- 5 minutes ago
S24 E09
Category
🛠️
LifestyleTranscript
00:00Oh, my God!
00:02I'm back.
00:03Even though I got a fight, it feels good to be back.
00:06Now I have to go to a new level.
00:09Oh, my God.
00:11Ew.
00:12You look so cute.
00:13Ew.
00:18Queen of top 10!
00:20Queen of top 10!
00:23Top 10 right here!
00:24Yeah, I'm top 10, but I might be 10.
00:27Who I am as a chef, who I am to my daughter.
00:29All that's not alive for me.
00:31That's my worst plate I've put up.
00:33From today, from right now, we are all on the same playing field.
00:37We are all top 10.
00:40Shake it off.
00:41It's only up from here.
00:42You guys didn't see it, but, like, he straight up was like,
00:44this is not me, and I think you're the weakest chefs.
00:47He's like, that's far from it.
00:48He's like, it was just an average of numbers.
00:51Oh, my God.
00:51It's already over.
00:55It's been over.
00:58You're an ass.
00:58She heard you.
00:59You said it.
01:02Well, you were thinking it.
01:06Jada and Aniyah think that they're hot .
01:09Hey, she heard her, right?
01:10Huh?
01:11Did she hear her?
01:12I don't know who you're talking about.
01:13What?
01:13Oh, nothing.
01:14Who are you to undermine what I just accomplished?
01:17It's what bullies do.
01:19If I could poke that bear without the repercussions
01:22of hothead coming at me for the rest of this competition,
01:26I would look them dead in the eye and just be like, go yourself.
01:29True colors are showing, and Jada's a mouse in the kitchen during dinner serves.
01:33I don't give a if they don't see me as a threat.
01:36I'm like, time will tell, and I'll be laughing in their faces because I'm a force to be reckoned
01:41with here.
01:42I'm stronger than both of them on the line.
01:45And you know what, Chef Ramsay's looking for a leader,
01:48and he's looking for a leader on the line.
01:50Neither one of them are leaders.
01:51No.
01:52Do they just feel threatened by you?
01:54If they do, great.
01:55If they don't, even better.
01:57Because then it's like a sleeper attack.
01:59Like, oh, I don't have to worry about this.
02:01Yeah, you do.
02:03Yeah, you do.
02:13Well, line up, guys.
02:14Let's go.
02:16Good morning.
02:16Good morning, Chef.
02:17Today, I'd like to talk to you about some well-known chefs,
02:20in fact, industry leaders.
02:22Let's begin with Emeril Lagasse.
02:24Oh, yeah.
02:25He is a living legend.
02:27Bam!
02:28Essence of Emeril, that was his special seasoning,
02:30and he'd always be like, oh, yeah, babe.
02:32Graham Elliott.
02:33Yes.
02:34No way.
02:35Youngest ever two-star Michelin in Chicago.
02:37Yes.
02:38I actually met Graham Elliott once at a concert in Chicago,
02:40and yeah, it's on my social media.
02:42We took a picture together.
02:43Michelle Bernstein.
02:44Yeah.
02:45A James Beard Award winner.
02:47Powerhouse Chef.
02:48She's in a league of her own.
02:49Lastly, the amazing Rock Harper.
02:51Oh, Rock Harper.
02:53Wow.
02:54Hell's Kitchen season three winner.
02:56Yes.
02:57Rock Harper is a badass.
03:00He is a great inspiration.
03:02These four also share one big thing in common.
03:06Anybody have a guess?
03:08They know you?
03:09That's true, but that's not the answer I'm looking for.
03:11Who mentored them?
03:12You're getting warmer.
03:13Well, I'm going to tell you one more critical thing
03:16that they all share, and that is where they got their start.
03:19Johnson & Wales University.
03:21Wow.
03:22That's where you went, Anaya, yes?
03:23Yes, Chef.
03:24Chris, too.
03:25I went to Johnson & Wales in 2018.
03:27Anything Johnson & Wales, I love.
03:29Listen carefully.
03:30Tomorrow night, Hell's Kitchen will be closed
03:32for a very exclusive private event.
03:35Wow.
03:36Celebrating Johnson & Wales University's 50 amazing years.
03:40So for your next challenge, you'll be creating the menu
03:43for that celebration tomorrow night.
03:45Wow.
03:46The team that gets the most dishes on the menu wins
03:50this big challenge.
03:51Understood?
03:52Yes, Chef.
03:53Now, please welcome Assistant Dean T.J. Deladon
03:57and one of their top students, Hollis Tafili.
04:01Welcome.
04:02Hi, bud.
04:03J. Wu.
04:04I love seeing such young kids being so passionate about this
04:08because I remember when I was 14 years old in culinary school
04:12and dedicating my every fiber into this industry.
04:17T.J., let's get into the menu.
04:19Let's talk about the appetizers.
04:20Our hub campus is in Providence, Rhode Island,
04:22and we're the ocean state.
04:23So squid and scallop, I think, is where we'd like to go.
04:26Love that.
04:26So talk about the entrees.
04:27Where would you go with the fish?
04:28Yeah.
04:29We'd love to see monkfish, duck and filet mignon.
04:31Love that.
04:32Much like many schools, we base our curriculum
04:35on classic French technique.
04:36Think four to five ingredients.
04:38You've got to focus on knife cuts.
04:40Sauce production.
04:42Just make it clean.
04:43Don't overcomplicate it.
04:44This is right up my alley.
04:46Teams, have a quick meeting right now
04:48and decide who's doing what.
04:50I would love to do duck.
04:51Monkfish.
04:52Okay, and then we have squid.
04:53Scallops, I guess.
04:54Scallop.
04:55I'll do scallops.
04:56I want the squid.
04:57Who's doing filet?
04:58Oh, I was going to.
04:59Right.
05:00Red Team, Blue Team, you've got 45 minutes
05:01to prepare your incredible tasting menus.
05:03Your 45 minutes start now.
05:05Off you go.
05:07All right.
05:08Scalp behind in two slides.
05:09All right.
05:10We've got to go.
05:11So I was thinking about doing like a bouillabaisse,
05:13but it usually has different seafood in it.
05:18Yeah.
05:19It's definitely a little risky to pull off a bouillabaisse
05:21because we're highlighting monkfish.
05:22So I definitely want to try to take heart
05:24to using some really hearty veggies.
05:26The broth has to be on point.
05:29I don't think I should blitz the tomatoes
05:30because I think bouillabaisse is usually like a thinner broth.
05:33So to do this in 45 minutes is a little psychotic.
05:35Let me get these blueberries going.
05:42Ellie, what are you thinking about?
05:43Chef, I want to do a blueberry brandy demi
05:45and then a little bit of a toasted farro
05:47and then just that scored beautiful duck on top.
05:49Are you putting anything else in that farro?
05:51I'm still thinking.
05:52I am not the most experienced with French.
05:55Okay.
05:56I'm going to make spinach pasta.
05:57Okay.
05:58Flash fried squid.
05:59Heard that.
06:00I know we only have 45 minutes
06:02and making fresh pasta is absolutely a huge risk,
06:05but I have to impress my school.
06:07I didn't just spend $70,000 on college for no reason.
06:10Please don't stir.
06:11Oh, my Lord.
06:15Chef, I'm going to make a squid sausage.
06:17Is this just an idea?
06:18Have you done something like this before?
06:19I guess.
06:21Yes, Chef, I'm walking on the wild side.
06:22I decided to do squid inside a squid
06:24because I really thought about trying to think outside the box
06:27because that's who I am as a person.
06:28I'm not normal.
06:29I don't think straight.
06:30Oh, this?
06:32Oh, that's it?
06:32My food's going to show you that this man is insane.
06:35I am literally a mad scientist.
06:36You want me to twist it?
06:40What you making?
06:41I'm doing a chiron sauce for my filet.
06:43Oh.
06:44Chiron sauce is very hard to make because it breaks easily.
06:48Lady, you have about 26 minutes left.
06:49Holy .
06:51If I this sauce up once,
06:52I just won't have French components on it.
06:55I need this to happen fast.
06:57Does anybody need, like, a second opinion on anything?
07:00Jada.
07:01Yes, sir.
07:02Here.
07:02What's this?
07:03The aquap.
07:04Aquap.
07:05I think once you add the peppercorns,
07:07maybe some herbs in there at the end, too,
07:09so it's nice and sexy.
07:10Heard that.
07:11I definitely feel respected by these guys,
07:13and I think a lot of that has to do with the fact
07:15that I respect them.
07:16I will drop anything in a hat.
07:18I'm sorry.
07:19What's that phrase?
07:19I'll drop.
07:20I'll drop anything I'm doing.
07:21Jada, right here.
07:22Do you want to get a taste?
07:23Yes.
07:25I'll stop what I'm doing with the drop of a hat.
07:27Okay.
07:28Jada, yay or nay, filet up off.
07:31I would go white because your sauce is dark already.
07:33Thank you, Chef.
07:34Seven minutes, ladies.
07:37Seven minutes.
07:38Seven minutes.
07:39I'm not stressed out.
07:40Anaya, you haven't even touched your protein.
07:42I know, Chef.
07:43I mean, if you don't nail the protein,
07:44the rest of it doesn't matter.
07:45All right, gonna start protein right now, Chef.
07:47Drop that damn squid and pull it up.
07:49Put it on the plate.
07:50Put it on the plate.
07:51It'll be perfect.
07:52What are the tricks to these damn things?
07:58Ah, it's already starting to break.
08:01Just worried about that.
08:02It wasn't broken like literally right before I put it on.
08:05Final minute.
08:06Come on, let's go.
08:08Come on.
08:09My duck is not rested enough.
08:11It's bleeding everywhere.
08:1345 seconds.
08:14Yeah, right here, right here.
08:15Throw it to me.
08:16Come on, let's go.
08:1730 seconds to go.
08:18If it bleeds everywhere, it's going to show
08:20that I don't know how to cook, Doug.
08:21Like, please.
08:22Ugh.
08:23All right, guys.
08:24We've got to start walking.
08:25Let's start walking, Chef.
08:26Key word is walking.
08:27Don't run.
08:28Five, four, three, two, one, and well done.
08:36Now, listen carefully.
08:37Your dishes will be judged head-to-head.
08:38Whichever dish gets the point that will go on the menu.
08:42Wow.
08:43The battle of the scallops.
08:44Let's go.
08:45Lisa.
08:46Lisa and Jayden.
08:47This was delicious.
08:48You got it.
08:49Tell it, Jayden.
08:50Right.
08:51Let's start with Jayden.
08:53Chef, I have a seared scallops with a citrus beurre blanc.
08:56Presentation is stunning.
08:57Well done.
08:58Thank you, Chef.
08:59This was a challenge for me because I'm more of a rustic plater.
09:01Hollis, how does that taste?
09:02I like the brightness from the citrus, and the scallops
09:06are cooked very nice.
09:07It's really nice enough.
09:08Thank you, Chef.
09:09The beurre blanc is exceptional.
09:10Thank you, Chef.
09:11Lisa, describe your dish.
09:12You have pan-seared scallops with a clam and fennel broth.
09:17Hollis, how does that look?
09:18Absolutely amazing.
09:20Scallops are cooked very nicely.
09:23I think it needs a little citrus.
09:25TJ, which one goes on the menu to start this incredible celebration
09:29tomorrow night?
09:34Jayden.
09:35Jayden, congratulations.
09:36Well done.
09:37Thank you, Chef.
09:38I think that was definitely an upset for Lisa.
09:40Like, I'll be honest, I didn't even see that coming.
09:43But I'm really proud of Jayden.
09:45Up next, battle of the squid.
09:47It's so weird that I end up on the season that we're doing something for
09:50Johnson & Wells as somebody who went to Johnson & Wells.
09:53Battle of the JWU as well.
09:55This is very important to me.
09:56Chris, please, describe your dish.
09:58I took the squid.
09:59I made it into, like, a, like, sausage kind of, stuffed it,
10:01and cannot have anything French without some caviar on it, Chef.
10:04Everyone loves caviar, so I put a nice lump of caviar on top.
10:07TJ, officially, what do you think?
10:08Using the tentacles, you get a little bit of that purple color coming out.
10:11That's great.
10:12I think it's a little heavy on the caviar.
10:13Caviar's delicious.
10:14Who don't like caviar?
10:16Ooh!
10:17Does it taste as good as it look?
10:18It's good.
10:19The vert blanc is good.
10:20The composition of the dish is nicely done.
10:22Good effort.
10:23Well done, Chris.
10:24Anaya, describe the dish, please.
10:25Today I have a fresh-made spinach pasta.
10:27I flash-fried the squid and a little bit of port wine balsamic reduction.
10:31How did that taste, please?
10:32I think there was a lot of depth of flavor in there.
10:34It was very nice.
10:35I thought the pasta was cooked properly.
10:38Maybe a little bit on the thicker side.
10:40I thought the squid was cooked nicely.
10:42It pays a lot of homage to our kind of state dish in Rhode Island.
10:45Yes, Chef.
10:46The calamari, so I appreciate that.
10:48TJ, is he gonna go to the red team or the blue team?
10:50I have tremendous school pride, so if I can't represent JWU for the JWU dinner, God, I'm gonna be embarrassed.
10:56This is so hard.
11:08TJ, is he gonna go to the red team or the blue team?
11:11This is so hard.
11:13I'm gonna go with technique on this one, and I'm gonna go red.
11:19Red team, well done.
11:20Anaya.
11:21JWU Charlotte!
11:22Anaya gets the point.
11:24Woohoo, Anaya.
11:25Another reason for Anaya to talk in the dorms.
11:27There we go.
11:28Good job, Chris.
11:29Good job.
11:30Well done.
11:31Thank you, chefs.
11:32Next up, the battle of the monkfish.
11:36Let's go, Alexandra.
11:37And Jada.
11:39Jada.
11:40So in front of you, chefs, we have a brown butter poached monkfish.
11:44This dish in itself is kind of a play on bouillabaisse.
11:46I was hoping someone would do a bouillabaisse.
11:50It's gorgeous.
11:51I'm amazed you got anything done in 45 minutes.
11:53A bouillabaisse takes 45 hours.
11:55Just a marinade.
11:56You smart bitch.
11:57Monkfish is good.
11:59It's cooked properly.
12:00The broth is tasty.
12:01Thank you, chef.
12:02Good.
12:03Well done.
12:04Alexandra, please describe your dish.
12:05It is a velouté poached monkfish with a carrot soup.
12:09Visually, very, very pretty.
12:12It looks beautiful.
12:13Hollis, how was that?
12:14I think the soup might have been a little bit heavy.
12:16TJ, is it the monkfish from Jada or the monkfish from Alexandra?
12:21I'm gonna go with Jada.
12:22Jada, congratulations.
12:25Great job.
12:26Right, next up, the battle of the duck.
12:29I am definitely really, really nervous.
12:31Anthony's a powerhouse when it comes to French cuisine.
12:34My heart is just like...
12:37Let's start with Anthony first.
12:39So I kind of did a spin off of duck a l'orange.
12:41I did a little fennel and frisee salad with a sherry vinaigrette.
12:44TJ, how was that?
12:45The duck is cooked beautifully.
12:46The chive and the red onion, I wasn't expecting that.
12:48That was tasty.
12:49Thank you, chef.
12:50Okay, Ellie, describe the dish, please, to TJ and Hollis.
12:52I have a pan-seared duck breast with a duck fat creamy farro.
12:57We talk about letting the meat rest, right?
12:59That's important.
13:00You can see what happens when you slice the meat that's cooked to temperature too early.
13:04Color-wise, great.
13:05I love the use of farro.
13:07Does the point go to Anthony on the blue team or Ellie on the red team?
13:11If it goes to Anthony, the blue team have won it.
13:14I just cooked for my life last night, and I just want to win a point.
13:20I'm gonna make this decision based purely on technique, and I'm gonna go with Anthony.
13:25Anthony, congratulations.
13:27Well done.
13:28Congratulations.
13:29Well done.
13:30Ugh.
13:31Blue team have won the challenge.
13:34We still have a menu item to fill, the filet.
13:37Henry, describe your dish, please.
13:38We have a classic filet au poivre, green peppercorn, palms puree, and top of a little microcherville.
13:44Out of every dish I've seen, that's the most classic French-looking dish.
13:48Very nice.
13:49Oh, beautiful.
13:50Nice.
13:51Chef, how did that taste for you?
13:53It's perfectly seasoned.
13:54It's great.
13:55Thank you, chef.
13:56Right, Sidney, please describe your dish to chef.
13:58I have a pan-seared filet, palm puree, but I have chives and cheddar cheese.
14:02Sure aren't a classic, especially with a filet.
14:04Really beautifully cooked.
14:05Yes.
14:06Man.
14:07Really nice flavor there, though.
14:08Thank you, chef.
14:09Is it Sidney's from the red team or Henry's from the blue team?
14:12Please.
14:13Henry.
14:14Henry, congratulations.
14:15Thank you, chef.
14:16Thank you very much.
14:17Blue team.
14:18Four out of the five dishes.
14:19This is a blowout.
14:20Like, the folks in the stands wanted to see a good game, and they didn't get it, because we blew
14:24them the out.
14:26Join me in thanking TJ and Hollis.
14:30Thank you, guys.
14:33That was a landslide.
14:35Woof.
14:36Blue team, you five will be spending the night in one of the Northeast's most popular vacation
14:41hot spots.
14:42You're going to Cape Cod.
14:44Oh, .
14:45Yes.
14:46Go home, baby.
14:47That's right.
14:48Jayden's neighborhood.
14:49But you won't be sitting and staring at the ocean.
14:52You'll be soaring over it.
14:54Parasailing.
14:55Oh, my God.
14:56Woo.
14:57I'm going parasailing, baby.
14:59I'm so excited to show blue team my home.
15:01Usually, I have to cater to the tourists, but today, I'm the tourist, baby.
15:04Red team, we want tomorrow night's celebration to be extra special.
15:08So, you'll be making them a four-tiered anniversary cake.
15:12So, you'll be swapping your chef's hats for baker's hats.
15:15In fact, while we're on the topic of university, it makes me think about dorm life.
15:19No.
15:20Oh.
15:21Because it's also dorm cleaning day.
15:24Clean sheets, puffed-up pillows, all the weird hair gone out of the showers.
15:28Have you seen the dorms?
15:30Oh, my God.
15:31My Lord.
15:32Can we have some Poo-Pourri, please?
15:34Ladies, get to it.
15:35Let's go.
15:36Oh, boy.
15:37Let's go.
15:38This sponge needs to be burned.
15:47Can we get some beers in here?
15:49Yeah.
15:50Well, red team, enjoy cleaning.
15:52The off right now.
15:55Life sure is grand, isn't it?
15:58Getting in that Cape Cod mindset, I see.
16:00Who didn't get their sock in the ?
16:03Oh, my God.
16:04This is the one punishment I did not want to get.
16:09Boys are so messy.
16:11I'm a chef.
16:12I'm not a maid.
16:14People are disgusting.
16:15Whoo!
16:16Whoo!
16:17Whoo!
16:18Whoo!
16:19Whoo!
16:20Whoo!
16:21Whoo!
16:22Whoo!
16:23Whoo!
16:24Whoo!
16:25Whoo!
16:26Whoo!
16:27Whoo!
16:28Whoo!
16:29I have, like, an irrational fear of heights.
16:31My mind's just kind of racing right now.
16:32Come on!
16:33Get up!
16:34Go!
16:35Henry is bricks.
16:36You can just look at his face.
16:38He's pale.
16:39He's kidding me!
16:40Don't look so terrified.
16:42Henry, get your together.
16:43You're in the Air Force.
16:44Come on, man.
16:45I love my life!
16:46I love my kids!
16:47Whoo!
16:48My bitches!
16:49Oh, my kids!
16:50Whoo!
16:51Whoo!
16:52Whoo!
16:53Whoo!
16:54Whoo!
16:55Whoo!
16:56Holy !
16:57Whoo!
16:58Whoo!
16:59Whoo!
17:00Whoo!
17:01Go higher!
17:02Don't listen to these !
17:04You keep it right here!
17:05Whoo!
17:06Whoo!
17:07Whoo!
17:08Oh, my goodness!
17:09Oh, let's go!
17:10I see oysters!
17:11Oysters!
17:12Like, you guys really whipped ass today.
17:13Like, Jada, I'm proud of you, dog.
17:14Jada, thank you for your little mentorship, too, in the beginning.
17:29Of course.
17:30Because, like, my mind is just racing.
17:31I'm like, I want to do this, this, this.
17:32I said, let's relax.
17:34And I'm like, we're keeping it simple, right?
17:36Simplicity is key, and I'm learning that so much this whole challenge.
17:39Hell yeah, man.
17:40We're genuinely glad that you're on our team.
17:41I'm glad I'm here, because, honestly, on the red team, I was like, maybe I'm just not,
17:45like, loud enough.
17:46Maybe I'm not, like, dramatic enough.
17:47Maybe I don't have enough beef with everybody, you know?
17:50We need more insight on the girls.
17:52I'm like, I don't have to.
17:53They just air that out.
17:55There's no secrets to be had over there.
17:57You can just see it.
17:58The red team right now, I bet Aniyah is pissed.
18:01Oh, yeah, she bet Aniyah is, they're yelling at each other.
18:04Uh-huh.
18:06I don't like baking.
18:09Baking can kiss my ass.
18:11I opened a bakery at my last job.
18:14I love baking cakes.
18:16Baking sucks.
18:18Are you making a stank face at me, bitch?
18:24It's just annoying.
18:25It's making baking not as fun as it should be.
18:28James just left to go to the pool.
18:30Nice.
18:31I'm stuck here with you guys.
18:32Yeah, sorry.
18:33Sorry, Chef.
18:34Sorry, Chef.
18:35I'm sorry, too.
18:36I got a point today, so...
18:40So unnecessary.
18:42Why do you even have to say that?
18:43Are you trying to show out for Chef Michelle?
18:45Yeah.
18:46I'll be in the finale.
18:49Sorry, girls.
18:50Maybe one of you will be there with me.
18:52Is it really a good idea to just continuously piss off the people
18:56that could make or break it for you in the finale?
19:01Look at those faces.
19:02I would think you would want to start, you know, being nice.
19:06These bitches better watch out.
19:07Mourinho.
19:08See, Chef.
19:09Open Hell's Kitchen, please.
19:10Subito.
19:11Tonight, Hell's Kitchen is hosting the biggest culinary celebration in America.
19:29Cheers.
19:30It's Johnson and Wales University's 50th culinary school anniversary dinner.
19:35Chris, never did you imagine when you were studying at university you'd be doing this, did you?
19:39I did not, Chef.
19:40In addition to some Hell's Kitchen classics.
19:43May I have the lobster risotto?
19:45I'll have the crispy skin salmon, please.
19:47Tonight's menu features the five winning dishes from yesterday's challenge.
19:52Can I please get the roasted duck breast?
19:54Can I get the steak ar poivre?
19:55The monkfish bouillon base looks awesome.
19:57In the center of the dining room is a special VIP 12 top with many of the university's top representatives.
20:04The chef's, including season three winner, Rock Harper.
20:09Oh, man.
20:10How you doing, brother?
20:11Oh, my.
20:12Good to see you, Chef.
20:13Likewise.
20:14Clearly, this high-profile event has the chefs feeling the pressure.
20:17Five.
20:18Yes, four covers table 21.
20:19Two scallops, two risottos.
20:20Yes, Chef.
20:21Five scallops, two risottos.
20:22That's it.
20:23I'm definitely worried that Anaya and Alex won't be able to communicate properly on fish station.
20:28Hey, you guys ready to walk?
20:29No, the scallops aren't ready.
20:31I'm responsible for the scallops and lobster this evening.
20:34Watching your lobster?
20:35It's been a rough go between Anaya and myself.
20:38Right here.
20:39That's not true.
20:40This is the problem.
20:41You won't let me speak my piece.
20:42I don't care about your piece.
20:43I know.
20:44I'm tired of it.
20:45You're not a team player.
20:46I'm tired of it.
20:47I don't think these are ready either, Alex.
20:48They're ready, Anaya.
20:49Just let me cook without coming over and telling me how to do it.
20:53Right here, Chef.
20:58Anaya, Alexandra, come here.
21:01Ice cold in the center.
21:02Back in the bag.
21:03Come on.
21:04Yes, Chef.
21:05Come on.
21:06If Alexandra up, we both up.
21:08So Alexandra has to get the correct.
21:10Ladies, I want the scallops now.
21:12Walking?
21:13Walking.
21:19Right, ladies.
21:20Time out.
21:21All of you, come here.
21:22sake.
21:23They're ice cold again.
21:24Alex.
21:25You said you were ready.
21:26Was that you, Alexandra?
21:27Yes, Chef.
21:28It's ice cold.
21:29You can just see the color is raw.
21:30Yes, Chef.
21:31Come on.
21:32This is my alma mater.
21:33I am not around today.
21:34Alex, get them in the pan.
21:35Let's go.
21:36This pan is hot as .
21:37Let's go.
21:38If I have to be a leader, I will take charge,
21:40and I will do it myself.
21:41Walking scallops now.
21:43Let me feel better.
21:44Go.
21:49Yeah?
21:50Yeah.
21:51All right, service, please.
21:52Let's go.
21:53With appetizers starting to move steadily
21:55out of both kitchens.
21:57Walking risotto already?
21:58Walking some scallops.
22:00That scallop is, like, perfectly perfect.
22:02Right.
22:03Jaden, with me, please.
22:04Lisa, with me, please.
22:05Yes, Chef.
22:06Chef Ramsay's calling Lisa and Jaden together
22:09to begin splitting up the VIP 12 top table.
22:12OK, blue team, you've got two fettuccine,
22:14two scallops, two risotto, and red team,
22:16two fettuccine, two scallops, two risotto.
22:17Give me a time, please.
22:18I need five minutes.
22:19Five minutes, yes?
22:20Yes, Chef.
22:21Count it down.
22:22Let's go.
22:23How long on the six top, Lisa?
22:24We're going to do five minutes out.
22:25All right.
22:26We don't have any scallops, Chef.
22:27It's a six top.
22:28Yes, you do.
22:29It's two scallops, two risotto, two fettuccine.
22:31Yes, Chef?
22:32That's correct.
22:33OK, heard it.
22:35Honestly, I think Alexandra is sometimes in a la-la land,
22:37just kind of like, doo-doo-doo-doo-doo.
22:39Drop them quick.
22:40Drop them quick.
22:41Get them in there.
22:42Make sure they're dry.
22:43Really good dry.
22:44I have to keep talking to her.
22:45I have to make sure that she's on her .
22:47All right.
22:48Start flipping.
22:49Start with that one.
22:50OK, you talk to me, baby, all right?
22:52Three minutes.
22:53OK, thank you.
22:54About to cook for Johnson & Wells.
22:55Like, this is probably something great.
22:57I'm ready to walk.
22:58All right, let's walk.
22:59Scallops.
23:00Scallops.
23:01And I think it's going to be a great menu.
23:03It's super easy.
23:04It's going to be fun.
23:06Blue Team, come here.
23:07Yes, Chef.
23:08Look, it's undercooked.
23:10It's ice cold in the middle.
23:11It's undercooked.
23:12The 12 top, come on.
23:13Yes, Chef.
23:14Get it back in.
23:15You of all people, let's go.
23:16I need to make sure that I get it together.
23:18It's Johnson & Wells.
23:19So I want to show them how I can cook.
23:21You know, that I don't get yelled at by Chef Ramsay tonight.
23:25I don't have that up.
23:27Walking risotto.
23:28Hey.
23:29Right behind you, I'm going to walk your lobster.
23:31Right behind.
23:34Hey, Red Team, come here, all of you.
23:36I'm not serving it.
23:37It's rock hard.
23:38Yes, Chef.
23:39It's not edible.
23:40Yes, Chef.
23:41Get them going.
23:42Let's go.
23:43Let's go.
23:44Come on, let's go.
23:45I know that Alex is supposed to be cooking the scallops and lobster for the app station,
23:50but every time I look over, it seems that Anaya has her hands on the pan.
23:55Lobster, how long?
23:56Two minutes, Chef.
23:57No, a minute, Chef.
23:58One minute.
23:59I only need a minute.
24:00I only need a minute.
24:01I'm not on my alma mater.
24:03Oh, Lord.
24:04Scallops, I'm dying.
24:05Let's go.
24:06Let's go.
24:07Let's go.
24:08Let's go, please, Chris.
24:09Walking scallops.
24:13Henry, Chris.
24:14They're still ice cold.
24:16They're still ice cold in the center.
24:18Come on, guys.
24:19All right, Chris.
24:20I got a pan right here.
24:21I got a pan right here.
24:22I got a pan right here.
24:23Right here, right here.
24:24Go, go, go, go.
24:25I think Chris is feeling a little extra pressure tonight because he is Johnson & Will's alumni.
24:28Anthony, help him out.
24:29Yes, Chef.
24:30What do you need from me?
24:31What do you need?
24:32I'm good.
24:33I'm good.
24:34This is all you then.
24:35Go.
24:36One and done.
24:37Walking scallops.
24:38Walking scallops hurt.
24:43Blue team.
24:44Yes, Chef.
24:45So we've gone from undercooked three times to what?
24:47Overcooked, Chef.
24:48What's happened to you?
24:49This is your culinary university.
24:51Yes, Chef.
24:52Get a grip.
24:53Let's go.
24:54Yes, Chef.
24:55It's obvious that Chris is setting us back.
24:56His scallops got sent back three times.
24:59I mean, some are overcooked.
25:00Some are undercooked.
25:01Yo, you got to hold on.
25:03Chef, I need another order of scallops.
25:06No scallops to sell.
25:08I overcooked scallops.
25:09I don't have any more scallops, so I'm running around looking for scallops.
25:12There's no more scallops anywhere.
25:13I can't sell without these scallops.
25:16No scallops nowhere.
25:17I have none.
25:18It's 25 minutes into Johnson and Wales' 50th anniversary dinner.
25:31Chef, I need another order of scallops.
25:33And New Jersey's Chris is shell-shocked after running out of scallops.
25:37Where are the scallops?
25:39Chef, I need another order of scallops to sell.
25:41Did you look in the back?
25:42Did you look everywhere?
25:43I need another order to do this.
25:44You shouldn't be out.
25:45How?
25:46Where are they?
25:48Where are they?
25:49Where are they?
25:50Where are they?
25:51Like, I have to pull it together.
25:55Like, I got to get them out as soon as possible.
25:57We're at 90 seconds on that 12 top, guys.
25:5990 seconds heard!
26:00Gallops, how are you looking?
26:02If it's not cooked, I'm not selling it.
26:04I'm sorry.
26:05I might get yelled at.
26:06OK, you ready to walk?
26:07Walking.
26:11Finally.
26:12Cows right here.
26:16Go.
26:17The Johnson and Wales 12 top finally
26:19receives their appetizers.
26:21And the reviews are overwhelmingly positive.
26:24That's good.
26:25That's really good.
26:26Juicy, very delicious.
26:29On order, four covers, number 23.
26:30Entree to monkfish, to steak.
26:32Heard.
26:33Yes, Chef.
26:34I have four minutes out.
26:35Two strip, two monkfish.
26:37Steak.
26:38The abbreviation is steak tonight, OK?
26:40Got it.
26:41OK, steak.
26:42Heard.
26:43So steak means filet.
26:44So that means whenever I hear steak,
26:46I got to put on a filet.
26:48You ready to walk?
26:49Let's walk.
26:50Let's walk.
26:51Two strip, two monk.
26:52Steak.
26:53Two monkfish, two steak.
26:54Chef, very hot.
26:55I hope so.
26:56It's in the kitchen.
26:57Yes, Chef.
27:00Ellie, nicely cooked.
27:02Thank you, Chef.
27:03Service, please.
27:05Right.
27:06Fire now, two duck, two steak.
27:08Four minutes, two duck, two strip.
27:10Oh, out.
27:11Or, two steak.
27:12Oh, .
27:13With Ellie feeling the heat on the meat station,
27:18in the blue kitchen, Chef Ramsay is firing.
27:21Two monkfish, two steak.
27:22Two monkfish, two steak.
27:23Seven minutes to the window.
27:25Tonight, Chef Ramsay puts me on meat station solo.
27:29I'm actually feeling pretty good.
27:30I know how to cook a piece of meat,
27:31so this is not new for me.
27:33How long, Jada?
27:35On?
27:36Oh, come here, young lady.
27:37Yes, Chef.
27:38Come here.
27:39Blue team, come here.
27:40How did we forget, first of all?
27:42That was my fault, Chef.
27:43I fired two monkfish, two steak.
27:44Yes, Chef.
27:45Do you not remember me asking you that?
27:46I do remember, Chef.
27:47Do you not remember?
27:48Yes, Chef.
27:49Holy .
27:50Five minutes to the window, guys.
27:51Heard that.
27:52Garnish in four.
27:53Two monkfish, two steak.
27:54I think I was a little too in the zone,
27:56and I was like, where am I?
27:58Jada, I'm asking for leadership,
28:00and so I turned my back, and I'm like,
28:02silence.
28:03Which proves me one thing.
28:04You can cook, but you can't lead.
28:05That's obvious.
28:07I think we all know that that's not true,
28:09but this is a test.
28:10I'm going to use it as motivation,
28:11because I know I can lead.
28:13Walking to the window of two palais,
28:15two monkfish.
28:16Heard.
28:17Two booyah.
28:18Behind.
28:19Hot pan, Chef, on your left.
28:23Jada, come here.
28:24Yes, Chef.
28:25Nicely cooked.
28:26Thank you, Chef.
28:27Why are you holding back?
28:28I don't know.
28:29Yes, Chef.
28:30I do not know.
28:31Hey, young lady.
28:32Yes, Chef.
28:33When you're cooking to finesse like that,
28:34you've got to drive in.
28:35Yes, Chef.
28:36Let's go.
28:37Behind.
28:38As Jada bounces back
28:39with perfectly cooked meat.
28:40Right, fish and meat, come here.
28:41It's once again time for both kitchens
28:43to deliver for the special VIP 12 top.
28:46Red team, it's two salmon, two duck, two steak.
28:48Blue team, it's two salmon, two monkfish, two steak.
28:50How long?
28:51Yes, Chef.
28:52Six minutes.
28:53We can do seven.
28:54Let's go.
28:55Yes, Chef.
28:56Seven minutes on the six top.
28:57I definitely think I could have ran fish by myself tonight.
28:58Salmon is going in the oven right now.
28:59I don't know what the Alex is doing.
29:01We're five out on the 12 top.
29:02Five out.
29:03Heard.
29:04Five out.
29:05Two salmon, two duck, and two steak.
29:06Yes, ma'am.
29:07I'm going to show that I'm a leader tonight,
29:09so I'm kind of pushing her aside.
29:11Like, I don't really need the help, but you know, follow me up,
29:13and you can be very helpful.
29:15Anaya, is there anything I can do for you besides get you sauce?
29:17No, ma'am.
29:18I think I am good.
29:20Anaya's pushing me out of the way.
29:22I'm not going to start yelling and pushing or fighting with her
29:25or being unprofessional.
29:27Alexander, you can't just stand there.
29:29Yes, Chef.
29:30That's not a sign of a leader.
29:31Yes, Chef.
29:32Drive the ticket.
29:33Yes, Chef.
29:34You can't let anyone bully you.
29:36You have to stand your ground, especially here.
29:39Do you need your anything?
29:41You know, ma'am, I think I'm OK right now.
29:43Heard.
29:44Anaya definitely successfully bullied Alex
29:46right off that station.
29:48Walking two strip and two duck.
29:50Walking salmon.
29:54Nicely cooked.
29:56Duck is beautifully done.
29:58All right, guys, I'm walking.
30:00Salmon walking.
30:04Go, please. Let's go.
30:0512th top, let's go.
30:06Cut.
30:07Once again, Johnson and Wales' VIP 12th top
30:10is awestruck by their dishes.
30:12Whoever cooked this, they can give me a run for my money.
30:15And with the big table in the clear.
30:17That's top notch.
30:18Both teams are working on their final entrees of the night.
30:22Walking right now.
30:23Keep it up, guys.
30:24We're going to keep pushing.
30:25Service, please.
30:26It's really good.
30:27Seasoned really well.
30:29This sauce is good.
30:30Thankfully, our esteemed guest from Johnson and Wales,
30:37extremely happy.
30:39I, however, am not.
30:44Because I know we can be better,
30:45especially at this stage of the competition.
30:48You're the top ten.
30:53So the winning team tonight...
30:55is neither of you.
31:05And it pains me.
31:08We had the same silly mistakes in the red kitchen.
31:10as we did in the blue kitchen.
31:12It was a mirror image.
31:13Ice cold in the center.
31:14Back in the pan.
31:15Come on.
31:16It's ice cold in the middle.
31:17It's undercooked in the 12th top.
31:18Come on.
31:19They're ice cold again.
31:20Yes, Chef.
31:21They're still ice cold in the center.
31:22Come on.
31:23Yes, Chef.
31:24They're still ice cold in the center.
31:25Come on.
31:26Yes, Chef.
31:27Nobody had the edge tonight.
31:39So, red team, blue team, head back to the dorms
31:42and come back to me with two individuals
31:45from your team you could do without.
31:46Is that clear?
31:47Yes, Chef.
31:48Get out of here.
31:49You know, I wanted to make my school proud
31:51and not I wanted to make it all right.
31:54I wanted to make my school proud
31:56proud and I failed miserably. Well let's just let's just break it down. I know I'm
32:03going up there I'm out there but like for that y'all for it we've got to figure
32:07something out so now we got to go down to details at this point no? All right Jada
32:11chef was on your ass about communication and leadership. And I think he's harder
32:15on me because he knows that I can but I think when it comes down to it the
32:19criteria should be overall. Yeah overall. It has to be overall at this point. You know?
32:23Yeah at this point where do we meet that at then? So what is that? This is
32:28hard bro. It is. Yeah. This sucks. So I will take ownership on the fact that I
32:37messed up. I'm gonna say just fish station. I say Alex and Anaya. Yeah I guess we
32:44should go with fish tonight. I did salmon and monkfish tonight. So personally for
32:51myself I didn't have any mess ups. But that lobster that went up didn't you cook
32:56that one? Okay. So myself and Alex then? Anaya has this big ass head right now.
33:06Quite frankly I bail fish out. Everything that came back I fixed it. I see right
33:12through it like translucent. I took leadership and I fixed everything that
33:17came back on fish. But you also didn't really give me a chance to try to fix my
33:21mistake. If you're tanking and you're like falling down. I wasn't tanking. When
33:24you're not allowed to work your station it's hard to. As far as Anaya's
33:29behaviors and toxicity goes I think more and more people every day are noticing
33:33it. I didn't make any ups tonight so I feel like it's a kick in the nuts for me
33:37to go up just because it's a joint station. Yeah that was how it went. Okay wait wait
33:41wait wait wait. You still think that it's you and Anaya? Yeah.
33:46Blue team have you come to a consensus? Yes chef. Jada, blue team's first nominee and why? Our first nominee chef is going to be Chris. Tonight he had scallops that got sent back very frequently.
34:15Blue team's second nominee and why? Our second nominee chef is going to be Jaden. What 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.
34:30Okay. Red team have you come to consensus? Yes chef. Sydney, red team's first nominee and why? Chef our first nominee is Alex. Unfortunately chef we did have scallops and lobster that were sent back multiple times off the fish station.
34:44Red team's second nominee and why? Chef our second nominee is Anaya. Same reason as the first. Fish station is ultimately what we had the most issues on.
34:53Anaya, Alexandra, Chris, Jaden, step forward please. Let's go. Chris, cooking for your school? What the happened tonight? Chef, first of all it's embarrassing that I did that to my school. That's not who I am. That does not represent Jocelyn Wells or myself. I literally have to own it. I dropped the ball.
35:12Jaden, why are the blue team casting you as someone that's the weakest? It really just came down to the couple of challenges, chef. Do I agree with it? No.
35:21So in your mind, who's weaker than you? Chef, when it comes down to service, I would say Henry. He's not as vocal as me. He doesn't communicate as well as me. And at the end of the day, challenges is not what's going to run the kitchen. It's leadership.
35:32That's right. I'm looking for a leader. Anaya, tell me, from your perspective, what the happened? Chef, I sent perfect proteins. Every protein that came back, I also fixed. I took control.
35:46So you didn't deliver me a raw lobster? No, chef. So, Alexandra, I just want to be clear. That was all you. I can't say that it was all me due to the fact that I wasn't trusted to finish anything myself.
35:57Anaya. Yes, chef. Were you micromanaging? No, chef.
36:02I think that accountability matters. And I think the reason I've been up here so much is because I'm not afraid to be accountable. And a leader has to be accountable.
36:10And I don't think that a true leader trashes people behind their backs, makes fun of them behind their backs. And to me, skills can be honed. Finesse can be honed. But you cannot teach character.
36:23And a true leader has character and treats other people with respect regardless of how they feel about them.
36:28Is that toxic in the retina? Yes.
36:30Finesse can be honed. Finesse can be honed. But you cannot teach character. And a true leader has character and treats other people with respect regardless of how they feel about them.
36:50Is that toxic in the retina? Yes.
36:53Ellie, is that toxic?
36:59I do think that there are problems in the red team. Yes, chef.
37:03Explain, Ellie.
37:04I think that there is a lot of hostility and a lot of sideways under the breath or just whack comments that are made.
37:12Who's making whack comments? Who is that?
37:14I feel like Anaya talks a lot about out of place, chef. Anaya?
37:18There's a lot of comments. Yes, chef.
37:20Oh, my God.
37:22Sydney, is this toxic environment true?
37:25Chef, I do feel like there is hostility within the red team on occasions for sure.
37:31And who's the culprit?
37:37It starts with Anaya, chef. Anaya?
37:39Yeah.
37:40Yeah, chef.
37:43There are people on the team or that used to be on the team who felt like they couldn't speak up.
37:47Why couldn't they speak up?
37:49They watched me get bullied the first few days I was here, and they didn't want it to happen to them.
37:53Oh, my God.
37:54Anaya.
37:55Regardless of what they're saying about me, chef, it's not true.
37:58I stand true to where I am. This is a competition.
38:00I am one of the best chefs here, and I'm ready to fight.
38:07My decision is...
38:11Jayden and Anaya.
38:14Both of you, get a grip, back in line.
38:17Yes, chef.
38:20The person leaving Hell's Kitchen is...
38:25Alexandra.
38:27First of all, I appreciate your passion. Let's get it absolutely clear.
38:31But you yourself said to me recently, chef, if I screw up again, it'll be my time to leave Hell's Kitchen.
38:37Yes, chef.
38:38And tonight, you did just that.
38:40Please, give me your jacket.
38:41A bit of pleasure.
38:43And I'm sorry about the hostility.
38:45Me too.
38:46Good luck, you guys.
38:47Appreciate the effort.
38:48Hi, Alex.
38:49Hi, Alex.
38:50Hi, Alex.
38:51Red Team, a warning to you all.
38:52I never want to hear about a toxic environment amongst you again.
38:56The one thing I maybe did here is that I gave my other teammates on the red team the courage to advocate for themselves.
39:04Tonight, I think they spoke the truth, and I hope it's a wake-up call for Anaya.
39:09After tonight, I don't know if the red team's going to be able to stay out of the drama, but if they're smart, they will.
39:14Chris.
39:15Yes, chef.
39:16Young man, you're on thin ice.
39:17Yes, chef.
39:18Back in line.
39:20One of you is going to bring a championship home to their state.
39:25Stop worrying about the being best friends.
39:28Just being the best that you are.
39:30Is that clear?
39:31Yes, chef.
39:32Then get out of here.
39:33So I hear the entire team, like, essentially say I'm, like, a toxic person.
39:38I'm like, going forward, it just kind of seems like they're trying to get me out of here.
39:43Maybe I'm turning into the next Alex, but unlike Alex, I'm not taking it personally.
39:48Alex was definitely a martyr tonight.
39:52Chef Ramsay knows that Anaya is a bully.
39:54And now the bear has been poked.
39:56She's going to rampage.
39:58Take a step back.
39:59That's what it is.
40:00That's what you don't do.
40:01Okay.
40:02It's a common fact that I'm friendly with Anaya.
40:04I mean, is she very strong-minded?
40:06Yes.
40:07Is she always the nicest person?
40:09No.
40:10But who gives a if you have any friends in this competition?
40:13All I'm worried about is being the next winner of Hell's Kitchen.
40:17I never want to see the competition spirit turning into something negative.
40:21So I admire Alexandra for having a voice against bullying.
40:24I just wish her ability in the kitchen had been equally strong.
40:28No doubt.
40:29I'm not.
40:30I'm not.
40:31I'm not.
40:32I'm not.
40:33I'm not.
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