Hell's Kitchen Season 24 Episode 1

InfinityStream.TV

Hell's Kitchen Season 24 Episode 1  #Hell'sKitchen #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel:  />👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:00This year's Hell's Kitchen competition is returning to Foxwoods Resort Casino in Connecticut.

00:08And Hell's Kitchen history will be made.

00:13Fans and potential competitors have packed this theatre for the big announcement.

00:20Hello everyone. Welcome to the fabulous Foxwoods Resort Casino.

00:29Now, for the last 23 seasons, Hell's Kitchen has launched the careers of many great chefs.

00:35But this season is unlike any other season before.

00:39For the first time in Hell's Kitchen history, Chef Ramsay's team has scoured the country.

00:45New Mexico.

00:46Maryland.

00:46Mississippi.

00:47Looking for chefs from every state in the nation.

00:50Born and raised in Tampa, Florida.

00:52And after an exhaustive search.

00:54I'm going to hit a home run right to Hell's Kitchen.

00:56One person was selected from every state.

01:01I'm originally from a small town in Montana.

01:03It's a major part of who I am and where I'm from.

01:05It's why I wear hats that have 406 on it.

01:08Oh, they're showing videos of...

01:10Holy s***.

01:11They better not show my video.

01:13Hi.

01:14My name's Sidney Stigney.

01:16I'm from Charlotte, North Carolina.

01:18Gordon Ramsay is a huge idol of mine.

01:20I looked up to him very heavily.

01:23Immediately, I was like, no, why?

01:27I'm from Iowa, which is a huge pork state.

01:29If you can't tell, it's a pork state, a corn state, lots of farms, lots of agriculture.

01:36Georgia has the best food culture in the country.

01:39It's this weird place where cuisine's kind of all mixed together to break all the rules of everything that we know.

01:45I see myself, and I'm like, look at that big goober up there.

01:48I can't wait to get in the kitchen and show Chef Ramsay what I can do.

01:51For the first time in history, this is Hell's Kitchen, Battle of the States.

01:57I'll see you there.

01:58Ladies and gentlemen, Chef Gordon Ramsay.

02:11Seeing Chef Ramsay in the flesh, first of all, the man's just so beautiful.

02:16Like, has no business looking like that.

02:20That is way too kind.

02:24Welcome.

02:24It is indeed the Battle of the States.

02:29Battle of the States.

02:30Oh, my God.

02:31Like, I'm representing all of New York right now at the age of 21.

02:34Like, this is craziness.

02:36Joining me are my two phenomenal sous chefs.

02:40Overseeing the men in the blue kitchen.

02:42Please give it up for Chef James Avery, ladies and gentlemen.

02:49And overseeing the women in the red kitchen.

02:52Season 17 winner, Chef Michelle Tribble.

02:58Seeing Chef Michelle, I actually watched her win season 17, and she was one of my favorites.

03:03I look up to her.

03:04We're also the same height, so I think that helps a little bit.

03:07But I'd also like to introduce our amazing, incredible major D, Mourinho.

03:10My team has identified 50 incredible chefs from the 50 states across this great country.

03:20But after interviewing and analyzing the group of 50, they have handed to me the top 20 chefs.

03:30Oh, God.

03:31We've come all this way just to get turned away.

03:35Like, my heart is in my .

03:37What?

03:39Right.

03:40Is everybody ready?

03:41Let's get started.

03:43It was the first state in the union from Delaware.

03:47Anaya.

03:47Holy , I'm first.

03:52Ah, like, oh, my God.

03:53Like, Grant Ramsey said my name.

03:55Welcome, Anaya.

03:57And he said it right on top of that.

03:59First one up.

03:59How does that feel?

04:00Oh, my God.

04:01I feel like, excited, scared.

04:06Oh, my God.

04:06It is Hell's Kitchen, not America's Got Talent.

04:08Right.

04:08You know that, right?

04:09Just in case, we got the wrong memo.

04:13Next, from the great state of North Carolina, Sydney.

04:21Welcome, Sydney.

04:22Nice to meet you.

04:24You feeling good?

04:25Very good.

04:26Better with the sash.

04:29Okay, next up, from Montana, Chase.

04:37Chase, welcome.

04:38Feeling good.

04:39Doing great, Jeff.

04:40Next up, from Alaska, it's Carlos.

04:45From Maryland, Kat, ladies and gentlemen.

04:49From the Garden State of New Jersey, it's Chris.

04:54From Rocky Mountain, Colorado, Paul.

04:57Deb, Deb, Deb, Deb, Deb.

05:00Love the passion, Paul.

05:02Love the passion.

05:03Right.

05:04Next up, from Florida, Jada.

05:07From Rhode Island,

05:08Karen Marie.

05:09Karen Marie.

05:12Next, from Iowa, Anthony.

05:17From the Golden State of California, Lisa.

05:20Holy crap, he picked me out of thousands of people.

05:25Oh, my God.

05:26You okay?

05:28Yeah.

05:29It's just such a good feeling.

05:31You'll hug me now, but I'm not sure he'll be hugging me later.

05:33Oh, my God.

05:34Yeah.

05:35Okay.

05:35From Louisiana, Bradley.

05:37Yeah!

05:38All the way from Oregon, Alexandra.

05:42From Texas, Henry.

05:44From New Hampshire, it's Antonio.

05:48Chef says that there's only 20 people that are going to be called.

05:53What the hell?

05:55I mean, did I come out here for nothing?

05:57Next, from South Carolina, Elena.

06:01Oh, well, thank you.

06:06Give me a baby to kiss.

06:08Feeling good?

06:09Fantastic.

06:10Next, from the great state of New York, Maddie.

06:18From Massachusetts, Jaden.

06:20Yeah!

06:21Let's go!

06:23Only a couple of spots left.

06:25From Nevada, it's Ellie.

06:28Woo!

06:29Welcome.

06:30Hi.

06:31You're good?

06:32Yeah.

06:33Excellent.

06:34Hi.

06:37Ladies and gentlemen, we have 19 talented chefs, which means there is only one spot remaining.

06:46The final chef joining season 24, Battle of the States, is from Georgia.

06:53Please welcome, John.

06:54Woo-hoo!

06:55Finally, it's my turn.

06:57I feel like I'm not just representing myself, I really am representing Georgia.

07:01I might have been picked last, but as the good Lord says, the first shall be last, and the

07:05last shall be first.

07:06The winner will become my head chef at Hell's Kitchen, Foxwood Resort Casino.

07:15How cool is that?

07:20Now, even Grayson Hughes, that job includes a prize worth a quarter of a million dollars,

07:28ladies and gentlemen.

07:29Man, to win $250,000 would go a long way.

07:35My wife and I just bought our first house, and we want to do some, um, um, what's the word

07:42I'm looking for?

07:43Renovation.

07:44It is time for your first big challenge.

07:49All of you will have 45 minutes to create your unique signature dish, to really put yourself,

07:53and your state on the map.

07:55Are you guys ready to do battle?

07:57Yes, Chef!

07:58Then what the are you waiting for?

08:00Your time starts now!

08:02Let's go!

08:06Go!

08:07Go!

08:08Go!

08:09Go!

08:10Go!

08:11Go!

08:12Go!

08:13Go!

08:14Go!

08:15Go!

08:16Go!

08:17Go!

08:18Go!

08:19Go!

08:20Go!

08:21Go!

08:22Go go!

08:23Go!

08:24That's serious.

08:25I'm not laughing.

08:26Get out!

08:27Enough's enough.

08:29Oh my god.

08:30Hello.

08:31For the 24th time the Battle of the States, let's go.

08:34Get ready for a culinary clash.

08:37Your up, back in.

08:39Yes.

08:40Your up.

08:41As chefs representing their state...

08:41You can't put a Southern boy on the grill, and act like they don't know what they're

08:46doing.

08:47Give it fair all...

08:48Let's get it baby.

08:49Go!

08:49One team, one dream.

08:50The fans are becoming head chef at Hell's Kitchen

08:53at the Foxwoods Resort Casino in Mashantucket, Connecticut.

08:56Yes!

08:58The chefs will live and compete at Foxwoods,

09:01one of the largest resort casinos in the United States.

09:04Come on, come on, we gotta beat the boys.

09:06Let's go team, dog.

09:07Battle lines will be drawn.

09:08Give me a knife, give me a knife.

09:10I'm not gonna yell that for this.

09:11Respectfully, everybody just shut up.

09:13Respectfully, don't snap at me.

09:14And conflict will ensue.

09:16You don't let me finish my sentence.

09:19Let's go!

09:19As Chef Ramsay cranks up the pressure.

09:22Come here!

09:23Yes, Chef!

09:24We're looking like a bunch of idiots.

09:26Hey, you'll get arrested in a minute.

09:29What the happened?

09:31I don't know how much more of this I can take.

09:32Find out which of these state reps.

09:34You ready to go? Let's go.

09:35I'm from North Carolina, this is what I live for.

09:39Are in a state of denial.

09:41It looks like cats puked up in there.

09:42Oh, no.

09:43Just gonna hide under the table now.

09:45And which chef will emerge from the fray.

09:48I'm ready to go.

09:48Nice to cook the lamb.

09:50To put their state on the map.

09:51You are representing the state of New York.

09:53Yes, Chef.

09:54Off in the cold room.

09:55Yes, Chef.

09:56And come back with your state of mind in check.

10:00Strap in for an adrenaline pumping season.

10:03Oh!

10:04State pride and personal ambition is on the line.

10:07I'm struck.

10:08God damn it.

10:09That Joe's about to be skinny, Joe.

10:11Now get it together.

10:12See, dude, I'm sorry.

10:13But there can only be one winner.

10:16Oh, my God.

10:17On this season.

10:18Hang on a second.

10:19We're pointing out.

10:20We're out of control.

10:21And we're about to go up in flames.

10:22Oh.

10:23So speed up.

10:24Of Hell's Kitchen.

10:25Let's do it.

10:26Double of the states.

10:28High five.

10:29yourself.

10:44Behind.

10:44Coming down.

10:45On your back.

10:46How are you all doing, ladies?

10:47Good, Chef.

10:48Good, Chef.

10:49Remember, guys.

10:49One team.

10:50One team.

10:50Immediately, once the timer starts.

10:52Coming behind, coming behind.

10:54Got the line in between.

10:55There is just so many things going on.

10:57Are you kidding me?

10:58My brain scatters into a million pieces.

11:01What you got going on?

11:02I got a cashew-crusted halibut with a cherry apple

11:06beurre blanc.

11:08Burn them.

11:09Listen, do a rapid reduce.

11:10Get two pans down, get them hot, and go back and forth.

11:12Thank you, Chef.

11:12Come on, now.

11:13Being from Alaska, last night, I only had one hour of sleep.

11:17So the jet lag is hitting me very hard.

11:19Man, none of my ,, is cooking.

11:24What you working on, Sydney?

11:24Hi, Chef.

11:25I'm making a pan-seared salmon, a wasabi palm puree,

11:29and an orange miso glaze.

11:34I can feel my butt poking out of this dress.

11:37I'm like, I need you to stay down.

11:38I don't have time to pull it down every five seconds.

11:41I decided I'd be cute, and I'd wear this dress.

11:44However, I didn't really think I'd be, like,

11:46running around in the kitchen.

11:47My ass is out, not OK.

11:50It's the last time that happens, let me tell you.

11:53That was not intentional, I swear.

11:56What you got going on, man, some Jersey corn?

11:58Yeah, some Jersey cooking.

11:59We're doing some seared quail and stuff.

12:01We're doing a corn jus.

12:02I try to think about things that people are not going to do.

12:05And I don't think no one's going to touch quail.

12:07What I do for a living is I'm an educator.

12:09I teach people how to cook.

12:11Oh, no, it looks nasty over here.

12:13Do I see Chris using white bread?

12:15For what, for sandwiches?

12:17What's this going to be for?

12:18My jus.

12:19I don't want it to run.

12:20Are you thinking it with bread?

12:21Yeah.

12:22Yeah.

12:22OK.

12:23They're going to see me and think,

12:25it's an educator.

12:25What do you know about cooking?

12:27You're going to find out.

12:30That's it.

12:32You're at about 15 minutes right now, ladies.

12:34Yes.

12:35You good, girl?

12:35Oh, hell yeah.

12:36We're a few hours away from our first award.

12:39What do you mean?

12:39You know it, girl.

12:41I love Anaya.

12:42I feel like we've been cooking alongside each other for years.

12:45They look good?

12:46Oh, yeah.

12:47I already know we're going to make great friends,

12:50because she seems kind of like me.

12:52I definitely know she's going to be some steep competition.

12:54I can see it just by working next to her.

12:57Looks good.

13:00Ain't going to be thin, but he's slicing.

13:03What are you making?

13:04So I have a speck-wrapped rainbow trout.

13:07This dish is me on a plate, because it's complex,

13:12round, flavorful, just like me.

13:16This is not working.

13:18I'm getting a little discouraged,

13:20because the key to this dish is to have thin specks,

13:24so that you don't overcook your trout.

13:29Come on .

13:31My speck is too thick.

13:33Ladies, five minutes to go.

13:35Heard, chef.

13:38This thing.

13:41Well, let's cook something.

13:43I'm second guessing myself on my internal cook,

13:46so I throw it back in the oven, just kind of like panicking

13:49without panicking.

13:53I haven't asked you what you're making yet, have I?

13:55Yes, I am making a watermelon tuna.

13:58I am using this as my opportunity

14:01to show Chef Gordon Ramsay exactly who I am on a plate,

14:06and that plate is vegan.

14:09Are you vegan?

14:10I am.

14:10Are you a vegan?

14:11Yeah.

14:12I'm sorry, did you say you're vegan?

14:13I am.

14:14Oh, great.

14:15Everyone looks at me like I have three heads.

14:17I know it's bold, but I am here to make bold moves.

14:21How many vegans do we have in here?

14:23I'm pretty sure it's just me.

14:26What we got going on over here?

14:27Doing a crispy skin duck.

14:29With what in it?

14:30Caracara and juniper.

14:32I am always working to make the craziest concoction

14:36that someone might not even want to try,

14:38but when they put it in their mouth,

14:39they are going to want more and more and more.

14:42My duck's not ready.

14:44That's way undercooked.

14:46I'm not sinking this first ship, dude.

14:48Yeah, I know.

14:48Final two minutes, guys.

14:49Let's go.

14:50Final two.

14:50Yes, chef.

14:51We should be plating.

14:52It's bleeding now, chef.

14:53Let's go, ladies.

14:55Let's get to the pass.

14:56All right, I'm going with that.

14:57Gorgeous.

14:58Look at that fish.

14:59I know, right?

15:00That's a dicky, too.

15:01Finishing touches, ladies.

15:03Oh, I nailed that, Doug.

15:04Yeah.

15:05Come on, guys.

15:0610, 9, 8, 7, 6, 5, 4, 3, 2, 1.

15:15Come on, and stop.

15:20Right.

15:21Are you guys ready for the Battle of the States to begin?

15:23Yes, chef.

15:25Let's begin with Ellie up against Paul.

15:27Let's go.

15:28Let's go.

15:30The first matchup in this historic Battle of the States

15:33will see Nevada versus Colorado.

15:36Dishes up.

15:37Chef Ramsay will score each dish from 1 to 5.

15:41The team with the highest score will win the challenge.

15:44Ellie.

15:45Yes, chef.

15:46Take me back to the beginning of this culinary journey.

15:48How did it start?

15:49I was about 14 years old, and I went to culinary school

15:53along with high school at the same time.

15:54But you started at 14.

15:55How old are you now?

15:5625, just turned.

15:57Wow.

15:58I was a sous chef at 21.

15:59I am a fiery little girl, and I don't take any .

16:03And I work my ass off in the kitchen every day, chef.

16:06That has not been an easy journey.

16:08I've had to push myself to go forward

16:10when everyone else wanted to see me fail.

16:12So this is my time.

16:14Busy girl.

16:14We love that, chef.

16:15Very busy, yes.

16:16Right, dish-wise.

16:17So today I have for you a ricotta gnocchi

16:20and a pesto cream sauce and a little bit of burrata.

16:24Yeah, it's simple.

16:25You know that.

16:26I think the gnocchi needs a touch more seasoning.

16:29But it's hearty.

16:30Yeah, it's a good start.

16:31Thank you, chef.

16:31That's a 3 out of 5 for me.

16:32Well done.

16:33Thank you, chef.

16:33Good job.

16:37Paul, how are you feeling?

16:38A little nervous, chef.

16:40You're from Colorado, right?

16:41Uh, yes.

16:43Go on.

16:44Go on.

16:52Couldn't find anything I really enjoyed in college,

16:55so I went to culinary school.

16:56Good.

16:57Good, good.

17:01Dish?

17:02Yeah.

17:03It is a ricotta nudie.

17:04It is a ricotta nudie.

17:05Ah.

17:06Nudie, and I've just got a gnocchi.

17:10I'm going to pass on Paul's nudie.

17:12Hard pass.

17:13I don't want anybody's nudies except my boyfriend's, so.

17:16Uh, it is with a roasted tomato sauce and a tomato medley.

17:21Yeah, it's a shame because I've got more tomato than I have nudie.

17:26You're sort of almost hiding your nudie.

17:28This is a two, Paul.

17:32Sorry, chef.

17:34Don't worry about it, brother.

17:36At least it wasn't a one.

17:37At least it wasn't a one.

17:39From Florida, Jada and Iowa.

17:41Anthony, let's go.

17:42Let's go.

17:43I love this battle, the states theme.

17:47I think my competitors should definitely be intimidated.

17:50Like, I'm representing Florida, and my flavors are bright and bold, just like Florida.

17:54Uh, Jada, how long have you been cooking?

17:56My love of cooking started from a very young age.

17:58I always say, like, when people were watching cartoons after school, I was always watching

18:03specifically you.

18:04So you're saying I'm old?

18:05No!

18:06Well, you're correct.

18:07I am old.

18:08Yeah.

18:09How old are you?

18:1022 years of age, chef.

18:11I've always had to prove myself.

18:12I've always been the youngest in every kitchen.

18:14And even now that I run my own brigade of 10 extremely talented gentlemen.

18:18Your brigade is 10 guys?

18:19Yes.

18:20Wow.

18:21Off the gate, I'm like, Jada, she's that bitch.

18:24Give us an insight to the dish.

18:25What did you make?

18:26Crispy skin salmon.

18:27It's koshikari rice.

18:28It's the same rice we use at our restaurant to make our sushi.

18:31The salmon is cooked beautifully.

18:33The colors pop.

18:34It's very elegant.

18:35Well done.

18:36Thank you, chef.

18:37Thank you so much.

18:38Great job.

18:39Wow.

18:40A resounding five.

18:41Thank you, chef.

18:42Yeah, Jada, up with your five.

18:45Hell yeah, girl.

18:46And I knew she was a badass.

18:47I knew it.

18:48Anthony, take me back to the beginning, growing up in Iowa.

18:51You know, Iowa's kind of a small state, and it's been misinterpreted that it didn't

18:54It's not, you know, a big culinary state.

18:55Mm-hmm.

18:56I got lucky to work for some guys that has won some James Beard awards.

18:59Around 18, I decided to move to Chicago, and then finally ended up winning a star with

19:04a team as a junior Sioux.

19:05Amazing.

19:06Now I'm the executive Sioux at a place called Pickle Palace.

19:08So...

19:09Hold on there.

19:11Pickle Palace?

19:13The executive Sioux of a multi-level dining pickleball place.

19:16Yep.

19:17Right.

19:18Show me the dish.

19:19So it's a seared duck breast, mango, charred ginger puree.

19:22Visually, the colors are fantastic.

19:25Thank you, chef.

19:26The cook on the duck is beautiful.

19:27It's even.

19:28The fat's been rendered.

19:29Do you miss cooking like this?

19:30I do, chef.

19:31Been a while since I've kind of been in the fine dining ring, but I know I know what

19:34I know, and I'm excited to show what I know.

19:36It's a resounding five.

19:38Congrats.

19:39Appreciate it, chef.

19:40Good job.

19:41Wow.

19:42I got a five.

19:44What?

19:45I felt like I was in the highlight zone.

19:48It was crazy.

19:49Up next, Cara Marie from Rhode Island and Jaden from Massachusetts.

19:53Let's go.

19:58Cara, take me back to the beginning.

20:00How did you fall in love with cooking, and where was it?

20:02It was through my nani, my Italian grandmother.

20:05I was very, very small, maybe three.

20:07Wow.

20:08And I've been cooking ever since.

20:09Show me your dish.

20:10Is it a nod to Nani or?

20:13No, it's actually a totally opposite direction of nani.

20:16Mm-hmm.

20:17This is a crispy fried watermelon tuna.

20:21Watermelon?

20:22Yes.

20:23Watermelon.

20:24Fake tuna?

20:26Yes.

20:27You're meeting and cooking for Chef Ramsay.

20:32You might only get to do this once in your life if you're lucky.

20:34And you make him a watermelon?

20:37Uh, Jaden, help me out.

20:40Chef, I wish I could.

20:41It's the signature dish challenge with each chef battling for their state.

20:56Um, this is a crispy fried watermelon tuna.

21:01And Rhode Island's Cara Marie's dish has Chef Ramsay asking questions.

21:06Watermelon?

21:07Yes.

21:08Watermelon.

21:09Fake tuna?

21:10Yes.

21:11Okay, so why?

21:12Because I'm vegan.

21:13Vegan, right.

21:14Yes.

21:15You're not cooking for yourself.

21:16You're cooking for me trying to impress me to get five to get your team to victory.

21:22The flavor profile is good.

21:24The watermelon's got really nice, uh, sort of charred aspect to it, but there's too much

21:30rice and insufficient melon, which is a shame.

21:32It's a two out of five.

21:33Thank you, Chef.

21:34I get it.

21:35You're a vegan.

21:36But that's not good for us.

21:37Like, being a vegan doesn't mean you can't cook meat.

21:39Looking to put the men ahead is the representative from Massachusetts, Jaden, a sous chef who

21:53has just served his angry shrimp to Chef Ramsay.

21:58The heat on the shrimp is delicious.

22:01It's a bloody good dish.

22:02It's a very strong fork.

22:03Congrats.

22:04Thank you, Chef.

22:05Well done.

22:06All right.

22:07All right.

22:08All right.

22:09The next battle features Elena, a line cook representing South Carolina, and Antonio, an

22:15executive chef from New Hampshire, who has prepared a spiced pork chop.

22:19Pork chop is all about elevating it.

22:20You've done just that.

22:21It's a very solid four.

22:22Well done.

22:23Thank you, Chef.

22:25Good job.

22:26Good job.

22:27All right.

22:28Elena, tell me, how did this journey start?

22:30Um, I blew up the microwave in high school.

22:34I did not know that aluminum foil didn't belong there.

22:37So that was your calling.

22:38They were like, you need to learn how to cook.

22:40Holy .

22:42Maybe we should hide the tin foil from this girl so she doesn't blow the place up.

22:47So we have a speck-wrapped rainbow trout.

22:50Wow.

22:51Stuffed with sage marscapone.

22:52Where the is the trout?

22:54It's under the speck.

22:55Do I have to go fishing?

22:56Yes.

22:57I know, but I'm trying to get in there.

22:58Look.

22:59I'm slicing now, right?

23:00And then the fish is so scared it jumps out.

23:04I'm thinking anything over a two I feel is good.

23:11It's a real shame because the flavors are there.

23:14It's a three.

23:15All right, Chef.

23:16Thank you, Chef.

23:17Good.

23:18Up next, Kat from Maryland.

23:20Woo!

23:21And Chris from New Jersey.

23:22Let's go.

23:23Got this.

23:24I get to represent New Jersey.

23:25Like, I feel like I'm the chosen one.

23:28Thank you, Chef.

23:29Let's go.

23:30Chris, your current position, what do you do?

23:32Right now, I am a culinary instructor.

23:34You're an instructor.

23:35You said it.

23:36Yeah, I have a culinary teaching kitchen inside of a gel.

23:38Wow.

23:39I teach men and women how to cook to get a career, use culinary to change their life.

23:43Because culinary is life-changing.

23:45Very admirable.

23:46Chris, describe the dish, please.

23:47It's a spicier quail with charred English peas and a corn juice.

23:52Matt, do you cook food like this in the gel?

23:55Yeah, actually.

23:56What?

23:57Yeah.

23:58I want them to have the opportunity to work at any restaurant they want to.

24:01The quail's cooked beautifully.

24:02Could have done with 30 seconds less.

24:04I'm going to give your gel bird a four.

24:06Four out of five.

24:07Good job.

24:08Let's go.

24:09Next up is Kat.

24:12A chef representing the state of Maryland with her codfish croquette.

24:16In Baltimore, we call them codies.

24:18Cods cooked beautifully.

24:19Thank you, Chef.

24:20Really beautifully.

24:22It's a delicious dish.

24:23It's rustic.

24:24It's charming.

24:25I think it's you on a plate.

24:26It's a resounding four.

24:27Congrats.

24:29Pretty good.

24:30Chase, an executive chef from Montana, is serving Chef Ramsay his take on a home state classic.

24:35Elk tenderloin with a goat cheese-infused mash.

24:38It's an embodiment of my hometown.

24:39We have a large migratory elk herd there.

24:42It's a delicate, dainty protein that has very little fat.

24:46Indeed.

24:47It's a very strong four.

24:48Well done.

24:49Thank you, Chef.

24:50Really well done.

24:51Anaya, a sous chef battling for Delaware, tries to impress Chef Ramsay with one of his favorite dishes.

24:57Crab cake.

24:58I'll just let you know that I love crab cakes, right?

25:01So my bar is very, very high.

25:06Yeah, listen, I like it.

25:07It's a very strong four.

25:08Well done.

25:09Thank you, Chef.

25:10Really good job.

25:11Okay, up next, Maddie from New York and John from Georgia.

25:15Let's go.

25:16Please.

25:21Right, John.

25:22Give me an insight into your home life.

25:23I've kind of built a great life.

25:24I'm very excited about it.

25:25I've got six kids.

25:26Six kids.

25:27I've got six.

25:28You know the life.

25:29I think coming to Hell's Kitchen would be like a vacation getting away from the wife and the kids, no?

25:33Don't tell Chef.

25:35No.

25:36There's always lots of love around my house.

25:39I have a special needs son.

25:41I love him to death.

25:42And all I can think about is how much I wish he was here.

25:44We literally walk to the garden each day, pick what we're going to have, and that's what's going to be our dinner that night.

25:50So I live on a 12-acre homestead.

25:52Wow.

25:53So I got tired of not being able to find the vegetables and things that I wanted.

25:56So I started growing them myself.

25:58We enjoy everything from chickens, ducks, vegetables, you name it.

26:02Proper farm-to-table stuff, yes?

26:03Yes, Chef.

26:04Tell me about the dish and why have you cooked it.

26:06So Chef, being the guy from Georgia, it was only proper that I bring you chicken and waffles.

26:15What the ?

26:16Chicken and waffles.

26:19I don't even know if I would have the courage to lift the dome up.

26:23You got me excited with all the farm-to-table stuff.

26:32And John, a father of six who grows his own food, has surprised Chef Ramsay with a Southern classic.

26:45I want to glutton you up just a little bit, Chef, before I bring on the healthy stuff.

26:49Tell me about the chicken.

26:50What's the dredge on there?

26:51An herb spice blend, flour, cornstarch, buttermilk.

26:53A lot of guts doing chicken and waffles on your signature dish.

26:56It's a very strong four.

26:57Well done.

26:58Thank you, Chef.

26:59Really well done.

27:00Thank you, Chef.

27:01Right, Maddie, first of all, how old are you?

27:02I'm 21.

27:0320.

27:04Wow.

27:05One of the youngest in the competition.

27:06Yeah.

27:07I was actually a sous chef at 18 and a co-owner of a restaurant at 19, and I started a catering business at 21.

27:10What did you do in your 20th birthday?

27:11That is an incredible history.

27:12People just kind of look at me like I don't have any idea what I'm doing, but I've accomplished more in my young age than most people have that are twice my age.

27:19I'm from London.

27:20A lot of guts.

27:21A lot of guts.

27:22Doing chicken and waffles on your signature dish.

27:23It's a very strong four.

27:24Well done.

27:25Thank you, Chef.

27:26Really well done.

27:27Thank you, Chef.

27:28Right, Maddie, first of all, how old are you?

27:29I'm 21.

27:3020.

27:31Wow.

27:32One of the youngest in the competition.

27:33Yeah.

27:34I'm from New York.

27:35I'm tough.

27:36I'm ready to go, and I'm ready to show everybody what you got.

27:39Tell me about the dish.

27:40What have you cooked?

27:41So I made a veggie stir fry over basmati rice with a marinated strip steak.

27:46It tastes cooked beautifully.

27:48Thank you, Chef.

27:49Rice needs a touch of seasoning, and it looks like it's rushed.

27:53But the protein and the veggies are delicious.

27:55I'm giving you a strong four.

27:57Well done.

27:58Thank you so much, Chef.

27:59Good job.

28:01Well done.

28:02And then we're going to be a chef of the day, an executive chef from North Carolina,

28:04going up against Carlos, another executive chef from Alaska.

28:07Carlos, has cooking always been your passion?

28:10Actually, Chef, no.

28:11My original passion was professional skateboarding.

28:14Who told you you weren't going to make it as a skateboarder?

28:16I kind of told myself.

28:17I wasn't expecting it to be so alone.

28:19I'm used to hanging out with family all the time.

28:21I have five little sisters, and so I kind of wanted to show my little sisters what it takes

28:25to be an adult and taking care of the family and providing.

28:28Family is a little more important to me.

28:30Yeah, love that.

28:31So you've come a long way from Alaska to present me your signature dish.

28:34A cashew crusted halibut with a cherry apple beur blanc and a basmati rice pilaf.

28:40How did you cook the halibut?

28:41I crusted it and then I shallow fried it and finished it off in the oven.

28:46The big problem I've got here is just so overcooked.

28:48It's such a shame.

28:49And don't forget that crust will absorb moisture.

28:52So if anything, it should be undercooked.

28:54It's a two, Carlos.

28:55What a shame.

28:56Sydney, take me back to the beginning.

28:58How did this career start?

28:59I started cooking probably as soon as I could reach the top of the stove.

29:03And then when I was 12 years old, I was diagnosed with Crohn's disease.

29:06Damn.

29:07Crohn's definitely poses an everyday struggle in the kitchen.

29:12I'm not supposed to eat all these things.

29:14They cause inflammation or discomfort or whatever.

29:17And it's just something that I have to live with.

29:19And it's not something you can see.

29:20Pretty much everyone told me I couldn't be a chef.

29:23They wanted me to give up the only dream and the only love I've had my whole life.

29:27And I basically told them to off.

29:29I love the persistence.

29:30Tell me about the dish.

29:31Pan-seared salmon, wasabi, goat cheese, palm puree.

29:35It's delicious.

29:36And the fish is cooked beautifully.

29:37Thank you, chef.

29:38Really beautifully.

29:39It's a very strong four.

29:40Well done.

29:41Thank you, chef.

29:42Good job.

29:43Thank you, chef.

29:44Wow.

29:45Up next, from Oregon, Alexandra.

29:46And from Louisiana, Bradley.

29:48Let's go.

29:51Alexandra, give me an insight to the beginning of this journey.

29:54My parents owned restaurants.

29:55And you grew up in restaurants?

29:56Yeah.

29:57My dad was a son of Greek immigrants.

29:59I was doing every single job, prep cooking as a child, dish washing, hosting or waiting tables.

30:04My first memory is sitting on a big wood block cutting board.

30:07My mom would put these tubs out of souvlaki and she'd let me take the Greek oregano off the branches.

30:11My other job, I had a larger brigade.

30:13I was an executive there.

30:14But I wanted to be closer to where my kids were.

30:17That girl can talk her ass off.

30:21Your dish.

30:23All right.

30:24Describe it.

30:25So what I have here is like...

30:26Oh!

30:27Don't worry.

30:28I have a crispy skin chicken thigh on top of Greek lemon potatoes.

30:34Yeah, I mean, it looks like a big fat Greek mess, but it actually tastes delicious.

30:39Right?

30:40Fair enough.

30:41I just want to work with you on the plating.

30:42Elevate that.

30:43It's a four.

30:44Thank you, chef.

30:45It's a very strong four.

30:46Bradley, give me an insight to the beginning of the journey.

30:48How did we start cooking?

30:49At the age of 13, my mom became addicted to crack cocaine.

30:53I'm sorry.

30:54Yeah.

30:55And so I was fending for my brothers and I had to cook for them a lot.

30:59And that's where the real passion started for cooking because I realized that I really love to do it.

31:05Says a lot when you get dealt that dysfunctional card.

31:08I was dealt a similar, but to become a parent at sort of 14 and take that responsibility.

31:12Good for you, man.

31:13Well done.

31:14Tell me what's under there.

31:15A crispy skin duck breast with a caracara juniper soube.

31:20Duck is nailed.

31:21Thank you, chef.

31:22Yeah.

31:23Um, it's a five.

31:28My brothers and my mom are going to be so proud of me representing Louisiana and getting a five-star on the first round.

31:39And it all comes down to this, the final two states.

31:42From California, we have Lisa.

31:45From Texas, Henry.

31:47Let's go.

31:48California and Texas going head to head.

31:51It was the battle of the two biggest states.

31:53Except everybody that lives in California is currently moving to Texas, so I'm trying to represent.

31:58How did we start this career?

32:00I originally went to the Air Force.

32:03Six years of that, GI Bill came out.

32:05Culinary school.

32:06Good.

32:07Tell me about the dish.

32:08What's under there?

32:09We have ricotta gnocchi with vodka sauce.

32:12This really has to, like, knock it out of the park.

32:14I've got to wow him.

32:15Yeah, this is good.

32:17Gnocchi is so hard to pull off.

32:19I wouldn't say it's simple, because you've elevated it, right?

32:21Yes, chef.

32:22It's a four.

32:23Thank you, chef.

32:24Lisa, give me an insight to the inspiration.

32:29Um, last year of September 1st, I gave birth to my daughter, so I had to let go of my chef

32:35de cuisine position in San Diego.

32:37But that is why I'm here today, to bring back my passion and to get this position.

32:41Wow.

32:42That's a big sacrifice to be away.

32:44I miss her.

32:45I bet.

32:46I just want to try to spend more time with my daughter, but I do seek this opportunity

32:51to grow, to, you know, become a chef again in Hell's Kitchen, and not stop pursuing my

32:57dream.

32:58Um, right, tell me about the dish.

32:59What I have for you today, chef, is, um, a mofongo dish.

33:02Mm-hmm.

33:03Grilled Angus steak, cooked medium, and, uh, fried planting.

33:06I'm really scared, because right now we need a five.

33:10It doesn't look visually appealing, so I'm a little bit nervous.

33:14Come on, Lisa.

33:17It's a tough one.

33:19It's the final round of the Battle of the State's Signature Dish Challenge.

33:34What I have for you today, chef, is a mofongo dish, grilled Angus steak, cooked medium, and,

33:39uh, fried planting.

33:40And Lisa from California needs a perfect five to secure a tie for the red team.

33:46Cuban and Puerto Rican food is very hearty.

33:48It's really messy.

33:49It's all over the plate.

33:50It's hard to elevate something that sometimes shouldn't go that high.

33:53Everything is exceptional.

33:55Thank you, chef.

33:56I wish I could give it a six.

33:57I can't.

33:58It's a five.

33:59Congrats.

34:00Yeah!

34:01Where do you go?

34:03Representing California with my dish, I feel so proud.

34:06So it's just an amazing feeling, and it's only going to push me to keep going harder.

34:10Right, uh, we have a tie.

34:13The winner is going to be decided by the overall outstanding dish.

34:19The top two dishes for me are the Bradley and Lisa.

34:24One dish does have the edge.

34:27Congratulations goes to the red team, Lisa.

34:34Yes!

34:35Winning this was amazing.

34:38It tells me that I'm here for a reason.

34:40Listen up, ladies.

34:41All of you are about to experience a breathtaking day on board a 120-foot yacht.

34:52Rhode Island is rocking it out in Hell's Kitchen, and I am pumped.

34:59Uh, men, you'll be preparing the Hell's Kitchen dining room right here, ahead of our first

35:04dinner service tomorrow night.

35:06Truckloads of tables, chairs, dishes, linen are arriving to be unpacked and set up.

35:13Well done, ladies.

35:14Off you go.

35:15Thank you, chef.

35:16Thank you, chef.

35:17Oh, wow.

35:18Here's where y'all are going to be looking.

35:19Oh, my God.

35:20Look how cute it is.

35:21Oh, my God.

35:22I love this so much.

35:23Oh, wow.

35:24Oh, look at these chairs.

35:27My favorite room in this dorm is the couch.

35:31I flew to Chicago with a pocket knife.

35:33You know, I use that bag for work, so I have a knife in my bag in case.

35:36Just a little paring knife or whatever.

35:38I just didn't realize it.

35:39And no one noticed it?

35:40No.

35:41I don't think you should tell anyone that.

35:43I got the whole freaking pat down on the way here.

35:48Like, I got full cupped.

35:49Really?

35:50I was like, bruh.

35:51I haven't been patted down in forever.

36:02Yay!

36:03Hello.

36:04Welcome to the board.

36:05Hi.

36:06Hi, guys.

36:07Look at this.

36:08Look at this.

36:09Beautiful.

36:12Wait, one more for Lisa, too, for winning.

36:14Hey!

36:15I'm a fun girl, right?

36:19He was gross.

36:20Whatever it was.

36:21Everybody's so sweet and so kind.

36:24I think it might be a facade.

36:26You were the one that got us here, so let's go.

36:28Maybe you'll peel back the mask as we get into it.

36:32So we'll see.

36:33So Chef Ramsay pulls up looking like James Bond.

36:50I did not want to miss out on this party.

36:52Come on.

36:53The aura.

36:54It's just like.

36:55Let's sit down.

36:56Come on.

36:57Sit down.

36:58Sit down.

36:59Sit down.

37:00Let's go in the hallway, and we need to move.

37:02Everything that is there in the dining room.

37:04Then we have to unwrap.

37:05And then I'll tell you where to put the tables, OK?

37:08We have to move all the furniture in.

37:10We have to un-plastic wrap it all.

37:12It's like Christmas.

37:13I hope you didn't do your manicure,

37:15because you're going to lose your nails on this one.

37:19How are you feeling?

37:20Feeling good?

37:21I'm no longer bricks.

37:22I'll tell you that, Chef.

37:23No.

37:24You have to stop bricks.

37:26This is the best way to start my journey

37:28in the Battle of the States.

37:29Sitting with Gordon Ramsay, I obviously

37:31look at him like an idol, as everybody

37:33does it to this competition.

37:35But he's real.

37:36Like, he's a person.

37:37Early in your career, when you were younger,

37:39is there anything that you would have changed

37:40or done differently if you could?

37:42Don't take a job for money.

37:44Take it for experience.

37:45Money will come.

37:46Just get through.

37:47Because there's a tiny window, isn't there,

37:48from sort of 18 to 28, to get that knowledge.

37:51How do you balance being a family man

37:53and also being so busy?

37:55The balance is hard.

37:56We don't spend a lot of time together,

37:57but the time we do have is quality.

37:59It makes you appreciate time.

38:01The minute you feel that you're the best chef

38:02in the kitchen, you're in the wrong kitchen.

38:05It's the people you surround yourself with,

38:06I think, is the important bit.

38:08You've got to use this opportunity

38:09to absolutely grab what you want.

38:12Look over there.

38:13Horrible.

38:14Based on the twos that we got today

38:16from Paul and Carlos, I don't want to really say

38:18that they're bad chefs, but it is disappointing.

38:21What are these?

38:22Those are butter knives.

38:23Those are butter knives?

38:24Yeah.

38:25Got it.

38:26I just hope the guys aren't looking at me

38:27like I'm a weak teammate.

38:28Like, I just hope I can prove to them

38:30that I'm a force to be reckoned with for sure.

38:36Oh!

38:37Job opening!

38:38Man!

38:39Hurrah!

38:40That was, that was, that was there.

38:42So we're going to keep this separate.

38:44We've got to wash these again.

38:45No.

38:46.

38:47Got it.

38:48I've got to get washed.

38:51Yeah, hope you guys had fun on the boat.

38:52Top cleaners!

38:53We did!

38:54With an exhausting first day coming to an end.

38:55Hello, hello.

38:56The chefs are back in the dorms, eagerly reading their menu books.

39:11I'm ready to get my hands on each dish.

39:14And working up an appetite.

39:16Girl, how do you turn this thing on?

39:18We do propane where I'm from.

39:20We don't do this thing.

39:21So the dorm life is very different than my homestead life.

39:25Excuse me, do you know how this thing works?

39:27I got you.

39:28Aren't y'all chefs?

39:29.

39:31I've never had to deal with electric stovetops.

39:34It's a weird induction top.

39:36Is it an induction?

39:37Yeah, it's an induction.

39:38Yeah.

39:39Oh, it's voice activated, bro.

39:40It's not actually getting hot.

39:42Well, an induction burner shouldn't get hot.

39:44I guess I'm microwaving this food.

39:46Wow.

39:47Well, yeah, you gotta probably have this on.

39:49Oh, yeah.

39:50There you go.

39:51There you go.

39:52So, whoa, time out.

39:53How'd you do that?

39:54As soon as I wake up, we're running to that shower.

39:57I'm glad I showered last night.

39:59Last night?

40:00Don't shower twice a day?

40:01Nah, that's awful for your skin.

40:03Good night.

40:05That was for the lights.

40:09That was definitely for the lights.

40:11They're not even talking about the .

40:14They're not even talking about it.

40:15No.

40:16They're not.

40:17Yo, .

40:18They're so loud right now.

40:19Dummy from Georgia putting up friggin' chicken.

40:22Waffles.

40:24They're so loud.

40:25Us girls are, like, in our rooms, like, reading our books.

40:28And I'm like, oh, my God.

40:30You see this rack?

40:31That means it's time for pay.

40:32If they're gonna be loud, we're gonna be loud, too.

40:34Okay, ready?

40:35One, two, three.

40:36Ah!

40:39What the ?

40:40What the was that?

40:53What the just happened?

41:00What the are y'all screaming about?

41:02Well, y'all over there screaming, so we thought we'd venture.

41:05Hey, this is why nobody gonna get no sleep, dog.

41:07Y'all play too much.

41:09They said we were so loud that they started screaming.

41:11Oh.

41:13Hey, girls.

41:15Sorry.

41:16Sorry.

41:17Go to bed, damn it.

41:20God, are you there?

41:22It's like the energy of two great sports teams.

41:32Let's go.

41:33Let's go.

41:34Line up, please.

41:35Good morning.

41:36Good morning, chef.

41:37Now, chefs, as you know, we are here in Connecticut.

41:41Much earlier in its history, it was called the provision state.

41:46During that Revolutionary War, Connecticut actually supplied a large portion of the food for George Washington forces.

41:56Here in Hell's Kitchen, we also get to benefit from that tremendous, delicious bounty this state has to offer.

42:04And as chefs, we have the great fortune of using some of the most incredible, freshest ingredients.

42:11Next time on Hell's Kitchen, it's game on.

42:25Woo!

42:26You should be here.

42:27As the chefs battle over a precious Hell's Kitchen staple.

42:31Freshman pie.

42:32And during a wild opening night dinner service.

42:35For the 24th time that battled the states, let's go.

42:37Will the pressure be so extreme?

42:39Sorry, guys.

42:40What state are you in right now?

42:42That it leaves both teams in a state of panic.

Category

Transcript

Be the first to comment

Recommended