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00:01Previously on House Kitchen, Battle of the States.
00:04Oh.
00:05We're going to have a little fun.
00:06Oh, yeah.
00:07After deciphering license plates for ingredients.
00:09Pineapple.
00:10Bourbon, Chef.
00:11Portobello.
00:12Wow.
00:13Let's go, Red Team.
00:14Aniyah from Delaware ignored her team's concerns.
00:17I think it might be like a tad salty.
00:19Really, I like that.
00:20But Chef Ramsay agreed with the team.
00:23It is way too salty.
00:25With the scores tied, it was Henry from Texas'
00:28Korean sweet and sour glazed pork chop.
00:31It's delicious. Congratulations.
00:32That sent the blue team golfing and gloating.
00:36Stop being lazy.
00:38How about you guys shut the hell up.
00:40Go.
00:41Then Chef Ramsay surprised the chefs
00:43with a shocking announcement.
00:45The four chefs who have scored the lowest in the challenges
00:49will now be cooking for their life.
00:53Nevada's LA.
00:55The cook is beautiful.
00:57And Massachusetts' Jaden.
00:59The skin is crispy.
01:00And it's seasoned beautifully.
01:01Earned their right to remain in Hell's Kitchen.
01:04Say goodbye.
01:05Head back to the dorm.
01:06Henry!
01:07Leaving Cara Marine.
01:09The issue I've got here is the gumminess
01:12of that pan puree.
01:13And Chris in the hot seat.
01:15And the fish is.
01:16The fish is glistening.
01:17It's cooked beautifully.
01:18In the end, Chef Ramsay sent.
01:20Cara Marine.
01:21Home.
01:22Ending her dream of becoming head chef at Hell's Kitchen
01:25Foxwoods Resort Casino in Mashantucket, Connecticut.
01:32And now, the continuation of Hell's Kitchen.
01:35Oh, my God!
01:36I'm back.
01:37Even though I got a fight, it feels good to be back.
01:38Now I have to go to a new level.
01:39Oh, my God.
01:40Ew.
01:41Ew.
01:42Ew.
01:43You look so cute.
01:44Ew.
01:45We're in a top ten!
01:46Woo!
01:47We're in a top ten!
01:48Top ten, guys!
01:49Top ten!
01:50Top ten right here!
01:52Yeah, I am top ten but I might be ten.
01:53Ew.
01:58Weena's top ten!
02:00Weena's top ten!
02:02Top ten right here!
02:04Yeah, I'm top ten, but I might be ten.
02:07Who I am as a chef, who I am to my daughter,
02:10all that's in the line for me.
02:11I think that's my worst plate I've put up.
02:13From today, from right now,
02:15we are all on the same playing field.
02:17We are all top ten.
02:19Shake it off. It's only up from here.
02:22You guys didn't see it, but, like, he straight up was like,
02:24this is not me, and I think you're the weakest chef.
02:27He's like, that's far from it.
02:29He's like, it was just an average of numbers.
02:31Oh, my God, it's already over.
02:34It's been over.
02:37You're an ass. She heard you.
02:40You said it. Well, you were thinking it.
02:46Jada and Anaya think that they're hot .
02:49Hey, she heard her, right?
02:51Huh? Did she hear her?
02:52I don't know what you're talking about.
02:53What?
02:54Oh, nothing.
02:55Who are you to undermine what I just accomplished?
02:57It's what bullies do.
02:59If I could poke that bear without the repercussions
03:02of a hothead coming at me for the rest of this competition,
03:06I would look them dead in the eye and just be like,
03:08go yourself.
03:10True colors are showing.
03:11And Jada's a mouse in the kitchen during dinner service.
03:13I don't give a if they don't see me as a threat.
03:16I'm like, time will tell.
03:18And I'll be laughing in their faces because I'm a force
03:21to be reckoned with here.
03:23I'm stronger than both of them on the line.
03:26And you know what?
03:27Chef Reams is looking for a leader.
03:28And he's looking for a leader on the line.
03:30Neither one of them are leaders.
03:31No.
03:32Do they just feel threatened by you?
03:34If they do, great.
03:35If they don't, even better.
03:37Because then it's like a sleeper attack.
03:40Like, oh, I don't have to worry about this.
03:43Yeah, you do.
03:53Line up, guys.
03:54Let's go.
03:56Good morning.
03:57Morning, Chef.
03:58Today I'd like to talk to you about some well-known chefs.
04:01In fact, industry leaders.
04:02Let's begin with Emeril Lagasse.
04:05Yeah.
04:06He is a living legend.
04:08Bam!
04:09Essence of Emeril.
04:10That was his special seasoning.
04:11And he'd always be like, oh, yeah, babe.
04:12Graham Elliott.
04:13No way.
04:14Youngest ever two-star Michelin in Chicago.
04:17Yes.
04:18I actually met Graham Elliott once at a concert in Chicago.
04:20And yeah, it's on my social media.
04:22We took a picture together.
04:23Michelle Bernstein.
04:24Yeah.
04:25A James Beard Award winner.
04:27Powerhouse, Chef.
04:28She's in a league of her own.
04:29Lastly, the amazing Rock Harper.
04:31Oh, Rock Harper.
04:33Wow.
04:34How's Kitchen season three winner?
04:36Wow.
04:37Yes.
04:38Rock Harper is a badass.
04:40He is a great inspiration.
04:42These four also share one big thing in common.
04:46Anybody have a guess?
04:48They know you?
04:49That's true, but that's not the answer I'm looking for.
04:51Who mentored them?
04:52You're getting warmer.
04:53Well, I'm going to tell you one more critical thing that they all share.
04:57And that is where they got their start.
05:00Johnson and Wales University.
05:01Wow.
05:02That's where you went, Anaya, yes?
05:03Yes, Chef.
05:04That's where I went.
05:05Chris, too.
05:06I went to Johnson and Wales in 2018.
05:08Anything Johnson and Wales, I love.
05:10Listen carefully.
05:11Tomorrow night, Hell's Kitchen will be closed for a very exclusive private event.
05:15Wow.
05:16Celebrating Johnson and Wales University's 50 amazing years.
05:21So, for your next challenge, you'll be creating the menu for that celebration tomorrow night.
05:26Wow.
05:27The team that gets the most dishes on the menu wins this big challenge.
05:32Understood?
05:33Yes, Chef.
05:34Now, please welcome Assistant Dean T.J. Deladon.
05:38And one of their top students, Ollis Tafili.
05:42Welcome.
05:43Hi, buddy.
05:44I love seeing such young kids being so passionate about this
05:49because I remember when I was 14 years old in culinary school
05:53and dedicating my every fiber into this industry.
05:57T.J., let's get into the menu.
05:59Let's talk about the appetizers.
06:01Our hub campus is in Providence, Rhode Island, and we're the ocean state.
06:04So, squid and scallop, I think, is where we like to go.
06:06Love that.
06:07So, talk about the entrees.
06:08Where would you go with the fish?
06:09Yeah, we'd love to see monkfish, duck and filet mignon.
06:12Much like many schools, we base our curriculum on classic French technique.
06:17Think four to five ingredients.
06:19You've got to focus on knife cuts.
06:21Sauce productions.
06:22Make it clean.
06:23Don't overcomplicate it.
06:24This is right up my alley.
06:26Teams, have a quick meeting right now and decide who's doing what.
06:30I would love to do duck.
06:31Mugfish.
06:32Okay, and then we have squid.
06:33Scallop.
06:34Scallop.
06:35I'll do scallops.
06:36I want the squid.
06:37Who's doing filet?
06:38Oh, I was going to.
06:39Right.
06:40Red team, blue team, you've got 45 minutes to prepare your incredible tasting menus.
06:43Your 45 minutes start now.
06:45Off you go.
06:46All right, y'all be running too slow.
06:49All right, let's go.
06:50We gotta go.
06:51So I was thinking about doing like a bouillabaisse, but it usually has different seafood in it.
06:58Seafood in it.
06:59It's definitely a little risky to pull off a bouillabaisse because we're highlighting
07:02monkfish.
07:03So I definitely want to try to take heart to using some really hearty veggies.
07:07The broth has to be on point.
07:09I don't think I should blitz the tomatoes because I think bouillabaisse is usually like
07:12a thinner broth.
07:13So to do this in 45 minutes is a little psychotic.
07:19Let me get these blueberries going.
07:22Ellie, what are you thinking about?
07:24Chef, I want to do a blueberry brandy demi and then a little bit of a toasted farro and
07:28then just that scored beautiful duck on top.
07:30Are you putting anything else in that farro?
07:32I'm still thinking.
07:33I am not the most experienced with French.
07:35Okay, I'm going to make spinach pasta.
07:38Okay.
07:39Flash fried squid.
07:40Heard that.
07:41I know we only have 45 minutes and making fresh pasta is absolutely a huge risk, but I
07:46have to impress my school.
07:47I didn't just spend $70,000 on college for no reason.
07:50Please don't stir.
07:51Oh my lord.
07:55Chef, I'm going to make a squid sausage.
07:57Is this just an idea?
07:58Have you done something like this before?
07:59I guess.
08:00Yes, chef.
08:01I'm walking on the wild side.
08:02I decided to do squid inside a squid because I really thought about trying to think outside
08:06the box because that's who I am as a person.
08:08I'm not normal.
08:09I don't think straight.
08:10Oh, this?
08:11Oh, that's it?
08:12My food is going to show you that this man is insane.
08:15I am literally a mad scientist.
08:16You want me to twist it?
08:20What you making?
08:21I'm doing a chiron sauce for my filet.
08:23Ah.
08:24Chiron sauce is very hard to make because it breaks easily.
08:27Ladies, you have about 26 minutes left.
08:29Holy .
08:30If I this sauce up once, I just won't have French components on it.
08:35I need this to happen fast.
08:38Does anybody need, like, a second opinion on anything?
08:41Jada.
08:42Yes, sir.
08:43Here.
08:44I think once you add the peppercorns, maybe some herbs in there at the end, too.
08:49So it's nice and sexy.
08:50Heard that.
08:51I definitely feel respected by these guys.
08:53And I think a lot of that has to do with the fact that I respect them.
08:56I will drop anything in a hat.
08:57I'm sorry.
08:58What's that phrase?
08:59I'll drop.
09:00I'll drop anything I'm doing.
09:02Jada, right here.
09:03Do you want to get a taste?
09:04Yes.
09:05I'll stop what I'm doing with the drop of a hat.
09:08Okay.
09:09Jada.
09:10Yeah, your name.
09:11Filet up off.
09:12I would go white because your sauce is dark already.
09:14Thank you, chef.
09:16Seven minutes, ladies.
09:17Seven minutes.
09:18Seven minutes.
09:19I'm not stressed out.
09:20And you haven't even touched your protein.
09:22I know, chef.
09:23I mean, if you don't nail the protein, the rest of it doesn't matter.
09:25All right.
09:26Gonna start protein right now, chef.
09:28Chop that damn squid and pull it up.
09:30Put it on the plate.
09:31It'll be perfect.
09:32What are the trick to these damn things?
09:38Ah.
09:39It's already starting to break.
09:40I was worried about that.
09:42It wasn't broken like literally right before I put it on.
09:45Final minute.
09:46Come on.
09:47Let's go.
09:48Come on.
09:49My duck is not rested enough.
09:51It's bleeding everywhere.
09:5345 seconds.
09:54I need a towel.
09:55Right here.
09:56Throw it to me.
09:58Let's go.
09:59If it bleeds everywhere, it's gonna show that I don't know how to cook, Doug.
10:02Like, please.
10:03Ugh.
10:04All right, guys.
10:05We gotta start walking.
10:06Let's start walking, chef.
10:07Key word is walking.
10:08Don't run.
10:09Five, four, three, two, one.
10:12And well done.
10:16Now, listen carefully.
10:17Your dishes will be judged head to head.
10:18Whichever dish gets the point that will go on the menu.
10:21Wow.
10:22Let's begin with the battle of the scallops.
10:24Let's go.
10:25Lisa.
10:26Lisa.
10:27Lisa.
10:28And Jayden.
10:29Sell it, Jayden.
10:30Right.
10:31Let's start with Jayden.
10:33Chef, I have a seared scallops with a citrus beur blanc.
10:36Presentation is stunning.
10:37Well done.
10:38Thank you, chef.
10:39This was a challenge for me because I'm more of a rustic plater.
10:42Hollis, how does that taste?
10:43I like the brightness from the citrus.
10:45And the scallops are cooked very nice.
10:47It's really nice enough.
10:48Thank you, chef.
10:49Right.
10:50Beur blanc is exceptional.
10:51Thank you, chefs.
10:52Lisa, describe your dish.
10:53You have pan-seared scallops with a clam and fennel broth.
10:57Hollis, how does that look?
10:58Absolutely amazing.
11:00Scallops are cooked very nicely.
11:03I think it needs a little citrus.
11:06TJ, which one goes on the menu to start this incredible celebration tomorrow night?
11:15Jayden.
11:16Jayden, congratulations.
11:17Well done.
11:18I think that was definitely an upset for Lisa.
11:21Like, I'll be honest, I didn't even see that coming.
11:23But I'm really proud of Jayden.
11:25Up next, Battle of the Squid.
11:27It's so weird that I end up on the season that we're doing something for Johnson & Wells
11:31as somebody who went to Johnson & Wells.
11:33Battle of the JWU as well.
11:35This is very important to me.
11:36Chris, please, describe your dish.
11:38I took the squid.
11:39I made it into, like, a, like, sausage kind of.
11:41Stuffed it.
11:42And cannot have anything French without some caviar on this chef.
11:44Everyone loves caviar.
11:45So I put a nice lump of caviar on top.
11:47TJ, officially, what do you think?
11:48Using the tentacles, you get a little bit of that purple color coming out.
11:52That's great.
11:53I think it's a little heavy on the caviar.
11:54Caviar's delicious.
11:55Who don't like caviar?
11:56Ooh!
11:57Does it taste as good as it look?
11:58It's good.
11:59The beurre blanc is good.
12:00The composition of the dish is nicely done.
12:02Good effort.
12:03Well done, Chris.
12:04Naya, describe your dish, please.
12:05Today, I have a fresh-made spinach pasta.
12:08I flash-fried the squid and a little bit of port wine balsamic reduction.
12:11How did that taste, please?
12:12I think there was a lot of depth of flavor in there.
12:15It was very nice.
12:16I thought the pasta was cooked properly.
12:19Maybe a little bit on the thicker side.
12:21I thought the squid was cooked nicely.
12:22It pays a lot of homage to our kind of state dish in Rhode Island.
12:25Yes, Chef.
12:26The calamari, so I appreciate that.
12:28TJ, is he going to go to the red team or the blue team?
12:31I have tremendous school pride, so if I can't represent JWU for the JWU dinner, God, I'm going
12:36to be embarrassed.
12:37This is so hard.
12:38TJ, is he going to go to the red team or the blue team?
12:52This is so hard.
12:53I'm going to go with technique on this one.
12:57And I'm going to go red team.
13:00Well done.
13:01Anaya.
13:02JWU Charlotte!
13:03Anaya gets the point.
13:05Woohoo, Anaya.
13:06Another reason for Anaya to talk in the dorms.
13:08There we go.
13:09Good job, Chris.
13:10Good job.
13:11Well done.
13:12Thank you, Chefs.
13:13Next up, the battle of the monkfish.
13:17Let's go, Alexandra.
13:18And Jada.
13:19Jada.
13:20So in front of you, Chefs, we have a brown butter poached monkfish.
13:24This dish in itself is kind of a play on bouillabaisse.
13:27I was hoping someone would do a bouillabaisse.
13:31It's gorgeous.
13:32I'm amazed you got anything done in 45 minutes.
13:34A bouillabaisse takes 45 hours.
13:35Just a marinade.
13:36You smart bitch.
13:38Monkfish is good.
13:39It's cooked properly.
13:40The broth is tasty.
13:41Thank you, Chef.
13:42Good.
13:43Well done.
13:44Alexandra, please describe your dish.
13:45It is a velouté poached monkfish with a carrot soup.
13:49Visually, very, very pretty.
13:52It looks beautiful.
13:53Hollis, how was that?
13:54I think the soup might have been a little bit heavy.
13:56TJ, is it the monkfish from Jada or the monkfish from Alexandra?
14:01I'm gonna go with Jada.
14:02Jada, congratulations.
14:05Great job.
14:06Right, next up, the battle of the duck.
14:09I am definitely really, really nervous.
14:11Anthony's a powerhouse when it comes to French cuisine.
14:14My heart is just like...
14:17Let's start with Anthony first.
14:19So I kind of did a spin-off of duck a l'orange.
14:21I did a little fennel and frisee salad with a cherry vinaigrette.
14:24TJ, how was that?
14:25The duck is cooked beautifully.
14:26The chive and the red onion, I wasn't expecting that.
14:28That was tasty.
14:29Thank you, Chef.
14:30Okay, Ellie, describe the dish, please, to TJ and Hollis.
14:33I have a pan-seared duck breast with a duck fat creamy farro.
14:37We talk about letting the meat rest, right?
14:40That's important.
14:41You can see what happens when you slice the meat that's cooked to temperature too early.
14:44Color-wise, great.
14:46I love the use of farro.
14:47Does the point go to Anthony on the blue team or Ellie on the red team?
14:51If it goes to Anthony, the blue team have won it.
14:54I just cooked for my life last night, and I just want to win a point.
15:00I'm gonna make this decision based purely on technique, and I'm gonna go with Anthony.
15:06Anthony, congratulations.
15:07I appreciate it.
15:08Well done.
15:09Congratulations.
15:10Well done.
15:11Oh.
15:12Blue team have won the challenge.
15:14We still have a menu item to fill, the filet.
15:17Henry, describe your dish, please.
15:19We have a classic filet au poivre, green peppercorn, palms puree, and top of a little microcherville.
15:24Out of every dish I've seen, that's the most classic French-looking dish.
15:28Very nice.
15:29Oh, beautiful.
15:30Nice.
15:31That's a mid-rest.
15:32Chef, how did that taste for you?
15:33It perfectly seasoned.
15:34It's great.
15:35Thank you, Chef.
15:36Right.
15:37Sydney, please describe your dish to Chef.
15:38I have a pan-seared filet, palm puree, but I have chives and chevre cheese.
15:42Sure on, a classic, especially with a filet.
15:45Really beautifully cooked.
15:46Yes.
15:47Man.
15:48Really nice flavor there, though.
15:49Thank you, Chef.
15:50Is it Sydney's from the red team, or Henry's from the blue team?
15:52Please.
15:53Henry.
15:54Henry.
15:55Thank you, Chef.
15:56Well done.
15:57Thank you very much.
15:58Blue team.
15:59Four out of the five dishes.
16:00This is a blowout.
16:01Like, the folks in the stands wanted to see a good game, and they didn't get it because
16:04we blew them the out.
16:06Join me in thanking TJ and Hollis.
16:09Thank you, Chef.
16:10Thank you, Chef.
16:11Thank you, Chef.
16:12Thank you, Chef.
16:13Thank you, Chef.
16:14That was a landslide.
16:15Oof.
16:16Blue team, you five will be spending the night in one of the Northeast's most popular vacation
16:21hot spots.
16:22You're going to Cape Cod.
16:24Oh, .
16:25Yes.
16:26I'm going home, baby.
16:27That's right.
16:28Jaden's neighborhood.
16:29But you won't be sitting and staring at the ocean.
16:32You'll be soaring over it, parasailing.
16:35Oh, my God.
16:36Woo!
16:37I'm going parasailing, baby.
16:39I'm so excited to show blue team my home.
16:41Usually, I have to cater to the tourists, but today, I'm the tourist, baby.
16:45Red team, we want tomorrow night's celebration to be extra special.
16:48So, you'll be making them a four-tiered anniversary cake.
16:52So, you'll be swapping your chef's hats for baker's hats.
16:55In fact, while we're on the topic of university, it makes me think about dorm life.
16:59No.
17:00Because it's also dorm cleaning day.
17:04Clean sheets, puffed up pillows, all the weird hair gone out of the showers.
17:09Have you seen the dorms?
17:10Oh, my God.
17:11My Lord.
17:12Can we have some Poo-Pourri, please?
17:14Ladies, get to it.
17:15Let's go.
17:16Oh, boy.
17:17Let's go.
17:25This sponge needs to be burned.
17:28Can we get some beers in here?
17:29Yeah.
17:30Well, red team, enjoy cleaning.
17:32The off right now.
17:34Wife sure is grand, isn't it?
17:37Getting in that Cape Cod mindset, I see.
17:40Ugh, who didn't get their sock in the ?
17:43Oh, my God.
17:44This is the one punishment I did not want to get.
17:49Boys are so messy.
17:51I'm a chef.
17:52I'm not a maid.
17:54People are disgusting.
17:55Woo!
17:56Woo!
17:57Woo!
17:58Woo!
17:59Let's go!
18:01I have like an irrational fear of heights.
18:03My mind's just kind of racing right now.
18:04Come on!
18:05Get out!
18:06I have like an irrational fear of heights.
18:11My mind's just kind of racing right now.
18:13Come on, get up!
18:15Henry is bricks.
18:17You can just look at his face.
18:18He's pale.
18:19Don't look so terrified.
18:22Henry, get your together.
18:24You were in the Air Force.
18:25Come on, man.
18:26I love my life.
18:27I love my kids.
18:28My bitches!
18:30Oh my god!
18:36Holy !
18:37Let's go!
18:38Woo!
18:40Go higher!
18:42Don't listen to these !
18:44You keep it right here!
18:58Oh my goodness.
19:00Oh, let's go.
19:01I see oysters.
19:02Oysters!
19:03Like, you guys really whooped ass today.
19:05Like, Jada, I'm proud of you, dawg.
19:06Jada, thank you for your little mentorship, too,
19:09in the beginning, because, like, my mind is just racing.
19:11I'm like, I want to do this, this, this.
19:12I said, let's relax.
19:14I'm like, we're keeping it simple, right?
19:16Simplicity is key, and I'm learning that so much
19:18this whole challenge.
19:19Hell yeah, man.
19:20We're genuinely glad that you're on our team.
19:21I'm glad I'm here, because, honestly, on the red team,
19:23I was like, maybe I'm just not, like, loud enough.
19:26Maybe I'm not, like, dramatic enough.
19:27Maybe I don't have enough beef with everybody, you know?
19:30We need more insight on the girls.
19:32I'm like, I don't have to.
19:33They just air that out.
19:35There's no secrets to be had over there.
19:37You can just see it.
19:38The red team right now, I bet Aniyah is pissed.
19:41Oh, yeah, she bet Aniyah is, they're yelling at each other.
19:44Uh-huh.
19:46I don't like baking.
19:49Baking can kiss my ass.
19:51I opened a bakery at my last job.
19:54I love baking cakes.
19:56Baking sucks.
19:59Are you making a stank face at me, bitch?
20:02Ah!
20:04It's just annoying.
20:05It's making baking not as fun as it should be.
20:09James just left to go to the pool.
20:11I'm stuck here with you guys.
20:12Yeah, sorry.
20:13Sorry, Chef.
20:15I'm sorry, too.
20:17I got a point today, so.
20:21So unnecessary.
20:22Why do you even have to say that?
20:24Are you trying to show out for Chef Michelle?
20:26Yeah.
20:27I'll be in the finale.
20:29Sorry, girls.
20:30Maybe one of you will be there with me.
20:32Is it really a good idea to just continuously piss off
20:35the people that could make or break it for you in the finale?
20:41Look at those faces.
20:42I would think you would want to start, you know, being nice.
20:46These bitches better watch out.
20:48Ah!
20:56Mourinho?
20:57T-Chef.
20:58Open Hell's Kitchen, please.
20:59So bit off.
21:05Tonight, Hell's Kitchen is hosting the biggest
21:07culinary celebration in America.
21:09Hi.
21:11It's Johnson and Wales University's 50th culinary school
21:15anniversary dinner.
21:16Chris, never did you imagine
21:17when you were studying at the university
21:18you'd be doing this, did you?
21:19I did not, chef.
21:20In addition to some Hell's Kitchen classics.
21:23May I have the lobster risotto?
21:25I'll have the crispy skin salmon, please.
21:27Tonight's menu features the five winning dishes
21:30from yesterday's challenge.
21:32Can I please get the roasted duck breast?
21:34Can I get the steak au poivre?
21:36The monkfish bouillon base looks awesome.
21:38In the center of the dining room
21:39is a special VIP 12 top
21:41with many of the university's top representatives,
21:44including season three winner, Rock Harper.
21:49How are you doing, brother?
21:51Oh my goodness.
21:52Likewise.
21:53Clearly, this high-profile event
21:55has the chefs feeling the pressure.
21:58Five, yes, four covers, table 21.
22:00Two scallops, two risottos.
22:01Yes, chef.
22:01Five scallops, two risottos.
22:03That's it.
22:03I'm definitely worried that Anaya and Alex
22:06won't be able to communicate properly on Fish Station.
22:08Hey, you guys ready to walk?
22:10No, the scallops aren't ready.
22:12I'm responsible for the scallops
22:14and lobster this evening.
22:15Watching your lobster?
22:16It's been a rough go between Anaya and myself.
22:18Right here.
22:19That's not true.
22:19This is the problem.
22:20You won't let me speak my piece.
22:22I don't care about your piece.
22:23I know.
22:23I'm tired of it.
22:24You're not a team player.
22:25I'm tired of it.
22:26I don't think these are ready either, Alex.
22:28They're ready.
22:29Anaya, just let me cook
22:30without coming over and telling me how to do it.
22:33Right here, chef.
22:38Anaya, Alexander, come here.
22:41Ice cold in the center.
22:42Back in the bag.
22:43Come on.
22:44Come on.
22:45If Alexandra up, we both up.
22:48So Alexandra has to get this correct.
22:50Ladies, I want the scallops now.
22:52Walking?
22:53Walking.
22:59Right, ladies.
23:00Time out.
23:00All of you, come here.
23:02sake.
23:03They're ice cold again.
23:04Alex, you said you were ready.
23:06Was that you, Alexandra?
23:07Yes, chef.
23:07It's ice cold.
23:08You can just see the color.
23:09It's raw.
23:10Yes, chef.
23:10Come on.
23:11This is my alma mater.
23:12I am not around today.
23:14Alex, get them in the pan.
23:15Let's go.
23:15This pan is hot as .
23:16Let's go.
23:17If I have to be a leader, I will take charge,
23:20and I will do it myself.
23:21Walking scallops now.
23:23Let me feel better.
23:25Go.
23:30Yeah?
23:31Yeah.
23:32All right, service, please.
23:33Let's go.
23:33With appetizers starting to move steadily
23:36out of both kitchens.
23:37Walking risotto already?
23:39Walking some scallops.
23:41That scallop is, like, perfectly perfect.
23:43Right.
23:44Jayden, with me, please.
23:45Lisa, with me, please.
23:46Yes, chef.
23:47Chef Ramsay's calling Lisa and Jayden together
23:49to begin splitting up the VIP 12 top table.
23:53OK, blue team, you've got two fettuccine,
23:55two scallops, two risotto.
23:56And red team, two fettuccine, two scallops, two risotto.
23:58Give me a time, please.
23:59I need five minutes.
24:00Five minutes, yes?
24:01Yes, chef.
24:01Count it down.
24:02Let's go.
24:03How long on the six top, Lisa?
24:04We're going to do five minutes out.
24:06We don't have any scallops, chef.
24:08It's a six top.
24:09Yes, you do.
24:09It's two scallops, two risotto, two fettuccine.
24:11Yes, chef?
24:12That's correct.
24:13OK, heard.
24:14Honestly, I think Alexandra is sometimes
24:16in a la-la land, just kind of like,
24:18do-do-do-do-do.
24:20Drop them quick.
24:21Drop them quick.
24:21Get them in there.
24:22Make sure they're dry.
24:23Really good dry.
24:24I have to keep talking to her.
24:25I have to make sure that she's on her .
24:27All right, start flipping.
24:28Start with that one.
24:30Hey, you talk to me, baby, all right?
24:32Three minutes.
24:33OK, thank you.
24:34About to cook for Johnson & Wells.
24:35Like, this is about to be something great.
24:37I'm ready to walk.
24:38All right, let's walk.
24:39Scallops.
24:40Go.
24:41And I think it's going to be a great menu.
24:43It's super easy.
24:44It's going to be fun.
24:46Blue team, come here.
24:47Yes, chef.
24:49Look, it's undercooked.
24:50It's ice cold in the middle.
24:51It's undercooked.
24:52It's a 12 top.
24:52Come on.
24:53Yes, chef.
24:53Get it back here.
24:54You of all people, let's go.
24:56I need to make sure that I get it together.
24:58It's Johnson & Wells, so I want to show them
25:00how I can cook, you know, that I don't get yelled at by
25:03Chef Ramsay tonight.
25:05I don't have that up.
25:07Walking risotto.
25:08Right behind you, I'm going to walk your lobster.
25:11Right behind.
25:14Hey, red team, come here, all of you.
25:17I'm not serving it.
25:18It's rock hard.
25:19Yes, chef.
25:19It's not edible.
25:20Yes, chef.
25:21Get them going.
25:22Let's go.
25:22Let's go, let's go, let's go.
25:23Don't let my risotto die.
25:24Come on, let's go.
25:25I know that Alex is supposed to be cooking the scallops
25:28and lobster for the app station, but every time I look over,
25:33it seems that Anaya has her hands on the pan.
25:36Lobster, how long?
25:37Two minutes, chef.
25:38No, a minute, chef.
25:39One minute.
25:39I only need a minute.
25:40I only need a minute.
25:42Not on my alma mater.
25:43Oh, Lord.
25:45Scallops, I'm dying.
25:46Let's go.
25:47Go.
25:48Let's go, please, Chris.
25:49Walking scallops.
25:53Henry, Chris.
25:54They're still ice cold.
25:56They're still ice cold in the center.
25:58Come on, guys.
26:00All right, Chris, hand and base.
26:01I got a pan right here.
26:02Hot pan and base.
26:02Right here, right here.
26:03Go, go, go, go.
26:04I think Chris is feeling a little extra pressure tonight
26:06because he is Johnson & Will's alumni.
26:08Anthony, help him out.
26:09Yes, chef.
26:09What do you need from me?
26:10What do you need?
26:10I'm good.
26:11I'm good.
26:11You good?
26:12OK.
26:12This just kind of weighs me off.
26:13I'm like, all right, man.
26:14This is all you, then.
26:16Go.
26:16One and done.
26:17Walking scallops.
26:18Walking scallops hurt.
26:23Blue team.
26:23Yes, chef.
26:24I'm here.
26:25So we've gone from undercooked three times to what?
26:28Overcooked, chef.
26:29What's happened to you?
26:29This is your culinary university.
26:31Yes, chef.
26:32Get a grip.
26:33Let's go.
26:33Yes, chef.
26:34It's obvious that Chris is setting us back.
26:36His scallops got sent back three times.
26:39I mean, some are overcooked.
26:40Some are undercooked.
26:42Yo, you got to hold on.
26:44Chef, I need another one of scallops.
26:47No scallops, chef.
26:49I overcooked scallops.
26:50I don't have any more scallops, so I'm running around looking for scallops.
26:52There's no more scallops anywhere.
26:54I can't sell without just scallops.
26:56No scallops nowhere.
26:57I have none.
27:06It's 25 minutes into Johnson & Wales' 50th anniversary dinner.
27:12Chef, I need another one of scallops.
27:13And New Jersey's Chris is shell-shocked after running out of scallops.
27:18Where are the scallops?
27:19Chef, I need another one of the scallops to sell.
27:21Did you look in the back?
27:22Did you look everywhere?
27:22Because we had enough orders.
27:23I was checking that.
27:24You shouldn't be out.
27:25How?
27:28Where are they?
27:29Where are they?
27:30Where are they?
27:34Like, I have to pull it together.
27:36Like, I got to get them out as soon as possible.
27:37We're at 90 seconds on that 12 top, guys.
27:3990 seconds heard!
27:41Gallops, how are you looking?
27:43If it's not cooked, I'm not selling it.
27:44I'm sorry.
27:45I might get yelled at.
27:46OK, ready to walk?
27:47Walking.
27:51Finally.
27:52Gallops, right here.
27:56Go.
27:57The Johnson & Wales 12 top finally receives their appetizers,
28:01and the reviews are overwhelmingly positive.
28:04That's good.
28:04That was really good.
28:05Juicy, very delicious.
28:09On order, 4, cover, 7, 23.
28:10Entree to monkfish, to steak.
28:13Heard.
28:13Yes, Chef.
28:14I have four minutes out.
28:16Two strip, two monkfish.
28:17Steak.
28:18The abbreviation is steak tonight, OK?
28:20Got it.
28:20OK.
28:21Steak.
28:21Heard.
28:22So steak means filet.
28:24So that means whenever I hear steak, I got to put on a filet.
28:29You ready to walk?
28:30Let's walk.
28:31Let's walk.
28:31Two strip, two monk.
28:33Steak.
28:33Two monkfish, two steak.
28:35Chef, very hot.
28:36I hope so.
28:36It's a kitchen.
28:37Yes, Chef.
28:37Ellie, nicely cooked.
28:42Thank you, Chef.
28:44Service, please.
28:46Right.
28:46Fire now.
28:47Two duck, two steak.
28:48Four minutes.
28:49Two duck, two strip.
28:50Oh, no.
28:52Or, two steak.
28:53Oh, .
28:53With Ellie feeling the heat on the meat station,
28:58in the blue kitchen, Chef Ramsay is firing.
29:02Two monkfish, two steak.
29:02Two monkfish, two steak.
29:04Seven minutes to the window.
29:05All right.
29:06Tonight, Chef Ramsay puts me on meat station solo.
29:09I'm actually feeling pretty good.
29:11I know how to cook a piece of meat,
29:12so this is not new for me.
29:14How long, Jada?
29:16On.
29:17Oh, come here, young lady.
29:18Yes, Chef.
29:18Come here.
29:19Blue team, come here.
29:20How did we forget, first of all?
29:22That was my fault, Chef.
29:23I fired two monkfish, two steak.
29:25Do you not remember me asking you that?
29:27I do remember, Chef.
29:28Do you not remember?
29:28Yes, Chef.
29:29Holy .
29:30Five minutes to the window, guys.
29:31Five minutes.
29:32Garnison four, two monkfish, two steak.
29:34I think I was a little too in the zone,
29:36and I was like, where am I?
29:38Jada, I'm asking for leadership,
29:40and so I turned my back, and I'm like, silence.
29:43Which proves me one thing.
29:44You can cook, but you can't lead.
29:46That's obvious.
29:47I think we all know that that's not true,
29:49but this is a test.
29:50I'm going to use it as motivation,
29:52because I know I can lead.
29:54Walking to the window, a two filet, two monkfish.
29:57All right, two booyah.
29:58Behind.
29:59Hot pan, Chef, on your left.
30:03Jada, come here.
30:05Yes, Chef.
30:06Nicely cooked.
30:07Thank you, Chef.
30:08Why are you holding it back?
30:08I don't know.
30:09Yes, Chef.
30:09I do not know.
30:10Hey, young lady.
30:11Yes, Chef.
30:11When you're cooking to finesse like that,
30:13you've got to drive it.
30:14Yes, Chef.
30:14Let's go.
30:15Behind.
30:16As Jada bounces back with perfectly cooked meat.
30:19Right, fish and meat.
30:20Come here.
30:21It's once again time for both kitchens
30:23to deliver for the special VIP 12 top.
30:26Red team, it's two salmon, two duck, two steak.
30:28Blue team, it's two salmon, two monkfish, two steak.
30:30How long?
30:31Yes, Chef.
30:31Six minutes.
30:32We can do seven.
30:33Let's go.
30:33Yes, Chef.
30:34Seven minutes on the sixth top.
30:35I definitely think I could have ran fish by myself tonight.
30:38Salmon is going in the oven right now.
30:40I don't know what Alex is doing.
30:41We're five out on the 12 top.
30:43Five out, heard.
30:43Two salmon, two duck, and two strict steak.
30:46Yes, ma'am.
30:47I'm going to show that I'm a leader tonight,
30:49so I'm kind of pushing her aside.
30:51Like, I don't really need the help,
30:52but, you know, follow me up, and you can be very helpful.
30:55Dania, is there anything I can do for you besides get you sauce?
30:57No, ma'am.
30:58I think I am good.
31:01Dania's pushing me out of the way.
31:03I'm not going to start yelling and pushing or fighting with her
31:05or being unprofessional.
31:07Alexander, you can't just stand there.
31:09Yes, Chef.
31:10That's not a sign of a leader.
31:11Yes, Chef.
31:11Drive the ticket.
31:13Yes, Chef.
31:14You can't let anyone bully you.
31:16You have to stand your ground, especially here.
31:20Do you need your anything?
31:21No, ma'am.
31:22I think I'm okay right now.
31:23Heard.
31:24And I definitely successfully bullied Alex right off that station.
31:28Walking two strip and two duck.
31:30Walking salmon.
31:34Nicely cooked.
31:37Duck is beautifully done.
31:38All right, guys, I'm walking.
31:40Salmon walking.
31:44Go, please.
31:45Let's go.
31:4512-top, let's go.
31:47Once again, Johnson & Wales' VIP 12-top
31:50is awestruck by their dishes.
31:52Whoever cooked this, they can give me a run for my money.
31:55And with the big table in the clear.
31:57That's top-notch.
31:59Both teams are working on their final entrees of the night.
32:02Walking right now.
32:04Keep it up, guys.
32:04We're going to keep pushing.
32:06Service, please.
32:06It's really good.
32:08Seasoned really well.
32:09This sauce is good.
32:14Thankfully, our esteemed guest from Johnson & Wales extremely happy.
32:20I, however, am not.
32:24Because I know we can be better, especially at this stage of the competition.
32:28You're in the top ten.
32:33So the winning team tonight...
32:35So the winning team tonight...
32:52is neither of you.
32:58And it pains me.
33:02We had the same silly mistakes in the red kitchen as we did in the blue kitchen.
33:07It was a mirror image.
33:09Ice cold in the center.
33:10Back in the pan.
33:11Come on.
33:12Ice cold in the middle.
33:13It's undercooked.
33:13The 12-top.
33:14Come on.
33:15They're ice cold again.
33:16Yes, chef.
33:16They're still ice cold in the center.
33:18Come on.
33:19Yes, chef.
33:19Nobody had the edge tonight.
33:22So, red team, blue team, head back to the dorms and come back to me with two individuals
33:28from your team you could do without.
33:31Is that clear?
33:31Yes, chef.
33:33Get out of here.
33:33You know, I wanted to make my school proud, and I failed miserably.
33:41Well, let's just break it down.
33:43I know I'm going up there.
33:44I'm out there.
33:44But, like, for y'all four, we've got to figure something out.
33:47So now we've got to go down to details at this point, no?
33:50All right.
33:51Jada, chef was on your ass about communication and leadership.
33:54And I think he's harder on me because he knows that I can.
33:57But I think when it comes down to it, the criteria should be overall.
34:01Yeah, overall.
34:01It has to be overall at this point.
34:03You know?
34:03Yeah, 100%.
34:04Yeah, at this point.
34:05Where do we meet that at, then?
34:06So what is that?
34:07This is hard, bro.
34:09It is.
34:09Yeah.
34:12This sucks.
34:15So I will take ownership on the fact that I messed up.
34:19I'm going to say just fish station.
34:21I say Alex and Anaya.
34:24Yeah, I guess we should go with fish tonight.
34:26I did salmon and monk fish tonight.
34:30So, personally, for myself, I didn't have any.
34:33But that lobster that went up, didn't you cook that one?
34:37Okay.
34:38So myself and Alex in?
34:41Anaya has this big-ass head right now.
34:46Quite frankly, I bailed fish out.
34:49Everything that came back, I fixed it.
34:51I see right through it, like, translucent.
34:55I took leadership and I fixed everything that came back on fish.
34:58But you also didn't really give me a chance to try to fix my mistake.
35:01If you're tanking and you're, like, falling down.
35:03I wasn't tanking.
35:04When you're not allowed to work your station, it's hard to.
35:06As far as Anaya's behaviors and toxicity goes, I think more and more people every day are noticing it.
35:14I didn't make any **** ups tonight, so I feel like it's a kick in the nuts for me to go up just because it's a joint station.
35:20Yeah.
35:20That was how it went.
35:21Okay, wait, wait, wait, wait, wait.
35:22You still think that it's you and Anaya?
35:24Yeah.
35:42Blue team, have you come to a consensus?
35:46Yes, chef.
35:46Jada, blue team's first nominee and why?
35:49Our first nominee, chef, is going to be Chris.
35:50Tonight, he had scallops that got sent back very frequently.
35:56Blue team's second nominee and why?
35:59Our second nominee, chef, is going to be Jaden.
36:02What it really came down to, chef, was a cumulative vote of who we think is one of the weaker chefs on the team based off everything that we've seen so far in this competition.
36:10Okay.
36:11Red team, have you come to a consensus?
36:13Yes, chef.
36:14Sydney, red team's first nominee and why?
36:16Chef, our first nominee is Alex.
36:18Unfortunately, chef, we did have scallops and lobster that were sent back multiple times off the fish station.
36:27Red team's second nominee and why?
36:29Chef, our second nominee is Anaya.
36:32Same reason as the first.
36:34Fish station is ultimately what we had the most issues on.
36:37Anaya, Alexandra, Chris, Jaden, step forward, please.
36:40Let's go.
36:42Chris, cooking for your school?
36:44What the happened tonight?
36:45Chef, first of all, it's embarrassing that I did that to my school.
36:48That's not who I am.
36:49That does not represent Jocelyn Wells or myself.
36:51I literally have to own it.
36:52I dropped the ball.
36:53Jaden, why are the blue team casting you as someone that's the weakest?
36:58It really just came down to the couple of challenges, chef.
37:00Do I agree with it?
37:01No.
37:01So in your mind, who's weaker than you?
37:04Chef, when it comes down to service, I would say Henry.
37:06He's not as vocal as me.
37:07He doesn't communicate as well as me.
37:09And at the end of the day, challenges
37:10is not what's going to run the kitchen.
37:12It's leadership.
37:13That's right.
37:14I'm looking for a leader.
37:18Anaya, tell me, from your perspective, what the happened?
37:21Chef, I sent perfect proteins.
37:23Every protein that came back, I also fixed.
37:26I took control.
37:27So you didn't deliver me a raw lobster?
37:29No, chef.
37:30So, Alexandra, I just want to be clear.
37:31That was all you.
37:32I can't say that it was all me due to the fact
37:35that I wasn't trusted to finish anything myself.
37:39Anaya.
37:40Yes, chef.
37:41Were you micromanaging?
37:42No, chef.
37:43I think that accountability matters.
37:45And I think the reason I've been up here so much
37:47is because I'm not afraid to be accountable.
37:49And a leader has to be accountable.
37:52And I don't think that a true leader
37:53trashes people behind their backs,
37:55makes fun of them behind their backs.
37:57And to me, skills can be honed.
38:00Finesse can be honed.
38:01But you cannot teach character.
38:03And a true leader has character
38:05and treats other people with respect,
38:07regardless of how they feel about them.
38:08Is that toxic in the routine?
38:10Yes.
38:19One thing I can say is that skills can be honed.
38:22Finesse can be honed.
38:24But you cannot teach character.
38:26And a true leader has character
38:27and treats other people with respect,
38:29regardless of how they feel about them.
38:31Is that toxic in the routine?
38:32Yes.
38:33Ali.
38:37Is that toxic?
38:40I do think that there are problems in the red team.
38:42Yes, chef.
38:43Explain, Ali.
38:44I think that there is a lot of hostility
38:46and a lot of sideways under the breath
38:49or just whack comments that are made.
38:52Who's making whack comments?
38:53Who is that?
38:55I feel like Anaya talks a lot of out of place, chef.
38:58Anaya?
38:59There's a lot of comments.
38:59Yes, chef.
39:00Oh, my God.
39:02Sydney, is this toxic environment true?
39:05Chef, I do feel like there is hostility
39:08within the red team on occasions, for sure.
39:11And who's the culprit?
39:17It starts with Anaya, Chef.
39:19Anaya?
39:20Yeah.
39:21Yes, Chef.
39:24There are people on the team, or that used to be on the team,
39:26who felt like they couldn't speak up.
39:28Why couldn't they speak up?
39:29They watched me get bullied the first few days I was here,
39:32and they didn't want it to happen to them.
39:33Oh, my God.
39:34Anaya?
39:35Regardless of what they're saying about me, Chef, it's not true.
39:38I stand true to where I am.
39:39This is a competition.
39:41I am one of the best chefs here, and I'm ready to fight.
39:47My decision is...
39:51Jaden and Anaya.
39:55Both of you get a grip back in line.
39:57Yes, Chef.
39:59The person leaving Hell's Kitchen is Alexandra.
40:05First of all, I appreciate your passion.
40:10Let's get it absolutely clear.
40:11But you yourself said to me recently, Chef, if I screw up again,
40:16it'll be my time to leave Hell's Kitchen.
40:18Yes, Chef.
40:19And tonight, you did just that.
40:20Please, give me your jacket.
40:21It's been a pleasure.
40:24And I'm sorry about the hostility.
40:26Me too.
40:27Good luck, you guys.
40:28Appreciate the effort.
40:29Bye, Alex.
40:30Bye, Alex.
40:31Red Team, a warning to you all.
40:33I never want to hear about a toxic environment amongst you again.
40:38The one thing I maybe did here is that I gave my other teammates on the red team the courage
40:43to advocate for themselves.
40:44Tonight, I think they spoke the truth, and I hope it's a wake-up call for Anaya.
40:49After tonight, I don't know if the red team's going to be able to stay out of the drama,
40:53but if they're smart, they will.
40:55Chris.
40:56Yes, Chef.
40:56Young man, you're on thin ice.
40:58Yes, Chef.
40:58Back in line.
41:01One of you is going to bring a championship home to their state.
41:05Stop worrying about the being best friends.
41:08Just be the best that you are.
41:10Is that clear?
41:11Yes, Chef.
41:12Then get out of here.
41:14To hear the entire team, like, essentially say I'm, like, a toxic person, I'm like,
41:18going forward, it just kind of seems like they're trying to get me out of here.
41:23Maybe I'm turning into the next Alex, but unlike Alex, I'm not taking it personally.
41:30Alex was definitely a martyr tonight.
41:32Chef Ramsay knows that Anaya is a bully, and now the bear has been poked.
41:37She's going to rampage.
41:38Take a step back.
41:40That's what it is.
41:40That's what you don't do.
41:41Okay.
41:42It's a common fact that I'm friendly with Anaya.
41:45I mean, is she very strong-minded?
41:47Yes.
41:47Is she always the nicest person?
41:49No.
41:50But who gives a if you have any friends in this competition?
41:54All I'm worried about is being the next winner of Hell's Kitchen.
41:57I never want to see the competition spirit turning into something negative, so I admire Alexandra
42:02for having a voice against bullying.
42:04I just wish her ability in the kitchen had been equally strong.
42:08Next time on Hell's Kitchen, Battle of the States.
42:16Now, get out of here.
42:17I can only classify Anaya as being a bully.
42:20Will the fallout from elimination...
42:22She's a mean girl bully.
42:23Oh, I hate mean girls.
42:25...be a wake-up call for Anaya...
42:26You think I'm hostile, David?
42:29...and cause her to turn over a new leaf.
42:32Sid, if you need help, let me help you.
42:33You want neuromatics in it?
42:35Yes, please.
42:36Thank you, Anaya.
42:36Yes, ma'am.
42:37Whatever you need, let me know.
42:38Or is it all just a calculated ploy?
42:40What do you need from me?
42:42You just face these.
42:43I'm ready to murder these bitches.
42:44It's good.
42:45New York's trip.
42:46I can walk.
42:46As she puts into action her plan to get revenge...
42:49Ali, it's rare.
42:52Look at me.
42:52That's not cooking with passion.
42:53You know and I know.
42:54Mmm.
42:55Prepare to get Anaya-lated.
42:58Stop it.
42:58That was good.
42:59Until next time on Hell's Kitchen Battle of the States.
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