Hell's Kitchen (2005) Season 24 Episode 12

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Hell's Kitchen (2005) Season 24 Episode 12 - Battle for Black Jackets   Hell's Kitchen  #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel:  />👉 THANK YOU ⭐❤️❤️❤️⭐

Transcript

00:00Let's go.

00:00Come on, guys.

00:01Teams competed in a tag team Chinese cuisine challenge.

00:05Switch.

00:05Let's go.

00:07Designed to test their creativity

00:08and their communication skills.

00:11I got all your components.

00:12Everything is over there.

00:12Get your chicken off.

00:14Guest judge Buda Lowe loved Jada's dumplings.

00:17Really beautiful.

00:18You have to go to the blue team.

00:20And Lisa's sweet and sour duck.

00:22Definitely getting to the sweet and sour flavor.

00:24We'll be going to the red team.

00:25Well done.

00:26But with the score tied, it was Ellie's.

00:29Hand-seared soy sauce prawn.

00:31Overall, the flavor's definitely there.

00:33We'll be going to the red team.

00:34Thank you so much, chef.

00:35That brought home the win for the red team.

00:37Yes!

00:39That night at the special charity night dinner service.

00:43Stop.

00:44Anthony, blue team, come here.

00:46Anthony's attention to detail was disappointing.

00:48Count the plates.

00:50One more plate.

00:51Jaden's failure to delegate.

00:53Come on, Jaden, talk, talk.

00:54Had him being embarrassed at the pass.

00:56Where's the sauce?

00:57Sauce.

00:58Where's the sauce, Jaden?

00:59While Sydney.

01:00All right, ladies, let's push.

01:01Lisa.

01:02Go, go, go.

01:03And Ellie.

01:03Coming up right now.

01:05Led the red team to victory.

01:07Congratulations.

01:07Thank you, chef.

01:09The blue team lost and Henry nominated.

01:12Anthony.

01:13And?

01:13Jaden.

01:14Chef Ramsay decided to say farewell to?

01:17Jaden.

01:18Good night.

01:18Ending his dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino in Nash-Kentucket,

01:24Connecticut.

01:27And now, the continuation of Hell's Kitchen.

01:31Get out of there.

01:32Yes, chef.

01:35Brutal.

01:36I'm definitely relieved I didn't get eliminated.

01:38I've tried my hardest throughout this entire competition.

01:40I'm not going to let up right now, that's for sure.

01:42That was a rough one.

01:43Yeah.

01:44Yeah.

01:45Yeah.

01:46That's too much onion.

01:53It's only like a little potato.

01:55Jada, you're not putting all that in there.

01:56Don't it up, Jada.

01:57I'm just confused.

01:58I'm scared to get yelled at, chef.

02:00I just want to do right by hand.

02:02Two hands, young lady.

02:03Two hands.

02:04Jada and I are definitely like catty sisters, the way we talk to each other, but we both

02:09have a lot of mutual respect for each other.

02:11We're both black, young women in a male-dominated field.

02:15Two hands, young lady.

02:16I wasn't expecting to make friends walking into here.

02:20To just have somebody that you truly can talk to, you know, and truly can lean on, it's

02:25been quite a blessing.

02:26Turn the pan down, bitch.

02:27Good job.

02:41Rise and shine.

02:42Line up.

02:43Yes, chef.

02:44These are the doors where Hell's Kitchen crowns its champion.

02:48This is the very place you're all fighting for.

02:51Because if your door opens, you'll be crowned Season 24 Hell's Kitchen Champion.

02:58Did someone say champion?

03:02Please welcome everybody, WWE Superstar Big E.

03:08Wow.

03:11You've won the Triple Crown.

03:12Yes, sir.

03:13WWE Champion.

03:14Intercontinental Champion.

03:16Come on, Big E.

03:17You don't leave anything else for anybody, somebody else to win?

03:19I want it all.

03:20You want it all?

03:20Yes, sir.

03:21If I was a wrestler, I feel like my wrestling name would be The Chef.

03:23Just The Chef.

03:24I'm The Chef.

03:27Lil Red.

03:28She ain't messing around.

03:31Welcome to the gun show.

03:33Look at these flimsy arms.

03:36It might be Captain.

03:38I mean, I'm at work, you know what I mean?

03:40Like, you know, I give Chef Ramsay a run for his money.

03:43My wrestler name would be Sweetness.

03:47With a flag and cape and everything.

03:49Oh, no, I didn't really bring the guns today because I signed a waiver saying no weapons,

03:54but, you know.

03:55Oh.

03:58What does it take to become a legend and an amazing champion?

04:01Chefs, it takes discipline.

04:03It takes determination.

04:05And it takes a lot of focus.

04:07Big E, thank you for your insight.

04:08And what it takes to be a champion.

04:11Did someone say champion?

04:12Please welcome WWE superstar Liv Morgan.

04:17Liv Morgan?

04:18What is going on right now?

04:19Are we going to get a live wrestle match in front of us?

04:22Because I'm here for it.

04:26How do you stay on top of your game?

04:27A high level of commitment.

04:30A constant want for improvement.

04:33And always staying at the cutting edge of your game.

04:36Hang on a second.

04:40Oh, f**k.

04:45What the f**k is happening?

04:48Bruins sermon.

04:49Mass.

04:51It's 8 in the morning.

04:53This guy's busting through drywall.

04:55Hang on a second.

04:57I haven't even had coffee yet.

04:58Hell yeah.

05:00I'd let him take my lunch money.

05:02Are you kidding me?

05:02Don't champions wear black jackets.

05:07That's right, chefs.

05:08It's time for black jackets.

05:14It's black jacket day.

05:16This is one of the biggest milestones in the competition.

05:19It means the game is on.

05:21Throughout the day, you'll face three incredible challenges.

05:25Now, after each challenge, one or maybe two of you

05:28will receive a coveted black jacket.

05:31There are seven of you and only five black jackets available.

05:38So, your first challenge is about to begin.

05:42Chefs, as professional wrestlers who travel all across the country

05:45all year round, we're constantly trying new delicious flavors

05:49that are unique to their region.

05:51We know each of you are here representing a different state,

05:54so for your first challenge, Chef Ramsay would like you to create a dish

05:58that best celebrates your state.

06:00So, you better make sure they're big, bold, and undeniable.

06:05You've all got 45 minutes to put your state on a plate.

06:10Your 45 minutes starts now!

06:13Let's go!

06:18Jay, am I telling you what you're making?

06:19Yes, sir.

06:20I am making roasted snapper on top of, like, a crispy fingerling potato salad.

06:26This is Florida on a plate.

06:28I mean, the beautiful citrus that grows in Florida.

06:31And you can't say you're from Florida if you've never cooked red snapper before.

06:35It's just that one little piece right there.

06:37There we go.

06:38This dish is 100% an honor to my dad.

06:41No matter how late he worked, my dad never failed to make it a point to take me to the store

06:46to buy ingredients for whatever random dish that I wanted to make as a kid.

06:50So, I owe it all to him.

06:52I'm thinking in the oven for, like, five minutes.

06:55What are you working on, Ellie?

06:57Chef, I'm going to be doing bone-in pork chop and then some pickled asparagus.

07:01I wanted this because the colors are very tan, grays, reds.

07:06It looks like the desert landscape.

07:08Okay.

07:08Nevada has been my home for so long, so I am choosing colors to emulate what I see back home.

07:15Nevada desert.

07:16Yeah.

07:18What's this?

07:18This sauce?

07:19This is just the start to this kind of glaze for this pork belly.

07:23Cool.

07:24I'm going to do, like, a sweet and spicy pork belly tostada.

07:26This is actually, like, an ode to my first-ever mentor and my best friend, Mon.

07:31How do you do the pork belly?

07:32You just boil it?

07:33Boil it, yep.

07:34Boil for, like, 15 minutes and then I'll pat dry, fry.

07:38I want to kind of make them proud on this one.

07:40So, I got to pray to the Iowa Pork Council, which is a real thing, by the way.

07:46Is this very Carolina?

07:48I mean, the rice, yeah.

07:49Yeah, the rice, we hunt a lot, so I'm very used to eating venison.

07:53As a kid growing up in North Carolina, my dad and I would hunt in the winter

07:57and we'd eat venison and rabbit all year long.

08:01This dish is basically an ode to my father.

08:05He might cry when he sees this, honestly.

08:08That's beautiful.

08:10Take that off the heat.

08:11Awesome.

08:13Tell me what you're making today.

08:14All right, so it's like a Texas barbecue plate.

08:16So, I'm going to do a coffee-crusted ribeye and then I'm going to do a barbecue mole.

08:20Texas is such a melting pot.

08:22I'm going to try and to incorporate some of the great different cultures that we have in Texas.

08:27I got to do the Lone Star State proud.

08:29Mole, mole, mole, mole, mole.

08:31Barbecue sauce.

08:34Y'all are at about 16 minutes left, okay?

08:3616 minutes.

08:3616 minutes hurt, chef.

08:38Make sure you wash your hands because you're allergic to scallops, right?

08:40Yeah, severely, chef.

08:41I'm allergic to shellfish, but I'm doing an almond-crusted scallop dish because I want to live on that edge.

08:47Mind if I take a little bite?

08:48No, yeah.

08:49Since you can't taste it.

08:50I know, right?

08:51Working in Temecula in California, I found myself with this Japanese chef inspiring me to face my fears.

09:01Is it okay?

09:02Yeah.

09:03Is it weird?

09:03No.

09:04Oh, okay, cool.

09:05I have nothing holding me back.

09:07I know my dish is great, and I have a good feeling that it's going to give me that black jacket.

09:12The aesthetic is nice also.

09:13Even though I can't taste it.

09:15Make sure you nail your proteins, yeah?

09:17Yes, chef.

09:18Growing up in Delaware, my pop definitely made a lot of salmon and yellow rice.

09:23So today, I am making pan-seared salmon with a saffron risotto and lobster sauce American.

09:30It certainly is yellow.

09:31Yes, chef.

09:32Is that a bad thing, chef?

09:36My risotto has to be cooked perfectly.

09:39The black jacket's on the line.

09:4330 seconds.

09:44Let's go.

09:45Walking behind.

09:46Here.

09:46Come on, Henry.

09:47Yes, chef.

09:48Good, Anthony.

09:49Well done.

09:49Thank you, chef.

09:50Let's go.

09:5110, 9, 8, 7, 6, 5, 4, 3, 2, 1.

10:01Well done.

10:02Now, we're going to begin with Sidney.

10:08Wanted.

10:09I'm feeling super confident about my dish.

10:13It 100% represents my state of North Carolina.

10:16Okay, Sidney, describe the dish, please.

10:18I have an herb and pine nut crusted venison tenderloin, a fig red wine demi.

10:24Hunting is a big part of North Carolina.

10:26I've been hunting since I was five years old with my father.

10:29He would argue the tenderloin's the best part of the venison.

10:33The crust is delicious.

10:35Thank you, chef.

10:35I love that harmony between that sort of richness, the gaming, with the fig and the jam.

10:39It's such a shame because it's flavorsome.

10:40It's just a touch overcooked.

10:42Really good job.

10:43Thank you, chef.

10:43Well done.

10:47Up next, Anthony from Iowa.

10:49Let's go.

10:50I think my dish looks sexy.

10:52Let's go, baby.

10:53Iowa.

10:53Right.

10:54Anthony, describe the dish and give me the connection, please.

10:56So today I did a sweet and spicy pork tostada, pork belly.

10:59This is kind of an ode to my first mentor and my best friend, Mon.

11:02He's from Laos.

11:03Tell me the cook on the pork belly.

11:05The cook on the pork belly, I boiled it and fried it.

11:07It's tossed in a sweet and spicy gochujang soy, sesame oil.

11:12It's a tough one because the pork belly is just on the verge of being a touch tough.

11:16Traditionally, these things are sort of braised for hours.

11:19Yes, chef.

11:20I think it's a nice personal connection.

11:21Thanks, chef.

11:22It's certainly elevated.

11:23Well done.

11:24Thank you, chef.

11:24Appreciate it.

11:27Up next, Anaya from Delaware, please.

11:29Let's go.

11:30If I can show chef Ramsey that I can execute a perfect risotto in 45 minutes, I definitely

11:36think that's worthy of a black jacket.

11:38I have a pan-seared salmon with a saffron risotto, a lobster sauce American, and a tomato fennel

11:44gremolata.

11:50But the flavors are there, right?

11:53But be super careful with saffron.

11:57Yes, chef.

11:57Because it doesn't need such a pungent, sort of bright saffron flavor.

12:04Up next, Anaya, let's go.

12:06I made a beautiful landscape portrait of Nevada out of food.

12:11Call me Anaya Picasso.

12:12So today I made for you a maple-glazed bone-in pork chop, a romesco sauce, a spiced cashew crumble,

12:20and a pickled asparagus.

12:22This concept came from the landscape of Nevada.

12:25I wanted to emulate that desert scenery with the sand.

12:29The pork's cooked beautifully.

12:30It's a really good dish.

12:32Does it need the sand?

12:33Not really.

12:34But everything on this plate works, and it harmonizes beautifully.

12:38Thank you, chef.

12:39Back in line, please.

12:40Henry, let's go.

12:46I've got an idea.

12:47I'm going to get some form of steak, and lo and behold, yes.

12:49Yes, chef.

12:49So we have a coffee-crusted ribeye, and I did a barbecue mole with Mexican-style street corn.

12:55Mmm.

12:55When you think Texas, you think barbecue.

12:57I said put the steak on the plate.

12:58You've done that to a T.

13:00Be careful the steak's a touch overcooked.

13:02Yes, chef.

13:02It's a really good dish.

13:03Thank you, chef.

13:03I've just tasted five of really good dishes, and I'll be honest, there's one dish that I'd

13:11like to give a black jacket to.

13:21I've just tasted five of really good dishes, and I'll be honest, there's one dish that I'd

13:25like to give a black jacket to.

13:29That jacket's going to.

13:36Ellie, well done.

13:37Good job, Ellie.

13:38Really well done.

13:38Good job, Ellie.

13:42That dish was delicious.

13:44Thank you, chef.

13:45You're about to enjoy the stunning, beautiful black jacket, Loud.

13:50Thank you, chef.

13:51Good job, Ellie.

13:55I did it.

13:57I represented me.

13:58I represented Nevada.

14:00And I can't wait to go home to my little brother, because he's going to be able to watch

14:03his big sister win a black jacket.

14:09Holy shit.

14:11This black jacket, I'm just f***ing insane.

14:21Vitamix!

14:23Thank you, thank you, thank you.

14:24I promise you, I will make the most amazing things in this Vitamix.

14:30Oh, my.

14:33Right, up next, Jada, let's go.

14:36Chef, I am so nervous.

14:38I can't even feel my toes right now.

14:39All right, chef, so this is Florida on a plate.

14:42It's going to be a red snapper that was seared in a pan and then butter basted.

14:45And then we've got, like, a crushed fingerling potato salad, if you will.

14:48And why this fish?

14:49My dad, he's a fisherman, so every time he'd have a mangrove or he'd have a red snapper,

14:53bring it home for me, and I'd fillet it up.

14:55Yeah, visually, it's enticing.

14:56The snapper's an ugly fish, and so you've elevated that.

14:58And you've got that sort of Florida sort of citrus note coming through.

15:02Yes, chef.

15:02That really good dish.

15:03Back in line, please.

15:03Thank you, chef.

15:04Mmm.

15:06Up next, Lisa, let's go.

15:07Chef.

15:07I have a deadly allergy, but I need this black jacket, so I'm hoping that I nail it,

15:14because obviously I can't taste it.

15:16It's almond crust and scallops, coconut curry sauce, black rice, tossed in some fresh herbs.

15:22This dish was actually inspired off of a chef that took me in in Temecula.

15:27I was always scared of working with seafood.

15:29I thought I was going to have an allergic reaction, but he and I worked on this dish, and it was beautiful.

15:33Wow, so you can never eat this dish?

15:35No, never.

15:38Flavors are absolutely bold.

15:39Rice needs another 60 seconds.

15:42Yes, chef.

15:42But it's you.

15:43And kudos for cooking something that you can't taste and nailing the cook.

15:49Thank you, chef.

15:49Great job.

15:50Thank you, Lisa.

15:51Good job, Lisa.

15:51I've got one more jacket to give out in this round.

15:59The next recipient of the black jacket, Jada.

16:05Oh, my God.

16:06Well done.

16:06Thank you so much, chef.

16:07Thank you so much.

16:08The dish was flawless and absolutely delicious.

16:12Enjoy.

16:13Go easy on those drinks.

16:14I cannot believe this right now.

16:15Knowing that I got the second black jacket, like, the youngest chef in this competition.

16:23What's up, bitch?

16:24My dad would be so proud of me right now.

16:33And it's dark, Blair.

16:36Right, you five.

16:38Two black jackets are gone.

16:39There are still three more up for grabs.

16:42Understood?

16:43Yes, chef.

16:44In your last challenge, you pay tribute to your state.

16:47For your next big challenge, we're going to pay tribute to our host state, Connecticut.

16:53Chefs, when you think about Connecticut cuisine, you think about seafood instantly.

16:58But Connecticut is also known for pizza.

17:03That's right.

17:04Legendary pizza.

17:05Luna pizza.

17:07Sally's Abitz.

17:08Frank Pepe's.

17:10And, of course, the iconic Mystic Pizza.

17:12You'll be making an incredible elevated pizza.

17:16Get creative.

17:17Got it?

17:18Yes, chef.

17:19Good.

17:19You've got 30 minutes.

17:21And your time starts now.

17:24Let's go, guys.

17:27Remember the brief, y'all.

17:28Creative, elevated.

17:29Yes, chef.

17:31Look, look, look.

17:34We have these pizza ovens turned all the way up for y'all, okay?

17:38Is it a pizza challenge?

17:42What'd you grab?

17:43All right, so I'm doing a little, like, clam multi-leak pie.

17:47A lot of pizza chefs in New York kind of are like, oh, if you put clams on something that's

17:50not a pizza, like, no, that, dude, because clam pizza isn't the best.

17:53Honestly, I kind of dig what Anthony's doing, like, clams, but those have to be perfectly

18:00cooked.

18:05I don't make the pizza at my house.

18:07My fiance makes the pizza.

18:09So I'm just going to stick to my favorite pizza.

18:11Render down chorizo.

18:13You have fresh avocado on there.

18:14You're going to have a nice marinara as the base.

18:17It's basically like a pizza taco combination.

18:20It's bomb.

18:20Too spicy?

18:21No, I like the heat.

18:22Her chef.

18:22See, like, Lisa's sauce looks really nice.

18:26You have an idea of what you're doing, Anaya?

18:28Um, so it's mushroom, a little bit of truffle.

18:31So you're doing a traditional pizza then, huh?

18:34Yes, but elevated.

18:35Sauce with the mushrooms?

18:37Sauce with the mushrooms.

18:37Elevated, chef.

18:38Okay.

18:39Elevated, I promise.

18:40I'm elevating it, I hope.

18:42Is Anaya's elevated?

18:44How the hell do you elevate a dough disc?

18:47I have no idea what I'm doing.

18:50The f**k's my knives.

18:51She seemed out of her element.

18:53Anaya is so cocky that she was so thrown that she didn't get a black jacket off the bat.

19:00And I see a f**k with her.

19:02God, I lost my train of thought.

19:04I think I can call my local pizza shop and have that same pizza delivered to my house.

19:09Don't make me have a job.

19:1115 minutes.

19:13Heard that.

19:1315 minutes.

19:14You're halfway there.

19:14I used to work in pizza shops, so let's go.

19:18Oh, is that ready?

19:20Hey.

19:22Bonjour.

19:23What are you doing with the figs?

19:24So the figs, I'm going to red wine braise.

19:26I'm going to do whipped ricotta with preserved lemon and truffle oil.

19:30And then to take it to a next level, I want to red wine braise figs.

19:36Elevated.

19:37Yes, chef.

19:38All right, Sid, come on.

19:46This is the most important pizza I've ever made in my life.

19:51Shrimp and goat cheese?

19:53Yeah, it could work.

19:54I love shrimp pizza.

19:56Marino would probably tell me that it's not pizza, and it's not Italian, and I disgraced Italy.

20:01But we're not in Italy right now.

20:04Out of the way, everything out of the way.

20:06Two and a half, guys.

20:08Let's go.

20:09Get those pizzas in.

20:11Let's go, guys.

20:12Two and a half minutes!

20:16Good.

20:17Careful, careful.

20:20Anthony, that's going to go quick, dude.

20:22Anthony, go back!

20:23I'm trying to kind of do multiple things at once.

20:26I have the pizza in.

20:27It's cooking.

20:28I'm going to turn my attention to this salad garnish.

20:30It's going to burn.

20:31Why are you walking away, Anthony?

20:33Anthony, you should never walk away from a pizza inside of a pizza oven.

20:39Go, go, go, go, go, go, go!

20:41Pardon me.

20:42I've got to grab mine.

20:43Wait, wait, wait.

20:44There were three people in that oven!

20:46I've got to return it.

20:47It's a total traffic jam at this pizza oven, man.

20:50Like, my pizza's kind of just overcooking in there.

20:52I'm worried about my pie.

20:53Oh, my God.

20:54Anthony, me!

20:55Man, this is a little too charred.

21:04It's kind of a nightmare.

21:06Check the bottom.

21:14Oh, my God.

21:15Anthony, this is intense.

21:19Man, this is a little too charred.

21:22It's kind of a nightmare.

21:23Check the bottom.

21:27That burnt!

21:28I'm a little bit nervous about this one, but maybe I can save this.

21:31You know, I don't have any time.

21:32I've got to roll with it.

21:34Last two minutes.

21:38Oh, my God, Sydney, you haven't even cooked your pizza!

21:41What the f***?

21:44I hate this.

21:46Come on, Sydney.

21:48I need you here in black jackets with me.

21:50I am so worried.

21:51Get your f***ing pizza all the past.

21:53Please, please, please.

21:5430 seconds to go.

21:57Walking hot.

21:58Behind you, hot.

21:59Y'all are making me nervous floating around with these pizzas.

22:02Oh, my God.

22:02If someone drops their pizza, I'm crying.

22:0515 seconds to go.

22:06Finishing touches, ladies.

22:08You got this.

22:08Oh, I can't watch.

22:10There you go, Lisa.

22:11There you go.

22:1110, 9, 8, 7, 6, 5, 4, 3, 2, 1.

22:22Well done.

22:25Oh!

22:30Right.

22:30Everybody happy with their pizzas?

22:32Yes, Chef.

22:32Good.

22:33Let's start with Lisa.

22:35Let's go.

22:36Chef.

22:36Please.

22:37I'm hoping Chef Ramsay loves avocado.

22:39I'm hoping he loves fresh cilantro, or else it's R.I.P.

22:44Rest in pizza, literally.

22:46All right.

22:46Describe the pizza, please.

22:48From being California, we love avocado and everything.

22:50So I did chorizo and avocado, spicy marinara.

22:54You also have cojita cheese, cilantro, and green peppers.

22:58I thought it was a little bit sort of plain Jane to begin with,

23:01but I got the essence of the sort of Spanish influence there.

23:04And the avocado, the tortilla cheese, the sausage.

23:06Delicious.

23:07Really good indeed.

23:08Good job.

23:08Thank you, Chef.

23:08Really good job.

23:09Wow.

23:10What a start.

23:11Right, next up, let's go for Henry's pizza.

23:14Let's go.

23:15My pizza, it just represents me.

23:17It's not overly complicated, but it also is elevated, for sure.

23:21And that's what I'm hoping to have come across for judging.

23:25What do we have, Henry?

23:26All right, so what we have is whipped ricotta and preserved lemon

23:30with prosciutto, red wine braised figs, and balsamic braised red onion.

23:34I think you've got a really nice Tuscan sort of rich pizza, but you have to be very careful

23:40when you add figs that are soaking wet.

23:42Yes, Chef.

23:43It just makes everything soggy.

23:44It just makes everything soggy.

23:46The worst thing in the world is soggy pizza.

23:51It's all about attention to detail.

23:53So, one little nick is like, hmm, hmm, not looking too good for Henry.

24:02Next up, let's go for Anthony's pizza.

24:04Let's go.

24:05The other pizzas look meh.

24:07You know, they all kind of look underwhelming.

24:09They look pretty simple.

24:10I feel like I definitely took the biggest risk.

24:12I know it's going to taste good.

24:13I'm just really hoping it's not too dark.

24:15So, I did a white sauce, a little bit of ricotta folded in, some guanciale, Calabrian chili, clam.

24:22Clams, where are they?

24:23The clams are chopped up.

24:25I chopped them up a little smaller so that you kind of get them on the whole pie.

24:28It's hard to take the clams.

24:30And underneath, it's very, very dark.

24:33You know, that mouthful there for me was just pure burnt flavor.

24:37Yes, Chef.

24:37It was such a shame because I love the ingredient combination.

24:41Thank you, Anthony.

24:42What a shame.

24:43Man, I couldn't have that up any worse, could I?

24:47Looks like the pizza challenge isn't going to be earning me a black jacket today, that's for sure.

24:51Right, next up, Sidney, let's go.

24:53Let's go, Sidney.

24:55I'm looking at everyone else's pizza going.

24:57My pizza doesn't have a lot going on.

24:59I'm completely left field compared to everyone else.

25:03Describe it, please.

25:04Chef, today I have a bechamel base as my sauce, shrimp as the protein,

25:09and a little braised fennel topped after cooking with some avocado.

25:13It looks mineralistic.

25:14Yes, Chef.

25:15A lot of the constructive criticism given to us throughout the competition is simplicity is best.

25:19I'm trying to learn from what I've been told.

25:22You look at it immediately thinking, it's a little bit underwhelming because there's not much going on.

25:26But it is good.

25:28It's a nice lightness.

25:29It's a sort of fragrant pizza.

25:31And it's cooked beautifully.

25:32Great job.

25:32Thank you, Chef.

25:33Wow.

25:33Anaya, let's go, please.

25:38Am I looking up to the pizza gods at this point?

25:41Like, please get me a black jacket, pizza gods.

25:44Please.

25:45Describe the pizza, please.

25:47So, Chef, for you today, I have a take on mushroom and sausage pizza.

25:51Right.

25:52It has a little bit of red wine braised tomato on there, some fresh sliced red onion,

25:57and I finished it with truffle oil and fresh thyme.

26:01I thought the tomatoes were a bit of an afterthought.

26:04But the way you've blistered them is really nice because it sort of purees in that sort of second burst of vibrancy in your mouth.

26:10But it's a good pizza and also the crust.

26:12It's lovely.

26:14Really good job.

26:15Thank you, Chef.

26:16My fingers and toes are crossed at this point because I don't want to do another challenge.

26:22The chef who's earned the next black jacket is...

26:29The chef who's earned the next black jacket...

26:41Judy, someone's going to walk in.

26:47Is.

26:53Sydney, congratulations.

26:55Really good job.

26:57That pizza was delicious.

26:58Thank you, Chef.

26:59Congratulations.

27:00Thank you so much.

27:01Head over to the black jacket lounge.

27:02I got a black jacket.

27:04I'm trying so hard to not cry but I did that

27:29Take this on!

27:31Take it off!

27:32Red dress!

27:33Red dress!

27:34Damn!

27:35Does this jacket look good on me?

27:39Hey, look what you got, baby!

27:41You got a pizza oven and a bun mix!

27:44Yes!

27:45You deserve it!

27:46Thank you!

27:47Oh, my God!

27:52The next black jacket goes to...

28:00Lisa!

28:01Well done!

28:02Really well done!

28:03Enjoy the lounge!

28:04Thank you, Chef!

28:05You deserve it!

28:06Thank you, Chef!

28:07Well done!

28:08Good job, Lisa!

28:09Well done!

28:15Dream come true, baby!

28:18I can't believe it!

28:19I'm in shock!

28:20I just want to make it the black jacket so I can show my daughter and my fiance that I could

28:25do it!

28:26And I could do it!

28:27I was going through like a rocky slope in my life a little bit after I had my daughter

28:32of, you know, losing confidence and thinking that I wasn't going to make it in my career and this

28:37is the opportunity telling you not to give up.

28:39So, you know, I'm very thankful for it, for sure.

28:42Oh!

28:43Wait, I just paired my makeup off!

28:46Right, all three of you, get yourselves back in the game.

28:50Sydney gets her jacket, I'm blacked out.

28:53I hear Lisa gets her jacket, I'm blacked out.

28:55So, I have to cook again.

28:57Pizza, saffron.

29:00We have one more challenge and one black jacket left.

29:06For your final black jacket challenge, you'll all be cooking with the same seven ingredients.

29:14Apple, mustard greens, elk, tenderloin, rhubarb, Idaho potatoes, crown royal, and finally,

29:24almonds.

29:25It's up to you what you do with it.

29:28But what I want to do is see your imagination.

29:30Your 45 minutes start now.

29:35I worked with these ingredients separately, never together.

29:39It's going to be challenging, but this is it.

29:41This is the final dance, the final song.

29:43I'm going to...

29:44Are you going over there Henry?

29:45Yeah.

29:46Okay.

29:47I'm going to cook my ass off and hopefully the culinary gods will smile upon me.

29:51You have to use all of your ingredients.

29:53Right?

29:54Yes, Chef.

29:55All right.

29:56Come on, Anaya.

29:57You know what the you're doing.

30:00Girl power.

30:01I wouldn't even know what I would do in this.

30:03I know.

30:04That's hard.

30:05That's hard.

30:06Yeah.

30:07Rhubarb, potato, oven.

30:08All of those?

30:09What's difficult about having to use the same ingredients as your competitors is that

30:13we all have to kind of make this dish our own.

30:15So whoever elevates this dish to a different level, that's who's going to win.

30:19I'm going to switch it up with the potatoes.

30:21I'm going to draw a little bit on my Michelin background for this dish.

30:24That's what kind of made me stand out this entire competition.

30:27This last black jacket's on the line, so now or never for showing finesse, you know?

30:32Okay, Anthony.

30:33All right.

30:34Michelin boy.

30:35Let's go.

30:36Oh, nice.

30:37Okay.

30:38A nice little seer.

30:39Oh, that's a good idea.

30:40I definitely think Anthony's Michelin star background is helping him right now.

30:45He made the humble Idaho potato.

30:49It looks like immaculate scallops.

30:52That's looks like scallops.

30:54Do you have an idea of what you want to do?

30:59I think I'm going to do a very thinly sliced potato.

31:01You kind of put them in a little circle.

31:03Okay.

31:04I lost two challenges so far.

31:06I feel very discouraged.

31:08My brain is everywhere.

31:10What if this doesn't work out?

31:11What if I go home?

31:12What if I don't get a black jacket?

31:14If I win this, it's going to be all women.

31:16If I, you know, it's just a lot.

31:18Are you putting those potatoes in the convection oven?

31:20I'm going to sear them in the pan.

31:22Okay.

31:23But what's like keeping it together though?

31:25Nothing.

31:29No, don't sear them, Manaya.

31:31Just go in the oven.

31:32I'm definitely rooting for Anaya.

31:34Like how amazing would it be to have literally all black jackets be women.

31:38But at that, be one of my friends.

31:40She's my girl.

31:45Oh, .

31:46Uh-oh.

31:47Look, I knew this was going to happen.

31:48You need to just leave it.

31:49Put it in the oven.

31:50Put it in the oven.

31:51Oh, .

31:52Oh, .

31:53Uh-oh.

31:54See, I knew this was going to put it in the oven, girl.

31:55Oh, .

31:56Oh, .

31:58See?

31:59That didn't work out well.

32:00Anaya's kind of freaking out.

32:01We're not in the business of panicking.

32:02We're in the business of figuring out.

32:03We're not in the business of panicking.

32:04We're in the business of figuring out.

32:05Get your together, girl.

32:06I might just scrap this whole idea.

32:07Stop.

32:08Get your with the potato.

32:09Are you pivoting?

32:10Yep.

32:11It's just going to be a simple palm puree.

32:12Oh, I can't even right now.

32:13I can't even right now.

32:14Put it in the oven.

32:15Put it in the oven, girl.

32:16Put it in the oven.

32:17Put it in the oven, girl.

32:18Cancel.

32:19See, dozer.

32:20Oh, .

32:21See?

32:22That didn't work out well.

32:23Anaya's kind of freaking out.

32:24We're not in the business of panicking.

32:25We're in the business of figuring out.

32:26Get your together, girl.

32:27I might just scrap this whole idea.

32:28Stop.

32:29Get your with the potato.

32:30Are you pivoting?

32:31Yep.

32:32Oh, I can't even right now.

32:35Let's go.

32:36Don't lose it.

32:3828 minutes.

32:39Let's see Henry.

32:41What are you making for Chef today?

32:42All right, so I'm thinking about taking the almonds and some of the rhubarb and doing,

32:47like, romesco.

32:48What is Henry doing?

32:50I blanch my mustard greens in boiling salted water, start to braise it with some garlic

32:56and chili flakes and some chicken stock, and just kind of let that marry and get sexy.

33:00Big sexy.

33:01Henry's got an idea.

33:02Henry's?

33:03He does.

33:04He knows what he's doing.

33:05Like, in his element.

33:06I got to stand out.

33:07You know, everything's on the line right now.

33:09You know, I've made it this far.

33:10I'm not ready to go home.

33:12Fingers crossed it works out.

33:13You can make Texas proud, Henry.

33:14I'm trying.

33:15Yeah, let's do it.

33:19I'm sure you guys give that elk time to rest.

33:22I don't even know what an elk looks like, bro.

33:24They don't have that where I'm from.

33:26Elk is really similar to venison.

33:29They shrink, like, so much, though, because there's no fat.

33:32Elk is not a protein that most chefs have ever had their hands on.

33:38It's tricky to cook.

33:39Those game meats are different.

33:41Good luck.

33:42I've never worked without tenderloin, so that's kind of my stress point right now.

33:47Please let this be like beef tenderloin.

33:49Elk really is lean, so it needs that extra fattiness.

33:54And almonds can add some fat to it.

33:56I mean, that buttery texture.

33:58So, almond crusting it just seems like the best option.

34:01She's gonna crust it.

34:03I don't want Anaya to get a black jacket.

34:05And at this rate, with the way that she is cooking, she seems frazzled.

34:10She does not know what she's doing.

34:12Hopefully, this stumps Anaya once and for all.

34:15You gotta get that crust on there.

34:17Yes, Chef.

34:18She's not gonna make it.

34:19There's no way.

34:20Come on, Anaya.

34:21You gotta hurry up.

34:22Yes, Chef.

34:23I'm going.

34:24Last three minutes.

34:25Here we go.

34:26Is that Anthony's?

34:33It's beautiful.

34:34Yeah.

34:35Yes.

34:36They all be tough.

34:38Yes, Chef.

34:39This competition does remind me of my Michelin days.

34:41You're very nervous.

34:42You got a lot on the line.

34:43You have a Michelin star on the line, but like, you have to make this dish perfect or you blew it.

34:4760 seconds.

34:48Let's go.

34:49Make sure you have all the ingredients on the plate, right?

34:51Seven ingredients.

34:52This is gonna be the last thing that I do.

34:55Is that Anaya's?

34:56That was Anaya's.

34:57Good job.

34:58That's right, girl.

35:00God, mate.

35:01F*** this one.

35:0520 seconds to go.

35:09You got it all on the plate?

35:10Yes, Chef.

35:11How do you feel?

35:12Five, four, three, two, one.

35:19Dude, this is gonna be so hard.

35:21Oh, my God.

35:22This is gonna be so hard.

35:23It's time to see who distinguished themselves with a dish worthy of the final black jacket.

35:30Henry, let's go, please.

35:33I'm just excited to get this over and done with.

35:36I want my black jacket.

35:37Okay.

35:38Describe the dish, please.

35:39What I did was a pan-seared elk tenderloin.

35:42I did a romesco with the blanched almonds, braised mustard greens, and then I kind of crisped them up a little bit with some butter.

35:50It looks beautiful.

35:51Thank you, Chef.

35:52And it's rested well as well.

35:53Nice and pink in the center.

35:54But the way you cook greens that way, it has this after-lingering, greasy effect.

36:04I'm nitpicking.

36:05But the cook is spectacular.

36:07Thank you, Chef.

36:08Good job, Henry.

36:09Solid start.

36:10Up next.

36:11Anaya, please.

36:12Let's go.

36:13I'm, like, panicking.

36:14It's a lot at stake right now.

36:15There's only one jacket left.

36:16So, describe the dish, please.

36:17Chef, for you today, I have a simple palm puree, braised mustard greens with apple.

36:20The elk tenderloin is seared and crusted in almonds.

36:24That visually looks beautiful.

36:25Thank you, Chef.

36:26You can see the cook on the tenderloin.

36:28Beautifully done.

36:29Greens are delicious.

36:30Thank you, Chef.

36:31Um, I think a touch more cream with butter in the mash.

36:34I was a bit worried about the almonds not being toasted enough but they are.

36:46It's really good.

36:48Thank you, Chef.

36:56Thank you, Chef.

36:57Finally, Anthony, please, let's go.

37:01I feel confident that Henry and Anaya's dishes weren't perfect,

37:03so I'm hoping that mine can pull through.

37:05I want a black jacket so bad, man.

37:08Chef, I have an elk tenderloin with some braised mustard greens,

37:11some potato fondant.

37:13It's quite nerve-wracking cooking tenderloin.

37:14How did you feel?

37:15You know, I actually never cooked elk before.

37:17Wow.

37:17Today's first.

37:18Well done.

37:19Cook is beautiful.

37:20Be careful when you put so much garlic in those greens.

37:23Yes, chef.

37:24There's a really nice earthiness to the cook

37:26and what you've done.

37:27Well done.

37:28Pretty well done.

37:29Wow.

37:31Good job, chef.

37:32Good job.

37:32Thanks, bro.

37:33Three really strong dishes and three phenomenal chefs.

37:36Unfortunately, there's only one more black jacket.

37:39That means two of you will be going home.

37:43The ladies are powerhouses,

37:45but, you know, you can't cow me and Anthony out of the fight.

37:48We're the last two gents for a reason.

37:52So hard.

37:56There's only one more black jacket.

38:04That means two of you will be going home.

38:09Henry.

38:10Yes, chef.

38:11Step forward.

38:18Henry, that dish was good.

38:20Unfortunately, it wasn't good enough.

38:27Yes, chef.

38:27You've done yourself proud.

38:28You've done Texas proud.

38:29It's obvious there's a bright future for you.

38:32Thank you, chef.

38:34Thank you very much.

38:34Give me your jacket, please.

38:35Yes, chef.

38:39Bye, Henry.

38:41Never, ever easy.

38:42This competition really tested my ability to dig down deep

38:48and give even more than I actually thought I had to give.

38:51And I'm just super excited to take everything that I learned here at Hell's Kitchen

38:54and just apply it to the restaurant back in Dallas.

38:58Anaya, Anthony, please step forward.

39:06There's only one black jacket left.

39:08Congratulations goes to...

39:09Anaya.

39:19You've earned it, girl.

39:20Thank you, chef.

39:21Congratulations.

39:21Thank you so much, chef.

39:23It's spectacular.

39:24Go get it.

39:25I'm a little shocked because I didn't think Anaya's dish looked that pretty.

39:28There goes my jacket.

39:30Oh, my God.

39:31The emotional distress I felt today is all worth it.

39:36Oh, Anthony, I want you to continue.

39:43You've got youth on your side, and you've got a great brain on your shoulders.

39:46Thank you, chef.

39:47Please give me a jacket, young man.

39:48I appreciate it.

39:49Thank you, bud.

39:49You did some great things here.

39:51Thank you so much.

39:51Remember that.

39:52I really appreciate the opportunity.

39:53Take care, bud.

39:56You know, it's definitely rough.

39:57I would have loved to get the black jacket, but ultimately, I can leave holding my head

40:01high.

40:01I talked my fair amount of during this competition, but I definitely held my own, and I backed

40:05it up.

40:06I think I'm the only chef ever from Iowa to be on the show, so I'm proud of that.

40:10Anaya is walking through the door.

40:19Yay.

40:22Oh, my God.

40:23Oh, my God.

40:25Holy.

40:26That makes me feel so good.

40:28I mean, we always told one another, like, we're going to make it to black jackets, but

40:32it's easy to give up hope when you kind of have everybody walking in through that door.

40:36We did it, bitch.

40:38We did it.

40:40Holy crap.

40:45We beat the boys.

40:48I'm a winner, winner, chicken dinner.

40:50A winner, winner, elk, tenderloin dinner.

40:56What the hell?

40:57Is there potty there?

41:00The front is here.

41:04Like, oh, I'm going to grab him and give him a hug.

41:07Are you good?

41:08Yes.

41:08Oh, my God.

41:11Listen, I mean, history in the making.

41:13Female?

41:14Oh, it's female.

41:16All five black jackets are female.

41:20This is history in the making, and I am a part of it.

41:24All right, come on.

41:24Oh, my God.

41:25Oh, my God.

41:26Oh, my God.

41:27Oh, my God.

41:28Marino.

41:29What?

41:29What the are you wearing?

41:31What's on here?

41:32I'm wearing it.

41:33I'm wearing it.

41:33Oh, my God.

41:34Oh, thanks.

41:36Yay!

41:38I would go dancing with Marino in a heartbeat.

41:42Mm, mm, mm, mm, mm.

41:44You got to take it back to the...

41:45If this girl wasn't dead before, it certainly is now.

41:50Oh, my God.

41:52Grave away.

41:53Thank you so much, Chef.

41:54You should be incredibly proud, honestly.

41:56Seriously.

41:57Thank you, Chef.

41:57Well done.

41:58Come on.

41:59Amazing.

42:00Woo!

42:03Next time on Hell's Kitchen, Battle of the States.

42:06Good night.

42:07Woo!

42:08You guys, it's just us in here.

42:11When the chefs decide to cut loose...

42:13Do you want to do one, Anaya?

42:15Yes.

42:15Cheers.

42:15Will they celebrate a little too much?

42:19I think I need to throw up.

42:21Oh.

42:25And when their performance in the kitchen begins to suffer...

42:28Whoa, whoa.

42:30Don't stand there, Stare and I.

42:32Let's go.

42:32Yes, Chef.

42:33Will Chef Ramsay discover what they've been up to?

42:36I found this.

42:38Oh, my God.

42:39I am mortified right now.

42:41It's all next time on Hell's Kitchen.

42:43That is the first.

42:45Best Medicine is the most charming show of the new year.

42:48Catch the series premiere this Sunday after...

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