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FunTranscript
00:00During dinner service.
00:01Are you ready to walk lobster?
00:03The red team was in perfect harmony.
00:05Walking lobster?
00:06Walking now.
00:07Let's go, ladies, let's go.
00:08Earning the approval of Chef Ramsay.
00:10Great start.
00:11What I call teamwork.
00:12Keep it going.
00:13While in the blue kitchen.
00:14Chris.
00:15Chris struggled on the meat station.
00:17It's rare.
00:18I need mid-rare.
00:19Come on.
00:20Chris.
00:21Again.
00:22We've got one Wellington Kyle's cold in the middle.
00:23Come on, back in the oven.
00:24Oh, man.
00:25And again.
00:26That's not cooking with passion.
00:27You know and I know.
00:28Yes, Chef.
00:29Chef Ramsay had high praise for the red team.
00:31It's been the best dinner service so far.
00:34Head back to the dorms.
00:35Yeah!
00:36But had no praise for Chris.
00:39It's clear to me it's the end of the road for Chris.
00:42Take off your jacket.
00:43Ending his dream of becoming head chef at Hell's Kitchen
00:46Foxwoods Resort Casino in Mashantucket, Connecticut.
00:53And now, the continuation of Hell's Kitchen.
00:55It feels like this to win dinner service.
00:56And Chef Ramsay says we kicked ass.
00:58Oh, don't celebrate no one.
00:59No, they're coming.
01:00Don't celebrate no one.
01:01Don't be respectful.
01:02You don't have to put anyone else off.
01:03You just sent Chris.
01:04He sent Chris home?
01:05Yeah.
01:06Just like that.
01:07Yep.
01:08No way.
01:09He said I have no time to waste.
01:10You know, it's sad seeing anybody go home, but everybody has their time here in Hell's Kitchen.
01:24Except for me.
01:25Happy that we didn't have to figure out two people.
01:29Yeah, it would have been a nightmare.
01:31Because even though we would have known, it sucks nobody wants to be put up one.
01:34I didn't want to go up.
01:35I tried helping a million times.
01:38Chris is definitely a loss in morale, but the remaining four are laser-focused,
01:43and I don't think we'll ever let that happen again.
01:55Jaden, happy birthday, bro.
01:57Thank you, Lise.
01:58Today's my day.
01:59I'm excited for the day to start and to get rolling.
02:02It's a good day to be in Hell's Kitchen.
02:0427, bro.
02:05You're 27, bro.
02:06You're almost 30.
02:07Wow.
02:08You're on the downside now, bro.
02:09Thanks, bro.
02:10I'm just saying.
02:11Definitely a birthday to remember, for sure.
02:13Let's get it.
02:23What is going on?
02:24Red Team, Blue Team, good morning.
02:26Good morning, Chef.
02:27Did we just walk into Hell's Kitchen Circus?
02:29Because if so, I love circuses.
02:33Dinner services can be hectic, right?
02:35Yes, Chef.
02:36When we're working in a brigade, it's not just about you.
02:39It's about how you connect with your trusty teammate.
02:43OK.
02:44Here we go?
02:45Yep.
02:48Oh, my God.
02:49How is that even possible?
02:52Come on.
02:53Oh, my God.
02:55These guys are nuts.
02:56You know, they just kind of run in and just go to town.
03:01It's a pretty bizarre talent, in my opinion.
03:04They're serving appetizers, entrees, someone's on desserts.
03:07Are they going to juggle right now?
03:08What the ?
03:09What the ?
03:13Coordination is on point.
03:14Whoa!
03:15Whoa!
03:19Tom Wolfe and Keith Nelson.
03:21Come on, guys.
03:22Whoa!
03:23Well done.
03:24They are so in sync.
03:25Each one always knows what the other person is doing.
03:29And that is exactly how a great brigade should operate.
03:33Agreed?
03:34Yes, Chef.
03:35Good.
03:36Blue team, head to the plates, please.
03:37Red team, head to the poles.
03:38I can't really reach the top, so I think I'm already at a disadvantage.
03:42On your mark, get set, and go.
03:45Go.
03:46Let's go.
03:47Go.
03:48Ellie!
03:49Ellie's like, catch it.
03:50I'm like, what the ?
03:52Girl, we've got to win this challenge.
03:53If you knock me out right now, that's going to be down one.
03:57I'm trying.
03:59Oh, gee.
04:00Okay, okay.
04:01Stop, stop, stop.
04:02Stop the line up.
04:04Back in line.
04:05We tried.
04:06I honestly don't know how Chef Ramsay comes up with any of this.
04:09Plate spinners tomorrow for the chefs.
04:12Let me tell you what your real challenge is about.
04:14Today, each team will be assigned to cook a cohesive menu featuring Chinese cuisine.
04:21So you each need to come up with a dish.
04:23Understood?
04:24Yes, Chef.
04:25Right.
04:26Ten minutes to conceptualize your menu starts now.
04:29Head to the kitchen.
04:30Let's go.
04:31For today's challenge, each chef must select one of four Chinese entrees to create and cook.
04:37dumplings, stir fry, noodles, and sweet and sour.
04:41I feel comfortable doing dumplings, so the next one would be...
04:45Stir fry, right?
04:46Yes, stir fry.
04:47I was thinking about doing baby corn, green bell peppers, nice stir fry, a little bit of spice.
04:50Maybe no green bell peppers, just because it's Asian.
04:52Okay.
04:53With these particular challenges, we kind of all have to think as a unit.
04:56Which one do you want to do?
04:57I think she feels more confident doing dumpling.
04:59I'll do noodle.
05:00I guess because you wanted stir fry?
05:02That's fine.
05:03Oh, I'm asking.
05:04I don't know, because...
05:05Anaya?
05:06You're doing stir fry?
05:07Yes, Chef.
05:08Right, uh, red team, blue team.
05:10I told you earlier, I wanted you all to be in sync.
05:14To be successful in this challenge, you're going to have to do exactly that.
05:18Here's how it's going to work.
05:20Two chefs from each team will get started on all four of those dishes.
05:24When I say switch, the pair that are outside the kitchen will run into the kitchen, and
05:30the first pair must exit the kitchen immediately.
05:33Understood?
05:34Yes, Chef.
05:35Line up over here.
05:36Let's go all together.
05:37Two chefs cooking four dishes at the same time.
05:41We want to break it up.
05:42A complicated and an easy dish, another complicated and an easy dish.
05:46Red team, who's going first?
05:47Me and Anaya, Chef.
05:48So, I think this is a really good game plan that we have going into it.
05:52You have 45 minutes.
05:53Start now.
05:54Let's go.
05:55Good luck.
05:57I'm getting the broth, and I'm going to get her eggplant in.
06:00Let's go, Jake.
06:01Let's get it.
06:02Are you nervous?
06:03I trust Anthony.
06:04Let's go, blue team.
06:0545 minutes is never enough time.
06:07Especially not when you're switching off like this.
06:09Going deep.
06:10Hand me in New York.
06:11Yep.
06:12Eggplant's about to go in.
06:13Hey, start your broth.
06:15Knowing that the red team has been very dysfunctional, it's stressful that this challenge is all communication-based.
06:24I'm going to start pickling liquid for us.
06:26Do you have your mushrooms?
06:27If my mushrooms are caught and ready, I'm going to start the broth.
06:29Get in there, little babies.
06:30Oh, I've never seen vinegar come out of a bottle so slow.
06:34Switch!
06:35Let's go!
06:36Anaya!
06:37Yeah.
06:38Anaya.
06:39Where is she?
06:40K-side switch.
06:41Chef, just pop switch.
06:42Now, the chefs have only 10 seconds to download the next pair.
06:47What do you need for yours?
06:48I got all your components.
06:49Everything is over there.
06:50On where they left off.
06:51I need to get stock in that broth.
06:53And what still needs to be done.
06:55That egg needs to be pulled in four minutes.
06:56You don't have time to tell the .
06:58Out, out, out.
06:59Get out, get out, get out, get out.
07:01She just told me to add veg stock to, and I'm pretty sure the prawns.
07:04What, 10 seconds?
07:05That's all she told you?
07:06That was it.
07:09You better pull that egg.
07:10I hear the timer for my egg go off.
07:12Jada's just not turning around, and I'm like,
07:14she's going to forget about this egg.
07:16egg.
07:19She needs to get her sauce going now.
07:21This is what she said that was the sauce.
07:23She didn't tell me about the sauce.
07:25Come on, Lisa sauce sauce.
07:26The rice is going.
07:27She said she didn't start it, but I don't know what that is.
07:29Switch!
07:30Let's go!
07:31Switch!
07:32Where's the stock?
07:34I added the stock.
07:35Just got to finish these.
07:36I have a separate egg.
07:37You let it out go?
07:38Just in case.
07:39No, no, no, I didn't.
07:40You just never know in this competition.
07:41You always want to have two.
07:43Out, out, out.
07:44I feel like I did nothing.
07:45I know.
07:46I need to get her sauce on.
07:50She has not done it yet.
07:52I'm not sure if Lisa has worked with a lot of Chinese food.
07:55I'm kind of nervous about it.
07:56I hope this is what she plans on her sweet and sour sauce being.
07:59I don't know if that's enough, but it's a start for her filling, right?
08:02For five?
08:03Last 15 minutes.
08:04Switch!
08:05Let's go!
08:06Come, Lisa.
08:0710 seconds offload.
08:08I got my stir-fried done.
08:09You need to finish that immediately.
08:10Get your chicken off.
08:11Duck.
08:12Duck is in the oven.
08:13Out, out, out.
08:15Let's go.
08:16Pick up the slack.
08:17Come on, Henry.
08:18Stop staring.
08:19Let's go.
08:20Yes, Chef.
08:21I set a timer for that duck hole filling.
08:22It doesn't know how to cook.
08:23He said dumplings are in the steamer.
08:26What are you working on, Lisa?
08:27Uh, Chef, I'm going to continue doing the sweet sour sauce.
08:30Okay.
08:31I have not made anything like this before.
08:33I'm a little intimidated.
08:34Try to get that dish on, Sidney.
08:36Yes, Chef.
08:37Jada, you know what this is?
08:39The dandan noodle broth.
08:40Sauce?
08:41Yes.
08:42That's what else?
08:43Yes, that has tahini, chousing wine.
08:45I'll be honest, I'm not sure what else.
08:47Okay.
08:48Let me get my duck starting to render.
08:50Sidney, I'm going to throw on this chicken.
08:52Switch!
08:53Let's go!
08:54No way.
08:55Let's go!
08:56Everything you need is over here, so you're set up for success.
08:59Rice is already ready, the sauce is already ready.
09:01Duck is resting, right here.
09:02I'm just wrapping them, like folding them over and wrapping them.
09:05Out, out, out, out, out.
09:07How do you do the threes?
09:08Like this?
09:09Do you know how to do it, Anaya?
09:10Then maybe Ellie should work on something else.
09:12Ellie's like, oh, I can fold them.
09:13And I start to see her fold them.
09:14And I'm like, let me just fold you .
09:16Look, they're talking about my dumplings.
09:20Nice, Anthony.
09:22Last five minutes, red team, blue team.
09:24All together, let's go!
09:25Run, run, run!
09:27With everyone back in their kitchens.
09:29Henry, that duck, I put in for another minute.
09:31Each chef can concentrate on perfecting their individual dish.
09:35Sid, I started steaming your dumplings.
09:39Beautiful wrap, guys.
09:41Thank you!
09:43Did you taste my sauce?
09:45Yes, it's good.
09:46Did you taste your sauce?
09:47Is it salty?
09:48Yes, it's good.
09:49I'm gonna plate mine, because it's chill.
09:50Okay.
09:51I feel good about Anthony's dish.
09:52He told me he made some final adjustments.
09:54So, honestly, I think we're probably gonna have two of the strongest dishes.
09:5745 seconds to go.
09:59Okay, I gotta get that chicken on.
10:01Oh, my God.
10:02Hey!
10:03Ladies, we gotta move.
10:04Let's go.
10:05Where's Chef?
10:06Honestly, I'm sweating.
10:0820 seconds to go.
10:09Come on, Lisa.
10:1020 seconds, mama.
10:11What do you need?
10:12Lisa, let's move.
10:14Lisa, can we help at all?
10:15I'm just crushing up the peanuts.
10:16Come on, come on, come on, come on.
10:1710, 9, 8.
10:20Come on, Lisa.
10:21Where the is Lisa?
10:22Let's go.
10:235, 4.
10:24Lisa, Lisa.
10:27Lisa, can we help at all?
10:28I'm just crushing up the peanuts.
10:29Come on, come on, come on, come on.
10:3110, 9, 8.
10:33Come on, Lisa.
10:34Where the is Lisa?
10:35Let's go.
10:365, 4, 3, 2, 1.
10:39Well done.
10:40Red Team, Blue Team.
10:41Well done.
10:42I've got a very, very special judge.
10:45He's worked in Mission Star restaurants across his entire career, including 11 Madison Park.
10:51Oh, my God.
10:52And I'm proud to say, he's even worked for me.
10:55All of you, please welcome Buddha Lowe.
10:57Oh, my God.
10:58I'm pretty honored to have him tasting our food today, honestly.
11:02But I'm definitely nervous because, you know, these Michelin guys got great palates.
11:06Such an honor.
11:07It's a good fit.
11:08Oh, my goodness me.
11:09Finally here at Hell's Kitchen.
11:10He's a badass.
11:11I knew you were destined for glory.
11:13And that's discipline, right?
11:14It's a lot of discipline.
11:15And that's what gets you here.
11:17You know, self-discipline is so hard to learn.
11:20But once you achieve it, you can do anything.
11:22We definitely learned that at Restaurant Gordon Ramsay.
11:24And that's what got me to where I am right now.
11:26Ready, Chef?
11:27Yeah, I'm ready.
11:28Excellent.
11:29Right, let's start with the battle of the dumplings.
11:31Please, let's go.
11:32Jada and Sydney.
11:34Looking over at Sydney's dish, it definitely looks tasty.
11:37I'm a little nervous.
11:38Sydney, please, present your dish and describe it to Chef.
11:41Today, I made a traditional pork filling for my dumpling and a eggplant fried rice noodle slaw.
11:48Your dumplings were nicely pan-fried.
11:50Overall, great flavors.
11:51Although, I don't think the rice noodles were necessary.
11:53Yes, Chef.
11:54Jada, please, describe your dish to Chef.
11:56It was very tasty.
11:57We've got a mixture of prawn and ground pork dumpling.
12:00Right in the middle is going to be a quail egg yolk to get emulsified fatness,
12:03as well as some peanuts on top for some texture.
12:06The cooking of the dumpling is really, really beautiful.
12:08Real well-balanced in flavors.
12:10Thank you so much.
12:11Does the point go to Jada for the blue team?
12:13Sydney the red team?
12:14Or do they both get it?
12:15My overall favorite dumpling would probably have to go to the blue team.
12:19Good job, Jada.
12:20Touchdown blue team, dude.
12:22Let's go.
12:23That was a collective between Jada and I.
12:24I'm proud.
12:25Hell yeah.
12:26Next up, the battle of the sweet and sour, please.
12:29Henry from Texas against Lisa from California.
12:33Let's go.
12:34What I did was a sweet and sour duck breast, sauteed bok choy, and then Japanese potatoes roasted
12:40It does look like a dish that's not really very Asian inspired.
12:44Yeah, the European plate in there.
12:49The duck was cooked perfectly.
12:51But overall, I'm not really getting a lot of those Asian flavors of going, mmm, I'm eating sweet and sour duck.
12:57Please, Lisa, describe your dishes, chef.
12:59I dipped them for a batter, fried chicken with a pineapple sweet and sour sauce, and steamed
13:04rice.
13:05Definitely getting those sweet and sour flavors there.
13:07Rice is cooked nicely.
13:08Chef, the point goes to the blue team or the red team?
13:12We'll be going to the red team.
13:13Well done, Lisa.
13:14Good job.
13:15Thank you, chef.
13:16I look at Henry's face, and he does not look happy.
13:18I would be upset too.
13:19It's a kick in the shins, but hey, man, if a Chinese chef is saying it's not Chinese, it's
13:23not Chinese, it's not Chinese.
13:24Wow.
13:25Pull it back.
13:26One, one.
13:27Okay.
13:28Next is...
13:29The stir fry.
13:30Jayden.
13:31And...
13:32Anaya.
13:33Let's go.
13:34It's Jayden's New York strip stir fry.
13:35Maybe too many garnishes going on, but flavor overall, really nice.
13:38Yes, chef.
13:39Against Anaya's...
13:40Chinese broccoli, stir fry rice, quail egg on the top, and then some pickled daikon radish.
13:45Looks good.
13:46Very familiar with this, or I can identify it as a fried rice straight away.
13:49Really tasty.
13:50They're both very close, and I would probably have to give a point to both.
13:54Thank you, chef.
13:55Congratulations.
13:57Well done.
13:58Okay.
13:59Final battle.
14:00The battle of the noodle.
14:02Ellie from Nevada against Anthony from Iowa.
14:05I'm going up against Anthony, and he beat me in the last challenge.
14:10Oh, why are you such a good chef?
14:12Like, I just...
14:13Let me beat you once.
14:15Chef, today I have for you a chili and prawn broth, and then a pan-seared soy sauce prawn.
14:22The broth, really delicious.
14:25I think noodles will cook really well.
14:26Prawn is cooked really nicely as well.
14:27Could probably have elevated the presentation a little bit more, but overall, the flavor's
14:31definitely there.
14:32Thank you so much, chef.
14:35Anthony, describe your dish to chef, please.
14:36A little spin-off of a dandan noodle, so ground ginger pork, six-minute eggs, scallion,
14:40and cilantro.
14:41Officially, chef, yeah.
14:42Looks incredible.
14:43I mean, the egg, you can already see, is really nice.
14:48Everything that you did was really nicely executed.
14:51The only problem that I have with this is that it's salty.
14:54I probably could not finish that.
14:56Please check your seasoning.
14:57We're going to the red team.
14:58Thank you so much, chef.
14:59Thank you so much, chef.
15:00Good job.
15:01Ladies, congratulations.
15:02Three, two.
15:03Two.
15:04Point for me.
15:05Point for the red team.
15:07Ooh!
15:08We are winners!
15:10Yes!
15:11Join me in thanking this prolific chef for giving up his day to be here today.
15:16It's an absolute pleasure.
15:20Ladies, well done.
15:21Thank you, chef.
15:22Thank you, chef.
15:23In order to be my head chef here at Hell's Kitchen Foxwoods, you need to understand the
15:27importance of the history of Foxwoods.
15:30I've arranged an incredible private tour of the magnificent Mashantucket Pequois Museum.
15:36It's the world's largest Native American museum.
15:41There's more, ladies.
15:43Little surprise for you back in the door.
15:45Four of you.
15:46Off you go.
15:47Well done.
15:48Thank you, chef.
15:49Thank you, chef.
15:50Activism!
15:51I've never seen the red kitchen move so quickly in my life.
15:53Ah!
15:54We get the hands!
15:57We get the hands!
15:58We get the hands!
15:59It's a whole set.
16:00Oh, my God!
16:02Mama got some eggs clapping!
16:05Dad, we .
16:07What the ?
16:09What the ?
16:11Blue team.
16:12Yeah, chef.
16:13It's time for composting.
16:15It's important to give back to our amazing host, Foxwoods.
16:18to give back to our amazing host, Foxwoods.
16:20So, I need you to build our compost boxes.
16:23Then you'll need to get into those dumpsters,
16:26separate all the trash from the bits.
16:28These things stink.
16:30Good luck.
16:34Fry an egg out here.
16:36All right, so these are your compost bins
16:38that we got to get built.
16:39Then... Oh, it stinks.
16:41We got to get in there.
16:42We got to get the compost.
16:44The smell is close to, like, throw-up,
16:48if I had to describe it.
16:49Here, grab that screw.
16:51What the are you doing in there?
16:53Power tools?
16:54You have to build the box, too?
16:55Damn, no power drills.
16:57Ooh, it stinks.
16:57Smell it already.
16:58Have fun, guys.
17:08Hello, buongiorno, ladies.
17:10You want another one.
17:11Good job.
17:13I'm going to leave you with Nakai
17:15so you can actually learn something interesting
17:17about this area.
17:18Good afternoon.
17:19My name is Nakai Clearwater Northup.
17:20I'm a member of the Mashantucket tribe.
17:22My people have been here for thousands of years.
17:23We have a strong-rooted history here.
17:25Super awesome to see and learn the history
17:27of the Native American tribe here.
17:29Right here in Mashantucket, we had a glacier called
17:31the Wisconsin Glacier that sat over our region.
17:33From the very beginning of time up until colonization.
17:37That's a mastodon.
17:38That's a woolly mammoth's little cousin.
17:3914,000 years ago, people were here in Connecticut.
17:43I mean, that's like insanity.
17:45So this is our farmstead area.
17:47We're actually burning out a traditional mashui,
17:49a dugout canoe.
17:50This is our traditional process of letting the fire
17:53do all the work.
17:53What are you cooking in here, clams?
17:55We got clams, we have lobster, we got steamers.
17:57Oh, my God.
17:58And this will be your next challenge, Namjong.
17:59Yeah!
18:00Cooking in a tree.
18:02Who would have thought that they're out here
18:03cooking in a damn canoe?
18:05So this is a traditional plant that we have right here
18:08on the rez.
18:09No matter what we harvest, we always say thank you for it.
18:12So in our language to say thank you, you say tabut.
18:15Wow.
18:16Tabut.
18:17Tabut.
18:17Tabut.
18:18Tabut.
18:19There's a cake in here.
18:21Yes.
18:21Happy birthday to you.
18:25Happy birthday to you.
18:28This is definitely not how I expected to spend my birthday.
18:31I wish I could trade places with the red team right now.
18:34This is brutal.
18:37Ready?
18:37I'm going to have maggots in my shoes.
18:39You could have won.
18:40We could have, Chef.
18:41You're right.
18:42This is definitely the punishment that we've ever done.
18:45Oh, my .
18:47I would take anything over this.
18:49I can't.
18:50I'm going to vomit.
18:51No, you're not.
18:51Yes, I am.
18:52I'm going to f***ing vomit.
18:53I can't.
18:55Do not throw up.
18:57You good?
18:58Holy .
18:59Get me the out of here.
19:03Red team, blue team, good afternoon.
19:06Good afternoon, Chef.
19:08Tonight is charity night.
19:09It's our one time across the year that we get to give back to incredible charities that
19:14do so much.
19:14Red team, you'll be cooking for Connecticut Food Share.
19:17Wow.
19:18They're part of Feeding America Food Bank Network.
19:21Last year, they fed over five billion meals.
19:26Blue team, the charity you'll be cooking for tonight, Stand Up To Cancer.
19:30Stand Up To Cancer was created to fund amazing, groundbreaking cancer research.
19:36My grandfather actually recently just got diagnosed with lung cancer.
19:41So I feel really honored to be cooking for Stand Up To Cancer.
19:44Each of you will be responsible for your own course.
19:47You'll need to supervise the preparation of that course and the cooking.
19:51There's four of you.
19:52We're only doing one course at a time, but we are going to be in sync.
19:55Yes, Chef.
19:56Let's go, guys.
19:57Let's get it, baby.
19:58Mourinho.
19:58Si, Chef.
19:59Open Hell's Kitchen, please.
20:00Let's go.
20:00Sobito.
20:08Oh, my God.
20:09Tonight, Hell's Kitchen is hosting an exclusive charity event.
20:13Nice to meet you.
20:14Likewise, good to see you guys.
20:15How are we?
20:16Honoring the supporters of Feeding America.
20:18Enjoy tonight, please.
20:19Thank you, Chef.
20:21What a message for the world.
20:22Kids went crazy when they heard you were here.
20:24Oh, I'm excited, yeah.
20:25And the heads of Stand Up To Cancer.
20:27Welcome to you all.
20:28Thank you for being here.
20:29Nice to see you.
20:30Please enjoy.
20:31All of tonight's guests will enjoy a five-course meal featuring pan-seared scallops, led by Anaya
20:38in the Red Kitchen and Henry in the Blue Kitchen, lemon capellini pasta overseen
20:43by Lisa and Anthony, a five-spiced duck breast led by Sydney and Jaden, filet mignon,
20:49with glazed vegetables and topped with a quail egg, helmed by Ellie and Jada.
20:54And all the chefs will work together in their kitchens on a passion fruit souffle dessert.
20:59I mean, he is the best of the best.
21:01It's crazy to watch him.
21:02Anaya, come with me.
21:04Yes, Chef.
21:05Henry, come with me.
21:06Yes, Chef.
21:07Give me a time for 12 scallops.
21:09Eight minutes.
21:09Eight minutes.
21:10Let's go.
21:10Eight minutes.
21:11Let's go.
21:12Yes, Chef.
21:12Let's go.
21:13Team, we're eight minutes out.
21:14Eight minutes out.
21:15Eight minutes out of her.
21:16Come on, ladies.
21:16Get the scallops in the pan.
21:17Oh.
21:18OK.
21:18I am very excited for everybody on their stations tonight.
21:22Everybody is very strong or else we wouldn't be here.
21:25Two orders in each pan.
21:26Yes, Chef.
21:27Plus, I think I have immaculate leadership skills.
21:31This face screams leader.
21:33I'm salty.
21:34Get him in the pan first and then salt the other side.
21:37Get him in the pan.
21:37Get him in the pan.
21:38All right.
21:40Here, I'm going to go in the middle and then we're going to work our way there.
21:43Team, seven minutes.
21:44Heard.
21:44Seven minutes heard.
21:45My plan to lead this course is I'm delegating and I'm communicating, but I'm not going to
21:51be back behind the kitchen cooking.
21:53You're going to have to start placing plates here in a minute, Henry.
21:55Yes, Chef.
21:56Chef Ramsay is wanting us to lead this course, which means you've got to be at the pass plating,
22:00making sure everything's coordinated.
22:02Three minutes, team.
22:03Scallops are coming out of the pan now.
22:06We're five minutes out, ladies.
22:07Heard, five minutes out.
22:09Anaya.
22:10Yes, Chef.
22:10Why are we cooking half the scallops?
22:12I don't know, Chef.
22:13You guys are supposed to get all the scallops down.
22:15Oh, I thought we got them all down already here.
22:17Hey, ladies, it's the same table.
22:19Yes, Chef.
22:20Get them down.
22:21Get them down.
22:21Make sure you're not overcooking them.
22:23Why is that pan not hot?
22:26I'll be looking on more scallops, see?
22:28Working scallops right now.
22:29Heard that.
22:30He's plating, Anaya.
22:31You can see he's plating.
22:32Come on.
22:33Someone can come walk them.
22:35Go grab the other scallops, Lisa.
22:36Give me the shoe trim.
22:38Yeah.
22:39Oh, my God.
22:39Are you OK?
22:40I'm so sorry.
22:40I'm so sorry.
22:41You OK?
22:41You OK?
22:42The scallops just shoot down, and oil splashes all over Lisa's hand.
22:48Stop working in midair, ladies.
22:49Let's go.
22:50Yes, Chef.
22:50Crazy bitch.
22:51She burned my tattoo.
22:53$500 worth.
22:55Burnt.
22:56Anaya, happy with that?
22:57Yes, Chef.
22:58They look gorgeous, Chef.
22:59Henry, we've got to go.
23:00Yes, Chef.
23:01Come on.
23:01Oh, oh, oh, oh, oh, oh, oh, oh.
23:03Heard that.
23:03Well done.
23:04Off we go.
23:05Go, please.
23:05Both kitchens are off to a pretty good start, as the first course is delivered to the dining
23:10room.
23:11Wow.
23:12That is delicious.
23:13Much to the delight of some very cheerful VIPs.
23:17This is incredible.
23:19It's really delicious.
23:22And now, Jaden.
23:23Is that capellini in now?
23:25Yes, Chef.
23:26Has Anthony's second course off to a puzzling start.
23:29Do we need it now?
23:30No, Chef.
23:31What's that cooked in two minutes' time?
23:32What are we doing with it?
23:33Nothing, Chef.
23:33We can't do anything, Chef.
23:34Come on.
23:34Yes, Chef.
23:35Yes, Chef.
23:35All right.
23:36We've got more.
23:37It's fine.
23:37It's awesome.
23:38Lisa.
23:39Yes, Chef.
23:39Anthony.
23:40Yes, Chef.
23:41Capellini and lobster.
23:42Yes, Chef.
23:42How long?
23:4310 minutes.
23:4310 minutes.
23:44Can you do 10 minutes?
23:44Yes, Chef.
23:45OK, cool.
23:4510 minutes.
23:4510 minutes.
23:4510 minutes.
23:4710 minutes.
23:4710 minutes.
23:47Okay, we're going to go with 10 minutes.
23:48So that's one order, two order.
23:50No, these are all six.
23:52Pretty simple course.
23:53Boiled pasta.
23:55Twirled pasta.
23:56Tapped with lobster.
23:57Sauce.
23:59Get these in there.
24:01There you go.
24:01How long, Lisa?
24:03Seven minutes, Chef.
24:04No, you're not Lisa.
24:05You're Anaya.
24:06I feel that Anaya's kind of overstepping.
24:09Lisa, how long?
24:10Seven minutes, Chef.
24:11Seven minutes.
24:12All right, Chef.
24:13Let's go.
24:14Turn that pasta now, Jaden, please.
24:15Yes, Chef.
24:17You guys ready?
24:18Sorry, bring me bowls.
24:19You got a minute, Bubba.
24:21We have a timer.
24:21All right.
24:22Anthony is communicating right now,
24:24but he's just saying a lot of words
24:27without a whole lot of direction.
24:29Pasta's got to happen right now, puppy.
24:30Not ready?
24:31Yep.
24:32Give me two bowls of pasta right now.
24:33Jaden, we're going to switch
24:34because you have gloves on
24:35and these are hot as a...
24:36Hey, hey, hey, look at me.
24:38Look at me.
24:39Yes, Chef.
24:39Don't take it out.
24:41Anthony, I could spot from here
24:42who's undercooked.
24:43Yes, Chef.
24:43And I'm not even cooking the...
24:45Two more minutes and I'm ready to go.
24:46No, you're going to go.
24:47There you're going.
24:48The capellini got dropped too early,
24:50then it got dropped too late.
24:51I jump in to help
24:52and the water's not even boiling.
24:54And Anthony,
24:55it's not even 30 seconds away, by the way.
24:57Yes, Chef.
24:57Crunchy.
24:58Holy...
24:58Ellie, where are you with that lobster?
25:02Coming up right now.
25:03Remember, Anaya,
25:04finish it with the lemon bit.
25:05Yes, Chef.
25:06I'm finishing the last shervo right now.
25:08Move, move, move, move, move.
25:09Go, go, go.
25:09How many plates?
25:1012 or up, Chef?
25:11Happy?
25:11Yes, Chef.
25:12Good, well done.
25:12Service, go, please.
25:13Let's go.
25:14Well done.
25:14Thank you, Chef.
25:15As the red team sends their second course...
25:17That is the best boss I've ever had in my life.
25:20...the blue team is just beginning to plate.
25:23Flowers, please.
25:23Come on, blue team, please.
25:24Yes, Chef.
25:25Flowers here.
25:26Flowers here, please.
25:26Flowers here.
25:27I got flowers.
25:28Up, up.
25:29Clear it all.
25:30Clear it all.
25:31Happy, Anthony?
25:32No, Chef.
25:34Stop.
25:35Anthony, blue team, come here.
25:37Yes, Chef.
25:46With charity night in full swing, the red kitchen has already sent their capellini pasta to their
25:51charity table.
25:52Blue team, come here.
25:54But there is trouble in the blue kitchen.
25:56Wipes.
25:57Count the plates.
25:59Five, six, eight.
26:01One more plate.
26:02Come on, guys.
26:04Sorry that your pasta is taking a little too long.
26:06Apologize for their weight at the moment, okay?
26:08Where's that last lobster?
26:10With my scallop dish, you know, I made sure that I had 12 plates rocking and rolling and
26:14lined out, ready to go.
26:16Pasta coming at you, Chef.
26:18Come on, Anthony, please.
26:19Yes, Chef.
26:19Give me, give me.
26:22Anthony has a leader for his course.
26:23I hate to say it, but this is probably one of the first times that I've truly seen Anthony
26:27fail.
26:29Mourinho, service, please.
26:31Line up.
26:32Go, please.
26:33It took a bit longer, but it's finally here, and it looks delicious.
26:40Sydney.
26:41Yes, Chef.
26:41Jaden, come here.
26:43Duck, how long?
26:44Ten minutes.
26:44Ten minutes.
26:45Let's go.
26:45Ten minutes.
26:46Ten minutes.
26:46Ten minutes, ladies.
26:49Let's go.
26:49Ten minutes.
26:50Heard, Chef.
26:50Duck's going to rest for at least five.
26:52Yes, Chef.
26:53Fried rice is going down.
26:55I'm frying it up.
26:56Heard.
26:57Hey, Sydney.
26:58Yes, Chef.
26:58It's called fried rice because it's fried in a frying pan.
27:00Yes, Chef.
27:01Yes, Chef.
27:02Lucky mistake.
27:02Let's go.
27:03Let's get a walk-out, please.
27:04Oh, my God.
27:05That's why it's called fried rice, yes?
27:07Yes, Chef.
27:08Oh, my God.
27:10My Hell's Kitchen bestie is getting screamed at because I stupidly thought that rice was
27:16made in a pot.
27:17It's not boiled rice.
27:19Yes, Chef.
27:20Sydney, come on.
27:21Yes, Chef.
27:22Oh, man.
27:23Here.
27:23I'm about to base these ducks for two minutes.
27:25When can I start sauce and plates, eh?
27:27Two minutes out.
27:28I don't think they need basing.
27:30This one's a little thick.
27:31But you do you, but you do you.
27:31Whatever you think.
27:33Jaden, as a leader, I would say he's definitely communicating, but I don't think he's necessarily
27:38delegating.
27:39Guys, start plating.
27:40We're two minutes out on the duck.
27:41Yes, Chef.
27:43Henry, go ahead and start slicing.
27:45Yes, Chef.
27:46Don't slice too early, guys.
27:47They're going to sit there and die.
27:49Let's go.
27:51Two minutes, ladies.
27:52We got two minutes.
27:52Two minutes, Chef.
27:54Knife behind you, ladies.
27:55Oh, start, Chef.
27:56One, check the first one.
27:59Beautiful, Chef.
28:00Let's go.
28:00Beautiful.
28:01Thank you, Chef.
28:01All right, ladies, let's push.
28:03As soon as we get this laid out with rice, you can start slicing.
28:06Yes, Chef.
28:07The most important key is you have to allow it to rest.
28:10It's got to go on the plate, Jada.
28:12All the goodness is on the board.
28:14Leave it there.
28:14Yes, Chef.
28:15The minute I slice it in the first one, I'm just like, oh, me.
28:21It's so juicy, and it's just all over the place.
28:24Technically, a hate crime, I think, in certain states.
28:27Jaden, ducks needed to rest longer.
28:30Yes, Chef.
28:30We cut them, right?
28:31Yes, Chef.
28:32Sauce and flowers.
28:33Sydney, let's go.
28:35This one's beautiful.
28:37Acceptable.
28:38All right, Sydney happy?
28:39Sydney.
28:39Sydney.
28:40Yes, Chef.
28:41Happy.
28:41Let's go.
28:41Service, please.
28:42Pick up.
28:42Let's go.
28:44I am so happy we're on the red team.
28:46Blue team still doesn't have their food.
28:48Someone should start sourcing, though.
28:50I got these.
28:51Where's the sauce?
28:52Sauce.
28:53Sauce, guys.
28:54Where's the sauce, Jaden?
28:55Sauce is on the pot.
28:56Sauce is on the pot.
28:57I kind of forgot about that five-spice jus.
29:02There's no sauce on this plate.
29:03Yes, Chef.
29:03No sauce, no sauce.
29:05Let's go.
29:05You need sauce here as well.
29:06More sauce, her to Chef.
29:07More sauce, yep.
29:07Jaden, happy with that?
29:09Service.
29:09Yes, Chef.
29:10Go, please.
29:13So soft and sweet.
29:15Perfect.
29:16Ellie.
29:17Yes.
29:18Two seconds.
29:19Jada, two seconds.
29:20Can we have one course served in harmony?
29:23Yes, Chef.
29:24Let's do 11, just to be safe.
29:26Let's go.
29:2611 minutes.
29:27Let's go.
29:2711 minutes.
29:27We're talking every minute.
29:2811 minutes, ladies.
29:3011 minutes.
29:30They need 11.
29:31I'm basing.
29:32I need veg inside the pan.
29:34Heard.
29:35The asparagus is going to cook significantly faster,
29:37so please keep your eye out on it.
29:39Heard it.
29:39That will do.
29:40I want veg in seven minutes.
29:43We sure.
29:44Take this.
29:44You need all the stock.
29:45You need the butter.
29:46I have veg stock over here.
29:47Cook all of that.
29:48Ellie is definitely clear.
29:49Probably too clear.
29:50Ellie said six different times that I was picking up veggies.
29:53Like, I know.
29:56Got it.
29:57Veg is down.
29:58I'm going to do asparagus a little later because I don't want it to overcook.
30:01Yes, Chef.
30:01Yes, Chef.
30:03That asparagus is going to overcook.
30:05Oh, yeah, so those have to be in different pans.
30:07Heard it.
30:08The asparagus cooks significantly faster than the carrots,
30:11and I look over, and the carrots and the asparagus are in the same pan.
30:16It's like you can never be too clear.
30:18You can start going on quail eggs.
30:21Got it.
30:23Okay, four and a half minutes.
30:24Four and a half.
30:25How are the eggs?
30:27Good.
30:28Right, Ellie, let's go.
30:29Yes, Chef.
30:29Go there.
30:30I just hope this course goes out together because I'm not here to make anyone look bad.
30:35But I'm going to focus on making myself look good first.
30:38Yes, Saucy.
30:39Dundee, where?
30:40By the potatoes.
30:41By the potatoes.
30:41Yes, Chef, I'm listening.
30:42Are you guys good, Jada?
30:43You got it.
30:44Ellie, we're three and a half to the window.
30:47Jada.
30:47Yes.
30:48Steaks out.
30:48Steaks out.
30:48Walking.
30:49Please make sure we keep them separate.
30:50Henry, those carrots are still hard.
30:52I need another 60 seconds.
30:54Your meat's up there.
30:56Jada, you're on your own here.
30:58Where are the trees?
30:59Henry, I need those carrots.
31:00Carrots are 20 seconds out.
31:01See, I can't stop her.
31:02No, Chef, we're good.
31:03We're going to meet at the same time.
31:04Bring them, Henry.
31:05Let's go.
31:06Carrots, I need carrots behind me, please.
31:11It's 11 minutes.
31:12Let's go.
31:12Yes, Chef.
31:13Good job.
31:14Yes, Chef.
31:14Very nice.
31:15Let's go.
31:16Service, please.
31:16Yes, Chef.
31:17Go.
31:18I can feel my muscles right now being like, thank you.
31:22All we need is quail eggs, you guys.
31:24It's becoming a routine for me to come here and apologize.
31:27I'm sorry about it.
31:28I don't know.
31:29It's like that.
31:30Come on, blue team.
31:31Please, please, please.
31:33Jada, happy?
31:34Yes, Chef.
31:34Service, go, please.
31:35Let's go.
31:39Out of all the meals, this is my favorite.
31:40I agree with you.
31:41I think it's the best food.
31:42Yeah.
31:42Yeah.
31:44Red team, come here, please.
31:45Blue team, come here.
31:46Let's go.
31:46Final course.
31:47Let's see if we can finish on a high.
31:50Yes, Chef.
31:50Let's go.
31:51Fire souffle.
31:52Let's go.
31:5214, let's go.
31:53All right.
31:54I need to check headlights.
31:55Oh, I've been waiting for you, boo.
31:57I have been waiting to hear Chef Ramsey say, I'm making souffles so I can show off my skills.
32:05I don't know why that's doing that, but it's okay.
32:07When I go to the egg whites, the pour mixer is like, I'm like, what the is wrong with this
32:16thing?
32:16I broke it.
32:18Yeah, honestly, I think you might have.
32:20Oh, my God.
32:21It's dessert course at Hell's Kitchen charity night, and Anaya in the red kitchen has stopped
32:41down all progress.
32:42Is it, do you want me to use my aggression, Chef?
32:45Have you finished that?
32:45Yeah, go ahead.
32:46Okay, that's it.
32:46That's it.
32:47Simple as that.
32:47Here we go.
32:48Take it through.
32:49Take it over.
32:49I got it.
32:49I got it.
32:50I got it.
32:50Chef Ramsey, you know, he's like, let's just get another mixer, and I'm like, thank you
32:55for not yelling about this, because I am stressed out right now about this damn mixer.
32:59Ice cream's going up.
33:00Walking souffles, ladies.
33:02Powder sugar, powder sugar.
33:03Right here.
33:04Guys, I got those quenelles up there.
33:06Okay.
33:06We need the spoons, and we need the ice cream.
33:08Heard.
33:09Let's go, Anthony.
33:10Yes, Chef.
33:11Service code, please.
33:15Wow.
33:16Look at that.
33:17Sorry, guys.
33:19Come on, blue team.
33:20The souffle waits for nobody.
33:22Completely disorganized.
33:24Go, please.
33:25Go.
33:25Go.
33:29Cheers to the last court.
33:31I think I am Melanie.
33:34It's very delicious.
33:41Red team, blue team.
33:42Let's get one thing clear.
33:45Tonight was giving you all an opportunity to stand out like leaders.
33:51Sometimes, when I bounce from kitchen to kitchen, it's like a mirror image with both of you performing
33:58well.
34:00Blue team, I'll be honest, your mirror cracked.
34:04The winning team is the red team.
34:08Congratulations.
34:09Thank you, Chef.
34:09Thank you, Chef.
34:10You were in sync.
34:12You were fast.
34:13You owned every course.
34:15And before you arrived at the hot plate, all of you knew what you were doing.
34:20Blue team, the capellini, duck, filet.
34:25And even the souffle was a show.
34:29As the scallop dish was the only course that even came close to being a mirror image of
34:37the red team.
34:38Henry, I want you to go back to the door and talk it out.
34:41But come back to me with two nominees up for elimination.
34:46Is that clear?
34:48Yes, Chef.
34:49Get out of here.
34:50Yes, Chef.
34:50Two nominees.
34:52I think what made me stand out in tonight's service was I effectively communicated.
34:57That's probably why he chose me to make the world's most difficult decision.
35:01First and foremost, let me just start out by saying that I think my course went out really
35:06smooth except for the fact that it could have rested for a few more minutes.
35:09Other than that, we weren't missing a plate.
35:11I feel like for the next time, what would be beneficial is you just really re-solidifying
35:16the roles.
35:17You got anything else?
35:20We're only talking about your course right now.
35:23Yeah, it was a rough one.
35:24First of all, you know, I thought I had everyone in the right position.
35:28I think we did.
35:29Yeah.
35:29I don't know.
35:30That's really all I got.
35:31The thing that I noticed, right, you had Jaden on the right path.
35:34And it was just like, just communicating like, hey, we're going to drop this pasta in four
35:37minutes.
35:38Henry's definitely enjoying this.
35:39It's annoying, but I'm glad Henry feels a sense of importance right now, I guess.
35:44It's just that follow-through, right?
35:46And then the number of plates, like counting your plates.
35:48Yeah.
35:49See, I trusted Jaden to count the plates.
35:50I think we all kind of did, honestly, in my opinion.
35:53I don't think Henry had a flawless service by all means.
35:56I don't believe I'm the weakest link on the blue team at all.
35:59You got anything else?
36:00I'm like, just processing at this point.
36:02100%, dude.
36:03So, talk to me about your filets.
36:06I think the carrots being undercooked, that was just like a misread on timing.
36:10So, if we're going to base it down to like who had the least amount of flaws with getting
36:14it out, then I would say that it would be me.
36:17Anthony didn't even have enough plates.
36:19I mean, I think as a whole, Anthony is a stronger chef than Jaden is, but Jaden performed
36:24better than Anthony did.
36:25So, it's just a whole mind right now.
36:27So, I just think for the next time, we just need to take our time, do it right.
36:31There was no chef that remained unscathed.
36:33That's why this whole deliberation and this decision is tough.
36:48I'm happy to report the charities were thrilled with the menu tonight.
36:53I am not happy to report that the blue team did not impress me.
36:57With their leadership and organization skills.
37:00Henry.
37:01Yes, chef.
37:02First nominee and why?
37:04First nominee tonight is going to be...
37:07Henry.
37:14Yes, chef.
37:15First nominee and why?
37:17First nominee tonight is going to be Anthony.
37:19Anthony's course was by far the shakiest on the blue team.
37:23And the milestone to that was the 11 plates instead of 12 plates at the pass.
37:27Wow.
37:28Henry, your second nominee.
37:31Second nominee is going to be Jaden tonight, sir.
37:34Jaden.
37:35Why?
37:36Based off of the flow of the courses, his duck course was also one of the shakiest.
37:41He just not really honing in on that attention to detail.
37:44Making sure that all garnish were at the pass when readily needed.
37:48Okay.
37:49Jaden, Anthony, please step forward.
37:53Right, Anthony, first up, tonight's performance was a shakiest show.
37:56Yes, chef.
37:57Tell me why you should stay in Hell's Kitchen.
37:59Chef, I think I've been dominating this competition thus far.
38:02This morning was the first time I hadn't earned a point for the blue team.
38:04I want to prove that I do have that attention to detail.
38:06You know, that's what I've worked my whole life for.
38:08I just want to continue to prove that to you and to just grow and get better.
38:11Jaden.
38:12Yes, chef.
38:12Tell me why you should stay in Hell's Kitchen.
38:14Chef, I have the most passion out of the blue team.
38:17I'm a strong competitor.
38:18I'm very vocal in the kitchen.
38:20Tonight, I just, you know, I slipped on the sauce.
38:23The duck could have sat for another couple minutes.
38:26I take responsibility for that, chef.
38:27I appreciate it honestly, but young man, you know out all those proteins,
38:30duck is the one that needs to be rested.
38:32Yes, chef.
38:33The person leaving Hell's Kitchen is...
38:36Jaden.
38:41Young man.
38:41Yes, chef.
38:42Give me your jacket.
38:43Listen up.
38:43Yes, chef.
38:45It's your third time pleading in front of me.
38:47Yes, chef.
38:47I know you can cook.
38:48There's no two ways about that.
38:50But right now, you are not ready to lead.
38:52Yes, chef.
38:52Appreciate it.
38:53Thank you for everything, chef.
38:54Yes, chef.
38:55Good night.
38:55I love you guys.
38:56Love you, Jaden.
38:57Love you, Henry.
38:58Love you, Jaden.
39:02Hell's Kitchen is definitely a roller coaster ride.
39:04I feel like I've learned more about myself in these few weeks
39:07than in the last 26 years on this earth.
39:09Jeff Ramsey, it's been a pleasure.
39:10One thing that will stick with me is you mentioning
39:12that you see the passion just extruding from my body.
39:15That's always going to be with me.
39:16Nothing you said I'm going to take for granted,
39:18and I appreciate this opportunity.
39:20Anthony.
39:21Yes, chef.
39:22Back in line.
39:24Listen, there are no more off nights.
39:27Get a grip.
39:30Get out of here.
39:31Yes, chef.
39:31I'm definitely relieved I didn't get eliminated.
39:36That was a rough one.
39:37On his birthday.
39:42With only three of us, there's no room to hide.
39:45There's zero margin for error.
39:46And if we aren't already bringing our A game,
39:50we've got to bring our A++ game starting now.
39:53I was so scared.
39:56I mean, we're getting slimmer and slimmer.
39:58We're almost kind of having to not think as a team
40:01and kind of think for ourselves.
40:02And it's almost like every chef for themselves at this point.
40:05Oh, my God.
40:05My heart was in my ass.
40:07You know what I mean?
40:07Because I just know anything can happen.
40:09So I was, like, waiting for him to be like...
40:10Your heart was in your ass.
40:12My throat was in my ass.
40:16Jaden was the first person in 24 seasons
40:18to drop a dish during a challenge.
40:21Then he dropped the ball during service.
40:23So I dropped him out of the competition.
40:30Next time on Hell's Kitchen Battle of the States...
40:33That's too much onion.
40:34Jaden, you're not putting all that in there.
40:36Will the relationship between the besties...
40:38Two hands, young lady.
40:39Take a negative turn.
40:42Don't f*** up, Jaden.
40:43Everyone is on edge.
40:45I can't even right now.
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