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00:00To the blind taste test.
00:02Chef Ramsay kicked off the annual challenge.
00:05Is it a turnip?
00:06Chris fell flat.
00:08Is it bass?
00:09Turkey?
00:10Callard greens?
00:12Failing to identify a single ingredient.
00:15You got to be getting me.
00:17I'm sorry, Henry.
00:18I'm sorry.
00:19Lisa.
00:20Cud?
00:21Oh, my god.
00:22Sydney.
00:23Ricotta, chef.
00:24And Aniyah.
00:25Pecan, chef.
00:26Yes.
00:27All rose to the occasion.
00:28Congratulations.
00:29Yes.
00:30During dinner service.
00:31Are you ready to walk lobster?
00:33The red team was in perfect harmony.
00:35Walking lobster?
00:36Walking now.
00:37Let's go, ladies.
00:38Let's go.
00:39Earning the approval of Chef Ramsay.
00:40Great start.
00:41What I call teamwork.
00:42Keep it going.
00:43While in the blue kitchen.
00:44Chris.
00:45Chris struggled on the meat station.
00:47It's rare.
00:48I need mid-rare.
00:49Come on.
00:50Chris.
00:51Yes.
00:52Again.
00:53We've got one Wellington Kyle's cold in the middle.
00:54Come on, back in the oven.
00:55Oh, man.
00:56And again.
00:57That's not cooking with passion.
00:58You know and I know.
00:59Get it together.
01:00Chef Ramsay had high praise for the red team.
01:02It's been the best dinner service so far.
01:05Head back to the dorms.
01:06Yeah!
01:07But had no praise for Chris.
01:10It's clear to me it's the end of the road for Chris.
01:13Take off your jacket.
01:14Ending his dream of becoming head chef at Hell's Kitchen
01:17Foxwoods Resort Casino in Mashantucket, Connecticut.
01:20And now the continuation of Hell's Kitchen.
01:24It feels like this to win dinner service.
01:26And Chef Ramsay says we kicked ass.
01:30Oh, shh, don't celebrate no more.
01:31They're coming.
01:32Don't celebrate no more.
01:33Let's be respectful.
01:34You don't have to put anyone else up.
01:35You just sent Chris.
01:36He sent Chris home?
01:37Yeah.
01:38Just like that.
01:39Yep.
01:40No way.
01:41He said I have no time to waste.
01:42You know, it's sad seeing anybody go home.
01:43But everybody has their time here in Hell's Kitchen.
01:44Except for me.
01:45Happy that we didn't have to figure out two people.
01:48Yeah, it would have been a nightmare.
01:49Because even though we would have known, it sucks.
01:50Nobody wants to be put up there.
01:51I didn't want to go up.
01:52I tried helping a million times.
01:53Chris is definitely a loss in morale.
01:54But the remaining four are laser focused,
01:55and I don't think we'll ever let that happen again.
01:58I don't think we'll ever let that happen again.
02:23Jaden, happy birthday, bro.
02:30Thank you, Lise.
02:31Today's my day.
02:32I'm excited for the day to start and to get rolling.
02:35It's a good day to be in Hell's Kitchen.
02:3727, bro.
02:38You're 27, bro.
02:39You're almost 30.
02:40Wow.
02:41You're on the downside now, bro.
02:42Thanks, bro.
02:43I'm just saying.
02:44It's definitely a birthday to remember, for sure.
02:46Let's get it.
02:53What is going on?
02:58Red team, blue team, good morning.
02:59Good morning, chef.
03:00Did we just walk into Hell's Kitchen Circus?
03:03Because if so, I love circuses.
03:07Dinner services can be hectic, right?
03:09Yes, chef.
03:10When we're working in a brigade, it's not just about you.
03:13It's about how you connect with your trusty teammates.
03:16Okay.
03:18Good to go?
03:19Yep.
03:20Oh, my God.
03:23How is that even possible?
03:26Come on.
03:27Oh, my God.
03:29These guys are nuts.
03:30You know, they just kind of run in and just go to town.
03:36It's a pretty bizarre talent, in my opinion.
03:38We're serving appetizers, entrees, someone's on desserts.
03:42Are they going to juggle right now?
03:43What the ?
03:44Coordination is on point.
03:49Oh, my God.
03:50Oh, my God.
03:54Tom Wolfe and Keith Nelson.
03:56Come on, guys.
03:57Oh, my God.
03:58Well done.
03:59They are so in sync.
04:01Each one always knows what the other person is doing.
04:05And that is exactly how a great brigade should operate.
04:09Agreed?
04:10Yes, chef.
04:11Good.
04:12Blue team, head to the plates, please.
04:13Red team, head to the bowls.
04:14I can't really reach the top.
04:16So I think I'm already at a disadvantage.
04:18On your mark, get set, and go.
04:21Go.
04:22Let's go.
04:23Go.
04:24Ellie.
04:25Ellie's like, catch it.
04:26I'm like, what the ?
04:28Girl, we've got to win this challenge.
04:29If you knock me out right now, y'all are going to be down one.
04:34I tried.
04:35Oh, gee.
04:36Okay, okay.
04:37Stop.
04:38Stop.
04:39Stop.
04:40Line up.
04:41Back in line.
04:42We tried.
04:43I honestly don't know how Chef Ramsay comes up with any of this.
04:45Plate spinners tomorrow for the chefs.
04:48Let me tell you what your real challenge is about.
04:50Today, each team will be assigned to cook a cohesive menu featuring Chinese cuisine.
04:57Mmm.
04:58So you each need to come up with a dish.
05:00Understood?
05:01Yes, chef.
05:02Right.
05:03Ten minutes to conceptualize your menu starts now.
05:06Head to the kitchen.
05:07Let's go.
05:08For today's challenge, each chef must select one of four Chinese entrees to create and cook.
05:14Dumplings, stir fry, noodles, and sweet and sour.
05:19I feel comfortable doing dumplings, so the next one would be...
05:22Stir fry, right?
05:23Yeah, stir fry.
05:24I was thinking about doing baby corn, green bell peppers, nice stir fry, a little bit of
05:27spice.
05:28Maybe not green bell peppers just because it's Asian.
05:29Okay.
05:30With these particular challenges, we kind of all have to think as a unit.
05:33Which one do you want to do?
05:34I think she feels more confident doing dumpling.
05:37I'll do noodle.
05:38I guess because you wanted stir fry?
05:40That's fine.
05:41Oh, I'm asking.
05:42I don't know because...
05:43Anaya, you're doing stir fry?
05:45Yes, chef.
05:46Right, red team, blue team.
05:48I told you earlier, I wanted you all to be in sync.
05:53To be successful in this challenge, you're going to have to do exactly that.
05:57Here's how it's going to work.
05:58Two chefs from each team will get started on all four of those dishes.
06:03When I say switch, the pair that are outside the kitchen will run into the kitchen, and
06:08the first pair must exit the kitchen immediately.
06:12Understood?
06:13Yes, chef.
06:14Line up over here.
06:15Let's go all together.
06:16Two chefs cooking four dishes at the same time.
06:20We want to break it up.
06:21A complicated and an easy dish, another complicated and an easy dish.
06:25Red team, who's going first?
06:26Me and Anaya, chef.
06:27So I think this is a really good game plan that we have going into it.
06:30You have 25 minutes.
06:31Start now.
06:32Let's go.
06:33Good luck.
06:34I'm getting the broth, and I'm going to get her eggplant in.
06:39Let's go, Jay.
06:40Let's get it.
06:41Are you nervous?
06:42I trust Anthony.
06:43Let's go, blue team.
06:4445 minutes is never enough time.
06:46Especially not when you're switching off like this.
06:49Going beef.
06:50Hand me in New York.
06:51Yep.
06:52Eggplant's about to go in.
06:53Hey, start your broth.
06:55Knowing that the red team has been very dysfunctional, it's stressful that this challenge is all communication-based.
07:04I'm going to start pickling liquid for us.
07:05Do you have your mushrooms?
07:06If my mushrooms are caught and ready, I'm going to start broth.
07:09Get in there, little babies.
07:11Oh, I've never seen vinegar come out of a bottle so slow.
07:15Switch!
07:16Let's go!
07:18Anaya!
07:19Yeah, Anaya.
07:20Where is she?
07:21He said switch.
07:22Just hop switch.
07:23Now, the chefs have only 10 seconds to download the next pair.
07:28What do you need for yours?
07:29I got all your components.
07:30Everything is over there.
07:31On where they left off.
07:32I need to get stock in that broth.
07:33And what still needs to be done.
07:35The egg needs to be pulled in four minutes.
07:37You don't have time to tell the .
07:38Out, out, out.
07:40Get out, get out, get out, get out.
07:42She just told me to add veg stock.
07:43And I'm pretty sure the prawns.
07:45What, 10 seconds?
07:46That's all she told you?
07:47That was it.
07:48You better pull that egg.
07:51I hear the timer for my egg go off.
07:52Jada's just not turning around.
07:54And I'm like, she's going to forget about this egg.
07:56Egg.
07:57She needs to get her sauce going now.
08:02This is what she said, though.
08:03Was the sauce?
08:04She didn't know.
08:05Tell me about the sauce.
08:06Come on, these are sauce sauce sauce.
08:07The rice is going.
08:08She said she didn't start it, but I don't know what the that is.
08:10Switch!
08:11Let's go!
08:12Switch!
08:13Where's the stock?
08:14I added the stock.
08:15Just got to finish these.
08:16I have a separate egg.
08:17You let it over go.
08:18Just in case.
08:19No, no, no, I didn't.
08:20You just never know in this competition.
08:21You always want to have two.
08:23Out, out, out.
08:24I feel like I did nothing.
08:25I know.
08:26I need to get her sauce on.
08:29She has not done it yet.
08:31I'm not sure if Lisa has worked with a lot of Chinese food.
08:34I'm kind of nervous about it.
08:35This is what she plans on her sweet and sour sauce being.
08:38I don't know if that's enough, but it's a start for her filling, right?
08:41For five?
08:42Last 15 minutes.
08:43Switch!
08:44Let's go!
08:45Come, please.
08:46Go, go, go, go, go.
08:4710 seconds offload.
08:48I got my stir-fried done.
08:49You need to finish that immediately.
08:50Get your chicken off.
08:51Duck.
08:52Duck is in the oven.
08:53I just put a timer.
08:54Okay, hurry.
08:55Out, out, out.
08:56Let's go.
08:57Pick up the slack.
08:58Come on, Henry.
08:59Stop staring.
09:00Let's go.
09:01Yes, chef.
09:02Set a timer for that duck.
09:03Hopefully it does not look good.
09:04We said dumplings are in the steamer.
09:09What are you working on, Lisa?
09:10Uh, chef, I'm gonna continue doing the sweet sour sauce.
09:13Okay.
09:14I have not made anything like this before.
09:16I'm a little intimidated.
09:18Try to get that dish on, Sydney.
09:19Yeah, chef.
09:21Jada, do you know what this is?
09:23The dandan noodle broth.
09:25Sauce?
09:26Yes, that has tahini, chousing wine.
09:28I'll be honest, I'm not sure what else.
09:30Okay.
09:31Let me get my duck starting to render.
09:33Sydney, I'm gonna throw on this chicken.
09:35Switch!
09:36Let's go!
09:37No way.
09:38Let's go!
09:39Everything you need is over here, so you're set up for success.
09:42Rice is already ready, the sauce is already ready.
09:44Duck is resting, right here.
09:45I'm just wrapping them, like folding them over and wrapping them.
09:48Out, out, out, out, out.
09:50How do you do the three?
09:51Like this.
09:52Do you know how to do it, Anaya?
09:53Then maybe Ellie should work on something else.
09:55Ellie's like, oh, I can fold them.
09:56And I start to see her fold them.
09:57And I'm like, let me just fold you .
09:58They're talking about my dumplings.
10:01Nice, Anthony.
10:02Last five minutes, red team, blue team.
10:03All together, let's go!
10:04Run, run, run!
10:05With everyone back in their kitchens.
10:07Henry, that duck I put in for another minute.
10:09Each chef can concentrate on perfecting their individual dish.
10:11Sid, I started steaming your dumplings.
10:13Beautiful rack, guys.
10:14Thank you!
10:15Did you taste my sauce?
10:16Yes, it's good.
10:17Did you taste your sauce?
10:18Is it salty?
10:19Yes.
10:20Yes.
10:21It's good.
10:22I'm gonna plate mine because it's chill.
10:23Okay.
10:24I feel good about Anthony's dish.
10:25He told me he made some final adjustments, so honestly, I think we're probably gonna have
10:29two of those things.
10:30I'm gonna plate mine.
10:31I'm gonna plate mine because it's chill.
10:32Okay.
10:33I feel good about Anthony's dish.
10:34He told me he made some final adjustments, so honestly, I think we're probably gonna have two of those
10:39strongest dishes.
10:4045 seconds to go.
10:41Okay.
10:42I gotta get that chicken on.
10:43Oh, my God.
10:44Ladies, we've gotta move.
10:45Let's go.
10:46Where's Chef?
10:47Honestly, I'm sweating.
10:4820 seconds to go.
10:49Come on, Lisa.
10:5020 seconds, mama.
10:51What do you need?
10:52That hurt.
10:53That hurt.
10:54Lisa, let's move.
10:55Lisa, can we help at all?
10:56I'm just crushing up the peanuts.
10:57Come on, come on, come on, come on.
10:5810, 9, 8.
10:59Come on, Lisa.
11:00Where the is Lisa?
11:01Let's go.
11:025, 4, 1, 2, 1, 2, 1, 1, 2, 1, 2, 1, 2, 1, 2, 1, 2, 1, 2, 1, 2, 1,
11:085, 4.
11:09Lisa, Lisa.
11:16Lisa, can we help at all?
11:17I'm just crushing up the peanuts.
11:18Come on, come on, come on, come on.
11:2010, 9, 8.
11:22Come on, Lisa.
11:23Where the is Lisa?
11:24Let's go.
11:255, 4, 3, 2, 1.
11:28Well done, red team, blue team.
11:30Well done.
11:31I've got a very, very special judge.
11:34He's worked in Michelin-style restaurants across his entire career, including Eleven Madison Park.
11:40Oh, my God.
11:41And I'm proud to say he's even worked for me.
11:44All of you, please welcome Buda Lowe.
11:46Oh, my God.
11:48I'm pretty honored to have him tasting our food today, honestly.
11:52But I'm definitely nervous because, you know, these Michelin guys got great palates.
11:56Such an honor.
11:57Oh, my goodness, mate.
11:58Finally here at Hell's Kitchen.
12:00He's a badass.
12:01I knew you were destined for glory, and that's discipline, right?
12:04It's a lot of discipline, and that's what gets you here.
12:07You know, self-discipline is so hard to learn, but once you achieve it, you can do anything.
12:12We definitely learned that at Restaurant Gordon Ramsay, and that's what got me to where I am right now.
12:17Ready, Chef?
12:18I'm ready.
12:19Good.
12:20Right, let's start with the battle of the dumplings, please.
12:22Let's go.
12:23Come on, stay in.
12:24Jada and Sydney.
12:25Looking over at Sydney's dish, it definitely looks tasty.
12:28I'm a little nervous.
12:29Sydney, please, present your dish and describe it to Chef.
12:32Today I made a traditional pork filling for my dumpling and a eggplant fried rice noodle slaw.
12:39Your dumplings were nicely pan-fried.
12:41Overall, great flavors, although I don't think the rice noodles were necessary.
12:44Yes, Chef.
12:45Jada, please, describe your dish to Chef.
12:47Amazing.
12:48Looks very tasty.
12:49We've got a mixture of prawn and ground pork dumpling.
12:51Right in the middle is going to be a quail egg yolk to get emulsified fatness, as well
12:54as some peanuts on top for some texture.
12:57The cooking of the dumpling is really, really beautiful.
12:59Real well-balanced in flavors.
13:01Thank you so much.
13:02Does the point go to Jade of the blue team, Sydney of the red team, or do they both get
13:06it?
13:07My overall favorite dumpling would probably have to go to the blue team.
13:10Good job, J. Touchdown blue team, dude.
13:13Let's go.
13:14That was a collective between Jade and I.
13:16I'm proud.
13:17Hell yeah.
13:18Next up, the battle of the sweet and sour, please.
13:21Henry from Texas against Lisa from California.
13:25Let's go.
13:26What I did was a sweet and sour duck breast, sauteed bok choy, and then Japanese potatoes roasted.
13:32It does look like a dish that's not really very Asian-inspired.
13:36Yeah, the European plating there.
13:41The duck was cooked perfectly.
13:43But overall, I'm not really getting a lot of those Asian flavors of going, mm, I'm eating
13:48sweet and sour duck.
13:49Please, Lisa, describe this to Chef.
13:52I did tempura batter, fried chicken with a pineapple sweet and sour sauce, and steamed rice.
13:57Definitely getting those sweet and sour flavors there.
14:00Rice is cooked nicely.
14:02Chef, the point goes to the blue team or the red team?
14:05We'll be going to the red team.
14:06Well done, Lisa.
14:07Good job.
14:08Thank you, Chef.
14:09I look at Henry's face, and he does not look happy.
14:11I would be upset, too.
14:12That's a kick in the shins, but hey, man, if a Chinese chef is saying it's not Chinese,
14:16it's not Chinese.
14:17Wow.
14:18We'll be back.
14:191-1.
14:20Okay.
14:21Next is the stir fry.
14:22Jaden.
14:23And?
14:24Anaya.
14:25Let's go.
14:26It's Jaden's New York strip stir fry.
14:28Maybe too many garnishes going on, but flavor overall, really nice.
14:32Yes, Chef.
14:33Against Anaya's.
14:34Chinese broccoli stir fry rice, quail egg on the top, and then some pickled daikon radish.
14:39Looks good.
14:40Very familiar with this, so I can identify it as a fried rice straight away.
14:43Really tasty.
14:44They're both very close, and I'll probably have to give a point to both.
14:48Thank you, Chef.
14:49Congratulations.
14:51Okay.
14:52Final battle.
14:53The battle of the noodle.
14:55Ellie from Nevada against Anthony from Iowa.
14:59I'm going up against Anthony, and he beat me in the last challenge.
15:04Oh, why are you such a good chef?
15:06Like, I just let me beat you once.
15:09Chef, today I have for you a chili and prawn broth, and then a pan-seared soy sauce prawn.
15:16The broth, really delicious.
15:19I think noodles will cook really well.
15:20Prawn is cooked really nicely as well.
15:22Could probably have elevated the presentation a little bit more, but overall the flavor's
15:25definitely there.
15:26Thank you so much, Chef.
15:29Anthony, describe your dish to Chef, please.
15:30Uh, so I did like a little spin-off of a dandan noodle.
15:32So ground ginger pork, six-minute eggs, scallion, and cilantro.
15:37It looks incredible.
15:38I mean, the egg, you can already see, is really nice.
15:40Everything that you did was really nicely executed.
15:47Our only problem that I have with this is that it's salty.
15:50I probably could not finish that.
15:52Please check this evening.
15:53We're going to the red team.
15:54Thank you so much, Chef.
15:55Good job.
15:56Ladies, congratulations.
15:58Three, two.
15:59Point for me.
16:01Point for the red team.
16:03Ooh, ooh!
16:04We are winners!
16:05Yes!
16:06Join me in thanking this prolific chef for giving up his day to be here today.
16:11It's an absolute pleasure.
16:13Ladies, well done.
16:15Thank you, Chef.
16:16Thank you, Chef.
16:17Thank you, Chef.
16:18In order to be my head chef here at Hell's Kitchen Foxwoods, you need to understand the importance
16:23of the history of Foxwoods.
16:26I've arranged an incredible private tour of the magnificent Mashantucket Pequot Museum.
16:33It's the world's largest Native American museum.
16:36Ooh.
16:37There's more, ladies.
16:39A little surprise for you back in the door.
16:41Four of you.
16:42Off you go.
16:43Well done.
16:44Thank you, Chef.
16:45I've never seen the red kitchen move so quickly in my life.
16:50Ah!
16:51We get the hands!
16:54We got the hands!
16:55We got the hands!
16:56It's a home!
16:57What is that?
16:58Oh, my God!
17:00Mom, I got some hex clap hands!
17:03Guys, please brush that at this!
17:08Blue team.
17:09Yes, Chef.
17:10It's time for composting.
17:13It's important to give back to our amazing host, Foxwoods.
17:18So, I need you to build our compost boxes.
17:21Then you'll need to get into those dumpsters.
17:24Separate all the trash from the bits.
17:26These things stink.
17:28Good luck.
17:30I'm frying an egg out here.
17:34All right.
17:35So, these are your compost bins that we gotta get built.
17:37Then...
17:38Oh, it stinks.
17:39We gotta get in there.
17:40We gotta get the compost.
17:42The smell is close to, like, throw up, if I had to describe it.
17:47Grab that screw.
17:48What the are you doing in there?
17:50What the are you doing in there?
17:51Power tools?
17:52You have to build the box, too?
17:54Dale, no power drills.
17:55Oh, it stinks.
17:56Smell it already.
17:57Have fun, guys.
18:07Hello. Buongiorno, ladies.
18:08Hi.
18:09You want another one.
18:10Good job.
18:11Good job.
18:12I'm gonna leave you with Nakai so you can actually learn something interesting about this area.
18:17Good afternoon.
18:18My name is Nakai Clearwater Northup.
18:19I'm a member of the Mashantucket Tribe.
18:21My people have been here for thousands of years.
18:23We have a strong-rooted history here.
18:24Super awesome to see and learn the history of the Native American tribe here.
18:28Right here in Mashantucket, we had a glacier called the Wisconsin Glacier that sat over our region.
18:33From the very beginning of time up until colonization.
18:37That's a mastodon.
18:38That's a woolly mammoth's little cousin.
18:3914,000 years ago, people were here in Connecticut.
18:43I mean, that's like insanity.
18:45So this is our farmstead area.
18:47We're actually burning out a traditional mashui, a dugout canoe.
18:50This is our traditional process of letting the fire do all the work.
18:53What are you cooking in here, clams?
18:55We got clams.
18:56We have lobster.
18:57We got steamers.
18:58And this will be your next challenge, Namjong.
19:00Cooking in a tree.
19:02Who would have thought that they're out here cooking in a damn canoe?
19:05So this is a traditional plant that we have right here on the rez.
19:09No matter what we harvest, we always say thank you for it.
19:12So in our language to say thank you, you say taba.
19:15Wow.
19:16Tabat.
19:17Tabat.
19:18Tabat.
19:19Tabat.
19:20There's a cake in here.
19:21Yes.
19:22Happy birthday to you.
19:24Happy birthday to you.
19:25This is definitely not how I expected to spend my birthday.
19:31I wish I could trade places with the red team right now.
19:35This is brutal.
19:36Ready?
19:37I'm going to have maggots in my shoes.
19:38You could have won.
19:39You could have won.
19:40We could have, Chef.
19:41You're right.
19:42This is definitely the punishment that we've ever done.
19:46Oh, my .
19:48I would take anything over this.
19:50I can't.
19:51I'm going to vomit.
19:52No, you're not.
19:53Yes, I am.
19:54I'm going to vomit.
19:55I can't.
19:56Do not throw up.
19:57You good?
19:58Holy .
19:59Get me the out of here.
20:01Red Team, Blue Team, good afternoon.
20:02Good afternoon, Chef.
20:03Tonight is charity night.
20:04It's our one time across the year that we get to give back to incredible charities that
20:20do so much.
20:21Red Team, you'll be cooking for Connecticut Food Share.
20:24Wow.
20:25They're part of Feeding America Food Bank Network.
20:28Last year, they fed over five billion meals.
20:33Blue Team, the charity you'll be cooking for tonight, Stand Up To Cancer.
20:37Stand Up To Cancer was created to fund amazing, groundbreaking cancer research.
20:44My grandfather actually recently just got diagnosed with lung cancer, so I feel really
20:49honored to be cooking for Stand Up To Cancer.
20:51Each of you will be responsible for your own course.
20:55You'll need to supervise the preparation of that course, and the cooking.
20:59There's four of you.
21:00We're only doing one course at a time, but we are going to be in sync.
21:02Yes, Chef.
21:03Let's go, guys.
21:04Let's get it, baby.
21:05Mourinho.
21:06Si, Chef.
21:07Open Hell's Kitchen, please.
21:08Let's go.
21:09Sobito.
21:16Oh, my God.
21:17Tonight, Hell's Kitchen is hosting an exclusive charity event.
21:21Nice to meet you.
21:22Likewise, good to see you guys.
21:23How are we?
21:24Honoring the supporters of Feeding America.
21:26Enjoy tonight, please.
21:27Thank you, Chef.
21:28Thank you for coming.
21:29Means a lot.
21:30What a visit for the world.
21:31Kids went crazy when they heard you were here.
21:32Aw.
21:33And the heads of Stand Up To Cancer.
21:35Welcome to you all.
21:36Thank you for being here.
21:38Nice to see you.
21:39Please enjoy.
21:41All of tonight's guests will enjoy a five course meal, featuring pan-seared scallops,
21:45led by Anaya in the red kitchen and Henry in the blue kitchen.
21:49Lemon capellini pasta overseen by Lisa and Anthony.
21:53A five-spiced duck breast, led by Sydney and Jaden.
21:57Filet mignon with glazed vegetables and topped with a quail egg, helmed by Ellie and Jada.
22:03And all the chefs will work together in their kitchens on a passion fruit souffle dessert.
22:08I mean, he is the best of the best.
22:10Yeah.
22:11It's crazy to watch him.
22:12Anaya.
22:13Yes, Chef.
22:14Come with me.
22:15Henry, come with me.
22:16Yes, Chef.
22:17Give me a time for 12 scallops.
22:18Eight minutes.
22:19Eight minutes.
22:20Let's go.
22:21Eight minutes.
22:22Eight minutes.
22:23Let's go.
22:24Team, we're eight minutes out.
22:25Eight minutes out heard.
22:26Come on, ladies.
22:27Get the scallops in the pan.
22:28I am very excited for everybody on their stations tonight.
22:31Everybody is very strong or else we wouldn't be here.
22:34Two orders in each pan.
22:35Yes, Chef.
22:36Plus, I think I have immaculate leadership skills.
22:40This face screams leader.
22:43I'm salty.
22:44Get him in the pan first and then salt the other side.
22:46Get him in the pan.
22:47Get him in the pan.
22:48All right.
22:49Here, I'm gonna go in the middle and then we're gonna work our way there.
22:52Team, seven minutes.
22:53Heard.
22:54Seven minutes heard.
22:55My plan to lead this course is I'm delegating and I'm communicating, but I'm not gonna be
23:01back behind the kitchen cooking.
23:03You're gonna have to start placing plates here in a minute, Henry.
23:05Yes, Chef.
23:06Chef Ramsay is wanting us to lead this course, which means you gotta be at the pass plating,
23:10making sure everything's coordinated.
23:12Three minutes, team.
23:13Scallops are coming out of the pan now.
23:16We're five minutes out, ladies.
23:18All right, five minutes out.
23:19Anaya.
23:20Yes, Chef.
23:21Why are we cooking half the scallops?
23:22I don't know, Chef.
23:23You guys are supposed to get all the scallops down.
23:26Oh, I thought we got them all down already.
23:27Here.
23:28Hey, ladies.
23:29It's the same table.
23:30Yes, Chef.
23:31Get them down.
23:32Get them down.
23:33Make sure you're not overcooking them.
23:34Why is that pan not hot?
23:37I'll be looking on more scallops, team.
23:39Working scallops right now.
23:40Heard that.
23:41He's plating, Anaya.
23:42You can see he's plating.
23:43Come on.
23:44Someone can come walk them.
23:46Go grab the other scallops, Lisa.
23:48Come on.
23:49Give me the sheet tray.
23:50Oh, my God.
23:51Are you okay?
23:52I'm so sorry.
23:53You okay?
23:54You okay?
23:55The scallops just shoot down and oil splashes all over Lisa's hand.
23:59Stop working in mid-air, ladies.
24:01Let's go.
24:02Yes, Chef.
24:03Crazy bitch.
24:04She burned my tattoo.
24:05$500 worth.
24:06Burnt.
24:07Anaya.
24:08Happy with that?
24:09Yes, Chef.
24:10They look gorgeous, Chef.
24:11Henry, we've got to go.
24:12Let's go.
24:13Yes, Chef.
24:14Yes, Chef.
24:15Heard that.
24:16Well done.
24:17Off you go.
24:18Go, please.
24:19Pretty good start as the first course is delivered to the dining room.
24:23Wow.
24:24That is delicious.
24:25Much to the delight of some very cheerful VIPs.
24:29This is incredible.
24:31It's really delicious.
24:34And now, Jaden.
24:36Is that capellini in now?
24:37Yes, Chef.
24:38Yes, Chef.
24:39Has Anthony's second course off to a puzzling start.
24:42Do we need it now?
24:43No, Chef.
24:44Once that's cooked in two minutes time, what are we doing with it?
24:45Nothing, Chef.
24:46Can't do anything, Chef.
24:47Come on.
24:48Yes, Chef.
24:49Yes, Chef.
24:50All right, toss those.
24:51We've got more.
24:52It's fine.
24:53Toss them.
24:54Lisa.
24:55Yes, Chef.
24:56Anthony.
24:57Yes, Chef.
24:5810 minutes.
24:59Can you do 10 minutes?
25:00Yes, Chef.
25:01Okay, we're going to go with 10 minutes.
25:02So that's one order, two order.
25:03No, these are all six.
25:05Pretty simple course.
25:06Boiled pasta.
25:07Twirled pasta, topped with lobster, sauce.
25:12Get these in there.
25:14There you go.
25:15How long, Lisa?
25:16Seven minutes, Chef.
25:17No, you're not Lisa.
25:18You're Anaya.
25:20I feel that Anaya's kind of overstepping.
25:22Lisa, how long?
25:23Seven minutes, Chef.
25:25Let's go.
25:26Seven minutes.
25:27Heard, Chef.
25:28Let's go.
25:29Turn that pasta now, Jaden, please.
25:30Yes, Chef.
25:31You guys ready?
25:32You want to bring me bowls?
25:33You got a minute, Bubba.
25:34We have a timer.
25:35All right.
25:36Anthony is communicating right now,
25:38but he's just saying a lot of words
25:41without a whole lot of direction.
25:42Pasta's got to happen right now, puppy.
25:4430 seconds.
25:45Not ready.
25:46Yep.
25:47Give me two bowls of pasta right now.
25:48Jaden, we're going to switch because you have gloves on
25:50and these are hot as .
25:51Hey, hey, hey, look at me.
25:52Look at me.
25:53Yes, Chef.
25:54Don't take it out.
25:55Anthony, I could spot from here it was undercooked.
25:57Yes, Chef.
25:58And I'm not even cooking the thing.
25:59Two more minutes and I'm ready to go.
26:00No, you go and go.
26:01They're going.
26:02The capellini got dropped too early.
26:04Then it got dropped too late.
26:06I jump in to help and the water's not even boiling.
26:08And Anthony, it's not even 30 seconds away, by the way.
26:11Yes, Chef.
26:12Crunchy.
26:13Holy .
26:14Ellie, where are you with that lobster?
26:16Coming up right now.
26:17Remember, Anaya, finish it with the lemon bit.
26:20Yes, Chef.
26:21I'm finishing the last shervil right now.
26:22Move, move, move, move, move.
26:23Go, go, go.
26:24How many, please?
26:2512 or up, Chef?
26:26Happy?
26:27Yes, Chef.
26:28All right, please.
26:29Let's go.
26:30Well done.
26:31Thank you, Chef.
26:32As the red team sends their second course.
26:33That is the best boss I've ever had in my life.
26:35The blue team is just beginning to play.
26:37Flowers, please.
26:38Come on.
26:39Blue team, please.
26:40Yes, Chef.
26:41Flowers here.
26:42Flowers here, please.
26:43I got flowers.
26:44I got flowers.
26:45Up, up.
26:46Clear it all.
26:47Clear it all.
26:48Happy?
26:49Anthony?
26:50No, Chef.
26:51Anthony, blue team, come here.
26:53Yes, Chef.
27:04With charity night in full swing, the red kitchen has already sent their capellini pasta to their
27:10charity table.
27:11Blue team, come here.
27:12But there is trouble in the blue kitchen.
27:14Wipes.
27:15Count the plates.
27:17One more plate.
27:20Come on, guys.
27:22Sorry that your pasta is taking a little too long.
27:25Apologize for the wait at the moment, okay?
27:27Where's that last lobster?
27:28With my scallop dish, you know, I made sure that I had 12 plates, rocking and rolling,
27:33and lined out, ready to go.
27:35Pasta coming at you, Chef.
27:37Come on up.
27:38Behind you, Chef.
27:39Give me, give me.
27:41Anthony has a leader for his course.
27:43I hate to say it, but this is probably one of the first times that I've truly seen Anthony
27:46fail.
27:47Mourinho, service, please.
27:48Line up.
27:49Go, please.
27:50It took a bit longer, but it's finally here, and it looks delicious.
27:55Sydney.
27:56Yes, Chef.
27:57Jaden, come here.
27:58Duck, how long?
27:5910 minutes.
28:0010 minutes.
28:01Let's go.
28:0210 minutes.
28:03Yes, Chef.
28:0410 minutes, ladies.
28:05Let's go.
28:0610 minutes.
28:0710 minutes, ladies.
28:08Let's go.
28:0910 minutes.
28:10Hard, Chef.
28:11Duck's gonna rest for at least five.
28:12Yes, Chef.
28:13Fried rice is going down.
28:14I'm frying it up.
28:15Turn.
28:16Hey, Sydney.
28:17Yes, Chef.
28:18It's called fried rice because it's fried in a frying pan.
28:20Yes, Chef.
28:21Come on.
28:22Yes, Chef.
28:23Lucky mistake.
28:24Let's go.
28:25Let's get a walk going, please.
28:26Oh, my God.
28:27That's why it's called fried rice, yes?
28:28Yes, Chef.
28:29Oh, my God.
28:30My Hell's Kitchen bestie is getting screamed at because I stupidly thought that rice was made
28:37in a pot.
28:38It's not boiled rice.
28:39Yes, Chef.
28:40Yes, Chef.
28:41Sydney, come on.
28:42Yes, Chef.
28:43Oh, man.
28:44Here.
28:45I'm about to baste these ducks for two minutes.
28:46When can I start saucing plates, eh?
28:48Two minutes out.
28:49I don't think they need basting.
28:50This one's a little thick.
28:51You do you, babe.
28:52You do you.
28:53Whatever you think.
28:54Jaden, as a leader, I would say he's definitely communicating, but I don't think he's necessarily
28:59delegating.
29:00Guys, start plating.
29:01We're two minutes out on the duck.
29:02Yes, Chef.
29:03Henry, go ahead and start slicing.
29:06Yes, Chef.
29:07Don't slice too early, guys.
29:08They're going to sit there and die.
29:11Let's go.
29:12Two minutes, ladies.
29:13We've got two minutes.
29:14Two minutes, Chef.
29:15Knife behind you, ladies.
29:16Oh, sharp, Chef.
29:17By the way, guys, I want to take the first one.
29:20Beefy cooked.
29:21Let's go.
29:22Beautiful.
29:23Thank you, Chef.
29:24All right, ladies, let's push.
29:25As soon as we get this laid out with rice, you can start slicing.
29:28Yes, Chef.
29:29The most important key is you have to allow it to rest.
29:32It's got to go on the plate, Jada.
29:34All the goodness is on the board.
29:35Leave that there.
29:36Yes, Chef.
29:37Yes, Chef.
29:38The minute I slice into the first one, I'm just like, oh, me.
29:43It's so juicy, and it's just all over the place.
29:46Technically, a hate crime, I think, in certain states.
29:49Jaden, ducks needed to rest longer.
29:52Yes, Chef.
29:53Before we cut them, right?
29:54Yes, Chef.
29:55Sauce and flowers.
29:56Sydney, let's go.
29:57This one's beautiful.
29:58Acceptable.
29:59Right, Sydney happy?
30:00Sydney.
30:01Yes, Chef.
30:02Happy.
30:03Let's go.
30:04Service, please.
30:05Pick up.
30:06Let's go.
30:07I am so happy we're on the red team.
30:09Blue team still doesn't have their food.
30:11Someone should start sourcing, no?
30:12Sauce, Chef.
30:13I got these.
30:14I got these.
30:15Where's the sauce?
30:16Sauce.
30:17Sauce, guys.
30:18Where's the sauce, Chef?
30:19Sauce is on the pot.
30:20Sauce is on the pot.
30:21I kind of forgot about that five spice jus.
30:24There's no sauce on this plate.
30:25Yes, Chef.
30:26No sauce, no sauce.
30:27Let's go.
30:28You need sauce here as well.
30:29More sauce, her and her, Chef.
30:30More sauce, yep.
30:31Jaden, happy with that?
30:32Service.
30:33Yes, Chef.
30:34Go, please.
30:36So soft and sweet.
30:38Perfect.
30:39Ellie.
30:40Yes.
30:41Two seconds.
30:42Jada, two seconds.
30:43Yes, Chef.
30:44Can we have one course served in harmony?
30:47Yes, Chef.
30:48Let's do 11, just to be safe.
30:49Let's go, then.
30:5011 minutes.
30:51Let's go.
30:5211 minutes, ladies.
30:5311 minutes.
30:54They need 11.
30:55I'm basing.
30:56I need veg inside the pan.
30:58Heard.
30:59The asparagus is going to cook significantly faster,
31:01so please keep your eye out on it.
31:03Heard it.
31:04Will do.
31:05I want veg in seven minutes.
31:07We shall.
31:08Take this.
31:09You need all the stock.
31:10You need the butter.
31:11I have veg stock over here.
31:12Cook all of that.
31:13Ellie is definitely clear, probably too clear.
31:15Ellie said six different times that I was picking up veggies.
31:18Like, I know.
31:20All right.
31:21Got it.
31:22Veg is down.
31:23I'm going to do asparagus a little later,
31:24because I don't want it to overcook.
31:25Yes, Chef!
31:26Hey!
31:27The asparagus is going to overcook.
31:29Oh, yeah.
31:30So those have to be in different pans.
31:32Heard it.
31:33The asparagus cooks significantly faster than the carrots.
31:36And I look over, and the carrots and the asparagus
31:39are in the same pan.
31:41It's like you can never be too clear.
31:43You can start going on quail eggs.
31:45Got it.
31:47OK.
31:48Four and a half minutes.
31:49Four and a half.
31:50Heard.
31:51How are the eggs?
31:52Good.
31:53Right, Ellie, let's go.
31:54Yes, Chef.
31:55Go there.
31:56I just hope this course goes out together,
31:58because I'm not here to make anyone look bad.
32:00But I'm going to focus on making myself look good first.
32:03Yes.
32:04Dundee.
32:05Where?
32:06By the potatoes.
32:07By the potatoes.
32:08Yes, Chef. I'm listening.
32:09Are you guys good, Jada?
32:10Ellie, we're three and a half to the window.
32:12Jada.
32:13Yes.
32:14Steaks out.
32:15Steaks out.
32:16Walking.
32:17Please make sure we keep them separate.
32:18Henry, these carrots are still hard.
32:19I need another 60 seconds.
32:20Your meat's up there.
32:22Jada, you're on your own here.
32:23Where are the three?
32:24Yes, Chef.
32:25Henry, I need those carrots.
32:26Go over behind me now.
32:27Carrots are 20 seconds out.
32:28I can't stop her.
32:29No, Chef.
32:30We're good.
32:31We're going to meet at the same time.
32:32Bring them, Henry.
32:33Let's go.
32:34Carrots.
32:35I need carrots behind me, please.
32:37It's 11 minutes.
32:38Let's go.
32:39Yes, Chef.
32:40Yes, Chef.
32:41Very nice.
32:42Let's go.
32:43Service, please.
32:44Yes, Chef.
32:45Go.
32:46I can feel my muscles right now being like, thank you.
32:49All we need is quail eggs, you guys.
32:51It's becoming a routine for me to come here and apologize.
32:54I'm sorry about it.
32:55I don't know.
32:56It's like that.
32:57Come on, blue team.
32:58Please, please, please.
32:59Jada, happy?
33:00Yes, Chef.
33:01Service, go, please.
33:02Let's go.
33:03Out of all the meals, this is my favorite.
33:07I agree with you.
33:08I think it's the best one.
33:09Yeah.
33:10Yeah.
33:11Red team, come here, please.
33:12Blue team, come here.
33:13Let's go.
33:14Final course.
33:15Let's see if we can finish on a high.
33:17Yes, Chef.
33:18Let's go.
33:19Fire souffle, let's go.
33:2014, let's go.
33:21All right.
33:22I need to check egg whites.
33:23Oh, I've been waiting for you, boo.
33:25I have been waiting to hear Chef Ramsay say,
33:28we're making souffles so I can show off my skills.
33:33I don't know why that's doing that, but it's OK.
33:35When I go to the egg whites, the pour mixer is like,
33:41and I'm like, what the is wrong with this thing?
33:44I broke it.
33:46Yeah, honestly, I think you might have.
33:48Oh, my god.
33:52Do you want me to use my aggression, Chef?
33:54No.
33:55It wasn't me.
34:04It's dessert course at Hell's Kitchen charity night.
34:07And Anaya in the red kitchen.
34:09It's not going, Chef.
34:10Has stopped down all progress.
34:12Do you want me to use my aggression, Chef?
34:14Have you finished that?
34:15Yeah, go ahead.
34:16OK, that's it. That's it.
34:17Simple as that.
34:18Here we go.
34:19Take it through.
34:20I got it.
34:21I got it.
34:22Chef Ramsay, you know, he's like,
34:23let's get another mixer.
34:24And I'm like, thank you for not yelling about this,
34:26because I am stressed out right now about this damn mixer.
34:29Ice cream's going up.
34:30Walking souffles, ladies!
34:32Powder sugar.
34:33Powder sugar.
34:34Right here.
34:35Guys, I got those.
34:36Quinelle's up there.
34:37OK.
34:38We need the spoons, and we need the ice cream.
34:39Let's go, Anthony.
34:40Yes, Chef.
34:41Service, go, please.
34:42That team is big.
34:43Wow.
34:44Look at that.
34:45Sorry, guys.
34:46Oh.
34:47Come on, blue team.
34:48The souffle waits for nobody.
34:49Completely disorganized.
34:50Go, please.
34:51Go.
34:52Go.
34:53Cheers to the last court.
34:54I think I am Melanie.
34:55It's very delicious.
34:59Red team, blue team.
35:14Let's get one thing clear.
35:16Tonight was giving you all an opportunity to stand out like leaders.
35:22Sometimes, when I bounce from kitchen to kitchen, it's like a mirror image with both of you performing
35:30well.
35:31Blue team, I'll be honest, your mirror cracked.
35:37The winning team is the red team.
35:40Congratulations.
35:41Thank you, Chef.
35:42You were in sync.
35:44You were fast.
35:45You owned every course.
35:47And before you arrived at the hot plate, all of you knew what you were doing.
35:51Blue team, the capellini, duck, filet, and even the souffle was a show.
36:02As the scallop dish was the only course that even came close to being a mirror image of the red team.
36:11Henry, I want you to go back to the door and talk it out.
36:15But come back to me with two nominees up for elimination.
36:20Is that clear?
36:21Yes, Chef.
36:22Get out of here.
36:23Yes, Chef.
36:24Shoot on one of these.
36:25I think what made me stand out in tonight's service was I effectively communicated.
36:31That's probably why he chose me to make the world's most difficult decision.
36:35First 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.
36:43Other than that, we weren't missing a plate.
36:45I feel like for the next time, what would be beneficial is just really re-solidifying the roles.
36:51You got anything else?
36:54We're only talking about your course right now.
36:57Yeah, it was a rough one.
36:58First of all, you know, I thought I had everyone in the right position.
37:01I think we did.
37:02Yeah.
37:03I don't know.
37:04That's really all I got.
37:05The thing that I noticed, right, you had Jaden on the right path.
37:08And it was just like, just communicating like, hey, we're going to drop this pasta in four minutes.
37:12Henry's definitely enjoying this.
37:14It's annoying, but I'm glad Henry feels a sense of importance right now, I guess.
37:19It's just that follow through, right?
37:21And then the number of plates, like counting your plates.
37:23Yeah.
37:24See, I trusted Jaden to count the plates.
37:25I think we all kind of did , honestly, in my opinion.
37:27I don't think Henry had a flawless service by all means.
37:31I don't believe I'm the weakest link on the blue team at all.
37:33You got anything else?
37:35I'm like just processing at this point.
37:37100%, dude.
37:39So, talk to me about your filets.
37:41I think the carrots being undercooked, that was just like a misread on timing.
37:45So, if we're going to base it down to like who had the least amount of flaws with getting it out,
37:50then I would say that it would be me.
37:52Anthony didn't even have enough plates.
37:54I mean, I think as a whole, Anthony is a stronger chef than Jaden is,
37:58but Jaden performed better than Anthony did.
38:00So, it's just a whole mind right now.
38:03So, just think for the next time, we just need to take our time, do it right.
38:06There was no chef that remained unscathed.
38:09That's why this whole deliberation and this decision is tough.
38:12I'm happy to report the charities were thrilled with the menu tonight.
38:29I am not happy to report that the blue team did not impress me with their leadership and organization skills.
38:36Henry.
38:37Yes, chef.
38:38First nominee and why.
38:40First nominee tonight is going to be.
38:51Henry.
38:52Anthony's course was by far the shakiest on the blue team, and the milestone to that was the 11 plates instead of 12 plates at the pass.
39:05Wow.
39:06Henry, your second nominee.
39:07Second nominee is going to be Jaden tonight, sir.
39:10Jaden.
39:11Why?
39:12Based off of the flow of the courses, his duck course was also one of the shakiest.
39:17He just not really honing in on that attention to detail, making sure that all garnish were at the pass when readily needed.
39:24Okay.
39:25Jaden.
39:26Anthony, please step forward.
39:27Right, uh, Anthony, first up.
39:28Tonight's performance was a show.
39:29Yes, chef.
39:30Tell me why you should stay in Hell's Kitchen.
39:31Chef, I think I've been, uh, dominating this competition thus far.
39:32This morning was the first time I hadn't earned a point for the blue team.
39:35I want to prove that I do have that attention to detail, and, you know, that's what I've worked my whole life for.
39:38I just want to continue to prove that to you and to just grow and get better.
39:39Jaden.
39:40Yes, chef.
39:41Tell me why you should stay in Hell's Kitchen.
39:42Chef, I have the most passion out of the blue team.
39:44I'm a strong competitor.
39:45I'm very vocal in the kitchen.
39:46Tonight, I just, um, you know, I slipped on the sauce.
39:49The duck could've, uh, sat for another couple minutes.
39:51I take responsibility for that, chef.
39:52I appreciate the honesty, but, young man, you know, out of all those proteins, duck is the one that needs to be rested.
39:57And it was the first time I hadn't earned a point for the blue team.
39:59I want to prove that I do have that attention to detail, and, you know, that's what I've worked my whole life for.
40:02I just want to continue to prove that to you and to just grow and get better.
40:04Jaden.
40:05Yes, chef.
40:06Tell me why you should stay in Hell's Kitchen.
40:07Chef, I have the most passion out of the blue team.
40:09And, you know, out of all those proteins, duck is the one that needs to be rested.
40:12Yes, chef.
40:13The person leaving Hell's Kitchen is Jaden.
40:20Young man.
40:21Yes, chef.
40:22Give me your jacket.
40:23Listen up.
40:24Yes, chef.
40:25It's your third time pleading in front of me.
40:27Yes, chef.
40:28I know you can cook.
40:29There's no two ways about that.
40:30But right now, you are not ready to lead.
40:32Yes, chef.
40:33Appreciate it.
40:34Thank you for everything, chef.
40:36Yes, chef.
40:37Good night.
40:38I love you guys.
40:39Love you, Jaden.
40:42Hell's Kitchen is definitely a rollercoaster ride.
40:45I feel like I've learned more about myself in these few weeks than the last 26 years on this earth.
40:50Chef Ramsey, it's been a pleasure.
40:52One thing that will stick with me is you mentioning that you see the passion just extruding from my body.
40:56That's always going to be with me.
40:57Nothing you said I'm going to take for granted, and I appreciate this opportunity.
41:01Anthony.
41:02Yes, chef.
41:03Back in line.
41:05Listen.
41:06Listen.
41:07There are no more off nights.
41:09Get a grip.
41:10Get out of here.
41:12Yes, chef.
41:16I'm definitely relieved I didn't get eliminated.
41:18That was a rough one.
41:19On his birthday.
41:20With only three of us, there's no room to hide.
41:21There's zero margin for error.
41:22And if we aren't already bringing our A game, we've got to bring our A++ game starting now.
41:36I was so scared.
41:38I mean, we're getting slimmer and slimmer.
41:40We're almost kind of having to not think as a team and kind of think for ourselves.
41:45And it's almost like every chef for themselves at this point.
41:47Oh, my God.
41:48My heart was in my ass.
41:49You know what I mean?
41:50Because I just know anything can happen.
41:51So I was, like, waiting for him to be like...
41:53Your heart was in your ass.
41:55Yeah.
41:56My throat was in my ass.
41:57Jaden was the first person in 24 seasons to drop a dish during a challenge.
42:03Then he dropped the ball during service.
42:06So I dropped him out of the competition.
42:13Next time on Hell's Kitchen Battle of the States...
42:16That's too much onion.
42:17Jada, you're not putting all that in there.
42:19Will the relationship between the besties...
42:21Two hands, young lady.
42:23Take a negative turn.
42:25Don't up, Jada.
42:26Everyone is on edge.
42:28I can't even right now.
42:29As the competitors...
42:31Hang on a second!
42:32...are in for a surprise.
42:35And a chance to join an elite club.
42:37It's time for black jackets!
42:41But will the pressure cause one shot?
42:43Let's go, guys.
42:44This black jacket's on the line, so now or never.
42:46Watch your backs.
42:47I really need Lisa to get out of my way.
42:49To turn up the heat a little too much.
42:51Oh!
42:52What the is happening?
42:54It's all next time on Hell's Kitchen.
42:57Yeah, rest in pizza, literally.
42:59Ah!
43:00Ah!
43:01Ah!
43:02Ah!
43:03Oh!
43:04Oh!
43:05Oh!
43:06Oh!
43:07Ah!
43:08I didn't want to play with me!
43:10Oh!
43:11Oh!
43:12Oh!
43:13Oh!
43:14It was great to see you!
43:15You know?
43:16I think it's big having trouble, I think.
43:17Oh!
43:18Oh!
43:19Yes!
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