- 5 days ago
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00:00What the hell? Why would you do that?
00:02The chefs were tasked with creating unique scallop ditches.
00:06I can't get this one open.
00:07For a chance at the highly sought after.
00:09The punishment pass.
00:10From the blue team, Antonio, Chris, and Jaden drew high praise.
00:15Scallops are cooked beautifully.
00:17While Lisa, Jada, Anaya, and Kat were the top contenders from the red.
00:22Great job.
00:23Ultimately, it was Anaya from Delaware.
00:25Outstanding job. Well done.
00:26Thank you, chef.
00:27And Chris from New Jersey.
00:29Who were awarded the punishment passes.
00:31Blank, blank it.
00:32But the good news was short lived.
00:35As Chef Ramsay announced that at least one chef.
00:38Will be going home.
00:40Rhode Island's Cara Marie.
00:42It looks over the top.
00:43New York's Maddie.
00:44If you serve this in the restaurant, they are sending it back.
00:46Montana's Chase.
00:48It looks like Kat's puked up in there.
00:50And Alaska's Carlos from the blue team were big disappointments.
00:53Solid. What does that tell you?
00:55It's over good, chef.
00:56In the end, it was.
00:57Carlos.
00:58Who was sent packing.
01:01At opening night's dinner service.
01:03I'm ready.
01:04Jada from Florida impressed early on appetizers.
01:06Delicious risotto.
01:07Really good.
01:08While on the fish station, Kat from Maryland.
01:10We're not going to half cook a scallop.
01:12And Maddie from New York were both in a confused state of mind.
01:16Two pork.
01:18Two chicken.
01:19Oh, my.
01:20Sinking the red team's chances at completing service.
01:23All of you.
01:24Get out.
01:25In the blue kitchen.
01:26Me, dude.
01:27I just put peas in the risotto.
01:28Louisiana's Bradley struggles with risotto.
01:30It's broken.
01:31It's broken.
01:32Restart it.
01:33Restart it.
01:34And Chase's flatbread fails.
01:35Roll bread.
01:36Brought about an early end to the blue team's service.
01:39Get out.
01:40At elimination, the red team nominated.
01:42Maddie.
01:43And.
01:44Kat.
01:45While the blue team nominated.
01:46Chase.
01:47And.
01:48Bradley.
01:49But in the end, Chef Ramsay sent.
01:50Maddie.
01:51Home.
01:52Ending her dream of becoming head chef at Hell's Kitchen Foxwood's Resort Casino.
01:57Ends now, the continuation of Hell's Kitchen.
02:00Get out of there.
02:06Tomorrow's a new day.
02:07You're still here.
02:08You're still here.
02:09Fighting chance.
02:10I respect you guys so much.
02:11I'll own up to my ups.
02:13I will own up every time.
02:14Tonight was rough.
02:16Tonight was very rough.
02:18I know that I made a lot of mistakes, but tomorrow's a new day and we'll cowboy up.
02:24I'll still say, I mean, I'm a little bit flustered still from that whole situation.
02:29So I'm a little bit, yeah.
02:30Kobe didn't win every game.
02:31Kobe had bad games too.
02:33Bounce back.
02:35Your hair is really long.
02:37Thanks.
02:38That's why you got such big bun.
02:39Yeah.
02:40That girl got a fat ass.
02:45Look at the hair.
02:46Woo!
02:49Being a female chef, you don't really run into a lot of other female chefs.
02:53And here, it's like you're surrounded.
02:55It's been really fun because we're all just hanging out and we're bonding after a really tough day.
03:01Mine too, though.
03:02I think you win, but dude, it's just, those scopes aren't made for us.
03:06No, no.
03:07Shakira, Shakira, she said the hips don't lie, girl.
03:17Howdy.
03:18How you doing?
03:19Good.
03:20How about you?
03:21I got back here yesterday.
03:22I'm like, all right, we'll bounce back, we'll bounce back.
03:24I maybe slept 30 minutes last night.
03:26I don't know if I can do this.
03:28What?
03:29I came here to push myself, to challenge myself.
03:33I don't know how much more of this I can take.
03:36It's gonna keep getting harder and harder.
03:38This is meant to be one of the hardest things we're ever gonna do.
03:41This is one of the hardest things I've ever done.
03:42It is.
03:43I've already overcome so much in my life, I'm not gonna let Hell's Kitchen bring me down.
03:48I'm gonna keep going and I'm gonna hopefully lift my teammates up and keep them here with me.
03:53Whatever motivates you, dude, just think about it, man. Just don't give up.
03:57Keep your head up, man. And think about it, dude.
04:00Absolutely.
04:10Hey, guys, guys. Chef's outside, he needs you urgently, all right? Get out right now. Everybody get up and go.
04:21Run, run, run, run, run.
04:22Who did it?
04:23Come on, let's go, let's go, let's go.
04:25Not what I was expecting.
04:28I know we got kicked out of dinner service last night, but you didn't have to call the police on us.
04:37Good morning.
04:38Good morning, Chef.
04:39What a beautiful day.
04:43Right, these incredible local police officers put their lives on the line to keep us and our family safe.
04:51This morning, we are hosting a very special breakfast service.
04:55We want to look after them the way they look after us. Understood?
04:59Yes, Chef.
05:00Off you go. Let's go, guys.
05:04It's a little nerve-wracking thinking, I've never seen any of these people cook an egg, so who knows how it's gonna go.
05:10I'm down some eggs if you guys, is that cool?
05:13We'll just take an egg.
05:14Yes, Chef.
05:15In this morning's speed breakfast challenge, the teams are tasked with serving breakfast to the state of Connecticut's finest police officers.
05:23Red team, our guests are sitting down, yes?
05:25Yes, Chef.
05:26Yes, Chef.
05:27Let's give back to the community, shall we?
05:29For their entree, diners will have the choice of steak and eggs, lobster Benedict, a Monte Cristo breakfast sandwich, or sticky toffee waffles.
05:38Redemption service, yes?
05:39Yes, Chef.
05:40Yes, Chef.
05:41The first team to serve all their tables wins the challenge.
05:46Blue team, here we go. First table of officers. Two steak and eggs. Two Benedict, one waffle, one Monte Cristo. Heard.
05:52Yes, Chef. Let's go.
05:53Guys, three minutes. First two steaks.
05:55Two steaks.
05:56Heard.
05:57Here we go, ladies. Two waffles, two Benedict, two steak and eggs. Heard.
06:00Yes, Chef.
06:01Let's go.
06:02I'm getting the eggs going, Chase.
06:04Me and Chase are actually working together.
06:06Nice crosshatches, nice crosshatches.
06:08He's doing the steak, I'm doing the eggs.
06:10I've made so many eggs in my life, so I'm going into this feeling really, really confident.
06:14Take both the plates. I got the steaks.
06:15You got the steaks, front ones, front ones.
06:17Right behind, right behind, right behind.
06:23Hey, blue team, who made the scrambled eggs?
06:27Me, Chef.
06:28Come over.
06:29I got one nice soft and fluffy, and one overcooked.
06:32It's the same table, soft and fluffy.
06:35Let's go.
06:36Yes, Chef.
06:37Let's go.
06:38What are you just doing with those eggs?
06:39You got the garnish going?
06:40We're cooking brunch.
06:41There should be no hiccups.
06:42Beautiful egg, Chef.
06:43Good. That's your job, young man.
06:44Good, Chef.
06:46Let's go.
06:47Go, please.
06:48Go.
06:49Let's get it, baby.
06:50Let's go.
06:51One team, one dream.
06:52As Jayden and the blue team recover after getting a little scrambled.
06:56That's the way I like it.
06:58Over in the red kitchen.
07:00How we looking, Bennys?
07:01You made me work 500-cover breakfasts.
07:03I know how to cook poached eggs.
07:05I worked a few years in Las Vegas on the strip doing brunches for 400 or 500 covers.
07:11So it's going to be a breeze for me.
07:14Flops are about ready, mama.
07:15Flops are ready in 30 seconds.
07:17Having been up on the chopping block, my confidence isn't where I need it to be.
07:22Let me cut.
07:23Let me cut.
07:24Let me cut.
07:25So I'm kind of just talking to myself.
07:26Cat, kick it in gear, girl.
07:27Do what you got to do.
07:28Walking right behind down the line.
07:30Waiting on Team Benny.
07:32Good.
07:33Coming up right behind, Chef.
07:34Come on, ladies.
07:35Chef, Benny's right behind.
07:36Red Team.
07:37Come here.
07:38Yes, Chef.
07:39Yes, it's fast.
07:40Yes, it's furious.
07:41Yes, they're police officers, but that lobster tail is undercooked.
07:46Who put that on the plate?
07:47I did, Chef.
07:48Come on, Cat.
07:49Come on, come on, come on.
07:50Yes, Chef.
07:51Take them back.
07:52I love Cat, but I mean, come on now.
07:55Get that butter hotter.
07:57Butter poached and a lobster tail.
07:59I mean, it's really, really hard to that up.
08:01Do you need some of the food that I brought?
08:03Oh.
08:06Come on, ladies.
08:07Come on.
08:08Yes, Chef.
08:09Two beanies are up for the refire.
08:12That's better.
08:13Yes, Chef.
08:14As Cat and the Red Team finally serve their first table
08:17of hungry police officers.
08:19That's real good.
08:20The hollandaise is really nice.
08:22Over in the blue kitchen.
08:23Oh, wait now.
08:24Two waffles, two steak, two Monte Cristo.
08:26Yes?
08:27Yes, Chef.
08:28Waffle, we good?
08:29I'm good.
08:30I'm gravy.
08:31I did chicken and waffles as my signature dish.
08:34So I'm the waffle guy.
08:36I've got it.
08:37I'm holding this down for my team.
08:39Two waffles are walking.
08:40They're right here.
08:41They're right here.
08:42They're walking.
08:43They're walking.
08:44Behind you, Chef.
08:47Two waffles, Chef.
08:48Lovely waffles.
08:49Thank you, Chef.
08:50With both teams finding their groove.
08:51We're good.
08:52We're good.
08:53You guys.
08:54You guys drive it.
08:55Entrees are flying out of each kitchen.
08:57We're neck and neck, guys.
08:58Let's go.
08:59Neck and neck.
09:00And Chef Ramsay is moving on to the Red Team's final table.
09:03Two waffles, two Benedict, two steak and eggs.
09:05Heard?
09:06Yes, Chef.
09:07Let's go.
09:08How long on two steaks?
09:09One minute.
09:10It's funny because me being the vegan, I have been cooking meat for a very long time.
09:25How long on that steak?
09:26Ready?
09:27I'm waiting on the eggs.
09:28Walking behind.
09:29Chef, walking steak and eggs.
09:31All right.
09:32All right.
09:33Come on.
09:34It's still rare.
09:35It's got to be mid-rare.
09:37Yes, Chef.
09:38It's rare.
09:39Come on.
09:40Right behind, Chef.
09:41Cara Marie swears up and down that even though she's vegan, she can 100% cook a steak perfectly,
09:50and it's not really showing through right now.
09:54We need to pull back.
09:55Are you still good?
09:56I'm good.
09:57It's fine.
09:58Let's go.
09:59Final table.
10:00Two Monte Cristo, two waffles, one Benedict, one steak and eggs.
10:03Yes, Chef.
10:04Everybody, one minute out.
10:05Let's go.
10:06One minute out.
10:07First to finish is winning tonight.
10:08Let's go.
10:09Yes, Chef.
10:10I'm waiting for you.
10:11Coming in.
10:12Right behind.
10:13Walking steak.
10:14Come on.
10:15Walking steak.
10:16No, Cara.
10:17It's raw.
10:26OK, Red Team, come here.
10:28Oh, no.
10:29Yes.
10:30Oh, no.
10:31Come here.
10:32Yes, Chef.
10:33It's still raw.
10:35It's ice cold.
10:36I can't send that.
10:37Yes, Chef.
10:38Switch stations.
10:39Somebody.
10:40OK.
10:41Now, another steak is coming back blue.
10:43I mean, the thing is moving.
10:45You know, that is unacceptable.
10:48Young lady.
10:49Hey.
10:50Yes, Chef.
10:51You'll get arrested in a minute.
10:52Yes, Chef.
10:53Don't lose your momentum, ladies.
10:54Come on.
10:55Give me five minutes on the steak.
10:56Go.
10:57Go.
10:58Walking steak.
10:59Walking steak.
11:00Let's go.
11:01Come on.
11:02Beautiful.
11:03Thank you, Chef.
11:04The steak's spot on now.
11:05Walking behind, please.
11:06Let's go.
11:07Gently, gently, gently.
11:08You can break the egg.
11:09Come on, ladies.
11:10Last table.
11:11Two steaks, two waffles, two bennies.
11:12Just sell the last ticket and we're done.
11:13Yes.
11:14Come on, girls.
11:15Come on, come on.
11:16We've got to beat the boys.
11:17I got it.
11:18I got it.
11:19I got it.
11:20I can't get two sausage right here.
11:21This is the most important waffle of your life.
11:22Let's go.
11:23Waffles are 30 seconds out.
11:24We're plating in 30 seconds.
11:25OK, get those other ones up.
11:27We're ready.
11:28We're ready.
11:29Where's the waffles?
11:30In hand.
11:31Walking right now.
11:32Come on, waffle, please.
11:33Let's go.
11:34Don't drop anything.
11:43With a dining room full of police,
11:45both the blue and red teams are racing to finish their last table.
11:49Waffles are 30 seconds out.
11:51We're plating in 30 seconds.
11:52OK, get those other ones up.
11:53We're ready.
11:54We're ready.
11:55We're ready.
11:56Where's the waffle?
11:57What's happening right now?
11:58Come on, waffle, please.
11:59Let's go.
12:03Blue Team, congratulations.
12:04Hit the bell.
12:05Well done.
12:06Go.
12:07Go.
12:14Let's go.
12:15It feels so good to have this moment of unity of just absolutely crushing it.
12:20Blue Team, congratulations.
12:22As a thank you for treating our incredible guests today as VIPs, I've arranged a very special
12:29experience for all of you.
12:30You're going to go on a very private, exclusive, all-access tour at the stunning Mystic Aquarium.
12:37Ooh.
12:38Hey.
12:39Aw.
12:40After that amazing experience, you're going to enjoy a delicious, exquisite Italian lunch
12:44at the beautiful Tortore Amalfi.
12:46And do you know what?
12:47It's so good.
12:48I'm going to join you for lunch.
12:50Hey.
12:51Red Team, as you can see, dining room needs to be reset, a major clean-up throughout.
12:56And then after that, prep the kitchens ahead of tonight's service.
13:00Both teams head to the dorms.
13:01Ladies, Chef Michelle will call you when they're ready.
13:04Yes, Chef.
13:06Told you to stick around.
13:08I did.
13:09Even though we've won the challenge, even though I had a really great showing, in my head all
13:16I'm thinking of is dinner services next.
13:18And I can't shake the mental headspace feeling that it's going to be just as poor of a performance
13:26for me as it was last night.
13:28Come in.
13:29Hey, Chase.
13:31See that one.
13:32Yes, Chef.
13:33It just keeps on compounding my anxiety and depression.
13:37Um, I'm struggling, Chef.
13:39Um, first of all, I'm so sorry to hear you're struggling.
13:42What's going on?
13:43About two years ago, I went through a divorce.
13:46I got into a really tough mental place.
13:49And then being here, the pressure and stress, it just started spiraling me back into a place
13:55that I didn't want to be in.
13:57I'm sitting here struggling with the idea of leaving and quitting.
14:01Your health, your well-being is way more important than this competition.
14:04Yes, Chef.
14:05You have to work on yourself.
14:06Thank you, Chef.
14:07Give me your jacket, please, man.
14:09Thank you, Chef.
14:10Thank you for the opportunity.
14:11Please.
14:12Take your head up and promise me you'll work on yourself.
14:13Absolutely, Chef.
14:14That is important, Chase.
14:15Thank you, Chef.
14:16The very best of luck, bud.
14:19Chef.
14:20Thank you, bud.
14:21You take care.
14:23Hi, Chef.
14:24Hello.
14:25Hi.
14:26Can you say hi, Chefs?
14:27Say hi, Chefs.
14:28Good.
14:29My focus is on my son, Paxton.
14:46He's 12 years old.
14:47He's autistic.
14:48And his favorite thing in the universe is the aquarium.
14:52Good job.
14:53All I can think about is how much I wish he was here to go and see this with me.
14:58Whee!
14:59Oh, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho.
15:06Juno's gonna go get it.
15:07There you go.
15:08They love when we tap their tongue.
15:10Oh.
15:11I thought I was the whitest thing on earth, but looking at these whales definitely got a
15:18little competition.
15:19Wave.
15:20Bye, Julie.
15:21Bye, Julie.
15:22While the blue team is enjoying the environment at the aquarium, one member of the red team
15:28Bless you.
15:30For some reason is having a bad reaction to her environment.
15:35On top of being allergic to Connecticut.
15:42I live in Rhode Island, so me being allergic to New England, this is like a normal situation
15:50that happens basically from like April until like July.
15:55Bless you.
15:56You guys don't have to say bless you anymore.
15:58I've sneezed like a thousand times.
16:00She's going like this and grabbing the plates.
16:03I'm like, oh, my God.
16:05Guys, if you're sneezing on the plates, you need to redo it, okay?
16:09I'm not sneezing on the plates, I promise.
16:12I'm not sneezing on no plates.
16:15All right.
16:16While the red team learns that punishments are nothing to sneeze at, the blue team is
16:24doing some plate cleaning of their own.
16:26This is bananas.
16:27Mmm.
16:28Are we good?
16:29Yeah.
16:30Uh, how nice it to be out.
16:32Finally.
16:33Come on.
16:34I'm like sitting down with the goat right now.
16:36I take none of that for granted and I'm in awe right now.
16:43Any questions?
16:44Fire away.
16:45Anything and everything.
16:46How did that experience start from going from an executive chef to your name gets mentioned
16:51in every household and everybody gets excited?
16:53It's taken me over three decades to get where I have, but this didn't happen overnight.
16:57When I get comfortable, I need to be uncomfortable because that's when the learning starts.
17:01You've got to be the best marketing tool you've ever had.
17:04You've got to be social media PR machines now and you've got to stay ahead of those trends.
17:08So that role of a chef today is just so much more exciting than it was 15, 20 years ago.
17:13To actually be eye to eye with him and not being told to off, I mean, it's such a rewarding experience within itself.
17:21How do you balance it all out, like, that lifestyle?
17:23I do not waste 24 hours.
17:25When I take time off, it's off, phones off, and fishing poles out, and run a boat, and then it's back 1,000 miles an hour, so.
17:31You have probably more stress than any chef we all know.
17:34When I see a problem, I tackle it head on.
17:36I don't park it, build it, put another one in my pocket, and then tomorrow I wake up with 11 problems.
17:42Because then it's battered away. It's gone.
17:45That was a badass response.
17:47Inspiring.
17:50As dinner service approaches in Hell's Kitchen, it's a new chance to shine in front of Chef Ramsay.
17:58So this has to get scored.
18:00Okay, show me a score real quick.
18:02But one chef needs to be schooled on the fish.
18:06If you see me up, you let me know.
18:08I'm extremely anxious going into dinner service.
18:11I have to make up for the show that we experienced last night on the fish station.
18:15Medium heat on the salmon, right?
18:18Grill it, try to get it that 80% if you can.
18:21I got you.
18:22You know, we got kicked out of dinner service yesterday.
18:24I literally am just hoping that Elena pulls through.
18:27Why you don't leave them like this?
18:29But this is not looking good.
18:31You're stressing me out, girl.
18:32Y'all better get on my nerves already.
18:33Mm-mm, mm-mm, mm-mm, mm-mm.
18:35We starting out bad.
18:36Yeah, I'm not doing this.
18:40Uh, ladies.
18:41Yeah.
18:42On the fish, pass me a piece of salmon, please.
18:43Make sure that's beautifully seasoned.
18:44My fish goes skin side down.
18:45If the pan's moving too hot like that is, a touch more oil in there, cool it down.
18:47I can still play with my time.
18:48I just leave it there, cooking slowly.
18:49If we're backed up, you've got to get out of the pan and just sit it nicely on your resting
18:53rack.
18:54This feels great learning under Chef Ramsay.
18:56So my confidence level is pretty high right now.
18:59Mourinho.
19:00Yes, Chef.
19:01Open Hell's Kitchen, please.
19:02Let's go.
19:03Let's go.
19:04The door's open for the second dinner service in Hell's Kitchen at Foxwoods Resort Casino
19:05.
19:06If we're backed up, you've got to get out of the pan and just sit it nicely on your resting
19:07rack.
19:08This feels great learning under Chef Ramsay.
19:11So my confidence level is pretty high right now.
19:14Mourinho.
19:15Yes, Chef.
19:16Open Hell's Kitchen, please.
19:17Let's go.
19:18The door's open for the second dinner service in Hell's Kitchen at Foxwoods Resort Casino
19:32And tonight, Chef Ramsay has invited VIPs to dine at the chef's tables.
19:39What are you cooking?
19:41The blue team will be serving up hip-hop legend Fat Joe.
19:45What would you do if you were 25 all over again with the knowledge you've got now?
19:48I wish.
19:49I'd be a kazillionaire as opposed to a billionaire.
19:52While famed restaurateur and owner of New York Hotspot say less, Dara Mirjohangiri will
19:57be dining in the Red Kitchen.
20:00Good evening, gentlemen.
20:01Hello.
20:02I've been hearing some great things, though.
20:03Good.
20:05Thank you for joining us.
20:07I'll have the beef well.
20:08I'll do the halibut.
20:09In addition to the classic menu, Chef Ramsay has added a duck confit salad with a maple glaze.
20:16Some cranberries in there for a little bit more sweetness because you guys said you like sweetness.
20:21To be served tableside by Henry from the blue team.
20:24And because their team has one extra person, both Lisa and Jada from the red team.
20:29Are you excited?
20:30I'm excited, too, for you.
20:31I might pull up a chair right there and join you.
20:34Come on down.
20:35All right.
20:36On order.
20:37Let's go, guys.
20:38Yes?
20:39Yes.
20:40Four covers table two.
20:41Two results and two scallops.
20:42Let's go.
20:43All right.
20:44I need eight.
20:45Let me know when that is two minutes out.
20:46You should know.
20:47Eight minutes.
20:48I'm starting us off with a bang.
20:51I got to start off strong to make sure that everybody else has a good service.
20:56You got two lobster in?
20:57Your lobster's dropped.
20:59Here.
21:00Let's get your little scallops on a tray.
21:01Let's get your scallops.
21:02You got them?
21:03You got your scallops on a tray.
21:04I got this for...
21:05Oh, I...
21:06Chef Ramsay puts me on the station with Bradley.
21:07Don't mix it up because I have...
21:09You have to.
21:10I know.
21:11I'm not.
21:12I'm just swirling the butter so it doesn't break, Chef.
21:13Bradley's great, but he panics and I'm fully preparing for that to happen.
21:16I got one minute to window.
21:17Yo, I put your bottle right there.
21:18You got a hot oil right there.
21:19You got a hot oil right there.
21:20You got to move.
21:21Heard, heard, heard.
21:22Salt?
21:23You got salt?
21:24I got salt.
21:25I got salt.
21:26One walking right now.
21:27Two risotto.
21:28Can you run these?
21:29Beautiful.
21:30I need that lobster out.
21:31Scallops, Chef.
21:32That's...
21:33That's not even...
21:34Not done.
21:35That's not done.
21:36Lobster tail, please.
21:37Put it on the heat.
21:38Swirl, swirl, swirl.
21:39Lobster tail, please.
21:40This is a little .
21:41No answer.
21:42Lobster tail, please.
21:44Lobster tail.
21:45Tell me you're walking.
21:46I'm finishing the lobster now.
21:48One minute, Chef.
21:49One .
21:50Hey, just don't come here.
21:51Come here.
21:52Come here.
21:53It's our first table.
21:54It's got to come together.
21:55Yes, Chef.
21:56And I'm not going to go any further until we all synchronize.
21:58Yes, Chef.
21:59We beautifully.
22:00Come on.
22:01Yes, Chef.
22:02How?
22:03Get it together, yo.
22:04Everyone's looking at me right now for these lobster tails.
22:07What?
22:08Real time?
22:09Real time.
22:10Real time.
22:11You guys are both talking to me.
22:12Relax.
22:13One at a time.
22:14Hey, one at a time.
22:15You think you're not overwhelming me right now?
22:16Behind with lobster, Chef.
22:17Let's all back off of Bradley.
22:22Nice and cooked.
22:23Let's go.
22:25With the blue team's first appetizers earning rave reviews.
22:29Delicious.
22:30Wonderful.
22:31How's yours?
22:32Really good.
22:33Really good?
22:34Over in the red kitchen.
22:35OK, ladies, here we go.
22:36Yes, Chef.
22:37Four covers, number 26.
22:38Two risotto, two scallops, one table side.
22:40Heard?
22:41Good.
22:42Let me know when I can drop that scallop.
22:44Yes, ma'am.
22:45I'll let you know right now.
22:46Can you wash that for me while I eat scallops?
22:47Absolutely.
22:49I'm working with Elena tonight.
22:50And I like Elena.
22:51I need that pan.
22:52That's for my scallops.
22:53I'm sorry.
22:54This is the station that went down the night before.
22:57This is the station that everyone's
22:59going to have their eyes on.
23:00When it's starting to go a bit milky,
23:02all we do is just turning them rubber.
23:03So no butter, right?
23:04Yes, Chef.
23:05OK, let's go.
23:06Three minutes out.
23:07Three minutes on up.
23:08Three minutes.
23:09All right.
23:10I feel like I'm setting a good tone for the kitchen.
23:13Are we good, fish?
23:14I'm good.
23:15Just waiting for them to finish cooking.
23:16Absolutely.
23:17And I'm loud, so I'm vocal.
23:20All right, ladies, drop lobster tails.
23:21Two lobster tails.
23:22Right, lobster tails now.
23:24Probably look scallops.
23:25I'm probably louder than Chef Ramsay.
23:27You let me know when you're ready to walk in, I'm with you.
23:29Yes, ma'am.
23:30Don't tell them I said that.
23:31Down.
23:32Walk in.
23:40Very nice, that risotto.
23:41Beautiful.
23:42Service, please.
23:43With the red team off to a strong start.
23:46Buttery, delicious.
23:47Absolutely incredible.
23:48Both kitchens are sending out appetizers at a steady pace.
23:52It's like I've never had this before.
23:54I love it.
23:55Allowing Chef Ramsay to move on to the blue kitchens first.
23:59Entree, two halibut, two strip.
24:00Good movement.
24:01Let's go.
24:02Heard.
24:03Two halibut, two strip.
24:04Heard.
24:05How are you looking on the halibut?
24:06Howie, give me like two, three minutes.
24:08Perfect.
24:09Oh, yeah.
24:10He's making it move.
24:11You good on that?
24:12You need a flip?
24:13Yes.
24:14Please check that for me.
24:18me, dude.
24:19Oh, I just burned myself hella bad.
24:21I just like seared my skin like so hard with that oil.
24:25Ah, dude.
24:26I think I might need to medic it, dude.
24:28Dude, so bad.
24:30Ah, medic?
24:31Medic?
24:32Is there a medic?
24:36And has exited the kitchen.
24:37Bradley, we're working around hot .
24:38Yeah, we burn ourselves.
24:39We burn ourselves.
24:40It's 45 minutes into dinner service, and Louisiana's Bradley.
24:43You good on that?
24:44You need a flip?
24:45Yes.
24:46Please check that for me.
24:47me, dude.
24:50Oh, I just burned myself hella bad.
24:53Has just suffered a burn.
24:54Dude, I think I might need to medic it, dude.
24:57Dude, so bad.
24:59Ah, medic?
25:00And has exited the kitchen.
25:02Bradley, we're working around hot .
25:05Yeah, we burn ourselves, but also we work through it.
25:08Do you have any, like, burn cream or anything?
25:10Yeah, that's all I need.
25:11It's not like you look like Freddy Krueger.
25:13Grow the up.
25:14Figure it out.
25:15You good, buddy?
25:16I'm back.
25:17I got the burn cream.
25:18We're good.
25:19Let's go, bro.
25:20Let's go.
25:21Time to push.
25:22200 for two strip.
25:23Give me a time.
25:24Nine out on strip.
25:25Nine?
25:26Aren't they already?
25:27Just touch them.
25:28Aren't they already rare?
25:29Yes, they're rare, chef.
25:30Look how thin they are.
25:31Nine minutes.
25:32Isn't that going to overcook them?
25:33Five out on strip.
25:34No, man.
25:36I'm feeling a little nervous on this meat station.
25:40I'm hoping that Chef Ramsay realizes
25:42that I do know what I'm doing.
25:44Chef's up.
25:45Walking to Hallie.
25:46It's halibut right here in the middle.
25:47On your left, chef.
25:48Right here?
25:49Yes.
25:51Walking two strips.
25:52Coming down behind.
25:53Nicely cooked, the halibut.
25:54Oui.
25:55Paul, come here.
25:56That's medium rare.
25:57Cooked perfectly.
25:58Thank you, chef.
25:59But if you said nine minutes, you'll be overcooked.
26:00Yes, 100%, chef.
26:01Bounce back.
26:02Thank you, chef.
26:03Cooked just right.
26:04Let's go, guys.
26:05Let's keep pushing.
26:06Come on.
26:07We're making full, baby.
26:08Don't order.
26:09Fork of us, there were 24.
26:10Yes?
26:11Entree to Summit to Wellington.
26:12In we go.
26:13Let's go.
26:14Are you good to rise in the middle?
26:15Yes, Chef.
26:16Yes, Chef.
26:17Five minutes.
26:18Five minutes.
26:19Yeah, give me five.
26:20I don't really have much skin on salmon cooking experience.
26:22I was trying to make sure you're good, that's all.
26:23No, I trust you.
26:24OK, OK.
26:25I can feel everybody just, like, looking at me.
26:28And I'm like, I just have to tone everything out,
26:31get these salmon cooked, and get this food out.
26:33Walking salmon.
26:34Walking to salmon.
26:35Walking to salmon.
26:36Ladies.
26:37Ladies.
26:38All of you.
26:39Yes, Chef.
26:40So the wellings are cooked beautifully.
26:41This comes on a tray.
26:42It's not even hot.
26:43I've got one raw and one overcooked.
26:45Start the table again.
26:46Yes, Chef.
26:47Yes, Chef.
26:48Yes, Chef.
26:49If Elena can't get this, I can't get this.
26:50I can feel everybody just, like, looking at me.
26:52And I'm like, I just have to tone everything out,
26:54get these salmon cooked, and get this food out.
26:55Walking salmon.
26:56Walking to salmon.
26:57Walking to salmon.
26:58Ladies.
26:59Ladies.
27:00All of you.
27:01Yes, Chef.
27:02Yes, Chef.
27:03If Elena can't get this back on track.
27:06Extra eye on this for me.
27:07Yeah.
27:08I have no idea if we're going to be able to get
27:10through this dinner service.
27:11Walking hot, hot, hot, hot.
27:17Go.
27:18Heard that.
27:19While Elena's salmon has the diners feeling
27:22like they're on cloud nine.
27:24Looks great.
27:25What's it taste like?
27:26Heaven.
27:27Over in the blue kitchen.
27:29By now, two Wellington, one salmon.
27:30Chef's table.
27:31Yes, Chef.
27:32Eight to one salmon.
27:33Heard.
27:34Need how much time?
27:35How long are the wellies?
27:36Plus the rest.
27:37It needs 12 to 14 minutes, brother.
27:3812 to 14?
27:39Yeah.
27:42Let me tell you something.
27:43Fat Joe's about to be skinny Joe.
27:45If I wait any longer for this food.
27:47How long till I can fire salmon, fellas?
27:51I'm looking over at these guys, and they're just,
27:53they're just like, I don't know.
27:55I don't know.
27:56Can you drop the salmon?
27:58Like, what?
27:59Those need 12 minutes?
28:00I'm checking them now, Chef.
28:01OK.
28:02You don't need 12 minutes.
28:03Yes, Chef.
28:04So I can go ahead and start my salmon, yeah?
28:05Yes, Chef.
28:07We're 90 seconds, one minute out, yeah?
28:08Yeah, we're waiting on him, brother.
28:10It's annoying because I was waiting on you
28:13to tell me when to fire salmon,
28:15and now I'm on salmon.
28:17Behind, behind, behind.
28:18Behind.
28:19Coming down.
28:20Hot, hot, hot.
28:21Coming down.
28:22Hot, hot, hot.
28:23Where's the salmon?
28:24Behind.
28:25Damn.
28:26Thank you, Chef.
28:27Appreciate it.
28:28Look at this.
28:30Go.
28:31With the blue team's entrees
28:33finally making it over to their chef table.
28:35This was worth the win.
28:37Preventing Fat Joe from needing a name change.
28:40Over in the red kitchen, Chef Ramsay's ready to.
28:43Fire now, Chef's table.
28:44One salmon, one lamb.
28:45Yes, Chef.
28:46How's the lamb looking?
28:49She has to cook them skin side down.
28:51Yes, Chef.
28:52Look, I'm here to help you.
28:54You know that's halfway through, right?
28:56Yes, Chef.
28:57Now, to pick that up and get that to pink,
28:58what do you need to do?
28:59Have it in the oven for like two minutes.
29:00Yeah, Max.
29:01This is the second time she's had to learn to cook fish.
29:05Just touch that there like that.
29:06You know it's still raw in the middle, yes?
29:08Yes, Chef.
29:09Make sure you're listening.
29:11Alexandra?
29:12Yes?
29:13Whilst it's all giggly and laughy,
29:14but let me tell you something.
29:15I've slowed the whole thing down.
29:16We're right back to up.
29:17I apologize, Chef.
29:18This is the third time I've heard you giggle tonight,
29:20but it's all funny going on.
29:22Is that clear?
29:23Yes, Chef.
29:25Thank you for your feedback.
29:27You can't make this up.
29:29We are quite literally here to receive all of his feedback.
29:35Walking lamb, the sizzle plate is hot, Chef.
29:38I hope it's hot as a kitchen.
29:39Walking, walking, hot.
29:41Go, please.
29:42Please enjoy.
29:44Table four and fire.
29:45Entree, one welly, one salmon, two lamb.
29:46Yes, Chef.
29:47Let's go, guys.
29:48In that oven now.
29:49In this oven?
29:50Yes, in this oven now.
29:51Go.
29:52Can I put my salmon in the oven, please?
29:53Yes.
29:55Two out on two lambs, one welly.
29:56All right.
29:57Two minute warning.
29:58Yes, we have a few hiccups, but all in all right now,
30:00we're settled and we're focused.
30:02Let's go.
30:03Wellington lamb, let's go.
30:04I've got the garnish.
30:05Any one more minute on lamb.
30:06Be real with me, one or two.
30:07That's still cold.
30:08What?
30:09Cold.
30:10How long, blue team?
30:11I need two more minutes, guys.
30:12It's going to be realistic.
30:13You've got to keep it real with me from now on.
30:14This is not going to work.
30:15Salmon's out of the pan.
30:16Salmon's out of the pan.
30:17Salmon's out of the pan.
30:18Salmon's out of the pan.
30:19Salmon's out of the pan.
30:20Salmon, please.
30:21Salmon, please.
30:24Two out on two lambs, one welly.
30:25All right, two minute warning.
30:26Yes, we have a few hiccups, but all in all right now,
30:28we're settled and we're focused.
30:29Let's go.
30:30All right, guys.
30:31It's going to be realistic.
30:32You've got to keep it real with me from now on,
30:33and this is not going to work.
30:34Salmon's out of the pan.
30:35I don't know what else to do.
30:36All right, .
30:37Guys, guys, guys, guys, guys.
30:38I'm not getting yelled at for this .
30:39Hey, respectfully, everybody just shut the up.
30:42Respectfully, I need communication, Chef.
30:44That's all I'm asking.
30:45Hey, hey.
30:46Chef, don't snap at me.
30:47Hey, look at me.
30:48Hey, just stop.
30:49Stop.
30:58It's an hour and a half into dinner service,
31:00and bickering on the blue team.
31:02You're going to be realistic.
31:03You've got to keep it real with me from now on.
31:05Guys, guys, guys, guys, guys.
31:06I'm not going to yell that for this .
31:07Has ground the kitchen to a halt.
31:09Everybody just shut the up.
31:10Respectfully, I need communication, Chef.
31:12That's all I'm asking.
31:13Hey, hey.
31:14Chef, don't snap at me.
31:15Man, look at me.
31:16Hey, just stop.
31:18So we can just get some sensibility in here.
31:23We'll talk about communication and tighten it up later.
31:25Let's just get this food out, yeah?
31:27Let's just put our egos aside.
31:28Let's just get this out.
31:30Where's the salmon?
31:31Salmon walking, Chef.
31:32Let's go.
31:33Yes, Chef.
31:34Come on, Paul.
31:35Hot, hot, hot.
31:36Walking lamb right now.
31:37Coming down.
31:38Sorry, Chef.
31:39Keep hanging in there, all right?
31:41Keep your head up.
31:42Keep going.
31:43Scary sight, bro.
31:45Oh, boy.
31:47Hey, all of you, come here.
31:49Come here.
31:50We're going to kick them off.
31:52They're failing.
31:53They're failing.
31:54They're failing.
31:55I just waited 21 minutes for that table,
31:58and the lamb's raw.
32:00How can it still be ice cold and raw in the middle?
32:03Get out!
32:04Chef.
32:07He scolded them three, four, five times,
32:10kept bringing them.
32:11They wouldn't listen.
32:12All right.
32:13Come back with two names that you could do without
32:15to make your team stronger.
32:18up, will you, yeah?
32:19Yes, Chef.
32:22Nice job, ladies.
32:23Nice job.
32:25Four covers, table 25.
32:27Halibut, Wellington, two chicken.
32:28Yes, Chef.
32:29Six minutes.
32:30Chicken herd.
32:31I can start the chicken.
32:32You ready to go on two halibut?
32:33You're doing salmon?
32:34I'm doing Hallie's.
32:35OK.
32:36I'm still watching the meat station.
32:38I've called out at Wellington.
32:39It's still not in.
32:40Yes, Chef.
32:41It's in.
32:42Hold on.
32:43Stop.
32:44She just told me it's in.
32:45I don't keep trying to be smart.
32:46No, I'm resting, Chef.
32:47To put back in to be fired.
32:48Keep that for an emergency.
32:49Yes, Chef.
32:50If I say Wellington in, it means Wellington in.
32:51Yes, Chef.
32:52Is that clear?
32:53I'm sorry, Chef.
32:54Because in 20 minutes time,
32:55I think that's going to be overcooked.
32:56Yes, Chef.
32:57Yes, Chef.
32:58What do you think?
32:59Yes, Chef.
33:00Get it in.
33:01I'm frustrated.
33:02A lot's going on.
33:03My partner's kind of in la-la land.
33:04Can you poke it?
33:05We need this.
33:06I'm just wondering if one of these is going to be better.
33:08Don't flip it over.
33:10You can tell the morale on the team is just, like,
33:12disintegrating before our very eyes.
33:15How long on chicken?
33:16It'll be there in one minute, Chef.
33:17Exactly.
33:18Because she's asking for it.
33:20Wow.
33:21I have the attitude.
33:22Wow.
33:23Okay.
33:25Anaya is always talking,
33:27but never actually saying anything.
33:29So it is difficult when somebody doesn't know a lot,
33:32but thinks they do.
33:34How about you don't worry about my attitude and worry about a chicken?
33:36You just said I had an attitude.
33:37I didn't say you had an attitude.
33:38Anaya, leave me be.
33:39We can walk wellies when you're ready.
33:41Walking wellies.
33:42Behind.
33:43Coming through.
33:44Behind.
33:45Hot.
33:46Behind.
33:47Walking.
33:48Hot.
33:49How long on chicken?
33:50Coming now, Chef.
33:51Red team, come here.
33:52Yes, Chef.
33:53Coming down.
33:54Yeah.
33:55So now the Wellingtons are mid-well.
33:56See how overcooked that is.
33:57That's just, that's just.
33:58We're not even in sync.
33:59We're not even together.
34:00We're not even pushing each other.
34:01Get out.
34:02Yes, Chef.
34:03Get out.
34:04Hey, and ladies.
34:05I slowed it down.
34:06I'm cooking the salmon.
34:07I'm cooking the scallops.
34:08I'm trying to get the timings right.
34:09She's laughing, giggling.
34:10Come back to me with two individuals they could do without.
34:11I'm done.
34:12Get out.
34:13Yes, Chef.
34:14Yes, Chef.
34:15Yes, Chef.
34:16Get out.
34:17Again.
34:18I'm mad now.
34:19Like, this is annoying.
34:20I knew Anaya was going to go off.
34:21She is hot.
34:22The real question is, what the happened?
34:23Fish.
34:24Fish again tonight?
34:25Me.
34:26Me.
34:27Me.
34:28Me.
34:29Me.
34:30Me.
34:31Me.
34:32Me.
34:33Me.
34:34Me.
34:35Me.
34:36Me.
34:37Me.
34:38Me.
34:39Me.
34:40Me.
34:41Me.
34:42Me.
34:43If you lost the fish, fish again tonight, me.
34:44The wellies got us kicked out.
34:45What the are you talking about?
34:46Fish.
34:47No.
34:48Me.
34:49It wasn't just.
34:50It wasn't that.
34:51You had two salmon, two halibut, and that was what put our wellies back.
34:55No.
34:56Two salmon and two halibut.
34:57We just over-rested because we couldn't yell.
35:00Why are you yelling?
35:01Why are you yelling?
35:02I'm not yelling.
35:03You're the only one.
35:04I suggest you calm down a little bit.
35:05No, no, no.
35:06Cuz it's not coming anywhere.
35:07No.
35:08It wasn't about that.
35:09This is not productive.
35:10productive.
35:10We all know what went wrong.
35:12The fish absolutely had some problems tonight.
35:14We're not ignoring that.
35:16But at the end of the day, what got us kicked out
35:19were the Wellingtons being overcooked,
35:20on top of all the other that happened.
35:23Anyway, let's go around the room,
35:24and we'll come to a consensus.
35:26I think, Elena, because of the fish, just simple fact, yeah.
35:31To be quite frankly honest, Alex, I think you got to go up.
35:34It was you laughing in his face.
35:40The Wellington is the reason why we just
35:42got kicked out of the kitchen.
35:44And the Wellington was Kat's responsibility.
35:49I ain't trying to have no beef with Kat, though.
35:54But my fish ain't get us kicked out of the kitchen.
35:57You honestly, in your heart of hearts,
35:59feel like meat messed up more than fish did tonight.
36:02Yes.
36:06Let's officially, you know, cast that vote.
36:10If we're going just straight business, Antonio and Paul.
36:14I'm going the same thing.
36:17I'm going to have to go Paul and Bradley.
36:20I think that you dropped the ball with the scallops
36:23a couple of times.
36:24I'm thinking, I did amazing tonight.
36:26There was one slip up, but I corrected that within 30 seconds.
36:30There's no way I should be going up for elimination.
36:34Paul?
36:35I'm going to say Bradley and Antonio.
36:37I wasn't the lead, so I was just trying to support it any way
36:39I could do on that station.
36:41This is a really hard one for me,
36:43because it's like 1A or 1B.
36:44I know you're first nominee, and why?
36:46Our first nominee tonight, chef, is going to be Elena.
36:51Why?
36:52Simply because that was our first snowball in the whole of our service
36:56tonight.
36:57Second nominee, and why?
36:58Our second nominee tonight, chef, is going to be Alexandra.
37:00As a team, we thought it was quite disrespectful for her to laugh
37:01in your face during service.
37:02That was not what I did.
37:03Chris, blue team's first nominee, and why?
37:04Our first nominee tonight, chef, is going to be Elena.
37:06Why?
37:07Simply because that was our first snowball
37:08in the whole of our service tonight.
37:11Second nominee, and why?
37:13Our second nominee tonight, chef, is going to be Alexandra.
37:16As a team, we thought it was quite disrespectful for her to laugh
37:18in your face during service.
37:19That was not what I did.
37:20Chris, blue team's first nominee, and why?
37:21Our first nominee was Paul, chef.
37:22He left on the meat station, and the lack of the communication
37:25that was coming from the meat station that was just a little confusing,
37:27and it led us to have a long ticket time, chef.
37:29Second nominee, and why?
37:30Our second nominee, chef.
37:50Antonio, because he was also with Paul on the meat station.
38:03Paul, Antonio, Alexandra, Elena, step forward, please.
38:07Alexandra, are you the weakest chef in the red kitchen?
38:12No, chef.
38:13Who is that?
38:14I feel like fish went down hard tonight,
38:16and I couldn't communicate with Garnish very well tonight, chef.
38:19She didn't really give me a straight answer.
38:21Alexandra, tell me why she stayed in Hell's Kitchen.
38:23Our team has had a communication problem
38:25before I started doing meat, but everything fell on me tonight
38:27because I feel like certain people in our group
38:29are ganging up on certain people.
38:31Ganging up?
38:32I'm not expecting you to be best friends.
38:34I'm expecting you to work as a team.
38:36Yes, chef.
38:37And shine as individuals.
38:38And I'm going to try to make this back up to my team
38:39if you will give me that opportunity.
38:41Elena, if you're not the weakest chef in the red team,
38:44then who is?
38:45Alexandra.
38:46Why?
38:47Because she simply can't even give you a straight answer.
38:50Oh, my God.
38:53Elena, tell me why you should stay in Hell's Kitchen.
38:55I should stay in Hell's Kitchen
38:56because tonight I made a mistake with the two salmon,
38:59but I bounced back.
39:00And I feel like I will not make the same mistake twice.
39:03From here on out, you won't see that again.
39:06Antonio.
39:07Yes, chef.
39:08Tell me why you should stay in Hell's Kitchen.
39:10I'm passionate.
39:11I'm hard working.
39:12And I'm willing to do whatever it takes to be here.
39:14Paul.
39:15What happened?
39:16I think I was too focused on the cooking part,
39:18not the communication part.
39:20Tell me why you should stay in Hell's Kitchen.
39:22I never make the same mistake twice.
39:24And I know that if I put on that meat station again,
39:28I will lead that station to success.
39:30The person leaving Hell's Kitchen is...
39:32Paul.
39:33Give me your jacket, young man.
39:38Honestly, tonight's performance, I was appalled.
39:40And secondly, you are not ready to become my head chef.
39:41Yes, chef.
39:42Understood?
39:43Yes.
39:44Thank you for this opportunity, chef.
39:45Get out of here.
39:47Bye, Paul.
39:48Bye, Paul.
39:49Bye, Paul.
39:50Bye to Paul, everybody.
39:51Bye, Paul.
39:52Bye, Paul.
39:53Bye, Paul.
39:54Bye, Paul.
39:55I'm shocked.
39:56I'm pissed.
39:57I'm definitely disappointed in myself.
39:59The most surprising thing is him.
40:01The most surprising thing is how hard this whole competition is.
40:04I didn't think it was going to be a walk in the park,
40:07but I sure as hell didn't think it was going to be as hard as it was.
40:12You three?
40:16I'm not done yet.
40:21Alexandra.
40:25Stop giddling.
40:26Get back in line.
40:31Elena.
40:32What you did tonight, earlier, has proved to me that, young lady, you are not experienced
40:48enough to become my head chef at Hell's Kitchen here at Foxwoods Resort.
40:52Yes, chef.
40:53Please give me your jacket.
40:54Yes, chef.
40:55Thank you for the opportunity, chef.
40:58Good night.
40:59Good night.
41:00Bye, Elena.
41:01Bye, y'all.
41:02Bye, Elena.
41:03Bye, Elena.
41:04Bye, Elena.
41:05Oh, my God.
41:10This is not what I expected.
41:14I bounced back from my mistakes, and Alexandra should definitely be standing here instead
41:18of me.
41:19you, Alexandra.
41:20I do not want to see a performance like that again.
41:25Is that clear?
41:26Yes, chef.
41:27Now off.
41:33Elena basically gave me a huge when she told Chef Ramsay that I was the weakest chef.
41:38There's a lot of ways to flip the bird, if you know what I'm saying.
41:41Elena flipped the bird first.
41:43I am so mad the pigment from my hair is exuding out of all my other pores.
41:53Alexandra just made herself the villain on the red team.
41:56None of that should have happened.
41:57Did you see her flick her off when she left?
41:59She flipped her off?
42:00Do you want to talk to me about it, or do you want to talk ?
42:04Here's the story of Elena and Paul, who couldn't cook their proteins at all.
42:09They failed on the fish and meat, and led their teams to defeat.
42:14And now their jackets will hang on my wall.
42:24Next time on Hell's Kitchen, Battle of the States.
42:27Babe, you're up.
42:28That's the end.
42:29You're up.
42:30Will rising tensions with Alexandra...
42:33There is not a conversation if you don't let me finish my sentence.
42:38...reach a breaking point.
42:39They all ganged up against me to with me.
42:41...and cause her fellow chefs to do anything they can.
42:44Alex is crazy.
42:45...to eliminate her from the competition.
42:47I don't play mean girl politics.
42:49...even if it means doing the unimaginable.
42:52Oh, there's more.
42:54No.
42:55Oh, my God.
42:56Are you okay?
42:57What?
42:58...on the next Hell's Kitchen.
43:00Two minutes later, you start to prepare for a trip.
43:03Oh, come on.
43:05Oh.
43:05Oh.
43:06Oh.
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