Hells Kitchen - Season 24 Episode 06 Hells Chicken
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00:00Previously on Hell's Kitchen Battle of the States.
00:04Alex, this is a problem right here.
00:05Cracks in the red team deepened.
00:07You won't let me speak my piece.
00:09I don't care about your piece.
00:11Psycho.
00:12When the chefs went head to head.
00:14My brothers got something, got something.
00:16In a state fusion challenge.
00:1830 seconds.
00:19Jaden, come on, Jaden.
00:20Come on, guys.
00:21Jaden's mad dash ended in disaster.
00:24I am shot.
00:25Oh, damn it.
00:26Oh, man.
00:27High praise went to Ellie from Nevada.
00:30Your dish is exceptional.
00:31Woo!
00:32This is the feeling I've been chasing this entire competition.
00:36And Lisa from California.
00:38The cook of the quail is exceptional.
00:39Thank you, chef.
00:40Red team.
00:41As they led their team to victory at dinner service.
00:44Right behind, right behind.
00:45Lamb's cooked beautifully.
00:46The red team was firing on all cylinders.
00:49Perfect lamb.
00:50They're perfect.
00:50With the exception of.
00:52Alexander, I like color, but that is what?
00:53Very good, chef.
00:56Alexander, too much garlic and risotto.
00:57Start again.
00:58Just like thing after thing after thing.
01:00While in the blue kitchen.
01:01Anthony, give me one minute out.
01:02Iowa rep Anthony's lack of communication
01:05created a number of issues.
01:07Two risotto.
01:08Gimme.
01:09Come on, hey, some figure.
01:10Someone needs to own it.
01:11Yes, chef.
01:12There was no call back.
01:13There was no getting ready to walk.
01:14Where are the scallops?
01:16And Bradley from Louisiana was completely lost on garnish.
01:20I've got no garnish.
01:21What the is he doing?
01:22Bradley's in the weeds right now.
01:23He just lost.
01:24Despite the problems, both teams finished service.
01:27And Chef Ramsay named the winning team.
01:29Hands down.
01:30The red team.
01:31Ooh.
01:33The men nominated.
01:34Bradley.
01:34And Anthony.
01:36Jay, step up as well.
01:38In the end, Chef Ramsay said goodbye to.
01:41Bradley.
01:42Ending his dream of becoming head chef at Hell's Kitchen
01:45Foxwoods Resort Casino in Mashantucket, Connecticut.
01:48And now, the continuation of Hell's Kitchen.
01:52Get the out of here.
01:53Yes, Chef.
01:54Yes, Chef.
01:54It never feels good to lose a teammate,
01:56but overall, our morale is not broken.
01:59I don't think I deserve to be up there, but it is what it is.
02:02It's been a bad day for the blue team.
02:03I think we have no choice but to bounce back.
02:05I love you, bro.
02:05I love you, too.
02:06It's nothing personal at the end of the day.
02:08I could give a who goes home, as long as it's not me.
02:11I love you, too.
02:12It's nothing personal at the end of the day.
02:13I could give a who goes home, as long as it's not me.
02:27Do you think we're going to do a dance party?
02:29The dance party.
02:30Yeah, Hell's Kitchen dance-off.
02:31My boyfriend is like, you better not do that dance that you do.
02:34And I'm like, yes.
02:35And that's the one with your ass in the air.
02:36Yes.
02:37It's the handstand.
02:38Go out.
02:41That's not bad.
02:43That's good.
02:44That's solid.
02:45That's good, right?
02:46I thought so.
02:47I like it.
02:48It was a good vibe in the building this morning, you know?
02:49There's a little thump and step.
02:51You know, everybody's there.
02:52It's about the only moves I got.
02:54Dad moves.
02:59I'll cut a rug every once in a while, you know?
03:01Uh, uh, uh, uh, uh, uh, uh.
03:03A lot of shoulder movements.
03:06Uh-oh.
03:07Night at the Roxbury.
03:09Anthony is that class clown, and I love it.
03:12I love Anthony's energy.
03:14He's hilarious.
03:15Mm.
03:16Bring it.
03:17Bring it.
03:18Bring it.
03:19That's awesome.
03:21Yo, yo.
03:22Let's rock and roll.
03:23Rise and shine.
03:26Morning, Chef.
03:27Morning, Chef.
03:28Good morning, gentlemen.
03:29Good morning, ladies.
03:30Allow me to introduce you to an amazing, talented individual.
03:35Give a warm welcome for Caleb Z.
03:38Caleb.
03:39Oh, my God.
03:41Stop it.
03:43Look at this little baby.
03:46Good to see you, bud.
03:47You good?
03:48So cute.
03:49Oh, my God, you're adorable.
03:50The little suit is dope.
03:51Caleb is gonna play something incredibly simple.
03:54Listen carefully.
03:55I have the biggest smile on my face.
03:56Growing up as a preacher's kid in South Georgia, you know, I was a musician, so it kind of brought me back.
04:14Oh, my God.
04:15Wow.
04:16Uh, uh, uh, uh, uh, uh.
04:17Wow.
04:18The Connecticut Symphony Orchestra.
04:19That was beautiful.
04:20Thank you so much.
04:21What you just witnessed is the elevation of a popular, timeless classic.
04:37This concept of elevation is happening in the color industry every day.
04:42Today, I want you to use your creativity to elevate fried chicken.
04:47Ooh!
04:48Fried chicken is just this magical dish.
04:52It's crispy in the deep south.
04:54We like it a little spicy.
04:56You know, fried chicken is love.
04:58Your 45 minutes starts now.
05:03Get your heads right.
05:04Aprons on.
05:05Where do I go?
05:06We gotta go.
05:07All right.
05:08Let's see what we got.
05:09Hello, chicky thigh.
05:10We got this in the bag, baby.
05:11So this is gonna be classic preparation, old southern style.
05:14Okay.
05:15And then I'm gonna do a bourbon honey glaze.
05:16Fried chicken, baby.
05:17Good old southern staple.
05:19Texas is a southern state.
05:21And I'm ready to knock this out the heart.
05:23Can I use some honey?
05:24Yeah, yeah, grab some honey, my guy.
05:26Have all of y'all made fried chicken before?
05:29Yes, chef.
05:30Yes, chef.
05:31I'm going to do a buttermilk traditional fried chicken dredge.
05:35And then I'm gonna do a nice sweet potato puree the way that my mom used to make it.
05:39Okay.
05:40Hey, Chris.
05:41What's up?
05:42Chef, I'm gonna go Asian.
05:43I'm gonna try to do a Korean fried chicken.
05:44Have you ever made Korean fried chicken before?
05:46No.
05:47I'm making all a bunch of different Asian sizes.
05:49I'm gonna try to put together a fake kimchi.
05:51Fake kimchi.
05:52Okay.
05:53Yeah.
05:54All right, Cara Marie, what are you working on?
05:56I am doing a Korean-inspired chicken and waffles that's made with sake and miso.
06:01I always think that, Cara Marie, like, there's always too much going on on the plate.
06:05Okay.
06:06And I'm gonna make a little go-je-chon quick pickled cucumber.
06:08And, you know, it always bites her in the ass in the end.
06:15I am a Georgia boy.
06:17I eat fried chicken or a fried chicken biscuit at least three times a week.
06:22So you're deboning the whole bird?
06:24Yeah.
06:25So I'm gonna get this into a roulette.
06:27This is a high-risk, high-reward move.
06:30I want to debone an entire chicken, roll that up, and then deep fry that log.
06:36I've never done this in a fryer.
06:39I don't know if it could be done in a fryer.
06:41I am just going for gold.
06:4317 minutes remaining.
06:45All right, Chef.
06:46What are you working on, Lisa?
06:47Like a coffee-rubbed lollipop.
06:49So you're gonna coffee-rub it first, then dredge it?
06:51Is that your plan?
06:52Yeah, yeah.
06:53Okay.
06:54My mom's Cuban, and she always had coffee around.
06:56And I want to do something different, and that's what's gonna show that I can elevate
07:00a dish by not doing what everybody else is doing.
07:03Five minutes, ladies.
07:04Five minutes.
07:05Five minutes?
07:06Holy .
07:07Girl.
07:08That often more than I can chew, but I'm going for it.
07:11Go for it, baby.
07:12Come on.
07:13I think anyone that chooses to make a roulade in 45 minutes is a psychopath.
07:18But also, I think it's so badass, and if he pulls it off, it's gonna be great.
07:2590 seconds, red team, blue team.
07:26Start getting it on the plate.
07:28Let's go, ladies.
07:2910, 9, 8, 7, 6, 5, 4, 3, 2, 1, and well done.
07:40Right there, blue team, red team, I've brought in a very special guest judge.
07:47This amazing individual really does know his chicken.
07:50All of you, please welcome the CEO of Church's Texas Chicken, Joe Goof.
07:56Joe Goof.
07:57Joe, welcome.
08:00So good to see you.
08:01Thanks for having me.
08:03To have a fried chicken connoisseur come and try the fried chicken, the pressure is definitely
08:08on.
08:09I'm so excited to be here today.
08:10Yes.
08:11Today, Joe is gonna taste and judge each team's dishes and then mark them on a scale of 1
08:16to 5.
08:17Let's start with blue team.
08:18First up, from Georgia.
08:19John, let's go, big boy.
08:20Hello, baby.
08:21Lord, don't let me let my Georgia folks down.
08:24I don't want to be shunned when I go home that I messed up the fried chicken challenge.
08:29So I have a fried chicken roulade with fresh farm vegetables under the bottom.
08:34Visually, Joe, what do you think?
08:35Visually, it's okay.
08:36I wouldn't say there's a ton of creativity in the presentation.
08:41Why roulades?
08:42I wanted to push myself, chef.
08:43Do something I've never done before.
08:45Chicken's a little dry.
08:46Okay.
08:47Gonna have to give this a two.
08:48That's right.
08:49Thank you, I appreciate it.
08:50Thank you, chef.
08:51Thank you, chef.
08:52Thank you, chef.
08:53Thank you, chef.
08:54It crushes my spirit because I think the people of Georgia would absolutely smash this chicken.
08:59And it's just like, man, this guy is brutal.
09:03Up next, from Nevada.
09:05Ellie, let's go.
09:06Come on, Ellie.
09:07Go, chef.
09:08I love my chicken.
09:09I think that it's perfectly crispy.
09:11I know it has great flavor.
09:12I did a caper and dill pickle brine fried chicken and some fried prosciutto.
09:18The chicken doesn't really pop like I would have liked.
09:21Damn.
09:22And the visual just isn't really there.
09:24So I'm gonna give that a two.
09:25Two.
09:27Ellie.
09:28Thank you so much.
09:29Wow.
09:30Up next, from Iowa, Anthony, let's go.
09:32I've actually opened a fried chicken restaurant in upstate New York.
09:36But Joe is a tough critic, man.
09:38I'm a little nervous to put my dish in front of him.
09:40So for you today, I have a southern fried chicken thigh, boneless, skinless.
09:43I did a creamed corn with a little bit of anahe and bird's eye chili.
09:47The chicken is well done.
09:51The breading, it looks more interesting than the flavor.
09:55I'm gonna give this a three.
09:57Three.
09:58Well done.
09:59Excellent.
10:01Joe, you're tough.
10:03I mean, you know your chicken.
10:04Let's get that absolutely clear.
10:05After a daunting start, Alexandra from Oregon tries to break through with her chicken and
10:11morels.
10:12The mushrooms were cold.
10:13The chicken was okay.
10:14I'm gonna give that a two.
10:18Next, Antonio from New Hampshire attempts to impress with an Asian-infused dish.
10:23Breaded with panko.
10:24On the bottom is the sweet Japanese yam puree.
10:27Not as differentiated as I thought it would be.
10:29I'll give that a three.
10:31Hoping to score big for the women, Delaware's Anaya has prepared a...
10:36Brian chicken with a sweet potato puree.
10:39I grew up eating fried chicken.
10:40So if I don't know how to make no damn fried chicken, we got bigger chicken to fry.
10:44You got some zip on there.
10:45It's spicy, chef.
10:46Mmm.
10:47That's a four.
10:48Thank you, chef.
10:49That's how I'm feeling.
10:50Four on the dish from the churches, man.
10:52Jaden from Massachusetts is also hoping for success with his buttermilk and pickle brined chicken
11:02with...
11:03A little bit of Chipotle.
11:04I give that a three.
11:05What do you want, dude?
11:07Next, Jada is hoping to make Florida proud with her...
11:11Play on a chicken katsu.
11:13Underneath is gonna be a red-eye gravy with some maitake mushrooms.
11:16So nice and light.
11:17The chicken is very well done.
11:21Very tasty.
11:22The sauce is a little overpowering.
11:24For that, it's a three.
11:26Good.
11:27With the score tied and only four dishes left to taste, Henry from Texas presents his...
11:33Double breaded chicken thigh.
11:35Buttermilk brine with a little pickle juice in there.
11:37And then that's finished on top with a beautiful tomato bacon jam.
11:41I love the red.
11:42It really pops.
11:44Henry, I'm gonna give that a four.
11:45A four.
11:46Good job.
11:47Thank you, guys.
11:49From Rhode Island, Cara Marie.
11:51Hello, Cara.
11:52I'm confident this chicken is beautifully cooked.
11:54Today is my challenge day where I get big fat points for my team so they know I'm not a loser.
11:59I have a take on a Korean chicken and waffle.
12:02It's a lot.
12:04I probably would have featured your waffle a little bit more.
12:06Like, it's kind of hard to see.
12:07And then if I look underneath, I don't know that it held together.
12:10The presentation and the execution just weren't there.
12:13I'm gonna have to give this a one.
12:16Okay.
12:18Thank you, Cara Marie.
12:20It's another blow.
12:21Cara coming in hot with a one and making me feel like, quite frankly, a big bag of .
12:26From New Jersey.
12:27Let's go, Chris.
12:29With the blue team leading and only one round to go, Chris can clinch the victory for his team with a score of three or better.
12:37I did a play on Korean flavors.
12:40I have some purple sweet potato fries, quick kimchi and some quick pickled radishes.
12:44No lack of effort, that's for sure.
12:46We got a lot going on here.
12:47I'm not sure we got this all the way cooked.
12:51I'm not sure we got this all the way cooked.
13:06Steaks, we want bleeding.
13:07Chickens, we do not.
13:08Damn.
13:09It's gonna hit 165, chef.
13:10No, I appreciate that, but look.
13:12Two pink.
13:13It's gonna be a one.
13:15Sorry, Chris.
13:17With only one dish left to taste.
13:20From California.
13:21Lisa, let's go.
13:22Let's go, Lisa.
13:23The red team needs Lisa to score a four to tie or five to win.
13:28I'm sweating bullets, thinking that it probably tastes too bitter because I did the coffee, espresso rub.
13:34I have no breading like everybody else.
13:36Lisa, please describe your dish.
13:37I flash fried the drumstick in cornstarch and then I finished it with a coffee rub.
13:43So it's kind of spicy, a little bit of bitter.
13:45So no breading?
13:50Uh, no, chef.
13:51Okay.
13:52I don't think it's a bold call not to bread with fried chicken.
14:00The chicken, you see how moist it is and yet it's also well done.
14:05Come on, baby.
14:09This one's a five.
14:10Come on.
14:11That's five.
14:12Uh, congratulations.
14:15The culinary gods are like watching over me, I swear to God, dude.
14:20Oh, my God.
14:21Please don't cry.
14:22I'm gonna cry.
14:23Getting the highest score on every single challenge that we do, I guess this is meant to be.
14:28Very bold move, but boy, did that pay off.
14:30Well done.
14:31Hell yeah, Lisa.
14:32Thank you, chef.
14:33I'd like to invite the red team to Atlanta, all expenses paid, to meet with our food innovation
14:37team to collaborate on some of the great innovations that keep Church's Texas Chicken a relevant brand.
14:43Oh, my God.
14:44Amazing.
14:45Girl, we get to collab with Church's Chicken.
14:49I mean, they might put me on the menu like, Anaya's Church's Chicken.
14:53You weren't generous with your points, but you were generous with that incredible gift.
14:57Uh, all of you join me in thanking this amazing CEO.
14:59Joe, thank you, chef.
15:00I'll see you shortly.
15:01I appreciate it.
15:02Thank you so much.
15:03Take care now.
15:04Ladies, well done.
15:05In addition to your amazing trip in Atlanta, today, you're all going ziplining.
15:10I'm super stoked about going ziplining, but I'm actually kind of scared of heights.
15:21Somebody's got to push me, so I'm kind of nervous about this.
15:24You'll also enjoy a delicious, relaxing lunch here at Foxwoods Resort Casino at Cedars Steak
15:30and Oysters.
15:31Oh.
15:32How cool is that?
15:35Enjoy it.
15:36Live it up.
15:37You know, I hope a bird on them, honestly.
15:39Blue Team, I'm afraid your punishment is going to be foul.
15:43Today, I need you to prep a lot of airline chicken.
15:47First off, you know you need to clean and break down the chickens, debone them.
15:50After you've Frenched the chicken, maybe you can French all those lamb bones as well.
15:53Unfortunately, you're going to be Frenching until your bones ache.
15:56Chris, you have that incredible punishment pass.
15:59What will it be?
16:01Is it high flying with the Red Team or getting boned with the Blue Team?
16:05Chef, I'm over here with gang.
16:09That's a no.
16:11Okay, ladies, well done.
16:13Off you go.
16:14Blue Team, off you go.
16:15Thank you, Chef.
16:16I didn't think he was going to like my chicken, because it wasn't breaded and crispy.
16:22Are you okay?
16:23I'm pissed.
16:24I'm kicking myself.
16:25I underestimated how hard this challenge was going to be, but I'm using that as my fuel
16:29to go forward.
16:30It was the lowest I'd scored.
16:31I know my chicken was cooked great.
16:32I'm just in my head right now.
16:33Yep.
16:34You can feel the pressure.
16:35I understand.
16:36This is such an immense pressure.
16:37It's wearing on me emotionally.
16:38I know a few people want me gone, and I'm just afraid that it's going to come into play
16:40now.
16:41Girl, I will stand up for you.
16:42That would be some because that's all I'm thinking about now.
16:44Having Sydney is a godsend.
16:45There's absolutely no way they could be putting your name on the on the chopping block hail
16:50now.
16:51It's not happening.
16:52I have made a friend for life.
16:53That's for sure.
16:56Yeah.
16:58Yeah.
16:59Having Sidney is a godsend.
17:01There's absolutely no way they could be putting your name
17:03on the Chopin' Block hail mill.
17:05It's not happening.
17:06I have made a friend for life, that's for sure.
17:09Like, thank you.
17:10Yeah.
17:16I am so excited.
17:18We're gonna eat some steak.
17:20Oh my god.
17:23Oh my god.
17:24Put me next to the steak and the lamb.
17:27Oh my god.
17:28This looks so good.
17:32Oh my god, I'm so excited.
17:33This spread for us is bonkers.
17:37I'm happy.
17:38Oh boy, I have not eaten this good in a long, long time.
17:44This is amazing, you guys.
17:45I mean, I feel like we really needed this.
17:47There definitely seems to be a change of attitude
17:50as the winds start to stack up.
17:52So I'm glad about that, but I don't want to get too excited.
17:56You know, I feel so bad for the boys, though.
17:58But we definitely have to see if we can take something back for their little.
18:00Well, I thought you were gonna say, see if we can let them win.
18:03I was like, ha!
18:06Do you know who you're talking to?
18:09We should have won that one today.
18:14I ain't no cap.
18:15Hey, I thought everybody was on point.
18:18We're gonna have a better service, that's all.
18:20Big facts.
18:21Big facts.
18:22Oh, brother.
18:24It sucks, obviously.
18:25I'd much rather be zip lining, getting some fresh air in my hair,
18:28over frenching a bunch of lamb.
18:30So you want to be a chef, huh?
18:32Yeah.
18:33Oh, my goodness.
18:38Oh, my God.
18:39Yeah, baby!
18:40I am looking down, and I am terrified.
18:45Being over 300 feet in the air is insane.
18:49Is this a punishment, or is this a reward?
18:52Oh, my God!
18:54I'm so high!
18:55Look at the trees!
18:56Look at the trees!
18:57I'm basically a bird.
18:58You guys got it.
19:00This is gonna be fun!
19:02Oh, .
19:04I'm super scared of heights.
19:06I don't know how high I am, but I know I'm high.
19:09Lisa, poor baby.
19:11You got it, baby!
19:14Don't be scared.
19:16I'm frozen, gripping those little rope things
19:20that are hanging right next to my face.
19:22I'm scared.
19:24I had a kid.
19:25You literally pushed a human out of your vagina.
19:28You've got it.
19:29I'm scared.
19:42You had a kid.
19:43You literally pushed a human out of your vagina.
19:46You've got it.
19:49Ah!
19:50Ah!
19:50Ah!
19:51Ah!
19:51Ah!
19:52Ah!
19:53Ah!
19:54Oh, my God!
19:56Oh, my God!
19:57Ah!
19:57Oh!
19:58Oh!
19:59I don't know if there's words to really describe the feeling.
20:02Ah!
20:03Ah!
20:04Holy .
20:05Oh, my God!
20:06Ah!
20:07Ah!
20:08Oh!
20:08Ah!
20:09Ah!
20:10Ah!
20:11Ah!
20:12Ah!
20:13Oh, my God!
20:14Ah!
20:15Ah!
20:16Oh my God!
20:16Oh!
20:17No, I don't like it!
20:17I don't like it!
20:18I don't like it!
20:18I don't like it!
20:19Oh!
20:19Oh, my God!
20:21Woo!
20:23It is like having an out-of-body experience, where you just, like,
20:26like don't have to worry about anything and you just have this forest for miles and miles on all
20:32sides like it's absolutely gorgeous back on solid ground the red team has joined the blue team in
20:52the dorms before heading to the kitchen i'm tired you look tired i've been on three punishments
20:58back to back to back to back dog no and then i think what's his name the sue on your team what's
21:07his name chef jason not jason not jason is his name give it up for chef james avery ladies everyone
21:16mike chef mike darren headlights he's your guys's sue as a chef you should know your
21:28sous chef's name is it mike can't think right now
21:36as dinner service approaches the chefs return to the kitchen hoping to deliver a winning service
21:42for chef ramsey ah i'm so excited let's do this baby let's go gentlemen let's whip ass and take
21:47names go chef heard that let's do it guys radio see you chef open house kitchen please let's go
22:02hell's kitchen continues to be the hottest reservation in new england lucky diners have
22:07been looking forward to this dinner for months i have the lobster risotto the halibut i have to go
22:13with the wellington dining tonight in the blue kitchen is the king of confections cake boss buddy
22:18velastro with his kids buddy jr and carlo is this amazing or what yeah and over at the red kitchen's
22:25chef's table is a real housewife of new jersey teresa judice welcome my darling i need some wine that's
22:34to be very good on order ladies here we go first ticket two risotto two scallops let's go two minutes
22:41out go ahead and drop scallops dropping two scallops on your luck thank you can i get one more of the
22:48fennel puree i got you thank you that's going to be perfect i feel great about being on a station with
22:55anaya i feel like you could put the two of us anywhere and we would excel let them know we're a
22:59minute out a minute out on two rizzo and two carbonara all right chef thank you i'll get you
23:05right here beautiful denya and jada they are like two halves of the whole a ying to a yang you don't
23:13know where one ends and the other begins we're walking rizzo to carb heard rizzo to carb
23:19they're good jada and i keep it up profile delicious keep it up yes thank you thank you thank
23:28you sab i mean i thank you you're too much you're too much all those girls are solid there amazing
23:39not that it's delicious it's so good here try some it's really it's really really good
23:43great pleasure to see you i love you brother appreciate it gentlemen go say hello to our table
23:49please let's go quick quick quick quick now i'll get the scallops how's it going guys hey how
23:54you doing how are you welcome welcome to hell's kitchen not too bad i'm anthony buddy belastro pleasure
23:58to meet you i'll get the scallops don't off i said go and say hello to the table i'll get the scallops
24:04yes chef go i'll get the scallops yes chef go and say hello to our guests holy
24:10i'm sorry chef what the is wrong with you i admit like i'm tunnel vision working
24:17on these scallops and i'm sure i have the most absolute
24:22face when chef is yelling at me gentlemen thank you so much it's a pleasure to meet you thank you
24:28so much gentlemen i said go say hello i got the scallops french yes chef true risotto
24:40very nice that risotto thank you chef the line drive i'm getting us the third base off the rip
24:47go please oh my god i love it guys
24:52two risotto two scallops six minutes six minutes six minutes all right so you're getting the lobster
24:57ready no i wouldn't drop it okay that was your five out we got to have a little walk time though
25:01right i know but we're gonna walk pretty much at the same time okay i feel like ellie
25:06is a little bit of a micromanager and then make sure these come out in one they've got to be a
25:12little bit more caramelized she doesn't quite trust me on things i'm okay i'll shut the up if you
25:18no no no no no i appreciate your i appreciate you she just needs to you know stay on her side i just
25:24don't want anyone's toes careful that's not down all the way there you go she can just mind her fish and
25:30oh my mind are we ready to walk scallops lobster ready with scallops and i'll try to go ahead and walk
25:36scallops
25:47service please 26 let's go oh thank you wow how far are you out i'm walking in three heard you got it
25:55i'm taking the lead on fish station tonight antonio kind of wanted to play more of a support role i think
26:02we're going to have a great night and i'm eager to step in and be the leader walking scallops
26:13sake fish station come here
26:17who made these i did chef they're overcooked i've said it a thousand times yes when they're cooked
26:22out in one taking them out one at a time times 12 is 30 seconds they're overcooked yes chef
26:30come on guys john definitely deer in headlights right now i would definitely love to be on the
26:34station by myself if you're by yourself all the heat's coming for you but you know you're 100
26:39accountable for it pump those scallops remember john you got it out one you got it beautiful john
26:45get it to the pass please come on baby scallop chef
26:52hey pitch
26:57it's 36 minutes into dinner service pump those scallops moments ago john brought up overcooked
27:14scallops scallop chef and he has just completed the refire hey fish now they're raw come on john
27:23say come on earmuffs okay you can't repeat the bad words back in the pan hey john show some passion
27:31yes chef i think for a second john kind of just got into his head we got it baby we got it baby bounce
27:37back as a team we're trying to boost his morale let's get our head in the game and focus
27:41you need me to walk in yeah two scallops
27:51that's better isn't it
27:54two scallops service please as john finally succeeds at his third attempt at scallops
28:00entree to summer to strip the red team is moving on to entrees you good mama no i'm good you said four
28:08minutes out right five we're five out and the pressure is on lisa from california to coordinate
28:13garnish for all the proteins i think that's what confuses me because i hear here here here
28:18you're here and i'm like what the i'm concerned with lisa it is her first night on garnish and it is a
28:24lot to to manage if you're not super organized two minutes salmon to the window ellie two minutes
28:31thank you chef lisa lisa drop fries okay okay okay okay two strips two salmon let's go i'm waiting on
28:39the garnish up carrie yes you don't wait for garnish you're thinking we overcooked yes chef you're driving
28:44the ticket not garnish yes chef let's go walking salmon right behind behind hot come on lisa get the
28:51garnish up i have the garden i don't get it i'm getting flustered how long french fries hit my hand
28:58shot 30 seconds i'm not focused i'm losing my mind right ladies come here a minute yes chef we
29:05are disconnected where's the weak point communication garnish so talk lisa you've got to get it together
29:11yes chef if we start pushing each other back and you'll say oh i'm gonna wait you're gonna be
29:15overcooked then it's your problem yes chef is that clear yes get it together yes as lisa tries to get
29:22it together on garnish in the red kitchen over in the blue kitchen how are we looking on two salmon
29:31two strip four minutes john works to keep the fish station afloat we fire two halibut no okay hey
29:38you know i'm looking at john he's just drenched in sweat but antonio's kind of just standing there
29:43walking garnish in two heard perfect i'm trying to communicate john's calling back to me antonio's not
29:49calling back to me i don't think i've heard antonio say a word tonight guys are you ready on the two
29:54salmon antonio are you in the game yes chef he's talking to you two minutes brother everyone seems
30:01like they're on the same page except for antonio right now two lambs ready all right john i'm ready
30:06to go let's go two salmon walking walking lamb guys behind hot behind you hot behind you hot behind you
30:19uh blue team come here yes chef just look at that it's hammered way too much cooking underneath
30:27gay against come on guys yes hey john watch the color of the salmon just to be crispy skin
30:32kissed underneath understood yes chef it feels like i'm taking the bullets for everything how long
30:38on refired salmon walking up go for it i feel like antonio's playing the meager role beside me when
30:45i feel like antonio should be taking ownership salmon cook for you two let's go despite earlier
30:54setbacks both teams are now hitting their stride garnish is up that's the way it should be lisa garnish
30:59first right yes chef it's like a melody in your mouth really you're hitting all those notes blue team come
31:10here red team come here yes chef we are at the exact same point first to finish is winning tonight let's go
31:17yes chef let's go ladies give me a knife give me a knife give me a knife
31:26good job blue team you've got the good work hey two halibut two wellington hers one mistake is
31:34going back yes chef make it precise come on guys fire now to someone to wellington hey look at me don't
31:40guess make it precise yes yes let's go how long are you going to need on my last ticket we've cooked
31:46them for eight rest for two so ten ten minutes i'm a little worried because i know that our last ticket
31:53is two wellingtons and these are taking forever how long ladies chef it's going to be nine minutes nine wow
32:04finally two halibut two wellington yes two hallie two welly how long four minutes guys four minutes
32:08all right halibut's three minutes out let's win this let's go come on we're super determined to get
32:12this done it doesn't feel good to lose three times in a row and i damn sure don't want to make it a fourth
32:16come on fellas let's go i don't want to send it up there then it's just going to sit there and get
32:22cold yeah it's too early i feel like i'm just pacing that's what i'm that's why i was like i'm just
32:27going to do something my anxiety is not okay right now you can't rush it because if you try and rush it it's
32:32just gonna go south i'm not going home guys walk garnish walking garnish walking welly walking welly
32:44hot chef let's go come on jay let's go baby let's go come on how was you feeling good let's go
32:54jayden
33:02walk in welly walking welly with each team working on their final ticket the blue team is
33:11hoping that jayden's wellington can clinch the win jayden
33:19come on they're both wrong come on come on come on now come on you know better than that come on
33:24those wellingtons and them being moving pink in the middle is like the biggest punch in the chest
33:30burnt on the outside and raw in the middle come on guys wrap them up and get them back in the
33:35oven close them together actually it looks like they're waiting on wellington's too uh-huh
33:42the battle of the wellingtons you know i'm hoping meat station can pull through don't rush just take
33:48your time you know the last ticket we have is wellington's and so the fate of the red team lies in
33:54sydney's hands two minutes two salmon two wellies come on fellas let's go garnish in two papa not one
34:01i need time i'm done yeah i'm like holding back just leave it in there just leave it in there
34:07count to 80 and walk okay
34:09okay i am waiting on these wellingtons looking around the red kitchen and all eyes are on me
34:2118 19 20. they're hoping that i'll finish in time so that way none of us have to go home and on top of
34:30that there ain't i can do to make that wellington cook faster i wouldn't want i wouldn't want to be in
34:36that kitchen how long 45 seconds let's go someone i'll take now let's go walking salmon i got to
34:43make sure it's right or it's my ass let's go fellas only as good as your last one yeah well he's how
34:49long so cold one minute on the welly one minute on welly chef it's warm it feels good to me i'm
34:55worried about this one the most i don't need all of you over the wellingtons come on back off it's still
34:59cool this one is still cool let's go yes chef if you're not sure then why take it out yeah that's what
35:04i'm saying don't let them pressure you
35:12nicely cooked the wellingtons you guys it's good it's sent
35:21oh my god i just wanted to beat them oh it feels so good that those wellies got sent out you want to
35:29walk back you want to take a second go ahead go ahead i've always wanted to be a chef but i was
35:34diagnosed with crones when i was 12 years old i do not have a panic attack
35:41i never thought that i would ever come to be something of this magnitude and every day i just
35:46push and grow and no one's gonna stand in my way
35:49so listen up just spoke with chef ramsey you had it the whole time you came out strong you were right
36:01there it was your dinner service to lose and unfortunately you lost came down to the last
36:06ticket chef wants you guys to nominate two people from your team you guys would be better off without
36:13okay so head to your dorms and make your decision yes chef i don't want to put nobody up i don't want
36:23to put nobody up i don't want to put none of y'all up super frustrated to lose you know we had it we
36:29had the win we had it all i don't want to put money all up it's sad you know like we gave up the win
36:35yeah this one hurts yeah this one hurts it's a heavy loss but i think we know what we got about
36:40john and jaden i don't know it's the only guy i think jay rocked it tonight but you're only as good
36:46as the last thing you put up man and those wellies are we not considering antonio at all you guys put
36:53me before him you know where was antonio when john was going and and sending up all the food i mean
37:00they were a team they were a team the biggest struggle tonight was fish station john just kind
37:05of looks like a deer in the headlights and i think that has to do with the lack of support that he had
37:10fist was really struggling and uh i don't think there was a set who's going to do this and who's
37:14going to do that and i think you kind of dropped the ball tonight okay kind of felt like every time
37:19i looked over john was drowning and taking the brunt there is a moment there where i wish i had more
37:23support i was searing fish and the lobsters i picked up the halibut i ran john's food to the window
37:30that sounds like a support role to me to be honest i felt like i kind of got you know left on an island
37:36there for a minute all i did was those last wellies every other temp was perfect i don't think i
37:40should go home over two wellies man
37:46ladies uh well done thank you chef henry bluting's first nominee and why first nominee is going to be
38:05john john um no clear defined uh voice towards the beginning and that shaky start kind of set the tone
38:13for the fish station for the rest of the evening okay second nominee and why second nominee chef
38:30blue jeans second nominee and why second nominee chef is going to be
38:34antonio antonio antonio was on the station with john uh there was no clear defined leader follower
38:47support role and it just kind of snowballed okay john and antonio step forward please let's go
38:55i'll be honest tonight the fish station was a major issue let's get that absolutely clear what
39:04happened uh i think what happened tonight chef it was just there was no communicating between us two
39:10in the beginning i find that so hard to believe no communication yet you're actually standing next
39:16to each other yes chef yes yeah antonio tell me why you should stay in hell's kitchen i want to show
39:20you that i belong here if i have so much more to give i'm not done i just need to stay focused stay
39:24focused and push and communicate with my team john why should you stay in hell's kitchen chef i'm
39:31here i'm focused i'm getting better every single day i fight every single day to be here and that's
39:35my commitment to you and hell's kitchen this is difficult both of you lost your voices tonight
39:44you're right chef the person leaving hell's kitchen is
39:48antonio
39:53and i'm looking for a leader in the kitchen not someone who disappears in service please give me
40:01your jacket
40:01thank you chef good night bye guys adios see you until you good night buddy
40:13my biggest regret is not being vocal communication is key here in hell's kitchen and tonight i didn't
40:18communicate enough definitely stings but i think i did uh the state of new hampshire prep and i gave it
40:23110 percent and that's all i can ask of myself we're not done yet john
40:34back in line thank you chef wake up yes chef
40:41jada
40:42get over here yes chef jada give me your jacket
40:56and listen carefully
40:59you young lady are going to the blue team yes chef to even up the teams i'd be glad to
41:05do here's your jacket thank you join your team yes chef oh my god blue team listen up
41:15you are in need of a leader jada make your presence felt yes chef be the alpha antonio couldn't
41:23absolutely chef i am not going to witness this downward spiral any longer is that clear yes chef
41:30get out of it yes chef
41:35i am taking this as a compliment if chef ramsey wants a leader then that's what chef ramsey's
41:40going to get out of me honestly at this point we kind of need some good jujus some good luck some
41:47good something i thought he was about to send her home for no reason oh my god i'm pissed out of
41:54everybody why would he choose jada that's my girl
42:06if silence were golden antonio would be a wealthy man unfortunately at hell's kitchen it doesn't pay to
42:12be quiet next time on hell's kitchen jada new team feels great with jada now on the blue team jada
42:26leaves it that's a problem it's a big problem chill out will her bestie anaya unravel i am stressed to
42:34the max is this because jada's gone anaya is working in a panic i'm irritated it and will the emotional
42:41turmoil i'm trying to get a little pissed off like this is embarrassing come here lead to a mistake
42:48so unforgivable the towel of terror you've switched off you have to see it to believe it
42:54little miss attitude i can't do no wrong does something wrong absolutely let me down tune in next
43:00time on hell's kitchen battle of the states will do
43:11so
43:16you
43:18you
43:20you
43:22you
43:24you
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