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00:01Previously on Hell's Kitchen,
00:03Battle of the States.
00:04Welcome to the Blind Taste Test.
00:07Chef Ramsay kicked off the annual challenge.
00:10Is it a turnip?
00:11Chris fell flat.
00:13Is it bass?
00:14Turkey?
00:15Collard greens?
00:17Failing to identify a single ingredient.
00:20You got to be kidding me.
00:21I'm sorry, Henry.
00:23I'm sorry.
00:24Lisa.
00:24Pud?
00:25Oh, my god.
00:26Sydney.
00:26Ricotta, chef.
00:27And Anaya.
00:28Pecan, chef?
00:29Yes.
00:29Paul rose to the occasion.
00:31Congratulations.
00:32Helping the red team cruise to victory.
00:34Yes.
00:36During dinner service.
00:37Are you ready to walk lobster?
00:38The red team was in perfect harmony.
00:40Walking lobster?
00:41Walking now.
00:42Let's go, ladies.
00:43Let's go.
00:44Earning the approval of Chef Ramsay.
00:45Great start.
00:46What I call teamwork.
00:47Keep it going.
00:48While in the blue kitchen.
00:50Chris.
00:50Chris struggled on the meat station.
00:52It's rare.
00:53I need mid-rare.
00:54Come on.
00:55Chris.
00:56Yeah.
00:57Again.
00:58Come on, back in the oven.
00:59Oh, man.
01:00And again.
01:01That's not cooking with passion.
01:02You know and I know.
01:03Yes, chef.
01:03Get it together.
01:04Chef Ramsay had high praise for the red team.
01:07It's been the best dinner service so far.
01:10Head back to the dorms.
01:11Yeah!
01:12But had no praise for Chris.
01:15It's clear to me it's the end of the road for Chris.
01:18Take off your jacket.
01:19Ending his dream of becoming head chef at Hell's Kitchen
01:22Foxwoods Resort Casino in Mashantucket, Connecticut.
01:29And now, the continuation of Hell's Kitchen.
01:33Randy!
01:34Oh, my .
01:36It feels like this to win dinner service.
01:40And Chef Ramsay says we kicked ass.
01:44Oh, don't celebrate no much.
01:46They're coming.
01:47Don't celebrate no more.
01:47Let's be respectful.
01:49You don't have to put anyone else up.
01:50You just sent Chris.
01:51He sent Chris home?
01:52Yeah.
01:53Just like that.
01:53Yep.
01:54No way.
01:55He said I have no time to waste.
01:57You know, it's sad seeing anybody go home.
01:59But everybody has their time here in Hell's Kitchen,
02:02except for me.
02:04Happy that we didn't have to figure out two people.
02:07Yeah, it would have been a nightmare.
02:08Because even though we would have known, it sucks.
02:10Nobody wants to be put up there.
02:12I didn't want to go up.
02:13I tried helping a million times.
02:15Chris is definitely a loss in morale.
02:18But the remaining four are laser focused.
02:21And I don't think we'll ever let that happen again.
02:33Jaden, happy birthday, bro.
02:35Thank you, Lise.
02:36Today's my day.
02:37I'm excited for the day to start and to get rolling.
02:40It's a good day to be in Hell's Kitchen.
02:4127, bro.
02:42You're 27, bro.
02:43You're almost 30.
02:44Wow.
02:46You're on the downside now, bro.
02:47Thanks, bro.
02:48I'm just saying.
02:49It's definitely a birthday to remember, for sure.
02:51Let's get it.
03:01What is going on?
03:03Red Team, Blue Team, good morning.
03:04Good morning, Chef.
03:06Did we just walk into Hell's Kitchen Circus?
03:08Because if so, I love circuses.
03:12Dinner services can be hectic, right?
03:14Yes, Chef.
03:15When we're working in a brigade, it's not just about you.
03:18It's about how you connect with your trusty teammates.
03:22OK.
03:24Good to go?
03:24Yep.
03:27Oh, my God.
03:28How is that even possible?
03:31Come on.
03:33Oh, my God.
03:34These guys are nuts.
03:35You know, they just kind of run in and just go to town.
03:38It's a pretty bizarre talent, in my opinion.
03:42We're serving appetizers, entrees, someone's on desserts.
03:46Are they going to juggle right now?
03:48What the ?
03:48Coordination is on point.
03:53Whoa!
03:54Tom Wolfe and Keith Nelson.
03:59Come on, guys.
04:00Well done.
04:04They are so in sync.
04:05Each one always knows what the other person is doing.
04:10And that is exactly how a great brigade should operate.
04:14Agreed?
04:14Yes, Chef.
04:15Good.
04:16Blue team, head to the plates, please.
04:18Red team, head to the bowls.
04:19I can't really reach the top, so I think I'm already
04:21at a disadvantage.
04:23On your mark, get set, and go.
04:26Go.
04:26Let's go.
04:27Go.
04:28Ellie!
04:29Ellie's, like, catching.
04:30I'm like, what the ?
04:32Girl, we've got to win this challenge.
04:33If you knock me out right now, y'all going to be down one.
04:37I tried!
04:39Oh, gee.
04:40OK, OK.
04:41Stop, stop, stop.
04:42Stop.
04:43Light up.
04:44Back in line.
04:45We tried.
04:46I honestly don't know how Chef Ramsay comes up with any of this.
04:49Plate spinners tomorrow for the chefs.
04:52Let me tell you what your real challenge is about.
04:54Today, each team will be assigned to cook a cohesive menu featuring
04:59Chinese cuisine.
05:01Mmm.
05:02So you each need to come up with a dish.
05:04Understood?
05:05Yes, Chef.
05:06Right.
05:07Ten minutes to conceptualize your menu starts now.
05:10Head to the kitchen.
05:11Let's go.
05:12For today's challenge, each chef must select one of four
05:15Chinese entrees to create and cook dumplings, stir-fry,
05:20noodles, and sweet and sour.
05:23I feel comfortable doing dumplings, so the next one would be...
05:26Stir-fry, right?
05:27Yeah, stir-fry.
05:28I was thinking about doing baby corn, green bell peppers,
05:30nice stir-fry, a little bit of spice.
05:31Maybe not green bell peppers just because it's Asian.
05:33OK.
05:34With these particular challenges, we kind of all have to think as a unit.
05:37Which one do you want to do?
05:38We have a dumpling.
05:39I think she feels more confident doing dumpling.
05:41I'll do noodle.
05:42I guess because you wanted stir-fry?
05:44That's fine.
05:45Oh, I'm asking.
05:46I don't know because...
05:47Anaya?
05:48You're doing stir-fry?
05:49Yes, Chef.
05:50Right.
05:51Red Team, Blue Team, I told you earlier I wanted you all to be in sync.
05:56To be successful in this challenge, you're going to have to do exactly that.
06:00Here's how it's going to work.
06:02Two chefs from each team will get started on all four of those dishes.
06:07When I say switch, the pair that are outside the kitchen will run into the kitchen.
06:12And the first pair must exit the kitchen immediately.
06:16Understood?
06:17Yes, Chef.
06:18Line up over here.
06:19Let's go all together.
06:20Two chefs cooking four dishes at the same time.
06:24We want to break it up.
06:25A complicated and an easy dish, another complicated and an easy dish.
06:29Red Team, who's going first?
06:30Me and Anaya, Chef.
06:31So I think this is a really good game plan that we have going into it.
06:35You have 45 minutes.
06:36Start now.
06:37Let's go.
06:38Good luck.
06:40I'm getting the broth and I'm going to get her eggplant in.
06:43Let's go, Jay.
06:44Let's get it.
06:45Are you nervous?
06:46I trust Anthony.
06:47Let's go, Blue Team.
06:4845 minutes is never enough time.
06:50Especially not when you're switching off like this.
06:53Go on beef.
06:54Hand me in New York.
06:55Yep.
06:56Eggplant's about to go in.
06:57Hey, start your broth.
06:59Knowing that the Red Team has been very dysfunctional.
07:03It's stressful that this challenge is all communication based.
07:08I'm going to start pickling liquid for us.
07:09Do you have your mushrooms?
07:10If my mushrooms are cut and ready, I'm going to start broth.
07:13Get in there, little babies.
07:15Oh, I've never seen vinegar come out of a bottle so slow.
07:18Switch.
07:19Let's go.
07:20Anaya.
07:21Yeah.
07:22Anaya.
07:23Where is she?
07:24He said switch.
07:25Just pop switch.
07:26Now the chefs have only 10 seconds to download the next pair.
07:31What do you need for yours?
07:32I got all your components.
07:33Everything is over there.
07:34On where they left off.
07:35I need to get stock in that broth.
07:37And what still needs to be done.
07:39That egg needs to be pulled in four minutes.
07:41You don't have time to tell them .
07:42Out.
07:43Out.
07:44Out.
07:45Out.
07:46Get out.
07:47Get out.
07:48She just told me to add veg stock.
07:49And I'm pretty sure the prawns.
07:50What, 10 seconds?
07:51That's all she told you?
07:52That was it.
07:53You better pull that egg.
07:55I hear the timer for my egg go off.
07:56Jada's just not turning around.
07:58And I'm like, she's going to forget about this egg.
08:00the egg.
08:04She needs to get her sauce going now.
08:06This is what she said, though.
08:07Was the sauce?
08:08She didn't tell me about the sauce.
08:10Come on, Lisa's sauce.
08:11The sauce.
08:12The rice is going.
08:13She said she didn't start it, but I don't know what the that is.
08:15Switch!
08:16Let's go!
08:17Switch!
08:18Where's the stock?
08:19I added the stock.
08:20I'm just going to finish these.
08:22I have a separate egg.
08:23You let it over go?
08:24Just in case.
08:25No, no, I didn't.
08:26You just never know in this competition.
08:27You always want to have two.
08:28Out, out, out.
08:29I feel like I did nothing.
08:31I know.
08:35I need to get her sauce on.
08:37She has not done it yet.
08:38I'm not sure if Lisa has worked with a lot of Chinese food.
08:41I'm kind of nervous about it.
08:42I hope this is what she plans on her sweet and sour sauce being.
08:45I don't know if that's enough, but it's a start for her filling, right?
08:48For five?
08:49Last 15 minutes.
08:50Switch!
08:51Let's go!
08:52Come, Lisa.
08:5310 seconds offload.
08:54I got my stir fry done.
08:55You need to finish that immediately.
08:56Get your chicken off.
08:57Duck.
08:58Duck is in the oven.
08:59I just put a timer.
09:00Out, out, out.
09:01Let's go.
09:02Pick up the slack.
09:03Come on, Henry.
09:04Stop staring.
09:05I set a timer for that duck.
09:06Hopefully it doesn't overcook.
09:08We said dumplings are in the steamer.
09:13What are you working on, Lisa?
09:14Uh, Chef, I'm gonna continue doing the sweet sour sauce.
09:17Okay.
09:18I have not made anything like this before.
09:20I'm a little intimidated.
09:22Try to get that dish on, Sydney.
09:23Yeah, Chef.
09:25Jayden, you know what this is?
09:26The dandan noodle broth.
09:28Sauce?
09:29What else?
09:30That has tahini, chousing wine.
09:32I'll be honest.
09:33I'm not sure what else.
09:34Okay.
09:35Let me get my duck starting to render.
09:37Sydney, I'm gonna throw on this chicken.
09:39Switch!
09:40Let's go!
09:41No way.
09:42Let's go!
09:43Everything you need is over here.
09:45So you're set up for success.
09:46Rice is already ready.
09:47The sauce is already ready.
09:48Duck is resting.
09:49Right here.
09:50I'm just wrapping them, like folding them over and wrapping them.
09:52Out, out, out, out, out.
09:54How do you do the three?
09:55Like this?
09:56Do you know how to do it, Anaya?
09:57Then maybe Ellie should work on something else.
09:59Ellie's like, oh, I can fold them.
10:01And I start to see her fold them.
10:02And I'm like, let me just fold these .
10:04They're talking about my dumplings.
10:08Nice, Anthony.
10:09Last five minutes, red team, blue team.
10:12All together, let's go!
10:13Run, run, run!
10:14With everyone back in their kitchens.
10:17Henry, that duck, I put in for another minute.
10:19Each chef can concentrate on perfecting their individual dish.
10:24Sid, I started steaming your dumplings.
10:27Beautiful wrap, guys.
10:30Thank you!
10:33Did you taste my sauce?
10:34Yes, it's good.
10:35Did you taste your sauce?
10:36He's very salty.
10:37Yes, it's good.
10:38I'm gonna plate mine, because it's chill.
10:39Okay.
10:40I feel good about Anthony's dish.
10:41He told me he made some final adjustments.
10:43So, honestly, I think we're probably gonna have two of the strongest dishes.
10:4745 seconds to go.
10:48Okay, I gotta get that chicken on.
10:50Oh, my God.
10:53Ladies, we gotta move.
10:54Let's go.
10:55Merchant.
10:56Honestly, I'm sweating.
10:5720 seconds to go.
10:58Come on, Lisa.
10:5920 seconds, mama.
11:00What do you need?
11:01Lisa, let's move.
11:03Lisa, can we help at all?
11:04I'm just crushing up the peanuts.
11:05Come on, come on, come on, come on.
11:0710, 9, 8.
11:09Come on, Lisa.
11:10Where the is Lisa?
11:11Let's go.
11:125, 4.
11:13Lisa, Lisa.
11:20Lisa, can we help at all?
11:21I'm just crushing up the peanuts.
11:22Come on, come on, come on, come on.
11:2310, 9, 8.
11:26Come on, Lisa.
11:27Where the is Lisa?
11:28Let's go.
11:295, 4, 3, 2, 1.
11:32Well done, red team, blue team.
11:34Well done.
11:36I've got a very, very special judge.
11:38He's worked in Michelin-style restaurants
11:40across his entire career, including 11 Madison Park.
11:44Oh, my God.
11:45And I'm proud to say, he's even worked for me.
11:48All of you, please welcome Buddha Lowe.
11:50Oh, my God.
11:53Pretty honored to have him tasting our food today, honestly,
11:56but I'm definitely nervous because, you know,
11:58these Michelin guys got great palates.
12:00Such an honor.
12:01Thank goodness.
12:02Oh, my goodness me.
12:03Finally here at Hell's Kitchen.
12:04He's badass.
12:05I knew you were destined for glory,
12:07and that's discipline, right?
12:08It's a lot of discipline,
12:09and that's what gets you here.
12:11You know, self-discipline is so hard to learn,
12:14but once you achieve it, you can do anything.
12:16We definitely learned that at Restaurant Gordon Ramsay,
12:18and that's what got me to where I am right now.
12:21Ready, Chef?
12:22I'm ready.
12:23Excellent.
12:24Right, let's start with the battle of the dumplings, please.
12:26Let's go.
12:27Jada and Sydney.
12:29Looking over at Sydney's dish,
12:30it definitely looks tasty.
12:32I'm a little nervous.
12:33Sydney, please present your dish
12:34and describe it to Chef.
12:36Today I made a traditional pork filling for my dumpling
12:39and a eggplant fried rice noodle slaw.
12:43Your dumplings were nicely pan-fried.
12:45Overall, great flavors,
12:46although I don't think the rice noodles were necessary.
12:48Yes, Chef.
12:49Jada, please describe your dish to Chef.
12:51Amazing.
12:52Looks very tasty.
12:53We've got a mixture of prawn and ground pork dumpling.
12:55Right in the middle is going to be a quail egg yolk
12:57to get emulsified fatness,
12:58as well as some peanuts on top for some texture.
13:01The cooking of the dumpling is really, really beautiful.
13:03Real-world balance in flavors.
13:05Thank you so much.
13:06Do the point go to Jada for the blue team?
13:08Sydney the red team?
13:09Or do they both get it?
13:10My overall favorite dumpling
13:12would probably have to go to the blue team.
13:13Good job, J.
13:15Touchdown blue team, dude.
13:17Let's go.
13:18That was a collective between Jada and I.
13:20I'm proud.
13:21Hell yeah.
13:22Next up, the battle of the sweet and sour, please.
13:24Henry from Texas against Lisa from California.
13:29Let's go.
13:30What I did was a sweet and sour duck breast,
13:33sauteed bok choy, and then Japanese potatoes roasted.
13:36It does look like a dish that's not really very Asian inspired.
13:40Yeah, European plating there.
13:45The duck was cooked perfectly.
13:47But overall, I'm not really getting a lot of those Asian flavors of going,
13:52mm, I'm eating sweet and sour duck.
13:54Please, Lisa, describe your dish to chef.
13:57I did tempura batter, fried chicken with a pineapple sweet and sour sauce,
14:00and steamed rice.
14:01Definitely getting those sweet and sour flavors there.
14:04Rice is cooked nicely.
14:06Chef, the point goes to the blue team or the red team?
14:09We'll be going to the red team.
14:10Well done, Lisa.
14:11Good job.
14:12Thank you, chef.
14:13I look at Henry's face, and he does not look happy.
14:16I would be upset, too.
14:17That's a kick in the shins.
14:18But hey, man, if a Chinese chef is saying it's not Chinese,
14:21it's not Chinese.
14:22Wow.
14:23We'll be back.
14:24One, one.
14:25OK.
14:26Next is the stir fry.
14:27Jaden.
14:28And Anaya.
14:29Let's go.
14:30It's Jaden's New York strip stir fry.
14:32Maybe too many garnishes going on, but flavor overall,
14:35really nice.
14:36Yes, chef.
14:37Against Anaya's.
14:38Chinese broccoli, stir fry rice, quail egg on the top,
14:41and then some pickled daikon radish.
14:43Looks good.
14:44Very familiar with this.
14:45I can identify it as a fried rice straight away.
14:47Really tasty.
14:48They're both very close, and I'll probably have to give a point
14:51to both.
14:52Thank you, chef.
14:53Congratulations.
14:55Well done.
14:56OK.
14:57Final battle.
14:58The battle of the noodle.
15:00Ellie from Nevada against Anthony from Iowa.
15:04I'm going up against Anthony, and he beat me
15:07in the last challenge.
15:08Oh, why are you such a good chef?
15:10Like, I just, let me beat you once.
15:13Chef, today I have for you a chili and prawn broth,
15:17and then a pan-seared soy sauce prawn.
15:20The broth, really delicious.
15:23I think noodles will cook really well.
15:24Prawn is cooked really nicely as well.
15:26Could probably have elevated the presentation a little bit more,
15:29but overall, the flavor's definitely there.
15:31Thank you so much, chef.
15:33Excellent.
15:35Anthony, describe your dish to chef, please.
15:36All right.
15:37Dan-dan noodles, so ground ginger pork, six-minute eggs,
15:39scallion, and cilantro.
15:40Officially, chef, what do you have?
15:41Looks incredible.
15:42I mean, the egg, you can already see, is really nice.
15:48Everything that you did was really nicely executed.
15:50Our only problem that I have with this is that it's salty.
15:54I probably could not finish that.
15:56Please check this evening.
15:57We're going to the red team.
15:58Thank you so much, chef.
15:59Red team, congrats.
16:00Good job.
16:01Ladies, congratulations.
16:02Three, two.
16:03Point for me, point for the red team.
16:07Ooh, ooh, we are winners!
16:10Yes!
16:11Join me in thanking this prolific chef for giving up his day
16:15to be here today.
16:17It's an absolute pleasure.
16:18Ladies, well done.
16:19Thank you, chef.
16:20Thank you, chef.
16:21In order to be my head chef here at Hell's Kitchen Foxwoods,
16:25you need to understand the importance
16:27of the history of Foxwoods.
16:30I've arranged an incredible private tour
16:32of the magnificent Mashantucket Pequois Museum.
16:36It's the world's largest Native American museum.
16:40Ooh.
16:41There's more, ladies.
16:43Little surprise for you back in the door.
16:45Four of you.
16:46Off you go.
16:47Well done.
16:48Thank you, chef.
16:49I've never seen the red kitchen move so quickly in my life.
16:56Ah!
16:57We got the hands!
16:58Oh!
16:59We got the hands!
17:00Ah!
17:01It's the whole set!
17:02What is that?
17:03Oh, my God!
17:04What?
17:05Mom, I got some hex clap hands!
17:07Guys, we .
17:09Watch the at this!
17:12Blue team.
17:13Yes, chef.
17:14It's time for composting.
17:16It's important to give back to our amazing host, Foxwoods.
17:22So, I need you to build our compost boxes.
17:25Then you'll need to get into those dumpsters,
17:28separate all the trash from the bits.
17:30These things stink.
17:32Good luck.
17:33Fry an egg out here.
17:34All right.
17:35So, these are your compost bins that we got to get built.
17:36Then...
17:37Oh, it stinks.
17:38You got to get in there.
17:39You got to get the compost.
17:40The smell is close to, like, throw up, if I had to describe it.
17:42Grab that screw.
17:43What the are you doing in there?
17:44Power tools?
17:45You have to build the box, too?
17:46Damn, no power drills.
17:47Ooh, it stinks.
17:48Smell it already.
17:49Have fun, guys.
17:50Hello, buongiorno, ladies.
17:51Hi.
17:52You want another one.
17:53Good job.
17:54I'm gonna leave you with a nakai, so you can actually learn something in there.
17:57You can actually learn something in there.
17:58You can actually learn something in there.
17:59I can't even throw up if I had to describe it.
18:00I can't even throw up if I had to describe it.
18:01Grab that screw.
18:02What the are you doing in there?
18:03Power tools?
18:04You have to build the box, too?
18:05Damn, no power drills.
18:06Ooh, it stinks.
18:07Smell it already.
18:08Have fun, guys.
18:09Hello.
18:10Buongiorno, ladies.
18:11Hi.
18:12You want another one.
18:13Good job.
18:14I'm gonna leave you with a nakai, so you can actually learn something interesting about
18:20this area.
18:21Good afternoon.
18:22My name is Nakai Clearwater Northup.
18:23I'm a member of the Mashantucket Tribe.
18:25My people have been here for thousands of years.
18:27We have a strong, rooted history here.
18:28Super awesome to see and learn the history of the Native American tribe here.
18:32Right here in Mashantucket, we had a glacier called the Wisconsin Glacier that sat over
18:36our region.
18:37From the very beginning of time up until colonization.
18:41That's a mastodon.
18:42That's a woolly mammoth's little cousin.
18:4414,000 years ago, people were here in Connecticut.
18:47I mean, that's, like, insanity.
18:49So, this is our farmstead area.
18:51We're actually burning out a traditional mashui, a dugout canoe.
18:54This is our traditional process of letting the fire do all the work.
18:57What are you cooking in here, clams?
18:59We got clams, we have lobster, we got steamers.
19:01Oh, my God.
19:02And this will be your next challenge, Numzong.
19:05Cooking in a tree.
19:06Who would have thought that they're out here cooking in a damn canoe?
19:09So, this is a traditional plant that we have right here on the rez.
19:13No matter what we harvest, we always say thank you for it.
19:16So, in our language to say thank you, you say tabba.
19:19Wow.
19:20Tabba.
19:21Tabba.
19:22Tabba.
19:23Tabba.
19:24There's a cake in here.
19:25Yes.
19:26Happy birthday to you.
19:27Happy birthday to you.
19:28This is definitely not how I expected to spend my birthday.
19:36I wish I could trade places with the red team right now.
19:39This is brutal.
19:40Ready?
19:41I'm going to have maggots in my shoes.
19:43You could have won.
19:44You could have won.
19:45We could have, Chef.
19:46You're right.
19:47This is definitely the punishment that we've ever done.
19:50Oh, my .
19:52I would take anything over this.
19:54I can't.
19:55I'm going to vomit.
19:56No, you're not.
19:57Yes, I am.
19:58I'm going to vomit.
19:59I can't.
20:00Do not throw up.
20:02You good?
20:03Holy .
20:04Get me the out of here.
20:14Red team, blue team.
20:15Good afternoon.
20:16Good afternoon, Chef.
20:17Tonight is charity night.
20:19It's our one time across the year that we get to give back to incredible charities that
20:24do so much.
20:25Red team, you'll be cooking for Connecticut Food Share.
20:28Wow.
20:29They're part of Feeding America Food Bank Network.
20:32Last year, they fed over 5 billion meals.
20:37Blue team, the charity you'll be cooking for tonight, Stand Up To Cancer.
20:41Stand Up To Cancer was created to fund amazing, groundbreaking cancer research.
20:48My grandfather actually recently just got diagnosed with lung cancer, so I feel really honored to be cooking for Stand Up To Cancer.
20:55Each of you will be responsible for your own course.
20:59You'll need to supervise the preparation of that course and the cooking.
21:03There's four of you.
21:04We're only doing one course at a time, but we are going to be in sync.
21:06Yes, Chef.
21:07Let's go, guys.
21:08Let's get it, baby.
21:09Mourinho.
21:10Si, Chef.
21:11Open Hell's Kitchen, please.
21:12Let's go.
21:20Oh, my God.
21:21Tonight, Hell's Kitchen is hosting an exclusive charity event.
21:25Nice to meet you.
21:26Likewise, good to see you guys.
21:27How are we?
21:28Honoring the supporters of Feeding America.
21:30Enjoy tonight, please.
21:31Thank you, Chef.
21:32Thank you for coming.
21:33Means a lot.
21:34What a visit for the world.
21:35Kids went crazy when they heard you were here.
21:37And the heads of Stand Up To Cancer.
21:39Welcome to you all.
21:40Thank you for being here.
21:42Nice to see you.
21:44All of tonight's guests will enjoy a five-course meal featuring pan-seared scallops led by Anaya
21:50in the red kitchen and Henry in the blue kitchen.
21:53Lemon capellini pasta overseen by Lisa and Anthony.
21:57A five-spiced duck breast led by Sydney and Jaden.
22:01Filet mignon with glazed vegetables and topped with a quail egg helmed by Ellie and Jada.
22:07And all the chefs will work together in their kitchens on a passion fruit souffle dessert.
22:12I mean, he is the best of the best.
22:14Yeah.
22:15It's crazy to watch him.
22:16Anaya.
22:17Yes, Chef.
22:18Come with me.
22:19Henry, come with me.
22:20Yes, Chef.
22:21Give me a time for 12 scallops.
22:22Eight minutes.
22:23Eight minutes.
22:24Let's go.
22:25Eight minutes.
22:26Eight minutes.
22:27Let's go.
22:28Yes, Chef.
22:29Let's go.
22:30Team, we're eight minutes out.
22:31Eight minutes out.
22:32Come on, ladies.
22:33Get the scallops in the pan.
22:34Oh.
22:35I am very excited for everybody on their stations tonight.
22:36Everybody is very strong or else we wouldn't be here.
22:38Two orders in each pan.
22:39Yes, Chef.
22:40Plus, I think I have immaculate leadership skills.
22:44This face screams leader.
22:47I'm salty.
22:48Get him in the pan first and then salt the other side.
22:50Get him in the pan.
22:51Get him in the pan.
22:52All right.
22:53Here, I'm gonna go in the middle and then we're gonna work our way there.
22:56Team, seven minutes.
22:57Heard.
22:58Seven minutes heard.
22:59My plan to lead this course is I'm delegating and I'm communicating, but I'm not gonna be
23:05back behind the kitchen cooking.
23:07You're gonna have to start placing plates here in a minute, Henry.
23:09Yes, Chef.
23:10Chef Ramsay is wanting us to lead this course, which means you gotta be at the pass plating,
23:14making sure everything's coordinated.
23:16Three minutes, team.
23:17Scallops are coming out of the pan now.
23:19We're five minutes out, ladies.
23:20Heard.
23:21Five minutes out.
23:22Anaya.
23:23Yes, Chef.
23:24Why are we cooking half the scallops?
23:25I don't know, Chef.
23:26You guys are supposed to get all the scallops down.
23:27Oh, I thought we got them all down already.
23:28Here.
23:29Hey, ladies.
23:30It's the same table.
23:31Yes, Chef.
23:32Get them down.
23:33Get them down.
23:34Make sure you're not overcooking them.
23:35Why is that pan not hot?
23:36I'll be looking on more scallops, team.
23:37Working scallops right now.
23:38Heard that.
23:39He's plating, Anaya.
23:40You can see he's plating.
23:41Come on.
23:42Someone can come walk them.
23:43Go grab the other scallops, Lisa.
23:44Go grab them.
23:45Give me the sheet screen.
23:46Yes.
23:47Oh, my God.
23:48Are you okay?
23:49I'm so sorry.
23:50I'm so sorry.
23:51You okay?
23:52You okay?
23:53The scallops just shoot down and oil splashes all over Lisa's hand.
23:56Stop working in mid-air, ladies.
23:57Let's go.
23:58Yes, Chef.
23:59Crazy bitch.
24:00She burned my tattoo.
24:01$500 worth.
24:02Burnt.
24:03I know.
24:04Are you happy with that?
24:05Yes, Chef.
24:06They look gorgeous, Chef.
24:07Henry, we've got to go.
24:08Yes, Chef.
24:09Come on.
24:10I want to.
24:11Oh, oh, oh, oh, oh, oh, oh.
24:12Heard that.
24:13Well done.
24:14Off we go.
24:15Go, please.
24:16Both kitchens are off to a pretty good start,
24:18as the first course is delivered to the dining room.
24:20Wow.
24:21That is delicious.
24:22Oh, oh, oh, oh, oh.
24:23Oh, oh, oh, oh.
24:24Oh, oh, oh, oh.
24:25Oh, oh, oh, oh.
24:26Oh, oh, oh, oh.
24:27Oh, oh, oh, oh.
24:28That is delicious.
24:29Much to the delight of some very cheerful VIPs.
24:33This is incredible.
24:35It's really delicious.
24:38And now Jaden.
24:39Is that capellini in now?
24:41Yes, Chef.
24:42Has Anthony's second course off to a puzzling start.
24:45Do we need it now?
24:46No, Chef.
24:47Once that's cooked in two minutes time,
24:48what are we doing with it?
24:49Nothing, Chef.
24:50You can't do anything, Chef.
24:51Come on.
24:52Yes, Chef.
24:53All right, toss those.
24:54We got more.
24:55It's fine.
24:56Lisa.
24:57Yes, Chef.
24:58Capellini and lobster.
24:59Yes, Chef.
25:00How long?
25:0110 minutes.
25:02Can you do 10 minutes?
25:03Yes, Chef.
25:04OK, cool.
25:0510 minutes to the window.
25:0610 minutes to the window.
25:0710 minutes to the window.
25:08OK, we're going to go with 10 minutes.
25:09So that's one order, two order.
25:10No, these are all six.
25:11Pretty simple course.
25:12Boiled pasta.
25:13Twirl pasta.
25:14Talk with lobster.
25:15Sauce.
25:16Get these in there.
25:18There you go.
25:19How long, Lisa?
25:20Seven minutes, Chef.
25:21Seven minutes, Chef.
25:22No, you're not Lisa.
25:23You're Anaya.
25:24I feel that Anaya's kind of overstepping.
25:26Lisa, how long?
25:27Seven minutes, Chef.
25:29Let's go.
25:30Seven minutes.
25:31Heard, Chef.
25:32Let's go.
25:33Turn that pasta now, Jaden, please.
25:34Yes, Chef.
25:35You guys ready?
25:36Sorry, bring me bowls.
25:37You got a minute, Bubba.
25:38We have a timer.
25:39All right.
25:40Anthony is communicating right now,
25:42but he's just saying a lot of words
25:44without a whole lot of direction.
25:46Pasta's got to happen right now, Bubba.
25:4830 seconds.
25:49Not ready.
25:50Yep.
25:51Give me two bowls of pasta right now.
25:52Jaden, we're going to switch
25:53because you have gloves on
25:54and these are hot .
25:55Hey, hey, hey, look at me.
25:57Look at me.
25:58Yes, Chef.
25:59Don't take it out.
26:00Anthony, I could spot from here
26:01it was undercooked.
26:02Yes, Chef.
26:03And I'm not even cooking the thing.
26:04Two more minutes and I'm ready to go.
26:05No, you're going, girl.
26:06That , you're going.
26:07The capellini got dropped too early,
26:09then it got dropped too late.
26:10I jump in to help and the water's not even boiling.
26:13And Anthony, it's not even 30 seconds away, by the way.
26:15Yes, Chef.
26:16Crunchy.
26:17Holy .
26:19Ellie, where are you with that lobster?
26:21Coming up right now.
26:22Remember, Anaya, finish it with the lemon bit.
26:24Yes, Chef.
26:25I'm finishing the last shervo right now.
26:27Move, move, move, move, move.
26:28Go, go, go.
26:29How many plates?
26:3012 or up, Chef.
26:31Happy? Yes, Chef.
26:32Good, well done. Service go, please.
26:33Let's go.
26:34Well done.
26:35Thank you, Chef.
26:36As the red team sends their second course.
26:37That is the best boss I've ever had in my life.
26:39The blue team is just beginning to plate.
26:42Flowers, please.
26:43Come on, blue team, please.
26:44Yes, Chef.
26:45Flowers here.
26:46Flowers here, please.
26:47I got flowers.
26:48I got flowers.
26:49Up, up.
26:50Clear it all.
26:51Clear it all.
26:52Happy, Anthony?
26:53No, Chef.
26:54Stop.
26:55Anthony, blue team, come here.
26:57Yes, Chef.
26:58With charity night in full swing, the red kitchen has already sent their capellini pasta to their
27:14charity table.
27:15Blue team, come here.
27:16But there is trouble in the blue kitchen.
27:18Wipes.
27:19Count the plates.
27:20Five, six, seven.
27:21One more plate.
27:22Come on, guys.
27:23Sorry that your pasta is taking a little too long.
27:25Apologize for the wait at the moment, okay?
27:26Where's that last lobster?
27:27With my scallop dish, you know, I made sure that I had 12 plates rocking and rolling and lined
27:29out, ready to go.
27:30Pasta coming at you, Chef.
27:32Come on, Anthony.
27:33Please.
27:34Give me, give me.
27:36Anthony, as a leader for his course, I hate to say it, but this is probably one of the
27:37first times that I've truly seen Anthony fail.
27:38Mourinho, service, please.
27:39Line up.
27:40Go, please.
27:41It took a bit longer, but it's finally here, and it looks delicious.
27:44Sydney.
27:45Yes, Chef.
27:46Yes, Chef.
27:47Jada, come here.
27:48Duff.
27:49Duff.
27:50Duff.
27:51Duff.
27:52Duff.
27:53Duff.
27:54Duff.
27:55Duff.
27:56Duff.
27:57Duff.
27:58Duff.
27:59Duff.
28:00Duff.
28:01Duff.
28:02Duff.
28:03Duff.
28:04Duff.
28:05Duff.
28:06Duff.
28:07Duff.
28:08Duff.
28:09Duff.
28:10Duff.
28:11Duff.
28:12Duff.
28:13Duff.
28:14Duff.
28:15Duff.
28:16Duff.
28:17Duff.
28:18Duff.
28:19Duff.
28:20Duff.
28:21Duff.
28:22Duff.
28:23Duff.
28:24Duff.
28:25Duff.
28:26Duff.
28:27Duff.
28:28Duff.
28:29Duff.
28:30Duff.
28:31Duff.
28:32Duff.
28:33Duff.
28:34Duff.
28:35Duff.
28:36is getting screamed at
28:38because I stupidly thought
28:41that rice was made in a pot.
28:43It's not boiled rice.
28:44Yes, Chef!
28:45Sydney, come on.
28:46Yes, Chef!
28:47Oh, man.
28:48I'm about to baste these ducks
28:50for two minutes.
28:51When can I start saucing plates, eh?
28:53Two minutes out.
28:54I don't think they need basting.
28:56This one's a little thick.
28:56You do you, babe.
28:57You do you.
28:57Whatever you think.
28:58Jaden, as a leader,
29:00I would say he's definitely communicating,
29:02but I don't think he's necessarily delegating.
29:05Guys, start plating.
29:06We're two minutes out on the duck.
29:07Yes, Chef!
29:09Henry, go ahead and start slicing.
29:11Yes, Chef!
29:12Don't slice too early, guys.
29:13They're going to sit there and die.
29:16Let's go.
29:17Two minutes, ladies.
29:18We got two minutes.
29:19Two minutes, Chef!
29:20Knife behind you, ladies.
29:21Oh, sharp, Chef.
29:22Yes, Chef!
29:25Beefy cooked.
29:26Let's go.
29:26Beautiful. Thank you, Chef.
29:28All right, ladies, let's push.
29:30As soon as we get this laid out with rice,
29:31you can start slicing.
29:33Yes, Chef.
29:33The most important key
29:35is you have to allow it to rest.
29:37It's got to go on the plate, Jada.
29:39All the goodness is on the board.
29:40Leave that there.
29:41Yes, Chef.
29:42Yes, Chef.
29:42The minute I slice it into the first one,
29:45I'm just like, oh, me.
29:48It's so juicy,
29:49and it's just all over the place.
29:51Technically, a hate crime,
29:52I think, in certain states.
29:54Jaden, ducks needy to rest longer.
29:57Yes, Chef.
29:57Before we cut them, right?
29:58Yes, Chef.
29:58Sauce and flowers.
30:01Sydney, let's go.
30:02This one's beautiful.
30:04Acceptable.
30:05Right, Sydney, happy?
30:06Sydney.
30:07Yes, Chef.
30:08Let's go.
30:09Service, please.
30:09Pick up. Let's go.
30:12I am so happy we're on the red team.
30:14Blue team still doesn't have their food.
30:16Someone should start saucing, no?
30:17Sauce, please.
30:18I got these.
30:19I got these.
30:19Where's the sauce?
30:20Sauce.
30:21Sauce, guys.
30:22Where's the sauce, Jaden?
30:23Sauce is on the pot.
30:24Sauce is on the pot.
30:24I kind of forgot about that five-spice jus.
30:30There's no sauce on this plate.
30:31Yes, Chef.
30:31No sauce, no sauce.
30:33Let's go.
30:33You need sauce here as well.
30:34More sauce, her to Chef.
30:35More sauce, yep.
30:35Jaden, happy with that?
30:37Service.
30:38Yes, Chef.
30:39Go, please.
30:41So soft and sweet.
30:44Perfect.
30:45Ellie, two seconds.
30:47Jada, two seconds.
30:48Can we have one course served in harmony?
30:52Yes, Chef.
30:52Let's do 11, just to be safe.
30:54Let's go, then.
30:5511 minutes.
30:55Let's go.
30:5511 minutes.
30:56We're talking every minute.
30:56Yes.
30:5711 minutes, ladies.
30:5811 minutes.
30:59They need 11.
31:00I'm facing.
31:01I need veg inside the pan.
31:02Heard.
31:03The asparagus is going to cook significantly faster,
31:06so please keep your eye out on it.
31:07Heard it.
31:08Heard it.
31:08Will do.
31:09I want veg in seven minutes.
31:12We sure.
31:13Take this.
31:13You need all the stock.
31:14You need the butter.
31:15I have veg stock over here.
31:16Cook all of that.
31:17Ellie is definitely clear, probably too clear.
31:19Ellie said six different times that I was picking up veggies.
31:23Like, I know.
31:24Got it.
31:26Veg is down.
31:27I'm going to do asparagus a little later,
31:29because I don't want it to overcook.
31:30Yes, Chef.
31:32The asparagus is going to overcook.
31:34Oh, yeah.
31:35So those have to be in different pans.
31:37Heard it.
31:38The asparagus cooks significantly faster than the carrots.
31:41And I look over, and the carrots and the asparagus
31:43are in the same pan.
31:46It's like you can never be too clear.
31:48You can start going on quail eggs.
31:50Got it.
31:52Okay, four and a half minutes.
31:54Four and a half, her.
31:56How are the eggs?
31:57Good.
31:58Right, Ellie, let's go.
31:59Yes, Chef.
31:59Go there.
32:00I just hope this course goes out together,
32:03because I'm not here to make anyone look bad,
32:05but I'm going to focus on making myself look good first.
32:08Yes, Saucy.
32:09Dundee, where?
32:10By the potatoes.
32:11By the potatoes.
32:12Yes, Chef, I'm listening.
32:13Are you guys good, Jada?
32:14You got it.
32:14Ellie, we're three and a half to the window.
32:17Jada.
32:18Yes.
32:18Steaks out.
32:19Steaks out.
32:19Walking.
32:20Please make sure we keep them separate.
32:21Henry, these carrots are still hard.
32:23I need another 60 seconds.
32:25Your meat's up there.
32:27Jada, you're on your own here.
32:28Where are the trees?
32:29Henry, I need those carrots.
32:30Carrots are 20 seconds out.
32:32I can't stop her.
32:33No, Chef, we're good.
32:34We're going to meet at the same time.
32:35Train them, Henry.
32:36Let's go.
32:37Carrots, I need carrots behind me, please.
32:39Red, red, red, blue, blue, blue.
32:42It's 11 minutes.
32:43Let's go.
32:43Yes, Chef.
32:44Good job.
32:45Yes, Chef.
32:46Very nice.
32:46Let's go.
32:47Service, please.
32:47Yes, Chef.
32:48Go.
32:49I can feel my muscles right now being like, thank you.
32:53All we need is quail eggs, you guys.
32:55It's becoming a routine for me to come here and apologize.
32:59I'm sorry about it.
33:00I don't know.
33:01It's like that.
33:02Come on, blue team.
33:03Please, please, please.
33:05Jada happy?
33:05Yes, Chef.
33:06Service, go, please.
33:07Let's go.
33:09Out of all the meals, this is my favorite.
33:12I agree with you.
33:13I think it's the best meal.
33:14Yeah.
33:14Yeah.
33:15Red team, come here, please.
33:17Blue team, come here.
33:17Let's go.
33:18Final course.
33:19Let's see if we can finish on a high.
33:22Yes, Chef.
33:22Let's go.
33:23Fire souffle.
33:23Let's go.
33:2414, let's go.
33:25All right.
33:26I need to check egg whites.
33:27Oh, I've been waiting for you, boo.
33:29I have been waiting to hear Chef Ramsay say, I'm making souffles so I can show off my skills.
33:38I don't know why that's doing that, but it's OK.
33:40When I go to the egg whites, the pour mixer is like, I'm like, what the is wrong with this
33:48thing?
33:49I broke it.
33:50Yeah, honestly, I think you might have.
33:53Oh, my God.
33:57Is it, do you want me to use my aggression, Chef?
33:59No!
34:00It wasn't me.
34:01It's dessert course at Hell's Kitchen Charity Night, and Anaya in the Red Kitchen has stopped
34:16down all progress.
34:17Do you want me to use my aggression, Chef?
34:20Have you finished that?
34:20Yeah, go ahead.
34:21Use it.
34:21OK, that's it.
34:21That's it.
34:22Simple as that.
34:22Here we go.
34:23Take it through.
34:24Take it on.
34:24I got it.
34:25That's it.
34:25I got it.
34:25I got it.
34:26Chef Ramsay, you know, he's like, let's just get another mixer.
34:28And I'm like, thank you for not yelling about this, because I am stressed out right
34:32now about this damn mixer.
34:34Ice cream's going up.
34:35Walking souffles, ladies!
34:37Powder sugar, powder sugar.
34:38Right here.
34:39Guys, I got those.
34:40Quinelle's up there.
34:41OK.
34:42We need the spoons, and we need the ice cream.
34:44Let's go, Anthony.
34:46Yes, Chef.
34:46Service, go, please.
34:49Blue team with Dave.
34:51Wow.
34:52Look at that.
34:52Sorry, guys.
34:55Come on, blue team.
34:56The souffle waits for nobody.
34:58Completely, completely disorganized.
35:00Go, please.
35:01Go.
35:01Go.
35:05Cheers to the last court.
35:07I think I am Melanie.
35:08It's very delicious.
35:17Red team, blue team.
35:20Let's get one thing clear.
35:22Tonight was giving you all an opportunity to stand out like leaders.
35:28Sometimes, when I bounce from kitchen to kitchen, it's like a mirror image with both of you performing
35:35well.
35:36Blue team, I'll be honest, your mirror cracked.
35:41The winning team is the red team, congratulations.
35:45Thank you, Chef.
35:46Thank you, you were in sync, you were fast, you owned every course, and before you arrived at
35:53the hot plate, all of you knew what you were doing.
35:57Blue team, the capellini, duck, filet, and even the souffle was a show.
36:05As the scallop dish was the only course that even came close to being a mirror image of the red team,
36:16Henry, I want you to go back to the door and talk it out, but come back to me with two nominees up for elimination.
36:24Is that clear?
36:26Yes, Chef.
36:27Get out of here.
36:28Yes, Chef.
36:28I think what made me stand out in tonight's service was I effectively communicated.
36:36That's probably why he chose me to make the world's most difficult decision.
36:40First and foremost, let me just start out by saying that I think my course went out really smooth,
36:45except for the fact that it could have rested for a few more minutes.
36:47Other than that, we weren't missing a plate.
36:49I feel like for the next time, what would be beneficial is you just really re-solidifying
36:55the roles.
36:56You got anything else?
36:59We're only talking about your course right now.
37:02Yeah, it was a rough one.
37:03First of all, you know, I thought I had everyone in the right position.
37:06I think we did.
37:08Yeah.
37:09I don't know.
37:09That's really all I got.
37:10The thing that I noticed, right, you had Jaden on the right path, and it was just like
37:14just communicating, like, hey, we're going to drop this pasta in four minutes.
37:17Henry's definitely enjoying this.
37:19It's annoying, but I'm glad Henry feels a sense of importance right now, I guess.
37:23It's just that follow-through, right?
37:25And then the number of plates, like counting your plates.
37:28Yeah, see, I trusted Jaden to count the plates.
37:30I think we all kind of did honestly, in my opinion.
37:32I don't think Henry had a flawless service by all means.
37:36I don't believe I'm the weakest link on the blue team at all.
37:38You got anything else?
37:40I'm, like, just processing at this point.
37:42100%, dude.
37:44So, talk to me about your filets.
37:46I think the carrots being undercooked, that was just, like,
37:49a misread on timing.
37:50So, if we're going to base it down to, like, who had the least amount of flaws with getting
37:54it out, then I would say that it would be me.
37:57Anthony didn't even have enough plates.
37:59I mean, I think as a whole, Anthony is a stronger chef than Jaden is, but Jaden performed better
38:04than Anthony did.
38:05So, it's just a whole mind right now.
38:07So, I just think for the next time, we just need to take our time, do it right.
38:11There was no chef that remained unscathed.
38:14That's why this whole deliberation and this decision is tough.
38:17I'm happy to report the charities were thrilled with the menu tonight.
38:34I am not happy to report that the blue team did not impress me with their leadership and
38:40organization skills.
38:41Henry.
38:42Yes, chef.
38:43First nominee and why?
38:45First nominee tonight is going to be...
38:51Henry.
38:57Yes, chef.
38:58First nominee and why?
39:00First nominee tonight is going to be Anthony.
39:03Anthony's course was by far the shakiest on the blue team.
39:06And the milestone to that was the 11 plates instead of 12 plates at the pass.
39:11Wow.
39:12Henry, your second nominee.
39:14Second nominee is going to be Jaden tonight, sir.
39:18Jaden.
39:18Why?
39:19Based off of the flow of the courses, his duck course was also one of the shakiest.
39:24He just not really honing in on that attention to detail, making sure that all garnish were
39:30at the pass when readily needed.
39:32Okay.
39:33Jaden, Anthony, please step forward.
39:37Right, Anthony, first up, tonight's performance was a shakiest show.
39:40Yes, chef.
39:41Tell me why you should stay in Hell's Kitchen.
39:43Chef, I think I've been dominating this competition thus far.
39:46This morning was the first time I hadn't earned a point for the blue team.
39:48I want to prove that I do have that attention to detail, and, you know, that's what I've
39:51worked my whole life for.
39:52I just want to continue to prove that to you and to just grow and get better.
39:55Jaden.
39:56Yes, chef.
39:57Tell me why you should stay in Hell's Kitchen.
39:58Chef, I have the most passion out of the blue team.
40:02I'm a strong competitor.
40:03I'm very vocal in the kitchen.
40:04Tonight, I just, you know, I slipped on the sauce.
40:08The duck could have sat for another couple minutes.
40:10I take responsibility for that, chef.
40:12I appreciate the honesty, but, young man, you know out of all those proteins, duck is
40:16the one that needs to be rested.
40:17Yes, chef.
40:18The person leaving Hell's Kitchen is...
40:22Jaden.
40:26Young man.
40:26Yes, chef.
40:27Give me your jacket.
40:28Listen up.
40:28Yes, chef.
40:30It's your third time pleading in front of me.
40:32Yes, chef.
40:33I know you can cook.
40:34There's no two ways about that.
40:35But right now, you are not ready to lead.
40:37Yes, chef.
40:38Appreciate it.
40:38Thank you for everything, chef.
40:40Yes, chef.
40:40Good night.
40:41I love you guys.
40:42Love you, J.
40:42Love you, Henry.
40:44Love you, J.
40:44Hey, buddy.
40:47Hell's Kitchen is definitely a rollercoaster ride.
40:50I feel like I've learned more about myself in these few weeks than the last 26 years on this
40:54earth.
40:55Chef Ramsey, it's been a pleasure.
40:56One thing that will stick with me is you mentioning that you see the passion just extruding from
41:00my body.
41:01That's always going to be with me.
41:02Nothing you said I'm going to take for granted, and I appreciate this opportunity.
41:06Anthony.
41:07Yes, chef.
41:08Back in line.
41:10Listen.
41:11Listen, there are no more off nights.
41:14Get a grip.
41:16Get out of here.
41:17Yes, chef.
41:21I'm definitely relieved I didn't get eliminated.
41:23That was a rough one.
41:26On his birthday.
41:29With only three of us, there's no room to hide.
41:32There's zero margin for error.
41:33And if we aren't already bringing our A game, we've got to bring our A++ game, starting
41:39now.
41:40I was so scared.
41:43I mean, we're getting slimmer and slimmer.
41:45We're almost kind of having to not think as a team and kind of think for ourselves.
41:50And it's almost like every chef for themselves at this point.
41:52Oh, my God.
41:53My heart was in my ass.
41:54You know what I mean?
41:55Because I just know anything can happen.
41:56So I was, like, waiting for him to be like...
41:58Your heart was in your ass.
42:00My throat was in my ass.
42:01Jaden was the first person in 24 seasons to drop a dish during a challenge.
42:08Then he dropped the ball during service.
42:11So I dropped him out of the competition.
42:18Next time on Hell's Kitchen, Battle of the States...
42:21That's too much onion.
42:22Jada, you're not putting all that in there.
42:24Will the relationship between the besties...
42:26Two hands, young lady.
42:28...take a negative turn...
42:30Don't up, Jada.
42:31Everyone is on edge.
42:33I can't even right now.
42:35...as the competitors...
42:36Hang on a second!
42:37...are in for a surprise.
42:39And a chance to join an elite club.
42:42It's time for black jackets!
42:46But will the pressure cause one chef...
42:48Let's go, guys.
42:49This black jacket's on the line, so now or never...
42:51What's your backs?
42:52I really need Lisa to get out of my way.
42:54...to turn up the heat a little too much.
42:56Oh!
42:57What the f*** is happening?
42:59It's all next time on Hell's Kitchen.
43:02Yeah, red-thin pizza, literally.
43:04Ah!
43:04Ah!
43:04Ah!
43:05Ah!
43:14Ha!
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