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00:01Previously on Hell's Kitchen, Battle of the States.
00:04Time starts now.
00:06After the final four chefs shopped for their preferred ingredients.
00:10Ellie, you are getting ingredients courtesy of Lisa.
00:14Chef Ramsay swapped their ingredients.
00:17Pre-cooked polenta? That's all they had? Lisa!
00:20Guest judge Stephanie Eisert loved Ellie's shrimp and grits.
00:24So many great flavors. There's a good amount of heat, but it's not overpowering.
00:28Both Sydney. And I think it's seasoned really well, and it has a nice crust on the outside.
00:32And Lisa. The chicken is cooked beautifully.
00:36Came close to knocking Ellie off the throne.
00:39I'm going to stick with the shrimp.
00:40Shrimp and grits prevailed.
00:43At dinner, the chefs face their most critical test yet, running the pass.
00:48Last time at the fence. Check everything.
00:50Jada. Chef, this is not corn puree.
00:52Well done.
00:52Sydney. This is an amame in my carbonara.
00:55Well spotted. Let's go.
00:56And Ellie.
00:57Chef, these are not New York's. These are ribeyes.
00:59Well spotted. Thank you, chef.
01:00Trust me, I am a steakhouse chef.
01:02Took charge of the kitchen and caught the majority of Chef Ramsay's sabotages.
01:07This is not a scallop. That is a mushroom, chef.
01:09While Lisa.
01:11And stop. What are they?
01:12Are they edamame?
01:13You need eyes at the back of your head.
01:15Found things just a bit more challenging.
01:18That's a ribeye. It's a New York strip.
01:20Holy.
01:20And so Chef Ramsay said goodbye to Lisa, ending her dream of becoming head chef at Gordon Ramsay's Hell's Kitchen
01:28restaurant at Foxwoods Resort Casino.
01:33And now, the continuation of Hell's Kitchen.
01:40What is it? What is it? What is it? What is it? What is it? What is it? What is
01:43it?
01:43Oh my God.
01:59It's like such a weight lifted off my chest. I can breathe knowing that I live to see another day
02:06in Hell's Kitchen.
02:06There's only three of us!
02:08I told you. I told you from day one. I told you.
02:12I really have felt like an underdog this entire competition.
02:16And now that I'm in the top three, I'm realizing that the only person who thought I was an underdog
02:23was my dumbass.
02:25That was so nerve-wracking.
02:27Dude, a free airline ticket.
02:31I know. I know. I just ruin every moment.
02:33We can't do anything with you, Sydney!
02:45I know.
02:45Hello, this is Ellie.
02:46Ellie. I need to see my final three in the dining room. Quickly.
02:50Yes, Chef. Yes, Chef.
02:51Let's go!
02:52What? It's Chef Ramsay. Dining room. Now!
02:55Why the are we getting called back in?
02:57He said, hurry.
02:58I have an oyster in my mouth.
03:00I thought he was home by now.
03:02Right, line up.
03:03Did you get that extra present?
03:05Yes, Chef.
03:05Excellent.
03:06Listen, for your final challenge,
03:09you need to design a stunning menu featuring one
03:13incredible cold appetizer, one hot appetizer,
03:16and three entrees, chicken, fish, and beef.
03:20And since there are three of you,
03:23we obviously need three amazing sous chefs.
03:26Of course, we have Chef Michelle and Chef James.
03:29For your third sous chef, I've called in a very special favor.
03:34Her name is Chef Kiesha Tatro.
03:38Hey.
03:39Oh, my.
03:41She's worked for me for over 10 years,
03:43and she is an incredible talent.
03:46Wow.
03:46So I studied your backgrounds,
03:48and knowing what you've done in the challenges,
03:50I'm going to assign them to you right now.
03:52Listen up.
03:53Jada.
03:54Yes, Chef.
03:54You'll be working with Chef James.
03:57Yes.
03:58He's also spent a great deal of time training
04:01and mastering his skills in Florida.
04:03Yes, Chef.
04:04Just like you.
04:05I'm excited, Chef.
04:06Great.
04:07Ellie.
04:07Yes, Chef.
04:08You'll be working with Chef Kiesha.
04:11Yes, Chef.
04:12She has spent a substantial part of her career in Nevada.
04:15Awesome.
04:16Just like you.
04:16Yes, Chef.
04:17Which means, Sydney, you get to work
04:21with your red team sous chef, Michelle.
04:23You're both from the south.
04:24That's right.
04:25So that is a perfect combination.
04:28Right now, I'd like all three of you
04:30to have a meeting with your three sous chefs
04:32and work on the menu.
04:33Can't wait to see what you guys are creating.
04:36All right.
04:36Tell me about your chicken dish.
04:37Yeah, I mean, chicken and dumplings
04:38is just a super classic southern dish.
04:40I used to beg my dad to make me chicken and dumplings,
04:43and he...
04:43Oh, my God, same.
04:44He hated it because he hated making the dumplings.
04:47My dad would just use biscuit dough.
04:49Biscuit dough.
04:50Yeah.
04:50My grandma's from Mississippi, so chicken and dumplings
04:53is a staple in our family.
04:54So I love that you're doing this.
04:57All right.
04:57Your gnocchi dish.
04:59So it's a Parisian gnocchi, so it's not potato-based.
05:02It's pate-a-shoe-based.
05:03Instead of yuzu beurre blanc,
05:05why not do a yuzu brown butter?
05:06Sure.
05:07Yeah, yeah.
05:07I'm just, I mean...
05:08Chef James and I are going through ideas.
05:10We're going back and forth.
05:11So you have corn, asparagus, shallot, and ginger.
05:17Mm-hmm.
05:17The asparagus throws me off.
05:19He's giving me devil's advocate
05:21and critiquing anything that I think of.
05:23We're just bouncing based off of each other's ideas.
05:25You're putting your own signature on it,
05:27and you're kind of giving it this, um...
05:28Yeah, this South Floridian, like, Cuban, Caribbean vibe.
05:31I think you'll make that beautiful now.
05:33Mm-hmm.
05:35I don't know if you can tell by this,
05:37but I have a lot of experience in steakhouses.
05:40And I've worked for a chef in a steakhouse.
05:42Yeah. There you go.
05:43So I thought it made a lot of sense.
05:44That was my thought process.
05:46Las Vegas, I'm like, let's glamour steakhouse.
05:48So then we have your hot-up, uh...
05:51Lobster bisque.
05:51Lobster bisque.
05:52With my creme fresh whipped cream.
05:54It's beautiful.
05:55Her and I are so in sync.
05:57The vibes are immaculate.
05:59You could do a puree, or you could even do, like, a hash, too,
06:02if you're interested in that.
06:03I do a lot of purees.
06:04I like purees.
06:05I love purees, too.
06:05I love baking purees.
06:06See? Are we, like, the same person here?
06:08I wish I had my hair colored.
06:09It used to be, like, purple, so...
06:11Oh, next time.
06:12Our brains are very much on the same wavelength.
06:14Yeah.
06:14When we're talking.
06:15It's amazing.
06:15No, I love it.
06:18And...
06:19We're done.
06:20Sweet.
06:20We got a whole video.
06:21Hopefully we get, oh, you know, into the finale with this one.
06:25Thank you for your help, chef.
06:27That was great.
06:28Thank you so much.
06:36Rise and shine.
06:37Hi, chef.
06:38Yes, chef.
06:39Oh, my goodness me.
06:39Good morning.
06:40Good morning, chef.
06:41Line up, please, quickly.
06:42We good?
06:43Yes, chef.
06:45There's nothing like being inspired from other phenomenal chefs, right?
06:49Yes, chef.
06:49Yes, chef.
06:50I'd like to take a very serious moment and explain a little insight to the beginning of my journey.
06:55My mentors, at the age of 19, I stumbled across Marco Pierre Weiss.
07:01He dressed dishes and plates like Picasso.
07:03Then at the age of 22, I landed in France under the tutelage of Guy Savoie.
07:08And then I went on to the classic under the late Joe Robuchon.
07:12I mean, this man taught me haute cuisine at his absolute best.
07:16We all start somewhere.
07:18Chef Ramsay started somewhere.
07:19He's not hard on us just for the fun of it.
07:22He's hard on us because someone pushed him to be the best.
07:26And he is doing the same thing for all of us.
07:28Now, I did my research on all three of you.
07:31And there are some people who have inspired you three along the way.
07:37Hey, Sid.
07:39Congratulations on making a finalist at Hell's Kitchen.
07:41I'm not surprised at all that you made it this far on the journey.
07:44But I'm super proud of you.
07:47It's hard to believe that you're the five-year-old who watched more Food Network than Cartoon Network.
07:52I'm so very proud of you.
07:54I love you, little chef.
07:56Always have.
07:57Always will.
07:58Oh, my God.
07:59My mom is just such an eloquent speaker.
08:03To remind me of everything I've been through to lead up to here was just such a gift.
08:06Right.
08:07Let's see what else we have.
08:09Hey, Ellie.
08:10Congrats on making it to the finals.
08:12Miss you so much.
08:14We love you.
08:14You can see where I am right now.
08:16You know, it's your restaurant.
08:18And we're all so proud of you.
08:19We all love you so much.
08:21Congrats again.
08:24Seeing my boyfriend, seeing my kitchen is the fuel I needed for today to realize and to remember why I'm
08:31doing this.
08:32Hi, Jada.
08:33We miss you so much.
08:34We're so proud of you.
08:36We can't wait to see you.
08:37Keep up the good work.
08:39Hey, Mama.
08:39Listen, I know I said I can't wait for you to come home, but I can because I know you're
08:43following your dreams.
08:45It has finally paid off because look where we are.
08:48I can't wait to hug you.
08:49I love you.
08:51Wow.
08:56I love you.
08:59I love you.
09:01I love you.
09:03I love you.
09:03I love you.
09:04I love you.
09:05I love you.
09:06I love you.
09:06I love you.
09:06I love you.
09:07I love you.
09:07I love you.
09:07I love you.
09:08I love you.
09:08I love you.
09:11This is by far the most emotional I've been, you know?
09:14I'm really good at, like, suppressing my emotions, but I feel like this is the one time in Hell's Kitchen
09:18where all of that just gets stripped away.
09:21Jed, are you okay?
09:22I'm okay, Chef.
09:23I was not expecting that, to be completely honest with you.
09:26Incredible.
09:27Now, Ellie, is there anyone behind your screen?
09:30If it's Brandon, I...
09:34Of course it's Brandon and your best friend, Kevin.
09:38Welcome, guys.
09:39I have missed my two men so much.
09:43God, I'm so happy they get to see me here and know how far I've made it and how hard
09:48I've fought.
09:49I am...
09:50God, I needed this hug.
09:52Wow.
09:52Ellie, you good?
09:53Yes, Chef.
09:54These are happy tears.
09:56These are happy tears, Chef.
09:57Yes, of course they are.
09:58And finally, Sydney.
10:01Is there anyone behind your screen?
10:03Please, Chef.
10:04I hope so.
10:06I said, is there anyone behind your screen?
10:11I've been waiting to talk to them this entire time.
10:14I just need them.
10:15I just...
10:16I just need my family.
10:18Hello.
10:20You can come out now.
10:31Sydney, is there anyone behind your screen?
10:34Please, Chef.
10:35I hope so.
10:36Hello.
10:38You can come out now.
10:48I have not cried this whole competition.
10:53But man, there is no holding that back.
10:56Mum and Dad, welcome.
10:58Nice to see you.
10:59It's good to see you.
11:00And your boyfriend, Cody.
11:02Finally.
11:04Ladies, I've arranged a stunning, delicious brunch
11:09for you and your families this morning
11:10at the beautiful Red 36.
11:13Now, before I send you off, let me tell you
11:15what else is in store for today.
11:17Doing press.
11:19Oh.
11:20First off, you'll get your hair and makeup done.
11:22For the important photo shoots,
11:24you'll get to get out of these Chef Whites
11:26and meet with an incredible stylist
11:28and be dressed, ready to face the press.
11:32Cool, right?
11:33Yes, Chef.
11:34Excited?
11:34Yes, Chef.
11:35Ladies, take it away.
11:37Thank you, Chef.
11:38Thank you, Chef.
11:38Let's go.
11:47You look nice.
11:48Yeah, you know, when you wear nothing
11:50but a chef coat and pajamas.
11:51I dig it, girl.
11:52I dig it.
11:54What was your signature dish?
11:55It was the salmon with the wasabi potato puree.
11:57How did it go?
11:58I got a four out of five.
12:00Oh, yeah.
12:01Yeah.
12:02You do look different.
12:03Like, you're just really confident now.
12:05That's what Chef Ramsay telling you
12:07that you can cook your ass off will do.
12:09Mm-hmm.
12:10This man has 17 Michelin stars around the entire world,
12:13and he told me I can cook.
12:15Like, it's crazy.
12:18Yeah.
12:19The best part, we each got our turns at the pass.
12:22That's where he, like, throws his sabotages at you.
12:25And I almost got a perfect score.
12:26I only missed one thing.
12:28So tell me, how do you feel where you're at?
12:33I feel good.
12:34Like, I feel really confident.
12:35You're gonna need everything.
12:36Don't worry about us.
12:38You done seen us.
12:39You got a lot left, a lot left in the gas tank, right?
12:41Oh, yeah.
12:42Absolutely.
12:44I went to have dinner with your family.
12:46So I was with your uncle, your grandma, your grandpa,
12:48and your...
12:49How are they?
12:50Great, baby.
12:51They're fine.
12:52Thursday was really hard, man.
12:54Why?
12:54Because of the wedding?
12:56Yeah.
12:56It's okay.
12:57I am so depressed.
12:59I miss my dad's wedding.
13:01It is such a hard thought knowing that I can never get that day back.
13:06So he knows I made it to the final three?
13:08Yeah, he knows.
13:09Of course he does.
13:09I can't imagine what you've gone through, but he's doing fine.
13:13Being here felt so selfish, but he pushed me.
13:17You know, he said, sweetheart, you can just watch videos of my wedding.
13:20You go win Hell's Kitchen.
13:22I missed you.
13:25I missed you.
13:26You, uh, you don't mind if I join you for five minutes to eat, please?
13:30Oh, come on over.
13:30Out of nowhere, I'm greeted by this very tall Scottish man.
13:35Maybe you know him, Chef Gordon Ramsay.
13:38How are you feeling, Mom?
13:39Have you missed her?
13:40Yes.
13:41Missed talking to her quite a bit.
13:42Yes, I understand that, having three daughters and myself.
13:45How would you describe this journey?
13:47I think that the best way to describe the journey is just gross.
13:50Like, I just went through a whole year's worth of learning.
13:53Well, you stood out brilliantly.
13:54How proud are you now?
13:56How are you feeling?
13:56Man, she's always just been pretty tenacious about, you know, everything that she's done.
14:01So I'm not surprised at all, but I'm so proud.
14:05Yeah, she is.
14:05Incredible.
14:06Thank you, Chef.
14:07One big challenge left.
14:08Yes, I'm ready, Chef.
14:09I know you can do it.
14:10So proud.
14:10Thank you, Chef.
14:11Thank you for being here.
14:12Take care.
14:13He likes you a lot.
14:15Oh, yeah.
14:16Is there room for a little one?
14:18You good?
14:19Yes, Chef.
14:19You good?
14:20My eye, please?
14:21Yes.
14:21Were you missing a little girl?
14:23It's the longest I've been away from her.
14:26My apologies.
14:26She's living her dream.
14:28Let's talk about some of the best moments.
14:30You know, I know it sounds cordy, but I think one of the best moments was meeting you.
14:33I mean, when people were watching cartoons after school, I was always watching specifically
14:38you.
14:39So you're saying I'm old?
14:40No.
14:42Is it what you expected?
14:44It's harder, but it's also more rewarding than I thought it was going to be.
14:47Yeah.
14:48This has been extremely hard.
14:50But overall, I look back and I'm just so proud of everything that I've done.
14:54Final home straight girl.
14:57Yes, Chef.
14:57Eyes on the prize.
14:58So nice to see you guys.
14:59Likewise.
15:00She'll be very proud.
15:01Very, very proud.
15:03Hey, guys.
15:04Hey, Chef.
15:05Hi, Chef.
15:06Chef, I have the three most influential men in my life right here.
15:09And I wouldn't be here if it wasn't for everything that you've given me.
15:13And I wouldn't be here if they didn't push me to come do this.
15:15Well, first of all, no one's done it for you.
15:16Let's get that absolutely clear.
15:18Getting to let him know me personally is truly a one-of-a-kind feeling.
15:25And how would you set up your journey?
15:27I would say that this is the most gratifying, validating thing I've ever done in my entire life.
15:32Yes.
15:33You've done so well.
15:34Thank you, Chef.
15:34So, so, so well.
15:35Thank you, Chef.
15:35Enjoy these last couple of minutes.
15:37We've got to get you back into hair and makeup.
15:39Yes, Chef.
15:39We've got to get into the wardrobe and we're going to face the press.
15:41Yes, Chef.
15:42I hate the press.
15:44Enjoy.
15:45And I'll see you back at HK.
15:46Yes, Chef.
15:46Yes, Chef.
16:00I am a girly girl at heart.
16:02I love makeup.
16:03I still have that chef side to me, but I finally feel like a girl again in Hell's Kitchen.
16:09Oh.
16:10Whoa.
16:12Now you're going to get styled.
16:14Yes.
16:14Yes.
16:15Yes, girl.
16:16It feels fantastic being a part of an all-women's black jacket finale.
16:22Oh, I love it.
16:24Yeah?
16:24Purple.
16:25I like it a lot.
16:26You ready for our interviews?
16:28I'm definitely ready for my close-up.
16:30I feel like I could conquer the world in this outfit.
16:33Come on, girl.
16:33I am.
16:38Wow.
16:39You ladies look amazing.
16:40Thank you, Chef.
16:41How are you feeling?
16:42Feeling good, Chef.
16:43I'm almost as tall as you now, Chef.
16:45Nice.
16:46OK.
16:47The press are waiting.
16:49So don't be nervous, OK?
16:50OK.
16:51Have fun.
16:52Chef.
16:53Thank you, Chef.
16:55Oh, jeez.
16:56Here we go.
16:56Right.
16:57The lights are just flashing like crazy, like paparazzi.
17:02It's insane.
17:03Let's go.
17:04With a big smile.
17:07Hi.
17:08There's a million cameras in her face right now.
17:12It's definitely a little bit jarring.
17:14One, two, three.
17:15Health Kitchen!
17:20Uh-oh.
17:21Ladies, turn around.
17:40Oh, my goodness willing.
17:49Where did all of these people come from?
17:50Come on.
17:51I am very, very surprised.
17:54Where did all of these people come from?
17:57Let's go.
18:00Why are you all staring at me?
18:02I haven't even won yet.
18:04Wow.
18:05Amazing.
18:06What a reception.
18:08Yes.
18:08Absolutely, Chef.
18:09Ellie, I'm so pleased to let you know
18:12that your dad has flown in and just arrived.
18:16Please welcome.
18:17Oh, my God.
18:17Here he is.
18:24That's my dad.
18:25I didn't think he was going to be able to make it.
18:27Finish this.
18:30God, I'm so happy he gets to see me make him proud.
18:33Oh, my God.
18:34I'm so happy.
18:35Good to see you, Daniel.
18:36Good to see you.
18:37Right.
18:38Chefs, in just a moment, you'll be cooking your delicious
18:41five-course tasting menu.
18:43The top two finishes tonight in this challenge
18:45will continue on in tomorrow night's grand finale
18:49of season 24.
18:51The very best of luck to all three of you.
18:53Thank you, Chef.
18:54Your 60 minutes starts now.
18:58Off you go, guys.
19:02I'm absolutely ready to rock this .
19:04I'm so excited about my menu.
19:06This is the moment that I've been working towards.
19:11Hello, Chef.
19:13I didn't come this far just to come this far.
19:15I will be the youngest winner of Hell's Kitchen season 24.
19:20All right.
19:21Tell me what I can start on.
19:23All right.
19:23I am doing this for my dad, my boyfriend, my best friend.
19:27I'm doing it for Nevada, and I'm doing it for every
19:30out there that said that I wasn't going to make it.
19:33I'm here.
19:34I'm going to be in the finale.
19:36So you want creme fraiche, you want lemon zest,
19:39and you want a little heavy cream in there, right?
19:40No heavy cream, so it's just going to be the creme fraiche?
19:43Perfect.
19:43I just seasoned it up.
19:44Yes, Chef.
19:44Awesome.
19:45I'll go over there right now.
19:46I've got to wait until that starts boiling,
19:48so I'm going to cover it up.
19:49Oh.
19:50You want me to pipe and you cut?
19:52The first thing I'm starting off with is the Parisian gnocchi.
19:55I want to make sure that that is perfect, squared away,
19:58so it can start cooling.
20:00I'm going to be honest, Chef.
20:01I think this dough is really warm,
20:04so it's kind of like falling apart.
20:05I don't think this gnocchi likes me today.
20:08The moment I put it in the water,
20:10it completely disintegrates.
20:13It could practically melt through the spatula
20:15that I'm taking it out with.
20:17We'll get it really chilled.
20:18It's an ice winter right now,
20:19so it's going to chill.
20:20All right, so I'll just work on something else
20:22in the meantime.
20:23You got it?
20:24Yeah, Chef.
20:25I found harm for you.
20:26Oh, thank you, Chef.
20:27Okay, you know what?
20:28I do want that in there.
20:30When they start clapping or cheering my name,
20:34I get a little like, mm, mm, mm, mm, mm, mm,
20:36you know, because it's fun,
20:38and all the best chefs dance while they cook,
20:40in my opinion.
20:42So I would make the gnocchi brown the way you want,
20:44get your succotash the way you want it,
20:46put it on the tray.
20:47So our dough is now nice and cold.
20:49I'm going in for a second time,
20:50and it's still not coming out the way that I want it to.
20:55You're still looking kind of soft, not gonna lie.
20:57Well, you lay them out and we'll get them cold.
21:00Yeah, they look soft.
21:04If we cannot figure out how to get this gnocchi fixed,
21:07we're probably going to have to pivot
21:09and do something like a risotto.
21:11I wanted to do Parisian gnocchi,
21:13but I also don't want to put something on the plate
21:15that I know in my heart isn't correct.
21:18Dana!
21:19Dana!
21:20Dana!
21:22I love you, Dana!
21:25God, I can hear Anaya.
21:26Face those .
21:28Thanks, Ellie!
21:29I can hear that voice.
21:31Are you working on poached eggs?
21:33Yes, Chef.
21:35I go to poach my egg, and to poach an egg,
21:38you need like a light boiling water,
21:40not like a roiling boil water.
21:42So the first time I go to poach my egg,
21:43it just doesn't come out quite right.
21:48Just over seven minutes, guys, yes?
21:50Yes, Chef.
21:51You good?
21:52Yes, Chef.
21:53Come on, ladies.
21:53Got this.
21:54What do you think of this, Chef?
21:55Do you think it's too busy?
21:56I think you could have less of these stems sticking out,
21:58you know what I mean?
21:59Kind of snip those stems off.
22:02I think I want to add more cream.
22:04I am risking a little bit by adding more cream to my bisque
22:08at this stage in the cook.
22:09I'm going to make a last-minute decision, and...
22:11Yeah.
22:12If I was going to add it, it should have been earlier,
22:14I know that, but I'm not going to send up a bowl of salty bisque
22:18that's overly reduced.
22:20Chef, are you comfortable with this,
22:21or shall I make another egg?
22:22You think it's going to bust?
22:23Yeah, that's not cooked enough.
22:25Okay.
22:26Want me to hold that for you?
22:27Uh, I think I got it now.
22:29Doing more of what you wanted it to do?
22:31Definitely looks a lot better.
22:32Chef James tells me, relax, have some faith, I got you,
22:36and we're going to try this gnocchi for a third time.
22:40Add a touch of cream, it'll be good.
22:41Chef, I don't like the way this is coming out.
22:44Don't like your gnocchi?
22:45No.
23:00No.
23:06And Florida's Jada is in a battle with her gnocchi.
23:09I don't know.
23:10Look.
23:13Try cooking some more.
23:15Jada's trying that gnocchi way too many times,
23:17and every time it's, like, super soft.
23:19And I'm like, oh, my God.
23:20Somebody please help her.
23:22Chef, send me in the kitchen.
23:2430 seconds.
23:2530 seconds, Jada, yes?
23:26Yes, Chef.
23:27I have three halibut cooked just to have extra.
23:30Okay, cool.
23:31Those look good.
23:32Put them right?
23:33Yeah.
23:33Yes, Chef.
23:34I'm rooting for my girl, Ellie, man.
23:36You know, we clicked ever since the beginning of this competition.
23:39Ten.
23:40Nine.
23:41Eight.
23:41I don't know if I need the orange secret.
23:43I think Jada's doing a great job.
23:44She's been really consistent throughout this whole competition.
23:47She was a blue team OG, man.
23:48She got moved over with us, and, you know, I want Jada to win.
23:52Five.
23:53Three.
23:54Three.
23:54Three.
23:55One.
23:56Oh, my God.
24:00Chefs, ready to get started?
24:02Yes, Chef.
24:03Judging round number one, this culinary icon has been awarded the Julia Child Award.
24:10Wow.
24:10Please welcome the chef and co-owner of So Calo, the amazing Susan Feniger.
24:16Oh, wow.
24:19Oh, I love you a lot.
24:23Chef Susan, she's such a badass.
24:25I follow her and her cuisine that she overtakes in California.
24:29What an inspiration.
24:31Are you ready?
24:32Ready.
24:33Let's begin with Jada's dish.
24:35Chef.
24:35Please describe your dish to Chef, please.
24:38All right, Chef.
24:38So in front of you, we have a Hiramasa crudo.
24:40On the side, a little bit of fried shallots and garlic.
24:43Over top is our charred orange noc-cham.
24:45I love the noc-cham.
24:46I mean, I don't know.
24:47We'll see how it tastes.
24:48Absolutely.
24:48It looks really good.
24:49Dig in, Chef, please.
24:50I am really hungry, so it's a good thing.
24:53Jada did a very simple dish of just basically raw fish sliced with a yuzu sauce.
24:59How do those flavors combine, Chef?
25:02I love the sweetness that the orange gives.
25:05That has got good heat.
25:07Thank you, Chef.
25:07And you know I like heat.
25:08Yes.
25:08Yes, you do.
25:09This is quite delicious.
25:12Thank you, Chef.
25:12Are you taking my...
25:13No, I'm sorry.
25:13Two more.
25:16Here's the good news.
25:17There's two more dishes coming up, Chef.
25:18Good, good.
25:18Next up, Ellie, please describe your dish to Chef, please.
25:22Chef, for you, I have a beautiful filet tartare.
25:25It's got a quail egg yolk along with some fresh horseradish and a paprika parmesan crisp.
25:31How do those flavors work, Chef?
25:32Really good.
25:34I didn't know I was judging.
25:36I thought I was just eating.
25:38Chef, Susan has that crazy fun aunt vibe.
25:42She's the one at every family function that drinks a little bit too much red wine but has the most
25:47fun.
25:48I love the horseradish in there.
25:50I would probably, like, add even more horseradish.
25:53It's such a great flavor.
25:54Yes, Chef.
25:55And it's interesting.
25:56And I love the chop on the meat.
25:58Thank you, Chef.
25:59Chef, hold that thought.
26:00We have one more.
26:04Please, Cindy, describe your dish to Chef.
26:06Today, I've prepared a grilled peach burrata salad.
26:09It includes a crispy fried prosciutto.
26:12This really just makes me think of summer in North Carolina.
26:16How does that taste, Chef?
26:17I haven't tasted enough yet.
26:19Did they not feed you on the plane?
26:20No.
26:21No.
26:22Drilling the fruit is great because it really brings the sweetness out.
26:25Right, Chef.
26:26Now for the most important part, the judging.
26:28So we'll start with Jada's first on a scale of 1 to 10.
26:30Um, I have to say, it is a 10.
26:34Wow.
26:37Incredible.
26:38Congratulations, Jada.
26:38Well done.
26:39Coming right out the gate with 10 out of 10.
26:42I mean, that is so amazing.
26:45On to Ellie's steak tartare, please.
26:47Ellie.
26:48Um, really well balanced.
26:50I'm going to say it's a 9.
26:529.
26:52Amazing.
26:53Amazing.
26:54Amazing.
26:55Woo.
26:57And then, Sydney's burrata with grilled peach salad.
27:00All right, Sydney.
27:01I'm going to say, it's an 8.
27:04An 8.
27:05Amazing.
27:06Thank you so much.
27:06I'm an 8.
27:08Ladies and gentlemen, please give it up for Susan Fenninger.
27:11Please.
27:13What a start.
27:13Well done.
27:14Next up, judging the hot appetizer, she's the James Beard award-winning chef of the amazing
27:20Louisiana hot spot, Compaire Lapin.
27:23Please welcome, Nina Compton.
27:26Amazing.
27:28Welcome.
27:30So good to see you.
27:30You look amazing.
27:31Wow.
27:32Right, Ellie, please pass me a dish.
27:34Chef, that's going to be a little table side four.
27:36Chef, that's going to be a little table side four.
27:37Today I have for you a seafood and cream bisque with chopped sauteed lobster meat and a creme
27:43fresh whipped cream topped with a little bit of chive and parsley oil, Chef.
27:47When I think of bisque, I think of something that's very heavy, but this is super light
27:52as an appetizer, and I think it's a great start to any meal.
27:55Chef, great start.
27:56Good job.
27:58Thank you, Chef.
27:59Sydney, describe your dish to Chef, please.
28:00I have made a classic crab cake.
28:03It has a red wine vinegar, red cabbage slaw, pickled Fresno's, and red bell pepper aioli on the
28:09bottom, Chef.
28:10Yeah, it has a little bit of a heat that it really builds.
28:14And for me, living in New Orleans, I love the spice it builds.
28:18Thank you, Chef.
28:19Excellent.
28:20Jayda, describe your dish to Chef, please.
28:22All right, Chef.
28:22So this here is our Parisian gnocchi.
28:24Underneath is going to be like a seasonal succotash.
28:27So we've got heirloom tomatoes, some charred corn, and then English peas, and then a yuzu
28:31ber blanc.
28:32Chef Nina Compton, she's like a legend.
28:35So the fact that she's going to taste probably the dish that I'm most nervous about, I'm sweating
28:41on my toes a little bit, I'm not going to lie.
28:43How do those flavors work, Chef?
28:44This is extremely tough, because I'm very picky about my gnocchi.
28:59It's the second round of the final challenge that's going to determine which two chefs will
29:04be cooking in the finale.
29:06I'm very picky about my gnocchi.
29:08And Jayda has just presented her gnocchi to Chef Nina Compton.
29:12A lot of people, they overwork the dough, but for me, the first buy of that gnocchi is
29:15like a pillow.
29:16It is super airy and light and delicate.
29:19Wow.
29:20Three amazing apps.
29:21Woo!
29:22Woo!
29:23We're going to start with Ellie's Bisque, Chef.
29:26On a scale of one to ten.
29:27I'm going to give it an eight.
29:29An eight.
29:29Amazing.
29:30Thank you, Chef.
29:32Then we move on to Sydney's crab cake.
29:36I think the crab cake was a touch too big.
29:39Yes, Chef.
29:39With that, I'm going to give you an eight.
29:41An eight.
29:41Well done.
29:42Thank you, Chef.
29:42Amazing.
29:44Just full of eights, I guess.
29:46Call me crazy eights.
29:49Finally, Jayda's gnocchi.
29:51That was a delight and I'm going to give you a nine.
29:54A nine.
29:54Amazing.
29:56Amazing.
29:57Thank you, darling.
29:58Take care.
29:58Wow.
30:00Next up, judging the fish course, he's the James Beard award-winning chef and restaurateur
30:05behind Ming's Bings.
30:07Give a big warm welcome for Chef Ming Tsai.
30:16Good to see you, buddy.
30:17Good to see you.
30:19Right, Jayda, please describe your dish to Chef.
30:22So here we have a glazed and seared Chilean sea bass.
30:26Underneath that is going to be a Japanese purple sweet potato puree.
30:29And then I've got a little bit of slaw on the side for some texture.
30:32A little crowded, but it looks beautiful.
30:35The fish, perfectly cooked.
30:36Thank you, Chef.
30:37Great syrup.
30:38Well seasoned.
30:38All night, I think a really great dish.
30:40Thank you, Chef.
30:40Ellie, please pass me a dish.
30:42And describe to Chef, please.
30:43For you today, I have a pan-seared salmon.
30:45On the bottom is a creamy tomato broth with blistered tomatoes and fennel.
30:50I love the fennel.
30:52Thank you, Chef.
30:52It really has a great texture.
30:54I think just a touch more acid.
30:55Well done, Chef.
30:56Thank you, Chef.
30:57Thank you, Chef.
30:58Great job, bud.
30:59Okay.
31:00Pass it down, please.
31:01Yes, Chef.
31:01Sydney?
31:01Today, Chef, I have a fish stew.
31:04It's got the nice rich tomato broth, a jumbo prawn, pan-seared halibut, and then a potato
31:10fondant is what your poached egg is sitting on top of.
31:14It's funny you see an egg there, but I love eggs because it's probably going to do this.
31:19Yes.
31:20Oh, my God.
31:21That makes it really sexy.
31:22Yes, Chef.
31:24It is delicious.
31:25Thank you, Chef.
31:26Amazing.
31:27All good.
31:27Right.
31:28Thank you, Chef.
31:28Now for the hard parts.
31:29Chef, I'm going to ask you to start with Jada first, please.
31:33I think an eight.
31:34An eight.
31:34Amazing.
31:35Thank you, Chef.
31:38Ellie's salmon dish, please.
31:40That's a tough one.
31:41It's a great dish.
31:42I give it a nine.
31:43Thank you, Chef.
31:44Wow.
31:44Thank you, Ellie.
31:44Wow.
31:46And then finally, Sidney's the chef.
31:49You know, Sidney, really great effort.
31:51Give you a nine.
31:52Thank you, Sidney.
31:55Chef, always a pleasure.
31:58Thank you, Chef.
31:59Thank you, Chef.
32:00Thank you, Chef.
32:01Judging round four, the chicken entree is the James Beard winning chef behind the restaurant,
32:06the shipwright's daughter in Mystic, Connecticut, David Standridge.
32:10Welcome, Buck.
32:11You good?
32:12Oh, yeah.
32:12Right.
32:13Ready to start tasting some delicious chicken dishes?
32:15I'm ready.
32:16First up is Sidney's chicken and dumplings with herb velouté, pan-roasted carrots and turnips
32:21with braised rainbow chard.
32:23It looks great.
32:24The presentation is really nice.
32:25You can see that the chicken thigh has been seared really beautifully.
32:30The velouté, it's a little thick.
32:31A little thick.
32:32But otherwise, the flavor is really good.
32:34Mm-hmm.
32:34Thank you, Chef.
32:35Quite.
32:35Next up is Jada's chicken palomilla over a palm polenta with a red-eye gravy made with
32:41a touch of Cuban coffee.
32:43The sauce is really good.
32:44I mean, red-eye gravy, it's like a classic American thing.
32:46Yes, Chef.
32:46The pearl onions for me are a little much.
32:48I think the sauce has enough.
32:49Okay.
32:49But overall, really good.
32:51Thank you, Chef.
32:51Excellent.
32:52Good job.
32:52Well done.
32:54And finally, Ellie's pan-seared airline chicken breast with harissa glazed baby carrots,
32:59lemon and mint couscous over a garlic and cashew cream.
33:03This was brave doing the chicken breast, I thought.
33:06Yeah.
33:06But it's really nice.
33:07It's good.
33:08Thank you, Chef.
33:08Amazing.
33:10So, Chef, we're going to start with Sydney's dish first on a score of one to ten.
33:14Where are you at?
33:14I'm going to go with an eight.
33:16Excellent.
33:17Great job.
33:17Thank you, Chef.
33:17Good job.
33:19And then next is Jada's.
33:20I think I'm also going to go with an eight.
33:22Good job, Jada.
33:24Well done.
33:26Finally, Ellie's.
33:27The harissa won me over.
33:28I think it's a nine.
33:29Thank you, Chef.
33:30Wow.
33:32Thanks, bud.
33:32Thanks for that.
33:33Amazing.
33:34Thank you so much.
33:35Wow.
33:35Thank you, Chef.
33:37Thank you, Chef.
33:37Judging the fifth and final round, the beef entree, this James Beard Award winner has
33:43six incredible restaurants in Chicago and Los Angeles.
33:48Please welcome Stephanie Eisen.
33:50Yes.
33:51Yes.
33:53Hi.
33:54Good job.
33:55Chef, Stephanie is back.
33:57I'm so excited.
33:59It's so nice to see you again, Chef.
34:01She gave me the winning dish on the last challenge, so maybe she'll do it again.
34:07Sydney, please pass the dish down and describe it to Chef, please.
34:10Chef, for you, I have a pan-seared filet, palm puree, roasted mushrooms, a blackened lobster
34:17tail, grilled spring onion, and a Tabasco hollandaise.
34:21There's so many different components going on, but it makes it really fun to dive in.
34:24The gorgonzola goes so well with the steak, but also surprisingly with the lobster.
34:28I think a lot of chefs will tell you you can't have cheese with seafood, but I am on
34:31the other side.
34:32Cheese with everything.
34:33Me too.
34:33And it can be a little bit risky to do two proteins, because one of them can be cooked
34:37perfectly, and then the other one's not.
34:40But that's not the case on this plate.
34:41They're both cooked perfectly.
34:42Wow.
34:43Thank you, Chef.
34:43Great job.
34:44Thank you, Chef.
34:46Next up is Jada.
34:48Chef, so for you, we have a pan-seared New York strip.
34:50For our veg, we actually have collard greens in the style of kimchi.
34:54Ooh.
34:55Yes.
34:56Underneath is a palm puree.
34:57The way that you cut the steak, you're able to see the perfect cook on it right away.
35:00We're just showing off now.
35:03The cook on the steak and the seasoning on the steak is just right.
35:06It does all eat a little bit rich.
35:07I would almost want a little bit of citrus or something, but beautifully done, Chef.
35:11Thank you, Chef.
35:11Uh, right.
35:12Ellie, please describe your dish to Chef.
35:14All right, Chef.
35:15Today, I have for you a pan-seared ribeye with a blistered and braised shishito pepper
35:20and chipolini onion, and then a goat cheese cream spinach topped with a poached egg.
35:25I mean, it's beautiful.
35:28Mmm.
35:29I mean, everything on the plate works for that char.
35:32It works with that steak.
35:33I do just want, again, just a little more acid.
35:34I think when you have these really rich meats that we're working with, it's so important
35:37to keep that in mind.
35:38Great point.
35:39Great job for all of you, Chef.
35:40Great point.
35:41Now for a hard part.
35:42Let's start with Sydney on a scale of 1 to 10.
35:46Please, Chef.
35:47I love the idea of going with a surf and turf.
35:49I think it took a lot of guts to do the two proteins.
35:51And you got gorgonzola.
35:53I'm gonna go with a 9.
35:54A 9.
35:55Wow.
35:56Wow.
35:59Sydney, that gives you a grand total of 42.
36:01Thank you, Chef.
36:02Up next, Jada.
36:04Jada, the kimchi just really brought it to this next level.
36:09I'm gonna give you a 9 also.
36:10Great job, Jada.
36:11Wow.
36:14So, congratulations, Jada.
36:16You are in the final, ladies and gentlemen.
36:19Well done, Jada.
36:20Amazing.
36:23Amazing.
36:24Wow.
36:26How are you feeling?
36:27Can't talk right now because I'm gonna cry.
36:29Incredible.
36:30Congratulations.
36:31Thank you, Chef.
36:32Right, Chef, one more dish to judge.
36:35And it belongs to Ellie.
36:47Congratulations, Jada.
36:49With Jada already a finalist, it's down to best friends Ellie and Sydney for the final spot.
36:56Right, Chef, one more dish to judge.
36:58Sydney has 42 points and Ellie needs an 8 or higher to secure her spot in the finals.
37:05My favourite thing about that plate is the crust on the outside of the ribeye.
37:08And being that it's a steak challenge, you also get a 9.
37:14That is our second finalist, Ellie.
37:18Good job.
37:18Good job.
37:19Good job.
37:20Good job.
37:21Good job.
37:21Oh, my God.
37:22I am going to the Hell's Kitchen finals.
37:26Good job.
37:28I am this close to winning.
37:31Join me in thanking this incredible trailblazer, Stephanie Isard, ladies and gentlemen.
37:36Come on.
37:36That was amazing.
37:38Great job.
37:40Please give it up for our two finalists, Ellie and Jada.
37:44Come on.
37:48Amazing.
37:52I am definitely happy for Ellie and Jada, but, you know, at the end of the day, it's
37:56a competition and all I can really think about is how terribly sad I am.
38:02Sydney, I'm going to say something that I need to get off my chest.
38:06The way you've shone across this competition is incredible.
38:08Thank you, chef.
38:08Your growth, your determination, and your passion is undeniable.
38:11Seriously.
38:12Thank you, chef.
38:12Give it up, everybody, please, for Sydney.
38:16Amazing.
38:18I am heartbroken for Sydney.
38:21I know how hard she's worked, but I know my girl, she is going to walk away with this
38:26with her head held so high.
38:29Join me in thanking our returning chefs for being here tonight also.
38:32Thank you so much.
38:35Now, as you know, you're both tied at 44, but, Jada, you had the only 10, which means
38:40you have the first choice of selecting your brigade.
38:42Yes, chef.
38:43This pick is crucial, so pick wisely.
38:46Off you go.
38:47My first choice is going to go to someone who I know can cook.
38:52There's a badass in the kitchen.
38:53And that choice is going to go to Anaya, chef.
38:57Anaya, wow.
38:59Anaya, welcome back.
39:00Pleasure to be back.
39:01If Jada did not pick me, I was going to be her ass.
39:06Just joking.
39:07It's an honor to be standing next to her.
39:09Anaya, wasn't her your first pick?
39:11Uh, no, chef.
39:12No.
39:13It's okay.
39:14I don't want to be your first pick either.
39:16I don't want to be your first, second, third, or fourth.
39:18No offense.
39:18But, like, my first pick is going to be someone that I respect so highly and is the hardest
39:25worker that I have seen.
39:28Sydney.
39:32I'm so proud of you.
39:34Yeah.
39:35Okay.
39:36Um, Jada, please.
39:37My next pick is also going to be somebody that I know can cook consistently on a station.
39:42I got the pleasure to work with them.
39:44Chef, I'm going to pick Anthony.
39:45Anthony.
39:46Wow.
39:48Wow.
39:48Wow.
39:49I always kind of saw Anthony as, like, one of my strongest competitors.
39:52Let's go, dude.
39:53Congrats.
39:53Let's do this.
39:54Welcome back, Anthony.
39:55Thank you, chef.
39:56He really can execute with whatever station you provide him.
39:59Ellie.
39:59I'm picking this person because I thought, truly, they were going to be the one to beat
40:04me.
40:05I want you, Lisa, up here.
40:06Wow.
40:07Lisa.
40:09Good job.
40:10My mama.
40:12Jada, next pick, please.
40:13Henry, get your ass over here.
40:16Yay!
40:16Gotcha!
40:18Wow.
40:20Right, uh, Ellie.
40:21My third choice chef is going to be Jaden.
40:24Yay!
40:27Let's get it there.
40:29Jenna, two phenomenal chefs there.
40:31Yes, chef.
40:31Chris.
40:32And Alexandra.
40:33If I had to think of anybody in the kitchen who has a voice louder than mine, they exude
40:37confidence, I'm going to choose Chris, chef.
40:40Chris.
40:42He definitely has strong suits.
40:44He knows how to communicate.
40:47And I would have rather picked him over Alex.
40:50Which means?
40:51Alex, get on up here.
40:52Alexandra, please.
40:53Let's go, girl.
40:55I was expecting that.
40:56I guess.
40:56It's like getting picked last for dodgeball in, like, junior high, so.
40:59No.
41:01I'm all good.
41:02Jada and Ellie, tomorrow night will be the final dinner service.
41:04You're only one win away from becoming my head chef at Hell's Kitchen Foxwoods Resort
41:09Casino.
41:10Give it up, ladies and gentlemen, for our finalists.
41:12Good luck.
41:13Good luck.
41:14Good luck.
41:15Getting into the finale and having my mom and my dad and the love of my life being right
41:21there next to me.
41:22I mean, there's no greater feeling.
41:26This is 11 years of hard work paying off.
41:29This is a lot of missed birthdays, missed weddings, all leading up to this moment.
41:38Next time on the season finale of Hell's Kitchen.
41:42Jada.
41:42The competition began with chefs from 20 different states.
41:47From Nevada, Ellie.
41:49Now one of them will put their state on the map.
41:52I want you organized to go to war.
41:55Yeah.
41:55Because it's war tonight.
41:56I agree.
41:56But it won't be easy.
41:58So I have beef, actually.
42:00I may be out of the competition, but beef is forever.
42:03Anaya.
42:03Pissing me off.
42:04Could a pair of wild cards stand in their way?
42:08Come on, Alex.
42:09Yes, it's coming, chef.
42:11Am I just terrible?
42:13Which chef has what it takes.
42:15We need to get these eggs figured out.
42:16I know.
42:17Get it together.
42:18To lead their team to victory.
42:20Keep that momentum.
42:22You guys are doing great.
42:23Yes, chef.
42:23Will it be Jada representing the state of Florida?
42:26I need everybody to the pass right now.
42:29Who's seeking to become the youngest winner in Hell's Kitchen history?
42:33You know, it's the finale and we want Jada to win.
42:36One, two, three.
42:37Ellie.
42:38Or will it be Nevada's own Ellie?
42:40This is big.
42:41This is my family, guys.
42:43Yes, chef.
42:43Who looks to prove she's been underestimated this whole time.
42:47I went from cooking for my life to being in the finale.
42:50Find out next time.
42:52Are your standards, yes?
42:53Yes, chef.
42:53On the suspenseful conclusion.
42:58One, two, three.
43:02Of Hell's Kitchen, Battle of the States.
43:08Naturalising Tupacinqu Form
43:08Swish audio
43:09One, two, three.
43:10One, two, three.
43:11You're right, shall we join?
43:12The soul is married.
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