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Hells Kitchen US S24E11 2025
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00:00Resort Casino in Mashantucket, Connecticut.
00:05And now, the continuation of Hell's Kitchen.
00:10It's a red team!
00:11It feels like this to win dinner service.
00:16And Chef Ramsay says we kicked ass.
00:21Oh, don't celebrate no much.
00:23Don't celebrate no much.
00:24Let's be respectful.
00:26You don't have to put anyone else up.
00:27You just sent Chris.
00:28He sent Chris home?
00:29Just like that.
00:30Yep.
00:31No way.
00:31He said I have no time to waste.
00:34You know, it's sad seeing anybody go home,
00:36but everybody has their time here in Hell's Kitchen.
00:39Except for me.
00:41Happy that we didn't have to figure out two people.
00:44Yeah, it would have been a nightmare.
00:45Because even though we would have known, it sucks.
00:47Nobody wants to be put up there.
00:48I didn't want to go up.
00:49I tried helping a million times.
00:52Chris is definitely a loss in morale,
00:54but the remaining four are laser focused,
00:57and I don't think we'll ever let that s*** happen again.
01:10Jaden, happy birthday, bro.
01:11Thank you, Lise.
01:13Today's my day.
01:14I'm excited for the day to start and to get rolling.
01:17It's a good day to be in Hell's Kitchen.
01:1827, bro.
01:19You're 27, bro.
01:20You're almost 30.
01:21Wow.
01:22You're on the downside now, bro.
01:24Thanks, bro.
01:25I'm just saying.
01:25It's definitely a birthday to remember, for sure.
01:28Let's get it.
01:38What is going on?
01:40Red team, blue team, good morning.
01:41Good morning, chef.
01:42Did we just walk into Hell's Kitchen Circus?
01:45Because if so, I love circuses.
01:49Dinner services can be hectic, right?
01:50Yes, chef.
01:51When we're working in a brigade,
01:53it's not just about you.
01:55It's about how you connect with your trusty teammate.
01:59Okay.
02:00Good to go?
02:01Yep.
02:04Oh, my God.
02:05How is that even possible?
02:08Come on.
02:09Oh, my God.
02:11These guys are nuts.
02:12They just kind of run in and just go to town.
02:17It's a pretty bizarre talent, in my opinion.
02:19We're serving appetizers, entrees, someone's on desserts.
02:23Are they going to juggle right now?
02:25What the f***?
02:29Coordination is on point.
02:31Whoa!
02:35Tom Wolfe and Keith Nelson.
02:37Come on, guys.
02:38Whoa!
02:39Well done.
02:41They are so in sync.
02:42Each one always knows what the other person is doing.
02:46And that is exactly how a great brigade should operate.
02:51Agreed?
02:51Yes, chef.
02:52Good.
02:53Blue team, head to the plates, please.
02:55Red team, head to the bowls.
02:56I can't really reach the top, so I think I'm already at a disadvantage.
02:59On your mark, get set, and go.
03:03Go.
03:03Let's go.
03:04Go.
03:04Go.
03:05Ellie!
03:05Ellie's like, catch it.
03:08I'm like, what the f***?
03:09Girl, we've got to win this challenge.
03:11If you knock me out right now, that's going to be down one.
03:15I'm trying.
03:16Oh, gee.
03:17Okay, okay.
03:18Stop, stop, stop.
03:19Stop.
03:19Light up.
03:21Back in line.
03:22We tried.
03:23I honestly don't know how Chef Ramsay comes up with any of this.
03:26Plate spinners tomorrow for the chefs.
03:29Let me tell you what your real challenge is about.
03:32Today, each team will be assigned to cook a cohesive menu featuring Chinese cuisine.
03:38So you each need to come up with a dish.
03:41Understood?
03:42Yes, chef.
03:43Right.
03:43Ten minutes to conceptualize your menu starts now.
03:47Head to the kitchen.
03:48Let's go.
03:48For today's challenge, each chef must select one of four Chinese
03:53entrees to create and cook dumplings, stir-fry, noodles, and sweet and sour.
04:00I feel comfortable doing dumplings, so the next one would be...
04:03Stir-fry, right?
04:04Yes, stir-fry.
04:05I was thinking about doing baby corn, green bell peppers, nice stir-fry, a little bit
04:08of spice.
04:09Maybe no green bell peppers, just because it's Asian.
04:11Okay.
04:11With these particular challenges, we kind of all have to think as a unit.
04:15Which one do you want to do?
04:16I think she feels more confident doing dumpling.
04:18I'll do noodle, I guess, because you wanted stir-fry.
04:22That's fine.
04:22Oh, I'm asking.
04:23I don't know, because...
04:25Anaya, you're doing stir-fry?
04:26Yes, chef.
04:28Right, red team, blue team.
04:30I told you earlier, I wanted you all to be in sync.
04:34To be successful in this challenge, you're going to have to do exactly that.
04:38Here's how it's going to work.
04:40Two chefs from each team will get started on all four of those dishes.
04:44When I say switch, the pair that are outside the kitchen will run into the kitchen, and
04:50the first pair must exit the kitchen immediately.
04:53Understood?
04:54Yes, chef.
04:55Line up over here.
04:57Let's go all together.
04:57Two chefs cooking four dishes at the same time.
05:01We want to break it up.
05:03A complicated and an easy dish, another complicated and an easy dish.
05:07Red team, who's going first?
05:08Me and Anaya, chef.
05:09So, I think this is a really good game plan that we have going into it.
05:12You have 45 minutes.
05:13Start.
05:14Now.
05:15Let's go.
05:16Good luck.
05:17I'm getting the broth, and I'm going to get her eggplant in.
05:20Let's go, Jay.
05:21Let's get it.
05:22Are you nervous?
05:23Anthony.
05:24Let's go, blue team.
05:2545 minutes is never enough time, especially not when you're switching off like this.
05:30Going beef.
05:31Hammy in New York.
05:32Yep.
05:33Eggplant's about to go in.
05:34Hey, start your broth.
05:36Knowing that the red team has been very dysfunctional, it's stressful that this challenge is all communication
05:45based.
05:46I'm going to start pickling liquid for us.
05:47Do you have your mushrooms?
05:48If my mushrooms are cut and ready, I'm going to start the broth.
05:50Get in there, little babies.
05:52Oh, I've never seen vinegar come out of a bottle so slow.
05:56Switch.
05:57Let's go.
05:58Anaya.
05:59Yeah.
06:00Anaya.
06:01Where is she?
06:02He said switch.
06:03Chef just popped switch.
06:04Now, the chefs have only 10 seconds to download the next pair.
06:09What do you need for yours?
06:10I got all your components.
06:11Everything is over there.
06:12On where they left off.
06:13I need to get stock in that broth.
06:14And what still needs to be done.
06:16That egg needs to be pulled in four minutes.
06:18You don't have time to tell them .
06:20Out, out, out.
06:21Out, out, out.
06:22She just told me to add veg stock.
06:24And I'm pretty sure the prawns.
06:25What, 10 seconds?
06:26That's all she told you?
06:27That was it.
06:28You better pull that egg.
06:31I hear the timer for my egg go off.
06:33Jada's just not turning around.
06:34And I'm like, she's going to forget about this egg.
06:37egg.
06:38She needs to get her sauce going now.
06:42Is this what she said that was the sauce?
06:45She didn't know.
06:46Tell me about the sauce.
06:47Come on, Lisa's sauce sauce.
06:48The rice is going.
06:49She said she didn't start it, but I don't know what the that is.
06:51Switch!
06:52Let's go!
06:53Switch!
06:54Where's the stock?
06:55I added the stock.
06:56Just got to finish these.
06:57I have a separate egg.
06:58You let it over go.
06:59Just in case.
07:00No, no, I didn't.
07:01You just never know in this competition.
07:03You always want to have two.
07:04Out, out, out!
07:06I feel like I did nothing.
07:07I know.
07:11I need to get her sauce on.
07:13She has not done it yet.
07:14I'm not sure if Lisa has worked with a lot of Chinese food.
07:17I'm kind of nervous about it.
07:19This is what she plans on her sweet and sour sauce being.
07:22I don't know if that's enough, but it's a start for her filling, right?
07:25For five?
07:26Last 15 minutes.
07:27Switch!
07:28Let's go!
07:29Come, Lisa!
07:30It's offload.
07:31I got my stir fry done.
07:32You need to finish that immediately.
07:33Get your chicken off.
07:34Duck.
07:35Duck is in the oven.
07:36I just put a timer.
07:37Okay, hurry.
07:38Out, out, out!
07:39Let's go.
07:40Pick up the slack.
07:41Come on, Henry.
07:42Stop staring.
07:43Let's go.
07:44Yes, Chef.
07:45I set a timer for that duck.
07:46Hopefully it does not look good.
07:47We said dumplings are in the steamer.
07:50What are you working on, Lisa?
07:51Uh, Chef, I'm gonna continue doing the sweet sour sauce.
07:54Okay.
07:55I have not made anything like this before.
07:57I'm a little intimidated.
07:59I'm gonna give you that dish on, Sidney.
08:00Yeah, Chef.
08:01Jamie, do you know what this is?
08:03The dandan noodle broth.
08:05Sauce?
08:06What else?
08:07Yes.
08:08That has tahini, chousing wine.
08:09I'll be honest, I'm not sure what else.
08:11Okay.
08:12Let me get my duck starting to render.
08:14Sidney, I'm gonna throw on this chicken.
08:16Switch!
08:17Let's go!
08:18No way.
08:19Let's go!
08:20Everything you need is over here.
08:22So you're set up for success.
08:23Rice is already ready.
08:24The sauce is already ready.
08:25Duck is resting.
08:26I'm just wrapping them, like folding them over and wrapping them.
08:29Out, out, out, out, out.
08:31How do you do the three?
08:32Like this.
08:33Do you know how to do it, Anaya?
08:34Then maybe Ellie should work on something else.
08:36Ellie's like, oh, I can fold them.
08:38And I start to see her fold them.
08:39And I'm like, let me just fold these .
08:41They're talking about my dumplings.
08:45Nice, Anthony.
08:46Last five minutes, red team, blue team.
08:48All together, let's go!
08:49Run, run, run!
08:50With everyone back in their kitchens.
08:52Henry, that duck, I put in for another minute.
08:55Each chef can concentrate on perfecting their individual dish.
09:00Sid, I started steaming your dumplings.
09:03Beautiful wrap, guys.
09:06Thank you!
09:08Did you taste my sauce?
09:09Oh, yes, it's good.
09:10Did you taste your sauce?
09:11He's very salty.
09:12Yes, yes.
09:13It's good.
09:14I'm gonna plate mine, because it's chill.
09:15I feel good about Anthony's dish.
09:16He told me he made some final adjustments.
09:19So, honestly, I think we're probably gonna have
09:21two of the strongest dishes.
09:2345 seconds to go.
09:25OK, I gotta get that chicken on.
09:27Oh, my God.
09:28Ugh!
09:29Ladies, we've gotta move. Let's go.
09:31Where'd you at?
09:32Honestly, I'm sweating.
09:3420 seconds to go.
09:35Come on, Lisa. 20 seconds, mama.
09:36What do you need?
09:37I heard, heard, heard.
09:38Lisa, let's move.
09:40Lisa, can we help at all?
09:41I'm just crushing up the peanuts.
09:42Come on, come on, come on, come on.
09:4310, 9, 10.
09:4510, 9, 8.
09:46Come on, Lisa.
09:47Where the is Lisa?
09:48Let's go.
09:495, 4.
09:50Lisa, Lisa.
09:57Lisa, can we help at all?
09:58I'm just crushing up the peanuts.
09:59Come on, come on, come on, come on.
10:0010, 9, 8.
10:03Come on, Lisa.
10:04Where the is Lisa?
10:05Let's go.
10:065, 4, 3, 2, 1.
10:09Well done, red team, blue team.
10:10Well done.
10:11I've got a very, very special judge.
10:14He's worked in Michelin-star restaurants across his entire career, including Eleven Madison Park.
10:21Oh, my God.
10:22And I'm proud to say, he's even worked for me.
10:24All of you, please welcome Buddha Lowe.
10:26Oh, my God.
10:28I'm pretty honored to have him tasting our food today, honestly.
10:32But I'm definitely nervous because, you know, these Michelin guys got great palates.
10:37Such an honor.
10:38Oh, my goodness, mate.
10:39Finally here at Hell's Kitchen.
10:41He's a badass.
10:42I knew you were destined for glory, and that's discipline, right?
10:45It's a lot of discipline, and that's what gets you here.
10:48You know, self-discipline is so hard to learn, but once you achieve it, you can do anything.
10:53We definitely learned that at Restaurant Gordon Ramsay, and that's what got me to where I am right now.
10:57Ready, Chef?
10:58I'm ready.
10:59Excellent.
11:00All right, let's start with the battle of the dumplings, please.
11:03Let's go.
11:04Jada and Sydney.
11:06Looking over at Sydney's dish, it definitely looks tasty.
11:09I'm a little nervous.
11:10Sydney, please, present your dish and describe it to Chef.
11:13Today I made a traditional pork filling for my dumpling and a eggplant fried rice noodle slaw.
11:20Your dumplings were nicely pan-fried.
11:22Overall, great flavors, although I don't think the rice noodles were necessary.
11:25Yes, Chef.
11:26Jada, please, describe your dish to Chef.
11:28Amazing.
11:29Looks very tasty.
11:30We've got a mixture of prawn and ground pork dumpling.
11:32Right in the middle is going to be a quail egg yolk to get emulsified fatness, as well
11:35as some peanuts on top for some texture.
11:37The cooking of the dumpling is really, really beautiful.
11:40Real well-balanced in flavors.
11:42Thank you so much.
11:43Does the point go to Jade of the blue team?
11:45Sydney of the red team?
11:46Or do they both get it?
11:47My overall favorite dumpling would probably have to go to the blue team.
11:51Good job, Jay.
11:52Touchdown blue team, dude.
11:54Let's go.
11:55That was a collective between Jade and I.
11:57I'm proud.
11:58Hell yeah.
11:59Next up, the battle of the sweet and sour, please.
12:02Henry from Texas against Lisa from California.
12:06Let's go.
12:07What I did was a sweet and sour duck breast, sauteed bok choy, and then Japanese potatoes roasted.
12:13It does look like a dish that's not really very Asian inspired.
12:17Yeah, the European plating there.
12:22The duck was cooked perfectly.
12:24But overall, I'm not really getting a lot of those Asian flavors of going, mm, I'm eating sweet and sour duck.
12:30Please, Lisa, describe your dish to the chef. Thank you.
12:33I did tempura batter, fried chicken with a pineapple sweet and sour sauce, and steamed rice.
12:38Definitely getting those sweet and sour flavors there. Rice is cooked nicely.
12:43Chef, the point goes to the blue team or the red team?
12:46We'll be going to the red team.
12:47Well done, Lisa. Good job.
12:48Thank you, chef.
12:49I look at Henry's face, and he does not look happy.
12:52I would be upset, too.
12:53That's a kick in the shins, but hey, man.
12:55If a Chinese chef is saying it's not Chinese, it's not Chinese.
12:58Wow.
12:59We'll be back.
13:00One, one.
13:01Okay.
13:02Next is the stir fry.
13:03Jaden and Anaya. Let's go.
13:06It's Jaden's New York strip stir fry.
13:08Maybe too many garnishes going on, but flavor overall, really nice.
13:12Yes, chef.
13:13Against Anaya's.
13:14Chinese broccoli stir fry rice, quail egg on the top, and then some pickled daikon radish.
13:19Looks good.
13:20Very familiar with this, so I can identify it as a fried rice straight away.
13:23Really tasty.
13:25They're both very close, and I'll probably have to give a point to both.
13:28Thank you, chef.
13:29Congratulations.
13:31Well done.
13:32Okay.
13:33Final battle.
13:34The battle of the noodle.
13:36Ellie from Nevada against Anthony from Iowa.
13:40I'm going up against Anthony, and he beat me in the last challenge.
13:45Oh, why are you such a good chef?
13:47Like, I just let me beat you once.
13:50Chef, today I have for you a chili and prawn broth, and then a pan-seared soy sauce prawn.
13:57The broth, really delicious.
14:00I think noodles will cook really well.
14:01Prawn is cooked really nicely as well.
14:03Could probably have elevated the presentation a little bit more, but overall the flavor's
14:06definitely there.
14:07Thank you so much, chef.
14:10Anthony, describe your dish to chef, please.
14:11Uh, so I did like a little spin off of a dandan noodle.
14:13So ground ginger pork, six-minute eggs, scallion, and cilantro.
14:17Officially, chef, what do you have?
14:18Looks incredible.
14:19I mean, the egg, you can already see, is really nice.
14:24Everything that you did was really nicely executed.
14:27Our only problem that I have with this is that it's salty.
14:31I probably could not finish that.
14:32Please check your seasoning.
14:33We're going to the red team.
14:34Thank you so much, chef.
14:35Good job.
14:36Good job.
14:37Ladies, congratulations.
14:39Three, two.
14:40Point for me.
14:42Point for the red team.
14:44Ooh, ooh, we are winners.
14:47Yes!
14:48Join me in thanking this prolific chef for giving up his day to be here today.
14:53It's an absolute pleasure.
14:57Ladies, well done.
14:58Thank you, chef.
14:59In order to be my head chef here at Hell's Kitchen Foxwoods, you need to understand the importance of the history of Foxwoods.
15:07I've arranged an incredible private tour of the magnificent Mashantucket Pequen Museum.
15:14It's the world's largest Native American museum.
15:17Ooh.
15:18There's more, ladies.
15:20Little surprise for you back in the door.
15:22Four of you.
15:23Off you go.
15:24Well done.
15:25Thank you, chef.
15:26Thank you, chef.
15:27I've never seen the red kitchen move so quickly in my life.
15:30We get the hands!
15:34We get the hands!
15:35We get the hands!
15:36We get the hands!
15:37It's a hole!
15:38What is that?
15:39Oh, my God!
15:40Mama got some hex clap hands!
15:44Guys, we've washed that at this!
15:49Blue team.
15:50Yes, chef.
15:51It's time for composting.
15:53Oh.
15:54It's important to give back.
15:56It's important to give back to our amazing host, Foxwoods.
15:59So, I need you to build our compost boxes.
16:02Then you'll need to get into those dumpsters.
16:05Separate all the trash from the bits.
16:07These things stink.
16:09Good luck.
16:10Fry an egg out here.
16:11All right, so these are your compost bins that we got to get built.
16:19Then...
16:20Oh, it stinks.
16:21You got to get in there.
16:22You got to get the compost.
16:23The smell is close to, like, throw up, if I had to describe it.
16:28Grab that screw.
16:29What the are you doing in there?
16:30What the are you doing in there?
16:31Power tools?
16:32You have to build the box, too?
16:34Damn, no power drills.
16:35Oh, it stinks.
16:36Smell it already.
16:37Have fun, guys.
16:38Hello.
16:39Buongiorno, ladies.
16:40Hi.
16:41You won another one.
16:42Good job.
16:43I'm gonna leave you with Nakai, so you can actually learn something interesting about
16:57this area.
16:58Good afternoon.
16:59My name is Nakai Clearwater Northup.
17:00I'm a member of the Mashantucket Tribe.
17:02My people have been here for thousands of years.
17:04We have a strong, rooted history here.
17:05Super awesome to see and learn the history of the Native American tribe here.
17:09Right here in Mashantucket, we had a glacier called the Wisconsin Glacier that sat over
17:13our region.
17:14From the very beginning of time up until colonization.
17:18That's a mastodon.
17:19That's a woolly mammoth's little cousin.
17:2014,000 years ago, people were here in Connecticut.
17:24I mean, that's, like, insanity.
17:26So, this is our farmstead area.
17:28We're actually burning out a traditional mishui, a dugout canoe.
17:31This is our traditional process of letting the fire do all the work.
17:34What are you cooking in here?
17:35Clams?
17:36We got clams.
17:37We have lobster.
17:38We got steamers.
17:39And this will be your next challenge, Namjong.
17:42Cooking in a tree.
17:43Who would have thought that they're out here cooking in a damn canoe?
17:46So, this is a traditional plant that we have right here on the rez.
17:50No matter what we harvest, we always say thank you for it.
17:53So, in our language to say thank you, you say tabut.
17:56Wow.
17:57Tabut.
17:58Tabut.
17:59Tabut.
18:00Tabut.
18:01Hey, there's a cake in here.
18:02Yes.
18:03Happy birthday to you.
18:06Happy birthday to you.
18:07Happy birthday to you.
18:10This is definitely not how I expected to spend my birthday.
18:13I wish I could trade places with the red team right now.
18:16This is brutal.
18:18Ready?
18:19I'm going to have maggots in my shoes.
18:20You could have won.
18:21You could have won.
18:22We could have, Chef.
18:23You're right.
18:24This is definitely the punishment that we've ever done.
18:27Oh, my .
18:29I would take anything over this.
18:31I can't.
18:32I'm going to vomit.
18:33No, you're not.
18:34Yes, I am.
18:35I'm going to vomit.
18:36I can't.
18:37I can't.
18:38Do not throw up.
18:39You good?
18:40Holy .
18:41Give me the out of here.
18:43Red team, blue team, good afternoon.
18:50Good afternoon, Chef.
18:53Tonight is charity night.
18:56It's our one time across the year that we get to give back to incredible charities that
19:00do so much.
19:01Red team, you'll be cooking for Connecticut Food Share.
19:04Wow.
19:05They're part of Feeding America Food Bank Network.
19:08Last year, they fed over five billion meals.
19:13Blue team, the charity you'll be cooking for tonight, Stand Up To Cancer.
19:18Stand Up To Cancer was created to fund amazing, groundbreaking cancer research.
19:25My grandfather actually recently just got diagnosed with lung cancer, so I feel really honored
19:30to be cooking for Stand Up To Cancer.
19:32Each of you will be responsible for your own course.
19:35You'll need to supervise the preparation of that course and the cooking.
19:39There's four of you.
19:40We're only doing one course at a time, but we are going to be in sync.
19:43Yes, Chef.
19:44Let's go, guys.
19:45Let's get it, baby.
19:46Mourinho.
19:47Si, Chef.
19:48Open Hell's Kitchen, please.
19:49Let's go.
19:50Oh, my God.
19:57Tonight, Hell's Kitchen is hosting an exclusive charity event.
20:01Nice to meet you.
20:02Likewise.
20:03Good to see you guys.
20:04How are we?
20:05Honoring the supporters of Feeding America.
20:07Enjoy tonight, please.
20:08Thank you, Chef.
20:09Thank you for coming.
20:10Means a lot.
20:11What a visit for the world.
20:12Kids went crazy when they heard you were here.
20:14And the heads of Stand Up To Cancer.
20:16Welcome to you all.
20:17Thank you for being here.
20:18Nice to see you.
20:19Please enjoy.
20:21Tonight's guests will enjoy a five-course meal featuring pan-seared scallops led by Anaya
20:27in the red kitchen and Henry in the blue kitchen.
20:30Lemon capellini pasta overseen by Lisa and Anthony.
20:34A five-spiced duck breast led by Sydney and Jaden.
20:38Filet mignon with glazed vegetables and topped with a quail egg helmed by Ellie and Jada.
20:44And all the chefs will work together in their kitchens on a passion fruit souffle dessert.
20:49I mean, he is the best of the best.
20:51Yeah.
20:52It's crazy to watch him.
20:53Anaya.
20:54Yes, Chef.
20:55Come with me.
20:56Henry, come with me.
20:57Yes, Chef.
20:58Give me a time for 12 scallops.
20:59Eight minutes.
21:00Eight minutes.
21:01Let's go.
21:02Eight minutes.
21:03Let's go.
21:04Team, we're eight minutes out on scallops.
21:05Eight minutes out heard.
21:06Come on, ladies.
21:07Get the scallops in the pan.
21:08Oh.
21:09I am very excited for everybody on their stations tonight.
21:12Everybody is very strong or else we wouldn't be here.
21:15Two orders in each pan.
21:16Yes, Chef.
21:17Plus, I think I have immaculate leadership skills.
21:21This face screams leader.
21:24I'm salty.
21:25Get him in the pan first and then salt the other side.
21:27Get him in the pan.
21:28Get him in the pan.
21:29All right.
21:30Here, I'm gonna go in the middle and then we're gonna work our way there.
21:33Team, seven minutes.
21:34Heard.
21:35Seven minutes heard.
21:36My plan to lead this course is I'm delegating and I'm communicating,
21:41but I'm not gonna be back behind the kitchen cooking.
21:44You're gonna have to start placing plates here in a minute, Henry.
21:46Yes, Chef.
21:47Chef Ramsay is wanting us to lead this course,
21:49which means you gotta be at the pass plating,
21:51making sure everything's coordinated.
21:53Three minutes, team.
21:54Scallops are coming out of the pan now.
21:56We're five minutes out, ladies.
21:59Hey, five minutes out.
22:00Anaya.
22:01Yes, Chef.
22:02Why are we cooking half the scallops?
22:03I don't know, Chef.
22:04You guys are supposed to get all the scallops down.
22:06Oh, I thought we got them all down already.
22:08Here.
22:09Hey, ladies.
22:10It's the same table.
22:11Yes, Chef.
22:12Get them down.
22:13Get them down.
22:14Make sure you're not overcooking them.
22:15Why is that pan not hot?
22:18How are we looking on more scallops, team?
22:20Working scallops right now.
22:21Heard that.
22:22He's plating, Anaya.
22:23You can see he's plating.
22:24Come on.
22:25Someone can come walk them.
22:27Go grab the other scallops pizza.
22:28Take, take.
22:29Go grab them.
22:30Give me the sheet screen.
22:31Yes.
22:32Oh, my God.
22:33Are you okay?
22:34And the scallops just shoot down.
22:37And oil splashes all over Lisa's hand.
22:40Stop working in mid-air, ladies.
22:41Let's go.
22:42Yes, Chef.
22:43Crazy bitch.
22:44She burned my tattoo.
22:45$500 worth.
22:47Burnt.
22:48Anaya, happy with that?
22:49Yes, Chef.
22:50They look gorgeous, Chef.
22:51Henry, we've got to go.
22:52Yes, Chef.
22:53Come on, I want to.
22:54Yes, Chef.
22:55Yes, Chef.
22:56Heard that.
22:57Well done.
22:58Off we go.
22:59Go, please.
23:00It's a pretty good start as the first course is delivered to the dining room.
23:04Wow.
23:05That is delicious.
23:06Much to the delight of some very cheerful VIPs.
23:10This is incredible.
23:12It's really delicious.
23:15And now, Jaden.
23:16Is that capellini in now?
23:18Yes, Chef.
23:19Has Anthony's second course off to a puzzling start.
23:23Do we need it now?
23:24No, Chef.
23:25Once that's cooked in two minutes' time, what are we doing with it?
23:26Nothing, Chef.
23:27You can't do anything, Chef.
23:28Come on.
23:29All right, toss those.
23:30We got more.
23:31It's fine.
23:32It's awesome.
23:33Lisa.
23:34Yes, Chef.
23:35Anthony.
23:36Yes, Chef.
23:37Capellini and lobster.
23:38Yes, Chef.
23:3910 minutes.
23:40You do 10 minutes?
23:41Yes, Chef.
23:4210 minutes to wind up.
23:4310 minutes to wind up.
23:4410 minutes to wind up.
23:45Okay, we're going to go with 10 minutes.
23:46So that's one order, two order.
23:47No, these are all six.
23:48Pretty simple course.
23:49Boiled pasta.
23:50Twirled pasta.
23:51Topped with lobster.
23:52Sauce.
23:53Yeah.
23:54Get these in there.
23:55There you go.
23:56How long, Lisa?
23:57Seven minutes, Chef.
23:58No, you're not Lisa.
23:59You're Anaya.
24:00I feel that Anaya's kind of overstepping.
24:03Lisa, how long?
24:04Seven minutes, Chef.
24:06Let's go.
24:07Seven minutes.
24:08Heard, Chef.
24:09Let's go.
24:10Turn that pasta now, Jaden, please.
24:11Yes, Chef.
24:12You guys ready?
24:13Start bringing me bowls.
24:14You got a minute, Bubba.
24:15We have a timer.
24:16All right.
24:17Anthony is communicating right now, but he's just saying a lot of words without a whole lot of direction.
24:23Pasta's got to happen right now, puppy.
24:2430 seconds.
24:25Not ready.
24:26Yep.
24:27Give me two bowls of pasta right now.
24:28Jaden, we're going to switch because you have gloves on and these are hot as .
24:31Perfect.
24:32Hey, hey, hey, look at me.
24:33Look at me.
24:34Yes, Chef.
24:35Don't take it out.
24:36Anthony, I could spot from here it was undercooked.
24:38Yes, Chef.
24:39And I'm not even cooking the .
24:40Two more minutes and I'm ready to go.
24:41No, you're going, girl.
24:42Then you're going.
24:43The capellini got dropped too early, then it got dropped too late.
24:46I jump in to help and the water's not even boiling.
24:49And Anthony, it's not even 30 seconds away, by the way.
24:52Yes, Chef.
24:53Crunchy.
24:54Holy .
24:55Ellie, where are you with that lobster?
24:57Coming up right now.
24:59Remember, Anaya, finish it with the lemon bit.
25:01Yes, Chef.
25:02I'm finishing the last shervo right now.
25:03Move, move, move, move, move.
25:04Go, go, go.
25:05How many plates?
25:0612 or up, Chef.
25:07Happy?
25:08Yes, Chef.
25:09Good, well done.
25:10Service go, please.
25:11Let's go.
25:12Well done.
25:13Thank you, Chef.
25:14This is the best boss I've ever had in my life.
25:16The blue team is just beginning to plate.
25:19Flowers, please.
25:20Come on, blue team, please.
25:21Yes, Chef.
25:22Flowers here, flowers here, please.
25:23I got flowers.
25:24I got flowers.
25:25Up, up.
25:26Clear it all.
25:27Clear it all.
25:28Happy, Anthony?
25:29No, Chef.
25:31Stop.
25:32Anthony, blue team, come here.
25:34Yes, Chef.
25:44With charity night in full swing, the red kitchen has already sent their capellini pasta to their
25:51charity table.
25:52Blue team, come here.
25:53But there is trouble in the blue kitchen.
25:55Wipes.
25:56Count the plates.
25:58Five, six, seven.
26:00One more plate.
26:01Come on, guys.
26:03Sorry that your pasta is taking a little too long.
26:06Apologize for the wait at the moment, okay?
26:08Where's that last lobster?
26:09With my scallop dish, you know, I made sure that I had 12 plates rocking and rolling and
26:14lined out, ready to go.
26:16Pasta coming at you, Chef.
26:18Come on, Anthony, please.
26:19Behind you, Chef.
26:20Give me, give me.
26:22Anthony has a leader for his course.
26:24I hate to say it, but this is probably one of the first times that I've truly seen Anthony
26:28fail.
26:29Mourinho, service, please.
26:31Line up.
26:32Go, please.
26:34It took a bit longer, but it's finally here, and it looks...
26:38And it looks delicious.
26:40Sydney.
26:41Yes, Chef.
26:42Jaden, come here.
26:43Duck, how long?
26:44Ten minutes.
26:45Ten minutes.
26:46Let's go.
26:47Ten minutes.
26:48Ten minutes, ladies.
26:49Let's go.
26:50Ten minutes.
26:51Heard, Chef.
26:52Duck's gonna rest for at least five.
26:53Yes, Chef.
26:54Fried rice is going down.
26:55I'm frying it up.
26:56Heard.
26:57Hey, Sydney.
26:58Yes, Chef.
26:59It's called fried rice because it's fried in a frying pan.
27:01Yes, Chef.
27:02Come on.
27:03Yes, Chef.
27:04Let's get a walk going, please.
27:05Oh, my God.
27:06That's why it's called fried rice, yes?
27:08Yes, Chef.
27:09Oh, my God.
27:11My Hell's Kitchen bestie is getting screamed at because I stupidly thought that rice was
27:18made in a pot.
27:19It's not boiled rice.
27:20Yes, Chef.
27:21Yes, Chef.
27:22Sydney, come on.
27:23Yes, Chef.
27:24Aw, man.
27:25Here.
27:26I'm about to baste these ducks for two minutes.
27:27When can I start saucing plates, eh?
27:29Two minutes out.
27:30I don't think they need basting.
27:31This one's a little thick.
27:32You do you, babe.
27:33You do you.
27:34Jaden, as a leader, I would say he's definitely communicating, but I don't think he's necessarily
27:40delegating.
27:41Guys, start planning.
27:42We're two minutes out on the duck.
27:43Two.
27:44Yes, Chef.
27:45Henry, go ahead and start slicing.
27:47Yes, Chef.
27:48Don't slice too early, guys.
27:49They're going to sit there and die.
27:51Let's go.
27:52Two minutes, ladies.
27:53We've got two minutes.
27:54Two minutes, Chef.
27:55Knife behind you, ladies.
27:56Oh, sharp, Chef.
27:57By the way, guys, I want to take the first one.
27:59Beefy cooked.
28:00Thank you, Chef.
28:01Beautiful.
28:02Let's go.
28:03Beautiful.
28:04Thank you, Chef.
28:05All right, ladies.
28:06Let's push.
28:07As soon as we get this laid out with rice, you can start slicing.
28:09Yep.
28:10Yes, Chef.
28:11The most important key is you have to allow it to rest.
28:13It's got to go on the plate, Jada.
28:15All the goodness is on the board.
28:16Leave that there.
28:17Yes, Chef.
28:18Yes, Chef.
28:19The minute I slice into the first one, I'm just like, oh, me.
28:24It's so juicy, and it's just all over the place.
28:27Technically, a hate crime, I think, in certain states.
28:30Jaden, ducks needed to rest longer.
28:33Yes, Chef.
28:34Before we cut them, right?
28:35Yes, Chef.
28:36Sauce and flowers.
28:37Sydney, let's go.
28:38This one's beautiful.
28:40Acceptable.
28:41Right, Sydney happy?
28:42Sydney.
28:43Yes, Chef, happy.
28:44Let's go.
28:45Service, please.
28:46Pick up.
28:47Let's go.
28:48I am so happy we're on the red team.
28:50Blue team still doesn't have their food.
28:52Someone should start sourcing, no?
28:53Sauce, please.
28:54I got these.
28:55I got these.
28:56Where's the sauce?
28:57Sauce.
28:58Sauce, guys.
28:59Where's the sauce, Jaden?
29:00Sauce is on the pot.
29:01Sauce is on the pot.
29:02I kind of forgot about that five-spice jus.
29:06There's no sauce on this plate.
29:07Yes, Chef.
29:08No sauce, no sauce.
29:09Let's go.
29:10You need sauce here as well.
29:11More sauce, her to Chef.
29:12More sauce, yep.
29:13Jaden, happy with that?
29:14Service.
29:15Yes, Chef.
29:16Go, please.
29:18So soft and sweet.
29:20Perfect.
29:21Ellie.
29:22Yes.
29:23Two seconds.
29:24Jaden, two seconds.
29:25Can we have one course served in harmony?
29:28Yes, Chef.
29:29Let's do 11, just to be safe.
29:30Let's go, then.
29:3111 minutes.
29:32Let's go.
29:3311 minutes.
29:34We're talking every minute.
29:35Yes.
29:3611 minutes, ladies.
29:3711 minutes.
29:38They need 11.
29:39I'm basing.
29:40I need veg inside the pan.
29:41Heard.
29:42The asparagus is going to cook significantly faster,
29:43so please keep your eye out on it.
29:44Heard it.
29:45We'll do.
29:46I want veg in seven minutes.
29:48We sure.
29:49Take this.
29:50You need all the stock.
29:51You need the butter.
29:52I have veg stock over here.
29:53Cook all of that.
29:54Ellie is definitely clear.
29:55Probably too clear.
29:56Ellie said six different times that I was picking up veggies.
29:59Like, I know.
30:01Got it.
30:02Veg is down.
30:03I'm going to do asparagus a little later because I don't want it to overcook.
30:06Yes, Chef.
30:07That asparagus is going to overcook.
30:10Oh, yes.
30:11So those have to be in different pans.
30:13Heard it.
30:14The asparagus cooks significantly faster than the carrots.
30:17And I look over, and the carrots and the asparagus are in the same pan.
30:22It's like you can never be too clear.
30:24You can start going on quail eggs.
30:26Got it.
30:27OK.
30:28Four and a half minutes.
30:29Four and a half.
30:30Heard.
30:31How are the eggs?
30:32Good.
30:33Right, Ellie.
30:34Let's go.
30:35Yes, Chef.
30:36I just hope this course goes out together because I'm not here to make anyone look bad,
30:41but I'm going to focus on making myself look good first.
30:44Yes.
30:45Saucy.
30:46Where?
30:47Buy the potatoes.
30:48Buy the potatoes.
30:49I'm listening.
30:50Are you guys good, Jada?
30:51Ellie, we're three and a half to the window.
30:52Jada.
30:53Yes.
30:54Steaks out.
30:55Steaks out.
30:56Please make sure we keep them separate.
30:57Henry, these carrots are still hard.
30:59I need another 60 seconds.
31:01Your meat's up there.
31:03Jada, you're on your own here.
31:04Where are the three?
31:05Yes, Chef.
31:06Henry, I need those carrots behind me now.
31:07Carrots are 20 seconds out.
31:08I can't stop her.
31:09No, Chef.
31:10We're good.
31:11We're going to meet at the same time.
31:12Bring them.
31:13Henry, let's go.
31:14Carrots, I need carrots behind me, please.
31:18It's 11 minutes.
31:19Let's go.
31:20Yes, Chef.
31:21Good job.
31:22Yes, Chef.
31:23Very nice.
31:24Go.
31:25I can feel my muscles right now being like, thank you.
31:29All we need is quail eggs, you guys.
31:31It's becoming a routine for me to come here and apologize.
31:35I'm sorry about it.
31:36I don't know.
31:37It's like that.
31:38Come on, blue team.
31:39Please, please, please.
31:40Jada happy?
31:41Yes, Chef.
31:42Service go, please.
31:43Let's go.
31:46Out of all the meals, this is my favorite.
31:48I agree with you.
31:49I think it's the best move.
31:50Yeah.
31:51Red team, come here, please.
31:53Blue team, come here.
31:54Let's go.
31:55Final course.
31:56Let's see if we can finish on a high.
31:58Yes, Chef.
31:59Let's go.
32:00Fire souffle.
32:01Let's go.
32:02Go, go, go, go.
32:03All right.
32:04I need to check egg whites.
32:05Oh, I've been waiting for you, boo.
32:06I have been waiting to hear Chef Ramsay say,
32:09hey, you're making souffles so I can show off my skills.
32:14I don't know why that's doing that, but it's OK.
32:16When I go to the egg whites, the pour mixer is like,
32:22I'm like, what the is wrong with this thing?
32:25I broke it.
32:26Yeah, honestly, I think you might have.
32:29Oh, my God.
32:33Do you want me to use my aggression, Chef?
32:35No.
32:36It wasn't me.
32:45It's dessert course at Hell's Kitchen charity night.
32:48And Anaya in the red kitchen.
32:50It's not going, Chef.
32:51Has stopped down all progress.
32:53Do you want me to use my aggression, Chef?
32:55Have you finished that?
32:56Yeah, go ahead.
32:57OK, that's it. That's it.
32:58Simple as that.
32:59Here we go.
33:00Take it through.
33:01I got it.
33:02I got it.
33:03Chef Ramsay, you know, he's like,
33:04get another mixer.
33:05And I'm like, thank you for not yelling about this,
33:07because I am stressed out right now about this damn mixer.
33:10Ice cream's going up.
33:11Walking souffles, ladies.
33:13Powder sugar, powder sugar.
33:14Right here.
33:15Guys, I got those.
33:16Quinell's up there.
33:17OK.
33:18We need the spoons, and we need the ice cream.
33:19Spoon.
33:20Let's go, Anthony.
33:21Yes, Chef.
33:22Service, go, please.
33:27Wow.
33:28Look at that.
33:29Sorry, guys.
33:30Oh.
33:31Come on, blue team.
33:32The souffle waits for nobody.
33:34Completely disorganized.
33:36Go, please.
33:37Go.
33:38Go.
33:41Cheers to the last quart.
33:43I think I am melting.
33:44I think I am melting.
33:45It's very delicious.
33:53Red team, blue team.
33:56Let's get one thing clear.
33:57Tonight was giving you all an opportunity to stand out like leaders.
34:03Sometimes, when I bounce from kitchen to kitchen,
34:08it's like a mirror image with both of you performing well.
34:12Blue team, I'll be honest, your mirror cracked.
34:19The winning team is the red team.
34:21Congratulations.
34:22Thank you, Chef.
34:23You were in sync.
34:24You were fast.
34:25You owned every course.
34:28And before you arrived at the hot plate, all of you knew what you were doing.
34:33Blue team, the capellini, duck, filet, and even the souffle was a show.
34:43As the scallop dish was the only course that even came close to being a mirror image of the red team.
34:51Henry, I want you to go back to the door and talk it out.
34:56But come back to me with two nominees up for elimination.
35:00Is that clear?
35:01Yes, Chef.
35:02Get out of here.
35:03Yes, Chef.
35:04Two nominees.
35:06I think what made me stand out in tonight's service was I effectively communicated.
35:11That's probably why he chose me to make the world's most difficult decision.
35:15First and foremost, let me just start out by saying that I think my course went out really smooth except for the fact that it could have rested for a few more minutes.
35:23Other than that, we weren't missing a plate.
35:25I feel like for the next time, what would be beneficial is you just really re-solidifying the roles.
35:31You got anything else?
35:32We're only talking about your course right now.
35:37Yeah, it was a rough one.
35:39First of all, you know, I thought I had everyone in the right position.
35:42I think we did.
35:43Yeah.
35:44I don't know.
35:45That's really all I got.
35:46The thing that I noticed, right, you had Jaden on the right path.
35:49And it was just like, just communicating like, hey, we're gonna drop this pasta in four minutes.
35:53Henry's definitely enjoying this.
35:55It's annoying, but I'm glad Henry feels a sense of importance right now, I guess.
35:59It's just that follow through, right?
36:01And then the number of plates, like counting your plates.
36:04Yeah.
36:05See, I trusted Jaden to count the plates.
36:06I think we all kind of did honestly, in my opinion.
36:08I don't think Henry had a flawless service by all means.
36:11I don't believe I'm the weakest link on the blue team at all.
36:14You got anything else?
36:15I'm like just processing at this point.
36:18100%, dude.
36:20So, talk to me about your fillets.
36:22I think the carrots being undercooked, that was just like a misread on timing.
36:26So, if we're gonna base it down to like who had the least amount of flaws with getting it out,
36:31then I would say that it would be me.
36:33Anthony didn't even have enough plates.
36:35I mean, I think as a whole, Anthony is a stronger chef than Jaden is,
36:39but Jaden performed better than Anthony did.
36:41So, it's just a whole mind right now.
36:44So, I just think for the next time, we just need to take our time, do it right.
36:47There was no chef that remained unscathed.
36:50That's why this whole deliberation and this decision is tough.
36:53I'm happy to report the charities were thrilled with the menu tonight.
37:10I am not happy to report that the blue team did not impress me with their leadership and organization skills.
37:17Henry.
37:18Yes, chef.
37:19First nominee and why.
37:21First nominee tonight's gonna be...
37:32Henry.
37:33Anthony.
37:34Anthony's course was by far the shakiest on the blue team.
37:35And the milestone to that was the 11 plates instead of 12 plates at the pass.
37:36Wow.
37:37Henry, your second nominee.
37:38Second nominee is gonna be Jaden tonight, sir.
37:39Jaden.
37:40Why?
37:41Based off of the flow of the courses, his duck course was also one of the shakiest.
37:44He just not really honing in on that attention to detail, making sure that all garnish were at the pass when readily needed.
37:51Okay.
37:52Jaden.
37:53Anthony.
37:54Okay.
37:55Anthony, please step forward.
37:56Right, Anthony, first up, tonight's performance was a show.
37:57Yes, chef.
37:58Tell me why you should stay in Hell's Kitchen.
37:59Chef, I think I've been dominating this whole series.
38:00The final nominee is gonna be Jaden tonight, sir.
38:01Jaden.
38:02Why?
38:03Based off of the flow of the courses, his duck course was also one of the shakiest.
38:04He just not really honing in on that attention to detail, making sure that all garnish were at the pass when readily needed.
38:08Okay.
38:09Jaden.
38:10Anthony, please step forward.
38:11Right.
38:12Anthony, first up.
38:13Tonight's performance was a show.
38:14Yes, chef.
38:15Tell me why you should stay in Hell's Kitchen.
38:16Chef, I think I've been dominating this competition thus far.
38:18This morning was the first time I hadn't earned a point for the blue team.
38:20I want to prove that I do have that attention to detail and, you know, that's what I've worked my whole life for.
38:25I just want to continue to prove that to you and to just grow and get better.
38:28Jaden.
38:29Yes, chef.
38:30Tell me why you should stay in Hell's Kitchen.
38:31Chef, I have the most passion out of the blue team.
38:34I'm a strong competitor.
38:35I'm very vocal in the kitchen.
38:36Tonight, I just, you know, I slipped on the sauce.
38:39The duck could have sat for another cup of coffee.
38:41I take responsibility for that, chef.
38:42I appreciate it honestly.
38:43But, young man, you know out of all those proteins, duck is the one that needs to be rested.
38:44Yes, chef.
38:45The person leaving Hell's Kitchen is Jaden.
38:46Young man.
38:47Yes, chef.
38:48Give me your jacket.
38:49Listen up.
38:50Yes, chef.
38:51It's your third time pleading in front of me.
38:52Yes, chef.
38:53I know you can cook.
38:54There's no two ways about this.
38:55Yes, chef.
38:56But right now, you are not ready to lead.
38:57Yes, chef.
38:58Appreciate it.
38:59Thank you for everything, chef.
39:01Yes, chef.
39:02Good night.
39:03I love you guys.
39:04Love you, Jay.
39:05Love you, Henry.
39:06Love you, Jaden.
39:07Everybody.
39:08Hell's Kitchen is definitely a roller coaster ride.
39:10There's no two ways about that.
39:12But right now, you are not ready to lead.
39:14Yes, Chef.
39:15Appreciate it.
39:15Thank you for everything, Chef.
39:16Yes, Chef. Good night.
39:17I love you guys.
39:18Love you, Jay.
39:19Love you, Henry.
39:20Love you, Jay.
39:24Hell's Kitchen is definitely a roller coaster ride.
39:27I feel like I've learned more about myself
39:28in these few weeks than the last 26 years on this earth.
39:32Chef Ramsey, it's been a pleasure.
39:33One thing that will stick with me is you mentioning
39:35that you see the passion just extruding from my body.
39:37That's always going to be with me.
39:39Nothing you said, I'm going to take for granted.
39:41And I appreciate this opportunity.
39:43Anthony.
39:44Yes, Chef.
39:45Back in line.
39:47Listen, there are no more off nights.
39:50Get a grip.
39:53Get out of here.
39:54Yes, Chef.
39:58I'm definitely relieved I didn't get eliminated.
40:00That was a rough one.
40:03On his birthday.
40:06With only three of us, there's no room to hide.
40:09There's zero margin for error.
40:10And if we aren't already bringing our A game,
40:13we got to bring our A++ game starting now.
40:17I was so scared.
40:20I mean, we're getting slimmer and slimmer.
40:21We're almost kind of having to not think as a team
40:25and kind of think for ourselves.
40:27And it's almost like every chef for themselves at this point.
40:29Oh, my God.
40:30My heart was in my ass.
40:31You know what I mean?
40:31Because I just know anything can happen.
40:33So I was, like, waiting for him to be like...
40:35Your heart was in your ass.
40:36Yeah.
40:37My throat was in my ass.
40:38Jaden was the first person in 24 seasons to drop a dish during a challenge.
40:45Then he dropped the ball during service.
40:47So I dropped him out of the competition.
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