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Hells Kitchen Season 24 Episode 3.

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😹
Fun
Transcript
00:01Previously on Hell's Kitchen Battle of the States...
00:04What the hell? Why would you do that?
00:06The chefs were tasked with creating unique scallop ditches...
00:10I can't get this one open.
00:11...for a chance at the highly sought-after...
00:13...from the blue team.
00:15Antonio, Chris, and Jaden drew high praise...
00:20Scallops are cooked beautifully.
00:21...while Lisa, Jada, Anaya, and Kat were the top contenders from the Red.
00:27Great job.
00:28Ultimately, it was Anaya from Delaware...
00:30Outstanding job. Well done.
00:31Thank you, Chef.
00:32...and Chris from New Jersey...
00:34...who were awarded the punishment passes.
00:36I'm blanking!
00:37...but the good news was short-lived...
00:39...as Chef Ramsay announced that at least one chef...
00:43...will be going home.
00:45...Rhode Island's Cara Marie...
00:46It looks over the top.
00:48...New York's Maddie...
00:49If you serve this in the restaurant, they are sending it back.
00:51...Montana's Chase...
00:53It looks like Kat's puked up in there.
00:54...and Alaska's Carlos from the blue team...
00:56...were big disappointments.
00:58It's solid.
00:59What does that tell you?
01:00It's over a good chef.
01:01...in the end, it was...
01:02Carlos.
01:03...who was sent packing...
01:06...at opening night's dinner service.
01:08I'm ready.
01:09...Jada from Florida impressed early on appetizers.
01:11Delicious risotto.
01:12Really good.
01:13...while on the fish station, Kat from Maryland...
01:15We're not going to half cook a scallop.
01:17...and Maddie from New York were both in a confused state of mind.
01:21Two pork, two chicken, one half.
01:24Oh, my.
01:25...sinking the red team's chances at completing service.
01:28All of you, get out!
01:29...in the blue kitchen...
01:30...me, dude.
01:31I just put peas in the risotto.
01:32...Louisiana's Bradley struggles with risotto.
01:35It's broken, it's broken.
01:36Restart it, restart it.
01:37...and Chase's flatbread fails...
01:40...roll bread.
01:41...brought about an early end to the blue team's service.
01:44Get out!
01:45...at elimination, the red team nominated...
01:47...Maddie.
01:48...and...
01:49...Kat.
01:50...while the blue team nominated...
01:51...Chase.
01:52...and...
01:53...Bradley.
01:54...but in the end, Chef Ramsay sent...
01:55...Maddie.
01:56...home, ending her dream of becoming head chef...
01:58...at Hell's Kitchen Foxwood's Resort Casino.
02:02Hence now, the continuation of Hell's Kitchen.
02:05Get out of there.
02:11Tomorrow's a new day.
02:12You're still here.
02:13You're still here.
02:14Fighting chance.
02:15I respect you guys so much, I'll own up to my f*** ups.
02:17I will own up every time.
02:19Tonight was rough.
02:20Tonight was very rough.
02:22I know that I made a lot of mistakes, but...
02:26...tomorrow's a new day, and we'll cowboy up.
02:29I'll still say, I mean, I'm a little bit flustered still...
02:32...from that whole situation, so I'm a little bit...
02:34Kobe didn't win every game.
02:36Kobe had bad games too.
02:38Bounced back.
02:40Your hair is really long.
02:41Thanks.
02:42That's why you got such big bun.
02:44Yeah.
02:45That girl got a fat ass.
02:50Look at the hands, look at the hands!
02:54Being a female chef, you don't really run into a lot of other female chefs.
02:59And here, it's like you're surrounded.
03:01It's been really fun because we're all just hanging out, and we're bonding after a really tough day.
03:06Mine too, though.
03:07I think you win, but dude, it's just, those scopes aren't made for us.
03:11They're not.
03:12Shakira, Shakira.
03:13She said the hips don't lie, girl.
03:22Howdy.
03:23How you doing?
03:24Good.
03:25How about you?
03:26I got back here yesterday, I'm like, all right, we'll bounce back, we'll bounce back.
03:29I maybe slept 30 minutes last night.
03:31I don't know if I can do this.
03:33What?
03:34I came here to push myself, to challenge myself.
03:38I don't know how much more of this I can take.
03:41It's gonna keep getting harder and harder.
03:43This is meant to be one of the hardest things we're ever gonna do.
03:46This is one of the hardest things I've ever done.
03:48It is.
03:49I've already overcome so much in my life, I'm not gonna let Hell's Kitchen bring me down.
03:53I'm gonna keep going, and I'm gonna hopefully lift my teammates up and keep them here with me.
03:58Whatever motivates you, dude, just think about it, man.
04:01Just don't give up.
04:02Keep your head up, man.
04:04And think about it, dude.
04:05Absolutely.
04:15Hey, guys, guys.
04:16Chef's outside, he needs you urgently, all right?
04:18Get out right now.
04:19Everybody get up and go.
04:26Run, run, run, run.
04:27Who did it?
04:28Come on, let's go, let's go, let's go.
04:30Not what I was expecting.
04:32I know we got kicked out of dinner service last night, but you didn't have to call the police
04:39on us.
04:40Good morning.
04:41Good morning, Chef.
04:42Good morning.
04:43Good morning, Chef.
04:44What a beautiful day.
04:47Right, these incredible local police officers put their lives on the line to keep us and
04:55our family safe.
04:56This morning, we are hosting a very special breakfast service.
05:00We want to look after them the way they look after us.
05:03Understood?
05:04Yes, Chef.
05:05Off you go.
05:06Let's go, guys.
05:09It's a little nerve wracking thinking.
05:11I've never seen any of these people cook an egg, so who knows how it's going to go.
05:16I'm down some eggs if you guys, is that cool?
05:18We'll do steak and eggs.
05:20In this morning's speed breakfast challenge, the teams are tasked with serving breakfast to the state of Connecticut's finest police officers.
05:28Red team, our guests are sitting down, yes?
05:30Yes, Chef.
05:31Let's give back to the community, shall we?
05:34For their entree, diners will have the choice of steak and eggs, lobster Benedict, a Monte Cristo breakfast sandwich, or sticky toffee waffles.
05:43Redemption service, yes?
05:44Yes, Chef.
05:45The first team to serve all their tables wins the challenge.
05:50Blue team, here we go. First table of officers, two steak and eggs, two Benedict, one waffle, one Monte Cristo.
05:56Heard?
05:57Yes, Chef.
05:58Let's go.
05:59Guys, three minutes, first two steaks.
06:00Two steaks, heard.
06:01Here we go, ladies.
06:02Two waffles, two Benedict, two steak and eggs.
06:04Heard?
06:05Yes, Chef.
06:06Let's go.
06:07I'm getting the eggs going, Chase.
06:09Me and Chase are actually working together.
06:11Nice crosshatches, nice crosshatches.
06:13He's doing the steak, I'm doing the eggs.
06:15I've made so many eggs in my life, so I'm going into this feeling really, really confident.
06:19Take both the plates.
06:20I got the steaks.
06:21You got the steaks, front ones, front ones.
06:23Right behind, right behind, right behind.
06:25Hey, blue team, who made the scrambled eggs?
06:32Me, Chef.
06:33Come over.
06:34I got one nice soft and fluffy, and one overcooked.
06:37Yes, Chef.
06:38It's the same table, soft and fluffy.
06:40Let's go, again.
06:41Yes, Chef.
06:42Let's go.
06:43What are you just doing with those eggs?
06:44You got the garnish going?
06:45We're cooking brunch.
06:46There should be no hiccups.
06:47Beautiful eggs, Chef.
06:48Good.
06:49That's your job, young man.
06:50Yes, Chef.
06:51Go.
06:52Go, please.
06:53Go.
06:54Let's get it, baby.
06:55Go!
06:56One team, one dream.
06:57As Jayden and the blue team recover after getting a little scrambled.
07:01That's the way I like it.
07:03Over in the red kitchen.
07:05How are we looking, Bennys?
07:06You made me work 500-cover breakfasts.
07:08I know how to cook poached eggs.
07:10I worked a few years in Las Vegas on the Strip doing brunches for 400 or 500 covers.
07:16So it's going to be a breeze for me.
07:19Blocks are about ready, Mama?
07:20Blocks are ready in 30 seconds.
07:22Having been up on the chopping block, my confidence isn't where I need it to be.
07:27Let me cut.
07:28Let me cut.
07:29So I'm kind of just talking to myself.
07:31Cat, kick it in gear, girl.
07:32Do what you got to do.
07:33Walking right behind down the line, waiting on T. Benny.
07:37Good.
07:38Coming up right behind, Chef.
07:39Come on, ladies.
07:40Chef, Benny's right behind.
07:43Red team.
07:44Yes, Chef.
07:45Come here.
07:46Yes, it's fast.
07:47Yes, it's furious.
07:48Yes, they're police officers, but that lobster towel is undercooked.
07:51Who put that on the plate?
07:52I did, Chef.
07:53Come on, Cat.
07:54Come on, come on, come on.
07:55Yes, Chef.
07:56Take them back.
07:57I love Cat, but I mean, come on now.
08:00Get that butter hotter.
08:02Butter poached and a lobster tail.
08:04I mean, it's really, really hard to that up.
08:06Do you need some of the food that I brought?
08:08Oh.
08:09Come on, ladies.
08:12Come on.
08:13Yes, Chef.
08:14Two beanies are up for the refire.
08:17That's better.
08:18Yes, Chef.
08:19As Cat and the red team finally serve their first table
08:22of hungry police officers.
08:24That's real good.
08:25The hollandaise is really nice.
08:26Over in the blue kitchen.
08:28Away now.
08:29Two waffles, two steak, two Monte Cristo.
08:31Yes?
08:32Yes, Chef.
08:33Waffle, we good?
08:34I'm good.
08:35I'm gravy.
08:36I did chicken and waffles as my signature dish.
08:39So I'm the waffle guy.
08:41I've got it.
08:42I'm holding this down for my team.
08:44Two waffles are walking.
08:45They're right here.
08:46They're right here.
08:47They're walking.
08:48They're walking.
08:49Behind you, Chef.
08:51Two waffles, Chef.
08:55Junk.
08:56Lovely waffles.
08:57Thank you, Chef.
08:58With both teams finding their groove.
09:01We're good.
09:02We're good.
09:03You guys drive it.
09:04Entrees are flying out of each kitchen.
09:06We're neck and neck, guys.
09:08Let's go.
09:09Neck and neck.
09:10And Chef Ramsay is moving on to the red team's final table.
09:13Two waffles, two Benedict, two steak and eggs.
09:15Heard?
09:16Yes, Chef.
09:17Let's go.
09:18How long on two steaks?
09:19One minute.
09:22It's funny because me being the vegan,
09:27I have been cooking meat for a very long time.
09:30How long on that steak?
09:31Ready?
09:32I'm waiting on the eggs.
09:33Walking behind.
09:34Chef, walking, steak, and eggs.
09:36Behind.
09:37Behind.
09:38All right.
09:40Tara.
09:41Come on.
09:42It's still rare.
09:43It's got to be mid-rare.
09:44Yes, Chef.
09:45It's rare.
09:46Come on.
09:47Right behind, Chef.
09:48Cara Marie swears up and down that even though she's vegan, she can 100% cook a steak perfectly.
09:55And it's not really showing through right now.
09:58We need to pull back.
09:59Are you still good?
10:00I'm good.
10:01It's fine.
10:03Let's go.
10:04Final table.
10:05Two Monte Cristo, two waffles, one Benedict, one steak and eggs.
10:07Yes, Chef.
10:08Everybody, one minute out.
10:09Let's go.
10:10One minute out.
10:11I need to drop eggs.
10:12First to finish is winning tonight.
10:13Let's go.
10:14Yes, Chef.
10:15I'm waiting for you.
10:16I'm coming in.
10:17Right behind.
10:18Walking steak.
10:19Come on.
10:20Walking steak.
10:21Oh, Cara.
10:22It's raw.
10:26OK, red team, come here.
10:32Oh, no.
10:33Yes.
10:34Oh, no.
10:35Come here.
10:36Yes, Chef.
10:37It's still raw.
10:38It's ice cold.
10:39I can't send that.
10:40Yes, Chef.
10:41Switch stations.
10:42Somebody.
10:43OK.
10:44Now, another steak is coming back blue.
10:48I mean, the thing is moving.
10:50You know, that is unacceptable.
10:52Young lady.
10:53Yes, Chef.
10:54Hey, you'll get arrested in a minute.
10:55Yes, Chef.
10:56Don't lose your momentum, ladies.
10:57Come on.
10:58Give me five minutes on the steak.
11:00Walking steak.
11:01Walking steak.
11:02Walking steak.
11:03Let's go.
11:04Come on.
11:05Let's go.
11:06Come on.
11:07Beautiful.
11:08Thank you, Chef.
11:09The steak has gone on now.
11:10Walking behind, please.
11:11Let's go.
11:12Gently, gently, gently.
11:13You can break the egg.
11:14Come on, ladies.
11:15Last table.
11:16Two steak.
11:17Two waffles, two baddies to sell the last ticket,
11:18and we're done.
11:19Yes.
11:20Come on, girls.
11:21Come on.
11:22Come on.
11:23We've got to beat the boys.
11:24I got it.
11:25I got it.
11:26I got it.
11:27I got it.
11:28I got it.
11:29I got it.
11:30Two sausage right here.
11:31This is the most important waffle of your life.
11:32Let's go.
11:33Waffles are 30 seconds out.
11:34We're plating in 30 seconds.
11:35OK.
11:36Get those other ones up.
11:37We're ready.
11:38We're ready.
11:39We're ready.
11:40Where's the waffle?
11:41In hand.
11:42Walking right now.
11:43Come on, waffle, please.
11:44Let's go.
11:45Don't drop anything.
11:46Don't drop anything.
11:48With a dining room full of police,
11:50both the blue and red teams are racing to finish their last table.
11:54Waffles are 30 seconds out.
11:55We're plating in 30 seconds.
11:56OK.
11:57Get those other ones up.
11:58We're ready.
11:59We're ready.
12:00We're ready.
12:01Where's the waffle?
12:02In hand.
12:03Walking right now.
12:04Let's go.
12:05Let's go.
12:08Blue team, congratulations.
12:09Hit the bell.
12:10Well done.
12:11Go.
12:12Go.
12:13Go.
12:14Go.
12:15Go.
12:16Go.
12:17Go.
12:18Go.
12:19Go.
12:20It feels so good to have this moment of unity of just absolutely crushing it.
12:25Blue team, congratulations.
12:28As a thank you for treating our incredible guests today as VIPs, I've arranged a very special
12:33experience for all of you.
12:34You're going to go on a very private, exclusive, all-access tour at the stunning Mystic Aquarium.
12:42Ooh.
12:43Hey.
12:44Aw.
12:45After that amazing experience, you're going to enjoy a delicious, exquisite Italian lunch
12:49at the beautiful Tertori Amalfi.
12:50And do you know what?
12:51It's so good.
12:52I'm going to join you for lunch.
12:55Hey.
12:56Red team.
12:57As you can see, our dining room needs to be reset.
13:00A major cleanup throughout.
13:01And then after that, prep the kitchens ahead of tonight's service.
13:04Both teams head to the dorms.
13:06Ladies, Chef Michelle will call you when they're ready.
13:09Yes, Chef.
13:10Told you to stick around.
13:11I did.
13:12Even though we've won the challenge, even though I had a really great showing, in my head
13:21all I'm thinking of is dinner services next, and I can't shake the mental headspace feeling
13:28that it's going to be just as poor of a performance for me as it was last night.
13:33Come in.
13:34Hi, Chase.
13:35What's it, Evan?
13:36Yes, Chef.
13:37It just keeps on compounding my anxiety and depression.
13:41Um, I'm struggling, Chef.
13:44Um, first of all, I'm so sorry to hear you're struggling.
13:47What's going on?
13:48About two years ago, I went through a divorce.
13:50I got into a really tough mental place.
13:54And then being here, the pressure and stress, it just started spiraling me back into a place
14:00that I didn't want to be in.
14:02I'm sitting here struggling with the idea of leaving and quitting.
14:06Your health, your well-being is way more important than this competition.
14:09Yes, Chef.
14:10You have to work on yourself.
14:11Thank you, Chef.
14:12Give me your jacket, please, Evan.
14:14Thank you, Chef.
14:15Thank you for the opportunity.
14:16Please.
14:17I really appreciate it.
14:18Keep your head up and promise me you'll work on yourself.
14:19Absolutely, Chef.
14:20That is important, Chase.
14:21Thank you, Chef.
14:22The very best of luck, bud.
14:25Chef.
14:26Thank you, bud.
14:27Hi.
14:28Can you say hi, Chefs?
14:29Say hi, Chefs.
14:30My focus is on my son, Paxton.
14:34He's 12 years old.
14:35He's autistic.
14:36And his favorite thing in the universe is the aquarium.
14:37Good job.
14:38All I can think about is how much I wish he was here to go and see this with me.
14:41Whee!
14:42Whee!
14:43Good job!
14:44Good job!
14:45Good job!
14:46All I can think about is how much I wish he was here to go and see this with me.
15:03Whee!
15:04Oh!
15:05Oh!
15:06Oh!
15:07Oh!
15:08Oh!
15:09Oh!
15:10Oh!
15:11Juno's gonna go get it.
15:12There you go.
15:13They love when you tap their tongue.
15:15Oh!
15:16Oh!
15:19I thought I was the whitest thing on Earth, but looking at these whales, definitely got
15:23a little competition.
15:24Wave!
15:25Bye, dude!
15:27While the blue team is enjoying the environment at the aquarium, one member of the red team
15:34Bless you.
15:36...for some reason is having a bad reaction to her environment.
15:45On top of being allergic to Connecticut...
15:50I live in Rhode Island, so me being allergic to New England, this is like a normal situation
15:56that happens basically from, like, April until, like, July.
16:00Bless you.
16:02You guys don't have to say bless you anymore.
16:03I've sneezed, like, a thousand times.
16:05She's going like this and grabbing the plates.
16:08I'm like, oh, my God.
16:10Guys, if you're sneezing on the plates, you need to redo it, okay?
16:14I'm not sneezing on the plates, I promise.
16:17I'm not sneezing on no plates.
16:21While the red team learns that punishments are nothing to sneeze at, the blue team is doing
16:28some plate cleaning of their own.
16:32This is bananas.
16:33Mm.
16:34Are we good?
16:36There you go.
16:37Yeah.
16:38Uh, how nice it to be out, finally, come on.
16:42I'm like sitting down with the goat right now.
16:45I take none of that for granted, and I'm in awe right now.
16:48Any questions, fire away. Anything and everything.
16:51How did that experience start from going from an executive chef
16:54to your name gets mentioned in every household,
16:57and everybody gets excited?
16:59It's taken me over three decades to get where I have,
17:01but this didn't happen overnight.
17:03When I get comfortable, I need to be uncomfortable
17:05because that's where the learning starts.
17:07You've got to be the best marketing tool you've ever had.
17:09You've got to be social media PR machines now,
17:11and you've got to stay ahead of those trends.
17:13So that role of a chef today is just so much more exciting
17:16than it was 15, 20 years ago.
17:18To actually be eye-to-eye with him
17:21and not being told to off,
17:23I mean, it's such a rewarding experience within itself.
17:26How do you balance it all out, like, that lifestyle?
17:28I do not waste 24 hours.
17:30When I take time off, it's off, phones off,
17:32and fishing poles out and run a boat,
17:34and then it's back 1,000 miles an hour, so...
17:36You have probably more stress than any chef we all know.
17:39When I see a problem, I tackle it head-on.
17:41I don't park it, build it, put another one in my pocket,
17:45and then tomorrow I wake up with 11 problems,
17:47because then it's battered away. It's gone.
17:50That was a bad-ass response.
17:52Inspiring.
17:56As dinner service approaches in Hell's Kitchen,
17:59it's a new chance to shine in front of Chef Ramsay.
18:03So this has to get scored.
18:04OK.
18:05Show me a score real quick.
18:07But one chef needs to be schooled on the fish.
18:10If you see me up, you let me know.
18:13I'm extremely anxious going into dinner service.
18:15I have to make up for the show that we experienced last night
18:19on the fish station.
18:20Medium heat on the salmon, right?
18:22Grill it.
18:23Try to get it that 80% if you can.
18:26I got you.
18:27You know, we got kicked out of dinner service yesterday.
18:29I literally am just hoping that Alayna pulls through.
18:32Why you don't leave him like this?
18:34But this is not looking good.
18:35You stressing me out, girl.
18:37Y'all better get on my nerves already.
18:38Mm-mm, mm-mm, mm-mm, mm-mm.
18:40We starting out bad.
18:41Yeah, I'm not doing this.
18:42Yeah, I'm not doing this.
18:51Uh, ladies.
18:52Yeah.
18:53On the fish, pass me a piece of salmon, please.
18:56Make sure that's beautifully seasoned.
18:58My fish goes skin side down.
19:00If the pan's moving too hot like that is,
19:02a touch more oil in there, cool it down.
19:04I can still play with my time.
19:05I just leave it there, cooking slowly.
19:08If we're backed up, you've got to get out of the pan
19:10and just sit it nicely on your resting rack.
19:13This feels great learning under Chef Ramsay.
19:16So my confidence level is pretty high right now.
19:20Mourinho.
19:21Yes, Chef.
19:22Open Hell's Kitchen, please.
19:23Let's go.
19:33The door's open for the second dinner service
19:35in Hell's Kitchen at Foxwoods Resort Casino.
19:40What?
19:41And tonight, Chef Ramsay has invited VIPs
19:44to dine at the chef's tables.
19:46Are they cooking?
19:47The blue team will be serving up hip-hop legend Fat Joe.
19:51What would you do if you were 25 all over again
19:53with the knowledge you've got now?
19:54I wish.
19:55I'd be a kazillionaire.
19:56As opposed to a billionaire.
19:57Yeah.
19:59While famed restaurateur and owner of New York Hotspot
20:02say less, Dara Mirjohangiri will be dining
20:05in the Red Kitchen.
20:06Good evening, gentlemen.
20:07Hello.
20:08My parents have great things, though.
20:09Good.
20:11Thank you for joining us.
20:13I'll have the beef Wellington.
20:14I'll do the halibut.
20:15In addition to the classic menu, Chef Ramsay has added
20:19a duck confit salad with a maple glaze.
20:21Some cranberries in there for a little bit more sweetness
20:24because you guys said you like sweetness.
20:26To be served tableside by Henry from the blue team.
20:29And because their team has one extra person,
20:32both Lisa and Jada from the red team.
20:34Are you excited?
20:35I'm excited, too, for you.
20:36I might pull up a chair right there and join you.
20:39Come on now.
20:40On order.
20:41Let's go, guys, yes?
20:42Yeah.
20:43Four covers table two.
20:44Two results and two scallops.
20:45Let's go.
20:46All right.
20:47Two scallops.
20:48All right.
20:49I need eight.
20:50Let me know when that is two minutes out.
20:51You should know eight minutes.
20:53I'm starting us off with a bang.
20:55I got to start off strong to make sure that everybody
20:59else has a good service.
21:01You got two lobster in?
21:02Your lobster's dropped.
21:04Here.
21:05Let's get your little scallops on a tray.
21:06Let's get your scallops.
21:07You got them?
21:08You got your scallops on a tray.
21:09I got this for, oh, I...
21:10Chef Ramsay puts me on the station with Bradley.
21:12Don't mix it up, because I have...
21:13You have to.
21:14I know.
21:15I'm not.
21:16I'm just swirling the butter.
21:17That's what doesn't break, Chef.
21:18Bradley's great, but he panics,
21:19and I'm fully preparing for that to happen.
21:20I got one minute to window.
21:22Yo, I put your bottle right there.
21:23You got hot oil right there.
21:24You got hot oil right there.
21:25You can't use.
21:26You got to move.
21:27Hurt, hurt, hurt.
21:28Salt?
21:29You got salt?
21:30I got salt.
21:31I got salt.
21:32One walking right now.
21:33Two risotto.
21:34Can you run these?
21:35Beautiful.
21:36I need that lobster out.
21:37Scallops, Chef.
21:38That's not even...
21:39Not done.
21:40That's not done.
21:41Lobster tail, please.
21:42Put it on the heat.
21:43Swirl, swirl, swirl.
21:44Lobster tail, please.
21:46This is a little .
21:47No answer.
21:48Lobster tail, please.
21:49Lobster tail.
21:50Tell me you're walking.
21:51I'm finishing the lobster now.
21:52One minute, Chef.
21:53Oh, .
21:54Hey, just don't come here.
21:55Come here.
21:56Come here.
21:57Come here.
21:58It's our first table.
21:59It's got to come together.
22:00Yes, Chef.
22:01And I'm not going to go any further until we all synchronize.
22:03Yes, Chef.
22:04Beautifully.
22:05Come on.
22:06Yes, Chef.
22:07How?
22:08Get it together, yo.
22:09Everyone's looking at me right now for these lobster tails.
22:12What?
22:13Real time?
22:14Real time.
22:15Real time.
22:16You guys are both talking to me.
22:17Relax, relax.
22:18Hey, one at a time.
22:19You guys are telling me right now.
22:20Behind with lobster, Chef.
22:21Let's all back off Bradley.
22:27Nicely cooked.
22:28Let's go.
22:29With the blue team's first appetizers earning rave reviews.
22:34Delicious.
22:35Wonderful.
22:36How's yours?
22:37Really good.
22:38Really good?
22:39Oh, my God.
22:40Over in the red kitchen.
22:41Okay, ladies, here we go.
22:42Yes, Chef.
22:43Two risotto, two scallops, one table side.
22:45Heard?
22:46Heard.
22:47Good.
22:48Let me know when I can drop that scallop.
22:49Yes, ma'am.
22:50I'll let you know right now.
22:51Can you wash that for me while I eat scallops?
22:52Absolutely.
22:54I'm working with Elena tonight.
22:55And I like Elena.
22:56I need that pan.
22:57That's for my scallops.
22:58I'm sorry.
22:59I'm sorry, baby.
23:00This is the station that went down the night before.
23:02This is the station that everyone's going to have their eyes on.
23:05When it's starting to go a bit milky, all we do is just turning them rubber.
23:08So no butter, right?
23:09Yes, Chef.
23:10Okay, let's go.
23:11Three minutes out.
23:12Three minutes on up.
23:13Three minutes hurt.
23:14I feel like I'm setting a good tone for the kitchen.
23:18Are we good, fish?
23:19I'm good.
23:20Just waiting for them to finish cooking.
23:21Absolutely.
23:22And I'm loud, so I'm vocal.
23:25All right, ladies, drop lobster tails.
23:26Two lobster tails.
23:27Drop those.
23:28Lobster tails now.
23:29Probably look scallops.
23:30I'm probably louder than Chef Ramsay.
23:32You let me know when you're ready to walk and I'm with you.
23:34Yes, ma'am.
23:35Don't tell him I said that.
23:36Down.
23:37Walk in.
23:45Very nice, that risotto.
23:46Beautiful.
23:47Service, please.
23:48With the red team off to a strong start.
23:51Buttery, delicious.
23:52Absolutely incredible.
23:53Both kitchens are sending out appetizers at a steady pace.
23:57It's like I've never had this before.
23:59I love it.
24:00Allowing Chef Ramsay to move on to the blue kitchen.
24:03First.
24:04Entree.
24:05Two halibut, two strip.
24:06Good movement.
24:07Let's go.
24:08Heard.
24:09Two halibut, two strip.
24:10Heard.
24:11How are you looking on the halibut?
24:12Hallie.
24:13Give me like two, three minutes.
24:14Perfect.
24:15Oh, yeah.
24:16He's making it move.
24:17You good on that?
24:18You need a flip?
24:19Yes.
24:20Please check that for me.
24:22me, dude.
24:24Oh, I just burned myself hella bad.
24:26I just like seared my skin like so hard with that oil.
24:29Ah, dude.
24:30I think I might need to medic it, dude.
24:32Dude.
24:33So bad.
24:34Uh, medic?
24:35Medic?
24:36Is there a medic?
24:37Medic?
24:38Is there a medic?
24:44It's 45 minutes into dinner service and Louisiana's Bradley.
24:48You good on that?
24:49You need a flip?
24:50Yes.
24:51Please check that for me.
24:54me, dude.
24:55Oh, I just burned myself hella bad.
24:57Has just suffered a burn.
24:58Dude.
24:59I think I might need to medic it, dude.
25:01Dude.
25:02So bad.
25:03Uh, medic?
25:04And has exited the kitchen.
25:06Bradley, we're working around hot .
25:09Yeah, we burn ourselves, but also we work through it.
25:12Do you have any like burn cream or anything?
25:14Yeah, that's all I need.
25:16It's not like you look like Freddy Krueger.
25:18Grow the up.
25:19Figure it out.
25:20You good, buddy?
25:21I'm back.
25:22I got the burn cream.
25:23Let's go, bro.
25:24I got the push.
25:25Two halibut, two strip.
25:26Give me a time.
25:27Nine out on strip.
25:28Nine?
25:29Aren't they already?
25:31Just touch them.
25:32Aren't they already rare?
25:33Yes, they're rare, Chef.
25:34Look how thin they are.
25:35OK.
25:36Yes, Chef.
25:37Nine minutes.
25:38Isn't that going to overcook them?
25:39Yes, Chef.
25:40Five out on strip.
25:41Well, man.
25:42I'm feeling a little nervous on this meat station.
25:45I'm hoping that Chef Ramsay realizes that I do know
25:48what I'm doing.
25:49Chef's up.
25:50Walking to Hallie.
25:51It's Hallibut right here in the middle.
25:52On your left, Chef.
25:53Right here?
25:54Yes.
25:56Walking two strips.
25:57Coming down behind.
25:59Nicely cooked there, Hallibut.
26:00Oui.
26:04Paul, come here.
26:08That's medium rare.
26:09Cooked perfectly.
26:10Thank you, Chef.
26:11But if you said nine minutes, you'll be overcooked.
26:12Yes, 100%, Chef.
26:13Bounce back.
26:14Thank you, Chef.
26:18Cooked just right.
26:19Let's go, guys.
26:20Let's keep pushing.
26:21Come on.
26:22We're making food, baby.
26:23Don't order.
26:24Four covers.
26:25They were 24, yes?
26:26Entree to Summit to Wellington.
26:27In we go.
26:28Let's go.
26:29Are you good to rise in five, ladies?
26:30Five minutes?
26:31Yeah, give me five.
26:32I don't really have much skin on salmon cooking experience.
26:36I was trying to make sure you're good, that's all.
26:38No, I trust you.
26:39OK, OK.
26:40I can feel everybody just, like, looking at me.
26:43And I'm like, I just have to tone everything out,
26:46get these salmon cooked, and get this food out.
26:49Walking salmon.
26:50Walking two salmon.
26:55Ladies.
26:56Ladies, all of you.
26:57Yes, Chef.
26:58So the wellings are cooked beautifully.
27:00This comes on a tray.
27:01It's not even hot.
27:02I've got one raw and one overcooked.
27:05Start the table again.
27:07Yes, Chef.
27:08If Elena can't get this back on track.
27:11Extra eye on this for me.
27:12Yes.
27:13I have no idea if we're going to be able to get
27:15through this dinner service.
27:16Walking hot, hot, hot, hot.
27:22Go.
27:23Heard that.
27:24While Elena's salmon has the diners feeling
27:27like they're on cloud nine.
27:29Looks great.
27:30What's it taste like?
27:31Heaven.
27:32Over in the blue kitchen.
27:34Fine hour, two Wellington, one salmon.
27:35Chef's table.
27:36Two Wellington, one salmon.
27:37Heard it.
27:38Need how much time?
27:39How long on the wellies?
27:40Plus the rest.
27:41He needs 12 to 14 minutes, brother.
27:4312 to 14?
27:44Yeah.
27:46Let me tell you something.
27:47Fat Joe's about to be skinny Joe.
27:49If I wait any longer for this food.
27:51How long till I can fire salmon, fellas?
27:56I'm looking over at these guys and they're just,
27:58they're just like, I don't know.
28:00I don't know.
28:01Can, can you drop the salmon?
28:03Yeah, man.
28:04Like, what?
28:05Those need 12 minutes?
28:06I'm checking them now, Chef.
28:07OK.
28:08You don't need 12 minutes.
28:09Yes, Chef.
28:10So I can go ahead and start my salmon, yes?
28:11Yes, Chef.
28:13We're 90 seconds, one minute out, yeah?
28:14Yeah, we're waiting on him, brother.
28:16It's annoying because I was waiting on you to tell me
28:19when to fire salmon and now I'm on salmon.
28:22Behind, behind, behind, behind.
28:24Behind.
28:25Coming down.
28:26Hot, hot, hot.
28:28Where's the salmon?
28:29Behind.
28:30Damn!
28:31Thank you, Chef.
28:32Appreciate it.
28:33Look at this.
28:35Go.
28:36With the blue team's entrees
28:38finally making it over to their chef table.
28:40This was worth the win.
28:42Preventing Fat Joe from needing a name change,
28:45over in the red kitchen, Chef Ramsay's ready to...
28:48Fire now, Chef's table.
28:49One salmon, one lamb.
28:50Yes, Chef.
28:51Yes, Chef.
28:52How's the lamb looking?
28:54She has to cook them skin side down.
28:56Yes, Chef.
28:57Look, I'm here to help you.
28:59You know that's halfway through, right?
29:01Yes, Chef.
29:02Now, to pick that up and get that to pink,
29:03what do you need to do?
29:04Pop it in the oven for like two minutes.
29:05Yeah, max.
29:06This is the second time she's had to learn to cook fish.
29:10Just touch that there like that.
29:11You know it's still raw in the middle, yes?
29:12Yes, Chef.
29:13Make sure you're listening.
29:16Alexandra.
29:17Yes.
29:18Whilst it's all giggly and laughing,
29:19but let me tell you something.
29:20I've slowed the whole thing down.
29:21We're right back time.
29:22I apologize, Chef.
29:23There's a fair time I've heard you giggle tonight,
29:25but it's all funny going on.
29:27Is that clear?
29:28Yes, Chef.
29:30Thank you for your feedback.
29:31You can't make this up.
29:34We are quite literally here to receive all of his feedback.
29:40Walking lamb, the sizzle plate is hot, Chef.
29:42I hope it's hot.
29:43It's a kitchen.
29:44Walking, walking, hot.
29:50Go, please.
29:54Table four and fire.
29:55Entree, one welly, one salmon, two lamb.
29:58Yes, Chef.
29:59Let's go, guys.
30:00In that oven now.
30:01In this oven?
30:02Yes, in this oven now.
30:03Go.
30:04Can I put my salmon in the oven, please?
30:05Yes.
30:06Yes.
30:08Two out on two lambs, one welly.
30:09All right.
30:10All right, two minute warning.
30:11Yes, we have a few hiccups, but all in all right now,
30:13we're settled and we're focused.
30:14Let's go.
30:15Wellington lamb, let's go.
30:16I've got the garnish.
30:17I need one more minute on lamb.
30:18Be real with me.
30:19One or two.
30:20Well, that's still cold.
30:21What?
30:22It's cold.
30:23How long, blue team?
30:24I need two more minutes, guys.
30:25It's going to be realistic.
30:26Dude, you've got to keep it real with me from now on,
30:27and this is not going to work.
30:28Salmon's out of the pan.
30:29I don't know.
30:30What else?
30:31I need two more minutes, guys.
30:32You've got to keep it real with me from now on,
30:33and this is not going to work.
30:34Salmon's out of the pan.
30:35I don't know.
30:41I don't know what to do, right?
30:43Guys, guys, guys, guys.
30:44I'm not going to yell that for this.
30:45Hey, respectfully, everybody just shut the up.
30:47Respectfully, I need communication, Chef.
30:49That's all I'm asking.
30:50Hey, hey.
30:51Chef, don't snap at me.
30:52Man, look at me.
30:53Hey, just stop.
31:03It's an hour and a half into dinner service
31:06and bickering on the blue team.
31:08Dude, you've got to keep it real with me from now on.
31:10Guys, guys, guys, guys.
31:11I'm not going to yell that for this.
31:12Hey.
31:13Has ground the kitchen to a halt.
31:14Everybody just shut the up.
31:15Respectfully, I need communication, Chef.
31:17That's all I'm asking.
31:18Hey, hey.
31:19Chef, don't snap at me.
31:20Man, look at me.
31:21Hey, just stop so we can just get some sensibility in here.
31:28We'll talk about communication and tighten it up later.
31:30Let's just get this food out, yeah?
31:31Let's just put our egos aside.
31:33Let's just get the out.
31:35Where's the salmon?
31:36Salmon walking, Chef.
31:37Let's go.
31:38Yes, Chef.
31:39Come on, Paul.
31:40Hot, hot, hot.
31:41Walking lamb right now.
31:42Coming down.
31:43Sorry, Chef.
31:44Keep hanging in there, all right?
31:46Just keep your head up.
31:47Keep going.
31:48Scary sight, bro.
31:49Oh, boy.
31:52Hey, all of you, come here.
31:54Come here.
31:55We're going to kick them off.
31:57They're failing.
31:58Food team's finished.
31:59Food team's finished.
32:00I just waited 21 minutes for that table, and the lamb's raw.
32:05How can it still be ice cold and raw in the middle?
32:08Get out!
32:09Chef.
32:12He scolded them three, four, five times,
32:15kept bringing them.
32:16They wouldn't listen.
32:17Right.
32:18Come back with two names that you could do without
32:20to make your team stronger.
32:22Yes, Chef.
32:23Nice job, ladies.
32:24Nice job.
32:25Four covers, table 25.
32:26Halibut, Wellington, two chicken.
32:27Yes, Chef.
32:28Six minutes.
32:29Chicken heard.
32:30I can start the chicken.
32:31You ready to go on two halibut?
32:32You're doing salmon?
32:33I'm doing Hallie's.
32:34OK.
32:35I'm still watching the meat station.
32:36I've called out at Wellington.
32:37It's still not in.
32:38Yes, Chef.
32:39It's in.
32:40Yes, Chef.
32:41Hold on.
32:42Stop.
32:43She just told me it's in.
32:44I don't think you're trying to be smart.
32:45No, I'm resting, Chef.
32:46I'm up to put back in to be fired.
32:47Keep that for an emergency.
32:48Yes, Chef.
32:49If I say Wellington in, it means Wellington in.
32:50Yes, Chef.
32:51We'll get it right in.
32:52I'm sorry, Chef.
32:53I'm sorry, Chef.
32:54Because in 20 minutes time, I think that's
32:55going to be overcooked.
32:56Yes, Chef.
32:57Yes, Chef.
32:58What do you think?
32:59Yes, Chef.
33:00Get it in.
33:01I'm frustrated.
33:02A lot's going on.
33:03My partner's kind of in La La Land.
33:04Can you poke it?
33:05Poke it?
33:06We need the same side for Steve.
33:07I'm just wondering if one of these
33:08is going to be better.
33:09Don't flip it over.
33:10You can tell the morale on the team is just
33:12like disintegrating before our very eyes.
33:15How long on chicken?
33:16It'll be there in one minute, Chef.
33:17Exactly.
33:18Because she's asking for it.
33:19Wow.
33:20I have the attitude.
33:21Wow.
33:22Okay.
33:23Anaya is always talking, but never
33:24ever.
33:25She's asking for it.
33:26Wow.
33:27I have the attitude.
33:28Wow.
33:29Okay.
33:30Anaya is always talking, but never
33:32actually saying anything.
33:34So it is difficult when somebody doesn't
33:36know a lot, but thinks they do.
33:38How about you don't worry about my
33:39attitude and worry about a chicken?
33:40You just said I had an attitude.
33:41I didn't say you had an attitude, but
33:43Anaya.
33:44Leave me be.
33:45You can walk wellies when you're ready.
33:46Walking wellies.
33:47Behind.
33:48Coming through.
33:49Behind.
33:50Hot.
33:51Behind.
33:52Walking.
33:53Hot.
33:54How long on chicken?
33:55Coming now, Chef.
33:56Red team, come here.
33:57Yes, Chef.
33:58Coming down.
33:59Yeah.
34:00So now the Wellingtons are mid-well.
34:01See how overcooked that is.
34:02That's just.
34:03That's just.
34:04We're not even in sync.
34:05We're not even together.
34:06We're not even pushing each other.
34:07Get out.
34:08Yes, Chef.
34:09Get out.
34:10Hey, and ladies.
34:11I slowed it down.
34:12I'm cooking the salmon.
34:13I'm cooking the scallops.
34:14I'm trying to get the timings right.
34:15She's laughing giggling.
34:16Come back to me with two individuals they could do without.
34:17I'm done.
34:18Get out.
34:19Yes, Chef.
34:20Get out.
34:21Again.
34:22I'm mad now.
34:23Like this is annoying.
34:24I knew it was going to be like this, but I'm just,
34:25I'm just, we're not even in sync.
34:26We're not even in sync.
34:27We're not even together.
34:28We're not even pushing each other.
34:29Get out.
34:30Yes, Chef.
34:31Get out.
34:32Hey, and ladies.
34:33I slowed it down.
34:34I'm cooking the salmon.
34:35I'm cooking the scallops.
34:36I'm trying to get the timings right.
34:37She's laughing giggling.
34:41And I was going to go off.
34:42She is hot.
34:44The real question is what the happened?
34:47Fish again tonight.
34:48The wellies got us kicked out.
34:50What the are you talking about?
34:51Fish.
34:52It wasn't just, it wasn't just that.
34:54You had two salmon, two halibut.
34:57And that was what put our wellies back.
35:00No, the two salmon and the two halibut.
35:01That was just us.
35:02It over rested because we couldn't.
35:05Why are you yelling?
35:06Why are you yelling?
35:07I'm not yelling.
35:08You're the only one.
35:09I suggest you calm down a little bit.
35:10Because it's not going to go anywhere.
35:11No, no, no.
35:12That's.
35:13No, it wasn't about to happen.
35:14Hey, this is not productive.
35:16We all know what went wrong.
35:17The fish absolutely had some problems tonight.
35:20We're not ignoring that.
35:21But at the end of the day, what got us kicked out
35:24were the Wellingtons being overcooked on top of all the
35:27other that happened.
35:28Anyway, let's go around the room and we'll come to a consensus.
35:31I think, Elena, because of the fish, just simple fact.
35:35Yeah.
35:36To be quite frankly honest, Alex, I think you got to go up.
35:39It was you laughing in his face.
35:45The Wellington is the reason why we just got kicked out
35:48of the kitchen.
35:49And the Wellington was Kat's responsibility.
35:54I ain't trying to have no beef with Kat though.
35:59But my fish ain't get us kicked out of the kitchen.
36:02You honestly in your heart of hearts feel like meat messed up
36:05more than fish did tonight.
36:07Yes.
36:11Let's officially, you know, cast that vote.
36:14If we're going just straight business, Antonio and Paul.
36:18I'm going the same thing.
36:19I'm going the same thing.
36:22I'm going to have to go Paul and Bradley.
36:25I think that you dropped the ball with the scallops a couple times.
36:29I'm thinking I did amazing tonight.
36:31There was one slip up, but I corrected that within 30 seconds.
36:35There's no way I should be going up for elimination.
36:38Paul?
36:39Um, I'm going to say Bradley and Antonio.
36:42I wasn't the lead, so I was just trying to support
36:44in any way I could do on that station.
36:45This is a really hard one for me.
36:47Because it's like 1A or 1B.
37:05Aniyah, first nominee and why?
37:07Our first nominee tonight, Chef, is going to be Elena.
37:10Why?
37:11Simply because that was our first snowball
37:14in the whole show of our service tonight.
37:17Second nominee and why?
37:20Our second nominee tonight, Chef, is going to be Alexandra.
37:23As a team, we thought it was quite disrespectful
37:25for her to laugh in your face during service.
37:27That was not what I did.
37:29Chris, Blue Team's first nominee and why?
37:32Our first nominee was Paul, Chef.
37:34He left on the meat station and the lack of the communication
37:37that was coming from the meat station
37:38that was just a little confusing.
37:40And it led us to have a long ticket time, Chef.
37:43Blue Team's second nominee and why?
37:45Our second nominee, Chef.
37:46Blue Team's second nominee and why?
37:47Our second nominee, Chef.
37:50Antonio?
37:51Because he was also with Paul on the meat station.
37:53Paul, Antonio, Alexandra, Elena, step forward, please.
37:57Alexandra, are you the weakest chef in the red kitchen?
37:58No, Chef.
37:59Who is that?
38:00I feel like fish went down hard tonight,
38:01and I couldn't communicate with Garnish
38:02very well tonight, Chef.
38:03She didn't really give me a straight answer.
38:04Alexandra, tell me why she stayed in Hell's Kitchen.
38:05Our team has had a communication problem before I started doing meat, but everything fell
38:10on me tonight because I feel like certain people in our group are ganging up on certain people.
38:14Ganging up?
38:15I'm not expecting you to be best friends.
38:16I'm expecting you to work as a team.
38:17Yes, Chef.
38:18And shine as individuals.
38:19And shine as individuals.
38:20And I'm going to try to make this back up to my team if you will give me that opportunity.
38:24Elena, if you're not the winner.
38:26You're not the winner of the team.
38:27Who is that?
38:28I feel like fish went down hard tonight, and I couldn't communicate with Garnish very well tonight, Chef.
38:30She didn't really give me a straight answer.
38:32Alexandra, tell me why she stayed in Hell's Kitchen.
38:33Our team has had a communication problem before I started doing meat,
38:36but everything fell on me tonight because I feel like certain people in our group are ganging up on certain people.
38:38Ganging up?
38:39I'm not expecting you to be best friends.
38:41I'm expecting you to work as a team.
38:42Yes, Chef.
38:43And shine as individuals.
38:44And I'm going to try to make this back up to my team if you will give me that opportunity.
38:48If you're not the weakest chef in the red team, then who is?
38:51Alexandra.
38:52Why?
38:52Because she simply can't even give you a straight answer.
38:56Oh, my God.
38:58Elena, tell me why you should stay in Hell's Kitchen.
39:00I should stay in Hell's Kitchen because tonight I made a mistake with the two salmon,
39:04but I bounced back.
39:05And I feel like I will not make the same mistake twice.
39:08From here on out, you won't see that again.
39:12Antonio.
39:13Yes, Chef.
39:14Tell me why you should stay in Hell's Kitchen.
39:15I'm passionate.
39:16I'm hardworking, and I'm willing to do whatever it takes to be here.
39:20Paul, what happened?
39:22I think I was too focused on the cooking part, not the communication part.
39:26Tell me why you should stay in Hell's Kitchen.
39:27I never make the same mistake twice, and I know that if I'm put on that meat station again,
39:34I will lead that station to success.
39:36The person leaving Hell's Kitchen is...
39:42Paul.
39:43Give me a jacket, young man.
39:45Honestly, tonight's performance, I was appalled.
39:49And secondly, you are not ready to become my head chef.
39:51Yes, Chef.
39:51Understood?
39:52Yes.
39:52Thank you for this opportunity, Chef.
39:54Get out of here.
39:56Bye, Paul.
39:56Bye, Paul.
39:57Bye, Paul.
39:57Bye, everybody.
39:58Bye, Paul.
39:58Bye, Paul.
40:02I'm shocked.
40:03I'm pissed.
40:04I'm definitely disappointed in myself.
40:05The most surprising thing is how hard this whole competition is.
40:09I didn't think it was going to be a walk in the park, but I sure as hell didn't think it
40:15was going to be as hard as it was.
40:17You three?
40:21I'm not done yet.
40:22Two.
40:26Alexandra.
40:26Stop giddling.
40:32Get back in line.
40:36Sorry to disappoint you guys.
40:42Antonio.
40:44Get back in line.
40:47Elena.
40:47What you did tonight earlier has proved to me that, young lady, you are not experienced
40:53enough to become my head chef at Hell's Kitchen here at Foxwoods Resort.
40:58Yes, Chef.
40:58Please give me your jacket.
40:59Yes, Chef.
41:03Thank you for the opportunity, Chef.
41:05Good night.
41:06Good night.
41:07Bye, Elena.
41:07Bye, y'all.
41:08Bye, Elena.
41:08Bye, Elena.
41:14Oh, my God.
41:17This is not what I expected.
41:19I bounced back from my mistakes, and Alexandra should definitely be standing here instead
41:23of me.
41:25you, Alexandra.
41:27I do not want to see a performance like that again.
41:30Is that clear?
41:31Yes, Chef.
41:32Now off.
41:38Elena basically gave me a huge when she told Chef Ramsay that I was the weakest chef.
41:44There's a lot of ways to flip the bird, if you know what I'm saying.
41:46Elena flipped the bird first.
41:50I am so mad.
41:53The pigment from my hair is exuding out of all my other pores.
41:59Alexandra just made herself the villain on the red team.
42:02None of that should have happened.
42:03Did you see her flick her off when she left?
42:05She flipped her off?
42:06Do you want to talk to me about it, or do you want to talk?
42:09Here's the story of Elena and Paul, who couldn't cook their proteins at all.
42:15They failed on the fish and meat, and led their teams to defeat.
42:20And now their jackets will hang on my wall.
42:22Next time, on Hell's Kitchen, Battle of the States.
42:33Babe, you're up.
42:34I don't want to hear it.
42:34Yeah.
42:35You're up.
42:36Will rising tensions with Alexandra...
42:39There is not a conversation if you don't let me finish my sentence.
42:43...reach a breaking point.
42:45They all ganged up against me to with me.
42:46...and cause her fellow chefs to do anything they can...
42:49Alex is crazy.
42:51...to eliminate her from the competition.
42:53I don't play mean girl politics.
42:55...even if it means doing the unimaginable.
42:57Oh, there's more.
43:00No!
43:01Oh, my God!
43:02Are you okay?
43:02What?
43:03On the next Hell's Kitchen.
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