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00:00Previously on Hell's Kitchen Battle of the States.
00:04Alex, this is a problem right here.
00:05Cracks in the red team deepened.
00:07You won't let me speak my piece.
00:09I don't care about your piece.
00:11Psycho.
00:12When the chefs went head to head.
00:14My brothers got something, got something.
00:16In a state fusion challenge.
00:1830 seconds.
00:19Jaden, come on, Jaden.
00:20Come on, guys.
00:21Jaden's mad dash ended in disaster.
00:24I am shot.
00:25Oh, damn it.
00:26Oh, man.
00:27High praise went to Ellie from Nevada.
00:30Your dish is exceptional.
00:31Woo!
00:32This is the feeling I've been chasing this entire competition.
00:36And Lisa from California.
00:38The cook of the quail is exceptional.
00:39Thank you, chef.
00:40Red team.
00:41As they led their team to victory at dinner service.
00:44Right behind, right behind.
00:45Lamb's cooked beautifully.
00:46The red team was firing on all cylinders.
00:49Perfect lamb.
00:50They're perfect.
00:50With the exception of.
00:52Alexander, I like color, but that is what?
00:53Very good, chef.
00:56Alexander, too much garlic and risotto.
00:57Start again.
00:58Just like thing after thing after thing.
01:00While in the blue kitchen.
01:01Anthony, give me one minute out.
01:02Iowa rep Anthony's lack of communication
01:05created a number of issues.
01:07Two risotto.
01:08Gimme.
01:09Come on, hey, some figure.
01:10Someone needs to own it.
01:11Yes, chef.
01:12There was no call back.
01:13There was no getting ready to walk.
01:14Where are the scallops?
01:16And Bradley from Louisiana was completely lost on garnish.
01:20I've got no garnish.
01:21What the is he doing?
01:22Bradley's in the weeds right now.
01:23He just lost.
01:24Despite the problems, both teams finished service.
01:27And Chef Ramsay named the winning team.
01:29Hands down.
01:30The red team.
01:31Ooh.
01:33The men nominated.
01:34Bradley.
01:34And Anthony.
01:36Jay, step up as well.
01:38In the end, Chef Ramsay said goodbye to.
01:41Bradley.
01:42Ending his dream of becoming head chef at Hell's Kitchen
01:45Foxwoods Resort Casino in Mashantucket, Connecticut.
01:48And now, the continuation of Hell's Kitchen.
01:52Get the out of here.
01:53Yes, Chef.
01:54Yes, Chef.
01:54It never feels good to lose a teammate,
01:56but overall, our morale is not broken.
01:59I don't think I deserve to be up there, but it is what it is.
02:02It's been a bad day for the blue team.
02:03I think we have no choice but to bounce back.
02:05I love you, bro.
02:05I love you, too.
02:06It's nothing personal at the end of the day.
02:08I could give a who goes home, as long as it's not me.
02:11I love you, too.
02:11It's nothing personal at the end of the day.
02:13I could give a who goes home, as long as it's not me.
02:27Do you think we're going to do a dance party?
02:30Yeah, Hell's Kitchen dance-off.
02:31My boyfriend is like, you better not do that dance that you do.
02:34And I'm like, yes.
02:35And that's the one with your ass in the air?
02:36Yes.
02:37It's the handstand.
02:38Go out.
02:41That's not bad.
02:43That's good.
02:44That's solid.
02:45That's good, right?
02:46I thought so.
02:47I like it.
02:48It was a good vibe in the building this morning, you know?
02:49There's a little thump and step.
02:51You know, everybody's there.
02:52It's about the only moves I got.
02:54Dad moves.
02:59I'll cut a rug every once in a while, you know?
03:01Uh, uh, uh, uh, uh, uh, uh.
03:03A lot of shoulder movements.
03:06Uh-oh.
03:07Night at the Roxbury.
03:09Anthony is that class clown, and I love it.
03:13I love Anthony's energy.
03:15He's hilarious.
03:16Mm!
03:17Bring it.
03:18Bring it.
03:19Bring it.
03:20That's awesome.
03:22Yo, yo.
03:23Let's rock and roll.
03:26Rise and shine.
03:27Morning, Chef.
03:28Morning, Chef.
03:29Good morning, gentlemen.
03:30Good morning, ladies.
03:31Allow me to introduce you to an amazing, talented individual.
03:36Give a warm welcome for Caleb Z.
03:39Caleb.
03:41Oh, my God.
03:43Stop it.
03:45Look at this little baby.
03:47Good to see you, bud.
03:48You good?
03:49So cute.
03:50Oh, my God, you're adorable.
03:51The little suit is dope.
03:52Caleb is gonna play something incredibly simple.
03:55Listen carefully.
04:05I have the biggest smile on my face.
04:08Growing up as a preacher's kid in South Georgia,
04:11you know, I was a musician, so it kind of brought me back.
04:16Oh, my God.
04:18Wow.
04:19The Connecticut Symphony Orchestra.
04:29That was beautiful.
04:30Thank you so much.
04:31What you just witnessed is the elevation of a popular, timeless classic.
04:37This concept of elevation is happening in the color industry every day.
04:42Today, I want you to use your creativity to elevate fried chicken.
04:47Chicken.
04:48Ooh!
04:49Fried chicken is just this magical dish.
04:52It's crispy.
04:53In the deep south, we like it a little spicy.
04:56You know, fried chicken is love.
04:58Your 45 minutes starts now.
05:03Your head's right.
05:04April's on.
05:05Oh, my God.
05:06We gotta go.
05:07All right.
05:08Let's see what we got.
05:09Hello, chicky thigh.
05:10We got this in the bag, baby.
05:11So this is gonna be classic preparation, old southern style.
05:14Okay.
05:15And then I'm gonna do a bourbon honey glaze.
05:16Fried chicken, baby.
05:17Good old southern staple.
05:19Texas is a southern state.
05:21And I'm ready to knock this out the heart.
05:23Can I use some honey?
05:24Yeah, yeah, grab some honey, my guy.
05:27Have all of y'all made fried chicken before?
05:29Yes, chef.
05:30Yes, chef.
05:31I'm going to do a buttermilk traditional fried chicken dredge.
05:35And then I'm gonna do a nice sweet potato puree the way that my mom used to make it.
05:39Okay.
05:40Hey, Chris.
05:41What's up?
05:42Chef, I'm gonna go Asian.
05:43I'm gonna try to do a Korean fried chicken.
05:44Have you ever made Korean fried chicken before?
05:46No.
05:47I'm making all a bunch of different Asian sizes.
05:49I'm gonna try to put together a fake kimchi.
05:51Fake kimchi.
05:52Okay.
05:53Yeah.
05:54All right, Cara Marie, what are you working on?
05:56I am doing a Korean-inspired chicken and waffles that's made with sake and miso.
06:01I always think that Cara Marie, like, there's always too much going on on the plate.
06:05Okay.
06:06And I'm gonna make a little go-ju-chang quick pickled cucumber.
06:08And, you know, it always bites her in the ass in the end.
06:14I am a Georgia boy.
06:17I eat fried chicken or a fried chicken biscuit at least three times a week.
06:22So you're deboning the whole bird?
06:24Yeah, so I'm gonna get this into a roulade.
06:27This is a high-risk, high-reward move.
06:30I want to debone an entire chicken, roll that up, and then deep fry that log.
06:36I've never done this in a fryer.
06:39I don't know if it could be done in a fryer.
06:41I am just going for gold.
06:4317 minutes remaining.
06:45All right, Jeff.
06:46What are you working on, Lisa?
06:47Like a coffee-rubbed lollipop.
06:49So you're gonna coffee rub it first, then dredge it?
06:51Is that your plan?
06:52Yeah.
06:53Okay.
06:54My mom's Cuban, and she's always had coffee around.
06:56And I want to do something different.
06:58And that's when it's gonna show that I can elevate a dish by not doing what everybody else is doing.
07:03Five minutes, ladies.
07:04Five minutes.
07:05Five minutes?
07:06Holy .
07:08Girl.
07:09Get off more than I can chew, then I'm going for it.
07:11Go for it, baby.
07:12Come on.
07:13I think anyone that chooses to make a roulade in 45 minutes is a psychopath.
07:18But also, I think it's so badass, and if he pulls it off, it's gonna be great.
07:2590 seconds, red team, blue team.
07:27I'm getting it on the plate.
07:28Let's go, ladies.
07:2910, 9, 8, 7, 6, 5, 4, 3, 2, 1, and well done.
07:42Right, blue team, red team, I've brought in a very special guest judge.
07:47This amazing individual really does know his chicken.
07:50All of you, please welcome the CEO of Church's Texas Chicken, Joe Goof.
07:56Joe Goof.
07:57Joe, welcome.
08:00So good to see you.
08:01Thanks for having me.
08:02To have a fried chicken connoisseur come and try the fried chicken, the pressure is definitely on.
08:08So excited to be here today.
08:09Yes.
08:10Today, Joe is gonna taste and judge each team's dishes and then mark them on a scale of 1 to
08:155.
08:16Let's start with blue team.
08:17First up, from Georgia.
08:18John, let's go, big boy.
08:19Hello, baby.
08:20Lord, don't let me let my Georgia folks down.
08:24I don't want to be shunned when I go home that I messed up the fried chicken challenge.
08:29So I have a fried chicken roulade with fresh farm vegetables under the bottom.
08:34Visually, Joe, what do you think?
08:35Visually, it's okay.
08:37I wouldn't say there's a ton of creativity in the presentation.
08:41Why roulade?
08:42I wanted to push myself, chef, do something I've never done before.
08:46Chicken's a little dry.
08:48Okay.
08:49Gonna have to give this a 2.
08:50That's right.
08:51Thank you, I appreciate it.
08:52Thank you, chef.
08:53Thank you, chef.
08:54It crushes my spirit because I think the people of Georgia would absolutely smash this
08:58chicken.
08:59And it's just like, man, this guy is brutal.
09:03Up next, from Nevada.
09:05Ellie, let's go.
09:06Come on, Ellie.
09:07Come on.
09:08I love my chicken.
09:09I think that it's perfectly crispy.
09:11I know it has great flavor.
09:13I did a caper and dill pickle brine fried chicken and some fried prosciutto.
09:18The chicken doesn't really pop like I would have liked.
09:21Damn.
09:23And the visual just isn't really there.
09:25So I'm gonna give that a 2.
09:262.
09:28Wow.
09:29Up next, from Iowa, Anthony, let's go.
09:32I've actually opened a fried chicken restaurant in upstate New York.
09:36But Joe is a tough critic, man.
09:38I'm a little nervous to put my dish in front of him.
09:40So for you today, I have a southern fried chicken thigh, boneless, skinless.
09:43I did a creamed corn with a little bit of anaheim and bird's eye chili.
09:47The chicken is well done.
09:49The breading, it looks more interesting than the flavor.
09:55The flavor.
09:56I'm gonna give this a 3.
09:573.
09:58Well done.
09:59Excellent.
10:02Joe, you're tough.
10:03I mean, you know your chicken.
10:04Let's get that absolutely clear.
10:05After a daunting start, Alexandra from Oregon tries to break through with her chicken and morels.
10:11The mushrooms were cold.
10:12The chicken was okay.
10:13I'm gonna give that a 2.
10:14Next, Antonio from New Hampshire attempts to impress with an Asian-infused dish.
10:18Breaded it with panko.
10:19On the bottom is a sweet Japanese yam puree.
10:20Not as differentiated as I thought it would be.
10:21I'll give that a 3.
10:22Hoping to score big for the women, Delaware's Anaya has prepared a...
10:23Bryan chicken with a sweet potato puree.
10:24I grew up eating fried chicken, so if I don't know how to make no damn fried chicken,
10:25we got bigger chicken to fry.
10:26You got some zip on there.
10:27It's spicy, Chef.
10:28Mmm.
10:29That's a 4.
10:30That's a 4.
10:31That's a 4.
10:32That's a 4.
10:33Thank you, Chef.
10:34That's how I'm feeling.
10:354 on the dish from the churches, man.
10:36Jaden from Massachusetts is a 3.
10:37That's a 3.
10:38That's a 3.
10:39I'll give that a 3.
10:40I'll give that a 3.
10:41Hoping to score big for the women, Delaware's Anaya has prepared a...
10:42Bryan chicken with a sweet potato puree.
10:43I grew up eating fried chicken, so if I don't know how to make no damn fried chicken,
10:44we got bigger chicken to fry.
10:45You got some zip on there.
10:46It's spicy, Chef.
10:47Mmm.
10:48That's a 4.
10:49Thank you, Chef.
10:50Wow.
10:51That's how I'm feeling.
10:544 on the dish from the churches, man.
10:57Jaden from Massachusetts is also hoping for success with his buttermilk and pickle brined
11:03chicken with...
11:04A little bit of chipotle.
11:05I give that a 3.
11:06What do you want, dude?
11:08Next, Jada is hoping to make Florida proud with her...
11:12Play on a chicken katsu.
11:13Underneath is gonna be a red-eye gravy with some maitake mushrooms, so nice and light.
11:18The chicken is very well done.
11:21Very tasty.
11:22The sauce is a little overpowering.
11:24For that, it's a 3.
11:26Good.
11:27With the score tied and only four dishes left to taste, Henry from Texas presents his...
11:33Double breaded chicken thigh, buttermilk brine with a little pickle juice in there, and
11:37then that's finished on top with a beautiful tomato bacon jam.
11:41I love the red.
11:42It really pops.
11:44Henry, I'm gonna give that a 4.
11:45A 4.
11:46Good job.
11:47Thank you, guys.
11:48From Rhode Island, Cara Marie.
11:51Hello, Cara.
11:52I'm confident this chicken is beautifully cooked.
11:54Today is my challenge day where I get big fat points for my team so they know I'm not a loser.
11:59I have a take on a Korean chicken and waffle.
12:02It's a lot.
12:03I probably would have featured your waffle a little bit more.
12:06Like, it's kinda hard to see, and then if I look underneath, I don't know that it held together.
12:11The presentation and the execution just weren't there.
12:14I'm gonna have to give this a 1.
12:17Okay.
12:18Thank you, Cara Marie.
12:19Thanks.
12:21It's another blow.
12:22Cara coming in hot with a 1 and making me feel like, quite frankly, a big bag of .
12:26From New Jersey.
12:27Let's go, Chris.
12:29With the blue team leading and only one round to go, Chris can clinch the victory for his team with a score of 3 or better.
12:38I did a play on Korean flavors.
12:40I have some purple sweet potato fries, quick kimchi, and some quick pickled radishes.
12:44No lack of effort, that's for sure.
12:46We got a lot going on here.
12:49I'm not sure we got this all the way cooked.
12:52I'm not sure we got this all the way cooked.
13:07Steaks we want bleeding, chickens we do not.
13:09Damn.
13:10It's gonna hit 165, chef.
13:11No, I appreciate that, but look.
13:132 pink.
13:14It's gonna be a 1.
13:16Sorry, Chris.
13:17With only one dish left to taste.
13:20From California, Lisa, let's go.
13:22Let's go, Lisa.
13:23The red team needs Lisa to score a 4 to tie, or 5 to win.
13:29I'm sweating bullets, thinking that it probably tastes too bitter, because I did the coffee, espresso rub.
13:34I have no breading like everybody else.
13:36Lisa, please describe your dish.
13:37I flash fried the drumstick in cornstarch, and then I finished it with a coffee rub.
13:43So it's kind of spicy, a little bit of bitter.
13:45So no breading.
13:46Uh, no, chef.
13:47Okay.
13:48I'll think it's a bold call not to bread with fried chicken.
14:01The chicken, you see how moist it is, and yet it's also well done.
14:05Come on, baby.
14:07This one's a 5.
14:08Come on, Lisa.
14:09Yeah.
14:10That's 5.
14:11Uh, congratulations.
14:14The culinary gods are like watching over me, I swear to God, dude.
14:20Oh, my God.
14:21Please don't cry.
14:22I'm gonna cry.
14:23Getting the highest score on every single challenge that we do, I guess this is meant to
14:28be.
14:29Very bold move, but boy, did that pay off.
14:30Well done.
14:31Hell yeah, Lisa.
14:32I'd like to invite the red team to Atlanta, all expenses paid, to meet with our food innovation
14:37team to collaborate on some of the great innovations that keep Church's Texas Chicken a relevant brand.
14:43Oh, my God.
14:44Amazing.
14:45Oh, my God.
14:46Girl, we get to collab with Church's Chicken.
14:49I mean, they might put me on the menu like, Anaya's Church's Chicken.
14:53You weren't generous with your points, but you were generous with that incredible gift.
14:57Uh, all of you, join me in thanking this amazing CEO.
14:59Joe, thank you, sir.
15:00I'll see you shortly.
15:01I appreciate it.
15:02Thank you so much.
15:03Take care now.
15:04Ladies, well done.
15:05In addition to your amazing trip in Atlanta, today, you're all going ziplining.
15:14I'm gonna die.
15:16I'm super stoked about going ziplining, but I'm actually kind of scared of heights.
15:21Somebody's got to push me, so I'm kind of nervous about this.
15:24You'll also enjoy a delicious, relaxing lunch here at Foxwoods Resort Casino at Cedar's Steak
15:30and Oysters.
15:31Oh.
15:32How cool is that?
15:34Yeah.
15:35Enjoy it, live it up.
15:37You know, I hope a bird on them, honestly.
15:39Blue team, I'm afraid your punishment is gonna be foul.
15:42Today, I need you to prep a lot of airline chicken.
15:46First off, you know you need to clean and break down the chickens, debone them.
15:50After you've Frenched the chicken, maybe you can French all those lamb bones as well.
15:53Unfortunately, you're gonna be Frenching until your bones ache.
15:56Chris, you have that incredible punishment pass.
15:59What will it be?
16:01Is it high flying with the red team or getting boned with the blue team?
16:08Chef, I'm over here with gang.
16:10That's a no.
16:11Okay, ladies, well done.
16:13Off you go.
16:14Blue team, off you go.
16:15Thank you, Chef.
16:17Rick, I didn't think he was gonna like my chicken, because it wasn't breaded and crispy.
16:25Are you okay?
16:26Pissed.
16:27I'm kicking myself.
16:29I underestimated how hard this challenge was gonna be.
16:32But I'm using that as my fuel to go forward.
16:35It was the lowest I'd scored.
16:37I know my chicken was cooked great.
16:39I'm just in my head right now.
16:41Yup.
16:42You can feel the pressure.
16:43I understand.
16:44This is such an immense pressure.
16:46It's wearing on me emotionally.
16:48I know a few people want me gone.
16:51And I'm just afraid that it's gonna come into play now.
16:54Girl, I will stand up for you.
16:55That would be some .
16:57Because that's all I'm thinking about now.
16:58Having Sydney is a godsend.
17:01There's absolutely no way they could be putting your name on the child in black hail mail.
17:05It's not happening.
17:06I have made a friend for life, that's for sure.
17:08Like, thank you.
17:10Yeah.
17:16I am so excited.
17:18We're gonna be so excited.
17:20Oh, my God.
17:22Oh, my God.
17:24Put me next to the steak and the lamb.
17:27Oh, my God.
17:28Oh, my goodness.
17:29This looks so good.
17:31Oh, my God.
17:32I'm so excited.
17:33This spread for us is bonkers.
17:36I'm happy.
17:37Oh, boy.
17:38I have not eaten this good in a long, long time.
17:43This is amazing, you guys.
17:45I mean, I feel like we really needed this.
17:47There definitely seems to be a change of attitude as the winds start to stack up.
17:51So I'm glad about that, but I don't want to get too excited.
17:55You know, I feel so bad for the boys, though.
17:58We definitely have to see if we can take something back for their little.
18:00Well, I thought you were gonna say, see if we can let them win.
18:03I was like, ha!
18:04Do you know who you're talking to?
18:08We should have won that one today.
18:13I ain't no cap.
18:14Hey, I thought everybody was on point.
18:17We're gonna have a better service.
18:18That's all.
18:19Big facts.
18:20Big facts.
18:21Oh, brother.
18:23It sucks, obviously.
18:24I'd much rather be zip lining, getting some fresh air in my hair over Frenching a bunch of lamb.
18:29So you want to be a chef, huh?
18:31Oh, my goodness.
18:32Oh, my God.
18:33Yeah, baby.
18:34I am looking down, and I am terrified.
18:45Being over 300 feet in the air is insane.
18:50Is this a punishment, or is this a reward?
18:53Oh, my God.
18:54I'm so high.
18:55Look at the trees.
18:56Look at the trees.
18:57I'm basically a bird.
18:59You guys got it.
19:00This is gonna be fun.
19:02Ah, .
19:04I'm super scared of heights.
19:06I don't know how high I am, but I know I'm high.
19:09Lisa, poor baby.
19:14You got it, baby.
19:15Don't be scared.
19:17I'm frozen, gripping those little rope things that are hanging right next to my face.
19:22Next day, stop.
19:28You literally pushed your heelman out of your vagina.
19:29You've got it.
19:30I'm scared.
19:32You had a kid.
19:47You literally pushed your heelman out of your vagina.
19:50I don't know if there's words to really describe the feeling.
20:02Oh, my God!
20:07I don't like it, I don't like it, I don't like it!
20:18It is like having an out-of-body experience where you just like don't have to worry about
20:27anything and you just have this forest for miles and miles on all sides, like it's absolutely
20:33gorgeous.
20:34I'm not crying guys, I promise, I am a little!
20:40Woo!
20:41Yeah!
20:42Woo!
20:43Woo!
20:44So fun!
20:45Let's do it again!
20:46Nope, get me off.
20:48Back on solid ground, the red team has joined the blue team in the dorms before heading
20:54to the kitchen.
20:55I'm tired.
20:56You look tired.
20:57I've been on three punishments back to back to back to back, dog.
21:01No.
21:02And then I think, what's his name?
21:04Hm?
21:05The Sioux on your team, what's his name?
21:08Chef Jason?
21:09Not Jason.
21:10Not Jason.
21:11Not Jason.
21:12.
21:13Is his name?
21:14Give it up for Chef James Avery.
21:16Good one.
21:17Mike?
21:18Chef Mike?
21:19Darren headlights.
21:20He's your guy's a Sioux.
21:20As a chef, you should know your Sioux chef's name.
21:21Is it Mike?
21:22Mm-mm.
21:23Can't think right now.
21:24As dinner service approaches, the chefs return to the kitchen, hoping to deliver a winning
21:41service for Chef Ramsay.
21:43Ah, I'm so excited.
21:44Let's do this, baby.
21:45Let's go, gentlemen.
21:46Let's whip ass and take names.
21:47Go, Chef.
21:48Heard that.
21:49Let's do it, guys.
21:50Brandio.
21:51See you, Chef.
21:52Open Hell's Kitchen, please.
21:53Let's go.
22:01Hell's Kitchen continues to be the hottest reservation in New England.
22:06Lucky diners have been looking forward to this dinner for months.
22:10I have the lobster risotto.
22:11The halibut.
22:12I have to go with the Wellington.
22:13Dining tonight in the blue kitchen is the king of confections, cake boss, Buddy
22:18Velastro, with his kids, Buddy Junior and Carlo.
22:21Is this amazing or what?
22:22Yeah.
22:23And over at the red kitchen's chef's table is a real housewife of New Jersey, Teresa
22:28Giudice.
22:29Hi.
22:30Welcome, my darling.
22:31Mwah.
22:32I need some wine.
22:33That's going to be very good.
22:35On order, ladies.
22:36Here we go.
22:37First ticket, two risotto, two scallops.
22:38Heard?
22:39Yes, Chef.
22:40Let's go.
22:41Go ahead and drop scallops.
22:42Dropping two scallops.
22:43Heard.
22:44On your luck.
22:46Can I get one more of the fennel puree?
22:48I got you.
22:50That's going to be perfect.
22:52I feel great about being on a station with Anaya.
22:55I feel like you could put the two of us anywhere and we would excel.
22:58Let them know we're a minute out.
22:59A minute out on two risotto and two carbonara.
23:02Heard, Chef.
23:04I'll get you right here.
23:07Beautiful.
23:08Anaya and Jada, they are like two halves of the whole, a ying to a yang.
23:12You don't know where one ends and the other begins.
23:14We're walking Rizzo to carb.
23:15Heard.
23:16Rizzo to carb.
23:17Yeah, good.
23:18Jada and I, keep it up.
23:19Yes, Chef.
23:20Thank you, Chef.
23:21Thank you, Chef.
23:22Thank you, Chef.
23:23Thank you, Chef.
23:24Thank you, Chef.
23:25Thank you, Chef.
23:26Thank you, Chef.
23:27Thank you, Chef.
23:28I mean, thank you.
23:30You're too much.
23:33You're too much.
23:34Those girls are solid there.
23:37Amazing.
23:38Not that it's delicious, Chef.
23:40It's so good.
23:41Here, try some.
23:42It's really, really good.
23:43Pleasure to see you.
23:44I love you, brother.
23:45I appreciate it.
23:46Gentlemen, go sit down at our table, please.
23:47Let's go.
23:48Yes, Chef.
23:49Quick, quick, quick, quick now.
23:50I'll get the scallops.
23:51How's it going, guys?
23:52Hey, how you doing?
23:53How are you?
23:54Welcome to Hell's Kitchen.
23:55Not too bad.
23:56I'm Anthony.
23:57Buddy Velasco.
23:58Pleasure to meet you.
23:59I'll get the scallops.
24:00Jump off.
24:01I said go and say hello to the table.
24:02I'll get the scallops.
24:03Yes, Chef.
24:04Go.
24:05I'll get the scallops.
24:07Yes, Chef.
24:08Go and say hello to our guests.
24:09Holy .
24:10I'm sorry, Chef.
24:11What the is wrong with you?
24:13I admit, like, I'm tunnel vision working on these scallops.
24:18And I'm sure I have the most absolute face when Chef is yelling at me.
24:25Gentlemen, thank you so much.
24:26How are you?
24:27It's a pleasure to meet you.
24:28Pleasure to meet you.
24:29Thank you so much, gentlemen.
24:30I said go and say hello.
24:31I've got the scallops.
24:32You're in French.
24:33Yes, Chef.
24:35Two risotto.
24:41Very nice, that risotto.
24:42Thank you, Chef.
24:43Line drive.
24:44I'm getting us the third base off the rip.
24:46Go, please.
24:47Oh, my God.
24:48I love it, guys.
24:51Two risotto, two scallops.
24:52Six minutes.
24:53Six minutes.
24:54To risotto.
24:55All right, so you're getting the lobster ready?
24:56Yep.
24:57No, I wouldn't drop it.
24:58Okay.
24:59For five out, we've got to have a little walk time though, right?
25:01I know, but we're going to walk pretty much at the same time.
25:03Okay.
25:04I feel like Ellie is a little bit of a micromanager.
25:10And then make sure these come out in one.
25:12They've got to be a little bit more caramelized.
25:13She doesn't quite trust me on things.
25:15I'm okay.
25:16I'll shut the up if you want.
25:17No, no, no, no, no.
25:18I appreciate your...
25:19I appreciate you so much.
25:20I definitely will.
25:21She just needs to, you know, stay on her side.
25:23I just don't want you to think I'm making...
25:24I'm not going to step on anyone's toes.
25:25Careful, that's not down all the way.
25:26There you go.
25:27She can just mine her fish and I'll mine mine.
25:30Are we ready to walk scallops, lobster?
25:33Ready with scallops and...
25:35I'll try to...
25:36Go ahead and walk scallops.
25:37I'll walk scallops?
25:38Good.
25:39Service, please.
25:4026.
25:41Let's go.
25:43Wow.
25:44How far are you out?
25:45I'm walking in three.
25:46Heard.
25:47You got it.
25:48I'm taking the lead on fish station tonight.
25:49Antonio kind of wanted to play more of a support role.
25:51I think we're going to have a great night and I'm eager to step in and be the leader.
26:07Walking scallops.
26:08For sake.
26:09Fish station, come here.
26:10Who made these?
26:11I did, chef.
26:12They're overcooked.
26:13I've said it a thousand times.
26:14Yes, chef.
26:15When they're cooked, out in one.
26:16Taking them out one at a time times 12 is 30 seconds.
26:17They're overcooked.
26:18Yes, chef.
26:19Come on, guys.
26:20John definitely deer in headlights right now.
26:21I would definitely love to be on a station by myself.
26:22If you're by yourself, all the heat's coming for you, but you know you're 100% accountable
26:27for it.
26:28Pump those scallops.
26:29Remember, John, you got it.
26:30Out in one.
26:31You got it, John.
26:32Beautiful, John.
26:33Get it to the pass, please.
26:34Come on, baby.
26:35Scallop, chef.
26:36Hey, pitch.
26:38Hey, pitch.
26:39It's 30 minutes.
26:40It's 30 minutes.
26:41It's 30 minutes.
26:42It's 30 minutes.
26:43It's 30 minutes.
26:44It's 30 minutes.
26:45It's 30 minutes.
26:46You know you're 100% accountable for it.
26:47Pump those scallops.
26:48Remember, John, you got it.
26:49Out in one.
26:50You got it, John.
26:51Beautiful, John.
26:52Get it to the pass, please.
26:53Come on, baby.
26:54Scallop, chef.
26:55Hey, pitch.
26:57It's 36 minutes into dinner service.
27:10Pump those scallops.
27:11Moments ago, John brought up overcooked scallops.
27:14Scallop, chef.
27:16And he has just completed the refire.
27:18Hey, fish.
27:20Now they're raw.
27:22Come on, John.
27:23For sake.
27:24Come on.
27:25Earmuffs, okay?
27:26You can't repeat the bad words.
27:28Back in the pan.
27:29Hey, John, show some passion.
27:31Yes, chef.
27:32I think for a second, John kind of just got into his head.
27:35We got it, baby.
27:36We got it, baby.
27:37Bounce back.
27:38As a team, we're trying to boost his morale.
27:39Let's get our head in the game and focus.
27:42You need me to walk in?
27:43Yeah.
27:45Two scallops, chef.
27:51That's better, isn't it?
27:54Two scallops.
27:55Service, please.
27:56As John finally succeeds at his third attempt at scallops.
28:00Entree to some or two strip.
28:01Heard?
28:02Good, chef.
28:03The red team is moving on to entrees.
28:04You good, mama?
28:05Yeah.
28:06No, I'm good.
28:07You said four minutes out, right?
28:08Five.
28:09We're five out.
28:10And the pressure is on Lisa from California to coordinate garnish for all the proteins.
28:15I think that's what confuses me, because I hear, hear, hear, hear, hear, hear, hear, and I'm like, what the ?
28:20I'm concerned with Lisa.
28:21It is her first night on garnish, and it is a lot to manage if you're not super organized.
28:28Two minutes salmon to the window, Ellie.
28:29Two minutes.
28:30Thank you, chef.
28:31Lisa.
28:32Lisa.
28:33Drop fries.
28:34Okay.
28:35Drop fries.
28:36Two strip, two salmon.
28:37Let's go.
28:38I'm waiting on the garnish, chef.
28:39Cara Marie.
28:40Yes, chef.
28:41You don't wait for garnish.
28:42You think it'll be overcooked.
28:43Yes, chef.
28:44You're driving the ticket, not garnish.
28:45Yes, chef.
28:46Yes, chef.
28:47Let's go.
28:48Walking salmon.
28:49Right behind.
28:50Behind hot.
28:51Come on, Lisa.
28:52Get the garnish up.
28:53I have the garnish.
28:54I don't get it.
28:55I'm getting flustered.
28:56How long french fries?
28:57Hit my hand, chef.
28:5830 seconds.
28:59I'm not focused.
29:00I'm losing my mind.
29:01Right, ladies.
29:02Come here, man.
29:03Yes, chef.
29:04We are disconnected.
29:05Where's the weak point?
29:06Communication, chef.
29:07Garnish.
29:08So talk.
29:09Lisa, you've got to get it together.
29:10Yes, chef.
29:11If we start pushing each other back and you'll say,
29:13oh, I'm going to wait, you're going to be overcooked.
29:15Then it's your problem.
29:16Yes, chef.
29:17Is that clear?
29:18Yes, chef.
29:19Get it together.
29:20Yes, chef.
29:21As Lisa tries to get it together on garnish in the red kitchen.
29:24Hit this.
29:25Hit this.
29:26Hit it.
29:27Over in the blue kitchen.
29:29How are we looking on two salmon, two strip?
29:31Four minutes.
29:32John works to keep the fish station afloat.
29:35We fired two halibut?
29:36No.
29:37Okay.
29:38I'm looking at John.
29:39He's just drenched in sweat.
29:41But Antonio's kind of just standing there.
29:43Walking garnish in two.
29:44Heard.
29:45Perfect.
29:46I'm trying to communicate.
29:47John's calling back to me.
29:48Antonio's not calling back to me.
29:50I don't think I've heard Antonio say a word tonight.
29:52Guys, are you ready on the two salmon?
29:54Antonio, are you in the game?
29:56Yes, chef.
29:57He's talking to you.
29:58Two minutes, brother.
30:00Everyone seems like they're on the same page except for Antonio right now.
30:03Two lambs ready.
30:04All right.
30:05John, I'm ready to go.
30:06Let's go.
30:07Two salmon walking.
30:09Walking lamb, guys.
30:10Behind.
30:11Hot behind you.
30:12Hot behind you.
30:13Hot behind you.
30:14Hot behind you.
30:19Blue team, come here.
30:20Yes, chef.
30:21Just look at that.
30:23It's hammered.
30:24Way too much cooking underneath.
30:25Gay **** against.
30:26Come on, guys.
30:27Yes, chef.
30:28Hey, John.
30:29Watch the color of the salmon.
30:30It needs to be crispy skin, kissed underneath.
30:32Understood?
30:33Yes, chef.
30:34It feels like I'm taking the bullets for everything.
30:37How long on refired salmon?
30:38Walking up.
30:39Go for it.
30:40I feel like Antonio's playing the meager role beside me when I feel like Antonio should
30:45be taking ownership.
30:46Salmon cooked for you, too.
30:47Let's go.
30:48Despite earlier setbacks, both teams are now hitting their stride.
30:49Garnish is up.
30:50That's the way it should be, Lisa.
30:51Garnish first, right?
30:52Yes, chef.
30:53Oh.
30:54Oh.
30:55Oh.
30:56Oh.
30:57Oh.
30:58Oh.
30:59Oh.
31:00Oh.
31:01Oh.
31:02Oh.
31:03Oh.
31:04Oh.
31:05It's like a melody in your mouth.
31:06Really.
31:07You're hitting all those notes.
31:08Blue team, come here.
31:09Red team, come here.
31:10Yes, chef.
31:11We are at the exact same point.
31:13First and finish.
31:14Is winning tonight.
31:15Let's go.
31:16Yes, chef.
31:17Let's go, ladies.
31:18Give me a knife.
31:19Give me a knife.
31:20Give me a knife.
31:21Give me a knife.
31:22Good job, blue team.
31:23You've got the good work.
31:24Hey, two halibut, two Wellington.
31:25Heard?
31:26Heard, chef.
31:27One mistake is going back.
31:28Yes, chef.
31:29Make it precise.
31:30Come on, guys.
31:31Fire now, two salmon, two Wellington.
31:32Hey, look at me.
31:33Don't guess.
31:34Make it precise, yes?
31:35Yes, chef.
31:36Let's go.
31:37How long are you going to need on my last ticket?
31:38We've cooked them for eight, rest for two.
31:39Rest for two.
31:40So 10.
31:4110 minutes.
31:42I'm a little worried because I know that our last ticket is two Wellingtons, and these
31:44are taking forever.
31:45How long, ladies?
31:46Chef, it's going to be nine minutes.
31:47Nine.
31:48Wow.
31:49Finally, two halibut, two Wellington, yes?
31:50Two halibut, two Wellingtons, yes?
31:51Two halibut.
31:52How long?
31:53Four minutes, guys.
31:54Four minutes.
31:55Four minutes, all right.
31:56Halibut's three minutes out.
31:57Let's win this.
31:58Let's go.
31:59Come on.
32:00We're super determined to get this done.
32:01It doesn't feel good to lose three times in a row, and I damn sure don't want to make
32:03it a fourth.
32:04Come on, fellas.
32:05Let's go.
32:06I don't want to send it up there, then it's just going to sit there and get cold.
32:07No, don't.
32:08Yeah, it's too early.
32:09I'm going to get cold.
32:10Yeah, it's too early.
32:11I'm going to get cold.
32:12I'm going to get cold.
32:13You're going to get cold.
32:14I'm going to get cold.
32:15I'm going to get cold.
32:16I'm going to get cold.
32:17Let's go.
32:18I don't want to send it up there, then it's just going to sit there and get cold.
32:22No, don't.
32:23Yeah, it's too early.
32:24I feel like I'm just pacing.
32:25That's why I was like, I'm just going to do something.
32:27My anxiety is not okay right now.
32:29You can't rush it, because if you try and rush it, it's just going to go south.
32:34I'm not going home.
32:36Guys, walk garnish.
32:38Walk and garnish.
32:40Walk and welly.
32:41Walk and welly.
32:42Hot Chef.
32:43Let's go.
32:44Come on, Jay.
32:45Let's go, baby.
32:46Let's go, baby.
32:47Let's go.
32:48Come on.
32:49How was it feeling?
32:50Good?
32:51Let's go.
32:52Jayden.
32:53Walking welly.
32:54Walking welly.
32:55With each team working on their final ticket, the blue team is hoping that Jayden's Wellington
33:12can clinch the win.
33:14Jayden.
33:15Come on.
33:16They're both raw.
33:17Come on.
33:18Come on.
33:19Come on.
33:20Come on.
33:21Now.
33:22Come on.
33:23You know better than that.
33:24Come on.
33:25Those Wellingtons and them being mooing pink in the middle is like the biggest punch in
33:30the chest.
33:31Burns on the outside and raw in the middle.
33:33Come on, guys.
33:34Wrap them up and get them back in the oven.
33:36Close them together.
33:37Come on.
33:38Actually, it looks like they're waiting on Wellingtons too.
33:40Uh-huh.
33:41The battle of the Wellingtons.
33:44You know, I'm hoping Meat Station can pull through.
33:46Don't rush us.
33:47Just take your time, you know?
33:48Okay.
33:49The last ticket we have is Wellingtons, and so the fate of the red team lies in Sidney's
33:54hands.
33:55Two minutes.
33:56Two salmon, two wellies.
33:57Come on, fellas.
33:58Let's go.
33:59Garnish in two, Papa.
34:00Not one.
34:01I need time.
34:02I'm done.
34:03Yeah.
34:04I'm like holding back.
34:05Just leave it in there.
34:06Just leave it in there.
34:07Count to 80 and walk.
34:08Okay.
34:13I am waiting on these Wellingtons, looking around the red kitchen, and all eyes are on
34:20me.
34:2118, 19, 20.
34:24They're hoping that I'll finish in time so that way none of us have to go home.
34:29And on top of that, there ain't I can do to make that Wellington cook faster.
34:34I wouldn't want to be in that kitchen.
34:36How long?
34:3745 seconds.
34:38Let's go.
34:39Salmon I'll take now.
34:40Let's go.
34:41Yes, Chef.
34:42Walking salmon.
34:43I gotta make sure it's right.
34:44Or it's my ass.
34:45Let's go, fellas.
34:46Only as good as your last one, yeah?
34:48Wellies, how long?
34:49Still cold.
34:50One minute on the wellies.
34:51One minute on wellies, Chef.
34:52It's warm.
34:53It feels good to me.
34:54I'm worried about this one the most.
34:56I don't need all of you over the Wellingtons.
34:57Come on, back off.
34:58It's still cool.
34:59Let's go.
35:00This one is still cool.
35:01Let's go.
35:02Yes, Chef.
35:03If you're not sure, then why take it out?
35:04Yeah, that's what I'm saying.
35:05Don't let them pressure you.
35:12Nicely cooked the Wellingtons.
35:14You guys, it's good.
35:16It's scent.
35:21Oh my god.
35:22I just wanted to beat them.
35:23It feels so good that those Wellies got sent out.
35:28You want to walk back?
35:29You want to take a second?
35:30Go ahead.
35:31Go ahead.
35:32I've always wanted to be a chef, but I was diagnosed with Crohn's when I was 12 years old.
35:37I do not have a panic attack.
35:40I had never thought that I would ever come to be something of this magnitude, and every
35:45day I just push and grow, and no one's going to stand in my way.
35:51So listen up.
35:52Just spoke with Chef Ramsay.
35:53You had it the whole time.
35:54You came out strong.
35:55You were right there.
35:56It was your dinner service to lose, and unfortunately, you lost.
35:57Came down to the last ticket.
35:58Chef wants you guys to nominate two people from your team.
35:59You guys would be better off without.
36:00Okay?
36:01Yes, Chef.
36:02So head to your dorms and make your decision.
36:03Yes, Chef.
36:04Yes, Chef.
36:05Thanks, Chef.
36:06Thanks, Chef.
36:07I don't want to put nobody up.
36:23I don't want to put nobody up.
36:24I don't want to put none of y'all up.
36:26Super frustrated to lose.
36:27You know, we had it.
36:28We had the win.
36:29We had it all.
36:30I don't want to put none of y'all up.
36:32It's sad.
36:33You know, like, we gave up the win.
36:35Yeah, this one hurts.
36:37Yeah, this one hurts.
36:37It's a heavy loss.
36:39But I think we know what we got about.
36:41Jon and Jayden, I don't know.
36:42It's the only guy.
36:43I think Jay rocked it tonight,
36:46but you're only as good as the last thing you put up, man.
36:48And those wellies .
36:50Are we not considering Antonio at all?
36:53You guys put me before him.
36:55You know, where was Antonio when Jon was going in the
36:58and sending up all the food?
37:00I mean, they were a team.
37:01They were a team.
37:03The biggest struggle tonight was Fish Station.
37:05Jon just kind of looks like a deer in the headlights.
37:07And I think that has to do with the lack of support
37:09that he had.
37:10Fish was really struggling.
37:11And I don't think there was a set who was going to do this
37:14and who was going to do that.
37:15And I think you kind of dropped the ball tonight.
37:17OK.
37:18I kind of felt like every time I looked over,
37:19Jon was drowning and taking the brunt.
37:21There is a moment there where I wish I had more support.
37:24I was searing fish and the lobsters.
37:26I picked up the halibut.
37:28I ran Jon's food to the window.
37:30That sounds like a support role to me.
37:32To be honest, I felt like I kind of got,
37:34you know, left on an island there for a minute.
37:36All I did was those last wellies.
37:39Every other temp was perfect.
37:40I don't think I should go home over two wellies, man.
37:43Let's get it.
37:59Ladies, well done.
38:00Thank you, Chef.
38:01Henry, Bleeting's first nominee and why?
38:03First nominee is going to be Jon.
38:06Jon.
38:07No clear, defined voice towards the beginning,
38:10and that shaky start kind of set the tone for the fish station
38:14for the rest of the evening.
38:15Mm, OK.
38:17Second nominee and why?
38:19Second nominee, chef.
38:30Blue team's second nominee and why?
38:33Second nominee, chef, is going to be...
38:37Antonio.
38:41Antonio.
38:42Antonio was on the station with John.
38:45There was no clear, defined leader, follower, support role,
38:48and it just kind of snowballed.
38:51OK.
38:52John and Antonio, step forward, please.
38:55Let's go.
38:59I'll be honest.
39:01Tonight, the fish station was a major issue.
39:03Let's get that absolutely clear.
39:04What happened?
39:05I think what happened tonight, chef,
39:07it was just there was no communicating between us two in the beginning.
39:11I find that so hard to believe, no communication,
39:14yet you're actually standing next to each other.
39:17Yes, chef.
39:17Yes, chef.
39:18Antonio, tell me why you should stay in Hell's Kitchen.
39:20I want to show you that I belong here.
39:21I have so much more to give, and I'm not done.
39:23I just need to stay focused, stay focused,
39:25and push and communicate with my team.
39:28John, why should you stay in Hell's Kitchen?
39:30Chef, I'm here.
39:31I'm focused.
39:32I'm getting better every single day.
39:33I fight every single day to be here.
39:35And that's my commitment to you and Hell's Kitchen.
39:40This is difficult.
39:42Both of you lost your voices tonight.
39:44You're right, chef.
39:46The person leaving Hell's Kitchen is...
39:50Antonio.
39:56I'm looking for a leader in the kitchen,
39:58not someone who disappears in service.
40:00Please, give me your jacket.
40:01Thank you, chef.
40:06Good night.
40:07Bye, guys.
40:08Antonio.
40:09Adios, Antonio.
40:10Good night, buddy.
40:13My biggest regret is not being vocal.
40:16Communication is key here in Hell's Kitchen.
40:17And tonight, I didn't communicate enough.
40:19Definitely stings,
40:20but I think I did the state of New Hampshire prep.
40:23I gave it 110%,
40:24and that's all I can ask of myself.
40:25We're not done yet.
40:30John.
40:34Back in line.
40:36Thank you, chef.
40:36Wake up.
40:37Yes, chef.
40:41Jada.
40:45Get over here.
40:46Yes, chef.
40:50Jada,
40:51give me your jacket.
40:51And listen carefully.
40:59You, young lady,
41:01are going to the blue team.
41:02Yes, chef.
41:03To even up the teams.
41:05I'd be glad to.
41:07Here's your jacket.
41:09Join your team.
41:10Yes, chef.
41:11Oh, my God.
41:12Blue team, listen up.
41:15You are in need of a leader.
41:17Jada,
41:18make your presence felt.
41:20Yes, chef.
41:21Be the alpha.
41:22Antonio couldn't.
41:23Absolutely, chef.
41:25I am not going to witness this downward spiral any longer.
41:29Is that clear?
41:30Yes, chef.
41:30Get out of here.
41:31Yes, chef.
41:35I am taking this as a compliment.
41:37If Chef Ramsay wants a leader,
41:39then that's what Chef Ramsay's going to get out of me.
41:42Honestly, at this point,
41:43we kind of need some good juju,
41:46some good luck,
41:47some good something.
41:48I thought he was about to send her home for no reason.
41:51Oh, my God.
41:52I'm pissed out of everybody.
41:55Why would he choose Jada?
41:56That's my girl.
41:58You just thought you were going home.
42:01Oh, my God.
42:02My heart.
42:03I'm like,
42:04my ass.
42:06If silence were golden,
42:08Antonio would be a wealthy man.
42:10Unfortunately, at Hell's Kitchen,
42:11it doesn't pay to be quiet.
42:13Next time, on Hell's Kitchen.
42:20J-A-D-A.
42:22New team feels great.
42:24With Jada now on the blue team.
42:26Jada leaves.
42:26That's a problem.
42:28It's a big problem.
42:29Chill out.
42:30Will her bestie, Anaya, unravel?
42:32I am stressed to the max.
42:34Is this because Jada's gone?
42:36Anaya is working in a panic.
42:37I'm irritated as s***.
42:39And will the emotional turmoil
42:41I'm trying to get a little pissed off.
42:43Like, this is f***ing embarrassing.
42:45Anaya, come here.
42:46Lead to a mistake so unforgivable
42:49The towel of terror.
42:50It's switched off.
42:51You have to see it to believe it.
42:54Little Miss attitude I can't do no wrong
42:56does something wrong.
42:58Absolutely let me down.
42:59Tune in next time
43:00on Hell's Kitchen Battle of the States.
43:03Will do.
43:04Tune in next time
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