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00:00Post your dishes to my 100 million followers.
00:03The first ever all-female black jacket chef
00:06competed in a challenge that tested their creativity
00:09and their presentation.
00:11No pressure.
00:12Only a couple hundred million people looking at you today.
00:17Chef Ramsay and guest judge Ken Oranger
00:19gave high marks to Florida's Jada for her.
00:22Peppercorn and salt-crusted ribeye.
00:25I would give that a 10.
00:27I'm going to give it a strong 9.
00:29But California's Lisa gave Jada a run for her money.
00:33It's just gorgeous.
00:34I would have to say a 10, Chef.
00:36That's a very strong 9 for me.
00:37What's up?
00:38With the score tied, Chef Ramsay's social media
00:41followers had the last word.
00:43The winner is Lisa.
00:46California.
00:47At dinner service.
00:49Sydney, can you walk scallops?
00:50No, I need 45 seconds for scallops at least.
00:54North Carolina's Sydney was slammed on the fish station.
00:58Whoa, whoa, whoa.
00:59And Aniyah from Delaware's performance on the meat station.
01:02That's raw.
01:03Let's go.
01:04Now I'm scorched.
01:05Had Chef Ramsay asking.
01:07Are the wheels falling off?
01:08The chefs nominated.
01:10Aniyah.
01:11And?
01:12Me, Chef?
01:13Sydney gets overwhelmed.
01:14She's throwing pans.
01:15Chef Ramsay decided to say farewell to Aniyah.
01:18Ending her dream of becoming head chef at Hell's Kitchen
01:22Foxwoods Resort Casino in Mashantucket, Connecticut.
01:27And now, the continuation of Hell's Kitchen.
01:30Great job.
01:31Thank you, Chef.
01:32Good night.
01:33Good night, Chef.
01:34Aniyah got a living in tonight.
01:37The bitch who wanted to say that I'm the weakest,
01:40well, guess who's still here?
01:42Me.
01:44I am shaking with anger.
01:46I mean, if you're going to put me up for elimination,
01:48at least say some that actually happened.
01:52Sydney is pissed off.
01:53She's giving attitude.
01:54But she's got to get over it tonight.
01:57These girls need to get their heads together
01:59and start focusing on themselves.
02:01The reason why I said throw pants,
02:03because when you were in the weeds and we were all,
02:06like you said, attacking you with numbers,
02:08I saw you shove and throw your pants forward.
02:10I'm thinking, that's complete .
02:12Honestly, I didn't see Sydney throw any pants.
02:15I never saw Sydney throw a pan.
02:17It's like he's going to perceive it as me throwing pants
02:20because you said throwing pants.
02:21I wasn't trying to throw my pants around.
02:23I know.
02:24But I got to move fast.
02:25I know, so that's why you were here.
02:26Yeah, I was frustrated.
02:27Should we go check on that?
02:28I was thinking that too.
02:30It's just like when he called me out,
02:31I didn't know what the to say.
02:34Are we allowed in now?
02:35Yeah.
02:36Yeah.
02:37But we're good now.
02:37Yeah, we're good.
02:38We're still here.
02:39We're good.
02:40Final four, bitches!
02:53This morning, the chefs are transported
02:55to a market in Mystic, Connecticut,
02:57where they are greeted by their sous chefs, Michelle and James.
03:01Good morning, chefs.
03:02Hi, chefs.
03:03In a moment, you're going to go shopping for ingredients.
03:06You can buy whatever ingredients you want
03:09for whatever dish you want to make,
03:10but you're only going to have 10 minutes to shop
03:13and $25 to spend.
03:15I've never done my grocery shopping in 10 minutes.
03:17And what am I going to buy with $25?
03:20So use your time and your money wisely.
03:24Time starts now.
03:25I'm going to go this way, not following all of you.
03:29That's not whopping.
03:31Where's the meat?
03:32The dish that I really want to make today
03:35is a ribeye steak with cream spinach, goat cheese,
03:39and a poached egg on top with a chili butter.
03:41How much are these going for?
03:43$10?
03:44I think it will be damn impressive
03:46if I can make steak and side dish under $25.
03:50Can I do a boneless pork?
03:53Coming from North Carolina, you know,
03:55we eat a lot of bacon, fried pork chops.
03:59Thank you so much.
04:00I'm so excited to represent the state of North Carolina
04:04with my pork chop.
04:07This is the cheapest shrimp, right?
04:09Yes.
04:09Can I get, like, six pieces of the shrimp?
04:12When I was in culinary school,
04:14I was doing a shrimp and grits dish,
04:16and I've made it so many times before
04:19that I'm super confident in this dish.
04:22You have a good day.
04:23Thanks.
04:24Good morning, Blackjack and shoppers.
04:25You have five minutes remaining.
04:28The inspiration behind my dish
04:29is just, like, a classic chicken and potatoes.
04:32Perfect.
04:33Perfect, perfect, perfect.
04:35So I feel like it's a very homey dish,
04:37but here I'm going to try to elevate it.
04:42I don't see a box of grits,
04:44and I see a little log of polenta.
04:48All right, they don't have it.
04:49They have this pre-cooked polenta.
04:51I have to make this work with what ingredients I have.
04:54Let's go, ladies.
04:55Hurry, hurry.
04:56All right.
04:57$3.99.
04:59$4.99 each.
05:00Y'all tripping.
05:01I don't know if I have enough money for this.
05:03Everything is so expensive.
05:05Ah!
05:07Which one, which one, which one?
05:08$3.99.
05:10Whishishur.
05:13I'm so sorry.
05:14All right, do the register.
05:18$4.75.
05:19Oh, my god.
05:20OK.
05:20I've got $25 for you.
05:22All right.
05:23Beautiful.
05:24The color's going to be $24.42.
05:27Nice.
05:31Let's go, ladies.
05:32Final four.
05:33Your sous chefs were kind enough to drop off
05:36your little baskets of ingredients.
05:37There is one thing Chef Michelle didn't tell you this morning.
05:42And that's who you were shopping for.
05:46Oh, my god.
05:48Wait, what?
05:50Ellie.
05:50Yes, Chef.
05:52You are getting ingredients courtesy of Lisa.
05:57I'm actually pretty pissed.
06:03I feel that I'm giving Ellie the winning dish.
06:06Shrimp and grits are super simple but easily able to elevate.
06:10Lisa, you're getting ingredients courtesy of Jada.
06:16Oh, man.
06:19Jada.
06:20Oh, Chef.
06:21The person who shopped for you is Sydney, which means Sydney.
06:30Got you, Syd.
06:31Thank you, Ellie.
06:32Your box of ingredients is courtesy of Ellie.
06:36We all know that great chefs have to be able to adapt.
06:39Yes, Chef.
06:40You'll have 45 minutes to create a stunning dish.
06:44Your time starts now.
06:46Let's go.
06:50Damn it, Jada.
06:52I had my heart set on what I wanted to do.
06:54Obviously, you know, I'm bummed out.
06:57But my mom would always make a chicken fricasse.
06:59And I'm very comfortable with chicken and potatoes.
07:01So I feel that this dish represents me.
07:04Pre-cooked polenta?
07:06That's all they had?
07:07Lisa.
07:08Girl, why did you get pre-cooked polenta?
07:11This is a brain fart for me.
07:14Five shrimp?
07:17Beat that thing.
07:21A little less than 30 minutes now, ladies.
07:23Yes, Chef.
07:25Why you look so sad, Sydney?
07:26I don't know how I'm going to bring all this together.
07:29I could do a charred onion hollandaise, jalapeño hollandaise.
07:33A jalapeño hollandaise.
07:35And a goat cheese, cream spinach.
07:37Yeah, I think so, Chef.
07:38Goat cheese, fennel, cream spinach.
07:41What's in the glaze?
07:42Apple cider, orange juice, and brown sugar.
07:45I definitely wouldn't have chosen pork chop.
07:47It is a little boring, so I'm going to make like a really beautiful spice crust.
07:51Going in the middle oven.
07:5319 minutes left, ladies.
07:55Yes, Chef.
07:56Yes, Chef.
07:57Are you thinking about serving it whole or sliced?
07:58Whole, Chef.
08:00But honestly, the only time I've made T-bones for my dad, and he's a simple man, so I've
08:05never elevated a T-bone in my life.
08:08I cannot help myself to just look over at how Sydney is cooking this porterhouse.
08:13She is definitely going to overcook this thing if she's trying to cook both sides together
08:17on that bone.
08:19Last five, yes?
08:20Yes, Chef.
08:23Don't forget anything.
08:23Make sure you get all the ingredients on the plate, yeah?
08:25Yes, Chef.
08:26This is not the way that I usually cook.
08:2830 seconds.
08:29Yes, Chef.
08:30Not having a plan at all is something that I'm not used to.
08:36I actually don't think it's terrible.
08:38Chicken frikas in.
08:40Make it look nice, ladies.
08:4210, 9, 8, 7, 6, 5, 4,
08:493, let's go, Jada, let's go, 1.
08:56We have a very, very special guest judge.
08:58In fact, she's the genius behind The Girl and the Goat.
09:02No way.
09:03And Duck Duck Goat.
09:04Oh, my God.
09:05Please welcome Stephanie Isard.
09:07Oh, hi, girl.
09:10Chef Stephanie Isard is like...
09:13Hi.
09:14Thank you so much for being here.
09:15Thank you for having me.
09:16How you look amazing?
09:17Top dog, bad-ass female chef.
09:20I just want to say first that walking in and seeing four women left,
09:24this is just the inspiration that young women in the industry need,
09:27so kudos to all of you.
09:29Absolutely.
09:30I'm so proud, I'm so excited, and I can't wait to eat your food.
09:32Good.
09:33Now, listen up.
09:34In a moment, I'll call you up to bring your dish.
09:36After Chef Stephanie has tasted it,
09:38you'll take your place on the throne.
09:41Then the next dish will come up.
09:43If Chef Stephanie thinks that dish is better than yours,
09:46they'll knock you off the throne.
09:48Yes, Chef.
09:49The chef who remains in that seat last wins today's challenge.
09:55Let's begin with Jada.
09:56Step four, please.
09:57I'm definitely feeling nervous.
09:59I'm the first dish to be judged,
10:00so I've got to beat out three other people.
10:04So we have a boneless pork chop with an orange glaze,
10:07as well as crusted and coriander and cardamom crust.
10:10And then we've got an asparagus puree,
10:11as well as some asparagus spears,
10:13and then pickled pears as well.
10:15The crust on the outside, very sort of Mediterranean-inspired,
10:17where you leave all of the texture
10:19and don't grind it too fine.
10:20It's almost beautifully cooked.
10:21It's just leaning a little bit dry,
10:23but it's so fresh and even so light for a pork chop.
10:26It's nice.
10:27Please take your spot in that chair.
10:29Thanks, Jada.
10:30Next up, from Nevada, Ellie, let's go.
10:32Yes, Chef.
10:33I feel great.
10:35I think my flavors sing.
10:37I can't wait for Chef Stephanie and Chef Ramsay to taste this.
10:40I did an elevated take on a shrimp and grit,
10:43so it's going to be a fried polenta cake,
10:45a blackened shrimp,
10:47and a little bit of quick pickle green onion on top.
10:50Did the polenta cake, it came as a cake already?
10:53It came as a log of pre-prepared polenta
10:56that I then added garlic, shallots, cream, butter,
10:59green onion.
11:00Yeah, I mean, that's something I feel
11:01like could be a trick ingredient thrown your way
11:03when you're giving something that's pre-cooked.
11:05So many great flavors.
11:06There's a good amount of heat, but it's not overpowering.
11:09You've made it look elegant as well.
11:10Shrimp and grits, traditionally,
11:11it's a lot more rustic than this,
11:13but this looks really elevated.
11:14Thank you, Chef.
11:15Chef, big decision.
11:16Is Ellie's dish, you know, topping Jada's dish?
11:21I think I'm going to have to lean towards.
11:22Ellie's shrimp.
11:23Wow.
11:24Thank you, Chef.
11:25Take your place on the throne, Ellie.
11:26Jada.
11:27Thanks to you, darling.
11:28Thank you, Jada.
11:28My dish is really strong.
11:39I have a feeling that I might sit here for a while.
11:42Take your place on the throne, Ellie.
11:44Jada.
11:45Up to you, darling.
11:45Thank you, Jada.
11:47My dish is really strong.
11:50I have a feeling that I might sit here for a while.
11:55From North Carolina, Sydney, let's go, please.
11:58Go, Sydney.
12:00Sydney is presenting my porterhouse,
12:04and I think that it's overcooked,
12:06and it's not what I imagined for it at all.
12:09Today, I have a pan-seared porterhouse steak,
12:12a goat cheese fennel cream spinach,
12:15and a jalapeno hollandaise.
12:18I think it's seasoned really well,
12:19and it has a nice crust on the outside.
12:21There is a touch of overcookedness on that,
12:23because you've got that filet and that strip in there,
12:26so it's a tricky one to do.
12:28I love the purest. It's good.
12:29Chef, is Sydney's dish going to dethrone Ellie?
12:33I think just because of the cook on the steak
12:36and a little bit of the seasoning,
12:37I think we're going to leave Ellie on the throne.
12:41Thank you, chef.
12:41Well, Sydney, good job.
12:42It's an honor to meet you, chef.
12:43It's really great to meet you.
12:44I love your hair.
12:44Thanks.
12:45One more dish.
12:47Lisa, let's go.
12:51When I saw chicken and I saw potatoes and carrots,
12:54I instantly thought my mom, she's from Cuba,
12:57she would always make chicken fricasse.
12:59There's thyme, there's a little bit of rosemary in there,
13:01and then we would do pickled onions,
13:03but I did pickled beets.
13:05Looks beautiful.
13:06It does look beautiful.
13:07The chicken is cooked beautifully.
13:10Oh.
13:11I love that you left the skin on
13:12because that really helps sort of lock in that moisture.
13:15And then when you start to dig in,
13:16the sauce itself has so much flavor going on.
13:18I always say you want to take a bite of a dish
13:20and go through it, and you make your whole mouth happy.
13:21And this chicken makes my whole mouth happy.
13:24Oh, it's really great.
13:25I agree.
13:26Chef, the big decision is,
13:27does Lisa's dish take the throne and knock Ellie off,
13:31or does Ellie remain the champion?
13:34Yeah, tough decision, I know.
13:37I think I still am going to stick with the shrimp.
13:43Wow.
13:44Wow.
13:45Good job, Ellie.
13:46Good job, Ellie.
13:47This is just solidifying that you don't have to be perfect
13:51in every challenge here to be seen as true competition.
13:54It feels phenomenal.
13:56Lisa, dude, I knew you were going to do it.
14:00Chef, amazing feedback, as always.
14:02I'm losing dishes from all of you.
14:03Thank you so much, Chef.
14:04Good luck, Chef.
14:05Bye.
14:05Thank you, Chef.
14:06Amazing.
14:06Stephanie Eisen.
14:07Wow.
14:09Ellie.
14:10Yes, Chef?
14:11You're going on an incredible shopping spree.
14:14Oh, my.
14:16Oh.
14:18Inside the ultimate foodie paradise,
14:20Kitsch at Old Mystic.
14:22Oh, my.
14:23You've got a gift card of $1,000.
14:29But, come on.
14:30It's more fun to shop with someone else, isn't it?
14:34Oh.
14:34So I have a second $1,000 gift card.
14:39I have to take Sid.
14:41Sydney.
14:42Oh, thanks.
14:43Amazing.
14:44Lisa, I'm sorry.
14:45It's all good.
14:46Ellie, Sydney, come up and get your $1,000 gift cards, please.
14:49Oh, my God.
14:51She did choose me.
14:52One for each.
14:54I've never spent $1,000 in one place in my whole life.
14:58Sydney, Ellie, there's more.
15:00You're also going to be treated to an incredible sumptuous seafood spread.
15:05Hi.
15:05At the incredible S&P Oyster Bar.
15:09Oh.
15:10Chef Michelle is going to join you.
15:12Yay!
15:13Right.
15:13Ellie and Sydney, get out of here.
15:14Your shopping spree awaits.
15:16Yes, Chef.
15:16Thank you, Chef.
15:17Thank you, Chef.
15:18Oh, my God.
15:21Jada and Lisa, listen up.
15:22We've got dozens of sheet pans that need scrubbing.
15:24Yes?
15:25Yes, Chef.
15:26Speed racks.
15:27Oh.
15:28Over the last couple of weeks, they've been building up lots of grease, lots of dust.
15:31And the only way to cut through the grease is with some elbow grease, right?
15:36Yes, Chef.
15:37Ladies, your greasy punishment will start shortly.
15:39Yes, Chef.
15:40What a shame.
15:41Oh, good.
15:45Yeah, these have definitely seen better days.
15:48Yeah.
15:48I've seen better days.
15:50oh no yeah yeah yeah I feel like my alter ego is like an angry Italian Jersey mom go get your
16:03pots in your pants your pots in your pants when a little bit of anger comes out it's like get out
16:08of my face okay tell your mother I said hello okay yeah yeah yeah guys welcome to catch oh my
16:19gosh I don't even know where to start I am a frugal person I do not like to spend my money I'm a saver
16:26so we have a thousand dollars I know we are not even gonna bother looking at price tags wow it's
16:33so lightweight I would love one I just want and the Hawthorne strainer God it's heavy as hell you
16:41think a scale would be really cool to have coming with me you're gonna get it in wide I have my very
16:49first Dutch oven so happy it's so pretty I'm buying a wok do it put it in the bag I'm taking
16:57you home you put it on chef Ramsey's tab yeah I'm just only focusing on getting to that finale man
17:06we're almost there girl I told you from the beginning it was gonna be you and me I know
17:10you did I have a ton of respect for Lisa I think since day one we have been so consistent with our
17:16performance that it's undeniable that it's gonna be her and I in the finale the two strongest bitches
17:22in Hell's Kitchen scrum and pan oh wow it's beautiful chef Michelle is a badass I respect her so much oh I'm
17:38so happy to be here with you chef she is truly one of my idols so chef at this stage of the game
17:44what's your advice right now top four staying true to yourself your experience making sure that you
17:49really reflect that in your food as well yeah my first chef position was at a fine dining Italian
17:55restaurant and I am Italian so I got to learn a lot of really good techniques I love every second of
18:01this and leading up to this point I absolutely thought that I'd be seeing myself in this position
18:07it's lighting the fire under my ass to really get out there tonight in dinner service and crush it when
18:14I was a kid you know for my dad and I we we hunted at a necessity you know we didn't have a lot of money
18:18and being able to put proteins on the table because we hunted for it it's I mean such a money saver my
18:25ultimate dream is basically to have a small-scale farm and then only use the ingredients off of my
18:30farm in my restaurant right yeah that's great after a day of shopping for some and a day of cleaning for
18:39others the final four are back in the kitchen preparing for tonight's critical dinner service
18:44right Mourinho open health kitchen please let's go
18:47tonight's dinner service has been booked for months with diners eager to be here for the service that
18:58features chef Ramsey's final four who represent California North Carolina Florida and Nevada remember
19:06one thing you're here for a reason yes you've got this far because what you've pushed for what you
19:10sacrifice is that clear yes in addition to cooking to perfection chef Ramsey's iconic menu they'll each
19:17take a turn meeting the kitchen chef Ramsey will test their attention to detail and he'll also work
19:23with his team to test and at times sabotage each of their turns at the pass starting with right Jada
19:30yes I'm the garnish over to James please yes and on the hot plate with me let's go to carbonara to
19:37risotto yes last line of defense check everything yes chef thank you Sydney how long to carve a minute
19:44and 30 chef heard Lisa how are we looking on lobsters I have it in my hand chef heard I'm used to
19:50commanding a brigade of men back home so I'm always having to really carry my voice in a kitchen because
19:56it can easily get washed out risotto here I've got risotto I need carb and two lobster tails two lobsters
20:02for Jada's first test chef Ramsey has replaced the fettuccine in the truffle carbonara with pepper
20:09deli tongs please heard two minutes out two scallops let's go Sydney this is the wrong pasta I need the right pasta for this I need the fettuccine please heard fettuccine I what the I know I put fettuccine in
20:27that carbonara I did not do that oh my god they're sabotaging today well done thank you
20:33well done up in the window go John please how is that this is very good delicious
20:38chef Jada yes I have a ticket for you thank you sir for top Jada may not realize it but she has a grip
20:46on her next sabotage a ticket with an extra entree order one two three four five excuse me Marino
20:53there's four guests at this table and there's five Andre's sorry chef well done hey get a grip will
21:00you please wake up yeah let's go I know that sneaky Italian guy did not just try to one over me thank
21:05you Marino come on Marino you're gonna have to try harder than that to get me chef two Caesars
21:10thank you two Caesars happy egg scallops eggs I need eggs thank you chef five scallops five nice
21:16darts quickly yes chef for Jada's third test chef Ramsey has switched the puree for scallops
21:22from corn to golden beet chef this is not corn puree well done yeah it's golden beet well spotted
21:29quick five spots let's go yes chef let's go guys yes chef service please Jada really good keep it going
21:35chefs walking in two carb two risotto
21:38five and a half minutes two carb two risotto
21:42I'm three minutes out on two lobsters Lisa's me up on apps right now
21:47I haven't been that long but okay her timings are off and she's trying to lead app station when
21:53she's not supposed to do that she's supposed to follow can I get these two lobsters walk please
21:58walking lobsters hers two minutes out two lobster two carb yeah I just want the lobsters
22:06do you know what you mean in order to put the lobster on top of the lobster risotto you need risotto which
22:18is still two minutes away from being done where are the rest of my apps please Sydney where's my rizzo
22:26it's 30 minutes into dinner service I just want the lobsters
22:37uh-uh and Lisa's untimely delivery of lobster tails has Sydney scrambling to catch up where's my rizzo
22:44risotto one minute come on Sydney focus Lisa what the are you doing Lisa you're definitely walking a minute
22:52earlier than our actual time you're not on the app station you're on fish follow the leader
22:57go on Sydney right now chef
22:59car
23:01car
23:03John please let's go
23:04thank you enjoy good job well done thank you chef
23:08okay Sydney let's go I've been waiting for the moment that I get to be
23:12chef Ramsey show him my leadership skills so we're sending out to summon to New York strip
23:17yes to hell of a chicken you can fire that now
23:19heard I am now head bitch I'm about to communicate the out of them right now
23:25fire to halibut to strip happy end happy end
23:29two hallie two shrimp wait yeah two hallie two chicken oh I was like fire two hallie two chicken
23:34two hallie two chicken is it two shrimp or two chicken two hallie two chicken chef two halibut two chicken
23:39heard how long on two hallie two chicken five minutes five minutes five minutes
23:43heard
23:43salmon on the let's go on top of that you've got salad let's go for Sydney's first sabotage
23:48chef Ramsey has replaced the salmon with ocean trout
23:52it's pink yeah it's pink all right
23:54look at me it is pink but it's not salmon it's ocean trout oh yeah
24:02ocean trout I am kicking myself I just like to say that I have never seen a trout look like that
24:09before at least it's not the type of trout that we have back in North Carolina how long on risotto and
24:14that sits and gets dodgy for Sydney's second test chef Ramsey has replaced the peas in the truffle carbonara with edamame
24:28Let's go girls
24:31Yes chef
24:32Heard
24:33Jada
24:34What's wrong?
24:35This is edamame in my carbonara
24:37Heard chef sorry chef
24:39Well spotted let's go
24:40Look at me well done
24:42Thank you chef
24:43Score one for me
24:44We're tied now
24:46Chef James
24:47I need this butter melted before it gets walked to the pass
24:50How long on halibut?
24:52In my hand chef
24:53Heard
24:53Right behind hot
24:54Drop over here please
24:55Good well done
24:57Hot hot those are hot
24:59Thank you
25:00You dress the halibut
25:01For Sydney's final sabotage the halibut has been swapped with Chilean sea bass
25:07I don't think this is the halibut chef
25:09I think this is a different fish
25:11Look at me
25:12Well spotted it's Chilean sea bass
25:14Sea bass
25:15Okay, yes chef
25:16I caught it this time
25:17I'm not around with your weird fish situation
25:20Good job
25:21Thank you chef
25:22So good
25:24So good
25:25Eyes on everything
25:26Study everything
25:27Taste everything
25:28Okay
25:29Yes chef
25:30You are the last line of defense
25:31Got it?
25:32Yes chef
25:33The very best of luck
25:34Over to you
25:35I have a table for you
25:36Let's go
25:37Lift that voice up
25:38Let's go
25:39Study, study, study
25:40I just had my daughter
25:41I'm still going through postpartum
25:43Then I feel that I'm a little bit more timid
25:45A little more softer spoken
25:47I don't have that strength like I used to
25:49Walking in a far top
25:51You have two carbonara, two risotto
25:53Followed by two salmon, two chicken
25:55But I'm trying to show Chef Ramsay that I have a voice
25:58And that I could drive his brigade
26:00Hey, you have two carbonara, two risottos
26:02Heard!
26:03How long?
26:04All right, Jada, let me know when I can walk lobsters
26:07All right, Ellie, I'm walking Rizzo
26:09I need you to run it, please
26:10Behind you, chef
26:11For Lisa's first sabotage, Chef Ramsay has replaced the lobster tail with a giant shrimp
26:17Lobster on the risotto, let's go
26:19These are not, these are not lobsters
26:20What are they?
26:21These are shrimp, chef
26:22That's right, giant shrimp, well spotted
26:24Well done
26:25Right, let's go
26:26Whew
26:27How's yours?
26:28Really good
26:29That's delicious
26:30Yeah
26:31How long on two carbonara, two risotto?
26:32Walking right now to the window, chef
26:33Don't forget to bring me these tops
26:34Yes, chef
26:35With two truffle carbonara coming up to the pass
26:37Behind, behind, behind
26:38Chef Ramsay is once again substituting the English peas with edamame for Lisa's second test
26:42Focus now, yes?
26:43Yes, chef
26:44Focus, focus, focus
26:45Focus
26:46Focus
26:47Focus
26:48Focus
26:49Focus
26:50I've ran a pass before but you have chef Gordon Ramsay standing right next to you
27:02You're trying so hard not to mess up
27:04Nice twist in there, yes?
27:05Yes, chef
27:06Okay
27:07And stop
27:09Study the green, what are they?
27:12Are they edamame?
27:13They are
27:14You need eyes at the back of your head, let's go
27:16Oh, .
27:18I can't screw up the next one, I gotta nail the next sabotage
27:21Sidney, come on, I need you to drive that
27:23Yes, two minutes, heard
27:25Sid, come on
27:26Lisa's coming over and being like, I need it, I need it now
27:29And it's like, one, I know that you're trying to show Chef Ramsay that you can run the pass
27:33Don't let the garnish die, Sidney, come on, I need you to drive that steak
27:37Her, driving the steak, chef
27:39But two, do you want the steak to be cooked?
27:43How long on those two salmons?
27:44I can, I'm gonna be walking
27:46How long?
27:47How long?
27:48I just wanna set time, I'm not here to have a conversation with you
27:51The fries are getting cold, Sid
27:53Heard
27:54How long?
27:55My New York's are walking right now
27:56Right behind
27:57Hot
27:58Salmon, good
27:59Perfect
28:00Salmon on first, then salad, let's go
28:02For Lisa's final attention to detail test, Chef Ramsay has replaced the New York strip with ribeye
28:09Let's go
28:10Right, slice the New York strip, please
28:12This cooked beautifully teller, let's go, into three, I've got the chimichurri, let's go
28:15Chef
28:17I'm looking at the steak and I'm confused, it looks a little off, but maybe it was just a weird piece
28:23Uh, Chef
28:25What?
28:26Talk to me
28:27Chef
28:28What's wrong?
28:29Um
28:30No, they're perfect, Chef
28:31That's it, good on, and stop, back off
28:32Back off
28:33Watch out, move over
28:35That's the ribeye, that's the New York strip
28:36Holy
28:37Holy
28:39Okay, focus, concentrate, okay?
28:40Look, no wonder, look
28:42So close, chimichurri in your hand, let's go
28:43Chimichurri in my hand, let's go
28:45Let's go, let's go, let's go, sauce the steaks
28:47Do not drop your head, let's go
28:49Yes, Chef
28:50Go please
28:51So good
28:53I gotta learn how to make it this good myself, I can't
28:55Good job
28:57Thanks, Chef
28:58Eyes everywhere, yes?
28:59Yes, Chef
29:00Chef Ramsay, you're good
29:01That's the red, you're good
29:02No, you're good
29:03Back off
29:04Watch out
29:05That's the ribeye, that's the New York strip
29:06Holy
29:07Okay, focus, concentrate, okay?
29:08Look, no wonder, look
29:09Hey, so close, chimichurri in your hand, let's go
29:10Chimichurri in my hand, yes, Chef
29:11Let's go, let's go, sauce the steaks
29:12Do not drop your head, let's go
29:13Yes, Chef
29:14Go please
29:16So good
29:17I gotta learn how to make it this good myself, I can't
29:20I can't.
29:21Good job.
29:22Thanks, Chef.
29:23Eyes everywhere, yes?
29:24Yes, Chef.
29:25Chef Ramsay, he doesn't care if you're not perfect.
29:27He wants to see if you can bounce back
29:29and grow off of your mistake.
29:31I feel extremely proud of myself,
29:33and that Chef Ramsay sees that I can run this pass.
29:36Let's go, Ellie.
29:37Yes, Chef. I'm coming right now.
29:39I want to show Chef Ramsay that I am a leader,
29:41and I have a voice.
29:43You run it, or it runs you, yes?
29:45I know Chef Ramsay is going to be tricky with this one,
29:48and is going to try to throw me, but I will not be thrown.
29:51Ellie.
29:52Yes, Chef.
29:53I have two table of two.
29:54OK.
29:55All right, listen up.
29:56Appetizers, two risotto, two scallops.
29:58Heard.
29:59Followed by two salmon, two New York.
30:01Heard.
30:02You know, Ellie's trying to drive the brigade,
30:04trying to drive the app station.
30:06Come on, Jada, drive it.
30:07We're walking in 10 seconds.
30:09My times are still going to be the same,
30:10regardless of if you're yelling at me or not.
30:12Right here.
30:13In the middle, in the middle, please.
30:15But, you know, good for her.
30:16It's good, Chef.
30:17Good.
30:18Let's go.
30:19For Ellie's first sabotage, Chef Ramsay
30:21has replaced the order of scallops.
30:23I need that scallop.
30:24With mushrooms.
30:25Service, please.
30:26Jeez, Chef, these are not scallops.
30:28This looks like mushroom.
30:29What?
30:30How'd you know?
30:31Chef, by the look of them, this is not a scallop.
30:33That is a mushroom, Chef.
30:34Well done.
30:35Let's go.
30:36Thank you, Chef.
30:37Lobster on there, James, please, and send it.
30:39Let's go.
30:40Come on, quick.
30:42Chef Ellie, six up.
30:44You're welcome.
30:45As Ellie looks to fire her next ticket,
30:47if she looks close enough, she'll find the next sabotage.
30:51Order in.
30:52Take a six stop.
30:53Table 60.
30:54Two Hallie, one lamb, and two chicken.
30:57Whoa.
30:58Hold on.
30:59Let me check with it.
31:00Marina, there's only five entrees on this.
31:02Ellie.
31:03Yes, Chef.
31:04Got to study the tickets first.
31:05Study the ticket first, yes, Chef.
31:06Because they're confused, so now they've got no idea what's going on.
31:07So why have you just called out and cancel it?
31:08Cancel that six stop I just put in.
31:10I'm getting it fixed, Chef.
31:11Ergh.
31:12Oh, I should have just taken two extra seconds to read the full ticket.
31:15Chef.
31:16Hey, don't drop your head now.
31:17No, Chef.
31:18Never.
31:19But I'm not going to let this bring me down.
31:20Let's try it.
31:21Let's go.
31:22How long on the six stop?
31:23Two lamb, two chicken, two Hallie.
31:24Four minutes on two chicken, two Hallie, two lamb.
31:26Four minutes.
31:27I need garnish for two strip, two Hallie, Chef.
31:29Right now, Chef.
31:30Behind, behind.
31:31That's it.
31:32Let's go.
31:33Thank you, Chef.
31:34For Ellie's final test, Chef Ramsay has once again switched a New York strip
31:38with ribeye.
31:39Slice of New York strip.
31:40Don't forget the chimichurri at the end, yes?
31:41Yes, Chef.
31:42Let's go.
31:43Chef, these are not New York's.
31:45These are ribeyes.
31:46They're what?
31:47These are ribeyes.
31:48Trust me.
31:49I am a steakhouse, Chef.
31:50I am literally looking at the eye of the ribeye.
31:53Well spotted.
31:54Thank you, Chef.
31:55Chimichurri.
31:56Yes, Chef.
31:57I have the chimichurri.
31:58There you go.
32:00Wipe down the pass.
32:01Yes, Chef.
32:02Tongs back.
32:03Look at me, you four.
32:04Yes, Chef.
32:05Well done.
32:06Thank you, Chef.
32:07Clean up.
32:08Get those desserts out, yes?
32:09Yes, Chef.
32:10Well done.
32:14First of all, another great service.
32:16Incredible.
32:17Thank you, Chef.
32:18Thank you, Chef.
32:19But I only have one incredible head chef's position available.
32:22You're aware of that, right?
32:23Yes, Chef.
32:25I've got a lot of thinking to do.
32:27So I'm going to analyze everything you did tonight.
32:30And quite frankly, everything you've done since you walked into Hell's Kitchen.
32:36Is that clear?
32:37Yes, Chef.
32:38Now get out of here.
32:39Thank you, Chef.
32:40Yes, Chef.
32:41Great job.
32:42Let's go.
32:43I want this more than anything.
32:44I mean, I did not fight.
32:45I did not claw my way through Hell to get this far and to go home.
32:51I'm cool with opening up, you know, for talking.
32:54We all observe each other.
32:55You know, it's like, it's good to hear.
32:58I think we all did really well.
32:59I mean, obviously, in terms of, like, sabotage is the only one that really affected everybody
33:03was the call on the ticket.
33:05Yeah.
33:06Because we were all like, what the hell?
33:07Ellie, there's some times that, you know, you do get frustrated and your voice changes
33:10and I've seen you get angry before.
33:12Like, I know you've had some stuff come back out of panic.
33:15Like, not reading how many entrees were on that ticket before actually calling it.
33:19It's all opinion.
33:20I'm a great cook.
33:21I can lead.
33:22You can say whatever you want, but I'm not going to go home.
33:25Ellie, a weakness of yours would just be more so just like, like, listening.
33:30I mean, I...
33:35Ellie, a weakness of yours would just be more so just like, like, listening, I think.
33:46I mean, I...
33:48Yeah, it's all opinion.
33:49It's all opinion.
33:50I think that they are misconstruing my tone of voice as anger or...
33:54...panic.
33:55It's never panic.
33:56It's never anger.
33:57It's that sense of urgency.
34:00Chef Ramsay wants that.
34:01Sydney, I think your biggest weakness is getting overly flustered.
34:06And sometimes it kind of, like, halts everything in you.
34:09So you do wear your heart on your sleeve.
34:11You do.
34:12You know, you show it a little bit.
34:13As a chef, it's like, you know, you can't do that in front of your line cooks.
34:16I absolutely wear my heart on my sleeve.
34:19I don't really think that that's a weakness.
34:22As a chef, you have to have that passion for cooking and wear your heart and your food.
34:28You know, with Lisa, be more confident, you know what I mean?
34:31Yeah.
34:32And I just wish, like, you saw us through your eyes.
34:34A little bit, I had, like, kind of self-doubt in myself.
34:36And that's because, you know, I just had my daughter.
34:38And I've been out of work for a year.
34:40And then I come here, and obviously, my skill is still shown.
34:43I'm not that Lisa that they first met anymore.
34:46Every time I'm one up and, you know, I've gotten five, I've gotten a point.
34:49So I know my skill set is still here.
34:51When I first started this competition, I had self-doubt.
34:55But now, I don't have that self-doubt anymore.
34:57I have that confidence.
34:59I have that drive, and I have that fight in me.
35:01Jada, sometimes I feel like I lose your voice amongst the crowd.
35:05You do communicate, but sometimes the kitchen's just loud,
35:08and we're all screaming over each other.
35:10And then I'll be like, wait, I just heard Jada, but I didn't hear what she said.
35:13Just projecting your voice more, you know?
35:16If the only critique somebody has about me is that I could just speak a little bit louder,
35:20then I would say that I'm definitely still one of the strongest chefs here.
35:23I think it's all just various versions of communication that we all need to, like, just tweak.
35:30You know, we should be called soon, hopefully.
35:35What an incredible journey.
35:47The Battle of the States is now down to the final four.
35:52California, North Carolina, Nevada, and Florida.
35:58Oh, my God.
36:02Whoa, whoa, whoa.
36:04We are getting so close.
36:06There is quite literally nothing more that I would want right now
36:10than to see my face up there on those monitors.
36:12Each of you has had real standout moments.
36:17However, this is still a competition, and only three of you will be advancing.
36:27Lisa, tell me why you think you deserve a spot in the final three.
36:32Chef, I found my voice.
36:34I came here to fight.
36:35I'm determined.
36:36I'm motivated.
36:37I have not peaked, Chef.
36:38I want this more than anybody here, Chef.
36:40Not just only for myself, but for my daughter.
36:42Sydney.
36:43I'm a hard worker, and I'm a fighter.
36:45This 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.
36:52Ellie, why do you deserve a spot in the final three?
36:55I know how hard of a worker I am.
36:57I am a fighter, and I have never once put my head down no matter what.
37:02I know I am worthy of this.
37:05Jada.
37:06Chef.
37:07Why do you deserve a spot in the final three?
37:09Chef, I have showed you since day one how strong of a chef I am.
37:12It's obvious that I have skill, but I think it's my drive every single day to continue to work hard.
37:17That's the one thing that gets me up in the morning.
37:19This is tough.
37:22But I've made my decision.
37:25The first chef advancing to the final three is...
37:34Wow.
37:35Sydney.
37:36Congratulations, young lady.
37:38Thank you, Chef.
37:39Congrats.
37:40You're the one who has improved the most.
37:43I am speechless.
37:45I feel so good, Chef.
37:46Congratulations.
37:47Thank you, Chef.
37:48The next chef advancing to the final three is...
37:55Oh, my God.
37:56Jada.
38:00Good job, Jada.
38:01Congratulations, young lady.
38:02Thank you, Chef.
38:03Throughout this competition, you've shown tremendous creativity and finesse.
38:08I've dreamed about this day for years, Chef, so thank you.
38:12Ellie, Lisa.
38:14Yes, Chef.
38:15Chef.
38:16Only one of you will be joining Sydney and Jada.
38:19When you kind of weigh out the two, it's like, Lisa is stronger in challenges.
38:23Ellie is stronger in services.
38:25So who knows what's gonna happen?
38:27The final chef advancing tonight is...
38:31Ellie, Lisa, only one of you will be joining Sydney and Jada in the final three.
38:48And sadly, one of you will be leaving Hell's Kitchen.
38:52The final chef advancing tonight is...
38:59Ellie.
39:00Congratulations.
39:01Congratulations.
39:02Damn.
39:03I'm so sorry.
39:04It's all right.
39:05Ellie, your drive, your fiery spirit, and your skill as a chef are some of the reasons
39:21why you belong in the final three.
39:23I'm very honored.
39:24Lisa, come over here, please.
39:30Unfortunately, your command of the kitchen tonight just didn't rise to the level of the
39:38other three behind you.
39:39Yes, Chef.
39:40But to see you take a side step, to have that amazing family, to be back at it the way
39:46you are, is incredible.
39:48I don't even want your jacket.
39:49Thank you, Chef.
39:50And my door's open.
39:52Thank you, Chef.
39:53Thank you, Debbie.
39:54Thank you so much.
39:55Great job.
39:57Appreciate everything, Chef.
39:58Thank you so much.
39:59Thank you, Debbie.
40:00When 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'll be hugging me later.
40:16You know, I won a lot of challenges.
40:18I wish I could give it a six.
40:19I can't.
40:20It's a five.
40:21Congrats.
40:22You see how moist it is?
40:24This one's a five.
40:25Come on.
40:26I was slowly, slowly getting out of my shell and finding myself again after just giving birth
40:32and coming off a postpartum and then coming here.
40:38This was such an honor to be a part of the first season of All Female Black Jacket Chefs.
40:43Listen.
40:44I mean, history in the making.
40:45Female.
40:46All female.
40:47Yes!
40:48Something that I learned is that, you know, I am a strong chef.
40:51Lisa, can you lead?
40:53Yes, Chef.
40:54Lead, let's go.
40:55Give me six minutes.
40:56You know, have the confidence from these girls telling me that, you know, you're a badass.
40:59And I never thought that of myself.
41:01And I found out when being here on House Kitchen that, you know, I am badass.
41:05Celebrate the moment and congratulations, all three of you.
41:08Head out of here.
41:09Yes, Chef.
41:10Well done.
41:11Thank you, Chef.
41:12And by the way, there's a little surprise for you in the dorm.
41:17Oh.
41:18Check it out.
41:19Okay.
41:20Yes, Chef.
41:21Congratulations.
41:22Run, don't walk.
41:23Run, don't walk.
41:24Oh, my God.
41:26Yes!
41:27I am one step closer to being Chef Ramsay's next head chef.
41:35The youngest to ever do it in House Kitchen history.
41:38We did it, girls!
41:39We did it!
41:40We did it!
41:41We did it!
41:42I know Chef Ramsay sees a very strong head chef in me.
41:46And that's why I keep fighting every single day.
41:48I'm not here to make friends.
41:51I'm here to win Hell's Kitchen.
41:53I truly love all of them.
41:55If I had to give up the friendship with these women so that way I could win Hell's Kitchen, I would do it in a heartbeat, no thought about it.
42:04Whoo!
42:05Lisa's cooking shined as bright as the Golden State.
42:08But to win the gold medal in this competition, you need to show true leadership skill and not just culinary talent.
42:15Next time on Hell's Kitchen, Battle of the States.
42:24Off you go, guys.
42:25With everything on the line.
42:26I am this close to winning.
42:30Nevada's Ellie, Florida's Jada, and North Carolina's Sydney.
42:34This is the moment that I've been working towards.
42:37Are all more determined than ever to be Chef Ramsay's next head chef.
42:42I love you, Jada!
42:44I didn't come this far just to come this far.
42:46I will be the winner of Hell's Kitchen season 24.
42:49But only two of them will survive the final challenge.
42:52All right, are you ready?
42:53Ready.
42:54Find out which chefs and which states remain alive next time on Hell's Kitchen.
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