Hell's Kitchen Season 24 Episode 03

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Hell's Kitchen Season 24 Episode 03 #Cineva USA https://www.dailymotion.com/Cineva

Transcript

00:00Outstanding job.

00:01Well done.

00:01And Chris from New Jersey.

00:04Who were awarded the punishment passes.

00:06I'm playing you.

00:07But the good news was short-lived,

00:09as Chef Ramsay announced that at least one chef

00:12will be going home.

00:14Rhode Island's Cara Marie.

00:16It looks over the top.

00:17New York's Maddie.

00:19If you serve this in the restaurant,

00:20they are sending it back.

00:21Montana's Chase.

00:22It looks like cats puked up in there.

00:24And Alaska's Carlos from the blue team

00:26were big disappointments.

00:28Solid.

00:29What does that tell you?

00:30It's over, Chef.

00:30In the end, it was Carlos who was sent packing.

00:36At opening night's dinner service, Jada from Florida

00:39impressed early on appetizers.

00:41Delicious risotto.

00:42Really good.

00:43While on the fish station, Cat from Maryland.

00:45We're not going to half cook a scallop.

00:46And Maddie from New York were both

00:48in a confused state of mind.

00:50Two pork, two chicken, one half.

00:53Oh, my.

00:54Sinking the red team's chances at completing service.

00:57All of you, get out.

00:59In the blue kitchen.

01:00me, dude.

01:01I just put peas in the risotto.

01:02Louisiana's Bradley struggles with risotto.

01:05It's broken.

01:06It's broken.

01:06Restart it.

01:07Restart it.

01:08And Chase's flatbread fails.

01:09roll bread.

01:11Brought about an early end to the blue team service.

01:14Get out.

01:15At elimination, the red team nominated.

01:17Maddie.

01:17And Cat.

01:19While the blue team nominated.

01:20Chase.

01:21And Bradley.

01:22But in the end, Chef Ramsay sent.

01:24Maddie.

01:25Home, ending her dream of becoming head chef

01:28at Hell's Kitchen Foxwood's Resort Casino.

01:32And now, the continuation of Hell's Kitchen.

01:35Get out of it.

01:41Tomorrow's a new day.

01:42You're still here.

01:43You're awesome.

01:44Fighting champs.

01:45I love you guys so much.

01:46I'll own up to my ups.

01:48I will own up every time.

01:49Tonight was rough.

01:51Tonight was very rough.

01:53I know that I made a lot of mistakes,

01:56but tomorrow's a new day, and we'll cowboy up.

01:59I'll still say, I mean, I'm a little bit flustered

02:02still from that whole situation, so I'm a little bit, yeah.

02:05Kobe didn't win every game.

02:07Kobe had bad games too.

02:08Bounced back.

02:10Your hair is really long.

02:12Thanks.

02:13That's why you got such big bun.

02:14Yeah.

02:15That girl got a fat ass.

02:19You can't just look at the hair.

02:20Woo!

02:24Being a female chef, you don't really

02:26run into a lot of other female chefs.

02:29And here, it's like you're surrounded.

02:31It's been really fun because we're all just hanging out,

02:33and we're bonding after a really tough day.

02:36Mine too, though.

02:37I mean, you win, but dude, it's just those shots aren't made for us.

02:41Shakira, Shakira, she said the hips don't lie, girl.

02:51Howdy.

02:53How you doing?

02:53Good.

02:54How about you?

02:55I got back here yesterday.

02:57I'm like, all right, we'll bounce back, we'll bounce back.

02:59I maybe slept 30 minutes last night.

03:01I don't know if I can do this.

03:02What?

03:04I came here to push myself, to challenge myself.

03:08I don't know how much more of this I can take.

03:10It's going to keep getting harder and harder.

03:12This is meant to be one of the hardest things we're ever going to do.

03:15This is one of the hardest things I've ever done.

03:17It is.

03:18I've already overcome so much in my life.

03:20I'm not going to let Hell's Kitchen bring me down.

03:22I'm going to keep going, and I'm going to hopefully lift my teammates up

03:26and keep them here with me.

03:27Whatever motivates you, dude, just think about it, man.

03:31Just don't give up.

03:32Keep your head up, man, and think about it, dude.

03:35Absolutely.

03:45Hey, guys, guys, Chef's outside.

03:47He needs you urgently, all right?

03:48Get out right now.

03:49Everybody get up and go.

03:56Run, run, run, run, run.

03:57Who did it?

03:59Come on, let's go, let's go, let's go.

04:01That's not what I was expecting.

04:06I know we got kicked out of dinner service last night,

04:08but you didn't have to call the police on us.

04:12Good morning.

04:13Good morning, Chef.

04:14What a beautiful day.

04:18Right.

04:18These incredible local police officers

04:22put their lives on the line to keep us and our family safe.

04:26This morning, we are hosting a very special breakfast service.

04:29We want to look after them the way they look after us.

04:33Understood?

04:33Yes, Chef.

04:35Off you go.

04:36Let's go, guys.

04:39It's a little nerve-wracking thinking,

04:40I've never seen any of these people cook an egg,

04:43so who knows how it's going to go.

04:45I'm down some eggs if you guys, is that cool?

04:48We'll do steak and eggs.

04:49In this morning's speed breakfast challenge,

04:52the teams are tasked with serving breakfast

04:54to the state of Connecticut's finest police officers.

04:58Red team, our guests are sitting down, yes?

05:00Yes, Chef.

05:01Let's give back to the community, shall we?

05:03For their entree, diners will have the choice of steak and eggs,

05:07lobster Benedict, a Monte Cristo breakfast sandwich,

05:11or sticky toffee waffles.

05:13Redemption service, yes?

05:14Yes, Chef.

05:15The first team to serve all their tables wins the challenge.

05:20Blue team, here we go.

05:21First table of officers, two steak and eggs.

05:24Two Benedict, one waffle, one Monte Cristo, heard?

05:26Yes, Chef.

05:27Let's go.

05:28Guys, three minutes, first two steaks.

05:29Two steaks, heard.

05:31Here we go, ladies.

05:32Two waffles, two Benedict, two steak and eggs, heard?

05:34Yes, Chef.

05:35Let's go.

05:36I'm getting the eggs going, Chase.

05:39Me and Chase are actually working together.

05:41Nice crosshatches, nice crosshatches.

05:42He's doing the steak, I'm doing the eggs.

05:44I've made so many eggs in my life,

05:46so I'm going into this feeling really, really confident.

05:48Take both the plates.

05:49I got the steaks.

05:50You got the steaks, front ones, front ones.

05:52Right behind, right behind, right behind.

05:59Hey, Blue team, who made the scrambled eggs?

06:02Me, Chef.

06:03Come over.

06:05I got one nice soft and fluffy and one overcooked.

06:07It's the same table, soft and fluffy.

06:10Let's go.

06:10Yes, Chef.

06:11Let's go.

06:12What are you just doing with those eggs?

06:13You got the garnish going?

06:14We're cooking brunch.

06:15There should be no hiccups.

06:17Beautiful egg, Chef.

06:18Good. That's your job, young man.

06:19Yes, Chef.

06:21Go, please.

06:23Go.

06:24Let's get it, baby.

06:25Let's go.

06:25One team, one dream.

06:27As Jayden and the Blue team recover

06:29after getting a little scrambled.

06:31Just the way I like it.

06:33Over in the red kitchen.

06:34How are we looking, Bennys?

06:36You made me work 500-covered breakfasts.

06:38I know how to cook poached eggs.

06:40I worked a few years in Las Vegas on the strip doing brunches

06:44for 400 or 500 covers, so it's going to be a breeze for me.

06:48Flops are about ready, mama.

06:50Flops are ready in 30 seconds.

06:52Having been up on the chopping block,

06:54my confidence isn't where I need it to be.

06:57Let me cut.

06:58So I'm kind of just talking to myself.

07:00Cat, kick it in gear, girl.

07:02Do what you got to do.

07:03Walking right behind down the line.

07:05Waiting on two, Benny.

07:06Good.

07:07Coming up right behind, Chef.

07:08Come on, ladies.

07:10Chef, Benny's right behind.

07:11Red team.

07:14Come here.

07:15Yes, it's fast.

07:16Yes, it's furious.

07:17Yes, they're police officers, but that lobster tail is undercooked.

07:20Who put that on the plate?

07:22I did, Chef.

07:23Come on, Cat.

07:24Come on, come on, come on.

07:25Yes, Chef.

07:26Take them back.

07:27I love Cat, but I mean, come on now.

07:30Get that butter hotter.

07:32Butter poached and a lobster tail.

07:33I mean, it's really, really hard to that up.

07:36Do you need some of the food that I brought?

07:38Do you need some of the food that I brought?

07:39Oh.

07:41Come on, ladies.

07:42Come on.

07:43Yes, Chef.

07:45Two beanies are up for the refire.

07:47That's better.

07:48Yes, Chef.

07:49As Cat and the red team finally serve their first table

07:52of hungry police officers.

07:54That's real good.

07:55The hollandaise is really nice.

07:56Over in the blue kitchen.

07:58Oh, wait now.

07:59Two waffles, two steak, two Monte Cristo.

08:01Yes?

08:02Yes, Chef.

08:03Waffle, we good?

08:04I'm good.

08:05I'm gravy.

08:06I did chicken and waffles as my signature dish.

08:09So I'm the waffle guy.

08:11I've got it.

08:12I'm holding this down for my team.

08:14Two waffles are walking.

08:15They're right here.

08:16They're right here.

08:16They're walking.

08:17They're walking.

08:18Behind you, Chef.

08:22Two waffles, Chef.

08:25Chuck, lovely waffles.

08:27Thank you, Chef.

08:29With both teams finding their groove.

08:31We're good.

08:32You guys, you guys drive it.

08:33Entrees are flying out of each kitchen.

08:36We're neck and neck, guys.

08:38Let's go.

08:38Neck and neck.

08:39And Chef Ramsay is moving on to the red team's final table.

08:43Two waffles, two Benedict, two steak and eggs.

08:45Heard?

08:46Yes, Chef.

08:46Let's go.

08:47How long on two steaks?

08:49One minute.

08:51It's funny because me being the vegan, I have been cooking meat

08:58for a very long time.

09:00How long on that steak?

09:01Ready?

09:02I'm waiting on the eggs.

09:03Walking behind.

09:04Chef, walking, steak, and eggs.

09:05Hey, hi.

09:06Hi.

09:10Kara, come on, it's so rare.

09:13It's got to be mid-rare.

09:14It's rare.

09:15Come on.

09:16Come on.

09:17Right behind, Chef.

09:19Kara Marie swears up and down that even though she's vegan,

09:22she can 100% cook a steak perfectly.

09:25And it's not really showing through right now.

09:28We need to pull back.

09:29Are you still good?

09:30I'm good.

09:32It's fine.

09:33Let's go.

09:34Final table.

09:35Two Monte Cristo, two waffles, one Benedict, one steak and eggs.

09:37Yes, Chef.

09:38Everybody, one minute out.

09:39Let's go.

09:40One minute out.

09:41I need to drop eggs.

09:42First to finish is winning tonight.

09:43Let's go.

09:44Yes, Chef.

09:44I'm waiting for you.

09:45Right behind.

09:46Walking, steak.

09:48Come on.

09:49Walking, steak.

09:50Oh, Kara.

09:51It's too raw.

09:55OK, Red Team, come here.

09:58Oh, no.

09:59Yes, oh, no.

10:00Come here.

10:01Yes, Chef.

10:02It's too raw.

10:03It's ice cold.

10:04I can't send that.

10:05Yes, Chef.

10:05Switch stations, somebody.

10:07Now another steak is coming back blue.

10:09I mean, the thing is moving.

10:11You know, that is unacceptable.

10:13Young lady, hey, you'll get arrested in a minute.

10:15Yes, Chef.

10:16Don't lose your momentum, ladies.

10:17Come on.

10:18Give me five minutes on the steak.

10:19Go, go, go, go.

10:20Walking, steak.

10:21Walking, steak.

10:22Let's go.

10:23Come on.

10:24Beautiful.

10:24Thank you, Chef.

10:25Your steak's spot on now.

10:26Walking behind, please.

10:27Let's go.

10:28Gently, gently, gently.

10:29You can break the egg.

10:30Come on, ladies.

10:31Last table.

10:32Two steaks, two waffles, two baddies to sell the last ticket,

10:34and we're done.

10:35Yes.

10:36Come on, girls.

10:37Come on, come on.

10:38We've got to beat the boys.

10:39I got it.

10:40I got it.

10:41I can't get two sausage right here.

10:43This is the most important waffle of your life.

10:44Let's go.

10:45Waffles are 30 seconds out.

10:46We're plating in 30 seconds.

10:48OK, get those other ones up.

10:49We're ready.

10:50We're ready.

10:51We're ready.

10:52Let's go.

10:53Let's go.

10:54Let's go.

10:55Let's go.

10:56Let's go.

10:57Let's go.

10:58Let's go.

10:59Let's go.

11:00Let's go.

11:01Let's go.

11:02Let's go.

11:02We're ready.

11:03We're ready.

11:03Where's the waffle?

11:04Walking right now.

11:05Come on, waffle, please.

11:07Let's go.

11:07Don't drop anything.

11:18With a dining room full of police,

11:20both the blue and red teams are racing to finish their last table.

11:24Waffles are 30 seconds out.

11:25We're plating in 30 seconds.

11:27OK, get those other ones up.

11:28We're ready.

11:29We're ready.

11:30Where's the waffle?

11:31Walking right now.

11:32Come on, waffle, please.

11:33Let's go.

11:38Blue team, congratulations.

11:39Hit the bell.

11:39Well done.

11:40Go.

11:41Go.

11:42Go.

11:43Go.

11:44Go.

11:49Go.

11:50It feels so good to have this moment of unity of just absolutely crushing it.

11:55Blue team, congratulations as a thank you for treating our incredible guests today as VIPs.

12:02I've arranged a very special experience for all of you.

12:05You're going to go on a very private, exclusive, all-access tour at the stunning Mystic Aquarium.

12:11Ooh.

12:12Hey.

12:13Aw.

12:14After that amazing experience, you're going to enjoy a delicious, exquisite Italian lunch at the beautiful Tertoria Amalfi.

12:21And do you know what?

12:21It's so good.

12:22I'm going to join you for lunch.

12:24Hey.

12:25Red team, as you can see, dining room needs to be reset, a major clean-up throughout.

12:31And then after that, prep the kitchens ahead of tonight's service.

12:34Both teams, heads of the dorms. Ladies, Chef Michelle will call you when they're ready.

12:39Yes, Chef.

12:41Told you to stick around.

12:43I did.

12:44Even though we've won the challenge, even though I had a really great showing, in my head all I'm thinking of is dinner services next.

12:53And I can't shake the mental headspace feeling that it's going to be just as poor of a performance for me as it was last night.

13:02Come in.

13:04Hi, Chef.

13:05Sit down, bud.

13:06Yes, Chef.

13:08It just keeps on compounding my anxiety and depression.

13:11Um, I'm struggling, Chef.

13:14Um, first of all, I'm so sorry to hear you're struggling.

13:17What's going on?

13:18About two years ago, I went through a divorce.

13:20I got into a really tough mental place.

13:24And then being here, the pressure and stress, it just started spiraling me back into a place that I didn't want to be in.

13:31I'm sitting here struggling with the idea of leaving and quitting.

13:35Your health, your well-being is way more important than this competition.

13:38Yes, Chef.

13:39You have to work on yourself.

13:40Thank you, Chef.

13:41Give me your jacket, please, bud.

13:43Thank you, Chef.

13:44Thank you for the opportunity.

13:45Please, I really appreciate it.

13:46Keep your head up and promise me you'll work on yourself.

13:48Absolutely, Chef.

13:49That is important, Chase.

13:50Thank you, Chef.

13:51The very best of luck, bud.

13:54Chef.

13:55Thank you, bud.

13:56You take care.

13:57Thank you, Chef.

13:59Thank you, Chef.

14:00Thank you, Chef.

14:01Hello.

14:02Hi.

14:03Can you say hi, Chef?

14:04Say hi, Chef.

14:05Hi.

14:06My focus is on my son, Paxton.

14:21He's 12 years old, he's autistic, and his favorite thing in the universe is the aquarium.

14:26Good job!

14:28All I can think about is how much I wish he was here to go and see this with me.

14:33Whee!

14:34Oh!

14:41Juno's gonna go get it.

14:42There you go.

14:43They love when we tap their tongues.

14:45Oh.

14:47I thought I was the whitest thing on Earth, but looking at these whales, definitely got

14:52a little competition.

14:54Whee!

14:56Bye, dude!

14:57While the blue team is enjoying the environment at the aquarium, one member of the red team...

15:04Bless you.

15:06...for some reason is having a bad reaction to her environment.

15:08On top of being allergic to Connecticut...

15:18I live in Rhode Island, so me being allergic to New England, this is like a normal situation

15:25that happens basically from, like, April until, like, July.

15:29Bless you.

15:31You guys don't have to say bless you anymore.

15:33I've sneezed, like, a thousand times.

15:35She's going like this and grabbing the plates.

15:38I'm like, oh, my God.

15:40Guys, if you are sneezing on the plates, you need to redo it, okay?

15:44I'm not sneezing on the plates, I promise.

15:46I'm not sneezing on no plates.

15:49While the red team learns that punishments are nothing to sneeze at, the blue team is doing

15:58some plate cleaning of their own.

16:00This is bananas.

16:02Mmm.

16:03We good?

16:06Very good.

16:07Yeah.

16:08Uh, how nice it to be out.

16:10Finally.

16:11Come on.

16:12I'm, like, sitting down with the goat right now.

16:15I take none of that for granted, and I'm in awe right now.

16:18Any questions, fire away.

16:19Anything and everything.

16:20How did that experience start from going from an executive chef to your name gets mentioned

16:26in every household and everybody gets excited?

16:28It's taken me over three decades to get where I have, but this didn't happen overnight.

16:32When I get comfortable, I need to be uncomfortable, because that's when the learning starts.

16:36You've got to be the best marketing tool you've ever had.

16:38You've got to be social media PR machines now, and you've got to stay ahead of those trends.

16:42So that role of a chef today is just so much more exciting than it was 15, 20 years ago.

16:47To actually be eye-to-eye with him and not being told to off, I mean, it's such a rewarding experience within itself.

16:56How do you balance it all out, like, that lifestyle?

16:58I do not waste 24 hours.

16:59When I take time off, it's off, phones off, and fishing poles out, and run a boat, and then it's back a thousand miles an hour, so.

17:05You have probably more stress than any chef we all know.

17:09When I see a problem, I tackle it head-on. I don't park it, build it, put another one in my pocket, and then tomorrow I wake up with 11 problems.

17:17Because then it's battered away. It's gone.

17:20That was a bad-ass response.

17:23Inspiring.

17:26As dinner service approaches in Hell's Kitchen, it's a new chance to shine in front of Chef Ramsay.

17:33So this has to get scored.

17:35Okay. Show me a score real quick.

17:37But one chef needs to be schooled on the fish.

17:41If you see me up, you let me know.

17:43I'm extremely anxious going into dinner service.

17:46I have to make up for the show that we experienced last night on the fish station.

17:50Medium heat on the salmon, right?

17:52Grill it. Try to get it that 80% if you can.

17:56I got you.

17:57You know, we got kicked out of dinner service yesterday.

17:59I literally am just hoping that Alayna pulls through.

18:02Why you don't leave them like this?

18:04But this is not looking good.

18:05You're stressing me out, girl.

18:07Y'all better get on my nerves already.

18:08Mm-mm, mm-mm, mm-mm, mm-mm.

18:10We starting out bad.

18:11Yeah, I'm not doing it.

18:21Uh, ladies.

18:22Chef.

18:23On the fish, pass me a piece of salmon, please.

18:25Make sure that's beautifully seasoned.

18:27My fish goes skin side down.

18:29If the pan's moving too hot like that is,

18:31a touch more oil in there, cool it down.

18:33I can still play with my time.

18:35I just leave it there, cooking slowly.

18:37If we're backed up, you've got to get out of the pan

18:39and just sit it nicely on your resting rack.

18:42This feels great learning under Chef Ramsay.

18:45So my confidence level is pretty high right now.

18:49Mourinho.

18:50Yes, Chef.

18:51Open Hell's Kitchen, please.

18:52Let's go.

19:02The doors open for the second dinner service in Hell's Kitchen

19:06at Foxwoods Resort Casino.

19:08Cheers, everyone.

19:10And tonight, Chef Ramsay has invited VIPs

19:13to dine at the chef's tables.

19:15Are they cooking?

19:16The blue team will be serving up hip-hop legend Fat Joe.

19:20What would you do if you were 25 all over again

19:22with the knowledge you've got now?

19:23I wish.

19:24I'd be a kazillionaire.

19:25As opposed to a billionaire.

19:26Yeah.

19:27While famed restaurateur

19:29and owner of New York Hotspot say less,

19:32Dara Mirjohangiri will be dining in the Red Kitchen.

19:35Good evening, gentlemen.

19:36Hello.

19:37I'm hearing some great things, though.

19:38Good.

19:39Thank you for joining us.

19:41I'll have the beef wellington.

19:43I'll do the halibut.

19:45In addition to the classic menu,

19:47Chef Ramsay has added a duck confit salad

19:49with a maple glaze.

19:51Some cranberries in there for a little bit more sweetness

19:53because you guys said you like sweetness.

19:55To be served tableside by Henry from the blue team.

19:58And because their team has one extra person,

20:01both Lisa and Jada from the red team.

20:04Are you excited?

20:05I'm excited, too, for you.

20:06I might pull up a chair right there and join you.

20:08Come on down.

20:09On order. Let's go.

20:11All right, guys, yes?

20:12Yes, sir.

20:13Four covers table two.

20:14Two results and two scallops.

20:15Let's go.

20:16All right, I need eight.

20:17Let me know when that is two minutes out.

20:20You should know eight minutes.

20:22I'm starting us off with a bang.

20:25I got to start off strong to make sure

20:27that everybody else has a good service.

20:30You got two lobster in?

20:32Your lobster's dropped.

20:34Here, let's get your scallops on a tray.

20:36Let's get your scallops.

20:37You got them?

20:38Scallops on a tray.

20:39Chef Ramsay puts me on the station.

20:41I'm going to mix it up with Bradley.

20:42Don't mix it up, because I have...

20:43You have to.

20:44I know, I'm not.

20:45I'm just swirling the butter so it doesn't break, Chef.

20:46Bradley's great, but he panics,

20:48and I'm fully preparing for that to happen.

20:50I got one minute to window.

20:51Yo, I put your bottle right there.

20:52You got a hot oil right there.

20:53You got hot oil right there you could use.

20:54You got to move.

20:55Hurt, hurt, hurt.

20:56Salt?

20:57You got salt?

20:58I got salt.

20:59One walk-in right now.

21:00Two risotto.

21:01Can you run these?

21:02Good one.

21:03I need that lobster out.

21:04Scallops, Chef.

21:05That's not even...

21:07Not done.

21:08Not done.

21:09Lobster tail, please.

21:10Put it on the heat.

21:11Swirl, swirl, swirl.

21:12Lobster tail, please.

21:14This is a little .

21:15No answer.

21:16Lobster tail, please.

21:17Lobster tail, please.

21:18Lobster tail.

21:19Tell me you're walking.

21:20I'm finishing the lobster now.

21:22One minute, Chef.

21:23Oh, .

21:24Hey, just don't come here.

21:25Come here, come here, come here.

21:26It's our first table.

21:28It's got to come together.

21:29Yes, Chef.

21:30And I'm not going to go any further

21:31until we all synchronize.

21:32Yes, Chef.

21:33Beautifully.

21:34Come on.

21:35Yes, Chef.

21:36How?

21:37Get it together, yo.

21:38Everyone's looking at me right now

21:40for these lobster tails.

21:41Real time?

21:42Real time.

21:43Real time.

21:44You guys are both talking to me.

21:45Relax, relax.

21:46One at a time.

21:47Hey, one at a time.

21:48You think you're not overwhelming me right now?

21:49Behind with lobster, Chef.

21:51Let's all back off Bradley.

21:57Nicely cooked.

21:58Let's go.

21:59With the blue team's first appetizers

22:01earning rave reviews,

22:03delicious.

22:04Wonderful.

22:05How's yours?

22:06Really good.

22:07Oh, my God.

22:08Over in the red kitchen.

22:09OK, ladies, here we go.

22:10Yes, Chef.

22:11Yes, Chef.

22:12Four covers double 26.

22:13Two risotto, two scallops, one table side.

22:14Heard.

22:15Hey, Chef.

22:16Good.

22:17Let me know when I can drop that scallop.

22:18Yes, ma'am.

22:19I'll let you know right now.

22:20Can you wash that for me while there's scallop?

22:21Absolutely.

22:23I'm working with Elena tonight.

22:24And I like Elena.

22:25I need that pan.

22:26That's for my scallops.

22:27I'm sorry.

22:28I'm sorry, baby.

22:29This is the station that went down the night before.

22:31This is the station that everyone's going to have their eyes on.

22:34When it's starting to go a bit milky,

22:36all we do is just turning them rubber.

22:38So no butter, right?

22:39Yes, Chef.

22:40OK, let's go.

22:41Three minutes out.

22:42Three minutes on up.

22:43Three minutes hurt.

22:44I feel like I am setting a good tone for the kitchen.

22:48Are we good, Fish?

22:49I'm good.

22:50Just waiting for them to finish cooking.

22:51Absolutely.

22:52And I'm loud, so I'm vocal.

22:54All right, ladies, drop lobster tails.

22:56Two lobster tails.

22:57Drop those.

22:58Now.

22:59Probably look scallops.

23:00I'm probably louder than Chef Ramsay.

23:02You let me know when you're ready to walk in, I'm with you.

23:04Yes, ma'am.

23:05Don't tell them I said that.

23:06Down.

23:07Walk in.

23:15Very nice, that risotto.

23:16Beautiful.

23:17Service, please.

23:18With the red team off to a strong start.

23:21Buttery, delicious.

23:22Absolutely incredible.

23:23Both kitchens are sending out appetizers at a steady pace.

23:27Like, I've never had this before.

23:29I love it.

23:30Allowing Chef Ramsay to move onto the blue kitchens first.

23:34Entree, two halibut, two strip.

23:36Good movement.

23:37Let's go.

23:38Two halibut, two strip.

23:39Heard.

23:40How are you looking on the halibut?

23:41Hallie, give me like two, three minutes.

23:43Perfect.

23:44Oh, yeah, he's making it move.

23:46You good on that?

23:47You need a flip?

23:48Yes.

23:49Please check that for me.

23:52me, dude.

23:54Oh, I just burned myself hella bad.

23:57I just like seared my skin like so hard with that oil.

24:00Ah, dude.

24:01I think I might need to medic it, dude.

24:03Dude.

24:04So bad.

24:05Ah, medic?

24:06Medic?

24:07Is there a medic?

24:14It's 45 minutes into dinner service and Louisiana's Bradley.

24:18You good on that?

24:19You need a flip?

24:20Yes, please check that for me.

24:25me, dude.

24:26Oh, I just burned myself hella bad.

24:28Has just suffered a burn.

24:30Dude, I think I might need to medic it, dude.

24:32Dude, so bad.

24:34Ah, medic?

24:35And has exited the kitchen.

24:38Bradley, we're working around hot .

24:40Yeah, we burn ourselves, but also we work through it.

24:43Do you have any like burn cream or anything?

24:45Yeah, that's all I need.

24:46It's not like you look like Freddy Krueger.

24:48Grow the up, figure it out.

24:49You good, buddy?

24:50I'm back.

24:51I got some burn cream.

24:52We're good.

24:53Let's go, bro.

24:54Let's go, let's go.

24:55Time to push.

24:56200 for two stripped.

24:57Give me a time.

24:58Nine out on stripped.

24:59Nine?

25:00Aren't they already just touched them?

25:02Aren't they already rare?

25:03Yeah, it's the rare stuff.

25:04Look how thin they are.

25:05OK.

25:06Nine minutes.

25:07Isn't that going to overcook them?

25:08Yes, Chef.

25:09Five out on stripped.

25:10No, man.

25:12I'm feeling a little nervous on this meat station.

25:15I'm hoping that Chef Ramsay realizes that I do know what I'm doing.

25:19Chef's up.

25:20Walking to Hallie.

25:21It's Hallibut right here in the middle.

25:23On your left, Chef.

25:24Right here?

25:25Yes.

25:27Walking two strips.

25:28Coming down behind.

25:29Nicely cooked there, Hallibut.

25:30Oui.

25:33Paul, come here.

25:37That's medium rare.

25:39Cooked perfectly.

25:40Thank you, Chef.

25:41But if you said nine minutes, it's going to be overcooked.

25:42Yes, 100%, Chef.

25:43Bounce back.

25:44Thank you, Chef.

25:44Cooked just right.

25:47Cooked just right.

25:48Let's go, guys.

25:49Let's keep pushing.

25:50Come on.

25:51We're making food, baby.

25:52Don't order.

25:53Pork of us have a 24, yes?

25:54Entree to salmon to Wellington.

25:56In we go.

25:57Let's go.

25:58Are you good to rise in five, ladies?

25:59Five minutes.

26:00Yeah, give me five.

26:01I don't really have much skin on salmon cooking experience.

26:05Finish.

26:06I was just trying to make sure you're good.

26:07That's all.

26:08No, I trust you.

26:09I can feel everybody just, like, looking at me.

26:12And I'm like, I just have to tone everything out,

26:16get these salmon cooked, and get this food out.

26:18Walking salmon.

26:19Walking to salmon.

26:24Ladies.

26:25Ladies, all of you.

26:26Yes, Chef.

26:27So the wellings are cooked beautifully.

26:29This comes on a tray.

26:30It's not even hot.

26:31I've got one raw and one overcooked.

26:35Start the table again.

26:36Yes, Chef.

26:37Yes, Chef.

26:38If Elena can't get this back on track.

26:41Extra eye on this for me.

26:42Yeah.

26:43I have no idea if we're going to be able to get through

26:45this dinner service.

26:46Walking hot, hot, hot, hot.

26:52Go.

26:53Heard that.

26:54While Elena's salmon has the diners feeling like they're

26:57on cloud nine.

26:58Looks great.

26:59What's it taste like?

27:00Heaven.

27:01Over in the blue kitchen.

27:03Pie now to Wellington, one salmon, Chef's table.

27:05Two Wellington, one salmon.

27:07Heard.

27:08Give me how much time.

27:09How long on the wellies?

27:10Plus the rest needs 12 to 14 minutes, brother.

27:1212 to 14?

27:13Yeah.

27:16Let me tell you something.

27:17Fat Joe's about to be skinny Joe.

27:19If I wait any longer for this food.

27:21How long till I can fire salmon, fellas?

27:26I'm looking over at these guys and they're just, they're just

27:28like, I don't know.

27:30I don't know.

27:31Can, can you drop the salmon?

27:33I would.

27:34Those need 12 minutes?

27:35I'm checking them now, Chef.

27:36OK, you don't need 12 minutes.

27:37Yes, Chef.

27:38So I can go ahead and start my salmon, yes?

27:40Yes, Chef.

27:42We're 90 seconds, one minute out, yeah?

27:43Yeah, we're waiting on him, brother.

27:45It's annoying because I was waiting on you to tell me when to

27:48fire salmon and now I'm on salmon.

27:51Behind, behind, behind.

27:53Behind.

27:54Down.

27:55Thank you, Chef.

27:56Appreciate it.

27:57Look at this.

27:58Go.

27:59With the blue team's entrees,

28:00finally making it over to their chef table.

28:03This was worth the win.

28:04Preventing Fat Joe from needing a name change.

28:06Over in the red kitchen, Chef Ramsay's ready to.

28:09Fire now, Chef's table.

28:10One salmon, one lamb.

28:11Yes, Chef.

28:12How's the lamb looking?

28:13She has to cook them skin side down.

28:15Yes, Chef.

28:16Look, I'm here to help you.

28:17You know that's halfway through, right?

28:18Yes, Chef.

28:19Now, to pick that up and get that to pink,

28:20what do you need to do?

28:21Hop in the oven for like two minutes.

28:22Yeah, Max.

28:23This is the second time she's had to learn to cook fish.

28:26Just touch that there like that.

28:27You know it's still raw in the middle, yes?

28:28Yes, Chef.

28:29Make sure you're listening.

28:30Alexandra.

28:31Yes, Chef.

28:32Whilst it's all giggly and laughing,

28:33but let me tell you something.

28:34I've slowed the whole thing down.

28:35We're right back to time.

28:36I apologize, Chef.

28:37There's a third time I've heard you giggle tonight,

28:38but it's all funny going on.

28:39Is that clear?

28:40Yes, Chef.

28:41Yes, Chef.

28:42I see.

28:43Yes, Chef.

28:44I see.

28:45I see.

28:46I see.

28:47I see.

28:48I see.

28:49I see.

28:50I see.

28:51I see.

28:52I see.

28:53I see.

28:54I see.

28:55I see.

28:56I see.

28:57I see.

28:58I see.

29:00Thank you for your feedback.

29:02You can't make this up.

29:04We are quite literally here to receive all of his feedback.

29:10Walking lamb, the sizzle plate is hot, Chef.

29:12I hope it's hot as a kitchen.

29:14Walking, walking hot.

29:20God, please.

29:23Please enjoy.

29:29Table four and fire.

29:30Entree, one welly, one salmon, two lamb.

29:33Yes, Chef.

29:34Let's go, guys.

29:35In that oven now.

29:36In this oven?

29:37Yes, in this oven now.

29:38Go.

29:39Can I put my salmon in the oven, please?

29:40Yes.

29:42Two out on two lambs, one welly.

29:43All right.

29:44All right, two minute warning.

29:45Yes, we have a few hiccups, but all in all right now,

29:48we're settled and we're focused.

29:51Let's go.

29:52Wellington lamb, let's go.

29:53I've got the garnish.

29:54I need one more minute on lamb.

29:56Be real with me.

29:57One or two.

29:59Brother, that's still cold.

30:00What?

30:01Cold.

30:02How long, blue team?

30:03I need two more minutes, guys.

30:04It's going to be realistic.

30:05Dude, you got to keep it real with me from now on.

30:07This is not going to work.

30:08Salmon's out of the pan.

30:09Salmon's out of the pan.

30:10I don't know what else to do.

30:11I .

30:12Guys, guys, guys, guys, guys.

30:14I'm not getting yelled at for this .

30:15Hey, respectfully, everybody just shut the up.

30:17Respectfully, I need communication, Chef.

30:19That's all I'm asking.

30:20Hey, hey.

30:21Chef, don't snap at me.

30:22Man, look at me.

30:23Hey, just stop.

30:33It's an hour and a half into dinner service

30:35and bickering on the blue team.

30:37You're going to be realistic.

30:37You got to keep it real with me from now on.

30:39Guys, guys, guys, guys.

30:40I'm not getting yelled at for this .

30:41Has ground the kitchen to a halt.

30:43Everybody just shut the up.

30:44Respectfully, I need communication, Chef.

30:46That's all I'm asking.

30:47Hey, hey.

30:48Chef, don't snap at me.

30:49Man, look at me.

30:50Hey, just stop so we can just get some sensibility in here.

30:57We'll talk about communication and tighten it up later.

30:59Let's just get this food out, yeah?

31:00Let's just put our egos aside.

31:02Let's just get the out.

31:04Where's the salmon?

31:05Salmon walking, Chef.

31:06Salmon walking, Chef.

31:07Let's go.

31:08Yes, Chef.

31:09Come on, Paul.

31:10Hot, hot, hot.

31:11Walking lamb right now.

31:12Coming down.

31:13Sorry, Chef.

31:14Keep hanging in there, all right?

31:15Keep your head up.

31:16Keep going.

31:17This is a scary sight, bro.

31:19Oh, boy.

31:22Hey, all of you come here.

31:24Come here.

31:25We're going to kick them off.

31:27They're failing.

31:28They're failing.

31:29It's finished.

31:30I just waited 21 minutes for that table,

31:32and the lamb's raw.

31:35How can it still be ice cold and raw in the middle?

31:38Get out!

31:39Chef.

31:42He scolded them three, four, five times.

31:44Kept bringing them.

31:45They wouldn't listen.

31:46Right.

31:47Come back with two names that you could do without

31:50to make your team stronger.

31:52will you, yeah?

31:53Yes, Chef.

31:56Nice job, ladies.

31:57Nice job.

31:58Four cups, table 25.

32:01Halibut, Wellington, two chicken.

32:03Yes, Chef.

32:04Six minutes.

32:05Chicken herd.

32:06I can start the chicken.

32:07You ready to go on two halibuts?

32:08You're doing salmon?

32:09I'm doing Hallie's.

32:10OK.

32:11I'm still watching the meat station.

32:13I've called out at Wellington.

32:14It's still not in.

32:15Yes, Chef.

32:16It's in.

32:17Hold on, stop.

32:18She just told me it's in.

32:19I don't think you're trying to be smart.

32:20I'm up to one, Chef.

32:21I'm up to one, Chef.

32:22To put back in to be fired.

32:23Keep that for an emergency.

32:24Yes, Chef.

32:25If I say Wellington Inn, it means Wellington Inn.

32:26Yes, Chef.

32:27Is that clear?

32:28Because in 20 minutes time,

32:29I think that's going to be overcooked.

32:30Yes, Chef.

32:31What do you think?

32:32Yes, Chef.

32:33Get it in.

32:34I'm frustrated.

32:35A lot's going on.

32:36My partner's kind of in la-la land.

32:38Can you poke it?

32:39Poke it?

32:40We need the...

32:41I'm just wondering if one of these is going to be better.

32:43Don't flip it over.

32:44You can tell the morale on the team is just like

32:47disintegrating before our very eyes.

32:49How long on chicken?

32:50It'll be there in one minute.

32:51Oh, sorry.

32:52Because she's asking for it.

32:54Talk about no chicken.

32:55Wow.

32:56I have the attitude?

32:57Wow.

32:58Okay.

32:59Anaya is always talking, but never actually saying anything.

33:03So it is difficult when somebody doesn't know a lot,

33:06but thinks they do.

33:08How about you don't worry about my attitude

33:09and worry about a chicken?

33:10You just said I had an attitude.

33:11I didn't say you had an attitude, but...

33:13Anaya, leave me be.

33:14We can walk wellies when you're ready.

33:16Walking wellies.

33:17Behind.

33:18Coming through behind.

33:19Hot.

33:20Hot.

33:21Behind.

33:22Walking.

33:23Hot.

33:24How long on chicken?

33:25Coming now, Chef.

33:33Red team, come here.

33:34Yes, Chef.

33:35Coming down.

33:36Yeah.

33:37So now the Wellingtons are mid-well.

33:39See how overcooked that is?

33:40That's just...

33:41That's just...

33:42We're not even in sync.

33:43We're not even together.

33:44We're not even pushing each other.

33:46Get out!

33:47Yes, Chef.

33:48Get out!

33:49Hey, and ladies, I slowed it down.

33:53I'm cooking the salmon.

33:54I'm cooking the scallops.

33:55I'm trying to get the timings right.

33:57She's laughing, giggling.

33:58Come back to me with two individuals they could do without.

34:01I'm done.

34:02Get out.

34:03Yes, Chef.

34:04Get out.

34:05Again.

34:06I'm mad now.

34:08Like, this is annoying.

34:10I knew Anaya was going to go off.

34:12She is hot.

34:14The real question is, what the happened?

34:16Fish again tonight.

34:18Me.

34:19The wellies got us kicked out.

34:20What the are you talking about, fish?

34:21No, me.

34:22It wasn't just...

34:23It wasn't just that.

34:24You had two salmon, two halibut, and that was what put our wellies back.

34:30No, the two salmon and two halibut.

34:31That was just us.

34:32It over rested because we couldn't tell.

34:35Why are you yelling?

34:36Why are you yelling?

34:37I'm not yelling.

34:38You're the only one.

34:39I suggest you calm down a little bit.

34:40No, no, no.

34:41That's...

34:42No, it wasn't about to happen.

34:43Hey, this is not productive.

34:45We all know what went wrong.

34:47The fish absolutely had some problems tonight.

34:49We're not ignoring that.

34:51But at the end of the day, what got us kicked out were the Wellingtons being overcooked

34:56on top of all the other that happened.

34:58Anyway, let's go around the room and we'll come to a consensus.

35:01I think, Elena, because of the fish, just simple fact.

35:05Yeah.

35:06To be quite frankly honest, Alex, I think you got to go up.

35:09It was you laughing in his face.

35:09The Wellingtons is the reason why we just got kicked out of the kitchen.

35:19And the Wellingtons was Kat's responsibility.

35:23I ain't trying to have no beef with Kat, though.

35:28But my fish ain't get us kicked out of the kitchen.

35:32Do you honestly in your heart of hearts feel like meat messed up more than fish did tonight?

35:36Yes.

35:41Let's officially, you know, cast that vote.

35:44If we're going just straight business, Antonio and Paul.

35:48I'm going the same thing.

35:51I'm gonna have to go Paul and Bradley.

35:55I think that you dropped the ball with the scallops a couple times.

35:59I'm thinking I did amazing tonight.

36:01There was one slip up, but I corrected that within 30 seconds.

36:05There's no way I should be going up for elimination.

36:08Paul?

36:09Um, I'm gonna say Bradley and Antonio.

36:11I wasn't the lead, so I was just trying to support in any way I could do on that station.

36:15This is a really hard one for me.

36:17Because it's like 1A or 1B.

36:31I know you're first nominee and why.

36:37Our first nominee tonight, Chef, is going to be Elena.

36:40Why?

36:41Simply because that was our first snowball in the whole show of our service tonight.

36:46Second nominee and why.

36:49Our second nominee tonight, Chef, is going to be Alexandra.

36:52As a team, we thought it was quite disrespectful for her to laugh in your face during service.

36:56That was not what I did.

36:58Chris, Blue Team's first nominee and why.

37:01Our first nominee was Paul, Chef.

37:03He led on the meat station and the lack of the communication that was coming from the meat station that was just a little confusing.

37:09And it led us to have a long ticket time, Chef.

37:12Second nominee and why.

37:14Our second nominee, Chef.

37:26Blue Team's second nominee and why.

37:28Our second nominee, Chef.

37:30Antonio, because he was also with Paul on the meat station.

37:38Paul, Antonio, Alexandra, Elena, step forward, please.

37:45Alexandra, are you the weakest chef in the red kitchen?

37:48No, Chef.

37:49Who is that?

37:50I feel like fish went down hard tonight.

37:52And I couldn't communicate with Garnish very well tonight, Chef.

37:54She didn't really give me a straight answer.

37:56Alexandra, tell me why she's staying in Hell's Kitchen.

37:59Our team has had a communication problem before I started doing meat.

38:02But everything fell on me tonight because I feel like certain people in our group are ganging up on certain people.

38:06Ganging up?

38:07I'm not expecting you to be best friends.

38:09I'm expecting you to work as a team.

38:11Yes, Chef.

38:12And shine as individuals.

38:13And I'm going to try to make this back up to my team if you will give me that opportunity.

38:16Elena, if you're not the weakest chef in the red team, then who is?

38:20Alexandra.

38:21Alexandra.

38:22Why?

38:23Because she simply can't even give you a straight answer.

38:26Oh, my God.

38:28Elena, tell me why you should stay in Hell's Kitchen.

38:30I should stay in Hell's Kitchen because tonight I made a mistake with the two salmon, but I bounced back.

38:35And I feel like I will not make the same mistake twice.

38:38From here on out, you won't see that again.

38:40Antonio.

38:41Yes, Chef.

38:42Tell me why you should stay in Hell's Kitchen.

38:45I'm passionate, I'm hard working, and I'm willing to do whatever it takes to be here.

38:50Paul, what happened?

38:52I think I was too focused on the cooking part, not the communication part.

38:56Tell me why you should stay in Hell's Kitchen.

38:57I never make the same mistake twice, and I know that if I'm put on that meat station again, I will lead that station to success.

39:05The person leaving Hell's Kitchen is?

39:08Paul, give me your jacket, young man.

39:15Honestly, tonight's performance, I was appalled.

39:18And secondly, you are not ready to become my head chef.

39:20Yes, Chef.

39:21Understood?

39:22Yes, thank you for this opportunity, Chef.

39:23Get out of here.

39:25Bye, Paul.

39:26Bye, Paul.

39:27Bye, Paul.

39:28Bye, everybody.

39:29Bye, Paul.

39:30Bye, Paul.

39:32I'm shocked.

39:33I'm pissed.

39:34I'm definitely disappointed in myself.

39:35The most surprising thing is how hard this whole competition is.

39:38I didn't think it was going to be a walk in the park,

39:42but I sure as hell didn't think it was going to be as hard as it was.

39:45You three?

39:50I'm not done yet.

39:55Alexandra.

39:59Stop giddling.

40:01Get back in line.

40:02Sorry to disappoint you guys.

40:11Antonio.

40:12Get back in line.

40:15Elena, what you did tonight earlier has proved to me that, young lady,

40:21you are not experienced enough to become my head chef at Hell's Kitchen

40:25here at Foxwoods Resort.

40:26Yes, Chef.

40:27Please give me your jacket.

40:28Yes, Chef.

40:29Thank you for the opportunity, Chef.

40:36Good night.

40:37Good night.

40:38Bye, Elena.

40:39Bye, y'all.

40:40Bye, Elena.

40:44Oh, my God.

40:48This is not what I expected.

40:49I bounced back from my mistakes, and Alexandra should definitely be standing here instead of me.

40:54You, Alexandra.

40:55I do not want to see a performance like that again.

40:59Is that clear?

41:00Yes, Chef.

41:01Now, off.

41:08Elena basically gave me a huge when she told Chef Ramsay that I was the weakest chef.

41:13There's a lot of ways to flip the bird, if you know what I'm saying.

41:17Elena flipped the bird first.

41:20I am so mad.

41:23The pigment from my hair is exuding out of all my other pores.

41:28Alexandra just made herself the villain on the red team.

41:32None of that should have happened.

41:33Did you see her flick her off when she left?

41:35You flipped her off?

41:36Do you want to talk to me about it, or do you want to talk ?

41:39Here's the story of Elena and Paul, who couldn't cook their proteins at all.

41:45They failed on the fish and meat, and led their teams to defeat.

41:49And now their jackets will hang on my wall.

41:59Next time on Hell's Kitchen, Battle of the States.

42:02Babe, you're up.

42:03That's the end.

42:04You're up.

42:06Will rising tensions with Alexandra

42:09There is not a conversation if you don't let me finish my sentence.

42:13Reach a breaking point.

42:14They all ganged up against me to with me.

42:16And cause her fellow chefs to do anything they can.

42:19Alex is crazy.

42:20To eliminate her from the competition.

42:22I don't play mean girl politics.

42:24Even if it means doing the unimaginable.

42:27Oh, there's more.

42:30No.

42:31Oh, my God.

42:32Are you okay?

42:33On the next Hell's Kitchen.

42:35.

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