Hell's Kitchen (US) Season 24 Episode 9

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Hell's Kitchen (2005) Season 24 Episode 9  #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

00:00On Hell's Kitchen, Battle of the States.

00:02We're going to have a little fun.

00:04After deciphering license plates for ingredients.

00:07Pineapple.

00:08Bourbon, chef.

00:09Portobello.

00:10Let's go, red team.

00:12Anaya from Delaware ignored her team's concerns.

00:15I think it might be like a tad salty.

00:17Really, I like that.

00:18But Chef Ramsay agreed with the team.

00:21It is way too salty.

00:23With the score's time, it was Henry from Texas'

00:26Korean sweet and sour glazed pork chop.

00:28It's delicious.

00:29Congratulations.

00:30That sent the blue team golfing and gloating.

00:34Stop being lazy.

00:35How about you guys shut the hell up?

00:38Then Chef Ramsay surprised the chefs

00:41with a shocking announcement.

00:42The four chefs who have scored the lowest in the challenges

00:46will now be cooking for their life.

00:51Nevada's LA.

00:52The cook is beautiful.

00:54And Massachusetts' Jaden.

00:56It's crispy and it's seasoned, you think.

00:58Earned their right to remain in Hell's Kitchen.

01:00Take a bite.

01:01Head back to the dorm.

01:02Henry!

01:03Leaving Cara Marine.

01:06The issue I've got here is the gumminess of that pom puree.

01:10And Chris in the hot seat.

01:12And the fish is?

01:13The fish is glistening.

01:14It's cooked beautiful.

01:15In the end, Chef Ramsay sent...

01:17Cara Marine.

01:18Home.

01:19Ending her dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino in Mashantucket,

01:24Connecticut.

01:25And now, the continuation of Hell's Kitchen.

01:34Oh, my God!

01:37I'm back.

01:39Even though I got out of a fight, it feels good to be back.

01:41Now I have to go to a new level.

01:45Oh, my God.

01:46Ew.

01:47Ew.

01:48Ew.

01:49Ew.

01:50Ew.

01:50Weena's top ten!

01:55Top ten, guys!

01:56Weena's top ten!

01:58Top ten right here!

02:00Yeah, I'm top ten, but I might be ten.

02:02Who I am as a chef, who I am to my daughter, all that's in a line for me.

02:06I think that's my worst plate I've put up.

02:08From today, from right now, we are all on the same playing field.

02:12We are all top ten.

02:14Shake it off.

02:15It's only up from here.

02:16You guys didn't see it, but, like, he straight up was like,

02:19this does not mean I think you're the weakest chef.

02:21He's like, that's far from it.

02:23He's like, it was just an average of numbers.

02:25Oh, my God.

02:26It's already over.

02:29It's been over.

02:32You're an ass.

02:33She heard you.

02:35You said it.

02:37Well, you were thinking it.

02:40Jada and Anaya think that they're hot.

02:43Hey, she heard her, right?

02:45Huh?

02:45Did she hear her?

02:46I don't know what you're talking about.

02:47What?

02:47Oh, nothing.

02:48Who are you to undermine what I just accomplished?

02:51It's what bullies do.

02:53If I could poke that bear without the repercussions of a hothead coming at me for the rest of this competition,

02:59I would look them dead in the eye and just be like, go yourself.

03:03True colors are showing.

03:05And Jada's a mouse in the kitchen during dinner serves.

03:07I don't give a if they don't see me as a threat.

03:10I'm like, time will tell.

03:12And I'll be laughing in their faces because I'm a force to be reckoned with here.

03:16I'm stronger than both of them on the line.

03:19And you know what?

03:20Chef Reams is looking for a leader.

03:22And he's looking for a leader on the line.

03:23Neither one of them are leaders.

03:25No.

03:26Do they just feel threatened by you?

03:28If they do, great.

03:29If they don't, even better.

03:31Because then it's like a sleeper attack.

03:33Like, oh, I don't have to worry about this.

03:35Yeah, you do.

03:46Line up, guys.

03:47Let's go.

03:48Good morning.

03:49Morning, Chef.

03:50Today I'd like to talk to you about some well-known chefs.

03:53In fact, industry leaders.

03:55Let's begin with Emeril Lagasse.

03:57Oh, yeah.

03:58He is a living legend.

04:00Bam!

04:01Essence of Emeril.

04:02That was his special seasoning.

04:03And he'd always be like, oh, yeah, babe.

04:05Graham Elliott.

04:06Yes.

04:06No way.

04:07Youngest ever two-star Michelin in Chicago.

04:09Yes.

04:10I actually met Graham Elliott once at a concert in Chicago.

04:12And yeah, it's on my social media.

04:14We took a picture together.

04:15Michelle Bernstein.

04:16Yeah.

04:16A James Beard Award winner.

04:19Powerhouse Chef.

04:20She's in a league of her own.

04:21Lastly, the amazing Rock Harper.

04:23Oh, Rock Harper.

04:25Howell's Kitchen season three winner.

04:28Yes.

04:28Rock Harper is a badass.

04:31He is a great inspiration.

04:34These four also share one big thing in common.

04:38Anybody have a guess?

04:39They know you.

04:40That's true, but that's not the answer I'm looking for.

04:42Who mentored them?

04:43You're getting warmer.

04:45Well, I'm going to tell you one more critical thing that they all share.

04:48And that is where they got their start.

04:51Johnson & Wales University.

04:52That's where you went, Anaya, yes?

04:54Yes, Chef.

04:55Chris, too.

04:55I went to Johnson & Wales in 2018.

04:58Anything Johnson & Wales, I love.

05:00Listen carefully.

05:01Tomorrow night, Hell's Kitchen will be closed for a very exclusive private event.

05:06Wow.

05:07Celebrating Johnson & Wales University's 50 amazing years.

05:11So for your next challenge, you'll be creating the menu for that celebration tomorrow night.

05:17Wow.

05:17The team that gets the most dishes on the menu wins this big challenge.

05:22Understood?

05:23Yes, Chef.

05:23Now, please welcome Assistant Dean, TJ Deladon, and one of their top students, Hollis Tafili.

05:32Welcome.

05:33Hi, bud.

05:34J. Wu.

05:35I love seeing such young kids being so passionate about this because I remember when I was 14

05:41years old in culinary school and dedicating my every fiber into this industry.

05:48TJ, let's get into the menu.

05:49Let's talk about the appetizers.

05:50Our hub campus is in Providence, Rhode Island, and we're the ocean state.

05:53So squid and scholar, I think, is where we'd like to go.

05:56So talk about the entrees.

05:57Where would you go with the fish?

05:58Yeah, we'd love to see monk fish, duck and filet mignon.

06:01Much like many schools, we base our curriculum on classic French technique.

06:06Think four to five ingredients.

06:08You've got to focus on knife cuts, sauce production.

06:11Just make it clean.

06:12Don't overcomplicate it.

06:14Just get up my alley.

06:15Teams, have a quick meeting right now and decide who's doing what.

06:19I would love to do duck.

06:20Muck fish.

06:21Okay, and then we have squid.

06:22Scallop, I guess.

06:23Scallop.

06:23I'll do scallops.

06:25I want the squid.

06:26Who's doing filet?

06:26Oh, I was going to.

06:27Right.

06:27Red team, blue team, you've got 45 minutes to prepare your incredible tasting menu.

06:31Your 45 minutes, start now.

06:34Off you go.

06:36It's going to be running too slow.

06:38We've got to go.

06:39So I was thinking about doing like a bouillabaisse, but it usually has different seafood in it.

06:46It's definitely a little risky to pull off a bouillabaisse because we're highlighting monkfish.

06:50So I definitely want to try to take heart to using some really hearty veggies.

06:54The broth has to be on point.

06:56I don't think I should blitz the tomatoes because I think bouillabaisse is usually like a thinner broth.

07:00So to do this in 45 minutes is a little psychotic.

07:06Let me get these blueberries going.

07:09Ellie, what are you thinking about?

07:11Shep, I want to do a blueberry brandy demi and then a little bit of a toasted farro and then just that scored beautiful duck on top.

07:17Are you putting anything else in that farro?

07:19I'm still thinking.

07:20I am not the most experienced with French.

07:22Okay, I'm going to make spinach pasta.

07:25Okay.

07:25Flash fried squid.

07:27Heard that.

07:28I know we only have 45 minutes and making fresh pasta is absolutely a huge risk, but I have to impress my school.

07:34I didn't just spend $70,000 on college for no reason.

07:37Please don't stir.

07:38Oh my lord.

07:38Chef, I'm going to make a squid sausage.

07:44There's just an idea.

07:45Have you done something like this before?

07:46I guess.

07:47Yes, chef.

07:48I'm walking on the wild side.

07:49I decided to do squid inside a squid because I really thought about trying to think outside the box because that's who I am as a person.

07:55I'm not normal.

07:56I don't think straight.

07:57Oh, this.

07:58Oh, that's it.

07:59My food's going to show you that this man is insane.

08:01I am literally a mad scientist.

08:03Are you going to twist it?

08:03What's she making?

08:07I'm doing a charron sauce for my belay.

08:10Charron sauce is very hard to make because it breaks easily.

08:14Lady, you have about 26 minutes left.

08:15Holy if I this sauce up once, I just won't have French components on it.

08:21I need this to happen fast.

08:24Does anybody need like a second opinion on anything?

08:27Jada.

08:27Yes, sir.

08:28Here.

08:28What's this?

08:29I think once you add the peppercorns, maybe something.

08:33some herbs in there at the end, too, so it's nice and sexy.

08:36Heard that.

08:37I definitely feel respected by these guys, and I think a lot of that has to do with the fact that I respect them.

08:42I will drop anything in a hat.

08:44I'm sorry.

08:44What's that phrase?

08:45I'll drop anything I'm doing.

08:47Jada, right here, if you want to get a taste.

08:49Yes.

08:51I'll stop what I'm doing with the drop of a hat.

08:53Okay.

08:54Jada, yay or nay, filet up off.

08:56I'm going to go white because your sauce is dark already.

08:58Thank you, chef.

09:01Seven minutes, ladies.

09:02Seven minutes.

09:03Seven minutes.

09:04I'm not stressed out.

09:05Anaya, you haven't even touched your protein.

09:07I know, chef.

09:08I mean, if you don't nail the protein, the rest of it doesn't matter.

09:10All right, going to start protein right now, chef.

09:12Drop that damn squid and pull it up.

09:14Put it on the plate.

09:15It'll be perfect.

09:17What are the trick to these damn things?

09:22Ah, it's already starting to break.

09:25Just worry about that.

09:26It wasn't broken, like, literally right before I put it on.

09:29Final minute.

09:30Come on, let's go.

09:31Come on.

09:33My duck is not rested enough.

09:35It's bleeding everywhere.

09:3745 seconds.

09:38Here, right here, right here.

09:39Direct to me.

09:40Come on, let's go.

09:4130 seconds to go.

09:42If it bleeds everywhere, it's going to show that I don't know how to cook duck.

09:45Like, please.

09:46Ugh.

09:47All right, guys, we've got to start walking.

09:48Let's start walking, chef.

09:49Key word is walking.

09:50Don't run.

09:51Five, four, three, two, one.

09:55And well done.

09:59Now, listen carefully.

10:00Your dishes will be judged head to head.

10:02Whichever dish gets the point that will go on the menu.

10:05Wow.

10:06Let's begin with the battle of the scallops.

10:08Let's go.

10:09Lisa and Jaden.

10:10Sell it, Jaden.

10:13Right, let's start with Jaden.

10:16Chef, I have a seared scallops with a citrus beurre blanc.

10:20Presentation is stunning.

10:21Thank you, chef.

10:22This was a challenge for me because I'm more of a rustic plater.

10:25Hollis, how does that taste?

10:26I like the brightness from the citrus and the scallops are cooked very nice.

10:30It's barely nice enough.

10:31Thank you, chef.

10:31Right.

10:32Beurre blanc is exceptional.

10:33Thank you, chefs.

10:34Lisa, describe your dish.

10:35You have pan-seared scallops with a clam and fennel broth.

10:40Hollis, how does that look?

10:41Absolutely amazing.

10:44Scallops are cooked very nicely.

10:45I think it needs a little citrus.

10:48TJ, which one goes on the menu to start this incredible celebration tomorrow night?

10:56Jaden.

10:57Jaden, congratulations.

10:58Well done.

11:00I think that was definitely an upset for Lisa.

11:02I'll be honest, I didn't even see that coming, but I'm really proud of Jaden.

11:07Up next, battle of the squid.

11:09It's so weird that I end up on the season that we're doing something for Johnson & Wales.

11:13As somebody who went to Johnson & Wales.

11:15Battle of the J-Woo as well.

11:16This is very important to me.

11:18Chris, please, describe your dish.

11:19I took the squid, I made it into like a sausage china, stuffed it, and cannot have anything French without some caviar on the chef.

11:25Everyone loves caviar, so I'll put a nice lump of caviar on top.

11:29TJ, officially, what do you think?

11:30I'm using the tentacles to get a little bit of that purple color coming out.

11:33That's great.

11:33I think it's a little heavy on the caviar.

11:35Caviar's delicious.

11:36Who don't like caviar?

11:37Ooh!

11:38Does it taste as good as it looks?

11:40It's good.

11:40The beurre blanc is good.

11:41The composition of the dish is nicely done.

11:43Good effort.

11:44Well done, Chris.

11:44Anaya, describe the dish, please.

11:46Today, I have a fresh-made spinach pasta.

11:48I flash-fried the squid and a little bit of port wine balsamic reduction.

11:52How did that taste, please?

11:53I think there was a lot of depth of flavor in there.

11:55It was very nice.

11:56I thought the pasta was cooked properly.

11:59It would have been a little bit on the thicker side.

12:01I thought the squid was cooked nicely.

12:02It pays a lot of homage to our kind of state dish in Rhode Island.

12:06Yes, Chef.

12:06Calamari, so I appreciate that.

12:09TJ, is it going to go to the red team or the blue team?

12:11I have tremendous school pride, so if I can't represent J. Wu for the J. Wu dinner,

12:15God, I'm going to be embarrassed.

12:16This is so hard.

12:24TJ, is it going to go to the red team or the blue team?

12:26This is so hard.

12:30I'm going to go with technique on this one, and I'm going to go red.

12:34Red team, well done.

12:35Anaya.

12:36J. Wu Charlotte!

12:38Anaya gets the point.

12:39Woo-hoo, Anaya.

12:40Another reason for Anaya to talk in the dorms.

12:42There we go.

12:43Good job, Chris.

12:44Good job.

12:45All right, well done.

12:46Thank you, Chefs.

12:47Next up, the battle of the monkfish.

12:51Let's go, Alexandra.

12:52And Jada.

12:55Jada.

12:55So, in front of you, Chefs, we have a brown butter poached monkfish.

12:58This dish in itself is kind of a play on bouillabaisse.

13:02I was hoping someone would do a bouillabaisse.

13:05It's gorgeous.

13:06I'm amazed you've got anything done in 45 minutes.

13:08A bouillabaisse takes 45 hours.

13:09Thank you, Chef.

13:09It's just a marinade.

13:11You smart bitch.

13:12Monkfish is good.

13:13It's cooked properly.

13:14The broth is tasty.

13:16Thank you, Chef.

13:16Good.

13:17Well done.

13:17Alexander, please, describe your dish.

13:19It is a velouté poached monkfish with a carrot soup.

13:24Visually, very, very pretty.

13:26It looks beautiful.

13:27Hollis, how was that?

13:28I think the soup might have been a little bit heavy.

13:30TJ, is it the monkfish from Jada or the monkfish from Alexander?

13:34I'm going to go with Jada.

13:36Jada, congratulations.

13:38Great job.

13:39Right, next up, the battle of the duck.

13:42I am definitely really, really nervous.

13:45Anthony is a powerhouse when it comes to French cuisine.

13:48My heart is just like...

13:49Let's start with Anthony first.

13:52So I kind of did a spin-off of duck a l'orange.

13:54I did a little fennel and frisee salad with a cherry vinaigrette.

13:57TJ, how was that?

13:58The duck is cooked beautifully.

13:59The chive and the red onion, I wasn't expecting that.

14:01That was tasty.

14:02Thank you, Chef.

14:03Okay, Ellie, describe the dish, please, to TJ and Hollis.

14:05I have a pan-seared duck breast with a duck-fat, creamy farro.

14:10We talk about letting the meat rest, right?

14:12That's important.

14:13You can see what happens when you slice the meat that's cooked to temperature too early.

14:17Color-wise, great.

14:18I love the use of farro.

14:20Does the point go to Anthony on the blue team or Ellie on the red team?

14:23If it goes to Anthony, the blue team have won it.

14:26I just cooked for my life last night, and I just want to f***ing win a point.

14:32I'm going to make this decision based purely on technique.

14:35And I'm going to go with Anthony.

14:38Anthony, congratulations.

14:39Well done.

14:40Congratulations.

14:41Well done.

14:42Oh.

14:43Blue team have won the challenge.

14:45We still have a menu item to fill.

14:47The filet.

14:49Henry, describe your dish, please.

14:50We have a classic filet au poivre, green peppercorn, palms puree, and top of a little micro-sherbal.

14:56Out of every dish I've seen, that's the most classic French-looking dish.

15:00Very nice.

15:00Oh, beautiful.

15:01Nice.

15:01That's a mid-race.

15:02Chef, how did that taste for you?

15:05It's perfectly seasoned.

15:07It's great.

15:07Thank you, Chef.

15:08Right.

15:09So, Sydney, please describe your dish to Chef.

15:10I have a pan-seared filet, palm puree, but I have chives and chevre cheese.

15:14Sure aren't a classic, especially with a filet.

15:16Really beautifully cooked.

15:17Yes.

15:18Man.

15:19A really nice flavor there, though.

15:20Thank you, Chef.

15:21Is it Sydney's from the red team or Henry's from the blue team?

15:23Please.

15:25Henry.

15:26Henry.

15:26Thank you, Chef.

15:27Thank you very much.

15:28Blue team.

15:29Four out of the five dishes.

15:31This is a blowout.

15:32Like, the folks in the stands wanted to see a good game, and they didn't get it because

15:35we blew them the out.

15:38Join me in thanking TJ and Hollis.

15:40Thank you, guys.

15:44That was a landslide.

15:46Woof.

15:47Blue team, you five will be spending the night in one of the Northeast's most popular vacation

15:52hotspots.

15:53You're going to Cape Cod.

15:54Oh, f***, I'm going home, baby.

15:58That's right.

15:59Jaden's neighborhood.

16:00But you won't be sitting and staring at the ocean.

16:03You'll be soaring over it, parasailing.

16:06Oh, my God.

16:07Woo!

16:08I'm going parasailing, baby.

16:10I'm so excited to show blue team my home.

16:12Usually, I have to cater to the tourists, but today, I'm the tourist, baby.

16:15Red team, we want tomorrow night's celebration to be extra special.

16:19So, you'll be making them a four-tiered anniversary cake.

16:22So, you'll be swapping your chef's hats for baker's hats.

16:26In fact, while we're on the topic of university, it makes me think about dorm life.

16:30No.

16:31Because it's also dorm cleaning day.

16:34Clean sheets, puffed up pillows, all the weird hair gone out of the showers.

16:39Have you seen the dorms?

16:40Oh, my God.

16:41My Lord.

16:42Can we have some poopery, please?

16:44Ladies, get to it.

16:45Let's go.

16:46Oh, boy.

16:47Let's f***ing go.

16:48This sponge needs to be f***ing burned.

16:58Can we get some beers in here?

16:59Yeah.

16:59Well, red team, enjoy cleaning.

17:02F*** the f*** off right now.

17:05Life sure is grand, isn't it?

17:07Getting in that KitKat mindset, I see.

17:10Who didn't get their sock in the f***?

17:13Oh, my God.

17:14This is the one punishment I did not want to f***ing get.

17:19Boys are so f***ing messy.

17:21I'm a f***ing chef.

17:22I'm not a maid.

17:24People are f***ing disgusting.

17:35Let's go.

17:37I have, like, an irrational fear of heights.

17:40My mind's just kind of racing right now.

17:41Come on.

17:42Get up.

17:42Henry is f***ing bricks.

17:45You can just look at his face.

17:46He's pale.

17:47You f***ing kidding me.

17:49Don't look so terrified.

17:51Henry, get your f***ing together.

17:52You're in the f***ing Air Force.

17:53Come on, man.

17:54I love my life.

17:55I love my kids.

17:56My dishes!

17:58Oh, my.

17:59Yes!

18:04Holy f***ing.

18:05Let's go.

18:08Go higher.

18:10Don't listen to me.

18:11You're eating it right here.

18:13You're eating it right here.

18:25Oh, my goodness.

18:28Oh, let's go.

18:28I see oysters.

18:29Oysters.

18:30Like, you guys really whipped ass today.

18:33Like, Jada, I'm proud of you, dog.

18:34Jada, thank you for your little mentorship, too, in the beginning.

18:37Of course.

18:37Because, like, my mind is just racing.

18:38I'm like, I want to do this, this, this.

18:39I said, let's relax.

18:41And I'm like, we're keeping it simple, right?

18:44Simplicity is key, and I'm learning that so much.

18:46This is a challenge.

18:46We're genuinely glad that you're on our team.

18:48I'm glad I'm here, because, honestly, on the red team, I was like, maybe I'm just not, like, loud enough.

18:53Maybe I'm not, like, dramatic enough.

18:54Maybe I don't have enough beef with everybody, you know?

18:57We need more insight on the girls.

18:59I'm like, I don't have to.

19:00They just air that s*** out.

19:01There's no secrets to be had over there.

19:04You can just see it.

19:05The red team right now, I bet Anaya is pissed.

19:08Oh, yeah.

19:08She even bet Anaya is, they're yelling at each other.

19:10Uh-huh.

19:10I don't like baking.

19:16Baking can kiss my ass.

19:17I opened a bakery at my last job.

19:20I love baking cakes.

19:22Baking sucks.

19:24Are you making a sang face at me, b***h?

19:30It's just annoying.

19:31It's making baking not as fun as it should be.

19:34James just left to go to the pool.

19:37I'm stuck here with you guys.

19:38Yeah, sorry.

19:39Sorry, Chef.

19:40I'm sorry, too.

19:42I got a point today, so.

19:46So unnecessary.

19:48Why do you even have to say that?

19:49Are you trying to show out for Chef Michelle?

19:51Yeah.

19:52I'll be in the finale.

19:54Sorry, girls.

19:56Maybe one of you will be there with me.

19:57Is it really a good idea to just continuously piss off the people that could make or break it for you in the finale?

20:06Look at those faces.

20:07I would think you would want to scarf, you know, be nice.

20:11These bitches better watch out.

20:18Mourinho.

20:19See, Chef.

20:20Open Hell's Kitchen, please.

20:21Tonight, Hell's Kitchen is hosting the biggest culinary celebration in America.

20:32Cheers.

20:33It's Johnson and Wales University's 50th culinary school anniversary dinner.

20:38Chris, never did you imagine when you were funding that university you'd be doing this, did you?

20:41I did not, Chef.

20:42In addition to some Hell's Kitchen classics.

20:45Can I have the lobster risotto?

20:47I love the crispy skin salmon face.

20:49Tonight's menu features the five winning dishes from yesterday's challenge.

20:54Can I please get the roasted duck for us?

20:56Can I get the steak or poise?

20:57The monkfish bouillon base looks awesome.

20:59In the center of the dining room is a special VIP 12 top with many of the university's top representatives,

21:05including season three winner, Rock Harper.

21:09How are you doing, brother?

21:12Oh, my goodness.

21:13Yeah, likewise.

21:14Clearly, this high-profile event has the chefs feeling the pressure.

21:19Five, yes, four, cover's table 21.

21:20Two scallops, two risottos.

21:21Yes, Chef.

21:22Five scallops, two risottos.

21:23That's it.

21:24I'm definitely worried that Anaya and Alex won't be able to communicate properly on fish station.

21:29Hey, you guys ready to walk?

21:31No, scallops aren't ready.

21:32I'm responsible for the scallops and lobster this evening.

21:35Watching your lobster.

21:36It's been a rough go between Anaya and myself.

21:39That's not true.

21:40This is the problem.

21:40You won't let me speak my piece.

21:42I don't care about your piece.

21:43I'm tired of it.

21:45You're not a team player.

21:45I'm tired of it.

21:46I don't think these are ready either, Alex.

21:48They're ready, Anaya.

21:50Just let me cook without coming over and telling me how to do it.

21:54Right here, Chef.

21:58Anaya, Alexandra, come here.

22:01Ice cold in the center.

22:02Back in the hand.

22:03Yes, Chef.

22:03Come on.

22:04Come on.

22:05If Alexandra up, we both up.

22:07So, Alexandra has to get this correct.

22:10Ladies, I want the scallops now.

22:12Walking?

22:12Walking.

22:19Right, ladies.

22:19Time out.

22:20All of you, come here.

22:21sake.

22:22They're ice cold again.

22:24Alex, you said you were ready.

22:26Was that you, Alexandra?

22:26Yes, Chef.

22:27It's ice cold.

22:27You can just see the color.

22:28It's raw.

22:29Yes, Chef.

22:29Come on.

22:30This is my alma mater.

22:31I am not around today.

22:33Alex, get them in the pan.

22:34Let's go.

22:34This pan is hot as .

22:35Let's go.

22:36If I have to be a leader, I will take charge and I will do it myself.

22:40Walking scallops now.

22:42Let me feel better.

22:44Go.

22:49Yeah?

22:50Yeah.

22:51All right, service, please.

22:51Let's go.

22:52With appetizers starting to move steadily out of both kitchens.

22:56Walking risotto, ready?

22:57Walking some scallops.

22:58That scallop is, like, perfectly fresh.

23:01Right.

23:02Jayden, with me, please.

23:03Lisa, with me, please.

23:05Yes, Chef.

23:05Chef Ramsay's calling Lisa and Jayden together to begin splitting up the VIP 12 top table.

23:11Okay, blue team, you've got two fettuccine, two scallops, two risotto.

23:14And red team, two fettuccine, two scallops, two risotto.

23:16Give me your time, please.

23:17I need five minutes.

23:18Five minutes, yes?

23:19Yes, Chef.

23:19Count it down.

23:20Let's go.

23:21How long on the six top, Lisa?

23:22We're going to do five minutes out.

23:24We don't have any scallops, Chef.

23:25It's a six top.

23:26Yes, you do.

23:27It's two scallops, two risotto, two fettuccine.

23:29Yes, Chef?

23:30That's correct.

23:31Okay.

23:32Honestly, I think Alexandra is sometimes in a la-la land, just kind of like, do-do-do-do-do.

23:38Drop them quick.

23:39Get them in there.

23:39Make sure they're dry.

23:40Really good dry.

23:41I have to keep talking to her.

23:42I have to make sure that she's on her .

23:44All right.

23:45Start flipping.

23:46Start with that one.

23:47Hey, you talk to me, baby, all right?

23:49Three minutes.

23:50Okay, thank you.

23:51About to cook for Johnson & Wells.

23:53Like, this is about to be something great.

23:54I'm ready to walk.

23:55All right, let's walk.

23:56Scallops.

23:57Scallops.

23:58And I think it's going to be a great menu.

24:00It's super easy.

24:01It's going to be fun.

24:03Blue Team, come here.

24:04Yes, Chef.

24:06Look, it's undercooked.

24:07It's ice cold in the middle.

24:08It's undercooked.

24:08The 12th top, come on.

24:09Yes, Chef.

24:10Get it back in.

24:11You of all people, let's go.

24:13I need to make sure that I get it together.

24:15It's Johnson & Wells, so I want to show them how I can cook.

24:17You know, that I don't get yelled at by Chef Ramsay tonight.

24:21I don't know that I've got up.

24:23Walking risotto.

24:24Hey.

24:25Right behind you, I'm going to walk the lobster.

24:27Right behind.

24:30Hey, Rick, team, come here, all of you.

24:33I'm not serving it.

24:34It's rock hard.

24:35Yes, Chef.

24:35It's not edible.

24:36Yes, Chef.

24:37Get them going.

24:38Let's go.

24:38Let's go, let's go, let's go.

24:39Don't let the risotto die.

24:40Come on, let's go.

24:41I know that Alex is supposed to be cooking the scallops and lobster for the app station,

24:46but every time I look over, it seems that Anaya has her hands on the pan.

24:52Lobster, how long?

24:53Two minutes, Chef.

24:54No, a minute, Chef.

24:54One minute.

24:55I only need a minute.

24:56I only need a minute.

24:57Not on my alma mater, oh, Lord.

25:01Scallops, I'm dying.

25:02Let's go.

25:03Let's go.

25:03Let's go, please, Chris.

25:04Walking scallops.

25:08Henry, Chris, they're still ice cold.

25:12They're still ice cold in the center.

25:14Come on, guys.

25:15All right, Chris, pan and base.

25:16I got pan right here.

25:17I got pan right here.

25:18Right here, right here.

25:18Go, go, go, go.

25:19I think Chris is feeling a little extra pressure tonight because he is Johnson & Will's alumni.

25:23Anthony, help him out.

25:24Yes, Chef, what do you need from me?

25:25What do you need from me?

25:25I'm good, I'm good.

25:26You good?

25:26Okay.

25:27This just kind of weighs me off.

25:28I'm like, all right, man, if this is all you, then.

25:30Go.

25:31One and done.

25:32Walking scallops.

25:32Walking scallops, right.

25:37Blue team.

25:38Yes, sir.

25:39So we've gone from undercooked three times to what?

25:42Overcooked, Chef.

25:43What's happened to you?

25:44This is your culinary university.

25:46Yes, Chef.

25:46Get a grip.

25:47Let's go.

25:48Yes, Chef.

25:48It's obvious that Chris is setting us back.

25:51His scallops got sent back three times.

25:53I mean, some are overcooked, some are undercooked.

25:56Yo, you got to hold on.

25:58Chef, I need another one scallops.

26:01No scallops to sell.

26:02I overcooked scallops.

26:03I don't have any more scallops, so I'm running around looking for scallops.

26:06There's no more scallops anywhere.

26:07I can't sell without just scallops.

26:10No scallops nowhere.

26:11I have none.

26:16It's 25 minutes into Johnson & Wales' 50th anniversary dinner.

26:21Chef, I need another one of scallops.

26:23And New Jersey's Chris is shell-shocked after running out of scallops.

26:27Where are the scallops?

26:29Chef, I need another one of scallops to sell.

26:30Did you look in the back?

26:31Did you look everywhere?

26:31Because we had enough orders to do this, you shouldn't be out.

26:35How?

26:37Where are they?

26:38Where are they?

26:39Where are they?

26:43Like, I have to pull it together.

26:44Like, I got to get them out as soon as possible.

26:46We're at 90 seconds on that 12-top, guys.

26:4890 seconds heard!

26:50Scallops, how are you looking?

26:51If it's not cooked, I'm not selling it.

26:53I'm sorry.

26:53I might get yelled at.

26:55Okay, you ready to walk?

26:56It's walking.

27:00Finally.

27:01Scallops, we're here.

27:01Go.

27:05The Johnson & Wales 12-top finally receives their appetizers, and the reviews are overwhelmingly

27:11positive.

27:12That's it?

27:12That's really good.

27:13Juicy, very delicious.

27:17On order, full cover number 23.

27:18Entree to monkfish to steak.

27:21Heard?

27:21Yes, chef.

27:22I have four minutes out.

27:23Two strip, two monkfish.

27:25Steak.

27:26The abbreviation is steak tonight, okay?

27:28Got it.

27:28Okay, steak.

27:29Heard.

27:30So, steak means filet.

27:32So, that means whenever I hear steak, I got to put on a filet.

27:36You ready to walk?

27:38Let's walk!

27:39Two strip, two monk.

27:40Steak.

27:41Two monkfish, two steak?

27:42Chef, very hot.

27:43I hope so.

27:44It's a kitchen.

27:44Yes, chef.

27:48Ellie, nicely cooked.

27:49Thank you, chef.

27:51Service, please.

27:53Right.

27:53Fire now.

27:54Two duck, two steak.

27:55Four minutes.

27:56Two duck, two strip.

27:57Oh, f*** out.

27:59Or, two steak.

28:00Oh, f***.

28:00With Ellie feeling the heat on the meat station, in the blue kitchen, Chef Ramsay is firing.

28:08Two monkfish, two steak.

28:09Two monkfish, two steak.

28:10Seven minutes to the window.

28:12Tonight, Chef Ramsay puts me on meat station solo.

28:16I'm actually feeling pretty good.

28:17I know how to cook a piece of meat, so this is not new for me.

28:20Hello, Jada.

28:22On.

28:23Oh, come here, young lady.

28:24Yes, chef.

28:25Come here.

28:25Blue team, come here.

28:26How did we forget, first of all?

28:28That was my fault, chef.

28:30I fired two monkfish, two steak.

28:31Yes, chef.

28:32Do you not remember me asking you that?

28:33I do remember, chef.

28:34Do you not remember?

28:35Yes, chef.

28:35Oh, f***.

28:36Five minutes to the window, guys.

28:37All right, minute.

28:38Turn it.

28:38Two monkfish, two steak.

28:40I think I was a little too in the zone, and I was like, where am I?

28:44Jada, I'm asking for leadership, and so I turned my back, and I'm like, silence.

28:49Which proves me one thing.

28:50You can cook, but you can't lead.

28:51That's obvious.

28:52I think we all know that that's not true, but this is a test.

28:56I'm going to use it as motivation, because I know I can f***ing lead.

28:59Walking to the window, a two filet, two monkfish.

29:02All right, two booyah.

29:04Behind.

29:04Hot can, chef, on your left.

29:09Jada, come here.

29:10Yes, chef.

29:11Nicely cooked.

29:12Thank you, chef.

29:13Why are you holding it back?

29:13I don't know.

29:14Yes, chef.

29:14I do not know.

29:15Hey, young lady.

29:16Yes, chef.

29:16When you're cooking to finesse like that, you've got to drive in.

29:19Yes, chef.

29:19Let's go.

29:20Behind.

29:21As Jada bounces back with perfectly cooked meat.

29:25Right, fish and meat, come here.

29:26It's once again, time for both kitchens to deliver for the special VIP 12 top.

29:31Red team, it's two salmon, two duck, two steak.

29:33Blue team, it's two salmon, two monkfish, two steak.

29:35How long?

29:35Yes, chef.

29:36Six minutes.

29:36We can do seven.

29:37Let's go.

29:38Yes, chef.

29:38Seven minutes on the six top.

29:40I definitely think I could have ran fish by myself tonight.

29:42Salmon is going in the oven right now.

29:44I don't know what the f*** Alex is doing.

29:46We're five out on the 12 top.

29:47Five out, hurry.

29:48Five out.

29:48Two salmon, two duck, and two strict steak.

29:51Yes, ma'am.

29:52I'm going to show that I'm a leader tonight, so I'm kind of pushing her aside.

29:55Like, I don't really need the help, but, you know, follow me up, and you can be very helpful.

29:59Dania, is there anything I can give for you besides get you sauce?

30:01No, ma'am.

30:02I think I am good.

30:05Dania's pushing me out of the way.

30:07I'm not going to start yelling and pushing or fighting with her or being unprofessional.

30:11Alexander, you can't just stand there.

30:13Yes, chef.

30:13That's not a sign of a leader.

30:14Yes, chef.

30:15Drive the ticket.

30:16Yes, chef.

30:18You can't let anyone bully you.

30:20You have to stand your ground, especially here.

30:23Do you need your anything?

30:25No, ma'am.

30:25I think I'm okay right now.

30:27Third.

30:28And I had definitely successfully bullied Alex right off that station.

30:32Walking two strip and two duck.

30:33Walking salmon.

30:38Nicely cooked.

30:40Duck is beautifully done.

30:42All right, guys.

30:43I'm walking.

30:43Salmon walking.

30:47Go, please.

30:48Let's go.

30:4812th top, let's go.

30:50Once again, Johnson & Wales' VIP 12th top is awestruck by their dishes.

30:55Whoever cooked this, they can give me a run for my money.

30:58And with the big table in the clear.

31:00That's top notch.

31:01Both teams are working on their final entrees of the night.

31:05Walking right now.

31:06Keep it up, guys.

31:07We're going to keep pushing.

31:08Service, please.

31:09It's really good.

31:10Seasoned really well.

31:12This sauce is good.

31:16Thankfully, our esteemed guest from Johnson & Wales extremely happy.

31:21I, however, I'm not.

31:26Because I know we can be better.

31:28Especially at this stage of the competition.

31:31You're the top ten.

31:35So the winning team tonight.

31:49So the winning team tonight.

31:51There's neither of you.

31:58And it pains me.

32:00We had the same silly mistakes in the red kitchen as we did in the blue kitchen.

32:05It was a mirror image.

32:07Ice cold in the center.

32:08Back in the pan.

32:09Come on.

32:10It's ice cold in the middle.

32:11It's undercooked.

32:11The 12th top.

32:12Come on.

32:12They're ice cold again.

32:14Yes, chef.

32:14They're still ice cold in the center.

32:16Come on.

32:17Yes, chef.

32:17Nobody had the edge tonight.

32:19So, red team, blue team, head back to the dorms and come back to me with two individuals from your team you could do without.

32:28Is that clear?

32:29Yes, chef.

32:30Get out of here.

32:32You know, I wanted to make my school proud and I failed miserably.

32:37Well, let's just, let's just break it down.

32:40I know I'm going up there.

32:41I'm out there.

32:42But like for the y'all four, we've got to figure something out.

32:44So now we've got to go down to details at this point.

32:47No?

32:47All right.

32:48Jada, chef was on your ass about communication and leadership.

32:51And I think he's harder on me because he knows that I can.

32:54But I think when it comes down to it, the criteria should be overall.

32:57Yeah, overall.

32:58It has to be overall at this point.

32:59Challenges, you know.

33:00Yeah, 100%.

33:01Yeah, at this point.

33:02Where do we meet that at then?

33:03So where does that happen?

33:04This is hard, bro.

33:05It is.

33:06Yeah.

33:09This sucks.

33:10So I will take ownership on the fact that I messed up.

33:15I'm going to say just fish station.

33:17I say Alex and Anaya.

33:20Yeah, I guess we should go with fish tonight.

33:22I did salmon and monkfish tonight.

33:26So personally for myself, I didn't have any mess ups.

33:30But that lobster that went up, didn't you cook that one?

33:33Okay.

33:34So myself and Alex said.

33:35Yeah, Anaya has this big ass head right now.

33:42Quite frankly, I bail fish out.

33:45Everything that came back, I fixed it.

33:47I see right through it.

33:48Like, translucent.

33:50I took leadership and I fixed everything that came back on fish.

33:53But you also didn't really give me a chance to try to fix my mistake.

33:57If you're tanking and you're like falling down.

33:58I wasn't tanking.

33:59When you're not allowed to work your station, it's hard to.

34:02As far as Anaya's behaviors and toxicity,

34:05I think more and more people every day are noticing it.

34:09I didn't make any mess ups tonight.

34:10So I feel like it's a kick in the nuts for me to go up

34:13just because it's a joint station.

34:14Yeah, that was how it went.

34:15Okay, wait, wait, wait, wait, wait.

34:17You still think that it's you and Anaya?

34:18Yeah.

34:19Yeah.

34:19Blue team, have you come to consensus?

34:40Yes, chef.

34:41Jada, blue team's first nominee and why?

34:42Our first nominee, chef, is going to be Chris.

34:46Tonight, he had scallops that got sent back very frequently.

34:50Blue team's second nominee and why?

34:52Our second nominee, chef, is going to be Jaden.

34:56What it really came down to, chef, was a cumulative vote of who we think is one of the weaker chefs

35:00on the team based off everything that we've seen so far in this competition.

35:04Okay.

35:05Red team, have you come to consensus?

35:06Yes, chef.

35:07Sydney, red team's first nominee and why?

35:10Chef, our first nominee is Alex.

35:13Unfortunately, chef, we did have scallops and lobster that were sent back multiple times

35:17off the fish station.

35:20Red team's second nominee and why?

35:22Chef, our second nominee is Anaya.

35:25Same reason as the first.

35:27Fish station is ultimately what we had the most issues on.

35:30Anaya, Alexandra, Chris, Jaden, step forward, please.

35:33Let's go.

35:35Chris, cooking for your school.

35:37What the f*** happened tonight?

35:38Chef, first of all, it's embarrassing.

35:39that I did that to my school.

35:41That's not who I am.

35:41That does not represent Jocelyn Wells or myself.

35:43I literally have to own it.

35:44I dropped the ball.

35:46Jaden, why are the blue team casting you as someone that's the weakest?

35:50It really just came down to the couple of challenges, chef.

35:52Do I agree with it?

35:53No.

35:53So in your mind, who's weaker than you?

35:56Chef, when it comes down to service, I would say Henry.

35:58He's not as vocal as me.

35:59He doesn't communicate as well as me.

36:01And at the end of the day, challenges is not what's going to run the kitchen.

36:04It's leadership.

36:05That's right.

36:06I'm looking for a leader.

36:07Aniyah, tell me, from your perspective, what the f*** happened?

36:13Chef, I sent perfect proteins.

36:15Every protein that came back, I also fixed.

36:17I took control.

36:18So you didn't deliver me a raw lobster?

36:20No, chef.

36:21So, Alexandra, I just want to be clear.

36:23That was all you.

36:24I can't say that it was all me, due to the fact that I wasn't trusted to finish anything myself.

36:30Aniyah.

36:31Yes, chef.

36:32Were you micromanaging?

36:33No, chef.

36:34I think that accountability matters.

36:37And I think the reason I've been up here so much is because I'm not afraid to be accountable.

36:40And a leader has to be accountable.

36:43And I don't think that a true leader trashes people behind their backs, makes fun of them behind their backs.

36:48And to me, skills can be honed.

36:51Finesse can be honed.

36:52But you cannot teach character.

36:54And a true leader has character.

36:56And treats other people with respect, regardless of how they feel about them.

36:59Is that toxic in the retina?

37:00Yes.

37:07One thing I can say is that skills can be honed.

37:10Finesse can be honed.

37:11But you cannot teach character.

37:13And a true leader has character.

37:15And treats other people with respect, regardless of how they feel about them.

37:18Is that toxic in the retina?

37:19Yes.

37:20Ellie, is it that toxic?

37:27I do think that there are problems in the red team.

37:30Yes, chef.

37:31Explain, Ellie.

37:32I think that there is a lot of hostility and a lot of sideways, under the breath, or just whack comments that are made.

37:39Who's making whack comments?

37:40Who is that?

37:42I feel like Anaya talks a lot about out of place, chef.

37:45Anaya?

37:45There's a lot of comments.

37:46Yes, chef.

37:47Oh, my God.

37:48Sydney, is this toxic environment true?

37:52Chef, I do feel like there is hostility within the red team on occasions, for sure.

37:58And who's the culprit?

38:03It starts with Anaya, chef.

38:05Anaya?

38:06Yeah.

38:07Yes, chef.

38:08There are people on the team, or that used to be on the team, who felt like they couldn't speak up.

38:14Why couldn't they speak up?

38:15They watched me get bullied the first few days I was here, and they didn't want it to happen to them.

38:19Oh, my God.

38:21Anaya?

38:22Regardless of what they're saying about me, chef, it's not true.

38:24I stand true to where I am.

38:25This is a competition.

38:27I am one of the best chefs here, and I'm ready to fight.

38:29My decision is Jaden and Anaya.

38:40Both of you, get a grip, back in line.

38:42Yes, chef.

38:43The person leaving Hell's Kitchen is Alexandra.

38:52First of all, I appreciate your passion.

38:55Let's get it absolutely clear.

38:56But you yourself said to me recently, chef, if I screw up again, it'll be my time to leave Hell's Kitchen.

39:03Yes, chef.

39:03And tonight, you did just that.

39:06Please, give me a jacket.

39:08And I'm sorry about the hostility.

39:11Me too.

39:12Good luck, you guys.

39:12It's the effort.

39:13Hi, Alex.

39:14Hi, Alex.

39:15Red team, a warning to you all.

39:17I never want to hear about a toxic environment amongst you again.

39:23The one thing I maybe did here is that I gave my other teammates on the red team the courage to advocate for themselves.

39:29Tonight, I think they spoke the truth, and I hope it's a wake-up call for Anaya.

39:34After tonight, I don't know if the red team's going to be able to stay out of the drama, but if they're smart, they will.

39:39Chris.

39:40Yes, chef.

39:40Young man, you're on thin ice.

39:42Yes, chef.

39:42Back in line.

39:44One of you is going to bring a championship home to their state.

39:49Stop worrying about the being best friends.

39:52Just being the best that you are.

39:54Is that clear?

39:55Yes, chef.

39:55Then get out of here.

39:56To hear the entire team, like, essentially say I'm, like, a toxic person, I'm like, going forward, it just kind of seems like they're trying to get me out of here.

40:06Maybe I'm turning into the next Alex.

40:07Maybe I'm turning into the next Alex, but unlike Alex, I'm not taking it personally.

40:13Alex was definitely a martyr tonight.

40:15Chef Ramsay knows that Anaya is a bully.

40:17And now the bear has been poked.

40:18And now the bear has been poked.

40:20She's going to rampage.

40:21Take a step back.

40:22That's what it is.

40:23That's what you're going to do.

40:24Okay.

40:24It's a common fact that I'm friendly with Anaya.

40:28I mean, is she very strong-minded?

40:30Yes.

40:30Is she always the nicest person?

40:32No.

40:33But who gives a f*** if you have any friends in this competition?

40:36All I'm worried about is being the next winner of Hell's Kitchen.

40:40I never want to see the competition spirit turning into something negative.

40:43So I admire Alexandra for having a voice against bullying.

40:47I just wish her ability in the kitchen had been equally strong.

40:54Next time on Hell's Kitchen, Battle of the States.

40:58Now get out of here.

40:59I can only classify Anaya as being a bully.

41:02Will the fallout from elimination.

41:04She's a mean girl bully.

41:05I hate mean girls.

41:07Be a wake-up call for Anaya.

41:08You think I'm hostile, David?

41:11And cause her to turn over a new leaf.

41:14Sid, if you need help, let me help you.

41:15You want your medics in it?

41:17Yes, please.

41:17Thank you, Anaya.

41:18Yes, ma'am.

41:18Whatever you need, let me know.

41:20Or is it all just a calculated ploy?

41:22What do you need from me?

41:23You just taste these.

41:24I'm ready to murder these bitches.

41:26It's good.

41:26New York's trip.

41:27I can walk.

41:28As she puts into action her plan to get revenge.

41:31Ali, it's rare.

41:33Look at me.

41:33That's not cooking with passion.

41:35You know what I know.

41:36Prepare to get annihilated.

41:39Stop it.

41:39That was good.

41:41It's all next time on Hell's Kitchen, Battle of the States.

41:45Which celebrity recruits will survive the final...

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