Hells Kitchen - Season 24 Episode 03 The Heat is Coming to Hells Kitchen
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00:01Previously, on Hell's Kitchen Battle of the States...
00:04What the hell? Why would you do that?
00:06The chefs were tasked with creating unique scallop ditches...
00:10I can't get this one open.
00:11...for a chance at the highly sought-after.
00:13The punishment pass.
00:15From the blue team, Antonio, Chris, and Jaden drew high praise.
00:20Scallops are cooked beautifully.
00:21While Lisa, Jada, Anaya, and Kat were the top contenders from the Red.
00:27Great job.
00:28Ultimately, it was Anaya from Delaware...
00:30Outstanding job. Well done.
00:31Thank you, chef.
00:32...and Chris from New Jersey...
00:33Thank you!
00:34...who were awarded the punishment passes.
00:36I'm playing it!
00:37...but the good news was short-lived, as Chef Ramsay announced that at least one chef...
00:43Will be going home.
00:45Rhode Island's Cara Marie...
00:46It looks over the top.
00:48...New York's Maddie...
00:49If you serve this in the restaurant, they are sending it back.
00:51...Montana's Chase...
00:53It looks like Kat's puked up in there.
00:54...and Alaska's Carlos from the blue team were big disappointments.
00:57Solid.
00:59What does that tell you?
01:00It's over, good chef.
01:01In the end, it was...
01:02Carlos.
01:03...who was sent packing.
01:06At opening night's dinner service...
01:08I'm ready.
01:09...Jada from Florida impressed early on appetizers.
01:11Delicious risotto.
01:12Really good.
01:13...while on the fish station, Kat from Maryland...
01:15One and a half, cook a scallop.
01:16...and Maddie from New York were both in a confused state of mind.
01:21Two pork, two chicken, one half.
01:24Oh, my.
01:25...sinking the red team's chances at completing service.
01:28All of you, get out!
01:29...in the blue kitchen...
01:30...me, dude.
01:31I just put peas in the risotto.
01:32...Louisiana's Bradley struggles with risotto.
01:35It's broken, it's broken.
01:36Restart it, restart it.
01:37...and Chase's flatbread fails...
01:40...roll bread.
01:41...brought about an early end to the blue team's service.
01:44Get out!
01:45At elimination, the red team nominated...
01:47...Maddie.
01:48...and...
01:49...Kat.
01:50...while the blue team nominated...
01:51...Shape.
01:52...and...
01:53...Bradley.
01:54...but in the end, Chef Ramsay sent...
01:55...Maddie.
01:56...home, ending her dream of becoming head chef...
01:58...at Hell's Kitchen Foxwood's Resort Casino.
02:02And now, the continuation of Hell's Kitchen.
02:06Get out of there.
02:11Tomorrow's a new day.
02:12You're still here.
02:13You're still here.
02:14Fighting chance.
02:15I respect you guys so much.
02:16I'll own up to my ups.
02:18I will own up every time.
02:19Tonight was rough.
02:21Tonight was very rough.
02:23I know that I made a lot of mistakes, but...
02:26...tomorrow's a new day, and we'll cowboy up.
02:29I'll still say, I mean, I'm a little bit flustered still...
02:32...from that whole situation, so I'm a little bit...
02:35Kobe didn't win every game.
02:36Kobe had bad games too.
02:38Bounce back.
02:40Your hair is really long.
02:42Thanks.
02:43That's why you got such big bun.
02:44Yeah.
02:45That girl got a fat ass!
02:50Look at the hands!
02:54Being a female chef, you don't really run into a lot of other female chefs.
02:59And here, it's like you're surrounded.
03:01It's been really fun because we're all just hanging out and we're bonding after a really tough day.
03:06Mine too though!
03:07I think you win, but dude, it's just...
03:09Those scopes aren't made for us.
03:11They're not!
03:12Shakira, Shakira, she said the hips don't lie, girl!
03:14Howdy.
03:15How you doing?
03:16Good.
03:17How about you?
03:18I got back here yesterday.
03:19I'm like, alright, we'll bounce back, we'll bounce back.
03:20I maybe slept 30 minutes last night.
03:21I don't know if I can do this.
03:22What?
03:23I came here to push myself, to challenge myself.
03:24I don't know how much more of this I can take.
03:25It's going to keep getting harder and harder.
03:26This is meant to be one of the hardest things we're ever going to do.
03:29Like, I maybe slept 30 minutes last night.
03:31I don't know if I can do this.
03:33What?
03:34I came here to push myself, to challenge myself.
03:39I don't know how much more of this I can take.
03:41It's gonna keep getting harder and harder.
03:43This is meant to be one of the hardest things
03:45we're ever gonna do.
03:46This is one of the hardest things I've ever done.
03:47It is.
03:49I've already overcome so much in my life.
03:51I'm not gonna let Hell's Kitchen bring me down.
03:53I'm gonna keep going and I'm gonna hopefully
03:55lift my teammates up and keep them here with me.
03:58Whatever motivates you, dude, just think about it, man.
04:01Just don't give up.
04:03Keep your head up, man, and think about it, dude.
04:06Absolutely.
04:16Hey, guys, guys, chef's outside.
04:17He needs you urgently, all right?
04:19Get out right now.
04:19Everybody get up and go.
04:26Run, run, run, run, run.
04:28Who did it?
04:29Come on, let's go, let's go, let's go.
04:30Come on, let's go, let's go.
04:31Come on, let's go, let's go.
04:32Not what I was expecting.
04:36I know we got kicked out of dinner service last night,
04:38but you didn't have to call the police on us.
04:42Good morning.
04:43Good morning, chef.
04:44What a beautiful day.
04:48Right, these incredible local police officers put their lives
04:53on the line to keep us and our family safe.
04:56This morning, we are hosting a very special breakfast service.
05:00We want to look after them the way they look after us.
05:03Understood?
05:04Yes, chef.
05:05Off you go.
05:06Let's go, guys.
05:09It's a little nerve wracking thinking.
05:10I've never seen any of these people cook an egg,
05:13so who knows how it's going to go.
05:15I'm down some eggs if you guys, is that cool?
05:18We'll do steak and eggs.
05:20In this morning's speed breakfast challenge,
05:22the teams are tasked with serving breakfast
05:24to the state of Connecticut's finest police officers.
05:28Red team, our guests are sitting down, yes?
05:30Yes, chef.
05:31Let's give back to the community, shall we?
05:34For their entree, diners will have
05:36the choice of steak and eggs, lobster benedict,
05:39a Monte Cristo breakfast sandwich, or sticky toffee waffles.
05:43Redemption service, yes?
05:44Yes, chef.
05:45The first team to serve all their tables wins the challenge.
05:51Blue team, here we go.
05:51First table of officers, two steak and eggs.
05:54Two benedict, one waffle, one Monte Cristo.
05:56Heard.
05:57Let's go.
05:58Guys, three minutes.
05:59First two steaks.
06:00Two steaks heard.
06:01Here we go, ladies.
06:02Two waffles, two benedict, two steak and eggs.
06:04Heard.
06:05Let's go.
06:06We're getting the eggs going, Chase.
06:09Me and Chase are actually working together.
06:11Nice crosshatches, nice crosshatches.
06:13He's doing the steak, I'm doing the eggs.
06:14I've made so many eggs in my life, so I'm going into this feeling really, really confident.
06:18Take both the plates.
06:19I've got the steaks.
06:20You've got the steaks.
06:21Front ones, front ones.
06:22Right behind, right behind.
06:24Right behind.
06:25I've got the steaks.
06:26I've got the steaks.
06:27I've got the steaks.
06:28I've got the steaks.
06:29Hey, blue team, who made the scrambled eggs?
06:32Jaden did.
06:33Come over.
06:34I've got one nice soft and fluffy and one overcooked.
06:37It's the same table, soft and fluffy.
06:40Let's go.
06:41Yes, chef.
06:42Let's go.
06:43What are you just doing with those eggs?
06:44You got the garnish going?
06:45We're cooking brunch.
06:46There should be no hiccups.
06:47Beautiful eggs, chef.
06:48Good.
06:49That's your job, young man.
06:52Go, please.
06:53Go.
06:54Let's get it, baby.
06:55Let's go.
06:56One team, one dream.
06:57As Jaden and the blue team recover after getting a little scrambled.
07:01That's the way I like it.
07:03Over in the red kitchen.
07:05How are we looking, Bennys?
07:06You made me work 500-cover breakfasts.
07:08I know how to cook poached eggs.
07:10I worked a few years in Las Vegas on the strip doing brunches for 400, 500 covers.
07:16So it's going to be a breeze for me.
07:19Blocks are about ready, mama.
07:20Blocks are ready in 30 seconds.
07:22I haven't been up on the chopping block.
07:25My confidence isn't where I need it to be.
07:27Let me cut.
07:28Let me cut.
07:29So I'm kind of just talking to myself.
07:30Cat, kick it in gear, girl.
07:32Do what you got to do.
07:33Walking right behind down the line.
07:35Waiting on to Benny.
07:37Good.
07:38Coming up right behind, chef.
07:39Come on, ladies.
07:40Chef, Benny's right behind.
07:42.
07:43Red team.
07:44Yes, chef.
07:45Come here.
07:46Yes, it's fast.
07:47Yes, it's furious.
07:48Yes, they're police officers, but that lobster tail is undercooked.
07:51Who put that on the plate?
07:52I did, chef.
07:53Come on, cat.
07:54Come on, come on, come on.
07:55Yes, chef.
07:56Take them back.
07:57I love cat, but I mean, come on now.
08:01Get that butter hotter.
08:02Butter poached and a lobster tail.
08:04I mean, it's really, really hard to that up.
08:06Do you need some of the food that I brought?
08:08Oh.
08:09Come on, ladies.
08:10Come on.
08:11Yes, chef.
08:12Two beanies are up for the refire.
08:13That's better.
08:14Yes, chef.
08:15As Cat and the red team finally serve their first table of hungry police officers.
08:21That's real good.
08:22The hollandaise is really nice.
08:23Over in the blue kitchen.
08:24Away now, two waffles, two steak, two Monte Cristo, yes?
08:25Yes, chef.
08:26Waffle, we good?
08:27I'm good.
08:28I'm gravy.
08:29I did chicken and waffles as my signature dish.
08:31So I'm the waffle guy.
08:32I've got it.
08:33I'm holding this down for my team.
08:34Two waffles are walking.
08:35They're right here.
08:36They're right here.
08:37They're walking.
08:38They're walking.
08:39Behind you, chef.
08:40Two waffles, chef.
08:41Junk.
08:42Lovely waffles.
08:43Thank you, chef.
08:44With both teams finding their groove.
08:46We're good.
08:47We're good.
08:48You guys, you guys drive it.
08:49Entrees are flying out of each kitchen.
08:52We're neck and neck, guys.
08:54Let's go.
08:55Neck and neck.
08:56And Chef Ramsay is a good one.
08:58We're good.
08:59We're good.
09:00We're good.
09:01We're good.
09:02You guys, you guys drive it.
09:03Entrees are flying out of each kitchen.
09:06We're neck and neck, guys.
09:08Let's go.
09:09Neck and neck.
09:10And Chef Ramsay is moving on to the red team's final table.
09:13Two waffles, two Benedict, two steak and eggs.
09:15Heard?
09:16Yes, chef.
09:17Let's go.
09:18How long on two steaks?
09:19One minute.
09:22It's funny because me being the vegan, I have been cooking meat for a very long time.
09:30How long on that steak?
09:31Ready?
09:32I'm waiting on the eggs.
09:33Walking behind.
09:34Chef, walking steak and eggs.
09:35Behind.
09:36Behind.
09:37Behind.
09:38Oh.
09:39Oh.
09:40Oh.
09:41Oh.
09:42Come on.
09:43It's so rare.
09:44It's gotta be mid-rare.
09:45Yes, chef.
09:46It's rare.
09:47Come on.
09:48Right behind, chef.
09:49Cara Marie swears up and down that even though she's vegan,
09:52she can 100% cook a steak perfectly.
09:55And it's not really showing through right now.
09:58We need to pull back.
09:59Are you still good?
10:00I'm good.
10:02It's fine.
10:03Let's go.
10:04Final table.
10:05Two Monte Cristo, two waffles, one Benedict,
10:07one steak and eggs.
10:08Yes, Chef.
10:09Everybody, one minute out. Let's go.
10:10One minute out.
10:11I need to drop eggs.
10:12First to finish is winning tonight.
10:13Let's go.
10:14Yes, Chef.
10:15I'm waiting for you.
10:16Right behind.
10:17Walking steak.
10:18Come on.
10:19Walking steak.
10:20Oh, Cara.
10:25It's raw.
10:31OK, Red Team, come here.
10:32Oh, no.
10:33Yes.
10:34Oh, no.
10:35Come here.
10:36Yes, Chef.
10:37It's too raw.
10:39It's ice cold.
10:40I can't send that.
10:41Yes, Chef.
10:42Switch stations.
10:43Somebody.
10:44OK.
10:45Now, another steak is coming back blue.
10:47I mean, the thing is moving.
10:50You know, that is unacceptable.
10:52Young lady.
10:53Yes, Chef.
10:54Hey, you'll get arrested in a minute.
10:56Yes, Chef.
10:57Don't lose your momentum, ladies.
10:58Come on.
10:59Give me five minutes on the steak.
11:01Go.
11:02Walking steak.
11:03Walking steak.
11:04Let's go.
11:05Come on.
11:06Beautiful.
11:06Thank you, Chef.
11:07The steak's spot on now.
11:08Walking behind, please.
11:10Let's go.
11:11Gently, gently, gently.
11:12You can break the egg.
11:13Come on, ladies, off the table.
11:14Two steak, two waffles, two baddies to sell the last ticket,
11:17and we're done.
11:18Yes.
11:18Come on, girls.
11:19Come on, come on.
11:20We've got to beat the boys.
11:21I got it.
11:22I got it.
11:23I can't get two sausage right here.
11:24This is the most important waffle of your life.
11:26Let's go.
11:27Waffles are 30 seconds out.
11:29We're plating in 30 seconds.
11:30OK, get those other ones up.
11:31We're ready.
11:32We're ready.
11:32We're ready.
11:33Where's the waffle?
11:34In hand.
11:34Walking right now.
11:35Come on, waffle, please.
11:37Let's go.
11:37Don't drop anything.
11:38With a dining room full of police,
11:50both the blue and red teams are racing to finish their last table.
11:54Waffles are 30 seconds out.
11:56We're plating in 30 seconds.
11:57OK, get those other ones up.
11:58We're ready.
11:59We're ready.
11:59We're ready.
11:59We're ready.
12:00Where's the waffle?
12:01In hand.
12:01Walking right now.
12:02Come on, waffle, please.
12:04Let's go.
12:05Blue team, congratulations.
12:09Hit the bell.
12:10Well done.
12:11Go.
12:11Go.
12:12Go.
12:18It feels so good to have this moment of unity,
12:22of just absolutely crushing it.
12:25Blue team, congratulations.
12:27As a thank you for treating our incredible guests today as VIPs,
12:31I've arranged a very special experience for all of you.
12:35You're going to go on a very private, exclusive,
12:37all-access tour at the stunning Mystic Aquarium.
12:41Ooh.
12:42Hey.
12:44Aw.
12:45After that amazing experience, you're
12:46going to enjoy a delicious, exquisite Italian lunch
12:49at the beautiful Tortore Amalfi.
12:51And do you know what?
12:51It's so good.
12:53I'm going to join you for lunch.
12:54Hey.
12:56Red team, as you can see, dining room needs
12:59to be reset, a major cleanup throughout.
13:01And then after that, prep the kitchens ahead
13:03of tonight's service.
13:04Both teams head to the dorms.
13:06Ladies, Chef Michelle will call you when they're ready.
13:09Yes, Chef.
13:11Told you to stick around.
13:13I did.
13:14Even though we've won the challenge,
13:16even though I had a really great showing,
13:20in my head all I'm thinking of is dinner services next.
13:23And I can't shake the mental headspace feeling
13:27that it's going to be just as poor of a performance for me
13:31as it was last night.
13:33Come in.
13:35Hi, Chase.
13:35Is it Alvin?
13:36Yes, Chef.
13:38It just keeps on compounding my anxiety and depression.
13:41Um, I'm struggling, Chef.
13:44Um, first of all, I'm so sorry to hear you're struggling.
13:47What's going on?
13:48About two years ago, I went through a divorce.
13:50I got into a really tough mental place.
13:54And then being here, the pressure and stress,
13:57it just started spiraling me back into a place
14:00that I didn't want to be in.
14:01I'm sitting here struggling with the idea of leaving
14:05and quitting.
14:06Your health, your well-being is way more important.
14:08Yes, Chef.
14:09You have to work on yourself.
14:10Thank you, Chef.
14:11Give me a jacket, please.
14:13Thank you, Chef.
14:14Thank you for the opportunity.
14:15Please.
14:16I really appreciate it.
14:17Keep your head up and promise me you'll work on yourself.
14:18Absolutely, Chef.
14:19That is important, Chase.
14:20Thank you, Chef.
14:21The very best of luck, bud.
14:23Chef.
14:24Thank you, bud.
14:25You take care.
14:43Hi.
14:44Can you say hi, Chef?
14:46Say hi, Chef.
14:48My focus is on my son, Paxton.
14:51He's 12 years old.
14:52He's autistic.
14:53And his favorite thing in the universe is the aquarium.
14:57Good job.
14:58All I can think about is how much I wish he was here to go
15:02and see this with me and see this with me.
15:03Whee!
15:10Juno's going to go get it.
15:11There you go.
15:12They love when we tap their tongue.
15:19I thought I was the whitest thing on Earth, but looking at these,
15:22whale definitely got a little competition.
15:24Ha, ha.
15:25Whee!
15:26Bye, dude!
15:27While the blue team is enjoying the environment at the aquarium,
15:31one member of the red team...
15:33Bless you.
15:35...for some reason is having a bad reaction to her environment.
15:38On top of being allergic to Connecticut...
15:46I live in Rhode Island, so me being allergic to New England,
15:53this is like a normal situation that happens basically from, like, April until, like, July.
15:59Bless you.
16:01You guys don't have to say bless you anymore.
16:03I've sneezed, like, a thousand times.
16:05She's going like this and s*** and grabbing the plates.
16:08I'm like, oh, my God.
16:10Guys, if you are sneezing on the plates, you need to redo it, okay?
16:14I'm not sneezing on the plates, I promise.
16:17No, I'm not sneezing on no plates.
16:23While the red team learns that punishments are nothing to sneeze at,
16:27the blue team is doing some plate cleaning of their own.
16:31This is bananas.
16:33Mmm.
16:35Are we good?
16:37Yes, chef.
16:38Uh, how nice it to be out.
16:40Finally.
16:41Come on.
16:42I'm, like, sitting down with the goat right now.
16:45I take none of that for granted, and I'm in awe right now.
16:48Any questions, fire away. Anything and everything.
16:51How did that experience start from going from the executive chef to your name gets mentioned
16:56in every household and everybody gets excited?
16:58It's taken me over three decades to get where I have.
17:01This didn't happen overnight.
17:03When I get comfortable, I need to be uncomfortable because that's where the learning starts.
17:06You've got to be the best marketing tool you've ever had.
17:08You've got to be social media, PR machines now, and you've got to stay ahead of those trends.
17:12So that role of a chef today is just so much more exciting than it was 15, 20 years ago.
17:18To actually be eye to eye with him and not being told to off, I mean, it's such a rewarding experience within itself.
17:25How do you balance it all out, like, that lifestyle?
17:28I do not waste 24 hours. When I take time off, it's off, phones off, and fishing poles out, and run a boat,
17:33and then it's back 1,000 miles an hour, so.
17:35You have probably more stress than any chef we all know.
17:39When I see a problem, I tackle it head on. I don't park it, build it, put another one in my pocket,
17:45and then tomorrow I wake up with 11 problems because then it's battered away. It's gone.
17:50I have a bad-ass response.
17:53Inspiring.
17:55As dinner service approaches in Hell's Kitchen, it's a new chance to shine in front of Chef Ramsay.
18:02So this has to get scored.
18:04OK. Show me a score real quick.
18:06But one chef needs to be schooled on the fish.
18:10If you see me up, you let me know.
18:12I'm extremely anxious going into dinner service.
18:15I have to make up for the show that we experienced last night on the fish station.
18:19Medium heat on the salmon, right?
18:22Grill it.
18:23Try to get it that 80% if you can.
18:25I got you.
18:26You know, we got kicked out of dinner service yesterday.
18:29I literally am just hoping that Elena pulls through.
18:32Why you don't leave them like this?
18:33But this is not looking good.
18:35You're stressing me out, girl.
18:36Nobody get on my nerves already.
18:37Mm-mm, mm-mm, mm-mm, mm-mm, mm-mm.
18:39We starting out bad.
18:40Yeah, I'm not doing it.
18:41Yeah, I'm not doing it.
18:51Uh, ladies.
18:52Chef.
18:53On the fish, pass me a piece of salmon, please.
18:55Make sure that's beautifully seasoned.
18:57My fish goes skin side down.
18:59If the pan's moving too hot like that is, a touch more oil in there, cool it down.
19:03I can still play with my time.
19:05I just leave it there, cooking slowly.
19:07If we're backed up, you've got to get out of the pan and just sit it nicely on your resting rack.
19:12This feels great learning under Chef Ramsay.
19:15So my confidence level is pretty high right now.
19:19Mourinho.
19:20Yes, Chef.
19:21Open Hell's Kitchen, please.
19:22Let's go.
19:32The door's open for the second dinner service in Hell's Kitchen at Foxwoods Resort.
19:37Good morning, everyone.
19:39And tonight, Chef Ramsay has invited VIPs to dine at the chef's tables.
19:45Are they cooking?
19:46The blue team will be serving up hip-hop legend Fat Joe.
19:50What would you do if you were 25 all over again with the knowledge you've got now?
19:53I wish.
19:54I'd be a kazillionaire.
19:55As opposed to a billionaire.
19:56Yeah.
19:57While famed restaurateur and owner of New York Hotspot say less, Dara Mirjohangiri will be dining in the red kitchen.
20:05Good evening, gentlemen.
20:06Hello.
20:07I've been hearing some great things, though.
20:08Good.
20:10Thank you for joining us.
20:12I'm having the beef while I'm eating.
20:14I'll do the halibut.
20:15In addition to the classic menu, Chef Ramsay has added a duck confit salad with a maple glaze.
20:21Some cranberries in there for a little bit more sweetness because you guys said you like sweetness.
20:26To be served tableside by Henry from the blue team.
20:29And because their team has one extra person, both Lisa and Jada from the red team.
20:34Are you excited?
20:35I'm excited, too, for you.
20:36I might pull up a chair right there and join you.
20:39Come on now.
20:40On order.
20:41Let's go, guys.
20:42Yes.
20:43Four covers table two.
20:44Two results and two scallops.
20:45Let's go.
20:46All right.
20:47I need eight.
20:48Let me know when that is two minutes out.
20:50You should know eight minutes.
20:52I'm starting us off with a bang.
20:55I got to start out strong to make sure that everybody else has a good service.
21:00You got two lobster in?
21:02Your lobster's dropped.
21:03Here, let's get your little scallops on a tray.
21:06Let's get your scallops.
21:07You got them?
21:08You got your scallops on a tray.
21:09I got this for, oh, I...
21:10Chef Ramsay puts me on the station with Bradley.
21:12Don't mix it up because I have...
21:13Yeah, I know.
21:14I'm not.
21:15I'm just swirling the butter.
21:16That's what doesn't break, Chef.
21:17Bradley's great, but he panics and I'm fully preparing for that.
21:20I don't want that to happen.
21:21I got one minute to window.
21:22Yo, I put your bottle right there.
21:23You got a hot oil right there.
21:24You got a hot oil right there you could use.
21:25You got a .
21:26Hurt, hurt, hurt.
21:27Salt?
21:28You got salt?
21:29I got salt.
21:30I got salt.
21:31One walk-in right now.
21:32Two risotto.
21:33Can you run these?
21:34I need that lobster out.
21:35Scallops, Chef.
21:37That's not even...
21:38Not done.
21:39Not done.
21:40Lobster tail, please.
21:41Put it on the heat.
21:42Swirl, swirl, swirl.
21:43Lobster tail, please.
21:45This is a little .
21:46No answer.
21:47Lobster tail, please.
21:49Lobster tail.
21:50While you're all walking, I'm finishing the lobster now.
21:52All right.
21:53One minute, Chef.
21:54Oh, .
21:55Hey, just don't come here.
21:56Come here, come here.
21:57Come here.
21:58It's our first table.
21:59It's got to come together.
22:00Yes, Chef.
22:01And I'm not going to go any further until we all synchronize.
22:03Yes, Chef.
22:04We eat beautifully.
22:05Come on.
22:06Yes, Chef.
22:07How?
22:08Get it together, yo.
22:09Everyone's looking at me right now for these lobster tails.
22:12Real time?
22:13Real time.
22:14Real time.
22:15You guys are both talking to me.
22:16Relax, relax.
22:17One at a time.
22:18Do you think you're not overwhelming me right now?
22:20Behind with lobster, Chef.
22:22Let's all back off of Bradley.
22:26Nice and cooked.
22:28Let's go.
22:30With the blue team's first appetizers earning rave reviews.
22:34Delicious.
22:35Wonderful.
22:36How's yours?
22:37Really good.
22:38Oh, my God.
22:39Over in the red kitchen.
22:40Okay, ladies, here we go.
22:41Yes, Chef.
22:41Four colors double 26.
22:42Two risotto, two scallops, one table side.
22:44Heard?
22:45Heard.
22:46Good.
22:47Let me know when I can drop that scallop.
22:48Yes, ma'am.
22:49I'll let you know right now.
22:50Can you wash that for me while I eat scallops?
22:51Absolutely.
22:53I'm working with Elena tonight.
22:54And I like Elena.
22:55I need that pan.
22:56That's for my scallops.
22:57I'm sorry.
22:58I'm sorry, baby.
22:59This is the station that went down the night before.
23:01This is the station that everyone's going to have their eyes on.
23:04When it's starting to go a bit milky, all we do is just turning them rubber, so no butter,
23:08right?
23:09Yes, Chef.
23:10Okay, let's go.
23:11Three minutes out.
23:12Three minutes on up.
23:13Three minutes, all right.
23:14I feel like I am setting a good tone for the kitchen.
23:17Are we good, fish?
23:18I'm good.
23:19Just waiting for them to finish cooking.
23:20Absolutely.
23:21And I'm loud, so I'm vocal.
23:24All right, ladies, drop lobster tails.
23:26Two lobster tails.
23:27Drop lobster tails now.
23:28Probably look scallops.
23:29I'm probably louder than Chef Ramsay.
23:31You let me know when you're ready to walk and I'm with you.
23:33Yes, ma'am.
23:34Don't tell him I said that.
23:36Down.
23:37Walk in.
23:44Very nice, that risotto.
23:46Beautiful.
23:47Service, please.
23:48With the red team off to a strong start.
23:50Buttery, delicious.
23:51Absolutely incredible.
23:53Both kitchens are sending out appetizers at a steady pace.
23:57It's like I've never had this before.
23:59I love it.
24:00Allowing Chef Ramsay to move on to the blue kitchens first.
24:04Entree, two halibut, two strip.
24:06Good movement.
24:07Let's go.
24:08Two halibut, two strip.
24:09Heard.
24:10How are you looking on the halibut?
24:11Hallie, give me like two, three minutes.
24:13Perfect.
24:14Oh, yeah, he's making it move.
24:16You good on that?
24:17You need a flip?
24:18Yes.
24:19Please check that for me.
24:23me, dude.
24:24Oh, I just burned myself hella bad.
24:26I just like seared my skin like so hard with that oil.
24:29Ah, dude.
24:30I think I might need to medic it, dude.
24:32Dude, so bad.
24:34Ah, medic?
24:35Medic?
24:36Is there a medic?
24:38It's 45 minutes into dinner service and Louisiana's Bradley.
24:47You good on that?
24:48You need a flip?
24:49Yes.
24:50Please check that for me.
24:54me, dude.
24:55Oh, I just burned myself hella bad.
24:57Has just suffered a burn.
24:59Dude, I think I might need to medic it, dude.
25:01Dude, so bad.
25:03Ah, medic?
25:04And has exited the kitchen.
25:06Bradley, we're working around hot .
25:09Yeah, we burn ourselves, but also we work through it.
25:12Do you have any like burn cream or anything?
25:14Yeah, that's all I need.
25:15It's not like you look like Freddy Krueger.
25:17Grow the up.
25:18Figure it out.
25:19You good, buddy?
25:20I'm back.
25:21I got the burn cream.
25:22Let's go, bro.
25:23Let's go.
25:24Time to push.
25:25Two halibut, two strip.
25:26Give me a tie.
25:27Nine out on strip.
25:28Nine?
25:29Aren't they already just touched them?
25:32Aren't they already rare?
25:33Yes, they're rare, Chef.
25:34Look how thin they are.
25:35OK. Yes, Chef.
25:36Nine minutes.
25:37Isn't that going to overcook them?
25:38Yes, Chef.
25:39Five out on strip.
25:40No, man.
25:41I'm feeling a little nervous on this meat station.
25:45I'm hoping that Chef Ramsay realizes that I do know
25:48what I'm doing.
25:49Chef's up.
25:50Walking to Hallie.
25:51It's Hallibut right here in the middle.
25:52On your left, Chef.
25:53Right here?
25:54Yes.
25:55Take your two strips.
25:56Coming down behind.
25:58Nice to cook there, Hallibut.
25:59Oui.
26:03Paul, come here.
26:04That's medium rare.
26:08Cooked perfectly.
26:09Thank you, Chef.
26:10But if you said nine minutes, you're going to be overcooked.
26:11Yes, 100%, Chef.
26:12Bounce back.
26:13Thank you, Chef.
26:17Cook just right.
26:18Let's go, guys.
26:19Let's keep pushing.
26:20Come on.
26:21We're making food, baby.
26:22Don't order.
26:23Four covers.
26:24They were 24, yes?
26:25Entree to Summit to Wellington.
26:26In we go.
26:27Let's go.
26:28Are you good to rise in five, ladies?
26:29Five minutes?
26:30Yeah, give me five.
26:31I don't really have much skin on salmon cooking experience.
26:35Finish.
26:36I was trying to make sure you're good.
26:37That's all.
26:38No, I trust you.
26:39OK, OK.
26:40I can feel everybody just, like, looking at me.
26:43And I'm like, I just have to tone everything out,
26:46get these salmon cooked, and get this food out.
26:49Walking salmon.
26:50Walking two salmon.
26:54Ladies.
26:55Ladies.
26:56All of you.
26:57Yes, Chef.
26:58So the wellings are cooked beautifully.
27:00This comes on a tray.
27:01It's not even hot.
27:02I've got one raw and one overcooked.
27:06Start the table again.
27:07Yes, Chef.
27:08If Elena can't get this back on track.
27:11Extra eye on this for me.
27:12Yes.
27:13I have no idea if we're going to be able to get
27:15through this dinner service.
27:16Walking hot, hot, hot, hot.
27:22Go.
27:23Heard that.
27:24While Elena's salmon has the diners feeling like they're
27:27on cloud nine.
27:28Looks great.
27:29What's it taste like?
27:30Heaven.
27:32Over in the blue kitchen.
27:33Find out two Wellington, one salmon, Chef's table.
27:36Two Wellington, one salmon.
27:37Heard.
27:38Need how much time?
27:39How long on the wellies?
27:40Plus the rest.
27:41He needs 12 to 14 minutes, brother.
27:4312 to 14?
27:44Yeah.
27:46Let me tell you something.
27:47Fat Joe's about to be skinny Joe.
27:49If I wait any longer for this food.
27:52How long till I can fire salmon, fellas?
27:56I'm looking over at these guys and they're just,
27:58they're just like, I don't know.
28:00I don't know.
28:01Can, can you drop the salmon?
28:03Like it would.
28:04Those need 12 minutes?
28:05I'm checking them now, Chef.
28:06OK, you don't need 12 minutes.
28:08Yes, Chef.
28:09So I can go ahead and start my salmon, yes?
28:10Yes, Chef.
28:12We're 90 seconds, one minute out, yeah?
28:13Yeah, we're waiting on him, brother.
28:15It's annoying because I was waiting on you to tell me when
28:19to fire salmon and now I'm on salmon.
28:21Behind, behind, behind, behind.
28:25Coming down.
28:26Hot, hot, hot.
28:28Where's the salmon?
28:29Behind.
28:30Damn!
28:31Thank you, Chef.
28:32Appreciate it.
28:33Look at this.
28:34Go.
28:35With the blue team's entrees finally making it over
28:39to their chef table.
28:40This was worth the win.
28:41Preventing Fat Joe from needing a name change,
28:43over in the red kitchen, Chef Ramsay's ready to...
28:47Fire now.
28:48Chef's table.
28:49One salmon, one lamb.
28:50Yes, Chef.
28:51How's the lamb looking?
28:53She has to cook them skin side down.
28:55Yes, Chef.
28:56Look, I'm here to help you.
28:58You know that's halfway through, right?
29:00Yes, Chef.
29:01Now, to pick that up and get that to pink,
29:02what do you need to do?
29:03Hop in the oven for like two minutes.
29:04Yeah, Max.
29:05This is the second time she's had to learn to cook fish.
29:09Just touch that there like that.
29:10You know it's still raw in the middle, yes?
29:12Yes, Chef.
29:13Make sure you're listening.
29:16Alexandra?
29:17Yes?
29:18Whilst it's all giggly and laughing,
29:19but let me tell you something.
29:20I've slowed the whole thing down.
29:21We're right back to time.
29:22I apologize, Chef.
29:23There's a fair time I've heard you giggle tonight,
29:25but it's all funny going on.
29:26Is that clear?
29:27Yes, Chef.
29:29Thank you for your feedback.
29:30You can't make this up.
29:33We are quite literally here to receive all of his feedback.
29:39Walking lamb, the sizzle plate is hot, Chef.
29:42I hope it's hot as a kitchen.
29:43Walking, walking, hot.
29:49Go, please.
29:54Please enjoy.
29:56Table four and fire.
30:00Entree, one welly, one salmon, two lamb.
30:02Yes, Chef.
30:03Let's go, guys.
30:04In that oven now.
30:05In this oven?
30:06Yes, in this oven now.
30:07Go.
30:08Can I put my salmon in the oven, please?
30:09Yes.
30:11Two out on two lambs, one welly.
30:13All right.
30:14All right, two minute warning.
30:15Yes, we have a few hiccups, but all in all right now,
30:18we're settled and we're focused.
30:21Let's go.
30:22Wellington lamb, let's go.
30:23I've got the garnish.
30:24I need one more minute on lamb.
30:26Be real with me, one or two.
30:29That's still cold.
30:30What?
30:31It's cold.
30:32How long, blue team?
30:33I need two more minutes, guys.
30:35It's going to be realistic.
30:36You've got to keep it with me from now on,
30:37and this is not going to work.
30:38Salmon's out of the pan.
30:39I don't know what else to do.
30:41.
30:42Guys, guys, guys, guys, guys.
30:43I'm not going to yell that for this.
30:44Hey, respectfully, everybody just shut the up.
30:46Respectfully, I need communication, Chef.
30:48That's all I'm asking.
30:49Hey, hey.
30:50Chef, don't snap at me.
30:51Man, look at me.
30:52Hey, just stop.
30:54So we can just get some.
30:55Let's go.
31:03It's an hour and a half into dinner service,
31:05and bickering on the blue team.
31:07You're going to be realistic.
31:08You've got to keep it with me from now on.
31:09Guys, guys, guys, guys, guys.
31:10I'm not going to yell that for the .
31:12Has ground the kitchen to a halt.
31:14Everybody just shut the up.
31:15Respectfully, I need communication, Chef.
31:17That's all I'm asking.
31:18Hey, hey.
31:19Chef, don't snap at me.
31:20Man, look at me.
31:21Hey, just stop.
31:23So we can just get some sensibility in here.
31:28We'll talk about communication and tighten it up later.
31:30Let's just get this food out, yeah?
31:31Let's just put our egos aside.
31:33Let's just, let's get this out.
31:35Where's the salmon?
31:36Salmon walking, Chef.
31:37Let's go.
31:38Yes, Chef.
31:39Come on, Paul.
31:40Hot, hot, hot.
31:41Walking lamb right now.
31:42Coming down.
31:43Sorry, Chef.
31:44Keep hanging in there, all right?
31:46Keep your head up.
31:47Get going.
31:48Scary sight, bro.
31:49Oh, boy.
31:50Hey, all of you, come here.
31:54Come here.
31:55We're going to kick them off.
31:57They're failing.
31:58They're failing.
31:59They're failing.
32:00I just waited 21 minutes for that table,
32:03and the lamb's raw.
32:05How can it still be ice cold and raw in the middle?
32:08Get out!
32:09Chef.
32:12He scolded them three, four, five times,
32:15kept bringing them.
32:16They wouldn't listen.
32:17All right.
32:18Come back with two names that you could do without
32:20to make your team stronger.
32:23for you, yeah?
32:24Yes, Chef.
32:27Nice job, ladies.
32:28Nice job.
32:30Four covers, table 25.
32:32Halibut, Wellington, two chicken.
32:33Yes, Chef.
32:34Six minutes.
32:35Chicken herd.
32:36I can start with the chicken.
32:37You ready to go on two halibut?
32:38You're doing salmon?
32:39I'm doing Hallie's.
32:40OK.
32:41I'm still watching the meat station.
32:43I've called out at Wellington.
32:44It's still not in.
32:45Yes, Chef, it's in.
32:46Hold on, stop.
32:48She just told me it's in.
32:49I don't keep trying to be smart.
32:50No, I'm resting, Chef.
32:51One, Chef.
32:52To put back in to be fired.
32:53Keep that for an emergency.
32:54Yes, Chef.
32:55If I say Wellington Inn, it means Wellington Inn.
32:56Yes, Chef.
32:57Is that clear?
32:58Because in 20 minutes time,
32:59I think that's going to be overcooked.
33:00Yes, Chef.
33:01What do you think?
33:02Yes, Chef.
33:03Get it in.
33:04I'm frustrated.
33:05A lot's going on.
33:06My partner's kind of in la la land.
33:08Can you poke it?
33:09Poke it?
33:10We need that.
33:11I'm just wondering if one of these
33:12is going to be better.
33:13Don't flip it over.
33:13You can tell the morale on the team is just, like,
33:16disintegrating before our very eyes.
33:18How long on chicken?
33:20It'll be there in one minute.
33:21Oh, sorry.
33:22Because she's asking for it.
33:23Wow.
33:24I have the attitude?
33:25Wow.
33:26OK.
33:28Anaya is always talking, but never actually saying anything.
33:33So it is difficult when somebody doesn't know a lot,
33:36but thinks they do.
33:37How about you don't worry about my attitude
33:39and worry about a chicken?
33:40You just said I had an attitude.
33:41I didn't say you had an attitude.
33:42But you just said I had an attitude.
33:43Anaya, leave me be.
33:44You can walk wellies when you're ready.
33:45Walking wellies.
33:46Behind.
33:47Coming through.
33:48Behind.
33:49Hot.
33:50Hot.
33:51Behind.
33:52Walking.
33:53Hot.
33:54How long on chicken?
33:55Coming now, Chef.
34:03Red team, come here.
34:04Yes, Chef.
34:05Coming down.
34:06So now the Wellingtons are mid-well.
34:08See how overcooked that is.
34:09That's just, that's just, we're not even in sync.
34:12We're not even together.
34:13We're not even pushing each other.
34:15Get out.
34:16Yes, Chef.
34:17Get out.
34:18Hey, and ladies, I slowed it down.
34:22I'm cooking the salmon.
34:23I'm cooking the scallops.
34:24I'm trying to get the timings right.
34:26She's laughing, giggling.
34:27Come back to me with two individuals they could do without.
34:30I'm done.
34:31Get out.
34:32Yes, Chef.
34:33Get out.
34:34Again.
34:35Again.
34:37I'm mad now.
34:38Like, this is annoying.
34:39I knew Anaya was going to go off.
34:41She is hot.
34:43The real question is, what the happened?
34:46Fish again tonight.
34:47The wellies got us kicked out.
34:49What the are you talking about?
34:50Fish.
34:51It wasn't just, it wasn't just that.
34:53You had two salmon, two halibut, and that was what put our wellies back.
34:59No, the two salmon and the two halibut, that was just us.
35:02It over rested because we couldn't tell.
35:05Why are you yelling?
35:06Why are you yelling?
35:07I'm not yelling.
35:08You're the only one.
35:09I suggest you calm down a little bit.
35:10Because it's not going to go anywhere.
35:11No, no, no.
35:12It wasn't about that.
35:13Hey, this is not productive.
35:15We all know what went wrong.
35:17The fish absolutely had some problems tonight.
35:19We're not ignoring that.
35:21But at the end of the day, what got us kicked out were the Wellingtons being overcooked
35:25on top of all the other that happened.
35:27Anyway, let's go around the room and we'll come to a consensus.
35:30I think Elena, because of the fish, just simple fact.
35:35Yeah.
35:36To be quite frankly honest, Alex, I think you got to go up.
35:39It was you laughing in his face.
35:44The Wellington is the reason why we just got kicked out of the kitchen.
35:49And the Wellington was Kat's responsibility.
35:54I ain't trying to have no beef with Kat though.
35:56But my fish ain't get us kicked out of the kitchen.
36:01You honestly, in your heart of hearts, feel like meat messed up more than fish did tonight.
36:07Yes.
36:12Let's officially, you know, cast that vote.
36:15If we're going just straight business, Antonio and Paul.
36:18I'm going the same thing.
36:20I'm going to have to go Paul and Bradley.
36:25Bradley, I think that you dropped the ball with the scallops a couple times.
36:29I'm thinking I did amazing tonight.
36:31There was one slip up, but I corrected that within 30 seconds.
36:35There's no way I should be going up for elimination.
36:38Paul?
36:39I'm going to say Bradley and Antonio.
36:41I wasn't the lead, so I was just trying to support in any way I could do on that station.
36:45This is a really hard one for me because it's like 1A or 1B.
36:49Aniyah, first nominee and why?
37:07Our first nominee tonight, chef, is going to be Elena.
37:11Why?
37:11Simply because that was our first snowball in the whole of our service tonight.
37:16Second nominee and why?
37:19Our second nominee tonight, chef, is going to be Alexandra.
37:22As a team, we thought it was quite disrespectful for her to laugh in your face during service.
37:26That was not what I did.
37:28Chris, Blue Team's first nominee and why?
37:31Our first nominee was Paul, chef.
37:33He left on the meat station and the lack of the communication that was coming from the meat station
37:37that was just a little confusing, and it led us to have a long ticket time, chef.
37:43Second nominee and why?
37:44Our second nominee, chef.
37:56Blue Team, second nominee and why?
37:58Our second nominee, chef, Antonio.
38:04Because he was also with Paul on the meat station.
38:08Paul, Antonio, Alexandra, Elena, step forward, please.
38:15Alexandra, are you the weakest chef in the red kitchen?
38:17No, chef.
38:18Who is that?
38:19I feel like fish went down hard tonight, and I couldn't communicate with Garnish very well tonight, chef.
38:24She didn't really give me a straight answer.
38:26Alexandra, tell me why she's staying in Hell's Kitchen.
38:28Our team has had a communication problem before I started doing meat.
38:31But everything fell on me tonight because I feel like certain people in our group are ganging up on certain people.
38:36Ganging up?
38:37I'm not expecting you to be best friends.
38:39I'm expecting you to work as a team.
38:41Yes, chef.
38:42And shine as individuals.
38:43And I'm going to try to make this back up to my team if you will give me that opportunity.
38:46Elena, if you're not the weakest chef in the red team, then who is?
38:50Alexandra.
38:51Why?
38:52Because she simply can't even give you a straight answer.
38:54Oh, my God.
38:57Elena, tell me why you should stay in Hell's Kitchen.
38:59I should stay in Hell's Kitchen because tonight I made a mistake with the two salmon, but I bounced back.
39:05And I feel like I will not make the same mistake twice.
39:08From here on out, you won't see that again.
39:11Antonio.
39:12Yes, chef.
39:13Tell me why you should stay in Hell's Kitchen.
39:15I'm passionate, I'm hardworking, and I'm willing to do whatever it takes to be here.
39:19Paul, what happened?
39:22I think I was too focused on the cooking part, not the communication part.
39:25Tell me why you should stay in Hell's Kitchen.
39:27I never make the same mistake twice, and I know that if I put on that meat station again,
39:33I will lead that station to success.
39:35The person leaving Hell's Kitchen is...
39:42Paul.
39:43Give me a jacket, young man.
39:46Honestly, tonight's performance, I was appalled.
39:48And secondly, you are not ready to become my head chef.
39:50Yes, chef.
39:51Understood?
39:52Yes, thank you for this opportunity, chef.
39:54Get out of here.
39:56Bye, Paul.
39:57Bye, Paul.
39:58Bye, Paul.
39:59Bye, Paul.
40:00Bye, Paul.
40:03I'm shocked, I'm pissed.
40:04I'm definitely disappointed in myself.
40:06The most surprising thing is how hard this whole competition is.
40:09I didn't think it was going to be a walk in the park, but I sure as hell didn't think it was going to be as hard as it was.
40:16You three?
40:21I'm not done yet.
40:26Alexandra.
40:30Stop giddling.
40:31Get back in line.
40:36Sorry to disappoint you guys.
40:42Antonio.
40:43Get back in line.
40:47Elena.
40:48What you did tonight earlier has proved to me that, young lady, you are not experienced enough to become my head chef at Hell's Kitchen here at Foxwood's Resort.
40:58Yes, chef.
40:59Please give me your jacket.
41:00Yes, chef.
41:04Thank you for the opportunity, chef.
41:06Good night.
41:07Bye, Elena.
41:08Bye, Elena.
41:09Oh, my God.
41:17This is not what I expected.
41:19I bounced back from my mistakes and Alexandra should definitely be standing here instead of me.
41:24you, Alexandra.
41:27I do not want to see a performance like that again.
41:30Is that clear?
41:31Yes, chef.
41:31The off.
41:38Elena basically gave me a huge when she told Chef Ramsay that I was the weakest chef.
41:43There's a lot of ways to flip the bird if you know what I'm saying.
41:47Elena flipped the bird first.
41:48I am so f***ing mad.
41:52The f***ing pigment from my hair is exuding out of all my other f***ing pores.
41:57Alexandra just made herself the villain on the red team.
42:01None of that should have happened.
42:02Did you see her flick her off when she left?
42:04She flipped her off?
42:05Do you want to talk to me about it?
42:07Or do you want to talk f***?
42:09Here's the story of Elena and Paul who couldn't cook their proteins at all.
42:14They failed on the fish and meat and led their teams to defeat.
42:19And now their jackets will hang on my wall.
42:29Next time on Hell's Kitchen, Battle of the States.
42:32Babe, you're f***ed up.
42:34That's the end.
42:35You're f***ed up.
42:36Will rising tensions with Alexandra.
42:38There is not a conversation if you don't let me finish my f***ing sentence.
42:43Reach a breaking point.
42:44They all gave up against me to f*** with me.
42:46And cause her fellow chefs to do anything they can.
42:49Alex is f***ing crazy.
42:50To eliminate her from the competition.
42:52I don't play mean girl politics.
42:54Even if it means doing the unimaginable.
42:56Oh, there's more.
43:00No!
43:01Oh my God! Are you okay?
43:02What?
43:03On the next Hell's Kitchen.
43:08On the next Hell's Kitchen.
43:13We'll see you next time,
43:14find the situation.
43:15I don't think I'm going to save this map.
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