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00:00This year's Hell's Kitchen competition is returning to Foxwoods Resort Casino in Connecticut,
00:08and Hell's Kitchen history will be made.
00:11Fans and potential competitors have packed this theatre for the big announcement.
00:19Hello everyone, welcome to the fabulous Foxwoods Resort Casino.
00:29Now, for the last 23 seasons, Hell's Kitchen has launched the careers of many great chefs,
00:36but this season is unlike any other season before.
00:38For the first time in Hell's Kitchen history, Chef Ramsay's team has scoured the country.
00:44New Mexico.
00:45Maryland.
00:46Mississippi.
00:47Looking for chefs from every state in the nation.
00:50Born and raised in Tampa, Florida.
00:52And after an exhaustive search.
00:54I'm gonna hit a home run right to Hell's Kitchen.
00:56One person was selected from every state.
01:00I'm originally from a small town in Montana.
01:03It's a major part of who I am and where I'm from.
01:05It's why I wear hats that have the 406 on it.
01:07Oh, they're showing videos of...
01:09Holy , they better not show my video.
01:12Hi, my name's Sydney Stickney.
01:15I'm from Charlotte, North Carolina.
01:16Gordon Ramsay is a huge idol of mine.
01:19I looked up to him very heavily.
01:22Immediately, I was like, no, why?
01:25I'm from Iowa, which is a huge pork steak.
01:28If you can't tell, it's a pork steak, a corn steak, lots of farms, lots of agriculture.
01:35Georgia has the best food culture in the country.
01:37It's this weird place where cuisine's kind of all mixed together to break all the rules of
01:42everything that we know.
01:43I see myself and I'm like, look at that big goober up there.
01:46I can't wait to get in the kitchen and show Chef Ramsay what I can do.
01:49For the first time in history, this is Hell's Kitchen Battle of the States.
01:55I'll see you there.
02:00Ladies and gentlemen, Chef Gordon Ramsay.
02:09Seeing Chef Ramsay in the flesh, first of all, the man's just so beautiful.
02:13Like, has no business looking like that.
02:18That is way too tight.
02:22Welcome.
02:23It is indeed the Battle of the States.
02:26Battle of the States.
02:27Oh, my God.
02:28Like, I'm representing all of New York right now at the age of 21.
02:32Like, this is craziness.
02:33Joining me are my two phenomenal sous chefs.
02:37Woo!
02:38Overseeing the men in the blue kitchen.
02:40Please give it up for Chef James Avery, ladies and gentlemen.
02:46And overseeing the women in the red kitchen, season 17 winner, Chef Michelle Tribble.
02:55Seeing Chef Michelle, I actually watched her win season 17 and she was one of my favorites.
03:00I look up to her.
03:01We're also the same height, so I think that helps a little bit.
03:03I'd also like to introduce our amazing, incredible major V, Mourinho.
03:10My team has identified 50 incredible chefs from the 50 states across this great country.
03:16But after interviewing and analyzing the group of 50, they have handed to me the top 20 chefs.
03:26Oh, God.
03:27We've come all this way just to get turned away.
03:31Like, my heart is in my blood.
03:34Look.
03:35Right.
03:35Is everybody ready?
03:37Let's get started.
03:39It was the first state in the union from Delaware, Anaya.
03:45Holy , I'm first.
03:47Ah!
03:47Like, oh, my God.
03:48Like, Greta Ramsey said my name.
03:51Welcome, Anaya.
03:52And he said it right on top of that.
03:54First one up.
03:54How does that feel?
03:55Oh, my God.
03:56I feel like excited, scared.
04:01Oh, my God.
04:02It is Hell's Kitchen, not America's Got Talent.
04:03Right?
04:04You know that, right?
04:05Just in case you've got the wrong memo.
04:08Next, from the great state of North Carolina, Sydney.
04:16Welcome, Sydney.
04:17Nice to meet you.
04:19You feeling good?
04:20Very good.
04:21Better with the sash.
04:22Oh, my gosh.
04:24OK, next up.
04:25From Montana, Chase.
04:32Chase, welcome.
04:33Feeling good?
04:33Doing great, Chef.
04:34Next up, from Alaska, it's Carlos.
04:37From Maryland, Pat, ladies and gentlemen.
04:42From the Garden State of New Jersey, it's Chris.
04:46Oh!
04:48From Rocky Mountain, Colorado, Paul.
04:50Dab, dab, dab, dab, dab.
04:53Love the passion, Paul, love the passion.
04:56Right, next up, from Florida, Jada.
05:01From Rhode Island, Karen Marie.
05:06Next, from Iowa, Anthony.
05:11From the Golden State of California, Lisa.
05:14Holy crap.
05:16He picked me out of thousands of people.
05:18OK.
05:19Oh, my God.
05:20You OK?
05:21Yeah.
05:22It's just such a good feeling.
05:24You're hugging me now, but I'm not sure you're going to be hugging me later.
05:28OK.
05:29From Louisiana, Bradley.
05:33All the way from Oregon, Alexandra.
05:36From Texas, Henry.
05:39From New Hampshire, it's Antonia.
05:43Chef says that there's only 20 people that are going to be called.
05:46What the hell?
05:47I mean, did I come out here for nothing?
05:50Next, from South Carolina, Elena.
05:54Oh, well, thank you.
05:58Well, thank you.
05:58Give me a baby to kiss.
06:00Feeling good?
06:01Fantastic.
06:06Next, from the great state of New York, Maddie.
06:11From Massachusetts, Jada.
06:12Yeah!
06:13Let's go!
06:15Only a couple of spots left.
06:17From Nevada, it's Ellie.
06:20Whoo!
06:24Oh, come on.
06:24Hi.
06:25You good?
06:25Yeah.
06:26Thanks.
06:27Hi.
06:29Ladies and gentlemen, we have 19 talented chefs,
06:32which means there is only one spot remaining.
06:37The final chef joining season 24, Battle of the States,
06:42is from Georgia.
06:44Please welcome John.
06:47Finally, it's my turn.
06:48I feel like I'm not just representing myself.
06:51I really am representing Georgia.
06:52I might have been picked last, but as the good Lord says,
06:55the first shall be last, and the last shall be first.
06:58The winner will become my head chef at Hell's Kitchen Foxwood Resort Casino.
07:05How good is that?
07:12Now, even great to use that job includes a prize worth a quarter of a million dollars,
07:19ladies and gentlemen.
07:23Man, to win $250,000 would go a long way.
07:26My wife and I just bought our first house, and we want to do some, um, um,
07:32what's the word I'm looking for?
07:35Renovation.
07:37It is time for your first big challenge.
07:39All of you have 45 minutes to create your unique signature dish,
07:43to really put yourself and your state on the map.
07:46Are you guys ready to do battle?
07:48Yes, Chef!
07:49Then what the are you waiting for?
07:51Your time starts now, officially!
07:57Let's go!
08:04Cook with pride!
08:06You shouldn't be here.
08:08I don't care about your piece!
08:09I know!
08:09I'm tired of it!
08:10Oh, no!
08:12Serious?
08:13I'm not laughing.
08:15Get out!
08:16Enough's enough!
08:16Oh, my God!
08:20For the 24th time, the Battle of the States, let's go!
08:24Get ready for a culinary clash.
08:26You're up, that's the end.
08:28Yeah, you're up!
08:29As chefs representing their states.
08:32You can't put a southern boy on the grill,
08:33and then act like they don't know what they're doing.
08:35Give it their all.
08:36Let's get it, baby!
08:37Let's go!
08:38One team, one dream!
08:39For the chance of becoming head chef at Hell's Kitchen
08:41at the Foxwoods Resort Casino in Mashantucket, Connecticut.
08:44Yes!
08:45Woo!
08:46The chefs will live and compete at Foxwoods,
08:49one of the largest resort casinos in the United States.
08:52Come on, come on.
08:53We've got to beat the boys.
08:54Let's go team, guys.
08:55Battle lines will be drawn.
08:56Give me a knife!
08:57Give me a knife!
08:58I'm not going to yell that for the .
08:59Respectfully, everybody just shut up.
09:01Respectfully, don't snap at me.
09:02And conflict will ensue.
09:04You don't let me finish my sentence.
09:06Let's go!
09:07As Chef Ramsay cranks up the pressure.
09:10Come here!
09:11Yes, Chef!
09:12We're looking like a bunch of idiots.
09:13Hey, you'll get arrested in a minute.
09:16What the happened?
09:18I don't know how much more of this I can take.
09:20Find out which of these state reps.
09:22You ready to go?
09:23Let's go!
09:23I'm from North Carolina.
09:25This is what I live for.
09:26Are in a state of denial.
09:28It looks like cats puked up in there.
09:30Oh, no!
09:31I'm just going to hide under the table now.
09:33And which chef will emerge from the fray.
09:35I'm ready to go.
09:36Nice to cook the lamb.
09:37To put their state on the map.
09:39You are representing the state of New York.
09:41Yes, Chef.
09:42Off in the cold room.
09:43Yes, Chef.
09:43And come back with your state of mind in check.
09:47Strap in for an adrenaline pumping season.
09:51State pride and personal ambition is on the line.
09:54I'm stressed!
09:55Oh, damn it.
09:56Fat Joe's about to be skinny Joe.
09:58Now get it together!
09:59Oh, I see, dude. I'm sorry.
10:00But there can only be one winner.
10:03Oh, my god.
10:04On this season.
10:05Hang on!
10:05A second!
10:06We're pulling over out of control,
10:08and we're about to go through the flames.
10:09Oh, my god.
10:10So speed up!
10:11Of Hell's Kitchen.
10:12Let's do it!
10:13Battle of the States.
10:15High five?
10:16yourself.
10:27Behind?
10:28All right, I'm coming down.
10:29On your back.
10:30How are y'all doing, ladies?
10:30Good, Chef.
10:31Good, Chef.
10:32Come on, guys.
10:32One team, one team.
10:33Immediately, once the timer starts.
10:36Coming behind, coming behind.
10:37Down the line in between.
10:38There is just so many things going on.
10:40Are you kidding me?
10:41My brain scatters into a million pieces.
10:44What do you got going on?
10:45I got a cashew-crusted halibut
10:48with a cherry apple beurre blanc.
10:50burning.
10:51Listen, do a rapid reduce.
10:53Get two pans down, get them hot,
10:54and go back and forth.
10:54Thank you, Chef.
10:55Come on, now.
10:56Being from Alaska, last night,
10:58I only had one hour of sleep,
10:59so the jet lag is hitting me very hard.
11:02Man, none of my is cooking.
11:06What you working on, Sydney?
11:07Hi, Chef.
11:07I'm making a pan-seared salmon,
11:10a wasabi palm puree,
11:12and an orange miso glaze.
11:13I can feel my butt poking out of this dress.
11:19I'm like, I need you to stay down.
11:21I don't have time to pull it down every five seconds.
11:23I decided I'd be cute, and I'd wear this dress.
11:25However, I didn't really think I'd be, like,
11:28running around in the kitchen.
11:29My ass is out.
11:30Not okay.
11:32The last time that happens, let me tell you.
11:35That was not intentional, I swear.
11:36What you got going on, man?
11:38Some Jersey corn?
11:39Yeah, some Jersey cooking.
11:41We're doing some seared quail and stuff.
11:42We're doing a corn Jew.
11:44I try to think about things that people are not going to do.
11:46And I don't think no one's going to touch quail.
11:48What I do for a living is I'm an educator.
11:50I teach people how to cook.
11:52Oh, no, it looks nasty over here.
11:54Do I see Chris using white bread?
11:56For what, for sandwiches?
11:58What's this going to be for?
11:59My Jew.
12:00I don't want it to run.
12:01Oh, you're picking it with bread?
12:02Yeah. Yeah.
12:03Okay.
12:04They're going to see me and think,
12:05he's an educator.
12:06What do you know about cooking?
12:08You're going to find out.
12:11That's it.
12:12You're at about 15 minutes right now, ladies.
12:14Yes!
12:15You good, girl?
12:16Oh, hell yeah.
12:17We're a few hours away from our first reward.
12:19What do you mean?
12:20You know it, girl.
12:21I love Anaya.
12:22I feel like we've been cooking alongside each other for years.
12:25They look good?
12:26Oh, yeah.
12:27I already know we're going to make great friends,
12:30because she seems kind of like me.
12:32I definitely know she's going to be some Steve competition.
12:34I can see it just by working next to her.
12:37Looks good.
12:38It ain't going to be too thin, but he's slicing.
12:43What are you making?
12:43So I have a speck-wrapped rainbow trout.
12:47This dish is me on a plate because it's complex, round,
12:52flavorful, just like me.
12:55This is not working.
12:58I'm getting a little discouraged because the key to this dish is
13:02to have thin specks so that you don't overcook your trout.
13:07Come on .
13:09My speck is too thick.
13:12Ladies, five minutes to go.
13:14Heard, chef.
13:15This thing.
13:20Well, let's cook something.
13:21I'm second guessing myself on my internal cook.
13:25So I throw it back in the oven, just kind of like panicking
13:28without panicking.
13:32I haven't asked you what you're making yet, have I?
13:33Yes.
13:34I am making a watermelon tuna.
13:37I am using this as my opportunity to show chef Gordon Ramsay
13:42exactly who I am on a plate.
13:45And that plate is vegan.
13:47Are you vegan?
13:48I am.
13:48Are you a vegan?
13:49Yeah.
13:50I'm sorry.
13:51Did you say you're vegan?
13:51I am.
13:52Oh, great.
13:53Everyone looks at me like I have three heads.
13:56I know it's bold, but I am here to make bold moves.
13:59How many vegans do we have in here?
14:01I'm pretty sure it's just me.
14:03What we got going on over here?
14:05Doing a crispy skin duck.
14:07There's what in it?
14:08Uh, caracara and juniper.
14:10I am always working to make the craziest concoction
14:14that someone might not even want to try.
14:15But when they put it in their mouth,
14:17they are going to want more and more and more.
14:19My duck's not ready.
14:21That's way undercooked.
14:22.
14:23I'm not sinking this first ship, dude.
14:25I know.
14:26Final two minutes, guys.
14:27Let's go.
14:28Yes, chef.
14:29We should be plating.
14:29Plating now, chef.
14:31Let's go, ladies.
14:32Let's get to the pass.
14:34Going to bat.
14:35Gorgeous.
14:35Look at that fish.
14:36I know, right?
14:37I have a thicky, too.
14:38Finishing touches, ladies.
14:40Oh, I nailed that duck, yeah.
14:4310, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
14:58All right, are you guys ready for the Battle of Estates to begin?
15:00Yes, chef.
15:01Let's begin with Ellie up against Paul.
15:04Let's go.
15:04Let's go.
15:06The first matchup in this historic Battle of Estates
15:09will see Nevada versus Colorado.
15:12Dishes up.
15:13Chef Ramsay will score each dish from one to five.
15:17The team with the highest score will win the challenge.
15:20Ellie.
15:21Yes, chef.
15:22Tell me back to the beginning of this culinary journey.
15:24How did it start?
15:25I was about 14 years old, and I went to culinary school
15:29along with high school at the same time.
15:30But you started at 14.
15:31How old are you now?
15:3225, just turned.
15:33Wow.
15:33I was a sous chef at 21.
15:35I am a fiery little girl, and I don't take any ,
15:39and I work my ass off in the kitchen every day, chef.
15:42That has not been an easy journey.
15:44I've had to push myself to go forward
15:46when everyone else wanted to see me fail.
15:47So this is my time.
15:49Busy girl.
15:49We love that attitude.
15:50Very busy, yes.
15:51Right, dish-wise.
15:53So today I have for you a ricotta gnocchi,
15:55and a pesto cream sauce, and a little bit of burrata.
15:59Yeah, it's simple.
16:00You know that.
16:01Yeah.
16:01I think the gnocchi needs a touch more seasoning.
16:04Okay.
16:04But it's hard.
16:05Yeah, it's a good start.
16:06Thank you, chef.
16:06That's a three out of five for me.
16:07Well done.
16:07Thank you, chef.
16:08Good job.
16:11Uh, Paul, how are you feeling?
16:13Uh, a little nervous, chef.
16:15You're from Colorado, right?
16:16Uh, yes.
16:17Go on.
16:19Go on.
16:21Uh, couldn't find anything I really enjoyed in college,
16:29so I went to culinary school.
16:31Good.
16:31Good, good.
16:36Dish.
16:36Yeah.
16:37It is a ricotta nudie.
16:42Nudie, and I've just got a gnocchi.
16:44I'm going to pass on Paul's nudie.
16:46Hard pass.
16:47I don't want anybody's nudies except my boyfriend's, so.
16:50Uh, it is with a roasted tomato sauce and a tomato medley.
16:56Yeah, it's a shame, because I've got more tomato than I have nudie.
16:59You're sort of almost hiding your nudie.
17:04This is a two, Paul.
17:07Sorry, chef.
17:08Don't worry about it, brother.
17:11At least it wasn't a one.
17:13From Florida, Jada and Iowa.
17:15Anthony, let's go.
17:16Let's go.
17:18I love this battle of the states theme.
17:20I think my competitors should definitely be intimidated.
17:23Like, I'm representing Florida, and my flavors are bright and bold, just like Florida.
17:28Uh, Jada, how long have you been cooking?
17:29My love of cooking started from a very young age.
17:31I always say, like, when people were watching cartoons after school,
17:34I was always watching specifically you.
17:36So you're saying I'm old?
17:38No.
17:39Well, you're correct.
17:39I am old.
17:40Yeah.
17:41How old are you?
17:4222 years of age, chef.
17:43Wow.
17:43I've always had to prove myself.
17:44I've always been the youngest in every kitchen.
17:46Even now that I run my own brigade of 10 extremely talented gentlemen.
17:50Your brigade is 10 guys?
17:52Yes.
17:52Wow.
17:53Off the gate, I'm like, Jada, she's that bitch.
17:57Give us an insight of the dish.
17:58What did you make?
17:58Crispy skinned salmon.
18:00It's koshikari rice.
18:00It's the same rice we use at our restaurant to make our sushi.
18:03The salmon is cooked beautifully.
18:05The colors pop.
18:06It's very elegant.
18:06Well done.
18:07Thank you, chef.
18:07Thank you so much.
18:08Wow.
18:09A resounding five.
18:10Thank you, chef.
18:14Yeah, Jada, up with your five.
18:17Hell yeah, girl.
18:18And I knew she was a badass.
18:19I knew it.
18:20Anthony, take me back to the beginning,
18:22growing up in Iowa.
18:23You know, Iowa's kind of a small state,
18:24and it's been misinterpreted that it's not, you know, a big culinary state.
18:27Mm-hmm.
18:28I got lucky to work for some guys that has won some James Beard awards.
18:31Around 18, I decided to move to Chicago, and then, um, finally ended up winning a star
18:35with a team as a junior Sioux.
18:37That's amazing.
18:37Now I'm the executive Sioux at a place called Pickle Palace, so...
18:40Hold on.
18:41Pickle Palace.
18:45The executive Sioux of a multi-level dining pickleball place, yep.
18:48Right, show me the dish.
18:50So it's a seared duck breast, mango, charred ginger puree.
18:54Uh, visually, the colors are fantastic.
18:56Thank you, chef.
18:56The cook on the duck is beautiful.
18:58It's even, the fat's been rendered.
19:00Do you miss cooking like this?
19:01I do, chef.
19:02It's been a while since I've kind of been in the fine dining ring,
19:04but I know I know what I know, and I'm excited to show what I know.
19:07It's a resounding five.
19:09Congratulations.
19:10Appreciate it, chef.
19:11Good job.
19:11Wow.
19:12I got a five.
19:16What?
19:17I feel like I was in the fight like so.
19:19It was crazy.
19:20Up next, Cara Marie from Rhode Island and Jaden from Massachusetts.
19:24Let's go.
19:29Cara, take me back to the beginning.
19:31How did you fall in love with cooking, and where was it?
19:32Um, it was through my nani, my Italian grandmother.
19:35I was very, very small, maybe three, and I've been cooking ever since.
19:39Wow.
19:39Um, show me your dish.
19:41Is that a nod to, uh, nana, or?
19:44No, it's actually a totally opposite direction of nani.
19:46Mm-hmm.
19:47Um, this is a crispy fried watermelon tuna.
19:52Watermelon?
19:52Yes.
19:53Watermelon.
19:55Fake tuna?
19:57Yes.
19:59You're meeting and cooking for Chef Ramsay.
20:02You might only get to do this once in your life if you're lucky.
20:05And you make him a watermelon?
20:08Uh, Jaden, help me out.
20:10Chef, I wish I could.
20:18It's the signature dish challenge, with each chef battling for their state.
20:22Um, this is a crispy fried watermelon tuna.
20:27And Rhode Island's Cara Marie's dish has Chef Ramsay asking questions.
20:33Watermelon?
20:33Yes.
20:34Watermelon.
20:37Fake tuna?
20:38Yes.
20:38Okay, so why?
20:40Because I'm vegan.
20:41Vegan, right.
20:42Yes.
20:43You're not cooking for yourself.
20:43You're cooking for me, trying to impress me to get five to get your team to victory.
20:51The flavor profile is good.
20:53The watermelon's got really nice, uh, sort of charred aspect to it.
20:56But there's too much rice and insufficient melon, which is a shame.
20:59It's a two out of five.
21:00Thank you, Chef.
21:01I get it, you're a vegan, but that's not good for us.
21:08Like, being a vegan doesn't mean you can't cook meat.
21:12Looking to put the men ahead is the representative from Massachusetts,
21:16Jaden, a sous chef who has just served his angry shrimp to Chef Ramsay.
21:22The heat on the shrimp is delicious.
21:25It's a bloody good dish.
21:26It's a very strong fork.
21:27Congrats.
21:27Thank you, Chef.
21:28Ah, well done.
21:34The next battle features Elena, a line cook representing South Carolina,
21:38and Antonio, an executive chef from New Hampshire, who has prepared a spiced pork chop.
21:43Pork chop is all about elevating it.
21:44You've done just that.
21:45It's a very solid four.
21:46Well done.
21:47Thank you, Chef.
21:48Good job.
21:48Good job.
21:50Right.
21:51Elena, tell me, how did this journey start?
21:53Um, I blew up the microwave in high school.
21:58I did not know that aluminum foil didn't belong there.
22:00So that was your calling?
22:01They're like, you need to learn how to cook.
22:03Holy .
22:06Maybe we should hide the tin foil from this girl so she doesn't blow the place up.
22:10So we have a speck-wrapped rainbow trout.
22:13Wow.
22:14Stuffed with sage marscapone.
22:16Where the is the trout?
22:17It's under the speck.
22:18Do I have to go fishing?
22:19Yes.
22:20I know, but I'm trying to get in there.
22:21Look, I'm slicing now, right?
22:23And then the fish is so scared it jumps out.
22:25I'm thinking anything over a two I feel is good.
22:34It's a real shame because the flavors are there.
22:37It's a three.
22:38All right, Chef.
22:39Thank you, Chef.
22:39Up next, Kat from Maryland and Chris from New Jersey.
22:44Let's go.
22:44I get to represent New Jersey.
22:47Like, I feel like I'm the chosen one.
22:50Thank you, Chef.
22:50Let's go.
22:52Chris, your current position, and what do you do?
22:54Right now, I am a culinary arts instructor.
22:56You're an instructor.
22:57You said it?
22:57I have a culinary teaching kitchen inside of a jail.
23:00Wow.
23:01I teach men and women how to cook to get a career,
23:04use culinary to change their life.
23:05Smell.
23:06Because culinary is life-changing.
23:07Very admirable.
23:08Chris, describe the dish, please.
23:09It's a spicier quail with charred English peas and a corn jus.
23:14Matt, do you cook food like this in the jail?
23:17Yeah, actually.
23:18What?
23:18Yeah.
23:19I want them to have the opportunity to work
23:20at any restaurant they want to.
23:22The quail's cooked beautifully.
23:23We're done with 30 seconds less.
23:24Um, I'm going to give your jailbird a four.
23:27Four out of five.
23:32Next up is Cat, a chef representing the state of Maryland
23:35with her codfish croquette.
23:37In Baltimore, we call them coddies.
23:39Cod's cooked beautifully.
23:40Thank you, Chef.
23:40Really beautifully.
23:41It's a delicious dish.
23:42It's rustic.
23:43It's charming.
23:43I think it's you on a plate.
23:44It's a resounding four.
23:45Congrats.
23:46Really good.
23:49Chase, an executive chef from Montana,
23:51is serving Chef Ramsay his take on a home state
23:54classic.
23:55Elk tenderloin with a goat cheese infused mash.
23:58It's an embodiment of my hometown.
24:00We have a large migratory elk herd there.
24:02It's a delicate, dainty protein that has very little fat.
24:05Great indeed.
24:06It's a very strong four.
24:08Well done.
24:08Thank you, Chef.
24:09Really well done.
24:10Coodle.
24:11Anaya, a sous chef battling for Delaware,
24:13tries to impress Chef Ramsay with one of his favorite dishes.
24:17A crab cake.
24:19I'll just let you know that I love crab cakes, right?
24:21So my bar is very, very high.
24:25Yeah.
24:26Listen, I like it.
24:26It's a very strong four.
24:27Well done.
24:28Thank you, Chef.
24:28Really good job.
24:30Okay.
24:31Up next, Maddie from New York and John from Georgia.
24:34Let's go.
24:34Let's go, guys.
24:35Please.
24:40Right, John.
24:41Give me an insight into your home life.
24:43I've kind of built a great life.
24:44I'm very excited about it.
24:45I've got six kids.
24:46Six kids.
24:47I've got six.
24:48You know the life.
24:49I think coming to Hell's Kitchen will be like a vacation.
24:51Get away from the wife and the kids, no?
24:53Don't tell, Chef.
24:56There's always lots of love around my house.
24:58I have a special needs son.
25:00I love him to death.
25:01And all I can think about is how much I wish he was here.
25:03We literally walk to the garden each day,
25:06pick what we're going to have,
25:07and that's what's going to be our dinner that night.
25:09So I live on a 12-acre homestead.
25:10Wow.
25:11So I got tired of not being able to find the vegetables
25:14and things that I wanted, so I started growing them myself.
25:16We enjoy everything from chickens, ducks, vegetables,
25:20you name it.
25:20Proper farm-to-table stuff, yes?
25:22Yes, Chef.
25:22Tell me about the dish and why have you cooked it?
25:24So, Chef, being the guy from Georgia,
25:26it was only proper that I bring you chicken and waffles.
25:29What the ****?
25:34Like, what?
25:35**** chicken and waffles.
25:38I don't even know if I would have the courage to lift the dome up.
25:42You got me excited with all the farm-to-table stuff.
25:44So, Chef, being the guy from Georgia, it was only proper that I bring you chicken and waffles.
25:58It's the Battle of the States Signature Dish Challenge.
26:00You got me excited with all the farm-to-table stuff.
26:03And John, a father of six who grows his own food,
26:06has surprised Chef Ramsay with a Southern classic.
26:09I want to glutton you up just a little bit, Chef, before I bring on the healthy stuff.
26:16Tell me about the chicken.
26:16What's the dredge on there?
26:17An herb spice blend, flour, cornstarch, buttermilk.
26:21A lot of guts doing chicken and waffles on your signature dish.
26:25It's a very strong four.
26:26Well done.
26:26Thank you, Chef.
26:27Really well done.
26:27Thank you, Chef.
26:29Right, Maddie, first of all, how old are you?
26:31I'm 21.
26:3120, wow.
26:32One of the youngest in the competition.
26:34Yeah.
26:34I was actually a sous chef at 18 and a co-owner of a restaurant at 19.
26:37And I started a catering business at 21.
26:39What did you do on your 20th birthday?
26:41That is an incredible history.
26:43People just kind of look at me like I don't have any idea what I'm doing,
26:46but I've accomplished more in my young age than most people have that are twice my age.
26:50I'm from New York.
26:51I'm tough.
26:51I'm ready to go and I'm ready to show everybody what you got.
26:53Tell me about the dish.
26:54What did you cook?
26:55So I made a veggie stir fry over basmati rice with a marinated strip steak.
27:02Steaks cooked beautifully.
27:03Thank you, Chef.
27:04Rice needs a touch of seasoning and it looks like it's rushed.
27:07But the protein and the veg are delicious.
27:10I'm giving you a strong pour.
27:11Well done.
27:12Thank you so much, Chef.
27:12Good job.
27:13Well done.
27:14The next battle, we'll see Sydney, an executive chef from North Carolina,
27:18going up against Carlos, another executive chef from Alaska.
27:22Carlos, has cooking always been your passion?
27:25Actually, Chef, no.
27:26My original passion was professional skateboarding.
27:28Who told you you weren't going to make it as a skateboarder?
27:30I kind of told myself.
27:31I wasn't expecting it to be so alone.
27:33I'm used to hanging out with family all the time.
27:35I have five little sisters and so I kind of wanted to show my little sisters
27:38what it takes to be an adult and taking care of the family and providing.
27:42Family is a little more important to me.
27:44Yeah, love that.
27:44So you've come a long way from Alaska to present me your signature dish.
27:48A cashew crusted halibut with a cherry apple burr blanc and a basmati rice pilaf.
27:53How did you cook the halibut?
27:54Um, I crusted it and then I shallow fried it and finished it off in the oven.
27:59The big problem I've got here is just so overcooked.
28:01It's such a shame.
28:02And don't forget that crust will absorb moisture.
28:05So if anything, it should be undercooked.
28:07It's a two, Carlos.
28:08What a shame.
28:10Sydney, take me back to the beginning.
28:11How did this career start?
28:12I started cooking probably as soon as I could reach the top of the stove.
28:16And then when I was 12 years old, I was diagnosed with Crohn's disease.
28:19Damn.
28:20Crohn's definitely poses an everyday struggle in the kitchen.
28:25I'm not supposed to eat all these things.
28:27They cause inflammation or discomfort or whatever.
28:30And it's just something that I have to live with.
28:31And it's not something you can see.
28:33Pretty much everyone told me I couldn't be a chef.
28:35They wanted me to give up the only dream and the only love I've had my whole life.
28:39And I basically told them to off.
28:41I love the persistence.
28:42Tell me about the dish.
28:43Uh, pan seared salmon, wasabi, goat cheese, palm puree.
28:47It's delicious.
28:48Um, fish is cooked beautifully.
28:50Thank you, chef.
28:50Really beautifully.
28:51Uh, it's a very strong four.
28:52Well done.
28:53Thank you, chef.
28:54Good job.
28:54Thank you, chef.
28:55Wow.
28:56Up next, from Oregon, Alexandra.
28:58And from Louisiana, Bradley.
29:00Let's go.
29:02Alexandra, give me an insight to the beginning of this journey.
29:06My parents owned restaurants.
29:07And you grew up in restaurants.
29:08Yeah.
29:09My dad was a son of Greek immigrants.
29:11I was doing every single job, prep cooking as a child,
29:13dishwashing, hosting or waiting tables.
29:15My first memory is sitting on a big woodblock cutting board.
29:18My mom would put these tubs out of souvlaki,
29:20and she'd let me take the Greek oregano off the branches.
29:22My other job, I had a larger brigade.
29:24I was an executive there.
29:25But, um, I wanted to be closer to where my kids were.
29:28That girl can talk her ass off.
29:32Um, your dish.
29:34All right.
29:34Describe it.
29:35Um, so what I have here is my pillow.
29:37Don't worry.
29:39Um, I have a crispy skin chicken thigh,
29:42um, on top of Greek, uh, lemon potatoes.
29:44Yeah, I mean, it looks like a big, fat Greek mess,
29:47but it actually tastes delicious.
29:49Right?
29:50Fair enough.
29:50I just want to work with you on the plating.
29:52Elevate that.
29:52It's a four.
29:53Thank you, chef.
29:54It's a very strong four.
29:56Bradley, give me an insight to the beginning of the journey.
29:58How did we start cooking?
29:59At the age of 13,
30:01my mom became addicted to crack cocaine.
30:04I'm sorry.
30:04Yeah, and, uh, so I was fending for my brothers,
30:07and I had to cook for them a lot,
30:09and that's where the real passion started for cooking,
30:12because I realized that I really love to do it.
30:15It says a lot when you get dealt that dysfunctional card.
30:18I was dealt a similar, but to become a parent at sort of 14
30:21and take that responsibility...
30:22Good for you, man.
30:23Well done.
30:24Tell me what's under there.
30:25A crispy skin duck breast with a Cara Cara Juniper Soubis.
30:31Duck is nailed.
30:32Thank you, chef.
30:33Yeah, um, it's a five.
30:41My brothers and my mom are going to be so proud of me
30:44representing Louisiana and getting a five star on the first round.
30:49And it all comes down to this, the final two states.
30:51From California, we have Lisa from Texas.
30:55Henry, let's go.
30:57California and Texas going head to head.
31:00It was the battle of the two biggest states,
31:02except everybody that lives in California is currently moving to Texas,
31:05so I'm trying to represent.
31:08How do we start this career?
31:09I originally went to the Air Force.
31:11Six years of that, G.I. Bill came out, culinary school.
31:14Good.
31:15Tell me about the dish.
31:16What's under there?
31:17We have ricotta gnocchi with vodka sauce.
31:21This really has to, like, knock it out of the park.
31:22I got to wow him.
31:24Yeah, listen, it's good.
31:25Gnocchi is so hard to pull off.
31:27I wouldn't say it's simple, because you've elevated it, right?
31:29Yes, chef.
31:30It's a four.
31:34Lisa, give me an insight to the inspiration.
31:38Last year of September 1st, I gave birth to my daughter,
31:41so I had to let go of my chef de cuisine position in San Diego.
31:44But that is why I'm here today, to bring back my passion and to get this position.
31:49Wow. That's a big sacrifice to be away.
31:52I miss her.
31:52I bet.
31:54I just want to try to spend more time with my daughter, but I do seek this opportunity to grow,
31:59to, you know, become a chef again in Hell's Kitchen and not stop pursuing my dream.
32:05Right, tell me about the dish.
32:06What I have for you today, chef, is a mofongo dish, grilled Angus steak, cooked medium, and fried planting.
32:14I'm really scared, because right now we need a five.
32:17It doesn't look visually appealing, so I'm a little bit nervous.
32:25It's a tough one.
32:26It's the final round of the Battle of the States Signature Dish Challenge.
32:38What I have for you today, chef, is a mofongo dish, grilled Angus steak, cooked medium, and fried planting.
32:44And Lisa from California needs a perfect five to secure a tie for the red team.
32:50Cuban Puerto Rican food is very hearty. It's really messy. It's all over the plate.
32:54It's hard to elevate something that sometimes shouldn't go that high.
32:58Everything is exceptional.
33:00Thank you, chef.
33:00I wish I could give it a six. I can't. It's a five. Congrats.
33:06Where do you go?
33:06Representing California with my dish, I feel so proud.
33:10So it's just an amazing feeling, and it's only going to push me to keep going harder.
33:14Right, we have a tie.
33:16The winner is going to be decided by the overall outstanding dish.
33:21The top two dishes for me are the Bradley and Lisa. One dish does have the edge.
33:30Congratulations goes to the red team, Lisa.
33:35Yes!
33:38Winning this was amazing. It tells me that I'm here for a reason.
33:42Listen up, ladies. All of you are about to experience a breathtaking day on board 120-foot yachts.
33:48What's up?
33:54Rhode Island is rocking it out in Hell's Kitchen, and I am pumped.
33:59Oh, yeah.
34:00Yeah.
34:01Men, you'll be preparing the Hell's Kitchen dining room right here ahead of our first dinner service
34:07tomorrow night. Truckloads of tables, chairs, dishes, linen are arriving to be unpacked and set up.
34:15Well done, ladies. Off you go.
34:16Thank you, Chef.
34:17Thank you, Chef.
34:18Oh, wow.
34:19Here's where y'all are going to be living.
34:21Oh, my God. Look how cute it is.
34:22While you're here.
34:22Oh, my God. I love this so much.
34:24Oh, wow.
34:27Oh, look at these chairs.
34:29My favorite room in this dorm is the couch.
34:32I flew to Chicago with a pocket knife.
34:34You know, I use that bag for work, so I have a knife in my bag in case.
34:37Just a little paring knife or whatever. I just didn't realize it.
34:40And no one noticed it?
34:41No.
34:42I don't think you should tell anyone that.
34:46I got the whole freaking pat down the way here.
34:49Like, I got full cupped.
34:50Really?
34:50I was like, bruh.
34:51Dude, I haven't been patted down in forever.
35:02Yay!
35:04Hello, welcome to the floor.
35:05Hi.
35:05Hi, guys.
35:06Look at this.
35:07Look at this.
35:07Beautiful.
35:08I'm so excited.
35:13Wait.
35:13One more for Lisa, too, for winning.
35:14Yay!
35:18My fun girl, right?
35:20Cheers, girls.
35:21Whatever it was.
35:22Everybody's so sweet and so kind.
35:25I think it might be a facade.
35:26You were the one that got us here, so let's go.
35:28Maybe you'll peel back the mask as we get into it.
35:32So we'll see.
35:46So Chef Ramsay pulls up looking like James Bond.
35:50I did not want to miss out on this party.
35:51Come on.
35:52Let's go in the hallway, and we need to move everything that is there in the dining room.
36:04Then we have to unwrap, and then I'll tell you where to put the tables, OK?
36:07We have to move all the furniture in.
36:09We have to un-plastic wrap it all.
36:11It's like Christmas.
36:12I hope you didn't do your manicure, because you're going to lose your nails on this one.
36:18How are you feeling?
36:19Feeling good?
36:19I'm no longer bricks, I'll tell you that, Chef.
36:21No, you have to stop bricks.
36:25This is the best way to start my journey in the Battle of the States.
36:28Sitting with Gordon Ramsay, I obviously look at him like an idol,
36:31as everybody goes into this competition, but he's real.
36:34Like, he's a person.
36:36Early in your career, when you were younger,
36:37is there anything that you would have changed or done differently if you could?
36:40Don't take a job for money.
36:42Take it for experience.
36:43Money will come, just get through.
36:44Because there's a tiny window, isn't there?
36:46From sort of 18 to 28 to get that knowledge.
36:48How do you balance being a family man and also being so busy?
36:52The balance is hard.
36:54We don't spend a lot of time together, but the time we do have is quality.
36:57It makes you appreciate time.
36:58The minute you feel that you're the best chef in the kitchen, you're in the wrong kitchen.
37:02It's the people you surround yourself with, I think, is the important bit.
37:05You've got to use this opportunity to absolutely grab what you want.
37:09Hey, y'all, looking over there.
37:10Horrible.
37:12Based on the twos that we got today from Paul and Carlos,
37:15I don't want to really say that they're bad chefs, but it is disappointing.
37:18What are these?
37:20Those are butter knives.
37:20Those are butter knives?
37:21Yeah.
37:22Got it.
37:22I just hope the guys aren't looking at me like I'm a weak teammate.
37:25Like, I just hope I can prove to them that I'm a force to be reckoned with for sure.
37:29Oh, job opening.
37:37That was, that was, that was there.
37:39So we're going to keep this separate.
37:40We've got to wash these again.
37:42No.
37:42Now they all got to go wash.
37:50Yeah, hope you guys had fun on the boat.
37:53Top cleaners.
37:55We did.
37:55With an exhausting first day coming to an end.
37:58Hello, hello.
37:59The chefs are back in the dorms, eagerly reading their menu books.
38:03I'm ready to get my hands on each dish.
38:05And working up an appetite.
38:07Earl, how do you turn this thing on?
38:10We do propane where I'm from.
38:11We don't do this thing.
38:12So the dorm life is very different than my homestead life.
38:16Excuse me, do you know how this thing works?
38:18I got you.
38:19Aren't y'all chefs?
38:23I've never had to deal with electric stovetops.
38:25It's a weird induction top.
38:27Is it an induction?
38:28Yeah, it's an induction.
38:29Yeah.
38:30Oh, it's voice activated, bro.
38:31It's not actually getting hot.
38:33Well, an induction burner shouldn't get hot.
38:35I guess I'm microwaving this food.
38:38Well, yeah, you got to probably have this on.
38:39Oh, yeah, maybe.
38:40Maybe.
38:41There you go.
38:41There you go.
38:42So, whoa, time out.
38:43How'd you do that?
38:45As soon as I wake up, we're running to that shower.
38:47I'm glad I showered last night.
38:49Last night?
38:50Don't shower twice a day?
38:51Nah, that's awful for your skin.
38:53Good night.
38:58That was for the lights.
38:59That was definitely for the lights.
39:01They're not even talking about the , right?
39:04They're not even talking about them.
39:05They're not.
39:06Yo, them.
39:08They're so loud right now.
39:09Dummy from Georgia putting up fricking chicken.
39:14They're so loud.
39:15Us girls are like in our rooms, like reading our books.
39:18And I'm like, oh my god.
39:19You see this rack?
39:20That means it's time for bait.
39:21If they're going to be loud, we're going to be loud too.
39:23Okay, ready?
39:24One, two, three.
39:28What the ?
39:29What the was that?
39:42What the just happened?
39:43What the were y'all screaming about?
39:51Well, y'all over there screaming, so we thought we'd better.
39:54Hey, this is why nobody's going to get no sleep, dog.
39:56Y'all play too much.
39:57They said we were so loud that they started screaming.
40:00Oh.
40:02Hey, girls.
40:03Sorry.
40:04Sorry.
40:05Go to bed, damn it.
40:08God, are you there?
40:10It's like the energy of two great sports teams.
40:20Let's go.
40:21Let's go.
40:22Line up, please.
40:24Good morning.
40:25Morning, Chef.
40:26Now, chefs, as you know, we are here in Connecticut.
40:30Much earlier in its history, it was called the provision state.
40:34During that revolutionary war, Connecticut actually supplied
40:38a large portion of the food for George Washington forces.
40:43Here in Hell's Kitchen, we also get to benefit from that tremendous,
40:49delicious bounty this state has to offer.
40:52And as chefs, we have the great fortune of using some of the most
40:56incredible, freshest ingredients.
40:58Oh!
40:59Oh!
41:00Oh!
41:01Next time on Hell's Kitchen, it's game on.
41:12Woo!
41:13You should be here.
41:14As the chefs battle over a precious Hell's Kitchen staple.
41:17Pleasure.
41:19And during a wild opening night dinner service.
41:21For the 24th time that battled the steaks, let's go.
41:24Will the pressure be so extreme.
41:26I'm sorry, guys.
41:27What state are you in right now?
41:29That it leaves both teams in a state of panic.
41:32Where's my grapeseed?
41:32Right here.
41:33Oh, no.
41:34And will it push one chef?
41:36I need the seven.
41:37Completely over the edge.
41:38Oh, no.
41:40All next time on Hell's Kitchen, Battle of the States.
41:43It's gonna hide under the table now.
41:4418 new celebrities face the world.
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