Hells Kitchen - Season 24 Episode 12 Battle for Black Jackets
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
Category
🎥
Short filmTranscript
00:01Previously on House Kitchen Battle of the States.
00:04Let's go.
00:05Come on, guys.
00:06Teams competed in a tag-team Chinese cuisine challenge.
00:09Switch! Let's go!
00:11Designed to test their creativity
00:13and their communication skills.
00:15I got all your components. Everything is over there.
00:17Take your chicken off.
00:18Guest Judge Buda Lowe loved Jada's dumplings.
00:22It's really beautiful. You have to go to the blue team.
00:24And Lisa's sweet and sour duck.
00:27Definitely get into the sweet and sour flavors.
00:29We'll be going to the red team.
00:30Well done.
00:31But with the score tied, it was Ellie's...
00:33Hand-seared soy sauce prawn.
00:35Overall, the flavor is definitely that.
00:37We're going to the red team.
00:38Thank you so much, chef.
00:39...that brought home the win for the red team.
00:42Yes!
00:43That night at the special charity night dinner service.
00:47Stop.
00:48Anthony, blue team, come here.
00:50Anthony's attention to detail was disappointing.
00:53Count the plates.
00:54One more plate.
00:55Jaden's failure to delegate...
00:57Come on, Jaden. Talk. Talk.
00:59...had 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.
01:06...Lisa...
01:07Go, go, go.
01:08...and Ellie...
01:09Coming up right now.
01:10...led the red team to victory.
01:11Congratulations.
01:12Thank you, chef.
01:13Thank you, chef.
01:14The blue team lost, and Henry nominated...
01:16Anthony.
01:17...and...
01:18Jaden.
01:19Chef Ramsay decided to say farewell to...
01:21Jaden.
01:22Good night.
01:23...ending his dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino in
01:29Connecticut.
01:32And now, the continuation of Hell's Kitchen.
01:35Get out of there.
01:36Yes, chef.
01:37Yes, chef.
01:38Brutal.
01:40Whew.
01:41I'm definitely relieved I didn't get eliminated.
01:43I've tried my hardest throughout this entire competition.
01:45I'm not gonna let up right now, that's for sure.
01:47That was a rough one.
01:48...
01:57That's too much onion.
01:58It's only like a little potato.
01:59Jada, you're not putting all that in there.
02:01Don't it up, Jada.
02:02I'm just confused.
02:03I'm scared to get yelled at, chef.
02:05I just wanna do right by you.
02:06Two ass, young lady!
02:07Two ass!
02:08Jada 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.
02:19Two ass, young lady!
02:21I wasn't expecting to make friends walking into here.
02:24To just have somebody that you truly can talk to, you know, and truly can lean on, it's
02:29been quite a blessing.
02:30Turn the pan down, bitch.
02:31Shut up.
02:33Come on.
02:34Come on.
02:35Come on.
02:36Come on.
02:37Come on.
02:38Come on.
02:39Come on.
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.
02:56Because if your door opens, you'll be crowned season 24 Hell's Kitchen champion.
03:03Did someone say champion?
03:07Please welcome everybody, WWE superstar Big E.
03:12Wow.
03:15You've won the triple crown.
03:17Yes, sir.
03:18WWE champion.
03:19Intercontinental champion.
03:20Come on, Big E.
03:21Do you not leave anything else for somebody else to win?
03:23I won it all.
03:24I won it all.
03:25Yes, sir.
03:26If I was a wrestler, I feel like my wrestling name would be The Chef.
03:28Just The Chef.
03:29I'm The Chef.
03:32Lil Red.
03:33She ain't messing around.
03:35Welcome to the gun show.
03:37Look at these flimsy arms.
03:41It might be Captain .
03:42I mean, I'm at work, you know what I mean?
03:44Like, you know, I give Chef Ramsay a run for his money.
03:48My wrestler name would be Sweetness.
03:51With a flag and cape and everything.
03:53I don't know.
03:54I didn't really bring the guns today because I signed a waiver saying no weapons.
03:58But, you know.
04:00Ugh.
04:02What does it take to become a legend and an amazing champion?
04:05Chefs, it takes discipline, it takes determination, and it takes a lot of focus.
04:11Big E, thank you for your insight.
04:12And what it takes to be a champion.
04:14Did someone say champion?
04:16Please welcome WWE superstar Liv Morgan.
04:20Liv Morgan?
04:21What is going on right now?
04:23Are we gonna get a live wrestle match in front of us?
04:26Because I'm here for it.
04:29How do you stay on top of your game?
04:31A high level of commitment, a constant want for improvement, and always staying at the cutting edge of your game.
04:39Hang on a second!
04:40Oh, .
04:41What the f*** is happening?
04:42Bruins sermon!
04:43Mads!
04:44It's 8 in the morning, this guy's busting through drywall.
04:45Hang on a second!
04:46I haven't even had coffee yet.
04:47Yeah!
04:48Hell yeah!
04:49I'd let him take my lunch money.
04:50Are you kidding me?
04:51Don't champions wear black jackets.
04:52That's right, chefs.
04:53It's time for black jackets.
04:54Yeah!
04:55Come on!
04:56Oh!
04:57Oh!
04:58Oh!
04:59Oh!
05:00Oh!
05:01Oh!
05:02Oh!
05:03Oh!
05:04Oh!
05:05Oh!
05:06Oh!
05:07Oh!
05:08Oh!
05:09Oh!
05:10Oh!
05:11Oh!
05:12Oh!
05:13Oh!
05:14Oh!
05:15Oh!
05:16Oh!
05:17Oh!
05:18Oh!
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.
05:30Now, after each challenge, one or maybe two of you
05:33will 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.
05:46Chefs, as professional wrestlers who travel all across the country all year round, we're
05:51constantly trying new delicious flavors that are unique to their region.
05:56We know each of you are here representing a different state, so for your first challenge,
06:00Chef Ramsay would like you to create a dish that best celebrates your state.
06:05So, you better make sure they're big, bold, and undeniable.
06:10You've all got 45 minutes to put your state on a plate.
06:14Your 45 minutes...
06:16Starts now!
06:17Let's go!
06:22Jay, am I telling you what you're making?
06:23Yes, sir.
06:24I am making roasted snapper on top of like a crispy fingerling potato salad.
06:30This is Florida on a plate.
06:32I mean, the beautiful citrus that grows in Florida.
06:35And you can't say you're from Florida if you've never cooked red snapper before.
06:39It's just that one little piece right there.
06:41There we go.
06:42This dish is 100% an honor to my dad.
06:45No matter how late he worked, my dad never failed to make it a point to take me to the store
06:50to 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?
07:01Chef, I'm going to be doing bone-in pork chop and then some pickled asparagus.
07:06I wanted this because the colors are very tan, grays, reds.
07:10It looks like the desert landscape.
07:12Okay.
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.
07:22What's this?
07:23The sauce?
07:24This is just the start to this kind of glaze for this pork belly.
07:27Cool.
07:28I'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, yep.
07:39Boil for like 15 minutes and then I'll pat dry, fry.
07:42I want to kind of make them proud on this one.
07:44So, I got to pray to the Iowa Pork Council, which is a real thing, by the way.
07:49Is this very Carolina?
07:52I mean, the rice, yeah.
07:53Yeah, the rice, we hunt a lot.
07:56So, I'm very used to eating venison.
07:57As a kid growing up in North Carolina, my dad and I would hunt in the winter and we'd eat
08:02venison and rabbit all year long.
08:05This dish is basically an ode to my father.
08:09He might cry when he sees this, honestly.
08:12That's beautiful.
08:14Take that off the heat.
08:15Awesome.
08:16Tell me what you're making today.
08:18All right.
08:19So, it's like a Texas barbecue plate.
08:20So, I'm going to do a coffee crusted rib eye and then I'm going to do a barbecue mole.
08:24Texas is such a melting pot.
08:26I'm going to try to incorporate some of the great different cultures that we have in Texas.
08:31I got to do the Lone Star State proud.
08:33Mole, mole, mole, mole, mole.
08:35Barbecue sauce.
08:38Y'all are at about 16 minutes left, okay?
08:4016 minutes.
08:4116 minutes hurt, Chef.
08:42Make sure you wash your hands because you're allergic to scallops, right?
08:44Yeah, severely, Chef.
08:45I'm allergic to shellfish, but I'm doing an almond-crusted scallop dish because I want to live on that edge.
08:51Mind if I take a little bite?
08:52Oh, yeah.
08:53Since you can't taste it.
08:54I know, right?
08:55Working in Temecula in California, I found myself with this Japanese chef inspiring me to face my fears.
09:06Is it okay?
09:07Yeah.
09:08Is it weird?
09:09No.
09:10Okay, cool.
09:11I 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.
09:19Make sure you nail your proteins, yeah?
09:21Yes, Chef.
09:22Growing up in Delaware, my pop definitely made a lot of salmon and yellow rice.
09:27So today I am making pan-seared salmon with a saffron risotto and lobster sauce American.
09:34It certainly is yellow.
09:35Yes, Chef.
09:36Is that a bad thing, Chef?
09:41My risotto has to be cooked perfectly.
09:43The black jacket's on the line.
09:4530 seconds.
09:46Let's go.
09:47Walking.
09:48Behind.
09:49Third.
09:50Come on, Henry.
09:51Yes, Chef.
09:52Good.
09:53Anthony, well done.
09:54Thank you, Chef.
09:55Let's go.
09:5610, 9, 8, 7, 6, 5, 4, 3, 2, 1.
10:05Well done.
10:06Now, we're going to begin with Sydney.
10:11Come on, Syd.
10:12I'm feeling super confident about my dish.
10:17It 100% represents my state of North Carolina.
10:20OK.
10:21Sydney, describe the dish, please.
10:22I have a herb and pine nut crusted venison tenderloin.
10:25Mm-hmm.
10:26A fig red wine demi.
10:28Hunting 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.
10:37The crust is delicious.
10:39Thank you, Chef.
10:40I love that harmony between that sort of richness, the gaming, with the fig and the jam.
10:43It's such a shame because it's flavorsome.
10:45It's just a touch overcooked.
10:46Really good job.
10:47Thank you, Chef.
10:50Well done.
10:51Up next, Anthony from Iowa.
10:53Let's go.
10:54I think my dish looks sexy.
10:56Let's go, baby.
10:57Iowa.
10:58Right.
10:59Anthony, describe the dish and give me the connection, please.
11:00So today I did a sweet and spicy pork tostada pork belly.
11:03This 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.
11:09The cook on the pork belly, I boiled it and fried it.
11:11It's tossed in a sweet and spicy gochujang soy sesame oil.
11:16It's a tough one because the pork belly is just on the verge of being a touch tough.
11:20Traditionally, these things are sort of braised for hours.
11:23Yes, Chef.
11:24I think it's a nice personal connection.
11:25Thanks, Chef.
11:26It's certainly elevated.
11:27Well done.
11:28Thank you, Chef.
11:29Appreciate it.
11:30Up next, Anaya from Delaware, please.
11:33Let'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?
11:56But be super careful with the saffron.
12:01Yes, Chef.
12:02Because it doesn't need such a pungent, sort of bright saffron flavor.
12:07Up next, Ali, let's go.
12:10I made a beautiful landscape portrait of Nevada out of food.
12:15Call me Eli Picasso.
12:17So today I made for you a maple glazed bone-in pork chop, a romesco sauce, a spiced cashew crumble,
12:24and a pickled asparagus.
12:26This concept came from the landscape of Nevada.
12:29I wanted to emulate that desert scenery with the sand.
12:33The pork's cooked beautifully.
12:35It's a really good dish.
12:36Does it need the sand?
12:37Not really, but everything on this plate works, and it harmonizes beautifully.
12:42Thank you, Chef.
12:43Back in line, please.
12:45Yes, Chef.
12:47Henry, let's go.
12:50I've got an idea.
12:51I'm going to get some form of steak, and lo and behold, yes.
12:53Yes, Chef.
12:54So we have a coffee-crusted ribeye, and I did a barbecue mole with Mexican-style street corn.
12:59Mmm.
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.
13:06Yes, Chef.
13:07It's a really good dish.
13:08Thank you, Chef.
13:11I've just tasted five of really good dishes, and I'll be honest, there's one dish that I'd
13:16like to give a black jacket to.
13:17I've just tasted five of really good dishes, and I'll be honest.
13:30There's one dish that I'd like to give a black jacket to.
13:32That jacket's going to.
13:33Ellie, well done.
13:34Good job, Ellie.
13:35Really well done.
13:36That dish was delicious.
13:37Thank you, Chef.
13:38You're about to enjoy the stunning, beautiful black jacket loud.
13:39Thank you, Chef.
13:40Good job, Ellie.
13:41Good job, Ellie.
13:42Good job, Ellie.
13:43Good job, Ellie.
13:44Good job, Ellie.
13:45Good job, Ellie.
13:46Good job, Ellie.
13:47Good job, Ellie.
13:49That dish was delicious.
13:51Thank you, Chef.
13:52You're about to enjoy the stunning, beautiful black jacket loud.
13:56Thank you, Chef.
13:57Good job, Ellie.
13:58Good job, Ellie.
13:59Good job, Ellie.
14:03I did it.
14:04I represented me.
14:05I represented Nevada.
14:07And I can't wait to go home to my little brother,
14:09because he's going to be able to watch his big sister win a black jacket.
14:16Holy .
14:22This black jacket loud is insane.
14:28Vitamix.
14:30Thank you, thank you, thank you.
14:31I promise you I will make the most amazing things in this Vitamix.
14:37Oh, my.
14:40Right, up next, Jada, let's go.
14:42Chef, I am so nervous.
14:44I can't even feel my toes right now.
14:46All right, Chef, so this is Florida on a plate.
14:48It's going to be red snapper that was seared in a pan and then butter basted.
14:51And then we've got like a crushed fingerling potato salad, if you will.
14:54And why this fish?
14:55My dad, he's a fisherman, so every time he'd have a mangrove or he'd have a red snapper,
14:59bring it home for me and I'd fillet it up.
15:01Yeah, visually it's enticing.
15:02The snapper's an ugly fish, and so you've elevated that.
15:05And you've got that sort of Florida sort of citrus note coming through.
15:08Yes, Chef.
15:09That really good dish.
15:10Back in line, please.
15:11Thank you, Chef.
15:12Mmm.
15:13Up next, Lisa, let's go.
15:14Chef.
15:15I have a deadly allergy, but I need this black jacket.
15:18So I'm hoping that I nail it, because obviously I can't taste it.
15:22It's almond-crusted scallops, coconut curry sauce, black rice tossed in some fresh herbs.
15:29This dish was actually inspired off of a chef that took me in in Temecula.
15:34I was always scared of working with seafood.
15:35I thought I was going to have an allergic reaction, but he and I worked on this dish,
15:39and it was beautiful.
15:40Wow.
15:41So you can never eat this dish?
15:42No.
15:43Never.
15:44Flavours are absolutely bold.
15:46Rice needs another 60 seconds.
15:48Yes, Chef.
15:49But it's you.
15:50And kudos for cooking something that you can't taste, and nailing the cook.
15:55Thank you, Chef.
15:56Great job.
15:57Thank you, Lisa.
15:58Good job, Lisa.
15:59Wow.
16:00I've got one more jacket to give out in this round.
16:07The next recipient of the black jacket, Jada.
16:12Oh, yeah.
16:13Well done.
16:14Thank you so much, Chef.
16:15Thank you so much, Chef.
16:16The dish was flawless.
16:17Thank you so much.
16:18And absolutely delicious.
16:19Good job, Chef.
16:20Thank you, Chef.
16:21Thank you, Chef.
16:22I cannot believe this right now.
16:23Knowing that I got the second black jacket, like, the youngest chef in this competition.
16:30What's up, bitch?
16:31My dad would be so proud of me right now.
16:36Oh!
16:37Oh!
16:38Oh, my God!
16:39Oh, my God!
16:40Oh, my God!
16:41Oh, my God!
16:42Oh, my God!
16:43Oh, my God!
16:44Oh, my God!
16:45Oh, my God!
16:46Oh, my God!
16:47Oh, my God!
16:48Oh, my God!
16:49Oh, my God!
16:50Yes, Chef!
16:51In your last challenge, you pay tribute to your state.
16:54For your next big challenge, we're going to pay tribute to our host state, Connecticut.
17:00Chefs, when you think about Connecticut cuisine, you think about seafood instantly.
17:05But Connecticut is also known for pizza.
17:10That's right.
17:11Legendary pizza.
17:12Lunar pizza.
17:13Sally's abits.
17:14Frank Pepe's.
17:15And, of course, the iconic mystic pizza.
17:19You'll be making an incredible elevated pizza.
17:23Get creative.
17:24Got it?
17:25Yes, Chef.
17:26Good.
17:27You've got 30 minutes.
17:28And your time starts now.
17:31Let's go, guys.
17:33Remember the brief, y'all.
17:35Creative, elevated.
17:36Yes, Chef.
17:37Look, look, look.
17:39We have these pizza ovens turned all the way up for y'all, okay?
17:44Is it a pizza challenge?
17:46What'd you grab?
17:47All right, so I'm doing a little, like, clam malted leek pie.
17:52A lot of pizza chefs in New York kind of are like, oh, if you put clams on something, it's not a pizza.
17:57Like, no that, dude, because clam pizzas are the best.
18:02Honestly, I kind of dig what Anthony's doing, like, clams.
18:05But those have to be perfectly cooked.
18:12I don't make the pizza at my house.
18:13My fiance makes the pizza.
18:15So I'm just going to stick to my favorite pizza.
18:17Render down chorizo.
18:19You have fresh avocado on there.
18:21You're going to have a nice marinara as the base.
18:24It's basically like a pizza taco combination.
18:26It's bomb.
18:27Too spicy?
18:28No, I like the heat.
18:29Hurts, Chef.
18:30See, like, Lisa's sauce looks really nice.
18:33You have an idea of what you're doing, Anaya?
18:35Um, so it's mushroom, a little bit of truffle.
18:38So you're doing a traditional pizza then, huh?
18:41Yes, but elevated, Chef.
18:42Sausage and mushrooms?
18:43Sausage and mushrooms.
18:44Elevated, Chef.
18:45Okay.
18:46Elevated.
18:47I promise.
18:48I'm elevating it.
18:49I hope.
18:50Elevated.
18:51How the hell do you elevate a dough disc?
18:54I have no idea what I'm doing.
18:56My knives.
18:57She seemed out of her element.
18:59Anaya is so cocky that she was so thrown
19:03that she didn't get a black jacket off the bat.
19:06And I see with her.
19:08God, I lost my train of thought.
19:10I think I can call my local pizza shop
19:13and have that same pizza delivered to my house.
19:16Don't make me nervous.
19:1815 minutes.
19:19Heard that.
19:2015 minutes.
19:21You're halfway there.
19:22I used to work in pizza shops, so let's go.
19:25Oh!
19:26Hey!
19:27Hey!
19:28Buongiorno!
19:29What are you doing with the figs?
19:31So the figs, I'm gonna red wine braise.
19:33I'm gonna do whipped ricotta with preserved lemon and truffle oil.
19:37And then to take it to a next level, I want to red wine braise figs.
19:43Elevated.
19:44Yes, Chef.
19:45All right, Syd, come on.
19:52This is the most important pizza I've ever made in my life.
19:58Shrimp and goat cheese?
19:59Yeah, it could work.
20:01I love shrimp pizza.
20:03Marino would probably tell me that it's not pizza,
20:05and it's not Italian, and I disgraced Italy.
20:08But we're not in Italy right now.
20:10Out of the way.
20:11Everything out of the way.
20:13Two and a half, guys.
20:14Let's go.
20:15Get those pizzas in.
20:17Let's go, guys.
20:18Two and a half minutes!
20:21Careful, careful.
20:25Anthony, that's gonna go quick, dude.
20:28Anthony, go back!
20:29Anthony, go back!
20:30I'm trying to kind of do multiple things at once.
20:32I have the pizza in.
20:33It's cooking.
20:34I'm gonna turn my attention to this salad garnish.
20:37It's gonna burn.
20:38Why are you walking away, Anthony?
20:40You should never walk away from a pizza inside of a pizza.
20:43Go, go, go, go, go, go, go!
20:46Pardon me.
20:47Excuse me.
20:48I gotta grab mine.
20:49Wait, wait, wait.
20:50Why were three people in that oven?
20:52I gotta rotate it.
20:53It's a total traffic jam at this pizza oven, man.
20:56Like, my pizza's kinda just overcooking in there.
20:58I'm worried about my pie.
20:59Oh, my God.
21:00Anthony, me.
21:01Man, this is a little too charred.
21:06It's kind of a nightmare.
21:08Check the bottom.
21:12Check the bottom.
21:13Oh, my God.
21:14Anthony, this is intense.
21:27Man, this is a little too charred.
21:32It's kind of a nightmare.
21:34Check the bottom.
21:36That burnt.
21:37I'm a little bit nervous about this one, but maybe I can save this.
21:41You know, I don't have any time.
21:42I gotta roll with it.
21:43Last two minutes.
21:45Oh, my God.
21:46Sydney, you haven't even cooked your pizza.
21:51What the ?
21:52I hate this.
21:56Come on, Sydney.
21:57I need you here in black jackets with me.
22:00I am so worried.
22:01Get your pizza all the past.
22:03Please, please, please.
22:0430 seconds to go.
22:07Walking hot.
22:08Behind you.
22:09Hot.
22:10Y'all are making me nervous floating around with these pizzas.
22:12Oh, my God.
22:13If someone drops their pizza, I'm crying.
22:1415 seconds to go.
22:16Finishing touches, ladies.
22:17You got this.
22:18I can't wait.
22:19There you go, Lisa.
22:20There you go.
22:2110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
22:25Well done.
22:26Oh!
22:27Right.
22:28Everybody happy with their pizzas?
22:29Yes, Chef.
22:30Good.
22:31Let's start with Lisa.
22:32Let's go.
22:33Chef.
22:34Please.
22:35I'm hoping Chef Ramsay loves avocado.
22:36I'm hoping he loves fresh cilantro.
22:38Or else it's R.I.P.
22:40.
22:41Rest in pizza, literally.
22:42All right.
22:43Describe the pizza, please.
22:44From being California, we love avocado and everything.
22:45So I did chorizo and avocado, spicy marinara.
22:48You also have cojita cheese, cilantro, and green peppers.
22:50I thought it was a little bit sort of plain Jane to me.
22:52All right.
22:53All right.
22:54All right.
22:55All right.
22:56All right.
22:57All right.
22:58All right.
22:59All right.
23:00All right.
23:01All right.
23:02All right.
23:03All right.
23:04All right.
23:05All right.
23:06All right.
23:07All right.
23:08All right.
23:09All right.
23:10So I was sort of plain Jane to begin with, but I got the essence of the sort of Spanish
23:13influence there.
23:14And the avocado, the tortilla cheese with the sausage.
23:17Delicious.
23:18Really good indeed.
23:19Good job.
23:20Thank you, Chef.
23:21Really good job.
23:22Wow.
23:23What a start.
23:24All right.
23:25Next up, let's go for Henry's pizza.
23:26Let's go.
23:27My pizza, it just represents me.
23:28It's not overly complicated, but it also is elevated for sure.
23:32And that's what I'm hoping to have come across for judging.
23:35What do we have, Henry?
23:36All right.
23:37So what we have is whipped ricotta and preserved lemon with prosciutto, red wine braised figs,
23:43and balsamic braised red onion.
23:45I think you've got a really nice Tuscan sort of rich pizza, but you have to be very careful
23:50when you add figs that are soaking wet.
23:52Yes, Chef.
23:53It just makes everything soggy.
23:56The worst thing in the world is soggy pizza.
24:01It's all about attention to detail.
24:03So, one little nick is like, hmm, hmm.
24:10Not looking too good for Henry.
24:12Next up, let's go for Anthony's pizza.
24:14Let's go.
24:15Chef.
24:16The other pizzas look meh.
24:17You know, they all kind of look underwhelming.
24:19They look pretty simple.
24:20I feel like I definitely took the biggest risk.
24:22I know it's going to taste good.
24:23I'm just really hoping it's not too dark.
24:25So, I did a white sauce.
24:27Yeah.
24:28A little bit of ricotta folded in.
24:29Some guanciale, Calabrian chili, clam.
24:32Clams, where are they?
24:33The clams are chopped up.
24:34I chopped them up a little smaller so that you kind of get them on the whole pie.
24:37Um, it's harder to take the clams.
24:40And underneath, it's very, very dark.
24:43You know, that mouthful there for me was just pure burnt flavor.
24:47Yes, Chef.
24:48Which is such a shame, because I love the ingredient combination.
24:50Thank you, Anthony.
24:51Thank you, Chef.
24:52Thank you, Anthony.
24:53What a shame.
24:54, man.
24:55I couldn't have that up any worse, could I?
24:57Looks like the pizza challenge isn't going to be earning me a black jacket today.
25:00That's for sure.
25:01Right.
25:02Next up, Sydney.
25:03Let's go.
25:04Let's go, Sydney.
25:05I'm looking at everyone else's pizza going.
25:07My pizza doesn't have a lot going on.
25:09I, I, I'm completely left field compared to everyone else.
25:13Describe it, please.
25:14Chef, today I have a bechamel base as my sauce, shrimp as the protein, and a little braised
25:21fennel topped after cooking with some avocado.
25:23Mm-hmm.
25:24It looks mineralistic.
25:25Yes, Chef.
25:26A lot of the constructive criticism given to us throughout the competition is simplicity
25:29is best.
25:30I'm trying to learn from what I've been told.
25:32You look at it immediately thinking it's a little bit underwhelming because there's
25:35not much going on.
25:36But, uh, it is, it's good.
25:38It's a nice lightness.
25:39It's a sort of fragrant pizza.
25:41And it's cooked beautifully.
25:42Great job.
25:43Thank you, Chef.
25:44Wow.
25:47Anaya, let's go, please.
25:49Am I looking up to the pizza gods at this point?
25:51Like, please get me a black jacket pizza gods.
25:54Please.
25:55Describe the pizza, please.
25:57Uh, so, Chef, for you today I have a take on mushroom and sausage pizza.
26:01Right.
26:02It has a little bit of red wine braised tomato on there, some fresh sliced red onion, and
26:08I finished it with truffle oil and, uh, fresh thyme.
26:11Um, I thought the tomatoes was a bit of an afterthought.
26:14But the way you've blistered them is really nice because it sort of purees in that sort of
26:18second burst of vibrancy in your mouth.
26:20But it's a good pizza and also the crust.
26:22It's lovely.
26:23Really good job.
26:24Thank you, Chef.
26:25My fingers and toes are crossed at this point because I don't want to do another challenge.
26:31The chef who's earned the next black jacket is...
26:39The chef who's earned the next black jacket...
26:54Jada, someone's going to walk in.
26:58Is...
26:59Sydney, congratulations.
27:00Really good job.
27:01Chef.
27:02That pizza was delicious.
27:03Thank you, Chef.
27:04Congratulations.
27:05Thank you, Chef.
27:06Thank you so much.
27:07Head over to the black jacket lounge.
27:08I got a black jacket.
27:09I got a black jacket!
27:10No one's in here.
27:11Thank you, my God!
27:12Oh, my God!
27:13Oh, my God!
27:14Oh, my God!
27:15Oh, my God!
27:16Oh, my God!
27:17Oh, my God!
27:18Oh, my God!
27:19All right.
27:20Let's do it.
27:21All right.
27:22That pizza was delicious.
27:24Thank you, Chef.
27:25Congratulations.
27:26Thank you so much.
27:27Head over to the black jacket lounge.
27:28I got a black jacket.
27:30I got a black jacket!
27:31I'm trying so hard to not cry but
27:41damn does this jacket look good on me
27:51hey look what you got baby
27:54you got a pizza oven and a Vitamix
27:57the next black jacket goes to
28:12Lisa well done really well done
28:19enjoy the lounge you deserve it
28:27dream come true baby I'm in shock I just
28:35want to make it the black jacket so I
28:36could show my daughter my fiance but I
28:39could do I was going through like a
28:42rocky slope in my life a little bit I
28:44have to have my daughter of you know
28:46losing confidence and thinking that I
28:48wasn't gonna make it in my career and
28:50this is the opportunity telling you not
28:52to give up so you know I'm very thankful
28:54for it for sure right all three of you get
29:01yourselves back in the game Sydney gets her
29:04jacket I'm blacked out I hear Lisa gets her
29:07jacket I'm blacked out so I have to cook
29:09again pizza saffron we have one more
29:14challenge and one black jacket left for your
29:20final black jacket challenge you'll all be
29:23cooking with the same seven ingredients
29:26apple mustard greens elk tenderloin rhubarb
29:33Idaho potatoes crown royal and finally almonds
29:39it's up to you what you do with it but what I want to do is see your imagination
29:43your 45 minutes start now I worked with these ingredients separately never together it's going to be challenging but this is it this is the final dance the final song I'm gonna are you going over there Henry okay I'm gonna cook my ass off and hopefully the culinary gods will smile upon me you have to use all of your ingredients right yes chef
30:09come on anna you know what you're doing girl power I wouldn't even know what I'm doing
30:16I know that's hard yeah rhubarb potato all of those what's difficult about
30:24having to use the same ingredients as your
30:25competitors is that we all have to kind of make this dish our own so whoever
30:29elevates this dish to a different level and that's who's gonna win I'm gonna
30:33switch it up with the potato I'm gonna draw a little bit on my Michelin
30:37background for this dish that's what kind of made me stand out this entire competition
30:41this last black jacket's on the line so now or never for showing finesse you know okay anthony
30:47all right michelin boy let's go oh nice oh and a nice little sear yeah that's a good idea i
30:57definitely think anthony's michelin star background is helping him right now he made the humble idaho
31:03potato looks like immaculate scallops that smokes scouts
31:12do you have an idea of what you want to do i think i'm going to do a very thinly sliced potato
31:16you kind of put them in a little circle okay i lost two challenges so far i feel very discouraged
31:22my brain is everywhere what if this doesn't work out what if i go home what if i don't get a black
31:27jacket if i win this it's going to be all women if i you know it's just a lot are you putting those
31:32potatoes in the convection oven i'm gonna sear them in the pan and the duck fat but what's like
31:37keeping it together though nothing no don't serum and i just go in the oven i'm definitely rooting
31:46for anaya like how amazing would it be to have literally all black jackets be women but at that
31:52be one of my friends she's my girl oh
31:59uh-oh see i knew this was going to put it she needs to just leave it put it in the oven
32:03girl cancel see i didn't work out
32:33well anaya's kind of freaking out we're not in the business of panicking we're in the business
32:37of figuring out get your together girl i might just scrap this whole idea stop with the potato
32:45are you pivoting yep it's just going to be a simple palm puree oh i can't even right now
32:5528 minutes let's see henry what are you making for chef today all right so i'm thinking about taking
33:01the almonds and some of the rhubarb and doing like romesco what is henry doing i blanch my mustard greens
33:09in boiling salted water start to braise it with some garlic and chili flake and some chicken stock
33:15and just kind of let that marry and get sexy big sexy henry's got an idea henry's he knows what he's
33:21doing in an like in his element i gotta stand out you know everything's on the line right now you know
33:26i've made it this far i'm not ready to go home fingers crossed it works out you can make texas
33:31proud henry i'm trying yeah let's do it make sure you guys give that elk time the rest i don't even
33:39know what a elk looks like bro they don't have that where i'm from elk is really similar to venison they
33:47shrink like so much though because there's no fat elk is not a protein that most chefs have ever had their
33:54hands on it's tricky to cook those game meats are different good luck i've never worked without
34:01tenderloin so that's kind of my stress point right now please let this be like beef tenderloin
34:07elk really is lean so it needs that extra fattiness and almonds can add some fat to it i mean that buttery
34:15texture so almond crusting it just seems like the best option she's gonna crust it i don't want anaya to
34:21get a black jacket and at this rate with the way that she is cooking she seems frazzled she does not
34:28know what she's doing hopefully this stumps anaya once and for all you got to get that crust on there
34:34yes chef she's not gonna make it there's no way come on anaya you gotta hurry up yes chef i'm going
34:40last three minutes here we go is that anthony's it's beautiful
34:54they helped with them yes chef this competition does remind me of my michelin days you're very nervous
34:59you got a lot on the line you have a michelin star on the line but like you have to make this dish
35:03perfect or you blew it 60 seconds let's go make sure you have all the ingredients on the plate right
35:08seven ingredients it's probably the last thing that i do that was anaya's good job that's right girl
35:17that makes this fun
35:2220 seconds to go
35:23okay you got it all on the plate yes how do you feel five four three two one
35:36dude this is gonna be so hard this is gonna be so hard it's time to see who distinguished themselves
35:44with a dish worthy of the final black jacket henry let's go please
35:49i'm just excited to get this over and done with i want my black jacket okay describe the dish please
35:57what i did was a pan seared elk tenderloin i did a romesco with the blanched almonds braised mustard
36:04greens and then i kind of crisped them up a little bit with some butter it looks beautiful thank you
36:08chef it's you on a plate you cook with such finesse and you cook with heart thanks chef
36:12so the elk is cooked beautifully thanks chef and it's rested well as well nice and pink in the center
36:20but the way you cook greens that way it has this after lingering greasy effect
36:29i'm nitpicking um but the cook is spectacular thank you thank you chef good job henry solid start up
36:36up next um anaya please let's go i'm like panicking it's a lot at stake right now there's
36:43only one jacket left so describe the dish please chef for you today i have a simple palm puree braised
36:50mustard greens with apple the elk tenderloin is seared and crusted in almonds it visually
36:55looks beautiful thank you chef you can see the cook on the uh tenderloin beautifully done
36:59greens are delicious thank you chef um i think a touch more cream of butter in the mash i was a bit
37:09worried about the almonds not being toasted enough but they are it's really good thank you chef thank
37:13you thank you finally anthony please let's go i feel confident henry and anaya's dishes weren't perfect
37:21so i'm hoping that mine can pull through i want a black jacket so bad man chef i have an elk tenderloin
37:26with some braised mustard greens uh some potato fondant it's quite nerve-wracking cooking tenderloin
37:32how did you feel uh you know actually never cooked elk before wow today's first welcome cook is beautiful
37:38um be careful when you put so much garlic in those greens yes chef there's a really nice earthiness
37:43to the cook and what you've done well done thank you pretty well done wow good job chef thanks bro
37:50three really strong dishes um and three phenomenal chefs unfortunately there's only one more black
37:55jacket that means two of you will be going home the ladies are our powerhouses but you know you can't
38:04cow me and anthony out of the fight we're the last two gents for a reason so hard
38:20there's only one more black jacket that means two of you will be going home
38:29henry yes chef step forward
38:37henry that dish was good
38:43unfortunately it wasn't good enough
38:45yes chef you've done yourself proud you've done texas proud it's obvious there's a bright future for
38:51you thank you chef thank you thank you very much and give me your jacket please yes chef
38:58thank you bye henry never ever easy this competition really tested my ability to dig down deep and give
39:08even more than i actually thought i had to give and i'm just super excited to take everything that i've
39:12learned here at hell's kitchen and just apply it to the restaurant back in dallas anaya anthony please step forward
39:19there's only one black jacket there's only one black jacket left congratulations goes to
39:35anaya
39:38you've earned it girl thank you congratulations thank you so much thank you spectacular go get it
39:44i'm a little shocked because i'm a little shocked because i didn't think anaya's dish looked that
39:47pretty and there goes my jacket oh my god the emotional distress i felt today is all worth it
39:58oh anthony i want you to continue you've got youth on your side um and you've got a great brain on your
40:05shoulders thank you chef please give me a jacket young man i appreciate it thank you man you did some
40:09great things here thank you so much remember that i really appreciate the opportunity thank you
40:16you know it's definitely rough i would have loved to get the black jacket but ultimately i can leave
40:20holding my head high i talked about fair amount during this competition but i definitely held my own
40:24and i backed it up i think i'm the only chef ever from i would be on the show so i'm proud of that
40:30and i was walking through the door yay oh my god holy that makes me feel so good i mean we always
40:48told one another like we're gonna make it to black jackets but it's easy to give up hope when you kind
40:53of have everybody walking in through that door holy crap we beat the boys yeah i'm a winner winner
41:09chicken dinner a winner winner elk tinderloin dinner what the hell is there potty there
41:18oh my god thank you listen i mean history in the making female all five black jackets are female
41:39this is history in the making and i am a part of it
41:43i would go dancing with marino in a heartbeat
42:04and you gotta take it back to the
42:07if disco wasn't dead before
42:08it certainly is now oh my god that way thank you so much chef you should be incredibly proud
42:15honestly seriously thank you well done next time on hell's kitchen battle of the states good night
42:28guys it's just us in here when the chefs decide to cut loose do you want to do one and i am yes cheers
42:35cheers will they celebrate a little too much i think i need to throw up
42:45and when their performance in the kitchen begins to suffer
42:50don't stand there stare an eye let's go yes chef will chef ramsey discover what they've been up to
42:56and i found this oh my god i am mortified right now it's all next time on hell's kitchen that is the first
Be the first to comment