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00:00On Hell's Kitchen, Battle of the States.
00:02Oh.
00:03We're going to have a little fun.
00:05After deciphering license plates for ingredients.
00:07Pineapple.
00:08Bourbon, Chef.
00:09Portobello.
00:10Let's go, Red Team.
00:12Aniyah from Delaware ignored her team's concerns.
00:15I think it might be like a tad salty.
00:17Really, I like this.
00:18But Chef Ramsay agreed with the team.
00:20It is way too salty.
00:23With the scores tied, it was Henry from Texas's
00:26Korean sweet and sour glazed pork chop.
00:28It's delicious.
00:29Congratulations.
00:30That sent the blue team golfing and gloating.
00:34Stop being lazy.
00:35How about you guys shut the hell up.
00:38Then Chef Ramsay surprised the chefs
00:41with a shocking announcement.
00:42The four chefs who have scored the lowest in the challenges
00:47will now be cooking for their life.
00:51Nevada's Ellie.
00:52The cook is beautiful.
00:54And Massachusetts' Jayden.
00:56It's crispy and it's seasoned beautifully.
00:58Earned their right to remain in Hell's Kitchen.
01:00Say goodbye.
01:01Head back to the dorm.
01:02Henry!
01:03And now, the continuation of Hell's Kitchen.
01:09Pond puree.
01:09And Chris in the hot seat.
01:11And the fish is?
01:12The fish is glistening.
01:13It's so beautiful.
01:14In the end, Chef Ramsay sent.
01:16Cara Marie.
01:17Home.
01:18Ending her dream of becoming head chef at Hell's Kitchen
01:21Foxwoods Resort Casino in Mashantucket, Connecticut.
01:27And now, the continuation of Hell's Kitchen.
01:31Oh, my God!
01:33I like this.
01:34Oh, my God!
01:37I'm back.
01:38Even though I got a fight, it feels good to be back.
01:41Now I have to go to a new level.
01:44Oh, my God.
01:45Ew.
01:46It looks so chewy.
01:47Ew.
01:48Ew.
01:49We're in the top ten!
01:53We're in the top ten!
01:54We're in the top ten!
01:56Top ten, guys!
01:57Top ten right here!
01:59Yeah, I'm top ten, but I might be ten.
02:01Who I am as a chef, who I am to my daughter,
02:04all that's on the line for me.
02:05That's my worst plate I put up.
02:07From today, from right to now,
02:09we are all on the same playing field.
02:11We are all top ten.
02:13Shake it off.
02:14It's only up from here.
02:16You guys didn't see it, but, like,
02:17he straight up was like,
02:19this is not me, and I think you're the weakest chef.
02:21He's like, that's far from it.
02:23He's like, it was just an average of numbers.
02:25Oh, my God.
02:26It's already over.
02:29It's been over.
02:32You're an ass.
02:33She heard you.
02:36You said it.
02:37Well, you were thinking it.
02:40Jada and Anaya think that they're not .
02:43Hey, she heard her, right?
02:45Huh?
02:46Did she hear her?
02:47What?
02:47Oh, nothing.
02:48Who are you to undermine what I just accomplished?
02:51It's what bullies do.
02:52If I could poke that bear without the repercussions
02:55of a hothead coming at me for the rest of this competition,
02:59I would look them dead in the eye and just be like,
03:01go yourself.
03:03True colors are showing,
03:04and Jada's a mouse in the kitchen during dinner serves.
03:07I don't give a if they don't see me as a threat.
03:09I'm like, time will tell,
03:11and I'll be laughing in their faces
03:14because I'm a force to be reckoned with here.
03:16I'm stronger than both of them on the line.
03:19And you know what?
03:20Chef Reams is looking for a leader,
03:21and he's looking for a leader on the line.
03:23Neither one of them are leaders.
03:24No.
03:25Do they just feel threatened by you?
03:27If they do, great.
03:28If they don't, even better.
03:30Because then it's like a sleeper attack.
03:32Like, oh, I don't have to worry about this.
03:34Ha, ha, ha.
03:35Yeah, you do.
03:45Line up, guys.
03:46Let's go.
03:48Good morning.
03:49Good morning, Chef.
03:50Today I'd like to talk to you about some well-known chefs.
03:52In fact, industry leaders.
03:54Let's begin with Emeril Lagasse.
03:56Oh, yeah.
03:58He is a living legend.
04:00Bam!
04:01Essence of Emeril.
04:02That was his special seasoning,
04:03and he'd always be like, oh, yeah, babe.
04:04Graham Elliott.
04:05Yes.
04:06Youngest ever two-star Michelin in Chicago.
04:09Yes.
04:10I actually met Graham Elliott once at a concert in Chicago,
04:12and, yeah, it's on my social media.
04:14We took a picture together.
04:15Michelle Bernstein.
04:16Yeah.
04:17A James Beard Award winner.
04:18Powerhouse chef.
04:20She's in a league of her own.
04:21Lastly, the amazing Rock Harper.
04:23Oh, Rock Harper.
04:25How's Kitchen season three winner?
04:27Yes.
04:28Rock Harper is a badass.
04:31He is a great inspiration.
04:33These four also share one big thing in common.
04:37Anybody have a guess?
04:39They know you.
04:40That's true, but that's not the answer I'm looking for.
04:42Who mentored them?
04:43You're getting warmer.
04:44Well, I'm going to tell you one more critical thing that they all share,
04:48and that is where they got their start.
04:50Johnson and Wales University.
04:52That's where you went, Anaya, yes?
04:53Yes, chef.
04:54That's where I went.
04:55Chris, too.
04:56I went to Johnson and Wales in 2018.
04:58Anything Johnson and Wales, I love.
05:00Listen carefully.
05:01Tomorrow night, Hell's Kitchen will be closed for a very exclusive private event.
05:05Wow.
05:06Celebrating Johnson and Wales University's 50 amazing years.
05:11So, for your next challenge, you'll be creating the menu for that celebration tomorrow night.
05:16Wow.
05:17The team that gets the most dishes on the menu wins this big challenge.
05:21Understood?
05:22Yes, chef.
05:23Now, please welcome Assistant Dean T.J. Deladon and one of their top students,
05:30Hollis Tafili.
05:31Welcome.
05:32Hi, bud.
05:33Jay Wu.
05:34I love seeing such young kids being so passionate about this because I remember when I was 14 years old
05:41in culinary school and dedicating my every fiber into this industry.
05:47T.J., let's get into the menu.
05:48Let's talk about the appetizers.
05:50Our hub campus is in Providence, Rhode Island, and we're the ocean state.
05:53So, squid and scallop, I think, is where we like to go.
05:55Love that.
05:56So, talk about the entrees.
05:57Where would you go with the fish?
05:58Yeah, we'd love to see monk fish.
05:59Duck and filet mignon.
06:00Love that.
06:01Much like many schools, we base our curriculum on classic French technique.
06:06Think four to five ingredients.
06:07You've got to focus on knife cuts, sauce production.
06:11Just make it clean.
06:12Don't overcomplicate it.
06:13This is right up my alley.
06:14Teams, have a quick meeting right now and decide who's doing what.
06:18I would love to do duck.
06:19Muck fish.
06:20Okay, and then we have squid.
06:21Scallops, I guess.
06:22Scallop.
06:23I'll do scallops.
06:24I want the squid.
06:25Who's doing filet?
06:26Oh, I was gonna.
06:27Right.
06:28Red Team, Blue Team, you've got 45 minutes to prepare your incredible tasting menus.
06:30Your 45 minutes.
06:31Start now.
06:32Off you go.
06:33All right.
06:34Scallop, you're running too slow.
06:35We gotta go.
06:36So, I was thinking about doing like a bouillabaisse, but it usually has different seafood in it.
06:45It's definitely a little risky to pull off a bouillabaisse because we're highlighting monkfish.
06:49So, I definitely want to try to take heart to using some really hearty veggies.
06:54The broth has to be on point.
06:55I don't think I should blitz the tomatoes because I think bouillabaisse is usually like a thinner broth.
06:59So, to do this in 45 minutes is a little psychotic.
07:02Let me get these blueberries going.
07:09Ellie, what are you thinking about?
07:10Chef, I want to do a blueberry brandy demi and then a little bit of a toasted farro and then just that sport beautiful duck on top.
07:16Are you putting anything else in that farro?
07:18I'm still thinking.
07:19I am not the most experienced with French.
07:21Okay, I'm gonna make spinach pasta.
07:24Okay.
07:25Flash fried squid.
07:26Heard that.
07:27I know we only have 45 minutes and making fresh pasta is absolutely a huge risk, but I have to impress my school.
07:33I didn't just spend $70,000 on college for no reason.
07:36Please don't stir.
07:37Oh my lord.
07:41Chef, I'm gonna make a squid sausage.
07:43There's just no idea.
07:44Have you done something like this before?
07:45I guess.
07:46Yes, chef.
07:47I'm walking on the wild side.
07:48I decided to do squid inside a squid because I really thought about trying to think outside the box because that's who I am as a person.
07:54I'm not normal.
07:55I don't think straight.
07:56Hold this.
07:57Hold that tip.
07:58My food's gonna show you that this man is insane.
08:00I am literally a mad scientist.
08:02I'm gonna twist it.
08:05What you making?
08:06I'm doing a chiron sauce for my filet.
08:09Chiron sauce is very hard to make because it breaks easily.
08:13Lady, you have about 26 minutes left.
08:15Holy .
08:16If I this sauce up once, I just won't have French components on it.
08:20I need this to happen fast.
08:23Does anybody need like a second opinion on anything?
08:26Jada.
08:27Yes, sir.
08:28Here.
08:29What's this?
08:30The aqua.
08:31I think once you add the peppercorns, maybe some herbs in there at the end too, so it's nice and sexy.
08:35Heard that.
08:36I definitely feel respected by these guys and I think a lot of that has to do with the fact that I respect them.
08:41I will drop anything in a hat.
08:43I'm sorry.
08:44What's that phrase?
08:45I'll drop.
08:46I'll drop anything I'm doing.
08:47Jada, right here.
08:48Do you want to get a taste?
08:49Yes.
08:50I'll stop what I'm doing with the drop of a hat.
08:52Okay.
08:53Jada.
08:54Yay or nay.
08:55Filet applause.
08:56I'm going to go white because your sauce is dark already.
08:58Thank you, chef.
08:59Seven minutes, ladies.
09:00Seven minutes.
09:01Seven minutes.
09:02I'm not stressed out.
09:04And you haven't even touched your protein.
09:06I know, chef.
09:07I mean, if you don't nail the protein, the rest of it doesn't matter.
09:09All right.
09:10Gonna start protein right now, chef.
09:12Chop that damn squid and pull it up.
09:14Put it on the plate.
09:15It'll be perfect.
09:16What are the trick to these damn things?
09:21Ah, it's already starting to break.
09:24I was worried about that.
09:25It wasn't broken like literally right before I put it on.
09:28Final minute.
09:29Come on, let's go.
09:31Come on.
09:32My duck is not rested enough.
09:34It's bleeding everywhere.
09:3645 seconds.
09:37I need to tell.
09:38Right here, right here.
09:39Throw it to me.
09:41Come on, let's go.
09:4230 seconds to go.
09:43If it bleeds everywhere, it's gonna show that I don't know how to cook duck.
09:45Please.
09:46Ugh.
09:47All right, guys.
09:48We've got to start walking.
09:49Let's start walking, chef.
09:50Key word is walking.
09:51Don't run.
09:52Five, four, three, two, one.
09:55And well done.
09:59Now, listen carefully.
10:00Your dishes will be judged head to head.
10:01Whichever dish gets the point that will go on the menu.
10:04Wow.
10:05Let's begin with the battle of the scallops.
10:08Let's go.
10:09Lisa and Jaden.
10:11Sell it, Jaden.
10:13Right, let's start with Jaden.
10:16Chef, I have a seared scallops with a citrus beurre blanc.
10:19Presentation is stunning.
10:20Well done.
10:21Thank you, chef.
10:22This was a challenge for me because I'm more of a rustic plater.
10:24Hollis, how does that taste?
10:25I like the brightness from the citrus and the scallops are cooked very nice.
10:29It's really nice enough.
10:30Thank you, chef.
10:31Right.
10:32Beurre blanc is exceptional.
10:33Thank you, chefs.
10:34Lisa, describe your dish.
10:35You have pan-seared scallops with a clam and fennel broth.
10:39Hollis, how does that look?
10:40Absolutely amazing.
10:43Scallops are cooked very nicely.
10:45I think it needs a little citrus.
10:47TJ, which one goes on the menu to start this incredible celebration tomorrow night?
10:56Jaden.
10:57Jaden, congratulations.
10:58Well done.
10:59Thank you, chef.
11:00I think that was definitely an upset for Lisa.
11:02Like, I'll be honest, I didn't even see that coming, but I'm really proud of Jaden.
11:06Up next, battle of the squid.
11:08It's so weird that I end up on the season that we're doing something for Johnson & Wales as somebody who went to Johnson & Wales.
11:14Battle of the JWU as well.
11:15This is very important to me.
11:17Chris, please, describe your dish.
11:18I took the squid.
11:19I made it into, like, a, like, sausage kinda, stuffed it, and cannot have anything French without some caviar on the chef.
11:25Everyone loves caviar, so I put a nice lump of caviar on top.
11:28TJ, officially, what do you think?
11:29Um, using the tentacles, you get a little bit of that purple color coming out this grid.
11:32I think it's a little heavy on the caviar.
11:34Caviar's delicious.
11:35Who don't like caviar?
11:36Who?
11:37Does it taste as good as it look?
11:38It's good.
11:39The beurre blanc is good.
11:40The composition of the dish is nicely done.
11:42Good effort.
11:43Well done, Chris.
11:44Anaya, describe the dish, please.
11:45Today, I have a fresh-made spinach pasta.
11:47I flash-fried the squid and a little bit of port wine balsamic reduction.
11:51How did that taste, please?
11:52I think there was a lot of depth of flavor in there.
11:54It was very nice.
11:55I thought the pasta was cooked properly.
11:58It had been a little bit on the thicker side.
12:00I thought the squid was cooked nicely.
12:01It pays a lot of homage to our kind of state dish in Rhode Island.
12:04Yes, Chef.
12:05Calamari, so I appreciate that.
12:07TJ, is he gonna go to the red team or the blue team?
12:10I have tremendous school pride, so if I can't represent JWU for the JWU dinner,
12:14God, I'm gonna be embarrassed.
12:16This is so hard.
12:18I'm gonna go with technique on this one, and I'm gonna go around.
12:34Red team, well done.
12:35Anaya.
12:36JWU Charlotte!
12:37Anaya gets the point.
12:39Woohoo, Anaya.
12:40Another reason for Anaya to talk in the dorms.
12:42There we go.
12:43Good job, Chris.
12:44Good job.
12:45All right, well done.
12:46Thank you, Chefs.
12:47Next up, the battle of the monkfish.
12:50Let's go, Alexandra.
12:51And Jada.
12:53Jada.
12:54So in front of you, Chefs, we have a brown butter poached monkfish.
12:58This dish in itself is kind of a play on bouillabaisse.
13:01I was hoping someone would do a bouillabaisse.
13:04It's gorgeous.
13:05I'm amazed you got anything done in 45 minutes.
13:07A bouillabaisse takes 45 hours, just a marinade.
13:10You smart bitch.
13:12Monkfish is good.
13:13It's cooked properly.
13:14The broth is tasty.
13:15Thank you, Chef.
13:16Good.
13:17Good.
13:18Well done.
13:19Alexandra, please, describe your dish.
13:20It is a velouté poached monkfish with a carrot soup.
13:23Visually, very, very pretty.
13:25It looks beautiful.
13:26Hollis, how was that?
13:27I think the soup might have been a little bit heavy.
13:29TJ, is it the monkfish from Jada or the monkfish from Alexander?
13:33I'm gonna go with Jada.
13:35Jada, congratulations.
13:38Great job.
13:39Right, next up, the battle of the duck.
13:41I am definitely really, really nervous.
13:44Anthony's a powerhouse when it comes to French cuisine.
13:47My heart is just like...
13:49Let's start with Anthony first.
13:51So I kind of did a spin-off of duck a l'orange.
13:53I did a little fennel and frisee salad with a cherry vinaigrette.
13:56TJ, how was that?
13:57The duck is cooked beautifully.
13:58The chive and the red onion, I wasn't expecting that.
14:00That was tasty.
14:01Thank you, Chef.
14:02Okay, Ellie, describe the dish, please, to TJ and Hollis.
14:05I have a pan-seared duck breast with a duck fat creamy farro.
14:09We talk about letting the meat rest, right?
14:11That's important.
14:12You can see what happens when you slice the meat that's cooked to temperature too early.
14:16Color-wise, great.
14:17I love the use of farro.
14:19Does the point go to Anthony on the blue team or Ellie on the red team?
14:23If it goes to Anthony, the blue team have won it.
14:26I just cooked for my life last night and I just want to win a point.
14:31I'm going to make this decision based purely on technique and I'm going to go with Anthony.
14:36Anthony, congratulations.
14:38Well done.
14:39Congratulations.
14:40Well done.
14:41Oh.
14:42Blue team have won the challenge.
14:45We still have a menu item to fill.
14:47The filet.
14:48Henry, describe your dish, please.
14:50We have a classic filet au poivre, green peppercorn, palms puree, and top of a little microcherville.
14:55Out of every dish I've seen, that's the most classic French-looking dish.
14:59Very nice.
15:00Oh, beautiful.
15:01Nice.
15:02Chef, how did that taste for you?
15:04It's perfectly seasoned.
15:06It's great.
15:07Thank you, Chef.
15:08Right, so Sydney, please describe your dish to Chef.
15:10I have a pan-seared filet, palm puree, but I have chives and chevre cheese.
15:14Sure aren't a classic, especially with a filet.
15:16Really beautifully cooked.
15:17Yes.
15:18Man.
15:19Really nice flavor there, though.
15:20Thank you, Chef.
15:21Is it Sydney's from the red team or Henry's from the blue team?
15:23Please.
15:24Henry.
15:25Henry.
15:26Thank you, Chef.
15:27Well done.
15:28Thank you very much.
15:29Blue team, four out of the five dishes.
15:30This is a blowout.
15:31Like, the folks in the stands wanted to see a good game, and they didn't get it because
15:34we blew them the out.
15:37Join me in thanking TJ and Hollis.
15:39Thank you, Chef.
15:40Thank you, Chef.
15:41Thank you, Chef.
15:44That was a landslide.
15:45Oof.
15:46Blue team, you five will be spending the night in one of the Northeast's most popular vacation
15:51hot spots.
15:52You're going to Cape Cod.
15:54Oh, .
15:55Yes.
15:56I'm going home, baby.
15:57That's right.
15:58Jayden's neighborhood.
15:59But you won't be sitting and staring at the ocean.
16:02You'll be soaring over it, parasailing.
16:05Oh, my God.
16:06Woo!
16:07I'm going parasailing, baby!
16:09I'm so excited to show blue team my home.
16:11Usually, I have to cater to the tourists, but today, I'm the tourist, baby.
16:14Red team, we want tomorrow night's celebration to be extra special.
16:18So, you'll be making them a four-tiered anniversary cake.
16:22So, you'll be swapping your chef's hats for baker's hats.
16:25In fact, while we're on the topic of university, it makes me think about dorm life.
16:29No.
16:30Ugh.
16:31Because it's also dorm cleaning day.
16:34Clean sheets, puffed up pillows, all the weird hair gone out of the showers.
16:38Have you seen the dorms?
16:39Oh, my God.
16:40My Lord.
16:41Can we have some Poo-Pourri, please?
16:43Ladies, get to it.
16:44Let's go.
16:45Oh, boy.
16:46Let's go.
16:47This sponge needs to be burned.
16:56Can we get some beers in here?
16:58Yeah.
16:59Well, red team, enjoy cleaning.
17:01Fuck the off right now.
17:04Life sure is grand, isn't it?
17:07Getting in that KitKat mindset, I see.
17:09Ugh.
17:10Who didn't get their sock in the ?
17:12Oh, my God.
17:13This is the one punishment I did not want to get.
17:18Boys are so messy.
17:20I'm a chef.
17:21I'm not a maid.
17:23People are disgusting.
17:25Let's go.
17:26I have, like, an irrational fear of heights.
17:39My mind's just kind of racing right now.
17:40Come on!
17:41Get up!
17:42Henry is bricks.
17:45You can just look at his face.
17:46He's pale.
17:47Don't look so terrified.
17:50Henry, get your together.
17:51You're in the Air Force.
17:52Come on, man.
17:53I love my life.
17:54I love my kids.
17:55Woo!
17:56Oh, this is it!
17:57Oh, my God!
17:58Woo!
17:59Woo!
18:00Woo!
18:01Woo!
18:02Woo!
18:03Holy .
18:04Woo!
18:05Woo!
18:06Woo!
18:07Ohio!
18:08Don't listen to me!
18:10You keep it right here!
18:12Woo!
18:13Woo!
18:14Woo!
18:15Woo!
18:16Woo!
18:17Woo!
18:18Woo!
18:19Woo!
18:20Woo!
18:21Woo!
18:22Woo!
18:23Woo!
18:24Woo!
18:25Woo!
18:26Oh, my goodness!
18:27Oh, let's go!
18:28I see oysters!
18:29Oysters!
18:30Like, you guys really whipped ass today.
18:31Like, Jada, I'm proud of you, dawg.
18:33Jada, thank you for your little mentorship, too, in the beginning.
18:35Of course.
18:36Because, like, my mind is just racing.
18:38I'm like, I want to do this, this, this.
18:39I said, let's relax.
18:40And I'm like, we're keeping it simple, right?
18:42Yeah.
18:43Simplicity is key, and I'm learning that so much, this whole challenge.
18:45Hell yeah, man.
18:46We're genuinely glad that you're on our team.
18:48I'm glad I'm here, because, honestly, on the red team, I was like, maybe I'm just not,
18:51like, loud enough.
18:52Maybe I'm not, like, dramatic enough.
18:53Maybe I don't have enough beef with everybody, you know?
18:56We need more insight on the girls.
18:58I'm like, I don't have to.
18:59They just air that out.
19:01There's no secrets to be had over there.
19:03You can just see it.
19:04The red team right now, I bet Anaya is pissed.
19:07Oh, yeah, she bet Anaya is, they're yelling at each other.
19:09Uh-huh.
19:12I don't like baking.
19:15Baking can kiss my ass.
19:17I opened the bakery at my last job.
19:19I love baking cakes.
19:21Baking sucks.
19:24Are you making a sang face in me, bitch?
19:27It's just annoying.
19:30It's making baking not as fun as it should be.
19:33James just left to go to the pool.
19:35Nice.
19:36I'm stuck here with you guys.
19:37Yeah, sorry.
19:38Sorry, Chef.
19:39Sorry, Chef.
19:40I'm sorry, too.
19:41I got a point today, so.
19:45So unnecessary.
19:47Why do you even have to say that?
19:48Are you trying to show out for Chef Michelle?
19:50Yeah.
19:51I'll be in the finale.
19:52Sorry, girls.
19:54Maybe one of you will be there with me.
19:56Is it really a good idea to just continuously piss off the people
20:00that could make or break it for you in the finale?
20:05Look at those faces.
20:06I would think you would want to start, you know, being nice.
20:09These bitches better watch out.
20:11Mourinho.
20:12See, Chef.
20:13Open Hell's Kitchen, please.
20:14Subito.
20:15Tonight, Hell's Kitchen is hosting the biggest culinary celebration in America.
20:31Hi.
20:32It's Johnson and Wales University's 50th culinary school anniversary dinner.
20:36Chris, never did you imagine when you were funding that university you'd be doing this,
20:39did you?
20:40I did not, Chef.
20:41In addition to some Hell's Kitchen classics.
20:43Me and the lobster risotto.
20:44I love the crispy skin salmon paste.
20:45Tonight's menu features the five winning dishes from yesterday's challenge.
20:50Can I please get the roasted duck for us?
20:51Can I get the steak or poise?
20:52The monkfish bouillon base looks awesome.
20:53In the center of the dining room is a special VIP 12 top with many of the university's top representatives,
21:05including season three winner, Rock Harper.
21:09Oh, man.
21:10How you doing, brother?
21:11Oh, my.
21:12Good to see you, Chef.
21:13Likewise.
21:14Clearly, this high-profile event has the chefs feeling the pressure.
21:18Five, yes, four.
21:19Cover's table 21.
21:20Two scallops, two risottos.
21:21Yes, Chef.
21:22Five scallops, two risottos.
21:23That's it.
21:24I'm definitely worried that Anaya and Alex won't be able to communicate properly on fish
21:28station.
21:29Are you guys ready to walk?
21:30No, the scallops aren't ready.
21:32I'm responsible for the scallops and lobster this evening.
21:35Watching your lobster.
21:36It's been a rough go between Anaya and myself.
21:38Right here.
21:39That's not true.
21:40This is the problem.
21:41You won't let me speak my piece.
21:42I don't care about your piece.
21:43I know.
21:44I'm tired of it.
21:45You're not a team player.
21:46I'm tired of it.
21:47I don't think these are ready either, Alex.
21:48They're ready.
21:49Anaya.
21:50Just let me cook without coming over and telling me how to do it.
21:53Right here, Chef.
21:57Anaya.
21:58Alexandra, come here.
22:00Ice cold in the center.
22:02Back in the hang.
22:03Yes, Chef.
22:04Come on.
22:05If Alexandra up, we both up.
22:07So Alexandra has to get this correct.
22:09Ladies, I want the scallops now.
22:11Walking?
22:12Walking.
22:18Right, ladies.
22:19Time out.
22:20All of you, come here.
22:21sake.
22:22They're ice cold again.
22:23Alex.
22:24You said you were ready.
22:25Was that you, Alexandra?
22:26Yes, Chef.
22:27It's ice cold.
22:28You can just see the color.
22:29It's raw.
22:30Yes, Chef.
22:31I'm not around today.
22:32Alex, get them in the pan.
22:33Let's go.
22:34This pan is hot as .
22:35Let's go.
22:36If I have to be a leader, I will take charge and I will do it myself.
22:39Walking scallops now.
22:40Let me feel better.
22:42Go.
22:48Yeah?
22:49Yeah.
22:50Service, please.
22:51Let's go.
22:52With appetizers starting to move steadily out of both kitchens.
22:55Walking risotto, ready?
22:56Walking some scallops.
22:57That scallop is like perfectly fresh.
23:00Right.
23:01Jayden, with me, please.
23:02Lisa, with me, please.
23:03Yes, Chef.
23:04Chef Ramsay's calling Lisa and Jayden together to begin splitting up the VIP 12 top table.
23:10Okay, blue team, you've got two fettuccine, two scallops, two risotto.
23:13And red team, two fettuccine, two scallops, two risotto.
23:15Give me your time, please.
23:16I need five minutes.
23:17Five minutes, yes?
23:18Yes, Chef.
23:19Count it down.
23:20Let's go.
23:21How long on the six top, Lisa?
23:22We're going to do five minutes out.
23:23All right.
23:24We don't have any scallops, Chef.
23:25It's a six top.
23:26Yes, you do.
23:27It's two scallops, two risotto, two fettuccine.
23:28Yes, Chef?
23:29That's correct.
23:30Okay.
23:32Honestly, I think Alexandra is sometimes in a la-la land, just kind of like do-do-do-do-do.
23:37Drop them quick.
23:38Drop them quick.
23:39Get them in there.
23:40Make sure they're dry.
23:41Really good dry.
23:42I have to keep talking to her.
23:43I have to make sure that she's on her .
23:44All right.
23:45Start flipping.
23:46Start with that one.
23:47Hey, you talk to me, baby, all right?
23:49Three minutes.
23:50Okay.
23:52About to cook for Johnson & Wells.
23:53Like, this is about to be something great.
23:54I'm ready to walk.
23:55All right.
23:56Let's walk.
23:57Scallops.
23:58Scallops.
23:59And I think it's going to be a great menu.
24:00It's super easy.
24:01It's going to be fun.
24:02Blue Team, come here.
24:04Yes, Chef.
24:05Look, it's undercooked.
24:06It's ice cold in the middle.
24:07It's undercooked.
24:08The 12 top, come on.
24:09Yes, Chef.
24:10Get it back in.
24:11You of all people.
24:12Let's go.
24:13I need to make sure that I get it together.
24:14It's Johnson & Wells, so I want to show them how I can cook.
24:17You know, that I don't get that by Chef Ramsay tonight.
24:21I don't got to that up.
24:23Walking risotto.
24:24Hey.
24:25Right behind you, I'm going to walk the lobster.
24:27Right behind.
24:30Hey, Rick Team, come here, all of you.
24:32I'm not serving it.
24:33It's rock hard.
24:34Yes, Chef.
24:35It's not edible.
24:36Yes, Chef.
24:37Get them going.
24:38Let's go.
24:39Let's go.
24:40Let's go.
24:41I know that Alex is supposed to be cooking the scallops and lobster for the app station,
24:45but every time I look over, it seems that Anaya has her hands on the pan.
24:50Lobster, how long?
24:51Two minutes, Chef.
24:52No, a minute, Chef.
24:53One minute.
24:54I only need a minute.
24:55I only need a minute.
24:56I'm not on my alma mater.
24:58Oh, Lord.
24:59Scallops, I'm dying.
25:00Let's go.
25:01Let's go.
25:02Let's go, please, Chris.
25:03Walking scallops.
25:04Henry, Chris, they're still ice cold.
25:11They're still ice cold in the center.
25:13Come on, guys.
25:14All right, Chris, pan and base.
25:15I got pan right here.
25:16I got pan right here.
25:17Right here, right here.
25:18Go, go, go, go.
25:19I think Chris is feeling a little extra pressure tonight because he is Johnson & Wales alumni.
25:22Anthony, help him out.
25:23Yes, Chef.
25:24What do you need from me?
25:25What do you need?
25:26I'm good.
25:27I'm good.
25:28Okay.
25:29This just kind of weighs me off.
25:30I'm like, all right, man.
25:31If this is all you, then.
25:32Walking scallops.
25:33All right.
25:36Blue team.
25:37Yes, Chef.
25:38So we've gone from undercooked three times to what?
25:41Overcooked, Chef.
25:42What's happened to you?
25:43This is your culinary university.
25:44Yes, Chef.
25:45Get a grip.
25:46Let's go.
25:47Yes, Chef.
25:48It's obvious that Chris is setting us back.
25:50His scallops got sent back three times.
25:52I mean, some are overcooked.
25:54Some are undercooked.
25:55Yo, you got to hold on.
25:57Chef, I need another one of scallops.
26:00No scallops, Chef.
26:02I overcooked scallops.
26:03I don't have any more scallops.
26:04So I'm running around looking for scallops.
26:05There's no more scallops anywhere.
26:07I can't sell without these scallops.
26:09No scallops, no.
26:10I have none.
26:15It's 25 minutes into Johnson and Wales' 50th anniversary dinner.
26:20Chef, I need another order of scallops.
26:22And New Jersey's Chris is shell-shocked after running out of scallops.
26:26Where are the scallops?
26:27Chef, I need another order of scallops to sell.
26:28Chef, I need another order of scallops to sell.
26:29Did you look in the back?
26:30Did you look everywhere?
26:31Because we had enough orders.
26:32I'll truck them back.
26:33You shouldn't be out.
26:34How?
26:35Where are they?
26:36Where are they?
26:37Where are they?
26:38Where are they?
26:39Like, I have to pull it together.
26:40I got to get them out as soon as possible.
26:41We're at 90 seconds on that 12 top, guys.
26:4290 seconds heard.
26:43Scallops, how are you looking?
26:44If it's not cooked, I'm not selling.
26:45I'm sorry.
26:46I might get yelled at.
26:47Okay, you ready to walk?
26:48Walking.
26:49Finally.
26:50Scallops, we're here.
26:51Go.
26:52The Johnson and Wales 12 top finally receives their appetizers.
26:53And the reviews are overwhelmingly positive.
26:54That's good.
26:55That's really good.
26:56Juicy, very delicious.
26:57On order, floor covers number 23.
26:58Entree to monkfish to steak.
26:59Heard.
27:00Yes, Chef.
27:01I have to go.
27:02I'm sorry.
27:03I'm sorry.
27:04I'm sorry.
27:05I'm sorry.
27:06I'm sorry.
27:07I'm sorry.
27:08I'm sorry.
27:09I'm sorry.
27:10I'm sorry.
27:11I'm sorry.
27:12I'm sorry.
27:13I'm sorry.
27:15I'm sorry.
27:16I'm sorry.
27:17I'm sorry.
27:18I'm sorry.
27:19I'm sorry.
27:20I'm sorry.
27:21I'm sorry.
27:22I have four minutes out.
27:23Two strip, two monkfish.
27:24Steak.
27:25The abbreviation is steak tonight, okay?
27:27Got it.
27:28Okay.
27:29Steak.
27:30Heard.
27:31So steak means filet.
27:32So that means whenever I hear steak, I got to put on a filet.
27:35You ready to walk?
27:37Let's walk.
27:38Let's walk.
27:39Two strip, two monk.
27:40Steak.
27:41Two monkfish, two steak.
27:42Chef, very hot.
27:43I hope so.
27:44It's a kitchen.
27:45Yes, Chef.
27:47Ellie, nicely cooked.
27:49Thank you, Chef.
27:51Service, please.
27:52Right.
27:53Fire now.
27:54Two duck, two steak.
27:55Four minutes.
27:56Two duck, two strip.
27:57Oh, .
27:58Or, two steak.
27:59Oh, .
28:01With Ellie feeling the heat on the meat station, in the blue kitchen, Chef Ramsay is firing.
28:07Two monkfish, two steak.
28:08Two monkfish, two steak.
28:09Two monkfish, two steak.
28:10Seven minutes to the window.
28:11Tonight, Chef Ramsay puts me on meat station solo.
28:14I'm actually feeling pretty good.
28:15I know how to cook a piece of meat, so this is not new for me.
28:19Hello, Jada.
28:20Han.
28:21Oh.
28:22Come here, young lady.
28:23Yes, Chef.
28:24Come here.
28:25Blue team, come here.
28:26How did we forget, first of all?
28:27That was my fault, Chef.
28:28I fired two monkfish, two steak.
28:29Yes, Chef.
28:30Do you not remember me asking you that?
28:31I do remember, Chef.
28:32Do you not remember?
28:33Yes, Chef.
28:34Oh, .
28:35Five minutes to the window, guys.
28:36Two monkfish, two steak.
28:37I think I was a little too in the zone, and I was like, where am I?
28:43Jada, I'm asking for leadership, and so I turned my bag, and I'm like, silence.
28:48Which proves me one thing.
28:49You can cook, but you can't lead.
28:51That's obvious.
28:52I think we all know that that's not true, but this is a test.
28:55I'm going to use it as motivation, because I know I can lead.
28:58Walking to the window, two pelet, two monkfish.
29:01All right, two booyah.
29:03Behind.
29:04Hot pan, Chef, on your left.
29:05Jada, come here.
29:06Yes, Chef.
29:07Nicely cooked.
29:08Thank you, Chef.
29:09Why are you holding it back?
29:10I don't know.
29:11Yes, Chef.
29:12I do not know.
29:13Hey, young lady.
29:14Yes, Chef.
29:15When you're cooking to finesse like that, you've got to drive in.
29:16Yes, Chef.
29:17Let's go.
29:18Behind.
29:19As Jada bounces back with perfectly cooked meat.
29:21Right, fish and meat, come here.
29:22It's once again time for both kitchens to deliver for the special VIP 12 top.
29:26Red team, it's two salmon, two duck, two steak.
29:28Blue team, it's two salmon, two monkfish, two steak.
29:29How long?
29:30Yes, Chef.
29:31Six minutes.
29:32We can do seven.
29:33Let's go.
29:34Seven minutes on the six top.
29:35I definitely think I could have ran fish by myself tonight.
29:36Salmon is going in the oven right now.
29:37I don't know what Alex is doing.
29:38We're five out on the 12 top.
29:39Five out.
29:40Two salmon, two duck, and two steak.
29:41Yes, ma'am.
29:42I want to show that I'm a leader tonight.
29:43So I'm kind of pushing her aside.
29:44Like, I don't really need the help, but you know, follow me up and you can be very helpful.
29:49Dania, is there anything I can do for you besides get you sauce?
29:50No, ma'am.
29:51I think I am good.
29:52Dania's pushing me out of the way.
29:53I'm not going to start yelling and pushing her or fighting with her or being unprofessional.
29:57Alexander, you can't just stand there.
29:58Yes, Chef.
29:59That's not a sign of a leader.
30:00Yes, Chef.
30:01Drive the ticket.
30:02Yes, Chef.
30:03You can't let anyone bully you.
30:04You have to stand your ground, especially here.
30:06Do you need your anything?
30:07No, ma'am.
30:08I think I'm okay right now.
30:09Heard.
30:10Heard.
30:11Heard.
30:12Heard.
30:13Heard.
30:14Heard.
30:15Heard.
30:16Heard.
30:17Heard.
30:18Heard.
30:19Heard.
30:20Heard.
30:21Heard.
30:22Heard.
30:23Heard.
30:24Heard.
30:25I think I'm okay right now.
30:26Heard.
30:27And I had successfully bullied Alex right off that station.
30:31Walking two strip and two duck.
30:33Walking salmon.
30:36Nicely cooked.
30:37Duck is beautifully duck.
30:40All right, guys, I'm walking.
30:42Salmon walking.
30:46Go, please.
30:47Let's go.
30:4812th Top, let's go.
30:49Once again, Johnson and Whale's VIP 12th Top is awestruck by their dishes.
30:53struck by their dishes.
30:55Whoever cooked this, they can give me a run for my money.
30:58And with the big table in the clear.
31:00That's top notch.
31:01Both teams are working on their final entrees of the night.
31:05Walking right now.
31:06Keep it up, guys.
31:07We're going to keep pushing.
31:08Service, please.
31:09It's really good.
31:10Seasoned really well.
31:12This sauce is good.
31:16Thankfully, our esteemed guests from Johnson & Wales
31:20extremely happy.
31:22I, however, I'm not.
31:27Because I know we can be better, especially
31:28at this stage of the competition.
31:31You're the top 10.
31:35So the winning team tonight.
31:50So the winning team tonight.
31:52There's neither of you.
31:58And it pains me.
32:01We had the same silly mistakes in the red kitchen
32:03as we did in the blue kitchen.
32:05It was a mirror image.
32:07Ice cold in the center.
32:08Back in the pan.
32:09Come on.
32:10It's ice cold in the middle.
32:11It's undercooked.
32:11The 12th top.
32:12Come on.
32:12They're ice cold again.
32:13Yes, Chef.
32:14They're still ice cold in the center.
32:15Come on.
32:16Oh, my gosh.
32:17Yes, Chef.
32:18So, red team, blue team, head back to the dorms and come back to me with two individuals
32:26from your team you could do without.
32:28Is that clear?
32:29Yes, Chef.
32:30Get out of here.
32:31You know, I wanted to make my school proud and I failed miserably.
32:36Well, let's just break it down.
32:37I know I'm going up there.
32:38I'm out there.
32:39But, like, for the y'all four, we've got to figure something out.
32:43So now we've got to go down to details at this point, no?
32:46All right.
32:47Jada, Chef was on your ass about communication and leadership.
32:50And I think he's harder on me because he knows that I can.
32:53But I think when it comes down to it, the criteria should be overall.
32:57Yeah, overall.
32:58It has to be overall at this point.
32:59Challenges, you know.
33:00Yeah, 100%.
33:01Yeah, at this point.
33:02Where do we meet that at then?
33:03So what is that?
33:04This is hard, bro.
33:05It is.
33:06Yeah.
33:09This sucks.
33:11So I will take ownership on the fact that I messed up.
33:14I'm going to say just fish station.
33:16I say Alex and Ana.
33:18Yeah, I guess we should go with fish tonight.
33:21I did salmon and monkfish tonight.
33:24So personally, for myself, I didn't have any mess-ups.
33:29But that lobster that went up, didn't you cook that one?
33:32Okay.
33:33So myself and Alex then?
33:36Anaya has this big-ass head right now.
33:41Quite frankly, I bail fish out.
33:44Everything that came back, I fixed it.
33:46I see right through it, like, translucent.
33:49I took leadership and I fixed everything that came back on fish.
33:53But you also didn't really give me a chance to try to fix my mistake.
33:56If you're tanking and you're, like, falling down.
33:58I wasn't tanking.
33:59When you're not allowed to work your station, it's hard to.
34:02As far as Anaya's behaviors and toxicity goes, I think more and more people every day are noticing it.
34:08I didn't make any ****-ups tonight, so I feel like it's a kick in the nuts for me to go up just because it's a joint station.
34:14Yeah.
34:15That was how it went.
34:16Okay, wait, wait, wait, wait, wait.
34:17You still think that it's you and Anaya?
34:18Yeah.
34:36Blue Team, have you come to consensus?
34:39Yes, Chef.
34:40Jada, Blue Team's first nominee and why?
34:42Our first nominee, Chef, is going to be Chris. Tonight he had scallops that got sent back very frequently.
34:50Blue Team's second nominee and why?
34:52Our second nominee, Chef, is going to be Jaden.
34:55What it really came down to, Chef, was a cumulative vote of who we think is one of the weaker chefs on the team based off everything that we've seen so far in this competition.
35:03Okay.
35:04Red Team, have you come to consensus?
35:06Yes, Chef.
35:07Sydney, Red Team's first nominee and why?
35:09Chef, our first nominee is Alex.
35:11Unfortunately, Chef, we did have scallops and lobster that were sent back multiple times off the fish station.
35:18Red Team's second nominee and why?
35:21Chef, our second nominee is Anaya.
35:24Same reason as the first.
35:26Fish station is ultimately what we had the most issues on.
35:28Anaya, Alexandra, Chris, Jaden, step forward, please. Let's go.
35:33Chris, cooking for your school.
35:36What the happened tonight?
35:37Chef, first of all, it's embarrassing that I did that to my school.
35:40That's not who I am.
35:41That does not represent Jocelyn Wells or myself.
35:43I literally have to own it.
35:44I dropped the ball.
35:45Jaden, why are the Blue Team casting you as someone that's the weakest?
35:49It really just came down to the couple of challenges, Chef.
35:52Do I agree with it? No.
35:53So in your mind, who's weaker than you?
35:55Chef, when it comes down to service, I would say Henry.
35:58He's not as vocal as me.
35:59He doesn't communicate as well as me.
36:01And at the end of the day, challenges is not what's going to run the kitchen.
36:04It's leadership.
36:05That's right.
36:06I'm looking for a leader.
36:10Anaya, tell me, from your perspective, what the happened?
36:13Chef, I sent perfect proteins.
36:15Every protein that came back, I also fixed.
36:17I took control.
36:18So you didn't deliver me a raw lobster?
36:20No, Chef.
36:21So, Alexandra, I just want to be clear.
36:23That was all you.
36:24I can't say that it was all me due to the fact that I wasn't trusted to finish anything myself.
36:30Anaya.
36:31Yes, Chef.
36:32Were you micromanaging?
36:33No, Chef.
36:34I think that accountability matters.
36:36And I think the reason I've been up here so much is because I'm not afraid to be accountable.
36:40And a leader has to be accountable.
36:43And I don't think that a true leader trashes people behind their backs, makes fun of them behind their backs.
36:48And to me, skills can be honed, finesse can be honed, but you cannot teach character.
36:54And a true leader has character and treats other people with respect, regardless of how they feel about them.
36:59Is that toxic in the retina?
37:00Yes!
37:07One thing I can say is that skills can be honed, finesse can be honed, but you cannot teach character.
37:13And a true leader has character
37:15and treats other people with respect
37:17regardless of how they feel about them.
37:18Is that toxic in the red team?
37:19Yes.
37:23Ellie, is that toxic?
37:27I do think that there are problems in the red team.
37:30Yes, chef.
37:31Explain, Ellie.
37:32I think that there is a lot of hostility
37:33and a lot of sideways under the breath
37:36or just whack comments that are made.
37:39Who's making whack comments?
37:40Who is that?
37:42I feel like Anaya talks a lot about out of place, chef.
37:45Anaya?
37:45There's a lot of comments.
37:46Yes, chef.
37:47Oh, my God.
37:49Sydney, is this toxic environment true?
37:52Chef, I do feel like there is hostility
37:55within the red team on occasions, for sure.
37:58And who's the culprit?
38:03It starts with Anaya, chef.
38:05Anaya?
38:06Yeah.
38:07Yes, chef.
38:08There are people on the team
38:11or that used to be on the team
38:12who felt like they couldn't speak up.
38:14Why couldn't they speak up?
38:15They watched me get bullied
38:16the first few days I was here
38:17and they didn't want it to happen to them.
38:19Oh, my God.
38:21Anaya?
38:22Regardless of what they're saying about me, chef,
38:23it's not true.
38:24I stand true to where I am.
38:25This is a competition.
38:27I am one of the best chefs here
38:28and I'm ready to fight.
38:29My decision is...
38:35Jaden and Anaya.
38:40Both of you get a grip back in line.
38:42Yes, chef.
38:45The person leaving Hell's Kitchen is...
38:48Alexandra.
38:52First of all, I appreciate your passion.
38:55Let's get it absolutely clear.
38:56But you yourself said to me recently,
38:59chef, if I screw up again,
39:01it'll be my time to leave Hell's Kitchen.
39:03Yes, chef.
39:04And tonight, you did just that.
39:06Please, give me your jacket.
39:08And I'm sorry about the hostility.
39:11Me too.
39:12Good luck, you guys.
39:13Appreciate the effort.
39:13Bye, Alex.
39:13Bye, Alex.
39:14Bye, Alex.
39:15Red team, I'm warning to you all.
39:17I never want to hear about
39:18a toxic environment amongst you again.
39:21The one thing I maybe did here
39:24is that I gave my other teammates
39:26on the red team the courage
39:27to advocate for themselves.
39:29Tonight, I think they spoke the truth
39:31and I hope it's a wake-up call for Anaya.
39:34After tonight, I don't know
39:35if the red team's going to be able
39:36to stay out of the drama,
39:37but if they're smart, they will.
39:39Chris.
39:40Yes, chef.
39:40Young man, you're on thin ice.
39:42Yes, chef.
39:42Back in line.
39:43One of you is going to bring
39:46a championship home to their state.
39:49Stop worrying about the being best friends.
39:52Just being the best that you are.
39:54Is that clear?
39:55Yes, chef.
39:56Then get out of here.
39:57To hear the entire team, like,
39:59essentially say I'm, like,
40:00a toxic person, I'm like,
40:02going forward, it just kind of seems like
40:05they're trying to get me out of here.
40:07Maybe I'm turning into the next Alex,
40:08but unlike Alex, I'm not taking it personally.
40:11Alex is definitely a martyr tonight.
40:15Chef Ramsay knows that Anaya is a bully,
40:17and now the bear has been poked.
40:20She's going to rampage.
40:21Take a step back.
40:22That's what it is.
40:23That's what you don't do.
40:24Okay.
40:25It's a common fact that I'm friendly with Anaya.
40:28I mean, is she very strong-minded?
40:30Yes.
40:30Is she always the nicest person?
40:32No.
40:33But who gives a if you have any friends
40:35in this competition?
40:36All I'm worried about is being
40:38the next winner of Hell's Kitchen.
40:39I never want to see the competition spirit
40:42turning into something negative,
40:43so I admire Alexandra for having a voice
40:46against bullying.
40:47I just wish her ability in the kitchen
40:49had been equally strong.
40:55Next time on Hell's Kitchen,
40:57Battle of the States.
40:58Now, get out of here.
40:59I can only classify Anaya as being a bully.
41:02Will the fallout from elimination...
41:04She's a mean girl bully.
41:05Oh, I hate mean girls.
41:07...be a wake-up call for Anaya.
41:08You think I'm hostile, Jaden?
41:11...and cause her to turn over a new leaf.
41:14Sid, if you need help, let me help you.
41:15You want your amatics in it?
41:17Yes, please.
41:17Thank you, Anaya.
41:18Yes, ma'am.
41:18Whatever you need, let me know.
41:20Or is it all just a calculated ploy?
41:22What do you need from me?
41:23You just taste these.
41:24I'm ready to murder these bitches.
41:26It's good.
41:26New York strip.
41:27I can walk.
41:28As she puts into action her plan to get revenge...
41:30...Ali, Miss Ram, look at me.
41:33That's not cooking with passion.
41:35You know what I know.
41:35Prepare to get annihilated.
41:39Stop it.
41:39That was good.
41:41It's all next time on Hell's Kitchen Battle of the States.
41:45Which celebrity recruits will survive the final...
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