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00:00Opened on season 24.
00:01It is indeed the battle of the states.
00:06And Chef Ramsay welcomed 20 ambitious chefs.
00:09From Delaware, Anaya, Sydney, Jada.
00:13Each hailing from a different US state.
00:15From New Jersey, from Louisiana, from Oregon.
00:18The winner will become my head chef at House Kitchen,
00:22Foxwood Resort Casino.
00:23That job includes a prize worth a quarter of a million dollars.
00:28The chefs were eager to represent their states
00:31in the signature dish challenge.
00:33Oh, my god.
00:34Like, I'm representing all of New York right now.
00:36Louisiana chef Bradley took a risk with his flavors.
00:39Doing a crispy skinned duck with cara cara and juniper.
00:42It's a combination that you wouldn't expect.
00:45Which paid off with Chef Ramsay.
00:47Duck is nailed.
00:49It's a five.
00:51While vegan Cara Marie from Rhode Island
00:53failed to meet expectations.
00:56Watermelon tuna.
00:57Fake tuna.
00:59Yes.
00:59It's a two out of five.
01:01Alaska chef Carlos also failed to impress.
01:04The big problem I've got here is just so overcooked.
01:06It's a two.
01:08Both teams boasted strong contenders.
01:11Flamers are good.
01:12It's a good dish.
01:13Including California chef de cuisine, Lisa.
01:15Grilled Angus steak cooked medium.
01:17Everything is exceptional.
01:19It's a five.
01:19Congrats.
01:20Who clinched the win for the red team,
01:23earning them a memorable reward.
01:25Come on.
01:26The next morning, Chef Ramsay delivered a crash course
01:30in fresh ingredients.
01:32Chefs, we have the great fortune of using some of the most
01:36incredible, freshest ingredients.
01:40Oh, my god.
01:41Oh, my god.
01:42And now, the continuation of Hell's Kitchen.
01:44Ooh.
01:45Oh, my god.
01:46Oh, my god.
01:47Oh, my god.
01:48Oh, my god.
01:49All I heard when the box dropped was, boom!
01:51All the ice scattered everywhere.
01:55I'm in a state of shock.
01:56I said fresh, right?
01:58Like, what the hell?
01:59Why would you do that?
02:01Yeah, that was scary.
02:02One of my favorite shellfish is scallops.
02:04I absolutely adore them.
02:05So listen up, because for today's challenge,
02:08you need to make a scallop dish that's not only
02:10delicious and perfectly cooked, but also visually stunning.
02:15Coming from Alaska, I've been cooking scallops my entire career.
02:18This should be a challenge that I can have in the bag for sure.
02:21But listen very carefully.
02:23Scallops have a really small margin of error.
02:27And in this challenge, so do you.
02:29Because if your scallop dish exposes your weakness as a chef,
02:35you will be going home.
02:38However, if you make a scallop dish that's visually stunning
02:42and delicious that rises above the rest,
02:46you could earn one of these.
02:48It's the punishment pass.
02:52The all-important punishment pass.
02:55I'm not going to lie.
02:56That punishment pass looks pretty nice.
02:59You know, I like my jewelry.
03:00It's called Hell's Kitchen for a reason,
03:02because the punishments here are brutal.
03:05All of you will have 30 minutes to run up, grab your scallops,
03:08open them, and cook an amazing dish.
03:10Heard?
03:11Yes, Chef.
03:12Your 30 minutes starts now.
03:14Let's go.
03:15It's pure chaos.
03:20I'm getting shoved from behind, and my knees going straight in the ice.
03:23My pants are wet.
03:26Bella behind.
03:26Bella behind.
03:28Em, I can't get this one open.
03:29What the hell?
03:30Oh, my gosh.
03:31What is this in here?
03:33What's that?
03:33It's all the organs.
03:35These are actually all eyeballs.
03:36Oh, my gosh.
03:36Oh, my God.
03:36That is disgusting.
03:38Can't mess up Chef Ramsay's favorite item, okay?
03:41Stay focused.
03:42Well, coming from Martha's Vineyard, I feel like I have the upper hand,
03:45because we work with some of the best seafood around.
03:47And the majority of my competitors are really landlocked,
03:50so they don't even know how to spell scallop,
03:52let alone cook a scallop.
03:55Growing up in Montana, I've never shucked a fresh scallop.
03:59Uh, so I'm working, uh, ginger fennel broth.
04:01I'm going to work a little bit of a parsnip puree.
04:03Just to anchor the scallop into my shell.
04:05Okay.
04:06Give it something a little warm.
04:07All right.
04:08This dish needs to be visually stunning.
04:09It needs to have great flavor.
04:11It needs to hold up to everything.
04:12No one else has saved their shells,
04:14and this might give me the edge.
04:17Ladies, you have about 13 minutes left, okay?
04:20All right, Cara Marie, tell me what you're working on.
04:23I am doing a purple sweet potato puree,
04:26a port wine creamy polenza with romanesco cauliflower
04:30and anchovy relish.
04:32I don't know every single element that is in Cara Marie's dish,
04:36but it sounds like way too much.
04:37That's a lot going on.
04:38You don't have to put it all on the plate.
04:40Yes, absolutely.
04:43What are you doing?
04:44I'm going to do a rosemary skewered scallop
04:46with a coconut lime sauce.
04:48I would never skewer my scallop with rosemary,
04:51which was like, dude, the biggest disrespect
04:53to that fresh scallop.
04:56I'm going to do goat cheese grits
04:58with a pineapple rum chutney.
05:00And then how are you cooking your scallops?
05:02I'm going to pan-seer them.
05:03You're going to pan-seer?
05:03Yes.
05:04Make sure you get them nice and dry, okay?
05:05Yes, chef.
05:06And then what are you working on?
05:07So a quick sear on the scallops, a little bit of butter,
05:09a little bit of oil, season them.
05:11And then this is a pesto cream sauce.
05:13Okay.
05:14Ladies, it sounds like you're all pan-searing.
05:17Keep that in mind if you have to pivot.
05:19Now I'm going to grill mine then.
05:20Just under four minutes to go.
05:22Let's go.
05:23Yes, chef.
05:24These are not going to be cooked far enough, I know it.
05:2860 seconds to go, ladies.
05:29Let's go.
05:30Last minute.
05:32Go.
05:33You've got to plate it.
05:3410, 9, 8, 7, 6, 5, 4, 3, 2, 1, and serve.
05:46Oh, my goodness me.
05:55Did you make me something worthy of one of those amazing,
05:59life-changing punishment passes?
06:01Yes, chef.
06:02You were tasked with making a scallop dish that not only
06:06tastes delicious, but visually it has to have the wow factor.
06:11So right now, I'd like Chef Michelle and Chef James
06:15to identify which dishes from both teams meet all the criteria.
06:21If it's not delicious or stunning, I am not tasting it.
06:23Good luck.
06:25Chef, I have here for you a roasted yellow pepper,
06:28tomato, and corn puree.
06:30I know that my plating skills are very strong.
06:33I'm a seafood girl.
06:34I'm going to win today's challenge.
06:37Here I made a rosemary skewered seared scallop
06:40with a rosemary coconut reduction.
06:44How long did you cook your scallops for?
06:46About three minutes in total.
06:49I did a romesco puree with miso in there.
06:53Chef, James is a stone wall.
06:56But I'm pretty confident about this cook right now.
06:58And then I did a double on mushroom.
07:00My mistake was when I was doing the scallops,
07:02I was rushing for time, and I didn't dry them first.
07:04You've got to stop starting with your mistakes.
07:06You're confident in what you do.
07:07I know, I'm just, right?
07:08Yeah.
07:10And what's this?
07:11My brown butter, chef.
07:12Brown butter.
07:13Yes, chef.
07:14So you have polenta and potato?
07:15Yes.
07:16And romesco?
07:17Yep.
07:18I cook on my scallops 100%.
07:20And I'm confident in the flavors.
07:22I'm just afraid that I might have done too much.
07:25After tasting each of their team's dishes,
07:28chef James and Michelle are ready to make
07:30their recommendations to Chef Ramsay.
07:32Let's begin with the blue team.
07:34OK, James, how many are there?
07:35Chef, there's only three dishes today.
07:37Oh, wow.
07:38Personally, I was expecting a bit more.
07:40OK, in no particular order, first dish belongs to?
07:42Chef, the first dish belongs to Antonio.
07:45Antonio.
07:45Let's go.
07:46Thank God.
07:47I guess this means I'm safe from going home.
07:49Describe the dish.
07:50We have a pan seared diver scallop.
07:52And on the bottom is a southern roasted corn succotash.
07:55I love that little Jackson Pollock touch
07:57with the sort of artistry on the plate.
07:59It's a really good dish.
08:00Congrats, my man.
08:01Thank you, chef.
08:01Really good job.
08:02Wow.
08:04Chef, second dish belongs to Chris.
08:07Chris.
08:08Look, mama, I made it.
08:10So, chef, we got seared scallops with mushroom two ways.
08:13I did a pickle, and then I did a brazen one.
08:15with some Chinese eggplant.
08:17For me, the hero here are the pickled mushrooms
08:19with those lovely roasted scallops.
08:21It's a really good dish.
08:22Congratulations.
08:23Well done.
08:23Thank you, chef.
08:24I want to show everybody in here like Chris can cook.
08:26Chris is here for a reason.
08:27He could be a leader.
08:28James, a final dish from the blue team is?
08:31Chef, the third and final dish belongs to Jayden.
08:34Oh, I knew that.
08:36Let's go, Jay.
08:37Oh, my god, man.
08:38It just makes you feel like you're doing something right.
08:40But Massachusetts, if there's one guy that knows how to absolutely
08:43nail a scallop, young man, it should be you.
08:45Yes, chef.
08:46I'm just praying that Chef Ramsay and Chef James
08:49are on the same page.
08:51Chef, I have seared scallops on a bed of carrot puree
08:54with a corn and bacon succotash with some kumquats
08:57and crispy shallots.
08:59Mm.
09:00Scallops are cooked beautifully.
09:00Thank you, chef.
09:01And the dish looks so vibrant.
09:03Thank you, chef.
09:04Well done.
09:05Congratulations.
09:05I hope that mine is going to take the win.
09:07The punishment pass is like, that's your get out of jail
09:10free card.
09:11Chris, Antonio, and Jayden, I'll be honest,
09:13you've made my decision very difficult because those dishes
09:16are top notch.
09:17Thank you, chef.
09:18Thank you, chef.
09:19But there is a dish that has a slight edge just in terms
09:22of which one would I want to dive into again immediately
09:25that dish belongs to.
09:30Chris, well done.
09:35Hello?
09:36Punishment pass?
09:38Yes, it's me.
09:39I just won.
09:40Young man, well done.
09:43Michelle.
09:44Yes, chef.
09:44How many dishes on your team do you think
09:48are worthy of that punishment pass?
09:50Chef, we have four dishes on the red team that are worthy.
09:53Four?
09:54Mm-hmm.
09:55First one, please.
09:56First dish today that you're going to try
09:57will be Lisa's dish.
09:58Great.
09:59I know my dish is great, but, you know,
10:01I don't want to be overconfident because it could actually
10:04turn around and bite me in the ass.
10:05We have a pea puree, chef, with sunchokes and radishes
10:09sauteed in butter and some herbs.
10:11Really nice combination, that sweet and earthy feel
10:13with the peas, and it looks stunning.
10:15Congrats.
10:16Thank you, chef.
10:17Great start.
10:18Thank you, chef.
10:19I feel like I've done California proud.
10:20Callie is the motherland for me, and, you know,
10:22I'm always still representing Callie, no matter what.
10:25Chef, the next dish will be Jada's dish.
10:27Jada's.
10:28Wow, let's go.
10:29I know chef Michelle said that it tastes great,
10:31but this is Hell's Kitchen.
10:32Like, the moment you think you're confident,
10:34errrr.
10:37On the side is going to be a citrus beurre blanc
10:39with a nice seasonal succotash.
10:40So there's going to be some heirloom tomatoes, charred and roasted
10:44corn, as well as some asparagus.
10:46I love what you've done with that sort of crosshatch on the scallops.
10:49They are cooked perfectly.
10:50It's a delicious dish.
10:51Thank you, chef.
10:52Congratulations, you're in the running.
10:54The next dish you'll try will be Aniyah's dish.
10:58Aniyah's?
10:59Wow.
11:00So, chef, for you, I have a grilled scallop.
11:04Everybody pan seared them.
11:06I was going to pan sear them at first.
11:07I just wanted to be a little bit different.
11:09And then the idea of goat cheese, where'd that come from?
11:10I love goat cheese grits.
11:12It gives it a little bit of punch in there.
11:13It also adds a bit of creaminess to that grit.
11:16I'll be honest, the cooking scallops on the grill is way more
11:18difficult than it is in a pan.
11:19Yes, chef.
11:19Outstanding job, well done.
11:20Thank you, chef.
11:21Thank you so much.
11:22Wow.
11:24My scallops are Chef Ramsay-approved.
11:27Yes!
11:29Chef, the last dish you'll try from the Red Team today
11:32will be cat's dish.
11:34Cat's, wow.
11:36Oh, my God, my heart just jumped out of my chest.
11:38I'm like, I know I better be a part of this top four.
11:41Chef, what I have here for you is a roasted yellow pepper
11:44and tomato puree with a little ginger and garlic in there
11:47and a corn salad.
11:49Cat, visually, it's popping again, vibrant.
11:52It's an expensive delicacy, and you've
11:54done it absolute justice.
11:55Great job.
11:56Thank you, chef.
11:57Wow.
11:58Ladies, four outstanding dishes.
11:59Thank you, chef.
12:01For me, there was one dish that had a slight edge
12:04over the other three.
12:05The winner of the Red Team's punishment pass is...
12:19the winner of the Red Team's punishment pass is Aniyah.
12:27Congratulations.
12:28We're playing it.
12:33Uh, uh, uh.
12:34Punishment pass, punishment pass, I got it.
12:38Use that pass wisely.
12:39It's for you and you only.
12:40Yes, chef.
12:41Now, I'd like to find out the dishes
12:43that didn't do justice to those scallops.
12:46Because, sadly, at least one of you could be going home.
12:49Michelle, first one, please, from who?
12:51First one will be from Cara Marie, chef.
12:53Let's go.
12:54Step forward, please.
12:55I knew it was too much.
12:59It looks a little bit over the top.
13:01And what is this underneath there?
13:02What is that?
13:03That's the purple potato puree and the port creamy grits.
13:06Does it need all that?
13:07I wanted to kind of layer the flavors
13:09and then have the scallops with a little bit of the crunch.
13:11It was kind of building the flavors from the bottom up.
13:14It could stand alone, OK?
13:16Michelle, I didn't do enough in the signature challenge.
13:19And then now I kind of was, like, trying to overcompensate.
13:23Uh, Michelle, is there another one?
13:24Yes, chef.
13:24From?
13:25It'll be from Maddie, chef.
13:26Maddie.
13:27As soon as I hear my name get called, I'm like,
13:29when I was doing the scallops, I was butter-basting them.
13:33And I didn't dry them before I put them on the sauce.
13:35So it got a bit greasy and the sauce kind of evaporated.
13:38The actual puree tastes good.
13:39But the scallops, there's no crust on there.
13:41And so they taste like they're steamed.
13:43If you serve this in a restaurant,
13:44they are sending it back quickly.
13:46Yeah, I expect more from you.
13:48Not good.
13:50This could be it.
13:51I could be leaving Hell's Kitchen right now.
13:53Michelle, is there anyone else
13:54from the red team that didn't meet the criteria?
13:56No, chef.
13:57No.
13:58James, tell me, the underperforming dishes were cooked by who?
14:03The first one, chef, belongs to Chase.
14:05Chase.
14:06Ready?
14:07Let's go, Chase.
14:08I cannot believe that my name got called.
14:11I do not want to go home before cooking my first dinner service.
14:15Describe the dish, please.
14:15It's a pan-seared scallop with a parsnip puree
14:18and a fennel and ginger broth, a little bit of beech mushroom.
14:21How did you cook the puree?
14:23I cooked it in a little cream with some water,
14:24let that reduce down, then blended it up.
14:26It looks like cats puked up in there.
14:29It does not look good.
14:30I go back to that elk tenderloin, the first impressions, right?
14:33Yes, chef.
14:33You raise the bar, and then you kick me in the nuts with this thing.
14:38James, is there another dish that didn't meet the criteria?
14:42Yes, chef, there is one more.
14:44That dish belongs to Carlos.
14:46Carlos?
14:47Damn.
14:48My heart drops instantly,
14:49and I'm just praying to God that my scallops are cooked
14:53even a little bit well.
14:54Chef, for you, I made a rosemary-secured scallop
14:57with a rosemary-coconut reduction and a pea salad.
15:00Rosemary's so overpowering.
15:02How do you actually cook these?
15:03Pan-seared, chef.
15:04You just touch that.
15:06It's solid, right?
15:07What does that tell you?
15:08It's overcooked, chef.
15:09And you coming from Alaska, young man,
15:11surrounded by water.
15:13Ah, .
15:13I expected a much, much, much, much
15:18better execution on that.
15:19Yes, chef.
15:20It feels terrible.
15:21I feel like I let my entire state down.
15:24One of you is leaving the competition right now,
15:27because if you can't cook me a unique scallop,
15:30there is no hope in hell you are ever going to become
15:34my head chef at Hell's Kitchen, Foxwood Resort, Casino.
15:37The person leaving Hell's Kitchen is Carlos.
15:45Step on up, young man.
15:49That performance there was underwhelming.
15:52Combine that with what you gave me across the signature dish
15:56tells me you are not ready.
15:57I've got to be honest.
15:58I'm going to cut you loose right now.
15:59Yes, chef.
16:00Please, give me your jacket and leave Hell's Kitchen.
16:04Thank you, chef.
16:04Good night.
16:05Good night.
16:06Safe trip back to Alaska.
16:07Bye, chef.
16:08Bye, Carlos.
16:09Bye, Carlos.
16:11I feel like I let my state down, like, pretty heavy.
16:14Man, I know I don't overcook fish.
16:16Like, that's something I know I don't do.
16:18I do not know what happened at all.
16:20Like, I am so disappointed in myself for doing that.
16:23Tonight, we are opening Hell's Kitchen.
16:25Head back to the dorms.
16:26Get a breather.
16:27Our sous chefs will call you in half an hour
16:28to get over tonight's menu.
16:30Is that clear?
16:31Yes, chef.
16:32Now off.
16:32I'm trying to define my voice as a vegan chef
16:50in a non-vegan kitchen.
16:52I just want to prove that.
16:53I am a chef to the core at the end of the day,
16:55and I cook and prepare anything and everything.
16:58You should have done vegan scallops.
17:00Not only am I vegan, but I do CrossFit.
17:05That tracks.
17:06You want to arm wrestle?
17:06That might be fun.
17:08Let's see how strong you are.
17:09Come here.
17:10Let's go.
17:10I don't know about you.
17:11I see those forearms.
17:12You either play a lot of video games
17:14or spent a lot of time alone as a child.
17:16We'll go with number one.
17:17Okay.
17:19Okay.
17:20Hands up.
17:20I don't want to touch it.
17:29Good job.
17:32I'm just going to hide under the table now.
17:35You know, the running joke is,
17:37oh, vegans are protein deficient.
17:39Wah, wah, wah.
17:40I don't see any protein deficiency here, guys.
17:44And neither does Paul.
17:45I'm not afraid to lose to a woman.
17:48I'm going to go cry now.
17:52Hello, chef.
17:53With the first dinner service just five hours away.
17:56We're going to get started.
17:57The chefs are anxious to get critical information
18:00about tonight's menu.
18:02All right, scallop, smoking hot pan.
18:0545 seconds, both sides.
18:06While it's doing that, I'll season the other side.
18:09I'm going to get the risotto started.
18:10So you're going to get the rice nice and toasted,
18:12fennel stock, butter, mascarpone, parmesan,
18:14and then the very last thing that we do
18:16is we're going to finish this with parsley.
18:18All right, strip steak.
18:19Pretty lean other than that fat that's on the outside.
18:21It benefits from a little kiss of butter.
18:23I'm going to show you the pork chop, okay?
18:25Learning this information is like turning the fire hydrant
18:29on full blast and trying to drink from it.
18:31Is that butter and oil you put in there?
18:32Yes, chef.
18:34Lamb is done.
18:35It's been about eight minutes.
18:37I can't keep up.
18:39It's going so quick.
18:40Carbonara?
18:41It seems to be nice and creamy, okay?
18:43What's that?
18:45I'm missing ingredients.
18:47I'm worried that I might flop during service.
18:50It's just not...
18:52my pants.
18:57I get nervous.
18:58Yeah, extremely.
18:59I'm not even going to it, y'all.
19:01Really?
19:02Yep.
19:02Bradley was lost.
19:04He was, you know, call your mom on the superstore phone lost.
19:07It was bad, dude.
19:09What else did you put in there?
19:10I'm sorry.
19:11I've never had a knife kit almost make me cry before.
19:28That is sexy.
19:29These are what chefs dream about.
19:31These hex clad knives are beautiful.
19:34This is our win or lose, man.
19:36You're going home with some knives, baby.
19:37Some good-ass knives, too.
19:38Ah, yes.
19:40I've never wanted kids, and now I have a whole knife kit full of babies.
19:44I'm literally trying to not cry right now.
19:45I'm not even kidding.
19:46If they weren't so sharp, I'd cuddle a knife, so...
19:50After a day of intensive menu training...
19:57You want a lead?
19:58It's up to you, brother.
19:59I want a support.
20:00The chefs are setting up their stations and eager to kick off their first dinner service.
20:05I'm really excited.
20:06I'm pumped.
20:07I think you're going to kill it.
20:09Okay, ladies, tonight is the night.
20:13Gentlemen, let's go.
20:14Yes, chef.
20:15All right, let's hit it.
20:16First service nerves, but hey, we can do this.
20:20We've got this, man.
20:21Marina, open Hell's Kitchen, please.
20:23Let's go.
20:23There's an abundance of excitement in the air.
20:36I love it.
20:37It's beautiful.
20:38With reservations for tonight snapped up several months ago.
20:42Cheers to Hell's Kitchen.
20:44And with each chef representing their state, there's tremendous pride on the line.
20:49Ready to go.
20:50Love you.
20:52Have fun.
20:53Let's go team, dog.
20:54Tonight's first dinner service will feature a menu of Hell's Kitchen classics.
20:59I'll take the rack of lamb.
21:00As well as a pesto shrimp scampi flambe appetizer.
21:03Prepared table side by Ellie from Nevada and Sydney from North Carolina for the Red Kitchen.
21:09I promise I won't burn you.
21:11And Jaden from Massachusetts and Jonathan from Georgia for the Blue Kitchen.
21:15Have you ever had pesto table side before?
21:17No.
21:18Tonight's the night.
21:19We're in for a treat.
21:20Gentlemen, we've got the first ticket.
21:21Let's go.
21:21In the kitchen, you guys.
21:22Four covers table.
21:23Two.
21:24One flatbread, one scallop, two risotto, one table side.
21:27Heard?
21:28Yes, Chef.
21:28Let's go.
21:30Where's my grapeseed?
21:31Where's my grapeseed?
21:32Where's my grapeseed?
21:32Right here.
21:33We have a flatbread and a risotto, right?
21:36One scallop, two risotto, and a flatbread.
21:38Two risotto?
21:40Two risotto all day?
21:41Yes, Chef.
21:42Two risotto all day.
21:43Bradley's struggling, and I just know this is going to hold up hot app, so I'm frantically
21:49trying to run around and keep everything else going.
21:53All the way to the left.
21:53All the way to the left.
21:55Guys, I need to hold back.
21:56I'm burning flatbread.
21:57Heard that?
21:58Hold back.
21:58Let me re-fight.
21:59Hey, hey, hey.
21:59How the are you burning flatbread already?
22:01Sorry, Chef.
22:02What are you doing?
22:03We've just started.
22:04You make a beautiful flatbread, then you burn it.
22:06Slow down, okay?
22:07Yes, Chef.
22:08Let's go.
22:08Thank you, Chef.
22:09With Montana Chef Chase burning his flatbread, the blue team's appetizers are in a holding
22:15pattern.
22:16While in the red kitchen...
22:1715 seconds to the window.
22:1915 seconds.
22:20Jada from Florida and Elena from South Carolina are hoping their start on appetizers is a strong
22:26one.
22:27You ready, risotto?
22:28I'm ready.
22:28Let's go.
22:30Walking risotto.
22:31We're walking flatbread.
22:32Walking two flatbreads right now.
22:34How's that risotto?
22:35Good.
22:36Two flatbreads.
22:37On your right?
22:39It's beautifully done.
22:39Flatbreads are beautifully cooked, by the way.
22:42Yeah, they're doing good so far.
22:43Really good.
22:45Delicious risotto.
22:46Really good.
22:46Yes, Chef.
22:47Make sure the whole team tastes it so we know where the bar is, yes?
22:49Yes, Chef.
22:50Let's go.
22:51I mean, the first dish didn't get sent back, so come on.
22:54I am feeling on cloud nine.
22:57How are we feeling, ladies?
22:58You good?
22:59I'm good.
22:59You're all good.
22:59Go, Rexy.
23:00We're cruising.
23:01Buon appetito, ladies.
23:03Yes!
23:04Two more minutes on this, two risotto.
23:06Two minutes is two minutes?
23:07I just need to know, because these are going to overcook.
23:10Communication is everything.
23:11Not communicating isn't going to get you far.
23:15Can I walk scallops?
23:18Can I walk scallops?
23:20Walking.
23:22Scallops, Chef.
23:23Overcooked?
23:24Yeah.
23:25You two muppets, come here.
23:27Quick, come on.
23:28Just touch them.
23:29That's how hard that is.
23:31I'm not serving them.
23:31Come on.
23:32Come on.
23:33Flatbread.
23:34Flatbread, Chef.
23:35Yes, Chef.
23:36Yes, Chef.
23:36Yes, Chef.
23:37Yes, Chef.
23:38Now, undercooked now.
23:40Hey, hey, hey.
23:41Come here, you.
23:43In fact, all of you, come here.
23:45I don't know what's going on, but we're all over the place.
23:47They've sent their first table.
23:49I've got raw bread, overcooked scallops.
23:52Get your together a little bit, yes?
23:53Yes, Chef.
23:54Let's go.
23:54Come on.
23:55Yes, Chef.
23:55It's a flatbread.
23:56Yes, Chef.
23:56Take your back.
23:57Yes, Chef.
23:58Sorry, Chef.
23:58With the Blue Kitchen now firing their first appetizers
24:02for a third time, the Red Kitchen is hoping
24:05to maintain its solid start.
24:07Let me get one minute on scallops.
24:09One minute on scallops.
24:10Is that enough for risotto?
24:13Scallops, I'm five out.
24:14She's five out on risotto.
24:16I already started my scallops.
24:19Make sure we're talking, ladies.
24:20We got to keep up.
24:21Yes, Chef.
24:22Yes, Chef.
24:23Two scallops, two risotto?
24:24We're now three and a half out.
24:25Why are the scallops in when she's three and a half out?
24:28Pass me those scallops.
24:30With two minutes to go, drop the scallops.
24:32What are we going to do now?
24:33I was going to sear the other side, Chef.
24:35And is it what, just two minutes later?
24:38No, Chef.
24:38No, come on, girls.
24:39We're not going to half cook a scallop.
24:41Yes, Chef.
24:41Did we not just do a challenge with scallops?
24:43Yes, Chef.
24:44Holy .
24:45That's all right.
24:46We're going to bounce back.
24:47We're good.
24:48Keep going.
24:48Keep going.
24:48We're going to bounce back.
24:50You got it, girl.
24:50One minute and a half risotto.
24:53Dropping scallops.
24:54Heard.
24:55I disappointed my idol.
24:57Like, I can't get any lower than this.
24:59And that's something that I need to work on,
25:01is just shaking it off.
25:02Walking scallop.
25:04Let's go.
25:05Thanks to Kat from Maryland,
25:07the ladies are continuing to push out appetizers.
25:10Service, please.
25:11While over in the blue kitchen...
25:13You got two risotto ready, Sal?
25:14Two and a half minutes.
25:16Bradley from Louisiana is hoping
25:18that he's finally able to deliver acceptable risotto.
25:22me, dude.
25:23Just put peas in there.
25:24I just put peas in the risotto.
25:26Free fire.
25:27Give me a kick it over.
25:27Spin it.
25:28Spin the handle.
25:29Spin the handle.
25:30My man Bradley,
25:31that risotto is whooping his behind right now.
25:35You are drowning over here.
25:37And I'm just trying to help.
25:40Where's the risotto gone?
25:42It's peas in the risotto, Chef.
25:43I up and I put peas in it, Chef.
25:44Hold on.
25:45We're handpicking peas out of risotto?
25:47Excuse me.
25:48Can you see us?
25:49Yeah.
25:49Oh, my God.
25:51Put it down.
25:52Look at her.
25:53She's staring, watching everything you're doing.
25:55No one's getting fed,
25:56and we're looking like a bunch of idiots.
26:07It's just over 30 minutes into opening night at Hell's Kitchen.
26:11Where's the risotto gone?
26:13It's peas in the risotto, Chef.
26:14I up and I put peas in it, Chef.
26:15And Chris from New Jersey
26:17is scrambling to fix Bradley's mistake.
26:20Hold on.
26:21We're handpicking peas out of a risotto?
26:23Excuse me.
26:23Can you see us?
26:25Oh, my God.
26:26Put it down.
26:28Look at her.
26:28She's staring, watching everything you're doing.
26:30No one's getting fed,
26:31and we're looking like a bunch of idiots.
26:34Have we given up?
26:35No, Chef.
26:36Don't do that again.
26:37Yes, Chef.
26:38You get your together.
26:39Yes, Chef.
26:39OK, quickly.
26:40Yes, Chef.
26:41Five minutes on that risotto.
26:43I'm watching Bradley cook.
26:45His brain goes somewhere else.
26:48What's wrong with this?
26:49It's broken.
26:50It's broken.
26:50Restart it.
26:51Restart it.
26:51Restart it.
26:51F*** me.
26:54Restarting a risotto.
26:55Oh, my God.
26:57Oh.
26:58While the blue team's nightmare on appetizers continues.
27:02I apologize for the long wait.
27:04Need more bread, maybe?
27:05The red team.
27:06It's not the best star, but it's moving.
27:08Let's get that right.
27:09Yes, Chef.
27:10Is moving on to their first order of entrees,
27:12two pork, two strip, one chicken, one halibut.
27:15Heard?
27:16Heard, Chef.
27:16Maddie, call those entrees back.
27:18Two pork, one halibut on our station, and that's all.
27:23I don't give a f*** about the station.
27:24I'm not laughing.
27:25Yes, Chef.
27:26Two pork, two strip, one chicken, one halibut.
27:28Two pork, two chicken.
27:29Oh, my good God.
27:31Right now?
27:31Oh, no.
27:33Let's do it again together.
27:34OK.
27:35Two pork.
27:35Two pork.
27:36Two strip.
27:36Two strip.
27:37One chicken.
27:37One chicken.
27:38One halibut.
27:38One halibut.
27:39Call it back.
27:40Two pork.
27:42Two chicken.
27:43Oh, my f***ing good God.
27:45Oh, I'm sorry, Chef.
27:47Young lady, you are representing the state of New York.
27:50Yes, Chef.
27:50Big deep breath.
27:51F*** off in the cold room.
27:53Yes, Chef.
27:53And come back with your state of mind in check.
27:55Let's go.
27:58Oh, no.
28:01Again.
28:02Two pork, two strip, one chicken, one halibut.
28:04Again.
28:05Two pork, two strip, one chicken, one halibut.
28:07Get me, Maddie.
28:08Yes, Chef.
28:12Maddie, your brain?
28:15Is it on?
28:16Call it back.
28:17Two pork, two strip, one chicken, one halibut.
28:19Get your s*** together, young lady.
28:20Yes, Chef.
28:21With Maddie's head back in the game, the women move forward with entrees.
28:26Maddie, you got this.
28:27Bounce back.
28:28We all got this.
28:28Yes, let's go.
28:30Back in the blue kitchen.
28:32Walking with risotto.
28:33The first order of appetizers are finally making it out to patient diners.
28:38Oh, my God.
28:39It is so good.
28:41Oh, no, no, no, no, no, no, no, no, no, no.
28:45But a new problem quickly pops up.
28:47Dude, roll another dough now.
28:49Dude, we don't have any more of that cheese.
28:51How long for the flatbreads?
28:53I need to find cheese, Chef.
28:54Oh, my God.
28:55Because you've burned so many.
28:58Where's all the cheese gone?
28:59I used it.
29:00Have you used it all?
29:01Yes, Chef.
29:01Oh, my God.
29:02Hold back on scallops if we can.
29:05What the?
29:06We can't, dude.
29:07Sorry, guys.
29:09I can't find the cheese for the flatbread.
29:11I can't just magic cheese here.
29:13No, Chef.
29:14Stop the flatbreads.
29:16We've got so many flatbreads.
29:17We've got no more cheese left.
29:18Give me something else if you don't have the flatbreads.
29:21Come on, guys.
29:22Just give me a salad.
29:23Yes, Chef.
29:23Something we can't up.
29:25While Chase scrambles to make salads in the red kitchen.
29:29I'm nervous about him cracking into this lamb just because it's the first time, you know?
29:33I know, I know.
29:33It's okay.
29:34It's okay.
29:34Vegan Cara Marie is looking to impress cooking meat.
29:38I have been grilling meats since before most of these chefs were even born.
29:45Skin side up, Chef.
29:46Skin side up.
29:48Two salmon, two lamb.
29:49Walking with lamb.
29:50Right behind.
29:51Walking with lamb.
29:51That skin is messed up.
29:52That skin is messed up.
29:53We got stuck on the pan.
29:54Don't serve it.
29:55Fire up another one.
29:56Lamb's cooked beautifully.
29:58But where's the salmon?
29:59Two minutes, Chef.
30:00F*** now.
30:01Take the lamb back.
30:02Maddie, how long on that salmon?
30:04Let me know what you want me to do.
30:05Maddie, do you feel comfortable?
30:07Stop messing with it.
30:08I need the salmon.
30:10You guys ready to walk salmon?
30:11Everybody was barking orders at me.
30:13It gets very confusing.
30:14Let me have a minute to figure this s*** out.
30:16Walking right now.
30:17Walking salmon, walking lamb.
30:21Oh, man.
30:23Hey, fish station.
30:25Kat and Maddie, come over.
30:26I've got one salmon undercooked and one salmon that's overcooked.
30:30Can I have two fresh salmon quickly?
30:32While Maddie's failure on salmon stalls the red kitchen,
30:36over in the blue kitchen, the men are desperate to impress
30:40with their first entrees.
30:42We need to check lamb.
30:43Pop them right here.
30:44The first dinner service is your chance to shine around you
30:48on your left side.
30:48Just down, down, down.
30:49Let's go.
30:49Two lamb.
30:50Let's go.
30:50I got my fingers crossed.
30:52I'm praying to Jesus.
30:54I'm hoping to showcase my talent,
30:55to Chef Ramsay.
31:08Around you, on your left, Chef.
31:10Just down, down, down.
31:11Let's go.
31:11Two lamb.
31:11Let's go.
31:12It's almost two hours into dinner service,
31:14and Henry has just arrived with the first entrees
31:17from the blue kitchen.
31:19Oh, s***.
31:20Hey, blue team.
31:21Come here.
31:21All of you.
31:22What's happened?
31:23I better duck, because I don't want to catch a bullet
31:25that wasn't meant for me.
31:27It's wrong.
31:30Oh, no.
31:30My body is...
31:31I hope the kitchen doesn't get shut down.
31:33May deserve better.
31:34Now get it together.
31:35Let's go, guys.
31:36Come on.
31:36Chef, refire.
31:37Come on.
31:37Refire.
31:37Refire.
31:38When you're in Hell's Kitchen, you know,
31:40you go in there with these delusions of grandeur, like,
31:42oh, I would never do that.
31:43But when the heat's on and Chef Ramsay's yelling,
31:45common sense goes out the window.
31:47Let's get back.
31:47Yes, Chef.
31:48We need what?
31:49As Henry from Texas quickly tries to rectify his mistake
31:52on lamb, over in the bread kitchen...
31:54Come on, ladies.
31:55We've got to get this s*** together.
31:56...Maddie on salmon and cat on pork
31:59are trying to push out entrees.
32:01Don't flip that salmon.
32:02I'm not.
32:03I'm not.
32:03This is going over there.
32:04Maddie, just let it do its thing.
32:06I could see from a mile away that Maddie was lost
32:09just from her mouth breathing.
32:15Confused as s***.
32:16Garnish is up.
32:18Wellies are in the window.
32:19Walking behind hot.
32:21Skinside.
32:21Skinside.
32:22Skinside.
32:23Pork chop.
32:24Pushed salmon, Chef.
32:31s*** now.
32:32Pork is raw.
32:33I want more s***.
32:34S***.
32:34Oh, s***.
32:35Ladies, storeroom, all of you, now.
32:38Yes, Chef.
32:39Oh, s***.
32:39We're going to get kicked out of the kitchen.
32:41Call out those tickets.
32:42Yes, Chef.
32:43Two Wellington, one salmon, one pork chop.
32:45And look what I've got.
32:46I've got that cooked a s*** crispy.
32:50I've got that s*** there.
32:51I just, I, I, I have no s*** idea what you girls are up to.
32:57I don't even know how you have the nerve to bring me that.
33:00Yes, Chef.
33:01That's me.
33:01I can't continue like this.
33:05Get the s*** out of here.
33:06All of you, get out.
33:08Chef, Chef.
33:12Hey, and see if you can do something right tonight.
33:15Come back to me with two nominees.
33:18That your team could be better off without.
33:21Is that clear?
33:21Yes, Chef.
33:22No s***ing way, dude.
33:26That was s***ing terrible.
33:28Tonight feels like a failure, and serving that raw pork chop and a burnt salmon is just unforgivable.
33:35You need to be more confident in yourself, okay?
33:37You need to trust the cook.
33:39Everybody was firing at her, hey, salmon this, salmon that, salmon that, and it kind of,
33:44she was overwhelmed.
33:45It feels like s*** to get kicked out of the kitchen, and especially that it was my station
33:49that was s***ed up the most, but that was a result of everybody's miscommunication.
33:54I just feel like I got so caught up because everybody was saying like 18 million things.
33:58I want two halibut, two strip, yes?
34:00Two halibut, two strip.
34:01Two halibut, two strip.
34:02It's going to be the best of Sierra we're going to have all night.
34:04Henry and I, you know, we had great communication.
34:06I think we're both very talented, and, you know, we kind of just rocked it out together.
34:10We're kind of dancing, honestly.
34:11I have chicken on the left of your pork, Chef.
34:15me.
34:16Hey, all of you.
34:18Oh, no.
34:19Not again.
34:20Hey, you two.
34:21Come in here.
34:22You s***ed off.
34:23What's going?
34:24Two halibut, two strip.
34:26Again!
34:26Two halibut, two strip.
34:28And I've got two strip, two Wellington, one chicken.
34:32Just throwing s***ed out.
34:33Get out!
34:34Yes, Chef.
34:35Out!
34:36Come back to me with two nominees, two individuals that would actually make your team better without.
34:42Is that f***ing clear?
34:43Yes, Chef.
34:48I'm pissed off.
34:49Tonight is an absolute embarrassment.
34:56Y'all two?
34:57What the f***?
35:01Honestly, the communication kind of went to s***.
35:03I just felt like I was trying to just get it out, but everyone was like, Simon, Simon,
35:08Simon.
35:08At one point, I didn't know what was going on.
35:10I believe a decent amount of the blame actually falls on Anaya because she was barking out
35:15orders and they weren't correct.
35:17It's our kind of responsibility to drive the tickets.
35:19And I know it's like a lot, but like, damn, we were on the f***ing two salmon, two lamb ticket
35:24for 40 minutes.
35:25It's embarrassing.
35:26It's not an individual fails.
35:28We fail as a team.
35:29We can talk about it.
35:32We all know who f***ed up.
35:33I say we just take a f***ing count.
35:34Tonight, the main problem is risotto, scallops, and pizza.
35:37Yeah.
35:38I mean, it's definitely a domino effect.
35:39Apps didn't set the tone, which affected our station.
35:42We all got f***ing frazzled and frustrated.
35:44Mad, because how many scallops did you throw away tonight, you think?
35:46Half.
35:47In the beginning, I put no food out because the risotto isn't ready.
35:50I f***ed up risottos.
35:52I get it.
35:52But I didn't screw up your scallops, dude.
35:54That's not my fault.
35:55Antonio messed up scallops and then blamed it on us and made it seem like we were the
36:01cause of him being frazzled.
36:03I am being used as a scapegoat.
36:05He could have kept his head in the game.
36:06That had nothing to do with me.
36:08I mean, dude, don't get me wrong.
36:10You f***ed up enough pizzas to where we had to 86 then.
36:13I will fully admit I burned a lot of pizzas, but Antonio, the scallops were rough.
36:17Bradley, biggest thing was a breakdown in communication.
36:20Unfortunately, my vote has to be for Bradley and Antonio.
36:22I'm not going to lie, f***ed up.
36:23But I think the mood f***ed up with so many f***ed ups in the beginning.
36:27You f***ed up scallops.
36:28His signature dish that we did earlier today that he told us if we couldn't f***ing cook them,
36:33then you shouldn't f***ing be here.
36:34Why am I being used as a scapegoat for his f***ed ups?
36:37I don't think it's f***ing right, and I think Antonio and Chase need to get up.
36:41It definitely pissed me off.
36:42I mean, it's just like, if we're going to play dirty like that, then I guess it just needs
36:45to be a mean mentality.
36:47I couldn't prioritize or cook anything else because I was stalled by not being able to
36:53put out the scallops we had in the first place.
36:56E86 pizzas, he f***ed up scallops that are Chef Ramsay's f***ing signature dish.
37:01Bottom line.
37:02What I got tonight in our first ever Battle of the States dinner service was a sorry state
37:16of affairs.
37:17Jada, Red Team's first nominee and why?
37:19Chef, our first nominee is going to be Maddie.
37:22She definitely got flustered tonight on Fish Station.
37:25Ultimately, it was one of our biggest downfalls why we got sent out of the kitchen because
37:28of the hold up there.
37:29Jada, second nominee and why?
37:31Chef, our second nominee is going to be Kat.
37:34She, too, is also on Fish Station with Maddie.
37:37There was also a pork at the very end that ultimately was our downfall as well that was completely
37:41raw that she took full accountability for.
37:46Anthony, Blue Team's first nominee and why?
37:50First nominee is going to be Chase.
37:52That's because of the pizzas.
37:53I think anybody who messes something up that many times, it needs to be 86th, may not deserve
37:58to be here with us.
37:59Our second nominee is...
38:06With both teams being kicked out of the kitchen after a dismal opening night...
38:15That was pathetic.
38:17The Red Team has nominated Maddie and Kat, while the Blue Team has named their first nominee.
38:23Chase and...
38:24And our second nominee is Bradley.
38:30He failed to adapt.
38:31It was a full-on nightmare on apps.
38:34Bradley, Chase, Maddie and Kat, step forward.
38:39Maddie, I want to know first, what in the happened there tonight?
38:43Everybody's just barking different things, and I was like, holy...
38:46Like, we all need to communicate.
38:48We need to talk to each other, not at each other.
38:50We need to figure this out.
38:51Right.
38:52But the still kept coming.
38:54I agree 100%, chef.
38:55I own up to my mistakes.
38:56I definitely up.
38:57Tell me why you deserve to stay in Hell's Kitchen.
38:59Chef, even though I'm young, I have so much fight in me.
39:01I'm eager to learn.
39:02I'm eager to grow.
39:03I'm ready to be your chef, and I will learn from my mistakes, and it will never happen
39:06again.
39:07Kat, tell me why you should stay in Hell's Kitchen.
39:09I know why you should stay in Hell's Kitchen.
39:10Chef, I have so much fight in me.
39:11I'm ready to work hard for you.
39:12I'm learning from my mistakes.
39:14I'm excited about it, chef.
39:15I'm ready to represent for Marilyn.
39:18Chase.
39:19Yes, chef.
39:20You spent half a night chasing your ass in and out of that oven.
39:24Chef, it was a lack of timing on my part.
39:28Tell me why you should stay in Hell's Kitchen.
39:29Chef, I know I had a bad day today, but I learned from my mistakes.
39:33I own up to my mistakes, and I tried my best not to repeat them.
39:36You were like your dog chasing his tail, Chase.
39:38Yes, chef.
39:39Composure.
39:40Yes, chef.
39:41Bradley, why should you stay in Hell's Kitchen?
39:43I'm ready to prove to you, chef, that I'm supposed to be here for my team, and for my
39:48family, and for my home state, and to show you that I can be your next head, chef.
39:52I was very frazzled, and I just could not understand how...
39:56So tell me how you function back home in your state.
39:59It was just too fast for me, chef.
40:00I couldn't keep up, and I was asking for my support for...
40:04So who let you down if you weren't supported?
40:07My teammate.
40:08My decision is...
40:13Cat.
40:14Thanks, guys.
40:15Get back in line.
40:16Maddie.
40:17Young lady.
40:18Come here.
40:19Give me your jacket.
40:20I don't know who gave you a sous chef title at the age of 18, but young lady, you are not ready to become my head chef. Is that clear?
40:37Yes, chef.
40:38Good night.
40:39Thank you for everything, chef.
40:40Bye, Maddie.
40:41Bye, Maddie.
40:42Bye, Maddie.
40:43Bye, Maddie.
40:44Bye, Maddie.
40:45Bye, Maddie.
40:46Bye, Maddie.
40:47Bye, Maddie.
40:48Going back home to New York, I know they're going to be proud of me because I kept my cool, and I own up to my mistakes.
40:55People that are twice my age still don't own up to their . So I'm going to come back in a couple of years with a lot more experience under my belt, and I'll be right back in this kitchen again.
41:03When you put your heads on the pillow tonight, just mutter to yourself, bounce back. Bounce back.
41:08Yes, chef.
41:09Yes, chef.
41:10Off.
41:11You all right?
41:12Whoo.
41:13I know that was intense.
41:15I live to see another day in Hell's Kitchen, and I am so grateful.
41:20Tomorrow's a new day.
41:21You're still here.
41:22You're still here.
41:23Fighting chance.
41:24I really got to step my game up.
41:25I know that I can do this, so it's just a matter of shaking off the nerves.
41:29Got this, man.
41:30Got this, baby.
41:31I think Chef Ramsay kept me here because he sees something in me, but I know that I have to bounce back and get my together.
41:37or I will be sent home.
41:39I respect you guys so much.
41:41I'll own up to my .
41:42It's been twice in one day that I've had to go before Chef Ramsay in order to not get eliminated.
41:49It's an emotional roller coaster.
41:51Yep.
41:52Let's do this, yeah.
41:53There is no promise that you get a moment after this one.
41:58New Yorkers may be tough, but properly cooked salmon shouldn't be.
42:02Maddie is gone because she wasn't able to figure that out.
42:07Next time on Hell's Kitchen, Battle of the States.
42:14Everybody just shut the up.
42:15How about you don't worry about my attitude and worry about a chicken?
42:17Wow.
42:18Things in the kitchen get out of control.
42:20Let's go!
42:21No!
42:22Let's go!
42:23Come here!
42:24A minute.
42:26Thank you for your feedback.
42:28You're poking a bear.
42:30Forcing Chef Ramsay to make a tough call.
42:33You didn't have to call the police on us.
42:35As the chefs struggle with the consequences.
42:37What the happened?
42:39I don't know how much more of this I can take.
42:41Will the pressure cause one chef.
42:43This is really a hard one for me.
42:44To do something so criminal.
42:46Oh, that!
42:47That Hell's Kitchen is forced to close.
42:49Wow.
42:50Oh, my God.
42:52It's all next time on an arresting episode of Hell's Kitchen.
42:57You can't make this up.
42:59You can't make this up.
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