- 1 week ago
Hells Kitchen Season 24 Episode 01 Making a Statement br EnglishMovie cdrama drama engsub chinesedramaengsub movieshortfull
Category
📺
TVTranscript
00:00This year's Hell's Kitchen competition is returning to Foxwoods Resort Casino in Connecticut.
00:08And Hell's Kitchen history will be made.
00:13Fans and potential competitors have packed this theatre for the big announcement.
00:20Hello everyone. Welcome to the fabulous Foxwoods Resort Casino.
00:29Now, for the last 23 seasons, Hell's Kitchen has launched the careers of many great chefs.
00:35But this season is unlike any other season before.
00:39For the first time in Hell's Kitchen history, Chef Ramsay's team has scoured the country.
00:45New Mexico.
00:46Maryland.
00:46Mississippi.
00:47Looking for chefs from every state in the nation.
00:50Born and raised in Tampa, Florida.
00:52And after an exhaustive search.
00:54I'm going to hit a home run right into Hell's Kitchen.
00:56One person was selected from every state.
01:01I'm originally from a small town in Montana.
01:03It's a major part of who I am and where I'm from.
01:05It's why I wear hats that have 406 on it.
01:08Oh, they're showing videos of...
01:10Holy s***.
01:11They better not show my video.
01:13Hi.
01:14My name's Sydney Stigney.
01:16I'm from Charlotte, North Carolina.
01:18Gordon Ramsay is a huge idol of mine.
01:20I look up to him very heavily.
01:23Immediately, I was like, no, why?
01:27I'm from Iowa, which is a huge pork steak.
01:29If you can't tell, it's a pork steak, a corn steak, lots of farms, lots of agriculture.
01:36Georgia has the best food culture in the country.
01:39It's this weird place where cuisine's kind of all mixed together to break all the rules of everything that we know.
01:45I see myself, and I'm like, look at that big goober up there.
01:47I can't wait to get in the kitchen and show Chef Ramsay what I can do.
01:51For the first time in history, this is Hell's Kitchen, Battle of the States.
01:57I'll see you there.
01:58Ladies and gentlemen, Chef Gordon Ramsay.
02:11Seeing Chef Ramsay in the flesh, first of all, the man's just so beautiful.
02:17Like, has no business looking like that.
02:20That is way too kind.
02:24Welcome.
02:24It is indeed the Battle of the States.
02:29Battle of the States.
02:30Oh, my God.
02:31Like, I'm representing all of New York right now at the age of 21.
02:34Like, this is craziness.
02:36Joining me are my two phenomenal sous chefs.
02:40Overseeing the men in the blue kitchen.
02:42Please give it up for Chef James Avery, ladies and gentlemen.
02:49And overseeing the women in the red kitchen.
02:52The season 17 winner, Chef Michelle Tribble.
02:58Seeing Chef Michelle, I actually watched her win season 17, and she was one of my favorites.
03:03I look up to her.
03:04We're also the same height, so I think that helps a little bit.
03:07But I'd also like to introduce our amazing, incredible maje dee, Mourinho.
03:10My team has identified 50 incredible chefs from the 50 states across this great country.
03:20But after interviewing and analyzing the group of 50, they have handed to me the top 20 chefs.
03:30Oh, God.
03:31We've come all this way just to get turned away.
03:35Like, my heart is in my ****.
03:38Let's do it.
03:39Right.
03:40Is everybody ready?
03:41Let's get started.
03:43It was the first state in the union from Delaware.
03:47Anaya.
03:47Holy ****.
03:51I'm first.
03:52Like, oh, my God.
03:53Like, Grant Ramsey said my name.
03:55Welcome, Anaya.
03:57And he said it right on top of that.
03:59First one up.
03:59How does that feel?
04:00Oh, my God.
04:01I feel like...
04:02Excited, scared.
04:06Oh, my God.
04:06It is Hell's Kitchen, not America's Got Talent.
04:08Right?
04:08Just in case you got the wrong memo.
04:13Next, from the great state of North Carolina, Sydney.
04:21Welcome, Sydney.
04:22Nice to meet you.
04:24You feeling good?
04:25Very good.
04:26Better with the sash.
04:29Okay, next up, from Montana, Chase.
04:33Chase, welcome.
04:38Feeling good.
04:39Feeling great, Jeff.
04:40Next up, from Alaska, it's Carlos.
04:46From Maryland, Kat, ladies and gentlemen.
04:49From the Garden State of New Jersey, it's Chris.
04:54From Rocky Mountain, Colorado, Paul.
04:57Deb, Deb, Deb, Deb, Deb.
05:01Love the passion, Paul.
05:02Love the passion.
05:03Right, next up, from Florida, Jada.
05:07From Rhode Island, Karen Marie.
05:12Next, from Iowa, Anthony.
05:17From the Golden State of California, Lisa.
05:22Holy crap, he picked me out of thousands of people.
05:25Oh, my God.
05:28You okay?
05:29Yeah.
05:29It's just such a good feeling.
05:31You're hugging me now, but I'm not sure you're going to be hugging me later.
05:35Okay.
05:36From Louisiana, Bradley.
05:40All the way from Oregon, Alexandra.
05:43From Texas, Henry.
05:46From New Hampshire, it's Antonio.
05:48Chef says that there's only 20 people that are going to be called.
05:54What the hell?
05:55I mean, did I come out here for nothing?
05:57Next, from South Carolina, Elena.
06:01Oh, well, thank you.
06:07Give me a baby to kiss.
06:09Feeling good?
06:09Fantastic.
06:10Next, from the great state of New York, Maddie.
06:18From Massachusetts, Jada.
06:20Yeah!
06:22No!
06:23Only a couple of spots left.
06:25From Nevada, it's Ellie.
06:28Welcome.
06:33Hi.
06:33You good?
06:33Yeah.
06:34Nice.
06:35Hi.
06:37Ladies and gentlemen, we have 19 talented chefs, which means there is only one spot remaining.
06:46The final chef joining season 24, Battle of the States, is from Georgia.
06:52Please welcome, John.
06:56Finally, it's my turn.
06:57I feel like I'm not just representing myself.
06:59I really am representing Georgia.
07:01I might have been picked last, but as the good Lord says, the first shall be last and the last shall be first.
07:08The winner will become my head chef at Hell's Kitchen, Foxwood Resort Casino.
07:15How good is that?
07:21Now, even great in the news, that job includes a prize worth a quarter of a million dollars, ladies and gentlemen.
07:33Man, to win $250,000 would go a long way.
07:36My wife and I just bought our first house, and we want to do some, um, um, what's the word I'm looking for?
07:45Renovation.
07:47It is time for your first big challenge.
07:50All of you will have 45 minutes to create your unique signature dish, to really put yourself and your state on the map.
07:57Are you guys ready to do battle?
07:58Yes, chef!
08:00Now, what the are you waiting for?
08:02Your time starts now.
08:03Four, three, two, one.
08:04Four, three, two, one.
08:04One, two, one.
08:05Four, three, two, one.
08:06Four, three, two, one.
08:07Four, three, two, one.
08:08Four, three, two, one.
08:09Four, three, two, one.
08:10Four, three, two, one.
08:11Four, three, two, one.
08:12Four, three, two, one.
08:13Four, three, two, one.
08:14Four, three, two, one.
08:15Four, three, two, one.
08:16Four, three, two, one.
08:17Four, three, two, one.
08:18Four, three, two, one.
08:19Four, three, two, one.
08:20Four, three, two, one.
08:21Four, three, two, one.
08:22Four, three, two, one.
08:23Are you serious?
08:24I'm not laughing.
08:26Get out.
08:27Enough's enough.
08:29Oh my god.
08:32For the 24th time the Battle of the States, let's go.
08:35Get ready for a culinary clash.
08:38You're up.
08:39Back in.
08:39Yeah, you're up.
08:41As chefs representing their states.
08:43You can't put a southern boy on the grill
08:45and then act like they don't know what they're doing.
08:47Give it their all.
08:48Let's get it, baby.
08:49Let's go.
08:49One team, one dream.
08:50For the chance of becoming head chef at Hell's Kitchen
08:53at the Foxwoods Resort Casino in Mashantucket, Connecticut.
08:56Yeah!
08:58The chefs will live and compete at Foxwoods,
09:01one of the largest resort casinos in the United States.
09:05Come on, come on.
09:05We've got to beat the boys.
09:06Let's go, team.
09:07Battle lines will be drawn.
09:09Give me a knife.
09:09Give me a knife.
09:10I'm not going to yell that for the .
09:11Respectfully, everybody just shut up.
09:13Respectfully, don't snap at me.
09:14And conflict will ensue.
09:16You don't let me finish my sentence.
09:19Let's go.
09:20As Chef Ramsay cranks up the pressure.
09:22Come here.
09:23Yes, Chef.
09:24We're looking like a bunch of idiots.
09:26Hey, you'll get arrested in a minute.
09:29What the happened?
09:31I don't know how much more of this I can take.
09:33Find out which of these state reps.
09:35She ready to go?
09:35Let's go.
09:36I'm from North Carolina.
09:37This is what I live for.
09:39Are in a state of denial.
09:41It looks like cats puked up in there.
09:43Oh, no.
09:44She's going to hide under the table now.
09:45And which chef will emerge from the fray.
09:48I'm ready to go.
09:49Nice to cook the lamb.
09:50To put their state on the map.
09:52You are representing the state of New York.
09:54Yes, Chef.
09:55Off in the cold room.
09:56Yes, Chef.
09:57And come back with your state of mind in check.
10:00Strap in for an adrenaline pumping season.
10:04State pride and personal ambition is on the line.
10:08I'm stressed.
10:09God damn it.
10:09That Joe's about to be skinny, Joe.
10:11Now get it together.
10:12No, I see.
10:13Dude, I'm sorry.
10:14But there can only be one winner.
10:16Oh, my god.
10:17On this season.
10:18Hang on a second.
10:20We're pointing out we're out of control,
10:21and we're about to go up in flames.
10:23Oh, my God.
10:23So speed up.
10:24Of Hell's Kitchen.
10:25Let's do it.
10:26Battle of the States.
10:28High five.
10:29yourself.
10:44Behind.
10:45Turn.
10:46Coming down.
10:47On your back.
10:48How are you all doing, ladies?
10:49Good, Chef.
10:50Good, Chef.
10:51Remember, guys, one team.
10:52One team.
10:53Immediately, once the timer starts.
10:54Coming behind.
10:55Coming behind.
10:56Down the line in between.
10:57There is just so many things going on.
10:58Are you kidding me?
10:59My brain scatters into a million pieces.
11:01What you got going on?
11:03I got a cashew-crusted halibut with a cherry apple bourbon.
11:07.
11:08Burn them.
11:09Listen, do a rapid reduce.
11:10Get two pans down, get them hot, and go back and forth.
11:12Thank you, Chef.
11:13Come on, now.
11:14I'm from Alaska.
11:15Last night, I only had one hour of sleep.
11:17The jet lag is hitting me very hard.
11:19Man, none of my cooking.
11:21What you working on, Sydney?
11:24Hi, Chef.
11:25I'm making a pan-seared salmon, a wasabi palm puree,
11:29and an orange miso glaze.
11:31I can feel my butt poking out of this dress.
11:36I'm like, I need you to stay down.
11:38I don't have time to pull it down every five seconds.
11:41I decided I'd be cute, and I'd wear this dress.
11:43However, I didn't really think I'd be, like, running around in the kitchen.
11:47My ass is out.
11:48Not okay.
11:49The last time that happens, let me tell you.
11:52That was not intentional, I swear.
11:55What's got going on, man?
11:56Some Jersey corn?
11:58Yeah, some Jersey cooking.
11:59We're doing some seared quail and stuff.
12:01We're doing a corn jus.
12:02I try to think about things that people are not going to do.
12:05And I don't think no one's going to touch quail.
12:07What I do for a living is I'm an educator.
12:09I teach people how to cook.
12:10Oh, no.
12:11It looks nasty over here.
12:13Do I see Chris using white bread?
12:15For what?
12:16For sandwiches?
12:17What's this going to be for?
12:18My jus.
12:19I don't want it to run.
12:20Are you picking it with bread?
12:21Yeah.
12:22Yeah.
12:23Okay.
12:24What do you think?
12:25He's an educator.
12:26What do you know about cooking?
12:27You're going to find out.
12:30That's it.
12:31You're at about 15 minutes right now, ladies.
12:33Yes!
12:34You good, girl?
12:35Oh, hell yeah.
12:36We're a few hours away from our first reward.
12:38What do you mean?
12:39You know it, girl.
12:41I love Anaïa.
12:42I feel like we've been cooking alongside each other for years.
12:45It look good?
12:46Oh, yeah.
12:47I already know we're going to make great friends
12:49because she seems kind of like me.
12:51I definitely know she's going to be some steep competition.
12:54I can see it just by working next to her.
12:56Looks good?
13:00Ain't going to be too thin, but he's slicing.
13:02What are you making?
13:03So I have a spec-wrapped rainbow trout.
13:07This dish is me on a plate because it's complex, round, flavorful, just like me.
13:16This is not working.
13:18I'm getting a little discouraged because the key to this dish is to have thin specs so that you don't overcook your trout.
13:29Come on .
13:30My spec is too thick.
13:33Ladies, five minutes to go.
13:35Heard, chef.
13:37This thing.
13:41Well, let's cook something.
13:43I'm second-guessing myself on my internal cook.
13:46So I throw it back in the oven, just kind of like panicking without panicking.
13:53I haven't asked you what you're making yet, have I?
13:55Yes.
13:56I am making a watermelon tuna.
13:58I am using this as my opportunity to show Chef Gordon Ramsay exactly who I am on a plate.
14:06And that plate is vegan.
14:08Are you vegan?
14:09I am.
14:10Are you a vegan?
14:11Yeah.
14:12I'm sorry, did you say you're vegan?
14:13I am.
14:14Oh, great.
14:15Everyone looks at me like I have three heads.
14:17I know it's bold, but I am here to make bold moves.
14:20How many vegans do we have in here?
14:22I'm pretty sure it's just me.
14:25What we got going on over here?
14:27Doing a crispy-skinned duck.
14:29With what in it?
14:30Caracara and juniper.
14:32I am always working to make the craziest concoction that someone might not even want to try, but when they put it in their mouth, they are going to want more and more and more.
14:42My duck's not ready.
14:44That's way undercooked.
14:45I'm not sinking this first ship, dude.
14:48I know.
14:49Final two minutes, guys.
14:50Let's go.
14:51Final two minutes, Chef.
14:52Yes, Chef.
14:53We should be plating.
14:54Plating now, Chef.
14:55Let's go, ladies.
14:56Let's get to the pass.
14:57Going with that.
14:58Gorgeous.
14:59Look at that fish.
15:00I know, right?
15:01That's a thicky, too.
15:02Finishing touches, ladies.
15:03Oh, I nailed that duck, yeah.
15:05Come on, guys.
15:0610, 9, 8, 7, 6, 5.
15:115, 4, 3, 2, 1.
15:15And stop.
15:20Right.
15:21Are you guys ready for the Battle of the States to begin?
15:23Yes, Chef.
15:24Let's begin with Ellie up against Paul.
15:27Let's go.
15:28Let's go.
15:29The first matchup in this historic Battle of the States will see Nevada versus Colorado.
15:36Dishes up.
15:37Chef Ramsay will score each dish from one to five.
15:40The team with the highest score will win the challenge.
15:44Ellie.
15:45Yes, Chef.
15:46Take me back to the beginning of this culinary journey.
15:48How did it start?
15:49I was about 14 years old and went to culinary school along with high school at the same time.
15:54You started at 14.
15:55How old are you now?
15:5625.
15:57Just turned.
15:58Wow.
15:59I was a sous chef at 21.
16:00I am a fiery little girl and I don't take any .
16:03And I work my ass off in the kitchen every day, Chef.
16:06That has not been an easy journey.
16:08I've had to push myself to go forward when everyone else wanted to see me fail.
16:12So this is my time.
16:13Busy girl.
16:14We love that attitude.
16:15Very busy.
16:16Yes.
16:17So today I have for you a ricotta gnocchi and a pesto cream sauce and a little bit of burrata.
16:24Yeah.
16:25It's simple.
16:26You know that.
16:27I think the gnocchi needs a taste more seasoning.
16:28Correct.
16:29But it's hearty.
16:30Yeah.
16:31It's a good start.
16:32Thank you, Chef.
16:33That's a three out of five for me.
16:34Well done.
16:35Thank you, Chef.
16:36Good job.
16:37Paul, how are you feeling?
16:38A little nervous, Chef.
16:40You're from Colorado, right?
16:42Yes.
16:43Go on.
16:44Go on.
16:45Uh, um, couldn't find anything I really enjoyed in college.
16:55So I went to culinary school.
16:56Good.
16:57Good, good.
16:58Dish.
16:59Yeah.
17:00Dish?
17:01Yeah.
17:02It is a ricotta nudie.
17:05Nudie, and I've just got a gnocchi.
17:10I'm going to pass on Paul's nudie.
17:12Hard pass.
17:13I don't want anybody's nudies except my boyfriend's, so.
17:17It is with a roasted tomato sauce and a tomato medley.
17:22Yeah, it's a shame because I've got more tomato than I have nudie.
17:26You're sort of almost hiding your nudie.
17:29This is a two, Paul.
17:33Sorry, Chef.
17:34Don't worry about it, brother.
17:37At least it wasn't a one.
17:39From Florida, Jada and Iowa.
17:42Anthony, let's go.
17:43Let's go.
17:44I love this battle, the state's theme.
17:47I think my competitors should definitely be intimidated.
17:50Like, I'm representing Florida, and my flavors are bright and bold, just like Florida.
17:54Jada, how long have you been cooking?
17:56My love of cooking started from a very young age.
17:58I always say, like, when people were watching cartoons after school, I was always watching
18:02specifically you.
18:03So you're saying I'm old?
18:04No.
18:05Well, you're correct.
18:06I have .
18:07I'm old.
18:08Yeah.
18:09How old are you?
18:1022 years of age, Chef.
18:11Wow.
18:12I've always had to prove myself.
18:13I've always been the youngest in every kitchen.
18:14Even now that I run my own brigade of 10 extremely talented gentlemen.
18:17Your brigade is 10 guys?
18:18Yes.
18:19Wow.
18:20Off the gate, I'm like, Jada?
18:22She's that bitch.
18:23Give us an insight to the dish.
18:24What did you make?
18:25Crispy skin salmon.
18:26It's koshikari rice.
18:27It's the same rice we use at our restaurant to make our sushi.
18:30The salmon is cooked beautifully.
18:32The colors pop.
18:33It's very elegant.
18:34Well done.
18:35Thank you, Chef.
18:36Thank you so much.
18:37A resounding five.
18:38Thank you, Chef.
18:43Yeah, Jada.
18:44Yeah with your five.
18:45Hell yeah, girl.
18:46And I knew she was a badass.
18:47I knew it.
18:48Anthony, take me back to the beginning growing up in Iowa.
18:51You know, Iowa's kind of a small state.
18:53It's been misinterpreted that it's not, you know, a big culinary state.
18:56Mm-hmm.
18:57I got lucky to work for some guys that has won some James Beard awards.
18:59Around 18, I decided to move to Chicago.
19:01And then, um, finally ended up winning a star with a team as a junior Sioux.
19:06Amazing.
19:07The executive Sioux at a place called Pickle Palace, so.
19:09Hold on.
19:12Pickle Palace?
19:13The executive Sioux of a multi-level dining pickleball place.
19:17Yep.
19:18Right.
19:19Show me the dish.
19:20So, it's a seared duck breast, mango, charred ginger puree.
19:23Uh, visually, the colors are fantastic.
19:25Thank you, Chef.
19:26The pickle on the duck is beautiful.
19:27It's even.
19:28The fat's been rendered.
19:29Do you miss cooking like this?
19:30I do, Chef.
19:31Been a while since I've kind of been in the fine dining ring.
19:34But I know I know what I know, and I'm excited to show what I know.
19:36It's a resounding five.
19:38Congratulations.
19:39Appreciate it, Chef.
19:40Good job.
19:41Wow.
19:42I got a five.
19:45What?
19:46I felt like I was in the fine life zone.
19:48It was crazy.
19:49Up next, Cara Marie from Rhode Island and Jaden from Massachusetts.
19:53Let's go.
19:54Cara, take me back to the beginning.
19:55How did you fall in love with cooking?
19:56And where was it?
19:57Um, it was through my nani, my Italian grandmother.
19:58I was very, very small, maybe three.
19:59Wow.
20:00And I've been cooking ever since.
20:01Um, show me your dish.
20:02Is it a nod to, uh, nana or?
20:03No, it's actually a totally opposite direction of nani.
20:04Mm-hmm.
20:05Um, this is a crispy fried watermelon tuna.
20:06Watermelon?
20:07Yes.
20:08Watermelon.
20:09Watermelon.
20:10Yes.
20:11Watermelon.
20:12Fake tuna.
20:13Yes.
20:14You're meeting and cooking for Chef Ramsay.
20:16You might only get to do this once in your life if you're lucky.
20:19And you make him a watermelon?
20:21Oh, I'm not.
20:22I'm not.
20:23I'm not.
20:24I'm not.
20:25I'm not.
20:26I'm not.
20:27I'm not.
20:28I'm not.
20:29I'm not.
20:30I'm not.
20:31I'm not.
20:32I'm not.
20:33I'm not.
20:34I'm not.
20:35I'm not.
20:36I'm not.
20:37I'm a watermelon.
20:39Uh, Jaden, help me out.
20:42Chef, I wish I could.
20:53It's the Signature Dish Challenge with each chef battling for their state.
20:58Um, this is a crispy fried watermelon tuna.
21:03Caramaree's dish has Chef Ramsay asking questions watermelon yes watermelon
21:11fake tuna yes okay so why because I'm vegan vegan right you're not cooking for
21:19yourself you're cooking for me trying to impress me to get five to get your team
21:23to victory the flavor profile is good the watermelon's got really nice sort of
21:31charred aspect to it but there's too much rice and insufficient melon which is a
21:34shame it's a two out of five I get it you're a vegan but that's not good for
21:44us like being a vegan doesn't mean you can't cook meat looking to put the men
21:50ahead is the representative from Massachusetts Jaden a sous chef who has
21:55just served his angry shrimp to Chef Ramsay the heat on shrimp delicious it's a
22:02bloody good dish it's a very strong fall congrats
22:04the next battle features Elena a line cook representing South Carolina and
22:15Antonio an executive chef from New Hampshire who has prepared a spiced pork chop
22:20pork chops all about elevating it you've done just that it's a very solid for well
22:24done thank you chef thank you good job right Elena tell me how this journey
22:30starts I blew up the microwave in high school I did not know that aluminum foil
22:37didn't belong there so that was your calling they're like you need to learn how
22:40to cook
22:43maybe we should hide the infoil from this girl so he doesn't blow the place up so
22:48we have a spec wrapped rainbow trout wow stuffed with sage marscapone where the is
22:55the trout it's under the spec do I have to go fishing yes another trying to get in
22:59there look I'm slicing now right and then the fish is so scared it jumps out I'm
23:05thinking anything over a two I feel is good it's a real shame cuz the flavors are there it's a three
23:17thank you chef up next cat from Maryland and Chris from New Jersey let's go I get to represent New Jersey
23:25like I feel like I'm the chosen one thank you chef let's go Chris you composition and what do you do
23:33right now I am calling us instructor the instructor yes a teacher I have a culinary teaching kitchen
23:38inside of a gel wow I teach men and women how to cook to get a career use culinary to change their life
23:44because culinary is life-changing very admirable Chris describe the dish please it's a spicier quail
23:50with charred English peas and a corn Jew man do you cook food like this in the jail yeah actually what
23:58yeah I want them to have the opportunity to work at any restaurant they want to the crowds cook beautifully
24:03so done with 30 seconds less I'm gonna give your jailbird a four four out of five
24:08next up is cat our chef representing the state of Maryland with her codfish croquette in Baltimore
24:18we call them Coddy's Cods cook beautifully thank you thank you it's the delicious dish it's rustic
24:23it's charming I think it's you on a plate it's the resounding four congrats thank you good
24:27chase an executive chef from Montana is serving chef Ramsay his take on a home state classic elk tenderloin
24:37with a goat cheese infused mash it's an embodiment of my hometown we have a large migratory elk herd
24:42there it's a delicate dainty protein that has very little fat very good indeed it's a very strong
24:48four well done thank you chef really well done Anaya a sous chef battling for Delaware tries to impress
24:55chef Ramsay with one of his favorite dishes crab cakes I'll just let you know that I love crab cakes
25:01that's right so my bar is very very high
25:07yeah listen I like it it's a very strong four thank you chef really good job
25:10okay up next Maddie from New York and John from Georgia let's go please
25:17right John give me an insight to your home life I've kind of built a great life I'm very excited
25:26about it I've got six kids six kids I've got six you know the life I think coming to Hell's Kitchen
25:32would be like a vacation get away from the wife and the kids no don't tell chef there's always lots
25:39of love around my house I have a special needs son I love him to death and all I can think about is how
25:44much I wish he was here we literally walk to the garden each day pick what we're going to have and
25:49that's what's going to be our dinner that night so I live on a 12 acre homestead wow so I uh I got
25:54tired of not being able to find the vegetables and things that I wanted so I started growing them
25:58myself we enjoy everything from chickens ducks vegetables you name it proper farm to table
26:04stuff yes yes chef tell me about the dish and why have you cooked it so chef being the guy from
26:09Georgia it was only proper that I bring you chicken and waffles what the chicken and waffles I don't
26:22even know if I would have the courage to lift the dome up you got me excited with all the farm to
26:26table stuff so chef being the guy from Georgia it was only proper that I bring you chicken and
26:41waffles it's the battle of the state's signature dish challenge you got me excited with all the farm
26:47to table stuff and John a father of six who grows his own food has surprised chef Ramsey with a southern
26:54classic I want to glutton you up just a little bit chef before I bring on the healthy stuff tell me
27:01about the chicken what's the dredge on there an herb spice blend uh flour cornstarch buttermilk um a lot
27:07of guts doing chicken and waffles on your signature dish it's a very strong fall well done thank you chef
27:12really well done thank you sir right Mary first of all how old are you I'm 21 20 wow one of the
27:19youngest in the competition yeah I was actually a sous chef at 18 and a co-owner of a restaurant at 19
27:23and I started a catering business at 21 what did you do in your 20th birthday that is an incredible
27:28history people just kind of look at me like I don't have any idea what I'm doing but I've accomplished
27:33more in my young age than most people have that are twice my age I'm from New York I'm tough I'm ready
27:38to go and I'm ready to show everybody what you got tell me about the dish um what have you cooked so I
27:42made a veggie stir-fry over basmati rice with a marinated strip steak it tastes cooked beautifully
27:49thank you chef rice needs a touch of seasoning and it looks like it's rushed but the protein
27:54and the veg are delicious um I'm giving you a strong four well done thank you so much
27:59the next battle will see Sydney an executive chef from North Carolina going up against Carlos
28:06another executive chef from Alaska Carlos has cooking always been your passion actually chef
28:12no my original passion was professional skateboarding who told you you weren't
28:16going to make it as a skateboarder I kind of told myself I wasn't expecting it to be so alone I'm used
28:21to hanging out with family all the time I have five little sisters and so I kind of wanted to show my
28:25little sisters what it takes to be an adult and taking care of the family and providing family is a
28:30little more important to me yeah love them so you've come a long way from Alaska to present me your
28:35signature dish a cashew crusted halibut with a cherry apple beurre blanc and a basmati rice pilaf
28:41how did you cook the halibut um I crusted it and then I shallow fried it and finish it off in the
28:47oven the big problem I've got here is just so overcooked it's such a shame and don't forget that
28:51crust will absorb moisture so if anything it should be undercooked it's a two Carlos what a shame
28:57Sydney take me back to the beginning how did this career start I started cooking probably as soon as I
29:03could reach the top of the stove and then when I was 12 years old I was diagnosed with Crohn's
29:07disease damn Crohn's definitely poses an everyday struggle in the kitchen I'm not supposed to eat all
29:15these things they cause inflammation or discomfort or whatever it's just something that I have to live
29:20with and it's not something you can see pretty much everyone told me I couldn't be a chef they
29:24wanted me to give up the only dream and the only love I've had my whole life and I basically told them
29:29the off I love the persistence tell me about the dish uh pan seared salmon wasabi goat cheese palm
29:36puree it's delicious um fish is good beautifully thank you chef really beautifully uh it's a very
29:41strong four well done thank you chef good job thank you chef wow up next from Oregon Alexandra and
29:48from Louisiana Bradley let's go Alexandra give me an insight to the beginning of this journey
29:55my parents owned restaurants and you grew up in restaurants yeah my dad was a son of Greek
30:00immigrants I was doing every single job prep cooking as a child dishwashing hosting or waiting
30:05tables my first memory is sitting on a big woodblock cutting board my mom would put these tubs out of
30:09souvlaki and she'd let me take the Greek oregano off the branches my other job I had a larger brigade I
30:14was an executive there but um I wanted to be closer to where my kids were that girl can talk her ass off
30:21um your dish all right describe it um so what I have here is my oh don't worry um I have a crispy
30:31skin chicken thigh um on top of Greek uh lemon potatoes yeah I mean it looks like a big fat Greek
30:37mess but it actually tastes delicious right fair enough I just want to work with you on the plating
30:42elevate that uh it's a four thank you it's a very strong four Bradley give me an insight to the beginning
30:48of the journey how did we start cooking at the age of 13 my mom became addicted to crack cocaine I'm
30:55sorry yeah and uh so I was fending for my brothers and I had to cook for them a lot and that's where
31:01the real passion started for cooking because I realized that I really love to do it it says a lot
31:07when you get dealt that dysfunctional card I was dealt a similar but to become a parent at sort of 14 and
31:12take that responsibility good for you man well done tell me what's under there uh crispy skin duck breast
31:18with a caracara juniper subi duck is nailed thank you chef yeah um it's a five
31:29my brothers and my mom are going to be so proud of me representing Louisiana and getting a five star on
31:39the first round it all comes down to this the final two states from California we have Lisa from Texas
31:47Henry let's go California and Texas going head to head it was the battle of the two biggest states
31:54except everybody that lives in California is currently moving to Texas so I'm trying to represent
31:58how do we start this career I originally went to the Air Force six years of that GI Bill came out
32:06culinary school good tell me about the dish what's under there we have ricotta gnocchi with vodka sauce
32:13this really has to like knock it out of the park I gotta wow him yeah listen it's good gnocchi is so hard
32:19to pull off I wouldn't say it's simple because you've elevated it right it's a four thank you chef
32:25uh Lisa give me an insight to the inspiration um last year of September 1st I gave birth to my daughter
32:34so I had to let go of my chef de cuisine position in San Diego but that is why I'm here today to bring
32:40back my passion and to get this position wow that's a big sacrifice to be away I miss her I bet I just want
32:48to try to spend more time with my daughter but I do seek this opportunity to grow to you know become a
32:54chef again in Hell's Kitchen and not stop pursuing my dream um right tell me about the dish what I have for
33:01you today chef is um a mofongo dish grilled angus steak cooked medium and uh fried planting I'm really
33:08scared because right now we need a five it doesn't look visually appealing so I'm a little bit nervous
33:15it's uh it's a tough one
33:20it's the final round of the battle of the state's signature dish challenge what I have for you today
33:36chef is a mofongo dish grilled angus steak cooked medium and uh fried planting and Lisa from California
33:43needs a perfect five to secure a tie for the red team Cuban Puerto Rican food is very hearty it's
33:50really messy it's all over the plate it's hard to elevate something that sometimes shouldn't go that
33:54high everything is exceptional thank you I wish I could give a six I can't it's a five congrats
34:01where do you go representing California with my dish I feel so proud so it's just an amazing feeling
34:09and it's only going to push me to keep going harder right uh we have a tie the winner
34:15is going to be decided by the overall outstanding dish
34:20the top two dishes for me are the Bradley and Lisa
34:25one dish does have the edge congratulations goes to
34:30winning this was amazing it tells me that I'm here for a reason listen up ladies all of you
34:42about to experience a breathtaking day on board 120 foot yachts
34:47Rhode Island is rocking it out in Hell's Kitchen and I'm
34:56hot men you'll be preparing the Hell's Kitchen dining room right here ahead of our first dinner service
35:06tomorrow night truckloads of tables chairs dishes linen are arriving to be unpacked and set up well done
35:15ladies thank you chef thank you chef oh wow here's where y'all are going to be
35:20oh my god look how cute it is oh my god I love this so much
35:24oh wow
35:24oh look at these chairs
35:28my favorite room in this dorm is the couch
35:32I flew to Chicago with a pocket knife you know I use that bag for work so I have a knife in my bag in case
35:37just a little paring knife or whatever I just didn't realize it
35:40and no one noticed it no
35:42I don't think you should tell anyone that
35:44I got the whole freaking pat down on the way here
35:49like I got full cups
35:50really
35:51I was like bruh
35:52dude I haven't been patted down in forever
35:54hello welcome to the floor
36:06hi
36:06look at this
36:08look at this
36:08beautiful
36:09wait one more for Lisa too for winning
36:15everybody's so sweet and so kind I think it might be a facade you were the one that got us here so let's go
36:30maybe you'll peel back the mask as we get into it so we'll see
36:34so Chef Ramsay pulls up looking like James Bond I did not want to miss out on this party come on
36:54let's sit down come on sit down sit down sit down
37:01let's go in the hallway and we need to move everything that is there in the dining room then we have to unwrap and then I'll tell you where to put the tables okay
37:08I'll tell you where to put the tables okay we have to move all the furniture in
37:11we have to unplastic wrap it all
37:13it's like Christmas
37:14I hope you didn't do your manicure because you're gonna lose your nails on this one
37:19how are you feeling feeling good
37:22I'm no longer bricks I'll tell you that Chef
37:24no you have to stop bricks
37:26this is the best way to start my journey in the battle of the states
37:31sitting with Gordon Ramsay
37:32I obviously look at him like an idol as everybody does it to this competition but he's real like he's a person
37:38early in your career when you were younger is there anything that you would have changed or done differently if you could
37:43don't take a job for money take it for experience
37:46money will come just get through because there's a tiny window isn't there from sort of 18 to 28
37:50to get that knowledge
37:52how do you balance being a family man and also being so busy
37:56the balance is hard we don't spend a lot of time together but the time we do have is quality
38:00it makes you appreciate time the minute you feel that you're the best chef in the kitchen
38:04you're in the wrong kitchen
38:06it's the people you surround yourself with I think is the important bit
38:09you've got to use this opportunity to absolutely grab what you want
38:12I'm looking over there
38:14horrible
38:15based on the twos that we got today from Paul and Carlos
38:18I don't want to really say that they're bad chefs
38:21but it is disappointing
38:22what are these?
38:24those are butter knives
38:24got it
38:26I just hope the guys aren't looking at me like I'm a weak teammate
38:29like I just hope I can prove to them that I'm a force to be reckoned with for sure
38:34job opening
38:39that was
38:42that was there
38:43so we're going to keep this separate we got to wash these again
38:46no
38:47now they are going to get washed
38:50yeah hope you guys had fun on the boat
39:02top cleaners
39:03we did
39:05with an exhausting first day coming to an end
39:08hello hello
39:09the chefs are back in the dorms eagerly reading their menu books
39:12I'm ready to get my hands on each dish
39:15and working up an appetite
39:17girl how do you turn this thing on
39:18we do propane where I'm from
39:21we don't do this thing
39:22so the dorm life is very different than my homestead life
39:26excuse me do you know how this thing works
39:28I got you
39:29aren't y'all chefs?
39:33I've never had to deal with electric stove tops
39:35it's a weird induction top
39:37is it induction?
39:38yeah it's an induction
39:39yeah
39:39oh it's voice activated bro
39:41it's not actually getting hot
39:43well an induction burner shouldn't get hot
39:45I guess I'm microwaving this food
39:47well yeah you gotta probably have this on
39:50oh yeah you gotta maybe
39:51there you go
39:52thanks
39:52so how- whoa time out
39:54how'd you do that?
39:56as soon as I wake up
39:57we're running to that shower
39:58I'm glad I showered
39:59last night
40:00last night?
40:01don't shower twice a day?
40:02nah that's awful for your skin
40:04goodnight
40:06that was for the life
40:10that was definitely for the life
40:12they're not even talking about
40:14they're not even talking about
40:16they're not
40:17yo
40:18they're so loud right now
40:20dummy from Georgia
40:21putting up
40:22freaking chicken
40:23they're so loud
40:26us girls are like
40:27in our rooms
40:28like reading our books
40:29and I'm like
40:30oh my god
40:30you see this rack
40:31that means it's time for bait
40:33if they're gonna be loud
40:34we're gonna be loud too
40:35okay ready
40:35one, two, three
40:37what the f***
40:41what the f*** was that?
40:53what the f*** just happened?
40:57what the f*** are y'all screaming about?
41:03well y'all over there screaming
41:04so we thought we'd venture
41:06hey this is why nobody gonna get no sleep dog
41:08y'all play too much
41:10they said we were too
41:11so loud that they started screaming
41:12oh
41:13hey girls
41:15sorry
41:17sorry
41:18go to bed dammit
41:19god
41:22are you there?
41:23ugh
41:24it's like the energy of two great sports teams
41:33let's go
41:34let's go
41:35line up please
41:36good morning
41:38good morning chef
41:39now chefs
41:40as you know
41:41we are here
41:42in Connecticut
41:43much earlier in its history
41:44it was called
41:45the provision state
41:47during that revolutionary war
41:49Connecticut
41:50actually supplied
41:51a large portion of the food
41:54for George Washington forces
41:57here in Hell's Kitchen
41:58we also get to benefit
42:00from that
42:01tremendous
42:02delicious bounty
42:04this state has to offer
42:05and as chefs
42:06we have the great fortune
42:08of using
42:08some of the most
42:09incredible
42:10freshest ingredients
42:12next time on Hell's Kitchen
42:24it's game on
42:26you should be here
42:28as the chefs battle
42:30over a precious
42:31Hell's Kitchen staple
42:32and during a wild
42:35opening night dinner service
42:36for the 24th time
42:37that battled the states
42:38let's go
42:38will the pressure
42:39be so extreme
42:40sorry guys
42:42what state are you in right now
42:43that it leaves both teams
42:45in a state of panic
42:47where's my grapeseed
42:47right here
42:48oh no
42:49and will it push one chef
42:51I need the salmon
42:52completely over the edge
42:54oh no
42:54all next time
42:56on Hell's Kitchen
42:57Battle of the States
42:58gonna hide under the table now
42:59I need the salmon
43:01I need the salmon
43:02I need the salmon
43:03I need the salmon
43:04I need the salmon
43:05I need the salmon
43:06I need the salmon
43:06I need the salmon
43:07I need the salmon
43:08I need the salmon
43:09I need the salmon
43:09I need the salmon
43:10I need the salmon
43:11I need the salmon
43:11I need the salmon
43:12I need the salmon
43:13I need the salmon
43:13I need the salmon
43:14I need the salmon
43:15I need the salmon
43:16I need the salmon
43:17I need the salmon
43:18I need the salmon
43:19I need the salmon
43:20I need the salmon
43:21I need the salmon
43:22I need the salmon
43:23I need the salmon
43:24I need the salmon
43:25I need the salmon
43:26I need the salmon
43:27I need the salmon
43:28I need the salmon
Be the first to comment