- 14 hours ago
Hell’s Kitchen Season 24 Episode 2
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00:00The prize worth a quarter of a million dollars.
00:03The 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.
00:41It's a two.
00:42Both teams boasted strong contenders.
00:45Flavors 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 clinched 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 of using some of the most incredible, freshest ingredients.
01:14Oh, my God.
01:16And now, the continuation of Hell's Kitchen.
01:19Woo!
01:23All 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, you'll need to make a scallop dish that's not only delicious
01:46and perfectly cooked, but also visually stunning.
01:50Coming from Alaska, I've been cooking scallops my entire career.
01:53This should be a challenge that 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 as a chef, you will be going home.
02:13However, if you make a scallop dish that's visually stunning and delicious that rises above
02:19the rest, you could earn one of these.
02:24It's the punishment pass.
02:27The all-important punishment pass.
02:30I'm not going to lie, that 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 to run up, grab your scallops, open them, and cook an amazing
02:44dish.
02:45Heard?
02:45Yes, chef.
02:46Your 30 minutes starts now.
02:49Let's go.
02:53It's pure chaos.
02:54I'm getting shoved from behind and my knees going straight in the ice.
02:57My hands are wet.
03:00Della behind.
03:00Della behind.
03:02Damn, I can't get this one open.
03:04What the hell?
03:05Oh my gosh, what is this in here?
03:07What's that?
03:08It's all the organs.
03:09These are actually all eye bites.
03:10Oh my gosh.
03:10Oh my gosh, that is disgusting.
03:12Can't mess up Chef Ramsay's favorite item, okay?
03:15Stay focused.
03:17Well, coming from Martha's Vineyard, I feel like I have the upper hand because we work with
03:20some of the best seafood around.
03:21And the majority of my competitors are really landlocked, so they don't even know how to
03:26spell scallop, let alone cook a scallop.
03:29Growing up in Montana, I've never shucked a fresh scallop.
03:33Uh, so I'm working, uh, 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, give it something 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, and this might give me the edge.
03:51Ladies, 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, a port wine creamy polenta with Romanesco cauliflower
04:04and anchovy relish.
04:06I don't know every single element that is in Cara Marie's dish, but it sounds like way
04:11too much.
04:12That's a lot going on.
04:13You don't have to put it all on the plate.
04:14Yes, absolutely.
04:16What are you doing?
04:18I'm going to do a rosemary skewer scallop with a coconut lime sauce.
04:22I would never skewer my scallop with rosemary, which was like, dude, the biggest disrespect
04:27to that fresh scallop.
04:30I'm going to do goat cheese grits with 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?
04:40Yes, Chesh.
04:40And then what are you working on?
04:42So a quick sear on the scallops with a little bit of butter, a little bit of oil, season
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.
04:54Now I'm going to grill mine then.
04:55Just under four minutes to go.
04:57Let's go.
04:57Yes, Chesh.
04:58These are not going to be cooked far enough.
05:00I know it.
05:0260 seconds to go, ladies.
05:04Let's go.
05:04Last minute.
05:07Go.
05:07You've got to plate it.
05:0810.
05:09Coming down, coming down.
05:09Right behind, right behind, right behind.
05:11Right behind.
05:119.
05:118.
05:117.
05:136.
05:145.
05:154.
05:163.
05:172.
05:181.
05:18And serve.
05:20Oh, my goodness me.
05:22Did you make me something worthy of one of those amazing, life-changing punishment passes?
05:35Yes, Chesh.
05:36You were tasked with making a scallop dish that not only tastes delicious, but visually it
05:44has to have the wow factor.
05:45So, right now, I'd like Chef Michelle and Chef James to identify which dishes from both
05:52teams 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.
06:10Here, I made a rosemary skewered-seared scallop with a rosemary-coconut reduction.
06:17How long did you cook your scallops for?
06:20About three minutes in total.
06:24I did a romesco puree with, um, 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, I was rushing for time, and I didn't dry them
06:38first.
06:38You got to stop starting with your mistakes.
06:41Yeah.
06:41Be confident in what you want.
06:41I know.
06:42Right?
06:42Yeah.
06:43And what's this?
06:44My brown butter, Chef.
06:45Brown butter.
06:46Yes, Chef.
06:47So you have polenta and potato?
06:49Yes.
06:50And romesco?
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, Chef James and Michelle are ready to make their
07:05recommendations 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.
07:13Personally, 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, and on the bottom is a southern roasted corn sucker
07:29tache.
07:30I love that little Jackson Pollock touch with the sort of artistry on the plate.
07:33It's a really good dish.
07:34Congratulations, man.
07:35Thank you, Chef.
07:36Really good job.
07:37Wow.
07:39Chef, second dish belongs to Chris.
07:41Chris!
07:43Look, Mama, I made it.
07:44So, Chef, we got the 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.
07:58I 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
08:18man, it 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 with
08:31some 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 because
08:49those dishes are top-notch.
08:51Thank you, Chef.
08:52Thank you, Chef.
08:53But there is a dish that has a slight edge just in terms of which one would I want to
08:58dive into again immediately.
08:59That dish belongs to Chris.
09:05Well done.
09:10Hello.
09:11Punishment pass?
09:13Yes, it's me.
09:14I just won.
09:15Young man, well done.
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
09:37could actually turn around and bite me in the ass.
09:40We 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.
09:54Cali is the motherland for me, and, you know, I'm always still representing Cali, no matter
09:58what.
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 Cali's kitchen.
10:07Like, the moment you think you're confident, errrr.
10:11On the side is going to be a citrus verblanc 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.
10:27The next dish we'll try will be Aniyah's dish.
10:32Aniyah's?
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.
10:42I just want it 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
10:53a pan.
10:54Yes, Chef.
10:54Outstanding job.
10:55Well done.
10:55Thank you, Chef.
10:55Thank you so much.
10:56Wow.
10:58My scallops are Chef Ramsay approved.
11:03Chef, 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'm about to 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.
11:32Ladies, four outstanding dishes.
11:34Thank you, Chef.
11:35Thank 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...
11:45Aniyah.
11:58Thank you, Chef.
11:59Thank you, Chef.
12:00Thank you, Chef.
12:01Thank you, Chef.
12:02Thank you, Chef.
12:03Thank you, Chef.
12:04Thank you, Chef.
12:05Uh-uh-uh.
12:06Punishment pass.
12:07Punishment pass.
12:08I got it.
12:09Use that pass wisely.
12:10It's for you and you only.
12:11Yes, Chef.
12:12Now, I'd like to find out the dishes that didn't do justice to those scallops.
12:17Because sadly, at least one of you could be going home.
12:20Michelle, first one, please, from who?
12:21First one will be from Cara Marie, Chef.
12:22Let's go.
12:23Step forward, please.
12:24I knew it was too much.
12:26It looks a little bit over the top.
12:28And what is this underneath there?
12:29What is that?
12:30That's the purple potato puree and the pork creamy grits.
12:32Does it need all that?
12:33I wanted to kind of layer the flavors and then have the scallops with a little bit of the
12:38crunch.
12:39It was kind of building the flavors from the bottom up.
12:41It could stand alone.
12:42Okay.
12:43Thank you, Chef.
12:44I didn't do enough in the signature challenge.
12:46I didn't do enough in the signature challenge.
12:48I didn't do enough in the signature challenge.
12:50And then now I kind of was like trying to overcompensate.
12:53Michelle, is there another one?
12:54Yes, Chef.
12:55From?
12:56It'll be from Maddie, Chef.
12:57Maddie.
12:58As soon as I hear my name get called, I'm like .
13:01When I was doing the scallops, I was butter basting them.
13:04And I didn't dry them before I put them on the sauce.
13:06So 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.
13:12And so they taste like they're steamed.
13:14If you serve this in the restaurant, they are sending it back quickly.
13:17Yeah, I expect more from you.
13:19Not good.
13:20This 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.
13:36Chase.
13:37Really?
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.
13:45Describe the dish, please.
13:46It's a pan-seared scallop with a parsnip puree and a fennel and ginger broth, a little bit
13:51of beech mushroom.
13:52How did you cook the puree?
13:53I 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.
14:05You 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.
14:19My 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 skewered scallop with a rosemary coconut reduction and
14:30a pea salad.
14:31Rosemary's so overpowering.
14:33How do you actually cook these?
14:34Pan-seared, Chef.
14:35If you just touch that, it'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.
14:43Ah, .
14:46I expected a much, much, much, much better execution on that.
14:50Yes, 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
15:01scallop, there is no hope in hell you are ever going to become my head chef at Hell's Kitchen,
15:07Foxwood Resort Casino.
15:09The person leaving Hell's Kitchen is...
15:14Carlos.
15:16Step on up, young man.
15:17That performance there was underwhelming.
15:23Combine that with what you gave me across the signature dish tells me you are not ready.
15:29I've got to be honest.
15:30I'm going to cut you loose right now.
15:31Yes, Chef.
15:32Please, give me your jacket and leave Hell's Kitchen.
15:35Thank you, Chef.
15:36Good night.
15:37Good night.
15:38Safe trip back to Alaska.
15:39Bye, Chef.
15:40Bye, Carlos.
15:41Bye, Carlos.
15:42I 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.
16:01Is that clear?
16:02Yes, Chef.
16:03Now, f*** off.
16:06F*** on!
16:08F*** on!
16:09F*** on!
16:10F*** on!
16:11F*** on!
16:12F*** on!
16:13Yesterday was not enough.
16:14Today was too much.
16:15I've got to find the balance.
16:16I'm glad you're not going home yet.
16:17Ah, yeah, 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.
16:27And I cook and prepare anything and everything.
16:30You 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 shy you are.
16:40Come here.
16:41Let's go.
16:42Mmm, I don't know about you.
16:43I see those forearms.
16:44You 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.
16:49Okay.
16:50Hands up.
16:52Oh, f*** around.
16:56F***!
16:57I don't want to touch it!
17:00Good 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.
17:19I'm going to go cry now.
17:21Hello, chef.
17:24With the first dinner service just five hours away.
17:27We're going to get started.
17:28The chefs are anxious to get critical information about tonight's menu.
17:33All right.
17:34Scallop.
17:35Smoking hot pan.
17:3645 seconds both sides.
17:38While it's doing that, I'll season the other side.
17:40I'm going to get the risotto started.
17:41So you're going to get the rice nice and toasted.
17:43Fennel stock, butter, mascarpone, parmesan.
17:45And then the very last thing that we do is we're going to finish this with parsley.
17:48All 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?
17:56Learning this information is like turning the fire hydrant on full blast and trying to drink from it.
18:02Is that butter and oil you put in there?
18:03Yes, chef.
18:04The plan 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 wrong?
18:16I'm missing ingredients.
18:18I'm worried that I might flop during the service.
18:22It's just not...
18:25my pants.
18:28Are you nervous?
18:29I know.
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.
18:51Yeah!
18:54I'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 .
19:04Win or lose, man.
19:05You're going home with some knives, baby.
19:07Some 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 kidding.
19:16If they weren't so sharp, I'd cuddle a knife, so...
19:20After a day of intensive menu training...
19:21You want to lead?
19:22It's up to you.
19:23You want to support?
19:24The chefs are setting up their stations and eager to kick off their first dinner service.
19:25I'm really excited.
19:26I'm pumped.
19:27I think you're going to kill it.
19:28Okay, ladies.
19:29Tonight is the night.
19:30Gentlemen, let's go.
19:31Yes, chef.
19:32Yes, chef.
19:33All right, let's hit it.
19:34First service nerves, but hey, we can do this.
19:37We've got this, man.
19:39Mourinho, open Hell's Kitchen, please.
19:40Let's go.
19:41Let's go.
19:42Yes, chef.
19:43Yes, chef.
19:44All right, let's hit it.
19:45First service nerves, but hey, we can do this.
19:48We've got this, man.
19:49Mourinho, open Hell's Kitchen, please.
19:50Let's go.
19:51Let's go.
19:52There's an abundance of excitement in the air.
20:05I love it.
20:06It'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 go.
20:20Love you.
20:21Have fun.
20:22Let's go team, dog.
20:23Tonight's first dinner service will feature a menu of Hell's Kitchen classics.
20:28I'll take the rack of lamb.
20:30As well as a pesto shrimp scampi flambe appetizer.
20:33Prepare 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.
20:44Have you ever had pesto table side before?
20:46No.
20:47Oh.
20:48Tonight's the night.
20:49We're excited.
20:50We're in for a treat.
20:51Gentlemen, we've got the first ticket.
20:52Let's go.
20:53In the kitchen, you guys.
20:54Four covers table.
20:55Two.
20:56One flatbread, one scallop, two risotto, one table side.
20:57Heard?
20:58Heard, chef.
20:59Let's go.
21:00Where's my grapeseed?
21:01Where's my grapeseed?
21:02Where's my grapeseed?
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.
21:12Two risotto all day.
21:13Bradley's struggling, and I just know this is going to hold up hot app.
21:17So I'm frantically trying to run around and keep everything else going.
21:22All the way to the left.
21:23Chef, all the way to the left.
21:24Guys, I need to hold back on burning flatbread.
21:26Burn that whole bag.
21:28Hey, hey, hey.
21:29How the are you burning flatbread already?
21:31Sorry, chef.
21:32What the are you doing?
21:33We've just started.
21:34You make a beautiful flatbread, then you burn it.
21:36Slow down, okay?
21:37Yes, chef.
21:38Let's go.
21:39Thank you, chef.
21:40With Montana chef Chase burning his flatbread, the blue team's appetizers are in a holding
21:45pattern.
21:46While 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.
21:57You ready, risotto?
21:58I'm ready.
21:59Let's go.
22:00Walking risotto.
22:01We're walking flatbread.
22:02Walking two flatbreads right now.
22:03Walking two flatbreads right now.
22:04How's that risotto?
22:05Good.
22:06Two flatbreads.
22:07On your right.
22:08You keep it done.
22:09Flatbreads are beautifully cooked, by the way.
22:11Huh?
22:12Yeah, they're doing good so far.
22:13Really good.
22:14Delicious risotto.
22:15Really good.
22:16Yes, chef.
22:17Make sure the whole team tastes it so we know where the bar is, yes?
22:19Yes, chef.
22:20Let's go.
22:21I mean, the first dish didn't get sent back, so come on.
22:24I am feeling on cloud nine.
22:27How are we feeling, ladies?
22:28You good?
22:29Feeling it.
22:30We're cruising.
22:31Buon appetito, ladies.
22:32Yes!
22:34Two more minutes on this, two risotto.
22:36Two minutes is two minutes?
22:37I just need to know because these are going to overcook.
22:39Communication is everything.
22:41Not communicating isn't going to get you far.
22:44Can I walk scallops?
22:48Can I walk scallops?
22:50Walking.
22:51Scallops, chef.
22:52Overcooked?
22:53Yeah.
22:54You two muppets, come here.
22:56Quick, come on.
22:57Just touch them.
22:58It's how hard that is.
23:00I'm not serving them.
23:01Come on.
23:02Flatbread.
23:03Flatbread, chef.
23:07Now, undercooked now.
23:09Hey, hey, hey.
23:10Come here, you.
23:12In fact, all of you, come here.
23:14I 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 raw bread, overcooked scallops.
23:21Get your together a little bit, yes?
23:23Yes, chef.
23:24Let's go.
23:25Come on.
23:26It's a flatbread.
23:27Take your back.
23:28Yes, chef. Sorry, chef.
23:29With the Blue Kitchen now firing their first appetizers
23:31for a third time, the Red Kitchen is hoping
23:34to maintain its solid start.
23:36Let me get one minute on scallops.
23:38One minute on scallops.
23:39Is that enough for risotto?
23:41Scallops, I'm five out.
23:43She's five out on risotto.
23:45I already started my scallops.
23:48Make sure we're talking, ladies.
23:50We've got to keep up.
23:51Yes, chef.
23:52Yes, chef.
23:53Two scallops, two risotto?
23:54We'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?
24:06Just two minutes later?
24:07No, chef.
24:08No, come on, girls.
24:09We're not going to half cook a scallop.
24:10Yes, chef.
24:11Did we not just do a challenge with scallops?
24:12Yes, chef.
24:13Yes, chef.
24:14Holy .
24:15That's all right.
24:16We're going to bounce back.
24:17We're good.
24:18Keep going.
24:19Keep going.
24:20Keep going.
24:21You got it, girl.
24:22One minute and a half risotto.
24:23Dropping scallops.
24:24Heard.
24:25I disappointed my idol.
24:26Like, I can't get any lower than this.
24:29And that's something that I need to work on is just shaking it off.
24:32Walking scallop.
24:34Let's go.
24:35Thanks to Kat from Maryland, the ladies are continuing to push out appetizers.
24:40Service, please.
24:41While over in the blue kitchen...
24:43You got two risotto ready, Sal?
24:44Two and a half minutes.
24:45Bradley from Louisiana is hoping that he's finally able to deliver acceptable risotto.
24:51me, dude.
24:52I just put peas in there.
24:53I just put peas in the risotto.
24:54Free fire.
24:55Give me a kick it off.
24:56Spin it.
24:57Spin the handle.
24:58Spin the handle.
24:59My man Bradley, that risotto is whooping his behind right now.
25:04You are drowning over here.
25:06And I'm just trying to help.
25:09What?
25:10Where's the risotto gone?
25:11Peas in the risotto, chef.
25:12I up and I put peas in it, chef.
25:14Hold on.
25:15We're handpicking peas out of risotto.
25:17Excuse me.
25:18Can you see us?
25:19Oh, my gosh.
25:20Put it down.
25:21Look at her.
25:22She's staring, watching everything you're doing.
25:24No one's getting fed and we're looking like a bunch of idiots.
25:35It's just over 30 minutes into opening night at Hell's Kitchen.
25:38Where's the risotto gone?
25:39There's peas in the risotto, chef.
25:41I up and I put peas in it, chef.
25:43And Chris from New Jersey is scrambling to fix Bradley's mistake.
25:47I'm watching Bradley cook.
25:48His brain goes somewhere else.
25:50What's wrong with this?
25:51It's broken.
25:52It's broken.
25:53Restart it.
25:54Restart it.
25:55Restart it.
25:56Restart it.
25:57Restart it.
25:58Restart it.
25:59Restart it.
26:00Restart it.
26:01Restart it.
26:02Restart it.
26:03me.
26:04Restarting a risotto.
26:05Oh, my God.
26:06Ah.
26:07While the blue team's nightmare on appetizers continues.
26:13I apologize for the long wait.
26:15Need more bread maybe?
26:16The red team.
26:17It's not the best start, but it's moving.
26:18Let's go.
26:19Let's go.
26:20Let's go.
26:21Let's go.
26:22Let's go.
26:23Let's go.
26:24Get ready.
26:25Everything's a little one together.
26:26OK.
26:27Quickly.
26:28Yes, Chef.
26:29Yes, Chef.
26:30Five minutes on that risotto.
26:31Watch him.
26:33Watch him.
26:34It's not the best star, but it's moving.
26:35Let's get that right.
26:36Yes, Chef.
26:37Is 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 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.
27:01OK.
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, two chicken, one halibut.
27:10Oh, my good God.
27:12I'm sorry, Chef.
27:14Young lady, you are representing the state of New York.
27:17Yes, Chef.
27:18Big deep breath.
27:19off 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.
27:28Again.
27:29Two pork, two strip, one chicken, one halibut.
27:31Again.
27:32Two pork, two strip, one chicken.
27:33Two 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 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.
27:56Yes.
27:56Let's go.
27:57Back 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.
28:06It's so good.
28:08Oh, no, no, 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, if you 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 burn so many.
28:25Where's all the cheese gone?
28:27How do you use it all?
28:28Yes, Chef.
28:28Oh, my God.
28:29Pull back on scallops if we can.
28:32What the?
28:33We can't, dude.
28:35Sorry, guys.
28:36I can't find the cheese for the flatbread.
28:38I can't just magic cheese 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 if you don't have the flatbread.
28:48Come on, guys.
28:49Just give me a salad.
28:50Yes, Chef.
28:51Something we can't up.
28:52While Chase scrambles to make salads in the red kitchen.
28:57I'm nervous about him cracking into the slam.
28:59Just because it's the first time, you know?
29:00I know, I know.
29:01It's okay.
29:01It's okay.
29:02Vegan Cara Marie is looking to impress cooking meat.
29:06I 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.
29:19That 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.
29:27Now.
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 out.
29:43Walking right now.
29:44Walking salmon, walking lamb.
29:48Oh, man.
29:50Hey, fish station.
29:52Kat and Maddie, come over.
29:53I got one salmon undercooked, and one salmon that's overcooked.
29:57Can I have two fresh salmon quickly?
29:59While Maddie's failure on salmon stalls the red kitchen, over in the blue kitchen, the men
30:05are 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.
30:34Around 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, and Henry has just arrived with the first
30:42entrees from the blue kitchen.
30:44Oh, .
30:45Hey, blue team.
30:46Come here.
30:46All of you.
30:47What's happened?
30:49I better duck, because I don't want to catch a bullet that wasn't meant for me.
30:52It's wrong.
30:55Oh, no.
30:56My God.
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.
31:02Come on.
31:02Come on.
31:02Let's go.
31:03When you're in Hell's Kitchen, you know,
31:05you go in there with these delusions of grandeur, like, oh, I would never do that.
31:08But when the heat's on and Chef Ramsay's yelling, common sense goes out the window.
31:11Let's regroup.
31:12Let's get back.
31:13Yes, Chef.
31:13We need what?
31:14As Henry from Texas quickly tries to rectify his mistake on lamb over in the red kitchen.
31:20Come on, ladies.
31:20We got to get this together.
31:21Maddie on salmon and cat on pork are 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 that Maddie was lost just from her mouth breathing.
31:41Confused as .
31:42Garnish is up.
31:43Wellies are in the window.
31:44Walking behind hot.
31:46Skin side.
31:47Skin side.
31:47Skin side.
31:48Pork chop.
31:49Cooked salmon, Chef.
31:51Pork is raw.
31:59Oh, one more.
31:59Ladies, storeroom.
32:02All of you, now.
32:03Yes, Chef.
32:04Oh, we'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've got.
32:11I've got that cooked crispy.
32:15I've got that there.
32:16I just, I, I, I have no idea what you girls are up to.
32:22I don't even know how you have the nerve to bring me that.
32:26Yes, Chef.
32:26That's me.
32:27I can't continue like this.
32:30Get the out of here.
32:32All of you.
32:33Get out.
32:33Chef.
32:34Chef.
32:34Chef.
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.
32:49No way, dude.
32:52That was terrible.
32:53Tonight feels like a failure.
32:56And serving that raw pork chop in a burnt salmon
32:59is 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.
33:09And it kind of, she was overwhelmed.
33:10It feels like to get kicked out of the kitchen,
33:12and especially that it was my station that was up the most.
33:16But that was a result of everybody's miscommunication.
33:19I just feel like I got so caught up
33:21because 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 seer we're going to have all night.
33:29Henry and I, you know, we had great communication.
33:32I think we're both very talented.
33:33And, you know, we kind of just rocked it out together.
33:35We're kind of dancing, honestly.
33:36I have chicken on the lefty board, chef.
33:40me.
33:42Hey, all of you.
33:43Oh, no.
33:45Not again.
33:46Hey, you two.
33:47Come in here.
33:47You 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 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***?
34:27Honestly, the communication kind of went to f***.
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, like, what was going on.
34:36I 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.
34:54We fail as a team.
34:55We 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.
35:03I 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, but Antonio, the scallops were rough.
35:43Bradley, 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 them, 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.
36:07It 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.
36:21He 86 pizzas.
36:22He 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.
36:55Jada's 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.
37:04That ultimately was our downfall as well.
37:06That was completely raw.
37:07That she took full accountability for.
37:09Anthony, Blue Team's first nominee and why?
37:15First 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.
38:01Maddie, I want to know first, what in the f*** happened there tonight?
38:04Everybody'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 this f*** out.
38:12Right.
38:13So, we figured this 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.
38:46Chef, 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.
38:54I 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.
39:03Bradley, 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...
39:18So 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, and I was asking for my support for...
39:26So who let you down if you weren't supported?
39:28My 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.
39:49Give 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.
40:09Maddie.
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,
40:15and 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 back
40:20in a couple of years with a lot more experience under my belt, and I'll be right back in this
40:24kitchen again.
40:25Well, you put your heads on the pillow tonight.
40:27Just mutter to yourself, bounce 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 in Hell's Kitchen, and I am so grateful.
40:42Tomorrow's a new day.
40:43You're still here.
40:43You're still here.
40:44You're awesome.
40:44You're amazing.
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
41:10eliminated.
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.
41:24Maddie is gone because she wasn't able to figure that out.
41:27Next 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!
41:44No!
41:45Come 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.
42:00What 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 really a 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.
42:13Oh, my God.
42:15It's all next time on an arresting episode of Hell's Kitchen.
42:19You can't make this s*** up.
42:22Which celebrity recruit will crack next?
42:24Don't miss a Punishing All New Special Forces.
42:26Start...
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