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00:00Come on, guys.
00:00Teams competed in a tag-team Chinese cuisine challenge.
00:04Switch.
00:05Let's go.
00:06Designed to test their creativity
00:08and their communication skills.
00:10I got all your components.
00:11Everything is over there.
00:12Get your chicken off.
00:13Guest judge Buda Lowe loved Jada's dumplings.
00:17Really beautiful.
00:17You have to go to the blue team.
00:19And Lisa's sweet and sour duck.
00:22Definitely getting those sweet and sour flavors there.
00:24We'll be going to the red team.
00:25Well done.
00:26But with the score tied, it was Ellie's.
00:28Hand-seared soy sauce prawn.
00:30Overall, the flavor is definitely there.
00:32We're going to the red team.
00:33Thank you so much, chef.
00:34That brought home the win for the red team.
00:37Yes!
00:38That night at the special charity night dinner service.
00:42Stop.
00:43Anthony, blue team, come here.
00:45Anthony's attention to detail was disappointing.
00:48Count the plates.
00:49One more plate.
00:50Jaden's failure to delegate.
00:52Come on, Jaden, talk, talk.
00:53Had him being embarrassed at the pass.
00:56Where's the sauce?
00:56Sauce.
00:57Where's the sauce, Jaden?
00:58While Sidney.
00:59All right, ladies, let's push.
01:01Lisa.
01:01Go, go, go.
01:02And Ellie.
01:03Coming up right now.
01:04Led the red team to victory.
01:06Congratulations.
01:07Thank you, chef.
01:08The blue team lost and Henry nominated.
01:11Anthony.
01:12And?
01:12Jaden.
01:13Chef Ramsay decided to say farewell to?
01:16Jaden, good night.
01:18Ending his dream of becoming head chef at Hell's Kitchen
01:21Foxwoods Resort Casino in Mashntucket, Connecticut.
01:27And now, the continuation of Hell's Kitchen.
01:30Get out of there.
01:31Yes, chef.
01:32Yes, chef.
01:34Brutal.
01:36I'm definitely relieved I didn't get eliminated.
01:38I've tried my hardest throughout this entire competition.
01:40I'm not going to let up right now, that's for sure.
01:42That was a rough one.
01:51That's too much onion.
01:52It's only like a little potato.
01:54Jaden, you're not putting all that in there.
01:55Don't it up, Jaden.
01:57I'm just confused.
01:58I'm scared to get yelled at, chef.
02:00I just want to do right by hand.
02:01Two hands, young lady.
02:02Two hands.
02:03Jaden and I are definitely like catty sisters.
02:06The way we talk to each other, but we both have a lot
02:09of mutual respect for each other.
02:11We're both black, young women in a male-dominated field.
02:14Two hands, young lady.
02:17I wasn't expecting to make friends walking into here.
02:20To just have somebody that you truly can talk to,
02:22you know, and truly can lean on, it's been quite a blessing.
02:25Turn the pan down, bitch.
02:26Ah, boy.
02:40Rise and shine.
02:42Line up.
02:42Yes, chef.
02:44These are the doors where Hell's Kitchen crowns its champion.
02:48This is the very place you're all fighting for, because if your door
02:52opens, you'll be crowned season 24 Hell's Kitchen champion.
02:58Did someone say champion?
03:02Please welcome, everybody, WWE Superstar Big E.
03:07You'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?
03:17I won it all.
03:18I won it all.
03:19You won it all.
03:19Yes.
03:20Yes, sir.
03:21If I was a wrestler, I feel like my wrestling name would be Da Chef.
03:22Just Da Chef.
03:23I'm the chef.
03:24I'm the chef.
03:25Lil Red.
03:26She ain't messing around.
03:28Welcome to the gun show.
03:30Look at these flimsy arms.
03:33It 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.
03:57What does it take to become a legend and an amazing champion?
04:00Chefs, it takes discipline.
04:03It takes determination, and it takes a lot of focus.
04:06All right, Big 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?
04:27A 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!
04:38Oh, .
04:41What the is happening?
04:47Braun Soman, man.
04:49It's 8 in the morning, this guy's busting through drywall.
04:54Hang on a second!
04:55I haven't even had coffee yet.
04:57Yeah!
04:58Hell, yeah.
04:59I'd let him take my lunch money.
05:00Are you kidding me?
05:01Don't champions wear black jackets.
05:04That's right, chefs.
05:07It's time for black jackets.
05:09Come on!
05:11It's black jacket day!
05:15This is one of the biggest milestones in the competition.
05:18It means the game is on.
05:19Throughout the day, you'll face three incredible challenges.
05:23Now, after each challenge, one or maybe two of you
05:27will receive a coveted black jacket.
05:31There are seven of you, and only five black jackets available.
05:36So your first challenge is about to begin.
05:40Chefs, as professional wrestlers who travel
05:43all across the country all year round,
05:45we're constantly trying new delicious flavors
05:48that 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 would
05:55like you to create a dish that best celebrates your state.
05:59So you better make sure they're big, bold, and undeniable.
06:04You've all got 45 minutes to put your state on a plate.
06:09Your 45 minutes starts now!
06:12Let's go!
06:13Jay, do you mind telling me what you're making?
06:18Yes, sir.
06:19I 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
06:31if you've never cooked red snapper before.
06:34It's just that one little piece right there.
06:36There we go.
06:36This dish is 100% an honor to my dad.
06:39No matter how late he worked, my dad never failed to make it
06:43a point to take me to the store to buy ingredients
06:45for whatever random dish that I wanted to make as a kid.
06:48So I owe it all to him.
06:50I'm thinking in the oven for, like, five minutes.
06:54What are you working on, Ellie?
06:55Chef, I'm going to be doing bone-in pork chop
06:58and then some pickled asparagus.
07:00I wanted this because the colors are very tan, grays, reds.
07:05It looks like the desert landscape.
07:06OK.
07:07Nevada 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?
07:17The sauce?
07:18This 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.
07:25This 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?
07:32Boil it?
07:33Yep.
07:33Boil for, like, 15 minutes, and then I'll pat dry.
07:36Fry.
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,
07:55my 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.
08:08That'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
08:25cultures that we have in Texas.
08:26I got to do the Lone Star State proud.
08:29Mole, mole, mole, mole, mole, barbecue 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,
08:38because you're allergic to scallops, right?
08:39Yeah, severely, Chef.
08:41I'm allergic to shellfish,
08:42but I'm doing an almond-crusted scallop dish
08:45because I want to live on that edge.
08:47Mind if I take a little bite?
08:48No, yeah.
08:49Since you can't taste it.
08:49I know, right?
08:50Working in Temecula in California,
08:53I have found myself with this Japanese chef
08:57inspiring me to face my fears.
09:01Is it okay?
09:02Yeah.
09:02Is it weird?
09:03No.
09:04Okay, cool.
09:05I have nothing holding me back.
09:06I know my dish is great,
09:08and I have a good feeling that it's going to give me
09:09that black jacket.
09:11The aesthetic is nice also.
09:13Even though I can't taste it.
09:14Make sure you nail your proteins, yeah?
09:16Yes, Chef.
09:18Growing up in Delaware,
09:19my pop definitely made a lot of salmon and yellow rice.
09:23So today, I am making pan-seared salmon
09:26with a saffron risotto in lobster sauce American.
09:30Certainly is yellow.
09:31Yes, Chef.
09:34Is that a bad thing, Chef?
09:36My risotto has to be cooked perfectly.
09:39The black jacket's on the line.
09:4230 seconds.
09:43Let's go.
09:44Walking behind her.
09:46Come on, Henry.
09:47Yes, Chef.
09:47Good, Anthony.
09:48Thank 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.
10:15OK, Sydney, describe the dish, please.
10:17I have a herb and pine nut crusted venison tenderloin.
10:21Mm-hmm.
10:22A fig red wine demi.
10:23Hunting is a big part of North Carolina.
10:26I've been hunting since I was five years old with my father.
10:29He would argue the tenderloin's the best part of the venison.
10:32The crust is delicious.
10:34Thank you, Chef.
10:35I love that harmony between that sort of richness, the gaming,
10:37with the fig and the jam.
10:38It's such a shame because it's flavorsome.
10:40It's just a touch overcooked.
10:41Really good job.
10:42Thank you, Chef.
10:45Well done.
10:46Up next, Anthony from Iowa.
10:48Let's go.
10:49I think my dish looks sexy.
10:51Let's go, baby, Iowa.
10:53Right, Anthony, describe the dish,
10:54and give me the connection, please.
10:55So today, I did a sweet and spicy pork tostada, pork belly.
10:59And this is kind of an ode to my first mentor and my best friend,
11:01Mon, he's from Laos.
11:02Tell me the cook on the pork belly.
11:04The cook on the pork belly, I boiled it and fried it.
11:06It's tossed in a sweet and spicy gochujang soy sesame oil.
11:11It's a tough one because the pork belly is just on the verge
11:14of being a touch tough.
11:15Traditionally, these things are sort of braised for hours.
11:18Yes, Chef.
11:19I think it's a nice personal connection.
11:21Thanks, Chef.
11:21It's certainly elevated.
11:23Well done.
11:23Thank you, Chef.
11:24Appreciate it.
11:26Up next, Anaya from Delaware, please.
11:29Let's go.
11:30If I can show Chef Ramsay that I can execute a perfect risotto
11:34in 45 minutes, I definitely think that's worthy
11:36of a black jacket.
11:37I have a pan-seared salmon with a saffron risotto,
11:41a lobster sauce American, and a tomato fennel gremolata.
11:50So the flavors are there, right?
11:52But be super careful with the saffron.
11:56Yes, Chef.
11:56Because it doesn't need such a pungent,
11:58sort of bright saffron flavor.
12:03Up next, Ali, let's go.
12:06I made a beautiful landscape portrait of Nevada out of food.
12:10Call me Ali Picasso.
12:12So today, I made for you a maple glazed bone-in pork chop,
12:16a romesco sauce, a spiced cashew crumble,
12:19and a pickled asparagus.
12:22This 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,
12:35and it harmonizes beautifully.
12:37Thank you, Chef.
12:38Back in line, please.
12:39Thank you. Yes, Chef.
12:42Henry, let's go.
12:45I've got an idea.
12:46I'm going to get some form of steak, and lo and behold, yes.
12:48Yes, Chef.
12:49So we have a coffee-crusted ribeye,
12:51and I did a barbecue mole with Mexican-style street corn.
12:54Mmm.
12:55When you think Texas, you think barbecue.
12:57I said put the steak on the plate.
12:58You've done that to a T.
12:59Be careful the steaks are a touch overcooked.
13:01Yes, Chef.
13:02It's a really good dish.
13:02Thank you, Chef. Thank you.
13:06I've just tasted five really good dishes,
13:09and I'll be honest, there's one dish
13:10that I'd like to give a black jacket to.
13:19That jacket's going to...
13:20I've just tasted five of really good dishes,
13:24and I'll be honest, there's one dish
13:25that I'd like to give a black jacket to.
13:27That jacket's going to...
13:31Ellie, well done.
13:32Good job, Ellie.
13:33Really well done.
13:34That dish was delicious.
13:36Thank you, Chef.
13:37You're about to enjoy the stunning beautiful black jacket loud.
13:39Thank you, Chef.
13:40Good job, Ellie.
13:41Good job, Ellie.
13:42Good job, Ellie.
13:43Good job, Ellie.
13:44Good job, Ellie.
13:45That dish was delicious.
13:46Thank you, Chef.
13:47You're about to enjoy the stunning,
13:49beautiful black jacket loud.
13:51Thank you, Chef.
13:52Good job, Ellie.
13:53Good job, Ellie.
13:54Good job, Ellie.
13:56I did it.
13:58I represented me.
14:00I represented Nevada.
14:01And I can't wait to go home to my little brother,
14:04because he's going to be able to watch his big sister
14:06with a black jacket.
14:09Holy .
14:16This black jacket loud is insane.
14:20Vitamix.
14:24Thank you, thank you, thank you.
14:26I promise you, I will make the most amazing things
14:29in this Vitamix.
14:32Oh, my.
14:35Right, up next, Jada, let's go.
14:37Chef, I am so nervous.
14:39I can't even feel my toes right now.
14:41All right, Chef, so this is Florida on a plate.
14:43It's going to be red snapper that was seared in a pan
14:45and then butter basted.
14:47And then we've got, like, a crushed fingerling potato salad,
14:49if you will.
14:50And why this fish?
14:51My dad, he's a fisherman, so every time he'd have a mangrove
14:53or he'd have a red snapper, bring it home for me,
14:55and I'd fillet it up.
14:57Yeah, visually, it's enticing.
14:58The snapper's an ugly fish, and so you've elevated that.
15:00And you've got that sort of Florida sort of citrus note
15:03coming through.
15:03Yes, Chef.
15:04Really good dish.
15:04Back in line, please.
15:05Thank you, Chef.
15:06Mmm.
15:07Up next, Lisa, let's go.
15:09Chef.
15:09I have a deadly allergy, but I need this black jacket,
15:13so I'm hoping that I nail it, because, obviously,
15:16I can't taste it.
15:17It's almond-crusted scallops, coconut curry sauce,
15:21black rice tossed in some fresh herbs.
15:24This dish was actually inspired off of a chef
15:26that 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,
15:32but he and I worked on this dish, and it was beautiful.
15:35Wow, so you can never eat this dish.
15:37No, never.
15:39Flavors are absolutely bold.
15:41Rice needs another 60 seconds.
15:43Yes, Chef.
15:44But it's you, and kudos for cooking something
15:47that you can't taste and nailing the cook.
15:50Thank you, Chef.
15:51Great job.
15:52Thank you, Lisa.
15:53Wow.
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.
16:09Thank you so much, Chef.
16:11The dish was flawless.
16:12Thank you so much.
16:12And absolutely delicious.
16:13Enjoy.
16:14Go eat on those drinks.
16:15I cannot believe this right now.
16:17Knowing that I got the second black jacket, like,
16:20the youngest chef in this competition.
16:22What's up, bitch?
16:25What's up, bitch?
16:27My dad would be so proud of me right now.
16:30I'm a toddler.
16:35And a toddler.
16:36Yes.
16:37Right.
16:38You five.
16:39Two black jackets are gone.
16:41There are still three more up for grabs.
16:44Understood?
16:45Yes, Chef.
16:46In your last challenge, you pay tribute to your state.
16:49For your next big challenge, we're going to pay tribute
16:51to our host state, Connecticut.
16:55Chefs, when you think about Connecticut cuisine,
16:57you think about seafood instantly.
17:00But Connecticut is also known for pizza.
17:05That's right.
17:06Legendary pizza.
17:07Lunar pizza.
17:08Sally's Abits.
17:10Frank Pepe's.
17:11And, of course, the iconic Mystic Pizza.
17:14You'll be making an incredible elevated pizza.
17:18Get creative.
17:19Got it?
17:20Yes, Chef.
17:20Good.
17:21You've got 30 minutes.
17:23And your time starts now.
17:26Let's go, guys.
17:27Remember the brief, y'all?
17:29Creative, elevated.
17:30Yes, Chef.
17:31Look, look, look.
17:33We have these pizza ovens turned all the way up for y'all, OK?
17:39Is it a pizza challenge?
17:41What'd you grab?
17:44All right.
17:45So I'm doing a little, like, clam malted leek pie.
17:48A lot of pizza chefs in New York kind of like, oh,
17:50if you put clams on something, it's not a pizza.
17:52Like, no that, dude, because clam pizzas is the best.
17:56Honestly, I kind of dig what ambas do and, like, clams.
18:00But those have to be perfectly cooked.
18:07I 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.
18:24It hurts, 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.
18:37Sosage and mushrooms?
18:38Sosage and mushrooms.
18:39Elevated, Chef.
18:40OK.
18:41Elevated, I promise.
18:42I'm elevating it, I hope.
18:43Is Anaya's elevated?
18:45How the hell do you elevate a dough disk?
18:48I have no idea what I'm doing.
18:50Put my knives.
18:52She seemed out of her element.
18:54Anaya is so cocky that she was so thrown
18:57that she didn't get a black jacket off the bat.
19:00And I see with her.
19:03God, I lost my train of thought.
19:05I think I can call my local pizza shop
19:07and have that same pizza delivered to my house.
19:10Don't make me nervous now.
19:12Uh-oh.
19:1315 minutes.
19:14Heard that.
19:1515 minutes.
19:16You're halfway there.
19:17I used to work in pizza shops, so let's go.
19:20Oh!
19:21Hey!
19:22Hey!
19:23Bonjourno!
19:24What are you doing with the figs?
19:26So the figs, I'm going to red wine braise.
19:28I'm going to do whipped ricotta
19:30with preserved lemon and truffle oil.
19:32And then to take it to a next level,
19:34I want to red wine braise figs.
19:38Elevated.
19:39Yes, Chef.
19:42All right, Syd, come on.
19:47This 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.
19:57Merino would probably tell me that it's not pizza,
20:00and it's not Italian, and I disgraced Italy,
20:03but we're not in Italy right now.
20:05Out of the way, everything out of the way.
20:08Two and a half, guys.
20:09Let's go.
20:10Get those pizzas in.
20:12Let's go, guys.
20:13Two and a half minutes!
20:17Good?
20:18Careful, careful.
20:20Anthony, that's going to go quick, dude.
20:23Anthony, go back!
20:24Anthony, go back!
20:25I'm trying to kind of do multiple things at once.
20:27So I have the pizza in.
20:28It's cooking.
20:29I'm going to turn my attention to this salad garnish.
20:31It's going to burn.
20:32Why are you walking away, Anthony?
20:35You should never walk away from a pizza inside of a pizza oven.
20:40Go, go, go, go, go, go, go!
20:42Pardon me.
20:43Excuse me.
20:44I've got to grab mine.
20:45Wait, wait, wait.
20:46There's 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.
21:04It's kind of a nightmare.
21:06Check the bottom.
21:19That's burnt.
21:20I'm a little bit nervous about this one, but maybe I can save this.
21:24You know, I don't have any time.
21:25I've got to roll with it.
21:26Last two minutes.
21:27Oh, my god, Sydney, you haven't even cooked your pizza.
21:30What the ?
21:32I hate this.
21:33I need you here in black jackets with me.
21:35I am so worried.
21:36Get your pizza all the past.
21:37Please, please, please.
21:3930 seconds to go.
21:42I've got to roll with the team.
21:43Oh, my god.
21:44That's burnt.
21:45I'm a little bit nervous about this one, but maybe I can save this.
21:47You know, I don't have any time.
21:48I've got to roll with it.
21:49Last two minutes.
21:51Oh, my god, Sydney, you haven't even cooked your pizza.
21:53What the ?
21:55I hate this.
21:56Come on, Sydney, I need you here in black jackets with me.
21:59I am so worried.
22:00Get your pizza all the past, please, please, please.
22:0130 seconds to go.
22:02Walking hot, behind you, hot.
22:04Y'all are making me nervous floating around with these pizzas.
22:07Oh my god, if someone drops their pizza, I'm crying.
22:0915 seconds to go.
22:11Finishing touches, ladies.
22:13You got this.
22:14Oh, I can't watch.
22:15There you go, Lisa.
22:16There you go.
22:1710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
22:27Well done.
22:30Oh!
22:32All right, everybody happy with their pizzas?
22:36Yes, Chef.
22:37Good.
22:38Let's start with Lisa.
22:40Let's go.
22:41Chef.
22:42Please.
22:43I'm hoping Chef Ramsay loves avocado.
22:44I'm hoping he loves fresh cilantro, or else it's RIP.
22:49Rest in pizza, literally.
22:51All right, describe the pizza, please.
22:53From being California, we love avocado and everything.
22:56So I did chorizo and avocado, spicy marinara.
22:59You also have cojita cheese.
23:01Cilantro and green peppers.
23:03I thought it was a little bit sort of plain Jane to begin with,
23:05but I got the essence of the sort of Spanish influence there.
23:08And the avocado, the tortilla cheese with the sausage.
23:11Delicious.
23:12Really good indeed.
23:13Good job.
23:14Thank you, Chef.
23:15What a start.
23:16All right, next up, let's go for Henry's pizza.
23:19Let's go.
23:20My pizza, it just represents me.
23:22It's not overly complicated, but it also is elevated, for sure.
23:26And that's what I'm hoping to have come across for judging.
23:30What do we have, Henry?
23:31All right, so what we have is whipped ricotta and preserved lemon with prosciutto, red wine braised
23:37figs, and balsamic braised red onion.
23:41I think you've got a really nice Tuscan sort of rich pizza.
23:44But you have to be very careful when you add figs that are soaking wet.
23:47Yes, Chef.
23:48That just makes everything soggy.
23:52The worst thing in the world is soggy pizza.
23:56It's all about attention to detail.
23:58So one little nick is like, hmm.
24:01Hmm.
24:03Not looking too good for Henry.
24:06Next up, let's go for Anthony's pizza.
24:09Let's go.
24:10Chef.
24:11The other pizzas look meh.
24:12You know, they all kind of look underwhelming.
24:14They look pretty simple.
24:15I feel like I definitely took the biggest risk.
24:17I know it's going to taste good.
24:18I'm just really hoping it's not too dark.
24:20So I did a white sauce, a little bit of ricotta folded in,
24:24some guanciale, Calabrian chili, clam.
24:27Clams, where are they?
24:28The clams are chopped up.
24:29I chopped them up a little smaller
24:30so that you kind of get them on the whole pie.
24:33It's hard to detect the clams.
24:35And underneath, it's very, very dark.
24:38You know, that mouthful there for me was just pure burnt flavor.
24:42Yes, Chef.
24:43Which is such a shame, because I love the ingredient combination.
24:46Thank you, Anthony.
24:47What a shame.
24:49Man, I couldn't have that up any worse, could I?
24:52Looks like the pizza challenge isn't going to be
24:54earning me a black jacket today, that's for sure.
24:56Right, next up, Sydney.
24:58Let's go.
24:59Let's go, Sydney.
25:00I'm looking at everyone else's pizza going.
25:02My pizza doesn't have a lot going on.
25:04I'm completely left field compared to everyone else.
25:08Describe it, please.
25:10Chef, today I have a bechamel base as my sauce,
25:13shrimp as the protein, and a little braised fennel
25:16topped after cooking with some avocado.
25:18It looks mineralistic.
25:19Yes, Chef.
25:20A lot of the constructive criticism given to us
25:22throughout the competition is simplicity is best.
25:24I'm trying to learn from what I've been told.
25:27You look at it immediately thinking,
25:29it's a little bit underwhelming because there's
25:30not much going on.
25:31But it is good.
25:33It's a nice lightness.
25:34It's a sort of fragrant pizza.
25:36And it's cooked beautifully.
25:37Great job.
25:38Thank you, Chef.
25:39Wow.
25:40Anaya, let's go, please.
25:43I'm, like, looking up to the pizza gods at this point.
25:46Like, please get me a black jacket, pizza gods.
25:49Please.
25:50Describe the pizza, please.
25:52So, Chef, for you today I have a take on mushroom
25:55and sausage pizza.
25:56Right.
25:57It has a little bit of red wine braised tomato on there,
26:01some fresh sliced red onion.
26:03And I finished it with truffle oil and fresh thyme.
26:07I thought the tomatoes was a bit of an afterthought.
26:09But the way you've blistered them is really nice because it's
26:12sort of purees in that sort of second burst of vibrancy
26:15in your mouth.
26:16But it's a good pizza and also the crust is lovely.
26:19Really good job.
26:20Thank you, Chef.
26:21My fingers and toes are crossed at this point
26:24because I don't want to do another challenge.
26:27The chef who's earned the next black jacket is...
26:45The chef who's earned the next black jacket
26:50is...
26:51Gita, someone's going to walk in.
26:56Here's...
27:02Sydney, congratulations.
27:04Really good job.
27:05Chef.
27:06That pizza was delicious.
27:07Thank you, Chef.
27:08Congratulations.
27:09Thank you so much.
27:10Head over to the black jacket lounge.
27:11I got a black jacket.
27:16I got a black jacket!
27:17No one's in here.
27:20Sydney!
27:24Sydney!
27:32Oh, my God.
27:34I'm trying so hard to not cry for me.
27:35I'm kidding.
27:36I did that.
27:38Take this off!
27:38No!
27:39Take it off.
27:40Undress.
27:41Undress.
27:41Reddress damn does this jacket look good on me
27:47Hey, look what you got, baby
27:49You got a
27:55God
28:00The next black jackets goes to
28:08Lisa well done
28:11Really welcome
28:14Enjoy the lounge you deserve it
28:16Thank you
28:24Come true, baby
28:26I can't believe it
28:28I'm in shock
28:29I just want to make it the black jacket so I could show my daughter and my fiance what I could do
28:35I was going through like a rocky slope in my life
28:38A little bit after I had my daughter of you know losing confidence and thinking that I wasn't going to make it in my career
28:44And this is the opportunity telling you not to give up so you know I'm very thankful for it for sure
28:49Oh
28:51Wait I just parted my makeup off
28:54Right all three of you get yourselves back in the game
28:58Sydney gets her jacket I'm blacked out I hear Lisa gets her jacket I'm blacked out so I have to cook again
29:04Pizza
29:06Saffron
29:07We have one more challenge
29:09And one black jacket left
29:14For your final black jacket challenge you'll all be cooking with the same seven ingredients
29:20Apple
29:23Mustard greens
29:24Elk
29:25Tenderloin
29:26Rhubarb
29:27Idaho potatoes
29:29Crown Royal
29:31And finally almonds
29:33It's up to you what you do with it
29:35But what I want to do is see your imagination
29:37Your 45 minutes start
29:40Now
29:41I worked with these ingredients separately never together
29:44It's going to be challenging but this is it this is the final dance the final song
29:47I'm gonna. Are you going over there Henry?
29:48Yeah
29:49Okay
29:50I'm gonna cook my ass off and hopefully the culinary gods will smile upon me
29:54You have to use all of your ingredients right?
29:56Yes chef
29:57All right
29:58Come on Anaya
30:00You know what the you're doing girl power
30:01I wouldn't even know what I would do in this
30:02I know
30:03That's hard
30:04Yeah
30:05Rhubarb potato
30:06All of those
30:07What's difficult about having to use the same ingredients as your competitors is that
30:21We all have to kind of make this dish our own so whoever elevates this dish to a different
30:26Level that's who's gonna win
30:27I'm gonna switch it up with the potato I think
30:30I'm gonna draw a little bit on my Michelin background for this dish
30:32That's what kind of made me stand out this entire competition
30:36This last black jacket's on the line so now or never for showing finesse you know
30:41Okay Anthony
30:42All right Michelin boy let's go
30:47Oh nice
30:48Okay
30:49And a nice little sear
30:50Oh that's a good idea
30:51I definitely think Anthony's Michelin star background is helping him right now
30:54He made the humble Idaho potato looks like immaculate scallops
31:01That smokes
31:02Those are scallops
31:06Do you have an idea of what you want to do?
31:08I think I'm gonna do a very thinly sliced potato
31:10You kind of put them in a little circle
31:12Okay
31:13I lost two challenges so far
31:15I feel very discouraged
31:16My brain is everywhere
31:17What 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 gonna 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 gonna 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
31:41Like how amazing would it be to have literally all black jackets be women
31:46But at that be one of my friends
31:48She's my girl
31:52Oh
31:53Uh oh
31:54See I knew this was gonna
31:55Put it
31:56She needs to just leave it
31:57Put it in the oven
31:58Put it in the oven
31:59And so
32:00Maybe she does her
32:01Aww
32:03See?
32:04See?
32:05That didn't work out well
32:06Anaya's kind of freaking out
32:07We're not in the business of panicking
32:08We're in the business of figuring out
32:10Get your together girl
32:11I might just scrap this whole idea
32:12Stop
32:13Get your with the potato
32:14Stop
32:15Stop
32:16Oh
32:17Oh
32:18Oh
32:19Oh
32:20Oh
32:21Oh
32:22Oh
32:23Oh
32:24Oh
32:25Oh
32:26Oh
32:27Oh
32:28Oh
32:29Oh
32:30Oh
32:31Oh
32:32Oh
32:33Oh
32:34Oh
32:35Oh
32:36Oh
32:37Oh
32:38Oh
32:39Oh
32:40Are you pivoting?
32:41Yep
32:42It's just gonna be a simple palm puree
32:44Oh
32:45I can't even right now
32:47This girl don't
32:48This is it
32:4928 minutes
32:51Let's see Henry
32:52What are you making for chef today?
32:54All right
32:55So I'm thinking about taking the almonds
32:56And some of the rhubarb
32:58And doing like romesco
33:00What is Henry doing?
33:02I blanch my mustard greens in boiling salted water
33:06Start to braise it with some garlic and chili flake
33:09And some chicken stock
33:10And just kind of let that marry and get sexy
33:12Big sexy
33:13Henry's got an idea
33:14Henry's?
33:15He does
33:16He knows what he's doing
33:17Like in his element
33:18I gotta stand out
33:19You know everything's on the line right now
33:21You know I've made it this far
33:22I'm not ready to go home
33:23Fingers crossed it works out
33:25You make Texas proud Henry?
33:26I'm trying
33:27Yeah let's do it
33:28Make sure you guys give that elk time the rest
33:33I don't even know what a elk looks like bro
33:36They don't have that where I'm from
33:38Elk is really similar to venison
33:41They shrink like so much though
33:43Cause there's no fat
33:44Elk is not a protein that most chefs have ever had their hands on
33:49It's tricky to cook
33:51Those game meats are different
33:53Good luck
33:54I've never worked without tenderloin
33:56So that's kind of my stress point right now
33:59Please let this be like beef tenderloin
34:01Elk really is lean so it needs that extra fattiness
34:06And almonds can add some fat to it
34:08I mean that buttery texture
34:10So almond crusting it just seems like the best option
34:13She's gonna crust it
34:15I don't want Anaya to get a black jacket
34:17And at this rate with the way that she is cooking
34:20She seems frazzled
34:22She does not know what she's doing
34:24Hopefully this stumps Anaya once and for all
34:27You gotta get that crust on there
34:28Yes chef
34:29She's not gonna make it
34:31There's no way
34:32Come on Anaya you gotta hurry up
34:33Yes chef I'm going
34:34Last three minutes
34:36Here we go
34:41Is that Anthony's?
34:44It's beautiful
34:46Yes
34:47Yes
34:48Yes
34:49They helped with them
34:50Yes chef
34:51This competition does remind me of my Michelin days
34:53You're very nervous
34:54You got a lot on the line
34:55You have a Michelin star on the line
34:56But like you have to make this dish perfect
34:58Or you blew it
34:5960 seconds 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
35:07Is that an S?
35:08That was Anaya's
35:09Good job
35:10That's right girl
35:11God nice
35:13It's fine
35:1420 seconds to go
35:20Okay
35:21You got it all on the plate?
35:22Yes chef
35:23How do you feel?
35:24Five
35:25Four
35:26Three
35:27Two
35:28One
35:29Three
35:30Two
35:31Wow
35:32Dude this is gonna be so hard
35:33Oh my God
35:35This is gonna be so hard
35:36Oh my god
35:37It's time to see who distinguish themselves
35:38With a dish worthy of the final black jacket
35:42Henry let's go please
35:46I'm just excited to get this over and done with
35:48I want my black jacket
35:49Jacket okay describe the dish please what I did was a pan seared elk
35:54tenderloin I did a romesco with the blanched almonds braised mustard greens
36:00and then I kind of crisped them up a little bit with some butter it looks
36:03beautiful thank you chef it's you on a plate you cook with such finesse and you
36:06cook with heart thanks chef so the elk is cooked beautifully thanks chef and it's
36:13rested well as well nice and pink in the center but the way you cook greens
36:16that way it has this after lingering greasy effect I'm nitpicking um but the
36:26cook is spectacular thank you thank you chef good job Henry solid stop up next
36:31Anaya please let's go I'm like panicking it's a lot at stake right now there's
36:38only one jacket left so describe the dish please chef for you today I have a simple
36:44palm puree braised mustard greens with apple the elk tenderloin is seared and
36:48crusted in almonds it visually looks beautiful thank you chef you can see
36:52the cook on the tenderloin beautifully done
36:57greens are delicious thank you chef um I think I touched more cream of butter in
37:03the mash I was a bit worried about the almonds not being toasted enough but they
37:06are it's really good thank you chef thank you thank you finally Anthony please let's go I
37:13feel confident Henry and Anaya's dishes weren't perfect so I'm hoping that mine
37:17can pull through I want a black jacket so bad man chef I have an elk tenderloin with
37:22some braised mustard greens some potato fondant it's quite nerve-racking cooking
37:26tenderloin how did you feel you know actually never cooked out before wow
37:30today's first welcome cook is beautiful um be careful when you put so much garlic in
37:35those greens yes chef there's a really nice earthiness to the cook and what you've
37:39done well done thank you pretty well done wow
37:43good job chef thanks bro three really strong dishes and three phenomenal chefs unfortunately
37:49there's only one more black jacket that means two of you will be going home the ladies are our
37:57powerhouses but you know you can't count me and Anthony out of the fight we're the last two
38:01gents for a reason so hard there's only one more black jacket that means two of you will be going home
38:21Henry yes chef step forward
38:27Henry that dish was good
38:34unfortunately it wasn't good enough
38:40yes chef you've done yourself proud you've done Texas proud it's obvious there's a bright future for
38:46you thank you chef thank you thank you very much give me your jacket please yes chef thank you bye
38:54Henry never ever easy this competition really tested my ability to dig down deep and give even more
39:04than I actually thought I had to give and I'm just super excited to take everything that I've
39:07learned here at Hell's Kitchen and just apply it to the restaurant back in Dallas Anaya Anthony please step
39:14forth there's only one black jacket left congratulations goes to Anaya you've earned it girl congratulations
39:35thank you so much chef thank you spectacular go get it I'm a little shocked because I didn't think Anaya's dish
39:42looked that pretty there goes my jacket oh my god the emotional distress I felt today is all worth it
39:51oh Anthony I want you to continue you've got youth on your side and you've got a great brain on your
40:00shoulders thank you chef please give me a jacket young man I appreciate it thank you but you did some
40:05great things here thank you so much remember that I really appreciate the opportunity thank you
40:08take care of it you know it's definitely rough I would have loved to get the black jacket but
40:13ultimately I can leave holding my head high I talked about fair amount during this competition but I
40:19definitely held my own and I backed it up I think I'm the only chef ever from Iowa to be on the show so
40:24I'm proud of that
40:30Anaya is walking through the door yay
40:34oh my god holy that makes me feel so good I mean we always told one another like we're gonna make it to
40:45black jackets but it's easy to give up hope when you kind of have everybody walking in through that door
40:51we did it we did it we did it we did it oh my god
40:57holy crap we beat the boys
41:01yeah I'm a winner winner chicken dinner a winner winner elk tinderloin dinner
41:07oh my god thank you listen I mean history in the making
41:27female all five black jackets are female this is history in the making and I am a part of it
41:38what what the are you wearing what's on here I'm wearing I'm wearing it I'm wearing it
41:48black boys oh mate I would go dancing with Marino in a heartbeat and you gotta take it back to the
42:00if disco wasn't dead before it certainly is now oh my god down away thank you so much chef you should
42:09be incredibly proud honestly seriously thank you well done come on
42:18next time on Hell's Kitchen Battle of the States good night
42:23guys it's just us in here when the chefs decide to cut loose
42:28do you want to do one Anaya yes cheers will they celebrate a little too much
42:33I think I need to throw up
42:36and when their performance in the kitchen begins to suffer
42:43whoa whoa don't stand there stare at an eye let's go
42:47yes chef will chef Ramsey discover what they've been up to
42:51I found this oh my god I am mortified right now
42:56it's all next time on Hell's Kitchen
42:58that is the first
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