- 5 days ago
Category
📺
TVTranscript
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.
02:42Line up.
02:43Yes, chef.
02:44These are the doors where Hell's Kitchen crowns its champion.
02:48This is the very place you're all fighting for.
02:51Because if your door opens, you'll be crowned Season 24
02:55Hell's Kitchen champion.
02:58Did someone say champion?
03:02Please welcome, everybody, WWE Superstar Big E.
03:07Wow.
03:10You've won the triple crown.
03:11Yes, sir.
03:12WWE champion.
03:13Intercontinental champion.
03:14Come on, Big E.
03:15Do you not leave anything else for anybody, somebody else to win?
03:18I won it all.
03:19I won it all.
03:19You won it all.
03:20Yes, yes, sir.
03:21If I was a wrestler, I feel like my wrestling name would be
03:22The Chef.
03:23Just The Chef.
03:24I'm The Chef.
03:24I'm The Chef.
03:26Lil Red, she ain't messing around.
03:30Welcome to the gun show.
03:32Look at these flimsy arms.
03:36It 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.
03:46With a flag and cape and everything.
03:48I don't know, I didn't really bring the guns today,
03:50because I signed a waiver saying no weapons, but, you know.
03:55Ugh.
03:57What does it take to become a legend and an amazing champion?
04:00Chefs, it takes discipline, it takes determination,
04:04and it takes a lot of focus.
04:06Big E, thank you for your insight.
04:08And what it takes to be a champion?
04:10Did someone say champion?
04:12Please welcome WWE superstar Liv Morgan.
04:16Liv 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?
04:26A high level of commitment, a constant want for improvement,
04:32and always staying at the cutting edge of your game.
04:36Hang on a second!
04:37Woo!
04:38What the f*** is happening?
04:47Braun Soman, man!
04:51It's 8 in the morning, this guy's busting through drywall.
04:54Hang on a second!
04:56I haven't even had coffee yet.
04:57Yeah!
04:59Hell yeah.
05:00I'd let him take my lunch money, are you kidding me?
05:03Don't champions wear black jackets.
05:05Woo!
05:06That's right, chefs.
05:07It's time for black jackets.
05:10Woo!
05:11Come on!
05:12Come on!
05:13It's black jacket day!
05:15This is one of the biggest milestones in the competition.
05:19It means the game is on.
05:20Throughout the day, you'll face three incredible challenges.
05:25Now, after each challenge, one or maybe two of you
05:28will receive a coveted black jacket.
05:32There are seven of you and only five black jackets available.
05:37So your first challenge is about to begin.
05:41Chefs, as professional wrestlers who travel
05:43all across the country all year round,
05:46we're constantly trying new delicious flavors
05:49that are unique to their region.
05:50We know each of you are here representing a different state.
05:53So for your first challenge, Chef Ramsay
05:56would like you to create a dish that
05:57best 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, I am making roasted snapper on top of, like,
06:23a 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
06:32if 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
06:42failed to make it a point to take me to the store
06:45to buy ingredients for whatever random dish
06:47that 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.
06:55What are you working on, Ellie?
06:56Chef, I'm going to be doing bone-in pork chop
06:59and then some pickled asparagus.
07:01I wanted this because the colors are very tan, grays, reds.
07:05It looks like the desert landscape.
07:07OK.
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.
07:17What's this?
07:18The sauce?
07:19This is just the start to this kind of glaze
07:21for this pork belly.
07:22Cool.
07:23I'm going to do, like, a sweet and spicy pork belly tostada.
07:26This is actually, like, an ode to my first ever mentor
07:29and my best friend, Mon.
07:30How do you do the pork belly?
07:31You just boil it?
07:32Boil it?
07:33Yep.
07:33Boil for, like, 15 minutes, and then I'll pat dry, fry.
07:37I want to kind of make them proud on this one.
07:39So I got to pray to the Iowa Pork Council,
07:42which is a real thing, by the way.
07:46Is this very Carolina?
07:47I mean, the rice, yeah.
07:49Yeah, the rice, we hunt a lot.
07:51So I'm very used to eating venison.
07:52As a kid growing up in North Carolina,
07:54my dad and I would hunt in the winter,
07:56and we'd eat 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.
08:12Samuel, what you're making today?
08:13All right, so it's like a Texas barbecue plate.
08:15So I'm going to do a coffee-crusted ribeye,
08:18and then I'm going to do a barbecue mole.
08:19Texas is such a melting pot.
08:21I'm going to try to incorporate some of the great different cultures
08:25that we have in Texas.
08:26I got to 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.
08:38You're allergic to scallops, right?
08:39Yeah, severely, chef.
08:41I'm allergic to shellfish, but I'm doing an almond-crusted
08:44scallop dish because I want to live on that edge.
08:47Mind if I take a little bite?
08:48No, yeah.
08:48Since you can't taste it.
08:49I know, right?
08:50Working in Temecula in California,
08:53I have found myself with this Japanese chef inspiring me to face my fears.
09:00Is it okay?
09:00Yeah.
09:01Is it weird?
09:02No.
09:03Okay, cool.
09:05I have nothing holding me back.
09:06I know my dish is great, and I have a good feeling that it's going to give me that black jacket.
09:11The aesthetic is nice also, even 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.
09:33Is 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 behind her.
09:45Come on, Henry.
09:46Yes, chef.
09:47Good, Anthony.
09:48Well 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 going to 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.
10:25I've been hunting since I was five years old with my father.
10:28He would argue the tenderloin's the best part of the venison.
10:31The crust is delicious.
10:32Thank you, chef.
10:33I love that harmony between that sort of richness, the gaming with the fig and the jam.
10:38Such a shame because it's flavorsome.
10:39It's just a touch overcooked.
10:41Really good job.
10:42Thank you, chef.
10:43Well done.
10:44Up next, Anthony from Iowa.
10:47Let's go.
10:48I think my dish looks sexy.
10:51Let's go, baby.
10:52Iowa.
10:53Right.
10:54Give me the connection, please.
10:55So today I did a sweet and spicy pork tostada, pork belly.
10:58This is kind of an ode to my first mentor and my best friend, Mon.
11:01He's from Laos.
11:02Tell me the cook on the pork belly.
11:03The cook on the pork belly, I boiled it and fried it.
11:06It's tossed in a sweet and spicy gochujang soy, sesame oil.
11:10It'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.
11:20Thanks, chef.
11:21It's certainly elevated.
11:22Uh, well done.
11:23Thank you, chef.
11:24Appreciate it.
11:26Up next, Anaya from Delaware, please.
11:28Let's go.
11:30If I can show Chef Ramsay that I can execute a perfect risotto in 45 minutes, I definitely
11:35think that's worthy of a black jacket.
11:37I have a pan-seared salmon with a saffron risotto, a lobster sauce American, and a tomato fennel
11:42gremolata.
11:49So the flavors are there, right?
11:51But be super careful with the saffron.
11:55Yes, chef.
11:56Because it doesn't need such a pungent sort of bright saffron flavor.
12:02Up next, Ali, let's go.
12:05I made a beautiful landscape portrait of Nevada out of food.
12:10Call me Ellie 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.
12:41Henry, let's go.
12:44I've got an idea.
12:45I'm going to get some form of steak, and lo and behold, yes.
12:47Yes, chef.
12:48So we have a coffee-crusted rib eye, and I did a barbecue mole with Mexican-style street
12:53corn.
12:54Mmm.
12:55When you think Texas, you think barbecue.
12:56I said put the steak on the plate.
12:57You've done that to a T.
12:58Be careful the steak's a touch overcooked.
13:00Yes, chef.
13:01It's a really good dish.
13:02Thank you, chef.
13:04I've just tasted five of really good dishes, and I'll be honest, there's one dish that
13:10I'd like to give a black jacket to.
13:11I've just tasted five of really good dishes, and I'll be honest, there's one dish that I'd
13:26like to give a black jacket to.
13:31That jacket's going to...
13:32Ellie, well done.
13:33Good job, Ellie.
13:34Really well done.
13:35That dish was delicious.
13:36Thank you, chef.
13:37You're about to enjoy the stunning beautiful black jacket loud.
13:38Thank you, chef.
13:39Good job, Ellie.
13:40Good job, Ellie.
13:41Good job, Ellie.
13:42I did it.
13:57I represented me.
13:59I represented Nevada, and I can't wait to go home to my little brother, because he's
14:04going to be able to watch his big sister win a black jacket.
14:06Holy .
14:07This black jacket loud is insane.
14:13Vitamix.
14:19I promise you, I will make the most amazing things in this Vitamix.
14:24Oh, my.
14:25Right.
14:26Up next, Jada.
14:27Let's go.
14:28Chef, I am so nervous.
14:29I can't even feel my toes right now.
14:30All right, chef.
14:31So this is Florida on a plate.
14:32It's going to be red snapper that was seared in a pan, and then butter basted.
14:36And then we've got like a crushed fingerling potato salad, if you will.
14:37And why this fish?
14:38My dad, he's a fisherman.
14:39So every time he'd have a mangrove or he'd have a red snapper, bring it home for me,
14:42and I'd fillet it up.
14:43Yeah, visually, it's enticing.
14:44The snapper's an ugly fish, and so it's really good.
14:45It's really good.
14:46It's really good.
14:47It's really good.
14:48It's really good.
14:49It's really good.
14:50So what's the name of this fish?
14:51My dad, he's a fisherman.
14:52So every time he'd have a mangrove or he'd have a red snapper, bring it home for me and
14:55I'd fillet it up.
14:56Yeah, visually, it's enticing.
14:57The 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.
15:04That really good dish.
15:05Back in line, please.
15:06Thank you, chef.
15:07Mmm.
15:08Up next, Lisa.
15:09Let's go.
15:10Chef.
15:11I 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,
15:34and 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.
15:45And kudos for cooking something that you can't taste and nailing the cook.
15:50Thank you, chef.
15:51Great job.
15:52Thank you, Lisa.
15:53Thank you, chef.
15:54Good job, Lisa.
15:55Wow.
15:56I've got one more jacket to give out in this round.
16:01The next recipient of the black jacket, Jada.
16:06Oh, my God.
16:07Well done.
16:08Good job, Jada.
16:09Thank you so much, chef.
16:10The dish was flawless.
16:11Thank you so much.
16:12And absolutely delicious.
16:13Enjoy.
16:14Go eat 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.
16:21What's up, bitch?
16:25My dad would be so proud of me right now.
16:30Oh!
16:31And it's dark work!
16:32Right, you five.
16:33Two black jackets are gone.
16:34There are still three more up for grabs.
16:35Understood?
16:36Yes, chef.
16:37In your last challenge, you pay tribute to your state.
16:38For your next big challenge, we're going to pay tribute to our host state, Connecticut.
16:53Chefs, when you think about Connecticut cuisine, you think about seafood instantly.
16:58But Connecticut is also known for pizza.
17:03That's right.
17:04Legendary pizza.
17:05Lunar pizza.
17:06Sally's Abitz.
17:07Frank Pepe's.
17:08And, of course, the iconic Mystic Pizza.
17:10You'll be making an incredible elevated pizza.
17:17Get creative.
17:18Got it?
17:19Yes, chef.
17:20Good.
17:21You've got 30 minutes.
17:22And your time starts now.
17:25Let's go, guys.
17:27Remember the brief, y'all.
17:29Creative, elevated.
17:30Yes, chef.
17:31Look, look, look.
17:33We have these pizza ovens turned all the way up for y'all, okay?
17:39Is it a pizza challenge?
17:41What'd you grab?
17:44All right, so I'm doing a little, like, clam malted leek pie.
17:48A lot of pizza chefs in New York kind of are like, oh, if you put clams on something,
17:51it's not a pizza.
17:52Like, no that, dude, because clam pizzas are the best.
17:56Honestly, I kind of dig what Anthony's doing, like, clams.
18:00But those have to be perfectly cooked.
18:06I don't make the pizza at my house.
18:08My fiance makes the pizza.
18:10So I'm just going to stick to my favorite pizza.
18:12Render down chorizo.
18:14You have fresh avocado on there.
18:15You're going to have a nice marinara as the base.
18:18It's basically like a pizza taco combination.
18:21It's bomb.
18:22Too spicy?
18:23No, I like the heat.
18:24Heard, chef.
18:25See, like, Lisa's sauce looks really nice.
18:27You have an idea of what you're doing, Anaya?
18:29Um, so it's mushroom, a little bit of truffle.
18:32So you're doing a traditional pizza then, huh?
18:35Yes, but elevated chef.
18:36Sosage and mushrooms?
18:38Sosage and mushrooms elevated chef.
18:39Elevated chef.
18:40Okay.
18:41Elevated.
18:42I promise.
18:43I'm elevating it.
18:44I hope.
18:45Is Anaya's elevated?
18:46How the hell do you elevate a dough disk?
18:49I have no idea what I'm doing.
18:51My knives.
18:52She seemed out of her element.
18:54Anaya 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.
19:03God, I lost my train of thought.
19:05I think I can call my local pizza shop and have that same pizza delivered to my house.
19:1115 minutes.
19:13Heard that.
19:1415 minutes.
19:15You're halfway there.
19:16I used to work in pizza shops, so let's go.
19:19Oh!
19:20Hey!
19:21Hey!
19:22Bonjour!
19:23What are you doing with the figs?
19:25So the figs I'm going to red wine braise.
19:28I'm going to do whipped ricotta with preserved lemon and truffle oil.
19:31And then to take it to a next level, I want to red wine braise figs.
19:37Elevated.
19:38Yes, chef.
19:39All right, Syd, come on.
19:46This is the most important pizza I've ever made in my life.
19:52Shrimp and goat cheese?
19:54Yeah, it could work.
19:55I love shrimp pizza.
19:57Marino 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.
20:07Turn it off, guys.
20:08Let's go.
20:09Get those pizzas in.
20:10Let's go, guys.
20:11Two and a half minutes!
20:13Good.
20:14Careful, careful.
20:15Anthony, that's going to go quick, dude.
20:16Anthony, go back!
20:17Anthony, go back!
20:18Anthony, go back!
20:19I'm trying to kind of do multiple things at once.
20:21I have the pizza in.
20:22It's cooking.
20:23I'm going to turn my attention to this salad garnish.
20:24It's going to burn.
20:25Why are you walking away, Anthony?
20:26You should never walk away from a pizza inside of a pizza oven.
20:30Go, go, go, go, go, go, go, go, go!
20:31Pardon me.
20:32Excuse me.
20:33I've got to grab mine.
20:34Wait, wait, wait, wait.
20:35Why are you walking away, Anthony?
20:36You should never walk away from a pizza inside of a pizza oven.
20:40Go, go, go, go, go, go, go!
20:41Pardon me.
20:42Excuse me.
20:43I've got to grab mine.
20:44Wait, wait, wait, wait.
20:45Why 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.
20:51Like, my pizza's kind of just overcooking in there.
20:53I'm worried about my pie.
20:54Oh, my God.
20:55Anthony, me.
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,
21:11but maybe I can save this.
21:12You know, I don't have any time.
21:13I've got to roll with it.
21:14Oh, my God.
21:15Oh, my God.
21:16Anthony, this is intense.
21:18Oh, my God.
21:19Anthony, this is intense.
21:21Man, this is a little too charred.
21:26It's kind of a nightmare.
21:29Check the bottom.
21:30That's burnt.
21:31I'm a little bit nervous about this one,
21:34but maybe I can save this.
21:36You know, I don't have any time.
21:37I've got to roll with it.
21:38Last two minutes.
21:39Oh, my God.
21:40Sydney, you haven't even cooked your pizza.
21:41What the ?
21:42I hate this.
21:43Come on, Sydney.
21:44I need you here in black jackets with me.
21:45I am so worried.
21:46Get your pizza all the past.
21:47Please, please, please.
21:4830 seconds to go.
21:49Walking hot.
21:50Behind you.
21:51Hot.
21:52Y'all are making me nervous floating around with these pizzas.
21:53Oh, my God.
21:54If someone drops their pizza, I'm crying.
21:5515 seconds to go.
21:57Finishing touches, ladies.
21:58You got this.
21:59I can't watch.
22:00There you go, Lisa.
22:01There you go.
22:02Ten.
22:03Nine.
22:04Eight.
22:05Seven.
22:06Six.
22:07Five.
22:08Five.
22:09Come on, Lisa.
22:10Lisa.
22:11Four.
22:12Three.
22:13Two.
22:14One.
22:15Well done.
22:16Oh.
22:17Oh.
22:18Right, everybody happy with their pizzas?
22:19Yes, Chef.
22:20Yes, Chef.
22:21Good.
22:22Let's start with Lisa.
22:23Let's go.
22:24Chef.
22:25Please.
22:26I'm hoping Chef Ramsay loves avocado.
22:28I'm hoping he loves fresh cilantro.
22:29And I'm hoping he loves fresh cilantro.
22:30You better go.
22:31All right, everybody are happy with pizza.
22:33All right, all right, and you have the pizza.
22:35Good.
22:36Let's start with Lisa.
22:37Let's go.
22:38Chef.
22:39Please.
22:40I'm hoping Chef Ramsay loves avocado.
22:43loves avocado. I'm hoping he loves fresh cilantro, or else it's RIP. Rest in pizza, literally.
22:51Right, describe the pizza, please. From being California, we love avocado and everything.
22:56So I did chorizo and avocado, spicy marinara. You also have cojita cheese, cilantro, and green
23:03peppers. I thought it was a little bit sort of plain Jane to begin with, but I got the essence
23:07of the sort of Spanish influence there. The avocado, the tortilla cheese with the sausage,
23:11delicious. Really good indeed. Good job. Thank you, chef. Really good job. Wow. What a start.
23:17Right, next up, let's go for Henry's pizza. Let's go. My pizza, it just represents me. It's not overly
23:23complicated, but it also is elevated for sure, and that's what I'm hoping to have come across for
23:29judging. What do we have, Henry? All right, so what we have is whipped ricotta and preserved lemon with
23:35prosciutto, red wine braised figs, and balsamic braised red onion. I think you've got to
23:41really nice Tuscan sort of rich pizza, but you have to be very careful when you add figs
23:46that are soaking wet. Yes, chef. That just makes everything soggy. Thank you.
23:54The worst thing in the world is soggy pizza. It's all about attention to detail, so one little
24:00Nick is like, hmm. Hmm. Not looking too good for Henry. Next up, let's go for Anthony's pizza.
24:09Let's go. Sure. The other pizzas look meh. You know, they all kind of look underwhelming. They look
24:15pretty simple. I feel like I definitely took the biggest risk. I know it's going to taste good. I'm
24:19just really hoping it's not too dark. So I did a white sauce. Yeah. Um, a little bit of ricotta
24:23folded in. Some guanciale, Calabrian chili, uh, clam. Clams, where are they? The clams are chopped up. I
24:30chopped them up a little smaller so that you kind of get them on the whole pie. Um, it's hard to detect
24:34the clams. And underneath, it's very, very dark. You know, that mouthful there for me was just pure
24:41burnt flavor. Yes, chef. Which is such a shame, because I love the ingredient combination. Thank you,
24:46Anthony. What a shame. Man, I couldn't have that up any worse, could I? Looks like the pizza
24:53challenge isn't going to be earning me a black jacket today, that's for sure. Right, next up,
24:58Sydney, let's go. Let's go, Sydney. I'm looking at everyone else's pizza going. My pizza doesn't
25:03have a lot going on. I'm completely left field compared to everyone else. Describe it, please.
25:10Chef, today I have a bechamel base as my sauce, shrimp as the protein, and a little braised fennel
25:16topped after cooking with some avocado. It looks mineralistic. Yes, chef. A lot of the
25:21constructive criticism given to us throughout the competition is simplicity is best. I'm trying
25:25to learn from what I've been told. You look at it immediately, you think,
25:29hmm, it's a little bit underwhelming because there's not much going on. But, uh, it is,
25:33it's good. It's a nice lightness. It's a sort of fragrant pizza. And it's cooked beautifully.
25:37Great job. Thank you, chef. Wow.
25:39Anaya, let's go, please. I'm, like, looking up to the pizza gods at this point, like, please get
25:47me a black jacket, pizza gods, please. Describe the pizza, please. Uh, so, chef, for you today,
25:53I have a take on mushroom and sausage pizza. Right. It has a little bit of red wine braised
26:00tomato on there, some fresh sliced red onion, and I finished it with truffle oil and, uh, fresh
26:05time. Um, I thought the tomatoes was a bit of an afterthought. But the way you've blistered
26:11them is really nice because it sort of purees in that sort of second burst of vibrancy in
26:15your mouth. But it's a good pizza and also the crust. It's lovely. Really good job.
26:20Thank you, chef. My fingers and toes are crossed at this point because I don't want to do another
26:25challenge. The chef who's earned the next black jacket is
26:33Sydney, congratulations.
27:03Really good job. That pizza was delicious.
27:07Thank you, chef. Congratulations.
27:09Thank you so much. Head over to the black jacket lounge.
27:11I got a black jacket.
27:16I got a black jacket!
27:18No one's in here.
27:20Sydney!
27:22Sydney!
27:24Oh, my God. I'm trying so hard to not cry, but I'm
27:36. I did that!
27:37Take this off!
27:38No!
27:39Take it off!
27:40A dress!
27:41A red dress!
27:42Yes!
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!
27:51Yes!
27:52Yes!
27:53You deserve it.
27:54Thank you!
27:55Oh, God!
27:56The next black jacket goes to Lisa.
28:09Well done.
28:10Really well done.
28:11Enjoy the lounge.
28:12Thank you, chef.
28:13Thank you, chef.
28:14You deserve it.
28:15Thank you, chef.
28:16Good job, Lisa.
28:17Well done.
28:22Dream come true, baby!
28:25I can't believe it!
28:26I'm in shock!
28:27I just want to make it to black jacket so I could show my daughter and my fiance that I
28:34could do it.
28:35I was going through, like, a rocky slope in my life a little bit after I had my daughter
28:41of, you know, losing confidence and thinking that I wasn't going to make it in my career,
28:45and this is the opportunity telling you not to give up.
28:48So, you know, I'm very thankful for it, for sure.
28:50Oh!
28:51Wait, I just paired my makeup off.
28:54Right, all three of you, get yourselves back in the game.
28:58Sydney gets her jacket, I'm blacked out.
29:01I hear Lisa gets her jacket, I'm blacked out, so I have to cook again.
29:05Pizza, saffron.
29:08We have one more challenge, and one black jacket left.
29:15For your final black jacket challenge, you'll all be cooking with the same seven ingredients.
29:22Apple, mustard greens, elk, tenderloin, rhubarb, Idaho potatoes, crown royal, and finally, almonds.
29:34It's up to you what you do with it, but 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.
29:51I'm going to...
29:52Are you going over there, Henry?
29:53Yep.
29:54OK.
29:55I'm going to cook my ass off, and 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.
30:08Girl power.
30:09I wouldn't even know what I would do in this.
30:11I know.
30:12That's hard.
30:13That's hard, yeah.
30:14Rhubarb, potato, almond.
30:15Are you going to use all of those?
30:18What's difficult about having to use the same ingredients as your competitors is that we
30:21all have to kind of make this dish our own, so whoever elevates this dish to a different
30:26level, that's who's going to win.
30:28I'm going to switch it up with the potatoes.
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?
30:40Okay, Anthony.
30:41All right, Michelin boy.
30:42Let's go.
30:43Oh, nice.
30:44Okay.
30:45And a nice little sear.
30:46God, 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.
31:01Do you have an idea of what you want to do?
31:06I think I'm going to do a very thinly sliced potato, and you kind of put them in a little
31:11circle.
31:12Okay.
31:13I lost two challenges so far.
31:15I feel very discouraged.
31:16My brain is everywhere.
31:18What if this doesn't work out?
31:19What if I go home?
31:20What if I don't get a black jacket?
31:22If I win this, it's going to be all women.
31:24If I, you know, it's just a lot.
31:26Are you putting those potatoes in the convection oven?
31:28I'm going to sear them in the pan in the duck fat.
31:30Okay.
31:31But what's like keeping it together, though?
31:33Nothing.
31:37No, don't sear them, Manaya.
31:39Just go in the oven.
31:40I'm definitely rooting for Anaya.
31:42Like, how amazing would it be to have literally all black jackets be women, but at that, be
31:47one of my friends.
31:48She's my girl.
31:53Oh, .
31:54Uh-oh, look.
31:55See, I knew this was going to be.
31:56I knew it.
31:57Put it.
31:58Put it.
31:59Put it in the oven.
32:00Put it in the oven.
32:01Cancel.
32:02You see, Dozier.
32:03Awww.
32:16Oh, .
32:17Uh-oh, look.
32:18See, I knew this was going to be.
32:19Put it in the oven, girl.
32:21Cancel.
32:22You see, Dozier.
32:23Awww.
32:24See?
32:25That didn't work out well.
32:26Anaya's kind of freaking out.
32:27We're not in the business of panicking.
32:28We're in the business of figuring out.
32:29Let's get your together, girl.
32:30I might just scrap this whole idea.
32:31Stop.
32:32Get your with the potato.
32:33Are you pivoting?
32:34Yep.
32:35It's just going to be a simple palm puree.
32:36Ugh.
32:37I can't even right now.
32:38This girl, don't.
32:39That's it.
32:4028 minutes.
32:41Let's see Henry.
32:42Oh, I can't even right now.
32:44This girl, don't.
32:45That's it.
32:4628 minutes.
32:47Let's see Henry.
32:48I can't even right now.
32:49I can't even right now.
32:50This girl, don't.
32:5128 minutes.
32:52Let's see Henry.
32:53What are you making for chef today?
32:54All right.
32:55So I'm thinking about taking the almonds and 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 and some chicken stock.
33:10And just kind of let that marry and get sexy.
33:13Big sexy.
33:14Henry's got an idea.
33:15Henry's?
33:16He knows what he's doing.
33:17I think he's like in his element.
33:19I got to 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.
33:32Make sure you guys give that elk time the rest.
33:34I don't even know what an 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, because there's no fat.
33:44Elk is not a protein that most chefs have 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, so that's kind of my stress point right now.
33:59Please let this be like beef tenderloin.
34:02Elk really is lean, so it needs that extra fattiness.
34:06And almonds can add some fat to it, I mean, that buttery texture.
34:10So almond crusting it just seems like the best option.
34:13She's going to crust it?
34:15I don't want Anaya to get a black jacket.
34:17And at this rate, with the way that she is cooking, she seems frazzled.
34:23She does not know what she's doing.
34:25Hopefully this stumps Anaya once and for all.
34:27You got to get that crust on there.
34:29Yes, Chef.
34:30She's not going to make it.
34:31There's no way.
34:32Come on, Anaya.
34:33You got to 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.
34:48That's what I want.
34:49Elk with Tim.
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, but like, you have to make this dish perfect or you blew it.
34:5960 seconds, let's go.
35:01Make sure you have all the ingredients on the plate, right?
35:03Seven ingredients?
35:04That's probably the last thing that I do.
35:06Is that Anaya's?
35:07That was Anaya's.
35:08Good job.
35:09That's right, girl.
35:10That nice.
35:11It's fine.
35:1220 seconds to go.
35:16Okay.
35:17You got it all on the plate?
35:18Yes, Chef.
35:19How do you feel?
35:20Five, four, three, two, one.
35:21Yes.
35:22Dude, this is going to be so hard.
35:23Oh, my God.
35:24This is going to be so hard.
35:25It's time to see who distinguished themselves with a dish worthy of the final black jacket.
35:42Henry, let's go, please.
35:45I'm just excited to get this over and done with.
35:49I want my black jacket.
35:50Okay.
35:51Describe the dish, please.
35:52What I did was a pan-seared elk tenderloin.
35:55I did a romesco with the blanched almonds, braised mustard greens, and then I kind of crisped them up a little bit with some butter.
36:02It looks beautiful.
36:03Thank you, Chef.
36:04If you want a plate, you cook with such finesse and you cook with heart.
36:07Thanks, Chef.
36:10So 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, but the cook is spectacular.
36:28Thank you, Chef.
36:29Good job, Henry.
36:30Solid start.
36:31Up next, Anaya, please.
36:33Let's go.
36:34I'm, like, panicking.
36:36It's a lot at stake right now.
36:38There's only one jacket left.
36:40So describe the dish, please.
36:42Chef, for you today, I have a simple palm puree braised mustard greens with apple.
36:47The elk tenderloin is seared and crusted in almonds.
36:50It visually looks beautiful.
36:51Thank you, Chef.
36:52You can see the cook on the tenderloin.
36:54Beautifully done.
36:58Greens are delicious.
36:59Thank you, Chef.
37:01I 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 Anaya's dishes weren't perfect, so I'm hoping that mine can
37:17pull through.
37:18I want a black jacket so bad, man.
37:20Chef, I have an elk tenderloin with some braised mustard greens, some potato fondant.
37:25It's quite nerve-wracking cooking tenderloin.
37:27How did you feel?
37:28You know, I actually never cooked elk before.
37:29Wow.
37:30Today's first.
37:31Well done.
37:32Cookies.
37:33Be 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 and three phenomenal chefs.
37:49Unfortunately, there's only one more black jacket.
37:52That means two of you will be going home.
37:56The ladies are powerhouses, but, you know, you can't count me and Anthony out of the fight.
38:01You're the last two gents for a reason.
38:04So hard.
38:17There's only one more black jacket.
38:19That means two of you will be going home.
38:24Henry.
38:25Yes, Chef.
38:26Step forward.
38:31Henry, that dish was good.
38:38Unfortunately, it wasn't good enough.
38:41Yes, Chef.
38:42You've done yourself proud.
38:43You've done Texas proud.
38:44It's obvious there's a bright future for you.
38:46Thank you, Chef.
38:47Thank you, Henry.
38:48Thank you very much.
38:49Give me your jacket, please.
38:50Yes, Chef.
38:54Bye, Henry.
38:55Never, ever easy.
38:58This competition really tested my ability to dig down deep and give even more than I actually
39:04thought I had to give.
39:05And I'm just super excited to take everything that I've learned here at Hell's Kitchen and
39:08just apply it to the restaurant back in Dallas.
39:11Anaya, Anthony, please step forward.
39:14There's only one black jacket left.
39:22Congratulations goes to...
39:24Anaya.
39:26You've earned it, girl.
39:28Congratulations.
39:29Thank you, Chef.
39:30Well done.
39:31Thank you so much, Chef.
39:33It's spectacular.
39:34Go get it.
39:35I'm a little shocked because I didn't think Anaya's dish looked that pretty.
39:36There goes my jacket.
39:37Oh, my God.
39:38The emotional distress I felt today is all worth it.
39:54Oh, Anthony.
39:56I want you to continue.
39:58You've got youth on your side.
39:59And you've got a great brain on your shoulders.
40:00Thank you, Chef.
40:01Please give me a jacket, young man.
40:02I appreciate it.
40:03Thank you, man.
40:04You did some great things here.
40:05Thank you so much.
40:06Remember that.
40:07I really appreciate the opportunity.
40:09Take care, man.
40:10You know, it's definitely rough.
40:12I would have loved to get the black jacket, but ultimately I can leave holding my head high.
40:16I talked about a fair amount of during this competition, but I definitely held my own,
40:20and I backed it up.
40:21I think I'm the only chef ever from Iowa to be on the show, so I'm proud of that.
40:26Oh, my God.
40:27Oh, my God.
40:28Holy .
40:29That makes me feel so good.
40:30I mean, we always told one another, like, we're going to make it to black jackets, but it's easy to give up hope when you kind of have everybody walking in through that door.
40:51We did it, man!
40:52We did it!
40:53We did it!
40:54We did it!
40:55Oh, girl, so far!
40:56Oh, girl, so far!
40:57Yeah, yeah!
40:58Holy crap.
40:59We beat the boys.
41:00Yeah!
41:01I'm a winner-winner chicken dinner.
41:02A winner-winner elk tenderloin dinner!
41:07What the hell?
41:08Is there probably there?
41:09Oh, my God.
41:10Oh, my God.
41:11Oh, my God.
41:12Oh, my God.
41:13Oh, my God.
41:14Oh, my God.
41:15Oh, my God.
41:16Oh, my God.
41:17Oh, my God.
41:18Oh, my God.
41:19Oh, my God.
41:20Oh, my God.
41:21Oh, my God.
41:22Oh, my God.
41:23Oh, my God.
41:24Oh, my God.
41:25Oh, my God.
41:26Oh, my God.
41:27Oh, my God.
41:28Oh, my God.
41:29Oh, my God.
41:30Oh, my God.
41:31All five black jackets are female.
41:34This is history in the making, and I am a part of it.
41:38Echo?
41:39Oh, my God.
41:43Marino, what the are you wearing?
41:46What's on here?
41:46I'm wearing it.
41:48Don't laugh, oh, my God.
41:49Oh, it's me.
41:53I would go dancing with Marino in a heartbeat.
41:59And you got to take it back to the.
42:02If this girl wasn't dead before, it certainly is now.
42:05Oh, my God.
42:07Dalloway.
42:08Thank you so much, Chef.
42:09You should be incredibly proud, honestly, seriously.
42:12Thank you, Chef.
42:12Well done.
42:13Come on.
42:14Amazing.
42:18Next time on Hell's Kitchen Battle of the States.
42:21Good night.
42:23Guys, it's just us in here.
42:25When the chefs decide to cut loose.
42:28Do you want to do one, Anaya?
42:29Yes, cheers.
42:31Will they celebrate a little too much?
42:33I think I need to throw up.
42:36Oh.
42:36Oh.
42:37Oh.
42:38Oh.
42:39Oh.
42:40And when their performance in the kitchen begins
42:42to suffer.
42:43Whoa, whoa.
42:44Ooh.
42:45Don't stand there, stare at Anaya.
42:46Let's go.
42:47Yes, Chef.
42:48Will Chef Ramsay discover what they've been up to?
42:51I found this.
42:53Oh, my God.
42:54I am mortified right now.
42:56It's all next time on Hell's Kitchen.
42:58That is the first.
43:03You
Be the first to comment