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Hell's Kitchen (US) S25E06
Döküm
00:00İzlediğiniz için teşekkür ederim.
00:31İzlediğiniz için teşekkür ederim.
01:00No, Chef, do not take this pan out of my hand.
01:01Hurry up!
01:02With both teams completing service, Chef Ramsay declared the winner to be...
01:07The red team. Congratulations. Well done.
01:11After a heated deliberation...
01:12Why are you doing this, team?
01:14I ain't got a word, bro. I think you're mad. That's what it is.
01:16Why are we talking about...
01:17He asked me a question, Miles. You're not my father.
01:19If he wants to ask me a question, I'm gonna answer the question.
01:21The blue team nominated...
01:22Chef Johnny.
01:24And...
01:24Aiden.
01:25But one chef wasn't going down without a fight.
01:28There was a lot of egos in the kitchen tonight.
01:31What egos got in the way?
01:32Chef Gabe's ego, Chef.
01:34But in the end, Chef Ramsay sent...
01:36Aiden.
01:37Home, ending his dream of becoming head chef at Hell's Kitchen Foxwoods Resort Casino in Machatucket, Connecticut.
01:45And now, the continuation of Hell's Kitchen.
01:49Get out of here, all of you.
01:51Thank you, Chef.
01:52Thank you, Chef.
02:00You're still here.
02:01It's all that matters.
02:03Day after day, this competition, it just feels deeper.
02:05Oh, my God.
02:08The wounds hurt more and the mess ups hurt more.
02:11I'm gonna grow from this.
02:12I'm gonna move on.
02:13And I'm gonna learn from mistakes that I had tonight.
02:16Holy...
02:16Oh, my God.
02:18That's scary.
02:21Three, two, one, go.
02:25Bro, I knew it.
02:26I wasn't trying, though.
02:27I work out, and I'm pretty strong, but Maya got that farm girl strength.
02:32Three, two, one, go.
02:35I am!
02:36Oh, bro.
02:37No.
02:38Maya's strong as hell.
02:39Farm strength is real.
02:40I'm sorry.
02:41I live on a farm.
02:42I grew up showing pigs, and I have goats.
02:46So, it's very clear who's the strongest.
02:48You wanna arm wrestle?
02:49Yeah, all right.
02:50Get on up there.
02:51I'm really confident.
02:53These girls don't know who they're with.
02:55Three, two, one, go.
02:57Okay.
02:57Y'all just got the seed, bro.
02:59Look at her eyes.
03:01Just quit playing.
03:05Who else?
03:06Who else?
03:07Who else?
03:19Right, good morning.
03:20Good morning, chef.
03:21From Gen Alpha, Gen Z, all the way to Boomers.
03:24There is one food that's great at any meal, breakfast, lunch, or dinner.
03:28Any guesses?
03:29Pizza.
03:30That's right.
03:31Pizza.
03:31Oh.
03:32Oh.
03:34Good morning.
03:36Yo, why are there so many boxes?
03:38They just keep on coming, like, more and more, in more pizza boxes.
03:42How many more boxes?
03:43Get out of here.
03:44Going and going.
03:45Man, it's getting busy in here.
03:47I'm, like, getting, like, PTSD flashbacks from work, because I work with pizza.
03:50This is crazy.
03:53Each team has seven pizza pans featuring different pizzas you'll all be cooking.
03:59You'll get a chance to fill out those pizza pans with five additional ingredients from
04:05somewhere inside these pizza boxes.
04:09Understood?
04:10Yes, chef.
04:11Nadia.
04:12Who would you like to go up against?
04:13I'm going to do Valentin, chef.
04:14Valentin.
04:15Select a pizza you'd like to make.
04:17I think we'll go to the clams, chef.
04:19Clams.
04:19I have not had a clam pizza before.
04:22But I love to make seafood.
04:23I'm like, for sure I can do that.
04:25Dylan, tell me who you want to go up against.
04:28I'll take Sandra, chef.
04:29Who wants to top their pie with...
04:31Skirt steak, chef.
04:32Mmm, nice.
04:33Kylie.
04:34I'll do Miguel, chef.
04:35Who chooses...
04:36Let's go chicken thighs, chef.
04:37Miles and Haley will be serving up...
04:39Lobster, chef.
04:41Ooh, notorious.
04:42Get it right.
04:42And it's a showstopper.
04:43Well done.
04:44Gabe goes up against...
04:45Joy, chef.
04:47Who chooses to cook their pizza with...
04:49Brown lamb.
04:50Georgiana.
04:52Johnny G.
04:52We're going to go with, uh, shrimp, chef.
04:56Please.
04:56Cross luck.
04:57Yes.
04:58Thank you, chef.
04:59Okay.
05:00Okay.
05:01So the two punishment pass owners, Maya and Michael,
05:05you guys have got vegetarian.
05:07By default.
05:08This is my worst nightmare.
05:10Last against an Italian and vegetarian pizza.
05:14Do I look like a vegetarian?
05:16And your time starts now.
05:22Let's go.
05:23Ow!
05:24We're stepping into a pizza landmine, pretty much.
05:26Oh, my gosh.
05:27This is hard.
05:28Get this down.
05:29Watch out.
05:30Lost the shoe.
05:31Japanese eggplant.
05:32If anybody sees some kind of chili, tell me.
05:34As soon as I saw any kind of pepper or cheese, I just grabbed it and threw it up.
05:38Sriracha.
05:39Okay, I want this sriracha.
05:40I need sriracha.
05:41I need sriracha.
05:42Halfway, guys.
05:43Halfway.
05:46Anyone see ricotta?
05:48Ginger!
05:48Ginger!
05:49This could be a WWE match.
05:52Like, we are taking each other down and it's basically fight for your slice.
05:56Anyone see ricotta?
05:57Ricotta, bro!
05:58Get it!
05:59Hey, Gruyere?
06:00Gruyere?
06:01Anyone?
06:01Gruyere, me!
06:02Where?
06:02Coming in, coming in.
06:03Yes, yes!
06:05I love you, baby.
06:08Borgansala, manchego.
06:0915 seconds to go.
06:11Let's go.
06:12Come on, quick.
06:13Crap.
06:14None of this stuff really goes good on a pizza.
06:16Together.
06:17But, hey, sometimes it's not about the choices, it's about the cook.
06:22Three, two, one, and stop.
06:27Oh, my Lord.
06:2930 minutes to cook an exquisite, elevated pizza.
06:32Your time starts now.
06:35Let's go.
06:36Let's go, guys.
06:37Let's go!
06:39Find your tray in the back and get on a station.
06:42Are you guys okay if I take the New York one?
06:44Yeah.
06:44I don't want spinach, though, bro.
06:46It's not gonna look good.
06:47Make it work, dude.
06:48Sometimes you don't get what you want.
06:49You get what you get.
06:51I need, like, the quickest way to open these clams.
06:53What's in there?
06:54Duck doll.
06:55Ooh!
06:57Balancing, talk to me.
06:58We're gonna do a bechamel for the bottom.
07:00Then we're gonna steam the clams in some white wine with the shallots and garlic.
07:04I grew up making pizzas.
07:05My first job at 14 years old was at a pizzeria.
07:08I put the liquid in the bechamel instead of the milk.
07:11My biggest challenge is gonna be making the sauce.
07:13I wanna make a nice clam velouté.
07:16When you're done using your cutting board, flip it over.
07:18You'll have the clean side to shape your dough on, right?
07:21Yes, chef.
07:21Yes, chef.
07:23Sandra, do you have any tips for focaccia?
07:25Should I put it in a square?
07:26You can put it in a square.
07:27If that's safer bet, then do that.
07:29I don't...
07:30Okay.
07:30I'm struggling here.
07:31Sandra!
07:32Oil the pan, right?
07:33Oil the pan, babe.
07:34Sandra's just look good.
07:36It's a pizza challenge.
07:37And everyone knows I come from the number two pizza restaurant in Connecticut.
07:41So there's gonna be a ton of questions.
07:44Sandra, sourdough dough?
07:45Is there anything I need to know about or just...
07:47It's not forgiving.
07:48How should I do my crust?
07:51Uh...
07:51Huh?
07:52How long do you think this is gonna cook?
07:54Hailey, every two seconds.
07:55Oh, Sandra.
07:56Sandra.
07:57Okay, Sandra.
07:58I have dill and I have fennel fronds.
08:00Do you have any recommendations, Sandra?
08:02Sorry, what was that?
08:03Any recommendations?
08:04For what?
08:05This.
08:07I'm trying to focus.
08:08I'm trying to, like, make my pizza.
08:10And I, like, just cut my steak wrong.
08:12I'm, like, stressing about how I'm gonna even put this pizza together at this point.
08:17Sandra.
08:18Sandra.
08:19Sandra's been finally knowing my name.
08:21Guys, just under 12 minutes to go.
08:24Bro, I need your help, bro.
08:25I need your help.
08:26I need your help.
08:26I need to do mine, dude.
08:27Johnny G, cut this up for me.
08:29Here.
08:29Cut that up for me.
08:30Thank you.
08:30Yup, chop it.
08:31Thank you, bro.
08:32I don't like Miguel anymore, but it's a team game.
08:35It's not gonna be the prettiest I'm gonna try to salvage it.
08:36It's fine, it's fine, it's fine.
08:37Just salvage it for me.
08:38As Johnny and Miguel toss their differences aside, in the red kitchen, Georgiana is bringing
08:44the heat with her pizza.
08:46Fire.
08:46I'm going spicy.
08:48I know shrimp doesn't have a lot of flavor, so I went spicy, full, 100%.
08:52That gas.
08:55Down.
08:56Throwing in.
08:57I have made pizza before, so I'm not really worried about this challenge.
09:01Nah, more.
09:03More, more, more.
09:04Oh, my God.
09:06You're me right now.
09:07I just completely screwed up.
09:10Okay, start over.
09:11Get one more going.
09:12Right now, it's really just a test against time for me.
09:15Five minutes to go, guys.
09:17Five minutes.
09:18Anybody have an extra dough?
09:20While Joy needs more dough, Johnny's plate is overflowing.
09:24Hey, guys, somebody's gotta help.
09:25Hey, can you help me with this?
09:26I got you, I got you.
09:27Thanks, girl.
09:28Watch my pizza, man.
09:29Ooh, that's a heavy toppings.
09:31I kind of filled my pizza like a chess board, and so there was no missing spots.
09:35I believe you can get it off.
09:36Oh, let's go.
09:37Get it in, Miguel.
09:38Get it in.
09:38Yes, chef.
09:39Come on.
09:39It's gonna have to work.
09:40Yeah, yeah.
09:41Golden brown delicious, but not burned.
09:43Let's go, let's go.
09:44Come on, guys.
09:45You all feel good, everything in the oven?
09:47Two minutes, ladies.
09:48Two minutes, let's go.
09:49Dude, this is not getting done.
09:50Ooh, I like that.
09:51Nice.
09:52Don't burn it.
09:53Don't drop it.
09:54Your boy's the only one that did a charcoal.
09:5590 seconds, ladies.
09:56Is there an oven open?
09:58Is someone using this?
09:59Oh, gosh.
10:01We do it like 9,000 times.
10:04Yeah, I got a hole.
10:06Guys, we gotta move.
10:0730 seconds to go.
10:08Let's go, let's go.
10:09You good, Johnny?
10:10Yeah, yeah, yeah.
10:11Valentine, your pie looks sexy, dog.
10:12Let's go.
10:13I think that's good.
10:14Ten.
10:14Okay.
10:16Nine, eight, seven.
10:17You got it.
10:17We gotta go, Joy.
10:19Five, four, three, two, one.
10:24Oh, my gosh.
10:30You good, Johnny?
10:31Yeah, yeah, yeah.
10:32Yeah, yeah, yeah.
10:33Let's go.
10:34I think that's good.
10:35Okay.
10:36Nine, eight, seven.
10:39We gotta go, Joy.
10:40Five, four, three, two, one.
10:45Oh, my gosh.
10:45And serve.
10:47Good.
10:48Wow, Joy.
10:49You good, thank you, bro.
10:52Here to help me judge your incredible pizzas today are two pizza powerhouses.
10:59First up, he's the executive chef of Connecticut's iconic...
11:02Oh, my God.
11:03Sally's a beat.
11:04Oh, my.
11:05Brett Lunsford.
11:06You know their pizza if you live in this area.
11:08You've heard of it.
11:09It's unbelievable.
11:10Top dog.
11:11Second to New York.
11:12And he's the owner of La Bigga.
11:15In fact, he's an icon in his own mind.
11:18Mourinho.
11:20This guy knows his pizza.
11:22Welcome, James.
11:24Oh, man.
11:25Good to see you.
11:26Mourinho.
11:27I didn't know that Mourinho was pizza chef, but based on his accent, I think he definitely
11:31knows a thing or two about pizza.
11:33Brett, congratulations on your new location right here in Foxwoods.
11:36How cool is that?
11:37Thank you.
11:37Very exciting.
11:38Amazing.
11:38Listen, you've definitely earned that.
11:39Fantastic reputation.
11:40Thank you.
11:41Well done.
11:42Right, up first, lamb.
11:44Let's go.
11:45Joy and Gabe.
11:47I know in my heart that that pizza doesn't have enough color.
11:50It looks pale.
11:51And I've just kind of accepted the fact that it's going to be underdone.
11:55I have a Greek-inspired pizza with a Fresno pepper-infused tomato sauce.
12:00It's got grilled fennel on top, as well as some lacinato kale.
12:04How long have you had that in the oven for?
12:06Uh, two minutes, chef.
12:11This is way under.
12:14It's like, my God, it looks anemic, right?
12:16You know and I know.
12:17Yeah, I know, yeah.
12:17Okay, so, yeah, I'm not going to taste that.
12:19I'm sorry.
12:20Way undercooked.
12:21Insert Chef Ramsay meme of it's raw.
12:25It's raw!
12:26I'm surprised he didn't say it's raw, honestly.
12:29Um, Gabe, please, uh, pass your pizza to Chef.
12:32Thank you.
12:33We have a spinach, Joe.
12:34Uh, your sauce is a San Marzano sauce with collaborating chili oil.
12:37I cooked down my ground lamb with pancetta for extra fatness.
12:41I thought the flavors went really well together.
12:42It was balanced, there was texture, there was still the crispy bits of pancetta in there.
12:46I love gorgonzola.
12:47The flavors are really, really good.
12:49Uh, it's exciting.
12:50Great job.
12:51Joy, what a shame.
12:52We'll cast our votes.
12:56Good job, Gabe.
12:57Good job.
12:58That's a throw up.
13:00Right, so the battle of the clams pizza.
13:03That's Latino.
13:04Come on, Nadia.
13:04You got this.
13:05You got this girl.
13:06Next up, it's a New Haven classic and Nadia is serving the judges...
13:11A breaded clam pizza.
13:13I did a quick pickle and the Fresno chilis on top.
13:15I got the clams but I didn't get the chili.
13:18I would like to see a little bit more char.
13:20It looks a little light.
13:22While Valentin presents...
13:24A New York style pizza.
13:25The sauce is going to be like a clam chowder veluté.
13:27It's mozzarella, finished with a little bit of manchego and chives.
13:31I do like this char.
13:32We always say it's charred, not burnt.
13:34No, I agree.
13:35Delicious combination works beautifully.
13:37Both back in line, please.
13:38Let's go.
13:38Okay, judges, red team or blue team?
13:41Here we go.
13:45Ooh.
13:45Nice.
13:46Come on.
13:46Good job.
13:48Thank you, chefs.
13:48Good job.
13:49I am absolutely thrilled right now.
13:52I am a huge fan of Chef Brett and he loved my pizza.
13:56It's going to make me cry.
13:57Up next, the battle of the veggie.
14:00Thank you.
14:02Maya hopes to win the point against Mike with her.
14:05Sriracha brussel pizza.
14:06On the bottom, I did a sriracha alfredo.
14:08Shaved brussel sprouts very thin.
14:10You're really smart with putting alfredo on the base of that pie
14:12because it adds a creaminess that sometimes vegetables are really longing for.
14:17Please, Mike.
14:18Pass it over and explain to chefs what you have done.
14:21Starting with a whipped ricotta on top of the dollops.
14:25I did fried eggplant, blistered cherry tomatoes, a homemade balsamic glaze.
14:29Mike, it tastes delicious.
14:30Really nice, smart combination on the select.
14:32I'd go a touch less of the whipped ricotta, but a really strong effort.
14:36Mine looks gorgeous.
14:38Maya's like, it just looks like a standard veggie pizza.
14:45I just got three.
14:46Sorry, Mike.
14:48Georgiana aims to defeat Johnny in the battle of the shrimp pizza with a...
14:52Sesame crust of Cajun shrimp and then Italian sweet sausage.
14:56Wow.
14:56Spice forward.
14:57Yeah.
14:58The spiciness is right there without over burning my mouth.
15:01It's really good.
15:02Well done.
15:02Thank you, chef.
15:03Johnny G, please slide it forward and describe your pizza to Chef Brett.
15:06Let's go.
15:06So I have a San Marizo tomato salsa with a little bit of Calabrian chilis,
15:10a tempura battered oyster mushroom, and then you have blackened shrimp.
15:13A lot of bold flavors.
15:14I don't know if it was, like, a harmonious, like, moment.
15:17And the judges choose.
15:19Yes!
15:22Right, next up, battle of the skirt steak pizza.
15:25Let's go.
15:26Sandra and Dylan.
15:28Sandra.
15:29Okay.
15:29Dylan, slide it forward, please, and explain to Chef.
15:32I have a sourdough crust for you with pickled shishito peppers,
15:35a little bit of sour cream garlic drizzle.
15:36The combination of flavor is absolutely spot on.
15:39Yeah.
15:39Pretty good.
15:40Right, please, Sandra, describe your pizza to Chef.
15:42Thank you.
15:43A sourdough pizza.
15:44My steak, they are a little bit of bigger pieces.
15:46That is an inspiration from my nonna,
15:48because she tends to do bigger pieces of protein.
15:50I wish you'd done something a little bit more creative
15:51with the shredding of the steak.
15:53And it needs a touch more sauce, I think, for me.
15:54A touch too dry.
15:55And the point goes to...
15:59Great job, Dylan.
16:01I take full accountability for not cutting my steak properly.
16:03I just think that some people here, Haley,
16:06should stop leeching on people.
16:08Up next, the lobster pizza. Let's go.
16:10Miles hopes to claw his way past Haley with his...
16:14Sun-dried tomatoes, prosciutto,
16:16and then I put some creme fraiche to act like cheese.
16:18I will spread maybe the ingredients out,
16:20because they all went into the middle,
16:22so the middle was super wet.
16:24Haley fires back with...
16:26A chili garlic and Gruyere white sauce,
16:30grilled portabellos,
16:31and I finished it with some arugula.
16:33Mushrooms were meaty.
16:34Yeah, nice bite.
16:35I thought the flavors came through delicately.
16:37And the winner of this round is...
16:433-3.
16:45Here we go, final round.
16:47Chicken.
16:47Bring us home, Papa.
16:49Bring us home.
16:49Miguel and Kylie, let's go.
16:51Yes, Chef.
16:52Pass that forward to Chef, and explain what have you done.
16:54It's corn mascarpone.
16:56I went with the charcoal crust to really bring out those grilled flavors.
16:58This looks like it was made in Hell's Kitchen, for sure.
17:01You know, there's deep, dark, smoky flavors.
17:03This is a dark pie.
17:05I think that could have been done another 30 seconds in the oven,
17:07a little bit more blistered.
17:08Kylie hopes to steal the win for the red team with her.
17:12New York salad crust.
17:13On bottom, I did a lemon whipped ricotta,
17:14duxelle, and I did chicken thighs, tossing the homemade pesto.
17:17I think the pesto combination is not over the top.
17:19It's a really nice balance.
17:21I don't know if it needs duxelle.
17:23Maybe one step too much.
17:24Back in line, thank you.
17:25Maybe the hardest one.
17:26Uh, yeah.
17:27Come on, baby.
17:28Fragrant and delicious.
17:30Judges, here we go.
17:31Final round.
17:32It is a tie, 3-3, and this is gonna break it.
17:36I'm sorry, Miguel.
17:37It looked a little undercooked.
17:39I'm feeling hella confident, and it's the ladies' turn to start winning.
17:42Three.
17:43I'm scared.
17:44Two.
17:46I have a lot of guys behind me that really want me to pull this through for them.
17:52One, let's go.
17:55Yes!
17:57Oh, my God.
17:59This sucks.
18:00It's a great feeling.
18:01Bringing it down through the wire and being the one guy that, you know, brings it home
18:05for us.
18:06Oh, man.
18:08You can't beat it.
18:09Well done.
18:11All of you join me in thanking these two incredible judges.
18:15Thank you.
18:16Chef Brett, everybody.
18:17Let's go.
18:18And a big thank you to Mourinho as well.
18:20Thank you, Mourinho.
18:21Thank you.
18:22Thank you.
18:23Thank you.
18:24All right.
18:25Blue team, listen up.
18:27Maya, please pay attention because you may want to join them on this special experience.
18:31First up, an exclusive private meal at one of Foxwood's newest gems, the Bedford by the
18:39amazing Martha Stewart.
18:40Let's go.
18:41It'll be elegant.
18:41It'll be chic, just like Martha.
18:43Then recharge your batteries with the most incredible spa day at the Norwich Spa here
18:50at Foxwood's.
18:51You'll soak in a nice warm dacuzzi.
18:53There's a pool and then a muscle-melting massage.
18:58Oh, yes.
19:00Red team, listen up.
19:02All of you are going to be breaking down lobster by hand.
19:06Oh, boy.
19:07Twisting those claws apart, scraping out the knuckles, getting every ounce of flesh and
19:12and preparing that lobster ahead of tonight.
19:15So, Maya, you have the punishment pass.
19:18What will it be?
19:19I'm going to go in the water today, Chef.
19:21Swim in the pool.
19:22Yes, Chef.
19:23Good for you.
19:24About time.
19:25Yeah.
19:26If I hear spa, I'm going.
19:27Period.
19:28You're telling me I can go eat a great lunch, get in a hot tub and get a massage.
19:34Yeah, I'm in.
19:35Who are you going to pick from the blue team to do the punishment?
19:43I'm going to pick.
19:47Where the I put my spoon at?
19:50It's raw.
19:51Melka.
19:52Yes, Chef.
19:53The lobster is raw.
19:56Come here, madam.
19:58Come here.
19:58Just touch it, will you?
20:00I just took it out the pan.
20:01Put it down.
20:03Look at me.
20:04Look at me.
20:06Out.
20:07Get out.
20:11I'm going.
20:12Madam, madam, madam.
20:15Yes, Chef.
20:16Take your jacket off and off.
20:18No, Chef, don't say that, please.
20:20Chef, please.
20:22Chef, please don't say that.
20:25Oh, my .
20:26God.
20:28Maya, who are you going to pick from the blue team to do the punishment?
20:35I'm going to pick Miguel, Chef.
20:37Miguel.
20:39Why Miguel?
20:40I think there's been some issues on the team, and it might be good to separate for a bit.
20:44Playing a little Mother Teresa there.
20:46I love that.
20:46No bad blood.
20:47Nah.
20:48It's a competition.
20:49Miguel, swap over into the red team.
20:51A lot of people seem to get themselves down to the dump.
20:54When bad things happen, you know, I see it as you can't have the good without the bad.
20:59Head to the dorms, guys.
21:00You've got a big day.
21:00Let's go.
21:01Well done.
21:02Yo.
21:04Oh, my God!
21:07Oh, yeah!
21:08Wee!
21:09Yo, we're going to go home with boxes.
21:11Ooni pizza ovens.
21:13Good job, Maya.
21:15Woo!
21:15Are you kidding me?
21:17Two, one.
21:19Woo!
21:20That was it!
21:20Yeah!
21:24The lobster is, it's tedious.
21:37Pulling the meat out of every single little knuckle, every single little foot, like, that's just time consuming.
21:44It's just a waste of time, not gonna lie.
21:55Oh, man.
21:57Look at that!
21:58Yeah, look at that!
21:58This looks insane.
22:02Maya, thank you for joining.
22:03Thank you for having me.
22:04It's a pleasure to have you.
22:05I feel for my girls right now.
22:06You don't gotta lie.
22:07No, you don't, Maya.
22:08No, you don't gotta lie.
22:09But this is pretty nice, though.
22:11Just come to our team if you ever want to win.
22:14How mad do you think the red team would be if you stayed in the red team?
22:16We would rock, bro.
22:18We would be kicked out of your room for sure.
22:20Man, we would lose it.
22:20They'd lose it, bro.
22:22See what it feels like being the blue team?
22:23I don't know.
22:24It feels like royalty.
22:27This is not bad, guys.
22:29Let's rejoice for that, huh?
22:37Yeah.
22:39I've always tried to remain optimistic in any situation because positivity is a cure for a lot of things.
22:45I'm here to chit chat.
22:46I'm here to hang.
22:48Y'all vibe with each other, right?
22:52Y'all are all friends here, right?
22:58I'll take that as a no.
23:01The red kitchen is a little different.
23:03They're not as friendly with each other as I was expecting.
23:07Are y'all having fun is the real question.
23:11It doesn't seem like it.
23:22Feel the gems.
23:25This is huge for everybody on the blue team because we're always go, go, go, go.
23:29And so today was just amazing.
23:30How pissed the girl is.
23:32Thank you so much.
23:33Thank you so much.
23:34Thank you so much.
23:34Thank you so much.
23:36Thank you so much.
23:37Not having Miguel there sucks because, like, he got us there.
23:40But that hot tub when I went in there, oh, I kind of forgot about everything.
23:54Massages are overrated, am I right?
23:57Miguel is goofy and he comes over and he wants to make everybody feel happier and positive, but he hasn't
24:04done four of these punishments.
24:06I don't know if anyone wants to chit chat right now.
24:09And we're not really having it.
24:10I knew I was going to be the one picked for the punishment.
24:14Why?
24:15I have a gut feeling.
24:17Or they just don't like you over there.
24:19I didn't say that actually in my head.
24:21I was like, shut up.
24:28Let's go, baby.
24:29Let's rock and roll.
24:30With a tedious punishment and a rewarding spa day in the rearview mirror.
24:34Hello, ladies.
24:36Miguel and Maya are now back with their teams.
24:42Ready to do battle again in tonight's dinner service.
24:45Red team on three.
24:46One, two, three, red team.
24:49Marino, open the doors. Subito.
24:52Marino.
24:53Yes, Chef.
24:53Open Hell's Kitchen, please. Let's go.
24:54Subito.
25:05With the few lucky enough to have a reservation.
25:08Tonight's dinner service at Hell's Kitchen is an experience they won't soon forget.
25:13Cheers.
25:14I love you.
25:15I love you too.
25:16Dining tonight at the chef's table in the blue kitchen is the original human beatbox, Dougie Fresh.
25:25See that?
25:26That's like this.
25:28Hey, how are you guys doing today?
25:29How you doing, brother?
25:30Very happy to have you here.
25:31I hope you guys are doing.
25:32My preference.
25:32Come on, man.
25:33Come on, boys.
25:34Come on, boys.
25:35That's some good food, right?
25:36I got to do the Dougie in there.
25:39Wow.
25:40This is nice.
25:41Awesome.
25:42And over in the red kitchen, it's comedian and actor Matt Rife.
25:46Ladies, welcome the chef's table in, please. Let's go.
25:48Yes, Chef.
25:49Hurry up. Let's go.
25:49I saw you in Orlando recently.
25:51Oh, no way.
25:52Thank you.
25:52My pleasure. Thank you, guys.
25:53Oh, my God.
25:55I love Matt Rife, dude.
25:58I love him.
26:00Are you scared of him?
26:01What's going on?
26:01They're great, man.
26:03They're so sweet.
26:04Can you cook if I need you?
26:05Of course.
26:06I love that.
26:07I'm Dougie's chef.
26:08Awesome.
26:09On order.
26:10Here we go, ladies.
26:10Very best of luck.
26:11Four covers, 722.
26:13Two risotto, two scallop.
26:14Heard?
26:14Yes, Chef.
26:15Give me your time, please.
26:16Six minutes, Chef.
26:17Six minutes, heard.
26:18I'm feeling really good about the fish station.
26:21How's it looking?
26:22Let it sit there and it will steep and we're good.
26:24I think I performed well under pressure.
26:26Something about just the anxiety I try and channel through the cooking.
26:31So I'm hoping to just keep on doing that.
26:33Two risottos.
26:34They got two minutes.
26:35Hey.
26:36Drop scallops.
26:37Two minutes, yeah?
26:39Come here.
26:40Come here.
26:40Come here.
26:42Hi, Elise.
26:44Her hand was over Joy's hand and Joy's pan was over her hand.
26:47And there was just so much that I was like, what the ?
26:50Going on on fish station.
26:54Come on, Kylie.
26:55Please, Joy.
26:56Come on, let's go.
26:56Walking the lobster.
26:58Coming down.
26:58The lobster, Chef.
27:00I'm just waiting on the two scallops.
27:01I need 30 seconds on those, Chef.
27:04Don't up the scallops is all that was going through my head at dinner service tonight.
27:09Just don't up the scallops.
27:11Walking scallop.
27:13Walking scallop hurt.
27:14One scallop.
27:15Good risotto.
27:16Peach-free cooked.
27:18Huh?
27:20Kylie.
27:21Please, something will be good.
27:22Please, something will be good.
27:32Lobster, Chef.
27:33Walking scallop.
27:35Walking scallop hurt.
27:36One scallop.
27:37Good risotto.
27:38Peach-free cooked.
27:40Peach-free cooked.
27:41Red team!
27:46The lobster, overcooked and raw on the same frickin' table.
27:52And I've got scallops here that I've cooked and raw the next.
27:56It's our first table.
27:58Come on, ladies!
27:59Let's go, ladies. Let's go. Here we go.
28:01We are better than that.
28:04I cook beautifully scallops for SIG DISH and I'm out here.
28:07Scallops, like, you know, like they're dog toys.
28:11You're good, girl.
28:12If it's not right, it's not right now, yeah?
28:15Yes, chef!
28:18I'd order four covers, table 11, Make Your Wish Foundation.
28:21Don't this up.
28:22Two risotto, one scallop, one pizza.
28:23Yes, chef!
28:24Four and a half on the two Rizzo.
28:26So my station tonight is hot apps and I'm excited.
28:29I'm fired up.
28:30Rock and roll, fellas. Let's go.
28:32Risotto is not really, uh, not my biggest strong suit,
28:35but I just want to prove to the world that I truly can run any station.
28:38Fucking two Rizzo!
28:40Pizza, let's go.
28:43Our blue team, Valentin, of all people. Yeah, come over.
28:46Yes, chef.
28:46I understand the word caramelized and crispy, but that's too much.
28:49I said VIP. Come on.
28:51Yes, chef.
28:51It was definitely charred too much.
28:53It needs to be spun, right? Every 30 seconds.
28:55Yes, chef. Come on, man.
28:56This is very frustrating right now.
28:58I need to re-fire one immediately.
29:00Valentin, let's go.
29:02Re-fire pizza, chef.
29:04Go, please. Go.
29:06Sorry for the long wait. Enjoy your appetizers.
29:09Right, on order. Two covers, yes?
29:11Yes, chef.
29:11Max, chef table VIP. One risotto, one pizza.
29:14Yes, chef.
29:15Pizza going in a bit.
29:17Sandra has been raving about pizza.
29:20Come on, two minutes on pizza.
29:21Two minutes, two flat.
29:22She is the pizza girl.
29:23Like, she should know exactly what she's doing.
29:26Maya, we're going to need to redo that one.
29:28I messed it up.
29:29Free fire, one flat, one risotto.
29:31Give me five minutes, please, to pass.
29:33Wait, free fire.
29:35You want me to switch? You got it.
29:36I got it.
29:37You're good. Deep breath. That's okay.
29:39Girl, don't worry about it.
29:40Let's just get these in and get these out.
29:42Throwing in pizza.
29:52It's not my day.
29:54I'll eat it for a disco.
29:56Risotto pizza VIP, yes?
29:57Yes, chef.
29:58Free fire. We got four minutes.
30:00What happened to the pizza?
30:00I slipped, chef.
30:02Come on.
30:03I'm not on the ball today.
30:04My A game is not on.
30:06And I just want to make a comeback from this,
30:08because this doesn't define me.
30:10Walking.
30:11Lobster walking.
30:12All right, walking risotto.
30:14Lobster, chef.
30:15Thank you.
30:16Chef, there's a hair on this pizza.
30:19Oh, sorry.
30:20It's a hair.
30:21Ladies, come here.
30:22Yes, chef.
30:24This is not possible.
30:25This is for Matt.
30:26There's hair in the pizza.
30:28And it's blonde.
30:30Where's that coming from?
30:35I was nowhere near there.
30:37I don't know how the I got my hair in my pizza.
30:40Come on, for the fourth time, please.
30:42Yes, chef.
30:43I ordered hair in the pizza, to be fair.
30:46While Sondra hopes to bounce back from her nightmare on the pizza station.
30:50I would have still ate it.
30:51The blue team is trying to build on their early momentum.
30:54Guys, let's go.
30:54Scallops Cave.
30:55Let's go.
30:55Right now.
30:56You can take this one.
30:58Pizza, chef.
30:59Go, please, John.
31:00Let's go.
31:00Wow, those pizzas are flying out.
31:02The blue team has their appetizers flying out of the kitchen.
31:05Delicious risotto, Johnny G. Well done.
31:07I only do the meatballs when I'm home.
31:11And are moving on to their first order of entrees.
31:14Don't order four covers table two, yes?
31:15Two halibut, two strips.
31:17Yes, chef.
31:18Ike, you'll be good in three now?
31:19Three.
31:20All right, dropping my strip.
31:23The service is going really, really well.
31:25You good?
31:26Yeah, I'm good.
31:27You're kind of like in a synchronized dance.
31:29It's like a ballet, almost.
31:38It's a melody, and it's when you come together.
31:45Behind your door.
31:46Behind, behind.
31:47Halibut garnish, hot pan, chef.
31:51Just get it done.
31:53And there's no issues there, is there?
31:55It's good.
31:56Keep it going, blue team.
31:58Back in the red kitchen.
32:00Chef, let's go.
32:01Good, chef.
32:01No hair.
32:02After a few early struggles.
32:04It looks clean.
32:05The red team has now delivered most of their appetizers.
32:09Oh, it's so good.
32:10And are now hoping for a smoother ride on entrees.
32:13Halibut chicken, salmon, lamb, yes?
32:15Yes, chef.
32:15You guys ready to walk?
32:16Yeah, I'm walking.
32:17No.
32:18No, I need a minute.
32:19It's still raw.
32:20I need five minutes.
32:23Walking lamb garnish.
32:25OK.
32:27I just don't think our team is communicating with each other.
32:29People are saying things, and nobody's listening.
32:31Walking halibut.
32:33Walking chicken, walking lamb.
32:35You guys need to talk to me about salmon.
32:36I still need a minute.
32:38You're not listening.
32:38I said I was walking.
32:40I said I was walking.
32:41The communication was not there, especially on Joy's side.
32:45Where's the salmon?
32:46It's coming in five, chef.
32:47Five.
32:48Five minutes?
32:49Yes, chef.
32:50Oh, come on.
32:51Come on.
32:52No, bro.
32:53For fuck's sake.
33:01Where's the salmon?
33:03It's coming in five, chef.
33:04It's coming in five.
33:05Five minutes?
33:06Yes, chef.
33:07Oh, come on.
33:08No, bro.
33:10For fuck's sake.
33:13All of you, come forward.
33:14Joy, is this a joke?
33:18No, no.
33:18Five minutes.
33:19What do we do with these three?
33:22Mourinho, five minutes for the salmon.
33:25My apologies.
33:26Let's go.
33:27While the red team waits for Joy's re-fired salmon.
33:31I got it, I got it.
33:32The blue team continues to have one of their best services.
33:35OK, walking at 15.
33:37And are pushing out entrees.
33:39Miguel, walk lamb.
33:40Behind.
33:40Behind.
33:41Hey, good work, boys.
33:43Good, good communication.
33:44That lamb look OK, Miguel?
33:45It hasn't been cut, chef.
33:46I'm sure it'll be fine.
33:47The first thing you want to do when you're walking
33:49up protein, Chef Ramsay, is put it down, go straight back,
33:52and just, like, watch.
33:54You're like.
33:58We're good, we're good, we're good.
33:59While the blue kitchen is in a state of bliss.
34:02Nadia, did you already do one lamb, two wellies?
34:04Wait, no, no, no.
34:05The red kitchen is in a state of confusion.
34:08The one lamb and the two wellies are not together.
34:10OK.
34:10One lamb is with two salmon, two wellies are with two
34:12halibut.
34:13OK.
34:14They haven't walked the halibut, so walk the lamb.
34:16I can't keep on sending bits of this and bits of that.
34:19It's so incomplete.
34:20These are two tops.
34:22I'll just send one lamb, and there's three entrees missing.
34:25Two salmon and one more lamb.
34:26Just so you know, nothing else going on.
34:28That's how far behind we are.
34:30How long salmon?
34:32Salmon, I need four minutes.
34:34I'm not going to walk the welly if they're not ready for it.
34:37The welly goes with that salmon, so.
34:39No.
34:40The welly goes with the lamb.
34:42How long for the salmon?
34:44I need three minutes, Chef, walking Wellington.
34:48Bro, communicate.
34:49Tell me that you're walking to Wellington.
34:51Why would you do that?
34:53Damn.
34:53Why are y'all so quiet, bro?
34:55I was really trying to, like, hold myself together, trying to, like, talk.
34:59Nadia wasn't ready with the Wellington garnish.
35:01Okay, so then you need to communicate with this.
35:03You should say something.
35:04Say something.
35:05It's okay.
35:05It's okay, guys.
35:07What?
35:08How long on that welly?
35:09Do you have a timer?
35:11There's no welly in there.
35:12We were supposed to fire two wellies.
35:14No, I already brought him up.
35:15That's why she's upset.
35:16Are you sure that's not another one that walked in?
35:18There's just so many tickets coming in at the same time.
35:23You lose track of what you're firing and what he's asking.
35:25And it's just, ugh.
35:27Well, I'm gonna get them ready just in case, so.
35:29We started getting flustered, and we start forgetting where things go,
35:33and when they go there.
35:35And it was just too much.
35:36Let's come back to two salmon, two Wellington, yes?
35:38We need, like, 15 minutes, Chef.
35:4015?
35:41Did we forget to put them in?
35:42I think so, Chef, yes.
35:43You think so?
35:44You two, come here, please.
35:46Nadia, come here.
35:47Come here, all of you, come here, come here.
35:48Come closer.
35:49I am lost for words.
35:51Get out.
35:55Sorry, you guys.
35:56Thank you.
35:59Hey, ladies.
36:00Come back to me with two names that you think your team
36:04could be stronger without.
36:05Good news is you're sport for choice.
36:08I'm so tired of losing.
36:09I'm tired of hearing all the same stuff over and over and over again.
36:13Joy, Kylie, and Hailey, any of them could go up for elimination.
36:17Can I start?
36:17Nope, I'm going to go.
36:19It's either one of you three.
36:22I communicated with you guys all night.
36:24I was loud.
36:25You weren't listening.
36:26You walked something way too early.
36:28I don't know what was going on with you and the scallops.
36:30Don't know what was going on with you and the salmon.
36:32All I needed was for you guys to communicate back with me,
36:35not walk food too early, make me look stupid.
36:38I was under the impression that I had already walked,
36:40but the communication was there.
36:41Everything was fine and everything was sent on time.
36:43I rebounded on the scallops.
36:45Lobster too.
36:46Lobster was joy.
36:47But it's fish station.
36:49It's whatever.
36:50I wasn't looking for somebody to like blame themselves.
36:52I'm just saying like, it looked like you two were all over the place.
36:55So who's going up?
36:56Maybe fish?
36:57I say fish.
36:59I say you're and Kylie when the station goes down and it's both of you.
37:03I'm scallops.
37:04Oh.
37:05I'm just pissed off.
37:06I don't think Kylie should be going up tonight.
37:08She had a service, but she is a strong ass chef.
37:12I didn't really speak up about who was putting themselves up at elimination tonight.
37:15I don't want Kylie to go.
37:16And I'm sorry, Hailey.
37:17You've been up since day one.
37:19I'm sick of this.
37:20You're hardly communicating all the time.
37:23You're constantly leeching onto every other person on this team.
37:26And I'm sick of it.
37:27I am sick of it.
37:31You're trying to find someone who you know knows the setup.
37:33No one knows the station.
37:34I literally don't do that.
37:36It just feels like you're just constantly leeching.
37:37It's like Kylie, she shows.
37:39So why didn't nobody come and talk to me about this?
37:41You are blaming her for not picking it up.
37:43That's not fair with nobody.
37:45Okay, Georgie.
37:46This is.
37:46Yeah, listen.
37:47You don't go with somebody's throat like that.
37:49One second.
37:49One second.
37:50I think things were building now.
37:51One second.
37:52The thing is, we all have to, we all have to say that we are noticing that.
37:55Yeah?
37:55Yeah.
37:56Tell me the other times besides the Wellington that I had to stay in.
37:58Well, when do you take accountability is what I want to know too.
38:00When have you ever taken accountability?
38:02Kylie did not fail tonight as bad as Fish did.
38:04Period.
38:05End of conversation.
38:05Because she's always been supporting, yeah?
38:07Fish station went down.
38:08It did go down.
38:09Okay, so Fish station should go up.
38:10He said pick two people that you can do better without.
38:13Yeah.
38:13Kylie's not one of those.
38:14If Kylie goes home and she stays, are you guys going to succeed?
38:38Tonight, red team, grade A to grade F.
38:44Red team, did you come to a consensus?
38:46Yes, chef.
38:46Maya, red team's first nominee and why?
38:49Our first nominee is Joy, chef.
38:53Joy.
38:56Why?
38:56The fish station went down tonight, chef.
38:59And it seemed to be some confusion and miscommunication leading, chef.
39:05Second nominee.
39:09Our second nominee, chef, is Kylie.
39:14Kylie.
39:16She was the second on Fish station, but no one seemed to save the station, chef.
39:24Okay, Joy, Kylie, step forward, please.
39:31Joy, why did you deserve to stay in Hell's Kitchen?
39:33I have a voice.
39:34You've heard my voice.
39:35And I know that you know that I know flavor.
39:37I can cook and I can lead.
39:39So I believe I deserve to stay here.
39:42Kylie.
39:44The scallops were consistently cooked.
39:48Unfortunately, only on one side.
39:51What the happened to you tonight?
39:53I got flustered, chef, and it got the best of me.
39:56Fish station started going down, and I started going down with fish.
39:58Joy, why should you stay over Kylie?
40:00I have the creativity, and I have the voice to lead.
40:05Kylie, why should you stay over, Joy?
40:06I still have leadership skills, chef.
40:08And I still have more in me to fight.
40:10And this was just one piss-poor service of mine.
40:12And I still have so much more to fight in me.
40:16My decision is.
40:26Joy.
40:27Your time in Hell's Kitchen is done.
40:30Sorry for that.
40:30Give me a jacket, please.
40:39Thank you.
40:40Good night.
40:44I think what surprised me was just how intense the competition is.
40:48Everybody in there is really talented.
40:49But this means a lot for me and my family.
40:52I know that they're proud of me.
40:53And it took a second to get there.
40:54But I'm going to be more confident after this.
40:57I learned that all it takes is for you to believe in yourself.
41:01And that's all that matters.
41:04Kylie.
41:05Yes, chef.
41:07If you have a voice, you better start using it.
41:10Yes, chef.
41:10And quickly.
41:11Yes, chef.
41:11Thank you.
41:13All of you, listen carefully.
41:16Tomorrow, I'm going to be entrusting you with something so important that, honestly,
41:21I need all of you at your best.
41:26Get some sleep.
41:27Get out of here.
41:28It's a snapchat.
41:30I'm relieved.
41:31But I don't think I'm the weakest one on the team.
41:33This is the first time I've up in service.
41:35And I'm not going to let this one up define me.
41:37I pull my weight.
41:38I do what I can for this team.
41:40So whatever personal, emotional issues you have going on, go somewhere else with that.
41:45I'm not going to let these girls drag me down with them if they're going to keep on
41:48with their drama.
41:48I don't know what their intentions are.
41:50But my intention is to win the competition and become the head chef.
41:55Tonight, Joy could have been an anchor on the fish station.
41:59But when the storm got rough, she sank the ship.
42:05Next time on Hell's Kitchen.
42:07I think this is one of my favorite cooks of a protein.
42:09Will the success of one chef.
42:11Excellent dish.
42:12Great job.
42:12What the was that?
42:14Drive another chef so crazy.
42:16Sandra's got it.
42:17Make yours look like Sandra's.
42:18That she turns on her at a critical moment.
42:21Can you get me a pastry, please?
42:22I'm sorry, what?
42:23Can you get me a pastry, please?
42:24A what?
42:25A pastry.
42:27Oh my god.
42:29Sandra, does that look cooked?
42:30No, chef.
42:31Somehow it's my fault.
42:33And will those actions lead to an all-out war on the red team?
42:37If they try to say anything to you, literally just lead them in my direction.
42:40Y'all were talking about me.
42:42We literally need to reunite.
42:44Find out on the next episode of Hell's Kitchen.
42:47You're sandbagging everybody.
42:48Ten celebrities remain.
42:50Only seven survived the day.