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Hells Kitchen Season 24 Episode 7.

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😹
Fun
Transcript
00:00Previously on Hell's Kitchen, Battle of the States,
00:04the teams began the day in an upbeat mood
00:07as Chef Ramsey challenged the chefs to...
00:11Elevate fried chicken.
00:13Fried chicken, baby.
00:14But things took a turn when the guest judge
00:17gave some less-than-stellar critiques.
00:19I wouldn't say there's a ton of creativity in the presentation,
00:22so I'm going to give that a two.
00:23Two.
00:24Damn.
00:24I'm going to have to give this a one.
00:26But Anaya from Delaware's frying chicken
00:29with a sweet potato puree.
00:31You got some zip on there.
00:32That's a four.
00:33And Henry from Texas' double-breaded chicken thigh
00:36with tomato bacon jam earned high praise.
00:39Love the red.
00:40Really pops.
00:40It all came down to Lisa from California's
00:43flash-fried drumstick with coffee rub.
00:45This one's a five.
00:46Which sealed the win for the red team.
00:49During dinner service...
00:50I got you.
00:50...Jada and Anaya on appetizers...
00:52Beautiful.
00:53...got the red team off to a strong start.
00:55Jada and I, keep it up.
00:56Thank you, Chef.
00:57Thank you, Chef.
00:58How far are you out?
00:59...while John and Antonio struck out on the fish station.
01:02They're overcooked.
01:03Come on, John.
01:04Safe.
01:05...the teams were neck and neck when Chef Ramsay announced...
01:08First to finish is winning tonight.
01:10Let's go.
01:10Let's go, go, go, go, go.
01:11Come on, guys.
01:12...the blue team's Jaden tried to rush
01:14his final Wellingtons.
01:15Jaden, now, come on.
01:17You know better than that.
01:18Just leave it in there.
01:19Just leave it in there.
01:20...while Sidney's patience paid off.
01:22Nice to cook, the Wellingtons.
01:23...earning the red team the win.
01:25At elimination, the blue team nominated...
01:28John and Antonio.
01:29...in the end, Chef Ramsay sent...
01:31Antonio.
01:32...home.
01:33Good night.
01:34...ending his dream of becoming head chef at Hell's Kitchen, Foxwoods Resort Casino.
01:41Jada.
01:42But Chef Ramsay wasn't finished.
01:44Give me your jacket.
01:45Yes, Chef.
01:45You are going to the blue team.
01:47As he evened up the teams...
01:49Jada, make your presence felt.
01:52Be the alpha.
01:53Antonio couldn't.
01:54Absolutely, Chef.
01:55And now, the continuation of Hell's Kitchen.
01:59Get out of it.
01:59Yes, Chef.
02:03Welcome to the blue team, Jada.
02:05Here we go.
02:06Some new blood on the team, some fresh insight.
02:08I'm excited.
02:10Oh, my God.
02:11Oh, my God.
02:12I thought you were going home.
02:14Oh, my God.
02:15Hey, Aniyah, if you could stop touching our teammates.
02:17Excuse me.
02:18She's gonna save y'all.
02:20I know why he chose Jada.
02:21I mean, they definitely need somebody strong on the blue team.
02:24You're welcome.
02:25I don't really know how I should react to that.
02:27I'm just gonna leave that one alone.
02:28Me too.
02:28I'm losing my bestie in the kitchen.
02:31Took my bitch.
02:32But the competition has got to keep rolling.
02:37It's hard to see a girl get put over there and then be like, yeah, be a leader.
02:40Be an alpha.
02:41I think that every kitchen should have one woman in it.
02:45Mm-hmm.
02:46Because sometimes they just need someone with mom energy to be like, shut the f*** up and
02:50just do what needs to be done.
02:52Here, okay, if I start it, you gotta finish it.
03:04Right, right here.
03:04You ready?
03:05Yep.
03:06Back over.
03:07Yep.
03:08Ooh.
03:09Okay.
03:11We love a dance challenge.
03:15It's a mariachi band.
03:17Oh, my God.
03:19There's a mariachi band in the dorm right now.
03:26The one in the back had this cute little sign on them that said, follow us.
03:30We're like, okay, we're just gonna go with the flow and follow this guy.
03:36Line up, guys.
03:40Good morning.
03:42Good morning, Seth.
03:43Come on, how cool was that?
03:44That was amazing.
03:44Awesome.
03:45So today, as you've probably already guessed, you'll be cooking Mexican.
03:50Nice.
03:51Awesome.
03:51Now, we're gonna have a little fun this morning with a game I like to call guacamole.
03:56James, Michelle.
03:57Oh, my God.
03:59Welcome to our giant avocado.
04:01What?
04:02Oh, it's a condom.
04:03How cool is that?
04:04That's so cute.
04:05Here's how this is gonna work.
04:08There are six proteins.
04:10Chicken thighs, flat iron steak, pork tenderloin, red prawns, red snapper, and skirt steak.
04:16Incredible proteins across Mexican cuisine.
04:20That means you'll obviously be going up against a chef on the other team.
04:23Understood?
04:24Yes, Chef.
04:25Good.
04:25Both teams have a quick meeting.
04:27Come to a consensus.
04:27Who's doing what?
04:29I want snapper.
04:30I'll do prawns.
04:31All right, so what's that, prawns?
04:32Prawns.
04:33I got it.
04:34Henry and Alex again.
04:36They're my guys.
04:38I'm excited to go up against Henry.
04:39I've done it a few times.
04:40We keep tying.
04:41So I'm not scared, but I'm not overly confident either.
04:45Okay, first up is the battle of the pork tenderloin.
04:49Ellie and John.
04:51Wow.
04:51Let's get us some ingredients.
04:52Mexican food is just not my forte.
04:55Obviously, I'm a big boy.
04:56I love to eat it.
04:57But Chef Ellie, she's out there in Nevada, so I know she's got experience with some of these flavors that I don't.
05:03You set?
05:03You ready?
05:04Yes, Chef.
05:05On your mark.
05:05Get set.
05:06Guacamole.
05:08In today's challenge, one chef from each pairing will try to whack the ingredients they want.
05:16Five, four, three, four, their elevated Mexican dish.
05:21No, no.
05:22Oh, Ellie.
05:23Whatever ingredients they whack, both chefs must use.
05:27I wanted that one.
05:28I tried getting it twice.
05:3015 seconds feels like that.
05:32That's 15 seconds.
05:33Real time.
05:34That.
05:34So plantains, yes.
05:36Pablona chilis, beans, tequila, and cream cheese.
05:39Happy with that?
05:40We got this.
05:40I can make something work with those.
05:43I can make something work with those.
05:45Next up, Cara Marie, Anthony.
05:48Make good choices.
05:49Oh, yeah, I got you.
05:50I'm ready to get inside that giant avocado hole and whack it.
05:53It's set.
05:56Guacamole.
05:58Hit the tomatoes.
06:01This is what happens when you get a man in charge of shopping.
06:06Okay, up next, Anaya and Chris.
06:09Feeling ready, Chef.
06:11Guacamole.
06:11What the?
06:12Where?
06:13What the?
06:14Hit something.
06:14Oh, I hit the wrong.
06:16Hit the one in the middle right there, cilantro.
06:17What?
06:18Where?
06:18That's not cilantro.
06:19Hit it.
06:19Where?
06:20What a terrible mix.
06:25Next up, Sydney, Jaden.
06:29Avocado.
06:30Rice, rice.
06:31Rice.
06:32Oh, nice, nice.
06:33Cotilla.
06:35Three, two, one.
06:38Pabalese.
06:39It was pretty fun.
06:40Next up, Alexandra and Henry.
06:42Let's go.
06:43Nothing weird, Henry.
06:44Nothing weird.
06:45Guacamole.
06:47Up.
06:47You've got to go, man.
06:48Pick them up.
06:50Endive.
06:51Endive.
06:52Endive and Mexican food.
06:54You're welcome.
06:55I've never seen anyone that excited over an endive, let me tell you.
06:59One more left.
07:01Jada and Lisa, let's go.
07:03Guacamole.
07:04Corn.
07:08For anybody out there who thinks that it's easier than it looks, I can tell you from experience,
07:13it is not.
07:14Chef, I tried.
07:15One.
07:15It's minimal.
07:16Now that you've got your ingredients, you'll have 45 minutes to make that incredible Mexican
07:22dish.
07:24Your 45 minutes starts now.
07:27Off you go.
07:28Vávanos.
07:30Come on, ladies.
07:31Let's go.
07:32Welcome to the blue team, Jada.
07:34Thank you, Chef.
07:35What are you making, Lisa?
07:36I'm going to do like a cream corn base.
07:37I'm going to try to pickle the chayote.
07:40I'm going to marinate the steak.
07:42And I'm just going to see what I could use for garnish after that.
07:45Okay.
07:45In Mexico, spice is everything.
07:47I have to make this work with what ingredients I have.
07:50I got little to nothing to elevate this dish.
07:53What's the menu description of your dish?
07:55Seared pork, Chef, with chili relleno.
08:00I'm befuddled.
08:01I can't even pronounce some of these different things.
08:04And tostados.
08:05I don't know the name of them.
08:07Tostones.
08:07The plantains.
08:07Tostones.
08:08Yes, Chef.
08:10Tostones.
08:10I've never heard of that term before in my entire life.
08:13You know how to make those, right?
08:16I'm about to figure it out, Chef.
08:18But I can help you if you need help, though.
08:2111 minutes.
08:22Henry, how you feeling?
08:23I'd be biting myself in the ass with this endive.
08:25I hadn't really thought too far ahead on what I want to do with the endive.
08:29If you want to taste this, much appreciato.
08:31I just hope that, you know, it'll pair well with the red prawn.
08:34I would add more cream and just make it thinner.
08:37All right.
08:37Thank you, Chef.
08:38I want to win.
08:39We're leaning on Jada today, aren't we?
08:42What are you working on, Sydney?
08:43An adobo-style chicken.
08:45The anchovies are my salt.
08:46I'm going to grill the nopales for the crunch.
08:48Your anchovies are your salt for what?
08:49For many things.
08:51I have it in my marinade.
08:52I'm just trying to incorporate it as much as I can.
08:54Okay.
08:55But by no means this is the star of the show.
08:56I just have to use it.
08:58The first thing I hit is anchovies.
09:00I immediately was like, damn it, Sydney.
09:02You have to read it first.
09:04We're throwing you in there anyways.
09:06Last two minutes.
09:07Get your on the plate, guys.
09:08Let's go.
09:08Come on, team.
09:09We got this.
09:10Right behind.
09:10Right behind.
09:12You nasty-ass anchovies.
09:14Nope.
09:14I hate that.
09:15Restart.
09:1660 seconds to go.
09:18I'm walking mine.
09:19I'm about to walk mine.
09:21You need hands?
09:22I think I'm good.
09:24Really, though?
09:25I just can't get how exactly I want to plate it right.
09:29Fuck, I hate you.
09:30The squeeze bottles being an ass.
09:33Just farting all over my plate.
09:3525 seconds to go.
09:37Come on, Sydney.
09:37You're the last one.
09:38Need help with anything?
09:39I just, like, can't get it together.
09:42Last seconds, ladies.
09:43Last seconds.
09:44Right here.
09:45Over here.
09:45Over here.
09:45Over here.
09:45Over here.
09:46Over here.
09:47One.
09:48Well done.
09:49Good.
09:51Listen up.
09:52Joining us today is an incredible guest judge.
09:56This woman is a trailblazer.
09:58She's been named one of times 100's most influential people
10:03in the world.
10:04All of you, please welcome the amazing
10:06Gabriela Comerat.
10:13Joining us today is an incredible guest judge.
10:17She's been named one of times 100's most influential people
10:22in the world.
10:24All of you, please welcome Gabriela Comerat.
10:30So good.
10:31Oh, it's great to see you.
10:31Oh, my God.
10:32She is almost a historian more than she's a chef.
10:36And so to have somebody at that intellectual greatness here
10:39gives me chills.
10:41You know as well as I do that Mexican cuisine
10:44has gone through that incredible transformation.
10:46What is it?
10:47Is it the authenticity, the ingredients?
10:49It's everything.
10:51It's always been there, but now the world knows more about it,
10:53which is wonderful.
10:55Do you have you ready to taste?
10:56I'm ready to taste.
10:57Right.
10:58Let's begin with the battle of the pork tenderloin.
11:00Come on, Ellie.
11:01Ellie and John.
11:02Come on.
11:03I am from Las Vegas, Nevada.
11:05We love Mexican food down there.
11:08I think I'm going to get this one.
11:09Ellie, describe your dish to chef, please.
11:11I have a tequila braced pork tenderloin
11:15with a little Fresno on top.
11:17I like the citrus touch and the toston.
11:19Pork is a little bit dry for me.
11:24A good flavor.
11:25Thank you, chef.
11:25Right, John, please.
11:26A seared pork tenderloin with chili relleno
11:29and pickled peppers.
11:31Chili relleno is one of my favorite, favorite things to eat.
11:34So let's see.
11:35No pressure.
11:36Let's see.
11:39Nice.
11:40Right.
11:41Chef, does the point go to Ellie or to John?
11:45Ellie, I think this time the point is going to go to John.
11:48Wow.
11:50Sorry, chef, Ellie.
11:51You're not going to sneak one in on me today.
11:52Today is my day.
11:54And let's keep this going.
11:56Next up, the battle of the red prawns.
11:58Let's go.
11:59Alexandra.
12:00Red prawns.
12:00And Henry.
12:02Henry, I'm coming for you, buddy.
12:04All right, Henry, let's start with you first.
12:06Describe your dish to chef.
12:08I did a cassava puree with charred endive.
12:11And then for the prawn, basted in a little bit of butter,
12:14just kind of let the prawn do the work, so to speak.
12:19I would say everything on point, Henry.
12:21Thank you, chef.
12:21Henry, well done.
12:22Right.
12:23Okay.
12:23Describe it, please, Alexandra.
12:24I've got a shrimp Diablo with some charred endive on the bottom.
12:29Jicama matchsticks for a little bit of crunchy garnish.
12:33It works.
12:34I like your cassava tortilla, and I thought I was going to hate it.
12:38And the shrimp is well-cooked as well.
12:40Right, chef, the point to the blue team, the red team.
12:43I'm going to give it to both.
12:45Wow.
12:45Congratulations, both of you.
12:46Three for three, Henry.
12:48Hell of a job, guys.
12:49Well done.
12:50Next is red snapper, Anaya and Chris.
12:55It's Anaya's pepita-crusted snapper with chayote relish.
12:58I don't know.
12:59Let's compare.
13:01Against Chris's.
13:03A pickled beet salad with mangoes with a seared snapper.
13:06The sauce is overpowering.
13:09So I'm going to give the point to the red team.
13:12Wow.
13:13Thank you, chef.
13:14Anaya.
13:14Viva la Mexico!
13:16With both teams back to even, Rhode Island's Cara Marie looks to out-duel Iowa's Anthony with her.
13:25Bisteca con limon.
13:26The sopapilla is a little bit overpowering, but I think it's a good balance.
13:30Thank you, chef.
13:31Versus Anthony's grilled flat iron with mole.
13:35I like it.
13:35I like the spiciness at the end.
13:38Yes.
13:38So two good dishes, chef.
13:39Two good dishes.
13:40Yes.
13:41I'm going to give it to both.
13:43Wow.
13:43Congratulations, both of you.
13:44The culinary gods came together for me today because I finally got a point and a challenge.
13:53Next.
13:54Chicken thighs.
13:55Let's go.
13:55With the score still tied, North Carolina's Sydney is looking to take down Jaden from Massachusetts
14:01with her chicken adobo with yellow squash rice and grilled nopales.
14:05I think visually it looks attractive.
14:07Thank you, chef.
14:09No salt other than the anchovies?
14:12The chicken had a little bit of salt on it.
14:13I was lacking a little bit of salt in the chicken.
14:16Really?
14:16Against Jaden's anchovy chicken with anchovy chili oil.
14:21I do have to say that I think the chicken was better cooked in Jaden's, and I think that's
14:26a point.
14:27Well seasoned.
14:28Jaden, great job.
14:30Giving the blue team a one-point lead going into the final tasting.
14:34Right.
14:34The battle of the skirt steak.
14:36Let's go.
14:37Jada versus Lisa.
14:39Let's go, Lisa.
14:40Bring it home, Jada.
14:41I am very nervous.
14:43Chef Gabriella, she's up there when it comes to Mexican cuisine.
14:46I have a lot of respect for this woman.
14:48Chef, this is not your ordinary backyard.
14:51It's a citrus guajiro marinade, and then you have a chayote escabiche.
14:55The corn flavor makes it, you know, sort of rounds up the meat.
15:01I like the salsa.
15:02I like the freshness of your garnish.
15:03Very well done.
15:05Jada.
15:06Yes.
15:06Describe this to chef, please.
15:07Here we have a homemade flour tortilla that's now turned into a tostada.
15:11On top is going to be a charred corn as well as a chayote relish.
15:15I do think it's very well seasoned.
15:18I like your salsa.
15:19Thank you, chef.
15:20I appreciate it.
15:21Well done, both of you.
15:22Thank you, chef.
15:23Please, back in line.
15:24Two really good dishes.
15:26Does the final point go to the blue team or the red team?
15:37I am going to give it to the blue team.
15:39Wow.
15:40Well done, Jada.
15:41Thank you, chef.
15:41Thank you, chef.
15:42Thank you, chef.
15:45Bringing home the first W on the blue team.
15:48It feels great.
15:51Join me in thanking this incredible chef for being here today.
15:55Good to see you again, my darling.
15:56My pleasure.
15:57My pleasure.
15:59Great job.
16:00Good luck.
16:00Good luck, everyone.
16:01Take care.
16:02Right.
16:03Blue team, do I have a reward for you?
16:06I'm so excited.
16:07Listen up.
16:08You are all going to be hosting your very own Fiesta Pool Party.
16:13All that partying is sure to work up a tremendous appetite.
16:19So you'll snack on a delicious Mexican lunch from the Scorpion Bar here at Foxwoods.
16:24It's great.
16:25Oh, man.
16:27And spa treatment.
16:29Oh, yeah.
16:30We could do with a little bit of R&R and relax.
16:34Understood?
16:35Yes, chef.
16:36Retting, your afternoon will be no party at all because all of you will be making tortillas
16:42by hand.
16:45They are agonizing to make.
16:47You're going to have to hand crank pounds and pounds of corn.
16:50Then you'll roll out these beautiful tortillas and get them ready for tonight's service.
16:54Understand?
16:55Yes, chef.
16:56Off you go, girls.
17:03Oh, hell yeah.
17:06Oh, my God.
17:07That's amazing.
17:07I feel like a kid in a candy shop right now.
17:09This is definitely the best reward that we've had so far.
17:13To the victory.
17:15And to Jada.
17:16Hey.
17:17Blue team, baby.
17:18This is a really good way to start off big on the blue team.
17:22Jump it.
17:23Woo-hoo-hoo-hoo!
17:26I just let the rest of the guys and Jada splash around like some kids while old dad
17:42over here got a massage.
17:43My magic fingers over here.
17:45I'm telling you.
17:46Sidney, crank faster!
17:53Your face is turning red.
17:54I know.
17:55I'm over here, like, giving this thing everything I got for, like, a little tablespoon of paste
18:00to just bloop.
18:02It's righty-tighty.
18:04You gotta go this way.
18:06What lovely information to know, like, ten minutes ago.
18:10Awesome.
18:22I think I speak for all of us.
18:23We're happy to have you.
18:24I'm just happy to be here.
18:25I really am.
18:26How do we not turn into the red team?
18:29They're very easy.
18:31Listen, I think we have the recipe to not do that now that we have all six of us.
18:35Woo-hoo!
18:35I'm loving it.
18:36Like, so far, so great.
18:38What do you guys think the red team is doing right now?
18:40Getting corned.
18:41Is that what I'm saying?
18:42Getting corned.
18:42Getting corned hard.
18:44Yeah.
18:46This is the time of my life, guys.
18:48I mean, wow, I've never had this much fun ever.
18:51Ay, Dios mio.
18:53Mis brazos.
18:54Call them, girl.
18:55Call them.
18:56There's probably tricks to this, too, that we don't even know.
18:59Kudos to the Mexican women doing this, because what the?
19:02I feel like a limp noodle right now.
19:03I feel like one of those little, like, floaty things outside of the car dealership.
19:08Like, my arms just are definitely going to need rest before dinner service tonight.
19:13I'm definitely going to have to take a shower before service.
19:16I'm sweaty as .
19:17We're getting somewhere, guys.
19:19We're 16th of the way.
19:21Thank you, folks.
19:22Very inspiring.
19:32Mourinho, open Hell's Kitchen, please.
19:37Let's go.
19:38Sovita.
19:42Scoring a seat to Hell's Kitchen in Foxwood Resort Casino is the hardest reservation in town.
19:49And for those lucky few, tonight is Mexican night.
19:53Salud!
19:54In addition to the usual classics.
19:56Can I please eat a crispy skin salmon?
19:58I'll have the beef wellington.
19:59Chef Ramsay is offering Mexican delicacies.
20:02May I please get the spicy Caesar salad?
20:05Including a lamborea chili relleno appetizer.
20:08And as an entree, an al pastor grilled pork chop served with Mexican street corn and topped
20:14with gotilla cheese.
20:16The door's just opened, gentlemen.
20:18Hey, ladies.
20:18Excuse me.
20:19I'm sorry.
20:19That's fine.
20:19I'll be a gentleman.
20:20I'll be forgetting that there's a woman in the building.
20:22I'm feeling good going into dinner service right now.
20:24You know, like, Jada's here.
20:25We had a new menu.
20:27Fresh start.
20:27Blue tea.
20:28First out of the gate.
20:29Let's go.
20:29Four covers, table two.
20:30Two Caesar, two risotto.
20:31Yes, chef.
20:32Two risotto.
20:33I'm six out.
20:34Six minutes out.
20:35Six minutes out.
20:36New team, new dishes.
20:38Honestly, I'm feeling pretty confident.
20:40How long, Jada?
20:41Now we're two out, chef, on those first two risos.
20:43Two heard.
20:44Wow, that's quick.
20:45Two out already?
20:45Yes, chef.
20:46Okay, good.
20:47Let's go.
20:47Abs is one of those stations where you're able to distinguish your voice from everybody else's
20:52and kind of have that stride and set the tone for the rest of the night.
20:56Walking those first two risos right now.
20:58Coming down, guys.
21:00Behind you, chef.
21:04That's rubber, though.
21:05Blue tea.
21:06Yes, chef.
21:07Come here.
21:09Risotto delicious.
21:10Just touch them a minute.
21:11Just touch them.
21:11I'm not serving them, but...
21:13Yes, chef.
21:14No, no, don't say yes, chef.
21:15Touch them.
21:16They are solid.
21:17What does that mean?
21:18Overcooked, chef.
21:19Come on, Jaden.
21:19Will you, please?
21:21Ah, those lobsters, man.
21:23It's just one of those things you have to get into repetition, you know?
21:26Hey, it's butter poached lobster.
21:29Yes, chef.
21:29Yeah, not hammered.
21:30Yes, chef.
21:31Let's go.
21:32Henry, please.
21:32Yes, chef.
21:33Yes, chef.
21:33It's boiling over, we're out of control, and we're about to go up in flames.
21:37When you're not the person cooking said product,
21:40and you're still on the hook for it, it can be frustrating a little bit.
21:44Coming down, guys.
21:45Jaden, come on.
21:47Go, please.
21:48Now that Jaden has perfected the poached lobster tail,
21:52Sydney hopes to do the same with her scallops in the red kitchen.
21:55Those are brown and you're ready.
21:56There you go.
21:57There you go.
21:58Just go around.
21:59Sydney and Lisa on fish tonight, and those ladies are strong.
22:01I'm not worried at all.
22:03Can I walk with these?
22:03Both.
22:05Always keep them on the side.
22:06The sides are where it's the hottest.
22:08Scallops, please.
22:09Yes, chef.
22:09Bring the out of there.
22:12Let's go.
22:16That's, that one's raw.
22:17Oh, no.
22:18I mean, no.
22:19Hey, ladies, ladies.
22:20All in, come here a minute.
22:21Yes, chef.
22:23Look what I'm getting.
22:25Look, it's not even near.
22:27Who cooked them?
22:28I cooked them, chef.
22:29I don't get it.
22:31I do not get it.
22:32Start the table again.
22:33Yes, chef.
22:33I've seen Hell's Kitchen so much, like, my biggest fear is to up scallops.
22:39Are you kidding me?
22:40Hey, red team.
22:42Is this because Jade is gone?
22:43No, chef.
22:44No, chef.
22:45Four out on two Rizzo's.
22:47Drop that lobster.
22:47Four heard.
22:48Lobster's working, chef.
22:50Jade and I are starting to find a rhythm.
22:52That looks really good.
22:52You need herbs?
22:53No, not yet.
22:54No, yeah.
22:54This kind of became like an assembly line of sorts.
22:57Jade, I'm walking in ten.
22:59Walking.
23:00Wow, she is good.
23:01Two more.
23:02We're six out.
23:03Beautiful.
23:03It's just risotto, risotto, risotto.
23:05Behind.
23:07Good timing.
23:08Good.
23:08Go.
23:09Probably the best lobster I've had.
23:10Keep it moving, guys.
23:11We got this.
23:12Yes, chef.
23:13Ladies, I'm on my third table next door.
23:16Jade is on apps.
23:16I get that, but there's nothing coming out.
23:19Yes, chef.
23:19Give me 30 seconds on the two scallops.
23:21OK.
23:22So I've got my scallops in the pan.
23:24I'm letting them sear.
23:26I hand them off to Lisa to watch.
23:29Right now?
23:30Open.
23:32Yes, chef.
23:35And the next thing I know, when I get the scallops back,
23:38there's butter in here.
23:40I didn't put butter in here.
23:41Man, these are under still.
23:44Yeah, look.
23:45Look at this.
23:46In this competition, it's sink or swim on the stations.
23:50It's a lot of fat, chef.
23:51Just don't want to drown them.
23:53Nobody can go help them.
23:54They can only help themselves.
23:55So I'm like, please get it together.
23:57Please get it together.
23:58Please get it together.
23:59Behind.
24:00Walk in.
24:04Ladies.
24:05Yes, chef.
24:07We started sending ice cold chili oregano.
24:09Now the scallops.
24:10I don't know.
24:11Who cooked these?
24:13We don't know.
24:13We both said, chef.
24:14OK.
24:15So I said it weeks ago, no butter.
24:18The f***ing.
24:19Yes, chef.
24:19Yes, chef.
24:20Uh, let's get to the back of the kitchen.
24:22Jada.
24:23Yes, chef.
24:23Come here a minute.
24:24Yes, chef.
24:24I don't know what the f*** is happening in that red kitchen, but I'm not going to do it.
24:30I don't know what the f*** is happening in that red kitchen.
24:32It's only 30 minutes into dinner service.
24:35Ladies.
24:36Yes, chef.
24:37And Lisa and Sydney's second attempt on scallops.
24:41So I said it weeks ago, no butter.
24:43That's f***ing.
24:44Has chef Ramsay already calling for backup?
24:48Get to the back of the kitchen.
24:49Jada.
24:50Yes, chef.
24:50Come here a minute.
24:51Yes, chef.
24:52I don't know what the f*** is happening in that red kitchen.
24:53Yes, chef.
24:54But I'm getting overcooked scallops.
24:55Yes, chef.
24:56Can you go in there and have a f***ing word with them?
24:57I've got no idea what the f*** is going on.
25:00All right, guys.
25:00Obviously, he's not very happy.
25:02It was just a bad start, but we're going to turn back around, and we're just all going
25:05to be in the past.
25:06All done.
25:07It's not even worth dwelling over.
25:08We're just going to move past.
25:09That's it.
25:10Let's go.
25:11Jada's speech isn't incredibly motivating to me.
25:14In fact, I find it mildly annoying.
25:17Just like, hey, guys, you can do it.
25:20You know, bounce back.
25:22It's like, okay.
25:26Will do.
25:28Walking two Rizzo's.
25:29Okay.
25:30Walking two lobster, two scallops.
25:36You know where we're going, yes?
25:37Yes, chef.
25:38As the first red diners finally get some appetizers.
25:42Dear sweet goodness, I love it.
25:43Over in the blue kitchen, Chef Ramsay is already moving on to the first.
25:47Entree, two pork, two strip.
25:49Heard?
25:49Heard.
25:49Two strip.
25:50How long?
25:51Four minutes out.
25:52Two strip, two pork.
25:53Garnish at three.
25:53Four minutes out.
25:54Four minutes out.
25:54Heard.
25:55Fries are down.
25:56I'm ready to stand out tonight.
25:57I've prepped the station.
25:59I have prepped it as if I'm going to war.
26:01I've got backups on my backups.
26:04All right, let's walk it.
26:05Walking, Chef.
26:06I'll follow right behind you in 30 seconds.
26:10Blue team, come here.
26:11Yes, Chef.
26:12Urgently.
26:14Why have we got Mexican cheese in the fries when it should be Parmesan?
26:18I put the wrong cheese in, Chef.
26:20now, man.
26:20Sorry, we'll be fired.
26:21Hold on.
26:22Come here.
26:23Sadly, there's more.
26:25Pork is raw.
26:26It's not even pink.
26:27Pink I can get away with.
26:28Well, you can't even get the right cheese for a New York strip,
26:32and you can't even cook me a pork chop.
26:34We're .
26:34Yes, Chef.
26:35Yes, Chef.
26:37Henry right now is having a hard time with those pork chops.
26:39He's not using the grill properly.
26:41He's not using the oven properly.
26:42He's not using his brain properly.
26:44All right, team, six minutes out.
26:46Pork chop refired.
26:47Heard.
26:48Henry's a great chef, so I would expect better out of him.
26:51Yo, pork, are you good?
26:52Yeah, I'm good.
26:54Garnish is walking, Chef.
26:55That's beautiful, Henry.
26:56I got you.
26:56Thank you, Chef.
26:57I'm going to walk.
26:58All right, I'm walking pork.
27:00I'm going around you.
27:03Go, please.
27:04That's bad, guys.
27:05We got this.
27:05With diners finally getting their first taste of pork chops,
27:08This pork is really good.
27:10The red team is hoping their entrees will impress as well.
27:14Entree, two pork and two New York strip, please.
27:16Yes, Chef.
27:17How long do you need pork?
27:18Give me four minutes.
27:19Four minutes.
27:20I can meet you in the window.
27:20Four minutes.
27:21I absolutely am very excited to be solo tonight on meat.
27:24You want to touch this and tell me what you think?
27:26Just throw in a little more.
27:27Yeah, okay, cool.
27:28It's still a little.
27:29No, no, that's perfect.
27:30Hell yeah, I get to work by my damn self.
27:32It's the best way for me to work alone.
27:35You ready to walk?
27:37Walk.
27:37Let's walk.
27:38You ready?
27:38There you go.
27:39Walk.
27:39Walk into the strip, two pork.
27:40Hurt.
27:41Right behind.
27:42Hurt.
27:42Hurt.
27:47Ladies, come here.
27:48Yes, Chef.
27:49I have no idea what the going on there.
27:52That is overcooked.
27:55Not an ounce of juice.
27:56Yes, Chef.
27:57Jada.
27:58Yes, Chef.
27:58Come here.
27:59Up in the corner.
28:02Dry pork.
28:03Yes, Chef.
28:04Not over, not under, but dry.
28:05Very dry, Chef.
28:06Pork jerky.
28:07Jada's my girl, but I'm his.
28:10He thinks we suck without her.
28:12The glaze, like, literally the last 60 seconds.
28:14This isn't glazed.
28:15This is not glazed.
28:16Well, then I would pull it closer to you, so that way it's not so hot.
28:20Ladies, are we hearing what she's saying?
28:22I mean, send her over here.
28:23You better listen to her ass, because she's not talking to me.
28:29I'm starting to get a little pissed off.
28:30Like, this is embarrassing.
28:32Like, what the ?
28:33She needs to watch her mouth, bro.
28:36I don't have time for the petty the slamming, the attitude, the, oh, we got to get it together.
28:43I'd like to sell my meat at some point in time tonight.
28:45I got all these proteins cooked.
28:47Yeah, bitch, you got the easiest job out here right now.
28:50I got two strips.
28:50I'm ready to walk.
28:51Okay, heard.
28:52Yes, ma'am.
28:53Right behind.
28:57Chef.
29:01Good.
29:01Well done.
29:02Let's go.
29:05I'm giving you a welcome.
29:05Wow.
29:06This pork chop is amazing.
29:08Think about it.
29:11Par now.
29:11Two strip.
29:12Two pork chop.
29:13Heard.
29:14Heard, chef.
29:15Let's go.
29:15Two strip.
29:16Four minutes.
29:17Two strips.
29:17Two pork.
29:17John, let's get fries for Austin.
29:19All right.
29:20Fries walking up.
29:21Garnish for two New Yorks.
29:23John seems very nervous on garnish.
29:26I know he sweats a lot, but he's already sweating.
29:31Now there's no cheese on there, is there?
29:34Blue team.
29:35Yes, chef.
29:35All of you.
29:36Yes, chef.
29:37Here's why we're not standing out.
29:39This is painful.
29:41I've gone from Mexican cheese over the fries.
29:43I've now gone back to no cheese on the fries.
29:46Yes, chef.
29:47Off, John, will you please?
29:48Yes, chef.
29:49Yes, chef.
29:50Bounce back, John.
29:50Come on, man.
29:51You got this.
29:52It's fries.
29:53Garnish is not that hard in a station.
29:55You've got to figure that out, boss.
29:59Do you need more time on that one?
30:00One minute.
30:00Yes, chef.
30:01Fry, chef.
30:01These feel a lot better.
30:02All right, heard.
30:03Walking.
30:04We're walking.
30:04Two shrimp, two pork.
30:06John, your sides are up.
30:07Garnish is up.
30:08Waiting on steaks.
30:09Walking right now, chef.
30:16Chris.
30:16Yes, chef.
30:17Fish, come here.
30:19What's that temperature there?
30:20That's many or well, chef.
30:21I just want it right, guys.
30:22I want it right.
30:24Get me two mid-rare New York strips.
30:26Oh, my God.
30:27Jess.
30:28The meat station is no joke.
30:31How long on that beef?
30:32I need two minutes, guys.
30:33All right, Dad.
30:34Two minutes.
30:34I think you're good.
30:35It's just the being there solo can really fluster you a little bit.
30:39One minute out, and I'm refiring my two strips.
30:42Yeah, I'm walking.
30:43You got it.
30:43I'm coming right behind you.
30:45Walk.
30:45Re-firing a new two.
30:47John, send that, please.
30:48Complete that table, yes?
30:49Yes, chef.
30:50While Chris bounced back quickly from his overcooked New York strips.
30:54Your steak is perfectly cooked.
30:56The Red Kitchen is looking to get their next table of entrees to the pass.
31:00You about to walk garnish?
31:01Yep.
31:02All right.
31:02Walking.
31:03Here?
31:04Yes.
31:05Ready to walk?
31:06Yeah.
31:06Walking.
31:07You're to the right.
31:08I'm to the left.
31:09Okay.
31:11Right.
31:12There's one.
31:18Ladies.
31:19Yes, chef.
31:19Come here.
31:20Yes, chef.
31:21Please don't be undercooked chicken.
31:23Taste it.
31:24Oh, it's missing the cilantro.
31:25Oh, you can see it with your eyes, yeah.
31:28You've all switched off.
31:29The tiniest of details, no one gives a about.
31:33Come on.
31:34Come on.
31:34Hey, hold on a minute before we start running away.
31:39When something's really terrible, chef Ramsay will take it and put a towel over it.
31:45So when you see the towel of terror, you're just like, oh, please don't be my thing.
31:48Please don't be my thing.
31:49Please don't be my thing.
31:49It's over 90 minutes into dinner service.
32:05Ladies.
32:06Yes, chef.
32:07Come here.
32:07Yes, chef.
32:08Please don't be undercooked chicken.
32:10And chef Ramsay has once again called the struggling red team to the pass.
32:15What happened to the ladies from the last service?
32:19I've got raw salmon.
32:22I've got raw chicken.
32:25Little Miss attitude I can't do no wrong does something wrong.
32:30Every station tonight has absolutely let me down.
32:36All of you, get out of here.
32:39And hey, come up with two nominees that your team could do without.
32:43Because this is embarrassing.
32:45Get out.
32:46Yes, chef.
32:49Oh, good thing we got our food at least.
32:53Yeah.
32:58Anybody want to go first?
33:00I think fish had the worst issues.
33:03I was third.
33:03Fish also had the most amount of to cook on it.
33:05So like, chill out.
33:08You were cooking all the scallops?
33:09The one that was buttery?
33:10The next one that came back, I threw butter in her pan.
33:12And that was just you, pork chops, start to finish?
33:15Yeah.
33:16Those pork chops, I had Lisa check them, and she said they were fine too, but I'm the only
33:22one that's going to be held accountable.
33:23I will say I did fail on a few things with garnish.
33:29Once I got back into it, the thing, I was getting it right.
33:32Everybody fixed their mistakes tonight for the most part.
33:33Well, I didn't have any, it didn't hold back any tickets.
33:35It did.
33:36It did.
33:37Raw chicken is a little bit scarier than some undersalted potatoes, and I fixed those potatoes.
33:41I mean, it's embarrassing when potatoes go up, and they're not seasoned.
33:46It's embarrassing that he had to call Jada in there.
33:48You know how that makes us look?
33:50Jada leaves, and we crumble.
33:52That's a problem.
33:53It's a big problem.
33:55Anaya just, she has the floor.
33:57I mean, she never doesn't have the floor.
33:59Even if Anaya doesn't have the floor, she's taking the floor.
34:02The teammate that's not here anymore, obviously she's the one who's holding the team together.
34:05But she still feels the need to get loud.
34:08Literally, garnish tank tonight.
34:09If I was Chef Ramsay, I wouldn't want somebody like that to run my restaurant.
34:14I'm irritated as fuck.
34:19While the red team tries to figure out who to nominate.
34:22Walking in one minute.
34:23The blue team is trying to avoid a similar fate.
34:27Garnish, go up.
34:29I'm coming right behind you.
34:30Walk.
34:31Come on, guys.
34:33Where are we?
34:39Mid-rare?
34:40Yes, sir.
34:41Yes, sir.
34:50Service, please.
34:51Guys, good job.
34:55Finish off, Chef.
34:57This looks perfect.
34:58Way better.
34:59Hey, blue team, come here.
35:00Yes, Chef.
35:01Yes, Chef.
35:01Line up there.
35:02Half and half.
35:03Yes, Chef.
35:04That was brutal.
35:07Mistake after mistake after mistake.
35:10There's no winning team.
35:11Get back to the door and come back to me with two names that you could do without.
35:16Because this performance was off out of here.
35:20Yes, Chef.
35:20Yes, Chef.
35:25Unbelievable.
35:29I think we just ripped the hand in off doors.
35:31Let's vote.
35:32I'm going to have to go John and Chris.
35:36John, I mean, it's fries and cheese.
35:39I'm going to go Chris and John.
35:41What I felt put us back would be, you know, Henry with pork chops and Chris on meat.
35:51I'm going to go Henry and John.
35:54Do I feel like I should go home for a pork chop?
35:58No.
35:58Do I feel like, you know, I led to service getting butt-ed?
36:02Yeah, 100%.
36:02So I'm going to vote for Chris and I'm going to vote for myself.
36:07Me holding myself accountable is not me wanting to go home.
36:10I deserve to be here, 100%.
36:12I'm going to have to agree about the whole garnish thing.
36:14I think it was a bad night on garnish.
36:16The fact that we got pulled up to the pass several times for very minor mistakes.
36:22And I think I'm just going to have to go for what, like, set us back the most, which was probably the pork chop.
36:27Yeah, it's a three-way tie.
36:28Red team, have you reached a consensus?
36:49Yes, chef.
36:50Cara Marie, red team's first nominee and why?
36:52Our first nominee tonight, chef, is Alexandra.
36:55There was a lot of issues with having a lot of things come from garnish to the pass
37:00and being sent back for not being seasoned properly and missing ingredients or having wrong ingredients, chef.
37:07Red team's second nominee and why?
37:09Our second nominee tonight, chef, is...
37:12...is Sydney.
37:17Sydney struggled with the cook on pork chops and some of the scallops tonight,
37:21and that seemed to be the majority of the fish stations issued this evening, chef.
37:27Blue team, have you reached a consensus?
37:29Yes, chef.
37:30Anthony, blue team's first nominee and why?
37:33Our first nominee is going to be John, chef.
37:37We felt that we were getting pulled up to the pass for things like fries being wrong.
37:41You know, at this point in the competition, we felt that was a minor thing we shouldn't be f***ing up, chef.
37:46Blue team's second nominee and why?
37:48Our second nominee is...
37:52Blue team's second nominee and why?
38:03Our second nominee is...
38:05...going to be Henry.
38:09We thought that there was an issue with that station,
38:11definitely an issue with those pork chops tonight
38:13that just kind of snowballed for our entree portion of the evening.
38:16Okay, step forward.
38:20Henry, John, Alexandra, Sydney, move.
38:23Let's go.
38:24Alexandra, this is your third time up here.
38:26I know, chef.
38:26That's not a good sign for me.
38:28I'm willing to fight, chef.
38:29How about bringing a fight during service?
38:31I want to bring your confidence back, chef.
38:33It'll never happen again.
38:34And if it does, let me go right then.
38:38...
38:39Sydney, what happened?
38:41I rushed my first scallops that got sent back.
38:43I definitely was not confident in my scallops at all,
38:46but I knew I needed to get food to the past,
38:48so I didn't let everyone else's f***ing die,
38:49and I should have pushed back instead of sending them up.
38:52I'm starting to doubt the confidence I've got in you,
38:54because if that's what you tried to push out and blindside me,
38:57is that a reflection of you as a chef?
38:59No, chef.
38:59It's not a reflection of me, not by any means, chef.
39:02I learned from my mistakes, and I'm a fighter.
39:08John.
39:09Yes, chef?
39:09The fries tonight, I've got one with wrong cheese,
39:12one with no cheese, and one that is undercooked.
39:15The same dish.
39:17What the f*** happened tonight with you?
39:19I'm just...
39:19Truthfully now.
39:20Truthfully, chef.
39:21I made a mental error in the very beginning,
39:23reusing the wrong cheese, and then from there, chef,
39:25I was spending a lot of time remaking garnishes for recooks,
39:29and it just kind of made me wobbly, chef.
39:31Tell me why you should stay in Hell's Kitchen.
39:33Chef, I'm a great leader.
39:34I work hard.
39:35Again, I've taken responsibility,
39:36and I own up for mistakes that I've made.
39:38Ultimately, chef, I got behind,
39:40and I hold myself accountable to that,
39:42and I want to get better as a chef.
39:46Henry, why should you stay in Hell's Kitchen?
39:49I should stay in Hell's Kitchen
39:50because this is one ball that I'm never going to drop again.
39:52You know, I learn from my mistakes,
39:54and not only that, you know,
39:55first time being up here on elimination,
39:57you know, I have more to give you.
39:58I'm ready to show you tomorrow night's service, 100%.
40:01My decision is...
40:04Henry.
40:13Your worst performance so far, young man.
40:15Yes, chef.
40:16Get it together.
40:17Yes, chef.
40:17Back in line.
40:18Yes, chef.
40:20John.
40:26Young man, too many bad services,
40:29and honestly, on tonight's performance alone,
40:32it is as clear as day,
40:34you are not ready to become my head chef.
40:36Give me a jacket, please.
40:37Yes, chef.
40:38Thank you for the opportunity, chef.
40:40Appreciate you.
40:40I wish you were stronger.
40:41You bet.
40:42Thank you, chef.
40:42I appreciate you.
40:43Good night.
40:44You bet.
40:45Bye, John.
40:45Bye, John.
40:46Bye, team.
40:46Proud of you guys.
40:47Keep it up.
40:51Tonight wasn't my night.
40:52Didn't show you that I'm your guy,
40:54but I've kept my head up high.
40:55I took my lashings like a man,
40:57and I got better every single day
40:59that I came into this competition.
41:01Chef, it was an absolute honor
41:02and pleasure to be here.
41:03Next time you're down in Georgia,
41:05I hope that you give me a call,
41:06and we can cook together on the farm.
41:08Sydney.
41:09Yes, chef.
41:10Alexandra.
41:11Back in line.
41:14You've been so much better
41:16than what I've witnessed.
41:17That's the most frustrating thing.
41:19It's time to wake up all of you.
41:21Yes, chef.
41:22Get out of here.
41:24That feeling up there in the hot seat
41:26getting ripped to shreds by chef Ramsey,
41:29I wouldn't wish that on anybody.
41:32Still here.
41:33I'm relieved my journey hasn't ended,
41:36but I'm disappointed that I've let chef down.
41:41What do we do next time?
41:42Not it up.
41:44Don't count me out yet.
41:45We only go up from here.
41:46What did I tell you?
41:47Only up from here.
41:48What did I tell you?
41:48To hear chef Ramsey say that
41:51he's losing confidence in me,
41:54and he thinks that I crack under pressure
41:55is like...
41:57We were like, chef, I'm not done.
41:59I'm going to keep fighting.
42:00Can you f*** it?
42:01I'm so proud of you.
42:02I'm so grateful to be able
42:04to have the opportunity
42:06to show him the next time
42:08that I'm not going to crack under pressure.
42:10I knew you pulled it right from here.
42:11John may be from the Peach State,
42:15but there was nothing peachy
42:16about his performance tonight.
42:23Next time on Hell's Kitchen,
42:25Battle of the States...
42:27What the f***, Henry?
42:28...will the blue team
42:29do everything it can...
42:31Oh...
42:32I will literally kill these men.
42:34...to throw the red team
42:35off their game.
42:36This is some Sabotua-type f***.
42:38Oh, God.
42:38Dude, how did that happen?
42:40F*** is way too salty.
42:41And will their antics go too far?
42:44What the f*** is on the floor in here?
42:45Oh, my God!
42:47Oh!
42:48Karma is a real bitch.
42:50What the f***?
42:50Causing Chef Ramsey
42:52to make a drastic decision.
42:54One of you will not continue
42:56on another whirlwind episode...
42:58Sucks to suck.
42:59You get what you give.
43:01...of Hell's Kitchen.
43:02I don't feel that bad.
43:08I don't feel that bad.
43:09I don't feel that bad.
43:10I don't feel that bad.
43:11I don't feel that bad.
43:12I don't feel that bad.
43:13I don't feel that bad.
43:14I don't feel that bad.
43:15I don't feel that bad.
43:16I don't feel that bad.
43:17I don't feel that bad.
43:18I don't feel that bad.
43:19I don't feel that bad.
43:20I don't feel that bad.
43:21I don't feel that bad.
43:22I don't feel that bad.
43:23I don't feel that bad.
43:24I don't feel that bad.
43:25I don't feel that bad.
43:26I don't feel that bad.
43:27I don't feel that bad.
43:28I don't feel that bad.
43:29I don't feel that bad.
43:30I don't feel that bad.
43:31I don't feel that bad.
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