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Hells Kitchen Season 24 Episode 6.

Category

😹
Fun
Transcript
00:00Previously on Hell's Kitchen Battle of the States.
00:04Alex, this is a problem right here.
00:05Cracks in the red team deepened.
00:07You won't let me speak my piece.
00:09I don't care about your piece.
00:11Psycho.
00:12When the chefs went head to head.
00:13The brothers got something, got something.
00:16In a state fusion challenge.
00:1830 seconds.
00:19Jaden, come on, Jaden.
00:20Come on, guys.
00:21Jaden's mad dash ended in disaster.
00:24I'm stuck.
00:25Oh, man.
00:27High praise went to Ellie from Nevada.
00:29Your dish is exceptional.
00:30Yeah.
00:31Woo!
00:32This is the feeling I've been chasing this entire competition.
00:36And Lisa from California.
00:38The cook on the quail is exceptional.
00:39Thank you, Chef.
00:40Red team.
00:40As they led their team to victory at dinner service.
00:44Right behind, right behind.
00:45Labs cooked beautifully.
00:46The red team was firing on all cylinders.
00:49Perfect, Chef.
00:50They're perfect.
00:50With the exception of.
00:52Alexander, I like color, but that is what?
00:53Thank you, Chef.
00:56Alexander, too much garlic in the risotto.
00:57Start again.
00:58Just like thing after thing after thing.
01:00While in the blue kitchen.
01:01Anthony, give me one minute out.
01:02Iowa rep Anthony's lack of communication
01:05created a number of issues.
01:07Two risotto.
01:08Give me.
01:09Come on, hey, some figure.
01:10Someone needs to own it.
01:11Yes, Chef.
01:12There was no call back.
01:13There was no getting ready to walk.
01:14Where are the scallops?
01:16And Bradley from Louisiana was completely lost on garnish.
01:20I've got no garnish.
01:21What the is he doing?
01:22Bradley's in the weeds right now.
01:23He just lost.
01:24Despite the problems, both teams finished service.
01:27And Chef Ramsay named the winning team.
01:30Hands down.
01:31The red team.
01:32Ooh.
01:33The men nominated.
01:34Bradley.
01:35And?
01:35Anthony.
01:36Jay, step up as well.
01:38In the end, Chef Ramsay said goodbye to?
01:41Bradley.
01:42Ending his dream of becoming head chef at Hell's Kitchen
01:45Foxwoods Resort Casino in Mashantucket, Connecticut.
01:51And now, the continuation of Hell's Kitchen.
01:55Get the out of here.
01:57Yes, Chef.
01:59It never feels good to lose a teammate.
02:00But overall, our morale is not broken.
02:04I don't think I deserve to be up there.
02:05But it is what it is.
02:07It's been a bad day for the blue team.
02:08I think we have no choice but to bounce back.
02:10I love you, bro.
02:11I love you, too.
02:12Nothing personal.
02:12At the end of the day, I could give a who goes home,
02:15as long as it's not me.
02:27Do you think we're going to do the dance party?
02:30Yeah, Hell's Kitchen dance-off.
02:31My boyfriend is like, you better not
02:33do that dance that you do.
02:34And I'm like, yes.
02:35And that's the one with your ass in the air?
02:36Yes.
02:37It's the handstand.
02:38Go out.
02:42That's not bad.
02:43That's good.
02:43That's solid.
02:44That's good, right?
02:45I thought so.
02:45I like it.
02:47It was a good vibe in the building this morning.
02:48You know, there's a little thump and step.
02:51You know, everybody's there.
02:52It's about the only moves I got.
02:54Dad moves.
02:59I'll cut a rug every once in a while, you know?
03:01Uh, uh, uh, uh, uh, uh, uh.
03:03A lot of shoulder movements.
03:06Uh-oh.
03:07Night at the Roxbury.
03:09Anthony is that class clown, and I love it.
03:13I love Anthony's energy.
03:15He's hilarious.
03:16Mm.
03:17Bring it.
03:17Bring it.
03:18Bring it.
03:19That's awesome.
03:22Yo, yo.
03:23Let's rock and roll.
03:26Rise and shine.
03:27Morning, Chef.
03:28Morning, Chef.
03:29Good morning, gentlemen.
03:30Good morning, ladies.
03:31Allow me to introduce you to an amazing, talented individual.
03:36Give a warm welcome for Caleb Z.
03:39Caleb.
03:41Oh, my God.
03:43Stop it.
03:45Look at this little baby.
03:47Good to see you, bud.
03:48You good?
03:49So cute.
03:50Oh, my God.
03:50You're adorable.
03:51The little suit is dope.
03:52Caleb is going to play something incredibly simple.
03:55Listen carefully.
03:56I have the biggest smile on my face.
04:08Growing up as a preacher's kid in South Georgia, you know, I was a musician, so it kind of brought
04:14me back.
04:16Oh, my God.
04:18Wow.
04:19The Connecticut Symphony Orchestra.
04:29That was beautiful.
04:30Thank you so much.
04:31What you just witnessed is the elevation of a popular timeless classic.
04:37This concept of elevation is happening in the color industry every day.
04:42Today, I want you to use your creativity to elevate fried chicken.
04:47Ooh.
04:49Fried chicken is just this magical dish.
04:52It's crispy.
04:53In the deep south, we like it a little spicy.
04:56You know, fried chicken is love.
04:58Your 45 minutes starts now.
05:03That's right.
05:04Apron's on.
05:05Oh, my God.
05:06We got to go.
05:07All right.
05:08Let's see what we got.
05:09Chickie, chickie, chickie.
05:10Hello, chickie thigh.
05:11We got this in the bag, baby.
05:12So this is going to be classic preparation, old southern style.
05:14Okay.
05:15I'm going to do a bourbon honey glaze.
05:16Fried chicken, baby.
05:17Good old southern staple.
05:19Texas is a southern state.
05:21And I'm ready to knock this out the heart.
05:23Can I use some honey?
05:24Yeah, yeah, grab some honey, my guy.
05:27Have all of y'all made fried chicken before?
05:29Yes, chef.
05:30Yes, chef.
05:31I'm going to do a buttermilk traditional fried chicken dredge.
05:35And then I'm going to do a nice sweet potato puree the way that my mom used to make it.
05:39Okay.
05:40Chris, what's up?
05:41Chef, I'm going to go Asian.
05:42I'm going to try to do a Korean fried chicken.
05:44Have you ever made Korean fried chicken before?
05:46No.
05:47I'm making all a bunch of different Asian sizes.
05:49I'm going to try to put together a fake kimchi.
05:51Fake kimchi.
05:52You got it?
05:53Yeah.
05:54All right, Cara Marie, what are you working on?
05:56I am doing a Korean-inspired chicken and waffles that's made with sake and miso.
06:01I always think that Cara Marie, like, there's always too much going on on the plate.
06:05Okay.
06:06And I'm going to make a little go-ju-chang quick pickled cucumber.
06:08And, you know, it always bites her in the ass in the end.
06:14I am a Georgia boy.
06:17I eat fried chicken or a fried chicken biscuit at least three times a week.
06:22So you're deboning the whole bird?
06:24Yeah, so I'm going to get this into a roulette.
06:27This is a high-risk, high-reward move.
06:30I want to debone an entire chicken, roll that up, and then deep fry that log.
06:36I've never done this in a fryer.
06:39I don't know if it could be done in a fryer.
06:41I am just going for gold.
06:4317 minutes remaining.
06:45Her chef.
06:46What are you working on, Lisa?
06:47Like a coffee-rubbed lollipop.
06:49So you're going to coffee rub it first, then dredge it?
06:51Is that your plan?
06:52Yeah.
06:53Okay.
06:54My mom's Cuban, and she's always had coffee around.
06:56And I want to do something different.
06:58And that's what's going to show that I can elevate a dish by not doing what everybody else is doing.
07:03Five minutes, ladies.
07:04Five minutes.
07:05Five minutes?
07:06Holy .
07:07Girl.
07:08That offer more than I can chew that I'm going for it.
07:11Go for it, baby.
07:12Come on.
07:13I think anyone that chooses to make a roulade in 45 minutes is a psychopath.
07:18But also, I think it's so badass.
07:20And if he pulls it off, it's going to be great.
07:2590 seconds, red team, blue team.
07:26Start getting it on the plate.
07:28Let's go, ladies.
07:2910, 9, 8, 7, 6, 5, 4, 3, 2, 1.
07:39And well done.
07:42Right, blue team, red team, I've brought in a very special guest judge.
07:47This amazing individual really does know his chicken.
07:50All of you, please welcome the CEO of Church's Texas Chicken, Joe Goof.
07:56Joe Goof.
07:57Joe, welcome.
07:58So good to see you.
07:59Thanks for having me.
08:00To have a fried chicken connoisseur come and try the fried chicken.
08:05The pressure is definitely on.
08:06I'm so excited to be here today.
08:07Yes.
08:08Today, Joe is going to taste and judge each team's dishes and then mark them on a scale
08:12of one to five.
08:13Let's start with blue team.
08:14First up, from Georgia.
08:15John, let's go, big boy.
08:16Let's go, baby.
08:17Lord, don't let me let my Georgia folks down.
08:20I don't want to be shunned when I go home that I messed up the fried chicken challenge.
08:24So I have a fried chicken challenge.
08:25So I have a fried chicken challenge.
08:27With fresh farm vegetables under the bottom.
08:29Visually, Joe, what do you think?
08:30Visually, it's okay.
08:31I wouldn't say there's a ton of creativity in the presentation.
08:34Why roulade?
08:35I wanted to push myself, Chef.
08:36Do something I've never done before.
08:37Chicken's a little dry.
08:38Okay.
08:39Gonna have to give this a two.
08:40That's right.
08:41All right.
08:42Thank you, I appreciate it.
08:43Thank you, Chef.
08:44Thank you, Chef.
08:45Thank you, Chef.
08:46It crushes my spirit because I think the people of Georgia would have to do it.
08:49All right.
08:50All right.
08:51Thank you, Chef.
08:52Thank you, Chef.
08:53Thank you, Chef.
08:54Thank you, Chef.
08:55I love to hear it because I think the people of Georgia would absolutely smash this chicken.
08:59And it's just like, man, this guy is brutal.
09:03Up next, from Nevada, Ellie, let's go.
09:06Come on, Ellie.
09:07Go.
09:08I love my chicken.
09:09I think that is perfectly crispy.
09:11I know it has great flavor.
09:13I did a caper and dill pickle brine fried chicken and some fried prosciutto.
09:18The chicken doesn't really pop like I would have liked.
09:21Damn.
09:22And the visual just isn't really there.
09:24So I'm gonna give that a two.
09:25Two.
09:27Ellie.
09:28Thank you so much.
09:29Wow.
09:30Up next, from Iowa, Anthony, let's go.
09:32I've actually opened a fried chicken restaurant in upstate New York.
09:36But Joe is a tough critic, man.
09:38I'm a little nervous to put my dish in front of him.
09:40So for you today, I have a southern fried chicken thigh, boneless, skinless.
09:43I did a creamed corn with a little bit of anahe and bird's eye chili.
09:47The chicken is well done.
09:49The breading, it looks more interesting than the flavor.
09:55I'm gonna give this a three.
09:57Three.
09:58Well done.
09:59Excellent. Thank you.
10:01Joe, you're tough.
10:02I mean, you know your chicken.
10:04Let's get that absolutely clear.
10:05After a daunting start, Alexandra from Oregon tries to break through with her chicken and
10:11morels.
10:12The mushrooms were cold.
10:13The chicken was okay.
10:14I'm gonna give that a two.
10:18Next, Antonio from New Hampshire attempts to impress with an Asian-infused dish.
10:23Breaded with panko.
10:24On the bottom is sweet Japanese yam puree.
10:27Not as differentiated as I thought it would be.
10:29I'll give that a three.
10:32Hoping to score big for the women, Delaware's Anaya has prepared a...
10:37Bryan chicken with a sweet potato puree.
10:39I grew up eating fried chicken, so if I don't know how to make no damn fried chicken, we
10:43got bigger chicken to fry.
10:44You got some zip on there.
10:45It's spicy, Chef.
10:46Mmm.
10:47Uh, that's a four.
10:48Thank you, Chef.
10:49Wow.
10:50That's how I'm feeling.
10:53Four on the dish from the churches, man.
10:56Jaden from Massachusetts is also hoping for success with his buttermilk and pickle brined
11:02chicken with...
11:03A little bit of chipotle.
11:04I give that a three.
11:05What do you want, dude?
11:07Next, Jada is hoping to make Florida proud with her...
11:11Play on a chicken katsu.
11:13Underneath is gonna be a red-eye gravy with some maitake mushrooms, so nice and light.
11:17The chicken is very well done, very tasty.
11:22The sauce is a little overpowering.
11:24For that, it's a three.
11:26Good.
11:27With the score tied and only four dishes left to taste, Henry from Texas presents his...
11:33Double breaded chicken thigh, buttermilk brine with a little pickle juice in there,
11:37and then that's finished on top with a beautiful tomato bacon jam.
11:41I love the red.
11:42It really pops.
11:44Henry, I'm gonna give that a four.
11:45A four.
11:46Good job.
11:48From Rhode Island, Cara Marie.
11:50Hello, Cara.
11:51I'm confident this chicken is beautifully cooked.
11:54Today is my challenge day where I get big fat points for my team so they know I'm not a loser.
11:59I have a take on a Korean chicken and waffle.
12:02It's a lot.
12:03I probably would have featured your waffle a little bit more.
12:06Like, it's kind of hard to see, and then if I look underneath, I don't know that it held together.
12:10The presentation and the execution just weren't there.
12:13I'm gonna have to give this a one.
12:17Okay.
12:18Thank you, Cara Marie.
12:19Thanks.
12:21Hello, Cara coming in hot with a one and making me feel like, quite frankly, a big bag of .
12:26From New Jersey.
12:27Let's go, Chris.
12:28With the blue team leading and only one round to go, Chris can clinch the victory for his team with a score of three or better.
12:38I did a play on Korean flavors.
12:40I have some purple sweet potato fries, quick kimchi, and some quick pickled radishes.
12:44No lack of effort.
12:45That's for sure.
12:46We got a lot going on here.
12:47I'm not sure we got this all the way cooked.
12:51I'm not sure we got this all the way cooked.
13:06Steaks we want bleeding, chickens we do not.
13:08Damn.
13:09Did it hit 165, Chef?
13:10No, I appreciate that, but look.
13:11Two pink.
13:12It's gonna be a one.
13:13Sorry, Chris.
13:14With only one dish left to taste.
13:16From California.
13:17Lisa, let's go.
13:18Let's go, Lisa.
13:19The red team needs Lisa to score a four to tie or five to win.
13:24I'm sweating bullets, thinking that it probably tastes too bitter because I did the coffee, espresso rub.
13:34I have no breading like everybody else.
13:36Lisa, please describe your dish.
13:37I flash fried the drumstick in cornstarch, and then I finished it with a coffee rub.
13:43So it's kind of spicy, a little bit of bitter.
13:45So no breading?
13:46Uh, no, Chef.
13:47OK.
13:48I also think it's a bold call not to bread with fried chicken.
14:01The chicken, you see how moist it is, and yet it's also well done.
14:05Come on, baby.
14:09This one's a five.
14:11Come on, Asa!
14:12That's five.
14:13Congratulations.
14:16The culinary gods are like watching over me, I swear to God, dude.
14:20Oh, my God.
14:21Please don't cry.
14:22Oh, I'm gonna cry.
14:23Getting the highest score on every single challenge that we do, I guess this is meant to be.
14:28Very bold move, but boy, did that pay off.
14:30Well done.
14:31Hell yeah, Lisa.
14:32Thank you, Chef.
14:33I'd like to invite the red team to Atlanta, all expenses paid, to meet with our food innovation
14:37team to collaborate on some of the great innovations that keep Church's Texas Chicken a relevant
14:42brand.
14:44Oh, my God.
14:45Oh, my God.
14:46Oh, my God.
14:47Girl, we get to collab with Church's Chicken.
14:49I mean, they might put me on the menu like, Anaya's Church's Chicken.
14:53You weren't generous with your points, but you weren't generous with that incredible gift.
14:57All of you, join me in thanking this amazing CEO.
14:59Joe, thank you, sir.
15:00I'll see you shortly.
15:01I appreciate it.
15:02Thank you so much.
15:03Take care now.
15:04Ladies, well done.
15:05In addition to your amazing trip in Atlanta.
15:07Today, you're all going zip lining.
15:11Oh, my God.
15:12I'm super stoked about going zip lining, but I'm actually kind of scared of heights.
15:21Somebody's got to push me.
15:22So I'm kind of nervous about this.
15:24You'll also enjoy a delicious, relaxing lunch here at Foxwood's Resort Casino at Cedar's Steak
15:30and Oysters.
15:31Oh.
15:32How cool is that?
15:34Yeah.
15:35Enjoy it.
15:36Live it up.
15:37You know, I hope a bird on them, honestly.
15:39Blue team, I'm afraid your punishment is going to be foul.
15:43Today, I need you to prep a lot of airline chicken.
15:47First off, you know you need to clean and break down the chickens, debone them.
15:50After you've French the chicken, maybe you can French all those lamb bones as well.
15:54Unfortunately, you're going to be Frenching until your bones ache.
15:56Chris, you have that incredible punishment pass.
16:00What will it be?
16:01Is it high flying with the red team or getting boned with the blue team?
16:05Chef, I'm over here with gang.
16:10That's a no.
16:11Okay, ladies, well done.
16:13Off you go.
16:14Blue team, off you go.
16:15Thank you, Chef.
16:17Rick, I didn't think he was going to like my chicken, because it wasn't breaded and crispy.
16:25Are you okay?
16:26I'm pissed.
16:27I'm kicking myself.
16:29I underestimated how hard this challenge was going to be, but I'm using that as my fuel
16:34to go forward.
16:35It was the lowest I'd scored.
16:37I know my chicken was cooked great.
16:39I'm just in my head right now.
16:41Yep.
16:42You can feel the pressure.
16:43I understand.
16:44This is such an immense pressure.
16:46It's wearing on me emotionally.
16:49I know a few people want me gone, and I'm just afraid that it's going to come into play now.
16:54Girl, I will stand up for you.
16:55That would be some .
16:56Because that's all I'm thinking about now.
16:58Having Sydney is a godsend.
17:01There's absolutely no way they could be putting your name on the child and block,
17:04hell no.
17:05It's not happening.
17:06I have made a friend for life, that's for sure.
17:08Like, thank you.
17:09Yeah.
17:10I am so excited.
17:11We're going to eat my steak.
17:12Oh my god.
17:14Oh my god.
17:15Put me next to the steak and the lamb.
17:17Oh my god.
17:18This looks so good.
17:19Oh my god, I'm so excited.
17:20This spread for us is bonkers.
17:23I'm happy.
17:24Oh boy, I have not eaten this good in a long, long time.
17:41This is amazing, you guys.
17:43I mean, I feel like we really needed this.
17:46There definitely seems to be a change of attitude as the winds start to stack up.
17:51So I'm glad about that, but I don't want to get too excited.
17:55You know, I feel so bad for the boys, though.
17:58We definitely have to see if we can take something back for their little.
18:01Well, I thought you were going to say, see if we can let them win.
18:03I was like, ha!
18:06Do you know who you're talking to?
18:12We should have won that one today.
18:13I ain't no cap.
18:15Hey, I thought everybody was on point.
18:17We're going to have a better service, that's all.
18:19Big facts.
18:20Big facts.
18:21Oh, brother.
18:23It sucks, obviously.
18:24I'd much rather be ziplining, getting some fresh air in my hair, over frenching a bunch of lamb.
18:29So you want to be a chef, huh?
18:31Oh my goodness.
18:36Oh my god.
18:38Yeah, baby!
18:39I am looking down and I am terrified.
18:44Being over 300 feet in the air is insane.
18:49Is this a punishment or is this a reward?
18:52Oh my god, I'm so high!
18:54Look at the trees!
18:55Look at the trees!
18:56I'm basically a bird.
18:57You guys got it!
18:58This is going to be fun!
18:59Oh, .
19:00I'm super scared of heights.
19:01I don't know how high I am, but I know I'm high.
19:02Lisa, poor baby.
19:04You got it, baby!
19:05Don't be scared!
19:06I'm frozen, gripping those little rope things that are hanging right next to my face.
19:10I'm scared!
19:11You had a kid!
19:12You literally pushed a human out of your vagina!
19:13You got it!
19:14You literally pushed a human out of your vagina!
19:16You got it!
19:40You got it!
19:41I'm scared!
19:42You had a kid!
19:43You literally pushed a human out of your vagina!
19:46You got it!
19:47Ah!
19:48Ah!
19:49Ah!
19:50Ah!
19:51Ah!
19:52Ah!
19:53Ah!
19:54Ah!
19:55Ah!
19:56Oh my god!
19:57Ah!
19:58Ah!
19:59I don't know if there's words to really describe the feeling.
20:02Ah!
20:03Ah!
20:04Ah!
20:05Ah!
20:06Oh my god!
20:07Ah!
20:08Ah!
20:09Ah!
20:10Ah!
20:11Ah!
20:12Ah!
20:13Ah!
20:14Ah!
20:15Oh my god!
20:16No, I don't like it!
20:17I don't like it!
20:18I don't like it!
20:19I don't like it!
20:20Oh my god!
20:21Ah!
20:22Ah!
20:23It is like having an out of body experience where you just like don't have to worry about
20:27anything and you just have this forest for miles and miles on all sides.
20:32Like, it's absolutely gorgeous.
20:34I'm not crying, guys!
20:36I promise!
20:37I am a little!
20:39Woo!
20:40Woo!
20:41Yeah!
20:42Woo!
20:43Woo!
20:44So fun!
20:45Let's do it again!
20:46Nope!
20:47Get me off!
20:48Back on solid ground, the red team has joined the blue team in the dorms before heading
20:54to the kitchen.
20:55I'm tired.
20:56You look tired.
20:57I've been on three punishments back to back to back to back, dog.
21:01No!
21:02And then I think, what's his name?
21:04Hmm?
21:05The Sioux on your team, what's his name?
21:08Chef Jason?
21:09Not Jason.
21:10Not Jason.
21:11Not Jason.
21:12Is his name?
21:13Give it up for Chef James Avery, ladies and gentlemen.
21:20Mike?
21:21Chef Mike?
21:22Darren headlights.
21:23He's your guys' Sioux.
21:24As a chef, you should know your Sioux Chef's name.
21:28Is it Mike?
21:29Mm-mm.
21:30Can't think right now.
21:32As dinner service approaches, the chefs return to the kitchen, hoping to deliver a winning
21:41service for Chef Ramsay.
21:42Ah, I'm so excited!
21:43Let's do this, baby!
21:44Let's go, gentlemen.
21:45Let's whip ass and take names.
21:46Go, Chef.
21:47Heard that.
21:48Let's do it, guys.
21:49Brainiar!
21:50See you, Chef.
21:51Open Hell's Kitchen, please.
21:52Let's go.
22:02Hell's Kitchen continues to be the hottest reservation in New England.
22:06Lucky diners have been looking forward to this dinner for months.
22:10I have the lobster risotto.
22:11The halibut.
22:12I have to go with the Wellington.
22:14Dining tonight in the Blue Kitchen is the king of confections, cake boss Buddy Valastro,
22:19with his kids, Buddy Junior and Carlo.
22:22Is this amazing or what?
22:23Yeah.
22:24And over at the Red Kitchen's chef's table is a real housewife of New Jersey, Teresa Giudice.
22:29Hi.
22:30Welcome, my darling.
22:31Mwah.
22:32I need some wine.
22:33That would be very good.
22:35On order, ladies.
22:36Here we go.
22:37First ticket, two risotto, two scallops.
22:38Heard?
22:39Yes, Chef.
22:40Let's go.
22:41Two minutes out.
22:42Two scallops.
22:43Dropping two scallops.
22:44Heard.
22:45On your left.
22:47Can I get one more of the fennel puree?
22:49I got you.
22:51That's gonna be perfect.
22:53I feel great about being on a station with Anaya.
22:55I feel like you could put the two of us anywhere and we would excel.
22:58Let them know we're a minute out.
23:00A minute out on two risotto and two carbonara.
23:02Heard, Chef.
23:04I'll get you right here.
23:05Beautiful.
23:06Danaya and Jada, they are like two halves of the whole.
23:11A ying to a yang.
23:12You don't know where one ends and the other begins.
23:15We're walking Rizzo to carb.
23:17Heard.
23:18Rizzo to carb.
23:21Yeah, good.
23:22Jada, Danaya, keep it up.
23:23Yes, Chef.
23:24Thank you, Chef.
23:25Keep it up.
23:26Yes, Chef.
23:28Thank you, Chef.
23:29I mean, thank you.
23:32You're too much.
23:33You're too much.
23:34Hey, those girls are solid there.
23:37Amazing.
23:38Not that it's delicious, Chef.
23:41It's so good.
23:42Here, try some.
23:43It's really, really good.
23:44Pleasure to see you.
23:45Love you, brother.
23:46Appreciate it.
23:47Gentlemen, go say hello to our table, please.
23:49Let's go.
23:50Yes, Chef.
23:51Quick.
23:52Quick, quick, quick now.
23:53I'll get the scallops.
23:54How's it going, guys?
23:55Hey, how you doing?
23:56How are you?
23:57Welcome to Hell's Kitchen.
23:58Not too bad.
23:59I'm Anthony.
24:00Buddy Villastro.
24:01Pleasure to meet you.
24:02I'll get the scallops.
24:03Yes, Chef.
24:04Go.
24:05I'll get the scallops.
24:07Yes, Chef.
24:08Go and say hello to our guests.
24:10Holy .
24:11I'm sorry, Chef.
24:12What the is wrong with you?
24:13I admit, like, I'm tunnel vision working on these scallops.
24:18And I'm sure I have the most absolute face when Chef is yelling at me.
24:25Gentlemen, thank you so much.
24:26How are you?
24:27It's a pleasure to meet you.
24:28Pleasure to meet you.
24:29Thank you so much, gentlemen.
24:30I said go and say hello.
24:31I've got the scallops.
24:32You're in French.
24:33Yes, Chef.
24:35Two risotto.
24:41Very nice, that risotto.
24:42Thank you, Chef.
24:43Thank you, Chef.
24:44Line drive.
24:45I'm getting us the third base off the rip.
24:47Go, please.
24:48Oh, my God.
24:49I love it, guys.
24:51Two risotto, two scallops, six minutes, please.
24:53Six minutes.
24:54Two risotto.
24:55Two risotto.
24:56All right, so you're getting the lobster ready?
24:57Yep.
24:58Nope, I wouldn't drop it.
24:59Okay.
25:00That was her five.
25:01We're five out.
25:02We've got to have a little walk time, though, right?
25:03I know, but we're going to walk pretty much at the same time.
25:04Okay.
25:05I feel like Ellie is a little bit of a micromanager.
25:10And then make sure these come out in one.
25:12They've got to be a little bit more caramelized.
25:14She doesn't quite trust me on things.
25:16I'm okay.
25:17I'll shut the up if you want to shut the up.
25:18No, no, no, no, no.
25:19I appreciate your...
25:20I appreciate you so much.
25:21I definitely will.
25:22She needs to, you know, stay on her side.
25:24I just don't want you to think about me.
25:25I'm not going to step on anyone's toes.
25:26Careful, that's not down all the way.
25:27There you go.
25:28She can just mine her fish, and I'll mine mine.
25:31Are we ready to walk scallops, lobster?
25:33Ready with scallops and...
25:35I'll try...
25:36Go ahead and walk scallops.
25:37I'll walk scallops?
25:38Walk it.
25:45Good.
25:47Service, please.
25:4826.
25:49Let's go.
25:51Wow.
25:52How far are you out?
25:53I'm walking in three.
25:54Heard.
25:55You got it.
25:56I'm taking the lead on fish station tonight.
25:58Antonio kind of wanted to play more of a support role.
26:01I think we're going to have a great night,
26:03and I'm eager to step in and be the leader.
26:07Walking scallops.
26:12For sake.
26:14Fish station, come here.
26:16Who made these?
26:18I did, chef.
26:19They're overcooked.
26:20I've said it 1,000 times.
26:21Yes, chef.
26:22When they're cooked, out in one.
26:24Taking them out one at a time times 12 is 30 seconds.
26:27They're overcooked.
26:28Yes, chef.
26:29Come on, guys.
26:31John, definitely deer in headlights right now.
26:33I would definitely love to be on the station by myself.
26:35If you're by yourself, all the heat's coming for you,
26:38but you know you're 100% accountable for it.
26:40Pump those scallops.
26:41Remember, John, you got it.
26:42Out in one.
26:43You got it, John.
26:44Beautiful, John.
26:45Get it to the pass, please.
26:46Come on, baby.
26:49Scallop, chef.
26:52Hey, fish.
26:53Now they're raw.
26:54Come on.
26:55Come on.
26:56Come on.
26:57Come on.
26:58Come on.
26:59Come on.
27:00Come on.
27:01Come on.
27:02Come on.
27:03Come on.
27:04Come on.
27:05Come on.
27:06Come on.
27:07Come on.
27:08It's 36 minutes into dinner service.
27:10Pump those scallops.
27:11Moments ago, John brought up overcooked scallops.
27:15Scallop, chef.
27:16And he has just completed the refire.
27:18Hey, fish.
27:19Now they're raw.
27:20Come on, John.
27:21sake.
27:22Come on.
27:23Earmuffs, OK?
27:24You can't repeat the bad words.
27:25Back in the pan.
27:26Hey, John.
27:27Show some passion.
27:28Yes, chef.
27:29I think for a second, John kind of just got into his head.
27:31We got it, baby.
27:32We got it, baby.
27:33Bounce back.
27:34As a team, we're trying to boost his morale.
27:36Let's get our head in the game and focus.
27:38You need me to walk him?
27:39Yeah.
27:40Two scallops, chef.
27:41That's better, isn't it?
27:42Two scallops.
27:43Service, please.
27:44As John finally succeeds at his third attempt at scallops.
27:47Entree.
27:48Two salmon, two shrimp.
27:49Heard?
27:50Yes, chef.
27:51The red team is moving on to entrees.
27:52You good, mama?
27:53Yeah.
27:54No, I'm good.
27:55You said four minutes out, right?
27:56Five.
27:57We're five out.
27:58And the pressure is on it.
27:59You're good.
28:00All right.
28:01All right.
28:02All right.
28:03All right.
28:04All right.
28:05All right.
28:06All right.
28:07All right.
28:08All right.
28:09All right.
28:10And the pressure is on Lisa from California
28:12to coordinate garnish for all the proteins.
28:15I think that's what confuses me,
28:16because I hear, hear, hear, hear, hear, hear,
28:18and I'm like, what the ?
28:20I'm concerned with Lisa.
28:22It is her first night on garnish,
28:23and it is a lot to manage if you're not super organized.
28:28Two minutes salmon to the window, Ellie.
28:30Two minutes.
28:31Thank you, chef.
28:32Lisa.
28:33Lisa, drop fries.
28:34OK.
28:35Drop fries.
28:36Two shrimp, two salmon.
28:37Let's go.
28:38I'm waiting on the garnish, chef.
28:39Cara Marie.
28:40Yes, chef.
28:41You don't wait for garnish.
28:42You think it'll be overcooked.
28:43Yes, chef.
28:44You're driving the ticket, not garnish.
28:45Yes, chef.
28:46Yes, chef.
28:47Let's go.
28:48Walking salmon.
28:49Right behind.
28:50Behind hot.
28:51Come on, Lisa.
28:52Get the garnish up.
28:53I have the garnish up.
28:54I don't get it.
28:55I'm getting flustered.
28:56How long french fries?
28:57Hit my hand, chef.
28:5830 seconds.
28:59I'm not focused.
29:00I'm losing my mind.
29:01Right, ladies.
29:02Come here, man.
29:03Yes, chef.
29:04We are disconnected.
29:06Where's the weak point?
29:07Communication, chef.
29:08Garnish.
29:09So talk.
29:10Lisa, you've got to get it together.
29:11Yes, chef.
29:12If we start pushing each other back and you'll say,
29:14oh, I'm going to wait, you're going to be overcooked.
29:16Then it's your problem.
29:17Yes, chef.
29:18Is that clear?
29:19Yes, chef.
29:20Get it together.
29:21Yes, chef.
29:22As Lisa tries to get it together on garnish in the red kitchen.
29:25Good.
29:26Good.
29:27Good.
29:28Over in the blue kitchen.
29:29How are we looking on two salmon, two strips?
29:31Four minutes.
29:32John works to keep the fish station afloat.
29:35We fire two halibut?
29:36No.
29:37OK.
29:38I'm looking at John.
29:39He's just drenched in sweat.
29:41But Antonio's kind of just standing there.
29:43Walking garnish in two.
29:44Heard.
29:45Perfect.
29:46I'm trying to communicate.
29:47John's calling back to me.
29:48Antonio's not calling back to me.
29:50I don't think I've heard Antonio say a word tonight.
29:52Guys, are you ready on the two salmon?
29:54Antonio, are you in the game?
29:56Yes, chef.
29:57He's talking to you.
30:00Two minutes, brother.
30:01Everyone seems like they're on the same page
30:02except for Antonio right now.
30:04Two lambs ready.
30:05All right.
30:06John, I'm ready to go.
30:07Let's go.
30:08Two salmon walking.
30:11Walking lamb, guys.
30:12Behind.
30:13Hot behind you.
30:14Hot behind you.
30:15Hot behind you.
30:20Blue team, come here.
30:21Yes, chef.
30:24Just look at that.
30:25It's hammered.
30:26Way too much cooking underneath.
30:27Get .
30:28Come on, guys.
30:29Yes, chef.
30:30Hey, John.
30:31Watch the color of the salmon.
30:32It needs to be crispy skin, kissed underneath.
30:33Understood?
30:34Yes, chef.
30:35It feels like I'm taking the bullets for everything.
30:38How long on refired salmon?
30:39Walking up.
30:40Go for it.
30:41I feel like Antonio's playing the meager role beside me
30:45when I feel like Antonio should be taking ownership.
30:51Salmon cooked beautifully. Let's go.
30:53Despite earlier setbacks, both teams are now hitting their stride.
30:57Garnish is up.
30:58That's the way it should be, Lisa.
30:59Garnish first, right?
31:00Yes, chef.
31:05It's like a melody in your mouth.
31:07Really, you're hitting all those notes.
31:09Blue team, come here.
31:11Red team, come here.
31:12Yes, chef.
31:13We are at the exact same point.
31:15First to finish is winning tonight.
31:17Let's go.
31:18Let's go.
31:19Let's go, ladies.
31:20Give me a knife.
31:21Give me a knife.
31:22Give me a knife.
31:27Good job, blue team.
31:28You've got the good work.
31:30Hey, two halibut, two Wellington.
31:32Hers?
31:33Hers, chef.
31:34One mistake is going back.
31:35Yes, chef.
31:36Make it precise.
31:37Come on, guys.
31:38Fire now, two salmon, two Wellington.
31:39Hey, look at me.
31:40Don't guess.
31:41Yes, chef.
31:42Make it precise, yes?
31:43Yes, chef.
31:44Let's go.
31:45How long are you going to need on my last ticket?
31:46Cook them for eight, rest for two.
31:47Rest for two.
31:48So 10.
31:4910 minutes.
31:50I'm a little worried because I know that our last ticket is two Wellingtons, and these
31:55are taking forever.
31:57How long, ladies?
31:59Chef, it's going to be nine minutes.
32:00Nine.
32:01Wow.
32:02Finally, two halibut, two Wellington, yes?
32:05Two Hallie, two Wellie.
32:06How long?
32:07Four minutes, guys.
32:08Four minutes.
32:09Halibut's three minutes out.
32:10Let's win this.
32:11Let's go.
32:12Come on.
32:13We're super determined to get this done.
32:14I'm going to lose three times in a row, and I damn sure don't want to make it a fourth.
32:17Come on, fellas.
32:18Let's go.
32:19I don't want to send it up there, then it's just going to sit there and get cold.
32:22No, don't.
32:23Don't.
32:24Yeah, it's too early.
32:25Don't.
32:26I feel like I'm just pacing.
32:27That's why I was like, I'm just going to do something.
32:28My anxiety is not okay right now.
32:29You can't rush it, because if you try and rush it, it's just going to go south.
32:34I'm not going home.
32:36Guys, walk garnish.
32:37Walk and garnish.
32:38Walk and wellie.
32:39Walk and wellie.
32:40Walk and wellie.
32:41Hot Chef.
32:42Let's go.
32:43Come on, Jay.
32:44Let's go, baby.
32:45Let's go.
32:46Come on.
32:47How does it feel?
32:48Good?
32:49Let's go.
32:50Jayden.
32:51Jayden.
33:06Walk and wellie.
33:07With each team working on their final ticket, the blue team is hoping that Jayden's Wellington
33:12can clinch the win.
33:14Jayden.
33:19Come on.
33:20Come on.
33:21Come on.
33:22Come on.
33:23Now.
33:24Come on.
33:25You know better than that.
33:26Come on.
33:27Those Wellingtons and them being mooing pink in the middle is like the biggest punch in
33:30the chest.
33:31Burns on the outside and raw in the middle.
33:33Come on, guys.
33:34Wrap them up and get them back in the oven.
33:36Close them together.
33:37Actually, it looks like they're waiting on Wellingtons too.
33:40Uh-huh.
33:41The battle of the Wellingtons.
33:44You know, I'm hoping meat station can pull through.
33:47Don't rush it.
33:48Just take your time, you know?
33:49The last ticket we have is Wellingtons, and so the fate of the red team lies in Sydney's
33:54hands.
33:55Two minutes.
33:56Two salmon, two wellies.
33:58Come on, fellas.
33:59Let's go.
34:00Garnish in two, Papa.
34:01Not one.
34:02I need time.
34:03I'm done.
34:04I'm like holding back.
34:05Just leave it in there.
34:06Just leave it in there.
34:07Count to 80 and walk.
34:08Okay.
34:13I am waiting on these Wellingtons, looking around the red kitchen, and all eyes are on me.
34:2118, 19, 20.
34:22They're hoping that I'll finish in time so that way none of us have to go home.
34:30And on top of that, there ain't I can do to make that Wellingtons cook faster.
34:34I wouldn't want to be in that kitchen.
34:35How long?
34:3645 seconds.
34:37Let's go.
34:38Salmon I'll take now.
34:39Let's go.
34:40Yes, chef.
34:41Walking salmon.
34:42I gotta make sure it's right.
34:43Or it's my ass.
34:44Let's go, fellas.
34:45Only as good as your last one, yeah?
34:46Wellies, how long?
34:47Still cold.
34:48One minute on the wellies.
34:49One minute on the wellies, chef.
34:50It's warm, it feels good to me.
34:51I'm worried about this one the most.
34:52I don't need all of you over the Wellingtons.
34:53Come on, back off.
34:54It's still cool.
34:55Let's go.
34:56This one is still cool.
34:57Let's go.
34:58Let's go.
34:59Yes, chef.
35:00If you're not sure, then why take it up?
35:01Yeah, that's what I'm saying.
35:02Don't let them pressure you.
35:03Nicely cooked the Wellingtons.
35:05Guys, it's good.
35:06It's scent.
35:07Oh.
35:08Oh.
35:09Oh.
35:10Oh.
35:11Oh.
35:12Oh.
35:13Oh.
35:14Oh.
35:15Oh.
35:16Oh.
35:17Oh.
35:18Oh.
35:19Oh.
35:20Oh.
35:21Oh, my God.
35:22I just wanted to beat them.
35:24Oh.
35:25It feels so good that those wellies got sent out.
35:29You want to walk back?
35:30You want to take a second?
35:31Go ahead.
35:32Go ahead.
35:33I've always wanted to be a chef, but I was diagnosed with Crohn's when I was 12 years old.
35:37I do not have a panic attack.
35:41I never thought that I would ever come to be something of this magnitude, and every day I just push and grow, and no one's going to stand in my way.
35:49So listen up.
35:50Just spoke with Chef Ramsay.
35:51You had it the whole time.
35:52You came out strong.
35:53You were right there.
35:54It was your dinner service to lose, and unfortunately, you lost.
35:55You came down to the last ticket.
35:56Chef wants you guys to nominate two people from your team.
35:58You guys would be better off without.
35:59Okay?
36:00Yes, Chef.
36:01Yes, Chef.
36:02So head to your dorms and make your decision.
36:03Yes, Chef.
36:04Yes, Chef.
36:05Thanks, Chef.
36:06I don't want to put nobody up.
36:07I don't want to put nobody up.
36:08I don't want to put none of y'all up.
36:09Super frustrated to lose.
36:10You know, we had it.
36:11We had the win.
36:12We had it all.
36:13I don't want to put none of y'all up.
36:14It's sad.
36:15You know, we gave up the win.
36:16Yeah, this one hurts.
36:17Yeah, this one hurts.
36:18It's a heavy loss.
36:19But, I think we know who we got about.
36:32John and Jaden, I don't know.
36:33That's still a guy.
36:34I think Jay rocked it tonight, but you're only as good as the last thing you put up, Man.
36:37It's a heavy loss.
36:39But I think we know what we got about.
36:41John and Jayden, I don't know.
36:42It's still a guy.
36:43I think Jay rocked it tonight,
36:45but you're only as good as the last thing you put up, man.
36:48And those wellies .
36:50Are we not considering Antonio at all?
36:53You guys put me before him.
36:55You know, where was Antonio when John was going in the
36:58and sending up all the food?
37:00I mean, they were a team.
37:01They were a team.
37:03The biggest struggle tonight was Fish Station.
37:05John just kind of looks like a deer in the headlights.
37:07And I think that has to do with the lack of support that he had.
37:10Fish was really struggling.
37:11And I don't think there was a set who was going to do this
37:14and who was going to do that.
37:15And I think you kind of dropped the ball tonight.
37:17OK.
37:18I kind of felt like every time I looked over,
37:19John was drowning and taking the brunt.
37:21There is a moment there where I wish I had more support.
37:24I was searing fish and the lobsters.
37:26I picked up the halibut.
37:28I ran John's food to the window.
37:30That sounds like a support role to me.
37:32To be honest, I felt like I kind of got, you know,
37:35left on an island there for a minute.
37:36All I did was those last wellies.
37:39Every other temp was perfect.
37:40I don't think I should go home over two wellies, man.
37:42Ladies, well done.
37:47Thank you, Chef.
37:48Henry, Blue Team's first nominee and why?
38:03First nominee is going to be John.
38:05John.
38:06Um, no clear, defined, uh, voice towards the beginning.
38:10And that shaky start kind of set the tone for the fish station
38:13for the rest of the evening.
38:14Hmm.
38:15OK.
38:16Second nominee and why?
38:17Second nominee, Chef.
38:19Blue Team's second nominee, Chef.
38:30Blue Team's second nominee and why?
38:31Second nominee, Chef, is going to be Antonio.
38:36Antonio.
38:37Antonio.
38:38Antonio was on the station with John.
38:40Uh, there was no clear, defined leader, follower, support role.
38:49And it just kind of snowballed.
38:51OK.
38:53John and Antonio, step forward, please.
38:55Let's go.
39:00I'll be honest.
39:01Tonight, the fish station was a major issue.
39:03Let's get that absolutely clear.
39:04What happened?
39:05Uh, I think what happened tonight, Chef,
39:07it was just there was no communicating between us two
39:10in the beginning.
39:11I find that so hard to believe.
39:13No communication.
39:14Yet you're actually standing next to each other.
39:17Yes, Chef.
39:18Antonio, tell me why you should stay in Hell's Kitchen.
39:20I want to show you that I belong here.
39:21If I have so much more to give, I'm not done.
39:23I just need to stay focused, stay focused,
39:25and push and communicate with my team.
39:28John, why should you stay in Hell's Kitchen?
39:30Chef, I'm here.
39:31I'm focused.
39:32I'm getting better every single day.
39:33And I fight every single day to be here.
39:35And that's my commitment to you and Hell's Kitchen.
39:40This is difficult.
39:42Both of you lost your voices tonight.
39:44You're right, Chef.
39:46The person leaving Hell's Kitchen is?
39:50I'm looking for a leader in the kitchen,
39:58not someone who disappears in service.
40:00Please, give me your jacket.
40:05Thank you, Chef.
40:06Good night.
40:07Bye, guys.
40:08Antonio.
40:09Adios, Antonio.
40:10Good night, buddy.
40:14My biggest regret is not being vocal.
40:16Communication is key here in Hell's Kitchen.
40:17And tonight, I didn't communicate enough.
40:19Definitely stings.
40:20But I think I did the state of New Hampshire prep.
40:23I gave it 110%, and that's all I can ask of myself.
40:28We're not done yet.
40:31John.
40:34Back in line.
40:36Thank you, Chef.
40:37Wake up.
40:37Yes, Chef.
40:38Jada, get over here.
40:46Yes, Chef.
40:49Jada, give me your jacket.
40:56And listen carefully.
40:57You, young lady, are going to the blue team.
41:01Are going to the blue team.
41:02Yes, Chef.
41:03To even up the teams.
41:05I'd be glad to.
41:07Here's your jacket.
41:09Join your team.
41:10Yes, Chef.
41:11Oh, my God.
41:12Blue team, listen up.
41:15You are in need of a leader.
41:17Jada, make your presence felt.
41:20Yes, Chef.
41:21Be the alpha.
41:22Antonio couldn't.
41:23Absolutely, Chef.
41:25I am not going to witness this downward spiral any longer.
41:29Is that clear?
41:30Yes, Chef.
41:30Get out of here.
41:31Yes, Chef.
41:35I am taking this as a compliment.
41:37If Chef Ramsay wants a leader, then that's
41:40what Chef Ramsay's going to get out of me.
41:42Honestly, at this point, we kind of need some good juju,
41:46some good luck, some good something.
41:48I thought he was about to send her home for no reason.
41:51Oh, my God.
41:52I'm pissed out of everybody.
41:54Why would he choose Jada?
41:56That's my girl.
41:58You just thought you were going home.
42:01Oh, my God.
42:02My heart.
42:03I'm going to have my hat.
42:06If silence were golden, Antonio would be a wealthy man.
42:10Unfortunately, at Hell's Kitchen,
42:12it doesn't pay to be quiet.
42:18Next time on Hell's Kitchen, J-A-D-A.
42:22New team feels great.
42:23With Jada now on the blue team.
42:26Jada leaves.
42:27That's a problem.
42:28It's a big problem.
42:29Chill out.
42:30Will her bestie, Anaya, unravel?
42:32I am stressed to the max.
42:34Is this because Jada's gone?
42:36Anaya is working in a panic.
42:37I'm irritated as .
42:39And will the emotional turmoil.
42:42I'm trying to get a little pissed off.
42:43Like, this is embarrassing.
42:45Anaya, come here.
42:46Lead to a mistake so unforgivable.
42:49The towel of terror.
42:50It's switched off.
42:51You have to see it to believe it.
42:54Little Miss attitude I can't do no wrong does something wrong.
42:58Absolutely let me down.
42:59Tune in next time on Hell's Kitchen, Battle of the States.
43:03Will do.
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