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00:01Previously on Hell's Kitchen 25.
00:04In celebration of 25 seasons of Hell's Kitchen,
00:07dinner service was a...
00:09Very, very special black tie gala.
00:12The chefs were challenged with creating unique dishes for the menu.
00:16Y'all both have scallops and y'all both have corn.
00:18Are y'all making two different dishes?
00:20I'm doing scallops.
00:21With Haley and Nadia both deciding to do scallops,
00:24Nadia decided to pivot.
00:26What are you working on?
00:27I like the idea.
00:28Despite the change on the fly,
00:30Nadia's crab cakes with charred corn puree scored big.
00:34That's excellent.
00:34I think this one is delicious.
00:36Earning her team.
00:37Nadia, what's up?
00:38Their first lead.
00:39While Miles...
00:40High-end marinated ribeye.
00:42Great flavor.
00:43And Valentin's...
00:44Hand-seared Chilean sea bass.
00:46Beautiful, flavorful dish.
00:47Impressed everyone.
00:48Valentin.
00:49And sealed the win for the blue team.
00:51During the black tie gala,
00:53the blue team rose to the occasion.
00:55Well, he's walking.
00:56As they breezed their way through another strong service.
00:59Oh, look at that.
01:00Wellington, Dylan.
01:01Beautiful.
01:01Thank you, champ.
01:02While Haley and Sandra's complete meltdown on fish station...
01:05Can you get me a pass tray, please?
01:07A what?
01:08...had the red team behind all night.
01:10The fish station has taken everybody down.
01:12Get out.
01:13Back to the dorms.
01:15Georgiana, on fish, please, now.
01:17Yes, chef.
01:17He picked me for a reason.
01:18He knows I can do this.
01:20But Georgiana managed to right the ship.
01:22And led the team to a respectable comeback.
01:25Great recovery.
01:26It's obvious who your nominees are.
01:28Yes, chef.
01:28Yes, chef.
01:29During elimination, despite a heartfelt plea...
01:32I've sacrificed a lot to be here.
01:34Chef Ramsay sent...
01:35Hayley.
01:36Home.
01:37Ending her dream of becoming head chef
01:39at Hell's Kitchen Foxwoods Resort Casino
01:41in Mashantucket, Connecticut.
01:45But Chef Ramsay wasn't finished.
01:48Mike.
01:49Yes, chef.
01:49You're joining the red team.
01:51And now, the continuation of Hell's Kitchen.
01:56Now get out of here.
02:01One night does not define you.
02:03I know.
02:03I know I'm an amazing .
02:05But I up yesterday doing cold apps on pizzas.
02:08I up today at Frisch.
02:09And that's really what Chef Ramsay is seeing.
02:19Listen.
02:21The same s*** happened to me last night,
02:23and we see what happened today.
02:24I fought back.
02:25I know.
02:26I want you to do the same s***.
02:28I will.
02:29Sandra and I are very close.
02:31Everyone notices that her and I are, you know,
02:33two peas in a pod.
02:34Are you set?
02:35Go to bed early tonight like I did last night.
02:37Don't think about it too much,
02:39but think about what happened.
02:40Think.
02:40Reflect.
02:41We have a lot of similarities.
02:42Like, I have hard days and I beat myself up.
02:45And Sandra does as well.
02:46And it was nice, you know,
02:47having someone to kind of lean on in this situation.
02:51You're an amazing friend, Kylie.
02:52Huh?
02:52You're an amazing friend, Kylie.
02:54Fix your posture.
03:09Good morning.
03:10Good morning, chef.
03:12Listen up.
03:13Gen Z.
03:13Do you know what this is?
03:16That's a calculator?
03:17Yeah.
03:18Come on.
03:19It's a blackberry.
03:20Yeah.
03:22Man, a phone with buttons?
03:24That's insane.
03:26Listen up.
03:27When Hell's Kitchen premiered in 2005,
03:30smartphones were in their infancy,
03:32much like many of you.
03:36Oh, my God.
03:37What is that?
03:39Oh, that's Kylie.
03:40That's Kylie.
03:41So cute.
03:42I've been in the kitchen since I was a little girl,
03:44if you can't tell, chef.
03:46You look scared.
03:50Hey.
03:51Who is that?
03:52Who is that?
03:53Is that Miguel?
03:55Miguel?
03:57Georgiana.
03:58Oh, my God.
04:01Do I really look like Miguel, bro?
04:04Gorgeous.
04:05Look at that hair.
04:09Hey.
04:11Looking smart.
04:12Very dapper.
04:13Oh, my God.
04:15Miles.
04:15Miles.
04:16That smile.
04:17He smiles exactly the same.
04:21Artie in red, man.
04:22Look at that.
04:23Evil Mike.
04:25Yes, sir.
04:26Picture that face with long hair.
04:29Put a wig on that kid.
04:31That's silly.
04:33Val.
04:34Valentine.
04:36Who is that, Maya?
04:39That must not look like you.
04:41Okay, get it off.
04:44Wow.
04:45Miguel.
04:46Yeah.
04:47Boy, have you guys changed.
04:50So has the way that we communicate.
04:53Nowadays, your generation especially likes to communicate with these.
04:59Yes.
05:00Oh.
05:01Emojis.
05:02Yep.
05:03For the start of your next challenge, we're going to have some fun.
05:06Today, you're going to be tested on your ability to think quickly on your feet,
05:11whilst you compete to win ingredients.
05:13Are you ready to play Sal's Kitchen?
05:15Yes, chef.
05:16First up, Gabe and Nadia.
05:18Let's go.
05:18Let's go.
05:19Let's go, Gabe.
05:20For today's game of Sal's Kitchen, an emoji puzzle will appear.
05:24Here we go.
05:26The first chef to buzz in and correctly identify the ingredient.
05:30Bell pepper.
05:31Bell pepper.
05:32It is correct.
05:34Can assign that ingredient to one of their three proteins, or strategically place it on
05:39one of the other team's proteins.
05:40Do you want to keep it?
05:42I will take chicken, chef.
05:43Well done.
05:44Next round.
05:45Here we go.
05:49Nadia, please.
05:50Whiskey.
05:50Wait.
05:51What's the top?
05:52I need an answer.
05:54Four.
05:55I don't know what that is.
05:56Two.
05:57One.
05:58Yeah, I don't know what that is.
05:59Gabe, do you know what it is?
05:59A bullet whiskey, chef.
06:01It's a delicious whiskey.
06:03That's right.
06:03Great for caramelization.
06:04Great for drinking.
06:05Put it on their bath.
06:06No, no.
06:06Keep it.
06:08Either on a strip or on their bath.
06:09We'll put it on their bath.
06:11Yeah.
06:12Okay.
06:12I think the blue team, they're going to regret giving the bullet to the red team.
06:16It has a little sweet, smoky flavor.
06:19Next.
06:23Snap peas?
06:24Yeah.
06:24Snap peas, correct.
06:25I'm going to keep it.
06:26Black bass.
06:27Black bass.
06:28Okay, back in line, you two.
06:30Next up, Dylan and Sandra.
06:32Let's go.
06:33My grandma always sends these, like, cryptic emoji combo texts, and I have to figure out what
06:38she's saying, so I feel like this emoji puzzle game is going to be a breeze.
06:42Wow.
06:43Eggplant.
06:44Eggplant.
06:45Well done.
06:46I'm keeping it for the chicken.
06:46For the chicken.
06:47Okay.
06:51Couscous.
06:52Well done.
06:52That's really good.
06:54That's crazy.
06:55He plays the for fun.
07:01Celery root.
07:01Well done.
07:02Yeah.
07:04As much as I don't like smack talk, I kind of just want to say to Dylan, like, what,
07:07you didn't get that?
07:08Keeping it, chef.
07:09Keeping it on the chicken.
07:10Okay.
07:10Smart.
07:10Next up is Maya and Miles.
07:14Sweet potato, chef.
07:15Well done, Miles.
07:17We're going to put it on the strip, chef.
07:18Here we go.
07:21Apple, chef.
07:22Apple is correct.
07:23We're going to put it on the reds, New York strip, chef.
07:25Oh, my goodness me.
07:27We're going to put it on the strip, chef.
07:27And you're going to love that apple.
07:30Next up.
07:32What?
07:34Dylan's got it again.
07:36Come on.
07:38Rice noodle?
07:39Yeah!
07:40Strip, strip, strip.
07:42Give it to their strip.
07:43I'll put it on their strip, chef.
07:44Oh, man.
07:46That's nasty.
07:49Up next, Valentin and Kylie.
07:50Let's go.
07:53Ratatouille?
07:55Ratatouille?
07:56Ratatouille.
07:58That's incorrect.
08:00The answer is...
08:02Radish!
08:04That's a dish.
08:05That's a plate, though.
08:06I understand the rat part.
08:08But where's the two we from?
08:10We'll keep it on our black bass.
08:11Nice.
08:12Next up.
08:15Oh.
08:15Oh.
08:17You got this, Val.
08:18You got it, Val.
08:19You know this, Val.
08:20Kylie, you got this.
08:22Tomato?
08:23Oh.
08:24No.
08:25So close.
08:27Tomatio.
08:28Man.
08:30We're doing it on the Red Tim Strip.
08:32Oh, my God.
08:34Apple and Tomatio for New York Strip.
08:36Here we go.
08:37Last round.
08:40Basmati rice.
08:41Well done.
08:42Valentin got them all.
08:43I stood there.
08:45I stood there like the grandma from 1980s.
08:47Like, what's this word again?
08:49Next, in the matchup between Georgiana and Johnny G.
08:53Corn?
08:54Rice, Georgiana.
08:55The corn goes to the Red Team's chicken breast and...
08:58Green bean.
08:59Well done.
08:59Yay!
09:00And the green beans complete the Red Team's chicken dish.
09:03Here we go.
09:03Final round.
09:06Oh.
09:08Fingerling potatoes.
09:09Yes!
09:10And the fingerling potatoes complete the Red Team's black bass dish.
09:14The last pair.
09:15Mike and Miguel.
09:16Let's go.
09:16Hey, beat Mike.
09:17Come on.
09:17You gotta beat Mike, bro.
09:18You have to beat Mike.
09:19We're here to demolish Red Team like we've been doing.
09:21Here we go.
09:24Mike, you got this.
09:25Oh, you got it.
09:26Cabbage!
09:27Well done!
09:29We're gonna put it on our bass, chef.
09:30Nice.
09:31Right, next up.
09:31Here we go.
09:35Cucumber, chef.
09:35Well done.
09:37It's gonna go on their New York strip, chef.
09:38Oh, my goodness me.
09:41Sabotage.
09:42Final round.
09:42Here we go.
09:44Polenta.
09:45Well done.
09:46Nice, Mike.
09:46We'll put it on their strip.
09:47Oh, my God.
09:49So bad.
09:53Well done.
09:54Your 45 minutes start now.
09:56Let's go, guys.
09:57In today's challenge, each chef must create an elevated dish
10:01with one of the proteins and the three ingredients that were assigned to them.
10:06Whoa, we have the same idea?
10:07Yeah.
10:08So each team will make two dishes using the same protein.
10:12What's up, Red Team?
10:13What's up, Red Team?
10:14What's up?
10:14What's up?
10:15This is a huge new chapter for the Red Team.
10:17I mean, you got Mike in the new threads.
10:19Like, what's good?
10:20Make sure you let your meats rest, ladies.
10:22Yes, sir.
10:23And I can't just say ladies now.
10:24I'm feeling super confident about this dish.
10:26I mean, it's in my blood.
10:28I'm Italian.
10:28This is an Italian dish.
10:30I know how to bread chicken.
10:31They teach you that in the womb back where I live.
10:33How are you feeling?
10:35Good.
10:35How are you feeling?
10:36About to win a challenge, huh?
10:37Yeah, man.
10:38Back in the win column over here.
10:40Big man, talk to me.
10:42So, chefs, I'm going with baba ghanoush, a scallion garlic and miso rice.
10:46And then I'm going to make a miso butter sauce for the chicken.
10:49Big Mike now is on the Red Team.
10:51That's a big loss to the Blue Team.
10:53I love Big Mike.
10:54I love him.
10:54But I have to beat him.
10:56Feeling good?
10:56Feeling good?
10:57Feeling great, chef.
10:58Right.
10:58I like the enthusiasm.
11:00Georgie, have you worked with tomatillos before?
11:02Yes, chef.
11:03Very acidic.
11:03Yes, yes.
11:05Our New York strip just ended up having a fruit and two vegetables.
11:08Like, no starch, no nothing.
11:11This is not easy.
11:13This is the tomatillo with apple and onion.
11:16Is it good?
11:16Yeah.
11:18Oh.
11:19He put some spice in that, too?
11:21Sorry, chef.
11:25What's up, Balancing?
11:26I'm going to do like a nice Mediterranean couscous, a slaw with the radish and cabbage.
11:31The bass is just going to get seared.
11:33I love it.
11:34I've been cooking so strong, so I am very confident in my dish.
11:37I think this is going to be a tough one for Red Team.
11:41Don't forget to squirt that thing, bro.
11:43Yeah?
11:43I think I'm going to just leave it like that, bro.
11:45I don't think I'm going to squirt.
11:47Red Team, halfway, yes?
11:49Yes, chef.
11:50Yes, chef.
11:52How's your puree?
11:53The puree, I'm going to start right now.
11:55Okay.
11:58Ah, .
12:01I need a medic.
12:03You need a medic?
12:03I just took my whole thumb off with the peeler.
12:08What the did she do?
12:10Medic!
12:11Did she say she cut her whole thumb off?
12:12Damn.
12:13Oh, my God.
12:14Oh, this hurts.
12:16Take a breath, Kylie.
12:17It's okay.
12:18Just take a breath.
12:25Okay.
12:30Oh, my God.
12:40Oh, my God.
12:41Oh, my God.
12:42Oh, my God.
12:43Oh, my God.
12:43Oh, this hurts.
12:44Damn.
12:45it's okay all right it's okay take a breath kylie it's okay just take a breath take a breath
12:50probably bleeding a lot right now it just hurts it hurts a lot look like a crime scene can we
12:56just wrap this so i can at least try to get through this wrap this bitch up i gotta go
12:59i
12:59want to finish this challenge and prove that regardless of what just happened i'm i'm gonna
13:04fight back you're right i took off a chunk of my finger i'm gonna have to get this re-looked
13:11at
13:13i'm super excited for the bullet whiskey sauce because the advantage of cooking with alcohol
13:17is that the sauces will have a lot more flavor the blue team put it on the board okay well
13:24if
13:24you're too scared to do it i'll do it dude that has the whiskey in it yeah that's good okay
13:30thank you
13:31chef just under five minutes yes chef you like the chicken skin it's a little burnt chef a little
13:39yeah oh my god the skin is just black unservable for chef ranzi yeah i'm gonna take the skin off
13:46i see the black skin first thing i do i just slice it off and i put in a pan
13:50and i start basting it
13:51just to get some juice back so i'm just really hoping it comes out well try my best 30 seconds
13:57let's go i'm walking behind behind well done nadia let's go all right blue team we've got to move
14:03let's go johnny be decisive let's go yes chef make sure everything's on the plate 10 9 8 7 6
14:135 4
14:16it's good it's good come on go go go go go go go go go go go run run run
14:20run serve god wow
14:25each team cooked two proteins but i will only taste one so right now i want both teams to huddle
14:34and have a quick chat and decide which dishes i'm tasting off you go we gotta go chicken i'd rather
14:42go
14:42I'm confident in mine.
14:43Yeah, I was rushing.
14:45All right, we're going mine.
14:46I burnt my skin on mine.
14:46I had to peel it off, so we could get Nadia's.
14:49So two strips.
14:50I love mine, but I also love yours.
14:52If you love yours, take it.
14:52But I love yours.
14:53I'm not going to be offended.
14:54I don't want to lose the point.
14:54You can do it.
14:55I love my dish.
14:56I think it would be great.
14:57But also, I love Georgiana's dish.
15:00I want her to shine.
15:01I am a team player, and my girl Georgie, she's going to pull through.
15:04I feel so confident in mine.
15:06Chef James said my chicken was cooked perfectly.
15:08Yeah.
15:09My only issue, the flavors are insane.
15:11Did you burn your skin and overcook it?
15:13Yeah, there's no comp.
15:14All right, yeah, we'll go with that.
15:16I'm so disappointed Chef Ramsay can't taste my dish.
15:19Like, the skin's not there, but it doesn't really matter.
15:21Like, it tastes good.
15:22The flavors are there.
15:23The chicken's cooked perfectly.
15:24I think we both killed it.
15:26I mean, I'm confident in the flavors.
15:27You can just boil down the look.
15:29Yeah, probably.
15:29I feel like Val had a little bit of an edge than I did.
15:33Just visually, his look better, you know?
15:34I stand by my dish, 1,000%.
15:36But you have to eat with your eyes first.
15:38Two strip.
15:39I really like my plating on mine.
15:40I mean, I feel really strong about mine, too.
15:42That's a perfect good.
15:43Obviously, I want my dish, but I'll rock, paper, scissors if you really want yours.
15:48Let's go.
15:48All right, Dylan.
15:50I trust that was a tough decision, right?
15:52Yes, Chef.
15:53The New York strip.
15:54Let's go, Georgiana and Dylan.
15:57Come on, baby.
15:57Come on, Georgie.
15:58Here we go.
15:58Come on, Dylan.
15:58So far in the competition, the blue team has dominated the red team in challenges with five
16:04wins and one loss.
16:07Georgiana, please describe the dish.
16:08I have a black pepper crust at the New York strip.
16:10On top of it, we've got a charred tomatillo salsa and cucumber and apple pico de gallo.
16:15Where's the heat coming from?
16:16Apple chutney at the bottom.
16:18I was concerned about the heat, but the actual cooling element, the cucumber's done twice.
16:22Beautifully done.
16:23It's delicious.
16:25Dylan.
16:26Got a bit of a French-Asian fusion going on here with sweet potato polenta with brown sugar
16:31and Chinese five spice.
16:32The New York strip was basted with lemongrass and then fried rice noodles with furikake and
16:38sesame seeds.
16:39Puree, tough combining those two, but it works.
16:42I love what you've done with the noodles because they're spicy and they're crispy and crunchy.
16:45It's delicious.
16:46Good job.
16:46Thank you, Chef.
16:47Sit up on this one.
16:48The point goes to Georgiana and Dylan.
16:55Well done.
16:55Great job.
16:56Nice.
16:57Wow.
16:57Very hard to separate.
16:59Good job, Dylan.
17:00Next up, the black bass, please.
17:03Valentin and Nadia.
17:05I hate going against this guy.
17:06Nobody wants to go against Valentin.
17:08He's super talented.
17:09Nadia, let's start with you, please.
17:10She got this.
17:11She's strong.
17:12Describe the dish.
17:12Yes, Chef.
17:13On the bottom, I have a bullet whiskey sauce and then a fingerling potato hash with roasted
17:19red pepper and guanciale, and then the sea bass is just seared, Chef.
17:22Skin nice and crispy.
17:24It's glistening.
17:25That's cooked beautifully.
17:26Thank you, Chef.
17:26I think what makes it for me is that bullet whiskey.
17:28Thank you, Chef.
17:28In a way that it's almost like a little verblanc.
17:31Bullet bourbon whiskey at its best.
17:33Great job.
17:33Thank you, Chef.
17:34Valentin, please describe the dish.
17:36Chef, we have a Mediterranean couscous, and we have the pan-seared sea bass, and on top
17:41is a radish and cabbage slaw.
17:42I love the visual impact on this.
17:44Beautifully done.
17:45And how'd you cook the bass?
17:46A pan-seared, Chef.
17:47Just a little bit of salt.
17:48Was the idea not to get this crispy purposely, or?
17:52Don't forget to squirt that thing, bro.
17:54Yeah?
17:54I think I'm going to just leave it like that, bro.
17:56I don't think I'm going to squirt.
17:57Because it was just like rubber.
17:59It's a shame, because inside it's cooked beautifully, but the point goes to Nadia.
18:04Well done.
18:04Thank you, Chef.
18:08Finally, the chicken breasts.
18:10Let's go.
18:10Mike and Johnny G. Let's go.
18:13Johnny Johnny.
18:14He has to get that, bro.
18:15Okay, Johnny G., let's start with yours first.
18:18Chef, for you, I have a miso-buttered chicken breast, and then I made a baba ganoush on the
18:22side with the eggplant.
18:23Love that.
18:24Chicken's cooked beautifully.
18:25Thank you, Chef.
18:26Baba ganoush is exceptional.
18:27It's that sweet, it's sour, it's bitter.
18:29A bit concerned about the bitterness with the eggplant, but the miso literally just brings
18:33that whole thing together.
18:34Yes, Chef.
18:34Great job.
18:35Thank you, Chef.
18:36Really good indeed.
18:36Good job, Johnny.
18:37Mike.
18:37So I decided to go with a take on a milli, basically fried chicken milli breast.
18:41I did a cold green bean Dijon herb salad, and then a roasted sweet corn with celery root
18:47puree.
18:48I didn't need the sauce.
18:49Green beans can be boring, right?
18:54But the whole dish was exceptional.
18:56It's seasoned beautifully.
18:57It's what you've done there with that little salad.
18:59It's absolutely put that into the next level.
19:02Delicious.
19:03Two really well-executed chicken dishes.
19:05Well done.
19:05Thank you, Chef.
19:06Stand back in line, please.
19:09Wow.
19:10It's tough on this one.
19:11Very tough.
19:12The point goes to...
19:26Stand there, both of you.
19:27Yes, Chef.
19:28Listen up.
19:29I've never had to deal with this before.
19:31And in 20 seasons, I've never, ever felt this angry.
19:34Whose is this?
19:36Who smokes this ?
19:37I have no idea, Chef.
19:38Who is it?
19:39Did you know this was in here?
19:40Absolutely not, Chef.
19:42I'm not talking about one joint.
19:43I know nothing about this.
19:45I'm shocked.
19:46This is grounds for disqualification.
19:47This is not acceptable.
19:49Open the both up.
19:52It's your head chef's jacket.
19:55Oh, Megan.
19:56I'm like about to cry, Chef.
19:58I was like, don't shut us down.
20:03With the red team up by one, Johnny G must earn a point and hope that Mike misses in order
20:10to force a tie.
20:11The point goes to...
20:15Johnny G.
20:16Nice.
20:17Yes.
20:18That's good.
20:19And Mike.
20:20And Mike.
20:21Congratulations.
20:22Well done.
20:25Let's go.
20:27Win!
20:28Imagine that we had to wait for Mike to come from heaven
20:32to break this tree.
20:34Red team, listen up.
20:36I have arranged for you all to enjoy an exclusive private tour
20:39of the incredible Mashantucket Pequot Museum and Research Center.
20:44Wow.
20:45It's the largest Native American museum in the entire world.
20:48That's crazy.
20:49Awesome.
20:50There's also a very fun surprise activity.
20:55Archery.
20:56And there's more.
20:58What?
20:59In the dorms, there's a little present for you all.
21:02Oh!
21:04Wow.
21:04Thank you so much.
21:06Blue team,
21:08cases and cases of freshly picked mushrooms.
21:10Need to be cleaned by hand.
21:12And then after that, hand pick the parsley and the thyme,
21:15picking all those little buds, chopping the parsley for the duxelles.
21:17You know how important that duxelles is.
21:18Yes, Chef.
21:20Wheeler.
21:21Ow!
21:21OK.
21:22Off you go.
21:26Oh, wait.
21:27So let's go, baby!
21:29Oh!
21:29Oh, my God.
21:30Holy night.
21:31I need this.
21:32I'm like, this is going right on my corner.
21:34Oh, my God.
21:35I am so damn pumped.
21:38I need this so bad.
21:39I'm going to be saying, like, last week, I was like, I need the sea kettle on my house.
21:41I am so glad we pulled through on this.
21:44A $500 shopping spree, Jimmy.
21:46Everyone knows how to take your thermometer out.
21:49Slow down a little bit, OK?
21:51No, yeah, it was slow.
21:52It's just the way that the peeler came down, it came down right on my finger.
21:55All right.
21:55I'll tell you, you know, there's a little where you need the stitches, but I don't think you do.
21:58OK.
21:58So we'll clean it out, rewrap you.
22:01And this will be good if I go shoot a bow and arrow?
22:04Yeah.
22:06All right.
22:06All right.
22:07You're all set.
22:09All right.
22:09You're welcome.
22:16Chandra's hype.
22:16Chandra's hype.
22:17I've been hype.
22:18History just makes me happy.
22:20I remember when I went into food and my mom was really surprised that I didn't go into history.
22:24This is my happy place.
22:26This is museums.
22:29Today, I'm going to be showing you a little bit about our Pequot culture.
22:32So 11,000 years ago, the Ice Age was coming to an end.
22:36Behind me here is a caribou hunt.
22:39The entire tribe is coordinated.
22:41There's a woman here ushering the caribou into the area.
22:44So the women were badass.
22:46Oh, absolutely.
22:47They had to be.
22:47Looks like badass right here.
22:50Oh, my God.
22:51Wow.
22:52Moving forward in time, we started farming.
22:54Corn is planted first.
22:56It makes a stalk.
22:57The beans are then planted, which wrap around the corn stalk.
23:00Ooh.
23:01Cool.
23:01Wow.
23:01And then squash is planted in between, which keep the mounds moist.
23:05Yeah.
23:06Yeah.
23:06It was really exciting, especially to learn about indigenous food.
23:11It's been 10,000 years.
23:13And in that time, we've developed bows.
23:19If I had to hunt for my food, watch out.
23:21I don't go hungry.
23:27Oh.
23:29Oh.
23:30Yay!
23:33Yay!
23:33I am going to channel my inner Katniss Everdeen, and I am going to hit that bullseye.
23:39Oh!
23:40Yay!
23:41Do it for all the primroses out there.
23:45I tried.
23:47we're gonna get all of these herbs no stems though pick pick pick repetition is the mother
23:52of skill so you're gonna get very skillful at it okay get these herbs going this is an awful
23:59punishment but it's something that admissionless to our restaurants you have to do daily there's
24:04no way a court of pick time is what are we feeding a continent come on dude
24:13oh sweet home did they put the picture oh yes with the red team joyfully returning after a rare
24:21reward I love it both teams are getting ready to prep for another dinner service we're running fish
24:28tonight Gabriel oh no buddy you're gonna be a meat tonight by myself yeah 100% wait why
24:37hello this is Sandra hi Sandra it's chef I need to see everybody in the dining room urgently please
24:42just as they are let's go hurt chef on our way everyone into the dining room right now hey with
24:47the clothes on as you are as you are he said what I don't know what we could be doing
24:53in our regular
24:53clothes in the dining room so what the urgent news tonight some of you are about to face a critical
25:02test and your next dish better be worthy because it's time to cook for your life
25:21this time to cook for your life in this morning's challenge some of you did stand out with your dishes
25:31however others of you decided to sit out
25:41the six of you that made that decision this morning Maya Kylie Sandra Miguel Miles and Gabe will now cook
25:55for
25:55your life I've seen a lot of Hell's Kitchen so I knew it was coming really soon I can't believe
26:01that I'm cooking for my life due to rock paper scissors obviously I want my dish but I'll rock
26:06paper scissors if you really want yours let's go all right Dylan I do think I should cook for my
26:14life
26:14because of the fact that my thumb is the way it is I didn't put a dish up today one
26:19of you will be
26:20leaving tonight back to the dorms yes chef I did not see this coming at all
26:32but I'm gonna be the strongest chef coming out of this everything you've cooked here has been
26:36money you're locked in bro bro I know you can do this yeah I hate that you're in this position
26:42though
26:43that's all right bro I'm obviously a bit nervous just because of the circumstances what are we
26:48cooking though do you ever know what you know exactly but I worked too hard for this so I'm
26:53ready to go in there and cook my ass off it's time see you soon see you soon brother yeah
27:01Miguel's leaving Miguel or Kylie I'm so glad I put my dish up today okay listen up thanks to
27:12competitions like this increased travel and the rise of social media Americans are experimenting
27:19with cuisines that they could have only ever dreamt of so I want you to create an incredible
27:27fusion dish be smart be bold but be creative your 45 minutes start now let's go here we go I
27:38can't
27:38believe I'm sitting down and I'm not cooking right now like this does not feel real yeah yeah only pick
27:43one of these proteins for what you're cooking okay first come first serve here I love cooking fusions
27:50but I'm scared all the other chefs are amazing so I need something that's going to be risky to show
27:58chef my skills and my worth and why I deserve to keep my spot here in Hell's Kitchen oh are
28:02you making
28:03pasta yes chef okay fresh pasta that's a pasta really kind of pasta are you making I am making a
28:12curry
28:12pasta chef you put curry powder in your pasta dough yeah oh yum at least you're Indian and Italian doing
28:18an Italian and Indian fusion it's scary it's very ambitious and no one ever does it so I know if
28:23I do
28:23that it will level me up in the competition and I will make it another day I'm gonna do a
28:28tomato and
28:28pepper sauce and I'm gonna do very spicy lamb sauce make sure you get that down okay so it rests
28:33yes chef
28:40ow ow I'm really not wanting to go home tonight at all so I'm just gonna cook for my life
28:47and show
28:48that I'm a fighter and I deserve to be here regardless of you know pretty beat up sliced up
28:52finger what are you guys going on in here I'm gonna do an avocado creme fraiche for my fusion dish
28:58I'm going to do Mexican and Moroccan this is the Mexican part and that's the Moroccan yeah I'm gonna
29:05season this in some salt gar masala I have a little bit of raws on here as well just to
29:09help bring out
29:09that Moroccan flavor pork tenderloin is crazy for this amount of time it's not even in yet have you
29:17cooked pork tenderloin before a couple times you'll want to make sure you let that one rest for a good
29:22amount of time I need to keep my head in the game because I'm still meant to be here ten
29:28minutes
29:28gone oh take on take on what do you grab yeah and he's going Asian for sure you know I'm
29:36doing Hispanic
29:37and Asian I'm gonna do a orange juice braised daikon and that's gonna be served as a side with a
29:42skirt
29:42steak this is gonna be grilled kind of a you know like a carne asada having it on the the
29:47top I currently
29:48work at a Japanese restaurant and I get a lot of influence from that restaurant in the way I cook
29:53now and I've grown up around Mexican cuisine so I figured why not smack the two right together
29:58daikon that's daikon what the with soy sauce have you ever braised daikon before never in my life
30:05chef figured I'd start in Hell's Kitchen huh okay my life's already on the line why not play with it
30:11a
30:11little bit oh my god what is that oh
30:2425 minutes guys two five two five six chefs are in the midst of cooking for their lives
30:31boil it over miles all right and Miguel's hoping a big risk will ensure he stays in Hell's Kitchen
30:37have you ever braised daikon before never in my life chef figured I'd start in Hell's Kitchen huh
30:41okay I'm not just here to stay comfortable I'm here to get out of that dude oh my god what
30:49is that
30:51oh I want to show that I can think outside the box and I'm not going home tonight
30:57I don't know I would have pickled it
31:01you got this ladies yes chef y'all got to send one of the boys home today yes chef I'm
31:07gonna go
31:07mainly Mexican with some Italian so marinated skirt steak nice thank you chef with ratatouille on the
31:14top and then I'm gonna make Mexican rice from scratch is that your rice yes chef Mars give me the
31:20combinations of the fusion what is it me Mexican and French chef Mexican and French yes chef love that
31:26protein what use your mouth flank steak I'm gonna try to do a carne asada carne asada great protein
31:31what is it to me yeah it's good steak good are you also doing carne asada not I mean I
31:37guess kind
31:37of kind of what I'm doing fully I don't know how we ended up doing the same thing yeah why
31:42are we
31:42doing the same thing oh my god it's so frustrating I know I'm a better chef than Miguel so I'm
31:48not
31:48worried I'm making a carne asada taco with a tortilla from scratch this needs to be perfect I was raised
31:58in New
31:59Mexico so I'm really familiar with the taste of Mexican cuisine dude I got skirt you got flank yeah I
32:06feel
32:06really confident I'm not going home it's gonna be a battle of who does it better huh we'll see man
32:11we
32:12will see 15 minutes boys yes chef do you know what cuisines you're fusing Asian and Caribbean Caribbean
32:20and Asian okay I'm gonna take it back to my second tradition he gave me a three so I'm gonna
32:24show
32:24him you know I know what I'm doing fix my mistakes I put a lot of time into that thing
32:30tradition before I got here I know that was weeks ago but I just wanted to show him that I'm
32:34not a three
32:35fam rice and beans and beans the coconut rice and beans with the snapper that's a smart move not
32:44gonna lie that's the sauce yeah that's a psycho music I wanted to go for playing in my strengths
32:49I spent a ton of time in Asian cuisine that's majority of my career so redemption that's all
32:55I'm thinking that's all I'm feeling eight minutes hurt eight other daikon radish is almost done a little
33:03bit longer a little more liquid 60 seconds guys here we go this is gonna be close come on Kylie
33:10start getting some of it on the plate okay you know how to cut that against the grain mm-hmm
33:16make
33:17it count oh what was that you got to cut that a little different finishing touches quick let's go
33:26yes chef five four three two one serve well done that plate looks crazy
33:35no no no what the hell no I really want to know what chef thinks let's begin with Gabe
33:47describe the dish and give me an insight to the fusion please I'm prepared for you a psycho miso red
33:53snapper with coconut rice and peas and almost like a pickled mushroom but it's gochujang and
33:57husu juice for some heat and some acidity why these two as you know I'm Caribbean and spend a lot
34:02of
34:02time working in Asian cuisine but has a ton of history and a ton of good flavors delicious officially
34:07cooked beautifully seasoned beautifully the Asian influence is a nice combination with the Caribbean
34:11it works thank you chef up next Miguel let's go this is one of the most confident dishes I've done
34:18it shows everything that I'm about my fusion is Mexican and Japanese it's a skirt steak that's
34:24been grilled and marinated with soy sauce and hoisin for your side you're gonna have a orange juice
34:28braised daikon daikon I'm always worried about braising it because it's sort of it's bland
34:37it's delicious thank you chef and the cook on the steak beautifully done thank you I am the strongest
34:44chef left in this competition I will be reuniting with my team back in the dorms so I've just tasted
34:50two really good dishes Gabe you have a slight edge over Miguel head back to the door thank you chef
34:58congratulations good job Gabe give me that go Gabe give me that welcome back up next Maya let's go
35:18please let's go my my dish is Mexican and Italian chef I made a Mexican rice from scratch and then
35:28I
35:28did a marinated skirt steak and did a ratatouille on there as well this is your version of condesada
35:33yes chef yeah visually it's beautiful bold combinations they work I love the profile of
35:39this dish it's just so more she can't stop digging in thank you chef I took a lot of risks
35:43here but I
35:44feel like I totally pulled this off and I have a spot in Hell's Kitchen still the question is Maya
35:50and
35:50Miguel who had the edge Miguel stay where you are Maya congratulations head back to the door thank you thank
36:00you guys good job Maya oh my god thank you I am feeling like a weight lifted off my shoulders
36:17I'm so proud of myself and I think it's really game on now wait who'd you go again me and
36:23Miguel I was
36:25stressed right up next Sandra let's go with this challenge I pushed myself to the limit I've been
36:32wanting to push myself this whole competition and I'm scared because if he doesn't like this I'm out of
36:37here my fusion is Italian and Indian chef that's bold great tell me about the dish I have a homemade
36:45spaghetti it is a curry spaghetti sauce my lamb chops are seasoned with curry powder a little bit cumin
36:50and ground masala lamb is cooked beautifully thank you chef the fact you cook one of the most difficult
36:56proteins and made fresh pasta that pasta is delicious thank you chef pretty good job well thank you chef
37:01wow chef Ramsey loved my fusions I was thinking that I was gonna be the first one sent but who
37:08doesn't like a
37:09little suspense who doesn't like a little drama Sandra
37:24lamb is cooked beautifully thank you chef Wow Sandra yes chef head back to the dorm congratulations
37:37great job job thank you chef maybe the best dish you ever made here thank you chef my wrist paid
37:45off I showed myself to chef Ramsey's today
37:53I'm just so happy to stay another day so who did you have the edge of work Miguel so
37:59Miles Miguel Kiley I feel like Miguel's going home really yeah up next Miles young man let's go my dish
38:09looks amazing I feel confident that I'm putting up a perfect dish for him
38:14fusion first countries what are they it's gonna be a French and Mexican chef I made a homemade masa tortilla
38:20on the bottom
38:21Wow parsnip puree flank steak it's a carne asada visually it's rustic it's charming I'm gonna take you to task
38:27on the cut why
38:31But when you cut on the bias it's the right way because the fat stays intact and it stops it
38:36from going dry
38:37But when you cut on the grate it puts a weird texture
38:40Yes chef never taught that growing up
38:41No chef no always against the great great chef
38:44But it's about the flavor right yes chef how'd you cook the flank steak pan seared it
38:49And what was the marinade in the flank cayenne New Mexico chili and brown sugar it's messy it's delicious
38:55I love the fact that you made a fresh tortilla says a lot about you which is great the steak
39:00isn't that tough at all
39:01Thank you good job well done
39:03I know I'm a better chef than Miguel and I'm confident I'm gonna be safe from elimination
39:07Tough decisions
39:09Is it Miles or is it Miguel?
39:12Dude I got skirt you got flank
39:13Yeah
39:15It's gonna be a battle of who does it better huh?
39:17Uh we'll see man
39:22Miles yes chef you have to wait a little bit longer
39:24Miguel congratulations head back to the door
39:27Good job Miguel
39:27Thank you
39:27Good job Miguel
39:28Thank you
39:30I feel like I've unlocked a new gear after surviving and I'm just gonna come back harder than I've ever
39:35been before
39:38Come through that door Miles
39:39Come on baby come through that door Miles
39:42What?
39:43Damn it
39:44Give me some baby
39:45Give me some
39:48Okay Kylie let's go please
39:51My dish is sexy
39:52Regardless of the pain I was able to put out probably one of my best dishes
39:57But I'm dead last to go and this is gonna be a lot of pressure on me
40:01For you I made a Moroccan style tagine sauce with a Mexican spice blend to it and then I rubbed
40:07the pork in some Ross
40:09Visually it looks beautiful
40:10Thank you chef
40:12And the pork is cooked absolutely spot on
40:15Thank you chef
40:17What's this on top?
40:18I made homemade creme fraiche and I put a little smashed avocado with some lime juice in there chef
40:23It's the only bit that sort of takes the dish down because everything else works beautifully
40:29Wow
40:31Great effort
40:32Thank you chef
40:34I'm nervous as
40:35Good job chef
40:36Thank you
40:36Miles had a strong dish and I really don't want to go home
40:40Great dishes by both of you
40:42Rich with flavor
40:43Great fusion
40:45This is really tough
40:48The person leaving Hell's Kitchen
40:52And it pains me to say this
40:58That person is
41:03Miles
41:08Young man
41:09You can clearly cook
41:11Let's get that absolutely correct
41:12I think the big mistake for me is the way you slice that flank
41:16That's the only criticism there
41:18Continue this incredible journey
41:20Yes chef
41:20And I wish you the very best of luck
41:21All right
41:22Please
41:22Thank you bud
41:26Thank you chef
41:27Pleasure
41:28Likewise
41:29Well done
41:29Take care
41:30Look after yourself will you please
41:32Yes chef
41:35Hell's Kitchen is one of the hardest things you can ever do in your life
41:38You're reaching into the unknown every single day
41:41Not knowing what's coming next
41:42It'll test everything that you know as a chef
41:44And it will help you grow
41:46And I've grown more than I've grown in the past three years
41:50But this is not the end for me
41:51This is just the beginning
41:53To greatness
41:58Young lady
41:58If there's one thing I've always come to admire about you
42:00Is that you're a fighter girl
42:02Head back to the dorm
42:03Great job
42:05Oh my god
42:09When Miles couldn't cut his steak properly
42:11I knew that he was miles away from being my next head chef
42:19Next time on Hell's Kitchen 25
42:21Go
42:21Will an ingredient grab gone wrong
42:24Oh my god
42:25Why
42:26There's some clashes of flavor here
42:28I'm pissed
42:29Man alright buddy
42:30Lead to a heated rivalry between two former teammates
42:33You can't take the heat I guess
42:34It's okay
42:35I'm a threat to you
42:35Why not
42:36I'm a threat to you
42:37I'm taking the heat
42:37And will the blue team pick a side
42:39He is so hot and cold
42:40Exactly
42:41Watch out for Johnny G
42:42And watch Johnny G turn into Johnny Get Even
42:45Feels like we're in a boxing match
42:47But you gotta punch back
42:48Is that grill on?
42:49It doesn't look hot enough
42:50You're trying to down on this side?
42:51No it's off
42:52Hey blue team
42:53What's wrong with that?
42:54We want to play too much sauce
42:55Mac and cheese that has no mac
42:57Huh
42:58How would that happen?
42:59Find out on a wildly vengeful episode of Hell's Kitchen
43:02Clown
43:03He over there dancing doing this
43:04What's wrong with that?
43:08What's wrong with that?
43:09What's wrong with that?
43:10What's wrong with that?
43:11What's wrong with that?
43:12What's wrong with that?