- 37 dakika önce
Hell's Kitchen (US) S25E03
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00:00Previously on Hell's Kitchen.
00:02What?
00:03What did I go for?
00:04With punishment passes on the line.
00:07Let's go.
00:07The chefs were challenged to cook perfect appetizers.
00:10Who's gonna be first? Come on.
00:12Nadia.
00:12Scallops, roasted beautifully.
00:14Congratulations, well done.
00:16Badass.
00:17And Georgiana.
00:18Delicious, congratulations.
00:19You are in.
00:20Were impressive.
00:22But they were narrowly beaten by Maya.
00:24Lobster beautifully cooked.
00:25Congratulations.
00:26That's the chef.
00:26Well done.
00:27This is a start.
00:28I'm not cocky.
00:30I'm confident.
00:31On the blue team.
00:32I need accuracy.
00:33Let's go, man.
00:34Mike's strategy.
00:34You want to just ride the middle wave all the way to the end,
00:37and then boom, first place.
00:39Paid off.
00:40Beautifully cooked.
00:40Congratulations.
00:42Earning him the coveted punishment pass.
00:45Open the doors to Hell's Kitchen.
00:46Let's go.
00:47During the first dinner service of this historic 25th season,
00:51the blue team's Diego.
00:52Beautifully cooked those Wellingtons.
00:54Yeah.
00:55And Valentin.
00:56Your cooking's been spot on tonight.
00:57Thank you, chef.
00:59I'm so sorry until it's over.
01:01It was a different story in the red kitchen.
01:03I'm nervous.
01:04Jada's nerves got the best of her.
01:06The egg white is like sticking.
01:08Are you blaming the egg?
01:09Holy .
01:10The fish station imploded.
01:11You just said five minutes for the salmon.
01:14I left them in the oven too long, chef.
01:15As Rennie failed to deliver properly cooked salmon.
01:18It's not even pink.
01:20Three times.
01:21Ladies, with me.
01:22Chef Ramsay had all he could take of the red team.
01:24I'm done with excuses.
01:26And I'm done with you lot.
01:27Get out.
01:28At elimination, they nominated.
01:31Rennie.
01:31And.
01:32Jada.
01:33Jada, Rennie, step forward please.
01:34In the end, it was.
01:36Rennie, please take off your jacket.
01:38Whose chances of becoming head chef at Hell's Kitchen Foxwoods Resort Casino went up in flames.
01:47And now, the continuation of Hell's Kitchen.
01:50Red team.
01:51Blue team.
01:51Get out of there.
01:54First dinner service down.
01:56We made it through the entire service.
02:03We're feeling on the top of the world.
02:05We won the first challenge into winning the service.
02:08Big win.
02:09Let's go.
02:09Another win for the blue team, baby.
02:11One, two, three, four.
02:14Miles, what the hell is that?
02:16What are those elbows doing?
02:29After a long day and a late night, the chefs are finally getting some much needed shut eye.
02:35However, their eyes won't be shut for long.
02:39Everybody up.
02:43Everybody up.
02:44Everybody up.
02:45Everybody up.
02:46Miles on the stage.
02:46Hey, get up, man.
02:48Hey, get up, man.
02:49Baby, you saw it.
02:51Let's go.
02:51I roll over, and I see a shirtless man standing there.
02:55And I was like, oh, okay.
02:59Put your bathing suits on.
03:01Baby suits?
03:02This is a cooking show.
03:07Mama, let's go.
03:12Oh, my God.
03:15Let's go.
03:16Rise and shine.
03:17This is crazy, bro.
03:20Slides going this way, that way.
03:22Lazy river.
03:24This looks like a place, you know, I want to just float around, have a pina colada, just...
03:28Good morning.
03:30Good morning, Chef.
03:31Just to take the stress level down a notch, I thought we'd have a little fun this morning.
03:36And what's more fun than the Great Wolf Lodge?
03:40It is nice to have a little bit of fun after last night.
03:44I definitely prefer the smiley, laughing Chef Ramsay, and not the one who's yelling at me.
03:51Now, listen up.
03:52Today, all of you are going to be cooking something that Gen Z would say, it's fire.
03:59Uh-oh.
03:59You'll be cooking sliders.
04:02Yeah.
04:03Yes.
04:04Here's how it's going to work.
04:06Two chefs from each team will cook the exact same protein.
04:11Each team will have four delicious proteins to choose from.
04:15The chefs cooking the same protein will race down these slides together.
04:20And that's where your ingredients will be.
04:27Oh!
04:28Oh, my God!
04:29Oh, my God!
04:31Oh, my God!
04:31Oh, my God!
04:32Sliders sliding down.
04:33Chef Ramsay turns those water slides on.
04:35Mmm.
04:36Come crashing down the burgers.
04:39Oh, my God!
04:41Hell, yes.
04:42There is a different ingredient listed on each of these squeezy burgers.
04:48Let's start off with bison.
04:51Who's cooking the bison sliders?
04:54Head up to the stairs.
04:56Off you go.
04:56I'm actually pumped that we get to do this.
04:59I'm an adrenaline junkie, so any of these racing things, I love doing.
05:04Here we go!
05:06Whoo!
05:07Come on, guys!
05:08Whoo!
05:11Whoo!
05:13Whoo!
05:14Whoo!
05:15That slide is so fun.
05:19I want to do it again.
05:20I want to do it again.
05:20Here they come!
05:25Let's go!
05:26Once the teams hit the water, they will have one minute to select their ingredients.
05:31Hey, be smart!
05:32Be smart!
05:32Be smart!
05:3315 seconds gone!
05:35Each pair on each team will cook with the same ingredients.
05:39Come on, guys!
05:40Five, four, three, two, one, let's go!
05:45Out of the water!
05:46Let's go!
05:47Not bad!
05:49Yeah!
05:50That's a good tip!
05:51When Maya puts up the coconut milk, I'm like, girl, what are we gonna do with that?
05:57Why didn't you add coconut milk?
05:58Last minute, he's like, time's up, and I'm holding it.
06:00Lamb is on his way.
06:01Let's go!
06:03Whoo!
06:05Whoo!
06:05Let's go!
06:07Yeah!
06:07Going down this tube, it's awesome.
06:09I'm having such a great time.
06:10I'm laughing.
06:11I'm giggling.
06:12We're literally sliding for sliders.
06:15Up here!
06:16Up here!
06:17Come on!
06:18Come on, guys!
06:19Come on, guys!
06:20Come on!
06:21Come on!
06:22Let's go!
06:23Five, four, three, two, one, let's go!
06:28For their lamb sliders, both teams focused on Mediterranean flavors, with Georgiana and
06:34Haley grabbing Kalamata olives and sun-dried tomatoes, while Mike and Aidan grabbed cornichon
06:40and pomegranate molasses.
06:42Right, beef is on its way.
06:45Whoo!
06:46Whoo!
06:47Let's give it a shot!
06:48Let's go!
06:50Whoo!
06:54Come on!
06:55Come on!
06:56Come on!
06:56Come on!
06:57Come on!
06:58For their beef burger, Johnny and Gabe went for Mexican salsa-inspired flavors, grabbing poblano
07:03peppers, mango, and dried apricots.
07:06Go!
07:07Go!
07:07Go!
07:08Go!
07:08Go!
07:08Go!
07:08Go!
07:20Go!
07:21All right, final round.
07:21Here comes venison.
07:23Whoo!
07:24Whoo!
07:26Whoo!
07:27Yeah!
07:29Let's go!
07:30Go, go, go, go!
07:32Come on!
07:33Come on!
07:33Let's go!
07:34Let's go!
07:34Let's go, girl!
07:34Guys!
07:34Come over here!
07:35Get the red onions!
07:36In the venison ingredient grab, Miles and Dylan looked for variations on a traditional slider
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10:47But I'm able to put them back together a bit.
10:49Hopefully, chef thinks everything tastes good together.
10:58Guys, also make sure you have every ingredient on your plate.
11:02If anyone needs help, don't be afraid to ask.
11:05We gotta win this challenge. We're working as one team.
11:08Looking good, bro. It looks great.
11:10I just need a plate. Kylie, what plate?
11:12Anyone, I don't care.
11:15Ten.
11:16Nine, eight, seven, six, five, four, three, two, one, and stop.
11:27Wow.
11:29Right, listen up.
11:30Here to help me judge this morning
11:32is a chef who really knows his burgers.
11:35Please welcome the executive chef and co-founder of Wahlburgers.
11:41Someone from Wahlburgers is coming.
11:43I'm hoping for the obvious.
11:47Chef Paul Wahlburg.
11:50Let's go.
11:54I know that he's Mark Wahlburg's brother.
11:57How are you?
11:58Pleasure.
11:58Good to see you, Paul.
12:00Take us back to the beginning.
12:01Where does the passion for burgers come from?
12:03When we were kids, you know, people would make fun of our names,
12:06and Wahlburgers was always kind of thrown in there,
12:09and then one thing kind of led to another.
12:10Well, they're not making fun of you now, are they?
12:12Chef Paul is going to be judging your sliders head-to-head.
12:16After Chef Paul has tasted all the sliders,
12:18he'll decide which one is worthy of a point.
12:20The team with the most points will win today's challenge.
12:24Let's begin with a classic, shall we?
12:26Yes.
12:27The beef sliders of four of you.
12:29Step forward, please.
12:30Let's go.
12:30Let's go.
12:33I'm not really worried about if I'm going to get a point or not.
12:36I'm confident with what I put together,
12:37and I know I'm going to bag one of them points.
12:39Right.
12:40Gabe, give us an insight, please.
12:42Today I prepared for you a quick pickled mango and pavano slaw
12:45with a mushroom duck sale.
12:47Oh, that's fantastic.
12:48It's really nice.
12:49There's such good balance with everything.
12:51Thank you, Chef.
12:52Johnny G.
12:54So at the bottom you have a mango and apricot jam,
12:57and then I made a oyster mushroom chimichurri.
12:59The flavor's really solid,
13:00but there's a chewiness to the burger
13:02that I'm struggling a bit with.
13:04Jada.
13:05So I have a beef slider
13:07with a sweet and spicy cream corn,
13:10and my secret ingredient was Chinese sausage.
13:13That's a good heat.
13:14It kind of carries through the flavor,
13:15so it's really good.
13:16Thank you.
13:17Thank you so much, Chef.
13:18Right, Nadia.
13:19Chef, I have for you a black garlic aioli
13:21maruga salad and corn relish
13:23with the pomegranate molasses.
13:26Really like the flavors.
13:28Everything kind of carries very well,
13:29and I love sweet corn,
13:30so that's one of those things
13:31that you don't see a lot.
13:33Decision time.
13:34Who gets the point?
13:36All points.
13:37I would go probably with Gabe and Nadia.
13:39Gabe and Nadia.
13:40Well done.
13:45Thank you.
13:46Jesus, I needed that so bad.
13:49With the score tied,
13:51Chef Ramsay and Paul Wahlberg
13:52have moved on to the four venison burgers.
13:55Super tasty.
13:56And awarded points to...
13:59I would go with Kylie and Miles.
14:03Yeah, boy!
14:03Keeping the score tied,
14:05heading into round three.
14:06Up next, the battle of the lamb.
14:09First up is Abe with his...
14:12Baba burger topped with tzatziki Chinese sausage.
14:16I used my pomegranate molasses to make a jam.
14:19That's really good,
14:20and using the molasses is very difficult
14:22because that flavor carries so intently.
14:25Thank you, Chef.
14:26With Aidan's slider being well-received,
14:28Miguel is hoping to follow up with his...
14:31Mediterranean-style lamb burger.
14:33With creme fraiche, fried serranos,
14:35and topped with a quail egg
14:37he used as his wild-card ingredient.
14:39Smart move with the egg on top of the lamb,
14:41by the way, young man.
14:42It's super tasty.
14:43It's amazing to see how these flavors are all level.
14:47For the red team,
14:48Haley's lamb slider with sun-dried tomato aioli
14:51and pickled jalapeno chutney...
14:53That lamb flavor just really carries.
14:57And Georgiana's kofta lamb sliders
14:59sautéed in Kalamata olives...
15:01That olive at the end
15:02just really stands up well to the bun.
15:05...make for another difficult decision.
15:08Outstanding lamb sliders.
15:12I think I'm going with Aidan.
15:14Aidan.
15:16I mean, come on.
15:17I know my sliders are banging.
15:18Not only did I score a point,
15:20but we might have got a chance to win this thing.
15:22Ah, bah-bah.
15:23Final sliders, bison.
15:25Let's go.
15:26Thanks, Joy.
15:27And Chef.
15:28What I have for you
15:29is a Vietnamese-styled bison slider.
15:34The secret ingredient was a white truffle.
15:36There's mint, lemongrass, basil,
15:39and then I glazed the bacon strips with coconut milk.
15:42That's really good.
15:43That mint kind of sneaks in there,
15:45and the bacon's crispy,
15:47and the truffle's fantastic.
15:48I'm feeling really good.
15:49I don't see myself not getting a point here.
15:52Right, Maia.
15:53It's a classic bison burger
15:55with garlic mayo on the bottom,
15:57sauteed mushrooms,
15:58and pickle on top.
16:00Looks great.
16:01Thank you, Chef.
16:02Right, Diego.
16:03I have a roasted tomato bacon jam,
16:05mushroom chili relleno filling.
16:08That is surprisingly good.
16:10Yes, bro, let's go.
16:11When you get into that filling,
16:12that flavor just kind of explodes.
16:14Diego packs a punch with his flavor.
16:18Right, Valentin.
16:19Chefs, I have a bacon poblano barbecue jam.
16:24Then we have a little petit salad.
16:26That's fantastic.
16:27There's just those levels of acid
16:29that really cut through
16:30and give you that little bit of bite.
16:32Wow, what a tasting.
16:34Here we go.
16:36The point is going where, please?
16:45The last one just blew me away.
16:47Valentin.
16:48Thank you, Chef.
16:49Yeah!
16:51Now people are starting to see my true colors,
16:53and I'm definitely the top chef here.
16:57Please join me in giving this incredible chef
17:00a big hand, thanking him for today's work.
17:02Thank you, Chef.
17:07Today's reward is definitely going to get your heart racing
17:11because you have a unique opportunity
17:15to go go-kart racing.
17:19Red team, you'll be grinding
17:22hundreds of pounds of beef.
17:25Ooh.
17:26Because tonight, we are making sliders table side.
17:30You know what goes well with sliders.
17:33Fries.
17:34Fries.
17:34Thank you, Miles.
17:35So there are hundreds of pounds of potatoes
17:37that need to be peeled, sliced, blanched, and fried.
17:41So, Maya.
17:43Yes, Chef.
17:44Will you be grinding gears
17:46or grinding meat in the punishment?
17:50I'm going to grind meat today, Chef.
17:52I respect the decision,
17:53and I'm sure the girls do as well.
17:56All of you head off to the dorms.
17:57Great job.
17:57Well done.
18:07Oh, no, no, no, no.
18:09Oh, no, no, no, no!
18:10Come on.
18:11Oh, no, no, no, no!
18:14Let's go, baby!
18:16No!
18:19F*** you!
18:22Now it's time.
18:23Ah!
18:25Ah!
18:28Ah!
18:29Ah!
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19:44Evet, Mourinho.
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19:49Evet.
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21:20Ama childhoods are very simple yine tolıyorum.
21:23Bir minute, Canavaris.
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21:28Yedah.
21:29İzlediğiniz için bir saniyeişinивалu.
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22:02Tüm
22:02Cın
22:02Hızlıca
22:02İngiltere
22:04Bu
22:04Baya basın
22:04Ragelut
22:07İmlandı
22:23Ayrıca
22:25İstediğiniz için hoşçakalın geçmiş.
22:29Şahı
22:31İntediğiniz için değil, on�ca karışharda.
22:34worked.
22:40İngilizce çankı båla.
22:42İngilizce çankı.
22:44İngilizce çankı konul BOECE.
22:45Çakalın, içindeki çankı.
22:46Tamam mı?
22:49İngilizce çankı.
22:51Heard.
22:52Heard.
22:53Scallops going down.
22:56Burada.
22:57Burada.
22:58None, none.
22:59We're missing the burada on our station.
23:01That was something I missed.
23:03I got it.
23:03I'm going to borrow one for the red kitchen.
23:04We're going.
23:05Diego, hold off on scallops.
23:09Diego.
23:12Diego.
23:12No response.
23:14No response.
23:16Scallop salad, is it up?
23:17Not yet.
23:18We need burada.
23:19James is going to get us burada.
23:20I mean, I'll try to hold these as long as I can, but.
23:23I got it.
23:23I got it.
23:23I got it.
23:24It's right here.
23:26One minute out.
23:27Two B, one scallop.
23:29Walking scallop.
23:30Salop, please.
23:30Let's go.
23:31Yeah.
23:32Walking scallop.
23:32Let's go.
23:34Behind.
23:35Sorry.
23:36Blue team.
23:37Blue team, come here.
23:38All of you.
23:38Yes, chef.
23:39Just touch them.
23:40Tell me what you think.
23:42Over.
23:43Overcooked, chef.
23:44Overcooked.
23:44Come on.
23:46Refiring scallops.
23:47Who cooked them?
23:48I did, chef.
23:49Come on.
23:50All right, chef.
23:50That's not going to determine the rest of service, guys.
23:53Yes, chef.
23:53I take the blame for overcooking the scallops,
23:56but also, it was just a lack of communication.
23:59I'm good.
23:59They didn't tell me that they needed more time soon enough.
24:02Walking scallops.
24:07Good.
24:08John.
24:09Let's go.
24:10With the blue team back on track and appetizers flying out to the dining room.
24:14Y'all got it, man.
24:15You got it.
24:16That's right.
24:18Yeah.
24:18Chef Ramsay's attention shifts to the red kitchen.
24:21Right, ladies.
24:22Let's go.
24:22Yes, chef.
24:23Four covers, table 22.
24:24One carbonara, one scallops, one risotto, one table side.
24:27Four in.
24:28Let's go.
24:28Four all day.
24:29All right, chef.
24:30One carb, one scallop, two riso.
24:32Service is important for all of us, but I think Jada feels the heat the most, because
24:37she really needs to perform well on this, or she may be up.
24:42How long for the risotto?
24:43We need one more minute on lobster tail.
24:45One more minute on lobster.
24:45One more minute on lobster heart.
24:46OK, let's go.
24:47Come on.
24:48I've got to get that on the plate before the lobster.
24:50Right here.
24:50Lobster's walking.
24:51Scallops walking.
24:53Right here.
24:57Red team.
24:59Red team.
24:59Come here.
25:07It's only 20 minutes into dinner service.
25:10Lobster's walking.
25:11Scallops walking.
25:12And Jada is hoping her first attempt at lobster goes better
25:16than her first attempt at scallops.
25:18Red team.
25:19Yes, chef.
25:19Come here.
25:20Yes, chef.
25:22Oh, no.
25:23What happened there?
25:27We don't even need two lobster tails.
25:29You can't even count.
25:30I'm cooking the scallops for you.
25:31And the skewer.
25:32Take the skewer out, please.
25:34Yes, chef.
25:34Let's go, ladies.
25:35Come on.
25:36Come on.
25:36We got this.
25:37Let's go.
25:38Take the skewers out.
25:39It takes two seconds.
25:41That's fine.
25:42Go, girl.
25:44That's a little bit of a rookie move right there.
25:45But, you know, it's only the second dinner service.
25:48Don't let this affect us.
25:49Don't let this affect us.
25:50With appetizers now finally flying out of both kitchens.
25:54That's good.
25:55It reminds me of Maine.
25:56I love Maine.
25:58To very satisfied diners.
26:00That's a good job right now.
26:01Compliments to the tartar chef.
26:03I would like to say it's the chef's kiss.
26:06And thank you.
26:07Chef Ramsay is now ready to move on to the blue kitchens first.
26:11Entree to chicken to Wellington.
26:12Yes, chef.
26:14Miguel, you feel good on garnish?
26:15Yeah, cooking up garnish.
26:17Solo dolo on garnish.
26:19I'm as ready as I'll ever be.
26:21Behind.
26:22Behind.
26:23Where do you want it, chef?
26:24Oh, .
26:25Do you know what I'd like to stick it?
26:27off, will you?
26:27Sorry, chef.
26:28Last adjustment.
26:29Sorry, chef.
26:30You walk those garnish?
26:31You walk.
26:32Call us when you're walking, OK?
26:33Sorry, I did.
26:33You got to get the pizza now.
26:34Yes.
26:37All of you, grab a spoon now.
26:40Have a taste of what we're getting sent.
26:43No salt, no butter.
26:45You're in charge.
26:47Yes, chef.
26:47Ice cold polenta.
26:49Sorry, chef.
26:50Come on, guys.
26:51Get it together.
26:52Yes, chef.
26:52And don't send me that again.
26:53Never again, chef.
26:55Come on, y'all.
26:57Come over here.
26:57Let's reset.
26:58What is this?
26:59Let's reset.
27:01This is my math.
27:02Let's rehydrate this a little bit.
27:04Frankly, I'm so in my head right now,
27:06I don't even know what's going on.
27:08I'm going.
27:08Going on, Willie.
27:09You're good.
27:10I'm walking that chicken out.
27:10Yeah.
27:12That should be good.
27:13Taste, taste, taste.
27:14Can you bring those over here?
27:15Yep.
27:16I need that polenta.
27:17It's good.
27:1720 ounces of polenta.
27:18It's got to be hot right now.
27:24Go, Jase, please.
27:25Go, bud.
27:26With Mike jumping in to help Miguel get garnish out.
27:29Oh, my gosh.
27:30That's phenomenal.
27:32So good.
27:32Oh, my gosh.
27:33Chef Ramsay is now focused on the red team's entrees.
27:37Four covers, number 26.
27:38Two salmon, one Wellington, one strip.
27:40Yes, Chef.
27:41All right, Chef.
27:41Let's go, guys.
27:42Here we go.
27:42Here we go.
27:43I am on meat station tonight with Nadia.
27:46I'm pumped about it.
27:47I'm ready to take it on.
27:48But as confident as I am in cooking meat,
27:51so I'm like, my pants once again.
27:54That's all I do here.
27:55Are you ready, Kylie?
27:56Walking.
27:57Walking.
28:00Thank you.
28:01Let's go.
28:06You two, come here.
28:07Yes, Chef.
28:09That beautifully cooked.
28:10Thank you, Chef.
28:10That's how I want it now.
28:11You raise the bar.
28:12Do not go backwards.
28:13Yes, Chef.
28:13Thank you, Chef.
28:14Let's go, ladies.
28:15Let's go, ladies.
28:16Let's go, ladies.
28:16Woo.
28:17All right.
28:17We're good, guys.
28:17We're good.
28:18Go, John, please.
28:19Let's go.
28:20Oh, that's really good.
28:21It's so tender.
28:23Really delicious.
28:24Buddy?
28:24Yeah.
28:26Six, top.
28:27Two salmon, two pork, two wellings, and hers.
28:29Yes, Chef.
28:29Let's go.
28:30Two salmon, two pork, two wellings.
28:31Get those pork on the grill right away.
28:32The pork need the most time.
28:33We got a pork.
28:34Yes, Chef.
28:35We have two different sizes of pork being cooked,
28:37and what that means is we got to cook one significantly longer
28:42than the other.
28:43Pork, are we doing?
28:44I already tempted.
28:44They're perfect.
28:45This one?
28:46You tempted.
28:47Yeah, I tempted.
28:48Are we firing?
28:49Those are good?
28:50Yes, Chef.
28:51Dead, Chef.
28:51If they need more, just throw them back in the oven.
28:53We're good, Chef.
28:53We're good.
28:54Wait for Miguel's call.
28:55Chef.
28:55Hey, what did you get?
28:56The lamb?
28:57It's going to get pine nuts at the end.
28:59It's burnt.
28:59You got to redo it.
29:00Redo it.
29:01They're burnt.
29:01I need at least three minutes on garnish.
29:03Three minutes on garnish.
29:05Three minutes on garnish.
29:05OK, we're pushing back.
29:06Three minutes on the garnish for the six top.
29:08Come on, Miguel.
29:10Hey, Gabe and Dylan.
29:11Yes, Chef.
29:11If he keeps on backing you up like that,
29:13every ounce of protein is going to be overcooked.
29:15Yes, Chef.
29:16So you guys need to communicate quickly,
29:17because I'm losing my patience.
29:19Understood, Chef.
29:20Garnish, are you guys recovered?
29:24I'm shutting everyone out.
29:25I don't hear anyone.
29:26Noises aren't really entering my head.
29:28It's kind of just like a TV shutting off.
29:31Let's go.
29:31Wellington pork, please.
29:33You want the pork chop?
29:34Oui, Chef.
29:34Beautiful.
29:35Excuse me, excuse me.
29:36Sorry, sorry, sorry, bro.
29:39For the pork, Chef, what would you like it?
29:40You've got the easiest job in the house tonight.
29:42Yes, Chef.
29:42Come on.
29:46Hey, blue team, come here.
29:51Wellingtons are gray.
29:52Gray.
29:54I've got a sort of pink pork there and dry pork there.
29:59I have no idea what the has happened.
30:03Get a grip quickly.
30:05Yes, Chef.
30:06Start out again.
30:07Yes, Chef.
30:08Two salmon, two Wellington, two pork.
30:10When you go, get your together.
30:13This is like real, bare bones, line cooked .
30:16Dylan.
30:17Yes.
30:17How long pork in the oven?
30:18Go by 10.
30:19It's going to take a long time.
30:20Heard that.
30:21Perfect.
30:21Beautiful.
30:22As the blue team begins the daunting task
30:24of refiring an entire six top.
30:27Boys, we're not leaving tonight, okay?
30:29Let's go, boys.
30:30Chef Ramsay is now focused on making sure
30:33that Jay Pharoah is not waiting much longer.
30:36Entree, one lamb, one strip.
30:37Heard?
30:38Yes, Chef.
30:39One lamb, one strip.
30:40Six minutes.
30:40Six minutes, boys.
30:41Six minutes, Chef.
30:43Yes, Chef.
30:43Come on, boys.
30:44Come on, boys.
30:45We need to come on now.
30:48Hailey, how are you on garnish?
30:50Fine.
30:50We've got four minutes on the first second.
30:52Wellington, I got it.
30:53One welly, two salmon, one strip in four minutes.
30:56Heard!
30:57We are like a well-oiled machine,
30:59and we're all ready to help each other if needed.
31:02Garnish the pass.
31:03Come on, Hailey.
31:03It's coming.
31:04It's coming.
31:04You got it, girls.
31:05Let's go.
31:06You're looking great.
31:07Let's go.
31:08Jada, please.
31:09Let's go.
31:10Walking the pass.
31:11One strip, one pork.
31:12Walking.
31:13Walking garnish.
31:14Right here.
31:16Pork is cooked beautifully.
31:17Last halibut cooked beautifully.
31:18New York strip, beautiful.
31:20Thank you, Chef.
31:20Don't celebrate.
31:21Just focus.
31:21Yes, Chef.
31:22Here we go, guys.
31:23Yes, guys.
31:24With the red kitchen now firing on all cylinders.
31:27I need to write them up.
31:28Regards to the chef.
31:29No.
31:30Excellent.
31:30This is a prize.
31:32It's now time for the blue team
31:34to deliver to their VIP chef table.
31:36Okay, lamb in the strip already.
31:38Fries.
31:38Done.
31:39Garnish is walking.
31:40VIP.
31:41Fries, Chef.
31:42Protein's going up.
31:43That's it.
31:43It doesn't get orange, right?
31:45Behind hot.
31:46Lamb's coming up, Chef.
31:47Hot sizzle, Chef.
31:53Oh, hell, man.
31:55Hey, blue team.
32:05Who's the first nominee for the men?
32:07They can speak for themselves, but they know who they are.
32:09One simple request, who and why, and you make a big song and dance about it.
32:14I ain't no bitch, Chef.
32:15I don't give a .
32:16I ain't no bitch.
32:17I ask the questions.
32:18You give the answers.
32:20That dog.
32:21I ain't here for that.
32:23You want a jacket?
32:24You want to talk some ?
32:25Let's go step outside.
32:27You want to talk about fighting?
32:29Oh, wow.
32:29You want to get rough?
32:30Do you think I'm scared?
32:31Huh?
32:32I asked you one simple question, and you couldn't answer me.
32:35And then you want to get all tough and up close and personal.
32:38you.
32:38You've got no respect.
32:39No respect.
32:40Now get out.
32:43It's well over an hour into dinner service.
32:46I have no idea what the has happened.
32:49Get a grip quickly.
32:52Yes, Chef.
32:52Start out again.
32:53Yes, Chef.
32:54And while the blue team is still digging itself out of a costly six-top refire.
32:59Okay, lamb in the strip already.
33:01Fries.
33:01Good.
33:01They're done.
33:02Garnish is walking.
33:03VIP.
33:03Jay Pharo's entrees have just arrived at the pass.
33:07He gets a little hungry.
33:08Ha, ha.
33:08He gets a little hungry.
33:11Oh, no, man.
33:14Hey, blue team.
33:15Come here.
33:17Chef.
33:18That's not even rare.
33:20That's ice cold and raw.
33:22And that's how we want to treat our chef's table, our customers.
33:26No, Chef.
33:27Honestly, I'm on the verge of kicking you all out.
33:29Because it's painful.
33:32Get a grip.
33:33Can I get another lamb?
33:34Yes, Chef.
33:36Urgently.
33:36Urgently.
33:36Yes, Chef.
33:37It's hard to send a lamb out that raw.
33:43Gabe, come here.
33:45Yes, Chef.
33:46Behind.
33:46Behind.
33:47Serve the New York strip and apologize.
33:49The lamb's behind.
33:50Serve it.
33:51Chef's table.
33:51Let's go.
33:53What's up?
33:53What's up?
33:54What's up?
33:54The perfect steak freaks.
33:56Oh, that's?
33:56Lamb is coming right behind.
33:58I'm waiting.
34:01Want a bite?
34:01No, no.
34:02Y'all don't want no bite.
34:03I want my lamb.
34:05Right.
34:05Back to the sixth top.
34:06Two salmon, two pork, two wellington.
34:08Yes, Chef.
34:09Yes, Chef.
34:09Yes, Chef.
34:10How long?
34:12Four minutes, Chef.
34:13Sorry?
34:13Four minutes.
34:14How long in your welly over there?
34:15I'm ready.
34:15I'm waiting on garnish.
34:16Let's go.
34:16All right.
34:17Those are ready.
34:18Yeah, that's what I'm saying.
34:19Who's driving this ticket?
34:20Yes, Chef.
34:21Meat should be, pork should be driving this ticket.
34:23We said four minutes out.
34:25We're going to go four minutes out.
34:26Let's get this out.
34:27Thank you.
34:28Keep communicating on time.
34:30I just need to step up the communication and lead the kitchen on fish.
34:34We just walked some garnish.
34:36Let's go ahead and walk proteins in 30 seconds.
34:38Walking proteins in 30.
34:39Excuse me, Chef.
34:40Excuse me.
34:41Excuse me.
34:42He walked well.
34:43He's go.
34:43He walked well.
34:44He's go.
34:44Walk pork chop as well, Chef.
34:46You got those porks?
34:47Yes, Chef.
34:48Let's go.
34:48Yeah, I'm walking salmon.
34:56Now.
34:57Blue team.
34:58Chef.
34:59Oh, wait.
35:00I mean, it's not even cooked.
35:02Who cooked that pork?
35:04I did, Chef.
35:05.
35:05We're all done.
35:08I'm not laughing.
35:09Yes, Chef.
35:09Get out.
35:10Yes, Chef.
35:10All of you, get out.
35:11Yes, Chef.
35:13Out, out, out.
35:16Come up with two nominees that you think your team could do without.
35:20Yes, Chef.
35:22The good news is your sport for choice.
35:24Yes, Chef.
35:26What about my leg?
35:29Hey.
35:32All right.
35:33Well, first service kicked out, boys.
35:35You're not serious right now, bro.
35:36You're not serious right now.
35:38Are you serious?
35:38You're not serious right now.
35:39I'm serious right now.
35:40Diego makes a comment.
35:41I'm like, you think somebody's gonna laugh, bro, that we got kicked out?
35:45There's a time and place for everything.
35:46And that was neither the time nor place.
35:48Gabe.
35:49Chef Miguel and Chef Diego.
35:53I'm gonna be straight forward.
35:55I think our nominees should be Miguel and Aiden.
35:58Feel like went down on garnish.
35:59It needs you to be Expo.
36:01It needs you to be a bigger voice.
36:02I nominate Miguel and Diego.
36:04I agree with everything you said about Chef Miguel, but Chef Diego, I don't know how I'm
36:10able to execute if things are constantly in different areas.
36:13You're telling me meat's done when it's not.
36:15I'm getting yelled at by Chef Ramsay for your issues.
36:19And I'm taking blames for things that you did and that I didn't.
36:23The mistakes made on fish tonight, they didn't all land on me.
36:27Aiden got flustered very quickly.
36:28He was forgetting stuff.
36:30You know, that's why I was helping him with the pork.
36:32That's why I was moving him around.
36:33Aiden needs to take accountability for his mistakes.
36:35I think it's Miguel and Aiden.
36:39Just because from what I saw, I went to help garnish.
36:41Obviously, it was just shell and garnish when I got there.
36:44But Chef said it was the two forks.
36:46Okay, next.
36:48Hold on.
36:48No, no, no.
36:49I would like to respond to that.
36:50No, not right now.
36:51This is .
36:52Diego has a cone to be nominated.
36:54I mean, everything that went wrong on Fish Station came from him.
36:58Bro, we just got chewed out for not doing our jobs right now.
37:01Okay.
37:01But now it's the same thing that things aren't even correct.
37:02What is left to say after?
37:03Then we chop it up.
37:04Guess what?
37:05I'm the face of Fish Station.
37:08Let's call it a turbo.
37:34Blue Team, I've got one word to describe your performance tonight.
37:38Shocking.
37:42Gabe, Blue Team's first nominee and why?
37:45Our first nominee is Miguel, Chef.
37:48Miguel, why?
37:49Garnish got off to a rough start.
37:51Failure to ask for help up front.
37:53And when he did, we were able to get out of it.
37:55But it was too far gone at that point, Chef.
37:59Second nominee and why?
38:01Chef, our second nominee is Diego, Chef.
38:08Diego.
38:09His support on Fish Station was lacking.
38:11Too much crossing over, confusing both partners on the station, Chef.
38:16Misjudgment, mistiming, miscalculations, and then it boiled over from there.
38:21Gabe, did anyone else receive votes?
38:24Aidan did, Chef.
38:26Aidan.
38:27Aidan and Diego were both on Fish.
38:30And he listened to Diego's judgment on certain things and kind of...
38:34It didn't really work, Chef.
38:35It didn't work at all.
38:39Diego, Miguel.
38:42And Aidan, step forward.
38:49Miguel, what the f*** happened?
38:52I was overwhelmed.
38:53I 100% messed up.
38:55This wasn't my best when I was starting to drown.
38:58I didn't know that I needed it, but I absolutely needed help.
39:01I need to learn how to communicate better
39:02and to just learn how to flow with my team.
39:04And I think the only person that can teach me that is you, Chef.
39:08I'm not running a f***ing culinary school.
39:11Diego.
39:13Two pork chops.
39:14One was overcooked.
39:16One was undercooked.
39:17For the same table.
39:19That was Chef Aidan.
39:21Chef Aidan cooked them.
39:23Yes, Chef.
39:25Aidan, what happened to the pork chops?
39:28I have no idea why that happened.
39:30I was not the one to take it out.
39:32And I told him that there are two different sizes of pork.
39:34One needs to stay in there longer than the other.
39:36So, are you taking responsibility or is it Diego?
39:47Chef, I will take responsibility for the pork.
39:48You'll take responsibility?
39:50I appreciate the honesty.
39:52Aidan, are you the weakest chef in the blue team?
39:54Absolutely not, Chef.
39:55If anything, I believe I am your strongest chef here.
39:58So, who is the weakest then?
40:00I believe it is Chef Miguel, Chef.
40:03Chef Miguel.
40:04Same question to you.
40:05Are you the weakest?
40:06Absolutely not, Chef.
40:08Then who is?
40:10Chef Aidan.
40:11Chef Aidan.
40:12Diego, are you the weakest chef in the blue team?
40:15No, Chef.
40:16So, who is?
40:17I don't believe any of us are weak.
40:19I believe we all have our strong suits.
40:21I'm not looking for nine head chefs, Diego.
40:26My decision is...
40:31Aidan, back in line.
40:39Miguel.
40:42You are on thin ice.
40:45So thin I can hear it cracking.
40:48Back in line.
40:49Thank you, Chef.
40:51Diego, I asked you a question.
40:54You avoided it.
40:55And young man, in this industry, you need confidence.
40:59And right now, you are lacking that.
41:02Please give me a jacket and leave house kitchen.
41:09Thank you.
41:10Thank you, Chef.
41:11Good night.
41:12Good night.
41:14One simple question.
41:18I had way more to prove.
41:20I had way more to show.
41:21This has definitely ignited an even larger flame in my heart
41:26and my passion for this.
41:29I'm definitely going to prove Chef Ramsay wrong.
41:32Cut the and get real.
41:35It's a competition.
41:38Get out of there.
41:41By the grace of God, I dodged a bullet.
41:43But I have a fighting spirit.
41:44And I know that I'm not done.
41:46I'm trying to get off the ice real quick.
41:49This is a huge win for the red team.
41:52We have a lot to improve on still,
41:54but this is like giving us the motivation now
41:57to feel more confident in service
41:59and confident as a team.
42:02It sucks seeing anybody on the team growing up,
42:04but I got to make sure Gabe's not going home.
42:08Diego wanted to avoid answering a simple question.
42:11So I'm going to avoid having him as my next head chef.
42:19Next time on Hell's Kitchen.
42:22When these young chefs go back to school,
42:25will someone flunk the basics?
42:27What does that need?
42:27Salt.
42:28We look so dumb, dude.
42:29My God.
42:31Sauce burning.
42:32There's a sauce burning.
42:33Mike, that was your sauce?
42:34And will one chef become so overwhelmed?
42:37I know Mike could easily get in his head.
42:39I would get in my head, too.
42:40They quit the competition.
42:42Do you want to go home?
42:44Oh, man.
42:45Find out next time.
42:47Lost all my respect.
42:48On a highly spirited episode.
42:50Just give me tequila and we'll be happy.
42:53Of Hell's Kitchen.