Hell s Kitchen Season 23 Episode 3
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00:00Previously.
00:00Let's go.
00:01On Hell's Kitchen, head chefs only, with punishment
00:05passes on the line.
00:06Now, go.
00:07The head chefs were tasked with flambé.
00:09There we go.
00:10Nice flambé.
00:11Woo!
00:12Let's go, let's go.
00:13My inner pyro is feeling pretty good.
00:16Megan from the red team.
00:17Steak is cooked beautifully.
00:19And Michael from the blue team.
00:20Really smart use of the flambé.
00:22Brought the heat, but it was wet.
00:24Delicious.
00:25Well done.
00:26I won the pass, baby.
00:28I'm hyped.
00:29And Brandon.
00:30Real smart flambé.
00:31Brandon, well done.
00:32Whose dishes were absolute fire,
00:35leaving Egypt feeling overheated.
00:38Telling you guys right here and right now,
00:39next individual challenge, I'm getting my up there.
00:43During the first dinner service on the East Coast,
00:46Egypt's frustration with the blue team.
00:48That risotto needs to cook longer, and it needs salt.
00:50Boiled over on opening night.
00:52Fuck me.
00:53In the red kitchen, Amber's raw scallops.
00:56Cold in the middle and raw.
00:58And Magali's raw salmon.
01:00Would you eat it?
01:01No, chef.
01:01Well, you expect them to eat it?
01:02No, chef.
01:03Fuck off.
01:04Left Chef Ramsay feeling burned.
01:06Oh, he's burned.
01:08I am done.
01:09Get out.
01:10An absolute fucking embarrassment.
01:12Get out.
01:13And neither team could complete dinner service.
01:15It was almost as if I was working with first-year culinary
01:18students, not HHS.
01:20At elimination, the blue team nominated.
01:22Michael.
01:23And?
01:24Chant.
01:25While the red team nominated.
01:27Magali and Amber.
01:28It was ultimately Amber, whose chances
01:31of becoming head chef at Hell's Kitchen
01:33Foxwoods Resort Casino went down in flames.
01:39And now, the continuation of Hell's Kitchen.
01:44I'm not done yet.
01:44You're not done yet.
01:45Tonight is definitely not an easy night.
01:48I'm just going to take all that negativity
01:50and turn it into a positive.
01:53Every day is a new day.
01:54I know that.
01:55I'm just pissed at myself.
01:56Because I know how to fucking cook fish.
02:00Fuck.
02:01I'm not going to cry.
02:02It's OK if you cry over that.
02:03It's a safe space.
02:04We're just us two.
02:07I'm missing my husband a lot right now.
02:09But, sorry, I'm crying, but I'm crying because I'm happy.
02:12Because he loves me so much.
02:13And it's really awesome to have that, you know?
02:20Can I show you something that my husband wrote me?
02:22Did you guys find it right now?
02:23Yeah.
02:24You just found it now?
02:25Yeah.
02:27A wedding picture.
02:29Aren't you so cute?
02:32What great timing, though.
02:34I know.
02:34And you just found it.
02:35I'm so happy I'm here for this moment.
02:37You good?
02:38Yeah.
02:40My husband's super supportive.
02:41He's always supported my dreams since day one.
02:43So the fact that I'm even here, like, I know
02:46he wouldn't want me to give up.
02:47And that's why I'm just going to bounce
02:48back and give it 100%.
02:51Julie, how about that?
02:51I love that.
02:52I love crying.
02:57Oh.
03:07Good morning!
03:09Good morning!
03:10Wake up!
03:11Wake up!
03:12Red team, blue team!
03:13Get dressed, put shoes on!
03:15Waking up in the morning and first,
03:16the person I see is Chef James is a terrifying feeling.
03:20Rise and shine!
03:21Crap, I don't have a bra.
03:22My breath smells like, ah!
03:25Get out to the front.
03:27I don't do cardio.
03:28Cardio is not for me.
03:29This is not how I wanted to start my day.
03:33Chef, good morning.
03:42So I went to the dock early this morning
03:44because we want everything that is fresh for dinner
03:46service tonight.
03:47So I need you all to pick up the delivery.
03:51Hurry up.
03:51The ice is melting.
03:53Until I don't have that first sip of my beautiful iced coffee,
03:58don't even talk to me, bro.
04:00Don't hurt yourself, OK?
04:01I'm looking at these boxes, and I'm like, yeah,
04:04that's going to suck.
04:05Watch your steps.
04:07I'm going up the stairs, and I started
04:09feeling this sharp pain.
04:11There we go.
04:13I feel like we're a bunch of salmon
04:14swimming upstream right now.
04:15There's people everywhere.
04:17It's going to feel nice to get a little sweet burn, you know?
04:25Pump me up a little pump in the morning.
04:34With their early morning wake up and workout behind them,
04:37both teams get ready for the day ahead.
04:41On my back.
04:42But two chefs are struggling.
04:44Like, when I carried one of those boxes, like right here,
04:47I still feel it.
04:49Picked it up the wrong way.
04:51Yo, you got to be careful.
04:52I know.
04:53My whole left side, like, numbs.
04:56I do suffer from a little bit of back pain.
04:58My sciatica nerve is freaking killing me.
05:00I woke up, and within three minutes,
05:02I was carrying seafood and fish and all that.
05:04I felt a very bad pinch in my nerve in the back.
05:07And since then, I've been in tremendous pain.
05:14Let's go.
05:15Line up.
05:17Good morning.
05:18Early start this morning.
05:20Yes, chef.
05:21Well, thank you all for bringing in that huge delivery.
05:24This is our first time cooking on the East Coast,
05:28which means we are extremely fortunate to have
05:31some of the finest seafood anywhere in the world.
05:35I'm very versed in shellfish and seafood,
05:37so there is no better way to cook seafood
05:40than with a little bit of salt and pepper.
05:42I'm very versed in shellfish and seafood,
05:44so there is no better feeling than walking
05:47up to this beautiful spread.
05:48I feel like a kid in a candy store.
05:50All of you are going to be making the most stunning
05:52sought-after seafood tower.
05:56Now, we are all familiar with the traditional seafood tower.
05:59I'm not a huge seafood tower fan.
06:00I mean, I've had to make so many in my day
06:02that it's not my favorite thing to make.
06:05I also don't usually spend hundreds
06:06of dollars when I go out.
06:09Today, I challenge all of you to really break
06:12this unique seafood tower.
06:14I want it to feature all hot seafood appetizers.
06:20Growing up on the East Coast,
06:22I used to go fishing all the time.
06:23I used to work on a boat.
06:25Seafood, it's second nature to me,
06:27so I know what to do with every single ingredient here.
06:30Right. Your time starts now.
06:33Good luck.
06:34In today's seafood tower challenge,
06:36the chefs will have 30 minutes to create a hot appetizer
06:40using one of eight seafood proteins.
06:43Let's go, let's go, let's go.
06:44The squid appetizer will be cooked by Uri
06:46in the blue kitchen and Whit in the red kitchen.
06:49So I'm going with the chorizo stuffed squid.
06:52In the battle of the crab, it's Magali against Kyle.
06:56Preparing the lobster dish, it's Chant versus Brittany.
06:59No one's using this pan, right, chefs?
07:01Cooking mussels, it's Michael facing off against Megan.
07:04We're going to tie with the mussels.
07:05Tie, tie, tie.
07:06Preparing the perfect prawn,
07:08Amanda versus Anthony.
07:10And going head-to-head on the clam appetizer
07:12is Lulu versus Joe.
07:14Joe, it's one stunning portion, right?
07:16Yes, chef.
07:17While Anne will face off, Amanda versus Anthony.
07:20And going head-to-head on the clam appetizer
07:22is Lulu versus Joe.
07:24Joe, it's one stunning portion, right?
07:26Yes, chef.
07:27While Anne-Marie and Corbin will face off on the scallops.
07:30I'm doing a charred corn with a corn puree,
07:32get some sweetness, some pickled red onions,
07:35some Fresnos for acidity,
07:37and having some fun with the acids.
07:39So the scallop dish that we're already doing?
07:40No, oh god, I didn't even think about that.
07:43Okay, I guess I'm not doing that.
07:44Nope, no, we're not going to do that.
07:46We're going to pull it off the heat.
07:49How could I forget?
07:50This is similar to the dish we have on the dinner menu.
07:53Oh my god, I just, oh my god.
07:58And finally, since the men's team
08:00has one more chef than the women,
08:02Hannah will cook against both Brandon and Egypt
08:05in the battle of the oysters.
08:06Egypt has been absolutely full of his ego,
08:10and him and I are doing the same oysters,
08:12so we're going to kind of battle it out
08:14and see whose is better.
08:15I'm right on your heels, buddy.
08:17Are we going to win this challenge?
08:18Yes, chef.
08:19Brandon seems a little full of himself
08:23and thinks that he's the best chef on the blue team.
08:26We going to smoke them?
08:27Yes, chef.
08:28So I really want to beat him to the punch today.
08:31I want to make him sweat a little bit.
08:33This is shellfish, make sure it's right.
08:35One team, one dream.
08:36What do you got going on over here?
08:37Chef, I'm going to do a tempura soft shell crab,
08:39classic New Jersey, super fried.
08:41Little Asian marinade.
08:43Okay, cool.
08:48So after replacing my sauce, it's not my best work,
08:52so I'm going to change it up.
08:53This is your dashi?
08:54Yes, chef.
08:55I think I might switch it up, though,
08:58and change it a little.
09:00Why switch it up?
09:01Yeah, I'm going to do like a chipotle dashi with it.
09:04Sounds crazy, but it's delicious.
09:06While Kyle tries not to get lost in the sauce.
09:09Ladies, halfway, 15 minutes down, 15 minutes to go.
09:12Over in the red kitchen,
09:13Magali is looking to break out of her shell.
09:16Soft shell crabs usually fried,
09:17so I'm going to try to think outside the box.
09:21We're head chefs after all.
09:23Okay, baby.
09:25Three and a half minutes to go, ladies.
09:27We got this.
09:3145 seconds to go.
09:33Yes, chef.
09:35Some of this.
09:35Let's go, Anne-Marie, come on.
09:36Come on, speed up, let's go.
09:37Get it up there, get it up there.
09:40Go, go, go, go, go, go.
09:4120 seconds to go.
09:42Yes, chef, 20 seconds.
09:43Guys, let's go.
09:45Behind, behind, behind, behind.
09:4615 seconds to go.
09:47I need help opening the caviar.
09:49Who needs hands?
09:49Caviar wins.
09:51I can't open it.
09:52I want a Gordon Ramsay style,
09:53throw this across the kitchen.
09:55Anne-Marie, let's go.
09:56I can't.
09:57This caviar, I, ugh.
09:5910, nine, eight.
10:01Let's go, let's go, let's go.
10:05I need help opening the caviar.
10:07Anne-Marie, let's go.
10:08I can't.
10:09This caviar, I, ugh.
10:11Five, four, three, two, one.
10:15Get it up there, get it up there.
10:17And stop.
10:19Well, I guess there's no caviar in this dish anymore.
10:22I am very nervous.
10:24Blue team, two of you are doing oysters.
10:26Have a quick conflap and decide which oyster are you serving.
10:30Hurry up.
10:30Which one?
10:31I'm going to say mine.
10:32Throw mine up there.
10:33I say mine.
10:34I like Egypt's.
10:34Egypt's.
10:35Mine's going up.
10:36Egypt's dish hurt.
10:38Blue team, which one are we dropping and why, please?
10:40We're dropping Brandon's dish, chef.
10:41Egypt's looked a little nicer.
10:43Simple question, simple answer, yes?
10:44Let's start off with the battle of the oysters.
10:47Let's go.
10:48Egypt and Hannah.
10:51Dude, if you don't get a point on this,
10:54the entire blue team's going to be pissed.
10:56Egypt, describe your dish, please.
10:57Pho poached oyster, topped with a little bit of green apple,
11:00a little bit of green apple slaw.
11:04Hannah, describe the dish, please.
11:05I did a sweet and sour oyster.
11:07I made, you know, the oyster foam that's on top.
11:10Two very intense dishes.
11:11Egypt is actually quite a lovely balance.
11:13Hannah, you've got that fragrance there with the coconut.
11:15The lemon really does help lift the sweetness of the oyster.
11:18The points go to both of you.
11:19Well done.
11:20Really good act.
11:21Thank you, chef.
11:21Really good work.
11:23Don't sleep on me.
11:24Next up, battle of the lobster.
11:26Let's go, please.
11:27Brittany, chum.
11:29All I can think about is this pain that I'm having.
11:33Chum, how's the lobster cooked?
11:34Perfect.
11:37Yeah, no, how was it cooked?
11:38Oh, I poached it in the, I poached it in butter.
11:41Is that normal to stick all this soggy frisee on top of that sauce?
11:45I wanted to make the frisee like a warm salad in the bottom.
11:49Lobster's cooked beautifully, by the way.
11:50Thank you, chef.
11:51Describe the dish, Brittany.
11:52I have prosciutto-wrapped lobster.
11:55It doesn't need that much caviar there because it's super salty.
11:59Both lobsters are cooked nicely.
12:01It's the finishing touches.
12:02The point goes to the red team.
12:07Well done, Brittany.
12:08Yes.
12:11My dish, it's just like giving me all the feels.
12:13Much love to you, my friend, Mr. Lobster.
12:16As the red team goes into the lead.
12:18Up next, the battle of the squid.
12:20Let's go.
12:21Witt's looking to impress Chef Ramsay with her.
12:24Chorizo-stuffed squid.
12:26Did you season that chorizo with anything?
12:27No, chef, did not season it.
12:29No?
12:29But Uri's.
12:30Grilled squid on a bed of sauteed bok choy.
12:35As Chef Ramsay asking questions.
12:37Do you love bok choy?
12:39Bok choy, I love bok choy.
12:40Yes, yes.
12:41If you marinate it, it'd be way more tender than what you just served me.
12:44The point goes to Witt on the red team.
12:48Well done.
12:50I knew the dish I put out was fire.
12:52I had no doubts that I was going to get that point.
12:55As the red team adds to their lead.
12:58Let's bring it back, guys.
12:59Next up is the battle of the crab between Magali and Kyle's crab.
13:03I've made soft-shell crabs fried hundreds of times.
13:06Not a few times, hundreds, maybe even thousands of times.
13:10Chef, I'm from New Jersey.
13:11We love to fry our soft-shell crab.
13:12So I did a tempura soft-shell crab, a chipotle dashi aioli.
13:17Aioli's delicious.
13:18Thank you, chef.
13:19Magali, describe it, please.
13:20Grilled soft-shell crab.
13:22I did an Asian take on it.
13:23I was going to fry it, but I wanted to step out of my wheelhouse and do something different.
13:27This is my redemption.
13:29I have to show everybody that I'm someone to be rocking with.
13:32And when was the last time you saw a grilled soft-shell crab?
13:35Never.
13:36Does that look appetizing to you?
13:39No, chef.
13:39Looks like something that's just come from underneath the prop of the U.S. Coast Guard.
13:45Right.
13:46Kyle, the problem with this dish is that I can't give it two points.
13:50Hands down, well-deserved one point.
13:52Closing the gap on the red team's lead, Anthony's Calabrian prawn over potato puree.
13:57I love the heat, Anthony, of what you bring to this.
14:00Goes up against Amanda's citrus prawns with basted gnocchi.
14:04Interesting.
14:05There's a sweetness, Amanda, that you've captivated beyond.
14:08But ultimately, the point goes to...
14:10Amanda.
14:13And...
14:13Anthony, well done.
14:14Both of you, great job.
14:19As the blue team continues to keep it close,
14:21Megan hopes that her Thai-inspired mussels with charred eggplant maintains the red team's lead.
14:27And what's the heat in there?
14:27Just the Thai bird chilies.
14:29While Michael serves up chili Vermont mussels with heavy herbs.
14:33Mussels are cooked exceptionally.
14:35The point does go to both of you.
14:37Again, well done.
14:39Up next, Lulu hopes to extend the red team's one-point lead with her mezcal steamed clams.
14:45Could be on the verge of being salty against a salty protein.
14:48Yes, chef.
14:49While Joe is hoping to tie it up with his steamed clams and spicy garlic butter cream sauce.
14:55Delicious.
14:56The point goes to...
14:58Joe.
14:59Thank you, chef.
15:01Growing up, I played soccer.
15:03I was always the captain of my team, so I'm very competitive.
15:06I never want to lose.
15:07And we have one more dish to taste.
15:09Scallops, let's go.
15:11I don't want to go last.
15:13I don't want it to all be on my shoulders.
15:14This is already pressure enough being here.
15:16My god.
15:17I did a roasted red pepper, seared scallop, and some Fresno for heat.
15:21Corbin, describe the dish, please.
15:23I did a pan-seared scallop romesco.
15:25I left the char on just for some extra color.
15:28And why slice the scallops like that?
15:30I cut them in half just because it's an appetizer.
15:33There is one fault on one plate here.
15:37I'm praying to the Hell's Kitchen gods.
15:40I'm praying to everyone.
15:41Please, let us get this win.
15:43Scallops, overcooked.
15:46The point goes to the red team.
15:49Well done.
15:52I am so happy.
15:54I won it for the red team.
15:59Corbin, delicious sauce, but unfortunately, they're rock hard and way overcooked.
16:05Imagine yourself as a kid, and you know, the ice cream man drives past you,
16:09looks at you, and then just laughs and drives away.
16:12That's the feeling that I have right now.
16:14Ladies, congratulations.
16:15All of you are going to enjoy some fresh air
16:18as you paddle along the scenic Mystic River in a kayak.
16:24How good is that?
16:30This is the first time I'm going kayaking?
16:32Like, is this?
16:33Oh my gosh, just pitch me.
16:35Blue team, it's punishment time.
16:38All of you will be stuck inside preparing seafood.
16:42I mean, lots of it.
16:43We still have tons left over from this morning's delivery.
16:46That is 100 pounds of muscles to be de-bearded, cleaned.
16:49Gents, that is a lot of work.
16:52Ladies, enjoy the Mystic River.
16:54You earned it.
16:55Well done.
16:55Give them a round of applause, please.
16:57Off you go, ladies.
16:58Sorry, blue team.
16:59It's time to shut off because we're going out kayaking,
17:02and we're not going to miss you.
17:03I promise you that.
17:10Ridiculous, bro.
17:11Three losses, bro.
17:15I'm in so much pain right now.
17:17What happened to you?
17:20I pulled a muscle or something, bro, when I was carrying that
17:22because I carried it the wrong way.
17:23The pain is just keep getting worse and worse.
17:28I never like to make the big deal out of anything.
17:32Hopefully, it's a minor muscle strain, just a little bit.
17:35I'm praying.
17:39In my mind, I'm thinking, like, I need a medic.
17:46Most definitely.
17:47Now, it's going all the way to my neck.
17:54I couldn't hold my tears back.
17:55I've done everything to get here.
17:58I feel like I disappointed my family.
18:00I feel like I disappointed my fiance.
18:02And I feel like I disappointed Chef Ramsay.
18:06Slow, slow, slow, slow.
18:09All right.
18:09Yo, I hope he comes back.
18:12Didn't plan for this to happen.
18:14It's just like a freak accident.
18:16Like, why?
18:19It's like killing me.
18:20And it still kills me.
18:23God.
18:34While Shant's future in Hell's Kitchen remains uncertain,
18:39the red team is looking forward to going kayaking
18:43down the majestic Mystic River in Connecticut.
18:46This is beautiful, man.
18:47The Mystic River is just incredible.
18:49And I need some air.
18:51I need some free time.
18:52I need to look at the sky.
18:53Yes, let's go.
18:57Oh, my gosh.
18:59In Alaska, being with nature is the reason that I moved there.
19:02Being here in this moment, it's just like I'm home.
19:08I feel so good to be with water.
19:09This water's so good.
19:12I love kayaking.
19:13I'm so excited to get to go do this.
19:15I'm getting excited.
19:16Hold on, you're crazy.
19:17I want to win.
19:18I want to win.
19:19Mystic.
19:21Raindrop.
19:22Rain.
19:25Not a competition, but I'm not losing.
19:27Even on the water, even kayaking, we were like so competitive.
19:31There we go.
19:32Go, go, go, go.
19:34While the women enjoy some good-natured competition,
19:38back at Hell's Kitchen,
19:39Uri, how are you holding up?
19:40Feel like s***.
19:41How about you, Chef?
19:42The men's seafood punishment is fully underway, and Uri is struggling.
19:46I'm just feeling my back pain, and I'm having a hard time focusing.
19:52And I don't know how the f*** I'm going to do dinner service tonight.
19:56Chef, I hate to do this.
19:58I'm like in a lot of pain.
20:00You do what you got to do.
20:01Maybe if I go chill real quick.
20:03I'm pretty sure Uri just went somewhere.
20:05Hopefully not medical.
20:07That would be-
20:08That would be s***.
20:09Less than ideal.
20:10That would be s***, actually.
20:12I don't want to go home.
20:18I'm here for a reason.
20:19I want to continue, and I want to give it 100% and give it the best.
20:22I'm really trying to decide my options here.
20:27This is a big blow, honestly.
20:30It's 30 minutes until dinner service, and with the red team back from a day on the water-
20:45Amanda, I want to do table 1, 2, 3, 4.
20:48Uri is back in the blue kitchen, but is still struggling.
20:52Ladies, line up, please.
20:53Let's go.
20:54Gentlemen, line up, please.
20:55Let's go.
20:59Okay, I've got some sad news.
21:02Shant had to go to the hospital, so he will not be continuing in the competition.
21:07Oh, my God.
21:09We wish him well.
21:10I'll send him a message again after service tonight and send him your very best, okay?
21:16But the competition, like all restaurants, will continue.
21:23Chef, may I take one second?
21:27I hurt my back very, very bad this morning.
21:29I pulled a nerve and it's shooting down my leg.
21:31Damn.
21:32I'm having a very hard time, like, standing on my feet.
21:35Actually, my leg is shaking right now.
21:36It's just- if I continue, I'm going to hurt myself more.
21:39That's number one.
21:40Wow.
21:41And number two is I don't want to be on the way of this amazing team of chefs.
21:47Are you declaring yourself unfit to continue?
21:51Unfortunately, yes, Chef.
21:52Unfortunately, yes, Chef.
21:54Young man, your health and welfare is my biggest concern.
21:58So let's take this opportunity and wish Uri all the very best, please.
22:09As a former softball player, I had to go out for a few weeks with an injury,
22:13and it felt like, I genuinely know how Uri's probably feeling.
22:17So I'm just really sad that he had to bow out.
22:20Thank you so much for the opportunity.
22:23Very best of luck.
22:24Guys, I love you.
22:24Thank you so much.
22:25Thank you, Chef.
22:29Damn, what a shame.
22:31I don't want to go home, but I really want to give my 100%, and I'm not able to.
22:38I came to America with $50 in my pocket, and just being here is an honor I will never forget.
22:47Blue team, we OK?
22:48Yes, Chef.
22:49Yeah?
22:49We may be down in the dumps, but sometimes you need to step up and get stronger
22:54and do yourself and Uri justice, right?
22:57Yes, Chef.
22:58Get on your stations.
22:59We're opening up in 10 minutes from now, guys, yes?
23:02After losing two chefs in one day, we have to win dinner tonight.
23:07There's no doubt in my mind.
23:08We cannot lose a third chef today.
23:12Marino.
23:13Yes, Chef.
23:13Open Hell's Kitchen, please.
23:14Let's go.
23:20For only the second time, Hell's Kitchen opens its doors to diners in Connecticut.
23:26Who's birthday is it?
23:27I don't believe that.
23:28Our present is we are not going to sing.
23:31And it's already the hottest reservation on the eastern seaboard.
23:35I want the lobster risotto.
23:36And I'll start with the scallops, and then I'll have the beef Wellington for my husband.
23:41Both kitchens will be cooking Chef Ramsay's signature menu.
23:44We got this.
23:45We're a team.
23:45We cross the finish line together.
23:47For a packed dining room, including NFL players Trey Hendrickson in the red kitchen
23:52and Matthew Judon in the blue kitchen.
23:54They're cooking tableside.
23:57Chef Ramsay has added a Calabrian prawn appetizer to tonight's menu.
24:01So I'm going to finish it off with the broth.
24:03Move up all the goodness right there.
24:05To be served tableside by Magali from the red team and Anthony on the blue team.
24:11Enjoy.
24:11Have a good dinner.
24:12Have a good luck.
24:13Go blue.
24:14Have a good dinner.
24:16Go blue.
24:18OK, ladies.
24:18Here we go.
24:19Four covers, table 35.
24:20Two seasoned, one flatbread, one risotto.
24:22Yes, Chef.
24:23Now, let's go.
24:24Good.
24:24Four minutes risotto.
24:25Heard.
24:26Lobster down.
24:27Lobster down, four minutes, heard.
24:29Hi, welcome.
24:30I didn't get to say hi.
24:31Thank you so much for joining us.
24:33Flatbread working?
24:34Chef, we didn't have any pepper in there.
24:35Flatbread working.
24:36Oh, flatbread.
24:37Yes, I heard, Chef.
24:39I feel like my team has it in the bag.
24:40I feel like we're great communicators.
24:42All right, off, pizza.
24:44Heard, pizza coming out.
24:45Walking Caesar.
24:46Got it.
24:47Walking lobster.
24:48Second lobster.
24:51Just slow down.
24:51Slow down.
24:52Just slow down.
24:53All of a sudden, I'm a little worried about Brittany.
24:57Thank you, Chef.
25:01Oh, s***.
25:02Hey, come here, ladies.
25:03Come here, come here.
25:05Just look at me.
25:06It's burnt to s***.
25:07Come on, a fresh one in there.
25:08Let's go.
25:09Yes, Chef.
25:10Right in the front, right?
25:11Right on right.
25:12Right here.
25:12Yep, perfect.
25:13Pizza's actually my wheelhouse, so first thought is, what a dumbass.
25:18Drive.
25:19Come on, drive.
25:19Let's go.
25:20OK.
25:22Thank you, Chef.
25:25Good.
25:26Serve it, please.
25:29With Brittany's flatbread no longer falling flat.
25:32That's really good.
25:33Let's go, ladies.
25:33Good job.
25:34Good job, you guys.
25:35Let's keep going.
25:35Good start.
25:36Over in the blue kitchen.
25:38OK, here we go.
25:38On order, four covers, table one.
25:40Two risotto, two scallop.
25:41Heard?
25:41Heard, Chef.
25:43The first ticket is in.
25:44And the pressure is on Egypt and Corbin on the fish station to deliver.
25:49Lobstertail in, out in four and a half minutes.
25:51Heard, four and a half.
25:52Thank you, Chef.
25:54You have pans there for your scallops.
25:55Drop it right in the middle.
25:57Corbin's waiting for me to lead him to everything.
26:00So I'm leading this station.
26:01Then it's on me to bring him up to my speed because the goal tonight is to get to that
26:05finished line of service.
26:06You can jump in if you want, bro.
26:08No, I know.
26:08I'm just, I'm waiting for four minutes out on risotto.
26:11Still have to communicate.
26:13Yeah, I just did.
26:14I literally just did.
26:15I didn't hear him.
26:16OK.
26:17We're in Hell's Kitchen.
26:18You need to be loud.
26:20Come on, get that in the middle.
26:21Get that butter melted.
26:23Little worried about Egypt and his ego being, like, too abrasive.
26:27Check him, check him.
26:28Check.
26:29I really want that.
26:29No, the ones that went in first.
26:30I know, I know.
26:31Clockwise, I get it.
26:33You need to show that you can be a leader.
26:35But he was just being cocky and rude and just sounding like an a**hole.
26:40How long?
26:41Minute and a half.
26:41We'll leave the window, Chef.
26:42Heard.
26:43Some scallops, yeah?
26:45Huh, yeah.
26:46My scallops were a little overcooked during the challenge today.
26:51But I'm very comfortable making scallops.
26:53Man, I love to cook sexy dishes.
26:55When I see a plate that looks absolutely beautiful and,
26:58oh, you just want to make love to it.
26:59That's sexy, man.
27:01Sex on a plate.
27:0210 seconds.
27:03I got lobster tails ready to walk when you are.
27:05Chef, walk lobster tails.
27:07Rizzo, head into the window, Chef.
27:09Lobster tail to the window.
27:10Scallops walking to the pass.
27:12Lobster tails drop.
27:16Oh, my gosh.
27:19Come on, blue team.
27:20There is no room for error.
27:22We got kicked out last night.
27:23I honestly, I don't get it.
27:34It's only 20 minutes into dinner service.
27:36Oh, my gosh.
27:37Oh, my gosh.
27:39Come on, blue team.
27:40I honestly, I don't get it.
27:43And Corbin and Egypt's first appetizers don't look very appetizing.
27:47It is absolutely solid.
27:50And then scallops overcooked.
27:53Just touch these.
27:54Over, Chef.
27:55It's over.
27:57Two more.
27:58We started.
27:58Guys, keep going.
27:59Don't stop.
28:00Keep cooking.
28:01Let's keep driving, gentlemen.
28:02Let's pick it up.
28:03Let's stay loud.
28:03Let's stay active.
28:05I'm starting to look for Egypt's power switch.
28:07I need to shut this voice box off.
28:09Risotto walking.
28:10Lobster tail walking.
28:11Sell that in 10 seconds.
28:1210 seconds on scallops.
28:14Risotto, two times.
28:15Walk into the window.
28:16Scallops, Chef.
28:20Service, please.
28:21With Corbin and Egypt correcting their first attempts,
28:25their first table is getting to enjoy the results.
28:28That sauce is so good.
28:29Both kitchens start pushing out appetizers at a reasonable pace.
28:33Beautifully cooked.
28:34Thank you, Chef.
28:35Risotto is amazing.
28:37Come on, guys.
28:38We got this.
28:38And the red team is the first to shift gears to entrees.
28:42Two covers, table 33.
28:43Two covers, table 31.
28:44Entree, two salmon, two New York strip.
28:46Let's go.
28:47Four minutes to the window.
28:48Yes, Chef.
28:50Four out.
28:51Two New York, two salmon.
28:55Got this.
28:56Yeah, I keep it moving.
28:57I have all the confidence in the world
28:58that we're going to rock this.
28:59Like, Megan's from Hawaii.
29:01If she can't do fish, we're screwed.
29:04You got your lentils for your salmon?
29:06Pull it back.
29:08Garnish is not ready.
29:10I got four on garnish.
29:12I dropped the ball.
29:13I forgot to drop the lentils in and heat them up.
29:15How long?
29:16Garnish is not ready.
29:1734.
29:19Hey, come here, you.
29:20Come here.
29:21So you're slowing down the salmon because her garnish is not ready.
29:24You need to tell her to wake up now.
29:26Yes, Chef.
29:27Now.
29:27Let's get it going.
29:28Yes, Chef.
29:28Got it.
29:29So now we're slowing down the cooking of the salmon,
29:32and we're slowing down the reheat of vegetables.
29:34How stupid does that sound?
29:35Really stupid, Chef.
29:38You got this.
29:38We've got this.
29:39While Megan and Hannah try to get on the same page in the blue kitchen.
29:43Four covers, table six.
29:44Entree, two salmon, two New York strip.
29:46Heard?
29:47The men are now moving on to entrees.
29:50Five out.
29:53I'm super stoked to rip Meat Station by myself.
29:55I've ran large brigades.
29:57I've ran small brigades.
29:59Two strip, two salmon, yeah?
30:00Yes, Chef.
30:01I'm trying to do everything that I can to be a leader.
30:03Pull this salmon out before they overcook.
30:05No, they're good.
30:06I pulled them off a long time ago.
30:08You're not the only chef here, bro.
30:09It's frustrating and **** having to deal with somebody like him.
30:12Salmon ready?
30:13Yes, Chef.
30:13I got two salmons coming to the path right now, Chef.
30:16Behind, salmon.
30:16Hot behind, salmon.
30:19What the **** is this guy doing?
30:21I'm not ready to walk it.
30:22Run done.
30:23How long?
30:24Egypt is just on his own **** island.
30:27Strip walking.
30:29Behind you with strip, Chef.
30:33Oh, it's overcooked.
30:37Oh, man.
30:39Hey, blue team, come here.
30:40Yes, Chef.
30:42Salmon is overcooked.
30:45And then I've got my New York strip that's undercooked.
30:48Start again.
30:49Yes, Chef.
30:51Meat and fish, get it to **** together and stop making stupid mistakes.
30:57I don't know if we're eating.
30:59Let's walk.
31:00Let's go.
31:00Salmon, strip, walk up to the path.
31:02Two salmon, two strip to the path, Chef.
31:03Okay.
31:08Send it, please, Chef.
31:09Yeah.
31:09While Egypt and Brandon bounce back after mistakes on fish and meat.
31:13It cooked perfectly.
31:15Good job, blue team.
31:16We got to communicate still, Jen.
31:18Egypt is definitely too much in the kitchen.
31:21It sucks.
31:23Over in the red kitchen, the team is waiting on.
31:26Hannah, how's your garnish doing?
31:27Got 30 seconds, Chef.
31:28Chef Ramsay's saying I'm slow.
31:30Let's prove to him that I'm not slow.
31:31So I'm just going to push it until the end of service.
31:34Walking garnish.
31:35I'm ready.
31:35I'm ready.
31:36Two New Yorks walking, guys.
31:37Two New Yorks walking.
31:39Chef, I'm on your left.
31:39Hot pan, salmon.
31:40Chef, garnish behind you.
31:46Oh, man.
31:48Beautifully done.
31:51Oh, my God.
31:52Ramsay Jacques approves?
31:54Absolutely.
31:54On order.
31:55Three colors.
31:56Chef table.
31:56VVIP.
31:57One New York strip.
31:58One Wellington.
31:58One lamb.
32:01Come on, blue team.
32:03One New York.
32:03One Wellington.
32:04One lamb.
32:05I need 10 minutes.
32:06That's you.
32:06Heard.
32:0610 minutes.
32:07He's meat heavy here.
32:08Get over there and help Brandon, will you?
32:10Yes, Chef.
32:11Go.
32:12He just said go help Brandon?
32:13Right now.
32:15Having Corbin stand there like a statue next to me,
32:18passing his towel back and forth between his hands,
32:20which is extremely frustrating.
32:22Walk in one minute.
32:23Heard.
32:28Corbin.
32:29Yes, Chef.
32:29You're standing there like the statue of liberty.
32:32Yes, Chef.
32:33You've got to talk.
32:34You've got to communicate.
32:34Yes, Chef.
32:35Let's go.
32:36Let's go.
32:37Walk it.
32:37Walking right behind.
32:39I got garnish here.
32:40Wellington.
32:41I got fries here for New York strip.
32:42Walking right now.
32:43Walking lamb now.
32:45Come on.
32:46In and out.
32:47Chef.
32:52Hey.
32:52Hey, come here.
32:53Come here.
32:54Come here.
33:00You asked for 10 minutes, and it's still raw.
33:04One of the sack leaders in the kitchen.
33:08Right now, I'd love to sack you all.
33:18It's almost two hours into dinner service.
33:21You asked for 10 minutes, and it's still raw.
33:24And Brandon's raw lamb for NFL star Matthew Judon.
33:27Right now, I'd love to sack you all.
33:30Has Chef Ramsay calling an audible.
33:33First of all, apologize.
33:34Now, all of you.
33:37I apologize, guys.
33:38Sorry about that, guys.
33:39I got one cut up right behind.
33:41Brandon, on day two, you'd maybe think
33:43you're ready for a station solo, and you're not.
33:46Snap out of it, bro.
33:47How long on lamb?
33:49Matt and Brad haven't eaten yet.
33:52Six minutes out.
33:53It smells good in here, though.
33:55That smells good.
33:56Lamb.
33:57Walk the lamb.
33:58Walk the lamb now.
33:59Walking lamb now.
34:00Lamb to the pass, Chef.
34:08Serve that, please, James.
34:09We just apologize, please.
34:10Straight away.
34:12Come on, Brandon.
34:12Bounce back.
34:13You got this.
34:13All right, bounce back.
34:14Bounce back.
34:14Still be loud.
34:15Still be vocal.
34:16Now, this lamb.
34:19Let's communicate, gentlemen.
34:21Keep the momentum.
34:22With the blue team finally getting
34:23into some sort of a groove.
34:25Walking New York.
34:26Behind cut.
34:27All right, garnish walking.
34:29Both teams of head chefs are going full steam
34:31ahead on their final tickets.
34:33I'm going to nail it.
34:35I'm laser focused on my brigade.
34:37Four minutes out.
34:38Four minutes.
34:39And I'm going to try to lead the girls.
34:41You got one garnish.
34:42Into more wins and more wins.
34:45You will strip cook beautifully.
34:46Thank you, Chef.
34:47Don't dare go down now.
34:48Thank you, Chef.
34:48Let's go.
34:49Good job, guys.
34:50Keep it up.
34:51Wouldn't be here if I wasn't giving my 300%.
34:54Beautifully cooked again.
34:55Lula, she can cook that girl.
35:01Alley walking.
35:02Two strips coming to the window.
35:06Service, please.
35:07Come on, guys.
35:08We got this.
35:08Finish strong.
35:10Salmon on your right.
35:11In between the two.
35:14Send it.
35:14Let's go.
35:15Good job, ladies.
35:17Maybe the best fish we've ever had.
35:18No offense.
35:22I've never used one of these.
35:23I'm really sorry.
35:26First of all, both teams completed service.
35:33Yes, there were some positives.
35:36But there were some negatives.
35:40Even though I stressed the importance of communication,
35:43it was still the cause of multiple mistakes tonight.
35:47Now, there can only be one winning team.
35:52And that team is...
35:55...the red team.
35:59Ladies, congratulations.
36:01Solid service.
36:05Blue team, think long and hard about everything that's happened.
36:10And then come back to me with the names of two chefs
36:15that you think you'd be stronger without.
36:20Fight for your spot.
36:21Off you go.
36:22Yes, chef.
36:23Ladies, good job.
36:24Thank you, chef.
36:26Man, **** me, dude.
36:28Guys, guys, guys.
36:29Who won tonight?
36:30Red team.
36:31Come on, man.
36:32Don't rub it in.
36:33They lost two today.
36:34They're gonna lose one more, man.
36:35Come on, man.
36:36Uh, outside?
36:37Yeah.
36:38Three people.
36:39Three people in one day.
36:40It's gotta be like a **** record or something.
36:45I'm just gonna put fish station.
36:49Zane, you know, there was a lot of mistakes in fish.
36:53You know, that was kind of the catalyst for the beginning of the night.
36:55On top of that, I think leaving like enough empty air for everybody to communicate
37:00is just as important as, you know, screaming at the other people on each station.
37:04I am aggressive on a station, as obviously everybody can tell.
37:07For sure.
37:07You know, my team is big on reminding me.
37:10He's just **** annoying.
37:11Oh, he's so loud.
37:12Oh, he's so unnecessary.
37:13But you heard my voice.
37:15If you get the opportunity to come here, you don't shrink.
37:18You don't get quiet.
37:20I'll say because of the lamb.
37:25And then second would be Egypt.
37:29Salmon was overcooked.
37:30And then you out of nowhere, I'm walking salmon.
37:33Joe and I looked at each other sideways and we're like, what the **** is going on?
37:37Coming to the path right now, chef.
37:38Behind, salmon, behind.
37:40Salmon.
37:41What the ****?
37:42I definitely think Egypt deserves to go home.
37:44He clearly can't work very well with other people.
37:48It's too much.
37:49It's too much.
37:50You could have easily said pull back.
37:52In that moment, you didn't.
37:54And Corbin, I look over and you're just standing there, bro.
37:58Corbin, you stood there like a **** statue.
38:01Corbin.
38:01Yes, chef.
38:02You're standing there like the statue of **** liberty.
38:06If you're gonna do nothing, go the **** home.
38:09I'll say Brandon.
38:12I thought you were gonna blow steaks out of the water.
38:15I don't know what happened.
38:17I felt like you started to retreat a little bit.
38:19You had one fish.
38:21I was doubling and tripling all of your stuff.
38:23Brandon got pummeled on meat tonight.
38:26Raw lamb's certainly not gonna do it in Gordon Ramsay's kitchen.
38:30It's hard.
38:30I mean, it really is.
38:47So,
38:58Blue Team, have you reached a consensus?
39:01Yes, chef.
39:02Kyle, Blue Team's first nomination and why?
39:07Egypt.
39:09I think it really comes down to being super extra with the ego.
39:14He has a crazy ego.
39:15Yes, chef.
39:16Fish station fell apart.
39:18Lobster, salmon, over, under.
39:21Blue Team's second domination.
39:26Corbin, chef, fish station tonight wasn't together.
39:31Corbin, Egypt, step forward, please.
39:39Corbin, tough night.
39:42What happened?
39:42From the get-go, I was on fish with Egypt.
39:46And I tried to communicate with him as best as I could.
39:49He kind of shut me out.
39:51And no matter-
39:51Shut you out?
39:52Correct, chef.
39:53It was like talking to a brick wall.
39:56What? Egypt, is that correct?
39:58You stand there and shrink down and whisper to my ear,
40:02what do you need, what do you need, what do you need?
40:04You know, with the ego thing,
40:05he thinks he can handle everything without anybody's help.
40:10Loud voice doesn't mean you have an ego.
40:11Corbin, why do you deserve to stay in Hell's Kitchen?
40:14I deserve to stay in Hell's Kitchen
40:16because I'm incredibly hardworking.
40:17I'm resilient.
40:18Egypt.
40:19I'm here to win, and I'm here to show you what I can do.
40:21The fish station doesn't define me tonight, chef.
40:24The person leaving Hell's Kitchen is...
40:42Corbin.
40:46Tonight, you were so disconnected.
40:49You are not ready to be my head chef.
40:51Give me your jacket, please.
40:52Yes, chef.
40:57It's been a pleasure.
41:03Walking in here, I definitely thought
41:05I would stick around much longer.
41:07I think part of the reason why I'm standing here right now
41:09is because some of Egypt's mistakes reflected onto me.
41:14Get back in line.
41:18Blue team, get your **** together
41:20because the chips are down, and you are dwindling.
41:25Get out of here.
41:26My team has done a tremendous job
41:28of making me feel like an outsider.
41:31One of these things don't belong here,
41:33and then one of those things is me.
41:35That sucked.
41:36Egypt has an ego.
41:37Everybody on the team's noticed it,
41:39and we're all kind of like toning down a little bit.
41:43Ladies, the bar's closed.
41:45**** off.
41:46The boys are a hot mess.
41:48They're losing teammates left and right.
41:50I'm not quite sure if they're even going to make it to the next challenge.
41:56Corbin may be tall in stature,
41:58but tonight, he was short on talent.
42:05Next time on Hell's Kitchen, head chefs only.
42:08Eight versus six.
42:09With the blue team's roster dwindling.
42:11Ladies, who would like to volunteer?
42:13Who will Chef Ramsay select?
42:17Please, join the blue team.
42:20Guys, don't be quiet.
42:21Come on, talk to each other.
42:23I am ready to take charge of the kitchen.
42:25Will the new boss in blue...
42:27We appreciate you.
42:27Yeah.
42:28I will take these notes.
42:29Thank you, MVP of the challenge.
42:31Be the glue they needed.
42:32There's nothing for you to just move out of the way.
42:34You should be at the pass.
42:35You should be at the pass.
42:36Or...
42:37Get a **** grip.
42:38Is it a decision that Chef Ramsay...
42:41We've come from **** back to worse.
42:43...will regret?
42:44Shut the **** up.
42:45You want people to speak or you want people to shut up?
42:47Make up your **** mind.
42:48Find out next time on Hell's Kitchen.
42:52Crime Scene Kitchen is open.
42:53Help solve TV's tastiest crimes.
42:55All new next on FOX.