Hells Kitchen - Season 24 Episode 01 Making a State-ment
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00:00This year's Hell's Kitchen competition is returning to Foxwoods Resort Casino in Connecticut.
00:13And Hell's Kitchen history will be made.
00:18Fans and potential competitors have packed this theater for the big announcement.
00:24Oh, oh!
00:30Hello, everyone. Welcome to the fabulous Foxwoods Resort Casino.
00:34Now, for the last 23 seasons, Hell's Kitchen has launched the careers of many great chefs.
00:40But this season is unlike any other season before.
00:44For the first time in Hell's Kitchen history, Chef Ramsay's team has scoured the country.
00:50New Mexico.
00:50Maryland.
00:51Mississippi.
00:52Looking for chefs from every state in the nation.
00:55Born and raised in Tampa, Florida.
00:57And after an exhaustive search.
00:59I'm going to hit a home run right into Hell's Kitchen.
01:02One person was selected from every state.
01:06I'm originally from a small town in Montana.
01:08It's a major part of who I am and where I'm from.
01:10It's why I wear hats that have 406 on it.
01:13Oh, they're showing videos of...
01:15Holy s***.
01:16They better not show my video.
01:18Hi.
01:19My name's Sidney Stickney.
01:21I'm from Charlotte, North Carolina.
01:23Warren Ramsey is a huge idol of mine.
01:25I look up to him very heavily.
01:28Immediately, I was like, no, why?
01:32I'm from Iowa, which is a huge pork steak.
01:34If you can't tell, it's a pork steak, a corn steak, lots of farms, lots of agriculture.
01:40Georgia has the best food culture in the country.
01:44It's this weird place where cuisines kind of all mix together to break all the rules of everything that we know.
01:50I see myself, and I'm like, look at that big goober up there.
01:52I can't wait to get in the kitchen and show Chef Ramsay what I can do.
01:56For the first time in history, this is Hell's Kitchen, Battle of the States.
02:02I'll see you there.
02:06Ladies and gentlemen, Chef Gordon Ramsay.
02:16Seeing Chef Ramsay in the flesh, first of all, the man's just so beautiful.
02:20Like, has no business looking like that.
02:25That is way too much.
02:29Welcome.
02:30It is indeed the Battle of the States.
02:34Battle of the States.
02:35Oh, my God.
02:36Like, I'm representing all of New York right now at the age of 21.
02:39Like, this is craziness.
02:41Joining me are my two phenomenal sous chefs.
02:45I've seen the men in the blue kitchen.
02:47Please give it up for Chef James Avery.
02:50Ladies and gentlemen.
02:54And, overseeing the women in the red kitchen, season 17 winner, Chef Michelle Tribble.
03:03Seeing Chef Michelle, I actually watched her win season 17, and she was one of my favorites.
03:08I look up to her.
03:09We're also the same height, so I think that helps a little bit.
03:12But I'd also like to introduce our amazing, incredible major D, Mourinho.
03:15My team has identified 50 incredible chefs from the 50 states across this great country.
03:25But after interviewing and analyzing the group of 50, they have handed to me the top 20 chefs.
03:35Oh, God.
03:36We've come all this way just to get turned away.
03:40Like, my heart is in my ****.
03:43Look.
03:44Right.
03:44Is everybody ready?
03:46Let's get started.
03:48It was the first state in the union from Delaware.
03:51Anaya.
03:55Holy ****.
03:56I'm first.
03:57Like, oh, my God.
03:58Like, Gwyneth Ramsey said my name.
04:00Welcome, Anaya.
04:02And he said it right on top of that.
04:04First one up.
04:04How does that feel?
04:05Oh, my God.
04:06I feel like...
04:07Excited, scared.
04:10Oh, my God.
04:11It is Hell's Kitchen, not America's Got Talent.
04:13Right?
04:15Just in case we got the wrong memo.
04:18Next, from the great state of North Carolina, Sydney.
04:26Welcome, Sydney.
04:27Nice to meet you.
04:29You feeling good?
04:30Very good.
04:31Better with the sash.
04:34Okay.
04:35Next up, from Montana.
04:37Chase.
04:42Chase, welcome.
04:43Feeling good.
04:44Doing great, Jeff.
04:45Next up, from Alaska, it's Carlos.
04:50From Maryland.
04:52Pat, ladies and gentlemen.
04:54From the Garden State of New Jersey, it's Chris.
04:59From Rocky Mountain, Colorado, Paul.
05:02Deb, Deb, Deb, Deb, Deb.
05:05Love the passion, Paul.
05:07Love the passion.
05:08Right.
05:09Next up, from Florida, Jada.
05:13From Rhode Island, Karen Marie.
05:17Next, from Iowa, Anthony.
05:22From the Golden State of California, Lisa.
05:25Holy crap, he picked me out of thousands of people.
05:30Welcome.
05:30Oh, my God.
05:31You okay?
05:33Yeah.
05:34It's just such a good feeling.
05:36You're hugging me now, but I'm not sure he can be hugging me later.
05:38Yeah.
05:39Okay.
05:40From Louisiana, Bradley.
05:42All the way from Oregon, Alexandra.
05:47From Texas, Henry.
05:49From New Hampshire, it's Antonio.
05:53Chef says that there's only 20 people that are going to be called.
05:59What the hell?
05:59I mean did I come out here for for nothing next from South Carolina Elena
06:09Well, thank you. Thank you. Give me a baby to kiss really good fantastic
06:18Next from the great state of New York Maddie
06:21From Massachusetts Jada
06:28Only a couple of spots left from Nevada. It's Ellie
06:42Ladies and gentlemen, we have 19 talented chefs which means there is only one spot remaining
06:51The final chef joining season 24 Battle of the States is
06:56From Georgia, please welcome John
07:01Finally it's my turn. I feel like I'm not just representing myself. I really am representing Georgia
07:06I might have been picked last but as the good Lord says the first shall be last and the last shall be first
07:12The winner will become my head chef at Hell's Kitchen
07:18Foxwood Resort Casino
07:21How good is that?
07:26Now even basically use that job
07:30Includes a prize worth a quarter of a million dollars ladies and gentlemen
07:37They had to win $250,000 would go a long way my wife, but I just bought our first house and we want to do some
07:44Um, um, um, um, what's the word I'm looking for?
07:50Renovation
07:52It is time for your first big challenge. All of you will have 45 minutes to create your unique signature dish
07:57To really put yourself and your state on the map. Are you guys ready to do battle?
08:03Yes, yes, yeah
08:04Then what the are you waiting for?
08:05Your time starts now
08:07Time starts now.
08:13Let's go!
08:19Cook with pride!
08:22You shouldn't be here.
08:23I don't care about your piece!
08:25I know!
08:26I'm tired of it!
08:26Oh, no.
08:28Are you serious?
08:29I'm not laughing.
08:31Get out!
08:32Enough's enough.
08:34Oh my god.
08:36For the 24th time, the Battle of the States, let's go.
08:40Get ready for a culinary clash.
08:43You're up.
08:44That's the end.
08:44You're up.
08:46As chefs representing their state.
08:48You can't put a southern boy on the grill
08:50and then act like they don't know what they're doing.
08:52Give it their all.
08:53Let's get it, baby.
08:54Go!
08:54One team, one team.
08:55For the chance of becoming head chef at Hell's Kitchen
08:58at the Foxwoods Resort Casino in Mashantucket, Connecticut.
09:01Yeah!
09:03The chefs will live and compete at Foxwoods.
09:06One of the largest resort casinos in the United States.
09:09Come on, come on.
09:10We've got to beat the boys.
09:11Let's go team.
09:12Battle lines will be drawn.
09:13Give me a knife!
09:14Give me a knife!
09:15I'm not going to yell that for the .
09:16Respectfully, everybody just shut the up.
09:18Respectfully, don't snap at me.
09:19And conflict will ensue.
09:21You don't let me finish my sentence.
09:24Let's go!
09:24As Chef Ramsay cranks up the pressure.
09:27Come here!
09:28Yes, Chef!
09:29We're looking like a bunch of idiots.
09:31Hey, you'll get arrested in a minute.
09:33What the happened?
09:36I don't know how much more of this I can take.
09:37Find out which of these state reps.
09:40You ready to go?
09:40Let's go.
09:41I'm from North Carolina.
09:42This is what I live for.
09:44Are in a state of denial.
09:46It looks like cats puked up in there.
09:47Oh, no.
09:48I'm just going to hide under the table now.
09:50And which chef will emerge from the fray.
09:53I'm ready to go.
09:53Nice to cook the lamb.
09:55To put their state on the map.
09:57You are representing the state of New York.
09:59Yes, Chef.
10:00Stop in the cold room.
10:01Yes, Chef.
10:02And come back with your state of mind in check.
10:05Strap in for an adrenaline-pumping season.
10:08Ooh!
10:09State pride and personal ambition is on the line.
10:12I'm strapped!
10:13Oh, damn it.
10:14Fat Joe's about to be skinny, Joe.
10:16Now get it together!
10:17No, I see.
10:18Dude, I'm sorry.
10:19But there can only be one winner.
10:21Oh, my god.
10:22On this season.
10:23Hang on!
10:24Suck it!
10:25We're pointing out we're out of control,
10:26and we're about to go up in flames.
10:27Oh, my god.
10:28So speed up!
10:29Of Hell's Kitchen.
10:30Let's do it!
10:31Battle of the States.
10:33High five.
10:34yourself.
10:49Behind?
10:50All right, I'm coming down.
10:51On your back.
10:52How are y'all doing, ladies?
10:53Good, Chef.
10:54Remember, guys, one team.
10:55One team.
10:56Immediately, once the timer starts.
10:57Coming behind, coming behind.
10:58Down the line in between.
10:59There is just so many things going on.
11:02Are you kidding me?
11:03My brain scatters into a million pieces.
11:06What you got going on?
11:07I got a cashew-crusted halibut with a cherry apple bourbon.
11:11Burn them.
11:12Listen, do a rapid reduce.
11:13Get two pans down, get them hot, and go back and forth.
11:14Thank you, Chef.
11:15Come on, now.
11:16Being from Alaska, last night I only had one hour of sleep.
11:20So the jet lag is hitting me very hard.
11:24Man, none of my is cooking.
11:25What you working on, Sydney?
11:26Hi, Chef.
11:27I'm making a pan-seared salmon, a wasabi palm puree, and an orange miso glaze.
11:38I can feel my butt poking out of this dress.
11:41I'm like, I need you to stay down.
11:43I don't have time to pull it down every five seconds.
11:46I decided I'd be cute, and I'd wear this dress.
11:49However, I didn't really think I'd be, like, running around in the kitchen.
11:52My ass is out.
11:53Not okay.
11:54It's the last time that happens, let me tell you.
11:57That was not intentional, I swear.
12:00What you got going on, man?
12:02Some Jersey corn?
12:03Yeah, some Jersey cooking.
12:04We're doing some seared quail and stuff.
12:06We're doing a corn Jew.
12:07I try to think about things that people are not going to do.
12:10And I don't think no one's going to touch quail.
12:12What I do for a living is I'm an educator.
12:14I teach people how to cook.
12:15Oh, no.
12:16It looks nasty over here.
12:18Do I see Chris using white bread?
12:20For what?
12:21For sandwiches?
12:22What's this going to be for?
12:23My Jew.
12:24I don't want it to run.
12:25Are you thinking it with bread?
12:26Yeah.
12:27Yeah.
12:28Okay.
12:29They're going to see me and think, as an educator, what do you know about cooking?
12:32You're going to find out.
12:35That's it.
12:36You're at about 15 minutes right now, ladies.
12:38Yes!
12:39You good, girl?
12:40Oh, hell yeah.
12:41We're a few hours away from our first reward.
12:43What do you mean?
12:44You know it, girl.
12:45I love Anaya.
12:46I feel like we've been cooking alongside each other for years.
12:49It look good?
12:50Oh, yeah.
12:51I already know we're going to make great friends because she seems kind of like me.
12:56I definitely know she's going to be some steep competition.
12:59I can see it just by working next to her.
13:00Looks good?
13:01Ain't going to be too thin, but it's slicing.
13:02What are you making?
13:03So I have a speck-wrapped rainbow trout.
13:04This dish is me on a plate because it's complex, round, flavorful, just like me.
13:20This is not working.
13:21This is not working.
13:22I'm getting a little discouraged because the key to this dish is to have thin specks so
13:29that you don't overcook your trout.
13:33Come on, .
13:34My speck is too thick.
13:38Ladies, five minutes to go.
13:39Heard, chef.
13:41This thing.
13:44Well, let's cook something.
13:47I'm second guessing myself on my internal cook.
13:51So I throw it back in the oven.
13:53Just kind of like panicking without panicking.
13:56I haven't asked you what you're making yet, have I?
13:59Yes.
14:00Um, I am making a watermelon tuna.
14:03I am using this as my opportunity to show Chef Gordon Ramsay exactly who I am on a plate.
14:11And that plate is vegan.
14:13Are you vegan?
14:14I am.
14:15Are you a vegan?
14:16Yeah.
14:17I'm sorry, did you say you're vegan?
14:18I am.
14:19Oh, great.
14:20Everyone looks at me like I have three heads.
14:22I know it's bold, but I am here to make bold moves.
14:25How many vegans do we have in here?
14:27I'm pretty sure it's just me.
14:29What do we got going on over here?
14:32Doing a crispy skin duck.
14:33With what in it?
14:34Uh, caracara and juniper.
14:36I am always working to make the craziest concoction that someone might not even want to try.
14:42But when they put it in their mouth, they are going to want more and more and more.
14:47My duck's not ready.
14:48That's way undercooked.
14:49I'm not sinking this first ship, dude.
14:52Yeah, I know.
14:53Final two minutes, guys.
14:54Let's go.
14:55Final two minutes, Chef.
14:56We should be plating.
14:57Plating now, Chef.
14:58Let's go, ladies.
14:59Let's get to the pass.
15:00All right.
15:01Going with that.
15:02Gorgeous.
15:03Look at that fish.
15:04I know, right?
15:05That's a thicky, too.
15:06Finishing touches, ladies.
15:07Oh, I nailed that duck.
15:09Yeah.
15:1010, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
15:25Right.
15:26Are you guys ready for the Battle of the States to begin?
15:28Yes, Chef.
15:29Let's begin with Ellie up against Paul.
15:32Let's go.
15:33The first matchup in this historic Battle of the States will see Nevada versus Colorado.
15:40Dishes up.
15:41Chef Ramsay will score each dish from one to five.
15:45The team with the highest score will win the challenge.
15:49Ellie.
15:50Yes, Chef.
15:51Take me back to the beginning of this culinary journey.
15:53How did it start?
15:54I was about 14 years old, and I went to culinary school along with high school at the same time.
15:59But you started at 14.
16:00How old are you now?
16:0125.
16:02Just turned.
16:03Wow.
16:04I was a sous chef at 21.
16:05I am a fiery little girl, and I don't take any .
16:08And I work my ass off in the kitchen every day, Chef.
16:11That has not been an easy journey.
16:13I've had to push myself to go forward when everyone else wanted to see me fail.
16:17So this is my time.
16:18Busy girl.
16:19We love that house, Chef.
16:20Very busy, yes.
16:21Right, dish-wise.
16:22So today I have for you a ricotta gnocchi and a pesto cream sauce and a little bit of burrata.
16:29Yeah, it's simple.
16:30You know that.
16:31Yeah.
16:32I think the gnocchi needs a touch more seasoning.
16:33Okay.
16:34But it's hearty.
16:35Yeah, it's a good start.
16:36Thank you, Chef.
16:37That's a three out of five for me.
16:38Well done.
16:39Thank you, Chef.
16:40Good job.
16:41Uh, Paul.
16:42How are you feeling?
16:43Uh, a little nervous, Chef.
16:44You're from Colorado, right?
16:46Uh, yes.
16:47Go on.
16:48Go on.
16:49Uh, couldn't find anything I really enjoyed in college, so I went to culinary school.
17:01Good.
17:02Good, good.
17:06Dish?
17:07Yeah.
17:08It is a ricotta nudie.
17:10Ah.
17:11Nudie, and I've just got a gnocchi.
17:15I'm gonna pass on Paul's nudie.
17:17Hard pass.
17:18I don't want anybody's nudies except my boyfriend's, so.
17:21Uh, it is with a roasted tomato sauce and a tomato medley.
17:27Yeah, it's a shame because I've got more tomato than I have nudie.
17:31You're sort of almost hiding your nudie.
17:35This is a two, Paul.
17:38Sorry, Chef.
17:39Don't worry about it, brother.
17:42At least it wasn't a one.
17:44From Florida, Jada and Iowa.
17:47Anthony, let's go.
17:48Woo!
17:49Let's go.
17:50I love this battle, the states theme.
17:52I think my competitors should definitely be intimidated.
17:55Like, I'm representing Florida, and my flavors are bright and bold, just like Florida.
17:59Uh, Jada, how long have you been cooking?
18:01My love of cooking started from a very young age.
18:03I always say, like, when people were watching cartoons after school, I was always watching,
18:07specifically, you.
18:08So you're saying I'm old?
18:10No!
18:11Well, you're correct.
18:12No, no, no.
18:13How old are you?
18:1422 years of age, Chef.
18:15Wow.
18:16I've always had to prove myself.
18:17I've always been the youngest in every kitchen.
18:18Even now that I run my own brigade of 10 extremely talented gentlemen.
18:23Your brigade is 10 guys?
18:24Yes.
18:25Wow.
18:26Off the gate, I'm like, Jada, she's that bitch.
18:29Give us an insight to the dish.
18:30What did you make?
18:31Crispy skin salmon.
18:32It's Koshikari rice.
18:33It's the same rice we use at our restaurant to make our sushi.
18:36The salmon is cooked beautifully.
18:37The colors pop.
18:38It's very elegant.
18:39Well done.
18:40Thank you, Chef.
18:41Thank you so much.
18:42Yeah, Jada.
18:43Yeah, with your five.
18:44Hell yeah, girl.
18:45And I knew she was a badass.
18:46I knew it.
18:47Anthony, take me back to the beginning, growing up in Iowa.
18:48You know, Iowa's kind of a small state.
18:49It's been misinterpreted that it's not, you know, a big culinary state.
18:50Mm-hmm.
18:51I got lucky to work for some guys that has won some James Beard awards.
18:52Around 18, I decided to move to Chicago.
18:53And then, um, finally ended up winning a star with a team as a junior Sioux.
18:54Amazing.
18:55Now I'm the executive Sioux at a place called Pickle Palace.
18:56So, hold on a minute.
18:57Pickle Palace.
18:58Pickle Palace.
18:59The executive Sioux of a multi-level dining pickleball place.
19:00Yep.
19:01Right.
19:02Show me the dish.
19:03So, it's, uh, seared duck breast.
19:04Oh, yeah.
19:05You know, Iowa's kind of a small state, and it's been misinterpreted that it's not, you know,
19:07a big culinary state.
19:08Mm-hmm.
19:09I got lucky to work for some guys that has won some James Beard awards.
19:10Around 18, I decided to move to Chicago.
19:11And then, um, finally ended up winning a star with a team as a junior Sioux.
19:13Amazing.
19:14Now I'm the executive Sioux at a place called Pickle Palace.
19:15So...
19:16Hold on.
19:17Pickle Palace.
19:18The executive Sioux of a multi-level dining pickleball place.
19:22Yep.
19:26Mango, charred ginger puree.
19:28Uh, visually, the colors are fantastic.
19:30Thank you, chef.
19:31The cook on the duck is beautiful.
19:32It's even.
19:33The fat's been rendered.
19:34Do you miss cooking like this?
19:35I do, chef.
19:36Been a while since I've kind of been in the fine dining ring, but I know I know what I
19:40know, and I'm excited to show what I know.
19:42It's a resounding five.
19:43Congratulations.
19:44I appreciate it, chef.
19:45Good job.
19:46All right.
19:47I got a five.
19:50What?
19:51I felt like I was in the highlight zone.
19:54It was crazy.
19:55Up next, Cara Marie from Rhode Island and Jaden from Massachusetts.
19:59Let's go.
20:04Cara, take me back to the beginning.
20:06How did you fall in love with cooking, and where was it?
20:08Um, it was through my nani, my Italian grandmother.
20:10I was very, very small.
20:12Maybe three.
20:13Wow.
20:14And I've been cooking ever since.
20:15Um, show me your dish.
20:16Is it a nod to, uh, nana, or...?
20:18No, it's actually a totally opposite direction of nani.
20:21Mm-hmm.
20:22Um, this is a crispy fried watermelon tuna.
20:26Watermelon.
20:27Yes.
20:28Watermelon.
20:29Fake tuna.
20:31Yes.
20:32You're meeting and cooking for Chef Ramsay.
20:37You might only get to do this once in your life if you're lucky.
20:40And you make him a watermelon?
20:43Uh, Jaden, help me out.
20:46Chef, I wish I could.
20:47It's the signature dish challenge, with each chef battling for their state.
21:02Um, this is a crispy fried watermelon tuna.
21:06And Rhode Island's Cara Marie's dish has Chef Ramsay asking questions.
21:12Watermelon.
21:13Yes.
21:14Watermelon.
21:15Watermelon.
21:17Fake tuna.
21:18Yes.
21:19OK, so why?
21:20Because I'm vegan.
21:21Vegan, right.
21:22Yes.
21:23You're not cooking for yourself.
21:24You're cooking for me, trying to impress me to get five to get your team to victory.
21:32The flavor profile is good.
21:34The watermelon's got a really nice, uh, sort of charred aspect to it.
21:37But there's too much rice and insufficient melon, which is a shame.
21:40It's a two out of five.
21:41Thank you, Chef.
21:42I get it.
21:43You're a vegan.
21:44But that's not good for us.
21:45Like, being a vegan doesn't mean you can't cook meat.
21:47Looking to put the men ahead is the representative from Massachusetts, Jaden, a sous chef who has
21:59just served his angry shrimp to Chef Ramsay.
22:01The heat on the shrimp is delicious.
22:02It's a bloody good dish.
22:03It's a very strong four.
22:04Congrats.
22:05Thank you, Chef.
22:06Ah, well done.
22:07Go.
22:08All right.
22:09Go.
22:10All right.
22:11Go.
22:12All right.
22:13All right.
22:14The next battle features Elena, a line cook representing South Carolina, and Antonio,
22:18an executive chef from New Hampshire, who has prepared a spiced pork chop.
22:23Pork chop is all about elevating it.
22:24You've done just that.
22:25It's a very solid four.
22:26Well done.
22:27Thank you, Chef.
22:29Good job.
22:30Good job.
22:31All right.
22:32Elena, tell me how this journey starts.
22:34Um, I blew up the microwave in high school.
22:37I did not know that aluminum foil didn't belong there.
22:42So that was your calling?
22:43They're like, you need to learn how to cook.
22:45Holy .
22:48Maybe we should hide the tin foil from this girl so she doesn't blow the place up.
22:52So we have a speck-wrapped rainbow trout.
22:56Wow.
22:57Stuffed with sage mascarpone.
22:58Where the is the trout?
22:59It's under the speck.
23:00Do I have to go fishing?
23:02Yes.
23:03I know, but trying to get in there.
23:04Look, I'm slicing now, right?
23:05And then the fish is so scared it jumps out.
23:09I'm thinking anything over a two I feel is good.
23:16It's a real shame because the flavors are there.
23:20It's a three.
23:21All right, Chef.
23:22Thank you, Chef.
23:23Up next, Kat from Maryland.
23:25Woo!
23:26And Chris from New Jersey.
23:27Let's go.
23:28I get to represent New Jersey.
23:30Like, I feel like I'm the chosen one.
23:33Thank you, Chef.
23:34Let's go.
23:35Chris, your current position, and what do you do?
23:37Right now, I am a culinary arts instructor.
23:39You're an instructor?
23:40You said?
23:41Yes.
23:42I have a culinary teaching kitchen inside of a gel.
23:44Wow.
23:45I teach men and women how to cook to get a career.
23:48Use culinary to change their life.
23:49Smart.
23:50Because culinary is life-changing.
23:51Very admirable.
23:52Chris, describe the dish, please.
23:53It's a spicier quail with charred English peas and a corn juice.
23:58Matt, do you cook food like this in the jail?
24:01Yeah, actually.
24:02What?
24:03Yeah.
24:04I want them to have the opportunity to work at any restaurant they want to.
24:06The crab's cooked beautifully.
24:07Could have done with 30 seconds less.
24:09I'm going to give your gel bird a four.
24:12Four out of five.
24:13Good job.
24:14Let's go.
24:15Next up is Kat, a chef representing the state of Maryland with her codfish croquette.
24:21In Baltimore, we call them coddies.
24:23Cod's cooked beautifully.
24:24Thank you, Chef.
24:25Really beautifully.
24:27It's a delicious dish.
24:28It's rustic.
24:29It's charming.
24:30I think it's you on a plate.
24:31It's a resounding four.
24:32Congrats.
24:34Very good.
24:35Chase, an executive chef from Montana, is serving Chef Ramsay his take on a home state
24:39classic.
24:40Elk tenderloin with a goat cheese-infused mash.
24:43It's an embodiment of my hometown.
24:45We have a large migratory elk herd there.
24:47It's a delicate, dainty protein that has very little fat.
24:51Very good indeed.
24:52It's a very strong four.
24:53Well done.
24:54Thank you, Chef.
24:55Really well done.
24:56Cudos.
24:57Anaya, a sous chef battling for Delaware, tries to impress Chef Ramsay with one of his
25:02favorite dishes.
25:03Crab cakes.
25:04I'll just let you know that I love crab cakes, right?
25:07So my bar is very, very high.
25:09Yeah, listen, I like it.
25:12It's a very strong four.
25:13Well done.
25:14Thank you, Chef.
25:15Really good job.
25:16Okay, up next, Maddie from New York and John from Georgia.
25:20Let's go.
25:21Let's go, guys.
25:22Right, John.
25:23Give me an insight into your home life.
25:25I've kind of built a great life.
25:26I'm very excited about it.
25:27I've got six kids.
25:28Six?
25:29Six kids.
25:30I've got six.
25:31You know the life.
25:32I think coming to Hell's Kitchen would be like a vacation to get away from the wife
25:33and the kids, no?
25:34Don't tell Chef.
25:35No.
25:36There's always lots of love around my house.
25:37I have a special needs son.
25:38I love him to death.
25:39And all I can think about is how much I wish he was here.
25:40We literally walk to the garden each day.
25:41Pick what we're going to have.
25:42And that's what's going to be our dinner that night.
25:43So I live on a 12-acre homestead.
25:44Wow.
25:45So I got tired of not being able to find the vegetables and things that I wanted.
25:48So I started growing them myself.
25:50We enjoy everything from chickens, ducks, vegetables, you name it.
25:53Proper farm-to-table stuff, yes?
25:54Yes, Chef.
25:55Tell me about the dish and why have you cooked it.
25:56So Chef, being the guy from Georgia, it was only proper that I bring you chicken and
26:00waffles.
26:01What the ?
26:02Like, what?
26:03What?
26:04What?
26:05What?
26:06What?
26:07What?
26:08What?
26:09What?
26:10What?
26:11What?
26:12What?
26:13What?
26:14What?
26:15What?
26:16What?
26:17What?
26:18What?
26:19What?
26:20What?
26:21What?
26:22What?
26:23What?
26:24Chicken and waffles.
26:25I don't even know if I would have the courage to lift the dome up.
26:29You got me excited with all the farm-to-table stuff.
26:32So, Chef, being the guy from Georgia, it was only proper that I bring you chicken and
26:46waffles?
26:47It's the Battle of the States Signature Dish Challenge.
26:50You got me excited with all the farm-to-table stuff.
26:53And John, a father of six who grows his own food, has surprised Chef Ramsay with a Southern
26:59classic.
27:00I want to glutton you up just a little bit, Chef, before I bring on the healthy stuff.
27:04Tell me about the chicken.
27:05What's the dredge on there?
27:07An herb spice blend, flour, cornstarch, buttermilk.
27:11A lot of guts doing chicken and waffles on your signature dish.
27:15It's a very strong four.
27:16Well done.
27:17Thank you, Chef.
27:18Really well done.
27:19Thank you, Chef.
27:20Right, Maddie, first of all, how old are you?
27:21I'm 21.
27:22Wow.
27:23One of the youngest in the competition.
27:24Yeah.
27:25I was actually a sous chef at 18 and a co-owner of a restaurant at 19.
27:28And I started a catering business at 21.
27:30What did you do on your 20th birthday?
27:31That is an incredible history.
27:33People just kind of look at me like I don't have any idea what I'm doing, but I've accomplished
27:37more in my young age than most people have that are twice my age.
27:41I'm from New York.
27:42I'm tough.
27:43I'm ready to go.
27:44And I'm ready to show everybody what you got.
27:45Tell me about the dish.
27:46What have you cooked?
27:47So I made a veggie stir fry over basmati rice with a marinated strip steak.
27:52It's cooked beautifully.
27:54Thank you, Chef.
27:55Rice needs a touch of seasoning, and it looks like it's rushed.
27:58But the protein and the veg are delicious.
28:00I'm giving you a strong four.
28:02Well done.
28:03Thank you so much, Chef.
28:04Good job.
28:06The next battle will see Sydney, an executive chef from North Carolina, going up against
28:11Carlos, another executive chef from Alaska.
28:14Carlos, has cooking always been your passion?
28:16Actually, Chef, no.
28:17My original passion was professional skateboarding.
28:19Who told you you weren't going to make it as a skateboarder?
28:22I kind of told myself.
28:23I wasn't expecting it to be so alone.
28:25I'm used to hanging out with family all the time.
28:27I have five little sisters, and so I kind of wanted to show my little sisters what it takes
28:31to be an adult and taking care of the family and providing.
28:34Family is a little more important to me.
28:35Yeah?
28:36Love that.
28:37So you've come a long way from Alaska to present me your signature dish.
28:40A cashew crusted halibut with a cherry apple burr blanc and a basmati rice pilaf.
28:45How did you cook the halibut?
28:47Um, I crusted it and then I shallow fried it and finished it off in the oven.
28:52The big problem I've got here is just so overcooked.
28:54It's such a shame.
28:55And don't forget that crust will absorb moisture.
28:58So if anything, it should be undercooked.
29:00It's a two, Carlos.
29:01What a shame.
29:02Sydney, take me back to the beginning.
29:04How did this career start?
29:05I started cooking probably as soon as I could reach the top of the stove.
29:09And then when I was 12 years old, I was diagnosed with Crohn's disease.
29:12Damn.
29:13Crohn's definitely poses an everyday struggle in the kitchen.
29:18I'm not supposed to eat all these things.
29:20They cause inflammation or discomfort or whatever.
29:23It's just something that I have to live with and it's not something you can see.
29:26Pretty much everyone told me I couldn't be a chef.
29:28They wanted me to give up the only dream and the only love I've had my whole life.
29:32And I basically told them to off.
29:34I love the persistence.
29:35Tell me about the dish.
29:36Pan-seared salmon, wasabi, goat cheese, palm puree.
29:41It's delicious.
29:42The fish is cooked beautifully.
29:43Thank you, chef.
29:44Really beautifully.
29:45It's a very strong four.
29:46Well done.
29:47Thank you, chef.
29:48Good job.
29:49Thank you, chef.
29:50Up next, from Oregon, Alexandra.
29:52And from Louisiana, Bradley.
29:54Let's go.
29:56Alexandra, give me an insight to the beginning of this journey.
29:59My parents owned restaurants.
30:01You grew up in restaurants?
30:02Yeah.
30:03My dad was a son of Greek immigrants.
30:05I was doing every single job.
30:07Prep cooking as a child.
30:08Dishwashing.
30:09Hosting or waiting tables.
30:10My first memory is sitting on a big wood block cutting board.
30:12My mom would put these tubs out of souvlaki and she'd let me take the Greek oregano off the branches.
30:17My other job, I had a larger brigade.
30:19I was an executive there, but I wanted to be closer to where my kids were.
30:22That girl can talk her ass off.
30:26Your dish.
30:28All right.
30:29Describe it.
30:30So what I have here is I have...
30:32Oh!
30:33Don't worry.
30:34I have a crispy skin chicken thigh on top of Greek lemon potatoes.
30:39Yeah, I mean, it looks like a big fat Greek mess, but it actually tastes delicious.
30:43Right?
30:44Fair enough.
30:45I just want to work with you on the plating.
30:47Elevate that.
30:48It's a four.
30:49Thank you, chef.
30:50It's a very strong four.
30:51Bradley, give me an insight to the beginning of the journey.
30:53How did we start cooking?
30:54At the age of 13, my mom became addicted to crack cocaine.
30:59I'm sorry.
31:00Yeah.
31:01And so I was fending for my brothers and I had to cook for them a lot.
31:05And that's where the real passion started for cooking because I realized that I really love to do it.
31:11It says a lot when you get dealt that dysfunctional card.
31:14I was dealt with similar, but to become a parent at sort of 14 and take that responsibility...
31:18Good for you, man.
31:19Well done.
31:20Tell me what's under there.
31:21A crispy skin duck breast with a caracara juniper soube.
31:26Duck is nailed.
31:28Thank you, chef.
31:29Yeah.
31:30Um...
31:31It's a five.
31:33My brothers and my mom are going to be so proud of me representing Louisiana and getting
31:42a five star on the first round.
31:45And it all comes down to this, the final two states.
31:48From California, we have Lisa from Texas.
31:52Henry, let's go.
31:54California and Texas going head to head.
31:56It was the battle of the two biggest states, except everybody that lives in California is
32:01currently moving to Texas, so I'm trying to represent.
32:04How do we start this career?
32:06I originally went to the Air Force.
32:08Six years of that, GI Bill came out, culinary school.
32:11Good.
32:12Tell me about the dish.
32:13What's under there?
32:14We have ricotta gnocchi with vodka sauce.
32:18This really has to, like, knock it out of the park.
32:20I got to wow him.
32:21Yeah, this is good.
32:23Gnocchi is so hard to pull off.
32:25I wouldn't say it's simple, because you've elevated it, right?
32:27Yes, Chef.
32:28It's a four.
32:29Thank you, Chef.
32:30All right.
32:32Lisa, give me an insight to the inspiration.
32:34Um, last year of September 1st, I gave birth to my daughter.
32:39So I had to let go of my chef de cuisine position in San Diego.
32:42But that is why I'm here today, to bring back my passion and to get this position.
32:47Wow.
32:48That's a big sacrifice to be away.
32:50I miss her.
32:51I bet.
32:52I just want to try to spend more time with my daughter.
32:54But I do seek this opportunity to grow, to, you know, become a chef again in Hell's Kitchen,
33:01and not stop pursuing my dream.
33:03Um, right, tell me about the dish.
33:05What I have for you today, Chef, is, um, a mofongo dish, grilled Angus steak cooked medium,
33:10and, uh, fried planting.
33:12I'm really scared, because right now we need a five.
33:15It doesn't look visually appealing, so I'm a little bit nervous.
33:20I'm gonna at least, uh...
33:22It's a tough one.
33:24It's a tough one.
33:36It's the final round of the Battle of the States Signature Dish Challenge.
33:40What I have for you today, Chef, is a mofongo dish, grilled Angus steak cooked medium, and, uh, fried planting.
33:46And Lisa from California needs a perfect five to secure a tie for the red team.
33:52Cuban Puerto Rican food is very hearty.
33:54It's really messy.
33:55It's all over the plate.
33:56It's hard to elevate something that sometimes shouldn't go that high.
34:00Everything is exceptional.
34:02Thank you, Chef.
34:03I wish I could give it a six.
34:04I can't.
34:05It's a five.
34:06Congrats.
34:07Yeah!
34:08Where do you go?
34:09Representing California with my dish, I feel so proud.
34:12So it's just an amazing feeling, and it's only gonna push me to keep going harder.
34:16Right, uh, we have a tie.
34:19The winner is gonna be decided by the overall outstanding dish.
34:26The top two dishes, for me, are the Bradley and Lisa.
34:30One dish does have the edge.
34:33Congratulations goes to the red team, Lisa.
34:38Lisa.
34:39Yes!
34:40Winning this was amazing.
34:43It tells me that I'm here for a reason.
34:45Listen up, ladies.
34:46All of you are about to experience a breathtaking day on board a 120-foot yacht.
34:51Oh!
34:52What's up?
34:53Rhode Island is rocking it out in Hell's Kitchen, and I am pumped.
35:03Oh!
35:04Yes!
35:05Uh, men, you'll be preparing the Hell's Kitchen Dining Room right here, ahead of our first
35:10dinner service tomorrow night.
35:12Truckloads of tables, chairs, dishes, linen are arriving to be unpacked and set up.
35:19Well done, ladies.
35:20Off you go.
35:21Thank you, Chef.
35:22Thank you, Chef.
35:23Oh, wow.
35:24Here's where y'all are gonna be.
35:25Oh, my God.
35:26Look how cute it is.
35:27Oh, my God.
35:28I love this so much.
35:29Oh, look at these chairs.
35:33My favorite room in this dorm is the couch.
35:37I flew to Chicago with a pocket knife.
35:39You know, I use that bag for work, so I have a knife in my bag in case.
35:42Just a little paring knife or whatever.
35:44I just didn't realize it.
35:45And no one noticed it?
35:46No.
35:47I don't think you should tell anyone that.
35:49I got the whole freakin' pat down on the way here.
35:54Like, I got full cupped.
35:55Really?
35:56I was like, bruh.
35:57You've been patted down on forever.
36:08Yay!
36:09Hello.
36:10Welcome aboard.
36:11Hi.
36:12Hi, Captain.
36:13Look at this.
36:14Look how beautiful.
36:15Beautiful.
36:18Wait.
36:19One more for Lisa, too, for winning.
36:21Yay!
36:24I'm a fun go, right?
36:26Cheers, girls.
36:27Whatever it was.
36:28Everybody's so sweet and so kind.
36:30I think it might be a facade.
36:32You were the one that got us here, so let's go.
36:34Maybe you'll peel back the mask as we get into it.
36:38So we'll see.
36:39Woo!
36:40Woo!
36:41Woo!
36:42Woo!
36:43Woo!
36:44Woo!
36:45Woo!
36:46Woo!
36:47Woo!
36:48Woo!
36:49Woo!
36:50Woo!
36:51Woo!
36:52So Chef Ramsay pulls up looking like James Bond.
36:55Woo!
36:56I did not want to miss out on this party.
36:57Come on.
36:58Woo!
36:59Woo!
37:00The aura.
37:01It's like, ah!
37:02Let's sit down.
37:03Come on.
37:04Sit down.
37:05Sit down.
37:06Sit down.
37:07Let's go in the hallway.
37:08And we need to move everything that is there in the dining room.
37:11Then we have to unwrap.
37:12And then I'll tell you where to put the tables, OK?
37:14We have to move all the furniture in.
37:16We have to un-plastic wrap it all.
37:18It's like Christmas.
37:19I hope you didn't do your manicure.
37:22Because you're going to lose your nails on this one.
37:25How are you feeling?
37:26Feeling good?
37:27No longer bricks.
37:28I'll tell you that, Chef.
37:29No.
37:30You have to stop bricks.
37:32This is the best way to start my journey in the Battle of the States.
37:36Sitting with Gordon Ramsay, I obviously look at him like an idol as everybody does it to
37:40this competition.
37:41But he's real.
37:42Like, he's a person.
37:43Early in your career when you were younger, is there anything that you would have changed
37:46or done differently if you could?
37:48Don't take a job for money.
37:50Take it for experience.
37:51Money will come.
37:52Just get through.
37:53Because there's a tiny window, isn't there, from sort of 18 to 28 to get that knowledge.
37:56How do you balance being a family man and also being so busy?
38:00The balance is hard.
38:01We don't spend a lot of time together, but the time we do have is quality.
38:05It makes you appreciate time.
38:06The minute you feel that you're the best chef in the kitchen, you're in the wrong kitchen.
38:10It's the people you surround yourself with, I think, is the important bit.
38:13You've got to use this opportunity to absolutely grab what you want.
38:17Lookin' over there.
38:19Horrible.
38:20Based on the twos that we got today from Paul and Carlos, I don't want to really say that they're bad chefs, but it is disappointing.
38:27What are these?
38:28Those are butter knives.
38:29Those are butter knives?
38:30Yeah.
38:31Got it.
38:32I just hope the guys aren't lookin' at me like I'm a weak teammate.
38:34Like, I just hope I can prove to them that I'm a force to be reckoned with for sure.
38:42Oh!
38:43Job opening!
38:44Man!
38:45Hurrah!
38:46That was...
38:47That was...
38:48That was there.
38:49So we're gonna keep this separate.
38:50We gotta wash these again.
38:51No.
38:52Yeah!
38:53Hope you guys had fun on the boat!
39:07Top cleaners!
39:08We did!
39:09With an exhausting first day coming to an end.
39:12Hello, hello!
39:13The chefs are back in the dorms, eagerly reading their menu books.
39:17I'm ready to get my hands on each dish.
39:19And working up an appetite.
39:21Earl, how do you turn this thing on?
39:24We do propane where I'm from.
39:25We don't do this thing.
39:26So the dorm life is very different than my homestead life.
39:31Excuse me, do you know how this thing works?
39:33I got you.
39:34Aren't y'all chefs?
39:37I've never had to deal with electric stovetops.
39:40It's a weird induction top.
39:41Is it an induction?
39:42Yeah, it's an induction.
39:43Yeah.
39:44Oh, it's voice activated, bro.
39:46It's not actually getting hot.
39:48Well, an induction burner shouldn't get hot.
39:50I guess I'm microwaving this food.
39:52Wow.
39:53Well, yeah, you gotta probably have this on.
39:54Oh, yeah.
39:55Maybe.
39:56There you go.
39:57There you go.
39:58So, whoa, time out.
39:59How'd you do that?
40:00As soon as I wake up, we're running to that shower.
40:03I'm glad I showered last night.
40:05Last night?
40:06Don't shower twice a day?
40:07Nah, that's awful for your skin.
40:09Good night.
40:10That was for the lights.
40:11That was definitely for the lights.
40:12They're not even talking about the .
40:13They're not even talking about the .
40:14No.
40:15They're not.
40:16Yo, shut the .
40:17They're so loud right now.
40:18Dummy from Georgia putting up frickin' chicken.
40:19They're so loud.
40:20They're so loud.
40:21Us girls are, like, in our rooms, like, reading our books, and I'm like, oh, my God.
40:35You see this rack?
40:36That means it's time for bait.
40:37If they're gonna be loud, we're gonna be loud, too.
40:39Okay, ready?
40:40One, two, three.
40:41What the ?
40:42What the was that?
40:46What the just happened?
40:59What the are y'all screaming about?
41:04Well, y'all over there screaming, so we thought we'd venture.
41:10Hey, this is why nobody gonna get no sleep, dog.
41:13Y'all play too much.
41:14They said we were so loud that they started screaming.
41:17Oh.
41:18Hey, girls.
41:19Sorry.
41:20Sorry.
41:21Go to bed, damn it.
41:23God, are you there?
41:27It's like the energy of two great sports teams.
41:38Let's go.
41:39Line up, please.
41:40Good morning.
41:41Good morning, chef.
41:42Now, chefs, as you know, we are here in Connecticut.
41:47Much earlier in its history, it was called the provision steaks.
41:52During that revolutionary war, Connecticut actually supplied a large portion of the food for George Washington forces.
42:01Here in Hell's Kitchen, we also get to benefit from that tremendous delicious bounty this state has to offer.
42:10And as chefs, we have the great fortune of using some of the most incredible, freshest ingredients.
42:16Next time on Hell's Kitchen, it's game on.
42:31Whoo!
42:32You should be here.
42:33As the chefs battle over a precious Hell's Kitchen staple.
42:36Pleasure and power.
42:38Enduring a wild opening night dinner service.
42:40For the 24th time that battled the states, let's go.
42:43Will the pressure be so extreme.
42:45Sorry, guys.
42:46What state are you in right now?
42:48That it leaves both teams in a state of panic.
42:51Where's my grapeseed?
42:52Right here.
42:53Oh, no.
42:54And will it push one chef.
42:55I need the salmon.
42:56Completely over the edge.
42:58Oh, no.
42:59All next time on Hell's Kitchen, Battle of the States.
43:02Gonna hide under the table now.
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