Hells Kitchen - Season 24 Episode 03- The Heat is Coming to Hell's Kitchen
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00:00What the hell? Why would you do that?
00:02The chefs were tasked with creating unique scallop ditches.
00:05I can't get this one open.
00:07For a chance at the highly sought after.
00:09Fishman pass.
00:10From the blue team, Antonio, Chris, and Jaden drew high praise.
00:15Scallops cooked beautifully.
00:17While Lisa, Jada, Anaya, and Kat were the top contenders from the Red.
00:22Great job.
00:23Ultimately, it was Anaya from Delaware.
00:25Outstanding job. Well done.
00:26And Chris from New Jersey.
00:29Who were awarded the punishment passes.
00:31I'm playing you.
00:32But the good news was short-lived.
00:34As Chef Ramsay announced that at least one chef.
00:38Will be going home.
00:40Rhode Island's Cara Marie.
00:41It looks over the top.
00:43New York's Maddie.
00:44If you serve this in the restaurant, they are sending it back.
00:46Montana's Chase.
00:48It looks like Kat's puked up in there.
00:49And Alaska's Carlos from the blue team were big disappointments.
00:53Solid. What does that tell you?
00:55It's over a head, Chef.
00:55In the end, it was.
00:57Carlos.
00:57Who was sent packing.
01:01At opening night's dinner service.
01:03I'm ready.
01:03Jada from Florida impressed early on appetizers.
01:06Delicious risotto.
01:07Really good.
01:07While on the fish station, Kat from Maryland.
01:10We're not going to half cook a scallop.
01:11And Maddie from New York were both in a confused state of mind.
01:16Two pork.
01:17Two chicken.
01:19Oh, my.
01:20Sinking the red team's chances at completing service.
01:23All of you, get out.
01:24In the blue kitchen.
01:25I just put peas in the risotto.
01:28Louisiana's Bradley struggles with risotto.
01:30It's broken.
01:31It's broken.
01:31Restart it.
01:31Restart it.
01:32And Chase's flatbread fails.
01:35Roll bread.
01:36Brought about an early end to the blue team's service.
01:39Get out.
01:39At elimination, the red team nominated.
01:42Maddie.
01:43And.
01:43Kat.
01:44While the blue team nominated.
01:45Chase.
01:46And.
01:47Bradley.
01:47But in the end, Chef Ramsay sent.
01:50Maddie.
01:50Home.
01:51Ending her dream of becoming head chef at Hell's Kitchen Foxwood's Resort Casino.
01:56Ends now, the continuation of Hell's Kitchen.
02:00Get out of it.
02:06Tomorrow's a new day.
02:07You're still here.
02:07You're still here.
02:08You're awesome.
02:08You're amazing.
02:09Fighting chance.
02:09I respect you guys so much.
02:11I'll own up to my f*** ups.
02:12I will own up every time.
02:14Tonight was rough.
02:16Tonight was very rough.
02:18I know that I made a lot of mistakes, but tomorrow's a new day and we'll cowboy up.
02:24I'll still say, I mean, I'm a little bit flustered still from that whole situation, so I'm a little bit.
02:30Kobe didn't win every game.
02:31Kobe had bad games too.
02:33Bounce back.
02:35Your hair is really long.
02:37Thanks.
02:37That's why you got such big bun.
02:39Yeah.
02:39That girl got a fat ass.
02:44You can't just look at the hair.
02:45Woo!
02:49Being a female chef, you don't really run into a lot of other female chefs.
02:54In here, it's like you're surrounded.
02:56It's been really fun because we're all just hanging out and we're bonding after a really tough day.
03:01Mine too, though.
03:02I think you win, but dude, it's just, those scopes aren't made for us.
03:06They're not.
03:07Shakira, Shakira, she said the hips don't lie, girl.
03:16Howdy.
03:17How you doing?
03:18Good.
03:19How about you?
03:20I got back here yesterday.
03:22I'm like, all right, we'll bounce back, we'll bounce back.
03:24I maybe slept 30 minutes last night.
03:26I don't know if I can do this.
03:28What?
03:29I came here to push myself, to challenge myself.
03:33I don't know how much more of this I can take.
03:36It's going to keep getting harder and harder.
03:38This is meant to be one of the hardest things we're ever going to do.
03:41This is one of the hardest things I've ever done.
03:42It is.
03:43I've already overcome so much in my life.
03:46I'm not going to let Hell's Kitchen bring me down.
03:48I'm going to keep going, and I'm going to hopefully lift my teammates up and keep them here with me.
03:53Whatever motivates you, dude, just think about it, man.
03:56Just don't give up.
03:58Keep your head up, man.
03:59And think about it, dude.
04:01Absolutely.
04:01Absolutely.
04:01Hey, guys, guys, chef's outside.
04:12He needs you urgently, all right?
04:14Get out right now.
04:14Everybody get up and go.
04:21Run, run, run, run, run.
04:23Who did it?
04:24Come on, let's go, let's go, let's go.
04:26Not what I was expecting.
04:28I know we got kicked out of dinner service last night, but you didn't have to call the police on us.
04:37Good morning.
04:38Good morning, chef.
04:39What a beautiful day.
04:43Right, these incredible local police officers put their lives on the line to keep us and our family safe.
04:51This morning, we are hosting a very special breakfast service.
04:54We want to look after them the way they look after us.
04:58Understood?
04:59Yes, chef.
05:00Off you go.
05:01Let's go, guys.
05:04It's a little nerve-wracking thinking, I've never seen any of these people cook an egg, so who knows how it's going to go.
05:10I'm going to f*** some eggs if you guys, is that cool?
05:13We'll just take an egg.
05:14In this morning's speed breakfast challenge, the teams are tasked with serving breakfast to the state of Connecticut's finest police officers.
05:23Red team, our guests are sitting down, yes?
05:25Yes, chef.
05:26Let's give back to the community, shall we?
05:29For their entree, diners will have the choice of steak and eggs, lobster benedict, a Monte Cristo breakfast sandwich, or sticky toffee waffles.
05:38Redemption service, yes?
05:39The first team to serve all their tables wins the challenge.
05:45Blue team, here we go.
05:47First table of officers, two steak and eggs.
05:49Two benedict, one waffle, one Monte Cristo.
05:51Heard?
05:52Let's go.
05:53Guys, three minutes, first two steaks.
05:55Two steaks, heard.
05:56Here we go, ladies.
05:57Two waffles, two benedict, two steak and eggs.
05:59Heard?
06:00Yes, chef.
06:01Let's go.
06:02I'm getting the eggs going, Chase.
06:04Me and Chase are actually working together.
06:06Nice crosshatches, nice crosshatches.
06:08He's doing the steak, I'm doing the eggs.
06:09I've made so many eggs in my life, so I'm going into this feeling really, really confident.
06:14Take both the plates.
06:15I got the steaks.
06:15You got the steaks.
06:16Front ones, front ones.
06:18Right behind, right behind.
06:19Right behind.
06:24Hey, blue team, who made the scrambled eggs?
06:27Jesus did.
06:28Come over.
06:30I got one nice soft and fluffy and one overcooked.
06:33It's the same table, soft and fluffy.
06:35Let's go.
06:35Yes, chef.
06:35Again, let's go.
06:36What are you just doing with those eggs?
06:38You got the garnish going?
06:39We're cooking brunch.
06:40There should be no hiccups.
06:42Beautiful egg, chef.
06:43Good.
06:43That's your job, young man.
06:44Good, chef.
06:45Let's go.
06:47Go, please.
06:48Go.
06:49Let's get it, baby.
06:50Go.
06:50One team, one dream.
06:52As Jaden and the blue team recover after getting a little scrambled.
06:56That's the way I like it.
06:58Over in the red kitchen.
07:00How are we looking, Bennies?
07:01You made me work 500-covered breakfasts.
07:03I know how to cook poached eggs.
07:05I worked a few years in Las Vegas on the strip doing brunches for 400 or 500 covers.
07:11So it's going to be a breeze for me.
07:14Blocks are about ready, mama.
07:15Blocks are ready in 30 seconds.
07:17Having been up on the chopping block, my confidence isn't where I need it to be.
07:22Cut.
07:22Let me cut.
07:23Let me cut.
07:24So I'm kind of just talking to myself.
07:25Cat, kick it in gear, girl.
07:27Do what you got to do.
07:28Walking right behind, down the line.
07:30Waiting on two, Benny.
07:32Good.
07:33He's coming up right behind, chef.
07:34Come on, ladies.
07:35Chef, Benny's right behind.
07:38Red team.
07:39Yes, chef.
07:39Come here.
07:41Yes, it's fast.
07:42Yes, it's furious.
07:43Yes, they're police officers.
07:44But that lobster towel is undercooked.
07:46Who put that on the plate?
07:48I did, chef.
07:48Come on, cat.
07:50Come on, come on, come on.
07:51Yes, chef.
07:51Take them back.
07:53I love cat, but I mean, come on now.
07:56Get that butter hotter.
07:57Butter poached and a lobster tail.
07:59I mean, it's really, really hard to that up.
08:01Do you need some of the food that I brought?
08:04Oh.
08:06Come on, ladies.
08:07Come on.
08:08Yes, chef.
08:10Two beanies are up for the refire.
08:12That's better.
08:13Yes, chef.
08:14As Cat and the red team finally serve their first table
08:17of hungry police officers.
08:19That's real good.
08:20The hollandese is really nice.
08:22Over in the blue kitchen.
08:23Away now.
08:24Two waffles, two steak, two Monte Cristo.
08:26Yes?
08:26Yes, chef.
08:27Waffle, we good?
08:28I'm good.
08:29I'm gravy.
08:31I did chicken and waffles as my signature dish.
08:34So I'm the waffle guy.
08:36I've got it.
08:37I'm holding this down for my team.
08:39Two waffles are walking.
08:40They're right here.
08:41They're right here.
08:41They're walking.
08:42They're walking.
08:43Behind you, chef.
08:47Two waffles, chef.
08:50Chuck, lovely waffles.
08:52Thank you, chef.
08:53With both teams finding their groove.
08:56We're good.
08:56We're good.
08:57You guys, you guys drive it.
08:59Entrees are flying out of each kitchen.
09:01We're neck and neck, guys.
09:03Let's go.
09:03Neck and neck.
09:04And chef Ramsey is moving on to the red team's final table.
09:08Two waffles, two Benedict, two steak and eggs.
09:10Yes, chef.
09:11Let's go.
09:13How long on two steaks?
09:14One minute.
09:16It's funny because me being the vegan, I have been cooking meat for a very long time.
09:25How long on that steak?
09:26Ready?
09:27I'm waiting on the eggs.
09:28Walking behind.
09:29Chef, walking, steak and eggs.
09:30Hey, hi.
09:32Hi.
09:32Tara, come on, it's still rare.
09:38It's got to be mid-rare.
09:39It's rare.
09:40Come on.
09:42Right behind, chef.
09:44Cara Marie swears up and down that even though she's vegan, she can 100% cook a steak perfectly,
09:50and it's not really showing through right now.
09:54We need to pull back.
09:55Are you still good?
09:55I'm good.
09:57It's fine.
09:58Let's go.
09:59Final table, two Monte Cristo, two waffles, one Benedict, one steak and eggs.
10:03Yes, chef.
10:03Everybody, one minute out.
10:04Let's go.
10:05One minute out.
10:06I need to drop eggs.
10:07First to finish is winning tonight.
10:08Let's go.
10:09Yes, chef.
10:09I'm waiting for you.
10:10Right behind.
10:12Walking steak.
10:13Come on.
10:14Walking steak.
10:15Oh, Cara.
10:20It's too f***ing raw.
10:26Okay, Red Team, come here.
10:27Oh, no.
10:28Yes, oh, no.
10:30Come here.
10:31Yes, chef.
10:32It's too raw.
10:34It's ice cold.
10:35I can't send that.
10:37Yes, chef.
10:37Switch stations.
10:38Somebody.
10:39Okay.
10:40Now, another steak is coming back blue.
10:43I mean, the thing is, you know, that is unacceptable.
10:48Young lady.
10:49Hey, you'll get f***ing arrested in a minute.
10:51Yes, chef.
10:52Don't lose your momentum, ladies.
10:54Come on.
10:54Give me five minutes on the steak.
10:56Let's go.
10:57Let's go.
10:57Let's go.
10:57Let's go.
10:57Let's go.
10:57Walking steak.
10:58Walking steak.
10:59Let's go.
11:00Come on.
11:01Beautiful.
11:02Thank you, chef.
11:02Your steaks has gone on now.
11:04Walking.
11:04Let's go.
11:06Gently, gently, gently.
11:07You can break the egg.
11:08Come on, ladies.
11:09Last table.
11:09Two steak, two waffles, two baddies to sell the last ticket, and we're done.
11:13Yes.
11:13Come on, girls.
11:14Come on, come on.
11:15We've got to beat the boys.
11:16I got it.
11:16I got it.
11:17I got it.
11:17I got it.
11:17I can't get two sausage right here.
11:19This is the most important waffle of your life.
11:21Let's go.
11:22Waffles are 30 seconds out.
11:24We're playing in 30 seconds.
11:25Okay.
11:26Get those other ones up.
11:27We're ready.
11:27We're ready.
11:27We're ready.
11:28We're ready.
11:28Where's the waffle?
11:29In hand.
11:29Walking right now.
11:30Come on, waffle, please.
11:32Let's go.
11:32Don't drop anything.
11:33With a dining room full of police, both the blue and red teams are racing to finish their
11:48last table.
11:49Waffles are 30 seconds out.
11:51We're playing in 30 seconds.
11:52Okay.
11:52Get those other ones up.
11:53We're ready.
11:54We're ready.
11:54We're ready.
11:54We're ready.
11:55Where's the waffle?
11:56In hand.
11:56Walking right now.
11:57Come on, waffle, please.
11:59Let's go.
12:00Blue team, congratulations.
12:04Hit the bell.
12:05Well done.
12:06Go.
12:06Go.
12:07Go.
12:09It feels so good to have this moment of unity of just, just absolutely crushing it.
12:21Blue team, congratulations.
12:22As a thank you for treating our incredible guests today as VIPs, I've arranged a very special
12:28experience for all of you.
12:30You're going to go on a very private, exclusive, all-access tour at the stunning Mystic Aquarium.
12:37Ooh.
12:38Hey.
12:39Aw.
12:40After that amazing experience, you're going to enjoy a delicious, exquisite Italian lunch
12:44at the beautiful Trattoria Amalfi.
12:46And do you know what?
12:46It's so good.
12:48I'm going to join you for lunch.
12:49Hey.
12:51Red team, as you can see, dining room needs to be reset.
12:55A major cleanup throughout.
12:56And then after that, prep the kitchens ahead of tonight's service.
12:59Both teams head to the dorms.
13:01Ladies, Chef Michelle will call you when they're ready.
13:04Yes, Chef.
13:06Told you to stick around.
13:08I did.
13:08Even though we've won the challenge, even though I had a really great showing, in my head
13:15all I'm thinking of is dinner services next.
13:18And I can't shake the mental headspace feeling that it's going to be just as poor of a performance
13:26for me as it was last night.
13:28Come in.
13:30Hi, Chef.
13:31Sit down.
13:31Yes, Chef.
13:33It just keeps on compounding my anxiety and depression.
13:36Um, I'm struggling, Chef.
13:39Um, first of all, I'm so sorry to hear you're struggling.
13:42What's going on?
13:44About two years ago, I went through a divorce.
13:45I got into a really tough mental place.
13:49And then being here, the pressure and stress, it just started spiraling me back into a place
13:55that I didn't want to be in.
13:57I'm sitting here struggling with the idea of leaving and quitting.
14:01Your health, your well-being is way more important than this competition.
14:04You have to work on yourself.
14:06Thank you, Chef.
14:06Give me your jacket, please.
14:09Thank you, Chef.
14:09Thank you for the opportunity.
14:10Please.
14:11I really appreciate it.
14:11Keep your head up and promise me you'll work on yourself.
14:14Absolutely, Chef.
14:14That is important, Chase.
14:15Thank you, Chef.
14:16The very best of luck, bud.
14:18Chef.
14:18Thank you, bud.
14:19You take care.
14:38My focus is on my son, Paxton.
14:46He's 12 years old.
14:47He's autistic.
14:48And his favorite thing in the universe is the aquarium.
14:52Good job.
14:53All I can think about is how much I wish he was here to go and see this with me.
14:58Whee!
14:59Juno's going to go get it.
15:07There you go.
15:08They love when we tap their tongue.
15:12Oh.
15:14I thought I was the whitest thing on Earth, but looking at these whales, definitely got a
15:18little competition.
15:20Wait.
15:21Bye, dude.
15:22While the blue team is enjoying the environment at the aquarium, one member of the red team
15:28for some reason is having a bad reaction to her environment.
15:39On top of being allergic to Connecticut.
15:44I live in Rhode Island, so me being allergic to New England, this is like a normal situation
15:50that happens basically from like April until like July.
15:55Bless you.
15:56You guys don't have to say bless you anymore.
15:58I've sneezed like a thousand times.
16:01She's going like this and grabbing the plates.
16:04I'm like, oh my God.
16:06Guys, if you are sneezing on the plates, you need to redo it, okay?
16:10I'm not sneezing on the plates, I promise.
16:13I'm not sneezing on no plates.
16:18While the red team learns that punishments are nothing to sneeze at, the blue team is doing
16:24some plate cleaning of their own.
16:26This is bananas.
16:27This is bananas.
16:28Mmm.
16:31Are we good?
16:32Very good, Chef.
16:33Uh, how nice it to be out.
16:36Finally.
16:37Come on.
16:37I'm like sitting down with the goat right now.
16:40I take none of that for granted, and I'm in awe right now.
16:44Any questions, fire away.
16:45Anything and everything.
16:46How did that experience start from going from an executive chef to your name gets mentioned
16:51in every household, and everybody gets excited?
16:54It's taken me over three decades to get where I have, but this didn't happen overnight.
16:58When I get comfortable, I need to be uncomfortable, because that's where the learning starts.
17:02You've got to be the best marketing tool you've ever had.
17:04You've got to be social media PR machines now, and you've got to stay ahead of those trends.
17:07So that role of a chef today is just so much more exciting than it was 15, 20 years ago.
17:12To actually be eye-to-eye with him and not being told to f*** off, I mean, it's such
17:19a rewarding experience within itself.
17:21How do you balance it all out, like, that lifestyle?
17:23I do not waste 24 hours.
17:25When I take time off, it's off, phones off, and fishing poles out, and run a boat, and
17:29then it's back 1,000 miles an hour, so.
17:31You have probably more stress than any chef we all know.
17:34When I see a problem, I tackle it head on.
17:37I don't park it, build it, put another one in my pocket, and then tomorrow I wake up with
17:42the 11th problem, because then it's battered away.
17:45It's gone.
17:46That was a badass response.
17:49Inspiring.
17:52As dinner service approaches in Hell's Kitchen, it's a new chance to shine in front of Chef
17:57Ramsay.
17:58So this has to get scored.
18:00Okay.
18:00Show me a score real quick.
18:02But one chef needs to be schooled on the fish.
18:05If you see me up, you let me know.
18:08I'm extremely anxious going into dinner service.
18:11I have to make up for the show that we experienced last night on the fish station.
18:15Medium heat on the salmon, right?
18:17Grill it.
18:18Try to get it that 80% if you can.
18:21I got you.
18:22You know, we got kicked out of dinner service yesterday.
18:24I literally am just hoping that Elena pulls through.
18:27Why don't you leave them like this?
18:29But this is not looking good.
18:30You're stressing me out, girl.
18:32You're about to get on my nerves already.
18:33Mm-mm, mm-mm, mm-mm, mm-mm.
18:35You start not bad.
18:36Yeah, I'm not doing this.
18:37I'm not doing this.
19:07This feels great, learning under Chef Ramsay.
19:10So my confidence level is pretty high right now.
19:15Mounia.
19:15Yes, Chef.
19:16Open Hell's Kitchen, please.
19:17Let's go.
19:27The doors open for the second dinner service in Hell's Kitchen at Foxwoods Resort Casino.
19:33Cheers, everyone.
19:35And tonight, Chef Ramsay has invited VIPs to dine at the chef's tables.
19:40What are you cooking?
19:42The blue team will be serving up hip-hop legend Fat Joe.
19:45What would you do if you were 25 all over again with the knowledge you've got now?
19:48I wish.
19:49I'd be a gazillionaire.
19:51As opposed to a billionaire.
19:52While famed restaurateur and owner of New York Hotspot say less, Dara Mirjahan-Giri will be dining in the Red Kitchen.
20:01Good evening, gentlemen.
20:02Hello.
20:02I'm here.
20:03Some great things, though.
20:04Good.
20:05Thank you for joining us.
20:06I'll have the beef wellington.
20:09I'll do the halibut.
20:10In addition to the classic menu, Chef Ramsay has added a duck confit salad with a maple glaze.
20:16Some cranberries in there for a little bit more sweetness, because you guys said you like sweetness.
20:21To be served tableside by Henry from the blue team.
20:24And because their team has one extra person, both Lisa and Jada from the red team.
20:30I'm excited, too, for you.
20:31I might pull up a chair right there and join you.
20:34Come on now.
20:35On order.
20:36Let's go, guys.
20:37Yes?
20:37Yes.
20:37Four covers table two.
20:38Two results and two scallops.
20:39Let's go.
20:40Hurt.
20:40Hurt.
20:41All right.
20:41I need eight.
20:42Hurt.
20:43Let me know when that is two minutes out.
20:45You should know.
20:46Eight minutes.
20:47I'm starting us off with a bang.
20:50I got to start off strong to make sure that everybody else has a good service.
20:56You got two lobster in?
20:57Your lobster's dropped.
20:59Here, let's get your little scallops on a tray.
21:01Let's get your scallops.
21:02You got them?
21:02Your scallops on a tray.
21:04I got this for, oh, I.
21:05Chef Ramsay puts me on the station with Bradley.
21:07Don't mix it up, because I have.
21:09You have to.
21:09I know.
21:09I'm not.
21:09I'm just swirling the butter, so it doesn't break, Chef.
21:11Bradley's great, but he panics, and I'm fully preparing for that to happen.
21:15I got one minute to win, though.
21:17Yo, I put your bottle right there.
21:18You got a hot oil right there.
21:19You got to move.
21:21Hurt, hurt, hurt.
21:22Salt?
21:22You got salt?
21:23I got salt.
21:23I got salt.
21:24One walk-in right now.
21:25Two risotto.
21:26Can you run these?
21:28I need that lobster out.
21:30Scallops, Chef.
21:32That's not even.
21:33Not done.
21:34Not done.
21:34Lobster tail, please.
21:35Put it on the heat.
21:37Swirl, swirl, swirl.
21:38Lobster tail, please.
21:39This is a little no answer.
21:42Lobster tail, please.
21:44Tell me you're all walking.
21:45I'm finishing the lobster now.
21:48One minute, Chef.
21:49Oh, hey, just don't come here.
21:51Come here, come here, come here.
21:52It's our first table.
21:54It's got to come together.
21:55Yes, Chef.
21:55And I'm not going to go any further until we all synchronize beautifully.
21:59Come on.
22:00Yes, Chef.
22:01How?
22:02Fish, get it together, yo.
22:04Everyone's looking at me right now for these lobster tails.
22:07Real time?
22:08Real time.
22:08Real time.
22:09You guys are both talking to me.
22:10Relax.
22:10One at a time.
22:11Hey, calm down.
22:12You think you're not overwhelming me right now?
22:15Behind with lobster, Chef.
22:17Let's all back off of Bradley.
22:22Nice and cooked.
22:23Let's go.
22:25With the blue team's first appetizers earning rave reviews.
22:29Delicious.
22:30Unbelievable.
22:30How's yours?
22:31Really good.
22:32Really good?
22:32Oh, my God.
22:33Over in the red kitchen.
22:35Okay, ladies, here we go.
22:36Yes, Chef.
22:36Yes, Chef.
22:36Four covers, number 26.
22:38Two risotto, two scallops, one table side.
22:40Hurt?
22:40Hurt.
22:41Good.
22:42Let me know when I can drop that scallop.
22:44Yes, ma'am.
22:44I'll let you know right now.
22:46Can you wash that for me while you do scallop?
22:47Absolutely.
22:48I'm working with Elena tonight, and I like Elena.
22:51I need that pan.
22:52That's for my scallops.
22:52I'm sorry.
22:53I'm sorry, baby.
22:54This is the station that went down the night before.
22:57This is the station that everyone's going to have their eyes on.
23:00When it's starting to go a bit milky, all we do is just turning them rubber, so no butter,
23:04right?
23:04Yes, Chef.
23:05Okay, let's go.
23:07Three minutes out.
23:08Three minutes on up.
23:09Three minutes, sir.
23:09I feel like I am setting a good tone for the kitchen.
23:13Are we good, fish?
23:14I'm good.
23:14We're waiting for them to finish cooking.
23:16Absolutely.
23:17And I'm loud, so I'm vocal.
23:20All right, ladies, drop lobster tails.
23:21Two lobster tails.
23:22Drop those.
23:23Lobster tails now.
23:24How many look scallops?
23:26I'm probably louder than Chef Ramsay.
23:27You let me know when you're ready to walk in.
23:29I'm with you.
23:29Yes, ma'am.
23:30Don't tell them I said that.
23:32Down.
23:33Walk in.
23:39Very nice, that risotto.
23:41Beautiful.
23:42Service, please.
23:43With the red team off to a strong start.
23:46Buttery, delicious.
23:47Absolutely incredible.
23:49Both kitchens are sending out appetizers at a steady pace.
23:53Like, I've never had this before.
23:55I love it.
23:56Allowing Chef Ramsay to move on to the blue kitchens first.
24:00Entree, two halibut, two strip.
24:01Good movement.
24:02Let's go.
24:03Two halibut, two strip.
24:04Heard.
24:05How are you looking on the halibut?
24:06Hallie, give me like two, three minutes.
24:08Perfect.
24:09Oh, yeah, he's making it move.
24:11You good on that?
24:12You need a flip?
24:13Yes.
24:14Please check that for me.
24:18me, dude.
24:19Oh, I just burned myself hella bad.
24:21I just, like, seared my skin, like, so hard with that oil.
24:25Ah, dude.
24:26I think I might need to medic it, dude.
24:28Dude, so bad.
24:30Ah, medic?
24:32Medic?
24:33Is there a medic?
24:33It's 45 minutes into dinner service, and Louisiana's Bradley.
24:43You good on that?
24:44You need a flip?
24:45Yes.
24:45Please check that for me.
24:49F*** me, dude.
24:50Oh, I just burned myself hella bad.
24:52Has just suffered a burn.
24:54Dude, I think I might need to medic it, dude.
24:57Dude, so bad.
24:58Ah, medic?
24:59And has exited the kitchen.
25:02Bradley, we're working around hot s***.
25:05Yeah, we burn ourselves, but also we work through it.
25:08Do you have any, like, burn cream or anything?
25:09Yeah, that's all I need.
25:11It's not like you look like Freddy Krueger.
25:13Grow the s*** up.
25:13Figure it out.
25:14You good, buddy?
25:16Back.
25:16I got some burn cream.
25:17Let's go, bro.
25:17Let's go.
25:18Let's go.
25:18Time to push.
25:20200 for two strip.
25:21Give me a time.
25:22Nine out on strip.
25:24Nine?
25:25Aren't they already?
25:26Just touch them.
25:27Aren't they already rare?
25:28Yeah, it's the rare, chef.
25:29Look how thin they are.
25:30Okay.
25:30Nine minutes.
25:31Isn't that going to overcook them?
25:32Yes, chef.
25:33Five out on strip.
25:34F*** now, man.
25:36I'm feeling a little nervous on this meat station.
25:40I'm hoping that Chef Ramsay realizes that I do know what I'm doing.
25:44Chef's up.
25:45Walking to Allie.
25:46It's Allie right here in the middle.
25:48On your left, chef.
25:48Right here?
25:49Yes.
25:50Walking two strips.
25:51Coming down behind.
25:52Nice to cook there, halibut.
25:55Oui.
25:58Paul, come here.
26:03That's medium rare.
26:04Cooked perfectly.
26:04Thank you, chef.
26:05But if you said nine minutes, you'll be overcooked.
26:07Yes, 100%, chef.
26:08Bounce back.
26:09Thank you, chef.
26:12Cooked just right.
26:14Let's go, guys.
26:15Let's keep pushing.
26:16Come on.
26:16We're making food, baby.
26:18Don't order.
26:19Fork of a step with 24, yes?
26:20Entree to Summit to Wellington.
26:22In we go.
26:23Let's go.
26:24Are you good to rise in five, ladies?
26:25Five minutes?
26:26Yeah, give me five.
26:27I don't really have much skin on salmon cooking experience.
26:31I was trying to make sure you're good.
26:33That's all.
26:33No, I trust you.
26:33OK, OK.
26:35I can feel everybody just, like, looking at me.
26:38And I'm like, I just have to tone everything out, get these salmon cooked, and get this food
26:43out.
26:44Walking salmon.
26:45Salmon walking to salmon.
26:49Ladies, ladies, all of you.
26:52Yes, chef.
26:53So the wellings are cooked beautifully.
26:55This comes on a tray.
26:56It's not even hot.
26:57I've got one raw and one overcooked.
27:01Start the table again.
27:02Yes, chef.
27:02Yes, chef.
27:03If Elena can't get this back on track.
27:06Extra eye on this for me.
27:07Yeah.
27:08I have no idea if we're going to be able to get through this dinner service.
27:11Walking hot, hot, hot, hot.
27:17Go.
27:18Heard that.
27:19While Elena's salmon has the diners feeling like they're on cloud nine.
27:24Looks great.
27:25What's it taste like?
27:25Heaven.
27:27Over in the blue kitchen.
27:29All right, now two Wellington, one salmon.
27:30Chef's table.
27:31Two Wellington, one salmon.
27:32Heard.
27:33Need how much time?
27:34How long on the wellies?
27:35Plus the rest in these 12 to 14 minutes, brother.
27:3812 to 14?
27:39Yeah.
27:41Let me tell you something.
27:42Fat Joe's about to be skinny, Joe, if I wait any longer for this food.
27:47How long till I can fire salmon, fellas?
27:48I'm looking over at these guys, and they're just, they're just like, I don't know.
27:55I don't know.
27:56Can, can you drop the salmon?
27:58Like, it would.
27:59Those need 12 minutes?
28:00I'm checking them now, Chef.
28:01Okay, you don't need 12 minutes.
28:03Yes, Chef.
28:03So I can go ahead and start my salmon, yeah?
28:05Yes, Chef.
28:06We're 90 seconds, one minute out, yeah?
28:08Yeah, we're waiting on him, brother.
28:10It's annoying because I was waiting on you to tell me when to fire salmon, and now I'm on salmon.
28:17Yeah, yeah, yeah, yeah.
28:18Behind.
28:20Coming down.
28:21Hot, hot, hot.
28:23Where's the salmon?
28:24Behind.
28:25Down!
28:26Thank you, Chef.
28:26Appreciate it.
28:28Look at this.
28:30Go.
28:31With the blue team's entrees finally making it over to their chef table.
28:35This was worth the win.
28:36Preventing Fat Joe from needing a name change.
28:40Over in the red kitchen, Chef Ramsay's ready to.
28:43Fire now, Chef's table.
28:44One salmon, one lamb.
28:45Yes, Chef.
28:47How's the lamb looking?
28:49She has to cook them skin side down.
28:51Yes, Chef.
28:53Look, I'm here to help you.
28:54You know that's halfway through, right?
28:56Yes, Chef.
28:57Now to pick that up and get that to pink, what do you need to do?
28:59Have it in the oven for like two minutes.
29:00Yeah, Max.
29:02This is the second time she's had to learn to cook fish.
29:05Just touch that there like that.
29:06You know it's still raw in the middle, yes?
29:08Yes, Chef.
29:09Make sure you're listening.
29:11Alexandra?
29:12Yes?
29:13Whilst it's all giggly and laughing, but let me tell you something.
29:15I've slowed the whole thing down.
29:16We're right back to time.
29:17I apologize, Chef.
29:18There's a fair time I've heard you giggle tonight, but it's all funny going on.
29:22Is that clear?
29:23Yes, Chef.
29:24Thank you for your feedback.
29:26You can't make this up.
29:29We are quite literally here to receive all of his feedback.
29:35Walking lamb, the sizzle plate is hot, Chef.
29:38I hope his heart is a kitchen.
29:39Walking, walking, hot.
29:45Go, please.
29:50Please enjoy.
29:54Table four and fire.
29:56Entree, one welly, one salmon, two lamb.
29:58Yes, Chef.
29:59Let's go, guys.
29:59In that oven now.
30:01In this oven?
30:01Yes, in this oven now.
30:03Go.
30:03Can I put my salmon in the oven, please?
30:05Yes.
30:06Two out on two lambs, one welly.
30:08All right.
30:09All right, two minute warning.
30:10Yes, we have a few hiccups, but all in all right now, we're settled and we're focused.
30:16Let's go.
30:17Wellington lamb, let's go.
30:18I've got the garnish.
30:19I need one more minute on lamb.
30:21Be real with me, one or two.
30:24No, that's still cold.
30:25What?
30:26Cold.
30:27How long, blue team?
30:28I need two more minutes, guys.
30:30This is going to be realistic.
30:30Dude, you've got to keep it real with me from now on.
30:32This is not going to work.
30:34Salmon's out of the pan.
30:35I don't know what else to do.
30:36All right.
30:37Guys, guys, guys, guys, guys.
30:38I'm not going to yell that for this.
30:39Hey, respectfully, everybody just shut the up.
30:42Respectfully, I need communication, Chef.
30:44That's all I'm asking.
30:44Hey, hey.
30:45Chef, don't snap at me.
30:47Hey, look at me.
30:48Hey, just stop.
30:49So we can just get some.
30:58It's an hour and a half into dinner service
31:00and bickering on the blue team.
31:02You're going to be realistic.
31:03You've got to keep it real with me from now on.
31:05Guys, guys, guys, guys, guys.
31:06I'm not going to yell that for this.
31:07Has ground the kitchen to a halt.
31:09Everybody just shut the up.
31:10Respectfully, I need communication, Chef.
31:12That's all I'm asking.
31:13Hey, hey.
31:13Chef, don't snap at me.
31:15Man, look at me.
31:16Hey, just stop so we can just get some sensibility in here.
31:23We'll talk about communication and tighten it up later.
31:25Let's just get this food out, yeah?
31:26Let's just put our egos aside.
31:28Let's just get the out.
31:30Where's the salmon?
31:31Salmon walking, Chef.
31:32Let's go.
31:33Yes, Chef.
31:34Come on, Paul.
31:35Hot, hot, hot.
31:35Walking lab right now.
31:37Coming down.
31:39Sorry, Chef.
31:40You're hanging in there, all right?
31:41Just keep your head up.
31:41You don't.
31:42This is a scary sight, bro.
31:45Oh, boy.
31:46Hey, all of you, come here.
31:49Come here.
31:51We're going to kick them off.
31:52They're failing.
31:53The routine's finished.
31:54They're failing.
31:54The routine's finished.
31:55I just waited 21 minutes for that table,
31:58and the lamb's raw.
32:00How can it still be ice cold and raw in the middle?
32:03Get out, Chef.
32:07He scolded them three, four, five times,
32:10kept bringing them.
32:11They wouldn't listen.
32:12Right.
32:12Come back with two names that you could do without
32:15have to make your team stronger.
32:18really, yeah?
32:19Yes, Chef.
32:22Nice job, ladies.
32:23Nice job.
32:26Four covers, table 25.
32:27Halibut, Wellington, two chicken.
32:29Yes, Chef.
32:29Six minutes.
32:30Chicken herd.
32:31Uh, I can start the chicken.
32:32You ready to go on two halibut?
32:33You're doing salmon?
32:34I'm doing Hallie's.
32:35OK.
32:37I'm still watching the meat station.
32:38I've called out at Wellington.
32:39It's still not in.
32:40Yes, Chef.
32:41It's in.
32:41Hold on, stop.
32:43She just told me it's in.
32:44I don't keep trying to be smart.
32:45No, I'm resting, Chef.
32:46I'm up to be in.
32:46To put back in to be fired.
32:47Keep that for an emergency.
32:49Yes, Chef.
32:49If I say Wellington Inn, it means Wellington Inn.
32:51Yes, Chef.
32:52Is that clear?
32:52I'm sorry, Chef.
32:53Because in 20 minutes' time,
32:54I think that's going to be overcooked.
32:55Yes, Chef.
32:55What do you think?
32:56Yes, Chef.
32:57Get it in.
32:59I'm frustrated.
33:00A lot's going on.
33:01My partner's kind of in la-la land.
33:03Can you poke it?
33:04Poke it?
33:05We need this.
33:05I'm just wondering if one of these
33:07is going to be better.
33:08Don't flip it over.
33:10You can tell the morale on the team
33:11is just, like, disintegrating
33:13before our very eyes.
33:15How long on chicken?
33:16It'll be there in one minute, Chef.
33:17Exactly, because she's asking for it.
33:20Wow.
33:20I have the attitude.
33:22Wow.
33:23Okay.
33:25Anaya is always talking,
33:27but never actually saying anything.
33:29So it is difficult when somebody
33:31doesn't know a lot, but thinks they do.
33:34How about you don't worry about my attitude
33:35and worry about a chicken?
33:36You just said I had an attitude.
33:37I didn't say you had an attitude,
33:38but you just, leave me be.
33:40We can walk wellies when you're ready.
33:41Walking wellies.
33:42Behind.
33:44Coming through behind.
33:44Hot.
33:46Hot.
33:46Behind.
33:46Walking.
33:47Hot.
33:48How long on chicken?
33:50Coming now, Chef.
33:58Red team, come here.
33:59Yes, Chef.
34:00Coming down.
34:01Yeah.
34:02So now the Wellingtons are mid-well.
34:03See how overcooked that is?
34:05That's just, that's just, we're not even in sync.
34:08We're not even together.
34:09We're not even pushing each other.
34:11Get out.
34:12Yes, Chef.
34:13Get out.
34:15Hey, and ladies, I slowed it down.
34:18I'm cooking the salmon.
34:19I'm cooking the scallops.
34:20I'm trying to get the timings right.
34:22She's laughing, giggling.
34:23Come back to me with two individuals
34:24they could do without.
34:26I'm done.
34:27Get out.
34:28Yes, Chef.
34:28Get out.
34:30Again.
34:31I'm f***ing mad now.
34:33Like, this s*** is annoying.
34:35I knew Anaya was going to go off.
34:37She is hot.
34:39The real question is, what the f*** happened?
34:41Fish, fish again tonight.
34:43Me.
34:43The f***ing wellies got us kicked out.
34:45What the f*** are you talking about?
34:46No, me.
34:46It wasn't just, it wasn't just the f***ing dad.
34:49You had two salmon, two halibut,
34:52and that was what put our wellies back.
34:55No, the two salmon and the two halibut,
34:56that was just us.
34:57It over rested because we couldn't tell them.
35:00Why are you yelling?
35:01Why are you yelling?
35:02I'm not yelling.
35:02You're the only one.
35:03I suggest you calm down a little bit.
35:05No, no, no.
35:06No, it wasn't about that.
35:08Hey, this is not f***ing productive.
35:10We all know what went wrong.
35:12The fish absolutely had some problems tonight.
35:14We're not ignoring that.
35:16But at the end of the day,
35:18what got us kicked out
35:19were the Wellingtons being overcooked
35:20on top of all the f***ing other s*** that happened.
35:23Anyway, let's go around the room
35:24and we'll come to a consensus.
35:26I think, Elena, because of the fish,
35:29just simple fact, yeah,
35:31to be quite frankly honest,
35:32Alex, I think you gotta go up.
35:34It was you laughing in his face.
35:39The Wellington is the reason why
35:42we just got kicked out of the kitchen
35:43and the Wellington was Kat's responsibility.
35:49I ain't trying to have no beef with Kat, though.
35:53But my fish ain't get us kicked out of the kitchen.
35:57You honestly, in your heart of hearts,
35:59feel like meat messed up more than fish did tonight.
36:02Yes.
36:02Let's officially, you know, cast that vote
36:09if we're going just straight business,
36:12Antonio and Paul.
36:13I'm going the same thing.
36:16I'm gonna have to go Paul and Bradley.
36:20I think that you dropped the ball
36:22with the scallops a couple times.
36:24I'm thinking, I did amazing tonight.
36:26There was one slip-up,
36:28but I corrected that within 30 seconds.
36:30There's no way I should be going up for elimination.
36:34Paul?
36:34I'm gonna say Bradley and Antonio.
36:37I wasn't the lead,
36:38so I was just trying to support him
36:39in any way I could do on that station.
36:41This is a really hard one for me
36:42because it's like 1A or 1B.
36:44I don't know if you're going to be a good one for me.
37:00I know you're the first nominee and why.
37:03Our first nominee tonight, chef,
37:04is going to be Elena.
37:06Why?
37:07Simply because that was our first snowball
37:09in the whole show of our service tonight.
37:12Second nominee and why.
37:15Our second nominee tonight, chef,
37:16is going to be Alexandra.
37:18As a team, we thought it was quite disrespectful
37:20for her to laugh in your face during service.
37:22That was not what I did.
37:24Chris, Blue Team's first nominee and why.
37:27Our first nominee was Paul, chef.
37:29He led on the meat station
37:30and the lack of the communication
37:32that was coming from the meat station
37:33that was just a little confusing
37:35and it led us to have a long ticket time, chef.
37:39Second nominee and why.
37:40Our second nominee, chef.
37:44Our second nominee, chef.
37:46Antonio, because he was also with Paul on the meat station.
37:50Paul, Antonio, Alexandra, Elena, step forward, please.
38:10Alexandra, are you the weakest chef in the red kitchen?
38:13No, chef.
38:14Who is that?
38:15I feel like fish went down hard tonight
38:17and I couldn't communicate with Garnish very well tonight, chef.
38:19She didn't really give me a straight answer.
38:22Alexandra, tell me why she's staying in Hell's Kitchen.
38:24Our team has had a communication problem
38:26before I started doing meat,
38:27but everything fell on me tonight
38:28because I feel like certain people in our group
38:30are ganging up on certain people.
38:31Ganging up?
38:33I'm not expecting you to be best friends.
38:35I'm expecting you to work as a team.
38:36Yes, chef.
38:37And shine as individuals.
38:38And I'm going to try to make this back up to my team
38:40if you will give me that opportunity.
38:42Elena, if you're not the weakest chef in the red team,
38:45then who is?
38:46Alexandra.
38:47Why?
38:47Because she simply can't even give you a straight answer.
38:51Oh, my gosh.
38:53Elena, tell me why you should stay in Hell's Kitchen.
38:55I should stay in Hell's Kitchen
38:56because tonight I made a mistake with the two salmon,
38:59but I bounced back.
39:00And I feel like I will not make the same mistake twice.
39:03From here on out, you won't see that again.
39:05Antonio.
39:08Yes, chef.
39:09Tell me why you should stay in Hell's Kitchen.
39:10I'm passionate, I'm hardworking,
39:13and I'm willing to do whatever it takes to be here.
39:15Paul, what happened?
39:17I think I was too focused on the cooking part,
39:20not the communication part.
39:21Tell me why you should stay in Hell's Kitchen.
39:22I never make the same mistake twice,
39:25and I know that if I'm put on that meat station again,
39:29I will lead that station to success.
39:31The person leaving Hell's Kitchen is?
39:35Paul, give me a jacket, young man.
39:41Honestly, tonight's performance, I was appalled.
39:44And secondly, you are not ready to become my head chef.
39:46Yes, chef.
39:46Understood?
39:47Yes.
39:47Thank you for this opportunity, chef.
39:49Get out of here.
39:51Bye, Paul.
39:51Bye, Paul.
39:52Bye, everybody.
39:53Bye, Paul.
39:54Bye, Paul.
39:57I'm shocked.
39:58I'm pissed.
39:59I'm definitely disappointed in myself.
40:01The most surprising thing is how hard this whole competition is.
40:04I didn't think it was going to be a walk in the park,
40:07but I sure as hell didn't think it was going to be as hard as it was.
40:12You three?
40:16I'm not done yet.
40:21Alexandra.
40:22Stop giddling.
40:27Get back in line.
40:31Sorry to disappoint you guys.
40:37Antonio.
40:39Get back in line.
40:42Elena.
40:42What you did tonight earlier has proved to me that, young lady,
40:47you are not experienced enough to become my head chef at Hell's Kitchen
40:51here at Foxwoods Resort.
40:53Yes, chef.
40:53Please give me your jacket.
40:54Yes, chef.
40:58Thank you for the opportunity, chef.
41:01Good night.
41:01Good night.
41:02Bye, Elena.
41:02Bye, Elena.
41:03Bye, Elena.
41:09Oh, my God.
41:12This is not what I expected.
41:14I bounced back from my mistakes,
41:16and Alexandra should definitely be standing here instead of me.
41:20you, Alexandra.
41:22I do not want to see a performance like that again.
41:25Is that clear?
41:26Yes, chef.
41:27Now off.
41:33Elena basically gave me a huge when she told Chef Ramsay
41:37that I was the weakest chef.
41:39There's a lot of ways to flip the bird,
41:40if you know what I'm saying.
41:42Elena flipped the bird first.
41:45I am so mad.
41:48The pigment from my hair is exuding out of all my other pores.
41:54Alexandra just made herself the villain on the red team.
41:57None of that should have happened.
41:58Did you see her flick her off when she left?
42:00She flipped her off?
42:01Do you want to talk to me about it,
42:03or do you want to talk?
42:04Here's the story of Elena and Paul,
42:07who couldn't cook their proteins at all.
42:10They failed on the fish and meat,
42:12and led their teams to defeat.
42:15And now their jackets will hang on my wall.
42:17Next time, on Hell's Kitchen, Battle of the States.
42:28Babe, you're f***ed up.
42:29That's the end.
42:30Yeah.
42:30You're f***ed up.
42:31Will rising tensions with Alexandra...
42:34There is not a conversation if you don't let me finish my f***ing sentence.
42:38...reach a breaking point.
42:40They all gave up against me to f*** with me.
42:41...and cause her fellow chefs to do anything they can.
42:44Alex is f***ing crazy.
42:46...to eliminate her from the competition.
42:48I don't play mean girl politics.
42:50...even if it means doing the unimaginable.
42:52Oh, there's more.
42:55No!
42:56Oh, my God!
42:57Are you okay?
42:57What?
42:58On the next Hell's Kitchen.
42:59...
43:00...
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