Hell's Kitchen (US) Season 23 Episode 8

Reality Realm US

Hell's Kitchen (US) Season 23 Episode 8   Reality Realm US #RealityRealmUS 🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TheVisionFrame 👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:01This is the real deal.

00:03Go, go!

00:04Rescue High Surf.

00:05Bring it on.

00:06The Floor.

00:07Wow!

00:08And Universal Basic Guys.

00:09How much did you spend on this?

00:10Here, put a price tag on saving lives.

00:13Nailed it.

00:14All available now.

00:18Previously on...

00:19Hell's Kitchen!

00:24Go!

00:25The final 12 raced for harmonious ingredients.

00:28We got that ham jam.

00:31And while four chefs on each team hit high notes.

00:34Follow.

00:35There was one chef whose dish sang the loudest.

00:38Outstanding dish of the day.

00:40Egypt, the rib cat.

00:42All right, man. Good job, man.

00:44At a steak night dinner service.

00:46I'll take the New York strip.

00:4730 seconds walking.

00:48In spite of Lulu's early struggles on garnish.

00:51Lulu!

00:52Yes, chef?

00:53Mashed potato.

00:54It's cold and needs more seasoning.

00:55Come on, come on.

00:56Taste your food.

00:57The blue team was in sync most of the night.

01:00More proteins.

01:01Be high.

01:02Nicely cooked, Anthony.

01:03Thank you, chef.

01:04In the red kitchen, Anne-Marie struggled on garnish.

01:07This is hard.

01:08Will you help me?

01:09What do you need?

01:10I need spinach dropped right now.

01:11I got you.

01:13But when Megan went to help out, she not only abandoned her salmon.

01:17Check our salmon.

01:18I will check one second.

01:19But Amanda as well.

01:20And then, Chef Ramsay declared.

01:23First to finish is winning tonight.

01:24Let's go.

01:25Let's go.

01:26It was Amanda's veal.

01:27I'm worried about that veal.

01:29That lost it for the red team.

01:30Oh, the veal.

01:31The veal is raw.

01:33At elimination, Amanda somehow avoided getting nominated.

01:38But.

01:39Anne-Marie.

01:40And.

01:41Megan.

01:42Did not.

01:43Ultimately, Chef Ramsay said goodbye to.

01:45Megan, take off your jacket.

01:47Ending her chance of becoming head chef at Hell's Kitchen Foxwoods Resort Casino.

01:52And now, the continuation of Hell's Kitchen.

01:59Get out of there.

02:01I wish Anne-Marie would have gone home today.

02:06There is absolutely no excuse for a station that has five items needing help from every single person in the kitchen.

02:15Want to talk?

02:16Do you want to sit and talk?

02:17We do.

02:18Yeah, let's sit and talk.

02:19I did get left to fish by myself, which I should have been able to handle, but I clearly didn't.

02:25She shouldn't have gone home on my veal, though.

02:27It wasn't just the veal.

02:28The reason she was up there.

02:29Someone had to go home.

02:30This should have been Anne-Marie, though.

02:32I just, it sucks to see someone else go on your mistake.

02:35Shake this off and get ready to battle, because we got a battle battle.

02:38We got five people now.

02:39You got till midnight.

02:40I don't want to see no more tears at midnight, okay?

02:41Nice shot.

02:42While Amanda's guilt is still getting the best of her.

02:48I'm beating myself up over it, but we just have to rally through today.

02:52The blue team is looking to stay strong, coming off their best service.

02:56If you don't eat enough protein, you don't put on any sort of muscle, and you don't retain muscle.

03:02Two years ago, I was 110.

03:05Wait, what?

03:06Damn, bro.

03:07After my cancer situation.

03:08Oh, I didn't know you had cancer.

03:09Yeah, I had oral cancer twice.

03:12Jeez.

03:13Stage three and four.

03:14Oh, , bro.

03:15When I turned 21, I just got my first executive chef position and one service.

03:22A lot of pain just radiated everywhere from jaw, gum, brain.

03:29Got a scan and found out that I had oral cancer.

03:34A doctor told me I'll probably never cook again.

03:37Yeah, so it was a tough time in my life.

03:41My whole right palate, it's, my gums is fake, teeth is fake.

03:44Damn, dude.

03:45I was in remission for a month, and then it came back again, stronger and spread.

03:52Had to get chest surgery.

03:54I had to fight through it just because I knew I wasn't going to die at, you know, 22.

03:59I'm very grateful to make it out, because not everyone does.

04:03So?

04:04Well, glad to have you here, bro.

04:07Yeah, man.

04:08I'm glad that you're up.

04:09Okay.

04:14Good morning.

04:15Morning, Chef.

04:16We all know that in the kitchen, communication is absolutely crucial.

04:29We need to be concise, often expressing a clear message with a single word.

04:35For your next challenge, we'll be playing a game to test your efficiency with words.

04:41It's time to play Secret Ingredients.

04:44James and Michelle, please, thank you.

04:46I'm feeling good about this.

04:48I like word association games, and I'm very blunt, straight to the point.

04:52Each team has been assigned three incredible proteins.

04:56Airline chicken, cart, and pork chop.

04:59You're going to be competing for ingredients to assign to those amazing proteins.

05:03First players, please step up to the board.

05:07In today's Secret Ingredient Challenge, two chefs from each team will work together to guess ingredients.

05:14First ingredient coming now.

05:16With the clue giver only allowed to use one word.

05:20Japanese.

05:21Eggplant.

05:22That is correct.

05:23Well done.

05:24They will then assign that ingredient to one of their three proteins.

05:27Or, if they don't want it, strategically place it on one of the other team's proteins.

05:32Chef, I'm going to send it to the cart on the red team.

05:35Yeah, eggplant and cod sounds challenging.

05:38Anne-Marie, off we go.

05:40Buffalo.

05:42Chicken.

05:43Nope.

05:44That's frickin' so hard.

05:46How do you describe cauliflower?

05:48White?

05:49Lulu.

05:51White.

05:52Sauce.

05:54Nope.

05:55Anne-Marie.

05:56Bland.

05:57Cauliflower.

05:58Yes.

05:59Yes.

06:00Well done, Whit.

06:01Keep cauliflower.

06:02Pork.

06:03Pork.

06:04Well done.

06:05Are you keeping them?

06:06Airline.

06:07Airline chicken.

06:08Wow, well done.

06:09Ladies, rotate now.

06:10Let's go.

06:11While some ingredients are easy to guess.

06:12Husk.

06:13Corn.

06:14Yes.

06:15Others are quite difficult.

06:16Green.

06:17Broccolini.

06:18Nope.

06:19Bitter.

06:20Chard.

06:21Nut.

06:22Stem.

06:23Kale.

06:24Kale.

06:25Yes.

06:26Send it to the cod.

06:27Cod has got a very specific flavor to it, and my goal is to send as many weird ingredients

06:33that don't pair with it as I can.

06:34Trees.

06:35Broccoli.

06:36No.

06:37Grilled.

06:38Asparagus.

06:39No.

06:40Asparagus.

06:41No.

06:42Little.

06:43Broccolini.

06:44Yes.

06:45Yes.

06:46Yes.

06:47Good work.

06:48Next pair.

06:49Rotate, please.

06:50Let's go.

06:51Right.

06:52Blue.

06:53Kyle.

06:54Let's go.

06:55Beauty and the Beast.

06:56Hey!

06:57That's way more than one word.

06:58Stop.

06:59Red team, what do you want to do with the jasmine rice?

07:01Oh, .

07:02Oh, .

07:03That's actually Aladdin.

07:04We're going to send it.

07:05We'll send it.

07:06You're sending it to?

07:07The cod.

07:08The cod.

07:09The cod.

07:10Cod and jasmine rice.

07:11I wouldn't go for it.

07:12We're trying to screw them up here.

07:13Stem.

07:14Bay leaf.

07:15Bay leaf.

07:16No.

07:17No.

07:18No.

07:19No.

07:20No.

07:21No.

07:22No.

07:23No.

07:24No.

07:25No.

07:26No.

07:27No.

07:28No.

07:29No.

07:30No.

07:31No.

07:32No.

07:33No.

07:34Over to the blue team.

07:35Vegetable.

07:36Asparagus.

07:37Yes.

07:38Yes.

07:39We're going to send it to cod.

07:41They thought they were being clever by putting three veggies on one dish, but we're going

07:46to make it work because that's the kind of chefs that we are on the red team.

07:49Red team.

07:50Roma.

07:51Tomato.

07:52Yes.

07:53Rotate.

07:54Let's go.

07:55Red team.

07:56Mash.

07:57Potato.

07:58Oh.

07:59Creamy.

08:00Yukon potato.

08:01Yes.

08:02Keep it for the chicken.

08:03Smart move.

08:04Next up.

08:05Hannah correctly identifies.

08:06Guacamole.

08:07Avocado.

08:08And.

08:09Carrot.

08:10Parsnip.

08:11Yes.

08:12Yes.

08:13Ooh.

08:14Sending it to their pork chop.

08:15You're sending it to the pork chop with the avocado.

08:16Yes, Chef.

08:17Yummy.

08:18That poor pork chop.

08:19Okay.

08:20Rotate.

08:21Well done, ladies.

08:22Egypt.

08:23One word clue.

08:24Israeli.

08:25Couscous.

08:26Wow.

08:27Let's send it to their chicken, Chef.

08:28Oh, my God.

08:29Whip.

08:30Fuji.

08:31Apple.

08:32Yes.

08:33Yes, it is.

08:34Red team.

08:35Your board is full.

08:36We keep playing.

08:37Win the ingredients.

08:38You can decide to swap out and send something less desirable to the blue team.

08:41Right.

08:42Blue team.

08:43You can decide to swap out and send something less desirable to the blue team.

08:46Blue team.

08:47Right.

08:48Blue team.

08:49Ingredient popping up now.

08:50Heaven.

08:51Come on, Mr. Man Bun.

08:55Fredaccini.

08:56Oh.

08:57Please.

08:58Halo.

08:59Angel hair.

09:00Yes.

09:01Well done.

09:02Oh, my God.

09:03Yes.

09:04Send it to their cod, Chef.

09:05Absolutely.

09:06To the cod.

09:07Yeah, right.

09:08That poor bastard cod.

09:09With two starches on the cod, this one's going to be difficult.

09:14Right.

09:15Well done.

09:16Let's go.

09:17Rainbow.

09:18Swiss chard.

09:19Dropping on the chicken, Chef.

09:22Squash.

09:23Zucchini.

09:24Yeah.

09:25Chicken.

09:26Okay.

09:27Greens.

09:28Arugula.

09:29Yeah.

09:30Egypt, you're on it, man.

09:31What did you have for breakfast this morning?

09:32I guess I'm a natural.

09:33You know, let's go with pork chop for now.

09:34Pork chop.

09:35Creative juices are over there flowing.

09:36Now the real work starts.

09:37Do 45 minutes.

09:38Start now.

09:39Off you go.

09:40Chef Ramsay has asked each chef to cook one of the protein and ingredient combinations.

09:43With six chefs on the blue team.

09:44I'm going more southwest.

09:45Two chefs will cook the same protein.

09:46I'm going traditional Americana.

09:47Beautiful.

09:48And with the red team having only five chefs, Hannah is solo on the cod with the difficult

10:07ingredient combination of eggplant, kale, and asparagus.

10:12I'm cranking up the oven.

10:13All right.

10:14It's at 475 right now.

10:16I need something bitter that's on this plate.

10:18So I'm making an eggplant ash.

10:20Hannah, you're burnt over there.

10:22I want it burnt.

10:23Similar to smoky charcoal of just burnt pizza.

10:28I know that the eggplant ash will work.

10:31I'm very artistic in that way.

10:33I am just weird, but it works.

10:37Guys, let's go.

10:38Let's do this.

10:39Thanks to the red team.

10:40I have rice and angel hair with cod.

10:43That's a really tough one.

10:44You got chard zucchini butter with this pasta here.

10:48I think I'm just going to do a traditional pasta with angel hair.

10:52And I'm thinking a rice cracker.

10:54Hey, Joe, how long do you cook angel hair pasta for?

10:57Seven to nine minutes.

10:58Seven, yeah.

10:59Nice, cool, light citrus.

11:01Touch more orange juice to brighten it up a little bit more.

11:04Pork chop, avocado, parsnip, an arugula?

11:08Confidence.

11:09Seems like a hand you wouldn't want to get in the game of poker.

11:12But why can you break out this royal flush?

11:15Sexy food, nice dishes, win the challenge.

11:17We burnt over here.

11:19Check your chicken.

11:23Ooh .

11:24We should call it blackened.

11:25Blackened?

11:26Blackened chicken.

11:27I don't think that's going to work with.

11:34Amanda, check your chicken.

11:37Ooh .

11:38Yeah.

11:39It's not just a little dark.

11:41It's burnt.

11:42Just call it blackened.

11:43Blackened?

11:44Blackened chicken, baby.

11:45I don't think that's going to work with.

11:46Chef Ramsay is way too good at his job.

11:49Is he going to know that this chicken is burnt?

11:52Probably.

11:53Trying to get some of that color off, Chef.

11:59You're making gnocchi?

12:00Yes.

12:01I'm going to use my yuk and gold potatoes to make gnocchi.

12:04This could be risky, but I haven't been the strongest

12:07on the challenges, so I'm like, okay, well,

12:09I'm going to do something more technical.

12:11Joe.

12:12They need more flour, right?

12:15All right, we got flour.

12:16More flour?

12:17Good job.

12:18Good job.

12:19I'm worried about Lulu's dish.

12:21Throw a little gooey.

12:22Yukon gold usually doesn't make for a decent gnocchi.

12:25They retain a lot of water.

12:28How long do we have, guys?

12:29Five minutes.

12:30Five minutes.

12:31Yes, Chef.

12:33I'm ricing the cauliflower thinking it's going to be

12:35super smooth and luscious, but this is, like, watery

12:39and grainy.

12:40Like, this isn't nice.

12:42And that's not going to work.

12:43I can't really blend it because there's not enough mash

12:46to make it super smooth, so I kind of just have to run with it.

12:52Let's go, boutique.

12:53Yes, Chef.

12:54You haven't started plating.

12:55Start plating.

12:5660 seconds to go.

12:57Oh, my God.

12:58I'm sorry.

12:59No, you're good.

13:00You're good.

13:01It is literally down to the wire, and I am sweating

13:03because there's a lot of components.

13:0430 seconds to go.

13:05Anybody got small tongs or tweezers?

13:07Small tongs.

13:08Tweezers on the rack over there.

13:0915 seconds to go.

13:10Henry, what do you need?

13:1115, 15.

13:12I got to get the cauliflower right here.

13:13What do you want it?

13:14Put it right on top.

13:15Six.

13:16Pull my crackers.

13:17Five.

13:18Brandon, four.

13:19Three.

13:20Run, run, run, run.

13:21Two.

13:22One.

13:23And serve, ladies.

13:24Hey.

13:25Right.

13:26We got five on the red, six on the blue.

13:28Blue team, decide which dish you're going to drop.

13:31Let's put the dish aside to five.

13:32I want mine up.

13:33Who doesn't feel confident?

13:34I feel 90% on mine.

13:35What is that?

13:36Bryce Packer.

13:37That's creative.

13:38This one, is there any sauce other than the chimie?

13:40Uh, no, just chimie, but it's sweet heat on there, finished with fresh orange juice.

13:43This is the one I would leave.

13:44I know my flavors are big, bold, and beautiful.

13:47Seeing Lulu's plate, those gnocchis look a little gummy.

13:50Put my boiled chicken up.

13:51To me, these looks a little dry.

13:52Yeah, put these two.

13:53Keep this back.

13:54Good.

13:55Good.

13:56Good.

13:57All right, blue team, which dish will not be in the competition?

14:00You guys are sure about this?

14:01Egypt's pork chop, chef.

14:02Definitely wrong decision.

14:03You guys are going to regret this.

14:06Let's begin with blue team cards.

14:11Brandon and Joe, let's go.

14:13Chef Ramsay will taste the five blue team dishes first.

14:18Uh, right, Brandon, you're first.

14:20Each dish can earn one point.

14:22The team with the most points will win the challenge.

14:25Uh, literally seconds to go there, you were running around like a blue ass fly.

14:29What happened?

14:30Uh, time got away from me on this one, chef.

14:32Time got away from me.

14:33Describe the dish.

14:34Uh, so we went with jasmine rice crusted cod.

14:36The other ingredients I had were zucchini and angel hair.

14:39And then the pasta is tossed in lots and lots of, uh, charred zucchini butter with the zucchini itself and a bit of chilis.

14:44So just one little slice of zucchini.

14:47Yeah, chef, that's all that made it on there.

14:49Right, describe the dish, please, Joe.

14:51It's an angel hair herb crusted cod.

14:54And then in the middle is a pilaf of rice and zucchini, a little bit of lemon zest.

14:59How hard was that with two starches, especially with the rice and the angel hair?

15:02I wanted to make sure I manipulated one of them so it wasn't pasta and rice on a dish.

15:06One of you deserves a point here.

15:09Joe, that dish is delicious.

15:11All those flavors really do marry beautifully.

15:13Thank you, chef.

15:14And there's a smart use of the ingredients.

15:15Well done.

15:16Thank you, chef.

15:17There's nothing more gratifying to have Gordon Ramsay say that he f***ing likes your food.

15:22Next up, Lulu tries to score a point for the blue team with her airline chicken with Yukon Gold potato gnocchi.

15:29The gnocchi's wet.

15:31It's such a shame because you cooked the chicken beautifully.

15:33While Lulu disappoints, Kyle tries to impress with his airline chicken with potato corn risotto.

15:39Kyle, congratulations.

15:41Delicious, chef.

15:42Thank you, chef.

15:43Blue team pork chop from Anthony.

15:46Let's go.

15:47I mean, I feel good.

15:49Presentation-wise, it's pretty.

15:50I know my flavor works.

15:52The dish is a play on a Creole-style pork chop.

15:54I incorporated a parsnip and andouille sausage to make a puree out of that.

15:58And then I made an avocado and arugula vinaigrette to dress the arugula salad on top.

16:03It's a very weird combination.

16:05We've got the avocado and then the parsnip and andouille puree.

16:09It's battling.

16:10It's a big fight.

16:11It's definitely zero point.

16:14Yes, chef.

16:15I'm used to being there and scoring points for my team.

16:19And this is the second competition that I dropped.

16:22So it sucks.

16:24Red team, let's begin with the cod.

16:27Hannah first.

16:28With the blue team only scoring two points, the red team will need just three to win the challenge.

16:35Describe the dish.

16:36All right, so I did a citrus butter poached cod.

16:39On the base is a warm asparagus soup.

16:42I did some brulee orange segments.

16:44That ash you see is an eggplant ash.

16:45Explain that one.

16:46Basically, I just peeled it.

16:47I salted it, threw it in the oven, and let it go.

16:51The ash sounds a little bit ominous from the eggplant, but it actually does work.

16:55It's a lovely balance to this dish.

16:57Absolutely, definitely worth the point.

16:59Congrats.

17:00Well done.

17:01Thank you, chef.

17:02Amanda and Brittany.

17:06Brittany, describe the dish, and how do you incorporate the three ingredients, please?

17:09Yes, I have a parmesan crusted chicken cutlet with a tomato bruschetta on top, as well as a pesto couscous.

17:16Kind of like a play on chicken parm.

17:18Why take the chicken down the parm route?

17:21When we were 12, my mom went back to school, chef.

17:24I was the one that was in charge of the cooking, and chicken parm was dear to my heart.

17:28Brittany, the chicken doesn't look that appealing, but it actually does taste delicious.

17:31I like the idea of that chicken parm route.

17:35Amanda, describe the dish, please.

17:36I made a citrus-marinated airline chicken breast with brussel couscous salad and roasted tomato bacon vinaigrette.

17:44Amanda, the chicken's overcooked, and the brussels incorporated across the couscous.

17:49It's a sort of weird combination that's fighting against each other.

17:53Brittany, congratulations.

17:54Thank you, chef.

17:56Chef, you caught me.

17:58I burnt the chicken.

18:01Next, the pork chop from the red, please.

18:04Let's go.

18:05Anne-Marie and Whit, it's 2-2.

18:07If either of these dishes get a point, the red team wins.

18:11Right, Whit, let's start with you first.

18:14I have a pork chop that's been grilled and then basted in a garam marsala butter.

18:18With a apple bourbon chutney, a cauliflower puree, and cauliflower roasted with the strawberry broccolini.

18:25Mm-hmm.

18:26And garam marsala butter.

18:27Yes, chef.

18:28Where are these ideas coming from?

18:29Trying to incorporate other flavors, you know?

18:30Well, Anne-Marie, describe the dish.

18:32How do you incorporate the three ingredients, please?

18:33I did a pan-seared pork chop with an apple mostarda, some blanched and then grilled broccolini with some ginger,

18:41and then a spiced cauliflower mash with spiced roasted cauliflower as well, chef.

18:45Why is your puree so grainy?

18:47What have you done here?

18:48It was a mash, chef, not a puree.

18:50So I did it through the rice or not being the Vitamix.

18:52What a shame.

18:54Is either of these dishes worthy of the points?

18:58Whit, you just won it for the red team. Congratulations.

19:01Chef.

19:02No point for Anne-Marie.

19:03Yep, Whit.

19:04Anne-Marie, good job, you guys. Let's go, Red.

19:06Whit is so good at challenges. Like, she is so strong. She gets the point and I don't. But red team still wins and we are out of our losing streak. Thank God.

19:19Give me one moment, ladies. Can I taste the dish, Egypt, that they dropped, please?

19:24I have no doubt in my mind, he's going to love it.

19:27I did a sweet heat grilled pork chop. I did an arugula chimichurri with a splash of orange. And then I did an avocado mousse, pipe between brown butter coated parsnips with some orange segments to kind of brighten up the dish and tie everything back together.

19:40Blue team, come here, all of you.

19:42Yeah.

19:43You see how juicy that is?

19:46Yes, Chef.

19:47It deserves two points. Back in line, please.

19:51Chef Ramsay saw the vision and that has to be enough.

19:54Ladies, well done. You're in for a very fun, exciting day. You're heading to Foxwood, Smash Avenue.

20:03I've always wanted to do this.

20:06Oh, my God.

20:08I have never done a Smash Room. I am so flippin' excited.

20:13But there's more. All of you are going to enjoy a delicious dinner at the hottest new supper club here at Foxwood's Resort Casino.

20:21Grace Vineer. How cool is that?

20:24Amazing, Chef.

20:26So, blue team, whilst the red team are off on their smashing reward, I thought it would only be necessary to bring our famous compost program here to the East Coast.

20:35Because future-facing environmentalists, we want to give back.

20:40First off, all of you will dive into those dumpsters. Be quick. And then sift through all the trash from the bins. Separate them into compost, recycling, and waste. It is messy, mucky, and it stinks. Get out of here.

20:57We all Egypt and apology.

21:01Lulu's never scored a point.

21:03Juan, her ego is big.

21:05Somebody's story started to fizzle.

21:07Oh, Lulu, it be like that sometimes.

21:09You gotta fight harder for it, though, bro.

21:11Fighting for my . When I know my good, I'm fighting for it.

21:14This is never happening again. No downs, no outs.

21:18Next time, my dish is going up.

21:20So what happened?

21:21She literally grabbed the place.

21:22She grabbed the dish, put it with the wind. She was like, oh, that's what we're going with.

21:24Yeah. So you took my hell no. Speak up, man.

21:27My biggest thing is I got compliments from Chef Ramsay.

21:29Yeah, yeah.

21:30Like, it doesn't matter if my dish didn't score a point. That compliment from Chef Ramsay warns my soul.

21:35I am excited. Great room red team. Oh, yeah. Oh, my. Oh, my. I'm just going to get a pipe. I'm going sledgehammer. Oh, cheers to this, ladies. Let's go.

22:03This is such a great release. Being up for elimination. Smash. People talking. Crash. Bang. Crummy dinner service. Smash that oven. Watch out, miss. Watch out, miss. Watch out, miss.

22:18Honestly, I was like, get me far away from Anne-Marie. Yee. Anne-Marie has definitely a little crazy in her. Make my oven up, bitch. Those eyes. Girl, you got at it. Bella, she's single. You want to get that?

22:33Bad time, baby. Bad time, baby.

22:35Bad time, baby.

22:36Bad time, baby.

22:37Peek-a-boo.

22:38Oh, my God, dude.

22:39I'm not really having the best time of my life sorting through this garbage.

22:42Ew.

22:43Outside of the can.

22:44Fuque outside of the can.

22:45Bruh.

22:46But, you know, you have to make the best of a really nasty situation.

22:50Fresh produce.

22:51I'm just trying to be a good guy.

22:52Get back.

22:53Oh, my God, dude.

22:56I'm not really having the best time of my life sorting through this garbage.

23:01Ew.

23:02Outside of the can.

23:04Puke outside of the can.

23:05Bruh.

23:06But, you know, you have to make the best of a really nasty situation.

23:10Fresh produce.

23:12I'm just trying to be upbeat and cheerful.

23:16I'm a head of lettuce.

23:18I don't know what Kyle was doing.

23:19He just wouldn't shut up.

23:21You guys want a salad?

23:23Very annoying.

23:26Come here, Brandon.

23:27Don't you dare, dude.

23:29Don't you dare.

23:30Oh, God.

23:33Pump the brakes, Kyle.

23:34Pump the brakes.

23:35Not cool.

23:36Anybody else?

23:36And I miss you, baby.

23:45You're in all my body.

23:49Not cool.

23:50I miss you.

23:50Are you?

23:51Woo!

23:52Yeah!

23:52Okay.

23:55Yep.

23:55This is the right place.

23:56Oxtail.

23:57Fried green tomatoes.

23:58Delicious.

23:59with voodoo oysters.

24:01Cornbread skillet all day.

24:03Little chicken and biscuits.

24:06You've got five huge fans at this table.

24:09I don't know if you picked up on that.

24:13I'm about to cry, this is so good.

24:15Look at the smile on my face.

24:16I cannot stop smiling.

24:18Grace by Nia is the best meal I've had

24:20in at least the last five years.

24:22Oh my God.

24:23You can really taste that soul food in every bite.

24:26Like, I feel like I'm at my grandma's crib, man.

24:29Like, my grandma used to cook every Sunday.

24:30So now, you know, she's gone, but like,

24:32all my aunts, they cook and bring it to her house

24:34and we still would go there and eat

24:35on Sundays after church.

24:37Aw, that's so cool.

24:39I feel like my grandma's like right here

24:40beside me giving me a hug.

24:42I was getting a little homesick.

24:44Where are you?

24:44Mm-hmm, she's the best.

24:46Oh, now I'm gonna cry.

24:47I definitely felt like she was there with me today.

24:56God, we needed this, ladies.

24:58Yeah, for real.

24:59This meal is definitely the nod that I needed.

25:02It was like my grandma, like, was like,

25:04keep going, you know, keep pushing.

25:06This was the best reward of the season.

25:07Yeah.

25:08Hands down the best reward.

25:13Oh, man.

25:17Hey, guys.

25:18Hey.

25:19You guys okay?

25:20Yeah.

25:21Was it all wet and gross?

25:22Everything that you can think of.

25:23The punishment is .

25:25Very .

25:26Yeah?

25:27The annoying part was Kyle.

25:29Kyle was just kind of controlled it.

25:30Kyle was on another level.

25:31Oh, my God.

25:32Burthell everywhere.

25:33You know, snow angel and fertilizer.

25:35In it?

25:36Yeah.

25:36Off.

25:37Swear to you again.

25:38I feel like a ninja turtle with this bandana on.

25:40I was trying to get it done.

25:41It was nasty.

25:43It does not sound like anyone but Kyle

25:45had fun on that punishment.

25:49This is Brandon.

25:50Brandon, it's Chef.

25:51I need to see everybody in the dining room.

25:52Urgently, please.

25:52Yes, Chef.

25:53Let's go.

25:54Everybody, right now.

25:55Got to go.

25:55Dining room.

25:56Where's my shoes?

25:57What's going on?

25:58I'm not ready.

25:59I need my chef calling.

26:00I am freaking out right now.

26:02Come on, blue team.

26:03Let's go, Anthony.

26:04He going to me piss?

26:05Who going to me piss?

26:06When you're not dressed.

26:08I don't know what the hell's going on.

26:09I'm in a freaking skirt.

26:11I'm really freaking out.

26:13Line up, guys.

26:14What are you doing? Take a nap?

26:14Let's go.

26:16Right, all of you, I've got some very,

26:18very important news.

26:20Howell's Kitchen tonight is closed for dinner service.

26:28Although we are closed, this competition is ratcheting up.

26:34Five of you will be cooking for your life

26:37to keep your place in the competition.

26:50Howell's Kitchen tonight is closed for dinner service.

26:56Although we are closed, some of you

26:59are about to face a very critical test.

27:03Five of you didn't get a point in today's challenge.

27:06The chefs who didn't get a point are Lulu, Amanda,

27:11Anthony, and Marie, and Brandon.

27:14You five will be cooking for your life

27:16to keep your place in the competition.

27:21This morning was the first time that I've actually not

27:23gotten a point on the challenges.

27:25I've got a damn good track record,

27:27but I'm not getting a pass today, that's for sure.

27:29I told you on day one, I'm raising the bar.

27:31You need to prove to me once again that you're worthy.

27:34The rest of you are safe, and that includes Egypt,

27:37who would have gotten a point for that incredible pork chop

27:40earlier.

27:41It's music to my ears that I don't have to cook for my life.

27:45Right, head back to the dorms.

27:46I'll call you shortly.

27:47Yes, Chef.

27:48Make sure you say goodbye, because one of you

27:51will not be returning.

27:55Excuse me, guys, got to change.

27:58You ready, three?

27:59Let's go.

28:00Let's do this .

28:02Oh, they're watching in here.

28:04This competition is nuts.

28:05Like, you never know what's going to happen.

28:07This is anyone's game.

28:09I'm going to fight.

28:09I'm going to defend myself.

28:11I'm going to do whatever I can to stay in this competition

28:13and prove that I deserve to be here.

28:15We got this.

28:16We got this.

28:17Cook what you know, dog.

28:18Don't go make gnocchi.

28:20I'm fine.

28:20All right.

28:23Now, I'm going to see y'all when I get back.

28:24Absolutely.

28:25So I ain't even saying bye.

28:26I've been cooking for my life since I got into his career.

28:29I should have done better in my challenge dish,

28:31and I wouldn't be in this position.

28:32But hey, I'm a fighter.

28:34I'm always a fighter, and I ain't going down without a punch.

28:36You want party, guys?

28:37Better than watching the playoffs.

28:39Mandy's cooking for her life.

28:40Everyone watch out.

28:42Let's go, guys.

28:43All right, y'all.

28:43Let's go.

28:44Good luck, guys.

28:45Go, go, go, go.

28:46Cook your ass off.

28:48I don't have an ass.

28:49I already cooked my ass off.

28:50It's not even there anymore.

28:52Today was a great reward.

28:53I needed this fuel.

28:55My entire heart and soul is going on that plate.

28:59Let's go.

29:01Play some bits?

29:03Yeah.

29:03Who's going home?

29:05I'm happy it's not me out there.

29:07It's nice to sit back and relax and be a little judgy for once.

29:11Well, I'm always judgy.

29:12Chefs, in a moment, you're going to face the test

29:16that really does prove to me that you are more than worthy

29:19of becoming my next head chef.

29:21All of you will be cooking an East Coast delicacy.

29:24It requires a great deal of finesse.

29:27You'll be cooking lobster.

29:31Live lobsters.

29:33Live lobsters is an unforgiving ingredient.

29:35It has to be absolute perfect.

29:37And this is going to be tough.

29:39I want one stunning entree.

29:41Understood?

29:42Yes, Chef.

29:43Your 45 minutes start now.

29:47Let's go.

29:51Oh, oh, oh.

29:52Here we go, here we go.

29:53I'm stress eating.

29:54Welcome back to the red kitchen, Lulu.

29:55Thank you, Chef.

29:56I appreciate it.

29:59She's got work, Lulu.

30:00Ravioli.

30:01I'm going to make sauce with the shells of the lobster.

30:04Just got to get this pasta in, rest it.

30:06I want to go bold, make a ravioli.

30:09This is definitely not only a redemption

30:11for me to stay here, but redemption

30:14from the gnocchi of the morning.

30:17She's making pasta again.

30:18She's making pasta.

30:19Lulu, stop making pasta.

30:20No, but you got to redeem yourself.

30:22I think that's a smart choice.

30:24These challenges are like going into penalty shootouts.

30:28If I make this dish and it's not good, I'm out.

30:32Mushrooms and corn?

30:33Succotash.

30:34OK.

30:36Let's go, Amanda.

30:37She just looks controlled.

30:38Yes.

30:39When I first started cooking, part of the job

30:41that I had to do was breaking down 300 lobsters a week.

30:44I know I can cook lobster better than most people.

30:47You got this, Amanda.

30:48Got this, Chef.

30:49I am not scared of cooking for my life.

30:52This is redemption.

30:56No one saw that.

30:57No one saw that.

30:58How are you going to cook your lobster?

31:04Flash it right now.

31:06And I'm going to finish it butter poaching it.

31:08I haven't cooked lobster a whole, whole lot.

31:10And I'm a little overwhelmed, but hey, I wouldn't be in the kitchen if I didn't like the pressure.

31:15Is there polenta anywhere?

31:17Polenta?

31:18Anne Marie's a nervous wreck.

31:21Yeah.

31:22I'm rooting for Anthony, man.

31:23Absolutely.

31:24What's your game plan, Anthony?

31:25I'm going to stick to what I know.

31:26I'm going to do a nice couscous of whipped poached lobster tail.

31:28And then I'm going to do some pickled veg over top.

31:29This is one of the dishes I would make back on my senior living.

31:30I came here to prove a point that senior living chefs aren't .

31:35We don't open up packages frozen.

31:36We can cook.

31:37Anthony can cook.

31:38He can.

31:39It's just sometimes the challenge is getcham.

31:40You good, brother?

31:41Yeah.

31:42You good?

31:43Yeah.

31:44I'm not worried about being eliminated.

31:45I've been doing this a long time, and I know what it takes to do.

31:47I'm going to do a nice couscous of whipped poached lobster tail.

31:48I'm going to do some pickled veg over top.

31:49This is one of the dishes I would make back on my senior living.

31:50I came here to prove a point that senior living chefs aren't .

31:51We don't open up packages frozen.

31:52We can cook.

31:53Yeah.

31:54I'm not worried about being eliminated.

31:55I've been doing this a long time, and I know what it takes to absolutely kill it.

31:59And that's what I'm going to do tonight.

32:01What sack will it have to be?

32:02It's going to be a base for chowder.

32:04I'm not going home.

32:06Absolutely not.

32:07You good?

32:08Yeah, you.

32:09Yeah.

32:10Just sweating as per usual.

32:12I'm not sweating.

32:13I am so good right now.

32:15Brandon's in the zone, man.

32:17Yeah, Brandon looks good.

32:18Brandon looks like he's focused.

32:19Just two and a half minutes to go, guys.

32:21Yes?

32:22Two and a half.

32:23Let's go.

32:27I sliced the lobster.

32:28It's raw in the center.

32:30I have way too much experience with lobster for this to take me out.

32:34I get the lobster back in a saute pan and start putting hot vermontay over the lobster tail until it's cooked.

32:40I am not setting up raw lobster.

32:43We're down to the final 60 seconds, guys.

32:48Come on.

32:49I'm shaking trying to, like, battle with this claw.

32:52That cartilage piece is not coming out.

32:55I don't have time for this.

32:56This is crazy, but I can't send this up without it.

32:58Well done.

32:59Clean the plate.

33:00Let's go.

33:01Bring it on.

33:03Annemarie has nothing on a plate.

33:05I'm getting nervous for her.

33:06I can't.

33:07What?

33:08Oh, my God.

33:09You should be walking your plate to the pass right now.

33:11Like, what are you doing?

33:12Come on, Annemarie.

33:13You got to get on the plate.

33:14We're down to the final 60 seconds, guys.

33:1560 seconds.

33:16Let's go.

33:17Come on.

33:18I'm shaking trying to, like, battle with this claw.

33:19That cartilage piece is not coming out.

33:20Come on, Annemarie.

33:21You got to get it on the plate.

33:22Good.

33:23Come on, Annemarie.

33:24Let's go, Annemarie.

33:25Yes, Chef.

33:26Amanda, please.

33:27I get it out, and I'm like, OK, this is not going to come out.

33:28Come on, Annemarie.

33:29Come on, Annemarie.

33:30Come on, Annemarie.

33:31Let's go, Annemarie.

33:32Yes, Chef.

33:33Amanda, please.

33:34I get it out, and I'm like, OK, this is not as pretty of a claw as I would like, but,

33:46hey, it's cooked, and we're going to serve it.

33:49Six, five, four, three, two, one, and serve, ladies.

33:57Well done.

34:00That's sloppy and weird.

34:02Look at the oil all over there.

34:03Oh, God.

34:04That was terrible.

34:05Damn, Annemarie.

34:06Ah!

34:07Now what?

34:08Where's the tea?

34:09We want to see the tea.

34:10We got to wait for who comes back.

34:13You have just been tested with the most difficult proteins to cook.

34:17Fingers crossed, you've done it justice.

34:19Because one of you will be going home.

34:23OK, let's start with Lulu.

34:26Please bring your dish forward and tell me what you've made.

34:28I gave it everything I have.

34:32I have never made a lobster ravioli before.

34:33First time.

34:34Go big or go home.

34:35Tonight for you, I made some lobster ravioli.

34:38Did you make the pasta?

34:39Yes, chef.

34:40The sauce is cream-based with some vermouth and aromatics, and I charred the shells of

34:44the lobster, chef.

34:45Mm-hmm.

34:48The pasta's cooked beautifully.

34:49Thank you, chef.

34:50Flavor's there.

34:51I just don't understand why you've got more lobster outside the ravioli than in.

34:56Thank you, chef.

34:57It's bad, but keep the magic inside the pasta, not out.

35:00Chef is right because you want to bite into the ravioli and have this surprise and not

35:05just see it.

35:06What a shame.

35:07So I'm just hoping that the next dish is not better than mine.

35:10Up next, Brandon, let's go, please.

35:12This is definitely something that represents me on the plate.

35:16I did my absolute best to make sure that lobster is the star of this show.

35:20So I went with New England clam chowder, made a buttermilk broth.

35:23We are in Connecticut, so it's appropriate to do a chowder, right?

35:26Yeah.

35:27How do you cook the lobster?

35:28Poached and then just kind of re-warmed in lemon bourbon.

35:31It's soft.

35:33And the kale?

35:34In the saute.

35:35That lobster's cooked beautifully.

35:38Thank you, chef.

35:39That's you and a plate.

35:40I quite like that.

35:42Yep.

35:43Very tasty indeed.

35:44Chowder, very creative.

35:46OK.

35:51All right, Brandon.

35:54Head back to the dorm.

35:56Congrats.

35:57Great dish.

35:58Thank you, chef.

35:59Appreciate it.

36:00You survived.

36:02Whoo!

36:04Top ten.

36:05That feels very good.

36:06Yeah!

36:07Being the first one back feels absolutely fantastic.

36:17I feel like I'm on top of the pack.

36:19I just got to knock the rest of them out, one by one.

36:21We knew.

36:22That's my guy.

36:23That's my guy.

36:24We knew it.

36:25We didn't doubt you, Brandon.

36:26Next up, Anthony, let's go.

36:29This is a homage to my senior living, a dish I made.

36:32The lobster was poached and then brought up in a parsley and cilantro butter.

36:35It goes with chanterelle couscous on the bottom, chef.

36:36What do you cook the couscous in?

36:37Just a little bit of the sauteed mushrooms and salt.

36:38So no stock?

36:39No stock, chef.

36:40Couscous, it can be delicious, but it needs to be steamed.

36:41Was there any sauce here at all?

36:42Herb Bermonté finished over top, chef.

36:43Damn, you still got the feather blade in there.

36:44Damn.

36:45Damn.

36:46Yeah.

36:47But at least give us a heads up, that thing stuck in the back of my throat is going to

37:06send me to senior home.

37:07That fain of bone, that's like really, really bad.

37:10I'm feeling like I do not have the worst dish.

37:14Anthony.

37:15Yes, Chef.

37:17Stay where you are.

37:19Lulu, head back to the dorm.

37:21Yes, Chef.

37:22Yes.

37:23Yes, I made it.

37:24And I can't wait for whatever is next.

37:26I'm just excited.

37:27Yes.

37:28Woo!

37:29Yes!

37:30Made it back.

37:31Oh, yes!

37:32Made it back.

37:33Woo!

37:34Yes!

37:35People think that maybe I don't have it,

37:36but I'm the second one of the dorms,

37:37and everybody can shut the up.

37:39We were wondering about you.

37:42Anthony, when you present me,

37:43a claw, you have to make sure

37:45that bone is all gone, right?

37:47Yes, Chef.

37:48I was a knucklehead

37:49and left the thin bone in the lobster claw.

37:51Next up, Amanda, please.

37:52Let's go.

37:53Oh, bonehead mistake.

37:56You know, he's looking for his next head, Chef,

37:58and I would be critical, too.

38:00I have a corn and lobster succotash

38:03with chanterelles,

38:04and the lobster is poached in a lobster Bermontay.

38:07Uh, well, not loving the presentation.

38:09When lobster hits the table,

38:10it should be an uplift, right?

38:12Yes.

38:13A bit of a wear factor.

38:14My style is very rustic, Chef.

38:15I'm trying to work on that while I'm here.

38:16Yeah, I appreciate your honesty.

38:17Yeah.

38:18Someone's about to go home.

38:19Such a shame, because the depth of flavor is here.

38:21I just, it looks messy.

38:22Yes, Chef.

38:23Back in line. Thank you.

38:24Coming from a Michelin-starred chef,

38:26he's absolutely not wrong,

38:27but it's me on a plate.

38:29I guess I'm messy and sloppy.

38:31Is it better than Anthony's Amanda?

38:34The flavor was there.

38:37This is so hard.

38:49Is it better than Anthony's Amanda?

38:51The flavor was there.

38:54This is so hard.

38:57Amanda, head back to the dorm.

39:02Thank you, Chef.

39:03Amanda.

39:04Yes, Chef.

39:05It's a lobster.

39:06Give it some glamour.

39:07Yes, Chef.

39:08Safe for another day.

39:14I'm proud.

39:16I'm scared.

39:18Everything.

39:19All the emotions just hit me.

39:21Amanda!

39:22Yeah!

39:23Yeah, baby!

39:24Oh, my God.

39:25Yes!

39:27Anne-Marie, step forward, please.

39:29My plating's not as tight and neat as I would like it to be,

39:32but I got all the elements on the plate that I wanted to.

39:35I genuinely hope this dish is worthy of keeping me in the competition.

39:38Describe the dish.

39:39I poached the lobster in a Bermonte that I made, Chef.

39:42Over a roasted heirloom tomato cream sauce, a grilled corn polenta,

39:47and a tarragon oil to finish, Chef.

39:49Is this how you want it to look?

39:50I would have liked it to be a little bit more refined,

39:52but I wanted to make sure to get all of my elements on the plate, Chef.

39:55The lobster's cooked properly.

39:57Tomato sauce is delicious, but it does look like a mess.

40:02I want it to look like a mess.

40:04I want it to look like a mess.

40:07I want it to look like a mess.

40:10I want it to look like a million dollars on the plate

40:12when we're using lobsters.

40:14I look at you across the cook, and it's just chaotic.

40:18It's all over the place.

40:19Ten seconds ago, I didn't think you were going to make it,

40:21but there's a timing aspect going on with you.

40:23That's not quite right with me.

40:25Back in line, please.

40:27Chef likes my flavors,

40:28so I think I have just that little bit of edge,

40:30but every little element is under scrutiny.

40:33God, pressure.

40:35I understand how stressful

40:37this cook for your life challenge is.

40:39I totally respect that.

40:41But I've seen both of you cook way better,

40:43so I'm at a bit of a loss right now.

40:45It's just me and Anne-Marie at the end.

40:47I know I'm a better chef than her.

40:48I'm not the weakest chef here,

40:50and if I live to fire in there a day,

40:52I'm going to showcase that.

40:53Two very dedicated, passionate head chefs.

40:56Clearly, this is a very different decision.

40:59Which dish would I want to eat again?

41:03The chef who will continue in this competition is Anne-Marie.

41:16Head to the dorm.

41:18Congratulations.

41:20That was close, but I'm still here.

41:30I will be giving it my all until I win this.

41:33Young man, come up here.

41:34Yes, chef.

41:38That dish, unfortunately, just fell flat.

41:40Yes, chef.

41:41And it wasn't you at your best.

41:43Yes, chef.

41:44And tonight, I needed you at your best.

41:45Yes, chef.

41:46I've admired your attitude, tenaciousness,

41:49but honestly, you are not ready to become my head chef.

41:52Thank you for opportunity, chef.

41:54It was an honor working with you and hearing your mentorship.

41:56Promise me you'll continue.

41:57I'll promise, chef.

41:58I don't wear your jacket, young man.

42:00Thank you, chef.

42:01I wish you the very best of luck.

42:02Thank you very much.

42:03Take care, young man.

42:04So close.

42:10I thought I was mentally strong to handle everything and anything.

42:13Today, just ultimately showed I wasn't yet.

42:15I'm proud of what I accomplished.

42:17I know my grandma's looking down super proud,

42:19and I know my family's back home proud.

42:21I'm on the right path, and I'm only going to get better from here.

42:25Anthony had a heart of gold, but I need a head chef with a golden touch,

42:30and he just doesn't have it yet.

42:33Next time on Hell's Kitchen, Head Chef's Over.

42:37When any misstep can cost you your dream.

42:42I'm not going home tonight.

42:43No way.

42:44Who will falter?

42:45Wakey, wakey, Brit.

42:46She's not listening to me.

42:47Am I dancing in that kitchen?

42:48Oh, hold on.

42:49I'm not finished.

42:50I may even get the ex-contestants come back.

42:51Put me in, coach.

42:52And who will fight back?

42:53Come here, all of you.

42:54I'm Lally.

42:55Lally.

42:56I'm not leaving.

42:57I'm not leaving.

42:58I'm not leaving.

42:59I'm not leaving.

43:00I'm not leaving.

43:01I'm not leaving.

43:02I'm not leaving.

43:03As Chef Ramsay has really turned up the heat.

43:05I'm not leaving.

43:22I'm not leaving.

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