Hell’s Kitchen Season 24 Episode 2

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Hell’s Kitchen Season 24 Episode 2 #Cineva USA https://www.dailymotion.com/Cineva

Transcript

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.

03:02Em, 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.

08:52Thank 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.

16:14Today was too much.

16:14I've got to find the balance.

16:15I'm glad you're not going home yet.

16:16Ah, yeah, me too.

16:17I'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, guys.

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'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.

19:45All 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.

20:20Let'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're in for a treat.

20:50Gentlemen, we've got the first ticket.

20:50Let's go.

20:51In the kitchen, you guys.

20:52Four covers table.

20:53Two.

20:53One flatbread, one scallop, two risotto, one table side.

20:57Hers?

20:57Hers, chef.

20:58Let's go.

20:59Where's my grapeseed?

21:00Where's my grapeseed?

21:01Where's my grapeseed?

21:02Right 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 be fine.

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.

21:38With 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 strong

21:56one.

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.

22:03How's that risotto?

22:05Two flatbreads.

22:06On your right.

22:08Beautiful flatbreads are beautifully cooked, by the way.

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.

23:02Flatbread.

23:03Flatbread, 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 we're all over the place.

23:17They've sent their first table.

23:18I've got f***ing raw bread, overcooked 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 flatbread.

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.

23:52Two 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.

24:00With 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.

24:18You got it.

24:18You got it, girl.

24:20One minute and a half risotto.

24:22Dropping scallops.

24:24Heard.

24:24I disappointed my idol, like,

24:26I 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, Sal?

24:44Two and a half minutes.

24:45Bradley from Louisiana is hoping

24:47that he's finally able

24:48to deliver acceptable risotto.

24:51F*** me, dude.

24:53Just put peas in there.

24:54I 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.

25:09When's the risotto gone?

25:11It's peas in the risotto, chef.

25:12I f*** up and I put peas in it, chef.

25:14Hold on.

25:15We're hand-picking peas out of a f***ing risotto.

25:17Excuse me.

25:18Can you see us?

25:19Oh, my God.

25:20Put it down.

25:22Look at her.

25:22She's staring,

25:23watching 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

25:36into opening night at Hell's Kitchen.

25:38Where's the risotto gone?

25:40There's peas in the risotto, chef.

25:41I f*** up and I put peas in it, chef.

25:43And Chris from New Jersey

25:44is scrambling to fix Bradley's mistake.

25:47Hold on.

25:48We're hand-picking 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,

25:56watching 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*** together.

26:06Yes, chef.

26:06Okay, quickly.

26:07Yes, chef.

26:09Five minutes on that risotto.

26:10I'm watching Bradley cook.

26:12His brain goes somewhere else.

26:15What's wrong with this?

26:16It's broken.

26:17It's broken.

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.

26:40Two pork, two strip, one chicken, one halibut.

26:42Heard?

26:43Heard, chef.

26:44Maddie, call those entrees back.

26:46Two pork, one halibut on our station, and 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, one 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.

27:01Two pork, two strip, one chicken, one halibut.

27:06Call it back.

27:07Two pork, two chicken, one halibut.

27:10Oh, my good God.

27:12Oh, I'm sorry, chef.

27:14Young lady, you are representing the 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 with your state of mind in check.

27:23Let's go.

27:26Oh, no.

27:26Again.

27:29Two pork, two strip, one chicken, one halibut.

27:31Again.

27:32Two pork, two strip, one chicken, one halibut.

27:34Get me, Maddie.

27:35Yes, chef.

27:39Maddie.

27:40Your brain?

27:42Is it on?

27:44Call it back.

27:45Two pork, two strip, one chicken, one halibut.

27:47Get your s*** together, young lady.

27:48Yes, chef.

27:48With Maddie's head back in the game, the women move forward with entrees.

27:53Maddie, you got this.

27:54Bounce back.

27:55We all got this.

27:56Back in the blue kitchen.

27:59Walking with risotto.

28:01The first order of appetizers are finally making it out to patient diners.

28:06Oh, my God.

28:06That is so good.

28:08Oh, no, no, no, no, no, no, no, no, no, no.

28:12But a new problem quickly pops up.

28:14Dude, roll another dough now.

28:16Dude, we don't have any more of that cheese.

28:18How long for the flatbreads?

28:20I need to find cheese, chef.

28:21Oh, my God.

28:22Because you f***ing burned so many.

28:25Where's all the cheese gone?

28:27Have you used it all?

28:28Yes, chef.

28:28Oh, my God.

28:29Fucking scallops.

28:30Hold back on scallops if we can.

28:32What the?

28:33We can't do it.

28:34Fucking scallops, chef.

28:35Sorry, guys.

28:36I can't find the cheese for the flatbread.

28:38I can't just magic f***ing cheese here.

28:40No, chef.

28:41Stop the flatbreads.

28:43We f***ed so many flatbreads.

28:44We've got no more cheese left.

28:45Give me something else if you don't have the flatbread.

28:48Come on, guys.

28:49Just give me a salad.

28:50Yes, chef.

28:50It's something we can't f*** up.

28:52While Chase scrambles to make salads in the red kitchen.

28:56I'm nervous about him cracking into this lamb just because it's the first time, you know?

29:00I know.

29:00It's okay.

29:01It's okay.

29:01Vegan Cara Marie is looking to impress cooking meat.

29:05I have been grilling meats since before most of these chefs were 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 is 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 to 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 and one salmon that's overcooked.

29:57Can I have two fresh salmon?

29:58Yes, chef.

29:59While Maddie's failure on salmon stalls the red kitchen,

30:03over in the blue kitchen,

30:05the men are desperate to impress with their first entrees.

30:09We need to check lamb.

30:10Pop them right here.

30:11The first dinner service is 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 to 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 into dinner service,

30:39and Henry has just arrived with the first entrees

30:43from the blue kitchen.

30:44Oh, s***.

30:45Hey, blue team.

30:46Come here.

30:46All of you.

30:47What's happened?

30:49I better duck,

30:50because I don't want to catch a bullet

30:51that wasn't meant for me.

30:52It's f***ing wrong.

30:55Oh, no.

30:56I hope the kitchen doesn'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.

31:02Refire.

31:03When you're in Hell's Kitchen,

31:04you know, you go in there with these delusions of grandeur,

31:07like, oh, I would never do that.

31:08But when the heat's on and Chef Ramsay's yelling,

31:10common sense goes out the window.

31:11Let's regroup.

31:12Let's get back.

31:13Yes, chef.

31:13We need what?

31:13As Henry from Texas quickly tries to rectify his 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 and 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.

31:32I could see from a mile away that 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.

31:47Skim side.

31:48Pork chop.

31:49Good salmon, chef.

31:56s*** now.

31:57Pork is raw.

31:58I want more s***.

31:59Oh.

32:01Ladies, storeroom.

32:02All of you, now.

32:03Yes, chef.

32:04Oh, s***.

32:05We're going to get kicked out of the kitchen.

32:06Call out those tickets.

32:07Yes, chef.

32:08Two Wellington, one salmon, one pork chop.

32:10Now look what I got.

32:11I got that cooked a s*** crispy.

32:15I got that s*** there.

32:16I just, I, I, I have no s*** idea what you girls are up to.

32:22I don't even know how you have the nerve to bring me that.

32:25Yes, chef.

32:26That's me.

32:27I can't continue like this.

32:30Get the s*** out of here.

32:32All of you, get out.

32:33Yes, chef.

32:37Hey, and see if you can do something 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, and serving that raw pork chop in a burnt salmon is just unforgivable.

33:01You need to be more confident in 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, she was overwhelmed.

33:10It feels like s*** to get kicked out of the kitchen, and especially that it was my station that was s*** up the most.

33:16But that was a result of everybody's miscommunication.

33:19I just feel like I got so caught up because everybody was saying like 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 of seer we're going to have all night.

33:29Henry and I, you know, we had great communication.

33:31I think we're both very talented, and, you know, we kind of just rocked it out together.

33:35We're kind of dancing, honestly.

33:37I have chicken on the lefty pork, chef.

33:40F*** me.

33:42Hey, all of you.

33:43Oh, no.

33:44Not again.

33:46Hey, you two.

33:46Come in here.

33:47You f*** off.

33:49What's going?

33:49Two halibut, two strip.

33:51Again.

33:51Two halibut, two strip.

33:53And I've got two strip, two Wellington, one chicken.

33:57Just throwing f*** out.

33:59Get out!

34:00Yes, chef.

34:00Out!

34:01Come back to me with two nominees, two individuals that would actually make your team better without.

34:07Is that f***ing clear?

34:08Yes, chef.

34:13I'm pissed off.

34:15Tonight is an absolute embarrassment.

34:21Y'all two?

34:23What the f***?

34:24Honestly, the communication kind of went to s***.

34:29I just felt like I was trying to just get it out, but everyone was like, Simon, Simon, Simon.

34:34At one point, I didn't know what was going on.

34:35I believe a decent amount of the blame actually falls on Anaya because she was barking out orders and they weren't correct.

34:42It's our kind of responsibility to drive the tickets.

34:45And I know it's like a lot, but like, damn, we were on the f***ing two salmon, two lamb ticket for 40 minutes.

34:50Like, it's embarrassing.

34:52It's not an individual fails.

34:53We fail as a team.

34:54We can talk about it.

34:57We all know who f***ed up.

34:58I say we just take a f***ing count.

35:00Tonight, the main problem is risotto, scallops, and pizza.

35:02I mean, it's definitely a domino effect.

35:04Apps didn't set the tone, which affected our station.

35:07We all got f***ing frowns and frustrated.

35:09Mad, because how many scallops did you throw away tonight, you think?

35:11Half.

35:12In the beginning, I put no food out because the risotto isn't ready.

35:16I f***ed up risottos.

35:17I get it.

35:18But I didn't screw up your scallops, dude.

35:19That's not my fault.

35:21Antonio messed up scallops and then blamed it on us and made it seem like we were the cause of 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, dude, don't get me wrong.

35:35You f***ed up enough pizzas to where we had to 86 then.

35:38I will fully admit I burned a lot of pizzas.

35:40But Antonio, the scallops were rough.

35:42Bradley, the biggest thing was a breakdown in communication.

35:45Unfortunately, my vote has to be for Bradley and Antonio.

35:47I'm not going to lie, f***ed up.

35:49But I think the mood f***ed up with so many f***ed ups in the beginning.

35:52You f***ed up scallops.

35:54His signature dish that we did earlier today that he told us if we couldn't f***ing cook him, then you shouldn't f***ing be here.

35:59Why am I being used as a scapegoat for his f***ed ups?

36:03I don't think it's f***ing right, and I think Antonio and Jason do your love.

36:06It definitely pissed me off.

36:08I mean, it's just like, if we're going to play dirty like that, then I guess it just needs to be a mean mentality.

36:12I couldn't prioritize or cook anything else because I was stalled by not being able to put out the scallops we had in the first place.

36:21E86 pizzas, he f***ed up scallops that are Chef Ramsay's f***ing signature dish.

36:26Bottom line.

36:27What I got tonight in our first ever Battle of the States dinner service was a sorry state of affairs.

36:42Jada, Red Team's first nominee and why?

36:44Chef, our first nominee is going to be Maddie.

36:47She definitely got flustered tonight on Fish Station.

36:50Ultimately, it was one of our biggest downfalls why we got sent out of the kitchen because of the hold up there.

36:54Jada, second nominee and why?

36:56Chef, our second nominee is going to be Kat.

36:59She, too, is also on Fish Station with Maddie.

37:02There was also a pork at the very end that ultimately was our downfall as well that was completely raw that she took full accountability for.

37:11Anthony, Blue Team's first nominee and why?

37:13First nominee is going to be Chase.

37:17That's because of the pizzas.

37:19I think anybody who messes something up that many times, it needs to be 86th, may not deserve to be here with us.

37:26Our second nominee is...

37:30With both teams being kicked out of the kitchen after a dismal opening night...

37:36That was pathetic.

37:39The Red Team has nominated Maddie and Kat, while the Blue Team has named their first nominee.

37:45Chase.

37:46And...

37:46Our second nominee...

37:48Is Bradley.

37:51He failed to adapt.

37:53It was a full-on nightmare on apps.

37:56Bradley, Chase, Maddie and Kat, step forward.

38:00Maddie, I want to know first, what in the f*** happened there tonight?

38:05Everybody's just barking different things, and I was like, holy f***.

38:08Like, we all need to communicate.

38:10We need to talk to each other, not at each other.

38:11We need to figure the f*** out.

38:12Right, so we figured the f*** out, but the f*** still kept coming.

38:16I agree 100%, Chef.

38:17I own up to my mistakes.

38:18I definitely f*** up.

38:19Tell me why you deserve to stay in Hell's Kitchen.

38:21Chef, even though I'm young, I 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, and I will learn from my mistakes, and it will never happen again.

38:29Kat, tell me why you should stay in Hell's Kitchen.

38:31Chef, I 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 for Marilyn.

38:40Chase.

38:41Yes, Chef.

38:41You spent half a night chasing your ass in and out of that f***ing oven.

38:45Chef, it was a lack of timing on my part.

38:49Tell me why you should stay in Hell's Kitchen.

38:51Chef, I know I had a bad day today, but I learned from my mistakes.

38:55I own up to my mistakes, and I tried my best not to repeat them.

38:57You were like your dog chasing his tail, Chase.

39:00Yes, Chef.

39:01Composure.

39:02Yes, Chef.

39:02Bradley, why should you stay in Hell's Kitchen?

39:05I'm ready to prove to you, Chef, that I'm supposed to be here for my team, and for my family,

39:10and for my home state, and to show you that I can be your next head, Chef.

39:13I was very frazzled, and I just could not understand how to...

39:17So tell me how you function back home in your state.

39:20It was just too fast for me, Chef.

39:21I couldn't keep up.

39:22Too fast.

39:23And I was asking for my support for...

39:25So who let you down if you weren't supported?

39:29My teammate.

39:33My decision is...

39:35Cat.

39:41Thanks, guys.

39:42Get back in line.

39:45Maddie.

39:47Young lady.

39:48Come here.

39:49Come here.

39:51Give me your jacket.

39:55I don't know who gave you a sous-chef title at the age of 18, but young lady, you are not

40:01ready to 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.

40:12Going back home to New York, I know they're going to be proud of me because I kept my cool,

40:16and I own up to my mistakes.

40:17People that are twice my age still don't own up to their s***, so I'm going to come

40:20back in a couple of years with a lot more experience under my belt, and I'll be right

40:23back in this kitchen again.

40:25When you put your heads on the pillow tonight, just mutter to yourself, bounce back.

40:29Bounce back.

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 in Hell's Kitchen, and I am so grateful.

40:42Tomorrow's a new day.

40:42You're still here.

40:43You're still here.

40:44You're awesome.

40:44You're amazing.

40:44Fighting chant.

40:45I really got to step my game up.

40:47I know that I can do this, so it's just a matter of shaking off the nerves.

40:51Got this, man.

40:52Got this, baby.

40:53I think Chef Ramsay kept me here because he sees something in me, but I know that I

40:57have to bounce back and get my s*** together, or 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 that I've had to go before Chef Ramsay in order to not get eliminated.

41:10It's an emotional rollercoaster.

41:12Yep.

41:13Let's do this.

41:14There is no promise that you get a moment after this one.

41:19New Yorkers may be tough, but properly cooked salmon shouldn't be.

41:23Maddie is gone because she wasn't able to figure that out.

41:32Next time on Hell's Kitchen, Battle of the States.

41:36Everybody just shut the s*** up.

41:37How about you don't worry about my attitude and worry about a chicken?

41:39Wow.

41:40Things in the kitchen get out of control.

41:42Let's go.

41:43No!

41:43Come here!

41:46I met it.

41:48Thank you for your feedback.

41:50You're poking a f***ing bear.

41:52Forcing Chef Ramsay to make a tough call.

41:55You didn't have to call the police on us.

41:57As the chefs struggle with the consequences.

41:59What the f*** happened?

42:01I don't know how much more of this I can take.

42:03Will the pressure cause one chef...

42:05This is a really hard one for me.

42:06...to do something so criminal...

42:08Oh, f*** that!

42:09...that Hell's Kitchen is forced to close?

42:12Wow.

42:12Oh, my God.

42:15It's all next time on an arresting episode of Hell's Kitchen.

42:19You can't make this s*** up.

42:21Which celebrity recruit will crack next?

42:24Don't miss a Punishing All-New Special Forces.

42:26Start...

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