- 11 hours ago
- #realityinsighthub
Hell's Kitchen (2005) Season 24 Episode 8
#Hell'sKitchen
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
#Hell'sKitchen
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
Category
🎥
Short filmTranscript
00:01Previously on Hell's Kitchen Battle of the States.
00:04Jada, you are going to the blue team.
00:07Yes, Chef.
00:08With Jada on the blue team.
00:09Vamanos.
00:10The team squared off.
00:11Go, Alex.
00:12In a Mexican cuisine challenge.
00:14Viva la Mexico!
00:16Guest judge Gabriela Camara gave praise
00:19to Henry's cassava puree with red prawns.
00:22I would say everything on point.
00:23And Cara Marie's bistecca con limon.
00:26I think it's a good balance.
00:27I'm going to give it to both.
00:28Wow, congratulations.
00:29Finally got a point and a challenge.
00:32But it all came down to Jada from Florida's tostada.
00:35I do think it's very well seasoned.
00:38Versus Lisa from California's carne asada in the final round.
00:42I am going to give it to the blue team.
00:44Wow.
00:45Bringing home the W.
00:46It feels great.
00:47At dinner service.
00:49Salud.
00:50Fries walking up.
00:51John could not deliver on garnish.
00:53Why have we got Mexican cheese in the fries when it should be Parmesan?
00:57And Henry struggled to cook pork to chef's liking.
01:00Well, you can't even cook me a pork chop with .
01:03You about to walk garnish?
01:04Yep.
01:05In the red kitchen.
01:06Chef.
01:07Alexandra's missteps on garnish.
01:09Oh, it's missing the cilantro.
01:10That tells me you've all switched off.
01:12And Sydney's pulverized pork.
01:14That is overcooked.
01:16Caused Chef Ramsay to declare.
01:19There's no winning team.
01:21At elimination, the men nominated.
01:23John.
01:24And?
01:25Henry.
01:26While the women put up.
01:27Alexandra.
01:28And?
01:29Sydney.
01:30Chef Ramsay sent.
01:31John.
01:32Back to Georgia.
01:33Ending his dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino in Mashantucket,
01:39Connecticut.
01:43And now, the continuation of Hell's Kitchen.
01:46What the is on the floor in here?
01:49What is it?
01:50I thought it better not be .
01:51Ew.
01:52That's for sure.
01:53Oh, my God.
01:54I'm going to throw up.
01:55Oh, my God.
01:57I didn't step in it.
01:59But these boys better get them some sense about their little thingy things,
02:02because who the hell is peeing on the floor?
02:06Breaking news.
02:07Somebody in the bathroom floor.
02:08Someone on the floor?
02:09Like in this bathroom.
02:10No, but like when, though?
02:11Oh, I don't know.
02:12This was like when we were eating the spaghetti.
02:14No, I didn't anywhere.
02:16All right.
02:17My wife would beat my ass.
02:18Who'd be peeing on this floor?
02:20Just pee in the shower like a human being, and everything will be fine.
02:22Someone on the floor.
02:24That's disgusting.
02:25Had to be a guy.
02:26I'm just saying.
02:27Why are they being so sexist?
02:28I feel like it could be male.
02:29It could be female.
02:30You know?
02:31Now I'm triggered.
02:32It's on the floor.
02:34I think it was Anaya.
02:35She's marking her territory.
02:37She's asserting her alpha dominance right now.
02:40I will literally kill these men.
02:43Let's go.
02:58Good morning.
02:59Good morning, Chef.
03:00As you know, the theme for this season is Battle of the States.
03:04And one of the best ways to see all of what America has to offer is with a good old fashioned road trip.
03:14Each state has its own unique license plate.
03:17Some people take the extra step and personalize their license plates.
03:22Right?
03:23That's what mine is, Chef.
03:24What does yours say?
03:25My license plate says Daddy, Chef.
03:27Daddy, right.
03:28Yes.
03:29Love that.
03:30Yes.
03:31Am I surprised?
03:32No.
03:33Will I be calling her that?
03:34Probably not.
03:35Today, we're going to have a little fun and go on a road trip across America.
03:40Oh.
03:41Oh.
03:42Oh.
03:43Oh, yeah.
03:44How it is.
03:45Oh, yeah.
03:48Now, here's how the game's going to work.
03:50In each round, a license plate will appear on the screen with an ingredient written in the style of a customized plate.
03:59If you answer correctly, you get to choose to keep the ingredient and then assign it to one of your proteins on the board.
04:07Or you may send that ingredient to any open slot on your opponent's board.
04:12Is that clear?
04:13Yes, Chef.
04:14Good.
04:15Sometimes, it's written phonetically like this.
04:18Or sometimes, it could be in numbers.
04:20Anybody?
04:21Green bean.
04:22Green bean.
04:23Well done.
04:24Having a prior military background and being in the Air Force,
04:27I feel really confident in my ability to decipher alphanumerics.
04:31First up, Aniah and Henry.
04:33Let's go.
04:34Let's go.
04:35Fast reflexes are going to come into play right now.
04:38Here is your first clue.
04:40Brussels sprout.
04:42Wow.
04:43What the , Henry?
04:46Wow.
04:47Brussels sprouts.
04:48Correct.
04:49Where do you want it?
04:50On blue team pork chop.
04:51Yeah, good.
04:52Man, that was quick.
04:53Next clue.
04:54Wow.
04:56Henry.
04:57Couscous.
04:58Couscous.
04:59Wow.
05:00Jesus, please take the wheel.
05:02And the little horn.
05:03Push it for me.
05:04And maybe give me the answer while we're at it.
05:06We're going to put it on the blue team lamb.
05:08Blue team lamb.
05:10Right.
05:11Ready for the third and final ingredient.
05:13Here we go.
05:14Well done.
05:15Oh, .
05:16I don't even know what the hell that is.
05:17You don't know what it is?
05:18Hold on.
05:19.
05:21Aniah, get your together.
05:23Three, two, one.
05:24Oh, yeah.
05:25I don't know what that is.
05:26Do you know what it is?
05:27Uh, I think it's rainbow chard.
05:28It is rainbow chard.
05:29Well done.
05:30Put it on the pork chop.
05:31Uh, red team?
05:32Yes.
05:33Yep.
05:34All right, we're going to take rainbow Swiss chard.
05:35We're going to put it on the red team pork chop.
05:36Wow.
05:37Aniah is too cocky for her own good.
05:41.
05:42We cannot be stuck with a bunch of ingredients because red team can't answer any correctly.
05:48Absolute domination, Henry.
05:50Well done.
05:51Next two, Cara Marie against Anthony.
05:54Here we go.
05:56.
05:57Wow.
05:58Anthony, what is that?
05:59White cheddar.
06:00That is correct.
06:01Let's give white cheddar to Atlantic cod on the red team, please.
06:04.
06:05Wow.
06:06This is some saboteur type .
06:09White cheddar on cod, you maniac.
06:11That's a great sabotage.
06:14Next clue.
06:15Pineapple, chef.
06:17Absolutely right.
06:18I'm going to give pineapple to Atlantic cod on the red team as well, chef.
06:21Oh, my God.
06:22Let's see what you do with white cheddar and pineapple.
06:27Clue number three.
06:28Here we go.
06:29.
06:32Cara Marie, what is that?
06:33Bok choy.
06:34Bok choy.
06:35That is right.
06:36Congratulations.
06:37Yes.
06:38Well done.
06:39We're going to put it on the lamb on the red team, chef.
06:40Next up.
06:41In the battle between Lisa and Jaden.
06:44Wow.
06:45Sweet potato.
06:46Goes to the blue team's pork chop.
06:48Here comes your second clue.
06:49While.
06:50Truffle oil.
06:51Goes to the red's Atlantic cod.
06:53That was wild.
06:54Good luck on that one.
06:56Here we go.
06:57Lastly.
06:58Garbanzo bean, chef.
06:59Gets assigned to blue's lamb rack.
07:01Jaden doesn't even give me a chance.
07:03I was in the dust.
07:05Ellie and Jada.
07:06Next.
07:07In the face off between Ellie and Jada.
07:09Portobello.
07:10That's right.
07:11Goes to red team's lamb rack.
07:12Okay.
07:13We can work with that.
07:14Second clue coming up.
07:15Next.
07:16Kohlrabi, chef.
07:17Will go to blue's Atlantic cod.
07:19Good job, Jada.
07:20Third and final.
07:21Here we go.
07:22Celery root, chef.
07:23Goes to red's pork chop.
07:25Wow.
07:26Okay.
07:27Smart.
07:28Next up, Sydney and Chris.
07:30Here comes your first clue.
07:31Bourbon, chef.
07:32That is correct.
07:33It's going on red team pork chop, chef.
07:34Smart move.
07:35Here we go.
07:36Next.
07:37Polenta, chef.
07:38Completes the red team's lamb rack.
07:41Okay, here we go.
07:42Third and final.
07:43And finally.
07:44Sydney, what is that?
07:45Basmati rice, chef.
07:46That's right.
07:47Well done.
07:48Here's the interesting news.
07:49Now that your board's full, red team, you can replace anything on your board and then send
07:54the one that you're replacing to the blue team.
07:56Swap out that cheddar.
07:57Cheddar.
07:58Get rid of the cheddar.
07:59I don't think the cheddar.
08:00I'm going to move the white cheddar over to the blue team's Atlantic cod and put the
08:03basmati rice on our Atlantic cod, chef.
08:05Wow.
08:06Smart move.
08:07Here we go.
08:08Good move.
08:09Good move.
08:10Sorry, blue team.
08:11Sucks to suck.
08:12You get what you give.
08:13It's the final round and Henry hopes to keep his lightning fast winning streak going
08:18against Alexandra.
08:19Here we go.
08:20Wow.
08:21It's golden beets.
08:22Golden beets is correct.
08:23Yes, chef.
08:24We're going to go blue team lamb.
08:25Here we go.
08:26Wow, Henry.
08:27That's going to be prosciutto.
08:28Absolutely correct.
08:29We're going to put prosciutto on the blue team pork chop.
08:30Love that.
08:31Smart.
08:32Final ingredients.
08:33Come on, Alexandra.
08:34Henry.
08:35That's going to be zucchini.
08:36Correct.
08:37Nerd alert.
08:38Zucchini is going with cod.
08:39That's right.
08:40Well done.
08:41Give a round of applause.
08:42Well done.
08:43It's good, chef.
08:44It looks good.
08:45Good.
08:46Right.
08:47Your 45 minutes starts now.
08:48Let's go.
08:49In today's challenge, each chef must create a show stopping dish using one of three proteins.
08:55And the ingredients assigned to it on their team's board.
08:56Let's go, red team.
08:57Each team can make up to two dishes with each protein.
08:58Let's crush this.
08:59Let's crush it.
09:00Since the red team has one extra person, they will have to choose one dish to drop.
09:02All right, big Jaden, what's up?
09:03I'm going to do a urban sumac.
09:04I'm going to do a urban sumac crusted lamb chop and a couscous with a mint salad.
09:05Got that Mediterranean inspiration.
09:06You know, the star of the dish is the lamb.
09:07I dropped my last plate.
09:08I dropped my last plate.
09:09I'm going to make a show stopping dish using one of three proteins and the ingredients assigned
09:10to it on their team's board.
09:11Let's go, red team.
09:12Each team can make up to two dishes with each protein.
09:15Let's crush this.
09:16Let's crush it.
09:17Since the red team has one extra person, they will have to choose one dish to drop.
09:22All right, big Jaden, what's up?
09:23I'm going to do a urban sumac crusted lamb chop and a couscous with a mint salad.
09:29Got that Mediterranean inspiration.
09:31You know, the star of the dish is the lamb.
09:33I dropped my last plate of lamb on the last lamb challenge.
09:36Two, one, I'm stuck.
09:39Oh, damn it.
09:40Oh, boy.
09:41Lamb's undercooked anyway.
09:42I definitely need redemption on that lamb for sure.
09:45Watch that lamb for sure.
09:48I'm going to be doing a fried rice with the grilled pineapple and a little bit of sesame
09:54and truffle oil.
09:56This is not exactly a flavor combination that you see all the time, but daddy is a risk
10:01taker for sure.
10:03I'm doing some weird , y'all.
10:0527 minutes.
10:06Heard that, chef.
10:07Henry, you good?
10:08Yeah, so I'm thinking about crushing the pork chop.
10:11Blitz this.
10:12This has that Korean chili, the panko, the salt, the pepper cooking this pork chop.
10:15I definitely want to do like a Korean flair because I spent a year in Korea.
10:19Their food, their flavors, their combination, everything's so fresh, and it's not overly complicated,
10:24which really fits my style.
10:26I think it sounds good.
10:27Yeah.
10:28You like mushroom?
10:29It smells so good.
10:30Here.
10:31Do you want them?
10:32I'm making this portobello mushroom lamb, Demi.
10:35I wanted a really nice, rich sauce to go with my rich dish.
10:39I think it might be like a tad salty.
10:41Really?
10:42I like that.
10:43Damn.
10:44It might be a salty bitch.
10:45Facts or facts?
10:46Oh, God.
10:47God, chef.
10:50Oh, .
10:51God.
10:52All right, chef.
10:53I'm doing a play on a clam chowder.
10:54I think I have the toughest ingredients to work with.
10:57I got to figure out how to make white cheddar and Atlantic cod go together.
11:01I'm just going to try to cook it into cream.
11:03I like to push boundaries, but I don't know if it's going to work.
11:06I don't.
11:07But guess what?
11:08I'm going to make it work.
11:1011 minutes left.
11:1111 minutes.
11:12Herb.
11:13What you doing?
11:14This is the orange bourbon glaze.
11:15Ooh, can I taste it?
11:16Yeah.
11:17I'm excited to cook the pork because I want to redeem myself.
11:20Walking two strip, two pork.
11:22Walking.
11:23That is overcooked.
11:25Tough as .
11:26Look.
11:27Not an ounce of juice.
11:28Yes, chef.
11:29Bring it on, pork.
11:30Sure, the last dinner service, I might overcook you, but today you're going to be perfect.
11:34Five minutes, red team.
11:35Yes, chef.
11:36Five minutes, chef.
11:37Let's go, let's go, let's go.
11:38I got to cook the protein.
11:39Are you going to get it finished in the next five minutes?
11:41I'm going to try to.
11:42I'm nervous because time's cutting short.
11:45Rabian, Rabian.
11:46Oh, no way.
11:51What the ?
11:52There's no way I'm going to serve Chef Ramsay a raw lamb chop.
11:55I don't know how to fix that.
11:57Dude, how did that happen?
11:59Rabian, Rabian.
12:03Rabian, Rabian.
12:04I'm cutting my lamb chop.
12:05I see that it's raw.
12:06Oh.
12:07No way.
12:08What the ?
12:09I'm not serving a raw lamb chop.
12:10Dude, how did that happen?
12:11I don't know how to fix that.
12:12Two minutes to go.
12:13Guys, let's start thinking about plating.
12:14Come on, Lisa.
12:15I cut my lamb in half to bring it up to 10 quickly, but it's still pretty raw and I can't
12:16stop self-doubting myself.
12:1730 seconds to go.
12:18Right behind walking.
12:19Right behind.
12:20Right behind.
12:21Come on, Blue Team.
12:22We need food.
12:23Let's go.
12:24Lisa, you need hands?
12:25No, I'm good right now.
12:2610, 9, 8, 7, 6, 5, 4, 3, 4, 3, 4, 3, 4, 3, 4, 3, 4, 3, 4, 3, 4, 4, 3, 4,
12:333, 4, 4, 3, 4, 4, 3, 4, 4, 4, 4, 3, 4, 3, 4, 3, 4, 4, 5, 5, 6, 4, 3, 4, 1,
12:51And stop.
12:52Well done.
12:53Red Team, as you know there are six dishes in front of you, and there are only five members
12:58of the Blue Team.
12:59Red Team, all of you decide which dish you are dropping.
13:02you are dropping.
13:03It can be any dish.
13:04Drop mine.
13:05Any dish.
13:06Go ahead, because I didn't put the whole thing on there.
13:08I don't even think anybody has a chance
13:10to say anything before Lisa's like, drop mine.
13:12Wow, that was quick.
13:14We are dropping?
13:15Lisa's dish, Chef.
13:16Lisa's dish.
13:17Lisa only puts up good dishes.
13:20So in my mind, I'm like, is it that terrible?
13:24OK, let's start with the cod.
13:27Come forward.
13:29Cara Marie, Alexandra, Anthony, and Chris.
13:33I think that they might actually file a petition
13:35to have me removed as a chef in the state of Rhode Island
13:38if I did not cook this cod perfectly.
13:40Cara Marie, describe your dish, please.
13:42Chef, I have a pineapple sesame-crusted cod
13:46that I have over a truffle-scrambled fried rice.
13:50Cooking the cod is exceptional.
13:52Definitely a point.
13:52Well done.
13:53Thank you, Chef.
13:55Hell, yeah.
13:56Ocean state.
13:57Team cod for the win.
13:59Alexandra, describe the dish, please.
14:01I have a pan-seared cod with a pineapple
14:05and truffle oil teriyaki sauce.
14:07What works for me is the acidity in the pineapple
14:11and then the essence of truffle.
14:13It's definitely a point.
14:14Thank you, Chef, Sean Alex.
14:15Nice job.
14:16Anthony, please describe the dish.
14:18Chef, so I did a cod that I cooked off in the pizza oven.
14:20I did a white cheddar Mornay, kohlrabi remoulade,
14:23and a scored zucchini, Chef.
14:28I love what you did with the white cheddar in that Mornay.
14:30The zucchini's a tough one.
14:31It's full of water, but this thing tastes delicious.
14:33Thank you, Chef.
14:34Just for the zucchini alone, that's the point.
14:36Well done.
14:37Thank you, Chef.
14:38OK, Chris, describe the dish, please.
14:39Chef, I did a play on New England clam chowder,
14:42and there's a little bit of zucchini on top.
14:45Yeah, I mean, it's a bold move to turn that dish into chowder,
14:49but it is absolutely a resounding point.
14:51Congratulations.
14:52Thank you, Chef.
14:53Thank you, Chef.
14:55My dish was taking a chance, and, you know, he really liked it.
14:58I'm really proud of myself.
15:00Up next, the pork chop.
15:02Let's go, Henry, Ellie, and Sydney.
15:08Right, Henry, describe the dish, please.
15:10So this is an ode to my time when I was stationed in Korea,
15:12so I have a Korean sweet and sour glazed pork chop.
15:15Hard-roasted Brussels with sweet potato puree.
15:18Pork is cooked beautifully.
15:21How long were you in Korea for?
15:22I was stationed at Osan Air Base for one year, Chef.
15:25Thank you for your service.
15:26Thank you, Chef.
15:27It tastes like you were based out for a year,
15:29because it's delicious.
15:30Thank you, Chef.
15:30A resounding point.
15:31Good job.
15:32You know, I am ecstatic, because I 100%
15:35cooked with my heart today.
15:37Ellie, describe the dish, please.
15:38Chef, for you today, I have a nice creamy celery root puree,
15:42and I did a bourbon and mustard seed glazed pork chop,
15:45and then I did a quick pickle Swiss chard on top of that.
15:48Perfect combination.
15:49Thank you, Chef.
15:50A resounding point.
15:51Well done.
15:52Thank you, Chef.
15:53Thank you, Chef.
15:55Sydney?
15:56This is it.
15:57I want to redeem myself from last dinner service.
15:59It's me versus pork chop.
16:01Chef, I grilled my pork chop.
16:02I did a celery root puree, as well,
16:04and I braised my Swiss chard.
16:07Beautiful cook.
16:08Thank you, Chef.
16:09Thank you, Chef.
16:10Yes.
16:11A resounding point.
16:12Thank you, Chef.
16:13Wow.
16:14Thank you, Chef.
16:15That's our redemption, baby.
16:16I'm redemption mama out there.
16:18Put me down.
16:19It's fine.
16:20I'll get right back up 10 times better every time.
16:22Final rounds, the battle of the lamb.
16:23Let's go.
16:24Let's go, Anaya.
16:25Anaya, Jada, Jaden.
16:27I'm feeling really confident.
16:28I made it a point to utilize each component at least twice.
16:33It's time to shine.
16:34Chef, I did a sumac crusted char-grilled lamb,
16:37meat puree, couscous, Chef, on the bottom, and a hummus.
16:40There's a lot of clash of strong flavors here.
16:43For me, it's too complicated.
16:44There's no point to this dish.
16:45Yes, Chef.
16:46The components didn't marry together like I wanted them to.
16:49There's nothing I can do about it now,
16:51but just, you know, come stronger next time.
16:53Jada, describe the lamb, please.
16:54Chef, we have a roasted rack of lamb,
16:56a roasted garlic hummus.
16:58On top of that is going to be our couscous salad.
17:01Lamb's cooked beautifully.
17:02I love the combination underneath.
17:03Definitely a point.
17:04Well done.
17:05Thank you, Chef.
17:06I know.
17:07I am the last person.
17:09And at this point, we're tied.
17:11Damn, there's a lot of pressure on me, guys.
17:13Describe the dish, please.
17:15So, Chef, for you, I have a bok choy panko crusted lamb rack.
17:18I did a creamy polenta.
17:20I did the portobello's two ways.
17:22Come over here, please.
17:23Yes, Chef.
17:24And taste the sauce.
17:25A little salty.
17:26A little.
17:27I think it might be, like, a tad salty.
17:29Really, I like that.
17:30Damn, I might be a salty bitch.
17:31You said a little salty.
17:32It is way too salty.
17:33Yes, Chef.
17:34No point to your lamb dish.
17:36It's a humbling moment, and maybe she'll be able to take a step back and realize, maybe
17:38I need to get off my high horse every once in a while.
17:40Can I just taste the other lamb dish, please?
17:42Lisa, let's go.
17:44It won't count in the competition.
17:45I just need to taste everything that you're cooking.
17:48I'll describe the dish, please.
17:49It's pan-seared, lamb chop basted in a sweet,
17:50and sour glaze.
17:51I did a red and miso.
17:54that other lamb dish, please.
17:56Lisa, let's go.
17:58It won't count in the competition.
18:00I just need to taste everything that you're cooking.
18:03Describe the dish, please.
18:04It's pan seared and lamb chop basted
18:07in a sweet and sour glaze.
18:09I did a red miso, portobello, and bok choy with a polenta.
18:13Wow.
18:15It's delicious.
18:16Really delicious.
18:17Yeah, that is worthy of a point, young lady.
18:20Let me tell you, unfortunately, you're not getting one,
18:22because your team and yourself opted to take that dish out.
18:26My dish could have earned us the win,
18:27and, you know, it's literally a kick in the shins.
18:30We have a tie.
18:31Four to the blue, four to the red.
18:33You know how we break the tie here in Hell's Kitchen.
18:36I want to go to the most outstanding dish.
18:39Three outstanding dishes that, for me,
18:41were in front of Chris's chowder,
18:43Sidney's pork, Henry's pork.
18:45That's the top three in my mind.
18:47And the winning dish is...
18:52Henry's, congratulations.
18:56Good job, baby.
18:57Good job, baby.
18:58Thank you, chef.
18:59I'm out of my mind right now.
19:02Like, I needed this.
19:04Blue team, well done.
19:05Thank you, chef.
19:07Listen up.
19:08All of you are headed to the incredibly beautiful Lake
19:11of Isles golf course here at Foxwood's Resort Casino.
19:15But you'll be having vastly different experiences.
19:19Blue team, you'll take a scenic drive,
19:21taking in the most gorgeous landscapes,
19:24on your way to your very own private driving range.
19:28Oh, ho, ho, ho, ho, ho, ho.
19:30Yeah.
19:31I'm about to get my Tiger Woods on.
19:34Red team, instead of driving golf carts,
19:37you'll be stuck washing those golf carts.
19:40They're going to be hitting golf balls on the range.
19:42You'll be stuck collecting them.
19:45Yes, chef.
19:46By hand.
19:49Blue team, I've got one more thing.
19:51There is a little surprise for each and every one of you
19:54back in the dorms.
19:56Oh, my god.
19:57Well done.
19:58Blue team, head back to the dorms.
20:02All right, y'all.
20:03What is it?
20:04Check it out.
20:05Oh, yeah.
20:06What?
20:08I'm so sick, baby.
20:12We here at Oxo believe that you deserve the bet.
20:15So along with all these goodies,
20:17all you will be receiving, a $250 gift.
20:19Shopping spree.
20:20What?
20:21Oh, ho, ho.
20:22Hell, yeah, yeah.
20:23I'm giving it to my mom, because my mom deserves it.
20:25My mom's my favorite person, one of my biggest advocators.
20:28I'm thankful for, like, what you do for me, mom.
20:30Blue team.
20:31Blue, one, three.
20:32Blue on me.
20:32One, two, three.
20:33Blue.
20:35Lisa, come here.
20:36All of you head back to the dorms.
20:37Um, young lady.
20:41Yes, chef.
20:42That dish was delicious.
20:43In fact, one of your best dishes you've ever cooked
20:44in this competition.
20:45Yes, chef.
20:46That was hands down a point.
20:47Yes, chef.
20:48And way better than Anaya's lamb.
20:50Understand that?
20:51Yes, chef.
20:52I'm super disappointed in myself.
20:53In my head, I'm always like, I'm not good enough,
20:55because growing up, I never had my parents tell me
21:01that they were proud of me.
21:03And I always think that I'm not good enough.
21:07It's hard to, you know, try to believe in myself when that's
21:12all that goes through my head.
21:13It's just not good enough.
21:14OK, you know, you were good today, but you could do better.
21:18I just can't second-guess myself, and that's not
21:21going to happen anymore.
21:22Like you said.
21:23Ooh.
21:24Yeah, I'm not good.
21:25And I'll go next to you for the first time.
21:26I'll go next to you for the next time.
21:28See you later.
21:29I'll go next.
21:30Bye-bye.
21:31I'll see you then.
21:32Bye-bye.
21:32Bye.
21:33Bye-bye.
21:33Bye-bye.
21:34Bye-bye.
21:35Bye-bye.
21:35Oh, bye-bye.
21:36This is dope.
21:37It's sweet.
21:38It's a beautiful course, man.
21:39It's absolutely gorgeous.
21:40Lake of Isles is an absolutely stunning golf course.
21:43I'm excited.
21:44Let's do this.
21:44Woo!
21:45Yeah!
21:46Ah!
21:47Come on.
21:48Move your ass.
21:49Come on, Henry.
21:50We want to hit it.
21:51I want to go.
21:52Where's the horn?
21:53Peep, peep, peep!
21:54Oh!
21:55Oh, ladies!
21:56Hi, Marina!
21:57You guys have a lot of work to do today.
22:02Nothing says punishment like washing golf carts in humidity.
22:09Get up in the, uh...
22:11Uh-huh.
22:12Ladies, we're not going to lose in service tonight.
22:15If we lose service tonight, I'm going to have a conniption.
22:17Like, I'm literally going to lose it.
22:19Don't miss a spot so that we don't have to do it twice.
22:22Not like the pork chop and the scallops last night.
22:24Marino is just zinging all of us on the red team.
22:28Try to see if you can get those ones over there.
22:31Okay?
22:32Oh!
22:33Yes, Chef!
22:35I'll get in there.
22:36Don't you worry.
22:37It's like, Marino, calm down, okay?
22:39Let's go.
22:40Ladies!
22:41Hello.
22:42Looking good.
22:43Looking good.
22:44Whoa, whoa!
22:45Slow down!
22:46Wow!
22:47Don't crash.
22:48Wax on, wax off.
22:49Honestly, I just hope they suck at golf.
22:52Watch what I'm doing.
22:53Every time I swing...
22:54Oh, okay.
22:55So you're not hitting it.
22:56I'm going to find the ground.
22:57Yep.
22:58Your arms are there to guide the club back to the wall.
22:59So there you go.
23:00My significant other is obsessed with golfing.
23:01Now I'm nervous.
23:02I usually just watch him and, like, have a cocktail.
23:05So I definitely do not have any golfing skills.
23:09Wow.
23:10Let's go.
23:11PGA Troy, here she comes.
23:12The moment I get back, babe, we are playing golf.
23:15Let's see how you would hold the club.
23:16Not bad.
23:17Wow.
23:18Okay.
23:19Excellent.
23:20Pretty impressive.
23:21Damn near pro now, baby.
23:35You see the golf balls behind me?
23:39Yes.
23:40Okay, you need to go and pick them up by hand in the buckets, okay?
23:47My hand in the bucket, okay.
23:51We're already exhausted from cleaning the golf carts.
23:55Now we gotta run all around and pick up golf balls
23:58and carry buckets.
23:59Dude, they're all the way down here.
24:00Oh my God, walking up a hill too.
24:03I'm tired.
24:05It's so hot, it's never ending.
24:08I did not think that the worst punishment
24:10that I was gonna endure was going to be
24:12picking up golf balls.
24:14This is hell's golf course right now.
24:16This is for the appetizers of table 21 last night.
24:21This is for the burnt flatbread.
24:23The burnt flatbread, oh my God.
24:26How do you remember that?
24:27We're never gonna get done if you keep throwing more.
24:30Way to kick a man when he's down.
24:32Marino the Punisher.
24:34Can we be done?
24:36Stop being lazy.
24:37Hey, get your asses up.
24:39What are you guys doing, taking a break?
24:40It's a car.
24:41Shut up.
24:43Somebody give me a golf club.
24:44How about you guys, shut the hell up.
24:46That's not how we speak.
24:48That's not how we do that.
24:50No!
24:51No!
24:52No!
24:59Marino, we get every ball picked up.
25:01He threw five buckets of golf balls on that horse.
25:03Plus the so tight on my ass that I thought
25:05my pants were gonna split.
25:06Dude, if your pants would've ripped,
25:07I would've lost my mind.
25:09Well, I got real weird cat underpants on too.
25:11They got black cats on them.
25:12Thank you for that description, chef.
25:13Damn it.
25:15I'll go.
25:16This is Sydney, Hell's Kitchen residence.
25:21Sydney, it's chef.
25:22I need to see everyone in the dining room immediately, please.
25:25Yes, chef.
25:26Let's go.
25:27Oh, I'm awake now.
25:30Hell's Kitchen residence.
25:31What the ?
25:32That was chef Ramsay.
25:33He said everyone in the dining room.
25:34In these outfits?
25:35Everybody outside?
25:36I don't even have shoes on.
25:37I have absolutely no idea what's happening.
25:40There's nervousness.
25:41There's fear.
25:42When chef Ramsay calls and says,
25:44come down to the kitchen as you are, something's up.
25:49I've called you down for a very, very important reason.
25:53Tonight, there will be no dinner service.
25:56What?
25:57But the competition will continue.
26:01I am analyzing everything you do here in Hell's Kitchen,
26:07your dinner services, and of course,
26:09your challenges as individuals.
26:12Tonight, the four chefs who have scored the lowest
26:17in challenges will now be cooking for their life.
26:25I know it's me, 100%.
26:29In no particular order.
26:31Tonight, the four chefs who have scored the lowest
26:44in challenges will be cooking for their life.
26:48I knew it.
26:50This is pure math.
26:52It's not based upon what your teammates thought about service.
26:57Who's the prom queen of the dorms?
26:59And I think that I'm probably for once might be in the clear.
27:03In no particular order, from Rhode Island, Cara Marie.
27:09From Massachusetts, Jaden.
27:13From New Jersey, Chris.
27:16And the final individual.
27:21Just don't say North Carolina.
27:22Don't say North Carolina.
27:23If the words North start to leave his lips,
27:25I might melt here right now.
27:27From Nevada, Ellie.
27:30You four head back to the dorms.
27:34Quickly change into your chef's jackets and meet me back here.
27:38All right, off you go.
27:40Head to the dorm.
27:41Hurry up.
27:42You're fine for my life, baby?
27:43I'll do it.
27:44That's fine.
27:45That's fine.
27:46I got the .
27:47I know that I'm strong.
27:49My heart just dropped.
27:50It's fine.
27:51And I know that in these challenges, there's been a few lows,
27:55but it does not define me as a chef.
27:57Focus.
27:58Game face.
27:59You know you got this.
28:00I know you got this.
28:01I'm not leaving tonight.
28:02I'm not.
28:03You got this.
28:04Mm-hmm.
28:05I'll see you in 50 minutes.
28:07All right.
28:08There's nothing else I can do right now but cook.
28:10Cook my heart out.
28:11Put me on a plate.
28:13Now I'm going to show everyone I'm a threat.
28:15Oh, you guys get to watch from here.
28:17Control.
28:18Control?
28:18Control.
28:19Don't over-cardicate.
28:20You know what you're doing.
28:20Yes, sir.
28:21I'm not done fighting for my family.
28:23Everyone in Massachusetts and for damn show myself,
28:26and I'm ready to win.
28:28If I go home tonight, I need you all
28:30to know that you're amazing.
28:31I'm just scared.
28:34Even though I've won points the last two challenges,
28:37my life is on the line, and now I have to cook for it.
28:41The four of you will have 45 minutes.
28:45You can cook anything you want, and your time starts now.
28:49Into the red kitchen.
28:50Let's go.
28:54Oh, God.
28:55This is making me anxious.
28:56This is so crazy how this is happening right now.
28:59Why is my brain blanking right now?
29:01I'm going to take the halibut, guys.
29:03Same.
29:04I'm going to do salmon.
29:06Thank you, Chef.
29:07You're doing salmon?
29:08Yes, Chef.
29:08Y'all are all doing fish?
29:10Yes, Chef.
29:11Great minds think alike, apparently.
29:14I'm surprised nobody is going for red meat.
29:17My Lord.
29:18It's crazy.
29:19They have bill chops out there.
29:21That's a bold move.
29:22Nobody wanted to cook meat.
29:24Meat.
29:25Which is crazy.
29:25I would have went meat.
29:26I would have gone with meat, too.
29:28Ellie, what are you thinking about making?
29:29Chef, today I'm going to make a fennel and tomato broth,
29:33and then I'm going to do a braised fennel, seared salmon,
29:37and butter confit marble potatoes.
29:39This is the most stressed I've ever been,
29:42I think, in my entire life.
29:44God, I'm a mess over here, but I'm a amazing chef.
29:47I am confident.
29:48I know which route I'm taking.
29:50So if this is going to be a battle of the fish,
29:53I will prevail.
29:56The only thing I'm concerned about Ellie's
29:58is that she has all that fennel.
29:59Holy fennel, Batman.
30:01Ellie is going hard in the paint right now with fennel,
30:04and, you know, fennel can be overpowering.
30:06All right.
30:0732 minutes.
30:08Yes, chef.
30:10You still thinking, Cara Marie,
30:11or you know what you're doing?
30:12Italian halibut with potato puree.
30:16Is that her potato?
30:17Yeah.
30:18The immersion blender is the worst thing for potatoes.
30:21Oh, no, yes, never, ever make potato puree
30:24with a blender.
30:26I'm a little concerned with Cara Marie's puree.
30:29If you know anything about potato puree,
30:31you're never supposed to use an immersion blender,
30:33let alone any blender at all, because it always turns out gummy.
30:38Oh.
30:39Oh, no.
30:40I'm a little bit concerned for Cara Marie,
30:42but she's been a bit two-faced, so I don't feel that bad.
30:47They have less than 20 minutes right now.
30:50Is that your salmon and prawns in that bowl over there?
30:52Yes, chef.
30:53So you're doing prawns too and salmon?
30:54Yes, chef.
30:55OK.
30:55Knowing that I need to make a dish,
30:57and that determines whether or not I'm going home or not,
30:59is a lot of pressure, a lot of stress.
31:01But I'm dealing with it the best I can, you know?
31:03And I'm not going to let anybody get in my way.
31:06Oh, the shrimp.
31:07He's not using those, right?
31:09By the time they sit, they're going to be rubber.
31:11It definitely is risky grabbing two proteins,
31:13because if you one up, that could your whole plate up.
31:18Get that shrimp!
31:19Oh, my god!
31:20Feeling good?
31:21Feeling good, chef.
31:22No, chef.
31:23Not feeling good.
31:24What do you have here?
31:25Halibut?
31:25That's halibut, chef.
31:26OK.
31:27I was thinking maybe I'll switch the sunchokes on here.
31:30I have never scaled a fish with sunchokes,
31:32and I'm going to do it right now.
31:34So let's go.
31:37It's weird for me.
31:38Like, I'm fighting for my life right now,
31:40and I'm about to try something I never did before.
31:43That says I'm a psychopath.
31:46Like, what is wrong with me?
31:47But scare money don't make no money.
31:52Got to take the risk.
31:54Come on, Chris.
31:55Is he going to do scales?
31:56Yeah, he's going to try.
31:57Mm.
32:00Get your together.
32:01Get your together.
32:04Potato scales are so hard, or any type of scale.
32:06It never ever works out.
32:07You need, like, time to do that.
32:09I am a little nervous about the scales with the sunchokes
32:13on his halibut, just because it's a very technically
32:16difficult thing to execute.
32:19Don't.
32:20He's doing it.
32:21He's doing it.
32:22He's doing it.
32:23Excuse me.
32:24I know you're nervous.
32:25Mm-hmm.
32:26Nervous burps.
32:26Mm-hmm.
32:27Taking a risk like that is very ballsy of him to do.
32:31Who's is this?
32:32That's mine, Chef.
32:33Watch it.
32:34I'm literally just cooking off instant right now.
32:38I'm not thinking straight.
32:39I got to lock in.
32:40I got to lock in.
32:42Careful, careful.
32:43Oh.
32:44Oh.
32:52There are just a few minutes left in the cook
32:54for your life challenge.
32:56Careful, careful.
32:56Oh.
32:58And Chris is attempting a risky technique for the first time,
33:02scaling his halibut with sunchokes.
33:05I want Chef Ramsay to see that I'm willing to take
33:07chances to push myself to a new level.
33:10I tried something new that I haven't never did,
33:12and I hope he sees that.
33:1430 seconds.
33:15Let's go.
33:15Yes, Chef.
33:19How you feeling, Chris?
33:20I don't know, Chef.
33:21You don't know?
33:22Yeah.
33:23That's good.
33:23Hell yeah, Chris.
33:24Sunchokes.
33:25Y'all need to walk.
33:27Get those plates to the window.
33:29Got seconds left.
33:315, 4, 3, 2, 1.
33:36Good.
33:36Well done.
33:38No!
33:39Oh, my god.
33:41Let's begin with Ellie.
33:44Step forward, please.
33:45I just have to prove to Chef Ramsay
33:47that I'm here for a reason.
33:48I need him to see me, Chef Ellie,
33:51his next head chef of Hell's Kitchen.
33:53Chef, for you today, I have a pan-seared salmon, charred
33:56tomato and fennel broth, braised lemon fennel.
34:00The cook is beautiful.
34:01Thank you, Chef.
34:02You've got a lovely combination of ingredients in here,
34:05but fennel needs just a touch longer.
34:07And when you're braising fennel like that,
34:09peel those outside layers, because it just
34:11gets stringy in your mouth.
34:12But salmon is cooked beautifully.
34:13Thank you, Chef.
34:15If it's just one little critique on my fennel.
34:17Really strong start.
34:18I'm taking it.
34:19I'm taking it all day.
34:20Next up, Jaden, let's go.
34:22Yes, Chef.
34:23Ellie's dish looked great, but it's the battle of the salmons,
34:26and mine is going to take the win.
34:27Chef, I have a pan-seared salmon with a citrus brieblanc,
34:30a palm puree, roasted tomatoes on the vine, grilled prawn.
34:34I did a nice cook on the grill.
34:36And then I did a blueberry vinaigrette
34:38with bacon and shallots, Chef.
34:39Man, you do nothing by half measures, do you?
34:41That's a lot going on.
34:43Chef, I'm here to fight for my life.
34:44I'm pushing myself.
34:45But I wanted to impress you, Chef.
34:46Dish is good.
34:47Salmon could be done with a minute less.
34:49OK.
34:50But it's crispy, and it's seasoned beautifully.
34:52I just don't know if it needs shrimp.
34:53And you've cooked the dish cohesively,
34:56and everything else works.
34:57You've sort of just added on.
34:58Good job.
34:59Thank you, Chef.
35:00I try to do too much, but I'm fighting for my life.
35:03So I want to show Chef that food is my life.
35:05Jaden and Ellie, right now I'm prepared
35:07to send one of you back to the dorms.
35:10Ellie's fennel was a little off-putting,
35:11but Chef says that my salmon needed one less minute of cook.
35:15And so I'm freaking out.
35:16There is one salmon dish that definitely has the edge.
35:20And that dish belongs too.
35:25So now we wait, and whoever doesn't come back, that's it.
35:30This is the worst.
35:32Waiting to see who's going to come through those doors.
35:35This is intense.
35:36Yeah, this is brutal.
35:38Since the feed has cut out, everybody's on pins and needles.
35:42I'm praying that Ellie makes it back first.
35:46I'm just thinking to myself, please, dear God,
35:48I cannot lose my Hell's Kitchen bestie.
35:51Oh, my gosh.
35:53This is really intense.
35:56Ellie!
35:58Oh, my God.
36:00Holy holy.
36:02You did that baby.
36:03You made it back.
36:04Holy .
36:07I'm here to stay.
36:08I'm here to fight.
36:09I'm here to win.
36:11Watch out.
36:12Ellie is still here.
36:13Good job, girl.
36:14We saw your dish, it looked phenomenal.
36:17Jayden, you are still in the running.
36:19Thanks, Chef.
36:20Cara Marie, let's go, please.
36:2260%, 70% of the dish I don't eat.
36:25So this is about as risky as it's going to be,
36:28but this is who I am.
36:31I have a guanciale rendered fat palm puree,
36:35and I actually used some of that rendered fat
36:37to baste the actual halibut with.
36:39Tell me about the palm puree.
36:41How do you make that?
36:42Do you put it through a ricer?
36:43No, I quick-pulsed it because I had pieces
36:46of whole spring garlic that I had rendered
36:48into the fat, Chef.
36:50Interesting.
36:51So halibut's cooked nicely.
36:52Thank you, Chef.
36:53There's a lot going on there.
36:54It's quite robust.
36:54It's a little bit of a surf and turf.
36:56Yes, Chef.
36:56I love the garnish.
36:57The only issue I've got here is the gumminess
37:00of that palm puree.
37:02So it's the blitzing of that turned it gummy.
37:04Yes, Chef.
37:06Good job.
37:06Thank you, Chef.
37:07I am hopeful that every beautiful thing
37:12that I have made on this plate will outweigh
37:16the gummy potato puree.
37:18Chris.
37:19I love you, bro.
37:20I love you, too.
37:21I'm about to cry.
37:22Let's get it, baby.
37:23Before we start tasting your dish,
37:24I'd like to send one of you back to the dorms.
37:29There's no denying the amount of work you put into these dishes.
37:31I get that.
37:34Two good dishes.
37:37The chef who will continue in this competition is...
37:49The chef who will continue in this competition is...
37:56Jaden, head back to the dorm.
37:59Great job.
38:00Thank you, Chef.
38:06I'm so happy.
38:08So proud of myself.
38:09You can't buy passion.
38:10You can't replicate passion.
38:12It's in you or it's not, and Chef sees that.
38:14I'm doing things that I didn't even know I could do,
38:16so it feels good.
38:23Oh, my God!
38:26You're next, Jaden!
38:28I'm in the top ten, baby!
38:30No!
38:30Oh, my God!
38:34Final tasting.
38:36Chris.
38:38I'm stressed.
38:39My anxiety's going crazy.
38:41Good luck.
38:42I don't know what I'm doing.
38:43Should I pack my bag?
38:44Should I just tell Chef I'm out of here?
38:45I don't know what to feel.
38:47I've got millions of emotions going through my body right now.
38:49Explain the dish, please.
38:53You okay?
38:53Yeah, I'm okay, Chef.
38:54Um, I have a sunchokes encrusted halibut, Chef, with aging, like, glazed carrots.
39:00Why would you encrust the halibut with a sunchoke?
39:02I wanted to stand out, Chef.
39:03I was trying to think outside the box.
39:04That's dangerous.
39:05Yes, Chef.
39:06That's dangerous, because that could overcook the fish.
39:09And the fish is?
39:12The fish is glistening.
39:13It's cooked beautifully.
39:14I want Chef Ramsay to see that I'm willing to take chances to push myself to be better
39:20and develop, and I hope that he sees that.
39:23You hear that noise, right?
39:25Yes, Chef.
39:26Why are the carrots so undercooked?
39:27I didn't branch them long enough, Chef.
39:29Halibut's cooked beautifully.
39:31It's a very ambitious move with that sunchoke.
39:33There's one ingredient that I would definitely left off, and that would be the carrots.
39:39Back in line.
39:41Thank you, Chef.
39:42Undercooked carrots is something that should not be going out the kitchen.
39:45Over whipped mashed potatoes should not be going out the kitchen.
39:47It depends on whatever chef thinks works, and I don't know what that could be.
39:50Cara, Marie, Chris, two very good dishes.
39:55I am so much more than gummy potatoes.
39:58I am just leaning into the universe.
40:02And by the universe, I mean Chef Gordon Ramsay.
40:05This is a very difficult decision.
40:06There is one dish that has the slight edge, and that dish belongs to the chef from New Jersey.
40:19Chris, well done.
40:22You have the edge.
40:23Say goodbye to Cara Marie, and head back to the doors, please.
40:26I'm sorry.
40:27I'm sorry.
40:28I'm sorry.
40:29All right.
40:31I'm sorry.
40:33Weight lifting off my shoulders right now.
40:36I'm relieved.
40:41I'm happy.
40:42I'm blessed.
40:43I'm grateful that I can cook another day.
40:46Guys, I think someone's gonna walk in.
40:51I thought I heard something.
40:57Oh, my God!
41:00I ain't gonna ever stop being creative.
41:02I ain't ever gonna stop pushing boundaries.
41:04I just want to win.
41:10Come over here, please.
41:12Karen Marie, your halibut's cooked beautifully.
41:14Thank you, Chef.
41:15The problem with the gummy mashed potatoes
41:17is the fact that it was front and center.
41:19I'm pleased as a staunch vegan,
41:21you can cook fish and meat beautifully,
41:23and that's been confirmed.
41:24Thank you, Chef.
41:25I'm proud of you.
41:27And Rhode Island's gonna be proud of you.
41:28Appreciate the passion.
41:30But I do need your jacket.
41:31Yes, Chef.
41:35Promise me you're gonna continue.
41:36Yes, Chef, absolutely.
41:37Yeah?
41:38Thank you so much.
41:39Take care. Thank you.
41:40Good night.
41:42Oh, Karen Marie.
41:44Damn.
41:49I wouldn't do a thing differently.
41:51I've been 100% authentic to myself
41:54from the first minute I got here,
41:56and having Chef Ramsay tell me,
42:00even for a vegan, you cook meat and fish beautifully
42:03was, you know, that was really nice to hear.
42:07Even as a vegan chef,
42:11Cara Marie could cook proteins beautifully.
42:14Ironically, tonight, it was the vegetables that did her in.
42:23Next up on Hell's Kitchen, Battle of the States.
42:26You're an ass. She heard you.
42:28When animosity spreads like wildfire.
42:31Jada and Anaya think that they're hot.
42:34Go yourself.
42:35Will one chef hatch a nefarious plot?
42:39It's like a sleeper attack.
42:40And will a dirty trick.
42:42I need this to happen.
Recommended
45:40
|
Up next
41:48
43:05
42:47
42:53
43:06
1:10:30
1:09:20
43:10
43:12
41:53
1:27:00
1:10:47
1:59:26
Be the first to comment