Hells Kitchen - Season 24 Episode 12- The Day of the Jackets
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00:00Let's go!
00:00Come on, guys!
00:01Teams competed in a tag-team Chinese cuisine challenge.
00:05Switch! Let's go!
00:07Designed to test their creativity and their communication skills.
00:11I got all your components. Everything is over there.
00:12Get your chicken off.
00:14Guest judge Buda Lowe loved Jada's dumplings.
00:17Really beautiful. You have to go to the blue team.
00:20And Lisa's sweet and sour duck.
00:22Definitely getting the sweet and sour flavor.
00:24We'll be going to the red team. Well done.
00:26But with the score tied, it was Ellie's...
00:29...hand-seared soy sauce prawn.
00:31Overall, the flavor's definitely that.
00:33We're going to the red team.
00:34Thank you so much, chef.
00:35...that 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.
00:54...had him being embarrassed at the pass.
00:56Where's the sauce?
00:57Sauce.
00:58Where's the sauce, Jada?
00:59...while Sydney...
01:00All right, ladies, let's push!
01:01...Lisa...
01:02Go, go, go!
01:03...and Ellie...
01:03Coming up right now!
01:05...led the red team to victory.
01:07Congratulations.
01:07Thanks, chef.
01:09The blue team lost, and Henry nominated...
01:12Anthony?
01:12...and...
01:13Jaden.
01:14...chef Ramsey decided to say farewell to...
01:17Jaden.
01:18Good night.
01:19...ending his dream of becoming head chef...
01:21...at Hell's Kitchen Foxwoods Resort Casino...
01:23...in Nash & Tucket, Connecticut.
01:25...and now, the continuation of Hell's Kitchen.
01:31Get out of there!
01:32Yes, chef.
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.
01:52That'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 nailed 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.
02:07The way we talk to each other, but, um...
02:09...we both have 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!
02:17I wasn't expecting to make friends walking into here.
02:20To just have somebody that you truly can talk to, you know,
02:23and truly can lean on, it's been quite a blessing.
02:26Turn the pan down, bitch.
02:27Shut up.
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,
02:53you'll be crowned Season 24 Hell's Kitchen Champion.
02:59Did someone say champion?
03:03Please welcome, everybody, WWE superstar Big E.
03:08Wow.
03:11You've won the triple crown.
03:12Yes, sir.
03:13WWE champion.
03:15Intercontinental champion.
03:16Come on, Big E.
03:17Do you not leave anything else ready to be 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 Da Chef.
03:23Just Da Chef.
03:24I'm the chef.
03:27Lil' Red.
03:28She ain't messing around.
03:30Welcome to the gun show.
03:33Look at these flimsy arms.
03:36It might be Captain .
03:37I 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.
03:48Oh, 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, it takes determination, and it takes a lot of focus.
04:07Big E, thank you for your insight.
04:08And what it takes to be a champion.
04:10Did 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.
04:25How do you stay on top of your game?
04:27A high level of commitment, a constant want for improvement,
04:32and always staying at the cutting edge of your game.
04:37Hang on a second!
04:38Oh, f***!
04:45What the f*** is happening?
04:48Braun Simon!
04:49Mal!
04:50It's 8 in the morning, this guy's busting through drywall.
04:55Hang on a second!
04:57I haven't even had coffee yet.
04:58Yeah!
04:59Hell yeah!
05:00I'd let him take my lunch money, are you f***ing kidding me?
05:03Don'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.
05:32There 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
05:47new delicious flavors that are unique to their region.
05:51We know each of you are here representing a different state.
05:54So, for your first challenge,
05:56Chef Ramsay would like you to create a dish
05:58that best celebrates your state.
06:00So, you better make sure they're big,
06:02bold, and undeniable.
06:04You've all got 45 minutes to put your state on a plate.
06:10Your 45 minutes start now!
06:13Let's go!
06:18Jay, do you want to tell me what you're making?
06:19Yes, sir.
06:20I am making, um, roasted snapper on top of, like,
06:24a 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
06:33if 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.
06:42My dad never failed to make it a point
06:45to take me to the store to buy ingredients
06:46for whatever random dish that I wanted to make as a kid.
06:50So, I owe it all to him.
06:51I'm thinking in the oven for, like, five minutes.
06:53What are you working on, Ellie?
06:57Chef, I'm going to be doing bone-in pork chop
06:59and 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,
07:11so I am choosing colors to emulate what I see back home.
07:15Nevada desert.
07:16Yeah.
07:18What's this?
07:18The sauce?
07:19This is just the start to this kind of glaze
07:22for this pork belly.
07:23Cool.
07:24I'm going to do, like,
07:24a sweet and spicy pork belly tostada.
07:26This is actually, like, an ode
07:28to 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,
07:36and then I'll pat dry and fry.
07:38I want to kind of make him proud on this one,
07:40so I got to pray to the Iowa Pork Council,
07:42which 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,
07:51so I'm very used to eating venison.
07:53As a kid growing up in North Carolina,
07:55my 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.
08:09Take 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,
08:18and then I'm going to do a barbecue mole.
08:20Texas is such a melting pot.
08:22I'm going to try to incorporate
08:24some of the great different cultures
08:26that we have in Texas.
08:27I got to do the Lone Star State proud.
08:29Mole, mole, mole, mole, mole.
08:31Barbecue sauce.
08:32Y'all are at about 16 minutes left, okay?
08:3616 minutes hurt, chef.
08:38Make sure you wash your hands
08:39so that you're allergic to scallops, right?
08:40Yeah, severely, chef.
08:41I'm allergic to shellfish,
08:43but I'm doing an almond-crusted scallop dish
08:46because 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,
08:53I have found myself with this Japanese chef
08:57inspiring 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,
09:08and I have a good feeling
09:09that it's going to give me that black jacket.
09:11The 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,
09:20my pop definitely made a lot of salmon and yellow rice,
09:23so today I am making pan-seared salmon
09:26with a saffron risotto in lobster sauce American.
09:30It certainly is yellow.
09:31Yes, chef.
09:34Is that a bad thing, chef?
09:36My risotto has to be cooked perfectly.
09:39The black jacket's on the line.
09:4230 seconds.
09:43Let'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,
09:538,
09:547,
09:556,
09:565,
09:574,
09:583,
09:592,
10:001.
10:01Well done.
10:03Now,
10:04we're going to begin with
10:06Sydney.
10:08Come on, Syd.
10:09I'm feeling super confident
10:11about my dish.
10:13It 100% represents
10:14my state of North Carolina.
10:16Okay, Sydney,
10:17describe the dish, please.
10:18I have a herb and pine nut crusted venison tenderloin,
10:21a 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,
10:37the gaming with the fig and the jam.
10:39Such a shame because it's flavorsome.
10:40It's just a touch overcooked.
10:42Really good job.
10:43Thank you, chef.
10:46Well done.
10:47Up next, Anthony from Iowa.
10:49Let's go.
10:50I think my dish looks sexy.
10:52Let's go, baby, Iowa.
10:53Right, Anthony, 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.
11:21Thank you, 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.
11:29If 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
11:43fennel gremolata.
11:44So the flavors are there, right?
11:53But be super careful with the saffron.
11:57Yes, chef.
11:57Because it doesn't need such a pungent, sort of bright saffron flavor.
12:01Up next, Ali, let's go.
12:06I made a beautiful landscape portrait of Nevada out of food.
12:11Call me Ali Picasso.
12:13So 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.
12:40Yes, chef.
12:42Henry, let's go.
12:43I'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 steaks are a touch overcooked.
13:02Yes, chef.
13:02It's a really good dish.
13:03Thank you, chef.
13:07I've just tasted five really good dishes, and I'll be honest, there's one dish that I'd like
13:11to give a black jacket to.
13:13That jacket's going, too.
13:36Ellie, well done.
13:37Good job, Ellie.
13:38Really well done.
13:38Good job, Ellie.
13:39That 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.
13:51Good 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 his big
14:04sister win a black jacket.
14:07Oh, holy...
14:10This black jacket loud is f***ing insane.
14:19F***ing...
14:19Vitamix!
14:24I promise you, I will make the most amazing things in this Vitamix.
14:31Oh, my...
14:32Right, up next, Jada, let's go.
14:35Chef, I am so nervous.
14:38I can't even feel my toes right now.
14:40All right, chef, so this is Florida on a plate.
14:42It's going to be 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.
15:05Up next, Lisa, let's go.
15:07Chef.
15:08I 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.
15:36Never.
15:38Flavors are absolutely bold.
15:39Rice needs another 60 seconds.
15:41Yes, chef.
15:42But it's you, and 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.
15:54I've got one more jacket to give out in this round.
15:59The next recipient of the black jacket, Jada.
16:05Oh, my God.
16:05Well done.
16:06The 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.
16:33I'm a joggler.
16:36Right, you five.
16:37Two 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.
16:52Chefs, 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.
17:05Lunar pizza.
17:07Sally's Abits.
17:08Frank Pepe's.
17:09And, 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, and 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.
17:32F***.
17:34We have these pizza ovens turned all the way up for y'all, okay?
17:38Is it a pizza challenge?
17:40What'd you grab?
17:43All right, so I'm doing a little, like, clam multi-leaf pie.
17:47A lot of pizza chefs in New York kind of are like, oh, if you put clams on something, it's
17:50not a pizza.
17:51Like, no, f*** that, dude, because clam pizza's the best.
17:56Honestly, I kind of dig what Ampany's doing, like, clams.
17:59But those have to be perfectly cooked.
18:00I don't make the pizza at my house.
18:07My fiancé makes the pizza.
18:09So I'm just going to stick to my favorite pizza.
18:11Render down chorizo.
18:12You 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.
18:19It's bomb.
18:20Too spicy?
18:21No, I like the heat.
18:22Hurt, chef.
18:22See, like, Lisa's sauce looks really nice.
18:24You have an idea of what you're doing, Anaya?
18:28Um, so it's mushroom, a little bit of truffle.
18:31If you're doing a traditional pizza, then, huh?
18:34Yes, but elevated, chef.
18:35Sosage and mushrooms?
18:37Sosage and mushrooms.
18:38Elevated, 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 disk?
18:47I have no idea what I'm doing.
18:50The f***'s my knives.
18:51She's seen out of her element.
18:52And Anaya 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*** 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 nervous.
19:1115 minutes.
19:13Heard that.
19:1315 minutes.
19:14You're halfway there.
19:15I used to work in pizza shops, so let's go.
19:18Oh, hey!
19:19Hey!
19:19What are you doing with the figs?
19:24So the figs, I'm going to red wine braised.
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 braised 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?
19:52Yeah, 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.
20:03Out 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.
20:21Anthony, go back!
20:22Anthony, go back!
20:23I'm trying to kind of do multiple things at once.
20:26I have the pizza in, it's cooking, I'm going to turn my attention to this salad garnish.
20:30It's going to burn.
20:31Why are you walking away, Anthony?
20:34You 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 got to grab mine.
20:44What were three people in that oven?
20:46I got to resume it.
20:47It's a total graphic 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.
20:55F***, man, this is a little too charred.
21:04It's kind of a nightmare.
21:06Check the bottom.
21:07Oh, my God.
21:14Anthony, this is intense.
21:19F***, man.
21:20This is a little too charred.
21:22It's kind of a nightmare.
21:24Check the bottom.
21:27That f*** 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 got to roll with it.
21:34Last two minutes.
21:35Oh, my God.
21:39Sydney, 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 jacket with me.
21:50I am so worried.
21:51Get your f*** pizza.
21:52All the pads.
21:53Please, please, please.
21:5430 seconds to go.
21:57Walking hot.
21:58Behind you.
21:59Hot.
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.
22:0415 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.
22:1210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
22:22Well done.
22:25Oh!
22:25Oh!
22:30Right.
22:30Everybody happy with their pizzas?
22:31Yes, Chef.
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.
22:41Or else it's R.I.P.
22:44Redfin 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, but I got the essence of
23:02the sort of Spanish influence there.
23:04And the avocado, the tortilla cheese, and the sausage.
23:06Delicious.
23:07Really good indeed.
23:07Good job.
23:08Thank you, Chef.
23:08Really good job.
23:09Thanks, Chef.
23:10What a start.
23:11All right.
23:12Next 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.
23:24What do we have, Henry?
23:26All right.
23:26So what we have is whipped ricotta and preserved lemon with prosciutto, red wine braised figs,
23:32and balsamic braised red onion.
23:35I think you've got a really nice Tuscan sort of rich pizza.
23:38But you have to be very careful when you add figs that are soaking wet.
23:42Yes, Chef.
23:43It just makes everything soggy.
23:48The worst thing in the world is soggy pizza.
23:51It's all about attention to detail.
23:53So one little Nick is like, hmm.
23:57Hmm.
24:00Not 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.
24:17Yeah.
24:17A little bit of ricotta folded in.
24:19Some guanciale, Calabrian chili, clam.
24:22Clams, where are they?
24:23The clams are chopped up.
24:24I chopped them up a little smaller so that you kind of get them on the whole pie.
24:27And it's harder 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.
24:44Man, 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.
24:50That'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,
25:07shrimp as the protein,
25:09and a little braised fennel topped after cooking with some avocado.
25:13It looks mineristic.
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, and it's cooked beautifully.
25:32Great job.
25:32Thank you, Chef.
25:33Wow.
25:37Anaya, 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, please.
25:45Describe the pizza, please.
25:46Uh, so, 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,
25:55some fresh sliced red onion,
25:57and I finished it with truffle oil and, uh, fresh thyme.
26:01Um, I thought the tomatoes were a bit of an afterthought,
26:03but the way you've blistered them is really nice
26:07because 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.
26:14Thank you, Chef.
26:16My fingers and toes are crossed at this point
26:18because I don't want to do another challenge.
26:22The chef who's earned the next black jacket is...
26:27The chef who's earned the next black jacket is...
26:40The chef who's earned the next black jacket...
26:42Jesus, someone's going to walk in.
26:44The chef who's earned the next black jacket is...
26:51Sydney, congratulations.
26:55Really good job.
26:56Chef.
26:57That pizza was delicious.
26:58Thank you, Chef.
26:59Congratulations.
27:00Thank you so much.
27:01Head over to the black jacket lounge.
27:03I got a black jacket.
27:04No one's in here.
27:13Oh, my God.
27:15Oh, my God.
27:16Oh, my God.
27:18I'm trying so hard to not cry.
27:27I'm going to give him...
27:28I did that.
27:29Take this off.
27:30Take it off.
27:31A dress.
27:32Red dress.
27:34Damn.
27:35Does this jacket look good on me?
27:39Hey, look what you got, baby.
27:40You got a pizza oven and a bun mix.
27:44Yes.
27:44You deserve it.
27:47Oh, my God.
27:48The next black jacket goes to...
28:00Lisa.
28:01Well done.
28:02Really well done.
28:05Enjoy the lounge.
28:06Thank you, Chef.
28:07You deserve it.
28:07Thank you, Chef.
28:08Good job, Lisa.
28:08Well done.
28:15Dream come true, baby.
28:17I can't believe it.
28:19I'm in shock.
28:21I just want to make it to black jacket so I can show my daughter and my fiance that I could do it.
28:27I was going through, like, a rocky slope in my life a little bit after I had my daughter of, you know, losing confidence and thinking that I wasn't going to make it in my career.
28:36And this is the opportunity telling you not to give up.
28:39So, you know, I'm very thankful for it, for sure.
28:42Oh, wait.
28:43I just paid my makeup off.
28:45All right.
28:46All three of you, get yourselves back in the game.
28:50Sydney gets her jacket.
28:51I'm blacked out.
28:53I hear Lisa gets her jacket.
28:54I'm blacked out.
28:55So, I have to cook again.
28:56Oh, pizza.
28:58Saffron.
28:58We 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.
29:13Apple, mustard greens, elk, tenderloin, rhubarb, Idaho potatoes, crown royal, and finally, almonds.
29:26It's up to you what you do with it.
29:28But what I want to do is see your imagination.
29:29Your 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?
29:45Okay.
29:45I'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, right?
29:54Yes, chef.
29:55All right.
29:57Come on, Anaya.
29:58You know what the f*** 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.
30:04That's hard.
30:05Yeah, rhubarb, potato, almond.
30:06You got to use all of those?
30:09What's difficult about having to use the same ingredients as your competitors is that we 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 potato, I think.
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?
30:33Okay, Anthony.
30:34All right, Michelin boy, let's go.
30:38Oh, nice.
30:39Oh, and a nice little sear.
30:42Oh, that's a good idea.
30:43I definitely think Anthony's Michelin star background is helping him right now.
30:46He made the humble Idaho potato look like immaculate scallops.
30:53That smokes.
30:54It was a scallops.
30:58Do you have an idea of what you want to do?
31:00I think I'm going to do a very thinly sliced potato.
31:02And you kind of put them in a little circle.
31:04Okay.
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.
31:21Okay.
31:22But what's like keeping it together, though?
31:24Nothing.
31:25No, don't sear them in the pan.
31:30Just go in the oven.
31:32I'm definitely rooting for Anaya.
31:33Like, how amazing would it be to have literally all black jackets be women, but at that, be
31:39one of my friends?
31:40She's my girl.
31:44Oh, f***.
31:45Uh-oh.
31:46Look, I knew this was going to happen.
31:47Put it in the oven.
31:49Put it in the oven.
31:50Oh, f***.
32:02Oh, f***.
32:03Her bowl.
32:03Oh, look.
32:04See, I knew this was going to put it in the oven, girl.
32:08F***.
32:09Oh, f***.
32:13See?
32:15That didn't work out well.
32:16Anaya's kind of freaking out.
32:17We're not in the business of panicking.
32:19We're in the business of figuring f*** out.
32:20Get your f*** together, girl.
32:22I might just scrap this whole idea.
32:24Stop with the potato.
32:28Are you pivoting?
32:29Yep.
32:29It's just going to be a simple palm puree.
32:32Oh, I can't even right now.
32:35Stop, don't.
32:36This is 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.
33:03He knows what he's doing.
33:04I think he's 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.
33:11Fingers crossed it works out.
33:13You can make Texas proud, Henry.
33:14I'm trying.
33:15Yeah, let's do it.
33:19Make sure you guys give that elk on the rest.
33:22I don't even know what a elk looks like, bro.
33:24They don't have that where I'm from.
33:27Elk 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.
33:37It's tricky to cook.
33:39Those game meats are different.
33:40Good 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.
33:50Elk really is lean, so it needs that extra fattiness.
33:54And almonds can add some fat to it.
33:56I mean that buttery texture, so almond crusting it just seems like the best option.
34:01She's going to 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 got to get that crust on there.
34:17Yes, Chef.
34:18She's not going to make it.
34:19There's no way.
34:20Come on, Anaya.
34:21You got to hurry up.
34:21Yes, Chef.
34:22I'm going.
34:23Last three minutes.
34:24Here we go.
34:29Is that Anthony's?
34:33It's beautiful.
34:34Yeah.
34:35Yes.
34:37Elk, it's up.
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
34:46you blew it.
34:4760 seconds.
34:48Let's go.
34:48Make sure you have all the ingredients on the plate, right?
34:51Seven ingredients.
34:53This is going to be the last thing that I do.
34:55Is that an I?
34:55That was an I.
34:57Good job.
34:58That's right, girl.
35:00God, I'm going to f*** this time.
35:0420 seconds to go.
35:09You got it all on the plate?
35:10Yes, Chef.
35:10How do you feel?
35:10Five, four, three, two, one.
35:18Dude, this is going to be so hard.
35:21This is going to be so hard.
35:24It'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, describe 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.
35:51If you're on a plate, you cook with such finesse and you cook with heart.
35:54Thanks, Chef.
35:55So the elk is cooked beautifully.
36:00Thanks, Chef.
36:00And it's rested well as well.
36:01Nice and pink in the center.
36:02But the way you cook greens that way, it has this after-lingering, greasy effect.
36:11I'm nitpicking, but the cook is spectacular.
36:15Thank you, Chef.
36:16Good job, Henry.
36:17Solid start.
36:18Up next, Anaya, please, let's go.
36:21I'm, like, panicking.
36:23It's a lot at stake right now.
36:25There's only one jacket left.
36:27Sir, describe the dish, please.
36:29Chef, for you today, I have a simple palm puree braised mustard greens with apple.
36:34The elk tenderloin is seared and crusted in almonds.
36:38It visually looks beautiful.
36:39Thank you, Chef.
36:39You can see the cook on the tenderloin.
36:41Beautifully done.
36:42The greens are delicious.
36:47Thank you, Chef.
36:48I think I touched more cream and butter in the mash.
36:51I was a bit worried about the almonds not being toasted enough, but they are.
36:54It's really good.
36:55Thank you, Chef.
36:58Finally, Anthony, please, let's go.
37:01I feel confident that Henry and Anaya's dishes weren't perfect, so I'm hoping that mine can pull through.
37:05I want a black jacket so bad, man.
37:07Chef, I have an elk tenderloin with some braised mustard greens, some potato fondant.
37:13It's quite nerve-wracking, cooking tenderloin.
37:14How did you feel?
37:15You know, I actually never cooked out before.
37:17Wow.
37:17Today's first.
37:18Well done.
37:19Cook is beautiful.
37:20And be careful when you put so much garlic in those greens.
37:23Yes, Chef.
37:23There's a really nice earthiness to the cook and what you've done.
37:27Well done.
37:27Pretty well done.
37:29Wow.
37:31Good job, Chef.
37:31Good job.
37:32Thanks, bro.
37:33Three really strong dishes and three phenomenal chefs.
37:36Unfortunately, there's only one more black jacket.
37:38That means two of you will be going home.
37:43The ladies are powerhouses, but, you know, you can't count me and Anthony out of the fight.
37:48We're the last two gents for a reason.
37:52So hard.
37:52There's only one more black jacket.
38:04That means two of you will be going home.
38:07Henry.
38:10Yes, Chef.
38:11Step forward.
38:18Henry, that dish was good.
38:23Unfortunately, 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.
38:33Thank you very much.
38:34Give me your jacket, please.
38:35Yes, Chef.
38:39Bye, Henry.
38:41Never, ever easy.
38:44This competition really tested my ability to dig down deep and give even more than I actually
38:50thought I had to give.
38:51And I'm just super excited to take everything that I learned here at Hell's Kitchen and just
38:54apply it to the restaurant back in Dallas.
38:57Anaya, Anthony, please step forward.
39:00There's only one black jacket left.
39:08Congratulations goes to...
39:10Anaya.
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.
39:28And there goes my jacket.
39:29Oh, my God.
39:31The emotional distress I felt today is all worth it.
39:39Oh, Anthony.
39:41I want you to continue.
39:43You've got youth on your side.
39:44And 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, man.
39:49You did some great things here.
39:51Thank you so much.
39:51Remember that.
39:52I really appreciate the opportunity.
39:53Take care.
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 s*** during this competition, but I definitely held my own,
40:05and I backed it up.
40:06I think I'm the only chef ever from Iowa to be on the show, so I'm proud of that.
40:16Anaya's walking through the door.
40:19Yay.
40:22Oh, my God.
40:24Oh, my God.
40:25Holy s***.
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 made it, bitch.
40:38We made it.
40:40Oh, girl.
40:41Oh, my God.
40:43Black jackets.
40:44Holy crap.
40:45We beat the boys.
40:47Yeah.
40:48I'm a winner, winner, chicken dinner.
40:50A winner, winner, elk tinderloin dinner.
40:56What the hell?
40:57Is there a party there?
40:58Oh, my God.
40:59Oh, my God.
41:00Oh, my God.
41:00Is there a party there?
41:02Like, oh, I'm going to grab them and give them a hug.
41:07Really good?
41:08Yes.
41:08Yes.
41:09Oh, my God.
41:11Listen, I mean, history in the making.
41:13Female.
41:13Oh, it's female.
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.
41:23All right, come on.
41:24Oh, my God.
41:25Oh, my God.
41:26Oh, my God.
41:27Marino, what the are you wearing?
41:31What's on here?
41:32I'm wearing it.
41:33That was last boy.
41:34Oh, mate.
41:38I would go dancing with Marino in a heartbeat.
41:44And you got to take it back to the...
41:47If this girl wasn't dead before, it certainly is now.
41:50Oh, my God.
41:52Thank you so much, Chef.
41:54You should be incredibly proud, honestly.
41:56Seriously.
41:57Thank you, Chef.
41:57Well done.
41:58Come on.
41:58Come on.
41:58Come on.
41:59Come on.
41:59Come on.
42:03Next time on Hell's Kitchen, Battle of the States.
42:06Good night.
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?
42:14Yes.
42:15Cheers.
42:15Cheers.
42:16Will they celebrate a little too much?
42:19I'm going to need to throw up.
42:21Oh.
42:21And when their performance in the kitchen begins to suffer...
42:28Whoa, whoa.
42:30Don't stand there, Stan 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 a 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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