Hells Kitchen - Season 24 Episode 05 A State of Confusion
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00:01Previously on Hell's Kitchen Battle of the States.
00:04You don't flip off your teammate.
00:06A late night fight.
00:07Do you want to talk to me about it,
00:08or do you want to talk?
00:09Had Alexandra feeling there was a target on her back.
00:12I don't play mean girl politics.
00:14At the following morning's challenge.
00:16I'm going to test all of you with fish.
00:19The teams were tasked with creating dishes
00:21using seven different types of fish.
00:23I'm so pumped about this.
00:25Louisiana's Bradley struggled with sea bass.
00:27It's not coming off.
00:28Doesn't seem like the skin's on there.
00:30But New Hampshire's representative Antonio's Flounder
00:32with charred poblano and asparagus.
00:34Flavors around it really compliment the fish.
00:36And Lisa from California's whiskey wood smoked John Dory and Couscous
00:40didn't need to go fishing for compliments.
00:42I love that you left the skin on.
00:44The flavors overall very good.
00:45With the scores tied,
00:46it was Anthony's grilled mackerel
00:48with Japanese Matsuya dressing.
00:50Really beautifully done.
00:51It is going to the blue team.
00:53That clinched the win for the blue team.
00:55Let's go!
00:57During dinner service.
00:58Walking behind you, hop in.
00:59Chris's stumble on salmon.
01:01They're overcooked, aren't they?
01:02Blue team, cook with fries.
01:04And Bradley and Anthony's miscommunication.
01:06There's no wellies in here.
01:07Oh my God!
01:08Had the blue team on thin ice.
01:10So now we're .
01:12In the red kitchen,
01:13Cara Marie's snail's pace on table side.
01:15You've got one dish and I've got three tigs on here.
01:17You need to speed up.
01:18And Kat's undercooked carrots.
01:20Carrots are still crunchy.
01:21Had the red team feeling blue.
01:23I mean, that's kind of embarrassing.
01:25Despite their hiccups,
01:26both teams managed to finish dinner service.
01:28But Chef Ramsay was less than impressed.
01:31The losing team tonight is the red team.
01:35The red team nominated.
01:37Kat.
01:38And.
01:39Alexandra.
01:40And.
01:41Cara Marie.
01:42In the end, Chef Ramsay sent.
01:43Kat.
01:44Home.
01:45Ending her dream of becoming head chef
01:47at Hell's Kitchen Foxwoods Resort Casino
01:49in Ashentucket, Connecticut.
01:54And now, the continuation of Hell's Kitchen.
01:57I'm not done yet.
02:01Bradley, get over here.
02:08All of you.
02:09Get out of here.
02:10Head back to the dorm.
02:12You were on the meat station by yourself.
02:17Yes, Chef.
02:18And you dropped the ball.
02:20I hope he's just talking to him.
02:22I hope he's just talking to him.
02:24Tonight, it wasn't your cooking that was up for question.
02:27It was your communication skills.
02:29Yes, Chef.
02:30Part of being a great chef is about opening up, talking.
02:34I'm rooting for you, but I can't root for your voice.
02:38You're not going to be here long if you cannot communicate.
02:42Is that clear?
02:43Yes, Chef.
02:44Off out of here.
02:45Thank you, Chef.
02:46Good night.
02:47My Hell's Kitchen life just flashed right before my eyes.
02:51You're representing Louisiana.
02:53Open up.
02:54I just got the biggest second chance of my entire life.
03:00You thought you could get rid of me that easy?
03:03You pulled me aside for a little flash talking to.
03:08I'm so worried.
03:10As a team, can we just talk?
03:16Let's air this out.
03:18Alex, you are not able to take responsibility for the things that you say that are not exactly supporting us.
03:26You're not a team player.
03:27No.
03:28You're not.
03:29At this point, you haven't been.
03:30And we all feel like it.
03:31So it's not just a personal attack on you.
03:33And that bites us in the ass every single time.
03:36Listen, Jada carried me.
03:37Baby, I'm across from you.
03:39That's not true.
03:40I'm across from you.
03:41Listen, Alex, this is a problem right here.
03:43That's not true.
03:44This is the problem.
03:45You won't let me speak my piece.
03:47I don't care about your piece.
03:48I know.
03:49I'm tired of it.
03:50You're not a team player.
03:51I'm tired of it.
03:52Psycho.
03:53I'm a cult leader of the red team, like Charles Manson of Chefs.
03:56Narcissism is real.
03:57Oh, what?
03:58You're one to talk.
04:00Whatever I do, they're going to find fault in it.
04:03So?
04:04I've got the burden of performing well the days coming up.
04:08Let's go.
04:23Line up.
04:24Beautiful for spacious skies, for amber waves of gray.
04:33Hearing America the Beautiful, I'm starting to get in my feels a little bit.
04:37You know, as a veteran, I enlisted in the Air Force and was able to reap the benefits and
04:43was able to go to the Culinary Institute of America in San Antonio.
04:46Anytime I hear any type of patriotic music, like it really speaks to me.
04:50America.
04:51America.
04:52America.
04:53For.
04:54Na, na, na, na.
04:55From sea to shining sea.
04:57I grew up in a church, you know, so listening to a choir, listening to singing, like this reminds
05:03me of home.
05:04This reminds me of like a normal Sunday.
05:06For your next challenge, we are going to celebrate America's great melting pot by blending ingredients
05:24from our different states.
05:27State fusion.
05:28Right.
05:29Let's start with Sydney.
05:30Who would you like to go up against?
05:32In today's state fusion challenge, the chefs will call each other out.
05:36I think I want to go against John.
05:37Then the chefs will alternate as they pick mystery tracks from Chef Ramsay's two playlists.
05:43One features state specific proteins.
05:46Track three, chef.
05:47Here's some soft shell crab, plenty for you to prep.
05:51Fresh from Maryland, Chesapeake Bay.
05:55And the other playlist features additional ingredients that are associated with a particular state.
06:00Track number three, my lucky number.
06:02New Mexico brings the fire with hot peppers and chilies.
06:09Antonio.
06:10Who do you want to go up against?
06:11Anaya, chef.
06:12She knows why.
06:13I knew it.
06:14Antonio's got beef with Anaya for the whole punishment pass thing at the docks.
06:20I'm going to play the punishment pass though.
06:22Come on, Antonio, baby.
06:23Beat me.
06:24Wow.
06:25Enjoy the fish.
06:26There you go, Antonio.
06:27That's what we want to see.
06:28I feel absolutely horrible.
06:30No, she don't.
06:31Anaya, give us a track.
06:34Number four, chef.
06:35From the shores of cold Alaska, comes some salmon caught at sea.
06:42Antonio from the ingredients.
06:45Go track one, chef.
06:46You got potato, let's work from Idaho.
06:49Alexandra, who do you want to go up against?
06:51I'll go with Henry.
06:52Henry, pick from the protein list.
06:54I'm hoping that there is some type of red meat.
06:58Let's go track six.
06:59Give me big meat.
07:02Beautiful bison, Wyoming's prairies.
07:09Alexandra, ingredients.
07:10Pick a track.
07:11Two.
07:12Fry it up, melt it down, Wisconsin also proud, as the cheese widows go rolling along.
07:18Cara Marie goes up against Anthony as they are tasked with fusing together Maine lobster and Washington apples.
07:26I think that's a great combination, chef.
07:28I agree.
07:29Lisa and Chris will go head to head in the battle of Alabama quail fused with Minnesota morels.
07:34That's a good one.
07:35Jada calls out Bradley, and their matchup will fuse together Hawaiian mahi-mahi and Georgia peaches.
07:42Are you sad about that, John?
07:44A little bit.
07:45I'm not gonna lie.
07:46Our last pair is Ellie and Jayden, right?
07:48Let's begin with Ellie.
07:49Track number eight, please.
07:51Colorado's got some lip, got some lip, got some lip.
07:55Lamb.
07:56Beautiful.
07:57Give us a track number, please, Jayden.
07:58Go with track number five, chef.
07:59California, California fresh almonds.
08:04Let's hear it for the incredibly fully committed.
08:08Right, your 45 minutes start now.
08:11Let's go.
08:12Off you go.
08:13Let's go, ladies.
08:14Aprons on.
08:15Get focused.
08:16Yes, chef.
08:17Let's try to use our ingredients multiple ways.
08:19Yes, chef.
08:20Yes, chef.
08:21Heard.
08:22All right, I'm on the same page as you, chef.
08:23I'm doing the quail two-way and the morsel two-ways.
08:26Morels.
08:27Morels.
08:28I'm doing a play on chicken and waffles.
08:29My signature just was quail, so I am really comfortable cooking quail.
08:32This is going to be a match made of heaven.
08:34Let's get it done, bro.
08:35Yes, chef.
08:36Can I ask you how this sounds?
08:38Yeah.
08:39Gojujang charred cabbage with a wasabi palm puree.
08:43I wouldn't do the wasabi.
08:44I would just try to keep it simple.
08:46I love working next to Jayda.
08:48Jayda works in a Japanese restaurant, and I love getting her input for sure.
08:52Thank God.
08:53How are you planning on cooking your soft-shell crab?
08:56I'm going to Tempora batter.
08:57Right, chef.
08:58Smart.
08:59You said you've never worked with soft-shell crab?
09:00No.
09:01No.
09:02You don't want to feel overwhelmed or nervous.
09:04You want to feel supported.
09:05And I love to bring that energy to the kitchen.
09:07Don't put too much salt in your tempura.
09:09Got it.
09:10Go for more acid.
09:11I have made tempura batter before.
09:13You don't want to cook it too much.
09:14Yeah.
09:15So just be careful.
09:16Give it just a short fry.
09:17I'm being told something that I already know.
09:19Don't cook it for longer than four or five minutes, okay?
09:21Yes, chef.
09:22Kara Marie, shut the up.
09:23See how their shells turn round?
09:24Yeah.
09:25When they close them all the way through, okay?
09:26Yes, chef.
09:2718 minutes.
09:28If you have a protein, I'd get that thing seared and render lamb maybe?
09:33Yes, chef.
09:34Jayden, what are you going to do to the lamb?
09:36I'm going to give it a nice grill, kind of get some flavor, and I'm going to finish it in the oven show.
09:40I'm so confident in my dish.
09:42I think it's like the best dish that I'll put up.
09:44I got all these different flavors going, and I'm hoping that it's going to give me a point.
09:48In the crust, I put sage, rosemary, a little salt and pepper, thyme.
09:53Kara Marie, what are you working on?
09:54A risotto that I'm going to serve the lobster over.
09:57How's your rice coming along?
09:59The risotto's coming out really nice, chef.
10:01Do you think it's going to be done in the next five minutes?
10:02Yes, chef.
10:03It's going to be done in two.
10:04Final two minutes.
10:05Let's go.
10:06Okay.
10:07Figuring out how to put something on a plate, it's like you play with it a little bit.
10:11And when someone's going 45 seconds.
10:1445 seconds to go.
10:1530 seconds.
10:1630 seconds.
10:1720 seconds.
10:18It's pretty hard to just be like, no, that doesn't work.
10:22No, that doesn't.
10:23No, it's.
10:2415 seconds to go.
10:26Come on, guys.
10:27You've got to go.
10:28Come on, man.
10:29What's happening today?
10:30Come on.
10:31Get your plates up, guys.
10:32Plates up.
10:33Come on, guys.
10:34Five, four, three.
10:36Come on, today.
10:37Get in.
10:38Get in.
10:39One.
10:40God damn it.
10:41Even if I had ***, I really had an athlete in the kitchen.
10:44Oh!
10:45God damn it!
10:473.
10:48Come on, hated it.
10:49Get it!
10:50Get it!
10:511.
10:52Lordbed it.
10:53Get it!
10:54Ahh!
10:55Me, dude.
10:57What a shame.
10:58You know, I honestly wanted to walk back in that kitchen and it'd just be a dream.
11:02One!
11:03Calm down and that's специ Satie.
11:05Oh, my god.
11:05.
11:07But it was a nightmare.
11:09Whose dish was that?
11:10Jaden's.
11:11Oh, boy, lamb's undercooked anyway.
11:13I did hear Chef Ramsay say it was undercooked anyway,
11:17so maybe it was acting.
11:20I'd want to act mad too, you know?
11:21Damn it, no!
11:23In the inside, he's like, yes, that lamb
11:25was undercooked anyway.
11:27Let's begin with the Colorado lamb
11:30and the California almonds.
11:31But Jaden, obviously, you slipped,
11:33so zero point for you.
11:36Describe the dish, please.
11:37Chef, today I have for you an almond and basil panko
11:40crusted Colorado lamb rack with a almond puree on the bottom.
11:44Your dish is exceptional.
11:45I'd love to give you two points.
11:46I can't, but it's a resounding one point.
11:49Congratulations.
11:50Thank you, Chef.
11:51Whoo!
11:52I am growing more and more confident every single day
11:57that this competition goes by.
11:58This is the feeling I've been chasing
12:01this entire competition.
12:03Up next, Maine lobster and Washington apples.
12:05Anthony, describe the dish, please.
12:07Chef, I did a celery root, Washington apple,
12:09brown butter puree.
12:10That lobster's just basted in a little bit of brown butter.
12:13I love the restraint on this dish.
12:15It's delicious.
12:15Thank you, Chef.
12:16Fine dining is absolute best.
12:18Really good job.
12:18Cara Marie, describe the dish, please.
12:20Chef, I have a lemongrass and citrus butter poached lobster
12:23over an apple and bourbon risotto.
12:26Cooking risotto for Chef Ramsay is like teaching Jesus
12:30how to woodwork.
12:31It's stupid and pointless.
12:33Cara Marie, you've cooked your lobster beautifully.
12:34It's just a shame that the risotto is undercooked.
12:37You can actually see the little white bits in the rice
12:39that hasn't bloomed.
12:41The point goes to Anthony.
12:43Congratulations.
12:43Thank you, Chef.
12:45I have yet to win a challenge.
12:46I have yet to get a point.
12:48And it's not like I'm not working my ass off
12:50and I'm not trying my best, because I swear to God,
12:52I've never worked this hard in my life.
12:55Here we go, Alabama quail and Minnesota delicious
12:59morel mushrooms.
13:00Let's go, Lisa.
13:01Lisa, I'm going to start with you.
13:02Chef, what I have here is a creamy morel
13:05arbol rice, and then I skillet pan seared the quail.
13:08The cook on the quail is exceptional.
13:09Thank you, Chef.
13:10Chris, describe the dish, please.
13:12I did a quail two ways.
13:13I did a fried, and I did a pan seared,
13:16and I did a morel creamy polenta.
13:19Why waffles?
13:20Playing on chicken waffles with quail.
13:21I mean, the quail is cooked beautifully.
13:24The only thing I'm sort of searching for are the morels.
13:27Where are they?
13:29There's one right there.
13:29There, there, there.
13:31That's the mushroom?
13:32I diced it super small, Chef.
13:34Maybe I need to get back to Lenscraft.
13:35Yeah.
13:37Congratulations, Lisa.
13:38Well done.
13:39Good job.
13:39Thank you, Chef.
13:40Point goes the red team.
13:42Hey, you want to pick me?
13:43Let's go.
13:43That just made him eat all his words up.
13:46Let's go, Jada and Bradley.
13:49Chef Ramsay calls forward the battle
13:51of Hawaiian mahi-mahi and Georgia peaches.
13:54First up is Bradley with his panko-crusted mahi-mahi
13:57with grilled peaches.
13:58Yeah, the fish is cooked beautifully.
13:59I love the puree underneath.
14:00It doesn't really need the tomatoes.
14:01It's got all the acidity and the sweetness from the peaches.
14:04Really good job.
14:04Thank you, Chef.
14:05Next is Jada with her grilled mahi-mahi
14:08and peach mostarda.
14:10Delicious, very refined.
14:11Everything works on there.
14:12Point goes to Jada and Bradley.
14:16Congratulations.
14:16Thank you, Chef.
14:17I got a point.
14:19I knew it.
14:20Let's go, Brad.
14:21Good job, Brad.
14:22Big Brad.
14:24From the blue team, John presents
14:26his fried soft-shell Maryland crab
14:28in a spicy Iberia base made from New Mexico chili peppers.
14:32Tough combination, but you've done wonders to those crabs.
14:35Delicious.
14:35Thank you, Chef.
14:36Really good.
14:37Sydney hopes to dazzle with her tempura-fried
14:39soft-shell crab and her New Mexico bechamel sauce.
14:43The heat's delicious.
14:44Thank you, Chef.
14:45I think what I love more is the actual crispiness
14:46of the crab, really smart.
14:48This is a tough one, this one.
14:50The point goes to John.
14:51Whoo!
14:53And Sydney, congratulations.
14:54Well done.
14:55Good job, Chef.
14:56Good job, buddy.
14:57In round number six, it's Wyoming bison
14:59fused with Wisconsin cheddar.
15:02Beautiful.
15:02Yes.
15:03Let's go, baby.
15:05As Henry presents Chef Ramsay his charred bison
15:08and cheddar grits.
15:10Absolutely spot on there.
15:11Grits, delicious, cheesy.
15:12I think it's the toughest combination today,
15:14and you've actually nailed it.
15:15Well done.
15:16Thank you, Chef.
15:18Right, so Alexander, what the is that thing there?
15:23It's a gratin.
15:24OK.
15:25So it's got a Wisconsin cheddar mornay,
15:27and then I did our bison with cherries.
15:30Come on, come on.
15:31And the cook, wow, beautifully done.
15:35You've nailed the combinations, both of you.
15:38Points go to Henry and Alexander.
15:40Congratulations.
15:41Well done.
15:42I think this is the start of me earning my teammates'
15:45respect back.
15:46I want them to know that I'm a force to be reckoned with,
15:48for sure.
15:49Up next, final taste.
15:51The Alaskan king salmon and the Idaho potatoes.
15:54I am the last person to go up.
15:57We're leading by one, but you know what?
15:59I'm not losing this time, Antonio.
16:01I'm coming for that ass.
16:02Antonio, I'm going to start with you.
16:03We have a pan-seared Alaskan salmon,
16:06and then I made two potato croquettes.
16:09Salmon's cooked beautifully.
16:10Thanks, chef.
16:11I love the glaze, but I'm in love with the croquettes.
16:13It's a really good dish.
16:14Thank you, chef.
16:15Anaya, describe the dish, please.
16:16I did a miso palm puree and just a simple pan-seared salmon.
16:19This salmon is cooked beautifully as well.
16:21Thank you, chef.
16:22Both of you back in line, please.
16:23Yes, chef.
16:24Yes, chef.
16:26This is a tough one.
16:28Point goes to...
16:29The blue team.
16:34Nice shot, nice shot.
16:36I mean...
16:38And the red team.
16:39Yes!
16:40Congratulations.
16:41That's nice.
16:42You did the f***ing one.
16:44Whoo!
16:45If we would have lost against a team
16:47that dropped their dish on the floor,
16:48I would be really embarrassed right now.
16:51Red team, all of you are about to embark
16:53on high-powered ATVs.
16:56Yes!
16:58I don't even know what an ATV is.
16:59All I know is it's like a cart or something.
17:01Oh, God, we're not going to die on that thing, are we?
17:04Blue team, listen up.
17:05As you know, halibut is one of the most successful dishes
17:07here in Hell's Kitchen,
17:08and it has a delicious coconut green curry.
17:12We are low on that curry paste,
17:14so we're going to be making the curry paste from scratch.
17:16Oh, my gosh.
17:17Finally chop all the ingredients by hand.
17:19Then we're going to grind them up.
17:20And while you're at it,
17:22why don't you hand-make that coconut milk as well?
17:24Yeah?
17:26Ladies, well done.
17:27OK, come back in one piece.
17:29Don't come back like Jaden's dish.
17:30Get out of it.
17:31Have fun.
17:32We did it.
17:33We did it.
17:34We did it.
17:35You look good.
17:41I was bored for this, you guys.
17:43I'm so excited.
17:44Yay!
17:46Let's do it!
17:47Yeah!
17:48Yeah!
17:49Yeah!
17:51Oh, my gosh.
17:52This place is amazing.
17:54This scenery is unreal.
17:57Yes!
17:59Oh, my God.
18:00Oh, my God.
18:02I'm going to .
18:03Ah!
18:04You're doing this in California.
18:06Ah!
18:07Oh, yeah!
18:08Let's go!
18:09I'm killing it on this thing.
18:11And Alex manages to smash into me.
18:13I think I should stick to cooking.
18:15I don't think she did it on purpose.
18:18I mean, she crazy, but she better not be that crazy.
18:21Uh, uh, uh, uh, uh, uh.
18:36This punishment sucks.
18:38Let's just get this curry over with.
18:41I don't know if you've ever made curry paste from scratch.
18:45Not a fun task.
18:49Fun task.
18:52A little harder.
18:53Yes, Chef.
18:54Hit me harder, Chef.
18:55I don't want to be able to hear Chef tonight,
18:57so go ahead and just blow my eardrums the f*** out.
19:00Cracking these coconuts sounds like a f***ing construction site, honestly.
19:09This looks amazing, and you got vegan food, too.
19:12I know!
19:13Thank the heavens.
19:14Oh, my God.
19:15This is absolutely incredible.
19:17The morale seems so good right now.
19:18I think we're, like, really unifying.
19:20We just keep the same energy that we have now.
19:23Listening to each other and trusting each other and supporting each other.
19:26I would like to put all the f*** behind me, but I know this is a competition.
19:30It's our turn.
19:31It's our turn to get a service.
19:32Absolutely.
19:33I'll take the piece for now.
19:35I think I'm better at cooking than riding ATVs.
19:41Jaden.
19:42Yep.
19:43You need anything right now?
19:44I'm good right now, brother.
19:45With a high-octane reward and a painful punishment coming to an end, both teams are back at Hell's Kitchen, prepping for dinner service.
19:54You're scorching the bottom.
19:57You see those little bits that are coming through?
19:59Yeah.
19:59And you're mixing the bottom.
20:00No, no, no.
20:01Don't keep mixing.
20:02Don't mix it.
20:02Okay, sorry.
20:03I'm already starting.
20:04There was a little tiny bit that got scorched.
20:05I'm redoing it.
20:06Alexandra is making the polenta for the red team and the blue team.
20:10This girl doesn't know how to make polenta for the boys.
20:13You okay?
20:13Yep.
20:15Polenta.
20:18Hey, double check that.
20:19No, that's f***ed up.
20:21Is that burnt on the bottom?
20:22Is that what the...
20:23I don't know what it is.
20:25I don't think this is going to be good.
20:26Chef, what's all this stuff in the polenta?
20:28Oh.
20:28I mean, it's like all in my polenta.
20:33Well, why don't you talk to the red team?
20:34I don't know why you're talking to me.
20:35Talk to the other team.
20:36Hey, guys.
20:36What's all this stuff in my polenta that you just gave me?
20:48Hey, guys.
20:49What's all this stuff in my polenta that you just gave me?
20:52It seems like it got stuck to the bottom of the pan and was just stirred around in there.
20:54Did I mess it up again?
20:55It seems so.
20:56If I were you, Sydney, I'd make it myself.
20:59Yes, chef.
21:00Polenta is on my station because I'm garnished, so I better cook this polenta, like, fast.
21:05And right now, I am not getting cussed out because Alex couldn't cook polenta.
21:10I wasn't used to the dairy.
21:11The dairy, I f***ed up.
21:13Yeah.
21:13On me.
21:13Sorry.
21:15Mourinho.
21:16Si, chef.
21:17Open Hell's Kitchen, please.
21:18Let's go.
21:18So, Vita.
21:26There's a buzz of excitement at Foxwoods Resort Casino as Hell's Kitchen opens for another
21:31dinner service.
21:32Cheers.
21:33Orders are already being placed.
21:36I'll do the helmet.
21:37I'm going to do the lobster risotto.
21:39Including an eight-top bachelor party.
21:41Good job.
21:41Look at this guy.
21:43Got it, Ari.
21:43Okay.
21:45Where both kitchens will have to coordinate to serve their half of the table at the same
21:49time.
21:50Me and you, John.
21:50All day, buddy.
21:51Also at the Blue Kitchen's chef's table are NCAA legends, Ozzy Fudd, and Paige Beckers
21:57of the Yukon Huskies.
21:59I'm a big Yukon fan, so...
22:01Pleasure to meet you guys.
22:02Nice to meet you guys.
22:03You're so nice.
22:04And in the Red Kitchen, their 11-time national championship winning head coach, Gino Oriyama.
22:10It doesn't matter how much you know if you can't explain it to somebody else.
22:13If half of you get it right and the other half get it wrong, you're going to f*** the whole
22:16thing up.
22:18Let's get in here.
22:18Come on.
22:19Come on.
22:19Come on.
22:19All right?
22:20Kick ass.
22:20One, two, three.
22:21We got him.
22:24Okay, gents.
22:24Here we go.
22:25Full cover table three, yes?
22:26Two risotto, two scallops.
22:28Heard.
22:29Watch those sales.
22:30Watch those sales.
22:30Yep, yep, yep.
22:31I got you, brother.
22:32I am assigned fish station with Henry.
22:34I'm very comfortable, very confident cooking fish.
22:37Coming from Massachusetts, seafood is our best friend.
22:40Two risotto, two scallops, how long, please?
22:42Two risotto.
22:43Give me...
22:44Come on.
22:44Hey, some figure.
22:45Okay?
22:46Don't give me a guess again.
22:46Straight to the point.
22:47Communicate, yes?
22:48Two scallops, two risotto.
22:49How long?
22:49Two scallops, two risotto.
22:50Three minutes?
22:51Three minutes.
22:51Beautiful.
22:52Someone needs to own it.
22:53Yes, chef.
22:54Let's reset, guys.
22:55Let's reset.
22:56We're going to get this together.
22:57Anthony's not really much of a help at the moment.
22:59Seems like he doesn't know what the is going on.
23:02Anthony, give me one minute out, please.
23:05Walking risotto.
23:06Anthony, give me a one minute out, please.
23:07Where's the scallops?
23:10Scallops.
23:11Scallop.
23:12Scallop.
23:12We need scallop.
23:13Come on.
23:13Anthony and his communication, there was no callback.
23:17There was no getting ready to walk.
23:18me.
23:19We just started.
23:20Where are the scallops?
23:2160 seconds out, chef.
23:23Right, stop.
23:23Hey, time out.
23:24Come here.
23:25that.
23:27We're firing two risotto, two scallops.
23:29I've got half the table missing.
23:31Take it back.
23:32We'll start the whole thing again.
23:33Let's go.
23:34Wait, chef.
23:34Two risotto, two scallops.
23:36How long on the risottos, guys?
23:37Risottos, I'm going to need six minutes.
23:38It's super important that the blue team boost this morale
23:41and get talking to each other.
23:44Anthony, Jaden, come together.
23:46Yes, chef.
23:47Let me know when you're walking risotto, guys.
23:48I'm running.
23:49I'm walking.
23:49Let's go.
23:50Coming down, guys.
23:52Lobster, chef.
23:52Jaden.
23:53Yes, chef.
23:54Come on, young man.
23:54Yes, chef.
23:55There's no talking going on.
23:55We've got to communicate.
23:56We've got to get in his own.
23:57Let's go.
23:58Yes, chef.
23:59As the blue team finally hits their stride,
24:01the red team is intent on finding success
24:05on their first table.
24:06Four covers, table 26.
24:08Two flatbread, two scallops.
24:09Give me a time.
24:10Four minutes, chef.
24:10OK, let's communicate, shall we, please?
24:11Yes, chef.
24:12I'm on apps tonight, and I feel so focused on my station
24:16to make sure everything's perfect,
24:18or it may be sayonara for me.
24:21All right, scallops walking.
24:23Alexander, we've got to go, please.
24:24Let's go.
24:24Yes, chef.
24:25Where are the flatbreads?
24:26We've got to go a little bit.
24:28Yes, chef.
24:31That's burnt.
24:34Ladies.
24:35Yes, chef.
24:35All of you, come here.
24:36Yes, chef.
24:37I like color, but that is what?
24:39Too bad, too bad.
24:40I'll refire, chef, right now.
24:41I've got a burnt flatbread, a legend sat on the chef's table,
24:44and I can't get anything out.
24:46It's crazy, right?
24:47I'm so sorry, chef.
24:49If you send them up another burnt flatbread,
24:51I mean, it's that snowball that literally just starts so small,
24:55so tiny, and then it turns into an avalanche.
24:58How long flatbread?
24:5920 seconds.
25:01All right, it's not burnt.
25:03Oh, no, my teammates are starting to keep tabs on everything I'm up,
25:07and I can't do this again.
25:09Flatbread.
25:14Service, please.
25:15Let's go.
25:16I'm bouncing back.
25:17With the red team successfully getting their first appetizers out to hungry diners.
25:21Oh, my God.
25:22Melting your mouth.
25:24Appetizers, come here, please.
25:25Chef Ramsay calls both kitchens together for their next big task.
25:29The eight top.
25:30So we've got two carbo, two scallops, two carbo, two risotto.
25:33Time is how long?
25:34Eight minutes.
25:35Yes or no?
25:35Let's go, then.
25:36So I'm, like, definitely scared at this moment.
25:39It's absolutely crucial for Alex to, you know, actually be on point.
25:44I'm four minutes out, chef.
25:45You're four minutes?
25:46Yep.
25:47But if you're four out, I wouldn't have added the lobster yet.
25:50Oh, okay.
25:51Well, I'll take it out.
25:52Have you made this before?
25:52No, you can't take it out.
25:53I mean, it's already in there.
25:54Heard.
25:55This eight top in the dining room is extremely important for us to, you know,
25:59actually have that communication, not only with the red team, but with the blue team as well.
26:03Ready to play it on apps, gentlemen?
26:05Wait.
26:07Can I walk?
26:08Yes.
26:09Let's go.
26:09Coming down, guys.
26:11Pasta chef.
26:12Scallop chef.
26:13Send them, please, James.
26:14Wow.
26:15Who would have gone?
26:16Who would have gone?
26:17I can walk.
26:18Can you?
26:19Yeah.
26:21Come on, apps.
26:22It's good.
26:23It's good.
26:27My God.
26:27Oh, just, come on.
26:36It's 40 minutes into dinner service.
26:38Send them, please, James.
26:39And the blue kitchen has just successfully served their half of the eight top bachelor
26:44party's appetizers.
26:46How is that, buddy?
26:47While the red kitchen is trying to get their half of the table served as well.
26:55Oh, boy.
26:56Right.
26:57Get a spoon.
26:58Back to basic.
26:59Taste that.
27:00Too much garlic and the risotto.
27:02Start it again.
27:02Too much garlic.
27:03Burnt two flatbreads and is up risotto.
27:08She swears she can cook, but then it's service time.
27:11It's just like thing after thing after thing.
27:13I'm walking that re-fire.
27:15Let's walk.
27:15Walk.
27:17Hop, Ian.
27:19Finally.
27:20Service, please.
27:21With the red team now delivering their half of the appetizers to the eight top.
27:26Let's go, red team.
27:27Come on.
27:28Chef Ramsay is ready to move on to entrees.
27:31Four kilograms, number 24, entree, two halibut, two lamb.
27:34Yes, chef.
27:35And in the blue kitchen.
27:36Chef double VIP, one salmon, one halibut, two strip.
27:38Heard.
27:39Yes, chef.
27:39He's looking at one chef to step up.
27:42Bradley, come here.
27:43Yes, chef.
27:43And show that he has real potential.
27:45What can I do for you, chef?
27:46I need them to connect.
27:48Yes, chef.
27:48And communicate quickly.
27:49Heard.
27:50Bring it together.
27:51We're not getting kicked out of this kitchen tonight.
27:53Yes, chef.
27:53Let's go.
27:54I know chef Ramsay, after last night's pep talk, is looking for me to be vocal.
27:59How long on those halibut's lamb?
28:02I mean, on those, well, uh, or, no, sorry.
28:05Garnish is not a hard station.
28:07Two minutes to the window on two strips.
28:09I need garnish in the window in a minute.
28:11Garnish just has a lot to do with organization and timing.
28:14Ready to walk.
28:15Heard that.
28:15Walking salmon, walking halibut.
28:17Behind you, chef.
28:18Walking strips.
28:20Hey, fish.
28:20Fish, you walk past him.
28:22I've got no garnish.
28:23What the is he doing?
28:24Yes, chef.
28:25Do I, do I not?
28:27I need salmon garnish.
28:27Okay, all of you, come over here again.
28:30I'll explain again.
28:31Baby steps.
28:31Here we go.
28:33The salmon's here.
28:33It's cooked beautifully, perfectly.
28:35Where's the lentils?
28:36Right, coming right now, chef.
28:37Let's go.
28:38Yeah, chef.
28:38Come on, come on.
28:39Bradley's in the weeds right now, putting up food.
28:41He's not talking to people.
28:42He just lost.
28:43Look at me.
28:44Get out of your lazy mind and think about what the you're doing.
28:47Heard, chef.
28:47If anyone ever knows what's going through Bradley's head,
28:50I would love them to let me in on the secret,
28:51because I have no idea what that guy's thinking about ever.
28:54Balanta, come on.
28:55You've got to get in front with it.
28:57I'm depending on you, but you're not even in the game.
29:00Yes, chef.
29:01Chef table, please.
29:02The blue team successfully makes a full court press
29:05to get Ozzy and Paige their entrees.
29:07This is a good looking steak.
29:09While in the red kitchen, chef Ramsay is looking for...
29:13Two halibut, two lamb, yes?
29:14Walking.
29:15Walk it.
29:16Behind.
29:16Hot, hot, hot, hot, hot.
29:20Oh, man.
29:21Hey, ladies.
29:22Yes, chef.
29:22Yeah, come here, but just touch that.
29:24I'm not sending it, but just touch it.
29:26It's overcooked, chef.
29:27Do they deserve better?
29:28Yes, chef.
29:29Take it.
29:30Come on.
29:30Okay, we have two more.
29:32How long you need, Hallie?
29:33Four and a half.
29:33Four and a half.
29:34Who cooked the last halibut?
29:36We both did, chef.
29:36It was a team effort.
29:37That's the problem right there.
29:38So far, it was you, FYI.
29:40One of you cooked halibut.
29:42Yes, chef.
29:43I am not going to ever do that again.
29:4620 seconds.
29:47I should have triple-checked it.
29:49Walking lamb, chef.
29:50Hot, hot, hot.
29:53Nice to cook the halibut.
29:55Lamb's cooked beautifully.
29:56Thank you, chef.
29:57Let's go.
29:58Thanks to Jada from Florida, the red team's fish station
30:01is now back on track.
30:03That is the meat.
30:04And chef Ramsay is anxious to get the next entrees
30:08out of the blue kitchen.
30:09Two lamb, two wellingtons.
30:10Give me your time.
30:11Yes, chef.
30:13Walking in, eight minutes for it.
30:14Now, we're in the middle of service.
30:17I'm a little nervous.
30:19I have never cooked whole racks of lamb.
30:21I've never been able to understand their timing.
30:24You focus on this.
30:25I got this.
30:26I got lamb garnish, okay?
30:28Beautiful.
30:29Good job.
30:29I'm working right next to Bradley,
30:32and my time and my energy is focusing
30:34on getting Bradley out of the .
30:36All right, garnish walking.
30:38Behind, behind.
30:39Lamb is walking.
30:40I'm behind you.
30:42Two welly walking up.
30:43Nice to cook the lamb.
30:45If that was an eight-minute pickup,
30:46it would be overcooked.
30:47Get your together, young man.
30:49Yes, chef.
30:49I mean, you can cook, but you can't communicate.
30:51Oh, careful, careful, careful.
30:54Careful.
30:54Yes, chef.
30:55All of you.
30:56Yes, chef.
30:56Yes, chef.
30:56Yes, chef.
30:57Holy .
30:58With the blue kitchen on fire with their entrees.
31:02Focus, guys.
31:03Focus.
31:03In the red kitchen.
31:05Get it hotter and maybe less oil.
31:07No, he said more oil.
31:09Two chefs appear to be stoking a fire of their own.
31:12I'm not going to change the pan.
31:14I think I'm just going to put more oil and let them sear harder.
31:16With two really strong personalities like myself and her,
31:20I'm a little worried because I definitely don't want orders barked at me all night.
31:25Putting a lot of sauce, girl.
31:26What's up?
31:27Putting a lot of sauce.
31:28I know.
31:29I know.
31:29Ellie is a very strong line cook.
31:33However, I think it'll be hard to, you know, kind of put our two power dynamics together.
31:38Right behind, right behind.
31:39First things first, chef, I have two lamb, two strip.
31:45Come on, baby.
31:46Come on.
31:47Nice to cook this strip.
31:50That's perfect.
31:52Nice job, ladies.
31:53Meat station's killing it tonight, even though they don't like each other.
31:57You just bite it, and it just melts in your mouth.
32:00With coach Gino Auriemma declaring his New York strip a slam dunk.
32:04Steak and french fry, you know?
32:06It's a good combination.
32:07In the blue kitchen.
32:09Six top blue team.
32:10It's time to fire.
32:12To someone, two lamb, two Wellington.
32:14How long?
32:14Six minutes.
32:15I need garnish in the window in four.
32:17Perfect.
32:18All that's running through my mind is I have to bounce back.
32:21The two lamb, the two Wellington, and the two halibut.
32:24Two lamb, two Wellington, two salmon.
32:26Two lamb, two Wellington, two salmon, yeah?
32:27All of my time is being zapped by Bradley.
32:30He's already flustered.
32:32Behind, behind.
32:33Behind with garnish, chef.
32:34Garnish is already in the window.
32:36Yes.
32:37Garnish is up for everything.
32:38Good job, chef.
32:38Thank you, buddy.
32:41Guys, we got a solid minute and a half out on that six top.
32:45All of you stop.
32:46Stop.
32:47Time out.
32:48Taste all three of them.
32:49I've got salty mash, salty polenta, and bland as lentils.
32:54Last chance.
32:55Get the garnish done beautifully.
32:58Oh, off.
32:59Heard, chef.
32:59Fix this quickly.
33:00Those are salty, so add some unseasoned ones to it.
33:02Yes.
33:03It's one chef, two chef, three chef, blue chef.
33:06It's how many chefs does it take to cook this dish?
33:10All right, let's pause for a second.
33:12How long until garnish is in the window?
33:15For what?
33:17Tell him!
33:18Two lamb, two wellington.
33:25I've got salty mash, salty polenta, and bland as lentils.
33:29Last chance.
33:30Get the garnish done beautifully.
33:33Oh, off.
33:34Heard, chef.
33:35Fix this quickly.
33:36Those are salty, so add some unseasoned ones to it.
33:38Yes?
33:39All right, let's pause for a second.
33:41How long until garnish is in the window?
33:43For what?
33:45Tell him!
33:46Two lamb, two wellington.
33:48Two salmon.
33:49It's obvious at this point that Bradley does not have control on his station.
33:54I'm having a mental prayer, Lord, help me, help me not to react.
33:59The lentils are raw, and they're not on the heat.
34:02Don't take off what I put on there, please.
34:04I'm getting attacked right now, dude.
34:06I just, I'm not getting attacked.
34:07Hold on for the garnish.
34:0830 seconds, chef.
34:0930 seconds.
34:09Let's go.
34:10Salt or no?
34:11No, you're good.
34:12Heard.
34:17Thank you, Bradley.
34:18There you go.
34:19With a six top of entrees, finally going out to their thankful diners.
34:24It's gorgeous.
34:25It's like artwork.
34:26Both kitchens are now in full gear.
34:29Ready on, Welly.
34:30Right behind, right behind.
34:31Come on, guys.
34:31Let's finish strong.
34:32Look at this.
34:33Let's go red.
34:35Finishing their tickets and getting a warm reception from a very grateful dining room.
34:43Hey, hey, hey, come here.
34:45All of you, come here.
34:47All of you.
34:48It's been the worst service since we've opened.
34:49You'll celebrate.
34:50You want to sit at a table and get a beer, give me your jacket.
34:53So I'd rather you don't act like the big cheer and, hey, hey.
34:56Got it.
34:56And I'm crossing your arms.
34:58Got it.
34:58Because right now it's not funny.
35:00It's a embarrassment.
35:02Lentils, coordination, no communication.
35:05And I'm standing here with seven, seven, seven supposedly good chefs.
35:10High five.
35:11Self.
35:11No, chef.
35:11I'm going to cut straight to the quick.
35:20The winning team tonight.
35:23I feel so scared right now that we lost service.
35:27I don't want to go home.
35:29And they deserve the win.
35:31Hands down is the red team.
35:34Oh, my God.
35:37Wasn't perfect, but we came together.
35:40Meat was exceptional.
35:42Thank you, chef.
35:43Thank you, chef.
35:43Alexandra's just dramatic.
35:46Give yourselves a round of applause.
35:49Alexandra should be grateful that red team won tonight,
35:52because I'm pretty sure she would have been on the chopping block again.
35:55Blue team, come back to me with two nominees.
35:58Two individuals.
35:59Who can you do without?
36:00And me, you better communicate with each other.
36:02You've got a lot to talk about.
36:04Is that clear?
36:05Yes, chef.
36:06off, all of you.
36:07We took a giant step backwards.
36:09I have reached a boiling point, and people need to understand that this is not hard if you just listen.
36:18I think what hurt us right off the gate was those apps getting behind.
36:23And now you up.
36:24Everybody up.
36:26You know, Anthony, at the end of the day, brother, you were the captain or the lead on that.
36:29You should be talking to Jayden.
36:31Apps, you know, screwed us up, but we bounced back.
36:34Everyone up.
36:35I mean, it's easy to blame the app guy.
36:37It's the first ticket, but every single piece of food that I put out tonight was perfect.
36:41Obviously, Brad, I know you had a rough night over there.
36:45The biggest aspect is the garnish.
36:47Or at least being made to seem like it by how much I got yelled at.
36:50You cannot let Chef Ramsay get under your skin.
36:53I'm sorry, dude.
36:54I'm not trying to throw you under the bus, but those lentils were f***ing raw because you saw them on the flat top and you moved them off.
37:00The only time I touched lentils was after all of those garnishes got brought back after the sixth top.
37:07F*** that.
37:08That's idiocracy.
37:09That's f***ing stupid.
37:10I had my lentils going, and they were moved.
37:13It's very apparent that everyone thinks I'm the weakest link on the team.
37:16That's why they were f***ing raw, but I'm going to f***ing fight, and I'm going to let my team know that this is where I'm supposed to be.
37:25I will also say this.
37:26Jayden, you're the other for dropping your plate today.
37:29We're factoring in the challenge as well.
37:30Yeah, the challenge too.
37:32100%.
37:32I don't think the challenge should be factored in.
37:34We're going off of service.
37:35I agree.
37:35I think that's petty.
37:36The challenge is part of the whole thing.
37:41I'm confused.
37:46Blue Team, have you reached the consensus?
38:00We have, Chef.
38:01Good.
38:01Thank God for that.
38:03John, Blue Team's first nominee and why?
38:06First nominee is Bradley, Chef.
38:08Struggled on garnish tonight.
38:10Entrees were waiting on their garnishes.
38:13Blue Team's second nominee and why?
38:16Blue Team's second nominee and why?
38:38Anthony, Chef.
38:40On appetizers, he was the lead for that station.
38:43He's got to own that piece of the puzzle.
38:44Anybody else considered?
38:47Yes, Chef.
38:48Who?
38:50Um, Jayden.
38:52Jayden.
38:53Why?
38:54The failure of the communication out of the fish station.
38:58Bradley, Anthony, step forward.
39:02Jayden, step up as well.
39:07Anthony, you and Jayden are standing a meter apart,
39:10and then the risotto comes up and the scallops are missing.
39:12What happened there?
39:14Chef, I'm not entirely sure what happened with the scallops.
39:16Chef, bottom line, um, is that there was a lack of communication from apps.
39:21I'm only cooking at one table at a time.
39:22You understand that?
39:23Yes, Chef.
39:25Bradley, where's your head right now?
39:28Chef, I was giving callbacks, and that completely confused me.
39:32I did not get...
39:33But stop there two seconds.
39:35What else could be in his brain?
39:36We're in the middle of service.
39:38Why was it so crowded?
39:39Nothing went out.
39:43F*** now.
39:44Anthony, why should you stay in Hell's Kitchen?
39:46Chef, I feel that I've been a top competitor, you know, in this competition as a whole.
39:50I f***ed up that ticket tonight.
39:51I made enough to admit that.
39:52But I bounced back within, you know, two minutes.
39:55I want to continue to keep cooking good food for you, Chef.
39:57But did you deserve to celebrate?
39:58Can I ask you that?
39:59No, Chef, and that's disrespectful, and I apologize.
40:01Get back your f***ing line.
40:06Thank you, Chef.
40:08Jayden, why did you stay in Hell's Kitchen?
40:10Chef, I also think that I've been a top competitor.
40:12I've been working really hard every day to be the best I can, and I'm not done here.
40:18Bradley, 30 seconds.
40:20I think that you believe in me.
40:21You would not have pulled me aside yesterday and told me that you wanted to see me step up
40:25as a leader if you didn't want to see me be pushed further.
40:28And I want to show you that I can do that for you, Chef.
40:33My decision is...
40:37Bradley.
40:41Jayden, f*** off back in line.
40:43Bradley, listen up.
40:44Yes, Chef.
40:45And listen carefully.
40:46Yes, I did talk to you last night because I was hoping you were going to bounce back.
40:51Yes, Chef.
40:52But that's two bad services in a row.
40:54Yes, Chef.
40:54Unacceptable.
40:55And it's clear that the light is not going to turn on any time soon.
40:59Heard, Chef.
40:59Give me your jacket.
41:00Thank you, Chef.
41:01I appreciate everything.
41:03Head up.
41:04Love you.
41:04Bye, Bradley.
41:05Love you, buddy.
41:05Bye, Bradley.
41:06Bye, Bradley.
41:08I don't believe I was the weakest link on the blue team.
41:11I've been extremely strong in these challenges, and I've shown Chef Ramsay that I have the cooking
41:17aspect down.
41:18It just wasn't up to speed with his brigade service.
41:22Blue team, listen up.
41:23You've shown brilliantly, individually, you've got to come together as a team, because the
41:30competition is wide open.
41:33Is that clear?
41:34Yes, Chef.
41:35Yes, Chef.
41:35Get the out of here.
41:37Yes, Chef.
41:38It's been a bad day for the blue team.
41:40I think we have no choice but to bounce back.
41:42I'm going to take charge.
41:43I'm going to step up as a leader and make sure that we can step our game up.
41:46Oh, it's game on now.
41:50Yeah, we're a team, but I mean, it's getting to the point where if I want to go any further,
41:54I've got to start thinking individually.
41:55I just feel so much gratitude right now.
42:00I thought it was like my worst service.
42:02I can't have another service like I had tonight.
42:04But I learned a lot.
42:08After another poor performance from the chef from the Bayou, the only thing left to say
42:12to Bradley is, goodbye you.
42:14Next time on Hell's Kitchen, Battle of the States.
42:22The presentation and the execution just weren't there.
42:24Will the comments of a tough judge.
42:27It's going to be a one.
42:28He is ruthless.
42:30Throw the chefs off their game.
42:32I'll get the scallops.
42:33Go.
42:34Like what the.
42:35Will anyone be able to bounce back at dinner.
42:38Come on.
42:38Give me a knife.
42:39Give me a knife.
42:40Give me a knife.
42:40Come on.
42:41Come on.
42:41Now, you know better than that.
42:42Or will things go from bad to worse for everyone?
42:46Now they're wrong.
42:47Come on, guys.
42:48All the heat's coming for you.
42:49Come on.
42:50Come on, Lisa.
42:51How long?
42:51Hit my hand, chef.
42:5230 seconds.
42:53I'm not focused.
42:54I'm losing my mind.
42:55We are disconnected.
42:56Show some fashion.
42:57It's a mind-boggling episode.
43:00Absolute.
43:01Next time on Hell's Kitchen.
43:03I have a panic attack.
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