Hells Kitchen - Season 24 Episode 13 Queens of the Kitchen
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00:01Previously on Hell's Kitchen Battle of the States.
00:05Hang on a second.
00:06It's time for Black Jacket.
00:09It's Black Jacket Day.
00:12With seven chefs left and only five jackets.
00:15You'll face three incredible challenges.
00:18The first of three challenges tasked the chefs
00:21with putting their state on a plate.
00:23I got to do the Lone Star State proud.
00:26Ellie's dish was in tune.
00:27It harmonizes beautifully.
00:29And earned her the first Black Jacket.
00:34Jada went with a Sunshine State staple.
00:36You can't say you're from Florida
00:38if you've never cooked Red Snapper before.
00:40The dish was flawless.
00:41Thank you so much.
00:42And absolutely delicious.
00:43And earned the second Black Jacket.
00:46In the second challenge.
00:47Is it a pizza challenge?
00:49The chefs were tasked with elevating pizzas.
00:53Too spicy?
00:53No, I like the heat.
00:54Heard chef.
00:55Lisa.
00:56From being California, we love avocado and everything.
00:58Delicious.
00:58And Sydney thought outside the box.
01:01Shrimp and goat cheese?
01:03Yeah, it could work.
01:04Sydney, congratulations.
01:06And received the next two Black Jackets.
01:12With one Black Jacket remaining.
01:14You'll all be cooking with the same seven ingredients.
01:18Henry, Anaya, and Anthony each gave it their all.
01:22OK, Anthony.
01:22All right, Michelin boy, let's go.
01:25Texas' own Henry's braised mustard greens.
01:28The way you cook greens has this lingering, greasy effect.
01:31Slid him out of the competition.
01:34It wasn't good enough.
01:35Anaya, Anthony, please step forward.
01:38In the end, Chef Ramsay chose.
01:40Anaya.
01:41Ending Anthony's dream of becoming head chef at Gordon Ramsay's Hell's
01:45Kitchen restaurant at Foxwoods Resort Casino.
01:51And making it the first time in Hell's Kitchen history.
01:54We did it, man!
01:55That all five Black Jackets are women.
01:59Well done.
01:59Come on.
02:00Thank you, Jackie.
02:01That was amazing.
02:03And now, the continuation of Hell's Kitchen.
02:06Thank you, Chef.
02:07Good job.
02:08Well done, guys.
02:09Good night.
02:10Good job.
02:11To be in this historic final five means the world.
02:16We're entirely comprised of women.
02:19That's never happened.
02:20But just for myself, I said it from day one
02:23that I wanted to be the youngest person to ever win
02:26Hell's Kitchen because I knew that I could do it.
02:28I've only got four more people to beat to make that a reality.
02:31Guys, it's just us in here.
02:33There's no boys.
02:34Oh, my God.
02:35The showers and the bathrooms are going to be so nice.
02:37We can in peace.
02:38We can in peace.
02:45Do you want to do one, Anaya?
02:46Yes.
02:46How about you and Sydney do it?
02:48You guys are more adventurous than I am.
02:49On our trip to Cape Cod, I bought some really disgusting
02:53tasting jelly beans.
02:54This one is liver and onions.
02:56OK.
02:56Here, cheers.
03:04What did it taste like, just like bloody?
03:06Very irony.
03:07I want to do another one.
03:08Oh, stink bug.
03:09Well, how bad does a stink bug taste,
03:11or does it just smell bad?
03:14Oh, .
03:17Nope.
03:18Ugh.
03:19It really is stinky.
03:21It feels like a stink bug farted in my mouth.
03:24I'm tapping out.
03:25I think I need to throw up.
03:26Ugh.
03:31Oh, God.
03:33That was so gross.
03:45Rise and shine.
03:47Good morning.
03:48Good morning.
03:49Good morning, Chef.
03:50Where are the men?
03:51We had to get rid of them, Chef.
03:52Well done.
03:53Listen up.
03:54We all know the food industry has changed dramatically
03:57in the last 10 to 15 years.
03:59And one of the biggest drivers of that change
04:01has been social media.
04:03It's a very powerful tool.
04:04Any time I usually post on social media,
04:06it usually always has to do with food.
04:07You know, I'm kind of getting back in the swing of, like,
04:09posting selfies, but it's hard when you don't have time
04:12to look pretty and you're always dressing like this.
04:14The other thing about this amazing tool is what goes
04:17on social media stays on social media.
04:20Oh, my God.
04:21Oh, my God.
04:23Did he get into one of our social media accounts?
04:25I found this.
04:27Oh, Ellen!
04:30Wow.
04:31My Shrek rave.
04:32This is love.
04:33This is life.
04:35Oh, boy.
04:36Let's see another one.
04:38Oh, my God.
04:39Oh, .
04:41Oh, .
04:42Who are you supposed to be?
04:43I was Mermaid Man for Halloween.
04:45Oh, that's embarrassing.
04:47Let's go to the next one.
04:48Oh, .
04:52Younger Sydney, put your tongue in your mouth.
04:55Next one.
04:56Oh!
04:57Hey!
04:59My cookie tastes delicious.
05:02My cookie tastes delicious?
05:03Like, girl, you so feisty.
05:06One more.
05:07Brace yourselves.
05:08Uh-oh.
05:10It's a bridge trap.
05:12Delete this.
05:13Your grandma's on here.
05:15This seems very, very typical for what Anaya would post.
05:20I feel like her social media would be very flamty.
05:25You got a good picture.
05:27I understand there's another one.
05:28Oh, no way.
05:30Oh, Michelle, I love that.
05:34One more.
05:36Oh!
05:37Taddy Daddy.
05:38Taddy Daddy.
05:39Taddy Daddy.
05:40Taddy Daddy.
05:41Taddy Daddy.
05:42Taddy Daddy.
05:43Taddy Daddy.
05:44Hell's Kitchen is the only place James is fully clothed.
05:47That's true.
05:48Oh, my God.
05:49Taddy Daddy James, like, damn.
05:54Where's your chef?
05:55No.
05:57You don't.
05:58Oh.
05:59Do the dance.
06:00Yeah.
06:04Dance.
06:05Like, OK.
06:06All right, Chef Ramsay.
06:08Like, mm, mm, mm, mm, mm, mm.
06:12I don't even know what the hell that is.
06:14For your first individual challenge,
06:16I'm going to test your ability to create an eye-popping,
06:19stunning dish that looks as good as it tastes.
06:23Nice, but I won't be the only one you'll have to impress,
06:27because I'm going to post photos of your dishes
06:30live to my 100 million followers.
06:33Ooh.
06:34And they're going to tell me what they think.
06:37You've got 40 minutes to cook something special
06:40that really stands out.
06:41And then I'll give you an extra five minutes
06:43for the finishing touches.
06:45Understood?
06:46Yes, Chef.
06:47Your 40 minutes starts now.
06:49Off you go.
06:50Go.
06:51Go, Lisa.
06:52No.
06:53I'm back in the back kitchen.
06:55I want the scallops.
06:56Damn it, you.
06:57You knew I was going there.
06:58I don't know if you're going to grab scallops.
06:59Tough .
07:00You snooze, you lose.
07:01So happy to see you back in this kitchen.
07:03Thank you, Chef.
07:04I'm happy to be here.
07:05What are you doing with your lobster?
07:06I'm going to blanch it.
07:07Cut it in half, lay it on its side,
07:09and glaze it with something so it, like, pops.
07:11Mm-hmm.
07:12You're coming with me.
07:13You're coming with me.
07:14I want to go for this idea of, like, fish out of water.
07:17I'm doing a roasted purple cauliflower, roasted halibut,
07:20and stuffed squash blossom, Chef.
07:22I've never worked in a Michelin star restaurant,
07:25and I didn't go to the most prestigious culinary school
07:29in America, but I'm a black jacket winner,
07:32so I'm doing something right.
07:34Ah, my spoon.
07:36Ah, that's hot.
07:38What are you working on?
07:39Pan-seared scallops.
07:40I'm going to do a potato stuffed squash blossom.
07:43Yeah, Ellie might have grabbed squash blossoms, too,
07:45but maybe my squash blossoms are better.
07:48Now it's an individual competition,
07:50so you just have to find your own way to shine.
07:53Come on.
07:55What do you got going on?
07:56I am going to do a filet with a charred beet salad,
07:59cherry gel.
08:00I'm also going to do a whipped goat cheese mousse.
08:03How are you making the gel?
08:04Cherry's a little bit of sugar and agar agar.
08:06The riskiest part of this dish is for sure
08:09going to be the cherry gel.
08:10I've never made a gel before.
08:12I love to do things that I've never done before,
08:14and I think in a challenge like this,
08:15it's good to step out of your comfort zone.
08:17We're black jackets now.
08:19There's no room for comfort here.
08:20You took my lid.
08:21Your lid's right there.
08:23Douchebag.
08:25What was your protein again?
08:26It was the black cod.
08:27I'm going to do a couscous as my base.
08:29I have my pink pineapple bird blanc.
08:32Using a red wine reduction, it's called a barouge.
08:34A barouge, yeah.
08:37Is he the only one doing beef?
08:38I think so.
08:39You're doing seafood, too?
08:40Yeah.
08:41Maybe I'm overthinking it, but I think I want to change.
08:44Pretty much everybody grabs all the seafood,
08:46and part of being in this black jacket competition
08:49is standing out, so I decided to pivot,
08:51and I want to go with a really nice ribeye.
08:53Yeah, you are always talking about how you love meat.
08:55I don't want to play it safe and be like every other bitch in here.
08:58I know.
08:59No, but seriously.
09:00You said I know.
09:03Just under two minutes left of cooking,
09:04and then five minutes to play.
09:06My rib-a-lanca cool.
09:07What do I want to do?
09:10Oh, no.
09:11Careful, careful, careful.
09:12My chili oil bottle falls.
09:14And I'm like, , better one ingredient than my whole plate.
09:18I'm not going to pull a Jaden.
09:19Oh, damn it.
09:22Oh, man.
09:23Excuse me.
09:24Sorry.
09:25Sydney.
09:26Was that a nervous burp?
09:27Maybe, Chef.
09:28Those jelly beans she ate this morning.
09:30Last five minutes.
09:30Let's go.
09:31All right, start plating.
09:32All right, Lisa, I'm going to do something.
09:33I'm on a splatter.
09:34I'm going to try not to splatter you.
09:35Oh, yeah.
09:35Yeah, no, you're good.
09:36Do your splatter.
09:37Oh, .
09:38OK.
09:39Sorry.
09:39Oh, you're good.
09:41We're going to just pivot on that guy.
09:42Deep breaths, deep breaths.
09:44No pressure.
09:45Only a couple hundred million people looking at you for me.
09:47Thank you, Daddy, Daddy.
09:48No, thanks, Daddy.
09:51I just can't even.
09:53The audacity to say that to that man, our superior, mind-blowing.
09:58Last minute.
09:59Let's go.
10:01Stop it.
10:02This is the way my hands are shaking right now.
10:04Remember, presentation is key.
10:06Five, four, three, two, one, and well done.
10:12All right, let's go.
10:13Tag my mom.
10:26Beautiful.
10:27Get those angles, Chef.
10:28As we're here, come on.
10:29Come on, Daddy Daddy.
10:30Let's go.
10:31All right, give me two minutes.
10:34I'm going to go up to my office and post these across the platforms.
10:38James, we'll be back in a moment.
10:39I like this steak dish.
10:41Yeah.
10:42Are they going to taste it?
10:43Mm-hmm.
10:44Of course they're going to taste it.
10:45What?
10:47You didn't taste it?
10:48Oh, .
10:49Are you just throwing components on your plate?
10:53You didn't taste anything?
10:54Um, oh, God.
10:57Great.
10:59I hope it's not terrible.
11:00I hope it's not terrible.
11:02You're going to taste it.
11:08Joining us today to judge your dishes on both taste and presentation
11:12One presentation is a very special guest judge.
11:16He's an incredible chef and restaurateur
11:17with seven amazing Boston area restaurants.
11:21Please welcome Ken Oranger.
11:23Wow.
11:26Chef Ken Oranger is so cool.
11:30An absolute pleasure.
11:31He is a James Beard award-winning chef.
11:34It is an honor to cook for him today.
11:36In your mind, what does help make a dish stand out visually?
11:40You have to take risks.
11:41You have to be artistic
11:42and really do something a little bit different.
11:44Trust me, this man knows art on a plate.
11:48Anaya, let's go, please.
11:49Chef Ken Oranger and Chef Ramsay will now evaluate each dish
11:54and award up to 10 points each.
11:56Meanwhile, votes are also pouring in from social media,
12:00and those points will be added to each chef's score
12:03at the end of the judging.
12:04Tell us what it is, please.
12:05Chefs, for you today, I have a pan-seared filet,
12:08charred candy cane beet, cherry gel, and goat cheese mousse.
12:11Chef, Vigley, what do you think?
12:13I think it's a beautiful dish.
12:14The cherry gel is a layer of creativity.
12:17Please dig in.
12:22Goat cheese and beets are such a classic combination.
12:25Very tasty dish.
12:25Very good dish.
12:26On a score of 1 to 10, what do you think?
12:28I would have liked to have seen a little seasoning
12:29on the candy cane beets.
12:31They were just kind of put on there as something pretty,
12:33which, again, we want something to go viral,
12:34but a little vinaigrette or something
12:36would have been nice on there.
12:37I would say probably a strong 8.
12:39Thank you, Chef.
12:40I love the ghost cheese.
12:41Beautiful.
12:42It's a very strong 8.
12:43Good job.
12:43Well done.
12:44Whoo!
12:45I feel extremely proud to get a 16 out of 20.
12:49I mean, I could have done worse.
12:50Sydney, let's go.
12:53Right, Sydney, please describe your dish to Chef.
12:55Chef, today I have a pan-seared scallop,
12:57a palm puree stuffed squash blossom.
13:00There's some boucheron cheese in there as well.
13:01And also a carrot yuzu.
13:03Love the use of the plate.
13:04Very surprised with the potato puree in the zucchini blossom.
13:07Not something that I've, you know, had every day.
13:10Why would you put that in there?
13:11I like the creaminess it adds to it.
13:12Chef, how did that taste?
13:13It tasted very good.
13:14I think I would have loved to have seen
13:15a little bit more of the sauce.
13:17I agree.
13:17Score, please.
13:18I would give this an 8.
13:20Thank you, Chef.
13:21Listen, the cook of the Scots is delicious.
13:22It does need a touch more sauce,
13:23a touch more acid, but it's good.
13:25I'm going to give it a strong 8 as well.
13:26Wow.
13:27All right, up next, Jada from Florida.
13:31Please describe your dish.
13:33So this is peppercorn and salt-crusted rib eye,
13:36bernet sauce with miso glazed carrots,
13:39as well as some fresh mint and pea puree.
13:42Jada, that is a beautiful dish.
13:43That's stunning.
13:44I mean, that just pops.
13:46Please dig in.
13:48The miso, dynamite, just really beautifully executed dish.
13:52The crust on that rib eye, delicious.
13:53It's seasoned beautifully, and also there's
13:55a fragrance to this dish.
13:56But it's a really good dish.
13:57Chef, on a scale of 1 to 10.
13:59I would give that a 10, I think.
14:01Thank you, Chef.
14:02Wow.
14:03Really, really, uh, wow.
14:04I think it's a perfect dish.
14:06I would love to have seen a touch more finishing
14:08on the radishes, maybe a little quick pickling,
14:10rather than just thrown on there.
14:11I'm going to give it a strong 9.
14:13Thank you, Chef.
14:14Hell yeah, Jada.
14:16That damn Jada.
14:18Jada is literally on fire.
14:20I mean, there is no stopping this girl.
14:22This girl is good.
14:24Right, next up, Lisa.
14:26Let's go from the Golden State of California.
14:29Describe the dish, please.
14:30You have black-caught couscous at the bottom,
14:32finger limes, and the coriander blossoms.
14:35This, like, jumps out at you.
14:37I just love the presentation.
14:40And what's the sauce around the outside?
14:42It's a pink pineapple beruf.
14:44Pineapple, a lot of times, when people use it to cook,
14:47you think the pina colada aroma,
14:49but this doesn't have any of that.
14:51Looks delicious, and it tastes delicious as well.
14:53Chef, scores, please, out of 10.
14:55Whew.
14:57Man, I'm not a softie, but I can't imagine
14:59anything being better.
15:00I would have to say a 10, Chef.
15:01Wow.
15:02Holy .
15:03Here's the thing.
15:04I wish you hadn't put the cream in the couscous,
15:06so a little contrast of color on that,
15:07plate, because the couscous looks the same color
15:09as the sauce, but it's a very strong nine for me.
15:12It's a great dish.
15:13Well done.
15:13Thank you, Chef.
15:14When it comes to challenges, I've brought up every dish,
15:16either getting a point or deserving a five.
15:19I know I'm the best chef here.
15:21Next up, from the state of Nevada, Ellie, let's go.
15:24Lisa and Jada getting a 10 from Chef Ken
15:27and a nine from Chef Ramsay.
15:29Like, god, that's a very intimidating score.
15:31I hope I get that good.
15:33So I have a nice butter-basted halibut,
15:36a roasted purple cauliflower, a boucheron whipped stuffed
15:40squash blossom, and a white bean puree.
15:43It's very colorful, very appealing, very pretty dish.
15:46What made you decide to do that crispy prosciutto?
15:49I just wanted it to have that nice salt,
15:51but I wanted that natural salt, and that prosciutto adds that.
15:54See, I don't see in the zucchini blossom.
15:56Would have been nice to have been stuffed a little bit more
15:58just to get some of that flavor.
15:59Yeah.
16:00But I would give this a very strong eight.
16:03It's a really good dish.
16:04I don't know if you need the prosciutto,
16:06as well as the crispiness of those squash bottles,
16:08because it's sort of a little bit counterintuitive.
16:10But it's a very strong eight for me.
16:11Thank you, chef.
16:12I am just really, really, really hoping that social media
16:16responded well to my plating.
16:19So social media have spoken.
16:22Finishing in fifth place on social media, which gives you
16:26another six additional points is Sydney.
16:31So you have a total of 22 points.
16:34Makes sense.
16:35I hate social media.
16:36Of course, it hates me too.
16:38Finishing in fourth place on social media is Ellie.
16:43That gives you seven more points.
16:45In third place on social media is Anaya.
16:49So that means Jada and Lisa, you are tied.
16:53Social media is going to decide the winner.
16:56So let's go straight to first place with 10 points
17:01from social media platform.
17:03Fingers, toes, eyes.
17:07Oh my god, please.
17:08With over 40% of the votes, the winner is Lisa.
17:19I'm done.
17:23Woo!
17:24I won.
17:25I won.
17:27California.
17:28Well done, all of you.
17:29Join me in thanking this incredible chef
17:31for giving up his day to be here.
17:32Thank you so much, chef.
17:34Thank you, chefs.
17:35Amazing.
17:36Congratulations, Lisa.
17:37You have just experienced the power and the speed
17:39of social media.
17:40Now you're about to enjoy a different type of power
17:44and speed because I've arranged for you
17:46a one-of-a-kind racing experience.
17:49Oh my god.
17:50Oh my god.
17:51Well, you're getting to race around this track
17:54with a professional racing team.
17:57Holy .
17:58Once your need for speed has been filled,
18:00I'm sending you to my restaurant,
18:02the amazing Hell's Kitchen restaurant,
18:05Foxwood Resort Casino.
18:07This is potentially your home.
18:10Oh my god.
18:11But what's the point in trying to enjoy
18:13this amazing reward all by yourself?
18:16We have a reservation for two.
18:17Oh.
18:19Now, who would you like to take with you on this reward?
18:23It would be great if Lisa picks me.
18:25I mean, it would only be right, you know,
18:27like the two top people in the competition.
18:30I mean, I'm going to have to take.
18:42Who would you like to take with you on this reward?
18:45Um, I mean, I'm going to have to take.
18:50Ali, she didn't get to go jet skiing with us,
18:52so I know she's going to enjoy this.
18:53Let's go, right?
18:54That's a nice idea.
18:55I love that.
18:56You look like you like skiing.
18:57You're in for a great day.
18:59One more thing.
19:00There's something very special for the both of you
19:03when you get back to the dorm.
19:04Thank you, Lisa.
19:05Off you go.
19:06Good luck.
19:07Have fun.
19:08Drive carefully, will you please?
19:10We're going to race so much.
19:11You already knew I was going to pick you.
19:13I didn't.
19:13This is your reward.
19:14It's always.
19:15No, wait.
19:15Is it Spiceology?
19:17Ah!
19:18No!
19:20We get all of this?
19:22This challenge is over.
19:23Let the fun begin with this $500 gift card.
19:26P.S. Check out all of our salt and peppercorns
19:29to put on that who-x clad know the work.
19:31Ah!
19:34This is absolutely insane.
19:35I am so excited.
19:37I use only Spiceology back home in my kitchen.
19:41Oh, yeah!
19:44I have only you to thank for this.
19:46You're going to be making french fries.
19:51James and Michelle said we need about 100 pounds of those fries.
19:54I'd like them to be hand-cut, blanched,
19:56ready ahead of tonight's service.
19:58Chef Michelle will call you when she's ready.
20:00Yes, Chef.
20:01Head up.
20:02I thought it was a little surprising that Lisa picked Ellie.
20:05You know, I never thought that Lisa and Ellie were that close.
20:07And I know that Ellie was on the bottom for this challenge.
20:10I thought she would have chose you.
20:11I thought so, too.
20:16Oh, my gosh.
20:17This car is insane.
20:19Yeah!
20:22Awesome!
20:24It feels like I'm going 1,000 miles an hour right now.
20:27This is so fun.
20:28Hell, yeah!
20:30Yeah!
20:33OK, that's the clutch.
20:33And when do you push it down?
20:35I've never been racing before.
20:37I'm freaking out looking like...
20:42Lisa, you're going to live.
20:43You're going to live.
20:44Who cares what people say?
20:45You're going to live.
20:46I feel like I was going 100 miles per hour.
20:48But honestly, I probably was going, like, maybe 40.
20:56Oh, man.
20:58Oh, brother.
20:59You should be on the reward.
21:02I'm going to be a sore loser for you, OK?
21:04Well, it is what it is.
21:07I think you deserve to go on the reward
21:09more than anybody else, though.
21:10If you win the reward, you should take
21:12whoever you want with you for whatever reason.
21:15She's like, I'm not going to take second place
21:17or even third place.
21:19I'm taking the girl who got fourth place.
21:20Hell, yeah!
21:23Lisa and Ellie, y'all better enjoy not being here
21:27and surrounded by catty bitches.
21:29Sid, these fries look great.
21:31Thanks, man.
21:31Everything Sidney does looks great.
21:34Almost as great as that play that you did today.
21:36I'd give a lot for some silence in my life.
21:42Somebody come get this bitch.
21:50Wow.
21:51Awesome.
21:51This is amazing.
21:52Look at this, Lisa.
21:53Hell's Kitchen inside of Foxwoods is, oh, my gosh,
21:57this place is gorgeous.
21:58This could be one of our homes.
22:00Oh, my God.
22:01I'm already getting chills thinking.
22:03I know.
22:03Envisioning myself here for dinner service tonight.
22:06We're going in not as just a red team.
22:08We're going in as black tech.
22:09It's individual chefs, too.
22:11Everybody definitely tonight is going to be fighting.
22:13Yeah.
22:14Anaya's definitely going to have,
22:15try to have a voice tonight.
22:16Mm-hmm.
22:17You and I already know that she's, she's loud.
22:18But sometimes there's nothing behind that loudness.
22:21Yes.
22:22It's just so much inspiration, too,
22:23to know that this could be our brigade one day.
22:25Yeah.
22:26And, you know, I'm ready.
22:27Honestly, I'm ready.
22:31Is there anything I can help you guys with, Lisa, Sydney?
22:33Yeah, you want to jump over here and season some polenta for me?
22:37You haven't worked fish station in a while, huh?
22:38No, haven't worked fish station in a while.
22:40Smoking hot pan for those scallops.
22:42Smoking hot.
22:43Yes, Chef.
22:44Mourinho.
22:45See, Chef.
22:46Open Hell's Kitchen, please.
22:47Subito.
22:47Let's go.
22:48Anticipation fills the air
22:55as the first black jacket service gets underway.
22:58Wow, all those black jackets.
23:01And the final five must now cook for the entire dining room.
23:05Cheers to black jacket now, cheers.
23:07Guests are already placing their orders.
23:10Crispy-skinned salmon.
23:11I have the pan-seared scallops.
23:13I'll do the bone-in chicken breast.
23:15And making his return to see the black jackets in action,
23:18is WWE Triple Crown Champion Big E.
23:23Good to see you, sir.
23:24Welcome back.
23:25Pleasure, yes, sir.
23:26Thank you, Chef.
23:27We've missed you.
23:28No red team, no blue team, but this is the black jacket team,
23:31yes?
23:32Yes, Chef.
23:33Make it count, ladies.
23:34Four covers, there were 23.
23:35Two scallops, two carbonara, heard?
23:36Yes, Chef.
23:37Let's go.
23:38I have about four minutes on two carb, two scallops.
23:40Heard.
23:41There is an immense pressure on us tonight
23:43going into this first black jacket service.
23:46We have to be on our A game.
23:48Sydney, how are you looking on those two scallops and two carbs?
23:5145 seconds.
23:5245, perfect.
23:53There should be no communication errors tonight.
23:56Little to no mistakes on the food.
23:59Sydney, I need like another 45 seconds.
24:0245 seconds.
24:03Heard.
24:04Let me know if you need help, Sid.
24:05Sydney.
24:06Yes, Chef.
24:07Open up.
24:08She's there to help you.
24:09Yes, Chef.
24:10Definitely the hardest station.
24:11Usually manned by two people.
24:12Go, Ellie.
24:13You push it, Ellie.
24:14Push it.
24:15Drive. Let's go.
24:16All right, Sydney.
24:17Can we walk?
24:18Give me 20 seconds.
24:1920 seconds.
24:20Heard.
24:21I'm a black jacket now.
24:22I can't send anything other than perfection up to the pass.
24:25Walking now.
24:26Far.
24:27Ellie.
24:28Nice and cooked.
24:29Yes, Chef.
24:30Lisa, can you take my scallops up?
24:31Scallops are up.
24:32Yes, sir.
24:34Nicely cooked, Sydney.
24:35Let's go.
24:36With the first table of appetizers going out.
24:37This is amazing.
24:38What else in your mouth?
24:39Oh, man.
24:40Chef Ramsay looks to keep the momentum going with a table four.
24:43Make your wish foundation.
24:44Four covers, table three.
24:45Very special table.
24:46Yes, Chef.
24:47Two scallops, two carbonara.
24:48Yes, Chef.
24:49Let's go.
24:50Two carbonara, two scallops.
24:51Yes, Chef.
24:52Carbonara, two scallops.
24:53Yes, Chef.
24:54Carbonara, two scallops.
24:55Yes, Chef.
24:56Carbonara, two scallops.
24:57Yes, Chef.
24:58Carbonara, two scallops.
24:59I'm going to do scallop salad.
25:00Yep.
25:01You just let me know how long you're out on that.
25:04Jada is being very quiet.
25:06Her communication is more so just like with me.
25:09Get in the zone, Jada.
25:10Let's go.
25:11It's happening how I remember.
25:13Jada does not have the strongest, loudest voice in a kitchen.
25:16Vinny, how far out are you on two scallops?
25:18Two scallops are down.
25:20I need 90 seconds.
25:21All right, 90 seconds.
25:23And I'm trying as hard as I can, but it's not anything I can do about.
25:27Sydney is a really strong Chef, but when she gets her,
25:30when she gets flustered, cussing under her breath, you.
25:34If you want to be head chef, you can't get pissed off when you're in the weeds.
25:38Sydney, can you walk scallops?
25:39No, I need 45 seconds for scallops at least.
25:42It hurts.
25:43It gets so chaotic.
25:44Everyone's screaming at me at the same time.
25:47Sydney, how far out are you on two scallops?
25:49Sydney, can I walk in 30?
25:50You want me to jump on you?
25:51Uh...
25:52Scallops, Sydney, tall.
25:53Whoa, whoa, whoa.
25:54Whoa.
25:55Whoa.
25:56Whoa.
25:57Oh, wow.
26:04It's 40 minutes into the first black jacket dinner service.
26:07Sydney, how far out are you on two scallops?
26:09And North Carolina's Sydney on fish station.
26:12Sydney, can I walk in 30?
26:14You want me to jump on you?
26:15Uh...
26:16Scallops, Sydney, tall.
26:17She's struggling to keep up.
26:18Whoa, whoa, whoa.
26:19You okay, mama?
26:20Yeah.
26:21The pan just fell out of nowhere.
26:23The sauté pan I didn't even touch.
26:26Whoa, whoa, whoa.
26:27I mean, it's like a ghost just tipped it over and then knocked all my shit over for no reason
26:32at all.
26:33All right, Sydney, I'm going to walk two cars.
26:34And I'm ready for you to walk scallops.
26:35Good.
26:36I'm walking scallops.
26:38Chef.
26:42Ladies, come here.
26:43Yes, chef.
26:44I've got five scallops here, four scallops there.
26:46I've got nine scallops.
26:47Where's the other scallop?
26:48Sydney.
26:49Sydney.
26:50Yes, I understand.
26:51Hello?
26:52Anybody?
26:53OK, sure.
26:54I forgot a scallop.
26:55And it's Make-A-Wish.
26:56Come on, guys.
26:57Yes, chef.
26:58It's blackjackets.
26:59You have to bounce back or you are going home.
27:02Let's go, John, please.
27:03The scallops.
27:04Go.
27:05As Sydney keeps it together on the fish station.
27:07Walking lobster.
27:08Walking scallop.
27:09Now.
27:10Appetizers continue to flow from the blackjacket brigade.
27:13Oh, my gosh.
27:14That's delicious.
27:15It's delicious.
27:16It's delicious.
27:17It's delicious.
27:18It's delicious.
27:19And Chef Ramsay goes full steam ahead into entrees.
27:22On order four covers, table four.
27:24Entree to some and two lamb.
27:25Yes, chef.
27:26Let's go.
27:27I need five minutes on two lamb.
27:28Five minutes, let's make it six.
27:29Let's go.
27:30All right, six minutes.
27:31Tonight, I am on meat.
27:33The key to crushing meat station is staying prepared.
27:36How long on your two salmons?
27:38I need two minutes on the two salmon.
27:39Two minutes.
27:40We all got blackjackets.
27:42I was the last to get my blackjacket.
27:44But there's a reason I'm wearing it, right?
27:46I'm ready.
27:47Walking, two lamb, two salmon.
27:49Right behind.
27:50Right behind.
27:51I know.
27:55Anaya.
27:56Yes, chef.
27:57Come on.
27:58You're in charge.
27:59Then it's lamb first.
28:00That's raw.
28:01Let's go.
28:02Hurry up.
28:03You're the first to say, swing or swim.
28:05Get your together.
28:06Be chefs.
28:07Right, lamb.
28:08Now, please.
28:09Yes, chef.
28:10Walking lamb.
28:11Right behind the top.
28:12What's going on?
28:13Are you cracking under pressure a little bit there, chef?
28:16Get it right now, yes?
28:17Yes, chef.
28:18Absolutely, chef.
28:19Watch your temperature, Anaya.
28:20Yes, chef.
28:21I know we're moving fast, but it's not a race.
28:22Yes, chef.
28:23Watch your temperature, yes?
28:24Yes, chef.
28:25With entrees hitting tables.
28:26Here you are.
28:27This is the lamb for you.
28:28And diners in heaven.
28:29It's really good.
28:30Chef Ramsay is expecting the chefs to maintain their focus for the next VIP ticket.
28:36On order, Big E, yes?
28:37Yes, chef.
28:38Yes, chef.
28:39Yes, chef.
28:40Entree, one halibut, one New York strip. Let's do a Wellington there as well. Let's go.
28:43Yes, chef.
28:44Yes, chef.
28:45Extra carbs, extra calories for Big E.
28:48Drive, Anaya. Drive.
28:49Yes, chef.
28:50Two minutes.
28:51Two minutes.
28:52Two minutes.
28:53Heard.
28:54Seeing the way they work together under the high pressure, it's very, very cool.
28:57Well, now you've got to communicate. You've got to talk. Everyone's on the same page, because
29:01if not, it all falls apart.
29:02Right.
29:03What a life.
29:04How long, Anaya?
29:05We're a minute out from walking the VIP table.
29:07We're a minute out on the VIP. Heard.
29:10I'm still a minute out on that garnish for the strip. The fries need more color.
29:14Walking.
29:15Nope. Garnish first. Nope. Garnish first.
29:18You know the rule.
29:19I told you guys I needed another minute.
29:20Well, just talk to each other. Let's go.
29:22Yes, chef.
29:23Don't stand there and stare, Anaya. Let's go.
29:26Yes, chef.
29:27Anaya would like to think that this is her kitchen, and we're all just cooking in it.
29:31Come on, mama. Walk fries.
29:32Garnish is walking.
29:34But, honey, that is not the truth. This is Chef Ramsay's kitchen.
29:38Let's go, Anaya.
29:39Ready to walk?
29:40You guys know now. I'm not going to take it, right?
29:41Yes, chef.
29:42I'm not going to take it. You guys know the score.
29:44Walking hot behind you. Hot.
29:45Drive it.
29:46Yes, chef.
29:47All right, chef. Right here.
29:50Ladies. Ladies, come here. I've got a beautiful camelation on that side.
29:55And now I'm scorched, and I know that's not you.
29:57No, chef.
29:58Get me another one. Let's go.
29:59Yes, chef.
30:00I need four minutes on another one.
30:01Maybe she's just blurting out times, and she doesn't even know if she's cooking her
30:06proteins properly.
30:08Strip up in 90 seconds, chef.
30:10Heard.
30:11Send that, and the other one comes halfway through, yes?
30:14New strips coming.
30:15I can't believe this .
30:17I think you must know somebody in the kitchen, because he sent you a little, a little beef
30:22Wellington as well to share, okay?
30:23Wellington. Beautiful.
30:24Hey!
30:25It's for Big E.
30:26Yes, chef. Absolutely.
30:27VIP, right?
30:28Yes, chef.
30:29Of all the tables in Hell's Kitchen, you don't want to up.
30:32It's the VIP table.
30:34And also, it's Big E. What are you doing, Anaya?
30:37Feed the man.
30:38Let's go, please, Anaya.
30:39Walking strip.
30:40Right behind.
30:41Strip, chef.
30:47Chef table, yes?
30:48Let's go.
30:49This is the New York foodie.
30:50Ooh.
30:51That looks incredible.
30:52Sorry for the wait.
30:53Enjoy.
30:54Big E finally gets a heaping dose of protein and calories.
30:58The part of the meal where the sweat just cascades.
31:01That means the food is good.
31:02And the black jackets are hitting their stride.
31:05Everybody ready?
31:06Walking strip.
31:07Walking to salmon.
31:08Salmon.
31:09I know how nicely cooked.
31:10Salmon beautifully cooked, Sydney.
31:11Thank you, chef.
31:12As the finish line draws near, and all that remains
31:15is the last table, ladies, yes?
31:17Yes, chef.
31:18Yes, chef.
31:19Two halibut, two chicken, yes?
31:20Yes, chef.
31:21Let's go.
31:22How long on two chicken, two Hallie?
31:23I need five minutes, two chicken, two Hallie.
31:25Five minutes.
31:26As I'm counting down on the ticket with chicken,
31:30I keep noticing that the chicken is not ready yet.
31:33Chickens are a little under, and I'm not sending them up raw.
31:36I need five minutes.
31:37Five minutes on chicken?
31:38Five minutes.
31:39Walking garnish in three.
31:40I will be damned if I send up raw chicken.
31:42How long, please, Anaya?
31:43Five minutes, chef.
31:44Still, I'll take it, but why?
31:46Chef, the chicken is not ready, and I don't want to send it up raw.
31:49Ah, it does feel a little bit like the WWE in here.
31:52The intensity is rising.
31:54Anaya Station definitely has more problems than we're used to,
31:58which is so disappointing to see because I know Anaya can cook meat.
32:02Final table, come on.
32:03Let's go.
32:04Walk that chicken.
32:05Walk that chicken for me.
32:06All right.
32:07When you take me up to Chef Ramsay,
32:09you kind of stand clenching your butt cheeks just waiting to see.
32:15Please God be cooked.
32:16Oh, my God.
32:17It's two hours into the Black Jacket Brigade's first service.
32:33Walk that chicken.
32:34Walk that chicken for me.
32:35All right.
32:36And with only one table remaining to be served.
32:38Please God be cooked.
32:39Oh, my gosh.
32:40Delaware's Anaya is praying that her chicken won't have Chef Ramsay calling foul.
32:48Anaya.
32:49Yes, chef.
32:50Nicely cooked.
32:51Thank you, chef.
32:52John, serve us, please.
32:53Ah, it's good.
32:54It's good.
32:55Melts in my mouth.
32:56Delicious.
32:57I can see why there's the Black Jackets.
32:59This is an amazing meal.
33:00Yeah.
33:01Look at me, all of you.
33:02Yes, chef.
33:03Well done.
33:04Thank you, chef.
33:05Finish the desserts, please.
33:06Yes, chef.
33:13Dude, Sydney is like pissed.
33:15No, I know.
33:16Like, she just like snorted out.
33:17I saw.
33:18It was just like very chaotic.
33:20Can't get like that.
33:26Not that I was in doubt that we have the best five.
33:29Tonight, reaffirmed.
33:30But the competition must continue.
33:32So I'd like you, the fierce five, to head back to the dorm and come back to me with two nominees for elimination.
33:43Is that clear?
33:44Yes, chef.
33:45Get out of here.
33:46Well done.
33:47I want to hear what you guys have to say.
33:48So yeah, I mean, it's going to be tough because we're all strong.
33:49I mean, there's a reason why we're all sitting in this room.
33:50I'm just going to say it right now.
33:51Jayden really should not be considered.
33:52You're absolutely strong.
33:53I mean, I don't think it's even up for discussion.
33:54I feel like at least that I've been like rock star.
33:55I feel like I've been killing it since day one until now.
33:56I have a couple of flaws.
33:57I'm not perfect, but I know I'm one of the strongest chefs here.
33:58I agree with that.
33:59How about this?
34:00Since we're all in a mutual agreeance that was not going to be for Jayden or Lisa, how
34:04about you guys putting in your vote?
34:05All right, Jayden and Lisa, it's up to you.
34:06This is hard to say, but I'm not going to be in a room.
34:07I'm just going to say it right now.
34:08I'm just going to say it right now.
34:09Jayden really should not be considered.
34:10You're absolutely strong.
34:11I mean, I don't think it's even up for discussion.
34:12I feel like at least that I've been like rock star.
34:13I feel like I've been killing it since day one until now.
34:14I have a couple of flaws.
34:15I'm not perfect, but I know I'm one of the strongest chefs here.
34:17In a mutual agreeance, that was not going to be for Jayden or Lisa.
34:21How about you guys putting in your vote?
34:24All right, Jayden and Lisa, it's up to you.
34:26This is hard to put up too.
34:28I always bounce back.
34:30Maybe that will ease up your decision.
34:32I think overall in dinner services, I've been very strong.
34:35I have had probably the least amount of mistakes.
34:38I feel like I've been pretty strong as well.
34:41Most services, I haven't had any issues.
34:43Tonight, I had a couple of issues.
34:45Sydney, you've been really, really strong throughout the competition.
34:48But there has been just little things that always happen.
34:51But I'm going to have to put up Syd.
34:54Anaya, you're strong.
34:56But if we want to relate off of what happened tonight.
34:58I get it.
34:59I was overwhelmed with me.
35:01But I just feel like as a whole, like Ellie, you've had multiple mess ups and services.
35:06Like, no, I'm genuinely curious.
35:09Like, what have I had sent back?
35:11What?
35:15I'm sorry.
35:16I'm trying to...
35:17Whew.
35:18Because there's none.
35:19Just trying to give myself a second here because I don't like the way you're talking
35:22to me.
35:26I wanted to put Anaya up tonight.
35:28Jada, you have your two?
35:29I really don't.
35:30I just need some time.
35:31I'm sorry.
35:32Do you want to talk about it?
35:33Do you feel comfortable if we talk about it real quick?
35:34Yeah, because maybe you can...
35:35Give you an idea?
35:36Yeah.
35:37I don't want to own up to, you know, her mistakes.
35:39But what I've seen is that the girls are intimidated with Anaya.
35:42Sydney, for sure.
35:43And I'm always telling Sydney, hey, calm down.
35:45Hey, calm down.
35:46So, automatically, Sydney, we got to choose either Ellie or Anaya.
35:50And I know Ellie does great during services, though.
35:52She does.
35:53She doesn't get yelled at.
35:54She's asking questions.
35:55She's opening her mouth.
35:56She's not saying other under her breath.
35:58She's not, you know, making fun of nobody.
36:00Ellie has not had no problems throughout this whole competition.
36:02I'm nothing against Anaya, but Anaya has issues with people.
36:05I haven't been on the red team in a little bit,
36:07so I'm kind of having to rely on somebody else's witness statement.
36:11I don't honestly know who should be put up tonight.
36:15She won't listen.
36:16She's going to get all loud.
36:18She's going to blah, blah, blah, blah.
36:19It's her way or no way.
36:20You can't be like that.
36:22You cannot.
36:26I don't know why we couldn't talk about it in here.
36:28It's okay.
36:29Just let them do their thing.
36:30I think we've got to come up with this soon, though.
36:32And Ellie's driving, and she's impressing me.
36:34That I cannot send her home.
36:37I honestly feel that she's too afraid to put up Anaya,
36:40because her and Anaya are friends.
36:42Anaya and Sydney need to go up.
36:44I've been waiting.
36:52Phase five, have you reached a consensus?
36:57Sydney, black jacket teams, first nominee and why, please?
37:04Chef, I don't know what the consensus was, Chef. I'm sorry.
37:06Is there a consensus?
37:07There was no consensus, Chef.
37:08If there's a consensus, I'm not aware of it.
37:09Annie, you're shaking your head.
37:10Anaya, you're shaking your head.
37:11There's no consensus?
37:12No, Chef.
37:13We hadn't come to a decision yet.
37:14What in the is going on?
37:16There's no consensus?
37:17No, Chef.
37:18No, Chef.
37:19We hadn't come to a decision yet.
37:20No, Chef.
37:21No, Chef.
37:22We hadn't come to a decision yet.
37:23What in the is going on?
37:32There's no consensus?
37:33No, Chef.
37:34No, Chef.
37:35We hadn't come to a decision yet.
37:36No, we haven't.
37:37Do me a favor.
37:38All of you off into the back of the red kitchen and have a chat.
37:41Hurry up.
37:42Yes, Chef.
37:43Oh, my God.
37:45Holy crap.
37:46I just didn't know what you guys decided, so I couldn't speak on that.
37:50I picked Sydney and then, you know, Anaya.
37:53So that's who we're putting up tonight.
37:55Anaya?
37:56OK.
37:57All right.
37:58Let's go.
37:59In the dorms, Jada was just afraid to vote for Anaya.
38:02That is a first.
38:04I do not think that she is leadership quality.
38:07This will make you look bad.
38:09Right, Sydney.
38:10Black jacket teams, first nominee and why?
38:13First nominee tonight is me, Chef.
38:15The team feels I could have done a better job at communicating.
38:19I'm confused.
38:20Alisa, elaborate why.
38:21She gets overwhelmed.
38:23She starts blurting out words.
38:24She's throwing pans.
38:26She starts blurring out words and throws pans.
38:29Was that tonight?
38:31It happened a little bit tonight, Chef.
38:34Sydney, is that correct?
38:36I've never thrown a pan in this kitchen, Chef.
38:38I will speak on that, absolutely.
38:40I've never thrown a pan in this kitchen.
38:42Not even once.
38:43Whoa, whoa, whoa.
38:46Sydney, second nominee and why?
38:48Second nominee tonight, Chef, was Anaya.
38:51Tonight, Anaya did have some miscooks.
38:53And I think the team believes that she's also had some mishaps on challenges as well,
38:57just like me.
38:58Sydney, Anaya, step forward, please.
39:01Sydney, why do you deserve to stay in Hell's Kitchen?
39:05I think that I did very well tonight on the fish station, which I, in my opinion, was the
39:10hardest station of dinner service tonight.
39:12I fight.
39:13I do not give up.
39:14I bounce back.
39:15Anaya.
39:16Yes, Chef.
39:17Tell me why you should stay in Hell's Kitchen.
39:18I should stay in Hell's Kitchen because I'm definitely not the weakest chef here.
39:22I've shown through and through.
39:24I made very minimal mistakes.
39:26Tonight was definitely rocky for me.
39:27I admit that.
39:28And I guarantee you it's never going to happen again.
39:30You've seen my best, Chef, and I'm willing to give you that going forward.
39:33This is, without question, the most difficult decision I've had to make.
39:38And it's obvious how much you both want this.
39:41My decision is...
39:47Sydney.
39:52Get back in line.
39:53Thank you, Chef.
39:55Anaya.
39:56Yes, Chef.
39:57You have been a fierce competitor in this competition.
40:01But there were too many mistakes tonight.
40:04Please give me your jacket.
40:08Head up high.
40:09Yes, Chef.
40:12It's been a pleasure.
40:13Best of luck.
40:18Tonight doesn't define me.
40:20I want everybody to look at the rest of this competition and see how strong I've been.
40:23I'm from the East Coast, so of course I had to do a crab cake.
40:26That's a very strong four.
40:27Well done.
40:28Thank you, Chef.
40:29Really good job.
40:30I fought with everything I had, so I definitely think that's hard enough.
40:32The winner of the red team's punishment pass is Anaya.
40:37Congratulations.
40:38Blame, blame it!
40:41I mean, I kind of get a little discouraged when things don't go my way.
40:44I'm starting to get a little pissed off.
40:47I am a strong personality.
40:48Some people get it, some people don't.
40:50I made it to black jackets.
40:51I definitely don't think I let my state down.
40:53There's only one black jacket left.
40:55My decision is Anaya.
40:57Congratulations.
41:04I mean, I consider myself the strongest always.
41:06Even right now, standing here, I consider myself the strongest.
41:09By the way, Sydney.
41:11Yes, Chef.
41:12Hands down, the most difficult station tonight was handled by you.
41:17Thank you, Chef.
41:18Understand that.
41:20You should be proud of yourself.
41:21Thank you, Chef.
41:22I am.
41:23Good night.
41:24Good night, Chef.
41:25Holy does it feel so good that Chef is recognizing me right now.
41:31But I can physically feel the anger welling up inside of me.
41:35Between the four girls that are left now, I feel that I am the best chef here, and that I am going to take it home.
41:41I'm going to win this.
41:42To become friends with people, but at the end of the day, I don't want to be seen as somebody that's going to be so blinded by that.
41:49Obviously, Anaya and I were very close this entire competition, and now she's gone just like that.
41:54It sucks, you know.
41:55I think everybody kind of had it out for her.
41:57Maybe in some sort of messed up way, it might help me focus even more.
42:01I kind of just have myself to focus on from this point on.
42:04Wow.
42:05Delaware might be known as the first state, but unfortunately, after tonight's service, Anaya will be known as fifth place.
42:17Next time on Hell's Kitchen, Battle of the States.
42:22Lisa, be for real.
42:24Will tensions between Sidney and Lisa.
42:27Sid, come on.
42:28Uh-uh.
42:29Reach a boiling point.
42:31I am now head bitch.
42:33And when the chefs are tasked with buying ingredients.
42:37Thanks.
42:38Will they forget what's on the menu.
42:40Five shrimp.
42:41Nothing about this makes any sense to me whatsoever.
42:44Leading to the most confusing dinner service of the year.
42:48Two halie, two shrimp.
42:49Wait, no.
42:50Two halie, two chicken.
42:51Two halie, two chicken.
42:52Two halie, two chicken.
42:53Two halie, two chicken.
42:54On the next highly charged episode.
42:57I just walked a lobster.
42:58Lisa, what the are you doing?
43:00You're definitely walking a minute earlier than our actual time.
43:03Of Hell's Kitchen.
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