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00:01Previously on Hell's Kitchen Battle of the States.
00:04Jada, you are going to the blue team.
00:07Yes, Chef.
00:08With Jada on the blue team.
00:09Vamanos.
00:10The team squared off.
00:11That balance.
00:12In a Mexican cuisine challenge.
00:14Viva la Mexico!
00:16Guest judge Gabriela Camara gave praise
00:19to Henry's cassava puree with red prawns.
00:22I would say everything on point.
00:23And Cara Marie's bistecca con limon.
00:26I think it's a good balance.
00:27I'm going to give it to both.
00:28Wow, congratulations.
00:29Finally got a point in the challenge.
00:32But it all came down to Jada from Florida's tostada.
00:35I do think it's very well seasoned.
00:38Versus Lisa from California's carne asada in the final round.
00:42I am going to give it to the blue team.
00:44Wow.
00:45Bringing home the W.
00:46It feels great.
00:47At dinner service.
00:48Salud.
00:49All right, fries walking up.
00:50John could not deliver on garnish.
00:53Why have you got Mexican cheese in the fries when it should be Parmesan?
00:57And Henry struggled to cook pork to chef's liking.
01:00Well, you can't even cook me a pork chop with .
01:03You about to walk garnish?
01:04Yep.
01:05In the red kitchen.
01:06Chef.
01:07Alexandra's missteps on garnish.
01:09Oh, it's missing the cilantro.
01:10That tells me you've all switched off.
01:12And Sidney's pulverized pork.
01:14That is overcooked.
01:16Caused Chef Ramsay to declare.
01:19There's no winning team.
01:21At elimination, the men nominated.
01:23John.
01:24And.
01:25Henry.
01:26While the women put up.
01:27Alexandra.
01:28And.
01:29Sidney.
01:30It'd be it.
01:31Chef Ramsay sent.
01:32John.
01:33Back to Georgia, ending his dream of becoming head chef at Hell's Kitchen Fox
01:37Woods Resort Casino in Mashantucket, Connecticut.
01:42And now, the continuation of Hell's Kitchen.
01:47What the is on the floor in here?
01:49What is it?
01:50I know it better not be .
01:51Ew.
01:52That's for sure.
01:53Oh, my God.
01:54I'm gonna throw up.
01:55Oh, my God.
01:57I didn't step in it.
01:59But these boys better get them some sense about their little thangy things,
02:02because who the hell is peeing on the floor?
02:06Breaking news.
02:07Somebody in the bathroom floor.
02:08Someone on the floor?
02:09Like in this bathroom.
02:10No, but like when though?
02:11Oh, I don't know.
02:12This was like when we were eating the spaghetti.
02:14I didn't anywhere.
02:16All right.
02:17My wife would beat my ass.
02:18Who'd be peeing on this floor?
02:20Just pee in the shower like a human being and everything will be fine.
02:23Someone on the floor.
02:24That's disgusting.
02:25Had to be a guy.
02:26Just saying.
02:27Why are they being so sexist?
02:28I feel like it could be male.
02:29It could be female.
02:30You know.
02:31Now I'm triggered.
02:32It's on the floor.
02:34I think it was Anaya.
02:35She's marking her territory.
02:37She's asserting her alpha dominance right now.
02:40I will literally kill these men.
02:54Let's go.
02:58Good morning.
02:59Good morning, chef.
03:00As you know, the theme for this season is battle of the states.
03:05And one of the best ways to see all of what America has to offer is with a good old fashioned road trip.
03:13Each state has its own unique license plate.
03:17Some people take the extra step and personalize their license plates.
03:22Right?
03:23That's what mine is, chef.
03:24What does yours say?
03:25My license plate says daddy, chef.
03:27Daddy.
03:28Right.
03:29Yes.
03:30Love that.
03:31Yes.
03:32Am I surprised?
03:33No.
03:34Will I be calling her that?
03:35Probably not.
03:36Today, we're going to have a little fun and go on a road trip across America.
03:40Oh!
03:41Oh!
03:42Oh!
03:43Oh!
03:44Yes!
03:45Nice!
03:46Yes!
03:47Smart.
03:48Now, here's how the game's going to work.
03:50In each round, a license plate will appear on the screen with an ingredient written in the style of a customized plate.
03:58If you answer correctly, you get to choose to keep the ingredient and then assign it to one of your proteins on the board.
04:07Or you may send that ingredient to any open slot on your opponent's board.
04:12Is that clear?
04:13Yes, chef.
04:14Good.
04:15Sometimes, it's written phonetically like this.
04:18Or sometimes, it could be in numbers.
04:20Anybody?
04:21Green bean.
04:22Green bean.
04:23Well done.
04:24Having a prior military background and being in the Air Force,
04:27I feel really confident in my ability to decipher alphanumerics.
04:31First up, Aniah and Henry.
04:33Let's go.
04:34Let's go.
04:36Fast reflexes are going to come into play right now.
04:38Here is your first clue.
04:41Brussels sprout.
04:43Wow.
04:44What the , Henry?
04:46Wow.
04:47Brussels sprouts.
04:48Correct.
04:49Where'd you want it?
04:50On blue team pork chop.
04:51Yeah, good.
04:52Man, that was great.
04:53Next clue.
04:54Wow.
04:55Henry.
04:56Couscous.
04:57Couscous.
04:58Couscous.
04:59Wow.
05:00Jesus, please take the wheel.
05:02And the little horn.
05:03Push it for me.
05:04And maybe give me the answer while we're at it.
05:06We're going to put it on the blue team lamb.
05:08Blue team lamb.
05:10Right.
05:11Ready for the third and final ingredient.
05:13Here we go.
05:14Well done.
05:15Oh, .
05:16I don't even know what the hell that is.
05:17You don't know what it is?
05:18Hold on.
05:19Anaya, get your together.
05:23Three, two, one.
05:24Yeah, I don't know what that is.
05:25Do you know what it is?
05:26Uh, I think it's rainbow shard.
05:28It is rainbow shard.
05:29Well done.
05:30Put it on the pork chop.
05:31Red team?
05:32Yes.
05:33All right, we're going to take rainbow Swiss chard,
05:34and we're going to put it on the red team pork chop.
05:36Wow.
05:37Anaya is too cocky for her own good.
05:40We cannot be stuck with a bunch of ingredients,
05:44because red team can't answer any correctly.
05:48Absolute domination, Henry.
05:50Well done.
05:51Next two, Cara Marie against Anthony.
05:54Here we go.
05:57Wow.
05:58Anthony, what is that?
05:59White cheddar.
06:00That is correct.
06:01Let's give white cheddar to Atlantic Cod on the red team,
06:03please.
06:05Wow.
06:06This is some saboteur type .
06:09White cheddar on Cod, you maniac.
06:12That's a great sabotage.
06:13Next clue.
06:14Pineapple, Chef.
06:16Absolutely right.
06:17I'm going to give pineapple to Atlantic Cod on the red team
06:18as well, Chef.
06:19Oh, my God.
06:20Let's see what you do with white cheddar and pineapple.
06:22Clue number three.
06:23Here we go.
06:24Cara Marie, what is that?
06:25Bok choy.
06:26Bok choy.
06:27That is right.
06:28Congratulations.
06:29Well done.
06:30We're going to put it on the lamb on the red team, Chef.
06:32Next up.
06:33In the battle between Lisa and Anthony,
06:35we're going to put it on the lamb on the red team, Chef.
06:38Next up.
06:39In the battle between Lisa and Jayden.
06:41Wow.
06:42Sweet potato.
06:43Goes to the blue team's pork chop.
06:44Here comes your second clue.
06:45While.
06:46Truffle oil.
06:47Goes to the red's Atlantic Cod.
06:48That's wild.
06:49Good luck on that one.
06:50Here we go.
06:51Lastly.
06:52Garbanzo bean, Chef.
06:53Gets assigned to Blue's lamb rack.
06:54Jaden doesn't even give me a chance.
06:55I was in the dust.
06:56Ellie and Jayda.
06:57Next.
06:58In the face-off between Ellie and Jayda.
06:59Portobello.
07:00That's right.
07:01Goes to red team's lamb rack.
07:02Okay.
07:03We can work with that.
07:04Second clue coming up.
07:05Next.
07:06Kohlrabi, Chef.
07:07Will go to Blue's Atlantic Cod.
07:08Good job, Jayda.
07:09Third and final.
07:10Here we go.
07:11Okay.
07:12We can work with that.
07:13Second clue coming up.
07:14Next.
07:15Kohlrabi, Chef.
07:16Will go to Blue's Atlantic Cod.
07:18Good job, Jayda.
07:20Third and final.
07:21Here we go.
07:22Celery root, Chef.
07:24Goes to red's pork chop.
07:25Wow.
07:26Okay.
07:27Smart.
07:28Next up, Sydney and Chris.
07:30Here comes your first clue.
07:31Bourbon, Chef.
07:32That is correct.
07:33It's going on red team pork chop, Chef.
07:34Smart move.
07:35Here we go.
07:36Next.
07:37Polenta, Chef.
07:38Completes the red team's lamb rack.
07:41Okay.
07:42Here we go.
07:43Third and final.
07:44And finally.
07:45Sydney, what is that?
07:46Basmati rice, Chef.
07:47That's right.
07:48Well done.
07:49Here's the interesting news.
07:50Red team.
07:51You can replace anything on your board and then send the one that you're replacing to the
07:56blue team.
07:57Swap out that cheddar.
07:58Cheddar.
07:59Get rid of the cheddar.
08:00I don't think the cheddar.
08:01I'm going to move the white cheddar over to the blue team's Atlantic Cod and put the
08:03basmati rice on our Atlantic Cod, Chef.
08:05Wow.
08:06Smart move.
08:07Here we go.
08:08Good move.
08:09Good move.
08:10Sorry, blue team.
08:11Sucks to suck.
08:12I don't know what you give.
08:13It's the final round.
08:14And Henry hopes to keep his lightning fast winning streak going against Alexandra.
08:19Here we go.
08:20Wow.
08:21It's golden beets.
08:22Golden beets is correct.
08:23Yes, Chef.
08:24We're going to go blue team lamb.
08:25Here we go.
08:26Wow, Henry.
08:27That's going to be prosciutto.
08:28Absolutely correct.
08:29We're going to put prosciutto on the blue team pork chop.
08:31Love that.
08:32Smart.
08:33Final ingredients.
08:34Come on, Alexandra.
08:35Henry.
08:36That's going to be zucchini.
08:37Correct.
08:38Nerd alert.
08:39Zucchini is going with Cod.
08:40That's right.
08:41Well done.
08:42Give a round of applause.
08:43Well done.
08:44It's good, Chef.
08:45It looks good.
08:46Good.
08:47Right.
08:48Your 45 minutes starts now.
08:5930 minutes starts now.
09:01Let's go.
09:02In today's challenge, each chef must create
09:04a show-stopping dish using one of three proteins
09:07and the ingredients assigned to it on their team's board.
09:10Let's go, red team.
09:11Each team can make up to two dishes with each protein.
09:15Let's crush this.
09:16Let's crush it.
09:17Since the red team has one extra person,
09:19they will have to choose one dish to drop.
09:22All right, big Jaden, what's up?
09:23I'm going to do a urban sumac crusted lamb chop
09:26and a couscous with a mint salad.
09:28Got that Mediterranean inspiration.
09:30You know, the star of the dish is the lamb.
09:32I dropped my last plate of lamb
09:34on the last lamb challenge.
09:36Two, one.
09:38I got it.
09:39Oh, damn it.
09:40Oh, boy.
09:41Lamb's undercooked anyway.
09:42I definitely need redemption on that lamb for sure.
09:45Watch that lamb for sure.
09:47I'm going to be doing a fried rice with the grilled pineapple
09:52and a little bit of sesame and truffle oil.
09:54This is not exactly a flavor combination that you see all the time,
09:59but daddy is a risk taker for sure.
10:03I'm doing some weird , y'all.
10:0527 minutes.
10:06Heard that, chef.
10:07Henry, you good?
10:08Yeah, so I'm thinking about crushing the pork chop.
10:11Blitz this.
10:12This has that Korean chili, the panko, the salt, the pepper.
10:14Cooking this pork chop.
10:15I definitely want to do, like, a Korean flair
10:17because I spent a year in Korea.
10:19Their food, their flavors, their combination,
10:21everything's so fresh, and it's not overly complicated,
10:24which really fits my style.
10:26I think it sounds good.
10:27Yeah.
10:28You like mushroom?
10:30It smells so good.
10:31Here, what do you want to?
10:32I'm making this portobello mushroom lamb demi.
10:35I wanted a really nice, rich sauce to go with my rich dish.
10:39I think it might be, like, a tad salty.
10:41Really?
10:42I like that.
10:43Damn.
10:44I might be a salty bitch.
10:45Facts are facts.
10:46Oh, God.
10:47Oh, God, chef.
10:50Oh, .
10:51What you got?
10:52All right, chef.
10:53I'm doing a play on a clam chowder.
10:54I think I have the toughest ingredients to work with.
10:57I got to figure out how to make white cheddar
10:59and Atlantic cod go together.
11:01I'm just going to try to cook it in the cream.
11:03I like to push boundaries,
11:04but I don't know if it's going to work.
11:06I don't.
11:07But guess what?
11:08I'm going to make it work.
11:1011 minutes left.
11:1111 minutes, Herb.
11:1211 minutes, Herb.
11:13What you doing?
11:14This is the orange bourbon glaze.
11:15Ooh, can I taste it?
11:16Yeah.
11:17I'm excited to cook the pork,
11:18because I want to redeem myself.
11:20Walking two strips, two pork.
11:22Walking.
11:23That is overcooked.
11:25Tough as .
11:26Look.
11:27Not an ounce of juice.
11:28Yes, chef.
11:29Bring it on, pork.
11:30Sure, the last dinner service, I might have overcooked you,
11:32but today, you're going to be perfect.
11:34Five minutes, red team.
11:35Yes, chef.
11:36Yes, chef.
11:37Let's go, let's go, let's go.
11:38I got to cook the protein.
11:39Are you going to get it finished in the next five minutes?
11:41I'm going to try to.
11:42I'm nervous, because time's cutting short.
11:45Rabian, Rabian.
11:46Oh, no way.
11:51What the ?
11:52There's no way I'm going to serve Chef Ramsay a raw lamb chop.
11:56I don't know how to fix that.
11:58Dude, how did that happen?
12:00Rabian, Rabian.
12:02Rabian, Rabian.
12:03I'm cutting my lamb chop.
12:04I see that it's raw.
12:05Oh.
12:06No way.
12:07What the ?
12:08I'm not serving a raw lamb chop.
12:09Dude, how did that happen?
12:10I don't know how to fix that.
12:11Two minutes to go.
12:12Guys, let's start thinking about plating.
12:13Come on, Lisa.
12:14I cut my lamb in half to bring it up to 10 quickly.
12:17But it's still pretty raw, and I can't stop self-doubting myself.
12:2130 seconds to go.
12:22Right behind, walking right behind.
12:23Come on, blue team.
12:24We need food.
12:25Let's go.
12:26Lisa, you need hands?
12:27No, I'm good right now.
12:2810, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
12:35Well done.
12:36Red team, as you know, there's six dishes in front of you,
12:39and there's only five minutes left.
12:41I can't stop self-doubting myself.
12:4230 seconds to go.
12:43Right behind, walking right behind.
12:44Come on, blue team.
12:45We need food.
12:46Let's go.
12:47Lisa, you need hands?
12:48No, I'm good right now.
12:4910, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
12:54Well done.
12:55Red team, as you know, there's six dishes in front of you,
12:57and there's only five members of the blue team.
12:59Red team, all of you, decide which dish you are dropping.
13:03It could be any dish.
13:04Drop mine.
13:05Any dish.
13:06Any dish.
13:07Go ahead, because I didn't put the whole thing on there.
13:08I don't even think anybody has a chance to say anything
13:10before Lisa's like, drop mine.
13:12Wow, that was quick.
13:13We are dropping?
13:14Lisa's dish, Chef.
13:16Lisa.
13:17Lisa's dish.
13:18Lisa only puts up good dishes.
13:20So in my mind, I'm like, is it that terrible?
13:23OK.
13:24Let's start with the cod.
13:26The cod come forward.
13:29Cara Marie, Alexandra, Anthony, and Chris.
13:33I think that they might actually file a petition
13:35to have me removed as a chef in the state of Rhode Island
13:38if I did not cook this cod perfectly.
13:40Cara Marie, describe your dish, please.
13:42Chef, I have a pineapple sesame crusted cod
13:46that I have over a truffle scrambled fried rice.
13:50Cooking the cod is exceptional.
13:51Definitely a point.
13:52Well done.
13:53Thank you, Chef.
13:54Hell, yeah.
13:56Ocean state.
13:57Team cod for the win.
13:59Alexandra, describe the dish, please.
14:00I have a pan-seared cod with a pineapple and truffle oil
14:05teriyaki sauce.
14:06What works for me is the acidity in the pineapple,
14:10and then the essence of truffle.
14:12It's definitely a point.
14:13Thank you, Chef.
14:14Nice job, Alex.
14:15Anthony, please describe the dish.
14:17Chef, so I did a cod that I cooked off in the pizza oven.
14:20I did a white cheddar Mornay, kohlrabi remoulade,
14:23and a scored zucchini, Chef.
14:28I love what you did with the white cheddar in that Mornay.
14:30The zucchini is a tough one.
14:31It gets full of water, but this thing tastes delicious.
14:33Thank you, Chef.
14:34Just for the zucchini alone, that's a point.
14:36Well done.
14:38OK, Chris, describe the dish, please.
14:39Chef, I did a play on New England clam chowder,
14:42and there's a little bit of zucchini on top.
14:45Yeah.
14:46I mean, it's a bold move to turn that dish into chowder,
14:49but it is absolutely a resounding point.
14:51Congratulations.
14:52Thank you, Chef.
14:53Good job.
14:54Thank you, Chef.
14:55My dish was taking a chance, and, you know, he really liked it.
14:58I'm really proud of myself.
15:00Up next, the pork chop.
15:02Let's go.
15:03Henry, Ellie, and Sydney.
15:08Right, Henry, describe the dish, please.
15:10So this is an ode to my time when I was stationed in Korea.
15:12So I have a Korean sweet and sour glazed pork chop,
15:15hard roasted Brussels with sweet potato puree.
15:18Pork is cooked beautifully.
15:21How long were you in Korea for?
15:23I was stationed at Osan Air Base for one year, Chef.
15:25Thank you for your service.
15:26Thank you, Chef.
15:27It tastes like you were based out for a year,
15:29because it's delicious.
15:30Thank you, Chef.
15:31It's a resounding point.
15:32Good job.
15:33You know, I am ecstatic,
15:34because I 100% cooked with my heart today.
15:37Ellie, describe the dish, please.
15:38Chef, for you today, I have a nice creamy celery root puree,
15:42a bourbon and mustard seed glazed pork chop,
15:45and then I did a quick pickle Swiss chard on top of that.
15:48Perfect combination.
15:49Thank you, Chef.
15:50A resounding point.
15:51Well done.
15:52Nice job, Ellie.
15:53Thank you, Chef.
15:54Nice job, Chef.
15:55Sydney.
15:56Sydney.
15:57This is it.
15:58I want to redeem myself from last dinner service.
15:59It's me versus pork chop.
16:01Chef, I grilled my pork chop.
16:02I did a celery root puree as well, and I braised my Swiss chard.
16:07Beautiful cook.
16:08Thank you, Chef.
16:09Yes.
16:10Come on, Chef.
16:11A resounding point.
16:12Thank you, Chef.
16:13Wow.
16:14Thank you, Chef.
16:15That's our redemption, baby.
16:16I'm redemption mama out there.
16:18Put me down.
16:19That's fine.
16:20It's right back up 10 times better every time.
16:22Final rounds of battle of the lamb.
16:23Let's go.
16:24Let's go, Anaya.
16:25Anaya.
16:26Jada.
16:27Jaden.
16:28I'm feeling really confident.
16:29I made it a point to utilize each component at least twice.
16:33It's time to shine.
16:34Chef, I did a sumac crusted char-grilled lamb,
16:37beet puree, couscous, Chef, on the bottom, and a hummus.
16:40There's a lot of clash of strong flavors here.
16:43For me, it's too complicated.
16:44There's no point to this dish.
16:45Yes, Chef.
16:46The components didn't marry together like I wanted them to.
16:49There's nothing I can do about it now, but just, you know,
16:51come stronger next time.
16:52Jada, describe the lamb, please.
16:54Chef, we have a roasted rack of lamb,
16:56a roasted garlic hummus.
16:58On top of that is going to be our couscous salad.
17:00Lamb's cooked beautifully.
17:01I love the combination underneath.
17:02Definitely a point.
17:03Well done.
17:04Thank you, Chef.
17:07Anaya.
17:08I am the last person.
17:09And at this point, we're tied.
17:11Damn, there's a lot of pressure on me, guys.
17:13Describe the dish, please.
17:14So, Chef, for you, I have a bok choy panko crusted lamb rack.
17:18I did a creamy polenta.
17:20I did the portobello's two ways.
17:22Come over here, please.
17:23Yes, Chef.
17:25Want to taste the sauce?
17:30A little salty.
17:31A little.
17:33I think it might be like a tad salty.
17:35Really?
17:36I like that.
17:37Damn, I might be a salty bitch.
17:39You said a little salty.
17:40It is way too salty.
17:42Yes, Chef.
17:43No point to your lamb dish.
17:46It's a humbling moment.
17:48And maybe she'll be able to take a step back and realize,
17:51maybe I need to get off my high horse every once in a while.
17:54Can I just taste that other lamb dish, please?
17:56Lisa, let's go.
17:58It won't count in the competition.
18:00I just need to taste everything that you're cooking.
18:03And describe the dish, please.
18:04It's pan-seared lamb chop basted in a sweet and sour glaze.
18:08I did a red miso, portobello, and bok choy with a polenta.
18:13Wow.
18:14F*** me.
18:15It's delicious.
18:16Really delicious.
18:17Yeah.
18:18That is worthy of a point, young lady.
18:20Let me tell you.
18:21Unfortunately, you're not getting one,
18:22because your team and yourself opted to take that dish out.
18:25My dish could have earned us the win,
18:27and, you know, it's literally a kick in the shins.
18:29We have a tie.
18:31Four to the blue, four to the red.
18:33You know how we break the tie here in Hell's Kitchen.
18:36I want to go to the most outstanding dish.
18:38Three outstanding dishes that, for me, were in front.
18:41Chris's chowder, Sydney's pork, Henry's pork.
18:45That's the top three in my mind.
18:47And the winning dish is...
18:54Henry's.
18:55Congratulations.
18:56Good job, baby.
18:57Good job, baby.
18:58Thank you, chef.
18:59I'm out of my mind right now.
19:02Like, I needed this.
19:04Blue Team, well done.
19:05Thank you, chef.
19:06Listen up.
19:07All of you are headed to the incredibly beautiful
19:11Lake of Isles Golf Course here at Foxwood's Resort Casino.
19:15But you'll be having vastly different experiences.
19:18Blue Team, you'll take a scenic drive,
19:21taking in the most gorgeous landscapes,
19:23on your way to your very own private driving range.
19:29Yeah.
19:31I'm about to get my Tiger Woods on.
19:33Red Team, instead of driving golf carts,
19:37you'll be stuck washing those golf carts.
19:40They're going to be hitting golf balls on the range.
19:42You'll be stuck collecting them.
19:44Yes, chef.
19:45By hand.
19:49Blue Team, I've got one more thing.
19:51There is a little surprise for each and every one of you
19:54back in the dorms.
19:55Oh, my God.
19:56Well done.
19:57Blue Team, head back to the dorms.
19:59All right, y'all.
20:00What is it?
20:01Check it out.
20:02Oh.
20:03Oh, yeah.
20:04What?
20:05Oxo set, baby!
20:08We here at Oxo believe that you deserve the best.
20:10So along with all these goodies, all you will be receiving
20:13a $250 gift.
20:14What?
20:15I'm giving it to my mom.
20:16Because my mom deserves it.
20:17My mom's my favorite person, one of my biggest advocators.
20:20I'm thankful for that.
20:22I'm going to give it to my mom.
20:23I'm going to give it to my mom.
20:24Because my mom deserves it.
20:25My mom's my favorite person, one of my biggest advocates.
20:27I'm thankful for, like, what you do for me, Mom.
20:30Blue Team.
20:31Blue are three.
20:32Blue are me.
20:33One, two, three.
20:34Whoo!
20:35Lisa, come here.
20:36All of you head back to the dorms.
20:37Yes, Chef.
20:40Um, young lady.
20:42Yes, Chef.
20:43That dish was delicious.
20:44In fact, one of your best dishes you ever cooked in this competition.
20:46Yes, Chef.
20:47That was hands down a point.
20:48Yes, Chef.
20:49And way better than Anaya's lamb.
20:50Understand that?
20:51Yes, Chef.
20:52I'm super disappointed in myself.
20:54In my head, I'm always like, I'm not good enough.
20:56Growing up, I never had my parents tell me that they were proud of me.
21:03And I always think that I'm not good enough.
21:07It's hard to, you know, try to believe in myself when that's all that goes through my head.
21:13It's just not good enough.
21:14Okay, you know, you were good today, but you could do better.
21:17I just can't second guess myself, and that's not gonna happen anymore.
21:22This is dope, dude.
21:23It's sweet.
21:24It's a beautiful course, man.
21:25It's absolutely gorgeous.
21:26Yeah, Lake of Isles is an absolutely stunning golf course, so I'm excited.
21:43Let's do this.
21:44Woo!
21:45Yeah!
21:46Move your ass!
21:47Come on, Henry!
21:48Hit it!
21:49I wanna go!
21:50Where's the horn?
21:51Deep, deep, deep!
21:52Oh, ladies!
21:53Hi, Marina!
21:54You guys have a lot of work to do today.
21:58Nothing says punishment like washing golf carts in humidity.
22:02Get up in here.
22:03Uh-huh.
22:04Ladies, we're not gonna lose in service tonight.
22:05If we lose service tonight, I'm going to have a conniption.
22:06Like, I'm literally gonna lose it.
22:07Don't miss a spot so that we don't have to do it twice.
22:10Not like the pork chop and the scallops last night.
22:25Marino is just zinging all of us on the red team.
22:28Try to see if you can get those ones over there.
22:31Okay?
22:32Oh!
22:33Yes, chef!
22:35I'll get in there.
22:36Don't you worry.
22:37It's like, Marino, calm down.
22:39Okay?
22:42Ladies?
22:43Hello.
22:44Looking good.
22:45Looking good.
22:46Whoa, whoa!
22:47Slow down!
22:48Wow.
22:49Don't crash.
22:50Wax on, wax off.
22:51Honestly, I just hope they suck at golf.
22:55Watch what I'm doing.
22:56Every time I swing...
22:57Oh, okay.
22:58So you're not hanging.
22:59I'm gonna find the ground.
23:00Your arms are there to guide the club back to the wall.
23:02So there you go.
23:03My significant other is obsessed with golfing.
23:06Now I'm nervous.
23:07I usually just watch him and, like, have a cocktail.
23:10So I definitely do not have any golfing skills.
23:17Wow.
23:18Let's go.
23:19PGA Troy, here she comes.
23:21The moment I get back, babe, we are playing golf.
23:25Let's see how you would hold the club.
23:26Not bad.
23:30Wow.
23:31Okay.
23:32Excellent.
23:33Pretty impressive.
23:34Really good.
23:35Damn near pro now, baby.
23:37You see the golf balls behind me?
23:38Yeah.
23:39Yeah.
23:40Okay.
23:41You need to go and pick them up by hand in the bucket.
23:42Okay.
23:43We're already exhausted from cleaning the golf carts.
23:44Now we gotta run all around and pick up golf balls and carry buckets.
23:46Dude, they're all the way down here.
23:47Oh, my God.
23:48Walking up a hill, too.
23:49I'm tired.
23:50It's so hot.
23:51It's never ending.
23:52I did not think that the worst punishment that I was gonna endure was going to be picking
23:56up golf balls.
23:57This is Hell's golf course right now.
23:58This is for the appetizers of tableclos.
23:59Okay.
24:00We're already exhausted from cleaning the golf carts.
24:01Yeah.
24:02You gotta run all around and pick up golf balls and carry buckets.
24:03Dude, they're all the way down here.
24:04Oh, my God.
24:05Walking up a hill, too.
24:06I'm tired.
24:07So hot.
24:08It's never ending.
24:09I did not think that the worst punishment that I was gonna endure was going to be picking up
24:13golf balls.
24:14This is Hell's golf course right now.
24:17for the appetizers of table 21 last night this is for the burnt flatbread the burnt flatbread oh my
24:25god how do you remember that we're never gonna get done if you keep throwing more way to kick a man
24:31when he's down merino the punisher can we be done stop being lazy hey get your asses up what are you
24:39guys doing taking a break how we speak that's not how we do that marino we get every ball picked up he
25:01threw five buckets of golf so tight on my ass that i thought my pants were gonna split dude if your
25:07parents would have ripped i would have lost my mind well i got real weird cat underpants on too they
25:11got black cats on them thank you for that description chef damn it off go this is sydney hell's kitchen
25:20residence sydney it's chef i need to see everyone in the dining room immediately please yes chef let's
25:26go oh i'm awake now hell's kitchen residence what the that was chef ramsey he said everyone in the
25:34dining room in these outfits everybody outside why don't you have shoes on i have absolutely no
25:39idea what's happening there's nervousness there's fear when chef ramsey calls and says come down to
25:45the kitchen as you are something's up i've called you down for a very very important reason
25:52tonight there will be no dinner service what but the competition will continue
26:03i am analyzing everything you do here in house kitchen your dinner services and of course your
26:10challenges as individuals tonight the four chefs who have scored the lowest in challenges will now be
26:19cooking for their life
26:25i know it's me 100 percent in no particular order
26:30i know it this is pure math it's not based upon what your teammates thought about service who's the prom
26:58queen of the dorms and i think that i'm probably for once might be in the clear
27:04in no particular order from rhode island cara marie from massachusetts jaden from new jersey chris
27:16oh and the final individual just don't say north carolina don't say north carolina if the words north
27:24start to leave his lips i might melt here right now from nevada ellie you four head back to the dorms
27:34quickly change into your chef's jackets and meet me back here all right off you go head to the dorm hurry
27:41up you're fine for my life baby i'll do it that's fine it's fine i got this yeah you got the fine i know
27:48that i'm strong my heart just dropped it's fine and i know that in these challenges there's been a few
27:54lows but it does not define me as a chef focus game face you know you got this i know you got this
28:01i'm not leaving tonight i'm not you got this i'll see you in 50 minutes all right there's nothing else
28:08i can do right now but cook cook my heart out put me on a plate now i'm going to show everyone i'm a
28:14threat oh you guys get to watch from here control control control don't overcome okay you know what
28:20you're doing yes sir i'm not done fighting for my family everyone in massachusetts and for damn show
28:25myself and i'm ready to win if i go home tonight i need you all to know that you're amazing i'm just
28:32scared even though i've won points the last two challenges my life is on the line and now i have
28:39to cook for it the four of you will have 45 minutes you can cook anything you want and your time starts
28:48now into the red kitchen let's go oh god this is making me anxious how this is happening right now
28:58why is my brain blanking right now i'm gonna take the halibut guys same i'm gonna do salmon
29:07you're doing salmon yes chef y'all are all doing fish yes chef great minds think alike apparently
29:12i'm surprised nobody is going for red meat my lord it's crazy they have bill chops out there
29:21that's a bold move nobody wanted to cook meat meat which is crazy i would have went meat i would
29:26have gone with meat too ellie what are you thinking about making chef today i'm going to make a fennel
29:31and tomato broth and then i'm going to do a um braced fennel uh seared salmon and buttercream
29:38marble potatoes this is the most stressed i've ever been i think in my entire life god i'm a mess
29:45over here but i'm a amazing chef i am confident i know which route i'm taking so if this is going
29:51to be a battle of the fish i will prevail the only thing i'm concerned about ellie's is that she has
29:58all that fennel holy fennel batman ellie is going hard in the paint right now with fennel and you know
30:04fennel can be overpowering all right 32 minutes yes chef you still thinking caramere or you know
30:11what you're doing italian halibut with potato puree is that her potato yeah the immersion blender is the
30:19worst thing for potatoes oh no yes never ever make potato puree with a blender i'm a little concerned
30:27with caramere's puree if you know anything about potato puree you're never supposed to use an immersion
30:33blender let alone any blender at all because it always turns out gummy oh oh no i'm a little bit
30:41concerned for caramere but she's been a bit two-faced so i don't feel that bad they have less than 20
30:48minutes right now is that your salmon and prawns in that bowl over there yes chef student prawn stew
30:54and salmon yes chef okay knowing that i need to make a dish and that determines whether or not i'm going
30:58home or not it's a lot of pressure a lot of stress but i'm dealing with it the best i can you know
31:03and i'm not going to let anybody get in my way oh the shrimp he's not using those right by the time they
31:09sit they're going to be rubber it definitely is risky grabbing two proteins because you one up that
31:15could your whole plate up oh my god feeling good feeling good chef no chef not feeling good what do you have
31:24here halibut that's halibut show okay i was thinking maybe i'll i'll switch the sun chokes on here i've
31:30never scaled a fish with sun jokes and i'm gonna do it right now so let's go it's weird for me like
31:38i'm fighting for my life right now and i'm about to try something i never did before that says i'm a
31:44psychopath like what is wrong with me but scare money don't make no money
31:49i gotta take the risk come on chris is he gonna do scales yeah you're gonna try
31:59to go get your together potato scales are so hard or any type of scale never ever works out you need
32:07like time to do that i am a little nervous about the scales with the sun chokes on his halibut just
32:14because it's a very technically difficult thing to execute don't he's doing it excuse me i know
32:24you're nervous nervous burps taking a risk like that is very ballsy of him to do this is this that's
32:32mine show watch it thank you i'm literally just cooking off instant right now i'm not thinking
32:39straight i gotta lock in i gotta lock in careful careful there are just a few minutes left in the
32:54cook for your life challenge careful careful oh and chris is attempting a risky technique for the first
33:01time scaling his halibut with sun chokes i want chef ramsey to see that i'm willing to take chances to
33:08push myself to a new level i tried something new that i haven't never did and i hope he sees that
33:1430 seconds let's go yes chef how you feeling chris no i don't know chef you don't know yeah looks
33:23good hell yeah chris sun chokes don't need to walk get those plates to the window got seconds left
33:30five four three two one good well done no oh my god let's begin with ellie step forward please i just
33:45have to prove to chef ramsey that i'm here for a reason i need him to see me chef ellie his next head
33:52chef of hell's kitchen chef for you today i have a pan seared salmon charred tomato and fennel broth braised
33:58lemon fennel the cook is beautiful thank you chef you've got a lovely combination of ingredients in
34:04here but fennel needs just a touch longer and when you're braising fennel like that peel those outside
34:10layers because they just get stringy in your mouth but salmon is cooked beautifully thank you chef if
34:15it's just one little critique on my fennel really strong start i'm taking it i'm taking it all day
34:20next up jayden let's go yes chef ellie's diss looked great but it's the battle of the salmons and mine
34:26is going to take the win chef i have a pan seared salmon with a citrus bourblanc a palm puree uh roasted
34:32tomatoes on the vine um grilled prawn i did a nice cook on the grill and then i did a blueberry vinaigrette
34:38with bacon and shallots chef man you do nothing by half measures do you that's a lot going on chef i'm
34:43here to fight for my life i'm pushing myself but i wanted to impress you chef dish is good salmon
34:48done with a minute less okay but skin is crispy and it's seasoned beautifully i just don't know if it
34:53needs shrimp that's all and you've cooked the dish cohesively and everything else works you've sort
34:58of just added on good job thank you chef i try to do too much but i'm fighting for my life so i want
35:03to show chef that food is my life jaden and ellie right now i'm prepared to send one of you back to
35:09the dorms ellie's fennel was a little off-putting but chef says that my salmon needed one less minute
35:15of cook and so i'm freaking out there is one salmon dish that definitely has the edge and that dish
35:20belongs to so now we wait and whoever doesn't come back that's it this is the worst waiting to see
35:33who's going to come through those doors this is intense yeah this is brutal since the feed has cut
35:39out everybody's on pins and needles i'm praying that ellie makes it back first i'm just thinking to
35:46myself please dear god i cannot lose my hell's kitchen bestie oh my gosh this is really intense
35:56ellie oh my god holy holy you did that you made it back
36:03i'm here to stay i'm here to fight i'm here to win watch out ellie's still here good job girl
36:14we saw your dish it looks phenomenal jaden you are still in the running thank you chef cara marie
36:21let's go please 60 70 of the dish i don't eat so this is about as risky as it's going to be but
36:29this is who i am i have a guanciale rendered fat palm puree and i actually used some of that rendered
36:37fat to baste the actual halibut with tell me about the uh palm puree how do you make that do you put
36:42it through a ricer no i um i quick pulsed it because i had pieces of whole spring garlic that i had um
36:48rendered into the fat chef interesting so halibut's cooked nicely thank you chef there's a lot going on
36:53there it's quite robust it's a little bit of a serve and turf um yes chef i love the garnish the only
36:57issue i've got here is the gumminess of that pom puree so it's the blitzing of that it's turned
37:04it gummy yes chef thank you good job thank you chef i am hopeful that every beautiful thing that i have
37:12made on this plate will outweigh the gummy potato puree chris hello you bro hello i'm about to cry
37:21let's get it baby before we start tasting your dish i'd like to send one of you back to the dorms
37:28there's no denying the amount of work you put into these dishes i get that
37:34two good dishes
37:37the chef who will continue in this competition is
37:41the chef who will continue in this competition is
37:53jayden head back to the dorm great job thank you chef
38:06i'm so happy so proud of myself you can't buy passion you can't replicate passion it's in you or it's not
38:13a lot and chef sees that i'm doing things that i didn't even know i could do so it feels good
38:18oh
38:28i'm in the top 10 baby
38:29oh my god final tasting chris
38:38i'm stressed my anxiety is going crazy good luck i don't know what i'm doing
38:42i'm should i pack my bag should i just tell chef i'm out of here i don't know what to feel i got
38:47millions of emotions going through my body right now explain the dish please
38:53you okay yeah i'm okay chef um i have a sunchokes encrusted halibut chef with aging like glazed carrots
39:00why would you encrust the halibut with a sunchoke i wanted to stand out chef i was
39:03trying to think outside the box that's dangerous yes chef that's dangerous because
39:07that could overcook the fish and the fish is the fish is listening it's cooked beautifully
39:15i want chef ramsey to see that i'm willing to take chances to push myself to be better
39:20and develop and i hope that he sees that you hear that noise right yes chef why are the carrots
39:26so undercooked i didn't branch them long enough chef halibut's cooked beautifully it's a very
39:32ambitious move with that sunchoke there's one ingredient that i would definitely left off
39:38and that would be the carrots back in line thank you thank you undercooked carrots is something that
39:43should not be going out the kitchen over with mashed potatoes should not be going out the kitchen
39:47it depends on whatever chef thinks works and i don't know what that could be cara marie chris two
39:53very good dishes i am so much more than gummy potatoes i am just leaning into the universe and by
40:02the universe i mean chef gordon ramsay this is a very difficult decision there is one dish that
40:08has the slight edge and that dish belongs to the chef from
40:18new jersey chris well done you have the edge say goodbye to cara marie and head back to the dorms please
40:26really i'm sorry
40:33weight lifting off my shoulders right now
40:39i'm relieved i'm happy i'm blessed i'm grateful that i can cook another day
40:46guys i think someone's going to walk in i thought i heard something
40:54oh my god oh my god i ain't gonna ever stop being creative i ain't ever gonna stop pushing
41:04boundaries i just want to win yeah come over here please
41:12cara marie your halibut's cooked beautifully thank you chef the problem with the gummy mashed potatoes
41:17is the fact that it was front and center i'm pleased as a staunch vegan you can cook fish and
41:22meat beautifully and that's been confirmed thank you chef i'm proud of you and rhode island's gonna
41:27be proud of you appreciate the passion thank you but i do need your jacket yes chef thank you
41:35promise you're gonna continue yes chef absolutely yeah thank you so much take care
41:39thank you good night oh cara marie damn
41:44i wouldn't do a thing differently i've been 100 authentic to myself from the first minute i got here
41:56and having chef ramsey tell me even for a vegan you cook meat and fish beautifully was you know
42:05that was really nice to hear even as a vegan chef cara marie could cook proteins beautifully ironically
42:15tonight it was the vegetables that did her in
42:18next up on hell's kitchen battle of the states you're an ass she heard you when animosity spreads like
42:31wildfire jada and anaya think that they're hot go yourself will one chef hatch a nefarious plot it's
42:39like a sleeper attack and will a dirty trick i need this to happen fast jada right here spell
42:46trouble for an unsuspecting chef hello jada on how did we forget did you not remember me asking you
42:55that where am i it's all next time on a very sneaky episode of hell's kitchen is that toxic in the
43:02it's all next time on a very sneaky episode of hell yes oh my god
43:11oh my god
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