Hell's Kitchen (US) Season 23 Episode 6

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Transcript

00:01Previously on Hell's Kitchen, Head Chefs Only.

00:04On the count of three, grab those tickets.

00:06Chef Ramsay kicked off the challenge

00:08with his version of 52 Pickup.

00:12The chefs chose ingredients for their protein burger challenge.

00:15Come on, guys. Let's win this .

00:17Yes, Chef.

00:18Down one team member.

00:19The blue team's Kyle tried to step up by making two burgers.

00:23I'm gonna do a tomato chutney on the dry-age.

00:25I'm also gonna do a fried green tomato on the lamb.

00:27Failure's not an option today, guys.

00:28We gotta kill it.

00:29Get him, Kyle.

00:30But both his dry-aged beef burger.

00:32Unfortunately, I say no points.

00:33And lamb burger.

00:34The final points.

00:35Turned into big nothing burgers.

00:38Goes to wit.

00:39Which enabled wit to clinch the win for the red team.

00:43Kyle, keep your head up.

00:44Fed up with disappointing losses.

00:46Couldn't get one.

00:47And a bad case of homesickness.

00:49Missed my baby girl so much, man.

00:52Egypt tried to call it quits.

00:54I want to say it's been an honor working here,

00:56getting this experience, but I'm actually buying out of the competition.

00:59Egypt, story with me.

01:00Yes, Chef.

01:01Yes, Chef.

01:02But Chef Reams, he turned him around.

01:04I see something in you, so believe in yourself.

01:07OK?

01:08Yes, Chef.

01:09Come on.

01:10Thank you, Chef.

01:11At dinner service.

01:12Where are the burger buns?

01:13Below you.

01:14What else goes in this?

01:15Appetizers in both kitchens got off to a rocky start.

01:18It's .

01:19Ice cold.

01:20Wait.

01:21Yes, Chef.

01:22That's the six apps, right?

01:23I got them early.

01:24We disengage?

01:25No, Chef.

01:26Do you want to go home?

01:27But both kitchens.

01:28Walking scallops.

01:29Nicely cooked, the scallops.

01:31Nice job, meat.

01:32Were able to get it together.

01:33Kyle.

01:34Lamb cooked beautifully.

01:35Thank you, Chef.

01:36And complete their best dinner service yet.

01:39You killed it tonight.

01:40Good finish, ladies.

01:41Ultimately.

01:42The winning team is the blue team.

01:46And the red team.

01:48Yes.

01:49Chef Ramsay gave everyone a rare pass.

01:52The competition is wide open.

01:55And I can see right now any one of you winning.

01:58Preserving each chef's chance at becoming head chef at Hell's Kitchen Foxwood's Resort Casino.

02:07And now, the continuation of Hell's Kitchen.

02:10All of you, well done.

02:11Get out of here.

02:12Thank you, Chef.

02:13Good job, guys.

02:14Fantastic job.

02:15Everybody's smiling and giggling and s*** now.

02:16And it's like, it's not okay.

02:17Because service was not okay.

02:18Bounce back.

02:19Good job.

02:20Good job.

02:21Good job.

02:22And if you want that, we can do it.

02:23There are things on my team that need to be fixed, you know?

02:25And honestly, what I need from him is to get rid of the dead weight so the team can connect and can work together.

02:38It's time for this my s*** to cut out and like, let's get serious about this competition.

02:45How'd you sleep?

02:46Okay?

02:47I'm not trying to be rude.

02:48I just...

02:49But you need a moment.

02:50Yeah, no, no.

02:51I need one too.

02:52I'm trying to deal with the fact that they're burying my grandma today and I can't be there.

02:54I'm so sorry.

02:55You want to talk about it?

02:56I'm a hot mess man today.

02:57The day I got the call for Hell's Kitchen that I was going to make it was the same day I got the call that my grandma died.

03:01So, it was very bittersweet.

03:02So, my grandma raised me to be a very hard worker.

03:06I watched her work 16 hour shifts, two jobs for years, years.

03:13So, that's why I'm pushing myself so hard.

03:14It's crazy.

03:15It's crazy.

03:16It taught me everything.

03:17Oh, she's the one that raised you?

03:18Oh, she's the one that raised you?

03:31That's why I started cooking.

03:37It's probably really hard.

03:47Everything that I'm doing at Hell's Kitchen

03:51is directly for my grandma and my grandparents.

03:55Maybe today's a meal that you make for grandma, you know?

04:08Good morning.

04:09Morning, Chef.

04:10You know one of the hallmarks of a really talented chef

04:14is versatility, right?

04:16Yes, Chef.

04:17So today, to really test your versatility,

04:21you'll be working with one of the most versatile ingredients

04:23on the planet.

04:26Pasta.

04:29Yes.

04:30As one of the resident Italians in this competition,

04:33pasta runs through my blood,

04:35so it feels like today is going to be my day.

04:38In order to find out which pasta you'll be cooking with,

04:41we're going to play a game that has a lot of pastabilities.

04:45Pasta Pachinko.

04:53I ain't never heard of Pachinko.

04:56I thought Pachinko was a NFL running back.

05:00To help decide the match-ups,

05:02I have brought in an amazing pasta expert.

05:06All the way from Italy,

05:07all the way from Italy,

05:08Mourinho.

05:09Buongiorno.

05:12Another ridiculous outfit.

05:16Right, let's find out our first match-up.

05:18Mourinho, spin those wheels, please.

05:19Let's go.

05:20First pair of half, please.

05:24So for the blue kitchen is Kyle,

05:26and for the red kitchen is Anne-Marie.

05:28Let's go, guys.

05:29Let's go, Kyle.

05:30Let's play Pachinko.

05:31Step up to the board and see which pasta

05:33you're going to be working with.

05:34Off you go, Anne-Marie.

05:36I would not say I'm confident with pasta,

05:39so I'm hoping for one that I recognize.

05:42Pappardelle.

05:45I'm really excited that I get pappardelle

05:47and the fact that I know what it is.

05:50Let's find out our next match-up.

05:52Please, Mourinho.

05:53The next round in this pasta battle will be...

05:57Lulu and Amanda.

05:59Off you go.

06:01Cullerone.

06:02It's a tough one to make in 40 minutes, Chef.

06:04Next pairing, let's go.

06:06It's pasta connoisseur Joe versus Hannah.

06:09Off you go.

06:10In the battle of the...

06:12Pettuccine.

06:13I can work with it.

06:14Of course I would get Joe.

06:15He's the only purebred Italian.

06:17This should be in your wheelhouse.

06:18Yes, Chef.

06:19I got my work cut out for me.

06:22While Hannah strategizes.

06:24Next up, it's...

06:26Brandon and Brittany.

06:27Off you go.

06:29I have made every pasta on the board

06:32except for tortellini.

06:35Tortellini.

06:36Yes.

06:37Happy with that?

06:37Yeah.

06:38Yes, Chef.

06:38Brittany, give us an insight

06:40to the last tortellini you made.

06:41Never, Chef.

06:42You've never made a tortellini?

06:44No, Chef.

06:44I don't even know the shape

06:46of what tortellini looks like.

06:48While Brittany ponders.

06:51Marino calls.

06:53Anthony and Megan.

06:55To go head to head making.

06:57Cavatelli.

06:58Feeling good?

06:59Yes.

07:00The final pasta pairing will be.

07:03Egypt.

07:03Yes.

07:03And Magali.

07:05Come on.

07:06Using.

07:07Arachetti.

07:09I've worked with Italian chefs

07:10for the last eight years of my career.

07:12I can do this in my sleep.

07:14Which?

07:15Say the best for last.

07:17You get to decide

07:18which pasta you want to double up on.

07:20You and your team will decide

07:22which dish you drop

07:23going into the tasting.

07:27Tortellini.

07:28That means you and Brittany

07:29will be making tortellini.

07:31I choose tortellini

07:32because I feel Brandon

07:34is a better chef than Brittany.

07:35And, you know,

07:36I'm confident

07:36that I can get this point

07:38for my team.

07:3940 minutes.

07:41Start now.

07:42Off you go.

07:42Okay, who's getting what?

07:46I think I'll do lobster.

07:47I'll take quirk.

07:49Wish I could make

07:49whatever pasta I want.

07:51Team challenge.

07:52Help each other out.

07:53How thin should tortellini be?

07:55Thin, baby.

07:56It should be somewhat transglucent.

07:58I'm not Joe

07:58when it comes to making pasta.

08:01It's not something

08:01that I normally cook

08:02every single day.

08:03That smaller?

08:03Can I go one bigger?

08:04You could go a little bit bigger.

08:05So having Joe show me,

08:07you know,

08:07the proper size technique

08:09of the tortellini,

08:09it was definitely key

08:11in this challenge.

08:12Water, is that okay?

08:13It's fine.

08:14It's just a nice stick.

08:16You kind of roll it

08:16around your finger.

08:17One circle.

08:18Like a dumpling?

08:19Yes, yes, yeah.

08:20Oh, chef.

08:21Yes, ma'am.

08:21I've never made

08:22cannelloni fresh.

08:23It's a mini manicotti.

08:24I think you got

08:25a pasta wizard on your team,

08:26so I would do

08:26the same as a resource.

08:27Yes, chef.

08:28Once I seen it was pasta,

08:30I feel confident.

08:31It's my Sicilian blood

08:32in me, man.

08:33What shape did you get again?

08:34Fettuccine.

08:35Fettuccine.

08:36So I'm going to make

08:36fettuccine al gamba.

08:38My dad moved from

08:39Sicily to the U.S.

08:40when he was 18.

08:41I didn't bond with my dad

08:42through sports.

08:43We bonded through food.

08:44It's just in my wheelhouse, man.

08:46Like, pasta's my thing.

08:48Guys, you got questions.

08:49Ask Joe.

08:49He's a master, man.

08:50Use him.

08:51We got to win this.

08:55The entire time

08:56I'm making my pasta dish,

08:58I'm in the back of my head

08:59knowing that I'm going

09:00against Joe.

09:01Let the pasta and the protein

09:02kind of speak for itself.

09:03I made preserved lemon

09:04incorporated with

09:05the pasta cooking itself,

09:07so it sucks up that flavor.

09:08It might not be traditional,

09:10but it's going to be Hannah.

09:12I'm all, baby.

09:1417 minutes to go, yes?

09:16For the chef.

09:17Everybody's at

09:17where they need to be?

09:18Yes, sir.

09:19Put your thumb in

09:20and then just, like,

09:21crease it over.

09:23Cook like we're cooking

09:24for each other.

09:25I don't even like you guys.

09:26Just kidding.

09:27I'm just kidding.

09:29Make sure you push

09:30all the air out

09:30because if you have

09:31air bubbles in there,

09:32it'll make it explode.

09:33Yep.

09:33I'm making

09:34gorgonzola lobster tortellini.

09:37I wanted to do something

09:38with a little punch

09:39to kind of stand out.

09:41Put the tortellini off again.

09:43My biggest competition

09:44right now

09:45is hoping that

09:46WIT doesn't make

09:47a better tortellini.

09:49What are you thinking

09:49of working on?

09:50I'm going to play

09:50on the shrimp and grits

09:51for my pasta,

09:52and the prawns.

09:54Okay.

09:54Stuff it,

09:55and then I'm going to do,

09:55like, a Cajun cream sauce.

09:57So Italy meets the South?

09:58Exactly.

09:59All right.

09:59I like that.

10:00It's an Italian pasta

10:01with my Southern influence,

10:03and that's one thing

10:04about me and my food.

10:05I try to tell a story.

10:06Is this yours, WIT?

10:07Yes.

10:08It's good.

10:09A little spicy.

10:10That's the South.

10:10We spicy.

10:11Yep, yep.

10:12Just over two minutes, guys.

10:13Help each other out.

10:14Time is now, guys.

10:15Time is now.

10:16Start plating.

10:17All right, hot.

10:20Does anybody need hands?

10:22Anybody need hands?

10:23Get it on the plate, man.

10:23Get it on the plate.

10:24Ooh.

10:26Generous with your portion size.

10:27No, no, no, you're good.

10:28Pasta going up to the window.

10:3010, 9, 8, 7, 6, 5, 4, 3, 2, 1, and serve.

10:42Well done, guys.

10:43Well done.

10:44Wow.

10:45Red team, which tortellini is going to be Brittany's or WIT?

10:49I am absolutely confident in my dish.

10:51We let them know who I am as a chef.

10:52I know my flavors speak for themselves.

10:54This is Whitney sauce.

10:55Whitney sauce.

10:56What was their protein?

10:57Shrimp and india.

10:59Mm, creamy.

11:00Here's a Brit's.

11:01It's with a gorgonzola marsala.

11:03The lobster is perfectly cooked.

11:05I mean, that's really good, too.

11:07This is tough.

11:08There's two totally different.

11:10I have a score point in every challenge.

11:12You want to choose somebody who doesn't perform.

11:15I like the lobster one because you normally wouldn't pair blue cheese with lobster.

11:18Yeah, absolutely.

11:18But for some reason, it works.

11:19It works.

11:20I usually don't like gorgonzola, but it works.

11:31So, Red team, which tortellini are you going to be serving?

11:36Brittany's.

11:38Brittany's.

11:39WIT looks mortified and so angry over this.

11:43I'm feeling really good despite what WIT's face is saying.

11:46I couldn't be more proud right now.

11:49To help me judge your pasta dishes, I've enlisted some true experts in this field.

11:55An amazing duo.

11:57They are celebrated cookbook authors, Michelin star awarded chefs, and did I mention they're

12:02married?

12:03Please welcome Andrew Rito and Scott Tassanelli.

12:13Such idols.

12:15I'm not even trying to be a fanboy right now, either.

12:21You run two amazing businesses together.

12:23You have an amazing son, and you're married.

12:24Yeah.

12:25Scott, what's that like working with your wife?

12:27It's great.

12:27Way better chef than me.

12:28She's the brains behind all the food.

12:30And before you open, did you anticipate lines outside the door for this lasagna?

12:36Never in a million years.

12:37We're very lucky.

12:38Yeah, we feel very blessed.

12:40The food is incredible.

12:43Shall we start with the battle of the cavatelli?

12:45Please step forward.

12:47Megan and Anthony.

12:49I'm going to have Chef Ramsay and these two Michelin star pasta chefs taste my dish, and

12:54I'm super nervous.

12:56My socks are sweating, but my goal is to take down Megan.

12:58Anthony, describe your dish, please.

13:00So for today, Chefs, I have a cavatelli with a beef and walnut bolognese, and a little

13:05bit of olive oil over top as well.

13:07The cavatelli itself is a little dense.

13:09It needed to cook 30 seconds more to get a better texture to it.

13:12But love the sauce.

13:13I think the sauce is actually perfectly seasoned, like really well balanced.

13:18Meg, describe the dish, please.

13:19So we have a veal pork combination ground, a little bit of pecorino on the top, some fried

13:24sage leaves, and an assortment of mushrooms.

13:26Really nice.

13:27I like the choice of using kind of like the longer cavatelli.

13:30I think it kind of has like a unique look to it.

13:32It's a very rich dish, so I think it needs like a little bit of acid just to cut the mushrooms

13:37and stuff.

13:37But overall, I mean, I think the dish is really tasty.

13:40Two very good dishes.

13:42Is the point going to go to Anthony for the blue team or Megan for the red team?

13:45I don't even know what to say.

13:52Just honored.

13:53I'm really, really honored.

13:55Up next, the battle of Orochete.

13:56Let's go.

13:57Magali and Egypt.

13:58With the blue team off to a strong start, Egypt hopes to keep the momentum going with

14:04his Orochete Broto with Italian sausage.

14:07I've never seen Orochete like in a Broto like this.

14:09I think it's cool.

14:11While Magali hopes her Orochete with...

14:13Fraised veal.

14:14...will put the red team on the board.

14:16This is definitely unctuous and fatty and coats your mouth really well.

14:21Right.

14:21Time to vote.

14:24Well done.

14:25Magali.

14:26With the score tied.

14:27Next up, battle of the cannelloni.

14:29Amanda and Lulu.

14:31Amanda hopes to impress the judges with her.

14:33Chicken and bacon with wild mushroom and spinach stuffed cannelloni.

14:37I love how delicate and thin the pasta is there.

14:41Really creamy, well-balanced, really good.

14:43While Lulu hopes her pancetta and corn-stuffed cannelloni puts blue back on top.

14:49For me, it's like a little heavy.

14:50The pasta's a little thicker than the other one, which was a little thinner.

14:54Amanda.

14:55Well done.

14:56Wow.

14:57With the red team pulling ahead, Kyle looks to balance the scales with his andouya and

15:02corn pappardelle.

15:03The corn flavor is really intense, but then it like pairs really well with the andouya.

15:07Against Anne-Marie's.

15:08Pappardelle with braised chicken with some brown butter sauce using the braising liquid.

15:13It's good.

15:13I mean, I love the balance of, like, the lemon zest.

15:16Maybe just, like, a little bit more sauce.

15:17Right.

15:19Nice.

15:20Wow.

15:20One each.

15:21With only two rounds left, and the red team up by two.

15:25Okay.

15:25Up next, the battle of the fettuccine.

15:28Joe and Hannah.

15:29Come on, Joe.

15:30Hannah can seal the win with her.

15:33Fettuccine with Italian sausage, a little preserved lemon liquid, so kind of soak that

15:37in there.

15:38I love the preserved lemon in the pasta.

15:41It's in the sauce.

15:42It really tastes wonderfully balanced and cohesive because of that.

15:45Now, Joe gets a chance to keep the blue team in the battle with his.

15:50Take on fettuccine al gambare, tomato scampi sauce with a little bit of Fresno chili and

15:56toasted breadcrumb.

15:57The sauce is made really well.

15:59It's coating the pasta in the right way.

16:01Really nice.

16:02It's a tough one.

16:03I like them both.

16:04They're very, very different.

16:05That was for my dad.

16:18It all comes down to the tricky tortellini.

16:21Let's go.

16:23I stand behind my dish, and now it's my time to prove that the team has made the right

16:29choice.

16:29I have a gorgonzola, mascarpone, tortellini with a lobster masala.

16:36Mmm, mmm, mmm.

16:38The combination of gorgonzola with lobster for me is a little...

16:42Strong.

16:43Yeah.

16:43It's like two things fighting against each other.

16:46Brandon, please describe your tortellini to our chefs.

16:49So this is crab porcini lemon.

16:52White asparagus is poached in a porcini butter.

16:54In my opinion, it could maybe taste a little more vibrant.

16:57Like, I'm just kind of getting, like, almost like a crab stock, like a really intense crab.

17:01Yeah, right.

17:01Final voting.

17:03Please, cast your votes.

17:08Wow.

17:09And now we have a tie.

17:11Come on.

17:11Woo!

17:12To break the tie, the judges will select the best dish, and the chef who made it will

17:18win it for their team.

17:19And that dish belongs to...

17:23Joe.

17:25Joe, well done.

17:28Yes.

17:28Well done.

17:29We knew it, man.

17:30Well done, well done, well done.

17:32Oh, thank you.

17:34We won!

17:34Yeah!

17:36We kicked ass today.

17:37I kicked ass today.

17:40Whit, can we taste your tortellini as well, please?

17:46So this did I took you to the south of Italy, aka North Carolina.

17:49So I did a plate on, like, a shrimp and grit.

17:51So you have a sauteed prawn with some india sausage, and it's a Cajun cream sauce.

17:55You should have chose this one.

17:57This one's good.

17:58It was a very specific point of view, and I think that's really important when you're

18:01making a dish.

18:02Yeah, this is great.

18:03I love it.

18:04I love what you're doing with this.

18:05Yeah, really good job.

18:06I wish y'all just would have picked my dish and, like, biting my jaw, because I'm pissed.

18:13All of you, uh, join me in thanking this powerhouse couple.

18:19Give them a big round of applause.

18:24Honestly, some really good dishes there.

18:26Really well done.

18:27Blue team, you guys are in for a treat.

18:30Today's reward is definitely going to get your hearts racing like no other, because today

18:34all of you are going go-kart racing.

18:37Yes!

18:38Yes!

18:40Yeah!

18:40Dang it.

18:41You'll be whipping around a state-of-the-art track here at Foxwood's Resort Casino.

18:47So jealous.

18:48Right.

18:49Red team.

18:50Whilst the blue team are enjoying one of Foxwood's biggest thrills, I volunteered your services

18:55to the Foxwood commissary, because all of you are going to prepare a special, delicious

19:01pasta meal.

19:02And give back to the team here at Foxwood's.

19:05You'll be making fresh, delicious fettuccine from scratch.

19:09So a lot of mouth to feed.

19:11Brutal.

19:12Both teams head to the door.

19:13Blue team, well done.

19:14Joe, exceptional.

19:15Congratulations.

19:16Thank you, chef.

19:17Well done.

19:19Pasta runs through my veins, baby.

19:21Let's go.

19:21I feel a lot better about losing that burger challenge.

19:24That's it.

19:25Your pasta looks like it's slap hard.

19:29It's just frustrating, because I ain't never had a dish that didn't score a point.

19:32Never.

19:33In every challenge, I've hit a point.

19:34Every time.

19:34Being that double dish up there, it's hard to get your dish up.

19:37I'm so pissed, yo.

19:38Because if they would have put my dish there, it wouldn't have been a tie.

19:42It hurts.

19:43Sorry.

19:44Like, you would have won, but your team you.

19:47And blue team gets the challenge reward, and we get the punishment.

19:52All right, ladies.

19:52How'd you gain your muscles, microplaning cheese?

20:03Ooh.

20:04All right.

20:06This punishment on a scale of one to ten sucks.

20:09I'm pretty sure I'm microplaning my fingers at this point.

20:13Somebody want to cut?

20:14This roll is just great and cheese.

20:16The ride and conquer.

20:17Did we ever figure out what our front tip bracelets are going to say?

20:25We got three on cheese and nobody cut.

20:28I ain't never had to do this, man.

20:32I am pissed.

20:33If you would have chose my dish, we would have been riding go-karts.

20:37People are just kind of, you know, just pussy-footing around.

20:41Oh, this is so epic.

21:01Oh, they got our names on this, too?

21:02Yo.

21:03Oh, excuse me.

21:06Chef!

21:07Seriously, I am not going to miss this one.

21:10You guys excited?

21:11Yes, Chef.

21:15I'm about to go-kart race with Chef Ramsay.

21:18You guys ready?

21:19Catch me if you can.

21:21Let's go!

21:22I know Chef Ramsay's a huge F1 fan.

21:24I just hope he can't drive like an F1 driver, because then I'm in trouble.

21:36So I'm flying around the corner.

21:40I'm one hand on the wheel.

21:41All of a sudden, I see Chef Ramsay just wheeled right past me.

21:48Let's go!

21:50What?

21:50Let's go, guys!

21:56Chef Ramsay, apparently he's not just a beast in the kitchen.

21:59He's a f***ing animal on the racetrack.

22:06He is absolutely smoking everybody on this track.

22:16I was basically just screaming.

22:20Let's go!

22:21I am gay!

22:22This is not fair!

22:24Woo!

22:24Ah!

22:25Woo!

22:26Come and get me, bitch!

22:28Woo!

22:29Woo!

22:30No!

22:31No!

22:31Not again!

22:33Ah!

22:35Go-kart racing was fun and all, and I would totally do it again, but when can we go shopping?

22:42Chef, you're crazy.

22:43Yeah.

22:43You are crazy.

22:45Who's first?

22:46It's me!

22:48Yes!

22:48This reward is awesome.

22:52Best reward yet.

22:53Yeah, everybody in?

22:54Yes, Chef.

23:01How's Blue Squad feeling?

23:03Good.

23:04With the Blue Team all revved up.

23:06Honestly, ladies, I have a good feeling in my soul about this.

23:08And the Red Team looking for redemption.

23:11Let's go!

23:12It's time once again to...

23:15Open Hell's Kitchen, please.

23:15Let's go.

23:16Let's go.

23:17Hell's Kitchen is now the hottest trending restaurant on the East Coast.

23:31So ready?

23:32With the brigades consisting of head chefs only, the buzz and excitement has never been greater.

23:38I'm amped.

23:39I'm f***ing punked.

23:40I'm geeked.

23:41Whoa!

23:42And once again, the dining room is fully booked, including a table of food influencers.

23:47We're here at Hell's Kitchen right now.

23:50Both teams are ready and hopeful to deliver their most consistent service yet.

23:54First up, four covers, table two, yes?

23:56One carbonara, one scallops, two risotto.

23:58Heard.

23:59Heard?

23:59Heard.

23:59Let's go.

24:00Give us a time.

24:01Two risotto.

24:01Six out.

24:02One scallop, one carve, six out.

24:04Nobody has run fish by themselves in the entire competition, and I feel like he's testing me.

24:10Let's go.

24:11Oh, nice and sexy.

24:12Sexy, huh?

24:13Tonight, I'm working apps with Kyle.

24:15Super excited.

24:16Kyle and I make a great team.

24:18Walking lobster.

24:21Lobster, risotto, where is it, please?

24:22Right here, chef.

24:23Let's go.

24:24Lobster's in the window, young man.

24:25Coming in.

24:26Come here.

24:26Ice-cold lobster, undercooked.

24:33Lou, ice-cold, yeah, and undercooked.

24:36Yes, chef.

24:36Come on, back in the burglom.

24:38Yes, chef.

24:38Get them in.

24:39Come on.

24:39I thought they were done, man.

24:40No?

24:41I think we just need to keep an eye on Lou Lou.

24:43Heard.

24:45Ladies, here we go.

24:46Four covers, table 26, two risotto, two scallops.

24:48Yes, chef.

24:49Yes, chef.

24:50Let's go.

24:51Who's on the scallops?

24:53No answer.

24:54Who's on the scallops?

24:57I am, chef.

24:58OK, I want to hear the voice.

24:59I want to hear it.

24:59Let's go.

25:00Two risotto and his scallops.

25:01Yes.

25:02Four minutes out.

25:03Four minutes.

25:04Perfect.

25:04Thank you, Whit.

25:05The voice.

25:05Love it.

25:06Whit finally finds her voice, and she's a rock star at the countdowns.

25:10One minute, you can drop scallops.

25:12She's kind of a bulldog, and barks really aggressively.

25:17Lobster, let me know when to walk.

25:18Walking to risotto.

25:21Walking lobster.

25:22Lobster, here, please.

25:22Quick, can you change gear a little bit?

25:24Yes, chef.

25:24I'm three times older than you walk like an old lady.

25:26Let's go.

25:27Yes, chef.

25:33Very nice, Whit.

25:34Perfect.

25:34Yes, chef.

25:35Service, please.

25:35Let's go, ladies.

25:36Keep it consistent, please.

25:37Let's go.

25:38Yes, chef.

25:38Perfectly cooked.

25:39Delicious.

25:40That's really good.

25:42Let's go, ladies.

25:42Keep this pace.

25:45What can I do for you, Lulu?

25:47Nothing right now.

25:48Thank you for checking on me.

25:49I'm good.

25:49It's not going to be cold again, chef.

25:50If you need help, just ask for it, you know?

25:53You can't do it all by yourself.

25:55We are a team at the end of the day.

25:57Walking, yeah?

25:58You ready to walk?

25:59Give me like 45.

26:01Walking lobster.

26:01Lobster, walking.

26:03Damn.

26:04Carbonara, where is it?

26:06No answer.

26:08Carbonara, where is it?

26:09Walking, right here, chef.

26:10Talk to me, Brandon.

26:10Don't do that thing again.

26:12Here you go, chef.

26:12Blue team, come here.

26:27It's 20 minutes into dinner service.

26:30Blue team, come here.

26:32And the blue team still hasn't served their first table of appetizers.

26:36Oh, Brandon, this is watery.

26:39It's undercooked, and it's like piss water.

26:40Son of a bitch, man.

26:43It's already starting.

26:44I can see the way that tonight's going to go.

26:46Utter chaos.

26:47We're just throwing the shit out now.

26:49Yes, chef.

26:49Sorry, not here.

26:50I'm not going to learn my standards for you, Brandon.

26:52Is that how you want to run?

26:53No, chef.

26:54No chance.

26:55Start again.

26:56Two results, one scallop, one carbonara.

26:58While the blue kitchen can't seem to get out of the gate,

27:02It's been a while.

27:03We're in the food.

27:04The red kitchen has been pushing out appetizers.

27:07And chef Ramsey is moving on to entrees.

27:12Hey, on order.

27:13One halibut, one chicken, two Wellington.

27:14Yes, chef.

27:15Let's go.

27:15Give me a time.

27:16Four.

27:17Four minutes, chef.

27:18That quick?

27:19I need seven.

27:20Hannah, when you check, you have to look at fish.

27:22Yes, chef.

27:23Seven, yes.

27:24Seven.

27:25Let's go.

27:25Medium hot pan, right?

27:27Yeah, medium hot.

27:28Make sure they know they're all day, okay?

27:29Because we've got a lot of meat over here.

27:31All right, guys.

27:32On the next week for entrees, we're going to have two salmon,

27:34two chicken, two chicken, two New York.

27:36That's ready for your steaks.

27:37Yep.

27:38It's not on fire.

27:39It's on hold.

27:40Chicken.

27:41We need chicken.

27:42I'm on meat tonight, baby.

27:44Woo!

27:48I've got Hannah with me tonight, which is a real relief.

27:52Happy with the seer, chef.

27:54A little bit more.

27:55Brittany is lacking confidence, you know,

27:57having me double, triple, and quadruple check these proteins.

28:01That's taking me away from what I need to do.

28:03One chicken, two wellies, the first pickup.

28:05All right, ladies, I'm walking garnish on our first table.

28:08Walking chicken, walking wellies.

28:09Walking with the New York.

28:11I don't know what's going on with meat.

28:12I don't know why they would bring all that up.

28:17Red team, come here.

28:18Call out the order.

28:19What's going?

28:20One chicken, two wellies, one halibut.

28:23One halibut, one chicken, two wellington.

28:24That's what you sent up.

28:25It's only a four top, and I get six meat.

28:29How is that possible?

28:30I didn't listen to the first call.

28:32You didn't listen to the first call.

28:33Can you take the excess meat back?

28:35Yes, chef.

28:35Now, Britt, you're cooking proteins we don't need.

28:39Oh.

28:39Let's just take it back.

28:40Yes, chef.

28:41One halibut, one chicken, two wellington.

28:43Go, please.

28:44In spite of Hannah and Brittany cooking more proteins than were needed,

28:48Perfect preparation.

28:49Beautiful.

28:49Red diners are receiving and enjoying their entrees in a timely manner.

28:54There we go, you guys.

28:55There we go.

28:55While hungry blue diners are still waiting on their appetizers.

29:00Ready?

29:00Yes.

29:01Walking scallop and two lobster.

29:09Carbonara nicely cooked.

29:11Let's go.

29:11That's it.

29:12Finally.

29:12Service please, table 21.

29:13Let's go.

29:14Oh, my goodness.

29:16Fantastic.

29:17Blue team, keep it going, yes?

29:19Yes, chef.

29:19Finally, delivering their first table of appetizers has put wind in the blue team's sails.

29:26Nicely cooked, the scallops.

29:27Pick up, please.

29:28And with a wave of appetizers going out to satisfied diners,

29:32That's so good.

29:33Chef Ramsay turns his attention back to the red kitchen.

29:37On order.

29:38Entree, two halibut, one chicken, one wellington.

29:41Yes, chef.

29:42Meg, not a word from you.

29:43Yes, chef.

29:44Good.

29:44I want to hear it.

29:44Magali, are you four?

29:46Four and a half.

29:46Megan's a great partner to have.

29:50She's a strong cook, but I am here to prove myself, so I'm going to lead and really carry

29:56this station.

29:58How long, Halibut?

29:59Come on, Magali.

30:00Give me 20 seconds, chef.

30:03Walking well.

30:03Walking chicken.

30:04Walking chicken.

30:04Behind you, walking chicken.

30:06All right.

30:12Red team.

30:13Yes, chef.

30:13Come here.

30:14We're supposed to have nice glaze, right?

30:16Yes, chef.

30:17And now it's just all watery.

30:18Take a spoon of that dishwater and tell me.

30:21Salty.

30:21Oh, it's really salty.

30:22Salty.

30:22I can't hear you.

30:23Salty, chef.

30:24Get it back, ladies.

30:25Come on, let's go.

30:26Yes, chef.

30:27They didn't taste it.

30:29We have tasting spoons all over this kitchen, and it is so important to taste everything before

30:34you put it up in the pass.

30:35Just refire those.

30:36Hurry up.

30:37How long?

30:38Give me five.

30:38Five.

30:39Five.

30:40Okay, let's go.

30:40I need six.

30:41I need six.

30:42Five, six.

30:43What are we doing?

30:44Five, chef.

30:44Five.

30:45Five.

30:45I'll take six.

30:46I just want to know what we're doing.

30:48Six minutes.

30:49Sold in six minutes.

30:50Let's go.

30:50Yes, chef.

30:52I don't want to be on Chef Ramsay's list radar, so I'm looking at Magali and keeping an eye

30:57on her stuff.

30:58They're going to be over.

30:59They're going to be over.

31:00Megan's just trying to help, but I couldn't cook fish in my sleep.

31:04I think these are good.

31:05This will be fine.

31:07I'm trusting myself, and I'm happy with this dish right now.

31:1045 seconds, chef.

31:1145 seconds, chef.

31:12You can walk the meats, because we've got to slice those.

31:14Walk the protein.

31:18Right here.

31:24Red team.

31:25Yes, chef.

31:26Would you mind, please, Mr. Kind, come over?

31:29I just want to ask, is that our best?

31:33That's darker and dry, overcooked.

31:35He's getting pissed.

31:39Is that our best?

31:41Yes, chef.

31:42I want the table, again, properly done.

31:44Yes, chef.

31:45With Magali and Megan having a bit of a meltdown on the fish station.

31:48We're not breaking today, baby.

31:50We're not breaking today.

31:51The blue kitchen is finally ready to move on to their first entrees.

31:55On order, six covers, table one.

31:56Two, seven, two, Wellington.

31:57One strip, one chicken.

31:59Two, seven, two, Wellington.

32:00One strip, one chicken.

32:01Five out, chef.

32:01Let's go.

32:02Five out.

32:03I'm on the meat station tonight.

32:05And if you know, you know, this meat station at Hell's Kitchen is a monster.

32:09Four minutes, Lou.

32:10Fire.

32:11Fire.

32:12Tonight, I got to make sure I'm on it.

32:14I got Wellington garnish going up the window.

32:15Three minutes.

32:16Egypt, herd.

32:16Wellington garnish.

32:18Every temp, timings, communication, call-outs.

32:20I got to do what I have to do, and I got to cook my heart off.

32:23Lou, you ready?

32:24Two salmon.

32:25Yeah.

32:25Walking Wellington to the pass now.

32:27When you're giving Chef Ramsay something, I don't care who you are.

32:31You're stressing.

32:31Anthony, Wellington nicely cooked.

32:37Keep it going.

32:38Yes, sir.

32:40Señora, I have salmon for you.

32:43First bite, let's go.

32:46Wow.

32:47That flavor is so good.

32:48While the influencers enjoy Anthony's perfectly cooked proteins.

32:52Team blue team is killing it.

32:54The pressure is on Megali, who's making her third attempt with the halibut.

32:59Three and a half.

33:00Yeah?

33:00Two and a half.

33:00Three and a half.

33:01What?

33:01Three or two.

33:02Three or two.

33:03Two, two, two, two.

33:04Two and a half.

33:05Third, third.

33:06If you're on my station and you up to that third one, I'm cooking.

33:10You have that halibut, right?

33:12Yeah.

33:13Megan is supposed to be a strong cook.

33:16You got to make that call to kick somebody off and, like, take charge.

33:20Megali, that better not be undercooked when you walk it up.

33:23Yes, chef.

33:26Behind.

33:27Behind.

33:27It's over an hour and a half into dinner service.

33:43Behind.

33:43And the red team hopes Megali has finally nailed the halibut entree after three tries.

33:49Hey, all of you, come here.

33:51Come here, come here.

33:53I've got raw halibut in the middle.

33:55What's happened to our consistency?

33:59Ice cold, raw halibut, just.

34:03If this isn't dinner with a show, I don't know what is.

34:06What's happened?

34:08I honestly don't know where to go.

34:10Salty, dry, raw.

34:13What the is coming?

34:14In fact, there's no next.

34:15Oh, no.

34:17Get out.

34:19Get out.

34:21Hey, I'm red team.

34:22See if you can be consistent in coming up with two names, two individuals that you could

34:27do without.

34:28Get out.

34:33This is embarrassing.

34:35I should have backed Megali off, but she said she had it and I wanted to trust her.

34:40I should have just been that bitch and just back her off the station.

34:45Meat may have started it, but it sure has finished it.

34:47F*** me.

34:50While the red team heads to the dorms to deliberate.

34:53Nice, strong, properly cooked.

34:56We got this.

34:56Yes, chef.

34:57Yes.

34:57Yes, chef.

34:58The blue team is determined to.

35:00Finish strong, blue.

35:01It's finished strong.

35:02Let's go, guys.

35:02Two salmon, two lamb, two minutes to the pass, garnish, minute and a half.

35:06You hear the red team getting kicked out and it lights a bigger fire under the blue team.

35:12It lights a huge fire in our chest.

35:15I got 30 seconds in the pass, starting garnish.

35:17Beautiful.

35:17Finish strong.

35:18It feels good to know that that's not going to be us.

35:21We've already had our fair shares of down and we're going to finish strong.

35:28He's cooking is spot on tonight.

35:30I'm feeling lamb's beautiful.

35:31Temperature's spot on.

35:32Thank you, chef.

35:33Oh.

35:34Okay.

35:35Let's go.

35:36Good.

35:36Go, please, John.

35:39Mmm.

35:40Delicious.

35:41Go, go.

35:41Go, team blue.

35:42Go, team blue.

35:43Good job, bro.

35:45I haven't really been confident my whole career with my cooking just because I didn't go to

35:50school, so it feels great hearing those words of encouragement.

35:53I know my grandma's looking down, happy, smiling.

35:55Yep, that's my grandbaby.

35:57Egypt, spot on tonight.

35:59Anthony, temperature's spot on.

36:01Thank you, chef.

36:02Joe, spot on temperatures, yes?

36:04Thank you, chef.

36:04Spot on.

36:05Thank you, chef.

36:06This feels good.

36:07I'm proud of the guys.

36:09I'm proud of the way they performed.

36:11I'm proud of the way that we all came together and got service done.

36:15That's how you do it.

36:16Good job.

36:17Good job, guys.

36:18Thank you, chef.

36:18All right?

36:18This competition is, this is the hardest thing I've ever done in my life.

36:21I didn't think that this was going to be this hard.

36:23I really didn't.

36:25But everyone from the blue team is going to be here tomorrow.

36:28It feels good.

36:28We survived another day.

36:30Much, much better.

36:31Everything just absolutely spot on.

36:33There's all those meats going up that threw us off right from the get.

36:43You know, I dropped the extra steak, and Hannah, we dropped an extra chicken because we couldn't

36:47hear on that first call.

36:48I put up an extra chicken.

36:50That's really all I did.

36:52Most three fryers, the backups happen from fish.

36:57All right, so one from fish, one from meat.

37:00Is that what we're all thinking?

37:03Makes sense.

37:04I was leading meat station.

37:05I'll take responsibility.

37:07I felt really good on the meat station.

37:08Just didn't trust my instincts, and I got us a little bit ****ed.

37:13But definitely wasn't my fault to be thrown out of service.

37:17These ****ed socks.

37:19I mean, obviously, neither one of us wants to go up.

37:23So we'll vote.

37:26Megan, you were very quiet tonight.

37:28Very quiet.

37:29There was only one voice coming from that station.

37:30You know, Bengali, you were at least...

37:33I was ****ing trying to communicate.

37:36My vote's Megan.

37:40Megan, you're the stronger cook.

37:41You should have taken ownership of that station once things started coming back.

37:44Yeah, as a stronger cook, I should have known better.

37:46Like, are you guys hearing yourselves?

37:48Because I didn't talk, but I'm the better chef, you're going to ****ing put me up?

37:52Are you insane?

37:54Okay.

38:00I am the stronger chef.

38:02Everybody ****ing knows it.

38:03Everybody says it.

38:06And I didn't cook any of those halibuts.

38:10I'm not going enough for somebody else's ****ing mistake.

38:14It was really ****ing hard to hear you.

38:16Yeah.

38:16You got to ****ing speak up.

38:17The fact that you guys repeated twice makes me feel like, okay, but okay.

38:21I want to talk about it again.

38:24I'm not going up.

38:25I didn't send those fish up.

38:27I did get quiet, but I'm the stronger chef.

38:29Well, that was interesting.

38:53It was a tale of two different kitchens.

38:58One team decided to bounce back from their mistakes.

39:02The other team decided to unravel.

39:08Whits.

39:10Red team's first nominee and why?

39:12First nominee is Brittany.

39:14Inconsistencies on meat station.

39:16Red team's second nominee and why?

39:18Second nominee is Megan on fish.

39:25Megan on fish.

39:27Megan is the stronger cook.

39:28She lost her voice tonight.

39:30Megan just was silent.

39:33Megan, Brittany, step forward.

39:38Megan, ten seconds.

39:39Why should you stay in Hell's Kitchen?

39:41Chef, I should have been more communicative with my team.

39:44I did get quiet.

39:45I'll bounce back.

39:46I will speak more.

39:48You'll hear me.

39:49I'm not done here yet.

39:50Brittany, ten seconds.

39:51I had a mistake there at the beginning.

39:54That was just miscommunication on my part

39:55and on our team's part as a whole.

39:57I didn't trust my instinct, chef,

39:58and it won't happen again.

40:00I don't just deserve to be here.

40:01I've earned my right to be here,

40:03and I'll continue to prove that to you, chef.

40:06Megan, Brittany,

40:07my decision is...

40:09Brittany and Megan.

40:25Back in line, both of you.

40:27Thank you, chef.

40:32Magali, step forward.

40:33This is your third subpar performance.

40:47And tonight, you were a disaster.

40:51Give me your jacket.

40:52Your time is done in Hell's Kitchen.

40:59Tonight, I fell short on fish again.

41:07It sucks because I still had a lot to prove,

41:10but I'm just going to use that to fuel my fire.

41:13This has been one of the best experiences of my life.

41:15I feel like I found myself here,

41:18and I'm so grateful for that.

41:21Reggie, it's been a day of really bad decisions.

41:23You failed in the challenge.

41:26You failed in service.

41:28And you failed in the wrong nominations.

41:33Ladies, get a grip.

41:35Now, get out of here.

41:38I've been underestimated by my team,

41:41and tonight proved that I deserve to be here.

41:44I'm so excited

41:46that Chef Ramsay backed me tonight,

41:49and I won't let him down.

41:51This is definitely the tightest.

41:52The blue team has been.

41:55We're learning every single day from each other.

41:57So, one team, one dream.

41:59I'm still here, bitches.

42:01Y'all made the wrong decision tonight.

42:02Chef Ramsay is going to hear my voice

42:04from the blue kitchen from now on.

42:08Tonight was anything but a home run for the red team.

42:11And for Magali, it's three strikes, and you're out.

42:18Next time, on Hell's Kitchen.

42:22This must be like a chicken.

42:25Hell.

42:26It's three, you under the bus.

42:27Bus.

42:28Have no fury.

42:30Take it and go with this.

42:32Just run.

42:33Like a head chef.

42:34Run everybody over.

42:36I'm pissed.

42:37Scorn.

42:38I'd be terrified.

42:39How?

42:40How's it possible?

42:41Taste your food.

42:42F*** me.

42:44Will you help me?

42:45Damn it, damn it, damn it.

42:46Who will survive the night?

42:48Lulu!

42:49F*** my life.

42:50I think it's healthiest for me.

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