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Hells Kitchen Season 24 Episode 2.

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Fun
Transcript
00:01Previously on Hell's Kitchen Battle of the States,
00:04the curtain opened on season 24.
00:06It is indeed the Battle of the States.
00:10And Chef Ramsay welcomed 20 ambitious chefs.
00:14From Delaware, Anaya, Sydney, Jada.
00:18Each hailing from a different US state.
00:20From New Jersey, from Louisiana, from Oregon.
00:23The winner will become my head chef
00:26at Hell's Kitchen Foxwood Resort Casino.
00:28That job includes a prize worth a quarter of a million dollars.
00:33The chefs were eager to represent
00:35their states in the Signature Dish Challenge.
00:38Oh, my God.
00:39Like, I'm representing all of New York right now.
00:41Louisiana chef Bradley took a risk with his flavors.
00:44Doing a crispy skinned duck with cara cara and juniper.
00:47It's a combination that you wouldn't expect.
00:50Which paid off with Chef Ramsay.
00:52Duck is nailed.
00:54It's a five.
00:56While vegan Cara Marie from Rhode Island
00:58failed to meet expectations.
01:00Watermelon tuna.
01:01Fake tuna.
01:02Yes.
01:03It's a two out of five.
01:06Alaska chef Carlos also failed to impress.
01:09The big problem I've got here is just so overcooked.
01:11It's a two.
01:12Both teams boasted strong contenders.
01:15Flavours are good.
01:16It's a good dish.
01:17Including California chef de cuisine, Lisa.
01:20Grilled Angus steak cooked medium.
01:22Everything is exceptional.
01:23It's a five.
01:24Congrats.
01:25Who clinched the win for the red team,
01:27earning them a memorable reward.
01:30Hey, come on.
01:31The next morning.
01:32Let's get it.
01:33Let's go.
01:34Chef Ramsay delivered a crash course
01:35in fresh ingredients.
01:37Chefs, we have the great fortune of using some of the most
01:40incredible, freshest ingredients.
01:45Oh, my God.
01:47And now, the continuation of Hell's Kitchen.
01:49All I heard when the box dropped was, boom, shh.
01:58All the ice scattered everywhere.
02:00I'm in a state of shock.
02:01I said fresh, right?
02:03Like, what the hell?
02:04Why would you do that?
02:06Yeah, that was scary.
02:07One of my favorite shellfish is scallops.
02:09I absolutely adore them.
02:10So listen up, because for today's challenge,
02:13you need to make a scallop dish that's not only delicious
02:16and perfectly cooked, but also visually stunning.
02:20Coming from Alaska, I've been cooking scallops
02:22my entire career.
02:23This should be a challenge that I can have in the bag for sure.
02:26But listen very carefully.
02:28Scallops have a really small margin of error.
02:32And in this challenge, so do you.
02:35Because if your scallop dish exposes your weakness as a chef,
02:40you will be going home.
02:43However, if you make a scallop dish that's visually stunning
02:47and delicious that rises above the rest,
02:51you could earn one of these.
02:56It's the punishment pass.
02:57The all-important punishment pass.
03:00I'm not going to lie.
03:01That punishment pass looks pretty nice.
03:04You know, I like my jewelry.
03:06It's called Hell's Kitchen for a reason,
03:08because the punishments here are brutal.
03:11All of you will have 30 minutes to run up, grab your scallops,
03:13open them, and cook an amazing dish.
03:15Heard?
03:16Yes, Chef.
03:17Your 30 minutes starts now.
03:19Let's go.
03:22Oh, my God.
03:24It's pure chaos.
03:25I'm getting shoved from behind, and my knees
03:27going straight in the ice.
03:28My pants are wet.
03:30Down right behind.
03:31Down right behind.
03:33I can't get this one open.
03:34What the hell?
03:35Oh, my gosh.
03:36What is this in here?
03:38What's that?
03:39It's all the organs.
03:39These are actually all eyeballs.
03:41Oh, my gosh.
03:42Oh, my God.
03:43That is disgusting.
03:44Can't mess up Chef Ramsay's favorite item, OK?
03:46Stay focused.
03:47Well, coming from Martha's Vineyard,
03:49I feel like I have the upper hand,
03:50because we work with some of the best seafood around.
03:52And the majority of my competitors are really landlocked,
03:55so they don't even know how to spell scallop,
03:57let alone cook a scallop.
04:00Growing up in Montana, I've never shucked a fresh scallop.
04:04So I'm working ginger fennel broth.
04:06I'm going to work a little bit of a parsnip puree.
04:08Just to anchor the scallop into my shell.
04:11OK, give it something a little warm.
04:12All right.
04:13This dish needs to be visually stunning.
04:14It needs to have great flavor.
04:15It needs to hold up to everything.
04:17No one else has saved their shells,
04:19and this might give me the edge.
04:22Ladies, you have about 13 minutes left, OK?
04:26All right, Cara Marie, tell me what you're working on.
04:28I am doing a purple sweet potato puree,
04:31a port wine creamy polenza with Romanesco cauliflower
04:35and anchovy relish.
04:37I don't know every single element that is in Cara Marie's dish,
04:40but it sounds like way too much.
04:42That's a lot going on.
04:43You don't have to put it all on the plate.
04:45Yes, absolutely.
04:48What are you doing?
04:49I'm going to do a rosemary skewer scallop with a coconut lime
04:52sauce.
04:53I would never skewer my scallop with rosemary, which was like,
04:56dude, the biggest disrespect to that fresh scallop.
05:01I'm going to do goat cheese grits with a pineapple
05:04rum chutney.
05:05And then how are you cooking your scallops?
05:06I'm going to pan sear them.
05:07You're going to pan sear?
05:08Yes.
05:09Make sure you get them nice and dry, OK?
05:10Yes, Chef.
05:11And then what are you working on?
05:12So a quick sear on the scallops with a little bit of butter,
05:14a little bit of oil, season them, and then this
05:16is a pesto cream sauce.
05:17OK.
05:19Ladies, it sounds like you're all pan searing.
05:21Keep that in mind if you have to pivot.
05:24Now I'm going to grill mine then.
05:25Just under four minutes to go.
05:27Let's go.
05:28Yes, Chef.
05:29These are not going to be cooked far enough, I know it.
05:3260 seconds to go, ladies.
05:34Let's go.
05:35Last minute.
05:37Go.
05:38You've got to plate it.
05:3910, 9, 8, 7, 6, 5, 4, 3, 2, 1, and serve.
05:51Oh my goodness me.
05:55Did you make me something worthy of one of those amazing,
06:04life-changing punishment passes?
06:06Yes, Chef.
06:07You were tasked with making a scallop dish that not only
06:11tastes delicious, but visually it has to have the wow factor.
06:16So right now I'd like Chef Michelle and Chef James to identify which
06:22dishes from both teams meet all the criteria.
06:26If it's not delicious or stunning, I am not tasting it.
06:28Good luck.
06:30Chef, I have here for you a roasted yellow pepper,
06:33tomato, and corn puree.
06:35I know that my plating skills are very strong.
06:38I'm a seafood girl.
06:39I'm going to win today's challenge.
06:42Here I made a rosemary skewered seared scallop with a rosemary
06:46coconut reduction.
06:47How long did you cook your scallops for?
06:51About three minutes in total.
06:53I did a romesco puree with a miso in there.
06:57Chef, James is a stone wall.
07:00But I'm pretty confident about this cook right now.
07:02And then I did a double on mushroom.
07:04My mistake was when I was doing the scallops,
07:06I was rushing for time and I didn't dry them first.
07:08You've got to stop starting with your mistakes.
07:11You're confident in what you do.
07:12I know, I'm just, right?
07:13Yeah.
07:14And what's this?
07:15My brown butter, Chef.
07:16Brown butter.
07:17Yes, Chef.
07:18So you have polenta and potato?
07:20Yes.
07:21And romanesco?
07:22Yep.
07:23I'm confident in the cook on my scallops 100%.
07:25And I'm confident in the flavors.
07:27I'm just afraid that I might have done too much.
07:30After tasting each of their team's dishes,
07:33Chef James and Michelle are ready to make
07:35their recommendations to Chef Ramsay.
07:37Let's begin with the blue team.
07:39OK, James, how many are there?
07:40Chef, there's only three dishes today.
07:42Oh, wow.
07:43Personally, I was expecting a bit more.
07:44OK, in no particular order, first dish belongs to?
07:47Chef, the first dish belongs to Antonio.
07:49Antonio.
07:50Let's go.
07:51Thank God.
07:52I guess this means I'm safe from going home.
07:55Describe the dish.
07:56We have a pan seared diver scallop.
07:57And on the bottom is a southern roasted corn sucker tash.
08:00I love that little Jackson Pollock touch
08:02with the sort of artistry on the plate.
08:04It's a really good dish.
08:05Congrats, man.
08:06Thank you, Chef.
08:07Really good job.
08:08Wow.
08:09Chef, second dish belongs to Chris.
08:12Chris.
08:14Look, Mama, I made it.
08:15So, Chef, we got seared scallops with mushroom two ways.
08:18I did a pickled, and then I did a braised one
08:20with some Chinese eggplant.
08:22For me, the hero here are the pickled mushrooms
08:24with those lovely roasted scallops.
08:26It's a really good dish.
08:27Congratulations.
08:27Well done.
08:28Thank you, Chef.
08:29Wow.
08:30I want to show everybody in here like Chris can cook.
08:31Chris is here for a reason.
08:32He could be a leader.
08:33James, a final dish from the blue team is?
08:36Chef, the third and final dish belongs to Jayden.
08:38Oh, I knew that, actually.
08:40Let's go, Jay.
08:41Oh, my God, man.
08:42It just makes you feel like you're doing something right.
08:45But Massachusetts, if there's one guy
08:46that knows how to absolutely nail a scallop, young man,
08:49it should be you.
08:50Yes, Chef.
08:51I'm just praying that Chef Ramsay and Chef James
08:54are on the same page.
08:55Chef, I have seared scallops on a bed of carrot puree
08:59with a corn and bacon succotash with some kumquats
09:02and crispy shallots.
09:03Mm, scallops are cooked beautifully.
09:05Thank you, Chef.
09:06And the dish looks so vibrant.
09:08Thank you, Chef.
09:08Well done.
09:09Congratulations.
09:10Wow.
09:11I hope that mine is going to take the win.
09:12The punishment pass is like, that's your get out
09:14of jail free card.
09:16Chris, Antonio, and Jayden, I'll be honest,
09:18you've made my decision very difficult because those dishes
09:21are top notch.
09:22Thank you, Chef.
09:23Thank you, Chef.
09:24But there is a dish that has a slight edge just in terms
09:27of which one would I want to dive into again immediately.
09:30That dish belongs to.
09:35Chris, well done.
09:41Hello?
09:42Punishment pass?
09:43Yes, it's me.
09:45I just won.
09:46Young man, well done.
09:47Thank you, thank you.
09:48Michelle.
09:49Yes, Chef.
09:50How many dishes on your team do you think
09:53are worthy of that punishment pass?
09:56Chef, we have four dishes on the red team that are worthy.
09:58Four?
09:59First one, please.
10:00First dish today that you're going to try
10:02will be Lisa's dish.
10:03Great.
10:04I know my dish is great, but you know,
10:06I don't want to be overconfident because it could actually
10:08turn around and bite me in the ass.
10:10We have a pea puree, Chef, with sunchokes and radishes
10:14sauteed in butter and some herbs.
10:15Really nice combination, that sweet and earthy feel
10:18with the peas, and it looks stunning.
10:20Congrats.
10:21Thank you, Chef.
10:21Great start.
10:22Thank you, Chef.
10:23I feel like I've done California proud.
10:24Callie is the motherland for me, and you know,
10:27I'm always still represent Callie, no matter what.
10:29Chef, the next dish will be Jada's dish.
10:31Jada's?
10:32Wow, let's go.
10:33I know Chef Michelle said that it tastes great,
10:36but this is Hell's Kitchen.
10:37Like, the moment you think you're confident,
10:39errrr.
10:42On the side is going to be a citrus beurre blanc
10:44with a nice seasonal succotash, so there's
10:46going to be some heirloom tomatoes, charred and roasted
10:49corn, as well as some asparagus.
10:51I love what you've done with that sort of crosshatch
10:53on the scallops.
10:54They are cooked perfectly.
10:55It's a delicious dish.
10:56Thank you, Chef.
10:57Congratulations.
10:58You're in the running.
10:59The next dish you'll try will be Aniyah's dish.
11:02Aniyah's?
11:03Wow.
11:07So, Chef, for you, I have a grilled scallop.
11:09Everybody pan-seared them.
11:10I was going to pan-sear them at first.
11:12I just want it to be a little bit different.
11:13And then the idea of goat's cheese?
11:14Where'd that come from?
11:15I love goat cheese grits.
11:17It gives it a little bit of punch in there.
11:18It also adds a bit of creaminess to that grit.
11:20I'll be honest, the cooking scallops on the grill
11:22is way more difficult than is in a pan.
11:23Yes, Chef.
11:24Outstanding job.
11:25Thank you, Chef.
11:26Thank you so much.
11:27Wow.
11:29My scallops are Chef Ramsay approved.
11:34Chef, the last dish you'll try from the red team today
11:37will be cat's dish.
11:39Cat's, wow.
11:40Oh, my God.
11:41My heart just jumped out of my chest.
11:43I'm like, I know I better be a part of this top four.
11:45Chef, what I have here for you is a roasted yellow pepper
11:48and tomato puree with a little ginger and garlic in there
11:52and a corn salad.
11:54Cat, visually, it's popping again.
11:56Vibrant.
11:57It's an expensive delicacy, and you've
11:59done it absolute justice.
12:00Great job.
12:01Thank you, Chef.
12:02Wow.
12:03Ladies, four outstanding dishes.
12:04Thank you, Chef.
12:05For me, there was one dish that had a slight edge
12:08over the other three.
12:10The winner of the red team's punishment pass is...
12:22Aniah.
12:23Congratulations.
12:23Congratulations.
12:24We're playing.
12:26Uh, uh, uh.
12:27Punishment pass.
12:28Punishment pass.
12:29I got it.
12:30Use that pass wisely.
12:31It's for you and you only.
12:32Yes, Chef.
12:33Now, I'd like to find out the dishes that didn't do justice
12:36to those scallops.
12:37Uh, uh, uh, punishment pass, punishment pass.
12:42I got it.
12:43Use that pass wisely.
12:44It's for you and you only.
12:45Yes, Chef.
12:46Now, I'd like to find out the dishes that
12:48didn't do justice to those scallops.
12:51Because sadly, at least one of you could be going home.
12:54Michelle, first one, please, from who?
12:56First one will be from Cara Marie, Chef.
12:58Let's go.
12:59Step forward, please.
13:00I knew it was too much.
13:03It looks a little bit over the top.
13:06And what is this underneath here?
13:06What is that?
13:07That's the purple potato puree and the port creamy grits.
13:10Does it need all that?
13:12I wanted to kind of layer the flavors
13:14and then have the scallops with a little bit of the crunch.
13:16It was kind of building the flavors from the bottom up.
13:18It could stand alone, OK?
13:21I didn't do enough in the signature challenge.
13:24And then now I kind of was, like, trying to overcompensate.
13:27Michelle, is there another one?
13:29Yes, Chef.
13:30From?
13:31It'll be from Maddie, Chef.
13:32Maddie.
13:33As soon as I hear my name get called, I'm like,
13:35when I was doing the scallops, I was butter-basting them.
13:37And I didn't dry them before I put them on the sauce.
13:39So it got a bit greasy, and the sauce kind of evaporated.
13:42The actual puree tastes good.
13:44But the scallops, there's no crust on there.
13:46And so they taste like they're steamed.
13:48If you serve this in the restaurant,
13:49they are sending it back quickly.
13:51Yeah, I expect more from you.
13:53Not good.
13:55This could be it.
13:56I could be leaving Hell's Kitchen right now.
13:58Michelle, is there anything else from the red team that
14:00didn't meet the criteria?
14:01No, Chef.
14:02No.
14:03James, tell me, the underperforming dishes
14:06were cooked by who?
14:07The first one, Chef, belongs to Chase.
14:10Chase.
14:11Really?
14:12Let's go, Chase.
14:13I cannot believe that my name got called.
14:16I do not want to go home before cooking
14:18my first dinner service.
14:19Describe the dish, please.
14:20It's a pan-seared scallop with a parsnip puree
14:23and a fennel and ginger broth, a little bit of beech mushroom.
14:26How did you cook the puree?
14:27I cooked it in a little cream with some water, let that reduce
14:30down, then blended it up.
14:31It looks like cats puked up in there.
14:34It does not look good.
14:35I go back to that elk tenderloin, the first impressions,
14:37right?
14:38Yes, Chef.
14:39You raise the bar, and then you kick me in the nuts
14:41with this thing.
14:43James, is there another dish that didn't meet the criteria?
14:47Yes, Chef, there is one more.
14:49That dish belongs to Carlos.
14:51Carlos?
14:51Damn.
14:52My heart drops instantly, and I'm just
14:55praying to God that my scallops are
14:57cooked even a little bit well.
14:59Chef, for you, I made a rosemary-secured scallop
15:02with a rosemary-coconut reduction and a pea salad.
15:05Rosemary's so overpowering.
15:07How do you actually cook these?
15:08Pan-seared, Chef.
15:09You can just touch that.
15:11It's solid, right?
15:12What does that tell you?
15:13It's overcooked, Chef.
15:14And you coming from Alaska, young man,
15:16surrounded by water.
15:17Ah.
15:20I expected a much, much, much, much better execution on that.
15:24Yes, Chef.
15:25It feels terrible.
15:26I feel like I let my entire state down.
15:29One of you is leaving the competition right now.
15:32Because if you can't cook me a unique scallop,
15:35there is no hope in hell you are ever going to become my head chef
15:40at Hell's Kitchen, Foxwood Resort, Casino.
15:42The person leaving Hell's Kitchen is Carlos.
15:50Step on up, young man.
15:54That performance there was underwhelming.
15:57Combine that with what you gave me across the signature dish
16:00tells me you are not ready.
16:02I've got to be honest.
16:03I'm going to cut you loose right now.
16:04Yes, Chef.
16:05Please, give me your jacket and leave Hell's Kitchen.
16:08Thank you, Chef.
16:09Good night.
16:10Good night.
16:11Safe trip back to Alaska.
16:12Bye, Chef.
16:13Bye, Carlos.
16:14Bye, Carlos.
16:16I feel like I let my state down, like, pretty heavy.
16:19Man, I know I don't overcook fish.
16:20Like, that's something I know I don't do.
16:23I do not know what happened at all.
16:25Like, I am so disappointed in myself for doing that.
16:28Tonight, we are opening Hell's Kitchen.
16:30Head back to the dorms, get a breather.
16:32Our sous chefs will call you in half an hour
16:33to get over tonight's menu.
16:35Is that clear?
16:36Yes, Chef.
16:37Now off.
16:40Come on.
16:41Come on.
16:42Come on.
16:43Come on.
16:44Come on.
16:45Bling, bling, baby.
16:46Yesterday was not enough.
16:47Today was too much.
16:48I've got to find the balance.
16:49I'm glad you're not going home yet.
16:50Oh, yeah, me too.
16:52I'm trying to define my voice as a vegan chef
16:55in a non-vegan kitchen.
16:56I just want to prove that.
16:57I am a chef to the core at the end of the day,
17:00and I cook and prepare anything and everything.
17:03You should have done vegan scallops.
17:04Vegan cooked off.
17:06Not only am I vegan, but I do CrossFit.
17:10That tracks.
17:10You want to arm wrestle?
17:11That might be fun.
17:13Let's see how strong you are.
17:14Come here.
17:14Let's go.
17:15I don't know about you.
17:16I see those forearms.
17:17You either play a lot of video games or spent a lot of time
17:19alone as a child.
17:20We'll go with number one.
17:21OK.
17:24OK.
17:25Hands up.
17:27Oh, around.
17:31I don't want to touch it.
17:34Good job.
17:37I'm just going to hide under the table now.
17:40You know, the running joke is, oh,
17:42vegans are protein deficient.
17:44Wah, wah, wah.
17:45I don't see any protein deficiency here, guys.
17:49And neither does Paul.
17:50I'm not afraid to lose to a woman.
17:53I'm going to go cry now.
17:57Hello, chef.
17:58With the first dinner service just five hours away.
18:01We're going to get started.
18:02The chefs are anxious to get critical information
18:05about tonight's menu.
18:07All right, scallop, smoking hot pan.
18:1045 seconds both sides.
18:11While it's doing that, I'll season the other side.
18:14I'm going to get the risotto started.
18:15So you're going to get the rice nice and toasted, fennel stock,
18:17butter, mascarpone, Parmesan.
18:19And then the very last thing that we do is we're going to finish
18:22this with parsley.
18:24All right, strip steak.
18:25Pretty lean other than that fat that's on the outside.
18:26It benefits from a little kiss of butter.
18:27I'm going to show you the pork chop, OK?
18:29Learning this information is like turning the fire hydrant
18:33on full blast and trying to drink from it.
18:36Is that butter and oil you put in there?
18:37Yes, chef.
18:38Lamb is done.
18:40It's been about eight minutes.
18:42I can't keep up.
18:43It's going so quick.
18:45Carbonara, it seems to be nice and creamy, OK?
18:49What's that?
18:50I'm missing ingredients.
18:52I'm worried that I might flop during service.
18:55It's just not my pants.
19:02I get nervous, I know.
19:03Yeah, extremely.
19:04I'm not even going to it, y'all.
19:06Really?
19:07Yep.
19:08Bradley was lost.
19:09He was, you know, call your mom on the Superstore phone lost.
19:12It was bad, dude.
19:14What else did you put in there?
19:15I'm sorry.
19:20I've never had a knife kit almost make me cry before.
19:32That is sexy.
19:34These are what chefs dream about.
19:36These hex clad knives are beautiful.
19:38This is our .
19:39Win or lose, man.
19:40You're going home with some knives, baby.
19:42Some good ass knives, too.
19:43Ah, yes.
19:45I've never wanted kids, and now I have a whole knife kit full of babies.
19:49I'm literally trying to not cry right now.
19:50I'm not even kidding.
19:51If they weren't so sharp, I'd cuddle a knife, so.
19:55Wow.
19:56After a day of intensive menu training.
20:02You want to lead?
20:03It's up to you, brother.
20:04I'm going to support.
20:05The chefs are setting up their stations and eager to kick off
20:09their first dinner service.
20:10I'm really excited.
20:11I'm pumped.
20:12I think you're going to kill it.
20:14OK, ladies, tonight is the night.
20:18Gentlemen, let's go.
20:19Yes, chef.
20:20All right, let's hit it.
20:21First service nerves, but hey, we can do this.
20:24We've got this, man.
20:26Mourinho, open Hell's Kitchen, please.
20:28Let's go.
20:28Sure, let's go.
20:38There's an abundance of excitement in the air.
20:41I love it.
20:42It's beautiful.
20:43With reservations for tonight snapped up
20:46several months ago.
20:47Cheers to Hell's Kitchen.
20:49And with each chef representing their state,
20:51there's tremendous pride on the line.
20:54Glad you don't .
20:55Oh, my God.
20:56Love you.
20:57Have fun.
20:58Let's go team, dog.
20:59Tonight's first dinner service will feature a menu
21:02of Hell's Kitchen classics.
21:04I'll take the rack of lamb.
21:05As well as a pesto shrimp scampi flambe appetizer.
21:08Prepare tableside by Ellie from Nevada and Sydney from North
21:12Carolina for the Red Kitchen.
21:14I promise I won't burn you.
21:16And Jaden from Massachusetts and Jonathan from Georgia
21:19for the Blue Kitchen.
21:20Have you ever had pesto tableside before?
21:22Oh, tonight's the night.
21:23We're excited.
21:24In for a treat.
21:25Gentlemen, we got the first ticket.
21:26Let's go in the kitchen, you guys.
21:27Four covers table.
21:28Two.
21:29One flatbread, one scallop, two risotto, one tableside.
21:32Heard.
21:33Let's go.
21:34Where's my grapeseed?
21:35Where's my grapeseed?
21:36Where's my grapeseed?
21:37Grapeseed, right here.
21:38We have a flatbread and a risotto, right?
21:40One scallop, two risotto, and a flatbread.
21:43Two risotto?
21:45Two risotto all day?
21:46Yes, chef, two risotto all day.
21:48Bradley's struggling, and I just know this is going to hold up
21:52hot app, so I'm frantically trying to run around
21:55and keep everything else going.
21:58All the way to the left, all the way to the left.
22:00Guys, I need to hold back.
22:01I'm burning flatbread.
22:02Burn that whole bag.
22:03Let me refug.
22:04Hey, hey, how the are you burning flatbread already?
22:06Sorry, chef.
22:07What the are you doing?
22:08We've just started.
22:09You make a beautiful flatbread, then you burn it.
22:11Slow down, OK?
22:12Yes, chef.
22:13Let's go.
22:14Thank you, chef.
22:15With Montana chef Chase burning his flatbread,
22:18the blue team's appetizers are in a holding pattern.
22:21While in the red kitchen.
22:2315 seconds to the window.
22:2415 seconds.
22:26Jada from Florida and Elena from South Carolina
22:29are hoping their start on appetizers is a strong one.
22:32You ready, risotto?
22:33I'm ready.
22:34Let's go.
22:35Walking risotto, we're walking flatbread.
22:37Walking two flatbreads right now.
22:39How's that, risotto?
22:41Two flatbreads on your right.
22:44Beautifully done.
22:45Flatbreads are beautifully cooked, by the way.
22:47Huh?
22:48Yeah, they're doing good so far.
22:49Really good.
22:50Delicious risotto, really good.
22:51Yes, chef.
22:52Make sure the whole team tastes it
22:53so we know where the bar is, yes?
22:54Yes, chef.
22:56Let's go.
22:57I mean, the first dish didn't get sent back, so come on.
22:59I am feeling on cloud nine.
23:02How we feeling, ladies?
23:03You good?
23:04Feeling it.
23:05We're cruising.
23:06Buon appetito, ladies.
23:08Yes.
23:09Two more minutes on this, two risotto.
23:11Two minutes is two minutes?
23:13I just need to know because these are going to overcook.
23:15Communication is everything.
23:16Not communicating isn't going to get you far.
23:20Can I walk scallops?
23:23Can I walk scallops?
23:25Walking.
23:27Scallops, chef.
23:28Overcooked.
23:29YouTube Muppets, come here.
23:32Quick, come on.
23:33Just touch them.
23:34That's how hard that is.
23:35I'm not serving them.
23:36Come on.
23:38Flatbread.
23:39Flatbread, chef.
23:42Now.
23:43Undercooked now.
23:44Hey, hey, hey.
23:46Come here, you.
23:48In fact, all of you, come here.
23:50I don't know what's going on, but we're all over the place.
23:52They've sent their first table.
23:54I've got raw bread, overcooked scallops.
23:57Get your together a little bit, yes?
23:58Yes, chef.
23:59Let's go.
24:00Come on.
24:01Take your back.
24:02Come on, chef.
24:03Sorry, chef.
24:04With the blue kitchen now firing their first appetizers
24:07for a third time, the red kitchen
24:09is hoping to maintain its solid start.
24:12Let me get one minute on scallops.
24:14One minute on scallops.
24:15Is that enough for risotto?
24:18Scallops, I'm five out.
24:19She's five out on risotto.
24:21I already started my scallops.
24:24Make sure we're talking, ladies.
24:25We've got to keep up.
24:26Yes, chef.
24:27Two scallops, two risotto?
24:29We're now three and a half out.
24:30Why are the scallops in when she's three and a half out?
24:33Pass me those scallops.
24:35With two minutes to go, drop the scallops.
24:37What are we going to do now?
24:38I was going to sear the other side, chef.
24:40And is it what, just two minutes later?
24:42No, chef.
24:43No, come on, girls.
24:44We're not going to half cook a scallop.
24:45Yes, chef.
24:46Did we not just do a challenge with scallops?
24:47Yes, chef.
24:49Holy .
24:50That's all right.
24:51We're going to bounce back.
24:52We're good.
24:53Keep going, keep going, keep going.
24:54You got it.
24:55You got it, girl.
24:56One minute and a half risotto.
24:57Dropping scallops.
24:59Heard.
25:00I disappointed my idol.
25:01Like, I can't get any lower than this.
25:04And that's something that I need to work on,
25:06is just shaking it off.
25:07Walking scallop.
25:09Let's go.
25:10Thanks to Kat from Maryland, the ladies
25:12are continuing to push out appetizers.
25:15Service, please.
25:16While over in the blue kitchen.
25:18You got two risotto ready, Sal?
25:19Two and a half minutes.
25:20Bradley from Louisiana is hoping that he's finally
25:23able to deliver acceptable risotto.
25:26me, dude.
25:28Just put peas in there.
25:29I just put peas in the risotto.
25:30Free fire.
25:31Give me a kick it over.
25:32Spin it.
25:33Spin the handle.
25:34Spin the handle.
25:35My man Bradley, that risotto is whooping his behind right now.
25:39You are drowning over here.
25:41And I'm just trying to help.
25:44Where's the risotto gone?
25:46It's peas in the risotto, chef.
25:48I up and I put peas in it, chef.
25:49Hold on.
25:50We're hand picking peas out of risotto?
25:52Excuse me, can you see us?
25:53Can you see us?
25:55Oh, my god.
25:56Put it down.
25:57Look at her.
25:57She's staring, watching everything you're doing.
26:00No one's getting fed.
26:01And we're looking like a bunch of idiots.
26:12It's just over 30 minutes into opening night
26:15at Hell's Kitchen.
26:16Where's the risotto gone?
26:17There's peas in the risotto, chef.
26:18I up and I put peas in it, chef.
26:20And Chris from New Jersey is scrambling
26:22to fix Bradley's mistake.
26:24Hold on.
26:25We're hand picking peas out of a risotto?
26:27Excuse me, can you see us?
26:29Yeah.
26:30Oh, my god.
26:31Put it down.
26:32Look at her.
26:33She's staring, watching everything you're doing.
26:35No one's getting fed, and we're looking
26:36like a bunch of idiots.
26:39Have we given up?
26:40No, chef.
26:41Don't do that again.
26:42Yes, chef.
26:43You get your together.
26:44Yes, chef.
26:45OK, quickly.
26:46Yes, chef.
26:47Five minutes on that risotto.
26:48I'm watching Bradley cook.
26:49Bradley cook.
26:50His brain goes somewhere else.
26:53What's wrong with this?
26:54It's broken.
26:55It's broken.
26:55Restart it, restart it, restart it.
26:56me.
26:59Restarting a risotto.
27:00Oh, my god.
27:02Ah.
27:03While the blue team's nightmare on appetizers
27:06continues.
27:07I apologize for the long wait.
27:09Need more bread, maybe?
27:10The red team.
27:12It's not the best star, but it's moving.
27:13Let's get that right.
27:14Yes, chef.
27:15Is moving on to their first order of entrees.
27:17Two pork, two strip, one chicken, one halibut.
27:20Heard?
27:21Heard, chef.
27:21Maddie, call those entrees back.
27:23Two pork, one halibut on our station, and that's all.
27:27I don't give a about the station.
27:29I'm not laughing.
27:30Yes, chef.
27:31Two pork, two strip, one chicken, one halibut.
27:33Two pork, two chicken.
27:34Oh, my good god.
27:36Right now?
27:36Oh, no.
27:37Let's do it again together.
27:39OK.
27:40Two pork.
27:40Two pork.
27:41Two strip.
27:41One chicken, one halibut.
27:43One chicken, one halibut.
27:44Call it back.
27:45Two pork, two chicken, one halibut.
27:48Oh, my good god.
27:50Oh, I'm sorry, chef.
27:52Young lady, you are representing the state of New York.
27:54Yes, chef.
27:55Big deep breath.
27:56off in the cold room.
27:57Yes, chef.
27:58And come back with your state of mind in check.
28:00Let's go.
28:03Oh, no.
28:06Again.
28:07Two pork, two strip, one chicken, one halibut.
28:09Again.
28:10Two pork, two strip, one chicken, one halibut.
28:12Get me, Maddie.
28:13Yes, chef.
28:17Maddie, your brain?
28:20Is it on?
28:21Call it back.
28:22Two pork, two strip, one chicken, one halibut.
28:24Get your together, young lady.
28:25Yes, chef.
28:26With Maddie's head back in the game,
28:28the women move forward with entrees.
28:31Maddie, you got this.
28:32Bounce back.
28:33We all got this.
28:33Make sure you listen.
28:35Back in the blue kitchen.
28:36Walking with risotto.
28:38All right.
28:39The first order of appetizers are finally
28:41making it out to patient diners.
28:43Oh, my god.
28:44That is so good.
28:45Absolutely.
28:46Oh, no, no, no, no, no, no, no, no, no, no.
28:50But a new problem quickly pops up.
28:52Dude, roll another dough, now.
28:54Dude, we don't have any more of that cheese.
28:56How long for the flatbreads?
28:58I need to find cheese, chef.
28:59Oh, my god.
29:00Because you've burned so many.
29:03Where's all the cheese gone?
29:04Have you used it all?
29:05Yes, chef.
29:06Oh, my god.
29:07Walking scallops.
29:08Pull back on scallops if we can.
29:10What the?
29:11We can't, dude.
29:12Walking scallops, chef.
29:13Sorry, guys.
29:14I can't find the cheese for the flatbread.
29:15I can't just magic cheese here.
29:18No, chef.
29:19Stop the flatbreads.
29:20We've got so many flatbreads.
29:22We've got no more cheese left.
29:23Give me something else if you don't have the flatbread.
29:25Come on, guys.
29:26Just give me a salad.
29:27Yes, chef.
29:28Something we can't up.
29:29While Chase scrambles to make salads in the red kitchen.
29:34I'm nervous about him cracking into this lamb just
29:36because it's the first time, you know?
29:38I know.
29:38I know.
29:39It's OK.
29:40It's OK.
29:41Vegan Cara Marie is looking to impress cooking meat.
29:43I have been grilling meats since before most of these chefs
29:48were even born.
29:50Skin side up, chef.
29:51Skin side up.
29:52Two salmon, two lamb.
29:53Walking with lamb.
29:55Right behind, walking with lamb.
29:56That skin is messed up.
29:57The skin is messed up.
29:58We got stuck on the pan.
29:59Don't serve it.
30:00Fire up another one.
30:01Lamb's cooked beautifully.
30:03But where is the salmon?
30:04Two minutes, chef.
30:05No.
30:06Take the lamb back.
30:07Maddie, how long on that salmon?
30:08Let me know what you want me to do.
30:10Maddie, do you feel comfortable?
30:12Stop messing with it.
30:13I need the salmon.
30:15You guys ready to walk salmon?
30:16Everybody was barking orders at me.
30:17It gets very confusing.
30:19Let me have a minute to figure this out.
30:21Walking right now.
30:22Walking salmon, walking lamb.
30:26Oh, man.
30:28Hey, fish station.
30:29Kat and Maddie, come over.
30:32I got one salmon undercooked and one salmon that's overcooked.
30:35Can I have two fresh salmon quickly?
30:36Yes, chef.
30:37While Maddie's failure on salmon stalls the red kitchen,
30:41over in the blue kitchen, the men are desperate to impress
30:45with their first entrees.
30:47We need to check lamb.
30:48Pop them right here.
30:49The first dinner service is your chance to shine.
30:52Around you on your left, chef.
30:53Just stand down there.
30:54Let's go.
30:55Two lamb.
30:56Let's go.
30:57I got my fingers crossed.
30:58I'm praying to Jesus.
30:59I'm hoping to showcase my talent to Chef Ramsay.
31:02And Henry has just arrived with the first entrees from the blue kitchen.
31:18Hey, blue team, come here.
31:19All of you.
31:20What's happened?
31:21I better duck, because I don't want to catch a bullet
31:22that wasn't meant for me.
31:23It's raw.
31:25Oh, no.
31:26I hope the kitchen doesn't get shut down.
31:27May deserve better.
31:28Now get it together.
31:30Let's go, guys.
31:31Come on.
31:32Refire.
31:33Refire.
31:34When you're in Hell's Kitchen, you know,
31:35you go in there with these delusions of grandeur.
31:36Like, oh, I would never do that.
31:38But when the heat's on and Chef Ramsay's yelling,
31:39common sense goes out the window.
31:41And then you're like, oh, you're like, oh, you're like, oh,
31:42you're like, oh, you're like, oh, you're like, oh,
31:44you're like, oh, you're like, oh, you're like, oh,
31:46you're like, oh, you're like, oh, I would never do that.
31:48But when the heat's on and Chef Ramsay's yelling,
31:49common sense goes out the window.
31:51Let's regroup.
31:52Let's get back.
31:53We need what?
31:54As Henry from Texas quickly tries
31:56to rectify his mistake on lamb, over in the bread kitchen.
31:59Come on, ladies.
32:00We've got to get this together.
32:01Maddie on salmon and cat on pork
32:03are trying to push out entrees.
32:06Don't flip that salmon.
32:07I'm not.
32:08I'm not .
32:08This is going over there.
32:09Maddie, just let it do its thing.
32:11I could see from a mile away that Maddie was lost
32:14just from her mouth breathing.
32:16Oh.
32:20Confused as .
32:22Garnish is up.
32:23Wellies are in the window.
32:24Walking behind hot.
32:25Skin side, skin inside, skin inside.
32:27Pork chop.
32:29Good time, Chef.
32:36Now, pork is raw.
32:38Everyone wants .
32:39Oh.
32:40Ladies, storeroom, all of you, now.
32:42Yes, Chef.
32:43Oh, .
32:44We're going to get kicked out of the kitchen.
32:46Call out those tickets.
32:47Yes, Chef.
32:48Two Wellington, one salmon, one pork chop.
32:50Now, look what I've got.
32:53Mm.
32:54I've got that cooked crispy.
32:55I've got that there.
32:56I just, I .
32:58I have no idea what you girls are up to.
33:02I don't even know how you have the nerve to bring me that.
33:05Yes, Chef.
33:06That's me.
33:07I can't continue like this.
33:09Get the out of here, all of you.
33:12Get out.
33:12Chef, Chef.
33:17Hey, and see if you can do something right tonight.
33:20Come back to me with two nominees that your team could be better off
33:25without.
33:26Is that clear?
33:26Yes, Chef.
33:27No way, dude.
33:31That was terrible.
33:32Tonight feels like a failure.
33:35And serving that raw pork chop in a burnt salmon is just unforgivable.
33:40You need to be more confident in yourself, OK?
33:42You need to trust the cook.
33:43Everybody was firing at her, hey, salmon this, salmon that, salmon that.
33:48And it kind of, she was overwhelmed.
33:50It feels like to get kicked out of the kitchen,
33:52and especially that it was my station that was up the most.
33:55But that was a result of everybody's miscommunication.
33:58I just feel like I got so caught up because everybody was saying,
34:01like, 18 million things.
34:02I want two halibut, two strip, yes?
34:04Two halibut, two strip.
34:05Two halibut, two strip.
34:07It's going to be the best seer we're going to have all night.
34:09Henry and I, you know, we had great communication.
34:11I think we're both very talented.
34:12And, you know, we kind of just rocked it out together.
34:14We're kind of dancing, honestly.
34:16I have chicken on the lefty-pork, Chef.
34:17No, well, me.
34:21Hey, all of you.
34:23Oh, no, not again.
34:25Hey, you two, come in here.
34:27You off.
34:28What's going?
34:29Two halibut, two strip.
34:30Again.
34:31Two halibut, two strip.
34:32And I've got two strip, two Wellington, one chicken.
34:37Just throwing out.
34:38Get out!
34:39Yes, Chef.
34:40Out!
34:41Come back to me with two nominees, two individuals that
34:43would actually make your team better without.
34:46Is that clear?
34:47Yes, Chef.
34:53I'm pissed off.
34:54Tonight is an absolute embarrassment.
35:01Y'all two?
35:02What the ?
35:06Honestly, the communication kind of went to .
35:09I just felt like I was trying to just get it out,
35:12but everyone was like, Simon, Simon, Simon.
35:13At one point, I didn't know what was going on.
35:15I believe a decent amount of the blame actually falls on Anaya,
35:18because she was barking out orders, and they weren't correct.
35:22It's our kind of responsibility to drive the tickets.
35:24And I know it's like a lot, but like, damn, we were on the two
35:28salmon, two lamb ticket for 40 minutes.
35:30Like, it's embarrassing.
35:31It's not an individual fails.
35:33We fail as a team.
35:36We can talk about it.
35:37We all know who up.
35:38I say we just take a count.
35:39Tonight, the main problem is risotto, scallops, and pizza.
35:42I mean, it's definitely a domino effect.
35:44Apps didn't set the tone, which affected our station.
35:47We all got frozen frustrated.
35:49Mad, because how many scallops you throw away tonight, you think?
35:51Half in the beginning, I put no food out because the risotto
35:54isn't ready.
35:55I up risottos.
35:57I get it.
35:57But I didn't screw up your scallops, dude.
35:59That's not my fault.
36:00Antonio messed up scallops and then blamed it on us
36:04and made it seem like we were the cause of him being frazzled.
36:08I am being used as a scapegoat.
36:09He could have kept his head in the game.
36:11That had nothing to do with me.
36:13I mean, dude, don't get me wrong.
36:15You up enough pizzas to where we had to 86 them.
36:18I will fully admit I burned a lot of pizzas,
36:19but Antonio, the scallops were rough.
36:22Bradley, the biggest thing was a breakdown in communication.
36:24Unfortunately, my vote has to be for Bradley and Antonio.
36:27I'm not going to lie, up.
36:28But I think the mood up with so many ups in the beginning.
36:31You up scallops.
36:33His signature dish that we did earlier today that he told us
36:36if we couldn't cook them, then you shouldn't be here.
36:39Why am I being used as a scapegoat for his ups?
36:43I don't think it's right, and I think Antonio and Jason
36:45need to get up.
36:46It definitely pissed me off.
36:47I mean, it's just like, if we're going to play dirty like that,
36:49then I guess it just needs to be a mean mentality.
36:52I couldn't prioritize or cook anything else
36:54because I was stalled by not being able to put out the scallops
36:59we had in the first place.
37:01He 86 pizzas.
37:02He up scallops that are Chef Ramsay signature dish.
37:06Bottom line.
37:07What I got tonight in our first ever Battle of the States dinner service
37:19was a sorry state of affairs.
37:22Jada, Red Team's first nominee and why?
37:24Chef, our first nominee is going to be Maddie.
37:27She definitely got flustered tonight on Fish Station.
37:30Ultimately, it was one of our biggest downfalls
37:32why we got sent out of the kitchen, because of the hold up there.
37:34Jada's second nominee and why?
37:35Chef, our second nominee is going to be Kat.
37:38She, too, is also on Fish Station with Maddie.
37:41There was also a pork at the very end.
37:44That ultimately was our downfall as well,
37:45that was completely raw, that she took full accountability for.
37:50Anthony, Blue Team's first nominee and why?
37:55First nominee is going to be Chase.
37:57That's because of the pizzas.
37:58I think anybody who messes something up that many times,
38:01it needs to be 86, may not deserve to be here with us.
38:04Chase, our second nominee is...
38:05Our second nominee is...
38:10With both teams being kicked out of the kitchen
38:17after a dismal opening night...
38:19That was pathetic.
38:22...the Red Team has nominated Maddie and Kat,
38:25while the Blue Team has named their first nominee.
38:27Chase.
38:28And our second nominee is Bradley.
38:35He failed to adapt.
38:36It was a full-on nightmare on apps.
38:39Bradley, Chase, Maddie and Kat, step forward.
38:44Maddie, I want to know first, what in the happened there tonight?
38:48Everybody's just barking different things,
38:49and I was like, holy .
38:51Like, we all need to communicate.
38:53We need to talk to each other, not at each other.
38:54We need to figure this out.
38:56Right, so we figured this out, but the still kept coming.
38:59I agree 100%, Chef.
39:01I own up to my mistakes.
39:02I definitely up.
39:03Tell me why you deserve to stay in Hell's Kitchen.
39:04Chef, even though I'm young, I have so much fight in me.
39:06I'm eager to learn, I'm eager to grow.
39:08I'm ready to be your chef, and I will learn from my mistakes,
39:10and it will never happen again.
39:12Kat, tell me why you should stay in Hell's Kitchen.
39:14Chef, I have so much fight in me.
39:16I'm ready to work hard for you.
39:18I'm learning from my mistakes.
39:19I'm excited about it, Chef.
39:20I'm ready to represent for Maryland.
39:23Chase.
39:24Yes, Chef.
39:25You spent half a night chasing your ass
39:27in and out of that oven.
39:29Chef, it was a lack of timing on my part.
39:33Tell me why you should stay in Hell's Kitchen.
39:34Chef, I know I had a bad day today,
39:36but I learned from my mistakes.
39:38I own up to my mistakes, and I tried my best not to repeat them.
39:41You were like your dog chasing his tail, Chase.
39:43Yes, Chef.
39:44Composure.
39:45Yes, Chef.
39:46Bradley, why should you stay in Hell's Kitchen?
39:48I'm ready to prove to you, Chef,
39:49that I'm supposed to be here for my team, and for my family,
39:53and for my home state, and to show you
39:55that I can be your next head, Chef.
39:57I was very frazzled, and I just could not understand how to.
40:01So tell me how you function back home in your state.
40:03It was just too fast for me, Chef.
40:04I couldn't keep up, and I was asking for my support for.
40:09So who let you down if you weren't supported?
40:12My teammate.
40:14My decision is cat.
40:21Thanks, guys.
40:25Get back in line.
40:26Maddie, young lady, come here.
40:31Give me your jacket.
40:33I don't know who gave you a sous chef title at the age of 18, but young lady, you are
40:44not ready to become my head chef.
40:46Is that clear?
40:47Yes, Chef.
40:48Good night.
40:49Thank you for everything, Chef.
40:50Bye, Maddie.
40:51Bye, Maddie.
40:52Bye, Maddie.
40:53Bye, Maddie.
40:54Going back home to New York, I know they're going to be proud of me,
40:57because I kept my cool, and I own up to my mistakes.
41:00People that are twice my age still don't own up to their .
41:02So I'm going to come back in a couple of years with a lot more experience
41:05under my belt, and I'll be right back in this kitchen again.
41:07When you put your heads on the pillow tonight, just mutter to yourself, bounce back.
41:12Bounce back.
41:13Yes, Chef.
41:14Yes, Chef.
41:15Off.
41:16You all right?
41:17Whoo.
41:18I know that was intense.
41:20I live to see another day in Hell's Kitchen, and I am so grateful.
41:25Tomorrow's a new day.
41:26You're still here.
41:27You're still here.
41:28Fighting chance.
41:29I really got to step my game up.
41:30I know that I can do this, so it's just a matter of shaking off the nerves.
41:34Got this, man.
41:35Got this, baby.
41:36I think Chef Ramsay kept me here because he sees something in me.
41:39But I know that I have to bounce back and get my together,
41:42or I will be sent home.
41:44I respect you guys so much.
41:46I'll own up to my .
41:47It's been twice in one day that I've had to go before Chef Ramsay
41:52in order to not get eliminated.
41:53It's an emotional roller coaster.
41:55Yep.
41:56Let's do this.
41:57There is no promise that you get a moment after this one.
42:03New Yorkers may be tough, but properly cooked
42:05salmon shouldn't be.
42:07Maddie is gone because she wasn't able to figure that out.
42:16Next time on Hell's Kitchen, Battle of the States.
42:19Everybody just shut the up.
42:20How about you don't worry about my attitude
42:21and worry about a chicken?
42:22Wow.
42:23Things in the kitchen get out of control.
42:25Let's go.
42:26No!
42:27No!
42:28Come here!
42:29A minute.
42:30Thank you for your feedback.
42:32You're poking a bear.
42:35Forcing Chef Ramsay to make a tough call.
42:38You didn't have to call the police on us.
42:40As the chefs struggle with the consequences.
42:42What the happened?
42:44I don't know how much more of this I can take.
42:46Will the pressure cause one chef?
42:48This is really a hard one for me.
42:49To do something so criminal.
42:51Oh, that!
42:53That Hell's Kitchen is forced to close.
42:55Wow.
42:56Oh, my God.
42:58It's all next time on an arresting episode of Hell's Kitchen.
43:02You can't make this up.
43:04If you wanna go to Hell's Kitchen at the meeting,
43:07it's for one of us.
43:07It's good to be up.
43:09And we'll be there right now.
43:10I can't catch him.
43:11Here we go.
43:13Well, we'll be there.
43:14Yeah.
43:15Here we go.
43:16Let's go.
43:17Let's go.
43:18Let's go.
43:19Let's go.
43:20Let's go.
43:22Let's go.
43:24Let's go.
43:25Let's go!
43:26Let's go.
43:28Let's go.
43:28Let's go.
43:30Let's go.
43:31Let's go.
43:32Let's go.
43:33Let's go.
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