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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 got to 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!
03:14Oh my god!
03:19There'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 going to go with the flow and follow this guy.
03:33Line up, guys!
03:38Good morning!
03:41Good morning, chef!
03:42Come on, how cool was that?
03:43That was amazing!
03:44Awesome!
03:45So today, as you've probably already guessed, you'll be cooking Mexican.
03:50Nice.
03:51Awesome.
03:52Now, we're going to have a little fun this morning with a game I like to call guacamole.
03:56James, Michelle?
03:57Oh my god.
03:58Welcome to our giant avocado.
04:01What?
04:02Oh, it's a cotto.
04:03How cool is that?
04:04That's so cute!
04:06Here's how this is going to 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.
04:50Yay!
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.
05:06On your mark.
05:07Get set.
05:08Guacamole.
05:09Up.
05:10In today's challenge, one chef from each pairing.
05:12Oh.
05:13Black beans.
05:14Will try to whack the ingredients they want.
05:17Five.
05:18Plantains.
05:19Four.
05:20Three.
05:21For their elevated Mexican dish.
05:22No, no.
05:23Oh, Ellie.
05:24Whatever ingredients they whack, both chefs must use.
05:28I wanted that one.
05:29I tried getting it twice.
05:3015 seconds.
05:31Feels like that.
05:32That's 15 seconds.
05:33Real time.
05:34That.
05:35So, plantains, yes.
05:36Poblano chilis, 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.
05:44All right.
05:45Next up.
05:46Cara Marie.
05:47Anthony.
05:48Make good choices.
05:49Oh, yeah.
05:50I got you.
05:51I'm ready to get inside that giant avocado hole and whack it.
05:55Set.
05:56Guacamole.
05:57Hit the tomatoes.
05:59This is what happens when you get a man in charge of shopping.
06:04Oh.
06:05OK.
06:06Up next.
06:07Anaya and Chris.
06:09Feeling ready, chef.
06:10Guacamole.
06:11What the ?
06:12Where?
06:13What the ?
06:14Hit something.
06:15Oh, I hit the wrong .
06:16Hit the one in the middle.
06:17Right there, cilantro.
06:18What?
06:19Where the cilantro?
06:20Hit it.
06:21Where?
06:22What a terrible mix.
06:25Next up.
06:26Sydney.
06:27Jayden.
06:28Avocado.
06:29Rice, rice.
06:30Rice.
06:31Nice, nice.
06:32Cotilla.
06:33Three, two, one.
06:35Apollies.
06:36It was pretty fun.
06:37Next up.
06:38Alexandra and Henry.
06:39Let's go.
06:40Nothing weird, Henry.
06:41Nothing weird.
06:42Guacamole.
06:43Up.
06:44You've got to go, man.
06:45Pick them up.
06:46Endive.
06:47Endive.
06:48Endive.
06:49Endive and Mexican food.
06:51You're welcome.
06:52I've never seen anyone that excited over an endive, let me tell you.
06:55One more left.
06:56Jada.
06:57And Lisa.
06:59Let's go.
07:00Guacamole.
07:01Of course.
07:02For anybody out there who thinks that it's easier than 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, you'll have 45 minutes to make that incredible Mexican
07:23dish.
07:24Your 45 minutes starts now.
07:27Off you go.
07:28Vamanos.
07:29Come on, ladies.
07:31Let's go.
07:32Welcome to the blues here, Jada.
07:33Thank you, chef.
07:34What are you making, Lisa?
07:35I'm going to do like a cream corn base.
07:37Okay.
07:38I'm going to try to pickle the chayote.
07:40I'm going to marinate the steak.
07:41And I'm just going to 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.
07:54What's the menu description of your dish?
07:56Seared pork, chef, with 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.
08:19But I can help you if you need help, though.
08:22Eleven minutes.
08:23Henry, how you feeling?
08:24Might be biting myself in the ass with this endive.
08:26I 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 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.
09:15I hate that.
09:16Restart.
09:1760 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.
09:31The 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.
09:43Last seconds, ladies.
09:44Last seconds.
09:45Three.
09:46Over here.
09:47Over here.
09:48Over here.
09:49Over here.
09:50Over 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.
09:59She's been named one of times 100's most influential people in the world.
10:05All of you, please welcome the amazing.
10:10Gabriella Kamara.
10:11So good.
10:12Oh, good to see you.
10:13Oh, my God.
10:14She is almost a historian more than she's a chef.
10:15And so to have somebody at that intellectual greatness here gives me chills.
10:20You know as well as I do that Mexican cuisine has gone through that incredible transformation.
10:25What is it?
10:26What is it?
10:27Is it the authenticity, the ingredients?
10:28It's everything.
10:29It's, it's always been there, but now the world knows more about it, which is wonderful.
10:30Chef, you ready to taste?
10:31I'm ready to taste.
10:32Right, so let's begin with the battle of the port.
10:33The port.
10:34The port.
10:35The port.
10:36The port.
10:37The port.
10:38It's so good.
10:39Oh, my God.
10:40She is almost a historian more than she's a chef.
10:41And so to have somebody at that intellectual greatness here gives me chills.
10:42You know as well as I do that Mexican cuisine has gone through that incredible transformation.
10:47What is it?
10:48Is it the authenticity, the ingredients?
10:50It's everything.
10:51It's, it's always been there, but now the world knows more about it, which is wonderful.
10:55Chef, you ready to taste?
10:57I'm ready to taste.
10:58Right, so let'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.
11:10Ali, describe your dish to chef, please.
11:12I have a tequila braced pork tenderloin with a little Fresno on top.
11:17I like the citrus touch and the toston.
11:20Mm-hmm.
11:21Pork is a little bit dry for me.
11:24But good flavor.
11:25Thank you, Chef.
11:26John, please.
11:27A seared pork tenderloin with chili relleno and pickled peppers.
11:31Chili relleno is one of my favorite, favorite things to eat.
11:34So let's see.
11:35No pressure.
11:36Let's see.
11:39Nice.
11:40Right.
11:41Chef, does the point go to Ali or to John?
11:45Ali, I think this time the point is going to go to John.
11:48Wow.
11:49Sorry, Chef Ellie, you're not going to sneak one in on me today.
11:52Today is my day.
11:54And let's keep this going.
11:56Next up, the battle of the red prawns.
11:58Let's go.
11:59Alexandra.
12:00Red prawns.
12:01And Henry.
12:02Henry, I'm coming for you, buddy.
12:04All right, Henry, let's start with you first.
12:06Describe 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.
12:24Start with 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.
12:48Have a good job, guys.
12:49Well done.
12:50Next is...
12:51Red snapper.
12:52Anaya and Chris.
12:54It's Anaya's pepita crusted snapper with chayote relish.
12:59I don't know.
13:00Let's compare.
13:01Against Chris's...
13:03Pickled beets, sallow, and mangoes with Alexa seared snapper.
13:07The sauce is overpowering.
13:10So I'm going to give the point to the red team.
13:13Wow.
13:14Thank you, Chef.
13:15Viva la Mexico!
13:17Oh!
13:18With both teams back to even, Rhode Island's Cara Marie looks to out-duel Iowa's Anthony with
13:24her.
13:25Bistecca con limon.
13:26The sopapilla is a little bit overpowering, but 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.
13:36Yes.
13:37So two good dishes, Chef.
13:38Two good dishes.
13:39Yes.
13:40I'm going to give it to both.
13:41Wow.
13:42Congratulations, both of you.
13:43Yeah.
13:45The 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 Jaden from Massachusetts
14:01with 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 Jaden's anchovy chicken with anchovy chili oil.
14:21I do have to say that I think the chicken was better cooked in Jaden's, and I think that's
14:27a point.
14:28Well seasoned.
14:29Great job.
14:30Giving the blue team a one-point lead going into the final tasting.
14:34Right.
14:35The battle of the skirt steak.
14:36Let's go.
14:37Jada versus Lisa.
14:39Let's go, Lisa.
14:40Bring it home, Jada.
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.
14:51It's a citrus guajiro marinade, and then you have a chayote escabiche.
14:56Mmm.
14:57The corn flavor makes it, you know, sort of rounds up the meat.
15:01I like the salsa.
15:02I like the freshness of your garnish.
15:04Very well done.
15:05Jada.
15:06Yes.
15:07Describe this to Chef, please.
15:08Here we have a homemade flour tortilla that's now turned into a tostada.
15:12On 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.
15:32Wow.
15:33Well done.
15:34Thank you, Chef.
15:35Thank you, Chef.
15:36Thank you, Chef.
15:37Thank you, Chef.
15:38Thank you, Chef.
15:39Thank you, Chef.
15:40Good to see you again, my darling.
15:41My pleasure.
15:42My pleasure.
15:43My pleasure.
15:44Thank you, Chef.
15:45Thank you, Chef.
15:46Thank you, Chef.
15:47Good luck.
15:48Take care.
15:51Right.
15:52Blue team, do I have a reward for you?
15:54I'm so excited.
15:55here today. Good to see you again, my darling. My pleasure. My pleasure. Great job. Good luck.
16:00Good luck, everyone. Take care. Thank you. Right. Blue team, do I have a reward for you? I'm so
16:06excited. Listen up. You are all going to be hosting your very own Fiesta pool party.
16:16All that partying is sure to work up a tremendous appetite. So you'll snack on a delicious Mexican
16:22lunch from the Scorpion bar here at Foxwoods. It's great. Oh, man. And spa treatment.
16:31We could do a little bit of R&R and relax. Understood? Yes, Chef. Retting, your afternoon
16:37will be no party at all because all of you will be making tortillas by hand. They are agonizing to
16:47make. You're going to have to hand crank pounds and pounds of corn. Then you'll roll out these
16:51beautiful tortillas and get them ready for tonight's service. Understand? Yes, Chef. Off you go,
16:57girls.
17:03Oh, hell yeah. Oh, my God. That's amazing. I feel like a kid in a candy shop right now.
17:09This is definitely the best reward that we've had so far.
17:13To the victory. And to Jada. Hey.
17:16To the blue team, baby.
17:18This is a really good way to start off being on the blue team.
17:23Jump it.
17:34Oh, I just let the rest of the guys and Jada splash around like some kids while old dad
17:42over here got a massage. My magic fingers over here. I'm telling you.
17:49Sydney, crank faster.
17:53Your face is turning red. I know. I'm over here like giving this thing everything I got
17:58for like a little tablespoon of paste to just bloop. It's righty tighty. Gotta go this way.
18:05What a lovely information to know like 10 minutes ago. Awesome.
18:22I think I speak for all of us. We're happy to have you. I'm so happy to be here. I really am.
18:26How do we not turn into the red team? They're very easy. Listen, I think we have the recipe
18:32to not do that now that we have all six of us. So I'm loving it. Like so far, so great.
18:39What do you guys think the red team is doing right now? Getting corned?
18:41Is that what I say? Getting corned. Getting corned hard.
18:46This is the time of my life, guys. I mean, wow, I've never had this much fun ever.
18:53Mis brazos. Call them, girl. Call them.
18:56There's probably tricks to this, too, that we don't even know. Kudos to the Mexican women doing this,
19:01because what the? I feel like a limp noodle right now. I feel like one of those little,
19:04like, floaty things outside of the car dealership. Like, my arms just are definitely going to need
19:10rest before dinner service tonight. I'm definitely going to have to take a shower before service.
19:16I'm sweaty as . We're getting somewhere, guys. We're 16th of the way.
19:21Thank you, folks. Very inspiring.
19:35Mourinho, open Hell's Kitchen, please. Let's go.
19:42Scoring a seat to Hell's Kitchen in Foxwood Resort Casino
19:45is the hardest reservation in town. And for those lucky few, tonight is Mexican night.
19:54In addition to the usual classics. Can I please eat a crispy skin salmon?
19:58I'll have the beef wellington. Chef Ramsay is offering Mexican delicacies.
20:02May I please get the spicy Caesar salad? Including a lamborea chili relleno appetizer,
20:08and as an entree, an al pastor grilled pork chop served with Mexican street corn and topped with
20:14gotilla cheese. The door's just open, gentlemen. Hey, ladies. Excuse me. I'm sorry. That's fine. I'll be
20:20a gentleman. I'll be forgetting that there's a woman in the building. I'm feeling good going into
20:23dinner service right now. You know, like, Jade is here. We got a new menu. Fresh start. Blue team.
20:28Yes, Chef. First out of the gate. Let's go. Yes, Chef.
20:29Four covers, table two. Two Caesar, two risotto. Yes, Chef. Yes, Chef.
20:32Two risotto. I'm six out. Six minutes heard. Six minutes out. New team, new dishes. Honestly,
20:38I'm feeling pretty confident. How long, Jada? Now we're two out, Chef, on those first two Rizzo.
20:43Two heard. Wow, that's quick. Two out already? Yes, Chef. Okay, good. Let's go.
20:47AFS is one of those stations where you're able to distinguish your voice from everybody else's
20:52and kind of have that stride and set the tone for the rest of the night. Walking those first two Rizzo's
20:57right now. Coming down, guys. Behind you, Chef.
21:02It's rubber, though. Blue team. Yes, Chef.
21:07Come here. Oh, risotto delicious. Just touch them a minute. Just touch them. I'm not serving them,
21:12but. Yes, Chef. No, no, don't say yes, Chef. Touch them. They are solid. What does that mean?
21:18Overcooked, Chef. Come on, Jaden. Will you please? Ah, those lobsters, man. It's just one of those things
21:24you have to get into repetition, you know? Hey, it's butter poached lobster. Yes, Chef.
21:29Yeah, not hammered. Yes, Chef. Let's go. Henry, please. Yes, Chef. Yes, Chef.
21:33It's boiling over, we're out of control, and we're about to go up in flames.
21:37When you're not the person cooking said product and you're still on the hook for it,
21:43it can be frustrating a little bit. Coming down, guys.
21:45Jaden, come on. Go, please. Now that Jaden has perfected the poached lobster tail,
21:52Sydney hopes to do the same with her scallops in the red kitchen.
21:55Those are browning already. There you go. There you go. Just go around. Sydney and Lisa on fish
22:00tonight, and those ladies are strong. I'm not worried at all. Can I walk with these? Go.
22:04Always keep them on the side. The sides are where it's the hottest.
22:07Scallops, please. Yes, Chef. Yes, Chef. Bring the out of there. Thank you. Let's go.
22:16That's, that one's raw. Oh, no. I mean, now. Hey, ladies, ladies. All in, come here a minute.
22:21Yes, Chef. Look what I'm getting. Look, it's not even near. Who cooked them? I cooked them, Chef.
22:29I don't get it. I do not get it. Start the table again. Yes, Chef. Yes, Chef.
22:34I've seen Hell's Kitchen so much, like, my biggest fear is to up scallops. Are you kidding me?
22:41Hey, red team. Is this because Jaden's gone? No, Chef. No, Chef.
22:45Four out on two red oats. Drop that lobster. Four herb. Lobster's working, Chef.
22:50Jaden and I are starting to find a rhythm. That looks really good. You need herbs? No,
22:54not yet. This kind of became like an assembly line of sorts. Jaden, I'm walking in ten. Walking.
23:00Wow. She is good. Two more. We're six out. Beautiful.
23:03It's just risotto, risotto, risotto. Behind. Thank you. Good timing.
23:09Probably the best lobster I've had. Keep it moving, guys. You got this.
23:12Yes, Chef. Ladies, I'm on my third table next door. Jaden's on apps. I get that,
23:17but there's nothing coming out. Yes, Chef.
23:19Give me 30 seconds on the two scallops. OK.
23:22So I've got my scallops in the pan. I'm letting them sear. I hand them off to Lisa to watch.
23:29Open. Yes, Chef.
23:33And the next thing I know, when I get the scallops back, there's butter in here. I didn't put butter in
23:41here. Man, these are under still. Yeah, look. Look at this. In this competition is sink or swim on the
23:49stations. It's a lot of fat, Chef. Don't want to drown them. Nobody can go help them. They can only help
23:55themselves. So I'm like, please get it together. Please get it together. Please get it together.
23:59Behind. Walking.
24:05Ladies. Yes, Chef.
24:07We started sending ice cold chili oregano. Now there's scallops. I don't know. Who cooked these?
24:13We don't know. We both said, Chef. OK. So he said that weeks ago, no butter.
24:19Yes, Chef. Uh, get to back of the kitchen. Jada. Yes, Chef. Come here a minute.
24:23Yes, Chef.
24:33It's only 30 minutes into dinner service. Ladies.
24:36Yes, Chef.
24:37And Lisa and Sydney's second attempt on scallops.
24:41So he said that weeks ago, no butter.
24:43Let's .
24:45Has Chef Ramsay already calling for backup.
24:48Get to the back of the kitchen. Jada.
24:50Yes, Chef. Come here a minute.
24:51Yes, Chef.
24:52I don't know what the is happening in that red kitchen.
24:53Yes, Chef. But I'm getting overcooked scallops.
24:55Yes, Chef.
24:56Can you go in there and have a word with them? I've got no idea what the is going on.
25:00All right, guys. Obviously, he's not very happy. It was just a bad start, but we're going to turn
25:04back around and it's all going to be in the past. All done. It's not even worth dwelling over.
25:09We're just going to move past.
25:10Let's go.
25:11Let's go.
25:11Jada's speech isn't incredibly motivating to me. In fact, I find it mildly annoying.
25:17Just like, hey guys, you can do it. You know, bounce back. It's like, okay.
25:24Okay. Will do. Walking two Rizzo's. Okay. Walking two lobster, two scallops.
25:36Here we go, yes? Yes, Chef.
25:38As the first red diners finally get some appetizers.
25:42Dear sweet goodness. I love it.
25:43Over in the blue kitchen, Chef Ramsay is already moving on to the first.
25:47Entree, two pork, two strip. How long?
25:51Four minutes out. Two strip, two pork.
25:53Garnish at three. Four minutes out. Four minutes out.
25:54Heard. Fries are down. I'm ready to stand out tonight. I've prepped the station. I have prepped
25:59it as if I'm going to war. I got backups on my backups. All right, let's walk it. Walking, Chef.
26:05I'll follow my way behind you in 30 seconds. Blue team, come here.
26:11Yes, Chef. Urgently.
26:14Why have you got Mexican cheese in the fries when it should be Parmesan?
26:19I put the wrong cheese in, Chef.
26:20Hell, man.
26:21We'll be fired.
26:21Hold on. Come here.
26:23Sadly, there's more. Pork is raw. It's not even pink. Pink I can get away with.
26:29Well, you can't even get the right cheese for a New York strip, and you can't even cook me a pork chop.
26:34Wait, Chef. Yes, Chef.
26:35Yes, Chef.
26:37Henry right now is having a hard time with those pork chops. He's not using the grill properly.
26:41He's not using the oven properly. He's not using his brain properly.
26:45All right, team. Six minutes out. Pork chop refired.
26:47Heard. Henry's a great chef, so I would expect better out of him.
26:51Yo, Pork, are you good?
26:52Yeah, I'm good.
26:54Garnish is walking, Chef.
26:55That's beautiful, Henry. I got you.
26:56Thank you, Chef.
26:57I'm going to walk.
26:58All right, I'm walking pork. I'm going around you.
27:03Go, please.
27:04Bounce back, guys. We got this.
27:05With diners finally getting their first taste of pork chops.
27:08Mm.
27:09This pork is really good.
27:10The red team is hoping their entrees will impress as well.
27:14Entree to pork and to New York strip, please.
27:16Yes, Chef.
27:17Yes, Chef.
27:18Give me four minutes.
27:19Four minutes.
27:19I can meet you in the window. Four minutes.
27:21I absolutely am very excited to be solo tonight on meat.
27:24Want to touch this and tell me what you think?
27:26Just throw in a little more.
27:27Yeah, okay, cool.
27:28It's still a little.
27:29No, no, that's perfect.
27:30Hell yeah, I get to work by my damn self.
27:32It's the best way for me to work alone.
27:36You ready to walk?
27:37Walk.
27:37Yeah, you guys just walk.
27:38You ready?
27:38There you go, walk, walk, walk.
27:39Two strips, two pork.
27:40Hurt.
27:41Right behind.
27:42Hurt, hurt.
27:47Ladies, come here.
27:48Yes, Chef.
27:49I have no idea what the going on there.
27:52That is overcooked.
27:55Not an ounce of juice.
27:56Yes, Chef.
27:57Jada, come here.
27:58Yes, Chef.
27:59Up 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 60 seconds.
28:15This is not glazed.
28:16Well, then I would pull it closer to you,
28:17so that way it's not so hot.
28:20Ladies, 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.
28:29Trying to get a little pissed off.
28:30Like, this is embarrassing.
28:32Like, what the ?
28:34She need to watch her mouth, bruh.
28:36I don't have time for the petty , the slamming,
28:40the attitude, the, oh, we got to get it together.
28:43I'd like to sell my meat at some point in time tonight.
28:45I 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.
28:51Okay, heard.
28:52Yes, ma'am.
28:53Right behind.
28:57Chef.
29:01Good.
29:01Well done.
29:02Let's go.
29:04Let me be a very welcome.
29:05Wow.
29:06This pork chop is amazing.
29:08Think about it.
29:11Far now.
29:11Two strip, two pork chop.
29:13Heard.
29:14Heard, chef.
29:15Let's go.
29:15Two shrimp.
29:16Four minutes, two strips, two pork, John.
29:18Good fries, Brockton.
29:19All right, fries walking up.
29:21Garnish for two New Yorks.
29:23John seems very nervous on garnish.
29:26I know he sweats a lot, but he's already sweating.
29:31Now there's no cheese on there, is there?
29:34Blue team.
29:35Yes, chef.
29:36All of you.
29:36Yes, chef.
29:38Here's why we're not standing out.
29:39This is painful.
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, chum, will you please?
29:48Yes, chef.
29:49Yes, chef.
29:50Balance back, John.
29:50Come on, dude.
29:51You got this.
29:52It's fries.
29:53Garnish is not that hard in the station.
29:55You got to figure that out, boss.
29:59Do you need more time on that one?
30:00One minute.
30:00Yes, chef.
30:01Right, chef.
30:01These feel a lot better.
30:02All right, heard.
30:03Walking.
30:04We're walking.
30:04Two shrimp, two pork.
30:06John, your sides are up.
30:07Garnish is up.
30:09Waiting on steaks.
30:09Walking right now, chef.
30:10Chris.
30:11Yes, chef.
30:12Chris, come here.
30:14What's that temperature there?
30:15That's many of them.
30:16I just want it right, guys.
30:17I want it right.
30:18Get me two mid-rep New York strips.
30:19Oh, my god.
30:20Jess.
30:21The meat station is no joke.
30:22How long on that beef?
30:23I need two minutes, guys.
30:24All right, chef.
30:25Two minutes.
30:26I think you're good.
30:27It's just the being there solo can really fluster you
30:29a little bit.
30:30One minute out and I'm refiring my two strips.
30:42Yeah, I'm walking.
30:43You got it.
30:43I'm coming right behind you.
30:45Walk, refiring a new two.
30:46John, send that, please.
30:48Complete that table, yes?
30:49Yes, chef.
30:50While Chris bounced back quickly
30:52from his overcooked New York strips.
30:54The steak is perfectly cooked.
30:56The Red Kitchen is looking to get their next table
30:58of entrees to the pass.
31:00You about to walk garnish?
31:01Yep.
31:02All right, walking.
31:03Here?
31:04Yes.
31:05Ready to walk?
31:05Yeah.
31:06Walking.
31:07You're to the right.
31:08I'm to the left.
31:09OK.
31:11Right there's one.
31:18Ladies.
31:19Yes, chef.
31:19Come here.
31:20Yes, chef.
31:21Please don't be undercooked chicken.
31:23Taste it.
31:24Oh, it's missing the cilantro.
31:25Oh, you can see it with your eyes, yeah.
31:28You've all switched off.
31:29The tiniest of details, no one gives a about.
31:33Come on, come on.
31:34Hey, hold on a minute before we start running away.
31:39When something's really terrible,
31:41Chef Ramsay will take it and put a towel over it.
31:45So when you see the towel of terror, you're just like,
31:47oh, please don't be my thing.
31:48Please don't be my thing.
31:49Please don't be my thing.
31:50It'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
32:12the struggling red team to the pass.
32:15What happened to the ladies from the last service?
32:17I've got raw salmon and I've got raw chicken.
32:23Little Miss attitude I can't do no wrong does something wrong.
32:30Every station tonight has absolutely let me down.
32:34All of you, get out of there.
32:38And hey, come up with two nominees that your team could do without,
32:42because this is embarrassing.
32:45Get out.
32:45Yes, chef.
32:51Well, good thing we got our food at least.
32:53Yeah.
32:58Anybody want to go first?
33:00I think fish had the worst issues.
33:02I was third.
33:03Fish also had the most amount of to cook on it.
33:05So like, chill out.
33:07You were cooking all the scallops, the 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,
33:19and 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.
33:33Well, I didn't have any, it didn't hold back any tickets.
33:35It did.
33:36It did.
33:37Raw chicken is a little bit scarier than some under-salted potatoes.
33:40And I fixed those potatoes.
33:42I mean, it's embarrassing when potatoes go up,
33:44and 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 crumble.
33:52That's a problem.
33:53It's a big problem.
33:55Aniyah just, she has the floor.
33:57I mean, she never doesn't have the floor.
33:59Even if Aniyah doesn't have the floor,
34:00she's taking the floor.
34:01The teammate that's not here anymore,
34:03obviously she's the one who's holding the team together.
34:05But she still feels the need to get loud.
34:08Literally, garnish your tank tonight.
34:10If I was Chef Ramsay, I wouldn't want somebody like that
34:12to run my restaurant.
34:14I'm irritated as .
34:19While the red team tries to figure out who to nominate.
34:22Walking in one minute.
34:23Erd.
34:24The blue team is trying to avoid a similar fate.
34:27Garnish, go up.
34:29I'm coming right behind you.
34:30Walk.
34:31Erd.
34:32Come on, guys.
34:35I look bad.
34:38Where are we?
34:39Mid-rare?
34:40Yes, Chef.
34:41Yes, Chef.
34:50Service, please.
34:54Guys, good job.
34:55Finish off, Chef.
34:56This looks perfectly.
34:57Way better.
34:59Hey, blue team, come here.
35:00Yes, Chef.
35:01Line up there.
35:02Half and half.
35:03Yes, Chef.
35:04That was brutal.
35:07Mistake after mistake after mistake.
35:10There's no winning team.
35:11Get back to the door and come back to me with two names
35:15that you could do without.
35:16Because this performance was off out of here.
35:20Yes, Chef.
35:20Yes, Chef.
35:24Unbelievable.
35:29I think we just ripped the bandit off north.
35:31Let's vote.
35:32I'm going to have to go John and Chris.
35:37John, I mean, it's fries and cheese.
35:40I'm going to go Chris and John.
35:43What I felt put us back would be, you know,
35:46Henry with pork chops and Chris on meat.
35:50I'm going to go Henry and John.
35:54Do I feel like I should go home for a pork chop?
35:58No.
35:58Do I feel like, you know, I led to service getting butt.
36:02Yeah, 100%.
36:03So I'm going to vote for Chris and I'm going to vote for myself.
36:07Me holding myself accountable is not me wanting to go home.
36:10I deserve to be here, 100%.
36:12I'm going to 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.
36:21And I think I'm just going to have to go for what like set us back the most,
36:26which was probably the pork chop.
36:27Yeah, it's a three-way tie.
36:37Red Team, have you reached the consensus?
36:49Yes, Chef.
36:50Cara Marie, Red Team's first nominee and why?
36:52Our 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
37:05wrong ingredients, Chef.
37:07Red Team's second nominee and why?
37:09Our second nominee tonight, Chef, is...
37:14...is Sydney.
37:17Sydney struggled with the cook on pork chops and some of the scallops tonight,
37:21and that seemed to be the majority of the fish stations issued this evening, Chef.
37:27Blue Team, have you reached a consensus?
37:29Yes, Chef.
37:30Anthony, Blue Team's first nominee and why?
37:33Our 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.
37:46Blue Team's second nominee and why?
37:49Our second nominee is...
38:00Blue Team's second nominee and why?
38:02Our second nominee is...
38:06...going to be Henry.
38:07We thought that there was an issue with that station, definitely an issue with those pork
38:13chops tonight that just kind of snowballed for our entree portion of the evening.
38:18Okay, step forward. Henry, John, Alexandra, Sydney, move. Let's go.
38:24Alexandra, this is your third time.
38:26I know, Chef.
38:26That'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. It'll never happen again.
38:34And if it does, let me go right then.
38:37Sydney, what happened?
38:41I rushed my first scallops that got sent back.
38:43I definitely was not confident in my scallops at all, but I knew I needed to get food to the pass,
38:48so I didn't let everyone else die, and I should have pushed back instead of sending them up.
38:52I'm starting to doubt the confidence I've got in you, because if that's what you tried to push out
38:56and blindside me, is that a reflection of you as a chef?
38:59No, Chef, it's not a reflection of me, not by any means, Chef.
39:02I learned from my mistakes, and I'm a fighter.
39:08John.
39:09Yes, Chef.
39:09The fries tonight, I've got one with wrong cheese,
39:12one with no cheese, and one that is undercooked.
39:15The same dish!
39:17What the happened tonight with you?
39:18Um, just...
39:19Truthfully now.
39:20Truthfully, Chef.
39:21Made a mental error in the very beginning, reusing the wrong cheese.
39:24And then from there, Chef, I was spending a lot of time remaking garnishes for re-cooks,
39:29and it just kind of made me wobbly, Chef.
39:32Tell 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, and I own up for mistakes that I've made.
39:38Ultimately, Chef, I got behind, and 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 because this is one ball that I'm never going to drop again.
39:52You know, I learn from my mistakes.
39:54And not only that, you know, first time being up here on elimination,
39:57you know, I have more to give you.
39:58I'm ready to show you tomorrow night's service.
40:00100%.
40:03My decision is...
40:10Henry.
40:13Your worst performance so far, young man.
40:15Yes, Chef.
40:16Get it together.
40:17Yes, Chef.
40:18Back in line.
40:18Yes, Chef.
40:20John.
40:22Young man, too many bad services.
40:29And honestly, on tonight's performance alone, it 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.
40:40I wish you was stronger.
40:41You bet.
40:42Thank you, Chef.
40:42I appreciate you.
40:43Good night.
40:44You bet.
40:45Bye, John.
40:45Bye, John.
40:46Bye, team.
40:46Proud of you guys.
40:47Keep it up.
40:48Tonight wasn't my night.
40:52Didn't show you that I'm your guy, but I've kept my head up high.
40:55I took my lashings like a man, and I got better every single day that I came into this competition.
41:01Chef, it was an absolute honor and pleasure to be here.
41:03Next time you're down in Georgia, I hope that you give me a call and we can cook together on the farm.
41:09Sydney.
41:10Yes, Chef.
41:10Alexandra, back in line.
41:14You've been so much better than what I've witnessed.
41:17That's the most frustrating thing.
41:20It's time to wake up all of you.
41:21Yes, Chef.
41:22Get out of here.
41:24That feeling up there in the hot seat getting 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, but I'm disappointed that I've let Chef down.
41:41What do we do next time?
41:42Not it up.
41:44Don'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?
41:48To hear Chef Ramsay say that he's losing confidence in me and he thinks that I crack under pressure is like...
41:57You were like, Chef, I'm not done.
41:59I'm going to keep fighting.
42:01I'm so proud of you.
42:02I'm so grateful to be able to have the opportunity to show him the next time that I'm not going to
42:09crack under pressure.
42:10I knew you pulled it right from here.
42:13John may be from the peach state, but there was nothing peachy about his performance tonight.
42:24Next time on Hell's Kitchen, Battle of the States.
42:26What the , Henry?
42:28Will the blue team do everything it can?
42:30Oh, I 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.
42:41And will their antics go too far?
42:44What the is on the floor in here?
42:45Oh, my God.
42:48Oh.
42:48Karma is a real bitch.
42:50What the causing Chef Ramsay to make a drastic decision?
42:54One of you will not continue on another whirlwind episode.
42:58Sucks to suck, you get what you give.
43:00Of Hell's Kitchen.
43:02I don't feel that bad.
43:10I don't feel that bad.
43:12The first thing is, one of you will be aware of this.
43:14And it's not like giving your skin your heart.
43:15You must recognize that it's such a sticky note of this.
43:17And you need to ask that it's just two.
43:18Just at that point, there's a good choice to have to go to the cat.
43:20So I have to go to the cat.
43:21Andy, I think, we're all right.
43:22But it's too much to have to stay on the bed.
43:23I know.
43:24I will keep you by moving around.
43:25And I will not be able to stop again,
43:26I will never have to move around this.
43:29Hold on from where you can't walk like this.
43:31Then you can walk up and walk like this.
43:33I really need help.
43:35And I will put you back and walk you through here.
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