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.
05:50From New Hampshire, it's Antonio.
05:53Chef says that there's only 20 people that are going to be called.
05:59What the hell?
06:00I mean, did I come out here for nothing?
06:02Next, from South Carolina, Elena.
06:06Oh, well, thank you.
06:11Give me a baby to kiss.
06:13Feeling good?
06:14Fantastic.
06:15Next, from the great state of New York, Maddie.
06:23From Massachusetts, Jaden.
06:25Yeah!
06:27Go!
06:28Only a couple of spots left.
06:30From Nevada, it's Ellie.
06:33Whoo!
06:36Welcome.
06:37Hi.
06:38You good?
06:39Yeah.
06:40Thanks.
06:41Hi.
06:43Ladies and gentlemen, we have 19 talented chefs, which means there is only one spot remaining.
06:50The final chef joining season 24, Battle of the States, is from Georgia.
06:57Please welcome, John.
07:00Finally, it's my turn.
07:02I feel like I'm not just representing myself.
07:04I really am representing Georgia.
07:06I might have been picked last, but as the good Lord says, the first shall be last and the
07:10last shall be first.
07:12The winner will become my head chef at Hell's Kitchen, Foxwood Resort Casino.
07:19How good is that?
07:22Now, even Grayson used that job includes a prize worth a quarter of a million dollars, ladies and
07:34gentlemen.
07:35And to win $250,000 would go a long way.
07:41My wife and I just bought our first house and we want to do some, um, um, what's the word
07:48I'm looking for?
07:50Renovation.
07:51It is time for your first big challenge.
07:54All of you will have 45 minutes to create your unique signature dish to really put yourself
07:59and your state on the map.
08:01Are you guys ready to do battle?
08:03Get in!
08:04Then what the are you waiting for?
08:06Your time starts now!
08:09Let's go!
08:12Go!
08:13Go!
08:14Go!
08:15Go!
08:16Go!
08:17Go!
08:18Go!
08:19Go!
08:20Go!
08:21Go!
08:22Go!
08:23Go!
08:24Go!
08:25Go!
08:26Go!
08:27Go!
08:28Go!
08:29Go!
08:30Go!
08:31Go!
08:32Go!
08:33Go!
08:34Oh...
08:35Oh.
08:36Oh...
08:37My.
08:38Oh...
08:39God.
08:40Go!
08:41For the 24th time, the Battle of the States, let's go!
08:42All right.
08:43Get ready for a culinary clash.
08:44Go!
08:45You're back to the end.
08:46You're back to the end.
08:47As chefs representing their states,
08:50Can't put a Southern boy on the grill and act like they don't know what they're doing?
08:52Give it their all.
08:53Let's get it, baby.
08:54Let's go.
08:54One team, one dream.
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.
09:14Give me a knife.
09:14Give me a knife.
09:15I'm not going to yell that for this.
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.
09:34What the happened?
09:36I don't know how much more of this I can take.
09:38Find 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.
09:48Oh, no.
09:49I'm just going to hide under the table now.
09:50And which chef will emerge from the fray?
09:53I'm ready to go.
09:54Nice 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.
10:01And come back with your state of mind in check.
10:05Strap in for an adrenaline-pumping season.
10:09State pride and personal ambition is on the line.
10:13I'm strapped.
10:13Oh, damn it.
10:14Fat Joe's about to be skinny, Joe.
10:16Now get it together.
10:17No, I say, dude.
10:18I'm sorry.
10:19But there can only be one winner.
10:21Oh, my God.
10:23On this season.
10:23Hang on a second.
10:25We're pointing out.
10:26We're out of control.
10:27And we're about to go up in flames.
10:28Oh, my God.
10:28So speed up.
10:29My God.
10:30Of Hell's Kitchen.
10:31Let's do it.
10:31Battle of the States.
10:34High five.
10:34yourself.
10:35You're behind.
10:50I'm coming down.
10:51That's it.
10:51On your back.
10:51How are y'all doing, ladies?
10:52Good, Chef.
10:53Good, Chef.
10:54Remember, guys.
10:54One team.
10:55One team.
10:56Immediately, once the timer starts.
10:58Coming behind.
10:59Coming behind.
10:59Down the line in between.
11:00There is just so many things going on.
11:03Are you kidding me?
11:04My brain scatters into a million pieces.
11:06What you got going on?
11:08I got a cashew-crusted halibut with a cherry apple
11:11beurre blanc.
11:13Burn them.
11:14Listen, do a rapid reduce.
11:15Get two pans down, get them hot, and go back and forth.
11:17Thank you, Chef.
11:18Come on, now.
11:19Being from Alaska, last night I only had one hour of sleep.
11:22The jet lag is hitting me very hard.
11:25Man, none of my cooking.
11:29What you working on, Sydney?
11:30Hi, Chef.
11:30I'm making a pan-seared salmon, a wasabi palm puree,
11:35and an orange miso glaze.
11:39I can feel my butt poking out of this dress.
11:42I'm like, I need you to stay down.
11:44I 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,
11:51running around in the kitchen.
11:53My ass is out.
11:54It's not OK.
11:55It's the last time that happens, let me tell you.
11:58That was not intentional, I swear.
12:01What you got going on, man?
12:02Some Jersey corn?
12:03Yeah, some Jersey cooking.
12:05We're doing some seared quail and stuff.
12:06We're doing a corn jus.
12:08I 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.
12:16Oh, no.
12:17It looks nasty over here.
12:19Do I see Chris using white bread?
12:20For what?
12:21For sandwiches?
12:22What's this going to be for?
12:23My jus, I don't want it to run.
12:25Oh, you're picking it with bread?
12:26Yeah.
12:27Yeah.
12:27OK.
12:28They're going to see me and think, as an educator,
12:30what do you know about cooking?
12:32You're going to find out.
12:35That's it.
12:37You're at about 15 minutes right now, ladies.
12:39Yes!
12:40You good, girl?
12:41Oh, hell yeah.
12:41We're a few hours away from our first reward.
12:44What do you mean?
12:44You know it, girl.
12:46I love Anaïa.
12:47I feel like we've been cooking alongside each other for years.
12:50It look good?
12:51Oh, yeah.
12:52I already know we're going to make great friends,
12:55because she seems kind of like me.
12:57I definitely know she's going to be some steep competition.
12:59I can see it just by working next to her.
13:02Looks good.
13:03It ain't going to be too thin, but it'll be slicing.
13:07What are you making?
13:09So I have a speck-wrapped rainbow trout.
13:12This dish is me on a plate because it's complex, round,
13:18flavorful, just like me.
13:21This is not working.
13:23I'm getting a little discouraged because the key to this dish
13:27is to have thin specks so that you don't overcook your trout.
13:33Come on, .
13:36My speck is too thick.
13:39Ladies, five minutes to go.
13:40Heard, Chef.
13:43This thing.
13:46Well, let's cook something.
13:48I'm second guessing myself on my internal cook.
13:51So I throw it back in the oven, just kind of like panicking
13:54without panicking.
13:58I haven't asked you what you're making yet, have I?
14:00Yes.
14:01I am making a watermelon tuna.
14:03I am using this as my opportunity to show Chef Gordon Ramsay
14:09exactly who I am on a plate.
14:11And that plate is vegan.
14:14Are you vegan?
14:15I 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.
14:23I know it's bold, but I am here to make bold moves.
14:26How many vegans do we have in here?
14:28I'm pretty sure it's just me.
14:31What we got going on over here?
14:32Doing a crispy skin duck.
14:34With what in it?
14:36Caracara and juniper.
14:37I am always working to make the craziest concoction that someone
14:42might not even want to try.
14:43But when they put it in their mouth,
14:44they are going to want more and more and more.
14:47My duck's not ready.
14:49That's way undercooked.
14:51I'm not sinking this first, Chef, dude.
14:53I know.
14:54Final two minutes, guys.
14:55Let's go.
14:56Yes, Chef.
14:56We should be plating.
14:57Plating now, Chef.
14:59Let's go, ladies.
15:00Let's get to the pass.
15:01All right, I'm going with that.
15:03Gorgeous.
15:03Look at that fish.
15:04I know, right?
15:05That's a thicky, too.
15:06Finishing touches, ladies.
15:08Oh, I nailed that duck.
15:0910, 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.
15:30Let's begin with Ellie up against Paul.
15:32Let's go.
15:33The first matchup in this historic Battle of the States
15:38will see Nevada versus Colorado.
15:41Dishes up.
15:42Chef 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
15:58along with high school at the same time.
15:59But you started at 14.
16:00How old are you now?
16:0125, just turned.
16:02Wow.
16:03I was a sous chef at 21.
16:04I am a fiery little girl, and I don't
16:07take any .
16:09And I work my ass off in the kitchen every day, Chef.
16:12That has not been an easy journey.
16:14I've had to push myself to go forward when everyone else
16:16wanted to see me fail.
16:17So this is my time.
16:19Busy girl.
16:19We love that house, Chef.
16:20Very busy, yes.
16:21Right, dish-wise.
16:23So today I have for you a ricotta gnocchi,
16:25and a pesto cream sauce, and a little bit of burrata.
16:29Yeah, it's simple.
16:30You know that.
16:32I think the gnocchi needs a touch more seasoning.
16:34OK.
16:35But it's hearty.
16:36Yeah, it's a good start.
16:37Thank you, Chef.
16:38That's a three out of five for me.
16:39Well done.
16:40Thank you, Chef.
16:41Good job.
16:42Paul, how are you feeling?
16:43A little nervous, Chef.
16:45You're from Colorado, right?
16:46Yes.
16:47Go on.
16:48Go on.
16:49Uh, couldn't find anything I really enjoyed in college,
17:00so I went to culinary school.
17:01Good.
17:02Good, good.
17:06Dish?
17:07Yeah.
17:08It is a ricotta nudie.
17:10Ah.
17:11Ah.
17:12Ah.
17:13Nudie, and I've just got a gnocchi.
17:15I'm going to 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.
17:28Yeah, it's a shame, because I've got more tomato
17:30than I have nudie.
17:31You're sort of almost hiding your nudie.
17:33This is a two, Paul.
17:38Sorry, Chef.
17:40Don't worry about it, brother.
17:43At 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.
17:53I think my competitors should definitely be intimidated.
17:55Like, I'm representing Florida, and my flavors are bright and bold, just like Florida.
18:00Uh, 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
18:08specifically you.
18:09So you're saying I'm old?
18:10No!
18:11Well, you're correct.
18:12No, no, no.
18:13How old are you?
18:14I'm 22 years of age, Chef.
18:15Wow.
18:16I've always had to prove myself.
18:17I've always been the youngest in every kitchen.
18:19Even 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.
18:38The colors pop.
18:39It's very elegant.
18:40Well done.
18:41Thank you, Chef.
18:42Thank you so much.
18:43Great job.
18:44Wow.
18:45A resounding five.
18:46Thank you, Chef.
18:47Yeah, Jada, yeah with your five.
18:50Hell yeah, girl.
18:51And I knew she was a badass.
18:52I knew it.
18:53Anthony, take me back to the beginning, growing up in Iowa.
18:56You know, Iowa's kind of a small state.
18:57And it's been misinterpreted that it's not, you know, a big culinary state.
19:00Mm-hmm.
19:01I got lucky to work for some guys that has won some James Beard awards.
19:04Around 18, I decided to move to Chicago.
19:06And then, um, finally ended up winning a star with a team as a junior Sioux.
19:10Amazing.
19:11Now I'm the executive Sioux at a place called Pickle Palace, so...
19:14Hold on.
19:17Pickle Palace?
19:18The executive Sioux of a multi-level dining pickleball place, yep.
19:22Right.
19:23Show me the dish.
19:24So it's a seared duck breast, mango, 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, the fat's been rendered.
19:34Do you miss cooking like this?
19:35I do, Chef.
19:36It's been a while since I've kind of been in the fine dining ring,
19:38but I know I know what I know, and I'm excited to show what I know.
19:41It's a resounding five.
19:43Congratulations.
19:44Appreciate it, Chef.
19:45Good job.
19:46Crap.
19:47I got a five.
19:49What?
19:50I felt like I was in the fine dining zone.
19:53It was crazy.
19:54Up next, Cara Marie from Rhode Island and Jaden from Massachusetts.
19:58Let's go.
20:03Cara, take me back to the beginning.
20:05How did you fall in love with cooking, and where was it?
20:07Um, 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...?
20:19No, it's actually a totally opposite direction of nani.
20:22Mm-hmm.
20:23Um, this is a crispy fried watermelon tuna.
20:27Watermelon?
20:28Yes.
20:29Watermelon.
20:31Fake tuna?
20:32Yes.
20:33You're meeting and cooking for Chef Ramsay.
20:38You might only get to do this once in your life, if you're lucky.
20:41And you make him a watermelon?
20:43Uh, Jaden, help me out.
20:46Chef, I wish I could.
20:58It's the Signature Dish Challenge, with each chef battling for their state.
21:02Um, this is a crispy fried watermelon tuna.
21:07And Rhode Island's Cara Marie's dish has Chef Ramsay asking questions.
21:12Watermelon?
21:13Yes.
21:15Watermelon.
21:17Fake tuna?
21:18Yes.
21:19Okay, 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.
21:33The watermelon's got a really nice, uh, sort of charred aspect to it.
21:36But there's too much rice and insufficient melon, which is a shame.
21:40It's a two out of five.
21:41Thank you, Chef.
21:45I get it.
21:46You're a vegan, but that's not good for us.
21:49Like, being a vegan doesn't mean you can't cook meat.
21:53Looking to put the men ahead is the representative from Massachusetts, Jaden, a sous chef who has just served his angry shrimp to Chef Ramsay.
22:03The heat on the shrimp is delicious.
22:06It's a bloody good dish.
22:07It's a very strong four.
22:08Congrats.
22:09Thank you, Chef.
22:10Well done.
22:15The next battle features Elena, a line cook representing South Carolina, and Antonio, an executive chef from New Hampshire, who has prepared a spiced pork chop.
22:24Pork chop is all about elevating it.
22:26You've done just that.
22:27It's a very solid four.
22:28Well done.
22:29Thank you, Chef.
22:31Good job.
22:32Good job.
22:33All right.
22:34Elena, tell me how this journey starts.
22:35I blew up the microwave in high school.
22:40I did not know that aluminum foil didn't belong there.
22:42So that was your calling?
22:43They were 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?
23:01Yes.
23:02I know, but I'm 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.
23:17It'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.
23:28Got this.
23:29I 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 instructor.
23:39You're an instructor.
23:40You said?
23:41Yes.
23:42I have a culinary teaching kitchen inside of a gel.
23:43Wow.
23:44I teach men and women how to cook to get a career, use culinary to change their life,
23:49because culinary is life-changing.
23:50Very admirable.
23:51Chris, describe the dish, please.
23:53It's a spicier quail with charred English peas and a corn juice.
23:57Matt, do you cook food like this in the jail?
24:00Yeah, actually.
24:01What?
24:02Yeah.
24:03I want them to have the opportunity to work at any restaurant they want to.
24:06The crab's cooked beautifully.
24:07You could 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 codies.
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.
24:32Pretty good.
24:33Chase, 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.
24:51Great indeed.
24:52It's a very strong four.
24:53Well done.
24:54Thank you, Chef.
24:55Really well done.
24:56Good old.
24:57A sous chef battling for Delaware tries to impress Chef Ramsay with one of his favorite
25:02dishes.
25:03Crab cakes.
25:04I'll just let you know that I love crab cakes, right?
25:06So my bar is very, very high.
25:07Yeah.
25:08Listen, I like it.
25:09It's a very strong four.
25:10Well done.
25:11Thank you, Chef.
25:12Really good job.
25:13Okay, up next, Maddy from New York and John from Georgia.
25:15Let's go.
25:16Let's go, guys.
25:17Please.
25:18Right, John.
25:19Give me an insight into your home life.
25:20I've kind of built a great life.
25:21I'm very excited about it.
25:22I've got six kids.
25:23Six kids.
25:24I've got six.
25:25You know the life.
25:26I think coming to Hell's Kitchen would be like a vacation to get away from the wife
25:27and the kids, no?
25:28Don't tell Chef.
25:29No.
25:30There's always lots of love around my house.
25:31I have a special needs son.
25:32I love him to death.
25:33And all I can think about is how much I wish he was here.
25:36We literally walk to the garden each day, pick what we're going to have, and that's
25:41what's going to be our dinner that night.
25:42So I live on a 12-acre homestead.
25:43Wow.
25:44So I got tired of not being able to find my life.
25:45I'm very excited about it.
25:46I've got six kids.
25:47I've got six.
25:48You know the life.
25:49I think coming to Hell's Kitchen would be like a vacation to get away from the wife
25:50and the kids, no?
25:51Don't tell Chef.
25:52No.
25:53There's always lots of love around my house.
25:54I have a special needs son.
25:55I've got a dinner that night.
25:56So I live on a 12-acre homestead.
25:57Wow.
25:58So I got tired of not being able to find the vegetables and things that I wanted, so I
26:02started growing them myself.
26:03We enjoy everything from chickens, ducks, vegetables, you name it.
26:07Proper farm-to-table stuff, yes?
26:08Yes, Chef.
26:09Tell me about the dish and why have you cooked it.
26:12So Chef, being the guy from Georgia, it was only proper that I bring you chicken and
26:17waffles.
26:18What the ?
26:23Chicken and waffles.
26:24I 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.
26:30So Chef, being the guy from Georgia, it was only proper that I bring you chicken and waffles.
26:46It's the Battle of the States Signature Dish Challenge.
26:50You got me excited with all the farm-to-table stuff.
26:52And John, a father of six who grows his own food, has surprised Chef Ramsay with a Southern
26:58classic.
26:59I want to glutton you up just a little bit, Chef, before I bring on the healthy stuff.
27:05Tell me about the chicken.
27:06What's the dredge on there?
27:07An herb spice blend, flour, cornstarch, buttermilk.
27:10A lot of guts doing chicken and waffles on your signature dish.
27:14It's a very strong four.
27:15Well done.
27:16Thank you, Chef.
27:17Really well done.
27:18Thank you, Chef.
27:19Right, Maddie, first of all, how old are you?
27:21I'm 21.
27:2220, wow.
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.
27:40I'm from New York.
27:41I'm tough.
27:42I'm ready to go.
27:43And I'm ready to show everybody what you got.
27:44Tell me about the dish.
27:45What have you cooked?
27:46So I made a veggie stir fry over basmati rice with a marinated strip steak.
27:52It's cooked beautifully.
27:53Thank you, Chef.
27:54Rice 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.
28:05Well done.
28:06The next battle will see Sydney, an executive chef from North Carolina, going up against
28:10Carlos, another executive chef from Alaska.
28:13Carlos, 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 beurre 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.
28:51The big problem I've got here is just so overcooked.
28:53It's such a shame.
28:54And don't forget that crust will absorb moisture.
28:57So if anything, it should be undercooked.
28:59It's a two.
29:00Carlos.
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.
29:17I'm not supposed to eat all these things.
29:20They cause inflammation or discomfort or whatever.
29:22And it's just something that I have to live with.
29:24And 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.
29:42Fish 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.
29:50Wow.
29:51Up next, from Oregon, Alexandra.
29:52And from Louisiana, Bradley.
29:54Let's go.
29:57Alexandra, give me an insight to the beginning of this journey.
30:00My 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, prep cooking as a child, dish washing, hosting 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.
30:18I was an executive there, but I wanted to be closer to where my kids were.
30:23That girl can talk her ass off.
30:27Um, your dish.
30:28All right.
30:29Describe it.
30:30Um, so what I have here is I have...
30:32Oh!
30:33Don't worry.
30:34Um, I have a crispy skin chicken thigh, um, on top of Greek, uh, lemon potatoes.
30:39Yeah, I mean, it looks like a big fat Greek mess, but it actually tastes delicious.
30:44Right?
30:45Fair enough.
30:46I just want to work with you on the plating.
30:47Elevate that.
30:48It's a four.
30:49Thank you, chef.
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, and, uh, 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 sous vide.
31:26Duck is nailed.
31:28Thank you, chef.
31:29Yeah.
31:30Um...
31:33It's a five.
31:34Yeah!
31:37My brothers and my mom are going to be so proud of me representing Louisiana and getting a 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 currently moving to Texas, so I'm trying to represent.
32:03How do we start this career?
32:05I originally went to the Air Force.
32:08Six years of that, GI Bill came out.
32:10Culinary 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've got to wow him.
32:21Yeah.
32:22Listen, it's good.
32:23Gnocchi is so hard to pull off.
32:25I wouldn't say it's simple, because you've elevated it, right?
32:27Thank you, chef.
32:28It's a four.
32:29Thank you, chef.
32:32Lisa, give me an insight to the inspiration.
32:34Um, last year, September 1st, I gave birth to my daughter, so I had to let go of my chef de cuisine position in San Diego, but 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, but I do seek this opportunity to grow, to, you know, become a chef again in Hell's Kitchen and 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.
33:08Mm-hmm.
33:09Grilled Angus steak cooked medium and, 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 don't know, at least, uh...
33:23It's a tough one.
33:33It'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. It's really messy. It's all over the plate.
33:56It's hard to elevate something that sometimes shouldn't go that high.
34:00Everything is exceptional.
34:01Thank you, chef.
34:02I wish I could give it a six. I can't. It's a five.
34:04Congrats.
34:05Yeah!
34:08Where'd he 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.
34:15Right, uh, we have a tie. The winner is gonna be decided by the overall outstanding dish.
34:25The top two dishes, for me, are the Bradley and Lisa. One dish does have the edge.
34:32Congratulations goes to the red team, Lisa.
34:38Winning this was f***ing amazing. It tells me that I'm here for a reason.
34:44Listen up, ladies. All of you are about to experience a breathtaking day on board a 120-foot yacht.
34:57Rhode Island is rocking it out in Hell's Kitchen, and I am f***ing pumped.
35:05Men, you'll be preparing the Hell's Kitchen Dining Room right here, ahead of our first dinner service tomorrow night.
35:11Truckloads of tables, chairs, dishes, linen, are arriving to be unpacked and set up.
35:19Well done, ladies. Off you go.
35:20Thank you, chef. Thank you, chef.
35:22Oh, wow. Here's where y'all are gonna be living.
35:24Oh, my God, look how cute it is.
35:26While you're here. Oh, my God, I love this so much.
35:28Oh, wow.
35:31Oh, look at these chairs.
35:33My favorite room in this dorm is the couch.
35:36I flew to Chicago with a pocket knife.
35:38You know, I use that bag for work, so I have a knife in my bag in case.
35:41Just a little paring knife or whatever.
35:43I just didn't realize it.
35:44And no one noticed it?
35:45No.
35:46I don't think you should tell anyone that.
35:48I got the whole freaking pat down on the way here.
35:53Like, I got full cupped.
35:54Really?
35:55I was like, bruh.
35:56Dude, I haven't been patted down in forever.
36:08Yay!
36:09Hello.
36:10Welcome aboard.
36:11Hi.
36:12I got it.
36:13Look at this.
36:14Beautiful.
36:15Woo!
36:16Woo!
36:18Wait, one more for Lisa, too, for winning.
36:20Yay!
36:21Woo!
36:24I'm a fun girl, right?
36:26Cheers, girl.
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.
36:44Woo!
36:45Woo!
36:46Woo!
36:47Woo!
36:48Woo!
36:49Woo!
36:50Woo!
36:51Woo!
36:52Woo!
36:53Go.
36:54Woo!
36:55Woo!
36:56Woo!
36:57Woo!
36:58Woo!
36:59Woo!
37:00Woo!
37:01Woo!
37:02Woo.
37:03It's just like, aah!
37:04Let's sit down.
37:05Come on.
37:06Sit down, sit down, sit down.
37:07Let's go in the hallway, and we need to move everything that is there in the dining room.
37:11Then we have to unwrap, and then I'll tell you where to put the tables, OK?
37:13to put the tables, OK?
37:14We have to move all the furniture in,
37:16have to un-plastic wrap it all.
37:18It's like Christmas.
37:20I hope you didn't do your manicure,
37:22because you're going to lose your nails on this one.
37:26How are you feeling?
37:27Feeling good?
37:27I'm no longer bricks, I'll tell you that, Chef.
37:29No, you have to stop bricks.
37:33This is the best way to start my journey
37:35in the Battle of the States.
37:36Sitting with Gordon Ramsay, I obviously
37:38look at him like an idol, as everybody
37:40does it to this competition.
37:41But he's real.
37:42Like, he's a person.
37:44Early in your career, when you were younger,
37:45is there anything that you would have changed
37:47or done differently if you could?
37:49Don't take a job for money, take it for experience.
37:51Money will come, just get through.
37:53Because there's a tiny window, isn't there,
37:54from sort of 18 to 28 to get that knowledge.
37:57How do you balance being a family man
37:59and also being so busy?
38:01The balance is hard.
38:02We don't spend a lot of time together,
38:03but the time we do have is quality.
38:05It makes you appreciate time.
38:07The minute you feel that you're the best chef in the kitchen,
38:10you're in the wrong kitchen.
38:11It's the people you surround yourself with,
38:12I think, is the important bit.
38:14You've got to use this opportunity
38:15to absolutely grab what you want.
38:18Lookin' over there.
38:20Horrible.
38:21Based on the twos that we got today from Paul and Carlos,
38:24I don't want to really say that they're bad chefs,
38:26but it is disappointing.
38:27What are these?
38:29Those are butter knives.
38:29Those are butter knives?
38:30Yeah.
38:31I just hope the guys aren't looking at me
38:33like I'm a weak teammate.
38:34Like, I just hope I can prove to them
38:37that I'm a force to be reckoned with for sure.
38:43Job opening!
38:44Man!
38:45Bruh!
38:46That was, that was, that was there.
38:49So we're going to keep this separate.
38:50We've got to wash these again.
38:51No.
38:52F***.
38:53Man, I've got to do it worse.
39:05Yeah, hope 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,
39:15eagerly 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?
39:23We 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.
39:30Excuse me, do you know how this thing works?
39:32I got you.
39:33Aren't y'all chefs?
39:35I've never had to deal with electric stovetops.
39:40It's a weird induction top.
39:41Is it 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.
39:52Well, yeah, you got to probably have this on.
39:54Oh, yeah.
39:55Maybe.
39:56There you go.
39:57There you go.
39:58So how, whoa, time out.
39:59How'd you do that?
40:00As soon as I wake up, we're running to that shower.
40:02I'm glad I showered last night.
40:04Last night?
40:05Don't shower twice a day?
40:07Nah, that's awful for your skin.
40:10Good night.
40:11That was for the lights.
40:15That was definitely for the lights.
40:17They're not even talking about the , right?
40:20No.
40:21They're not even talking about it.
40:22No, they're not.
40:23Yo, them.
40:24They're so loud right now.
40:25Dummy from Georgia putting up friggin' chicken.
40:28They're so loud.
40:31Us girls are, like, in our rooms, like, reading our books.
40:34And I'm like, oh, my God.
40:35You see this rack?
40:36That means it's time for bait.
40:38If they're going to be loud, we're going to be loud, too.
40:40Okay, ready?
40:41One, two, three.
40:42Ah!
40:43What the ?
40:44What the was that?
40:45What the just happened?
40:47What the were y'all screaming about?
41:08Well, y'all over there screaming, so we thought we'd better.
41:11Hey, this is why nobody's going to get no sleep, dog.
41:13Y'all play too much.
41:15They said we were so loud that they started screaming.
41:18Oh.
41:19Hey, girls.
41:21Sorry.
41:22Sorry.
41:23Go to bed, damn it.
41:26God, are you there?
41:36It's like the energy of two great sports teams.
41:38Let's go.
41:39Let's go.
41:40Line up, please.
41:42Good morning.
41:43Good morning, Chef.
41:44Yeah.
41:45Now, chefs, as you know, we are here in Connecticut.
41:48Much earlier in its history, it was called the provision state.
41:52During that revolutionary war, Connecticut actually supplied a large portion of the food for George Washington forces.
42:02Here 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.
42:17Oh.
42:18Next time on Hell's Kitchen, it's game on.
42:31Woo!
42:32You should be here.
42:33You should be here.
42:34As the chefs battle over a precious Hell's Kitchen staple.
42:37Pleasure and power.
42:38And during a wild opening night dinner service.
42:41For 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.
43:02I'm gonna hide under the table now.
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