Hells Kitchen US Season 23 Episode 2
Hells Kitchen US Season 23 Episode 2
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00:00Previously, on Hell's Kitchen Head Chefs Only.
00:05Chef Ramsay moved the competition to the East Coast for the first time.
00:10Welcome to Hell's Kitchen.
00:11The chefs received a special escort and welcome from the United States Coast Guard.
00:16What an entrance.
00:17I know.
00:18The winner will become my head chef at the fabulous Hell's Kitchen at Foxwoods Resort Casino.
00:24Let's go, let's go.
00:25Looking to impress in the signature dish challenge.
00:28Brittany from Alaska got off to a bloody start.
00:32I cut myself.
00:33Chef, I'm bleeding.
00:34But was able to recover and impress Chef Ramsay.
00:37A very strong four.
00:38The talented group of head chefs delivered.
00:41The steak is quite groundbreaking.
00:43That first five.
00:44Again.
00:45Five.
00:46And again.
00:47Five.
00:48And again.
00:49Another five.
00:50Garnering a Hell's Kitchen record.
00:51Thank you, Chef.
00:52With seven perfect fives.
00:53Undeniable five.
00:54This is a dream come true.
00:55Despite Amber's elk with sweet potato.
00:57Presentation looks a little bit dated.
00:59Earning the lone three of the day.
01:01I'm going to give it a three.
01:02Thank you, Chef.
01:03Florida's Hannah had the dish of the day.
01:05A five.
01:06And clinched the victory for the red team.
01:09The next morning, the chefs awoke to a media blitz.
01:12Oh, here we go, cameras.
01:14And a fiery surprise from Chef Ramsay.
01:17Why did we give Chef Ramsay a flamethrower?
01:19Who thought that was a good idea?
01:20Right.
01:22And now, the continuation of Hell's Kitchen.
01:25Are we ready?
01:26Yes, Chef.
01:27So we're about to do a ceremonial lighting
01:30of the iconic HK pitchfork.
01:33Let me show you how it's done.
01:35Let's go.
01:43Yes.
01:46Yes.
01:48Wow.
01:50How cool was that?
01:51Awesome.
01:52Wow.
01:53Amazing.
01:54Now, chefs, this is a very special season
01:56for head chefs only.
01:58We are taking things up a huge notch.
02:00That includes the rewards.
02:03They are going to be amazing.
02:05The bad news is the punishments are going to be brutal.
02:10Michelle, James, that's right.
02:14The all-important punishment pass.
02:17Who would like a punishment pass?
02:20This thing is, like, blinged out.
02:22Who doesn't want to walk around the dorms in that
02:24all day as a flex?
02:26Thank you, James.
02:27Thank you, Michelle.
02:28Winning the punishment pass is extremely valuable.
02:30If your team loses a very tough challenge,
02:33you then can decide to get out of your team's punishment
02:37and go on that amazing reward.
02:40You'll then choose one member of the winning team
02:43to join the losing team in the punishment to replace you.
02:47Understood?
02:48Yes, Chef.
02:50James.
02:52Oh, my gosh.
02:53I get to use it again.
02:55Twice in one day.
02:56Thanks, James.
02:57Right.
02:58Are we ready?
02:59Yes, Chef.
03:00Yes, Chef.
03:02Oh, my gosh.
03:03Oh!
03:05Wow!
03:06That's nuts.
03:07I love that thing.
03:09Oh, my gosh.
03:10In your next challenge, all of you
03:12are going to be doing an incredible, delicious flambe.
03:16Come on, guys.
03:18I love alcohol.
03:19I love to flambe.
03:20I love to light shit on fire.
03:22Let's go.
03:23This is my jam.
03:25Your 40 minutes starts now.
03:28Let's go.
03:29Let's go, ladies.
03:30Let's go.
03:31Let's go.
03:32Let's go.
03:33Oh, God.
03:34My goal in this challenge is I'm just
03:36going to flambe as much stuff as I can.
03:38What's your plan over here?
03:39So I'm going sea bass.
03:41I'm going to make a herblanc with Ciroc lemon.
03:43The blue team, we've got our ass kicked on day one.
03:46The punishment is terrible.
03:48So that punishment pass is definitely
03:50going to come in handy.
03:51I don't want to put away 90 fucking cases of wine again.
03:54I'm going chicken.
03:55Is that OK?
03:56I'm going to go pork chops.
03:57I'm going pork loin.
03:58Hot hanger.
03:59Fucking salmon.
04:00My teammates, they started pulling proteins,
04:03and they say the worst for last.
04:06It's fucking salmon.
04:07Go, big girl.
04:08No, I don't.
04:09Not with no fucking salmon.
04:10Being the child of a single parent,
04:12we used to eat canned salmon once a week.
04:14So I absolutely loathe salmon.
04:17Man.
04:18You're a chef.
04:19You got this.
04:21Well, let's knock the shit out of the park.
04:23Yeah, let's do it.
04:25What are you doing?
04:26I'm going to do a rosemary brown butter pork tenderloin
04:29with a bourbon maple potato puree and collard green beans.
04:33I am a man who loves anything big, bold, and beautiful.
04:39Oh, yeah, baby.
04:41Oh, yeah, baby.
04:43Using spirits and alcohols are a beautiful way to give body.
04:47So give me some brandy, bourbon, or tequila,
04:50and I'll make you something nice.
04:55All right, guys.
04:56How we feeling?
04:57I'm making something a little risky.
04:59What are you making?
05:00Asian chicken enchilada ballotine.
05:03All right.
05:04Making a chicken ballotine in 40 minutes is impossible.
05:07Usually it takes a day to rest and about an hour to cook,
05:10but I'm going to do it anyways.
05:12There we go.
05:13There we go.
05:14We got our first flambé, ladies.
05:16Fire in the hole.
05:18Chant, what are you thinking, man?
05:19Roasted veggies with the hanger steak flambéed with bourbon.
05:22OK.
05:25Woo.
05:26Now we're talking.
05:27Halfway, guys.
05:28Just under 19 minutes to go.
05:30All right.
05:31Let's go.
05:33Fire, baby.
05:35My dad always drinks Canadian whiskey.
05:37That's his liquor of choice, and I thought
05:39it would go great with the pork and carrots.
05:41So I'm feeling pretty confident.
05:43My inner pyro is feeling pretty good.
05:46Fire in the hole.
05:47Come on, now.
05:48Let's go, baby.
05:50There we go.
05:51Nice flambé.
05:52Ooh, nice.
05:53Sexy.
05:55Come on, burn, baby.
05:56Burn.
05:57Holy cannoli.
05:58There's literally fire everywhere.
06:00Fire.
06:01Be careful.
06:05I have never sweated in my armpitsies like that
06:09in my life.
06:10Woo.
06:12Woo.
06:13I know we're on the first time of the East Coast.
06:14Don't burn us down.
06:15Let's go.
06:16Yes, Chef.
06:17Ah, me.
06:18It's burnt.
06:20It's burnt.
06:23What the am I going to do with this salmon?
06:25Chef Ramsay loves skin on salmon,
06:27and I have this piece of fish.
06:30How am I going to fix this?
06:31I see a pineapple.
06:33I'm like, OK, I can do something kind of teriyaki
06:35to kind of deter from the fact that it's not skin on.
06:38Do a caramelized pineapple flambé.
06:40It's a daring dish, so this is definitely a bold move.
06:44Anybody seen ginger?
06:45Ginger.
06:46Four and a half minutes to go.
06:48Come on.
06:49Four and a half, guys.
06:50Let's start thinking about plating.
06:51Four and a half.
06:52Hey, ladies, plates, plates, plates.
06:53Hurry, plates.
06:54Boys, we got this.
06:55Make it nice.
06:56I look around.
06:57Not a single person on my team has started plating.
06:59I have high hopes to get my hands on that punishment pass.
07:02It's a get out of jail free card, you know?
07:04Behind, behind, coming through.
07:06Ladies, there is nothing in the window.
07:08Come on, please.
07:09Walking with plates.
07:10Walking with plates.
07:11Behind you, behind you.
07:1210, 9, 8, 7, 6, 5, 4, 3, 2, 1, and serve.
07:22Before I taste your dishes, I want
07:25you to come to a consensus on the three
07:28best dishes on your team.
07:31Like any good head chef, be honest.
07:34OK.
07:35Yes, chef.
07:36Yes, chef.
07:37And if you believe in your dish, then bloody fight for it.
07:40Is that clear?
07:41Yes, chef.
07:42Off you go.
07:43Let's start down there.
07:44I have no idea.
07:45I have no idea.
07:46I have no idea.
07:47I have no idea.
07:48I have no idea.
07:49Let's start down there.
07:50I have a bourbon glazed pork chop with carrot, ginger, puree.
07:55I'm afraid of that one going up.
07:57Under?
07:58I don't think we can send it.
07:59That's fine.
08:00Being head chefs, whew, that raises
08:01the bar to a different level.
08:03All right, next.
08:04Here we have an Asian chicken enchilada ballotine.
08:07Brittany's plate looked terrible.
08:09It just had no finesse.
08:11I think mine is a contender.
08:13Any of my line cooks could have played to that better.
08:15Sorry, Britt.
08:17I really like the salmon.
08:18I think the salmon's good.
08:19Salmon's pretty good.
08:20And the level of complexity is great.
08:21Salmon's delicious.
08:22What about the skin?
08:23Did we fix that?
08:24I took it off.
08:25Good.
08:26Let's move on.
08:27What's this?
08:28Seared halibut with seared bok choy.
08:29Swamp egg with tequila.
08:30That's pretty good.
08:31I like that one.
08:32That's up there right now.
08:33I think the hanger steak is good.
08:34I think we should do Megan's steak.
08:35The hanger steak should go in.
08:36You have to stand out.
08:37You have to make sure that they know that you're the head chef.
08:40If you're not going to speak up for yourself,
08:42nobody's going to do it for you.
08:43That's just how it is.
08:44Are y'all all in a consensus?
08:45Megan.
08:46Megan.
08:47Whitney, Megan.
08:48Megan.
08:49So who's is this?
08:50Brandon.
08:51And what did you do?
08:52Beurre blanc.
08:53Sea bass.
08:54There's sirac in the variegal, sirac in the sauce.
08:56All right.
08:57Taste the next one.
08:58What did you do?
08:59Roasted chicken, confit baby bok choy.
09:00Chicken's cooked beautiful.
09:02Looks great.
09:03That's pan seared pork tenderloin with a maple bourbon potato puree
09:08and collard green beans.
09:09Collard green beans?
09:10Come on.
09:11We have to choose, guys.
09:12Where are we at right now?
09:13Where are we at right now?
09:15Personally, I say mine, chicken, and Brandon's definitely go up.
09:18Flavors are nice.
09:19They're rounded.
09:20I agree with Brandon's.
09:22Yeah, I like Brandon's.
09:23I agree with Brandon's.
09:24Is everyone deciding that Egypt dish is going up?
09:26I don't really love the collard green beans.
09:28Yeah, I'm not.
09:29The sauce is not touch sweet for me.
09:30Salmon.
09:31Salmon goes up.
09:32No, I really want my dish to go up, guys.
09:33It's nice.
09:34The flavor points are all there.
09:35I disagree.
09:36Me too.
09:37Chicken.
09:38Put the chicken up.
09:39All right.
09:40So chicken.
09:41Put the chicken up.
09:42Just chicken.
09:43Salmon, chicken.
09:44Done.
09:45Salmon, chicken, Brandon.
09:46Send it.
09:47My dish was amazing.
09:48And to be looked at as if I'm not capable,
09:52pisses me off so much.
09:55Let's start with the blue team.
09:57Blue team, have you come to a consensus?
09:59Yes, chef.
10:00Good.
10:01Egypt, tell me one of your team's best three dishes.
10:08Why are you smiling?
10:12Is it your dish, clearly, because you've
10:14got a big smile on your face?
10:17Egypt, talk to me.
10:27Egypt, tell me one of your team's best three dishes.
10:34Why are you smiling?
10:39Is it your dish, clearly, because you've
10:41got a big smile on your face?
10:44Egypt, talk to me.
10:46I want my dish to go up, but we've decided as a team
10:49we're going to go with Brandon's dish.
10:51Brandon's.
10:52Why?
10:53He flambéed it every step of the way.
10:54He executed beautifully.
10:56Tell me the dish.
10:57Sea bass.
10:58In the sauce, we've got a Siroc for blanc.
11:00And then there's a vinaigrette with yuzu
11:02and Siroc limonata as well.
11:03The dish is accomplished, and a real smart flambé.
11:06Great.
11:07Thank you, chef.
11:08Really well done.
11:09Thank you, chef.
11:10Back in line, please.
11:11Really good.
11:12With Brandon's dish earning high praise,
11:14Joe from New Jersey hopes to contend for the punishment
11:17pass with his salmon and apple fennel puree.
11:20Salmon's cooked beautifully.
11:22Smart technique with the flambé.
11:24But one dish does have the edge.
11:28Brandon.
11:30Thank you, chef.
11:32Egypt, third and final top dish from the blue team.
11:35We've decided as a team it's definitely
11:37going to be Michael's dish.
11:38Good.
11:39Michael, step forward.
11:40Let's go.
11:41Flambé technique with which alcohol, please, Michael?
11:44Orange with an orange Siroc.
11:45How did you cook the chicken?
11:47Pan-seared.
11:48I'm very confident in my dish.
11:49I think it's a phenomenal dish.
11:51I'm really hoping that I can beat out Brandon
11:53and I can get this punishment pass.
11:55Chicken's delicious.
11:57Really smart use of the flambé.
11:59Back in line, please.
12:00Yes.
12:02Really well done.
12:03The punishment pass in the blue team goes to Brandon.
12:11Well done.
12:14Really well done.
12:20It feels fantastic winning this punishment pass.
12:23I think it's going to set the tone
12:24for the rest of the season.
12:25I'm going to crush everybody.
12:27Magali.
12:28Yes, chef.
12:29Did we come to a consensus?
12:30Yes, chef.
12:31We chose Megan's hanger steak because
12:33all her flavors were there.
12:35It was a cohesive dish, and it was delicious.
12:38Right.
12:39Chef, you got a hanger steak?
12:40Flambé is Johnny Walker black, and it's in the mushrooms,
12:43finished with a little bit of butter.
12:44The base is a cauliflower puree that
12:46has brown butter in it as well.
12:48The steak is cooked beautifully.
12:49The puree is exceptional.
12:51Thank you, chef.
12:52Really exceptional.
12:53Good job.
12:54Back in line, Megan.
12:56Wow.
12:58Meg, it's not an offense.
13:00Smile, you know that, right?
13:01You can't smile from time to time.
13:02I have this condition called RBF, chef.
13:04Right.
13:05This is what it is.
13:06Rusty bitch face.
13:07Did you just get called out on that by Chef Randy?
13:10Oh, my gosh.
13:11What an honor, honestly.
13:13I'm kind of jealous.
13:17Next up for the red team is Magali
13:19with her tequila flambéed halibut and bok choy.
13:23That fish is cooked beautifully.
13:24Thank you, chef.
13:25Halibut is a very, very tough fish to cook.
13:27Is it better than Megan's hanger steak?
13:30It's a tough one.
13:33Megan is still in pole position.
13:35Well done, Magali.
13:38The third dish chosen by the red team
13:40belongs to Whit, who is hoping her skinless salmon can
13:43knock Megan out of the top spot.
13:45So the flambé, I did pineapple whiskey
13:47with brown sugar and a caramelized pineapple.
13:49Pineapple is something I've never really associated
13:51with salmon, but it really works because it's
13:53got that sort of umami, sweet, sour.
13:56Delicious.
13:58Back in line for a moment, please.
14:00I was not confident in my dish in the beginning
14:02because I did not get the protein I wanted,
14:04but I know how good the flavors were.
14:06I had no doubt that it was going to be in the top three.
14:09This is a very difficult decision.
14:12The chef who will win the punishment
14:13pass for the red team, congratulations,
14:17goes to Whit.
14:19Well done.
14:21Good job, girl.
14:26I won the pass, baby.
14:28I'm hyped.
14:29I'm hyped.
14:32Being a chef is a game of pivots,
14:34a game of bounce backs.
14:35Honestly, I feel like I'm the best chef here,
14:37and I'm going to prove that.
14:40Brandon and Whit, listen carefully, both of you.
14:44You have some newfound power.
14:47I want you to tell me the bottom two dishes
14:51from each of your teams.
14:54And based on that, one of you might be going home.
15:02My heart dropped.
15:04Whit, can you tell me the worst two performing dishes
15:09from the red team, please?
15:11I'm going to go with Anna Marie's pork
15:15and Brittany's chicken ballantine.
15:17The flambé portion of this entire dish
15:20and the level of creativity
15:21deserves to not be in the bottom two, period.
15:24I made an Asian chicken enchilada ballantine.
15:27The corn crema is with tequila and Ciroc orange.
15:30There needs a little bit more lift on the garnish,
15:33but I love the alcohol in the corn.
15:35Thank you, chef.
15:36It's executed beautifully.
15:37I love the sauce.
15:38I appreciate you.
15:40Anna Marie, describe the dish.
15:41I did a Canadian whiskey flambéed carrot
15:44with a carrot-ginger puree.
15:46That's delicious.
15:48Why is this in the bottom?
15:49A few of us thought it was underdone.
15:51That's pink.
15:52Nothing wrong with that.
15:53Both of you back in line, please.
15:55Brandon, please tell me the worst two performing dishes
15:59from the blue team.
16:01Chant's hanger steak and Egypt's pork tenderloin.
16:08Egypt.
16:09Wow.
16:10Being even remotely considered to go home
16:13early in the competition is absolutely unacceptable.
16:17Right.
16:18Egypt.
16:19So I did a bourbon.
16:20It was the flambé for the alcohol.
16:22I did a pork tenderloin with a rosemary brown butter,
16:25finished with a little bit of bourbon.
16:27Stop two seconds, please.
16:29Yes, chef.
16:30That's cooked beautifully.
16:31Thank you, chef.
16:33Sauces, absolutely on point.
16:36Chant, describe the dish, please.
16:38What I have is a hanger steak flambéed in Crown Royal whiskey.
16:42I like the flavour of the whiskey, especially with that steak.
16:46I am personally surprised it's in the bottom, if I'm honest.
16:49Me too.
16:50Oh, boy.
16:51Take your dishes back in line, please.
16:53Yes, chef.
16:58Considering the quality of your dishes,
17:03no-one's going home.
17:06But...
17:08Listen carefully.
17:10I want to see that same level of quality tonight
17:14when Hell's Kitchen opens for the very first time on the East Coast.
17:19Yes, chef.
17:20Good.
17:21Back to your dorms, study those books, off you go.
17:29I'm telling you guys right here and right now,
17:31and I'm telling the rest of the team as well,
17:33I'm getting my next individual challenge, I'm going up there.
17:35I'm getting my s*** up there.
17:36I know my flavours are bold, I know they're strong,
17:38I know they're different.
17:39I'm telling you, yo, my palate's amazing, I'm telling you.
17:42Angem's really starting to get on my nerves.
17:44We don't quite mesh very well.
17:46The service tonight needs to be banging, bro.
17:48Oh.
17:49The service tonight needs to be absolutely f***ing on point.
17:51I will.
17:53There's always a little brushing of shoulders, egos clash,
17:56and, you know, that's what's going to happen
17:58when you put a bunch of head chefs in the same room.
18:02Yo, welcome to Hell's Kitchen.
18:09With opening night only hours away...
18:11What's up, guys? Come on in.
18:13..Chef Ramsay has made sure the chefs
18:15have the best tools going into service.
18:18A lot to get through today, but first things first,
18:20the chef got you guys some knives from Hexclad.
18:23Oh, my God.
18:24These knives are beautiful.
18:26I have never owned a piece like this.
18:29Oh, these are sexy as hell.
18:30Yes.
18:31Holy s***.
18:32Beautiful.
18:33You like them?
18:34Yes.
18:35Yes, Chef.
18:36We're going to run you through the dishes.
18:38Sous chefs James and Michelle are ensuring
18:40that in spite of both kitchens being filled with head chefs...
18:43I'm going to go ahead and demo the carbonara.
18:45..everyone is absolutely clear on Chef Ramsay's menu.
18:49The mother of all Hell's Kitchen dishes, the beef wellington.
18:51Use the back of the knife, yeah.
18:53They're going in the oven for about 16 minutes.
18:55You want to rest your meat.
18:56The infamous risotto.
18:57You're going to put about 4 ounces by volume.
18:59I am a pretty fast learner.
19:01And then you're going to put a little bit of salt.
19:03I am a pretty fast learner.
19:05And then you're going to add fennel salt.
19:071 to 2 ounces, salt each step.
19:09So if you do them in front of me one time,
19:11I can actually go back and run through it in my mind.
19:13Screaming hot pan.
19:1445 seconds on scallop.
19:16Walking scallops.
19:17And that's it.
19:18It's all about communication.
19:19Y'all feel confident that you know what goes on each dish?
19:21Feel confident, Chef.
19:22Feel confident, Chef.
19:23We're all head chefs.
19:24No training wheels.
19:25Get right to it.
19:28Ladies, we good?
19:29Yes, Chef.
19:30Yes, Chef.
19:31Excellent.
19:32OK.
19:33Marino.
19:34Yes, Chef.
19:35For the first time ever on the East Coast,
19:38open the doors to Hell's Kitchen, please.
19:40Let's go.
19:41Coming, Chef.
19:49For the first time ever, Hell's Kitchen
19:51is opening its doors on the East Coast.
19:54All around the table, rose all day.
19:56The demand for tables has never been higher.
19:59Kill it.
20:00Kill it.
20:01And Chef Ramsay's expectations for his head chef's
20:04only brigades is also at an all-time high.
20:07You're head chefs, right?
20:08Yes, Chef.
20:09Any questions?
20:10No, Chef.
20:11Let's go.
20:12Tonight's first dinner service will feature a menu
20:14of Chef Ramsay's most popular dishes.
20:17That rack of lamb, I bet it's really good.
20:19As well as a table-side flambe of a kobe ribeye appetizer
20:23prepared by Kyle and Brandon in the blue kitchen.
20:26Oh, there we go.
20:28And Megan and Brittany from the red kitchen.
20:30We're going to catch something on fire,
20:32but it's not going to be you.
20:34Ladies, congratulations.
20:36The first table on order.
20:37Two scallops, one burrata.
20:38Dream ticket.
20:39Heard?
20:40Heard.
20:41Let's go, ladies.
20:42So it's going to be two scallops, correct?
20:43Yeah.
20:44OK.
20:45Two scallops, one burrata.
20:46Heard.
20:47Heard.
20:48Going into a dinner service with all these head chefs,
20:50with Chef Gordon Ramsay in the past, it's a dream, man.
20:54I just can't wait to get that first plate out,
20:56get the jitters out, and just fucking rock it.
21:00Firing two scallops.
21:02Amber Magali, three minutes out.
21:03Three minutes out.
21:04Amber, we're still three minutes away.
21:06Why are the scallops in?
21:07Heard, Chef.
21:08No, no.
21:09Not heard.
21:10Why are they in?
21:11They went in too soon, Chef.
21:12What?
21:13You're telling me.
21:14Get them out.
21:15Come on.
21:16When you're cooking for Gordon Ramsay,
21:17you have to bring your best, and there's no room for nerves.
21:21Two scallops, please.
21:22How long?
21:23Two scallops in my hand.
21:24Walking, Chef.
21:26Scallops, scallops.
21:31Please be perfect.
21:34Oh, no.
21:35They're not cooked, are they?
21:36No, that's raw.
21:38Hey, red team, come here.
21:41I've got scallops that are raw.
21:43They're cooked on one side nicely, and cold in the middle,
21:45and raw.
21:46Oh, my god.
21:48With Amber's scallops stalling the red kitchen's
21:51first appetizers,
21:52Blue team, let's go.
21:53Chef Ramsay turns his attention to the blue kitchen,
21:56hoping for a better start.
21:58Four covers, table two.
21:59Two carbonara, one burrata.
22:00Easy.
22:01Yes, Chef.
22:02Heard.
22:03Yes, Chef.
22:04Two carbonara, one burrata.
22:05Sorry?
22:06Two carbonara, one burrata.
22:07I'm on apps tonight with Sean.
22:09I feel awesome, man.
22:10I think we're both strong.
22:11He knows his shit.
22:13I know my shit.
22:14Two carbs, one burrata.
22:16Two carbs, one burrata.
22:17Here's your garlic and shallot.
22:19I don't usually crack under pressure.
22:21I'm cool as a cucumber.
22:23Let's go.
22:24Come on, drop it in.
22:25On the pass here, young man.
22:28What's that?
22:29Watery, not flavored at all.
22:31And it's broken as well, no?
22:32Yeah.
22:35Hey, blue team.
22:36Yes, Chef.
22:37Come here.
22:38First night nerves I get.
22:39But this is basic shit, OK?
22:41Would you eat that?
22:42No, Chef.
22:43No, Chef.
22:44What would you think of us if we sent that?
22:46We're a shit restaurant.
22:47Let's go.
22:48Yes, Chef.
22:49I got the refires.
22:50Corbin, you see your pan is scrambled.
22:52Why the fuck would you send that to the pass?
22:54I thought you were ahead, Chef.
22:55Come on, we're going to bounce back.
22:57We're going to bounce back.
22:58I'm not letting Corbin drag me down,
22:59so I'm taking over the station, buddy.
23:01Two carbonara, come on.
23:02Right here, walking.
23:03Carbonara walking.
23:07Good, James.
23:08Good, much better.
23:09Bounce back, bro.
23:10Bounce back.
23:11No confidence, guys.
23:12We should still be fucking booming.
23:14This is the beginning.
23:15Come on.
23:16Thanks to Shant, the blue diners are enjoying
23:18their first appetizers.
23:20Absolutely perfect.
23:21Perfect.
23:22Over in the red kitchen, Amber is
23:25hoping to redeem herself with 10 perfectly cooked scallops.
23:33You OK?
23:34Yeah, I hope.
23:35Chef, she didn't give me enough for another order.
23:37Oh, for fuck's sake.
23:38Oh, my god.
23:39Hey, red team, fish station, come over.
23:44Let's have a quick math session in the middle of fucking
23:46service.
23:47Ladies.
23:48Yes, chef.
23:49Three times five is what?
23:5115.
23:52Four times five is what?
23:5320.
23:54What are two fives?
23:5510.
23:56I'm going to get nine fucking scallops.
23:58Yes, chef.
23:59Yes, chef.
24:00Come on.
24:01Holy shit.
24:02All right, let's get a fresh one on there.
24:04This is just messing up the flow of things,
24:06and I feel like Amber is not going to be able to swim
24:09with the big fish here.
24:10Let's go.
24:11Let's go.
24:12Amber's third attempt at scallops
24:14has finally made its way out to the dining room.
24:16Smells good.
24:18Over in the blue kitchen, Chef Ramsay is ready to fire.
24:21Two risotto, two Caesar salad.
24:23Heard.
24:24Heard, chef.
24:25Get the two Caesar.
24:26I got the two risotto.
24:27Two Caesar, two risotto.
24:28I need six minutes.
24:29Six minutes, heard.
24:34Hey, young man.
24:35Yes, chef.
24:36Why are you adding water to the risotto?
24:39Look at me in the fucking eyes.
24:41Why are you adding water to the fucking risotto?
24:45Sorry, chef.
24:46I'll make your fire.
24:47I'm asking why.
24:48You can't give me an answer.
24:50I was going to grab the wine, chef.
24:51You're insane.
24:52Yes, chef.
24:53Please.
24:54Yes, chef.
24:55Why?
24:56Why, bro?
24:57Why?
24:58I have to send my lobster tails, and I depend on Sean.
25:01He's doing the risotto, and we have to send it together.
25:04Get your shit together, bro.
25:07Watching your back.
25:08How long, blue team?
25:10One minute, chef, on the risotto.
25:11One minute.
25:12That risotto needs to cook longer,
25:13and it needs salt in that.
25:15Risotto walking.
25:17Risotto, chef.
25:23Hey, come here.
25:32It's just over 30 minutes into opening night at Hell's
25:35Kitchen.
25:37One minute, chef, on the risotto.
25:38One minute.
25:39That risotto needs to cook longer,
25:40and it needs salt in that.
25:42And Sean is bringing his refired risotto up to the pass.
25:46Risotto walking.
25:47Risotto, chef.
25:54Right, all of you.
25:55Hey.
25:56Hey.
25:57Come in here.
25:58Get in here.
26:00Grab a spoon and take a taste.
26:02Taste that.
26:04Taste it.
26:05I'm going to start with you.
26:07What does that need?
26:08That needs more salt, more flavorings.
26:09Salt.
26:10Sean, I've said it before.
26:11What the fuck, bro?
26:13All right, everything out.
26:14Everything out.
26:15Everything out.
26:16Now.
26:17Butter.
26:18Give me butter.
26:19Give me butter.
26:20Come on, blue team.
26:21Come on, come on, come on.
26:22I need better than this.
26:23This is fucking embarrassing.
26:27Go, John, please.
26:28Let's go.
26:29Yes, chef.
26:30Now that Sean has rectified his issue with the risotto,
26:33both kitchens are pushing out appetizers.
26:36This is really good.
26:38And Chef Ramsay is now ready to move on to entrees.
26:42Red team, fire.
26:43Two salmon, two duck.
26:44Heard?
26:45Heard.
26:46Fire, two duck.
26:47So how long for that table?
26:48Five minutes on duck, yeah?
26:49Who's cooking the salmon?
26:50I'm cooking the salmon, chef.
26:51Can you get it done in five minutes?
26:52Yes, I can, chef.
26:53Show me.
26:54Heard.
26:58We shouldn't be basting salmon.
26:59Magali, we shouldn't be basting salmon.
27:01Just let it cook in that pan.
27:03How long on salmon?
27:05How long do you need?
27:06Three minutes.
27:07Three minutes.
27:08Magali is just deer in the headlights.
27:11Guys, we got to get louder.
27:12We got to talk more, yeah?
27:14Listen, if you need help, say you need help.
27:16If you have a question, we're here to help you.
27:19I'm close.
27:20I'm close.
27:21I'm walking.
27:22I got lost out of the way.
27:25Walking with salmon.
27:27Chef, salmon is down.
27:28Wait.
27:31Oh, fuck, no.
27:32Ladies, time out.
27:33Come here.
27:34All of you to the window.
27:35All of you.
27:36That's cooked beautifully.
27:37Salmon, I've got soggy skin.
27:39Touch that wit.
27:40Just touch it.
27:41It won't bite.
27:42It's fucking dead.
27:43And then on top of that, the salmon's raw in the middle.
27:44Raw and cold.
27:48Let's go.
27:49Let's go.
27:50Let's go.
27:51While Hannah's duck is spot on.
27:52Magali, you got this, all right?
27:54Magali and Amber continue to flounder on the fish station.
27:58On order, six covers, table one.
27:59Entree, two salmon, two lamb, two Wellington.
28:01Heard?
28:02Yes, chef.
28:03Pull it back.
28:04Two salmon, two lamb, two Wellington.
28:06The blue team is now getting ready
28:08with their first set of entrees.
28:10Is that crusted already?
28:11No.
28:12It's not crusted?
28:13No, I'm going to warm it back up.
28:14It wasn't finished all the way.
28:15That's why.
28:16It'll be all right.
28:17I promise you, it's going to be fine.
28:20Don't tweak on me.
28:21It's going to be just fine.
28:22No, I'm not tweaking at all.
28:24Egypt over here micromanaging me.
28:26That's rare.
28:27That's raw rare.
28:28Dude, it's fine.
28:29Man, I got this.
28:30I can cook a fucking lamb rack.
28:31I did it for my signature dish.
28:32Let's go.
28:33Let's go.
28:34Lamb coming to the window.
28:37Salmon.
28:39Walking behind you, you're right, chef.
28:41Welling's down.
28:42Just put it on the board and fuck off.
28:51Oh, man.
28:52Fuck now.
28:53Oh.
28:55Blue team, come here.
28:56All right, come here.
28:57In the storeroom.
28:59Time for a fucking meeting.
29:02I've got one lamb fucking raw.
29:05I've got one lamb fucking medium.
29:07And the next fucking lamb is raw.
29:12What in the fuck is going on?
29:15Lack of communication and trust in the kitchen, chef.
29:18Have we given up?
29:19No, chef.
29:20Ever.
29:21There's no fucking communication.
29:22Do me a favor.
29:23Come back with some vigor.
29:24Or fuck off, the lot of you.
29:26Yes, chef.
29:28You know, with Michael, the lack of trust, the inflated ego.
29:32Ready with two lamb?
29:33Yeah.
29:34I'm checking them.
29:35OK.
29:36He's a good chef, but that ego's shown through tonight.
29:39Welling's walking to the window.
29:41Coming up to the window, two lamb.
29:43Fine.
29:51Go, go, John.
29:52Please.
29:53With Michael grudgingly accepting Egypt's support.
29:56You've just been doubting me the entire day.
29:57It's bothering me.
29:58It has nothing to do with doubting, bro.
29:59It's bothering me.
30:00Blue entrees are finally hitting the dining room.
30:03This is better than I prepared.
30:05While Chef Ramsay turns his attention
30:07to Magali and Hannah's refires in the red kitchen.
30:10Right.
30:11How long for the salmon?
30:12How long for the duck?
30:1330 seconds.
30:1430 seconds to the window, chef.
30:15Walking salmon in 30?
30:16Let's go.
30:17I'll take the duck then.
30:18Let's go.
30:19Duck walking.
30:20Bring the salmon.
30:23Oh, my good god.
30:26Hey, red team, all of you, come here.
30:29Two duck, two salmon.
30:30Look at the shit I get.
30:33As talented head chefs, would you eat this salmon?
30:35No, chef.
30:36But you expect them to eat it?
30:37No, chef.
30:40Fish station is definitely drowning.
30:42We're going down.
30:43She's refiring it.
30:44I'm refiring.
30:45I feel like it's spiraling out of control,
30:48and I'm just trying to swim.
30:51Walking salmon in 20.
30:53Walking?
30:54Can I walk?
30:55Walk.
30:56Yeah, let's go.
30:57Walking duck.
30:58Salmon, chef.
31:02Go, go, go.
31:04It took three tries, but Magali's salmon has now matched
31:08the quality of Hannah's duck.
31:10Thank you very much.
31:13Really good.
31:15Really good.
31:16On order of fire, blue team, two Wellington, one halibut,
31:19one salmon.
31:20Heard, chef.
31:21I have two Wellingtons to the window in four minutes.
31:23How long do you need on halibut?
31:24I know we just caught it, but let's
31:26keep each other informed.
31:27Four and a half minutes.
31:28We just gave a shit.
31:29We're not communicating.
31:30Four and a half minutes.
31:31I think Egypt just needs to chill for a minute.
31:33Three minutes out on hali, gentlemen.
31:34Heard.
31:35Two and a half now, OK?
31:36Two and a half.
31:37It's just fucking annoying, man.
31:39Garnish ready in what?
31:40One and a half.
31:41Make it garnish ready in two?
31:43Yes.
31:44While Egypt continues to push the blue team.
31:46Communicate, guys.
31:48We do this every day.
31:50The red team seems determined to stay on track.
31:53Fire, please.
31:54Entree, two salmon, two chicken.
31:55Heard?
31:56Heard, chef.
31:57Let's go.
31:58Wait, one or two chicken?
31:59Two chicken.
32:00All right, your first pan's ready.
32:01First pan's ready.
32:02First pan's ready.
32:03This isn't about egos.
32:04This is us working together as a team,
32:05because if we're not successful as a team,
32:06we're not going to be successful as individuals.
32:07One minute salmon.
32:08One minute salmon.
32:09Let's go.
32:10Why are you stabbing that chicken?
32:11Checking my chicken, chef.
32:12Look at me.
32:13Hey, look, look.
32:14You should be cooking chicken with your fucking eyes closed.
32:15Yes, chef.
32:16Stop stabbing the chicken.
32:17What happens to it when you stab it?
32:19You let all the juices out.
32:20It dries out, chef.
32:21It's super embarrassing.
32:22You know, I feel like a fucking idiot.
32:23Stop stabbing the fucking chicken.
32:27Can we work with halibut and Wellington?
32:29Yes, I'm ready on salmon.
32:31Let's go.
32:32Bounce back, gentlemen.
32:33While he's walking to the window.
32:35Hot behind you, chef.
32:36Salmon, right now.
32:39Salmon.
32:42Blue team.
32:44Right behind.
32:45Hot, hot, hot.
32:46While he's walking to the window.
32:48It's an hour into opening night.
32:50Salmon, right now.
32:52And a blue team that has struggled all night
32:55has just delivered their latest attempt at entrees.
33:00It's not even hot.
33:05Oh, fuck.
33:08It's not even hot.
33:12Oh, fuck me.
33:14Blue team, come here.
33:16Fuck me.
33:17I am fucking lost for words.
33:19Welcome to the East Coast, my fucking ass.
33:22Come here.
33:23Oh, he's mad over there.
33:26This is a fucking show.
33:30Who cooked those Wellington?
33:31I did, chef.
33:32Who cooked that halibut?
33:33I did, chef.
33:34Who gave me cold salmon?
33:35I did, chef.
33:37I'm fucking done.
33:39I am done.
33:40Get out.
33:42Fuck off, all of you.
33:44Go, go, go.
33:47Hey, blue team, here's some homework.
33:49Try and work together and come up with two individuals
33:52that shouldn't be in this fucking competition.
33:55And the good news is, you're fucking spoiled for fucking choice.
34:00Useless.
34:02How do I fucking get your first fucking night?
34:05It's embarrassing just to flat out
34:07get kicked out of the kitchen.
34:09I'm at a loss for words.
34:12Oh, fuck.
34:14With an embarrassed blue team frustrated in the dorms,
34:17back in the red kitchen.
34:18Just give them to me.
34:20Chef Ramsay is counting on Hannah and Magali
34:23to get perfectly cooked entrees out to diners.
34:27Chicken, chef.
34:35Ladies, come here.
34:39That just sums up my evening.
34:41Can you see how overcooked that is?
34:43Yes, chef.
34:44Would you go out to a restaurant and wait an hour
34:47to be served that?
34:48Yes, chef.
34:50An absolute embarrassment.
34:52Get out.
34:53Yes, chef.
34:54All of you, have a good chat amongst yourselves.
34:56Discuss how shit you are.
34:58And then come back to me with two nominees.
35:06Dinner service tonight was not good.
35:09Fish station, it was kind of like dead weight
35:11pulling the red team down.
35:13I am pretty fucking angry.
35:15I'm not going to lie.
35:17If Fish had a rhythm, we would have a fucking finished service.
35:23I think we were bracing ourselves for something
35:26we haven't done before.
35:27Because we haven't done the service.
35:29We don't know the tempo.
35:30We don't even know the stations.
35:32Just nominate.
35:33Nominate.
35:34Nominate.
35:35We need to decide.
35:36Yeah, we're not here to troubleshoot.
35:37We can troubleshoot after this shit.
35:39It's time to nominate and get it done.
35:41I'm going to go both Fish.
35:43Magali and Amber.
35:46I'm sorry, I got to vote Fish.
35:49I vote Amber and Magali.
35:51Amber and Magali.
35:52Amber and Magali.
35:53I vote for Amber and Magali.
35:54I vote for myself and Amber.
35:58I don't think I deserve to go home tonight.
36:00I don't think I deserve to go home tonight.
36:02But I'm taking ownership.
36:03And that's honestly something that you need as a leader.
36:06Do not tell him that you put yourself up.
36:08Yeah, absolutely not.
36:09You don't say that.
36:10Absolutely not.
36:11Magali and Hannah.
36:14I'm not going home.
36:16It didn't sound like they wanted to hear from me.
36:18But I'm going to talk to the person who
36:19does want to hear from me.
36:20And I'm going to tell him everything.
36:26Apps got to push back the flow of entrees.
36:28And I think that kind of just stuttered
36:30the entire pace of service.
36:33I know I messed up the first couple ones.
36:34But I pulled it together.
36:35Corbin, I was cooking all the apps.
36:37The first 10, whatever, 20 minutes of service, yeah,
36:39it was a little rocky for everybody.
36:41But I came back after that.
36:43There's nothing I cannot stand in this world
36:45than a person who doesn't take honesty about what they do.
36:48He's just trying to save his ass.
36:50After the first riso, nothing came back.
36:52How many meats came back?
36:54I just want to know.
36:58First the lamb, over and under, then this last two wellies.
37:02Proteins got us kicked out tonight.
37:05I'm willing to admit I fucked up.
37:07I did not have a great day today.
37:09We know proteins drives everything else.
37:11I don't know who was doing what.
37:12But I was doing wellies.
37:14Out of that tray that he held up, one of them was spot on.
37:16The other one was fucked up.
37:17And the only thing that fucked me up
37:19is those wellies resting for so fucking long.
37:21The whole tone was set from apps all the way down
37:24to those lambs going up.
37:25That's so fucking embarrassing.
37:28We need two names.
37:29Who does everybody nominate?
37:30Honestly, it was almost as if I was working
37:55with first-year culinary students, not HHS.
38:00Amanda, red team's first nominee and why?
38:04Magali, she was part of the fish station.
38:07And the fish station timing is what took
38:09down the rest of service for us.
38:11Red team's second nomination and why?
38:14Amber, the other side of the fish station,
38:17for the same reason, Chef.
38:20Uri, blue team's first nomination and why?
38:23Chef, first nomination, Michael.
38:28His station, the proteins were very undercooked.
38:33Second nomination and why?
38:36Chef, our second nominee is going to be Shant.
38:43Our appetizers were being held back.
38:46That should be not accepted in the kitchen.
38:51Michael, Shant, Magali, Amber, step forward, please.
38:59Michael, why should you stay in Hell's Kitchen?
39:05I'm a very strong chef.
39:06I think I just had a very off service today.
39:08And you've seen that I can cook lamb with my signature dish.
39:11I'd like to prove that I can get knocked down and get back up.
39:15Shant.
39:16Chef, I bounced back from my station.
39:19I had no support from Corbin.
39:22I was fixing his mistakes.
39:24I disagree, Chef.
39:26I definitely started off a little rocky,
39:28but I came back strong.
39:32Magali, why should you stay in Hell's Kitchen?
39:35Chef, I'm a force to be reckoned with.
39:37I am going to bounce back.
39:39And you will never see a crap performance
39:41like that from me ever again.
39:43Amber.
39:44Chef, I'm a fast learner.
39:46And between yesterday and today, I believe
39:49that I've done a lot better.
39:50Amber, who is the weakest chef in the red team?
39:54Magali is the weakest chef on the red team.
39:57Why?
39:59Because she is the only person who has expressed
40:01that she is willing to go up.
40:09I am never willing to put myself up.
40:11I put myself up because I own my mistakes tonight.
40:14And I did not blame anyone else.
40:16As a leader, I pride myself in that.
40:25My decision is Magali, Michael.
40:34Back in line.
40:35Thank you, Chef.
40:36Both of you.
40:41The person leaving Hell's Kitchen is Amber.
40:54Young lady, tonight's performance confirmed.
40:57In my mind, you do not have what it
40:59takes to become my next head chef.
41:02Please give me your jacket.
41:08Thank you, Chef.
41:14I don't think I was the worst cook on the team.
41:16But there were definitely moments that I felt overwhelmed.
41:19But given some more time, I would have pulled it together.
41:22And I'm a better chef than when I showed Chef Ramsay.
41:24And I'm bummed I didn't show him that.
41:27Back in line.
41:28Thank you, Chef.
41:31We all know tonight was a disaster.
41:34Get your shit together.
41:37Because if you don't, there'll be more than one
41:40of you leaving tomorrow.
41:43Now, get the shit off.
41:45The punches that don't kill you make you stronger.
41:48So I'm going to fight and prove to my team
41:51that I'm not the weakest link in here.
41:54Surviving elimination, it really lit a fire under my ass.
41:57Going forward, I need to dial in what I know I can do
42:00and what I do best.
42:01Chef Ramsay made the correct decision.
42:03I'm not going to let him down.
42:05Holy crap, I get to live another day in Hell's Kitchen.
42:08And it is on now.
42:10The lion is out.
42:13Amber's inability to cook or even count scallops
42:16was all I needed to know that I couldn't count on her
42:19to be my next head chef.
42:24Next time on Hell's Kitchen, head chefs only.
42:27Check the ones that went in first
42:29that I can see the crust on.
42:30Clockwise, I get it.
42:31Get that butter melted.
42:32I'm starting to look for Egypt's power switch.
42:34Head in the game.
42:35Head number two.
42:36Will one chef's unbridled ambition.
42:38I'm aggressive on the station, as obviously everybody can tell.
42:41We're in Hell's Kitchen.
42:42You need to be loud.
42:44How long?
42:45Push his teammates so far.
42:46Pull this salmon out before they overcook.
42:48No, you're not the only chef here, bro.
42:50What the is this guy doing?
42:52That he causes more than one chef.
42:54We have some sad news.
42:56He will not be continuing in the competition.
42:59To quit Hell's Kitchen.
43:00Are you declaring yourself unfit to continue?
43:02Next time on Hell's Kitchen.
43:04Wow.
43:18Wow.
43:48Wow.
44:19Wow.
44:20Wow.
44:21Wow.
44:22Wow.
44:23Wow.
44:24Wow.
44:25Wow.
44:26Wow.
44:27Wow.
44:28Wow.
44:29Wow.
44:30Wow.
44:31Wow.
44:32Wow.
44:33Wow.
44:34Wow.
44:35Wow.
44:36Wow.
44:37Wow.
44:38Wow.
44:39Wow.
44:40Wow.
44:41Wow.
44:42Wow.
44:43Wow.
44:44Wow.
44:45Wow.
44:46Wow.
44:47Wow.
44:48Wow.
44:49Wow.
44:50Wow.
44:51Wow.
44:52Wow.
44:53Wow.
44:54Wow.
44:55Wow.
44:56Wow.
44:57Wow.
44:58Wow.
44:59Wow.
45:00Wow.
45:01Wow.
45:02Wow.
45:03Wow.
45:04Wow.
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