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Hells Kitchen Season 24 Episode 5.

Category

😹
Fun
Transcript
00:01Previously, on Hell's Kitchen Battle of the States.
00:04You don't flip off your teammate.
00:06A late night fight.
00:07Do you want to talk to me about it or do you want to talk?
00:09Had Alexandra feeling there was a target on her back.
00:12I don't play mean girl politics.
00:14At the following morning's challenge.
00:16I'm going to test all of you with fish.
00:19The teams were tasked with creating dishes using seven different types of fish.
00:23I'm so clumped about this.
00:25Louisiana's Bradley struggled with sea bass.
00:27It's not coming off.
00:28It doesn't seem like the skin's on there.
00:30But New Hampshire's representative Antonio's Flounder with charred poblano and asparagus.
00:34The flavors around it really complement the fish.
00:36And Lisa from California's whiskey wood smoked John Dory and Couscous didn't need to go fishing for compliments.
00:42I love that you left the skin on. The flavors are overall very good.
00:45With the scores tied, it was Anthony's grilled mackerel with Japanese Matsuya dressing.
00:50Really beautifully done.
00:51It is going to the blue team.
00:53That clinched the win for the blue team.
00:55Let's go!
00:57During dinner service.
00:58Walking behind you, hop in.
00:59Chris's stumble on salmon.
01:01They're overcooked, aren't they?
01:02Blue team, cook with fries.
01:04And Bradley and Anthony's miscommunication.
01:06There's no wellies in here.
01:07Oh my god!
01:08Had the blue team on thin ice.
01:10So now we're .
01:12In the red kitchen, Cara Marie's snail's pace on table side.
01:15You've got one dish and I've got three tigs on here. You need to speed up.
01:18And Kat's undercooked carrots.
01:20Carrots are still crunchy.
01:21Had the red team feeling blue.
01:23I mean, that's kind of embarrassing.
01:25Despite their hiccups, both teams managed to finish dinner service.
01:28But Chef Ramsay was less than impressed.
01:31The losing team tonight is the red team.
01:35The red team nominated.
01:37Kat.
01:38And?
01:39Alexandra.
01:40And?
01:41Cara Marie.
01:42In the end, Chef Ramsay sent.
01:43Kat.
01:44Home.
01:45Ending her dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino in Mashantucket, Connecticut.
01:54And now, the continuation of Hell's Kitchen.
01:57I'm not done yet.
02:01Bradley, get over here.
02:08All of you, get out of here.
02:10Head back to the dorm.
02:12You were on the meat station by yourself.
02:16Yes, Chef.
02:17And you dropped the ball.
02:19I hope he's just talking to him.
02:22I hope he's just talking to him.
02:24Tonight, it wasn't your cooking that was up for question.
02:27It was your communication skills.
02:29Yes, Chef.
02:30Part of being a great chef is about opening up, talking.
02:34I'm rooting for you, but I can't root for your voice.
02:38You're not going to be here long if you cannot communicate.
02:42Is that clear?
02:43Yes, Chef.
02:44off out of here.
02:45Thank you, Chef.
02:46Good night.
02:47My Hell's Kitchen life just flashed right before my eyes.
02:51You're representing Louisiana.
02:53Open up.
02:54I just got the biggest second chance of my entire life.
03:00You thought you could get rid of me that easy?
03:05Pull me aside for a little
03:07that flash talking to and, uh...
03:09You were so worried.
03:11As a team, can we just talk...
03:17Let's air this out.
03:18Alex, you are not able to take responsibility
03:22for the things that you say
03:24that are not exactly supporting us.
03:26You're not a team player.
03:27No.
03:28You're not.
03:29At this point, you haven't been.
03:30And we all feel like it,
03:31so it's not just a personal attack on you.
03:33And that bites us in the ass every single time.
03:36Listen, Jada carried me.
03:38Baby, I'm across from you.
03:40I'm across from you.
03:41Listen, Alex, this is a problem right here.
03:43That's not true.
03:44This is the problem.
03:45You won't let me speak my piece.
03:46I don't care about your piece.
03:47I know.
03:48I'm tired of it.
03:49You're not a team player.
03:50I'm tired of it.
03:51Psycho.
03:52Anaya is the cult leader of the red team,
03:54like Charles Manson of chefs.
03:56Narcissism is real.
03:57Oh.
03:58What?
03:59You're one to talk.
04:00Whatever I do,
04:01they're going to find fault in it.
04:03So?
04:04I've got the burden of performing well
04:06the days coming up.
04:10Let's go.
04:11Line up.
04:12Beautiful.
04:13Four spacious skies.
04:15Four amber waves of gray.
04:17Hearing America the Beautiful, I'm starting to get in my feels a little bit.
04:24You know, as a veteran, I enlisted in the Air Force and was able to reap the benefits and was able to go to the Culinary Institute of America in San Antonio.
04:45Anytime I hear any type of patriotic music, like, it really speaks to me.
04:50America!
04:52America!
04:53America!
04:54For...
04:55Na-na-na.
04:56From sea to shining sea.
05:00I grew up in a church, you know?
05:12So listening to a choir, listening to singing, like, this reminds me of home.
05:17This reminds me of, like, a normal Sunday.
05:19For your next challenge, we are going to celebrate America's great melting pot by blending ingredients from our different states.
05:27State Fusion.
05:28Right.
05:29Let's start with Sydney.
05:30Who would you like to go up against?
05:32In today's State Fusion challenge, the chefs will call each other out.
05:36I think I want to go against John.
05:38Then, the chefs will alternate as they pick mystery tracks from Chef Ramsay's two playlists.
05:43One features state-specific proteins.
05:46Track three, Chef.
05:47Here's some soft-shell crab, plenty for you to prep, fresh from Maryland's Chesapeake Bay.
05:56And the other playlist features additional ingredients that are associated with a particular steak.
06:01Track number three, my lucky number.
06:03New Mexico brings the fire with hot peppers and chilies.
06:09Antonio!
06:10Who do you want to go up against?
06:12Anaya, Chef.
06:13She knows why.
06:14Antonio's got beef with Anaya for the whole punishment pass thing at the docks.
06:20I'm going to play the punishment pass, though.
06:22Come on, Antonio, baby.
06:23Beat me.
06:24Wow.
06:25Enjoy the fish.
06:26There you go, Antonio.
06:27That's what we want to see.
06:28I feel absolutely horrible.
06:30No, she don't.
06:33Anaya, give us a track.
06:34Number four, Chef.
06:35From the shores of cold Alaska, comes some salmon caught at sea.
06:43Antonio!
06:44From the ingredients.
06:45Go track one, Chef.
06:46You've got potato, let's butt from Idaho.
06:49Alexandra, who do you want to go up against?
06:51I'll go with Henry.
06:52Henry, pick from the protein list.
06:54I'm hoping that there is some type of red meat.
06:58Let's go track six.
06:59Give me big meat.
07:01Beautiful bison, Wyoming's prairies.
07:09Alexandra.
07:10Ingredients, pick a track.
07:11Two.
07:12Fry it up, melt it down.
07:13Wisconsin rolls the crowd as the cheese widows go rolling along.
07:19Cara Marie goes up against Anthony as they are tasked with fusing together Maine lobster and Washington apples.
07:26I think that's a great combination, Chef.
07:28I agree.
07:29Lisa and Chris will go head to head in the battle of Alabama quail fused with Minnesota morels.
07:34That's a good one.
07:35Jada calls out Bradley, and their matchup will fuse together Hawaiian mahi-mahi and Georgia peaches.
07:42Are you sad about that, John?
07:44A little bit.
07:45I'm not gonna lie.
07:46Our last pair is Ellie and Jayden, right?
07:48Let's begin with Ellie.
07:50Track number eight, please.
07:51Colorado's got some lip, got some lip, got some lip.
07:55Lamb.
07:56Beautiful.
07:57Give us a track number, please, Jayden.
07:58Go with track number five, Chef.
08:00California, California fresh almonds.
08:05Let's hear it for the incredibly fully committed.
08:08Right.
08:09Your 45 minutes start now.
08:11Let's go.
08:12Off you go.
08:13Let's go, ladies.
08:14Let's go.
08:15Get focused.
08:16Yes, Chef.
08:17Let's try to use our ingredients multiple ways.
08:19Yes, Chef.
08:20Yes, Chef.
08:21Heard.
08:22Right?
08:23I'm on the same page as you, Chef.
08:24I'm doing the quail two-way and the morsel two-ways.
08:26Morels.
08:27Morels.
08:28I'm doing a play on chicken and waffles.
08:29My signature was quail, so I am really comfortable cooking quail.
08:32This is gonna be a match made in heaven.
08:34Let's get it done, bro.
08:35Yes, Chef.
08:37Can I ask you how this sounds?
08:39Yeah.
08:40Gojujang charred cabbage with a wasabi palm puree.
08:43I wouldn't do the wasabi.
08:44Right.
08:45I would just try to keep it simple.
08:47I love working next to Jayden.
08:48Jayden works in a Japanese restaurant, and I love getting her input for sure.
08:52Thank God.
08:53How are you planning on cooking your soft-shell crab?
08:56I'm going to tempura batter fry it, Chef.
08:58Smart.
08:59You said you've never worked with soft-shell crab before?
09:00Hell no.
09:01You don't want to feel overwhelmed or nervous.
09:03You want to feel supported, and I love to bring that energy to the kitchen.
09:07Don't put too much salt in your tempura.
09:09Got it.
09:10Go for more acid.
09:11I have made tempura batter before.
09:13You don't want to cook it too much?
09:14Yeah.
09:15So just be careful.
09:16Give it just a short fry.
09:17I'm being told something that I already know.
09:18Don't cook it for longer than four or five minutes, okay?
09:20Weird.
09:21Yes, Chef.
09:2218 minutes.
09:23If you have a protein, I'd get that thing seared and render lamb maybe.
09:25Yes, Chef.
09:26Jayden, what are you going to do to the lamb?
09:27I'm going to give it a nice grill.
09:28Kind of get some flavor, and I'm going to finish it in the oven show.
09:29I'm so confident in my dish.
09:30I think it's like the best dish that I'll put up.
09:31I got all these different flavors going, and I'm hoping that it's going to give me a
09:48good point.
09:49In the crust, I put sage, rosemary, a little salt and pepper, thyme.
09:53Cara Marie, what are you working on?
09:55A risotto that I'm going to serve the lobster over.
09:58How's your rice coming along?
09:59The risotto's coming out really nice, Chef.
10:01There's a lot of flavor.
10:02Do you think it's going to be done in the next five minutes?
10:03Yes, Chef.
10:04It's going to be done in two.
10:05Final two minutes.
10:06Let's go.
10:07Okay.
10:08All right.
10:09Figuring out how to put something on a plate,
10:10you just play with it a little bit.
10:11And when someone's going, 45 seconds.
10:1445 seconds to go.
10:1530 seconds.
10:1630 seconds.
10:1720 seconds.
10:18It's pretty hard to just be like, no, that doesn't work.
10:22No, that doesn't.
10:23No.
10:24It's 15 seconds to go.
10:26Come on, guys.
10:27You've got to go.
10:28Come on, man.
10:29What's happening today?
10:30Come on.
10:31Get your plates up, guys.
10:32Plates up.
10:33Come on, guys.
10:34Five, four, three, two, one.
10:38Five, four, three, two, one.
10:40Five, four.
10:41God damn it.
10:49Three, two, one.
10:52Five, four.
10:53Oh, me, dude.
10:57What a shame.
10:58You know, I honestly wanted to walk back in the kitchen
11:00and it'd just be a dream.
11:02One, five.
11:04Calm down.
11:05God.
11:06Oh, .
11:08But it was a nightmare.
11:09Whose dish was that?
11:10Oh, Jaden's.
11:11Oh, boy.
11:12Lamb's undercooked anyway.
11:13Ooh.
11:14I did hear Chef Ramsay say it was undercooked anyway,
11:17so maybe it was acting.
11:19I'd want to act mad too, you know?
11:22Damn it.
11:23No.
11:24In the inside, he's like, yes, that lamb was undercooked anyway.
11:27Oh.
11:28Let's begin with the Colorado lamb and the California almonds.
11:31But Jaden, obviously you slipped, so zero point for you.
11:35Describe the dish, please.
11:36Chef, today I have for you an almond and basil panko crusted
11:40Colorado lamb rack with a almond puree on the bottom.
11:44Your dish is exceptional.
11:45I'd love to give you two points.
11:46I can't.
11:47But it's a resounding one point.
11:49Congratulations.
11:50Thank you, Chef.
11:51Whoo!
11:52I am growing more and more confident every single day
11:56that this competition goes by.
11:58This is the feeling I've been chasing this entire competition.
12:02Up next, Maine lobster and Washington apples.
12:05Anthony, describe the dish, please.
12:07Chef, I did a celery root Washington apple brown butter puree
12:10that lobsters just spaced in a little bit of brown butter.
12:13I love the restraint on this dish.
12:14It's delicious.
12:15Thank you, Chef.
12:16Fine dining is absolute best.
12:17Really good job.
12:18Cara Marie, describe the dish, please.
12:20Chef, I have a lemongrass and citrus butter poached lobster
12:23over an apple and bourbon risotto.
12:26Cooking risotto for Chef Ramsay
12:28is like teaching Jesus how to woodwork.
12:31It's stupid and pointless.
12:32Cara Marie, you've cooked your lobster beautifully.
12:35It's just a shame that the risotto is undercooked.
12:37Yes, Chef.
12:38You can actually see the little white bits
12:39in the rice that hasn't bloomed.
12:41The point goes to Anthony.
12:42Congratulations.
12:43Thank you, Chef.
12:44Well done.
12:45I have yet to win a challenge.
12:47I have yet to get a point.
12:48And it's not like I'm not working my ass off
12:50and I'm not trying my best because I swear to God,
12:52I've never worked this hard in my life.
12:55Here we go.
12:56Alabama quail and Minnesota delicious morel mushrooms.
13:00Let's go, Lisa.
13:01Lisa, I'm going to start with you.
13:02Chef, what I have here is a creamy morel arbol rice
13:05and then I skillet pan seared the quail.
13:08The cook on the quail is exceptional.
13:09Thank you, Chef.
13:10Chris, describe the dish, please.
13:12I did a quail two ways.
13:13I did a fried and I did a pan seared
13:16and I did a morel creamy polenta.
13:19Why waffles?
13:20I'm playing on chicken waffles with quail.
13:22I mean, the quail is cooked beautifully.
13:24The only thing I'm sort of searching for are the morels.
13:27Where are they?
13:29There's one right there.
13:30There, there, there.
13:31That's the mushroom?
13:32I diced it super small, Chef.
13:34Maybe I need to get back to Len's craft.
13:36Yeah.
13:37Congratulations.
13:38Lisa, well done.
13:39Good job.
13:40Thank you, Chef.
13:41Point goes the red team.
13:42Hey, you want to pick me?
13:43Let's go.
13:44That just made him eat all his words up.
13:46Let's go, Jada and Bradley.
13:49Chef Ramsay calls forward the battle of Hawaiian mahi-mahi
13:52and Georgia peaches.
13:54First up is Bradley with his panko crusted mahi-mahi
13:57with grilled peaches.
13:58Yeah, the fish is cooked beautifully.
13:59I love the puree underneath.
14:00It doesn't really need the tomatoes.
14:01It's got all the acidity and the sweetness from the peaches.
14:03Really good job.
14:04Thank you, Chef.
14:05Next is Jada with her grilled mahi-mahi and peach mostarda.
14:09Delicious.
14:10Very refined.
14:11Everything works on there.
14:12Point goes to Jada and Bradley.
14:15Congratulations.
14:16Thank you, Chef.
14:17I got a point.
14:19I knew it.
14:20Let's go, Brad.
14:21Good job, Brad.
14:22Big Brad.
14:23From the blue team, John presents his fried soft-shell Maryland crab
14:28in a spicy Iberia base made from New Mexico chili peppers.
14:32Tough combination, but you've done wonders to those crabs.
14:35Delicious.
14:36Thank you, Chef.
14:37Really good.
14:38Sydney hopes to dazzle with her tempura-fried soft-shell crab
14:41and her New Mexico bechamel sauce.
14:43The heat's delicious.
14:44Thank you, Chef.
14:45I think what I love more is the actual crispiness of the crab.
14:47It's really smart.
14:48This is a tough one, this one.
14:50The point goes to John.
14:51Woo!
14:52And Sydney.
14:53Congratulations.
14:54Well done.
14:55Good job, Chef.
14:56Good job, buddy.
14:57Good job.
14:58In round number six, it's Wyoming bison fused with Wisconsin cheddar.
15:01Beautiful.
15:02Yes.
15:03Woo!
15:04As Henry presents Chef Ramsay his charred bison and cheddar grits.
15:09Absolutely spot on there.
15:10Grits.
15:11Delicious.
15:12Cheesy.
15:13I think it's the toughest combination today, and you've actually nailed it.
15:15Well done.
15:16Really good job.
15:19Right, Alexander.
15:20What the is that thing there?
15:22It's a gritan.
15:23Okay.
15:24So it's got a Wisconsin cheddar mornay, and then I did our bison with cherries.
15:30Come on.
15:31Come on.
15:32And the cook.
15:33Wow.
15:34Beautifully done.
15:35You nailed the combination of both of you.
15:38Points go to Henry and Alexander.
15:40Congratulations.
15:41Well done.
15:42I think this is the start of me earning my teammates' respect back.
15:46I want them to know that I'm a force to be reckoned with, for sure.
15:49Up next, final taste, the Alaskan king salmon and the Idaho potatoes.
15:54I am the last person to go up.
15:57We're leading by one, but you know what?
15:59I'm not losing this time, Antonio.
16:01I'm coming for that ass.
16:02Antonio, I'm gonna start with you.
16:04We have a pan-seared Alaskan salmon, and then I made two potato croquettes.
16:09Salmon's cooked beautifully.
16:10Thanks, chef.
16:11I love the glaze, but I'm in love with the croquettes.
16:13It's a really good dish.
16:14Thank you, chef.
16:15Anaya, describe the dish, please.
16:16I did a miso palm puree and just a simple pan-seared salmon.
16:20This salmon is cooked beautifully as well.
16:22Thank you, chef.
16:23Both of you back in line, please.
16:24Yes, chef.
16:25Yes, chef.
16:26This is a tough one.
16:28Point goes to the blue team.
16:33Nice shot.
16:34Nice shot.
16:35I mean.
16:36And the red team.
16:39Yes.
16:40Congratulations.
16:41That's nice.
16:42Shut it, .
16:43Woo!
16:44If we would've lost against a team that dropped their dish on the floor, I would be really embarrassed
16:49right now.
16:50Red team, all of you are about to embark on high-powered ATVs.
16:54Yes!
16:55I don't even know what an ATV is.
16:56All I know is it's like a cart or something?
16:57Oh, God.
16:58We're not going to die on that thing, are we?
16:59Blue team, listen up.
17:00As you know, halibut is one of the most successful dishes here in Hell's Kitchen.
17:01And it has a delicious coconut green curry.
17:02We are low on that curry paste.
17:03So we're going to be making the curry paste from scratch.
17:04Oh, my gosh.
17:05Finally chop all the ingredients by hand.
17:06Then we're going to grind them up.
17:07And while you're at it, why don't you hand-make that coconut milk as well?
17:24Yeah?
17:25Ladies, well done.
17:26Okay, come back in one piece.
17:28Don't come back like Jaden's dish.
17:30Get out of it.
17:31Have fun.
17:32We did it, we did it.
17:34You look good.
17:41I was bored for this, you guys.
17:43I'm so excited.
17:44Yay!
17:45Let's do it!
17:46Yeah!
17:47Yeah!
17:48Yeah!
17:49Oh, my gosh.
17:52This place is amazing.
17:54This scenery is unreal.
17:57Yes!
17:58Oh, my God.
17:59Oh, my God.
18:00I'm going to yes.
18:01Can you do it for California?
18:02Ah!
18:03Oh, yeah!
18:04Let's go!
18:05I'm killing it on this thing.
18:20And Alex manages to smash into me.
18:24I think I should stick to cooking.
18:29I don't think she did it on purpose.
18:31I mean, she crazy, but she'd better not be that crazy.
18:34This punishment sucks.
18:40Let's just get this curry over with.
18:43I don't know if you've ever made curry paste from scratch.
18:48Not a fun task.
18:52A little harder.
18:53Yes, Chef?
18:54Hit me harder, Chef.
18:55I don't want to be able to hear Chef tonight, so go ahead and just blow my eardrums out.
19:00Cracking these coconuts sounds like a construction site, honestly.
19:04This looks amazing.
19:10And you got vegan food, too.
19:12I know!
19:13Thank the heavens.
19:14Oh, my God.
19:15This is absolutely incredible.
19:17The morale seems so good right now.
19:18I think we're, like, really unifying.
19:20We just keep the same energy that we have now.
19:23Listening to each other and trusting each other and supporting each other.
19:26I would like to put all the behind me, but I know this is a competition.
19:30It's our turn.
19:31It's our turn to get a service.
19:33Absolutely.
19:34I'll take the piece for now.
19:35I think I'm better at cooking than riding ATVs.
19:42Jaden.
19:43Yep.
19:44You need anything right now?
19:45I'm good right now, brother.
19:47With a high-octane reward and a painful punishment coming to an end,
19:50both teams are back at Hell's Kitchen prepping for dinner service.
19:54You're scorching the bottom.
19:57You see those little bits that are coming through?
19:59Yeah.
20:00We're mixing the bottom.
20:01No, no, no.
20:02Don't keep mixing.
20:03Don't mix it.
20:04Okay, sorry.
20:05I'm restarting.
20:06There was a little tiny bit that got scorched.
20:07I'm redoing it.
20:08Alexandra is making the polenta for the red team and the blue team.
20:11This girl doesn't know how to make polenta.
20:13For the boys.
20:14You okay?
20:15Yep.
20:16Polenta.
20:18Hey, double check that .
20:20No, that's up.
20:21Is that burnt on the bottom?
20:23Is that what the...
20:24I don't know what that is.
20:25I don't think this is gonna be good.
20:26Chef, what's all this stuff in the polenta?
20:28Oh.
20:29I mean, it's like all in my polenta.
20:33Well, why don't you talk to the red team?
20:34I don't know why you're talking to me.
20:35Talk to the other team.
20:36Hey, guys.
20:37What's all this stuff in my polenta that you just gave me?
20:38Hey, guys.
20:39What's all this stuff in my polenta that you just gave me?
20:40It seems like it got stuck to the bottom of the pan and was just stirred around in there.
20:42Did I mess it up again?
20:43It seems so.
20:44If I were you, Sydney, I'd make it myself.
20:45Yes, Chef.
20:46Polenta is on my station because I'm garnished, so I better cook this polenta, like, fast and
20:51right now.
20:52I am not getting cussed out because Alex couldn't cook polenta.
20:54I wasn't used to the dairy.
20:55The dairy I up.
20:56Yeah.
20:57On me.
20:58Sorry.
20:59Uh, Mourinho.
21:00Yes, Chef.
21:01Open Hell's Kitchen, please.
21:02Let's go.
21:03There's a buzz of excitement at Foxwoods Resort Casino as Hell's Kitchen opens for another
21:31dinner service.
21:33Cheers.
21:34Orders are already being placed.
21:36I'll do the hell of it.
21:37I'm gonna do the lobster risotto.
21:39Including an eight-top bachelor party.
21:41Good job.
21:42Look at this guy.
21:43You're losing his virginity.
21:44Okay.
21:45Where both kitchens will have to coordinate to serve their half of the table at the same
21:49time.
21:50Me and you, John.
21:51All day, buddy.
21:52Also at the Blue Kitchen's chef's table are NCAA legends Ozzy Fudd and Paige Beckers of
21:58the Yukon Huskies.
21:59I'm a big Yukon fan, so it's great to have you tonight.
22:02Nice to meet you guys.
22:04Nice to meet you guys.
22:05They're so nice.
22:06And in the red kitchen, their 11-time national championship winning head coach, Gino Auriemma.
22:10It doesn't matter how much you know if you can't explain it to somebody else.
22:14If half of you get it right and the other half get it wrong, you're gonna the whole thing
22:17up.
22:18Let's get in here.
22:19Come on.
22:20Come on.
22:21Come on.
22:22All right?
22:23Kick ass.
22:24One, two, three.
22:25Kick ass!
22:26Yes, Chef.
22:27Two risotto, two scallops.
22:28Heard.
22:29Yes, Chef.
22:30Watch those tails.
22:31Watch those tails.
22:32Yep, yep, yep.
22:33I got you, brother.
22:34I am assigned fish station with Henry.
22:35I'm very comfortable, very confident in cooking fish.
22:37Coming from Massachusetts, seafood is our best friend.
22:40Two risotto, two scallops, how long, please?
22:42Two risotto.
22:43Give me...
22:44Come on.
22:45Hey, some figure, okay?
22:46Don't give me a guess again.
22:47Yes.
22:48Straight to the point.
22:49Communicate, yes?
22:50Two scallops, two risotto, how long?
22:51Two scallops, two risotto.
22:52Three minutes?
22:53Everyone needs to own it.
22:54Yes, Chef.
22:55Let's reset, guys.
22:56Let's reset.
22:57We're going to get this together.
22:58Anthony's not really much of a help at the moment.
23:00Seems like he doesn't know what the is going on.
23:02Anthony, give me one minute out, please.
23:05Walking risotto.
23:06Anthony, give me a one minute out, please.
23:09Where's the scallops?
23:10Scallops.
23:11Scallop.
23:12Scallop.
23:13Scallop.
23:14We need scallop.
23:15Come on.
23:16Anthony and his communication, there was no callback.
23:17There was no getting ready to walk.
23:18me.
23:19We just started.
23:20Where are the scallops?
23:2260 seconds out, Chef.
23:23Right, stop.
23:24Hey, time out.
23:25Come here.
23:26that.
23:27We're firing two risotto, two scallops.
23:29I've got half the table missing.
23:31Take it back.
23:32We'll start the whole thing again.
23:33Let's go.
23:34Yes, Chef.
23:35Two risotto, two scallops.
23:36How long on the risottos, guys?
23:37Risottos?
23:38I'm going to need six minutes.
23:39It's super important that the blue team boost this morale
23:42and get talking to each other.
23:44Anthony, Jaden, come together.
23:46Yes, Chef.
23:47Let me know when you're walking risotto, guys.
23:48I'm running.
23:49I'm walking.
23:50Coming down, guys.
23:51I'll ask you, Chef.
23:52Jaden.
23:53Yes, Chef.
23:54Come on, young man.
23:55Yes, Chef.
23:56There's no talking going on.
23:57We've got to communicate.
23:58Yes, Chef.
23:59We've got to get in the zone.
24:00Let's go.
24:01Yes, Chef.
24:02As the blue team finally hits their stride,
24:03the red team is intent on finding success on their first table.
24:07Ball covers, table 26.
24:08Two flatbread, two scallops.
24:09Give me your time.
24:10Four minutes, Chef.
24:11Yes, Chef.
24:12Yes, Chef.
24:13I'm on apps tonight, and I feel so focused on my station to make sure everything's perfect.
24:19Or it may be sayonara for me.
24:21All right.
24:22Scallops walking.
24:23Alexander, we've got to go, please.
24:24Let's go.
24:25Yes, Chef.
24:26Where are the flatbreads?
24:27We've got to go a little bit.
24:28Yes, Chef.
24:33That's burnt.
24:34Ladies.
24:35Yes, Chef.
24:36Come here.
24:37Yes, Chef.
24:38I like color, but that is what?
24:39Oh, too bad.
24:40Too bad.
24:41I'll refire, Chef.
24:42Right now.
24:43I've got a burnt flatbread, allegedly sat on the Chef table, and I can't get anything
24:46out.
24:47It's crazy, right?
24:48I'm so sorry, Chef.
24:49If you send them up another burnt flatbread, I mean, it's that snowball that literally
24:54just starts so small, so tiny, and then it turns into an avalanche.
24:59How long flatbread?
25:0020 seconds.
25:01All right.
25:02It's not burnt.
25:03Oh, no.
25:04My teammates are starting to keep tabs on everything I'm up, and I can't do this again.
25:10Flatbread.
25:15Service, please.
25:16Let's go.
25:17I'm bouncing back.
25:18With the red team successfully getting their first appetizers out to hungry diners.
25:22Oh, my God.
25:23Melting your mouth.
25:24Appetizers, come here, please.
25:26Chef Ramsay calls both kitchens together for their next big task.
25:30The eight top.
25:31So we've got two carboa, two scallops, two carboa, two risotto.
25:33Time is how long?
25:34Eight minutes.
25:35Yes or no?
25:36Let's go, then.
25:37So I'm, like, definitely scared at this moment.
25:40It's absolutely crucial for Alex to, you know, actually be on point.
25:44I'm four minutes out, Chef.
25:45You're four minutes?
25:46Yep.
25:47But if you're four out, I wouldn't have added the lobster yet.
25:50Oh, OK.
25:51Well, I'll take it out.
25:52Have you made this before?
25:53I can't take it out.
25:54I mean, it's already in there.
25:55Turn.
25:56This eight top in the dining room is extremely important for us to, you know, actually have
26:00that communication, not only with the red team, but with the blue team as well.
26:03Ready to play it on apps, gentlemen?
26:05Wait.
26:06Can I walk?
26:08Yes.
26:09Let's go.
26:10Coming down, guys.
26:11Pasta Chef.
26:12Scallop Chef.
26:13Send them, please, James.
26:14Wow.
26:15Who would have called?
26:16Who would have called?
26:17I can walk.
26:18Can you?
26:19Yeah.
26:20Come on, apps.
26:21It's good.
26:22It's good.
26:23My god.
26:24Oh, just.
26:25Come on.
26:36It's 40 minutes into dinner service.
26:38Send them, please, James.
26:39And the blue kitchen has just successfully served their half of the eight top bachelor
26:45of these appetizers, while the red kitchen is trying to get their half of the table served
26:52as well.
26:56Oh, boy.
26:57Right.
26:58Get a spoon.
26:59Back to basic.
27:00Taste that.
27:01Too much garlic and the risotto.
27:02Start it again.
27:03Too much garlic.
27:04Curve.
27:05Burnt two flatbreads and is up risotto.
27:08She swears she can cook, but then it's service time.
27:11It's just like thing after thing after thing.
27:13I'm walking that reef higher.
27:15Let's walk.
27:16Walk.
27:17Up, Ian.
27:19Finally.
27:20Service, please.
27:21With the red team now delivering their half of the appetizers to the eight top.
27:26Let's go, red team.
27:27Come on.
27:28Chef Ramsay is ready to move on to entrees.
27:31Four kilos, number 24.
27:32Entree, two halibut, two lamb.
27:34Yes, chef.
27:35And in the blue kitchen.
27:36Chef double VIP.
27:37One salmon, one halibut, two strip.
27:38Heard it, chef.
27:39He's looking at one chef to step up.
27:42Bradley, come here.
27:43Yes, chef.
27:44And show that he has real potential.
27:45What can I do for you, chef?
27:46I need them to connect.
27:47Yes, chef.
27:48And communicate quickly.
27:49Yes, chef.
27:50Heard.
27:51Bring it together.
27:52We're not getting kicked out of this kitchen tonight.
27:53Yes, chef.
27:54Let's go.
27:55I know chef Ramsay, after last night's pep talk, is looking for me to be vocal.
28:00How long on those halibut and lamb?
28:02I mean on those, well, uh, no, sorry.
28:05Garnish is not a hard station.
28:07Two minutes to the window on two strands.
28:09I need garnish in the window in a minute.
28:11Garnish just has a lot to do with organization and timing.
28:14Ready to walk.
28:15Heard that.
28:16Walking salmon, walking halibut.
28:17Behind you, chef.
28:18Walking strips.
28:19Hey, fish.
28:20Fish.
28:21You walked past him.
28:22I've got no garnish.
28:23What the is he doing?
28:24Yes, chef.
28:25Do I?
28:26Do I not?
28:27I need salmon garnish with salmon garnish.
28:28OK, all of you.
28:29Come over here again.
28:30I'll explain again.
28:31Baby steps.
28:32Here we go.
28:33The salmon's here.
28:34It's cooked beautifully and perfectly.
28:35Where's the lentils?
28:36Right, coming right now, chef.
28:37Let's go.
28:38Yes, chef.
28:39Come on, come on.
28:40Bradley's in the weeds right now, putting up food.
28:41He's not talking to people, and he just lost.
28:43Look at me.
28:44Get out of your lazy mind and think about what the you're doing.
28:46Heard, chef.
28:47If anyone ever knows what's going through Bradley's head,
28:49I would love them to let me in on the secret,
28:51because I have no idea what that guy's thinking about ever.
28:54Well, answer, come on.
28:55You've got to get in front with it.
28:57I'm depending on you, but you're not even in the game.
28:59Yes, chef.
29:00Chef table, please.
29:01The blue team successfully makes a full-court press to get Ozzy and Paige their entrees.
29:07This is a good-looking steak.
29:08And I'm real hard.
29:09While in the red kitchen, Chef Ramsay is looking for...
29:12Two halibut, two lamb, yes?
29:13Walking.
29:14Walking.
29:15Behind.
29:16Hot, hot, hot, hot, hot.
29:20Oh, man.
29:21Hey, ladies.
29:22Yes, chef.
29:23Yeah, come here.
29:24But just touch that.
29:25I'm not sending it, but just touch it.
29:26It's over cooked, chef.
29:27Do they deserve better?
29:28Yes, chef.
29:29Take it.
29:30Come on.
29:31OK, we have two more.
29:32How long you need, Hallie?
29:33Four and a half.
29:34Four and a half.
29:35Who cooked the last halibut?
29:36We both did, chef.
29:37It was a team effort.
29:38That's the problem right there.
29:39So far with you, FYI, one of you cooked halibut.
29:42Yes, chef.
29:43I am not going to ever do that again.
29:4620 seconds.
29:47I should have triple-checked it.
29:49Walking lamb, chef.
29:50Hot, hot, hot.
29:54Nice to cook the halibut.
29:55Lamb's cooked beautifully.
29:56Thank you, chef.
29:57Let's go.
29:58Thanks to Jada from Florida, the red team's fish station
30:01is now back on track.
30:03That is amazing.
30:04And chef Ramsay is anxious to get the next entrees
30:07out of the blue kitchen.
30:09Two lamb, two Wellingtons.
30:10Give me your time.
30:11Yes, chef.
30:12Walking in eight minutes for.
30:14Eight.
30:15Now.
30:16We're in the middle of service.
30:17I'm a little nervous.
30:18I have never cooked whole racks of lamb.
30:21I've never been able to understand their timing.
30:24You focus on this.
30:25I got this.
30:26I got lamb garnish, okay?
30:27Beautiful.
30:28Good job.
30:29I'm working right next to Bradley, and my time and my energy
30:33is focusing on getting Bradley out of .
30:36All right.
30:37Garnish walking.
30:38Behind, behind.
30:39Lamb is walking.
30:40I'm behind you.
30:41Two Welly walking up.
30:43Nicely cooked the lamb.
30:45If that was eight minute pickup, it would be overcooked.
30:47Get your together, young man.
30:48Yes, chef.
30:49Jimmy, you can cook, but you can't communicate.
30:51Oh, .
30:52Careful, careful, careful.
30:54Careful.
30:55Yes, chef.
30:56All of you.
30:57Yes, chef.
30:58Yes, chef.
30:59With the blue kitchen on fire with their entrees.
31:02Focus, guys.
31:03Focus.
31:04In the red kitchen.
31:05Get it hotter and maybe less oil.
31:07No, he said more oil.
31:09Two chefs appear to be stoking a fire of their own.
31:13I'm not going to change a pan.
31:14I think I'm just going to put more oil and let them sear harder.
31:16With two really strong personalities like myself and her,
31:20I'm a little worried because I definitely don't want orders
31:23barked at me all night.
31:25Putting a lot of sauce, girl.
31:26What's up?
31:27Putting a lot of sauce.
31:28I know.
31:29I know.
31:30Ellie is a very strong line cook.
31:34However, I think it would be hard to, you know,
31:36kind of put our two power dynamics together.
31:38Right behind, right behind.
31:39First things first, chef.
31:40I have two lamb, two shrimp.
31:44Come on, baby.
31:46Come on.
31:47Nice to cook this strip.
31:50That's perfect.
31:51Nice job, ladies.
31:53Meat station's killing it tonight, even though they don't like each other.
31:57You just bite it and it just melts in your mouth.
31:59Yeah.
32:00With coach Gino Auriemma declaring his New York strip a slam dunk.
32:04Steak and french fry, you know?
32:05It's a good combination.
32:07In the blue kitchen.
32:09Six top blue team.
32:10It's time to fire.
32:11Two salmon, two lamb, two Wellington.
32:13How long?
32:14Six minutes.
32:15I need garnish in the window in four.
32:17Heard.
32:18All that's running through my mind is I have to bounce back.
32:21The two lamb, the two Wellington, and the two halibut.
32:24Two lamb, two Wellington, two salmon.
32:25Two lamb, two Wellington, two salmon.
32:26Two lamb, two Wellington, two salmon.
32:27Yeah.
32:28All of my time is being zapped by Bradley.
32:30He's already flustered.
32:32Behind, behind.
32:33Behind with garnish, chef.
32:34Garnish is already in the window.
32:36Yes.
32:37Garnish is up for everything.
32:38Good job, chef.
32:39Thank you, buddy.
32:41Guys, we got a solid minute and a half out on that six top.
32:45All of you stop.
32:46Stop.
32:47Time out.
32:48Taste all three of them.
32:50I've got salty mash, salty polenta, and bland as lentils.
32:54Last chance.
32:55Get the garnish done beautifully.
32:57Oh, off.
32:58Heard, chef.
32:59Fix this quickly.
33:00Those are salty, so add some unseasoned ones to it.
33:02Yes.
33:03It's one chef, two chef, three chef, blue chef.
33:06It's how many chefs does it take to cook this dish?
33:10All right, let's pause for a second.
33:12How long until garnish is in the window?
33:14For what?
33:17Tell him!
33:18Two lamb, two Wellington.
33:19Two lamb, two Wellington.
33:20I've got salty mash, salty polenta, and bland as lentils.
33:25Last chance.
33:26Get the garnish done beautifully.
33:27Oh, off.
33:28Heard, chef.
33:29Fix this quickly.
33:30Those are salty, so add some unseasoned ones to it.
33:31Yes.
33:32All right, let's pause for a second.
33:33How long until garnish is in the window?
33:35For what?
33:36Tell him!
33:37Two lamb, two Wellington.
33:38Two salmon.
33:39It's obvious at this point that Bradley does not have control on his station.
33:42I'm having a mental prayer.
33:43Lord, help me.
33:44Help me not to react.
33:45The lentils are raw, and they're not on the heat.
33:48Don't take off what I put on there, please.
33:50I'm having a mental prayer.
33:51Lord, help me.
33:52Help me not to react.
33:53The lentils are raw, and they're not on the heat.
33:54Don't take off what I put on there, please.
33:55I'm getting attacked right now, dude.
33:56I just, I'm not getting attacked.
33:57Hey, we're all getting attacked.
33:58I love the garnish.
33:5930 seconds, chef.
34:0030 seconds.
34:01Let's go.
34:02Salt or no?
34:03No, you're good.
34:04Heard.
34:05Thank you, Bradley.
34:06There you go.
34:07With a six top of entrees finally going out,
34:08the one is the best.
34:10The two are the best.
34:11The one is the best.
34:12The two are the best.
34:13The two are the best.
34:14The two are the best.
34:15The two are the best.
34:16The two are the best.
34:17The two are the best.
34:18The two are the best.
34:19The two are the best.
34:20With a six top of entrees finally going out
34:23to their thankful diners.
34:24It's gorgeous.
34:25It's like artwork.
34:26Both kitchens are now in full gear.
34:29Ready on welly.
34:30Right behind, right behind.
34:31Come on, guys.
34:32Let's finish strong.
34:33Look at this.
34:34Let's go red.
34:35Finishing their tickets and getting a warm reception
34:38from a very grateful dining room.
34:44Hey, hey, hey, come here.
34:46All of you, come here.
34:47All of you.
34:48It's been the worst service since we've opened.
34:49You'll celebrate.
34:50You want to sit and table and get a beer.
34:52Give me your jacket.
34:53Wait.
34:54So I'd rather you don't act like the big cheer
34:55and, hey, hey.
34:56Got it.
34:57And I'm crossing your arms.
34:58Got it.
34:59Because right now it's not funny.
35:00It's a embarrassment.
35:02Lentils.
35:03Coordination.
35:04No communication.
35:05And I'm standing here with seven.
35:07Seven.
35:08Seven supposedly good chefs.
35:10High five.
35:11Yeah, chef.
35:12I'm going to cut straight to the quick.
35:21The winning team tonight.
35:24I feel so scared right now that we lost service.
35:27I don't want to go home.
35:29And they deserve the win.
35:31Hands down is the red team.
35:34Oh, my God.
35:36Wasn't perfect, but we came together.
35:40Meat was exceptional.
35:41Thank you, chef.
35:42Thank you, chef.
35:43Alexandra's just dramatic.
35:45Give yourselves a round of applause.
35:48Alexandra should be grateful that red team won tonight,
35:51because I'm pretty sure she would have been on the chopping
35:53block again.
35:54Blue team, come back to me with two nominees.
35:58Two individuals.
35:59Who can you do without?
36:00And me, you better communicate with each other.
36:02You've got a lot to talk about.
36:04Is that clear?
36:05Yes, chef.
36:06off, all of you.
36:07We took a giant step backwards.
36:10I have reached a boiling point,
36:12and people need to understand that it's not hard
36:17if you just listen.
36:18I think what hurt us right out the gate
36:20was those apps getting behind.
36:23And now you up.
36:24Everybody up.
36:25You know, Anthony, at the end of the day, brother,
36:27you were the captain or the lead on that.
36:29You should be talking to Jayden.
36:31Apps, you know, screwed us up, but we bounced back.
36:34Everyone up.
36:35I mean, it's easy to blame the app guy.
36:37It's the first ticket, but every single piece of food
36:39that I put out tonight was perfect.
36:41Obviously, Brad, I know you had a rough night over there.
36:44The biggest aspect is the garnish.
36:47Or at least being made to seem like it by how much I got yelled at.
36:50You cannot let Chef Ramsay get under your skin.
36:53I'm sorry, dude.
36:54I'm not trying to throw you under the bus,
36:55but those lentils were raw because you saw them on the flat top,
36:59and you moved them off.
37:00The only time I touched lentils was after all of those garnishes
37:04got brought back after the six-top.
37:06that. That's idiocracy. That's stupid.
37:09I had my lentils going, and they were moved.
37:12It's very apparent that everyone thinks I'm the weakest link on the team.
37:16That's why they were .
37:18But I'm going to fight, and I'm going to let my team know
37:21that this is where I'm supposed to be.
37:24I will also say this.
37:26Jayden, you're the other for dropping your plate today.
37:28We're factoring in the challenge as well?
37:30Yeah, the challenge too.
37:31100%.
37:32I don't need the challenge to be factored in.
37:34We're going off of service.
37:35I agree. I think that's petty.
37:36The challenge is part of the whole thing.
37:41I'm confused.
37:57Blue Team, have you reached the consensus?
38:00We have, Chef.
38:01Good. Thank God for that.
38:03John, Blue Team's first nominee and why?
38:06First nominee is Bradley Chef.
38:08Struggled on garnish tonight.
38:10Entrees were waiting on their garnishes.
38:12Blue Team's second nominee and why?
38:15Um...
38:16Blue Team's second nominee and why?
38:31Um...
38:33Anthony Chef.
38:39On appetizers, he was the lead for that station.
38:43He's got to own that piece of the puzzle.
38:46Anybody else considered?
38:47Yes, Chef.
38:48Who?
38:50Um...
38:51Jayden.
38:52Jayden.
38:53Why?
38:54The failure of the communication out of the fish station.
38:58Bradley, Anthony, step forward.
39:01Jayden, step up as well.
39:04Anthony, you and Jayden are standing a meter apart,
39:10and then the risotto comes up and the scallops are missing.
39:13What happened there?
39:14Chef, I'm not entirely sure what happened with the scallops.
39:16Chef, bottom line, um, is that there was a lack of communication from apps.
39:20I'm only cooking one table at a time. You understand that?
39:23Yes, Chef.
39:25Bradley, where's your head right now?
39:28Chef, I was giving callbacks and that completely confused me.
39:32I did not get...
39:33But stop there two seconds.
39:35What else could be in his brain?
39:36We're in the middle of service.
39:38Why was it so crowded?
39:40Nothing went out.
39:43Now.
39:44Anthony, why should you stay in Hell's Kitchen?
39:46Chef, I feel that I've been a top competitor, you know, in this competition as a whole.
39:50I up that ticket tonight.
39:51I made enough to admit that.
39:52But I bounced back within, you know, two minutes.
39:55I want to continue to keep cooking good food for you, Chef.
39:57But did you deserve to celebrate? Can I ask you that?
39:59No, Chef, and that's disrespectful and I apologize.
40:01Get back your line.
40:06Thank you, Chef.
40:07Jayden, why did you stay in Hell's Kitchen?
40:10Chef, I also think that I've been a top competitor.
40:12I've been working really hard every day to be the best I can, and I'm not done here.
40:18Bradley, 30 seconds.
40:20I think that you believe in me.
40:21You would not have pulled me aside yesterday and told me that you wanted to see me step up as a leader
40:25if you didn't want to see me be pushed further.
40:28And I want to show you that I can do that for you, Chef.
40:33My decision is...
40:40Bradley.
40:41Jayden, off back in line.
40:43Bradley, listen up.
40:44Yes, Chef.
40:45And listen carefully.
40:46Yes, I did talk to you last night because I was hoping you were going to bounce back.
40:51Yes, Chef.
40:52But that's two bad services in a row.
40:53Yes, Chef.
40:54Unacceptable.
40:55And it's clear that the light is not going to turn on any time soon.
40:58Heard, Chef.
40:59Give me a jacket.
41:00Thank you, Chef.
41:01Good night.
41:02I appreciate everything.
41:03Head up.
41:04Love you.
41:05Bye, Bradley.
41:06Love you, buddy.
41:07Bye, Bradley.
41:08I don't believe I was the weakest link on the blue team.
41:11I've been extremely strong in these challenges, and I've shown Chef Ramsay that I have the cooking
41:17aspect down.
41:18It just wasn't up to speed with his brigade service.
41:22Blue team, listen up.
41:24You've shown brilliantly, individually, you've got to come together as a team.
41:30Because the competition is wide open.
41:33Is that clear?
41:34Yes, Chef.
41:35Yes, Chef.
41:36Get the out of here.
41:37Yes, Chef.
41:38It's been a bad day for the blue team.
41:40I think we have no choice but to bounce back.
41:42I'm going to take charge.
41:43I'm going to step up as a leader and make sure that we can step our game up.
41:47Oh, it's game on now.
41:50Yeah, we're a team, but I mean, it's getting to the point where if I want to go any further,
41:54I've got to start thinking individually.
41:56I just feel so much gratitude right now.
42:00I thought it was like my worst service.
42:02I can't have another service like I had tonight.
42:05But I learned a lot.
42:07After another poor performance from the Chef from the Bayou,
42:11the only thing left to say to Bradley is, goodbye, you.
42:15Next time on Hell's Kitchen, Battle of the States.
42:22The presentation and the execution just weren't there.
42:25Will the comments of a tough judge.
42:27It's going to be a one.
42:28He is ruthless.
42:30Throw the chefs off their game.
42:32I'll get the scallops.
42:33Go.
42:34Like what the .
42:35Will anyone be able to bounce back at dinner.
42:38Come on.
42:39Give me a knife.
42:40Give me a knife.
42:41Come on, come on.
42:42You know better than that.
42:43Or will things go from bad to worse for everyone?
42:46Now they're raw.
42:47Get your together.
42:48Come on, guys.
42:49Yes, Chef.
42:50All the heat's coming for you.
42:51Come on.
42:52Come on, Lisa.
42:53How long?
42:54Hit my hand, Chef.
42:5530 seconds.
42:56I'm not focused.
42:57I'm losing my mind.
42:58We are disconnected.
42:59Show some passion.
43:00It's a mind-boggling episode.
43:01Absolute.
43:02Next time on Hell's Kitchen.
43:03Do not have a panic attack.
43:12Bye.
43:13Come on, Lisa.
43:14See you.
43:15See you.
43:16I'm sorry.
43:17I'm sorry.
43:19Hi.
43:20.
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