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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.
02:36It's the handstand.
02:38Oh, wow.
02:43That's not bad.
02:43That's solid.
02:44That's good, right?
02:45I thought so.
02:45I like it.
02:46It 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.
03:07Uh-oh.
03:07And I had the Roxbury thing.
03:09Anthony is that class clown, and I love it.
03:13I love Anthony's energy.
03:15He's hilarious.
03:16Mm.
03:16Bring it.
03:17Bring it.
03:18Bring it.
03:20That's awesome.
03:22Yo, yo.
03:23Let's rock and roll.
03:26Rise and shine.
03:27Morning, Chef.
03:28Morning, Chef.
03:28Good 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.
03:40Oh, my God.
03:42Stop it.
03:43Look at this little baby.
03:46Good to see you, bud.
03:47You good?
03:49So cute.
03:50Oh, my God.
03:50You're adorable.
03:51The little suit is dope.
03:52Caleb is going to play something incredibly simple.
03:55Listen carefully.
03:56I have the biggest smile on my face.
04:08Growing up as a preacher's kid in South Georgia, you know, I was a musician, so it kind of brought
04:14me back.
04:15Oh, my God.
04:16Wow.
04:17Uh, uh, uh, uh, uh, uh.
04:21Wow.
04:22Woo!
04:23The Connecticut Symphony Orchestra.
04:24That was beautiful.
04:25Thank you so much.
04:26What you just witnessed is the elevation of a popular, timeless classic.
04:31This concept of elevation is happening in the color industry every day.
04:42Today, I want you to use your creativity to elevate fried chicken.
04:47Ooh!
04:48Fried chicken is just this magical dish that's crispy.
04:53In the deep south, we like it a little spicy.
04:55You know, fried chicken is love.
04:57Your 45 minutes starts now.
05:01Get your head's right.
05:03Apron's on.
05:04Oh, my God.
05:05We got to go.
05:06All right.
05:07Let's see what we got.
05:08Hello, chicky thigh.
05:09We 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.
05:18Texas is a southern state.
05:20And I'm ready to knock this out the fucking heart.
05:23Can I use some honey?
05:24Yeah, yeah, grab some honey, my guy.
05:26Have 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.
05:34And 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.
05:48I'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?
05:55I 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.
06:05And I'm gonna make a little go-je-chon quick pickled cucumber.
06:08And, you know, it always bites her in the ass in the end.
06:14I am a Georgia boy.
06:16I eat fried chicken or a fried chicken biscuit at least three times a week.
06:21So you're deboning the whole bird?
06:23Yeah, so I'm gonna get this into a roulette.
06:26This is a high-risk, high-reward move.
06:29I want to debone an entire chicken, roll that up, and then deep-fry that log.
06:36I've never done this in a fryer.
06:38I don't know if it could be done in a fryer.
06:40I am just going for gold.
06:4217 minutes remaining.
06:44All right, Chef.
06:45What are you working on, Lisa?
06:46Like a coffee-rubbed lollipop.
06:48So you're gonna coffee-rub it first, then dredge it?
06:51Is that your plan?
06:52Yeah.
06:53My mom's Cuban, and she always had coffee around, and I want to do something different.
06:57And that's what's gonna show that I can elevate a dish by not doing what everybody else is doing.
07:02Five minutes, ladies.
07:03Five minutes.
07:04Five minutes?
07:05Holy .
07:06Girl.
07:07Get 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 roulette 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.
07:2290 seconds, red team, blue team.
07:26Start getting it on the plate.
07:27Let's go, ladies.
07:2810, 9, 8, 7, 6, 5, 4, 3, 2, 1, and well done.
07:39Right, blue team, red team, I've brought in a very special guest judge.
07:46This amazing individual really does know his chicken.
07:49All of you, please welcome the CEO of Church's Texas Chicken, Joe Goof.
07:56Joe, welcome.
07:57So good to see you.
07:58Thanks for having me.
07:59To have a fried chicken connoisseur come and try the fried chicken, the pressure is definitely
08:08on.
08:09So excited to be here today.
08:10Yes.
08:11Today, Joe is gonna taste and judge each team's dishes, and then mark them on a scale
08:15of one to five.
08:16Let's start with blue team.
08:17First up, from Georgia, John, let's go, big boy.
08:20Hello, baby.
08:21Lord, 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.
08:33Visually, Joe, what do you think?
08:35Visually, it's okay.
08:36I 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 two.
08:50That's right.
08:51Thank you, I appreciate it.
08:52Thank you, chef.
08:53It crushes my spirit because I think the people of Georgia would absolutely smash this chicken.
08:59And it's just like, man, this guy is brutal.
09:02Up next, from Nevada, Ellie, let's go.
09:06Come on, Ellie.
09:07I love my chicken.
09:08I think that it's perfectly crispy.
09:10I know it has great flavor.
09:12I 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.
09:21Yeah.
09:22And the visual just isn't really there.
09:24So I'm gonna give that a two.
09:25Two.
09:27Ellie.
09:28Thank you so much.
09:29Wow.
09:30Up 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.
09:48The chicken is well done.
09:51The breading, it looks more interesting than the flavor.
09:56I'm gonna give this a three.
09:58Three.
09:59Well done.
10:00Excellent, thank you.
10:01Joe, you're tough.
10:02I mean, you know your chicken.
10:03Let'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.
10:13The chicken was okay.
10:14I'm gonna give that a two.
10:17Next, Antonio from New Hampshire attempts to impress with an Asian-infused dish.
10:22Breaded it with panko.
10:24On the bottom is a sweet Japanese yam puree.
10:26Not as differentiated as I thought it would be.
10:28I'll give that a three.
10:31Hoping to score big for the women, Delaware's Anaya has prepared a...
10:36Brian, chicken with a sweet potato puree.
10:38I grew up eating fried chicken.
10:40So if I don't know how to make no damn fried chicken, we got bigger chicken to fry.
10:44You got some zip on there.
10:45It's spicy, Chef.
10:46Mmm.
10:47That's a four.
10:48Thank you, Chef.
10:49That's how I'm feeling.
10:53Four on the dish from the churches, man.
10:56Jayden from Massachusetts is also hoping for success with his buttermilk and pickle brined chicken with...
11:03A little bit of Chipotle.
11:04I give that a three.
11:05What do you want, dude?
11:07Next, Jada is hoping to make Florida proud with her...
11:11Play on a chicken katsu.
11:12Underneath is gonna be a red-eye gravy with some maitake mushrooms, so nice and light.
11:17The chicken is very well done.
11:20Very tasty.
11:21The sauce is a little overpowering.
11:23For that, it's a three.
11:25Good.
11:26With the score tied and only four dishes left to taste, Henry from Texas presents his...
11:32Double breaded chicken thigh, buttermilk brine with a little pickle juice in there, and then that's finished on top with a beautiful tomato bacon jam.
11:40I love the red.
11:42It really pops.
11:44Henry, I'm gonna give that a four.
11:45A four.
11:46Good job.
11:47Thank you, guys.
11:48From Rhode Island, Cara Marie.
11:50Hello, Cara.
11:51I'm confident this chicken is beautifully cooked.
11:53Today is my challenge day where I get big fat points for my team so they know I'm not a loser.
11:58I have a take on a Korean chicken and waffle.
12:01It'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.
12:10The presentation and the execution just weren't there.
12:13I'm gonna have to give this a one.
12:15Okay.
12:17Thank you, Cara Marie.
12:20It's another blow.
12:21Cara coming in hot with a one and making me feel like, quite frankly, a big bag of .
12:26From New Jersey.
12:27Let's go, Chris.
12:28With the blue team leading and only one round to go, Chris can clinch the victory for his team with a score of three or better.
12:37I 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.
12:45That's for sure.
12:46We got a lot going on here.
12:47I'm not sure we got this all the way cooked.
12:51I'm not sure we got this all the way cooked.
12:58Steaks, we want bleeding.
12:59Chickens, we do not.
13:00Damn.
13:01It's gonna hit 165, Chef.
13:02No, I appreciate that, but look.
13:03Too pink.
13:04It's gonna be a one.
13:05Sorry, Chris.
13:06With only one dish left to taste.
13:07From California.
13:08Lisa, let's go.
13:09Let's go, Lisa.
13:10The red team needs Lisa to score a four to tie or five to win.
13:13I'm sweating bullets, thinking that it probably tastes too bitter because I did the coffee,
13:18espresso rub.
13:19I have no breading like everybody else.
13:20Lisa, please describe your dish.
13:21I flash fried the drumstick in cornstarch, and then I finished it with a coffee rub.
13:22So it's kind of spicy, a little bit of bitter.
13:23So no breading.
13:24Uh, no, Chef.
13:25OK.
13:26OK.
13:27Let's go.
13:28Let's go.
13:29Lisa, let's go.
13:30Let's go, Lisa.
13:31Let's go, Lisa.
13:32Let's go, Lisa.
13:33Let's go, Lisa.
13:34Let's go, Lisa.
13:35Let's go, Lisa.
13:36The red team needs Lisa to score a four to tie or five to win.
13:38I'm sweating bullets, thinking that it probably tastes too bitter because I did the coffee,
13:41and then I finished it with a coffee rub.
13:43So it's kind of spicy, a little bit of bitter.
13:45So no breading.
13:49Uh, no, Chef.
13:50OK.
13:57I always think it's a bold call not to bread with fried chicken.
14:00The chicken, you see how moist it is, and yet it's also well done.
14:04Come on, baby.
14:09This one's a five.
14:10Come on, Lisa.
14:11Yeah.
14:12That's five.
14:13Uh, congratulations.
14:16The 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
14:27to be.
14:28Very bold move, but boy, did that pay off.
14:30Well done.
14:31Hell yeah, Lisa.
14:32Thank you, Chef.
14:33I'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
14:41brand.
14:43Oh, my God.
14:44Amazing.
14:46Girl, we get to collab with Church's Chicken.
14:48I mean, they might put me on the menu like, Anaya's Church's Chicken.
14:52You weren't generous with your points, but you were generous with that incredible gift.
14:56Uh, all of you, join me in thanking this amazing CEO.
14:58Joe, thank you, Chef.
14:59I'll see you shortly.
15:00I appreciate it.
15:01Thank you so much.
15:02Take care now.
15:03Ladies, well done.
15:04In addition to your amazing trip in Atlanta, today, you're all going ziplining.
15:09I'm gonna die.
15:11I'm super stoked about going ziplining, but I'm actually kind of scared of heights.
15:15Somebody's got to push me.
15:16So I'm kind of nervous about this.
15:17You'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?
15:33Yeah.
15:34Enjoy it, live it up.
15:35You know, I hope a bird's on them, honestly.
15:38Blue team, I'm afraid your punishment is going to 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.
15:49After you've French the chicken, maybe you can French all those lamb bones as well.
15:53Unfortunately, you're going to be Frenching until your bones ache.
15:55Chris, you have that incredible punishment pass.
15:59What will it be?
16:00Is it high flying with the red team or getting boned with the blue team?
16:05Chef, I'm over here with gang.
16:09It's a no.
16:10OK, ladies, well done.
16:13Off you go.
16:14Blue team, off you go.
16:15Thank you, Chef.
16:16Rick, I didn't think he was going to like my chicken, because it wasn't breaded and crispy.
16:25Are you OK?
16:26pissed.
16:27I'm kicking myself.
16:29I underestimated how hard this challenge was going to 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.
16:40Yep.
16:41You can feel the pressure.
16:42I understand.
16:43This is such an immense pressure.
16:46It's wearing on me emotionally.
16:48I know a few people won't be gone.
16:51And I'm just afraid that it's going to come into play now.
16:53Girl, I will stand up for you.
16:55That would be some .
16:56Because that's all I'm thinking about now.
16:58Having Sydney is a godsend.
17:00There's absolutely no way they could be putting your name on the child in black hail mail.
17:04It's not happening.
17:05I have made a friend for life, that's for sure.
17:08Like, thank you.
17:09Yeah.
17:14I am so excited.
17:17We're going to eat the steak.
17:19Oh my god.
17:20Oh my god.
17:22Put me next to the steak and the lamb.
17:26Oh my god.
17:27This looks so good.
17:30Oh my god, I'm so excited.
17:32This spread for us is bonkers.
17:36I'm happy.
17:37Oh boy, I have not eaten this good in a long, long time.
17:42This is amazing, you guys.
17:44I mean, I feel like we really needed this.
17:46There 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.
17:57We definitely have to see if we can take something back for their little.
18:00Well, I thought you were going to say, see if we can let them win.
18:03I was like, ha!
18:06Do you know who you're talking to?
18:12We should have won that one today.
18:13I ain't no cap.
18:14Hey, I thought everybody was on point.
18:17We're going to have a better service, that'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
18:28of lamb.
18:29So you want to be a chef, huh?
18:32Oh my goodness.
18:36Oh my God.
18:38Yeah, baby!
18:39I am looking down and I am terrified.
18:44Being over 300 feet in the air is insane.
18:49Is this a punishment or is this a reward?
18:52Oh my God, I'm so high!
18:54Look at the trees!
18:55Look at the trees!
18:56I'm basically a bird.
18:58You guys got it!
18:59This is going to be fun!
19:01Oh, .
19:02I'm super scared of heights.
19:05I don't know how high I am, but I know I'm high.
19:08Lisa, poor baby.
19:11You got it, baby!
19:14Don't be scared!
19:16I'm frozen, gripping those little rope things that are hanging right next to my face.
19:22I'm scared!
19:24You had a kid!
19:25You literally pushed a human out of your vagina!
19:28You've got it!
19:29I'm scared!
19:30You had a kid!
19:31You literally pushed a human out of your vagina!
19:33You've got it!
19:34Ah!
19:35Ah!
19:36Ah!
19:37Ah!
19:38Ah!
19:39Ah!
19:40Ah!
19:41Ah!
19:42Ah!
19:43Oh my God!
19:44Ah!
19:45Ah!
19:46Ah!
19:47Ah!
19:48Ah!
19:49Ah!
19:50Ah!
19:51Ah!
19:52Ah!
19:53Ah!
19:54Ah!
19:55Ah!
19:56Ah!
19:57Ah!
19:58Ah!
19:59I don't know if there's words to really describe the feeling.
20:04Ah!
20:05Ah!
20:06Holy .
20:08Ah!
20:09Ah!
20:10Ah!
20:11Ah!
20:12Ah!
20:13Ah!
20:14Oh my God!
20:16Ah!
20:18Ah!
20:19Ah!
20:20Ah!
20:21Ah!
20:22It is like having an out-of-body experience where you just, like, don't have to worry about anything,
20:28and you just have this forest for miles and miles on all sides.
20:32Like, it's absolutely gorgeous.
20:34I'm not crying, guys!
20:36I promise!
20:38I am a little!
20:40Woo!
20:41Yeah!
20:43Oh, so fun!
20:44Let's do it again!
20:46Nope, get me off.
20:46Back on solid ground, the red team has joined the blue team in the dorms before heading to the kitchen.
20:55I'm f***ing tired.
20:56You look tired.
20:57I've been on three punishments back to back to back to back, dog.
21:00No.
21:02And then I think, what's his name?
21:04Hmm?
21:05The suit on your team, what's his name?
21:09Chef Jason?
21:10Not Jason.
21:11Not Jason.
21:12F***ing is his name?
21:13Give it up for Chef James Avery.
21:15Congratulations, everyone.
21:20Mike?
21:21Chef Mike?
21:22Darren had lights.
21:25He's your guys' suit.
21:26As a chef, you should know your suit chef's name.
21:29Is it Mike?
21:30Mm-mm.
21:31Can't think right now.
21:36As dinner service approaches, the chefs return to the kitchen,
21:40hoping to deliver a winning service for Chef Ramsay.
21:43Ah, I'm so excited!
21:44Let's do this, baby!
21:46Let's go, gentlemen.
21:46Let's whip ass and take names.
21:48Go, Chef.
21:48Heard that.
21:48Let's do it, guys.
21:50Mourinho.
21:50See you, Chef.
21:51Open Hell's Kitchen, please.
21:52Let's go.
22:02Hell's Kitchen continues to be the hottest reservation in New England.
22:05Lucky diners have been looking forward to this dinner for months.
22:10I have the lobster risotto.
22:11The halibut.
22:13I have to go with the Wellington.
22:14Dining tonight in the Blue Kitchen is the king of confections,
22:17cake boss Buddy Valastro, with his kids Buddy Jr. and Carlo.
22:22Is this amazing or what?
22:23Yeah.
22:23And over at the Red Kitchen's chef's table is a real housewife of New Jersey, Teresa Giudice.
22:30Welcome, my darling.
22:32I need some wine.
22:33That would be very good.
22:35On order, ladies.
22:36Here we go.
22:37First ticket, two risotto, two scallops.
22:38Heard?
22:39Yes, Chef.
22:39Let's go.
22:40Two minutes out.
22:41Go ahead and drop scallops.
22:42Dropping two scallops.
22:44Heard.
22:45On your left.
22:47Can I get one more of the fennel puree?
22:49I got you.
22:51That's going to be perfect.
22:53I 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.
23:00A minute out on two risotto and two carbonara.
23:03All right, 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.
23:13You don't know where one ends and the other begins.
23:15We're walking Rizzo to carb.
23:17Heard.
23:18Rizzo to carb.
23:21Yeah, good.
23:23Jada and I, keep it up.
23:24Yes, Chef.
23:24Thank you, Chef.
23:25Keep it up.
23:26Yes, Chef.
23:27Thank you, Chef.
23:28I mean, thank you.
23:32You're too much.
23:33You're too much.
23:36Those girls are solid there.
23:37Amazing.
23:39Not that it's delicious, Chef.
23:41It's so good.
23:42Here, try some.
23:42It's really, really good.
23:44Pleasure to see you.
23:45Love you, brother.
23:46Appreciate it.
23:47Gentlemen, go and say hello to our table, please.
23:50Let's go.
23:50Yes, Chef.
23:50Quick, quick, quick, quick now.
23:52I'll get the scallops.
23:53How's it going, guys?
23:54Hey, how you doing?
23:54How are you?
23:55Welcome to Hell's Kitchen.
23:56Not too bad.
23:56I'm Anthony.
23:57Buddy Valastro, pleasure to meet you.
23:58I'll get the scallops.
24:00Jump off.
24:01I said go and say hello to the table.
24:02I'll get the scallops.
24:04Yes, Chef.
24:05Go.
24:06I'll get the scallops.
24:08Yes, Chef.
24:09Go and say hello to our guests.
24:10Holy .
24:11I'm sorry, Chef.
24:12What the is wrong with you?
24:14I 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?
24:26It's a pleasure to meet you.
24:27Thank you so much, gentlemen.
24:30I said go and say hello.
24:31I've got the scallops.
24:31You're French.
24:33Yes, Chef.
24:35Two risotto.
24:41Very nice, that risotto.
24:43Thank you, Chef.
24:44Line drive.
24:45I'm getting us the third base off the rip.
24:47Go, please.
24:48Oh, my God.
24:49I love it, guys.
24:52Two risotto, two scallops, six minutes, please.
24:54Six minutes, hurry.
24:55Two risotto.
24:55All right, so you're getting the lobster ready?
24:57No, I wouldn't drop it.
24:58Okay.
24:59That was her five.
24:59If we're five out, we've got to have a little walk time, though, right?
25:02I know, but we're going to walk pretty much at the same time.
25:04Okay.
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.
25:14She doesn't quite trust me on things.
25:16I'm okay.
25:16I'll shut the up if you want to shut the up.
25:18No, no, no, no, no.
25:18I appreciate your...
25:20I appreciate you.
25:21I definitely will.
25:21She just needs to, you know, stay on her side.
25:24I just don't want you to think I'm making...
25:25I'm not going to step on anyone's toes.
25:26Careful, that's not down all the way.
25:27There you go.
25:28She can just mine her fish and all mine mine.
25:31Are we ready to walk scallops, lobster?
25:34Ready with scallops and...
25:35I'll try to go ahead and walk scallops.
25:37I'll walk scallops.
25:38Walk it.
25:45Good.
25:47Service, please.
25:4826.
25:48Let's go.
25:49How far are you out?
25:53I'm walking in three.
25:54Heard.
25:55You got it.
25:55I'm taking the lead on Fish Station tonight.
25:58Antonio kind of wanted to play more of a support role.
26:01I think we're going to have a great night.
26:03And I'm eager to step in and be the leader.
26:07Walking scallops.
26:12For sake.
26:14Fish Station, come here.
26:17Who made these?
26:18I did, Chef.
26:19They're overcooked.
26:20I've said it a thousand times.
26:21Yes, Chef.
26:22When they're cooked, out in one.
26:24Taking them out one at a time, times 12 is 30 seconds.
26:28They're overcooked.
26:28Yes, Chef.
26:30Come on, guys.
26:31John, definitely deer in headlights right now.
26:33I would definitely love to be on a station by myself.
26:36If you're by yourself, all the heat's coming for you,
26:38but you know you're 100% accountable for it.
26:40Pump those scallops.
26:41Remember, John, you got it.
26:42Out in one.
26:43You got it, John.
26:44Beautiful, John.
26:45Get it to the pass, please.
26:46Come on, baby.
26:47Scallop, Chef.
26:52Hey, pitch.
26:53It's 36 minutes into dinner service.
27:10Pump those scallops.
27:11Moments ago, John brought up overcooked scallops.
27:15Scallop, Chef.
27:16And he has just completed the re-fire.
27:20Hey, fish.
27:21Now they're raw.
27:22Come on, John.
27:24For sake.
27:25Come on.
27:26Earmuffs, okay?
27:27You 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.
27:36Bounce back.
27:37As a team, we're trying to boost his morale.
27:39Let's get our head in the game and focus.
27:41You need me to walk in?
27:43Yeah.
27:46Two 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, two salmon, two shrimp.
28:02Heard?
28:02Good, Chef.
28:02The red team is moving on to entrees.
28:05You good, Mama?
28:06Yeah.
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
28:12to coordinate garnish for all the proteins.
28:15I think that's what confuses me,
28:16because I hear, hear, hear, hear, hear, hear, and I'm like,
28:18what the ?
28:19I'm concerned with Lisa.
28:22It is her first night on garnish,
28:23and it is a lot to manage if you're not super organized.
28:28Two minutes, salmon, to the window, Ellie.
28:30Two minutes.
28:30Thank you, Chef.
28:31Lisa, Lisa, drop fries.
28:34OK, OK, OK, OK.
28:36Two shrimp, two salmon.
28:37Let's go.
28:38I'm waiting on the garnish, Chef.
28:40Cara Marie.
28:41Yes, Chef.
28:41You don't wait for garnish.
28:42You're thinking it'll be overcooked.
28:43Yes, Chef.
28:43You're driving the ticket, not garnish.
28:46Yes, Chef.
28:46Let's go.
28:47Walking salmon.
28:48Right behind.
28:49Behind hot.
28:50Come on, Lisa, get the garnish up.
28:52I have the garnish up.
28:53I don't get it.
28:54I'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.
29:00All right, ladies, come here a minute.
29:03Yes, Chef.
29:04We are disconnected.
29:06Where's the weak point?
29:07Communication, Chef.
29:08Garnish.
29:09So talk.
29:10Lisa, you've got to get it together.
29:11Yes, Chef.
29:11If we start pushing each other back and you'll say, oh, I'm going to wait, you're going to
29:15be overcooked.
29:16Then it's your problem.
29:17Yes, Chef.
29:17Is that clear?
29:18Yes, Chef.
29:18Get it together.
29:19Yes, Chef.
29:21As Lisa tries to get it together on garnish in the red kitchen.
29:25Hit this.
29:26Hit this.
29:27Hit it.
29:27Over in the blue kitchen.
29:29How are we looking on two salmon, two strip?
29:31Four minutes.
29:33John works to keep the fish station afloat.
29:36We fired two halibut?
29:37No.
29:37Okay.
29:38Hey, you know, I'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?
29:45Heard.
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.
29:53Guys, are you ready on the two salmon?
29:56Antonio, are you in the game?
29:57Yes, Chef.
29:57He's talking to you.
30:00Two minutes, brother.
30:01Everyone seems like they're on the same page except for Antonio right now.
30:04Two lambs ready.
30:05All right, John, I'm ready to go.
30:07Let's go.
30:08Two salmon walking.
30:11Walking lamb, guys.
30:12Behind?
30:13Hot behind you.
30:13Hot behind you.
30:14Hot behind you.
30:15Hot behind you.
30:20Blue team, come here.
30:21Yes, Chef.
30:24Just look at that.
30:25It's hammered.
30:26Way too much cooking underneath.
30:27Gay s*** against.
30:28Come on, guys.
30:29Yes, Chef.
30:29Watch that.
30:29Hey, John, watch the color of the salmon.
30:31It needs to be crispy skin kissed underneath.
30:33Understood?
30:34Yes, Chef.
30:35It feels like I'm taking the bullets for everything.
30:38How long on refired salmon?
30:39Walking up.
30:40Go for it.
30:40I feel like Antonio's playing the meager role beside me when I feel like Antonio should
30:46be taking ownership.
30:51Salmon cooked for you, so let's go.
30:53Despite earlier setbacks, both teams are now hitting their stride.
30:57Garnish is up.
30:58That's the way it should be, Lisa.
30:59Garnish first, right?
31:00Yes, Chef.
31:05It's like a melody in your mouth.
31:07Really, you're hitting all those notes.
31:09Blue team, come here.
31:11Red team, come here.
31:12Yes, Chef.
31:13We are at the exact same point.
31:16First to finish is winning tonight.
31:17Let's go.
31:17Yes, Chef.
31:18Give me a knife, give me a knife, give me a knife.
31:26Good job, Blue Team.
31:28You've got the good work.
31:30Hey, two halibut, two Wellington.
31:32Hers?
31:32Hers, Chef.
31:33One mistake, it's going back.
31:34Yes, Chef.
31:35Make it precise.
31:36Come on, guys.
31:37Fire now, two salmon, two Wellington.
31:39Hey, look at me.
31:40Don't guess.
31:41Make it precise, yes?
31:42Yes, Chef.
31:43Let's go.
31:44How long are you going to need on my last ticket?
31:46We've cooked them for eight.
31:47Rest for two.
31:47Two, so ten.
31:49Ten minutes.
31:50I'm a little worried because I know that our last ticket is two Wellingtons, and these
31:55are taking forever.
31:58How long, ladies?
31:59Chef, it's going to be nine minutes.
32:01Nine, wow.
32:03Finally, two halibut, two Wellington, yes?
32:05Two halibut, two welly, how long?
32:07Four minutes, guys.
32:08Four minutes.
32:08Halibut's three minutes out.
32:10Let's win this.
32:10Let's go.
32:11Come on.
32:11We're super determined to get this done.
32:13It doesn't feel good to lose three times in a row, and I damn sure don't want to make
32:16it a fourth.
32:16Come on, fellas, let's go.
32:17I don't want to send it up there, and then it's just going to sit there and get cold.
32:22No, don't, don't.
32:22Yeah, it's too early.
32:23Don't.
32:24I feel like I'm just pacing.
32:26That's why I was like, I'm just going to do something.
32:28My anxiety is not okay right now.
32:30You can't rush it, because if you try and rush it, it's just going to go south.
32:33I'm just not going home.
32:37Guys, walk garnish.
32:38Walk and garnish.
32:41Walk and welly.
32:42Walk and welly.
32:44Hot, Chef.
32:45Let's go.
32:45Come on, Jay.
32:46Let's go, baby.
32:47Let's go.
32:47Come on.
32:48How was you feeling?
32:48Good?
32:49Let's go.
32:50Jayden.
33:05Walking welly.
33:06Walking welly.
33:07With each team working on their final ticket, the blue team is hoping that Jayden's Wellington
33:12can clinch the win.
33:14Jayden.
33:18Come on.
33:19They're both raw.
33:20Come on.
33:20Come on.
33:20Come on.
33:21Now.
33:21Come on.
33:22You know better than that.
33:23Come on.
33:24Those Wellingtons and them being mooing pink in the middle is like the biggest punch in
33:29the chest.
33:31Burned 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.
33:37Actually, it looks like they're waiting on Wellingtons too.
33:40Uh-huh.
33:42It's the battle of the Wellingtons.
33:44You know, I'm hoping Meat Station can pull through.
33:47Don't rush us.
33:47Just take your time, you know?
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 welly.
33:58Come on, fellas.
33:59Let's go.
33:59Garnish in two, Papa.
34:00Not one.
34:01I need time.
34:03I'm done.
34:03Yeah.
34:04I'm like holding back.
34:05Just leave it in there.
34:05Just leave it in there.
34:06Count to 80 and walk.
34:09Okay.
34:12I am waiting on these Wellingtons, looking around the red kitchen, and all eyes are on
34:20me.
34:2118, 19, 20.
34:23They'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 Wellingtons cook faster.
34:34I wouldn't want to be in that kitchen.
34:36How long?
34:3745 seconds.
34:39Let's go.
34:39Salmon I'll take now.
34:40Let's go.
34:40Yes, chef.
34:41Walking salmon.
34:42I got to make sure it's right, or it's my ass.
34:46Let's go, fellas.
34:47Only as good as your last one, yeah?
34:48Wellies, how long?
34:49So cold.
34:50One minute on the wellies.
34:51One minute on the wellies, chef.
34:53It's warm.
34:54It feels good to me.
34:55I'm worried about this one the most.
34:56I don't need all of you over the wellingtons.
34:58Come on, back off.
34:59It's still cool.
35:00Let's go.
35:00This one is still cool.
35:00Let's go.
35:01Yes, chef.
35:02If 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.
35:15Guys, it's good.
35:17It's scent.
35:20Oh, my God.
35:22I just wanted to beat them.
35:24It feels so good that those wellies got sent out.
35:29You want to walk back?
35:30You want to take a second?
35:31Go 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.
35:41I never thought that I would ever come to be something of this magnitude, and every day I just push and grow, and no one's going to stand in my way.
35:54So listen up.
35:57Just spoke with Chef Ramsay, and you had it the whole time.
35:59You came out strong.
36:00You were right there.
36:01It was your dinner service to lose, and unfortunately, you lost.
36:05You came down to the last ticket.
36:07Chef wants you guys to nominate two people from your team.
36:11You guys would be better off without.
36:14Okay?
36:14Yes, chef.
36:14So head to your dorms and make your decision.
36:17Yes, chef.
36:19Thanks, chef.
36:21I 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.
36:29We had the win.
36:29We had it all.
36:30I don't want to put none of y'all up.
36:33It'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.
36:40John and Jayden.
36:41I don't know.
36:42It's the only guy.
36:43I think Jay rocked it tonight.
36:45But you're only as good as the last thing you put up, man.
36:48And those wellies s***ed us.
36:50Are we not considering Antonio at all?
36:53You guys put me before him.
36:55You know, where was Antonio when John was going in the s***
36:58and sending up all the s*** of food?
37:00I mean, they were a team.
37:01They were a team.
37:03The biggest struggle tonight was Fish Station.
37:05John just kind of looks like a deer in the headlights.
37:07And I think that has to do with the lack of support that he had.
37:10Fish was really struggling.
37:11And I don't think there was a set who was going to do this and who was going to do that.
37:15And I think you kind of dropped the ball tonight.
37:17Okay.
37:18I kind of felt like every time I looked over, John was drowning and taking the brunt.
37:21There is a moment there where I wish I had more support.
37:23I was searing fish and the lobsters.
37:26I picked up the halibut.
37:28I ran John'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, you know, left on an island there for a minute.
37:36All I did was s*** those last wellies.
37:39Every other temp was perfect.
37:40I don't think I should go home over s*** two wellies, man.
37:42Ladies, well done.
38:00Thank you, chef.
38:01Henry, Bluting's first nominee and why.
38:03First nominee is going to be John.
38:06John.
38:06Um, no clear, defined voice towards the beginning.
38:10And that shaky start kind of set the tone for the fish station for the rest of the evening.
38:15Hmm.
38:16Okay.
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...
38:36Antonio.
38:41Antonio.
38:42Antonio was on the station with John.
38:45Uh, there was no clear, defined leader, follower, support role.
38:48And it just kind of snowballed.
38:51Okay.
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?
39:05Uh, I think what happened tonight, chef, it was just, uh, there was no communicating between
39:09us two in the beginning.
39:11I find that so hard to believe.
39:13No 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.
39:21If I have so much more to give, I'm not done.
39:23I just need to stay focused, stay focused, and 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.
39:33And I fight every single day to be here.
39:35And that's my commitment to you and Hell's Kitchen.
39:37This 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.
39:53And I'm looking for a leader in the kitchen, not someone who disappears in service.
40:00Please, give me your jacket.
40:05Thank you, chef.
40:06Good night.
40:07Bye, guys.
40:08Antonio.
40:09Adios, Antonio.
40:09Good 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, but I think I did the state of New Hampshire prep.
40:23And I gave it 110%, and that's all I can ask of myself.
40:28We're not done yet.
40:30John.
40:34Back in line.
40:35Thank you, chef.
40:36Wake up.
40:37Yes, chef.
40:41Jada.
40:45Get over here.
40:46Yes, chef.
40:49Jada, give me your jacket.
40:53And listen carefully.
40:59You, young lady, are 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.
41:13You are in need of a leader.
41:17Jada, make 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.
41:32I am taking this as a compliment.
41:37If Chef Ramsay wants a leader, then that's what Chef Ramsay's going to get out of me.
41:42Honestly, at this point, we kind of need some good jujus, some good luck, some 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, I thought you were going home.
42:01Oh, my God.
42:02My heart.
42:04If silence were golden, Antonio would be a wealthy man.
42:10Unfortunately, at Hell's Kitchen, it 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 s***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, does something wrong.
42:58Absolutely let me down.
42:59Tune in next time on Hell's Kitchen, Battle of the States.
43:03Will do.
43:11Let's go.
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