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00:00Previously, on Hell's Kitchen, Battle of the States.
00:03The teens began the day in an upbeat mood.
00:07As Chef Ramsay challenged the chefs to...
00:10Elevate fried chicken.
00:12Fried chicken, baby.
00:13But things took a turn when the guest judge
00:16gave some less than stellar critiques.
00:18I wouldn't say there's a ton of creativity in the presentation,
00:20so I'm going to give that a two.
00:21Two.
00:22Damn.
00:23I'm going to have to give this a one.
00:25But Anaya from Delaware's frying chicken
00:27with a sweet potato puree...
00:29You got some zip on there. That's a four.
00:31And Henry from Texas' double-breaded chicken thigh
00:34with tomato bacon jam earned high praise.
00:37Love the red. Really pops.
00:39It all came down to Lisa from California's
00:41flash-fried drumstick with coffee rub.
00:43This one's a five.
00:44Which sealed the win for the red team.
00:47During dinner service...
00:48I got you.
00:48...Jada and Anaya on appetizers...
00:50Beautiful.
00:51...got the red team off to a strong start.
00:53Jada and I, keep it up.
00:54Thank you, Chef.
00:55How far are you out?
00:56...while John and Antonio struck out on the fish station.
01:00They're overcooked.
01:01Come on, John.
01:02Safe.
01:03...the teams were neck and neck
01:04when Chef Ramsay announced...
01:06First to finish is winning tonight.
01:07Let's go.
01:08Let's go.
01:09Come on, guys.
01:09...the blue team's Jaden
01:11tried to rush his final Wellingtons.
01:13Jaden, now.
01:14Come on.
01:15You know better than that.
01:16Just leaving it there.
01:16Just leaving it there.
01:17...while Sidney's patience paid on...
01:19Nice to cook, the Wellingtons.
01:20...earning the red team the win.
01:22At elimination, the blue team nominated...
01:25John.
01:25...and...
01:26Antonio.
01:27...in the end, Chef Ramsay sent...
01:29Antonio.
01:29...home.
01:30Good night.
01:31...ending his dream of becoming head chef
01:33at Hell's Kitchen Foxwood's Resort Casino.
01:38Jaden.
01:38But Chef Ramsay wasn't finished.
01:41Give me your jacket.
01:42Yes, Chef.
01:43You are going to the blue team.
01:44...as he evened up the teams...
01:45Jaden, make your presence felt.
01:48Be the alpha.
01:50Antonio couldn't.
01:50Absolutely, Chef.
01:52And now, the continuation of Hell's Kitchen.
01:55Get out of it.
01:56Yes, Chef.
01:59Welcome to the blue team, Jaden.
02:02Here we go.
02:02Some new blood on the team.
02:04Some fresh insight.
02:05I'm excited.
02:06Oh, my God.
02:07Oh, my God.
02:08I thought you were going home.
02:10Oh, my God.
02:11Hey, Anaya.
02:12If you could stop touching her teammate.
02:13Excuse me.
02:14She's going to f***ing save y'all.
02:16I know why he chose Jaden.
02:17I mean, they definitely need somebody strong on the blue team.
02:20You're welcome.
02:21I don't really know how I should react to that.
02:22I'm just going to leave that one alone.
02:25I'm losing my best to be in the kitchen.
02:27You took my bitch.
02:28But the competition has got to keep rolling.
02:32It's hard to see a girl get put over there and then be like, yeah, be a leader.
02:36Be an alpha.
02:37I think that every kitchen should have one woman in it.
02:40Because sometimes they just need someone with mom energy to be like, shut the f*** up and just do what needs to be done.
02:47Here, okay.
02:57If I start it, you've got to finish it.
02:59Right, right, Ed?
02:59You ready?
02:59Yep.
03:01Back over.
03:02Yep.
03:03Ooh.
03:05We will have a dance challenge.
03:10It's a mariachi band.
03:11Oh, my God.
03:17There's a mariachi band in the dorm right now.
03:21The one in the back had this cute little sign on them that said, follow us.
03:24We're like, okay, we're just going to go with the flow and follow this guy.
03:30Line up, guys.
03:34Good morning.
03:35Good morning, Seth.
03:36Come on, how cool was that?
03:38That was amazing.
03:39So today, as you've probably already guessed, you'll be cooking Mexican.
03:43Nice.
03:44Awesome.
03:45Now, we're going to have a little fun this morning with a game I like to call guacamole.
03:50James, Michelle.
03:51Oh, my God.
03:52Welcome to our giant avocado.
03:55What?
03:55Oh, it's a cotto.
03:57How cool is that?
03:58That's so cute.
04:00Here's how this is going to work.
04:01There are six proteins.
04:03Chicken thighs, flat iron steak, pork tenderloin, red prawns, red snapper, and skirt steak.
04:09Incredible proteins across Mexican cuisine.
04:13That means you'll obviously be going up against the chef on the other team.
04:16Understood?
04:17Yes, Chef.
04:18Good.
04:18Both teams have a quick meeting.
04:19Come to a consensus.
04:20Who's doing what?
04:21I want snapper.
04:22I'll do prawns.
04:24All right, so what's that, prawns?
04:25Prawns.
04:25I got it.
04:27Henry and Alex again.
04:29There's my guy.
04:30I'm excited to go up against Henry.
04:32I've done it a few times.
04:33We keep tying.
04:34So I'm not scared, but I'm not overly confident either.
04:37Okay, first up is the battle of the pork tenderloin.
04:41Ellie and John.
04:43Wow.
04:43Let's get us some ingredients.
04:44Mexican food is just not my forte.
04:47Obviously, I'm a big boy.
04:48I love to eat it.
04:49But Chef Ellie, she's out there in Nevada, so I know she's got experience with some of
04:53these flavors that I don't.
04:55You set?
04:55You ready?
04:55Yes, Chef.
04:56On your mark.
04:57Get set.
04:58Guacamole.
05:00In today's challenge, one chef from each pairing will try to whack the ingredients they
05:07want.
05:08Five, four, three, four, their elevated Mexican dish.
05:12No, no.
05:13Oh, Ellie.
05:15Whatever ingredients they whack, both chefs must use.
05:18I wanted that one.
05:19I tried getting it twice.
05:2115 seconds.
05:22Feels like that.
05:23That's 15 seconds.
05:24Real time.
05:25That.
05:25So, plantains, yes.
05:27Poblano chilis, beans, tequila, and cream cheese.
05:30Happy with that?
05:31We got this.
05:31It is what it is.
05:32I can make something work with those.
05:35Next up, Cara Marie Anthony.
05:39Make good choices.
05:40All right, I got you.
05:41I'm ready to get inside that giant avocado hole and whack it.
05:45It's set.
05:47Guacamole.
05:47Hit the tomatoes.
05:51I got it wrong.
05:52What happens when you get a man in charge of shopping?
05:56Okay, up next, Anaya and Chris.
05:59Feeling ready, chef.
06:01Guacamole.
06:02What the?
06:02Where?
06:03What the?
06:04Hit something.
06:05Oh, I hit the wrong.
06:06Hit the one in the middle right there.
06:07Salaam.
06:07What?
06:08Where?
06:08That's not the last row.
06:09Where?
06:10What a terrible mix.
06:14Next up, Sydney, Jaden.
06:18Avocado.
06:20Rice, rice.
06:21Rice.
06:22Nice, nice.
06:23Cotilla.
06:24Three, two, one.
06:27Polly's.
06:28It was pretty fun.
06:29Next up, Alexandra and Henry.
06:32Let's go.
06:33Nothing weird, Henry.
06:33Nothing weird.
06:34Guacamole.
06:36You've got to go, man.
06:38Pick them up.
06:39Endive.
06:40Endive.
06:42Endive and Mexican food.
06:43You're welcome.
06:44I've never seen anyone that excited over an endive, let me tell you.
06:48One more left.
06:50Jada and Lisa, let's go.
06:52Guacamole.
06:53Of course.
06:57For anybody out there who thinks that it's easier than it looks, I can tell you from experience,
07:02it is not.
07:03Chef, I tried.
07:03One.
07:04It's minimal.
07:04Now that you've got your ingredients, you'll have 45 minutes to make that incredible Mexican
07:11dish.
07:13Your 45 minutes starts now.
07:16Off you go.
07:17Vávanos.
07:17Come on, ladies.
07:19Let's go.
07:21Welcome to the Blues, EMJ.
07:22Thank you, Chef.
07:23What are you making, Lisa?
07:24I'm going to do like a cream corn base.
07:26Okay.
07:26I'm going to try to pickle the chayote.
07:28I'm going to marinate the steak.
07:29Um, and I'm just going to see what I could use for garnish after that.
07:33Okay.
07:33In Mexico, spice is everything.
07:35I have to make this work with what ingredients I have.
07:38I got little to nothing to elevate this dish.
07:41What's the menu description of your dish?
07:43Seared pork chef with, um, uh, chili relleno.
07:48I'm befuddled.
07:48I can't even pronounce some of these different things.
07:51And tostados, I don't know the name of them.
07:54Tostones, the plant things.
07:55Tostones.
07:56Yes, Chef.
07:56Thank you.
07:57Tostones?
07:58I've never heard of that term before in my entire life.
08:01You know how to make those, right?
08:03I'm about to figure it out, Chef.
08:06But I can help you if you need help, though.
08:08Thank you.
08:0811 minutes.
08:09Henry, how you feeling?
08:10I'd be biting myself in the ass with this endive.
08:12I hadn't really fought too far ahead on what I want to do with the endive.
08:16If you want to taste this, much appreciados.
08:18I just hope that, you know, it'll pair well with the red prawn.
08:21I would add more cream and just make it thinner.
08:24All right.
08:24Thank you, Chef.
08:25I want to win.
08:26We're leaning on Jada today, aren't we?
08:28What are you working on, Sydney?
08:30An adobo-style chicken.
08:31The anchovies are my salt.
08:33I'm going to grill the nopales for the crunch.
08:34Your anchovies are your salt for what?
08:36For many things.
08:37I have it in my marinade.
08:39I'm just trying to incorporate it as much as I can.
08:41Okay.
08:41But by no means is it the star of the show.
08:43Right.
08:43I just, I have to use it.
08:44The first thing I hit is anchovies.
08:46I immediately was like, damn it, Sydney.
08:48You have to read it first.
08:50We're throwing you in there anyways.
08:52Last two minutes.
08:53Get your on the plate, guys.
08:54Let's go.
08:54Come on, team.
08:55We got this.
08:56Right behind, right behind.
08:57You nasty-ass anchovies.
09:00Nope.
09:00I hate that.
09:01Restart.
09:0160 seconds to go.
09:03I'm walking mine.
09:05I'm about to walk mine.
09:07You need hands?
09:07I think I'm good.
09:09Thank you.
09:10Really, though?
09:10I just can't get how exactly I want to plate it right.
09:14I hate you.
09:16The squeeze bottles being an ass.
09:18Just farting all over my plate.
09:2025 seconds to go.
09:22Come on, Sydney.
09:23You're the last one.
09:23Need help with anything?
09:25I just, like, can't get it together.
09:27Last seconds, ladies.
09:28Last seconds.
09:29Right here.
09:30Over here.
09:30Over here.
09:30Over here.
09:31Over here.
09:31Over here.
09:31Over here.
09:31Take care.
09:32One.
09:33Well done.
09:34Good.
09:36Listen up.
09:37Joining us today is an incredible guest judge.
09:41This woman is a trailblazer.
09:43She's been named one of times 100's most influential people
09:47in the world.
09:49All of you, please welcome the amazing.
09:54Joining us today is an incredible guest judge.
09:58She's been named one of times 100's most influential people
10:02in the world.
10:04All of you, please welcome Gabriela Comara.
10:10So good.
10:11Oh, my God.
10:12She is almost a historian more than she's a chef.
10:16And so to have somebody at that intellectual greatness here
10:19gives me chills.
10:21You know as well as I do that Mexican cuisine has gone through
10:24that incredible transformation.
10:26What is it?
10:26Is it the authenticity, the ingredients?
10:29It's everything.
10:30It's always been there, but now the world knows more about it,
10:33which is wonderful.
10:35Chef, you ready to taste?
10:36I'm ready to taste.
10:37Right.
10:37Let's begin with the battle of the pork tenderloin.
10:40Hello, Ellie.
10:40Ellie and John.
10:42I am from Las Vegas, Nevada.
10:45We love Mexican food down there.
10:47I think I'm going to get this one.
10:49Ellie, describe your dish to chef, please.
10:51I have a tequila braced pork tenderloin
10:54with a little Fresno on top.
10:55I like the citrus touch and the tostón.
10:58Pork is a little bit dry for me.
11:02A good flavor.
11:04Thank you, chef.
11:04Right, John, please.
11:05A seared pork tenderloin with chili relleno and pickled peppers.
11:10Chili relleno is one of my favorite, favorite things to eat.
11:13So let's see.
11:14No pressure.
11:14Let's see.
11:17Nice.
11:19Right.
11:19Chef, does the point go to Ellie or to John?
11:24Ellie, I think this time the point is going to go to John.
11:26Wow.
11:28Sorry, chef.
11:28Ellie, you're not going to sneak one in on me today.
11:30Today is my day.
11:32And let's keep this going.
11:34Next up, the battle of the red prawns.
11:36Let's go.
11:37Alexandra.
11:38Red prawns.
11:38And Henry.
11:40Henry, I'm coming for you, buddy.
11:42All right, Henry, let's start with you first.
11:44Let's go dish to chef.
11:45I did a cassava puree with charred endive.
11:48And then for the prawn, basted in a little bit of butter.
11:52Just kind of let the prawn do the work, so to speak.
11:56I would say everything on point, Henry.
11:58Thank you, chef.
11:59Henry, well done.
11:59Good.
12:00Right.
12:00Okay.
12:00Just go to me, please.
12:01I've got a shrimp Diablo with some charred endive on the bottom.
12:06Jicama matchsticks for a little bit of crunchy garnish.
12:10It works.
12:11I like your jasva tortilla, and I thought I was going to hate it.
12:15And the shrimp is well-cooked as well.
12:17Right, chef.
12:18The point to the blue team, the red team.
12:20I'm going to give it to both.
12:22Wow.
12:22Congratulations, both of you.
12:23Three for three, Henry.
12:24Well done.
12:25Good job, guys.
12:26Well done.
12:27Next is red snapper.
12:29Anaya and Chris.
12:31It's Anaya's pepita-crusted snapper with chayote relish.
12:35I don't know.
12:36Let's compare.
12:37Against Chris's.
12:39Pickled beets, salad with mangoes, with a seared snapper.
12:43The sauce is overpowering.
12:46So I'm going to give the point to the red team.
12:49Wow.
12:49Thank you, chef.
12:50Anaya.
12:51Viva la Mexico!
12:54With both teams back to even, Rhode Island's Cara Marie looks to out-duel Iowa's Anthony with her.
13:01Bistecca con limon.
13:02The sopapilla is a little bit overpowering, but I think it's a good balance.
13:06Yeah.
13:06Thank you, chef.
13:07Versus Anthony's grilled flat iron with mole.
13:10I like it.
13:11I like the spiciness at the end.
13:13Yes.
13:14So took the dishes, chef.
13:15Two good dishes.
13:16Yes.
13:17I'm going to give it to both.
13:18Wow.
13:19Congratulations, both of you.
13:19Yeah.
13:20Thank you.
13:21The culinary gods came together for me today because I finally got a point and a challenge.
13:28Next.
13:29Chicken thighs.
13:30Let's go.
13:30With the score still tied, North Carolina's Sydney is looking to take down Jaden from Massachusetts
13:36with her chicken adobo with yellow squash rice and grilled nopales.
13:40I think visually it looks attractive.
13:42Mm-hmm.
13:43Thank you, chef.
13:43No salt other than the anchovies?
13:46The chicken had a little bit of salt on it.
13:48I was lacking a little bit of salt in the chicken.
13:50Really?
13:51Against Jaden's anchovy chicken with anchovy chili oil.
13:55I do have to say that I think the chicken was better cooked in Jaden's, and I think that's
14:01a point.
14:01Well seasoned.
14:02Jaden, great job.
14:04Giving the blue team a one-point lead going into the final tasting.
14:08Right.
14:09The battle of the skirt steak.
14:10Let's go.
14:11Jada versus Lisa.
14:12Let's go, Lisa.
14:14Bring it home, Jada.
14:15I am very nervous.
14:17Chef Gabriella, she's up there when it comes to Mexican cuisine.
14:20I have a lot of respect for this woman.
14:22Chef, this is not your ordinary backyard.
14:24It's a citrus guajiro marinade, and then you have a chayote escabiche.
14:31The corn flavor makes it, you know, sort of rounds up the meat.
14:34I like the salsa.
14:35I like the freshness of your garnish.
14:37Very well done.
14:39Jada.
14:39Yes.
14:39Describe this to chef, please.
14:40Here we have a homemade flour tortilla that's now turned into a tostada.
14:45On top is going to be a charred corn as well as a chayote relish.
14:49I do think it's very well seasoned.
14:51I like your salsa.
14:52Thank you, chef.
14:53I appreciate it.
14:54Well done, both of you.
14:55Thank you, chef.
14:56Please, back in line.
14:57Thank you.
14:57Two really good dishes.
14:59Does the final point go to the blue team or the red team?
15:10I am going to give it to the blue team.
15:11Wow.
15:13Well done.
15:13Jada.
15:14Bringing home the first W on the blue team.
15:21It feels great.
15:23Join me in thanking this incredible chef for being here today.
15:27Good to see you again, my darling.
15:28My pleasure.
15:30My pleasure.
15:31Bye.
15:31Great job.
15:32Good luck.
15:32Good luck, everyone.
15:33Take care.
15:34Thank you.
15:34Right.
15:35Blue team, do I have a reward for you?
15:38I'm so excited.
15:39Listen up.
15:40You are all going to be hosting your very own Fiesta pool party.
15:45All that partying is sure to work up a tremendous appetite.
15:50So, you'll snack on a delicious Mexican lunch from the Scorpion Bar here at Foxwoods.
15:56It's great.
15:57Oh, man.
15:59And spa treatment.
16:02We could do a little bit of R&R and relax.
16:06Understood?
16:06Yes, chef.
16:07Rettin, your afternoon will be no party at all.
16:11Because all of you will be making tortillas by hand.
16:16They are agonizing to make.
16:18You're going to have to hand crank pounds and pounds of corn.
16:21Then you'll roll out these beautiful tortillas and get them ready for tonight's service.
16:25Understand?
16:26Yes, chef.
16:27Off you go, girls.
16:31Ah!
16:33Oh, hell yeah.
16:36Oh, my God.
16:37That's amazing.
16:38I feel like a kid in a candy shop right now.
16:40This is definitely the best reward that we've had so far.
16:43To the victory.
16:45To Jada.
16:46Hey!
16:47To the blue team, baby.
16:49This is a really good way to start off big on the blue team.
16:53Jump it.
16:53Woo-hoo-hoo-hoo!
16:57Go, Jada.
16:59Get it.
17:00Get it.
17:01Get it.
17:01Get it.
17:01Get it.
17:01Get it.
17:02Get it.
17:02Get it.
17:03Get it.
17:03Get it.
17:04Get it.
17:04Get it.
17:05I just let the rest of the guys and Jada splash around like some
17:10kids while old dad over here got a massage.
17:13My magic finger's over here.
17:14I'm telling you.
17:18Sydney, crank faster!
17:23Your face is turning red.
17:24I know.
17:24I'm over here, like, giving this thing everything I got for, like, a little tablespoon of paste
17:30to just bloop.
17:31It's righty-tighty.
17:32Got to go this way.
17:34What lovely information to know, like, ten minutes ago.
17:39Awesome.
17:40I think I speak for all of us.
17:45We're happy to have you.
17:46I'm just happy to be here.
17:47I really am.
17:48How do we not turn into the red team, Jada?
17:49They're very easy.
17:50Listen, I think we have the recipe to not do that now that we have all six of us.
18:03Woo!
18:04Woo!
18:05I'm loving it.
18:06Like, so far, so great.
18:07What do you guys think the red team is doing right now?
18:09Getting corned?
18:10Is that right?
18:11Getting corned.
18:12Getting corned hard.
18:13Yeah.
18:14This is the time of my life, guys.
18:16I mean, wow, I've never had this much fun ever.
18:19Ay, Dios mio.
18:21Mis brazos.
18:22Call them, girl.
18:23Call them.
18:24There's probably tricks to this, too, that we don't even know.
18:27Kudos to the Mexican women doing this, because what the...
18:30I feel like a limp noodle right now.
18:31I feel like one of those little, like, floaty things outside of the car dealership.
18:35Like, my arms just are definitely going to need rest before dinner service tonight.
18:40I'm definitely going to have to take a shower before service.
18:43I'm sweaty as .
18:45We're getting somewhere, guys.
18:46We're 16th of the way.
18:48Thank you.
18:49That was very inspiring.
18:59Mourinho, open Hell's Kitchen, please.
19:01Let's go.
19:02Scoring a seat to Hell's Kitchen in Foxwood Resort Casino is the hardest reservation in town.
19:12And for those lucky few, tonight is Mexican night.
19:16Salud.
19:17In addition to the usual classics...
19:19Can I please eat a crispy skin salmon?
19:21I'll have the beef wallington.
19:22Chef Ramsay is offering Mexican delicacies.
19:25May I please get the spicy Caesar salad?
19:28Including a lamb barilla chili relleno appetizer.
19:31And as an entree, an al pastor grilled pork chop served with Mexican street corn and topped with gotilla cheese.
19:38Doors just open, gentlemen.
19:40Hey, ladies. Excuse me. I'm sorry.
19:41That's fine. I'll be a gentleman.
19:42I'll be forgetting that there's a woman in the building.
19:44I'm feeling good going into dinner service right now.
19:46You know, like, they're just here. We got a new menu. Fresh start.
19:49Blue team. Fresh out of the gate. Let's go.
19:51Yes, Chef.
19:52Four covers table. Two C's and two risotto.
19:53Yes, Chef.
19:54Yes, Chef.
19:55Two risotto. I'm six out.
19:56Six minutes out.
19:57Six minutes out.
19:58New team. New dishes. Honestly, I'm feeling pretty confident.
20:01How long, Jada?
20:02Now we're two out, Chef. On those first two Rizzo.
20:04Two heard. Wow, that's quick. Two out already?
20:07Yes, Chef.
20:08Okay, good. Let's go.
20:09Apps is one of those stations where you're able to distinguish your voice from everybody else's.
20:14They kind of have that stride and set the tone for the rest of the night.
20:17Walking those first two Rizzo's right now.
20:19Heard it. Coming down, guys.
20:21Behind you, Chef.
20:26That's rubber there. Blue team.
20:27Yes, Chef.
20:28All right, come here.
20:29Oh, risotto delicious. Just touch them a minute. Just touch them. I'm not serving them, but.
20:34Yes, Chef.
20:35No, no, don't say yes, Chef. Touch them. They are solid. What does that mean?
20:39Overcooked, Chef.
20:40Come on, J.
20:41Will you please?
20:42Ah, those lobsters, man.
20:44It's just one of those things you have to get into repetition, you know?
20:47Hey, it's butter poached lobster.
20:49Yes, Chef.
20:50Yeah, not hammered.
20:51Yes, Chef.
20:52Let's go.
20:53Henry, please.
20:54Yes, Chef. Yes, Chef.
20:55It's boiling over. We're out of control, and we're about to go up in flames.
20:57When you're not the person cooking said product, and you're still on the hook for it, it can be frustrating a little bit.
21:04Coming down, guys.
21:05Uh, Jaden, come on.
21:06Go, please.
21:07Now that Jaden has perfected the poached lobster tail, Sydney hopes to do the same with her scallops in the red kitchen.
21:15Those are browning already.
21:16There you go.
21:17There you go.
21:18Just go around.
21:19Sydney and Lisa on fish tonight, and those ladies are strong.
21:21I'm not worried at all.
21:22Can I walk with these?
21:23Both.
21:24Always keep them on the side.
21:25The sides are worth the hottest.
21:26Scallops, please.
21:27Yes, Chef.
21:28Right out of there.
21:29Thank you.
21:30Let's go.
21:31That's, that one's raw.
21:32Oh, no.
21:33I mean, no.
21:34Hey, ladies.
21:35Ladies.
21:36Oh, come here a minute.
21:37Yes, Chef.
21:38Look what I'm getting.
21:39Look.
21:40It's not even near.
21:41Who cooked them?
21:42I cooked them, Chef.
21:43I don't get it.
21:44I do not get it.
21:45Start the table again.
21:46Yes, Chef.
21:47I've seen Hell's Kitchen so much, like, my biggest fear is to up scallops.
21:49Are you kidding me?
21:50Hey, Red Team.
21:51I've seen Hell's Kitchen so much, like, my biggest fear is to up scallops.
21:54Are you kidding me?
21:55Hey, Red Team.
21:56I've seen Hell's Kitchen so much, like, my biggest fear is to up scallops.
21:58Are you kidding me?
21:59Hey, Red Team, is this because Jade is gone?
22:02No, Chef.
22:03No, Chef.
22:04Four out on two Rizzo's.
22:05Drop that lobster.
22:06Four heard.
22:07Lobster's working, Chef.
22:08Jade and I are starting to find a rhythm.
22:10That looks really good.
22:11Do you need herbs?
22:12No, not yet.
22:13No, yeah.
22:14This kind of became like an assembly line of sorts.
22:16Jade, I'm walking in ten.
22:17Walking.
22:18Wow.
22:19She is good.
22:20Two more.
22:21We're six out.
22:22Beautiful.
22:23It's just risotto, risotto, risotto.
22:24Behind.
22:25Thank you.
22:26Good timing.
22:27Probably the best lobster I've had.
22:29Keep it moving, guys.
22:30You got this.
22:31Yes, Chef.
22:32Ladies, I'm on my third table next door.
22:34Jade is on apps.
22:35I get that, but there's nothing coming out.
22:37Yes, Chef.
22:38Give me 30 seconds on the two scallops.
22:39OK.
22:40So I've got my scallops in the pan.
22:42I'm letting them sear.
22:44I canned them off to Lisa to watch.
22:47Right now?
22:48Open.
22:49Yes, Chef.
22:50And the next thing I know, when I get the scallops back, there's butter in here.
22:58I didn't put butter in here.
22:59Man, these are under still.
23:01Yeah, look.
23:02Look at this.
23:03In this competition, it's sink or swim on the stations.
23:07It's a lot of fat, Chef.
23:08Just don't want to drown them.
23:10Nobody can go help them.
23:11They can only help themselves.
23:12So I'm like, please get it together.
23:14Please get it together.
23:15Please get it together.
23:16Behind.
23:17Walking.
23:21Ladies.
23:22Yes, Chef.
23:23We started sending ice cold chili oregano.
23:26Now there's scallops.
23:27I don't know.
23:28Who cooked these?
23:29We don't know.
23:30We both said, Chef.
23:31OK.
23:32So I said weeks ago, no butter.
23:34They're .
23:35Yes, Chef.
23:36Yes, Chef.
23:37Let's get back in the kitchen.
23:38Jada.
23:39Yes, Chef.
23:40Come here a minute.
23:41Yes, Chef.
23:46Yes, Chef.
23:47I don't know what the is happening in that red kitchen.
23:49Yes, Chef.
23:50But I'm getting overcooked scallops.
23:51Yes, Chef.
23:52Can you go in there and have a word with them?
23:53I've got no idea what the is going on.
23:54All right, guys.
23:55Obviously, he's not very happy.
23:56He's not very happy.
23:57He's not very happy.
23:58He's not very happy.
23:59He's not very happy.
24:00All right, guys.
24:01It was just a bad start, but we're going to turn back around and we're just all going
24:06to be in the past.
24:07All done.
24:08It's not even worth dwelling over.
24:09We're just going to move past.
24:10That's it.
24:11Let's go.
24:12Jada's speech isn't incredibly motivating to me.
24:15In fact, I find it mildly annoying.
24:17I'm going to be in the past.
24:18It's all done.
24:19It's not even worth dwelling over.
24:20We're just going to move past.
24:21That's it.
24:22Let's go.
24:23Two more steps.
24:24Let's go.
24:25Jada's speech isn't incredibly motivating to me.
24:28In fact, I find it mildly annoying.
24:31Just like, hey, guys.
24:33You can do it.
24:34You know?
24:35Bounce back.
24:36It's like, okay.
24:39Will do.
24:41Walking to Rizzo's.
24:43Walking to lobster.
24:44Two scallops.
24:50Here we go, yes?
24:51Yes, Chef.
24:52As the first red diners finally get some appetizers.
24:55Dear sweet goodness, I love it.
24:57Over in the blue kitchen, Chef Ramsay is already moving on to the first.
25:01Entree, two pork, two strip.
25:02Heard?
25:03Heard, Chef.
25:04How long?
25:05Four minutes out.
25:06Two strip, two pork.
25:07Gone to three.
25:08Four minutes out.
25:09Four minutes out. Heard.
25:10Fries are down.
25:11I'm ready to stand out tonight.
25:12I've prepped the station.
25:13I have prepped it as if I'm going to war.
25:15I got backups on my backups.
25:17All right, let's walk it.
25:18Walking, Chef.
25:19I'm following right behind you in 30 seconds.
25:22Blue Team, come here.
25:24Yes, Chef.
25:25Yes, Chef.
25:26Yes, Chef.
25:27Yes, Chef.
25:28Henry right now is having a hard time with those pork chops.
25:30Heard.
25:31Henry right now is having a hard time with those pork chops.
25:32He's not using the grill properly.
25:33He's not using the oven properly.
25:34He's not using his brain properly.
25:35All right, team, six minutes out.
25:36Pork chop refired.
25:37Heard.
25:38Henry's a great chef.
25:39So I would expect better out of him.
25:40Yo, pork, are you good?
25:41Yeah, I'm good.
25:42I'm good.
25:43I'm good.
25:44All right, team.
25:45Six minutes out.
25:46Pork chop refired.
25:47Heard.
25:48Henry's a great chef.
25:49So I would expect better out of him.
25:50Yo, pork, are you good?
25:51Yeah, I'm good.
25:52Garnish is walking, Chef.
25:53That's beautiful, isn't it?
25:54I got you.
25:55Thank you, Chef.
25:56I'm going to walk.
25:57All right, I'm walking pork.
25:58I'm going around you.
25:59Go, please.
26:00Bounce back, guys.
26:01We got this.
26:02With diners finally getting their first taste of pork chops.
26:05Mm-hmm.
26:06Pork is really good.
26:07The red team is hoping their entrees will impress as well.
26:10Entree to pork and to New York strip, please.
26:11Yes, Chef.
26:12Give me four minutes.
26:13Four minutes.
26:14I can meet you in the window.
26:15Four minutes.
26:16I absolutely am very excited to be solo tonight.
26:18Thank you, Chef.
26:19All right.
26:20All right, I'm walking pork.
26:21I'm going around you.
26:22Go, please.
26:23Bounce back, guys.
26:24We got this.
26:25With diners finally getting their first taste of pork chops.
26:27Mm-hmm.
26:28Pork is really good.
26:29The red team is hoping their entrees will impress as well.
26:32Entree to pork and to New York strip, please.
26:34I'm so excited to be solo tonight on me.
26:36You want to touch this and tell me what you think?
26:37Just throw in a little more.
26:38Yeah.
26:39Okay, cool.
26:40Perfect.
26:41No, no, that's perfect.
26:42Hell yeah, I get to work by my damn self.
26:43It's the best way for me to work.
26:44Hello.
26:45Thank you.
26:46You ready to walk?
26:47Walk.
26:48Yeah.
26:49You guys ready?
26:50You ready?
26:51There you go.
26:52Right behind.
26:53Heard.
26:54Heard.
26:55Ladies, come here.
26:59Yes, Chef.
27:00I have no idea what the going on there.
27:03That is over cooked.
27:05Not an ounce of juice.
27:06Yes, Chef.
27:07Jada.
27:08Yes, Chef.
27:09Come here.
27:10Up in the corner.
27:12Dried pork.
27:13Yes, Chef.
27:14Not over, not under, but dry.
27:15Very dry, Chef.
27:16Pork jerky.
27:17Jada's my girl, but I'm his.
27:20He thinks we suck without her.
27:22The glaze, like literally the last 60 seconds.
27:24This isn't glazed.
27:25This is not glazed.
27:26And I would pull it closer to you so that way it's not so hot.
27:29Ladies, are we hearing what she's saying?
27:32I mean, send her over here.
27:33You better listen to her ass because she's not talking to me.
27:38I'm starting to get a little pissed off.
27:39Like, this is embarrassing.
27:41Like, what the ?
27:43You need to watch your mouth, though.
27:45I don't have time for the petty , the slamming, the attitude,
27:50the ugh, we gotta get it together.
27:52I'd like to sell my meat at some point in time tonight.
27:54I got all these proteins cooked.
27:56Yeah, bitch, you got the easiest job out here right now.
27:58I got two strip.
27:59I'm ready to walk.
28:00Okay, heard.
28:01Yes, ma'am.
28:02Right behind.
28:06Chef.
28:10Good.
28:11Well done.
28:12Let's go.
28:13Thank you.
28:14You're very welcome.
28:15Wow.
28:16This pork chop is amazing.
28:17Think about over.
28:19Far now.
28:20Two strip.
28:21Two pork chop.
28:22Heard.
28:23Let's go.
28:24Two strip.
28:25Four minutes.
28:26Two strips.
28:27Two pork.
28:28John, let's get fried broccoli.
28:29All right, fries walking up.
28:30Garnish for two New Yorks.
28:32John seems very nervous on garnish.
28:34I know he sweats a lot, but he's already sweating.
28:39Now there's no cheese on there, is there?
28:41Blue team.
28:42Yes, chef.
28:43All of you.
28:44Yes, chef.
28:45Here's why we're not standing out.
28:47This is painful.
28:48I've gone from Mexican cheese over the fries.
28:51I've now gone back to no cheese on the fries.
28:53Yes, chef.
28:54Off, John, will you please?
28:55Yes, chef.
28:56Yes, chef.
28:57I was back, John.
28:58Come on, please.
28:59You got this.
29:00It's fries.
29:01Garnish is not that hard in station.
29:02You got to figure that out, boss.
29:06Do you need more time on that one?
29:07One minute.
29:08Yes, chef.
29:09You just feel a lot better.
29:10All right, heard.
29:11Walking.
29:12We're walking.
29:13Two strips, two pork.
29:14John, your sides are up.
29:15Garnish is up.
29:16We're waiting on the steaks.
29:17Walking right now, chef.
29:23Chris.
29:24Yes, chef.
29:25Fish, come here.
29:26What's that temperature there?
29:27That's many of us out.
29:28I just want it right, guys.
29:29I want it right.
29:30Get me two mid-rare New York strips.
29:33Oh my god.
29:34Jess.
29:35The meat station is no joke.
29:37How long will that be?
29:38I need two minutes, guys.
29:39Heard that.
29:40Two minutes.
29:41You're good.
29:42It's just the being there solo can really fluster you a little bit.
29:46One minute out and I'm refiring my two strips.
29:48I'm walking.
29:49You got it.
29:50I'm coming right behind you.
29:51Walk.
29:52Re-firing a new two.
29:53John, send that, please.
29:54Complete that table, yes?
29:55Yes, chef.
29:56While Chris bounced back quickly from his overcooked New York strips.
30:00Your steak is perfectly cooked.
30:02The Red Kitchen is looking to get their next table of entrees to the pass.
30:06You about to walk garnish?
30:07Yep.
30:08All right.
30:09Walking.
30:10Here?
30:11Yes.
30:12Ready to walk?
30:13Yeah.
30:14Walking.
30:15You're to the right.
30:16I'm to the left.
30:17Okay.
30:18Right there's one.
30:24Ladies.
30:25Yes, chef.
30:26Come here.
30:27Yes, chef.
30:28Please don't be undercooked chicken.
30:29Taste it.
30:30Oh, it's missing the cilantro.
30:31Oh, you can see it with your eyes, yeah?
30:33You've all switched off.
30:35The tiniest of details, no one gives a about.
30:38Come on.
30:39Come on.
30:40Hey, hold on a minute before we start running away.
30:44When something's really terrible, Chef Ramsay will take it and put a towel over it.
30:50So when you see the towel of terror, you're just like, oh, please don't be my thing.
30:53Please don't be my thing.
30:54Please don't be my thing.
30:55It's over 90 minutes into dinner service.
30:56Ladies.
30:57Yes, chef.
30:58Come here.
30:59Yes, chef.
31:00Please don't be undercooked chicken.
31:01And Chef Ramsay has once again called the struggling red team to the pass.
31:02What happened to the ladies from the last service?
31:03I've got raw salmon.
31:04I've got raw chicken.
31:05Little Miss attitude, I can't do no wrong, does something wrong.
31:07Every station tonight has absolutely let me down.
31:10Oh, my goodness.
31:11Oh, my goodness, man.
31:12Oh, my goodness.
31:13Please don't be on the lookout, please.
31:14Come on.
31:15Let's get to thearta.
31:16Everyone.
31:17All right, let's get to the roasting.
31:19Ladies.
31:20Yes, chef?
31:21Come here.
31:22Yes, chef.
31:23Please don't be undercooked chicken.
31:24And Chef Ramsay has once again called the struggling red team to the pass.
31:26What happened to the ladies from the last service?
31:27I've got raw salmon.
31:28I've got raw chicken.
31:31Little Miss attitude, I can't do no wrong, does something wrong.
31:34Absolutely let me down.
31:37All of you, get out of here.
31:40And hey, come up with two nominees
31:41that your team could do without
31:43because this is embarrassing.
31:45Get out.
31:46Yes, Chef.
31:52Good thing we got our food at least.
31:54Yeah.
31:58Anybody want to go first?
32:01I think fish had the worst issues.
32:03I was third.
32:03Fish also had the most amount of s*** to cook on it,
32:05so like, chill out.
32:08You were cooking all the scallops,
32:09the one that was buttery?
32:10The next one that came back,
32:11I threw butter in her pan.
32:13And that was just you, pork chops, start to finish?
32:15Yeah.
32:16Those s*** pork chops, I had Lisa check them
32:19and she said they were fine too,
32:21but I'm the only one that's going to be held accountable.
32:23I will say I did fail on a few things with garnish.
32:28Once I got back into it, the thing,
32:31I was getting it right.
32:32Everybody fixed their mistakes.
32:33Well, I didn't have any, it didn't hold back any tickets.
32:35It did.
32:35It did.
32:36Raw chicken is a little bit scarier
32:38than some undersalted potatoes,
32:40and I fixed those potatoes.
32:41I mean, it's embarrassing when f***ing potatoes go up
32:43and they're not seasoned.
32:45It's embarrassing that he had to call Jada in there.
32:47You know how that makes us look?
32:49Jada leaves and we f***ing crumble.
32:51That's a problem.
32:52It's a big problem.
32:53Aniyah just, she has the floor.
32:56I mean, she never doesn't have the floor.
32:57Even if Aniyah doesn't have the floor,
32:59she's f***ing taking the floor.
33:00The f***ing teammate that's not here anymore,
33:02obviously she's the one who's holding the f***ing team together.
33:04But she still feels the need to get f***ing loud.
33:06Literally, garnish f***ing tank tonight.
33:08If I was Chef Ramsay,
33:09I wouldn't want somebody like that to run my f***ing restaurant.
33:13I'm f***ing irritated as f***ing.
33:14While the red team tries to figure out who to nominate...
33:20Walking in one minute.
33:21Heard.
33:22...the blue team is trying to avoid a similar fate.
33:26Garnish, go up.
33:27I'm coming right behind you.
33:28Walk.
33:29Heard.
33:30Come on, guys.
33:33I just grabbed you.
33:36Where are we?
33:37Mid-rare?
33:38Yes, sir.
33:38Thank you.
33:39Yes, sir.
33:44Service, please.
33:52Guys, good job.
33:53Finish off, Chef.
33:54This looks perfectly.
33:55Way better.
33:57Hey, blue team, come here.
33:58Yes, Chef.
33:58Yes, Chef.
33:58Line up there.
33:59Half and half.
34:00Yes, Chef.
34:01That was brutal.
34:04Mistake after mistake after mistake.
34:07There's no winning team.
34:08Get back to the door and come back to me
34:11with two names that you can do without.
34:13Because this performance was...
34:15...off out of here.
34:17For sure.
34:17For sure.
34:21Unbelievable.
34:26I think we just ripped the...
34:27...and it off doors.
34:28Let's vote.
34:29I'm going to have to go John and Chris.
34:33John, I mean, it's fries and cheese.
34:36I'm going to go Chris and John.
34:37What I felt put us back would be, you know,
34:43Henry with pork chops and Chris on meat.
34:47I'm going to go Henry and John.
34:50Do I feel like I should go home for a pork chop?
34:53No.
34:54Do I feel like, you know, I led to service getting butt-ed?
34:58Yeah, 100%.
34:58So I'm going to vote for Chris and I'm going to vote for myself.
35:02Me holding myself accountable is not me wanting to go home.
35:05I deserve to be here, 100%.
35:07I'm going to have to agree about the whole garnish thing.
35:09I think it was a bad night on garnish.
35:12The fact that we got pulled up to the pass several times
35:15were very minor mistakes.
35:17And I think I'm just going to have to go for what, like,
35:20set us back the most, which was probably the pork chop.
35:23Yeah, it's a three-way tie.
35:24Red Team, have you reached a consensus?
35:44Yes, Chef.
35:45Cara Marie, Red Team's first nominee and why?
35:47Our first nominee tonight, Chef, is Alexandra.
35:49There was a lot of issues with having a lot of things
35:53come from garnish to the pass
35:54and being sent back for not being seasoned properly
35:57and missing ingredients or having wrong ingredients, Chef.
36:01Red Team's second nominee and why?
36:03Our second nominee tonight, Chef, is...
36:06..is Sydney.
36:11Sydney struggled with the cook on pork chops
36:13and some of the scallops tonight,
36:15and that seemed to be the majority
36:17of the fish station's issue this evening, Chef.
36:19Blue Team, have you reached a consensus?
36:23Yes, Chef.
36:24Anthony, Blue Team's first nominee and why?
36:27Our first nominee is going to be John, Chef.
36:31We felt that we were getting pulled up to the pass
36:33for things like fries being wrong.
36:35You know, at this point in the competition,
36:36we felt that was a minor thing we shouldn't be f***ing up, Chef.
36:40Blue Team's second nominee and why?
36:42Our second nominee is...
36:44We thought that there was an issue with that station,
37:00definitely an issue with those pork chops tonight
37:02that just kind of snowballed for our entree portion of the evening.
37:05Okay, step forward.
37:09Henry, John, Alexandra, Sydney, move.
37:12Let's go.
37:13Alexandra, it's your third time.
37:14I know, Chef.
37:15That's not a good sign for me.
37:17I'm willing to fight, Chef.
37:18How about bringing a fight during service?
37:20I want to bring your confidence back, Chef.
37:21It'll never happen again.
37:22And if it does, let me go right then.
37:28Sydney, what happened?
37:29I rushed my first scallops that got sent back.
37:31I definitely was not confident in my scallops at all,
37:34but I knew I needed to get food to the pass
37:36so I didn't let everyone else's f***ing die
37:37and I should have pushed back instead of sending them up.
37:40I'm starting to doubt the confidence I've got in you
37:42because if that's what you try to push out and blindside me,
37:45is that a reflection of you as a chef?
37:47No, Chef, it's not a reflection of me, not by any means, Chef.
37:50I learn from my mistakes and I'm a fighter.
37:56John.
37:56Yes, Chef.
37:57The fries tonight, I've got one with wrong cheese,
38:00one with no cheese, and one that is undercooked.
38:02The same dish.
38:04What the f*** happened tonight with you?
38:06I'm just...
38:07Truthfully now.
38:08Truthfully, Chef.
38:08I made a mental error in the very beginning,
38:10reusing the wrong cheese, and then from there, Chef,
38:13I was spending a lot of time remaking garnishes for recooks,
38:16and it just kind of made me wobbly, Chef.
38:19Tell me why you should stay in Hell's Kitchen.
38:20Chef, I'm a great leader.
38:21I work hard.
38:22Again, I've taken responsibility
38:23and I own up for mistakes that I've made.
38:25Ultimately, Chef, I got behind.
38:27And I hold myself accountable to that,
38:29and I want to get better as a chef.
38:32Henry.
38:34Why should you stay in Hell's Kitchen?
38:35I should stay in Hell's Kitchen because this is one ball
38:38that I'm never going to drop again.
38:39You know, I learn from my mistakes.
38:40And not only that, you know,
38:41first time being up here on elimination,
38:43you know, I have more to give you.
38:45I'm ready to show you tomorrow night's service.
38:47100%.
38:47My decision is...
38:54Henry.
38:59Your worst performance so far, young man.
39:01Yes, Chef.
39:02Get it together.
39:03Yes, Chef.
39:03Back in line.
39:04Yes, Chef.
39:05Young man, too many bad services.
39:15And honestly, on tonight's performance alone,
39:18it is as clear as day.
39:19You are not ready to become my head chef.
39:22Give me a jacket, please.
39:23Yes, Chef.
39:24Thank you for the opportunity, Chef.
39:25Thank you.
39:25Appreciate you.
39:26I wish it was stronger.
39:27You bet.
39:27Thank you, Chef.
39:28I appreciate you.
39:28Good night.
39:29You bet.
39:30Bye, John.
39:31Bye, John.
39:31Bye, team.
39:32Proud of you guys.
39:32Keep it up.
39:36Tonight wasn't my night.
39:37Didn't show you that I'm your guy,
39:39but I've kept my head up high.
39:40I took my lashings like a man,
39:42and I got better every single day
39:44that I came into this competition.
39:46Chef, it was an absolute honor and pleasure to be here.
39:48Next time you're down in Georgia,
39:50I hope that you give me a call,
39:51and we can cook together on the farm.
39:53Sydney.
39:54Yes, Chef.
39:55Alexandra, back in line.
39:59You've been so much better than what I've witnessed.
40:01That's the most frustrating thing.
40:04It's time to wake up, all of you.
40:06Yes, Chef.
40:06Get out of there.
40:08That feeling up there in the hot seat,
40:11getting ripped to shreds by Chef Ramsay,
40:13I wouldn't wish that on anybody.
40:16I'm still here.
40:18I'm relieved my journey hasn't ended,
40:20but I'm disappointed that I've let Chef down.
40:25What do we do next time?
40:26Not it up.
40:27Don't count me out yet.
40:29We only go up from here.
40:30What did I tell you?
40:31Only up from here.
40:31What did I tell you?
40:32To hear Chef Ramsay say that he's losing confidence in me,
40:37and he thinks that I crack under pressure is like...
40:41You were like,
40:41Chef, I'm not done.
40:42I'm going to keep fighting.
40:44Can you ?
40:44I'm so proud of you.
40:46I'm so grateful to be able to have the opportunity
40:49to show him the next time
40:51that I'm not going to crack under pressure.
40:53I knew you pulled it right from here.
40:54John may be from the Peach State,
40:58but there was nothing peachy about his performance tonight.
41:06Next time on Hell's Kitchen, Battle of the States...
41:09What the f***, Henry?
41:11Will the blue team do everything it can...
41:14Oh...
41:14I will literally kill these men.
41:17...to throw the red team off their game.
41:19This is some Sabotua-type f***.
41:20Oh, God.
41:21Dude, how did that happen?
41:22F*** is way too salty.
41:24And will their antics go too far?
41:26What the f*** is on the floor in here?
41:28Oh, my God!
41:30Oh!
41:31Karma is a real bitch.
41:32What the f***?
41:33Causing Chef Ramsay to make a drastic decision.
41:36One of you will not continue...
41:38...on another whirlwind episode...
41:40Sucks to suck, you get what you give.
41:43...of Hell's Kitchen.
41:44I don't feel that bad.
41:46...with two children...
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