- 3 hours ago
Hell's Kitchen Season 24 Episode 03
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🎥
Short filmTranscript
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.
01:42You'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.
06:57Let 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.
08:31We'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.
10:19Come on.
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 steak, two waffles, two baddies to sell the last ticket,
10:34and we're done.
10:34Yes.
10:35Come on, girls.
10:36Come on.
10:37We've got to beat the boys.
10:38I've got to.
10:39I've got to.
10:40I can't get two sausage right here.
10:41This is the most important waffle of your life.
10:43Let's go.
10:44Waffles are 30 seconds out.
10:46We're plating in 30 seconds.
10:47OK, get those other ones up.
10:48Let's go.
10:49Let's go.
10:50Let's go.
10:51Let's go.
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.
11:01Get those other ones up.
11:02We're ready.
11:02We're ready.
11:02We're ready.
11:03We're ready.
11:03Where's the waffle?
11:04In hands.
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.
11:26We're plating in 30 seconds.
11:27OK, get those other ones up.
11:28We're ready.
11:29We're ready.
11:29We're ready.
11:29We're ready.
11:30Where's the waffle?
11:31In hands.
11:31Walking right now.
11:32Come on, waffle, please.
11:34Let's go.
11:38Blue team, congratulations.
11:39Hit the bell.
11:40Well done.
11:40Go.
11:41Go.
11:42Go.
11:43Go.
11:49It feels so good to have this moment of unity of just
11:54absolutely crushing it.
11:56Blue team, congratulations.
11:57As a thank you for treating our incredible guests today as VIPs, I've
12:02arranged 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.
12:12Aw.
12:13After that amazing experience, you're going to enjoy a delicious, exquisite Italian lunch
12:19at 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.
12:36Ladies, Chef Michelle will call you when they're ready.
12:38Yes, Chef.
12:39Told 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
12:50head all I'm thinking of is dinner services next, and I can't shake the mental headspace
12:57feeling that it's going to be just as poor of a performance for me as it was last night.
13:02Come in.
13:03Come in.
13:04Hi, Chef.
13:05Sit down, bud.
13:06Yes, Chef.
13:07It 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
13:30that 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.
13:46I really appreciate it.
13:47Keep 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.
14:01Hello.
14:02Hi.
14:03Can you say hi, Chef?
14:04Say hi, Chef.
14:05Good.
14:06My focus is on my son, Paxton.
14:21He's 12 years old.
14:22He's autistic.
14:23And his favorite thing in the universe is the aquarium.
14:26Good job.
14:27Good 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, my God.
14:37Juno's going to go get it.
14:41There you go.
14:42They love when you tap their tongue.
14:45Oh.
14:47I thought I was the whitest thing on earth, but looking at these whales, definitely got a
14:53little competition.
14:54Ha-ha.
14:55Whee!
14:56Bye, Stephen!
14:57While the blue team is enjoying the environment at the aquarium, one member of the red team...
15:03Bless you.
15:05...for some reason is having a bad reaction to her environment.
15:10On top of being allergic to Connecticut...
15:16Achoo!
15:17Achoo!
15:18Achoo!
15:19Achoo!
15:20I 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.
15:30You 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.
15:47No, I'm not sneezing on no plates.
15:51Achoo!
15:52While the red team learns that punishments are nothing to sneeze at, the blue team is
15:58doing some plate cleaning of their own.
16:01This is bananas.
16:02Mmm.
16:03Yay!
16:04Are we good?
16:05Very good.
16:06Yeah.
16:07Uh, how nice it to be out.
16:09Finally.
16:10Come on.
16:11I'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?
16:19Fire away.
16:20Anything and everything.
16:21How 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 where 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.
16:55How 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 1,000 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.
17:11I 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.
17:19It's gone.
17:20That was a bad-ass response.
17:22Inspiring.
17:27As 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.
17:34Okay.
17:35Show me a score real quick.
17:36But one chef needs to be schooled on the fish.
17:40If you see me up, you let me know.
17:43I'm extremely anxious going into dinner service.
17:45I 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.
17:53Try to get it that 80% if you can.
17:55I got you.
17:56You 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 him like this?
18:03But this is not looking good.
18:05You're stressing me out, girl.
18:06Y'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.
18:20Uh, ladies.
18:21Chef.
18:22On 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, a 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 and 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.
18:48Mourinho.
18:49Yes, Chef.
18:50Open Hell's Kitchen, please.
18:51Let's go.
18:52The doors open for the second dinner service in Hell's Kitchen at Foxwoods Resort Casino.
19:07Cheers, everyone.
19:09And tonight, Chef Ramsay has invited VIPs to dine at the chef's tables.
19:14What are you cooking?
19:15The blue team will be serving up hip-hop legend Fat Joe.
19:19What would you do if you were 25 all over again with 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 and owner of New York Hotspot say less, Dara Mirjohangiri will be dining in the red kitchen.
19:35Good evening, gentlemen.
19:36Hello.
19:37I'm hearing some great things, though.
19:38Good.
19:39Good.
19:40Thank you for joining us.
19:42I'll have the beef wellington.
19:44I'll do the halibut.
19:45In addition to the classic menu, Chef Ramsay has added a duck confit salad with a maple glaze.
19:51Some cranberries in there for a little bit more sweetness because you guys said you like sweetness.
19:56To be served tableside by Henry from the blue team.
19:59And because their team has one extra person, both 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.
20:09Come on now.
20:10On order.
20:11Let's go, guys, yes?
20:12Yes, sir.
20:13Four covers table two.
20:14Two results and two scallops.
20:15Let's go.
20:16All right.
20:17I need eight.
20:18Let 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 that everybody else has a good service.
20:31You got two lobster in?
20:32Your lobster's dropped.
20:33Here, let's get your little scallops on a tray.
20:36Let's get your scallops.
20:37You got them?
20:38Scallops on a tray.
20:39I got this for...
20:40Oh, I...
20:41Chef Ramsay puts me on the station with Bradley.
20:42Don't mix it up, because I have...
20:43You have to.
20:44I know.
20:45I'm not.
20:46I'm just swirling the butter, so it doesn't break, chef.
20:47Bradley's great, but he panics, and I'm fully preparing for that to happen.
20:50I got one minute to window.
20:51Yo, I put your bottle right there.
20:53You got a hot oil right there.
20:54You got a hot oil right there you could use.
20:55You got to move.
20:56Heard, heard, heard.
20:57Salt?
20:58You got salt?
20:59I got salt.
21:00One walk-in right now.
21:01Two risotto.
21:02Can you run these?
21:03Beautiful.
21:04Lobster out.
21:05Scallops, chef.
21:06That's...
21:07That's not even...
21:08Not done.
21:09Not done.
21:10Lobster tail, please.
21:11Put it on the heat.
21:12Swirl, swirl, swirl.
21:13Lobster 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.
21:22All right.
21:23One minute, chef.
21:24Oh, .
21:25Just don't come here.
21:26Come here.
21:27Come here.
21:28It's our first table.
21:29It's got to come together.
21:30Yes, chef.
21:31I don't want to go any further until we all synchronize.
21:33Yes, chef.
21:34We beautifully.
21:35Come on.
21:36Yes, chef.
21:37How?
21:38Get it together, yo.
21:39Everyone's looking at me right now for these lobster tails.
21:42Real time?
21:43Real time.
21:44Real time.
21:45You guys are both talking to me.
21:46Relax.
21:47One at a time.
21:48Hey.
21:49One at a time.
21:50You think you're not overwhelming me right now?
21:51Behind with lobster, chef.
21:52Let's all back off of Bradley.
21:57Nicely cooked.
21:58Let's go.
22:00With the blue team's first appetizers earning rave reviews.
22:03Delicious.
22:04Wonderful.
22:05How's yours?
22:06Really good.
22:07Really good?
22:08Oh, my God.
22:09Over in the red kitchen.
22:10OK, ladies, here we go.
22:11Yes, chef.
22:12Yes, chef.
22:13Four covers double 26.
22:14Two risotto, two scallops, one table side.
22:15Heard?
22:16Yes, chef.
22:17Good.
22:18Let me know when I can drop that scallop.
22:19Yes, ma'am.
22:20I'll let you know right now.
22:21Can you wash that for me while I eat scallops?
22:22Absolutely.
22:24I'm working with Elena tonight.
22:25And I like Elena.
22:26I need that pan.
22:27That's for my scallops.
22:28I'm sorry.
22:29This is the station that went down the night before.
22:32This is the station that everyone's going to have their eyes on.
22:35When it's starting to go a bit milky, all 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 heard.
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.
22:55All right, ladies, drop lobster tails.
22:56Two lobster tails.
22:57Drop those.
22:58Lobster tails now.
22:59Probably look scallops.
23:00I'm probably louder than Chef Ramsay.
23:02You let me know when you're ready to walk in.
23:03I'm with you.
23:04Yes, ma'am.
23:05Don't tell him 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.
23:20Buttery, 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 on to 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.
23:45He's making it move.
23:46You good on that?
23:47You need a flip?
23:48Yes.
23:49Please check that for me.
23:53me, dude.
23:54Oh, I just burned myself hella bad.
23:56I just, like, seared my skin, like, so hard with that oil.
23:59Ah, dude.
24:01I think I might need to medic it, dude.
24:03Dude.
24:04So bad.
24:05Uh, 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.
24:21You good on that?
24:22You good on that?
24:23You good on that?
24:24Yeah.
24:25You good on that?
24:26I'm back.
24:27I got some burned cream.
24:28Let's go, bro.
24:29Let's go.
24:30Let's go.
24:31Let's go.
24:32Let's go, bro.
24:33Let's go.
24:34Time to push.
24:35Two hot up and two strip.
24:36Give me a time.
24:37Nine out on strip.
24:38Nine?
24:39Aren't they already?
24:40Just time to push.
24:41Two hot up and two strip.
24:42Give me a time.
24:43Nine out on strip.
24:44Nine?
24:45Aren't they already?
24:46Just touch them.
24:47Aren't they already rare?
24:49Yes, they're rare, Chef.
24:50Look how thin they are.
24:51Yes, Chef.
24:52Nine minutes.
24:53Isn't that going to overcook them?
24:54Yes, Chef.
24:55Five out on strip.
24:56Now, man.
24:57I'm feeling a little nervous on this meat station.
24:59I'm hoping that she is going to be able to help.
25:02If you think about the meat station, that's why we want a bunch of food.
25:05OK, yes, Chef.
25:06Nine minutes, isn't that going to overcook them?
25:07Yes, Chef.
25:08Five out on strips.
25:09No, man.
25:12I'm feeling a little nervous on this meat station.
25:15I'm hoping that Chef Ramsay realizes
25:17that I do know what I'm doing.
25:19Chefs up, walking to Hallie.
25:21It's halibut right here in the middle.
25:23I'm going to clap, Chef. Right here?
25:24Yes.
25:25Walking two strips.
25:26Coming down behind.
25:29Nicely cooked, that halibut.
25:30Oui.
25:31Oh, come here.
25:34That's medium rare.
25:38Cooked perfectly.
25:39Thank you, Chef.
25:40But if you said nine minutes, it's going to be overcooked.
25:41Yes, 100%, Chef.
25:42Bounce back.
25:43Thank you, Chef.
25:47Cooked just right.
25:49Let's go, guys.
25:50Let's keep pushing.
25:51Come on.
25:52We're making food, baby.
25:53Don't order.
25:54Four covers there with 24, yes?
25:55Entree to Summerton Wellington.
25:57In we go.
25:58Let's go.
25:59Are you good to rise in five, ladies?
26:00Five minutes, yeah.
26:01Give me five.
26:02I don't really have much skin on salmon cooking experience.
26:06I was trying to make sure you're good, that's all.
26:08No, I trust you.
26:09OK, OK.
26:10I can feel everybody just, like, looking at me.
26:13And I'm like, I just have to tone everything out,
26:16get these salmon cooked, and get this food out.
26:19Walking salmon.
26:20Walking two salmon.
26:24Ladies.
26:25Ladies, all of you.
26:26Yes, Chef.
26:28So the wellings are cooked beautifully.
26:30This comes on a tray.
26:31It's not even hot.
26:32I've got one raw and one overcooked.
26:36Start the table again.
26:37Yes, Chef.
26:38Yes, Chef.
26:39If 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 this dinner
26:46service.
26:46Walking hot, hot, hot, hot.
26:52Go.
26:53Heard that.
26:54While Elena's salmon has the diners feeling like they're on cloud nine.
26:59Looks great.
26:59What's it taste like?
27:00Heaven.
27:01Yeah.
27:02Over in the blue kitchen.
27:03Fire now to Wellington, one salmon, Chef's table.
27:06Yes, Chef.
27:06Two Wellington, one salmon.
27:07Heard.
27:08Need how much time?
27:09How long on the wellies?
27:10Plus the rest in these 12 to 14 minutes, brother.
27:1312 to 14?
27:14Yeah.
27:16Let me tell you something.
27:17Fat Joe's about to be skinny Joe if I wait any longer for this food.
27:22How long till I can fire salmon, fellas?
27:23I'm looking over at these guys and they're just, they're just like, I don't know, I don't
27:30know.
27:31Can, can you drop the salmon?
27:33Those need 12 minutes?
27:34I'm checking them now, Chef.
27:35OK.
27:36You don't need 12 minutes.
27:37Yes, Chef.
27:38So I can go ahead and start my salmon, yes?
27:39Yes, Chef.
27:41We're 90 seconds, one minute out, yeah?
27:42Yeah, we're waiting on him, brother.
27:44It's annoying because I was waiting on you to tell me when to fire salmon and now I'm
27:50on salmon.
27:51Yeah, yeah, yeah, yeah.
27:52Coming down.
27:53Hot, hot, hot.
27:54Where's the salmon?
27:55Behind.
27:56Damn!
27:57Thank you, Chef.
27:58Appreciate it.
27:59Look at this.
28:00Go.
28:01With the blue team's entrees finally making it over to their chef table.
28:05This was worth the win.
28:06Preventing Fat Joe from needing a name change.
28:08Over in the red kitchen, Chef Ramsay's ready to.
28:11Fire now, Chef's table.
28:12One salmon, one lamb.
28:13Yes, Chef.
28:14Yes, Chef.
28:15How's the lamb looking?
28:16She has to cook them skin side down.
28:17Yes, Chef.
28:18Look, I'm here to help you.
28:19You know that's halfway through, right?
28:20Yes, Chef.
28:21Now to pick that up and get that to pink, what do you need to do?
28:22Probably an oven for like two minutes.
28:23Yeah, Max.
28:24This 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.
28:32Whilst it's all giggly and laughy, but let me tell you something.
28:33I've slowed the whole thing down.
28:34We're right back to time.
28:35I apologize, Chef.
28:36This is the third time I've heard you giggle tonight, but it's all funny going on.
28:38It's all funny going on.
28:39Yes, Chef.
28:40It's all funny going on.
28:41Yes, Chef.
28:42It's all funny going on.
28:43Yes, Chef.
28:44It's all funny going on.
28:45Yes, Chef.
28:46Look, I'm here to help you.
28:47Look, I'm here to help you.
28:48You know that's halfway through, right?
28:49Yes, Chef.
28:50I've slowed the whole thing down.
28:51We're right back to time.
28:52I apologize, Chef.
28:53This is the third time I've heard you giggle tonight, but it's all funny going on.
28:56Is that clear?
28:57Yes, Chef.
28:59Thank you for your feedback.
29:00You can't make this up.
29:03We are quite literally here to receive all of his feedback.
29:09Walking lamb, the sizzle plate is hot, Chef.
29:12I hope it's hot as a kitchen.
29:13Walking, walking, hot.
29:15Thank you, Chef.
29:16Thank you, Chef.
29:17Thank you, Chef.
29:18Thank you, Chef.
29:19Thank you, Chef.
29:20Thank you, Chef.
29:21Thank you, Chef.
29:22Thank you, Chef.
29:23Please enjoy.
29:25Table four and fire.
29:26Entree, one welly, one salmon, two lamb.
29:28Yes, Chef.
29:29Let's go, guys.
29:30In that oven now.
29:31In this oven?
29:32Yes, in this oven now.
29:33Go.
29:34Can I put my salmon in the oven, please?
29:35Yes.
29:37Two out on two lambs, one welly.
29:38All right.
29:39All right, two minute warning.
29:40Yes.
29:41We have a few hiccups, but all in all right now,
29:43we're settled and we're focused.
29:44Let's go.
29:45Wellington lamb, let's go.
29:46I've got the garnish.
29:47I need one more minute on lamb.
29:48Be real with me.
29:49One or two.
29:50Brother, that's still cold.
29:51What?
29:52It's cold.
29:53How long, blue team?
29:54I need two more minutes, guys.
29:55It's going to be realistic.
29:56Dude, you've got to keep it real with me from now on.
29:57This is not going to work.
29:58Salmon's out of the pan.
29:59I don't know what else to do.
30:00All right.
30:01Two out on two lambs, one welly.
30:02Two out on two lambs, one welly.
30:04All right, two minute warning.
30:05Guys, guys, guys, guys.
30:06I'm not getting yelled at for this .
30:07Hey, respectfully, everybody just shut the up.
30:08Respectfully, I need communication, Chef.
30:09That's all I'm asking.
30:10Hey, hey.
30:11Chef, don't snap at me.
30:12Hey, look at me.
30:13Hey, just stop.
30:14Guys, guys, guys, guys, guys, guys.
30:15I'm not getting yelled at for this .
30:16Has ground the kitchen to a halt.
30:17Everybody just shut up.
30:18Hey, hey.
30:19Hey.
30:20Hey.
30:21Hey.
30:22Hey.
30:23Hey.
30:24Hey.
30:25Hey.
30:26Hey.
30:27Hey.
30:28Hey.
30:29Hey.
30:30Hey.
30:31Hey.
30:32Now, hey.
30:33Hey.
30:34Hey.
30:35Hey.
30:36Hey.
30:37Hey.
30:38Hey.
30:39Hey.
30:40Hey.
30:41Hey, hey.
30:42Hey.
30:43Hey.
30:44Should I just shut the up?
30:45Respectfully, I need communication, chef.
30:47That's all I'm asking. Hey, hey.
30:49Chef, don't snap at me.
30:50Man, look at me.
30:51Hey, just stop so we can just get some sensibility in here.
30:58We'll talk about communication and tighten it up later.
31:00Let's just get this food out, yeah?
31:02Let's just put our egos aside.
31:03Let's just, let's get the out.
31:05Where's the salmon?
31:06Salmon walking, chef.
31:07Let's go.
31:08Yes, chef.
31:09Come on, Paul.
31:10Hot, hot, hot.
31:10Walking lamb right now.
31:12Coming down.
31:14Sorry, chef.
31:15Keep hanging in there, all right?
31:16Let's keep your head up.
31:17Keep going.
31:18Scary sight, bro.
31:20Oh, boy.
31:22Hey, all of you come here.
31:24Come here.
31:26We're going to kick them off.
31:27They're failing.
31:28They're failing.
31:29Loutine's finished.
31:30I just waited 21 minutes for that table,
31:33and the lamb's raw.
31:35How can it still be ice cold and raw in the middle?
31:38Get out, chef.
31:40He scolded them three, four, five times,
31:45kept 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.
31:52,, yeah?
31:53Yes, chef.
31:54Yes, chef.
31:57Nice job, ladies.
31:58Nice job.
32:01Four cups, table 25.
32:02Halibut, Wellington, two chicken.
32:03Yes, chef.
32:04Six minutes.
32:05Chicken herd.
32:06Uh, I can start the chicken.
32:07You ready to go on two halibut?
32:08You're doing salmon?
32:09I'm doing Hallie's.
32:10OK.
32:12I'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.
32:17Stop.
32:18She just told me it's in.
32:19I don't keep trying to be smart.
32:19No, I'm resting, chef.
32:20I'm up to be in, chef.
32:21To put back in to be fired.
32:22Keep that for an emergency.
32:24Yes, chef.
32:24If I say Wellington in, it means Wellington in.
32:26Yes, chef.
32:27Is that clear?
32:27I'm sorry, chef.
32:28Because in 20 minutes time, I think
32:29that's going to be overcooked.
32:30Yes, chef.
32:30What do you think?
32:36My partner's kind of in La La Land.
32:38Can you poke it?
32:39Poke it?
32:40We need this.
32:41I'm just wondering if one of these is going to be better.
32:43Don't flip it over.
32:45You can tell the morale on the team
32:46is just, like, disintegrating before our very eyes.
32:50How long on chicken?
32:51It'll be there in one minute, chef.
32:52Exactly, because she's asking for it.
32:55Wow, I have the attitude.
32:57Wow.
32:58OK.
33:00Anaya is always talking, but never actually saying anything.
33:04So it is difficult when somebody doesn't know a lot,
33:07but thinks they do.
33:08How about you don't worry about my attitude
33:10and worry about a chicken?
33:11You just said I had an attitude.
33:12I didn't say you had an attitude, but you leave me be.
33:15We can walk wellies when you're ready.
33:16Walking wellies.
33:17Behind.
33:19Coming through behind.
33:19Hot.
33:21Hot.
33:21Behind.
33:21Walking.
33:22Hot.
33:23How long on chicken?
33:25Coming now, chef.
33:26Red team, come here.
33:28Yes, chef.
33:29Coming down.
33:30Yeah.
33:31So now the Wellingtons are mid-well.
33:32See how overcooked that is?
33:33That's just, that's just.
33:34We're not even in sync.
33:35We're not even together.
33:36We're not even pushing each other.
33:38Get out.
33:39Yes, chef.
33:40Get out.
33:41Hey, and ladies, I slowed it down.
33:43I'm cooking the salmon.
33:44I'm cooking the scallops.
33:45I'm trying to get the timings right.
33:47She's laughing, giggling.
33:48Come back to me with two individuals they could do without.
33:51I'm done.
33:58Get out.
33:59Get out.
34:01Again.
34:02I'm me mad now.
34:02Like, this is annoying.
34:05I knew Aniyah was going to go off.
34:08She is hot.
34:10The real question is, what am I going to do?
34:12I'm going to switch it off.
34:13What are you doing now?
34:13When are you going to do something?
34:15what the happened fish fish again tonight well he's got us kicked out what the are you talking
34:20about no it wasn't just it wasn't just that you had two salmon two halibut and that was what put
34:28our wellies back no the two salmon and two halibut that was just us it over rested because we couldn't
34:35why are you yelling why are you yelling i'm not yelling you're the only one i suggest you calm
34:39down a little bit no no no no it wasn't about hey this is not productive we all know what went wrong
34:47the fish absolutely had some problems tonight we're not ignoring that but at the end of the day what got
34:53us kicked out were the wellingtons being overcooked on top of all the other that happened anyway let's
34:58go around the room and we'll come to a consensus i think elena because of the fish just simple fact
35:05yeah to be quite frankly honest alex i think you got to go up it was you laughing in his face
35:14the wellington is the reason why we just got kicked out of the kitchen and the wellington
35:21was cat's responsibility i ain't trying to have no beef with cat though
35:29but my fish ain't get us kicked out the kitchen
35:30you honestly in your heart of hearts feel like meat messed up more than fish did tonight yes
35:41let's officially you know cast that vote if we're going just straight business
35:47antonio and paul i'm going the same thing
35:51i'm gonna have to go paul and bradley i think that you dropped the ball with this with the scallops a
35:58couple times i'm thinking i did amazing tonight there was one slip up but i corrected that within
36:0430 seconds there's no way i should be going up for elimination paul um i'm gonna say bradley and antonio
36:12i wasn't the lead so i was just trying to support any way i could do on that station
36:16this is a really hard one for me because it's like one a or one b
36:35anaya first nominee and why our first nominee tonight chef is going to be elena why simply because that
36:43was our first snowball in the in the whole show of our service tonight second nominee and why
36:50our second nominee tonight chef is going to be alexandra as a team we thought it was quite
36:55disrespectful for her to laugh in your face during service that was not what i did
36:59chris blue team's first nominee and why our first nominee was paul chef he led on the meat station and the
37:06lack of the communication that was coming from the meat station that was just a little confusing and it
37:11led us to have a long ticket time chef second nominee and why our second nominee chef
37:27blue team second nominee and why our second nominee chef
37:30is antonio because he was also with paul on the meat station paul antonio alexandra elena step forward
37:42please alexandra are you the weakest chef in the red kitchen no chef who is that i feel like fish
37:51went down hard tonight and i couldn't communicate with garnish very well tonight chef she didn't really
37:55give me a straight answer alexandra tell me why she's staying hell's kitchen our team has had a
38:00communication problem before i started doing me but everything fell on me tonight because i feel
38:04like certain people in our group are ganging up on certain people hanging up i'm not expecting to
38:08be best friends i'm expecting to work as a team yes and shine as individuals and i'm gonna try to
38:14make this back up to my team if you will give me that opportunity elena if you're not the weakest
38:19chef in the red team then who is alexandra why because she simply can't even give you a straight answer
38:24oh my god elena tell me why you should stay in hell's kitchen i should stay in hell's kitchen
38:31because tonight i made a mistake with the two salmon but i bounced back and i feel like i will not make
38:37the same mistake twice from here on out you won't see that again antonio yes chef tell me why you
38:44should stay in hell's kitchen i'm passionate um i'm hard working and i'm willing to do whatever it
38:49takes to be here paul what happened i think i was too focused on the cooking part not the communication
38:55part tell me why you should stay in hell's kitchen i never make the same mistake twice and i know that
39:01if i'm put on that meat station again i will lead that station to success the person leaving hell's
39:07kitchen is paul give me your jacket young man honestly tonight's performance i was appalled
39:18and secondly you are not ready to become my head chef yes chef understood yes thank you for this
39:23opportunity chef get out of here thank you bye pa bye bye everybody bye bye bye bye
39:32i'm shocked i'm pissed i'm definitely disappointed in myself the most surprising thing is how
39:37hard this whole competition is um i didn't think it was gonna be a walk in the park but um i sure as
39:44hell didn't think it was gonna be as hard as it was you three i'm not done yet alexandra
40:00stop giddling get back in line
40:02sorry to disappoint you guys
40:12antonio
40:15get back in line elena what you did tonight earlier has proved to me that young lady you are not
40:23experienced enough to become my head chef at hell's kitchen here at foxwood's resort yes please give me
40:29your jacket thank you for the opportunity thank you thank you good night good night bye elena bye
40:44oh my god
40:48this is not what i expected i bounced back for my mistakes and alexandra should definitely be standing
40:53here instead of me you alexandra i do not want to see a performance like that again is that clear yes
41:01chef now off
41:08elena basically gave me a huge when she told chef ramsey that i was the weakest chef there's a lot of ways to
41:15flip the bird if you know what i'm saying elena flipped the bird first
41:21i am so mad the pigment from my hair is exuding out of all my other pores alexandra just made herself
41:30the villain on the red team none of that should happen did you see her flick her off when she left
41:35flip her off do 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 they failed on the fish
41:46and meat and led their teams to defeat and now their jackets will hang on my wall
41:52next time on hell's kitchen battle of the states
42:06will rising tensions with alexandra there is not a conversation if you don't let me finish my
42:12sentence reach a breaking point they all ganked up against me to with me and cause her fellow chefs
42:18to do anything they can alex is crazy to eliminate her from the competition i don't play mean girl
42:24politics even if it means doing the unimaginable oh there's more
42:31oh my god are you okay what on the next hell's kitchen
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59:06
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34:56
1:02:29
1:04:16
20:46
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1:33:24
28:06
3:12:18
46:24
1:18:22
58:40
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