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Hell's Kitchen (2005) Season 24 Episode 2 - Hell on a Halfshell
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00:00Opened on season 24.
00:01It is indeed the battle of the states.
00:06And Chef Ramsay welcomed 20 ambitious chefs.
00:09From Delaware, Anaya, Sydney, Jada.
00:13Each hailing from a different US state.
00:15From New Jersey, from Louisiana, from Oregon.
00:18The winner will become my head chef at Health Kitchen,
00:22Foxwood Resort Casino.
00:23That job includes a prize worth a quarter of a million dollars.
00:28The chefs were eager to represent their states
00:31in the signature dish challenge.
00:33Oh my god, like I'm representing all of New York right now.
00:36Louisiana chef Bradley took a risk with his flavors.
00:39Doing a crispy skin duck with cara cara and juniper.
00:42It's a combination that you wouldn't expect.
00:45Which paid off with Chef Ramsay.
00:47Duck is nailed.
00:49It's a five.
00:51While vegan Cara Marie from Rhode Island
00:53failed to meet expectations.
00:56Watermelon tuna.
00:57Fake tuna.
00:58Yes.
00:59It's a two out of five.
01:01Alaska chef Carlos also failed to impress.
01:04The big problem I've got here is just so overcooked.
01:06It's a two.
01:08Both teams boasted strong contenders.
01:10Flavours are good.
01:11It's a good dish.
01:12Including California chef de cuisine, Lisa.
01:15Grilled egg steak cooked medium.
01:17Everything is exceptional.
01:18It's a five.
01:19Congrats.
01:20Who clenched the win for the red team,
01:22earning them a memorable reward.
01:24Hey, come on.
01:26The next morning.
01:27Let's get it.
01:28Let's go.
01:29Chef Ramsay delivered a crash course in fresh ingredients.
01:31Chefs, we have the great fortune of using some of the most
01:35incredible, freshest ingredients.
01:40Oh, my god.
01:41Oh, my god.
01:42And now, the continuation of Hell's Kitchen.
01:45Oh.
01:50All I heard when the box dropped was boom.
01:53All the ice scattered everywhere, I'm in a state of shock.
01:56I said fresh, right?
01:59Like, what the hell?
02:00Why would you do that?
02:01Yeah, that was scary.
02:03One of my favorite shellfish is scallops.
02:04I absolutely adore them.
02:05So listen up, because for today's challenge,
02:08you need to make a scallop dish that's not only delicious
02:11and perfectly cooked, but also visually stunning.
02:15Coming from Alaska, I've been cooking scallops my entire career.
02:18This should be a challenge that I can have in the bag for sure.
02:21But listen very carefully.
02:23Scallops have a really small margin of error.
02:27And in this challenge, so do you.
02:29Because if your scallop dish exposes your weakness as a chef,
02:35you will be going home.
02:38However, if you make a scallop dish that's visually stunning
02:43and delicious that rises above the rest,
02:46you could earn one of these.
02:51It's the punishment pass.
02:52The all-important punishment pass.
02:55I'm not going to lie.
02:56That punishment pass looks pretty nice.
02:59You know, I like my jewelry.
03:01It's called Hell's Kitchen for a reason,
03:03because the punishments here are brutal.
03:06All of you will have 30 minutes to run up, grab your scallops,
03:08open them, and cook an amazing dish.
03:11Heard?
03:11Yes, Chef.
03:12You're 30 minutes starts now.
03:14Let's go.
03:19It's pure chaos.
03:20I'm getting shoved from behind, and my knees
03:22going straight in the ice.
03:23My pants are wet.
03:25Della behind.
03:26Della behind.
03:27Della behind.
03:28I can't get this one open.
03:29What the hell?
03:30Oh my gosh, what is this in here?
03:33What's that?
03:34It's all the organs.
03:34These are actually all eyeballs.
03:36Oh my gosh.
03:37Oh my god, that is disgusting.
03:38Don't mess up Chef Ramsay's favorite item, OK?
03:41Stay focused.
03:42Well, coming from Martha's Vineyard,
03:44I feel like I have the upper hand,
03:45because we work with some of the best seafood around.
03:47And the majority of my competitors are really landlocked,
03:50so they don't even know how to spell scallop,
03:52let alone cook a scallop.
03:55Growing up in Montana, I've never shucked a fresh scallop.
03:59So I'm working ginger fennel broth.
04:01I'm going to work a little bit of a parsnip puree.
04:03Just to anchor the scallop into my shell.
04:06OK, give it something a little warm.
04:07This dish needs to be visually stunning.
04:09It needs to have great flavor.
04:11It needs to hold up to everything.
04:12No one else has saved their shells,
04:14and this might give me the edge.
04:17Ladies, you have about 13 minutes left, OK?
04:21All right, Cara Marie, tell me what you're working on.
04:23I am doing a purple sweet potato puree,
04:26a port wine creamy polenza with Romanesco cauliflower
04:30and anchovy relish.
04:32I don't know every single element that is in Cara Marie's dish,
04:35but it sounds like way too much.
04:37That's a lot going on.
04:38You don't have to put it all on the plate.
04:40Yes, absolutely.
04:43What are you doing?
04:44I'm going to do a rosemary skewer scallop
04:46with a coconut lime sauce.
04:48I would never skewer my scallop with rosemary,
04:51which was like, dude, the biggest disrespect
04:53to that fresh scallop.
04:56I'm going to do goat cheese grits with a pineapple rung chutney.
05:00And then how are you cooking your scallops?
05:02I'm going to pan sear them.
05:03You're going to pan sear?
05:04Make sure you get them nice and dry, OK?
05:05Yes, Chef.
05:06And then what are you working on?
05:08So a quick sear on the scallops with a little bit of butter,
05:09a little bit of oil, season them.
05:11And then this is a pesto cream sauce.
05:13OK.
05:14Ladies, it sounds like you're all pan searing.
05:17Keep that in mind if you have to pivot.
05:19Now I'm going to grill mine then.
05:21Just under four minutes to go.
05:22Let's go.
05:23Yes, Chef.
05:24These are not going to be cooked far enough, I know it.
05:2860 seconds to go, ladies.
05:29Let's go.
05:30Last minute.
05:32Go.
05:33You've got to plate it.
05:3410, 9, 8, 7, 6, 5, 4, 3, 2, 1.
05:44And serve.
05:46Oh, my goodness me.
05:51Did you make me something worthy of one of those amazing,
05:59life-changing punishment passes?
06:01Yes, Chef.
06:02You were tasked with making a scallop dish that not only
06:06tastes delicious, but visually it has to have the wow factor.
06:11So right now, I'd like Chef Michelle and Chef James
06:15to identify which dishes from both teams
06:18meet all the criteria.
06:21If it's not delicious or stunning,
06:22I am not tasting it.
06:23Good luck.
06:25Chef, I have here for you a roasted yellow pepper,
06:28tomato, and corn puree.
06:30I know that my plating skills are very strong.
06:33I'm a seafood girl.
06:34I'm going to win today's challenge.
06:37Here I made a rosemary skewered seared scallop
06:40with a rosemary coconut reduction.
06:44How long did you cook your scallops for?
06:46About three minutes in total.
06:49I did a romesco puree with miso in there.
06:53Chef, James is a stone wall.
06:56But I'm pretty confident about this cook right now.
06:58And then I did a double on mushroom.
07:00My mistake was when I was doing the scallops,
07:02I was rushing for time, and I didn't dry them first.
07:04You've got to stop starting with your mistakes.
07:06Yeah.
07:07Be confident in what you're doing.
07:08Yeah.
07:09What's this?
07:10Brown butter, Chef.
07:11Brown butter.
07:12Yes, Chef.
07:13Do you have polenta and potato?
07:15Yes.
07:15And romesco?
07:16Yep.
07:17I'm confident in the cook on my scallops 100%.
07:20And I'm confident in the flavors.
07:22I'm just afraid that I might have done too much.
07:25After tasting each of their team's dishes,
07:28Chef James and Michelle are ready to make their recommendations
07:31to Chef Ramsay.
07:32Let's begin with the blue team.
07:34OK, James, how many are there?
07:35Chef, there's only three dishes today.
07:37Oh, wow.
07:38Personally, I was expecting a bit more.
07:40OK, in no particular order, first dish belongs to?
07:42Chef, the first dish belongs to Antonio.
07:45Antonio, let's go.
07:46Thank God.
07:47I guess this means I'm safe from going home.
07:50Describe the dish.
07:51We have a pan-seared diver scallop,
07:52and on the bottom is a southern roasted corn sucker tache.
07:55I love that little Jackson Pollock touch
07:57with the sort of artistry on the plate.
07:59It's a really good dish.
08:00Congrats, man.
08:01Thank you, Chef.
08:02Really good job.
08:03Wow.
08:05Chef, second dish belongs to Chris.
08:07Chris.
08:09Look, mama, I made it.
08:10So, Chef, we got seared scallops with mushroom two ways.
08:13I did a pickle, and then I did a braised one
08:15with some Chinese eggplant.
08:17For me, the hero here are the pickled mushrooms
08:19with those lovely roasted scallops.
08:21It's a really good dish.
08:22Congratulations.
08:22Well done.
08:23Thank you, Chef.
08:24I want to show everybody in here, like, Chris can cook.
08:26Chris is here for a reason.
08:27He could be a leader.
08:28James, a final dish from the blue team is?
08:31Chef, the third and final dish belongs to Jayden.
08:34Oh, I knew that.
08:36Let's go, Jay.
08:37Oh, my God, man.
08:38It just makes you feel like you're doing something right.
08:40But Massachusetts, if there's one guy
08:42that knows how to absolutely nail a scallop, young man,
08:44it should be you.
08:45Yes, Chef.
08:46I'm just praying that Chef Ramsay and Chef James
08:49are on the same page.
08:51Chef, I have seared scallops on a bed of carrot puree
08:54with a corn and bacon succotash with some kumquats
08:57and crispy shallots.
08:59Mm.
08:59Scallops are cooked beautifully.
09:00Thank you, Chef.
09:01And the dish looks so vibrant.
09:03Thank you, Chef.
09:04Well done.
09:06I hope that mine is going to take the win.
09:08The punishment pass is like, that's
09:09your get out of jail free card.
09:11Chris, Antonio, and Jayden, I'll be honest,
09:13you've made my decision very difficult because those dishes
09:16are top notch.
09:17Thank you, Chef.
09:18But there is a dish that has a slight edge just in terms of which
09:23one would I want to dive into again immediately.
09:25That dish belongs to Chris.
09:31Well done.
09:36Hello?
09:37Punishment pass?
09:38Yes, it's me.
09:40I just won.
09:41Young man, well done.
09:42Thank you, thank you.
09:43Michelle.
09:44Yes, Chef.
09:45How many dishes on your team do you
09:48think are worthy of that punishment pass?
09:51Chef, we have four dishes on the red team that are worthy.
09:53Four?
09:54First one, please.
09:55First dish today that you're going to try
09:57will be Lisa's dish.
09:58Great.
09:59I know my dish is great, but you know,
10:01I don't want to be overconfident because it could actually
10:04turn around and bite me in the ass.
10:05You have a pea puree, Chef, with sunchokes and radishes
10:09sauteed in butter and some herbs.
10:10Really nice combination, that sweet and earthy feel
10:13with the peas, and it looks stunning.
10:15Congrats.
10:16Thank you, Chef.
10:16Great start.
10:17Thank you, Chef.
10:18I feel like I've done California proud.
10:20Callie is the motherland for me, and you know,
10:22I'm always still represent Callie, no matter what.
10:24Chef, the next dish will be Jada's dish.
10:26Jada's.
10:27Wow, let's go.
10:28I know Chef Michelle said that it tastes great,
10:31but this is Hell's Kitchen.
10:32Like, the moment you think you're confident,
10:34on the side is going to be a citrus beurre blanc
10:38with a nice seasonal succotash.
10:40So there's going to be some heirloom tomatoes,
10:42charred and roasted corn, as well as some asparagus.
10:45I love what you've done with that sort of crosshatch
10:48on the scallops.
10:49They're cooked perfectly.
10:50It's a delicious dish.
10:51Thank you, Chef.
10:52Congratulations.
10:53You're in the running.
10:55The next dish we'll try will be Aniah's dish.
10:58Aniah's?
10:59Wow.
11:02So, Chef, for you, I have a grilled scallop.
11:04Everybody pan-seared them.
11:05I was going to pan-sear them at first.
11:07I just want it to be a little bit different.
11:08And then the idea of goat's cheese,
11:10where'd that come from?
11:11I love goat cheese grits.
11:12It gives it a little bit of punch in there.
11:14It also adds a bit of creaminess to that grit.
11:16I'll be honest, the cooking scallops on the grill
11:17is way more difficult than it is in a pan.
11:19Yes, Chef.
11:20Outstanding job.
11:20Well done.
11:21Thank you, Chef. Thank you so much.
11:22Wow.
11:24My scallops are Chef Ramsay approved.
11:29Chef, the last dish you'll try from the red team today
11:32will be Cat's dish.
11:33Cat's, wow.
11:34Oh my god, my heart just jumped out of my chest.
11:37I'm like, I know I better be a part of this top four.
11:40Chef, what I have here for you is a roasted yellow pepper
11:43and tomato puree with a little ginger and garlic in there
11:47and a corn salad.
11:49Cat, visually, it's popping again, vibrant.
11:51It's an expensive delicacy, and you've
11:53done it absolute justice.
11:55Great job.
11:55Thank you, Chef.
11:56Wow.
11:57Ladies, four outstanding dishes.
11:59Thank you, Chef.
12:00For me, there was one dish that had a slight edge
12:03over the other three.
12:05The winner of the red team's punishment pass is...
12:08The winner of the red team's punishment pass is Aniyah.
12:26Congratulations.
12:27Congratulations.
12:35Punishment pass, punishment pass.
12:36I got it.
12:37Use that pass wisely.
12:38It's for you and you only.
12:39Yes, Chef.
12:40Now, I'd like to find out the dishes that didn't do justice
12:45to those scallops, because sadly, at least one of you
12:47could be going home.
12:49Michelle, first one, please, from who?
12:51First one will be from Cara Marie, Chef.
12:53Let's go.
12:54Step forward, please.
12:55I knew it was too much.
12:58It looks a little bit over the top.
13:00And what is this underneath here?
13:01What is that?
13:02That's the purple potato puree and the port creamy grits.
13:05Does it need all that?
13:06I wanted to kind of layer the flavors and then have the
13:09scallops with a little bit of the crunch.
13:11It was kind of building the flavors from the bottom up.
13:13It could stand alone, OK?
13:16I didn't do enough in the signature challenge,
13:19and then now I kind of was, like, trying to overcompensate.
13:22Michelle, is there another one?
13:23Yes, Chef.
13:24From?
13:25It'll be from Maddie, Chef.
13:26Maddie.
13:27As soon as I hear my name get called, I'm like,
13:29When I was doing the scallops, I was butter basting them,
13:32and I didn't dry them before I put them on the sauce,
13:34so it got a bit greasy, and the sauce kind of evaporated.
13:37The actual puree tastes good, but the scallops,
13:40there's no crust on there, and so they taste like they're steamed.
13:42If you serve this in the restaurant,
13:44they are sending it back quickly.
13:46Yeah, I expect more from you.
13:48Not good.
13:50This could be it, and I could be leaving Hell's Kitchen right now.
13:53Michelle, is there anyone else from the Red Team
13:54that didn't meet the criteria?
13:56No, Chef.
13:57No.
13:58James, tell me, the underperforming dishes were cooked by who?
14:02The first one, Chef, belongs to Chase.
14:05Chase.
14:06Really?
14:07Let's go, Chase.
14:08I cannot believe that my name got called.
14:10I do not want to go home before cooking my first dinner service.
14:14Describe the dish, please.
14:15It's a pan-seared scallop with a parsnip puree
14:18and a fennel and ginger broth, a little bit of beach mushroom.
14:21How did you cook the puree?
14:22I cooked it in a little cream with some water,
14:24let that reduce down, then blended it up.
14:26It looks like cats puked up in there.
14:28It does not look good.
14:30I go back to that elk tenderloin, the first impressions,
14:32right?
14:33Yes, Chef.
14:34You raise the bar, and then you kick me
14:35in the nuts with this thing.
14:38James, is there another dish that didn't meet the criteria?
14:42Yes, Chef, there is one more.
14:44That dish belongs to Carlos.
14:45Carlos?
14:46Damn.
14:48My heart drops instantly, and I'm just praying to God
14:51that my scallops are cooked even a little bit well.
14:54Chef, for you, I made a rosemary-secured scallop
14:57with a rosemary-coconut reduction and a pea salad.
15:00Rosemary's so overpowering.
15:02How do you actually cook these?
15:03Pan-seared, Chef.
15:04You just touched that.
15:06It's solid, right?
15:07What does that tell you?
15:08It's overcooked, Chef.
15:09And you coming from Alaska, young man,
15:11surrounded by water.
15:12Ah, .
15:16I expected a much, much, much, much better execution on that.
15:19Yes, Chef.
15:20It feels terrible.
15:21I feel like I let my entire state down.
15:24One of you is leaving the competition right now.
15:27Because if you can't cook me a unique scallop,
15:30there is no hope in hell you are ever
15:33going to become my head chef at Hell's Kitchen,
15:36Foxwood Resort, Casino.
15:37The person leaving Hell's Kitchen is...
15:43Carlos.
15:45Step on up, young man.
15:46That performance there was underwhelming.
15:52Combine that with what you gave me across the signature dish
15:56tells me you are not ready.
15:57I've got to be honest, I'm going to cut you loose right now.
15:59Yes, Chef.
16:00Please, give me your jacket and leave Hell's Kitchen.
16:03Thank you, Chef.
16:05Good night.
16:06Safe trip back to Alaska.
16:07Bye, Chef.
16:08Bye, Carlos.
16:09Bye, Carlos.
16:11I feel like I let my state down, like, pretty heavy.
16:14Man, I know I don't overcook fish.
16:15Like, that's something I know I don't do.
16:18I do not know what happened at all.
16:20Like, I am so disappointed in myself for doing that.
16:22Tonight, we are opening Hell's Kitchen.
16:25Head back to the dorms, get a breather.
16:27Our sous chefs will call you in half an hour
16:28to get over tonight's menu.
16:30Is that clear?
16:31Yes, Chef.
16:32Now off.
16:39Bling, bling it, baby.
16:41Yesterday was not enough.
16:42Today was too much.
16:43I've got to find the balance.
16:44I'm glad you're not going home yet.
16:45Yeah, yeah, me too.
16:47I'm trying to define my voice as a vegan chef
16:50in a non-vegan kitchen.
16:51I just want to prove that I am a chef to the core
16:54at the end of the day, and I cook and prepare
16:57anything and everything.
16:58You should have done vegan scallops.
17:00Vegan cookbook all kinds.
17:02Not only am I vegan, but I do CrossFit.
17:05That tracks.
17:06You want to arm wrestle?
17:07That might be fun.
17:08Let's see how strong you are.
17:09Come here.
17:10Let's go.
17:10I don't know about you.
17:11I see those forearms.
17:12You either play a lot of video games
17:13or spent a lot of time alone as a child.
17:15We'll go with number one.
17:16OK.
17:19OK.
17:20Hands up.
17:22Oh, around.
17:24around.
17:27I don't want to touch it.
17:29Good job.
17:32I'm just going to hide under the table now.
17:35You know, the running joke is, oh, vegans
17:37are protein deficient, wah, wah, wah.
17:40I don't see any protein deficiency here, guys.
17:44And neither does Paul.
17:45I'm not afraid to lose to a woman.
17:48I'm going to go cry now.
17:52Hello, chef.
17:53With the first dinner service just five hours away.
17:56We're going to get started.
17:57The chefs are anxious to get critical information
18:00about tonight's menu.
18:02All right, scallop, smoking hot pan.
18:0545 seconds both sides.
18:06While it's doing that, I'll season the other side.
18:09I'm going to get the risotto starter.
18:10So you're going to get the rice nice and toasted,
18:12fennel stock, butter, mascarpone, parmesan.
18:14And then the very last thing that we do
18:16is we're going to finish this with parsley.
18:17All right, strip steak.
18:19Pretty lean other than that fat that's on the outside.
18:21It benefits from a little kiss of butter.
18:23I'm going to show you the pork chop, OK?
18:25Learning this information is like turning the fire hydrant
18:28on full blast and trying to drink from it.
18:31Is that butter and oil you put in there?
18:32Yes, chef.
18:34Lamb is done.
18:35It's been about eight minutes.
18:36I can't keep up.
18:38It's going so quick.
18:40Carbonara seems to be nice and creamy, OK?
18:44What's that?
18:45I'm missing ingredients.
18:47I'm worried that I might flop during service.
18:50It's just not my pants.
18:54Are you nervous?
18:57I know.
18:58Yeah, extremely.
18:59I'm not even going to it, y'all.
19:01Really?
19:01Yep.
19:02Bradley was lost.
19:03He was, you know, call your mom on the superstore phone, lost.
19:07It was bad, dude.
19:09What else did you put in there?
19:10I'm sorry.
19:11I've never had a knife kit almost make me cry before.
19:19That is sexy.
19:20These are what chefs dream about.
19:21These hex clad knives are beautiful.
19:22This is our .
19:23Win or lose, man.
19:25You go home with some knives, baby.
19:26Some good-ass knives, too.
19:27Ah, yes.
19:28I've never wanted kids, and now I have a whole knife kit full of babies.
19:31I'm literally trying to not cry right now.
19:32I'm not even kidding.
19:33If they weren't so sharp, I'd cuddle a knife, so.
19:36After a day of intensive menu training, the chefs are setting up their stations and eager to kick off their first dinner service.
20:05I'm really excited.
20:06I'm pumped.
20:07I think you're going to kill it.
20:09OK, ladies, tonight is the night.
20:13Gentlemen, let's go.
20:14Yes, chef.
20:15All right, let's hit it.
20:16First service nerves, but hey, we can do this.
20:19We've got this, man.
20:21Mourinho, open Hell's Kitchen, please.
20:23Let's go.
20:24There's an abundance of excitement in the air.
20:36I love it.
20:37It's beautiful.
20:38With reservations for tonight snapped up several months ago.
20:42Cheers to Hell's Kitchen.
20:44And with each chef representing their state, there's tremendous pride on the line.
20:49Ready to f*** you go.
20:51Love you.
20:52Let's go team, dog.
20:54Tonight's first dinner service will feature a menu of Hell's Kitchen classics.
20:59I'll take the rack of glam.
21:00As well as a pesto shrimp scampi flambe appetizer, prepared table side by Ellie from Nevada and Sydney from North Carolina for the Red Kitchen.
21:09I promise I won't burn you.
21:10And Jaden from Massachusetts and Jonathan from Georgia for the Blue Kitchen.
21:14Have you ever had pesto table side before?
21:16No.
21:17Tonight's the night.
21:18We're excited.
21:19We're in for a treat.
21:20Gentlemen, we've got the first ticket.
21:21Let's go in the kitchen, you guys.
21:22Four covers table, two.
21:23One flatbread, one scallop, two risotto, one table side.
21:26Heard.
21:27Heard, chef.
21:28Let's go.
21:29Where's my grapeseed?
21:30Where's my grapeseed?
21:31Where's my grapeseed?
21:32Grapeseed right here.
21:33We have a flatbread and a risotto, right?
21:35One scallop, two risotto, and a flatbread.
21:38Two risotto.
21:39Two risotto all day?
21:41Yes, chef.
21:42Two risotto all day.
21:43Bradley's struggling, and I just know this is going to hold up hot app.
21:47So I'm frantically trying to run around and keep everything else going.
21:52All the way to the left.
21:53All the way to the left.
21:54Guys, I need to hold back.
21:56I'm burning flatbread.
21:57Heard that.
21:58Hold back.
21:59Hey, how the are you burning flatbread already?
22:01Sorry, chef.
22:02What the are you doing?
22:03We've just started.
22:04You make a beautiful flatbread, then you burn it.
22:06Slow down, okay?
22:07Yes, chef.
22:08Let's go.
22:09With Montana chef Chase burning his flatbread, the blue team's appetizers are in a holding
22:15pattern.
22:16While in the red kitchen...
22:1715 seconds to the window.
22:1915 seconds.
22:20Jada from Florida and Elena from South Carolina are hoping their start on appetizers is a strong
22:26one.
22:27Walking risotto?
22:28I'm ready.
22:29Let's go.
22:30Walking risotto.
22:31We're walking flatbread.
22:32Walking two flatbreads right now.
22:34How's that risotto?
22:35Two flatbreads.
22:36On your right.
22:37Down.
22:38Flatbreads are beautifully cooked, by the way.
22:41Huh?
22:42Yeah, they're doing good so far.
22:43Really good.
22:44Delicious risotto.
22:45Really good.
22:46Yes, chef.
22:47The whole team takes it so we know where the bar is, yes?
22:49Yes, chef.
22:50Let's go.
22:51I mean, the first dish didn't get sent back, so come on.
22:54I am feeling on cloud nine.
22:57How we feeling, ladies?
22:58You good?
22:59We're good.
23:00We're cruising.
23:01Buon appetito, ladies.
23:02Yes!
23:04Two more minutes on this, two risotto.
23:06Two minutes is two minutes?
23:07I just need to know because this is going to overcook.
23:09Communication is everything.
23:11Not communicating isn't going to get you far.
23:15Can I walk scallops?
23:18Can I walk scallops?
23:20Walking.
23:21Scallop, chef.
23:23Overcooked?
23:24Yeah.
23:25You two Muppets, come here.
23:27Quick, come on.
23:28Just touch them.
23:29That's how hard that is.
23:30I'm not serving them.
23:31Come on.
23:32Come here.
23:33Flatbread.
23:34Flatbread, chef.
23:37Now.
23:38Undercooked now.
23:39Hey, hey, hey.
23:40Come here, you.
23:41In fact, all of you, come here.
23:44I don't know what's going on, but we're all over the place.
23:47They've sent their first table.
23:48I've got raw bread.
23:50Overcooked scallops.
23:51Get your s**t together a little bit, yes?
23:53Yes, chef.
23:54Let's go.
23:55Come on.
23:56It's a flatbread.
23:57Take your s**t bag.
23:58Yes, chef.
23:59Sorry, chef.
24:00With the blue kitchen now firing their first appetizers for a third time, the red kitchen
24:04is hoping to maintain its solid start.
24:07Let me get one minute on scallops.
24:09One minute on scallops.
24:10Is that enough for risotto?
24:11Scallops, I'm five out.
24:12She's five out on risotto.
24:16I already started my scallops.
24:18Make sure we're talking, ladies.
24:20We've got to keep up.
24:21Yes, chef.
24:22Yes, chef.
24:23Two scallops, two risotto?
24:24We're now three and a half out.
24:25Why are the scallops in when she's three and a half out?
24:27Pass me those scallops.
24:29With two minutes to go, drop the scallops.
24:32What are we going to do now?
24:33I was going to sear the other side, chef.
24:35And is it what, just two minutes later?
24:37No, chef.
24:38No, come on, girls.
24:39We're not going to half cook a scallop.
24:41Yes, chef.
24:42Did we not just do a challenge with scallops?
24:43Yes, chef.
24:44Holy .
24:45That's all right.
24:46We're going to bounce back.
24:47We're good.
24:48Keep going, keep going, keep going.
24:49We're going to bounce back.
24:50You got it, girl.
24:51One minute and a half risotto.
24:52Dropping scallops.
24:53Heard.
24:54Heard.
24:55I disappointed my idol.
24:56Like, I can't get any lower than this.
24:59And that's something that I need to work on,
25:01is just shaking it off.
25:02Walking scallops.
25:04Let's go.
25:05Thanks to Kat from Maryland, the ladies
25:07are continuing to push out appetizers.
25:10Service, please.
25:11While over in the blue kitchen.
25:13You got two risotto ready, Sal?
25:14Two and a half minutes.
25:16Bradley from Louisiana is hoping that he's
25:18finally able to deliver acceptable risotto.
25:21me, dude.
25:23Just put peas in there.
25:24I just put peas in the risotto.
25:26Free fire.
25:27Give me a kick it over.
25:28Spin it.
25:29Spin the handle.
25:30Spin the handle.
25:31My man Bradley, that risotto is whooping
25:33his behind right now.
25:34You are drowning over here.
25:36And I'm just trying to help.
25:39What?
25:40Where's the risotto gone?
25:41It's peas in the risotto, Chef.
25:42I up and I put peas in it, Chef.
25:44Hold on.
25:45We're hand picking peas out of risotto.
25:47Excuse me.
25:48Can you see us?
25:49Oh, my God.
25:50Put it down.
25:51Look at her.
25:52She's staring, watching everything you're doing.
25:54No one's getting fed, and we're looking like
25:56a bunch of idiots.
26:04I've got a bunch of idiots.
26:06I think that's the food.
26:07But I can't see you guys down here.
26:09How far is that value?
26:11No one's getting fed.
26:12No one's getting fed.
26:13We're looking like a bunch of idiots.
26:14I'm going to put them.
26:15I'm going to run this for you.
26:16Because I'm going to get to try it, Chef.
26:18I'm going to get to try it.
26:19But Tom and I didn't get to try it.
26:20You blow this up.
26:21He's out of a risotto.
26:22Excuse me, can you see us?
26:25Oh, my God.
26:26Put it down.
26:28Look at her, she's staring, watching everything
26:29you're doing.
26:30No one's getting fed, and we're looking
26:32like a bunch of idiots.
26:34Have we given up?
26:35No, Chef.
26:36Don't do that again.
26:37Yes, Chef.
26:38You get your together.
26:39Yes, Chef.
26:39OK, quickly.
26:40Yes, Chef.
26:41Five minutes on that risotto.
26:44Watching Bradley cook.
26:45His brain goes somewhere else.
26:48What's wrong with this?
26:49It's broken, it's broken.
26:50Restart it, restart it, restart it.
26:51F*** me.
26:54Restarting a risotto.
26:55Oh, my God.
26:57Ah.
26:58While the blue team's nightmare
27:00on appetizers continues.
27:02I apologize for the long wait.
27:04Need more bread, maybe?
27:05The red team.
27:07It's not the best star, but it's moving.
27:08Let's get that right.
27:09Yes, Chef.
27:10Is moving on to their first order of entrees.
27:12Two pork, two strip, one chicken, one halibut.
27:15Heard?
27:16Heard, Chef.
27:16Maddie, call those entrees back.
27:18Two pork, one halibut on our steak.
27:21And that's all.
27:22I don't give a f*** about the station.
27:24I'm not laughing.
27:25Yes, Chef.
27:26Two pork, two strip, one chicken, one halibut.
27:28Two pork, two chicken.
27:29Oh, my good God.
27:30Right now?
27:31Oh, no.
27:32Let's do it again together.
27:34OK.
27:34Two pork.
27:35Two pork.
27:36Two strip.
27:37One chicken, one halibut.
27:38One chicken, one halibut.
27:39One chicken, one halibut.
27:40One chicken, one halibut.
27:41Call it back.
27:42Two pork, two chicken, one halibut.
27:43Oh, my f***ing good God.
27:44I'm sorry, Chef.
27:45Young lady, you are representing the state of New York.
27:46Yes, Chef.
27:47Big deep breath.
27:48F***ing off in the cold room.
27:49Yes, Chef.
27:50And come back with your state of mind in check.
27:51Let's go.
27:52Ohh, no.
27:54Again.
27:55Two pork, two strips, one chicken, one halibut.
27:58Again.
27:58Two pork, two strip, one chicken, one halibut.
27:59Again.
27:59Two pork, two short, one chicken, one halibut.
28:01Get me, Maggie.
28:03Yes, Chef.
28:04Maddie?
28:06Your brain, is it on?
28:08Call it back.
28:10Two pork, two展, one chicken, one halibut.
28:11Get your together, young lady.
28:13Yes, Chef.
28:15We're at the maintaining table nonetheless.
28:17Two pork, two shrimp, one chicken, one halibut.
28:19Get your together, young lady.
28:20Yes, chef.
28:21With Maddie's head back in the game,
28:24the women move forward with entrees.
28:26Maddie, you got this.
28:27Bounce back.
28:28We all got this.
28:28Back in the blue kitchen.
28:32Walking with risotto.
28:33The first order of appetizers are finally making it out
28:37to patient diners.
28:38Oh, my God.
28:39It is so good.
28:41Oh, no, no, no, no, no, no, no, no, no.
28:44But a new problem quickly pops up.
28:47Dude, roll another dough now.
28:49Dude, we don't have any more of that cheese.
28:51How long for the flatbread?
28:53I need to find cheese, chef.
28:54Oh, my God.
28:55Because you burned so many.
28:58Where's all the cheese gone?
28:59Have you used it all?
29:01Yes, chef.
29:01Oh, my God.
29:02Walking scallops.
29:03Pull back on scallops if we can.
29:05What the?
29:06We can't, dude.
29:08Sorry, guys.
29:09I can't find the cheese for the flatbread.
29:11I can't just magic cheese here.
29:13No, chef.
29:14Stop the flatbread.
29:16So many flatbreads.
29:17We've got no more cheese left.
29:18Give me something else if you don't have the flatbread.
29:20Come on, guys.
29:21Just give me a salad.
29:23Yes, chef.
29:23Something we can't up.
29:25While Chase scrambles to make salads in the red kitchen.
29:29I'm nervous about him cracking into this lamb.
29:31Just because it's the first time, you know?
29:33I know.
29:33I know.
29:33It's OK.
29:34It's OK.
29:34Vegan Cara Marie is looking to impress cooking meat.
29:38I have been grilling meats since before most of these chefs were even born.
29:45Skin side up, chef.
29:46Skin side up.
29:47Two salmon, two lamb.
29:49Walking with lamb.
29:50Right behind.
29:51Walking with lamb.
29:51That skin is messed up.
29:52That skin is messed up.
29:53We got stuck on the pan.
29:54Don't serve it.
29:55Fire up another one.
29:56Lamb's cooked beautifully.
29:58But where is the salmon?
29:59Two minutes, chef.
30:00Take the lamb back.
30:02Maddie, how long on that salmon?
30:04Let me know what you want me to do.
30:05Maddie, do you feel comfortable?
30:07Stop messing with it.
30:08I need the salmon.
30:10You guys ready to walk salmon?
30:11Everybody was barking orders at me.
30:13It gets very confusing.
30:14Let me have a minute to figure this out.
30:16Walking right now.
30:17Walking salmon, walking lamb.
30:21Oh, man.
30:23Hey, fish station.
30:25Kat and Maddie, come over.
30:27I got one salmon undercooked and one salmon that's overcooked.
30:30Can I have two fresh salmon quickly?
30:32While Maddie's failure on salmon stalls the red kitchen,
30:36over in the blue kitchen,
30:38the men are desperate to impress with their first entrees.
30:42We need to check lamb.
30:43Pop them right here.
30:44The first dinner service is your chance to shine around you
30:48on your left, chef.
30:48Just down, down, down.
30:49Let's go.
30:49Two lamb.
30:50Let's go.
30:51I got my fingers crossed.
30:52I'm praying to Jesus.
30:54I'm hoping to showcase my talent to Chef Ramsay.
31:00Around you, on your left, chef.
31:01Just down, down, down.
31:02Let's go.
31:03Two lamb.
31:04Let's go.
31:05It's almost two hours into dinner service,
31:06and Henry has just arrived with the first entrees
31:09from the blue kitchen.
31:10Oh, .
31:10Hey, blue team, come here.
31:11All of you.
31:12What's happened?
31:13I better duck, because I don't want to catch a bullet
31:14that wasn't meant for me.
31:15It's raw.
31:19Oh, no.
31:20I hope the kitchen doesn't get shut down.
31:21May deserve better.
31:22Now get it together.
31:23Let's go, guys.
31:24Come on.
31:25Refire, refire.
31:26When you're in Hell's Kitchen, you know,
31:27you go in there with these delusions of grandeur, like,
31:28oh, I would never do that.
31:29But when the heat's on the floor, you're going to be
31:30like, oh, I'm going to be like, oh, I'm going to be
31:31like, oh, I'm going to be like, oh, I'm going to be
31:32like, oh, I'm going to be like, oh, I'm going to be like, oh,
31:33I'm going to be like, oh, I'm going to be like, oh,
31:34let's go, guys.
31:35Come on.
31:36Refire, refire, refire.
31:37When you're in Hell's Kitchen, you know, you go in there
31:39with these delusions of grandeur, like, oh,
31:41I would never do that.
31:42But when the heat's on and Chef Ramsay's yelling,
31:44common sense goes out the window.
31:45Let's regroup, let's get back.
31:46Yeah, Chef.
31:47We need what?
31:48As Henry from Texas quickly tries to rectify his mistake
31:51on lamb, over in the bread kitchen.
31:53Come on, ladies.
31:54We got to get this s**t together.
31:56Maddie on salmon and cat on pork are trying to push
31:59out entrees.
32:00Don't flip that salmon.
32:01I'm not.
32:02This is going on there.
32:03This is going over there.
32:04Maddie, just let it do its thing.
32:06I could see from a mile away that Maddie was lost
32:09just from her mouth breathing.
32:15Confused as .
32:17Garnish is up.
32:18Wellies are in the window.
32:19Walking behind hot.
32:21Skin side, skin inside, skin inside.
32:23Pork chop.
32:24Fish time in, Chef.
32:32Polk is rolling.
32:33I want more .
32:34Oh.
32:35Ladies, storeroom, all of you, now.
32:38Yes, Chef.
32:39Oh, .
32:40We're going to get kicked out of the kitchen.
32:41Call out those tickets.
32:42Yes, Chef.
32:43Two Wellington, one salmon, one pork chop.
32:45And look what I got.
32:48Mm.
32:49I got that cooked crispy.
32:50I got that there.
32:51I just, I, I, I have no idea what you girls are up to.
32:57I don't even know how you have the nerve to bring me that.
33:01Yes, Chef, that's me.
33:02I can't continue like this.
33:05Get the out of here.
33:07All of you, get out.
33:08Chef, Chef.
33:09Chef.
33:12Hey, and see if you can do something right tonight.
33:16Come back to me with two nominees that your team
33:19could be better off without.
33:21Is that clear?
33:21Yes, Chef.
33:22Yes, Chef.
33:23No way, dude.
33:27That was terrible.
33:28Tonight feels like a failure.
33:30And serving that raw pork chop and a burnt salmon
33:34is just unforgivable.
33:36You need to be more confident in yourself, OK?
33:38You need to trust the cook.
33:39Everybody was firing at her.
33:41Hey, salmon this, salmon that, salmon that.
33:43And it kind of, she was overwhelmed.
33:45It feels like to get kicked out of the kitchen.
33:47And especially that it was my station that was up the most.
33:50But that was a result of everybody's miscommunication.
33:53I just feel like I got so caught up
33:55because everybody was saying, like, 18 million things.
33:57I want two halibut, two strip, yes?
33:59Two halibut, two strip.
34:00Two halibut, two strip.
34:02It's going to be the best of seer
34:03we're going to have all night.
34:04Henry and I, you know, we had great communication.
34:06I think we're both very talented.
34:07And, you know, we kind of just rocked it out together.
34:09We're kind of dancing, honestly.
34:11I have chicken on the left of your board, Chef.
34:13No, well.
34:14me.
34:16Hey, all of you.
34:18Oh, no.
34:19Not again.
34:20Hey, you two.
34:21Come in here.
34:22You off.
34:23What's going?
34:24Two halibut, two strip.
34:25Again.
34:26Two halibut, two strip.
34:27And I've got two strip, two Wellington, one chicken.
34:32Just throwing out.
34:33Get out!
34:34Yes, Chef.
34:35Out!
34:36Come back to me with two nominees, two individuals
34:38that would actually make your team better without.
34:41Is that clear?
34:42Yes, Chef.
34:48I'm pissed off.
34:49Tonight is an absolute embarrassment.
34:53Y'all two?
34:54What the ?
34:55Honestly, the communication kind of went to .
35:05I just felt like I was trying to just get it out, but everyone was like, Simon, Simon,
35:08Simon.
35:09At one point, I didn't know what was going on.
35:10I believe a decent amount of the blame actually falls on Anaya because she was barking out
35:15orders and they weren't correct.
35:17It's our kind of responsibility to drive the tickets.
35:20And I know it's like a lot, but like, damn, we were on the two salmon, two lamb ticket for
35:2440 minutes.
35:25It's embarrassing.
35:26Like, it's embarrassing.
35:27It's not an individual fails.
35:28We fail as a team.
35:30We can talk about it.
35:32We all know who up.
35:33I say we just take a count.
35:34Tonight, the main problem is risotto, scallops, and pizza.
35:37I mean, it's definitely a domino effect.
35:39Apps didn't set the tone, which affected our station.
35:42We all got frazzled and frustrated.
35:44Mad, because how many scallops you throw away tonight, you think?
35:46Half.
35:47In the beginning, I put no food out because the risotto isn't ready.
35:50I up risottos.
35:51I get it.
35:52But I didn't screw up your scallops, dude.
35:54That's not my fault.
35:55Antonio messed up scallops and then blamed it on us and made it seem like we were the cause
36:01of him being frazzled.
36:02I am being used as a scapegoat.
36:04He could have kept his head in the game.
36:06That had nothing to do with me.
36:08I mean, dude, don't get me wrong.
36:10You up enough pizzas to where we had to 86 them.
36:13I will fully admit I burned a lot of pizzas.
36:15But, Antonio, the scallops were rough.
36:17Bradley, biggest thing was a breakdown in communication.
36:19Unfortunately, my vote has to be for Bradley and Antonio.
36:22I'm not going to lie.
36:23But I think the mood up with so many ups in the beginning.
36:26You up scallops.
36:28His signature dish that we did earlier today that he told us if we could
36:31cook them, then you shouldn't be here.
36:34Why am I being used as a scapegoat?
36:36It's for his ups.
36:37I don't think it's right, and I think Antonio and Chase need to go up.
36:41It definitely pissed me off.
36:42I mean, it's just like, if we're going to play dirty like that, then I guess it just needs
36:45to be a mean mentality.
36:46I couldn't prioritize or cook anything else because I was stalled by not being able to
36:52put out the scallops we had in the first place.
36:56E86 pizzas, he up scallops that her chef ran for signature dish.
37:01Bottom line.
37:09What I got tonight in our first ever Battle of the States dinner service was a sorry state
37:15of affairs.
37:16Jada, Red Team's first nominee and why.
37:18Chef, our first nominee is going to be Maddie.
37:21She definitely got flustered tonight on Fish Station.
37:24Ultimately, it was one of our biggest downfalls why we got sent out of the kitchen because
37:28of the hold up there.
37:29Jada's second nominee and why.
37:30Chef, our second nominee is going to be Kat.
37:33She too is also on Fish Station with Maddie.
37:36There was also a pork at the very end.
37:38That ultimately was our downfall as well.
37:40That was completely raw that she took full accountability for.
37:43Anthony, Blue Team's first nominee and why.
37:48First nominee is going to be Chase.
37:51That's because of the pizzas.
37:53I think anybody who messes something up that many times, it needs to be 86, may not deserve
37:57to be here with us.
37:59Chase.
38:00Our second nominee is...
38:02With both teams being kicked out of the kitchen after a dismal opening night.
38:15That was pathetic.
38:17The Red Team has nominated Maddie and Kat, while the Blue Team has named their first nominee.
38:23Chase.
38:24And...
38:25Our second nominee is Bradley.
38:28He failed to adapt.
38:31It was a full-on nightmare on apps.
38:33Bradley, Chase, Maddie and Kat, step forward.
38:37Maddie, I want to know first, what in the happened there tonight?
38:42Everybody's just barking different things and I was like, holy .
38:46Like, we all need to communicate.
38:47We need to talk to each other, not at each other.
38:49We need to figure this out.
38:50Right.
38:51So, we figured this out, but the still kept coming.
38:54I agree 100%, Chef.
38:55I own up to my mistakes.
38:56I definitely up.
38:57Tell me why you deserve to stay in Hell's Kitchen.
38:59Chef, even though I'm young, I have so much fight in me.
39:01I'm eager to learn.
39:02I'm eager to grow.
39:03I'm ready to be your chef and I will learn from my mistakes and it will never happen again.
39:06Kat, tell me why you should stay in Hell's Kitchen.
39:09Chef, I have so much fight in me.
39:11I'm ready to work hard for you.
39:12I'm learning from my mistakes.
39:14I'm excited about it, Chef.
39:15I'm ready to represent for Marilyn.
39:16I'm ready to represent for Marilyn.
39:18Chase.
39:19Yes, Chef.
39:20You spent half a night chasing your ass in and out of that oven.
39:24Chef, it was a lack of timing on my part.
39:27Tell me why you should stay in Hell's Kitchen.
39:29Chef, I know I had a bad day today, but I learned from my mistakes.
39:32I own up to my mistakes and I tried my best not to repeat them.
39:35You were like your dog chasing his tail, Chase.
39:38Yes, Chef.
39:39Composure.
39:40Yes, Chef.
39:41Bradley, why should you stay in Hell's Kitchen?
39:43I'm ready to prove to you, Chef, that I'm supposed to be here for my team and for my family
39:48and for my home state and to show you that I can be your next head, Chef.
39:51I was very frazzled and I just could not understand how...
39:55So tell me how you function back home in your state.
39:58It was just too fast for me, Chef. I couldn't keep up.
40:00Too fast.
40:01And I was asking for my support for...
40:03So who let you down if you weren't supported?
40:07My teammate.
40:11My decision is...
40:15Cat.
40:19Thanks, guys.
40:20Get back in line.
40:23Maddie.
40:24Young lady.
40:26Come here.
40:31Give me your jacket.
40:32I don't know who gave you a sous chef title at the age of 18, but young lady, you are not ready to become my head chef.
40:41Is that clear?
40:42Yes, Chef.
40:43Good night.
40:44Thank you for everything, Chef.
40:45Bye, Maddie.
40:46Bye, Maddie.
40:47Bye, Maddie.
40:48Bye, Maddie.
40:49Going back home to New York, I know they're going to be proud of me because I kept my cool and I own up to my mistakes.
40:55People that are twice my age still don't own up to their . So I'm going to come back in a couple of years with a lot more experience under my belt and I'll be right back in this kitchen again.
41:02When you put your heads on the pillow tonight, just mutter to yourself, bounce back. Bounce back.
41:08Bounce back.
41:09Yes, Chef.
41:10Yes, Chef.
41:11Off.
41:12You all right?
41:13I know that was intense.
41:15I live to see another day in Hell's Kitchen and I am so grateful.
41:20Tomorrow's a new day.
41:21You're still here.
41:22You're still here.
41:23Fighting chance.
41:24I really got to step my game up. I know that I can do this, so it's just a matter of shaking off the nerves.
41:29Got this, man. Got this, baby.
41:31I think Chef Ramsay kept me here because he sees something in me, but I know that I have to bounce back and get my together or I will be sent home.
41:39I respect you guys so much. I'll own up to my ups.
41:42It's been twice in one day that I've had to go before Chef Ramsay in order to not get eliminated.
41:48It's an emotional rollercoaster.
41:50Yep. Let's do this.
41:52There is no promise that you get a moment after this one.
41:57New Yorkers may be tough, but properly cooked salmon shouldn't be.
42:02Maddie is gone because she wasn't able to figure that out.
42:05Next time on Hell's Kitchen Battle of the States.
42:13Everybody just shut the **** up.
42:15How about you don't worry about my attitude and worry about a chicken?
42:17Wow.
42:18Things in the kitchen get out of control.
42:20Let's go!
42:21No!
42:22No!
42:23Come here!
42:24A minute.
42:25Thank you for your feedback.
42:27You're poking a **** bear.
42:30Forcing Chef Ramsay to make a tough call.
42:33You didn't have to call the police on us.
42:35As the chefs struggle with the consequences.
42:37What the **** happened?
42:39I don't know how much more of this I can take.
42:41Will the pressure cause one chef.
42:43This is a really hard one for me.
42:44To do something so criminal.
42:46Ow!
42:47F***!
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