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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!
02:42Good.
02:43Good.
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?
02:53It's Chef Ramsay. Dining room. Now!
02:55Why the f*** 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.
03:17Chicken, 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 Keisha 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, and knowing
03:48what you've done in the challenges,
03:50I'm going to assign them to you right now.
03:52Listen up. Jada.
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 Keisha.
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, tell 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... Oh, my God, same.
04:44He hated it, because he hated making the dumplings.
04:47My dad would just use biscuit dough.
04:49Biscuit dough. Yeah.
04:50My grandma is from Mississippi,
04:51so chicken and dumplings is a staple in our family,
04:54so I love that you're doing this.
04:57All right, your 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, yeah, 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,
05:30Caribbean vibe. Yeah, exactly.
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. So I thought it made a lot of sense.
05:44That was my thought process.
05:46Las Vegas, I'm like, glitz, glamour, steakhouse.
05:48So then we have your hot-up, uh, lobster 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. I 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.
06:14When we're talking, it's amazing.
06:15I know, I love it.
06:19And we're done.
06:20Sweet.
06:20We got a whole video.
06:21Hopefully we get, oh, you know, into the finale with this one.
06:24Yes.
06:25Thank you for your help, Chef.
06:27That was great.
06:28Thank you so much.
06:29Thank you, Chef.
06:36Thank you, Chef.
06:36Rise and shine.
06:37Hi, Chef.
06:38Yes, Chef.
06:39Oh, my goodness me. Good morning.
06:40Good morning, Chef.
06:41Line up, please, quickly.
06:43We 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
06:53to the beginning of my journey, my mentors.
06:56At 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
07:06under the tutelage of Guy Savoie.
07:08And then I went on to the classic
07:09under 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.
07:25And 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
07:49who watched more Food Network than Cartoon Network.
07:52I'm so very proud of you.
07:54I love you, little chef.
07:56Always have, always 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
08:05was just such a gift.
08:07Right, let's see what else we have.
08:09Hey, Ellie, congrats 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 the restaurant, and we're all so proud of you.
08:20We all love you so much.
08:21Congrats again.
08:24Seeing my boyfriend, seeing my kitchen is the fuel I needed for today
08:29to realize and to remember why I'm doing 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,
08:42but I can, because I know you're following 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.
08:59I miss you so much.
09:01I miss you.
09:03I miss you.
09:04I miss you.
09:06I miss you.
09:08I miss you.
09:11I miss you.
09:11This is by far the most emotional I've been, you know?
09:14I'm really good at, like, suppressing my emotions,
09:16but I feel like this is the one time in Hell's Kitchen
09:18where all of that just gets stripped away.
09:21Jada, you OK?
09:22I'm OK, 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...
09:33Of course it's Brandon.
09:36And 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,
09:45and know how far I've made it, and how hard I've fought.
09:49I am...
09:50God, I needed this hug.
09:51Wow.
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.
10:45Hey.
10:48I have not cried this whole competition.
10:52I definitely need them.
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.
11:02Oh, finally.
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.
11:35Yes.
11:36Ladies, take it away.
11:37Thank you, Chef.
11:38Thank you, Chef.
11:38Thank you, Chef.
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.
12:38You got a lot left.
12:40A lot left in the gas tank, right?
12:41Oh, yeah.
12:41Absolutely.
12:44I went to have dinner with your family.
12:46So I was with your uncle, your grandma, your grandpa, and 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?
12:55Yeah.
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.
13:27You don't mind if I join you for five minutes, do you, please?
13:29Come on over.
13:30Oh, my God.
13:31Out 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, and 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, Brittany.
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.
14:05Thank you, Chef.
14:07One big challenge left.
14:08Yes, I'm ready, Chef.
14:09I know you can do it.
14:10Thank you, Chef.
14:11Thank you for being here.
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.
14:22Were you missing a little girl?
14:23The 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.
14:33Style.
14:34I mean, when people were watching cartoons after school, I was always watching specifically you.
14:39So you're saying I'm old?
14:40No.
14:42Is it what you expected?
14:44It's harder.
14:45Yeah.
14:45But it's also more rewarding than I thought it was going to be.
14:47Yeah.
14:48This has been extremely hard, but overall, I look back and I'm just so proud of everything
14:54that 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.
15:09Right 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
15:32life.
15:32You'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.
15:40We've got to get into the wardrobe.
15:40And 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.
16:05But 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.
16:24Yes, girl.
16:24Purple.
16:25I like it a lot.
16:26You ready for our interviews?
16:27I'm definitely ready for my close-up.
16:30I feel like I could conquer the world in this outfit.
16:33Come on, girl.
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.
16:55Here we go.
16:56Right.
16:57The lights are just flashing like crazy, like paparazzi.
17:02It's insane.
17:03Let's go.
17:04You have 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, ladies, turn around.
17:34Oh, you're great!
17:35One, two, three.
17:36Health Kitchen!
17:41Ladies, turn around.
17:46Oh.
17:47Oh, you're good.
17:48You're swimming.
17:49Let's go!
17:52I am very very surprised. Where did all of these people come from?
18:00Why are you all staring at me? I haven't even won yet. Wow.
18:05Amazing. Uh, what a reception. Yes, absolutely, chef. Ellie, I'm so pleased to let you know
18:12that your dad has flown in and just arrived. Please welcome. Oh my gosh. Here he is.
18:21What a mission for the world. That's my dad. I didn't think he was going to be able to make
18:27it.
18:27Finish this. Thank you. God, I'm so happy he gets to see me make him proud. Oh my God,
18:34I'm so happy. Good to see you, Daniel. Good to see you. Right. Chefs, in just a moment,
18:39you'll be cooking your delicious five-course tasting menu. The top two finishes tonight in
18:44this challenge will continue on in tomorrow night's grand finale of season 24. The very best of luck to
18:52all three of you. Thank you, chef. Your 60 minutes starts now. Off you go, guys.
19:02I'm absolutely ready to rock this . I'm so excited about my menu.
19:06This is the moment that I've been working towards. Hello, Chef. All right. I didn't come this far just
19:14to come this far. I will be the youngest winner of Hell's Kitchen season 24. All right. Tell me what
19:22I can
19:22start on. All right. I am doing this for my dad, my boyfriend, my best friend. I'm doing it for
19:28Nevada,
19:28and I'm doing it for every out there that said that I wasn't going to make it. I'm here. I'm
19:34going
19:35to be in the finale. So you want creme fraiche, you want lemon zest, and you want a little heavy
19:39cream in there, right? No heavy cream. So it's just going to be the creme fraiche? Perfect. I just seasoned
19:43it up. Yes, Chef. Awesome. I'll go over there right now. I've got to wait until that starts boiling,
19:48so I'm going to cover it up. Oh. You want me to pipe and you cut? The first thing I'm
19:52starting off with
19:53is the Parisian gnocchi. I want to make sure that that is perfect, squared away,
19:58so it can start cooling. I'm going to be honest, Chef. I think this dough is really warm,
20:04so it's kind of like falling apart. I don't think this gnocchi likes me today.
20:08The moment I put it in the water, it completely disintegrates.
20:13It could practically melt through the spatula that I'm taking it out with.
20:17We'll get it really chilled. It's an ice winter right now.
20:19Okay. All right, so I'll just work on something else in the meantime.
20:23You got it? Yes, Chef. I found harm for you.
20:26Oh, thank you, Chef. Okay, you know what? I do want that out of there.
20:31When they start clapping or cheering my name, I get a little like,
20:34mm, mm, mm, mm, mm, mm, you know, because it's fun, and all the best chefs dance while they cook,
20:40in my opinion. So I would make the gnocchi brown the way you want, get your succotash the way you
20:45want it,
20:46put it on the tray. So our dough is now nice and cold. I'm going in for a second time,
20:50and it's still not coming out the way that I want it to. You're still looking kind of soft,
20:56not going to lie. It's up there. Well, we 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, we're probably going to have to pivot and
21:09do something like a risotto. I wanted to do Parisian gnocchi, but I also don't want to put
21:15something on the plate that I know in my heart isn't correct. Dana! Dana! Dana! I love you, Dana!
21:25God, I can hear Anaya. Face those steaks, Ellie! I can hear that voice.
21:31Are you working on poached eggs? Yes, Chef.
21:35I go to poach my egg, and to poach an egg, you need like a light boiling water,
21:40not like a roiling boil water. So the first time I go to poach my egg,
21:43it just doesn't come out quite right.
21:48Just have seven minutes, guys, yes? Yes, Chef!
21:51You good? Yes, Chef.
21:53Come on, ladies. Got this. What do you think of this, Chef? Do you think it's too busy?
21:56I think you could have less of these stems sticking out, you know what I mean? Kind of snip those
21:59stems off.
22:02I think I want to add more cream. I am risking a little bit by adding more cream to my
22:07bisque at
22:08this stage in the cook. I'm going to make a last-minute decision, and if I was going to add
22:13it,
22:13it should have been earlier. I know that, but I'm not going to send up a bowl of salty bisque
22:18that's
22:18overly reduced. Chef, are you comfortable with this, or shall I make another egg? You think it's going to
22:23bust? Yeah, that's not cooked enough. Okay. Want me to hold that for you? I think I got it now.
22:29Doing more of what you wanted it to do? Definitely looks a lot better. Chef James tells me,
22:34relax, have some faith, I got you, and we're going to try this gnocchi for a third time.
22:40Add a touch of cream. It'll be good. Chef, I don't like the way this is coming out.
22:44Don't like your gnocchi? No.
22:55In this five-dish final challenge, every dish is critical. Add a touch of cream. It'll be good.
23:02Chef, I don't like the way this is coming out. Don't like gnocchi? No.
23:06And Florida's Jada is in a battle with her gnocchi.
23:09I don't know.
23:13Let's try cooking some more. Jada's trying that gnocchi way too many times,
23:17and every time it's like super soft. And I'm like, oh my god, somebody please help us. Chef,
23:22send me in the kitchen. 30 seconds, Jada, yes? Yes, Chef. I have three halibut cooked just to have
23:29extra. Okay, cool. Those look good. Yeah, Chef. I'm rooting for my girl, Ellie, man. You know,
23:37we clicked ever since the beginning of this competition. Ten, nine, eight, seven. I think
23:43Jada's doing a great job. She's been really consistent throughout this whole competition.
23:47She was a blue team OG, man. She got moved over with us, and, uh, you know, I want Jada
23:51to win.
23:52Five, four, three, three, one.
24:00Chefs, ready to get started? Yes, Chef. Judging round number one,
24:05this culinary icon has been awarded the Julia Child Award. Please welcome the chef and co-owner
24:12of SoCalo, the amazing Susan Feniger. Chef Susan, she's such a badass. I follow her
24:26and her cuisine that she overtakes in California. What an inspiration. Are you ready?
24:32Ready. Let's begin with Jada's dish. Please, uh, describe your dish to Chef, please. Thank you.
24:38All right, Chef. So in front of you, we have a hiromasa crudo. On the side, a little bit of
24:41fried shallots and garlic. Over top is our charred orange knockcham. I love the knockcham. I mean,
24:46I don't know. We'll see how it tastes, but it looks really good. Dig in, Chef, please. I am really
24:50hungry,
24:51so it's a good thing. Jada did a very simple dish of just basically raw fish sliced with a yuzu
24:58sauce.
24:59How do those flavors, uh, combine, Chef? I love the sweetness that the orange gives.
25:05That has got good heat. Thank you, Chef. And you know I like heat.
25:08Yes. Yes, you do. This is quite delicious. Thank you, Chef.
25:12Are you taking my... Yeah, no, I'm sorry.
25:16Here's the good news. There's two more dishes coming up, Chef. Good, good.
25:18Uh, next up, Ellie, please, uh, describe your dish to Chef, please. Chef, for you,
25:23I have a beautiful filet tartare. It's got a quail egg yolk along with some fresh horseradish
25:28and a paprika parmesan crisp. How do those flavors work, Chef? Really good.
25:34I didn't know I was judging. I thought I was just eating. Chef Susan has that crazy fun
25:41aunt vibe. She's the one at every family function that drinks a little bit too much red wine,
25:46but has the most fun. I love the horseradish in there. Thank you.
25:50I would probably, like, add even more horseradish. It's such a great flavor,
25:54and it's interesting, and I love the chop on the meat. Thank you, Chef. Um...
25:59Chef, hold that thought. Uh, we have one more. Oh, let's see.
26:04Um, please, uh, Cindy, describe your dish to Chef. Today, I've prepared a grilled peach burrata salad.
26:09It includes a crispy fried prosciutto. This really just makes me think of summer in North Carolina.
26:15How does that taste, Chef? I haven't tasted enough yet.
26:19Did they not feed you on the plane? No.
26:22Grilling the fruit is great because it really brings the sweetness out.
26:25Right, Chef, uh, now for the most important part, the judging. So we'll start with Jada's first
26:29on a scale of 1 to 10. Um, I have to say, it is a 10. Wow.
26:37Incredible. Congratulations, Jada. Well done.
26:39Coming right out the gate with 10 out of 10. I mean, that is so amazing.
26:45On to Ellie's steak tartare, please. Ellie, um, really well balanced. I'm going to say it's a 9.
26:529. Amazing. Amazing.
27:07Ladies and gentlemen, please give it up for Susan Fenninger, please. Thank you.
27:11Thank you. What a start. Well done. Next up, judging the hot appetizer,
27:17she's the James Beard award-winning chef of the amazing Louisiana hot spot, Compaire Lapin.
27:23Please welcome Nina Compton.
27:28Welcome. So good to see you. You look amazing.
27:31Wow. Right, Ellie, please pass me a dish.
27:34Chef, that's going to be a little table side pour. Of course.
27:36Chef, today I have for you a seafood and cream bisque with chopped sauteed lobster meat
27:42and a creme fraiche 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 as an appetizer,
27:53and I think it's a great start to any meal. Thank you.
27:55Chef, great start.
27:56Good job. Thank you, Chef.
27:59Sydney, describe your dish to Chef, please.
28:00I have made a classic crab cake. It has a red wine vinegar, red cabbage slaw,
28:06pickled Fresnos, and red bell pepper aioli on the bottom, Chef.
28:10Yeah, it has a little bit of a heat that it really builds. And for me, living in New Orleans,
28:16I love the spice it builds. Thank you, Chef.
28:19Excellent.
28:20Jada, describe your dish to Chef, please. Thank you.
28:22All right, Chef. So this here is our Parisian gnocchi. Underneath is going to be like a seasonal
28:26succotash. So we've got heirloom tomatoes, some charred corn, and then English peas,
28:30and then a Yuzu-Berblanc. Chef Nina Compton, she's like a legend. So the fact that she's going to taste
28:37probably the dish that I'm most nervous about, I'm sweating on my toes a little bit, I'm not going to
28:42lie.
28:43How do those flavors work, Chef?
28:44This is extremely tough, um, 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. I'm very picky about my gnocchi. And Jada has just presented her gnocchi
29:10to Chef Nina Compton. A lot of people, they overwork the dough, but for me, the first buy of
29:14that gnocchi is like a pillow. It is super airy and light and delicate. Thank you.
29:19Great. Wow. Three amazing apps.
29:23And we're going to start with Ellie's bisque, Chef. On a scale of one to ten.
29:27I'm going to give it an eight. An eight. Amazing.
29:30Thank you, Chef. Well done.
29:32Then we move on to Sydney's crab cake.
29:36I think the crab cake was a touch too big. Yes, Chef.
29:39With that, I'm going to give you an eight. An eight. Well done.
29:42Thank you, Chef. Amazing.
29:44Just full of eights, I guess. Call me crazy eights.
29:49Finally, Jada's gnocchi. That was a delight. And I'm going to give you a nine.
29:54A nine. Amazing. Great job.
29:56Amazing. Thank you, darling. Take care.
29:58Take care. Wow. Next up, judging the fish course, he's the James Beard
30:04award-winning chef and restaurateur behind Ming's Bings.
30:07Oh. Give a big warm welcome for Chef Ming Tsai.
30:11Oh!
30:15Good to see you, bud. Good to see you.
30:19Right, Jada, please describe your dish to Chef.
30:22So here we have a glazed and seared Chilean sea bass. Underneath that is going to be a Japanese
30:28purple sweet potato puree. And then I've got a little bit of slaw on the side for some texture.
30:32A little crowded, but it looks beautiful. The fish, perfectly cooked.
30:36Thank you, Chef. Great sear. Well seasoned. All in all,
30:39I think a really great dish. Thank you, Chef.
30:40Ellie, please pass me a dish. And describe to Chef, please.
30:43For you today, I have a pan-seared salmon. On the bottom is a creamy tomato broth
30:48with blistered tomatoes and fennel. I love the fennel.
30:52Thank you, Chef. It really has a great texture.
30:54I think just a touch more acid. Well done, Chef. Thank you, Chef.
30:57Great job, bud. Okay, pass it down, please.
31:01Yes, Chef. Today, Chef, I have a fish stew. It's got the nice rich tomato broth,
31:06a jumbo prawn, pan-seared halibut, and then a potato fondant is what your poached egg is
31:13sitting on top of. It's funny you see an egg there, but I love eggs because it's probably going
31:18to do this. Yes. Oh, my God. That makes it really sexy. It is delicious. Thank you, Chef.
31:26Amazing. Right. Now for the hard parts. Um, Chef, I'm going to ask you to start
31:31with Jada first, please. Um, I think an eight. Oh, nice. Amazing. Thank you, Chef.
31:38Ellie's salmon dish, please. That's a tough one. It's a great dish. I give it a nine.
31:43Wow. Thank you, Chef. Thank you, Ellie. Wow.
31:46And then finally, Sydney's dish, Chef. You know, Sydney, really great effort. Give you a nine.
31:52Thank you, Chef.
31:54Um, Chef, always a pleasure. Thank you, Chef. Thank 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. Welcome,
32:11bud. You good? Oh, yeah. Right. Um, ready to start tasting some delicious chicken dishes?
32:15I'm ready. First up is Sydney's chicken and dumplings with herb velouté, pan-roasted carrots
32:21and turnips with braised rainbow chard. It looks great. The presentation is really nice. You can see
32:26that the chicken thigh has been seared really beautifully. Um, the velouté, it's a little thick.
32:31A little thick. But, um, otherwise, like, the flavor is really good.
32:34Mm-hmm. Thank you, Chef. Great. Next up is Jada's chicken palomilla over a palm polenta with a red-eye
32:40gravy made with a touch of Cuban coffee. Um, the sauce is really good. I mean, red-eye gravy,
32:45it's like a classic American thing. Yes, Chef. The pearl onions for me are a little much. I think
32:48the sauce has enough. Okay. But overall, really good. Thank you, Chef. Excellent. Good job. Well done.
32:54And finally, Ellie's pan-seared airline chicken breast with harissa glazed baby carrots, lemon and mint
33:00couscous over a garlic and cashew cream. This was brave doing the chicken breast, I thought. Yeah. Um,
33:06but it's, it's really nice. It's good. Thank you. Thank you, Chef. Amazing. So, Chef,
33:11we're going to start with, um, Sydney's dish first on a score of one to ten. Where are you at?
33:15I'm going to go
33:15with an eight. Excellent. Great job. Thank you, Chef. Good job. And then next is Jada's. I think I'm also
33:21going to go with an eight. Good job, Jada. Thank you. Well done. Finally, Ellie's. Um,
33:27the harissa won me over. I think it's a nine. Thank you, Chef. Wow. Thanks, bud. Thanks a lot.
33:33Uh, amazing. Thank you so much. Wow. Judging the fifth and final round, the beef entree,
33:41this James Beard Award winner has six incredible restaurants in Chicago and Los Angeles. Please welcome
33:49Stephanie Iser. Yes. Yes.
33:54Thank God. Chef, Stephanie is back. I'm so excited. It's so nice to see you again,
34:00Chef. She 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. Thank you.
34:10Chef, for you, I have a pan-seared filet, palm puree, roasted mushrooms, a blackened lobster tail,
34:18grilled spring onion, and a Tabasco hollandaise. There's so many different components going on,
34:22but it makes it really fun to dive in. The gorgonzola goes so well with the steak,
34:26but also surprisingly with the lobster. I think a lot of chefs will tell you you can't have cheese with
34:30seafood, but I'm on the other side. Cheese with everything. Me too. And it can be a little bit
34:34risky to do two proteins, because one of them can be cooked perfectly, and then the other one's not.
34:40But that's not the case on this plate. They're both cooked perfectly. Wow. Thank you, Chef.
34:43Great job. Amazing. Thank you, Steph. And next up is Jada. Chef, so for you, we have a pan-seared
34:49New York strip. For our veg, we actually have collard greens in the style of kimchi.
34:54Ooh. Yes. Underneath is a palm puree. The way that you cut the steak, you're able to see the
34:59perfect cook on it right away. We're just showing off now. Um, the cook on the steak and the seasoning
35:04on the steak is just right. It does all eat a little bit rich. I would almost want a little
35:08bit of citrus or something, but beautifully done, Chef. Thank you, Chef.
35:11Uh, right. Ellie, please describe your dish to Chef. Thank you. All right, Chef. Today, I have for you a
35:16pan-seared ribeye with a blistered and braised shishito pepper and chipolini onion,
35:21and then a goat cheese cream spinach topped with a poached egg. I mean, it's beautiful.
35:28Mmm. I mean, everything on the plate works for that char. It works with that steak. I do just
35:33want, again, just a little more acid. I think when you have these really rich meats that we're
35:36working with, it's so important to keep that in mind. Great point. Great job for all of you. Great
35:40point. Now for our hard part. Let's start with Sydney on a scale of one to ten. Please, Chef. I
35:48love the
35:48idea of going with a surf and turf. I think it took a lot of guts to do the two
35:51proteins. And you got
35:52gorgonzola. I'm going to go with a nine. A nine. Wow. Wow.
35:59Sydney, that gives you a grand total of 42. Thank you, Chef.
36:02Wow. Up next, Jada. Jada, the kimchi just really brought it to this next level.
36:09I'm going to give you a nine. Great job, Jada. Wow.
36:14So, congratulations, Jada. You are in the final, ladies and gentlemen.
36:19Well done, Jada.
36:20Amazing. Amazing. Wow. How are you feeling?
36:27Can't talk right now because I'm going to cry.
36:29Incredible. Congratulations. Thank you, Chef.
36:32Right, Chef. One more dish to judge. And it belongs to Ellie.
36:47Congratulations, Jada. With Jada already a finalist,
36:52it'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 eight or higher to secure her spot in the finals.
37:05My favorite 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 nine.
37:14That is our second finalist, Ellie.
37:18Good job. Good job. Good job.
37:20Oh, my God. Oh, my God.
37:22I am going to the Hell's Kitchen finals.
37:26Good job.
37:27Oh, my God.
37:28I am this close to winning.
37:31Join me in thanking this incredible trailblazer, Stephanie Isard, ladies and gentlemen.
37:36Come on.
37:36Nice job.
37:38Great job. Thank you.
37:40Please give it up for our two finalists, Ellie and Jada.
37:44Amazing.
37:52I'm definitely happy for Ellie and Jada, but, you know, at the end of the day, it's a competition,
37:57and 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.
38:14Thank you, Chef.
38:27My head held so high.
38:29Join me in thanking our returning chefs for being here tonight, also.
38:35Now, as you know, you're both tied at 44.
38:38But, Jada, you had the only 10, which means you have the first choice of selecting your brigade.
38:42Yes, Chef.
38:43This pick is crucial, so pick wisely. Off 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. And 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 beat her ass.
39:06Just joking.
39:07It's an honor to be standing next to her.
39:09Ellie, was Anaya your first pick?
39:10Uh, no, Chef.
39:14I don't want to be your first pick either.
39:16I don't want to be your first, second, third, or fourth. No offense.
39:18But, like, my first pick is going to be someone that I respect so highly
39:24and is the hardest worker that I have seen. Sydney.
39:33I'm so proud of you.
39:35Okay, Jada, please.
39:37My next pick is also going to be somebody that I know
39:40can cook consistently on a station.
39:42I got the pleasure to work with them.
39:44Chef, I'm going to pick Anthony.
39:45Anthony. Wow.
39:48Wow.
39:49I always kind of saw Anthony as, like, one of my strongest competitors.
39:52Let's go, dude. Congrats. Let'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,
40:03they were going to be the one to beat me.
40:05I want you, Lisa, up here.
40:06Wow.
40:07Lisa.
40:12Jada, next pick, please.
40:13Henry, get your ass over here.
40:18Right, uh, Ellie.
40:21My third choice chef is going to be Jaden.
40:24Yay.
40:26Jaden.
40:27Let's get it there.
40:29Jada, two phenomenal chefs there.
40:31Yes, Chef.
40:31Chris and Alexandra.
40:33If I had to think of anybody in the kitchen who has a voice louder than mine,
40:37they exude confidence.
40:38I'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.
40:52Alexander, please.
40:53Let's go, girl.
40:55I was expecting that.
40:56I guess it's like getting picked last for dodgeball in, like, junior high, so.
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 Casino.
41:10Ooh.
41:10Give it up, ladies and gentlemen, for our finalists.
41:12Good luck.
41:13There's a good one.
41:15Getting into the finale and having my mom and my dad and the love of my life
41:21being right there next to me, I 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.
41:43The competition began with chefs from 20 different states.
41:47From Nevada, Ellie.
41:49Now one of them will put their state on the map.
41:53I want you organized to go to war.
41:55This is war tonight.
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.
42:03Aniyah.
42:04Pissing 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 up.
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, Ellie!
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 a suspenseful conclusion.
42:58One, two, three.
43:02Of Hell's Kitchen, Battle of the States.
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