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00:00Come on, guys.
00:00Teams competed in a tag-team Chinese cuisine challenge.
00:04Switch.
00:05Let's go.
00:06Designed to test their creativity
00:08and their communication skills.
00:10I got all your components.
00:11Everything is over there.
00:12Get your chicken off.
00:13Guest judge Buda Lowe loved Jada's dumplings.
00:17Really beautiful.
00:17You have to go to the blue team.
00:19And Lisa's sweet and sour duck.
00:22Definitely getting those sweet and sour flavors there.
00:24We'll be going to the red team.
00:25Well done.
00:26But with the score tied, it was Ellie's.
00:28Hand-seared soy sauce prawn.
00:30Overall, the flavor is definitely there.
00:32We're going to the red team.
00:33Thank you so much, chef.
00:34That brought home the win for the red team.
00:37Yes!
00:38That night at the special charity night dinner service.
00:42Stop.
00:43Anthony, blue team, come here.
00:45Anthony's attention to detail was disappointing.
00:48Count the plates.
00:49One more plate.
00:50Jaden's failure to delegate.
00:52Come on, Jaden, talk, talk.
00:53Had him being embarrassed at the pass.
00:56Where's the sauce?
00:56Sauce.
00:57Where's the sauce, Jaden?
00:58While Sidney.
00:59All right, ladies, let's push.
01:01Lisa.
01:01Go, go, go.
01:02And Ellie.
01:03Coming up right now.
01:04Led the red team to victory.
01:06Congratulations.
01:07Thank you, chef.
01:08The blue team lost and Henry nominated.
01:11Anthony.
01:12And?
01:12Jaden.
01:13Chef Ramsay decided to say farewell to?
01:16Jaden, good night.
01:18Ending his dream of becoming head chef at Hell's Kitchen
01:21Foxwoods Resort Casino in Mashntucket, Connecticut.
01:27And now, the continuation of Hell's Kitchen.
01:30Get out of there.
01:31Yes, chef.
01:32Yes, chef.
01:34Brutal.
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.
01:51That's too much onion.
01:52It's only like a little potato.
01:54Jaden, you're not putting all that in there.
01:55Don't it up, Jaden.
01:57I'm just confused.
01:58I'm scared to get yelled at, chef.
02:00I just want to do right by hand.
02:01Two hands, young lady.
02:02Two hands.
02:03Jaden and I are definitely like catty sisters.
02:06The way we talk to each other, but we both have a lot
02:09of mutual respect for each other.
02:11We're both black, young women in a male-dominated field.
02:14Two 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,
02:22you know, and truly can lean on, it's been quite a blessing.
02:25Turn the pan down, bitch.
02:26Ah, boy.
02:40Rise and shine.
02:41Line up.
02:43Yes, chef.
02:44These are the doors where Hell's Kitchen crowns its champion.
02:48This is the very place you're all fighting for.
02:51Because if your door opens, you'll be crowned season 24
02:55Hell's Kitchen champion.
02:58Did someone say champion?
03:00Please welcome everybody, WWE superstar, Big E.
03:07Wow.
03:08You've won the triple crown.
03:11Yes, sir.
03:12WWE champion.
03:13Intercontinental champion.
03:14Come on, Big E.
03:16Do you not leave anything else for anybody, somebody else to win?
03:18Eh, I won it all.
03:19I won it all.
03:20You won it all?
03:21Yes.
03:22Yes, sir.
03:23If I was a wrestler, I feel like my wrestling name would be Da Chef.
03:24Just Da Chef.
03:25I'm Da Chef.
03:26Lil Red.
03:27She ain't messing around.
03:30Welcome to the gun show.
03:32Look at these flimsy arms.
03:35It might be Captain .
03:37I mean, I'm at work, you know what I mean?
03:39Like, you know, I give Chef Ramsay a run for his money.
03:42My wrestler name would be Sweetness with a flag and cape and everything.
03:47I don't know.
03:48I didn't really bring the guns today, because I signed a waiver saying no weapons.
03:53But, you know.
03:54What does it take to become a legend and an amazing champion?
04:00Chefs, it takes discipline, it takes determination, and it takes a lot of focus.
04:05Big E, thank you for your insight.
04:07And what it takes to be a champion?
04:09Did someone say champion?
04:11Please welcome WWE superstar Liv Morgan.
04:15Liv Morgan.
04:16Liv Morgan?
04:17What 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, and always staying at the cutting edge of your game.
04:35Hang on a second!
04:36Oh, .
04:37What the is happening?
04:38Bruins sermon!
04:39Mass!
04:40It's 8 in the morning.
04:41This guy's busting through drywall.
04:42Hang on a second!
04:43I haven't even had coffee yet.
04:44Hell yeah!
04:45Hell yeah!
04:46I'd let him take my lunch money.
04:47Are you kidding me?
04:48Don't champions wear black jackets.
04:51That's right, chefs.
04:52It's time for black jackets.
04:53Yeah!
04:54Come on!
04:55Come on!
04:56It's black jacket day!
04:57This is one of the biggest milestones in the competition.
05:02It means the game is on.
05:03Throughout the day, you'll face three incredible challenges.
05:06Now, after each challenge, one or maybe two of you will receive a coveted black jacket.
05:07There are seven of you, and only five black jackets will be on.
05:08That's right, chefs.
05:09It's time for black jackets.
05:10Yeah!
05:11Come on!
05:12It's black jacket day!
05:13This is one of the biggest milestones in the competition.
05:14It means the game is on.
05:15Throughout the day, you'll face three incredible challenges.
05:16Now, after each challenge, one or maybe two of you will receive a coveted black jacket.
05:31There are seven of you, and only five black jackets available.
05:37So, your first challenge is about to begin.
05:41Chefs, as professional wrestlers who travel all across the country all year round,
05:46we're constantly trying new delicious flavors that are unique to their region.
05:50We know each of you are here representing a different state, so for your first challenge,
05:55Chef Ramsay would like you to create a dish that best celebrates your state.
06:00So you better make sure they're big, bold, and undeniable.
06:05You've all got 45 minutes to put your state on a plate.
06:09Your 45 minutes starts now!
06:12Let's go!
06:17Jay, do you mind telling me what you're making?
06:18Yes, sir.
06:19I am making roasted snapper on top of like a crispy fingerling potato salad.
06:25This is Florida on a plate.
06:27I mean, the beautiful citrus that grows in Florida.
06:30And you can't say you're from Florida if you've never cooked red snapper before.
06:34It's just that one little piece right there.
06:36There we go.
06:37This dish is 100% an honor to my dad.
06:40No matter how late he worked, my dad never failed to make it a point to take me to the store
06:45to buy ingredients for whatever random dish that I wanted to make as a kid.
06:49So I owe it all to him.
06:51I'm thinking in the oven for like five minutes.
06:54What are you working on, Ellie?
06:56Chef, I'm gonna be doing bone-in pork chop and then some pickled asparagus.
07:00I wanted this because the colors are very tan, grays, reds.
07:05It looks like the desert landscape.
07:07Okay.
07:08Nevada has been my home for so long.
07:10So I am choosing colors to emulate what I see back home.
07:14Nevada desert.
07:15Yeah.
07:16What's this?
07:17This sauce?
07:18This is just the start to this kind of glaze for this pork belly.
07:22Cool.
07:23I'm gonna do like a sweet and spicy pork belly tostada.
07:26This is actually like an ode to my first ever mentor and my best friend, Mon.
07:30How do you do the pork belly?
07:31You just boil it?
07:32Boil it, yep.
07:33Boil for like 15 minutes and then I'll pat dry, fry.
07:37I want to kind of make him proud on this one, so.
07:40I gotta pray to the Iowa Pork Council, which is a real thing, by the way.
07:46Is this very Carolina?
07:47I mean, the rice, yeah.
07:48Yeah, the rice, we hunt a lot, so I'm very used to eating venison.
07:52As a kid growing up in North Carolina, my dad and I would hunt in the winter and we'd
07:57eat venison and rabbit all year long.
08:00This dish is basically an ode to my father.
08:04He might cry when he sees this, honestly.
08:07That's beautiful.
08:09Take that off the heat.
08:10Awesome.
08:11Tell me what you're making today.
08:13All right, so it's like a Texas barbecue plate.
08:15So I'm gonna do a coffee crusted rib eye and then I'm gonna do a barbecue mole.
08:19Texas is such a melting pot.
08:21I'm gonna try to incorporate some of the great different cultures that we have in Texas.
08:26I gotta do the Lone Star State proud.
08:28Mole, mole, mole, mole, mole.
08:30Barbecue sauce.
08:33Y'all are at about 16 minutes left, okay?
08:3516 minutes.
08:3616 minutes hurt, chef.
08:37Make sure you wash your hands because you're allergic to scallops, right?
08:39Yeah, severely, chef.
08:40I'm allergic to shellfish, but I'm doing an almond-crusted scallop dish because I wanna live on that edge.
08:46Mind if I take a little bite?
08:47No, yeah.
08:48Since you can't taste it.
08:49I know, right?
08:50Working in Temecula in California, I found myself with this Japanese chef inspiring me to face my fears.
09:00Is it okay?
09:01Yeah.
09:02Is it weird?
09:03No.
09:04Okay, cool.
09:05I have nothing holding me back.
09:06I know my dish is great, and I have a good feeling that it's gonna give me that black jacket.
09:10The aesthetic is nice also.
09:12Even though I can't taste it.
09:14Make sure you nail your proteins, yeah?
09:16Yes, chef.
09:17Growing up in Delaware, my pop definitely made a lot of salmon and yellow rice.
09:22So today, I am making pan-seared salmon with a saffron risotto in lobster sauce American.
09:29It certainly is yellow.
09:30Yes, chef.
09:31Is that a bad thing, chef?
09:35My risotto has to be cooked perfectly.
09:38The black jacket's on the line.
09:4130 seconds.
09:42Let's go.
09:43Walking.
09:44Behind.
09:45Third.
09:46Come on, Henry.
09:47Yes, chef.
09:48Anthony, well done.
09:49Thank you, chef.
09:50Let's go.
09:5110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
10:00Well done.
10:03Now, we're gonna begin with Sydney.
10:07Come on, Syd.
10:08I'm feeling super confident about my dish.
10:12It 100% represents my state of North Carolina.
10:15Okay, Sydney, describe the dish, please.
10:17I have a herb and pine nut crusted venison tenderloin.
10:20Mm-hmm.
10:21A fig red wine demi.
10:23Hunting 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.
10:32The crust is delicious.
10:34Thank you, chef.
10:35I love that harmony between that sort of richness, the gaming with the fig and the jam.
10:38It's such a shame because it's flavorsome.
10:40It's just a touch overcooked.
10:41Really good job.
10:42Thank you, chef.
10:43Well done.
10:46Up next, Anthony from Iowa.
10:48Let's go.
10:49I think my dish looks sexy.
10:51Let's go, baby.
10:52Iowa.
10:53Right.
10:54Anthony, describe the dish and give me the connection, please.
10:55So 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.
11:04The cook on the pork belly, I boiled it and fried it.
11:06It's tossed in a sweet and spicy gochujang soy, sesame oil.
11:11It's a tough one because the pork belly is just on the verge of being a touch tough.
11:15Traditionally, these things are sort of braised for hours.
11:18Yes, chef.
11:19I think it's a nice personal connection.
11:21Thanks, chef.
11:22It's certainly elevated.
11:23Well done.
11:24Thank you, chef.
11:25Appreciate it.
11:26Up next, Anaya from Delaware, please.
11:29Let's go.
11:30If I can show Chef Ramsay 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.
11:50So the flavors are there, right?
11:52But be super careful with the saffron.
11:56Yes, chef.
11:57Because it doesn't need such a pungent sort of bright saffron flavor.
12:03Up next, Anaya, let's go.
12:05I made a beautiful landscape portrait of Nevada out of food.
12:10Call me Anaya Picasso.
12:12So today I made for you a maple glazed bone-in pork chop, a romesco sauce, a spiced cashew crumble,
12:19and a pickled asparagus.
12:21This concept came from the landscape of Nevada.
12:24I wanted to emulate that desert scenery with the sand.
12:28The pork's cooked beautifully.
12:30It's a really good dish.
12:31Does it need the sand?
12:32Not really.
12:33But everything on this plate works, and it harmonizes beautifully.
12:37Thank you, chef.
12:38Back in line, please.
12:40Yes, chef.
12:42Henry, let's go.
12:45I've got an idea.
12:46I'm going to get some form of steak, and lo and behold, yes.
12:48Yes, chef.
12:49So we have a coffee-crusted rib eye, and I did a barbecue mole with Mexican-style street
12:54corn.
12:55Mmm.
12:56When you think Texas, you think barbecue.
12:57I said put the steak on the plate.
12:58You've done that to a T.
12:59Be careful the steak's a touch overcooked.
13:01Yes, chef.
13:02It's a really good dish.
13:03Thank you, chef.
13:04I've just tasted five of really good dishes.
13:09And I'll be honest, there's one dish that I'd like to give a black jacket to.
13:23I've just tasted five of really good dishes.
13:25And I'll be honest, there's one dish that I'd like to give a black jacket to.
13:31That jacket's going to.
13:38Ellie, well done.
13:39Good job, Ellie.
13:40Really well done.
13:44That dish was delicious.
13:46Thank you, chef.
13:47You're about to enjoy the stunning, beautiful black jacket loud.
13:51Thank you, chef.
13:52Good job, Ellie.
13:53Good job, Ellie.
13:54Good job, Ellie.
13:57I did it.
13:58I represented me.
13:59I represented Nevada.
14:01And I can't wait to go home to my little brother, because he's going to be able to watch
14:05his big sister win a black jacket.
14:11Holy .
14:17This black jacket loud is insane.
14:23Vitamix.
14:25Thank you, thank you, thank you.
14:26I promise you, I will make the most amazing things in this Vitamix.
14:32Oh, my.
14:35Right, up next, Jada, let's go.
14:37Chef, I am so nervous.
14:39I can't even feel my toes right now.
14:41All right, chef, so this is Florida on a plate.
14:43It's going to be red snapper that was seared in a pan and then butter basted.
14:46And then we've got like a crushed fingerling potato salad, if you will.
14:49And why this fish?
14:50My dad, he's a fisherman, so every time he'd have a mangrove or he'd have a red snapper,
14:54bring it home for me and I'd fillet it up.
14:56Yeah, visually it's enticing.
14:58The snapper's an ugly fish, and so you've elevated that.
15:00And you've got that sort of Florida sort of citrus note coming through.
15:03Yes, chef.
15:04Really good dish.
15:05Back in line, please.
15:06Thank you, chef.
15:07Mmm.
15:08Up next, Lisa, let's go.
15:09Chef.
15:10I have a deadly allergy, but I need this black jacket.
15:13So I'm hoping that I nail it, because obviously I can't taste it.
15:17It's almond-crusted scallops, coconut curry sauce, black rice tossed in some fresh herbs.
15:24This dish was actually inspired off of a chef that took me in in Temecula.
15:28I was always scared of working with seafood.
15:30I thought I was going to have an allergic reaction, but he and I worked on this dish and it was beautiful.
15:35Wow.
15:36So you can never eat this dish?
15:37No.
15:38Never.
15:39Flavors are absolutely bold.
15:41Rice needs another 60 seconds.
15:43Yes, chef.
15:44But it's you.
15:45And kudos for cooking something that you can't taste and nailing the cook.
15:50Thank you, chef.
15:51Great job.
15:52Thank you, Lisa.
15:53Good job, Lisa.
15:55I've got one more jacket to give out in this round.
16:01The next recipient of the black jacket, Jada.
16:06Oh, yeah.
16:07Well done.
16:08Good job, Jada.
16:09Thank you so much.
16:10The dish was flawless.
16:11Thank you so much.
16:12And absolutely delicious.
16:13Enjoy.
16:14Go easy on those drinks.
16:15Thank you, thank you.
16:16I cannot believe this right now.
16:17Knowing that I got the second black jacket, like the youngest chef in this competition.
16:23What's up, bitch?
16:26My dad would be so proud of me right now.
16:31I'm a toddler.
16:36Right, you five.
16:39Two black jackets are gone.
16:41There are still three more up for grabs.
16:44Understood?
16:45Yes, chef.
16:46In your last challenge, you pay tribute to your state.
16:49For your next big challenge, we're going to pay tribute to our host state, Connecticut.
16:55Chefs, when you think about Connecticut cuisine, you think about seafood instantly.
16:59But Connecticut is also known for pizza.
17:04That's right.
17:05That's right.
17:06Legendary pizza.
17:07Lunar pizza.
17:08Sally's abits.
17:10Frank Pepe's.
17:11And of course, the iconic mystic pizza.
17:14You'll be making an incredible elevated pizza.
17:18Get creative.
17:19Got it?
17:20Yes, chef.
17:21Good.
17:22You've got 30 minutes.
17:23And your time starts now.
17:26Let's go, guys.
17:27Remember the brief, y'all.
17:29Creative, elevated.
17:30Yes, chef.
17:31Look, look, look.
17:34We have these pizza ovens turned all the way up for y'all, okay?
17:39Is it a pizza challenge?
17:41What'd you grab?
17:42All right, so I'm doing a little, like, clam multi-leak pie.
17:47A lot of pizza chefs in New York kind of like, oh, if you put clams on something, it's not a pizza.
17:52Like, no that, dude, because clam pizzas are the best.
17:56Honestly, I kind of dig what ambas do and, like, clams.
18:01But those have to be perfectly cooked.
18:07I don't make the pizza at my house.
18:09My fiance makes the pizza.
18:10So I'm just going to stick to my favorite pizza.
18:13Render down chorizo.
18:14You have fresh avocado on there.
18:16You're going to have a nice marinara as the base.
18:19It's basically like a pizza taco combination.
18:21It's bomb.
18:22Too spicy?
18:23No, I like the heat.
18:24It hurts, Chef.
18:25See, like, Lisa's sauce looks really nice.
18:28You have an idea of what you're doing, Anaya?
18:30Um, so it's mushroom, a little bit of truffle.
18:32So you're doing a traditional pizza then, huh?
18:35Yes, but elevated, Chef.
18:37Sausage and mushrooms?
18:38Sausage and mushrooms.
18:39Elevated, Chef.
18:40Okay.
18:41Elevated, I promise.
18:42I'm elevating it.
18:43I hope.
18:44Is Anaya's elevated?
18:46How the hell do you elevate a dough disk?
18:49I have no idea what I'm doing.
18:51I put my knives.
18:53She seemed out of her element.
18:55Anaya is so cocky that she was so thrown that she didn't get a black jacket off the bat.
19:01And I see with her.
19:04God, I lost my train of thought.
19:06I think I can call my local pizza shop and have that same pizza delivered to my house.
19:11Don't make me have a shot.
19:1315 minutes.
19:14Heard that.
19:1515 minutes.
19:16You're halfway there.
19:17I work in pizza shop, so let's go.
19:20Oh, hey!
19:21Hey!
19:22Hey!
19:23Bonjourno!
19:24What are you doing with the figs?
19:26So the figs, I'm going to red wine braise.
19:28I'm going to do whipped ricotta with preserved lemon and truffle oil.
19:32And then to take it to a next level, I want to red wine braise figs.
19:38Elevated.
19:39Yes, Chef.
19:40All right, Syd, come on.
19:47This is the most important pizza I've ever made in my life.
19:53Shrimp and goat cheese?
19:54Yeah.
19:55It could work.
19:56I love shrimp pizza.
19:58Marino would probably tell me that it's not pizza, and it's not Italian, and I disgraced Italy.
20:03But we're not in Italy right now.
20:05Out of the way.
20:06Everything out of the way.
20:07Two and a half, guys.
20:09Let's go.
20:10Get those pizzas in.
20:12Let's go, guys.
20:13Two and a half minutes!
20:17Good.
20:18Careful, careful.
20:20Anthony, that's going to go quick, dude.
20:23Anthony, go back!
20:24Anthony, go back!
20:25I'm trying to kind of do multiple things at once.
20:27I have the pizza in.
20:28It's cooking.
20:29I'm going to turn my attention to this salad garnish.
20:32It's going to burn.
20:33Why are you walking away, Anthony?
20:35You should never walk away from a pizza inside of a pizza oven.
20:40Go, go, go, go, go, go, go!
20:42Pardon me.
20:43Excuse me.
20:44I've got to grab mine.
20:45Wait, wait, wait.
20:46Why are there three people in that oven?
20:47I'll get in.
20:48I've got to rotate it.
20:49It's a total traffic jam at this pizza oven, man.
20:52Like, my pizza's kind of just overcooking in there.
20:54I'm worried about my pie.
20:55Oh, my God.
20:56Anthony, me.
20:57me.
21:02Man, this is a little too charred.
21:05It's kind of a nightmare.
21:07Check the bottom.
21:09That's burnt.
21:10I'm a little bit nervous about this one, but maybe I can save this.
21:12You know, I don't have any time.
21:13I've got to roll with it.
21:14You know, I don't have any time.
21:15I've got to roll with it.
21:16Last two minutes.
21:17Oh, my God.
21:18Anthony, this is intense.
21:19Man, this is a little too charred.
21:21It's kind of a nightmare.
21:22Check the bottom.
21:23That's burnt.
21:24I'm a little bit nervous about this one, but maybe I can save this.
21:25You know, I don't have any time.
21:26I've got to roll with it.
21:27Last two minutes.
21:28Oh, my God, Sidney.
21:29You haven't even cooked your pizza.
21:31What the ?
21:33I hate this.
21:35Come on, Sidney.
21:36I need you here in black jackets with me.
21:39I am so worried.
21:40Get your pizza.
21:41I'm so worried.
21:42Get your pizza.
21:43I'm so worried.
21:44I'm so worried.
21:45Get your pizza.
21:47I'm so nervous.
21:50I can't even go get to it.
21:55You're right.
21:56You're so nervous.
21:57your pizza all the past.
21:58Please, please, please.
22:0030 seconds to go.
22:02Walking hot, behind you, hot.
22:05Y'all are making me nervous floating around
22:06with these pizzas.
22:07Oh my god, if someone drops their pizza, I'm crying.
22:1015 seconds to go.
22:12Finishing touches, ladies.
22:13You got this.
22:14I can't wait.
22:15There you go, Lisa, there you go.
22:1710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
22:27Well done.
22:28Well done.
22:30Oh!
22:35Right.
22:36Everybody happy with their pizzas?
22:37Yes, Chef.
22:38Good.
22:39Let's start with Lisa.
22:40Let's go.
22:41Chef.
22:42Please.
22:43I'm hoping Chef Ramsay loves avocado.
22:44I'm hoping he loves fresh cilantro,
22:46or else it's RIP.
22:49Rest in pizza, literally.
22:51Right.
22:52Describe the pizza, please.
22:54From being California, we love avocado and everything.
22:56So I did chorizo and avocado, spicy marinara.
23:00You also have cojita cheese, cilantro, and green peppers.
23:04I thought it was a little bit sort of plain Jane to begin with,
23:06but I got the essence of the sort of Spanish influence there.
23:09And the avocado, the tortilla cheese with the sausage.
23:12Delicious.
23:13Really good indeed.
23:14Good job.
23:15Thank you, Chef.
23:16Wow.
23:17Right.
23:18Next up, let's go for Henry's pizza.
23:19Let's go.
23:20My pizza, it just represents me.
23:22It's not overly complicated, but it also is elevated for sure.
23:26And that's what I'm hoping to have come across for judging.
23:30What do we have, Henry?
23:31All right.
23:32So what we have is whipped ricotta and preserved lemon with prosciutto, red wine braised figs,
23:38and balsamic braised red onion.
23:40I think you've got a really nice Tuscan sort of rich pizza, but you have to be very careful
23:45when you add figs that are soaking wet.
23:47Yes, Chef.
23:48That just makes everything soggy.
23:51The worst thing in the world is soggy pizza.
23:56It's all about attention to detail.
23:58So one little nick is like, hmm, hmm.
24:05Not looking too good for Henry.
24:07Next up, let's go for Anthony's pizza.
24:09Let's go.
24:10Chef.
24:11The other pizzas look meh.
24:12You know, they all kind of look underwhelming.
24:14They look pretty simple.
24:15I feel like I definitely took the biggest risk.
24:17I know it's going to taste good.
24:19I'm just really hoping it's not too dark.
24:21So I did a white sauce.
24:22Yeah.
24:23A little bit of ricotta folded in.
24:24Some guanciale, Calabrian chili, clam.
24:27Clams.
24:28Where are they?
24:29The clams are chopped up.
24:30I chopped them up a little smaller so that you kind of get them on the whole pie.
24:33It's hard to detect the clams.
24:35And underneath, it's very, very dark.
24:38You know, that mouthful there for me was just pure burnt flavor.
24:42Yes, Chef.
24:43Which is such a shame because I love the ingredient combination.
24:46Thank you, Anthony.
24:47What a shame.
24:49, man.
24:50I couldn't have that up any worse, could I?
24:52Looks like the pizza challenge isn't going to be earning me a black jacket today.
24:55That's for sure.
24:56Right.
24:57Next up, Sydney.
24:58Let's go.
24:59Let's go, Sydney.
25:00I'm looking at everyone else's pizza going.
25:02My pizza doesn't have a lot going on.
25:04I'm completely left field compared to everyone else.
25:08Describe it, please.
25:09Chef, today I have a bechamel base as my sauce, shrimp as the protein, and a little braised fennel topped after cooking with some avocado.
25:18It looks mineralistic.
25:19Yes, Chef.
25:20A lot of the constructive criticism given to us throughout the competition is simplicity is best.
25:24I'm trying to learn from what I've been told.
25:27You look at it immediately thinking it's a little bit underwhelming because there's not much going on.
25:31But it is good.
25:33It's a nice lightness.
25:34It's a sort of fragrant pizza.
25:36And it's cooked beautifully.
25:37Great job.
25:38Thank you, Chef.
25:39Anaya, let's go, please.
25:43I'm, like, looking up to the pizza gods at this point.
25:46Like, please get me a black jacket, pizza gods.
25:49Please.
25:50Describe the pizza, please.
25:52So, Chef, for you today I have a take on mushroom and sausage pizza.
25:56Right.
25:57It has a little bit of red wine braised tomato on there, some fresh sliced red onion, and I finished it with truffle oil and fresh thyme.
26:06I thought the tomato was a bit of an afterthought.
26:08But the way you've blistered them is really nice because it sort of purees in that sort of second burst of vibrancy in your mouth.
26:15But it's a good pizza and also the crust.
26:17It's lovely.
26:18Really good job.
26:19Thank you, Chef.
26:20My fingers and toes are crossed at this point because I don't want to do another challenge.
26:27The chef who's earned the next black jacket is...
26:38The chef who's earned the next black jacket...
26:45Jesus, someone's going to walk in.
26:52Is...
26:54Sydney, congratulations.
26:55Really good job.
26:56That pizza was delicious.
26:57Thank you, Chef.
26:58Congratulations.
26:59Thank you, Chef.
27:00Thank you so much.
27:01Head over to the black jacket lounge.
27:02I got a black jacket.
27:06I got a black jacket!
27:07I got a black jacket!
27:08No one's in here.
27:13Sydney!
27:14Oh, my God!
27:15Oh, my God!
27:24Oh, my God!
27:25Sydney!
27:26Oh, my God!
27:29Oh, my God!
27:31I'm trying so hard to not cry, but I'm .
27:36I did that!
27:37Take this off!
27:38I'm taking a dress!
27:40Red dress!
27:41Red dress!
27:43Damn!
27:44Does this jacket look good on me?
27:47Hey, look what you got, baby.
27:49You got a pink oven and a white mix.
27:52Yes!
27:53You deserve it.
27:55Oh, God.
28:00The next black jacket goes to Lisa.
28:10Well done.
28:11Good job.
28:12Really well done.
28:14Enjoy the lounge.
28:15Thank you, Chef.
28:16You deserve it.
28:17Thank you, Chef.
28:18Good job, Lisa.
28:19Well done.
28:24Dream come true, baby.
28:26I can't believe it.
28:28I'm in shock.
28:29I just want to make it the black jacket
28:31so I can show my daughter and my fiance what I could do.
28:35I was going through like a rocky slope in my life a little bit.
28:39after I had my daughter of, you know, losing confidence
28:42and thinking that I wasn't going to make it in my career.
28:44And this is the opportunity telling you not to give up.
28:47So, you know, I'm very thankful for it.
28:49For sure.
28:50Oh!
28:51Wait, I just burned my makeup off.
28:54Right.
28:55All three of you get yourselves back in the game.
28:58Sydney gets her jacket.
29:00I'm blacked out.
29:01I hear Lisa gets her jacket.
29:02I'm blacked out.
29:03So I have to cook again.
29:05Pizza.
29:06Saffron.
29:08We have one more challenge.
29:10And one black jacket left.
29:14For your final black jacket challenge,
29:17you'll all be cooking with the same seven ingredients.
29:22Apple.
29:23Mustard greens.
29:25Elk.
29:26Tenderloin.
29:27Rhubarb.
29:28Idaho potatoes.
29:30Crown royal.
29:32And finally, almonds.
29:34It's up to you what you do with it.
29:36But what I want to do is see your imagination.
29:39Your 45 minutes start now.
29:44I worked with these ingredients separately, never together.
29:47It's going to be challenging, but this is it.
29:49This is the final dance, the final song.
29:52I'm going to...
29:53Are you going over there, Henry?
29:54Okay.
29:55I'm going to cook my ass off,
29:56and hopefully the culinary gods will smile upon me.
30:00You have to use all of your ingredients, right?
30:03Yes, Chef.
30:04All right.
30:06Come on, Anaya.
30:07You know what the you're doing.
30:09Girl power.
30:10I wouldn't even know what I would do in this.
30:12I know.
30:13That's hard.
30:14Rhubarb, potato, almond.
30:15Are you going to use all of those?
30:17What's difficult about having to use the same ingredients as your competitors is that
30:21we all have to kind of make this dish our own.
30:24So whoever elevates this dish to a different level, that's who's going to win.
30:28I'm going to switch it up with the potato.
30:30I'm going to draw a little bit on my Michelin background for this dish.
30:33That's what kind of made me stand out this entire competition.
30:36This last black jacket's on the line, so now or never for showing finesse, you know?
30:41Okay, Anthony.
30:42All right, Michelin boy.
30:43Let's go.
30:44Oh, nice.
30:45Oh, and a nice little sear.
30:46Oh, that's a good idea.
30:47I definitely think Anthony's Michelin star background is helping him right now.
30:52He made the humble Idaho potato look like immaculate scallops.
30:59All that smokes, those are scallops.
31:00Do you have an idea of what you want to do?
31:01I think I'm going to do a very thinly sliced potato.
31:02Mm-hmm.
31:03And you kind of put them in a little circle.
31:04Okay.
31:05I lost two challenges so far.
31:06I feel very discouraged.
31:07My brain is everywhere.
31:08What if this doesn't work out?
31:09What if I go home?
31:10What if I don't get a black jacket?
31:11If I win this, it's going to be all women.
31:12If I, you know, it's just a lot.
31:13Are you putting those potatoes in the convection oven?
31:14I'm going to sear them in the pan in the duck fat.
31:15Okay.
31:16But what's like keeping it together, though?
31:17Nothing.
31:18No, don't sear them, Mania.
31:19Just go in the oven.
31:20I'm definitely rooting for Anaya.
31:21Like, how amazing would it be to have this?
31:23You're just trying to do that?
31:24Oh, yeah.
31:25Yeah, yeah.
31:26I did.
31:27I made the Lotus of the couple different halves of the potatoes.
31:28Yeah, I just did.
31:29Two challenges so far.
31:30Absolutely, just one more challenge.
31:31I felt very discouraged.
31:32My brain is everywhere.
31:33What if this doesn't work out?
31:34What if I go home?
31:35What if I don't get a black jacket?
31:37If I win this, it's going to be all women.
31:39If I, you know, it's just a lot.
31:40and I'm definitely rooting for Anaya.
31:42Like, how amazing would it be to have literally
31:44all black jackets be women,
31:46but at that, be one of my friends?
31:48She's my girl.
31:52Oh, .
31:54Uh-oh, look, I knew this was gonna happen.
31:56Put it in the oven. Put it in the oven.
31:58Put it in the oven.
32:00And so...
32:02Oh!
32:10Oh, .
32:15Uh-oh, look.
32:16See, I knew this was gonna happen.
32:17Put it in the oven, girl.
32:20Cancel.
32:22You see, Dozier.
32:23Oh!
32:25See?
32:27That didn't work out well.
32:29Anaya's kinda freaking out.
32:30We're not in the business of panicking.
32:31We're in the business of figuring out.
32:33Let's get your together, girl.
32:35I might just scrap this whole idea.
32:37Stop.
32:38Get your with the potato.
32:39Stop.
32:40Are you pivoting?
32:41Yep.
32:42It's just gonna be a simple palm puree.
32:44Oh.
32:45I can't even right now.
32:47This girl, don't.
32:49That is it.
32:5028 minutes.
32:52Let's see Henry.
32:53What are you making for Chef today?
32:55All right, so I'm thinking about taking the almonds
32:57and some of the rhubarb and doing, like, romesco.
33:00What is Henry doing?
33:02I blanch my mustard greens in boiling salted water,
33:06start to braise it with some garlic and chili flake
33:09and some chicken stock,
33:10and just kinda let that marry and get sexy.
33:13Big sexy.
33:14Henry's got an idea.
33:15Henry's?
33:16He does.
33:17He knows what he's doing.
33:18Like, in his element.
33:19I gotta stand out.
33:20You know, everything's on the line right now.
33:21You know, I've made it this far.
33:23I'm not ready to go home.
33:24Fingers crossed it works out.
33:25Can you make Texas proud, Henry?
33:27I'm trying.
33:28Yeah, let's do it.
33:31Make sure you guys give that elk time the rest.
33:34I don't even know what a elk looks like, bro.
33:37They don't have that where I'm from.
33:39Elk is really similar to venison.
33:41They shrink, like, so much, though,
33:43because there's no fat.
33:45Elk is not a protein that most chefs
33:48have ever had their hands on.
33:50It's tricky to cook.
33:51Those game meats are different.
33:53Good luck.
33:54I've never worked without tenderloin,
33:56so that's kinda my stress point right now.
33:59Please let this be like beef tenderloin.
34:01Elk really is lean, so it needs that extra fattiness.
34:06And almonds can add some fat to it.
34:08I mean, that buttery texture.
34:10So almond crusting it just seems like the best option.
34:13She's gonna crust it?
34:15I don't want Aniyah to get a black jacket.
34:17And at this rate, with the way that she is cooking,
34:21she seems frazzled.
34:23She does not know what she's doing.
34:24Hopefully this stumps Aniyah once and for all.
34:27You gotta get that crust on there.
34:29Yes, Chef.
34:30She's not gonna make it.
34:31There's no way.
34:32Come on, Aniyah.
34:33You gotta hurry up.
34:34Yes, Chef, I'm going.
34:35Last three minutes.
34:37Here we go.
34:42Is that Anthony's?
34:45It's beautiful.
34:46Yes.
34:47Yes.
34:48Yes.
34:49Elk is up.
34:50Yes, Chef.
34:51This competition does remind me of my Michelin days.
34:53You're very nervous.
34:54You got a lot on the line.
34:55You have a Michelin star on the line,
34:56but, like, you have to make this dish perfect
34:58or you blew it.
34:5960 seconds.
35:00Let's go.
35:01Make sure you have all the ingredients
35:02on the plate, right?
35:03Seven ingredients.
35:04That's probably the last thing that I do.
35:07Is that an S?
35:08That was Aniyah's.
35:09Good job.
35:10That's right, girl.
35:11Got nice.
35:13The is fine.
35:1720 seconds to go.
35:20OK.
35:21You got it all on the plate?
35:22Yes, Chef.
35:23How do you feel?
35:24Five, four, three, two, one.
35:31Dude, this is going to be so hard.
35:33Oh, my God.
35:34This is going to be so hard.
35:36It's time to see who distinguished themselves
35:39with a dish worthy of the final black jacket.
35:43Henry, let's go, please.
35:46I'm just excited to get this over and done with.
35:49I want my black jacket.
35:50OK.
35:51Describe the dish, please.
35:52What I did was a pan-seared elk tenderloin.
35:55I did a romesco with the blanched almonds,
35:58braised mustard greens, and then I kind of crisped them up
36:01a little bit with some butter.
36:02It looks beautiful.
36:03Thank you, Chef.
36:04It's you on a plate.
36:05You cook with such finesse, and you cook with heart.
36:07Thanks, Chef.
36:09So the elk is cooked beautifully.
36:12Thanks, Chef.
36:13And it's rested well as well.
36:14Nice and pink in the center.
36:15But the way you cook greens that way, it has this after lingering greasy effect.
36:24I'm nitpicking.
36:25But the cook is spectacular.
36:27Thank you, Chef.
36:28Good job, Henry.
36:30Solid start.
36:31Up next, Aniyah, please.
36:32Let's go.
36:33I'm, like, panicking.
36:35It's a lot at stake right now.
36:38There's only one jacket left.
36:39So describe the dish, please.
36:41Chef, for you today, I have a simple palm puree braised mustard greens with apple.
36:46The elk tenderloin is seared and crusted in almonds.
36:49It visually looks beautiful.
36:50Thank you, Chef.
36:51You can see the cook on the tenderloin beautifully done.
36:57Greens are delicious.
36:59Thank you, Chef.
37:00Um, I think I touched more cream and butter in the mash.
37:03I was a bit worried about the almonds not being toasted enough, but they are.
37:06It's really good.
37:07Thank you, Chef.
37:10Finally, Anthony, please.
37:12Let's go.
37:13I feel confident that Henry and Aniyah's dishes weren't perfect.
37:15So I'm hoping that mine can pull through.
37:17I want a black jacket so bad, man.
37:19Chef, I have an elk tenderloin with some braised mustard greens, some potato fondant.
37:24It's quite nerve-wracking cooking tenderloin.
37:26How did you feel?
37:27Uh, you know, I actually never cooked elk before.
37:29Wow.
37:30Today's first.
37:31Well done.
37:32The cook is beautiful.
37:33Um, be careful when you put so much garlic in those greens.
37:35Yes, Chef.
37:36There's a really nice earthiness to the cook and what you've done.
37:39Well done.
37:41Pretty well done.
37:42Wow.
37:43Good job, Chef.
37:44Good job.
37:45Thanks, bro.
37:46Three really strong dishes, um, and three phenomenal chefs.
37:49Unfortunately, there's only one more black jacket.
37:52That means two of you will be going home.
37:55The ladies are powerhouses, but, you know, you can't count me and Anthony out of the fight.
38:01We're the last two gents for a reason.
38:04So hard.
38:06There's only one more black jacket.
38:07That means two of you will be going home.
38:23Henry.
38:24Yes, Chef.
38:25Yes, Chef.
38:26Step forward.
38:27Henry, that dish was good.
38:30Unfortunately, it wasn't good enough.
38:31Yes, Chef.
38:32You've done yourself proud.
38:33You've done Texas proud.
38:34It's obvious there's a bright future for you.
38:35Thank you, Chef.
38:36Thank you, Henry.
38:37Thank you, Henry.
38:38Thank you, Henry.
38:39Thank you, Henry.
38:40Thank you, Henry.
38:41Thank you, Henry.
38:42And give me your jacket, please.
38:43Yes, Chef.
38:45Bye, Henry.
38:46Never, ever easy.
38:47This competition really tested my ability to dig down deep and give even more than I actually
38:49thought I had to give.
38:50And I'm just super excited to take everything that I've learned here at Hell's Kitchen and
38:55just apply it to the restaurant back in Dallas.
38:57Ania, Anthony, please step forward.
38:58There's only one black jacket left.
39:12Congratulations goes to...
39:20There's only one black jacket left.
39:23Congratulations goes to Anaya.
39:34You've earned it, girl.
39:35Thank you, Chef.
39:36Congratulations.
39:37Well done.
39:38Thank you so much, Chef.
39:39I'm a little shocked, because I didn't think
39:41Anaya's dish looked that pretty.
39:43And there goes my jacket.
39:44Oh, my god.
39:45The emotional distress I felt today is all worth it.
39:53Oh, Anthony, I want you to continue.
39:57You've got youth on your side, and you've
39:59got a great brain on your shoulders.
40:01Thank you, Chef.
40:02Please give me a jacket, young man.
40:03I appreciate it.
40:04Thank you, man.
40:04You did some great things here.
40:05Thank you so much.
40:06Remember that.
40:07I really appreciate the opportunity.
40:08Take care, man.
40:11You know, it's definitely rough.
40:12I would have loved to get the black jacket,
40:13but, ultimately, I can leave holding my head high.
40:16I talked my fair amount of during this competition,
40:18but I definitely held my own, and I backed it up.
40:21I think I'm the only chef ever from Iowa to be on the show,
40:24so I'm proud of that.
40:30Anaya's walking through the door.
40:34Yay.
40:36Oh, my god.
40:39Oh, my god.
40:40Holy .
40:41That makes me feel so good.
40:43I mean, we always told one another, like,
40:45we're going to make it to black jackets,
40:46but it's easy to give up hope when you kind of have everybody
40:50walking in through that door.
40:51We did it, bitch!
40:53We did it, bitch!
40:55Oh, girl, the fuck!
40:59Holy crap.
41:00We beat the boys.
41:02Yeah!
41:03I'm a winner, winner, chicken dinner.
41:05A winner, winner, elk tenderloin dinner.
41:08I was like, oh, what a crap.
41:09Give him a hug.
41:10What the hell?
41:11Is it party there?
41:12Oh, my god.
41:14Oh, my god.
41:15Surprise.
41:16It's here.
41:18It's like, oh, I want to grab him and give him a hug.
41:22Really good?
41:23Yes!
41:24Yes!
41:24Oh, my god.
41:26Listen, I mean history in the making.
41:27Female.
41:28Oh, female.
41:29Female!
41:30Yes!
41:30All five black jackets are female, this is history in the making and I am a part of it
41:44What the are you wearing?
41:53I would go dancing with Marino in a heartbeat
41:55And you got to take it back to the if this girl wasn't dead before
42:07Thank you so much chef you should be incredibly proud honestly seriously. Thank you
42:17Next time on Hell's Kitchen Battle of the States good night
42:21I
42:23Guys it's just us in here when the chefs decide to cut loose. Do you want to do one and I am? Yes, cheers
42:30Will they celebrate a little too much?
42:39And when their performance in the kitchen begins to suffer
42:45Those on their star and I let's go
42:47Yes, chef. Will chef Ramsay discover what they've been up to? I found
42:52This oh my god, I am mortified right now. It's all next time on Hell's Kitchen. That is the first
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