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Hell's Kitchen (2005) Season 24 Episode 9
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Short filmTranscript
00:00Previously, on Hell's Kitchen, Battle of the States.
00:07We're going to have a little fun.
00:09After deciphering license plates for ingredients.
00:12Pineapple.
00:13Bourbon, chef.
00:14Portobello.
00:15Let's go, red team.
00:17Anaya from Delaware ignored her team's concerns.
00:20I think it might be like a tad salty.
00:22Really, I like that.
00:23But Chef Ramsay agreed with the team.
00:26It is way too salty.
00:28With the scores tied, it was Henry from Texas'
00:31Korean sweet and sour glazed pork chop.
00:33It's delicious. Congratulations.
00:35That sent the blue team golfing and gloating.
00:39Stop being lazy!
00:40How about you guys shut the hell up!
00:43Then, Chef Ramsay surprised the chefs with a shocking announcement.
00:47The four chefs who have scored the lowest in the challenges
00:51will now be cooking for their life.
00:55Nevada's Ellie.
00:57The cook is beautiful.
00:59And Massachusetts' Jaden.
01:01The skin's crispy and it's seasoned beautifully.
01:03Earned their right to remain in Hell's Kitchen.
01:06Say goodbye, head back to the dorm.
01:07Ellie!
01:09Leaving Cara Marie.
01:11The issue I've got here is the gumminess of that pom puree.
01:15And Chris in the hot seat.
01:17And the fish is?
01:18The fish is glistening.
01:19It's cooked beautifully.
01:19In the end, Chef Ramsay sent...
01:22Cara Marie.
01:23...home.
01:24Ending her dream of becoming head chef
01:26at Hell's Kitchen Foxwoods Resort Casino
01:28in Mashantucket, Connecticut.
01:33And now, the continuation of Hell's Kitchen.
01:37Oh, my God!
01:42I'm back.
01:44Even though I'm out of a fight, it feels good to be back.
01:46Now I have to go to a new level.
01:50Oh, my God.
01:51Ew.
01:52Ew.
01:53Ew.
01:53Ew.
01:53Ew.
01:53Ew.
01:54Ew.
01:54Ew.
01:58We're in a top ten!
02:00Top ten, guys!
02:01We're in a top ten!
02:03Top ten right here!
02:05Yeah, 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 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?
02:20It's only up from here.
02:22You guys didn't see it, but, like,
02:23he straight up was like,
02:24this is not me, and I think you're the weakest chef.
02:26He's like, that's far from it.
02:28He's like, it was just an average of numbers.
02:31Oh, my God, it's already over.
02:32It's all over.
02:32It's been over.
02:37You're an ass.
02:38She heard you.
02:40You said it.
02:42Well, you were thinking it.
02:45Jada and Anaya think that they're not.
02:48Hey, she heard her, right?
02:50Huh?
02:51Did she hear her?
02:51I don't know what you're talking about.
02:52What?
02:52Oh, nothing.
02:53Who are you to undermine what I just accomplished?
02:56It's what bullies do.
02:57If I could poke that there
03:00without the repercussions of hothead
03:03coming at me for the rest of this competition,
03:04I would look them dead in the eye
03:06and just be like, go yourself.
03:08True colors are showing,
03:10and Jada's a mouse in the kitchen during dinner service.
03:12I don't give a if they don't see me as a threat.
03:15I'm like, time will tell,
03:17and I'll be laughing in their faces
03:19because I'm a force to be reckoned with here.
03:22I'm stronger than both of them on the line.
03:24And you know what?
03:25Chef Rames is looking for a leader,
03:26and he's looking for a leader on the line.
03:28Neither one of them are leaders.
03:30No.
03:31Do they just feel threatened by you?
03:33If they do, great.
03:34If they don't, even better.
03:36Because then it's like a sleeper attack.
03:38Like, oh, I don't have to worry about this.
03:40Ha, ha, ha, ha.
03:41Yeah, you do.
03:41Yeah, you do.
03:51Line up, guys.
03:52Let's go.
03:54Good morning.
03:54Morning, Chef.
03:55Today, I'd like to talk to you about
03:57some well-known chefs,
03:58in fact, industry leaders.
04:00Let's begin with Emeril Lagasse.
04:02Oh, yeah.
04:03He is a living legend.
04:05Bam!
04:06Essence of Emeril.
04:07That was his special seasoning,
04:08and he'd always be like, oh, yeah, babe.
04:10Graham Elliott.
04:11Yes.
04:12Youngest ever two-star Michelin in Chicago.
04:14Yes.
04:15I actually met Graham Elliott once
04:16at a concert in Chicago,
04:17and, yeah, it's on my social media.
04:19We took a picture together.
04:20Michelle Bernstein.
04:21Yeah.
04:22A James Beard Award winner.
04:24Powerhouse chef.
04:25She's in a league of her own.
04:26Lastly, the amazing Rock Harper.
04:28Oh, Rock Harper.
04:30Howell's Kitchen season three winner.
04:33Yes.
04:34Rock Harper is a badass.
04:36He is a great inspiration.
04:38These four also share one big thing in common.
04:43Anybody have a guess?
04:44They know you.
04:45That's true, but that's not the answer I'm looking for.
04:47Who mentored them?
04:48You're getting warmer.
04:50Well, I'm going to tell you one more critical thing
04:52that they all share,
04:53and that is where they got their start.
04:56Johnson & Wales University.
04:57That's where you went, Anaya, yes?
04:59Yes, chef.
05:00Chris, too.
05:01I went to Johnson & Wales in 2018.
05:03Anything Johnson & Wales, I love.
05:05Listen carefully.
05:06Tomorrow night,
05:07Hell's Kitchen will be closed
05:09for a very exclusive private event.
05:11Wow.
05:12Celebrating Johnson & Wales University's
05:1450 amazing years.
05:16So for your next challenge,
05:18you'll be creating the menu
05:20for that celebration tomorrow night.
05:22Wow.
05:22The team that gets the most dishes on the menu
05:25wins this big challenge.
05:27Understood?
05:28Yes, chef.
05:28Now, please welcome
05:30Assistant Dean, TJ Deladon,
05:33and one of their top students,
05:36Hollis Tafili.
05:37Welcome.
05:38Hi, bud.
05:39Jay Wu.
05:40I love seeing such young kids
05:42being so passionate about this
05:44because I remember when I was 14 years old
05:46in culinary school
05:48and dedicating my every fiber
05:50into this industry.
05:53TJ, let's get into the menu.
05:54Let's talk about the appetizers.
05:55Our hub campus is in Providence, Rhode Island,
05:57and we're the ocean state.
05:58So squid and scallop, I think,
06:00is where we'd like to go.
06:01So talk about the entrees.
06:02Where would you go with the fish?
06:03Yeah, we'd love to see monkfish,
06:04duck and filet mignon.
06:06Much like many schools,
06:08we base our curriculum
06:09on classic French technique.
06:11Think four to five ingredients.
06:13You've got to focus on knife cuts,
06:15sauce, production.
06:16Just make it clean.
06:17Don't overcomplicate it.
06:19Just lay up my alley.
06:20Teams have a quick meeting
06:21right now and decide
06:23who's doing what.
06:24I would love to do duck,
06:25muckfish.
06:26Okay, and then we have squid,
06:27scallop.
06:28I'll do scallops.
06:30I want the squid.
06:31Who's doing filet?
06:31Oh, I was doing it.
06:32Right, Red Team, Blue Team,
06:33you've got 45 minutes
06:34to prepare your
06:35incredible tasting menus.
06:37Your 45 minutes
06:37start now.
06:39Off you go.
06:41All right,
06:41it's going to be running too slow.
06:43We got to go.
06:44So I was thinking about
06:45doing like a bouillabaisse,
06:47but it usually has
06:48different seafood in it.
06:51It's definitely a little risky
06:53to pull off a bouillabaisse
06:54because we're highlighting
06:55monkfish.
06:56So I definitely want to try
06:57to take heart
06:57to using some really
06:58hearty veggies.
06:59The broth has to be on point.
07:01I don't think I should
07:02blitz the tomatoes
07:03because I think bouillabaisse
07:04is usually like a thinner broth.
07:05So to do this in 45 minutes
07:07is a little psychotic.
07:08Let me get these blueberries
07:13going.
07:14Ellie, what are you thinking about?
07:16Chef, I want to do
07:17a blueberry brandy demi
07:18and then a little bit
07:19of a toasted farro
07:20and then just that
07:21sport beautiful duck on top.
07:22Are you putting anything
07:23else in that farro?
07:24I'm still thinking.
07:25I am not the most
07:26experienced with French.
07:28Okay, I'm going to make
07:29spinach pasta.
07:30Okay.
07:30Flash fried squid.
07:32Heard that.
07:33I know we only have
07:3345 minutes and making
07:35fresh pasta is absolutely
07:36a huge risk,
07:37but I have to impress
07:38my school.
07:39I didn't just spend
07:40$70,000 on college
07:41for no reason.
07:42Please don't stick.
07:43Oh my lord.
07:46Chef, I'm going to make
07:48a squid sausage.
07:49There's just no idea
07:49if you've done something
07:50like this before.
07:51I guess.
07:52Yes, chef,
07:53I'm walking on the wild side.
07:54I decided to do
07:55squid inside a squid
07:56because I really thought
07:56about trying to think
07:57outside the box
07:58because that's who
07:59I am as a person.
08:00I'm not normal.
08:01I don't think straight.
08:02Hold this.
08:03Hold that's it.
08:04My food's going to show
08:04that this man is insane.
08:06I am literally
08:07a mad scientist.
08:08You're interested?
08:11What you making?
08:12I'm doing a chiron sauce
08:14for my filet.
08:15Chiron sauce is very hard
08:17to make because
08:17it breaks easily.
08:19Ladies, you have about
08:1926 minutes left.
08:20Holy s***.
08:22If I f*** this sauce up once,
08:23I just won't have
08:24French components on it.
08:26I need this to happen fast.
08:29Does anybody need
08:30like a second opinion
08:31on anything?
08:32Jada.
08:32Yes, sir.
08:33Here.
08:33What's this?
08:34The aqua.
08:35Aqua.
08:36I think once you add
08:37the peppercorns,
08:38maybe some herbs
08:39in there at the end too
08:40so it's nice and sexy.
08:41Heard that.
08:42I definitely feel
08:43respected by these guys
08:44and I think a lot of that
08:45has to do with the fact
08:45that I respect them.
08:47I will drop anything
08:48in a hat.
08:49I'm sorry.
08:49What's that phrase?
08:50I'll drop anything I'm doing.
08:52Jada, right here.
08:53Do you want to get a taste?
08:54Yes.
08:54I'll stop what I'm doing
08:57with the drop of a hat.
08:58Okay.
08:59Jada,
09:00get your name.
09:01Filet up off.
09:01I'm going to go white
09:02because your sauce
09:03is dark already.
09:03Thank you, chef.
09:06Seven minutes, ladies.
09:07Seven minutes.
09:08Seven minutes.
09:09I'm not stressed out.
09:10And I,
09:11you haven't even
09:11touched your protein.
09:12I know, chef.
09:13I mean,
09:13if you don't nail the protein,
09:14the rest of it doesn't matter.
09:15All right,
09:15going to start protein
09:16right now, chef.
09:17Chop that damn squid
09:18and pull it up.
09:19Put it on the plate.
09:21It'll be perfect.
09:22What are the tricks
09:22to these damn things?
09:24It's already starting to break.
09:30I'm just worried about that.
09:31It wasn't broken
09:32like literally
09:33right before I put it on.
09:34Final minute.
09:35Come on, let's go.
09:37Come on.
09:38My duck is not rested enough.
09:40It's bleeding everywhere.
09:4245 seconds.
09:43Here, right here.
09:43Right here.
09:44Throw it to me.
09:45Come on, let's go.
09:4630 seconds to go.
09:47If it bleeds everywhere,
09:48it's going to show
09:49that I don't know
09:49how to cook duck.
09:50Like, please.
09:51All right, guys.
09:52We've got to start walking.
09:53Let's start walking, chef.
09:54Key word is walking.
09:55Don't run.
09:56Five, four, three, two, one.
10:01And well done.
10:04Now, listen carefully.
10:05Your dishes will be judged
10:06head to head.
10:07Whichever dish gets the point
10:08that will go on the menu.
10:10Wow.
10:11Let's begin with
10:11the battle of the scallops.
10:13Let's go.
10:14Lisa and Jaden.
10:17Sell it, Jaden.
10:18Right, let's start
10:20with Jaden.
10:21Chef, I have a seared scallops
10:23with a citrus beurre blanc.
10:25Presentation is stunning.
10:26Thank you, chef.
10:27This was a challenge for me
10:27because I'm more
10:28of a rustic plater.
10:30Hollis, how does that taste?
10:31I like the brightness
10:32from the citrus
10:32and the scallops
10:34are cooked very nice.
10:35It's really nice, isn't it?
10:36Thank you, chef.
10:36Right.
10:37Beurre blanc is exceptional.
10:38Thank you, chefs.
10:39Lisa, describe your dish.
10:40You have pan-seared scallops
10:42with a clam
10:43and fennel broth.
10:45Hollis, how does that look?
10:46Absolutely amazing.
10:47Scallops are cooked
10:49very nicely
10:50and I think it needs
10:52a little citrus.
10:53TJ, which one goes
10:54on the menu
10:55to start this incredible
10:56celebration tomorrow night?
11:01Jaden.
11:02Jaden, congratulations.
11:04Well done.
11:05I think that was definitely
11:06an upset for Lisa.
11:07Like, I'll be honest,
11:08I didn't even see that coming,
11:10but I'm really proud of Jaden.
11:12Up next,
11:13battle of the squid.
11:14It's so weird
11:15that I end up
11:15on the season
11:16that we're doing
11:17something for Johnson & Wales
11:18as somebody
11:19who went to Johnson & Wales.
11:20Battle of the J-Woo as well.
11:21This is very important to me.
11:23Chris, please,
11:24describe your dish.
11:24I took the squid,
11:25I made it into, like,
11:26a sausage kind of,
11:27stuffed it,
11:28and cannot have anything
11:29French without some caviar
11:30on it, chef.
11:30Everyone loves caviar,
11:32so I put a nice
11:32lump of caviar on top.
11:34TJ, what do you think?
11:35Um, using the tentacles,
11:36you get a little bit
11:36of that purple color
11:37coming out that's great.
11:38I think it's a little
11:39heavy on the caviar.
11:40Caviar's delicious.
11:41Who don't like caviar?
11:43Ooh!
11:43Does it taste
11:44as good as it look?
11:45It's good.
11:45The vert blanc is good.
11:46The composition of the dish
11:47is nicely done.
11:48Good effort.
11:49Well done, Chris.
11:49Anaya, describe your dish, please.
11:51Today I have
11:51a fresh-made spinach pasta.
11:53I flash-fried the squid
11:55and a little bit
11:56of port wine balsamic reduction.
11:57How did that taste, please?
11:58I think there was
11:58a lot of depth of flavor
11:59in there.
12:00It was very nice.
12:01I thought the pasta
12:02was cooked properly.
12:04It had been a little bit
12:05on the thicker side.
12:06I thought the squid
12:06was cooked nicely.
12:07It pays a lot of homage
12:08to our kind of state dish
12:10in Rhode Island.
12:11Yes, chef.
12:11Calamari, so I appreciate that.
12:14TJ, is he going to go
12:14to the red team
12:15or the blue team?
12:16I have tremendous school pride,
12:18so if I can't represent
12:19J-Woo for the J-Woo dinner,
12:20God, I'm going to be embarrassed.
12:21This is so hard.
12:29TJ, is he going to go
12:30to the red team
12:30or the blue team?
12:32This is so hard.
12:35I'm going to go
12:35with technique on this one,
12:37and I'm going to go right.
12:39Red team, well done.
12:40Anaya.
12:41J-Woo Charlotte.
12:43Anaya gets the point.
12:45Woo-hoo, Anaya.
12:45Another reason for Anaya
12:46to talk in the dorms.
12:47There we go.
12:48Good job, Chris.
12:49Good job.
12:50Well done.
12:51Thank you, chefs.
12:52Next up,
12:53the battle of the monkfish.
12:56Let's go, Alexandra.
12:57And Jada.
13:00Jada.
13:00So in front of you, chefs,
13:01we have a brown butter poached monkfish.
13:04This dish in itself
13:04is kind of a play on bouillabaisse.
13:07I was hoping someone
13:08would do a bouillabaisse.
13:10It's gorgeous.
13:11I'm amazed you've got anything
13:12done in 45 minutes.
13:13A bouillabaisse takes 45 hours.
13:14Thank you, chef.
13:14It's just a marinade.
13:16You smart bitch.
13:17Monkfish is good.
13:18It's cooked properly.
13:19The broth is tasty.
13:21Thank you, chef.
13:22Good.
13:22Well done.
13:23Alexandra, please,
13:23describe your dish.
13:24It is a volute poached monkfish
13:26with a carrot soup.
13:29Visually, very, very pretty.
13:31It looks beautiful.
13:32Hollis, how was that?
13:33I think the soup
13:34might have been a little bit heavy.
13:35TJ, is it the monkfish from Jada
13:36or the monkfish from Alexander?
13:39I'm going to go with Jada.
13:41Jada, congratulations.
13:43Great job.
13:44Right, next up,
13:45the battle of the duck.
13:47I am definitely
13:48really, really nervous.
13:50Anthony's a powerhouse
13:51when it comes to French cuisine.
13:53My heart is just like...
13:54Let's start with Anthony first.
13:57So I kind of did a spin-off
13:58of duck a la range.
13:59I did a little fennel
14:00and frisee salad
14:01with a sherry vinaigrette.
14:02TJ, how was that?
14:03The duck is cooked beautifully.
14:04The chive and the red onion,
14:05I wasn't expecting that.
14:06That was tasty.
14:07Thank you, chef.
14:08Okay, Ellie,
14:09describe the dish, please,
14:09to TJ and Hollis.
14:10I have a pan-seared duck breast
14:12with a duck fat creamy farro.
14:15We talk about letting
14:16the meat rest, right?
14:17That's important.
14:18You can see what happens
14:19when you slice the meat
14:20that's cooked to temperature
14:21too early.
14:22Color-wise, great.
14:23I love the use of farro.
14:24Does the point go
14:25to Anthony on the blue team
14:27or Ellie on the red team?
14:28If it goes to Anthony,
14:30the blue team have won it.
14:31I just cooked for my life
14:33last night
14:33and I just want
14:35to f***ing win a point.
14:37I'm going to make this decision
14:38based purely on technique
14:40and I'm going to go with Anthony.
14:43Anthony, congratulations.
14:44Well done.
14:45Congratulations.
14:46Well done.
14:47Blue team have won
14:49the challenge.
14:51We still have a menu item
14:52to fill the fillet.
14:54Henry, describe your dish, please.
14:55We have a classic
14:56fillet au poivre,
14:57green peppercorn,
14:58palms puree,
14:59and top of a little micro-cherval.
15:01Out of every dish I've seen,
15:02that's the most classic
15:03French-looking dish.
15:05Very nice.
15:05Oh, beautiful.
15:06That's a mid-breath.
15:08Chef, how did that
15:09taste for you?
15:10It's perfectly seasoned.
15:12It's great.
15:13Thank you, Chef.
15:13Right, so Sydney,
15:14please describe your dish to Chef.
15:15I have a pan-seared fillet,
15:17palm puree,
15:17but I have chives
15:18and chevard cheese.
15:19Sure aren't a classic,
15:20especially with a fillet.
15:22Really beautifully cooked.
15:22Yes.
15:23Man, really nice flavor
15:24there, though.
15:25Thank you, Chef.
15:26Is it Sydney's
15:27from the red team
15:27or Henry's from the blue team?
15:28Please.
15:30Henry.
15:31Henry, congratulations.
15:32Thank you, Chef.
15:32Thank you very much.
15:33Blue team.
15:34Four out of the five dishes.
15:36This is a blowout.
15:37Like, the folks in the stands
15:38wanted to see a good game
15:39and they didn't get it
15:40because we blew them
15:41the out.
15:43Join me
15:43in thanking TJ and Hollis.
15:45Thank you, Chef.
15:46Yes.
15:49That was a landslide.
15:51Woof.
15:52Blue team,
15:52you five will be spending
15:53the night
15:54in one of the northeast's
15:56most popular
15:56vacation hotspots.
15:58You're going to Cape Cod.
16:00Oh, f***.
16:01Yes.
16:01Go, go, baby.
16:03That's right.
16:04Jayden's neighborhood.
16:05But you won't be sitting
16:06and staring at the ocean.
16:08You'll be soaring over it.
16:10Parasailing.
16:11Oh, my God.
16:12Woo!
16:13I'm going parasailing, baby.
16:15I'm so excited
16:16to show blue team
16:16my home.
16:17Usually I have to cater
16:18to the tourists,
16:18but today I'm the tourist, baby.
16:20Red team,
16:21we want tomorrow night's
16:22celebration to be extra special.
16:24So you'll be making them
16:25a four-tiered
16:26anniversary cake.
16:28So you'll be swapping
16:28your chef's hats
16:29for baker's hats.
16:31In fact,
16:31while we're on the topic
16:32of university,
16:33it makes me think
16:33about dorm life.
16:35No.
16:37Because it's also
16:38dorm cleaning day.
16:39Clean sheets,
16:40puffed up pillows,
16:41all the weird hair
16:42gone out of the showers.
16:44Have you seen the dorms?
16:45Oh, my God.
16:46My Lord.
16:47Can we have some
16:48poo-pourri, please?
16:49Ladies, get to it.
16:50Let's go.
16:51Oh, boy.
16:52Let's go!
16:59This sponge
17:00needs to be burned.
17:02Can we get some beers
17:03in here?
17:04Yeah.
17:04Well,
17:05Red team,
17:06enjoy cleaning.
17:07the off right now.
17:10Life sure is grand,
17:11isn't it?
17:12Getting in that
17:13Kit Kod mindset,
17:14I see.
17:15Who didn't get
17:16their sock in the ?
17:17Oh, my God.
17:19This is the one punishment
17:20I did not want
17:22to get.
17:24Boys are so messy.
17:26I'm a chef.
17:27I'm not a maid.
17:29People are disgusting.
17:34I have, like,
17:43an irrational fear
17:44of heights.
17:45My mind's just kind
17:45of racing right now.
17:46Come on!
17:47Get up!
17:49Henry is bricks.
17:50You can just look
17:51at his face.
17:51He's pale.
17:54Don't look so terrified.
17:56Henry, get your
17:56together.
17:57You were in the
17:57Air Force.
17:58Come on, man.
17:59I love my life.
18:00I love my kids.
18:01Bye, Jason!
18:02Oh, my God!
18:08Holy !
18:10Oh, hi, yo!
18:15Don't listen to me!
18:17He keeps it right here!
18:18Oh, my goodness!
18:33Oh, let's go!
18:33I see oysters!
18:34Oysters!
18:36Like, you guys
18:36really whipped ass today.
18:38Like, Jada, I'm
18:38proud of you, dawg.
18:39Jada, thank you
18:39for your little
18:40mentorship, too,
18:41in the beginning.
18:42Of course!
18:42My mind is just
18:43racing.
18:43I'm like, I want to
18:44do this, this, this.
18:44I said, let's relax.
18:46I'm like, we're
18:47keeping it simple, right?
18:49Simplicity is key,
18:49and I'm learning that
18:50so much in this
18:51whole challenge.
18:51We're genuinely glad
18:52that you're on our team.
18:53I'm glad I'm here,
18:54because honestly,
18:55on the red team,
18:55I was like,
18:56maybe I'm just not,
18:57like, loud enough.
18:58Maybe I'm not, like,
18:59dramatic enough.
18:59Maybe I don't have
19:00enough beef with
19:00everybody, you know?
19:02We need more insight
19:03on the girls.
19:04I'm like, I don't have to.
19:05They just air that
19:05out.
19:06There's no secrets
19:08to be had over there.
19:09You can just see it.
19:10The red team right now,
19:11I bet Anaya is pissed.
19:13Oh, yeah, she bet
19:13Anaya is,
19:14they're yelling
19:14at each other.
19:17I don't like baking.
19:21Baking can kiss my ass.
19:23I opened the bakery
19:23at my last job.
19:25I love baking cakes.
19:27Baking sucks.
19:29Are you making
19:30a same face in me, bitch?
19:32Ah!
19:35It's just annoying.
19:36It's making baking
19:37not as fun
19:38as it should be.
19:39James just left
19:40to go to the pool.
19:42I'm stuck here
19:42with you guys.
19:43Yeah, sorry.
19:44Sorry, Chef.
19:44Sorry, Chef.
19:45I'm sorry, too.
19:47I got a point today, so.
19:51So unnecessary.
19:53Why do you even
19:53have to say that?
19:54Are you trying to show
19:55out for Chef Michelle?
19:56I'll be in the finale.
19:59Sorry, girls.
20:01Maybe one of you
20:01will be there with me.
20:02Is it really a good idea
20:03to just continuously
20:05piss off the people
20:06that could make
20:07or break it for you
20:09in the finale?
20:11Look at those faces.
20:12I would think
20:13you would want to start,
20:14you know,
20:15being nice.
20:16These bitches
20:16better watch out.
20:17Mourinho.
20:24Mourinho.
20:24See you, Chef.
20:25Open Hell's Kitchen, please.
20:26Sub it up.
20:32Tonight, Hell's Kitchen
20:33is hosting the biggest
20:34culinary celebration
20:36in America.
20:37Hi.
20:38It's Johnson and Wales
20:39University's 50th culinary
20:41school anniversary dinner.
20:43Chris, never did you imagine
20:44when you were studying
20:45at university
20:45you'd be doing this,
20:46did you?
20:46I did not, Chef.
20:47In addition to some
20:48Hell's Kitchen classics.
20:50Can I have the lobster risotto?
20:52I love the crispy skin
20:53salmon paste.
20:54Tonight's menu features
20:55the five winning dishes
20:57from yesterday's challenge.
20:59Can I please get
20:59the roasted duck breast?
21:01Can I get the steak or poise?
21:02The monkfish bouley base
21:03looks awesome.
21:04In the center of the dining room
21:05is a special VIP 12 top
21:07with many of the university's
21:09top representatives
21:10including season three winner
21:13Rock Harper.
21:16How you doing, brother?
21:17Oh, my goodness.
21:18Likewise.
21:19Clearly, this high-profile event
21:21has the chefs
21:22feeling the pressure.
21:24Five, yes, four.
21:25Cover's table 21.
21:25Two scallops, two risotto.
21:26Yes, Chef.
21:27Five, two scallops, two risotto.
21:28That's it.
21:29I'm definitely worried
21:30that Anaya and Alex
21:31won't be able to communicate
21:32properly on fish station.
21:34Hey, you guys ready to walk?
21:36No, scallops aren't ready.
21:37I'm responsible for
21:39the scallops and lobster
21:40this evening.
21:40Watching your lobster?
21:41It's been a rough go
21:42between Anaya and myself.
21:44That's not true.
21:45This is the problem.
21:46You won't let me
21:46speak my piece.
21:47I don't care about your piece.
21:49I know.
21:49I'm tired of it.
21:50You're not a team player.
21:50I'm tired of it.
21:51I don't think these are ready
21:52either, Alex.
21:53They're ready, Anaya.
21:55Just let me cook
21:56without coming over
21:57and telling me how to do it.
21:59Right here, Chef?
22:03Anaya, Alexander, come here.
22:06The ice cold in the center.
22:07Back in the pan.
22:08Come on.
22:09Come on.
22:10If Alexandra up,
22:11we both up.
22:12So Alexandra has to get
22:14the correct.
22:15Ladies, I want the scallops now.
22:17Walking?
22:17Walking.
22:24Right, ladies, time out.
22:25All of you, come here.
22:26sake.
22:27They're ice cold again.
22:29Alex, you said you were ready.
22:31Was that you, Alexandra?
22:31Yes, Chef.
22:32It's ice cold.
22:33You can just see the color.
22:33It's raw.
22:34Yes, Chef.
22:34Come on.
22:35This is my alma mater.
22:36I am not around today.
22:38Alex, get them in the pan.
22:39Let's go.
22:39This pan is hot as .
22:40Let's go.
22:41If I have to be a leader,
22:43I will take charge
22:44and I will do it myself.
22:45Walking Scouts now.
22:47Let me feel better.
22:48Better, go.
22:54Yeah?
22:55Yeah.
22:56Service, please.
22:56Let's go.
22:57With appetizers starting
22:58to move steadily
22:59out of both kitchens.
23:01Walking risotto ready?
23:02Walking some scallops.
23:04That scallop is, like,
23:05perfectly perfect.
23:06Right.
23:07Jayden, with me, please.
23:08Lisa, with me, please.
23:10Chef Ramsay's calling Lisa
23:11and Jayden together
23:13to begin splitting up
23:14the VIP 12-top table.
23:16OK, blue team,
23:17you've got two fettuccine,
23:18two scallops, two risotto.
23:19And red team,
23:20two fettuccine,
23:20two scallops, two risotto.
23:21Give me your time, please.
23:22I need five minutes.
23:23Five minutes, yes?
23:24Yes, Chef.
23:24Count it down.
23:25Let's go.
23:26How long on the six-top, Lisa?
23:27We're going to do five minutes out.
23:29We don't have any scallops, Chef.
23:30It's a six-top.
23:31Yes, you do.
23:32It's two scallops,
23:33two risotto, two fettuccine.
23:34Yes, Chef?
23:35That's correct.
23:36OK, thank you.
23:37Honestly, I think Alexandra
23:38is sometimes in a la-la land,
23:40just kind of like,
23:41drop them quick, drop them quick.
23:44Get them in there.
23:44Make sure they're dry,
23:45really good dry.
23:46I have to keep talking to her.
23:47I have to make sure
23:48that she's on her .
23:49All right, start flipping.
23:51Start with that one.
23:52Hey, you talk to me, baby,
23:54all right?
23:54Three minutes.
23:55OK, thank you.
23:56About to cook for Johnson & Wells.
23:58Like, this is about to be
23:58something great.
23:59I'm ready to walk.
24:00All right, let's walk.
24:01Scallops, scallops.
24:02And I think it's going
24:04to be a great menu.
24:05It's super easy.
24:06It's going to be fun.
24:08Blue team, come here.
24:09Yes, Chef.
24:11Look, it's undercooked.
24:12It's ice cold in the middle.
24:13It's undercooked.
24:13The 12 top, come on.
24:14Yes, Chef.
24:15Get it back in.
24:16You have all people.
24:17Let's go.
24:18I need to make sure
24:19that I get it together.
24:20It's Johnson & Wells,
24:21so I want to show them
24:22how I can cook.
24:22You know, that I don't get
24:24yelled at about Chef Ramsay tonight.
24:27I don't that up.
24:28Walking risotto.
24:29Hey.
24:30Right behind you,
24:31I'm going to walk your lobster.
24:32Right behind.
24:35Hey, Rick, team,
24:36come here, all of you.
24:38I'm not serving it.
24:39It's rock hard.
24:40Yes, Chef.
24:40It's not edible.
24:41Yes, Chef.
24:42Get them going.
24:43Let's go.
24:43Let's go, let's go, let's go.
24:44Don't let the risotto die.
24:45Come on, let's go.
24:46I know that Alex
24:47is supposed to be
24:48cooking the scallops
24:49and lobster for the app station,
24:51but every time I look over,
24:54it seems that Anaya
24:55has her hands on the pan.
24:57Lobster, how long?
24:58Two minutes, Chef.
24:59No, a minute, Chef.
25:00One minute.
25:00I only need a minute.
25:01I only need a minute.
25:02I'm not on my alma mater.
25:04Oh, Lord.
25:04Scallops, I'm dying.
25:07Let's go.
25:08Let's go.
25:08Let's go, please, Chris.
25:10Walking scallops.
25:13Henry, Chris,
25:15they're still ice cold.
25:17They're still ice cold in the center.
25:19Come on, guys.
25:20All right, Chris,
25:21hand and base.
25:21I don't pan right here.
25:22I don't pan right here.
25:22Right here, right here.
25:23Go, go, go, go.
25:24I think Chris is feeling
25:25a little extra pressure tonight
25:26because he is Johnson & Will's alumni.
25:28Anthony, help him out.
25:29Yes, Chef, what do you need from me?
25:30What do you need?
25:30I'm good, I'm good.
25:31This just kind of weighs me off.
25:33I'm like, all right, man,
25:34this is all you, then.
25:36One and done.
25:37Walking scallops.
25:37Walking scallops, right.
25:42Blue tea.
25:43Yes, Chef.
25:44So we've gone from
25:45undercooked three times
25:46to what?
25:47Overcooked, Chef.
25:48What's happened to you?
25:49This is your culinary university.
25:51Yes, Chef.
25:51Get a grip.
25:52Let's go.
25:53Yes, Chef.
25:53It's obvious that Chris
25:55is setting us back.
25:56His scallops got sent back
25:57three times.
25:58I mean, some are overcooked,
26:00some are undercooked.
26:01Yo, you got to hold on.
26:03Chef, I need another word of scallops.
26:06No scallops to sell.
26:08I won't because of scallops.
26:09I don't have any more scallops,
26:10so I'm running around
26:10looking for scallops.
26:11There's no more scallops anywhere.
26:12I can't sell without
26:13just scallops.
26:15No scallops nowhere.
26:16I have none.
26:21It's 25 minutes
26:22into Johnson & Will's
26:2450th anniversary dinner.
26:26Chef, I need another word of scallops.
26:28And New Jersey's Chris
26:29is shell-shocked
26:30after running out of scallops.
26:32Where are the scallops?
26:34Chef, I need another order
26:35of scallops to sell.
26:35Did you look in the back?
26:36Did you look everywhere?
26:37Because we had enough orders.
26:38I'll track him back.
26:38You shouldn't be out.
26:40How?
26:42Where are they?
26:43Where are they?
26:44Where are they?
26:48Like, I have to pull it together.
26:49Like, I got to get them out
26:50as soon as possible.
26:51We're at 90 seconds
26:52on that 12 top, guys.
26:5390 seconds heard!
26:55Scallops, how are you looking?
26:56If it's not cooked,
26:57I'm not selling.
26:58I'm sorry.
26:58I might get yelled at.
27:00Okay, ready to walk?
27:01Walking.
27:05Finally.
27:06Scallops, we're here.
27:09Go.
27:10The Johnson & Will's 12 top
27:12finally receives
27:13their appetizers,
27:14and the reviews
27:15are overwhelmingly positive.
27:17That's it?
27:17That's really good.
27:19Juicy, very delicious.
27:20Chef, very hot.
27:48I hope so.
27:49It goes to the kitchen.
27:49Yes, chef.
27:53Ellie, nicely cooked.
27:54Thank you, chef.
27:56Service, please.
27:58Right.
27:58Fire now.
27:59Two duck, two steak.
28:00Four minutes.
28:01Two duck, two strip.
28:02Oh, f***ing hell.
28:04Or, two steak.
28:05Oh, f***ing hell.
28:07With Ellie feeling the heat
28:08on the meat station,
28:10in the blue kitchen,
28:12Chef Ramsay is firing.
28:13Two monkfish, two steak.
28:14Two monkfish, two steak.
28:15Two monkfish, two steak.
28:15Seven minutes to the window.
28:16Tonight, chef Ramsay puts me
28:18on meat station solo.
28:21I'm actually feeling pretty good.
28:22I know how to cook a piece of meat,
28:23so this is not new for me.
28:25Hello, Jada.
28:27On.
28:28Oh, come here, young lady.
28:29Yes, chef.
28:30Come here.
28:30Blue team, come here.
28:32How did we forget, first of all?
28:34That was my fault, chef.
28:35I fired two monkfish, two steak.
28:36Yes, chef.
28:37Do you not remember me asking you that?
28:38I do remember, chef.
28:39Do you not remember?
28:40Yes, chef.
28:40Oh, f***.
28:41Five minutes to the window, guys.
28:42Five minutes, turn it.
28:43Tarnison four, two monkfish, two steak.
28:45I think I was a little too in the zone,
28:47and I was like, where am I?
28:49Jada, I'm asking for leadership,
28:51and so I turn my bag, and I'm like,
28:53silence.
28:54Which proves me one thing.
28:55You can cook, but you can't lead.
28:56That's obvious.
28:58I think we all know that that's not true,
29:00but this is a test.
29:01I'm going to use it as motivation,
29:02because I know I can f***ing lead.
29:04Walking to the window, a two-pillet, two monkfish.
29:07All right, two-pillet.
29:09Behind.
29:10Hot pan, chef, on your left.
29:14Jada, come here.
29:15Yes, chef.
29:16Nicely cooked.
29:17Thank you, chef.
29:18Why are you holding it back?
29:19I don't know.
29:19Yes, chef.
29:20I do not know.
29:20Hey, young lady.
29:21Yes, chef.
29:22When you're cooking to finesse like that,
29:23you've got to drive in.
29:24Yes, chef.
29:24Let's go.
29:25Behind.
29:26As Jada bounces back with perfectly cooked meat.
29:29Right, fish and meat, come here.
29:31It's once again time for both kitchens
29:33to deliver for the special VIP 12 top.
29:36Red team, it's two salmon, two duck, two steak.
29:38Blue team, it's two salmon, two monkfish, two steak.
29:40How long?
29:41Six minutes.
29:41We can do seven.
29:42Let's go.
29:43Yes, chef.
29:43Seven minutes on the six top.
29:45I definitely think I could have ran fish by myself tonight.
29:47Salmon is going in the oven right now.
29:49I don't know what the f*** Alex is doing.
29:51We're five out on the 12 top.
29:52Five out, heard.
29:53Five out.
29:53Two salmon, two duck, and two steak.
29:56Yes, ma'am.
29:57I'm going to show that I'm a leader tonight,
29:58so I'm kind of pushing her aside.
30:00Like, I don't really need the help, but, you know, follow me up,
30:03and you can be very helpful.
30:05Dania, is there anything I can do for you besides get you sauce?
30:07No, ma'am.
30:07I think I am good.
30:10Dania's pushing me out of the way.
30:12I'm not going to start yelling and pushing or fighting
30:14with her or being unprofessional.
30:16Alexander, you've got to stand there.
30:18Yes, chef.
30:18That's not a sign of a leader.
30:19Yes, chef.
30:20Drive the ticket.
30:21Yes, chef.
30:23You can't let anyone bully you.
30:25You have to stand your ground, especially here.
30:28Do you need your anything?
30:30No, ma'am.
30:30I think I'm okay right now.
30:32Heard.
30:33And I definitely successfully bullied Alex right off that station.
30:37Walking two strip and two duck.
30:39Walking salmon.
30:43Nicely cooked.
30:45Duck is beautifully done.
30:47All right, guys, I'm walking.
30:48Salmon walking.
30:52Go, please.
30:53Let's go.
30:53Come on, Tom.
30:54Let's go.
30:54Once again, Johnson and Wales' VIP 12 top
30:58is awestruck by their dishes.
31:00Whoever cooked this, they can give me a run for my money.
31:03And with the big table in the clear.
31:05That's top notch.
31:06Both teams are working on their final entrees of the night.
31:10Walking right now.
31:11Keep it up, guys.
31:12We're going to keep pushing.
31:13Service, please.
31:14It's really good.
31:16Seasoned really well.
31:17This sauce is good.
31:18Thankfully, our esteemed guest from Johnson and Wales, extremely happy.
31:27I, however, am not.
31:29Because I know we can be better, especially at this stage of the competition.
31:36You're the top ten.
31:37So the winning team tonight is neither of you.
32:02And it pains me.
32:06We had the same silly mistakes in the red kitchen as we did in the blue kitchen.
32:10It was a mirror image.
32:12Ice cold in the center.
32:13Back in the pan.
32:14Come on.
32:15Ice cold in the middle.
32:16It's undercooked.
32:16The 12 top.
32:17Come on.
32:18They're ice cold again.
32:19Yes, chef.
32:19They're still ice cold in the center.
32:21Come on.
32:22Yes, chef.
32:22Nobody had the edge tonight.
32:24So, red team, blue team, head back to the dorms and come back to me with two individuals
32:31from your team you could do without.
32:33Is that clear?
32:34Yes, chef.
32:35Get out of here.
32:37You know, I wanted to make my school proud, and I failed miserably.
32:43Well, let's just break it down.
32:45I know I'm going to damn out there, but, like, for the y'all four, we've got to figure
32:49something out.
32:49So, now we've got to go down to details at this point, no?
32:52All right.
32:53Jada, chef was on your ass about communication and leadership.
32:56And I think he's harder on me because he knows that I can, but I think when it comes
33:00down to it, the criteria should be overall.
33:02Yeah, overall.
33:03It has to be overall at this point.
33:04Challenges, you know.
33:05Yeah, 100%.
33:06Yeah, at this point.
33:07Where do we meet that at, then?
33:08So, where does that happen?
33:09This is hard, bro.
33:10It is.
33:11Yeah.
33:14This sucks.
33:15So, I will take ownership on the fact that I messed up.
33:20I'm going to say just fish station.
33:22I say Alex and Anaya.
33:25Yeah, I guess we should go with fish tonight.
33:27I did salmon and monkfish tonight.
33:29So, personally, for myself, I didn't have any mess-ups.
33:35But that lobster that went up, didn't you cook that one?
33:38Okay.
33:39So, myself and Alex then?
33:42Yeah, Anaya has this big-ass head right now.
33:47Quite frankly, I bail fish out.
33:50Everything that came back, I fixed it.
33:51I see right through it, like, translucent.
33:55I took leadership, and I fixed everything that came back on fish.
33:58But you also didn't really give me a chance to try to fix my mistake.
34:02If you're tanking, and you're, like, falling down.
34:03I wasn't tanking.
34:04When you're not allowed to work your station, it's hard to.
34:07As far as Anaya's behaviors and toxicity goes,
34:11I think more and more people every day are noticing it.
34:14I didn't make any ****-ups tonight,
34:15so I feel like it's a kick in the nuts for me to go up
34:18just because it's a joint station.
34:19Yeah, that was how it went.
34:20Okay, wait, wait, wait, wait, wait.
34:22You still think that it's you and Anaya?
34:23Yeah.
34:42Blue Team, have you come to consensus?
34:45Yes, Chef.
34:46Jada, Blue Team's first nominee and why?
34:48Our first nominee, Chef, is going to be Chris.
34:51Tonight, he had scallops that got sent back very frequently.
34:55Blue Team's second nominee and why?
34:58Our second nominee, Chef, is going to be Jaden.
35:01What it really came down to, Chef,
35:02was a cumulative vote of who we think
35:04is one of the weaker chefs on the team
35:05based off everything that we've seen so far in this competition.
35:09Okay.
35:10Red Team, have you come to consensus?
35:11Yes, Chef.
35:12Sydney, Red Team's first nominee and why?
35:15Chef, our first nominee is Alex.
35:18Unfortunately, Chef, we did have scallops and lobster
35:21that were sent back multiple times off the fish station.
35:25Red Team's second nominee and why?
35:27Chef, our second nominee is Anaya.
35:30Same reason as the first.
35:32Fish station is ultimately what we had the most issues on.
35:35Anaya, Alexandra, Chris, Jaden, step forward, please.
35:38Let's go.
35:40Chris, cooking for your school.
35:42What the f*** happened tonight?
35:43Chef, first of all, it's embarrassing that I did that to my school.
35:46That's not who I am.
35:46That does not represent Jocelyn Wells or myself.
35:48I literally have to own it.
35:50I dropped the ball.
35:51Jaden, why are the Blue Team casting you
35:53as someone that's the weakest?
35:55It really just came down to the couple of challenges, Chef.
35:57Do I agree with it?
35:58No.
35:59So in your mind, who's weaker than you?
36:01Chef, when it comes down to service, I would say Henry.
36:03He's not as vocal as me.
36:04He doesn't communicate as well as me.
36:06And at the end of the day, challenges
36:08is not what's going to run the kitchen.
36:09It's leadership.
36:10That's right.
36:11I'm looking for a leader.
36:15Anaya, tell me, from your perspective, what the f*** happened?
36:18Chef, I sent perfect proteins.
36:20Every protein that came back, I also fixed.
36:22I took control.
36:24So you didn't deliver me a raw lobster?
36:26No, Chef.
36:26So, Alexandra, I just want to be clear.
36:28That was all you.
36:29I can't say that it was all me due to the fact
36:31that I wasn't trusted to finish anything myself.
36:35Anaya.
36:36Yes, Chef.
36:37Were you micromanaging?
36:38No, Chef.
36:39I think that accountability matters.
36:42And I think the reason I've been up here so much
36:43is because I'm not afraid to be accountable.
36:45And a leader has to be accountable.
36:48And I don't think that a true leader
36:50trashes people behind their backs,
36:51makes fun of them behind their backs.
36:54And to me, skills can be honed.
36:56Finesse can be honed.
36:57But you cannot teach character.
36:59And a true leader has character
37:01and treats other people with respect
37:03regardless of how they feel about them.
37:04Is that toxic in the retina?
37:05Yes.
37:06One thing I can say is that skills can be honed.
37:15Finesse can be honed.
37:16But you cannot teach character.
37:18And a true leader has character
37:20and treats other people with respect
37:22regardless of how they feel about them.
37:23Is that toxic in the retina?
37:24Yes.
37:29Ellie, is it that toxic?
37:30I do think that there are problems in the red team.
37:35Yes, chef.
37:36Explain, Ellie.
37:37I think that there is a lot of hostility
37:38and a lot of sideways, under the breath
37:41or just whack comments that are made.
37:44Who's making whack comments?
37:45Who is that?
37:47I feel like Anaya talks a lot about out of place, chef.
37:50Anaya?
37:51There's a lot of comments.
37:51Yes, chef.
37:52Oh, my God.
37:54Sydney, is this toxic environment true?
37:57Chef, I do feel like there is hostility
38:00within the red team on occasions, for sure.
38:03And who's the culprit?
38:09It starts with Anaya, chef.
38:10Anaya?
38:11Yeah.
38:12Yes, chef.
38:15There are people on the team
38:16or that used to be on the team
38:17who felt like they couldn't speak up.
38:19Why couldn't they speak up?
38:20They watched me get bullied the first few days I was here
38:22and they didn't want it to happen to them.
38:24Oh, my God.
38:26Anaya.
38:26Regardless of what they're saying about me, chef,
38:28it's not true.
38:29I stand true to where I am.
38:30This is a competition.
38:32I am one of the best chefs here,
38:33and I'm ready to fight.
38:38My decision is...
38:42Jaden and Anaya.
38:45Both of you, get a grip back in line.
38:48Yes, chef.
38:51The person leaving Hell's Kitchen is...
38:54Alexandra.
38:56First of all, I appreciate your passion.
39:00Let's get it absolutely clear.
39:01But you yourself said to me recently,
39:04chef, if I screw up again,
39:06it'll be my time to leave Hell's Kitchen.
39:08Yes, chef.
39:09And tonight, you did just that.
39:11Please, give me your jacket.
39:14And I'm sorry about the hostility.
39:16Me too.
39:17Good luck, you guys.
39:17Bye, Alex.
39:18Bye, Alex.
39:18Bye, Alex.
39:20Red team, a warning to you all.
39:22I never want to hear about a toxic environment amongst you again.
39:28The one thing I maybe did here is that I gave my other teammates on the red team the courage
39:32to advocate for themselves.
39:34Tonight, I think they spoke the truth, and I hope it's a wake-up call for Anaya.
39:39After tonight, I don't know if the red team's going to be able to stay out of the drama,
39:42but if they're smart, they will.
39:44Chris.
39:45Yes, chef.
39:45Young man, you're on thin ice.
39:47Yes, chef.
39:47Back in line.
39:48One of you is going to bring a championship home to their state.
39:54Stop worrying about the being best friends.
39:57Just be the best that you are.
39:59Is that clear?
40:00Yes, chef.
40:01Then get out of here.
40:02To hear the entire team, like, essentially say I'm, like, a toxic person, I'm like, going
40:08forward, it just kind of seems like they're trying to get me out of here.
40:12Maybe I'm turning into the next Alex, but unlike Alex, I'm not taking it personally.
40:16Alex was definitely a martyr tonight.
40:20Chef Ramsay knows that Anaya is a bully, and now the bear has been poked.
40:25She's going to rampage.
40:27Take a step back.
40:28That's what it is.
40:28That's what you don't do.
40:29Okay.
40:30It's a common fact that I'm friendly with Anaya.
40:33I mean, is she very strong-minded?
40:35Yes.
40:35Is she always the nicest person?
40:37No.
40:38But who gives a if you have any friends in this competition?
40:41All I'm worried about is being the next winner of Hell's Kitchen.
40:44I never want to see the competition spirit turning into something negative, so I admire
40:49Alexandra for having a voice against bullying.
40:52I just wish her ability in the kitchen had been equally strong.
41:00Next time on Hell's Kitchen, Battle of the States.
41:04Get out of here.
41:04I can only classify Anaya as being a bully.
41:07Will the fallout from elimination...
41:09She's a mean girl bully.
41:10Oh, I hate mean girls.
41:12...be a wake-up call for Anaya.
41:13You think I'm hostile, Jada?
41:16...and cause her to turn over a new leaf.
41:19Sid, if you need help, let me help you.
41:21You want aromatics in it?
41:22Yes, please.
41:22Thank you, Anaya.
41:23Yes, ma'am.
41:23Whatever you need, let me know.
41:25Or is it all just a calculated ploy?
41:27What do you need from me?
41:28You just taste these.
41:29I'm ready to murder these bitches.
41:31It's good.
41:31New York strip.
41:32I can walk.
41:33...as she puts into action her plan to get revenge...
41:35...Ali, it's rare.
41:38Look at me.
41:39That's not cooking with passion.
41:40You know what I know.
41:40Prepare to get annihilated.
41:44Stop it.
41:44That was good.
41:46It's all next time on Hell's Kitchen Battle of the States.
41:50Which celebrity recruits will survive the final...
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