Hell's Kitchen Season 24 Episode 7

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Hell's Kitchen (2005) Season 24 Episode 7  #Hell'sKitchen #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel:  />👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:00Previously, on Hell's Kitchen, Battle of the States.

00:04The teens began the day in an upbeat mood,

00:07as Chef Ramsay challenged the chefs to...

00:10Elevate fried chicken.

00:12Fried chicken, baby.

00:13But things took a turn when the guest judge

00:16gave some less-than-stellar critiques.

00:18I wouldn't say there's a ton of creativity in the presentation,

00:20so I'm gonna give that a two.

00:22Two. Damn.

00:23I'm gonna have to give this a one.

00:25But Anaya from Delaware's frying chicken

00:27with a sweet potato puree...

00:29You got some zip on there. That's a four.

00:31Whoo!

00:32...and Henry from Texas' double-breaded chicken thigh

00:34with tomato bacon jam earned high praise.

00:37Love the red. Really pops.

00:39It all came down to Lisa from California's

00:41flash-fried drumstick with coffee rub...

00:43This one's a five.

00:44...which sealed the win for the red team.

00:46During dinner service...

00:48I got you.

00:49...Jada and Anaya on appetizers...

00:50Beautiful.

00:51...got the red team off to a strong start.

00:53Jada, Anaya, keep it up.

00:54Yes, Chef. Thank you, Chef.

00:56How far are you out?

00:57...while John and Antonio struck out on the fish station.

01:00They're overcooked.

01:01Come on, John.

01:02Safe.

01:03...the teams were neck and neck when Chef Ramsay announced...

01:06First to finish is winning tonight. Let's go.

01:08Let's go.

01:09Come on, guys.

01:10...the blue team's Jaden tried to rush his final Wellingtons.

01:13Jaden.

01:14Now, come on. You know better than that.

01:16Just leave it in there. Just leave it in there.

01:17...while Sidney's patience paid on...

01:19Nicey cooked, the Wellingtons.

01:20...earning the red team the win.

01:22At elimination, the blue team nominated...

01:24John.

01:25...and...

01:26Antonio.

01:27...in the end, Chef Ramsay sent...

01:28Antonio.

01:29...home.

01:30Good night.

01:31...ending his dream of becoming head chef

01:33at Hell's Kitchen Foxwoods Resort Casino.

01:38Jaden.

01:39...but Chef Ramsay wasn't finished.

01:41Give me your jacket.

01:42Yes, Chef.

01:43You are going to the blue team.

01:44...as he evened up the teams.

01:45Jaden, make your presence felt.

01:48Be the alpha, Antonio couldn't.

01:50Absolutely, Chef.

01:52And now, the continuation of Hell's Kitchen.

01:55Get out of here.

01:56Yes, Chef.

01:59Welcome to the blue team, Jaden.

02:02Here we go.

02:03Some new blood on the team.

02:04Some fresh insight.

02:05I'm excited.

02:06Oh, my God.

02:07Oh, my God.

02:08I thought you were going home.

02:10Oh, my God.

02:11Hey, Anaya.

02:12If you could stop touching her teammate.

02:13Excuse me.

02:14She's going to f***ing save y'all.

02:16I know why he chose Jaden.

02:17I mean, they definitely need somebody strong on the blue team.

02:19You're welcome.

02:20I don't really know how I should react to that.

02:22I'm just going to leave that one alone.

02:24I'm losing my bestie in the kitchen.

02:26You took my b***h.

02:28But the competition has got to keep rolling.

02:32It's hard to see a girl get put over there and then be like,

02:35yeah, be a leader, be an alpha.

02:37I think that every kitchen should have one woman in it.

02:40Mm-hmm.

02:41Because sometimes they just need someone with mom energy to be like,

02:44shut the f*** up and just do what needs to be done.

02:47Here, okay.

02:48If I start it, you've got to finish it.

02:49You ready?

02:50Yep.

02:51Back over.

02:52Yep.

02:53We will have a dance challenge.

02:54It's a mariachi band.

02:55Oh, my God.

02:56There's a mariachi band in the dorm right now.

03:03The one in the back had this cute little sign on them that said, follow us.

03:10We're like, okay, we're just going to go with the flow and follow this guy.

03:13Line up, guys.

03:14Good morning.

03:15Good morning, sir.

03:16Come on, how cool was that?

03:17That was amazing.

03:18So today, as you've probably already guessed, you'll be cooking Mexican.

03:21No.

03:22No.

03:23No.

03:24No.

03:25No.

03:26No.

03:27No.

03:28No.

03:29No.

03:30No.

03:31No.

03:32No.

03:33No.

03:34No.

03:35No.

03:36No.

03:37No.

03:38No.

03:39No.

03:40No.

03:41No.

03:42No.

03:43No.

03:44No.

03:45No.

03:46No.

03:47No.

03:48No.

03:49No.

03:50No.

03:51No.

03:52No.

03:53No.

03:54No.

03:55No.

03:56No.

03:57No.

03:58No.

03:59No.

04:00No.

04:01No.

04:02No.

04:03No.

04:04No.

04:05No.

04:06No.

04:07No.

04:08No.

04:09No.

04:10No.

04:11No.

04:12Mexican cuisine, that means you'll obviously be going up against the chef on the other team.

04:16Understood?

04:17Yes, chef.

04:18Good.

04:18Both teams have a quick meeting.

04:19Come to a consensus.

04:20Who's doing what?

04:21I want snapper.

04:22I'll do prawns.

04:24All right, so what's that, prawns?

04:25Prawns.

04:25I got it.

04:27Henry and Alex again.

04:29There's my guy.

04:30I'm excited to go up against Henry.

04:32I've done it a few times.

04:33We keep tying.

04:34So I'm not scared, but I'm not overly confident either.

04:37Okay, first up is the battle of the pork tenderloin.

04:41Ellie.

04:42And John.

04:43Wow.

04:43Let's get us some ingredients.

04:44Mexican food is just not my forte.

04:47Obviously, I'm a big boy.

04:48I love to eat it, but Chef Ellie, she's out there in Nevada, so I know she's got experience with some of these flavors that I don't.

04:55You set?

04:55You ready?

04:55Yes, chef.

04:56On your mark.

04:57Get set.

04:58Guacamole.

05:00In today's challenge, one chef from each pairing.

05:04Black beans.

05:05We'll try to whack the ingredients they want.

05:08Five.

05:08Plantains.

05:09Four.

05:10Three.

05:10For their elevated Mexican dish.

05:12No, no.

05:13Oh, Ellie.

05:15Whatever ingredients they whack, both chefs must use.

05:18I wanted that one.

05:19I tried getting it twice.

05:2115 seconds.

05:22Feels like that.

05:23That's 15 seconds.

05:24Real time.

05:25That.

05:25So, plantains, yes?

05:27Poblano chilis, beans, tequila, and cream cheese.

05:30Happy with that?

05:31We got this.

05:32It is what it is.

05:32I can make something work with those.

05:35Next up, Cara Marie Anthony.

05:39Make good choices.

05:40Oh, yeah.

05:40I got you.

05:41I'm ready to get inside that giant avocado hole and whack it.

05:45It's set.

05:47Guacamole.

05:47Hit the tomatoes.

05:51I got it wrong.

05:52What happens when you get a man in charge of shopping?

05:56Okay.

05:57Up next, Anaya and Chris.

05:59Feeling ready, chef.

06:01Guacamole.

06:02What the?

06:02Where?

06:03What the?

06:04Hit something.

06:05Oh, I hit the wrong.

06:06Hit the one in the middle right there.

06:07Salaam.

06:07What?

06:08Where?

06:08That's not the large.

06:09Where?

06:13What a terrible mix.

06:14Next up, Sydney, Jaden.

06:18Avocado.

06:20Rice, rice.

06:21Rice.

06:22Nice, nice.

06:23Cotilla.

06:24Three, two, one.

06:27Polly's.

06:28It was pretty fun.

06:30Next up, Alexandra and Henry.

06:32Let's go.

06:33Nothing weird, Henry.

06:33Nothing weird.

06:34Guacamole.

06:36Up.

06:37You've got to go, man.

06:38Pick them up.

06:39Endive.

06:40Endive.

06:42Endive and Mexican food.

06:43You're welcome.

06:44I've never seen anyone that excited over an endive,

06:46let me tell you.

06:48One more left.

06:50Jada and Lisa.

06:51Let's go.

06:52Guacamole.

06:53Of course.

06:57For anybody out there who thinks that it's easier

07:00than it looks, I can tell you from experience,

07:02it is not.

07:03Chef, I tried.

07:03One.

07:04It's minimal.

07:06Now that you've got your ingredients,

07:08you'll have 45 minutes to make that incredible Mexican dish.

07:13Your 45 minutes starts now.

07:16Off you go.

07:17Vávanos.

07:18Come on, ladies.

07:19Let's go.

07:21Welcome to the blue team, Jane.

07:22Thank you, chef.

07:23What are you making, Lisa?

07:24I'm going to do like a cream corn base.

07:26Okay.

07:26I'm going to try to pickle the chayote.

07:27I'm going to marinate the steak.

07:30And I'm just going to see what I could use for garnish after that.

07:33Okay.

07:33And Mexico spices everything.

07:35I have to make this work with what ingredients I have.

07:38I got little to nothing to elevate this dish.

07:41What's the menu description of your dish?

07:43Seared pork chef with chili relleno.

07:48I'm befuddled.

07:48I can't even pronounce some of these different things.

07:51And tostados.

07:53I don't know the name of them.

07:54Tostones.

07:55The plant things.

07:55Tostones.

07:56Yes, chef.

07:57Tostones.

07:58I've never heard of that term before in my entire life.

08:01You know how to make those, right?

08:03I'm about to figure it out, chef.

08:06But I can help you if you need help, though.

08:0811 minutes.

08:09Henry, how are you feeling?

08:10I'd be biting myself in the ass with this endive.

08:12I hadn't really fought too far ahead on what I want to do with the endive.

08:16If you want to taste this, much appreciados.

08:18I just hope that, you know, it'll pair well with the red prawn.

08:21I would add more cream and just make it thinner.

08:24All right.

08:24Thank you, chef.

08:25I want to win.

08:26We're leaning on Jada today, aren't we?

08:28What are you working on, Sydney?

08:30An adobo-style chicken.

08:31The anchovies are my salt.

08:33I'm going to grill the nopales for the crunch.

08:34Your anchovies are your salt for what?

08:36For many things.

08:37I have it in my marinade.

08:39I'm just trying to incorporate it as much as I can.

08:41Okay.

08:41But by no means is it the star of the show.

08:43Right.

08:43I just, I have to use it.

08:44The first thing I hit is anchovies.

08:46I immediately was like, damn it, Sydney.

08:48You have to read it first.

08:50We're throwing you in there anyways.

08:52Last two minutes.

08:53Get your on the plate, guys.

08:54Let's go.

08:54Come on, team.

08:55We got this.

08:56Right behind, right behind.

08:57You nasty-ass anchovies.

09:00Nope.

09:00I hate that.

09:01Restart.

09:0260 seconds to go.

09:03I'm walking mine.

09:05I'm about to walk mine.

09:07You need hands?

09:07I think I'm good.

09:10Really, though?

09:10I just can't get how exactly I want to plate it right.

09:14I hate you.

09:16The squeeze bottles being an ass.

09:18Just farting all over my plate.

09:2025 seconds to go.

09:22Come on, Sydney.

09:23You're the last one.

09:23Need help with anything?

09:25I just, like, can't get it together.

09:27Last seconds, ladies.

09:28Last seconds.

09:29Right here.

09:30Over here.

09:31Over here.

09:31Take care.

09:32One.

09:33Well done.

09:34Good.

09:35Listen up.

09:37Joining us today is an incredible guest judge.

09:41This woman is a trailblazer.

09:43She's been named one of times 100's most influential people in the world.

09:49All of you, please welcome the amazing.

09:54Joining us today is an incredible guest judge.

09:58She's been named one of times 100's most influential people in the world.

10:04And all of you, please welcome Gabriela Comara.

10:10So good.

10:11Oh, good to see you.

10:12Oh, my God.

10:12She is almost a historian more than she's a chef.

10:16And so to have somebody at that intellectual greatness here gives me chills.

10:21You know as well as I do that Mexican cuisine has gone through that incredible transformation.

10:26What is it?

10:27Is it the authenticity, the ingredients?

10:29It's everything.

10:30It's always been there, but now the world knows more about it, which is wonderful.

10:35Chef, are you ready to taste?

10:36I'm ready to taste.

10:37Right.

10:37Let's begin with the battle of the pork tenderloin.

10:40What up, Ali?

10:40Ali and John.

10:42I am from Las Vegas, Nevada.

10:45We love Mexican food down there.

10:47I think I'm going to get this one.

10:49Ali, describe your dish to chef, please.

10:50I have a tequila-braced pork tenderloin with a little Fresno on top.

10:56I like the citrus touch and the toston.

10:58Pork is a little bit dry for me.

11:02A good flavor.

11:04Thank you, Chef.

11:04Right, John, please.

11:05A seared pork tenderloin with chili relleno and pickled peppers.

11:10Chili relleno is one of my favorite, favorite things to eat.

11:13So let's see.

11:14No pressure.

11:14Let's see.

11:17Nice.

11:18All right, Chef, does the point go to Ali or to John?

11:24Ali, I think this time the point is going to go to John.

11:26Wow.

11:28Sorry, Chef Ali, you're not going to sneak one in on me today.

11:30Today is my day, and let's keep this going.

11:34Next up, the battle of the red prawns.

11:36Let's go, Alexandra.

11:38And Henry.

11:40Henry, I'm coming for you, buddy.

11:42All right, Henry, let's start with you first.

11:44Describe your dish to Chef.

11:45I did a cassava puree with charred endive, and then for the prawn, basted in a little

11:51bit of butter, just kind of let the prawn do the work, so to speak.

11:56I would say everything on point, Henry.

11:58Thank you, Chef.

11:59Henry, well done.

12:00Right.

12:00Okay.

12:00Start with me, please, Alexandra.

12:02I've got a shrimp Diablo with some charred endive on the bottom, jicama matchsticks for

12:07a little bit of crunchy garnish.

12:08It works.

12:11I like your chasva tortilla, and I thought I was going to hate it.

12:15And the shrimp is well-cooked as well.

12:17Right, Chef, the point to the blue team, the red team.

12:20I'm going to give it to both.

12:22Wow.

12:22Congratulations, both of you.

12:23Three for three, Henry.

12:24Have a good job, guys.

12:26Well done.

12:27Next is...

12:28Red snapper.

12:29Anaya and Chris.

12:30It's Anaya's pepita-crusted snapper with chayote relish.

12:35Um, I don't know.

12:36Let's compare.

12:37Against Chris's...

12:39A pickled beet salad with mangoes with a seared snapper.

12:43The sauce is overpowering.

12:46So I'm going to give the point to the red team.

12:49Wow.

12:49Thank you, Chef.

12:50Anaya.

12:51Viva la Mexico!

12:52Oh!

12:54With both teams back to even, Rhode Island's Cara Marie looks to out-duel Iowa's Anthony

13:00with her...

13:01Bistecca con limon.

13:02The sopapilla is a little bit overpowering, but I think it's a good balance.

13:06Yeah.

13:06Thank you, Chef.

13:07...versus Anthony's grilled flat iron with mole.

13:10I like it.

13:11I like the spiciness at the end.

13:13Yes.

13:14So two good dishes, Chef.

13:15Two good dishes.

13:16Yes.

13:17I'm going to give it to both.

13:18Wow.

13:19Congratulations, both of you.

13:19Yeah.

13:21The culinary gods came together for me today because I finally got a point and a challenge.

13:28Next.

13:28Chicken thighs.

13:30Let's go.

13:30With the score still tied, North Carolina's Sydney is looking to take down Jaden from Massachusetts

13:36with her chicken adobo with yellow squash rice and grilled nopales.

13:40I think visually it looks attractive.

13:42Mm-hmm.

13:43Thank you, Chef.

13:44No salt other than the anchovies?

13:45The chicken had a little bit of salt on it.

13:48I was lacking a little bit of salt in the chicken.

13:50Really?

13:51Against Jaden's anchovy chicken with anchovy chili oil.

13:55I do have to say that I think the chicken was better cooked in Jaden's, and I think that's

14:01a point.

14:01Well seasoned.

14:02Jaden, great job.

14:04Giving the blue team a one-point lead going into the final tasting.

14:08Right.

14:09The battle of the skirt steak.

14:10Let's go.

14:10Jaden versus Lisa.

14:13Let's go, Lisa.

14:14Bring it home, Jaden.

14:16I am very nervous.

14:17Chef Gabriella, she's up there when it comes to Mexican cuisine.

14:20I have a lot of respect for this woman.

14:22Chef, this is not your ordinary backyard.

14:24It's a citrus guajiro marinade, and then you have a chayote escabiche.

14:29Mmm.

14:31The corn flavor makes it, you know, sort of rounds up the meat.

14:34I like the salsa.

14:35I like the freshness of your garnish.

14:37Very well done.

14:39Jaden.

14:39Yes.

14:39Describe this to Chef, please.

14:41Here we have a homemade flour tortilla that's now turned into a tostada.

14:45On top is going to be a charred corn as well as a chayote relish.

14:49I do think it's very well seasoned.

14:51I like your salsa.

14:52Thank you, Chef.

14:53I appreciate it.

14:54Well done, both of you.

14:55Thank you, Chef.

14:56Please, back in line.

14:57Two really good dishes.

14:59Does the final point go to the blue team or the red team?

15:10I am going to give it to the blue team.

15:11Wow.

15:12Well done.

15:13Jaden.

15:17Bring it home.

15:18The first W on the blue team.

15:21It feels great.

15:23Join me in thanking this incredible chef for being here today.

15:27Good to see you again, my darling.

15:28My pleasure.

15:30My pleasure.

15:31Bye.

15:31Great job.

15:32Good luck.

15:32Good luck, everyone.

15:33Take care.

15:34Right.

15:35Blue team, do I have a reward for you?

15:38I'm so excited.

15:39Listen up.

15:40You are all going to be hosting your very own Fiesta Pool Party.

15:45All that partying is sure to work up a tremendous appetite, so you'll snack on a delicious Mexican

15:53lunch from the Scorpion Bar here at Foxwoods.

15:56It's great.

15:57Oh, man.

15:59And spa treatment.

16:00Oh, yeah.

16:02We could do a little bit of R&R and relax.

16:06Understood?

16:06Yes, chef.

16:07Ritting, your afternoon will be no party at all because all of you will be making tortillas

16:13by hand.

16:15They are agonizing to make.

16:18You're going to have to hand crank pounds and pounds of corn.

16:21Then you'll roll out these beautiful tortillas and get them ready for tonight's service.

16:25Understand?

16:26Yes, chef.

16:27Off you go, girls.

16:32Ah!

16:33Oh, hell yeah.

16:36Oh, my God.

16:37That's amazing.

16:38I feel like a kid in a candy shop right now.

16:40This is definitely the best reward that we've had so far.

16:43To the victory.

16:45To Jada.

16:46Hey!

16:48To the blue team, baby.

16:49This is a really good way to start off big on the blue team.

16:53Jump it.

16:53Woo-hoo-hoo-hoo!

16:57Go, Jada.

17:00Get it.

17:00Pop it up.

17:02Woo-hoo-hoo-hoo!

17:03Woo-hoo-hoo-hoo!

17:04Woo-hoo-hoo-hoo!

17:05I just let the rest of the guys

17:07and Jada splash around like some kids

17:10while old dad over here got a massage.

17:13My magic finger's over here.

17:14I'm telling you.

17:18Cindy, crank faster!

17:22Your face is turning red.

17:24I know.

17:24I'm over here, like, giving this thing everything I got

17:27for, like, a little tablespoon of paste.

17:30It just...

17:31It's righty-tighty.

17:33Gotta go this way.

17:34What lovely information to know,

17:37like, ten minutes ago!

17:40Awesome.

17:50I think I speak for all of us.

17:51We're happy to have you.

17:53I'm just happy to be here.

17:53I really am.

17:54How do we not turn into the red team, Jada?

17:58They're very easy.

17:59Listen, I think we have the recipe to not do that

18:02now that we have all six of us.

18:03So, I'm loving it.

18:05Like, so far, so great.

18:07What do you guys think the red team is doing right now?

18:09Getting corned.

18:10Is that what I was saying?

18:10Getting corned.

18:11Getting corned hard.

18:12Yeah.

18:14This is the time of my life, guys.

18:16I mean, wow, I've never had this much fun ever.

18:19Ay, Dios mio.

18:21Mis brazos.

18:22Call them, girl.

18:23Call them.

18:23There's probably tricks to this, too,

18:26that we don't even know.

18:27Kudos to the Mexican women doing this,

18:29because what the...

18:29I feel like a limp noodle right now.

18:31I feel like one of those little, like, floaty things

18:33outside of the car dealership.

18:35Like, my arms just are definitely going to need rest

18:38before dinner service tonight.

18:40I'm definitely going to have to take a shower before service.

18:43Sweaty as...

18:44We're getting somewhere, guys.

18:47We're a 16th of the way.

18:49That was very inspiring.

18:59Mourinho, open Hell's Kitchen, please.

19:01Let's go.

19:01So good.

19:05Scoring a seat to Hell's Kitchen

19:07in Foxwood Resort Casino

19:08is the hardest reservation in town.

19:12And for those lucky few,

19:14tonight is Mexican night.

19:16In addition to the usual classics...

19:19Can I please do the crispy skin salmon?

19:21I'll have the beef rolling too.

19:22Chef Ramsay is offering Mexican delicacies.

19:25May I please get the spicy Caesar salad?

19:28Including a lamborea chili relleno appetizer

19:31and, as an entree,

19:32an al pastor grilled pork chop

19:34served with Mexican street corn

19:36and topped with gotilla cheese.

19:38Door's just open, gentlemen.

19:40Hey, ladies, excuse me.

19:41That's fine. I'll be a gentleman.

19:42I'll be forgetting that there's a woman in the building.

19:44I'm feeling good going into dinner service right now.

19:47You know, like, Jada's here.

19:48We got a new menu.

19:49Fresh start.

19:50Blue team.

19:50Yes, Chef.

19:50Fresh out of the gate.

19:51Let's go.

19:51Yes, Chef.

19:52Four covers table.

19:52Two Caesar, two risotto.

19:53Yes, Chef.

19:54Two risotto.

19:55I'm six out.

19:56Six minutes out.

19:57Six minutes out.

19:58New team, new dishes.

20:00Honestly, I'm feeling pretty confident.

20:02How long, Jada?

20:03Now we're two out, Chef.

20:04I know it's for two risotto.

20:05Two heard.

20:06Wow, that's quick.

20:07Two out already?

20:07Yes, Chef.

20:08OK, good.

20:09Let's go.

20:09Apps is one of those stations where you're able to distinguish your voice from everybody else's.

20:14They kind of have that stride and set the tone for the rest of the night.

20:17Walking those first two risos right now.

20:20Coming down, guys.

20:21Behind you, Chef.

20:26That's rubber, though.

20:27Blue team.

20:27Yes, Chef.

20:28Come here.

20:30Risotto delicious.

20:31Just touch them a minute.

20:32Just touch them.

20:33I'm not serving them, but.

20:34Yes, Chef.

20:35No, no, don't say yes, Chef.

20:36Touch them.

20:37They are solid.

20:38What does that mean?

20:39Overcooked, Chef.

20:40Come on, Jada.

20:40Will you please?

20:42Ah, those lobsters, man.

20:44It's just one of those things you have to get into repetition, you know?

20:47Hey, it's butter poached lobster.

20:49Yes, Chef.

20:50Yeah, not hammered.

20:51Yes, Chef.

20:52Let's go.

20:52Henry, please.

20:53Yes, Chef.

20:54Yes, Chef.

20:54It's boiling over.

20:55We're out of control, and we're about to go up in flames.

20:58When you're not the person cooking said product, and you're still on the hook for it,

21:03it can be frustrating a little bit.

21:05Coming down, guys.

21:05Jaden, come on.

21:07Go, please.

21:09Now that Jaden has perfected the poached lobster tail, Sydney hopes to do the same with

21:14her scallops in the red kitchen.

21:16Those are browning already.

21:17There you go.

21:18Just go around.

21:19Sydney and Lisa on fish tonight, and those ladies are strong.

21:22I'm not worried at all.

21:23Can I walk with these?

21:23Both.

21:25Always keep them on the side.

21:26The sides are worth the hottest.

21:28Scallops, please.

21:29Yes, Chef.

21:30Bring out of there.

21:32Let's go.

21:33That one's raw.

21:37Oh, no.

21:37I mean, no.

21:39Hey, ladies.

21:39Ladies.

21:40All in, come here a minute.

21:41Yes, Chef.

21:43Look what I'm getting.

21:44Look.

21:45It's not even near.

21:46Who cooked them?

21:47I cooked them, Chef.

21:49I don't get it.

21:50I do not get it.

21:51Start the table again.

21:52Yes, Chef.

21:53I've seen Hell's Kitchen so much, like, my biggest fear is to up scallops.

21:58Are you kidding me?

22:00Hey, red team.

22:01Is this because Jade is gone?

22:02No, Chef.

22:03No, Chef.

22:04Four out on two Rizzo's.

22:06Drop that lobster.

22:06Four herb.

22:07Lobster's working, Chef.

22:09Jade and I are starting to find a rhythm.

22:11That looks really good.

22:11Do you need herbs?

22:12No, not yet.

22:13No, yeah.

22:13This kind of became like an assembly line of sorts.

22:16Jade, I'm walking in 10.

22:18Walking.

22:19Wow.

22:19She is good.

22:20Two more.

22:20We're six out.

22:21Beautiful.

22:22It's just risotto, risotto, risotto.

22:24Behind.

22:25Good timing.

22:26Good.

22:27Probably the best lobster I've had.

22:29Keep it moving, guys.

22:30Ladies, I'm on my third table next door.

22:34Jade is on apps.

22:35I get that, but there's nothing coming out.

22:37Yes, Chef.

22:37Give me 30 seconds on the two scallops.

22:39Okay.

22:40So I've got my scallops in the pan.

22:42I'm letting them sear.

22:44I canned them off to Lisa to watch.

22:47Right now?

22:48Open.

22:50Yes, Chef.

22:51And the next thing I know, when I get the scallops back, there's butter in here.

22:58I didn't put butter in here.

22:59Man, these are under still.

23:02Yeah, look.

23:02Look at this.

23:04In this competition, it's sink or swim on the stations.

23:07It's a lot of fat, Chef.

23:08Just don't want to drown them.

23:10Nobody can go help them.

23:11They can only help themselves.

23:12So I'm like, please get it together.

23:14Please get it together.

23:15Please get it together.

23:17Behind.

23:17Walking.

23:22Ladies.

23:22Yes, Chef.

23:24We started sending ice cold chili oregano.

23:26Now there's scallops.

23:27I don't know.

23:28Who cook these?

23:29We don't know.

23:30We both said, Chef.

23:31Okay.

23:32So I said it weeks ago, no butter.

23:34They're f***ing.

23:35Yes, Chef.

23:36Yes, Chef.

23:36Let's get to back in the kitchen.

23:39Jada.

23:39Yes, Chef.

23:40Come here a minute.

23:40Yes, Chef.

23:46I don't know what the f*** is happening in that red kitchen.

24:08Yes, Chef.

24:08But I'm getting overcooked with scallops.

24:10Yes, Chef.

24:10Can you go in there and have a f***ing word with them?

24:12I've got no idea what the f*** is going on.

24:14All right, guys, obviously he's not very happy.

24:16It was just a bad start, but we're going to turn back around and we're just all going

24:19to be in the past.

24:20I've got to get some f*** together.

24:21It's all done.

24:21It's not even worth dwelling over.

24:23We're just going to move past.

24:24Awesome, let's go.

24:25Jada's speech isn't incredibly motivating to me.

24:28In fact, I find it mildly annoying.

24:31Just like, hey, guys, you can do it, you know.

24:35Bounce back.

24:36It's like, okay.

24:40Will do.

24:40Walking to Rizzo's.

24:43Okay.

24:44Walking to lobster, to scallop.

24:49Here we go, yes?

24:51Yes, Chef.

24:52As the first red diners finally get some appetizers.

24:55Dear sweet goodness, I love it.

24:57Over in the blue kitchen, Chef Ramsay is already moving on to the first.

25:00Entree, two pork, two strip.

25:02Heard?

25:02Heard.

25:03Two strip.

25:03How long?

25:04Four minutes out.

25:05Two strip, two pork.

25:06Gone to three.

25:06Four minutes out.

25:07Four minutes out.

25:08Heard.

25:08Fries are down.

25:09I'm ready to stand out tonight.

25:11I've prepped the station.

25:12I have prepped it as if I'm going to war.

25:14I got backups on my backups.

25:17All right, let's walk it.

25:18Walking, Chef.

25:19I'm following right behind you in 30 seconds.

25:23Blue team, come here.

25:24Yes, Chef.

25:24Urgently.

25:27Why have you got Mexican cheese in the fries when it should be Parmesan?

25:31I put the wrong cheese in, Chef.

25:32No, man.

25:33Sorry, we'll refire it.

25:34Hey, hold on.

25:35Come here.

25:36Sadly, there's more.

25:37Pork is raw.

25:39It's not even pink.

25:40Pink I can get away with.

25:42When you can't even get the right cheese for a New York strip, and you can't even cook

25:45me a pork chop, we're .

25:46Yes, Chef.

25:47Yes, Chef.

25:49Henry right now is having a hard time with those pork chops.

25:51He's not using the grill properly.

25:53He's not using the oven properly.

25:54He's not using his brain properly.

25:56All right, team, six minutes out.

25:58Pork chop refired.

25:59Heard.

26:00Henry's a great chef, so I would expect better out of him.

26:03Yo, pork, are you good?

26:04Yeah, I'm good.

26:05Garnish is walking, Chef.

26:07That's beautiful, isn't it?

26:08I got you.

26:08Thank you, Chef.

26:09I'm going to walk.

26:10All right, I'm walking pork.

26:11I'm going around you.

26:14Go, please.

26:15Bounce back, guys.

26:16We got this.

26:17With diners finally getting their first taste of pork chops.

26:20Pork is really good.

26:22The red team is hoping their entrees will impress as well.

26:25Entree to pork and to New York strip, please.

26:27Yes, Chef.

26:28I don't do need pork.

26:29Give me four minutes.

26:30Four minutes.

26:30I can meet you in the window in four minutes.

26:32I absolutely am very excited to be solo tonight on meat.

26:35You want to touch this and tell me what you think?

26:37Just throw in a little more.

26:38Yeah.

26:38Okay, cool.

26:39Perfect.

26:39No, no, that's perfect.

26:40Hell yeah, I get to work by my damn self.

26:43It's the best way for me to work.

26:44Hello.

26:45You ready to walk?

26:47Walk.

26:48Yeah.

26:48Let's walk.

26:49You ready?

26:49There you go.

26:49Walk.

26:50It's your strip to pork.

26:51Heard.

26:52Right behind.

26:52Heard.

26:53Heard.

26:58Ladies, come here.

26:59Yes, Chef.

26:59I have no idea what the f*** going on there.

27:02That is over f***ing cooked.

27:05Not an ounce of f***ing juice.

27:07Yes, Chef.

27:07Jada.

27:08Yes, Chef.

27:08Come here.

27:09F*** up in the corner.

27:12Dried pork.

27:13Yes, Chef.

27:14Not over, not under, but dry.

27:16Very dry, Chef.

27:16What jerky?

27:17Jada's my girl, but I'm f***ing pissed.

27:20He thinks we f***ing suck without her.

27:22The glaze, like, literally the last 60 seconds.

27:25This is not glaze.

27:25Well, then I would pull it closer to you so that way it's not so hot.

27:29Ladies, are we hearing what she's saying?

27:32I mean, send her f***ing over here.

27:33You better listen to her ass because she's not talking to me.

27:38I'm starting to get a little pissed off.

27:40Like, this is f***ing embarrassing.

27:41Like, what the f***?

27:42You need to f***ing watch her mouth, though.

27:45I don't have time for the petty f***ing.

27:48The slamming.

27:49The attitude.

27:50The, ugh, we got to get it together.

27:52I'd like to sell my meat at some point in time tonight.

27:54I got all these proteins cooked.

27:56Yeah, bitch, you got the easiest job out here right now.

27:58I got two strips.

27:59I'm ready to walk.

28:00Okay, heard.

28:01Yes, ma'am.

28:02Right behind.

28:06Chef.

28:10Good.

28:10Well done.

28:11Let's go.

28:13You're very welcome.

28:14Wow.

28:15This pork chop is amazing.

28:16Think about over it.

28:19Four now, two shrimp, two pork chop.

28:21Heard.

28:22Let's go.

28:23Two shrimp.

28:24Four minutes, two shrimp, two pork.

28:25John, let's get fries broken.

28:27All right, fries walking up.

28:29Garnish for two New Yorks.

28:31John seems very nervous on garnish.

28:33I know he sweats a lot, but he's already sweating.

28:39Now there's no cheese on there, is there?

28:41Blue team.

28:42Yes, Chef.

28:43All of you.

28:44Yes, Chef.

28:45Here's why we're not standing out.

28:47This is painful.

28:48I've gone from Mexican cheese over the fries.

28:51I've now gone back to no cheese on the fries.

28:53Yes, Chef.

28:54Off, John, will you please?

28:55Yes, Chef.

28:56Yes, Chef.

28:57I was back, John.

28:58Come on, please.

28:59Got this.

29:00It's fries.

29:01Garnish is not that hard for station.

29:02You've got to figure that out, boss.

29:06Do you need more time on that one?

29:07One minute.

29:08Yes, Chef.

29:09You just feel a lot better.

29:10Walking.

29:11We're walking.

29:12Two strips.

29:13Two pork.

29:14John, your sides are up.

29:15Garnish is up.

29:16We're waiting on those steaks.

29:17Walking right now, Chef.

29:23Chris.

29:24Yes, Chef?

29:25Chris, come here.

29:26What's that temperature there?

29:27That's medium well, Chef.

29:28I just want it right, guys.

29:29I want it right.

29:30Get me two mid-rare New York strips.

29:33Oh, my God.

29:34The meat station is no joke.

29:37How long on that beef?

29:38I need two minutes, guys.

29:39I heard that.

29:40A few minutes.

29:41I think you're good.

29:42It's just the being there solo can really fluster you a little bit.

29:45One minute out, and I'm refiring my two strips.

29:48Now walk.

29:49You got it.

29:50I'm coming right behind you.

29:51Walk.

29:52Refiring a new two.

29:53John, send that, please.

29:54Complete that table, yes?

29:55Yes, Chef.

29:56While Chris bounced back quickly from his overcooked New York strips.

30:00The steak is perfectly cooked.

30:02The Red Kitchen is looking to get their next table of entrees to the pass.

30:06You about to walk garnish?

30:07Yep.

30:08All right.

30:09Walking.

30:10Here?

30:11Yes.

30:12Ready to walk?

30:13Yeah.

30:14Walking.

30:15You're to the right.

30:16I'm to the left.

30:17Okay.

30:18Right there's one.

30:24Ladies.

30:25Yes, Chef.

30:26Please don't be undercooked chicken.

30:28Taste it.

30:29Oh, it's missing the cilantro.

30:30Oh, you can see it with your eyes, yeah?

30:32You've all switched off.

30:34The tiniest of details, no one gives a about.

30:37Come on.

30:38Come on.

30:39Hey, hold on a minute before we start running away.

30:44When something's really terrible, Chef Ramsay will take it and put a towel over it.

30:49So when you see the towel of terror, you're just like, oh, please don't be my thing.

30:52Please don't be my thing.

30:53Please don't be my thing.

30:54It's over 90 minutes into dinner service.

31:06Ladies.

31:07Yes, Chef.

31:08Come here.

31:09Yes, Chef.

31:10Please don't be undercooked chicken.

31:11And Chef Ramsay has once again called the struggling red team to the pass.

31:16What happened to the ladies from the last service?

31:21I've got raw salmon.

31:23I've got raw chicken.

31:26Little Miss attitude I can't do no wrong does something wrong.

31:31Every station tonight has absolutely let me down.

31:37All of you, get out of here.

31:39And hey, come up with two nominees that your team could do without.

31:43Because this is embarrassing.

31:45Get out.

31:46Yes, Chef.

31:51Well, good thing we got our food at least.

31:53Yeah.

31:54Anybody want to go first?

31:59I think fish had the worst issues.

32:02I was third.

32:03Fish also had the most amount of to cook on it.

32:05So like, chill out.

32:07You were cooking all the scallops, the one that was buttery?

32:10The next one that came back, I threw butter in her pan.

32:12And that was just you, pork chops, start to finish?

32:15Yeah.

32:16Those pork chops, I had Lisa check them and she said they were fine too, but I'm the only one that's going to be held accountable.

32:23I will say I did fail on a few things with garnish.

32:28Once I got back into it, the thing, I was getting it right.

32:32Everybody fixed their mistakes tonight for the most part.

32:33Well, I didn't have any, it didn't hold back any tickets.

32:35It did.

32:36Raw chicken is a little bit scarier than some under salted potatoes.

32:40And I fixed those potatoes.

32:41I mean, it's embarrassing when potatoes go up and they're not seasoned.

32:45It's embarrassing that he had to call Jada in there.

32:47You know how that makes us look?

32:49Jada leaves and we crumble.

32:51That's a problem.

32:52It's a big problem.

32:53Anaya just, she has the floor.

32:56I mean, she never doesn't have the floor.

32:57Even if Anaya doesn't have the floor, she's taking the floor.

33:00The teammate that's not here anymore, obviously she's the one who's holding the team together.

33:04But she still feels the need to get loud.

33:06Literally, garnish the tank tonight.

33:08If I was Chef Ramsay, I wouldn't want somebody like that to run my restaurant.

33:13I'm irritated as .

33:17While the red team tries to figure out who to nominate,

33:20Walking in one minute.

33:21Heard.

33:22The blue team is trying to avoid a similar fate.

33:25Garnish, go up.

33:27I'm coming right behind you.

33:28Walk.

33:29Heard.

33:30Come on, guys.

33:31I just grabbed you.

33:36Where are we?

33:37Mid-rare?

33:38Yes, sir.

33:40Yes, sir.

33:41Service, please.

33:42Guys, good job.

33:43Finish off, Chef.

33:44You just look perfectly.

33:45Way better.

33:46Hey, blue team, come here.

33:47Yes, Chef.

33:48Line up there.

33:49Half and half.

33:50Yes, Chef.

33:51That was brutal.

33:52Mistake after mistake after mistake.

33:54There's no winning team.

33:55Get back to the door and come back to me with two names that you could do without.

33:59Because this performance was off out of here.

34:00Yes, Chef.

34:01Yes, Chef.

34:02Unbelievable.

34:03I think we just ripped the f***ing hand in off doors.

34:04Let's vote.

34:05I'm gonna have to go John and Chris.

34:06Yes, Chef.

34:07No, no, no, no, no.

34:08No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no.

34:13Because this performance was f***ing off out of here.

34:16For sure.

34:17For sure.

34:21Unbelievable.

34:26I think we just ripped the f***ing hand in off doors.

34:28Let's vote.

34:29I'm gonna have to go John and Chris.

34:33John, I mean, it's fries and cheese.

34:36I'm gonna go Chris and John.

34:39What I felt put us back would be, you know, Henry with pork chops and Chris on meat.

34:47I'm gonna go Henry and John.

34:50Do I feel like I should go home for a f***ing pork chop? No.

34:54Do I feel like, you know, I led to service getting f***ed? Yeah, 100%.

34:58So I'm gonna vote for Chris and I'm gonna vote for myself.

35:03Me holding myself accountable is not me wanting to go home.

35:05I deserve to be here, 100%.

35:07I'm gonna have to agree about the whole garnish thing.

35:09I think it was a bad night on garnish.

35:11The fact that we got pulled up to the pass several times were very minor mistakes.

35:16And I think I'm just gonna have to go for what, like, set us back the most, which was probably the pork chop.

35:22Yeah, it's a three-way tie.

35:23Red Team, have you reached a consensus?

35:27Yes, Chef.

35:28Yes, Chef.

35:29Cara Marie, Red Team's first nominee and why?

35:30Our first nominee tonight, Chef, is Alexandra.

35:31There was a lot of issues with having a lot of things come from garnish to the pass and being sent back for not being seasoned properly and missing things.

35:35Or having wrong ingredients, Chef.

35:36Red Team's second nominee and why?

35:37Our second nominee tonight, Chef, is Alexandra.

35:38Our second nominee tonight, Chef, is...

35:40is...

35:41is Sydney.

35:43Sydney.

35:44Sydney.

35:45Sydney.

35:46Sydney.

35:47Sydney.

35:48Sydney struggled with the cook on...

35:50and why?

35:51Okay, yeah, I'm sorry.

35:52Yeah, I'm sorry.

35:53No.

35:54I'm sorry.

35:55I'm sorry, I'm sorry.

35:56I'm sorry.

35:57But, but, I don't know.

35:59I'm sorry.

36:00Yeah, I'm sorry.

36:01I'm sorry.

36:02I'm sorry.

36:03I'm sorry, I'm sorry.

36:04I'm sorry.

36:05is Sydney.

36:11Sydney struggled with the cook on pork chops

36:13and some of the scallops tonight,

36:15and that seemed to be the majority

36:17of the fish station's issue this evening, chef.

36:20Blue Team, have you reached a consensus?

36:23Yes, chef.

36:24Anthony, Blue Team's first nominee and why.

36:27Our first nominee is going to be John, chef.

36:31We felt that we were getting pulled up to the pass

36:33for things like fries being wrong.

36:35You know, at this point in the competition,

36:36we felt that was a minor thing.

36:38We shouldn't be f***ing up, chef.

36:40Blue Team's second nominee and why.

36:42Our second nominee is...

36:46Blue Team's second nominee and why.

36:52Our second nominee is...

36:54going to be Henry.

36:58We thought that there was an issue with that station,

37:00definitely an issue with those pork chops tonight

37:02that just kind of snowballed

37:04for our entree portion of the evening.

37:07Okay.

37:08Step forward.

37:09Henry, John, Alexandra, Sydney, move.

37:12Let's go.

37:13Alexandra, it's your third time.

37:14I know, chef.

37:15That's not a good sign for me.

37:17I'm willing to fight, chef.

37:18How about bringing a fight during service?

37:20I want to bring your confidence back, chef.

37:21It'll never happen again.

37:22And if it does, let me go right then.

37:27Sydney, what happened?

37:29I rushed my first scallops that got sent back.

37:31I definitely was not confident in my scallops at all,

37:34but I knew I needed to get food to the pass

37:36so I didn't let everyone else's f***ing die,

37:38and I should have pushed back instead of sending them up.

37:40I'm starting to doubt the confidence I've got in you

37:42because if that's what you try to push out

37:44and blindside me,

37:45is that a reflection of you as a chef?

37:47No, chef.

37:47It's not a reflection of me,

37:48not by any means, chef.

37:50I learn from my mistakes,

37:51and I'm a fighter.

37:56John.

37:56Yes, chef.

37:57The fries tonight,

37:58I've got one with wrong cheese,

38:00one with no cheese,

38:01and one that is undercooked.

38:02The same dish.

38:04What the f*** happened tonight with you?

38:06I'm just...

38:07Truthfully now.

38:08Truthfully, chef.

38:08I made a mental error in the very beginning,

38:10reusing the wrong cheese,

38:11and then from there, chef,

38:13I was spending a lot of time

38:13remaking garnishes for recooks,

38:16and it just kind of made me wobbly, chef.

38:18Tell me why you should stay in Hell's Kitchen.

38:20Chef, I'm a great leader.

38:21I work hard.

38:22Again, I've taken responsibility,

38:23and I own up for mistakes that I've made.

38:25Ultimately, chef, I got behind,

38:27and I hold myself accountable to that,

38:29and I want to get better as a chef.

38:32Henry.

38:34Why should you stay in Hell's Kitchen?

38:35I should stay in Hell's Kitchen

38:36because this is one ball

38:38that I'm never going to drop again.

38:39You know, I learn from my mistakes,

38:40and not only that, you know,

38:41first time being up here on elimination,

38:43you know, I have more to give you.

38:45I'm ready to show you.

38:45Tomorrow night's service, 100%.

38:47My decision is...

38:51Henry.

38:59Your worst performance so far, young man.

39:01Yes, chef.

39:02Get it together.

39:03Yes, chef.

39:03Back in line.

39:04Yes, chef.

39:06John.

39:06Young man, too many bad services,

39:15and honestly, on tonight's performance alone,

39:18it is as clear as day.

39:19You are not ready to become my head chef.

39:22Give me a jacket, please.

39:23Yes, chef.

39:24Thank you for the opportunity, chef.

39:25Appreciate you.

39:26I wish it was stronger.

39:27You bet.

39:27Thank you, chef.

39:28I appreciate you.

39:28Good night.

39:29You bet.

39:30Bye, John.

39:31Bye, John.

39:31Bye, team.

39:32Proud of you guys.

39:32Keep it up.

39:33Tonight wasn't my night.

39:37Didn't show you that I'm your guy,

39:39but I've kept my head up high.

39:40I took my lashings like a man,

39:42and I got better every single day

39:44that I came into this competition.

39:46Chef, it was an absolute honor

39:47and pleasure to be here.

39:48Next time you're down in Georgia,

39:50I hope that you give me a call,

39:51and we can cook together on the farm.

39:53Sydney.

39:54Yes, chef.

39:55Alexandra, back in line.

39:59You've been so much better than what I've witnessed.

40:02That's the most frustrating thing.

40:04It's time to wake up, all of you.

40:06Yes, chef.

40:06Get out of here.

40:08That feeling up there in the hot seat,

40:11getting ripped to shreds by Chef Ramsay,

40:13I wouldn't wish that on anybody.

40:16Still here.

40:18I'm relieved my journey hasn't ended,

40:20but I'm disappointed that I've let.

40:24Chef, I'm down.

40:25What do we do next time?

40:26Not it up.

40:28Don't count me out yet.

40:29We only go up from here.

40:30What did I tell you?

40:31Only up from here.

40:31What did I tell you?

40:32To hear Chef Ramsay say that

40:35he's losing confidence in me,

40:37and he thinks that I crack under pressure is like...

40:41You were like,

40:41Chef, I'm not done.

40:42I'm going to keep fighting.

40:44Can you ?

40:44I'm so proud of you.

40:46I'm so grateful to be able to have the opportunity

40:49to show him the next time

40:51that I'm not going to crack under pressure.

40:53I knew you pulled it right from here.

40:56John may be from the peach state,

40:57but there was nothing peachy

40:59about his performance tonight.

41:06Next time on Hell's Kitchen, Battle of the States...

41:09What the ?

41:10Henry?

41:11Will the blue team do everything it can...

41:14Oh.

41:15I will literally kill these men.

41:17...to throw the red team off their game.

41:19This is some Sabatua-type...

41:20Oh, God.

41:21Dude, how did that happen?

41:22...is way too salty.

41:24And will their antics go too far?

41:26What the is on the floor in here?

41:28Oh, my God!

41:30Oh.

41:31Karma is a real bitch.

41:32What the ?

41:33Causing Chef Ramsay to make a drastic decision.

41:36One of you will not continue...

41:38...on another whirlwind episode...

41:40...suck to suck.

41:41You get what you give.

41:43...of Hell's Kitchen.

41:44I don't feel that bad.

41:45When two children...

41:47...

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