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00:01Previously on Hell's Kitchen Battle of the States.
00:04Welcome to the Blind Taste Test.
00:07Chef Ramsay kicked off the annual challenge.
00:10Is it a turnip?
00:11Chris fell flat.
00:13Is it bass?
00:14Turkey?
00:15Callard greens?
00:16Failing to identify a single ingredient.
00:20You got to be kidding me.
00:21I'm sorry, Henry.
00:23I'm sorry.
00:24Lisa.
00:25Hud?
00:26Oh, my God.
00:27Sydney.
00:28Ricotta, chef.
00:29And Anaya.
00:30All rose to the occasion.
00:31Congratulations.
00:32Helping the red team cruise to victory.
00:35Yes!
00:36During dinner service.
00:37Are you ready to walk lobster?
00:38The red team was in perfect harmony.
00:40Walking lobster?
00:41Walking now.
00:42Let's go, ladies.
00:43Let's go.
00:44Earning the approval of Chef Ramsay.
00:45Great start.
00:46What I call teamwork.
00:47Keep it going.
00:48While in the blue kitchen.
00:50Chris.
00:51Chris struggled on the meat station.
00:53It's rare.
00:54I need mid-rare.
00:55Come on.
00:56Chris.
00:57Yeah.
00:58Again.
00:59And again.
01:00That's not cooking with passion.
01:01You know and I know.
01:02Yes, chef.
01:03Get it together.
01:04Chef Ramsay had high praise for the red team.
01:07It's been the best dinner service so far.
01:10Head back to the dorms.
01:11Yeah!
01:12But had no praise for Chris.
01:14It's clear to me it's the end of the road for Chris.
01:18Take off your jacket.
01:19Ending his dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino in Ashantucket, Connecticut.
01:29And now, the continuation of Hell's Kitchen.
01:32Yeah!
01:33Randy!
01:34Randy!
01:35It feels like this to win dinner service.
01:40And Chef Ramsay says we kicked ass.
01:44Oh, don't celebrate no one.
01:46No, they're coming.
01:47Don't celebrate no one.
01:48Let's be respectful.
01:49You don't have to put anyone else up.
01:50You just sent Chris.
01:51He sent Chris home?
01:52Yeah.
01:53Just like that.
01:54Yep.
01:55He said I have no time to waste.
01:56You know, it's sad seeing anybody go home, but everybody has their time here in Hell's Kitchen.
02:02Except for me.
02:03Happy that we didn't have to figure out two people.
02:07Yeah, it would have been a nightmare.
02:08Because even though we would have known, it sucks.
02:10Nobody wants to be put up there.
02:11I didn't want to go up.
02:13I tried helping a million times.
02:15Chris is definitely a loss in morale, but the remaining four are laser focused, and I don't think we'll ever let that happen again.
02:25Jaden, happy birthday, bro.
02:35Thank you, Lise.
02:36Today's my day.
02:37I'm excited for the day to start and to get rolling.
02:40It's a good day to be in Hell's Kitchen.
02:4227, bro.
02:43You're 27, bro.
02:44You're almost 30.
02:45Wow.
02:46You're on the downside now, bro.
02:47Thanks, bro.
02:48I'm just saying.
02:49It's definitely a birthday to remember, for sure.
02:51Let's get it.
02:55What is going on?
03:02Red team, blue team, good morning.
03:04Good morning, chef.
03:05Did we just walk into Hell's Kitchen Circus?
03:08Because if so, I love circuses.
03:12Dinner services can be hectic, right?
03:14Yes, chef.
03:15When we're working in a brigade, it's not just about you.
03:18It's about how you connect with your trusty teammate.
03:21OK.
03:22Good to go?
03:23Yep.
03:24Oh, my God.
03:25How is that even possible?
03:27Come on.
03:28Oh, my God.
03:29These guys are nuts.
03:30They just kind of run in and just go to town.
03:33It's a pretty bizarre talent, in my opinion.
03:36We're serving appetizers, entrees, someone's on desserts.
03:39Are they going to juggle right now?
03:40What the ?
03:41Coordination is on point.
03:42Whoa!
03:43Whoa!
03:44Whoa!
03:45Whoa!
03:46Whoa!
03:47Whoa!
03:48Whoa!
03:49Whoa!
03:50Whoa!
03:51Whoa!
03:52Whoa!
03:53Whoa!
03:54Whoa!
03:55Whoa!
03:56Whoa!
03:57Whoa!
03:58Whoa!
03:59Whoa!
04:00Whoa!
04:01Whoa!
04:02Whoa!
04:03Well done.
04:04They are so in sync, each one always knows what the other person is doing.
04:10And that is exactly how a great brigade should operate.
04:14Agreed?
04:15Yes, Chef!
04:16Good.
04:17Blue team, head to the plates, please.
04:18Red team, head to the poles.
04:19I can't really reach the top, so I think I'm already at a disadvantage.
04:23On your mark, get set, and go.
04:26Go!
04:27Let's go.
04:28Go!
04:29Ellie!
04:30Ellie's like, catch, and I'm like, what the ?
04:32Girl, we've got to win this challenge.
04:34If you knock me out right now, that's going to be down one.
04:37I'm trying!
04:39Oh, gee.
04:40Okay, okay.
04:41Stop!
04:42Stop!
04:43Stop!
04:44Stop!
04:45Light up!
04:46Back in line.
04:47I honestly don't know how Chef Ramsay comes up with any of this.
04:50Plate spinners tomorrow for the chefs.
04:53Let me tell you what your real challenge is about.
04:55Today, each team will be assigned to cook a cohesive menu featuring Chinese cuisine.
05:02Mmm.
05:03So you each need to come up with a dish.
05:05Understood?
05:06Yes, Chef!
05:07Right.
05:08Ten minutes to conceptualize your menu.
05:10Starts now.
05:11Head to the kitchen.
05:12Let's go.
05:13For today's challenge, each chef must select one of four Chinese entrees to create and cook.
05:19Dumplings, stir fry, noodles, and sweet and sour.
05:23I feel comfortable doing dumplings, so the next one would be...
05:26Stir fry, right?
05:27Yeah, stir fry.
05:28I was thinking about doing baby corn, green bell peppers, nice stir fry, a little bit
05:32of spice.
05:33Maybe no green bell peppers just because it's Asian.
05:34Okay.
05:35With these particular challenges, we kind of all have to think as a unit.
05:38Which one do you want to do?
05:39We have a dumpling.
05:40I think she feels more confident doing dumpling.
05:42I'll do noodle.
05:43I guess because you wanted stir fry?
05:45That's fine.
05:46Oh, I'm asking.
05:47I don't know because...
05:48Anaya, you're doing stir fry?
05:50Yes, Chef.
05:51Right, red team, blue team, I told you earlier, I wanted you all to be in sync.
05:58To be successful in this challenge, you're going to have to do exactly that.
06:02Here's how it's going to work.
06:03Two chefs from each team will get started on all four of those dishes.
06:08When I say switch, the pair that are outside the kitchen will run into the kitchen, and
06:13the first pair must exit the kitchen immediately.
06:17Understood?
06:18Yes, Chef.
06:19Line up over here.
06:20Let's go all together.
06:21Two chefs cooking four dishes at the same time.
06:25We want to break it up.
06:26A complicated and an easy dish, another complicated and an easy dish.
06:30Red team, who's going first?
06:31Me and Anaya, Chef.
06:32So I think this is a really good game plan that we have going into it.
06:36You have 45 minutes.
06:37Start now.
06:38Let's go.
06:39Good luck.
06:40Good luck.
06:41I'm getting the broth, and I'm going to get her eggplant in.
06:44Let's go, Jay.
06:45Let's get it.
06:46Are you nervous?
06:47I trust Anthony.
06:48Let's go, blue team.
06:4945 minutes is never enough time.
06:51Especially not when you're switching off like this.
06:53Go and leave Hemi in New York.
06:55Yep.
06:56Eggplant's about to go in.
06:57Hey, start your broth.
06:59Knowing that the red team has been very dysfunctional, it's stressful that this challenge is all communication-based.
07:08I'm going to start pickling liquid for us.
07:10Do you have your mushrooms?
07:11If my mushrooms are cut and ready, I'm going to start the broth.
07:14Get in there, little baby.
07:16Oh, I've never seen vinegar come out of a bottle so slow.
07:20Switch!
07:21Let's go!
07:22Anaya!
07:23Yeah, Anaya.
07:24Where is she?
07:25He said switch.
07:26Just pop switch.
07:27Now, the chefs have only 10 seconds to download the next pair.
07:33What do you need for yours?
07:34I got all your components.
07:35Everything is over there.
07:36On where they left off.
07:37I need to get stock in that broth.
07:38And what still needs to be done.
07:40That egg needs to be pulled in four minutes.
07:42You don't have time to tell them .
07:43Out, out, out.
07:45Get out, get out, get out.
07:46She just told me to add veg stock.
07:48And I'm pretty sure the prawns.
07:50What, 10 seconds?
07:51That's all she told you?
07:52That was it.
07:53She better pull that egg.
07:56I hear the timer for my egg go off.
07:57Jada's just not turning around.
07:59And I'm like, she's gonna forget about this egg.
08:01Egg.
08:02She needs to get her sauce going now.
08:07This is what she said, though.
08:08Was the sauce?
08:09She didn't know.
08:10Tell me about the sauce.
08:11Come on, these are sauce sauce sauce.
08:12The rice is going.
08:13She said she didn't start it, but I don't know what the that is.
08:15Switch!
08:16Let's go!
08:17Switch!
08:18Where's the stock?
08:20I added the stock.
08:21Just gotta finish these.
08:22I have a separate egg.
08:23You let it over go.
08:24Just in case.
08:25No, no, no, I didn't.
08:26You just never know in this competition.
08:27You always want to have two.
08:29Out, out, out.
08:30I feel like I did nothing.
08:32I know.
08:35I need to get her sauce on.
08:37She has not done it yet.
08:39I'm not sure if Lisa has worked with a lot of Chinese food.
08:41I'm kind of nervous about it.
08:43This is what she plans on her sweet and sour sauce being.
08:46I don't know if that's enough, but it's a start for her filling, right?
08:49For five?
08:50Last 15 minutes.
08:51Switch!
08:52Let's go!
08:53Come, Lisa.
08:5410 seconds offload.
08:55I got my stir fry done.
08:56You need to finish that immediately.
08:57Get your chicken off.
08:58Duck.
08:59Duck is in the oven.
09:00I just put a timer.
09:01Okay, hurry.
09:02Out, out, out.
09:03Let's go.
09:04Pick up the slack.
09:05Come on, Henry.
09:06Stop staring.
09:07Let's go.
09:08Yes, Chef.
09:09I set a timer for that duck.
09:10It does not look good.
09:11We said dumplings are in the steamer.
09:14What are you working on, Lisa?
09:15Uh, Chef, I'm gonna continue doing the sweet sour sauce.
09:18Okay.
09:19I have not made anything like this before.
09:21I'm a little intimidated.
09:22Try to get that dish on, Sydney.
09:24Yeah, Chef.
09:25Jayda, do you know what this is?
09:28The dandan noodle broth.
09:30Sauce?
09:31Yes, that has tahini, chousing wine.
09:33I'll be honest, I'm not sure what else.
09:35Okay.
09:36Let me get my duck start to render.
09:38Sydney, I'm gonna throw on this chicken.
09:40Switch!
09:41Let's go!
09:42No way.
09:43Let's go!
09:44Everything you need is over here, so you're set up for success.
09:47The rice is already ready.
09:48The sauce is already ready.
09:49The duck is resting, right here.
09:50I'm just wrapping them, like folding them over and wrapping them.
09:53Out, out, out, out, out.
09:55How do you do the threes?
09:57Do you know how to do it, Anaya?
09:58Then maybe Ellie should work on something else.
10:00Ellie's like, oh, I can fold them.
10:02And I start to see her fold them, and I'm like, let me just fold these .
10:05They're talking about my dumplings.
10:07Nice, Anthony.
10:08Last five minutes, red team, blue team.
10:09All together, let's go!
10:10Run, run, run!
10:11With everyone back in their kitchens.
10:12Henry, that duck I put in for another minute.
10:13Each chef can concentrate on perfecting their individual dish.
10:14Sid, I started steaming your dumplings.
10:16Beautiful wrap, guys.
10:31Did you taste my sauce?
10:32Did you taste your sauce?
10:33It's a bit salty.
10:34Yes.
10:35Yes, it's good.
10:36It's good.
10:37I'm going to plate mine because it's chilling.
10:39I feel good about Anthony's dish.
10:40He told me he made some final adjustments.
10:42So honestly, I think we're think we're probably going to have two of the strongest dishes.
10:46It's the strongest dishes.
10:4745 seconds to go.
10:49OK, I got to get that chicken on.
10:51Oh my god.
10:52Hey.
10:54Ladies, we've got to move.
10:55Let's go.
10:55Merchant.
10:56Honestly, I'm sweating.
10:5820 seconds to go.
10:59Come on, Lisa.
11:0020 seconds, mama.
11:00What do you need?
11:01Lisa, let's move.
11:04Lisa, can we help at all?
11:05I'm just crushing up the peanuts.
11:06Come on, come on, come on, come on.
11:0710, 9, 8.
11:10Come on, Lisa.
11:11Where the is Lisa?
11:12Let's go.
11:125, 4.
11:13Lisa, Lisa.
11:16Lisa, can we help at all?
11:17I'm just crushing up the peanuts.
11:18Come on, come on, come on, come on.
11:2010, 9, 8.
11:21Come on, Lisa.
11:22Where the is Lisa?
11:23Let's go.
11:245, 4, 3, 2, 1.
11:27Well done, red team, blue team.
11:29Well done.
11:30I've got a very, very special judge.
11:32He's worked in Michelin-style restaurants
11:33across his entire career, including 11 Madison Park.
11:37Oh, wow.
11:38I've got a very, very special judge.
11:40He's worked in Michelin-style restaurants
11:42across his entire career, including 11 Madison Park.
11:45Oh, my God.
11:46And I'm proud to say he's even worked for me.
11:49All of you, please welcome Buda Lowe.
11:51Oh, my God.
11:54Pretty honored to have him tasting our food today, honestly.
11:57But I'm definitely nervous, because, you know,
11:58these Michelin guys got great palates.
12:01Such an honor.
12:01So good to see you.
12:02Oh, my goodness me.
12:03Finally here at Hell's Kitchen.
12:05He's a badass.
12:06I knew you were destined for glory.
12:08And that's discipline, right?
12:09It's a lot of discipline, and that's what gets you here.
12:12You know, self-discipline is so hard to learn,
12:15but once you achieve it, you can do anything.
12:17We definitely learned that at Restaurant Gordon Ramsay,
12:19and that's what got me to where I am right now.
12:22Ready, Chef?
12:22I'm ready.
12:23Excellent.
12:23Right, let's start with the battle of the dumplings, please.
12:26Let's go.
12:27Come on, Dan.
12:28Jada and Sydney.
12:29Looking over at Sydney's dish, it definitely looks tasty.
12:32I'm a little nervous.
12:34Sydney, please, present your dish and describe it to Chef.
12:36Today I made a traditional pork filling for my dumpling
12:40and a eggplant fried rice noodle slaw.
12:43Your dumplings were nicely pan-fried.
12:45Overall, great flavors, although I don't think
12:48the rice noodles were necessary.
12:49Yes, Chef.
12:50Jada, please, describe your dish to Chef.
12:52It looks very tasty.
12:53We've got a mixture of prawn and ground pork dumpling.
12:56Right in the middle is going to be a quail egg yolk
12:58to get emulsified fatness, as well as some peanuts
13:00on top for some texture.
13:02The cooking of the dumpling is really, really beautiful.
13:04Real well-balanced in flavors.
13:06Thank you so much.
13:07Does the point go to Jada for the blue team,
13:09Sydney the red team, or do they both get it?
13:11My overall favorite dumpling would probably
13:13have to go to the blue team.
13:14Good job, J. Touchdown blue team, dude.
13:18Let's go.
13:19That was a collective between Jada and I.
13:21I'm proud.
13:21Hell yeah.
13:22Next up, the battle of the sweet and sour, please.
13:26Henry from Texas against Lisa from California.
13:29Let's go.
13:31What I did was a sweet and sour duck breast,
13:34sauteed bok choy, and then Japanese potatoes roasted.
13:37It does look like a dish that's not really
13:40very Asian-inspired.
13:41Yeah, the European plating there.
13:46The duck was cooked perfectly.
13:48But overall, I'm not really getting a lot of those Asian flavors
13:52of going, mm, I'm eating sweet and sour duck.
13:55Please, Lisa, describe this to Chef.
13:57I think I did tempera batter, fried chicken with a pineapple
14:00sweet and sour sauce, and steamed rice.
14:03Definitely getting those sweet and sour flavors there.
14:05Rice is cooked nicely.
14:08Chef, the point goes to the blue team or the red team?
14:10We'll be going to the red team.
14:11Well done, Lisa.
14:12Good job.
14:13Thank you, Chef.
14:14I look at Henry's face, and he does not look happy.
14:16I would be upset, too.
14:18That's a kick in the shins, but hey, man, if a Chinese chef
14:20is saying it's not Chinese, it's not Chinese.
14:23Wow.
14:24OK, next is the stir fry, Jaden and Anaya.
14:29Let's go.
14:30It's Jaden's New York strip stir fry.
14:32Maybe too many garnishes going on,
14:34but flavor overall, really nice.
14:36Yes, Chef.
14:37Against Anaya's.
14:39Chinese broccoli, stir fry rice, quail egg on the top,
14:42and then some pickled daikon radish.
14:44Looks good, very familiar with this.
14:46I can identify it as a fried rice straight away.
14:48Really tasty.
14:49They're both very close, and I'll probably
14:51have to give a point to both.
14:53Thank you, Chef.
14:54Congratulations.
14:56Well done.
14:57OK, final battle, the battle of the noodle.
15:00Ellie from Nevada against Anthony from Iowa.
15:04I'm going up against Anthony, and he beat me
15:08in the last challenge.
15:09Oh, why are you such a good chef?
15:11Like, I just let me beat you once.
15:14Chef, today I have for you a chili and prawn broth,
15:18and then a pan-seared soy sauce prawn.
15:22The broth, really delicious.
15:24I think noodles will cook really well.
15:25The prawn is cooked really nicely as well.
15:26Could probably have elevated the presentation a little bit more.
15:28Mm-hmm.
15:29But overall, the flavor's definitely there.
15:30Thank you so much, Chef.
15:32Excellent.
15:34Anthony, describe your dish to Chef, please.
15:35OK, a little spin-off of a Dan Dan noodle, so ground ginger pork,
15:38six-minute eggs, scallion, and cilantro.
15:40Especially Chef, what do you have?
15:41Looks incredible.
15:42I mean, the egg, you can already see, is really nice.
15:48Everything that you did was really nicely executed.
15:51Our only problem that I have with this is that it's salty.
15:55I probably could not finish that.
15:56Please check your seasoning.
15:58We're going to the red team.
15:59Thank you so much, Chef.
16:00Good job.
16:01Ladies, congratulations.
16:03Three, two.
16:04Point for me.
16:06Point for the red team.
16:08Ooh, ooh, we are winners.
16:11Yes!
16:12Join me in thanking this prolific chef for giving up his day
16:16to be here today.
16:18It's an absolute pleasure.
16:20Ladies, well done.
16:22Thank you, Chef.
16:23In order to be my head chef here at Hell's Kitchen Foxwoods,
16:26you need to understand the importance
16:28of the history of Foxwoods.
16:31I've arranged an incredible private tour
16:33of the magnificent Mashantucket Pequois Museum.
16:37It's the world's largest Native American museum.
16:41Ooh.
16:42There's more, ladies.
16:44Little surprise for you back in the door.
16:46Four of you, off you go.
16:47Well done.
16:48Thank you, Chef.
16:49Thank you, Chef.
16:50Activism!
16:51I've never seen the red kitchen move so quickly in my life.
16:54Ah!
16:56We got the hands!
16:58We got the hands!
16:59We got the hands!
17:00We got the hands!
17:01It's the whole mess!
17:02What is that?
17:03Oh, my God!
17:04Mama got some hex clap hands!
17:08Guys, we got the hands!
17:10What the at this?
17:12Blue team.
17:13Yes, Chef.
17:14It's time for composting.
17:17It's important to give back to our amazing host, Foxwoods.
17:22So I need you to build our compost boxes.
17:25Then you'll need to get into those dumpsters,
17:28separate all the trash from the bits.
17:31These things stink.
17:33Good luck.
17:37Fry an egg out here.
17:38All right, so these are your compost bins that we got to get built.
17:42Then...
17:43Oh, it stinks.
17:44We got to get in there.
17:45We got to get the compost.
17:47The smell is close to, like, throw up, if I had to describe it.
17:52Grab that screw.
17:53What the are you doing in there?
17:54What the are you doing in there?
17:55Power tools?
17:56You have to build the box, too?
17:57Damn, no power drills.
17:58Oh, it stinks.
17:59Smell it already.
18:00Have fun, guys.
18:01Hello, buongiorno, ladies.
18:02Hi.
18:03You won another one.
18:04Good job.
18:05I'm going to leave you with Nakai, so you can actually learn something interesting about
18:21this area.
18:22Good afternoon.
18:23My name is Nakai Clearwater Northup.
18:24I'm a member of the Mashantucket Tribe.
18:26My people have been here for thousands of years.
18:28We have a strong, rooted history here.
18:29Super awesome to see and learn the history of the Native American tribe here.
18:33Right here in Mashantucket, we had a glacier called the Wisconsin Glacier that sat over
18:37our region.
18:38From the very beginning of time up until colonization.
18:41That's a mastodon.
18:42That's a woolly mammoth's little cousin.
18:4414,000 years ago, people were here in Connecticut.
18:48I mean, that's, like, insanity.
18:50So, this is our farmstead area.
18:52We're actually burning out a traditional mishui, a dugout canoe.
18:55This is our traditional process of letting the fire do all the work.
18:58What are you cooking in here, clams?
18:59We got clams.
19:00We have lobster.
19:01We got steamers.
19:02Oh, my God.
19:03And this will be your next challenge.
19:04Yeah!
19:05Cooking in a tree.
19:06Who would have thought that they're out here cooking in a damn canoe?
19:10So, this is a traditional plant that we have right here on the rez.
19:14No matter what we harvest, we always say thank you for it.
19:17So, in our language to say thank you, you say tabba.
19:20Wow.
19:21Tabba.
19:22Tabba.
19:23Tabba.
19:24Tabba.
19:25There's a cake in here.
19:26Yes!
19:27Happy birthday to you.
19:30Happy birthday to you.
19:34This is definitely not how I expected to spend my birthday.
19:37I wish I could trade places with the red team right now.
19:40This is brutal.
19:41Ready?
19:42I'm going to have maggots in my shoes.
19:44You could have won.
19:45You could have won.
19:46We could have, chef.
19:47You're right.
19:48This is definitely the punishment that we've ever done.
19:51Oh, my .
19:52I would take anything over this.
19:55I can't.
19:56I'm going to vomit.
19:57No, you're not.
19:58Yes, I am.
19:59I'm going to vomit.
20:00I can't.
20:01Do not throw up.
20:02You good?
20:03Holy .
20:04Get me the out of here.
20:14Red team, blue team.
20:15Good afternoon.
20:16Good afternoon, chef.
20:18Tonight is charity night.
20:20It's our one time across the year that we get to give back to incredible charities that
20:24do so much.
20:25Red team, you'll be cooking for Connecticut Food Share.
20:28Wow.
20:29They're part of Feeding America Food Bank Network.
20:32Last year, they fed over 5 billion meals.
20:36Blue team, the charity you'll be cooking for tonight, Stand Up To Cancer.
20:41Stand Up To Cancer was created to fund amazing, groundbreaking cancer research.
20:48My grandfather actually recently just got diagnosed with lung cancer.
20:52So I feel really honored to be cooking for Stand Up To Cancer.
20:55Each of you will be responsible for your own course.
20:59You'll need to supervise the preparation of that course and the cooking.
21:03There's four of you.
21:04We're only doing one course at a time, but we are going to be in sync.
21:07Yes, chef.
21:08Let's go, guys.
21:09Let's get it, baby.
21:10Mourinho.
21:11Open Hell's Kitchen, please.
21:12Let's go.
21:21Oh, my God.
21:22Tonight, Hell's Kitchen is hosting an exclusive charity event.
21:25Nice to meet you.
21:26Likewise.
21:27Good to see you guys.
21:28How are we?
21:29Honoring the supporters of Feeding America.
21:31Enjoy tonight, please.
21:32Thank you, chef.
21:33Thank you for coming.
21:34It means a lot.
21:35What a visit for the world.
21:36You're here.
21:37And the heads of Stand Up To Cancer.
21:40Welcome to you all.
21:41Thank you for being here.
21:43Nice to see you.
21:44Please enjoy.
21:46All of tonight's guests will enjoy a five-course meal featuring pan-seared scallops led by Anaya
21:51in the red kitchen and Henry in the blue kitchen.
21:54Lemon capellini pasta overseen by Lisa and Anthony.
21:58A five-spiced duck breast led by Sydney and Jaden.
22:02Filet mignon with glazed vegetables and topped with a quail egg helmed by Ellie and Jada.
22:08And all the chefs will work together in their kitchens on a passion fruit souffle dessert.
22:13I mean, he is the best of the best.
22:15Yeah.
22:16It's crazy to watch him.
22:17Anaya.
22:18Yes, chef.
22:19Come with me.
22:20Henry, come with me.
22:21Yes, chef.
22:22Give me a time for 12 scallops.
22:23Eight minutes.
22:24Eight minutes.
22:25Let's go.
22:26Yes, chef.
22:27Let's go.
22:28Team, we're eight minutes out.
22:29Eight minutes out of her.
22:30Come on, ladies.
22:31Two scallops in the pan.
22:32Oh.
22:33I am very excited for everybody on their stations tonight.
22:36Everybody is very strong or else we wouldn't be here.
22:39Two orders in each pan.
22:40Yes, chef.
22:41Plus, I think I have immaculate leadership skills.
22:44This face screams leader.
22:47I'm salty.
22:48Get him in the pan first and then salt the other side.
22:51Get him in the pan.
22:52Get him in the pan.
22:53All right.
22:54Here, I'm gonna go in the middle and then we're gonna work our way there.
22:57Team, seven minutes.
22:58Heard.
22:59Five minutes.
23:00Heard.
23:01My plan to lead this course is I'm delegating and I'm communicating, but I'm not gonna be
23:06back behind the kitchen cooking.
23:08You're gonna have to start placing plates here in a minute, Henry.
23:10Yes, chef.
23:11Chef Ramsay is wanting us to lead this course, which means you gotta be at the pass plating,
23:15making sure everything's coordinated.
23:17Three minutes, team.
23:18Scallops are coming out of the pan now.
23:20We're five minutes out, ladies.
23:22Heard.
23:23Five minutes out.
23:24Anaya.
23:25Yes, chef.
23:26Why are we cooking half the scallops?
23:27I don't know, chef.
23:28You guys are supposed to get all the scallops down.
23:30Oh, I thought we got them all down already.
23:32Here.
23:33Hey, ladies.
23:34It's the same table.
23:35Yes, chef.
23:36Get them down.
23:37Get them down.
23:38Make sure you're not overcooking them.
23:39Why is that pan not hot?
23:41Are we looking on more scallops, team?
23:44Working scallops right now.
23:45Heard that.
23:46He's plating, Anaya.
23:47You can see he's plating.
23:48Come on.
23:49Someone can come walk them.
23:50Go grab the other scallops, Lisa.
23:51Take this.
23:52Go grab them.
23:53Give me that sheet cream.
23:54Yeah.
23:55Oh, my God.
23:56Are you OK?
23:57I'm so sorry.
23:58I'm so sorry.
23:59You OK?
24:00You OK?
24:01The scallops just shoot down, and oil splashes all over Lisa's hand.
24:04Stop working in mid-air, ladies.
24:05Let's go.
24:06Yes, chef.
24:07Crazy bitch.
24:08She burned my tattoo.
24:09$500 worth.
24:10Burnt.
24:11I know.
24:12Are you happy with that?
24:13Yes, chef.
24:14They look gorgeous, chef.
24:15Henry, we've got to go.
24:16Yes, chef.
24:17Come on.
24:18Yes, chef.
24:19Yes, chef.
24:20Heard that.
24:21Well done.
24:22Off we go.
24:23Go, please.
24:24Both kitchens are off to a pretty good start,
24:25as the first course is delivered to the dining room.
24:28Wow.
24:29That is delicious.
24:30Much to the delight of some very cheerful VIPs.
24:34This is incredible.
24:36It's really delicious.
24:39And now Jayden.
24:40Is that capellini in now?
24:42Yes, chef.
24:43As Anthony's second course off to a puzzling start.
24:46Do we need it now?
24:47No, chef.
24:48Once that's cooked in two minutes time,
24:49what are we doing with it?
24:50Nothing, chef.
24:51You can't do anything, chef.
24:52Come on.
24:53Yes, chef.
24:54All right.
24:55Toss those.
24:56We got more.
24:57It's fine.
24:58Toss them.
24:59Lisa.
25:00Yes, chef.
25:01Anthony.
25:02Yes, chef.
25:03Ten minutes.
25:04Ten minutes.
25:05Ten minutes.
25:06Heard it.
25:07Okay, we're going to go with ten minutes.
25:08So that's one order, two order.
25:09No, these are all six.
25:10Pretty simple course.
25:11Boiled pasta.
25:12Twirled pasta.
25:13Talked with lobster.
25:15Sauce.
25:16Get these in there.
25:18There you go.
25:19How long, Lisa?
25:20Seven minutes, chef.
25:21No, you're not Lisa, you're Anaya.
25:24I feel that Anaya's kind of overstepping.
25:27Lisa, how long?
25:28Seven minutes, chef.
25:30Let's go.
25:31Seven minutes.
25:32Heard, chef.
25:33Let's go.
25:34Turn that pasta now, Jaden, please.
25:35Yes, chef.
25:36You guys ready?
25:37Sorry, bring me bowls.
25:38You got a minute, bubba.
25:39We have time.
25:40All right.
25:41Anthony is communicating right now,
25:43but he's just saying a lot of words
25:45without a whole lot of direction.
25:47Pasta's got to have it right now, puppy.
25:4930 seconds.
25:50Not ready.
25:51Yep.
25:52Give me two bowls of pasta right now.
25:53I'm going to switch, because you have gloves on,
25:54and these are hot .
25:55Hey, hey, hey, look at me.
25:57Look at me.
25:58Yes, chef.
25:59Don't take it out.
26:00Anthony, I could spot from here it was undercooked.
26:02Yes, chef.
26:03And I'm not even cooking the thing.
26:04Two more minutes, and I'm ready to go.
26:05No, you're going, girl.
26:06You're going.
26:07The capellini got dropped too early.
26:09Then it got dropped too late.
26:11I jump in to help, and the water's not even boiling.
26:13And Anthony, it's not even 30 seconds away, by the way.
26:16Yes, chef.
26:17Crunchy.
26:18Holy .
26:20Ellie, where are you with that lobster?
26:21The lobster coming up right now.
26:23Remember, Anaya, finish it with the lemon bit.
26:25Yes, chef.
26:26I'm finishing the last shirvel right now.
26:27Move, move, move, move, move.
26:28Go, go, go.
26:29How many, please?
26:3012 or up, chef.
26:31Happy?
26:32Yes, chef.
26:33Good, well done.
26:34Service go, please. Let's go.
26:35Well done.
26:36Thank you, chef.
26:37That is the best boss I've ever had in my life.
26:40The blue team is just beginning to plate.
26:42Flowers, please.
26:43Come on.
26:44Blue team, please.
26:45Yes, chef.
26:46Flowers here.
26:47Flowers here, please.
26:48I got flowers.
26:49Up, up.
26:50Clear it all.
26:51Clear it all.
26:52Happy, Anthony?
26:53No, chef.
26:55Stop.
26:56Anthony, blue team, come here.
26:58Yes, chef.
27:07With charity night in full swing, the red kitchen has already sent their capellini pasta to their charity table.
27:16Blue team, come here.
27:17But there is trouble in the blue kitchen.
27:19Wipes.
27:20Count the plates.
27:22Five, six, seven.
27:24One more plate.
27:25Come on, guys.
27:27Sorry that your pasta is taking a little too long. Apologize for the wait at the moment, okay?
27:32Where's that last lobster?
27:33With my scallop dish, you know, I made sure that I had 12 plates rocking and rolling and lined out, ready to go.
27:39Pasta coming at you, chef.
27:41Come on, Anthony, please.
27:42Behind you with that, chef.
27:43Give me, give me.
27:45Anthony has a leader for his course.
27:47I hate to say it, but this is probably one of the first times that I've truly seen Anthony fail.
27:52Mourinho, service, please. Line up.
27:55Go, please.
27:57It took a bit longer, but it's finally here, and it looks delicious.
28:03Sydney.
28:04Yes, chef.
28:05Jaden, come here.
28:06Duck, how long?
28:0710 minutes.
28:0810 minutes.
28:09Let's go.
28:1010 minutes.
28:1110 minutes, yes, chef.
28:1210 minutes, ladies.
28:13Let's go.
28:1410 minutes.
28:15Heard, chef.
28:16Duck's gonna rest for at least five.
28:17Yes, chef.
28:18Fried rice is going down.
28:19I'm frying it up.
28:20Heard.
28:21Hey, Sydney.
28:22Yes, chef.
28:23It's called fried rice because it's fried in a frying pan.
28:25Yes, chef.
28:26Come on.
28:27Yes, chef.
28:28Lucky mistake.
28:29Let's go.
28:30Let's get a walk going, please.
28:31Oh, my God.
28:32That's why it's called fried rice, yes?
28:33Yes, chef.
28:34Oh, my God.
28:35My Hell's Kitchen bestie is getting screamed at because I stupidly thought that rice was made
28:42in a pot.
28:43It's not boiled rice.
28:44Yes, chef.
28:45Yes, chef.
28:46Sydney, come on.
28:47Yes, chef.
28:48Oh, man.
28:49Here.
28:50I'm about to base these ducks for two minutes.
28:51When can I start saucing plates, eh?
28:53Two minutes out.
28:54I don't think they need basing.
28:55This one's a little thick.
28:56You do you, babe.
28:57You do you.
28:58Whatever you think.
28:59Jaden, as a leader, I would say he's definitely communicating, but I don't think he's necessarily
29:04delegating.
29:05Guys, start plating.
29:06We're two minutes out on the duck.
29:07Yes, chef.
29:08Henry, go ahead and start slicing.
29:11Yes, chef.
29:12Don't slice too early, guys.
29:13They're going to sit there and die.
29:15Let's go.
29:16Two minutes, ladies.
29:17We've got two minutes.
29:18Two minutes, chef.
29:19Knife behind you, ladies.
29:20Oh, sharp chef.
29:21Yes, chef.
29:22I just want to check the first one.
29:23Beefy cooked.
29:24Let's go.
29:25Beautiful.
29:26Thank you, chef.
29:27All right, ladies.
29:28Let's push.
29:29As soon as we get this laid out with rice, you can start slicing.
29:32Yep.
29:33Yes, chef.
29:34The most important key is you have to allow it to rest.
29:37It's got to go on the plate, Jada.
29:39All the goodness is on the board.
29:40Leave that there.
29:41Yes, chef.
29:42Yes, chef.
29:43The minute I slice into the first one, I'm just like, oh, me.
29:48It's so juicy, and it's just all over the place.
29:51Technically, a hate crime, I think, in certain states.
29:54Jaden, ducks needed to rest longer.
29:56Yes, chef.
29:57Before we cut them, right?
29:58Yes, chef.
29:59Sauce and flowers.
30:00Sydney, let's go.
30:01This one's beautiful.
30:03Acceptable.
30:04Right, Sydney happy?
30:05Sydney.
30:06Yes, chef.
30:07Happy.
30:08Service, please.
30:09Pick up.
30:10I am so happy we're on the red team.
30:14Blue team still doesn't have their food.
30:16Someone should start sourcing, no?
30:17Sauce, please.
30:18I got these.
30:19I got these.
30:20Where's the sauce?
30:21Sauce.
30:22Sauce, guys.
30:23Where's the sauce, Jaden?
30:24Sauce is on the pot.
30:25Sauce is on the pot.
30:26I kind of forgot about that five-spice jus.
30:29There's no sauce on this plate.
30:30No, chef.
30:31No sauce, no sauce.
30:32Let's go.
30:33We need sauce here as well.
30:34More sauce, her to chef.
30:35More sauce, yep.
30:36Jaden, happy with that?
30:37Service.
30:38Yes, chef.
30:39Go, please.
30:41So soft and sweet.
30:43It's perfect.
30:44Ellie.
30:45Yes.
30:46Two seconds.
30:47Jada, two seconds.
30:48Yes, chef.
30:49Can we have one course served in harmony?
30:51Yes, chef.
30:52Yes, chef.
30:53Let's do 11, just to be safe.
30:54Let's go, then.
30:5511 minutes, let's go.
30:5611 minutes.
30:57We're talking every minute.
30:58Yes.
30:5911 minutes, ladies.
31:0011 minutes.
31:01They need 11.
31:02I'm basing.
31:03I need veg inside the pan.
31:04The asparagus is going to cook significantly faster,
31:06so please keep your eye out on it.
31:07Heard that.
31:08Will do.
31:09I want veg in seven minutes.
31:12We sure.
31:13Take this.
31:14You need all the stock.
31:15You need the butter.
31:16I have veg stock over here.
31:17Cook all of that.
31:18Ellie is definitely clear.
31:19Probably too clear.
31:20Ellie said six different times that I was picking up veggies.
31:23Like, I know.
31:24Got it.
31:25Veg is down.
31:26I'm going to do asparagus a little later, because I don't want it to overcook.
31:30Yes, chef.
31:31Asparagus is going to overcook.
31:34Oh, yes.
31:35So those have to be in different pans.
31:37Heard it.
31:38The asparagus cooks significantly faster than the carrots.
31:41And I look over, and the carrots and the asparagus are in the same pan.
31:45It's like you can never be too clear.
31:48You can start going on quail eggs.
31:50Got it.
31:51Okay, four and a half minutes.
31:54Four and a half.
31:55How are the eggs?
31:56Good.
31:57All right, Ellie, let's go.
31:58Yes, chef.
31:59So there.
32:00I just hope this course goes out together, because I'm not here to make anyone look bad,
32:05but I'm going to focus on making myself look good first.
32:08Yes.
32:09Saucy.
32:10Where?
32:11By the potatoes.
32:12By the potatoes.
32:13I'm listening.
32:14Are you guys good, Jada?
32:15Ellie, we're three and a half to the window.
32:17Jada.
32:18Yes.
32:19Steaks out.
32:20Please make sure we keep them separate.
32:21Henry, these carrots are still hard.
32:23I need another 60 seconds.
32:24Your meat's up there.
32:27Jada, you're on your own here.
32:28Where are the three?
32:29Yes, chef.
32:30Henry, I need those carrots all behind me now.
32:31Carrots are 20 seconds out.
32:32See, I can't stop her.
32:33No, chef.
32:34We're good.
32:35We're going to meet at the same time.
32:36Bring them, Henry.
32:37Let's go.
32:38Carrots, I need carrots behind me, please.
32:39Red, red, red, blue, blue, blue, blue.
32:42It's 11 minutes.
32:43Let's go.
32:44Yes, chef.
32:45Good job.
32:46Yes, chef.
32:47Very nice.
32:48Let's go.
32:49Service, please.
32:50Yes, chef.
32:51Go.
32:52I can feel my muscles right now being like, thank you.
32:54All we need is quail eggs, you guys.
32:55It's becoming a routine for me to come here and apologize.
32:59I'm sorry about it.
33:00I don't know.
33:01It's like that.
33:02Come on, blue team.
33:03Please, please, please.
33:04Jada, happy?
33:05Yes, chef.
33:06Service go, please.
33:07Let's go.
33:10Out of all the meals, this is my favorite.
33:12I agree with you.
33:13I think it's the best move.
33:14Yeah.
33:15Red team, come here, please.
33:17Blue team, come here.
33:18Let's go.
33:19Final course.
33:20If we can finish on a high.
33:21Yes, chef.
33:22Let's go.
33:23Fire souffle.
33:24Let's go.
33:2514, let's go.
33:26All right.
33:27I need to check egg whites.
33:28Oh, I've been waiting for you, boo.
33:30I have been waiting to hear Chef Ramsay say,
33:33we're making souffles so I can show off my skills.
33:38I don't know why that's doing that, but it's OK.
33:40When I go to the egg whites, the pour mixer is like,
33:46I'm like, what the is wrong with this thing?
33:49I broke it.
33:50Yeah, honestly, I think you might have.
33:52Oh, my God.
33:57Do you want me to use my aggression, chef?
33:59No!
34:00It wasn't me.
34:09It's dessert course at Hell's Kitchen charity night.
34:12And Anaya in the red kitchen.
34:14It's not going, chef.
34:15Has stopped down all progress.
34:17Do you want me to use my aggression, chef?
34:19Have you finished that?
34:20Yeah, go ahead.
34:21OK, that's it.
34:22Simple as that.
34:23Here we go.
34:24Take it through.
34:25Take it over.
34:26I got it.
34:27I got it.
34:28Chef Ramsay, you know, he's like, let's just get another mixer.
34:29And I'm like, thank you for not yelling about this,
34:31because I am stressed out right now about this damn mixer.
34:34Ice cream's going up.
34:35Walking souffles, ladies!
34:37Powder sugar.
34:38Powder sugar.
34:39Right here.
34:40Guys, I got those.
34:41OK.
34:42We need the spoons and we need the ice cream.
34:43It's good.
34:44Let's go, Anthony.
34:45Yes, chef.
34:46Service, go, please.
34:51Wow.
34:52Look at that.
34:53Sorry, guys.
34:54Oh.
34:55Come on, blue team.
34:56The souffle waits for nobody.
34:58Completely disorganized.
34:59Go, please.
35:00Go.
35:01Go.
35:02Cheers to the last quart.
35:06I think I am Melanie.
35:07Very delicious.
35:08Red team, blue team.
35:21Let's go.
35:22One thing clear.
35:23Tonight was giving you all an opportunity to stand out like leaders.
35:27Sometimes, when I bounce from kitchen to kitchen, it's like a mirror image with both of you performing
35:34well.
35:35Blue team, I'll be honest, your mirror cracked.
35:40The winning team is the red team.
35:41Congratulations.
35:42Thank you, chef.
35:43Thank you, chef.
35:44You were in sync.
35:45You were fast.
35:46You owned every course.
35:47And before you arrived at the hot plate, all of you knew what you were doing.
35:56Blue team, the capellini, duck, filet, and even the souffle was a show.
36:06As the scallop dish was the only course that even came close to being a mirror image of the
36:14red team, Henry, I want you to go back to the door and talk it out.
36:19But come back to me with two nominees up for elimination.
36:24Is that clear?
36:25Yes, chef.
36:26Get out of here.
36:27Yes, chef.
36:28Two nominees.
36:29I think what made me stand out in tonight's service was I effectively communicated.
36:35That's probably why he chose me to make the world's most difficult decision.
36:39First and foremost, let me just start out by saying that I think my course went out really
36:44smooth except for the fact that it could have rested for a few more minutes.
36:47Other than that, we weren't missing a plate.
36:49I feel like for the next time, what would be beneficial is you just really re-solidifying
36:54the roles.
36:55You got anything else?
36:58We're only talking about your course right now.
37:01Yeah, it was a rough one.
37:02First of all, you know, I thought I had everyone in the right position.
37:06I think we did.
37:07Yeah.
37:08I don't know.
37:09That's really all I got.
37:10The thing that I noticed, right, you had Jaden on the right path.
37:13And it was just like, just communicating like, hey, we're going to drop this pasta in
37:16four minutes.
37:17Henry's definitely enjoying this.
37:19It's annoying, but I'm glad Henry feels a sense of importance right now, I guess.
37:23It's just that follow through, right?
37:25And then the number of plates, like counting your plates.
37:27Yeah.
37:28See, I trusted Jaden to count the plates.
37:30I think we all kind of did , honestly, in my opinion.
37:32I don't think Henry had a flawless service by all means.
37:35I don't believe I'm the weakest link on the blue team at all.
37:38You got anything else?
37:39I'm like, just processing at this point.
37:42100%, dude.
37:43So, talk to me about your plates.
37:46I think the carrots being undercooked, that was just like a misread on timing.
37:50So if we're going to base it down to like, who had the least amount of flaws with getting
37:54it out, then I would say that it would be me.
37:57Anthony didn't even have enough plates.
37:59I mean, I think as a whole, Anthony is a stronger chef than Jaden is, but Jaden performed better
38:04than Anthony did.
38:05So, it's just a whole mind right now.
38:07So, I just think for the next time, we just need to take our time, do it right.
38:11There was no chef that remained unscathed.
38:14That's why this whole deliberation and this decision is tough.
38:29I'm happy to report the charities were thrilled with the menu tonight.
38:34I am not happy to report that the blue team did not impress me with their leadership and
38:40organization skills.
38:41Henry.
38:42Yes, chef.
38:43First nominee and why?
38:44First nominee tonight is going to be...
38:45Henry.
38:46Yes, chef.
38:47First nominee and why?
38:48First nominee tonight is going to be Anthony.
38:49Anthony's course was by far the shakiest on the blue team.
38:54And the milestone to that was the 11 plates instead of 12 plates at the pass.
39:01Wow.
39:02Henry, your second nominee.
39:03Second nominee is going to be Jaden tonight, sir.
39:04Jaden.
39:05Why?
39:06Based off of the flow of the courses, his duck course was also one of the shakiest.
39:09He just not really honing in on that attention to detail, making sure that all garnish were
39:16at the pass when readily needed.
39:17Okay.
39:18Jaden.
39:19Anthony, please step forward.
39:20Right, Anthony, first up tonight is going to be 12 plates instead of 12 plates at the pass.
39:23Wow.
39:24Henry, your second nominee.
39:25Second nominee is going to be Jaden tonight, sir.
39:26Jaden.
39:27Why?
39:28Based off of the flow of the courses, his duck course was also one of the shakiest.
39:29He just not really honing in on that attention to detail, making sure that all garnish were
39:31at the pass when readily needed.
39:32Okay.
39:33Jaden, Anthony, please step forward.
39:36Right, Anthony, first up.
39:38Tonight's performance was a show.
39:40Yes, chef.
39:41Tell me why you should stay in Hell's Kitchen.
39:43Chef, I think I've been dominating this competition thus far.
39:46This morning was the first time I hadn't earned a point for the blue team.
39:48I want to prove that I do have that attention to detail and, you know, that's what I've worked
39:51my whole life for.
39:52I just want to continue to prove that to you and to just grow and get better.
39:55Jaden.
39:56Yes, chef.
39:57Tell me why you should stay in Hell's Kitchen.
39:58Chef, I have the most passion out of the blue team.
40:02I'm a strong competitor.
40:03I'm very vocal in the kitchen.
40:04Tonight, I just, you know, I slipped on the sauce.
40:07The duck could have sat for another couple minutes.
40:10I take responsibility for that, chef.
40:12I appreciate the honesty.
40:13But, young man, you know out all those proteins, duck is the one that needs to be rested.
40:17Yes, chef.
40:18The person leaving Hell's Kitchen is Jaden.
40:24Young man.
40:26Yes, chef.
40:27Give me your jacket.
40:28Listen up.
40:29Yes, chef.
40:30It's your third time pleading in front of me.
40:32Yes, chef.
40:33I know you can cook.
40:34There's no two ways about that.
40:35But right now, you are not ready to lead.
40:37Yes, chef.
40:38Appreciate it.
40:39Thank you for everything, chef.
40:41Yes, chef.
40:42Good night.
40:43I love you guys.
40:44Love you, Jay.
40:45Love you, Henry.
40:46Love you, Jay.
40:47Hell's Kitchen is definitely a roller coaster ride.
40:50I feel like I've learned more about myself in these few weeks than the last 26 years on
40:54this earth.
40:55Chef Ramsey, it's been a pleasure.
40:56One thing that will stick with me is you mentioning that you see the passion just extruding
41:00from my body.
41:01That's always going to be with me.
41:02Nothing you said I'm going to take for granted, and I appreciate this opportunity.
41:06Anthony.
41:07Yes, chef.
41:08Back in line.
41:10Listen, there are no more off nights.
41:13Get a grip.
41:16Get out of here.
41:17Yes, chef.
41:20I'm definitely relieved I didn't get eliminated.
41:23That was a rough one.
41:24On his birthday.
41:29With only three of us, there's no room to hide.
41:32There's zero margin for error.
41:34And if we aren't already bringing our A game, we've got to bring our A++ game.
41:39Starting now.
41:40I was so scared.
41:42I mean, we're getting slimmer and slimmer.
41:45We're almost kind of having to not think as a team and kind of think for ourselves.
41:50And it's almost like every chef for themselves at this point.
41:52Oh, my God.
41:53My heart was in my ass.
41:54You know what I mean?
41:55Because I just know anything can happen.
41:56So I was like waiting for it to be like.
41:58Your heart was in your ass.
42:00My throat was in my ass.
42:03Jayden was the first person in 24 seasons to drop a dish during a challenge.
42:08Then he dropped the ball during service.
42:10So I dropped him out of the competition.
42:17Next time on Hell's Kitchen Battle of the States.
42:21That's too much onion.
42:22Jayden, you're not putting all that in there.
42:23Will the relationship between the besties.
42:26Two hands, young lady.
42:27Take a negative turn.
42:29Don't up, Jayden.
42:30Don't up, Jayden.
42:31Everyone is on edge.
42:33I can't even right now.
42:34As the competitors.
42:36Hang on a second.
42:37Are in for a surprise.
42:39And a chance to join an elite club.
42:42It's time for black jackets.
42:46But will the pressure cause one shot?
42:48Let's go, guys.
42:49This black jacket's on the line, so now or never.
42:51What's your bags?
42:52I really need Lisa to get out of my way.
42:53To turn up the heat a little too much.
42:56Oh, what the is happening?
42:59It's all next time on Hell's Kitchen.
43:01Yeah, rest in pizza, literally.
43:04Ahhhh!
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