Gordon Ramsay Loving The Food! | Hell's Kitchen | Part One

now the executive chef of Wolfgang Puck's mission-style Steakhouse cut Beverly Hills please welcome chef Ari Rosen sin' chef welcome chef how are you good to see you chef ari is a really great chef you knows exactly what a Steakhouse steak is supposed to look like and what it's supposed to taste like so it's not gonna be easy actually Ariel Kristin bring all three steaks forward thank you good thank you chop as I'm seeing the other girls dishes in front I'm like wow they have a lot more going on than I do but I think my plate says steak house all over it Lygia how does that look they look very different although there's steak on a plate technically they're all presented with a unique vision in mind interesting let's begin with actually I please describe your dish to chef what I did for you today it's a southwestern style filet I rubbed it with pasilla pepper and smoked chili powder and the side that I have for you is a grilled poblano pepper and the veg that I have is all sauteed in Chipotle butter so that all three components combined really well my dish looks sexy just like me so I know that I am ready to go you definitely left the steak in the foreground let it speak for itself which is cooking us what I steak is all about thank you the pepper is a little bit undercooked definitely needs to like maybe cook with the steak and baste it a little bit or raise it even great efforts perfectly cooked in the middle Thank You chef good what a great start Ariel please describe me dis to chef chef I'll start with the steak I did a roasted garlic and poblano pepper butter for the corn so some of the oil that was left over from the garlic I poured over the steak to kind of baste it I also put some of the butter on the steak and some grilled pineapple and then the other side is spaghetti squash with a Cipollini onion and bacon vinaigrette with some fennel as well good flavor beautifully seasoned the temperature on the protein is spot-on absolutely let's go see delicious there's a lot going on there there's a lot in that little dish but that's I want to have a lot of flavor overall well executed - Thank You chef Kristen please describe your dish after chef I have a bacon and gorgonzola potato puree and I have a grilled asparagus just using the salt and pepper a little bit of garlic shallot and my rib eye with a red wine dummy grilled and finished in a cast-iron for a little bit more char beautifully cooked this has got to be a good thing like he's drooling over my rib eye right now definitely carmelization on both sides flavor through and through it's very difficult to nail potatoes that's why it's a sign of a good chef is a great potato dish now today I'll be judging your dishes head-to-head and obviously the team with the most points wins let's start off with the flank steak let's go down come on let's go I'm feeling confident I have experience with Italian cuisine Amanda bring it on chop describe the dish I had the flank steak that if you are in tina style with the truffle cannellini beans and blood orange gremolata now the protein really well it's delicious brilliant job sham members describe to this place I have for you a grilled flank steak with a pappardelle pasta with tomato cream sauce um I don't get the garnish because you wouldn't really serve that kind of pasta with a red meat like that yeah point to the red team well don't travel a chef [Music] we're challenging the red team and I'm bouncing back dad getting out of my slump next up the ground bison using Spanish ingredients Wow look at that Josh explain to this place chef I gave you a bone de Grasse that has chorizo red wine and kale big bulls chiefly done well petach Thank You chef Chucky on today's chef my house - meatballs with a romesco manchego a little bit of parsley on top big balls dry such a shame point goes to Jarrett conversations' well better the top sirloin let's go with the score tied Kristen's top sirloin Oh poivre you've cooked it juicier gets a tray ball from the chef good job but Frank's pan-seared top sirloin with roasted Brussels sprouts Frank by Cisco Keithley Thank You chef it also makes a good impression well it's a tough one ham Kristin point to you Frank point to you as well good job both you welcome back Frank Thank You chef next up one of my favorite cuts the ribeye Joe Ariel's Japanese ribeye with bok choy and noodle salad that's delicious I mean really delicious gets a very favorable critique I missed like being in a Japanese drill in the Kyoto and Joe's pan seared ribeye with sauteed daikon radish this is peaceful absolutely spot-on that Chef is also well received tough on this one point goes to both you great job [Applause] tied three-three let's go the Battle of the fillets last pairing I'm happy to drive the blue team to victory so red team definitely better watch out don't discard dish I have for you grilled bison and you have bison spring rolls license cooked beautifully Gandhi actually describe to this place what I have for you is a shrimp pad thai why pad thai I don't associate pad thai with a fillet I was trying to take a little bit of a risk I feel like the sauce is good with the bison itself beautifully conceptualized we actually think that I'm back in Bangkok really delicious and set up on a 2 unique dish is very hard indeed the point goes to both of you well done seriously well done back in life [Applause] tights I'm gonna give it to the best dish the dish that nailed everything was his heart really hard congratulations chat please welcome fifth-generation owners of Omaha Steaks president and CEO Bruce Simon and senior vice president's top target oh my god fifth generation it's absolutely ridiculous it's like freakin beef just coursing through their blood that is a lot of pressure Bruce Todd and I I'm gonna look at all your dishes and then we are only gonna taste the ones that are visually appealing they have to be I catch you okay chefs bring up your dishes please let's go my presentation is spot [ __ ] on rustic contemporary sexy I already have one of the judges eyes just staring at my butcher's block Wow I was right Wow well gentlemen I mean this is a tough question but visually let's go for our top three that you'd like to taste this steak that's right in front of me it's beautiful it has perfect grill marks it's beautifully garnished and next to the sliced filet mignon this is a really outstanding presentation I agree I also really enjoyed the strip this is beautiful is there another one that we can get down to the top Street pick me pick me pick me it looks good come on you gotta pick me I have to say I'm a real sucker again for the grill marks okay Rose Santos's and today's those are the top three I just cooked the steak that was awesome and you're not even a taste mine that's [ __ ] Natasha Jennifer and Brian come pick up your steaks thank you I just irritated as all help I think I would have wanted based on [ __ ] flavor alone rope please describe your dish I did a his-and-hers plate at grilled ribeye for the male petite filet for the lady I did Swiss chard and the potatoes on the side are manchego and truffle oil dress and the idea of his and hers where did that come from every time I send my parents Omaha Steaks I need to send rib eyes for my dad and filets for my mom so I love customers like you bro you don't need to kiss their ass any more than you already are talk how was that for you so describe the flavor the tenderloin is perfect and the smoky barbecue sauce is really good the ribeye is perfectly cooked found the seasoning a little overpowering but not very much interesting Bruce Knight was that for you delicious they're both cooked perfectly you can cook up my house anytime thank you anytime really ROH attitude like she thinks she's the [ __ ] hot [ __ ] here give me a break today please what I have for you today is a dry rub New York Strip with cinnamon a little bit of cayenne cajun seasoning some african pepper what crazy cinnamon african pepper where i've never even heard of that [ __ ] Bruce how was today's for you it was delicious but the cinnamon isn't something I'm accustomed to on the snow it overpowers the beefy taste told how was that FISA this steak is perfectly cooked it's still a contender for me okay great I'm finally Santos please describe your dish I hickory smoked my steak first and then I gave it a nice dry rub with mustard paprika salt and pepper a little bit of coriander how was that for you gracious fabulous just cook perfectly uh-huh talk I really enjoyed that and it's a very impressive today three phenomenal attempts amz 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 Jessica yes reveal what you've done I did a beef stew and berries and clean dessert chef okay I'll savory dish please thank you first one it actually looks a mess but it tastes delicious next dish the presentation zero for flavor good flavor not bad chef definitely reacted nicely to my dad she said had good flavor I thought I did well okay Michael Jeff tell me what you did please I have a pasta here and then I have chicken wings thank you so a pasta dish yes this is opposite to Jessica's actually looks quite nice but doesn't really taste as nice as it looks oh man and very dangerous leaving those chicken bones in there very dangerous it was little details like keeping the bone and the chicken I knew that it would come back to haunt me and it did so a bit of a letdown that one okay Ralph tell me what we did please chef what we have here is a saute of chicken drumstick it's accompanied by some on-the-fly poems Lyonnaise with a natural thyme sauce looks like something just come out of a restaurant clean and presentation-wise spot-on mmm flavor not bad unfortunately a raw onion it's very very crunchy and not a flavor utilization of the ingredients barely one-third elsie reveal your dish I made a traditional chicken soup my hangover special cut up some potato leftover chicken soup great for hangovers yeah it's marking time no hot sauce on that and you're good to go all these people have tarragon and they're using all these fancy you know yeah this is braised beef with boo-boo-boo-boo-boo but that and I've got chicken soup 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 I have a Suez Canal okay that's delicious Thank You chef a real hearty and warm substantial soup for very interesting dishes I have to say within 15 minutes not bad the person will have a challenge today it's gonna be doing something very very different very exciting doesn't happen that often especially in cooking that person is l see congratulations describe the dish I have a chickpea dumpling it's in a very light fennel broth and then they have ginger butter tofu I'm feeling the pressure right now I put my all into this one dish tofu have never been a big fan up until now broth is delicious dumpers to be a little bit soft inside but clever use these are the vegetables good job Thank You somebody good thank you next up Milly let's go Milly has prepared a ricotta and spinach souffle Wow why is souffle it's a way that I introduce vegetables to my son so your son inspired you for this dish yes how old is he 15 now 15 yes and when you were 15 were you eating souffles oh I was shared shame Chinese to a planet with me and my boys you're sharing Chinese I like a Chinese takeaway to go yes yeah everything that I've ever went through not having food not having money I think about it every day this is for my boy I want to show my son poor work pays off here's the thing it just look the appetizing yes seriously but it takes delicious Wow your sons are lucky man good job I presume next up Megan let's go please discover this please I've a zucchini angel hair pasta with napa cabbage mushroom dumplings and a coconut broth a boyish from her it's a play on pasta a zucchini is not the most exciting confess [Music] you've listed it love the idea of that angel her thank you got finesse John thank you pretty good job okay Michelle please describe your dish I have a vegetable hash that has red peppers zucchini squash and little potatoes and then it's an egg souffle I separated the whites and the yolks whipped up the whites put it in a ramekin put the yolk back in more whites on top and I steamed it and then topped it with some micros you don't like the word simple dude doesn't look like a dinner entree I saw like a breakfast dish the eggs cooked perfectly but is something definitely a vegetarian would love it's almost like a Sunday brunch this is half all four dishes tasted good but the winner of the first-ever vegetarian challenge I can't even freeze right now just say the day hey she's pretty tough congratulations Megan wake up I'd like you to choose one of the chef's to share this reward today really D she hasn't won the past two challenges but she's been off of the rewards well the two of you we're gonna be starting off boarding a private motorboat in Newport Beach California from there you'll get a bird's-eye view of the amazing coastline as you fly sky high in your purse out after you've done parasailing you're gonna dine at the montage and enjoy the most incredible three-course stunning dinner both you go get changed Megan finally finally well done Thank You chef you guys tasted great dish yeah I love the ocean and I love Heights but to get out of Hell's Kitchen is a reward on its own

Channel: Hell's Kitchen

Views: 6,780,862

Rating: 4.9292245 out of 5

Keywords: Hell’s kitchen, hells kitchen us, hells kitchen uk, gordon Ramsay, hells kitchen, Ramsay hells kitchen, hell's kitchen full episodes, hells kitchen full episodes, hells kitchen 2018, hells kitchen best moments, hells kitchen funny moments, Gordon Ramsay Hell’s Kitchen, Gordon Ramsay Hell’s Kitchen best moments, Gordon Ramsay Hell’s Kitchen funny, Hell’s Kitchen insults, where’s the lamb sauce, lamb sauce, “Gordon, Ramsay, Likes, The, Food”, “Raj, Hell’s, Kitchen”

Id: JeswElZRJ_Y

Length: 17min 5sec (1025 seconds)

Published: Sun Mar 29 2020