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00:00Season 24.
00:01It is indeed the battle of the states.
00:05And Chef Ramsay welcomed 20 ambitious chefs.
00:08From Delaware, Anaya, Sydney, Jada.
00:12Each hailing from a different US state.
00:14From New Jersey, from Louisiana, from Oregon.
00:17The winner will become my head chef at Hell's Kitchen
00:21Foxwood Resort Casino.
00:22That job includes a prize worth a quarter of a million dollars.
00:28The chefs were eager to represent their states
00:30in the signature dish challenge.
00:32Oh my god, like I'm representing all of New York right now.
00:35Louisiana chef Bradley took a risk with his flavors.
00:38Doing a crispy skin duck with cara cara and juniper.
00:42It's a combination that you wouldn't expect.
00:44Which paid off with Chef Ramsay.
00:47Duck is nailed.
00:48It's a five.
00:50While vegan Cara Marie from Rhode Island
00:52failed to meet expectations.
00:55Watermelon tuna.
00:56Fake tuna.
00:57Yes.
00:58It's a two out of five.
01:00Alaska chef Carlos also failed to impress.
01:03The big problem I've got here is just so overcooked.
01:05It's a two.
01:07Both teams boasted strong contenders.
01:10Flavies are good.
01:11It's a good dish.
01:12Including California chef de cuisine, Lisa.
01:15Grilled Angus steak cooked medium.
01:16Everything is exceptional.
01:18It's a five.
01:18Congrats.
01:19Who clinched the win for the red team,
01:22earning them a memorable reward.
01:24Hey, come on.
01:25The next morning.
01:27Let's get it.
01:27Let's go.
01:28Chef Ramsay delivered a crash course in fresh ingredients.
01:31As chefs, we have the great fortune of using some
01:34of the most incredible, freshest ingredients.
01:39Oh, my god.
01:40And now, the continuation of Hell's Kitchen.
01:43Oh.
01:44Oh.
01:45All I heard when the box dropped was, boom.
01:51All the ice scattered everywhere.
01:54I'm in a state of shock.
01:55I said fresh, right?
01:57Like, what the hell?
01:59Why would you do that?
02:00Yeah, that was scary.
02:01One of my favorite shellfish is scallops.
02:03I absolutely adore them.
02:04So listen up, because for today's challenge,
02:07you need to make a scallop dish that's not only delicious
02:10and perfectly cooked, but also visually stunning.
02:14Coming from Alaska, I've been cooking scallops
02:16my entire career.
02:17This should be a challenge that I can have in the bag,
02:20for sure.
02:21But listen very carefully.
02:23Scallops have a really small margin of error.
02:26And in this challenge, so do you.
02:29Because if your scallop dish exposes your weakness as a chef,
02:34you will be going home.
02:38However, if you make a scallop dish that's visually stunning
02:42and delicious, that rises above the rest,
02:45you could earn one of these.
02:50It's the punishment pass.
02:51The all-important punishment pass.
02:54I'm not going to lie.
02:55That punishment pass looks pretty nice.
02:59You know, I like my jewelry.
03:00It's called Hell's Kitchen for a reason,
03:02because the punishments here are brutal.
03:05All of you will have 30 minutes to run up,
03:07grab your scallops, open them, and cook an amazing dish.
03:10Heard?
03:10Yes, Chef.
03:11Your 30 minutes starts now.
03:13Let's go.
03:16Straight up.
03:18It's pure chaos.
03:19I'm getting shoved from behind, and my knees
03:21going straight in the ice.
03:22My hands are whipped.
03:25Stella behind.
03:25Stella behind.
03:27And I can't get this one open.
03:28What the hell?
03:30Oh, my gosh.
03:30What is this in here?
03:32What's that?
03:33It's all the organs.
03:34These are actually eye bites.
03:35Oh, my God, that is disgusting.
03:37Can't mess up Chef Ramsay's favorite item, OK?
03:40Stay focused.
03:42Well, coming from Martha's Vineyard,
03:43I feel like I have the upper hand,
03:44because we work with some of the best seafood around.
03:46And the majority of my competitors are really landlocked,
03:49so they don't even know how to spell scallop,
03:51let alone cook a scallop.
03:54Growing up in Montana, I've never shucked a fresh scallop.
03:59So I'm working ginger fennel broth.
04:01I'm going to work a little bit of a parsnip puree.
04:02Just to anchor the scallop into my shell.
04:05OK, give it something a little warm.
04:06All right.
04:07This dish needs to be visually stunning.
04:09It needs to have great flavor.
04:10It needs to hold up to everything.
04:11No one else has saved their shells,
04:13and this might give me the edge.
04:16Ladies, you have about 13 minutes left, OK?
04:20All right, Cara Marie, tell me what you're working on.
04:22I am doing a purple sweet potato puree,
04:25a port wine creamy polenta,
04:27with Romanesco cauliflower and anchovy relish.
04:31I don't know every single element that is in Cara Marie's dish,
04:35but it sounds like way too much.
04:37That's a lot going on.
04:38You don't have to put it all on the plate.
04:39Yes, absolutely.
04:42What are you doing?
04:43I'm going to do a rosemary skewer scallop
04:45with a coconut lime sauce.
04:47I would never skewer my scallop with rosemary,
04:50which was like, dude, the biggest thing
04:52is disrespect to that fresh scallop.
04:55I'm going to do goat cheese grits
04:58with a pineapple rum chutney.
04:59And then how are you cooking your scallops?
05:01I'm going to pan sear them.
05:02You're going to pan sear?
05:03Make sure you get them nice and dry, OK?
05:05Yes, Chesh.
05:06And then what are you working on?
05:07So a quick sear on the scallops,
05:08a little bit of butter, a little bit of oil,
05:09season them, and then this is a pesto cream sauce.
05:12OK.
05:13Ladies, it sounds like you're all pan searing.
05:16Keep that in mind if you have to pivot.
05:19Now I'm going to grow mine then.
05:20Just under four minutes to go.
05:22Let's go.
05:23Yes, Chesh.
05:24These are not going to be cooked far enough.
05:25I know it.
05:2760 seconds to go, ladies.
05:29Let's go.
05:29Last minute.
05:30Go.
05:31You've got to plate it.
05:3310, 9, 8, 7, 6, 5, 4, 3, 2, 1, and serve.
05:45Oh, my goodness me.
05:46Oh, my goodness me.
05:54Did you make me something worthy of one of those amazing,
05:58life-changing punishment passes?
06:00Yes, Chef.
06:01You were tasked with making a scallop dish that not only
06:06tastes delicious, but visually, it has to have the wow factor.
06:10So right now, I'd like Chef Michelle and Chef James to
06:14identify which dishes from both teams meet all the criteria.
06:20If it's not delicious or stunning, I am not tasting it.
06:22Good luck.
06:23Chef, I have here for you a roasted yellow pepper,
06:27tomato, and corn puree.
06:29I know that my plating skills are very strong.
06:32I'm a seafood girl.
06:34I'm going to win today's challenge.
06:35Here, I made a rosemary skewered seared scallop with a rosemary
06:40coconut reduction.
06:41How long did you cook your scallops for?
06:45Uh, about three minutes in total.
06:48I did a romesco puree with, um, luso in there.
06:52Chef, James is a stone wall.
06:55But I'm pretty confident about this cook right now.
06:57And then I did a double on mushroom.
06:59My mistake was when I was doing the scallops,
07:01I was rushing for time, and I didn't dry them first.
07:03You got to stop starting with your mistakes.
07:05Yeah.
07:06You're confident in what you're doing.
07:07I know.
07:08Right?
07:09Yeah.
07:10And what's this?
07:11Brown butter, Chef.
07:12Brown butter.
07:13Yes, Chef.
07:14So you have polenta and potato?
07:15Yeah.
07:16I'm confident in the cook on my scallops, 100%.
07:19And I'm confident in the flavors.
07:21I'm just afraid that I might have done too much.
07:24After tasting each of their team's dishes,
07:27Chef James and Michelle are ready to make
07:29their recommendations to Chef Ramsay.
07:31Let's begin with the blue team.
07:33OK, James, how many are there?
07:34Chef, there's only three dishes today.
07:36Oh, wow.
07:37Personally, I was expecting a bit more.
07:39OK, in no particular order, first dish belongs to?
07:41Chef, the first dish belongs to Antonio.
07:43Antonio, let's go.
07:45Thank God.
07:46I guess this means I'm safe from going home.
07:49Describe the dish.
07:50We have a pan seared diver scallop.
07:51And on the bottom is a southern roasted corn sucker
07:54tash.
07:55I love that little Jackson Pollock touch
07:56with the sort of artistry on the plate.
07:58It's a really good dish.
07:59Congrats on, man.
08:00Thank you, Chef.
08:01Really good job.
08:02Wow.
08:03Chef, second dish belongs to Chris.
08:06Chris.
08:07Look, Mama, I made it.
08:09So, Chef, we got seared scallops with mushroom two ways.
08:12I did a pickled, and then I did a braised one
08:14with some Chinese eggplant.
08:16For me, the hero here are the pickled mushrooms
08:19with those lovely roasted scallops.
08:20It's a really good dish.
08:21Congratulations.
08:22Well done.
08:22Thank you, Chef.
08:23Wow.
08:24I want to show everybody in here, like, Chris can cook.
08:25Chris is here for a reason.
08:27He could be a leader.
08:28James, a final dish from the blue team is?
08:30Chef, the third and final dish belongs to Jayden.
08:33Oh, I knew that.
08:34Let's go, Jay.
08:35Oh, my God, man.
08:37It just makes you feel like you're doing something right.
08:39But Massachusetts, if there's one guy
08:41that knows how to absolutely nail a scallop, young man,
08:43it should be you.
08:44Yes, Chef.
08:45I'm just praying that Chef Ramsay and Chef James
08:48are on the same page.
08:50Chef, I have seared scallops on a bed of carrot puree
08:53with a corn and bacon succotash with some kumquats
08:56and crispy shallots.
08:57Mm.
08:58Scallops are cooked beautifully.
08:59Thank you, Chef.
09:00And the dish looks so vibrant.
09:02Thank you, Chef.
09:03Well done.
09:03Congratulations.
09:05Wow.
09:06I hope that mine is going to take the win.
09:07The punishment pass is like, that's
09:08your get-out-of-jail-free card.
09:10Chris, Antonio, and Jayden, I'll be honest,
09:13you've made my decision very difficult
09:14because those dishes are top-notch.
09:16Thank you, Chef.
09:17Thank you, Chef.
09:18But there is a dish that has a slight edge just in terms
09:21of which one would I want to dive into again immediately.
09:24That dish belongs to Chris.
09:30Well done.
09:33Hello?
09:34Punishment pass?
09:36Yes.
09:36It's me.
09:37I just won.
09:38Young man, well done.
09:40Michelle.
09:40Yes, Chef.
09:41How many dishes on your team do you think
09:43are worthy of that punishment pass?
09:44Chef, we have four dishes on the red team that are worthy.
09:47Four?
09:48First one, please.
09:49First dish today that you're going to try will be Lisa's dish.
09:51Great.
09:52I know my dish is great, but, you know,
09:54I don't want to be overconfident because it could
09:55actually turn around and bite me in the ass.
09:57You have a pea puree, Chef, with sunchokes and radishes
10:01sautéed in butter and some herbs.
10:03Really nice combination, that sweet and earthy feel with the peas.
10:05And it looks stunning.
10:06Congrats.
10:07Thank you, Chef.
10:08Great start.
10:09Thank you, Chef.
10:10I feel like I've done California proud.
10:13Callie is the motherland for me, and, you know,
10:14I'm always still representing Callie no matter what.
10:17Chef, the next dish will be Jada's dish.
10:20Jada's.
10:21Wow, let's go.
10:22I know Chef Michelle's, so that it tastes great,
10:25but this is Hell's Kitchen.
10:26Like, the moment you think you're confident.
10:28On the side is going to be a citrus beurre blanc
10:31with a nice, seasonal succotash,
10:33so there's going to be a little bit of a little bit of a
10:34little bit of a little bit of a little bit of a little bit
10:36of a little bit of a little bit of a little bit of a little bit
10:37of a little bit of a little bit of a little bit of a little bit
10:38nice seasonal succotash so there's going to be some heirloom tomatoes charred and roasted corn
10:43as well as some asparagus i love what you've done with that sort of cross hatch on the scallops they
10:48are cooked perfectly it's a delicious dish thank you congratulations you're in the running
10:55the next fish we'll try will be anaya's dish anaya's wow
11:01so chef for you i have a grilled scallop everybody pan seared them i was going to pan
11:06seared them at first i just wanted to be a little bit different and then the idea of goat cheese
11:09where'd that come from i love goat cheese grits it gives it a little bit of punch in there it also
11:13adds a bit of creaminess to that grip i'll be honest the cooking scallops on the grill is way
11:17more difficult than is in a pan outstanding job thank you chef thank you so much wow
11:23my scallops are chef ramsey approved chef the last dish you'll try from the red team today
11:30will be cat's dish oh my god my heart just jumped out of my chest i'm like i know i better be a part
11:38of this top four chef what i have here for you is a roasted yellow pepper and tomato puree with a
11:44little ginger and garlic in there and a corn salad cat visually it's popping again vibrant it's an
11:51expensive delicacy and you've done it absolute justice great job thank you chef wow ladies four
11:57outstanding dishes thank you chef for me there was one dish that had a slight edge over the other
12:04three the winner of the red team's punishment pass is
12:16the winner of the red team's punishment pass is
12:20one of the red team's punishment pass i got it use that pass wisely it's for you and you only yes
12:38now i'd like to find out the dishes that didn't do justice to those scallops because sadly at least one
12:44of you could be going home michelle first one please from who first one will be from kara marie
12:50chef let's go step forward please i knew it was too much it looks a little bit over the top and what
12:57is this underneath there what is that that's the purple potato puree and the port creamy grits does it
13:02need all that i wanted to kind of layer the flavors and then have the scallops with a little bit of the
13:07crunch it was kind of building the flavors from the bottom up it could stand alone okay thank you
13:13i didn't do enough in the signature challenge and then now i kind of was like trying to
13:17overcompensate uh michelle is there another one yes chef from it'll be from maddie chef maddie
13:23as soon as i hear my name get called i'm like when i was doing the scallops i was butter basing them
13:29and i didn't dry them before i put them on the sauce so it got a bit greasy and the sauce kind of
13:33evaporated the actual puree tastes good but the scallops there's no crust on there and so they they
13:38taste like they're steamed if you serve this in the restaurant they are sending it back quickly
13:42yeah i expect more from you not good this could be it i could be leaving house kitchen right now
13:49michelle is there anyone else from red team that didn't meet the criteria no chef no
13:54james tell me the underperforming dishes were cooked by who the first one chef belongs to chase
14:01chase really let's go chase i cannot believe that my name got called i do not want to go home
14:09before cooking my first dinner service describe the dish please it's a panseared scallop with a
14:13parsnip puree and a fennel and ginger broth a little bit of beach mushroom how did you cook the puree i
14:19cooked it in a little cream with some water let that reduce down then blended it up it looks like cats
14:24puked up in there it does not look good i go back to elk tenderloin the first impressions right yes chef
14:30you raise the bar and then you kick me in the nuts with this thing james is there another dish that
14:37didn't meet the criteria yes chef there is one more that dish belongs to carlos carlos damn my heart
14:44drops instantly and i'm just praying to god that my scallops are cooked even a little bit well chef for you
14:51made a rosemary secured scallop with a rosemary coconut reduction and a pea salad rosemary's so
14:57overpowering how do you actually cook these panseared chef if you just touch that it's solid right what
15:03does that tell you it's overcooked chef and you coming from alaska young man surrounded by water
15:12i expected a much much much much better execution on that yes chef it feels terrible i feel like i let my
15:19entire state down one of you is leaving the competition right now because if you can't cook
15:25me a unique scallop there is no hope in hell you are ever going to become my head chef at hell's kitchen
15:32foxwood resort casino the person leaving hell's kitchen is
15:39carlos step on up young man
15:42that performance there was underwhelming combine that with what you get me across the signature dish
15:52tells me you are not ready i gotta be honest i'm gonna cut you loose right now yes chef please give
15:57me your jacket and leave hell's kitchen thank you chef good night safe trip back to alaska
16:03i feel like i let my state down like pretty heavy man i know i don't overcook fish like that's something
16:13i know i don't do i do not know what happened at all like i am so disappointed in myself for doing that
16:19tonight we are opening hell's kitchen head back to the dorms get a breather our sous chefs will call
16:24you in half an hour to get over tonight's menu is that clear yes chef now off
16:43i'm trying to define my voice as a vegan chef in a non-vegan kitchen i just want to prove that i am a
16:49chef to the core at the end of the day and i cook and prepare anything and everything you should
16:55have done vegan scallops and not only am i vegan but i do crossfit that tracks you want to arm wrestle
17:03that might be fun let's see how short you are come here let's go i don't know about you i see those
17:08four arms you either play a lot of video games or spent a lot of time alone as a child okay we'll go
17:12number one okay okay hands up oh around
17:25good job thank you i'm just gonna i'm just gonna hide under the table now you know the running joke
17:33is oh vegans are protein deficient wah wah wah i don't see any protein deficiency here guys
17:39and neither does paul i'm not afraid to lose to a woman i'm gonna go cry now
17:49hello chef with the first dinner service just five hours away we're gonna get started the chefs are
17:54anxious to get critical information about tonight's menu all right scallop smoking hot pan
18:0145 seconds both sides while it's doing that i'll season the other side i'm gonna get the risotto
18:06starter so you're gonna get the rice nice and toasted fennel stock butter mascarpone parmesan
18:11and then the very last thing that we do is we're going to finish this with parsley all right strip
18:14steak pretty lean other than that fat that's on the outside it benefits from a little kiss of butter
18:19i'm gonna show you the pork chop okay learning this information is like turning the fire hydrant on
18:25full blast and trying to drink from it is that butter and oily plan is done about eight minutes
18:32i can't keep up it's going so quick carbonara seems to be nice and creamy okay what's wrong
18:41i'm missing ingredients i'm worried that i might flop during service it's just not my pants
18:51i get nervous i know extremely i'm not even gonna it y'all really really yep bradley was lost he was
19:00you know call your mom on the superstore phone lost it was bad dude what else did you put in there i'm
19:07sorry
19:19i've never had a knife kit almost make me cry before that is sexy these are what chefs dream about
19:25these hex clad knives are beautiful this is our win or lose man you're going home with some knives
19:31baby some good-ass knives too ah yes i've never wanted kids and now i have a whole knife kit full
19:38of babies i'm literally trying to not cry right now i'm not even kidding if they weren't so sharp i'd
19:43cuddle a knife so after a day of intensive menu training you want to lead it's up to you running the
19:54support the chefs are setting up their stations and eager to kick off their first dinner service i'm
20:00really excited i'm pumped i'm i think you're gonna kill it okay uh ladies tonight is the night
20:07gentlemen let's go yes chef all right let's hit it first service nerves but hey we can do this
20:14we've got this man marina open hell's kitchen please let's go
20:18there's an abundance of excitement in the air i love it it's beautiful with reservations for tonight
20:34snapped up several months ago cheers to house kitchen and with each chef representing their state
20:41there's tremendous pride on the line ready to go let's go team dog tonight's first dinner service
20:50will feature a menu of hell's kitchen classics i'll take the rack of lamb as well as a pesto shrimp
20:56scampi flambe appetizer prepared tableside by ellie from nevada and sydney from north carolina
21:02for the red kitchen i promise i won't burn you and jaden from massachusetts and jonathan from georgia
21:08for the blue kitchen have you ever had pesto tableside before oh tonight's the night we're
21:13excited for a treat gentlemen we got the first ticket let's go in the kitchen you guys four covers
21:17table two one flatbread one scallop two risotto one tableside heard let's go where's my grapeseed
21:25where's my grapeseed where's my grapeseed right here we have a flatbread and a risotto right one scallop
21:31two risotto and a flatbread two risotto two risotto all day yes chef two risotto all day
21:37bradley struggling and i just know this is going to hold up hot app so i'm frantically trying to
21:44run around and keep everything else going all the way to the left all the way to the left guys i
21:50need to hold back i'm burning flatbread or that hold back hey hey how the are you burning flatbread
21:55already sorry are you doing we just started you make a beautiful prep but then you burn it slow down
22:01okay yeah let's go thank you chef with montana chef chase burning his flatbread the blue team's
22:08appetizers are in a holding pattern while in the red kitchen 15 seconds to the window 15 seconds jada
22:15from florida and elena from south carolina are hoping their start on appetizers is a strong one
22:21you ready risotto i'm ready let's go walking risotto we're walking flatbreads right now how's that
22:29risotto good two flatbreads on your right you keep done flatbreads are beautifully cooked by the way
22:36huh yeah they're doing good so far really good uh delicious risotto really good yes chef make sure
22:41the whole team tastes it so we know where the bar is yes yes let's go i mean the first dish didn't get
22:47sent back so come on i am feeling on cloud nine how we feeling ladies you good we're cruising
22:56one appetito ladies two more minutes on this two risotto two minutes is two minutes
23:02i just need to know because these are going to overcook communication is everything not communicating
23:08isn't going to get you far can i walk scallops
23:11scallops can i walk scallops walk in scholarship never cooked yeah youtube muppets come here quick
23:22come on just touch them that's how hard that is i'm not serving them come on flatbread
23:29flatbread chef
23:32now undercooked now hey hey hey come here you
23:36in fact all of you come here i don't know what's going on but we're all over the place they've
23:42sent their first table i've got raw bread overcooked scallops get your together a little bit yes
23:48yes let's go come on it's a flatbread take it back come on yes chef sorry chef with the blue kitchen now
23:55firing their first appetizers for a third time the red kitchen is hoping to maintain its solid start let me
24:02get one minute on scallops one minute on scallops is that enough for risotto scallops i'm five out
24:08she's five out on risotto i already started my scallops make sure we're talking ladies we got to keep
24:15up yes chef two scallops two risotto we're now three and a half out why are the scallops in when she's three
24:21and a half hours pass me those scallops with two minutes to go drop the scallops what are we going to
24:27do now i was going to sear the other side chef and is it what just two minutes later no no come
24:33on girls we're not going to half cook a scallop yes did we not just do a challenge with scallops
24:39holy that's all right we're going to bounce back we're good keep going keep going
24:43you got it girl one minute and a half risotto dropping scallops heard i disappointed my idol like
24:52i can't get any lower than this and that's something that i need to work on is just shaking it off
24:57walking scallop let's go thanks to cat from maryland the ladies are continuing to push out
25:03appetizers service please while over in the blue kitchen you got two risotto ready yourself two and
25:09a half minutes bradley from louisiana is hoping that he's finally able to deliver acceptable risotto
25:17me dude just put peas in there i just put peas in the risotto free fire give me kick it over spin it
25:23spin the handle spin the handle my man bradley that risotto is whooping his behind right now
25:29you are drowning over here and i'm just trying to help
25:34what where's the risotto gone it's peas in risotto chef i up and i put peas in it chef hold on
25:40we're hand picking peas out risotto excuse me can you see us oh my god put it down
25:47look at her look at her she's staring watching everything you're doing no one's getting fed
25:50and we're looking like a bunch of idiots
25:59it's just over 30 minutes into opening night at hell's kitchen where's the risotto gone
26:05there's peas in risotto chef i up and i put peas in it chef and chris from new jersey is scrambling to
26:10to fix bradley's mistake hold on we're hand picking peas out of risotto excuse me can you see us
26:17oh my god put it down look at her she's staring watching everything you're doing no one's getting
26:23fed and we're looking like a bunch of idiots have we given up no chef don't do that again
26:29yes chef you get together yes chef okay quickly yes chef five minutes on that risotto
26:35i'm watching bradley cook his brain goes somewhere else what's wrong with this it's broken
26:42it's broken restart it restart it restart me restarting a risotto oh my god
26:50while the blue team's nightmare on appetizers continues i apologize for the long wait need
26:56more bread maybe the red team it's not the best star but it's moving let's get that right yes chef
27:02is moving on to their first order of entrees two pork two strip one chicken one halibut heard
27:08maddie call those entrees back two pork uh one halibut on our station and that's all i don't give a
27:15about the station i'm not laughing yes chef two pork two strip one chicken one halibut two pork two
27:21chicken oh my good gosh right now oh no let's do it again together okay two pork two strips two strip
27:29one chicken one halibut one chicken one halibut call it back two pork two chicken oh my good god i'm
27:38sorry chef young lady you are representing the state of new york yes chef big deep breath off in the
27:44cold room yes chef and come back with your state of mind in check let's go
27:48oh no oh no again two pork two strip one chicken one halibut again two pork two shrimp one chicken one
27:59halibut get me maddie yes chef
28:04maddie your brain is it on call it back two pork two shrimp one chicken one halibut get your together
28:12young lady yes chef with maddie's head back in the game the women move forward with entrees
28:18maddie you got this bounce back we all got this back in the blue kitchen walking with risotto
28:26the first order of appetizers are finally making it out to patient diners oh my god that is so good
28:33oh no no no no no no no no no no no no but a new problem quickly pops up
28:39dude roll another dough now dude if you don't have any more of that cheese
28:43how long for the flatbreads i need to find cheese chef oh my god because you burned so many
28:50where's all the cheese gone i have you used it all yes chef oh my god
28:56pull back on scallops if we can what the we can't dude sorry guys i can't find the cheese for
29:02the flatbread i can't just magic cheese here no chef stop the flatbread
29:08so many flatbreads we've got no more cheese left give me something else if you don't have the
29:12flatbread come on guys just give me a salad yes chef something we can't up while chase scrambles to make
29:19salads in the red kitchen i'm nervous about him cracking into the slam just because it's the first
29:24time you know i know i know it's okay it's okay vegan cara marie is looking to impress cooking meat
29:30i have been grilling meats since before most of these chefs were even born
29:37skin side up chef skin side up two salmon two lamb walking with lamb right behind walking with lamb
29:43that skin is messed up the skin is messed up i got stuck on the pan don't serve it fire up another one
29:48lamb's cooked usually thank you but where is the salmon two minutes chef now take the lamb back
29:54maddie how long on that salmon let me know what you want me to do maddie do you feel comfortable
29:59stop stop messing with it i need the salmon you guys ready to walk salmon everybody was barking orders
30:04at me it gets very confusing let me have a minute to figure this out walking right now
30:09oh man hey fish station cat and maddie come over i got one salmon undercooked and one salmon that's
30:21overcooked can i have two fresh salmon quickly while maddie's failure on salmon stalls the red kitchen
30:28over in the blue kitchen the men are desperate to impress with their first entrees we need to check lamb
30:35pop them right here the first dinner service is your chance to shine around you on your left
30:40just stand down now let's go two lamb let's go i got my fingers crossed i'm praying to jesus
30:46i'm hoping to showcase my talent to chef ramsay
30:59around you on your left just stand down now let's go two lamb let's go it's almost two hours into
31:04dinner service and henry has just arrived with the first entrees from the blue kitchen
31:10hey blue team come here all of you what's happened i better duck because i don't want to catch a
31:15bullet that wasn't meant for me it's raw oh no i hope the kitchen doesn't get shut down may deserve
31:24better now get it together let's go guys come on when you're in hell's kitchen you know you go in
31:30there with these delusions of grandeur like oh i would never do that but when the heat's on and
31:34chef ramsay's yelling common sense goes out the window let's regroup let's get back we need what
31:39as henry from texas quickly tries to rectify his mistake on lamb over in the red kitchen come on
31:45ladies we gotta get together maddie on salmon and cat on port are trying to push out entrees
31:51don't flip that salmon i'm not i'm not maddie just let it do its thing i could see from a mile away
31:58that maddie was lost just from her mouth breathing
32:05confused as
32:07garnish is up wellies are in the window walking behind hot skin side skin side skin side pork chop
32:14the salmon chef thank you
32:21now pork is raw
32:26ladies storeroom all of you now yes chef oh we're gonna get kicked out of the kitchen call out
32:31those tickets yes chef two wellington one salmon one pork chop now look what i got
32:36i got that cooked crispy i got that there i just i i have no idea what you girls are up to i don't even
32:47know how you have the nerve to bring me that yes chef that's me i can't continue like this
32:55get the out of here all of you get out
32:58hey and see if you can do something right tonight come back to me with two nominees
33:08that your team could be better off without is that clear yes
33:15no way dude that was terrible tonight feels like a failure and serving that raw pork chop and a burnt
33:23salmon is just unforgivable you need to be more confident in yourself okay you need to trust the
33:28cook everybody was firing at her hey salmon this salmon that salmon that and it kind of she was
33:35overwhelmed it feels like to get kicked out of the kitchen and especially that it was my station
33:39that was up the most but that was a result of everybody's miscommunication i just feel like i got
33:45so caught up because everybody was saying like 18 million things i want two halibut two strip yes
33:50two halibut two strips two halibut two strips it's going to be the best this year we're going to
33:54have all night henry and i you know we had great communication i think we're both very talented and
33:58you know we kind of just rocked it out together we're kind of dancing honestly i have chicken on the
34:02lefty board chef me hey all of you oh no not again hey you two come in here you off what's going
34:14two halibut two strip again two halibut two strip and i've got two strip two wellington one chicken
34:22just throwing out get out out come back to me two nominees two individuals that would
34:30actually make your team better without is that clear
34:33yes
34:39i'm pissed off tonight is an absolute embarrassment
34:46y'all two what the
34:52honestly the communication kind of went to i just felt like i was trying to just get it out but
34:57everyone was like simon simon simon at one point i didn't know what what was going on i believe a
35:01decent amount of the blame actually falls on anaya because she was barking out orders
35:06and they weren't correct it's our kind of responsibility to drive the tickets and i know
35:10it's like a lot but like damn we were on the two salmon two lamb ticket for 40 minutes like it's
35:16embarrassing it's not an individual fails we fail as a team we can talk about it we all know who up
35:23i say we just take account tonight the main problems risotto scallops and pizza i mean it's definitely
35:28a domino effect apps didn't shut the tone which affected our station we all got frazzled and
35:33frustrated mad because how many scallops you throw away tonight you think half in the beginning i put
35:38no food out because the risotto isn't ready i up risottos i get it but i didn't screw up your scallops
35:44dude that's not my fault antonio messed up scallops and then blamed it on us and made it seem like we
35:51were the cause of him being frazzled guy i'm being used as a scapegoat he could have kept his head in the
35:56game that had nothing to do with me i mean dude don't get me wrong you up enough pizzas to where
36:02we had to 86 then i will fully admit i burned a lot of pizzas but antonio the scallops were rough
36:07bradley the biggest thing was a breakdown in communication unfortunately my vote has to be for
36:11bradley and antonio i'm not gonna lie up but i think the mood up with so many ups in the beginning
36:17you up scallops his signature dish that we did earlier today that he told us if we couldn't cook
36:23them then you shouldn't be here why am i being used as a scapegoat for his ups i don't think
36:28right and i think antonio and jason definitely pissed me off i mean it's just like if we're
36:33gonna play dirty like that then i guess it just needs to be a meme mentality i couldn't prioritize
36:38or cook anything else because i was stalled by not being able to put out the scallops we had in the
36:45first place e86 pizzas he up scallops that her chef ran signature dish bottom line
37:00what i got tonight in our first ever battle of the states dinner service
37:04was a sorry state of affairs jada red team's first nominee and why chef our first nominee is going to
37:11be maddie she definitely got flustered tonight on fish station ultimately it was one of our biggest
37:17downfalls why we got sent out of the kitchen because of the hold up there jada second nominee
37:20and why chef our second nominee is going to be cat she too is also on fish station with maddie
37:27there was also a pork at the very end that ultimately was our downfall as well that was
37:31completely raw that she took full accountability for anthony blue team's first nominee and why
37:38first nominee is going to be chase that's because of the pizzas i think anybody who messes something
37:45up that many times it needs to be 86 may not deserve to be here with us our second nominee is
37:57with both teams being kicked out of the kitchen after a dismal opening night that was pathetic the red
38:04team has nominated maddie and cat while the blue team has named their first nominee chase and our
38:11second nominee is bradley he failed to adapt it was a full-on nightmare on apps bradley chase maddie and
38:23cat step forward maddie i want to know first what in the happened there tonight everybody's just
38:30barking different things and i was like holy like we all need to communicate we need to talk to
38:35each other not at each other we need to figure this out right so we figured this out but the still
38:40kept coming i agree 100 chef i own up to my mistakes i definitely up tell me why you deserve
38:45to stay in hell's kitchen chef even though i'm young i have so much fight in me i'm eager to learn
38:49i'm eager to grow i'm ready to be your chef and i will learn from my mistakes and it will never happen
38:53again chat tell me why you should stay in hell's kitchen chef i have so much fight in me i'm ready to work
38:59car for you i'm learning from my mistakes i'm excited about it chef i'm ready to represent for
39:03maryland chase yes chef you spent half a night chasing your ass in and out of that oven chef it was
39:11a lack of timing on my part tell me why you should stay in hell's kitchen chef i know i had a bad day
39:17today but i learned from my mistakes i own up to my mistakes and i tried my best not to repeat them
39:22you were like your dog chasing his tail chase yes chef composure yes chef bradley why should you stay
39:29in hell's kitchen i'm ready to prove to you chef that i'm supposed to be here for my team and for
39:34my family and for my home state and to show you that i can be your next head chef i was very frazzled
39:40and i just could not understand tell me how you function back home it was too fast for me chef i
39:46couldn't i couldn't keep up and i was asking for my support for so who let you down if you weren't
39:53supported my teammate
39:58my decision is
40:02cat
40:06thanks guys get back in line
40:11maddie young lady come here
40:16give me your jacket i don't know who gave you a sous chef title at the age of 18 but young lady you are
40:26not ready to become my head chef is that clear yes chef good night thank you for everything chef
40:32bye maddie bye maddie bye maddie
40:37going back home to new york i know they're going to be proud of me because i kept my cool and i own up to
40:41my mistakes people that are twice my age still don't own up to their so i'm going to come back in a couple
40:46years with a lot more experience under my belt and i'll be right back in this kitchen again
40:50well you put your heads on the pillow tonight just mutter to yourself bounce back bounce back
40:55yes chef off you all right i know that was intense i live to see another day in hell's kitchen and
41:05i am so grateful tomorrow's a new day you're still here you're still here awesome you're
41:09fighting chance i really got to step my game up i know that i can do this so it's just a matter of
41:14shaking off the nerves got this man got this baby i think chef ramsey kept me here because he sees
41:20something in me but i know that i have to bounce back and get my together or i will be sent home
41:26i respect you guys so much i'll own up to my ups it's been twice in one day that i've had to go
41:32before chef ramsey in order to not get eliminated it's an emotional roller coaster yep there is no
41:40promise that you get a moment after this one new yorkers may be tough but properly cooked salmon
41:48shouldn't be maddie is gone because she wasn't able to figure that out
41:58next time on hell's kitchen battle of the states everybody just shut up how about you don't worry
42:03about my attitude and worry about a chicken wow things in the kitchen get out of control
42:07let's go come here i met it thank you for your feedback you're poking a bear
42:17forcing chef ramsey to make a tough call you didn't have to call the police on us as the chefs
42:23struggle with the consequences what happened i don't know how much more of this i can take will the
42:29pressure cause one chef this is really hard for me to do something so criminal that hell's kitchen
42:35is sports to close wow oh my god it's all next time on an arresting episode of hell's kitchen
42:44you can't make this up which celebrity recruit will crack next don't miss a punishing all new special
42:50forces start
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