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Hells Kitchen Season 24 Episode 1.

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😹
Fun
Transcript
00:00This year's Hell's Kitchen competition is returning to Foxwoods Resort Casino in Connecticut,
00:13and Hell's Kitchen history will be made.
00:18Fans and potential competitors have packed this theater for the big announcement.
00:24Oh, oh!
00:30Hello, everyone. Welcome to the fabulous Foxwoods Resort Casino.
00:34Now, for the last 23 seasons, Hell's Kitchen has launched the careers of many great chefs.
00:40But this season is unlike any other season before.
00:44For the first time in Hell's Kitchen history, Chef Ramsay's team has scoured the country.
00:50New Mexico.
00:50Maryland.
00:51Mississippi.
00:52Looking for chefs from every state in the nation.
00:55Born and raised in Tampa, Florida.
00:57And after an exhaustive search.
00:59I'm going to hit a home run right into Hell's Kitchen.
01:02One person was selected from every state.
01:06I'm originally from a small town in Montana.
01:08It's a major part of who I am and where I'm from.
01:10It's why I wear hats that have 406 on it.
01:13Oh, they're showing videos of...
01:15Holy s***.
01:16They better not show my video.
01:18Hi.
01:19My name's Sydney Stickney.
01:21I'm from Charlotte, North Carolina.
01:23Gordon Ramsay is a huge idol of mine.
01:25I look up to him very heavily.
01:28Immediately, I was like, no, why?
01:32I'm from Iowa, which is a huge pork steak.
01:34If you can't tell, it's a pork steak, a corn steak.
01:38Lots of farms, lots of agriculture.
01:40Georgia has the best food culture in the country.
01:44It's this weird place where cuisines kind of all mix together to break all the rules of everything that we know.
01:50I see myself, and I'm like, look at that big goober up there.
01:52I can't wait to get in the kitchen and show Chef Ramsay what I can do.
01:56For the first time in history, this is Hell's Kitchen, Battle of the States.
02:02I'll see you there.
02:06Ladies and gentlemen, Chef Gordon Ramsay.
02:16Seeing Chef Ramsay in the flesh.
02:19First of all, the man's just so beautiful.
02:21Like, has no business looking like that.
02:24That is way too kind.
02:29Welcome.
02:30It is indeed the Battle of the States.
02:34Battle of the States.
02:35Oh, my God.
02:36Like, I'm representing all of New York right now at the age of 21.
02:39Like, this is craziness.
02:41Joining me are my two phenomenal sous chefs.
02:45I've seen the men in the blue kitchen.
02:47Please give it up for Chef James Avery, ladies and gentlemen.
02:50And overseeing the women in the red kitchen, season 17 winner, Chef Michelle Tribble.
03:03Seeing Chef Michelle, I actually watched her win season 17, and she was one of my favorites.
03:08So I look up to her.
03:09We're also the same height, so I think that helps a little bit.
03:12But I'd also like to introduce our amazing, incredible major D, Mourinho.
03:17My team has identified 50 incredible chefs from the 50 states across this great country.
03:25But after interviewing and analyzing the group of 50, they have handed to me the top 20 chefs.
03:35Oh, God.
03:36We've come all this way just to get turned away.
03:40Like, my heart is in my...
03:42Good.
03:44Right.
03:44Is everybody ready?
03:46Let's get started.
03:47It was the first state in the union from Delaware, Anaya.
03:55Holy f***, I'm first.
03:57Like, oh, my God.
03:58Like, Gwyneth Ramsey said my name.
04:00Welcome, Anaya.
04:02And he said it right on top of that.
04:04First one up.
04:04How does that feel?
04:05Oh, my God.
04:06I feel like...
04:07Excited, scared.
04:10Oh, my God.
04:11It is Hell's Kitchen, not America's Got Talent.
04:13Right?
04:13You know that, right?
04:14Just in case you've got the wrong memo.
04:18Next, from the great state of North Carolina, Sydney.
04:26Welcome, Sydney.
04:27Nice to meet you.
04:29You feeling good?
04:30Very good.
04:31Better with the sash.
04:34Okay, next up, from Montana, Chase.
04:38Chase.
04:42Chase, welcome.
04:43Feeling good?
04:44Doing great, Jeff.
04:45Next up, from Alaska, it's Carlos.
04:50From Maryland, Kat, ladies and gentlemen.
04:54From the Garden State of New Jersey, it's Chris.
04:59From Rocky Mountain, Colorado, Paul.
05:02Deb, Deb, Deb, Deb, Deb.
05:05Love the passion, Paul.
05:07Love the passion.
05:08Right, next up, from Florida, Jada.
05:10From Rhode Island, Karen Marie.
05:13From Rhode Island, Karen Marie.
05:17Next, from Iowa, Anthony.
05:22From the Golden State of California, Lisa.
05:25Holy crap, he picked me out of thousands of people.
05:30Okay.
05:30Oh, my God.
05:31You okay?
05:33Yeah.
05:34It's just such a good feeling.
05:36You're hugging me now, but I'm not sure you're going to be hugging me later.
05:38Okay.
05:40From Louisiana, Bradley.
05:45All the way from Oregon, Alexandra.
05:48From Texas, Henry.
05:50From New Hampshire, it's Antonio.
05:55Chef says that there's only 20 people that are going to be called.
05:58What the hell?
06:00I mean, did I come out here for nothing?
06:02Next, from South Carolina, Elena.
06:09Oh, well, thank you.
06:12Give me a baby to kiss.
06:14Feeling good?
06:14Fantastic.
06:18Next, from the great state of New York, Maddie.
06:23From Massachusetts, Jada.
06:25Yeah!
06:26Only a couple of spots left.
06:30From Nevada, it's Ellie.
06:37Welcome.
06:38Hi.
06:38You good?
06:38Yeah.
06:39Thanks.
06:40Hi.
06:42Ladies and gentlemen, we have 19 talented chefs, which means there is only one spot remaining.
06:50The final chef joining season 24, Battle of the States, is from Georgia.
06:57Please welcome, John.
07:01Finally, it's my turn.
07:02I feel like I'm not just representing myself.
07:04I really am representing Georgia.
07:06I might have been picked last, but as the good Lord says, the first shall be last, and the last shall be first.
07:12The winner will become my head chef at Hell's Kitchen, Foxwood Resort Casino.
07:22How good is that?
07:23Now, leaving Gracie to use that job includes a prize worth a quarter of a million dollars, ladies and gentlemen.
07:38Man, to win $250,000 would go a long way.
07:41My wife and I just bought our first house, and we want to do some, um, um, what's the word I'm looking for?
07:50Renovation.
07:51It is time for your first big challenge.
07:54All of you will have 45 minutes to create your unique signature dish to really put yourself and your state on the map.
08:02Are you guys ready to do battle?
08:03Yes, champ!
08:05Now, what the are you waiting for?
08:07Your time starts now.
08:08Let's go!
08:19Coop with pride!
08:22You should be here.
08:23I don't care about your pain!
08:25I know!
08:25I'm tired of it!
08:26Oh, no!
08:28Seriously?
08:29I'm not laughing.
08:31Get out!
08:32Enough's enough!
08:34Oh, my.
08:36God.
08:36for the 24th time in the Battle of the States.
08:38Let's go.
08:39All right.
08:40Get ready for a culinary clash.
08:42You're up.
08:43That's the end.
08:44Yeah, you're up.
08:45As chefs representing their state.
08:47You can't put a southern boy on the grill
08:49and then act like they don't know what they're doing.
08:51Give it their all.
08:52Let's get it, baby.
08:53Let's go.
08:54One team, one dream.
08:55For the chance of becoming head chef at Hell's Kitchen
08:57at the Foxwoods Resort Casino in Mashantucket, Connecticut.
09:01Yeah!
09:02Whoo!
09:03The chefs will live and compete at Foxwoods.
09:05One of the largest resort casinos in the United States.
09:08Come on.
09:09Come on.
09:10We've got to beat the boys.
09:11Let's go team.
09:12Battle lines will be drawn.
09:13Give me a knife.
09:14Give me a knife.
09:15I'm not going to yell that for the .
09:16Respectfully.
09:17Everybody just shut the up.
09:18Respectfully.
09:19Don't snap at me.
09:20And conflict will ensue.
09:21You don't let me finish my sentence.
09:23Let's go.
09:24As Chef Ramsay cranks up the pressure.
09:27Come here.
09:28Yes, Chef.
09:29We're looking like a bunch of idiots.
09:31Hey, you'll get arrested in a minute.
09:33What the happened?
09:35I don't know how much more of this I can take.
09:37Find out which of these state reps.
09:39You ready to go?
09:40Let's go.
09:41I'm from North Carolina.
09:42This is what I live for.
09:43Are in a state of denial.
09:45It looks like cats puked up in there.
09:47Oh, no.
09:48Just going to hide under the table now.
09:50And which chef will emerge from the fray.
09:52I'm ready to go.
09:53Nicely cooked the lamb.
09:54To put their state on the map.
09:56You are representing the state of New York.
09:58Yes, Chef.
09:59Off in the cold room.
10:00Yes, Chef.
10:01And come back with your state of mind in check.
10:04Strap in for an adrenaline pumping season.
10:09State pride and personal ambition is on the line.
10:12I'm strapped.
10:13Oh, damn it.
10:14That Joe's about to be skinny, Joe.
10:15Now get it together.
10:16No, I see.
10:17Dude, I'm sorry.
10:18But there can only be one winner.
10:20Oh, my god.
10:21On this season.
10:22Hang on.
10:23A second.
10:24We're pointing out.
10:25We're out of control.
10:26And we're about to go up in flames.
10:27Oh, my god.
10:28So speed up.
10:29Of Hell's Kitchen.
10:30Let's do it.
10:31Battle of the States.
10:33High five.
10:34yourself.
10:48Behind.
10:49All right.
10:50Coming down.
10:51That's it.
10:52On your back.
10:53How are you all doing, ladies?
10:54Good, Chef.
10:55Good, Chef.
10:56Remember, guys.
10:57One team.
10:58One team.
10:59Immediately, once the timer starts.
11:00Coming behind.
11:01Coming behind.
11:02Down the line in between.
11:03There is just so many things going on.
11:04Are you kidding me?
11:05My brain scatters into a million pieces.
11:07What you got going on?
11:08I got a cashew crusted halibut with a cherry apple bourbon.
11:13Burn them.
11:14Listen, do a rapid reduce.
11:15Get two pans down, get them hot, and go back and forth.
11:17Thank you, Chef.
11:18Being from Alaska, last night I only had one hour of sleep.
11:21So the jet lag is hitting me very hard.
11:24Man, none of my is cooking.
11:28What you working on, Sydney?
11:29Hi, Chef.
11:30I'm making a pan-seared salmon, a wasabi palm puree,
11:34and an orange miso glaze.
11:39I can feel my butt poking out of this dress.
11:41I'm like, I need you to stay down.
11:43I don't have time to pull it down every five seconds.
11:45I decided I'd be cute, and I'd wear this dress.
11:47However, I didn't really think I'd be, like, running around in the kitchen.
11:51My ass is out.
11:52Not okay.
11:53It's the last time that happens, let me tell you.
11:57That was not intentional, I swear.
12:00What you got going on, man?
12:01Some Jersey corn?
12:02Yeah, some Jersey cooking.
12:03We're doing some seared quail and stuff.
12:05We're doing the corn jus.
12:06I try to think about things that people are not going to do.
12:09And I don't think no one's going to touch quail.
12:11What I do for a living is I'm an educator.
12:13I teach people how to cook.
12:15Oh, no.
12:16It looks nasty over here.
12:17Do I see Chris using white bread?
12:19For what?
12:20For sandwiches?
12:21What's this going to be for?
12:22My jus.
12:23I don't want it to run.
12:24Oh, you're thinking it with bread?
12:25Yeah.
12:26Yeah.
12:27Okay.
12:28They're going to see me and think, he's an educator.
12:30What do you know about cooking?
12:31You're going to find out.
12:35That's it.
12:36You're at about 15 minutes right now, ladies.
12:38Yes!
12:39You good, girl?
12:40Oh, hell yeah.
12:41We're a few hours away from our first reward.
12:43What do you mean?
12:44You know it, girl.
12:45I love Anaya.
12:46I feel like we've been cooking alongside each other for years.
12:49They look good?
12:50Oh, yeah.
12:51I already know we're going to make great friends,
12:54because she seems kind of like me.
12:56I definitely know she's going to be some steep competition.
12:59I can see it just by working next to her.
13:01Looks good.
13:05Ain't going to be too thin, but he's slicing.
13:07What are you making?
13:08So I have a speck-wrapped rainbow trout.
13:11This dish is me on a plate because it's complex, round,
13:17flavorful, just like me.
13:19This is not working.
13:22I'm getting a little discouraged because the key to this dish
13:26is to have thin specks so that you don't overcook your trout.
13:33Come on.
13:34My speck is too thick.
13:37Ladies, five minutes to go.
13:39Heard, chef.
13:42This thing.
13:46Well, let's cook something.
13:47I'm second guessing myself on my internal cook.
13:50So I throw it back in the oven, just kind of like panicking
13:54without panicking.
13:58I haven't asked you what you're making yet, have I?
13:59Yes.
14:00Um, I am making a watermelon tuna.
14:03I am using this as my opportunity to show Chef Gordon Ramsay
14:09exactly who I am on a plate.
14:11And that plate is vegan.
14:13Are you vegan?
14:14I am.
14:15Are you a vegan?
14:16Yeah.
14:17I'm sorry, did you say you're vegan?
14:18I am.
14:19Oh, great.
14:20Everyone looks at me like I have three heads.
14:22I know it's bold, but I am here to make bold moves.
14:25How many vegans do we have in here?
14:27I'm pretty sure it's just me.
14:29What we got going on over here?
14:31Doing a crispy skin duck.
14:33With what in it?
14:34Uh, caracara and juniper.
14:36I am always working to make the craziest concoction
14:40that someone might not even want to try.
14:42But when they put it in their mouth,
14:43they are going to want more and more and more.
14:46My duck's not ready.
14:48That's way undercooked.
14:49I'm not sinking this first ship, dude.
14:52Yeah, I know.
14:53Final two minutes, guys.
14:54Let's go.
14:55Final two minutes.
14:56Yes, chef.
14:57We should be plating.
14:58Plating now, chef.
14:59Let's go, ladies.
15:00Let's get to the pass.
15:01All right, I'm going with that.
15:02Gorgeous.
15:03Look at that fish.
15:04I know, right?
15:05It's tricky, too.
15:06Finishing touches, ladies.
15:07Oh, I nailed that duck.
15:09Yeah.
15:10Come on, guys.
15:1110, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
15:25Right.
15:26Are you guys ready for the Battle of the States to begin?
15:28Yes, chef.
15:29Let's begin with Ellie up against Paul.
15:32Let's go.
15:33Oh!
15:34The first matchup in this historic Battle of the States will see Nevada versus Colorado.
15:40Dishes up.
15:41Chef Ramsay will score each dish from one to five.
15:45The team with the highest score will win the challenge.
15:49Ellie.
15:50Yes, chef.
15:51Take me back to the beginning of this culinary journey.
15:53How did it start?
15:54I was about 14 years old, and I went to culinary school along with high school at the same time.
15:59But you started at 14.
16:00How old are you now?
16:0125.
16:02Just turned.
16:03Wow.
16:04I was a sous chef at 21.
16:05I am a fiery little girl, and I don't take any .
16:08And I work my ass off in the kitchen every day, chef.
16:11That has not been an easy journey.
16:13I've had to push myself to go forward when everyone else wanted to see me fail.
16:17So this is my time.
16:18Busy girl.
16:19We love that.
16:20Very busy.
16:21Yes.
16:22Right.
16:23Dish-wise.
16:24So today I have for you a ricotta gnocchi and a pesto cream sauce and a little bit of burrata.
16:28Yeah, it's simple.
16:29You know that.
16:30Yeah.
16:31I think the gnocchi needs a touch more seasoning.
16:33Okay.
16:34But it's hearty.
16:35Yeah, it's a good start.
16:36Thank you, chef.
16:37That's a three out of five for me.
16:38Well done.
16:39Thank you, chef.
16:40Good job.
16:41Paul, how are you feeling?
16:43A little nervous, chef.
16:44You're from Colorado, right?
16:46Yes.
16:47Go on.
16:48Go on.
16:49Couldn't find anything I really enjoyed in college, so I went to culinary school.
17:01Good.
17:02Good, good.
17:06Dish?
17:07Yeah.
17:08It is a ricotta nudie.
17:13Nudie, and I've just got a gnocchi.
17:15I'm going to pass on Paul's nudie.
17:17Hard pass.
17:18I don't want anybody's nudies except my boyfriend, so.
17:22Uh, it is with a roasted tomato sauce and a tomato medley.
17:27Yeah, it's a shame because I've got more tomato than I have nudie.
17:30You're sort of almost hiding your nudie.
17:35This is a two, Paul.
17:38Sorry, chef.
17:39Don't worry about it, brother.
17:42At least it wasn't a one.
17:44From Florida, Jada and Iowa.
17:46Anthony, let's go.
17:47Woo!
17:48Let's go.
17:49I love this battle, the states theme.
17:51I think my competitors should definitely be intimidated.
17:54Like, I'm representing Florida, and my flavors are bright and bold just like Florida.
17:59Uh, Jada, how long have you been cooking?
18:01My love of cooking started from a very young age.
18:03I always say, like, when people were watching cartoons after school, I was always watching specifically you.
18:08So you're saying I'm old?
18:09No!
18:10Well, you're correct.
18:11I am old.
18:12Yeah.
18:13How old are you?
18:1422 years of age, chef.
18:15Wow.
18:16I've always had to prove myself.
18:17I've always been the youngest in every kitchen.
18:18Even now that I run my own brigade of 10 extremely talented gentlemen.
18:22Your brigade is 10 guys?
18:23Yes.
18:24Wow.
18:25Off the gate, I'm like, Jada, she's that bitch.
18:29Give us an insight to the dish.
18:30What did you make?
18:31Crispy skin salmon.
18:32Koshikari rice.
18:33It's the same rice we use at our restaurant to make our sushi.
18:35Mm-hmm.
18:36The salmon is cooked beautifully.
18:38The colors pop.
18:39It's very elegant.
18:40Well done.
18:41Thank you, chef.
18:42Thank you so much.
18:43Great job.
18:44Wow.
18:45A resounding five.
18:46Yeah, Jada, yeah with your five.
18:50Hell yeah, girl.
18:51And I knew she was a badass.
18:52I knew it.
18:53Anthony, take me back to the beginning, growing up in Iowa.
18:56You know, Iowa's kind of a small state, and it's been misinterpreted that it's not,
18:59you know, a big culinary state.
19:00Mm-hmm.
19:01I got lucky to work for some guys that has won some James Beard awards.
19:04Around 18, I decided to move to Chicago.
19:06And then, um, finally ended up winning a star with a team as a junior Sioux.
19:10Amazing.
19:11Now I'm the executive Sioux at a place called Pickle Palace, so.
19:14Hold on there.
19:16Pickle Palace.
19:18The executive Sioux of a multi-level dining pickleball place.
19:21Yep.
19:22Right.
19:23Show me the dish.
19:24So, it's a seared duck breast, mango, charred ginger puree.
19:28Uh, visually, the colors are fantastic.
19:30Thank you, chef.
19:31The cook on the duck is beautiful.
19:32It's even.
19:33The fat's been rendered.
19:34Do you miss cooking like this?
19:35I do, chef.
19:36Been a while since I've kind of been in the fine dining ring, but I know I know what I
19:39know, and I'm excited to show what I know.
19:41It's a resounding five.
19:43Congratulations.
19:44Appreciate it, chef.
19:45Good job.
19:46Wow.
19:47I got a five.
19:50What?
19:51I felt like I was in the fine light zone.
19:53It was crazy.
19:54Up next, Cara Marie from Rhode Island and Jaden from Massachusetts.
19:58Let's go.
19:59Cara.
20:00Take me back to the beginning.
20:01How did you fall in love with cooking?
20:02And where was it?
20:03Um, it was through my nani, my Italian grandmother.
20:04I was very, very small.
20:05Maybe three.
20:06Wow.
20:07And I've been cooking ever since.
20:08Um, show me your dish.
20:09Is it a nod to, uh, nana or?
20:10No, it's actually a totally opposite direction of nani.
20:12Mm-hmm.
20:13Um, this is a crispy fried watermelon tuna.
20:15Watermelon.
20:16Yes.
20:17Watermelon.
20:18Watermelon.
20:19Watermelon.
20:20Yes.
20:21Watermelon.
20:22Watermelon.
20:23Fake tuna.
20:24Yes.
20:25Yes.
20:26You're meeting and cooking for Chef Ramsay.
20:28You might only get to do this once in your life if you're lucky.
20:30And you make him a watermelon?
20:32Uh, Jaden, help me out.
20:33Chef, I wish I could.
20:53It's the signature dish challenge, with each chef battling for their state.
21:02Um, this is a crispy fried watermelon tuna.
21:06And Rhode Island's Cara Marie's dish has Chef Ramsay asking questions.
21:12Watermelon.
21:13Yes.
21:14Watermelon.
21:15Fake tuna.
21:18Yes.
21:19Okay, so why?
21:20Because I'm vegan.
21:21Vegan, right.
21:22Yes.
21:23You're not cooking for yourself.
21:24You're cooking for me, trying to impress me to get five to get your team to victory.
21:32The flavor profile is good.
21:34The watermelon's got a really nice, uh, sort of charred aspect to it.
21:37But there's too much rice and insufficient melon, which is a shame.
21:40It's a two out of five.
21:41Thank you, Chef.
21:45I get it.
21:46You're a vegan, but that's not good for us.
21:49It's like, being a vegan doesn't mean you can't cook meat.
21:52Looking to put the men ahead is the representative from Massachusetts, Jaden, a sous chef who has just served his angry shrimp to Chef Ramsay.
22:04The heat on the shrimp is delicious.
22:06It's a bloody good dish.
22:07It's a very strong four.
22:08Congrats.
22:09Thank you, Chef.
22:10Well done.
22:15The next battle features Elena, a line cook representing South Carolina, and Antonio, an executive chef from New Hampshire, who has prepared a spiced pork chop.
22:24Pork chop is all about elevating it.
22:26You've done just that.
22:27It's a very solid four.
22:28Well done.
22:29Thank you, Chef.
22:30Good job.
22:31Good job, buddy.
22:32Right.
22:33Elena, tell me, how did this journey start?
22:35I blew up the microwave in high school.
22:40I did not know that aluminum foil didn't belong there.
22:42So that was your calling?
22:43They were like, you need to learn how to cook.
22:45Holy .
22:46Maybe we should hide the tin foil from this girl so she doesn't blow the place up.
22:53So we have a speck-wrapped rainbow trout stuffed with sage mascarpone.
22:58Where the is the trout?
23:00It's under the speck.
23:01Do I have to go fishing?
23:02Yes.
23:03I know, but I'm trying to get in there.
23:04Look.
23:05I'm slicing now, right?
23:06And then the fish is so scared it jumps out.
23:10I'm thinking anything over a two I feel is good.
23:17It's a real shame because the flavors are there.
23:20It's a three.
23:21All right, Chef.
23:22Thank you, Chef.
23:23Up next, Kat from Maryland.
23:25Woo!
23:26And Chris from New Jersey.
23:27Let's go.
23:28I get to represent New Jersey.
23:30Like, I feel like I'm the chosen one.
23:33Thank you, Chef.
23:34Let's go.
23:35Chris, your current position, and what do you do?
23:37Right now, I am a culinary instructor.
23:39You're an instructor.
23:40You said it.
23:41Yeah, I have a culinary teaching kitchen inside of a gel.
23:43Wow.
23:44I teach men and women how to cook to get a career, use culinary to change their life.
23:49Because culinary is life-changing.
23:50Very admirable.
23:51Chris, describe the dish, please.
23:53It's a spicier quail with charred English peas and a corn juice.
23:58Matt, do you cook food like this in the chale?
24:01Yeah, actually.
24:02What?
24:03Yeah.
24:04I want them to have the opportunity to work at any restaurant they want to.
24:06The quail's cooked beautifully.
24:07Could have done with 30 seconds less.
24:09Um, I'm gonna give your gel bird a four.
24:12Four out of five.
24:13Good job.
24:14Let's go.
24:15Next up is Kat, a chef representing the state of Maryland with her codfish croquette.
24:21In Baltimore, we call them codies.
24:23Cod's cooked beautifully.
24:24Thank you, Chef.
24:25Really beautifully.
24:27It's a delicious dish.
24:28It's rustic.
24:29It's charming.
24:30I think it's you on a plate.
24:31It's a resounding four.
24:32Congrats.
24:34Chase, an executive chef from Montana, is serving Chef Ramsay his take on a home state
24:39classic.
24:40Elk tenderloin with a goat cheese-infused mash.
24:43It's an embodiment of my hometown.
24:44We have a large migratory elk herd there.
24:46It's a delicate, dainty protein that has very little fat.
24:51Great indeed.
24:52Um, it's a very strong four.
24:53Well done.
24:54Thank you, Chef.
24:55Really well done.
24:56Cudos.
24:57Anaya, a sous chef battling for Delaware, tries to impress Chef Ramsay with one of his
25:02favorite dishes.
25:03Crab cake.
25:04I'll just let you know that I love crab cakes, right?
25:06So my bar is very, very high.
25:07Yeah, listen, I like it.
25:08It's a very strong four.
25:09Well done.
25:10Thank you, Chef.
25:11Really good job.
25:12Okay, up next, Maddie from New York and John from Georgia.
25:16Let's go.
25:17Let's go, guys.
25:18Please.
25:19Right, John.
25:20Give me an insight into your home life.
25:21I've kind of built a great life.
25:22I'm very excited about it.
25:23I've got six kids.
25:24No, six kids.
25:25I've got six.
25:26You know the life.
25:27I think coming to Hell's Kitchen will be like a vacation.
25:28Yeah.
25:29Yeah.
25:30Yeah.
25:31Yeah.
25:32Yeah.
25:33Yeah.
25:34Yeah.
25:35Yeah.
25:36I think coming to Hell's Kitchen will be like a vacation, getting away from the wife
25:38and the kids, no?
25:39Don't tell, Chef.
25:41No.
25:42There's always lots of love around my house.
25:45I have a special needs son.
25:46I love him to death, and all I can think about is how much I wish he was here.
25:50We literally walk to the garden each day, pick what we're going to have, and that's what's
25:54going to be our dinner that night.
25:55So I live on a 12-acre homestead.
25:57Wow.
25:58So I got tired of not being able to find the vegetables and things that I wanted, so I started
26:02growing them myself.
26:03We enjoy everything from chickens, ducks, vegetables, you name it.
26:07Proper farm-to-table stuff, yes?
26:08Yes, Chef.
26:09Tell me about the dish and why have you cooked it.
26:11So, Chef, being the guy from Georgia, it was only proper that I bring you chicken and
26:16waffles.
26:18What the ?
26:19Like, what?
26:20Chicken and waffles.
26:21I don't even know if I would have the courage to lift the dome up.
26:25You got me excited with all the farm-to-table stuff.
26:31So, Chef, being the guy from Georgia, it was only proper that I bring you chicken and
26:46waffles.
26:47It's the Battle of the States Signature Dish Challenge.
26:50You got me excited with all the farm-to-table stuff.
26:52And John, a father of six who grows his own food, has surprised Chef Ramsay with a Southern
26:58classic.
26:59I want to glutton you up just a little bit, Chef, before I bring on the healthy stuff.
27:05Tell me about the chicken.
27:06What's the dredge on there?
27:07An herb spice blend, flour, cornstarch, buttermilk.
27:10A lot of guts doing chicken and waffles on your signature dish.
27:14It's a very strong four.
27:15Well done.
27:16Thank you, Chef.
27:17Really well done.
27:18Right, Mady, first of all, how old are you?
27:21I'm 21.
27:2220, wow.
27:23One of the youngest in the competition.
27:24Yeah.
27:25I was actually a sous chef at 18 and a co-owner of a restaurant at 19.
27:28And I started a catering business at 21.
27:30What did you do on your 20th birthday?
27:31That is an incredible history.
27:33People just kind of look at me like I don't have any idea what I'm doing, but I've accomplished
27:37more in my young age than most people have that are twice my age.
27:41I'm from New York.
27:42I'm tough.
27:43I'm ready to go, and I'm ready to show everybody what you got.
27:44Tell me about the dish.
27:45What have you cooked?
27:46So I made a veggie stir fry over basmati rice with a marinated strip steak.
27:51It's cooked beautifully.
27:52Thank you, Chef.
27:53Rice needs a touch of seasoning, and it looks like it's rushed.
27:58But the protein and the veg are delicious.
28:00I'm giving you a strong four.
28:02Well done.
28:03Thank you so much, Chef.
28:04Good job.
28:06Well done.
28:07The next battle will see Sydney, an executive chef from North Carolina, going up against Carlos,
28:11another executive chef from Alaska.
28:13Carlos, has cooking always been your passion?
28:16Actually, Chef, no.
28:17My original passion was professional skateboarding.
28:19Who told you you weren't going to make it as a skateboarder?
28:21I kind of told myself.
28:22I wasn't expecting it to be so alone.
28:24I'm used to hanging out with family all the time.
28:26I have five little sisters, and so I kind of wanted to show my little sisters what it takes
28:30to be an adult and taking care of the family and providing.
28:34Family is a little more important to me.
28:35Yeah, love that.
28:36So you've come a long way from Alaska to present me your signature dish.
28:40A cashew crusted halibut with a cherry apple beur blanc and a basmati rice pilaf.
28:45How did you cook the halibut?
28:47I crusted it, and then I shallow fried it and finished it off in the oven.
28:51The big problem I've got here is it's just so overcooked.
28:53It's such a shame.
28:54And don't forget that crust will absorb moisture.
28:57So if anything, it should be undercooked.
28:59It's a two.
29:00Carlos.
29:01What a shame.
29:02Sydney, take me back to the beginning.
29:04How did this career start?
29:05I started cooking probably as soon as I could reach the top of the stove.
29:08And then when I was 12 years old, I was diagnosed with Crohn's disease.
29:12Damn.
29:13Crohn's definitely poses an everyday struggle in the kitchen.
29:17I'm not supposed to eat all these things.
29:20They cause inflammation or discomfort or whatever.
29:23And it's just something that I have to live with.
29:24And it's not something you can see.
29:26Pretty much everyone told me I couldn't be a chef.
29:28They wanted me to give up the only dream
29:30and the only love I've had my whole life.
29:33And I basically told them to off.
29:35I love the persistence.
29:36Tell me about the dish.
29:37Pan-seared salmon, wasabi, goat cheese, palm puree.
29:41It's delicious.
29:42Officially cooked beautifully.
29:43Thank you, chef.
29:44Really beautifully.
29:45It's a very strong four.
29:46Well done.
29:47Thank you, chef.
29:48Thank you, chef.
29:49Wow.
29:50Up next, from Oregon, Alexandra.
29:52And from Louisiana, Bradley.
29:54Let's go.
29:56Alexandra, give me an insight to the beginning of this journey.
30:00My parents owned restaurants.
30:01You grew up in restaurants?
30:02Yeah.
30:03My dad was a son of Greek immigrants.
30:05I was doing every single job, prep cooking as a child,
30:08dishwashing, hosting or waiting tables.
30:10My first memory is sitting on a big woodblock cutting board.
30:12My mom would put these tubs out of souvlaki,
30:14and she'd let me take the Greek oregano off the branches.
30:17My other job, I had a larger brigade.
30:18I was an executive there.
30:19But, um, I wanted to be closer to where my kids were.
30:22That girl can talk her ass off.
30:26Um, your dish.
30:28All right.
30:29Describe it.
30:30Um, so what I have here is I have...
30:32Oh!
30:33Don't worry.
30:34Um, I have a crispy skin chicken thigh, um, on top of Greek, uh, lemon potatoes.
30:39Yeah, I mean, it looks like a big fat Greek mess, but it actually tastes delicious.
30:44Right?
30:45Fair enough.
30:46I just want to work with you on the plating.
30:47Elevate that.
30:48It's a four.
30:49Thank you, chef.
30:50It's a very strong four.
30:51Bradley, give me an insight to the beginning of the journey.
30:53How did we start cooking?
30:54At the age of 13, my mom became addicted to crack cocaine.
30:59I'm sorry.
31:00Yeah, and, uh, so I was fending for my brothers, and I had to cook for them a lot.
31:05And that's where the real passion started for cooking, because I realized that I really love to do it.
31:11It says a lot when you get dealt that dysfunctional card.
31:14I was dealt with similar, but to become a parent at sort of 14 and take that responsibility,
31:18good for you, man.
31:19Well done.
31:20Tell me what's under there.
31:21Uh, crispy skin duck breast with a caracara juniper soube.
31:26Duck is nailed.
31:28Thank you, chef.
31:29Yeah.
31:30Um, it's a five.
31:33My brothers and my mom are going to be so proud of me representing Louisiana and getting
31:42a five-star on the first round.
31:45It all comes down to this, the final two states.
31:48From California, we have Lisa from Texas.
31:52Henry, let's go.
31:53California and Texas going head to head.
31:56It was the battle of the two biggest states, except everybody that lives in California is
32:01currently moving to Texas, so I'm trying to represent.
32:04How did we start this career?
32:06I originally went to the Air Force.
32:08Six years of that, GI Bill came out, culinary school.
32:11Good.
32:12Tell me about the dish.
32:13What's under there?
32:14We have ricotta gnocchi with vodka sauce.
32:18This really has to, like, knock it out of the park.
32:20I've got to wow him.
32:21Yeah.
32:22Listen, it's good.
32:23Gnocchi is so hard to pull off.
32:25I wouldn't say it's simple, because you've elevated it, right?
32:27Thank you, chef.
32:28It's a four.
32:29Thank you, chef.
32:30All right.
32:31Lisa, give me an insight to the inspiration.
32:34Um, last year of September 1st, I gave birth to my daughter.
32:39So I had to let go of my chef de cuisine position in San Diego.
32:42But that is why I'm here today, to bring back my passion and to get this position.
32:47Wow.
32:48That's a big sacrifice to be away.
32:50I miss her.
32:51I bet.
32:52I just want to try to spend more time with my daughter.
32:54But I do seek this opportunity to grow, to, you know, become a chef again in Hell's Kitchen,
33:01and not stop pursuing my dream.
33:03Um, right.
33:04Tell me about the dish.
33:05What I have for you today, chef, is, um, a mofongo dish.
33:08Mm-hmm.
33:09Grilled Angus steak, cooked medium, and fried planting.
33:12I'm really scared, because right now we need a five.
33:15It doesn't look visually appealing, so I'm a little bit nervous.
33:20I'm, uh, at least, uh...
33:23It's a tough one.
33:35It's the final round of the Battle of the States Signature Dish Challenge.
33:40What I have for you today, chef, is a mofongo dish, grilled Angus steak, cooked medium,
33:44and, uh, fried planting.
33:46And Lisa from California needs a perfect five to secure a tie for the red team.
33:52Cuban Puerto Rican food is very hearty.
33:54It's really messy.
33:55It's all over the plate.
33:56It's hard to elevate something that sometimes shouldn't go that high.
33:59Everything is exceptional.
34:01Thank you, chef.
34:02I wish I could give it a six.
34:03I can't.
34:04It's a five.
34:05Congrats.
34:06Yeah!
34:07Where'd he go?
34:09Representing California with my dish, I feel so proud.
34:12So it's just an amazing feeling, and it's only gonna push me to keep going harder.
34:16Right.
34:17Uh, we have a tie.
34:19The winner is gonna be decided by the overall outstanding dish.
34:25The top two dishes for me are Bradley and Lisa.
34:30One dish does have the edge.
34:33Congratulations goes to the red team, Lisa.
34:38Good job!
34:40Winning this was amazing.
34:43It tells me that I'm here for a reason.
34:45Listen up, ladies.
34:46All of you are about to experience a breathtaking day on board a 120-foot yacht.
34:55What's up?
34:56What's up?
34:57Rhode Island is rocking it out in Hell's Kitchen, and I am pumped.
35:02Uh, men, you'll be preparing the Hell's Kitchen Dining Room right here, ahead of our first dinner
35:10service tomorrow night.
35:11Truckloads of tables, chairs, dishes, linen are arriving to be unpacked and set up.
35:19Well done, ladies.
35:20Off you go.
35:21Thank you, chef.
35:22Thank you, chef.
35:23Oh, wow.
35:24Here's where y'all are gonna be looking.
35:25Oh, my God.
35:26Look how cute it is.
35:27Oh, my God.
35:28I love this so much.
35:29Oh, look at these chairs.
35:33My favorite room in this dorm is the couch.
35:36I flew to Chicago with a pocket knife.
35:38You know, I use that bag for work, so I have a knife in my bag in case.
35:41Just a little paring knife or whatever.
35:43I just didn't realize it.
35:44And no one noticed it?
35:45No.
35:46I don't think you should tell anyone that.
35:48I got the whole freakin' pat down on the way here.
35:53Like, I got full cupped.
35:54Really?
35:55I was like, bruh.
35:56Dude, I haven't been patted down in forever.
35:58Yeah.
35:59Hello.
36:00Welcome aboard.
36:01Hi.
36:02I got it.
36:03Look at this.
36:04Beautiful.
36:05Beautiful.
36:06Wait.
36:07One more for Lisa, too, for winning.
36:08Yay!
36:09I'm a fun girl, right?
36:10She was gross.
36:11Whatever it was.
36:12Everybody's so sweet and so kind.
36:13I think it might be a facade.
36:14You were the one that got us here, so let's go.
36:15Maybe you'll peel back the mask as we get into it.
36:16So we'll see.
36:17We'll see.
36:18Oh my god!
36:42So Chef Ramsay pulls up looking like James Bond.
36:56I did not want to miss out on this party.
36:58Come on.
37:00The aura, it's just like, ah.
37:03Let's sit down.
37:04Come on, sit down, sit down, sit down.
37:07Let's go in the hallway, and we need
37:08to move everything that is there in the dining room.
37:11Then we have to unwrap, and then I'll
37:13tell you where to put the tables, OK?
37:14We have to move all the furniture in,
37:16have to un-plastic wrap it all.
37:18It's like Christmas.
37:20I hope you didn't do your manicure,
37:22because you're going to lose your nails on this one.
37:26How are you feeling? Feeling good?
37:27I'm no longer bricks, I'll tell you that, Chef.
37:29No, you have to stop bricks.
37:33This is the best way to start my journey
37:35in the Battle of the States.
37:36Sitting with Gordon Ramsay, I obviously
37:38look at him like an idol, as everybody does it
37:40to this competition, but he's real.
37:42Like, he's a person.
37:44Early in your career, when you were younger,
37:45is there anything that you would have changed
37:47or done differently if you could?
37:49Don't take a job for money.
37:50Take it for experience.
37:51Money will come, just get through,
37:53because there's a tiny window, isn't there,
37:54from sort of 18 to 28 to get that knowledge.
37:57How do you balance being a family man
37:59and also being so busy?
38:01The balance is hard.
38:02We don't spend a lot of time together,
38:03but the time we do have is quality.
38:05It makes you appreciate time.
38:07The minute you feel that you're the best chef in the kitchen,
38:10you're in the wrong kitchen.
38:11It's the people you surround yourself with,
38:12I think, is the important bit.
38:14You've got to use this opportunity
38:15to absolutely grab what you want.
38:18Lookin' over there.
38:20Horrible.
38:21Based on the twos that we got today from Paul and Carlos,
38:24I don't want to really say that they're bad chefs,
38:26but it is disappointing.
38:27What are these?
38:29Those are butter knives.
38:30Those are butter knives?
38:30Yeah.
38:31Got it.
38:32I just hope the guys aren't lookin' at me
38:33like I'm a weak teammate.
38:34Like, I just hope I can prove to them
38:37that I'm a force to be reckoned with, for sure.
38:43Job opening!
38:44Man!
38:45Hurrah!
38:46That was, that was, that was there.
38:49So we're gonna keep this separate.
38:50We gotta wash these again.
38:52No.
38:52.
38:53I'm gonna get washed.
39:03Yeah, hope you guys had fun on the boat.
39:07Top cleaners!
39:08We did!
39:10With an exhausting first day coming to an end.
39:13Hello, hello.
39:14The chefs are back in the dorms,
39:16eagerly reading their menu books.
39:18I'm ready to get my hands on each dish.
39:20And working up an appetite.
39:22Earl, how do you turn this thing on?
39:23We don't need more.
39:24We do propane where I'm from.
39:26We don't do this thing.
39:27So the dorm life is very different than my homestead life.
39:31Excuse me, do you know how this thing works?
39:33I got you.
39:34Aren't y'all chefs?
39:35Oh.
39:36I've never had to deal with electric stovetops.
39:40It's a weird induction top.
39:41Is it induction?
39:42Yeah, it's an induction.
39:43Yeah.
39:44Oh, it's voice activated, bro.
39:46It's not actually getting hot.
39:48Well, an induction burner shouldn't get hot.
39:50I guess I'm microwaving this food.
39:52Oh.
39:53Well, yeah, you gotta probably have this on.
39:54Oh, yeah.
39:55Maybe.
39:56There you go.
39:57There you go.
39:58So how, whoa, time out.
39:59How'd you do that?
40:00As soon as I wake up, we're running to that shower.
40:02I'm glad I showered last night.
40:04Last night?
40:05Don't shower twice a day?
40:06No, that's awful for your skin.
40:09Good night.
40:11That was for the lights.
40:14That was definitely for the lights.
40:17They're not even talking about the , right?
40:20They're not even talking about the .
40:21No.
40:22They're not.
40:23Yo, them.
40:24They're so loud right now.
40:25Dummy from Georgia putting up fricking chicken.
40:27Waffles.
40:30They're so loud.
40:31Us girls are, like, in our rooms, like, reading our books.
40:34And I'm like, oh, my God.
40:35You see this rack?
40:36That means it's time for bait.
40:38If they're gonna be loud, we're gonna be loud, too.
40:39Okay, ready?
40:40There.
40:41One, two, three.
40:42Ah!
40:45What the ?
40:46What the was that?
40:47What the just happened?
41:06What the are y'all screaming about?
41:08Well, y'all over there screaming, so we thought we'd venture.
41:11Hey, this is why nobody gonna get no sleep, dawg.
41:13Y'all play too much.
41:15They said we were so loud that they started screaming.
41:18Oh.
41:19Hey, girls.
41:21Sorry.
41:22Sorry.
41:23Go to bed, damn it.
41:26God.
41:27Are you there?
41:28Ugh.
41:36It's like the energy of two great sports teams.
41:38Let's go.
41:39Let's go.
41:40Line up, please.
41:42Good morning.
41:43Morning, Chef.
41:44Now, chefs, as you know, we are here in Connecticut.
41:47Much earlier in its history, it was called the provision state.
41:52During that Revolutionary War, Connecticut actually supplied a large portion of the food for George Washington forces.
42:01Here in Hell's Kitchen, we also get to benefit from that tremendous delicious bounty this state has to offer.
42:10And as chefs, we have the great fortune of using some of the most incredible, freshest ingredients.
42:18Oh.
42:19Oh.
42:28Next time on Hell's Kitchen, it's game on.
42:31Woo!
42:32You should be here.
42:33As the chefs battle over a precious Hell's Kitchen staple.
42:36Pleasure in power.
42:38And during a wild opening night dinner service.
42:40For the 24th time at Battle of the States.
42:42Let's go.
42:43Will the pressure be so extreme.
42:45Sorry, guys.
42:46What state are you in right now?
42:48That it leaves both teams in a state of panic.
42:51Where's my grapeseed?
42:52Right here.
42:53Oh, no.
42:54And will it push one chef.
42:55I need the salmon.
42:56Completely over the edge.
42:58Oh, no.
42:59All next time on Hell's Kitchen, Battle of the States.
43:02I'm just going to hide under the table now.
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