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00:01Previously on Hell's Kitchen, Battle of the States.
00:04Time starts now.
00:06After the final four chefs, Sean's cutsy off Lisa.
00:10Chef Ramsay swapped their ingredients.
00:13Free cooked polenta? That's all they had.
00:16Congrats.
00:17So many great flavors.
00:18There's a good amount of heat, but it's not overpowering.
00:20Both Sidney.
00:21And I think it's seasoned really well,
00:22and it has a nice crust on the outside.
00:24Came close to knocking Ellie off the throne.
00:27I'm gonna stick with the shrimp.
00:29Shrimp and grits prevailed.
00:31At dinner, the chef.
00:32Last line of defense.
00:33Check everything.
00:34Jada.
00:35Chef, this is not corn puree.
00:36Well done.
00:37Sidney.
00:38This is edamame in my carbonara.
00:40Well spotted.
00:41Thank you, chef.
00:42Trust me, I am a steakhouse chef.
00:43Took charge of the kitchen,
00:44and caught the majority of Chef Ramsay sabotages.
00:47This is not a scallop.
00:48What are they?
00:49Are they edamame?
00:50You need eyes at the back of your head.
00:52Found things just a bit more challenging.
00:54That's a ribeye.
00:55That's a New York strip.
00:56Lisa ending her dream of becoming head chef
00:59at Gordon Ramsay's Hell's Kitchen restaurant
01:01at Foxwoods Resort Casino.
01:03What is it?
01:04What is it?
01:05What is it?
01:06What is it?
01:07What is it?
01:08What is it?
01:09What is it?
01:10What is it?
01:11What is it?
01:12Not one, but two free plane tickets anywhere that Elysian flies.
01:18Oh my.
01:19It's like such a weight lifted off my chest.
01:22I can breathe knowing that I live to see another day in Hell's Kitchen.
01:27There's only 300.
01:28I really have felt like an underdog this entire competition.
01:32And now that I'm in the top three, I'm realizing that my dumb ass.
01:37That was so nerve wracking.
01:39Dude, a free airline ticket.
01:42I know.
01:43I know.
01:44I just ruined it.
01:52Final three in the dining room.
01:53Quickly.
01:54Yes, chef.
01:55Yes, chef.
01:56Let's go.
01:57What?
01:58It's Chef Ramsay.
01:59Dining room.
02:00Now.
02:01What?
02:02I thought he was home by now.
02:03Right, line up.
02:04Did you get that extra present?
02:05Yes, chef.
02:06Excellent.
02:07Listen.
02:08For your find, featuring one incredible cold appetizer, one hot appetizer, and three entrees.
02:14Chicken, fish, meat.
02:17Three amazing sous chefs.
02:19Of course, we have Chef Michelle and Chef James.
02:22For your third sous chef, Chef Tatro.
02:26Hey.
02:27Oh my.
02:29She's worked for me for over 10 years.
02:32And knowing what you've done in the challenges, I'm going to assign them to you.
02:35Right now.
02:36I'm going to assign them to you right now.
02:37Listen up.
02:38Jada.
02:39Yes, chef.
02:40You'll be working with a great deal of time training and mastering your skills in Florida.
02:44Yes, chef.
02:45Just like you.
02:46I'm excited, chef.
02:47Great.
02:48Ellie.
02:49Yes, chef.
02:50She has spent a substantial part of her career in Nevada.
02:51Awesome.
02:52Just like you.
02:53Yes, chef.
02:54Which means, Sydney, you both from the south.
02:57That's right.
02:58So that is a perfect combination.
03:00Right now, I'd like all three of you to have a meeting with your three sous chefs.
03:04All right.
03:05Tell me about your chicken dish.
03:06Yeah.
03:07I mean, chicken and dumplings is just a super classic southern dish.
03:09I used to beg my dad to make me chicken and dumplings, and he...
03:12Oh, my.
03:13Just use biscuit dough.
03:14Biscuit dough.
03:15Yeah.
03:16My grandma's from Mississippi, so chicken and dumplings is a staple in our family.
03:18So I love that you're doing this.
03:19Yeah.
03:20It's a Parisian yokey, so it's not potato-based.
03:22It's pate-a-shoe-based.
03:23Yep.
03:24Instead of yuzu beur blanc, why not do a yuzu brown butter?
03:27Sure.
03:28Yeah, yeah.
03:29I'm just...
03:30You have...
03:31Corn, asparagus, shallot, and ginger.
03:33Mm-hmm.
03:34The asparagus throws me off.
03:36He's based off of each other's ideas.
03:38You're putting your own signature on it, and you're kind of giving it this, um...
03:41Yeah, this South Floridian, like Cuban, Caribbean vibe.
03:43Yeah, exactly.
03:44You can tell by this, but I have a lot of experience in steakhouses.
03:48And I've worked for a chef in a steakhouse, so there you go.
03:51So I thought I made a lot of...
03:52That is my steakhouse.
03:53So then we have your hot apple...
03:55Lobster bisque.
03:56Lobster bisque.
03:57With my creme fresh whipped cream.
03:59It's beautiful.
04:00Puree, or you could even do, like, a hash, too, if you're interested in that.
04:03I do a lot of purees.
04:04I love purees, too.
04:05I love purees, too.
04:06I love baking purees.
04:07See, are we, like, the same person?
04:08Our brains are very much on the same wavelength when we're talking.
04:11Yeah.
04:12It's amazing.
04:13And...
04:15We're done.
04:16Yes, ma'am.
04:17Thank you for your help, chef.
04:19That was great.
04:20Thank you so much.
04:24Rise and shine.
04:25Hi, chef.
04:26Yes, chef.
04:27Oh, my goodness me.
04:28Good morning.
04:29Good morning, chef.
04:30Line up, please, quickly.
04:31We good?
04:32Yes.
04:33Phenomenal chefs, right?
04:34Yes, chef.
04:35I'd like to take a very serious moment and explain a little insight to the beginning of my
04:39journey.
04:40My man, Marco Pierre Weiss.
04:41He dressed dishes and plates like Picasso.
04:44Then, at the age of 22, I landed in France under the tutelage of Guy Savoir.
04:48I mean, this man taught me hors cuisine at his absolute best.
04:52We all start somewhere.
04:54Chef Ramsay started somewhere.
04:56Someone pushed him to be the best.
04:58And he is doing the same thing for all of us.
05:00Now, I did my research on all three of you.
05:03And there are some...
05:04Hey, Sid.
05:06Congratulations on making a finalist at Hell's Kitchen.
05:09I'm not surprised at all that you made it this far.
05:11I'm not surprised at all that you made it this far.
05:12I'm not surprised to believe that you're the five-year-old who watched more Food Network
05:15than Cartoon Network.
05:16I'm so very proud of you.
05:18I'm very proud of you.
05:19I love you, little...
05:20My mom is just such an eloquent speaker.
05:23To remind me of everything I've been through to lead up to here was just such a gift.
05:27Right.
05:28Let's see.
05:29I miss you so much.
05:30We love you.
05:31You can see where I am right now.
05:32You know, it's the restaurant.
05:34And we're all so proud of you.
05:37Seeing my boyfriend, seeing my kitchen is the fuel I needed for today to realize and to
05:42remember why I'm doing this.
05:44We can't wait to see you.
05:46Keep up the good work.
05:47Hey, mama.
05:48Listen, I know I said I can't wait for you to come home, but I can because I know you're
05:52far.
05:53I can't wait to hug you.
05:54I love you.
05:55Wow.
05:56Thank you so much.
06:01By far the most emotional I've been.
06:10You know, I'm really good at like suppressing my emotions, but I feel like this is the one
06:14time in Hell's Kitchen where all of that, expecting that to be completely honest with
06:18you.
06:19Incredible.
06:20Now, Ellie, is there anyone behind your screen?
06:23If it's Brandon.
06:24And your best friend, Kevin.
06:26Welcome, guys.
06:27I have missed my two men so much.
06:31God, I mean, how hard I fought.
06:33I am.
06:34God, I needed this hug.
06:36Wow.
06:37Ellie, you good?
06:38Yes, chef.
06:39These are happy tears.
06:40Sydney.
06:41Is there anyone behind your screen?
06:44Please, chef.
06:45I hope so.
06:46I said.
06:48I've been waiting to talk to them this entire time.
06:51I just need them.
06:52I just, I just need my family.
06:54Hello.
06:55Sydney.
06:56Hello.
06:57You can come out now.
06:58I have not cried this whole competition.
07:16But man, there is no holding that back.
07:20And your boyfriend, Cody.
07:22Oh, finally.
07:25Ladies, I've arranged a stunning, delicious red 36.
07:29Now, before I send you off, let me tell you what else is in store for today.
07:34Doing press.
07:35Oh.
07:36You'll get to get out of these chef whites and meet with incredible stylists.
07:41And be dressed, ready to face the press.
07:44Ladies, take it away.
07:45Thank you, chef.
07:46Thank you, chef.
07:47You look nice.
07:48Yeah, you know?
07:49When you wear nothing but a chef coat and pajamas.
07:50I dig it, girl.
07:51I dig it.
07:52What was your signature dish?
07:53It was the salmon.
07:54Oh, yeah.
07:55You do look different.
07:56You're just really confident now.
07:57That's what chef Ramsay telling you.
07:58I'm the entire world.
07:59And he told me I can cook.
08:00Like, it's crazy.
08:01Yeah.
08:02The best avatage is at you.
08:03And I almost got a perfect score.
08:04I only missed one thing.
08:05So, tell me.
08:06How do you feel?
08:07Everything.
08:08Don't worry about us.
08:09You done seen us.
08:10You got a lot left.
08:11A lot left in the gas tank, right?
08:12Oh, yeah.
08:13Oh, yeah.
08:14Oh, yeah.
08:15You do look different.
08:16You're just really confident now.
08:17That's what chef Ramsay telling you.
08:18I'm the entire world.
08:19And he told me I can cook.
08:20Like, it's crazy.
08:21Yeah.
08:22The best avatage is at you.
08:23And I almost got a perfect score.
08:24I only missed one thing.
08:25So, tell me.
08:26You done seen us.
08:27You got a lot left.
08:28A lot left in the gas tank, right?
08:29Oh, yeah.
08:30Absolutely.
08:31Grandpa and your...
08:33How are they?
08:34They're great, baby.
08:35They're fine.
08:36Thursday was really hard, man.
08:38Why?
08:39Is it the wedding?
08:40I miss my dad's wedding.
08:41It is such a hard thought knowing that I can never get that day back.
08:46So, he knows I made it to the plane?
08:48He's doing fine.
08:49Being here felt so selfish, but he pushed me.
08:53You know, he said, sweetheart, you can just watch videos of my...
08:56I've missed you.
08:58You, uh...
08:59You don't mind if I join you for five minutes, do you, please?
09:02Come on over.
09:03Come on over.
09:04Out of nowhere, him.
09:05Chef Gordon Ramsay.
09:06How are you feeling, Ma?
09:07Have you missed her?
09:08Yes.
09:09Missed talking to her quite a bit.
09:10Yes, I understand that having three...
09:12The best way to describe the journey is just gross.
09:15Like, I just went through a whole year's worth of learning.
09:17Well, you stood out brilliantly.
09:19How proud are you now?
09:20I know everything that she's done, so I'm not surprised at all, but...
09:22Yeah, she is.
09:23I'm so proud.
09:24Incredible.
09:25Thank you, chef.
09:26One big challenge left.
09:27Take care.
09:30He likes you a lot.
09:31Oh, yeah.
09:32Is there room for a little one?
09:34You good?
09:35Yes, chef.
09:36You good?
09:37I've been away from her.
09:38My apologies.
09:39She's living her dream.
09:40Let's talk about some of the best moments.
09:42You know, I know it sounds cordy, but I think being cartoons after school, I was always
09:45watching specifically you.
09:47So you're saying I'm old?
09:48No.
09:49Is it what you expected?
09:50This has been extremely hard, but overall, I look back and I'm just so proud of everything
09:57that I've done.
09:58Final.
09:59You should be very proud.
10:01Very, very proud.
10:02Hey, guys.
10:03Hi, chef.
10:04Chef, I have the three most everything that you've given me, and I wouldn't be here
10:09if they didn't push me to come do this.
10:11Well, first of all, no one's done it for you.
10:13Let's get that absolutely clear.
10:14Getting to let him know me, a one-of-a-kind feeling.
10:17And how would you start up your journey?
10:19I would say that this is the most gratifying, validating thing I've ever done.
10:24For these last couple of minutes, we've got to get you back into hair and makeup.
10:27Yes, chef.
10:28We've got to get into the wardrobe, and we're going to face the press.
10:30Yes, chef.
10:31I hate the press.
10:32I am a girly girl at heart.
10:42I love makeup.
10:43I still have that chef side to me, but I finally feel like a girl again in house.
10:48Now you're going to get styled.
10:50Yes.
10:51Yes.
10:52Yes, girl.
10:53It feels fantastic being a part of an awesome purple.
10:57Yeah?
10:58I like it a lot.
10:59You ready for our interviews?
11:00I'm definitely ready for my close-up.
11:02I feel like I could conquer the world.
11:06Wow.
11:07You ladies look amazing.
11:08Thank you, chef.
11:09How are you feeling?
11:10Feeling good, chef.
11:11Yeah.
11:12I'm almost as tall as you.
11:13Yes.
11:14I'm waiting.
11:15So don't be nervous.
11:16OK.
11:17Have fun.
11:18Chef.
11:19Uh-huh.
11:20It's crazy, like, paparazzi.
11:22It's insane.
11:23Let's go.
11:24With a big smile.
11:28It's definitely a little bit jarring.
11:30One.
11:31Two.
11:32Three.
11:33Health Kitchen!
11:44Three.
11:45Health Kitchen!
11:46Yay!
11:49Ladies, turn around.
11:57I am very, very surprised.
11:59Weird at all.
12:00Why are you all staring at me?
12:02I haven't even won yet.
12:04Wow.
12:06Amazing.
12:07What a reception.
12:09That your dad has flown in and just arrived.
12:12Please welcome.
12:13Oh, my God.
12:14Here he is.
12:17That's my dad.
12:18I didn't think he was going to be able to make it.
12:20Finish this.
12:23God, I'm so happy.
12:24Good to see you, Daniel.
12:25Good to see you.
12:26Right.
12:27Chefs, in just a moment, you'll be cooking your delicious five-course tasting menu.
12:31Hmm.
12:32The Tots grand finale of season 24.
12:36The very best of luck to all three of you.
12:37Thank you, chef.
12:38OK.
12:39Your 60 minutes.
12:40I'm absolutely ready to rock this .
12:44I'm so excited about my menu.
12:46This is the moment that I didn't come this far just to come this far.
12:51I will be the youngest winner of Health Kitchen season 24.
12:56I am doing this for my dad, my boyfriend, my best friend.
13:00I'm doing it for Nevada.
13:01And I'm doing it for every out there that says.
13:05So you want creme fraiche, you want lemon zest,
13:07and you want a little heavy cream in there, right?
13:09No heavy cream.
13:10So it's just going to be the creme fraiche?
13:11Perfect.
13:12I just seasoned it.
13:13So I'm going to cover it up.
13:14Oh.
13:15Do you want me to pipe a new cut?
13:16The first thing I'm starting off with is the Parisian gnocchi.
13:19I want to make sure.
13:21I'm going to be honest, chef.
13:22I think this dough is really warm.
13:24So it's kind of like falling apart.
13:26I don't think this gnocchi likes me today.
13:28It could practically melt through the spatula that I'm taking it out with.
13:33We'll get it really chilled.
13:34It's an ice winter right now, so that's fine.
13:36Okay.
13:37Yeah, chef.
13:38I found harm for you.
13:39Oh, thank you, chef.
13:40Okay, you know what?
13:41I do want that in there.
13:43When they start, you know, because it's fun and all the best chefs dance while they cook,
13:49in my opinion.
13:50So I would make the gnocchi brown.
13:52It's now nice and cold.
13:53I'm going in for a second time, and it's still not coming out the way that I want it to.
13:59They're still looking kind of soft.
14:01Yeah, they look soft.
14:04If we cannot figure out how to get this gnocchi fixed, we're probably...
14:08I wanted to do Parisian gnocchi, but I also don't want to put something on the plate that I know in my heart isn't correct.
14:14Dana!
14:15Dana!
14:16God, I can hear Anaya.
14:19Base on steak, Sally!
14:21You can hear that voice.
14:23Poach my egg, and to poach an egg, you need like a light boiling water, not like a roiling boil water.
14:30So the first time I go to poach my egg, it just...
14:32Just have seven minutes, guys, yes?
14:34Yes, chef.
14:35You good?
14:36Yes, chef.
14:37Come on, ladies.
14:38Got this.
14:39What do you think of this, chef?
14:40Do you think it's cheese-off?
14:42I think I want to add more cream.
14:44I am risking a little bit by adding more cream to my biscuit.
14:48If I was going to add it, it should have been earlier, I know that, but I'm not going to send up a bowl of salty bisque that's overly reduced.
14:55Yeah, that's not cooked enough.
14:57Okay.
14:58Want me to hold that for you?
14:59Oh, I think I got it now.
15:01Doing more what you wanted to do?
15:03Definitely looks a lot better at you.
15:04And we're going to try this gnocchi for a third time.
15:07Add a touch of cream, it'll be good.
15:09Chef, I don't like the way this is coming out.
15:19In this...
15:20Add a touch of cream, it'll be good.
15:22Chef, I don't like the way this is coming out.
15:24Don't like gnocchi?
15:25No.
15:26And Florida's Jada is in a...
15:28Let's try clipping some off.
15:30Jada's trying that gnocchi way too many times, and every time it's like super soft, and I'm like, oh, my God.
15:3630 seconds, Jada, yes?
15:38Yes, chef.
15:39I have three halibut cooked just to have extra.
15:42Okay, cool.
15:43Those look good.
15:44Man, you know, we clicked ever since the beginning of this competition.
15:4710, 9, 8, 7.
15:49I don't know if I need the orange secret.
15:51I think Jada's OG, man.
15:52She got moved over with us, and I want Jada to win.
15:55Three, two, one.
16:00Chefs, ready to get started?
16:02Yes, chef.
16:03Judging round number one, this culinary icon has been awarded co-owner of So Calo, the amazing Susan Feniger.
16:12Oh, wow.
16:13And she's such a badass.
16:17I follow her and her cuisine that she overtakes in California.
16:21What an inspiration.
16:22Are you ready?
16:23Drive your dish to chef, please.
16:26All right, chef.
16:27We have a Hiramasa crudo on the side, a little bit of fried shallots and garlic.
16:31Over top is our char.
16:32It looks really good.
16:33Dig in, chef, please.
16:34I am really hungry, so it's a good thing.
16:36Jada did a very simple dish of gin.
16:40It was combined, chef.
16:42I love the sweetness that the orange gives.
16:46That has got good heat.
16:47Thank you, chef.
16:48And you know I like it.
16:49Thank you, chef.
16:50Here's the good news, there's two more dishes coming up, chef.
16:54Good, good.
16:55Next up, Ellie, please.
16:56Beautiful filet tartare.
16:57It's got a quail egg yolk, along with some fresh horseradish, and a paprika parmesan crisp.
17:03How do those flavors work?
17:04I thought I was just eating.
17:07Chef Susan has that crazy fun aunt vibe.
17:10She's the one at every family function.
17:12I love the horseradish in there.
17:15I would probably like add even more horseradish.
17:17It's such a great flavor, and it's interesting.
17:20Hold that thought.
17:21We have one more.
17:25Please, Sydney, describe your dish to chef.
17:27Today I've prepared a goat.
17:28This really just makes me think of summer in North Carolina.
17:32How does that taste, chef?
17:33I haven't tasted enough yet.
17:35It really brings the sweetness out.
17:37Right, chef, now for the most important part, the judging.
17:40So we'll start with Jada's first, on a scale of 1 to 10.
17:42Um, I had this.
17:45Incredible.
17:46Congratulations, Jada.
17:47Well done.
17:48Coming right out the gate with 10 out of 10.
17:51I mean, that is really, um, really well balanced.
17:55I'm going to say it's a 9.
17:569.
17:57Amazing.
17:58Amazing.
17:59Amazing.
18:00All right, Sydney.
18:01I'm going to say it's an 8.
18:04An 8.
18:05Amazing.
18:06Thank you, child.
18:08What a start.
18:09Well done.
18:10Well done.
18:11Next up, judging the hot appetizer, she's the James Beard award winning chef of the-
18:16Welcome.
18:17Nina Compton.
18:18Welcome.
18:19So good to see you.
18:20I think amazing.
18:21Of course.
18:22Of course.
18:23Chef, today I have for you a seafood and cream bisque with chopped sauteed lobster meat and
18:30a creme.
18:31I think of bisque, I think of something that's very heavy, but this is super light as an appetizer,
18:36and I think it's a great start to any meal.
18:39Chef, great start.
18:40Please.
18:41I have made a classic crab cake.
18:43It has a red wine vinegar, red cabbage slaw, pickled Fresnos.
18:48Yes, Italian paprika.
18:49That it really builds.
18:50Yes.
18:51And for me, living in New Orleans, I love the spice it builds.
18:55Thank you, chef.
18:56Excellent.
18:57Yoki.
18:58Underneath is going to be like a seasonal succotash.
18:59So we've got heirloom tomatoes, some charred corn, and then English peas, and then a yuzu
19:04pepper.
19:05So the fact that she's going to taste probably the dish that I'm most nervous about, I'm
19:09sweating on my toes a little bit, I'm not going to lie.
19:11How do those flavors work?
19:12I'm very picky about my gnocchi.
19:20Second round of the final challenge that's going to determine which two chefs will be cooking
19:25in the finale.
19:26I'm very picky about my gnocchi.
19:28A lot of people, they overwork the dough, but for me, the first bite of that gnocchi is
19:32good.
19:33It is super airy and light and delicate.
19:36Great.
19:37Wow.
19:38And we're going to start with Ellie's Bisque, chef.
19:39On a scale of one to ten.
19:40I'm going to give it an eight.
19:41An eight.
19:42Amazing.
19:43Well done.
19:44Thank you, chef.
19:45I think the crab cake was a touch too big.
19:47Yes, chef.
19:48With that, I'm going to give you an eight.
19:49An eight.
19:50Well done.
19:51Thank you, chef.
19:52Amazing.
19:53Finally, Jada's gnocchi.
19:55That was a delight.
19:56And I'm going to give you a nine.
19:57A nine.
19:58Amazing.
19:59Great job.
20:00Next up, judging the fish course, he's the James Beard award-winning chef and regisseur
20:05behind Ming's Bings.
20:07Good to see you, bud.
20:10Good to see you.
20:12Glazed and seared Chilean sea bass.
20:13Underneath that is going to be a Japanese purple sweet potato puree.
20:14And then I've got a little bit of slaw on the side.
20:15Perfectly cooked.
20:16Thank you, chef.
20:17Great sear.
20:18Well seasoned.
20:19All in all, I think a really great dish.
20:20Thank you, chef.
20:21Ellie, please, pass me a dish.
20:22And describe to chef, please.
20:23For you today, with blistered tomatoes and fennel.
20:24I love the fennel.
20:25Thank you, chef.
20:26It really has a great texture.
20:27I think just a touch more acid.
20:28Well, pass it down, please.
20:29Yes, chef.
20:30And describe to chef, please.
20:31For you today, with blistered tomatoes and fennel.
20:33I love the fennel.
20:34Thank you, chef.
20:35I love the fennel.
20:36Thank you, chef.
20:37It really has a great texture.
20:38I think just a touch more acid.
20:40Well, pass it down, please.
20:41Yes, chef.
20:42Today, chef, I have a fish stew.
20:44It's got the nice rich tomato broth, a jumbo prawn, pansier poached egg is sitting on top
20:50of.
20:51It's funny you see an egg there, but I love eggs because it's probably going to do this.
20:55Yes.
20:56It is delicious.
20:58Thank you, chef.
20:59Amazing.
21:00Right.
21:01Now for the hard parts.
21:02Chef, I'm going to ask you to start with Jada.
21:04Thank you, chef.
21:05Thank you, chef.
21:06Thank you, chef.
21:07You know, Sydney, really great effort.
21:08Give you a nine.
21:09Thank you, chef.
21:10Thank you, chef.
21:12Thank you, chef.
21:13You know, Sydney, really great effort.
21:15Give you a nine.
21:16Thank you, Sydney.
21:17Thank you, chef.
21:18Oh, chef.
21:19Oh.
21:20Judging round four, the chicken entree is the James Beard winning chef behind the restaurant,
21:27The Shipwright's Daughter.
21:28Oh, yeah.
21:29Right.
21:30Ready?
21:31Take me some delicious chicken dishes.
21:32Round ready.
21:33Sydney's chicken and dumplings with herb veluté.
21:36Great.
21:37The presentation is really nice.
21:38You can see that the chicken thigh has been seared really beautifully.
21:42The veluté is a little thick.
21:44Is Jada's chicken palomilla over a palm polenta with a red-eye gravy made with a touch of Cuban
21:50coffee.
21:51The sauce is really good.
21:52I think the sauce has enough.
21:53Okay.
21:54But overall, really good.
21:55Thank you, chef.
21:56Excellent.
21:57Thank you, chef.
21:58Thank you, chef.
21:59Thank you, chef.
22:00Thank you, chef.
22:01Thank you, chef.
22:03Thank you, chef.
22:04Thank you, chef.
22:05Thank you, chef.
22:06Thank you, chef.
22:07It's really nice.
22:09Sydney's dish first on a score of one to ten.
22:10Where are you at?
22:11I'm going to go with an eight.
22:12Excellent.
22:13Great job.
22:14Thank you, chef.
22:15Good job.
22:16And then next eight.
22:17Well done.
22:18Finally, Ellis.
22:19Um, the Harissa won me over.
22:20I think it was a nine.
22:21Thank you, chef.
22:22A nine.
22:23Wow.
22:24Judging the fifth and final round, the beef entree.
22:29This James Beard Award winner has, please welcome, Stephanie Eisen.
22:34Yes.
22:35Yes.
22:36Hi.
22:37Thank God.
22:38Chef, see you again, chef.
22:41She gave me the winning dish on the last challenge, so maybe she'll do it again.
22:47Sydney, please pass.
22:48Pan-seared filet, palm puree, roasted mushrooms, a blackened lobster tail, grilled spring onion,
22:55and a tobacco.
22:56Dive-in.
22:57The gorgonzola goes so well with the steak, but also surprisingly with the lobster.
23:00I think a lot of chefs will tell you you can't have cheese with seafood.
23:03Yeah.
23:04And I'm on the other side, because one of them can be cooked perfectly, and then the other
23:07one's not.
23:08But that's not the case on this plate.
23:10They're both cooked perfectly.
23:11Wow.
23:12Thank you, chef.
23:13Great job.
23:14Chef, so for you, we have a pan-seared New York strip.
23:15For our veg, we actually have collard greens in the style of kimchi.
23:18Ooh.
23:19Yes.
23:20Cut it right away.
23:21We're just showing off now.
23:23The cook on the steak and the seasoning on the steak is just right.
23:26It does all eat a little bit rich.
23:28I would...
23:29All right, Ellie, please describe your dish to chef.
23:31All right, chef.
23:32I have for you a pan-seared ribeye with a blistered and braised, chopped with a poached egg.
23:37I mean, it's beautiful.
23:38Mmm.
23:39I mean, everything on the plate works for that char rich meats that we're working with.
23:45It's so important to keep that in mind.
23:46Great point.
23:47Great job for all of you.
23:48Great point.
23:49Now for the hard part.
23:50Let's start with Sid.
23:51I love the idea of going with a surf and turf.
23:53I think it took a lot of guts to do the two proteins.
23:56And you got gorgonzola.
23:57I'm going to go with a nine.
23:58A nine.
23:59Wow.
24:00A grand total of 42.
24:01Thank you, chef.
24:02Wow.
24:03Up next, Jada.
24:04Jada, the kimchi just really brought it to this next level.
24:11Congratulations, Jada.
24:12You are in the final, ladies and gentlemen.
24:15Amazing.
24:16Wow.
24:17How are you feeling?
24:18Can't talk right now because I'm going to cry.
24:21Incredible.
24:22Congratulations.
24:23Thank you, chef.
24:24And it belongs to Ellie.
24:32Congratulations, Jada.
24:33With Jada already a finalist, it's down to best friends Ellie and Sidney for the final spot.
24:40Two points.
24:41And Ellie needs an eight or higher to secure her spot in the finals.
24:45My favorite thing about that plate is the crust on the outside.
24:48You also get a nine.
24:49That is our second finalist, Ellie.
24:52Good job.
24:53Good job.
24:54Good job.
24:55Good job.
24:56Kitchen finals.
24:57Good job.
24:58I am this close to winning.
25:02Join me.
25:03Come on.
25:04Amazing.
25:05Great job.
25:08Please give it up for our two finalists, Ellie and Jada.
25:12Amazing.
25:17I'm definitely happy for Ellie and Jada, but you know, at the end of this, how terribly
25:21sad I am.
25:22Sydney, I'm going to say something that I need to get off my chest.
25:26The way you've shone across this competition is incredible.
25:28Thank you, chef.
25:29All right.
25:30Give it up, everybody, please.
25:31To Sydney.
25:32Amazing.
25:33I am heartbroken.
25:36You know my girl, she is going to walk away with this with her head held so high.
25:41Join me in thanking our returning chefs for being here.
25:44As you know, you're both tied at 44.
25:46But Jada, you had the only ten, which means you have the first choice of selecting your
25:50brigade.
25:51Yes, chef.
25:52This...
25:53First choice is going to go to someone who I know can cook.
25:56Is a badass in the kitchen.
25:58And that choice is going to go to...
26:00Pleasure to be back.
26:02If Jada did not pick me, I was going to beat her ass.
26:06Just joking.
26:08No, chef.
26:09No.
26:10Okay.
26:11I don't want to be your first pick either.
26:12I don't want to be your first, second, third, or fourth.
26:14North end.
26:15We're like...
26:16...and is the hardest worker that I have seen.
26:20Sydney.
26:24Okay.
26:25Jada, please.
26:26My next pick is also going to be somebody that I know can cook consistently on a station.
26:30I got the pleasure to work with them.
26:33I always kind of saw Anthony as like one of my strongest competitors.
26:37I'll do it, congrats.
26:38Let's do this.
26:39Welcome back, Anthony.
26:41I'm going to be a good person because I thought, truly, they were going to be the one to beat me.
26:45I want you, Lisa, up here.
26:46Wow.
26:47Lisa.
26:48Jada, next pick, please.
26:49Henry, get your ass over here.
26:51Yes, chef.
26:52Yes, chef.
26:53Wow.
26:54Jaden.
26:55Yay.
26:56Jaden.
26:57Let's get it there.
26:58Jada, two phenomenal chefs there.
26:59Yes, chef.
27:00Louder than mine.
27:01They exude confidence.
27:02I'm going to choose Chris, chef.
27:03Chris.
27:04He definitely has strong and I would have rather picked him over Alex.
27:06Which means.
27:07Alex, get on up here.
27:08Alexander, please.
27:09Let's go, girl.
27:10I was expecting.
27:11I'm all good.
27:12Jada and Ellie, tomorrow night will be the final dinner service.
27:13You're only one win away from becoming my head chef.
27:17Let's go, girl.
27:18Let's go, girl.
27:19I was expecting.
27:20I'm all good.
27:21Jada and Ellie, tomorrow night will be the final dinner service.
27:24You're only one win away from becoming my head chef.
27:28Let's go, girl.
27:29Let's go, girl.
27:30Let's go.
27:31Let's go.
27:32Getting into the finale and having my mom and my dad and greater feeling.
27:38This is 11 years of hard work paying off.
27:41This is a lot of missed birthdays.
27:44Next time on the season finale of Hell's Kitchen.
27:50Jada.
27:51The competition.
27:52Anna.
27:53Ellie.
27:54Now one of them will put their state on the map.
27:57I want you organized to go to war.
27:59This is war.
28:00I may be out of the competition, but beef is forever.
28:03Anaya.
28:04Pissing me off.
28:05Could a pair of wild cards stand in their way?
28:08Am I just terrible?
28:09Which chef has what it takes?
28:11We need to get these eggs figured out.
28:13Get it together.
28:14To lead their team to.
28:16Will it be Jada representing the state of Florida?
28:19I need everybody to the pass right now.
28:21Who's seeking to become the youngest winner in Hell?
28:24One, two, three.
28:25Ellie!
28:26Or will it be Nevada's own Ellie?
28:29This is big.
28:30This is my family, guys.
28:31Yes, chef.
28:32I went from cooking for my life to being in the finale.
28:34Find out next time.
28:35Your standards, yes?
28:36Yes, chef.
28:37On the suspenseful conclusion.
28:39Three.
28:40Of Hell's Kitchen Battle of the States.
28:43The Hell's Kitchen Battle of the States.
28:44The Hell's Kitchen Battle of the States.
28:46The Hell's Kitchen Battle of the States.
28:48The Hell's Kitchen Battle of the States is no longer.
28:49No more DOM.
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