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00:01Previously on Hell's Kitchen, Battle of the States.
00:04I'm going to post your dishes to my 100 million followers.
00:08The first ever all-female black jacket chefs
00:11competed in a challenge that tested their creativity
00:14and their presentation.
00:16No pressure.
00:17Only a couple hundred million people looking at you for that.
00:22Chef Ramsay and guest judge Ken Oranger
00:24gave high marks to Florida's Jada for her.
00:27Peppercorn and salt-crusted ribeye.
00:30I would give that a 10.
00:32I'm going to give it a strong 9.
00:34But California's Lisa gave Jada a run for her money.
00:38It's just gorgeous.
00:39I would have to say a 10, Chef.
00:41That's a very strong 9 for me.
00:42Yes, sir.
00:43With the score tied, Chef Ramsay's social media followers
00:46had the last word.
00:48The winner is Lisa.
00:51California.
00:52At dinner service.
00:54Sydney, can you walk scallops?
00:55No, I need 45 seconds for scallops at least.
00:58North Carolina's Sydney was slammed on the fish station.
01:02Whoa, whoa, whoa.
01:04And Anaya from Delaware's performance on the meat station.
01:07That's raw.
01:08Let's go.
01:09Now I'm scorched.
01:10Had Chef Ramsay asking.
01:12Are the wheels falling off?
01:13The chefs nominated.
01:14Anaya.
01:15And.
01:16Me, Chef.
01:17Sydney gets overwhelmed.
01:18She's throwing pans.
01:19She's throwing pans.
01:20Chef Ramsay decided to say farewell to.
01:23Anaya.
01:24Ending her dream of becoming head chef at Hell's Kitchen
01:27Foxwoods Resort Casino in Mashantucket, Connecticut.
01:32And now, the continuation of Hell's Kitchen.
01:35Great job.
01:36Thank you, Chef.
01:37Good night.
01:38Good night, Chef.
01:39Anaya got a lemonade tonight.
01:41The bitch who wanted to say that I'm the weakest, well, guess who's still here?
01:46Me.
01:48I am shaking with anger.
01:51I mean, if you're going to put me up for elimination, at least say some that actually happened.
01:56Sydney is pissed off.
01:58She's giving attitude, but she's got to get over it tonight.
02:01These girls need to get their heads together and start focusing on themselves.
02:06The reason why I said throw pants, because when you were in the weeds, and we were all,
02:11like you said, attacking you with numbers, I saw you shove and throw your pants forward.
02:15I'm thinking, that's complete .
02:17Honestly, I didn't see Sydney throw any pants.
02:20I never saw Sydney throw a pan.
02:22It's like he's going to perceive it as me throwing pants because you said throwing pants.
02:26I wasn't trying to throw my pants around.
02:28I know.
02:29But I got to move fast.
02:30I know.
02:31So that's why you were moving.
02:32Yeah, I was frustrated.
02:33Should we go check on them?
02:34I was thinking that too.
02:35It's just like when he called me out, I didn't know what the to say.
02:38Are we allowed in?
02:40Yeah.
02:41Yeah.
02:42We're good now.
02:43Yeah.
02:44We're good.
02:45We're still here.
02:46We're good.
02:47Final Four, bitches!
02:58This morning, the chefs are transported to a market in Mystic, Connecticut, where they
03:03are greeted by their sous chefs, Michelle and James.
03:06Good morning, chefs.
03:07Hi, chefs.
03:08In a moment, you're going to go shopping for ingredients.
03:11You can buy whatever ingredients you want for whatever dish you want to make.
03:15But you're only going to have 10 minutes to shop and $25 to spend.
03:20I've never done my grocery shopping in 10 minutes.
03:23And what am I going to buy with $25?
03:25So use your time and your money wisely.
03:28Time starts now.
03:29Shit.
03:30I'm going to go this way.
03:31I'm not following all of you.
03:33I'm not walking.
03:35Where's the meat?
03:37The dish that I really want to make today is a ribeye steak with cream spinach, goat cheese,
03:44and a poached egg on top with a chili butter.
03:47How much are these going for?
03:48$10?
03:49I think it will be damn impressive if I can make steak and side dish under $25.
03:56Can I do a boneless pork?
03:59Coming from North Carolina, you know, we eat a lot of bacon, fried pork chops.
04:04Thank you so much.
04:05I'm so excited to represent the state of North Carolina with my pork chop.
04:13This is the cheapest shrimp, right?
04:14Yes.
04:15Can I get like six pieces of the shrimp?
04:17When I was in culinary school, I was doing a shrimp and grits dish.
04:22And I've made it so many times before that I'm super confident in this dish.
04:27You have a good day.
04:28Thanks.
04:29Good morning, black jacket shoppers.
04:31You have five minutes remaining.
04:33The inspiration behind my dish is just like a classic chicken and potatoes.
04:38Perfect.
04:39Perfect, perfect, perfect.
04:40So I feel like it's a very homey dish, but here I'm going to try to elevate it.
04:47I don't see a box of grits, and I see a little log of polenta.
04:53All right, they don't have it.
04:54They have this precooked polenta.
04:56I have to make this work with what ingredients I have.
04:59Let's go, ladies.
05:00Hurry, hurry.
05:01Hurry.
05:02All right.
05:03$3.99.
05:04$4.99 each.
05:05Y'all tripping.
05:06I don't know if I have enough money for this.
05:08Everything is so expensive.
05:10Ah!
05:11Which one?
05:12Which one?
05:13Which one?
05:14Three million.
05:15Push a shirt.
05:16I'm so sorry.
05:18All right.
05:19To the register.
05:20$24.75.
05:21Oh, my God.
05:22Okay.
05:23I've got $25 for you.
05:24All right.
05:25Beautiful.
05:26The total is going to be $24.42.
05:27Nice.
05:28Let's go, ladies.
05:29Final four.
05:30Your sous chefs were kind enough to drop off your little baskets of ingredients.
05:33There is one thing Chef Michelle didn't tell you this morning, and that's who you were shopping
05:50for.
05:51Oh, my God.
05:52Wait, what?
05:53Ellie.
05:54Yes, Chef.
05:55You are getting ingredients courtesy of Lisa.
06:06I'm actually pretty pissed.
06:08I feel that I'm giving Ellie the winning dish.
06:11Shrimp and grits are super simple, but easily able to elevate.
06:15Lisa, you're getting ingredients courtesy of Jada.
06:22Oh, man.
06:24Jada.
06:25Oh, Chef.
06:27The person who shopped for you is Sydney, which means Sydney.
06:35Got you, Syd.
06:36Thank you, Ellie.
06:37Your box of ingredients is courtesy of Ellie.
06:41We all know that great chefs have to be able to adapt.
06:44Yes, Chef.
06:45You'll have 45 minutes to create a stunning dish.
06:49Your time starts now.
06:51Let's go.
06:55Damn it, Jada.
06:56I had my heart set on what I wanted to do.
06:59Obviously, you know, I'm bummed out, but my mom would always make a chicken fricassee,
07:04and I'm very comfortable with chicken and potatoes, so I feel that this dish represents me.
07:09Precooked polenta?
07:10That's all they had?
07:11Lisa!
07:12Girl, why did you get precooked polenta?
07:15This is a brain fart for me.
07:18Five shrimp?
07:19Beat that thing.
07:22A little less than 30 minutes now, ladies.
07:24Yes, Chef.
07:25Why do you look so sad, Sydney?
07:26I don't know how I'm going to bring all this together.
07:27I mean, I could do a charred onion hollandaise, jalapeno hollandaise, a jalapeno hollandaise,
07:40and a goat cheese cream spinach.
07:42Yeah, I think so, Chef.
07:43Goat cheese, fennel, cream spinach.
07:46What's in the glaze?
07:48Apple cider, orange juice, and brown sugar.
07:51I definitely wouldn't have chosen pork chop.
07:53It is a little boring, so I'm going to make like a really beautiful spice crust.
07:57Going in the middle oven.
07:5919 minutes left, ladies.
08:00Yes, Chef.
08:01Yes, Chef.
08:02Are you thinking about serving it whole or sliced?
08:04Whole, Chef.
08:05But honestly, the only time I've made T-bones for my dad, and he's a simple man,
08:09so I've never elevated a T-bone in my life.
08:13I cannot help myself to just look over at how Sydney is cooking this porterhouse.
08:18She is definitely going to overcook this thing if she's trying to cook both sides together
08:22on that bone.
08:23Last five, yes?
08:24Yes, Chef.
08:25Yes, Chef.
08:27Don't forget anything.
08:28Make sure you get all the ingredients on the plate, yeah?
08:30Yes, Chef.
08:31This is not the way that I usually cook.
08:3330 seconds.
08:34Yes, Chef.
08:35Not having a plan at all is something that I'm not used to.
08:39I actually don't think it's terrible.
08:42Chicken fricasse.
08:43Make it look nice, ladies.
08:45Ten, nine, eight, seven, six, five, four, three.
08:54Come on, Jada.
08:55Let's go, Jada.
08:56Let's go.
08:57One.
09:00We have a very, very special guest judge.
09:03In fact, she's the genius behind The Girl and the Goat.
09:07No way.
09:08And Duck Duck Goat.
09:09Oh, my God.
09:10Please welcome Stephanie Isard.
09:14Welcome.
09:15Hi, girl.
09:16Chef Stephanie Isard is like...
09:18Hi.
09:19Thank you so much for being here.
09:20Thank you for having me.
09:21You look amazing.
09:22Top dog, badass female chef.
09:25I just want to say first that walking in and seeing four women left,
09:29this is just the inspiration that young women in the industry need,
09:32so kudos to all of you.
09:33Absolutely.
09:34I'm so proud.
09:35I'm so excited, and I can't wait to eat your food.
09:37Good.
09:38Now, listen up.
09:39In a moment, I'll call you up to bring your dish.
09:42After chef Stephanie has tasted it, you'll take your place on the throne.
09:46Then the next dish will come up.
09:48If chef Stephanie thinks that dish is better than yours,
09:51they'll knock you off the throne.
09:53Yes, chef.
09:55The chef who remains in that seat last wins today's challenge.
10:00Let's begin with Jada.
10:02Step four, please.
10:03I'm definitely feeling nervous.
10:04I'm the first dish to be judged, so I've got to beat out three other people.
10:09So we have a boneless pork chop with an orange glaze,
10:12as well as crusted and coriander cardamom crust.
10:15And then we've got an asparagus puree, as well as some asparagus spears,
10:18and then pickled pears as well.
10:20The crust on the outside, very sort of Mediterranean-inspired,
10:22where you leave all of the texture and don't grind it too fine.
10:25It's almost beautifully cooked.
10:27It's just leaning a little bit dry, but it's so fresh and eats so light for a pork chop.
10:32Thank you, chef.
10:34Your spot in that chair.
10:35Thanks, Jada.
10:36Next up, from Nevada, Ellie, let's go.
10:38Yes, chef.
10:39I feel great.
10:40I think my flavors sing.
10:42I can't wait for Chef Stephanie and Chef Ramsay to taste this.
10:45I did an elevated take on a shrimp and grit, so it's going to be a fried polenta cake, a blackened shrimp, and a little bit of quick pickle green onion on top.
10:55Dude, the polenta cake, it came as a cake already?
10:58It came as a log of pre-prepared polenta that I then added garlic, shallots, cream, butter, green onion.
11:05Yeah, I mean, that's something I feel like could be a trick ingredient thrown your way when you're giving something that's pre-cooked.
11:10So many great flavors.
11:11There's a good amount of heat, but it's not overpowering.
11:13You've made it look elegant as well.
11:15Shrimp and grits, traditionally, looks a lot more rustic than this, but this looks really elevated.
11:19Thank you, chef.
11:20Chef, big decision.
11:21Is Ellie's dish, you know, topping Jada's dish?
11:24I think I'm going to have to lean towards.
11:31Chef, big decision.
11:38Is Ellie's dish, you know, topping Jada's dish?
11:42I think I'm going to have to lean towards Ellie's shrimp.
11:45Wow.
11:46Thank you, chef.
11:47Take your place on the throne, Ellie.
11:49Jada.
11:50Up to you, darling.
11:51Thank you, Jada.
11:52My dish is really strong.
11:55I have a feeling that I might sit here for a while.
12:00From North Carolina, Sydney, let's go, please.
12:03Let's go, Sydney.
12:05Sydney is presenting my porterhouse, and I think that it's overcooked, and it's not what I imagined for it at all.
12:14Today I have a pan-seared porterhouse steak, a goat cheese fennel cream spinach, and a jalapeno hollandaise.
12:22I think it's seasoned really well, and it has a nice crust on the outside.
12:25There is a touch of overcookness on that, because you've got that filet and that strip in there.
12:30So it's a tricky one to do.
12:32But I love the purest. It's good.
12:34Chef, is Sydney's dish going to dethrone Ellie?
12:37I think just because of the cook on the steak and a little bit of the seasoning, I think we're going to leave Ellie on the throne.
12:45Thank you, Chef.
12:46Well, Sydney, good job.
12:47Well done.
12:48It's an honor to meet you, Chef.
12:49And I love your hair.
12:50Thanks.
12:51One more dish.
12:52Lisa, let's go.
12:57When I saw chicken and I saw potatoes and carrots, I instantly thought my mom, she's from Cuba, she would always make chicken fricasse.
13:04There's thyme, there's a little bit of rosemary in there, and then we would do pickled onions, but I did pickled beets.
13:10It looks beautiful.
13:11It does look beautiful.
13:12The chicken is cooked beautifully.
13:15I love that you left the skin on, because that really helps sort of lock in that moisture.
13:20And then when you start to dig in, the sauce itself has so much flavor going on, but I always say, you want to take a bite of a dish and go through it, and you make your whole mouth happy.
13:27And this chicken makes my whole mouth happy.
13:29Oh, it's really great.
13:30I agree.
13:31Chef, the big decision is, does Lisa's dish take the throne and knock Ellie off, or does Ellie remain the champion?
13:40Tough decision, I know.
13:42I think...
13:47I still am going to stick with the shrimp.
13:49Wow.
13:50Wow.
13:51Good job, Ellie.
13:52Good job, Ellie.
13:53This is just solidifying that you don't have to be perfect in every challenge here to be seen as true competition.
13:59It feels phenomenal.
14:01Lisa.
14:02Dude.
14:03Thank you for that basket.
14:04Chef, amazing feedback, as always.
14:08Amazing dishes from all of you.
14:09Thank you so much, chef.
14:10Good luck, chef.
14:11Bye.
14:12Thank you so much, chef.
14:13Amazing.
14:14Stephanie Eisen.
14:15Yes, sir.
14:16You're going on an incredible shopping spree.
14:19Oh, my.
14:20Oh, ho.
14:22Inside the ultimate foodie paradise.
14:25Kitch at Old Mystic.
14:27Oh, my.
14:28You've got a gift card of $1,000.
14:34But, come on.
14:35It's more fun to shop with someone else, isn't it?
14:39Oh.
14:40So I have a second $1,000 gift card.
14:43I have to take Sid.
14:45Sydney.
14:46Oh, thanks.
14:47Amazing.
14:48Lisa, I'm sorry.
14:49It's all good.
14:50Ellie, Sydney, come up and get your $1,000 gift cards, please.
14:54Oh, my God.
14:55She did choose me.
14:56One for each of you.
14:58I've never spent $1,000 in one place in my whole life.
15:02Sydney, Ellie, there's more.
15:04You're also going to be treated to an incredible sumptuous seafood spread.
15:09Hi.
15:10At the incredible S&P Oyster Bar.
15:13Oh.
15:14Chef Michelle is going to join you.
15:16Yay!
15:17Right.
15:18Ellie and Sydney, get out of here.
15:19Your shopping spree awaits.
15:20Yes, chef.
15:21Thank you, chef.
15:22Thank you, chef.
15:23Oh, my God.
15:25Jada and Lisa, listen up.
15:27We've got dozens of sheet pans that need scrubbing.
15:29Yes?
15:30Yes, chef.
15:31Speed racks.
15:32Oh.
15:33Over the last couple of weeks, they've
15:34been building up lots of grease, lots of dust.
15:36And the only way to cut through the grease is some elbow grease.
15:40Right?
15:41Yes, chef.
15:42Ladies, your greasy punishment will start shortly.
15:44Yes, chef.
15:45What a shame.
15:50Ugh.
15:51Yeah, these have definitely seen better days.
15:53Yep.
15:54I've seen better days.
15:58Oh, no.
15:59Yeah, yeah, yeah.
16:00Bye.
16:01Get out of here.
16:02Get out of here.
16:03I feel like my alter ego is like an angry Italian Jersey mom.
16:07Go get your pots in your pants.
16:09Your pots in your pants.
16:11When a little bit of anger comes out, it's like,
16:13get out of my face, okay?
16:15Tell your mother I said hello, okay?
16:17Yeah, yeah, yeah.
16:21Hey, guys.
16:22Hi.
16:23Welcome to Ketch.
16:24Oh, my gosh.
16:25I don't even know where to start.
16:27I am a frugal person.
16:29I do not like to spend my money.
16:31I'm a saver.
16:32Sid, you have $1,000.
16:33I know.
16:34We are not even gonna bother looking at price tags.
16:37Wow, it's so lightweight.
16:39I would love one.
16:40I just want the Hawthorne strainer.
16:44God, it's heavy as hell.
16:46I think a scale would be really cool to have.
16:48Coming with me.
16:50Gonna get it in wide.
16:52I have my very first Dutch oven.
16:55So happy.
16:56It's so pretty.
16:57I'm buying a wok.
16:58Do it.
16:59Put it in the bag.
17:01I'm taking you home.
17:03You can put it on Chef Ramsay's tab.
17:05Yeah.
17:08I'm just only focusing on getting to that finale, man.
17:11We're almost there, girl.
17:12I told you from the beginning it was gonna be you and me.
17:15I know you did.
17:16I have a ton of respect for Lisa.
17:18I think since day one, we have been so consistent with our performance that it's undeniable that it's gonna be her and I in the finale.
17:25Right.
17:26The two strongest bitches in Hell's Kitchen, scrum and pan.
17:35Oh, wow.
17:36It's beautiful.
17:37Hi, Chef.
17:38Hi, Chef.
17:39How are you?
17:40Chef Michelle is a badass.
17:41I respect her so much.
17:43Oh, I'm so happy to be here with you, Chef.
17:45She is truly one of my idols.
17:47So, Chef, at this stage of the game, what's your advice right now, top four?
17:51Staying true to yourself, your experience, making sure that you really reflect that in your food as well.
17:56Yeah.
17:57My first chef position was at a fine dining Italian restaurant, and I am Italian, so I got to learn a lot of really good techniques.
18:04Mm-hmm.
18:05I love every second of this, and leading up to this point, I absolutely thought that I'd be seeing myself in this position.
18:12It's lighting the fire under my ass to really get out there tonight in dinner service and crush it.
18:19When I was a kid, you know, for my dad and I, we hunted out of necessity, you know?
18:23We didn't have a lot of money, and being able to put proteins on the table because we hunted for it, it's, I mean, such a money saver.
18:30My ultimate dream is basically to have a small-scale farm and then only use the ingredients off of my farm in my restaurant.
18:37Right, yeah, that's great.
18:40After a day of shopping for some and a day of cleaning for others, the final four are back in the kitchen, preparing for tonight's critical dinner service.
18:49Right, Marino, open the health kitchen, please.
18:51Sobita.
18:52Let's go.
18:53Tonight's dinner service has been booked for months, with diners eager to be here for the service that features Chef Ramsay's final four, who represent California, North Carolina, Florida, and Nevada.
19:10Remember one thing, you're here for a reason.
19:12Yes, Chef.
19:13You've got this far because what you've pushed for, what you've sacrificed, is that clear?
19:16Yes, Chef.
19:17In addition to cooking to perfection Chef Ramsay's iconic menu, they'll each take a turn leading the kitchen.
19:24Chef Ramsay will test their attention to detail, and he'll also work with his team to test and at times sabotage each of their turns at the pass, starting with...
19:34Right, Jada.
19:35Yes, Chef.
19:36Hand the garnish over to James, please.
19:37Yes, Chef.
19:38And on the hot plate with me.
19:39Let's go.
19:40Yes, Chef.
19:41Two carbonara, two risotto.
19:42Yes, Chef.
19:43Last line of defense.
19:44Yes, Chef.
19:46Yes, Chef.
19:48Sydney, how long to carve?
19:49A minute and 30, Chef.
19:50Heard.
19:51Lisa, how are we looking on lobsters?
19:52I have it in my hand, Chef.
19:54Heard.
19:55I'm used to commanding a brigade of men back home, so I'm always having to really carry my
20:00voice in the kitchen because it can easily get washed out.
20:03Risotto here.
20:04I've got risotto.
20:05I need carve and two lobster tails.
20:06Heard.
20:07Carb, two lobsters.
20:08For Jada's first test, Chef Ramsay has replaced the fettuccine in the truffle carbonara with
20:14pepper deli.
20:15Tongs, please.
20:16Heard.
20:17Two minutes out.
20:18Two scallops.
20:19Tongs.
20:20Let's go.
20:21Sydney, this is the wrong pasta.
20:23I need the right pasta for this.
20:25I need the fettuccine, please.
20:26Heard.
20:27Fettuccine.
20:28I...
20:29What the ?
20:30I know I put fettuccine in that carbonara.
20:33I did not do that.
20:34Oh, my God.
20:35They're sabotaging today.
20:36Well done.
20:37Thank you, Chef.
20:38Well done.
20:39Up in the window.
20:40Gojon, please.
20:41How is that?
20:42This is very good.
20:43Delicious.
20:44Chef Jada.
20:45Yes, Chef.
20:46I have a ticket for you.
20:47Thank you, sir.
20:48For top.
20:49Jada may not realize it, but she has a grip on her next sabotage.
20:53A ticket with an extra entree order.
20:55One, two, three, four, five.
20:57Uh, excuse me, Marino.
20:59There's four guests at this table, and there's five entrees.
21:03Sorry, Chef.
21:04Well done.
21:05Hey, get a grip, will you please?
21:06Wake up.
21:07Yeah, let's go.
21:08The Italian guy did not just try to one over me.
21:10Thank you, Marino.
21:11I got another for top.
21:12Come on, Marino.
21:13You're going to have to try harder than that to get me.
21:14Chef, two Caesars.
21:15Chef, those Caesars.
21:16Thank you, two Caesars.
21:17Up in.
21:18Scallops.
21:19Eggs.
21:20I need eggs.
21:21Thank you, Chef.
21:22Five scallops, five nice darts.
21:23Quickly.
21:24Yes, Chef.
21:25For Jada's third test, Chef Ramsay has switched the puree
21:27for scallops from corn to golden beet.
21:30Chef, this is not corn puree.
21:32Well done.
21:33Yeah, it's golden beet.
21:34Well spotted.
21:35Quick, five spots.
21:36Let's go.
21:37Yes, Chef.
21:38Yes, Chef.
21:39Service, please.
21:40Jada, really good.
21:41Keep it going.
21:42Chef's walking in.
21:43Two carb, two risotto.
21:44Heard.
21:45Five and a half minutes.
21:46Five and a half.
21:47Two carb, two risotto.
21:48I'm three minutes out on two lobsters.
21:50Lisa's me up on apps right now.
21:52Haven't been that long, but OK.
21:54Her timings are off, and she's trying to lead app station
21:58when she's not supposed to do that.
22:00She's supposed to follow.
22:02Can I get these two lobsters walked, please?
22:04Walking lobsters.
22:06Heard.
22:07Two minutes out.
22:08Two lobster, two carb.
22:09Yeah?
22:10I just want the lobsters.
22:12me.
22:13Uh-uh.
22:14Do you know what you need in order to put the lobster on top of the lobster risotto?
22:21You need risotto, which is still two minutes away from being done.
22:26Where are the rest of my apps, please?
22:30Sydney, where's my risotto?
22:38It's 30 minutes into dinner service.
22:40I just want the lobsters.
22:42me.
22:43Uh-uh.
22:44Lisa's untimely delivery of lobster tails has Sydney scrambling to catch up.
22:48Where's my risotto?
22:49Risotto.
22:50One minute.
22:51Come on, Sydney.
22:52Focus.
22:53Lisa, what the are you doing?
22:55Lisa, you're definitely walking a minute earlier than our actual time.
22:58You're not on the app station.
23:00You're on fish.
23:01Follow the leader.
23:02Come on, Sydney.
23:03Right now, chef.
23:04Car.
23:05Car.
23:06John, please.
23:07Let's go.
23:09Enjoy.
23:10Good job.
23:11Well done.
23:12Thank you, chef.
23:13Sydney, let's go.
23:14I've been waiting for the moment that I get to be Chef Ramsay.
23:18Show him my leadership skills.
23:19So we're sending out two salmon to New York strip.
23:22Yes, chef.
23:23Two halibut chicken.
23:24You can fire that now.
23:25Heard.
23:26I am now head bitch.
23:27I'm about to communicate the out of them right now.
23:30Fire.
23:31Two halibut.
23:32Two strip.
23:33Happy end.
23:34Happy end.
23:35Two halibut.
23:36Wait.
23:37Two halibut, two chicken.
23:38Oh, I was like, OK.
23:39Fire, two halibut, two chicken.
23:40Two halibut.
23:41Is it two strips or two chicken?
23:42Two halibut, two chicken, chef.
23:43Two halibut, two chicken.
23:44Heard.
23:45How long on two halibut, two chicken?
23:46Five minutes.
23:47Five minutes.
23:48Five minutes.
23:49Heard.
23:50Salmon on there.
23:51Let's go.
23:52Yes, chef.
23:53On top of that, you've got salad.
23:54Let's go.
23:55For Sydney's first sabotage, Chef Ramsay has replaced the salmon with ocean trout.
23:58It's pink.
23:59Yeah, it's pink.
24:00All right.
24:01Look at me.
24:02It is pink, but it's not salmon.
24:04It's ocean trout.
24:05Oh, .
24:06Yeah?
24:07Ocean trout.
24:08I am kicking myself.
24:11I'd just like to say that I have never seen a trout look like that before.
24:14At least it's not the type of trout that we have back in North Carolina.
24:17How long on risotto and carb?
24:1815 seconds.
24:19Moreno, six tops coming up.
24:20Two hot pans.
24:21Heard.
24:22One, two.
24:23Yes, chef.
24:24That sits and gets dodgy.
24:25For Sydney's second test, Chef Ramsay has replaced the peas in the truffle carbonara
24:30with edamame.
24:31Let's go, girls.
24:32Yes, chef.
24:33Heard.
24:34Jada.
24:35What's wrong?
24:36This is edamame in my carbonara.
24:37Heard, Chef.
24:38Sorry, Chef.
24:39Well spotted.
24:40Let's go.
24:41Look at me.
24:42Well done.
24:43Thank you, Chef.
24:44Score one for me.
24:45We're tied now.
24:46Chef James.
24:47I need this butter melted before it gets walked to the pass.
24:49How long on halibut?
24:50In my hand, Chef.
24:51Heard.
24:52Right behind.
24:53Hot.
24:54Drop over here, please.
24:55Good.
24:56Well done.
24:57Those are hot.
24:59You dress the halibut.
25:00For Sydney's final sabotage, the halibut has been swapped with Chilean sea bass.
25:04I don't think this is the halibut, Chef.
25:05I think this is a different fish.
25:06Look at me.
25:07Well spotted.
25:08It's Chilean sea bass.
25:09Well done.
25:10Sea bass.
25:11Okay.
25:12Yes, Chef.
25:13I caught it this time.
25:14I'm not around with your weird fish situation.
25:16Thank you, Chef.
25:24Good job.
25:25Really good job.
25:26Thank you, Chef.
25:27So good.
25:28So good.
25:29So good.
25:30Eyes on everything.
25:31Study everything.
25:32Taste everything.
25:33Okay?
25:34Yes, Chef.
25:35You are the last line of defense.
25:36Got it?
25:37Yes, Chef.
25:38The very best of luck.
25:39Over to you.
25:40I have a table for you for top.
25:41Good.
25:42Study.
25:43Eye contact with them.
25:44Let's go.
25:45Lift that voice up.
25:46Come on.
25:47Okay.
25:48Let's go.
25:49Study, study, study.
25:50I just had my daughter.
25:51I'm still going through postpartum.
25:52I don't have that strength like I used to.
25:54Walking in.
25:55A far top.
25:56You have two carbonara, two risotto.
25:58Followed by two salmon, two chicken.
26:00But I'm trying to show Chef Ramsay that I have a voice and that I could drive his brigade.
26:05Hey!
26:06You have two carbonara, two risotto.
26:07Hey!
26:08How long?
26:09All right, Jada.
26:10Let me know when I can walk lobsters.
26:12All right, Ellie.
26:13I'm walking Rizzo.
26:14I need you to run it, please.
26:15Behind you, Chef.
26:16For Lisa's first sabotage, Chef Ramsay has replaced the lobster tail with a giant shrimp.
26:22Lobster and the risotto.
26:23Let's go.
26:24These are not.
26:25These are not lobsters.
26:26What are they?
26:27These are shrimp, Chef.
26:28That's right.
26:29Giant shrimp.
26:30Well spotted.
26:31Well done.
26:32Right, let's go.
26:33Thank God I caught this sabotage.
26:35Let's go.
26:36Up.
26:37Well spotted.
26:38Let's go.
26:39Right.
26:40How's yours?
26:41Really good.
26:42How long on two carbonara, two risotto?
26:44Walking right now through the window, Chef.
26:46Don't forget to bring me these tops.
26:47Yes, Chef.
26:48With two truffle carbonara coming up to the pass.
26:51Behind, behind, behind.
26:52Chef Ramsay is once again substituting the English peas with edamame for Lisa's second
26:58test.
26:59Focus now, yes?
27:00Yes, Chef.
27:01Focus, focus, focus.
27:02I've ran a pass before, but you have Chef Gordon Ramsay standing right next to you.
27:07You're trying so hard not to mess up.
27:09Nice twist in there, yes?
27:10Yes, Chef.
27:11OK.
27:12And stop.
27:15Study the green.
27:16What are they?
27:17Are they edamame?
27:18They are.
27:19You need eyes at the back of your head.
27:21Let's go.
27:22Oh, .
27:23I can't screw up the next one.
27:25I gotta nail the next sabotage.
27:27Sidney, come on.
27:28I need you to drive that.
27:29Yes, two minutes.
27:30Turn, Sid.
27:31Come on.
27:32Lisa's coming over and being like, I need it.
27:34I need it now.
27:35And it's like, one, I know that you're trying to show Chef Ramsay that you can run the pass.
27:39Let the garnish die, Sidney.
27:40Come on.
27:41I need you to drive that steak.
27:42Er, driving the steak, Chef.
27:44But two, do you want the steak to be cooked?
27:48How long on those two salmons?
27:49I can, I'm gonna be walking.
27:51How long?
27:52I just want to set time.
27:54I'm not here to have a conversation with you.
27:56The fries are getting cold, Sid.
27:57Er, my New Yorks are walking right now.
28:00And the two salmons?
28:01Right behind, hot.
28:02Salmon, good.
28:03Perfect.
28:04Salmon on first, then salad.
28:05Let's go.
28:06For Lisa's final attention-to-detail test, Chef Ramsay has replaced the New York strip
28:12with ribeye.
28:13Let's go.
28:14Right, slice the New York strip, please.
28:15Chef.
28:16Let's go into three.
28:17I've got the chimichurri.
28:18Let's go.
28:19Chef.
28:20I'm looking at the steak, and I'm confused.
28:24It looks a little off, but maybe it was just a weird piece?
28:28Uh, Chef.
28:29Talk to me.
28:30Chef.
28:31What's wrong?
28:32What?
28:33What's wrong?
28:34Um...
28:42It's almost two hours into dinner service.
28:45Uh, Chef.
28:46I...
28:47Talk to me.
28:48And Chef Ramsay's final sabotage has Lisa perplexed.
28:52What's wrong?
28:53Um...
28:54No, they're perfect, Chef.
28:56That's it.
28:57Get on and stop.
28:59Back off.
29:00Back off?
29:01Watch out.
29:02Ribeye.
29:03That's the ribeye.
29:04That's your New York strip.
29:06Holy .
29:07OK.
29:08Focus.
29:09Concentrate.
29:10OK?
29:11No wonder it looks...
29:12Hey.
29:13So close.
29:14Chimichurri in your hand.
29:15Let's go.
29:16Chimichurri in my hand.
29:17Yes, Chef.
29:18Let's go.
29:19Let's go.
29:20Source the steaks.
29:21Do not drop your head.
29:22Let's go.
29:23Yes, Chef.
29:24Go, please.
29:25So good.
29:26I've got to learn how to make it this good myself.
29:27I can't.
29:28Good job.
29:29Thanks, Chef.
29:30Chef Ramsay, he doesn't care that, you know, if you're not perfect.
29:32He wants to see if you can bounce back and grow off of your mistake.
29:35I feel extremely proud of myself and that Chef Ramsay sees that I could run this pass.
29:40Let's go, Ellie.
29:41Yes, Chef.
29:42I'm coming right now.
29:43I want to show Chef Ramsay that I am a leader and I have a voice.
29:47Yes, Chef.
29:48You run it or it runs you, yes?
29:49Yes, Chef.
29:50I know Chef Ramsay is going to be tricky with this one and is going to try to throw me, but I will not be thrown.
29:55Ellie.
29:56Yes, Chef.
29:57I have two table or two.
29:58I have two table or two.
29:59OK.
30:00All right, listen up.
30:01Appetizers, two risotto, two scallops.
30:03Heard.
30:04Followed by two salmon, two New York.
30:06Heard.
30:07You know, Ellie's trying to drive the brigade, trying to drive the app station.
30:10Come on, Jada, drive it.
30:12We're walking in 10 seconds.
30:14My times are still going to be the same regardless of if you're yelling at me or not.
30:17Right here.
30:18In the middle, please.
30:20You know, good for her.
30:21It's good, Chef.
30:22Good.
30:23Let's go.
30:24For Ellie's first sabotage, Chef Ramsay has replaced the order of scallops.
30:28I need that scallop.
30:29With mushrooms.
30:30Service, please.
30:31Jeez, Chef, these are not scallops.
30:33This looks like mushroom.
30:34What?
30:35How do you know?
30:36Chef, by the look of them, this is not a scallop.
30:38That is a mushroom, Chef.
30:39Well done.
30:40Let's go.
30:41Thank you, Chef.
30:42Lobster on there, James, please, and send it.
30:44Let's go.
30:45More quick.
30:46Chef Ellie, six top.
30:48You're welcome.
30:49As Ellie looks to fire her next ticket, if she looks close enough, she'll find the
30:54next sabotage.
30:55Order in.
30:56Take a six-stop.
30:57Table 60.
30:58Two Hallie, one lamb, and two chicken.
31:01Whoa.
31:02Hold on.
31:03Let me check with it.
31:04Marino, there's only five entrees on this.
31:06Ellie.
31:07Yes, Chef.
31:08Got to study the tickets first.
31:09Study the ticket first.
31:10Yes, Chef.
31:11Because they're confused, so now they've got no idea what's going on.
31:12So why have you just called it out?
31:13Cancel it.
31:14Cancel that six-stop I just put in.
31:15I'm getting it fixed, Chef.
31:16Ergh!
31:17Oh, I should have just taken two extra seconds to read the full ticket.
31:21Chef.
31:22Hey, don't drop your head now.
31:23No, Chef.
31:24Never.
31:25But I'm not going to let this bring me down.
31:26Let's try it.
31:27Let's go.
31:28How long on the six-stop?
31:29Two lamb, two chicken, two Hallie.
31:30Four minutes on two chicken, two Hallie.
31:31Four minutes.
31:32I need garnish for two strips, two Hallie, Chef.
31:34Right now, Chef.
31:35Behind, behind.
31:36That's it.
31:37Let's go.
31:38For Ellie's final test, Chef Ramsay has once again switched a New York strip with rib eye.
31:44Slice a New York strip.
31:45Don't forget the chimichurri at the end, yes?
31:46Yes, Chef.
31:47Let's go.
31:48Chef, these are not New York's.
31:50These are rib eyes.
31:51They're what?
31:52These are rib eyes.
31:53Trust me, I am a steakhouse chef.
31:55I am literally looking at the eye of the rib eye.
31:59Well spotted.
32:00Thank you, Chef.
32:01Chimichurri, let's go.
32:02Yes, Chef, I have the chimichurri.
32:03There you go.
32:04Well done.
32:05Yes, Chef.
32:06Tongs back.
32:08Look at me, you four.
32:09Yes, Chef.
32:10Well done.
32:11Thank you, Chef.
32:12Clean up.
32:13Get those desserts out, yes?
32:14Yes, Chef.
32:15Well done.
32:19First of all, another great service.
32:21Incredible.
32:22Thank you, Chef.
32:23Thank you, Chef.
32:24But I only have one incredible head chef's position available.
32:27You're aware of that, right?
32:28Yes, Chef.
32:30I got a lot of thinking to do.
32:32So I'm going to analyze everything you did tonight.
32:36And quite frankly, everything you've done since you walked into Hell's Kitchen.
32:41Is that clear?
32:42Yes, Chef.
32:43Now get out of here.
32:44Thank you, Chef.
32:45Yes, Chef.
32:46Great job.
32:47Let's go.
32:48I want this more than anything.
32:49I mean, I did not fight.
32:51I did not claw my way through Hell to get this far and to go home.
32:57I'm cool with opening up if we're talking.
32:59We all observe each other.
33:01You know, it's like, it's good to hear.
33:04I think we all did really well.
33:05I mean, obviously, in terms of like sabotage is the only one that really affected everybody
33:08was the call on the ticket.
33:10Yeah.
33:11Because we were all like, what the hell?
33:12Ellie, there's some times that, you know, you do get frustrated and your voice changes
33:15and I've seen you get angry before.
33:17Like, I know you've had some stuff come back out of panic.
33:20Like, not reading how many entrees were on that ticket before actually calling it.
33:24It's all opinion.
33:25I'm a great cook.
33:26I can lead.
33:27You can say whatever you want, but I'm not going to go home.
33:30Ellie, a weakness of yours would just be more so just like, like, listening.
33:37I mean, I...
33:44Ellie, a weakness of yours would just be more so just like, like, listening, I think.
33:49I mean, I...
33:53Yeah, it's all opinion.
33:54It's all opinion.
33:55I think that they are misconstruing my tone of voice as anger or panic.
34:01It's never panic.
34:02It's never anger.
34:03It's that sense of urgency.
34:05Chef Ramsay wants that.
34:07Sydney, I think your biggest weakness is getting overly flustered and sometimes it kind
34:13of like, halts everything in you.
34:15So you do wear your heart on your sleeve.
34:16You do.
34:17You know, you show it a little bit.
34:18As a chef, it's like, you know, you can't do that in front of your line cook.
34:21I absolutely wear my heart on my sleeve.
34:25I don't really think that that's a weakness.
34:28As a chef, you have to have that passion for cooking and wear your heart and your food.
34:33You know, with Lisa, be more confident, you know what I mean?
34:36Yeah.
34:37And I just wish, like, you saw us through your eyes.
34:39A little bit I had, like, kind of self-doubt in myself and that's because, you know, I just had my daughter and I've been out of work for a year.
34:45And then I come here and obviously my skill is still shown.
34:48I'm not that Lisa that they first met anymore.
34:51Every time I've one up and, you know, I've gotten five, I've gotten a point.
34:54So I know my skill set is still here.
34:56When I first started this competition, I had self-doubt.
34:59But now I don't have that self-doubt anymore.
35:02I have that confidence.
35:03I have that drive and I have that fight in me.
35:06Jada, sometimes I feel like I lose your voice amongst the crowd.
35:10You do communicate, but sometimes the kitchen's just loud and we're all screaming over each other.
35:14And then I'll be like, wait, I just heard Jada, but I didn't hear what she said.
35:17Just projecting your voice more, you know?
35:20If the only critique somebody has about me is that I could just speak a little bit louder, then I would say that I'm definitely still one of the strongest chefs here.
35:27I think it's all just various versions of communication that we all need to, like, just tweak.
35:35You know, we should be called soon, hopefully.
35:50What an incredible journey.
35:52The Battle of the States is now down to the final four.
35:57California, North Carolina, Nevada, and Florida.
36:05Whoa.
36:06Oh, my God.
36:07Whoa, whoa, whoa.
36:09We are getting so close.
36:11There is quite literally nothing more that I would want right now than to see my face up there on those monitors.
36:18Each of you has had real standout moments.
36:23However, this is still a competition.
36:27And only three of you will be advancing.
36:31Lisa, tell me why you think you deserve a spot in the final three.
36:37Chef, I found my voice.
36:39I came here to fight.
36:40I'm determined.
36:41I'm motivated.
36:42I have not peaked, Chef.
36:43I want this more than anybody here, Chef.
36:45Not just only for myself, but for my daughter.
36:47Sydney.
36:48I'm a hard worker, and I'm a fighter.
36:50This is all I love to do, and it would be an honor to be able to continue and eventually work under you one day, Chef.
36:56Ellie, why do you deserve a spot in the final three?
37:00I know how hard of a worker I am.
37:02I am a fighter, and I have never once put my head down no matter what.
37:06I know I am worthy of this.
37:09Jada.
37:10Chef.
37:11Why do you deserve a spot in the final three?
37:13Chef, I have showed you since day one how strong of a chef I am.
37:16It's obvious that I have skill, but I think it's my drive every single day to continue to work hard.
37:21That's the one thing that gets me up in the morning.
37:23This is tough.
37:25But I've made my decision.
37:30The first chef advancing to the final three is...
37:39Wow.
37:40Sydney.
37:41Congratulations, young lady.
37:43Thank you, Chef.
37:44Congrats.
37:45You're the one who has improved the most.
37:48I am speechless.
37:50I feel so good, Chef.
37:51Congratulations.
37:52Thank you, Chef.
37:54The next chef advancing to the final three is...
38:01Oh, my God.
38:02Jada.
38:04Good job, Jada.
38:06Congratulations, young lady.
38:07Thank you, Chef.
38:08Throughout this competition, you've shown tremendous creativity and finesse.
38:13I've dreamed about this day for years, Chef.
38:15So, thank you.
38:18Ellie, Lisa.
38:19Yes, Chef.
38:20Chef.
38:21Only one of you will be joining Sydney and Jada.
38:24When you kind of weigh out the two, it's like, Lisa is stronger in challenges.
38:28Ellie is stronger in services.
38:30So, who knows what's going to happen.
38:32The final chef advancing tonight is...
38:47Ellie, Lisa, only one of you will be joining Sydney and Jada in the final three.
38:53And, sadly, one of you will be leaving Hell's Kitchen.
38:59The final chef advancing tonight is...
39:08Ellie.
39:09Congratulations.
39:10Congratulations.
39:11Damn.
39:12I'm so sorry.
39:13It's all right.
39:14Ellie, your drive, your fiery spirit, and your skill as a chef are some of the reasons
39:25why you belong in the final three.
39:27I'm very honored.
39:29Lisa, come over here, please.
39:35Unfortunately, your command of the kitchen tonight just didn't rise to the level of the other
39:43three behind you.
39:44Yes, Chef.
39:45But to see you take a sidestep to have that amazing family, to be back at it the way you
39:51are, is incredible.
39:53I don't even want your jacket.
39:54Thank you, Chef.
39:55And my door's open.
39:56Thank you, Chef.
39:57Thank you, darling.
39:58Thank you so much.
39:59Great job.
40:01Appreciate everything, Chef.
40:02Thank you so much.
40:03Thank you, darling.
40:04When I first got to Hell's Kitchen, there was a little bit of that self-doubt.
40:09Oh, my God.
40:10You okay?
40:11Yeah.
40:12You're hugging me now, but I'm not sure you can be hugging me later.
40:13You know, I won a lot of challenges.
40:14I wish I could give it a six.
40:15I can't.
40:16It's a five.
40:17Can you give it a six?
40:18I can't.
40:19It's a five.
40:20Can you give it a six?
40:21I can't.
40:22It's a five.
40:23Can you give it a six?
40:24Can you give it a six?
40:25I can't.
40:26It's a five.
40:27Congrats.
40:28You see how moist it is?
40:29This one's a five.
40:30Come on.
40:31Thank you, Chef.
40:32I was slowly, slowly getting out of my shell and finding myself again after just giving
40:37birth and coming off a postpartum and then coming here.
40:42This was such an honor to be a part of the first season of All Female Black Jacket Chefs.
40:47Listen.
40:48I mean, history in the making.
40:49All females.
40:50Something that I learned is that, you know, I am a strong chef.
40:54Lisa, can you lead?
40:55Yes, Chef.
40:56Lead.
40:57Let's go.
40:58Give me six minutes.
40:59You know, how about the confidence from these girls telling me that, you know, you're
41:02a badass, and I never thought that of myself.
41:04And I found out when being here on House Kitchen that, you know, I am a badass.
41:08Celebrate the moment and congratulations, all three of you.
41:13Head out of here.
41:14Yes, Chef.
41:15Well done.
41:16Thank you, Chef.
41:17And by the way, there's a little surprise for you in the door.
41:22Oh.
41:23Check it out.
41:24Okay.
41:25Yes, Chef.
41:26Congratulations.
41:27Run, don't walk.
41:28Run, don't walk.
41:29Oh, my God.
41:34Yes.
41:35I am one step closer to being Chef Ramsay's next head chef.
41:40The youngest to ever do it in House Kitchen history.
41:44We did it, girls.
41:45We did it.
41:46We did it.
41:47We did it.
41:48I know Chef Ramsay sees a very strong head chef in me, and that's why I keep fighting every
41:53single day.
41:55I'm not here to make friends.
41:56I'm here to win Hell's Kitchen.
41:58I truly love all of them, but if I had to give up the friendship with these women so
42:03that way I could win Hell's Kitchen, I would do it in a heartbeat, no thought about it.
42:10Lisa's cooking shined as bright as the Golden State.
42:13But to win the gold medal in this competition, you need to show true leadership skill, and
42:18not just culinary talent.
42:25Next time on Hell's Kitchen Battle of the States.
42:28Off you go, guys.
42:29With everything on the line.
42:32I am this close to winning.
42:34Nevada's Ellie, Florida's Jada, and North Carolina's Sydney.
42:39This is the moment that I've been working towards.
42:42Are all more determined than ever to be Chef Ramsay's next head chef.
42:47I love you, Jada!
42:48I didn't come this far just to come this far.
42:51I will be the winner of Hell's Kitchen season 24.
42:53But only two of them will survive the final challenge.
42:57All right, are you ready?
42:58Ready.
42:59Find out which chefs and which states remain alive next time on Hell's Kitchen.
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