Hell's Kitchen (2005) Season 24 Episode 8

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Transcript

00:00Jada, you are going to the blue team.

00:02Yes, chef.

00:03With Jada on the blue team.

00:04Vamanos.

00:05The team squared off.

00:06Go, balance.

00:07In a Mexican cuisine challenge.

00:09Viva la Mexico!

00:11Guest judge Gabriela Camara gave praise to Henry's cassava puree with red prawns.

00:17I would say everything on point.

00:19And Cara Marie's bistecca con limon.

00:21I think it's a good balance. I'm going to give it to both.

00:24Wow, congratulations.

00:25Finally got a point in the challenge.

00:27But it all came down to Jada from Florida's tostada.

00:30I do think it's very well seasoned.

00:33Versus Lisa from California's carne asada in the final round.

00:37I am going to give it to the blue team.

00:39Wow.

00:40Bringing home the W, it feels great.

00:42At dinner service.

00:44All right, fries walking up.

00:46John could not deliver on garnish.

00:48Why have you got Mexican cheese in the fries when it should be Parmesan?

00:52And Henry struggled to cook pork to chef's liking.

00:55Well, you can't even cook me a pork chop with .

00:58You about to walk garnish?

00:59Yep.

01:00In the red kitchen.

01:01Chef.

01:02Alexandra's missteps on garnish.

01:04Oh, it's missing the cilantro.

01:05That tells me you've all switched off.

01:07And Sydney's pulverized pork.

01:09That is overcooked.

01:12Caused Chef Ramsay to declare.

01:14There's no winning team.

01:16At elimination, the men nominated.

01:18John.

01:19And.

01:20Henry.

01:21While the women put up.

01:22Alexandra.

01:23And.

01:24Sydney.

01:25It'd be in.

01:26Chef Ramsay sent.

01:27John.

01:28Back to Georgia, ending his dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino in Mashantucket, Connecticut.

01:38And now, the continuation of Hell's Kitchen.

01:41What the is on the floor in here?

01:44What is it?

01:45I thought it better not be .

01:46Ew.

01:47That's for sure.

01:48Oh, my God.

01:49I'm going to throw up.

01:50Oh, my God.

01:52I didn't step in it.

01:54But these boys better get them some sense about their little thingy things, because.

01:59Who the hell is peeing on the floor?

02:01Breaking news.

02:02Somebody in the bathroom floor.

02:03Someone on the floor?

02:04No, but, like, when, though?

02:05Oh, I don't know.

02:06This was, like, when we were eating the spaghetti.

02:09I didn't anywhere.

02:10All right.

02:11My wife would beat my ass.

02:13Who be peeing on this floor?

02:14Just pee in the shower, like a human being, and everything will be fine.

02:17Someone on the floor.

02:18That's disgusting.

02:19Had to be a guy.

02:20Just saying.

02:21Why are they being so sexist?

02:23I feel like it could be male, it could be female.

02:25You know.

02:26Now I'm triggered.

02:27And on the floor.

02:28I think it was Anaya.

02:29She's marking her territory.

02:32She's asserting her alpha dominance right now.

02:35I will literally kill these men.

02:49Let's go.

02:53Good morning.

02:54Good morning, Chef.

02:55As you know, the theme for this season is Battle of the States.

03:00And one of the best ways to see all of what America has to offer is with a good old fashioned

03:07road trip.

03:08Each state has its own unique license plate.

03:12Some people take the extra step and personalize their license plates.

03:17Right?

03:18That's what mine is, Chef.

03:19What does yours say?

03:20My license plate says Daddy, Chef.

03:22Daddy.

03:23Right.

03:24Yes.

03:25Love that.

03:26Yes.

03:27Am I surprised?

03:28No.

03:29Will I be calling her that?

03:30Probably not.

03:31Today, we're going to have a little fun and go on a road trip across America.

03:35Oh!

03:36Oh!

03:37Oh!

03:38Oh!

03:39Yes!

03:40Yes!

03:41Yes!

03:42Now, here's how the game's going to work.

03:45In each round, a license plate will appear on the screen with an ingredient written in the

03:51style of a customized plate.

03:54If you answer correctly, you get to choose to keep the ingredient and then assign it to

04:00one of your proteins on the board.

04:02Or you may send that ingredient to any open slot on your opponent's board.

04:07Is that clear?

04:08Yes, Chef.

04:09Good.

04:10Sometimes, it's written phonetically like this.

04:13Or sometimes, it could be in numbers.

04:16Anybody?

04:17Green bean.

04:18Green bean.

04:19Well done.

04:20Having a prior military background and being in the Air Force, I feel really confident in

04:24my ability to decipher alphanumerics.

04:26First up, Anaya and Henry.

04:28Let's go.

04:29Let's go.

04:30Fast reflexes are going to come into play right now.

04:33Here is your first clue.

04:36Brussels sprout.

04:37Wow.

04:38What the , Henry?

04:41Wow.

04:42Brussels sprouts.

04:43Correct.

04:44Where do you want it?

04:45On blue team pork chop.

04:46Yeah, good.

04:47Man, that was quick.

04:48Next clue.

04:49Wow.

04:50Henry.

04:51Couscous.

04:52Couscous.

04:53Couscous.

04:54Wow.

04:55Jesus, please take the wheel and the little horn.

04:58Push it for me.

04:59And maybe give me the answer while we're at it.

05:01We're going to put it on the blue team lamb.

05:03Blue team lamb.

05:05Right.

05:06Ready for the third and final ingredient.

05:08Here we go.

05:09Well done.

05:10Oh, .

05:11I don't even know what the hell that is.

05:12You don't know what it is?

05:13Hold on.

05:14.

05:17Anaya, get your together.

05:18Three, two, one.

05:19Yeah, I don't know what that is.

05:20Do you know what it is?

05:21Uh, I think it's rainbow shard.

05:23It is rainbow shard.

05:24Well done.

05:25Put it on the pork chop.

05:26Uh, red team?

05:27Yeah.

05:28Yep.

05:29All right, we're going to take rainbow Swiss shard,

05:30and we're going to put it on the red team pork chop.

05:31Wow.

05:32Anaya is too cocky for her own good.

05:35.

05:36We cannot be stuck with a bunch of ingredients,

05:40because red team can't answer any correctly.

05:43Absolute domination, Henry.

05:45Well done.

05:46Next two, Cara Marie against Anthony.

05:49Here we go.

05:52Wow.

05:53Anthony, what is that?

05:54White cheddar.

05:55That is correct.

05:56Let's give white cheddar to Atlantic cod on the red team, please.

05:59.

06:00Wow.

06:01This is some saboteur type .

06:04White cheddar on cod, you maniac.

06:07That's a great sabotage.

06:09Next clue.

06:10Pineapple, chef.

06:12Absolutely right.

06:13I'm going to give pineapple to Atlantic cod on the red team as well, chef.

06:16Oh, my God.

06:19Let's see what you do with white cheddar and pineapple.

06:22Clue number three.

06:23Here we go.

06:24.

06:27Cara Marie, what is that?

06:28Bok choy.

06:29Bok choy.

06:30That is right.

06:31Congratulations.

06:32Well done.

06:33We're going to put it on the lamb on the red team, chef.

06:34Next up.

06:35In the battle between Lisa and Jaden.

06:39Wow.

06:40Sweet potato.

06:41Goes to the blue team's pork chop.

06:43Here comes your second clue.

06:44While.

06:45Truffle oil.

06:46Goes to the red's Atlantic cod.

06:49That's wild.

06:50Good luck on that one.

06:51Here we go.

06:52Lastly.

06:53Garbanzo bean chef.

06:54Gets assigned to blue's lamb rack.

06:56Jaden doesn't even give me a chance.

06:58I was in the dust.

06:59Ellie and Jada.

07:01Next.

07:02In the face off between Ellie and Jada.

07:04Portobello.

07:05That's right.

07:06Goes to red team's lamb rack.

07:07Okay.

07:08We can work with that.

07:09Second clue coming up.

07:10Next.

07:11Kohlrabi, chef.

07:12Will go to blue's Atlantic cod.

07:14Good job, Jada.

07:15Third and final.

07:16Here we go.

07:17Celery root, chef.

07:19Goes to red's pork chop.

07:20Wow.

07:21Okay.

07:22Smart.

07:23Next up.

07:24Sydney and Chris.

07:26Here comes your first clue.

07:27Bourbon, chef.

07:28That is correct.

07:29It's going on red team pork chop, chef.

07:30That move.

07:31Here we go.

07:32Next.

07:33Polenta, chef.

07:34Completes the red team's lamb rack.

07:36Okay.

07:37Here we go.

07:38Third and final.

07:39And finally.

07:40Sydney, what is that?

07:41Basmati rice, chef.

07:42That's right.

07:43Well done.

07:44Here's the interesting news.

07:45Now that your board's full, red team, you can replace anything on your board and then

07:49send the one that you're replacing to the blue team.

07:52Swap out that cheddar.

07:53Cheddar.

07:54Get rid of the cheddar.

07:55I don't think the cheddar.

07:56All right, cheddar over to the blue team's Atlantic Cod and put the basmati rice on our Atlantic

08:00Cod, chef.

08:01Wow.

08:02Smart move.

08:03Here we go.

08:04Good move.

08:05Good move.

08:06Sorry, blue team.

08:07Sucks to suck.

08:08You get what you give.

08:09It's the final round.

08:10And Henry hopes to keep his lightning fast winning streak going against Alexandra.

08:15Here we go.

08:17Wow.

08:18It's golden beets.

08:19Golden beets is correct.

08:20Yes, chef.

08:21We're going to go blue team lamb.

08:22Here we go.

08:23Wow.

08:24Henry.

08:25That's going to be prosciutto.

08:26Absolutely correct.

08:27We're going to put prosciutto on the blue team pork chop.

08:28Love that.

08:29Smart.

08:30Final ingredients.

08:31Come on, Alexandra.

08:32Henry.

08:33That's going to be zucchini.

08:34Correct.

08:35Nerd alert.

08:36Zucchini's going with Cod.

08:37That's right.

08:38Well done.

08:39Give a round of applause.

08:40Well done.

08:41Let's go test it.

08:42Let's go test it.

08:43Let's go test it.

08:44Let's go test it.

08:45Let's go test it.

08:46Let's go test it.

08:47Let's go test it.

08:48All right.

08:49Let's go test it.

08:50Looks good.

08:51Good.

08:52Right.

08:53Your 45 minutes starts now.

08:56Let's go.

08:57In today's challenge, each chef must create a show stopping dish using one of three proteins

09:02and the ingredients assigned to it on their team's board.

09:05Let's go red team.

09:06Each team can make up to two dishes with each protein.

09:10Let's crush this.

09:11Let's crush it.

09:12Since the red team has one extra person, they will have to choose one dish to drop.

09:17All right.

09:18I'm going to do a urban sumac crusted lamb chop and a couscous with a mint salad.

09:23Got that Mediterranean inspiration.

09:25You know, the star of the dish is the lamb.

09:27I dropped my last plate of lamb on the last lamb challenge.

09:31Two, one.

09:32I'm stuck.

09:33Oh, damn it.

09:34Oh, boy.

09:35Lamb's undercooked anyway.

09:37I definitely need redemption on that lamb for sure.

09:40Watch that lamb.

09:41Michelle.

09:42I'm going to be doing a fried rice with the grilled pineapple and a little bit of sesame and truffle oil.

09:51This is not exactly a flavor combination that you see all the time, but daddy is a risk taker for sure.

09:58I'm doing some weird shit, y'all.

10:0027 minutes.

10:01Heard that, chef.

10:02Henry, you good?

10:03Yeah, so I'm thinking about crusting the pork chop.

10:06Blitz this.

10:07This has that Korean chili, the panko, the salt, the pepper.

10:09Cooking this pork chop.

10:10I definitely want to do like a Korean flair because I spent a year in Korea.

10:14Their food, their flavors, their combination, everything's so fresh.

10:17And it's not overly complicated, which really fits my style.

10:21I think it sounds good.

10:22Yeah.

10:24You like mushroom?

10:25It smells so good.

10:26Here, what's your honor?

10:27I'm making this portobello mushroom lamb, Demi.

10:30I wanted a really nice, rich sauce to go with my rich dish.

10:34I think it might be like a tad salty.

10:36Really?

10:37I like that.

10:38Damn.

10:39I might be a salty bitch.

10:40Facts or facts?

10:41Oh, God.

10:42God, chef.

10:45Oh, .

10:46What you got?

10:47All right, chef.

10:48I'm doing a play on clam chowder.

10:49I think I have the toughest ingredients to work with.

10:52I got to figure out how to make white cheddar and Atlantic cod go together.

10:56I'm just going to try to cook it in the cream.

10:58I like to push boundaries, but I don't know if it's going to work.

11:01I don't.

11:02But guess what?

11:03I'm going to make it work.

11:05Eleven minutes left.

11:06Eleven minutes.

11:07Heard.

11:08What you doing?

11:09This is the orange bourbon glaze.

11:10Ooh, can I taste it?

11:11Yeah.

11:12I'm excited to cook the pork because I want to redeem myself.

11:16Walk in two strips, two pork.

11:17Walk in.

11:18That is over cooked.

11:20Tough as .

11:21Look.

11:22Not an ounce of juice.

11:23Yes, chef.

11:24Bring it on, pork.

11:25Sure, the last dinner service I might have overcooked you, but today you're going to be perfect.

11:29Five minutes, red team.

11:30Yes, chef.

11:31Five minutes, chef.

11:32Let's go, let's go, let's go.

11:33I got to cook the protein.

11:34Are you going to get it finished in the next five minutes?

11:36I'm going to try to.

11:37I'm nervous because time's cutting short.

11:40Rabian, Rabian.

11:41Oh, no way.

11:46What the ?

11:47There's no way I'm going to serve Chef Ramsay a raw lamb chop.

11:50I don't know how to fix that.

11:52Dude, how did that happen?

11:58Rabian, Rabian.

12:00I'm cutting my lamb chop.

12:01I see that it's raw.

12:02Oh, no way.

12:03What the ?

12:04I'm not serving a raw lamb chop.

12:05Dude, how did that happen?

12:06I don't know how to fix that.

12:07Two minutes to go.

12:08Guys, let's start thinking about plating.

12:09Come on, Lisa.

12:10I cut my lamb in half to bring it up to 10 quickly, but it's still pretty raw and I can't

12:23stop self-doubting myself.

12:2430 seconds to go.

12:25Right behind, walking.

12:26Right behind.

12:27Come on, Blue Team.

12:28We need food.

12:29Let's go.

12:30Lisa, you need hands?

12:31No, I'm good right now.

12:3210, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.

12:47Well done.

12:49Red Team, as you know, there's six dishes in front of you and there's only five members

12:53of the Blue Team.

12:54The Blue Team, Red Team, all of you decide which dish you are dropping.

12:58It could be any dish.

12:59Drop mine.

13:00Any dish.

13:01Any dish.

13:02Go ahead, because I didn't put the whole thing on there.

13:03I don't even think anybody has a chance to say anything before Lisa's like, drop mine.

13:07Wow, that was quick.

13:09We are dropping?

13:10Lisa's dish, Chef.

13:11Lisa.

13:12Lisa's dish.

13:13Lisa only puts up good dishes.

13:15So in my mind, I'm like, is it that terrible?

13:18OK.

13:19Let's start with the cod.

13:22Come forward.

13:23Cara Marie, Alexandra, Anthony, and Chris.

13:27I 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.

13:34Cara Marie, describe your dish, please.

13:36Chef, I have a pineapple sesame crusted cod that I have over a truffle scrambled fried rice.

13:44Cooking the cod is exceptional.

13:46Definitely a point.

13:47Well done.

13:48Thank you, Chef.

13:49Oh, yeah.

13:50Ocean State.

13:51Team Cod for the win.

13:53Alexandra, describe the dish, please.

13:55I have a pan-seared cod with a pineapple and truffle oil teriyaki sauce.

14:02What works for me is the acidity in the pineapple and then the essence of truffle.

14:07It's definitely a point.

14:08Thank you, Chef.

14:09Good job, Alex.

14:10Nice job.

14:11Anthony, please, describe the dish.

14:13Chef, so I did a cod that I cooked off in the pizza oven.

14:16I did a white cheddar Mornay, kohlrabi remoulade, and a scored zucchini, Chef.

14:20I love what you did with the white cheddar in that Mornay.

14:25The zucchini's a tough one.

14:26It's full of water, but this thing tastes delicious.

14:28Thank you, Chef.

14:29Just for the zucchini alone, that's the point.

14:31Well done.

14:32Thank you, Chef.

14:33OK, Chris, describe the dish, please.

14:35Chef, I did a play on New England clam chowder, and there's a little bit of zucchini on top.

14:39Yeah.

14:40I mean, it's a bold move to turn that dish into a chowder, but it is absolutely a resounding

14:46point.

14:47Congratulations.

14:48Thank you, Chef.

14:49Thank you, Chef.

14:50My dish was taking a chance, and you know, he really liked it.

14:54I'm really proud of myself.

14:55Up next, the pork chop.

14:57Let's go.

14:58Henry, Ellie, and Sydney.

15:03Right, Henry, describe the dish, please.

15:05So this is an ode to my time when I was stationed in Korea.

15:08So I have a Korean sweet and sour glazed pork chop, hard-roasted Brussels with sweet potato puree.

15:13Pork is cooked beautifully.

15:16How long were you in Korea for?

15:18I was stationed at Osan Air Base for one year, Chef.

15:20Thank you for your service.

15:21Thank you, Chef.

15:22It tastes like you were based out for a year, because it's delicious.

15:24Thank you, Chef.

15:25A resounding point.

15:26Good job.

15:27You know, I am ecstatic, because I 100% cooked with my heart today.

15:31Allie, describe the dish, please.

15:33Yes, Chef.

15:34For you today, I have a nice creamy celery root puree, a bourbon and mustard seed glazed pork chop, and then I did a quick pickle Swiss chard on top of that.

15:43Perfect combination.

15:44Thank you, Chef.

15:45Thank you, Chef.

15:46A resounding point.

15:47Well done.

15:48Thank you, Chef.

15:49Thank you, Chef.

15:50Sydney.

15:51This is it.

15:52I want to redeem myself from last dinner service.

15:54It's me versus pork chop.

15:56Chef, I grilled my pork chop, I did a celery root puree as well, and I braised my Swiss chard.

16:02Beautiful cook.

16:03Thank you, Chef.

16:04Yes.

16:05A resounding point.

16:06Thank you, Chef.

16:07Wow.

16:08Thank you, Chef.

16:09That's our redemption, baby.

16:10I'm redemption mama out there.

16:13Put me down.

16:14It's fine.

16:15I'll get right back up 10 times better every time.

16:17Final rounds of battle of the lamb.

16:18Let's go.

16:19Let's go, Aniyah.

16:20Aniyah.

16:21Jada.

16:22Jaden.

16:23I'm feeling really confident.

16:24I made it a point to utilize each component at least twice.

16:28It's time to shine.

16:29Chef, I did a sumac crusted char-grilled lamb.

16:32Meat puree.

16:33Couscous, Chef, on the bottom, and a hummus.

16:35There's a lot of clash of strong flavors here.

16:38For me, it's too complicated.

16:39There's no point to this dish.

16:40Yes, Chef.

16:41The components didn't marry together like I wanted them to.

16:44There's nothing I can do about it now, but just, you know, come stronger next time.

16:48Jada, describe the lamb, please.

16:49Chef, we have a roasted rack of lamb, a roasted garlic hummus.

16:53On top of that is going to be our couscous salad.

16:55Lamb's cooked beautifully.

16:56I love the combination underneath.

16:57Definitely a point.

16:58Well done.

16:59Thank you, Chef.

17:00Thank you, Chef.

17:01Thank you, Chef.

17:02I know.

17:03I am the last person.

17:05And at this point, we're tied.

17:07Damn, there's a lot of pressure on me, guys.

17:09Describe the dish, please.

17:10So, Chef, for you, I have a bok choy panko crusted lamb rack.

17:13I did a creamy polenta.

17:14I did the portobello's two ways.

17:15Come over here, please.

17:16Yes, Chef.

17:17And taste the sauce.

17:18A little salty.

17:19A little.

17:20I think it might be like a tad salty.

17:21Really, I like that.

17:22Damn, I might be a salty bitch.

17:23You said a little salty.

17:24It is way too salty.

17:25Yes, Chef.

17:26No point to your lamb dish.

17:28It's a humbling moment.

17:29And maybe she'll be able to take a step back and realize, maybe I need to get off my high

17:33horse every once in a while.

17:34Can I just taste that other lamb dish, please?

17:35Lisa, let's go.

17:36It won't count in the competition.

17:37I just need to taste everything that you're cooking.

17:38I'll describe the dish, please.

17:39It's pan-seared lamb chop basted in a sweet and sour glaze.

17:43I did a red miso portobello, and a mar heater.

17:48量 is really too salty.

17:50Is that a bit too salty?

17:51It's way too salty.

17:52No point to your lamb dish.

17:53It's a humbling moment.

17:54Maybe she'll be able to take a step back and realize, maybe I need to get off my high

17:55horse every once in a while.

17:56Can I just taste that other lamb dish, please.

17:58Lisa, let's go.

17:59It won't count in the competition.

18:00I just need the taste everything that you're cooking.

18:03Describe the dish, please.

18:04It's pan-seared lamb chop basted in a sweet and sour glaze.

18:06and bok choy with a polenta.

18:08Wow.

18:09me, it's delicious.

18:11Really delicious.

18:12Yeah.

18:13That is worthy of a point, young lady, let me tell you.

18:16Unfortunately, you're not getting one

18:17because your team and yourself opted to take that dish out.

18:21My dish could have earned us the win,

18:22and, you know, it's literally a kick in the shins.

18:25We have a tie.

18:26Four to the blue, four to the red.

18:28You know how we break the tie here in Hell's Kitchen.

18:31I want to go to the most outstanding dish.

18:33Three outstanding dishes that, for me,

18:35were in front, Chris's chowder,

18:38Sidney's pork, Henry's pork.

18:40That's the top three in my mind.

18:42And the winning dish is...

18:47Henry's.

18:50Congratulations.

18:52Good job, baby.

18:53Thank you, chef.

18:54I'm out of my mind right now.

18:57Like, I needed this.

18:59Blue team, well done.

19:00Thank you, chef.

19:02Listen up.

19:03All of you are headed to

19:04the incredibly beautiful

19:06Lake of Isles Golf Course

19:08here at Foxwoods Resort Casino.

19:10But you'll be having vastly different experiences.

19:14Blue team,

19:15you'll take a scenic drive

19:16taken in the most gorgeous landscapes

19:18on your way

19:19to your very own private

19:21driving range.

19:25Yeah.

19:26I'm about to get my Tiger Woods on.

19:29Red team,

19:29instead of driving golf carts,

19:32you'll be stuck

19:32washing those golf carts.

19:35They're going to be hitting golf balls

19:36on the range.

19:37You'll be stuck

19:38collecting them.

19:40Yes, chef.

19:40By hand.

19:44Blue team,

19:45I've got one more thing.

19:46There is a little surprise

19:47for each and every one of you

19:49back in the dorms.

19:51Oh, my God.

19:52Well done.

19:53Blue team,

19:54head back to the dorms.

19:54All right, y'all.

19:58What is it?

19:58Check it out.

20:00Oh, yeah.

20:02What?

20:03Oxo set, baby.

20:07We here at Oxo

20:08believe that you deserve the best.

20:10So along with all these goodies,

20:12all you will be receiving

20:13at $250.

20:14Shopping screen.

20:15What?

20:17I'm giving it to my mom

20:19because my mom deserves it.

20:20My mom's my favorite person,

20:21one of my biggest advocators.

20:23I'm thankful for, like,

20:24what you do for me, mom.

20:26Blue team.

20:26Blue, one, three.

20:27Blue on me.

20:27One, two, three.

20:28Blue.

20:30Lisa, come here.

20:31All of you head back to the dorms.

20:33Thank you, chef.

20:36Young lady.

20:37Yes, chef.

20:38That dish was delicious.

20:39In fact, one of your best dishes

20:40you've ever cooked

20:40in this competition.

20:41That was hands down a point.

20:43Yes, chef.

20:43And way better

20:44than Anaya's lamb.

20:45Understand that?

20:46Yes, chef.

20:47I'm super disappointed in myself.

20:49In my head,

20:49I'm always like,

20:50I'm not good enough

20:51because...

20:52Growing up,

20:55I never had my parents

20:57tell me that they were proud of me.

21:00And I always think

21:01that I'm not good enough.

21:03It's hard

21:03to, you know,

21:05try to believe in myself

21:06when that's all that goes

21:08through my head.

21:08It's just not good enough.

21:10Okay, you know,

21:10you were good today,

21:11but you could do better.

21:13I just can't second-guess myself

21:15and that's not gonna happen anymore.

21:16It's just dope, dude.

21:32It's sweet.

21:33It's a beautiful course, man.

21:34It's absolutely gorgeous.

21:35Yeah, Lake of Isles

21:35is an absolutely stunning golf course,

21:38so I'm excited.

21:39Let's do this.

21:40Woo!

21:41Yeah!

21:42Ah!

21:43Move your ass!

21:44Come on, Henry!

21:45We're gonna hit it!

21:46I'm gonna go!

21:48Where's the horn?

21:49D, D, D!

21:51Oh, ladies!

21:54Hi, Marina!

21:56You guys have a lot

21:57of work to do today.

22:01Nothing says punishment

22:02like washing golf carts

22:04in humidity.

22:05Get up in the...

22:06Uh-huh.

22:09Ladies,

22:09we're not gonna lose

22:10in service tonight.

22:10If we lose service tonight,

22:11I'm going to have a conniption.

22:13Like, I'm literally

22:13going to lose it.

22:14Don't miss a spot

22:15so that we don't have

22:16to do it twice.

22:17Not like the pork chop

22:18and the scallops last night.

22:20Oh!

22:20Marino is just zinging

22:22all of us on the red team.

22:24Try to see

22:24if you can get those ones

22:25over there.

22:26Okay?

22:27Oh!

22:28Yes, chef!

22:30I'll get in there.

22:31Don't you worry.

22:32It's like,

22:32Marino,

22:33calm down,

22:34okay?

22:34Okay?

22:37Ladies!

22:38Hello.

22:38Looking good,

22:39looking good.

22:40Whoa, whoa!

22:41Slow down!

22:42Wow!

22:44Don't crash!

22:45Wax on, wax off!

22:46Honestly,

22:47I just hope

22:47they suck at golf.

22:50Watch what I'm doing.

22:51Every time I swing...

22:52Oh, okay.

22:53So you're not hanging...

22:53I'm gonna find the ground.

22:54Yep.

22:55Your arms are there

22:56to guide the club

22:57back to the ball,

22:57so there you go.

22:58My significant other

22:59is obsessed with golfing.

23:01Now I'm nervous.

23:02I usually just watch him

23:04and, like,

23:04have a cocktail,

23:05so I definitely

23:06do not have

23:07any golfing skills.

23:12Wow.

23:13Let's go!

23:14PGA Troy,

23:15here she comes.

23:16The moment I get back,

23:18babe,

23:18we are playing golf.

23:20Let's see how

23:20you would hold the club.

23:22Not bad.

23:25Wow.

23:26Okay.

23:26Excellent.

23:27Pretty impressive.

23:30Damn near pro now, baby.

23:35You see the golf balls

23:39behind me?

23:40Yeah.

23:41Okay, you need to go

23:41and pick them up by hand

23:43in the buckets, okay?

23:45We're already exhausted

23:47from cleaning the golf carts.

23:49Now we gotta run all around

23:51and pick up golf balls

23:53and carry buckets.

23:54Dude, they're all

23:54the way down here.

23:55Oh, my God.

23:56Walking up a hill, too.

23:58I'm tired.

24:00It's so hot.

24:01It's never ending.

24:03I did not think

24:04that the worst punishment

24:05that I was gonna endure

24:06was going to be

24:07picking up golf balls.

24:09This is hell's golf course

24:10right now.

24:11This is for the appetizers

24:13of table 21 last night.

24:16This is for the

24:17burned flatbread.

24:18The burned flatbread.

24:20Oh, my God.

24:21How do you remember that?

24:22We're never gonna get done

24:24if you keep throwing more.

24:25Way to kick a man

24:26when he's down.

24:27Marino the Punisher.

24:28Can we be done?

24:30Stop being lazy.

24:32Hey, get your asses up.

24:33What are you guys doing?

24:34Taking a break?

24:35Take a car.

24:36Shut up.

24:37Somebody give me a golf club.

24:38How about you guys?

24:39Shut the hell up.

24:41Shut the hell up.

24:42That's not how we speak.

24:43That's not how we do that.

24:46No!

24:47No!

24:49No!

24:54Marino, we get

24:55every ball picked up.

24:56He threw five buckets

24:57of golf balls.

24:58Plus the s***

24:58so tight on my ass

24:59that I thought my pants

25:00were gonna split.

25:01Dude, if your pants

25:02would have ripped,

25:02I would have lost my mind.

25:04Well, I got real weird

25:05cat underpants on, too.

25:06They got black cats on them.

25:07Thank you for that description, chef.

25:10Damn it.

25:11Off.

25:11Go.

25:14This is Sydney,

25:15Hell's Kitchen residence.

25:16Sydney, it's chef.

25:18I need to see everyone

25:19in the dining room

25:19immediately, please.

25:20Yes, chef.

25:21Let's go.

25:22Oh, I'm f***ing awake now.

25:25Hell's Kitchen residence.

25:26What the f***?

25:27That was chef Ramsey.

25:28He said everyone

25:29in the dining room.

25:30In these outfits?

25:30Everybody outside?

25:31Why don't he have shoes on?

25:33I have absolutely

25:34no idea what's happening.

25:35There's nervousness.

25:36There's fear.

25:37When chef Ramsey calls

25:38and says,

25:39come down to the kitchen

25:40as you are,

25:42something's up.

25:44I've called you down

25:45for a very, very

25:46important reason.

25:48Tonight,

25:49there will be

25:49no dinner service.

25:51What?

25:52But

25:53the competition

25:54will continue.

25:58I am analyzing

25:59everything you do here

26:01in Hell's Kitchen.

26:02Your dinner services

26:03and, of course,

26:04your challenges

26:06as individuals.

26:07Tonight,

26:08the four chefs

26:09who have scored

26:11the lowest

26:11in challenges

26:12will now be cooking

26:14for their life.

26:20I know it's me.

26:22100%.

26:23In no particular order.

26:35Tonight,

26:36the four chefs

26:37who have scored

26:39the lowest

26:39in challenges

26:40will be cooking

26:41for their life.

26:44I knew it.

26:45This is pure math.

26:47It's not based upon

26:49what your teammates

26:50thought about service,

26:51who's the prom queen

26:53of the dorms.

26:54And I think

26:55that I'm probably

26:56for once might be

26:57in the clear.

26:58In no particular order.

27:00From Rhode Island,

27:02Cara Marie.

27:05From Massachusetts,

27:07Jaden.

27:09From New Jersey,

27:11Chris.

27:11Ooh.

27:12And the final individual.

27:14Just don't say North Carolina.

27:17Don't say North Carolina.

27:18If the words North

27:19start to leave his lips,

27:20I might melt here right now.

27:22From Nevada,

27:24Ellie.

27:26You four,

27:27head back to the dorms.

27:29Quickly change

27:30into your chef's jackets

27:31and meet me back here.

27:33All right,

27:34off you go.

27:35Head to the dorm.

27:36Hurry up.

27:37You're fine for my life,

27:38baby.

27:38I'll do it.

27:39That's fine.

27:40That's fine.

27:40I got this.

27:41Yeah, you got this.

27:42Fine.

27:42I know that I'm strong.

27:44My heart just dropped.

27:45It's fine.

27:46And I know that

27:47in these challenges,

27:48there's been a few lows,

27:50but it does not define me

27:51as a chef.

27:52Focus.

27:53Game face.

27:54You know you got this.

27:55I know you got this.

27:56I'm not leaving tonight.

27:57I'm not.

27:58You got this.

27:59Mm-hmm.

28:00I'll see you in 50 minutes.

28:01All right.

28:02There's nothing else

28:03I can do right now

28:04but cook.

28:05Cook my heart out.

28:06Put me on a plate.

28:07Now I'm going to show everyone

28:09I'm a threat.

28:10Oh, you guys get to watch

28:11from here.

28:12Control.

28:13Control?

28:13Control.

28:14Don't overcoat.

28:14All right, Kate.

28:15You know what you're doing.

28:15Yes, sir.

28:16I'm not done fighting

28:17for my family.

28:18Everyone in Massachusetts

28:19and for damn show myself

28:21and I'm ready to win.

28:23If I go home tonight,

28:24I need you all to know

28:25that you're amazing.

28:26I'm just scared.

28:28Even though I've won points

28:30the last two challenges,

28:32my life is on the line

28:34and now I have to cook for it.

28:36The four of you,

28:37will have 45 minutes.

28:40You can cook anything you want

28:42and your time starts now.

28:44Into the red kitchen.

28:45Let's go.

28:49Oh, God.

28:50This is making me anxious.

28:51This is so crazy

28:52how this is happening right now.

28:53Why is my brain blanking right now?

28:56I'm going to take the halibut, guys.

28:58Same.

28:59I'm going to do salmon.

29:01Thank you, Chef.

29:02You're doing salmon?

29:03Yes, Chef.

29:03Y'all are all doing fish?

29:05Yes, Chef.

29:06Great minds think alike, apparently.

29:09I'm surprised nobody is going for red meat.

29:12My Lord.

29:13It's crazy.

29:13They have bill chops out there.

29:16That's a bold move.

29:17Nobody wanted to cook meat.

29:19Meat, meat.

29:20Which is crazy.

29:20I would have went meat.

29:21I would have gone with meat, too.

29:23Ellie, what are you thinking about making?

29:24Chef, today I'm going to make a fennel and tomato broth

29:27and then I'm going to do a braised fennel,

29:31seared salmon and butter confit marble potatoes.

29:34This is the most stressed I've ever been,

29:37I think, in my entire life.

29:39God, I'm a mess over here,

29:40but I'm a amazing chef.

29:42I am confident.

29:43I know which route I'm taking.

29:45So if this is going to be a battle of the fish,

29:48I will prevail.

29:51The only thing I'm concerned about Ellie's

29:53is that she has all that fennel.

29:54Holy fennel, Batman.

29:56Ellie is going hard in the paint right now with fennel

29:58and, you know, fennel can be overpowering.

30:01High five.

30:0232 minutes.

30:03Yes, Chef.

30:04You still thinking, Karen Marie,

30:06or you know what you're doing?

30:07Italian halibut with potato puree.

30:11Is that her potato?

30:11Yeah.

30:13The immersion blender is the worst thing for potatoes.

30:16Oh, no.

30:17Yes, never, ever make potato puree with a blender.

30:20I'm a little concerned with Karen Marie's puree.

30:24If you know anything about potato puree,

30:26you're never supposed to use an immersion blender,

30:28let alone any blender at all,

30:30because it always turns out gummy.

30:33Oh.

30:34Oh, no.

30:35I'm a little bit concerned for Karen Marie,

30:37but she's been a bit two-faced,

30:38so I don't feel that bad.

30:41They have less than 20 minutes right now.

30:45Is that your salmon and prawns in that bowl over there?

30:47Yes, Chef.

30:48You're doing prawns too and salmon?

30:49Yes, Chef.

30:50Okay.

30:50Knowing that I need to make a dish

30:52and that determines whether or not I'm going home or not

30:54is a lot of pressure, a lot of stress,

30:56but I'm dealing with it the best I can, you know,

30:58and I'm not going to let anybody get in my way.

31:01Oh, the shrimp.

31:02He's not using those, right?

31:04By the time they sit, they're going to be rubber.

31:05It definitely is risky grabbing two proteins,

31:08because if you one up, that could your whole plate up.

31:13Oh, my God!

31:14Feeling good?

31:16Feeling good, Chef.

31:17No, Chef.

31:18Not feeling good.

31:19What do you have here?

31:20Halibut?

31:20That's halibut, Chef.

31:21Okay.

31:22I was thinking maybe I'll switch to sunchokes on here.

31:25I have never scaled a fish with sunchokes,

31:27and I'm going to do it right now,

31:28so let's go.

31:32It's weird for me.

31:32Like, I'm fighting for my life right now,

31:35and I'm about to try something I never did before.

31:38That says I'm a psychopath.

31:40Like, what is wrong with me?

31:42But scare money don't make no money.

31:47Got to take the risk.

31:49Come on, Chris.

31:50Is he going to do scales?

31:51Yeah, he's going to try.

31:54Get your together.

31:56Get your together.

31:59Potato scales are so hard, right?

32:00It never ever works out.

32:02You need, like, time to do that.

32:04I am a little nervous about the scales

32:07with the sunchokes on his halibut

32:09just because it's a very technically difficult

32:11thing to execute.

32:14Don't.

32:15He's doing it.

32:16He's doing it.

32:18Excuse me.

32:19I know you're nervous.

32:20Mm-hmm.

32:20Nervous, Bert.

32:21Mm-hmm.

32:22Taking a risk like that is very ballsy of him to do.

32:26This is this.

32:27That's mine, Chef.

32:28Watch it.

32:29I'm literally just cooking off instant right now.

32:33I'm not thinking straight.

32:34I got to lock in.

32:35I got to lock in.

32:37Careful, careful.

32:38Oh.

32:39There are just a few minutes left

32:48in the Cook for Your Life challenge.

32:50Careful, careful.

32:51Oh.

32:53And Chris is attempting a risky technique

32:56for the first time,

32:57scaling his halibut with sunchokes.

32:59I want Chef Ramsay to see that I'm willing

33:01to take chances to push myself to a new level.

33:05I tried something new that I haven't ever did,

33:07and I hope he sees that.

33:0930 seconds.

33:10Let's go.

33:10Yes, Chef.

33:13How you feeling, Chris?

33:14No, I don't know, Chef.

33:16You don't know?

33:17Yeah.

33:18That's good.

33:18Hell yeah, Chris.

33:19Sunchokes.

33:20Y'all need to walk.

33:22Get those plates to the window.

33:24Got seconds left.

33:25Five, four, three, two, one.

33:31Good.

33:31Well done.

33:33No!

33:34Oh, my God.

33:36Let's begin with Ellie.

33:38Step forward, please.

33:40I just have to prove to Chef Ramsay

33:41that I'm here for a reason.

33:43I need him to see me, Chef Ellie,

33:46his next head chef of Hell's Kitchen.

33:48Chef, for you today,

33:49I have a pan-seared salmon,

33:51charred tomato and fennel broth,

33:53braised lemon fennel.

33:55Cook.

33:55It is beautiful.

33:56Thank you, Chef.

33:57You've got a lovely combination

33:58of ingredients in here,

33:59but fennel needs just a touch longer.

34:02And when you're braising fennel like that,

34:04peel those outside layers

34:05because they just get stringy in your mouth.

34:07But salmon is cooked beautifully.

34:08Thank you, Chef.

34:09If it's just one little critique on my fennel.

34:12Really strong start.

34:13I'm taking it.

34:14I'm taking it all day.

34:15Next up, Jaden, let's go.

34:17Yes, Chef.

34:18Ellie's dish looked great,

34:19but it's the battle of the salmons,

34:21and mine is going to take the win.

34:22Chef, I have a pan-seared salmon

34:24with a citrus brieblanc,

34:25a palm puree,

34:26roasted tomatoes on the vine,

34:28grilled prawn.

34:29I did a nice cook on the grill,

34:31and then I did a blueberry vinaigrette

34:33with bacon and shallots, Chef.

34:34Man, you do nothing by half measures, do you?

34:36That's a lot going on.

34:37Chef, I'm here to fight for my life.

34:39I'm pushing myself.

34:40But I wanted to impress you, Chef.

34:41Dish is good.

34:42Salmon could have done with a minute less.

34:44Okay.

34:45But it's crispy,

34:46and it's seasoned beautifully.

34:47I just don't know if it needs shrimp,

34:48that's all.

34:49And you've cooked the dish cohesively,

34:52and everything else works.

34:53You've sort of just added on.

34:54Good job.

34:54Thank you, Chef.

34:55I try to do too much,

34:57but I'm fighting for my life,

34:58so I want to show Chef that food is my life.

35:00Jaden and Ellie,

35:01right now I'm prepared to send one of you

35:03back to the dorms.

35:05Ellie's fennel was a little off-putting,

35:07but Chef says that my salmon needed

35:09one less minute of cook,

35:10and so I'm freaking out.

35:12There is one salmon dish

35:13that definitely has the edge,

35:15and that dish belongs to...

35:19So now we wait,

35:22and whoever doesn't come back,

35:24that's it.

35:25This is the worst.

35:27Waiting to see who's going to come

35:29through those doors.

35:30This is intense.

35:31Yeah, this is brutal.

35:33Since the feed has cut out,

35:34everybody's on pins and needles.

35:37I'm praying that Ellie

35:39makes it back first.

35:41I'm just thinking to myself,

35:42please, dear God.

35:43I cannot lose my Hell's Kitchen bestie.

35:46Oh, my gosh.

35:47This is really intense.

35:51Ellie!

35:53Oh, my God.

35:55Holy holy.

35:57You did that.

35:58You made it back.

36:00Holy.

36:02I'm here to stay.

36:03I'm here to fight.

36:04I'm here to win.

36:06Watch out.

36:07Ellie is still here.

36:08Good job, girl.

36:09We saw your dish.

36:10It looks phenomenal.

36:10Jaden, you are still in the running.

36:14Thanks, Chef.

36:15Cara Marie, let's go, please.

36:1760, 70% of the dish I don't eat.

36:20So this is about as risky as it's going to be,

36:24but this is who I am.

36:26I have a guanciale rendered fat palm puree,

36:30and I actually used some of that rendered fat

36:32to baste the actual halibut with.

36:34Tell me about the palm puree.

36:36How do you make that?

36:36Do you put it through a ricer?

36:37No, I quick-pulsed it because I had pieces of whole spring garlic

36:42that I had rendered into the fat, Chef.

36:45Interesting.

36:46So halibut's cooked nicely.

36:47Thank you, Chef.

36:47There's a lot going on there.

36:48It's quite robust.

36:49It's a little bit of a serve and turf.

36:51Yes, Chef.

36:51I love the garnish.

36:52The only issue I've got here is the gumminess of that palm puree.

36:57So it was the blitzing of that.

36:58It's turned it gummy.

36:59Yes, Chef.

37:01Good job.

37:01Thank you, Chef.

37:02I am hopeful that every beautiful thing

37:07that I have made on this plate

37:08will outweigh the gummy potato puree.

37:13Chris.

37:14I love you, bro.

37:15I love you, too.

37:15I'm about to cry.

37:17Let's get it, baby.

37:17Before we start tasting your dish,

37:19I'd like to send one of you back to the dorms.

37:23There's no denying the amount of work

37:25you put into these dishes.

37:26I get that.

37:26Two good dishes.

37:32The chef who will continue in this competition is...

37:38The chef who will continue in this competition is...

37:50Jaden, head back to the dorm.

37:54Great job.

37:54Thank you, Chef.

38:01I'm so happy.

38:03So proud of myself.

38:04You can't buy passion.

38:05You can't replicate passion.

38:07It's in you or it's not,

38:08and Chef sees that.

38:09I'm doing things that I didn't even know I could do,

38:11so it feels good.

38:13Oh!

38:15Oh, my God!

38:20You're my...

38:20I'm in the top ten, baby!

38:24Oh, my God!

38:29Final tasting.

38:31Chris.

38:33I'm stressed.

38:34My anxiety's going crazy.

38:36Good luck.

38:36I don't know what I'm doing.

38:37Should I pack my bag?

38:39Should I just tell Chef I'm out of here?

38:40I don't know what to feel.

38:42I got millions of emotions going through my body right now.

38:44Explain the dish, please.

38:45You okay?

38:48Yeah, I'm okay, Chef.

38:49I have a sunchokes-encrusted halibut, Chef,

38:53with aging, like, glazed carrots.

38:55Why would you encrust the halibut with a sunchoke?

38:57I want it to stand out, Chef.

38:58I was trying to think outside the box.

39:00That's dangerous.

39:00Yes, Chef.

39:01That's dangerous, because that could overcook the fish.

39:04And the fish is?

39:06The fish is glistening.

39:08It's cooked beautifully.

39:10I want Chef Ramsay to see that I'm willing to take chances

39:13to push myself to be better and develop,

39:16and I hope that he sees that.

39:19You hear that noise, right?

39:20Yes, Chef.

39:21Why are the carrots so undercooked?

39:22I didn't bench them long enough, Chef.

39:24Halibut's cooked beautifully.

39:26It's a very ambitious move with that sunchoke.

39:28There's one ingredient that I would definitely left off,

39:32and that would be the carrots.

39:34Back in line.

39:35Thank you, Chef.

39:36Undercooked carrots is something

39:38that should not be going out the kitchen.

39:40Over-whip mashed potatoes should not be going out the kitchen.

39:42It depends on whatever chef thinks works,

39:44and I don't know what that could be.

39:45Cara, Marie, Chris, two very good dishes.

39:50I am so much more than gummy potatoes.

39:53I am just leaning into the universe.

39:56And by the universe, I mean Chef Gordon Ramsay.

39:59This is a very difficult decision.

40:01There is one dish that has the slight edge,

40:05and that dish belongs to the chef from New Jersey.

40:15Chris, well done.

40:16You have the edge.

40:18Say goodbye to Cara Marie,

40:20and head back to the dorms, please.

40:21I'm sorry.

40:22I'm sorry.

40:23I'm sorry.

40:28Weight lifting off my shoulders right now.

40:34I'm relieved.

40:36I'm happy.

40:37I'm blessed.

40:37I'm grateful that I can cook another day.

40:45Guys, I think someone's going to walk in.

40:46I thought I heard something.

40:47Oh, my God!

40:54Oh, my God.

40:55I ain't going to ever stop being creative.

40:57I ain't ever going to stop pushing boundaries.

41:00I just want to win.

41:01Yeah.

41:02Cara's gone.

41:05Come over here, please.

41:07Cara Marie, your halibut's cooked beautifully.

41:09Thank you, Chef.

41:10The problem with the gummy mashed potatoes

41:12is the fact that it was front and center.

41:14I'm pleased as a staunch vegan,

41:17you can cook fish and meat beautifully,

41:18and that's been confirmed.

41:19Thank you, Chef.

41:21I'm proud of you.

41:22And Rhode Island's going to be proud of you.

41:23Appreciate the passion.

41:25But I do need your jacket.

41:26Yes, Chef.

41:30Promise me you're going to continue.

41:31Yes, Chef, absolutely.

41:32Yeah?

41:33Thank you so much.

41:33Take care.

41:35Good night.

41:37Oh, Cara Marie.

41:39Damn.

41:40Damn.

41:44I wouldn't do a thing differently.

41:46I've been 100% authentic to myself

41:49from the first minute I got here,

41:51and having Chef Ramsay tell me,

41:55even for a vegan,

41:56you cook meat and fish beautifully was,

41:59you know,

42:00that was really nice to hear.

42:05Even as a vegan chef,

42:07Cara Marie could cook proteins beautifully.

42:10Ironically,

42:10tonight,

42:11it was the vegetables

42:12that did her in.

42:18Next up,

42:19on Hell's Kitchen,

42:20Battle of the States.

42:22You're an ass.

42:22She heard you.

42:24When animosity spreads

42:25like wildfire.

42:27Look, Jada and Anaya

42:28think that they're

42:28hot.

42:29Go yourself.

42:31Will one chef

42:32hatch a nefarious plot?

42:34It's like a sleeper attack.

42:36And will a dirty trick.

42:38I need this to happen.

42:39I need this to happen.

42:40I need this to happen.

42:41I need this to happen.

42:42I need this to happen.

42:43I need this to happen.

42:44I need this to happen.

42:45I need this to happen.

42:46I need this to happen.

42:47I need this to happen.

42:48I need this to happen.

42:49I need this to happen.

42:50I need this to happen.

42:51I need this to happen.

42:52I need this to happen.

42:53I need this to happen.

42:54I need this to happen.

42:55I need this to happen.

42:56I need this to happen.

42:57I need this to happen.

42:58I need this to happen.

42:59I need this to happen.

43:00I need this to happen.

43:01I need this to happen.

43:02I need this to happen.

43:03I need this to happen.

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