Gordon Ramsay Calls Out a Dangerous Chicken Bone Mistake | Hell's Kitchen USA

[00:00:00]Morning guys.

[00:00:10]>> Morning, chef.

[00:00:13]>> Everyone's so serious this [music] morning.

[00:00:16]>> Now there's four of you here standing in front of me and just look how close you're getting now.

[00:00:21]The bar has been raised even higher and it's getting harder. Okay, our next challenge. This is a challenge that I give to every new cook that I hire.

[00:00:33]You're going to be cooking from a bowl of leftovers. It's about maximizing food cost [music] and no waste. The individual chefs must create a dish using 15 leftovers that include beef, chicken, macaroni, parsnips, [music] and red wine.

[00:00:47]>> This test is going to separate the average to the talented. The winner of this challenge [music] will do what every chef in America would love to do.

[00:00:58]You've all got 15 minutes.

[00:01:01]>> Ready?

[00:01:02]>> Yeah.

[00:01:03]>> Let's go.

[00:01:04]>> To ensure originality, Chef Ramsey has spread out the group. Jessica and Michael will be cooking in the blue kitchen, while Ralph and Elsie will be in the red kitchen.

[00:01:14]>> Any ideas here, Jessica?

[00:01:16]>> Uh, they're coming to Michelle.

[00:01:17]>> They will be judged on presentation, taste, and creativity. In other words, how they maximize the ingredients.

[00:01:24]>> Try to use all the ingredients. Yes. We got chicken stock. So, >> I am the leftover queen. When you're feeding a family of six, you learn to utilize leftovers really well. Like, I'm going to make some chicken soup.

[00:01:36]>> Think about what I [music] said, Elsie Ralph. No waste.

[00:01:39]>> What we've been taught here is not to overload with too many flavors, but really use flavors wisely.

[00:01:45]>> Get your pan on. Get some heat in the pan.

[00:01:47]>> My mom was the inspiration for my dish.

[00:01:48]Just always like throwing stuff together. She was always making up crazy casserles.

[00:01:52]>> Let things work and move. Chef Ramsey, he really wanted to make a point for us that we can make great things out of just scraps to create new dishes.

[00:02:00]>> Okay, Michael, seven minutes. You got that?

[00:02:02]>> Chef Ralph, he's got all these pans going and I'm just throwing in my stuff, you know, [music] into my pot, making my chicken soup.

[00:02:10]>> That's 5 minutes, guys.

[00:02:12]>> I made a sauté of chicken drumlets. I had the thing nailed.

[00:02:16]>> One minute, Michael.

[00:02:17]>> I was thinking [music] about taking the chicken off the bone. All of a sudden, you know, it was like 1 minute left. cuz like uh you know I don't have time. Feel like I'm missing something.

[00:02:25]>> All right, guys. Stop [music] and plate your dishes.

[00:02:27]>> That's it. No more time now.

[00:02:31]Right now.

[00:02:34]>> Chef Ramsey believes the key to any successful restaurant is utilizing leftovers from the previous night's dinner service. Now it's time to see what the aspiring chefs have come up with.

[00:02:45]>> Jessica.

[00:02:46]>> Yes, chef.

[00:02:47]>> Reveal what you've done.

[00:02:49]I did a beef stew and uh berries and cream dessert chef.

[00:02:53]>> Okay, pass over your dish, please.

[00:02:56]>> Thank you. First one.

[00:03:02]>> It actually looks a mess, but it tastes delicious.

[00:03:08]>> Next dish.

[00:03:13]The presentation zero, but flavor. Good flavor. Not bad. The chef definitely reacted nicely to my dish. She said had good flavor. I thought I did well.

[00:03:21]>> Okay, Michael.

[00:03:22]>> Chef, >> tell me what you did, please.

[00:03:24]>> I have a uh a pasta here and then I have uh chicken wings.

[00:03:29]>> Thank you.

[00:03:30]>> So, a pasta dish.

[00:03:31]>> Yes.

[00:03:36]>> This is opposite to Jessica's. Actually looks quite nice, but doesn't really taste as nice as it looks.

[00:03:41]>> Oh, man.

[00:03:42]>> And very dangerous leaving those chicken bones in there. Very dangerous. It was little details like keeping the bone in the chicken. I knew that it would come back to haunt me and it did.

[00:03:52]>> So, a bit of a let down that one.

[00:03:55]>> Okay, Ralph, tell me what you did, please. [music] >> Chef, what we have here is a sauté of chicken drumstick.

[00:04:00]>> Uh, it's accompanied by some uh on the fly palms lion with a natural thyme sauce.

[00:04:08]>> Looks like something just come out of a restaurant.

[00:04:11]clean.

[00:04:17]Um, presentation wise, spot on. Um, flavor, not bad. Unfortunately, the raw onion, it's very, very crunchy. Um, not a clever utilization of the ingredients, barely one/3.

[00:04:29]Elsie, >> yes, chef, >> reveal your dish.

[00:04:35]>> I made a traditional chicken soup. My [music] hangover special. Uh, cut up some potatoes. [laughter] >> Leftover chicken soup. Great for hangovers.

[00:04:44]>> Yeah.

[00:04:45]>> Yeah.

[00:04:47]>> I can smell a little hot sauce on that and you're you're good to go. All these people have taggot and they're using all these fancy, you know. Yeah. This is bra beef with blah blah blah blah blah blah blah. And I've got chicken soup.

[00:04:59]>> There's certainly enough portions in there to feed a family of six. Okay. Um, first thing I'm nervous about is the color. It looks like something out of a sewers canal.

[00:05:14]Okay, >> that's delicious.

[00:05:19]>> Thank you, chef.

[00:05:20]>> A real hearty and warm, substantial soup.

[00:05:25]>> Thank you, chef.

[00:05:27]>> Four very interesting dishes.

[00:05:31]I have to say, within 15 minutes, not bad. And the person wanting the challenge today is going to be doing something very, very different, very exciting. Doesn't happen that often, especially in cooking. That person is Elsie.

[00:05:53]Congratulations.

[00:05:55]>> Thank you.

[00:05:56]>> I'd pay for that dish.

[00:05:57]>> Thank you, chef.

[00:06:00]>> We got an exciting morning tomorrow morning.

[00:06:02]>> Okay.

[00:06:04]Very exciting.

[00:06:05]>> I'm thrilled.

[00:06:06]>> Don't forget your knives.

[00:06:08]>> I won't, chef.

[00:06:10]>> Let's go.

[00:06:13]>> When you think of the practical side of Elsie soup, 2/3 of a tray was used. So, all those leftovers were cleverly utilized in the middle of a very busy restaurant. You could quite easily sell 25 30 portions of that.

[00:06:26]>> Elsie has once again proven that talent and creativity can impress Chef Ramsey more than experience.

[00:06:32]Elsie, did you keep your soup? I want to try it. Totally thought I won. I mean, he said great things about my dish. I also had dessert on my dish. Elsie didn't. And Elsie won.

[00:06:42]>> Nothing crazy about that veil stock. It does look like a sore.

[00:06:45]>> So, it sucks. I'm a little bitter, you know. I'm definitely bummed.

[00:06:48]>> Let me get some of that soup.

[00:06:51]>> I guess the one thing that annoyed me the most was the fact that both Jessica and Ralph at the end of the challenge said, "Let me taste your soup." Like, they really couldn't believe that it was good. Yummy.

[00:07:02]>> It's good.

[00:07:03]>> Yummy.

[00:07:04]>> There's a little bit of jealousy there.

[00:07:05]They're pissed. They came up with all these fantastic fancy dishes and I made chicken soup.

[00:07:11]>> With Elsie having been on the winning side of five challenges, the others are getting tired of her success. Especially Ralph, who hasn't been rewarded with a trip outside the gates of Hell's Kitchen since he arrived.

[00:07:24]>> I was disappointed. I know that my dish looked the best. Nobody likes a soul loser, though.

[00:07:41]We got a big day tomorrow.

[00:07:43]>> I got to be up and ready by 7:30.

[00:07:45][music] >> I wonder what you're doing.

[00:07:46]>> I don't know. With my chef jacket.

[00:07:49]>> Not so much fun if you ask me.

[00:07:51]>> Well, it depends on what I'm going to do.

[00:07:55]Beats prepping, I'll tell you that.

[00:07:57]>> What's that?

[00:07:57]>> I said it beats prepping. I haven't won a challenge since I've been here. I feel like I got robbed, you know. Bad for Ralph, good for Elsie. She's going to go play with somebody with a knives tomorrow. Uh, good for her. [music] It's 7:00 a.m. and Elsie gets ready for her reward. She has no idea where her chicken soup is about to take her.

[00:08:22]>> Morning, Elsie. Ready?

[00:08:24]>> Yeah.

[00:08:24]>> Got your knives?

[00:08:25]>> Yep. Got my knives.

[00:08:26]>> Still don't know where we're going.

[00:08:28]Don't have a clue, right?

[00:08:29]>> I wish you'd tell me.

[00:08:31]>> After you. I will do in a minute. In we go. Something very, very exciting.

[00:08:39]>> We're actually going to a television studio. We're going to do a segment on Good Day Live on national television. Going to cook.

[00:08:47]>> No, we're not.

[00:08:48]>> A cookery.

[00:08:50]>> I'm going to cook on television.

[00:08:51]>> You're going to cook on television. It's a breakfast show. It's national. is going across the whole of America. Okay.

[00:08:59]>> Okay. Can I have a drink now? [laughter] >> The most important thing about this is just to stay in control.

[00:09:06]>> Just don't yell at me. That's all.

[00:09:08][laughter] >> Just don't burn the risotto. Alfie, what the [ __ ] is that?

[00:09:13]>> I won't. I won't. I won't. I'm going to watch it very, very carefully.

[00:09:16]>> There you go.

[00:09:19]Here we go.

[00:09:23]Ready?

[00:09:24]Yes.

[00:09:25]>> While Elsie arrives at the studio for the losers, it's a full day of prep for tonight's dinner service.

[00:09:30]>> You want to get yourself set up?

[00:09:33]>> You guys still don't know what it is, right?

[00:09:35]>> Have some guesses going on.

[00:09:37]>> What are your guesses?

[00:09:38]>> Well, I don't know. She's bringing her chef jacket and knives. Maybe going uh >> cooking for the governor.

[00:09:43]>> I don't know. I wouldn't want that gig.

[00:09:45]I'm afraid I don't have a very good schnitle recipe.

[00:09:50]>> All right. Okay. Makeup. Oh dear. I don't like makeup.

[00:09:55]How are you? [music] >> Yeah, I feel like a movie star. You know, like five minutes of fame. Hey, I'm going to grab it and run with it.

[00:10:04]You know, >> it's just minutes before [music] Elsie, the mother of six, makes her talk show debut.

[00:10:10]>> Halfway on the intro.

[00:10:15]>> Everybody, we're >> 2 minutes away. We're away at 9 for the >> um take two seconds from that, please.

[00:10:22]Jessica, just going to throw the rest of those in there and then we uh I just needed you guys for two minutes.

[00:10:26]>> Yep.

[00:10:27]>> You too, Ralph.

[00:10:30]I'm >> not nervous. It's just live television.

[00:10:32]>> All right. No, not nervous at all.

[00:10:34]Really? Seriously, it's nothing telling me that.

[00:10:35]>> Okay. Okay. Okay. Okay. Sorry.

[00:10:37]>> Not going to be nervous about it. Just national.

[00:10:39]>> One minute.

[00:10:42]>> How far away are we guys going? He >> He's going to tell me when to go.

[00:10:45]>> Yeah.

[00:10:46]>> Right here. Michael, Jessica, Ralph, have a seat.

[00:10:52]Just watch.

[00:10:55]>> Ready, chef.

[00:10:56]>> Ready. Good. You don't look nervous.

[00:10:57]>> Stand by.

[00:10:59]>> Three. Two.

[00:11:04]>> Oh no.

[00:11:13]Oh no.

[00:11:16]Oh yes. Welcome back to Good Day Live, everybody. Our next guest is one of the world's top chefs, England's own Gordon Ramsay.

[00:11:23]>> When Scott brought us over to the bar, there was no doubt in my mind what we're going to be looking at.

[00:11:27]>> What we're going to do, we're going to make the most amazing risotto. Else, come in, babe, and take over. Show us how it's done.

[00:11:32]>> Hi, Elsie. Take over because I'm I suck here.

[00:11:35]>> Good morning, ladies. What are you doing here?

[00:11:36]>> Good morning, Elsie.

[00:11:37]>> I would have much rather it have been me, but it was her, so be it. Here we're uh sweating up the shallots. Just making them nice and warm and getting them all coated because it's going to be in the risoto.

[00:11:48]>> This is the kind of dish you don't want to leave unattended like because I mean the risoto dries up very very quickly.

[00:11:53]>> Generally, how long does it take to make a proper risoto?

[00:11:56]>> Less than 10 minutes.

[00:11:57]>> Yeah, I'm pissed and I want to win. And you know the fact that she just keeps winning. It just, you know, it creates bitterness with everybody. That's all.

[00:12:04]>> You seem very cool, Elsie. What's up with that?

[00:12:06]>> I am. I'm a pretty cool person. Elsie's a little older and you know so are those women so I think she got that kind of bond as far as that goes.

[00:12:13]>> How's she doing?

[00:12:14]>> She's doing very well. Very well.

[00:12:16]>> I won yesterday's challenge.

[00:12:19]>> Fantastic.

[00:12:21]>> Now we're cooking. Thank you for being here.

[00:12:26]>> It's time for you guys to get back in the kitchen and get ready for dinner service.

[00:12:29]>> Yep.

[00:12:31]>> Go Elsie. Bye.

[00:12:37]>> If I were, you know, the other contestants, I would probably be a little jealous that uh I got my [music] few minutes of fame on national television.

[00:12:47]>> I did it. I did it. I did it. And it didn't crack.

[00:12:51]>> While Elsie celebrates her success, back in Hell's Kitchen, they are hardly celebrating.

[00:12:57]>> The next challenge, we should all make chicken soup.

[00:12:59]>> Yeah. Um, don't get me pissed off about it again, Michael.

[00:13:02]>> Sewer water soup >> with the bone on it.

[00:13:04]>> Yeah, with the bone on it. Soggy wet in the soup. That's [ __ ] appetizing.

[00:13:09]Should have made him eat one of those things.

[00:13:12]>> Oh, snap. Right now, while Elsie's over at the studio making hobnobbing with everybody over there, [music] we're uh putting the axe to the grind. Myself, Jessica, and Michael are doing the work of five people as three.

[00:13:23]>> I got to make a risoto now.

[00:13:26]>> She's on TV and I'm cooking a risoto.

[00:13:28]You going to carry her tonight?

[00:13:30]>> Nope.

[00:13:32]>> You know, me and Ralph sort of joked about like not [music] carrying Elsie because a lot of people have been doing a lot of stuff for her. The truth is what station you're at, you're freaking responsible for that. So, tonight is definitely put up or shut up for Elsie.

[00:13:43]>> GOOD DAY LIVE. AH, KILLING ME NOW.

[00:13:46]>> YEAH, I should have won it. Ralph, if you look at what I made, I won.

[00:13:52]>> Killing me, Jess. Yes. Right.

[00:13:56]Hey, Jess. Yes. What are you going to do if Elsie's in the weeds tonight? In the uh in the Garner station.

[00:14:00]>> If what?

[00:14:00]>> Elsie's in the weeds. In the Garner station.

[00:14:02]>> Nothing. [laughter] >> Hi guys.

[00:14:06]>> Hey. Hey. Hi. Elsie. Hey. Did you see her?

[00:14:11]>> We did.

[00:14:11]>> Yes. As a matter of fact, we did tune in.

[00:14:13]>> What do you think? It >> was excellent.

[00:14:15]>> Did you learn anything?

[00:14:19]>> Don't lose challenges.

[00:14:20]>> Don't lose challenges cuz you might get some you might get some TV action.

[00:14:23]>> Fantastic.

[00:14:24]>> I see. I think you did a great job. I wish it was me, but I'm so happy it was you.

[00:14:27]>> Um, one more thing, second part of the prize.

[00:14:30]You get to choose who's on what station for tonight's service.

[00:14:38]Don't tell me now. Think about it and tell me later. Have a good think. Okay.

[00:14:43]>> Okay.

[00:14:44]>> Let's get Let's get cracking. Back to the real world. Elsie, there's over there. You want to check it for me?

[00:14:53]>> It's weird, you know. I'm trying to read the vibes, but I'm also [music] not because if I care too much about the vibe, it's just going to bug me.

[00:15:00]>> Was that a good experience this morning?

[00:15:04]No one was bitter at you or hated you or anything for that, you know.

[00:15:06]>> Huh?

[00:15:07]>> No one was bitter at you or hated you or there was no resentment for anybody, you know. You want to know what I think?

[00:15:12]>> What?

[00:15:13]>> I think that chef judges each each one of us differently. He has different expectations out of each one of us based upon our skills. Like obviously he expects something more from me than what I [music] gave him or I would have won.

[00:15:23]And you you came through with what he was [music] expecting from you and you won.

[00:15:30]>> Yeah. Yeah. Yeah.

[00:15:36]>> Good morning, chef.

[00:15:37]>> Hi, chef.

[00:15:38]>> Good morning.

[00:15:39]>> I was a little surprised when I walked in the kitchen and saw Chef Ramsey cooking. I didn't know what to expect for today's challenge. I thought it might have been like a dessert that we had to make.

[00:15:47]>> All three of you have done bloody well.

[00:15:50][music] You're in the final three.

[00:15:53]Now, I've really got to get you up to speed with what it's going to take. Not just to get to Vegas, but to become successful in Vegas.

[00:16:03]>> Yes, sir.

[00:16:05]>> There.

[00:16:07]My signature dish.

[00:16:09]Have a quick smell. Just There should be something in there. Now, have a taste.

[00:16:16][music] This is your next challenge. 20 minutes to recreate that.

[00:16:23]>> Let's go.

[00:16:25]>> This challenge is one of the hardest tests any chef can face.

[00:16:29]>> I would get your pans on.

[00:16:31]>> Without any knowledge of the recipe, they must recreate a dish by taste alone.

[00:16:36]>> I will leave the dish out for you. Yes.

[00:16:38]>> Yes, chef. You >> can possibly keep on coming back and referring.

[00:16:41]>> Everything needed to make Chef Ramsay's signature dish can be found in the kitchen. But can they select the correct ingredients?

[00:16:48]It's a fish.

[00:16:49]>> Keith uses the Chilean sea bass, while Heather and Virginia have chosen the wild striped sea bass.

[00:16:57]>> I could be wrong. I'm really second guessing myself today.

[00:17:01]>> Now, each of them must create the puree for the dish.

[00:17:04]>> Taste, taste, taste, taste, and taste.

[00:17:07]>> I couldn't think of what the puree was.

[00:17:10]It was creamy and starchy like a mashed potato, so everybody was getting potatoes, but I really don't think it's potatoes.

[00:17:17]I looked on the Speed Rock. Yes. I saw the beans. I was like, "That's what it is."

[00:17:22]>> Unlike Keith and Heather who are using mashed [music] potatoes for their puree, Virginia is taking a chance by using the Tuscin white beans.

[00:17:30][music] >> So, halfway. Just under 10 minutes to go. Yes.

[00:17:34]>> Now, they've moved on to the sauce, and Keith has made a discovery about what [music] he thinks is in the sauce, but he's not sharing.

[00:17:41]>> In the sauce, it was Israeli couscous.

[00:17:44]And uh these girls were kind of watching me what I was taking and I didn't want them to see. So I was just trying to hide the couscous.

[00:17:50]>> What is that?

[00:17:51]>> No, don't be cheating.

[00:17:52]>> No, I need that couscous.

[00:17:53]>> Virginia said she was looking for couscous, too. But she didn't even know what couscous looked like.

[00:17:57]>> I'm not cheating. I [ __ ] saw that [ __ ] >> Keith is a little brat. I don't think I was cheating at all.

[00:18:03]>> Last minute. Come on.

[00:18:05]>> Yes.

[00:18:06]>> While Keith and Virginia have both used couscous in their sauce, they disagree on the seasoning. Keith uses cilantro, as does Heather, while Virginia seasons her sauce with basil [music] and grapefruit.

[00:18:18]>> Come on.

[00:18:21]>> 10 seconds. Move your butt.

[00:18:24]>> Yes, sir.

[00:18:26]>> Come on, Anna.

[00:18:27]>> Yes, sir.

[00:18:31]>> 20 minutes. That went quick.

[00:18:32]>> Now, it's up to Chef Ramsey, who must decide who has come the closest to recreating his signature dish.

[00:18:38]>> Now, I want to taste. What is your dish?

[00:18:41]Sea bass potato puree with panetta. The sauce is [music] a confetti of vegetables.

[00:18:47]>> Tasty. And you use cilantro.

[00:18:50]>> Yes, sir.

[00:18:50]>> Yeah. Virginia.

[00:18:51]>> Yes, chef.

[00:18:52]>> Describe your dish, please.

[00:18:53]>> Uh, wild striped sea bass over Tuscin bean puree with ham hocks and cous pearl couscous.

[00:19:04]And the sauce is a grapefruit verb blanc um finished with a little bit of basil.

[00:19:09]Quite interesting so far. You've put cilantro in yours and you put basil in yours. Two very good dishes. Keith, what is it?

[00:19:16]>> Well, the sauce I made uh it's I sweated down a mirror, finished it with cilantro and butter. The potatoes I made uh sauteed chorizo and onions. And then the fish I just pan roasted. Nice balance and um a really nice creamy puree. Three very good accomplished dishes, all individually different. But for me, there's one of these three dishes that has the bass, the puree, and the sauce.

[00:19:45]Absolutely spot on. And that person is Virginia.

[00:19:55]Congratulations. The pink grapefruit, the white bean puree, and the stripe bass. Absolutely spot on. You have a pallet.

[00:20:05]>> Hey, now use it.

[00:20:07]>> Thank you. I guess all those walks I took my tongue on every day really trained it.

[00:20:15]The winner of this challenge, Virginia, you're going to spend some quality time with me on the intimacy about cooking, running the line, running the hot plate, and I will personally go through as many secrets as possible that I know that will help you to become a top chef.

[00:20:32]Virginia won again. Of course she did.

[00:20:36]Makes you think that no matter how good you are might not be chosen.

[00:20:42]>> Keith and Heather working in a restaurant is never done. Jean Phipe has got some assignments for you. Let's go.

[00:20:52]>> Having your own restaurant is not a strictly business operation. You have to be an artist. And I think I might be more of an artist than they are. That was a hard challenge. That was hard.

[00:21:04]>> Junior kills it on the [ __ ] challenges, huh? What the [ __ ] >> Thanks.

[00:21:10]>> Whatever.

[00:21:12]I knew there was [ __ ] something else in those potatoes, but there was just all beans you put.

[00:21:16]>> I went back in there to look for the bacon and I saw the [ __ ] beans in the in the panetta. I thought it was ham hock sitting right there.

[00:21:23]>> Yeah, the recipe is in a book.

[00:21:27]I would have gotten it too if I got his book two days prior and read it cover to cover.

[00:21:32]>> I'm going to get one of your cookbooks.

[00:21:34]>> Oh my god almighty.

[00:21:38]>> I was really proud of the challenge today. Proud of me, but Heather's totally jealous and it's [ __ ] It's total [ __ ] [music] >> You think she recognized it from his book?

[00:21:51]>> She just got that book and that recipe was in that book.

[00:21:56]You still have to do service and she can't do it.

[00:21:59]>> She's been on the chopping block five times. She can't perform on the line.

[00:22:03]That's what really counts. Obviously, I want to win. And if I didn't win, I would want you to win. You know what I mean? I wouldn't be able to live with myself if she beats us. She can't win.

[00:22:14]>> Oh my god. I would be like, >> we should just work together to get her out.

[00:22:22]>> I'm not helping her out anymore. I'll tell you that [ __ ] right now.

[00:22:26]>> Girls got to go.

[00:22:33]>> Hi.

[00:22:34]>> How are you?

[00:22:35]>> Fine, thank you. That's so cool that I get to go train with Chef [music] Ramsay. He already said I have a pallet and talent, but I don't have the experience from working on the hotline.

[00:22:44]Chef Ramsey is going to tell me as [music] many secrets as he knows.

[00:22:47]>> What I'm going to do now, just going to go through the dish. We want to cook it for you. It's to your advantage to ask as many questions as possible.

[00:22:57]>> While Virginia gets some much coveted alone time with Chef Ramsey, Keith and Heather get some alone time with Jean Phipe. [music] Polishing all the glasses and silverware for the entire restaurant.

[00:23:08]>> Let's not waste any time.

[00:23:10]>> No.

[00:23:10]>> Action.

[00:23:11]>> Action.

[00:23:12]>> Action. Keith.

[00:23:16]>> Tilt the [music] pan and it cooks the back of the fish as well. And all I'm doing now is just making sure that this whole thing is cooked evenly.

[00:23:23]>> There's a lot of things that you can't beat. It's not just having a good pallet. It's actually being able to produce it.

[00:23:31]>> I wish I was getting a cooking lesson from Gordon Ramsay. That's a good prize.

[00:23:35]>> Yeah, it is >> something you can take home with you.

[00:23:39]>> Once they're in there like that, you just take your whisk and you just lightly crush them. I got to really just pull out the lessons I've learned and use that as gasoline to [music] run my vroom vroom car that's going to make it to the front of the line.

[00:23:53]>> In addition to a cooking lesson, Chef Ramsay has decided to give Virginia some pointers on expediting or running [music] the pass.

[00:24:01]>> I'm going to get you to call out an order for me. Okay.

[00:24:04]>> Okay.

[00:24:04]>> Yeah.

[00:24:06]>> Do you see what he's doing?

[00:24:08]>> Teaching her how to expedite.

[00:24:09]>> No. And the cook on the line. He's showing her how to win.

[00:24:13]>> She's not going to grasp it, >> dude. He's showing her how to win.

[00:24:23]112 ONE TWO SPAGHETTI. QUIET IN THE KITCHEN, PLEASE.

[00:24:30]>> YES, CHEF.

[00:24:31]>> I think it's beyond a fair situation right now.

[00:24:33]>> Let's put a little bit of love into my uh my glasses, will you?

[00:24:38]I'm pissed. I'm so close to my dream and I'm [music] just going to smile because Virginia might take it away from me.

[00:24:46]>> I don't think so.

[00:24:48]>> In a way, scare them. But if I scare you, you're not going to forget.

[00:24:52]>> That sauce is totally wrong. There's chunks in it of white pepper.

[00:24:56]>> Well done.

[00:24:56]>> When I first started Hell's Kitchen, I didn't believe in being brewed like that.

[00:25:00]>> Make it right.

[00:25:02]>> Well done.

[00:25:03]>> And now I totally believe in it. And I'm going to be a [ __ ] in the kitchen.

[00:25:18]>> [music] [music]