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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.
10:12Callie 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.
10:19Jada's.
10:20Wow, let's go.
10:21I know Chef Michelle said that it tastes great,
10:23but this is Hell's Kitchen.
10:25Like, the moment you think you're confident,
10:27eh!
10:27On the side is going to be a citrus verblanc
10:30with a nice seasonal succotash,
10:32so there's going to be a very nice little bit of a nice
10:34bit of a nice little bit of a nice bit of a nice
10:36bit of a nice little bit of a bit of a nice little bit of a
10:38little bit of a little bit of a little bit of a little bit of a
10:39So there's going to be some heirloom tomatoes,
10:41charred and roasted corn, as well as some asparagus.
10:44I love what you've done with that sort of cross hatch
10:47on the scallops.
10:48They're cooked perfectly.
10:49It's a delicious dish.
10:50Thank you, Chef.
10:51Congratulations. You're in the running.
10:54The next dish we'll try will be Aniyah's dish.
10:56Aniyah's? Wow.
11:00So, Chef, for you, I have a grilled scallop.
11:03Everybody pan-seared them.
11:04I was going to pan-sear them at first.
11:06I just want it to be a little bit different.
11:07And then the idea of goat cheese, where'd that come from?
11:09I love goat cheese grits.
11:10It gives it a little bit of punch in there.
11:12It also adds a bit of creaminess to that grit.
11:14I'll be honest, the cooking scallops on the grill
11:16is way more difficult than is in a pan.
11:17Yes, Chef.
11:18Outstanding job. Well done.
11:19Thank you, Chef. Thank you so much.
11:20Wow.
11:23My scallops are Chef Ramsay approved.
11:27Chef, the last dish you'll try from the red team today
11:30will be cat's dish.
11:32Cat's, wow.
11:33Oh, my God.
11:34My heart just jumped out of my chest.
11:36I'm like, I know I'm about to be a part of this top four.
11:39Chef, what I have here for you is a roasted yellow pepper
11:42and tomato puree with a little ginger and garlic in there
11:45and a corn salad.
11:47Cat, visually it's popping again, vibrant.
11:50It's an expensive delicacy, and you've done it absolute justice.
11:53Great job.
11:54Thank you, Chef.
11:55Wow.
11:56Ladies, four outstanding dishes.
11:58Thank you, Chef.
11:59Thank you, Chef.
12:00For me, there was one dish that had a slight edge
12:02over the other three.
12:04The winner of the red team's punishment pass is...
12:16The winner of the red team's punishment pass is...
12:21Aniyah, congratulations.
12:22Thank you, Chef.
12:23Uh, uh, uh.
12:24Punishment pass.
12:25Punishment pass.
12:26I got it.
12:27Use that pass wisely.
12:28It's for you and you only.
12:29Yes, Chef.
12:30Now, I'd like to find out the dishes that didn't do justice to those scallops.
12:42Because sadly, at least one of you could be going home.
12:45Michelle, first one, please, from who?
12:47First one will be from Cara Marie, Chef.
12:49Let's go.
12:50Step forward, please.
12:51I knew it was too much.
12:54It looks a little bit over the top.
12:56And what is this underneath here?
12:57What is that?
12:58That's the purple potato puree and the port creamy grits.
13:01Does it need all that?
13:02I wanted to kind of layer the flavors and then have the scallops with a little bit of the crunch.
13:07It was kind of building the flavors from the bottom up.
13:09It could stand alone, okay?
13:12Yes, Chef.
13:13I didn't do enough in the signature challenge.
13:15And then now I kind of was like trying to overcompensate.
13:18Michelle, is there another one?
13:19Yes, Chef.
13:20From?
13:21It'll be from Maddie, Chef.
13:22Maddie.
13:23As soon as I hear my name get called, I'm like .
13:26When I was doing the scallops, I was butter basting them.
13:28And I didn't dry them before I put them on the sauce.
13:30So it got a bit greasy and the sauce kind of evaporated.
13:33The actual puree tastes good.
13:35But the scallops, there's no crust on there.
13:37And so they taste like they're steamed.
13:39If you serve this in the restaurant, they are sending it back quickly.
13:42Yeah, I expect more from you.
13:44Not good.
13:46This could be it.
13:47I could be leaving Hell's Kitchen right now.
13:49Michelle, is there anyone else from the Red Team that didn't meet the criteria?
13:52No, Chef.
13:53No.
13:54James, tell me, the underperforming dishes were cooked by who?
13:58The first one, Chef, belongs to Chase.
14:01Chase.
14:02Ready?
14:03Let's go, Chase.
14:04I cannot believe that my name got called.
14:06I do not want to go home before cooking my first dinner service.
14:10Describe the dish, please.
14:11It's a pan-seared scallop with a parsnip puree and a fennel and ginger broth, a little bit of beach mushroom.
14:17How did you cook the puree?
14:18I cooked it in a little cream with some water, let that reduce down, then blended it up.
14:22It looks like cats puked up in there.
14:24It does not look good.
14:26I go back to that elk tenderloin, the first impressions, right?
14:28Yes, Chef.
14:29You raise the bar, and then you kick me in the nuts with this thing.
14:34James, is there another dish that didn't meet the criteria?
14:38Yes, Chef, there is one more.
14:39That dish belongs to Carlos.
14:41Carlos.
14:42Damn.
14:43My heart drops instantly, and I'm just praying to God that my scallops are cooked even a little
14:49bit well.
14:50Chef, for you, I made a rosemary-secured scallop with a rosemary-coconut reduction and a pea
14:55salad.
14:56Rosemary's so overpowering.
14:57How do you actually cook these?
14:58Pan-seared, Chef.
14:59If you just touch that, it's solid, right?
15:03What does that tell you?
15:04It's overcooked, Chef.
15:05And you coming from Alaska, young man, surrounded by water.
15:08Ah, .
15:11I expected a much, much, much, much better execution on that.
15:15Yes, Chef.
15:16It feels terrible.
15:17I feel like I let my entire state down.
15:20One of you is leaving the competition right now.
15:23Because if you can't cook me a unique scallop, there is no hope in hell you are ever going
15:29to become my head chef at Hell's Kitchen Foxwood Resort Casino.
15:33The person leaving Hell's Kitchen is Carlos.
15:41Step on up, young man.
15:45That performance there was underwhelming.
15:48Combine that with what you gave me across the signature dish tells me you are not ready.
15:53I've got to be honest.
15:54I'm going to cut you loose right now.
15:55Yes, Chef.
15:56Please, give me your jacket and leave Hell's Kitchen.
15:58Thank you, Chef.
16:00Good night.
16:01Good night.
16:02Safe trip back to Alaska.
16:03Bye, Chef.
16:04Bye, Carlos.
16:05Bye, Carlos.
16:06I feel like I let my state down, like, pretty heavy.
16:09Man, I know I don't overcook fish.
16:11Like, that's something I know I don't do.
16:14I do not know what happened at all.
16:16Like, I am so disappointed in myself for doing that.
16:18Tonight, we are opening Hell's Kitchen.
16:20Head back to the dorms.
16:21Get a breather.
16:22Our sous chefs will call you in half an hour to get over tonight's menu.
16:26Is that clear?
16:27Yes, Chef.
16:28Get off.
16:31Go on.
16:32Go on.
16:33Go on.
16:34Go on.
16:35Go on.
16:36Go on.
16:37Go on.
16:38Go on.
16:39Go on.
16:40Yesterday was not enough.
16:41Today was too much.
16:42I've got to find the balance.
16:43Glad you're not going home yet.
16:44Oh, yeah, me too.
16:45I'm trying to define my voice as a vegan chef in a non-vegan kitchen.
16:47I just want to prove that.
16:48I am a chef to the core at the end of the day, and I cook and prepare anything and everything.
16:53You should have done vegan scallops and vegan cook with all of them.
16:57Not only am I vegan, but I do CrossFit.
17:00That tracks.
17:01Do you want to arm wrestle?
17:02That might be fun.
17:03Let's see how shy you are.
17:04Come here.
17:05Let's go.
17:06I don't know about you.
17:07I see those four arms.
17:08You either play a lot of video games or spent a lot of time alone as a child.
17:11We'll go with number one.
17:12Okay.
17:13Hands up.
17:14Oh, around.
17:15I got a lot to touch it.
17:16Good job.
17:18I'm just going to hide under the table now.
17:19You know, the running joke is, oh, vegans are protein deficient.
17:35Wah, wah, wah.
17:36I don't see any protein deficiency here, guys.
17:40And neither does Paul.
17:41I'm not afraid to lose to a woman.
17:44I'm going to go cry now.
17:48Hello, chef.
17:49With the first dinner service just five hours away.
17:52We're going to get started.
17:53The chefs are anxious to get critical information about tonight's menu.
17:57All right.
17:58Scallop.
17:59Smoking hot pan.
18:0045 seconds both sides.
18:02While it's doing that, I'll season the other side.
18:04I'm going to get the risotto started.
18:06So you're going to get the rice nice and toasted, fennel stock, butter, mascarpone, parmesan.
18:10And then the very last thing that we do is we're going to finish this with parsley.
18:13All right.
18:14Strip steak.
18:15Pretty lean other than that fat that's on the outside.
18:17It benefits from a little kiss of butter.
18:18I'm going to show you the pork chop, okay?
18:20Learning this information is like turning the fire hydrant on full blast and trying to drink from it.
18:27Is that butter and oil you put in there?
18:28Yes, chef.
18:29Okay.
18:30Lamb is done.
18:31It's been about eight minutes.
18:32I can't keep up.
18:34It's going so quick.
18:36Carbonara?
18:37Seems to be nice and creamy, okay?
18:39What's that?
18:40I'm missing ingredients.
18:42I'm worried that I might flop during service.
18:46It's just not my pants.
18:53I get nervous?
18:54I know.
18:55Extremely.
18:56I'm not even going to it, y'all.
18:57Really?
18:58Yep.
18:59Bradley was lost.
19:00He was, you know, call your mom on the superstore phone, lost.
19:03It was bad, dude.
19:05What else did you put in there?
19:06I'm sorry.
19:19I've never had a knife kit almost make me cry before.
19:22That is sexy.
19:23These are what chefs dream about.
19:25These hex clad knives are beautiful.
19:27This is our win or lose, man.
19:29You're going home with some knives, baby.
19:31Some good ass knives, too.
19:32Ah, yes.
19:34I've never wanted kids, and now I have a whole knife kit full of babies.
19:38I'm literally trying to not cry right now.
19:39I'm not even kidding.
19:40If they weren't so sharp, I'd cuddle a knife, so...
19:48After a day of intensive menu training...
19:51You want a lead?
19:52It's up to you.
19:53I want to support.
19:54The chefs are setting up their stations
19:56and eager to kick off their first dinner service.
19:59I'm really excited.
20:00I'm pumped.
20:01I think you're going to kill it.
20:03Okay, ladies, tonight is the night.
20:06Gentlemen, let's go.
20:07Yes, chef.
20:08Yes, chef.
20:09All right, let's hit it.
20:10First service nerves, but hey, we can do this.
20:13We've got this, man.
20:14Mourinho, open Hell's Kitchen, please.
20:16Let's go.
20:17Fill it up.
20:18There's an abundance of excitement in the air.
20:30I love it.
20:31It's beautiful.
20:32With reservations for tonight snapped up several months ago.
20:36Cheers to Hell's Kitchen.
20:37And with each chef representing their state, there's tremendous pride on the line.
20:43Ready to f***ing go.
20:45Love you.
20:46Have fun.
20:47Let's go team, dog.
20:48Tonight's first dinner service will feature a menu of Hell's Kitchen classics.
20:52I'll take the rack of glam.
20:54As well as a pesto shrimp scampi flambe appetizer.
20:57Prepared table side by Ellie from Nevada and Sydney from North Carolina for the Red Kitchen.
21:03I promise I won't burn you.
21:04And Jaden from Massachusetts and Jonathan from Georgia for the Blue Kitchen.
21:09Have you ever had pesto table side before?
21:11No.
21:12Tonight's the night.
21:13We're excited.
21:14In for a treat.
21:15Gentlemen, we've got the first ticket.
21:16Let's go.
21:17In the kitchen, you guys.
21:18Four covers table.
21:19Two.
21:20One flatbread, one scallop, two risotto, one table side.
21:21Heard?
21:22Heard, chef.
21:23Let's go.
21:24Where's my grapeseed?
21:25Where's my grapeseed?
21:26Where's my grapeseed?
21:27Grapeseed right here.
21:28We have a flatbread and a risotto, right?
21:30One scallop, two risotto, and a flatbread.
21:32Two risotto?
21:33Two risotto all day?
21:35Yes, chef.
21:36Two risotto all day.
21:37I've got Bradley struggling, and I just know this is going to hold up hot app.
21:42So I'm frantically trying to run around and keep everything else going.
21:47All the way to the left.
21:48All the way to the left.
21:49Guys, I need to hold back on burning flatbread.
21:51Heard that.
21:52Hold back.
21:53Hey, hey, hey.
21:54How the are you burning flatbread already?
21:55Sorry, chef.
21:56What the are you doing?
21:57We've just started.
21:58You make a beautiful flatbread, then you burn it.
22:00Slow down, okay?
22:01Yes, chef.
22:02Let's go.
22:03Thank you, chef.
22:04With Montana chef Chase burning his flatbread,
22:07a blue team's appetizers are in a holding pattern.
22:10While in the red kitchen.
22:1115 seconds to the window.
22:1315 seconds.
22:14Jada from Florida and Elena from South Carolina are hoping their start on appetizers is a strong
22:20one.
22:21You ready, risotto?
22:22I'm ready.
22:23Let's go.
22:24Walking risotto.
22:25We're walking flatbread.
22:26Walking two flatbreads right now.
22:28How's that risotto?
22:29Good.
22:30Two flatbreads.
22:31On your right.
22:32Down.
22:33Flatbreads are beautifully cooked, by the way.
22:35Huh?
22:36Yeah, they're doing good so far.
22:37Really good.
22:38Delicious risotto.
22:39Really good.
22:40Yes, chef.
22:41Make sure the whole team tastes it so we know where the bar is, yes?
22:43Yes, chef.
22:44Let's go.
22:45I mean, the first dish didn't get sent back, so come on.
22:48I am feeling on cloud nine.
22:51How we feeling, ladies?
22:52You good?
22:53Good.
22:54We're cruising.
22:55Buon appetito, ladies.
22:56Yes!
22:57Two more minutes on this, two risotto.
23:00Two minutes is two minutes?
23:01I just need to know because these are going to overcook.
23:04Communication is everything.
23:05Not communicating isn't going to get you far.
23:09Can I walk scallops?
23:12Can I walk scallops?
23:14Walk in.
23:15Scallop, chef.
23:16Overcooked.
23:17Yeah.
23:18You two muppets, come here.
23:20Quick, come on.
23:22Just touch them.
23:23It's how hard that is.
23:24I'm not serving them.
23:25Come on.
23:26Come here.
23:27Flatbread.
23:28Flatbread, chef.
23:31Now.
23:32Undercooked now.
23:33Hey, hey, hey.
23:34Come here, you.
23:37In fact, all of you, come here.
23:38I don't know what's going on, but we're all over the place.
23:41They've sent their first table.
23:42I've got raw bread.
23:44Overcooked scallops.
23:45Get your together a little bit, yes?
23:47Yes, chef.
23:48Let's go.
23:49Come on.
23:50Take it back.
23:51Come on, chef.
23:52Sorry, chef.
23:53With the Blue Kitchen now firing their first appetizers for a third time, the Red Kitchen
23:58is hoping to maintain its solid start.
24:01Let me get one minute on scallops.
24:03One minute on scallops.
24:04Is that enough for risotto?
24:06Scallops, I'm five out.
24:08She's five out on risotto.
24:10I already started my scallops.
24:13Make sure we're talking, ladies.
24:14We gotta keep up.
24:15Yes, chef.
24:16Yes, chef.
24:17Two scallops, two risotto.
24:18We're now three and a half out.
24:19We're now three and a half out.
24:20Why are the scallops in when she's three and a half out?
24:22Pass me those scallops.
24:23With two minutes to go, drop the scallops.
24:26What are we gonna do now?
24:27I was gonna sear the other side, chef.
24:29And is it what, just two minutes later?
24:31No, chef.
24:32No, come on, girls.
24:33We're not gonna half cook a scallop.
24:34Yes, chef.
24:35Did we not just do a challenge with scallops?
24:36Yes, chef.
24:37Holy .
24:38That's all right.
24:39We're gonna bounce back.
24:40We're good.
24:41Keep going, keep going, keep going.
24:42We're gonna bounce back.
24:43You got it, girl.
24:44One minute and a half risotto.
24:46Dropping scallops.
24:47Heard.
24:48Heard.
24:49I disappointed my idol.
24:50Like, I can't get any lower than this.
24:53And that's something that I need to work on is just shaking it off.
24:56Walking scallop.
24:57Let's go.
24:58Thanks to Kat from Maryland, the ladies are continuing to push out appetizers.
25:03Service, please.
25:04While over in the blue kitchen.
25:06You got two risotto ready to sell?
25:08Two and a half minutes.
25:09Bradley from Louisiana is hoping that he's finally able to deliver acceptable risotto.
25:15me, dude.
25:16Just put peas in there.
25:18I just put peas in the risotto.
25:19Free fire.
25:20Give me.
25:21Kick it over.
25:22Spin it.
25:23Spin the handle.
25:24Spin the handle.
25:25My man Bradley, that risotto is whooping his behind right now.
25:28You are drowning over here.
25:30And I'm just trying to help.
25:32What?
25:33Where's the risotto gone?
25:35It's peas in the risotto, chef.
25:36I up and I put peas in it, chef.
25:38Hold on.
25:39We're hand picking peas out of risotto.
25:41Excuse me.
25:42Can you see us?
25:43Yeah.
25:44Oh, my God.
25:45Put it down.
25:46Look at her.
25:47She's staring.
25:48Watching everything you're doing.
25:49No one's getting fed.
25:50And we're looking like a bunch of idiots.
25:53No one's getting fed.
25:54No one's getting fed.
25:55No one's getting fed.
25:56Sorry.
25:57It's just over 30 minutes.
25:58It's just over 30 minutes into opening night at Hell's Kitchen.
25:59Where's the risotto gone?
26:00It's peas in the risotto, chef.
26:01I up and I put peas in it, chef.
26:02at Hell's Kitchen.
26:03Where's the risotto gone?
26:05There's peas in the risotto, chef.
26:06I up and I put peas in it, chef.
26:08And Chris from New Jersey is scrambling
26:10to fix Bradley's mistake.
26:12Hold on, we're hand-picking peas out of a risotto.
26:15Excuse me, can you see us?
26:16Yeah.
26:17Oh my God, put it down.
26:20Look at her, she's staring, watching everything
26:21you're doing.
26:23No one's getting fed and we're looking
26:24like a bunch of idiots.
26:27Have we given up?
26:27No, chef.
26:28Don't do that again.
26:29Yes, chef.
26:30You get your together.
26:31Yes, chef.
26:32Quickly.
26:33Yes, chef.
26:34Five minutes on that risotto.
26:36Watching Bradley cook.
26:37His brain goes somewhere else.
26:40What's wrong with this?
26:42It's broken, it's broken.
26:43Restart it, restart it, restart it.
26:44me.
26:46Restarting a risotto.
26:47Oh my God.
26:49Ah.
26:50While the blue team's nightmare
26:52on appetizers continues.
26:54I apologize for the long wait.
26:56Need more bread, maybe?
26:58The red team.
26:59It's not the best star, but it's moving.
27:00Let's get that right.
27:01Yes, chef.
27:02Is moving on to their first order of entrees.
27:05Two pork, two strip, one chicken, one halibut.
27:07Heard?
27:08Heard, chef.
27:09Maddie, call those entrees back.
27:11Two pork, one halibut on our station, and that's all.
27:15I don't give a about the station.
27:16I'm not laughing.
27:17Yes, chef.
27:18Two pork, two strip, one chicken, one halibut.
27:20Two pork, two chicken.
27:21Oh my good God.
27:23Right now?
27:23Oh no.
27:25Two pork, two strip, one chicken, one halibut.
27:27One chicken, one halibut.
27:28One chicken, one halibut.
27:29Call it back.
27:30Two pork, two chicken, one halibut.
27:31Call it back.
27:32Two pork, two chicken, one halibut.
27:35Oh my good God.
27:37Oh, I'm sorry, chef.
27:39Young lady, you are representing the state of New York.
27:41Yes, chef.
27:42Big deep breath.
27:43off in the cold room.
27:44Yes, chef.
27:45I've come back with your state of mind in check.
27:48Let's go.
27:51Oh, no.
27:53Again.
27:54Two pork, two strip, one chicken, one halibut.
27:56Again.
27:57Two pork, two strip, one chicken, one halibut.
27:59Get me Maddie.
28:00Yes, chef.
28:04Maddie?
28:06Your brain?
28:07Is it on?
28:09Call it back.
28:10Two pork, two strip, one chicken, one halibut.
28:11Get your together, young lady.
28:13Yes, chef.
28:13With Maddie's head back in the game,
28:16the women move forward with entrees.
28:18Maddie, you got this.
28:19Bounce back.
28:20We all got this.
28:21Yes, chef.
28:22Back in the blue kitchen.
28:24Walking with risotto.
28:25First.
28:26The first order of appetizers
28:28are finally making it out to patient diners.
28:31Oh my God.
28:31That is so good.
28:32Absolutely.
28:33Oh, no, no, no, no, no, no, no, no, no, no.
28:37But a new problem quickly pops up.
28:40Dude, roll another dough, now.
28:41Dude, we don't have any more of that cheese.
28:43How long for the flatbreads?
28:45I need to find cheese, chef.
28:46Oh my God.
28:47Because you burned so many.
28:50Where's all the cheese gone?
28:51I used it.
28:52Have you used it all?
28:53Yes, chef.
28:53Oh my God.
28:54Walking scallops.
28:56Pull back on scallops if we can.
28:57What the?
28:58We can't, dude.
28:59Walking scallops, chef.
29:00Sorry, guys.
29:01I can't find the cheese for the flatbread.
29:03I can't just magic cheese here.
29:06No, chef.
29:06Stop the flatbreads.
29:08We've so many flatbreads.
29:09We've got no more cheese left.
29:10Give me something else if you don't have the flatbreads.
29:13Come on, guys.
29:13Just give me a salad.
29:14Yes, chef.
29:15Something we can't up.
29:17While Chase scrambles to make salads in the red kitchen.
29:22I'm nervous about him cracking into this lamb.
29:24Just because it's the first time, you know?
29:25I know, I know.
29:26It's OK, it's OK.
29:27Vegan Cara Marie is looking to impress cooking meat.
29:31I have been grilling meats since before most of these chefs
29:35were even born.
29:37Skin side up, chef.
29:38Skin side up.
29:40Two salmon, two lamb.
29:41Walking with lamb.
29:42Right behind, walking with lamb.
29:43That skin is messed up.
29:44The skin is messed up.
29:45It got stuck on the pan.
29:46Don't serve it.
29:47Fire up another one.
29:48Lamb is cooked usually.
29:50But where is the salmon?
29:52Two minutes, chef.
29:52now.
29:53Take the lamb back.
29:54Maddie, how long on that salmon?
29:56Let me know what you want me to do.
29:57Maddie, do you feel comfortable?
29:59Stop messing with it.
30:00I need the salmon.
30:02You guys ready to walk salmon?
30:03Everybody was barking orders at me.
30:05It gets very confusing.
30:06Let me have a minute to figure this out.
30:08Walking right now.
30:09Walking salmon, walking lamb.
30:13Oh, man.
30:16Hey, fish station.
30:17Kat and Maddie, come over.
30:19I got one salmon undercooked and one salmon that's overcooked.
30:22Can I have two fresh salmon quickly?
30:24While Maddie's failure on salmon stalls the red kitchen,
30:28over in the blue kitchen,
30:30the men are desperate to impress with their first entrees.
30:34We need to check lamb.
30:35Pop them right here.
30:36The first dinner service is your chance to shine.
30:39Around you, on your left, chef.
30:41Just stand down, let's go.
30:41Two lamb, let's go.
30:43I got my fingers crossed.
30:44I'm praying to Jesus.
30:46I'm hoping to showcase my talent to Chef Ramsay.
30:58Around you, on your left, chef.
30:59Just stand down, let's go.
31:00Two lamb, let's go.
31:02It's almost two hours into dinner service.
31:04And Henry has just arrived with the first entrees
31:07from the blue kitchen.
31:09Oh, .
31:10Hey, blue team, come here.
31:11All of you.
31:12What's happened?
31:13I better duck, because I don't want to catch a bullet
31:16that wasn't meant for me.
31:17It's raw.
31:20Oh, no.
31:21I hope the kitchen doesn't get shut down.
31:23May deserve better.
31:24Now get it together.
31:25Let's go, guys.
31:26Come on.
31:27Refire, refire.
31:28When you're in Hell's Kitchen, you know,
31:30you go in there with these delusions of grandeur, like,
31:32oh, I would never do that.
31:33But when the heat's on and Chef Ramsay's yelling,
31:35common sense goes out the window.
31:36Let's regroup.
31:37Let's get back.
31:38Yes, Chef.
31:39As Henry from Texas quickly tries to rectify
31:41his mistake on lamb, over in the red kitchen.
31:44Come on, ladies.
31:45We got to get this together.
31:46Maddie on salmon and cat on port
31:49are trying to push out entrees.
31:51Don't flip that salmon.
31:52I'm not.
31:53I'm not .
31:54This is going over there.
31:55Maddie, just let it do its thing.
31:56I could see from a mile away that Maddie was lost
31:59just from her mouth breathing.
32:05Confused as .
32:07Garnish is up.
32:08Wellies are in the window.
32:09Walking behind hot.
32:11Skin side, skin side, skin side.
32:12Pork chop.
32:14The salmon, Chef.
32:19Pork is raw.
32:22Oh, one more .
32:23Ladies, storeroom, all of you, now.
32:24Yes, Chef.
32:25Oh, .
32:26We're going to get kicked out of the kitchen.
32:27Call out those tickets.
32:28Yes, Chef.
32:28Two Wellington, one salmon, one pork chop.
32:30Now, look what I got.
32:31Mmm.
32:32I got that cooked crispy.
32:33I got that there.
32:34I just, I, I, I have no idea what you girls are up to.
32:38I don't even know how you, I, I, I, I, I, I have no idea what you
32:43girls are up to.
32:44I don't even know how you have the nerve to bring me that.
32:49Yes, Chef.
32:50That's me.
32:51I can't continue like this.
32:53Get the out of here.
32:54All of you, get out.
32:55Chef, Chef.
32:56Hey, and see if you can do something right tonight.
33:00Come back to me with two nominees that your team could be better off without.
33:05Is that clear?
33:06Yes, Chef.
33:07Yes, Chef.
33:08No way, dude.
33:09That was terrible.
33:10Tonight feels like a failure.
33:11And serving that raw pork chop in a burnt salmon is just unforgivable.
33:15You need to be more confident in yourself, okay?
33:17You need to trust the cook.
33:18Everybody was firing at her.
33:19Hey, salmon this, salmon that, salmon that.
33:21And it kind of, she was overwhelmed.
33:23It feels like to get kicked out of the kitchen.
33:25And especially that it was a monster.
33:26It was a monster.
33:27It was a monster.
33:28It was a monster.
33:29It was a monster.
33:30It was a monster.
33:31It was a monster.
33:32It was a monster.
33:33It was a monster.
33:34It was a monster.
33:35It was a monster.
33:36I got kicked out of the kitchen.
33:37And especially that it was my station that was up the most.
33:40But that was a result of everybody's miscommunication.
33:43I just feel like I got so caught up because everybody was saying like 18 million things.
33:47I want two halibut, two strip, yes?
33:49Two halibut, two strip.
33:50Two halibut, two strip.
33:51Two halibut, two strip.
33:52It's going to be the best steer we're going to have all night.
33:54Henry and I, you know, we had great communication.
33:56I think we're both very talented.
33:57And, you know, we kind of just rocked it out together.
33:59We're kind of dancing, honestly.
34:01I have chicken on the lefty board, Chef.
34:02No.
34:03Well, me.
34:05Hey, all of you.
34:07Oh, no.
34:08Not again.
34:09Hey, you two.
34:10Come in here.
34:11You off.
34:12What's going?
34:13Two halibut, two strip.
34:14Again.
34:15Two halibut, two strip.
34:16And I've got two strip, two Wellington, one chicken.
34:21Just throwing out.
34:22Get out!
34:23Yes, Chef.
34:24Out!
34:25Come back to me with two nominees, two individuals that would actually make your team better without.
34:31Is that clear?
34:32Yes, Chef.
34:33Yes, Chef.
34:38I'm pissed off.
34:39Tonight is an absolute embarrassment.
34:46Y'all two?
34:47What the ?
34:48Honestly, the communication kind of went to .
34:53I just felt like I was trying to just get it out, but everyone was like, Simon, Simon,
34:58Simon.
34:59At one point, I didn't know what was going on.
35:00I believe a decent amount of the blame actually falls on Anaya because she was barking out orders
35:05and they weren't correct.
35:06It's our kind of responsibility to drive the tickets.
35:09And I know it's like a lot, but like, damn, we were on the two salmon, two lamb ticket for
35:1440 minutes.
35:15Like, it's embarrassing.
35:16It's not an individual fails.
35:18We fail as a team.
35:20We can talk about it.
35:21We all know who up.
35:22I say we just take a count.
35:24Tonight, the main problem is risotto, scallops, and pizza.
35:27I mean, it's definitely a domino effect.
35:28Apps didn't set the tone, which affected our station.
35:31We all got frozen frustrated.
35:33Mad, because how many scallops did you throw away tonight, you think?
35:35Half.
35:36In the beginning, I cleared no food out because the risotto wasn't ready.
35:40I up risottos.
35:41I get it.
35:42But I didn't screw up your scallops, dude.
35:44That's not my fault.
35:45Antonio messed up scallops and then blamed it on us and made it seem like we were the
35:50cause of him being frazzled.
35:52Guy being used as a scapegoat.
35:54He could have kept his head in the game.
35:56That had nothing to do with me.
35:57I mean, dude, don't get me wrong.
35:59You up enough pizzas to where we had to 86 then.
36:02I will fully admit I burned a lot of pizzas.
36:04But Antonio, the scallops were rough.
36:06Bradley, biggest thing was a breakdown in communication.
36:09Unfortunately, my vote has to be for Bradley and Antonio.
36:11I'm not going to lie.
36:12I'm not going to lie.
36:13But I think the mood up with so many ups in the beginning.
36:16You up scallops.
36:18His signature dish that we did earlier today that he told us if we could cook them, then
36:22you shouldn't be here.
36:23Why am I being used as a scapegoat for his ups?
36:27I don't think it's right, and I think Antonio and Jason do you know.
36:30It definitely pissed me off.
36:32I mean, it's just like, if we're going to play dirty like that, then I guess it just needs
36:35to be a mean mentality.
36:36I couldn't prioritize or cook anything else because I was stalled by not being able to
36:42put out the scallops we had in the first place.
36:45E86 pizzas, he up scallops that her chef ran for the signature dish.
36:50Bottom line.
36:59What I got tonight in our first ever Battle of the States dinner service was a sorry state
37:05of affairs.
37:06Jada, Red Team's first nominee and why.
37:08Chef, our first nominee is going to be Maddie.
37:11She definitely got flustered tonight on Fish Station.
37:14Ultimately, it was one of our biggest downfalls why we got sent out of the kitchen because
37:18of the hold up there.
37:19Jada's second nominee and why.
37:20Chef, our second nominee is going to be Kat.
37:23She too is also on Fish Station with Maddie.
37:26There was also a pork at the very end.
37:28That ultimately was our downfall as well.
37:30That was completely raw that she took full accountability for.
37:35Anthony, Blue Team's first nominee and why.
37:38First nominee is going to be Chase.
37:41That's because of the pizzas.
37:43I think anybody who messes something up that many times it needs to be 86th may not deserve
37:47to be here with us.
37:50Our second nominee is.
37:56With both teams being kicked out of the kitchen after a dismal opening night.
38:01That was pathetic.
38:03The Red Team has nominated Maddie and Kat.
38:06While the Blue Team has named their first nominee.
38:09Chase.
38:10And?
38:11Our second nominee is Bradley.
38:15He failed to adapt.
38:17It was a full-on nightmare on apps.
38:20Bradley, Chase, Maddie and Kat, step forward.
38:24Maddie, I want to know first, what in the happened there tonight?
38:28Everybody's just barking different things.
38:30And I was like, holy .
38:32Like, we all need to communicate.
38:33We need to talk to each other, not at each other.
38:35We need to figure this out.
38:36Right.
38:37So we figured this out, but the still kept coming.
38:40I agree 100%, Chef.
38:41I own up to my mistakes.
38:42I definitely up.
38:43Tell me why you deserve to stay in Hell's Kitchen.
38:45Chef, even though I'm young, I have so much fight in me.
38:47I'm eager to learn.
38:48I'm eager to grow.
38:49I'm ready to be your chef.
38:50And I will learn from my mistakes and it will never happen again.
38:53Kat, tell me why you should stay in Hell's Kitchen.
38:55Chef, I have so much fight in me.
38:57I'm ready to work hard for you.
38:58I'm learning from my mistakes.
39:00I'm excited about it, Chef.
39:01I'm ready to represent for Marilyn.
39:04Chase.
39:05Yes, Chef.
39:06You spent half a night chasing your ass in and out of that oven.
39:10Chef, it was a lack of timing on my part.
39:14Tell me why you should stay in Hell's Kitchen.
39:15Chef, I know I had a bad day today, but I learned from my mistakes.
39:19I own up to my mistakes and I tried my best not to repeat them.
39:22You were like your dog chasing his tail, Chase.
39:24Yes, Chef.
39:25Composure.
39:26Yes, Chef.
39:27Bradley, why should you stay in Hell's Kitchen?
39:29I'm ready to prove to you, Chef, that I'm supposed to be here for my team and for my family
39:34and for my home state and to show you that I can be your next head, Chef.
39:38I was very frazzled and I just could not understand how to...
39:42So tell me how you function back home in your state.
39:45It was too fast for me, Chef.
39:46I couldn't keep up.
39:47Too fast.
39:48I was asking for my support for...
39:49So who let you down if you weren't supported?
39:53My teammate.
39:58My decision is...
40:01Cat.
40:05Thanks, guys.
40:06Get back in line.
40:07Maddie, young lady, come here.
40:17Give me your jacket.
40:18I don't know who gave you a sous chef title at the age of 18, but young lady, you are not
40:25ready to become my head chef.
40:27Is that clear?
40:28Yes, Chef.
40:29Good night.
40:30Thank you for everything, Chef.
40:31Bye, Maddie.
40:32Bye, Maddie.
40:33Bye, Maddie.
40:34Bye, Maddie.
40:35Going back home to New York, I know they're going to be proud of me because I kept my cool
40:40and I own up to my mistakes.
40:41People that are twice my age still don't own up to their .
40:44So I'm going to come back in a couple of years with a lot more experience under my belt
40:47and I'll be right back in this kitchen again.
40:49When you put your heads on the pillow tonight, just mutter to yourself, bounce back.
40:54Bounce back.
40:55Yes, Chef.
40:56Yes, Chef.
40:57Off.
40:58You all right?
40:59I know that was intense.
41:01I live to see another day in Hell's Kitchen and I am so grateful.
41:06Tomorrow's a new day.
41:07You're still here.
41:08You're still here.
41:09Fighting chance.
41:10I really got to step my game up.
41:11I know that I can do this, so it's just a matter of shaking off the nerves.
41:15Got this, man.
41:16Got this, baby.
41:17I think Chef Ramsay kept me here because he sees something in me.
41:20But I know that I have to bounce back and get my together or I will be sent home.
41:25I respect you guys so much.
41:27I'll own up to my .
41:28It's been twice in one day that I've had to go before Chef Ramsay in order to not get eliminated.
41:35It's an emotional roller coaster.
41:36Yep.
41:37Let's do this.
41:38Yeah.
41:39There is no promise that you get a moment after this one.
41:44New Yorkers may be tough, but properly cooked salmon shouldn't be.
41:48Maddie is gone because she wasn't able to figure that out.
41:52The next time on Hell's Kitchen, Battle of the States.
42:00Everybody just shut the up.
42:01How about you don't worry about my attitude and worry about a chicken.
42:04Wow.
42:05Things in the kitchen get out of control.
42:07Let's go.
42:08No!
42:09No!
42:10No!
42:11Come here!
42:12A medic.
42:13Thank you for your feedback.
42:14You're poking a bear.
42:16Forcing Chef Ramsay to make a tough call.
42:19You didn't have to call the police on us.
42:21As the chefs struggle with the consequences.
42:23What the f*** happened?
42:24I don't know how much more of this I can take.
42:27Will the pressure cause one chef.
42:29This is really a hard one for me.
42:30To do something so criminal.
42:32Ow!
42:33F*** that!
42:34That Hell's Kitchen is forced to close.
42:36Wow.
42:37Oh my God.
42:39It's all next time on an arresting episode of Hell's Kitchen.
42:43You can't make this s*** up.
42:45Which celebrity recruit will crack next?
42:48Don't miss a Punishing All New Special Forces.
42:50Start.
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