- 3 minutes ago
Category
📺
TVTranscript
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, but the remaining four are laser focused, and I don't think
02:16we'll ever let that happen again.
02:18Jaden, 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.
02:48What is going on?
02:57Red 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 teammate.
03:16Okay.
03:17Good to go?
03:18Yep.
03:19Oh, my God.
03:20How is that even possible?
03:22Come on.
03:23Oh, my God.
03:24Oh, my God.
03:25These guys are nuts.
03:26They just kind of run in and just go to town.
03:28It's a pretty bizarre talent, in my opinion.
03:29We're serving appetizers, entrees.
03:30Someone's on desserts.
03:31Are they going to juggle right now?
03:32What the ?
03:33Coordination is on point.
03:37Whoa!
03:47Whoa!
03:48Tom Wolfe and Keith Nelson.
03:50Come on, guys.
03:52Well done.
03:54They are so in sync, each one always knows what the other person is doing.
03:56Come on, guys.
03:57Well done.
03:59They are so in sync.
04:00Each one always knows what the other person is doing.
04:05And that is exactly how a great brigade should operate.
04:09Agreed?
04:09Yes, Chef.
04:10Good.
04:11Blue 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.
04:21Let's go.
04:22Go.
04:23Ellie.
04:24Ellie's like, catch it.
04:26I'm like, what the ?
04:27Girl, we've got to win this challenge.
04:29If you knock me out right now,
04:31y'all are going to be down one.
04:33I'm trying.
04:35Oh, gee.
04:36OK, OK, stop, stop, stop.
04:37Stop the line up.
04:39Back in line.
04:40We tried.
04:41I honestly don't know how Chef Ramsay comes up with any of this.
04:45Plate spinners tomorrow for the chefs.
04:47Let me tell you what your real challenge is about.
04:50Today, each team will be assigned to cook a cohesive menu featuring Chinese cuisine.
04:57So you each need to come up with a dish.
04:59Understood?
05:00Yes, Chef.
05:01Right.
05:02Ten minutes to conceptualize your menu starts now.
05:05Head to the kitchen.
05:06Let's go.
05:07For today's challenge, each chef must select one of four Chinese entrees to create and cook.
05:13Dumplings, stir-fry, noodles, and sweet and sour.
05:18I feel comfortable doing dumplings, so the next one would be...
05:22Stir-fry, right?
05:23Yes, stir-fry.
05:23I was thinking about doing baby corn, green bell peppers, nice stir-fry, a little bit of spice.
05:27Maybe not green bell peppers, just because it's Asian.
05:29OK.
05:29With 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, I guess, because you wanted stir-fry.
05:40That's fine.
05:41Oh, I'm asking, I don't know, because...
05:43Anaya, you're doing stir-fry?
05:45Yes, Chef.
05:46Right, uh, red team, blue team, I 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.
05:56Here'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,
06:08and the first pair must exit the kitchen immediately.
06:12Understood?
06:13Yes, Chef.
06:14Line up over here, let'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.
06:31You have 45 minutes.
06:32Start now.
06:33Let's go.
06:34Good luck.
06:35I'm getting the broth, and I'm going to get her eggplant in.
06:39Let's go, Jay.
06:40Let's get it.
06:40Are you nervous?
06:41I trust Anthony.
06:43Let's go, blue team.
06:4445 minutes is never enough time, especially not when you're switching off like this.
06:49Going beef, hand me out in New York.
06:50Yep.
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.
07:03I'm going to start pickling liquid for us.
07:05Do you have your mushrooms?
07:06My mushrooms are caught and ready.
07:08I'm going to start the 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!
07:18Yeah, Anaya.
07:20Where is she?
07:21He said switch!
07:21Chef, just hop switch.
07:22Now, the chefs have only 10 seconds to download the next pair.
07:28What do you need for yours?
07:28I got all your components.
07:29Everything is over there.
07:30On where they left off.
07:31I 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.
07:41She just told me to add veg stock.
07:43And I'm pretty sure the prawns.
07:45What, 10 seconds?
07:45That's all she told you?
07:46That was it.
07:49She better pull that egg.
07:50I 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.
07:57egg.
07:57She needs to get her sauce going now.
08:01This is what she said, that was the sauce she'd know.
08:04Tell me about the sauce.
08:05Come on, these are sauce sauce sauce.
08:07The rice is going.
08:07She 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.
08:14I'm just going to finish these.
08:15I have a separate egg, just in case.
08:17No, no, no, I didn't.
08:21You just never know in this competition.
08:22You always want to have two.
08:24Out, out, out!
08:26I feel like I did nothing.
08:27I know.
08:30I need to get her sauce on.
08:32She has not done it yet.
08:34I'm not sure if Lisa has worked with a lot of Chinese food.
08:36I'm kind of nervous about it.
08:38This is what she plans on her sweet and sour sauce being.
08:41I don't know if that's enough, but it's a start for her filling, right?
08:44For five?
08:45Last 15 minutes.
08:46Switch!
08:47Let's go!
08:48Come, Lisa, go, go, go, go, go, go, go, go, go, go, go, go!
08:4910 seconds offload.
08:49I got my stir-fry done.
08:51You need to finish that immediately.
08:52Get your chicken off.
08:53Duck?
08:53Duck is in the oven.
08:54I just put a timer.
08:54Okay, hurry.
08:55Out, out, out!
08:58Let's go!
08:58Pick up the slack.
08:59Come on, Henry, stop staring.
09:00Let's go.
09:00Yes, chef.
09:01I set a timer for that duck.
09:02Hopefully it does not look good.
09:04We said dumplings are in the steamer.
09:08What are you working on, Lisa?
09:10Chef, I'm going to continue doing the sweet and 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.
09:21Jamie, do you know what this is?
09:22The dan-dan noodle broth.
09:24Sauce?
09:25Yes.
09:26That has tahini, chousing wine.
09:29I'll be honest, I'm not sure what else.
09:30Okay.
09:30Let me get my duck starting to render.
09:33Sydney, I'm going to throw on this chicken.
09:35Switch!
09:36Let's go!
09:36No way.
09:37Let'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?
09:52Do 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.
09:57And I start to see her fold them, and I'm like, let me just fold you.
10:00They're talking about my dumplings.
10:04Nice, Anthony.
10:05Last five minutes, Red Team, Blue Team.
10:08All together, let's go!
10:09Run, run, run!
10:11With everyone back in their kitchens...
10:13Henry, that duck, I put in for another minute.
10:15...each chef can concentrate on perfecting their individual dish.
10:20Syd, I started steaming your dumplings.
10:24Beautiful rack, guys.
10:26Thank you!
10:29Did you taste my sauce?
10:30Yes, it's good.
10:30Did you taste your sauce?
10:31Yes, it's good.
10:33I'm going to plate mine, because it's chill.
10:34I feel good about Anthony's dish.
10:36He told me he made some final adjustments, so honestly, I think we're probably going to
10:40have two of the strongest dishes.
10:4345 seconds to go.
10:44Okay, I've got to get that chicken on.
10:46Oh, my God.
10:49Ladies, we've got to move.
10:50Let's go.
10:50Where it's yet?
10:51Honestly, I'm sweating.
10:5320 seconds to go.
10:54Come on, Lisa, 20 seconds, mama.
10:56What do you need?
10:56That hurt, that hurt, that hurt.
10:57Lisa, let's move.
10:59Lisa, can we help at all?
11:00I'm just crushing out the peanuts.
11:01Come on, come on, come on, come on.
11:0210, 9, 8.
11:05Come on, Lisa.
11:06Where the is Lisa?
11:07Let's go.
11:075, 4.
11:09Lisa, Lisa.
11:16Lisa, can we help at all?
11:17I'm just crushing out the peanuts.
11:18Come on, come on, come on, come on.
11:1910, 9, 8.
11:22Come on, Lisa.
11:23Where the is Lisa?
11:24Let's go.
11:245, 4, 3, 2, 1.
11:28Well done, Red Team, Blue Team.
11:29Well done.
11:31I've got a very, very special judge.
11:34He's worked in Michelin-style restaurants
11:36across his entire career,
11:38including 11 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.
11:47I know.
11:49I'm pretty honored to have him tasting our food today, honestly,
11:52but I'm definitely nervous because, you know,
11:53these Michelin guys got great palates.
11:56Such an honor.
11:56It's a good state.
11:57Oh, my goodness me.
11:58Finally here at Hell's Kitchen.
12:00He's a badass.
12:01I knew you were destined for glory,
12:03and that's discipline, right?
12:04It's a lot of discipline,
12:05and that's what gets you here.
12:07You know, self-discipline is so hard to learn,
12:10but once you achieve it, you can do anything.
12:12We definitely learned that at Restaurant Gordon Ramsay,
12:14and that's what got me to where I am right now.
12:17Ready, Chef?
12:17I'm ready.
12:18Excellent.
12:18Right, let's start with the battle of the dumplings, please.
12:22Let's go.
12:22Come on, Sid.
12:23Jada and Sydney.
12:24Looking over at Sydney's dish,
12:26it definitely looks tasty.
12:28I'm a little nervous.
12:29Sydney, please present your dish
12:30and describe it to Chef.
12:31Today I made a traditional pork filling for my dumpling
12:35and a eggplant fried rice noodle slaw.
12:38Your dumplings were nicely pan-fried.
12:41Overall, great flavors,
12:42although I don't think the rice noodles were necessary.
12:44Yes, Chef.
12:45Jada, please describe your dish to Chef.
12:47Looks very tasty.
12:48We've got a mixture of prawn and ground pork dumpling.
12:51Right in the middle is going to be a quail egg yolk
12:53to get emulsified fatness,
12:54as well as 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 Jada for the blue team,
13:04Sydney for the red team,
13:05or do they both get it?
13:06My overall favorite dumpling
13:08would probably have to go to the blue team.
13:10Good job, J.
13:12Touchdown, blue team, dude.
13:13Let's go.
13:14That was a collective between Jada and I.
13:16I'm proud.
13:16Hell yeah.
13:17Next up, the battle of the sweet and sour, please.
13:21Henry from Texas
13:22against Lisa from California.
13:24Let's go.
13:26What I did was a sweet and sour duck breast,
13:29sauteed bok choy,
13:30and then Japanese potatoes roasted.
13:32It does look like a dish
13:34that's not really very Asian-inspired.
13:36Yeah, European plating there.
13:41The duck was cooked perfectly,
13:43but overall, I'm not really getting
13:45a lot of those Asian flavors of going,
13:48mm, I'm eating sweet and sour duck.
13:50Please, Lisa, describe your distance to Chef.
13:52I did tempura batter,
13:54fried chicken with a pineapple sweet and sour sauce,
13:56and steamed rice.
13:57Definitely getting those sweet and sour flavors there.
14:00Rice is cooked nicely.
14:03Chef, the point goes to the blue team
14:05or 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,
14:10and he does not look happy.
14:11I would be upset, too.
14:13That's a kick in the shins,
14:14but hey, man,
14:15if a Chinese chef is saying it's not Chinese,
14:16it's not Chinese.
14:17Wow.
14:18We'll be back.
14:181-1.
14:19OK.
14:20Next is...
14:21The stir-fry.
14:22Jaden and...
14:23Anaya.
14:24Let's go.
14:25It's Jaden's New York Strip stir-fry.
14:27Maybe too many garnishes going on,
14:29but flavor overall,
14:31really nice.
14:31Yeah, Chef.
14:32Against Anaya's...
14:34Chinese broccoli stir-fry rice,
14:36quail egg on the top,
14:37and then some pickled daikon radish.
14:39Looks good.
14:39Very familiar with this,
14:40so I can identify it
14:41as a fried rice straightaway.
14:43Really tasty.
14:44They're both very close,
14:46and I'll probably have to give a point to both.
14:48Thank you, Chef.
14:48Congratulations.
14:49Well done.
14:51OK.
14:52Final battle.
14:53The battle of the noodle.
14:55Ellie from Nevada
14:56against Anthony from Iowa.
14:59I'm going up against Anthony,
15:01and he beat me in the last challenge.
15:04Oh, why are you such a good chef?
15:05Like, I just...
15:06Let me beat you once.
15:09Chef, today I have for you
15:10a chili and prawn broth,
15:13and 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 elevate the presentation
15:24a little bit more,
15:24but overall,
15:25the flavor's definitely there.
15:26Thank you so much, Chef.
15:27Excellent.
15:29Anthony, describe it just to Chef, please.
15:30So I did, like,
15:30a little spin-off of a dan-dan noodle,
15:32so ground ginger pork,
15:34six-minute eggs,
15:34scallion, and cilantro.
15:36Especially, Chef, what do you have?
15:37Looks incredible.
15:38I mean, the egg,
15:38you can already see,
15:39is really nice.
15:43Everything that you did
15:44was really nicely executed.
15:46Our only problem that I have with this
15:48is that it's salty.
15:50I probably could not finish that.
15:51Please check your seasoning.
15:53We're going to the red team.
15:53Thank 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, we are winners.
16:06Yes!
16:07Join me in thanking this prolific chef
16:10for giving up his day to be here today.
16:12It's an absolute pleasure.
16:16Ladies, well done.
16:17Thank you, Chef.
16:18In order to be my head chef
16:19here at Hell's Kitchen Foxwoods,
16:21you need to understand
16:22the importance of the history of Foxwoods.
16:26I've arranged an incredible private tour
16:28of the magnificent
16:30Mashantucket Piquon Museum.
16:33It's the world's largest
16:34Native American museum.
16:37There's more, ladies.
16:39Little surprise for you
16:40back in the door.
16:42Four of you.
16:42Off you go.
16:42Well done.
16:43Thank you, Chef.
16:43Good job.
16:44Thank you, Chef.
16:44Activism!
16:45I've never seen the red kitchen
16:47move so quickly in my life.
16:52We get the hands!
16:54We get the hands!
16:55It's the home!
16:57What is that?
16:58Oh, my God!
17:01Mama got some hex clamp bands!
17:02Guys, we can watch that!
17:05What the hell is this?
17:08Blue team.
17:09Yes, Chef.
17:10It's time for composting.
17:12Oh.
17:14It's important to give back
17:16to 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.
17:29I'm frying an egg out here.
17:34All right, so these are your compost bins
17:36that we've got to get built.
17:38Then.
17:39Oh, it stinks.
17:40We've got to get in there.
17:41We've got to get the compost.
17:43The smell is close to, like, throw up,
17:46if I had to describe it.
17:48Grab that screw.
17:49What 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.
17:59Oh, no, no.
18:07Hello.
18:07Buongiorno, ladies.
18:08Hi.
18:09You want another one?
18:10Good job.
18:12I'm going to leave you with Nakai
18:14so you can actually learn something interesting
18:16about 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
18:26of the Native American tribe here.
18:28Right here in Mashantucket,
18:30we had a glacier called the Wisconsin Glacier
18:31that sat over our region.
18:33From the very beginning of time
18:34up until colonization.
18:37That's a mastodon.
18:38That's a woolly mammoth's little cousin.
18:3914,000 years ago,
18:41people were here in Connecticut.
18:43I mean, that's, like, insanity.
18:45So this is our farmstead area.
18:47We're actually burning out
18:48a traditional mashui, a dugout canoe.
18:50This is our traditional process
18:51of letting the fire do all the work.
18:53What are you cooking in here, clams?
18:55We got clams, we have lobster,
18:56we 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
19:03cooking in a damn canoe?
19:05So this is a traditional plant
19:07that we have right here on the rez.
19:09No matter what we harvest,
19:11we always say thank you for it.
19:12So in our language to say thank you,
19:14you say taba.
19:15Wow.
19:17Taba.
19:17Taba.
19:18Taba.
19:19Taba.
19:20There's a cake in here.
19:21Yes.
19:22Happy birthday to you.
19:26Happy birthday to you.
19:29This is definitely not how I expected
19:31to spend my birthday.
19:32I wish I could trade places
19:33with the red team right now.
19:35This is brutal.
19:38Ready?
19:38I'm going to have maggots in my shoes.
19:40You could have won.
19:40You could have won.
19:41We could have, Chef.
19:42You're right.
19:43This is definitely the punishment
19:45that we've ever done.
19:46Oh, my.
19:48I would take anything over this.
19:51I can't.
19:51I'm going to vomit.
19:52No, you're not.
19:53Yes, I am.
19:53I'm going to vomit.
19:55I can't.
19:56Do not throw up.
19:58You good?
19:59Holy.
20:01Get me the out of here.
20:02Red team, blue team, good afternoon.
20:12Good afternoon, Chef.
20:13Tonight is charity night.
20:15It's our one time across the year
20:17that we get to give back to incredible charities
20:19that do so much.
20:21Red team, you'll be cooking for Connecticut Food Share.
20:24Wow.
20:24They're part of Feeding America Food Bank Network.
20:27Last year, they fed over 5 billion meals.
20:32Blue team, the charity you'll be cooking for tonight,
20:36Stand Up to Cancer.
20:37Stand Up to Cancer was created
20:39to fund amazing, groundbreaking cancer research.
20:44My grandfather actually recently just got diagnosed
20:46with lung cancer,
20:48so I feel really honored to be cooking for Stand Up to Cancer.
20:51Each of you will be responsible for your own course.
20:54You'll need to supervise the preparation of that course
20:57and the cooking.
20:59There's four of you.
21:00We're only doing one course at a time,
21:01but we are going to be in sync.
21:02Yes, Chef.
21:03Let's go, guys.
21:04Let's get it, baby.
21:05Mourinho.
21:05Si, Chef.
21:06Open Hell's Kitchen, please.
21:07Let's go.
21:07Sobito.
21:15Oh, my God.
21:17Tonight, Hell's Kitchen is hosting
21:18an exclusive charity event.
21:21Nice to meet you.
21:21Likewise, good to see you guys.
21:22How are we?
21:23Honoring the supporters of Feeding America.
21:26Enjoy tonight, please.
21:27Thank you, Chef.
21:28Thank you for coming.
21:28It means a lot.
21:29What a visit for the world.
21:30Kids went crazy when they heard you were here.
21:32And the heads of Stand Up to Cancer.
21:35Welcome to you all.
21:36Thank you for being here.
21:37Nice to see you.
21:38Please enjoy.
21:39All of tonight's guests will enjoy a five-course meal
21:42featuring pan-seared scallops
21:44led by Anaya in the red kitchen
21:47and Henry in the blue kitchen.
21:49Lemon capellini pasta overseen by Lisa and Anthony.
21:53A five-spiced duck breast led by Sidney and Jaden.
21:57Filet mignon with glazed vegetables
21:59and topped with a quail egg helmed by Ellie and Jada.
22:03And all the chefs will work together in their kitchens
22:06on a passion fruit souffle dessert.
22:08I mean, he is the best of the best.
22:10It's crazy to watch him.
22:13Anaya, come with me.
22:14Henry, come with me.
22:15Yes, Chef.
22:15Give me a time for 12 scallops.
22:18Eight minutes.
22:18Eight minutes.
22:19Let's go.
22:19Eight minutes.
22:2012 amazing plates.
22:20Let's go.
22:21Yes, Chef.
22:21Let's go.
22:22Team, we're eight minutes out.
22:23Eight minutes out heard.
22:25Come on, ladies.
22:25Get the scallops in the pan.
22:27Oh.
22:27I 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 going to go in the middle
22:50and then we're going to work our way there.
22:52Team, seven minutes.
22:53Seven minutes heard.
22:55My plan to lead this course is I'm delegating
22:58and I'm communicating, but I'm not going to be back
23:01behind the kitchen cooking.
23:03You're going to have to start placing plates here
23:05in a minute, Henry.
23:05Yes, Chef.
23:06Chef Ramsay is wanting us to lead this course,
23:09which means you've got to be at the pass plating,
23:11making 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.
23:20Anaya.
23:20Yes, Chef.
23:21Why are we cooking half the scallops?
23:22I don't know, Chef.
23:24You guys are supposed to get all the scallops down.
23:26Oh, I thought we got them all down already here.
23:27Hey, ladies, it's the same table.
23:30Yes, Chef.
23:30Get them down.
23:31Oh, my gosh.
23:32Make sure you're not overcooking them.
23:33Why is that pan not hot?
23:35All right, we're 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.
23:47Go grab them.
23:48Give me that sheet.
23:49Oh, my God.
23:50Are you OK?
23:51I'm so sorry.
23:51I'm so sorry.
23:52You OK?
23:52You OK?
23:53And the scallops just shoot down, and oil splashes all over Lisa's hand.
23:59Stop working in mid-air, ladies.
24:01Let's go.
24:01Yes, Chef.
24:02Crazy bitch.
24:03She burned my tattoo.
24:04$500 worth.
24:06Burnt.
24:07Anaya, happy with that?
24:08Yes, Chef.
24:09They look gorgeous, Chef.
24:11Henry, we've got to go.
24:12Let's go.
24:12Yes, Chef.
24:12Come on.
24:13I want to.
24:13Yes, Chef.
24:13Yes, Chef.
24:14Yes, Chef.
24:14Heard that.
24:15Well done.
24:16Off we go.
24:16Go, please.
24:17Both kitchens are off to a pretty good start, as the first course is delivered to the dining
24:22room.
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.
24:38Has Anthony's second course off to a puzzling start.
24:42Do we need it now?
24:43No, Chef.
24:43Once that's cooked in two minutes' time, what are we doing with it?
24:45Nothing, Chef.
24:45Can't do anything, Chef.
24:46Come on.
24:47Yes, Chef.
24:47Yes, Chef.
24:48All right.
24:48Toss those.
24:49We've got more.
24:49It's fine.
24:50Toss them.
24:51Lisa.
24:51Yes, Chef.
24:52Anthony.
24:52Yes, Chef.
24:54Capellini and lobster.
24:55Yes, Chef.
24:55How long?
24:55Uh, 10 minutes.
24:5610 minutes.
24:56Can you do 10 minutes?
24:57Yes, Chef.
24:57Okay, cool.
24:5810 minutes to window.
24:5910 minutes to window.
25:00Okay, we're going to go with 10 minutes.
25:01So that's one order, two order.
25:03No, these are all six.
25:05Pretty simple course.
25:06Boiled pasta.
25:08Twirled pasta, topped with lobster, sauce.
25:12Get these in there.
25:14There you go.
25:14How long, Lisa?
25:15Seven 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.
25:24Let's go.
25:24Seven minutes.
25:25Heard, Chef.
25:26Let's go.
25:27Turn that pasta now, Jaden, please.
25:29Yes, Chef.
25:30You guys ready?
25:31Sorry, bring me both.
25:33You got a minute, Bubba.
25:34We have a timer.
25:35All right.
25:36Anthony is communicating right now, but he's just saying a lot of words without a whole
25:41lot of direction.
25:42Pasta's got to happen right now, Papi.
25:44Not ready.
25:45Yep.
25:46Give me two bowls of pasta right now.
25:47Jaden, we're going to switch because you have gloves on and these are hot.
25:50Perfect.
25:51Hey, hey, hey, look at me.
25:52Look at me.
25:53Yes, Chef.
25:53Don't take it out.
25:55Anthony, I could spot from here it was undercooked.
25:57Yes, Chef.
25:57And I'm not even cooking the thing.
25:59Two more minutes and I'm ready to go.
26:00No, you're going, girl.
26:01That you're going.
26:02The capellini got dropped too early, then 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.
26:11Crunchy.
26:12Holy .
26:15Ellie, where are you with that lobster?
26:16Coming up right now.
26:18Remember, Anaya, finish it with the lemon vin.
26:20Yes, Chef.
26:20I'm finishing the last shervo right now.
26:22Move, move, move, move, move.
26:24Go, go, go, go.
26:24How many plates?
26:2512 or up, Chef.
26:26Happy?
26:26Yes, Chef.
26:27Good, well done.
26:27Service, go, please.
26:28Let's go.
26:29Well done.
26:29Thank you, Chef.
26:30As the red team sends their second course.
26:32That is the best boss I've ever had in my life.
26:35The blue team is just beginning to play.
26:38Flowers, please.
26:38Come on, blue team, please.
26:39Yes, Chef.
26:40Flowers here, flowers here, please.
26:41Flowers here, flowers here.
26:42I got flowers.
26:43Up, up.
26:44Clear it all.
26:45Clear it all.
26:46Happy, Anthony?
26:47No, Chef.
26:50Stop.
26:51Anthony, blue team, come here.
26:53Yes, Chef.
26:57With charity night in full swing, the red kitchen has already sent their capellini pasta to their
27:10charity table.
27:10Blue team, come here.
27:12But there is trouble in the blue kitchen.
27:14Wipes.
27:15Count the plates.
27:18Five, six, seven.
27:19One more plate.
27:21Come on, guys.
27:22Sorry that your pasta is taking a little too long.
27:25Apologize for the weight 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 and lined
27:33out, ready to go.
27:35Pasta coming at you, Chef.
27:37Come on, Anthony, please.
27:38Yes, yes.
27:38Give me, give me.
27:41Anthony has a leader for his course.
27:42I hate to say it, but this is probably one of the first times that I've truly seen Anthony
27:46fail.
27:48Mourinho, service, please.
27:50Line up.
27:51Go, please.
27:53It took a bit longer, but it's finally here, and it looks delicious.
27:59Sydney.
28:00Yes, Chef.
28:00Jaden, come here.
28:02Duck, how long?
28:04Ten minutes.
28:04Ten minutes.
28:05Let's go.
28:05Ten minutes.
28:06Ten minutes, yes, Chef.
28:06Ten minutes, ladies.
28:08Let's go.
28:09Ten minutes.
28:10Heard, Chef.
28:10Duck's going to rest for at least five.
28:12Yes, Chef.
28:13Fried rice is going down.
28:14I'm frying it up.
28:16Heard.
28:17Hank, Sydney.
28:18Yes, Chef.
28:18It's called fried rice because it's fried in a frying pan.
28:20Yes, Chef.
28:21Come on.
28:21Yes, Chef.
28:22Lucky mistake.
28:22Let's go.
28:23Let's get a walk going, please.
28:24Oh, my God.
28:25That's why it's called fried rice, yes?
28:27Yes, Chef.
28:28Oh, my God.
28:30My Hell's Kitchen bestie is getting screamed at
28:33because I stupidly thought that rice was made in a pot.
28:38It's not boiled rice.
28:39Yes, Chef.
28:40Sydney, come on.
28:41Yes, Chef.
28:43Oh, man.
28:43Here.
28:44I'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.
28:51This one's a little thick.
28:51You do you, babe.
28:52You do you.
28:52Whatever you think.
28:53Jaden, as a leader, I would say he's definitely communicating,
28:57but I don't think he's necessarily delegating.
29:00Guys, start plating.
29:01We're two minutes out on the duck.
29:02Yes, Chef.
29:04Henry, 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 got two minutes.
29:14Two minutes, Chef.
29:15Knife behind you, ladies.
29:16Oh, sharp, Chef.
29:17Yes, Chef.
29:17I just want to take the first one.
29:20Beefy cooked.
29:21Let's go.
29:21Beautiful, thank you, Chef.
29:23All right, ladies, let's push.
29:25As soon as we get this laid out with rice,
29:27you can start slicing.
29:28Yes, Chef.
29:28The 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.
29:37The minute I slice into the first one,
29:40I'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.
29:48Jada, ducks needed to rest longer.
29:52Yes, Chef.
29:52Before we cut them, right?
29:53Yes, Chef.
29:54Sauce and flowers.
29:56Sydney, let's go.
29:57This one's beautiful.
29:59Acceptable.
30:00Right, Sydney, happy?
30:02Sydney.
30:02Yes, Chef.
30:03Let's go.
30:04Service, please.
30:04Pick up.
30:04Let'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 saucing, no?
30:12I got these.
30:14Where's the sauce?
30:15Sauce, sauce, sauce, guys.
30:17Where's the sauce, Jada?
30:18Sauce is on the pot.
30:19Sauce is on the pot.
30:20I kind of forgot about that five-spice jus.
30:25There's no sauce on this plate.
30:26Yes, Chef.
30:26No sauce, no sauce.
30:28Let's go.
30:28We need sauce here as well.
30:29More sauce, her, Chef.
30:30More sauce, yep.
30:30Jaden, happy with that?
30:32Service.
30:33Yes, Chef.
30:34Go, please.
30:36So soft and sweet.
30:39Perfect.
30:40Ellie.
30:41Yes.
30:41Two seconds.
30:42Jada, two seconds.
30:43Yes, Chef.
30:43Can we have one course served in harmony?
30:47Yes, Chef.
30:47Let's do 11, just to be safe.
30:49Let's go, then.
30:5011 minutes.
30:50Let's go.
30:5011 minutes.
30:51We're talking every minute.
30:5211 minutes, ladies.
30:5311 minutes.
30:54They need 11.
30:55I'm basing.
30:56I need veg inside the pan.
30:57Heard.
30:59The asparagus is going to cook significantly faster,
31:01so please keep your eye out on it.
31:02Heard it.
31:03That will do.
31:04I want veg in seven minutes.
31:07We sure.
31:08Take this.
31:08You need all the stock.
31:09You need the butter.
31:10I have veg stock over here.
31:11Cook all of that.
31:12Ellie is definitely clear.
31:14Probably too clear.
31:14Ellie said six different times that I was picking up veggies.
31:18Like, I know.
31:20Got it.
31:21Veg is down.
31:22I'm going to do asparagus a little later,
31:24because I don't want it to overcook.
31:25Yes, Chef.
31:27The asparagus is going to overcook.
31:29Oh, yes.
31:30So those have to be in different pans.
31:32Heard it.
31:32The asparagus cooks significantly faster than the carrots.
31:36And I look over, and the carrots and the asparagus are 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.
31:47Okay, four and a half minutes.
31:49Four and a half.
31:50How are the eggs?
31:52Good.
31:53Riley, let's go.
31:54Yes, Chef.
31:54Go there.
31:55I 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, Saucy.
32:04Dundee.
32:05Where?
32:05By the potatoes.
32:06By the potatoes.
32:07Yes, Chef.
32:07I'm listening.
32:08Are you guys good, Jada?
32:09You got it.
32:09Ellie, we're three and a half to the window.
32:12Jada.
32:13Yes.
32:13Steaks out.
32:14Steaks are out.
32:15Please make sure we keep them separate.
32:16Henry, these carrots are still hard.
32:18I need another 60 seconds.
32:20Your meat's up there.
32:22Jada, you're on your own here.
32:23Where are the trees?
32:24Henry, I need those carrots.
32:25Carrots are all behind me now.
32:2720 seconds out.
32:27I can't stop her.
32:28No, Chef.
32:29We're good.
32:29We're going to meet at the same time.
32:30Bring them.
32:31Henry, let's go.
32:32Carrots, I need carrots behind me, please.
32:37It's 11 minutes.
32:38Let's go.
32:39Yes, Chef.
32:39Good job.
32:40Yes, Chef.
32:41Very nice.
32:41Let's go.
32:42Service, please.
32:42Yes, Chef.
32:43Go.
32:44I can feel my muscles right now being like, thank you.
32:48All we need is quail eggs, you guys.
32:50It'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 there.
32:57Come on, blue team.
32:58Please, please, please.
33:00Jada, happy?
33:00Yes, Chef.
33:01Service, go, please.
33:02Let's go.
33:05Out of all the meals, this is my favorite.
33:07I agree with you.
33:08I think it's the best move.
33:09Yeah.
33:09Yeah.
33:11Red team, come here, please.
33:12Blue team, come here.
33:12Let's go.
33:13Final course.
33:14Let's see if we can finish on a high.
33:17Yes, Chef.
33:17Let's go.
33:18Fire souffle.
33:19Let's go.
33:1914, let's go.
33:20All right.
33:21I need to check egg whites.
33:22Oh, I've been waiting for you, boo.
33:25I have been waiting to hear Chef Ramsay say,
33:28we're making souffle 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,
33:41I'm like, what the is wrong with this thing?
33:44I broke it.
33:45Yeah, honestly, I think you might have.
33:48Oh, my God.
33:52Is it?
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.
34:12Is it?
34:13Do you want me to use my aggression, Chef?
34:15Have you finished that?
34:15Yeah, go ahead.
34:16Use it.
34:16OK, that's it.
34:16That's it.
34:17Simple as that.
34:17Here we go.
34:18Take it through.
34:19Take it on.
34:19Right here.
34:19I got it.
34:20That's it.
34:20I got it.
34:20I got it.
34:21Chef Ramsay, you know, he's like, let's just 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.
34:32Powdered sugar.
34:33Powdered sugar.
34:34Right here.
34:34Guys, I got those quenelles up there.
34:36OK.
34:37We need the spoons and we need the ice cream.
34:38It's good.
34:39Let's go, Anthony.
34:41Yes, Chef.
34:41Service, go, please.
34:46Wow.
34:47Look at that.
34:47Sorry, guys.
34:50Come on, blue team.
34:52The souffle waits for nobody.
34:53Completely disorganized.
34:55Go, please.
34:56Go.
34:56Go.
35:00Cheers to the last quart.
35:02I think I am Melanie.
35:05It's very delicious.
35:09Red team, blue team.
35:15Let's get one thing clear.
35:17Tonight was giving you all an opportunity
35:19to stand out like leaders.
35:23Sometimes, when I bounce from kitchen to kitchen,
35:27it's like a mirror image with both of you performing well.
35:31Blue team, I'll be honest, your mirror cracked.
35:36The winning team is the red team.
35:40Congratulations.
35:41Thank you, Chef.
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,
35:49all of you knew what you were doing.
35:52Blue team, the capellini, duck, filet,
35:57and even the souffle was a show.
36:02As the scallop dish was the only course
36:04that 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.
36:19Is that clear?
36:21Yes, Chef.
36:22Get out of here.
36:23Yes, Chef.
36:23Two nominees.
36:23I think what made me stand out in tonight's service
36:28was I effectively communicated.
36:31That's probably why he chose me
36:32to make the world's most difficult decision.
36:35First and foremost, let me just start out
36:36by saying that I think my course went out really smooth
36:40except for the fact that it could have rested
36:41for a few more minutes.
36:43Other than that, we weren't missing a plate.
36:45I feel like for the next time,
36:47what would be beneficial is just really
36:49re-solidifying the roles.
36:51You got anything else?
36:52We'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
37:00in the right position.
37:02I think we did.
37:03Yeah.
37:04I don't know.
37:04That's really all I got.
37:05The thing that I noticed, right,
37:06you had Jaden on the right path.
37:08And it was just like discommunicating, like,
37:10hey, 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
37:16a sense of importance right now, I guess.
37:18It's just that follow-through, right?
37:20And then the number of plates, like counting your plates.
37:23Yeah.
37:23See, 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.
37:30I 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.
37:38So talk to me about your filets.
37:41I think the carrots being undercooked,
37:43that was just like a misread on timing.
37:45So if we're going to base it down to, like,
37:47who 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,
37:56Anthony 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 I just think for the next time,
38:04we 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.
38:24I'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
38:33with their leadership and organization skills.
38:36Henry.
38:37Yes, chef.
38:39First nominee and why.
38:40First nominee tonight is going to be...
38:42Henry.
38:52Yes, chef.
38:53First nominee and why.
38:55First nominee tonight is going to be Anthony.
38:58Anthony's course was by far the shakiest on the blue team,
39:01and the milestone to that was the 11 plates instead of 12 plates at the pass.
39:06Wow.
39:07Henry, your second nominee.
39:09Second nominee is going to be Jaden tonight, sir.
39:13Jaden.
39:13Why?
39:14Based off of the flow of the courses,
39:16his duck course was also one of the shakiest.
39:19He just not really honing in on that attention to detail,
39:23making sure that all garnish were at the pass when readily needed.
39:27Okay.
39:28Jaden, Anthony, please step forward.
39:32Right, Anthony, first up, tonight's performance was a shakiest show.
39:35Yes, chef.
39:36Tell me why you should stay in Hell's Kitchen.
39:38Chef, I think I've been dominating this competition thus far.
39:41This morning was the first time I hadn't earned a point for the blue team.
39:43I want to prove that I do have that attention to detail,
39:45and, you know, that's what I've worked my whole life for.
39:47I just want to continue to prove that to you and to just grow and get better.
39:51Jaden.
39:51Yes, chef.
39:52Tell me why you should stay in Hell's Kitchen.
39:53Chef, I have the most passion out of the blue team.
39:57I'm a strong competitor.
39:58I'm very vocal in the kitchen.
39:59Tonight, I just, you know, I slipped on the sauce.
40:03The duck could have sat for another couple minutes.
40:05I take responsibility for that, chef.
40:07I appreciate the honesty, but, young man,
40:09you know out of all those proteins,
40:10duck is the one that needs to be rested.
40:12Yes, chef.
40:13The person leaving Hell's Kitchen is...
40:16Jaden.
40:21Young man.
40:22Yes, chef.
40:22Give me your jacket.
40:23Listen up.
40:23Yes, 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.
40:33Thank you for everything, chef.
40:35Yes, chef.
40:35Good night.
40:36I love you guys.
40:37Love you, Jay.
40:37Love you, Henry.
40:39Love you, Jaden.
40:42Hell's Kitchen is definitely a rollercoaster ride.
40:45I feel like I've learned more about myself
40:46in these few weeks than the last 26 years on this earth.
40:50Chef Ramsey, it's been a pleasure.
40:51One thing that will stick with me
40:52is you mentioning that you see the passion
40:54just extruding from my body.
40:56That's always going to be with me.
40:57Nothing you said I'm going to take for granted,
40:59and I appreciate this opportunity.
41:01Anthony.
41:02Yes, chef.
41:03Back in line.
41:05Listen, there are no more off nights.
41:09Get a grip.
41:11Get out of here.
41:12Yes, chef.
41:15I'm definitely relieved I didn't get eliminated.
41:18That was a rough one.
41:21On his birthday.
41:24With only three of us, there's no room to hide.
41:27There's zero margin for error.
41:29And if we aren't already bringing our A game,
41:32we'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
41:43and 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.
41:55My throat was in my ass.
41:58Jaden was the first person in 24 seasons
42:01to 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.
42:17Jaden, you're not putting all that in there.
42:19Will the relationship between the besties...
42:21Two hands, young lady.
42:23...take a negative turn...
42:25Don't up, Jaden.
42:26...everyone is on edge...
42:28I can't even right now.
42:29...as the competitors...
42:31Hang on a second!
42:32...are in for a surprise...
42:34...and a chance to join an elite club.
42:38It's time for black jackets!
42:41But will the pressure cause one chef...
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.
42:49...to turn up the heat a little too much...
42:51Oh, what the is happening?
42:54It's all next time on Hell's Kitchen.
42:57Yeah, rest in pizza, literally.
42:59Ahhh!
42:59You
Be the first to comment