- 2 weeks ago
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00:00We're going to have a little fun.
00:01After deciphering license plates for ingredients.
00:04Pineapple.
00:05Bourbon, Chef.
00:06Portobello.
00:07Let's go, red team.
00:09Anaya from Delaware ignored her team's concerns.
00:12I think it might be like a tad salty.
00:14Really, I like that.
00:15But Chef Ramsay agreed with the team.
00:18It is way too salty.
00:21With the scores tied, it was Henry from Texas's
00:23Korean sweet and sour glazed pork chop.
00:26It's delicious.
00:26Congratulations.
00:27It sent the blue team golfing and gloating.
00:31Stop being lazy.
00:33How about you guys shut the hell up.
00:36Then Chef Ramsay surprised the chefs
00:39with a shocking announcement.
00:40The four chefs who have scored the lowest in the challenges
00:45will now be cooking for their life.
00:49Nevada's LA.
00:50The cook is beautiful.
00:52And Massachusetts's Jayden.
00:54It's crispy and it's seasoned beautifully.
00:56Earned their right to remain in Hell's Kitchen.
00:59Say goodbye.
00:59Head back to the dorm.
01:00Henry!
01:03Leaving Cara Marie.
01:04The issue I've got here is the gummi
01:07nuts of that pomme puree.
01:08And Chris in the hot seat.
01:10And the fish is?
01:11The fish is glistening.
01:12It's cooked beautifully.
01:13In the end, Chef Ramsay sent.
01:15Cara Marie.
01:16Home.
01:17Ending her dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino
01:22in Mashantucket, Connecticut.
01:27And now, the continuation of Hell's Kitchen.
01:31Oh, my God!
01:33I like this.
01:34Oh, my God!
01:37I'm back.
01:38Even though I've got to fight, it feels good to be back.
01:41Now I have to go to a new level.
01:44Oh, my God.
01:46Ew.
01:47You look so cute.
01:48Ew.
01:53We need a top 10!
01:55We need a top 10!
01:56We need a top 10!
01:57Top 10 right here!
01:59Yeah, I'm top 10, but I might be 10.
02:02Who I am as a chef, who I am to my daughter,
02:04all that's in the line for me.
02:06That's my worst plate I've put up.
02:08From today, from right now,
02:10we are all on the same playing field.
02:12We are all top 10.
02:15Shake it off.
02:16It's only up from here.
02:17You guys didn't see it, but, like, he straight up was like,
02:19this is not me, and I think you're the weakest chef.
02:22He's like, that's far from it.
02:23He's like, it was just an average of numbers.
02:26Oh, my God.
02:26It's already over.
02:27It's been over.
02:32You're an ass.
02:33She heard you.
02:36You said it.
02:37Well, you were thinking it.
02:41Jada and Aniyah think that they're hot .
02:44Hey, she heard her, right?
02:45Huh?
02:46Did she hear her?
02:47I don't know what you're talking about.
02:48What?
02:48Oh, nothing.
02:49Who are you to undermine what I just accomplished?
02:52It's what bullies do.
02:54If I could poke that bear without the repercussions
02:57of a hothead coming at me for the rest of this competition,
03:01I would look them dead in the eye and just be like, go yourself.
03:04True colors are showing.
03:06And Jada's a mouse in the kitchen during dinner serves.
03:08I don't give a if they don't see me as a threat.
03:11I'm like, time will tell and I'll be laughing in their faces because I'm a force to be reckoned
03:17with here.
03:18I'm stronger than both of them on the line.
03:21And you know what, Chef Ramsay's looking for a leader.
03:23And he's looking for a leader on the line.
03:25Neither one of them are leaders.
03:26No.
03:28Do they just feel threatened by you?
03:30If they do, great.
03:31If they don't, even better.
03:33Because then it's like a sleeper attack.
03:35Like, oh, I don't have to worry about this.
03:37Ha, ha, ha.
03:38Yeah, you do.
03:48Line up, guys.
03:49Let's go.
03:51Good morning.
03:52Good morning, Chef.
03:53Today, I'd like to talk to you about some well-known chefs.
03:56In fact, industry leaders.
03:57Let's begin with Emeril Lagasse.
04:00Yeah.
04:01He is a living legend.
04:03Bam!
04:04Essence of Emeril.
04:05That was his special seasoning.
04:06And he'd always be like, oh, yeah, babe.
04:07Graham Elliott.
04:09Yes.
04:10Youngest ever two-star Michelin in Chicago.
04:12Yes.
04:13I actually met Graham Elliott once at a concert in Chicago.
04:15And yeah, it's on my social media.
04:17We took a picture together.
04:18Michelle Bernstein.
04:19Yes.
04:20A James Beard Award winner.
04:22Powerhouse chef.
04:23She's in a league of her own.
04:24Lastly, the amazing Rock Harper.
04:26Oh, Rock Harper.
04:29Hell's Kitchen season three winner.
04:31Yes.
04:32Rock Harper is a badass.
04:35He is a great inspiration.
04:37These four also share one big thing in common.
04:42Anybody have a guess?
04:43They know you.
04:44That's true, but that's not the answer I'm looking for.
04:46Who mentored them?
04:47You're getting warmer.
04:49Well, I'm going to tell you one more critical thing
04:51that they all share, and that is where they got their start.
04:55Johnson and Wales University.
04:56Wow.
04:57That's where you went, Anaya, yes?
04:58Yes, Chef.
04:59Chris, too.
05:00I went to Johnson and Wales in 2018.
05:02Anything Johnson and Wales, I love.
05:05Listen carefully.
05:05Tomorrow night, Hell's Kitchen will be closed
05:08for a very exclusive private event.
05:10Wow.
05:11Celebrating Johnson and Wales University's 50 amazing years.
05:16So for your next challenge, you'll be creating the menu
05:19for that celebration tomorrow night.
05:21Wow.
05:22The team that gets the most dishes on the menu
05:25wins this big challenge.
05:27Understood?
05:27Yes, Chef.
05:28Now, please welcome Assistant Dean T.J. Deladon, and one of their top students,
05:36Hollis, to Philly.
05:38Welcome.
05:39Hi, bud.
05:40I love seeing such young kids being so passionate about this
05:44because I remember when I was 14 years old in culinary school
05:48and dedicating my every fiber into this industry.
05:53T.J., let's get into the menu.
05:54Let's talk about the appetizers.
05:56Our hub campus is in Providence, Rhode Island,
05:58and we're the ocean state.
05:59So squid and scallop, I think, is where we like to go.
06:01Love that.
06:02So talk about the entrees.
06:03Where would you go with the fish?
06:04Yeah, we'd love to see monk fish.
06:05Duck and filet mignon.
06:06Love that.
06:07Much like many schools, we base our curriculum
06:10on classic French technique.
06:12Think four to five ingredients.
06:14You've got to focus on knife cuts, sauce, production.
06:17Just make it clean.
06:18Don't overcomplicate it.
06:19This is right up my alley.
06:21Teams have a quick meeting right now
06:23and decide who's doing what.
06:25I would love to do duck.
06:26Muck the fish.
06:27OK, and then we have squid, scallop.
06:29I'll do scallops.
06:30I want the squid.
06:32Who's doing filet?
06:33Oh, I was going to.
06:34All right, Red Team, Blue Team, you've got 45 minutes
06:36to prepare your incredible tasting menus.
06:38Your 45 minutes start now.
06:40Off you go.
06:42All right.
06:43It's going to be running too slow.
06:44All right, let's go, let's go.
06:45We've got to go.
06:46So I was thinking about doing, like, a bouillabaisse.
06:48Bouillabaisse?
06:49But it usually has different seafood in it.
06:52Seafood in it?
06:53Yeah.
06:54It's definitely a little risky to pull off a bouillabaisse
06:56because we're highlighting monkfish.
06:57So I definitely want to try to take heart to using some really
07:00hearty veggies.
07:01The broth has to be on point.
07:03I don't think I should blitz the tomatoes
07:05because I think bouillabaisse is usually like a thinner broth.
07:07So to do this in 45 minutes is a little psychotic.
07:13Let me get these blueberries going.
07:16Ellie, what are you thinking about?
07:18Chef, I want to do a blueberry brandy demi.
07:20And then a little bit of a toasted farro,
07:22and then just that scored beautiful duck on top.
07:24Are you putting anything else in that farro?
07:26I'm still thinking.
07:27I am not the most experienced with French.
07:29Okay, I'm going to make spinach pasta.
07:32Okay.
07:33Flash fried squid.
07:34Heard that.
07:35I know we only have 45 minutes,
07:37and making fresh pasta is absolutely a huge risk,
07:40but I have to impress my school.
07:42I didn't just spend $70,000 on college for no reason.
07:45Please don't stick.
07:46Oh, my Lord.
07:50Chef.
07:51I'm going to make a squid sausage.
07:52Is this just an idea?
07:53Have you done something like this before?
07:54I guess.
07:55Yes, Chef.
07:56I'm walking on the wild side.
07:57I decided to do squid inside a squid
07:59because I really thought about trying to think outside the box,
08:02because that's who I am as a person.
08:04I'm not normal.
08:05I don't think straight.
08:06Oh, this?
08:07Oh, that's it?
08:08My food's going to show you that this man is insane.
08:10I am literally a mad scientist.
08:12I'm going to twist it.
08:15What you making?
08:16I'm doing a chiron sauce for my filet.
08:18Chiron sauce is very hard to make because it breaks easily.
08:22Ladies, you have about 26 minutes left.
08:24Holy .
08:25If I this sauce up once,
08:27I just won't have French components on it.
08:30I need this to happen fast.
08:33Does anybody need, like, a second opinion on anything?
08:35Jada.
08:36Yes, sir.
08:37Here.
08:38What's this?
08:39I think once you add the peppercorns,
08:42maybe some herbs in there at the end, too,
08:44so it's nice and sexy.
08:45Heard that.
08:46I definitely feel respected by these guys,
08:48and I think a lot of that has to do with the fact
08:50that I respect them.
08:51I will drop anything in a hat.
08:53I'm sorry.
08:54What's that phrase?
08:55I'll drop.
08:56I'll drop anything I'm doing.
08:57Jada, right here.
08:58Do you want to get a taste?
08:59Yes.
09:01I'll stop what I'm doing with the drop of a hat.
09:03Okay.
09:04Jada.
09:05Yeah, your name.
09:06Filet up off.
09:07I would go white because your sauce is dark already.
09:09Thank you, chef.
09:11Seven minutes, ladies.
09:12Seven minutes.
09:13Seven minutes.
09:14I'm not stressed out.
09:15Anaya, you haven't even touched your protein.
09:17I know, chef.
09:18I mean, if you don't nail the protein,
09:19the rest of it doesn't matter.
09:20All right.
09:21Gonna start protein right now, chef.
09:23Drop that damn squid and pull it up.
09:25Put it on the plate.
09:26It'll be perfect.
09:27What are the trick to these damn things?
09:33Ah.
09:34It's already starting to break.
09:35Just worry about that.
09:37It wasn't broken like literally right before I put it on.
09:39Mmm.
09:40Final minute.
09:41Come on.
09:42Let's go.
09:43Come on.
09:44My dog is not rested enough.
09:46It's bleeding everywhere.
09:4845 seconds.
09:49I need a towel.
09:50Right here.
09:51Right here.
09:52Throw it to me.
09:54Come on.
09:55Let's go.
09:5630 seconds to go.
09:57If it bleeds everywhere, it's gonna show that I don't know how to cook dog.
09:58Like, please.
09:59Ugh.
10:00All right, guys.
10:01We gotta start walking.
10:02Let's start walking, chef.
10:03Five, four, three, two, one.
10:07And well done.
10:11Now, listen carefully.
10:12Your dishes will be judged head to head.
10:13Whichever dish gets the point that will go on the menu.
10:17Wow.
10:18Let's begin with the battle of the scallops.
10:20Let's go.
10:21Lisa.
10:22Lisa and Jayden.
10:24Sell it, Jayden.
10:25Right.
10:26Let's start with Jayden.
10:28Chef, I have a seared scallops with a citrus beurre blanc.
10:32Presentation is stunning.
10:33Well done.
10:34Thank you, chef.
10:35This was a challenge for me because I'm more of a rustic plater.
10:37Hollis, how does that taste?
10:38I like the brightness from the citrus, and the scallops are cooked very nice.
10:42It's really nicely done.
10:43Thank you, chef.
10:44Right.
10:45Ver blanc is exceptional.
10:46Thank you, chefs.
10:47Lisa, describe your dish.
10:48You have pan-seared scallops with a clam and fennel broth.
10:52Hollis, how does that look?
10:53Absolutely amazing.
10:55Scallops are cooked very nicely.
10:58I think it needs a little citrus.
11:01TJ, which one goes on the menu to start this incredible celebration tomorrow night?
11:10Jayden.
11:11Jayden, congratulations.
11:12Well done.
11:13I think that was definitely an upset for Lisa.
11:16Like, I'll be honest, I didn't even see that coming, but I'm really proud of Jayden.
11:20Up next, Battle of the Squid.
11:22It's so weird that I end up on the season that we're doing something for Johnson & Wells as somebody who went to Johnson & Wells.
11:28Battle of the Jaywoo as well.
11:30This is very important to me.
11:31Chris, please, describe your dish.
11:33I took the squid.
11:34I made it into, like, a sausage china, stuffed it, and cannot have anything French without some caviar on this chef.
11:39Everyone loves caviar, so I put a nice lump of caviar on top.
11:42TJ, officially, what do you think?
11:43Using the tentacles, you get a little bit of that purple color coming out that's great.
11:47I think it's a little heavy on the caviar.
11:49Caviar's delicious.
11:50Who don't like caviar?
11:51Ooh!
11:52Does it taste as good as it look?
11:53It's good.
11:54The ver blanc is good.
11:55The composition of the dish is nicely done.
11:57Good effort.
11:58Well done, Chris.
11:59Anaya, describe your dish, please.
12:00Today, I have a fresh-made spinach pasta.
12:03I flash-fried the squid and a little bit of port wine balsamic reduction.
12:07How did that taste, please?
12:08I think there was a lot of depth of flavor in there.
12:10It was very nice.
12:11I thought the pasta was cooked properly.
12:14It had been a little bit on the thicker side.
12:16I thought the squid was cooked nicely.
12:17It pays a lot of homage to our kind of state dish in Rhode Island.
12:20Yes, Chef.
12:21Calamari, so I appreciate that.
12:23TJ, is he gonna go to the red team or the blue team?
12:26I have tremendous school pride, so if I can't represent JWU for the JWU dinner,
12:30God, I'm gonna be embarrassed.
12:32This is so hard.
12:44TJ, is he gonna go to the red team or the blue team?
12:46This is so hard.
12:50I'm gonna go with technique on this one.
12:52And I'm gonna go red.
12:55Red team, well done.
12:56Anaya.
12:57JWU Charlotte!
12:58Anaya gets the point.
13:00Woohoo, Anaya.
13:01Another reason for Anaya to talk in the dorms.
13:03There we go.
13:04Good job, Chris.
13:05Good job.
13:06Well done.
13:07Thank you, chefs.
13:08Next up, the battle of the monkfish.
13:11Let's go, Alexandra.
13:13And Jada.
13:14Jada.
13:15So in front of you, chefs, we have a brown butter poached monkfish.
13:19This dish in itself is kind of a play on bouillabaisse.
13:22I was hoping someone would do a bouillabaisse.
13:25It's gorgeous.
13:26I'm amazed you've got anything done in 45 minutes.
13:28A bouillabaisse takes 48 hours.
13:30Just a marinade.
13:31You smart bitch.
13:32Monkfish is good.
13:34It's cooked properly.
13:35The broth is tasty.
13:36Thank you, chef.
13:37Good.
13:38Well done.
13:39Alexandra, please describe your dish.
13:40It is a velouté poached monkfish with a carrot soup.
13:45Visually, very, very pretty.
13:47It looks beautiful.
13:48Hollis, how was that?
13:49I think the soup might have been a little bit heavy.
13:51TJ, is it the monkfish from Jada or the monkfish from Alexandra?
13:56I'm going to go with Jada.
13:57Jada, congratulations.
14:00Great job.
14:01Right, next up, the battle of the duck.
14:04I am definitely really, really nervous.
14:06Anthony's a powerhouse when it comes to French cuisine.
14:10My heart is just like...
14:12Let's start with Anthony first.
14:14So I kind of did a spin-off of duck a l'orange.
14:16I did a little fennel and frisee salad with a cherry vinaigrette.
14:19TJ, how was that?
14:20The duck is cooked beautifully.
14:21The chive and the red onion, I wasn't expecting that.
14:23That was tasty.
14:24Thank you, chef.
14:25Okay, Ellie, describe the dish, please, to TJ and Hollis.
14:28I have a pan-seared duck breast with a duck fat creamy farro.
14:33We talk about letting the meat rest, right?
14:35That's important.
14:36You can see what happens when you slice the meat
14:38that's cooked to temperature too early.
14:39Color-wise, great.
14:41I love the use of farro.
14:42Does the point go to Anthony on the blue team
14:45or Ellie on the red team?
14:46If it goes to Anthony, the blue team have won it.
14:49I just cooked for my life last night,
14:52and I just want to win a point.
14:55I'm going to make this decision based purely on technique,
14:58and I'm going to go with Anthony.
15:00Anthony, congratulations.
15:02Well done.
15:03Well done.
15:04Congratulations.
15:05Well done.
15:06Oh.
15:07Blue team have won the challenge.
15:09We still have a menu item to fill, the filet.
15:12Henry, describe your dish, please.
15:14We have a classic filet au poivre, green peppercorn,
15:16palms puree, and top of a little microcherville.
15:19Out of every dish I've seen,
15:21that's the most classic French-looking dish.
15:23Very nice.
15:24Oh, beautiful.
15:25Nice.
15:26Nice.
15:27Chef, how did that taste for you?
15:28It's perfectly seasoned.
15:29It's great.
15:30Thank you, Chef.
15:31Right.
15:32Sydney, please describe your dish to Chef.
15:33I have a pan-seared filet, palm puree,
15:35but I have chives and chevre cheese.
15:37Sure aren't a classic, especially with a filet.
15:39Really beautifully cooked.
15:40Yes.
15:41Man.
15:42Really nice flavor there, though.
15:43Thank you, Chef.
15:44Is it Sydney's from the red team
15:45or Henry's from the blue team?
15:46Please.
15:47Henry.
15:48Henry.
15:49Thank you, Chef.
15:50Congratulations.
15:51Well done.
15:52Blue team.
15:53Four out of the five dishes.
15:54This is a blowout.
15:55Like, the folks in the stands wanted to see a good game,
15:57and they didn't get it because we blew them the out.
16:01Join me in thanking TJ and Hollis.
16:05Thank you, guys.
16:06Thank you, Chef.
16:07That was a landslide.
16:10Oof.
16:11Blue team, you five will be spending the night
16:13in one of the Northeast's most popular vacation hotspots.
16:17You're going to Cape Cod.
16:19Oh, .
16:20Yes.
16:21Go home, baby.
16:22That's right.
16:23Jaden's neighborhood.
16:24But you won't be sitting and staring at the ocean.
16:27You'll be soaring over it, parasailing.
16:30Oh, my God.
16:31Woo!
16:32I'm going parasailing, baby.
16:34I'm so excited to show blue team my home.
16:36Usually, I have to cater to the tourists,
16:38but today, I'm the tourist, baby.
16:40Red team, we want tomorrow night's celebration
16:42to be extra special.
16:43So you'll be making them a four-tier anniversary cake.
16:47So you'll be swapping your chef's hats for baker's hats.
16:50In fact, while we're on the topic of university,
16:52it makes me think about dorm life.
16:54No.
16:55Because it's also dorm cleaning day.
16:59Clean sheets, puffed-up pillows,
17:01all the weird hair gone out of the showers.
17:03Have you seen the dorms?
17:05Oh, my God.
17:06My Lord.
17:07Can we have some Poo-Pourri, please?
17:09Ladies, get to it.
17:10Let's go.
17:11Oh, boy.
17:12Let's go!
17:20This sponge needs to be burned.
17:23Can we get some beers in here?
17:24Yeah.
17:25Well, red team, enjoy cleaning.
17:27Fuck the off right now.
17:29Life sure is grand, isn't it?
17:31Getting in that Cape Cod mindset, I see.
17:35Who didn't get their sock in the ?
17:38Oh, my God.
17:39This is the one punishment I did not want to get.
17:44Boys are so messy.
17:46I'm a chef.
17:47I'm not a maid.
17:48People are disgusting.
17:49Whoo!
17:50Whoo!
17:51Whoo!
17:52Whoo!
17:53Whoo!
17:54Whoo!
17:55Whoo!
17:56Whoo!
17:57Whoo!
17:58Whoo!
17:59Whoo!
18:00Whoo!
18:01Whoo!
18:02Whoo!
18:03Whoo!
18:04I have, like, an irrational fear of heights.
18:06My mind's just kind of racing right now.
18:07Come on!
18:08Get up!
18:09Go!
18:10Henry is bricks.
18:12You can just look at his face.
18:13He's pale.
18:14You're kidding me!
18:15Don't look so terrified.
18:17Henry, get your together.
18:18You were in the Air Force.
18:19Come on, man.
18:20I love my life!
18:21I love my kids!
18:22My kids!
18:23Oh, my God!
18:24Whoo!
18:25Holy !
18:26Whoo!
18:27Whoo!
18:28Whoo!
18:29Whoo!
18:30Whoo!
18:31Holy !
18:32Whoo!
18:33Whoo!
18:34Whoo!
18:35Go higher!
18:36Don't listen to these !
18:38You keep it right here!
18:40Oh, my goodness!
18:41Oh, let's go!
18:42I see oysters!
18:43Oysters!
18:44Like, you guys really whipped ass today.
18:45Like, Jada, I'm proud of you, dawg.
18:46Jada, thank you for your little mentorship, too, in the beginning.
18:47Of course!
18:48Because, like, my mind is just racing.
18:49I'm like, I want to do this, this, this!
18:50Well, I said, let's relax.
18:51And I'm like, we're keeping it simple, right?
18:52Simplicity is key, and I'm learning that so much this whole challenge.
18:53Hell yeah, man.
18:54Hell yeah, man.
18:55We're genuinely glad that you're on our team.
18:56I'm glad I'm here.
18:57Because, honestly, on the red team, I was like, maybe I'm just not, like, loud enough.
18:58Maybe I'm not, like, dramatic enough.
18:59Maybe I don't have enough beef-y people.
19:00Maybe I'm not having beef-y people.
19:01Amazing.
19:02Oh, my goodness!
19:03Oh, my goodness!
19:04Oh, my goodness!
19:05Oh, let's go!
19:06Oh, my goodness!
19:07Oh, let's go!
19:08Oh, let's go!
19:09I see oysters!
19:10Oysters!
19:11Like, you guys really whipped ass today.
19:12Like, Jada, I'm proud of you, dawgs.
19:13Jada, thank you for your little mentorship, too, in the beginning.
19:14Of course!
19:15We're genuinely glad that you're on our team.
19:17I'm glad I'm here because honestly on the red team I was like,
19:19maybe I'm just not like loud enough.
19:21Maybe I'm not like dramatic enough.
19:23Maybe I don't have enough beef with everybody, you know?
19:25We need more insight on the girls.
19:27I'm like, I don't have to.
19:28They just air that out.
19:30There's no secrets to be had over there.
19:32You can just see it.
19:34The red team right now, I bet Anaya is pissed.
19:36Oh yeah, she bet Anaya is, they're yelling at each other.
19:39Uh-huh.
19:41I don't like baking.
19:43Baking, baking can kiss my ass.
19:46I opened a bakery at my last job.
19:49I love baking cakes.
19:51Baking sucks.
19:53Are you making a stank face at me, bitch?
19:57Ah!
19:59It's just annoying.
20:00It's making baking not as fun as it should be.
20:04James just left to go to the pool.
20:06I'm stuck here with you guys.
20:07Yeah, sorry.
20:08Sorry, Chef.
20:09Sorry, Chef.
20:10I'm sorry, too.
20:11I got a point today, so.
20:13So unnecessary.
20:17Why do you even have to say that?
20:19Are you trying to show out for Chef Michelle?
20:21Yeah.
20:22I'll be in the finale.
20:24Sorry, girls.
20:25Maybe one of you will be there with me.
20:27Is it really a good idea to just continuously piss off the people that could make or break it for you in the finale?
20:35Look at those faces.
20:37I would think you would want to start, you know, being nice.
20:41These bitches better watch out.
20:42Myrna.
20:43Myrna.
20:44T-Shep.
20:44Open Hell's Kitchen, please.
20:45Myrna.
20:46T-Shep.
20:46Open Hell's Kitchen, please.
20:48So be careful.
20:49Tonight, Hell's Kitchen is hosting the biggest culinary celebration in America.
21:04Cheers.
21:06It's Johnson and Wales University's
21:0850th culinary school anniversary dinner.
21:11Chris, never did you imagine when you were studying at university
21:13you'd be doing this, did you?
21:14I did not, chef.
21:15In addition to some Hell's Kitchen classics.
21:18Can I have the lobster risotto?
21:20I'll have the crispy skin salmon, please.
21:22Tonight's menu features the five winning dishes
21:25from yesterday's challenge.
21:27Can I please get the roasted duck breast?
21:29Can I get the steak au poivre?
21:31The monkfish bouillon base looks awesome.
21:33In the center of the dining room is a special VIP 12 top
21:36with many of the university's top representatives,
21:40including season three winner, Rock Harper.
21:45How you doing, brother?
21:46Oh, my goodness.
21:46Good to see you, chef.
21:47Likewise.
21:48Clearly, this high profile event
21:50has the chefs feeling the pressure.
21:53Five, yes, four covers table 21.
21:54Two scallops, two risottos.
21:55Yes, chef.
21:56Five, two scallops, two risottos.
21:57That's it.
21:59I'm definitely worried that Anaïa and Alex
22:01won't be able to communicate properly.
22:02I'm on fish station.
22:04Hey, you guys ready to walk?
22:05No, the scallops aren't ready.
22:07I'm responsible for the scallops and lobster this evening.
22:10Watching your lobster?
22:11It's been a rough go between Anaïa and myself.
22:13Right here.
22:14That's not true.
22:15This is the problem.
22:15And you won't let me speak my piece.
22:17I don't care about your piece.
22:18I know.
22:19I'm tired of it.
22:19You're not a team player.
22:20I'm tired of it.
22:21I don't think these are ready either, Alex.
22:23They're ready.
22:24Anaïa, just let me cook without coming over
22:27and telling me how to do it.
22:29Right here, chef.
22:30I don't know.
22:33Anaïa, Alexandra, come here.
22:36Ice cold in the center.
22:37Back in the bag.
22:38Come on.
22:39Come on.
22:40If Alexandra up, we both up.
22:43So Alexandra has to get the correct.
22:45Ladies, I want the scallops now.
22:47Walking?
22:47Walking.
22:48All right, ladies, time out.
22:50All of you, come here.
22:51For sake.
22:52They're ice cold again.
22:53Alex, you said you were ready.
22:53Who is?
22:54Was that you, Alexandra?
22:55Yes, chef.
22:55It's ice cold.
22:56You can just see the color.
22:57It's raw.
22:58Yes, chef.
22:59Come on.
22:59This is my alma mater.
23:00I am not around today.
23:02Alex, get them in the pan.
23:03Let's go.
23:03This pan is hot as .
23:04Let's go.
23:05If I have to be a leader, I will take charge
23:06and I will do it myself.
23:07Walking scallops now.
23:09Let me feel better.
23:10Go.
23:11Yeah?
23:12Yeah.
23:13All right, service, please.
23:14Let's go.
23:15With appetizers starting to move steadily
23:16out of both kitchens.
23:17Walking risotto, ready?
23:18Walking some scallops.
23:19That scallop is, like, perfectly fine.
23:21Right.
23:22Let's go.
23:23Let's go.
23:24Alex, get them in the pan.
23:25Let's go.
23:26This pan is hot as .
23:27Let's go.
23:28If I have to be a leader, I will take charge
23:29and I will do it myself.
23:30Walking scallops now.
23:31Let me feel better.
23:32Go.
23:33Yeah?
23:34Yeah.
23:35All right, service, please.
23:36Let's go.
23:37With appetizers starting to move steadily
23:38up.
23:39All right, Jaden, with me, please.
23:40Lisa, with me, please.
23:41Yes, Chef.
23:42Chef Ramsay's calling Lisa and Jaden together
23:44to begin splitting up the VIP 12 top table.
23:48OK, blue team, you've got two fettuccine, two scallops,
23:50two risotto.
23:51And red team, two fettuccine, two scallops, two risotto.
23:53Give me a time, please.
23:54I need five minutes.
23:55Five minutes, yes?
23:56Yes, Chef.
23:57Count it down.
23:58Let's go.
23:59How long on the six top, Lisa?
24:00We're going to do five minutes out.
24:01All right.
24:02We don't have any scallops, Chef.
24:03It's a six top.
24:04Yes, you do.
24:05It's two scallops, two risotto, two fettuccine.
24:06Yes, Chef?
24:07That's correct.
24:08OK, heard it.
24:10Honestly, I think Alexandra is sometimes in a la-la land,
24:12just kind of like, doo-doo-doo-doo-doo.
24:15Drop them quick.
24:16Drop them quick.
24:17Get them in there.
24:18Make sure they're dry.
24:19Really good dry.
24:20I have to keep talking to her.
24:21I have to make sure that she's on her .
24:23All right, start flipping.
24:24Start with that one.
24:25Hey, you talk to me, baby, all right?
24:27Three minutes.
24:28OK, thank you.
24:29About to cook for Johnson & Wells.
24:30Like, this is supposed to be something great.
24:32I'm ready to walk.
24:33All right, let's walk.
24:34Scallops.
24:35Scallops.
24:36And I think it's going to be a great menu.
24:38It's super easy.
24:39It's going to be fun.
24:41Blue Team, come here.
24:42Yes, Chef.
24:43Look, it's undercooked.
24:45It's ice cold in the middle.
24:46It's undercooked.
24:47The 12 top, come on.
24:48Yes, Chef.
24:49Get it back here.
24:50You of all people, let's go.
24:51Let's go.
24:52I need to make sure that I get it together.
24:53It's Johnson & Wells, so I want to show them how I can cook.
24:56You know, that I don't get yelled at by Chef Ramsay tonight.
25:00I don't tell I that up.
25:02Walking risotto.
25:03Hey.
25:04Right behind you, I'm going to walk your lobster.
25:06Right behind.
25:09Hey, Red Team, come here, all of you.
25:12I'm not serving it.
25:13It's rock hard.
25:14Yes, Chef.
25:15It's not edible.
25:16Yes, Chef.
25:17Let's go.
25:18Let's go, let's go, let's go.
25:19Don't let my risotto die.
25:20Come on, let's go.
25:21I know that Alex is supposed to be cooking the scallops
25:23and lobster for the app station, but every time I look over,
25:28it seems that Anaya has her hands on the pan.
25:31Lobster, how long?
25:32Two minutes, Chef.
25:33No, a minute, Chef.
25:34One minute.
25:35I only need a minute.
25:36I only need a minute.
25:37Not on my alma mater.
25:38Oh, Lord.
25:40Scallops, I'm dying.
25:41Let's go.
25:42Let's go.
25:43Let's go, please, Chris.
25:44Walking scallops.
25:47Henry, Chris, they're still ice cold.
25:51They're still ice cold in the center.
25:53Come on, guys.
25:54All right, come on, come on, come on.
25:55I got a pan.
25:56I got a pan right here.
25:57I got a pan right here.
25:58I got a pan right here.
25:59Right here, right here.
26:00Go, go, go, go.
26:01I think Chris is feeling a little extra pressure tonight
26:02because he is Johnson & Wales alumni.
26:03Anthony, help him out.
26:04Yes, Chef.
26:05What do you need from me?
26:06What do you need?
26:07I'm good, I'm good.
26:08You good?
26:09OK.
26:10This just kind of weighs me off.
26:11I'm like, all right, man.
26:12This is all you then.
26:13Let's go.
26:14Walking scallops.
26:15Blue team.
26:16Yes, Chef.
26:17So we've gone from undercooked three times to what?
26:22Overcooked, Chef.
26:23What's happened to you?
26:24This is your culinary university.
26:25Yes, Chef.
26:26Get a grip.
26:27Let's go.
26:28Yes, Chef.
26:29It's obvious that Chris is setting us back.
26:31His scallops got sent back three times.
26:34I mean, some are overcooked, some are undercooked.
26:36Yo, you got to hold on.
26:38Chef, I need another one of scallops.
26:41No scallops to sell.
26:43I overcooked scallops.
26:44I don't have any more scallops, so I'm running around looking for scallops.
26:47There's no more scallops anywhere.
26:49I can't sell without these scallops.
26:51No scallops nowhere.
26:52I have none.
26:53It's 25 minutes into Johnson and Wales' 50th anniversary dinner.
27:06Chef, I need another one of scallops.
27:08And New Jersey's Chris is shell-shocked after running out of scallops.
27:13Where are the scallops?
27:14Chef, I need another one of scallops to sell.
27:16Did you look in the back?
27:17Did you look everywhere?
27:18Because we had enough orders.
27:19You shouldn't fucking do this.
27:20You shouldn't be out.
27:21How?
27:23Where are they?
27:24Where are they?
27:25Where are they?
27:26Like, I have to pull it together.
27:31Like, I got to get them out as soon as possible.
27:33We're at 90 seconds on that 12 top, guys.
27:3590 seconds heard!
27:36Scallops, how are you looking?
27:38If it's not cooked, I'm not selling it.
27:39I'm sorry.
27:40I might get you all done.
27:41Okay, you ready to walk?
27:42Walking.
27:46Finally.
27:47Scouts right here.
27:51Go.
27:52The Johnson and Wales 12 top finally receives their appetizers.
27:56And the reviews are overwhelmingly positive.
27:59That's good.
28:00That's really good.
28:01Juicy, very delicious.
28:04On order, four covers here with 23.
28:06Entree to monkfish, to steak.
28:08Heard.
28:09Yes, Chef.
28:10I have four minutes out, two strip, two monkfish.
28:12Steak.
28:13The abbreviation is steak tonight, okay?
28:15Got it, okay.
28:16Steak.
28:17Heard.
28:18So, steak means filet.
28:19So, that means whenever I hear steak, I got to put on a filet.
28:24You ready to walk?
28:25Let's walk.
28:26Let's walk.
28:27Two strip, two monk.
28:28Steak.
28:29Two monkfish, two steak?
28:30Chef, very hot.
28:31I hope so.
28:32It's a kitchen.
28:33Yes, Chef.
28:36Allie, nicely cooked.
28:37Thank you, Chef.
28:39Service, please.
28:40Right.
28:41Fire now.
28:42Two duck, two steak.
28:43Four minutes.
28:44Four minutes.
28:45Two duck, two strip.
28:46Oh, out.
28:47Or, two steak.
28:48Oh, .
28:50With Ellie feeling the heat on the meat station,
28:53in the blue kitchen, Chef Ramsay is firing.
28:56Two monkfish, two steak.
28:57Two monkfish, two steak.
28:58Seven minutes to the window.
29:00Heard.
29:01Tonight, Chef Ramsay puts me on meat station solo.
29:04I'm actually feeling pretty good.
29:05I know how to cook a piece of meat, so this is not new for me.
29:08How long, Jada?
29:10On.
29:11Oh.
29:12Come here, young lady.
29:13Yes, Chef.
29:14Come here.
29:15Blue team, come here.
29:16How did we forget, first of all?
29:17That was my fault, Chef.
29:18I fired two monkfish, two steak.
29:20Yes, Chef.
29:21Do you not remember me asking you that?
29:22I do remember, Chef.
29:23Do you not remember?
29:24Yes, Chef.
29:25Holy .
29:26Five minutes to the window, guys.
29:27Heard it.
29:28Two monkfish, two steak.
29:29I think I was a little too in the zone.
29:31And I was like, where am I?
29:33Jada, I'm asking for leadership.
29:35And so I turned my back, and I'm like, silence.
29:38Which proves me one thing.
29:39You can cook, but you can't lead.
29:41That's obvious.
29:42I think we all know that that's not true.
29:44But this is a test.
29:45I'm going to use it as motivation,
29:47because I know I can lead.
29:49Walking to the window of two filets, two monkfish.
29:52Heard.
29:53Two booyah.
29:54Behind.
29:55Hot pan, Chef, on your left.
29:59Jada, come here.
30:00Yes, Chef.
30:01Nicely cooked.
30:02Thank you, Chef.
30:03Why are you holding it back?
30:04I don't know.
30:05Yes, Chef.
30:06I do not know.
30:07Hey, young lady.
30:08Yes, Chef.
30:09When you're cooking to finesse like that,
30:10you've got to drive it.
30:11Yes, Chef.
30:12Let's go.
30:13Behind.
30:14As Jada bounces back with perfectly cooked meat.
30:15Right, fish and meat, come here.
30:16It's once again, time for both kitchens
30:18to deliver for the special VIP 12 top.
30:21Red team, it's two salmon, two duck, two steak.
30:23Blue team, it's two salmon, two monkfish, two steak.
30:25How long?
30:26Yes, Chef.
30:27Six minutes.
30:28We can do seven.
30:29Let's go.
30:30Yes, Chef.
30:31I don't really think I could have ran fish by myself tonight.
30:33Salmon is going in the oven right now.
30:34I don't know what the Alex is doing.
30:36We're five out on the 12 top.
30:37Five out, her.
30:38Five out.
30:39Two salmon, two duck, and two steak.
30:41Yes, ma'am.
30:42I'm going to show that I'm a leader tonight.
30:44So I'm kind of pushing her aside.
30:46Like, I don't really need the help.
30:47But, you know, follow me up and you can be very helpful.
30:50Dania, is there anything I can do for you besides get you sauce?
30:53No, ma'am.
30:54I think I am good.
30:55Dania's pushing me out of the way.
30:58I'm not going to start yelling and pushing her or fighting with her
31:01or being unprofessional.
31:02Alexander, you can't just stand there.
31:04Yes, Chef.
31:05That's not a sign of a leader.
31:06Yes, Chef.
31:07Drive the ticket.
31:08Yes, Chef.
31:09You can't let anyone bully you.
31:12You have to stand your ground, especially here.
31:15Do you need your anything?
31:16No, ma'am.
31:17I think I'm okay right now.
31:18Heard.
31:19Dania definitely successfully bullied Alex right off that station.
31:23Walking two strip and two duck.
31:25Walking salmon.
31:30Nicely cooked.
31:32Duck is beautifully done.
31:34All right, guys.
31:35I'm walking.
31:36Salmon walking.
31:39Go, please.
31:40Let's go.
31:4112 top, let's go.
31:42Once again, Johnson and Wales' VIP 12 top
31:45is awestruck by their dishes.
31:47Whoever cooked this, they can give me a run for my money.
31:50And with the big table in the clear.
31:52That's top notch.
31:53Both teams are working on their final entrees of the night.
31:57Walking right now.
31:58Keep it up, guys.
31:59We're going to keep pushing.
32:00Service, please.
32:01It's really good.
32:02Seasoned really well.
32:03This sauce is good.
32:04Thankfully, our esteemed guest from Johnson and Wales, extremely happy.
32:15I, however, am not.
32:19Because I know we can be better, especially at this stage of the competition.
32:23You're the top 10.
32:25So the winning team tonight...
32:30So the winning team tonight...
32:47Is neither of you.
32:51And it pains me.
32:52We had the same silly mistakes in the red kitchen as we did in the blue kitchen.
33:01It was a mirror image.
33:03Ice cold in the center.
33:04Back in the pan.
33:05Come on.
33:06Ice cold in the middle.
33:07It's undercooked.
33:08The 12 top.
33:09Come on.
33:10They're ice cold again.
33:11Yes, Chef.
33:12They're still ice cold in the center.
33:13Come on.
33:14Yes, Chef.
33:15Nobody had the edge tonight.
33:16So...
33:17Red team.
33:18Blue team.
33:19Head back to the dorms.
33:21And come back to me with two individuals from your team you could do without.
33:26Is that clear?
33:27Yes, Chef.
33:28Get out of here.
33:29You know, I wanted to make my, uh, school proud.
33:32And, uh, I failed.
33:33Miserably.
33:35Well, let's just...
33:37Let's just break it down.
33:38I know I'm going up there.
33:39I'm out there.
33:40But, like, for the y'all four, we gotta figure something out.
33:42So now we gotta go down to details at this point, no?
33:45All right.
33:46Jada, Chef was on your ass about communication and leadership.
33:49And I think he's harder on me because he knows that I can.
33:52But I think when it comes down to it, the criteria should be overall.
33:56Yeah, overall.
33:57It has to be overall at this point.
33:58Challenges, you know.
33:59Yeah, 100%.
34:00Yeah, at this point.
34:01Where do we meet that at then?
34:02So what is that?
34:03This is hard, bro.
34:04It is.
34:05Yeah.
34:08This sucks.
34:10So I will take ownership on the fact that I messed up.
34:14I'm gonna say just fish station.
34:16I say Alex and Anaya.
34:19Yeah, I guess we should go with fish tonight.
34:21I did salmon and monkfish tonight.
34:24So...
34:26Personally, for myself, I didn't have any mess-ups.
34:29But that lobster that went up, didn't you cook that one?
34:32Okay.
34:33So myself and Alex then?
34:35Anaya has this big ass head right now.
34:41Quite frankly, I bail fish out.
34:44Everything that came back, I fixed it.
34:46I see right through it.
34:48Like, translucent.
34:50I took leadership and I fixed everything that came back on fish.
34:53But you also didn't really give me a chance to try to fix my mistake.
34:56If you're tanking and you're, like, falling down...
34:58I wasn't tanking.
34:59When you're not allowed to work your station, it's hard to.
35:02As far as Anaya's behaviors and toxicity goes, I think more and more people every day are noticing it.
35:09I didn't make any ****-ups tonight, so I feel like it's a kick in the nuts for me to go up just because it's a joint station.
35:14Yeah.
35:15That was how it went, so...
35:16Okay, wait, wait, wait, wait, wait.
35:17Yeah.
35:18You still think that it's you and Anaya?
35:19Yeah.
35:38Blue Team, have you come to a consensus?
35:41Yes, Chef.
35:42Jada, Blue Team's first nominee and why?
35:44Our first nominee, Chef, is going to be Chris.
35:47Tonight he had scallops that got sent back very frequently.
35:52Blue Team's second nominee and why?
35:54Our second nominee, Chef, is going to be Jaden.
35:57What it really came down to, Chef, was a cumulative vote of who we think is one of the weaker chefs on the team based off everything that we've seen so far in this competition.
36:05Okay.
36:06Red Team, have you come to a consensus?
36:08Yes, Chef.
36:09Sydney, Red Team's first nominee and why?
36:11Chef, our first nominee is Alex.
36:14Unfortunately, Chef, we did have scallops and lobster that were sent back multiple times off the fish station.
36:20Red Team's second nominee and why?
36:23Chef, our second nominee is Anaya.
36:26Same reason as the first.
36:28Fish station is ultimately what we had the most issues on.
36:32Anaya, Alexandra, Chris, Jaden, step forward, please.
36:35Let's go.
36:36Chris, cooking for your school.
36:39What the happened tonight?
36:40Chef, first of all, it's embarrassing that I did that to my school.
36:43That's not who I am.
36:44That does not represent Johnston Wells or myself.
36:46I literally have to own it.
36:47I dropped the ball.
36:48Jaden, why are the Blue Team casting you as someone that's the weakest?
36:52It really just came down to the couple of challenges, Chef.
36:55Do I agree with it?
36:56No.
36:57So in your mind, who's weaker than you?
36:58Chef, when it comes down to service, I would say Henry.
37:01He's not as vocal as me.
37:02He doesn't communicate as well as me.
37:04And at the end of the day, challenges is not what's going to run the kitchen.
37:07It's leadership.
37:08That's right.
37:09I'm looking for a leader.
37:13Anaya, tell me, from your perspective, what the happened?
37:16Chef, I sent perfect proteins.
37:18Every protein that came back, I also fixed.
37:20I took control.
37:21So you didn't deliver me a raw lobster?
37:23No, Chef.
37:24So, Alexandra, I just want to be clear.
37:26That was all you.
37:27I can't say that it was all me due to the fact that I wasn't trusted to finish anything myself.
37:33Anaya.
37:34Yes, Chef.
37:35Were you micromanaging?
37:36No, Chef.
37:37I think that accountability matters.
37:39And I think the reason I've been up here so much is because I'm not afraid to be accountable.
37:44And a leader has to be accountable.
37:47And I don't think that a true leader trashes people behind their backs, makes fun of them behind their backs.
37:52And to me, skills can be honed.
37:55Finesse can be honed.
37:56But you cannot teach character.
37:58And a true leader has character and treats other people with respect regardless of how they feel about them.
38:03Is that toxic in the retina?
38:05Yes.
38:14Ellie.
38:15Ellie.
38:16Is that toxic?
38:17Yes.
38:18Ellie.
38:19Is that toxic?
38:20I do think that there are problems in the red team.
38:21Yes, Chef.
38:22Explain, Ellie.
38:23I think that there is a lot of hostility and a lot of sideways under the breath or just whack comments that are made.
38:34Who's making whack comments?
38:36Who is that?
38:37I feel like Anaya talks a lot of out of place, Chef.
38:40Anaya?
38:41There's a lot of comments.
38:42Yes, Chef.
38:43Oh, my God.
38:44Sydney, is this toxic environment true?
38:47Chef, I do feel like there is hostility within the red team on occasions, for sure.
38:51And who's the culprit?
38:52It starts with Anaya, Chef.
38:53Anaya?
38:54Yeah, Chef.
38:55Yeah.
38:56Yeah.
38:57Yeah.
38:58Yeah.
38:59Yeah.
39:00Yeah.
39:01Yeah.
39:02Yeah.
39:03Yeah, Chef.
39:04There are people on the team where that used to be a lot of people.
39:06I feel like Anaya talks a lot of out of place, Chef.
39:08Anaya?
39:09Yes, Chef.
39:10Oh, my God.
39:11Sydney, is this toxic environment true?
39:13Chef, I do feel like there is hostility within the red team on occasions, for sure.
39:16And who's the culprit?
39:17It starts with Anaya, Chef.
39:18There are people on the team, or that used to be on the team, who felt like they couldn't
39:22speak up.
39:23Why couldn't they speak up?
39:24They watched me get bullied the first few days I was here.
39:27And they didn't want it to happen to them.
39:29Oh, my God.
39:30Anaya?
39:31Regardless of what they're saying about me, Chef, it's not true.
39:33I stand true to where I am.
39:35This is a competition.
39:36I am one of the best chefs here.
39:38And I'm ready to fight.
39:42My decision is...
39:46Jaden.
39:47And Anaya.
39:50Both of you, get a grip, back in line.
39:52Yes, Chef.
39:56The person leaving Hell's Kitchen is...
40:00Alexandra.
40:02First of all, I appreciate your passion.
40:05Let's get it absolutely clear.
40:06But you yourself said to me recently, Chef, if I screw up again, it'll be my time to leave
40:12Hell's Kitchen.
40:13Yes, Chef.
40:14And tonight, you did just that.
40:16Please, give me your jacket.
40:17A pleasure.
40:19And I'm sorry about the hostility.
40:21Me too.
40:22Good luck to you guys.
40:23Appreciate the effort.
40:24Bye, Alex.
40:25Bye, Alex.
40:26Red Team, a warning to you all.
40:28I never want to hear about a toxic environment amongst you again.
40:33The one thing I maybe did here is that I gave my other teammates on the Red Team the courage
40:38to advocate for themselves.
40:40Tonight, I think they spoke the truth.
40:42And I hope it's a wake-up call for Anaya.
40:44After tonight, I don't know if the Red Team is going to be able to stay out of the drama.
40:48But if they're smart, they will.
40:50Chris.
40:51Yes, Chef.
40:52Young man, you're on thin ice.
40:53Yes, Chef.
40:54Back in line.
40:56One of you is going to bring a championship home to their state.
41:01Stop worrying about the being best friends.
41:03Just being the best that you are.
41:05Is that clear?
41:06Yes, Chef.
41:07Like, get out of here.
41:08To hear the entire team, like, essentially say I'm, like, a toxic person, I'm like, going
41:14forward, it just kind of seems like they're trying to get me out of here.
41:18Maybe I'm turning into the next Alex.
41:20But unlike Alex, I'm not taking it personally.
41:24Alex was definitely a martyr tonight.
41:27Chef Ramsay knows that Anaya is a bully.
41:29And now the bear has been poked.
41:32She's going to rampage.
41:33Take a step back.
41:34That's what it is.
41:35That's what you're going to do.
41:36OK.
41:37It's a common fact that I'm friendly with Anaya.
41:40I mean, is she very strong-minded?
41:42Yes.
41:43Is she always the nicest person?
41:44No.
41:45But who gives a if you have any friends in this competition?
41:49All I'm worried about is being the next winner of Hell's Kitchen.
41:52I never want to see the competition spirit turning into something negative.
41:56So I admire Alexandra for having a voice against bullying.
42:00I just wish her ability in the kitchen had been equally strong.
42:06Next time on Hell's Kitchen Battle of the States.
42:11Now get out of here.
42:12I can only classify Anaya as being a bully.
42:15Will the fallout from elimination.
42:17She's a mean girl bully.
42:18Oh, I hate mean girls.
42:19Be a wake-up call for Anaya.
42:21You think I'm hostile, David?
42:23And cause her to turn over a new leaf.
42:27Sid, if you need help, let me help you.
42:29You want an aromatics in it?
42:30Yes, please.
42:31Thank you, Anaya.
42:32Yes, ma'am.
42:33Whatever you need, let me know.
42:34Or is it all just a calculated ploy?
42:36What do you need from me?
42:37You just taste these.
42:38I'm ready to murder these bitches.
42:39It's good.
42:40New York strip.
42:41I can walk.
42:42As she puts into action her plan to get revenge.
42:45Ali, it's rare.
42:47Look at me.
42:48That's not cooking with passion.
42:49You know and I know.
42:50Mm.
42:51Prepare to get annihilated.
42:53Stop it.
42:54That was good.
42:55It's all next time on Hell's Kitchen Battle of the States.
42:59I'm ready.
43:00I'm ready.
43:01I'm ready.
43:02Bye.
43:03Bye.
43:04Bye.
43:05Bye.
43:06Bye.
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