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00:00What the hell?
00:01Why would you do that?
00:02The chefs were tasked with creating unique scallop
00:05dishes.
00:06I can't get this one open.
00:07For a chance at the highly sought after.
00:09Pushing pass.
00:10From the blue team, Antonio, Chris, and Jaden
00:14drew high praise.
00:15Scallops are cooked beautifully.
00:17While Lisa, Jada, Anaya, and Kat were the top contenders
00:21from the red.
00:22Great job.
00:23Ultimately, it was Anaya from Delaware.
00:25Outstanding job.
00:26Well done.
00:27And Chris from New Jersey.
00:29Who were awarded the punishment passes.
00:31I'm blanking.
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.
00:41It looks over the top.
00:43New York's Maddie.
00:44If you serve this in the restaurant,
00:45they are sending it back.
00:46Montana's Chase.
00:48It looks like Kat's puked up in there.
00:49And Alaska's Carlos from the blue team
00:52were big disappointments.
00:53Solid.
00:54What does that tell you?
00:55It's over good, Chef.
00:55In the end, it was.
00:57Carlos.
00:58I'm ready.
00:59I'm ready.
01:00Jada from Florida impressed early on appetizers.
01:02Delicious risotto.
01:03Really good.
01:04While on the fish station, Kat from Maryland.
01:05We're not going to half cook a scallop.
01:06And Maddie from New York were both in a confused state of mind.
01:09Two pork, two chicken, one half.
01:10Oh, my.
01:11Sinking the red team's chances at completing service.
01:12All of you, get out.
01:13In the blue kitchen.
01:14I just put peas in the risotto.
01:15Louisiana's Bradley struggles with risotto.
01:16It's broken.
01:17It's broken.
01:18Restart it.
01:19Restart it.
01:20And Chase's flatbread fails.
01:21Roll bread.
01:22Brought about an early end to the blue team's service.
01:23Get out.
01:24At elimination, the red team nominated.
01:25Maddie.
01:26And.
01:27Cat.
01:28While the blue team nominated.
01:29Chase.
01:30And.
01:31Bradley.
01:32But in the end, Chef Ramsay sent.
01:33Maddie.
01:34Home.
01:35Ending her dream of becoming head chef at Hell's Kitchen Foxwood's Resort Casino.
01:39Ends now, the continuation of Hell's Kitchen.
01:40Get out of there.
01:41Tomorrow's a new day.
01:42You're still here.
01:43You're still here.
01:44You're still here.
01:45Fighting chance.
01:46Israeli men.
01:47You're going to be out.
01:48Oh.
01:49You're out.
01:50You're out.
01:51Now it's straight to Hell's Kitchen Foxwood's Resort Casino.
01:55You're amazing.
01:56Oh, my God.
01:57As well.
01:58Oh, my God.
01:59This is so hot.
02:00You're pretty good.
02:01All right.
02:02I'm waiting for this.
02:03You're happy.
02:04Come on, you're ready.
02:05Thanks for the rest of your day.
02:07You're still here.
02:08You're awesome.
02:09Fighting champs.
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,
02:21but tomorrow's a new day, and we'll cowboy up.
02:24I'll still say, I mean, I'm a little bit flustered
02:27still from that whole situation, so I'm a little bit, yeah.
02:30Kobe didn't win every game.
02:32Kobe had bad games too.
02:33Bounce back.
02:35Your hair is really long.
02:37Thanks.
02:37That's why you got such big bun.
02:39Yeah.
02:40That girl got out of fat ass.
02:44You can't, just look at the hair.
02:45Woo!
02:49Being a female chef, you don't really
02:51run into a lot of other female chefs.
02:54And here, it's like you're surrounded.
02:56It's been really fun because we're all just hanging out,
02:58and we're bonding after a really tough day.
03:01Mine too, though.
03:02I mean, you win, but dude, it's just
03:05those scopes aren't made for us.
03:06They're not.
03:06Shakira, Shakira.
03:07She said the hips don't lie, girl.
03:16Howdy.
03:17How you doing?
03:18Good.
03:19How about you?
03:21I got back here yesterday.
03:22I'm like, all right, we'll bounce back.
03:23We'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.
03:34I don't know how much more of this I can take.
03:36It's going to keep getting harder and harder.
03:38This is meant to be one of the hardest things we're ever going to do.
03:41This is one of the hardest things I've ever done.
03:42It is.
03:44I've already overcome so much in my life.
03:46I'm not going to let Hell's Kitchen bring me down.
03:48I'm going to keep going.
03:49And I'm going to hopefully lift my teammates up and keep them here with me.
03:53Whatever motivates you, dude, just think about it, man.
03:56Just don't give up.
03:58Keep your head up, man, and think about it, dude.
04:01Absolutely.
04:11Hey, guys, guys.
04:11Chef's outside.
04:12He needs you urgently, all right?
04:14Get out right now.
04:14Everybody get up and go.
04:21Run, run, run, run, run.
04:23Who did it?
04:24Come on, let's go, let's go, let's go.
04:27Not what I was expecting.
04:31I know we got kicked out of dinner service last night,
04:33but you didn't have to call the police on us.
04:37Good morning.
04:38Good morning, Chef.
04:40What a beautiful day.
04:43Right, these incredible local police officers put their lives on the line
04:49to 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.
04:58Understood?
04:59Yes, Chef.
05:00Off you go.
05:01Let's go, guys.
05:04It's a little nerve wracking thinking.
05:05I've never seen any of these people cook an egg,
05:08so who knows how it's going to go.
05:10I'm down some eggs if you guys, is that cool?
05:13We'll do steak and eggs.
05:15In this morning's speed breakfast challenge,
05:17the teams are tasked with serving breakfast
05:19to the state of Connecticut's finest police officers.
05:23Red team, our guests are sitting down, yes?
05:25Yes, Chef.
05:26Let's give back to the community, shall we?
05:29For their entree, diners will have the choice of steak
05:32and eggs, lobster Benedict, a Monte Cristo breakfast
05:35sandwich, or sticky toffee waffles.
05:38Redemption service, yes?
05:39Yes, Chef.
05:41The first team to serve all their tables wins the challenge.
05:46Blue team, here we go.
05:47First table of officers, two steak and eggs.
05:49Two Benedict, one waffle, one Monte Cristo.
05:51Heard?
05:52Yes, Chef.
05:53Let's go.
05:54Guys, three minutes, first two steaks.
05:55Two steaks, heard.
05:57Here we go, ladies.
05:57Two waffles, two Benedict, two steak and eggs.
05:59Heard?
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,
06:12so I'm going into this feeling really, really confident.
06:14Take both the plates.
06:15I got the steaks.
06:15You got the steaks, front ones, front ones.
06:18Right behind, right behind.
06:19Right behind.
06:24Hey, blue team, who made the scrambled
06:27eggs?
06:27Jaden did.
06:28Come over.
06:30I got one nice soft and fluffy, and one overcooked.
06:33It's the same table, soft and fluffy.
06:35Let's go, again.
06:36Let's go.
06:37What are you just doing with those eggs?
06:38You got the garnish going?
06:39We're cooking brunch.
06:40There should be no hiccups.
06:42Beautiful egg, Chef.
06:43Good.
06:44That's your job, young man.
06:46Let's go.
06:47Go, please.
06:48Go.
06:49Let's get it, baby.
06:50Go!
06:51One team, one dream.
06:52As Jaden and the blue team recover
06:54after getting a little scrambled.
06:56That's the way I like it.
06:58Over in the red kitchen.
07:00How we looking, Benny's?
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
07:09brunches for 400 or 500 covers.
07:11So it's going to be a breeze for me.
07:14Blocks are about ready, mama?
07:15Blocks are ready in 30 seconds.
07:18Having been up on the chopping block, my confidence isn't
07:21where I needed to be.
07:22Let me cut.
07:23Let me cut.
07:24Let me cut.
07:24So I'm kind of just talking to myself.
07:25Kat, kick it in gear, girl.
07:27Do what you got to do.
07:28Walking right behind down the line.
07:30Waiting on two Benny.
07:32Good.
07:33Coming up right behind, Chef.
07:34Come on, ladies.
07:35Chef, Benny's right behind.
07:39Red team.
07:39Yes, Chef.
07:41Yes, it's fast.
07:42Yes, it's furious.
07:43Yes, they're police officers.
07:44But that lobster towel is undercooked.
07:46Who put that on the plate?
07:48I did, Chef.
07:49Come on, Kat.
07:49Come on, come on, come on.
07:50Yes, Chef.
07:51Take them back.
07:53I love Kat, but I mean, come on now.
07:56Get that butter hotter.
07:57Butter poached and a lobster tail.
07:59I mean, it's really, really hard to that up.
08:02Do you need some of the food that I brought?
08:04Oh.
08:06Come on, ladies.
08:07Oh, come on.
08:08Yes, Chef.
08:10Two beanies are up for the refire.
08:13That's better.
08:13Yes, Chef.
08:14As Kat and the Red team finally serve their first table
08:18of 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 state, two Monte Cristo.
08:26Yes?
08:26Yes, Chef.
08:27Waffle, we good?
08:28I'm good.
08:29I'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.
08:41They're walking.
08:42They're walking.
08:44Behind you, Chef.
08:44Two waffles, Chef.
08:47Two waffles, Chef.
08:50Chuck, lovely waffles.
08:52Thank you, Chef.
08:53With both teams finding their groove.
08:55We're good.
08:56We're good.
08:57You guys, you guys drive it.
08:58Entrees are flying out of each kitchen.
09:01We're neck and neck, guys.
09:02Let's go.
09:03Neck and neck.
09:04And Chef Ramsay is moving on to the Red team's final table.
09:08Two waffles, two Benedict, two steak and eggs.
09:10Heard?
09:10Yes, Chef.
09:11Let's go.
09:12How long on two steaks?
09:14One minute.
09:17It'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.
09:31Hey, hi.
09:32Hi.
09:33Hi.
09:35Tara.
09:36Come on.
09:37It's still rare.
09:38It's got to be mid-rare.
09:39Yes, Chef.
09:40It's rare.
09:41Come on.
09:42Right behind, Chef.
09:43Cara Marie swears up and down that even though she's vegan, she can 100% cook a steak perfectly,
09:49and it's not really showing through right now.
09:53We need to pull back.
09:54Are you still good?
09:55I'm good.
09:56It's fine.
09:57Let's go.
09:58Final table.
09:59Two Monte Cristo, two waffles, one Benedict, one steak and eggs.
10:02Yes, Chef.
10:03Everybody, one minute out.
10:04Let's go.
10:05One minute out.
10:06First to finish is winning tonight.
10:08Let's go.
10:09Yes, Chef.
10:10I'm waiting for you.
10:11Right behind.
10:12Walking steak.
10:13Come on.
10:14Walking steak.
10:15Oh, Cara.
10:16It's raw.
10:17OK, Red Team, come here.
10:18Oh, no.
10:19Yes.
10:20Oh, no.
10:21Yes.
10:22Oh, no.
10:22Come here.
10:23Yes, Chef.
10:24Yes, Chef.
10:25It's still raw.
10:26It's ice cold.
10:27I can't send that.
10:28Yes, Chef.
10:29Switch stations.
10:30Somebody.
10:31OK.
10:32Now, another steak is coming back blue.
10:34I mean, the thing is moving.
10:36You know, that is unacceptable.
10:38Young lady.
10:39Yes, Chef.
10:40Hey, you'll get arrested in a minute.
10:41Yes, Chef.
10:42Don't lose your momentum, ladies.
10:43Come on.
10:44Give me five minutes on the steak.
10:45Walking steak.
10:46Walking steak.
10:47Let's go.
10:48Come on.
10:49Peaceful.
10:50Thank you, Chef.
10:51Thank you, Chef.
10:52Thank you, Chef.
10:53Thank you, Chef.
10:54It's still raw.
10:55It's still raw.
10:56It's ice cold.
10:57It's ice cold.
10:58I can't send that.
10:59Yes, Chef.
11:00Come on.
11:01Beautiful.
11:02Thank you, Chef.
11:03The steak's spot on now.
11:04Walking behind, please.
11:05Let's go.
11:06Gently, gently, gently.
11:07You can break the egg.
11:08Come on, ladies.
11:09Last table.
11:10Two steaks.
11:11Two waffles.
11:12Two baddies to sell the last chicken, and we're done.
11:13Yes.
11:14Come on, girls.
11:15Come on.
11:16Come on.
11:17We've got to beat the boys.
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.
11:26Get those other ones up.
11:27We're ready.
11:28Where's the waffle?
11:29In hand.
11:30Walking right now.
11:31Come on, waffle, please.
11:32Let's go.
11:33Don't drop anything.
11:43With a dining room full of police, both the blue and red teams are racing to finish their
11:48last table.
11:49Waffles are 30 seconds out.
11:50We're plating in 30 seconds.
11:52OK.
11:53Get those other ones up.
11:54We're ready.
11:55We're ready.
11:56We're ready.
11:57We're ready.
11:58Where's the waffle?
11:59In hand.
12:00Walking right now.
12:01Come on, waffle, please.
12:02Let's go.
12:03Blue team, congratulations.
12:04Hit the bell.
12:05Well done.
12:06Go.
12:07Go.
12:08It 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
12:28experience for all of you.
12:29You're going to go on a very private, exclusive, all-access tour at the stunning Mystic Aquarium.
12:36Ooh.
12:37Hey.
12:38Aw.
12:39After that amazing experience, you're going to enjoy a delicious, exquisite Italian lunch
12:44at the beautiful Tortoria Amalfi.
12:46And do you know what?
12:47It's so good.
12:48I'm going to join you for lunch.
12:49Hey.
12:50Red team, as you can see, dining room needs to be reset.
12:55A major cleanup throughout.
12:56And then after that, prep the kitchens ahead of tonight's service.
12:59Both teams head to the dorms.
13:01Ladies, Chef Michelle will call you when they're ready.
13:04Yes, Chef.
13:05I told 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,
13:15all I'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
13:25for me as it was last night.
13:27Come in.
13:28Hi, Chef.
13:29To David.
13:30Yes, Chef.
13:31It just keeps on compounding my anxiety and depression.
13:36Um, 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.
13:45I got into a really tough mental place.
13:48And 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.
13:56I'm sitting here struggling with the idea of leaving and quitting.
14:00Your health, your well-being is way more important than this competition.
14:03Yes, Chef.
14:04You have to work on yourself.
14:05Thank you, Chef.
14:06Give me your jacket, please.
14:08Thank you, Chef.
14:09Thank you for the opportunity.
14:10Please.
14:11I really appreciate it.
14:12Keep 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.
14:38Hi.
14:39Can you say hi, Chefs?
14:41Say hi, Chefs.
14:43My 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.
14:51Good job.
14:52All I can think about is how much I wish he was here to go and see this with me.
14:58Whee!
14:59Oh!
15:00Whoa!
15:01Whoa!
15:02Whoa!
15:03Whoa!
15:04Whoa!
15:05Whoa!
15:06Juno's gonna go get it.
15:07There you go.
15:08They love when you tap their tongue.
15:11Oh!
15:14I thought I was the whitest thing on earth, but looking at these whales definitely got a
15:18little competition.
15:20Yay!
15:21Bye, Juno!
15:22While the blue team is enjoying the environment at the aquarium, one member of the red team
15:28for some reason is having a bad reaction to her environment.
15:39On top of being allergic to Connecticut.
15:44I 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.
16:01She's going like this and grabbing the plates.
16:04I'm like, oh my God.
16:06Guys, if you are sneezing on the plates, you need to redo it, okay?
16:10I'm not sneezing on the plates, I promise.
16:13I'm not sneezing on no plates.
16:15While the red team learns that punishments are nothing to sneeze at, the blue team is
16:23doing some plate cleaning of their own.
16:26This is bananas.
16:28Mmm.
16:31Are we good?
16:32Yes, yeah.
16:34How nice it to be out.
16:36Finally.
16:37Come on.
16:38I'm like sitting down with the goat right now.
16:40I take none of that for granted and I'm in awe right now.
16:43Any questions, fire 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?
16:54It's taken me over three decades to get where I have.
16:56This didn't happen overnight.
16:58When I get comfortable, I need to be uncomfortable because that's where the learning starts.
17:02You'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.
17:07So that role of a chef today is just so much more exciting than it was 15, 20 years ago.
17:12To actually be eye to eye with him and not being told to off, I mean, it's such a rewarding
17:20experience 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
17:29it's back 1,000 miles an hour, so.
17:31You have probably more stress than any chef we all know.
17:35When 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'll wake up
17:42with the 11 problem because then it's battered away.
17:45It's gone.
17:46That was a badass response.
17:49Inspiring.
17:52As 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.
18:01Show me a score real quick.
18:01But one chef needs to be schooled on the fish.
18:05If 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?
18:17Really 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 don't you leave him like this?
18:29But this is not looking good.
18:30You're stressing me out, though.
18:32You're about to get on my nerves already.
18:33Mm-mm, mm-mm, mm-mm.
18:35We're starting out bad.
18:36Yeah, I'm not doing this.
18:46Ladies.
18:47Yeah.
18:48On the fish, pass me a piece of salmon, please.
18:51Make sure that's beautifully seasoned.
18:53My fish goes skin side down.
18:55If the pan's moving too hot like that is,
18:57a touch more oil in there, cool it down.
18:58I can still play with my time.
19:00I just leave it there, cooking slowly.
19:03If we're backed up, you've got to get out of the pan
19:04and just sit it nicely on your resting rack.
19:08This feels great learning under Chef Ramsay.
19:10So my confidence level is pretty high right now.
19:15Mourinho.
19:16Yes, 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
19:31at Foxwoods Resort Casino.
19:33Good morning, everyone.
19:35Yes.
19:36And tonight, Chef Ramsay has invited VIPs
19:39to dine at the chef's tables.
19:40What are you cooking?
19:42The blue team will be serving up hip-hop legend Fat Joe.
19:45What would you do if you were 25 all over again
19:47with the knowledge you've got now?
19:48I wish.
19:49I'd be a gazillionaire.
19:51As opposed to a billionaire.
19:52Yeah.
19:53While famed restaurateur and owner of New York Hotspot say less,
19:58Dara Mirjahan-Giri will be dining in the Red Kitchen.
20:01Good evening, gentlemen.
20:02I'm here on some great things, though.
20:04Good.
20:05Thank you for joining us.
20:07I'll have the beef wellington.
20:09I'll do the halibut.
20:10In addition to the classic menu,
20:13Chef Ramsay has added a duck confit salad with a maple glaze.
20:16Some cranberries in there for a little bit more sweetness
20:19because 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,
20:27both 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, now.
20:35On order.
20:36Let's go, guys, yes?
20:37Yes, sir.
20:38Four covers table two.
20:38Two results and two scallops.
20:39Let's go.
20:40All right.
20:40Two scallops.
20:41All right.
20:41I need eight.
20:42Let me know when that is two minutes out.
20:45You should know eight minutes.
20:47I'm starting us off with a bang.
20:50I got to start off strong to make sure that everybody else
20:54has a good service.
20:56You got two lobster in?
20:57Your lobster's dropped.
20:59Here, let's get your 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...
21:05Chef Ramsay puts me on the station with Bradley.
21:07Don't mix it up, because I have...
21:09You have to.
21:09I know, I'm not.
21:09I'm just swirling the butter.
21:10That's what doesn't break, Chef.
21:11Bradley's great, but he panics,
21:13and I'm fully preparing for that to happen.
21:15I 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 move.
21:21Hurt, hurt, hurt.
21:22Salt?
21:22You got salt?
21:23I got salt.
21:23I got salt.
21:24One walk-in right now.
21:26Two risotto.
21:27Can you run these?
21:28Beautiful.
21:28I need that lobster out.
21:30Scallops, Chef.
21:32That's not even...
21:33Not done.
21:34That's not done.
21:34Lobster tail, please.
21:35Put it on the heat.
21:37Swirl, swirl, swirl.
21:38Lobster tail, please.
21:40This is a little...
21:41No answer.
21:42Lobster tail, please.
21:43Lobster tail.
21:44Tell me you're walking.
21:46I'm finishing the lobster now.
21:47That's...
21:48One minute, Chef.
21:49Oh, f***.
21:50Hey, just don't come here.
21:51Come here.
21:51Come here.
21:52It's our first table.
21:54It's got to come together.
21:55Yes, Chef.
21:55And I'm not going to go any further
21:57until we all synchronize.
21:58Yes, Chef.
21:58We eat beautifully.
21:59Come on.
22:00Yes, Chef.
22:00How?
22:02Get it together, yo.
22:03Everyone's looking at me right now
22:05for these lobster tails.
22:07Real time?
22:08Real time.
22:08Real time.
22:09You guys are both talking to me.
22:10Relax.
22:11One at a time.
22:11Hey, one at a time.
22:12You think you're not overwhelming me right now?
22:15Behind with lobster, Chef.
22:17Let's all back off of Bradley.
22:18Nice and cooked.
22:23Let's go.
22:25With the blue team's first appetizers
22:27earning rave reviews.
22:29Delicious.
22:30How's yours?
22:31Really good.
22:32Really good?
22:32Oh, my God.
22:33Over in the red kitchen.
22:35Okay, ladies, here we go.
22:36Yes, Chef.
22:36Yes, Chef.
22:37Four covers, double 26.
22:38Two risotto, two scallops, one table side.
22:40Heard?
22:40Yes, Chef.
22:41Good.
22:42Let me know when I can drop that scallop.
22:44Yes, ma'am.
22:44I'll let you know right now.
22:45Can you wash that for me while you eat scallops?
22:47Absolutely.
22:48I'm working with Elena tonight, and I like Elena.
22:51I need that pan.
22:52That's for my scallops.
22:52I'm sorry.
22:53I'm sorry, baby.
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.
23:05Okay, let's go.
23:07Three minutes out.
23:08Three minutes on up.
23:09Three minutes heard.
23:10I feel like I am setting a good tone for the kitchen.
23:13Are we good, Fish?
23:14I'm good.
23:15Just waiting for them to finish.
23:15Finish cooking.
23:16Absolutely.
23:17And I'm loud, so I'm vocal.
23:20All right, ladies, drop lobster tails.
23:21Two lobster tails.
23:22Drop them.
23:23Lobster tails now.
23:24Probably look scallops.
23:26I'm probably louder than Chef Ramsay.
23:27You let me know when you're ready to walk,
23:29and I'm with you.
23:29Yes, ma'am.
23:30Don't tell them I said that.
23:32Down.
23:33Walk in.
23:40Very nice, that risotto.
23:41Beautiful.
23:42Service, please.
23:44With the red team off to a strong start.
23:46Buttery, delicious.
23:47Absolutely incredible.
23:49Both kitchens are sending out appetizers at a steady pace.
23:53It's like I've never had this before.
23:55I love it.
23:56Allowing Chef Ramsay to move on to the blue kitchens first.
24:00Entree, two halibut, two strip.
24:01Good movement.
24:02Let's go.
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.
24:10Oh, yeah, he'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, I think I might need to medic it, dude.
24:28Dude, so bad.
24:30Ah, medic?
24:32Medic?
24:33Is there a medic?
24:33It's 45 minutes into dinner service,
24:41and Louisiana's Bradley.
24:43You good on that?
24:44You need a flip?
24:45Yes.
24:45Please check that for me.
24:49me, dude.
24:50Oh, I just burned myself hella bad.
24:52Has 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, where were you?
25:03We're working around hot , yeah, 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.
25:13Figure it out.
25:14You good, buddy?
25:16Back.
25:16I got some burn cream.
25:17We're good.
25:17Let's go, bro.
25:17Let's go.
25:18Let's go.
25:18Time to push.
25:20200 for two strip.
25:21Give me a time.
25:22Nine out on strip.
25:24Nine?
25:25Aren't they already?
25:26Just touch them.
25:27Aren't they already rare?
25:28Yeah, it's the rare, chef.
25:29Look how thin they are.
25:30Okay.
25:30Yes, chef.
25:31Nine minutes.
25:31Isn't that going to overcook them?
25:32Yes, chef.
25:33Five out on strip.
25:35now, man.
25:36I'm feeling a little nervous on this meat station.
25:40I'm hoping that chef Ramsay realizes that I do know what I'm doing.
25:44Chef's up.
25:45Walking to Hallie.
25:46It's halibut right here in the middle.
25:48On your left, chef.
25:48Right here?
25:49Yes.
25:50Walking to strips.
25:51Coming down behind.
25:54Nicely cooked, the halibut.
25:55Oui.
25:58Paul, come here.
26:00That's medium rare.
26:04Cooked perfectly.
26:04Thank you, chef.
26:05But if you said nine minutes, it's going to be overcooked.
26:07Yes, 100%, chef.
26:08Bounce back.
26:09Thank you, chef.
26:12Cook just right.
26:14Let's go, guys.
26:15Let's keep pushing.
26:16Come on.
26:16We're making food, baby.
26:19Don't order.
26:19Four covers.
26:19They were 24, yes?
26:20Entree to Summon to Wellington.
26:22In we go.
26:23Let's go.
26:24Are you good to rise in five, ladies?
26:25Five minutes.
26:26Yeah, give me five.
26:26I don't really have much skin-on-salmon cooking experience.
26:31I was just trying to make sure you're good.
26:33That's all.
26:33No, I trust you.
26:34OK, OK.
26:34I can feel everybody just, like, looking at me.
26:38And I'm like, I just have to tone everything out,
26:42get these salmon cooked, and get this food out.
26:44Walking salmon.
26:45Walking to salmon.
26:48Ladies.
26:50Ladies.
26:51All of you.
26:52Yes, chef.
26:52So the wellings are cooked beautifully.
26:55This comes on a tray.
26:56It's not even hot.
26:57I've got one raw and one overcooked.
27:01Start the table again.
27:02Yes, 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?
27:25Heaven.
27:27Over in the blue kitchen.
27:29Fire now, two wellington, one salmon.
27:30Chef's table.
27:31Two wellington, one salmon.
27:32Heard.
27:33Need how much time?
27:34How long are the wellies?
27:35Plus the rest.
27:36It needs 12 to 14 minutes, brother.
27:3812 to 14?
27:39Yeah.
27:41Let me tell you something.
27:42Fat Joe's about to be skinny Joe.
27:44If I wait any longer for this food.
27:47How long till I can fire salmon, fellas?
27:48I'm looking over at these guys,
27:52and they're just, they're just like,
27:54I don't know.
27:55I don't know.
27:56Can, can you drop the salmon?
27:58Like, what?
27:59Those need 12 minutes?
28:00I'm checking them now, Chef.
28:01Okay, you don't need 12 minutes.
28:03Yes, Chef.
28:03So I can go ahead and start my salmon, yes?
28:05Yes, Chef.
28:06We'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 in your on salmon.
28:17Yeah, yeah, yeah, yeah.
28:18Yeah.
28:20Coming down.
28:22Hot, hot, hot.
28:23Where's the salmon?
28:24Behind.
28:25Damn!
28:26Thank you, Chef.
28:26Appreciate it.
28:28Look at this.
28:30Go.
28:31With the blue team's entrees
28:33finally making it over to their chef's table.
28:35This was worth the win.
28:37Preventing Fat Joe from needing a name change,
28:40over in the red kitchen,
28:41Chef Ramsay's ready to...
28:43Fire now, chef's table.
28:44One salmon, one lamb.
28:45Yes, Chef.
28:47How's the lamb looking?
28:49She has to cook them skin side down.
28:51Yes, Chef.
28:53Look, 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?
28:59Pop it in the oven for like two minutes.
29:00Yeah, Max.
29:01This is the second time
29:03she'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.
29:12Alexandra.
29:12Yes.
29:13Whilst it's all giggly and laughing,
29:14but let me tell you something.
29:15I've slowed the whole thing down.
29:17We're right back to up.
29:17I apologize, Chef.
29:19There's a third time I've heard you giggle tonight,
29:20but it's all funny going on.
29:22Is that clear?
29:23Yes, Chef.
29:24Thank you for your feedback.
29:27You can't make this
29:28up.
29:29We are quite literally here
29:31to 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.
29:45Go, please.
29:48Please enjoy.
29:54Table four and fire.
29:56Entree, one welly, one salmon, two lamb.
29:58That's it.
29:59Let's go, guys.
30:00In that oven, now.
30:01In this oven?
30:01Yes, in this oven, now.
30:03Go.
30:03Can I put my salmon in the oven, please?
30:05Yes.
30:06Two out on two lambs, one welly.
30:09All right.
30:09All right, two minute warning.
30:10Yes, we have a few hiccups, but all in all right now, we're settled and we're focused.
30:16Let's go.
30:17Wellington lamb, let's go.
30:19I've got the garnish.
30:19I need one more minute on lamb.
30:21Be real with me, one or two.
30:24That's still cold.
30:25What?
30:26It's cold.
30:27How long, blue team?
30:28I need two more minutes, guys.
30:30It's going to be realistic.
30:30Dude, you've got to keep it real with me from now on.
30:32This is not going to work.
30:34Salmon's out of the pan.
30:35And I don't know what else to do, all 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.
30:44Hey, hey.
30:45Chef, don't snap at me.
30:47Man, look at me.
30:48Hey, just stop.
30:58It's an hour and a half into dinner service and bickering on the blue team.
31:02Dude, you've got to keep it real with me from now on.
31:05Guys, guys, guys, guys, guys.
31:06I'm not getting yelled at for this.
31:06Hey, hey.
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.
31:13Chef, don't snap at me.
31:15Man, look at me.
31:16Hey, just stop so 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?
31:26Let'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.
31:35Walking lamb right now.
31:37Coming down.
31:39Sorry, Chef.
31:40Keep hanging in there, all right?
31:41Let's keep your head up.
31:42Keep going.
31:42This is a scary sight, bro.
31:45Oh, boy.
31:47Hey, all of you, come here.
31:49Come here.
31:51We're going to kick them off.
31:52They're failing.
31:53They're failing.
31:54Loutine's finished.
31:55I've just waited 21 minutes for that table, and 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, kept bringing them.
32:11They wouldn't listen.
32:12Right.
32:12Come back with two names that you could do without to make your team stronger.
32:17Yes, Chef.
32:18Will you, yeah?
32:19Yes, Chef.
32:22Nice job, ladies.
32:23Nice job.
32:26Four covers, table 25.
32:27Halibut, Wellington, two chicken.
32:29Yes, Chef.
32:29Six minutes.
32:30Chicken herd.
32:30Uh, I can start the chicken.
32:32You ready to go on two halibut?
32:33You're doing salmon?
32:34I'm doing Hallie's.
32:35Okay.
32:37I'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.
32:41Yes, Chef.
32:41Hold on.
32:42Stop.
32:43She just told me it's in.
32:44I don't know if you're trying to be smart.
32:44No, I'm resting, Chef.
32:46To put back in to be fired.
32:47Keep that for an emergency.
32:49Yes, Chef.
32:50If I say Wellington in, it means Wellington in.
32:51Yes, Chef.
32:52Is that clear?
32:53Because in 20 minutes' time, I think that's going to be overcooked.
32:55Yes, Chef.
32:56What do you think?
32:56Yes, Chef.
32:57Get it in.
32:59I'm frustrated.
33:00A lot's going on.
33:01My partner's kind of in la-la land.
33:03Can you poke it?
33:04Poke it?
33:05We need the skin side for the feet.
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, disintegrating before our very eyes.
33:15How long on chicken?
33:16It'll be there in one minute.
33:17Exactly, because she's asking for it.
33:20Wow, I 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, but 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, but you...
33:38Anaya, leave me be.
33:40We can walk wellies when you're ready.
33:42Walking wellies.
33:42Behind.
33:44Coming through.
33:44Behind.
33:45Hot.
33:46Hot.
33:46Behind.
33:47Walking.
33:47Hot.
33:48How long on chicken?
33:50Coming now, Chef.
33:51Red team, come here.
33:59Yes, Chef.
34:00Coming down.
34:01Yeah.
34:02So now the Wellingtons are mid-well.
34:03See how overcooked that is?
34:05That's just...
34:05That's just...
34:06We're not even in sync.
34:08We're not even together.
34:09We're not even pushing each other.
34:10Get out.
34:12Yes, Chef.
34:13Get out.
34:15Hey, and ladies, I slowed it down.
34:18I'm cooking the salmon.
34:19I'm cooking the scallops.
34:20I'm trying to get the timings right.
34:22She's laughing, giggling.
34:23Come back to me with two individuals they could do without.
34:26I'm done.
34:27Get out.
34:28Yes, Chef.
34:29Get out.
34:30Again.
34:31Again.
34:32I'm mad now.
34:33Like, this is annoying.
34:35I knew Anaya was going to go off.
34:37She is hot.
34:38The real question is, what the f*** happened?
34:41Fish again tonight.
34:43The f*** wellies got us kicked out.
34:45What the f*** are you talking about?
34:46It wasn't just...
34:47It wasn't just the f*** that.
34:49You had two salmon, two halibut, and that was what put our wellies back.
34:55No, the two salmon and the two halibut.
34:56That was just us.
34:57It over-rested because we couldn't tell.
35:00Why are you yelling?
35:01Why are you yelling?
35:02I'm not yelling.
35:02You're the only one.
35:03I suggest you calm down a little bit.
35:05No, no, no.
35:06That's...
35:07No, it wasn't about to happen.
35:08Hey, this is not f***ing productive.
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 were the Wellingtons being overcooked on
35:21top of all the f***ing other f*** that happened.
35:23Anyway, let's go around the room and we'll come to a consensus.
35:26I think, Elena, because of the fish, just simple fact.
35:30Yeah.
35:31To be quite frankly honest, Alex, I think you got to go up.
35:34It was you laughing in his face.
35:39The Wellingtons is the reason why we just got kicked out of the kitchen.
35:44And the Wellingtons 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, feel 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.
36:13I'm going the same thing.
36:16I'm going to have to go Paul and Bradley.
36:20I think that you dropped the ball with the scallops a couple 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?
36:34I'm going to say Bradley and Antonio.
36:37I wasn't the lead, so I was just trying to support in any way I could do on that station.
36:41This is a really hard one for me because it's like 1A or 1B.
36:44I know you're first nominee, and why?
37:03Our first nominee tonight, chef, is going to be Elena.
37:06Why?
37:07Simply because that was our first snowball in the whole show of our service tonight.
37:12Second nominee, and why?
37:15Our second nominee tonight, chef, is going to be Alexandra.
37:18As a team, we thought it was quite disrespectful for her to laugh in your face during service.
37:22That was not what I did.
37:25Chris, Blue Team's first nominee, and why?
37:27Our first nominee was Paul, chef.
37:29He led on the meat station and the lack of the communication that was coming from the meat station
37:33that was just a little confusing, and it led us to have a long ticket time, chef.
37:39Second nominee, and why?
37:40Our second nominee, chef.
37:52Blue Team's second nominee, and why?
37:54Our second nominee, chef.
37:59Antonio.
38:00Because he was also with Paul on the meat station.
38:04Paul, Antonio, Alexandra, Elena, step forward, please.
38:07Alexandra, are you the weakest chef in the red kitchen?
38:13No, chef.
38:14Who is that?
38:15I feel like fish went down hard tonight, and I couldn't communicate with Garnish very well
38:19tonight, chef.
38:19She didn't really give me a straight answer.
38:22Alexandra, tell me why she's staying in Hell's Kitchen.
38:24Our team has had a communication problem before I started doing meat, but everything fell on
38:28me tonight because I feel like certain people in our group are ganging up on certain people.
38:31Ganging up, I'm not expecting you to be best friends.
38:35I'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 if you will give me that opportunity.
38:42Elena, if you're not the weakest chef in the red team, then who is?
38:46Alexandra.
38:47Why?
38:47Because she simply can't even give you a straight answer.
38:51Oh, my God.
38:53Elena, tell me why you should stay in Hell's Kitchen.
38:55I should stay in Hell's Kitchen because tonight I made a mistake with the two salmon, but I
39:00bounced back, and I feel like I will not make the same mistake twice.
39:03From here on out, you won't see that again.
39:07Antonio.
39:08Yes, chef.
39:09Tell me why you should stay in Hell's Kitchen.
39:10I'm passionate, I'm hardworking, and I'm willing to do whatever it takes to be here.
39:15Paul, what happened?
39:17I think I was too focused on the cooking part, not the communication part.
39:21Tell me why you should stay in Hell's Kitchen.
39:23I never make the same mistake twice, and I know that if I'm put on that meat station again,
39:29I will lead that station to success.
39:31The person leaving Hell's Kitchen is...
39:36Paul.
39:39Give me your jacket, young man.
39:41Honestly, tonight's performance, I was appalled.
39:44And secondly, you are not ready to become my head chef.
39:46Yes, chef.
39:46Understood?
39:47Yes.
39:47Thank you for this opportunity, chef.
39:49Get out of here.
39:51Bye, Paul.
39:51Bye, Paul.
39:52Bye, Paul.
39:52Bye, everybody.
39:53Bye, Paul.
39:54Bye, Paul.
39:57I'm shocked.
39:58I'm pissed.
39:59I'm definitely disappointed in myself.
40:01The most surprising thing is how hard this whole competition is.
40:04Um, I didn't think it was going to be a walk in the park, but, um, I sure as hell didn't think
40:10it was going to be as hard as it was.
40:12You three?
40:16I'm not done yet.
40:17Two.
40:17I mean, hopefully, you think it will come here.
40:19Alexandra, stop giddling, get back in line.
40:27Sorry to disappoint you guys.
40:32Antonio, get back in line.
40:37Elena, what you did tonight earlier
40:40has proved to me that, young lady,
40:43you are not experiencing it.
40:45It has proved to me that, young lady,
40:47you are not experienced enough to become my head chef
40:51at Hell's Kitchen here at Foxwoods Resort.
40:53Yes, Chef.
40:54Please give me your jacket.
40:55Yes, Chef.
40:59Thank you for the opportunity, Chef.
41:00Thank you. Good night.
41:01Good night.
41:02Bye, Elena.
41:03Bye, y'all.
41:09Oh, my God.
41:13This is not what I expected.
41:15I bounced back from my mistakes,
41:17and Alexandra should definitely be standing here instead of me.
41:20you, Alexandra.
41:23I 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
41:37that I was the weakest chef.
41:39There's a lot of ways to flip the bird,
41:40if you know what I'm saying.
41:42Elena flipped the bird first.
41:44I am so mad.
41:48The pigment from my hair is exuding out of all my other pores.
41:53Alexandra just made herself the villain on the red team.
41:57None of that should have happened.
41:58Did you see her flick her off when she left?
42:00She flipped her off?
42:01Do you want to talk to me about it,
42:02or do you want to talk ?
42:04Here's the story of Elena and Paul, who couldn't cook their proteins at all.
42:10They failed on the fish and meat, and led their teams to defeat.
42:14And now their jackets will hang on my wall.
42:15Next time on Hell's Kitchen, Battle of the States.
42:27Babe, you're up.
42:28That's it.
42:29You're up.
42:30That's it.
42:31You're up.
42:32Will rising tensions with Alexandra.
42:34There is not a conversation if you don't let me finish my sentence.
42:38Reach a breaking point.
42:39They all ganked up against me to with me.
42:41And cause her fellow chefs to do anything they can.
42:44Alex is crazy.
42:45To eliminate her from the competition.
42:47I don't play mean girl politics.
42:49Even if it means doing the unimaginable.
42:51Oh, there's more.
42:52No.
42:53Oh my God.
42:54Are you okay?
42:55What?
42:56On the next Hell's Kitchen.
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