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00:00Previously, on Hell's Kitchen...
00:02Rise and shine.
00:03The head chefs woke up to a tidal wave of seafood.
00:06Don't hurt yourself, okay?
00:08Unfortunately, the morning delivery...
00:10When I carried one of those boxes, like, right here,
00:12I still feel it.
00:13...took its toll on Chant and Uri.
00:16My whole left side, like, numbs.
00:19In the Seafood Tower Challenge...
00:21This is shellfish. Make sure it's right.
00:23...Brandon and Egypt butted heads.
00:25Brandon seems a little full of himself.
00:28Full of himself.
00:29Want to make him sweat a little bit.
00:31At judging, the women took an early lead.
00:34Well done, Brittany.
00:35Yes, sir!
00:36Whoo!
00:37Point goes to Wit.
00:39Until Kyle's deep-fried crab came along.
00:42Problem with this dish is that I can't give it two points.
00:44But Corbin's scallops were...
00:46Overcooked.
00:47...which opened the door for Anne-Marie
00:49to clinch the victory.
00:51Well done.
00:52I won it for the red team!
00:55The challenge loss wasn't the only thing
00:57the blue team had to contend with.
00:59You want to go to the hospital?
01:00Most definitely.
01:01As Chant's shoulder and Uri's back
01:03took them out of the competition.
01:06At dinner service, while Brittany's flatbread...
01:09It's burnt to...
01:10...got the red kitchen off to a bad start.
01:12I'm gonna...nail it.
01:14Lulu, she can cook that girl.
01:15...Lulu turned the tide.
01:17New York strip cooked beautifully.
01:18Thank you, chef.
01:19Don't dare go down now.
01:20In the blue kitchen...
01:21The ones that went in first
01:23that I could see across the...
01:24Clockwise, I get it.
01:25...Egypt's pushiness...
01:26I'm starting to look for Egypt's power switch.
01:28...Brandon's lamb...
01:29You asked for ten minutes,
01:31and it's still...raw.
01:32Snap out of it, bro.
01:33...and Corbin's inactivity...
01:35Corbin, you're standing there
01:36like the Statue of...liberty.
01:38...lost the dinner service for the men.
01:40They lost two today.
01:41They're gonna lose one more.
01:42At elimination, the blue team nominated...
01:44Egypt.
01:45...Anne...
01:46Corbin.
01:47...but it was ultimately...
01:48Corbin.
01:49...whose chances of becoming head chef
01:51at Hell's Kitchen Foxwoods Resort Casino
01:53went down in flames.
01:55And now, the continuation of Hell's Kitchen.
01:58Just figuring this whole...thing out, dude.
02:00It's getting really...hard.
02:01Egypt is definitely too much in the kitchen.
02:04I'm worried about him.
02:05As somebody who can bring the team down,
02:07we're all head chefs, but, you know, he's over the top,
02:10he's got a big ego,
02:11and that's not a sign of a head chef.
02:13Honestly, I like to hear voices in the kitchen.
02:16All right, we need to crawl before we can walk.
02:18Mm-hmm.
02:19All right, so, like, you want us to be 200%?
02:22No, I'm...
02:23I need to work a station.
02:24I'm not gonna be at...200%
02:27and...everything up
02:28if I can't put it together in my head.
02:31This is Hell's Kitchen.
02:33That's Chef Gordon...Ramsay.
02:36You don't shrink into a turtle in the kitchen.
02:38Come on.
02:39I have no problem toning that...down,
02:41but if you guys can amp up a little bit,
02:44I would greatly appreciate it.
02:46You know, tensions are high, but, I mean,
02:48it's getting real.
02:49We lost three people today in one day.
02:51We need to win this challenge tomorrow.
03:03Rise and shine.
03:04Good morning.
03:06All of you, listen carefully.
03:08As talented head chefs,
03:09it is our job to stay on top of the latest trends.
03:13Today, we're gonna be concentrating
03:15on one of the hottest culinary trends on the planet.
03:20It's pickling.
03:22Ooh!
03:24As you can see, at my restaurant, Lucky Cats,
03:27we've got a beautiful 72-hour braised short rib
03:31and a bao served with a light pickled baby gem salad.
03:36Now, to find out what ingredients you're gonna be using,
03:39we'll be using another great trend
03:42from the world of sports.
03:44Oh, my goodness.
03:46That's right.
03:47Pickleball.
03:48Pickleball.
03:49Pickleball.
03:53Yes!
03:54Yes!
03:55Yes!
03:56Yes!
03:58OK, pickle and pickleball, that makes sense.
04:01It's, like, literally my favourite sport right now.
04:04Now, before we play pickle,
04:06we've got to get ourselves out of a pickle.
04:10We need a talented head chef from the red team
04:13to join the blue team and even up the teams.
04:16Ladies, who would like to volunteer?
04:19That was up quick.
04:20Wow.
04:21Love that.
04:22The fastest hand was Lulu.
04:26Yes, chef.
04:27Please, join the blue team.
04:28Come on, give her some love, guys.
04:30Lulu has been losing a lot,
04:32so I think it's an opportunity for me to show up
04:34and, like, change the pace.
04:36I think that Chef Ramsay's putting a challenge in front of me
04:39and I'm up for it.
04:41Now that we've got that sorted, let's play pickle.
04:44Anne-Marie, please step up first.
04:48Give her some love, ladies.
04:50Come on, let's go.
04:52In today's pickleball challenge,
04:54a member from one team will hit a ball
04:57into the barrel of the ingredient they would like to pickle.
05:01Yes!
05:03So you're going to be pickling an apple.
05:05They must then name one chef from the other team
05:08who they want to go up against.
05:10Let's do Joe.
05:11Joe.
05:12Come on, Joe, let's go, let's go!
05:13Who will hit a ball into the barrel of the protein
05:16they want to pair with the ingredient.
05:19God!
05:20And you'll be pickling apples.
05:22Strange combination.
05:23You know, I pickle apples all the time,
05:25so I'm feeling good about this.
05:27Lulu.
05:28Yes, chef.
05:29Step up, please.
05:30Let's go, Lulu.
05:31Off you go.
05:32You're an athlete, come on.
05:34Brussels.
05:35Oh, Brussels sprouts.
05:36I'm going to pick Amanda.
05:38Wow.
05:39Let's go, Amanda!
05:42Amanda, what's the dream protein?
05:44I'm going to hope for pork chop, chef.
05:48Oh, ****!
05:49Oh!
05:50That is not what I was going for.
05:53Next up, Magali and Brandon will pickle beets with pork chop.
05:58Pork chop, yes!
06:00Egypt and Megan score pineapple and salmon.
06:03Tough one.
06:04I'll take it.
06:05Anthony and Brittany will cook up carrots and mahi-mahi.
06:09Wow, mahi-mahi.
06:10That's good.
06:11Wit and Michael land blueberries and prawns.
06:15All right.
06:16That'll be interesting.
06:17That's going to be a challenge, but you got it.
06:19Yeah, I think I can figure it out.
06:20And last up, Hannah and Kyle hit okra and...
06:24****!
06:26That just missed James by a millimeter.
06:28I'm sorry, chef.
06:29You don't like him?
06:30I don't play many sports, chef.
06:32Oh!
06:35I was watching everybody, and I was like,
06:36oh, how hard could it be, you know?
06:40****!
06:41I'm literally the worst one.
06:42Come on, you got this.
06:43You got this.
06:44Come on.
06:45There you go.
06:47Yes!
06:48Oh!
06:51Come on, girl!
06:52Bend and snap, Kyle!
06:53Bend and snap, baby!
06:54Let's go, Kyle!
06:55Let's go, Kyle!
06:56Kyle!
06:57Kyle!
06:58Kyle!
06:59Kyle!
07:00Kyle!
07:01Kyle!
07:02Kyle!
07:03Kyle!
07:04Kyle!
07:05Kyle!
07:08Duck breast.
07:09All right!
07:10All right.
07:11That's a good combo.
07:14I'd rather be the worst at pickleball
07:15than the worst in the kitchen.
07:17Your 45 minutes start now.
07:19Off you go, guys.
07:20To achieve a proper pickling, the chefs
07:22will need to soak their ingredient
07:24in an acidic solution, which will change
07:26both the flavor and texture.
07:28What's the first thing y'all are getting on?
07:29My pickling liquid.
07:30And then must incorporate their pickled
07:32ingredient into their dish.
07:34You should taste what you're pickling
07:35to make sure you're not going too sweet
07:37or too sour with it.
07:38Megan, what other spices would you
07:39put in besides ginger?
07:41Tarragon.
07:42Coffee.
07:43I've never pickled apple before,
07:44which is a little bit challenging,
07:45working with these vinegars that I have
07:47never seen, heard of, or used.
07:49Miso sauce, you said you mix one to one?
07:51One is sweeter.
07:52White is always sweeter.
07:53White is typically used for glazes.
07:55I'm hoping Amory, because it's one team, one dream.
07:57I know exactly what works with salmon.
07:59I know exactly what works with pickling.
08:01If you guys got proteins, they need
08:02to go down soon, yeah?
08:03Yeah.
08:05I'm using the sester if anybody needs it.
08:09Anybody using the mandolin?
08:14The blue kitchen is quiet.
08:19And that makes me nervous.
08:21Guys, don't be quiet.
08:22Come on, talk to each other.
08:23Heard, heard, heard.
08:24I'm going to tell you right now,
08:25that's how Red won.
08:26We talked to each other all the time.
08:28We appreciate you, Lulu.
08:29Yeah, I would take these notes.
08:31Heard.
08:32Lulu has a voice, which is a good thing.
08:35Let's win.
08:36Let's do it.
08:37Funny that she comes in and does the same thing
08:40I was doing the night prior.
08:41We got to communicate still, Jen.
08:43Come on, get that butter melted.
08:45Let's stay loud, let's stay active.
08:47Everybody is rallying around her.
08:51Make it perfect.
08:52Heard that.
08:53Thank you, Lulu, MVP of the challenge.
08:55Everybody locked in on what they're doing?
09:01You pull that off for me, Meg?
09:03Got you, yep.
09:04I have to make a dish with prawns and pickled blueberries.
09:06Probably the hardest combination in this whole challenge.
09:09But I'll make it work.
09:10I always make it work.
09:11I'm going to pickle these blueberries,
09:13and I'm going to puree some for Gastrique.
09:15Oh, that sounds really good.
09:16I'm not worried about cooking against Michael.
09:18I'm not worried about cooking against anybody's competition.
09:22Going good, Michael?
09:24Just trying to figure out what I want to put
09:25in this green tomatillo puree.
09:27Blueberries and prawns.
09:28I have no f***ing clue what I'm going to make with this.
09:31I'm going to add a little bit of potato to this tomatillo.
09:34Potato?
09:35Yeah, just a little bit to give it some body.
09:37Don't add potato if it's not relevant.
09:39Michael's struggling a little bit.
09:40He doesn't have quite the idea of how to pull these things together.
09:43I mean, I'm trying to help him.
09:45I would add more of that puree now,
09:47so it can kind of hang out in that.
09:49Ladies, 10 minutes.
09:51Yes, Chef.
09:54I'm going to try something completely f***ing different
09:56that I've never done before.
09:57I got to work with Brussels sprouts.
09:59I want to do a kimchi-inspired pickle.
10:01Kimchi is made with cabbage,
10:02and Brussels sprouts have that cabbage flavor to them.
10:05Oh, f***, that's good.
10:07Coming up to the last five minutes, guys, yes?
10:09Heard, Chef.
10:10Let's f***ing go.
10:11Let's get out of this kitchen.
10:12Let's do it, guys. Let's do it.
10:13Come on, red team.
10:1660 seconds to go.
10:17Come on. Come on, Amanda.
10:18Yes, Chef.
10:19Bring it home.
10:20Who needs help? Who needs help? I got time.
10:21Walking behind.
10:22Let's go, go, go. Push it.
10:23Let's go. Let's go.
10:243, 2, 1.
10:27Well done.
10:28Oh, boy.
10:30Well done.
10:31I'm looking at the plate.
10:32My heart drops.
10:34Good. Well done.
10:36I forgot the f***ing pickle.
10:38Let's put the pickle on the plate.
10:40F***.
10:41What'd you forget?
10:42She forgot her pickle.
10:43I'm so sorry, you guys.
10:45It's okay. We all mess up.
10:53Everybody happy with their dishes?
10:55Yes, Chef.
10:56Good.
10:57I've brought in a very, very dear friend of mine.
11:00He's received multiple Michelin stars,
11:03multiple James Beard awards.
11:06He's the executive chef of Blue Hill at Stone Barns.
11:10Please welcome Chef Dan Barber.
11:14Come on.
11:15Yeah.
11:17I'm flipping out.
11:19This guy is an icon.
11:20This guy's a legend.
11:21It's nuts.
11:22So nice to see you.
11:23Good to be here.
11:24And welcome to Hell's Kitchen.
11:26You're dressed brilliantly.
11:27Maybe you can stay for service and come back tomorrow night.
11:29I was hoping for an invite.
11:30I would love that.
11:31On the back of last night's service,
11:33I may need your help.
11:34How was service your end last night?
11:36Terrible.
11:37Terrible.
11:38Oh, jeez.
11:39Glad to be here and out of the kitchen.
11:41Thank you for having me.
11:42Now, listen carefully.
11:43Chef Dan will be judging your dishes head-to-head.
11:46Let's start with Lulu.
11:49Lulu and Amanda, let's go.
11:52Chef, this combination was brussel sprouts and sole.
11:55Whoa.
11:56Yeah.
11:57I've never done that combination before.
11:59Amanda, please describe your dish to Chef.
12:03I used the brussel sprouts to make a kimchi-style pickle,
12:07and I used that pickling liquid to do a gastrique.
12:10And where's the pickled sprouts?
12:14I forgot them on my station, Chef.
12:16What?
12:17Yeah, Chef.
12:18Put it on there.
12:20You forgot?
12:21Yes, Chef.
12:22Whoa, whoa, whoa, whoa.
12:23I forgot a key element to my plate.
12:26That's good, and I know better.
12:32Lulu, please describe your dish to Chef.
12:34My pickles are the brussels,
12:36and I did them in my traditional Mexican way
12:39with some lime juice and tarragon vinegar.
12:41Whoa.
12:42I could eat that all day long.
12:44I love the lightness of the broth.
12:46I think it marries perfectly with the fish.
12:49Got to give the point to Lulu.
12:50Great job.
12:51Lulu, well done.
12:52Thank you, Chef.
12:53Amazing.
12:54Lulu.
12:56Whoo!
12:58Lulu, welcome to the blue squad.
13:00You feel me?
13:02Okay, up next, Anne-Marie versus Joe.
13:04Please step forward.
13:06Let's go, girl.
13:07This is a combination of apple and cod.
13:10Anne-Marie, let's start with you.
13:12Describe your dish to Chef, and what's the pickling element?
13:14I did a red and white miso-marinated cod
13:17with apples using honey yuzu vinegar.
13:21Wow.
13:23Okay.
13:24I really don't like miso-marinated cod,
13:26and this is one of the nicest I've ever had,
13:29and I've had a lot of them.
13:30You've marinated this perfectly.
13:32It's very hard to do, and it's awesome.
13:34Really exceptional.
13:35Good start.
13:36Joe, please describe the dish.
13:38So I have a herb-crusted cod with honey yuzu,
13:41pickled Granny Smith apple, and a sun-chilled crema.
13:47Cod's perfectly cooked, man.
13:48Crema, it's very light.
13:50It's cream, but it's beautiful.
13:52Reminds me of Joel Robuchon in his days.
13:55Yeah.
13:56Where he used to work.
13:57Dan Barber's saying that my food reminded him of Robuchon.
14:01Doesn't get any better than that.
14:02Two fascinating dishes.
14:06Chef, I have to give a point to each team.
14:08I think they deserve it.
14:09Thank you, Chef.
14:10Really good job.
14:11Thank you so much.
14:12Thank you, Chef.
14:15Up next, it's Kyle,
14:16who will try to build on the blue team's lead
14:18with his miso tamarind duck breast with pickled okra.
14:21Nicely pickled.
14:22Mm-hmm.
14:23Spicy?
14:24Not too sweet.
14:25We get a little spice.
14:26While Hannah tries to keep the red team close with her.
14:28Kumquat and pickled okra relish.
14:30Braised duck and sweet potato croquette.
14:32It's very creative.
14:34Definitely a point for both.
14:36Well done, Kyle and Hannah.
14:38Next, it's Megan,
14:39who aims to impress with her salmon and pickled pineapple.
14:43I think the salmon and the pickling is beautiful.
14:45I love the combination.
14:46Thank you, Chef.
14:47Which Egypt tries to outdo.
14:49The pickled pineapple, coconut milk,
14:50it's delicious.
14:51With the point going...
14:53Slightly to Egypt's side.
14:54Yeah!
14:55Come on, blue, let's go!
14:57Down by two,
14:58it's up to Wit to keep the red team alive
15:00with her take on prawns and pickled blueberries.
15:03Very hard combination,
15:04and what you did is beautiful.
15:06While Michael's prawns and pickled blueberry dish
15:09leaves Dan with a question.
15:11Why'd you leave the shells on?
15:13Left the shells on to contain some of the juiciness
15:16of the prawns themselves.
15:17If you're gonna leave the shells on,
15:18you can't cover them,
15:19because then we have to scrape off your garnish
15:22to then go back and peel the shrimp.
15:25I'm giving the point to Whitney.
15:26Well done.
15:27Hands down.
15:28Well done.
15:29Next, Brittany looks to even the score for the red team
15:32versus Anthony,
15:33who presents his mahi-mahi with pickled carrots.
15:37I heard him chewing, crunching down.
15:39You know, they're called horse carrots,
15:40and if someone at your table is chewing a carrot
15:42and you start hearing a horse,
15:43you got the wrong cooking method for the carrots.
15:46Anthony's crunchy carrots create an opening
15:49for Brittany's mahi fish cake.
15:51I love the creativity.
15:54I'm giving the nod to you.
15:55Brittany, congratulations.
15:57We are tied.
15:58Good job, Brittany.
15:59It comes down to the final tasting.
16:01Magali versus Brandon.
16:03Let's go.
16:04Let's go, B.
16:07Uh, first of all, holy s***.
16:11Um, pork and, uh, sorry, cornmeal fried pork chop.
16:15Uh, lots of mustard seed, bay, fresh dill
16:18at the end of the pickling process to kind of preserve that.
16:22I think this is near a home run.
16:25The sauce is really nicely balanced,
16:27and the pickles add to it.
16:29It's a festival, man.
16:30You got your work cut out for you here.
16:32Magali, please describe the dish to Chef.
16:35I pickled the red beet with pomegranate vinegar,
16:38pickling spices, and a little bit of kumquat.
16:40And then this is your chop?
16:42Yes.
16:43Nice job.
16:44Take your dishes back. Well done.
16:46Good job, man. Good job.
16:48Beautiful.
16:49Now, does the final point go to Magali,
16:52or does the final point go to Brandon?
16:57Brandon on the blue team.
16:59Whoo!
17:03That's far and away the best dish today.
17:06All of you, join me in giving this amazing chef
17:09a big round of applause. Thank you.
17:12Thank you, everybody.
17:14Thank you, Chef.
17:16Now, the East Coast is well known for its famous islands.
17:21There's Nantucket, Martha's Vineyard, Fire Island.
17:25But for you, the blue team,
17:28you'll have an island all to yourselves.
17:32Yes, Chef. Wow.
17:34That's right, Grace Island.
17:36It's a private, one-of-a-kind island.
17:39You'll be staying overnight in an 11-bedroom luxury mansion.
17:44You guys excited? Yes, Chef.
17:47The red team are on your way to Long Table Farm.
17:50They have 15 tonnes of cow manure...
17:54Oh, no. ...that needs processing.
17:56I have no idea how you repurpose cow s***,
17:59but however wit, does the owner of the punishment pass?
18:03Will it be living it up like a piggy s***
18:06or repurposing 15 tonnes of it?
18:09Take your time. You've got a moment.
18:11I don't need any time. I'm using it.
18:13You're using the pass. I'm using it.
18:15You now have to select one member from the blue team
18:17that will be heading to the farm
18:19to repurpose cow manure.
18:21Oh, that's a lot of cow s***,
18:22so I think they need a big guy to help,
18:24so I'm going to choose Egypt.
18:26Egypt, get over to the red team
18:28and start thinking how to repurpose cow s***.
18:31I knew Horvathia was going to pick me.
18:33I mean, they all thought it.
18:34I haven't been really meshing with my team.
18:36Yo, savage.
18:38Head off into the dorms. Oh, man.
18:43Whoo!
18:45After losing challenge after challenge,
18:47we finally did it. We finally got a victory.
18:53I am so excited.
18:55We were going to a private island.
18:57I would love to have my own island. I'm extra.
18:59Let's go, blue team!
19:00I'm big and extra, so that's definitely big,
19:02and it's definitely extra.
19:04Oh, my God.
19:05That f***ing view.
19:10It is so nice out.
19:12This is beautiful, man. Look at that.
19:14Pretty exceptional.
19:15I would give everything to have my wife here.
19:17Yeah. Yeah.
19:19This is so comfy.
19:20You look like it.
19:21So comfy.
19:22I'm going to come sit beside you, honey.
19:24Please. I mean, don't get comfortable, red team.
19:27I'm enjoying myself.
19:29I'm getting to know the blue team a little better.
19:31Red wine, you know, I got to represent.
19:33Always, always got to represent that red.
19:35That was your white glass.
19:36My steel glass. Thank you.
19:38Being in the dorms and under pressure in the competitions,
19:41it's very stressful,
19:42but Kyle is, like, the one that I can talk to.
19:44Just put a little in there.
19:45He gives it right back.
19:46I mean, Kyle, Kyle's just a ham.
19:48I love Kyle.
19:49Me, myself, and my seven chins.
19:51That's what this is called.
19:56I'm really excited to have you guys here today.
19:58We have a ton of work.
20:00Removing five months' worth of manure
20:03so that we can make it into compost.
20:05Oh, man.
20:07I really don't like what I'm smelling right now.
20:10This is really gross.
20:11Oh, my gosh.
20:13It's like quicksand.
20:15You can drop down at any minute.
20:17Be careful. Don't slip. Please don't slip.
20:19I'm not gonna slip. Oh, f*** no. I'm not gonna.
20:22You're starting to smell it now.
20:24The smell, it makes your eyes water.
20:27Ah!
20:29It is heavy.
20:30Yeah, we're not losing again.
20:31Absolutely not.
20:35I really need some water. Can I get some water, please?
20:39Whew.
20:42I see Amanda, but something's for sure wrong.
20:45Three, four, five. Let it out now.
20:47Oh.
20:49Keep a steady breath. Keep a steady breath. Don't move.
20:51Amanda's down.
20:53I immediately jump behind her.
20:55I'm not sure what's going on.
20:57Ready? Ten seconds in. Watch.
20:59One, two, three, four, five.
21:09Trust me, please. Ready?
21:11Ten seconds in. Watch. Deep breath.
21:13I'm right here. I got you, okay?
21:15Ten seconds in. Ready? Everyone together.
21:17Ten seconds in. Ready?
21:19One, two, three, four, five,
21:21six, seven, eight, nine, ten.
21:24Ah.
21:26Okay. Control your breath. You got it. You're good.
21:29Feel the breeze? Hear the birds, baby?
21:31Yeah. Yeah, look at us. We're out in nature.
21:33I'm just gonna lean on you for a minute.
21:35Hey, I got your back. All right, cool.
21:37I realize we really work well as a team,
21:39not only in the kitchen, but outside of the kitchen.
21:42Big up on pushing through through the punishment, though.
21:44Yeah. Oh, yeah.
21:46What doesn't kill you makes you...smellier?
21:49Not going down in the...
21:51Mm-mm.
21:58With the blue team and Wit back from their private island...
22:02And let's go.
22:04...both teams gear up for tonight's dinner service.
22:07Put ice on it, too. You got your white wine already?
22:09I have a bottle of white wine here, yeah,
22:11but I'll take another one.
22:15Marino, open Hell's Kitchen, please. Let's go.
22:18Move.
22:27Once again, Hell's Kitchen opens
22:29with the most sought-after reservation on the East Coast.
22:32I'm so excited.
22:34As the diners browse the menu with growling stomachs.
22:37Oh, it looks amazing.
22:39Tonight, both teams will be hosting chef's tables.
22:41In the red kitchen, three-time Olympic gold medalist
22:44and the first player to be signed in the WNBA,
22:47Cheryl Swoopes. Hi!
22:49And in the blue kitchen, Super Bowl champion Vernon Davis.
22:52Here we go, here we go.
22:54Let's go. Gentlemen, here we go.
22:56Four covers, table two.
22:58Two carbonara, two scallops, entree, one halibut,
23:00two duck, one wellington.
23:02Let's go. Dining, two carbonara.
23:04I feel like my team just doesn't trust me.
23:06I'm really eager to, you know, prove myself on apps.
23:09I can get the team off to a really strong start.
23:12Tighter.
23:13Finish with parmesan.
23:15Back, peas in.
23:19I just look at Egypt.
23:21He's doing, like, every single step wrong.
23:23Pasta's getting curdled up.
23:25I want to tell him what to do and I want to jump over there,
23:28but I'm trying to not step on the toes.
23:30Carbonara walking to the window.
23:32Carbonara to your left, chef.
23:36F*** me.
23:38What's the next pickup?
23:40Oh, f*** now. All of you, come here.
23:42Blue table. Just taste that, will you?
23:45Hurry up, taste it. Get a fork, get a f***ing spoon.
23:48Taste it.
23:50It's curdled.
23:52Blue team. Yes, chef.
23:54What is that? Curdled.
23:56It's curdled, chef.
23:58And it's undercooked.
24:00Undercooked, chef.
24:02First second, you know, Egypt totally dropped the ball.
24:05Shocker. Really not surprising.
24:07Carbonara working now.
24:09Give me seven minutes to the window, please.
24:11Stop rushing and show me some finesse.
24:13You're making silly mistakes. You're just throwing food out.
24:16Calm down and get a standard together.
24:18Yes, chef.
24:20While Egypt has stopped the blue kitchen
24:22from getting out of the gate quickly...
24:24Let's go. VIP chef table, yes?
24:26Shell swoops. Let's go. One scallop, one risotto.
24:28Yes, chef.
24:30...Hannah and Anne-Marie are hoping for a better start
24:32on their appetizers in red.
24:34All right, we got it. Ladies, be at your service. Let's go.
24:36I'm on appetizers with Hannah.
24:38We have a plan. I'm going to take lead tonight.
24:40I did that too soon. That's OK. That's OK.
24:42I mixed it in before it got toasty, but that's OK.
24:44We got it. We got it.
24:46Anne-Marie's a little frazzled. She is rushing.
24:4930 seconds, first table!
24:51All right. Walking and scallops, chef.
24:53Come on. Where's the risotto?
24:55Yeah, is it walking the risotto?
24:57Risotto, guys. How long risotto?
24:5930 seconds on risotto.
25:01I need real time, guys. I'm walking protein. I'm looking stupid.
25:03Walking right now.
25:05Oh, peas.
25:07Guys, why is there peas in the risotto?
25:09What? Oh, my God, there's not.
25:11Oh, my God, I put peas in the risotto.
25:13Chef, we ought to take back that first table.
25:15I messed up the risotto.
25:17Supposed to be parsley, not peas.
25:19How did we mess up the risotto?
25:21I added peas to the risotto, chef.
25:23Anne-Marie is, like, stressed, crazy-eyed, and frantic.
25:25We're messed up.
25:27Get a grip, please!
25:29Yes, we are, chef!
25:31What the hell is happening?
25:33I don't know her name, but I want to cheer for her.
25:35That's pressure.
25:37While Anne-Marie recalls the risotto recipe,
25:39the blue team is looking to bounce back quickly
25:41with Egypt's carbonara and Michael's scallops.
25:43Walking through the window, 30 seconds.
25:4530 seconds.
25:4730 seconds.
25:49I thought he was a little farther back.
25:5130 seconds through the window.
25:53Carbonara through the window.
25:55He's walking.
25:57Michael lacks assertiveness.
25:59This is Hell's Kitchen.
26:01There's no time to be quiet.
26:03Coming through the window with scallops.
26:05Right behind you, chef.
26:07Oh, bleep.
26:09Blue team, come here, all of you.
26:11We may be 10 minutes in, but I'm seeing no passion.
26:13I've got no idea what the bleep is going on.
26:15Raw scallops.
26:17Raw scallops.
26:19And then just touch that.
26:21Just touch it.
26:23I mean, serve that.
26:25We've just gone from bleep bad to worse.
26:27It's like you've left your bleep brains on the island.
26:39It's 20 minutes into dinner service.
26:41You're cooking me bleep raw scallops.
26:43Raw scallops.
26:45And so far, the bread baskets are the only thing
26:47that is feeding the hungry diners.
26:49It's like you've left your bleep brains on the island.
26:51We've just gone from bleep bad to worse.
26:53An absolute bleep show.
26:55Pull it. Let's fix it. Let's go.
26:57Come on. Don't look.
26:59Pull it with you. Let's go.
27:01Take it all back.
27:03Michael, you got to finish it up, man.
27:05Get new scallops dropped last minute.
27:07Get that broth on like yesterday.
27:09I'm disappointed, to say the very least.
27:11I hope Chef Ramsay is seeing me right now,
27:13because this is not me as a chef at all.
27:15There's already oil in the pan.
27:17While Michael refires his scallops,
27:19over in the red kitchen...
27:21Ladies, at first table. Come on.
27:23Got it. I got it.
27:25And Marie is looking to send out a peeless risotto.
27:27Risotto walking. Walking scallops.
27:29Scallops, chefs.
27:33Service, please.
27:35With the red team finally getting appetizers out...
27:37Good recovery. Thank you, team.
27:39Mm-hmm.
27:41That's good.
27:43...the blue team...
27:45Scallops. Right now, chef.
27:47...is looking to do the same.
27:49Coming to the window with scallops.
27:51Scallops in the window, chef.
27:55Service, please.
27:57This is delicious. It's so good.
27:59Second table. Entree, one halibut,
28:01two duck, one wellington.
28:03Halibut, wellington, two duck. Fire.
28:05Fire. One halibut.
28:07Five minutes. Not even. Three minutes. I need three minutes.
28:09I need six minutes, man. It's a halibut.
28:11Joe. Yes, chef.
28:13Not a race. Six minutes. Let's go.
28:15Six minutes.
28:17When it's the first night you're working a station
28:19and you got Gordon Ramsay looking at you,
28:21I mean, your nerves get worked up a little bit.
28:23Damn, he makes me nervous.
28:25If there's nothing for you, just move out of the way, please.
28:27I'm ready to go when you are. Five minutes out.
28:29Joe is rushing things.
28:31Come on. Let's go.
28:33Messing up the halibut for me.
28:35I'm ready. You got the sauce for the duck?
28:37We're good. Give me one second.
28:39Walking wellington and two duck.
28:41Guys, like, what are we doing?
28:43I don't want to have an undercooked halibut.
28:45If it's not ready, do not rush it.
28:47Let's get it right, not get it fast.
28:49Halibut, yeah?
28:55Hey, blue team.
28:57Come here.
28:59Blue team!
29:01Just touch that. Just touch that.
29:03He's never going to hop in again.
29:05Get a f***ing grip.
29:07Yes, chef.
29:09F*** my life.
29:11Oh, no, that was terrible.
29:13I don't want to be on that team.
29:15Our entree, two halibut, two wellington.
29:17You got two wellington and you have two halibut.
29:19I'm a little worried.
29:21Magali is on garnish.
29:23She has been at the bottom twice.
29:25How long on wellington?
29:2730 seconds, 30 seconds.
29:29Walking garnish.
29:33Red team, come here.
29:35Grab a spoon.
29:37Let's do a little taste test in the middle of service.
29:39Just taste it.
29:41Hey, how did that taste?
29:43Bland.
29:45How did that taste?
29:47Bland.
29:49What are you doing?
29:51Oh, my God.
29:53That would so stress me out.
29:55Who doesn't taste mashed potatoes?
29:57That's like chef 101.
29:59Taste your food.
30:01Taste your food.
30:03Ladies, let's bounce back, bounce back, bounce back.
30:05How long on refried hali?
30:07Lulu, you got to respond.
30:09How long?
30:11How long on halibut?
30:13Lulu sees herself as a leader,
30:15but the moment she drops the ball,
30:17she goes radio silent.
30:19Come on, Lulu, I stopped hearing you.
30:21Let's go.
30:23Yep, walking halibut.
30:25Nicely cooked, the halibut.
30:27Service, please.
30:29I'm, like, so relieved.
30:31I'm ready to take charge of the kitchen,
30:33and I can't let this slow me down.
30:35Chef's table, VIP, yes?
30:37One salmon, one Wellington, one lamb,
30:39one New York strip, mid-rare.
30:41Yes, chef.
30:43One salmon, one lamb, one well-done, one strip.
30:45One salmon, one lamb, one Wellington, one strip.
30:47How long, Joe?
30:49Three minutes.
30:51Three minutes.
30:53We count down every minute, yeah?
30:55You want me to answer you every little word you say?
30:57You know, sure.
30:59What's the time?
31:01One out.
31:03You should be at the pass.
31:05You can communicate together,
31:07but you don't have to be
31:09screaming all over the kitchen all day.
31:11Walking, walking, walking.
31:13Walking garnish.
31:15Behind, hot.
31:17Walking lamb.
31:19Raw...
31:21lamb.
31:23For... sake.
31:25Yes!
31:27Raw in the... middle. Get me another lamb.
31:29Another lamb now, chef.
31:31Chef's table witnessing just how...
31:33and passionless we are.
31:35Yes, chef.
31:37Yes, chef.
31:39While the blue team struggles
31:41to get the chef's table's entrees out,
31:43over in the red kitchen...
31:45You got love in there?
31:47Magali is hoping to send up
31:49properly seasoned mashed potatoes.
31:51Where's the mash?
31:53Behind you, chef.
31:55Nicely cooked, Wellington.
31:57There you go, Meg.
31:59Yeah. Yeah.
32:01Michelle, send that, please.
32:03Thank God.
32:05I'm just happy that we can move on from that.
32:07Let's go. Four covers.
32:09One halibut, one chicken, two New York strip.
32:11Heard? Let's go.
32:13Let's go, guys.
32:15...coming out of the red kitchen.
32:17Beautiful. It's very good. It's very delicious.
32:19The blue kitchen is still struggling
32:21to get entrees out to the chef's table.
32:23Where is Vernon's lamb?
32:25I'm not doing anything else until lamb is here.
32:27Walking lamb now.
32:29He's right behind.
32:35Oh, f... me.
32:39F... you.
32:41All of you, come here.
32:43F...
32:45F...
32:47That island did something to me. I curse like a pirate now.
32:49Let's go, guys.
32:51Going, going, going.
32:53Am I ever gonna get my lamb?
32:55And the red team cooks it.
32:57Close the f... door.
33:05It's an hour into dinner service,
33:07and Chef Ramsay has a question for the blue team.
33:09Where is the passion?
33:11Passion!
33:13We'll bounce back, Chef.
33:15Bounce back?
33:17F...
33:21Get out of here, all of you,
33:23and come back to me with two names that should be leaving.
33:25Hey, the good news is, you're spoiled for choice.
33:27Now, f... off.
33:29Yes, Chef.
33:31Get out!
33:33We keep on getting kicked out of the kitchen,
33:35and it's really irritating.
33:37In front of Vernon Davis, bro?
33:41The blue team kicked out after a difficult night.
33:43This is the f... worst service of my life.
33:45The red team is working hard
33:47to avoid a similar fate.
33:49Walking chicken. Walking chicken, walking garnish.
33:51Let's get these two strips.
33:53Chef, hot sizzle?
33:55Meats go on the end. Thank you.
33:57Behind.
34:03Cover the shelf, please.
34:05Where's the halibut? Halibut!
34:07Anybody? Halibut?
34:09Thank you, Chef.
34:11Let's go.
34:15Red team, come here.
34:17Ice cold, raw halibut.
34:19Raw halibut, ice cold.
34:21I'm done.
34:23I'm f... done.
34:25Get out of here, all of you.
34:27Get out!
34:29And how about an assignment?
34:31Come back with two individuals
34:33that don't even deserve to be here.
34:35Yes, Chef.
34:37I mean, it's not a good feeling to be kicked out.
34:39I f... up. I forgot to add salt.
34:41It was absolutely frustrating.
34:43Every ticket getting punched in the face.
34:45Most mistakes came from the start of service.
34:47We have nothing personal here.
34:49I would nominate Anne-Marie.
34:51Yes, my timing was messed up, and that was an issue.
34:53However, none of those,
34:55the appetizers and everything, came back.
34:57F... God.
34:59Yeah, this f... sucks.
35:01I deserve to be here. I am a leader.
35:03I am a fighter. I am a great cook,
35:05a fantastic chef.
35:07I would like to nominate Magali.
35:11I know I didn't salt my f... potatoes,
35:13but that's because it was reducing.
35:15Not for nothing, it tastes like there was zero salt in those potatoes.
35:17I am just so pissed off.
35:19I don't think I deserve to go home today.
35:21I definitely think that they're underestimating me right now
35:23because I've had not the best dinner services so far.
35:27I'd say Fish lost it.
35:29Um, and just as Amanda was running that station,
35:31put up the raw halibut.
35:35Two of us have to go up. Two of them have to go up.
35:41I am sorry.
35:43Egypt and Joe,
35:45both of you don't know your minutes.
35:47Listen, I know my minutes.
35:49I got confused because everybody's f... yelling
35:51at the same time, man.
35:53But then say it, man.
35:55How am I gonna say it when I have f... ten proteins
35:57that I'm trying to keep track?
35:59Just say, everybody shut the f... up. I need you to listen.
36:01Come on, don't say that because you're the first person to say,
36:03you want people to speak or you want people to shut up?
36:05Make up your f... mind.
36:07I don't care what you say about me.
36:09I didn't know you two weeks ago,
36:11and I won't care about you in two months.
36:13Listen, we got to vote two people, so just go.
36:15Um, so my first nomination
36:17is gonna be for you, Lulu.
36:19As soon as you slipped,
36:21you started shutting down immediately.
36:23I'm gonna go Lulu.
36:25It is what it is, and Egypt.
36:27My two's Fish.
36:29Lulu and Michael.
36:31I'm gonna put Michael.
36:33Michael, he's just not confident at all.
36:35I don't think that's something
36:37that Chef Ramsay would want
36:39anywhere near his kitchens.
36:41I'm gonna do Michael,
36:43and my second is Egypt.
36:45So Egypt is my decision
36:47because the carbonara
36:49coming back.
36:51The night started off rough.
36:53It was one carbonara in the very beginning.
36:55Um, my votes are for Michael.
36:57And then my second vote,
36:59I am honestly really
37:01kind of like in between Joe and Egypt.
37:03Uh, Joe, because
37:05I saw how hard it was for you
37:07to work the station with Chef yelling at you.
37:09When there's all those voices,
37:11I get f****** confused, man.
37:13I get f****** confused, and then I lose track of counts
37:15and s***.
37:17Dude, I lost track tonight. I'll f****** admit it.
37:19I own up to it.
37:21I don't think Joe is capable of leading the kitchen
37:23because when you get overwhelmed, he shuts down.
37:25And he gets quiet.
37:27Michael's f****** strong.
37:29You guys want to f****** vote me out, vote me out.
37:31Just said my piece.
37:37F******
37:43F******
37:57F******
38:03Honestly, if I could sum up
38:05tonight's dinner service from both kitchens,
38:07it would be shocking.
38:13Hannah, Red Team's first nomination and why?
38:17Our first nomination is...
38:21Magali.
38:23She didn't check her product, didn't taste anything.
38:25Second nomination and why, please?
38:27Second nomination, Chef...
38:31is Anne-Marie.
38:35Starting off strong with appetizers is key
38:37for a successful service.
38:41Anthony,
38:43Blue Team's first nomination and why?
38:45First nomination is
38:47Michael, Chef.
38:49Execution and pass services
38:51we put Michael up, Chef.
38:53OK, Blue Team's second nomination and why?
38:55Second nomination...
38:59is Egypt, Chef.
39:01The start wasn't strong,
39:03so it put some
39:05of the other stations behind, Chef.
39:07Anne-Marie, Magali,
39:09Egypt, Michael,
39:11step forward.
39:15Magali,
39:17tell me, why should you stay in Hell's Kitchen?
39:19I have a passion.
39:21I have a passion.
39:23This is, like, literally, this is...
39:25I left everything to be here,
39:27and I don't think I'm the...
39:29I'm not the weakest link, and I know that.
39:31I didn't taste those potatoes,
39:33and that shouldn't have ever happened.
39:35Anne-Marie.
39:37I should stay in Hell's Kitchen
39:39because I am a great chef and a good cook,
39:41and I'm gonna come back better.
39:43I deserve to be here, and I'm great at what I do,
39:45and I want to show you that, Chef.
39:47Egypt.
39:49What's going on?
39:51This has not been a game for me.
39:53This is real life, and I've scratched my way
39:55to get here, Chef.
39:57Michael.
39:59I believe I should stay in Hell's Kitchen
40:01because I bounced back tonight after having issues.
40:03I'm a team player,
40:05and I want to be here to support my team.
40:07On a scale of 1 to 10,
40:09how would you mark your performance tonight?
40:11I'd mark it a 4 to 5, Chef.
40:13A 4, yeah. That's generous.
40:15I don't think I did very well, Chef.
40:17My decision is...
40:21Magali.
40:23Egypt.
40:25Anne-Marie, back in line.
40:29Michael,
40:31when I ask you why you should stay in Hell's Kitchen
40:33and you can't even look at me in the eyes,
40:35that gives me enough information
40:37that you're not ready to be my head chef.
40:39Give me your jacket, please.
40:43I expected more, young man. Good night.
40:47See you, guys.
40:51There's a lot going through my head right now.
40:53I am pissed off but also disappointed.
40:55I didn't imagine at all that this experience
40:57would be difficult, honestly.
40:59I thought it would be a lot easier,
41:01especially with a bunch of other head chefs side by side.
41:03I believe I could have ran Chef Ramsay's kitchen.
41:05I think it would have...
41:07No, I don't know.
41:09Tonight, I was so excited
41:11to have a WNBA champion
41:13in one kitchen
41:15and an NFL champion
41:17in the other kitchen.
41:19The thing about champions,
41:21you know what they do?
41:23They bounce back
41:25when they get knocked down.
41:27They come back stronger.
41:29I'm not asking to bounce back.
41:31I'm demanding it.
41:33Get out of here.
41:35Yes, Chef.
41:37Thank God.
41:39I get to live another day in Hell's Kitchen.
41:41I'm feeling pumped and fueled.
41:43I know Chef sees I have more to prove to him,
41:45so I am excited
41:47to just ignite it 2,000%.
41:51I'm here. I'm still fighting.
41:53I'm not gonna give up without a fight,
41:55and I'm gonna prove that I deserve to be here.
41:57Tonight, it wasn't an excuse
41:59to get me out of the running.
42:01I come back each service stronger and stronger.
42:03Whether they like me or not,
42:05that's not really my concern.
42:07When a chef can't look at you in the eye,
42:09you know they're hiding something.
42:11One thing Michael couldn't hide
42:13was the fact that he didn't belong here.
42:19Next time on Hell's Kitchen...
42:21I want to spend the rest of my life with you.
42:23...there's romance in the dining room...
42:25Will you marry me?
42:27...and chefs
42:29feeling homesick in the kitchen.
42:31I miss my baby girl so much, man.
42:33I knew I was gonna miss my family.
42:35At least at home, if I have a hard day,
42:37I have my wife, I have my kids.
42:39I don't have anyone here.
42:41It would be very easy to say,
42:43and go home.
42:45And Chef Ramsay has to pose a serious question.
42:47Do you want to go home?
42:49And some chefs reach their breaking point.
42:51I've recently just had a newborn,
42:53and it absolutely kills me
42:55that I'm not gonna see them for the next two months.
42:57Don't you dare throw that towel in.
42:59Next time on a highly emotional episode...
43:01I don't want to cry on TV, man.
43:03...of Hell's Kitchen.
43:07♪