Hell's Kitchen US Season 24 Episode 01

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Transcript

00:00This year's Hell's Kitchen competition is returning to Foxwoods Resort Casino in Connecticut,

00:14and Hell's Kitchen history will be made.

00:19Fans and potential competitors have packed this theater for the big announcement.

00:30Hello, everyone. Welcome to the fabulous Foxwoods Resort Casino.

00:34Now, for the last 23 seasons, Hell's Kitchen has launched the careers of many great chefs.

00:41But this season is unlike any other season before.

00:44For the first time in Hell's Kitchen history, Chef Ramsay's team has scoured the country.

00:50New Mexico.

00:50Maryland.

00:51Mississippi.

00:52Looking for chefs from every state in the nation.

00:55Born and raised in Tampa, Florida.

00:57And after an exhaustive search.

00:59I'm going to hit a home run right to Hell's Kitchen.

01:02One person was selected from every state.

01:05I'm originally from a small town in Montana.

01:08It's a major part of who I am and where I'm from is why I wear hats that have 406 on it.

01:12Oh, they're showing videos of...

01:14Holy s***.

01:15They better not show my video.

01:17Hi.

01:18My name's Sidney Stigney.

01:20I'm from Charlotte, North Carolina.

01:22Gordon Ramsay's a huge idol of mine.

01:24I looked up to him very heavily.

01:26Immediately, I was like, no, why?

01:31I'm from Iowa, which is a huge pork steak.

01:33If you can't tell, it's a pork steak, a corn steak, lots of farms, lots of agriculture.

01:40Georgia has the best food culture in the country.

01:42It's this weird place where cuisine's kind of all mixed together to break all the rules

01:47of everything that we know.

01:48I see myself, and I'm like, look at that big goober up there.

01:51I can't wait till I get in the kitchen and show Chef Ramsay what I can do.

01:54For the first time in history, this is Hell's Kitchen, Battle of the States.

02:01I'll see you there.

02:05Ladies and gentlemen, Chef Gordon Ramsay.

02:08Seeing Chef Ramsay in the flesh, first of all, the man's just so beautiful.

02:19Like, has no business looking like that.

02:23That is way too long.

02:27Welcome.

02:28It is indeed the Battle of the States.

02:31Battle of the States.

02:32Oh, my God.

02:33Like, I'm representing all of New York right now at the age of 21.

02:37Like, this is craziness.

02:38Joining me are my two phenomenal sous chefs.

02:42Overseeing the men in the blue kitchen.

02:44Please give it up for Chef James Avery, ladies and gentlemen.

02:51And overseeing the women in the red kitchen.

02:54Season 17 winner, Chef Michelle Tribble.

02:58Seeing Chef Michelle, I actually watched her win season 17 and she was one of my favourites.

03:05I look up to her.

03:06We're also the same height, so I think that helps a little bit.

03:08But I'd also like to introduce our amazing, incredible major D, Mourinho.

03:13My team has identified 50 incredible chefs from the 50 states across this great country.

03:21But, after interviewing and analysing the group of 50, they have handed to me the top 20 chefs.

03:31Oh, God.

03:32We've come all this way just to get turned away.

03:36Like, my heart is in my...

03:38Look.

03:40Right.

03:40Is everybody ready?

03:42Let's get started.

03:44It was the first state of the union from Delaware.

03:47Anaya!

03:48Holy f***, I'm first!

03:52Like, oh, my God, like, Grant Ramsey said my name!

03:55Welcome, Anaya.

03:57And he said it right on top of that.

03:59First one up, how does that feel?

04:00Oh, my God, I feel like...

04:02Excited, scared, oh, my God.

04:07It is Hell's Kitchen, not America's Got Talent.

04:08Right?

04:10Just in case we got the wrong memo.

04:13Next, from the great state of North Carolina, Sydney!

04:21Welcome, Sydney.

04:22Nice to meet you.

04:24You feeling good?

04:25Very good.

04:26Better with the sash.

04:29Okay, next up, from Montana, Chase!

04:37Chase, welcome.

04:38Feeling good?

04:38Doing great, Jeff.

04:39Next up, from Alaska, it's Carlos.

04:45Same.

04:45From Maryland, Pat, ladies and gentlemen.

04:48From the Garden State of New Jersey, it's Chris.

04:53From Rocky Mountain, Colorado, Paul.

04:56Dab, dab, dab, dab, dab, dab.

04:59Love the passion, Paul.

05:01Love the passion.

05:02Right, next up, from Florida, Jada.

05:04From Rhode Island, Karen Marie.

05:11Next, from Iowa, Anthony.

05:16From the Golden State of California, Lisa.

05:19Holy crap.

05:21He picked me out of thousands of people.

05:23Okay.

05:24Oh, s***.

05:26You okay?

05:27Yeah.

05:27It's just such a good feeling.

05:29You're hugging me now, but I'm not sure you're going to be hugging me later.

05:33Okay.

05:34From Louisiana, Bradley.

05:35All the way from Oregon, Alexandra.

05:41From Texas, Henry.

05:43From New Hampshire, it's Antonio.

05:48Chef says that there's only 20 people that are going to be called.

05:51What the hell?

05:52I mean, did I come out here for nothing?

05:55Next, from South Carolina, Elena.

05:58Oh, well, thank you.

06:03Well, thank you.

06:04Give me a baby to kiss.

06:06Feeling good?

06:07Fantastic.

06:11Next, from the great state of New York, Maddie.

06:15From Massachusetts, Jada.

06:18Jada, let's go.

06:20Only a couple of spots left.

06:22From Nevada, it's Ellie.

06:25Woo!

06:28Ladies and gentlemen, we have 19 talented chefs, which means there is only one spot remaining.

06:42The final chef joining season 24, Battle of the States, is from Georgia.

06:49Please welcome, John.

06:52Finally, it's my turn.

06:53I feel like I'm not just representing myself.

06:55I really am representing Georgia.

06:57I might have been picked last, but as the good Lord says, the first shall be last, and the last shall be first.

07:04The winner will become my head chef at Hell's Kitchen, Foxwood Resort Casino.

07:13That's really sad.

07:17Now, even great news, that job includes a prize worth a quarter of a million dollars, ladies and gentlemen.

07:25Man, to win $250,000 would go a long way.

07:31My wife and I just bought our first house, and we want to do some, um, um, what's the word I'm looking for?

07:40Renovation.

07:42It is time for your first big challenge.

07:44All of you will have 45 minutes to create your unique signature dish, to really put yourself and your state on the map.

07:51Are you guys ready to do battle?

07:53Yes, champ!

07:54Then what the f*** are you waiting for?

07:56Your time starts now, officially.

08:02Let's go!

08:03Come with prize!

08:11You should f***ing be here.

08:13I don't care about your piece!

08:14I know!

08:14I'm tired of it!

08:15Oh, no!

08:17Are you serious?

08:18I'm not laughing.

08:20Get out!

08:21Enough's enough!

08:23Oh, my God!

08:25For the 24th time, the Battle of the States, let's go!

08:29Get ready for a culinary clash.

08:32You're f***ed up, that's the end.

08:33Yeah, you're f***ed up.

08:34As chefs representing their state...

08:37You can't put a southern boy on the grill and then act like they don't know what they're doing.

08:40Give it their all.

08:41Let's get it, baby!

08:42Let's go!

08:43One team, one team!

08:43For the chance of becoming head chef at Hell's Kitchen at the Foxwoods Resort Casino in Mashantucket, Connecticut.

08:51The chefs will live and compete at Foxwoods, one of the largest resort casinos in the United States.

08:58Come on, come on, we've got to beat the boys!

08:59Let's go team!

09:00Battle lines will be drawn.

09:02Give me a knife, give me a knife!

09:03I'm not going to yell that for the f***er.

09:04Respectfully, everybody just shut the f***ing up.

09:06Respectfully, don't snap at me.

09:07And conflict will ensue.

09:09You don't let me finish my f***ing sentence.

09:11Let's go!

09:12As Chef Ramsay cranks up the pressure.

09:15I'm here!

09:16Yes, Chef!

09:17We're looking like a bunch of f***ing idiots.

09:19Hey, you'll get f***ing arrested in a minute.

09:21What the f*** happened?

09:23I don't know how much more of this I can take.

09:25Find out which of these state reps...

09:27You ready to go?

09:28Let's go.

09:28I'm from North Carolina, this is what I live for.

09:31Are you in a state of denial?

09:33It looks like cats puked up in there.

09:35Oh, no!

09:36I'm just going to hide under the table now.

09:38And which chef will emerge from the fray...

09:40I'm ready to go.

09:41Nice to cook the lamb.

09:42...to put their state on the map.

09:44You are representing the state of New York.

09:46Yes, Chef!

09:46F*** off in the cold room.

09:48Yes, Chef!

09:48And come back with your state of mind in check.

09:50Strap in for an adrenaline-pumping season.

09:56State pride and personal ambition is on the line.

09:59I'm stuck!

10:00Oh, damn it.

10:01That Joe's about to be skinny, Joe.

10:03Now get it together!

10:04No, I think, dude.

10:05I'm sorry.

10:05But there can only be one winner...

10:08Oh, my God.

10:09...on this season.

10:10Hang on!

10:10A second!

10:11We're pulling on the radar control, and we're about to go through the flames.

10:14Oh, my God.

10:16...of Hell's Kitchen...

10:17Let's do it!

10:18...Battle of the States.

10:20High five.

10:21F*** yourself.

10:32Come behind.

10:33Come on.

10:33Come on down.

10:34On your back.

10:35How are y'all doing, ladies?

10:35Good, Chef.

10:36Good, Chef.

10:37Remember, guys, one team.

10:38One team.

10:38Immediately, once the timer starts...

10:41Coming behind.

10:42Down the line in between.

10:43There is just so many things going on.

10:45Are you kidding me?

10:46My brain scatters into a million pieces.

10:49What do you got going on?

10:50I got a cashew-crusted halibut with a cherry apple bourbon.

10:55F***ing burning.

10:56Listen, do a rapid reduce.

10:58Get two pans down, get them hot, and go back and forth.

11:00Thank you, Chef.

11:00Come on, now.

11:01Being from Alaska, last night I only had one hour of sleep, so the jet lag is hitting me very hard.

11:07Man, none of my f***ing cooking.

11:11What you working on, Sydney?

11:12Hi, Chef.

11:12I'm making a pan-seed salmon, a wasabi palm puree, and an orange miso glaze.

11:21I can feel my butt poking out of this dress.

11:24I'm like, I need you to stay down.

11:26I don't have time to pull it down every five seconds.

11:28I decided I'd be cute, and I'd wear this dress.

11:31However, I didn't really think I'd be, like, running around in the kitchen.

11:34My ass is out.

11:35Not okay.

11:36It's the last time that happens, let me tell you.

11:39That was not intentional, I swear.

11:42What you got going on, man?

11:44Some Jersey corn?

11:44Yeah, it's from Jersey cooking.

11:46We're doing some seared quail and stuff.

11:47We're doing a corn jus.

11:49I try to think about things that people are not going to do.

11:51And I don't think no one's going to touch quail.

11:53What I do for a living is I'm an educator.

11:55I teach people how to cook.

11:57Oh, no.

11:57It looks nasty over here.

11:59Do I see Chris using white bread?

12:01For what?

12:02For sandwiches?

12:03What's this going to be for?

12:04My jus.

12:05I don't want it to run.

12:06Are you thinking it with bread?

12:07Yeah.

12:08Okay.

12:09They're going to see me and think, as an educator, what do you know about cooking?

12:13You're going to find out.

12:16Back to you.

12:17You're at about 15 minutes right now, ladies.

12:19Yes.

12:20You good, girl?

12:21Oh, hell yeah.

12:22We're a few hours away from our first reward.

12:24What do you mean?

12:25You know it, girl.

12:26I love Anaya.

12:27I feel like we've been cooking alongside each other for years.

12:30It look good?

12:31Oh, yeah.

12:32I already know we're going to make great friends because she seems kind of like me.

12:37I definitely know she's going to be some steep competition.

12:39I can see it just by working next to her.

12:42It looks good.

12:45Ain't going to be too thin, but it's slicing.

12:48What are you making?

12:48So I have a speck-wrapped rainbow trout.

12:52This dish is me on a plate because it's complex, round, flavorful, just like me.

12:59This is not working.

13:03I'm getting a little discouraged because the key to this dish is to have thin specks so that you don't overcook your trout.

13:13Come on.

13:14My speck is too thick.

13:18Ladies, five minutes to go.

13:19Heard, chef.

13:22This thing.

13:25Well, let's cook something.

13:26I'm second-guessing myself on my internal cook, so I throw it back in the oven, just kind of like panicking without panicking.

13:37I haven't asked you what you're making yet, have I?

13:38Yes.

13:39I am making a watermelon tuna.

13:41I am using this as my opportunity to show Chef Gordon Ramsay exactly who I am on a plate, and that plate is vegan.

13:52Are you a vegan?

13:53I am.

13:54Are you a vegan?

13:55Yeah.

13:55I'm sorry, did you say you're vegan?

13:56I am.

13:57Oh, great.

13:58Everyone looks at me like I have three heads.

14:00I know it's bold, but I am here to make bold moves.

14:04How many vegans do we have in here?

14:06I'm pretty sure it's just me.

14:07So what we got going on over here?

14:10Doing a crispy-skinned duck.

14:12There's what in it?

14:13Cara-cara and juniper.

14:15I am always working to make the craziest concoction that someone might not even want to try, but when they put it in their mouth, they are going to want more and more and more.

14:25My duck's not ready.

14:26That's way undercooked.

14:28I'm not sinking this first ship, dude.

14:30Yeah, I know.

14:31Final two minutes, guys.

14:32Let's go.

14:32Final two minutes, Chef.

14:33Yes, Chef.

14:34We should be plating.

14:34Plating now, Chef.

14:36Let's go, ladies.

14:37Let's get to the pass.

14:39Going at that.

14:40Gorgeous.

14:40Look at that fish.

14:41I know, right?

14:42I have a thicky, too.

14:43Finishing touches, ladies.

14:45Oh, I nailed that duck.

14:48Ten, nine, eight, seven, six, five, four, three, two, one, and stop.

15:02Right.

15:03Are you guys ready for the Battle of the States to begin?

15:05Yes, Chef.

15:06Let's begin with Ellie up against Paul.

15:09Let's go.

15:11The first matchup in this historic Battle of Estates will see Nevada versus Colorado.

15:17Dishes up.

15:18Chef Ramsay will score each dish from one to five.

15:22The team with the highest score will win the challenge.

15:25Ellie.

15:26Yes, Chef.

15:27Tell me back to the beginning of this culinary journey.

15:29How did it start?

15:30I was about 14 years old, and I went to culinary school along with high school at the same time.

15:35You started at 14.

15:36How old are you now?

15:3725.

15:37Just turned.

15:38Wow.

15:38I was a sous chef at 21.

15:40I am a fiery little girl, and I don't take any s***, and I work my ass off in the kitchen

15:46every day, Chef.

15:47That has not been an easy journey.

15:49I've had to push myself to go forward when everyone else wanted to see me fail, so this

15:53is my time.

15:54Busy girl.

15:54We love that.

15:55Very busy.

15:55Yes.

15:56Right.

15:56Dish wise.

15:58So today I have for you a ricotta gnocchi and a pesto cream sauce and a little bit of

16:03burrata.

16:04Yeah.

16:04It's simple.

16:05You know that.

16:06I think the gnocchi needs a plus more seasoning, but it's hard.

16:10Yeah.

16:10It's a good start.

16:11Thank you, Chef.

16:11That's a three out of five for me.

16:12Well done.

16:12Thank you, Chef.

16:13Good job.

16:17Paul, how are you feeling?

16:18A little nervous, Jeff.

16:20You're from Colorado, right?

16:22Yes.

16:22Go on.

16:24Go on.

16:31Couldn't find anything I really enjoyed in college, so I went to culinary school.

16:36Good.

16:36Good, good.

16:40Dish?

16:41Yeah.

16:42It is a ricotta nudie.

16:47Nudie, and I've just got a gnocchi.

16:49I'm going to pass on Paul's nudie.

16:51Hard pass.

16:52I don't want anybody's nudies except my boyfriend's, so.

16:56It is with a roasted tomato sauce and a tomato medley.

17:01Yeah, it's a shame because I've got more tomato than I have nudie.

17:04You're sort of almost hiding your nudie.

17:08This is a two, Paul.

17:12Sorry, Chef.

17:13Don't worry about it, brother.

17:16At least I wasn't a one.

17:17From Florida, Jada and Iowa.

17:20Anthony, let's go.

17:21Let's go.

17:22I love this battle of the states theme.

17:25I think my competitors should definitely be intimidated.

17:28Like, I'm representing Florida, and my flavors are bright and bold, just like Florida.

17:33Jada, how long have you been cooking?

17:34My love of cooking started from a very young age.

17:36I always say, like, when people were watching cartoons after school, I was always watching

17:40specifically you.

17:41So you're saying I'm old?

17:43No.

17:44Well, you're correct.

17:44I have f***ing old.

17:45Yeah.

17:46How old are you?

17:4622 years of age, Chef.

17:48Wow.

17:48I've always had to prove myself.

17:49I've always been the youngest in every kitchen.

17:51Even now that I run my own brigade of 10 extremely talented gentlemen.

17:55Your brigade is 10 guys?

17:57Yes.

17:57Wow.

17:57Off the gate, I'm like, Jada, she's that bitch.

18:02Give us an inside of the dish.

18:03What did you make?

18:03Crispy skinned salmon.

18:05It's Koshikari rice.

18:05It's the same rice we use at our restaurant to make our sushi.

18:08The salmon is cooked beautifully.

18:10The color's pop.

18:11It's very elegant.

18:11Well done.

18:12Thank you, Chef.

18:12Thank you so much.

18:13Wow.

18:14A resounding five.

18:15Thank you, Chef.

18:19Yeah, Jada, f*** up with your five.

18:22Hell yeah, girl.

18:23And I knew she was a badass.

18:24I knew it.

18:25Anthony, take me back to the beginning, growing up in Iowa.

18:28You know, Iowa's kind of a small state.

18:29It's been misinterpreted that it's not, you know, a big culinary state.

18:32I got lucky to work for some guys that has won some James Beard Awards.

18:36Around 18, I decided to move to Chicago.

18:38And then finally ended up winning a star with a team as a junior Sioux.

18:42That's amazing.

18:42Now I'm the executive Sioux at a place called Pickle Palace.

18:45Hold on.

18:49Pickle Palace.

18:50The executive Sioux of a multi-level dining pickleball place.

18:53Yep.

18:54Right.

18:54Show me the dish.

18:55So it's a seared duck breast, mango, charred ginger puree.

18:59Visually, the colors are fantastic.

19:02The cook on the duck is beautiful.

19:03It's even.

19:04The fat's been rendered.

19:05Do you miss cooking like this?

19:06I do, Chef.

19:07It's been a while since I've kind of been in the fine dining ring, but I know I know what

19:10I know, and I'm excited to show what I know.

19:12It's a resounding five.

19:14Congratulations.

19:15Appreciate it, Chef.

19:16Good job.

19:17Wow.

19:17I got a f***ing five.

19:20I feel like I was in the fine dining room.

19:23So it was crazy.

19:24So it was crazy.

19:25Up next, Cara Marie from Rhode Island and Jaden from Massachusetts.

19:29Let's go.

19:34Cara, take me back to the beginning.

19:36How did you fall in love with cooking?

19:37And where was it?

19:38It was through my nani, my Italian grandmother.

19:40I was very, very small, maybe three, and I've been cooking ever since.

19:45Show me your dish.

19:46Is that a nod to nonno, or?

19:48No, it's actually a totally opposite direction of nani.

19:52Mm-hmm.

19:52Um, this is a crispy fried watermelon tuna.

19:57Watermelon?

19:57Yes.

19:58Watermelon.

20:00Fake tuna?

20:02Yes.

20:04You're kneading and cooking for Chef Ramsay.

20:07You might only get to do this once in your life, if you're lucky.

20:10And you make him a watermelon?

20:13Uh, Jaden, help me out.

20:15Chef, I wish I could.

20:16It's the Signature Dish Challenge, with each chef battling for their state.

20:28Um, this is a crispy fried watermelon tuna.

20:32And Rhode Island's Cara Marie's dish has Chef Ramsay asking questions.

20:38Watermelon?

20:38Yes.

20:40Watermelon.

20:41Fake tuna?

20:43Yes.

20:44Okay, so why?

20:45Because I'm vegan.

20:46Vegan, right.

20:47Yes.

20:47You're not cooking for yourself, you're cooking for me, trying to impress me to get five to

20:51get your team to victory.

20:56The flavor profile is good.

20:58The watermelon's got a really nice, uh, sort of charred aspect to it.

21:01But there's too much rice and insufficient melon, which is a shame.

21:04It's a two out of five.

21:06Thank you, Chef.

21:09I get it.

21:10You're a vegan, but that's not good for us.

21:13Like, being a vegan doesn't mean you can't cook meat.

21:17Looking to put the men ahead is the representative from Massachusetts, Jaden, a sous chef who has

21:23just served his angry shrimp to Chef Ramsay.

21:26The heat on the shrimp is delicious.

21:30It's a bloody good dish.

21:31It's a very strong four.

21:32Congrats.

21:33Thank you, Chef.

21:33Well done.

21:34Go.

21:35All right.

21:36Go.

21:36All right.

21:37The next battle features Elena, a line cook representing South Carolina, and Antonio, an executive

21:44chef from New Hampshire, who has prepared a spiced pork chop.

21:48Pork chop is all about elevating it.

21:49You've done just that.

21:50It's a very solid four.

21:51Well done.

21:52Thank you, Chef.

21:53Good job.

21:55Right.

21:56Elena, tell me, how did this journey start?

21:58Um, I blew up the microwave in high school.

22:00I did not know that aluminum foil didn't belong there.

22:05So that was your calling?

22:06They were like, you need to learn how to cook.

22:08Holy ****.

22:11Maybe we should hide the **** tinfoil from this girl so she doesn't blow the place up.

22:15So we have a speck-wrapped rainbow trout.

22:19Wow.

22:19Stuffed with sage marscapone.

22:21Where the **** is the trout?

22:22It's under the speck.

22:23Do I have to go fishing?

22:24Yes.

22:25I know, but I'm trying to get in there.

22:26Look, I'm slicing now, right?

22:27And then the fish is so scared, it jumps out.

22:32I'm thinking anything over a two, I feel is good.

22:39It's a real shame because the flavors are there.

22:42It's a three.

22:43Thank you, Chef.

22:45Up next, Kat from Maryland.

22:47Woo!

22:48And Chris from New Jersey.

22:49Let's go.

22:50I get to represent New Jersey.

22:52Like, I feel like I'm the chosen one.

22:55Thank you, Chef.

22:56Let's go.

22:57Chris, your current position, and what do you do?

22:59Right now, I am a culinary arts instructor.

23:01You're an instructor, you said?

23:02Yeah, I have a culinary teaching kitchen inside of a gel.

23:05Wow.

23:06I teach men and women how to cook to get a career, use culinary to change their life.

23:10Because culinary is life-changing.

23:12Very admirable.

23:13Chris, describe the dish, please.

23:14It's a spicier quail with charred English peas and a corn Jew.

23:20Matt, do you cook food like this in the jail?

23:22Yeah, actually.

23:23What?

23:23Yeah, I want them to have the opportunity to work at any restaurant they want to.

23:27The crouts cook beautifully.

23:28So we're done with 30 seconds less.

23:30I'm going to give your jailbird a four.

23:32Four out of five.

23:33Let's go.

23:34Good job.

23:34Let's go.

23:37Next up is Kat, a chef representing the state of Maryland with her codfish croquette.

23:42In Baltimore, we call them cotties.

23:44Cod's cooked beautifully.

23:45Thank you, Chef.

23:45Really beautifully.

23:46It's a delicious dish.

23:47It's rustic.

23:48It's charming.

23:48I think it's you on a plate.

23:49It's a resounding four.

23:50Congrats.

23:51Chase, an executive chef from Montana, is serving Chef Ramsay his take on a homesteak classic.

24:00Elk tenderloin with a goat cheese infused mash.

24:03It's an embodiment of my hometown.

24:05We have a large migratory elk herd there.

24:07It's a delicate, dainty protein that has very little fat.

24:10Thank you, indeed.

24:11It's a very strong four.

24:13Well done.

24:13Thank you, Chef.

24:14Really well done.

24:15Good.

24:15Anaya, a sous chef battling for Delaware, tries to impress Chef Ramsay with one of his favorite dishes.

24:23Crab cakes.

24:24I'll just let you know that I love crab cakes, right?

24:26So my bar is very, very high.

24:30Yeah.

24:31Listen, I like it.

24:32It's a very strong four.

24:33Well done.

24:33Thank you, Chef.

24:33Really good job.

24:34Okay, up next, Maddie from New York and John from Georgia.

24:39Let's go.

24:40Let's go, guys.

24:40Please.

24:45Right, John.

24:46Give me an insight into your home life.

24:48I've kind of built a great life.

24:49I'm very excited about it.

24:50I've got six kids.

24:51Six kids.

24:52I've got six.

24:53You know the life.

24:54I think coming to Hell's Kitchen will be like a vacation.

24:56Get away from the wife and the kids, no?

24:58Don't tell, Chef.

25:01There's always lots of love around my house.

25:03I have a special needs son.

25:05I love him to death.

25:06And all I can think about is how much I wish he was here.

25:08We literally walk to the garden each day, pick what we're going to have, and that's what's going to be our dinner that night.

25:14So I live on a 12-acre homestead.

25:16Wow.

25:16So I got tired of not being able to find the vegetables and things that I wanted.

25:19So I started growing them myself.

25:21We enjoy everything from chickens, ducks, vegetables, you name it.

25:25Proper farm-to-table stuff, yes?

25:27Yes, Chef.

25:27Tell me about the dish and why have you cooked it.

25:30So, Chef, being the guy from Georgia, it was only proper that I bring you chicken and waffles.

25:38What the f***?

25:39Like, what?

25:41Chicken and waffles.

25:43I don't even know if I would have the courage to lift the dome up.

25:47You got me excited with all the farm-to-table stuff.

25:49So, Chef, being the guy from Georgia, it was only proper that I bring you chicken and waffles.

26:03It's the Battle of the States Signature Dish Challenge.

26:06You got me excited with all the farm-to-table stuff.

26:08And John, a father of six who grows his own food, has surprised Chef Ramsay with a Southern classic.

26:16I want to glutton you up just a little bit, Chef, before I bring on the healthy stuff.

26:20Tell me about the chicken.

26:21What's the dredge on there?

26:22An herb spice blend, flour, cornstarch, buttermilk.

26:26A lot of guts doing chicken and waffles on your signature dish.

26:30It's a very strong four.

26:31Well done.

26:31Thank you, Chef.

26:32Really well done.

26:33Thank you, Chef.

26:34Right, Maddie, first of all, how old are you?

26:36I'm 21.

26:3720.

26:37Wow.

26:37One of the youngest in the competition.

26:39Yeah.

26:39I was actually a sous chef at 18 and a co-owner of a restaurant at 19.

26:42And I started a catering business at 21.

26:44What did you do in your 20th birthday?

26:46That is an incredible history.

26:48People just kind of look at me like I don't have any idea what I'm doing,

26:51but I've accomplished more in my young age than most people have that are twice my age.

26:55I'm from New York.

26:56I'm tough.

26:56I'm ready to go, and I'm ready to show everybody what you got.

26:59Tell me about the dish.

26:59What have you cooked?

27:00So I made a veggie stir fry over basmati rice with a marinated strip steak.

27:07It's cooked beautifully.

27:08Thank you, Chef.

27:09Rice needs a touch of seasoning, and it looks like it's rushed.

27:12But the protein and the veg are delicious.

27:14I'm giving you a strong pour.

27:16Well done.

27:17Thank you so much, Chef.

27:17Good job.

27:19Well done.

27:19The next battle will see Sydney, an executive chef from North Carolina,

27:23going up against Carlos, another executive chef from Alaska.

27:27Carlos, has cooking always been your passion?

27:30Actually, Chef, no.

27:31My original passion was professional skateboarding.

27:33Who told you you weren't going to make it as a skateboarder?

27:35I kind of told myself.

27:36I wasn't expecting it to be so alone.

27:38I'm used to hanging out with family all the time.

27:40I have five little sisters, and so I kind of wanted to show my little sisters

27:43what it takes to be an adult and taking care of the family and providing.

27:47Family is a little more important to me.

27:48Yeah, love that.

27:49So you've come a long way from Alaska to present me your signature dish.

27:53A cashew-crusted halibut with a cherry apple beurre blanc and a basmati rice pilaf.

27:58How did you cook the halibut?

28:00I crusted it, and then I shallow fried it and finished it off in the oven.

28:04The big problem I've got here is just so overcooked.

28:06It's such a shame.

28:07And don't forget, that crust will absorb moisture, so if anything, it should be undercooked.

28:12It's a two, Carlos.

28:14What a shame.

28:15Sydney, take me back to the beginning.

28:16How did this career start?

28:17I started cooking probably as soon as I could reach the top of the stove,

28:21and then when I was 12 years old, I was diagnosed with Crohn's disease.

28:24Damn.

28:25Crohn's definitely poses an everyday struggle in the kitchen.

28:30I'm not supposed to eat all these things.

28:32They cause inflammation or discomfort or whatever,

28:35and it's just something that I have to live with, and it's not something you can see.

28:38Pretty much everyone told me I couldn't be a chef.

28:40They wanted me to give up the only dream and the only love I've had my whole life,

28:44and I basically told them to f*** off.

28:46I love the persistence.

28:47Tell me about the dish.

28:48Uh, pan-seared salmon, wasabi, goat cheese, palm puree.

28:53It's delicious.

28:54Um, fish are cooked beautifully.

28:55Thank you, chef.

28:55Really beautiful.

28:56Uh, it's a very strong four.

28:57Well done.

28:58Thank you, chef.

28:59Good job.

28:59Thank you, chef.

29:00Wow.

29:01Up next, from Oregon, Alexandra, and from Louisiana, Bradley.

29:05Let's go.

29:06Alexander, give me an insight to the beginning of this journey.

29:11My parents owned restaurants.

29:12You grew up in restaurants?

29:13Yeah.

29:14My dad was a son of Greek immigrants.

29:16I was doing every single job, prep cooking as a child, dishwashing, hosting, or waiting

29:20tables.

29:20My first memory is sitting on a big woodblock cutting board.

29:23My mom would put these tubs out of souvlaki, and she'd let me take the Greek oregano off the

29:27branches.

29:27My other job, I had a larger brigade.

29:29I was an executive there, but, um, I wanted to be closer to where my kids were.

29:33That girl can talk her ass off.

29:37Um, your dish.

29:39All right.

29:40Describe it.

29:40Um, so what I have here is my...

29:42Don't worry.

29:44Um, I have a crispy skin chicken thigh, um, on top of Greek, uh, lemon potatoes.

29:50Yeah, I mean, it looks like a big, fat Greek mess, but it actually tastes delicious.

29:54Right?

29:55Fair enough.

29:55I just want to work with you on the plating, elevate that.

29:57Uh, it's a four.

29:58Thank you, chef.

29:59It's a very strong four.

30:01Bradley, give me an insight to the beginning of the journey.

30:03How did we start cooking?

30:04At the age of 13, my mom became addicted to crack cocaine.

30:09I'm sorry.

30:09Yeah, and, uh, so I was fending for my brothers, and I had to cook for them a lot, and that's

30:15where the real passion started for cooking, because I realized that I really love to do

30:20it.

30:21It says a lot when you get dealt that dysfunctional card.

30:23I was dealt a similar, but to become a parent at sort of 14 and take that responsibility,

30:27good for you, man.

30:28Well done.

30:29Tell me what's under there.

30:30Uh, crispy skin, duck breast, with a cara cara juniper sous-bee.

30:35Duck is nailed.

30:38Thank you, chef.

30:38Yeah, um, it's a five.

30:44My brothers and my mom are going to be so proud of me, representing Louisiana, and getting

30:51a five-star on the first round.

30:54And it all comes down to this, the final two states.

30:56From California, we have Lisa from Texas.

31:00Henry, let's go.

31:01California and Texas going head-to-head.

31:04It was the battle of the two biggest states, except everybody that lives in California

31:09is currently moving to Texas, so I'm trying to represent.

31:12How did we start this career?

31:14I originally went to the Air Force.

31:16Six years of that, GI Bill came out, culinary school.

31:20Good.

31:20Tell me about the dish.

31:21What's under there?

31:22We have ricotta gnocchi with, uh, vodka sauce.

31:25This really has to, like, knock it out of the park.

31:28I gotta wow him.

31:29Yeah, listen, it's good.

31:30Gnocchi is so hard to pull off.

31:32I wouldn't say it's simple, because you've elevated it, right?

31:35You, chef.

31:35It's a four.

31:37Thank you, chef.

31:37All right.

31:39Lisa, give me an insight to the inspiration.

31:42Um, last year of September 1st, I gave birth to my daughter, so I had to let go of my chef

31:47de cuisine position in San Diego.

31:49But that is why I'm here today, to bring back my passion and to get this position.

31:54Wow.

31:55That's a big sacrifice to be away.

31:57I miss her.

31:58I bet.

31:59I just want to try to spend more time with my daughter, but I do seek this opportunity

32:03to grow to, you know, become a chef again in Hell's Kitchen and not stop pursuing my dream.

32:10Um, right, tell me about the dish.

32:11What I have for you today, chef, is, um, a mofongo dish.

32:15Mm-hmm.

32:15Grilled Angus steak, cooked medium, and, uh, fried planting.

32:18I'm really scared, because right now we need a five.

32:22It doesn't look visually appealing, so I'm a little bit nervous.

32:27I'm gonna, at least, uh...

32:29It's a tough one.

32:31It's the final round of the Battle of the State's Signature Dish Challenge.

32:43What I have for you today, chef, is a mofongo dish, grilled Angus steak, cooked medium, and,

32:48uh, fried planting.

32:49And Lisa from California needs a perfect five to secure a tie for the red team.

32:55Cuban Puerto Rican food is very hearty.

32:57It's really messy.

32:58It's all over the plate.

32:59It's hard to elevate something that sometimes shouldn't go that high.

33:03Everything is exceptional.

33:05Thank you, chef.

33:05I wish I could give it a six.

33:06I can't.

33:07It's a five.

33:08Congrats.

33:09Yeah!

33:10Where do you go?

33:12Representing California with my dish, I feel so proud.

33:15So it's just an amazing feeling, and it's only gonna push me to keep going harder.

33:19Right, uh, we have a tie.

33:21The winner is gonna be decided by the overall outstanding dish.

33:27The top two dishes, for me, are the Bradley and Lisa.

33:32One dish does have the edge.

33:35Congratulations goes to the red team, Lisa.

33:40Winning this was f***ing amazing.

33:45It tells me that I'm here for a reason.

33:47Listen up, ladies.

33:48All of you are about to experience a breathtaking day on board a 120-foot yacht.

33:58Rhode Island is rocking it out in Hell's Kitchen, and I am f***ing p***ed.

34:04Men, you'll be preparing the Hell's Kitchen Dining Room right here, ahead of our first dinner

34:11service tomorrow night.

34:13Truckloads of tables, chairs, dishes, linen are arriving to be unpacked and set up.

34:20Well done, ladies.

34:21Thank you, chef.

34:22Thank you, chef.

34:23Oh, wow.

34:24Here's where y'all are gonna be.

34:25Oh, my God.

34:25Look how cute it is.

34:27Oh, my God.

34:28I love this so much.

34:29Oh, wow.

34:32Oh, look at these chairs.

34:34My favorite room in this dorm is the couch.

34:37I flew to Chicago with a pocket knife.

34:39You know, I use that bag for work, so I have a knife in my bag in case.

34:42This is a little paring knife or whatever.

34:44I just didn't realize it.

34:45And no one noticed it?

34:46No.

34:47I don't think you should tell anyone that.

34:49I got the whole freaking pat down my way here.

34:54Like, I got full cupped.

34:55Really?

34:55I was like, bruh.

34:56Dude, I haven't been patted down in forever.

35:04Yay!

35:09Hello.

35:09Welcome aboard.

35:10Hi.

35:11Hi.

35:12Look at this.

35:12Look how beautiful.

35:13I'm so cute.

35:18Wait.

35:18One more for Lisa, too, for winning.

35:19Yay!

35:20Yay!

35:23What fun girl, right?

35:25Cheers, girl.

35:26Whatever it was.

35:27Everybody's so sweet and so kind.

35:30I think it might be a facade.

35:31You were the one that got us here, so let's go.

35:33Maybe you'll peel back the mask as we get into it.

35:37So we'll see.

35:50So Chef Ramsay pulls up looking like James Bond.

35:54I did not want to miss out on this party.

35:56Come on.

35:58The aura.

35:59It's just like, oh.

36:01Let's sit down.

36:02Come on.

36:02Sit down, sit down, sit down.

36:05Let's go in the hallway, and we need to move everything that is there in the dining room.

36:09Then we have to unwrap, and then I'll tell you where to put the tables, OK?

36:12We have to move all the furniture in.

36:14We have to un-plastic wrap it all.

36:16It's like Christmas.

36:17I hope you didn't do your manicure, because you're going to lose your nails on this one.

36:23How are you feeling?

36:24Feeling good?

36:24I'm no longer bricks, I'll tell you that, Chef.

36:26No, you have to stop bricks.

36:28This is the best way to start my journey in the Battle of the States.

36:33Sitting with Gordon Ramsay, I obviously look at him like an idol as everybody goes into this competition.

36:38But he's real.

36:39Like, he's a person.

36:41Early in your career, when you were younger, is there anything that you would have changed or done differently if you could?

36:45Don't take a job for money.

36:47Take it for experience.

36:48Money will come.

36:49Just get through.

36:50Because there's a tiny window, isn't there, from sort of 18 to 28 to get that knowledge.

36:54How do you balance being a family man and also being so busy?

36:58The balance is hard.

36:59We don't spend a lot of time together, but the time we do have is quality.

37:02It makes you appreciate time.

37:03The minute you feel that you're the best chef in the kitchen, you're in the wrong kitchen.

37:08It's the people you surround yourself with, I think, is the important bit.

37:10You've got to use this opportunity to absolutely grab what you want.

37:14Hey, I'm looking over there.

37:16Horrible.

37:17Based on the twos that we got today from Paul and Carlos, I don't want to really say that they're bad chefs, but it is disappointing.

37:23What are these?

37:25Those are butter knives.

37:25Those are butter knives?

37:26Yeah.

37:27I just hope the guys aren't looking at me like I'm a weak teammate.

37:30Like, I just hope I can prove to them that I'm a force to be reckoned with for sure.

37:39Job opening!

37:39Oh, man!

37:40Man!

37:42That was, that was, that was there.

37:44So we're going to keep this separate.

37:46We've got to wash these again.

37:47No.

37:48Now they're all going to go wash.

37:55Yeah!

37:56Hope you guys had fun on the boat.

37:58Top cleaners!

37:59We did!

38:00With an exhausting first day coming to an end.

38:03Hello, hello!

38:04The chefs are back in the dorms, eagerly reading their menu books.

38:08I'm ready to get my hands on each dish.

38:10And working up an appetite.

38:12Bro, how do you turn this thing on?

38:14We do propane where I'm from.

38:16We don't do this thing.

38:17So the dorm life is very different than my homestead life.

38:21Excuse me, do you know how this thing works?

38:23I got you.

38:24Aren't y'all chefs?

38:25I've never had to deal with electric stovetops.

38:30It's a weird induction top.

38:32Is it induction?

38:33Yeah, it's an induction.

38:34Yeah.

38:34Oh, it's voice activated, bro.

38:36It's not actually getting hot.

38:38Well, an induction burner shouldn't get hot.

38:40I guess I'm microwaving this, dude.

38:42Well, yeah, you got to probably have this on.

38:44Oh, yeah, I don't even know.

38:46There you go.

38:46Thanks.

38:47So, whoa, time out.

38:48How'd you do that?

38:50As soon as I wake up, we're running to that shower.

38:52I'm glad I showered last night.

38:54Last night?

38:55Don't shower twice a day?

38:56Nah, that's awful for your skin.

38:59Good night.

39:03That was for the lights.

39:04That was definitely for the lights.

39:07They're not even talking about the ****, right?

39:09They're not even talking about it.

39:10They're not.

39:11Yo, **** them.

39:13They're so loud right now.

39:14Dummy from Georgia putting up freaking chicken balls.

39:19They're so loud.

39:20Us girls are, like, in our rooms, like, reading our books.

39:23And I'm like, oh, my God.

39:24You see this rack?

39:25That means it's time for bait.

39:27If they're going to be loud, we're going to be loud, too.

39:28Okay, ready?

39:28They are.

39:29One, two, three.

39:30Ah!

39:33What the ****?

39:34What the **** was that?

39:36What the **** just happened?

39:48What the **** were y'all screaming about?

39:56Well, y'all over there screaming, so we thought we'd venture.

39:59Hey, this is why nobody's going to get no sleep, dog.

40:00Y'all play too much.

40:02They said we were so loud that they started screaming.

40:05Oh.

40:06Hey, girls.

40:08Sorry.

40:09Sorry.

40:10Go to bed, damn it.

40:13God, are you there?

40:15It's like the energy of two great sports teams.

40:25Let's go.

40:26Let's go.

40:27Line up, please.

40:29Good morning.

40:30Good morning, Chef.

40:31Now, chefs, as you know, we are here in Connecticut.

40:35Much earlier in its history, it was called the provision state.

40:39During that Revolutionary War, Connecticut actually supplied a large portion of food for

40:46George Washington forces.

40:48Here in Hell's Kitchen, we also get to benefit from that tremendous, delicious bounty this

40:56state has to offer.

40:56And as chefs, we have the great fortune of using some of the most incredible, freshest

41:02ingredients.

41:04Oh!

41:13Next time on Hell's Kitchen, it's game on.

41:17You should be here as the chefs battle over a precious Hell's Kitchen staple.

41:23Freshman power.

41:23And during a wild opening night dinner service.

41:26For the 24th time that battled the states, let's go.

41:29Will the pressure be so extreme?

41:31Sorry, guys.

41:32What state are you in right now?

41:34That it leaves both teams.

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