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00:01Previously on Hell's Kitchen Battle of the States.
00:04Jada, you are going to the blue team.
00:07Yes, Chef.
00:08With Jada on the blue team.
00:09Vamanos.
00:10The team squared off.
00:11Go, Alan.
00:12In a Mexican cuisine challenge.
00:14Viva la Mexico!
00:16Guest judge Gabriela Camara gave praise
00:19to Henry's cassava puree with red prawns.
00:22I would say everything on point.
00:23And Cara Marie's bistecca con limon.
00:26I think it's a good balance.
00:27I'm going to give it to both.
00:28Wow, congratulations.
00:29Finally got a point in the challenge.
00:32But it all came down to Jada from Florida's tostada.
00:35I do think it's very well seasoned.
00:38Versus Lisa from California's carne asada in the final round.
00:42I am going to give it to the boutique.
00:44Wow.
00:45Bringing home the W.
00:46It feels great.
00:47At dinner service.
00:48All right, fries walking up.
00:50John could not deliver on garnish.
00:53Why have you got Mexican cheese in the fries?
00:55Well, it should be Parmesan.
00:57And Henry struggled to cook pork to chef's liking.
01:00Well, you can't even cook me a pork chop with .
01:03You about to walk garnish?
01:04Yep.
01:05In the red kitchen.
01:06Chef.
01:07Alexandra's missteps on garnish.
01:09Oh, it's missing the cilantro.
01:10That tells me you've all switched off.
01:12And Sidney's pulverized pork.
01:14That is overcooked.
01:17Caused Chef Ramsay to declare.
01:19There's no winning team.
01:20At elimination, the men nominated.
01:23John.
01:24And.
01:25Henry.
01:26While the women put up.
01:27Alexandra.
01:28And.
01:29Sidney.
01:30It'd be it.
01:31Chef Ramsay sent.
01:32John.
01:33Back to Georgia.
01:34Ending his dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino in Mashantucket,
01:39Connecticut.
01:43And now, the continuation of Hell's Kitchen.
01:46What the is on the floor in here?
01:49What is it?
01:50I know it better not be .
01:51Ew.
01:52That's for sure.
01:53Oh, my God.
01:54I'm gonna throw up.
01:55Oh, my God.
01:57I didn't step in it.
01:59But these boys better get them some sense about their little thingy things,
02:02cause.
02:04Who the hell is peeing on the floor?
02:06Breaking news.
02:07Somebody in the bathroom floor.
02:08Someone on the floor?
02:09Like in this bathroom?
02:10No, but like when though?
02:11Oh, I don't know.
02:12This was like when we were eating the spaghetti.
02:14I didn't anywhere.
02:16All right.
02:17My wife would beat my ass.
02:18Who be peeing on this floor?
02:20Just pee in the shower like a human being and everything will be fine.
02:23Someone on the floor.
02:24That's disgusting.
02:25Had to be a guy.
02:26Just saying.
02:27Why are they being so sexist?
02:28I feel like it could be male.
02:29It could be female.
02:30You know.
02:31Now I'm triggered.
02:33It's on the floor.
02:34I think it was Anaya.
02:35She's marking her territory.
02:37She's asserting her alpha dominance right now.
02:40I will literally kill these men.
02:54Let's go.
02:58Good morning.
02:59Good morning, chef.
03:00As you know, the theme for this season is Battle of the States.
03:05And one of the best ways to see all of what America has to offer is with a good old fashioned road trip.
03:13Each state has its own unique license plates.
03:17Some people take the extra step and personalize their license plates.
03:22Right?
03:23That's what mine is, chef.
03:24What does yours say?
03:25My license plate says Daddy, chef.
03:27Daddy, right.
03:28Yes.
03:29Yes.
03:30Love that.
03:31Surprise?
03:32No.
03:33Will I be calling her that?
03:34Probably not.
03:35Today, we're going to have a little fun and go on a road trip across America.
03:40Oh!
03:41Oh!
03:42Oh!
03:43Oh!
03:44Oh!
03:45Yes!
03:46Oh!
03:47Yes!
03:48Yes!
03:49Now, here's how the game's going to work.
03:50In each round, a license plate will appear on the screen with an ingredient written in the
03:56style of a customized plate.
03:59If you answer correctly, you get to choose to keep the ingredient and then assign it to
04:05one of your proteins on the board.
04:07Or you may send that ingredient to any open slot on your opponent's board.
04:12Is that clear?
04:13Yes, chef.
04:14Good.
04:15Sometimes it's written phonetically like this.
04:18Or sometimes it could be in numbers.
04:20Anybody?
04:21Green bean.
04:22Green bean.
04:23Well done.
04:24Having a prior military background and being in the Air Force, I feel really confident
04:28in my ability to decipher alphanumerics.
04:31First up, Aniah and Henry.
04:33Let's go.
04:34Let's go.
04:35Fast reflexes are going to come into play right now.
04:38Here is your first clue.
04:41Brussels sprout.
04:43Wow.
04:44What the , Henry?
04:46Wow.
04:47Brussels sprouts.
04:48Correct.
04:49Where'd you want it?
04:50On blue team pork chop.
04:51Yeah, good.
04:52Nine that was quick.
04:53Next clue.
04:54Wow.
04:55Henry.
04:56Couscous.
04:57Couscous.
04:58Couscous.
04:59Wow.
05:00Jesus, please take the wheel.
05:02And the little horn.
05:03Push it for me.
05:04And maybe give me the answer while we're at it.
05:06We're going to put it on the blue team lamb.
05:08Blue team lamb.
05:09Right.
05:10Ready for the third and final ingredient.
05:13Here we go.
05:14Well done.
05:15Oh, .
05:16I don't even know what the hell that is.
05:17You don't know what it is?
05:18Hold on.
05:19Anaya, get your together.
05:23Three, two, one.
05:24Yeah, I don't know what that is.
05:25Do you know what it is?
05:26I think it's rainbow shard.
05:28It is rainbow shard.
05:29Well done.
05:30Put it on the pork chop.
05:31Red team?
05:32Yes.
05:33All right, we're going to take rainbow Swiss chard.
05:34We're going to put it on the red team pork chop.
05:36Wow.
05:37Anaya is too cocky for her own good.
05:40We cannot be stuck with a bunch of ingredients because red team can't answer any correctly.
05:48Absolute domination, Henry.
05:50Well done.
05:51Next two, Cara Marie against Anthony.
05:54Here we go.
05:57Wow.
05:58Anthony, what is that?
05:59White cheddar.
06:00That is correct.
06:01Let's give white cheddar to Atlantic cod on the red team, please.
06:05Wow.
06:06This is some saboteur type .
06:09White cheddar on cod, you maniac.
06:12That's a great sabotage.
06:14Next clue.
06:15Pineapple chef.
06:17Absolutely right.
06:18I'm going to give pineapple to Atlantic cod on the red team as well, chef.
06:21Oh, my God.
06:22Let's see what you do with white cheddar and pineapple.
06:27Clue number three.
06:28Here we go.
06:29Cara Marie, what is that?
06:33Bok choy.
06:34Bok choy.
06:35That is right.
06:36Congratulations.
06:37Well done.
06:38We're going to put it on the lamb on the red team, chef.
06:40Next up.
06:41In the battle between Lisa and Jaden.
06:44Wow.
06:45Sweet potato.
06:46Goes to the blue team's pork chop.
06:48Here comes your second clue.
06:49While.
06:50Truffle oil.
06:51Goes to the red's Atlantic cod.
06:54That's wild.
06:55Good luck on that one.
06:56Here we go.
06:57Lastly.
06:58Garbanzo bean chef.
06:59Gets assigned to blue's lamb rack.
07:01Jaden doesn't even give me a chance.
07:03I was in the dust.
07:04Ellie and Jada.
07:06Next, in the face off between Ellie and Jada.
07:09Portobello.
07:10That's right.
07:11Goes to red team's lamb rack.
07:12Okay.
07:13We can work with that.
07:14Second clue coming up.
07:16Next.
07:17Kohlrabi, chef.
07:18Will go to blue's Atlantic cod.
07:20Good job, Jada.
07:21Third and final.
07:22Here we go.
07:23Celery root, chef.
07:24Goes to red's pork chop.
07:25Wow.
07:26Okay.
07:27Smart.
07:28Next up, Sydney and Chris.
07:30Here comes your first clue.
07:31Bourbon, chef.
07:32That is correct.
07:33It's going on red team pork chop, chef.
07:35Good move.
07:36Here we go.
07:37Next.
07:38Polenta, chef.
07:39Completes the red team's lamb rack.
07:41Okay.
07:42Here we go.
07:43Third and final.
07:44And finally.
07:45Sydney, what is that?
07:46Basmati rice, chef.
07:47That's right.
07:48Well done.
07:49Here's the interesting news.
07:50Now that your board's full, red team, you can replace anything on your board and then
07:54send the one that you're replacing to the blue team.
07:57Swap out that cheddar.
07:58Cheddar.
07:59Get rid of the cheddar.
08:00I don't think the cheddar.
08:01I'm going to move the white cheddar over to the blue team's Atlantic cod and put the basmati
08:04rice on our Atlantic cod, chef.
08:05Wow.
08:06Smart move.
08:07Here we go.
08:08Good move.
08:09Good move.
08:10Sorry, blue team.
08:11Sucks to suck.
08:12You get what you give.
08:13It's the final round.
08:15And Henry hopes to keep his lightning fast winning streak going against Alexandra.
08:19Here we go.
08:21Wow.
08:22It's golden beets.
08:23Golden beets is correct.
08:24Yes, chef.
08:25We're going to go blue team lamb.
08:26Here we go.
08:27Wow.
08:28Henry.
08:29That's going to be prosciutto.
08:30Absolutely correct.
08:31We're going to put prosciutto on the blue team pork chop.
08:32Love that.
08:33Smart.
08:34Final ingredients.
08:35Come on, Alexandra.
08:36Henry.
08:37That's going to be zucchini.
08:38Correct.
08:39Nerd alert.
08:40Zucchini is going with cod.
08:41That's right.
08:42Well done.
08:43Give a round of applause.
08:44Well done.
08:46It's good, chef.
08:47It looks good.
08:48Good.
08:49Right.
08:50Your 45 minutes starts now.
08:51Let's go.
08:52In today's challenge, each chef must create a show-stopping dish using one of three proteins
09:07and the ingredients assigned to it on their team's board.
09:10Let's go, red team.
09:11Each team can make up to two dishes with each protein.
09:15Let's crush this.
09:16Let's crush it.
09:17Since the red team has one extra person, they will have to choose one dish to drop.
09:22All right, big J, what's up?
09:23I'm going to do a urban sumac crusted lamb chop and a couscous with a mint salad.
09:28Got that Mediterranean inspiration.
09:30You know, the star of the dish is the lamb.
09:32I dropped my last plate of lamb on the last lamb challenge.
09:36Two, one, and stop.
09:39Oh, damn it.
09:40Oh, boy.
09:41Lamb's undercooked anyway.
09:42I definitely need redemption on that lamb for sure.
09:45Watch that lamb, Michelle.
09:47I'm going to be doing a fried rice with the grilled pineapple and a little bit of sesame
09:53and truffle oil.
09:55This is not exactly a flavor combination that you see all the time, but daddy is a risk
10:01taker for sure.
10:02I'm doing some weird , y'all.
10:0427 minutes.
10:05Henry, you good?
10:06Yeah, so I'm thinking about crushing the pork chop.
10:07Blitz this.
10:08This has that Korean chili, the panko, the salt, the pepper.
10:09Cooking this pork chop.
10:10I definitely want to do like a Korean flair because I spent a year in Korea.
10:11Their food, their flavors, their combination, everything's so fresh and it's not overly complicated,
10:24which really fits my style.
10:25I think it sounds good.
10:26Yeah.
10:27You like mushroom?
10:28It smells so good.
10:29Here.
10:30What do you want?
10:31I'm making this portobello mushroom lamb demi.
10:34I wanted a really nice, rich sauce to go with my rich dish.
10:39I think it might be like a tad salty.
10:41Really?
10:42I like that.
10:43Damn.
10:44I might be a salty bitch.
10:45Facts are facts.
10:46Oh, God.
10:47Oh, God, chef.
10:48Oh, .
10:51All right, chef, I'm doing a play on clam chopper.
10:54I think I have the toughest ingredients to work with.
10:57I got to figure out how to make white cheddar and Atlantic cod go together.
11:01I'm just going to try to cook it in the cream.
11:03I like to push boundaries, but I don't know if it's going to work.
11:06I don't.
11:07But guess what?
11:08I'm going to make it work.
11:10Eleven minutes left.
11:11Eleven minutes heard.
11:12What you doing?
11:13This is the orange bourbon glaze.
11:15Ooh, can I taste it?
11:16Yeah.
11:17I'm excited to cook the pork because I want to redeem myself.
11:20Walk into a strip to pork.
11:22Walk in.
11:23That is overcooked.
11:25Tough as .
11:26Look.
11:27Not an ounce of juice.
11:28Yes, chef.
11:29Bring it on, pork.
11:30Sure, the last dinner service I might overcook you, but today you're going to be perfect.
11:34Five minutes, red team.
11:35Yes, chef.
11:36Five minutes, chef.
11:37Let's go, let's go, let's go.
11:38I got to cook the protein.
11:39Are you going to get it finished in the next five minutes?
11:41I'm going to try to.
11:42I'm nervous because time's cutting short.
11:45Right behind, right behind.
11:46Oh, no way.
11:51What the ?
11:52There's no way I'm going to serve Chef Ramsay a raw lamb chop.
11:55I don't know how to fix that.
11:57Dude, how did that happen?
12:03Right behind, right behind.
12:05I'm cutting my lamb chop.
12:08I see that it's raw.
12:09Oh, no way.
12:10What the ?
12:11What the ?
12:12I'm not serving a raw lamb chop.
12:13Dude, how did that happen?
12:14I don't know how to fix that.
12:16Two minutes to go.
12:17Guys, let's start thinking about plating.
12:20Come on, Lisa.
12:21I cut my lamb in half to bring it up to 10 quickly, but it's still pretty raw and I can't stop self-doubting myself.
12:2930 seconds to go.
12:32Right behind, walking, right behind.
12:34Come on, blue team.
12:35We need food.
12:36Let's go.
12:37Lisa, you need hands?
12:38No, I'm good right now.
12:3910, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
12:51Well done.
12:54Red team, as you know, there's six dishes in front of you and there's only five members of the blue team.
12:59Red team, all of you decide which dish you are dropping.
13:03It can be any dish.
13:04Drop mine.
13:05Any dish.
13:06Any dish.
13:07Go ahead, because I didn't put the whole thing on there.
13:08I don't even think anybody has a chance to say anything before Lisa's like, drop mine.
13:12Wow, that was quick.
13:14We are dropping.
13:15Lisa's dish, Chef.
13:16Lisa.
13:17Lisa's dish.
13:18Lisa only puts up good dishes.
13:20So in my mind, I'm like, is it that terrible?
13:23OK.
13:24Let's start with the cod.
13:27Come forward.
13:28Cara Marie, Alexandra, Anthony, and Chris.
13:32I think that they might actually file a petition to have me removed as a chef in the state of Rhode Island if I did not cook this cod perfectly.
13:39Cara Marie, describe your dish, please.
13:42Chef, I have a pineapple sesame crusted cod that I have over a truffle scrambled fried rice.
13:49Cooking the cod is exceptional.
13:51Definitely a point.
13:52Well done.
13:53Thank you, Chef.
13:54Hell yeah.
13:55Ocean state.
13:56Ocean state.
13:57Team cod for the win.
13:59Alexandra, describe the dish, please.
14:01I have a pan-seared cod with a pineapple and truffle oil teriyaki sauce.
14:07What works for me is the acidity in the pineapple and then the essence of truffle.
14:13It's definitely a point.
14:14Thank you, Chef.
14:15Nice job, Alex.
14:16Anthony, please describe the dish.
14:18Chef, so I did a cod that I cooked off in the pizza oven.
14:21I did a white cheddar Mornay, kohlrabi remoulade, and a scored zucchini, Chef.
14:28I love what you did with the white cheddar in that Mornay.
14:30The zucchini's a tough one.
14:31It's full of water, but this thing tastes delicious.
14:33Thank you, Chef.
14:34Just for the zucchini alone, that's the point.
14:36Well done.
14:37Thank you, Chef.
14:38OK, Chris, describe the dish, please.
14:40Chef, I did a play on New England clam chowder, and there's a little bit of zucchini on top.
14:45Yeah.
14:46I mean, it's a bold move to turn that dish into chowder.
14:49But it is absolutely a resounding point.
14:52Congratulations.
14:53Thank you, Chef.
14:54Thank you, Chef.
14:55My dish was taking a chance, and you know, he really liked it.
14:59I'm really proud of myself.
15:00Up next, the pork chop.
15:02Let's go.
15:03Henry, Ellie, and Sydney.
15:07Right, Henry, describe the dish, please.
15:10So this is an ode to my time when I was stationed in Korea.
15:12So I have a Korean sweet and sour glazed pork chop,
15:15hard roasted Brussels with sweet potato puree.
15:18Pork is cooked beautifully.
15:21How long were you in Korea for?
15:22I was stationed at Osan Air Base for one year, Chef.
15:25Thank you for your service.
15:26Thank you, Chef.
15:27It tastes like you were based out for a year, because it's delicious.
15:29Thank you, Chef.
15:30A resounding point.
15:31Good job.
15:32You know, I am ecstatic, because I 100% cooked with my heart today.
15:36Ellie, describe the dish, please.
15:38Chef, for you today, I have a nice creamy celery root puree, a bourbon and mustard seed glazed pork chop,
15:45and then I did a quick pickle Swiss chard on top of that.
15:48Perfect combination.
15:49Thank you, Chef.
15:50A resounding point.
15:51Well done.
15:52Thank you, Chef.
15:53Thank you, Chef.
15:54Thank you, Chef.
15:55Sydney.
15:56This is it.
15:57I want to redeem myself from last dinner service.
15:59It's me versus pork chop.
16:00Chef, I grilled my pork chop.
16:02I did a celery root puree as well, and I braised my Swiss chard.
16:07Beautiful cook.
16:08Thank you, Chef.
16:09Yes.
16:10A resounding point.
16:11Thank you, Chef.
16:12Thank you, Chef.
16:13Wow.
16:14Thank you, Chef.
16:15Redemption.
16:16I'm redemption mama out there.
16:18Put me down.
16:19It's fine.
16:20I'll get right back up 10 times better every time.
16:22Final rounds of Battle of the Lamb.
16:23Let's go.
16:24Let's go, Anaya.
16:25Anaya.
16:26Jayda.
16:27Jayden.
16:28I'm feeling really confident.
16:29I did a point to utilize each component at least twice.
16:33It's time to shine.
16:34Chef, I did a sumac crusted char-grilled lamb,
16:37beef puree, couscous, Chef, on the bottom, and a hummus.
16:40There's a lot of clash of strong flavors here.
16:43For me, it's too complicated.
16:44There's no point to this dish.
16:45Yes, Chef.
16:46The components didn't marry together like I wanted them to.
16:49There's nothing I can do about it now,
16:51but just, you know, come stronger next time.
16:53Jayda, describe the lamb, please.
16:54Chef, we have a roasted rack of lamb,
16:56a roasted garlic hummus.
16:58On top of that is going to be our couscous salad.
17:01Lamb's cooked beautifully.
17:02I love the combination underneath.
17:03Definitely a point.
17:04Well done.
17:05Thank you, Chef.
17:06Anaya.
17:07I am the last person.
17:09And at this point, we're tied.
17:11Damn.
17:12There's a lot of pressure on me, guys.
17:14Describe the dish, please.
17:15So, Chef, for you, I have a bok choy panko crusted lamb rack.
17:18I did a creamy polenta.
17:20I did the portobello's two ways.
17:22Come over here, please.
17:23Yes, Chef.
17:25And taste the sauce.
17:27A little salty.
17:28A little.
17:29I think it might be, like, a tad salty.
17:30Really?
17:31I like that.
17:32Damn.
17:33I might be a salty bitch.
17:34You said a little salty.
17:35It is way too salty.
17:36Yes, Chef.
17:37No point to your lamb dish.
17:38It's a humbling moment.
17:39And maybe she'll be able to take a step back and realize,
17:42maybe I need to get off my high horse every once in a while.
17:45Can I just taste that other lamb dish, please?
17:47Lisa, let's go.
17:48It won't count in the competition.
17:49I just need to taste everything that you're cooking.
17:51And describe the dish, please.
17:52It's pan-seared lamb chop basted in a sweet and sour glaze.
17:55I did a red miso portobello and bok choy with a polenta.
17:56Wow.
17:57I mean, it's delicious.
17:58Really delicious.
17:59Yeah.
18:00That is worthy of a point, young lady.
18:01Let me tell you.
18:02Unfortunately, you're not getting one because your team and yourself opted to take one.
18:03You're not getting one.
18:04You're not getting one.
18:05You're not getting one.
18:06You're not getting one.
18:07You're not getting one.
18:08I want to go to the most.
18:09I'll start with the most.
18:10And it's a little bit.
18:11Let's go, first.
18:12I've got a nice piece of flour glaze.
18:13I did a red miso portobello and bok choy with a polenta.
18:15Wow.
18:16I mean, it's delicious.
18:17Really delicious.
18:18Yeah.
18:19That is worthy of a point, young lady.
18:20Let me tell you.
18:21Unfortunately, you're not getting one because your team and yourself opted to take that dish
18:25out.
18:26My dish could have earned us the win.
18:28And, you know, it's literally a kick in the shins.
18:30We have a tie.
18:31Four to the blue, four to the red.
18:34You know how we break the tie here in Hell's Kitchen.
18:37This is the most outstanding dish.
18:38Three outstanding dishes that, for me,
18:40were in front, Chris's chowder, Sidney's pork, Henry's pork.
18:45That's the top three in my mind.
18:47And the winning dish is Henry's.
18:55Congratulations.
18:56Thank you, Chef.
18:59I'm out of my mind right now.
19:02Like, I needed this.
19:04Blue team, well done.
19:05Thank you, Chef.
19:07Listen up.
19:08All of you are headed to the incredibly beautiful Lake
19:11of Isles golf course here at Foxwoods Resort Casino.
19:15But you'll be having vastly different experiences.
19:19Blue team, you'll take a scenic drive,
19:21taking in the most gorgeous landscapes,
19:24on your way to your very own private driving range.
19:30Yeah.
19:31I'm about to get my Tiger Woods on.
19:34Red team, instead of driving golf carts,
19:37you'll be stuck washing those golf carts.
19:40They're going to be hitting golf balls on the range.
19:42You'll be stuck collecting them.
19:45Yes, Chef.
19:45By hand.
19:47Blue team, I've got one more thing.
19:51There is a little surprise for each and every one of you
19:54back in the dorms.
19:55Oh, my god.
19:56Well done.
19:58Blue team, head back to the dorms.
20:01All right, y'all.
20:03What is it?
20:03Check it out.
20:04Oh.
20:05Oh, yeah.
20:07What?
20:08Oh, my god.
20:08Oxo, sit, baby.
20:09Oh, my god.
20:10We here at Oxo believe that you deserve the best.
20:14So along with all these goodies,
20:17all you will be receiving, a $250 gift.
20:19Shopping spree.
20:20What?
20:21More of us.
20:22Hell, yeah, yeah.
20:23I'm giving it to my mom because my mom deserves it.
20:25My mom's my favorite person, one of my biggest advocators.
20:28I'm thankful for, like, what you do for me, mom.
20:30Blue team.
20:31Blue on three.
20:32Blue on me.
20:32One, two, three.
20:33Blue.
20:35Lisa, come here.
20:36All of you, head back to the dorms.
20:37Yes, chef.
20:41Um, young lady.
20:42Yes, chef.
20:43That dish was delicious.
20:44In fact, one of your best dishes you ever cooked
20:45in this competition.
20:46Yes, chef.
20:47That was, hands down, a point.
20:48Yes, chef.
20:49And way better than Anaya's lamb.
20:50Understand that?
20:51Yes, chef.
20:52I'm super disappointed in myself.
20:54In my head, I'm always, like, I'm not good enough,
20:56because growing up, I never had it.
21:01My parents tell me that they were proud of me.
21:05And I always think that I'm not good enough.
21:08It's hard to, you know, try to believe in myself,
21:12when that's all that goes through my head.
21:13It's just not good enough.
21:14OK, you know, you were good today, but you could do better.
21:18I just can't second guess myself, and that's not
21:21going to happen anymore.
21:35It's just dope, dude.
21:36It's sweet.
21:37It's a beautiful course, man.
21:38It's absolutely gorgeous.
21:39Yeah, Lake of Isles is an absolutely stunning golf course.
21:43So I'm excited.
21:43Let's do this.
21:44Whoo!
21:44Yeah.
21:45Ah!
21:46Come on.
21:47Move your ass.
21:48Come on, Henry.
21:49We want to hit it.
21:50I want to go.
21:51Oh!
21:52Where's the horn?
21:54Deep, deep, deep.
21:55Oh!
21:56Oh!
21:57Ladies!
21:58Hi, Marina!
21:59You guys have a lot of work to do today.
22:06Nothing says punishment like washing golf carts in humidity.
22:10Get up in the air.
22:11Uh-huh.
22:12Ladies, we're not going to lose in service tonight.
22:15If we lose service tonight, I'm going to have a conniption.
22:18Like, I'm literally going to lose it.
22:19Don't miss a spot so that we don't have to do it twice.
22:22Not like the pork chop and the scallops last night.
22:24Aw!
22:25Marina is just zinging all of us on the red team.
22:29Try to see if you can get those ones over there, OK?
22:32Oh!
22:33Yes, Chef.
22:35I'll get in there.
22:36Don't you worry.
22:37It's like, Marina, calm down, OK?
22:42Ladies!
22:43Looking good, looking good.
22:45Whoa, whoa, slow down!
22:47Wow.
22:49Don't crash.
22:50Wax on, wax off.
22:51Honestly, I just hope they suck at golf.
22:55Watch what I'm doing.
22:56Every time I swing.
22:57Oh, OK.
22:58So you're not hitting it.
22:59I'm going to find the ground, yep.
23:00Your arms are there to guide the club back to the wall,
23:02so there you go.
23:03My significant other is obsessed with golfing.
23:06Now I'm nervous.
23:07I usually just watch him and, like, have a cocktail,
23:10so I definitely do not have any golfing skills.
23:13Let's go!
23:14Let's go!
23:15Let's go!
23:16PGA, Troy, here she comes.
23:18The moment I get back, babe, we are playing golf.
23:21Let's see how you would hold the club.
23:22Not bad.
23:23Wow.
23:24OK.
23:25Excellent.
23:26Pretty impressive.
23:27Damn near pro now, baby.
23:28You see the golf balls behind me?
23:28Yes.
23:29Yeah.
23:30OK, you need to go and pick them up by hand in the buckets, OK?
23:33We're already exhausted from cleaning the golf carts.
23:36Now we've got to run all around and pick up golf balls
23:38and carry buckets.
23:38Dude, they're all the way down here.
23:39Oh, my God.
23:40Walking up a hill, too.
23:41I'm not going to go.
23:42I'm not going to go.
23:43I'm not going to go.
23:44I'm not going to go.
23:45I'm not going to go.
23:46I'm not going to go.
23:47One.
23:48OK.
23:49OK.
23:51We're already exhausted from cleaning the golf carts.
23:55Now we've got to run all around and pick up golf balls
23:58and carry buckets.
23:59Dude, they're all the way down here.
24:00Oh, my God, walking up a hill, too?
24:03I'm tired.
24:05It's so hot.
24:06It's never ending.
24:08I did not think that the worst punishment
24:10that I was going to endure was going to be
24:12picking up golf balls.
24:14This is hell's golf course right now.
24:16This is for the appetizers of table 21 last night.
24:21This is for the burnt flatbread.
24:23The burnt flatbread.
24:25Oh, my God.
24:26How do you remember that?
24:27We're never going to get done if you keep throwing more.
24:30Way to kick a man when he's down.
24:32Marino the Punisher.
24:33Can we be done?
24:35Stop being lazy.
24:37Hey, get your asses up.
24:38What are you guys doing?
24:39Taking a break?
24:40It's a car.
24:41Shut up.
24:42Somebody give me a golf club.
24:43How about you guys?
24:44Shut the hell up.
24:46Shut the hell up.
24:47That's not how we speak.
24:48That's not how we do that.
24:50No!
24:51No!
24:52No!
24:59Marino, we get every ball picked up.
25:01He threw five buckets of golf balls.
25:03Plus the so tight on my ass that I thought my pants
25:05were going to split.
25:06Dude, if your pants would have ripped,
25:08I would have lost my mind.
25:09Well, I got real weird cat underpants on, too.
25:11They got black cats on them.
25:12Thank you for that description, Chef.
25:15Damn it.
25:15I'll go.
25:19This is Sydney, Hell's Kitchen residence.
25:21Sydney, it's Chef.
25:23I need to see everyone in the dining room immediately,
25:25please.
25:25Yes, Chef.
25:26Let's go.
25:27Oh, I'm awake now.
25:30Hell's Kitchen residence.
25:31What the ?
25:32That was Chef Ramsay.
25:33He said everyone in the dining room.
25:34In these outfits?
25:35Yeah.
25:36How do we have shoes on?
25:38I have absolutely no idea what's happening.
25:40There's nervousness.
25:41There's fear.
25:42When Chef Ramsay calls and says, come down to the kitchen
25:45as you are, something's up.
25:49I've called you down for a very, very important reason.
25:53Tonight, there will be no dinner service.
25:56What?
25:57But the competition will continue.
26:03I am analyzing everything you do here in Hell's Kitchen.
26:07Your dinner services and, of course, your challenges as individuals.
26:12Tonight, the four chefs who have scored the lowest in challenges will now be cooking for their life.
26:21I know it's me, 100%.
26:26In no particular order.
26:30Tonight, the four chefs who have scored the lowest in challenges will be cooking for their life.
26:48I know it.
26:50This is pure math.
26:51It's not based upon what your teammates thought about service.
26:56Who's the prom queen of the dorms?
26:58And I think that I'm probably, for once, might be in the clear.
27:02In no particular order.
27:05From Rhode Island, Cara Marie.
27:10From Massachusetts, Jaden.
27:14From New Jersey, Chris.
27:16Ooh.
27:17And the final individual.
27:19Just don't say North Carolina.
27:22Don't say North Carolina.
27:23If the words North start to leave his lips, I might melt here right now.
27:27From Nevada, Ellie, you four head back to the dorms.
27:33Quickly change into your chef's jackets and meet me back here.
27:37All right.
27:38Off you go.
27:39Head to the dorm.
27:40Hurry up.
27:41You're fine for my life, baby?
27:42I'll do it.
27:43That's fine.
27:44That's fine.
27:45I got the .
27:46Yeah, you got the .
27:47Fine.
27:48I know that I'm strong.
27:49My heart just dropped.
27:50It's fine.
27:51I know that in these challenges, there's been a few lows, but it does not define me as a chef.
27:57Focus.
27:58Game face.
27:59You know you got this.
28:00I know you got this.
28:01I'm not leaving tonight.
28:02I'm not.
28:03You got this.
28:04Mm-hmm.
28:05I'll see you in 50 minutes.
28:06All right.
28:07There's nothing else I can do right now but cook.
28:10Cook my heart out.
28:11Put me on a plate.
28:12Now I'm going to show everyone I'm a threat.
28:14Oh, you guys get to watch from here.
28:16Control.
28:17Control?
28:18Control.
28:19All right.
28:20Yes, sir.
28:21I'm not done fighting for my family.
28:23Everyone in Massachusetts and for damn show myself and I'm ready to win.
28:27If I go home tonight, I need you all to know that you're amazing.
28:31I'm just scared.
28:33Even though I've won points for the last two challenges, my life is on the line and now
28:39I have to cook for it.
28:40The four of you will have 45 minutes.
28:44You can cook anything you want and your time starts now.
28:49Into the red kitchen.
28:50Let's go.
28:51Oh, God.
28:52This is making me anxious.
28:53This is so crazy how this is happening right now.
28:54Why is my brain blanking right now?
28:55I'm going to take the halibut, guys.
28:56Same.
28:57I'm going to do salmon.
28:58Thank you, Chef.
28:59You're doing salmon?
29:00Yes, Chef.
29:01Y'all are all doing fish?
29:02Yes, Chef.
29:03Great minds think alike, apparently.
29:04I'm surprised nobody is going for red meat.
29:05My Lord.
29:06It's crazy.
29:07They have veal chops out there.
29:08That's a bold move.
29:09Nobody wanted to cook meat.
29:10Which is crazy.
29:11I would have went meat.
29:12I would have gone with meat, too.
29:13Ellie, what are you thinking about making?
29:14Chef, today I'm going to make a fennel and tomato broth.
29:17And then I'm going to do a braced fennel, seared salmon, and butter confit marble potatoes.
29:22This is the most stressed I've been, I think, in my entire life.
29:23God, I'm a mess over here.
29:24But I'm a amazing chef.
29:25I am confident.
29:26I know which route I'm taking.
29:27So if this is going to be a battle of the fish.
29:29Somebody wanted to cook.
29:30Somebody wanted to cook.
29:31Somebody wanted to cook.
29:32Meat.
29:33Who wanted a chicken hunter?
29:34Meat.
29:35Meat.
29:36Meat.
29:37Which is crazy.
29:38I would have went meat.
29:39I would've gone with meat, too.
29:40Ellie, what are you thinking about making?
29:41Chef, today I'm going to make a fennel and tomato broth.
29:42And then I'm going to do a braced fennel, seared salmon, and butter confit marble
29:46potatoes.
29:47This is the most stressed I've been in my entire life.
29:51to be a battle of the fish i will prevail the only thing i'm concerned about ellie's is that
29:58she has all that fennel holy fennel batman ellie is going hard in the paint right now with fennel
30:03and you know fennel can be overpowering all right 32 minutes yes chef you still thinking
30:10caramaria or you know what you're doing italian halibut with potato puree is that her potato yeah
30:17the immersion blender is the worst thing for potatoes oh no yes never ever make potato puree
30:24with a blender i'm a little concerned with karen marie's puree if you know anything about potato
30:30puree you're never supposed to use an immersion blender let alone any blender at all because it
30:36always turns out gummy oh oh no i'm a little bit concerned for karen marie but she's been a bit
30:42two-faced so i don't feel that bad they have less than 20 minutes right now is that your salmon and
30:51prawns in that bowl over there yes chef student prawn stew and yes chef okay knowing that i need to make
30:56a dish and that determines whether or not i'm going home or not is a lot of pressure a lot of stress
31:01but i'm dealing with it the best i can you know and i'm not going to let anybody get in my way
31:06oh the shrimp he's not using those right by the time they sit they're going to be rubber it definitely
31:11is risky grabbing two proteins because if you one up that could your whole plate up
31:18oh my god feeling good feeling good chef no chef not feeling good what do you have here halibut
31:25that's halibut show okay i was thinking maybe i'll i'll switch the sun chokes on here i had never scaled
31:30a fish with sun chokes and i'm gonna do it right now so let's go it's weird for me like i'm fighting for
31:39my life right now and i'm about to try something i never did before that says i'm a psychopath
31:45like what is wrong with me but scare money don't make no money
31:52gotta take the risk come on chris is he gonna do scales yeah you're gonna try
31:57get your to go get your to go potato scales are so hard or any type of scale ever works out you need
32:07like time to do that i am a little nervous about the scales with the sun chokes on his halibut just
32:14because it's a very technically difficult thing to execute don't he's doing it excuse me i know
32:24you're nervous nervous burps taking a risk like that is very ballsy of him to do this is this that's
32:32my show watch it thank you i'm literally just cooking off instant right now i'm not thinking
32:39straight i gotta lock in i gotta lock in careful careful oh
32:52there are just a few minutes left in the cook for your life challenge careful careful
32:56oh and chris is attempting a risky technique for the first time scaling his halibut with sun chokes
33:05i want chef ramsey to see that i'm willing to take chances to push myself to a new level i tried
33:10something new that i have never did and i hope he sees that 30 seconds let's go yes chef
33:18how you feeling chris no i don't know chef you don't know yeah that's good hell yeah chris sun
33:24chokes you don't need to walk get those plates to the window got seconds left five four three two one
33:36good well done no oh my god let's begin with ellie step forward please i just have to prove to chef ramsey
33:46that i'm here for a reason i need him to see me chef ellie his next head chef of hell's kitchen chef for
33:54you today i have a pan seared salmon charred tomato and fennel broth braised lemon fennel cook is
34:01beautiful thank you chef you've got a lovely combination of ingredients in here but fennel
34:05needs just a touch longer and when you're braising from like that peel those outside layers because
34:10it just gets stringy in your mouth but salmon is cooked beautifully thank you chef if it's just one
34:15little critique on my fennel really strong start i'm taking it i'm taking it all day next up
34:21jayden let's go yes chef ellie's dish looked great but it's the battle of the salmons and mine
34:26is going to take the win chef i have a pan seared salmon with a citrus bourblanc a palm puree uh roasted
34:32tomatoes on the vine um grilled prawn i did a nice cook on the grill and then i did a blueberry vinaigrette
34:38with bacon and shallots chef man you do nothing by half measures do you that's a lot going on chef i'm
34:43here to fight for my life i'm pushing myself but i wanted to impress you chef dish is good salmon
34:48done with a minute less okay but skin is crispy and it's seasoned beautifully i just don't know if
34:53it needs shrimp that's all and you've cooked the dish cohesively and everything else works you've sort
34:58of just added on good job thank you chef i try to do too much but i'm fighting for my life so i want
35:03to show chef that food is my life jaden and ellie right now i'm prepared to send one of you back to
35:09the dorms ellie's fennel was a little off-putting but chef says that my salmon needed one less minute
35:15of cooked and so i'm freaking out there is one salmon dish that definitely has the edge and that dish
35:20belongs to so now we wait and whoever doesn't come back that's it this is the worst waiting to see who's
35:33going to come through those doors this is intense yeah this is brutal since the feed has cut out
35:39everybody's on pins and needles i'm praying that ellie makes it back first i'm just thinking to
35:46myself please dear god i cannot lose my hell's kitchen bestie oh my gosh this is really intense
35:56ellie oh my god holy holy you did that you made it back
36:03i'm here to stay i'm here to fight i'm here to win watch out ellie is still here good job girl
36:14we saw your dish it looks phenomenal jaden you are still in the running thank you chef cara marie
36:21let's go please 60 70 of the dish i don't eat so this is about as risky as it's going to be but
36:29this is who i am i have a guanciale rendered fat palm puree and i actually used some of that rendered
36:37fat to baste the actual halibut with tell me about the uh palm puree how do you make that you put it
36:42through a ricer no i um i quick pulsed it because i had pieces of whole spring garlic that i had um
36:48rendered into the fat chef interesting so halibut's cooked nicely thank you chef there's a lot going on
36:53there it's quite robust it's a little bit of a serve and turf um yes chef i love the garnish the only
36:57issue i've got here is the gumminess of that pom puree so it's the blitzing of that it's turned
37:04it gummy yes chef thank you good job thank you chef i am hopeful that every beautiful thing that i
37:12have made on this plate will outweigh the gummy potato puree chris hello you bro hello
37:20bitch i'm about to cry let's get it baby before we start tasting your dish i'd like to send one of you
37:26back to the dorms there's no denying the amount of work you put into these dishes i get that
37:34two good dishes
37:37the chef who will continue in this competition is
37:41the chef who will continue in this competition is
37:56jayden head back to the dorm great job thanks chef
38:01i'm so happy so proud of myself you can't buy passion you can't replicate passion it's in you or it's
38:13not and chef sees that i'm doing things that i didn't even know i could do so it feels good
38:17oh my god
38:28i'm in the top 10 baby
38:32oh my god final tasting
38:36chris
38:36i'm stressed my anxiety is going crazy good luck i don't know what i'm doing should i pack my bag should
38:44i just tell chef i'm out of here i don't know what to feel i got millions of emotions going through
38:48my body right now explain the dish please
38:53you okay yeah i'm okay chef um i have a sancho encrusted halibut chef with aging like glazed carrots
39:00why would you encrust the halibut with a sancho i wanted to stand out chef i was trying to think
39:04outside the box that's dangerous yes chef that's dangerous because that could overcook the fish
39:09and the fish is the fish is listening it's cooked beautifully i want chef ramsey to see that i'm
39:17willing to take chances to push myself to be better and develop and i hope that he sees that
39:24you hear that noise right yes chef why are the carrots so undercooked i didn't branch them long
39:28enough chef halibut's cooked beautifully it's a very ambitious move with that sancho there's
39:34one ingredient that i would definitely left off and that would be the carrots back in line thank
39:40you thank you chef undercooked carrots is something that should not be going out the kitchen over with
39:45mashed potatoes should not be going out the kitchen it depends on whatever chef thinks works and i don't
39:49know what that could be cara marie chris two very good dishes i am so much more than gummy potatoes i am
39:59just leaning into the universe and by the universe i mean chef gordon ramsey this is a very difficult
40:05decision there is one dish that has the slight edge and that dish belongs to the chef from
40:14new jersey chris well done you have the edge say goodbye to car marie and head back to the dorms please
40:27wait lifting off my shoulders right now
40:39i'm relieved i'm happy i'm blessed i'm grateful that i can cook another day
40:46guys i think someone's going to walk in i thought i heard something
40:54oh my god
41:00i ain't gonna ever stop being creative i ain't ever gonna stop pushing boundaries i just want to win
41:06yeah the hair is cold come over here please karen marie your halibut was cooked beautifully thank
41:14you chef the problem with the gummy mashed potatoes is the fact that it was front and center i'm pleased
41:19as a staunch vegan you can cook fish and meat beautifully and that's been confirmed thank you chef
41:25i'm proud of you thank you and rhode island's gonna be proud of you appreciate the passion thank you but
41:30i do need your jacket yes chef thank you promise you're gonna continue yes chef absolutely yeah thank
41:38you so much take care thank you good night oh karen marie damn
41:49i wouldn't do a thing differently i've been 100 authentic to myself from the first minute i got here and
41:56having chef ramsey tell me even for a vegan you cook meat and fish beautifully was you know
42:06that was really nice to hear
42:10even as a vegan chef kara marie could cook proteins beautifully ironically tonight it was the vegetables
42:17that did her in
42:22you're an ass she heard you when animosity spreads like wildfire
42:32jada and anaya think that they're hot go yourself will one chef hatch a nefarious plot it's like a
42:39sleeper attack and will a dirty trick i need this to happen fast jada right here spell trouble for an
42:46unsuspecting chef hello jada on how did we forget did you not remember me asking you that where am i it's all
42:57next time on a very sneaky episode of hell's kitchen is that toxic in the routine yes oh my god
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