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  • 11 saat önce
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00:05İzlediğiniz için teşekkür ederim.
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.
00:40Cayenne marinated ribeye.
00:42Great flavor.
00:43And Valentin's.
00:44Hand seared Chilean sea bass.
00:46That's a beautiful flavorful dish.
00:47Impressed everyone.
00:48Valentin.
00:49And sealed the win for the blue team.
00:52During the black tie gala, the 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, Chef.
01:02While Hayley and Sandra's complete meltdown on Fish Station.
01:05Can you get me a pass tray, please?
01:07A what?
01:08Had the red team behind all night.
01:10Fish 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.
01:19But Georgiana managed to right the ship and led the team to a respectable comeback.
01:25Great recovery.
01:26It's obvious who your nominees are.
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 at Hell's Kitchen Foxwoods Resort Casino in 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 cook, but I up yesterday doing cold apps on pizzas.
02:08I up today at Fish.
02:09And that's really what Chef Ramsay is seeing.
02:19Listen.
02:21The same s*** happened to me last night, and 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, two 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, but think about what happened.
02:40Think, reflect.
02:41We have a lot of similarities.
02:42Like, I have hard days, and I beat myself up, and Sandra does as well.
02:46And it was nice, you know, having someone to kind of lean on in this situation.
02:50Thank you.
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, do you know what this is?
03:16That's a calculator?
03:17Yeah.
03:18Come on.
03:19It's a BlackBerry.
03:22Man, a phone with buttons?
03:24That's insane.
03:26Listen up.
03:27When Hell's Kitchen premiered in 2005, smartphones were in their infancy, much like many of you.
03:36Oh, my God.
03:37What is that?
03:39That's Kylie.
03:40That's Kylie.
03:41So cute.
03:42I've been in the kitchen since I was a little girl, if you can't tell, Chef.
03:45Oh, my God.
03:47You 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.
04:10Hey.
04:11Looking smart.
04:12Very dapper.
04:13Oh, my God.
04:14Miles.
04:15Miles, that smile.
04:17He smiles exactly the same.
04:19Yeah.
04:21Artie in red, man.
04:22Look at that.
04:23Evil Mike.
04:25Yes, sir.
04:26Dylan.
04:27Picture that face with long hair.
04:29Put a wig on that kid.
04:31That's good.
04:33Val.
04:34Valentine.
04:36Who is that, Maya?
04:37No.
04:39That does not look like you.
04:41Okay, get it off.
04:44Wow.
04:45Miguel.
04:46Miguel.
04:48Wow.
04:48Boy, have you guys changed.
04:50So has the way that we communicate.
04:53Nowadays, your generation especially likes to communicate with these.
04:59Yes.
05:01Emojis.
05:02Yep.
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 whilst you compete to win
05:12ingredients.
05:13Are you ready to play Sal's Kitchen?
05:15Yes, Chef.
05:15First up, Gabe and Nadia.
05:18Let's go.
05:18Let'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 one of the other team's
05:40proteins.
05:41Do you want to keep it?
05:42I will take chicken, Chef.
05:43Well done.
05:44Next round.
05:45Here we go.
05:47Oh, f***.
05:49Nadia, please.
05:50Whiskey.
05:50Wait.
05:51What's the top?
05:52I need an answer.
05:55Four, three, two, one.
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 bass, Chef.
06:06No, no, no.
06:07Keep it.
06:07Keep it.
06:07You want to strip?
06:08Either on their strip or on their bass.
06:10We'll put it on their bass, Chef.
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.
06:23Snappies?
06:24Yeah.
06:24Snappies, correct.
06:25I'm going to keep it.
06:26Black bass.
06:27Black bass.
06:28Okay.
06:29Back in line, you two.
06:30Next up, Dylan and Sandra.
06:32Let's go.
06:32My grandma always sends these, like, cryptic emoji combo texts, and I have to figure out
06:37what she's saying.
06:38So 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.
06:47For the chicken.
06:47Okay.
06:51Couscous.
06:52Well done.
06:52That's really good.
06:54That's crazy.
06:55He plays this for fun.
07:01Celery root.
07:01Well done.
07:03As 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.
07:10Smart.
07:11Next 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.
07:27You'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!
07:41Strip, 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.
07:53Ram or a free?
07:55Ratatouille?
07:56Ratatouille.
07:57That's incorrect.
07:59The answer is...
08:02Radish.
08:03Oh, my God.
08:03That's a dish.
08:05That's a plate, though.
08:06I understand the rat part, but where's the tui from?
08:10We'll keep it on our black bass.
08:11Nice.
08:12Next up.
08:15Oh.
08:15Oh.
08:17You got this, Val.
08:19You got it, Val.
08:19You know this, Val.
08:20Kylie, you got this.
08:22Tomato?
08:23Oh!
08:25That's so close.
08:27Tomatillo!
08:29Man!
08:30We're doing it on the Red Tim Strip.
08:32Oh, my God.
08:34Apple and Tom is here for a New York strip.
08:36Here we go.
08:37Last round.
08:40Asmati rice.
08:41Asmati rice.
08:42Well done.
08:42Valentin got them all.
08:44I stood there like the grandma from 1980s, like, watch 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.
08:58Well done!
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.
09:16Come on, Miguel.
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.
09:34Cucumber, chef.
09:35Well done.
09:37It's gonna go on their New York strip, chef.
09:39Oh, my goodness me.
09:41Sabotage.
09:42Final round.
09:42Here we go.
09:45Polenta.
09:45Well done.
09:46Nice, Mike.
09:46We'll put it on their strip.
09:47Oh, my God.
09:49So bad.
09:51Whoa.
09:53Well done.
09:54Your 45 minutes start now.
09:56Let's go, guys.
09:58In today's challenge, each chef must create an elevated dish with one of the proteins and
10:03the 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?
10:15What'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, chef.
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.
10:29This 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?
10:36We're about 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 ganoush, a scallion garlic, and miso rice, and then I'm
10:47going 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, but I have to beat him.
10:56Feeling good?
10:56Feeling good?
10:57Feeling great, chef.
10:58All right.
10:58I like the enthusiasm.
11:00Georgie, have you worked with tomatillos before?
11:02Yes, chef.
11:03Very acidic.
11:04Yes, yes.
11:05On New York's trip, just ended up having a fruit and two vegetables.
11:08Like, no starch, no nothing.
11:11This is not easy.
11:12This is the tomatillo with apple and onion.
11:16Is it good?
11:16Yeah.
11:17Oh.
11:19You 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.
11:33Love 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.
11:52How's your puree?
11:53The puree I'm going to start right now.
11:55Okay.
12:01I need a medic.
12:03You need a medic?
12:04I 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.
12:18Ugh.
12:25The puree I'm going to start right now.
12:28Okay.
12:33I need a medic.
12:35I just took my whole thumb off with the peeler.
12:38Medic!
12:39You okay, Kylie?
12:40Oh, my God.
12:41Oh, my God.
12:42Oh, this hurts.
12:44Damn.
12:45It's okay.
12:46All right?
12:47It's okay.
12:48Take a breath, Kylie.
12:48It's okay.
12:49Just take a breath.
12:50Take a breath.
12:50I'm bleeding a lot right now.
12:52It just hurts.
12:53It hurts a lot.
12:54It looked like a crime scene.
12:55Can we just wrap this so I can at least try to get through this?
12:58Wrap this bitch up?
12:59I got to go.
12:59I want to finish this challenge and prove that regardless of what just happened, I'm going
13:04to fight back.
13:06You all right?
13:07I took off a chunk of my finger.
13:10I'm going to have to get this re-looked at.
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.
13:21The blue team put it on the board.
13:23Okay, well, if you're too scared to do it, I'll do it.
13:28Dude, that has the whiskey in it?
13:29Yeah.
13:30That's good.
13:30Okay, thank you, chef.
13:33Just under five minutes.
13:34Yes, chef.
13:35You like the chicken skin?
13:37It's a little burnt, chef.
13:38It's a little burnt.
13:38Yeah.
13:40Oh, my God.
13:41The skin is just black.
13:43Unservable for Chef Ramsay.
13:45Yeah, I'm going to take the skin off.
13:46I see the black skin.
13:47First thing I do, I just slice it off.
13:49And I put it in a pan and I start basting it just to get some juice back.
13:53So I'm just really hoping it comes out well.
13:55I've got my best.
13:5630 seconds.
13:57Let's go.
13:59Behind, behind.
14:00Well done, Nadia.
14:02Let's go.
14:02All right, blue team, we've got to move.
14:03Let's go.
14:05Johnny, be decisive.
14:06Let's go.
14:06Yes, chef.
14:07Make sure everything's on the plate.
14:0810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
14:17Come on.
14:17Go, go, go, go, go.
14:19Run, run, run.
14:20You served, Claudia.
14:22Wow.
14:23Wow.
14:25Each team cooked two proteins, but I will only taste one.
14:31So right now, I want both teams to huddle and have a quick chat and decide which dishes I'm tasting.
14:39Off you go.
14:40We've got to go chicken.
14:41I'd rather go Mike.
14:42I'm confident in mine.
14:43Yeah, I was rushing.
14:45All right, we're going mine.
14:45I burnt my skin on mine.
14:47I had to peel it off so we could get an audio'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.
14:54You lose the point.
14:54You can do it.
14:55I love my dish.
14:56I think it would be great.
14:58But 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 because Chef 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.
15:14There's no count.
15:14All right.
15:15Yeah, we'll go with that.
15:16I'm so disappointed Chef Ramsay can't taste my dish.
15:18Like, ah, the skin's not there, but it doesn't really matter.
15:21Like, it tastes good, the flavors are there, the chicken's cooked perfectly.
15:24I think we both killed it.
15:26I mean, I'm confident in the flavors.
15:27I think it just boils down the look.
15:29Yeah, probably.
15:30I 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 cook.
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
16:04five wins 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 cucumbers, done twice,
16:23beautifully 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
16:31sugar and Chinese five spice.
16:32The New York strip was basted with lemongrass and then fried rice noodles with furikake
16:38and sesame 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.
16:47It's a tough one, this one.
16:49The point goes to...
16:53Georgiana and Dylan, well done.
16:55Great job.
16:56Nice.
16:57Wow.
16:57Very hard to separate.
16:59Good job, Dylan.
17:00Next up, the black bass, please.
17:02Let's go, Tino.
17:03Valentin and Nadia.
17:04I 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 bourbon.
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, just 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.
18:05Thank you, Chef.
18:08Finally, the chicken breasts.
18:10Let's go.
18:10Mike and Johnny G.
18:11Let's go.
18:13Johnny Johnny.
18:14He has to get that, bro.
18:15Okay, Johnny G.
18:16Let'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 sweet.
18:28It's sour.
18:28It'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.
18:35Great job.
18:35Thank you, Chef.
18:36Really good indeed.
18:36Good job, Johnny.
18:36Mike.
18:37So I decided to go with a take on a millie, basically fried chicken millie 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.
18:57And so what you've done there with that little salad has absolutely put that into the next
19:01level.
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.
19:27Hey, 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.
20:21Yeah!
20:21You guys are awesome.
20:22Well done.
20:23Yeah!
20:24Yeah!
20:25Let's go.
20:26Win!
20:28Imagine that we had to wait for Mike to come from heaven to break this tree.
20:34Red team.
20:35Red team, listen up.
20:36I have arranged for you all to enjoy an exclusive private tour of the incredible Mashantucket
20:42Pequot 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.
20:54Oh!
20:55Archery!
20:56Oh, my.
20:56Thank you.
20:57And there's more.
20:58Oh.
20:58What?
20:59In the dorms, there's a little present for you all.
21:02Oh!
21:04Wow.
21:04Thank you so much, Chef.
21:06Blue team, cases and cases of freshly picked mushrooms need to be cleaned by hand.
21:11And then after that, Han picked the parsley and the thyme, picking all those little buds,
21:15chopping the parsley for the duxelles.
21:17You know how important that duxelles is.
21:18Yes, Chef.
21:20Wheeler.
21:21Ow!
21:21Okay.
21:22Off you go.
21:26Oh, wait.
21:27So let's go, baby!
21:29Oh!
21:29Oh, my God.
21:30Oh, you're right.
21:31I need this.
21:32Oh, my God.
21:32This is going right on my counter.
21:34Oh, my God.
21:35I am so damn pumped.
21:38I need this so bad.
21:39I was saying, like, last week, I was like, I need this tea kettle at my house.
21:41I am so glad we pulled through on this.
21:44A $500 shopping spree.
21:46Everyone knows that's a thermometer out.
21:49Slow down a little bit, okay?
21:51No, yeah.
21:51It was slow.
21:52It's just the way that the peeler came down.
21:53It came down right on my finger.
21:54All right.
21:55I'll tell you.
21:56You know, there's a little where you need to stitch this, but I don't think you do.
21:58Okay.
21:58So we'll clean it out.
21:59Rewrap 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.
22:08Thank you.
22:09All right.
22:09You're welcome.
22:16Sandra's hype.
22:16Sandra'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.
22:48Wow.
22:50Oh my God.
22:51Wow.
22:53This is so cool.
22:54That's amazing.
22:55Corn is planted first.
22:56It makes a stalk.
22:57The beans are then planted, which wrap around the corn stalk.
23:00Ooh.
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.
23:12And in that time, we've developed bows.
23:19If I had to hunt for my food, watch out.
23:21I don't go hungry.
23:28Oh.
23:30Oh.
23:30Oh.
23:31Hey.
23:33I am going to channel my inner Katniss Everdeen,
23:36and I am going to hit that bullseye.
23:39Oh.
23:40Hey.
23:41Do it for all the primroses out there.
23:45I tried.
23:47We're going to get all of these herbs.
23:49No stems, though.
23:50Pick, pick, pick.
23:51Repetition is the mother of skill,
23:53so you're going to get very skillful at it, okay?
23:56Get these herbs going.
23:57This is an awful punishment,
24:00but it's something that admissionless to our restaurants,
24:02you have to do daily.
24:04There's no winning.
24:04A quart of pick time?
24:06What are we feeding?
24:07A continent?
24:09Come on.
24:09Dude.
24:13Home sweet home.
24:15Did they put the picture up?
24:16Oh, yeah, it's right here.
24:18Aw.
24:18With the red team joyfully returning after a rare reward.
24:21I love it.
24:23Both teams are getting ready to prep for another dinner service.
24:27We're running fish tonight, Gabriel.
24:29I hope.
24:29Nah, buddy.
24:30You're going to be on meat tonight.
24:32By myself?
24:33Yeah.
24:33100%.
24:34Wait, what?
24:35No way.
24:37Hello.
24:38This is Sandra.
24:39Hi, Sandra.
24:39It's Chef.
24:39I need to see everybody in the dining room urgently, please.
24:42Just as they are.
24:43Let's go.
24:43Heard, Chef, on our way.
24:45Everyone into the dining room right now.
24:47Heard.
24:47With the clothes on?
24:48As you are.
24:49As you are, he said.
24:49Oh, .
24:50What?
24:51I don't know what we could be doing in our regular clothes in the dining room.
24:55So, what the .
24:57Argent news.
24:59Tonight, some of you are about to face a critical test.
25:03And your next dish better be worthy.
25:06Because it's time to cook for your life.
25:21It's time to cook for your life.
25:26In this morning's challenge, some of you did stand out with your dishes.
25:31However, others of you decided to sit out.
25:42The six of you that made that decision this morning.
25:47Maya, Kylie, Sandra, Miguel, Miles, and Gabe will now cook for your life.
25:57I've seen a lot of Hell's Kitchen, so I knew it was coming really soon.
26:01I can't believe that I'm cooking for my life due to rock, paper, scissors.
26:05Obviously, I want my dish, but I'll rock, paper, scissors if you really want yours.
26:10Let's go.
26:10All right, Dylan.
26:12I do think I should cook for my life because of the fact that my thumb is
26:16is the way it is.
26:17I didn't put a dish up today.
26:19One of you will be leaving tonight.
26:23Back to the dorms, yes?
26:24Yes, Chef.
26:25I did not see this coming at all.
26:27Let's go, bro.
26:29Let's go.
26:29Let's go, bro.
26:30No one's going home in blue, bro.
26:32But I'm going to be the strongest chef coming out of this.
26:35Everything you've cooked here has been money.
26:37You're locked in, bro.
26:39Bro, I know you can do this.
26:41Yeah.
26:41I hate that you're in this position, though.
26:43That's all right, bro.
26:43I'm obviously a bit nervous just because of the circumstances.
26:47What are we cooking, though?
26:48Do you ever know what you're cooking when you're doing?
26:50Exactly.
26:51But I worked too hard for this, so I'm ready to go in there and cook my ass off.
26:56It's time.
26:57See you soon, man.
26:58See you soon, brother.
26:59Yep.
26:59Yeah.
27:01Miguel's leaving.
27:02Miguel or Kylie?
27:03I'm so glad I put my dish up today.
27:06Woo-hoo-hoo!
27:09Okay, listen up.
27:11Thanks to competitions like this, increased travel and the rise of social media, Americans
27:17are experimenting with cuisines that they could have only ever dreamt of.
27:22So, I want you to create an incredible fusion dish.
27:28Be smart, be bold, but be creative.
27:32Your 45 minutes start now.
27:35Let's go.
27:37Here we go.
27:38I can't believe I'm sitting down and I'm not cooking right now.
27:40Yeah.
27:41Like, this does not feel real.
27:42Yeah, yeah.
27:43Only pick one of these proteins for what you're cooking, okay?
27:45First come, first serve here.
27:48I love cooking fusions, but I'm scared .
27:52All 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.
28:02Oh, are you making pasta?
28:03Yes, Chef.
28:04Okay.
28:05Oh, pasta!
28:05Yeah, fresh pasta, that's what I would do.
28:07Pasta, really?
28:09What kind of pasta are you making?
28:11I am making a curry pasta, Chef.
28:12You put curry powder in your pasta dough?
28:14In the pasta dough, yeah.
28:15Oh, yum!
28:15I'm releasing an Indian and Italian.
28:17Doing an Italian and Indian fusion, it's scary, it's very ambitious, and no one ever
28:22does it.
28:22So I know if I do that, it will level me up in the competition and I will make it
28:26another
28:26day.
28:26I'm going to do a tomato and pepper sauce, and I'm going to do a very spicy lamb chop.
28:31Make sure you get that down, okay, so it rests.
28:33Yes, Chef.
28:40Ow, ow, ow.
28:42I'm really not wanting to go home tonight at all.
28:45So I'm just going to cook for my life and show that I'm a fighter and I deserve to be
28:50here, regardless of, you know, pretty beat up, sliced up finger.
28:53What do you got going on in here?
28:54I'm going to do an avocado creme fraiche.
28:57For my fusion dish, I'm going to do Mexican and Moroccan.
29:02This is the Mexican part and that's the Moroccan?
29:04Yeah.
29:05I'm going to season this in some salt, gar masala.
29:07I have a little bit of raws on here as well, just to help bring out that Moroccan flavor.
29:11Pork tenderloin is crazy for this amount of time.
29:13Oh, my gosh.
29:15It's not even in yet.
29:17Have you cooked pork tenderloin before?
29:19A couple times.
29:20You'll want to make sure you let that one rest for a good amount of time.
29:23I need to keep my head in the game because I'm still meant to be here.
29:27Ten minutes gone.
29:29Oh, daikon.
29:31Daikon.
29:32What do you grab?
29:33Yeah, he's going Asian for sure.
29:35He's all done.
29:36I'm doing Hispanic and Asian.
29:37I'm going to do an orange juice braised daikon.
29:40That's going to be served as a side with a skirt steak.
29:43This is going to be grilled, kind of like a carne asada, having it on the top.
29:47I currently work at a Japanese restaurant, and I get a lot of influence from that restaurant
29:52in the way I cook now.
29:53And I've grown up around Mexican cuisine, so I figured why not smack the two right together.
29:58Daikon.
29:58That's daikon.
29:59What the ?
30:00It was soy sauce.
30:02Have you ever braised daikon before?
30:04Never in my life, chef.
30:05Figured I'd start in Hell's Kitchen, huh?
30:07Okay.
30:09My life's already on the line.
30:10Why not play with it a little bit?
30:13Oh, my God.
30:14What is that?
30:15Oh.
30:2525 minutes, guys.
30:262-5?
30:272-5.
30:28Six chefs are in the midst of cooking for their lives.
30:31Boil it over, Miles.
30:31Heard.
30:32And Miguel's hoping a big risk will ensure he stays in Hell's Kitchen.
30:37Have you ever braised daikon before?
30:38Never in my life, chef.
30:39Figured I'd start in Hell's Kitchen, huh?
30:41Okay.
30:43I'm not just here to stay comfortable.
30:45I'm here to get out of that.
30:47Dude.
30:48Oh, my God.
30:49What is that?
30:50Oh.
30:51I want to show that I can think outside the box, and I'm not going home tonight.
30:57I don't know.
30:58I would have pickled it.
31:01You got this, ladies?
31:03Yes, chef.
31:04Y'all got to send one of the boys home today.
31:05Yes, chef.
31:06I'm going to go mainly Mexican with some Italian.
31:10So, marinated skirt steak.
31:11Nice.
31:12Thank you, chef.
31:13With ratatouille on the top, and then I'm going to make Mexican rice from scratch.
31:17Is that your rice?
31:18Yes, chef.
31:19Miles, give me the combinations of the fusion.
31:22What is it?
31:22It's going to be Mexican and French, chef.
31:24Mexican and French.
31:25Yes, chef.
31:25Love that.
31:26Protein, what are you using, Miles?
31:27Flank steak, I'm going to try to do a carne asada.
31:29Carne asada.
31:30Great.
31:31Protein, what is it, Miguel?
31:32It's skirt steak.
31:33Good.
31:34Are you also doing carne asada?
31:36I mean, I guess kind of.
31:37It's kind of what I'm doing fully.
31:39I don't know how we ended up doing the same thing.
31:41Yeah.
31:42Why are we doing the same thing?
31:43Oh, my God, it's so frustrating.
31:45I know I'm a better chef than Miguel, so I'm not worried.
31:50I'm making a carne asada taco with a tortilla from scratch.
31:55This needs to be perfect.
31:57I was raised in New Mexico, so I'm really familiar with the taste of Mexican cuisine.
32:03Dude, I got skirt, you got flank.
32:05Yeah.
32:05I feel really confident I'm not going home.
32:08It's going to be a battle of who does it better, huh?
32:10Uh, we'll see, man.
32:12We will see.
32:1515 minutes, boys.
32:16Yes, chef.
32:17Do you know what cuisines you're refusing?
32:19Asian and Caribbean.
32:20Caribbean and Asian, okay.
32:21Yeah, I'm going to take it back to my signature dish.
32:23He gave me a three, so I'm going to show him, you know, I know what I'm doing.
32:26Uh-huh.
32:26Fix my mistakes.
32:28I put a lot of time into that signature dish before I got here.
32:31I know that was weeks ago, but I just wanted to show him that I'm not a three, fam.
32:36Rice.
32:37And beans.
32:37And beans.
32:38He's going back to the sick dish.
32:39He's going back to the sick dish.
32:40He's going back to the sick dish.
32:41The coconut rice and beans with the snapper.
32:43That's a smart move, not going to lie.
32:45That's the sauce.
32:46Yeah, that's the psycho music I wanted to go for.
32:49Playing in my strengths, I spent a ton of time in Asian cuisine.
32:51That's the majority of my career.
32:53So, redemption.
32:54That's all I'm thinking.
32:55That's all I'm feeling.
32:57Eight minutes.
32:58Heard eight.
33:01The daikon radish is almost done.
33:03A little bit longer.
33:03A little more liquid.
33:0760 seconds, guys.
33:08Here we go.
33:09This is going to be close.
33:10Come on, Kylie.
33:10Start getting some of it on the plate, okay?
33:13You know how to cut that?
33:14Uh, against the grain.
33:15Mm-hmm.
33:16Make it count.
33:18What the was that?
33:20You got to cut that a little different.
33:21Finishing touches.
33:22Yes!
33:23Yes!
33:25Quick, let's go.
33:26Yes, chef.
33:27Five, four, three, two, one, serve.
33:33Well done.
33:34That plate looks crazy.
33:36No!
33:37No!
33:37No!
33:38What the hell?
33:39No!
33:40I really want to know what chef thinks.
33:43Let's begin with Gabe.
33:47Describe the dish and give me an insight to the fusion, please.
33:51I'm prepared for you a saikyo miso red snapper with coconut rice and peas, and almost like
33:55a pickled mushroom, but it's gochujang and husu juice for some heat and some acidity.
33:59Why these two?
34:00As you know, I'm Caribbean, and I spend a lot of time working in Asian cuisine, but it
34:03has a ton of history and a ton of good flavors.
34:06Delicious.
34:06Officially cooked beautifully.
34:07Seasoned beautifully.
34:08The Asian influence is a nice combination with the Caribbean.
34:11It works.
34:11Thank you, chef.
34:13Up next, Miguel.
34:14Let's go.
34:16This is one of the most confident dishes I've done.
34:18It shows everything that I'm about.
34:20My fusion is Mexican and Japanese.
34:22It's a skirt steak that's been grilled and marinated with soy sauce and hoisin.
34:26For your side, you're going to have a orange juice braised daikon.
34:30Daikon?
34:30I'm always worried about braising it because it's sort of, um, it's bland.
34:37It's delicious.
34:38Thank you, chef.
34:39And the cook on the steak, beautifully done.
34:42Thank you.
34:42I am the strongest chef left in this competition.
34:46I will be reuniting with my team back in the dorms.
34:49So I've just tasted two really good dishes.
34:53Gabe, you have a slight edge over Miguel.
34:56Head back to the dorm.
34:58Thank you, chef.
34:58Congratulations.
34:59Good job, Gabe.
35:02Give me that.
35:04Go, Gabe.
35:05Give me that.
35:13Welcome back.
35:16Up next, Maya.
35:18Let's go, please.
35:18Oh, Maya. Let's go, Maya.
35:23My dish is Mexican and Italian chef.
35:25I made a Mexican rice from scratch, and then I did a marinated skirt steak,
35:30and did a ratatouille on there as well.
35:32This is your version of condosada?
35:33Yes, chef.
35:34Yeah, visually, it's beautiful.
35:35Bold combinations.
35:36They work.
35:37I love the profile of this dish.
35:39It's just so morish.
35:40You can't stop digging in.
35:41Thank you, chef.
35:42I took a lot of risks here, but I feel like I totally pulled this off,
35:46and I have a spot in Hell's Kitchen still.
35:48The question is, Maya and Miguel, who had the edge?
35:56Miguel, stay where you are.
35:57Maya, congratulations.
35:58Head back to the dorm.
35:59Thank you.
36:00Thank you, Maya.
36:00Thank you, guys.
36:01Good job, Maya.
36:02Oh, my God.
36:05Thank you.
36:06I am feeling like a weight lifted off my shoulders.
36:15I told you, bro.
36:16How the **** told you, bro?
36:18I'm so proud of myself, and I think it's really game on now.
36:22Wait, who'd you go again?
36:23Me and Miguel.
36:24I was stressed.
36:26Right, up next.
36:27Sandra, let's go.
36:29With this challenge, I pushed myself to the limit.
36:32I've been wanting to push myself this whole competition.
36:35And I'm scared, because if he doesn't like this, I'm out of here.
36:38My fusion is Italian and Indian chef.
36:41That's bold.
36:42Great.
36:42Tell me about the dish.
36:43I have a homemade spaghetti.
36:45It is a curry spaghetti sauce.
36:47My lamb chops are seasoned with curry powder, a little bit of cumin, and ground masala.
36:52Lamb is cooked beautifully.
36:54Thank you, chef.
36:55And the fact that you cook one of the most difficult proteins and made fresh pasta, that
36:58pasta is delicious.
36:59Thank you, chef.
37:00Pretty good job.
37:00Well done.
37:00Thank you, chef.
37:01Wow.
37:03Chef Ramsay loved my fusions.
37:05I was thinking that I was going to be the first one sent, but who doesn't like a little
37:09suspense?
37:09Who doesn't like a little drama?
37:14Sandra.
37:24Lamb is cooked beautifully.
37:25Thank you, chef.
37:27Wow.
37:32Sandra.
37:33Yes, chef.
37:35Head back to the dorm.
37:36Congratulations.
37:37Great job.
37:38Thank you, chef.
37:39Thank you, chef.
37:39Maybe the best dish you ever made here.
37:41Thank you, chef.
37:43Give me .
37:43My wrist paid off.
37:45I showed myself to chef Ramsay's today.
37:49Woo!
37:52Yeah!
37:53I'm just so happy to stay another day.
37:56So who did you have the edge over?
37:58Miguel Sil.
37:59Miles, Miguel, Kylie.
38:01I feel like Miguel's going home.
38:02Really?
38:03Yeah.
38:05Up next, Miles.
38:07Young man, let's go.
38:09My dish looks amazing.
38:11I feel confident that I'm putting up a perfect dish for him.
38:15Fusion first.
38:15Countries, what are they and why?
38:16It's going to be a French and Mexican chef.
38:18Mm-hmm.
38:19I made a homemade masa tortilla on the bottom.
38:21Wow.
38:21Parsnip puree, flank steak.
38:24It's a carne asada.
38:25Visually, it's rustic.
38:26It's charming.
38:26I am going to take you to task on the cut.
38:29Why?
38:31That when you cut on the bias, it's the right way because the fat stays intact and it stops
38:36it from going dry.
38:37But when you cut on the grate, it puts a weird texture.
38:40Yes, chef.
38:40You never taught that growing up?
38:42No, chef.
38:42No?
38:43Always against the grate.
38:44Heard, chef.
38:44But it's about the flavor, right?
38:46Yes, chef.
38:47How did you cook the flank steak?
38:48I pan-seared it.
38:49And what was the marinade in the flank?
38:50Cayenne, New Mexico, chili, and brown sugar.
38:54It's messy.
38:55It's delicious.
38:56I love the fact that you made a fresh tortilla.
38:58It says a lot about you, which is great.
39:00The steak isn't that tough at all.
39:01Thank you, chef.
39:01Good job.
39:02Well done.
39:03I know I'm a better chef than Miguel, and I'm confident I'm going to 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 going to be a battle of who does it better, huh?
39:17Uh, we'll see, man.
39:22Miles?
39:23Yes, chef.
39:23You have to wait a little bit longer.
39:25Miguel, congratulations.
39:26Head back to the door.
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 going to come back harder
39:35than I've ever been before.
39:38Come through that door, Miles.
39:39Come on, baby.
39:40Come through that door, Miles.
39:42What?
39:43Damn it.
39:44Give me some, baby.
39:45Come on.
39:46Let's go.
39:48Okay.
39:49Kylie, let's go, please.
39:51My dish is sexy.
39:53Regardless 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 going to be a lot of pressure on me.
40:02For you, I made a Moroccan-style tagine sauce with a Mexican spice blend to it.
40:06And then I rubbed the pork in some ras a la minute.
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
40:21in there, chef.
40:22Mm-hmm.
40:23It's the only bit that sort of takes the dish down, because everything else works beautifully.
40:30Wow.
40:31Great effort.
40:32Thank you, chef.
40:34I'm nervous as .
40:35Good job, chef.
40:36Thank you.
40:37Miles had a strong dish, and I really don't want to go home.
40:41Great dishes by both of you.
40:42Rich with flavor.
40:44Great fusion.
40:45This is really tough.
40:48The person leaving Hell's Kitchen.
40:53And it pains me to say this.
40:58That person is . . .
41:03Miles.
41:09Young man.
41:09You can clearly cook.
41:11Let's get that absolutely correct.
41:13I 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.
41:22All right.
41:22Please.
41:23Thank you, chef.
41:26Thank you, chef.
41:27Well done, bud.
41:28Pleasure.
41:28Likewise.
41:29Well done.
41:29Thank you, chef.
41:30Take care, bud.
41:30Thank you.
41:31Look 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, not knowing what's coming next.
41:42It'll test everything that you know as a chef, and it will help you grow.
41:47And 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 to greatness.
41:58Young lady, if there's one thing I've always come to admire about you is that you're a fighter
42:01girl.
42:02Head back to the dorm.
42:03Thank you, chef.
42:04Great job.
42:05Oh, my God.
42:09When Miles couldn't cut his steak properly, I knew that he was miles away from being my next head chef.
42:18Next time on Hell's Kitchen 25.
42:21Go.
42:22Will an ingredient grab gone wrong?
42:24Oh, my God.
42:25Why?
42:26There's some clashes of flavor here.
42:28I'm pissed, man.
42:29All right, 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, aren't I?
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.
42:41Exactly.
42:41Watch out for Johnny G.
42:42And watch Johnny G turn into Johnny Get Even.
42:46Feels like we're in a boxing match, but we gotta punch back.
42:48Is that grill on?
42:49It doesn't look hot enough.
42:50You trying to down on this side?
42:51No, it's off.
42:52Hey, blue team.
42:53What's wrong with that?
42:54Way too much sauce.
42:54Way 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.
43:03Clown, he over there dancing, doing this .