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00:00¡Gracias!
00:30Finally got a point and a 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 gluten.
00:44Wow.
00:45Bringing home the W.
00:46It feels great.
00:48At dinner service.
00:49Salud.
00:50Fries walking up.
00:51John could not deliver on garnish.
00:53Why have you got Mexican cheese in the fries when it should be Parmesan?
00:56And 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 Sydney'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.
01:24John.
01:25Henry.
01:26While the women put up.
01:27Alexandra.
01:28And.
01:29Sydney.
01:30It'd be in.
01:31Chef Ramsay sent.
01:32John.
01:33Back to Georgia, ending his dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino
01:38in Mashantucket, Connecticut.
01:43And now, the continuation of Hell's Kitchen.
01:46What 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 going to 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 thingy things, cause...
02:04Who 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.
02:15All right.
02:16My wife would beat my ass.
02:18Who be peeing on this floor?
02:19Just pee in the shower like a human being and everything will be fine.
02:22Someone on the floor.
02:23That's disgusting.
02:24Had to be a guy.
02:25Just saying.
02:26Why 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.
02:32I didn't 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.
02:43Let'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
03:10is with a good old fashioned road trip.
03:13Each state has its own unique license plates.
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.
03:34Probably not.
03:35Today, 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!
03:45Yes!
03:46Yes!
03:47Now, 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
03:56style of a customized plate.
03:59If you answer correctly, you get to choose to keep the ingredient and then assign it to
04:05one 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.
04:21Anybody?
04:22Green bean.
04:23Green bean.
04:24Well done.
04:25Having a prior military background and being in the Air Force, I feel really confident in
04:29my ability to decipher alphanumerics.
04:31First up, Aniah and Henry.
04:33Let's go.
04:35Let's go.
04:36Fast reflexes are going to come into play right now.
04:39Here is your first clue.
04:42Brussels sprout.
04:43Wow.
04:44What the ?
04:46Henry?
04:47Wow.
04:48Brussels sprouts, correct.
04:49Where do 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.
04:58Wow.
04:59Jesus, please take the wheel and the little horn.
05:04Push it for me and 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, ready 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.
05:19Aniah, get your together.
05:23Three, two, one.
05:24Yeah, I don't know what that is.
05:25Do you know what it is?
05:26I think it's rainbow shard.
05:27It is rainbow shard.
05:28Well done.
05:29Put it on the pork chop.
05:30Red team?
05:31Yeah.
05:32All right, we're going to take rainbow Swiss shard and we're going to put it on the red team
05:36pork chop.
05:37Wow.
05:38Aniah is too cocky for her own good.
05:41.
05:42We cannot be stuck with a bunch of ingredients because 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.
05:56.
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, please.
06:04.
06:05Wow.
06:06This is some saboteur type .
06:09White cheddar on cod, you maniac.
06:12That's a great sabotage.
06:14Next clue.
06:15.
06:16Pineapple chef.
06:17Absolutely right.
06:18I'm going to give pineapple to Atlantic cod on the red team as well, chef.
06:21Oh, my God.
06:22.
06:23Let's see what you do with white cheddar and pineapple.
06:27Clue number three.
06:28Here we go.
06:29.
06:30.
06:31.
06:32Cara Marie, what is that?
06:33Bok choy.
06:34Bok choy.
06:35That is right.
06:36Congratulations.
06:37Well done.
06:38We're going to put it on the lamb on the red team, chef.
06:39.
06:40Next up.
06:41In the battle between Lisa and Jaden.
06:43.
06:44Wow.
06:45Sweet potato.
06:46.
06:47Goes to the blue team's pork chop.
06:48Here comes your second clue.
06:49.
06:50While.
06:51.
06:52Truffle oil.
06:53.
06:54Goes to the red's Atlantic cod.
06:55That's wild.
06:56Good luck on that one.
06:57Here we go.
06:58.
06:59Lastly.
07:00Garbanzo bean chef.
07:01.
07:02Gets assigned to blue's lamb rack.
07:03Jaden doesn't even give me a chance.
07:04I was in the dust.
07:05Ellie and Jada.
07:06.
07:07Next, in the face off between Ellie and Jada.
07:09.
07:10Portobello.
07:11.
07:12.
07:13.
07:14Second clue coming up.
07:15.
07:16Next.
07:17Kohlrabi, chef.
07:18.
07:19Will go to blue's Atlantic cod.
07:20Good job, Jaden.
07:21.
07:22Third and final.
07:23Here we go.
07:24.
07:25Celery root, chef.
07:26.
07:27Goes to red's pork chop.
07:28Wow.
07:29Okay, smart.
07:30Next up, Sydney and Chris.
07:31Thank you.
07:32Here comes your first clue.
07:33.
07:34Bourbon, chef.
07:35That is correct.
07:36It's going on red team pork chop, chef.
07:37Smart move.
07:38Here we go.
07:39.
07:40Next.
07:41Thank you.
07:42Okay, here 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.
07:50Now that your board's full, red team, you can replace anything on your board and then send
07:54the one that you're replacing to the blue team.
07:56What about that cheddar?
07:57Cheddar.
07:58Get rid of the cheddar.
07:59I don't think the cheddar.
08:00I'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.
08:09Sorry, blue team.
08:10Sucks to suck.
08:11You get what you give.
08:12It'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.
08:27Henry.
08:28That's going to be prosciutto.
08:29Absolutely correct.
08:30We're going to put prosciutto on the blue team pork chop.
08:32Love that.
08:33That's going to be prosciutto.
08:34Absolutely correct.
08:35We're going to put prosciutto on the blue team pork chop.
08:37Love that.
08:38Smart.
08:39Final ingredients.
08:40Come on, Alexander.
08:41Henry.
08:42That's going to be zucchini.
08:43Correct.
08:44Nerd alert.
08:45Zucchini is going with cod.
08:46That's right.
08:47Well done.
08:48Give a round of applause.
08:49Well done.
08:50It's good, Seth.
08:51It looks good.
08:52Good.
08:53Right.
08:54Your 45 minutes starts now.
08:55Let's go.
08:56In today's challenge, each chef must create a 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, they will have to choose one dish to drop.
09:21All right, big Jaden.
09:22What's up?
09:23I'm going to do a urban sumac crusted lamb chop and 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 on the last lamb challenge.
09:36Two, one.
09:37I'm stuck.
09:38Oh, damn it.
09:39Oh, boy.
09:40Lamb'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 and a little bit of sesame
09:53and truffle oil.
09:55This is not exactly a flavor combination that you see all the time, but daddy is a risk
10:01taker, for sure.
10:03I'm doing some weird , y'all.
10:05Twenty-seven minutes.
10:06Heard that, chef.
10:07Henry, you good?
10:08Yeah, so I'm thinking about crusting 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, because I spent a year in Korea.
10:19Their food, their flavors, their combination, everything's so fresh, and it's not overly
10:24complicated, which really fits my style.
10:26I think it sounds good.
10:27Yeah.
10:28You like mushroom?
10:29It smells so good.
10:30Here.
10:31What 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.
10:44It might be a salty bitch.
10:45Facts or 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 and Atlantic cod go together.
11:01I'm just going to try to cook it in the cream.
11:03I like to push boundaries, but 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.
11:0911 minutes left.
11:1011 minutes, Herb.
11:1111 minutes, Herb.
11:12What you doing?
11:13This is the orange bourbon glaze.
11:14Ooh, can I taste it?
11:15Yeah.
11:16I'm excited to cook the pork because I want to redeem myself.
11:20Walking two, strip 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 overcook you, but 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've 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.
11:45Oh, 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?
12:01I don't know how to fix that.
12:02Two minutes to go.
12:03Guys, let's start thinking about plating.
12:04Come on, Lisa.
12:05I cut my lamb in half to bring it up to 10 quickly, but it's still pretty raw and I can't
12:16stop self-doubting myself.
12:1830 seconds to go.
12:19Right behind walking, right behind.
12:20Come on, Blue Team.
12:21We need food.
12:22Let's go.
12:23Lisa, you need hands?
12:24No, I'm good right now.
12:2510, 9, 8, 7, 6, 5, 4, 3, 2, 1.
12:30And stop.
12:31Well done.
12:32Red Team, as you know, there's six dishes in front of you.
12:33And there's only five members of the Blue Team.
12:36Let's go.
12:37Let's go.
12:3830 seconds to go.
12:39Right behind walking, right behind.
12:40Come on, Blue Team.
12:41We need food.
12:42Let's go.
12:43Lisa, you need hands?
12:44No, I'm good right now.
12:4510, 9, 8, 7, 6, 5, 4, 3, 2, 1.
12:51And stop.
12:52Well done.
12:54Red 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 can 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 before Lisa's like,
13:11Drop mine.
13:12Wow, that was quick.
13:13We are dropping.
13:14Lisa's dish.
13:15Lisa's dish.
13:16Lisa's dish.
13:17Lisa 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.
13:27Come forward.
13:29Cara Marie, Alexandra, Anthony, and Chris.
13:32I think that they might actually file a petition to have me removed as a chef in the state of Rhode Island if I did not cook this cod perfectly.
13:40Cara Marie, describe your dish, please.
13:42Chef, I have a pineapple sesame crusted cod that I have over a truffle scrambled fried rice.
13:49Cooking the cod is exceptional.
13:51Definitely a point.
13:52Well done.
13:53Thank you, chef.
13:54Hell yeah.
13:55Ocean state.
13:56Team cod for the win.
13:59Alexandra, describe the dish, please.
14:01I have a pan-seared cod with a pineapple and truffle oil teriyaki sauce.
14:07What works for me is the acidity in the pineapple and then the essence of truffle.
14:12It's definitely a point.
14:13Thank you, chef.
14:14Alex.
14:15Nice job.
14:16Anthony, please describe the dish.
14:18Chef, so I did a cod that I cooked off in the pizza oven.
14:21I did a white cheddar Mornay, kohlrabi remoulade, and a scored zucchini, chef.
14:25I love what you did with the white cheddar in that Mornay.
14:30The zucchini's a tough one.
14:31It's full of water, but this thing tastes delicious.
14:33Thank you, chef.
14:34Just for the zucchini alone, that's the point.
14:36Well done.
14:37Thank you, chef.
14:38OK, Chris, describe the dish, please.
14:40Chef, I did a play on New England clam chowder, and there's a little bit of zucchini on top.
14:45Yeah.
14:46I mean, it's a bold move to turn that dish into a chowder, but it is absolutely a resounding
14:51point.
14:52Congratulations.
14:53Thank you, chef.
14:54Thank you, chef.
14:55My dish was taking a chance, and you know, he really liked it.
14:59I'm really proud of myself.
15:00Up next, the pork chop.
15:02Let's go.
15:03Henry, Ellie, and Sydney.
15:06Thank you.
15:07Thank you.
15:08Right, Henry, describe the dish, please.
15:10So this is an ode to my time when I was stationed in Korea.
15:13So I have a Korean sweet and sour glazed pork chop, hard roasted Brussels with sweet potato
15:17puree.
15:18Pork is cooked beautifully.
15:20How long were you in Korea for?
15:22I 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, because it's delicious.
15:30Thank you, chef.
15:31A resounding point.
15:32Good job.
15:33You know, I am ecstatic, because I 100% cooked with my heart today.
15:36Ali, describe the dish, please.
15:38Chef, for you today, I have a nice creamy celery root puree, a bourbon and mustard seed glazed
15:45pork chop, and then I did a quick pickle Swiss chard on top of that.
15:49Perfect combination.
15:50Thank you, chef.
15:51A resounding point.
15:52Well done.
15:53Thank you, chef.
15:54Thank you, chef.
15:55Thank you.
15:56Sydney.
15:57This is it.
15:58I want to redeem myself from last dinner service.
16:00It's me versus pork chop.
16:01Chef, I grilled my pork chop.
16:03I did a celery root puree as well, and I braised my Swiss chard.
16:07Beautiful cook.
16:08Thank you, chef.
16:09Yes.
16:10A resounding point.
16:11Thank you, chef.
16:12Wow.
16:13Thank you, chef.
16:14That's that redemption, baby.
16:15Redemption.
16:16I am redemption mama out there.
16:18Put me down.
16:19It's fine.
16:20I'll get right back up.
16:21Ten times better.
16:22Every time.
16:23Final round.
16:24The battle of the lamb.
16:25Let's go.
16:26Let's go, Anaya.
16:27Anaya.
16:28Jada.
16:29Jaden.
16:30I'm feeling really confident.
16:31I 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, beef puree.
16:37Couscous, chef, on the bottom, and 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,
16:52come stronger next time.
16:53Jada, describe the lamb, please.
16:54Chef, we have a roasted rack of lamb, a 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.
17:05I know.
17:08I am the last person.
17:10And at this point, we're tied.
17:12Damn, there's a lot of pressure on me, guys.
17:14Describe the dish, please.
17:15So, chef, for you, I have a bok choy panko crusted lamb rack.
17:19I did a creamy polenta.
17:20I did the portobello's two ways.
17:22Come over here, please.
17:23Yes, chef.
17:26And taste the sauce.
17:31A little salty.
17:32A little.
17:33I think it might be like a tad salty.
17:36Really?
17:37I like that.
17:38Damn.
17:39I might be a salty bitch.
17:40You said a little salty.
17:41It 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 and lamb chop basted in a sweet and sour glaze.
18:08I did a red miso portobello and bok choy with a polenta.
18:13Wow.
18:15It'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 because your team and yourself opted to take that dish out.
18:25My dish could have earned us the win and, you know, it's literally a kick in the shins.
18:30We 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...
18:49Henry's, congratulations.
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.
19:06Thank you, chef.
19:07Listen up.
19:08All of you are headed to the incredibly beautiful Lake of Isles golf course here at Foxwood's
19:14Resort Casino.
19:15But you'll be having vastly different experiences.
19:19Blue team, you'll take a scenic drive, taking in the most gorgeous landscapes.
19:24On your way to your very own private driving range.
19:30Yeah.
19:31I'm about to get my Tiger Woods on.
19:34Red team, instead of driving golf carts, you'll be stuck washing those golf carts.
19:40They're going to be hitting golf balls on the range.
19:43You'll be stuck collecting them.
19:45Yes, chef.
19:46By hand.
19:50Blue team, I've got one more thing.
19:52There is a little surprise for each and every one of you back in the dorms.
19:56Oh, my God.
19:57Well done.
19:58Blue team, head back to the dorms.
20:02All right, y'all.
20:03What is it?
20:04Check it out.
20:05Oh, yeah.
20:07What?
20:08I'm so set, baby.
20:10We here at Oxford believe that you deserve the best.
20:15So along with all these goodies, all you will be receiving a $250 gift.
20:19Shopping screen.
20:20What?
20:21I'm giving it to my mom.
20:24Because my mom deserves it.
20:25My mom's my favorite person, one of my biggest advocators.
20:27I'm thankful for, like, what you do for me, mom.
20:30Blue team.
20:31Blue, one, three.
20:32Blue are me.
20:33One, two, three.
20:34Blue.
20:35Lisa, come here.
20:36All of you, head back to the dorms.
20:38Yes, Chef.
20:41Um, young lady.
20:42Yes, Chef.
20:43Um, that dish was delicious.
20:44In fact, one of your best dishes you've 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, because...
20:56Growing up, I never had...
21:01My parents tell me that they were proud of me.
21:05And I always think that I'm not good enough.
21:08It's hard to, you know, try to believe in myself.
21:12When that's all that goes through my head, it's just not good enough.
21:15Okay, you know, you were good today, but you could do better.
21:18I just can't second guess myself, and that's not going to happen anymore.
21:22Come on.
21:37This is dope, dude, huh?
21:38This is sweet.
21:39It's a beautiful course, man.
21:40It's absolutely gorgeous.
21:41Yeah, Lake of Isles is an absolutely stunning golf course, so I'm excited.
21:44Let's do this.
21:45Woo!
21:46Yeah!
21:47Ah!
21:48Ah!
21:49Move your ass!
21:50Come on, Henry!
21:51Hit it!
21:52I'm gonna go!
21:53Where's the horn?
21:54Peep, peep, peep!
21:55Oh!
21:56Oh, ladies!
21:57Hi, Marina!
21:58You guys have a lot of work to do today.
22:03Nothing says punishment like washing golf carts in humidity.
22:10Get up in the...
22:11Uh-huh.
22:12Ladies, we're not gonna lose in service tonight.
22:15If we lose service tonight, I'm going to have a conniption.
22:18Like, I'm literally gonna lose it.
22:19Don't miss a spot so that we don't have to do it twice.
22:22Not like the pork chop and the scallops last night.
22:24Aw!
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!
22:34Thank you.
22:35I'll get in there.
22:36Don't you worry.
22:37It's like, Marino, calm down.
22:38Okay?
22:39Ladies!
22:40Hello.
22:41Looking good, looking good.
22:42Whoa, whoa!
22:43Slow down!
22:44Wow!
22:45Don't crash!
22:46Wax on, wax off!
22:47Honestly, I just hope they suck at golf.
22:48Watch what I'm doing.
22:49Every time I swing...
22:50Oh, okay.
22:51So you're not hitting it.
22:52I'm gonna find the ground.
22:53Yep.
22:54Your arms are there to guide the club back to the wall, so there you go.
22:56My significant other is obsessed with golfing.
22:57Now I'm nervous.
22:58I usually just watch him and like, have a cocktail.
22:59So I definitely do not have any golfing skills.
23:01Wow!
23:02Let's go!
23:03PGA Troy, here she comes.
23:04The moment I get back, babe, we are playing golf.
23:05Let's see how you're doing.
23:06What's the difference?
23:07I'm doing?
23:08Every time I swing...
23:09Oh, okay.
23:10So you're not hitting it.
23:11I'm gonna find the ground.
23:12Yep.
23:13Your arms are there to guide the club back to the ball, so there you go.
23:14My significant other is obsessed with golfing.
23:15Now I'm nervous.
23:16I usually just watch him and like, have a cocktail, so I definitely do not have any golfing skills.
23:19Wow!
23:20Let's go!
23:21PGA Troy, here she comes.
23:22The moment I get back, babe, we are playing golf.
23:25Let's see how you would hold the club.
23:27Not bad.
23:30Wow!
23:31Okay!
23:32Excellent.
23:33Pretty impressive.
23:34Really good.
23:35Damn near pro now, baby.
23:42You see the golf balls behind me?
23:45Yes.
23:46Okay, you need to go and pick them up by hand in the buckets, okay?
23:51We're already exhausted from cleaning the golf carts.
23:54Now we gotta run all around and pick up golf balls and carry buckets.
23:59Dude, they're all the way down here!
24:00Oh my God, walking up a hill, too?
24:03I'm tired.
24:04It's so hot!
24:06It's never ending!
24:08I did not think that the worst punishment that I was gonna endure was going to be picking up golf balls.
24:14This is hell's golf course right now.
24:16This is for the appetizers of table 21 last night.
24:21This is for the burnt flatbread.
24:23The burnt flatbread!
24:25Oh my God!
24:26How do you remember that?
24:27We're never gonna get done if you keep throwing more!
24:30Way to kick a man when he's down!
24:32Marino the Punisher.
24:33Can we be done?
24:35Stop being lazy!
24:37Hey, get your asses up!
24:38What are you guys doing?
24:39Taking a break?
24:40It's a car!
24:41Shut up!
24:42Somebody give me a golf club!
24:44How about you guys?
24:45Shut the hell up!
24:46Shut the hell up!
24:47This is not how we speak.
24:48That's not how we do that.
24:50No!
24:51No!
24:52No!
24:53No!
24:54No!
24:59Marino, we get every ball picked up.
25:01He threw five buckets of golf balls.
25:03Plus the s*** on that horse.
25:04So tight on my ass that I thought my pants were gonna split.
25:06Dude, if your pants would've ripped, I would've lost my mind.
25:09Well, I got real weird cat underpants on, too.
25:11They got black cats on them.
25:12Thank you for that description, chef.
25:15Damn it.
25:16Off.
25:17Go.
25:18This is Sydney, Hell's Kitchen residence.
25:21Sydney, it's chef.
25:22I need to see everyone in the dining room immediately, please.
25:25Yes, chef.
25:26Let's go.
25:27Oh, I'm f***ing awake now.
25:29Hell's Kitchen residence.
25:31What the f***?
25:32That was chef Ramsay.
25:33He said everyone in the dining room.
25:35In these outfits?
25:36Everybody outside?
25:37I don't even have shoes on.
25:38I have absolutely no idea what's happening.
25:40There's nervousness.
25:41There's fear.
25:42When chef Ramsay calls and says, come down to the kitchen as you are,
25:47something's up.
25:48I've called you down for a very, very important reason.
25:52Tonight, there will be no dinner service.
25:56What?
25:57But the competition will continue.
26:02I am analyzing everything you do here in Hell's Kitchen.
26:07Your dinner services and, of course, your challenges as individuals.
26:12Tonight, the four chefs who have scored the lowest in challenges will now be cooking for their life.
26:25I know it's me.
26:27100%.
26:28This is pure math.
26:29It's not based upon what your teammates thought about service.
26:46Están preparando para sus vidas.
26:50Esto es pura math.
26:52No es basado en lo que sus compañeros pensaron sobre la service.
26:57¿Quién es la prensa de las dormes?
26:59Y creo que yo probablemente, por lo tanto, podría estar en el clear.
27:04En no particular order.
27:06Desde Rhode Island, Cara Marie.
27:10Desde Massachusetts, Jaden.
27:12Desde Nueva Jersey, Cris.
27:17Y el final individual.
27:20Just don't say North Carolina, don't say North Carolina.
27:23If the words North start to leave his lips, I might melt here right now.
27:27Desde Nevada, Ellie.
27:31You four, head back to the dorms.
27:34Quickly change into your chef jackets and meet me back here.
27:39All right, off you go.
27:40Head to the dorm, hurry up.
27:41You're fine for my life, baby.
27:43I'll do it.
27:44That's fine.
27:45That's fine.
27:45I got this.
27:46Yeah, you got this.
27:47Fine.
27:47I know that I'm strong.
27:49My heart just dropped.
27:50It's fine.
27:51And I know that in these challenges, there's been a few lows, but it does not define me as
27:57a chef.
27:57Focus.
27:58Game face.
27:59You know you got this.
28:00I know you got this.
28:01I'm not leaving tonight.
28:02I'm not.
28:03You got this.
28:04Mm-hmm.
28:05I'll see you in 50 minutes.
28:06All right.
28:08There's nothing else I can do right now but cook.
28:10Cook my heart out.
28:11Put me on a plate.
28:13Now I'm going to show everyone I'm a threat.
28:15Oh, you guys get to watch from here.
28:17Control.
28:18Control?
28:18Control.
28:19Don't over-carrate.
28:19All right.
28:19Okay, you know what you're doing.
28:20Yes, sir.
28:21I'm not done fighting for my family, everyone in Massachusetts, and for damn show myself,
28:26and I'm ready to win.
28:28If I go home tonight, I need you all to know that you're amazing.
28:31I'm just scared.
28:33Even though I've won points the last two challenges, my life is on the line, and now I have to cook
28:40for it.
28:41The four of you will have 45 minutes.
28:45You can cook anything you want, and your time starts now.
28:49Into the red kitchen.
28:50Let's go.
28:51Oh, God.
28:55This is making me anxious.
28:56This is so crazy how this is happening right now.
28:59Why is my brain blanking right now?
29:01I'm going to take the halibut, guys.
29:03Same.
29:04I'm going to do salmon.
29:06Cook yourself.
29:07You're doing salmon?
29:08Yes, chef.
29:08Y'all are all doing fish?
29:10Yes, chef.
29:11Great minds think alike, apparently.
29:14I'm surprised nobody is going for red meat.
29:17My Lord.
29:18It's crazy.
29:18They have bill chops out there.
29:20That's a bold move.
29:22Nobody wanted to cook meat.
29:24Meat.
29:24Which is crazy.
29:25I would have went meat.
29:26I would have gone with meat, too.
29:28Ellie, what are you thinking about making?
29:29Chef, today I'm going to make a fennel and tomato broth, and then I'm going to do a braised
29:35fennel, seared salmon, and butter confit marble potatoes.
29:39This is the most stressed I've ever been, I think, in my entire life.
29:44God, I'm a mess over here, but I'm a amazing chef.
29:47I am confident.
29:48I know which route I'm taking.
29:50So if this is going to be a battle of the fish, I will prevail.
29:54The only thing I'm concerned about Ellie's is that she has all that fennel.
29:59Holy fennel, Batman.
30:01Ellie is going hard in the paint right now with fennel, and you know, fennel can be overpowering.
30:06High five.
30:0732 minutes.
30:08Yes, chef.
30:09You still thinking, Cara Marie, or you know what you're doing?
30:12Italian halibut with potato puree.
30:16Is that her potato?
30:17Yeah.
30:18The immersion blender is the worst thing for potatoes.
30:21Oh, no.
30:22Yes, never, ever make potato puree with a blender.
30:26I'm a little concerned with Cara Marie's puree.
30:29If you know anything about potato puree, you're never supposed to use an immersion blender,
30:33let alone any blender at all, because it always turns out gummy.
30:38Oh.
30:39Oh, no.
30:40I'm a little bit concerned for Cara Marie, but she's been a bit two-faced, so I don't feel that bad.
30:47They have less than 20 minutes right now.
30:50Is that your salmon and prawns in that bowl over there?
30:53Yes, chef.
30:53You're doing prawns too and salmon?
30:54Yes, chef.
30:55Okay.
30:55Knowing that I need to make a dish, and that determines whether or not I'm going home or not,
30:59is 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.
31:06Oh, the shrimp.
31:07He's not using those, right?
31:09By the time they sit, they're going to be rubber.
31:10It definitely is risky grabbing two proteins, because you one up, that could your whole plate up.
31:18Yes, chef!
31:18Oh, my God!
31:20Feeling good?
31:21Feeling good, chef.
31:22No, chef.
31:23Not feeling good.
31:24What do you have here?
31:25Halibut?
31:25That's halibut, chef.
31:26Okay.
31:27I was thinking maybe I'll switch to sunchokes on here.
31:30I have never scaled a fish with sunchokes, and I'm going to do it right now, so let's go.
31:37It's weird for me.
31:38I'm fighting for my life right now, and I'm about to try something I never did before.
31:43That says I'm a psychopath.
31:45Like, what is wrong with me?
31:47But scare money don't make no money.
31:49I've got to take the risk.
31:54Come on, Chris.
31:55Is he going to do scales?
31:56Yeah, he's going to try.
31:59Get your to go.
32:01Get your together.
32:04Potato scales are so hard.
32:05It never, never, never, ever works out.
32:07You need, like, time to do that.
32:09I am a little nervous about the scales with the sunchokes on his halibut just because it's
32:15a very technically difficult thing to execute.
32:19Don't.
32:20He's doing it.
32:21He's doing it.
32:21No, he's doing it.
32:23Excuse me.
32:24I know you're nervous.
32:25Mm-hmm.
32:26Nervous, Bert.
32:26Mm-hmm.
32:27Taking a risk like that is very ballsy of him to do.
32:31This is this.
32:32That's mine, chef.
32:33Watch it.
32:33Thank you.
32:35I'm literally just cooking off instant right now.
32:38I'm not thinking straight.
32:39I got to lock in.
32:40I got to lock in.
32:42Careful, careful.
32:44Oh.
32:51There are just a few minutes left in the Cook for Your Life Challenge.
32:56Careful, careful.
32:56Oh.
32:58And Chris is attempting a risky technique for the first time, scaling his halibut with sunchokes.
33:04I want Chef Ramsay to see that I'm willing to take chances to push myself to a new level.
33:10I tried something new that I haven't ever did, and I hope he sees that.
33:1430 seconds.
33:15Let's go.
33:15Yes, chef.
33:18How are you feeling, Chris?
33:20No, I don't know, chef.
33:21You don't know?
33:22Yeah.
33:23Looks good.
33:24Hell yeah, Chris.
33:24Sunchokes.
33:25Y'all need to walk.
33:27Get those plates to the window.
33:29Got seconds left.
33:30Five, four, three, two, one.
33:36Good.
33:36Well done.
33:38No!
33:39Oh, my God.
33:41Let's begin with Ellie.
33:44Step forward, please.
33:45I just have to prove to Chef Ramsay that I'm here for a reason.
33:48I need him to see me, Chef Ellie, his next head chef of Hell's Kitchen.
33:53Chef, for you today, I have a pan-seared salmon, charred tomato and fennel broth, braised lemon
33:59fennel.
34:00The cook is beautiful.
34:01Thank you, Chef.
34:02You've got a lovely combination of ingredients in here, but fennel needs just a touch longer,
34:07and when you're braising fennel like that, peel those outside layers, because they just
34:11get stringy in your mouth, but salmon is cooked beautifully.
34:13Thank you, Chef.
34:14If it's just one little critique on my fennel...
34:17Really strong start.
34:18I'm taking it.
34:19I'm taking it all day.
34:20Next up, Jaden, let's go.
34:22Yes, Chef.
34:23Ellie's dish looked great, but it's the battle of the salmons, and mine is going to take
34:27the win.
34:27Chef, I have a pan-seared salmon with a citrus brieblanc, a palm puree, roasted tomatoes
34:32on the vine, grilled prawn.
34:34I did a nice cook on the grill, and then I did a blueberry vinaigrette with bacon and
34:38shallots, Chef.
34:39Man, you do nothing by half measures, do you?
34:41That's a lot going on.
34:43Chef, I'm here to fight for my life.
34:44I'm pushing myself, but I wanted to impress you, Chef.
34:46Dish is good.
34:47Salmon could be done with a minute less, but it's crispy, and it's seasoned beautifully.
34:52I just don't know if it needs shrimp, that's all.
34:54And you've cooked the dish cohesively, and everything else works.
34:58You've sort of just added on.
34:59Good job.
35:00Thank you, Chef.
35:00I try to do too much, but I'm fighting for my life, so I want to show Chef that food is
35:05my life.
35:05Jaden and Ellie, right now, I'm prepared to send one of you back to the dorms.
35:10Ellie's vena was a little off-putting, but Chef says that my salmon needed one less minute
35:15of cook, and so I'm freaking out.
35:17There is one salmon dish that definitely has the edge, and that dish belongs too.
35:25So now we wait, and whoever doesn't come back, that's it.
35:30This is the worst.
35:33Wait in to see who's going to come through those doors.
35:35This is intense.
35:37Yeah, this is brutal.
35:37Since the feed has cut out, everybody's on pins and needles.
35:42I'm praying that Ellie makes it back first.
35:46I'm just thinking to myself, please, dear God, I cannot lose my Hell's Kitchen bestie.
35:51Oh my gosh.
35:52This is really intense.
35:56Ellie!
35:58Oh my God.
36:00Holy holy.
36:02You did that.
36:03You made it back.
36:03I'm here to stay.
36:09I'm here to fight.
36:09I'm here to win.
36:11Watch out.
36:12Ellie is still here.
36:14Good job, girl.
36:14We saw your dish.
36:15It looked phenomenal.
36:17Jayden, you are still in the running.
36:19Thank you, Chef.
36:20Cara Marie, let's go, please.
36:2260, 70% of the dish I don't eat, so this is about as risky as it's going to be, but this
36:30is who I am.
36:31I have a guanciale rendered fat palm puree, and I actually used some of that rendered fat
36:37to baste the actual halibut with.
36:40Tell me about the palm puree.
36:41How do you make that?
36:42Do you put it through a ricer?
36:43No, I quick-pulsed it because I had pieces of whole spring garlic that I had rendered into
36:48the fat, Chef.
36:50Interesting.
36:51So halibut's cooked nicely.
36:52Thank you, Chef.
36:53There's a lot going on there.
36:54It's quite robust.
36:54It's a little bit of a surf and turf.
36:56Yes, Chef.
36:56I love the garnish.
36:57The only issue I've got here is the gumminess of that palm puree, so it's the blitzing of
37:03that has turned it gummy.
37:04Yes, Chef.
37:05Thank you.
37:06Good job.
37:07Thank you, Chef.
37:07I am hopeful that every beautiful thing that I have made on this plate will outweigh the
37:16gummy potato puree.
37:18Chris.
37:19I love you, bro.
37:20I love you, too.
37:21I'm about to cry.
37:22Let's get it, baby.
37:22Before 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.
37:31I get that.
37:34Two good dishes.
37:35The chef who will continue in this competition is Jaden.
37:57Head back to the dorm.
37:59Great job.
38:00Thank you, Chef.
38:01I'm so happy.
38:08So proud of myself.
38:09You can't buy passion.
38:10You can't replicate passion.
38:12It's in you or it's not, and Chef sees that.
38:15I'm doing things that I didn't even know I could do, so it feels good.
38:18I'm in the top ten, baby.
38:30Oh, my God.
38:34Final tasting.
38:36Chris.
38:37I'm stressed.
38:39My anxiety's going crazy.
38:41Good luck.
38:42I don't know what I'm doing.
38:43Should I pack my bag?
38:44Should I just tell Chef I'm out of here?
38:46I don't know what to feel.
38:47I got millions of emotions going through my body right now.
38:49Explain the dish, please.
38:53You okay?
38:53Yeah, I'm okay, Chef.
38:54Um, I have a Sunchos encrusted halibut, Chef, with aging, like, glazed carrots.
39:00Why would you encrust the halibut with a Sunchos?
39:02I wanted to stand out, Chef.
39:03I always try to think outside the box.
39:05That's dangerous.
39:06Yes, Chef.
39:06That's dangerous, because that could overcook the fish.
39:09And the fish is?
39:12The fish is glistening.
39:13It's killed beautifully.
39:14I want Chef Ramsay 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.
39:24You hear that noise, right?
39:25Yes, Chef.
39:26Why are the carrots so undercooked?
39:27I didn't branch them long enough, Chef.
39:30Halibut's cooked beautifully.
39:31It's a very ambitious move with that Sunchos.
39:34There's one ingredient that I would definitely lift off, and that would be the carrots.
39:39Back in line.
39:40Thank you.
39:40Thank you, Chef.
39:41Undercooked carrots is something that should not be going out the kitchen.
39:45Overwit 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.
39:50Cara, Marie, Chris, two very good dishes.
39:55I am so much more than gummy potatoes.
39:58I am just leaning into the universe.
40:02And by the universe, I mean Chef Gordon Ramsay.
40:05This is a very difficult decision.
40:06There is one dish that has the slight edge.
40:11And that dish belongs to the chef from New Jersey.
40:20Chris, well done.
40:22You have the edge.
40:23Say goodbye to Cara Marie, and head back to the dorms, please.
40:27I'm sorry.
40:27I'm sorry.
40:27I'm sorry.
40:33Weight lifting off my shoulders right now.
40:39I'm relieved.
40:41I'm happy.
40:42I'm blessed.
40:43I'm grateful that I can cook another day.
40:50Guys, I think someone's going to walk in.
40:51I thought I heard something.
40:52I ain't going to ever stop being creative.
41:03I ain't ever going to stop pushing boundaries.
41:05I just want to win.
41:06Yeah.
41:07Cara's gone.
41:10Come over here, please.
41:12Cara Marie, your halibut's cooked beautifully.
41:14Thank you, Chef.
41:15The problem with the gummy mashed potatoes is the fact that it was front and center.
41:19I'm pleased as a staunch vegan, you can cook fish and meat beautifully, and that's been confirmed.
41:24Thank you, Chef.
41:26I'm proud of you.
41:27Thank you.
41:27And Rhode Island's going to be proud of you.
41:28Appreciate the passion.
41:29Thank you.
41:30But I do need your jacket.
41:31Yes, Chef.
41:32Thank you.
41:35Promise me you're going to continue.
41:37Yes, Chef, absolutely.
41:37Yeah?
41:38Thank you so much.
41:38Take care.
41:39Thank you.
41:40Good night.
41:40Oh, Cara Marie, damn.
41:49I wouldn't do a thing differently.
41:51I've been 100% authentic to myself from the first minute I got here, and having Chef Ramsay tell me,
42:00even for a vegan, you cook meat and fish beautifully was, you know, that was really nice to hear.
42:10Even as a vegan chef, Cara Marie could cook proteins beautifully.
42:15Ironically, tonight, it was the vegetables that did her in.
42:24Next up, on Hell's Kitchen, Battle of the States.
42:27You're an ass.
42:27She heard you.
42:29When animosity spreads like wildfire.
42:32Look, Jada and Anaya think that they're hot.
42:35Go yourself.
42:36Will one chef hatch a nefarious plot?
42:39It's like a sleeper attack.
42:41And will a dirty trick.
42:43I need this to happen fast.
42:45Jada, right here.
42:45Spell trouble for an unsuspecting chef.
42:48How long, Jada?
42:50On.
42:52How did we forget?
42:54Did you not remember me asking you that?
42:56Where am I?
42:57It's all next time on a very sneaky episode of Hell's Kitchen.
43:01Is that toxic in the routine?
43:02Yes.
43:03Oh, my God.
43:04Oh, my God.
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1:24:32
42:58
22:02
42:37
41:31
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