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Hell's Kitchen (2005) Season 24 Episode 7
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FunTranscript
00:00The teams began the day in an upbeat mood
00:03as Chef Ramsay challenged the chefs to...
00:06Elevate fried chicken.
00:08Woo! Fried chicken, baby.
00:09But things took a turn when the guest judge
00:12gave some less-than-stellar critiques.
00:14I wouldn't say there's a ton of creativity in the presentation,
00:16so I'm gonna give that a two.
00:18Two.
00:19Damn.
00:20I'm gonna have to give this a one.
00:22But Anaya from Delaware's frying chicken
00:24with a sweet potato puree.
00:26You got some zip on there. That's a four.
00:27Woo!
00:28And Henry from Texas' double-breaded chicken five
00:31with tomato bacon jam earned high praise.
00:34Love the red. Really pops.
00:35It all came down to Lisa from California's
00:38flash-fried drumstick with coffee rub.
00:40This one's a five.
00:41Which sealed the win for the red team.
00:44During dinner service...
00:45I got you.
00:46Jada and Anaya on appetizers...
00:47Beautiful.
00:48...got the red team off to a strong start.
00:50Jada and Anaya, keep it up.
00:51Yes, Chef. Thank you, Chef.
00:53How far are you out?
00:54While John and Antonio struck out on the fish station.
00:57They're overcooked.
00:58Come on, John.
00:59Safe.
01:00The teams were neck and neck when Chef Ramsay announced...
01:03First to finish is winning tonight.
01:05Let's go.
01:06Let's go, go, go, go, go.
01:06Come on, guys.
01:07The blue team's Jaden tried to rush his final Wellingtons.
01:10Jaden, now.
01:12Come on, you know better than that.
01:13Just leave it in there.
01:14Just leave it in there.
01:15While Sidney's patience paid on...
01:17Nice it cooked, the Wellingtons.
01:18...earning the red team the win.
01:20At elimination, the blue team nominated...
01:22John.
01:23...and...
01:24Antonio.
01:25...in the end, Chef Ramsay sent...
01:27Antonio.
01:27...home.
01:28Good night.
01:29...ending his dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino.
01:36Jada.
01:37But Chef Ramsay wasn't finished.
01:39Give me your jacket.
01:40Yes, Chef.
01:41You are going to the blue team.
01:42As he evened up the teams...
01:44Jada, make your presence felt.
01:47Be the alpha.
01:48Antonio couldn't.
01:49Absolutely, Chef.
01:50And now, the continuation of Hell's Kitchen.
01:53Get out of here.
01:54Yes, Chef.
01:58Welcome to the blue team, Jada.
02:01Here we go.
02:01Some new blood on the team, some fresh insight.
02:04I'm excited.
02:05Oh, my God, oh, my God, I thought you were going home, oh, my God.
02:10Hey, Aniyah, if you could stop touching our teammates.
02:12Excuse me, she's gonna save y'all.
02:15I know why he chose Jada.
02:16I mean, they definitely need somebody strong on the blue team.
02:19You're welcome.
02:20I don't really know how I should react to that.
02:22I'm just gonna leave that one alone.
02:23Me, too.
02:24I'm losing my bestie in the kitchen.
02:26Took my bitch.
02:28But the competition has got to keep rolling.
02:31It's hard to see a girl get put over there and then be like,
02:35yeah, be a leader, be an alpha.
02:37I think that every kitchen should have one woman in it.
02:40Mm-hmm.
02:41Because sometimes they just need someone with mom energy
02:43to be like, shut the up and just do what needs to be done.
02:47Here, okay, if I start it, you got to finish it.
02:58Right, right at it.
02:59You ready?
03:00Yep.
03:01Back over.
03:02Yep.
03:03Woo!
03:04Okay.
03:05Maybe we'll have a dance challenge.
03:07It's a mariachi band.
03:09It's a mariachi band.
03:11Oh, my God.
03:13There's a mariachi band in the dorm right now.
03:20The one in the back had this cute little sign on them that said,
03:24follow us.
03:25We're like, OK, we're just gonna go with the flow
03:27and follow this guy.
03:28Line up, guys.
03:31Good morning.
03:32Good morning, Chef.
03:33Come on, how cool was that?
03:34That was amazing.
03:35Awesome.
03:36So today, as you've probably already guessed,
03:38you'll be cooking Mexican.
03:39Nice.
03:40Awesome.
03:41Now, we're gonna have a little fun this morning with a game
03:43I like to call guacamole.
03:44James, Michelle?
03:45Oh, my God.
03:46Welcome to our giant avocado.
03:48What?
03:49Oh, it's avocado.
03:50How cool is that?
03:51That's so cute.
03:52Here's how this is gonna work.
03:53There are six proteins.
03:54Chicken thighs, flat iron steak, pork tenderloin, red prawns, red snapper, and skirt steak.
04:11Incredible proteins across Mexican cuisine.
04:14That means you'll obviously be going up against a chef on the other team.
04:18Understood?
04:19Yes, Chef.
04:20Both teams have a quick meeting.
04:21Come to consensus.
04:22Who's doing what?
04:23I want snapper.
04:24I'll do prawns.
04:25All right, so what's that, prawns?
04:27Prawns.
04:28I got it.
04:29Henry and Alex again.
04:31There's my guys.
04:32I'm excited to go up against Henry.
04:34I've done it a few times.
04:35We keep tying.
04:36So I'm not scared, but I'm not overly confident either.
04:39Okay, first up is the battle of the pork tenderloin.
04:43Ellie and John.
04:45Wow.
04:46Let's get us some ingredients.
04:47Mexican food is just not my forte.
04:49Obviously, I'm a big boy.
04:50I love to eat it.
04:51But Chef Ellie, she's out there in Nevada.
04:54So I know she's got experience with some of these flavors that I don't.
04:57Set.
04:58You ready?
04:59Yes, Chef.
05:00On your mark.
05:01Get set.
05:02Guacamole.
05:03Up.
05:04In today's challenge, one chef from each pairing.
05:06Oh.
05:07Black beans.
05:08We'll try to whack the ingredients they want.
05:11Five.
05:12Plantains.
05:13Four.
05:14Three.
05:15For their elevated Mexican dish.
05:16No, no.
05:17Oh, Ellie.
05:18Whatever ingredients they whack, both chefs must use.
05:22I wanted that one.
05:23I tried getting it twice.
05:2415 seconds.
05:25Feels like that.
05:26That's 15 seconds.
05:27Real time.
05:28That.
05:29So plantains, yes.
05:30Poblano chilis, beans, tequila, and cream cheese.
05:33Happy with that?
05:34We got this.
05:35It is what it is.
05:36I can make something work with those.
05:39Next up, Cara Marie Anthony.
05:42Make good choices.
05:43Oh, yeah.
05:44I got you.
05:45I'm ready to get inside that giant avocado hole and whack it.
05:49Set.
05:50Guacamole.
05:51Get the tomatoes.
05:53This is what happens when you get a man in charge of shopping.
05:58OK, up next, Anaya and Chris.
06:03Feeling ready, chef.
06:04Guacamole.
06:05What the ?
06:06Where?
06:07What the ?
06:08Hit something.
06:09Oh, , I hit the wrong .
06:10Hit the one in the middle, right there.
06:11Cilantro.
06:12What?
06:13Where?
06:14That's not cilantro.
06:15Hit it.
06:16Where?
06:17What a terrible mix.
06:19Next up, Sydney, Jayden.
06:22Avocado.
06:24Rice, rice.
06:25Rice.
06:26Nice, nice.
06:27Cotilla.
06:28Three, two, one.
06:30Apollies.
06:31It was pretty fun.
06:32Next up, Alexandra and Henry.
06:33Let's go.
06:34Nothing weird, Henry.
06:35Nothing weird.
06:36Guacamole.
06:37Up.
06:38You've got to go, man.
06:39Pick them up.
06:40Endive.
06:41Endive.
06:42Endive.
06:43Endive and Mexican food.
06:44You're welcome.
06:45I've never seen anyone that excited over an endive, let me tell you.
06:48One more left.
06:49Jada and Lisa.
06:50Let's go.
06:51Guacamole.
06:52Corn.
06:53For anybody out there who thinks that it's easier than it looks, I can tell you from experience,
06:55it is not.
06:56Chef, I tried.
06:57One.
06:58It's minimal.
06:59Ugh.
07:00Now that you've got your ingredients, you'll have 45 minutes to make that incredible Mexican
07:04dish.
07:05Your 45 minutes starts now.
07:06Off you go.
07:07Bamenos.
07:08Come on, ladies.
07:09Let's go.
07:10Welcome to the Blue Team.
07:11Thank you, chef.
07:12What are you making, Lisa?
07:13I'm gonna do a creamed corn base.
07:14I'm gonna try to pickle the chayote.
07:16I'm gonna marinate the steak.
07:17The steak.
07:18The steak.
07:19But I'm gonna chop it.
07:20It's got a creamed corn base.
07:21I'm gonna try to pickle the chayote.
07:22Mm-hmm.
07:23I'm gonna marinate the steak.
07:24Um, get on top.
07:26All right, chef.
07:27All right, chef.
07:28All right, chef.
07:29All right, chef.
07:31Yeah.
07:32Well, chef.
07:33All right, chef.
07:34I'm going to marinate the steak,
07:36and I'm just going to see what I could use for garnish after that.
07:39Okay. And Mexico spices everything.
07:42I have to make this work with what ingredients I have.
07:44I got little to nothing to elevate this dish.
07:47What's the menu description of your dish?
07:50Seared pork chef with chili relleno.
07:54I'm befuddled. I can't even pronounce some of these different things.
07:58And tostados. I don't know the name of them.
08:01Tostones, the plain things. Tostones. Yes, chef. Thank you.
08:04Tostones? I've never heard of that term before in my entire life.
08:08You know how to make those, right?
08:10I'm about to figure it out, chef.
08:13But I can help you if you need help, though.
08:15Thank you. 11 minutes.
08:17Henry, how you feeling?
08:18Might be biting myself in the ass with this endive.
08:20I hadn't really thought too far ahead on what I want to do with the endive.
08:23If you want to taste this, much appreciados.
08:25I just hope that, you know, it'll pair well with the red prawn.
08:29I would add more cream and just make it thinner.
08:32All right. Thank you, chef.
08:33I want to win.
08:34We're leaning on Jada today, aren't we?
08:36What are you working on, Sydney?
08:38An adobo-style chicken.
08:39The anchovies are my salt.
08:41I'm going to grill the nopales for the crunch.
08:42Your anchovies are your salt for what?
08:44For many things.
08:46I have it in my marinade.
08:47I'm just trying to incorporate it as much as I can.
08:49Okay.
08:50But by no means this is the star of the show.
08:51Right.
08:52I just have to use it.
08:53The first thing I hit is anchovies.
08:54I immediately was like, damn it, Sydney.
08:56You have to read it first.
08:58We're throwing you in there anyways.
09:00Last two minutes.
09:01Get your on the plate, guys.
09:02Let's go.
09:03Come on, team.
09:04We got this.
09:05Right behind.
09:06You nasty ass anchovies.
09:08Nope.
09:09I hate that.
09:10Restart.
09:1160 seconds to go.
09:12I'm walking mine.
09:13I'm about to walk mine.
09:15You need hands?
09:16I think I'm good.
09:18Really, though?
09:19I just can't get how exactly I want to plate it right.
09:23I hate you.
09:24The squeeze bottles being an ass.
09:27Just farting all over my plate.
09:2925 seconds to go.
09:30Come on, Sydney.
09:31You're the last one.
09:32Need help with anything?
09:33I just, like, can't get it together.
09:36Last seconds, ladies.
09:37Last seconds.
09:38Three.
09:39Over here.
09:40Over here.
09:41Over here.
09:42One.
09:43Well done.
09:44Good.
09:46Listen up.
09:47Joining us today is an incredible guest judge.
09:51This woman is a trailblazer.
09:52She's been named one of times 100's most influential people in the world.
09:59All of you, please welcome the amazing.
10:08Joining us today is an incredible guest judge.
10:12She's been named one of times 100's most influential people in the world.
10:17All of you, please welcome Gabriela Comara.
10:25So good.
10:26It's always good to see me.
10:27Oh, my God.
10:28She is almost a historian more than she's a chef.
10:31And so to have somebody at that intellectual greatness here gives me chills.
10:35You know as well as I do that Mexican cuisine has gone through that incredible transformation.
10:40What is it?
10:41Is it the authenticity, the ingredients?
10:44It's everything.
10:45It's, it's always been there, but now the world knows more about it, which is wonderful.
10:50Jeff, you ready to taste?
10:51I'm ready to taste.
10:52Right.
10:53Let's begin with the battle of the pork tenderloin.
10:55Come on, Ellie.
10:56Ellie and John.
10:58I am from Las Vegas, Nevada.
11:00We love Mexican food down there.
11:02I think I'm going to get this one.
11:04Ellie, describe your dish to chef, please.
11:06I have a tequila braced pork tenderloin with a little Fresno on top.
11:11I like the citrus touch and the toston.
11:14Mm-hmm.
11:15Pork is a little bit dry for me.
11:18A good flavor.
11:19Thank you, Chef.
11:20Right, John, please.
11:21A seared pork tenderloin with chili relleno and pickled peppers.
11:26Chili relleno is one of my favorite, favorite things to eat.
11:29So let's see.
11:30No pressure.
11:31Let's see.
11:34Nice.
11:35Right.
11:36Chef, does the point go to Ellie or to John?
11:40Ellie, I think this time the point is going to go to John.
11:43Wow.
11:44Sorry, Chef Ellie, you're not going to sneak one in on me today.
11:47Today is my day, and let's keep this going.
11:51Next up, the battle of the red prawns.
11:53Let's go.
11:54Alexandra.
11:55And Henry.
11:56Henry, I'm coming for you, buddy.
11:59All right, Henry, let's start with you first.
12:01Describe your dish to Chef.
12:02I did a cassava puree with charred endive.
12:05And then for the prawn, basted in a little bit of butter.
12:09Just kind of let the prawn do the work, so to speak.
12:14I would say everything on point, Henry.
12:15Thank you, Chef.
12:16Henry, well done.
12:17Right.
12:18Describe it, please, Alexandra.
12:19I've got a shrimp Diablo with some charred endive on the bottom.
12:23Jicama matchsticks for a little bit of crunchy garnish.
12:28It works.
12:29I like your cassava tortilla, and I thought I was going to hate it.
12:33And the shrimp is well cooked as well.
12:35Right, Chef, the point to the blue team, the red team.
12:38I'm going to give it to both.
12:39Wow.
12:40Congratulations, both of you.
12:41Three for three, Henry.
12:42Well done.
12:44Next is...
12:45Red snapper.
12:46Anaya and Chris.
12:47It's Anaya's pepita crusted snapper with chayote relish.
12:51Um, I don't know.
12:52Let's compare.
12:53Against Chris's...
12:54Pickled beet, salad with mangoes, with Alexa's seared snapper.
12:57The sauce is overpowering.
12:59So, I'm going to give the point to the red team.
13:00Wow.
13:01Thank you, Chef.
13:02Anaya.
13:03Viva la Mexico!
13:04With both teams back to even, Rhode Island's Cara Marie looks to out-duel Iowa's Anthony with
13:06her.
13:07Bistecca con limon.
13:08The sopapilla is a little bit overpowering, but I think, I think it's a good balance.
13:12Thank you, Chef.
13:13Yeah.
13:14Versus Anthony's grilled flat iron with mole.
13:15I like it.
13:16I like the spiciness at the end.
13:19Yes.
13:20So, two good dishes, Chef.
13:21One from Cara Marie.
13:22Two good dishes, yes.
13:23I'm going to give it to both.
13:24Wow.
13:25Congratulations, both of you.
13:26Yeah.
13:27Crazy.
13:28Thank you, Chef.
13:29The culinary gods came together for the first time.
13:32And I'm going to give it to both.
13:34Wow.
13:35Congratulations, both of you.
13:36Yeah.
13:37Thank you, Chef.
13:39Thank you, Chef.
13:40Good job.
13:41The culinary gods came together for me today because I finally got a point and a challenge.
13:47Next.
13:48Chicken thighs.
13:49Let's go.
13:50With the score still tied, North Carolina's Sydney is looking to take down Jayden from
13:55Massachusetts with her chicken adobo with yellow squash rice and grilled nopales.
14:00I think visually it looks attractive.
14:02Mm-hmm.
14:03Thank you, Chef.
14:04No salt other than the anchovies?
14:06The chicken had a little bit of salt on it.
14:08I was lacking a little bit of salt in the chicken.
14:10Really?
14:11Against Jayden's anchovy chicken with anchovy chili oil.
14:15I do have to say that I think the chicken was better cooked in Jayden's.
14:20And I think that's a point.
14:21Well seasoned.
14:22Jayden, great job.
14:24Giving the blue team a one-point lead going into the final tasting.
14:29Right.
14:30The battle of the skirt steak.
14:31Let's go.
14:32Jayden versus Lisa.
14:33Let's go, Lisa.
14:34Bring it home, Jayden.
14:35Bring it home, Jayden.
14:36I am very nervous.
14:37Chef Gabriella, she's up there when it comes to Mexican cuisine.
14:41I have a lot of respect for this woman.
14:42Uh, chef, this is not your ordinary backyard.
14:45It's a citrus guajiro marinade.
14:48And then you have a chayote escabiche.
14:50Mmm.
14:51The corn flavor makes it, you know, sort of rounds up the meat.
14:55I like the salsa.
14:56I like the freshness of your garnish.
14:58Very well done.
14:59Jayden.
15:00Yes.
15:01Describe this to chef, please.
15:02Here we have a homemade flour tortilla that's now turned into a tostada.
15:06On top is going to be a charred corn as well as a chayote relish.
15:10I do think it's very well seasoned.
15:13I like your salsa.
15:14Thank you, chef.
15:15I appreciate it.
15:16Well done, both of you.
15:17Thank you, chef.
15:18Please, back in line.
15:20Two really good dishes.
15:21Um, does the final point go to the blue team or the red team?
15:25I am going to give it to the blue team.
15:33Wow.
15:34Well done.
15:35Jayden.
15:36Good job.
15:37Bringing home the first W on the blue team.
15:42It feels great.
15:44Join me in thanking this incredible chef for being here today.
15:49Thank you, chef.
15:50Good to see you again, my darling.
15:51My pleasure.
15:52My pleasure.
15:53Bye.
15:54Great job.
15:55Good luck.
15:56Good luck, everyone.
15:57Take care.
15:59Right.
16:00Blue team, do I have a reward for you?
16:01I'm so excited.
16:02Listen up.
16:03You are all going to be hosting your very own Fiesta pool party.
16:10All that party is sure to work up a tremendous appetite.
16:13So, you'll snack on a delicious Mexican lunch from the Scorpion bar here at Foxwood.
16:19It's great.
16:20Oh, man.
16:21And spa treatment.
16:23Oh, yeah.
16:24We could do with a little bit of R and R and relax.
16:28Understood?
16:29Yes, chef.
16:30Rettin, your afternoon will be no party at all.
16:34Because all of you will be making tortillas by hand.
16:39They are agonizing to make.
16:40You're going to have to hand crank pounds and pounds of corn.
16:44Then you'll roll out these beautiful tortillas and get them ready for tonight's service.
16:49Understand?
16:50Yes, chef.
16:51Off you go, girls.
16:56Ah!
16:57Oh, hell yeah.
16:58Oh, my God.
16:59That's amazing.
17:00I feel like a kid in a candy shop right now.
17:03This is definitely the best reward that we've had so far.
17:07To the victory.
17:08And to Jada.
17:09Hey!
17:10To the blue team, baby.
17:11This is a really good way to start off being on the blue team.
17:14Jump it!
17:15Woo!
17:16Woo!
17:17Woo!
17:18Woo!
17:19Woo!
17:20Go, Jada.
17:21Here.
17:22Tap up.
17:23Here.
17:24Oh, ho.
17:25I just let the rest of the guys and Jada splash around like some kids while old dad
17:36over here got a massage.
17:37Put magic fingers over here.
17:39I'm telling you.
17:40See?
17:41See?
17:42Sydney!
17:43Crank faster!
17:44Your face is turning red.
17:45I know.
17:46I'm over here, like, giving this thing everything I got for, like, a little tablespoon of paste
17:55to just...
17:56Bloop!
17:57It's righty-tighty.
17:58Gotta go this way.
18:00What lovely information to know, like, ten minutes ago!
18:05Awesome.
18:06I think I speak for all of us.
18:07We're happy to have you.
18:08I'm just happy to be here.
18:09I really am.
18:10How do we not turn into the red team, Jada?
18:11They're very easy.
18:12Listen, I think we have the recipe to not do that, now that we have all six of us.
18:29Woo!
18:30I'm loving it.
18:31Like, so far, so great.
18:32What do you guys think the red team is doing right now?
18:35Getting corned?
18:36I was saying, getting corned.
18:37Getting corned hard.
18:38Yeah.
18:39This is the time of my life, guys.
18:42I mean, wow, I've never had this much fun ever.
18:45Ay, Dios mio.
18:47Mis brazos.
18:48Call them, girl.
18:49Call them.
18:50There's probably tricks to this, too, that we don't even know.
18:54Kudos to the Mexican women doing this, because what the...
18:56I feel like a limp noodle right now.
18:58I feel like one of those little, like, floaty things outside of the car dealership.
19:02Like, my arms just are definitely going to need rest before dinner service tonight.
19:07I'm definitely gonna have to take a shower before service, because I'm sweaty as .
19:12We're getting somewhere, guys.
19:14We're 16th of the way.
19:15Thank you, folks.
19:16Very inspiring.
19:26Mourinho.
19:27Open Hell's Kitchen, please.
19:28Let's go.
19:29Sovita.
19:30Scoring a seat to Hell's Kitchen in Foxwood Resort Casino is the hardest reservation in
19:42town.
19:44And for those lucky few, tonight is Mexican night.
19:48Salud.
19:49In addition to the usual classics.
19:51Can I please eat a crispy skin salmon?
19:52I'll have the beef wellington.
19:54Chef Ramsay is offering Mexican delicacies.
19:57May I please get the spicy Caesar salad?
20:00Including a lamborea chili relleno appetizer.
20:03And as an entree, an al pastor grilled pork chop served with Mexican street corn and topped
20:08with gotilla cheese.
20:10Doors just open, gentlemen.
20:12Hey, ladies.
20:13Excuse me.
20:14That's fine.
20:15I'll be a gentleman.
20:16I'll be forgetting that there's a woman in the building.
20:17I'm feeling good going into dinner service right now.
20:19You know, like, Jade is here.
20:20We have a new menu.
20:21Fresh start.
20:22Blue team.
20:23New team.
20:24New dishes.
20:25Honestly, I'm feeling pretty confident.
20:26How long, Jada?
20:27Now we're two out, chef, on those first two rizzo.
20:28Two heard.
20:29Wow, that's quick.
20:30Two out already?
20:31Yes, chef.
20:32Okay, good.
20:33Let's go.
20:34Apps is one of those stations where you're able to distinguish your voice from everybody
20:35else's and kind of have that stride and set the tone for the rest of the night.
20:40Walking those first two rizzo's right now.
20:41Coming down, guys.
20:42Behind you, chef.
20:43That's rubber, though.
20:44Blue team.
20:45Yes, chef.
20:46Hold on.
20:47Come here.
20:48Risotto delicious.
20:49Just touch them a minute.
20:50Just touch them.
20:51I'm not serving them, but...
20:52Yes, chef.
20:53No, no.
20:54Don't say yes, chef.
20:55Touch them.
20:56They are solid.
20:57What does that mean?
20:58Overcooked, chef.
20:59Come on, Jaden.
21:00Will you please?
21:01Those lobsters, man.
21:02It's just one of those things you have to get into repetition, you know?
21:03Hey, it's butter poached lobster.
21:04Yes, chef.
21:05Yeah?
21:06Not hammered.
21:07Yes, chef.
21:08Let's go.
21:09Henry, please.
21:10Yes, chef.
21:11Yes, chef.
21:12Yes, chef.
21:13Let's go.
21:14Henry, please.
21:15Yes, chef.
21:16Yes, chef.
21:17It's boiling over.
21:18We're out of control, and we're about to go up in flames.
21:21We have to go up in flames.
21:22Yes, chef.
21:23Yes, chef.
21:24Yes, chef.
21:25Let's go.
21:26Henry, please.
21:27Yes, chef.
21:28Yes, chef.
21:29Yes, chef.
21:30We're about to go up in flames.
21:32When you're not the person cooking said product, and you're still on the hook for it, it can
21:38be frustrating a little bit.
21:39Coming down, guys.
21:40Uh, Jaden, come on.
21:41Go, please.
21:43Now that Jaden has perfected the poached lobster tail, Sydney hopes to do the same with
21:48her scallops in the red kitchen.
21:50Those are browning already.
21:51There you go.
21:52There you go.
21:53Just go around.
21:54Sydney and Lisa on fish tonight, and those ladies are strong.
21:56I'm not worried at all.
21:57Can I walk with these?
21:58Both.
21:59Always keep them on the side.
22:00The sides are where the hottest.
22:01Scallops, please.
22:02Yes, chef.
22:03Bring the out of there.
22:05Let's go.
22:06That's, that one's raw.
22:07I know.
22:08I mean, no.
22:09Hey, ladies.
22:10Ladies.
22:11All in, come here a minute.
22:12Yes, chef.
22:13Look what I'm getting.
22:14Look.
22:15It's not even near.
22:16Who cooked them?
22:17I cooked them, chef.
22:18I don't get it.
22:19I do not get it.
22:20Start the table again.
22:21Yes, chef.
22:22Yes, chef.
22:23I've seen Hell's Kitchen so much.
22:24Like, my biggest fear is to up scallops.
22:25Are you kidding me?
22:26Hey, red team.
22:27Is this because Jade is gone?
22:28No, chef.
22:29No, chef.
22:30Four out on two Rizzo's.
22:31Drop that lobster.
22:32Four heard.
22:33Lapses working, chef.
22:34Jade and I are starting to find a rhythm.
22:35That looks really good.
22:36You need herbs?
22:37No, not yet.
22:38No, yeah.
22:39This kind of became like an assembly line of sorts.
22:40Jade and I'm walking in 10.
22:41Walking.
22:42Wow.
22:43She is good.
22:44Two more.
22:45We're six out.
22:46Beautiful.
22:47It's just risotto, risotto, risotto.
22:48Behind.
22:50Good timing.
22:51Good.
22:52Probably the best lobster I've had.
22:53Keep it moving, guys.
22:54Let's go.
22:55Let's go.
22:56Let's go.
22:57Let's go.
22:58Let's go.
22:59Let's go.
23:00Let's go.
23:01Let's go.
23:02Let's go.
23:03Let's go.
23:04That's probably the best lobster I've had.
23:05Keep it moving, guys.
23:06You got this.
23:07Yes, chef.
23:08Ladies, I'm on my third table next door.
23:10Jade is on abs.
23:11I get that, but there's nothing coming out.
23:13Yes, chef.
23:14Give me 30 seconds on the two scallops.
23:16OK.
23:17So I've got my scallops in the pan.
23:19I'm letting them sear.
23:21I hand them off to Lisa to watch.
23:24Right now?
23:25Open.
23:27Yes, chef.
23:30And the next thing I know, when I get the scallops back,
23:33there's butter in here.
23:34I didn't put butter in here.
23:36Man, these are under still.
23:38Yeah, look.
23:39Look at this.
23:40In this competition is sink or swim on the stations.
23:44It's a lot of fat, chef.
23:45Just don't want to drown them, but nobody can go help them.
23:48They can only help themselves.
23:49So I'm like, please get it together.
23:51Please get it together.
23:52Please get it together.
23:53Please get it together.
23:54Behind.
23:55Walking.
23:59Ladies.
24:00Yes, chef.
24:01Yes, chef.
24:02Yes, chef.
24:03Yes, chef.
24:04Yes, chef.
24:05Let's get to the back of the kitchen.
24:06Jada.
24:07Yes, chef.
24:08Come here a minute.
24:09Yes, chef.
24:10Yes, chef.
24:11Yes, chef.
24:12Yes, chef.
24:13Come here a minute.
24:14Yes, chef.
24:15Yes, chef.
24:16It's only 30 minutes into dinner service.
24:17Ladies.
24:18Yes, chef.
24:19And Lisa and Sydney's second attempt on scallops.
24:21So I said it weeks ago, no butter.
24:22They're .
24:23Has Chef Ramsay already calling for backup.
24:24Get to the back of the kitchen.
24:25Jada.
24:26Yes, chef.
24:27Come here a minute.
24:28Yes, chef.
24:29I don't know what the is happening in that red kitchen.
24:30Yes, chef.
24:31Yes, chef.
24:32And Lisa and Sydney's second attempt on scallops.
24:35So I said it weeks ago, no butter.
24:38They're .
24:39Has Chef Ramsay already calling for backup?
24:42Get to the back of the kitchen.
24:43Jada.
24:44Yes, chef.
24:45Come here a minute.
24:46Yes, chef.
24:47I don't know what the is happening in that red kitchen.
24:48Yes, chef.
24:49But I'm getting overcooked scallops.
24:50Yes, chef.
24:51Can you go in there and have a word with them?
24:52I've got no idea what the is going on.
24:54All right, guys.
24:55Obviously, he's not very happy.
24:56It was just a bad start.
24:57But we're going to turn back around, and it's all going to be in the past.
25:00All done.
25:01It's not even worth dwelling over.
25:03Awesome, let's go.
25:04Two more scallops.
25:05Let's go.
25:06Jada's speech isn't incredibly motivating to me.
25:09In fact, I find it mildly annoying.
25:11Just like, hey, guys.
25:13You can do it.
25:14You know?
25:15Bounce back.
25:16It's like, okay.
25:19Will do.
25:22Walking two Rizzo's.
25:24Walking two lobster.
25:25Two scallops.
25:26Two scallops.
25:31Here we go, yes?
25:32Yes, chef.
25:33As the first red diners finally get some appetizers.
25:36Dear sweet goodness, I love it.
25:38Over in the blue kitchen, Chef Ramsay is already moving on to the first.
25:42Entree, two pork, two strip.
25:43Heard.
25:44Two strip.
25:45How long?
25:46Four minutes out.
25:47Two strip, two pork, garnish at three.
25:48Four minutes out.
25:49Four minutes out.
25:50Heard.
25:51Fries are down.
25:52I'm ready to stand out tonight.
25:53I've prepped the station.
25:54I've prepped it as if I'm going to war.
25:56I've got backups on my backups.
25:58All right.
25:59Let's walk it.
26:00Walking, Chef.
26:01I'll follow right behind you in 30 seconds.
26:04Blue team, come here.
26:05Yes, Chef.
26:06Urgently.
26:07Why we got Mexican cheese in the fries when it should be Parmesan?
26:11I put the wrong cheese in, Chef.
26:12No, man.
26:13Hey, hold on.
26:14Come here.
26:15Sadly, there's more.
26:16Pork is raw.
26:17It's not even pink.
26:18Pink I can get away with.
26:19Well, you can't even get the right cheese for a New York strip, and you can't even cook
26:24me a pork chop with .
26:25Yes, Chef.
26:26Yes, Chef.
26:27Henry right now is having a hard time with those pork chops.
26:28He's not using the grill properly.
26:29He's not using the oven properly.
26:30He's not using his brain properly.
26:31All right, team.
26:32Six minutes out.
26:33Pork chop refired.
26:34Heard.
26:35Henry's a great chef, so I would expect better out of him.
26:36Yo, pork, are you good?
26:37Yeah, I'm good.
26:38Garnish is walking, Chef.
26:39That's beautiful, Henry.
26:40I got you.
26:41Thank you, Chef.
26:42I'm going to walk.
26:43All right, I'm walking pork.
26:44I'm going around you.
26:45Go, please.
26:46I'm walking pork.
26:47I'm walking pork.
26:48I'm walking pork.
26:49I'm walking pork.
26:50Yes, Chef.
26:51Give me four minutes.
26:52Four minutes.
26:53I can meet you in the window.
26:54Four minutes.
26:55I absolutely am very excited to be solo tonight on meat.
26:57You want to touch this?
26:58It's beautiful, Henry.
26:59I got you.
27:00I got you.
27:01Thank you, Chef.
27:02I'm going to walk.
27:03All right, I'm walking pork.
27:04I'm going around you.
27:05Go, please.
27:06That's bad, guys.
27:07We got this.
27:08With diners finally getting their first taste of pork chops.
27:09Mm.
27:10This pork is really good.
27:11The red team is hoping their entrees will impress as well.
27:14Entree to pork and to New York strip, please.
27:15Yes, Chef.
27:16Yes, Chef.
27:17Give me four minutes.
27:18Four minutes.
27:19You want to touch this and tell me what you think?
27:21Just throw in a little more.
27:22Yeah.
27:23OK, cool.
27:24Perfect.
27:25No, no, that's perfect.
27:26Hell yeah, I get to work by my damn self.
27:27It's the best way for me to work.
27:28Alone.
27:30You ready to walk?
27:31Yeah.
27:32Let's walk.
27:33You ready?
27:34There you go.
27:35Walk.
27:36Right behind.
27:37Heard.
27:42Ladies, come here.
27:43Yes, Chef.
27:44I have no idea what the going on there.
27:47That is over cooked.
27:50Not an ounce of juice.
27:51Yes, Chef.
27:52Jada.
27:53Yes, Chef.
27:54Come here.
27:55Up in the corner.
27:57Dry pork.
27:58Yes, Chef.
27:59Not over, not under, but dry.
28:00Very dry, Chef.
28:01Pork jerky.
28:02Jada's my girl, but I'm his.
28:05He thinks we suck without her.
28:07The glaze, like literally the last 60 seconds.
28:09This isn't glazed.
28:10Well, then I would pull it closer to you so that way it's not so hot.
28:13Ladies, are we hearing what she's saying?
28:16I mean, send her over here.
28:17You better listen to her ass because she's not talking to me.
28:23Starting to get a little pissed off.
28:24Like, this is embarrassing.
28:26Like, what the ?
28:27She needs to watch her mouth, bro.
28:30I don't have time for the petty , the slamming, the attitude, the ugh.
28:36We gotta get it together.
28:37I'd like to sell my meat at some point in time tonight.
28:40I got all these proteins cooked.
28:41Yeah, bitch, you got the easiest job out here right now.
28:43I got two strip.
28:44I'm ready to walk.
28:45Okay, heard.
28:46Yes, ma'am.
28:47Right behind.
28:52Chef.
28:55Good.
28:56Good.
28:57Well done.
28:58Let's go.
29:00You're very welcome.
29:01Wow.
29:02This pork chop is amazing.
29:03Think about it.
29:05Far now.
29:06Two strip.
29:07Two pork chop.
29:08Heard.
29:09Heard, chef.
29:10Let's go.
29:11Two strip.
29:12Four minutes.
29:13Two strips.
29:14Two pork.
29:15John, let's get fries, Brockton.
29:16All right, fries walking up.
29:17Garnish for two New Yorks.
29:18John seems very nervous on garnish.
29:20I know he sweats a lot, but he's already sweating.
29:22Now there's no cheese on there, is there?
29:27Blue team.
29:28Yes, chef.
29:29All of you.
29:30Yes, chef.
29:31Here's why we're not standing out.
29:33This is painful.
29:34I've gone from Mexican cheese over the fries.
29:37I've now gone back to no cheese on the fries.
29:40Yes, chef.
29:41Off, John, will you please?
29:42Yes, chef.
29:43Yes, chef.
29:44Bounce back, John.
29:45Come on, you got this.
29:46It's fries.
29:47Garnish is not that harvest station.
29:49You got to figure that out, boss.
29:52Do you need more time on that one?
29:54One minute.
29:55Yes, chef.
29:56Fries, chef.
29:57These feel a lot better.
29:58All right, perfect.
29:59Walking.
30:00We're walking.
30:01Two strips, two pork.
30:02John, your sides are up.
30:03Garnish is up.
30:04Waiting on the steaks.
30:05Walking right now, chef.
30:11Chris.
30:12Yes, chef.
30:13Fish, come here.
30:14What's that temperature there?
30:15That's many in Wales, chef.
30:16I just want it right, guys.
30:17I want it right.
30:18Get me two mid-rare New York strips.
30:21Oh, my God.
30:22Yes.
30:23The meat station is no joke.
30:25How long on that beef?
30:26I need two minutes, guys.
30:27All right?
30:28Two minutes.
30:29I think you're good.
30:30It's just the being there solo can really fluster you a little bit.
30:34One minute out, and I've refired my two strips.
30:36Yeah, I'm walking.
30:37You got it.
30:38I'm coming right behind you.
30:39Walk.
30:40Re-firing a new tube.
30:41John, send that, please.
30:42Complete that table, yes?
30:43Yes, chef.
30:44While Chris bounced back quickly from his overcooked New York strips.
30:48The steak is perfectly cooked.
30:50The Red Kitchen is looking to get their next table of entrees to the pass.
30:54You about to walk garnish?
30:55Yep.
30:56All right.
30:57Walking.
30:58Here?
30:59Yes.
31:00Ready to walk?
31:01Yeah.
31:02Walking.
31:03You're to the right, I'm to the left.
31:04Okay.
31:05Right, there's one.
31:06Ladies.
31:07Yes, chef.
31:08Come here.
31:09Yes, chef.
31:10Please don't be undercooked, chicken.
31:11Taste it.
31:12Oh, it's missing the cilantro.
31:13Oh, you can see it with your eyes, yeah?
31:14You've all switched off.
31:15The tiniest of details, no one gives a about.
31:16Come on.
31:17Come on.
31:18Hold on a minute before we start running away.
31:20When something happens, I'm going to eat.
31:21I'm going to eat.
31:22I'm going to eat.
31:23I'm going to eat.
31:24I'm going to eat.
31:25I'm going to eat.
31:26I'm going to eat.
31:27I'm going to eat.
31:28I'm going to eat.
31:29I'm going to eat.
31:30I'm going to eat.
31:31I'm going to eat.
31:32When something's really terrible, Chef Ramsay will
31:37take it and put a towel over it.
31:39So when you see the towel of terror, you're just like,
31:41oh, please don't be my thing.
31:42Please don't be my thing.
31:43Please don't be my thing.
31:44Please don't be my thing.
31:57It's over 90 minutes into dinner service.
31:59Ladies.
32:00Yes, chef.
32:01Come here.
32:02Yes, chef.
32:03Please don't be undercooked chicken.
32:04And Chef Ramsay has once again called the struggling
32:07red team to the pass.
32:09What happened to the ladies from the last service?
32:14I've got raw salmon.
32:16I've got raw chicken.
32:19Little Miss attitude I can't do no wrong does something wrong.
32:24Every station tonight has absolutely let me down.
32:29All of you, get out of there.
32:33And hey, come up with two nominees that your team could do without.
32:38Because this is embarrassing.
32:39Get out.
32:40Yes, chef.
32:46Good thing we got our food at least.
32:47Yeah.
32:48Anybody want to go first?
32:53I think fish had the worst issues.
32:56I was third.
32:57Fish also had the most amount of to cook on it, so like, chill out.
33:02You were cooking all the scallops?
33:03The one that was buttery?
33:04The next one that came back, I threw butter in her pan.
33:07And that was just you, pork chops, start to finish?
33:09Yeah.
33:10Those pork chops, I had Lisa check them and she said they were fine too, but I'm the only
33:15one that's going to be held accountable.
33:17I will say I did fail on a few things with garnish.
33:23Once I got back into it, the thing, I was getting it right.
33:27Everybody fixed their mistakes.
33:28Well, I didn't have any, it didn't hold back any tickets.
33:30It did.
33:31It did.
33:32Raw chicken is a little bit scarier than some under salted potatoes.
33:35And I fixed those potatoes.
33:36I mean, it's embarrassing when potatoes go up and they're not seasoned.
33:40It's embarrassing that he had to call Jada in there.
33:43You know how that makes us look?
33:45Jada leaves and we crumble.
33:46That's a problem.
33:47It's a big problem.
33:49Anaya just, she has the floor.
33:51I mean, she never doesn't have the floor.
33:53Even if Anaya doesn't have the floor, she's taking the floor.
33:56The teammate that's not here anymore, obviously, she's the one who's holding the team together.
34:00But she still feels the need to get loud.
34:02Literally, garnish tank tonight.
34:04If I was Chef Ramsay, I wouldn't want somebody like that to run my restaurant.
34:08I'm irritated as .
34:12While the red team tries to figure out who to nominate.
34:16Walking in one minute.
34:17Heard.
34:18The blue team is trying to avoid a similar fate.
34:21Garnish, go up.
34:23I'm coming right behind you.
34:24Walk.
34:25Heard.
34:26Come on, guys.
34:27I just grabbed you.
34:29Where are we?
34:30Mid-rare?
34:31Yes, sir.
34:33Yes, sir.
34:34Service, please.
34:35Guys, good job.
34:36Finish off, sir.
34:37This looks perfectly.
34:38Way better.
34:39Hey, blue team.
34:40Come here.
34:41Yes, Chef.
34:42Line up there.
34:43Half and half.
34:44Yes, Chef.
34:45Line up there.
34:46Yes, Chef.
34:47Line up there.
34:48Half and half.
34:49Yes, Chef.
34:50That was brutal.
34:51Mistake after mistake after mistake.
34:52There's no winning team.
34:53Get back to the door and come back to me with two names that you could do without.
34:58Because this performance was off out of here.
35:00Yes, Chef.
35:01Yes, Chef.
35:02Unbelievable.
35:03I think we just ripped the hand off doors.
35:04Let's vote.
35:05I'm going to have to go John and Chris.
35:06John, I mean, it's fries and cheese.
35:07It's a big mistake.
35:08It's a big mistake.
35:09There's no winning team.
35:10Get back to the door and come back to me with two names that you could do without.
35:12Because this performance was off out of here.
35:14Yes, Chef.
35:15Yes, Chef.
35:16Unbelievable.
35:17So, I think we just ripped the hand in off doors.
35:22Let's vote.
35:23I'm going to have to go John and Chris.
35:27John, I mean, it's fries and cheese.
35:32I'm going to go Chris and John.
35:37What I felt put us back would be, you know, Henry with pork chops and Chris on meat.
35:45I'm going to go Henry and John.
35:49Do I feel like I should go home for a pork chop?
35:52No.
35:53Do I feel like, you know, I led to service getting .
35:56Yeah, 100%.
35:57So, I'm going to vote for Chris and I'm going to vote for myself.
36:01Me holding myself accountable is not me wanting to go home.
36:04I deserve to be here.
36:05100%.
36:06I'm going to have to agree about the whole garnish thing.
36:08I think it was a bad night on garnish.
36:10The fact that we got pulled up to the pass several times for very minor mistakes.
36:16I think I'm just going to have to go for what, like, set us back the most, which was probably
36:21the pork chop.
36:22Yeah, it's a three-way tie.
36:23Red Team, have you reached a consensus?
36:30Yes, Chef.
36:32Cara Marie, Red Team's first nominee and why?
36:47Our first nominee tonight, Chef, is Alexandra.
36:50There was a lot of issues with having a lot of things come from garnish to the pass and
36:55being sent back for not being seasoned properly and missing ingredients or having wrong ingredients,
37:00Chef.
37:01Red Team's second nominee and why?
37:03Our second nominee tonight, Chef, is Sydney.
37:12Sydney struggled with the cook on pork chops and some of the scallops tonight, and that seemed
37:16to be the majority of the fish stations issued this evening, Chef.
37:20Blue Team, have you reached a consensus?
37:24Yes, Chef.
37:25Anthony, Blue Team's first nominee and why?
37:28Our first nominee is going to be John, Chef.
37:32We felt that we were getting pulled up to the pass for things like fries being wrong.
37:36You know, at this point in the competition, we felt that was a minor thing.
37:39We shouldn't be up, Chef.
37:41Blue Team's second nominee and why?
37:43Our second nominee is...
37:50Going to be Henry.
37:51We thought that there was an issue with that station, definitely an issue with those pork chops
38:07tonight that just kind of snowballed for our entree portion of the evening.
38:12OK.
38:13Step forward.
38:14Henry, John, Alexandra, Sydney, move.
38:17Let's go.
38:18Alexandra, this is your third time up there.
38:20I know, Chef.
38:21That's not a good sign for me.
38:22I'm willing to fight, Chef.
38:23How about bringing a fight during service?
38:25I want to bring your confidence back, Chef.
38:27It'll never happen again.
38:28And if it does, let me go right then.
38:34Sydney, what happened?
38:35I rushed my first scallops that got sent back.
38:38I definitely was not confident in my scallops at all, but I knew I needed to get food to the
38:42pass so I didn't let everyone else's **** die and I should have pushed back instead of sending them up.
38:46I'm starting to doubt the confidence I've got in you because if that's what you tried to push out and blindside me, is that a reflection of you as a chef?
38:53No, Chef, it's not a reflection of me, not by any means, Chef.
38:56I learned from my mistakes and I'm a fighter.
39:02John.
39:03Yes, Chef?
39:04The fries tonight.
39:05I've got one with wrong cheese, one with no cheese, and one that is undercooked.
39:09The same dish.
39:11What the **** happened tonight with you?
39:13I'm just...
39:14Truthfully now.
39:15Truthfully, Chef.
39:16I made a mental error in the very beginning, reusing the wrong cheese.
39:19And then from there, Chef, I was spending a lot of time remaking garnishes for recooks.
39:23And it just kind of made me wobbly, Chef.
39:25Tell me why you should stay in Hell's Kitchen.
39:27Chef, I'm a great leader. I work hard.
39:29Again, I've taken responsibility and I own up for mistakes that I've made.
39:32Ultimately, Chef, I got behind and I hold myself accountable to that.
39:36And I want to get better as a chef.
39:40Henry, why should you stay in Hell's Kitchen?
39:43I should stay in Hell's Kitchen because this is one ball that I'm never going to drop again.
39:46You know, I learned from my mistakes.
39:48And not only that, you know, first time being up here on elimination, you know, I have more to give you.
39:52I'm ready to show you tomorrow night's service.
39:54100%.
39:57My decision is?
39:58Henry.
40:08Your worst performance so far, young man.
40:09Yes, Chef.
40:10Get it together.
40:11Yes, Chef.
40:12Back in line.
40:13Yes, Chef.
40:14John.
40:21Young man, too many bad services.
40:23And honestly, on tonight's performance alone, it is as clear as day, you are not ready to become my head chef. Give me a jacket, please.
40:32Yes, Chef.
40:33Thank you for the opportunity, Chef.
40:35Appreciate you.
40:36Good night.
40:37Good night.
40:38You bet.
40:39Bye, John.
40:40Bye, John.
40:41Bye, team.
40:42Proud of you guys.
40:43Keep it up.
40:45Tonight wasn't my night.
40:47I didn't show you that I'm your guy, but I've kept my head up high.
40:50I took my lashings like a man.
40:52And I got better every single day that I came into this competition.
40:55Chef, it was an absolute honor and pleasure to be here.
40:58Next time you're down in Georgia, I hope that you give me a call and we can cook together on the farm.
41:03Sydney.
41:04Yes, Chef.
41:05Alexandra.
41:06Back in line.
41:09You've been so much better than what I've witnessed.
41:12That's the most frustrating thing.
41:14It's time to wake up all of you.
41:16Yes, Chef.
41:17Get out of here.
41:19That feeling up there in the hot seat, getting ripped to shreds by Chef Ramsay, I wouldn't wish that on anybody.
41:27Still here.
41:28I'm relieved my journey hasn't ended, but I'm disappointed that I've let Chef down.
41:36What do we do next time?
41:37Not it up.
41:38Don't count me out yet.
41:39We only go up from here.
41:41What did I tell you?
41:42Only up from here.
41:43What did I tell you?
41:44To hear Chef Ramsay say that he's losing confidence in me and he thinks that I crack under pressure is like...
41:52We're like, Chef, I'm not done. I'm going to keep fighting.
41:56I'm so proud of you.
41:57I'm so grateful to be able to have the opportunity to show him the next time that I'm not going to crack under pressure.
42:04I knew you pulled it right from here.
42:05John may be from the peach state, but there was nothing peachy about his performance tonight.
42:13Next time on Hell's Kitchen, Battle of the States.
42:21What the f***, Henry?
42:22Will the blue team do everything it can?
42:26I will literally kill these men.
42:28To throw the red team off their game.
42:30This is some Sabatua type f***.
42:32Oh, God.
42:33Dude, how did that happen?
42:34This f*** is way too salty.
42:36And will their antics go too far?
42:38What the f*** is on the floor in here?
42:39Oh, my God!
42:40Oh, my God!
42:41Oh, my God!
42:42Oh, my God!
42:43Oh, my God!
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