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00:01Previously, on Hell's Kitchen 25...
00:03Let's go!
00:04The 25 and under chefs were challenged in a pizza-making showdown.
00:07I want spinach, though, bro.
00:09On the blue team, Johnny G and Miguel put their differences aside.
00:14Johnny G, cut this up for me.
00:15Here, cut that up for me.
00:17Thank you, bro.
00:18While in the red kitchen, Haley turned to pizza restaurant line cook Sandra...
00:22Sandra, do you have any tips for focaccia?
00:24With question...
00:25Should I put it in a square?
00:26After question...
00:28How should I do my crust?
00:30But in judging...
00:31It needs a touch more sauce, I think.
00:32I mean, a touch too dry.
00:33It was Sandra's pizza that didn't have the answers.
00:36Great job, Dylan.
00:37In the end, Miguel's charcoal crust pizza...
00:40Deep, dark, smoky flavors.
00:41This is a dark pie.
00:42Secured the win for the blue team.
00:44Yes!
00:46At dinner service, the blue team smiles...
00:49Dropping my strip.
00:50...succeeded on the meat station.
00:52Cooked the yeast food.
00:53Timing tickets perfectly with Gabe and Mike on the fish station.
00:57Keep it going, blue team.
00:57Yes, chef!
00:58While in the red kitchen, things went from bad...
01:01Throwing in pizza!
01:02...to worse.
01:04Chef, there's hair on this pizza.
01:05But it was Kylie's uneven scallops...
01:07Red team, come here!
01:09I've got scallops raw in the middle.
01:10...and Joy's issues with salmon...
01:12Where's the salmon?
01:13I need to refire salmon, chef.
01:14...that led to an early exit...
01:16I am lost for words.
01:17Get out.
01:19...in spite of Sandra pointing fingers at Haley...
01:22You're constantly leasing out to every other person on this team.
01:26The red team nominated...
01:27Joy.
01:28...and...
01:29Kylie.
01:29...in the end, it was...
01:31Joy.
01:32...who lost her chance of becoming the next head chef...
01:35...at Hell's Kitchen Foxwood's Resort Casino.
01:40And now, the continuation of Hell's Kitchen.
01:43All right.
01:44Get out of here.
01:45Chef.
01:46Chef, thank you, chef.
01:53I thought it was me...
01:54...with the way he was curling into me.
01:56It's just a lot more pressure now.
01:58You know, three, four really strong services...
02:00...and then, you know, it gets the best of you...
02:02...and you literally the bed.
02:03Hey.
02:05You made it through.
02:07You made it through.
02:07That's fine.
02:10I thought I was going home tonight.
02:12But now I feel like every one of them...
02:14...are just going to be against me now.
02:16I have to try to say any to you...
02:17...lead them in my direction...
02:18...because I already made enemies with them.
02:20I don't give a about friendships with them.
02:21I don't care if this makes enemies for me...
02:23...but I feel as if Haley should have gotten home.
02:25I can't let this happen again.
02:27I know Haley's probably over there laughing her ass...
02:29...over the fact that she didn't get called up.
02:32Girl, I feel like I was just bullied.
02:34I'm sorry, Haley.
02:35You've been since day one.
02:36I'm sick of this .
02:38You're hardly communicating all the time.
02:40You're constantly leeching onto every other person...
02:43...on this team.
02:43And I'm sick of it.
02:45I am sick of it.
02:46What the was that?
02:48Sandra is upset because her best friend...
02:50...or her bunk mate almost went home.
02:53I didn't know there was beef with Sandra in me.
02:56Then she tried to pin it on y'all...
02:57...like y'all were talking about me the whole time.
02:59But this isn't a place for clicks.
03:01This is a place for talent and food.
03:02We literally need to f***ing reunite hard...
03:05...or we're gonna keep f***ing losing, bro.
03:24Oh, my God.
03:26There's music.
03:29What the hell is going on?
03:32Look at Mourinho's suit though.
03:33That's clean.
03:35I've never seen Mourinho in a tuxedo.
03:39He's looking fine.
03:41Chefs, good morning.
03:42Good morning, chef.
03:43That sounded amazing.
03:45Honestly, thank you.
03:47How's everyone feeling this morning?
03:49Hey, chef.
03:50Tonight is a very important night here in Hell's Kitchen.
03:54We are celebrating our 25th season...
03:57...with a very, very special black tie gala.
04:03We'll be serving a special menu with some new additions.
04:05And that's where your next challenge comes in.
04:09Here's how it's gonna work.
04:11Two of you will be doing apps.
04:12Two of you will be doing fish.
04:14And two of you will be doing meat.
04:15One dish from each course will be selected to go on tonight's menu.
04:22Oh, my God.
04:23And the team with the most dishes selected will win today's challenge.
04:27Understood?
04:28Yes, chef.
04:29All of you will have 45 minutes to craft those incredible dishes.
04:31Understood?
04:32Yes, chef.
04:34Your time starts now.
04:36Off you go.
04:36Oh, yeah.
04:37Make sure that your dishes are different.
04:39Y'all are on appetizers, yeah?
04:40Yes, chef.
04:41Meat.
04:43There's a scallop here.
04:44You going too?
04:45I'm going scallops.
04:46So you're doing appetizer with scallops?
04:49Yes, chef.
04:50Oh, she's doing scallops, too?
04:51What the ?
04:52I'm doing scallops.
04:53Nadia and I are not communicating.
04:55I grab my scallops and ingredients first.
04:59Y'all both have scallops and y'all both have corn.
05:02Are y'all making two different dishes?
05:03Dude, what the hell?
05:03Yes, chef.
05:04I know Haley's not going to change because she sticks to what's safe.
05:09I don't really want to do lobster.
05:12I didn't notice that the crab was even there.
05:14And I was like, oh, new crab cakes.
05:15I'm from Maryland.
05:16I can't that up.
05:17Grab the crab and, you know, get to whipping that up.
05:20Give me that corn back.
05:21Still doing the corn.
05:23All right, what are we doing?
05:24I'm going a seared tuna tataki.
05:27Seared tuna tataki.
05:28Any starch or just tuna and sauce?
05:31Just tuna.
05:31Yeah.
05:33Sliced tuna with a sauce might be a little...
05:34No, I just...
05:35Okay.
05:35You got all this time, man.
05:36I don't know.
05:37Okay.
05:38Maya, do you have an idea of what you're doing?
05:39I'm going to go Asian, so I'm going to do a marinated sea bass
05:43with a ginger soy broth, rice with sesame oil and seeds,
05:48and then some nice veg on the side.
05:50What are we doing over here?
05:52So we're going to do a pan-seared sea bass.
05:54We're going to do a chorizo hollandaise,
05:55and then we're going to do a little succotash
05:57with some potatoes, peppers.
05:59I'm confident.
06:00I work in a fine dining restaurant.
06:01This is what I do with my life.
06:03I have so many good ideas just locked away.
06:06It's time to let some of them out.
06:08You think it's too much to do, like, chorizo saffron hollandaise?
06:11Under 20 minutes, guys.
06:13Watch that pork chop.
06:15Whoo!
06:15Yes, damn it.
06:16Can we turn it?
06:17Yeah.
06:18I'm working on stuff on my board.
06:19I'm making sure my mango goat cheese puree
06:21is the right texture.
06:23That kind of cuts off the fact that I have a pork chop
06:25sitting on the grill.
06:26The oil.
06:27Yeah, check it.
06:28I didn't put any on.
06:28It's burnt.
06:29It may be bad.
06:30Check it for me.
06:31Good.
06:32Yeah, I'm going to restart.
06:34That's going to set you back, man.
06:35Get moving.
06:37Less than 10 minutes, ladies.
06:39I'm almost done.
06:40I'm joking.
06:42Are you pivoting?
06:43Yeah.
06:43Are you making a...
06:45Crump cakes.
06:45I'm from Maryland.
06:46Maryland style.
06:47I'm not really big on, like, Old Bay and stuff.
06:49OK.
06:50This is Nadia's crab cake.
06:52I like the idea.
06:53Sounds good.
06:54Five minutes, guys.
06:57Those look so good, Nadia.
07:00Ugh.
07:01Man, get the out of my face, bro.
07:02Like, this is...
07:04Final two, guys.
07:05Come on.
07:06I don't think I should put the whole ribeye.
07:08It's up to you how much you put on there.
07:10OK.
07:12Refined plating.
07:1530 seconds to go.
07:17Let's go, guys.
07:18We should be plating.
07:19Johnny, you've got to move your ass down.
07:21Yes, Chef.
07:21Finishing touches, ladies.
07:23Let's go.
07:24Ten.
07:25Nine.
07:26Eight.
07:28Seven.
07:28Gabe, you've got to walk.
07:29Six.
07:30Five.
07:31Walk.
07:31Four.
07:32Three.
07:33Two.
07:34One.
07:35Let's go, Gabe.
07:40I have two very special guest judges lined up today.
07:44Please welcome the winner of season three, Rock Harper.
07:50And the winner of season 23...
07:53Is it Kyle?
07:54Kyle Timpson.
07:56Yes.
07:58I love Chef Kyle so much.
08:00He is probably my favorite.
08:03He's not scared to be himself.
08:04I guess that's kind of like what makes me look up to him.
08:07Let's start with the appetizers, please.
08:09Come on, Nadia.
08:10Come on, Hayley.
08:11We need to win this.
08:12We need to win this too badly.
08:14I'm tired of losing, and I'm tired of punishments,
08:16and I'm just exhausted.
08:18Let's start off with Hayley.
08:21So I did pan-seared scallops with a peach basil beur blanc, and I did some charred corn and bacon,
08:28and pickled Fresno for some added heat.
08:31Really good.
08:32I like the smoke of the bacon.
08:34One thing I would do different is remove the seeds from the Fresno.
08:37They're not crazy spicy, but all I can taste at the moment is spice.
08:40Thank you, Chef.
08:41Johnny G.
08:42So on the bottom, I have a corn and onion sous-bis, and then I have a moreau mushroom chimichurri
08:47with black garlic.
08:48It's nicely seasoned, and good acidity as well.
08:51Beautiful color on them.
08:52I like the use of the edible flour too.
08:54It's well done.
08:55Smart move with the chimichurri.
08:56Not really singing with scallops, which is nice.
08:58Thank you, Chef.
08:59Right, Gabe, please.
09:00In front of you is a ahi tuna tataki.
09:03Rode inside is brunoad shallots, scallion grass, pickled Fresno, and pickled peach.
09:0745 minutes is a decent amount of time for a challenge.
09:11I would like to see something a little bit more, a little more cooking in here.
09:16Nadia, please.
09:17Chef, I have crab cakes for you with the charred corn puree on the bottom.
09:22Andouille aioli, and then I have pickled jalapenos as well.
09:25Carl, how's that for you?
09:26Please, first off.
09:30I think the dish is great.
09:32Crab cakes here in Health Kitchen are a big hit.
09:35I think this one is delicious.
09:37That's excellent.
09:38I feel like y'all are throwing back the season three.
09:40I cook fried chicken and crab cakes.
09:42It is really good.
09:43I don't know if any of them are alive in 2003.
09:46Yeah.
09:48Four really good, strong appetizers.
09:51Gents, shall we have a little discussion in private, please?
09:53Oh, you got it.
09:54You never know.
09:55You never know.
09:56What was the one that stood out for you?
09:57Honestly, I do really like the crab cake.
09:59The crab cake was exceptional.
10:01But Johnny G from Blue Team's got it so delicious.
10:03Nice.
10:04Come on.
10:04Great.
10:05Well done.
10:06Great start.
10:08Congratulations goes to...
10:38Nadia, well done.
10:39Yes.
10:42Yes, yes, yes.
10:44You know, I just outcooked all three of them.
10:45You know, give me some real competition, bruh.
10:48Next, he will taste the meat entrees starting with Kylie's.
10:52Grilled pork chop glazed with a pomegranate molasses.
10:54Stuffed squash blossom with fennel pollen.
10:56The pork chop is cooked nicely.
10:58I like the crunch.
10:59It was a little ambitious to cut in that way.
11:01Followed by Georgiana's grilled ribeye with candied carrots.
11:04Where's the other half?
11:06Where's it going?
11:06I was just about to ask.
11:07It's on the cutting board.
11:08First thing I noticed is the lack of salt.
11:11I like where you were going.
11:12I think just a bit more flavor though.
11:15Next up on the Blue Team, the chefs tasted Miles...
11:19Cayenne marinated ribeye.
11:20Great flavor.
11:21I've never heard of anything called cayenne marinated.
11:24The cook is perfect.
11:25Thank you, Chef.
11:26And Mike's ribeye topped with black garlic puree
11:29and glazed carrots.
11:30The carrots are delicious.
11:32The puree for me, it's a little stiff.
11:34The last dish to be judged this round
11:37is Miguel's sweet heat pork chop with saffron rice.
11:40Touch more salt.
11:42What I'm getting lost here with is the rice.
11:44I'm not getting a lot of saffron.
11:45And in the end, the point goes to...
11:48Miles, great job.
11:49Well done.
11:50Oh my God, are you serious?
11:52Having one of my dishes on one of the most important nights
11:55in Hell's Kitchen history is just incredible.
12:00It all comes down to the fish course.
12:02Let's go.
12:02With the score tied, Sondra hopes to take home the win with her...
12:06Rustic-style plated monkfish because we are in Connecticut.
12:09We're celebrating Connecticut native land.
12:11I also have rice beside it with peas in it
12:13and littlest hint of nutmeg.
12:15I love that you paid homage to where we are
12:18and you kept that in the forefront.
12:20That's very important for me in cooking.
12:22Smart move with the nutmeg.
12:24Gives that nice little sort of aromatic sweetness to it as well.
12:26Thank you, chef.
12:27Dylan, please describe your fish course.
12:29Today I made a poached monkfish with celery root puree
12:32and a telégio bourbon.
12:34I like that you went light.
12:35I wish there were a little bit more flavor with the monkfish.
12:39I love the little pop of color.
12:41I'm a fat kid.
12:42I love cheese.
12:43But I think the telégio is a little strong.
12:45I do like the use of it, but I think a little less.
12:49Thank you, chef.
12:49Valentin, please describe your dish.
12:51I have a pan-seared Chilean sea bass with a chorizo hollandaise
12:56and then we have some sauteed Chinese flour broccoli.
12:59Great flavor.
13:00It looks amazing.
13:01It's wonderfully cooked.
13:03Nice sear.
13:04Just beautiful, flavorful dish.
13:06Great job.
13:06Thank you so much, chef.
13:08My final dish.
13:09I have a marinated sea bass on top of sushi rice
13:13with sesame oil and sesame seeds,
13:14sauteed mushrooms and red peppers.
13:17It tastes good.
13:17A lot of sesame.
13:19I think it's very pretty.
13:20I love the mushrooms.
13:21It's an excellent dish.
13:23I'm crazy for mushrooms.
13:24I like the greens.
13:26There's some heat in there.
13:27Thank you, chef.
13:27We have a very serious discussion.
13:29Excuse us for a very important moment, please.
13:31Mine's the only different one up there.
13:33That's what I'm saying.
13:34It's a tough one, this one, isn't it?
13:35I think the top two dishes are Valentin and Maya.
13:38Yeah.
13:38They just did a great job on both of those dishes.
13:41Yeah.
13:41I think they're neck and neck.
13:43So if you have to choose one dish out of both of them,
13:45which one would it be?
13:45Wow, that's tough.
13:47Losing challenges, it's getting tiring.
13:50It's getting frustrating to a lot of us,
13:52and we need this win pad.
13:54Are you happy?
13:55Yeah.
13:56All right.
13:58Oof.
13:58Come on, guys.
14:00Come on, man.
14:01The final dish going on the menu tonight.
14:04Congratulations goes to...
14:12Valentin.
14:15Oh, boy.
14:18Oh, boy.
14:19Oh, my God.
14:20We got the dove.
14:22Five and one.
14:23We are killing it right now.
14:24Join me in thanking these two incredible chefs.
14:30Blue team.
14:31You are in for a ward that people have been enjoying for over a century now.
14:36All of you are about to go on the most incredible cruise down the Mystic River on a 118-year
14:44-old steamboat.
14:45You've got an amazing meal on board as well as you soak up the sun and relax.
14:50Red team.
14:51As you can see, the dining room is nowhere near complete.
14:53There are still tons of work to do ahead of tonight's black gala dinner.
14:58You can't have a gala without champagne and caviar.
15:00We need to painstakingly prep the caviar service.
15:04The dining room also needs a bit of pop and color, some brightness.
15:08So I've got an amazing florist that needs some help.
15:11It needs to be perfect ahead of tonight's gala, right?
15:14OK.
15:15Head to the dorm.
15:20We've got to stop meeting like this, huh?
15:22We have a lovely caviar service going on tonight in the dining room.
15:25So y'all are getting all the accoutrements ready.
15:28Do you remember how to use the grinder?
15:29Y'all are making crushed ice to put all of the caviar on, OK?
15:33No, Chef.
15:33Yeah.
15:34So we have to toast points, smash egg yolks, shave ice with a hand grater.
15:40Could this get any worse?
15:41How many things are we going to do at once?
15:43This isn't the first time I've been one of the only people to get a point.
15:48It's like punishment number six or something.
15:50I stopped keeping count.
15:52Why is it hitting that?
15:55What the hell did I just do?
15:58Hi.
15:59I have a flower delivery.
16:01So I need you to come with me so we can pick them up and bring them in.
16:04We're going outside.
16:06Oh, my God.
16:07I haven't seen sunshine in days.
16:09Really?
16:09Why?
16:10Punishment after punishment after punishment.
16:11Well, you know, do something to win something.
16:13We're trying.
16:14You know?
16:16Smells very nice.
16:18Feels like front of house work.
16:20And I'd rather be back of house.
16:25This us.
16:28Bumped or tired?
16:37Oh, man.
16:42Wow.
16:43Man, I am so pumped to just get out of the dorms, relax, hang out with the boys.
16:47Like, it feels so good that we won this challenge.
16:50Honestly, like, I really am proud of myself putting up a good dish.
16:58No way.
16:59I've never seen a drawbridge before.
17:01Miguel, let the bridge know that we're coming.
17:03Open the bridge!
17:08All right.
17:09All right.
17:10I'm a captain now.
17:11From chef to captain, just like that.
17:13Going out to sea.
17:16Check that off my bucket list.
17:18Want me to honk it?
17:20No, no, no.
17:21No, no, no.
17:22No, no, no.
17:22You want me to honk it?
17:25Yeah, so Miguel, uh, gets to the front of the boat.
17:28And for me, it was kind of, you know, getting obnoxious.
17:31All that goofy and trying to be buddy-buddy with everybody.
17:34But I still don't like Miguel at all.
17:42I think Haley's worried, bro.
17:45Yeah.
17:45She's been real quiet.
17:46Yeah.
17:47I haven't heard a word out of Sandra or Haley since we've been in punishment.
17:53I think it's definitely kind of a divide.
17:55Sandra yelling at Haley.
17:57That's been terrible.
17:58That was a personal attack.
18:00Like, what is our team?
18:02The whole time during the punishment, I kind of take some time to myself.
18:06I isolate myself from the team because Sandra was screaming at me,
18:10put a bad taste in my mouth about her.
18:11Did you want more toast on these?
18:12I think a more even toast.
18:14Yeah, more even.
18:15Like, this golden round you got here is nice, but...
18:18What's with you piling stuff on top of each other?
18:19Because then they're not going to stay crispy.
18:21They're going to get soggy, right?
18:22That's what happened with your grafrites.
18:23I had to re-fry all of them.
18:25Single layer.
18:25Yes.
18:26Sandra's got it.
18:28Make yours look like Sandra's.
18:40Let's go.
18:40Let's go.
18:41Let's go.
18:41Come on, Haley.
18:42I'm here.
18:44Girl, you're good.
18:44Don't worry.
18:46Hi, Chef.
18:47How are you guys?
18:48Great, Chef.
18:49Hi, ladies.
18:50Welcome back.
18:50Hi, Chef.
18:50Hi, Chef.
18:51Let's prove why we are all meant to be here.
18:53Why we're winning.
18:54Let's go seven strong.
18:55Yeah.
18:55Let's go.
18:56Let's go.
18:56It's going to be a huge service.
18:58It's time to lock in.
18:59We want to keep this momentum going and not take the foot off.
19:01the brake.
19:03Oh.
19:04And not take the foot off the gas.
19:07Big blue on three.
19:08One, two, three.
19:08Big blues.
19:10So basically with these, we're just sauteing them until they get soft.
19:15We're grilling them.
19:16We're grilling these.
19:17Yes.
19:18I'm really scared to be on fish with Haley because of her lack of awareness on stations,
19:22and I feel like that's definitely going to come into play tonight.
19:25If you're not 100% on it, I don't want to put, like, like, have you go up and then
19:30have
19:30us fall back because of it.
19:31Yeah.
19:32It is extremely important that tonight goes well.
19:34Like, we, we can't up tonight.
19:36It sounds like you're letting apps and you're letting entrees and y'all are supporting each
19:39other.
19:39Yeah.
19:41That works.
19:41We can do that.
19:42Mourinho.
19:43See you, Chef.
19:44Open Hell's Kitchen to celebrate this historic night.
19:46Let's go.
19:47To be done.
19:58In celebration of Hell's Kitchen's 25 seasons, tonight's Black Tie Gala will be attended
20:03by members of the Connecticut State Legislature, local press, distinguished alumni from past
20:09seasons.
20:10How do you guys feel being back in Hell's Kitchen?
20:12It's electric.
20:13I think we all, like, I'll jump back in there if they need us to.
20:16Oh, yeah.
20:16I'm ready.
20:17Put me in coach.
20:18And the Mashantucket Pequot Tribal Council, including Chairman Rodney Butler.
20:23Nice to see you.
20:24Great to see you.
20:24Absolutely.
20:25Chef Ramsay, we are honored that we've been a small part of those 25 seasons.
20:30And so for that, we want to honor you with a medicine cedar box.
20:35It's such an honor.
20:36We are blessed to be here.
20:37And this is a historic night.
20:40So thank you all for being part of this 25th season celebration.
20:43Ladies and gentlemen, enjoy dinner.
20:45Thank you so much.
20:48Thank you so much.
20:49Standing up there next to Chef Ramsay while he's getting that reward, it's hyping me up
20:53even more.
20:54I'm just more and more motivated to kick ass tonight.
20:57I love the Maryland-style crab cake.
20:59Pan-roasted ribeye.
21:01Tonight's Black Tie Gala will feature Valentin's pan-seared Chilean sea bass, Miles' pan-roasted
21:06ribeye, and Nadia's crab cakes.
21:08I'm going to have a bunch of people trying something I created.
21:12Like, come on, bro.
21:13Like, it's a big deal.
21:14Here we go.
21:15VIP guys, yes?
21:16The state household representative, yes?
21:18Connecticut.
21:19Two scallop, two carbonara.
21:20All right, Chef.
21:20Two scallop, two carbonara.
21:22I need three minutes.
21:23Three minutes, yes.
21:24Chef Ramsay is looking at me to prove myself on fish station.
21:28All right, walking scallop.
21:30Walk it.
21:31Go, go, go.
21:31Walking scallop.
21:34OK, both of you come here.
21:38Two going.
21:39I've got enough for what?
21:41One, Chef.
21:42Come on.
21:42What's the matter with you both?
21:43What's the matter?
21:45Let's go.
21:46All right, Chef.
21:46All right, Chef.
21:48Hayley.
21:49Yes, Chef.
21:49It's two scallops.
21:50Come on.
21:50I have them in my hand, Chef.
21:52Why don't you put them at the same time?
21:55I'm afraid that if I have too many scallops in a pan,
21:58that I'm not going to be able to keep track of what went where,
22:01and that I'm going to burn some, or not cook some enough.
22:04Oh, my gosh.
22:05Come on, girl.
22:05I'm trying to talk to you.
22:08She's just straight off the bat just messing up.
22:11Just do it once.
22:12You're making hard work of it.
22:13I got it, Chef.
22:13You're making hard work.
22:14She's already just in her head.
22:16It's all about being efficient, yes?
22:18Put one in.
22:18Put two in.
22:19I'm going to walk those.
22:20Get in the zone now.
22:21In the zone.
22:21Let's go.
22:23Stupid mistakes.
22:24Stupid mistakes.
22:25Get your together.
22:25Get your together.
22:26After a bit of a slow start, appetizers are finally
22:30now leaving the red kitchen.
22:31That's great.
22:33It's delicious.
22:33And being eaten by members of the press,
22:36Chef Ramsay's focus now shifts to the blue kitchen.
22:39On order on fire, four covers, table four, yes?
22:42Yes, Chef.
22:42Two crab, two scallop.
22:43Yes, Chef.
22:44Let's go.
22:45Where's my Valdemond salt?
22:47Which one?
22:48Valdemond salt?
22:48The Vandabond?
22:49What is it called?
22:50I don't mess with Miguel at all.
22:53I'm dropping scallops.
22:55Two minutes, Johnny.
22:56Two minutes, Val.
22:57Of course, I get paired with him tonight,
22:59and everybody knows on the blue team that he's the worst chef,
23:02but they just don't, whatever.
23:03Miguel can keep coming because he's a funny guy,
23:05and he helps us when we're in need.
23:08Johnny G, you okay?
23:09Yes, Chef.
23:10I have Miguel helping you with Wellington, Chef.
23:13I need your help, bro.
23:14I need your help, bro.
23:15I need your help, bro.
23:15I need you mine, dude.
23:16Johnny G, cut this up for me.
23:18Here.
23:18Cut that up for me.
23:19Yep, chop it.
23:20Thank you, bro.
23:21Are you good?
23:21Thank you, man.
23:22Thank you, Miguel.
23:24Scallops, Miguel.
23:26Scallops!
23:28I'm on fish support tonight with Johnny G.
23:30He's leading the station.
23:32Gallup coming in 30 seconds, Chef.
23:33Hurry up.
23:34Yes, Chef.
23:35Me and Johnny, we have had our ups and downs,
23:37but we're here, and we're in the moment,
23:40and he's a good guy.
23:41Good godly man.
23:42I told you to take them out in one.
23:43One time.
23:43I know they're cooked now.
23:44Come on, Chef.
23:45One time, Chef.
23:45I'm watching your timing, and you're way too slow,
23:48young man.
23:48Yes, Chef.
23:49Whether you like it or not.
23:50Speed up.
23:50Yes, Chef.
23:51Here we go, boys.
23:52Come on.
23:53I'm watching you like a hawk.
23:54When I say out, they're out.
23:55They're ready.
23:55Let's go.
23:56While Miguel manages to survive his first test
23:59of the night.
23:59I like it all in your mouth.
24:01The red team has been on a bit of a roll,
24:04pushing out appetizers.
24:05It's really good.
24:08And it's time to move on to entrees
24:10and deliver for some familiar faces.
24:13Being in there and then being on this side is very different.
24:16Less stressful.
24:17Oh, right now, yes.
24:18Returning Hell's Kitchen contestants, yes?
24:20Yes, Chef.
24:21Show them how good you are.
24:22Yes, Chef.
24:22Seats come at table 21.
24:24Entree to bass, to chicken, to Wellington.
24:26Heard.
24:26Heard, Chef.
24:27Let's go.
24:28Wellington's in, yes?
24:29Yes, Chef.
24:29Good.
24:30It's extremely important for this earth to go well
24:33because we have a gala.
24:34I got Chef Kyle right in my direct eye line.
24:37I'm like, oh, I'm making sure this
24:39comes out straight, bro.
24:41Like.
24:42How long you need?
24:44I'm on four minutes.
24:44Four minutes.
24:45Three minutes garnish.
24:46Three minutes garnish.
24:46I was hoping that tonight would be halibut on the station.
24:50I cook halibut at the restaurant.
24:51I work out back home every single day.
24:54But I'm stuck with sea bass.
24:56A fish that I've never cooked before
24:57and a fish that I am terrified of cooking.
25:00Walking sea bass.
25:02Sea bass fish.
25:05Fish station, come over.
25:09Is that the best?
25:11No, Chef.
25:11Is that the most passionate you can be?
25:13No, Chef.
25:13Get me the bass.
25:14One's raw.
25:14Come on, quick.
25:15Back in.
25:15Let's go.
25:16Hurry up.
25:16Yes, Chef.
25:18Walking to chicken.
25:19Walking to welly.
25:21Be firing one sea bass.
25:27Nadia, come here.
25:28Yes, Chef.
25:29Behind.
25:32That is textbook.
25:33Thank you, Chef.
25:34Timing is absolutely spot on.
25:36Send the five, please.
25:37Yes, Chef.
25:38The welly team looks great.
25:40They look good, yeah.
25:40Infamous.
25:42Hey, ladies.
25:43When we start sending bits of tables, it's the beginning of the end for me.
25:47I know, Chef.
25:47So pull it back.
25:48Yes, Chef.
25:49If you're not happy with it, don't give it to me.
25:51You know I'm not going to send it.
25:52Yes, Chef.
25:52Come on.
25:53Yes, Chef.
25:53Which sucks is that somebody right now is nervous as hell.
25:57Yeah.
25:58If they know that there's a table, especially that it's ours.
26:02How long for that bass, please?
26:04Chef, I need two minutes, please.
26:05Explain to Mourinho.
26:06What up?
26:07Mourinho, I messed up.
26:08It's just now I'm censored out.
26:09Are they returning, Chef?
26:11How long?
26:11Give me.
26:12I need a minute and a half.
26:12Okay.
26:15What's going on, Mourinho?
26:17Your sea bass is not cooked correctly.
26:19I'm going to cut them a break this time and that's it.
26:22Yeah, because you remember all the fish that they sent back when you were here?
26:27Oh, you remember?
26:28I remember.
26:28I knew.
26:30Infamous.
26:30There is still people waiting for the main courses from your season.
26:34Absolutely.
26:39Must how long?
26:41One minute, one minute, Chef.
26:42One minute, Chef.
26:43Although I'm not the one to fish up so bad, I feel like somehow it's my fault.
26:49Can you get me a pass tray, please?
26:51I'm sorry, what?
26:51Can you get me a pass tray, please?
26:53A what?
26:54I can't.
26:54A pass tray.
26:55Yes, yes, yes, yes, yes, yes.
26:57This is what I have for you.
26:58This is what I have for you.
26:58I don't care.
26:5930 seconds.
27:0030 seconds.
27:00Walking sea bass.
27:05Oh, my gosh.
27:19I see all this food, and it looks delicious, so I just, you know, ate it.
27:23Rog, please don't do that.
27:25Look at his eating.
27:26Look.
27:27Haven't you got enough in there?
27:28Yeah.
27:28But that's so good.
27:29It's really a waste.
27:30Wow.
27:31No, I mean, just a quick little bite.
27:32It's really tasty.
27:33Oh, .
27:34How could Chef Ramsay blame me for eating this delicious food?
27:38It's fantastic.
27:43It's over 40 minutes into Hell's Kitchen's 25th season celebration gala.
27:48Your sea bass is not cooked correctly.
27:51And season 13's Frank is still waiting on his entree.
27:54Either they're doing really well tonight, or Chef Ramsay is getting too nice.
27:58What do you think?
27:58There's not a lot of yelling.
28:00Got it.
28:01Can you get me a pastry, please?
28:02I'm sorry, what?
28:03Can you get me a pastry, please?
28:05Can you get me a pastry, please?
28:06And Sandra's second attempt on sea bass has Chef Ramsay saying...
28:10Oh, my gosh.
28:14Ladies, let's do an open eye test.
28:18Question to all of you.
28:20Does that fish look cooked?
28:22No, Chef.
28:23It's not a sushi restaurant.
28:25I know, Chef.
28:25Does that look cooked?
28:26No, Chef.
28:26For the third time.
28:27Can I have a cooked sea bass?
28:29Yes, Chef.
28:31Come on, ladies.
28:32If you can do it, you've got to switch.
28:33I'm scared of .
28:35I'm re-firing the sea bass for the third time.
28:41Sixth of a table one and fire.
28:42The Mashantuck Pequant Tribal Council, yes?
28:45Yes, Chef.
28:46Entree to Wellington, to pork, to salmon.
28:48Chef.
28:49Two wings and two pork, two salmon.
28:51Repeat it.
28:51Two salmon, two pork, two Wellington.
28:53Now repeat it with some passion.
28:55Two salmon, two pork, two Wellington.
28:57Yes, Chef.
28:57Let's go.
28:58Yo, are those your porks?
29:00Yes.
29:00That's yours?
29:01Yeah.
29:02Nice.
29:03They read at 125.
29:04They were going to rest.
29:05I'm reading 115 on the wellies.
29:07Beauty.
29:08Miles, walk welly, last.
29:10Just give me a time.
29:11We need to walk at the same time.
29:12Give me a time.
29:15Today I'm working meat with Val.
29:17I'm feeling great.
29:18I think that this is a really great opportunity for meat,
29:21especially after my raw lamb incident last time I was on meat.
29:24That's not even rare.
29:26That's ice cold and raw.
29:29I'm ready to just kind of hunker down and put up some really good food.
29:33Walking salmon.
29:34Behind.
29:34Behind.
29:34Salmon.
29:36Coming up.
29:37Welly's walking.
29:38Behind, Chef.
29:38Two Wellington.
29:39Sauce.
29:42Look at that.
29:43Wellington, Dylan.
29:45Beautiful.
29:45Thank you, Chef.
29:46Thank you, Chef.
29:47Great job.
29:48Great job.
29:49Where's the pork?
29:50How about pork?
29:52Blue Team, where's the pork?
29:53Pork is walking.
29:54Pork is walking, Chef.
29:55Right now.
29:56Pork.
29:57Pork.
29:58Hand to me.
29:59Yes, Chef.
29:59Pork.
30:00Come on, guys.
30:01I've sliced the Wellington.
30:02All right.
30:04I've sliced the Wellingtons.
30:05It's hot, Chef.
30:06I hope it is.
30:10Go, James, please.
30:13You two, you need to come together.
30:15Yes, Chef.
30:16I'm slicing the Wellington.
30:17They cooked to utter perfection.
30:18And now, where is it?
30:20Yes, Chef.
30:20Got to complete the table.
30:22Yes, Chef.
30:23Chef Ramsay does enjoy picking on me.
30:25Not in a bad way.
30:27Maybe a bad way.
30:28I don't know how he intends to do it.
30:30Miguel.
30:30You good?
30:31Can you run?
30:31Yes, I can run, Chef.
30:32It's not a relay.
30:33Run it.
30:34Yes, Chef.
30:34Let's go.
30:35Yes, Chef.
30:35I enjoy it.
30:36I think his quips are funny.
30:38I didn't think I was moving slow personally.
30:40But I think Chef Ramsay sees that I can be faster.
30:44Behind.
30:45With the Blue Team impressing the Tribal Council
30:48with their prompt delivery.
30:49Ah, I love Mr. Pork, Chef.
30:51That's good.
30:52The same can't be said for a Red Team table.
30:55Frank, I'm sorry.
30:56I'm going to bring you a little plate
30:57so maybe he can share something with you.
30:59As Hell's Kitchen's alumni, Frank,
31:01is still waiting on a sea bass.
31:03How long?
31:04Re-fire sea bass.
31:05Re-fire sea bass, Chef.
31:06I need five minutes.
31:06They're almost finished with the main course.
31:08They are three quarters down, all five of them.
31:10Hurry, hurry.
31:11Do you hear what he just said?
31:13Yes, Chef.
31:14He's the one standing in front of the table looking stupid.
31:16Where is the bass?
31:18The bass is working, Chef.
31:22Hey, Michelle.
31:23Yes, Chef.
31:24Take over.
31:24All of you, get in the back room now.
31:26All of you.
31:26All of you.
31:27We need to go in.
31:28Put me in.
31:29Put me in, coach.
31:30I'll get in there dressed like.
31:31What is happening?
31:33Chef, I up.
31:35We're communicating, but I'm hardly hearing anything from her.
31:37When she's confused or frazzled, she's just quiet.
31:39It's a show.
31:41The fish station is taking everybody down.
31:43Yes, Chef.
31:44We're about to clear the six top, and we still haven't sent one of the main courses.
31:48Yes, Chef.
31:49Who's in charge?
31:51Someone lead.
31:53Get a grip.
31:54If you don't walk back in there with passion, please leave.
32:00I up my .
32:02What's not working?
32:03Do you need to switch?
32:04What's happening?
32:04You need to figure something out.
32:05You lead, you're good with leading.
32:06I'm good with leading.
32:07I up my sea bass, because I'm sitting there.
32:08I'm blaking.
32:09Okay, look.
32:09We got to get back in there.
32:10You need to talk to her.
32:11She needs to talk to you.
32:12Here you go.
32:13I don't hear you guys communicating.
32:14We're walking over and helping.
32:15Period.
32:16If no answer, pause.
32:18Let's go.
32:19Right, are we going or not?
32:20Yes, Chef.
32:21That's a refire.
32:22Fish station is definitely a show.
32:24How long?
32:25We're walking in one minute, Chef.
32:26We just talked about it.
32:27Ma, are you ready?
32:28One minute?
32:28Yes, Chef.
32:30I don't even know where to help if I can, and I realize that it's a whole mess,
32:35and there's no communication at all.
32:37Walking refire.
32:38Right here.
32:39Fire right here.
32:41Ladies.
32:42Yes, Chef.
32:54It's over an hour into a black tie dinner service, celebrating 25 seasons of Hell's Kitchen.
33:00Ladies.
33:01Yes, Chef.
33:02Come here.
33:02Yes, Chef.
33:03And Chef Ramsay is in no mood to celebrate with the red team.
33:08They've finished.
33:09You can see them.
33:10Rock's finished.
33:10Kyle's finished.
33:12Third time, I get this.
33:15It's not even cooked.
33:16It's still raw.
33:18Get out.
33:19Back to the dorms.
33:21Georgiana, on fish, please, now.
33:22Yes, Chef.
33:23Yes, Chef.
33:23Moving me from abs.
33:25I'm excited because that means he trusts me, you know?
33:27He didn't pick Kylie.
33:28He picked me, and he picked me for a reason.
33:30He knows I can do this .
33:32There's no rush, Georgiana.
33:33They've waited long enough, okay?
33:34Just nice and cook, please.
33:35Yes?
33:36Yes, Chef.
33:36You do.
33:37This isn't part of justice.
33:39This is exactly right.
33:40This is exactly right.
33:42He's going to talk so much .
33:43OK, this is two more working right here.
33:45You're good, bro.
33:46I don't know if we need it.
33:47That's your fault, bro.
33:48Yeah.
33:48That's up, bro.
33:49Don't even, like, nobody was expecting this.
33:51That station looked bad, really bad.
33:53It looks like a tornado went through.
33:55It looked horrible.
33:56Walking, re-fire right here.
34:06Go, please.
34:07Yeah, let's go.
34:09So, finally, I'm so sorry.
34:11Sorry, Frank.
34:13I apologize.
34:14It looks really fine.
34:14It looks great.
34:15It looks stunning.
34:17I know, but it's, I think it takes shorter time to come from Italy
34:21than put them from this kitchen here.
34:28Fish should not be that hard.
34:29No.
34:30Stupid, stupid, stupid.
34:32It is frazzling there.
34:33It's a fast-paced environment.
34:35It's hell's kitchen.
34:36It's hell, you know?
34:37I feel like because I'm messing up a sea bass.
34:40Every single place I've worked at, I've been on fish station.
34:42How the does a fish go mess with fish?
34:45I up today on fish.
34:46It's humiliating, honestly.
34:48I'm sorry, also, for snapping about service.
34:51I already cried all my tears today.
34:52With Sandra and Hailey out of the kitchen.
34:55Let's go, girls.
34:56Here we go.
34:56We got it, bro.
34:56We got it.
34:57Chef Ramsay is expecting the remaining four chefs
35:00to complete dinner service without issue.
35:03Artie got two lamb, two halibut.
35:04Last ticket, two chicken, two halibut.
35:06Yes?
35:07Yes, chef.
35:08That's it.
35:08You got this, ladies.
35:09It's how you finish, yeah?
35:10Yes, chef.
35:11And I'm ecstatic when he sent them out,
35:14because after that, we were flowing.
35:17Nadia.
35:18Yes, chef.
35:18Beautifully cooked.
35:19Thank you, chef.
35:20Go, please.
35:21We all helped each other, which was great.
35:23Good.
35:24Nicely cooked.
35:25I was like .
35:26If we work like this, with just me, Georgiana, and Maya,
35:29I'm like, solid, bro.
35:32Ladies.
35:33Yes, chef.
35:33All of you, great recovery.
35:35Thank you, chef.
35:36And it's a shame, unfortunately,
35:38because you are the losing team tonight.
35:40Yes, chef.
35:41Because of the fish station.
35:42Yes, chef.
35:43But it's obvious who your nominees are.
35:45Yes, chef.
35:46You guys are beyond a shadow of doubt safe.
35:48Great job.
35:49Thank you, chef.
35:50Well done.
35:56I'm sorry, guys.
35:57I'm sorry I let you all down tonight.
35:59I up.
36:01We finished her.
36:02I know the whole team is mad at both Haley and I.
36:05Tonight's dinner service definitely caused a very big divide
36:08within the team.
36:09Who's that?
36:10Who's that?
36:11Who's that?
36:11Who's that?
36:11Who's that?
36:16Hey!
36:17Hey!
36:18Hey!
36:19Hey!
36:20Hey!
36:21Hey!
36:21Hey!
36:21Hey!
36:21Hey!
36:34Hey, hey!
36:37what's going through your head really helps us to talk it out you know feeling beat down
36:42I got it I got it I'm like miss my family so much I came and imagined having a child
36:49outside
36:50of this and sacrificing that much for my family it's hard being the only mom here and yeah well
36:58you know your family's proud of you for even being here like my team all of a sudden for
37:02no reason has like lost faith in me like I feel like a weird shift like I grew up with
37:12older
37:12brothers I'm the youngest of five I don't think that's true Mike gives me that sense of just having
37:19those pep talks with my brothers even if it is just keep doing you you know you've been rocking it
37:24right
37:24you're strong you're capable he really has my back he is you know my shoulder to lean on my shoulder
37:30to
37:31cry on you already won you already won by being here you know I mean I know but know that
37:36they're
37:36with you and they're supporting you but just try not to think about it's just gonna make you go down
37:40a hole you know I'm so grateful that I have him look at me take a breath keep your head
37:46up all right
38:10ladies that was painful
38:17let's cut straight to the quick Haley Sanders step forward
38:26Sandra young lady it was shocking to me that you brought sea bass to the pass and you thought that
38:34was acceptable
38:37what happened I up today chef I was focusing on my side and I was focusing on the other side
38:42of fish
38:42and I forgot to focus on my own thing and I up but help me to understand what does that
38:46mean you're
38:46focusing on your side because no one was in the driving seat on that station I'm not asking you guys
38:51to be
38:51best friends I just want you to be best cooks I want you to be best chefs that's ever graced
38:57this kitchen
39:01Haley I knew we were heading for the rocks at the beginning of service when there were two scholars
39:05in order and you're only cooking one portion at a time where's the focus I think I just kind of
39:12got in
39:13my own head I've sacrificed a lot to be here I have a six-year-old at home was really
39:20thinking about her and I'm just I'm just trying to make her proud but
39:24where's your fight back I have so much more fight in me my challenges have been good and
39:33all I can do is just strive to be the best person and chef that I can be and to
39:37just prove to my
39:38daughter that I didn't come here to just give up without a fight you've got elements of greatness
39:43within you but what happened who is leading chef I was supposed to be leading tonight and there was
39:49miscommunications and we're very much in a flip-flop dancing around each other and I kept on trying to
39:56communicate and I wasn't really hearing much back Hayley you're standing next to Sandra she's talking to
40:01you were you ignoring her I was not ignoring her chef I was just trying to get my dishes out
40:06I was in
40:06charge of apps and pork and she was in charge of fish so the person leaving Hell's Kitchen is
40:19Hayley
40:23young lady from the get-go tonight you are flustered and you know and I know that you are not
40:27ready to
40:27be my head chef I wish you the very best go home and spend some valuable time with your daughter
40:32thank you I've learned so much from chef Ramsey I could never thank him enough for giving me this
40:45great opportunity I'm definitely never gonna stop fighting for my dreams and the future still holds so
40:52much for me but I'm gonna go home I'm gonna love on my family my daughter I think that she's
41:00gonna be
41:00proud of me but I think she's gonna be happy that I'm home Sandra wake up quickly yes chef back
41:09in line
41:09thank you chef ladies we're on a bad losing streak and now you have two less chefs in the blue
41:18team Mike
41:22yes chef get up here you're joining the red team
41:36they need a strong force they need to get their together and they need to start shining
41:45now get out of here I think Mike's definitely an improvement from Hayley because I know he's a
41:50strong chef his head's in the game and I think it's a positive for sure big Mike now is on
41:56the red team
41:57ah that one hurts I'm not gonna lie I hope he does good himself but not the red team in
42:03general I am
42:05shocked this is like this is crazy obviously chef Ramsey believes in me he thinks I can lead this team
42:12but blue is my favorite color and on top of that I look awful in red tonight Hayley lost her
42:21way on the
42:22fish station and found her way home next time on Hell's Kitchen the day of reckoning is upon us
42:32every chef is feeling the pressure what's up red team and while everyone is trying to stay focused
42:41I need a medic I hear her scream I cut my finger off an injury to Kylie may take her
42:48out of the
42:49competition I might have to go to the hospital and she may not be the only one leaving prematurely
42:55find out who survives she say she cut her whole phone on a bloody stressful episode of Hell's Kitchen
43:03look like a crime scene