Hells Kitchen - Season 24 Episode 12 Battle for Black Jackets
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
📺
TVTranscript
00:01Previously on House Kitchen Battle of the States.
00:04Let's go.
00:05Come on, guys.
00:06Teams competed in a tag-team Chinese cuisine challenge.
00:09Switch! Let's go!
00:11Designed to test their creativity
00:13and their communication skills.
00:15I got all your components. Everything is over there.
00:17Take your chicken off.
00:18Guest Judge Buda Lowe loved Jada's dumplings.
00:22It's really beautiful. You have to go to the blue team.
00:24And Lisa's sweet and sour duck.
00:27Definitely get into the sweet and sour flavors.
00:29We'll be going to the red team.
00:30Well done.
00:31But with the score tied, it was Ellie's...
00:33Hand-seared soy sauce prawn.
00:35Overall, the flavor is definitely that.
00:37We're going to the red team.
00:38Thank you so much, chef.
00:39...that brought home the win for the red team.
00:42Yes!
00:43That night at the special charity night dinner service.
00:47Stop.
00:48Anthony, blue team, come here.
00:50Anthony's attention to detail was disappointing.
00:53Count the plates.
00:54One more plate.
00:55Jaden's failure to delegate...
00:57Come on, Jaden. Talk. Talk.
00:59...had him being embarrassed at the pass.
01:01Where's the sauce?
01:02Sauce.
01:03Where's the sauce, Jaden?
01:04While Sydney...
01:05All right, ladies, let's push.
01:06...Lisa...
01:07Go, go, go.
01:08...and Ellie...
01:09Coming up right now.
01:10...led the red team to victory.
01:11Congratulations.
01:12Thank you, chef.
01:13Thank you, chef.
01:14The blue team lost, and Henry nominated...
01:16Anthony.
01:17...and...
01:18Jaden.
01:19Chef Ramsay decided to say farewell to...
01:21Jaden.
01:22Good night.
01:23...ending his dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino in
01:29Connecticut.
01:32And now, the continuation of Hell's Kitchen.
01:35Get out of there.
01:36Yes, chef.
01:37Yes, chef.
01:38Brutal.
01:40Whew.
01:41I'm definitely relieved I didn't get eliminated.
01:43I've tried my hardest throughout this entire competition.
01:45I'm not gonna let up right now, that's for sure.
01:47That was a rough one.
01:48...
01:57That's too much onion.
01:58It's only like a little potato.
01:59Jada, you're not putting all that in there.
02:01Don't it up, Jada.
02:02I'm just confused.
02:03I'm scared to get yelled at, chef.
02:05I just wanna do right by you.
02:06Two ass, young lady!
02:07Two ass!
02:08Jada and I are definitely like catty sisters.
02:11The way we talk to each other, but we both have a lot of mutual respect for each other.
02:16We're both black, young women in a male-dominated field.
02:19Two ass, young lady!
02:21I wasn't expecting to make friends walking into here.
02:24To just have somebody that you truly can talk to, you know, and truly can lean on, it's
02:29been quite a blessing.
02:30Turn the pan down, bitch.
02:31Shut up.
02:33Come on.
02:34Come on.
02:35Come on.
02:36Come on.
02:37Come on.
02:38Come on.
02:39Come on.
02:46Rise and shine.
02:47Line up.
02:48Yes, chef.
02:49These are the doors where Hell's Kitchen crowns its champion.
02:53This is the very place you're all fighting for.
02:56Because if your door opens, you'll be crowned season 24 Hell's Kitchen champion.
03:03Did someone say champion?
03:07Please welcome everybody, WWE superstar Big E.
03:12Wow.
03:15You've won the triple crown.
03:17Yes, sir.
03:18WWE champion.
03:19Intercontinental champion.
03:20Come on, Big E.
03:21Do you not leave anything else for somebody else to win?
03:23I won it all.
03:24I won it all.
03:25Yes, sir.
03:26If I was a wrestler, I feel like my wrestling name would be The Chef.
03:28Just The Chef.
03:29I'm The Chef.
03:32Lil Red.
03:33She ain't messing around.
03:35Welcome to the gun show.
03:37Look at these flimsy arms.
03:41It might be Captain .
03:42I mean, I'm at work, you know what I mean?
03:44Like, you know, I give Chef Ramsay a run for his money.
03:48My wrestler name would be Sweetness.
03:51With a flag and cape and everything.
03:53I don't know.
03:54I didn't really bring the guns today because I signed a waiver saying no weapons.
03:58But, you know.
04:00Ugh.
04:02What does it take to become a legend and an amazing champion?
04:05Chefs, it takes discipline, it takes determination, and it takes a lot of focus.
04:11Big E, thank you for your insight.
04:12And what it takes to be a champion.
04:14Did someone say champion?
04:16Please welcome WWE superstar Liv Morgan.
04:20Liv Morgan?
04:21What is going on right now?
04:23Are we gonna get a live wrestle match in front of us?
04:26Because I'm here for it.
04:29How do you stay on top of your game?
04:31A high level of commitment, a constant want for improvement, and always staying at the cutting edge of your game.
04:39Hang on a second!
04:40Oh, .
04:41What the f*** is happening?
04:42Bruins sermon!
04:43Mads!
04:44It's 8 in the morning, this guy's busting through drywall.
04:45Hang on a second!
04:46I haven't even had coffee yet.
04:47Yeah!
04:48Hell yeah!
04:49I'd let him take my lunch money.
04:50Are you kidding me?
04:51Don't champions wear black jackets.
04:52That's right, chefs.
04:53It's time for black jackets.
04:54Yeah!
04:55Come on!
04:56Oh!
04:57Oh!
04:58Oh!
04:59Oh!
05:00Oh!
05:01Oh!
05:02Oh!
05:03Oh!
05:04Oh!
05:05Oh!
05:06Oh!
05:07Oh!
05:08Oh!
05:09Oh!
05:10Oh!
05:11Oh!
05:12Oh!
05:13Oh!
05:14Oh!
05:15Oh!
05:16Oh!
05:17Oh!
05:18Oh!
05:19It's black jacket day!
05:21This is one of the biggest milestones in the competition.
05:24It means the game is on.
05:26Throughout the day, you'll face three incredible challenges.
05:30Now, after each challenge, one or maybe two of you
05:33will receive a coveted black jacket.
05:37There are seven of you, and only five black jackets available.
05:42So, your first challenge is about to begin.
05:46Chefs, as professional wrestlers who travel all across the country all year round, we're
05:51constantly trying new delicious flavors that are unique to their region.
05:56We know each of you are here representing a different state, so for your first challenge,
06:00Chef Ramsay would like you to create a dish that best celebrates your state.
06:05So, you better make sure they're big, bold, and undeniable.
06:10You've all got 45 minutes to put your state on a plate.
06:14Your 45 minutes...
06:16Starts now!
06:17Let's go!
06:22Jay, am I telling you what you're making?
06:23Yes, sir.
06:24I am making roasted snapper on top of like a crispy fingerling potato salad.
06:30This is Florida on a plate.
06:32I mean, the beautiful citrus that grows in Florida.
06:35And you can't say you're from Florida if you've never cooked red snapper before.
06:39It's just that one little piece right there.
06:41There we go.
06:42This dish is 100% an honor to my dad.
06:45No matter how late he worked, my dad never failed to make it a point to take me to the store
06:50to buy ingredients for whatever random dish that I wanted to make as a kid.
06:54So, I owe it all to him.
06:56I'm thinking in the oven for like five minutes.
07:00What are you working on, Ellie?
07:01Chef, I'm going to be doing bone-in pork chop and then some pickled asparagus.
07:06I wanted this because the colors are very tan, grays, reds.
07:10It looks like the desert landscape.
07:12Okay.
07:13Nevada has been my home for so long.
07:16So, I am choosing colors to emulate what I see back home.
07:20Nevada desert.
07:21Yeah.
07:22What's this?
07:23The sauce?
07:24This is just the start to this kind of glaze for this pork belly.
07:27Cool.
07:28I'm going to do like a sweet and spicy pork belly tostada.
07:31This is actually like an ode to my first ever mentor and my best friend, Mon.
07:36How do you do the pork belly?
07:37You just boil it?
07:38Boil, yep.
07:39Boil for like 15 minutes and then I'll pat dry, fry.
07:42I want to kind of make them proud on this one.
07:44So, I got to pray to the Iowa Pork Council, which is a real thing, by the way.
07:49Is this very Carolina?
07:52I mean, the rice, yeah.
07:53Yeah, the rice, we hunt a lot.
07:56So, I'm very used to eating venison.
07:57As a kid growing up in North Carolina, my dad and I would hunt in the winter and we'd eat
08:02venison and rabbit all year long.
08:05This dish is basically an ode to my father.
08:09He might cry when he sees this, honestly.
08:12That's beautiful.
08:14Take that off the heat.
08:15Awesome.
08:16Tell me what you're making today.
08:18All right.
08:19So, it's like a Texas barbecue plate.
08:20So, I'm going to do a coffee crusted rib eye and then I'm going to do a barbecue mole.
08:24Texas is such a melting pot.
08:26I'm going to try to incorporate some of the great different cultures that we have in Texas.
08:31I got to do the Lone Star State proud.
08:33Mole, mole, mole, mole, mole.
08:35Barbecue sauce.
08:38Y'all are at about 16 minutes left, okay?
08:4016 minutes.
08:4116 minutes hurt, Chef.
08:42Make sure you wash your hands because you're allergic to scallops, right?
08:44Yeah, severely, Chef.
08:45I'm allergic to shellfish, but I'm doing an almond-crusted scallop dish because I want to live on that edge.
08:51Mind if I take a little bite?
08:52Oh, yeah.
08:53Since you can't taste it.
08:54I know, right?
08:55Working in Temecula in California, I found myself with this Japanese chef inspiring me to face my fears.
09:06Is it okay?
09:07Yeah.
09:08Is it weird?
09:09No.
09:10Okay, cool.
09:11I have nothing holding me back.
09:12I know my dish is great and I have a good feeling that it's going to give me that black jacket.
09:16The aesthetic is nice also.
09:18Even though I can't taste it.
09:19Make sure you nail your proteins, yeah?
09:21Yes, Chef.
09:22Growing up in Delaware, my pop definitely made a lot of salmon and yellow rice.
09:27So today I am making pan-seared salmon with a saffron risotto and lobster sauce American.
09:34It certainly is yellow.
09:35Yes, Chef.
09:36Is that a bad thing, Chef?
09:41My risotto has to be cooked perfectly.
09:43The black jacket's on the line.
09:4530 seconds.
09:46Let's go.
09:47Walking.
09:48Behind.
09:49Third.
09:50Come on, Henry.
09:51Yes, Chef.
09:52Good.
09:53Anthony, well done.
09:54Thank you, Chef.
09:55Let's go.
09:5610, 9, 8, 7, 6, 5, 4, 3, 2, 1.
10:05Well done.
10:06Now, we're going to begin with Sydney.
10:11Come on, Syd.
10:12I'm feeling super confident about my dish.
10:17It 100% represents my state of North Carolina.
10:20OK.
10:21Sydney, describe the dish, please.
10:22I have a herb and pine nut crusted venison tenderloin.
10:25Mm-hmm.
10:26A fig red wine demi.
10:28Hunting is a big part of North Carolina.
10:31I've been hunting since I was five years old with my father.
10:34He would argue the tenderloin's the best part of the venison.
10:37The crust is delicious.
10:39Thank you, Chef.
10:40I love that harmony between that sort of richness, the gaming, with the fig and the jam.
10:43It's such a shame because it's flavorsome.
10:45It's just a touch overcooked.
10:46Really good job.
10:47Thank you, Chef.
10:50Well done.
10:51Up next, Anthony from Iowa.
10:53Let's go.
10:54I think my dish looks sexy.
10:56Let's go, baby.
10:57Iowa.
10:58Right.
10:59Anthony, describe the dish and give me the connection, please.
11:00So today I did a sweet and spicy pork tostada pork belly.
11:03This is kind of an ode to my first mentor and my best friend, Mon.
11:07He's from Laos.
11:08Tell me the cook on the pork belly.
11:09The cook on the pork belly, I boiled it and fried it.
11:11It's tossed in a sweet and spicy gochujang soy sesame oil.
11:16It's a tough one because the pork belly is just on the verge of being a touch tough.
11:20Traditionally, these things are sort of braised for hours.
11:23Yes, Chef.
11:24I think it's a nice personal connection.
11:25Thanks, Chef.
11:26It's certainly elevated.
11:27Well done.
11:28Thank you, Chef.
11:29Appreciate it.
11:30Up next, Anaya from Delaware, please.
11:33Let's go.
11:34If I can show Chef Ramsay that I can execute a perfect risotto in 45 minutes, I definitely
11:41think that's worthy of a black jacket.
11:43I have a pan-seared salmon with a saffron risotto, a lobster sauce American, and a tomato
11:48fennel gremolata.
11:49So the flavors are there, right?
11:56But be super careful with the saffron.
12:01Yes, Chef.
12:02Because it doesn't need such a pungent, sort of bright saffron flavor.
12:07Up next, Ali, let's go.
12:10I made a beautiful landscape portrait of Nevada out of food.
12:15Call me Eli Picasso.
12:17So today I made for you a maple glazed bone-in pork chop, a romesco sauce, a spiced cashew crumble,
12:24and a pickled asparagus.
12:26This concept came from the landscape of Nevada.
12:29I wanted to emulate that desert scenery with the sand.
12:33The pork's cooked beautifully.
12:35It's a really good dish.
12:36Does it need the sand?
12:37Not really, but everything on this plate works, and it harmonizes beautifully.
12:42Thank you, Chef.
12:43Back in line, please.
12:45Yes, Chef.
12:47Henry, let's go.
12:50I've got an idea.
12:51I'm going to get some form of steak, and lo and behold, yes.
12:53Yes, Chef.
12:54So we have a coffee-crusted ribeye, and I did a barbecue mole with Mexican-style street corn.
12:59Mmm.
13:00When you think Texas, you think barbecue.
13:02I said put the steak on the plate.
13:03You've done that to a T.
13:04Be careful the steak's a touch overcooked.
13:06Yes, Chef.
13:07It's a really good dish.
13:08Thank you, Chef.
13:11I've just tasted five of really good dishes, and I'll be honest, there's one dish that I'd
13:16like to give a black jacket to.
13:17I've just tasted five of really good dishes, and I'll be honest.
13:30There's one dish that I'd like to give a black jacket to.
13:32That jacket's going to.
13:33Ellie, well done.
13:34Good job, Ellie.
13:35Really well done.
13:36That dish was delicious.
13:37Thank you, Chef.
13:38You're about to enjoy the stunning, beautiful black jacket loud.
13:39Thank you, Chef.
13:40Good job, Ellie.
13:41Good job, Ellie.
13:42Good job, Ellie.
13:43Good job, Ellie.
13:44Good job, Ellie.
13:45Good job, Ellie.
13:46Good job, Ellie.
13:47Good job, Ellie.
13:49That dish was delicious.
13:51Thank you, Chef.
13:52You're about to enjoy the stunning, beautiful black jacket loud.
13:56Thank you, Chef.
13:57Good job, Ellie.
13:58Good job, Ellie.
13:59Good job, Ellie.
14:03I did it.
14:04I represented me.
14:05I represented Nevada.
14:07And I can't wait to go home to my little brother,
14:09because he's going to be able to watch his big sister win a black jacket.
14:16Holy .
14:22This black jacket loud is insane.
14:28Vitamix.
14:30Thank you, thank you, thank you.
14:31I promise you I will make the most amazing things in this Vitamix.
14:37Oh, my.
14:40Right, up next, Jada, let's go.
14:42Chef, I am so nervous.
14:44I can't even feel my toes right now.
14:46All right, Chef, so this is Florida on a plate.
14:48It's going to be red snapper that was seared in a pan and then butter basted.
14:51And then we've got like a crushed fingerling potato salad, if you will.
14:54And why this fish?
14:55My dad, he's a fisherman, so every time he'd have a mangrove or he'd have a red snapper,
14:59bring it home for me and I'd fillet it up.
15:01Yeah, visually it's enticing.
15:02The snapper's an ugly fish, and so you've elevated that.
15:05And you've got that sort of Florida sort of citrus note coming through.
15:08Yes, Chef.
15:09That really good dish.
15:10Back in line, please.
15:11Thank you, Chef.
15:12Mmm.
15:13Up next, Lisa, let's go.
15:14Chef.
15:15I have a deadly allergy, but I need this black jacket.
15:18So I'm hoping that I nail it, because obviously I can't taste it.
15:22It's almond-crusted scallops, coconut curry sauce, black rice tossed in some fresh herbs.
15:29This dish was actually inspired off of a chef that took me in in Temecula.
15:34I was always scared of working with seafood.
15:35I thought I was going to have an allergic reaction, but he and I worked on this dish,
15:39and it was beautiful.
15:40Wow.
15:41So you can never eat this dish?
15:42No.
15:43Never.
15:44Flavours are absolutely bold.
15:46Rice needs another 60 seconds.
15:48Yes, Chef.
15:49But it's you.
15:50And kudos for cooking something that you can't taste, and nailing the cook.
15:55Thank you, Chef.
15:56Great job.
15:57Thank you, Lisa.
15:58Good job, Lisa.
15:59Wow.
16:00I've got one more jacket to give out in this round.
16:07The next recipient of the black jacket, Jada.
16:12Oh, yeah.
16:13Well done.
16:14Thank you so much, Chef.
16:15Thank you so much, Chef.
16:16The dish was flawless.
16:17Thank you so much.
16:18And absolutely delicious.
16:19Good job, Chef.
16:20Thank you, Chef.
16:21I cannot believe this right now.
16:22Knowing that I got the second black jacket, like, the youngest chef in this competition.
16:27What's up, bitch?
16:30My dad would be so proud of me right now.
16:35I'm a dogler.
16:41Right, you five.
16:44Two black jackets are gone.
16:46There are still three more up for grabs.
16:49Understood?
16:50Yes, Chef.
16:51In your last challenge, you pay tribute to your state.
16:54For your next big challenge, we're going to pay tribute to our host state, Connecticut.
17:00Chefs, when you think about Connecticut cuisine, you think about seafood instantly.
17:04Yeah.
17:05But Connecticut is also known for pizza.
17:09That's right.
17:10Legendary pizza.
17:11Lunar pizza.
17:12Sally's abits.
17:13Frank Pepe's.
17:14And, of course, the iconic mystic pizza.
17:19You'll be making an incredible elevated pizza.
17:23Get creative.
17:24Got it?
17:25Yes, Chef.
17:26Good.
17:27You've got 30 minutes.
17:28And your time starts now.
17:31Let's go, guys.
17:32Remember the brief, y'all.
17:33Creative, elevated.
17:34Yes, Chef.
17:35Look, look, look.
17:38We have these pizza ovens turned all the way up for y'all, okay?
17:43Is it a pizza challenge?
17:45What'd you grab?
17:46All right, so I'm doing a little, like, clam multi-leak pie.
17:49A lot of pizza chefs in New York kind of are like, oh, if you put clams on something,
17:53it's not a pizza.
17:54Like, no that, dude, because clam pizzas are the best.
17:59Honestly, I kind of dig what Anthony's doing, like, clams, but those have to be perfectly
18:07cooked.
18:08I don't make the pizza at my house.
18:13My fiance makes the pizza, so I'm just going to stick to my favorite pizza.
18:18Render down chorizo.
18:19You have fresh avocado on there.
18:21You're going to have a nice marinara as the base.
18:24It's basically like a pizza taco combination.
18:26It's bomb.
18:27Too spicy?
18:28No, I like the heat.
18:29It hurts, Chef.
18:30See, like, Lisa's sauce looks really nice.
18:33You have an idea of what you're doing, Anaya?
18:35Um, so it's mushroom, a little bit of truffle.
18:38You're doing a traditional pizza then, huh?
18:40Yes, but elevated.
18:42Elevated, Chef.
18:43Pasa to mushrooms?
18:44Elevated, Chef.
18:45Okay.
18:46Elevated, I promise.
18:47I'm elevating it.
18:48I hope.
18:49Is Anaya's elevated?
18:51How the hell do you elevate a dough disk?
18:54I have no idea what I'm doing.
18:56It's my knives.
18:58She seemed out of her element.
19:00Anaya is so cocky that she was so thrown that she didn't get a black jacket off the bat,
19:06and I see a with her.
19:09God, I lost my train of thought.
19:11I think I can call my local pizza shop and have that same pizza delivered to my house.
19:16Don't make me nervous.
19:1815 minutes.
19:19Heard that.
19:2015 minutes.
19:21You're halfway there.
19:22I used to work in pizza shops, so let's go.
19:25Oh!
19:26Hey!
19:27Hey!
19:28Bonjourno!
19:29What are you doing with the figs?
19:31So the figs, I'm going to red wine braise.
19:33I'm going to do whipped ricotta with preserved lemon and truffle oil.
19:37And then to take it to a next level, I want to red wine braise figs.
19:43Elevate it.
19:44Yes, chef.
19:51All right, Syd, come on.
19:52This is the most important pizza I've ever made in my life.
19:58Shrimp and goat cheese?
19:59Yeah, it could work.
20:01I love shrimp pizza.
20:03Marino would probably tell me that it's not pizza, and it's not Italian, and I disgraced Italy.
20:08But we're not in Italy right now.
20:10Out of the way.
20:11Everything out of the way.
20:13Two and a half, guys.
20:14Let's go.
20:15Get those pizzas in.
20:17Let's go, guys.
20:19Two and a half minutes!
20:22Good.
20:24Careful, careful.
20:26Anthony, that's going to go quick, dude.
20:28Anthony, go back!
20:29Anthony, go back!
20:30I'm trying to kind of do multiple things at once.
20:32I have the pizza in.
20:33It's cooking.
20:34I'm going to turn my attention to this salad garnish.
20:37It's going to burn.
20:38Why are you walking away, Anthony?
20:40You should never walk away from a pizza inside of a pizza oven.
20:45Go, go, go, go, go, go, go!
20:47Pardon me.
20:48Excuse me.
20:49I've got to grab mine.
20:50Wait, wait, wait.
20:51Why are three people in that oven?
20:52I'll get in.
20:53I've got to rotate it.
20:54It's a total traffic jam at this pizza oven, man.
20:57Like, my pizza's kind of just overcooking in there.
20:59I'm worried about my pie.
21:00Oh, my God.
21:01Anthony, me.
21:07Man, this is a little too charred.
21:10It's kind of a nightmare.
21:12Check the bottom.
21:25Oh, my God.
21:26Anthony, this is intense.
21:30Man, this is a little too charred.
21:33It's kind of a nightmare.
21:35Check the bottom.
21:37That's burnt!
21:38I'm a little bit nervous about this one, but maybe I can save this.
21:42You know, I don't have any time.
21:43I've got to roll with it.
21:44Last two minutes.
21:48Oh, my God.
21:49Sydney, you haven't even cooked your pizza.
21:51What the ?
21:55I hate this.
21:56Come on, Sydney.
21:58I need you here in black jackets with me.
22:00I am so worried.
22:01Get your pizza all the past.
22:03Please, please, please.
22:0430 seconds to go.
22:06Walking hot.
22:08Behind you, hot.
22:09Y'all are making me nervous floating around with these pizzas.
22:12Oh, my God.
22:13If someone drops their pizza, I'm crying.
22:1415 seconds to go.
22:16Finishing touches, ladies.
22:18You got this.
22:19I can't watch.
22:20There you go, Lisa.
22:21There you go.
22:2210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
22:32Come on.
22:33Well done.
22:40Right.
22:41Everybody happy with their pizzas?
22:42Yes, Chef.
22:43Good.
22:44Let's start with Lisa.
22:45Let's go.
22:46Chef.
22:47Please.
22:48I'm hoping Chef Ramsay loves avocado.
22:49I'm hoping he loves fresh cilantro.
22:51Or else it's RIP.
22:53Rest in pizza, literally.
22:56All right.
22:57Describe the pizza, please.
22:58From being California, we love avocado and everything.
23:01So I did chorizo and avocado, spicy marinara.
23:04You also have cojita cheese, cilantro, and green peppers.
23:08I thought it was a little bit sort of plain Jane to begin with,
23:11but I got the essence of the sort of Spanish influence there.
23:14And the avocado, the tortilla cheese, the sausage.
23:17Delicious.
23:18Really good indeed.
23:19Good job.
23:20Thank you, Chef.
23:21Really good job.
23:22Wow.
23:23What a start.
23:24Let's go for Henry's pizza.
23:25Let's go.
23:26My pizza, it just represents me.
23:27It's not overly complicated, but it also is elevated for sure.
23:32And that's what I'm hoping to have come across for judging.
23:35What do we have, Henry?
23:36All right.
23:37So what we have is whipped ricotta and preserved lemon with prosciutto,
23:41red wine braised figs, and balsamic braised red onion.
23:45I think you've got a really nice Tuscan sort of rich pizza,
23:49but you have to be very careful when you add figs that are soaking wet.
23:53Yes, Chef.
23:54It just makes everything soggy.
23:59The worst thing in the world is soggy pizza.
24:02It's all about attention to detail.
24:04So one little Nick is like, hmm.
24:07Hmm.
24:10Not looking too good for Henry.
24:12Next up, let's go for Anthony's pizza.
24:14Let's go.
24:15Chef.
24:16The other pizzas look meh.
24:18You know, they all kind of look underwhelming.
24:20They look pretty simple.
24:21I feel like I definitely took the biggest risk.
24:23I know it's going to taste good.
24:24I'm just really hoping it's not too dark.
24:26So I did a white sauce.
24:27Yeah.
24:28A little bit of ricotta folded in.
24:29Some guanciale, Calabrian chili, clam.
24:32Clams, where are they?
24:34The clams are chopped up.
24:35I chopped them up a little smaller so that you kind of get them on the whole pie.
24:38And it's hard to detect the clams.
24:40And underneath, it's very, very dark.
24:43You know, that mouthful there for me was just pure burnt flavor.
24:47Yes, Chef.
24:48Which is such a shame because I love the ingredient combination.
24:50Thank you, Anthony.
24:51Thank you, Chef.
24:52Thank you, Anthony.
24:53What a shame.
24:54, man.
24:55I couldn't have that up any worse, could I?
24:57Looks like the pizza challenge isn't going to be earning me a black jacket today.
25:00That's for sure.
25:01Right.
25:02Next up, Sydney.
25:03Let's go.
25:04Let's go, Sydney.
25:05I'm looking at everyone else's pizza going.
25:07My pizza doesn't have a lot going on.
25:09I'm completely left field compared to everyone else.
25:13Describe it, please.
25:14Chef, today I have a bechamel base as my sauce.
25:18Shrimp as the protein.
25:20And a little braised fennel topped after cooking with some avocado.
25:23It looks mineralistic.
25:24Yes, Chef.
25:25A lot of the constructive criticism given to us throughout the competition is simplicity is best.
25:29I'm trying to learn from what I've been told.
25:32You look at it immediately thinking it's a little bit underwhelming because there's not much going on.
25:36But it is good.
25:38It's a nice lightness.
25:39It's a sort of fragrant pizza.
25:41And it's cooked beautifully.
25:42Great job.
25:43Thank you, Chef.
25:44Wow.
25:47Anaya, let's go, please.
25:49Am I looking up to the pizza gods at this point?
25:51Like, please get me a black jacket pizza gods.
25:54Please.
25:55Describe the pizza, please.
25:57So, Chef, for you today I have a take on mushroom and sausage pizza.
26:01Right.
26:02It has a little bit of red wine braised tomato on there.
26:06Some fresh sliced red onion.
26:08And I finished it with truffle oil and fresh thyme.
26:11I thought the tomatoes were a bit of an afterthought.
26:14But the way you've blistered them is really nice because it sort of purees in that sort of second burst of vibrancy in your mouth.
26:20But it's a good pizza and also the crust.
26:23It's lovely.
26:24Really good job.
26:25Thank you, Chef.
26:26My fingers and toes are crossed at this point because I don't want to do another challenge.
26:32The chef who's earned the next black jacket is...
26:38The chef who's earned the next black jacket...
26:51Jesus, someone's going to walk in.
26:52Is...
26:53Sydney, congratulations.
27:06Really good job.
27:07Chef.
27:08That pizza was delicious.
27:09Thank you, Chef.
27:10Congratulations.
27:11Thank you so much.
27:12Head over to the black jacket lounge.
27:13I got a black jacket.
27:14I got a black jacket!
27:15I got a black jacket!
27:16No one's in here.
27:21No one's in here.
27:23Oh my God.
27:26Oh my God!
27:27Oh my God!
27:29Oh my God!
27:30Oh my God.
27:31I'm trying so hard to not cry.
27:45I'm going to get a dress, a red dress.
27:48Damn, does this jacket look good on me.
27:52Hey, look what you got, baby.
27:55You got a pizza oven and a bite mix.
27:58Yes!
27:59You deserve it.
28:00Great cereal.
28:01Oh, God.
28:05The next black jacket goes to Lisa.
28:15Well done.
28:16Really well done.
28:19Enjoy the lounge.
28:20Thank you, Chef.
28:21You deserve it.
28:22Thank you, Chef.
28:23Good job, Lisa.
28:24Well done.
28:29Dream come true, baby.
28:31I can't believe it.
28:33I'm in shock.
28:34I just want to make it the black jacket
28:36so I can show my daughter and my fiance what I could do.
28:40I was going through like a rocky slope in my life a little bit.
28:44after I had my daughter of, you know, losing confidence
28:47and thinking that I wasn't going to make it in my career.
28:49And this is the opportunity telling you not to give up.
28:52So, you know, I'm very thankful for it, for sure.
28:55Oh!
28:56Wait, I just rubbed my makeup off.
28:59Right.
29:00All three of you, get yourselves back in the game.
29:04Sydney gets her jacket.
29:05I'm blacked out.
29:06I hear Lisa gets her jacket.
29:08I'm blacked out.
29:09So I have to cook again.
29:10Pizza.
29:11Saffron.
29:12We have one more challenge and one black jacket left.
29:19For your final black jacket challenge,
29:22you'll all be cooking with the same seven ingredients.
29:27apple, mustard greens, elk, tenderloin, rhubarb, Idaho potatoes, crown royal, and finally, almonds.
29:40It's up to you what you do with it.
29:42But what I want to do is see your imagination.
29:44Your 45 minutes start now.
29:49I worked with these ingredients separately, never together.
29:53It's going to be challenging, but this is it.
29:55This is the final dance, the final song.
29:57I'm going to...
29:58Are you going over there, Henry?
29:59OK.
30:00I'm going to cook my ass off, and hopefully the culinary gods will smile upon me.
30:05You have to use all of your ingredients, right?
30:08Yes, Chef.
30:09All right.
30:11Come on, Anaya.
30:12You know what the you're doing.
30:14Girl power.
30:15I wouldn't even know what I would do in this.
30:17I know.
30:18That's hard.
30:19That's hard, yeah.
30:20Rhubarb, potato, almond.
30:21All of those?
30:23What's difficult about having to use the same ingredients as your competitors is that
30:26we all have to kind of make this dish our own.
30:29So whoever elevates this dish to a different level, that's who's going to win.
30:33I'm going to switch it up with the potato, I think.
30:35I'm going to draw a little bit on my Michelin background for this dish.
30:38That's what kind of made me stand out this entire competition.
30:40This last black jacket's on the line, so now or never for showing finesse, you know?
30:46OK, Anthony.
30:47All right, Michelin boy, let's go.
30:52Oh, nice.
30:53OK.
30:54And a nice little seer.
30:55God, that's a good idea.
30:56I definitely think Anthony's Michelin star background is helping him right now.
31:00He made the humble Idaho potato look like immaculate scallops.
31:06All that smokes, those are scallops.
31:12Do you have an idea of what you want to do?
31:13I think I'm going to do a very thinly sliced potato.
31:15Mm-hmm.
31:16And you kind of put them in a little circle.
31:17OK.
31:18I lost two challenges so far.
31:20I feel very discouraged.
31:21My brain is everywhere.
31:23What if this doesn't work out?
31:24What if I go home?
31:25What if I don't get a black jacket?
31:27If I win this, it's going to be all women.
31:29If I, you know, it's just a lot.
31:31Are you putting those potatoes in the convection oven?
31:33I'm going to sear them in the pan in the duck fat.
31:35OK.
31:36But what's, like, keeping it together, though?
31:38Nothing.
31:42No, don't sear them, Anaya.
31:44Just go in the oven.
31:45I'm definitely rooting for Anaya.
31:47Like, how amazing would it be to have literally all black jackets be women,
31:51but at that, be one of my friends?
31:54She's my girl.
31:59Uh-oh.
32:00See, I knew this was going to happen.
32:01Put it.
32:02She needs to just leave it.
32:03Put it in the oven.
32:04Cancel.
32:05You need to see dozer.
32:07Aw.
32:19Oh .
32:21Oh, look.
32:22See, I knew this was going to happen.
32:23Put it in the oven, girl.
32:25Cancel.
32:26You need to see dozer.
32:28Aw.
32:30See?
32:33That didn't work out well.
32:34Anaya's kind of freaking out.
32:35We're not in the business of panicking.
32:36We're in the business of figuring out.
32:38Get your together, girl.
32:39I might just scrap this whole idea.
32:42Stop with the potato.
32:45Are you pivoting?
32:46Yep.
32:47It's just going to be a simple palm puree.
32:49Oh, I can't even right now.
32:53This girl, don't.
32:54This is it.
32:5528 minutes.
32:57Let's see Henry.
32:58What are you making for chef today?
33:00All right, so I'm thinking about taking the almonds
33:02and some of the rhubarb
33:04and doing, like, romesco.
33:05What is Henry doing?
33:07I blanch my mustard greens
33:09in boiling salted water,
33:11start to braise it with some garlic
33:13and chili flake and some chicken stock,
33:15and just kind of let that marry and get sexy.
33:18Big sexy.
33:19Henry's got an idea.
33:20Henry's?
33:20He does.
33:21He knows what he's doing.
33:22Like, in his element.
33:24I got to stand out.
33:25You know, everything's on the line right now.
33:26You know, I've made it this far.
33:28I'm not ready to go home.
33:29Fingers crossed it works out.
33:30You can make Texas proud, Henry.
33:32I'm trying.
33:32Yeah, let's do it.
33:36Make sure you guys give that elk time to rest.
33:39I don't even know what a elk looks like, bro.
33:42They don't have that where I'm from.
33:44Elk is really similar to venison.
33:46They shrink, like, so much, though,
33:48because there's no fat.
33:50Elk is not a protein that most chefs
33:53have ever had their hands on.
33:55It's tricky to cook.
33:56Those game meats are different.
33:59Good luck.
34:00I've never worked without tenderloin,
34:02so that's kind of my stress point right now.
34:04Please let this be like beef tenderloin.
34:07Elk really is lean, so it needs that extra fattiness,
34:12and almonds can add some fat to it.
34:14I mean, that buttery texture.
34:15So almond crusting it just seems like the best option.
34:19She's going to crust it.
34:20I don't want Anaya to get a black jacket,
34:23and at this rate, with the way that she is cooking,
34:26she seems frazzled.
34:28She does not know what she's doing.
34:30Hopefully this stumps Anaya once and for all.
34:33You got to get that crust on there.
34:34Yes, Chef.
34:35She's not going to make it.
34:37There's no way.
34:38Come on, Anaya.
34:38You got to hurry up.
34:39Yes, Chef, I'm going.
34:40Last three minutes.
34:42Here we go.
34:42Is that Anthony's?
34:50It's beautiful.
34:52Yes.
34:53Yes.
34:54They helped with them.
34:56Yes, Chef.
34:56This competition does remind me of my Michelin days.
34:58You're very nervous.
34:59You got a lot on the line.
35:00You have a Michelin star on the line,
35:02but, like, you have to make this dish perfect
35:03or you blew it.
35:0560 seconds.
35:05Let's go.
35:06Make sure you have all the ingredients on the plate, right?
35:08Seven ingredients.
35:10This might be the last thing that I do.
35:12Is that Anaya's?
35:13That was Anaya's.
35:14Good job.
35:15That's right, girl.
35:17That makes this fun.
35:2220 seconds to go.
35:26You got it all on the plate?
35:27Yes, Chef.
35:28How do you feel?
35:30Five, four, three, two, one.
35:36Dude, this is going to be so hard.
35:39This is going to be so hard.
35:41It's time to see who distinguished themselves
35:44with a dish worthy of the final black jacket.
35:48Henry, let's go, please.
35:51I'm just excited to get this over and done with.
35:54I want my black jacket.
35:55Okay.
35:56Describe the dish, please.
35:57What I did was a pan-seared elk tenderloin.
36:00I did a romesco with the blanched almonds,
36:04braised mustard greens,
36:05and then I kind of crisped them up a little bit with some butter.
36:08It looks beautiful.
36:08Thank you, Chef.
36:09It's you on a plate.
36:10You cook with such finesse, and you cook with heart.
36:12Thanks, Chef.
36:15So the elk is cooked beautifully.
36:17Thanks, Chef.
36:18And it's rested well as well.
36:19Nice and pink in the center.
36:20But the way you cook greens that way,
36:22it has this after-lingering, greasy effect.
36:25I'm nitpicking, but the cook is spectacular.
36:32Thank you, Chef.
36:34Good job, Henry.
36:35Solid start.
36:36Up next, Aniyah, please.
36:38Let's go.
36:39I'm, like, panicking.
36:41It's a lot at stake right now.
36:43There's only one jacket left.
36:45So, describe the dish, please.
36:47Chef, for you today, I have a simple palm puree,
36:49braised mustard greens with apple.
36:52The elk tenderloin is seared and crusted in almonds.
36:55It visually looks beautiful.
36:56Thank you, Chef.
36:57You can see the cook on the tenderloin beautifully done.
37:03Greens are delicious.
37:04Thank you, Chef.
37:06I think I touched more cream of butter in the mash.
37:08I was a bit worried about the almonds
37:10not being toasted enough, but they are.
37:12It's really good.
37:12Thank you, Chef.
37:16Finally, Anthony, please.
37:17Let's go.
37:18I feel confident that Henry and Aniyah's dishes
37:20weren't perfect, so I'm hoping that mine can pull through.
37:23I want a black jacket so bad, man.
37:25Chef, I have an elk tenderloin
37:26with some braised mustard greens,
37:28some potato fondant.
37:30It's quite nerve-wracking, cooking tenderloin.
37:32How did you feel?
37:33You know, actually, I've never cooked elk before.
37:34Wow.
37:35Today's first.
37:36Well done.
37:36The cook is peaceful.
37:38Be careful when you put so much garlic in those greens.
37:40Yes, Chef.
37:41There's a really nice earthiness to the cook
37:43and what you've done.
37:44Well done.
37:45Pretty well done.
37:46Wow.
37:48Good job, Chef.
37:49Good job.
37:50Thanks, bro.
37:50Three really strong dishes and three phenomenal chefs.
37:54Unfortunately, there's only one more black jacket.
37:57That means two of you will be going home.
38:00The ladies are powerhouses, but, you know,
38:03you can't cow me and Anthony out of the fight.
38:06We're the last two gents for a reason.
38:09So hard.
38:10There's only one more black jacket.
38:23That means two of you will be going home.
38:28Henry.
38:30Yes, Chef.
38:31Step forward.
38:32Henry, that dish was good.
38:43Unfortunately, it wasn't good enough.
38:46Yes, Chef.
38:47You've done yourself proud.
38:48You've done Texas proud.
38:49It's obvious there's a bright future for you.
38:52Thank you, Chef.
38:53Thank you, Henry.
38:53Thank you very much.
38:54Give me your jacket, please.
38:55Yes, Chef.
38:59Bye, Henry.
39:00Never, ever easy.
39:02This competition really tested my ability
39:06to dig down deep and give even more
39:09than I actually thought I had to give.
39:11And I'm just super excited to take everything
39:12that I've learned here at Hell's Kitchen
39:13and just apply it to the restaurant back in Dallas.
39:17Anaya, Anthony, please step forward.
39:25There's only one black jacket left.
39:28Congratulations goes to...
39:32Anaya.
39:38You've earned it, girl.
39:40Thank you, Chef.
39:40Congratulations.
39:41Thank you so much, Chef.
39:43Spatacular.
39:44Go get it.
39:45I'm a little shocked
39:45because I didn't think Anaya's dish looked that pretty.
39:48And there goes my jacket.
39:49Oh, my God.
39:50The emotional distress I felt today
39:54is all worth it.
39:58Oh, Anthony.
40:01I want you to continue.
40:02You've got youth on your side
40:03and you've got a great brain on your shoulders.
40:06Thank you, Chef.
40:06Please give me a jacket, young man.
40:08I appreciate it.
40:09Thank you, man.
40:09You did some great things here.
40:10Thank you so much.
40:11Remember that.
40:11I really appreciate the opportunity.
40:13Take care.
40:16You know, it's definitely rough.
40:17I would have loved to get the black jacket,
40:18but ultimately, I can leave holding my head high.
40:21I talked about a fair amount of
40:22during this competition,
40:23but I definitely held my own
40:24and I backed it up.
40:25I think I'm the only chef ever from Iowa
40:27to be on the show,
40:29so I'm proud of that.
40:30Aniyah is walking through the door.
40:39Yay.
40:43Oh, my God.
40:45Holy...
40:46That makes me feel so good.
40:48I mean, we always told one another,
40:49like, we're going to make it to black jackets,
40:51but it's easy to give up hope
40:53when you kind of have everybody
40:55walking in through that door.
40:56We did it, bitch!
40:58We did it!
41:00Oh, girl, the fuck!
41:04Holy crap.
41:05We beat the boys.
41:07Yeah!
41:08I'm a winner, winner, chicken dinner.
41:10A winner, winner, elk tenderloin dinner.
41:16What the hell?
41:17Is there potty there?
41:18Oh, no!
41:19Oh, no!
41:20Surprise me, kid!
41:22Oh!
41:23It's like, oh, I want to grab them
41:26and give them a hug!
41:27Vinnie Goons?
41:28Yes!
41:28Yes!
41:28Oh, my God!
41:31Listen, I mean, history in the making.
41:33Female?
41:33All females!
41:34Oh, females!
41:36All five black jackets are female.
41:39This is history in the making,
41:41and I am a part of it.
41:43Echolome!
41:44Woo!
41:45Woo!
41:45Woo!
41:46Woo!
41:46Woo!
41:47Woo!
41:47Woo!
41:47Woo!
41:48Woo!
41:48Woo!
41:48Woo!
41:49Woo!
41:49Woo!
41:49Woo!
41:49Woo!
41:50Woo!
41:50Woo!
41:50Woo!
41:51Woo!
41:51Woo!
41:52Woo!
41:52Woo!
41:53Woo!
41:54Woo!
41:55Woo!
41:56Woo!
41:56Woo!
41:57Woo!
41:57Woo!
41:58Woo!
41:58Woo!
41:58I would go dancing with Marino in a heartbeat.
42:00Woo!
42:03Woo!
42:03Woo!
42:04Woo!
42:04And you got to take it back to the...
42:07If disco wasn't dead before, it certainly is now.
42:10Woo!
42:10Oh, my God!
42:12Go away!
42:13Thank you so much, Chef.
42:14You should be incredibly proud, honestly.
42:16Seriously.
42:17Thank you, Chef.
42:17Well done!
42:17Come on!
42:18Come on!
42:18Thank you!
42:19Woo!
42:20Woo!
42:20Woo!
42:21Woo!
42:22Next time on Hell's Kitchen, Battle of the States.
42:25Good night.
42:28You guys, it's just us in here.
42:30When the chefs decide to cut loose.
42:33Do you want to do one, Anaya?
42:34Yes. Cheers. Cheers.
42:35Will they celebrate a little too much?
42:38I think I need to throw up.
42:44And when their performance in the kitchen begins to suffer.
42:47Whoa, whoa.
42:49Don't stand there, Anaya. Let's go.
42:52Yes, Chef.
42:53Will Chef Ramsay discover what they've been up to?
42:56I found this.
42:58Oh, my God.
42:59I am mortified right now.
43:01It's all next time on Hell's Kitchen.
43:03That is a first.
Be the first to comment