- 2 hours ago
Hell's Kitchen Season 24 Episode 7
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🎥
Short filmTranscript
00:00Previously on Hell's Kitchen, Battle of the States.
00:04The teams began the day in an upbeat mood.
00:07As Chef Ramsay challenged the chefs to...
00:10Elevate fried chicken.
00:12Fried chicken, baby.
00:14But 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!
00:32And 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.
00:44Which 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 and I, 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 off.
01:19Nice to kill the Wellingtons.
01:20Woo!
01:21...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...
01:29Antonio.
01:30...home.
01:31Good night.
01:32...ending his dream of becoming head chef at Hell's Kitchen Foxwood's Resort Casino.
01:38Jaden.
01:39But Chef Ramsay wasn't finished.
01:41Give me your jacket.
01:42Yes, Chef.
01:43You are going to the blue team.
01:44As he evened up the teams...
01:46Jaden, make your presence felt.
01:48Be the alpha.
01:49Antonio couldn't.
01:50Absolutely, Chef.
01:52...and 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, Aniyah.
02:12If you could stop touching her teammates.
02:14Excuse me.
02:15She's going to f***ing save y'all.
02:16I know why he chose Jada.
02:17I mean, they definitely need somebody strong on the blue team.
02:20You're welcome.
02:21I don't really know how I should react to that.
02:23I'm just going to leave that one alone.
02:25I'm losing my bestie in the kitchen.
02:27Took my bitch.
02:29But...
02:30...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.
02:41Mm-hmm.
02:42Because sometimes they just need someone with mom energy to be like,
02:44shut the f*** up and just do what needs to be done.
02:56Here, okay, if I start it, you've got to finish it.
02:59Wait, right ahead?
03:00You ready?
03:01Yeah.
03:02Back over?
03:03Yep.
03:04We will have a dance challenge.
03:10It's a mariachi band!
03:11Oh, my God!
03:17There's a mariachi band in the dorm right now.
03:21The one in the back had this cute little sign on them that said,
03:23follow us.
03:24We're like, okay, we're just going to go with the flow and follow this guy.
03:27Line up, guys.
03:34Good morning!
03:35Good morning, chef!
03:36Come on, how cool was that?
03:37That was amazing!
03:38That was awesome!
03:39So today, as you've probably already guessed, you'll be cooking Mexican.
03:43Nice!
03:44Awesome!
03:45Now, we're going to have a little fun this morning with a game I like to call guacamole.
03:50James, Michelle?
03:51Oh, my God.
03:53Welcome to our giant avocado.
03:55What?
03:56Oh, it's a cotto.
03:57How cool is that?
03:58That's so cute!
04:00Here's how this is going to work.
04:02There are six proteins.
04:03Chicken thighs, flat iron steak, pork tenderloin, red prawns, red snapper, and skirt steak.
04:10Incredible proteins across Mexican cuisine.
04:13That means you'll obviously be going up against the chef on the other team.
04:16Understood?
04:17Yes, chef!
04:18Good.
04:19Both teams have a quick meeting.
04:20Come to a consensus.
04:21Who's doing what?
04:22I want snapper.
04:23I'll do prawns.
04:24All right, so what's that?
04:25Prawns?
04:26Prawns.
04:27I got it.
04:28Henry and Alex again.
04:29There's my guys.
04:31I'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 and John.
04:43Wow.
04:44Let's get us some ingredients.
04:45Mexican food is just not my forte.
04:47Obviously, I'm a big boy.
04:48I love to eat it.
04:49But Chef Ellie, she's out there in Nevada.
04:51So I know she's got experience with some of these flavors that I don't.
04:55You set?
04:56You ready?
04:57Yes, chef.
04:58You set?
04:59Guacamole.
05:00Up.
05:01In today's challenge, one chef from each pairing.
05:04Oh.
05:05Black beans.
05:06We'll try to whack the ingredients they want.
05:08Five.
05:09Plantains.
05:10Get them.
05:11For their elevated Mexican dish.
05:13No, no.
05:14Oh, Ellie.
05:15Whatever ingredients they whack, both chefs must use.
05:19I wanted that one.
05:20I tried getting it twice.
05:2115 seconds.
05:22Feels like that.
05:23That's 15 seconds.
05:24Real time.
05:25That.
05:26So plantains, yes.
05:27Poblano chilis, beans, tequila, and cream cheese.
05:30Happy with that?
05:31Yeah, we got this.
05:32It is what it is.
05:33I can make something work with those.
05:36Next up, Cara Marie Anthony.
05:38Make good choices.
05:39Oh, yeah.
05:40I got you.
05:41I'm ready to get inside that giant avocado hole and whack it.
05:45Set.
05:46Guacamole.
05:47Get the tomatoes.
05:49What happens when you get a man in charge of shopping?
05:54Okay, up next, Anaya and Chris.
05:59Feeling ready, chef.
06:00Guacamole.
06:01What the ?
06:02Where?
06:03What the ?
06:04Hit something.
06:05Oh, , I hit the wrong .
06:06Hit the one in the middle right there, Slaju.
06:07What?
06:08Where the ?
06:09Hit it.
06:10Where ?
06:11What a terrible mix.
06:14Next up, Sydney.
06:16Jaden.
06:17Avocado.
06:18Rice, rice.
06:19Rice.
06:20Rice.
06:21Nice, nice.
06:22Cotilla.
06:23Three, two, one.
06:26It was pretty fun.
06:27Next up, Alexandra and Henry.
06:28Let's go.
06:29Nothing weird, Henry.
06:30Nothing weird.
06:31Guacamole.
06:32Up next up.
06:33You gotta go, man.
06:34Red cabbage.
06:35Pick them up.
06:36Endive.
06:37Endive.
06:38Endive.
06:39Endive and Mexican food.
06:40You're welcome.
06:41I've never seen anyone that excited over an endive, let me tell you.
06:46One more left.
06:47Jada.
06:48And Lisa.
06:49Let's go.
06:50Guacamole.
06:51Corn.
06:52For anybody out there who thinks that it's easier than it looks, I can tell you from experience,
07:02it is not.
07:03Chef, I tried.
07:04One.
07:05It's minimal.
07:06Now that you've got your ingredients, you'll have 45 minutes to make that incredible Mexican
07:12dish.
07:13Your 45 minutes starts now.
07:16Off you go.
07:17Come on, ladies.
07:18Let's go.
07:19Welcome to the blue TMJ.
07:20Thank you, chef.
07:21What are you making, Lisa?
07:22I'm gonna do like a cream corn base.
07:23Okay.
07:24I'm gonna try to pickle the chayote.
07:25I'm gonna marinate the steak.
07:26And I'm just gonna see what I could use for garnish after that.
07:27Okay.
07:28In Mexico, spices everything.
07:29I have to make this work with what ingredients I have.
07:30I got little to nothing to elevate this dish.
07:31What's the menu description of your dish?
07:32Seared pork chef with chili rice.
07:34I'm befuddled.
07:35I'm befuddled.
07:36I can't even pronounce some of these different things.
07:37And tostados.
07:38I don't know the name of them.
07:39Tostones.
07:40The plantains.
07:41Tostones.
07:42Yes, chef.
07:44Tostones.
07:45I've never heard of that term before in my entire life.
07:47You know how to make those, right?
07:48I'm about to figure it out, chef.
07:49But I can help you if you need help out.
07:5411 minutes!
07:55Henry, how you feeling?
07:56I'll be biting myself in the ass with this endive.
07:57I hadn't really thought too far ahead on what I want to do with the endive.
08:02If you want to taste this, much appreciated.
08:03I'm gonna make it easy.
08:04I actually like the endive sex.
08:07I'm so sorry.
08:09You're gonna have to be a ticker.
08:10A ticker.
08:11I think I'm a little bit okay.
08:12I'm big.
08:13You know how to do it, man.
08:14You know how to do it, man.
08:15I'm sorry.
08:16If you want to taste this, much appreciato.
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, thank you, chef.
08:25I want to win.
08:26We're leaning on Jada today, aren't we?
08:28What are you working on, Ziggy?
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.
08:43I 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?
09:11I 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.
09:2125 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.
09:29Last seconds.
09:29Right here.
09:30Over here.
09:30Over here.
09:30Over here.
09:31Over here.
09:31Over here.
09:31Over here.
09:32One.
09:33Well done.
09:34Good.
09:36Listen 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
09:47in 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
10:02in the world.
10:04All of you, please welcome Gabriella Comara.
10:10So good.
10:11Oh, good to see you.
10:12She is almost a historian more than she's a chef.
10:16And so to have somebody at that intellectual greatness here
10:19gives me chills.
10:21You know as well as I do that Mexican cuisine has gone
10:24through 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,
10:33which is wonderful.
10:35Chef, you ready to taste?
10:36I'm ready to taste.
10:37Right.
10:37Let's begin with the battle of the pork tenderloin.
10:40Good morning, Ellie.
10:40Ellie 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.
10:49Ellie, describe your dish to chef, please.
10:51I have a tequila braced pork tenderloin
10:54with a little Fresno on top.
10:56I like the citrus touch and the toston.
10:58Pork is a little bit dry for me.
11:03A good flavor.
11:04Right, John, please.
11:05A seared pork tenderloin with chili relleno
11:08and pickled peppers.
11:09Chili relleno is one of my favorite, favorite things to eat.
11:13So let's see.
11:14No pressure.
11:14Let's see.
11:17Nice.
11:19Right.
11:19Chef, does the point go to Ellie or to John?
11:24Ellie, I think this time the point is going to go to John.
11:26Wow.
11:28Sorry, chef.
11:28Ellie, 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.
11:38Right, go.
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,
11:48and then for the prawn, basted in a little bit of butter,
11:52just 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.
12:01Let's start with you, please, Alexandra.
12:02I've got a shrimp Diablo with some charred endive on the bottom,
12:06jicama matchsticks for a little bit of crunchy garnish.
12:10It works.
12:11I like your cassava 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.
12:24Well done.
12:25Good job, guys.
12:26Well done.
12:27Next is red snapper.
12:29Anaya and Chris.
12:31It's Anaya's pepita-crusted snapper with chayote relish.
12:35I don't know.
12:36Let's compare.
12:37Against Chris's.
12:39Pickled beets, sallow, and 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.
12:50Viva la Mexico!
12:54With both teams back to even, Rhode Island's Cara Marie looks to out-duel Iowa's Anthony with her.
13:01Bisteca con limon.
13:02The sopapilla is a little bit overpowering, but I think it's a good balance.
13:06Yeah.
13:06Thank you, chef.
13:07Versus Anthony's grilled flat iron with mole.
13:10I like it.
13:11I like the spiciness at the end.
13:13Yes.
13:14So I took the dishes, chef.
13:15Two good dishes.
13:16Yes.
13:17I'm going to give it to both.
13:18Wow.
13:19Congratulations, both of you.
13:20Yeah.
13:20The culinary gods came together for me today because I finally got a point and a challenge.
13:28Next.
13:29Chicken 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.
13:42Thank you, chef.
13:44No salt other than the anchovies?
13:46The 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.
14:00And I think that's a point.
14:02Well 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.
14:11Jada versus Lisa.
14:13Let's go, Lisa.
14:14Bring it home, Jada.
14:15I am very nervous.
14:17Chef Gabriela, she's up there.
14:18When it comes to Mexican cuisine, I have a lot of respect for this woman.
14:22Chef, this is not your ordinary backyard.
14:24It's a citrus guajiro marinade.
14:27And then you have a chayote escabiche.
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.
14:39Jada.
14:39Yes.
14:39Describe this to chef, please.
14:40Here 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.
14:58Two really good dishes.
14:59Does the final point go to the blue team or the red team?
15:03I am going to give it to the blue team.
15:12Wow.
15:13Well done.
15:13Jada.
15:17Bringing home the 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.
15:33Good 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.
15:47All that party is sure to work up a tremendous appetite.
15:50So you'll snack on a delicious Mexican lunch from the Scorpion Bar here at Foxwoods.
15:56It's great.
15:57Oh, man.
15:59And spa treatment.
16:00Oh, yeah.
16:01We could do a little bit of R and R and R and relax.
16:06Understood?
16:06Yes, chef.
16:07Retting, 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.
16:28I 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.
16:47To the blue team, baby.
16:49This is a really good way to start off being on the blue team.
16:52Jump it.
16:53Woo!
16:54Woo!
16:54Woo!
16:55Woo!
16:55Woo!
16:56Woo!
16:56Woo!
16:57Woo!
16:57Woo!
16:58Woo!
16:59Woo!
16:59Woo!
17:00Woo!
17:00Woo!
17:01Woo!
17:01Woo!
17:02Woo!
17:02Woo!
17:03Woo!
17:04Woo!
17:04Woo!
17:05Woo!
17:05I just let the rest of the guys and Jada splash around like some kids while old dad
17:12over here got a massage.
17:13My magic fingers over here.
17:14I'm telling you.
17:18Sydney, crank faster!
17:22Your face is turning red.
17:24I know.
17:24I'm over here, like, giving this thing everything I got for, like, a little tablespoon of paste
17:30to just bloop.
17:31It's righty-tighty.
17:33Gotta go this way.
17:35What a lovely information to know, like, ten minutes ago.
17:40Awesome.
17:50I think I speak for all of us.
17:51We're happy to have you.
17:52I'm just happy to be here.
17:53I really am.
17:54How do we not turn into the red team, Jada?
17:56They're very easy.
17:59Listen, I think we have the recipe to not do that now that we have all six of us.
18:03Woo!
18:03Woo!
18:04I'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 right?
18:10I was saying getting corned.
18:11Getting corned hard.
18:12Yeah.
18:14This is the time of my life, guys.
18:16I mean, wow.
18:17I've never had this much fun ever.
18:19Ay, Dios mio.
18:21Mis brazos.
18:22Call them, girl.
18:23Call them, girl.
18:23Call them.
18:23Call them.
18:24There's probably tricks to this, too, that we don't even know.
18:27Kudos to the Mexican women doing this, because what the?
18:29I feel like a limp noodle right now.
18:31I feel like one of those little, like, floaty things outside of the car dealership.
18:35Like, my arms just are definitely going to need rest before dinner service tonight.
18:40I'm definitely going to have to take a shower before service.
18:43I'm sweaty as ****.
18:45We're getting somewhere, guys.
18:47We're a 16th of the way.
18:49That's very inspiring.
18:50Mourinho, open Hell's Kitchen, please.
19:01Let's go.
19:01Sobita.
19:05Scoring a seat to Hell's Kitchen in Foxwood Resort Casino is the hardest reservation in
19:10town.
19:12And for those lucky few, tonight is Mexican night.
19:16Daru.
19:17In addition to the usual classics.
19:19Can I please do the crispy skin salmon?
19:21I'll have the beef wellington.
19:22Chef Ramsay is offering Mexican delicacies.
19:25May I please get the spicy Caesar salad?
19:28Including a lamborea chili relleno appetizer, and as an entree, an al pastor grilled pork
19:34chop served with Mexican street corn and topped with gotilla cheese.
19:38Door's just open, gentlemen.
19:40Hey, ladies.
19:41Excuse me.
19:41I'm sorry.
19:41That's fine.
19:42I'll be a gentleman.
19:43I'll be forgetting that there's a woman in the building.
19:45I'm feeling good going into dinner service right now.
19:47You know, like, they're just here.
19:48We got a new menu.
19:49Fresh start.
19:50Blue team.
19:50Yes, chef.
19:51Fresh out of the gate.
19:51Let's go.
19:51Yes, chef.
19:52Four covers of the table.
19:52Two Caesar, two risotto.
19:54Yes, chef.
19:54Yes, chef.
19:54Two risotto.
19:55I'm six out.
19:56Six minutes out.
19:57Six minutes out.
19:58New team.
19:59New dishes.
20:00Honestly, I'm feeling pretty confident.
20:02How long, Jada?
20:03Now we're two out, chef.
20:04On those first two risotto.
20:05Two heard.
20:06Wow, that's quick.
20:07Two out already?
20:07Yes, chef.
20:08Okay, good.
20:09Let's go.
20:09Afts is one of those stations where you're able to distinguish your voice from everybody
20:13else'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.
20:28Yes, chef.
20:28Come here.
20:30Oh, risotto 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, Jaden.
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.
20:50Yes, 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, it can be frustrating
21:04a 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 her
21:14scallops in the red kitchen.
21:16Those are browning already.
21:17There you go.
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 where it's the hottest.
21:28Scallops, please.
21:29Yes, chef.
21:30Bring the out of there.
21:32Let's go.
21:33Yes, that was raw.
21:37Oh, no.
21:37I mean, no.
21:39Hey, ladies.
21:40Ladies.
21:40All in.
21:40Come 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 heard.
22:07Lobster's working, chef.
22:09Jade and I are starting to find a rhythm.
22:11That looks really good.
22:11You need herbs?
22:12No, not yet.
22:13No, yeah.
22:13It just kind of became like an assembly line of sorts.
22:16Jade, I'm walking in ten.
22:18Walking.
22:19Wow.
22:19She is good.
22:20Two more, we'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.
22:30You got this.
22:30Yes, chef.
22:31Ladies, 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.
22:39OK.
22:40So I've got my scallops in the pan.
22:43I'm letting them sear.
22:44I canned them off to Lisa to watch.
22:47Right now.
22:48Open.
22:50Yes, chef.
22:53And 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.
23:02Man, 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.
23:13So I'm like, please get it together.
23:14Please get it together.
23:15Please get it together.
23:17Behind.
23:17Walk in.
23:18Ladies.
23:22Yes, chef.
23:24We started sending ice cold chili oregano.
23:26Now there's scallops.
23:27I don't know.
23:28Who cooked these?
23:29We don't know.
23:30We both said, chef.
23:31OK.
23:32So I said it weeks ago, no butter.
23:34The .
23:35Yes, chef.
23:36Yes, chef.
23:37Uh, let's get to the back of the kitchen.
23:39Jada.
23:39Yes, chef.
23:40Come here a minute.
23:40Yes, chef.
23:41Yes, chef.
23:41Yes, chef.
23:42I don't know what the is happening in that red kitchen.
23:44Yes, chef.
23:45But I'm getting overcooked scallops.
23:46Yes, chef.
23:46Can you go in there and have a word with them?
23:48I've got no idea what the is going on.
23:50All right, guys, obviously, he's not very happy.
23:51It was just a bad start, but we're going to turn back around, and we're just all going to be
23:54out of time.
23:55All done, it's not even worth dwelling over.
23:58We're just going to move past.
23:58Awesome.
23:59Let's go.
24:00Two more scouts.
24:01Let's go.
24:02Let's go.
24:03Let's go.
24:04Let's go.
24:05Let's go.
24:06Let's go.
24:07Let's go.
24:08Let's go.
24:09Let's go.
24:10Let's go.
24:11Let's go.
24:12Let's go.
24:13Let's go.
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.
24:20All done.
24:21It's not even worth dwelling over.
24:22Awesome.
24:23Let's go.
24:24Let's go.
24:25Jada's speech isn't incredibly motivating to me.
24:28In fact, I find it mildly annoying.
24:30Just like, hey, guys.
24:32You can do it.
24:33You know?
24:34Bounce back.
24:35It's like, okay.
24:38We'll do.
24:41Walking to Rizzo's.
24:43Walking to Lobster.
24:44To Scallop.
24:49Here we go, yes?
24:50Yes, Chef.
24:51As the first red diners finally get some appetizers.
24:54Dear sweet goodness.
24:55I love it.
24:56Over in the blue kitchen, Chef Ramsay is already moving on to the first.
25:00Entree, two pork, two strips.
25:01Heard?
25:02Heard.
25:03Two strips.
25:04How long?
25:05Four minutes out.
25:06Two strips, two pork.
25:07Garnish at three.
25:08Four minutes out.
25:09Heard.
25:10Fries are down.
25:11I'm ready to stand out tonight.
25:12I've prepped it as if I'm going to war.
25:14I've got backups on my backups.
25:16All right, let's walk it.
25:17Walking, Chef.
25:18I'm following right behind you in 30 seconds.
25:22Blue Team, come here.
25:23Yes, Chef.
25:24Urgently.
25:26Why have you got Mexican cheese in the fries?
25:28It should be Parmesan.
25:30I put the wrong cheese in, Chef.
25:32No, man.
25:33Sorry, we'll refire it.
25:34Hold on.
25:35Come here.
25:36Sadly, there's more.
25:37Pork is raw.
25:38It's not even pink.
25:39Pink I can get away with.
25:41When you can't even get the right cheese for a New York strip,
25:43and you can't even cook me a pork chop with .
25:46Chef.
25:47Yes, Chef.
25:48Henry right now is having a hard time with those pork chops.
25:51He's not using the grill properly.
25:52He's not using the oven properly.
25:54He's not using his brain properly.
25:56All right, team, six minutes out.
25:57Pork chop refired.
25:58Heard.
25:59Henry's a great chef, so I would expect better out of him.
26:02Yo, pork, are you good?
26:03Yeah, I'm good.
26:04Garnish is walking, Chef.
26:06That's beautiful, Henry.
26:07I 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.
26:19Mm.
26:20Pork is really good.
26:21The red team is hoping their entrees will impress as well.
26:25Entree to pork and to New York strip, please.
26:27Yes, Chef.
26:28Give me four minutes.
26:29Four minutes.
26:30I can meet you in the window.
26:31Four 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.
26:39Okay, cool.
26:40Perfect.
26:41No, no, that's perfect.
26:42Hell yeah, I get to work by my damn self.
26:43It's the best way for me to work.
26:44Hello.
26:46You ready to walk?
26:47Walk.
26:48You ready?
26:49There you go.
26:50Walk.
26:51Walk.
26:52Right behind.
26:53Heard.
26:54Heard.
26:57Ladies, come here.
26:58Yes, Chef.
26:59I have no idea what the going on there.
27:02That is over cooked.
27:05Not an ounce of juice.
27:06Yes, Chef.
27:07Jada.
27:08Yes, Chef.
27:09Come here.
27:10Up in the corner.
27:12Dry pork.
27:13Yes, Chef.
27:14Not over, not under, but dry.
27:15Very dry, Chef.
27:16Pork jerky.
27:17He was my girl, but I'm pissed.
27:20He thinks we suck without her.
27:22The glaze, like literally the last 60 seconds.
27:24This isn't glazed.
27:25This is not glazed.
27:26Well, then I would pull it closer to you,
27:27so that way it's not so hot.
27:29Ladies, are we hearing what she's saying?
27:31I mean, send her over here.
27:33You better listen to her ass,
27:34because she's not talking to me.
27:38I'm starting to get a little pissed off.
27:39Like, this is embarrassing.
27:41Like, what the ?
27:43You need to watch your mouth, bro.
27:45I don't have time for the petty .
27:47The slamming, the attitude, the ugh,
27:50we gotta get it together.
27:51I'd like to sell my meat at some point in time tonight.
27:54I got all these proteins cooked.
27:55Yeah, bitch, you got the easiest job out here right now.
27:58I got two strip.
27:59I'm ready to walk.
28:00Okay, hey.
28:01Yes, ma'am.
28:02Right behind.
28:06Chef.
28:07Good.
28:08Well done.
28:09Let's go.
28:11You're very welcome.
28:12Wow.
28:13This pork chop is amazing.
28:15Think about it.
28:16Far now.
28:17Two strip.
28:18Two pork chop.
28:19Heard.
28:20Let's go.
28:21Two strip.
28:22Four minutes.
28:23Two strip.
28:24Two pork.
28:25John, let's get fries, Brock.
28:26All right.
28:27Fries walking up.
28:28Garnish for two New Yorks.
28:30John seems very nervous on garnish.
28:32I know he sweats a lot, but he's already sweating.
28:38Now there's no cheese on there, is there?
28:40Blue team.
28:41Yes, chef.
28:42All of you.
28:43Yes, chef.
28:44Here's why we're not standing out.
28:46This is painful.
28:47I've gone from Mexican cheese over the fries.
28:50I'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.
28:57Pass back, John.
28:58Come on.
28:59It's fries.
29:00Garnish is not that hard on the station.
29:02You've got to figure that out, boss.
29:05Do you need more time on that one?
29:06One minute.
29:07Yes, chef.
29:08Fries, chef.
29:09You just feel a lot better.
29:10All right, heard.
29:11Walking.
29:12We're walking.
29:13Two strips.
29:14Two pork.
29:15John, your sides are up.
29:16Garnish is up.
29:17Waiting on the steaks.
29:18Walking right now, chef.
29:22Chris.
29:23Yes, chef.
29:24Chris, come here.
29:25What's that temperature there?
29:26That's medium well, chef.
29:27I just want it right, guys.
29:29I want it right.
29:30Get me two mid-rare New York strips.
29:32Oh, my God.
29:33Jess.
29:34The meat station is no joke.
29:37How long on that beef?
29:38I need two minutes, guys.
29:39All right.
29:40Two 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.
29:48I walk.
29:49You got it.
29:50I'm coming right behind you.
29:51Walk.
29:52Refiring a new two.
29:53James, send that, please.
29:54Complete that table, yes?
29:55Yes, chef.
29:56While Chris bounced back quickly from his overcooked New York strips.
29:59The steak is perfectly cooked.
30:01The Red Kitchen is looking to get their next table of entrees to the pass.
30:05You about to walk garnish?
30:06Yep.
30:07All right.
30:08Walking.
30:09Here?
30:10Yes.
30:11Ready to walk?
30:12Yeah.
30:13Walking.
30:14You're to the right.
30:15I'm to the left.
30:16Okay.
30:17Right, there's one.
30:18Ladies.
30:19Yes, chef.
30:20Come here.
30:21Yes, chef.
30:22Please don't be undercooked chicken.
30:23Taste it.
30:24Oh, it's missing the cilantro.
30:25Oh, you can see it with your eyes.
30:26Yeah.
30:27You've all switched off.
30:28The tiniest of details no one gives a about.
30:29Come on.
30:30Come on.
30:31Hold on a minute before we start running away.
30:33When something's really terrible, Chef Ramsay will take it and put a towel over it.
30:48So when you see the towel of terror, you're just like, oh, please don't be my thing.
30:51Please 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.
31:22I'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.
31:36All 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.
31:51Good thing we got our food at least.
31:53Yeah.
31:57Anybody want to go first?
32:00I 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?
32:09The one that was buttery?
32:10The next one that came back, I threw butter in her pan.
32:12And that was just you?
32:13Pork chops start to finish?
32:14Yeah.
32:15Those pork chops, I had Lisa check them.
32:18And she said they were fine too.
32:20But I'm the only one that's going to be held accountable.
32:22I will say I did fail on a few things with garnish.
32:27Once I got back into it, the thing, I was getting it right.
32:31Everybody fixed their mistakes tonight for the most part.
32:32Well, I didn't have any.
32:33It didn't hold back any tickets.
32:34It did.
32:35It did.
32:36Raw chicken is a little bit scarier than some under salted potatoes.
32:39And I fixed those potatoes.
32:40I mean, it's embarrassing when potatoes go up and they're not seasoned.
32:44It's embarrassing that he had to call Jada in there.
32:47You know how that makes us look?
32:49Jada leaves and we crumble.
32:50That's a problem.
32:51It's a big problem.
32:53Anaya just, she has the floor.
32:55I 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.
33:01Obviously, she's the one who's holding the team together.
33:04But she still feels the need to get loud.
33:06Literally, garnish tank tonight.
33:08If I was Chef Ramsay, I wouldn't want somebody like that to run my restaurant.
33:12I'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.
33:25You guys just go up.
33:27I'm coming right behind you.
33:28Walk.
33:29Heard.
33:30Come on, guys.
33:36Where are we?
33:37Yes, Chef.
33:39Yes, Chef.
33:47Service, please.
33:51Guys, good job.
33:52Finish off, Chef.
33:54This looks perfectly.
33:55Way better.
33:56Hey, blue team, come in.
33:57Yes, Chef.
33:58Line up there.
33:59Half and half.
34:00Yes, Chef.
34:01That was brutal.
34:02Mistake after mistake after mistake.
34:06There's no winning team.
34:08Get back to the door and come back to me with two names that you could do without.
34:13Because this performance was off out of here.
34:16For sure.
34:17For sure.
34:21Unbelievable.
34:22I think we just ripped the ended up north.
34:23Let's vote.
34:24I'm going to have to go John and Chris.
34:25John, I mean, it's fries and cheese.
34:26I'm going to go Chris and John.
34:27What I felt put us back would be, you know, Henry with pork chops and Chris on meat.
34:44I'm going to go Henry and John.
34:45Do I feel like I should go home for a pork chop?
34:46No.
34:47Do I feel like, you know, I led to service getting butt-s***ed?
34:48Yeah, 100%.
34:49So I'm going to vote for Chris and I'm going to vote for myself.
34:50Me holding myself accountable is not me wanting to go home.
34:51I deserve to be here, 100%.
34:52I'm going to have to agree about the whole garnish thing.
34:53I think it was a bad night on garnish.
34:57The fact that we got pulled up to the pass several times were very minor mistakes.
35:02And I think I'm just going to have to go for what, like, set us back the most, which was
35:20probably the pork chop.
35:22Yeah, it's a three-way tie.
35:23Red Team, have you reached a consensus?
35:44Yes, Chef.
35:45Cara Marie, Red Team's first nominee and why?
35:47Our first nominee tonight, Chef, is Alexandra.
35:50I think there was a lot of issues with having a lot of things come from garnish to the pass
35:54and being sent back for not being seasoned properly
35:57and missing ingredients or having wrong ingredients, Chef.
36:00Red Team's second nominee and why?
36:03Our second nominee tonight, Chef, is...
36:07is Sydney.
36:11Sydney struggled with the cook on pork chops and some of the scallops tonight,
36:15and that seemed to be the majority of the fish stations issue this evening, Chef.
36:20Blue Team, have you reached a consensus?
36:22Yes, Chef.
36:23Anthony, Blue Team's first nominee and why?
36:26Our first nominee is going to be John, Chef.
36:30We felt that we were getting pulled up to the pass for things like fries being wrong.
36:34You know, at this point in the competition, we felt that was a minor thing we shouldn't be up, Chef.
36:39Blue Team's second nominee and why?
36:41Our second nominee is...
36:43Blue Team's second nominee and why?
36:47Our second nominee is...
36:50Going to be Henry.
36:54We thought that there was an issue with that station,
36:55definitely an issue with those pork chops tonight
36:57that just kind of snowballed for our entree portion of the evening.
37:01Okay, step forward.
37:03Henry, John, Alexandra, Sydney, move. Let's go.
37:07Alexandra, it's your third time.
37:08I know, Chef.
37:09That's not a good sign for me.
37:10I'm willing to fight for this.
37:11I'm willing to fight for this.
37:12I'm willing to fight for this.
37:13I'm willing to fight for this.
37:14I'm willing to fight for this.
37:15That's not a good sign for me.
37:16I'm willing to fight, Chef.
37:17How about bringing a fight during service?
37:19I 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 scalps that got sent back.
37:31I definitely was not confident in my scalps at all,
37:33but I knew I needed to get food to the pass,
37:35so I didn't let everyone else die,
37:37and I should have pushed back instead of sending them up.
37:39I'm starting to doubt the confidence I've got in you,
37:41because if that's what you try to push out and blindside me,
37:44is that a reflection of you as a chef?
37:46No, Chef.
37:47It's not a reflection of me, not by any means, Chef.
37:49I learn from my mistakes, and I'm a fighter.
37:55John.
37:56Yes, Chef?
37:57The fries tonight.
37:58I've got one with wrong cheese, one with no cheese,
38:00and one that is undercooked.
38:02The same dish!
38:03What the f*** happened tonight with you?
38:05Just...
38:06Truthfully now.
38:07Truthfully, Chef.
38:08I made a mental error in the very beginning,
38:10reusing the wrong cheese,
38:11and then from there, Chef,
38:12I was spending a lot of time remaking 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,
38:26and I hold myself accountable to that,
38:28and I want to get better as a chef.
38:32Henry.
38:33Why should you stay in Hell's Kitchen?
38:35I should stay in Hell's Kitchen
38:36because this is one ball that I'm never going to drop again.
38:38You know, I learned 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.
38:44I'm ready to show you tomorrow night's service.
38:46100%.
38:48My decision is...
38:55Henry.
38:59Your worst performance so far, young man.
39:01Yes, Chef.
39:02Get it together.
39:03Yes, Chef.
39:04Back in line.
39:05Yes, Chef.
39:06Young man.
39:07Too many bad services.
39:08And honestly, on tonight's performance alone,
39:09it is as clear as day.
39:10You are not ready to become my head chef.
39:11Give me a jacket, please.
39:12Yes, Chef.
39:13Thank you for the opportunity, Chef.
39:15Appreciate you.
39:16I wish you were stronger.
39:17You bet.
39:18Thank you, Chef.
39:19I appreciate you.
39:20Good night.
39:21You bet.
39:22Bye, John.
39:23Bye, John.
39:24Bye, team.
39:25Proud of you guys.
39:26Keep it up.
39:27Tonight wasn't my night.
39:28Didn't show you that I'm your guy, but I've kept my head up high.
39:30I took my lashings like a man.
39:31And I got better every single day that I came into this competition.
39:33Chef, it was an absolute honor and pleasure to be here.
39:34Next time you're down in Georgia, I hope that you give me a call and we can cook together
39:36on the farm.
39:37Sydney.
39:38Yes, Chef.
39:39Alexandra.
39:40Back in line.
39:41You've been so much better than what I've witnessed.
39:42That's the most frustrating thing.
39:43It's time to wake up, all of you.
39:44Yes, Chef.
39:45Get out of here.
39:46Get out of here.
39:47Get out of here.
39:48Get out of here.
39:49Get out of here.
39:50Get out of here.
39:51Get out of here.
39:52Get out of here.
39:53I didn't show you that I'm your guy, but I've kept my head up high.
39:54I took my lashings like a man.
39:56And I got better every single day that I came into this competition.
39:58Chef, it was an absolute honor and pleasure to be here.
40:00Next time you're down in Georgia, I hope that you give me a call and we can cook together
40:01on the farm.
40:02Sydney.
40:03Yes, Chef.
40:07That feeling up there, in the hot seat, getting ripped to shreds by Chef Ramsay,
40:13I wouldn't wish that on anybody.
40:15Still here.
40:16I'm relieved my journey hasn't ended, but I'm disappointed that I've let.
40:22Chef, I'm down.
40:24What do we do next time?
40:26Not it up.
40:27Don't count me out yet.
40:28We only go up from here.
40:29What did I tell you?
40:30Only up from here.
40:31What did I tell you?
40:32I hear Chef Ramsay say that he's losing confidence in me and he thinks that I crack under pressure.
40:39It's like...
40:40You were like, Chef, I'm not done.
40:42I'm going to keep fighting.
40:43Can you ?
40:44I'm so proud of you.
40:45I'm so grateful to be able to have the opportunity to show him the next time that I'm not going
40:51to crack under pressure.
40:53I knew you pulled it right from here.
40:55John may be from the Peach State, but there was nothing peachy about his performance tonight.
41:06Next time on Hell's Kitchen, Battle of the States.
41:09What the , Henry?
41:10Will the blue team do everything it can?
41:13Oh.
41:14I will literally kill these men.
41:16To throw the red team off their game.
41:18This is some Sabotua type .
41:20Oh, God.
41:21Dude, how did that happen?
41:22.
41:23Way too salty.
41:24And will their antics go too far?
41:26What the is on the floor in here?
41:27Oh, my God.
41:28Oh.
41:29Karma is a real bitch.
41:32What the ?
41:33Causing Chef Ramsay to make a drastic decision.
41:35One of you will not continue.
41:38On another whirlwind episode.
41:40Suck to suck, you get what you give.
41:42Of Hell's Kitchen.
41:43I don't feel that bad.
41:46When two children...
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