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00:01Previously on Hell's Kitchen, Battle of the States.
00:04Off you go.
00:05Chef Ramsay challenged the teams to prepare brunch
00:08for some of Connecticut's finest.
00:10Walking steak and eggs.
00:11Vegan Cara Marie's mistakes on Steak Station.
00:13Oh, .
00:15Stymied the red team.
00:17Waffle, we good?
00:18I'm gravy.
00:19While John from Georgia delivered perfect waffles.
00:21Two waffles, Chef.
00:22Lovely waffles.
00:23Hell yeah, keep it up, boys.
00:25Which helped the men secure their first win.
00:28Congratulations, hit the bell.
00:29Look out!
00:31At dinner service.
00:32Walking two salmon.
00:33South Carolina's Elena struggled on the fish station.
00:36I've got one raw and one overcooked.
00:38Walking welly.
00:39And Alexandra and Kat on the meat station fared no better.
00:43Can you see how overcooked that is?
00:46Get out!
00:47While in the blue kitchen, Paul from Colorado
00:50was confused all night.
00:52Nine out on strips.
00:53Nine.
00:54Five out on strips.
00:55Dude, you've got to keep it real with me from now on.
00:57Guys, guys, guys, guys.
00:58I'm not gonna yell at me.
00:59Hey, just stop!
01:00The bickering led to fatal mistakes.
01:02How can it still be ice cold and raw in the middle?
01:05Leaving Chef Ramsay no choice.
01:07Get out!
01:09When it came time to send someone home,
01:11the blue team nominated.
01:12Paul, Chef.
01:13And?
01:14Antonio.
01:15While the red team nominated.
01:16Elena.
01:17And?
01:18Alexandra.
01:19Elena pointed the finger at her teammate.
01:21You're not the weakest chef in the red team, then who is?
01:23Alexandra.
01:24Alexandra.
01:25In the end, Chef Ramsay eliminated.
01:27Paul.
01:28And?
01:29Elena.
01:32Ending their dreams of becoming head chef at Hell's Kitchen
01:35Foxwood's Reserve Casino in Mashantucket, Connecticut.
01:41And now, the continuation of Hell's Kitchen.
01:43Now off.
01:46I'm appalled.
01:47Alex flips off Elena as she's walking out.
01:52I literally am looking at everybody like, anybody.
01:57Anybody.
01:58Chef Ramsay!
01:59You flipped her off?
02:00She flicked her off.
02:01Yes.
02:02Do you want to talk to me about it?
02:03Or do you want to talk ?
02:04Did you flip off Elena when she left?
02:06Yeah.
02:07She said some really nasty about me and tried to throw Kat under the bus.
02:10Hey, you flipped her off?
02:11You got to remember, you're a professional.
02:12If you want to be a professional, you don't do that .
02:14You were standing in front of Chef Ramsay and you flipped off the chef?
02:17That's not Chef Material.
02:18Like, why would you do that?
02:19That's not Chef Material.
02:20Why would you do that?
02:21You don't flip off your teammate.
02:22What?
02:23Who does that?
02:24Not only in front of Chef Ramsay, but in front of our team?
02:27She's over here being unprofessional, and she thinks that nothing that she does is wrong?
02:32You're not a team player, and you're not mature enough.
02:34Oh, okay, babe.
02:35Grow up.
02:36All right, babe.
02:37Grow up.
02:38All right, just because you're 40 don't mean you're more mature, hun.
02:39I'm not interested in being tone-policed by 24-year-olds that can't regulate their emotions.
02:44I don't play mean girl politics .
02:46You know, there was problems before, but I was really trying to get along with people,
02:49but now I realize it's not about that.
02:51If the worst thing you can say about me is that I'm young, babe, we're at the same level right now.
02:54I'm here.
02:55Alex is definitely the weakest link here.
02:57Like, I don't have a problem with nobody.
03:00I got a problem with people who bring down this team.
03:05Chef Ramsay's got something in store for you guys.
03:06First things first is you guys got to get into these outfits.
03:07Chef, let's do it.
03:08Chef.
03:09Oh, my God.
03:10What the are we doing, y'all?
03:11They gave me the world's largest shirt.
03:12You're wearing a nightgown.
03:13A dress.
03:14What size is this?
03:15This is fun.
03:16These are kind of fire, though.
03:17I'm not going to lie.
03:18I have a feeling it's going to lead to something torturous.
03:22Let's go.
03:28We arrive at the dock and you don't have to look.
03:31You can smell it.
03:32I'm not gonna lie, but I have a feeling it's gonna lead to something torturous
03:43Let's go
03:45We arrived at the dock and you don't have to look you can smell it
03:50There's fish how nice is it be here beautiful?
03:55I came into the competition really hoping that I would get to wrangle some sheep or some pigs or some chicken
04:01That is not happening today. It's going to be seafood good morning
04:07Look what the sea dragged in
04:15What are you doing I went fishing this morning look at the state of use like Paddington Bears uncle
04:24Chefs fish is an amazing protein, right?
04:27So today I'm going to test all of you in your creativity and precision with fish
04:41Oh my god boom drops a whole wad of fish
04:46I'm just like holy can it get any fresher than this now chefs all of you will have to sort through those fish and
04:52and identify
04:54the fish you're going to be cooking got it good the first team to grab all seven fish will earn a
05:05five-minute advantage
05:08And today's cook every single second here in Hell's Kitchen is precious
05:13So the fact that we can get an extra five minutes. It's crucial
05:17Alexander and Henry Europe first in the first part of the challenge
05:21The chefs will go head-to-head in seven rounds and search for the fish. They will be cooking later
05:26Just basically it's a relay man on your mark get set for sea bream
05:34Go fish
05:36Go Alex go!
05:38Look for stripes!
05:40Look for stripes Henry lock in
05:42Although Alex pretty much has beef with almost everyone on our team right now. We still need her to win
05:48Straight! Straight!
05:49That is the sea bream. That's it. Well done
05:53Come here! Come here! Come here!
05:55It killed it on the relay. Nobody should ever, ever count me out
06:00That is a bream. Well done. Go!
06:02Go, go, go!
06:03Let's go guys
06:05Flounder! Flounder! Flounder! Flounder!
06:07Yes! Yes! Go!
06:09Let's go!
06:10Let's go!
06:11Yes! Well done!
06:12Come on! Come on!
06:13Well done! Well done! Well done!
06:14Come on!
06:14Come on!
06:15Let's go!
06:16Go, mama! Go!
06:17Go!
06:18I'm gonna go!
06:19I leave John in my wake
06:21Wow! That was quick!
06:22Here's your fish!
06:23Yes! Well done!
06:24Let's go!
06:25Get the John Dory!
06:26Come on! Big John!
06:27Let's go!
06:28Let's go!
06:29Let's go! John Dory! Up there!
06:30Yes! Congratulations!
06:31Well done!
06:32Blue face, baby!
06:33Right in! Right in! Right in! Right in!
06:34Let's go!
06:35Put on your left hand! Big head!
06:36It's like having 15 drill sergeants yell in your ear at one time
06:43Focus, John!
06:44Focus!
06:45I can't concentrate, fellas! Give me a minute!
06:47Go!
06:48Go!
06:49Go!
06:50Go!
06:51Go!
06:52That is a mackerel!
06:53Well done! Yes!
06:54Blue fish!
06:55Yes, it is!
06:56Go! Go! Go! Go! Go!
06:57Yes!
06:58You are in!
06:59Monk fish!
07:00Congrats! Leave it there!
07:01Go!
07:02John Dory!
07:03Come on! Come on!
07:04Let's go!
07:05One more!
07:06That is a John Dory!
07:07Well done!
07:08The red team's killing it over there!
07:09But here's the thing!
07:10I know what a mackerel looks like and I'm finding it fast!
07:13In the front! In the front!
07:14Come on! Come on!
07:16That is your mackerel!
07:18Well done!
07:19Blue's making a comeback!
07:20I know!
07:21I'm looking!
07:22I'm the last to go up in the relay!
07:24Dude!
07:25Where is a bass?
07:26I'm stressing big time!
07:27The boys are catching up!
07:29Two more!
07:30Come on, guys!
07:31Dig deep!
07:32Monk fish!
07:33Yes!
07:34Well done!
07:35Let's go!
07:36We're tied at this point.
07:37So Bradley, all you gotta do is find it.
07:38You find it quick before the throws.
07:39We get to five minutes.
07:40Right here?
07:41Come on, boys.
07:42We got this.
07:43Where?
07:44Underneath, baby.
07:45The big one!
07:46Yes!
07:47Yes!
07:48Yes!
07:49Oh!
07:50Oh!
07:51Are you OK?
07:52Ellie!
07:53Get up!
07:55Go!
07:56Go!
07:57Go!
07:58Go!
07:59Go!
08:00Yes!
08:01Well done!
08:02Go!
08:03Go!
08:04Guys, not a sea bass!
08:05Let's go!
08:06All right, all of you, follow me.
08:07Let's go!
08:08Red team, your 40 minutes start now!
08:11Let me sneak in.
08:12Let me sneak in.
08:13Let me sneak in.
08:14Come on.
08:15Take advantage of this five minutes.
08:16Grab, grab, grab.
08:17Tomatoes, tomatoes, tomatoes.
08:18I just want that all.
08:19Oh, that's perfect.
08:20How are we feeling, ladies?
08:21Good.
08:22Good.
08:23Good.
08:24Do we feel like that?
08:25Good.
08:26Good.
08:27Good.
08:28Good.
08:29Good.
08:30Good.
08:31Good.
08:32Good.
08:33Good.
08:34Do we feel like winners?
08:35Because I feel like a winner already.
08:36I'm an hour from home.
08:38I can't disappoint Rhode Island.
08:40Don't forget the note from the scallop challenge, right?
08:42Yes, Chef.
08:43What was that note?
08:44Don't overthink it.
08:45I haven't been doing very well in the challenges.
08:47I just want to prove to Chef Ramsay that I can do this.
08:51Four.
08:52This could be amazing, ladies.
08:53Just saying.
08:54Four.
08:55Three.
08:56Two.
08:57One.
08:58Let's go, blue team.
08:59Fine now.
09:00Anybody see olives?
09:01You can't put a southern boy on the grill and then act like they don't know what they're
09:06doing.
09:07Come on.
09:08I'm throwing together for Chef Ramsay a Cajun marinated sea bass and a Trinity relish.
09:16Don't mean to toot my own horn, but toot food.
09:19Halfway blue team, red team.
09:2120 minutes down.
09:2220 minutes to go.
09:23Yes.
09:24Yes, Chef.
09:25Are you seasoning your fodder with anything?
09:28Just salt in, Chef.
09:29I am up against Antonio today, which is scaring the out of me.
09:35It's my first time really working with flounders, so I'm a little nervous.
09:39I'm gonna try to bring it.
09:40I'm nervous.
09:41Gentlemen, 10 minutes.
09:42Let's go.
09:4310 minutes.
09:44Yes, Chef.
09:45Let's get your fish on the grill, gentlemen.
09:47I might just cut down the middle.
09:48I don't think that's a horrible idea.
09:49Yes, Chef.
09:50People have that common misconception that people from Iowa, you know, they don't know
09:54anything about fish, and you know what I'd say?
09:58I'm gonna make the best fish dish of the day.
10:00Promise.
10:01Trust.
10:02I can make it work, Chef.
10:04How you doing, Kat?
10:05I'm all right.
10:06Just waiting on this fish.
10:07Trying to cook it perfectly.
10:09It was more girls than boys, so I had to double up with Chef Ellie on the sea bass.
10:15This is good.
10:16I think my dish will be better than Chef Ellie's.
10:19In Maryland, like, we're known for fish, so it's the battle of the sea bass.
10:23I'm so pumped about this.
10:25I feel uber, uber, uber confident.
10:29I'm making a charred heirloom tomato broth with grilled sea bass.
10:34I am stoked.
10:36And how are you gonna elevate this?
10:38Chef, I'm just gonna cover my fish so it can get the flavor from the wood.
10:42I am making a John Dory cooking on the Crown Royal Whiskey Barrel Plank.
10:46Just to have that smoke from the whiskey emulsified in the wood, hopefully will elevate my dish.
10:52Last minute, gentlemen.
10:5460 seconds to go.
10:55Yes, Chef.
10:56One perfect portion.
10:59How do I get this thing off the grill?
11:01It's not coming off.
11:02The key to cooking a sea bass is you wanna get that nice sear on the bottom, get that skin nice and crispy.
11:09Where's the foil?
11:10Where's the foil, guys?
11:11And lo and behold, my skin falls off.
11:15Oh, skin's gone.
11:1830 seconds to go.
11:20Fish coming right now.
11:21Anyone got a squeeze of lemon?
11:23Can I use your orange?
11:24Yeah, go for it.
11:25Here, like, take this one.
11:26Take this one.
11:2810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:36And stop.
11:37Hands in the air.
11:38Well done.
11:42Right, Red Team, which sea bass dish are we dropping?
11:46Cat or Ellie?
11:47Hurry up.
11:48Decide.
11:49Guys, I'm extremely confident with my cook.
11:51This is the most confident I have been putting up a dish this entire competition.
11:56Taste them.
11:57I need mine to get picked.
11:59What is it?
12:00It is a pineapple cucumber salsa.
12:02I wanna win this challenge, and I know it's a winning dish.
12:05I really like Ellie's sauce.
12:06I like cats, too.
12:07Let's just take a vote.
12:08Raise your hand for Cat.
12:09Raise your hand for Ellie.
12:10Raise your hand for Ellie.
12:11Is it Cat or Ellie's?
12:19Red Team, which sea bass dish are we dropping?
12:22Let's just take a vote.
12:23We have an extra team member, and we have to choose between Cat and Ellie's dish.
12:29Raise your hand for Cat.
12:30Raise your hand for Ellie.
12:31Is it Cat or Ellie's?
12:33Okay, it's Cat.
12:35I better get a point.
12:37My team just had all faith in me to present my dish over Chef Ellie's.
12:41So if I don't, I'm gonna have my head down for sure.
12:44And I know she's kind of gonna have a chip on her shoulder.
12:47Okay.
12:48Joining me today is an award-winning chef.
12:51And his restaurant, Row 34, is one of the best restaurants in Boston.
12:58Please welcome Jeremy Sewell.
13:03Good to see you, bud.
13:04All right, chef.
13:05Oh, my lord.
13:06An absolute pleasure.
13:07Seriously.
13:08Pleasure's mine.
13:09I've been to his restaurant plenty of times.
13:10Chef Jeremy is phenomenal.
13:11What's the crucial thing about cooking fish?
13:13Always get the best you can.
13:14Always the freshest.
13:15Let the fish come through.
13:16Love that.
13:17Right, are you ready to taste?
13:18I'm ready.
13:19Let's begin with the battle of the sea bass.
13:23Let's go.
13:24Let's go, baby.
13:25Right, we're gonna start with you.
13:27Yes, chef.
13:28Short description.
13:29The chef, please, and tell us the dish.
13:30I have a Cajun seasoned sea bass, and then I have a grilled
13:33trinity relish all around.
13:35Colors kind of pop.
13:36Yes, chef.
13:41Doesn't seem like the skin's on there.
13:42No, chef.
13:43Sometimes when you're cooking, a thin piece of fish like this
13:46with that beautiful skin will help it stay moist.
13:48Very good.
13:51Right, please, Kat.
13:52Present the dish to chef.
13:53So I have a Gujajang and sesame marinated fish.
14:00Fish is cooked beautifully.
14:01I would have loved to have seen the skin be crispy all the way across.
14:04Heard.
14:05Is the point going to Kat on the red team or Bradley on the blue team?
14:09Well, I thought Kat having the skin on there showed a lot of great technique.
14:13Point to the red team.
14:14Well done, Kat.
14:15Thank you, chef.
14:16Well done.
14:17Securing a point for the red team.
14:18I'm feeling so good.
14:19This is the confidence booster that I definitely needed.
14:22Up next, the battle of the monkfish.
14:25Ho, ho.
14:26After a strong start, the red team hopes Jada can build on their early lead.
14:31I'm from the Schunstein State of Florida, so on top I did a charred orange chimichurri.
14:35Monkfish is tough to cook, but yeah, you nailed it.
14:37Thank you, chef.
14:38Chris has prepared his monkfish with a pesto sauce and...
14:42Olive caponato on top.
14:43Sometimes olives can be a little overpowering with fish, and there's a lot on there, but
14:47the fish is cooked beautiful and has great flavors.
14:50I would say a point for both teams.
14:52Wow.
14:53Wow.
14:54Come on now.
14:55Big Jersey.
14:56Let's do it.
14:57With the red team still ahead, Sydney intends to keep it that way with her pineapple marinated
15:03bluefish and grits.
15:04And a slaw on the side.
15:06The seasoning on the outside and the grits are a little overpowering.
15:09Versus John's bluefish.
15:11With a summer squash and sausage salad on the bottom.
15:14I thought the flavors with this fish are really nice, a little more delicate, makes
15:18the fish pop a little more.
15:20I'd say this is for the blue team.
15:22Wow.
15:23Thank you, chef.
15:24Thank you, chef.
15:25Boom, baby.
15:26Boom.
15:27Next up is Jayden from Massachusetts versus Lisa from California with a whiskey wood-smoked
15:32John Dory and couscous.
15:34I love that you left the skin on.
15:35Could use a little bit of seasoning on the fish itself.
15:36Yes, chef.
15:37But the flavors are overall very good.
15:38Thank you, chef.
15:39Jayden has prepared his John Dory with an onion puree and pineapple salsa.
15:46The fish is a little overcooked.
15:48I'm going to give a point to the red team on this one.
15:49Wow.
15:50Thank you, chef.
15:51Thank you, chef.
15:52Great job.
15:53Next, Oregon's Alexandra hopes to keep the red team's momentum going with her.
15:58Grilled sea bream over a Greek-style rice, and it has a roasted vegetable relish.
16:05I love that the skin's on it.
16:06The fish is cooked lovely.
16:08While Henry from Texas hopes to impress with his Mediterranean-inspired sea bream with
16:13hummus.
16:14The hummus, I didn't think it was going to go, but it really works.
16:19The fish is cooked beautifully.
16:21I think they both get a point on that one.
16:24Yay!
16:25High fives.
16:26Wow.
16:27Right, up next, the battle of the flounder.
16:32Let's go.
16:33Antonio and Anaya, please.
16:35I know Anaya can cook, but I know her flounder ain't better than mine.
16:39I have a white miso-citrus-marinated flounder, and I did a charred green salad on the bottom
16:44with a little bit of fennel.
16:45Probably could have cooked it a tiny bit less, but it's hard on the...
16:48Flounder's delicate and thin, and on the grill could be tough.
16:50Yes, chef.
16:51Could use a little seasoning and a little acid on the fish.
16:54Yeah, it's very unforgiving, isn't it?
16:56Tough one, that one.
16:57Thank you, chef.
16:58Antonio, present the dish to chef, please.
17:00Chef, today I took us to Baja.
17:02On the bottom is char poblano.
17:04Top is flounder, and then a little olive oil and charred asparagus.
17:08A little more salt I think would have helped the fish, but the fish is cooked beautifully,
17:11and the flavors around it really complement the fish.
17:13Point for the blue team.
17:14Well done, Antonio.
17:15Thank you, chef.
17:16Great job, young man.
17:17Really good job.
17:18Thank you, chef.
17:19This is the last battle.
17:22It is the battle of the mackerel.
17:25Let's go.
17:26Cara Marie and Anthony.
17:28It's down to papa to save the day.
17:31Let's start off with Cara Marie from Rhode Island.
17:33Not too far from here.
17:34Local girl.
17:35Not too far.
17:36I have a charred vegetable caponata crusted mackerel.
17:39There's also an artichoke basmati rice.
17:42The rice with the fish and everything, like, tends to get a little muddled in there,
17:47but the fish itself is cooked very lovely.
17:49Thank you, chef.
17:50Great job, Cara Marie.
17:51Right, Anthony, please, describe your dish to chef.
17:52I have a grilled mackerel with a Japanese matchuya dressing.
17:55I took a little bit of a risk today, and I want this to eat kind of like a crudo.
17:58Did you cook the fish under a little bit?
17:59I cooked the fish a little bit under, yes, chef.
18:01Okay.
18:05The sauce can be a little overpowering.
18:06Yes, chef.
18:07But I like that you undercooked it a little.
18:09Really beautifully done.
18:10Okay, both of you, back in line, please.
18:12There's a lot of pressure riding on my plate.
18:15We need this.
18:17The final point on the battle of the mackerel,
18:20is the point going to the blue team or the red team, chef?
18:23It is going to...
18:26the blue team.
18:31Let's go, let's go.
18:32All right.
18:33Let's go!
18:35Whoo!
18:36We got it, baby.
18:37All of you, give it up for this amazing judge today.
18:40Honestly.
18:41An absolute joy.
18:42Thank you, chef.
18:43And I'll see you back at Boston.
18:44I hope so.
18:45Yeah?
18:46Right.
18:47Blue team, all of you are going to be taking an overnight trip
18:49to the beautiful seaside town of Newport Road Island.
18:55Yeah!
18:56Let's go!
18:57Let's go, Warren.
18:58Let's go.
18:59Your luxurious journey will start at Greenvale Vineyards.
19:03You'll then retire for the night in your own private mansion.
19:08I've prepared for you an exquisite dinner.
19:10I mean, this is going to be off the charts.
19:13Never been in the mansion.
19:14Red team, Merino made a mess of that boat, man.
19:18No.
19:19So I need you to stay behind here and swap the deck.
19:26Anaya.
19:27Yes, chef.
19:28You have the punishment pass.
19:29Are you headed to Newport to drink like a fish?
19:33Or will you be stuck cleaning them?
19:38I'm going to play the punishment pass, though.
19:41Now that you've made that decision,
19:43you have to decide which member of the blue team
19:47will help your fellow ladies.
19:49Mm, mm, mm.
19:50Let me get a good look at you.
19:53I kind of want to pick who beat me in the flounder challenge.
19:56Ooh.
19:57Ooh, petty.
19:58Point for the blue team on the flounder.
20:00Antonio.
20:01Thank you, chef.
20:02Come on, Antonio, babe.
20:03You beat me.
20:04Let's go.
20:05Wow.
20:06Enjoy the fish.
20:07I beat Anaya fair and square.
20:09I'm a threat.
20:10So Anaya did what she had to do.
20:12Hi, boys.
20:13Hey, Anaya.
20:17I'll make you feel like a loser one way or another.
20:20Get out of here.
20:21Enjoy yourself.
20:22Let's go.
20:23Thank you, chef.
20:28Welcome to Greenvale.
20:29Thank you very much.
20:30Greenvale Vineyards.
20:31It's a sixth-generation farm.
20:33The vineyard is amazing.
20:34You just see all these grapes growing,
20:36and then in the back, it's just the ocean.
20:39I mean, it's a sight for Sarai's for sure.
20:42So now we're going to try a completed, finished bottle of Pet Nap.
20:46Yes.
20:47I respect everything that you're doing, but respectfully, like, I just don't drink without my wife.
20:54I know.
20:55That's right, John.
20:56Mary Ev, I love you with all my heart.
20:58You've sacrificed so much for me over the last 15 years.
21:01I'm here hoping to make you proud every single day, and I can't wait to see you, to have that hug and that smile and that kiss.
21:08Yeah, John!
21:09Yeah, John!
21:10Yeah, John!
21:11Let's go!
21:12To love.
21:13Billy!
21:14Billy!
21:18Scrub, scrub, scrub!
21:19Get all that fish juice up!
21:21Scrub harder, ladies!
21:24Come on!
21:25Let's go!
21:26Ah, this is like a dead corner.
21:28It's hot.
21:29Ugh!
21:30The smell is unimaginable.
21:33Oh, there's more!
21:34Just when you think you've got it all, more fish cups.
21:41Open the gates.
21:42Holy .
21:43This is beautiful!
21:45We roll up to this mansion, and it is like 150 years old, and still got the good bones, still got the original wood floors.
21:54I don't even want to sit on it.
21:55Can you imagine that?
21:56I feel like it's too nice.
21:58Magnifique.
21:59Hell yeah!
22:00I don't think I've ever been in a home this large.
22:04Holy .
22:05What?
22:06What?
22:10I know you'd rather be drinking wine, Antonio. I'm very sorry.
22:14I don't know why you're apologizing. Someone else should be apologizing to me, not you. You didn't, you didn't.
22:18Well, she's not here. She's drinking wine.
22:22This is like a feast for kings, man.
22:24Oh, clam bakes are like the best. You know, being from New England, there's nothing better than just being able to crack open a whole lobster.
22:30I'm in heaven right now.
22:32I'm super curious if they're still doing their punishment right now or not.
22:36Oh, Antonio.
22:40There you go, Antonio. That's what we want to see.
22:42Antonio's scrubbing his ass off on the boat. He's like laying down on the ground, and he didn't deserve to be here.
22:49Slide on fish. Don't have no damn boat.
22:55I wish you could be here eating with us.
22:56Antonio, Anaya.
22:59I feel like you got something against me because I chose your boy.
23:02I'm not a huge fan of Anaya. I think she's, uh, she's a little, like, kind of rude.
23:05I feel so terrible.
23:07It sucks. Antonio's a fun guy, so I knew it would have been a lot of fun with him.
23:10Ultimately, I chose Antonio because he beat me, so. Antonio, I know you beat me in the challenge, but I'm beating you in eating lobster tail.
23:21I feel absolutely horrible.
23:23No, she don't.
23:24No, she don't.
23:37With the blue team and Anaya returning from their overnight stay at the mansion in Newport, both teams are getting in the zone for tonight's dinner service.
23:46Let's go.
23:47We're ready. You ready?
23:48Let's go, sir.
23:49We got this.
23:50Yes, Chef.
23:51And I want to finish serving.
23:52Let's remember redemption.
23:54Mourinho.
23:55Yes, Chef.
23:56Open Hell's Kitchen, please. Let's go.
23:57Sovito.
24:01Once again, Hell's Kitchen is absolutely jammed.
24:04Those guests with coveted reservations will be treated to Chef Ramsay's classic menu.
24:12As well as a table side appetizer, a seafood cioppino provided by local fishermen to be served by Anthony from the blue team and Cara Marie from the red team.
24:21Rhode Island is definitely a cioppino state.
24:26Tonight, both kitchens will be hosting chef's tables. In the red kitchen, former NFL running back Tiki Barber.
24:32I'm looking forward to your coaching.
24:33Well, man, you know a lot about coaching.
24:36And in the blue kitchen, NFL offensive tackle Jordan Mailata.
24:40It's an absolute pleasure having you both here. Enjoy tonight, please.
24:43Yes, sir.
24:44I'm ready for this.
24:45Four covers, 7-Eleven, yeah? Two carbonara, two risotto.
24:48Per chef.
24:49Seven out, two carbonara, two risotto.
24:51Seven out, two carbonara, two risotto, guys.
24:53Is that too much bacon?
24:54For a copy?
24:55Yeah.
24:56Oh, that's perfect.
24:57OK, good.
24:58I'm not worried with having Jaden and myself on apps.
25:00Consider with that garlic shallot.
25:01Got it, Papa.
25:02Yeah.
25:03We're two great chefs.
25:04We've got our eye on the prize.
25:05Walking carbonara.
25:06Right behind you, Chef.
25:07We are trying to finish service for the first time.
25:12Service, please, John.
25:13Hell, yeah.
25:14Keep it up, team.
25:15Hell, yeah.
25:16Let's get it, baby.
25:17OK, ladies.
25:18Here we go.
25:19Yes.
25:20Four covers, table 26.
25:21Two risotto, two scallops.
25:22One table side.
25:23Heard.
25:24Yes, Chef.
25:25We're in dinner service three.
25:27We need to be able to complete this.
25:29Countdown, please.
25:30Yeah.
25:31I got two minutes left on those first two risottos.
25:33Two scallops.
25:34Time to, like, nut up or shut up.
25:36Walking Rizzo's.
25:37Chef.
25:39Nicely cooked.
25:40Now we've got momentum.
25:41First Rizzo's went out.
25:43When's the last time you guys had a delicious cioppino?
25:46Let's keep it up.
25:47Communication.
25:48Table 22.
25:49How long for that next table side?
25:51A minute 30.
25:52We're going up.
25:53I didn't even hear that there was another one.
25:54Oh, no.
25:55Ladies, I need to hold on that table side.
25:56How long?
25:57I haven't even started.
25:58Five minutes.
25:59You might have to pull back those second two lobsters.
26:01She's still at table side, Chef.
26:02How long, please?
26:03We're waiting on table side, Chef.
26:05She doesn't slow down in our kitchen.
26:06Hey, Cara Marie.
26:07Yes, Chef.
26:08Come in here.
26:09Look at me.
26:10Come here.
26:11You need to speed up.
26:12Yes, Chef.
26:13OK, you've got one dish, and I've got three tickets on here.
26:14You need to speed up.
26:15Yes, Chef.
26:16But don't tell them to slow down.
26:17Speed up.
26:18Yes, Chef.
26:19While Cara Marie does her best to speed up.
26:21So what are you making for us right now?
26:23So right now, I'm searing off the cioppino.
26:25Anthony is hoping to take his time with a table of beauty queens.
26:29I'm about to steam my clams.
26:31Whew.
26:32Miss Rhode Island.
26:33Damn.
26:34So it's fit for Rhode Island, because it's seafood.
26:36I'm trying to raise up a tin top of sexy pageant women.
26:40We could kick it.
26:41I'm down for whatever.
26:42Trying to sneak me out.
26:43Take me to the clear.
26:44Anthony, you can't take my steak from me.
26:46Cara Marie's trying to steal my thunder.
26:48I said, listen, girl, take the back seat on this table.
26:51I got it.
26:52Don't worry about it.
26:53Focus on them, but focus on that, OK?
26:56Focus on that.
26:57I'll make four portions in this medium-sized pan for y'all,
26:59you know what I'm saying?
27:01Wait, can't we see what your weight is?
27:03I should wave.
27:05While Anthony is enjoying himself in the dining room,
27:08appetizers continue to smoothly flow out of both kitchens.
27:13Just checking on your first bites so far.
27:16Delicious.
27:17It's a very good scallop.
27:18And the VIP chef's tables are impressed.
27:21Oh, this looks good.
27:22These scallops are good.
27:23What do you guys need?
27:25I need you on meat, my man.
27:26Yeah, help him out on meat.
27:27Help him out on meat.
27:28With all of his table-side cioppinos served.
27:30Are these one brush or two?
27:31It's one wash.
27:32It's one wash.
27:33OK.
27:34Anthony hurries back into the blue kitchen
27:35to support his team.
27:36Six covers, table one.
27:37Entrees, two halibut, two lamb, two Wellington.
27:39Two halibut, two lamb, two Wellington.
27:40Yes, chef.
27:41I'm pumped about working the mead station tonight.
27:44I'm confident right now, bro.
27:45Are those wellies done?
27:46Riley, how long these was in?
27:48How's that looking?
27:49There's no wellies in here.
27:51What?
27:52Dude, what?
27:53He scored them and didn't put them in there?
27:54Oh, my god.
27:55I don't see two Wellingtons.
27:57Whoop.
27:58You're about to get it.
27:59OK.
28:00We need more Wellington in the oven now.
28:02We need these scores.
28:03I just got here five minutes.
28:04Yeah, no.
28:05Hey, hey, hey.
28:06Tweedledee and Tweedledum, come here, will you?
28:07This is ridiculous.
28:08We haven't got Wellingtons, so they didn't go in the oven?
28:11No, chef.
28:12Did you not see them in and set the timer?
28:14They're the cooking.
28:15No, chef.
28:16I thought they were put in, and it was a miscommunication.
28:17I'm sorry, chef.
28:18I did not put those in the oven.
28:19I didn't put those in the oven.
28:20I thought that they were.
28:21I'm sorry.
28:22So now we're .
28:24Get them in!
28:25Yes, chef.
28:26Chef.
28:27They didn't tell me to put them in.
28:28You came up to help, chef, and I got confused.
28:29I thought you were scoring them and putting them in the oven.
28:31Bradley's trying to save his own ass, but I ain't the one.
28:34I'll tell you that much.
28:35So how long for those two now?
28:37Give me 17.
28:38I got you.
28:39Hey, you got me.
28:40You're right.
28:41You got me in the jam.
28:42Let's try to me on that one, eh?
28:44No, dude.
28:45I'll remember that .
28:46Anthony says, I'll remember that.
28:48I'm not sure what that means.
28:50Kind of feels like a threat to me.
28:52I got my teammates telling me they were going to me over.
28:55I never said that.
28:57I saw that look.
28:58Okay.
28:59Really?
29:05You just threatened me, dude.
29:06I'm like...
29:07Hey, take a big breath.
29:08Give me this.
29:09Respectfully, shut the up.
29:10I did not try to him over, dude.
29:11How long for the Wellington?
29:12It's 15 minutes.
29:13Can I get something else instead?
29:14Give me two salmon.
29:15Give me something.
29:16Two salmon.
29:17Let's go.
29:18Two halibut, two salmon, two lamb.
29:19Two halibut, two salmon, two lamb.
29:20I can't keep them waiting another half an hour.
29:22How long for the Wellington?
29:24I don't know, man.
29:25I don't know.
29:26I don't know.
29:27I don't know.
29:28You can't wait for that.
29:29I don't know.
29:30I don't know.
29:31I don't know.
29:32I don't know.
29:33I can't keep them waiting another half an hour.
29:35Yes, Chef. I have one minute on my lamb.
29:37It's resting, Chef.
29:38They're about to leave.
29:39Do you get me, or will you be a bit confused?
29:41I understand, Chef.
29:41So speed up!
29:42Yes, Chef.
29:43This is ridiculous.
29:45Thank you. Thank you.
29:46You're good.
29:47Coming down, guys. Hot.
29:49Lamb over there.
29:50Yes, Chef.
29:50Lamb over there.
29:51Bradley and the blue team have begun making up lost time.
29:58Lamb is phenomenal.
30:00Meanwhile, the red team is focused
30:02on pushing out entrees.
30:04All right, just keep busy. Keep busy.
30:06Being on meat station with Alex,
30:07I take it upon myself to take that leadership role.
30:10It's very clear that she doesn't want any part
30:12in communicating.
30:13Alex, do you want to run up this chicken juice for me?
30:16I do my best to try to give her certain tasks
30:18that are the hardest to mess up.
30:20Make sure it's hot. Make sure it's hot.
30:23You're good.
30:24Go ahead and walk it. Go ahead and walk it.
30:26I could care less if I have to carry the whole team
30:28on my damn back.
30:29Like, I just don't want to disappoint Chef Ramsay.
30:32On order, two covers.
30:33VIP, yes?
30:34Chef Telly, yes?
30:35Entree, one salmon, one Wellington.
30:36One salmon, one Wellington.
30:37Communicate, engage. Let's go.
30:39Come on, ladies.
30:40We got this.
30:40We're communicating.
30:41I definitely noticed Alexandra's lack of engagement
30:46with the rest of the kitchen tonight.
30:48Not one noise.
30:49No one from the meat station there.
30:50She's giving zip, zilch, zero, nothing.
30:54Don't want it to be silent in here.
30:55No.
30:56Good.
30:56My goal tonight is to do a bit more listening
31:01so I can get to know how these girls work
31:03a little bit better.
31:04And if that means that I zip my lips, so be it.
31:10I threw away the key.
31:12You good, Alex?
31:13It's all good.
31:14Despite Alex checking out a bit,
31:16the red team continues to push out food.
31:18Thank you so much.
31:19It looks beautiful.
31:20And their chef's table has just received their entrees.
31:27Fire now.
31:28Two salmon, two Wellington.
31:29Heard?
31:29Yes, Chef.
31:30Let's go.
31:31Two salmon, two welly.
31:32Tonight, Chef got me on fish.
31:34How long?
31:34Two salmon, two Wellington.
31:35Two minutes, Chef.
31:36We all know Chef wants a perfect fish.
31:39Walking behind you, hop in.
31:42Need to be perfect.
31:44Well, they're overcooked, aren't they?
31:45Blue team, come over.
31:47Touch the salmon.
31:48Anybody?
31:49Over, Chef.
31:50Cook with pride.
31:51Yes, Chef.
31:52Pink crispy salmon.
31:54Let's go.
31:55I already have a coach just like Chef Ramsay.
31:57I don't need another one.
31:58Hey, Chris, I just want your best.
32:00I don't want overcooked salmon.
32:01Yes, Chef.
32:02Chef Ramsay can say whatever to me.
32:04It doesn't bother me.
32:05I'm from Jersey.
32:06Five minutes to window.
32:07I grew up in neighborhoods where I had to have thick skin.
32:10Oh, I did?
32:11Grew up in schools where the jokes are going to fly.
32:14Like, if you don't got tough jokes,
32:16you're going home every day crying
32:17because somebody's talking about you.
32:19Behind.
32:19So I'm built like that, for real.
32:22Finally, finally, finally.
32:23Chris's refire has put the blue team back on track.
32:27Back in the red kitchen.
32:28Cat.
32:29We're in this.
32:30Cat on the garnish station preps sides for the entrees.
32:33Entree to salmon, to Wellington.
32:35Get set.
32:36Hard.
32:36Get heard.
32:37Tonight is my night.
32:39It is my redemption story.
32:41Can I walk with my garnish?
32:42We're two out on that welly garnish.
32:44Two out, you can walk.
32:45Two out.
32:45It's garnish.
32:47I'm literally just cooking vegetables.
32:49Garnish is ready.
32:50It's seasoned.
32:52No, and it's crunchy.
32:54The carrots are crunchy.
32:55Cat, undercooked vegetables,
32:56not one ounce of seasoning in there.
32:57Let's go.
32:58Come on, Cat, please.
32:59He's coaching over here like he's an NFL head coach.
33:02Well, we can't walk meats without garnish.
33:03It's like a gut punch.
33:05I can't do anything without the garnish, though.
33:06Seeing things consistently come back from garnish
33:08because we're also having to hold our meats.
33:10I mean, I don't want these things to overcook.
33:12I know they're perfect.
33:14Walk that veg, Cat.
33:15Walk that veg.
33:19Cat.
33:20Yes, Chef?
33:20The carrots are still crunchy.
33:21Just look.
33:22I'm not serving it.
33:23Hey.
33:23Come on.
33:25It's a carrot.
33:25Come on.
33:26Get them cooked.
33:27Can I walk?
33:28That is the last thing that should ever get sent back.
33:30I mean, with fish and meat,
33:32you can't even cut it open to see what it looks like.
33:35But with garnish, it's the thing you can taste.
33:37Waiting on welly garnish.
33:3930 seconds.
33:40Can we walk?
33:41Cat?
33:42Cat?
33:43Wait one minute.
33:44I want to grab her and just be like,
33:46stab it with the fork to see if it's done.
33:48Do something.
33:49Walking garnish.
33:50Hot behind.
33:52Those are still a little crunchy.
33:54They're still raw.
33:56Cat.
33:57Yes, Chef.
33:58No.
33:58Pass me a knife, please.
34:00They're hard.
34:01They need to be cooked.
34:03Yes, Chef.
34:03It's a carrot.
34:05But by no means should we waiting on carrots.
34:09Ever.
34:09Carrots, turtips.
34:11Coming.
34:12That's how bad it's got.
34:13A f***ing carrot.
34:15Oh, my God.
34:25Carrots, turtips.
34:27It's almost two hours into dinner service,
34:29and Cat is struggling to get her carrots cooked for the third time.
34:34That's how bad it's got.
34:35A f***ing carrot.
34:37Oh, my God.
34:40Service, please.
34:42Why does this take so long?
34:44Despite a number of hurdles,
34:46the red team have managed to serve their last entree of the night.
34:49That's so good.
34:51Right?
34:52That is delicious.
34:53I'm just so f***ing happy we finished service right now
34:55that I could probably crap my pants and still be okay.
34:57I do.
34:58Me too.
34:59Woo!
34:59Both teams finally completed service,
35:07but that was painful.
35:10And so tonight,
35:11I don't feel right
35:13in announcing a winning team.
35:17So,
35:17tonight,
35:19I will announce a losing team.
35:20The losing team tonight is...
35:26The red team.
35:30Too many basic mistakes.
35:33So, red team,
35:35go back to the dorm
35:36and nominate three chefs
35:37for elimination.
35:40But think about everything you've seen
35:42since you walked through those doors.
35:45Understood?
35:46Yes, chef.
35:47Get out of here.
35:50This one actually is going to be harder to deliberate.
35:54F*** yeah,
35:54this one's going to be harder.
35:55Walking back to our dorms,
35:58I mean,
35:59you could hear a pin drop.
36:01This is going to be a brawl.
36:03Three people for elimination.
36:05Man,
36:06they call it hell's kitchen for a reason.
36:09We need to all thank
36:10three people that overall,
36:12we feel like,
36:12are the weakest.
36:13Not just dinner service,
36:14but challenges too.
36:16Do you want to start?
36:17I do not.
36:18All right,
36:19I'll start.
36:20Kat, Alex, Kara.
36:22Kat and Alex is my first two.
36:24I just can't think of a third.
36:25Kat and Alex.
36:26I did get a point yesterday
36:28and didn't f*** up any Wellingtons tonight.
36:31And I still feel like
36:31everybody's just trying to get rid of me.
36:33I feel like I could be flawless
36:35and I'd still get put up at this point.
36:36He said,
36:37take into consideration
36:38everything since we got here.
36:39Everything.
36:40The entire,
36:41the whole nine yards.
36:42Well,
36:42it's all around.
36:43It's not just,
36:44it's not just tonight.
36:47Kat, Alex, Kara.
36:48Kat,
36:48you have your three?
36:49Me.
36:51I was the only station
36:52that was like flopping.
36:53You just put yourself?
36:55You got that?
36:55Yeah,
36:56I'm going to say myself
36:57because I haven't won any challenges.
37:00So I'm taking responsibility.
37:02Girl,
37:02I would never put myself up.
37:03Even if I lit
37:04the whole freaking kitchen on fire,
37:06I still wouldn't put myself up.
37:08At the end of the day,
37:08if you're not going to root for yourself,
37:10nobody else is on this team.
37:11I'm going to go
37:13Kat, Kara,
37:15Anaya.
37:18Oh,
37:18like...
37:19No, no, no,
37:20it's not,
37:20it's not personal.
37:21No, I literally,
37:21I don't care.
37:22That's fine.
37:22It's okay.
37:23It's okay.
37:23It's fine.
37:24It's fine.
37:24No, Anaya's up.
37:25That's fine.
37:26Absolutely.
37:26I get it.
37:27Get rid of the strong ones.
37:28I get it.
37:29I'm going to have to go Kat,
37:30Kara,
37:30and Alex as well.
37:31My first service wasn't bad,
37:33guys.
37:33We're talking about service.
37:34We're talking about challenge.
37:35We're talking about teamwork.
37:37We're talking about...
37:37Yeah, I'm going to go,
37:40I'll go back here so I'll...
37:41It has nothing to do
37:42with my performance
37:43at this point.
37:43The little clicky girls
37:44want to play
37:45high school politics,
37:47and I already done
37:47high school once,
37:48and I wasn't that fond of it then.
37:49I just don't feel like
37:50the team even wants me
37:51to do well,
37:52so it's like...
37:52You are taking it personal
37:53because you say that everyone's...
37:54No, I just,
37:55if I disagree with you,
37:56don't gaslight me.
37:57I have a right to an opinion, too,
37:59that's not your opinion.
38:00Alex, I've listened
38:01to everything you've ever said.
38:02To try to have something on me?
38:04No, no,
38:05because I respectfully
38:06will listen to everything.
38:07So this is exactly
38:09the type of...
38:10No, let me have my opinion, dude.
38:12I don't...
38:12Drop it.
38:13You have nothing
38:14but your opinion.
38:15And so do you.
38:16You are not even
38:17allowing me to have mine.
38:19I don't know
38:20if Alexandra
38:21is even capable
38:22of listening.
38:25Respectfully,
38:26you got up there
38:27in the last elimination...
38:28Yeah, and that's why...
38:29Okay, okay.
38:30Go myself, Mahalo.
38:31Thank you again
38:32for proving a point
38:33that I can't finish a sentence.
38:34Well, I'm just trying
38:34to have a conversation.
38:34No, you're...
38:35You're giving me an oratory
38:36There is not a conversation
38:37if you don't let me finish
38:39my sentence.
38:41I don't have anything to say.
38:42I'm up for elimination.
38:44So are you.
38:45And we're going to have to do it.
38:46Absolutely.
38:47Good night.
38:48Absolutely.
38:48That's why I said,
38:49let's not even bother.
38:50Good night.
38:50Good night.
39:14Red Team,
39:15playing back everything
39:16that happened there tonight,
39:18it was in your grasp
39:19to win.
39:20Hands down.
39:22Ellie, Red Team's
39:23first nominee and why?
39:24First nominee tonight,
39:25Chef, is going to be Kat.
39:26Kat.
39:28Tonight's service
39:28was really rocky.
39:30There was quite a few things
39:31wrong on Garnish Station.
39:33Okay.
39:33Red Team's second nominee
39:35and why?
39:35Our second nominee
39:36is going to be Alexandra.
39:38The Red Team just believes
39:39that there's not
39:40a team player in her.
39:41Wow.
39:42Okay.
39:43Third nominee?
39:44Cara Marie.
39:46She was on table side tonight.
39:48There were a little bit
39:49of lag time
39:50with those tickets.
39:51Wow.
39:52Okay.
39:53Kat.
39:54Alexandra.
39:55Cara Marie,
39:56step forward, please.
40:02Cara Marie,
40:03tell me why you think
40:04you deserve to stay
40:04in Hell's Kitchen.
40:05I am a 100% dedicated
40:07person and employee
40:09and chef
40:09and I will always do
40:11everything that I can
40:12to be better
40:12every single day.
40:16Alexandra,
40:17why does your team
40:18think that you're
40:19not a team player?
40:20I'm not sure.
40:21I stayed quiet tonight
40:22in service.
40:23I let Jada lead.
40:24I listened to her
40:25trying to be a team player.
40:27I just feel like
40:27there's a target
40:28on my back.
40:31Tell me why you think
40:32you should stay
40:32in Hell's Kitchen.
40:33Just because I'm,
40:34you know,
40:34not miss congeniality
40:36of the house
40:36doesn't mean that
40:37I shouldn't be here
40:38because I've earned it.
40:43Wow.
40:44Kat.
40:45Yes, chef.
40:46Tell me why you think
40:47you should stay
40:47in Hell's Kitchen.
40:48I'm super passionate
40:49about what I do.
40:50I take food
40:50very seriously,
40:52but tonight
40:52it got the best of me.
40:54Chef,
40:54I'm going to light
40:55a fire under my ass
40:56and do what I need
40:57to do to impress you,
40:58chef.
41:00This is tough.
41:02Very difficult decision.
41:04My decision is...
41:12Alexandra and Cara Marie
41:18get back in line.
41:22Kat.
41:24Yes, chef.
41:24Young lady,
41:25your performance tonight
41:26on Garnish
41:27confirmed for me
41:29that you're just
41:31not ready to become
41:32my head chef
41:32at Hell's Kitchen
41:33here at Foxwoods Resort.
41:35Please give me your jacket.
41:38It was a pleasure, chef.
41:40Likewise.
41:40Appreciate you.
41:42Good night.
41:43Bye, guys.
41:44Bye, Kat.
41:44Take care.
41:46Kick ass.
41:49I can't believe
41:50I let chef down,
41:51but service really proved
41:53to be difficult for me.
41:55I think given time,
41:56I could have learned
41:57from my mistakes
41:58and been better.
42:00I went into this like,
42:01Kat, you could get
42:02a black jacket,
42:02and the fact that
42:03I didn't even get
42:04top ten is...
42:06is heart-wrenching.
42:07Do you know what?
42:09Thinking about tonight,
42:11I'm not done yet.
42:15Bradley, get over here.
42:22All of you,
42:23get out of here.
42:25Head back to the dorm.
42:28You were on the meat station
42:30by yourself.
42:31Yes, chef.
42:32And you dropped the ball.
42:38Next time on Hell's Kitchen...
42:40Kick ass.
42:41Yeah!
42:41A war is brewing
42:43in the dorm.
42:44You won't let me
42:45speak my piece.
42:45I don't care about your piece!
42:47And the heat in the kitchen
42:48reaches a fever pen.
42:50Chef, we're careful.
42:51Will any of the chefs
42:52be able to keep it together?
42:54Psycho!
42:55And who will lose
42:56control completely?
42:57Oh!
42:59It's all next time
43:00on Hell's Kitchen
43:01Battle of the States.
43:04What a shame.
43:04Larry Sawyer's Martial
43:10Sovereign
43:10in the door
43:12fair!
43:14Oh!
43:15All right!
43:15It's good.
43:16It's good.
Recommended
42:25
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