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00:01Previously on Hell's Kitchen, Battle of the States.
00:04Oh.
00:05We're going to have a little fun.
00:06Oh, yeah.
00:07After deciphering license plates for ingredients.
00:09Pineapple.
00:10Bourbon, Chef.
00:11Portobello.
00:12Wow.
00:13Let's go, red team.
00:14Anaya from Delaware ignored her team's concerns.
00:17I think it might be like a tad salty.
00:19Really, I like that.
00:20But Chef Ramsay agreed with the team.
00:23It is way too salty.
00:25With the scores tied, it was Henry from Texas'
00:28Korean sweet and sour glazed pork chop.
00:31It's delicious. Congratulations.
00:32That sent the blue team golfing and gloating.
00:36Stop being lazy.
00:38How about you guys shut the hell up.
00:40Go.
00:41Then Chef Ramsay surprised the chefs
00:43with a shocking announcement.
00:45The four chefs who have scored the lowest in the challenges
00:49will now be cooking for their life.
00:53Nevada's LA.
00:55The cook is beautiful.
00:57And Massachusetts' Jaden.
00:59The skin's crispy.
01:00And it's seasoned beautifully.
01:01Earned their right to remain in Hell's Kitchen.
01:04Say goodbye.
01:05Head back to the dorm.
01:06Henry!
01:08Leaving Cara Marie.
01:09The issue I've got here is the gumminess of that
01:12pomme puree.
01:13And Chris in the hot seat.
01:15And the fish is.
01:16The fish is glistening.
01:17It's cooked beautifully.
01:18In the end, Chef Ramsay sent.
01:20Cara Marie.
01:21Cara Marie.
01:22Home.
01:23Ending her dream of becoming head chef
01:25at Hell's Kitchen Foxwood's Reserve Casino
01:27in Mashantucket, Connecticut.
01:32And now, the continuation of Hell's Kitchen.
01:36I'm back.
01:37Even though I've got a fight, it feels good to be back.
01:38Now I have to go to a new level.
01:39Oh, my God.
01:40Ew.
01:41Ew.
01:42Ew.
01:43Ew.
01:44Ew.
01:45Ew.
01:46Ew.
01:47Weena's top ten!
01:48Woo!
01:49Weena's top ten!
01:50Top ten, guys!
01:52Top ten right here!
01:54Yeah, I'm top ten, but I might be ten.
01:57Who I am as a chef.
02:00Who I am to my daughter.
02:01Top 10! Top 10 right here!
02:05Yeah, I'm top 10, but I might be 10.
02:07Who I am as a chef, who I am to my daughter,
02:10all that's in the line for me.
02:11I think that's my worst plate I've put up.
02:13From today, from right to now,
02:15we are all on the same playing field.
02:17We are all top 10.
02:20Shake it off.
02:21It's only up from here.
02:22You guys didn't see it, but like,
02:23he straight up was like, this is not me,
02:25and I think you're the weakest chefs.
02:27He's like, that's far from it.
02:28He's like, it was just an average of numbers.
02:31Oh my God, it's already over.
02:35It's been over.
02:38You're an ass, she heard you.
02:41You said it, well you were thinking it.
02:46Jada and Anaya think that they're hot .
02:49Hey, she heard her, right?
02:51Did she hear her?
02:52I don't know what you're talking about.
02:53What?
02:54Oh, nothing.
02:55Who are you to undermine what I just accomplished?
02:57It's what bullies do.
02:59If I could poke that bear without the repercussions
03:02of hot head coming at me for the rest of this competition,
03:06I would look them dead in the eye and just be like,
03:08go yourself.
03:10True colors are showing,
03:11and Jada's a mouse in the kitchen during dinner serves.
03:13I don't give a if they don't see me as a threat.
03:16I'm like, time will tell,
03:18and I'll be laughing in their faces
03:21because I'm a force to be reckoned with here.
03:23I'm stronger than both of them on the line.
03:26And you know what, Chef Ramsay's looking for a leader,
03:28and he's looking for a leader on the line.
03:30Neither one of them are leaders.
03:31No.
03:33Do they just feel threatened by you?
03:35If they do, great.
03:36If they don't, even better.
03:38Because then it's like a sleeper attack.
03:40Like, oh, I don't have to worry about this.
03:42Ha, ha, ha, ha.
03:43Yeah, you do.
03:53Line up, guys.
03:54Let's go.
03:56Good morning.
03:57Morning, Chef.
03:58Today I'd like to talk to you about some well-known chefs,
04:01in fact, industry leaders.
04:02Let's begin with Emeril Lagasse.
04:04Oh, yeah.
04:06He is a living legend.
04:08Bam!
04:09Essence of Emeril, that was his special seasoning,
04:11and he'd always be like, oh, yeah, babe.
04:13Graham Elliott.
04:14Youngest ever two-star Michelin in Chicago.
04:17Yes.
04:18I actually met Graham Elliott once at a concert in Chicago,
04:20and yeah, it's on my social media.
04:22We took a picture together.
04:23Michelle Bernstein.
04:24Yeah.
04:25A James Beard Award winner.
04:27Powerhouse Chef.
04:28She's in a league of her own.
04:29Lastly, the amazing Rock Harper.
04:31Oh, Rock Harper.
04:34Howell's Kitchen season three winner.
04:36Rock Harper is a badass.
04:40He is a great inspiration.
04:42These four also share one big thing in common.
04:46Anybody have a guess?
04:48They know you.
04:49That's true, but that's not the answer I'm looking for.
04:51Who mentored them?
04:52You're getting warmer.
04:54Well, I'm going to tell you one more critical thing
04:56that they all share, and that is where they got their start.
05:00Johnson and Wales University.
05:02That's where you went, Anaya, yes?
05:03Yes, Chef.
05:04Chris, too.
05:05I went to Johnson and Wales in 2018.
05:07Anything Johnson and Wales, I love.
05:10Listen carefully.
05:11Tomorrow night, Hell's Kitchen will be closed
05:13for a very exclusive private event.
05:15Wow.
05:16Celebrating Johnson and Wales University's 50 amazing years.
05:21So for your next challenge, you'll be creating the menu
05:24for that celebration tomorrow night.
05:26Wow.
05:27The team that gets the most dishes on the menu
05:30wins this big challenge.
05:32Understood?
05:32Yes, Chef.
05:33Now, please welcome Assistant Dean T.J. Deladon
05:38and one of their top students, Hollis Tafili.
05:42Welcome.
05:43Hi, buddy.
05:44J. Woo.
05:45I love seeing such young kids being so passionate about this
05:49because I remember when I was 14 years old in culinary school
05:53and dedicating my every fiber into this industry.
05:58T.J., let's get into the menu.
05:59Let's talk about the appetizers.
06:01Our hub campus is in Providence, Rhode Island, and we're the ocean state.
06:04So squid and scallop, I think, is where we like to go.
06:06Love that. So talk about the entrees. Where would you go with the fish?
06:08Yeah, we'd love to see monk fish.
06:09Duck and filet mignon.
06:10Love that.
06:11Much like many schools, we base our curriculum on classic French technique.
06:17Think four to five ingredients.
06:19You've got to focus on knife cuts, sauce production.
06:22Just make it clean. Don't overcomplicate it.
06:24This is right up my alley.
06:26Teams have a quick meeting right now and decide who's doing what.
06:30I would love to do duck.
06:31Mug fish.
06:32Okay, and then we have squid.
06:33Scallops, I guess.
06:34Scallops, I guess.
06:35Scallops, I guess.
06:36I'll do scallops.
06:37I want to squid.
06:38Who's doing filet?
06:39Oh, I was going.
06:40Right. Red team, blue team, you've got 45 minutes to prepare your incredible tasting menus.
06:43Your 45 minutes start now. Off we go.
06:46All right, y'all be running too slow.
06:48All right, go, go, go.
06:49We've got to go.
06:50So I was thinking about doing like a bouillabaisse, but it usually has different seafood in it.
06:57Seafood in it.
06:58It's definitely a little risky to pull off a bouillabaisse because we're highlighting monkfish.
07:03So I definitely want to try to take heart to using some really hearty veggies.
07:06The broth has to be on point.
07:08I don't think I should blitz the tomatoes because I think bouillabaisse is usually like a thinner broth.
07:13So to do this in 45 minutes is a little psychotic.
07:15Let me get these blueberries going.
07:21Ellie, what are you thinking about?
07:23Chef, I want to do a blueberry brandy demi and then a little bit of a toasted farro and then just that scored beautiful duck on top.
07:29Are you putting anything else in that farro?
07:31I'm still thinking.
07:32I am not the most experienced with French.
07:34Okay.
07:35I'm going to make spinach pasta.
07:37Okay.
07:38Flash fried squid.
07:39Heard that.
07:40I know we only have 45 minutes and making fresh pasta is absolutely a huge risk.
07:44But I have to impress my school.
07:46I didn't just spend $70,000 on college for no reason.
07:50Please don't stick.
07:51Oh, my lord.
07:52Chef, I'm going to make a squid sausage.
07:56This is an idea.
07:57Have you done something like this before?
07:58I guess.
07:59Yes, Chef.
08:00I'm walking on the wild side.
08:01I decided to do squid inside a square because I really thought about trying to think outside the box because that's who I am as a person.
08:08I'm not normal.
08:09I don't think straight.
08:10Hold this.
08:11Hold that's it.
08:12My food is going to show you that this man is insane.
08:14I am literally a mad scientist.
08:16I'm going to twist it.
08:17What you making?
08:20I'm doing a chiron sauce for my filet.
08:23Ah.
08:24Chiron sauce is very hard to make because it breaks easily.
08:27Ladies, you have about 26 minutes left.
08:29Holy .
08:30If I this sauce up once, I just won't have French components on it.
08:35I need this to happen fast.
08:38Does anybody need, like, a second opinion on anything?
08:40Jada.
08:41Yes, sir.
08:42Here.
08:43What's this?
08:44The aquavre.
08:45I think once you add the peppercorns, maybe some herbs in there at the end, too, so it's nice and sexy.
08:50Heard that.
08:51I definitely feel respected by these guys, and I think a lot of that has to do with the fact that I respect them.
08:56I will drop anything in a hat.
08:58Oh, sorry.
08:59What's that phrase?
09:00I'll drop.
09:01I'll drop anything I'm doing.
09:02Jada, right here.
09:03Do you want to get a taste?
09:04Yes.
09:05I'll stop what I'm doing with the drop of a hat.
09:07Okay.
09:08Jada.
09:09Yeah or nay.
09:10Filet applause.
09:11I would go white because your sauce is dark already.
09:13Thank you, chef.
09:16Seven minutes, ladies.
09:17Seven minutes.
09:18Seven minutes.
09:19I'm not stressed out.
09:20And I, you haven't even touched your protein.
09:22I know, chef.
09:23I mean, if you don't nail the protein, the rest of it doesn't matter.
09:25All right, gonna start protein right now, chef.
09:27Drop that damn squid and pull it up.
09:29Put it on the plate.
09:30It'll be perfect.
09:31What are the trick to these damn things?
09:37Ah, it's already starting to break.
09:40I was worried about that.
09:41It wasn't broken like literally right before I put it on.
09:44Mmm.
09:45Final minute.
09:46Come on, let's go.
09:47Come on.
09:48My duck is not rested enough.
09:51It's bleeding everywhere.
09:5245 seconds.
09:5345 seconds.
09:54Here, right here.
09:55Right here.
09:56Throw it to me.
09:58Come on, let's go.
09:5930 seconds to go.
10:00If it bleeds everywhere, it's gonna show that I don't know how to cook dogs.
10:01Like, please.
10:02Ugh.
10:03All right, guys.
10:04We gotta start walking.
10:05Let's start walking, chef.
10:06Key word is walking.
10:07Don't run.
10:08Five, four, three, two, one.
10:11And well done.
10:12Now, listen carefully.
10:13Your dishes will be judged head to head.
10:14Whichever dish gets the point that will go on the menu.
10:17Wow.
10:18Let's begin with the battle of the scallops.
10:20Let's go.
10:21Lisa and Jaden.
10:22This was delicious.
10:23You got it.
10:24Tell it, Jaden.
10:25Right.
10:26Let's start with Jaden.
10:28Chef, I have a seared scallops with a citrus beurre blanc.
10:31Presentation is stunning.
10:32Well done.
10:33Thank you, chef.
10:34This was a challenge for me, because I'm more of a rustic plater.
10:36Hollis, how does that taste?
10:37I like the brightness from the citrus, and the scallops are cooked very nice.
10:42It's really nice enough.
10:43Thank you, chef.
10:44Right.
10:45The beurre blanc is exceptional.
10:46Thank you, chefs.
10:47Lisa, describe your dish.
10:48You have pan-seared scallops with a clam and fennel broth.
10:51Hollis, how does that look?
10:52Absolutely amazing.
10:53Scallops are cooked very nicely.
10:55You have pan-seared scallops with a clam and fennel broth.
10:58Hollis, how does that look?
10:59Absolutely amazing.
11:00Scallops are cooked very nicely.
11:03I think it needs a little citrus.
11:05TJ, which one goes on the menu to start this incredible celebration tomorrow night?
11:14Jaden.
11:15Jaden, congratulations.
11:16Well done.
11:17I think that was definitely an upset for Lisa.
11:20Like, I'll be honest, I didn't even see that coming, but I'm really proud of Jaden.
11:25Up next, Battle of the Squid.
11:27It's so weird that I end up on the season that we're doing something for Johnson & Wells as somebody who went to Johnson & Wells.
11:33Battle of the JWU as well.
11:34This is very important to me.
11:36Chris, please, describe your dish.
11:38I took the squid, I made it into, like, a, like, sausage kind of, stuffed it, and cannot have anything French without some caviar on this chef.
11:44Everyone loves caviar, so I put a nice lump of caviar on top.
11:47TJ, officially, what do you think?
11:48Um, using the tentacles, you get a little bit of that purple color coming out that's great.
11:52I think it's a little heavy on the caviar.
11:53Caviar's delicious.
11:54Who don't like caviar?
11:55Ooh!
11:56Does it taste as good as it look?
11:58It's good.
11:59The verblanc is good.
12:00The composition of the dish is nicely done.
12:02Good effort.
12:03Well done, Chris.
12:04Anaya, describe your dish, please.
12:05Today, I have a fresh-made spinach pasta.
12:07I flash-fried the squid and a little bit of port wine balsamic reduction.
12:11How did that taste, please?
12:12I think there was a lot of depth of flavor in there.
12:14It was very nice.
12:15I thought the pasta was cooked properly, maybe a little bit on the thicker side.
12:20I thought the squid was cooked nicely.
12:21It pays a lot of homage to our kind of state dish in Rhode Island.
12:24Yes, Chef.
12:25Calamari, so I appreciate that.
12:27TJ, is he going to go to the red team or the blue team?
12:30I have tremendous school pride, so if I can't represent JWU for the JWU dinner,
12:34God, I'm going to be embarrassed.
12:36This is so hard.
12:37TJ, is he going to go to the red team or the blue team?
12:52This is so hard.
12:54I'm going to go with technique on this one, and I'm going to go red.
12:59Red team, well done.
13:00Anaya.
13:01JWU Charlotte!
13:02Anaya gets the point.
13:04Woohoo, Anaya.
13:05Another reason for Anaya to talk in the dorms.
13:07There we go.
13:08Good job, Chris.
13:09Good job.
13:10Well done.
13:11Thank you, Chefs.
13:12Next up, the battle of the monkfish.
13:16Let's go, Alexandra and Jada.
13:19Jada.
13:20So in front of you, Chefs, we have a brown butter poached monkfish.
13:24This dish in itself is kind of a play on bouillabaisse.
13:27I was hoping someone would do a bouillabaisse.
13:30It's gorgeous.
13:31I'm amazed you've got anything done in 45 minutes.
13:33A bouillabaisse takes 45 hours.
13:35Thank you, Chefs.
13:36Just the marinade.
13:37You smart bitch.
13:38Monkfish is good.
13:39It's cooked properly.
13:40The broth is tasty.
13:41Thank you, Chef.
13:42Good.
13:43Well done.
13:44Alexandra, please, describe your dish.
13:45It is a velouté poached monkfish with a carrot soup.
13:49Visually, very, very pretty.
13:52It looks beautiful.
13:53Hollis, how was that?
13:54I think the soup might have been a little bit heavy.
13:56TJ, is it the monkfish from Jada or the monkfish from Alexander?
13:59I'm going to go with Jada.
14:02Jada, congratulations.
14:05Great job.
14:06Right, next up, the battle of the duck.
14:09I am definitely really, really nervous.
14:11Anthony's a powerhouse when it comes to French cuisine.
14:14My heart is just like...
14:16Let's start with Anthony first.
14:19So I kind of did a spin-off of duck a l'orange.
14:21I did a little fennel and frisee salad with a cherry vinaigrette.
14:24TJ, how was that?
14:25The duck is cooked beautifully.
14:26The chive and the red onion, I wasn't expecting that.
14:28That was tasty.
14:29Thank you, chef.
14:30Okay, Ellie, describe the dish, please, to TJ and Hollis.
14:32I have a pan-seared duck breast with a duck fat creamy farro.
14:37We talk about letting the meat rest, right?
14:39That's important.
14:40You can see what happens when you slice the meat that's cooked to temperature too early.
14:44Color-wise, great.
14:45I love the use of farro.
14:47Does the point go to Anthony on the blue team or Ellie on the red team?
14:51If it goes to Anthony, the blue team have won it.
14:54I just cooked for my life last night, and I just want to win a point.
14:59I want to make this decision based purely on technique, and I'm going to go with Anthony.
15:05Anthony, congratulations.
15:06Appreciate it.
15:07Well done.
15:08Congratulations.
15:09Well done.
15:10Oh.
15:11Blue team have won the challenge.
15:13We still have a menu item to fill, the filet.
15:16Henry, describe your dish, please.
15:18We have a classic filet au poivre, green peppercorn, palms puree, and top of a little microcherville.
15:23Out of every dish I've seen, that's the most classic French-looking dish.
15:27Very nice.
15:28Oh, beautiful.
15:29Nice.
15:30That's a mid-race.
15:31Chef, how did that taste for you?
15:32It's perfectly seasoned.
15:34It's great.
15:35Thank you, Chef.
15:36Right.
15:37Sydney, please describe your dish to Chef.
15:38I have a pan-seared filet, palm puree, but I have chives and chevre cheese.
15:41Sure aren't a classic, especially with a filet.
15:44Really beautifully cooked.
15:45Yes.
15:46Man.
15:47Really nice flavor there, though.
15:48Thank you, Chef.
15:49Is it Sydney's from the red team, or Henry's from the blue team?
15:52Please.
15:53Henry.
15:54Henry, congratulations.
15:55Thank you, Chef.
15:56Thank you very much.
15:57Blue team.
15:58Four out of the five dishes.
15:59This is a blowout.
16:00Like, the folks in the stands wanted to see a good game, and they didn't get it, because
16:03we blew them the out.
16:06Join me in thanking TJ and Hollis.
16:09Thank you, Chef.
16:10Yes.
16:13That was a landslide.
16:14Oof.
16:15Blue team, you five will be spending the night in one of the Northeast's most popular vacation
16:20hot spots.
16:21You're going to Cape Cod.
16:23Oh, .
16:24Yes.
16:25Go, go, baby.
16:26That's right.
16:27Jayden's neighborhood.
16:28But you won't be sitting and staring at the ocean.
16:31You'll be soaring over it.
16:33Parasailing.
16:34Oh, my God.
16:35Woo!
16:36I'm going parasailing, baby.
16:38I'm so excited to show blue team my home.
16:41Usually I have to cater to the tourists, but today I'm the tourist, baby.
16:44Red team, we want tomorrow night's celebration to be extra special.
16:48So you'll be making them a four-tiered anniversary cake.
16:52So you'll be swapping your chef's hats for baker's hats.
16:55In fact, while we're on the topic of university, it makes me think about dorm life.
16:59No.
17:00Because it's also dorm cleaning day.
17:04Clean sheets, puffed up pillows, all the weird hair gone out of the showers.
17:08Have you seen the dorms?
17:10Oh, my God.
17:11My Lord.
17:12Can we have some Poo-Pourri, please?
17:14Ladies, get to it.
17:15Let's go.
17:16Oh, boy.
17:17Let's go.
17:25This sponge needs to be burned.
17:27Can we get some beers in here?
17:29Yeah.
17:30Well, red team, enjoy cleaning.
17:32Fuck the off right now.
17:35Life sure is grand, isn't it?
17:38Getting in that Cape Cod mindset, I see.
17:41Who didn't get their sock in the ?
17:43Oh, my God.
17:44This is the one punishment I did not want to get.
17:49Boys are so messy.
17:51I'm a chef.
17:52I'm not a maid.
17:54People are disgusting.
18:02I have, like, an irrational fear of heights.
18:11My mind's just kind of racing right now.
18:12Come on!
18:13Get up!
18:14Henry is bricks.
18:16You can just look at his face.
18:18He's pale.
18:19Don't look so terrified.
18:22Henry, get your together.
18:23You were in the Air Force.
18:24Come on, man.
18:25I love my life.
18:26I love my kids.
18:27My bitches!
18:29Oh, my God!
18:31Yes!
18:32Woo!
18:33Woo!
18:34Woo!
18:35Woo!
18:36Holy .
18:37Let's go!
18:38Woo!
18:39Woo!
18:40Go higher!
18:41Don't listen to these .
18:44You keep it right here!
18:58Oh, my goodness.
19:00Oh, let's go.
19:01I see oysters.
19:02Oysters!
19:03Like, you guys really whipped ass today.
19:05Like, Jada, I'm proud of you, though.
19:06Jada, thank you for your little mentorship, too, in the beginning.
19:09Of course.
19:10Because, like, my mind is just racing.
19:11I'm like, I want to do this, this, this.
19:12I said, let's relax.
19:14And I'm like, we're keeping it simple, right?
19:16Simplicity is key, and I'm learning that so much this whole challenge.
19:19Hell yeah, man.
19:20We're genuinely glad that you're on our team.
19:21I'm glad I'm here, because honestly, on the red team, I was like, maybe I'm just not, like, loud enough.
19:26Maybe I'm not, like, dramatic enough.
19:27Maybe I don't have enough beef with everybody, you know?
19:29We need more insight on the girls.
19:31I'm like, I don't have to.
19:32They just air that out.
19:34There's no secrets to be had over there.
19:37You can just see it.
19:38The red team right now, I bet Aniyah is pissed.
19:41Oh, yeah.
19:42She even bet Aniyah is pissed.
19:43They're yelling at each other.
19:44Uh-huh.
19:46I don't like baking.
19:49Baking can kiss my ass.
19:51I opened a bakery at my last job.
19:54I love baking cakes.
19:56Baking sucks.
19:58Are you making a stank face at me, bitch?
20:01Ah!
20:04It's just annoying.
20:05It's making baking not as fun as it should be.
20:08James just left to go to the pool.
20:10Nice.
20:11I'm stuck here with you guys.
20:12Yeah, sorry.
20:13Sorry, Chef.
20:14Sorry, Chef.
20:15I'm sorry, too.
20:16I got a point today, so...
20:20So unnecessary.
20:22Why do you even have to say that?
20:23Are you trying to show out for Chef Michelle?
20:26Yeah.
20:27I'll be in the finale.
20:29Sorry, girls.
20:30Maybe one of you will be there with me.
20:31Is it really a good idea to just continuously piss off the people that could make or break
20:37it for you in the finale?
20:40Look at those faces.
20:42I would think you would want to start, you know, being nice.
20:45These bitches better watch out.
20:47Mourinho.
20:48T-Chef.
20:49Open Hell's Kitchen, please.
20:50Subito.
20:51Tonight, Hell's Kitchen is hosting the biggest culinary celebration in America.
21:08Cheers.
21:09It's Johnson and Wales University's 50th culinary school anniversary dinner.
21:15Chris, never did you imagine when you were studying at university you'd be doing this,
21:18did you?
21:19I did not, Chef.
21:20In addition to some Hell's Kitchen classics.
21:23May I have the lobster risotto?
21:24I'll have the crispy skin salmon, please.
21:27Tonight's menu features the five winning dishes from yesterday's challenge.
21:31Can I please get the roasted duck breast?
21:33Can I get the steak au poivre?
21:35The monkfish bouillon base looks awesome.
21:37In the center of the dining room is a special VIP 12 top with many of the university's top representatives,
21:44including season three winner, Rock Harper.
21:49How are you doing, brother?
21:50Oh, my.
21:51Good to see you, Chef.
21:52Likewise.
21:53Clearly, this high-profile event has the chefs feeling the pressure.
21:57Five, yes, four covers, table 21.
21:59Two scallops, two risottos.
22:00Yes, Chef.
22:01Five scallops, two risottos.
22:02That's it.
22:03I'm definitely worried that Anaya and Alex won't be able to communicate properly.
22:06On fish station.
22:07Hey, you guys ready to walk?
22:09No, the scallops aren't ready.
22:11I'm responsible for the scallops and lobster this evening.
22:14Watching your lobster?
22:15It's been a rough go between Anaya and myself.
22:17Right here.
22:18That's not true.
22:19This is the problem.
22:20You won't let me speak my piece.
22:21I don't care about your piece.
22:22I know.
22:23I'm tired of it.
22:24You're not a team player.
22:25I'm tired of it.
22:26I don't think these are ready either, Alex.
22:27They're ready.
22:28Anaya, just let me cook without coming over and telling me how to do it.
22:33Right here, Chef.
22:34Anaya, Alexandra, come here.
22:39Ice cold in the center.
22:41Back in the bag.
22:42Come on.
22:43Yes, Chef.
22:44Come on.
22:45If Alexandra up, we both up.
22:47So Alexandra has to get this correct.
22:49Ladies, I want the scallops now.
22:51Walking?
22:52Walking.
22:53Right, ladies, time out.
22:56All of you, come here.
22:57For sake.
22:58They're ice cold again.
22:59Alex, you said you weren't ready.
23:00Was that you, Alexandra?
23:01Yes, Chef.
23:02It's ice cold.
23:03You can just see the color.
23:04It's raw.
23:05Yes, Chef.
23:06Come on.
23:07This is my alma mater.
23:08I am not around today.
23:09Alex, get them in the pan.
23:10Let's go.
23:11This pan is hot as .
23:12Let's go.
23:13If I have to be a leader, I will take charge and I will do it myself.
23:15Walking scallops now.
23:16Let me feel better.
23:17Go.
23:18Yeah?
23:19Yeah.
23:20All right, service, please.
23:21Let's go.
23:22With appetizers starting to move steadily out of both kitchens.
23:25Walking risotto, ready?
23:26Walking some scallops.
23:27That scallop is, like, perfectly cooked.
23:29Right.
23:30Jane, with me, please.
23:31Lisa, with me, please.
23:32Yes, Chef.
23:33I need five minutes.
23:34Five minutes, yes?
23:35Yes, Chef.
23:36Count it down.
23:37Let's go.
23:38All right, service, please.
23:39Let's go.
23:40With appetizers starting to move steadily out of both kitchens.
23:41Walking risotto, ready?
23:42Walking some scallops.
23:43That scallop is, like, perfectly cooked.
23:44Right.
23:45Jayden, with me, please.
23:46Lisa, with me, please.
23:47Yes, Chef.
23:48Chef Ramsay's calling Lisa and Jayden together to begin splitting up the VIP 12 top table.
23:53OK, blue team, you've got two fettuccine, two scallops, two risotto.
23:56And red team, two fettuccine, two scallops, two risotto.
23:58Give me your time, please.
23:59I need five minutes.
24:00Five minutes, yes?
24:01Yes, Chef.
24:02Let's go.
24:03How long on the six top, Lisa?
24:04We're going to do five minutes out.
24:05All right.
24:06We don't have any scallops, Chef.
24:07It's a six top.
24:08Yes, you do.
24:09It's two scallops, two risotto, two fettuccine.
24:11Yes, Chef?
24:12That's correct.
24:13OK, good.
24:15Honestly, I think Alexandra is sometimes in a la-la land, just kind of like, doo-doo-doo-doo-doo.
24:20Drop them quick.
24:21Drop them quick.
24:22Get them in there.
24:23Make sure they're dry.
24:24Really good dry.
24:25I have to keep talking to her.
24:26I have to make sure that she's on her .
24:27All right, start flipping.
24:28Start with that one.
24:29Hey, you talk to me, baby, all right?
24:31Three minutes.
24:32OK, thank you.
24:33About to cook for Johnson & Wells.
24:34Like, this is about to be something great.
24:35I'm ready to walk.
24:36All right, let's walk.
24:37Scallops.
24:38Go.
24:39And I think it's going to be a great menu.
24:40It's super easy.
24:41It's going to be fun.
24:42Blue team, come here.
24:43Yes, Chef.
24:44Look, it's undercooked.
24:45It's ice cold in the middle.
24:46It's undercooked.
24:47It's a 12 top.
24:48Come on.
24:49Yes, Chef.
24:50Get it back in.
24:51You of all people.
24:52Let's go.
24:53I need to make sure that I get it together.
24:54It's Johnson & Wells.
24:55So I want to show them how I can cook.
24:56You know, that I don't get that by Chef Ramsay tonight.
25:00I don't that up.
25:01Walking risotto.
25:02Hey.
25:03Right behind you, I'm going to walk your lobster.
25:04Right behind.
25:05Hey, Red Team, come here, all of you.
25:06I'm not serving it.
25:07It's rock hard.
25:08Yes, Chef.
25:09It's not edible.
25:10Yes, Chef.
25:11Get them going.
25:12Let's go.
25:13Let's go.
25:14Let's go.
25:15Don't let my risotto die.
25:16Come on.
25:17Let's go.
25:18I know that Alex is supposed to be cooking the scallops and lobster for the app station,
25:30but every time I look over, it seems that Anaya has her hands on the pan.
25:35Lobster, how long?
25:36Two minutes, Chef.
25:37No, a minute, Chef.
25:38One minute.
25:39I only need a minute.
25:40I only need a minute.
25:41Not on my alma mater.
25:43Oh, Lord.
25:44Scallops, I'm dying.
25:46Let's go.
25:47Let's go.
25:48Let's go, please, Chris.
25:49Walking scallops.
25:52Henry, Chris, they're still ice cold.
25:55They're still ice cold in the center.
25:58Come on, guys.
25:59All right, Chris, hand and base.
26:00I got a pan right here.
26:01I got a pan right here.
26:02Right here, right here.
26:03Go, go, go, go.
26:04I think Chris is feeling a little extra pressure tonight because he is Johnson & Will's alumni.
26:07Anthony, help him out.
26:08Yes, Chef.
26:09What do you need for me?
26:10What do you need for me?
26:11I'm good.
26:12I'm good.
26:13You good?
26:14Okay.
26:15This just kind of weighs me off.
26:16I'm like, all right, man.
26:17This is all you then.
26:18Go.
26:19Walking scallops.
26:20Walking scallops hurt.
26:22Blue team.
26:23Yes, Chef.
26:24So we've gone from undercooked three times to what?
26:27Overcooked, Chef.
26:28What's happened to you?
26:29This is your culinary university.
26:30Yes, Chef.
26:31Get a grip.
26:32Let's go.
26:33Yes, Chef.
26:34It's obvious that Chris is setting us back.
26:36His scallops got sent back three times.
26:39I mean, some are overcooked.
26:40Some are undercooked.
26:41Yo, you got to hold on.
26:43Chef, I need another one of scallops.
26:46No scallops to sell.
26:48Overcooked scallops.
26:49I don't have any scallops.
26:50I don't have any more scallops.
26:51So I'm running around looking for scallops.
26:52There's no more scallops anywhere.
26:53I can't sell without just scallops.
26:56No scallops nowhere.
26:57I have none.
26:58It's 25 minutes into Johnson and Wales' 50th anniversary dinner.
27:11Chef, I need another one of scallops.
27:13And New Jersey's Chris is shell shocked after running out of scallops.
27:17Where are the scallops?
27:18Chef, I need another one of scallops to sell.
27:19Chef, I need another one of scallops to sell.
27:20Did you look in the back?
27:21Did you look everywhere?
27:22Because if we had enough orders, you can do this.
27:24You shouldn't be out.
27:25How?
27:26Where are they?
27:28Where are they?
27:29Where are they?
27:30Where are they?
27:31Like, I have to pull it together.
27:35Like, I got to get them out as soon as possible.
27:37We're at 90 seconds on that 12 top, guys.
27:3990 seconds heard!
27:40Scallops, how are you looking?
27:42If it's not cooked, I'm not selling it.
27:44I'm sorry.
27:45Let's go.
27:46OK, ready to walk?
27:47Walking.
27:51Finally.
27:52Cows are here.
27:56Go.
27:57The Johnson and Wales 12 top finally receives their appetizers.
28:01And the reviews are overwhelmingly positive.
28:04What?
28:05That was really good.
28:06Juicy, very delicious.
28:08On order, four covers number 23.
28:10Entree to monkfish to steak.
28:12Heard.
28:13Yes, Chef.
28:14I have four minutes out.
28:15Two strip, two monkfish.
28:17Steak.
28:18The abbreviation is steak tonight, OK?
28:20Got it.
28:21OK.
28:22Steak.
28:23Heard.
28:24So steak means filet.
28:25So that means whenever I hear steak, I got to put on a filet.
28:29You ready to walk?
28:30Let's walk.
28:31Let's walk.
28:32Two strip, two monk.
28:33Steak.
28:34Two monkfish, two steak?
28:35Chef, very hot.
28:36I hope so.
28:37It's a kitchen.
28:38Yes, Chef.
28:39Ellie nicely cooked.
28:40Thank you, Chef.
28:41Service, please.
28:42Right.
28:43Fire now.
28:44Two duck, two steak.
28:45Four minutes.
28:46Two duck, two strip.
28:47Oh, .
28:48Or, two steak.
28:49Oh, .
28:50With Ellie feeling the heat on the meat station, in the blue kitchen, Chef Ramsay is firing.
28:56Two monkfish, two steak.
28:57Two monkfish, two steak.
28:58Two monkfish, two steak.
28:59Seven minutes to the window.
29:00All right.
29:01Tonight, Chef Ramsay puts me on meat station solo.
29:03I'm actually feeling pretty good.
29:04I know how to cook a piece of meat, so this is not new for me.
29:06How long, Jada?
29:07On.
29:08Oh, come here, young lady.
29:09Yes, Chef.
29:10Blue team, come here.
29:11How do we forget, first of all?
29:12That was my fault, Chef.
29:13I fired two monkfish, two steak.
29:14Yes, Chef.
29:15Did you not remember the heat on the meat station?
29:16Two monkfish, two steak.
29:17Two monkfish, two steak.
29:18Seven minutes to the window.
29:19All right.
29:20Tonight, Chef Ramsay puts me on meat station solo.
29:21I'm actually feeling pretty good.
29:22That was my fault, Chef.
29:23I fired two monkfish, two steak.
29:24Yes, Chef.
29:25Did you not remember me asking you that?
29:26I do remember, Chef.
29:27That was my fault.
29:28Do you not remember?
29:29Yes, Chef.
29:30Holy .
29:31Five minutes to the window, guys.
29:32Two monkfish, two steak.
29:33I think I was a little too in the zone.
29:36And I was like, where am I?
29:38Jada, I'm asking for leadership.
29:40And so I turned my back and I'm like, silent.
29:43Which proves me one thing.
29:44You can cook, but you can't lead.
29:45That's obvious.
29:46I think we all know that that's not true.
29:49But this is a test.
29:50I'm going to use it as motivation.
29:52Because I know I can lead.
29:53Walking to the window, a chupelé.
29:55Two monkfish.
29:56Heard.
29:57Two boyah.
29:58Behind.
29:59Hot pan, Chef, on your left.
30:03Jada, come here.
30:04Yes, Chef.
30:05Nicely cooked.
30:06Thank you, Chef.
30:07Why are you holding it back?
30:08I don't know.
30:09Yes, Chef.
30:10I do not know.
30:11Hey, young lady.
30:12Yes, Chef.
30:13When you're cooking to finesse like that,
30:14you've got to drive it.
30:15Yes, Chef.
30:16Let's go.
30:17Behind.
30:18Perfectly cooked meat.
30:19Right.
30:20Fish and meat, come here.
30:21It's once again time for both kitchens
30:23to deliver for the special VIP 12 top.
30:26Red team, it's two salmon, two duck, two steak.
30:28Blue team, it's two salmon, two monkfish, two steak.
30:30How long?
30:31Six minutes.
30:32We can do seven.
30:33Let's go.
30:34Seven minutes on the six top.
30:35I definitely think I could have ran fish by myself tonight.
30:38Salmon is going in the oven right now.
30:39I don't know what the Alex is doing.
30:41We're five out on the 12 top.
30:42Five out, heard.
30:43Five out.
30:44Two salmon, two duck, and two strict steak.
30:46Yes, ma'am.
30:47I'm going to show that I'm a leader tonight,
30:49so I'm kind of pushing her aside.
30:50Like, I don't really need the help, but you know,
30:52follow me up and you can be very helpful.
30:55Dania, is there anything I can do for you besides get you sauce?
30:57No, ma'am.
30:58I think I am good.
30:59Dania's pushing me out of the way.
31:02I'm not going to start yelling and pushing her,
31:04fighting with her or being unprofessional.
31:07Alexander, you can't just stand there.
31:09Yes, Chef.
31:10That's not a sign of a leader.
31:11Yes, Chef.
31:12Drive the ticket.
31:13Yes, Chef.
31:14You can't let anyone bully you.
31:16You have to stand your ground, especially here.
31:19Do you need your anything?
31:21No, ma'am.
31:22I think I'm okay right now.
31:23Heard.
31:24And I had definitely successfully bullied Alex
31:26right off that station.
31:28Walking two strip and two duck.
31:30Walking salmon.
31:34Nicely cooked.
31:35Duck is beautifully done.
31:38All right, guys.
31:39I'm walking.
31:40Salmon walking.
31:44Go, please.
31:45Let's go.
31:4612 Top, let's go.
31:47Once again, Johnson and Wales' VIP 12 Top is awestruck by their dishes.
31:52Whoever cooked this, they can give me a run for my money.
31:55And with the big table in the clear.
31:57That's top notch.
31:58Both teams are working on their final entrees of the night.
32:01Walking right now.
32:02Keep it up, guys.
32:03We're going to keep pushing.
32:04Service, please.
32:05It's really good.
32:06Seasoned really well.
32:07This sauce is good.
32:13Thankfully, our esteemed guests from Johnson and Wales extremely happy.
32:18I, however, am not.
32:21Because I know we can be better.
32:22Especially at this stage of the competition.
32:23You're the top 10.
32:28So the winning team tonight.
32:34The winning team tonight.
32:51So the winning team tonight.
32:57Is neither of you.
32:59And it pains me.
33:01We had the same silly mistakes in the red kitchen as we did in the blue kitchen.
33:06It was a mirror image.
33:08Ice cold in the center.
33:10Back in the pan.
33:11Come on.
33:12Ice cold in the middle.
33:13It's undercooked.
33:14The 12 Top.
33:15Come on.
33:16They're ice cold again.
33:17They're still ice cold in the center.
33:18Come on.
33:19Nobody had the edge tonight.
33:21So, red team, blue team.
33:24Head back to the dorms.
33:26And come back to me with two individuals from your team you could do without.
33:30Is that clear?
33:31Yes, chef.
33:32Get out of here.
33:33You know, I wanted to make my school proud.
33:36And I failed.
33:37Miserably.
33:39Well, let's just break it down.
33:42I know I'm going up there.
33:43I'm out there.
33:44But for y'all four, we've got to figure something out.
33:47So now we've got to go down to details at this point.
33:49No?
33:50All right.
33:51Chef, what's on your ass about communication and leadership?
33:54And I think he's harder on me because he knows that I can.
33:56But I think when it comes down to it, the criteria should be overall.
34:00Yeah, overall.
34:01It has to be overall at this point.
34:02Challenges.
34:03You know?
34:04Yeah, 100%.
34:05Yeah, at this point.
34:06Where do we meet that at then?
34:07So what is that?
34:08This is hard, bro.
34:09It is.
34:10This sucks.
34:13So I will take ownership on the fact that I messed up.
34:18I'm going to say just fish station.
34:20I say Alex and Anaya.
34:22Yeah, I guess we should go with fish tonight.
34:25I did salmon and monkfish tonight.
34:28So personally for myself, I didn't have any mess ups.
34:33But that lobster that went up, didn't you cook that one?
34:36Okay.
34:37So myself and Alex then?
34:39Yeah, Anaya has this big ass head right now.
34:46Quite frankly, I bailed fish out.
34:49Everything that came back, I fixed it.
34:51I see right through it, like translucent.
34:54I took leadership and I fixed everything that came back on fish.
34:58But you also didn't really give me a chance to try to fix my mistake.
35:01If you're tanking and you're like falling down.
35:03I wasn't tanking.
35:04When you're not allowed to work your station, it's hard to.
35:07As far as Anaya's behaviors and toxicity goes, I think more and more people every day are noticing it.
35:14I didn't make any mess ups tonight.
35:15So I feel like it's a kick in the nuts for me to go up just because it's a joint station.
35:19Yeah.
35:20That was how it went.
35:21Okay, wait, wait, wait, wait, wait.
35:22You still think that it's you and Anaya?
35:23Yeah.
35:24Blue Team, have you come to a consensus?
35:31Yes, Chef.
35:32Jada, Blue Team's first nominee and why?
35:35Our first nominee, Chef, is going to be Chris.
35:39Tonight he had scallops that got sent back very frequently.
35:46Blue Team's second nominee and why?
35:48Our second nominee, Chef, is going to be Jaden.
35:51What it really came down to, Chef, was a cumulative vote of who we think is one of the weaker chefs
35:54on the team based off everything that we've seen so far in this competition.
35:58Okay.
35:59Red Team, have you come to consensus?
36:00Yes, Chef.
36:01Sydney, Red Team's first nominee and why?
36:03Chef, our first nominee is Alex.
36:05Unfortunately, Chef, we did have scallops and lobster that were sent back multiple times.
36:10off the fish station.
36:11Red Team's second nominee and why?
36:12Chef, our second nominee is Anaya.
36:15Same reason as the first.
36:16Fish station is ultimately what we had the most issues on.
36:19Anaya, Alexandra, Chris, Jaden, step forward, please.
36:22Let's go.
36:23Let's go.
36:24Let's go.
36:25Let's go.
36:26Let's go.
36:27Let's go.
36:28Chris, cooking for your school.
36:29What the happened tonight?
36:30Chef, first of all, it's embarrassing that I did that to my school.
36:31That's not who I am.
36:32That does not represent Jocelyn Wells or myself.
36:33I literally have to own it.
36:34I dropped the ball.
36:35Jaden, why are the blue team casting you as someone that's the weakest?
36:36It really does not represent me and why.
36:37Chef, our second nominee is Anaya.
36:38Chef, our second nominee is Anaya.
36:39Same reason as the first.
36:40Fish station is ultimately what we had the most issues on.
36:41Anaya, Alexandra, Chris, Jaden, step forward, please.
36:42Let's go.
36:43Chris, cooking for your school.
36:44What the happened tonight?
36:45Chef, first of all, it's embarrassing that I did that to my school.
36:47That's not who I am.
36:48That does not represent Jocelyn Wells or myself.
36:50I literally have to own it.
36:51I dropped the ball.
36:52Jaden, why are the blue team casting you as someone that's the weakest?
36:57It really just came down to the couple of challenges, Chef.
37:00Do I agree with it?
37:01No.
37:02So in your mind, who's weaker than you?
37:03Chef, when it comes down to service, I would say Henry.
37:06He's not as vocal as me.
37:07He doesn't communicate as well as me.
37:09And at the end of the day, challenges is not what's going to run the kitchen.
37:12It's leadership.
37:13That's right.
37:14I'm looking for a leader.
37:18Aniyah, tell me, from your perspective, what the happened?
37:21Chef, I sent perfect proteins.
37:23Every protein that came back, I also fixed.
37:25I took control.
37:26So you didn't deliver me a raw lobster?
37:28No, Chef.
37:29So, Alexandra, I just want to be clear.
37:31That was all you.
37:32I can't say that it was all me due to the fact that I wasn't trusted to finish anything myself.
37:38Aniyah.
37:39Yes, Chef.
37:40Were you micromanaging?
37:41No, Chef.
37:42I think that accountability matters.
37:45And I think the reason I've been up here so much is because I'm not afraid to be accountable.
37:49And a leader has to be accountable.
37:51And I don't think that a true leader trashes people behind their backs, makes fun of them behind their backs.
37:57And to me, skills can be honed.
38:00Finesse can be honed.
38:01But you cannot teach character.
38:03And a true leader has character and treats other people with respect, regardless of how they feel about them.
38:08Is that toxic in the routine?
38:09Yes.
38:10Finesse can be honed.
38:11Finesse can be honed.
38:12But you cannot teach character.
38:13And a true leader has character and treats other people with respect, regardless of how they feel about them.
38:30Is that toxic in the routine?
38:31Yes.
38:32Ellie, is that toxic?
38:39I do think that there are problems in the red team.
38:42Yes, Chef.
38:43Explain, Ellie.
38:44I think that there is a lot of hostility and a lot of sideways, under the breath, or just whack comments that are made.
38:52Who's making whack comments?
38:53Who is that?
38:54I feel like Anaya talks a lot of out of place, Chef.
38:57Anaya?
38:58There's a lot of comments.
38:59Yes, Chef.
39:00Oh, my God.
39:02Sydney, is this toxic environment true?
39:05Chef, I do feel like there is hostility within the red team on occasions, for sure.
39:11And who's the culprit?
39:17It starts with Anaya, Chef.
39:19Anaya?
39:20Yeah.
39:21Yes, Chef.
39:23There are people on the team, or that used to be on the team, who felt like they couldn't speak up.
39:28Why couldn't they speak up?
39:29They watched me get bullied the first few days I was here, and they didn't want it to happen to them.
39:33Oh, my God.
39:34Anaya.
39:35Regardless of what they're saying about me, Chef, it's not true.
39:38I stand true to where I am.
39:39This is a competition.
39:40I am one of the best chefs here, and I'm ready to fight.
39:47My decision is...
39:48Jaden and Anaya.
39:54Both of you, get a grip, back in line.
39:57Yes, Chef.
40:00The person leaving Hell's Kitchen is...
40:05Alexandra.
40:06First of all, I appreciate your passion.
40:09Let's get it absolutely clear.
40:10But you yourself said to me recently, Chef, if I screw up again, it'll be my time to leave Hell's Kitchen.
40:17Yes, Chef.
40:18And tonight, you did just that.
40:20Please, give me your jacket.
40:21It's been a pleasure.
40:24And I'm sorry about the hostility.
40:25Me too.
40:26Good luck, you guys.
40:27Appreciate the effort.
40:28Bye, Alex.
40:29Bye, Alex.
40:30Red Team, a warning to you all.
40:32I never want to hear about a toxic environment amongst you again.
40:38The one thing I maybe did here is that I gave my other teammates on the Red Team the courage to advocate for themselves.
40:44Tonight, I think they spoke the truth, and I hope it's a wake-up call for Anaya.
40:49After tonight, I don't know if the Red Team's going to be able to stay out of the drama, but if they're smart, they will.
40:54Chris.
40:55Yes, Chef.
40:56Young man, you're on thin ice.
40:57Yes, Chef.
40:58Back in line.
41:00One of you is going to bring a championship home to their state.
41:05Stop worrying about the being best friends.
41:08Just being the best that you are.
41:10Is that clear?
41:11Yes, Chef.
41:12Then get out of here.
41:13To hear the entire team, like, essentially say I'm, like, a toxic person, I'm like,
41:18going forward, it just kind of seems like they're trying to get me out of here.
41:23Maybe I'm turning into the next Alex, but unlike Alex, I'm not taking it personally.
41:29Alex was definitely a martyr tonight.
41:31Chef Ramsay knows that Anaya is a bully, and now the bear has been poked.
41:36She's going to rampage.
41:38Take a step back.
41:39That's what it is.
41:40That's what you don't do.
41:41OK.
41:42It's a common fact that I'm friendly with Anaya.
41:44I mean, is she very strong-minded?
41:46Yes.
41:47Is she always the nicest person?
41:49No.
41:50But who gives a if you have any friends in this competition?
41:53All I'm worried about is being the next winner of Hell's Kitchen.
41:57I never want to see the competition spirit turning into something negative.
42:00So I admire Alexandra for having a voice against bullying.
42:04I just wish her ability in the kitchen had been equally strong.
42:13Next time on Hell's Kitchen, Battle of the States.
42:16Get out of here.
42:17I can only classify Anaya as being a bully.
42:19Will the fallout from elimination?
42:21She's a mean girl bully.
42:23Oh, I hate mean girls.
42:24Be a wake-up call for Anaya.
42:26You think I'm hostile, Jada?
42:29And cause her to turn over a new leaf.
42:31Sid, if you need help, let me help you.
42:33You want aromatics in it?
42:34Yes, please.
42:35Thank you, Anaya.
42:36Yes, ma'am.
42:37Whatever you need, let me know.
42:38Or is it all just a calculated ploy?
42:40What do you need from me?
42:41Just face these.
42:42I'm ready to murder these bitches.
42:44It's good.
42:45New York's trip.
42:46I can walk.
42:47As she puts into action her plan to get revenge.
42:50Ali, it's rare.
42:51Look at me.
42:52That's not cooking with passion.
42:53You know and I know.
42:54Mmm.
42:55Prepare to get annihilated.
42:57Stop it.
42:58That was good.
42:59Until next time on Hell's Kitchen, Battle of the States.
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