Hell's Kitchen (US) Season 23 Episode 5

Reality Realm US

Hell's Kitchen (US) Season 23 Episode 5   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

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

00:03Lulu.

00:04Yes, Chef.

00:05Please, join the booting.

00:06After Chef Ramsay had evened up the teams.

00:09I think that Chef Ramsay's putting a challenge in front of me, and I'm up for it.

00:14The head chefs were put to the test in a pickling challenge.

00:18Yes!

00:19Feeling good, Michael?

00:20I'm going to add a little bit of potato to give it some body.

00:23Michael struggled to pair pickled blueberries with prawns.

00:26Why'd you leave the shells on?

00:28While Amanda left the most important part of her dish in the kitchen.

00:33Where's the pickled spouts?

00:35I forgot them on my station, Chef.

00:36What?

00:37Yes, Chef.

00:37Whoa, whoa, whoa, whoa.

00:38You know, this can't be worthy of a point.

00:40Which cost the red team the victory.

00:42Brandon on the blue team.

00:43That's far and away the best dish today.

00:45Thank you, Chef.

00:48At dinner service.

00:51And Marie's appetizers.

00:52Oh, my God, I put peas in the risotto.

00:54Chef, I got to take back that first table.

00:56I messed up the risotto.

00:57And Magali's potatoes.

00:58How did that taste?

00:59Lamb.

01:01What are you doing?

01:02Had Chef Ramsay seen red.

01:04Get out!

01:06Walk to the window.

01:07But things weren't much better in the blue.

01:10me.

01:11After Egypt's subpar carbonara.

01:13Hurry up.

01:14What is that?

01:14Hurled.

01:15Michael's raw scallops.

01:17raw scallops.

01:18And Joe's undercooked lamb.

01:21Yeah, raw in the middle.

01:23A frustrated Chef Ramsay had seen enough.

01:25Get out!

01:26More service in my life.

01:27At elimination, the red team nominated.

01:29Magali.

01:30And.

01:30Anne-Marie.

01:31While the blue team nominated.

01:33Michael.

01:34And.

01:34Egypt.

01:35Egypt.

01:36There's a vendetta against you.

01:38In the end, Chef Ramsay sent.

01:41Michael.

01:42Packing.

01:43Ending his chance of becoming head chef at Hell's Kitchen Foxwoods Resort Casino.

01:48And now, the continuation of Hell's Kitchen.

01:56I'm not asking you to bounce back.

01:58I'm demanding it.

02:00Get out of here.

02:01Yes, Chef.

02:02Yes, Chef.

02:03This is my second time up for elimination.

02:05I haven't been really feeling it for my team.

02:07Even if I have a perfect service, I may have looked sideways too hard or said something too loud.

02:15There's always going to be a reason.

02:16You know, this is everything for me.

02:25I'm not here to lose.

02:26I'm not here to make friends.

02:27I'm here to win and be his chef.

02:29So I can change my family's life.

02:33Never the type of person that gets opportunities like this.

02:36You know, we were poor.

02:38We live in the street.

02:39We live in shelters.

02:39We didn't meet sometimes.

02:42Taking this competition will ensure that my kids never have.

02:46To experience a day where they can't eat or have a roof over their head.

02:51That's why I feel bad even putting y'all up there.

02:54I feel like there is a misunderstanding with Egypt just because he's so passionate.

02:59Sometimes misunderstandings turn into miscommunication and miscommunications turns into people disliking each other.

03:06So it sucks seeing that.

03:09What do I need to do to make our team mess together?

03:12You've got to play this game.

03:13You've got to make friends.

03:14Because you've got a target on your back.

03:15That's why you're going up every f***ing elimination.

03:17Because one f***ing up, you're going up.

03:19You're just an easy target now.

03:20So, like, you have to be almost perfect.

03:22No, you're absolutely right.

03:35Line up.

03:36Rise and shine.

03:37Let's go.

03:38Good morning.

03:40Morning, chef.

03:41We all know that the culinary industry is constantly evolving from cuisines to techniques to the way we take our orders.

03:51James and Michelle, please recognize that.

03:54Oh, that's cool.

03:55Original POS system.

03:57The earliest point-of-sale system goes back to the early 1800s.

04:02I'm an absolute history nerd.

04:03I think my fiancée, you know, she just kind of rolls her eyes.

04:061920s.

04:07Hand-cranked adding machine.

04:09So, I'm excited to see this.

04:11Nowadays, a large number of restaurants use tablets.

04:15QR codes.

04:17I mean, recognize this?

04:19Yes, chef.

04:21But my preference is still this.

04:25Yes, chef.

04:26But let's face it.

04:28As chefs, it's not about how the order comes in.

04:30It's about how the food comes out.

04:33Yes, chef.

04:33So, today, you're going to be putting a spin on a classic.

04:37That has definitely evolved over the years.

04:42Burgers.

04:42Yes.

04:44You don't get this big from eating salads.

04:46You get this big from eating burgers and red meat.

04:49I love it.

04:50I am so pumped right now.

04:51Let's go.

04:52Now, today, you're going to be going head-to-head, cooking seven amazing proteins displayed on

04:59those ticket wheels behind you.

05:01Dry-aged beef, lamb, pork, chicken, venison, short rib, and a bison burger.

05:08Blue team, since you only have six of you, I'd like one of you to step up and make a second

05:15burger.

05:16Wow.

05:17Carl's going twice.

05:19Yes, chef.

05:19Now, both teams, take a moment and decide who's cooking which protein.

05:25Do it now.

05:26I want venison.

05:26I want dried-aged beef.

05:27I'll do lamb.

05:28I'll do chicken.

05:29Venison.

05:30You're taking my age.

05:31And?

05:32Uh, what's that love?

05:33Lamb.

05:34A couple years after I graduated culinary school, I had a friend who opened a burger restaurant,

05:37and we did everything from beef, bison, lamb, elk, venison, camel, alligator, literally

05:42every single thing you could imagine.

05:44So, and I'm just going to get after it and kick some ass.

05:47Now, each of these tickets has a different ingredient written on it.

05:50When I say go, I'm going to throw this ice bucket of tickets onto the floor.

05:55You'll have 90 seconds to grab one ticket at a time.

05:58Once you find an ingredient that you like, you place it on your ticket wheel or your burger.

06:03Right, we ready?

06:04Yes, chef.

06:05On the count of three, grab those tickets.

06:08One, two, three, go.

06:14It's raining tickets.

06:15All I can think about is this is just like being five years old and being in a pinata.

06:22Zucchini, romaine lettuce, green yogurt, eggs.

06:25I have to scatter the floor to get the ingredients I want.

06:29I am a feral raccoon, and I buy it.

06:3260 seconds remaining.

06:36My game plan right now is a homage to bun me sandwiches.

06:39The pork gods are looking after me right now because I needed a fat, and bacon is perfect.

06:4520 seconds to go.

06:46Ma'am, are you okay?

06:50Five, four, three, two, one, and stop.

06:57Well done.

06:58Okay, now, behind in both kitchens are the most amazing Hexlet hybrid double burner griddles.

07:05They will give you the perfect sear for your burgers.

07:09Okay, your 35 minutes start now.

07:12Good luck, guys.

07:13Come on.

07:13The chefs will now have 35 minutes to assemble their burgers using all the ingredients they selected.

07:20Everybody feeling good?

07:21Yes.

07:22Guys, keep moving.

07:23This challenge is quick.

07:2435 minutes, not a lot of time.

07:25Cooking the bison burger will be Brandon in the blue kitchen and Anne-Marie in the red.

07:30Ooh, nice.

07:31In the battle of the chicken, it's Megan facing off against Lulu.

07:35Let's do it.

07:36Come on, guys.

07:37Let's win this.

07:38Win this.

07:38The short rib burgers are being prepared by Joe.

07:42How about you?

07:42What do you got going on?

07:43I'm going to do some kind of relish.

07:45I'm thinking bacon jam.

07:47And Hannah.

07:47I'm just going to mix a little bit of brown sugar and mustard into my short rib.

07:52Going head to head on the venison is Egypt in the blue kitchen.

07:55I want to do thyme bacon cooked down, rendered, and then do a brown butter with the bacon fat as well.

08:01Versus Magali in the red kitchen.

08:03I have venison.

08:04I go hunting a lot, so this is something I'm really proud to love.

08:07Yeah, it's her love, and this is something, this is for my husband, so.

08:10It's kind of badass.

08:10Yeah.

08:11I'm doing a bun mi, something I made my grandma at home a lot.

08:15Anthony is making the pork burger and will do battle with Amanda.

08:19I'm going Mexican with it, Chef.

08:20I'm going to use the tomatillos to make a sauce with it.

08:23And for his team, Kyle will be cooking two burgers, a lamb burger against Wint.

08:28I'm thinking I'm doing a Kalamata jam.

08:30And a dry-aged beef burger against Brittany.

08:33You getting any closer to a concept here?

08:35Yes, Chef, I'm going to do a tomato chutney on the dry-aged.

08:38I'm also going to do a fried green tomato on the lamb.

08:40Kyle, thank you for volunteering, man.

08:41Yes, ma'am.

08:42You got this.

08:43I'm feeling really confident, but 35 minutes is a short period to cook two burgers.

08:4820 minutes to go.

08:50Did you add fat inside of that?

08:52I brought bacon, Chef.

08:53There's bacon in the patty.

08:54It's delicious, but it's terrible for your cholesterol, so don't tell your doctor.

08:58Kyle, you got it?

08:58Got it.

08:59Failure's not an option today, guys.

09:00We got to f***ing kill it.

09:02Get him, Kyle.

09:02Kyle's got a lot to do, and everybody's only focusing on one thing.

09:06Kyle's got double the workload of everybody else.

09:08Everybody say the f*** out of Kyle's way.

09:10Out of f***ing Kyle's way, yes.

09:12Kyle gets what he wants.

09:14I need a billion dollars, please.

09:15Woo, boy.

09:16Last 10 minutes, Red Team.

09:18Let's go.

09:19Love you, burger.

09:20We got this.

09:21Megan, what are you working on?

09:23So I am doing the chicken burger.

09:25That's going to be the hardest one.

09:26Absolutely not, Chef.

09:27I'm pretty familiar with this.

09:28Where I come from, my pop-ups, the restaurants that I've worked in, we make some awesome burgers.

09:33Well, tell me what you're doing with that.

09:34We got rosemary, garlic, thyme, all the things that go into chicken go into the burger.

09:37Okay.

09:37This chicken burger is going to blow their minds.

09:39Like, it's going to be juicy.

09:41It's going to have all the right flavors.

09:43This is going to be perfect.

09:44Two minutes to go.

09:46Yeah, baby.

09:47Last two minutes, guys.

09:49Behind, behind, behind, behind.

09:50Kyle, watch your eggs.

09:51Yeah, watch my eggs, please, please, please, please.

09:53Any extra hands should be helping Kyle right now.

09:56Kyle, we need you.

09:56Kyle hit off more than he could chew.

09:59But this is still a team challenge, so let's all get across that finish line.

10:03Buns are down for you, Kyle.

10:04Right, we're down for the last 60 seconds, ladies.

10:06Finish strong.

10:07Triple check that you have everything on there.

10:09No, I don't.

10:11Good?

10:12You good?

10:12Yeah, I just forgot.

10:13Okay.

10:14Well, let's go.

10:1530 seconds to go.

10:16Kyle, I have one egg here.

10:17What do you want it?

10:18I need it on the lamb, Chef.

10:20Where's the lamb?

10:21No, no, no, no, no.

10:21Where's the lamb?

10:22I'm just losing it.

10:2435 minutes goes really quick.

10:26Kyle, I'm walking tomatoes to you right now.

10:2810, 9, 8, 7, 6, 5, 4, 3, 2, 1, and serve.

10:40Some very, very good-looking burgers.

10:45Oh, I forgot the best thing.

10:50Damn it.

10:50Today, we've got a very good burger.

10:52Five.

10:55You're going to get it plated.

10:56You're going to get it plated.

10:57Three.

10:57Two.

10:59One.

11:00And serve.

11:02Although Kyle did manage to get his two burgers done in time.

11:06Some very, very good-looking burgers.

11:09It wasn't without issue.

11:11Oh, I forgot the best thing.

11:13Damn it today. We've got a very very special guest judge

11:22Please welcome the chef and owner of the legendary hamburger America George moats

11:31Good to see you sir the king of burgers is going to eat and taste food from these hands

11:44I'm freaking stoked filmmaker background you have a course in the university to teach the perfect burger

11:50I've done it before I've taught a few classes on hamburgers excellent. Let's begin with the venison burger. Let's go

11:57Egypt's burger looks like him strong and masculine, and I know he's a great chef, but I am so confident in my burger right now

12:08Let's start off with my garlic first, please describe burger to chef. Thank you

12:11I treated the venison with soy sauce eggs Dijon mustard and chorizo to get that fat I go hunting a lot so I cook with this meat a lot

12:19Mm-hmm

12:21Mm-hmm

12:24That's surprising if not what I was back from best burger. That's you. That's great

12:28I'm Egypt. Please describe your burger to chef. Oh, so today

12:31I have a venison burger based it in three types of fat bacon fat beef fat and a little bit of butter

12:37Fresh smoked bacon and a spicy apple compote right on top

12:43Well, that's a tough call hmm

12:45Mmm

12:48I'd have to say

12:50Point to both for sure point to both for sure amazing. Well, thank you. Thank you delicious. Well done

12:55The meat gods are smiling down on me today. Nice job. Now with my team and get their together and get their burgers in a row

13:03We could win. I really want a taste of award up next the battle of the bison burger, please. Let's go

13:10I'm expecting and Marie to bring the heat. We're both from Denver beer and cheeseburgers are powered native foods

13:18I think this is going to be a pretty savage

13:20Competition right as I'm really let's start with you, please

13:23We have a bison burger with 20% beef fat in there to get some nice fat from the lean meat of the bison smashed avocado

13:29With some pancetta. That's the pancetta the chip

13:33Please George dig in

13:35This is bison yes, you can't tell because it's actually got a lot of fat in there thoughts on the seasoning George

13:41Mm-hmm the crispy pancetta

13:44Salty yeah, I'd say too salt hoping to beat and Marie's bison burger is

13:49Brandon's burger with the sauce is a roasted anaheim mayo. Oh, that's more spicy there. Nice. Oh, yeah

13:57Tricky protein math with a bus. That's a very trigger protein because it there's really no fat in it

14:00No, no, I'd have to say point to brandon for sure because that is defense a fantastic work. All right, brandon well done

14:06Congrats. I am stoked. I knew it was good

14:10But you know having him say that it was good that you know, that's pretty cool with the blue team taking the early lead over the red team

14:17Lulu is aiming to impress with her chicken burger. I added just a little panko

14:23Uh to bind it all together and then on top of it. You have a picol tomatillos. I'm from mexico

14:29So I saw the tomatillos had to grab it

14:31Texture's a little cool tough

14:34Megan's hoping her chicken burger with I made an arugula pesto because it can tend to dry out will tie it up for the red team

14:42Chicken burger really tricky. That's very difficult. Oh, it's not dried out. Not too bad. It's like a chicken sandwich

14:49I'd say just based on the way the burger itself is cooked. I'd have to say back at this point. Thank you chef

14:54I'm so pumped the hamburger. God loves my chicken burger. That is awesome. Good job

15:00With the score tied britney is hoping to give the red team their first lead with her dry-aged beef burger topped with prosciutto wrapped tomato

15:09I also have pickled shiitakes very hard to handle you're supposed to smash it to get that juice, you know

15:14I love the way that you're telling george how to eat a burger

15:18No way a burger that comes with instructions

15:20It's a little dry

15:22Yeah, well

15:24Right uh kyle

15:26Uh chef this is a dry-aged bacon burger okay

15:28There's bacon in the burger. Um, I also had roma tomato chef. That was a chutney that is still on my station

15:34Oh

15:36Man, you forgot the chutney

15:39Dan

15:41A little bit of one note

15:44Does it go to britney in the red team or kyle in the blue team please?

15:49Unfortunately, I say no points that points to either better one of them. Yeah, which is chef

15:55I forgot the beautiful tomato chutney. You know a game-changer to the dish had I put it on there. I probably would have got a point

16:01Sorry guys

16:03Up next is anthony's vietnamese-inspired banh mi pork burger

16:08That is full of flavor which is facing off against amanda's chorizo pork smash burger with tomatillo salsa

16:14How's the cook it's okay? It's a little

16:16Dry

16:17It does look a little dry

16:19Chef the point to anthony or to amanda i'm gonna say absolutely anthony

16:26Next up is joe who is hoping to maintain the lead with his short rib burger featuring his secret recipe relish

16:34What's the funky flavor in there? What is that that must be that must be your relish?

16:38What's in your relish? I can't tell you i'd have to kill you

16:44That's great the burger's a little bit overcooked that's it's a little tough there

16:48It's now time for hannah who is trying to get on the scoreboard with her short rib cheddar cheese burger

16:54Mmm, that is cooked well, but that's fantastic. That's good. I like that point goes to hannah or joe. I'm gonna say definitely hannah

17:01Thank you. Congratulations. Oh boy. We are tight. We have one left to come down to the lamb burger. Let's go

17:11You know, I didn't get the point on the dry-aged burger which sucks

17:15I don't want to fail the team, so I hope that my next burger will be

17:18Better than the first wit please and describe your burger

17:21So I went a little mediterranean with this lamb burger. I mean you have a hummus on the bottom a kalamata

17:26Jam and I have a tzatziki on top. That's good. I mean it's the right size right flavor, but it's pretty intense

17:34Carl, please

17:35Describe your lamb burger to chef. I made a lamb burger. There's green tomato egg prosciutto and dried figs

17:41Oh

17:43Wow

17:47Paddy cook well tasty. There's a lot going on there

17:51Please step back in line. Thank you

17:55The final points, um does it go to wit or kyle? That's a tough call tough one

18:04I would say goes to

18:06Whip

18:09Congratulations the winning team is the red team well done of course. I'm getting the point it was expected

18:14You know because I am confident in what I put out, but I'm going to continue to prove that I'm a strong competitor here

18:19All right, kyle keep your head up. Yes, kyle

18:23You couldn't get one all of you. Please give it up for george most come on

18:29Thank you

18:31Ladies well done

18:33Today all of you are going

18:36Bowling

18:39But not just any bowling you'll delight in all the glitz glam and gutter balls at foxwood's exclusive high rollers luxury lanes

18:48It's exceptional

18:50That you guys bowl right

18:52One more thing i've left a surprise for all of you in the dorms that just may bowl you over

19:00It's good. It's big enjoy it

19:03Blue team brandon you've got the punishment pass so please pay attention

19:09Whilst the red team are living the high life you guys are in for a tough tough day

19:15Because all of you will be rolling patties for sliders a lot of them as a special appetizer will add to the menu tonight

19:22Ahead of service that means you need to break down 100 pounds of beef

19:26Then grind that meat manually we have another loss under our belt

19:31I am so over punishments. I'm the only person here that haven't gotten a reward it sucks

19:38Brandon are you going to be a high roller with the red team

19:41All right low rolling slider with the blue team. I love bowling chef

19:48I'm gonna stay with my team

19:50Okay, right ladies enjoy especially that present back in the dorms head in there quick off you go. Good luck. Thank you chef

19:58Right team just one

20:00We are going bowling i'm excited to get out of hell's kitchen i'm going bowl

20:06Oh

20:08So close get so far away all right ladies do we got

20:18Oh my god

20:22This is what we wanted you guys wait should we eat you

20:25We have the hex lot set

20:34I'm so excited. I don't have any room for this in my kitchen

20:38I don't either make room

20:39Yeah, I'm making room. I'm gonna start like looking up walk recipe. This is oh my god

20:43I'm like a little bitch again

20:52I care a lot. I want to give my best at all times and I didn't today

20:57So I think that's what really pisses me off the most. It's all good. You took a chance

21:04I'll give you a pot you want a pot? No, you know, I want to win for my team, you know

21:08We needed that point to tie and it's really hard to let chef ramsey down, you know, especially if you care, you know

21:18This is all I care about I wouldn't be here if I didn't

21:22We will be hand grinding a couple hundred pounds of meat we got a blend of brisket chuck and short ribs

21:43You know, it sucks that we are in a punishment right now

21:48I'm gonna keep pushing forward. I'm gonna keep my head up, but it's not where I want to be

21:51Well police we get a lot of bonding time with each other who wants the hand grand brisket

22:01This is nuts you still gotta make the parties I know turns out I don't know how to make a burger

22:10This is embarrassing I don't feel like anybody on the blue team is taking this seriously

22:14I wish you were making slider buns I could do that all day long

22:17I didn't come here to lose and right now. I'm on a losing team

22:20And we do keep losing over and over and over again

22:23So you guys think Rihanna's gonna come in tonight?

22:25Why you say Rihanna?

22:26Because Rihanna is my favorite. I mean Beyonce can come in too. Hey girl

22:30Nobody talks about game plans. Nobody talks about strategies. Nobody talks about amping kitchens up. This is a game to them, man

22:37I'm just over it

22:38All right, just get the burgers, man. Yes, chef

22:41While egypt's spirits are firmly in the gutter

22:45The red team is striking up a good time at connecticut's most luxurious lanes

22:50All right

22:52Wow

22:54Oh

22:56This is a bowling alley

22:58Okay

23:00This is what the sweet life feels like

23:03It's so fancy. It's luxurious. I have never seen a bowling alley with chandeliers in my life

23:10Get them all ladies. Oh, we are living the high life

23:13All right, let's go

23:15Hey

23:18Bowling alleys have a special place in my heart because I was on the bowling team in high school

23:23There was no girls bowling team in the history of our school

23:25And so actually all the athletes were recruited and I was a varsity bowler in ninth grade, baby

23:32So the only varsity letter I have is bowling

23:35Well, anyways, my first ever pastry chef job was at a bowling alley

23:39Oh

23:41That's how I got my hand in pastry. I mean what hasn't britney done chef

23:46business owner

23:48Varsity bowler worked for a bowling alley as a chef that list goes on and on what hasn't she done

23:54Go red team

23:56Way to go

23:56Way to win it

23:58Cheers to the boys who are back home doing the meat for us

24:01Go back for the boys and lulu

24:11You all right?

24:11Just over losing

24:15It's a lot harder than it looks

24:17It just sucks max. I feel like half the people here think too gay, man

24:21Half of these people here don't have kids at home either

24:27So it would be amazing if I could hear my daughter's voice right now

24:30You miss my baby girl so much, man

24:33Yeah, I get it

24:34I

24:37Know I was gonna miss my family

24:39That's a lot of pressure

24:41At least at home if I have a hard day. I have my wife. I have my kids

24:46I don't have anyone here

24:50It's all right, bro. We're good

24:53I was thinking about going home. I'm not gonna lie. Just want to hug my kids badly. I know man

24:58This is a thousand thoughts racing through my head and I'm trying to block them out

25:06Do I persevere or do I go home and

25:10Get hugged by my kids man. I fought so hard to be here. I never thought I would ever be here

25:15Be very easy to say this and go home, but just keep fighting man. Just keep pushing. That's it

25:21Keep pushing

25:23Just keep trucking so we could do man

25:28It's 30 minutes before dinner service get out of your head all right

25:35I'm here

25:36Okay, and the women have returned from their bowling reward feeling good. Yes chef and are prepping for tonight's dinner service

25:44We're not gonna have a repeat of last night's service tonight. Yeah, absolutely

25:48Hey, I want you all to know something goes down. I got your back today. That's what we're here for guys to work together

25:54ladies welcome back line up, please

25:56Please line up please quickly

26:02Chefs, let's be honest last night service did not go as planned

26:07I made it clear last night what champions do

26:10I'm not asking to bounce back

26:13I'm demanding it. What did they do

26:17Right, what are you gonna do tonight?

26:19What's that? Good. Hey chef? Egypt

26:22Uh, before we start, please, um, I want to say it's been an honor working here, um getting this experience

26:28But i'm actually buying out of the competition

26:30Chef Ramsay is minutes away from opening up hell's kitchen

26:42Hey chef, Egypt, but dinner service is the last thing on egypt's mind. I want to say it's been an honor working here

26:48Um getting this experience. It's what i'm actually buying out of the competition

26:52I really miss my daughter. It is my son

26:58Let me get through this and we'll spend five minutes together

27:00Yes, chef. I know that egypt is going through it emotionally

27:05He misses his kids and I totally understand that I miss my fiance every five minutes. I think about her

27:10But on top of it, he's not really jiving with the blue team at all get on your stations. We're opening 10 minutes, uh, egypt story with me

27:17Let's go

27:22Right, uh, young man, um, you've got every right to feel down

27:27You have every right to feel down

27:30I recently just had a newborn and it absolutely kills me that i'm not going to see them for the next two months

27:37And it's painful

27:41And I don't know why the blue team are picking on you. I have no idea why they want you out

27:46I see something in you that they don't

27:49Okay, and you may have been up for elimination. There's a reason why I haven't sent you home. Do you know why?

27:56Because you deserve to be here

27:58I don't want to leave chef. No, I'm listen. Look at me. I don't want you to leave either

28:04You know that

28:06I heard chef. You've got a lot of drive

28:11So you focus focus on you and focus on your family

28:15Understood. Yes, sir. Can you bounce back? Absolutely. So I still believe in you. So believe in yourself, okay?

28:22Yes, chef. Come on

28:25Come on. Okay, get this together. Yes, okay?

28:29I've been in your shoes before I've been on my ass

28:32Okay, don't you dare throw that towel in no sure. Okay, I'm here chef. Let's go

28:37Yes, sir get in there and you tell them that you are not quitting. Yes, chef. Let's go

28:43Sorry about that guys. I'm back. I'm in it. I'm here for service. Hey, we got you. We got you. Thank you. Thank you

28:49Chef Ramsay's words were able to re-light that fire in my chest

28:55He just reminded me that I'm fighting to change my family's life

29:00I owe it to chef Ramsay to show him that I am the best of the best here

29:05Yo, we got this. We got this. We got this. We got this

29:09Mourinho, I'm in Hell's Kitchen place. Let's go

29:23It's another packed night at Hell's Kitchen

29:25Happy birthday, chef. Thank you. And while diners are already ordering their Hell's Kitchen favorites

29:32Can I have the scallops? I'll have the beef lungs in, please

29:35Tonight's menu will also be featuring a slider appetizer. Come on. We got this. We dream team. We got it. We got it

29:43Here we go guys. Bounce back. Let's go. I don't want to focus two risotto two slider. Yes. Yes, chef

29:48I got two risos. That's two lobsters. Two lobsters. Two sliders going down. Two sliders tonight's the first night

29:53I'm working garnish and I'm just trying to figure out what goes with what what else goes in this

29:59Then on top of that we have sliders on as a special

30:01I know how to cook a slider but being thrown on a new station and not being familiar with it

30:06I already know it's going to be a pain in the ass

30:09Did you guys already flip your sliders?

30:12Garnish station is all about communication. He needs to be the one taking command of the kitchen. Joe, you're ready?

30:19Joe, you're good?

30:20I took that was wrong or the night is going to be a disaster

30:25Joe, how long you have on the sliders?

30:28One minute out. One minute out heard. I just need Lulu to shut up right now and just let me concentrate on getting these sliders out

30:36Go on Joe. It's a slider. You've done this in your sleep

30:40Over here. That's it. Thank you. Put it down Joe. Go. You're too busy. Yeah, all right, all right

30:49It's not all right. It's ice cold

30:54Blue team. Blue team. Come here. 10 seconds. Come here

30:58It's ice cold. Okay, we got standards. Get them back on. They need one more minute. It's not a race, okay?

31:04He's right. I feel like I'm running a race, but I'm not like that athletic. You're a good cook. Compose yourself. Thank you, Joe

31:11One more minute. Let's go. I just need to you know get back into my element and just you know get this done

31:17Joe sliders. Let's go

31:19slide it right now

31:27Service, please

31:29With Joe's sliders making a good impression on diners

31:34It's really good

31:35Over in the red kitchen

31:37On order six covers table 21 two sliders two scallops one carbonara one flatbread

31:42Let's go seven minutes on sliders seven seven

31:46I'm on fish tonight with hannah. I'm taking lead the scallops are very you know time-sensitive cook, but I'm not worried

31:53I'm gonna get the pancetta going hop on the carbonara after tonight

31:58I'm on apps and we need people to start getting vocal if they're leading their station

32:02You got six out on the two sliders one carbonara two scallops and one flatbread

32:07Tonight Whitney's a little on the quiet side. I don't expect that kind of behavior out of an executive chef

32:13Wait, yes, that's the six apps right are they where we're still six minutes, but look at look at me

32:19Come here you two come here

32:24What's going on? Help me understand you're dropping the scallops. She's not even ready. Help me out talk to me so I can help you

32:31I dropped them too early. Yeah, but way too early. Are we calling back? Are we disengaged? No, sir. No, do you want to go home?

32:37You want to go home?

32:39I

32:41I

32:43I

32:45I

32:47I

32:49I

32:51I

32:53I

32:55I

32:57I

32:59I

33:01I

33:03I

33:05I

33:07I

33:09I

33:11I

33:13I

33:15I

33:17I

33:19I

33:21I

33:23I

33:25I

33:27I

33:29I

33:31I'm frustrated

33:33I'm angry

33:35And that's why

33:37That's why I'm emotional because I'm pissed

33:39I'm pissed

33:41One mistake can drag the whole line down

33:43It doesn't feel good

33:45Two scallops, two sliders, one carbonara, one flatbread

33:47We're going in four minutes

33:48Four minutes, sir

33:49Wait

33:50Yeah, four minutes, yeah

33:52Four minutes

33:53Heard

33:54Not yet, not yet

33:55Wig is f***ing us up right now

33:57Let's go, speak up

34:00So two and a half of the flatbread, the two sliders, carbonara, scallops

34:04Wig

34:05Wig

34:06Wig

34:07Two and a half of it

34:09Let's not continue this same pattern throughout the rest of the f***ing service

34:12I really hope she can get it together

34:14Walking scallops

34:15Walking scallops

34:16Heard

34:17Scallops, chef

34:18Walking sliders, grit

34:19Walking sliders, hurt

34:20Two sliders, chef

34:21Yeah, that's it

34:22In the window, grit

34:23Carbonara

34:24Walking carbonara

34:25Walking carbonara

34:29Go, go

34:31Now that Witt and Megan are finally in sync

34:34Yes, chef

34:35Four minutes

34:36Let's go, ladies

34:37We're finishing this dinner service today

34:38Yes, we are

34:39Appetizers are now making their way out to hungry diners from both kitchens

34:44Two sliders, one riso, one scallop

34:46Two minutes out

34:47Lapsatel's ready when you want it

34:48Dropping scallops now

34:50The name of the game is all about getting that food out in a timely manner

34:53As of right now, blue team is rolling

34:56Scallops coming out 30 seconds

34:58I feel like myself again

35:00I feel strong

35:01I feel confident

35:02And so I owe it to chef Ramsay to show him his words aren't going to be wasted on me

35:08Sliders walking up to the path

35:10And show him that I'm ready to be his next head chef

35:13Scallops up times two

35:14Nicely cooked the scallops

35:17Send it, let's go

35:18As Egypt has regained his confidence

35:20A couple of the diners are enjoying more than just the food

35:24Chef also prepared something a little special for you

35:28I love you more than words could ever explain

35:37And I want to spend the rest of my life with you

35:39Will you marry me?

35:40Will you marry me?

35:47And while romance continues in the dining room

35:50I'm shaking

35:51The red team is ready to move on to entrees

35:54On order four colors, two strip, two salmon

35:56Yes, chef

35:57Yes, chef

35:58All right, four out, two chip, two salmon

36:00All right, four out, two salmon, two strip

36:02I'm gonna get more steak out for the room temp

36:06That's perfect

36:07We are a solid team on this station

36:10It's good

36:11Sorry, girl

36:12No, you're good

36:13I'm just trying to get this duck sauce on

36:14Magali and I are like two peas in a pod

36:16We really get along

36:17We communicate well

36:18And we were both in the bottom two

36:20At last elimination

36:22We got this, Anne-Marie

36:23You know what you do

36:24But it's all about how we bounce back

36:26As chef says

36:27And I think we're gonna rock it

36:28Can you double check this?

36:29I think it's under

36:30I think she is under

36:31It's a little under, yeah

36:32I think it's a little under, honestly

36:33Okay, that's fine, I'll keep going

36:34New York, how long?

36:35You ready?

36:36Two minutes

36:37All right, hang back

36:38My only concern for tonight is

36:40Bagali and Anne-Marie on meats

36:42You need to kind of train yourself to

36:44Get that right feel, that right tempo

36:46Like you guys should not be struggling this hard with this

36:49Okay, it just has to be hot

36:51Let me know when you walk

36:52I walk with you

36:53You got it

36:54Fries up for two strips

36:55Yep, working

36:56Thank you

36:57Walking

36:58All right, walk with salmon

37:06New York strip cooked beautifully

37:08Nice job, meat

37:10Salmon nice and cooked

37:11Thank you, chef

37:12Thank you

37:13Service, please

37:16I feel like we can engage very

37:19We're badass chefs

37:20That's what we're

37:21Fire, please

37:23Two lamb, one halibut, one Wellington

37:25Yes?

37:26Yes, chef

37:27Right

37:28In Philadelphia, I work in an Italian steakhouse

37:30So I'm really excited to be assigned to meat station tonight

37:34Egypt, you got it

37:35Check in with Carl

37:36So didn't get a swamp

37:37That's two on the fish

37:38He's got three meat there

37:39Check in with him, yes?

37:40You need anything, you're good

37:41I'm good

37:42Fully ready to redeem myself tonight

37:44I'm gonna give it my all

37:45And f***ing kill it

37:48How long on protein?

37:49Three minutes

37:50Halibut

37:51Dropping halibut now

37:52Meat station is a absolute beast of a station

37:57It has the potential to eat you alive

37:59Kyle's working that station by himself

38:01So hopefully he brings it today

38:02You ready to walk?

38:03Kyle, how long on meat?

38:05I can walk right now

38:07Walk right now?

38:08Two lamb, one welly?

38:09Yes, sir

38:10Walking garnish

38:11Walking halibut

38:12Halibut

38:13Halibut right behind

38:14Hot behind?

38:15Can you grab that tree right behind me?

38:16Walking out

38:18Two lamb, one welly

38:19Walking to the path

38:22Thank you, chef

38:25Oh, boy

38:26Oh, f*** me, dude

38:27That better be quick

38:30Kyle, come over

38:31Yes, chef

38:32Lamb cooked beautifully

38:33Thank you, chef

38:34Good job

38:35Service, please

38:36Oh, f*** me, dude

38:37Can you grab that tree right behind me?

38:39Can you grab that tree right behind me?

38:40And steakhouse executive chef Kyle

38:42Has just delivered his lamb to Chef Ramsay

38:45Thank you, chef

38:47Oh, boy

38:49F*** me, dude

38:50That better be quick

38:54Kyle, come over

38:55Yes, chef

38:57Lamb cooked beautifully

38:58Thank you, chef

38:59Good job

39:00Service, please

39:01Thank you, guys

39:02Thank you

39:03Team job

39:04Team job

39:05With Kyle and the blue team taking their turn at impressing diners

39:08That's incredible

39:09Butter

39:10Butter

39:11Good, good

39:12Both kitchens of head chefs are closing in on their best dinner service yet

39:17Walking halibut

39:18Walking lamb

39:19Walking seven

39:20Walking one welly, two duck

39:21Running halibut

39:22Right behind

39:23Salmon, nice and cooked

39:24Thank you, chef

39:25Kyle, nice and cooked the duck

39:26Thank you, chef

39:27Service, please

39:28Oh my god

39:31Yeah

39:32Um

39:33It killed its fire

39:34I appreciate it

39:35I really mean that

39:36Good finish, ladies

39:37Good finish

39:38Tonight, I asked for a bounce back service

39:47And thankfully, we got one

39:49But, let's be honest

39:52There were some issues

39:55Mostly caused by a lack of

40:01Communication

40:02We had moments tonight when we were communicating

40:06It's just not consistent enough

40:08It's frustrating for me because I know you can all be so much better

40:16Now, for the tough part

40:19This is a competition

40:21So, who is the winning team?

40:25The winning team

40:29Is

40:30The blue team

40:35Good job, guys

40:37And the red team

40:38Yeah

40:39Yeah

40:40Red team also takes the win

40:42And it's like, what?

40:43Come on, man

40:44Like, red team, woo

40:45So, everybody gets a pass

40:52But, listen carefully

40:54The competition

40:55Is wide open

40:56And I can see right now any one of you winning

41:00I'm rooting for you guys

41:13I want you to shine

41:15Right, all of you

41:17Well done

41:18Get out of here

41:19Thank you, chef

41:20I feel like a weight was lifted off my shoulders

41:23This is the hardest thing I've ever done in my life

41:25But I'm here to prove that I have what it takes to make it to the end

41:29I am super proud of my team

41:31I'm proud of myself

41:33I'm still in Hell's Kitchen

41:34I know it's going to get more intense

41:36But I am ready

41:37Good job, mama

41:38Good job

41:39Happy steak

41:40Happy steak

41:41I'm not going anywhere

41:42You know, Hell's Kitchen wears on you

41:44Today, I was at my lowest

41:46And I was just in my head

41:48And Chef Ramsay put me out

41:50I am taking this competition by storm

41:55Good job, guys

41:56Good job

41:57Good job, ladies

41:58Good job

42:05Next time on Hell's Kitchen

42:07One team, one dream

42:08Things are about to get nasty

42:11As egos collide

42:13In every challenge, I'll hit a point

42:14Every time

42:15She's a bulldog

42:16That's the South

42:17We spicy in the South

42:18Yep, yep

42:19Our best

42:20It's undercooked and it's like water

42:22Son of a bitch, man

42:23It's not again

42:24And when there's blood in the water

42:26I'm so pissed, yo

42:27It's every chef for themselves

42:29I should have just been that bitch and just back her off the station

42:34Who will sink?

42:35For me, the pasta's a little heavy

42:37And who will swim?

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