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00:00Previously on House Kitchen, Battle of the States.
00:05Let's go.
00:06Teams competed in a tag team Chinese cuisine challenge.
00:10Switch.
00:10Let's go.
00:11Designed to test their creativity and their communication skills.
00:15I got all your components.
00:17Everything is over there.
00:17Get your chicken off.
00:19Guest judge Buda Lowe loved Jada's dumplings.
00:22Really beautiful.
00:23You have to go to the blue team.
00:25And Lisa's sweet and sour duck.
00:27Definitely getting to the sweet and sour flavor.
00:29We'll be going to the red team.
00:30Well done.
00:31But with the score tied, it was Ellie's.
00:34Hand seared soy sauce prawn.
00:36Overall, the flavor is definitely left.
00:38We'll be going to the red team.
00:39Thank you so much, chef.
00:40That brought home the win for the red team.
00:43Yes!
00:44That night at the special charity night dinner service.
00:48Stop.
00:49Anthony, blue team, come here.
00:51Anthony's attention to detail was disappointing.
00:53Count the plates.
00:55One more plate.
00:56Jaden's failure to delegate.
00:57Come on, Jaden, talk.
00:59Talk.
00:59Had him being embarrassed at the pass.
01:01Where's the sauce?
01:02Sauce.
01:03Where's the sauce, Jaden?
01:04While Sydney.
01:05All right, ladies, let's push.
01:06Lisa.
01:07Go, go, go.
01:08And Ellie.
01:08Coming up right now.
01:10Led the red team to victory.
01:11Congratulations.
01:12Thank you, chef.
01:13The blue team lost and Henry nominated.
01:16Anthony.
01:17And Jaden.
01:19Chef Ramsay decided to say farewell to Jaden.
01:23Good night.
01:24Ending his dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino in Nash,
01:29Kentucky, Connecticut.
01:32And now, the continuation of Hell's Kitchen.
01:36Get out of there.
01:37Just show the chef.
01:40Brutal.
01:41I'm definitely relieved I didn't get eliminated.
01:43I've tried my hardest throughout this entire competition.
01:45I'm not going to let up right now, that's for sure.
01:47That was a rough one.
01:57That's too much onion.
01:58It's only like a little potato.
02:00Jaden, you're not putting all that in there.
02:01Don't it up, Jaden.
02:02I'm just confused.
02:03I'm scared to get yelled at, chef.
02:05I just want to do right by hand.
02:06Two hands, young lady.
02:08Two hands.
02:09Jaden and I are definitely like catty sisters.
02:11The way we talk to each other, but we both have a lot of mutual respect for each other.
02:16We're both black young women in a male-dominated field.
02:20Two hands, young lady.
02:22I wasn't expecting to make friends walking into here.
02:25To just have somebody that you truly can talk to, you know, and truly can lean on,
02:29it's been quite a blessing.
02:31Turn the pan down, babe.
02:32Shut up.
02:46Rise and shine.
02:47Line up.
02:48Yes, chef.
02:49These are the doors where Hell's Kitchen crowns its champion.
02:53This is the very place you're all fighting for, because if your door opens, you'll be crowned
02:59season 24, Hell's Kitchen champion.
03:04Did someone say champion?
03:08Please welcome everybody, WWE superstar, Big E.
03:13Wow.
03:16You've won the triple crown.
03:17Yes, sir.
03:18WWE champion.
03:20Intercontinental champion.
03:21Come on, Big E.
03:22Do you not leave anything else ready for somebody else to win?
03:24I won it all.
03:24I won it all.
03:25Yes.
03:25Yes, sir.
03:26If I was a wrestler, I feel like my wrestling name would be Da Chef.
03:28Just Da Chef.
03:29I'm Da Chef.
03:30I'm Da Chef.
03:32Lil Red.
03:33You ain't messing around.
03:35Welcome to the gun show.
03:38Look at these flimsy arms.
03:39It might be Captain ******.
03:43I mean, I'm at ****** work.
03:44You know what I mean?
03:45Like, you know, I give Chef Ramsay a run for his money.
03:48My wrestler name would be Sweetness.
03:52With a flag and cape and everything.
03:54I don't know.
03:54I didn't really bring the guns today, because I signed a waiver saying no weapons.
03:59But, you know.
04:00What does it take to become a legend and an amazing champion?
04:06Chefs, it takes discipline.
04:07It takes determination, and it takes a lot of focus.
04:12Biggie, thank you for your insight.
04:13And what it takes to be a champion.
04:15Did someone say champion?
04:17Please welcome WWE superstar Liv Morgan.
04:21Liv Morgan?
04:23What is going on right now?
04:24Are we going to get a live wrestle match in front of us?
04:27Because I'm here for it.
04:30How do you stay on top of your game?
04:32A high level of commitment.
04:34A constant want for improvement.
04:37And always staying at the cutting edge of your game.
04:41Hang on a second!
04:45Oh, f**k!
04:50What the f**k is happening?
04:53Braun Sermon!
04:54Mess!
04:55It's 8 in the morning.
04:58This guy's busting through drywall.
05:00Hang on a second!
05:01I haven't even had coffee yet.
05:03Hell yeah!
05:05I'd let him take my lunch money.
05:07Are you f**king kidding me?
05:08Don't champions wear black jackets.
05:10That's right, chefs.
05:13It's time for black jackets.
05:19It's black jacket day!
05:21This is one of the biggest milestones in the competition.
05:24It means the game is on.
05:26Throughout the day, you'll face three incredible challenges.
05:29Now, after each challenge, one or maybe two of you will receive a coveted black jacket.
05:37There are seven of you and only five black jackets available.
05:42So, your first challenge is about to begin.
05:47Chefs, as professional wrestlers who travel all across the country all year round, we're
05:52constantly trying new delicious flavors that are unique to their region.
05:56We know each of you are here representing a different state.
05:59So, for your first challenge, Chef Ramsay would like you to create a dish that best celebrates
06:04your state.
06:05So, you better make sure they're big, bold, and undeniable.
06:09You've all got 45 minutes to put your state on a plate.
06:15Your 45 minutes start now!
06:18Let's go!
06:23Jay, do you want to tell me what you're making?
06:24Yes, sir.
06:25I am making, um, roasted snapper on top of, like, a crispy fingerling potato salad.
06:31This is Florida on a plate.
06:33I mean, the beautiful citrus that grows in Florida.
06:36And you can't say you're from Florida if you've never cooked red snapper before.
06:40It's just that one little piece right there.
06:42There we go.
06:43This dish is 100% an honor to my dad.
06:46No matter how late he worked, my dad never failed to make it a point to take me to the
06:50store to buy ingredients for whatever random dish that I wanted to make as a kid.
06:54So, I owe it all to him.
06:56I'm thinking in the oven for, like, five minutes.
07:00What are you working on, Ellie?
07:02Chef, I'm going to be doing bone-in pork chop and then some pickled asparagus.
07:06I wanted this because the colors, um, are very tan, grays, reds.
07:11It looks like the desert landscape.
07:13Okay.
07:13Nevada has been my home for so long.
07:16So, I am choosing colors to emulate what I see back home.
07:20Nevada desert.
07:21Yeah.
07:23What's this?
07:23The sauce?
07:24This is just the start to this kind of glaze for this pork belly.
07:28Cool.
07:29I'm going to do, like, a sweet and spicy pork belly tostada.
07:31This is actually, like, an ode to my first ever mentor and my best friend, Mon.
07:36How do you do the pork belly?
07:37You just boil it?
07:38Boil it full?
07:38Yep.
07:38Boil for, like, 15 minutes and then I'll pat dry, fry.
07:43I want to kind of make them proud on this one.
07:45So, I got to pray to the Iowa Pork Council, which is a real thing, by the way.
07:51Is this very Carolina?
07:53I mean, the rice, yeah.
07:54Yeah, the rice, we hunt a lot, so I'm very used to eating venison.
07:58As a kid growing up in North Carolina, my dad and I would hunt in the winter and we'd eat
08:03venison and rabbit all year long.
08:06This dish is basically an ode to my father.
08:09He might cry when he sees this, honestly.
08:13That's beautiful.
08:14Take that off the heat.
08:16Awesome.
08:18Tell me what you're making today.
08:19All right, so it's like a Texas barbecue plate.
08:21So, I'm going to do a coffee-crusted ribeye and then I'm going to do a barbecue mole.
08:25Texas is such a melting pot.
08:27I'm going to try to incorporate some of the great different cultures that we have in Texas.
08:32I got to do the Lone Star State proud.
08:34Mole, mole, mole, mole, mole.
08:36Barbecue sauce.
08:37Y'all are at about 16 minutes left, okay?
08:4116 minutes.
08:4116 minutes hurt, Chef.
08:43Make sure you wash your hands because you're allergic to scallops, right?
08:45Yeah, severely, Chef.
08:46I'm allergic to shellfish, but I'm doing an almond-crusted scallop dish because I want
08:51to live on that edge.
08:52Mind if I take a little bite?
08:53Oh, yeah.
08:54Since you can't taste it.
08:55I know, right?
08:56Working in Temecula in California, I found myself with this Japanese chef inspiring me to face
09:04my fears.
09:06Is it okay?
09:07Yeah.
09:08Is it weird?
09:08No.
09:09Oh.
09:09Okay, cool.
09:10I have nothing holding me back.
09:12I know my dish is great and I have a good feeling that it's going to give me that black jacket.
09:16The aesthetic is nice also.
09:18Even though I can't taste it.
09:20Make sure you nail your proteins, yeah?
09:22Yeah, Chef.
09:22Growing up in Delaware, my pop definitely made a lot of salmon and yellow rice.
09:28So today, I am making pan-seared salmon with a saffron risotto and lobster sauce American.
09:35It certainly is yellow.
09:36Yes, Chef.
09:39Is that a bad thing, Chef?
09:41My risotto has to be cooked perfectly.
09:44The black jacket's on the line.
09:4730 seconds.
09:48Let's go.
09:50Walking behind.
09:51Come on, Henry.
09:52Yes, Chef.
09:53Good, Anthony.
09:54Well done.
09:54Thank you, Chef.
09:55Let's go.
09:5610, 9, 8, 7, 6, 5, 4, 3, 2, 1.
10:06Well done.
10:09Now, we're going to begin with Sydney.
10:13Come on, Syd.
10:14I'm feeling super confident about my dish.
10:17It 100% represents my state of North Carolina.
10:21Okay.
10:22Sydney, describe the dish, please.
10:23I have a herb and pine nut crusted venison tenderloin.
10:26Mm-hmm.
10:27A fig red wine demi.
10:29Hunting is a big part of North Carolina.
10:31I've been hunting since I was five years old with my father.
10:34He would argue the tenderloin's the best part of the venison.
10:38The crust is delicious.
10:40Thank you, Chef.
10:40I love that harmony between that sort of richness, the gaming, with the fig and the jam.
10:43Such a shame, because it's flavorsome.
10:45It's just a touch overcooked.
10:47Really good job.
10:48Thank you, Chef.
10:51Well done.
10:52Up next, Anthony from Iowa.
10:54Let's go.
10:55I think my dish looks sexy.
10:57Let's go, baby, Iowa.
10:58Right.
10:59Anthony, describe the dish, and give me the connection, please.
11:01So today, I did a sweet and spicy pork tostada, pork belly.
11:04This is kind of an ode to my first mentor and my best friend, Mon.
11:07He's from Laos.
11:08Tell me the cook on the pork belly.
11:10The cook on the pork belly, I boiled it and fried it.
11:12It's tossed in a sweet and spicy gochujang soy, sesame oil.
11:17It's a tough one, because the pork belly is just on the verge of being a touch tough.
11:21Traditionally, these things are sort of braised for hours.
11:24Yes, Chef.
11:24I think it's a nice personal connection.
11:26Thanks, Chef.
11:27It's certainly elevated.
11:28Well done.
11:29Thank you, Chef.
11:29Appreciate it.
11:32Up next, Anaya from Delaware, please.
11:34Let's go.
11:34If I can show Chef Ramsay that I can execute a perfect risotto in 45 minutes, I definitely
11:41think that's worthy of a black jacket.
11:43I have a pan-seared salmon with a saffron risotto, a lobster sauce American, and a tomato
11:48fennel gremolata.
11:49So, the flavors are there, right?
11:58But be super careful with the saffron.
12:02Yes, Chef.
12:02Because it doesn't need such a pungent, sort of bright saffron flavor.
12:06Up next, Ali, let's go.
12:11I made a beautiful landscape portrait of Nevada out of food.
12:16Call me Ali Picasso.
12:18So, today I made for you a maple glazed bone-in pork chop, a romesco sauce, a spiced cashew crumble,
12:25and a pickled asparagus.
12:27This concept came from the landscape of Nevada.
12:30I wanted to emulate that desert scenery with the sand.
12:34The pork's cooked beautifully.
12:35It's a really good dish.
12:36Does it need the sand?
12:38Not really.
12:39But everything on this plate works, and it harmonizes beautifully.
12:43Thank you, Chef.
12:43Back in line, please.
12:45Yes, Chef.
12:47Henry, let's go.
12:51I've got an idea.
12:52I'm going to get some form of steak, and lo and behold, yes.
12:54Yes, Chef.
12:54So, we have a coffee-crusted ribeye, and I did a barbecue mole with Mexican-style street
12:59corn.
13:00Mmm.
13:00When you think Texas, you think barbecue.
13:02I said put the steak on the plate.
13:03You've done that to a T.
13:04Be careful the steak's a touch overcooked.
13:07Yes, Chef.
13:07It's a really good dish.
13:08Thank you, Chef.
13:12I've just tasted five really good dishes, and I'll be honest, there's one dish that I'd
13:16like to give a black jacket to.
13:26I've just tasted five really good dishes, and I'll be honest, there's one dish that I'd
13:30like to give a black jacket to.
13:34That jacket's going to.
13:35Ellie, well done.
13:42Good job, Ellie.
13:43Really well done.
13:43That dish was delicious.
13:49Thank you, Chef.
13:50You're about to enjoy the stunning, beautiful black jacket lounge.
13:55Thank you, Chef.
13:55Good job, Ellie.
13:56Good job, Ellie.
13:57I did it.
14:01I represented me.
14:03I represented Nevada.
14:04And I can't wait to go home to my little brother, because he's going to be able to watch
14:08his big sister win a black jacket.
14:10This black jacket lounge is f***ing insane.
14:26Vitamix!
14:27Thank you, thank you, thank you.
14:29I promise you, I will make the most amazing things in this Vitamix.
14:35Oh, my God.
14:38Right, up next, Jada.
14:40Let's go.
14:40Chef, I am so nervous.
14:43I can't even feel my toes right now.
14:45All right, Chef, so this is Florida on a plate.
14:46It's going to be red snapper that was seared in a pan and then butter basted.
14:50And then we've got, like, a crushed fingerling potato salad, if you will.
14:53And why this fish?
14:54My dad, he's a fisherman, so every time he'd have a mangrove or he'd have a red snapper,
14:58bring it home for me, and I'd filet it up.
15:00Yeah, visually, it's enticing.
15:01The snapper's an ugly fish, and so you've elevated that.
15:03And you've got that sort of Florida, sort of citrus note coming through.
15:07Yes, Chef.
15:07That really good dish.
15:08Back in line, please.
15:08Thank you, Chef.
15:09Mmm.
15:10Up next, Lisa, let's go.
15:12Chef.
15:12I have a deadly allergy, but I need this black jacket, so I'm hoping that I nail it,
15:19because obviously I can't taste it.
15:21It's almond-crusted scallops, coconut curry sauce, black rice, tossed in some fresh herbs.
15:27This dish was actually inspired off of a chef that took me in in Temecula.
15:32I was always scared of working with seafood.
15:33I thought I was going to have an allergic reaction, but he and I worked on this dish, and it was beautiful.
15:38Wow, so you can never eat this dish.
15:40No.
15:41Never.
15:43Flavors are absolutely bold.
15:44Rice needs another 60 seconds.
15:46Yes, Chef.
15:47But it's you.
15:48And kudos for cooking something you can't taste and nailing the cook.
15:54Thank you, Chef.
15:54Great job.
15:55Thank you, Lisa.
15:55Good job, Lisa.
15:59I've got one more jacket to give out in this round.
16:04The next recipient of the black jacket, Jada.
16:10Oh, my God.
16:10Well done.
16:11Thank you so much, Chef.
16:12Thank you so much, Chef.
16:12Thank you so much, Chef.
16:14The dish was flawless and absolute delicious.
16:17Enjoy.
16:17Go easy on those drinks.
16:19I cannot believe this right now.
16:20Knowing that I got the second black jacket, like, the youngest chef in this competition.
16:28What's up, bitch?
16:31My dad would be so proud of me right now.
16:34Right, you five, two black jackets are gone.
16:44There are still three more up for grabs.
16:47Understood?
16:48Yes, Chef.
16:48In your last challenge, you pay tribute to your state.
16:52For your next big challenge, we're going to pay tribute to our host state, Connecticut.
16:58Chefs, when you think about Connecticut cuisine, you think about seafood instantly.
17:02But Connecticut is also known for pizza.
17:08That's right, legendary pizza, lunar pizza, Sally's Abit's, Frank Pepe's, and, of course,
17:15the iconic Mystic Pizza.
17:17You'll be making an incredible elevated pizza.
17:21Get creative.
17:22Got it?
17:23Yes, Chef.
17:24Good.
17:24You've got 30 minutes, and your time starts now.
17:29Let's go, guys.
17:30Remember the brief, y'all, creative, elevated?
17:34Yes, Chef.
17:36Look, look, look.
17:37F***.
17:39We have these pizza ovens turned all the way up for y'all, okay?
17:43Is it a pizza challenge?
17:47What'd you grab?
17:48All right, so I'm doing a little, like, clam multi-leak pie.
17:52A lot of pizza chefs in New York kind of like, oh, if you put clams on something, it's not a pizza.
17:56Like, no, f*** that, dude, because clam pizza's the best.
18:00Honestly, I kind of dig what Ampey's do in, like, clams.
18:04But those have to be perfectly cooked.
18:10I don't make the pizza at my house.
18:12My fiancé makes the pizza.
18:13So I'm just going to stick to my favorite pizza.
18:16Render down chorizo.
18:17You have fresh avocado on there.
18:19You're going to have a nice marinara as the base.
18:22It's basically like a pizza taco combination.
18:24It's bomb.
18:25Too spicy?
18:26No, I like the heat.
18:27It hurts, Chef.
18:27See, like, Lisa's sauce looks really nice.
18:31You have an idea of what you're doing, Anaya?
18:33So it's mushroom, a little bit of truffle.
18:36So you're doing a traditional pizza then, huh?
18:37Yes, but elevated, Chef.
18:40Sauce with the mushrooms.
18:42Sauce with the mushrooms.
18:42Elevated, Chef.
18:43Okay.
18:44Elevated, I promise.
18:45I'm elevating it, I hope.
18:47Is Anaya's elevated?
18:49How the hell do you elevate a dough disc?
18:52I have no idea what I'm doing.
18:55It's my knives.
18:56She's seen that of her element.
18:58Anaya is so cocky that she was so thrown
19:01that she didn't get a black jacket off the bat.
19:05And I see it with her.
19:07God, I lost my train of thought.
19:09I think I can call my local pizza shop
19:11and have that same pizza delivered to my house.
19:14Don't make me nervous.
19:1615 minutes.
19:17Heard that.
19:1815 minutes.
19:19You're halfway there.
19:20I used to work in pizza shops, so let's go.
19:23Oh, hey!
19:24Is that ready?
19:25Hey!
19:26Bonjour, Arnold.
19:28What are you doing with the figs?
19:29So the figs, I'm going to red wine braise.
19:31I'm going to do whipped ricotta
19:33with preserved lemon and truffle oil.
19:35And then to take it to a next level,
19:37I want to red wine braise figs.
19:41Elevate it.
19:42Yes, chef.
19:43All right, Syd, come on.
19:50This is the most important pizza
19:53I've ever made in my life.
19:56Shrimp and goat cheese?
19:57Yeah, it could work.
19:59I love shrimp pizza.
20:01Merino would probably tell me that it's not pizza
20:03and it's not Italian, and I disgraced Italy.
20:06But we're not in Italy right now.
20:08Out of the way, everything out of the way.
20:11Two and a half, guys.
20:13Let's go.
20:14Get those pizzas in.
20:16Let's go, guys.
20:17Two and a half minutes!
20:22Careful, careful.
20:25Anthony, that's going to go quick, dude.
20:26Anthony, go back!
20:27Anthony, go back!
20:28I'm trying to kind of do multiple things at once.
20:31So I have the pizza in, it's cooking,
20:33I'm going to turn my attention to this salad garnish.
20:35It's going to burn.
20:36Why are you walking away, Anthony?
20:39You should never walk away from a pizza
20:41inside of a pizza oven.
20:44Go, go, go, go, go, go, go!
20:45Pardon me.
20:47I got to grab mine.
20:48Wait, wait, wait.
20:49Throw three people in that oven!
20:51Can I get in?
20:51I got to rotate it.
20:52It's a total traffic jam at this pizza oven, man.
20:55Like, my pizza's kind of just overcooking in there.
20:57I'm worried about my pie.
20:58Oh, my God.
20:59Anthony, me!
21:00F***, man, this is a little too charred.
21:09It's kind of a nightmare.
21:11Check the bottom.
21:19Oh, my God.
21:19Anthony, this is intense.
21:21F***, man, this is a little too charred.
21:26It's kind of a nightmare.
21:29Check the bottom.
21:32F***, burnt!
21:33I'm a little bit nervous about this one,
21:34but maybe I can save this.
21:36You know, I don't have any time.
21:37I got to roll with it.
21:39Last two minutes.
21:39Oh, my God, Sidney, you haven't even cooked your pizza!
21:46What the f***?
21:49I hate this.
21:51Come on, Sidney.
21:52I need you here in black jackets with me.
21:55I am so worried.
21:56Get your f*** pizza all the past.
21:58Please, please, please.
21:5930 seconds to go.
22:02Walking hot.
22:03Behind you, hot.
22:04Y'all are making me nervous floating around with these pizzas.
22:07Oh, my God.
22:07If someone drops their pizza, I'm crying.
22:0915 seconds to go.
22:11Finishing touches, ladies.
22:13You got this.
22:13Oh, I can't watch.
22:15There you go, Lisa.
22:16There you go.
22:1710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
22:27Well done.
22:35Right.
22:35Everybody happy with their pizzas?
22:36Yes, Chef.
22:37Good.
22:38Let's start with Lisa.
22:40Let's go.
22:40Chef.
22:41Please.
22:42I'm hoping Chef Ramsay loves avocado.
22:44I'm hoping he loves fresh cilantro.
22:46Or else it's R.I.P.
22:49Rest in pizza, literally.
22:51All right.
22:51Describe the pizza, please.
22:53From being California, we love avocado and everything.
22:55So I did chorizo and avocado, spicy marinara.
22:59You also have cojita cheese, cilantro, and green peppers.
23:03I thought it was a little bit sort of plain Jane to begin with, but I got the essence of
23:07the sort of Spanish influence there.
23:09And the avocado, the tortilla cheese, the sausage, delicious.
23:12Really good indeed.
23:12Good job.
23:13Thank you, Chef.
23:13Really good job.
23:14Thank you, Chef.
23:15What a start.
23:15All right.
23:17Next up, let's go for Henry's pizza.
23:19Let's go.
23:20My pizza, it just represents me.
23:22It's not overly complicated, but it also is elevated for sure.
23:26And that's what I'm hoping to have come across for judging.
23:29What do we have, Henry?
23:30All right, so what we have is whipped ricotta and preserved lemon with prosciutto, red wine
23:36braised figs, and balsamic braised red onion.
23:40I think you've got a really nice Tuscan sort of rich pizza, but you have to be very careful
23:45when you add figs that are soaking wet.
23:47Yes, Chef.
23:48It just makes everything soggy.
23:53The worst thing in the world is soggy pizza.
23:55So it's all about attention to detail, so one little nick is like, hmm, hmm, not looking
24:05too good for Henry.
24:06Next up, let's go for Anthony's pizza.
24:09Let's go.
24:09Sure.
24:10The other pizzas look meh.
24:12You know, they all kind of look underwhelming.
24:14They look pretty simple.
24:15I feel like I definitely took the biggest risk.
24:17I know it's going to taste good.
24:18I'm just really hoping it's not too dark.
24:20So I did a white sauce.
24:22Yeah.
24:22A little bit of ricotta folded in.
24:24Some guanciale, Calabrian chili, clam.
24:27Clams, where are they?
24:28The clams are chopped up.
24:29I chopped them up a little smaller so that you kind of get them on the whole pie.
24:33It's harder to take the clams.
24:35And underneath, it's very, very dark.
24:38You know, that mouthful there for me was just pure burnt flavor.
24:42Yes, Chef.
24:42Which is such a shame because I love the ingredient combination.
24:46Thank you, Anthony.
24:47What a shame.
24:49Man, I couldn't have that up any worse, could I?
24:51Looks like the pizza challenge isn't going to be earning me a black jacket today, that's
24:55for sure.
24:56Right, next up, Sydney, let's go.
24:58Let's go, Sydney.
24:59I'm looking at everyone else's pizza going.
25:02My pizza doesn't have a lot going on.
25:04I'm completely left field compared to everyone else.
25:08Describe it, please.
25:09Chef, today I have a bechamel base as my sauce, shrimp as the protein, and a little braised
25:15fennel topped after cooking with some avocado.
25:18It looks mineristic.
25:19Yes, Chef.
25:20A lot of the constructive criticism given to us throughout the competition is simplicity
25:23is best.
25:24I'm trying to learn from what I've been told.
25:27You look at it immediately thinking, it's a little bit underwhelming because there's
25:30not much going on.
25:31But it is good.
25:33It's a nice lightness.
25:34It's a sort of fragrant pizza.
25:35And it's cooked beautifully.
25:36Great job.
25:37Thank you, Chef.
25:38Wow.
25:41Anaya, let's go, please.
25:43I'm, like, looking up to the pizza gods at this point.
25:46Like, please get me a black jacket, pizza gods.
25:49Please.
25:50Describe the pizza, please.
25:52So, Chef, for you today I have a take on mushroom and sausage pizza.
25:56Right.
25:56It has a little bit of red wine braised tomato on there, some fresh sliced red onion, and
26:03I finished it with truffle oil and fresh thyme.
26:06I thought the tomatoes were a bit of an afterthought.
26:09But the way you've blistered them is really nice because it sort of purees in that sort of
26:13second burst of vibrancy in your mouth.
26:15But it's a good pizza.
26:16And also, the crust.
26:17It's lovely.
26:19Really good job.
26:20Thank you, Chef.
26:20My fingers and toes are crossed at this point, because I don't want to do another challenge.
26:27The chef who's earned the next black jacket is...
26:34The chef who's earned the next black jacket...
26:46Jesus, someone's going to walk in.
26:50The chef who's earned the next black jacket...
26:52Is...
26:54Sidney, congratulations.
27:00Really good job.
27:02That pizza was delicious.
27:03Thank you, Chef.
27:04Congratulations.
27:05Thank you so much.
27:06Head over to the black jacket lounge.
27:07I got a black jacket.
27:12I got a...
27:13No one's in here.
27:17Oh my God.
27:30I'm trying so hard to not cry, but...
27:32I did that.
27:34Take this off.
27:35Take it off.
27:36A dress.
27:37Red dress.
27:39Damn.
27:40Does this jacket look good on me?
27:43Hey, look what you got, baby.
27:45You got a pizza oven and a bite mix.
27:49Yes!
27:50You deserve it.
27:52Oh my God.
27:53The next black jacket goes to...
28:03Lisa.
28:06Well done.
28:07Really well done.
28:10Enjoy the lounge.
28:11Thank you, Chef.
28:12You deserve it.
28:12Thank you, Chef.
28:13Good job, Lisa.
28:13Well done.
28:14Dream come true, baby.
28:22I can't believe it.
28:24I'm in shock.
28:25I just want to make it to black jacket so I can show my daughter and my fiance that I could
28:31do...
28:31I was going through like a rocky slope in my life a little bit after I had my daughter of,
28:37you know, losing confidence and thinking that I wasn't going to make it in my career.
28:41And this is the opportunity telling you not to give up.
28:44So, you know, I'm very thankful for it.
28:46For sure.
28:47Oh!
28:48Wait, I just paired my makeup off.
28:51Right.
28:51All three of you, get yourselves back in the game.
28:55Sydney gets her jacket.
28:56I'm blacked out.
28:58I hear Lisa gets her jacket.
28:59I'm blacked out.
29:00So I have to cook again.
29:01Oh, pizza.
29:03Saffron.
29:04We have one more challenge.
29:07And one black jacket left.
29:11For your final black jacket challenge, you'll all be cooking with the same seven ingredients.
29:19Apple.
29:20Mustard greens.
29:22Elk.
29:22Tenderloin.
29:24Rhubarb.
29:25Idaho potatoes.
29:26Crown royal.
29:28And finally, almonds.
29:31It's up to you what you do with it.
29:33But what I want to do is see your imagination.
29:34Your 45 minutes start now.
29:40I worked with these ingredients separately, never together.
29:44It's going to be challenging, but this is it.
29:46This is the final dance, the final song.
29:48I'm going to...
29:49Are you going over there, Henry?
29:50Okay.
29:51I'm going to cook my ass off, and hopefully the culinary gods will smile upon me.
29:56You have to use all of your ingredients, right?
29:59Yes, chef.
30:00All right.
30:02Come on, Anaya.
30:03You know what the f*** you're doing.
30:05Girl power.
30:06I wouldn't even know what I would do in this.
30:08I know.
30:09That's hard.
30:09That's hard.
30:10Yeah, rhubarb, potato, almond.
30:11You got to use all of those?
30:14What's difficult about having to use the same ingredients as your competitors is that
30:17we all have to kind of make this dish our own, so whoever elevates this dish to a different
30:22level, that's who's going to win.
30:24I'm going to switch it up with the potatoes.
30:26I'm going to draw a little bit on my Michelin background for this dish.
30:29That's what kind of made me stand out this entire competition.
30:32This last black jacket's on the line, so now or never for showing finesse, you know?
30:38Okay, Anthony.
30:39All right, Michelin boy, let's go.
30:43Oh, nice.
30:44Oh.
30:45And a nice little sear.
30:46Oh, that's a good idea.
30:48I definitely think Anthony's Michelin star background is helping him right now.
30:51He made the humble Idaho potato look like immaculate scallops.
30:58Yeah, it smokes.
30:59It was a scallops.
31:03Do you have an idea of what you want to do?
31:05I think I'm going to do a very thinly sliced potato, and you kind of put them in a little
31:08circle.
31:09Okay.
31:09I lost two challenges so far.
31:11I feel very discouraged.
31:13My brain is everywhere.
31:14What if this doesn't work out?
31:16What if I go home?
31:17What if I don't get a black jacket?
31:19If I win this, it's going to be all women.
31:21If I, you know, it's just a lot.
31:22Are you putting those potatoes in the convection oven?
31:25I'm going to sear them in the pan and make that fat.
31:27Well, what's like keeping it together, though?
31:29Nothing.
31:30No, don't sear them in the pan, just go in the oven.
31:37I'm definitely rooting for Anaya.
31:38Like, how amazing would it be to have literally all black jackets be women, but at that, be
31:44one of my friends?
31:45She's my girl.
31:46Oh, look.
31:47I knew this was going to happen.
31:48Put it in the oven.
31:49Put it in the oven.
31:50Uh-oh, look.
31:51See, I knew this was going to happen.
31:52Put it in the oven.
31:54Put it in the oven.
31:55Cancel.
31:57Maybe she does her.
31:59Aw.
32:06Oh, f***.
32:08Uh-oh, look.
32:09See, I knew this was going to happen.
32:10Put it in the oven, girl.
32:13Cancel.
32:14Maybe she does her.
32:15Oh, f***.
32:18See?
32:20That didn't work out well.
32:21Anaya's kind of freaking out.
32:22We're not in the business of panicking.
32:24We're in the business of figuring f*** out.
32:25Get your f*** together, girl.
32:27I might just scrap this whole idea.
32:29Stop.
32:30Get your f*** with the potato.
32:32Are you pivoting?
32:34Yep.
32:34It's just going to be a simple palm puree.
32:37Oh, I can't even right now.
32:40This is it.
32:4328 minutes.
32:44Let's see Henry.
32:45What are you making for chef today?
32:47All right, so I'm thinking about taking the almonds
32:49and some of the rhubarb and doing, like, romesco.
32:53What is Henry doing?
32:55I blanch my mustard greens in boiling salted water,
32:59start to braise it with some garlic and chili flakes
33:01and some chicken stock,
33:03and just kind of let that marry and get sexy.
33:05Big sexy.
33:06Henry's got an idea.
33:07Henry's?
33:08He does.
33:08He knows what he's doing.
33:09In his element.
33:11I got to stand out.
33:12You know, everything's on the line right now.
33:14You know, I've made it this far.
33:15I'm not ready to go home.
33:16Fingers crossed it works out.
33:18You can make Texas proud, Henry.
33:19I'm trying.
33:20Yeah, let's do it.
33:24Can you guys give that elk time the rest?
33:26I don't even know what a elk looks like, bro.
33:29They don't have that where I'm from.
33:32Elk is really similar to venison.
33:34They shrink, like, so much, though, because there's no fat.
33:37Elk is not a protein that most chefs have ever had their hands on.
33:42It's tricky to cook.
33:44Those game meats are different.
33:46Good luck.
33:47I've never worked without tenderloin,
33:49so that's kind of my stress point right now.
33:52Please let this be like beef tenderloin.
33:55Elk really is lean, so it needs that extra fattiness,
33:59and almonds can add some fat to it.
34:01I mean, that buttery texture.
34:03So almond crusting it just seems like the best option.
34:06She's going to crust it.
34:08I don't want Anaya to get a black jacket.
34:10And at this rate, with the way that she is cooking,
34:14she seems frazzled.
34:15She does not know what she's doing.
34:17Hopefully, this stumps Anaya once and for all.
34:20You got to get that crust on there.
34:22Yes, Chef.
34:23She's not going to make it.
34:24There's no way.
34:25Come on, Anaya.
34:26You got to hurry up.
34:26Yes, Chef.
34:27I'm going.
34:28Last three minutes.
34:29Here we go.
34:34Is that Anthony's?
34:38It's beautiful.
34:40Yes.
34:42Elk, it's up.
34:43Yes, Chef.
34:44This competition does remind me of my Michelin days.
34:46You're very nervous.
34:47You got a lot on the line.
34:48You have a Michelin star on the line,
34:49but you have to make this dish perfect or you blew it.
34:5260 seconds.
34:53Let's go.
34:53Make sure you have all the ingredients on the plate, right?
34:56Seven ingredients.
34:58This is going to be the last thing that I do.
35:00Is that an ass?
35:00That was an I.
35:01Good job.
35:03That's right, girl.
35:05That nice.
35:05It's fine.
35:0920 seconds to go.
35:14You got it all on the plate?
35:15Yes, Chef.
35:15How do you feel?
35:17Five, four, three, two, one.
35:21Dude, this is going to be so hard.
35:26Oh, my God.
35:26This is going to be so hard.
35:29It's time to see who distinguished themselves with a dish worthy of the final black jacket.
35:34Henry, let's go, please.
35:38I'm just excited to get this over and done with.
35:41I want my black jacket.
35:42Okay.
35:43Describe the dish, please.
35:44What I did was a pan-seared elk tenderloin.
35:47I did a romesco with the blanched almonds, braised mustard greens,
35:52and then I kind of crisped them up a little bit with some butter.
35:55It looks beautiful.
35:56Thank you, Chef.
35:56If you're on a plate, you cook with such finesse, and you cook with heart.
35:59Thanks, Chef.
36:02So the elk is cooked beautifully.
36:05Thanks, Chef.
36:05And it's rested well as well.
36:06Nice and pink in the center.
36:07But the way you cook greens that way, it has this after-lingering, greasy effect.
36:16I'm nitpicking, but the cook is spectacular.
36:20Thank you, Chef.
36:20Good job, Henry.
36:22Solid start.
36:23Up next, Aniyah, please.
36:25Let's go.
36:26I'm, like, panicking.
36:28It's a lot at stake right now.
36:30There's only one jacket left.
36:32So, describe the dish, please.
36:34Chef, for you today, I have a simple palm puree, braised mustard greens with apple.
36:39The elk tenderloin is seared and crusted in almonds.
36:42That visually looks beautiful.
36:44Thank you, Chef.
36:44You can see the cook on the tenderloin.
36:46Beautifully done.
36:50Greens are delicious.
36:52Thank you, Chef.
36:53I think I touched more cream and butter in the mash.
36:56I was a bit worried about the almonds not being toasted enough, but they are.
36:59It's really good.
37:00Thank you, Chef.
37:03Finally, Anthony, please.
37:05Let's go.
37:05I feel confident Henry and Aniyah's dishes weren't perfect, so I'm hoping that mine can pull through.
37:10I want a black jacket so bad, man.
37:12Chef, I have an elk tenderloin with some braised mustard greens, some potato fondant.
37:18It's quite nerve-wracking cooking tenderloin.
37:19How did you feel?
37:20You know, I actually never cooked elk before.
37:22Wow.
37:22Today's first.
37:23Well done.
37:24Cookies.
37:24Beautiful.
37:25And be careful when you put so much garlic in those greens.
37:28Yes, Chef.
37:28There's a really nice earthiness to the cook and what you've done.
37:32Well done.
37:32Pretty well done.
37:34Wow.
37:35Good job, Chef.
37:36Good job.
37:37Thanks, Rob.
37:38Three really strong dishes and three phenomenal chefs.
37:41Unfortunately, there's only one more black jacket.
37:44That means two of you will be going home.
37:48The ladies are powerhouses, but, you know, you can't count me and Anthony out of the fight.
37:53We're the last two gents for a reason.
37:56So hard.
38:07There's only one more black jacket.
38:09That means two of you will be going home.
38:14Henry.
38:15Yes, Chef.
38:16Step forward.
38:23Henry, that dish was good.
38:28Unfortunately, it wasn't good enough.
38:31Yes, Chef.
38:32You've done yourself proud.
38:33You've done Texas proud.
38:34It's obvious there's a bright future for you.
38:37Thank you, Chef.
38:38Thank you very much.
38:39Give me your jacket, please.
38:40Yes, Chef.
38:44Bye, Henry.
38:46Never, ever easy.
38:48This competition really tested my ability to dig down deep and give even more than I actually thought I had to give.
38:56And I'm just super excited to take everything that I learned here at Hell's Kitchen
38:58and just apply it to the restaurant back in Dallas.
39:02Aniyah, Anthony, please step forward.
39:11There's only one black jacket left.
39:13Congratulations goes to...
39:19Aniyah.
39:23You've earned it, girl.
39:25Thank you, Chef.
39:26Congratulations.
39:26Thank you so much, Chef.
39:28It's spectacular.
39:29Go get it.
39:30I'm a little shocked because I didn't think Aniyah's dish looked that pretty.
39:33And there goes my jacket.
39:34Oh, my God.
39:36The emotional distress I felt today is all worth it.
39:44Oh, Anthony.
39:46I want you to continue.
39:48You've got youth on your side.
39:49And you've got a great brain on your shoulders.
39:51Thank you, Chef.
39:52Please give me a jacket, young man.
39:53I appreciate it.
39:54Thank you, man.
39:54You did some great things here.
39:56Thank you so much.
39:56Remember that.
39:57I really appreciate the opportunity.
39:58Take care.
40:01You know, it's definitely rough.
40:02I would have loved to get the black jacket, but ultimately, I can leave holding my head
40:06high.
40:06I talked my fair amount of during this competition, but I definitely held my own, and I backed
40:10it up.
40:11I think I'm the only chef ever from Iowa to be on the show, so I'm proud of that.
40:20Aniyah's walking through the door.
40:24Yay.
40:25Oh, my God.
40:29Oh, my God.
40:30Holy.
40:31That makes me feel so good.
40:33I mean, we always told one another, like, we're going to make it to black jackets, but
40:37it's easy to give up hope when you kind of have everybody walking in through that door.
40:41We beat it, bitch.
40:43We beat it.
40:45Oh, girl, come on.
40:49Holy crap.
40:50We beat the boys.
40:52Yeah.
40:53I'm a winner, winner, chicken dinner.
40:55A winner, winner, elk tinderloin dinner.
41:01What the hell?
41:02Is it party there?
41:03Oh, my God.
41:04Oh, my God.
41:05Oh, my God.
41:05It's a pregnancy check.
41:09Like, oh, I want to grab them and give them a hug.
41:12Oh, my God.
41:13Oh, my God.
41:16Listen, I mean, history in the making.
41:18Female?
41:18Oh, female.
41:21All five black jackets are female.
41:24This is history in the making, and I am a part of it.
41:28All right, come on.
41:29Oh, my God.
41:30Oh, my God.
41:31Oh, my God.
41:32Oh, my God.
41:33Oh, my God.
41:33What the are you wearing?
41:36What's on here?
41:37I'm wearing this.
41:38That's a black boy.
41:39Oh, face.
41:43I would go dancing with Marino in a heartbeat.
41:49And you got to take it back to the...
41:52If this girl wasn't dead before, it certainly is now.
41:55Oh, my God.
41:57That way.
41:58Thank you so much, Chef.
41:59You should be incredibly proud, honestly.
42:01Seriously.
42:02Thank you, Chef.
42:02Well done.
42:03Thank you, Chef.
42:03Thank you, Chef.
42:04Thank you, Chef.
42:08Next time on Hell's Kitchen Battle of the States.
42:11Good night.
42:13You guys, it's just us in here.
42:16When the chefs decide to cut loose...
42:18Do you want to do one of my hands?
42:19Yes.
42:20Cheers.
42:20Cheers.
42:21Will they celebrate a little too much?
42:24I think I need to throw up.
42:26Oh.
42:26And when their performance in the kitchen begins to suffer...
42:33Whoa, whoa.
42:35Don't stand there, Stare and I.
42:37Let's go.
42:37Yes, Chef.
42:38Will Chef Ramsay discover what they've been up to?
42:41I found this.
42:43Oh, my God.
42:44I am mortified right now.
42:46It's all next time on Hell's Kitchen.
42:48That is a first.
42:50Best Medicine is the most charming show of the new year.
42:52Catch the series premiere this Sunday after...
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