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00:01Previously on Hell's Kitchen Battle of the States...
00:04What the hell? Why would you do that?
00:06The chefs were tasked with creating unique scallop ditches...
00:10I can't get this one open.
00:11...for a chance at the highly sought-after...
00:13...from the blue team.
00:15Antonio, Chris, and Jaden drew high praise...
00:20Scallops are cooked beautifully.
00:21...while Lisa, Jada, Anaya, and Kat were the top contenders from the Red.
00:27Great job.
00:28Ultimately, it was Anaya from Delaware...
00:30Outstanding job. Well done.
00:31Thank you, Chef.
00:32...and Chris from New Jersey...
00:34...who were awarded the punishment passes.
00:36I'm blanking!
00:37...but the good news was short-lived...
00:39...as Chef Ramsay announced that at least one chef...
00:43...will be going home.
00:45...Rhode Island's Cara Marie...
00:46It looks over the top.
00:48...New York's Maddie...
00:49If you serve this in the restaurant, they are sending it back.
00:51...Montana's Chase...
00:53It looks like Kat's puked up in there.
00:54...and Alaska's Carlos from the blue team...
00:56...were big disappointments.
00:58It's solid.
00:59What does that tell you?
01:00It's over a good chef.
01:01...in the end, it was...
01:02Carlos.
01:03...who was sent packing...
01:06...at opening night's dinner service.
01:08I'm ready.
01:09...Jada from Florida impressed early on appetizers.
01:11Delicious risotto.
01:12Really good.
01:13...while on the fish station, Kat from Maryland...
01:15We're not going to half cook a scallop.
01:17...and Maddie from New York were both in a confused state of mind.
01:21Two pork, two chicken, one half.
01:24Oh, my.
01:25...sinking the red team's chances at completing service.
01:28All of you, get out!
01:29...in the blue kitchen...
01:30...me, dude.
01:31I just put peas in the risotto.
01:32...Louisiana's Bradley struggles with risotto.
01:35It's broken, it's broken.
01:36Restart it, restart it.
01:37...and Chase's flatbread fails...
01:40...roll bread.
01:41...brought about an early end to the blue team's service.
01:44Get out!
01:45...at elimination, the red team nominated...
01:47...Maddie.
01:48...and...
01:49...Kat.
01:50...while the blue team nominated...
01:51...Chase.
01:52...and...
01:53...Bradley.
01:54...but in the end, Chef Ramsay sent...
01:55...Maddie.
01:56...home, ending her dream of becoming head chef...
01:58...at Hell's Kitchen Foxwood's Resort Casino.
02:02Hence now, the continuation of Hell's Kitchen.
02:05Get out of there.
02:11Tomorrow's a new day.
02:12You're still here.
02:13You're still here.
02:14Fighting chance.
02:15I respect you guys so much, I'll own up to my f*** ups.
02:17I will own up every time.
02:19Tonight was rough.
02:20Tonight was very rough.
02:22I know that I made a lot of mistakes, but...
02:26...tomorrow's a new day, and we'll cowboy up.
02:29I'll still say, I mean, I'm a little bit flustered still...
02:32...from that whole situation, so I'm a little bit...
02:34Kobe didn't win every game.
02:36Kobe had bad games too.
02:38Bounced back.
02:40Your hair is really long.
02:41Thanks.
02:42That's why you got such big bun.
02:44Yeah.
02:45That girl got a fat ass.
02:50Look at the hands, look at the hands!
02:54Being a female chef, you don't really run into a lot of other female chefs.
02:59And here, it's like you're surrounded.
03:01It's been really fun because we're all just hanging out, and we're bonding after a really tough day.
03:06Mine too, though.
03:07I think you win, but dude, it's just, those scopes aren't made for us.
03:11They're not.
03:12Shakira, Shakira.
03:13She said the hips don't lie, girl.
03:22Howdy.
03:23How you doing?
03:24Good.
03:25How about you?
03:26I got back here yesterday, I'm like, all right, we'll bounce back, we'll bounce back.
03:29I maybe slept 30 minutes last night.
03:31I don't know if I can do this.
03:33What?
03:34I came here to push myself, to challenge myself.
03:38I don't know how much more of this I can take.
03:41It's gonna keep getting harder and harder.
03:43This is meant to be one of the hardest things we're ever gonna do.
03:46This is one of the hardest things I've ever done.
03:48It is.
03:49I've already overcome so much in my life, I'm not gonna let Hell's Kitchen bring me down.
03:53I'm gonna keep going, and I'm gonna hopefully lift my teammates up and keep them here with me.
03:58Whatever motivates you, dude, just think about it, man.
04:01Just don't give up.
04:02Keep your head up, man.
04:04And think about it, dude.
04:05Absolutely.
04:15Hey, guys, guys.
04:16Chef's outside, he needs you urgently, all right?
04:18Get out right now.
04:19Everybody get up and go.
04:26Run, run, run, run.
04:27Who did it?
04:28Come on, let's go, let's go, let's go.
04:30Not what I was expecting.
04:32I know we got kicked out of dinner service last night, but you didn't have to call the police
04:39on us.
04:40Good morning.
04:41Good morning, Chef.
04:42Good morning.
04:43Good morning, Chef.
04:44What a beautiful day.
04:47Right, these incredible local police officers put their lives on the line to keep us and
04:55our family safe.
04:56This morning, we are hosting a very special breakfast service.
05:00We want to look after them the way they look after us.
05:03Understood?
05:04Yes, Chef.
05:05Off you go.
05:06Let's go, guys.
05:09It's a little nerve wracking thinking.
05:11I've never seen any of these people cook an egg, so who knows how it's going to go.
05:16I'm down some eggs if you guys, is that cool?
05:18We'll do steak and eggs.
05:20In this morning's speed breakfast challenge, the teams are tasked with serving breakfast to the state of Connecticut's finest police officers.
05:28Red team, our guests are sitting down, yes?
05:30Yes, Chef.
05:31Let's give back to the community, shall we?
05:34For their entree, diners will have the choice of steak and eggs, lobster Benedict, a Monte Cristo breakfast sandwich, or sticky toffee waffles.
05:43Redemption service, yes?
05:44Yes, Chef.
05:45The first team to serve all their tables wins the challenge.
05:50Blue team, here we go. First table of officers, two steak and eggs, two Benedict, one waffle, one Monte Cristo.
05:56Heard?
05:57Yes, Chef.
05:58Let's go.
05:59Guys, three minutes, first two steaks.
06:00Two steaks, heard.
06:01Here we go, ladies.
06:02Two waffles, two Benedict, two steak and eggs.
06:04Heard?
06:05Yes, Chef.
06:06Let's go.
06:07I'm getting the eggs going, Chase.
06:09Me and Chase are actually working together.
06:11Nice crosshatches, nice crosshatches.
06:13He's doing the steak, I'm doing the eggs.
06:15I've made so many eggs in my life, so I'm going into this feeling really, really confident.
06:19Take both the plates.
06:20I got the steaks.
06:21You got the steaks, front ones, front ones.
06:23Right behind, right behind, right behind.
06:25Hey, blue team, who made the scrambled eggs?
06:32Me, Chef.
06:33Come over.
06:34I got one nice soft and fluffy, and one overcooked.
06:37Yes, Chef.
06:38It's the same table, soft and fluffy.
06:40Let's go, again.
06:41Yes, Chef.
06:42Let's go.
06:43What are you just doing with those eggs?
06:44You got the garnish going?
06:45We're cooking brunch.
06:46There should be no hiccups.
06:47Beautiful eggs, Chef.
06:48Good.
06:49That's your job, young man.
06:50Yes, Chef.
06:51Go.
06:52Go, please.
06:53Go.
06:54Let's get it, baby.
06:55Go!
06:56One team, one dream.
06:57As Jayden and the blue team recover after getting a little scrambled.
07:01That's the way I like it.
07:03Over in the red kitchen.
07:05How are we looking, Bennys?
07:06You made me work 500-cover breakfasts.
07:08I know how to cook poached eggs.
07:10I worked a few years in Las Vegas on the Strip doing brunches for 400 or 500 covers.
07:16So it's going to be a breeze for me.
07:19Blocks are about ready, Mama?
07:20Blocks are ready in 30 seconds.
07:22Having been up on the chopping block, my confidence isn't where I need it to be.
07:27Let me cut.
07:28Let me cut.
07:29So I'm kind of just talking to myself.
07:31Cat, kick it in gear, girl.
07:32Do what you got to do.
07:33Walking right behind down the line, waiting on T. Benny.
07:37Good.
07:38Coming up right behind, Chef.
07:39Come on, ladies.
07:40Chef, Benny's right behind.
07:43Red team.
07:44Yes, Chef.
07:45Come here.
07:46Yes, it's fast.
07:47Yes, it's furious.
07:48Yes, they're police officers, but that lobster towel is undercooked.
07:51Who put that on the plate?
07:52I did, Chef.
07:53Come on, Cat.
07:54Come on, come on, come on.
07:55Yes, Chef.
07:56Take them back.
07:57I love Cat, but I mean, come on now.
08:00Get that butter hotter.
08:02Butter poached and a lobster tail.
08:04I mean, it's really, really hard to that up.
08:06Do you need some of the food that I brought?
08:08Oh.
08:09Come on, ladies.
08:12Come on.
08:13Yes, Chef.
08:14Two beanies are up for the refire.
08:17That's better.
08:18Yes, Chef.
08:19As Cat and the red team finally serve their first table
08:22of hungry police officers.
08:24That's real good.
08:25The hollandaise is really nice.
08:26Over in the blue kitchen.
08:28Away now.
08:29Two waffles, two steak, two Monte Cristo.
08:31Yes?
08:32Yes, Chef.
08:33Waffle, we good?
08:34I'm good.
08:35I'm gravy.
08:36I did chicken and waffles as my signature dish.
08:39So I'm the waffle guy.
08:41I've got it.
08:42I'm holding this down for my team.
08:44Two waffles are walking.
08:45They're right here.
08:46They're right here.
08:47They're walking.
08:48They're walking.
08:49Behind you, Chef.
08:51Two waffles, Chef.
08:55Junk.
08:56Lovely waffles.
08:57Thank you, Chef.
08:58With both teams finding their groove.
09:01We're good.
09:02We're good.
09:03You guys drive it.
09:04Entrees are flying out of each kitchen.
09:06We're neck and neck, guys.
09:08Let's go.
09:09Neck and neck.
09:10And Chef Ramsay is moving on to the red team's final table.
09:13Two waffles, two Benedict, two steak and eggs.
09:15Heard?
09:16Yes, Chef.
09:17Let's go.
09:18How long on two steaks?
09:19One minute.
09:22It's funny because me being the vegan,
09:27I have been cooking meat for a very long time.
09:30How long on that steak?
09:31Ready?
09:32I'm waiting on the eggs.
09:33Walking behind.
09:34Chef, walking, steak, and eggs.
09:36Behind.
09:37Behind.
09:38All right.
09:40Tara.
09:41Come on.
09:42It's still rare.
09:43It's got to be mid-rare.
09:44Yes, Chef.
09:45It's rare.
09:46Come on.
09:47Right behind, Chef.
09:48Cara Marie swears up and down that even though she's vegan, she can 100% cook a steak perfectly.
09:55And it's not really showing through right now.
09:58We need to pull back.
09:59Are you still good?
10:00I'm good.
10:01It's fine.
10:03Let's go.
10:04Final table.
10:05Two Monte Cristo, two waffles, one Benedict, one steak and eggs.
10:07Yes, Chef.
10:08Everybody, one minute out.
10:09Let's go.
10:10One minute out.
10:11I need to drop eggs.
10:12First to finish is winning tonight.
10:13Let's go.
10:14Yes, Chef.
10:15I'm waiting for you.
10:16I'm coming in.
10:17Right behind.
10:18Walking steak.
10:19Come on.
10:20Walking steak.
10:21Oh, Cara.
10:22It's raw.
10:26OK, red team, come here.
10:32Oh, no.
10:33Yes.
10:34Oh, no.
10:35Come here.
10:36Yes, Chef.
10:37It's still raw.
10:38It's ice cold.
10:39I can't send that.
10:40Yes, Chef.
10:41Switch stations.
10:42Somebody.
10:43OK.
10:44Now, another steak is coming back blue.
10:48I mean, the thing is moving.
10:50You know, that is unacceptable.
10:52Young lady.
10:53Yes, Chef.
10:54Hey, you'll get arrested in a minute.
10:55Yes, Chef.
10:56Don't lose your momentum, ladies.
10:57Come on.
10:58Give me five minutes on the steak.
11:00Walking steak.
11:01Walking steak.
11:02Walking steak.
11:03Let's go.
11:04Come on.
11:05Let's go.
11:06Come on.
11:07Beautiful.
11:08Thank you, Chef.
11:09The steak has gone on now.
11:10Walking behind, please.
11:11Let's go.
11:12Gently, gently, gently.
11:13You can break the egg.
11:14Come on, ladies.
11:15Last table.
11:16Two steak.
11:17Two waffles, two baddies to sell the last ticket,
11:18and we're done.
11:19Yes.
11:20Come on, girls.
11:21Come on.
11:22Come on.
11:23We've got to beat the boys.
11:24I got it.
11:25I got it.
11:26I got it.
11:27I got it.
11:28I got it.
11:29I got it.
11:30Two sausage right here.
11:31This is the most important waffle of your life.
11:32Let's go.
11:33Waffles are 30 seconds out.
11:34We're plating in 30 seconds.
11:35OK.
11:36Get those other ones up.
11:37We're ready.
11:38We're ready.
11:39We're ready.
11:40Where's the waffle?
11:41In hand.
11:42Walking right now.
11:43Come on, waffle, please.
11:44Let's go.
11:45Don't drop anything.
11:46Don't drop anything.
11:48With a dining room full of police,
11:50both the blue and red teams are racing to finish their last table.
11:54Waffles are 30 seconds out.
11:55We're plating in 30 seconds.
11:56OK.
11:57Get those other ones up.
11:58We're ready.
11:59We're ready.
12:00We're ready.
12:01Where's the waffle?
12:02In hand.
12:03Walking right now.
12:04Let's go.
12:05Let's go.
12:08Blue team, congratulations.
12:09Hit the bell.
12:10Well done.
12:11Go.
12:12Go.
12:13Go.
12:14Go.
12:15Go.
12:16Go.
12:17Go.
12:18Go.
12:19Go.
12:20It feels so good to have this moment of unity of just absolutely crushing it.
12:25Blue team, congratulations.
12:28As a thank you for treating our incredible guests today as VIPs, I've arranged a very special
12:33experience for all of you.
12:34You're going to go on a very private, exclusive, all-access tour at the stunning Mystic Aquarium.
12:42Ooh.
12:43Hey.
12:44Aw.
12:45After that amazing experience, you're going to enjoy a delicious, exquisite Italian lunch
12:49at the beautiful Tertori Amalfi.
12:50And do you know what?
12:51It's so good.
12:52I'm going to join you for lunch.
12:55Hey.
12:56Red team.
12:57As you can see, our dining room needs to be reset.
13:00A major cleanup throughout.
13:01And then after that, prep the kitchens ahead of tonight's service.
13:04Both teams head to the dorms.
13:06Ladies, Chef Michelle will call you when they're ready.
13:09Yes, Chef.
13:10Told you to stick around.
13:11I did.
13:12Even though we've won the challenge, even though I had a really great showing, in my head
13:21all I'm thinking of is dinner services next, and I can't shake the mental headspace feeling
13:28that it's going to be just as poor of a performance for me as it was last night.
13:33Come in.
13:34Hi, Chase.
13:35What's it, Evan?
13:36Yes, Chef.
13:37It just keeps on compounding my anxiety and depression.
13:41Um, I'm struggling, Chef.
13:44Um, first of all, I'm so sorry to hear you're struggling.
13:47What's going on?
13:48About two years ago, I went through a divorce.
13:50I got into a really tough mental place.
13:54And then being here, the pressure and stress, it just started spiraling me back into a place
14:00that I didn't want to be in.
14:02I'm sitting here struggling with the idea of leaving and quitting.
14:06Your health, your well-being is way more important than this competition.
14:09Yes, Chef.
14:10You have to work on yourself.
14:11Thank you, Chef.
14:12Give me your jacket, please, Evan.
14:14Thank you, Chef.
14:15Thank you for the opportunity.
14:16Please.
14:17I really appreciate it.
14:18Keep your head up and promise me you'll work on yourself.
14:19Absolutely, Chef.
14:20That is important, Chase.
14:21Thank you, Chef.
14:22The very best of luck, bud.
14:25Chef.
14:26Thank you, bud.
14:27Hi.
14:28Can you say hi, Chefs?
14:29Say hi, Chefs.
14:30My focus is on my son, Paxton.
14:34He's 12 years old.
14:35He's autistic.
14:36And his favorite thing in the universe is the aquarium.
14:37Good job.
14:38All I can think about is how much I wish he was here to go and see this with me.
14:41Wee!
14:42Oh, my God.
14:43Come on, can you say hi, Chefs?
14:44Say hi, Chefs.
14:45Good job!
14:46Good job!
14:47All I can think about is how much I wish he was here to go and see this with me.
15:01Wee!
15:02to go and see this with me.
15:03Whee!
15:11Juno's gonna go get it.
15:12There you go.
15:13They love when we tap their tongue.
15:19I thought I was the whitest thing on Earth,
15:21but looking at these whales definitely
15:23got a little competition.
15:25Whee!
15:26Bye, dude!
15:28While the blue team is enjoying
15:29the environment at the aquarium,
15:31one member of the red team...
15:33Bless you.
15:35...for some reason,
15:36is having a bad reaction to her environment.
15:44On top of being allergic to Connecticut...
15:49I live in Rhode Island,
15:50so me being allergic to New England,
15:52this is, like, a normal situation
15:55that happens basically from, like, April
15:57until, like, July.
15:59Bless you.
16:00Bless you.
16:01You guys don't have to say bless you anymore.
16:03I've sneezed, like, a thousand times.
16:05She's going like this and s***
16:07and grabbing the plates.
16:08I'm like, oh, my God.
16:10Guys, if you are sneezing on the plates,
16:12you need to redo it, okay?
16:14I'm not sneezing on the plates, I promise.
16:16No, um, I'm not sneezing on the plates.
16:22While the red team learns that punishments
16:24are nothing to sneeze at,
16:26the blue team is doing some plate cleaning
16:29of their own.
16:30This is bananas.
16:31Mmm.
16:36Are we good?
16:37Yeah.
16:38Uh, how nice is it to be out?
16:39Finally.
16:40Come on.
16:41I'm, like, sitting down with the goat right now.
16:44I take none of that for granted,
16:46and I'm in awe right now.
16:47Any questions?
16:48Fire away.
16:49Anything and everything.
16:50How did that experience start,
16:52from going from an executive chef
16:54to your name gets mentioned in every household
16:56and everybody gets excited?
16:58It's taken me over three decades
16:59to get where I have,
17:00but this didn't happen overnight.
17:02When I get comfortable,
17:03I need to be uncomfortable
17:04because that's where the learning starts.
17:05You've got to be the best marketing tool you've ever had.
17:07You've got to be social media PR machines now,
17:10and you've got to stay ahead of those trends.
17:11So that role of a chef today
17:13is just so much more exciting
17:15than it was 15, 20 years ago.
17:17To actually be eye-to-eye with him
17:20and not being told to off,
17:22I mean, it's such a rewarding experience within itself.
17:25How do you balance it all out, like, that lifestyle?
17:27I do not waste 24 hours.
17:29When I take time off,
17:30it's off, phones off,
17:31and fishing poles out and run a boat,
17:33and then it's back 1,000 miles an hour, so...
17:35You have probably more stress
17:37than any chef we all know.
17:39When I see a problem,
17:40I tackle it head-on.
17:41I don't park it, build it,
17:43put another one in my pocket,
17:45and then tomorrow I wake up with 11 problems,
17:47because then it's battered away.
17:49It's gone.
17:50That was a bad-ass response.
17:52Inspiring.
17:56As dinner service approaches in Hell's Kitchen,
17:59it's a new chance to shine in front of Chef Ramsay.
18:02So this has to get scored.
18:04OK.
18:05Show me a score real quick.
18:06But one chef needs to be schooled on the fish.
18:10If you see me up, you let me know.
18:12I'm extremely anxious going into dinner service.
18:15I have to make up for the show that we experienced
18:18last night on the fish station.
18:19Medium heat on the salmon, right?
18:21Grill it.
18:22Try to get it that 80% if you can.
18:25I got you.
18:26You know, we got kicked out of dinner service yesterday.
18:28I literally am just hoping that Elena pulls through.
18:31Why you don't leave them like this?
18:32But this is not looking good.
18:34You're stressing me out, girl.
18:35Y'all better get on my nerves already.
18:37Mm-mm, mm-mm, mm-mm, mm-mm.
18:38We starting out bad.
18:39Yeah, I'm not doing this.
18:41Yeah, I'm not doing this.
18:50Uh, ladies.
18:51Yeah.
18:52On the fish, pass me a piece of salmon, please.
18:54Make sure that's beautifully seasoned.
18:57My fish goes skin side down.
18:59If the pan's moving too hot like that is,
19:01a touch more oil in there, cool it down.
19:03I can still play with my time.
19:04I just leave it there, cooking slowly.
19:06If we're backed up, you've got to get out of the pan
19:08and just sit it nicely on your resting rack.
19:11This feels great learning under Chef Ramsay.
19:14So my confidence level is pretty high right now.
19:18Mourinho.
19:19Yes, Chef.
19:20Open Hell's Kitchen, please.
19:21Let's go.
19:31The doors open for the second dinner service
19:33in Hell's Kitchen at Foxwoods Resort Casino.
19:37Good morning, everyone.
19:39And tonight, Chef Ramsay has invited VIPs
19:42to dine at the chef's tables.
19:44Are they cooking?
19:45The blue team will be serving up hip-hop legend, Fat Joe.
19:49What would you do if you were 25 all over again
19:51with the knowledge you've got now?
19:52I wish.
19:53I'd be a kazillionaire.
19:54As opposed to a billionaire.
19:55Yeah.
19:57While famed restaurateur and owner of New York Hotspot
20:00say less, Dara Mirjahan-Giri will be dining
20:03in the red kitchen.
20:04Good evening, gentlemen.
20:05Good evening, gentlemen.
20:06Good evening.
20:07I'm here.
20:08Some great things, though.
20:09Good.
20:11Thank you for joining us.
20:13I want the beef.
20:14I like to.
20:15I'll do the halibut.
20:16In addition to the classic menu,
20:17Chef Ramsay has added a duck confit salad
20:19with a maple glaze.
20:20Some cranberries in there for a little bit more sweetness
20:23because you guys said you like sweetness.
20:25To be served tableside by Henry from the blue team.
20:28And because their team has one extra person,
20:31both Lisa and Jada from the red team.
20:33Are you excited?
20:34I'm excited, too, for you.
20:35I might pull up a chair right there and join you.
20:38Come on now.
20:39Yeah.
20:40On order.
20:41Let's go, guys, yes?
20:42Yeah.
20:43Four covers table two.
20:44Two results and two scallops.
20:45Let's go.
20:46All right.
20:47Two scallops.
20:48All right, I need eight.
20:49Let me know when that is two minutes out.
20:50You should know eight minutes.
20:52I'm starting us off with a bang.
20:55I got to start off strong to make sure
20:57that everybody else has a good service.
21:00You got two lobster in?
21:01Your lobster's dropped.
21:03Here, let's get your little scallops on a tray.
21:05Let's get your scallops.
21:06You got them?
21:07You got your scallops on a tray.
21:08I got this for, oh, I...
21:09Chef Ramsay puts me on the station with Bradley.
21:11Don't mix it up, because I have...
21:12You have to.
21:13I know.
21:14I'm not.
21:15I'm just swirling the butter.
21:16That's what doesn't break, Chef.
21:17Bradley's great, but he panics,
21:18and I'm fully preparing for that to happen.
21:20I got one minute to window.
21:21Yo, I put your bottle right there.
21:22You got hot oil right there you could use.
21:24You got to move.
21:25Heard, heard, heard.
21:26Salt?
21:27You got salt?
21:28I got salt.
21:29I got salt.
21:30One walking right now.
21:31Two risotto.
21:32Can you run these?
21:33Beautiful.
21:34I need that lobster out.
21:35Scallops, Chef.
21:36That's not even...
21:37Not done.
21:38Not done.
21:39Lobster tail, please.
21:40Put it on the heat.
21:41Swirl, swirl, swirl.
21:42Lobster tail, please.
21:44This is a little .
21:45No answer.
21:46Lobster tail, please.
21:48Lobster tail.
21:49Tell me you're walking.
21:50I'm finishing the lobster now.
21:52One minute, Chef.
21:53What?
21:54Hey, just don't come here.
21:55Come here.
21:56Come here.
21:57It's our first table.
21:58It's got to come together.
21:59Yes, Chef.
22:00And I'm not going to go any further
22:01until we all synchronize.
22:02Yes, Chef.
22:03We eat beautifully.
22:04Come on.
22:05Yes, Chef.
22:06How?
22:07Get it together, yo.
22:08Everyone's looking at me right now
22:10for these lobster tails.
22:11What?
22:12Real time?
22:13Real time.
22:14Real time.
22:15You guys are both talking to me.
22:16Relax.
22:17One at a time.
22:18Hey, calm down.
22:19Behind with lobster, Chef.
22:21Let's all back off Bradley.
22:26Nicely cooked.
22:27Let's go.
22:29With the blue team's first appetizers
22:31earning rave reviews.
22:33Delicious.
22:34Wonderful.
22:35How's yours?
22:36Really good.
22:37Oh, my God.
22:38Over in the red kitchen.
22:39OK, ladies, here we go.
22:40Yes, Chef.
22:41Four colors, number 26.
22:42Two risotto, two scallops, one table side.
22:44Heard?
22:45Heard.
22:46Good.
22:47Let me know when I can drop that scallop.
22:48Yes, ma'am.
22:49I'll let you know right now.
22:50Can you wash that for me while I eat scallops?
22:51Absolutely.
22:53I'm working with Elena tonight.
22:54And I like Elena.
22:55I need that pan.
22:56That's for my scallops.
22:57I'm sorry.
22:58I'm sorry, baby.
22:59This is the station that went down the night before.
23:01This is the station that everyone's
23:03going to have their eyes on.
23:04When it's starting to go a bit milky,
23:06all we do is just turning them rubber.
23:07So no butter, right?
23:08Yes, Chef.
23:09OK, let's go.
23:11Three minutes out.
23:12Three minutes on up.
23:13Three minutes, all right.
23:14I feel like I am setting a good tone for the kitchen.
23:17Are we good, Fish?
23:18I'm good.
23:19Just waiting for them to finish cooking.
23:20Absolutely.
23:21And I'm loud, so I'm vocal.
23:24All right, ladies, drop lobster tails.
23:25Two lobster tails.
23:26Drop out.
23:27Lobster tails now.
23:28Probably look scallops.
23:30I'm probably louder than Chef Ramsay.
23:32You let me know when you're ready to walk in.
23:33I'm with you.
23:34Yes, ma'am.
23:35Don't tell them I said that.
23:36Down.
23:37Walk in.
23:38Walk in.
23:44Very nice, that risotto.
23:45Beautiful.
23:46Service, please.
23:47With the red team off to a strong start.
23:50Buttery, delicious.
23:51Absolutely incredible.
23:52Both kitchens are sending out appetizers
23:55at a steady pace.
23:56It's like I've never had this before.
23:58I love it.
23:59Allowing Chef Ramsay to move on to the blue kitchens first.
24:03Entree, two halibut, two strip.
24:05Good movement.
24:06Let's go.
24:07Heard.
24:08Two halibut, two strip.
24:09Heard.
24:10How are you looking on the halibut?
24:11Hallie.
24:12Give me like two, three minutes.
24:13Perfect.
24:14Oh, yeah.
24:15He's making it move.
24:16You good on that?
24:17You need a flip?
24:18Yes.
24:19Please check that for me.
24:22me, dude.
24:23Uh, I just burned myself hella bad.
24:26I just like seared my skin like so hard with that oil.
24:29Uh, dude.
24:30I think I might need to medic it, dude.
24:32Dude.
24:33So bad.
24:34Uh, medic?
24:35Medic?
24:36Is there a medic?
24:43It's 45 minutes into dinner service,
24:45and Louisiana's Bradley.
24:47You good on that?
24:48You need a flip?
24:49Yes.
24:50Please check that for me.
24:54me, dude.
24:55Oh, I just burned myself hella bad.
24:57Has just suffered a burn.
24:58Dude.
24:59I think I might need to medic it, dude.
25:01Dude.
25:02So bad.
25:03Uh, medic?
25:04And has exited the kitchen.
25:07Bradley, we're working around hot .
25:09Yeah, we burn ourselves, but also we work through it.
25:12Do you have any like burn cream or anything?
25:14Yeah, that's all I need.
25:15It's not like you look like Freddy Krueger.
25:17Grow the up.
25:18Figure it out.
25:19You good, buddy?
25:20I'm back.
25:21I got the burn cream.
25:22We're good.
25:23Let's go, bro.
25:24Let's go.
25:25Let's go.
25:26Time to push.
25:27200 for two strip.
25:28Give me a time.
25:29Nine out on strip.
25:30Nine?
25:31Aren't they already?
25:32Just touch them.
25:33Aren't they already rare?
25:34Yes, they're rare, chef.
25:35Look how thin they are.
25:36Okay.
25:37Yes, chef.
25:38Nine minutes.
25:39Isn't that going to overcook them?
25:40Yes, chef.
25:41Five out on strip.
25:42I'm a little nervous on this meat station.
25:45I'm hoping that Chef Ramsay realizes that I do know what I'm doing.
25:49Chef's up.
25:50Walking to Hallie.
25:51It's Hallibut right here in the middle.
25:52One to the left, chef.
25:53Right here?
25:54Yes.
25:56Walking two strips.
25:57Coming down behind.
25:58Nicely cooked there, Hallibut.
25:59Oui.
26:03Paul, come here.
26:07That's medium rare.
26:08Cooked perfectly.
26:09Thank you, chef.
26:10Cooked just right.
26:11Let's go, guys.
26:12Let's keep pushing.
26:13Come on.
26:14We're making full, baby.
26:15Don't order.
26:16Four covers.
26:1724, yes?
26:18Entree to Summit to Wellington.
26:19In we go.
26:20Let's go.
26:21Are you good to rise in five, ladies?
26:22Five minutes?
26:23Yeah, give me five.
26:24I don't really have much skin on salmon cooking experience.
26:27I was just trying to make sure you're good, that's all.
26:29No, I trust you.
26:30Okay, okay.
26:31I can feel this.
26:32I can feel this.
26:33I can feel it.
26:34I can feel it.
26:35I can feel it.
26:36I can feel it.
26:37I can feel it.
26:38Okay, okay.
26:39I can feel everybody just, like, looking at me.
26:42And I'm like, I just have to tone everything out,
26:45get these salmon cooked, and get this food out.
26:48Walking salmon.
26:49Walking two salmon.
26:54Ladies.
26:55Ladies, all of you.
26:56Yes, chef.
26:57So the wellings are cooked beautifully.
26:59This comes on a tray.
27:00It's not even hot.
27:01I've got one raw and one overcooked.
27:05Start the table again.
27:06Yes, chef.
27:07Yes, chef.
27:08If Elena can't get this back on track.
27:10Extra eye on this for me.
27:11Yeah.
27:12I have no idea if we're going to be able to get
27:14through this dinner service.
27:15Walking hot, hot, hot, hot.
27:21Go.
27:22Heard that.
27:23While Elena's salmon has the diners feeling like they're
27:26on cloud nine.
27:27Looks great.
27:28What's it taste like?
27:29Heaven.
27:31Over in the blue kitchen.
27:32Fire now.
27:33Two Wellington, one salmon.
27:34Chef's table.
27:35Yes, chef.
27:36Two Wellington, one salmon.
27:37Heard.
27:38Need how much time?
27:39How long on the wellies?
27:40Plus the rest.
27:41It needs 12 to 14 minutes, brother.
27:4212 to 14?
27:43Yeah.
27:46Let me tell you something.
27:47Fat Joe's about to be skinny Joe.
27:49If I wait any longer for this food.
27:51How long till I can fire salmon, fellas?
27:55I'm looking over at these guys and they're just,
27:57they're just like, I don't know.
27:59I don't know.
28:00Can, can you drop the salmon?
28:02Like it would.
28:03Those need 12 minutes?
28:04I'm checking them now, chef.
28:05Okay.
28:06You don't need 12 minutes.
28:07Yes, chef.
28:08So I can go ahead and start my salmon, yes?
28:09Yes, chef.
28:11We're 90 seconds, one minute out, yeah?
28:12Yeah, we're waiting on him, brother.
28:14It's annoying because I was waiting on you
28:17to tell me when to fire salmon,
28:19and now I'm on salmon.
28:21Yeah, yeah, yeah, yeah.
28:22Yeah.
28:23Coming down.
28:25Hot, hot, hot.
28:27Where's the salmon?
28:28Behind.
28:29Damn.
28:30Thank you, chef.
28:31Appreciate it.
28:32Look at this.
28:34Go.
28:35With the blue team's entrees
28:37finally making it over to their chef table.
28:39This was worth the win.
28:41Preventing Fat Joe from needing a name change,
28:44over in the red kitchen, Chef Ramsay's ready to...
28:47Fire now.
28:48Chef's table.
28:49One salmon, one lamb.
28:50Yes, chef.
28:51How's the lamb looking?
28:53She has to cook them skin side down.
28:55Yes, chef.
28:56Look, I'm here to help you.
28:58You know that's halfway through, right?
29:00Yes, chef.
29:01Now, to pick that up and get that to pink,
29:02what do you need to do?
29:03Pop it in the oven for like two minutes.
29:04Yeah, max.
29:05This is the second time she's had to learn to cook fish.
29:09Just touch that there like that.
29:10You know it's still raw in the middle, yes?
29:12Yes, chef.
29:13Make sure you're listening.
29:14Alexandra.
29:15Yes.
29:16Whilst it's all giggly and laughing,
29:17but let me tell you something.
29:19I've slowed the whole thing down.
29:20We're right back time.
29:21I apologize, chef.
29:22There's a fair time I've heard you giggle tonight,
29:24but it's all funny going on.
29:26Is that clear?
29:27Yes, chef.
29:29Thank you for your feedback.
29:31You can't make this up.
29:33We are quite literally here to receive all of his feedback.
29:39Walking lamb, the sizzle plate is hot, chef.
29:41I hope it's hot.
29:42It's the kitchen.
29:43Walking, walking, hot.
29:49Go, please.
29:54Please enjoy.
29:58Table four and fire.
29:59Entree, one welly, one salmon, two lamb.
30:01Yes, chef.
30:02Let's go, guys.
30:03In that oven now.
30:04In this oven?
30:05Yes, in this oven now.
30:06Go.
30:07Can I put my salmon in the oven, please?
30:08Yes.
30:10Two out on two lambs, one welly.
30:12All right.
30:13All right, two minute warning.
30:14Yes, we have a few hiccups, but all in all right now,
30:17we're settled and we're focused.
30:20Let's go.
30:21Wellington lamb, let's go.
30:22I've got the garnish.
30:23I need one more minute on lamb.
30:25Be real with me.
30:26One or two.
30:28That's still cold.
30:29What?
30:30It's cold.
30:31How long, blue team?
30:32I need two more minutes, guys.
30:34It's going to be realistic.
30:35You got to keep it real with me from now on.
30:36This is not going to work.
30:37Salmon's out of the pan.
30:38I don't know what else to do.
30:40All right.
30:41Guys, guys, guys, guys.
30:42I'm not going to yell that for this.
30:43Hey, respectfully, everybody just shut the up.
30:46Respectfully, I need communication, Chef.
30:48That's all I'm asking.
30:49Hey, hey.
30:50Chef, don't snap at me.
30:51Man, look at me.
30:52Hey, just stop.
30:53Stop.
31:02It's an hour and a half into dinner service and bickering on the blue team.
31:06You're going to be realistic.
31:07You got to keep it real with me from now on.
31:09Guys, guys, guys, guys.
31:10I'm not going to yell that for this.
31:11Hey.
31:12Has ground the kitchen to a halt.
31:13Everybody just shut the up.
31:14Respectfully, I need communication, Chef.
31:16That's all I'm asking.
31:17Hey, hey.
31:18Chef, don't snap at me.
31:19Man, look at me.
31:20Hey, just stop so we can just get some sensibility in here.
31:27We'll talk about communication and tighten it up later.
31:29Let's just get this food out, yeah?
31:30Let's just put our egos aside.
31:32Let's just, let's get this out.
31:34Where's the salmon?
31:35Salmon walking, Chef.
31:36Let's go.
31:37Yes, Chef.
31:38Come on, Paul.
31:39Hot, hot, hot.
31:40Walking lamb right now.
31:41Coming down.
31:42Sorry, Chef.
31:43Keep hanging in there, all right?
31:44Keep your head up.
31:45Yeah.
31:46Keep going.
31:47Scary sight, bro.
31:49Oh, boy.
31:51Hey, all of you, come here.
31:53Come here.
31:54We're going to kick them off.
31:56They're failing.
31:57They're failing.
31:58Lutine's finished.
31:59Lutine's finished.
32:00I just waited 21 minutes for that table,
32:02and the lamb's raw.
32:04How can it still be ice cold and raw in the middle?
32:07Get out!
32:08Chef.
32:09He scolded them three, four, five times.
32:14Kept bringing them.
32:15They wouldn't listen.
32:16All right.
32:17Come back with two names that you could do without
32:19to make your team stronger.
32:21will you, yeah?
32:23Yes, Chef.
32:26Nice job, ladies.
32:27Nice job.
32:30Four covers, number 25.
32:31Halibut, Wellington, two chicken.
32:32Yes, Chef.
32:33Six minutes.
32:34Chicken herd.
32:35I can start the chicken.
32:36You ready to go on two halibut?
32:37You're doing salmon?
32:38I'm doing Hallie's.
32:39OK.
32:40I'm still watching the meat station.
32:42I've called out at Wellington.
32:43It's still not in.
32:44Yes, Chef.
32:45It's in.
32:46Hold on.
32:47Stop.
32:48She just told me it's in.
32:49I don't think you're trying to be smart.
32:50No, I'm resting, Chef.
32:51To put back in to be fired.
32:52Keep that for an emergency.
32:53Yes, Chef.
32:54If I say Wellington in, it means Wellington in.
32:55Yes, Chef.
32:56Is that clear?
32:57Because in 20 minutes time,
32:58I think that's going to be overcooked.
32:59Yes, Chef.
33:00What do you think?
33:01Yes, Chef.
33:02Get it in.
33:03I'm frustrated.
33:04A lot's going on.
33:05My partner's kind of in La La Land.
33:07Can you poke it?
33:08Poke it?
33:09We need this.
33:10I'm just wondering if one of these is going to be better.
33:12Don't flip it over.
33:14You can tell the morale on the team is just, like,
33:16disintegrating before our very eyes.
33:18How long on chicken?
33:20It'll be there in one minute, Chef.
33:21Exactly.
33:22Because she's asking for it.
33:24Wow.
33:25I have the attitude.
33:26Wow.
33:27OK.
33:29Anaya is always talking,
33:31but never actually saying anything.
33:33So it is difficult when somebody doesn't know a lot,
33:36but thinks they do.
33:38How about you don't worry about my attitude
33:39and worry about a chicken?
33:40You just said I had an attitude.
33:41I didn't say you had an attitude,
33:42but you...
33:43Anaya.
33:44Leave me be.
33:45You can walk wellies when you're ready.
33:46Walking wellies.
33:47Behind.
33:48Coming through.
33:49Behind.
33:50Hot.
33:51Behind.
33:52Walking.
33:53Hot.
33:54How long on chicken?
33:55Coming now, Chef.
33:56Red team, come here.
33:57Yes, Chef.
33:58Coming down.
33:59Yeah.
34:00So now the Wellingtons are mid-well.
34:01See how overcooked that is.
34:02That's just...
34:03That's just...
34:04We're not even in sync.
34:05We're not even together.
34:06We're not even pushing each other.
34:07Get out!
34:08Yes, Chef.
34:09Get out!
34:10Hey, and ladies, I slowed it down.
34:11I'm cooking the salmon.
34:12I'm cooking the scallops.
34:13I'm trying to get the timings right.
34:14She's laughing, giggling.
34:15Come back to me with two individuals
34:16they could do without.
34:17I'm done.
34:18Get out.
34:19Yes, Chef.
34:20Get out.
34:21Again.
34:22I'm mad now.
34:23Like, this is annoying.
34:24I knew Anaya was going to go off.
34:25She is hot.
34:26The real question is, is, is, is, is, is, is, is, is.
34:29Fish again tonight.
34:30Me.
34:31The Wellies got us kicked out.
34:32What the are you talking about, Vince?
34:33Me.
34:34It wasn't just...
34:35It wasn't just a...
34:36You had two salmon, two halibut, and that was what put our Wellies back.
34:52You had two salmon, two halibut, and that was what put our Wellies back.
34:57what put our wellies back no the two salmon and two halibut that was just us it over rested
35:04because we couldn't why are you yelling why are you yelling i'm not yelling you're the only one
35:08i suggest you calm down a little bit because it's not gonna go anywhere no it wasn't about that hey
35:13this is not productive we all know what went wrong the fish absolutely had some problems tonight we're
35:19not ignoring that but at the end of the day what got us kicked out were the wellingtons being
35:25overcooked on top of all the other that happened anyway let's go around the room and we'll come
35:29to a consensus i think elena because of the fish just simple fact yeah to be quite frankly honest
35:37alex i think you got to go up it was you laughing in his face
35:44the wellington is the reason why we just got kicked out of the kitchen and the wellington
35:51was cat's responsibility i ain't trying to have no beef with cat though
35:59but my fish ain't get us kicked out the kitchen you honestly in your heart of hearts feel like
36:05meat messed up more than fish did tonight yes
36:11let's officially you know cast that vote if we're going to straight business
36:16antonio and paul i'm going the same thing i'm gonna have to go paul and bradley i think that
36:26you dropped the ball with the with the scallops a couple times i'm thinking i did amazing tonight
36:31there was one slip up but i corrected that within 30 seconds there's no way i should be going up for
36:37elimination paul um i'm going to say bradley and antonio i wasn't the lead so i was just trying to
36:43support any way i could do on that station this is really hard one for me because it's like 1a or 1b
36:59and antonio first nominee and why our first nominee tonight chef is going to be elena why
37:11simply because that was our first snowball in the in the whole of our service tonight second
37:18nominee and why our second nominee tonight chef is going to be alexandra as a team we thought it
37:24was quite disrespectful for her to laugh in your face during service that was not what i did
37:28it chris blue team's first nominee and why our first nominee was paul chef he left on the meat
37:35station and the lack of the communication that was coming from the meat station that was just a
37:39little confusing and it led us to have a long ticket time chef second nominee and why our second nominee
37:46our second nominee chef
38:04antonio because he was also with paul on the meat station paul antonio alexandra elena step forward please
38:12alexandra are you the weakest chef in the red kitchen no chef who is that i feel like fish
38:21went down hard tonight and i couldn't communicate with garnish very well tonight chef she didn't really
38:25give me a straight answer alexandra tell me why she's staying hell's kitchen our team has had a
38:30communication problem before i started doing me but everything fell on me tonight because i feel like
38:34certain people in our group are ganging up on certain people ganging up i'm not expecting you to be best
38:39friends i'm expected to work as a team yes and shine as individuals and i'm going to try to make
38:44this back up to my team if you will give me that opportunity elena if you're not the weakest chef in
38:49the red team then who is alexandra why because she simply can't even give you a straight answer
38:56oh my god elena tell me why you should stay in hell's kitchen i should stay in hell's kitchen
39:01because tonight i made a mistake with the two salmon but i bounced back and i feel like i will not make
39:07the same mistake twice from here on out you won't see that again antonio okay chef tell me why you
39:14should stay in hell's kitchen i'm passionate um i'm hard working and i'm willing to do whatever
39:19it takes to be here paul what happened i think i was too focused on the cooking part not the
39:25communication part tell me why you should stay in hell's kitchen i never make the same mistake twice
39:30and i know that if i'm put on that meat station again i will lead that station to success
39:36the person leaving hell's kitchen is
39:42paul give me a jacket young man honestly tonight's performance i was appalled and secondly you are not
39:49ready to become my head chef chef understood yes thank you for this opportunity chef get out of here
39:54thank you bye paul bye paul everybody bye paul i'm shocked i'm pissed i'm definitely disappointed in
40:05myself the most surprising thing is how hard this whole competition is um i didn't think it was going
40:10to be a uh walk in the park but um i sure as hell didn't think it was going to be as hard as it was
40:16you three i'm not done yet alexandra
40:30stop giddling get back in line
40:36sorry to disappoint you guys
40:37antonio get back in line elena what you did tonight earlier has proved to me that young lady
40:52you are not experienced enough to become my head chef at hell's kitchen here at foxwood's resort
40:58yes please give me your jacket yes
40:59thank you for the opportunity thank you thank you good night good night bye elena bye
41:14oh my god
41:18this is not what i expected i bounced back for my mistakes and alexandra should definitely be
41:22standing here instead of me you alexandra
41:26i do not want to see a performance like that again is that clear yes chef now off
41:38elena basically gave me a huge when she told chef ramsey that i was the weakest chef there's a lot
41:44of ways to flip the bird if you know what i'm saying elena flipped the bird first
41:49i am so mad the pigment from my hair is exuding out of all my other pores alexandra just made herself the
42:01villain on the red team none of that should have just hear flick her off when she left you flip her
42:06off do you want to talk to me about it or do you want to talk here's the story of elena and paul who
42:13couldn't cook their proteins at all they failed on the fish and meat and led their teams to defeat
42:20and now their jackets will hang on my wall
42:29next time on hell's kitchen battle of the states
42:32will rising tensions with alexandra there is not a conversation if you don't let me finish my sentence
42:43reach a breaking point they all ganked up against me to with me and cause her fellow chefs to do
42:48anything they can alex is crazy to eliminate her from the competition i don't play mean girl politics
42:55even if it means doing the unimaginable oh there's more
43:00no oh my god are you okay what on the next hell's kitchen
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