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00:00Previously on Hell's Kitchen Battle of the States, the teams began the day in an upbeat mood as Chef Ramsay challenged the chefs to elevate fried chicken fried chicken baby.
00:15But things took a turn when the guest judge gave some less than stellar critiques.
00:20I wouldn't say there's a ton of creativity in the presentation, so I'm going to give that a two.
00:23Two.
00:24Damn.
00:25I'm going to have to give this a one.
00:27But Anaya from Delaware's frying chicken with a sweet potato puree.
00:31Got some zip on there.
00:32That's a four.
00:33And Henry from Texas's double breaded chicken thigh with tomato bacon jam earned high praise.
00:39Love the red.
00:40Really pops.
00:41It all came down to Lisa from California's flash fried drumstick with coffee rub.
00:46This one's a five.
00:47Which sealed the win for the red team.
00:49During dinner service.
00:50I got you.
00:51Jada and Anaya on appetizers.
00:53Beautiful.
00:54Got the red team off to a strong start.
00:55Jada and Anaya, keep it up.
00:56High five, delicious.
00:57Thank you, Chef.
00:58How far are you out?
00:59While John and Antonio struck out on the fish station.
01:02They're overcooked.
01:03Come on, John.
01:04It's safe.
01:05The teams were neck and neck when Chef Ramsay announced.
01:08First to finish is winning tonight.
01:10Let's go.
01:11Let's go.
01:12Come on, guys.
01:13Team's Jaden tried to rush his final Wellingtons.
01:16Jaden.
01:17F***ing hell.
01:18Come on.
01:19You know better than that.
01:20Just leave it in there.
01:21Just leave it in there.
01:22While Sidney's patience paid off.
01:23Nice.
01:24It killed the Wellingtons.
01:25Woo!
01:26Earning the red team the win.
01:27At elimination, the blue team nominated.
01:28John.
01:29And.
01:30Antonio.
01:31In the end, Chef Ramsay sent.
01:32Antonio.
01:33Home.
01:34Good night.
01:35His dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino.
01:41Jaden.
01:42But Chef Ramsay wasn't finished.
01:44Give me your jacket.
01:45Yes, Chef.
01:46You are going to the blue team.
01:47As he evened up the teams.
01:49Jaden, make your presence felt.
01:52Be the alpha.
01:53Antonio couldn't.
01:54Absolutely, Chef.
01:56And now, the continuation of Hell's Kitchen.
01:59Get out of here.
02:00Yes, Chef.
02:03Welcome to the blue team, Jaden.
02:04Here we go.
02:05Some new blood on the team.
02:06Some fresh insight.
02:07I'm excited.
02:08Oh, my God.
02:09Oh, my God.
02:10I thought you were going home.
02:11Oh, my God.
02:12Hey, Aniyah.
02:13If you could stop touching our teammates.
02:14Excuse me.
02:15She's going to save y'all.
02:16I know why he chose Jaden.
02:17I mean, they definitely need somebody strong on the blue team.
02:18You're welcome.
02:19I don't really know how I should react to that.
02:20I'm just going to leave that one alone.
02:21I'm losing my bestie in the kitchen.
02:22Took my bitch.
02:23But.
02:24I'm losing my bestie in the kitchen.
02:25Took my bitch.
02:26But.
02:27I'm losing my bestie in the kitchen.
02:28I'm losing my bestie in the kitchen.
02:29I'm losing my bestie in the kitchen.
02:32Took my bitch.
02:33But.
02:34The competition has got to keep rolling.
02:37It's hard to see a girl get put over there and then be like, yeah, be a leader, be an alpha.
02:42I think that every kitchen should have one woman in it.
02:46Because sometimes they just need someone with mom energy to be like, shut the up and just do what needs to be done.
02:52Here, okay, if I start it, you gotta finish it.
03:05You ready?
03:06Yep.
03:07Back over.
03:08Yep.
03:09Woo!
03:10Maybe we'll have a dance challenge.
03:13It's a mariachi band!
03:15Oh my God!
03:18There's a mariachi band in the dorm right now.
03:25The one in the back had this cute little sign on them that said, follow us.
03:30We're like, okay, we're just gonna go with the flow and follow this guy.
03:33Line up, guys.
03:38Good morning.
03:39Good morning, Seth.
03:40Come on, how cool was that?
03:41That was amazing.
03:42Awesome.
03:43So today, as you've probably already guessed.
03:45You'll be cooking Mexican.
03:46Nice.
03:47Awesome.
03:48Now, we're gonna have a little fun this morning with a game I like to call guacamole.
03:52James, Michelle.
03:53Oh my God.
03:54Welcome to our giant avocado.
03:55What?
03:56Oh, it's a cotto.
03:57How cool is that?
03:58That's so cute.
03:59Here's how this is gonna work.
04:00There are six proteins.
04:02Chicken thighs, flat iron steak, pork tenderloin, red prawns, red snails, red snails.
04:05That's so cute.
04:06That's so cute.
04:07Here's how this is gonna work.
04:09There are six proteins.
04:10Chicken thighs, flat iron steak, pork tenderloin, red prawns, red snapper, and skirt steak.
04:17Incredible proteins across Mexican cuisine.
04:20That means you'll obviously be going up against the chef on the other team.
04:23Understood?
04:24Yes, chef.
04:25Good.
04:26Both teams have a quick meeting.
04:27Come to a consensus.
04:28Who's doing what?
04:29I want snapper.
04:30I'll do prawns.
04:31All right, so what's that?
04:32Prawns?
04:33Prawns.
04:34I got it.
04:35Henry and Alex again.
04:37There's my guys.
04:38I'm excited to go up against Henry.
04:40I've done it a few times.
04:41We keep tying.
04:42So I'm not scared, but I'm not overly confident either.
04:45Okay, first up is the battle of the pork tenderloin.
04:49Ellie and John.
04:51Wow.
04:52Let's get us some ingredients.
04:53Mexican food is just not my forte.
04:55Obviously, I'm a big boy.
04:56I love to eat it, but Chef Ellie, she's out there in Nevada, so I know she's got experience
05:01with some of these flavors that I don't.
05:03You set?
05:04You ready?
05:05Yes, chef.
05:06Get set.
05:07Guacamole.
05:08Up.
05:09In today's challenge, one chef from each pairing.
05:12Oh.
05:13Black beans.
05:14Will try to whack the ingredients they want.
05:16Five.
05:17Plantains.
05:18Four.
05:19Three.
05:20For their elevated Mexican dish.
05:21No, no.
05:22Oh, Ellie.
05:24Whatever ingredients they whack, both chefs must use.
05:27I wanted that one.
05:28I tried getting it twice.
05:3015 seconds feels like that.
05:32That's 15 seconds.
05:33Real time.
05:34That.
05:35So, plantains, yes, poblano chilies, beans, tequila, and cream cheese.
05:39Happy with that?
05:40We got this.
05:41It is what it is.
05:42I can make something work with those.
05:44Next up, Cara Marie Anthony.
05:47Make good choices.
05:48Oh, yeah, I got you.
05:49I'm ready to get inside that giant avocado hole and whack it.
05:53Set.
05:54Guacamole.
05:55Hit the tomatoes.
05:56I got a wrong one.
05:57This is what happens when you get a man in charge of shopping.
06:00Oh.
06:01Okay, up next.
06:02Anaya and Chris.
06:03Feeling ready, chef.
06:04Guacamole.
06:05What the ?
06:06Where?
06:07What the ?
06:08Hit something.
06:09Oh, I hit the wrong .
06:10Hit the one in the middle right there, cilantro.
06:11What?
06:12Where the cilantro?
06:13Hit it.
06:14Where?
06:15Where?
06:16What the ?
06:17What the ?
06:18Hit something.
06:19Oh, I hit the wrong .
06:20Hit the one in the middle right there, cilantro.
06:21What?
06:22Where the cilantro?
06:23Hit it.
06:24Where?
06:25What a terrible mix.
06:26Sidney.
06:27Jaden.
06:28Avocado.
06:29Rice.
06:30Rice.
06:31Rice.
06:32Rice.
06:33Oh, nice, nice.
06:34Cotilla.
06:353, 2, 1.
06:37Apollies.
06:39It was pretty fun.
06:40Next up, Alexandra and Henry.
06:42Let's go.
06:43Nothing weird, Henry.
06:44Nothing weird.
06:45Guacamole.
06:46Up.
06:47You've got to go, man.
06:48Wreck cabbage.
06:49Picama.
06:50Endive.
06:51Endive.
06:52Endive and Mexican food.
06:54You're welcome.
06:55I've never seen anyone that excited over an endive,
06:58let me tell you.
06:59One more left.
07:00Jada.
07:01And Lisa.
07:02Let's go.
07:03Guacamole.
07:04Of course.
07:09For anybody out there who thinks that it's easier
07:11than it looks, I can tell you from experience,
07:13it is not.
07:14Chef, I tried.
07:15One.
07:16It's minimal.
07:17Ugh.
07:18Now that you've got your ingredients,
07:20you'll have 45 minutes to make that incredible Mexican
07:23dish.
07:24Your 45 minutes starts now.
07:28Off you go.
07:29Vámonos.
07:30Come on, ladies.
07:31Let's go.
07:32Welcome to the blues, EMJ.
07:34Thank you, chef.
07:35What are you making, Lisa?
07:36I'm gonna do like a cream corn base.
07:38Okay.
07:39I'm gonna try to pickle the chayote.
07:40I'm gonna marinate the steak.
07:41Um, and I'm just gonna see what I could use for garnish after that.
07:45Okay.
07:46In Mexico, spice is everything.
07:47I have to make this work with what ingredients I have.
07:50I got little to nothing to elevate this dish.
07:53What's the menu description of your dish?
07:55Seared pork chef with, um, uh, chili relleno.
08:00I'm befuddled.
08:01I can't even pronounce some of these different things.
08:04And tostados.
08:05I don't know the name of them.
08:07Tostones.
08:08Tostones.
08:09Yes, chef.
08:11Tostones?
08:12I've never heard of that term before in my entire life.
08:14You know how to make those, right?
08:16I'm about to figure it out, chef.
08:18But I can help you if you need help though.
08:2211 minutes.
08:23Henry, how you feeling?
08:24Might be biting myself in the ass with this endive.
08:25I hadn't really thought too far ahead on what I want to do with the endive.
08:29If you want to taste this, much appreciato.
08:31I just hope that, you know, it'll pair well with the red prawn.
08:34I would add more cream and just make it thinner.
08:37All right.
08:38Thank you, chef.
08:39I want to win.
08:40We're leaning on Jada today, aren't we?
08:42What are you working on, Sydney?
08:43An adobo-style chicken.
08:45The anchovies are my salt.
08:46I'm going to grill the nopales for the crunch.
08:48Your anchovies are your salt for what?
08:49For many things.
08:51I have it in my marinade.
08:52I'm just trying to incorporate it as much as I can.
08:54Okay.
08:55But by no means is it the star of the show.
08:56Right.
08:57I just, I have to use it.
08:58The first thing I hit is anchovies.
09:00I immediately was like, damn it, Sydney.
09:02You have to read it first.
09:04We're throwing you in there anyways.
09:06Last two minutes.
09:07Get your on the plate, guys.
09:08Let's go.
09:09Come on, team.
09:10We got this.
09:11Right behind, right behind.
09:12You nasty ass anchovies.
09:14Nope, I hate that.
09:15Restart.
09:1660 seconds to go.
09:18I'm walking mine.
09:19I'm about to walk mine.
09:21Any hands?
09:22I think I'm good.
09:24Really, though?
09:25I just can't get how exactly I want to plate it right.
09:29I hate you.
09:30The squeeze bottles being an ass.
09:33Just farting all over my plate.
09:3525 seconds to go.
09:37Come on, Sydney.
09:38You're the last one.
09:39Need help with anything?
09:40I just, like, can't get it together.
09:42Last seconds, ladies.
09:43Last seconds.
09:44Right here.
09:45Over here.
09:46Over here.
09:47Over here.
09:48Over here.
09:49Over here.
09:51One.
09:52Well done.
09:53Good.
09:54Listen up.
09:55Joining us today is an incredible guest judge.
09:57This woman is a trailblazer.
09:58She's been named one of Timed 100's most influential people in the world.
10:05All of you, please welcome the amazing.
10:14Joining us today is an incredible guest judge.
10:18She's been named one of Timed 100's most influential people in the world.
10:24All of you, please welcome Gabriella Kamara.
10:27She is almost a historian more than she's a chef.
10:36And so to have somebody at that intellectual greatness here gives me chills.
10:41You know as well as I do that Mexican cuisine has gone through that incredible transformation.
10:46What is it?
10:47Is it the authenticity?
10:48The ingredients?
10:49It's everything.
10:50It's always been there, but now the world knows more about it, which is wonderful.
10:55Chef, you ready to taste?
10:56I'm ready to taste.
10:57Right.
10:58Let's begin with the battle of the pork tenderloin.
11:01Hello, Ali.
11:02Ali and John.
11:03I am from Las Vegas, Nevada.
11:06We love Mexican food down there.
11:08I think I'm going to get this one.
11:09Ali, describe your dish to chef, please.
11:11I have a tequila braced pork tenderloin with a little Fresno on top.
11:17I like the citrus touch and the toston.
11:19Mm-hmm.
11:20Pork is a little bit dry for me.
11:22But good flavor.
11:23Thank you, chef.
11:24Right, John, please.
11:25A seared pork tenderloin with chili relleno and pickled peppers.
11:30Chili relleno is one of my favorite, favorite things to eat.
11:34So let's see.
11:35No pressure.
11:36Let's see.
11:37Nice.
11:38Nice.
11:39Right.
11:40Chef, does the point go to Ellie or to John?
11:45Ellie, I think this time the point is going to go to John.
11:48Wow.
11:49Sorry, Chef Ellie.
11:51You're not going to sneak one in on me today.
11:53Today is my day and let's keep this going.
11:56Next up, the battle of the red prawns.
11:59Let's go, Alexandra.
12:00Red prawns.
12:01And Henry.
12:02Henry, I'm coming for you, buddy.
12:05All right, Henry, let's start with you first.
12:07Describe your dish to chef.
12:08I did a cassava puree with charred endive.
12:11And then for the prawn, basted in a little bit of butter,
12:15just kind of let the prawn do the work, so to speak.
12:19I would say everything on point, Henry.
12:21Thank you, Chef.
12:22Henry, well done.
12:23Right.
12:24Describe it, please, Alexandra.
12:25I've got a shrimp Diablo with some charred endive on the bottom.
12:29Jicama matchsticks for a little bit of crunchy garnish.
12:34It works.
12:35I like your cassava tortilla and I thought I was going to hate it.
12:39And the shrimp is well cooked as well.
12:41Right, Chef, the point to the blue team, the red team.
12:44I'm going to give it to both.
12:45Wow.
12:46Congratulations, both of you.
12:47Three for three, Henry.
12:48Well done.
12:49Well done.
12:50Next is red snapper, Anaya and Chris.
12:54It's Anaya's pepita crusted snapper with chayote relish.
12:59Um, I don't know.
13:00Let's compare.
13:01Against Chris's.
13:03Pickled beets, salad with mangoes, with Alexa seared snapper.
13:07The sauce is overpowering.
13:09So I'm going to give the point to the red team.
13:12Wow.
13:13Thank you, Chef.
13:14Anaya.
13:15Viva la Mexico!
13:18With both teams back to even, Rhode Island's Cara Marie looks to out-duel Iowa's Anthony
13:24with her.
13:25Bisteca con limon.
13:26The sopapilla is a little bit overpowering, but I think, I think it's a good balance.
13:30Yeah.
13:31To Chef.
13:32Versus Anthony's grilled flat iron with mole.
13:34I like it.
13:35I like the spiciness at the end.
13:37Yes.
13:38So two good dishes, Chef.
13:39Two good dishes.
13:40Yes.
13:41I'm going to give it to both.
13:43Wow.
13:44Congratulations, both of you.
13:45Yeah.
13:47The culinary gods came together for me today because I finally got a point and a challenge.
13:53Next.
13:54Chicken thighs.
13:55Let's go.
13:56With the score still tied, North Carolina's Sydney is looking to take down Jayden from
14:01Massachusetts with her chicken adobo with yellow squash rice and grilled nopales.
14:06I think visually it looks attractive.
14:08Mm-hmm.
14:09Thank you, Chef.
14:10No salt other than the anchovies?
14:12The chicken had a little bit of salt on it.
14:14Yeah.
14:15I was lacking a little bit of salt in the chicken.
14:16Really?
14:17Against Jayden's anchovy chicken with anchovy chili oil.
14:21I do have to say that I think the chicken was better cooked in Jayden's.
14:26And I think that's a point.
14:27Well seasoned.
14:28Jayden, great job.
14:30Giving the blue team a one-point lead going into the final tasting.
14:34Right.
14:35The battle of a skirt steak.
14:36Let's go.
14:37Jayden versus Lisa.
14:39Let's go, Lisa.
14:40Bring it home, Jayden.
14:42I am very nervous.
14:43Chef Gabriella, she's up there when it comes to Mexican cuisine.
14:46I have a lot of respect for this woman.
14:48Chef, this is not your ordinary backyard.
14:50It's a citrus guajiro marinade.
14:53And then you have a chayote escabiche.
14:55Mmm.
14:56The corn flavor makes it, you know, sort of rounds up the meat.
15:00I like the salsa.
15:01I like the freshness of your garnish.
15:03Very well done.
15:04Jayden.
15:05Yes.
15:06Describe this to Chef, please.
15:07Here we have a homemade flour tortilla that's now turned into a tostada.
15:11On top is going to be a charred corn as well as a chayote relish.
15:15I do think it's very well seasoned.
15:18I like your salsa.
15:19Thank you, Chef.
15:20I appreciate it.
15:21Well done, both of you.
15:22Thank you, Chef.
15:23Please, back in line.
15:25Two really good dishes.
15:26Does the final point go to the blue team or the red team?
15:31I am going to give it to the blue team.
15:39Wow.
15:40Well done.
15:41Jayden.
15:42Bringing home the first W on the blue team.
15:48It feels great.
15:50Join me in thanking this incredible chef for being here today.
15:55Good to see you again, my darling.
15:56My pleasure.
15:57My pleasure.
15:58Good to see you.
15:59Bye.
16:00Great job.
16:01Good luck.
16:02Good luck, everyone.
16:03Take care.
16:05Right.
16:06Blue team, do I have a reward for you?
16:07I'm so excited.
16:08Listen up.
16:09You are all going to be hosting your very own Fiesta pool party.
16:16All that partying is sure to work up a tremendous appetite.
16:19So you'll snack on a delicious Mexican lunch from the Scorpion bar here at Foxwoods.
16:25It's great.
16:26Oh, man.
16:27And spa treatment.
16:29Oh, yeah.
16:30We could do a little bit of R&R and relax.
16:34Understood?
16:35Yes, chef.
16:36Retting, your afternoon will be no party at all.
16:40Because all of you will be making tortillas by hand.
16:45They are agonizing to make.
16:47You're going to have to hand crank pounds and pounds of corn.
16:50Then you'll roll out these beautiful tortillas and get them ready for tonight's service.
16:55Understand?
16:56Yes, chef.
16:57Off you go, girls.
17:03Oh, hell yeah.
17:04Oh, my God.
17:07That's amazing.
17:08I feel like a kid in a candy shop right now.
17:10This is definitely the best reward that we've had so far.
17:13To the victory.
17:14And to Jada.
17:16Hey.
17:17To the blue team, baby.
17:18This is a really good way to start off being on the blue team.
17:22Jump it.
17:23Jump it.
17:24Woo-hoo-hoo-hoo!
17:27Come on, Jada.
17:30Here.
17:31Here.
17:32Here.
17:33Here.
17:36I just let the rest of the guys and Jada splash around like some kids.
17:41While old dad over here got a massage.
17:44My magic fingers over here.
17:45I'm telling you.
17:49Sidney, crank faster!
17:51Your face is turning red.
17:54I know.
17:55I'm over here, like, giving this thing everything I got for, like, a little tablespoon of paste.
18:01It just...
18:02Bloop!
18:03It's righty-tighty.
18:05Gotta go this way.
18:07What lovely information to know, like, ten minutes ago!
18:12Awesome.
18:22I think I speak for all of us.
18:23We're happy to have you.
18:24I'm just happy to be here.
18:25I really am.
18:26How do we not turn into the red team?
18:29They're very easy.
18:31Listen, I think we have the recipe to not do that, now that we have all six of us.
18:35Woo-hoo!
18:36So, I'm loving it.
18:37Like, so far, so great.
18:39What do you guys think the red team is doing right now?
18:41Getting corned?
18:42I was saying, getting corned.
18:43Getting corned hard.
18:44Yeah.
18:46This is the time of my life, guys.
18:48I mean, wow, I've never had this much fun ever.
18:51Ay, Dios mio.
18:53Mis brazos.
18:54Call them, girl.
18:55Call them.
18:57There's probably tricks to this, too, that we don't even know.
19:00Kudos to the Mexican women doing this, because what the...
19:02I feel like a limp noodle right now.
19:04I feel like one of those little, like, floaty things outside of the car dealership.
19:08Like, my arms just are definitely going to need rest before dinner service tonight.
19:13I'm definitely going to have to take a shower before service.
19:16I'm sweaty as .
19:18We're getting somewhere, guys.
19:19We're 16th of the way.
19:21Thank you, folks.
19:22Very inspiring.
19:36Mourinho, open Hell's Kitchen, please.
19:38Let's go.
19:39Scoring a seat to Hell's Kitchen in Foxwood Resort Casino is the hardest reservation in town.
19:49And for those lucky few, tonight is Mexican night.
19:53Salud!
19:54In addition to the usual classics...
19:56Can I please eat a crispy skin salmon?
19:58I'll have the beef wellington.
19:59Chef Ramsay is offering Mexican delicacies.
20:02May I please get the spicy Caesar salad?
20:05Including a lamborea chili relleno appetizer.
20:08And as an entree, an al pastor grilled pork chop served with Mexican street corn and topped with gotilla cheese.
20:15Door's just opened, gentlemen.
20:16Hey, ladies.
20:17Excuse me.
20:18I'm sorry.
20:19That's fine.
20:20I'll be a gentleman.
20:21I'll be forgetting that there's a woman in the building.
20:22I'm feeling good going into dinner service right now.
20:24You know, like, Jada's here.
20:25We had a new menu.
20:26Fresh start.
20:27Blue team.
20:28Yes, chef.
20:29First out of the gate.
20:30Let's go.
20:31Four covers table.
20:32Two Caesar, two risotto.
20:33Yes, chef.
20:34Two risotto.
20:35I'm six out.
20:36Six minutes out.
20:37New team.
20:38New dishes.
20:39Honestly, I'm feeling pretty confident.
20:40How long, Jada?
20:41Now we're two out, chef, on those first two Rizzo.
20:43Two heard.
20:44Wow, that's quick.
20:45Two out already?
20:46Yes, chef.
20:47Okay, good.
20:48Let's go.
20:49AFS is one of those stations where you're able to distinguish your voice from everybody else's
20:53and kind of have that stride and set the tone for the rest of the night.
20:56Walking those first two Rizzo's right now.
20:58Heard it.
20:59Coming down, guys.
21:00Behind you, chef.
21:05Blue team.
21:06Yes, chef.
21:07Come here.
21:08Oh, risotto delicious.
21:10Just touch them a minute.
21:11Just touch them.
21:12I'm not serving them, but.
21:13Yes, chef.
21:14No, no.
21:15Don't say yes, chef.
21:16Touch them.
21:17They are solid.
21:18What does that mean?
21:19Overcooked, chef.
21:20Come on, Jaden.
21:21Will you please?
21:22Ah, those lobsters, man.
21:24It's just one of those things you have to get into repetition, you know?
21:27Hey, it's butter poached lobster.
21:29Yes, chef.
21:30Yeah?
21:31Not hammered.
21:32Yes, chef.
21:33Let's go.
21:34Henry, please.
21:35Yes, chef.
21:36Yes, chef.
21:37When you're not the person cooking said product and you're still on the hook for it, it can
21:43be frustrating a little bit.
21:44Coming down, guys.
21:45Uh, Jaden, come on.
21:46Go, please.
21:48Now that Jaden has perfected the poached lobster tail, Sydney hopes to do the same with her
21:54scallops in the red kitchen.
21:55Those are browning already.
21:56There you go.
21:57There you go.
21:58Just go around.
21:59Sydney and Lisa on fish tonight, and those ladies are strong.
22:02I'm not worried at all.
22:03Can I walk with these?
22:04Go.
22:05Always keep them on the side.
22:06The sides are where it's the hottest.
22:08Scallops, please.
22:09Yes, chef.
22:10Bring out of there.
22:12Let's go.
22:16That's, that one's raw.
22:17I know.
22:18I mean, now.
22:19Hey, ladies.
22:20Ladies.
22:21All in, come here a minute.
22:22Yes, chef.
22:23Look what I'm getting.
22:25Look.
22:26It's not even near.
22:27Who cooked them?
22:28I cooked them, chef.
22:29I don't get it.
22:30I do not get it.
22:31Start the table again.
22:32Yes, chef.
22:33Yes, chef.
22:34I've seen Hell's Kitchen so much, like, my biggest fear is to up scallops.
22:39Are you kidding me?
22:40Hey, red team.
22:41Is this because Jaden's gone?
22:42No, chef.
22:43No, chef.
22:44Four out on two red oats.
22:45Drop that lobster.
22:46Four herb.
22:47Lobster's working, chef.
22:48Jaden and I are starting to find a rhythm.
22:49That looks really good.
22:50You need herbs?
22:51No, not yet.
22:52No, yeah.
22:53This kind of became like an assembly line of sorts.
22:57Jaden, I'm walking in ten.
22:58Walking.
22:59Wow.
23:00She is good.
23:01Two more.
23:02We're six out.
23:03Beautiful.
23:04It's just risotto, risotto, risotto.
23:05Behind.
23:07Good timing.
23:08Good.
23:09Probably the best lobster I've had.
23:10Keep it moving, guys.
23:11You got this.
23:12Yes, chef.
23:13Ladies, I'm on my third table next door.
23:15Jaden's on apps.
23:16I get that, but there's nothing coming out.
23:18Yes, chef.
23:19Give me 30 seconds on the two scallops.
23:20Okay.
23:21So I've got my scallops in the pan.
23:24I'm letting them sear.
23:26I canned them off to Lisa to watch.
23:29Open.
23:30Yes, chef.
23:34And the next thing I know, when I get the scallops back,
23:38there's butter in here.
23:39I didn't put butter in here.
23:41Man, these are under still.
23:44Yeah, look.
23:45Look at this.
23:46In this competition, it's sink or swim on the stations.
23:49It's a lot of fat, chef.
23:51Don't want to drown them.
23:52Nobody can go help them.
23:54They can only help themselves.
23:55So I'm like, please get it together.
23:56Please get it together.
23:57Please get it together.
23:58Please get it together.
23:59Behind.
24:00Walking.
24:05Ladies.
24:06Yes, chef.
24:07We started sending ice cold chili oregano.
24:09Now there's scallops.
24:10I don't know.
24:11Who cooked these?
24:12We don't know at all.
24:13We both said, chef.
24:14OK.
24:15So I said it weeks ago, no butter.
24:17.
24:18Yes, chef.
24:19Yes, chef.
24:20Get to the back of the kitchen.
24:21Jada.
24:22Yes, chef.
24:23Come here a minute.
24:24Yes, chef.
24:33It's only 30 minutes into dinner service.
24:35Ladies.
24:36Yes, chef.
24:37And Lisa and Sydney's second attempt on scallops.
24:40So I said it weeks ago, no butter.
24:43They're .
24:44Has Chef Ramsay already calling for backup?
24:47Get to the back of the kitchen.
24:48Jada.
24:49Yes, chef.
24:50Come here a minute.
24:51Yes, chef.
24:52I don't know what the is happening in that red kitchen.
24:53Yes, chef.
24:54But I'm getting overcooked scallops.
24:55Yes, chef.
24:56Can you go in there and have a word with them?
24:57I've got no idea what the is going on.
24:59All right, guys.
25:00Obviously, he's not very happy.
25:01It was just a bad start.
25:02But we're going to turn back around,
25:03and we're just all going to be in the past.
25:04OK.
25:05It's all done.
25:06It's not even worth dwelling over.
25:07We're just going to move past.
25:08That's it.
25:09Let's go.
25:10Two more scallops.
25:11Let's go.
25:12Jada's speech isn't incredibly motivating to me.
25:15In fact, I find it mildly annoying.
25:17Just like, hey, guys.
25:19You can do it.
25:20You know?
25:21Bounce back.
25:22It's like, OK.
25:26Will do.
25:28Walking two Rizzo's.
25:30Walking two lobster.
25:31Two scallops.
25:36Here we go, yes?
25:37Yes, Chef.
25:38As the first red diners finally get some appetizers.
25:42Dear sweet goodness.
25:43I love it.
25:44Over in the blue kitchen, Chef Ramsay is already
25:46moving on to the first.
25:47Entree.
25:48Two pork.
25:49Two strip.
25:50How long?
25:51Four minutes out.
25:52Two strip.
25:53Two pork.
25:54Garnish in three.
25:55Four minutes out.
25:56Fries are down.
25:57I'm ready to stand out tonight.
25:58I've prepped the station.
25:59I have prepped it as if I'm going to war.
26:02I've got backups on my backups.
26:04All right, let's walk it.
26:05Walking, Chef.
26:06I'll follow right behind you in 30 seconds.
26:10Blue team, come here.
26:11Yes, Chef.
26:12Urgently.
26:14Why we got Mexican cheese in the fries when it should be Parmesan?
26:18I put the wrong cheese in, Chef.
26:20Now, man.
26:21We'll be fired.
26:22Hold on.
26:23Come here.
26:24Suddenly there's more.
26:25Pork is raw.
26:26It's not even pink.
26:27Pink I can get away with.
26:28When you can't even get the right cheese for a New York strip, and you can't even cook
26:33me a pork chop with .
26:34Yes, Chef.
26:35Yes, Chef.
26:36Henry right now is having a hard time with those pork chops.
26:39He's not using the grill properly.
26:41He's not using the oven properly.
26:43He's not using his brain properly.
26:44All right, team.
26:45Six minutes out.
26:46Pork chop refired.
26:47Heard.
26:48Henry's a great chef, so I would expect better out of him.
26:51Yo, pork, are you good?
26:52Yeah, I'm good.
26:53Garnish is walking, Chef.
26:54Garnish is walking, Chef.
26:55That's beautiful, Henry.
26:56I got you.
26:57Thank you, Chef.
26:58I'm going to walk.
26:59All right, I'm walking pork.
27:00I'm going around you.
27:03Go, please.
27:04Bounce back, guys.
27:05We got this.
27:06With diners finally getting their first taste of pork chops.
27:09Mm.
27:10Pork is really good.
27:11The red team is hoping their entrees will impress as well.
27:14Entree to pork and to New York strip, please.
27:17Yes, Chef.
27:18Give me four minutes.
27:19Four minutes.
27:20I can meet you in the window.
27:21Four minutes.
27:22I absolutely am very excited to be solo tonight on meat.
27:25You want to touch this and tell me what you think?
27:27Just throw in a little more.
27:28Yeah.
27:29Okay, cool.
27:30Perfect.
27:31No, no, that's perfect.
27:32Hell yeah, I get to work by my damn self.
27:33It's the best way for me to work.
27:34Alone.
27:36You ready to walk?
27:37Walk.
27:38Yeah.
27:39You guys just walk.
27:40You ready?
27:41There you go.
27:42Right behind.
27:43Heard.
27:44Heard.
27:45Ladies, come here.
27:48Yes, Chef.
27:49I have no idea what the on there.
27:52That is over cooked.
27:55Not an ounce of juice.
27:56Yes, Chef.
27:57Jada.
27:58Yes, Chef.
27:59Come here.
28:00Up in the corner.
28:02Dry pork.
28:03Yes, Chef.
28:04Not over, not under, but dry.
28:05Very dry, Chef.
28:06Pork jerky.
28:07Jada's my girl, but I'm his.
28:10He thinks we suck without her.
28:12The glaze, like literally the last 15 seconds.
28:14This isn't glazed.
28:15This is not glazed.
28:16Well, then I would pull it closer to you, so that way it's not so hot.
28:19Ladies, are we hearing what she's saying?
28:22I mean, send her over here.
28:23You better listen to her ass, because she's not talking to me.
28:29I'm trying to get a little pissed off.
28:30Like, this is embarrassing.
28:32Like, what the ?
28:33You need to watch your mouth, bro.
28:36I don't have time for the petty .
28:38The slamming, the attitude, the ugh.
28:42We gotta get it together.
28:43I'd like to sell my meat at some point in time tonight.
28:46I got all these proteins cooked.
28:47Yeah, bitch, you got the easiest job out here right now.
28:49I got two strip.
28:51I'm ready to walk.
28:52Okay, hurry.
28:53Yes, ma'am.
28:54Right behind.
28:58Chef.
29:01Good.
29:02Well done.
29:03Let's go.
29:07Wow.
29:08This pork chop is amazing.
29:09Think about it.
29:10Far now.
29:11Two strip.
29:12Two pork chop.
29:13Heard.
29:14Heard, chef.
29:15Let's go.
29:16Two strip.
29:17Four minutes.
29:18Two strips.
29:19Two pork.
29:20John, let's get fries, Brockton.
29:21All right, fries walking up.
29:22Garnish for two New Yorks.
29:24John seems very nervous on garnish.
29:26I know he sweats a lot, but he's already sweating.
29:28Mm-hmm.
29:31Now there's no cheese on there, is there?
29:34Blue team.
29:35Yes, chef.
29:36All of you.
29:37Yes, chef.
29:38Here's why we're not standing out.
29:39This is painful.
29:40Yes, chef.
29:41I've gone from Mexican cheese over the fries.
29:43I've now gone back to no cheese on the fries.
29:46Yes, chef.
29:47Off, John, would you please?
29:48Yes, chef.
29:49Yes, chef.
29:50I was back, John.
29:51Come on, dude.
29:52You got this.
29:53It's fries.
29:54Garnish is not that harvest station.
29:55You got to figure that out, boss.
29:59Do you need more time on that one?
30:00One minute.
30:01Yes, chef.
30:02Right, chef.
30:03These feel a lot better.
30:04All right, heard.
30:05Walking.
30:06We're walking.
30:07Two strips, two pork.
30:08John, your sides are up.
30:09Garnish is up.
30:10Waiting on steaks.
30:11Walking right now, chef.
30:16Chris.
30:17Yes, chef.
30:18Chris, come here.
30:19What's that temperature there?
30:20That's many in Wales, chef.
30:21I just want it right, guys.
30:22I want it right.
30:23Get me two mid-rare New York strips.
30:26Oh, my God.
30:27Jess.
30:28The meat station is no joke.
30:31How long on that beef?
30:32I need two minutes, guys.
30:33All right, Jess.
30:34Two minutes.
30:35I think you're good.
30:36It's just the being there solo can really fluster you a little bit.
30:39One minute.
30:40I want to refire my two strips.
30:42Yeah, I'm walking.
30:43You got it.
30:44I'm coming right behind you.
30:45Walk, refiring a new two.
30:46Jones, send that, please.
30:47Complete that table, yes?
30:48Yes, chef.
30:49While Chris bounced back quickly from his overcooked New York strips.
30:54The steak is perfectly cooked.
30:56The Red Kitchen is looking to get their next table of entrees to the pass.
31:00You about to walk garnish?
31:01Yep.
31:02All right.
31:03Walking.
31:04Here?
31:05Yes.
31:06Ready to walk?
31:07Yeah.
31:08Walking.
31:09You're to the right.
31:10I'm to the left.
31:11Okay.
31:12Right there, it's fine.
31:15Ladies.
31:16Yes, chef.
31:17Come here.
31:18Yes, chef.
31:19Please don't be undercooked chicken.
31:20Taste it.
31:21Oh, it's missing the cilantro.
31:22Oh, you can see it with your eyes, yeah.
31:23You've all switched off.
31:24The tiniest of details, no one gives a about.
31:25Come on.
31:26Come on.
31:27Hold on a minute before we start running away.
31:28When something's really terrible, Chef Ramsay will take it and put a towel over it.
31:45So when you see the towel of terror, you're just like, oh, please don't be my thing.
31:48Please don't be my thing.
31:49Please don't be my thing.
32:02It's over 90 minutes into dinner service.
32:05Ladies.
32:06Yes, chef.
32:07Come here.
32:08Yes, chef.
32:09Please don't be undercooked chicken.
32:10And Chef Ramsay has once again called the struggling red team to the pass.
32:15What happened to the ladies from the last service?
32:20I've got raw salmon and I've got raw chicken.
32:25Little Miss attitude, I can't do no wrong, does something wrong.
32:30Every station tonight has absolutely let me down.
32:36All of you, get out of there.
32:39And hey, come up with two nominees that your team could do without.
32:43Because this is embarrassing.
32:45Get out.
32:46Yes, chef.
32:51Good thing we got our food at least.
32:53Yeah.
32:58Anybody want to go first?
33:01I think fish had the worst issues.
33:03I was third.
33:04Fish also had the most amount of to cook on it, so like, chill out.
33:08You were cooking all the scallops?
33:09The one that was buttery?
33:10The next one that came back, I threw butter in her pan.
33:13And that was just you, pork chops, start to finish?
33:15Yeah.
33:16Those pork chops, I had Lisa check them and she said they were fine too,
33:21but I'm the only one that's going to be held accountable.
33:23I will say I did fail on a few things with garnish.
33:29Once I got back into it, the thing, I was getting it right.
33:32Everybody fixed their mistakes tonight for the most part.
33:34Well, I didn't have any.
33:35It didn't hold back any tickets.
33:36It did.
33:37It did.
33:38Raw chicken is a little bit scarier than some under salted potatoes.
33:41And I fixed those potatoes.
33:42I mean, it's embarrassing when potatoes go up and they're not seasoned.
33:46It's embarrassing that he had to call Jada in there.
33:48You know how that makes us look?
33:50Jada leaves and we f***ing crumble.
33:52That's a problem.
33:53It's a big problem.
33:55Anaya just, she has the floor.
33:57I mean, she never doesn't have the floor.
33:59Even if Anaya doesn't have the floor, she's f***ing taking the floor.
34:02The f***ing teammate that's not here anymore, obviously she's the one who's holding the f***ing team together.
34:06But she still feels the need to get f***ing loud.
34:08Literally, garnish f***ing tank tonight.
34:10If I was Chef Ramsay, I wouldn't want somebody like that to run my f***ing restaurant.
34:14I'm f***ing irritated as f***ing.
34:19While the red team tries to figure out who to nominate.
34:22Walking in one minute.
34:23Heard.
34:24The blue team is trying to avoid a similar fate.
34:27Garnish, go up.
34:29I'm coming right behind you.
34:30Walk.
34:31Heard.
34:32Come on, guys.
34:37Where are we?
34:39Mid-rare?
34:40Yes, sir.
34:42Yes, sir.
34:43Service, please.
34:50Guys, good job.
34:51Finish off, Chef.
34:52This looks perfectly.
34:53Way better.
34:54Hey, blue team, come here.
34:55Yes, Chef.
34:56Line up there.
34:57Half and half.
34:58Yes, Chef.
34:59That was brutal.
35:00Mistake after mistake after mistake.
35:02There's no winning team.
35:03Get back to the door.
35:04Yes, Chef.
35:05That was brutal.
35:07Mistake after mistake after mistake.
35:10There's no winning team.
35:12Get back to the door.
35:13And come back to me with two names that you could do without.
35:16Because this performance was off out of here.
35:20Yes, Chef.
35:21Yes, Chef.
35:25Unbelievable.
35:26So I think we just ripped the ended off doors.
35:32Let's vote.
35:33I'm gonna have to go John and Chris.
35:37John, I mean, it's fries and cheese.
35:40I'm gonna go Chris and John.
35:42What I felt put us back would be, you know, Henry with pork chops and Chris on meat.
35:51I'm gonna go Henry and John.
35:55Do I feel like I should go home for a pork chop? No.
35:58Do I feel like, you know, I led to service getting .
36:02Yeah, 100%.
36:03So I'm gonna vote for Chris and I'm gonna vote for myself.
36:07Me holding myself accountable is not me wanting to go home.
36:10I deserve to be here.
36:11100%.
36:12I'm gonna have to agree about the whole garnish thing.
36:14I think it was a bad night on garnish.
36:16The fact that we got pulled up to the pass several times for very minor mistakes.
36:21I think I'm just gonna have to go for what, like, set us back the most, which was probably the pork chop.
36:27Yeah, it's a three-way tie.
36:47Red team, have you reached the consensus?
36:49Yes, Chef.
36:50Yes, Chef.
36:51Cara Marie, red team's first nominee and why?
36:53Our first nominee tonight, Chef, is Alexandra.
36:56There was a lot of issues with having a lot of things come from garnish to the pass
37:00and being sent back for not being seasoned properly and missing ingredients or having wrong ingredients, Chef.
37:07Red team's second nominee and why?
37:09Our second nominee tonight, Chef, is...
37:14...is Sydney.
37:15...is going to be the majority of the fish stations issued this evening, Chef.
37:28Blue team, have you reached the consensus?
37:30Yes, Chef.
37:31Anthony, blue team's first nominee and why?
37:33Anthony, blue team's first nominee and why?
37:34Our first nominee is going to be John, Chef.
37:37We felt that we were getting pulled up to the pass for things like fries being wrong.
37:41You know, at this point in the competition, we felt that was a minor thing we shouldn't be up, Chef.
37:47Blue team's second nominee and why?
37:49Our second nominee is...
38:01Blue team's second nominee and why?
38:03Our second nominee is...
38:07...is going to be Henry.
38:10We thought that there was an issue with that station, definitely an issue with those pork chops tonight
38:14that just kind of snowballed for our entree portion of the evening.
38:17Okay, step forward.
38:20Henry, John, Alexandra, Sydney, move.
38:23Let's go.
38:24Alexandra, this is your third time.
38:26I know, Chef.
38:27That's not a good sign for me.
38:28I'm willing to fight, Chef.
38:29How about bringing a fight during service?
38:31I want to bring your confidence back, Chef.
38:33It'll never happen again.
38:34And if it does, let me go right then.
38:39Sydney, what happened?
38:41I rushed my first scallops that got sent back.
38:43I definitely was not confident in my scallops at all,
38:46but I knew I needed to get food to the past so I didn't let everyone else die
38:49and I should have pushed back instead of sending them up.
38:52I'm starting to doubt the confidence I've got in you
38:54because if that's what you tried to push out and blindside me,
38:57is that a reflection of you as a chef?
38:59No, Chef, it's not a reflection of me, not by any means, Chef.
39:01I learned from my mistakes and I'm a fighter.
39:08John.
39:09Yes, Chef.
39:10The fries tonight.
39:11I've got one with wrong cheese, one with no cheese,
39:13and one that is undercooked.
39:15The same dish.
39:16What the happened tonight with you?
39:18Truthfully now.
39:19Truthfully now.
39:20Truthfully, Chef.
39:21I made a mental error in the very beginning,
39:23reusing the wrong cheese.
39:24And then from there, Chef, I was spending a lot of time
39:26remaking garnishes for recooks.
39:29And it just kind of made me wobbly, Chef.
39:31Tell me why you should stay in Hell's Kitchen.
39:33Chef, I'm a great leader.
39:34I work hard.
39:35Again, I've taken responsibility
39:36and I own up for mistakes that I've made.
39:38Ultimately, Chef, I got behind
39:40and I hold myself accountable to that
39:42and I want to get better as a chef.
39:46Henry, why should you stay in Hell's Kitchen?
39:49I should stay in Hell's Kitchen
39:50because this is one ball
39:51that I'm never going to drop again.
39:52You know, I learned from my mistakes.
39:54And not only that, you know,
39:55first time being up here on elimination,
39:57you know, I have more to give you.
39:59I'm ready to show you.
40:00Tomorrow night's service.
40:01100%.
40:03My decision is?
40:10Henry.
40:12Your worst performance so far, young man.
40:15Yes, Chef.
40:16Get it together.
40:17Yes, Chef.
40:18Back in line.
40:19Yes, Chef.
40:20John.
40:27Young man, too many bad services.
40:29And honestly, on tonight's performance alone,
40:32it is as clear as day,
40:34you are not ready to become my head chef.
40:36Give me a jacket, please.
40:37Yes, Chef.
40:38Thank you for the opportunity, Chef.
40:40Appreciate you.
40:41I wish you were stronger.
40:42You bet.
40:43Thank you, Chef.
40:44I appreciate you.
40:45Good night.
40:46You bet.
40:47Hi, John.
40:48Hi, John.
40:49My team.
40:50Proud of you guys.
40:51Keep it up.
40:52Tonight wasn't my night.
40:53Didn't show you that I'm your guy,
40:54but I've kept my head up high.
40:56I took my lashings like a man,
40:57and I got better every single day
40:59that I came into this competition.
41:01Chef, it was an absolute honor
41:02and pleasure to be here.
41:03Next time you're down in Georgia,
41:05I hope that you give me a call
41:06and we can cook together on the farm.
41:08Sydney.
41:09Yes, Chef.
41:10Alexandra.
41:11Back in line.
41:14You've been so much better than what I've witnessed.
41:17That's the most frustrating thing.
41:19It's time to wake up all of you.
41:21Yes, Chef.
41:22Get out of here.
41:23That feeling up there in the hot seat,
41:26getting ripped to shreds by Chef Ramsay,
41:29I wouldn't wish that on anybody.
41:32Still here.
41:33I'm relieved my journey hasn't ended,
41:36but I'm disappointed that I've let Chef down.
41:41What do we do next time?
41:42Not it up.
41:43Don't count me out yet.
41:45We only go up from here.
41:46What did I tell you?
41:47Only up from here.
41:48What did I tell you?
41:49To hear Chef Ramsay say that he's losing confidence in me
41:54and he thinks that I crack under pressure is like...
41:57You were like, Chef, I'm not done.
41:59I'm gonna keep fighting.
42:00Give me .
42:01I'm so proud of you.
42:02I'm so grateful to be able to have the opportunity
42:06to show him the next time that I'm not gonna crack under pressure.
42:10I knew you pulled it right from here.
42:12John may be from the peach state,
42:15but there was nothing peachy about his performance tonight.
42:18Next time on Hell's Kitchen, Battle of the States.
42:27What the , Henry?
42:28Will the blue team do everything it can?
42:31Oh.
42:32I will literally kill these men.
42:34To throw the red team off their game.
42:36This is some Sabatua type .
42:38Oh, God.
42:39Dude, how did that happen?
42:40This is way too salty.
42:42And will their antics go too far?
42:44What the is on the floor in here?
42:46Oh, my God.
42:48Oh.
42:49Karma is a real bitch.
42:50What the ?
42:51Causing Chef Ramsay to make a drastic decision.
42:54One of you will not continue.
42:56On another whirlwind episode.
42:58Sucks to suck, you get what you give.
43:01Of Hell's Kitchen.
43:02I don't feel that bad.
43:03Yeah.
43:04Not bad.
43:05.
43:08Oh.
43:09Oh.
43:10Oh.
43:12Oh.
43:13Oh.
43:14Oh.
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