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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.
10:14And, you know, I'm always still representing Callie,
10:15no matter what.
10:16Chef, the next dish will be Jada's dish.
10:18Jada's, wow, let's go.
10:20I know Chef Michelle so that it tastes great,
10:22but this is Hell's kitchen.
10:23Like, the moment you think you're confident,
10:25on the side, it's going to be a citrus beurre blanc
10:28with a nice seasonal succotash so there's going to be
10:32a nice, nice sweet combination.
10:33It's a really nice combination.
10:34That sweet and an earthy feel with the peas.
10:36And it looks stunning.
10:36Congrats.
10:37Thank you, Chef.
10:38Thank you, Chef.
10:39Great star.
10:40be some heirloom tomatoes charred and roasted corn as well as some asparagus i love what you've done
10:46with that sort of cross hatch on the scallops they're cooked perfectly it's a delicious dish
10:51thank 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 sear them at
11:06first i just wanted to be a little bit different and then the idea of goat cheese where'd that come
11:09from i love goat cheese grits it gives it a little bit of punch in there it also adds a bit of
11:14creaminess to that grip i'll be honest the cooking scallops on the grill is way more difficult than
11:18is in a pan outstanding job thank you chef thank you so much wow my scallops are chef ramsey approved
11:28chef the last dish you'll try from the red team today will be cat's dish oh my god my heart just
11:36jumped out of my chest i'm like i know i'm about to be a part of this top four chef what i have
11:40here for you is a roasted yellow pepper and tomato puree with a little ginger and garlic in there and
11:47a corn salad kat visually it's popping again vibrant it's an expensive delicacy and you've done it absolute
11:54justice great job thank you chef wow ladies four outstanding dishes thank you chef for me there was one
12:01dish that had a slight edge over the other three the winner of the red team's punishment pass
12:08is
12:16the winner of the red team's punishment pass is
12:20the winner of the red team's punishment pass i got it use that pass wisely it's for you and you
12:36only yes chef now i'd like to find out the dishes that didn't do justice to those scallops because
12:43sadly at least one of you could be going home michelle first one please from who first one will be from
12:49kara marisha let's go step forward please i knew it was too much it looks a little bit over the top
12:57and what is this underneath there what is that that's the purple potato puree and the port creamy grits
13:02does it need all that i wanted to kind of layer the flavors and then have the scallops with a little
13:07bit of the crunch it was kind of building the flavors from the bottom up it could stand alone okay
13:12thank you i 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 as
13:23soon 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 yeah i expect more
13:43from you not good this could be it i could be leaving house kitchen right now michelle is there
13:50anyone else from red team that didn't meet the criteria no chef no james tell me the underperforming
13:57dishes were cooked by who the first one chef belongs to chase chase ready let's go chase i cannot
14:05believe that my name got called i do not want to go home before cooking my first dinner service
14:11describe the dish please it's a panseered scallop with a parsnip puree and a fennel and ginger broth a
14:16little bit of beach mushroom how did you cook the puree i cooked it in a little cream with some water
14:21let that reduce down then blended it up it looks like cats puked up in there it does not look good
14:26i go back to that elk tenderloin the first impressions right yes chef you raise the bar and then you kick me
14:32in the nuts with this thing james is there another dish that didn't meet the criteria yes chef there is one
14:39more that dish belongs to carlos carlos damn my heart drops instantly and i'm just praying to god
14:48that my scallops are cooked even a little bit well chef for you i made a rosemary secured scallop with a
14:54rosemary coconut reduction and a pea salad rosemary's so overpowering how do you actually cook these panseered
15:00chef you just touch that it's solid right what does that tell you it's overcooked chef and you coming
15:06from alaska young man surrounded by water ah i expected a much much much much better execution on
15:15that yes chef it feels terrible i feel like i let my entire state down one of you is leaving the
15:22competition right now because if you can't cook me a unique scallop there is no hope in hell you are ever
15:29going to become my head chef at hell's kitchen foxwood resort casino the person leaving hell's kitchen is
15:39carlos step on up young man
15:46that performance there was underwhelming combine that with what you gave me across the signature
15:52dish tells me you are not ready i've got to be honest i'm going to cut you loose right now yes
15:56chef please give me your jacket and leave hell's kitchen thank you chef good night safe trip back
16:02to alaska bye chef bye carlos i feel like i let my state down like pretty heavy man i know i don't overcook
16:12fish like that's something i know i don't do i do not know what happened at all like i am so
16:17disappointed in myself for doing that tonight we are opening hell's kitchen head back to the dorms
16:22get a breather our sous chefs will call you in half an hour to get over tonight's menu is that clear
16:27yes chef now off
16:35fast baby yesterday we had enough today was too much i gotta find the balance i'm glad you're not going home
16:41yet oh yeah me too i'm trying to define my voice as a vegan chef in a non-vegan kitchen i just want to
16:48prove that i am a chef to the core at the end of the day and i cook and prepare anything and
16:54everything you should have done vegan scallops and not only am i vegan but i do crossfit
17:02you want to arm wrestle that might be fun let's see how short you are come here let's go i don't know
17:07about you i see those four arms you either play a lot of video games or spent a lot of time alone as a
17:11child okay we'll go with number 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 is
17:33oh 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
17:54are anxious to get critical information about tonight's menu all right scallop smoking hot pan
18:0145 seconds both sides wow 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 gonna finish this with parsley all right strip steak
18:15pretty lean other than that fat that's on the outside it benefits from a little kiss of butter i'm
18:19gonna show you the pork chop okay learning this information is like turning the fire hydrant
18:25on full blast and trying to drink from it is that butter and oil yes chef plan is done about eight
18:32minutes i can't keep up it's going so quick carbonara seems to be nice and creamy okay
18:40what's that i'm missing ingredients i'm worried that i might flop during service it's just not my pants
18:50i get nervous i know extremely i'm not even gonna it y'all really really yep bradley was lost he
19:00was you know call your mom on the superstore phone lost it was bad dude what else did you put in
19:06there i'm sorry i've never had a knife kit almost make me cry before that is sexy these are what
19:24chefs dream about these hex clad knives are beautiful this is our win or lose man you're going home with
19:31some knives baby some good ass knives too ah yes i've never wanted kids and now i have a whole
19:37knife kit full of babies i'm literally trying to not cry right now i'm not even kidding if they weren't
19:41so sharp i'd cuddle a knife so after a day of intensive menu training you want to lead it's up to you
19:53running the support the chefs are setting up their stations and eager to kick off their first dinner
19:59service i'm really excited i'm pumped i'm i think you're gonna kill it okay uh ladies tonight is
20:06the night gentlemen let's go 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 hell's 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 for the
21:02red kitchen i promise i won't burn you and jaden from massachusetts and jonathan from georgia for the blue
21:09kitchen have you ever had pesto table side before oh tonight's the night we're in for a treat
21:14gentlemen we got the first ticket let's go in the kitchen you guys four covers table two
21:18one flatbread one scallop two risotto one table side heard let's go where's my grapeseed where's my
21:25grapeseed where's my grapeseed where's my grapeseed right here we have a flatbread and a risotto right
21:30one scallop two risotto and a flatbread two risotto two risotto all day yes chef two risotto all day
21:37radley 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 heard that hold back hey hey how the are you burning flatbread
21:55already sorry are you doing we just started you make a beautiful flatbread then you burn it slow down
22:01okay let's go thank you chef with montana chef chase burning his flatbread the blue team's appetizers
22:09are in a holding pattern while in the red kitchen 15 seconds to the window jada from florida and elena
22:17from south carolina are hoping their start on appetizers is a strong one you ready risotto i'm
22:22ready let's go walking risotto we're walking flatbread right now how's that risotto two flatbreads on your
22:32right you keep done flatbreads are beautifully cooked by the way huh yeah they're doing good so far
22:37really good uh delicious risotto really good yes chef make sure the whole team tastes it so we know where
22:43the bar is yes let's go i mean the first dish didn't get sent back so come on i am feeling on cloud nine
22:52how are we feeling ladies you good we're cruising one appetito ladies two more minutes on this two
23:00risotto two minutes is two minutes i just need to know because these are going to overcook communication
23:05is everything not communicating isn't going to get you far can i walk scallops can i walk scallops
23:15walk in scallop chef overcooked yeah youtube muppets come here
23:22quick come on just touch them it's how hard that is i'm not serving them come on flatbread
23:29flatbread chef now undercooked now hey hey hey come here you
23:38in fact all of you come here i don't know what's going on but all over the place they've sent their
23:42first table i've got raw bread overcooked scallops get your together a little bit yes yes let's go come on
23:49there's the flatbreads take it back come on yes chef sorry chef with the blue kitchen now firing their
23:55first appetizers for a third time the red kitchen is hoping to maintain its solid start let me get one
24:02minute on scallops one minute on scallops is that enough for risotto scallops i'm five out she's five
24:09out on risotto i already started my scallops make sure we're talking ladies we got to keep up yes
24:16chef two scallops two risotto we're now three and a half out why are the scallops in where she's three
24:21and a half hours pass me those scallops with two minutes to go drop the scallops what are we going
24:27to do now i was going to sear the other side chef and is it what just two minutes later no no come on
24:33girls we're not gonna half cook a scallop yes did we not just do a challenge with scallops yes holy
24:40that's all right we're gonna bounce back we're good keep going keep going
24:44you 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
25:03push out appetizers service please while over in the blue kitchen you got two results ready to sell
25:09two and a half minutes bradley from louisiana is hoping that he's finally able to deliver acceptable
25:15risotto me dude just put peas in there i just put peas in the risotto free fire give me kick it over
25:22spin it spin 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 look at her she's
25:47staring watching everything she's staring watching everything you're doing no one's getting fed and
25:51we're looking like a bunch of idiots
26:00it's just over 30 minutes into opening night at hell's kitchen where's the risotto gone
26:05there's peas in the risotto chef i up and i put peas in it chef and chris from new jersey is scrambling
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 you get together yes okay quickly yes chef five minutes on that risotto watching bradley cook
26:37his brain goes somewhere else what's wrong with this it's broken it's broken restart it restart it
26:43restart me restarting a risotto oh my god while the blue team's nightmare on appetizers continues
26:54i apologize for the long wait need more bread maybe the red team it's not the best star but it's
27:00moving let's get that right yes chef is moving on to their first order of entrees two pork two strip
27:06one chicken one halibut heard maddie call those entrees back two pork uh one halibut on our station
27:14and that's all i don't give a about the station i'm not laughing yes chef two pull two strip one chicken
27:20one halibut two pork two chicken oh my good god all right no oh no let's do it again together okay
27:27two pork two pork two strips two strip one chicken one chicken one halibut call it back two pork
27:34two chicken oh my good god oh i'm sorry chef young lady you are representing the state of new york
27:42yes chef big deep breath off in the cold room yes chef and come back with your state of mind in check let's go
27:51oh no again two pork two strip one chicken one halibut get me maddie yes chef
28:04maddie your brain is it on call it back two pork two strip one chicken one halibut get your
28:12together young 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 but a new problem quickly pops up dude roll another dough now
28:41dude if you don't have any more of that cheese how long for the flatbreads i need to find cheese
28:46chef oh my god because you burned so many where's all the cheese gone i use how do you use it all yes
28:53chef oh my god pull back on scallops if we can what the we can't sorry guys i can't find the cheese for
29:02the flatbread i can't just magic cheese here no chef stop the flatbreads so many flatbreads we've got
29:09no more cheese left give me something else if you don't have the flatbread come on guys just give me
29:14a salad yes chef something we can't up while chase scrambles to make salads in the red kitchen
29:22i'm nervous about him cracking into the slam just because it's the first time you know i know i know
29:25it's okay it's okay vegan cara marie is looking to impress cooking meat i have been grilling meats
29:33since before most of these chefs were even born skin side up chef skin side up two salmon two lamb
29:41walking with lamb right behind walking with lamb that skin is messed up the skin is messed up it got
29:46stuck on the pan don't serve it fire up another one lamb's cooked usually thank you but where's the
29:50salmon two minutes chef now take the lamb back maddie how long on that salmon let me know what you
29:57want me to do maddie do you feel comfortable stop messing with it i need the salmon you guys ready to
30:02watch salmon everybody was barking orders at me it gets very confusing let me have a minute to figure
30:08this out walking right now walking salmon walking lamb oh man hey fish station cat and maddie come over
30:18i got one salmon undercooked and one salmon that's overcooked can i have two fresh salmon quickly while
30:24maddie's failure on salmon stalls the red kitchen over in the blue kitchen the men are desperate to
30:31impress with their first entrees we need to check lamb pop them right here the first dinner service
30:37is your chance to shine around you on your left just stand down let's go two lamb let's go i got my
30:43fingers crossed my fingers crossed i'm praying to jesus i'm hoping to showcase my talent to chef ramsey
30:59around you on your left just stand down let's go two lamb let's go it's almost two hours into dinner
31:04service and henry has just arrived with the first entrees from the blue kitchen
31:09oh hey blue team come here all of you what's happened i better duck because i don't want to
31:15catch a bullet that wasn't meant for me it's wrong oh no i hope the kitchen doesn't get shut down
31:23may deserve better now get it together let's go guys come on when you're in hell's kitchen you know
31:30you go in there with these delusions of grandeur like oh i would never do that but when the heat's on
31:34and chef ramsey'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 don't flip
31:52that salmon i'm not i'm not this is going there maddie just let it do its thing i could see from a mile
31:58away that maddie was lost just from her mouth breathing
32:05confused as garnish is up wellies are in the window walking behind hot skin side skin side skin side pork
32:13chop the salmon chef thank you
32:22now pork is raw
32:23oh ladies storeroom all of you now yes chef oh we're gonna get kicked out of the kitchen call
32:31out those tickets yes chef two wellington one salmon one pork chop now look what i got
32:39i 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
32:48know 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
33:02hey and see if you can do something right tonight come back to me with two nominees that your team
33:09could be better off without is that clear yes chef no way dude that was terrible tonight feels like a
33:20failure and serving that raw pork chop in a burnt salmon is just unforgivable you need to be more
33:26confident in yourself okay you need to trust the cook everybody was firing at her hey salmon this salmon
33:33that salmon that and it kind of she was overwhelmed it feels like to get kicked out of the kitchen and
33:37especially that it was my station that was up the most but that was a result of everybody's
33:43miscommunication i just feel like i got so caught up because everybody was saying like 18 million
33:47things i want two halibut two strip yes two halibut two strip two halibut two strip it's going to be
33:53the best of seer we're going to have all night henry and i you know we had great communication i think
33:57we're both very talented and you know we kind of just rocked it out together we're kind of dancing
34:01honestly i have chicken on the lefty board chef me hey all of you oh no not again hey you two
34:12come in here you off what's going to halibut two strip again two halibut two strip and i've got
34:19two strip two wellington one chicken just thrown out get out out come back to me two nominees two
34:28individuals that would actually make your team better without is that clear
34:33yes i'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
35:01a decent 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 problem is 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
35:34frustrated 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 bradley
36:08biggest thing was a breakdown in communication unfortunately my vote has to be for bradley
36:12and antonio i'm not gonna lie up but i think the mood up with so many cups in the beginning
36:17you up scallops his signature dish that we did earlier today that he told us if we could cook them
36:23then you shouldn't be here why am i being used as a scapegoat for his ups i don't think it's right
36:29and i think antonio and jason definitely pissed me off i mean it's just like if we're gonna play
36:34dirty like that then i guess it just needs to be a mean mentality i couldn't prioritize or cook anything
36:39else because i was stalled by not being able to put out the scallops we had in the first place
36:46he 86 pizzas he up scallops that her chef ran the same introduction bottom line
37:00what i got tonight in our first ever battle of the states dinner service was a sorry state of
37:06affairs jada red team's first nominee and why chef our first nominee is going to be maddie
37:12she 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 team
38:04has nominated maddie and cat while the blue team has named their first nominee chase and our second
38:12nominee is bradley he failed to adapt it was a full-on nightmare on apps bradley chase maddie and cat
38:23step forward maddie i want to know first what in the happened there tonight everybody's just barking
38:31different things and i was like holy like we all need to communicate we need to talk to each other
38:35not at each other we need to figure this out right so we figured this out but the still kept coming
38:41i agree 100 chef i own up to my mistakes i definitely up tell me why you deserve to stay in hell's kitchen
38:46chef even though i'm young i have so much fight in me i'm eager to learn i'm eager to grow
38:50i'm ready to be your chef and i will learn from my mistakes and it will never happen again
38:54cat tell me why you should stay in hell's kitchen chef i have so much fight in me i'm ready to work hard for
38:59you i'm learning from my mistakes i'm excited about it chef i'm ready to represent for maryland
39:05chase yes chef you spent half a night chasing your ass in and out of that oven chef it was a lack of
39:13timing on my part tell me why you should stay in hell's kitchen chef i know i had a bad day today but
39:18i learned from my mistakes i own up to my mistakes and i tried my best not to repeat them you were like
39:23your dog chasing his tail chase yes chef composure yes chef bradley why should you stay in hell's
39:29kitchen i'm ready to prove to you chef that i'm supposed to be here for my team and for my family
39:35and for my home state and to show you that i can be your next head chef i was very frazzled and i just
39:41could not understand tell me how you function back home it was too fast for me chef i couldn't i couldn't
39:47keep up and i was asking for my support for so who let you down if you weren't supported my teammate
39:55my decision is cat
40:06thanks guys get back in line maddie young lady come here
40:14give me your jacket i don't know who gave you a sous chef title at the age of 18 but young lady
40:26you are not ready to become my head chef is that clear yes chef good night thank you for everything
40:31chef bye 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
40:45in a couple of years with a lot more experience under my belt and i'll be right back in this kitchen
40:49again well 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 i am so
41:06grateful tomorrow's a new day you're still here you're awesome you're fighting chance i really got
41:10to step my game up i know that i can do this so it's just a matter of shaking off the nerves got this
41:16man got this baby i think chef ramsey kept me here because he sees something in me but i know that i have
41:22to bounce back and get my together or i will be sent home i respect you guys so much i'll own up to my ups
41:29it's been twice in one day that i've had to go before chef ramsey in order to not get eliminated it's
41:36an emotional roller coaster yep let's do this yeah there is no promise that you get a moment after this
41:43one new yorkers may be tough but properly cooked salmon shouldn't be maddie is gone because she wasn't able
41:51to figure that out next time on hell's kitchen battle of the states everybody just shut up how
42:02about you don't worry about my attitude and worry about a chicken wow things in the kitchen get out
42:06of control come here i've met it thank you for your feedback you're poking a bear forcing chef ramsey
42:19to make a tough call you didn't have to call the police on us as the chefs struggle with the
42:24consequences what happened i don't know how much more of this i can take will the pressure cause one
42:30chef this is really hard for me to do something so criminal that hell's kitchen is forced to close
42:37wow oh my god it's all next time on an arresting episode of hell's kitchen you can't make this up
42:46which celebrity recruit will crack next don't miss a punishing all new special forces start
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