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.
05:38Oh, my God.
05:39Oh, my God.
05:40Okay.
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?
06:00I mean, did I come out here for nothing?
06:02Next, from South Carolina, Elena.
06:06Oh, well, thank you.
06:12Give me a baby to kiss.
06:14Feeling good?
06:14Fantastic.
06:15Fantastic.
06:18Next, from the great state of New York, Maddie.
06:23From Massachusetts, Jada.
06:25Yeah!
06:27Go!
06:28Only a couple of spots left.
06:30From Nevada, it's Ellie.
06:33Welcome.
06:37Hi.
06:38You good?
06:38Yeah.
06:39Thanks.
06:40Hi.
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 from Georgia.
06:57Please welcome, John.
07:01Finally, 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
07:10the last shall be first.
07:13The winner will become my head chef at Hell's Kitchen Foxwood Resort Casino.
07:19How good is that?
07:26Now, even basically, that job includes a prize worth a quarter of a million dollars, ladies and
07:34gentlemen.
07:34They have 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?
08:03Yes, yeah!
08:04Then what the are you waiting for?
08:06Your time starts now, official.
08:09Let's go!
08:14Go!
08:15Go!
08:16Go!
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!
08:29I'm not laughing.
08:31Get out!
08:32Enough is enough!
08:33Oh my god.
08:34For the 24th time the battle of the steaks, let's go!
08:40Get ready for a culinary clash.
08:42You're up.
08:43Back to the end.
08:44Yeah, you're up.
08:45As chefs representing their steak.
08:47You can't put a southern boy on the grill and act like they don't know what they're doing.
08:51Give it their all...
08:52Let's get it, baby!
08:53Go!
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. We've got to beat the boys.
09:11Let's go, team.
09:12Battle lines will be drawn.
09:14Give me a knife! Give me a knife!
09:15I'm not going to yell that for the f***er.
09:16Respectfully, everybody just shut the f*** up.
09:18Respectfully, don't snap at me.
09:19And conflict will ensue.
09:21You don't let me finish my f***ing 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 f***ing idiots.
09:31Hey, you'll get f***ing arrested in a minute.
09:34What the f***ing 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? Let's go!
09:41I'm from North Carolina. This 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.
09:53Nice to cook the lamb.
09:55To put their state on the map.
09:57You are representing the state of New York.
09:59Yes, Chef.
09:59F*** off 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 struck!
10:13God 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 a second!
10:25We're pointing out.
10:26We're out of control, and we're about to go up in flames.
10:28Oh, my God.
10:28So speed up!
10:29Of Hell's Kitchen.
10:30Let's do it!
10:32Battle of the States.
10:34High five.
10:34F*** yourself.
10:35How are you all doing, ladies?
10:52Good, Chef.
10:53Good, Chef.
10:54Remember, guys, one team.
10:55One team.
10:55Immediately, once the timer starts...
10:58Coming behind, coming behind.
10:59Down the line in between.
11:00There's just so many things going on.
11:02Are you kidding me?
11:04My brain scatters into a million pieces.
11:07What do you got going on?
11:08I got a cashew-crusted halibut with a cherry apple bourbon.
11:13F***ing burn 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,
11:22so the jet lag is hitting me very hard.
11:25Man, none of my f***ing is 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.
11:54Not okay.
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, it looks nasty over here.
12:18Do I see Chris using white bread?
12:20For what, for sandwiches?
12:22What's this going to be for?
12:23My jus.
12:24I don't want it to run.
12:25Are you thinking it with bread?
12:26Yeah.
12:27Yeah.
12:27Okay.
12:28They're going to see me and think,
12:30as an educator, what 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.
12:45I love Anaya.
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.
13:00I can see it just by working next to her.
13:02Looks good.
13:05Ain't going to be too thin, but it's slicing.
13:08What 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, flavorful, just like me.
13:19This is not working.
13:22I'm getting a little discouraged because the key to this dish is to have thin specks so that you don't overcook your trout.
13:31Come on, my speck is too thick.
13:38Ladies, five minutes to go.
13:40Heard, chef.
13:43This thing.
13:44Well, let's cook something.
13:48I'm second-guessing myself on my internal cook, so I throw it back in the oven, just kind of like panicking without panicking.
13:58I haven't asked you what you're making yet, have I?
14:00Yes.
14:00I 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, and 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.
14:29What do we got going on over here?
14:32Doing a crispy-skinned duck.
14:34With what in it?
14:35Cara-cara and juniper.
14:37I am always working to make the craziest concoction that someone might not even want to try, but when they put it in their mouth, they 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 ship, dude.
14:53Final two minutes, guys.
14:55Let's go.
14:55Final two minutes, chef.
14:56Yes, chef.
14:56We should be plating.
14:57Plating now, chef.
14:59Let's go.
14:59Ladies, let's get to the pass.
15:01All right.
15:02Going 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.
15:09Yeah.
15:1110, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
15:26Right.
15:26Are you guys ready for the battle of the states to begin?
15:28Yes, chef.
15:30Let's begin with Ellie.
15:31Up against Paul.
15:32Let's go.
15:34The first matchup in this historic battle of the states will see Nevada versus Colorado.
15:41Dishes up.
15:42Chef Ramsay will score each dish from 1 to 5.
15:46The team with the highest score will win the challenge.
15:50Ellie.
15:50Yes, chef.
15:51Take me back to the beginning of this culinary journey.
15:54How did it start?
15:54I was about 14 years old, and I went to culinary school along with high school at the same
15:59time.
16:00But you started at 14.
16:01How old are you now?
16:0125.
16:02Just turned.
16:02Wow.
16:03I was a sous chef at 21.
16:04I am a fiery little girl, and I don't take any s***, and I work my ass off in the kitchen
16:11every day, chef.
16:12That has not been an easy journey.
16:14I've had to push myself to go forward when everyone else wanted to see me fail.
16:17So this is my time.
16:19Busy girl.
16:19We love that.
16:20Very busy.
16:20Yes.
16:21Right, dish-wise.
16:22So today I have for you a ricotta gnocchi, and a pesto cream sauce, and a little bit
16:28of burrata.
16:29Yeah, it's simple.
16:30You know that.
16:31I think the gnocchi needs a touch more seasoning.
16:34Okay.
16:34But it's hearty.
16:35Yeah, it's a good start.
16:36Thank you, chef.
16:36That's a 3 out of 5 for me.
16:37Well done.
16:38Thank you, chef.
16:38Good job.
16:42Paul, how are you feeling?
16:43A little nervous, chef.
16:45You're from Colorado, right?
16:47Yes.
16:48Go on.
16:49Go on.
16:51Uh, um, 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.
17:11Ah.
17:14Nudie, 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.
17:21So.
17:21So.
17:21So.
17:22Uh, it is with a roasted tomato sauce and a tomato medley.
17:28Yeah, it's a shame because I've got more tomato than 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.
17:42At least it wasn't a one.
17:44From Florida, Jada and Iowa.
17:46Anthony, let's go.
17:47Let'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.
18:00Uh, Jada, how long have you been cooking?
18:02My love of cooking started from a very young age.
18:04I 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.
18:13Yeah.
18:14How old are you?
18:1522 years of age, chef.
18:16I've always had to prove myself.
18:17I've always been the youngest in every kitchen.
18:19And even 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.
18:31What did you make?
18:32Crispy skin salmon.
18:33It's Koshikari rice.
18:34It'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, up with your five.
18:51Hell yeah, girl.
18:52And I knew she was a badass.
18:53I knew it.
18:54Anthony, take me back to the beginning, growing up in Iowa.
18:57You know, Iowa's kind of a small state.
18:58And it's been misinterpreted that it's not, you know, a big culinary state.
19:01Mm-hmm.
19:02I got lucky to work for some guys that has won some James Beard awards.
19:05Around 18, I decided to move to Chicago.
19:07And then, um, finally ended up winning a star with a team as a junior Sioux.
19:11Amazing.
19:12Now I'm the executive Sioux at a place called Pickle Palace.
19:14So...
19:15Hold on.
19:18Pickle Palace.
19:19The executive Sioux of a multi-level dining pickleball place.
19:22Yep.
19:23Right.
19:24Show me the dish.
19:25It's a seared duck breast, mango, charred ginger puree.
19:28Visually, 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.
19:36It's been a while since I've kind of been in the fine dining ring, but I know I know what
19:40I know, 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.
19:46Wow.
19:47I got a five.
19:50What?
19:51I felt like I was in the fine dining 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?
20:08It was through my nani, my Italian grandmother.
20:11I was very, very small, maybe three, and I've been cooking ever since.
20:15Show me your dish.
20:16Is that a nod to nana, or...?
20:19No, it's actually a totally opposite direction of nani.
20:22Mm-hmm.
20:23This is a crispy fried watermelon tuna.
20:27Watermelon?
20:28Yes.
20:29Watermelon.
20:31Fake tuna.
20:33Yes.
20:34You'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?
20:44Uh, Jaden, help me out.
20:46Chef, I wish I could.
20:58It's the Signature Dish Challenge, with each chef battling for their state.
21:03Um, this is a crispy fried watermelon tuna.
21:07And Rhode Island's Cara Marie's dish has Chef Ramsay asking questions.
21:13Watermelon?
21:14Yes.
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, you're cooking for me, trying to impress me to get five to get your team to victory.
21:28The flavor profile is good.
21:29The watermelon's got really nice, uh, sort of charred aspect to it.
21:31But there's too much rice and insufficient melon, which is a shame.
21:33It's a two out of five.
21:34Thank you, Chef.
21:35I get it.
21:36You're a vegan.
21:37But that's not good for us.
21:38Like, being a vegan doesn't mean you can't cook meat.
21:41Looking to put the men ahead is the representative from Massachusetts, Jaden, a sous chef who has just served his angry shrimp to Chef Ramsay.
21:48The heat on the shrimp is delicious.
21:49It's a bloody good dish.
21:50It's a very strong four.
21:51Congrats.
21:52Thank you, Chef.
21:53Ah, well done.
21:54Go.
21:55Go.
21:56Go.
21:57Go.
21:58Go.
21:59Go.
22:00Go.
22:01Go.
22:02Go.
22:03Go.
22:04Go.
22:05Go.
22:06Go.
22:07Go.
22:08Go.
22:09Go.
22:10Go.
22:11Go.
22:12Go.
22:13Go.
22:14Go.
22:15Go.
22:16Go.
22:17Go.
22:18That looks good now.
22:19Here is how we put the meat of the meat that's Chef Lal attaching.
22:20It features Elena, Alan Cook representing Swiss Carolina and Antonio, an executive chef from New Hampshir who has prepared a spiced pork chop.
22:27Pork chop is all about elevating it.
22:28You've done just that.
22:29It's a very solid four.
22:30Well done.
22:31Thank you, Chef.
22:32Good job.
22:33Good job, lady.
22:34Right.
22:35Elena, tell me, how did this journey start?
22:36It was a microwave in high school.
22:40I did not know that aluminum foil didn't belong there.
22:44So, that was your calling?
22:45Like, you need to learn how to cook.
22:46Holy .
22:49Maybe we should hide the tinfoil from this girl
22:51so she doesn't blow the place up.
22:53So we have a speck-wrapped rainbow trout.
22:56Wow.
22:58Stuffed with sage mascarpone.
22:59Where the is the trout?
23:00It's under the speck.
23:01Do I have to go fishing?
23:02Yes.
23:03I know, but trying to get in there, look.
23:04I'm slicing now, right?
23:06And then the fish is so scared, it jumps out.
23:10I'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 and 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.
23:36Chris, your current position, and what do you do?
23:37Right now, I am a culinary instructor.
23:40You're an instructor.
23:41Yes, I 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,
23:49because 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 jus.
23:59Matt, 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
24:05at any restaurant they want to.
24:07The quail's cooked beautifully.
24:08Could have done with 30 seconds less.
24:10I'm going to give your gel bird a four.
24:12Four out of five.
24:13Good job.
24:14Good job.
24:15Next up is Cat, a chef representing the state of Maryland
24:20with her codfish croquette.
24:22In Baltimore, we call them coddies.
24:24Cod's cooked beautifully.
24:25Thank 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.
24:33Chase, an executive chef from Montana,
24:36is serving Chef Ramsay his take on a home steak classic.
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.
24:56Cudos.
24:57Anaya, a sous chef battling for Delaware,
24:59tries to impress Chef Ramsay with one of his favorite dishes.
25:03A crab cake.
25:04I'll just let you know that I love crab cakes, right?
25:07So my bar is very, very high.
25:12Yeah, listen, I like it.
25:13It's a very strong four.
25:14Well done.
25:14Thank you, Chef.
25:15Really good job.
25:17OK, up next, Maddie from New York and John from Georgia.
25:21Let's go.
25:21Let's go, guys.
25:22Please.
25:22Let's go, guys.
25:23Let's go, guys.
25:24Let's go, guys.
25:25Let's go, guys.
25:26Let's go, guys.
25:27Right, John, give me an insight to your home life.
25:29I've kind of built a great life.
25:30I'm very excited about it.
25:31I've got six kids.
25:32No, six kids.
25:34I've got six.
25:34You know the life.
25:36I think coming to Hell's Kitchen would be like a vacation,
25:38get away from the wife and the kids, no?
25:39Don't tell, Chef.
25:41No.
25:41There's always lots of love around my house.
25:45I have a special needs son.
25:47I love him to death.
25:48And all I can think about is how much I wish he was here.
25:50We literally walk to the garden each day, pick what we're going to have,
25:54and that's what's going to be our 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,
26:02so I started growing them myself.
26:04We enjoy everything from chickens, ducks, vegetables, you name it.
26:08Proper farm-to-table stuff, yes?
26:09Yes, Chef.
26:10Tell 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 waffles.
26:17What the f**k?
26:22Like, what?
26:24Chicken and waffles.
26:26I don't even know if I would have the courage to lift the dome up.
26:30You got me excited with all the farm-to-table stuff.
26:42So, Chef, being the guy from Georgia, it was only proper that I bring you chicken and waffles.
26:47It's the Battle of the States Signature Dish Challenge.
26:51You got me excited with all the farm-to-table stuff.
26:53And John, a father of six who grows his own food,
26:56has surprised Chef Ramsay with a Southern classic.
27:01I want to glutton you up just a little bit, Chef, before I bring on the healthy stuff.
27:06Tell me about the chicken.
27:06What's the dredge on there?
27:07An herb spice blend, flour, cornstarch, buttermilk.
27:12A lot of guts doing chicken and waffles on your signature dish.
27:15It's a very strong fall.
27:16Well done.
27:17Thank you, Chef.
27:17Really welcome.
27:18Thank you, Chef.
27:20Right, Maddie, first of all, how old are you?
27:22I'm 21.
27:23Wow.
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?
27:32That is an incredible history.
27:34People just kind of look at me like I don't have any idea what I'm doing,
27:37but I've accomplished more at my young age than most people have that are twice my age.
27:41I'm from New York.
27:42I'm tough.
27:42I'm ready to go, and I'm ready to show everybody what you got.
27:45Tell me about the dish.
27:46What have you cooked?
27:46So I made a veggie stir fry over basmati rice with a marinated strip steak.
27:53It's cooked beautifully.
27:54Thank you, Chef.
27:55Rice needs a touch of seasoning, and it looks like it's rushed.
27:59But the protein and the veg are delicious.
28:01I'm giving you a strong pour.
28:03Well done.
28:03Thank you so much, Chef.
28:04Good job.
28:05Well done.
28:06The next battle, we'll see Sydney, an executive chef from North Carolina,
28:10going up against Carlos, another executive chef from Alaska.
28:14Carlos, has cooking always been your passion?
28:17Actually, Chef, no.
28:18My original passion was professional skateboarding.
28:20Who told you you weren't going to make it as a skateboarder?
28:22I kind of told myself I 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
28:31what it takes to be an adult and taking care of the family and providing.
28:35Family is a little more important to me.
28:36Yeah, love that.
28:37So you've come a long way from Alaska to present me your signature dish.
28:41A cashew crusted halibut with a cherry apple burr blanc and a basmati rice pilaf.
28:46How did you cook the halibut?
28:48I 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.
29:02What a shame.
29:03Sydney, 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.
29:13Damn.
29:14Crohn's definitely poses an everyday struggle in the kitchen.
29:18I'm not supposed to eat all these things.
29:21They cause inflammation or discomfort or whatever,
29:23and it's just something that I have to live with,
29:25and it's not something you can see.
29:27Pretty much everyone told me I couldn't be a chef.
29:29They wanted me to give up the only dream and the only love I've had my whole life,
29:33and I basically told them to off.
29:35I love the persistence.
29:36Tell me about the dish.
29:37Pan-seared salmon, wasabi, goat cheese, palm puree.
29:42It's delicious.
29:43Fish is cooked beautifully.
29:44Thank you, chef.
29:44Really beautifully.
29:45It's a very strong four.
29:46Well done.
29:47Thank you, chef.
29:48Good job.
29:48Thank you, chef.
29:49Wow.
29:50Up next, from Oregon, Alexandra, and from Louisiana, Bradley.
29:54Let's go.
29:57Alexandra, give me an insight to the beginning of this journey.
30:00My parents owned restaurants.
30:02You grew up in restaurants?
30:03Yeah.
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 woodblock cutting board.
30:13My mom would put these tubs out of souvlaki, and she'd let me take the Greek oregano off
30:17the 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.
30:23That girl can talk her ass off.
30:28Your dish.
30:29All right.
30:30Describe it.
30:31So what I have here is I have...
30:32Don't worry.
30:33I have a crispy skin chicken thigh on top of Greek lemon potatoes.
30:40Yeah, I mean, it looks like a big, fat Greek mess, but it actually tastes delicious.
30:45Right?
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.
30:49It's a very strong four.
30:51Bradley, give me an insight to the beginning of the journey.
30:53How did we start cooking?
30:55At the age of 13, my mom became addicted to crack cocaine.
31:00I'm sorry.
31:00Yeah, and so I was fending for my brothers, and I had to cook for them a lot, and that's
31:06where the real passion started for cooking, because I realized that I really love to do
31:11it.
31:12It 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...
31:19Good for you, man.
31:20Well done.
31:20Tell me what's under there.
31:21A crispy skin duck breast with a caracara juniper sous vide.
31:27Duck is nailed.
31:29Thank you, chef.
31:30Yeah.
31:33It's a five.
31:37My brothers and my mom are going to be so proud of me, representing Louisiana, and getting
31:43a five-star on the first round.
31:46It all comes down to this, the final two states.
31:48From California, we have Lisa from Texas.
31:52Henry, let's go.
31:55California and Texas going head-to-head.
31:57It was the battle of the two biggest states, except everybody that lives in California is
32:02currently moving to Texas, so I'm trying to represent.
32:05How did we start this career?
32:06I originally went to the Air Force.
32:09Six years of that, GI Bill came out, culinary school.
32:12Good.
32:13Tell me about the dish.
32:14What's under there?
32:15We 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.
32:22Yeah, listen, 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?
32:28Thank you, chef.
32:28It's a four.
32:29Thank you, chef.
32:30Bye.
32:31Lisa, give me an insight to the inspiration.
32:36Last year of September 1st, I gave birth to my daughter, so I had to let go of my chef
32:41de cuisine position in San Diego, but that is why I'm here today, to bring back my passion
32:46and to get this position.
32:48Wow.
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
32:57to grow, to, you know, become a chef again in Hell's Kitchen and not stop pursuing my
33:03dream.
33:04Right, tell me about the dish.
33:05What I have for you today, chef, is a mofongo dish, grilled Angus steak cooked medium, and
33:11fried planting.
33:13I'm really scared, because right now we need a five.
33:16It doesn't look visually appealing, so I'm a little bit nervous.
33:21I'm going to at least, uh...
33:24It's a tough one.
33:27It's the final round of the Battle of the State's Signature Dish Challenge.
33:40What I have for you today, chef, is a mofongo dish, grilled Angus steak cooked medium, and
33:45fried planting.
33:46And Lisa from California needs a perfect five to secure a tie for the red team.
33:53Cuban 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.
34:01Everything is exceptional.
34:02Thank you, chef.
34:03I wish I could give it a six.
34:04I can't.
34:04It's a five.
34:05Congrats.
34:06Yeah!
34:08Where do you go?
34:10Representing California with my dish, I feel so proud.
34:13So it's just an amazing feeling, and it's only going to push me to keep going harder.
34:17Right, we have a tie.
34:18Okay, the winner is going to be decided by the overall outstanding dish.
34:25The top two dishes, for me, are the Bradley and Lisa.
34:30One dish does have the edge.
34:34Congratulations goes to the red team, Lisa.
34:39Winning 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.
34:52Oh, my God!
34:53Oh, my God!
34:54Oh, my God!
34:55Oh, my God!
34:56What's up?
34:57Rhode Island is rocking it out in Hell's Kitchen, and I am pumped.
35:03Oh, my God!
35:04Yeah!
35:05Yeah!
35:06Men, you'll be preparing the Hell's Kitchen dining room right here ahead of our first dinner
35:11service tomorrow night.
35:12Truckloads of tables, chairs, dishes, linen are arriving to be unpacked and set up.
35:19Well done, ladies.
35:20Off we go.
35:21Thank you, Chef.
35:22Thank you, Chef.
35:23Oh, wow.
35:24Here's where y'all are going to be living.
35:25Oh, my God!
35:26Look how cute it is!
35:27Oh, my God!
35:28I love this so much.
35:29Oh, wow.
35:30Look 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 used 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.
35:48I got the whole freakin' 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.
35:59Yeah!
36:00Hello!
36:01Welcome aboard!
36:02Hi!
36:03I got it!
36:04Look at this!
36:05Beautiful!
36:06Beautiful!
36:07Wait, one more for Lisa, too, for winning.
36:08Hey!
36:09I'm a fun girl, right?
36:10I'm a fun girl, right?
36:11Whatever it was.
36:12Everybody's so sweet and so kind.
36:13I think it might be a facade.
36:14You were the one that got us here, so let's go.
36:15Maybe you'll peel back the mask as we get into it.
36:17So we'll see.
36:18Oh, my God!
36:19Oh, my God!
36:20Oh, my God!
36:21Oh, my God!
36:23Oh, my God!
36:24Ah!
36:25Yeah!
36:26There, there, there!
36:27I'm a fun girl, right?
36:28Whatever it was.
36:29Everybody'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.
36:39Oh, Chef Ramsay pulls up looking like James Bond.
36:56I did not want to miss out on this party.
36:58Come on.
37:00The aura, it's just like, oh.
37:03Let's sit down.
37:04Come on.
37:05Sit down, sit down, sit down.
37:07Let's go in the hallway.
37:08And we need to move everything that
37:10is 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.
37:20I 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?
37:28I'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 does it
37:40to 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 or done
37:47differently if you could?
37:49Don't take a job for money.
37:50Take 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
38:09in the kitchen, you'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
38:22from Paul and Carlos, I don't want to really say
38:25that they're bad chefs, but it is disappointing.
38:27What are these?
38:29Those are butter knives.
38:30Those are butter knives?
38:31Got it.
38:32I just hope the guys aren't lookin' 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!
38:45Hurrah!
38:46That was, that was, that was there.
38:49So we're gonna keep this separate.
38:50We gotta wash these again.
38:52No.
38:52.
38:53Man, they are gonna get washed.
39:01Yeah, hope you guys had fun on the boat.
39:06Top cleaners!
39:07We did!
39:08With an exhausting first day coming to an end.
39:10Hello, hello!
39:11The chefs are back in the dorms,
39:12eagerly reading their menu books.
39:14I'm ready to get my hands on each dish.
39:16And, working up an appetite.
39:18Earl, how do you turn this thing on?
39:19We do propane where I'm from.
39:20We don't do this thing.
39:21So the dorm life is very different than my home life.
39:24I'm ready to get my hands on each dish.
39:26And working up an appetite.
39:27Earl, how do you turn this thing on?
39:28We do propane where I'm from.
39:29It's very different than my homestead life.
39:32Excuse me, do you know how this thing works?
39:34I got you.
39:35Aren't y'all chefs?
39:38I've never had to deal with electric stove tops.
39:41It's a weird induction top.
39:42Is it an induction?
39:43Yeah, it's an induction.
39:44Yeah.
39:45Oh, it's voice activated, bro.
39:47It's not actually getting hot.
39:49Well, an induction burner shouldn't get hot.
39:51Guess I'm microwaving this food.
39:53Well, yeah, you gotta probably have this on.
39:55Oh, yeah, maybe.
39:56There you go.
39:57There you go.
39:58Whoa, time out.
39:59How'd you do that?
40:01As 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.
40:10Good night.
40:14That was for the lights.
40:15That was definitely for the lights.
40:17They're not even talking about the .
40:18They're not even talking about the .
40:19No.
40:20They're not.
40:21No.
40:22They're not.
40:23Yo, shut the .
40:24They're so loud right now.
40:25Dummy from Georgia putting up friggin' chicken.
40:28Waffles.
40:30They're so loud.
40:31Us girls are, like, in our rooms, like, reading our books.
40:34And I'm like, oh, my God.
40:36You see this rack?
40:37That means it's time for bait.
40:38If they're gonna be loud, we're gonna be loud, too.
40:40Okay, ready?
40:41One, two, three.
40:42Ah!
40:45What the ?
40:46What the was that?
40:59What the just happened?
41:07What are y'all screaming about?
41:08Well, y'all over there screaming, so we thought we eventually...
41:10Hey, this is why nobody's gonna 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.
41:39Let's go.
41:40Let's go.
41:41Line up, please.
41:42Good morning.
41:43Good morning, chef.
41:44Now, chefs, as you know, we are here in Connecticut.
41:48Much earlier in its history, it was called the provision steak.
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.
42:11And 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.
42:19Woo!
42:20You should be here.
42:21As the chefs battle over a precious Hell's Kitchen staple.
42:24Pleasure and power.
42:25Enduring a wild opening night dinner service.
42:26For the 24th time that battled the states, let's go.
42:27Will the pressure be so extreme.
42:28Sorry, guys.
42:29What state are you in right now?
42:30That it leaves both teams in a state of panic.
42:31Where's my grapeseed?
42:32Right here.
42:33Oh, no.
42:34And will it push one chef.
42:35I need the steak.
42:36Oh, no.
42:37Oh, no.
42:38Oh, no.
42:39Oh, no.
42:40Oh, no.
42:41Oh, no.
42:42Oh, no.
42:43Oh, no.
42:44Oh, no.
42:45Oh, no.
42:46Oh, no.
42:47Oh, no.
42:48Oh, no.
42:49Oh, no.
42:50Oh, no.
42:51Oh, no.
42:52Oh, no.
42:53Oh, no.
42:54Oh, no.
42:55And will it push one chef.
42:56I need the salmon.
42:57Completely over the edge.
42:59Oh, no.
43:00All next time on Hell's Kitchen Battle of the States.
43:03Gonna hide under the table now.
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