All language subtitles for 255_English

[music playing]

NARRATOR: After 17 seasonsof unbelievable competition

in "Hell's Kitchen"--

He can't cool scallops!

He can't get the
[bleep] risotto out!

NARRATOR: --you may thinkyou know the recipes.

Get out.
Get out!

Get out! [ECHOING] Get out.

Get out.

NARRATOR: But what would happenif you took eight accomplished

"Hell's Kitchen" veterans--

T: I was the runner-up.

I don't consider it like I lost.

My opportunity
hasn't opened yet.

Eventually, it will come.

NARRATOR: --and pitted
them against eight

of the most ambitious youngchefs in the culinary world?

I'm comfortable withanything in the kitchen, dude.

Who the fuck are you
calling a munchkin?

NARRATOR: The answer is--

Sexy, sexy, sexy please.

NARRATOR: --the mosttalented kitchens in history.

This is one of the bestdishes you've ever done so far.

It's really flavorful.

Amazing.

There's something
very smart about this.

Look, I have goosebumps.

That's how good this dish is.

NARRATOR: Chef Ramsay hascooked up a new experiment--

Ooh!

It's still moving.

NARRATOR: --serving up a seasonlike you've never seen before.

Oh my god!

TREVOR: Whoa.

Never at a loss for words.

Right now I'm a little, huh?

NARRATOR: Rookies
versus veterans.

Let the fucking games begin.

Can you get garnish up in two?

- Yes!
- We've been here.

We know what we're doing.

They don't.

You've got to stop writing.

Rookie mistake numero uno.

You're professional chefs,and you're acting like idiots.

NARRATOR: Time will tellwhether experience pays off.

This should be
a [pop] slam dunk.

First table out, not a glitch.

Ahh, so awesome.

Your advantage over thereis that they all have egos.

You're trying to clown meup in here right now, Chef.

Did you just say that to me?

Don't you dare.- I didn't-- OK, yes, Chef.

Don't you dare!

NARRATOR: As some chefscrumble under the pressure--

Stop!

What is that?

Who cooked this?

We did.

We did?

Oh.

Can I have a steak
cooked properly?

This is not happening.

I'm so sorry, Chef.
I'm so sorry.

You act like a little
bitch in the kitchen.

They're not gonna
disrespect me.

[shouts]

Go fuck yourself.

All you do is run aroundwith your nose up Chef's ass.

I realize there
is a hell on Earth.

[crying]

GORDON: Wake up.

NARRATOR: In the end,
only one worthy chef

will win the most prestigioustitle Hell's Kitchen

has ever offered.

The quicker I get ridof all you motherfuckers,

the better off I'm going to be.

NARRATOR: Will it be
a hot-shot rookie--

I don't mind being
underestimated.

NARRATOR: --or a
battle-tested veteran?

I know how to burn, bitch.

NARRATOR: It all
begins right now--

Oh my god.

NARRATOR: --on "Hell's Kitchen."

Get out!

And I'm not going to fuckingswear in front of the kids.

Shit.

[theme music]

[cheering]

- Turn it up, baby.
- Yeah!

- Turn it up.
- Hey, how are you?

Welcome.
- Como esta?

Como esta?

"Hell's Kitchen" 18.

Here I come.

My name is Marino.

I'll be your maitre
d' for this season.

Come with me.

Let's go inside.

Let's do this!

Let's get it.

Growing up in South
Central is rough.

But my family believes in me,and I want to make them proud.

[cheering]

Welcome, guys.

Welcome, welcome.

My name is Christina, andI will be the sous chef

for the red team this year.

Awesome.

[cheering]

My name is Jocky, and
I will be the sous chef

for the blue team.

[cheering]

Let's go, baby.

We know this first
day in is always

a little bit nerve-racking.

So Jocky and I are
actually preparing you

lunch, the classic Hell'sKitchen appetizer--

butternut squash risotto.

So please enjoy some champagne.

We'll be back up
in a few minutes.

- Thank you, Chefs.
- Thanks, Chefs.

Thank you!

[cheering]

Merci.

- Thank you.
- Right.

All right.

Thank you.

NARRATOR: While the eightrookies get their first look

at Hell's Kitchen,
what they're not

seeing is that they're actuallysitting across from eight

Hell's Kitchen
veterans in disguise.

- Hey, what's up?
- I'm Kanae.

How you doing, darling?

Nice to meet you.

Nice to meet you, darling.

William, Aaron,
nice to meet you.

Good to meet you man.

All right.

So we all know everybodyat this side of the table

has been here before.

And we know the drill.

We know what to expect.

These rookies have noidea what they're in for.

Dude, I love your mustache.

Oh, it takes a bit.

I only get the little curls,the little half curls, but--

- I'm a Dapper Dan man.
- I love it, dude.

It's fantastic.

Beautiful.

What the hell's going on here?

Everyone across from
me looks so ugly--

all of them.

[laughs]

Yeah, yeah.

Oh, here we go.

Bon appetit.

Merci.

Wow, it almost looks fake.

It's so perfect.

That's delicious.

It's like they poached thislobster tail in the tears

from baby Jesus himself.

Man.

Tastes like it's supposed to.

Ooh, the shade.

Maybe y'all's tastes good.

I don't know if
Gizzy has what it takes

to back up that mouth of hers.

She's coming out
of the gate strong.

In my opinion, not such
a smart move on day one.

[cheering]

Let's go.

Yeah, Chef.

Hell yeah.

Chef Ramsay in the flesh.

Welcome to Hell's Kitchen.

Thank you, Chef.

He's just walking, like,with style and grace.

[sighs]

You 16 chefs have
a big opportunity

that none of the previous278 chefs have ever had.

Because for the first
time ever, the prize--

not just head chef--

the winner of season 18 willbecome the executive chef

of the first ever Hell's
Kitchen Restaurant

at Caesars Palace, Las Vegas.

[cheering]

Vegas is sex, money, andfood, right up my alley.

I'm going to win
this competition.

Big one, guys.

Let me tell you.

It is incredible.

Now let's start off with you.

Yes, sir.

Name, age, credentials,
and tell me why

you think you're going to win.

I'm Motto from Baton
Rouge, Louisiana.

Right.

35 years old.

I've been the executive chef ofa premium upscale French creole

restaurant for a little
over five years now.

Good for you.

Without the culinary
school background,

I've clawed my way up the ranks.

And I'm not intimidated bythese guys in the slightest.

I think of Baton Rouge andthat extraordinary flavor.

Best food in the world.

I'm going to show
him the South isn't

just about collard greens.

GORDON: Young lady,
stand up please.

Give us your name,
your age, ambition.

My name is Gizzy.
I'm 31.

I'm born and raised in Atlanta.

Dizzy?

Gizzy.

Gi-- Giz--

Gib--

Dizzy, Izzy, Gizzy, Busy.

Gizzy.

Oh, Gizzy.

Yes, hard G.

Short for Lizzy.

Short for Elizabeth, yes.

Elizabeth, right.

Now I'm a sous chef--

Good.

--at a modern European
restaurant in Atlanta.

GORDON: Can you win?

Oh, I definitely can win.

GORDON: Glad to hear it.

Amazing.

Young man, stand up please.

Age, name, where you're from.

My name is Scotley, andI'm from the Bronx, New York.

But I'm currently a sous chefin the heart of Midtown Atlanta.

So do you two know eachother on a personal level?

- Yes.
- Oh man.

Oh, man.

And the plot thickens, baby.

So, so, so--

We work for the same
company basically.

OK, so who's the better chef?

I am.

Scotley basically
took my position

when I left my last restaurant.

And from what I've
heard, people miss me.

Interesting.

Right.

Young man, please stand up.

Name, age, credentials.

My name is--

I said stand up.

Oh, you are stood up.

Sorry.

I got the
Portuguese short legs.

5' 7 and 1/2" because thehalf does fucking matter.

Hey, I got it.
I got it.

Here we are.
- OK, great.

My name is Chris.

I'm 25 years old from Boston.

I'm an executive
chef at a restaurant

in the Financial District.

My name is Kanae.

I am 25 years old.

I am working underneath
Chef Eric Greenspan.

Wow.

My name is Jose.

I'm currently the chef
de cuisine at El Peche

at Italy in New York City.- Wow.

Jeez.

I'm really surprised ateverybody's resume so far.

It's very impressive.

I think that there's
definitely going

to be a good competition here.

Young man, please standup and give us your name,

age, and what is your ambition?

Alrighty.

I'm Scott.

I'm 39 years old.

I own a restaurant
in Cleveland, Ohio.

Hold on.

Stop.

You own.

I own a restaurant
in Cleveland, Ohio.

Wow.

Scott, what the fuck
are you doing here?

[laughter]

Is it going as well
as you thought it was?

It is.

It's been going very well.

I've learned from
my past employers.

Like who?

I've worked for Charlie
Palmer from Aureole.

Wow.

Barry [inaudible]
at 9 and Chef Govind

Armstrong here in Los Angeles.

Donald Barickman fromMagnolias in South Carolina.

Eric Ripert.
Let's see.

Thomas Keller, I've
worked with him.

Oh, Thomas Keller.

Who's Thomas Keller?

Thomas comes in six,
seven down the line.

Right.

Young lady, please stand
up and give us a name,

age, and what's your ambition?

Hi, Chef.

My name's Mia Castro.

I'm from San Juan, Puerto Rico.

I'm 28 years old.

I think people underestimateme because of the way I look

and because I smile a lot.

I worked for Chef
Thomas Keller at Bouchon

and Chef Wolfgang Puck.

Incredible.

The other chefs have no idea.

I'm going to kick ass
in Hell's Kitchen.

Wow.

That is an impressive lineup.

Thank you.

Right.

Let's begin on this
side of the table.

Please stand up.

Give us a name, age, and
what is your ambition?

I currently am
the executive chef

that oversees 36 restaurants.

Wow.

And I have to apologize toyou all because I haven't been

completely honest with you.

My name's not Maria, actually.

Something is smelling
a little fishy,

and it's not the risotto.

My name is Ariel, andI came in third on season

six of "Hell's Kitchen."

What the hell?

Oh, shit.

[music playing]

NARRATOR: A new group of chefshas entered Hell's Kitchen.

I have to apologize to youall because I haven't been

completely honest with you.

NARRATOR: But many of them arein for an unexpected surprise.

My name's not Maria, actually.

What the hell?

My name is Ariel, andI came in third on season

six of "Hell's Kitchen."

Ariel, amazing.

Welcome back.

Oh, my god.

Seriously, is this happening?

I invited Ariel
back personally.

I felt that she deserved
one more chance.

Oh, and the plot thickens.

What's the reason
for coming back?

I have been pushing
myself like you wouldn't

believe for the last 10 years.

Some people said I lost becauseI wasn't confident enough.

Would you send
that lamb if you

were standing at the Araxirestaurant, Whistler,

on the hot plate?
- No, Chef.

- Tell me!
- No, Chef.

[bleep]

I know that I have everythingthat it takes this time

around to win "Hell's Kitchen."

I'm a boss now, and
I'm in this to win.

Right.
Young lady.

G'day, mate.

[laughter]

Hello, everyone.

For the last seven years, I'veworked as a private concert

tour catering chef,
traveling around

the world with Paul
McCartney, Lady

Gaga, Usher, Jay-Z, Beyonce.

Wow.

Oh, and forgot to mention,I'm Jen from "Hell's

Kitchen" season four.

[applause]

Wow.

Welcome back.

Chef, it's been 10 years, andI'm ready to show you that I've

let go of my wanker ways.

And I'm definitely
a nice girl now.

Have you got the
garnish for the salmon?

No, I didn't hear that either.

Hey, you know, you lookat me when you talk to me.

I just said no.

I was putting my
food in here, Chef.

Hey, Jen, look at me.

You're one [bleep]
cocky lady for someone

who knows jack [bleep].
You know that?

Yes, Chef.

You're so far up
your own [bleep]..

You don't know how
[bleep] cocky you are.

I can't tell you
anything anymore.

I can't even give
you any direction.

Welcome back.

Young lady, credentials
first please.

Chef, I love you dearly,but this thing got go.

I was a runner-up of season 16.

My name's Heather.

That door is mine
this time, guys.

Three.

[cheering]

Heather, well done.

Come here, you.

Get that head up high.

Well done, my darling.

Thank you.

Young lady, you
were that close.

I fought like hell, Chef.

I feel like I haven't left.

Amazing.

Have you guys clicked
to what's happening yet?

- Yes, Chef.
- Yes, Chef.

I'm really not intimidatedby the all-stars at all.

Most of their food isprobably outdated anyways.

They're here as has-beens
just because they

didn't do it the first time.

Maybe they can do it again.

But they won't.

Let's meet our next surprise.

Please stand up.

My name's Kevin.

I'm actually therunner-up from season six.

Wow.
Kevin.

Trevor.

GORDON: Trev.

Season eight.

Final four.

You may know me as
season 14's runner-up.

You can call me T.

T.

Yeah!

What the hell is
happening right now?

They're just [groaning]
pulling over here.

Wig, hair is going everywhere.

Mustache, hair stickingup here, picking out here.

How about that?

It's fucking weird.

Weird.

Right.

Next.

My name is not Eugene.

It's actually Bret
from season 14.

But I'm currently the personalchef for some celebrities

the likes of Sean
Combs down in Miami.

More importantly,
how's the back?

Amazing.

I feel like a million dollars.

Leaving "Hell's Kitchen" inseason 14 due to my back injury

was disgusting to me.

Oh, [bleep].

[groaning] Why?

You OK?

I need medics in
back of the kitchen.

Medic.

Right now got to think ofyourself and not the blue team

and not "Hell's Kitchen."

Good to see you.
- Thank you.

GORDON: Welcome back.
- Thank you, Chef.

[applause]

Right.

Young lady, please give
us a little insight.

I'm Roe.

GORDON: Roe.

I finished fifth onseason 13, a black jacket.

It was very difficult
not winning "Hell's

Kitchen" the first time around.

Everybody, go to your station.

Whenever you're fired
on, that's priority.

Whatever's dragging,
risotto, go.

This is it.

Delicious.

They're both cooked perfectly.

You can cook at
my house any time.

Thank you.

That doesn't stink of
garlic to anybody here.

Yes, it does, Chef.

Or you're just
kissing Roe's ass.

These little Bambis.

Let me tell you, you haveno idea what you're in for.

The only ambition is to be theexecutive chef of the Hell's

Kitchen Restaurant.
That's it.

- That's the only ambition.- There's no other ambition.

Love that attitude.

Good.

[cheering]

Welcome back.

Now what we have here
for the first time ever,

it's rookies versus veterans.

[cheering]

Time to turn up.

If they were previous"Hell's Kitchen" winners,

I would be nervous.

But they're previous
"Hell's Kitchen" losers.

So I'm like, whatever.

We're rookies, but they lost.

We got this.

Are you ready to do battle?

Yes, Chef.

Hell yes.

All of you, head
to your kitchens.

Aprons on.

Let's go.

Line up behind your dome please.

Rookies is just a name.

They're not novices to
cooking, but rookies.

You can't work the line.

You can't burn.

You're going home, point blank.

Right.

Scotley, give us an insightto your signature dish.

You know, they call
me the curry chef

because you know my background--

Jamaican.

So my signature dish
is a pan-seared snapper

with a coconut curry sauce.

Love it.

Jen, gives us an insight
to your signature dish.

My dish is a
classic Thai curry.

I'm going to do a lemon
grass-scented king crab

leg, little steamed mussels, andof course, proper sticky rice,

Chef, in the banana leaf.

Time to turn up.

Wow.

Thank you.

Is that a chef
jacket you got on?

Is that your own line?

You designed that?

Yes, Chef.

Wow.

Do you fancy one?

[laughter]

Maybe on my next visit
to the jungle, yes.

I'm about to
bring the beef down.

I've missed you.

I've missed you too, Chef.

Are those chef
jackets selling well?

Yes.
GORDON: They are?

Yes.

How many have you sold?

Including this one, one.

One.

[laughter]

Right.

Are we ready?

[TOGETHER] Yes, Chef.

Now, on the count ofthree, I'd like all of you

to lift those domes.

1, 2, 3.

Lift.

Bloody hell.

It's just what I wanted.

Every good?

Look at those.

Oh, no.

The hell are you
trying to pull, Chef?

This is going to be exciting.

- Come on.
- That's awesome.

Great.

[music playing]

NARRATOR: As the
veterans and rookies

prepare to do battle in thesignature dish challenge--

Lift.

NARRATOR: --Chef Ramsay hasdecided it's the veterans' turn

to be surprised.

Look at theirs.

Bloody hell.

Listen up.

Oh, no.

Veterans, you are not going tobe making your signature dish.

Come on.

GORDON: Each and
every one of you

will be making one of theirs.

So for example,
Scotley, you have

an amazing pan-seared snapperto do your Jamaican curry.

Veterans, hands up.

Who would like it?

Wow, Trevor.

Bring it on, king of curry.

Couldn't have
gone up any faster.

I love curry.

GORDON: Ingredients please.

Love it.

OK.

Now, Gizzy, give us an insightto your signature dish.

What is it?

Seared scallops with
a cucumber gazpacho.

GORDON: If you had to take downone all-star, who would it be?

I'm going to go with Heather.

Damn.

Gizzy guys a set of balls.

Heather, you want it?

I'll take her up on her offer.

Bring it on, Gizzy.

- Yes.
- OK.

Kanae, give us an insightto your signature dish.

I am making it Belizean-stylefish stew with plantains.

It's called hudut.

Right.

Veterans, who wants that?

Oh man.

Kanae, they're
all scared of you.

- No, no.
- It's so weird.

Chef.

It just sounds revolting.

GORDON: Kevin.

- Kevin Cottle.
- Wow.

You love a challenge.

Yes, sir.

Ooh, [bleep]

This one's severely sprained.

Van, go over with Amanda.

Switch stations.

Amanda, you're going to
have to do starters, OK?

[cheering]

GORDON: Kevin, well done.

I have this chip that
I just can't get rid of.

And it's been eight long yearsI've been chewing on this.

Let's do it, man.

I've got a second opportunity.

It's time for me to come
and take on the gold.

Scott, give us an insight.

So we're doing a pan-roastedblack bass over root vegetables

and a little bit
of an apple butter

sauce and a little mache salad.

ROE: Scott's dish isn't
really what I want.

I just want to beat Scott.

His little intro about himself--

hmm, I'm Scott.

GORDON: Sounds interesting.

Psst.

Roe, I haven't even asked yet.

Your hand's already up.
- I'm in.

Works for me.

OK.

Chris, give us an insight.

Pan-seared duck breast witha mango and blackberry puree.

I'll take that duck.

OK.

Motto.

I'm going to do a New Orleansbarbecue shrimp and grits.

GORDON: T.

Thank you, chef.

I'm doing pan-seared
scallops with parsnip.

I'll take it for the team.

Mia.

I'm making a grilled
pork tenderloin

with chorizo chimichurri.

I guess that goes to
Madam Season Four, Jen.

Hey, hey.

Wow.

Mia, confident you
can take Jen down?

Yes, Chef.

Bless her heart, Chef.

Bless her heart.
- Thank you.

Thank you.

Man, that little
whipper-snapper

from Puerto Rico?

Oh my goodness.

Rookies versus veterans.

Your 45 minutes start now.

Damn, Kevin, I was lookingforward to them gnocchis.

I was looking
forward to making

my Chilean sea bass, man.

How's the red team feeling?

Ooh, ready for it.

What's up?

Does it feel good to be back?

Yes, Chef.

I feel like I never left, Chef.

I'm pretty confident
cooking Gizzy's dish.

If I can't cook
a scallop by now,

the hell am I doing
back in Hell's Kitchen?

I'm gonna steal a tiny bit ofthat cumin and give it back.

Got it?

Gizzy, it might
be your sig dish,

but I'm going to make
it 10 times better.

You OK?

Yeah, thinking too much.

It's going to beat Heather's?

Absolutely.

15 minutes gone, rookies.

Half an hour remaining.

Got a lot of stuff
going on over here.

Mm-hmm.

My signature dish is
true to my upbringing.

Damn, that chorizo smell good.

Thank you.

Everything I know about flavormy grandmother taught me.

So I can't think
of a better homage.

I just want to make her proud.

Perfect.

Six minutes to go.

This is one of your signaturedishes from your restaurant?

Yes.

Right.

Forgot what this was like.

It's all coming back
ever so quickly.

This is dead on right now.

Yeah, that's good.

Sorry, brother.

GORDON: 90 seconds remaining.

Ooh, shit, Jennifer.

I really just
overcooked the pork.

Oh my god.

Come on.
You got this, girl.

You got it.

No matter what happened, justget something on the plate.

Turn the hell up, Jen.

30 seconds.
Come on.

SCOTLEY: Here we go.

Sexy dish right there, baby.

GORDON: 5, 4, 3, 2, 1, and stop.

Well done.

I'll be judging each dishon a scale of 1 to 5,

5 being brilliant, 1 a disaster.

The team with the
highest overall points

will win the challenge.

First up, the battle of
the shrimp and grits.

Let's go.

Thank you, T. Thank you, Motto.

Let's go.

It might be country
come to town over here,

but I'm gonna bet on myselfif I'm betting on anybody.

Right.

T, first of all,
you are easily one

of the most
competitive, determined

chefs I've ever worked with.

If you let us down, I swearto god, I'm gonna beat you.

Guys, come on.
Don't give up.

Christine, don't give up.Come on.

I'm not giving up.

I want a cigarette and a W.Can you provide me with that?

Is that passion still there?

Yes, it is, Chef.

I just added a little
bit more desire to it.

Last time, I didn'tcomplete the task at hand.

But I am reenergized,
reinvigorated.

I'm here to win.

T, describe the dish please.

The seasoning is
the sauce that I did

from the reduction of the beer.

A little bit of Worcestershiresauce, little bit of shallot,

garlic.

How was that, Motto?

I thought it was
pretty bland myself.

You know what?

Fuck you, Motto.

The grits are bland for you.

Yes.

I'm sure she's got great
skills and talents,

but I just wanted
some water to wash

down the rest of the grits.

Seriously?

Grits-- delicious.

Shrimp-- slightly overcooked.

3 out of 5.

Could have been a 4 hadyou got those shrimp right.

Motto, give us an
insight to this.

What's in there?

MOTTO: It's a New
Orleans barbecue sauce.

Plenty of sauce to soakup all those great grits.

Let's dig in.

What did you put in the grits?

Just a little butter,
cream, salt, and pepper,

and some lemon zest.

Have a taste of that please.

What's the one thing they need?

Salt, Chef.

This is key for me.

When you dump a hugeplateful of grits on there,

they need to be seasoned.

Shrimp cooked beautiful,
sauce amazing--

destroyed by the grits.

That's what 3 out of 5.

Could have got 4 had
you nailed those grits.

Right.

Next up, fish stew withplantain, Kanae and Kevin.

KANAE: Kevin, I know you
have some ingredients

that you didn't know thatyou were gonna cook with.

But so what?

If you're so badass, let's see.

Kanae, describe
the dish please.

It is a coconut broth.

I cooked the shrimp
in the broth a little.

And then the
plantains are mashed.

This is the one dish
that you chose to do.

Am I the only one
in the room here

that thinks that visuallylooks like some camel's turd?

Fuck.

I can't even believe thisis happening right now.

Holy fuck.

[music playing]

NARRATOR: In today'ssignature dish challenge,

each of the veterans had to cookone of the rookies' signature

dishes.

Kanae is going head
to head against Kevin,

but her signature fish stewhas Chef Ramsay asking--

Am I the only one
in the room here

that thinks that visuallylooks like some camel's turd?

Yeah.

That poor child.
Poor baby.

Lord.

Two elements doneright, one badly executed.

3 out of 5.

Thank you, Chef.

I shot myself in the footwith those smashed plantains.

Won't do that again.

Kevin, describe
the dish place.

When I saw that it was astew, being from New England,

a stew, to me, and
chowder go hand-in-hand.

So I kind of made mystew with chowder essence.

GORDON: Is that the fried skin?
KEVIN: Yes, Chef.

Beautiful.I mean, really beautiful.

TREVOR: Kevin Cottlescares the piss out of me.

And I think
everybody in the room

should be a little
nervous about him.

That guy is cutthroat, and hewill come at you with some shit

you ain't never seen before.

Wow.

The dish is a definite 5.

Great job.

Thank you, Chef.

Nice.

You out-did Kanae
on her signature dish.

Kevin, great job.

Good job, Kev.

Nice job.

NARRATOR: After two
rounds, the veterans

cling to a 2-point lead.

And in the battle of the
herb-crusted black bass,

season 13's Roe--

It's slightly overcooked.

3 out of 5.

NARRATOR: --fails to impress.

Would've been a 4 hadyou not scorched it there.

Thank you, Chef.

NARRATOR: While newcomer
Scott tries to make

an impression of his own.

Scott, fish is overcooked.

The good news is, Scott,your restaurant's closed now,

and no one's eating this shit.

2 out of 5.

NARRATOR: The veterans haveextended their lead to 3.

As Chris from Boston
presents his signature

duck breast with mango puree.

The duck's cooked beautifully.

Let's get that right.

That's delicious.

Duck you've nailed.

4 out of 5.

Thank you, Chef.

GORDON: Good job.

NARRATOR: It's now on season14's Bret to try and put

the veterans back on top.

GORDON: This is delicious.Duck's nailed beautifully.

Thank you, Chef.

- A strong 4, Bret.
- Thank you, Chef.

Good job.

Thank you, Chef.

GORDON: Really good.

Next up, the battle
of the seared scallops

with the parsnip please.
Thank you.

Get it, girl.

NARRATOR: With the rookiesstill trailing by 3,

Ariel looks to widen thelead with her take on Jose's

signature seared scallops.

Ariel, really got
a puree so rich.

It's a very strong 4, Ariel.

Thank you, Chef.

4 out of 5.

NARRATOR: Ariel's
near perfect score

has put the pressure
on Jose to keep pace

with his signature scallops.

That puree is delicious.

Scallops are excellent.

This is a very strong 4.

Thank you, Chef.

Really good, both of you.

Thank you, Chef.

NARRATOR: With the veteranscontinuing to lead by 3 points,

newcomer Scotley is first todeliver his pan-seared snapper

with Jasmine rice.

So Scotley, what have youachieved personally so far?

Any awards?

One of the hottest
chefs in Atlanta.

GORDON: As in looks or flavor?

Everything overall, Chef.

T, what do you think of that?

Congratulations, Scotley.

That's great, Boo-Boo, butthis is not a beauty contest.

Being handsome is not
going to help you there.

GORDON: Describe
the dish please.

SCOTLEY: Here I have
a pan-seared snapper,

saffron Jasmine rice, andmy coconut red curry sauce.

Seizing on point, fish
slightly scorched there.

3 out of 5.

Right.

Trevor, when you get your mojoand you're in the game, you--

unstoppable.

Reflecting back on the
last experience here,

your team got to you.

- Shut up!
- Or what?

Shut the [bleep] up!

- Do you want me to cook?- No, I don't want you to cook.

I know what the
[bleep] I'm doing.

You may not be liked,but you've got the jacket.

Damn straight.

Have you managed to focuson you and you only?

Yes.

Last time I was here, I had areal tough time with the chefs.

I got yelled at by everybodyexcept for Chef Ramsay.

But this time around, workingwith all-stars and everything,

I want their respect this time.

I want them thinking thatTrev's our go-to guy.

Describe the dish please.

TREVOR: I took a
piece of snapper

and dusted it with
a little curry,

garam masala, saffron rice.

Gotcha.
Fish is delicious.

Thank you.

The lemon twist
reminds me of the 1970s,

my granddad's 90th birthday.

Just old school.

This is old news though.

3.

Well done.
- Thank you, Chef.

Come out, man.

You know I'm better than a 3.

And I think that dish was alittle bit better than a 3 too.

Let's go for the grilledpork loin with chimichurri.

Jen and Mia please.

Let's go.

JEN: I'm quite nervous
because I definitely

wanted to come in and
make good flavors,

make something that ChefRamsay wouldn't spit out.

Wow, interesting.

Let's see how this goes.

Jen, describe the dish please.

Yes, Chef.

For the puree, it's apotato puree with roasted

plantain and garlic.

I have one big
issue with that.

When it starts to go raggedlike that on the outside,

what does that mean?

It gets a little dry, Chef.

A little dry.

Cracks at the end.

Jen, that's a 2 out of 5.

A 2.

2.

This here ain't no fashion show.

We're here to cook.

So a 2, it's unacceptablein my opinion.

Mia, describe the dish place.

MIA: So this is a grilledpork loin medallion

with chorizo chimichurri.

That is delicious.

Can I just check something?

Wow, pink.

And again, pink.

Amazing.

Mia, that's a very strong 5.

Great job.

Thank you, Chef.

[applause]

I'm jumping up and down inside.

If I was underestimated,
now they know that I'm

a force to be reckoned with.

GORDON: This is insane.

It all comes down
to the final dish.

Seared scallops with
a cucumber gazpacho.

HEATHER: Gizzy,
you called me out.

Guess what, girl.

I'm back here this
time to take it all.

Nobody is stopping me
from opening the door.

Heather.

Yes.

Are you and
Andrew still dating?

Oh, jeez.
Really?

Come on.

I'm just-- just asking.

It's gonna be bad.

For who?

Us.

Why?

All we're doing is layingnext to each other.

GORDON: Andrew, here's
your girlfriend Lila.

Awkward.

Oh god.

Him and I don't
speak at all anymore.

Right.

Let's start off with Gizzy.

Describe the dish please.

It's a little bit of
a table-side pour here.

We have a cucumber and
Marcona almond gazpacho.

That's delicious.

Thank you.

I'm not going to
give a score because I

want to take both dishes first.- OK.

Heather.

HEATHER: I did the
pan-seared scallop.

I just stuck to salt and pepper.

Why the brioche?

Because I wanted
to make sure that you

can soak in all the juicefrom the gazpacho, Chef.

GORDON: Mm-hmm.

Toast points?

What year is it?

Is it 1983?

Who does toast points.

- That's delicious, by the way.- Thank you.

Both of you, back in line.

Give me a moment.

Thank you.

Wow.

It's killing me.

Good job, Heather.

Give her her 3.

Give me my 5.

And we can go about our day.

Gizzy, that gazpacho
was incredible.

Thank you, Chef.

Your dish-- 5 out of 5.

Let's go, baby.

[applause]

Yes, yes, yes.

Damn, Gizzy.

Woo, girl.

Heather, your dish, anamazing dish, I loved it.

It's the same, 5 out of 5.

Good job.

[applause]

Yes.

That is awesome.

I'm going to go to thebest dish from both teams,

and that will break the tie.

It's down to Mia and Kevin.

Can I see both your dishes
please one more time?

Come on, Kevin.
You got it.

GORDON: Thank you.
- Come on, Mia.

Let's go, Mia.

This is tough.

Let's see if we
got this, guys.

Let's hope.

Delicious.

Nobody here can
cook better than me.

Nobody.

I mean, I wake up
in the morning.

First thing I do
is piss excellence.

I've got great and great.

There's a dish that
has the slight edge.

Bring it.

Bring it to mama.

And that dish belongs to--

[music playing]

NARRATOR: Today's
signature dish challenge

has ended in a tie betweenthe seasoned veterans

and the talented rookies.

It's now down to the best dishesof the day between Miami's Mia

for the rookies and
season six runner-up

Kevin for the veterans todetermine the ultimate winner.

There's a dish that
has the slight edge.

Congratulations, Mia.

[cheering]

I'm doing this happy
dance in my head.

Yes, yes, yes.

Good job.

First challenge, and we lose.

How is that possible?

It's not a good feelingto lose right off the bat

to a bunch of rookies.

Rookies, you're in for
a great treat tonight.

Let me tell you.
- Hell yeah.

You're all going on one
of the most incredible

dining experiences at
the critically-acclaimed

restaurant Charcoal.

Oh my god.

Chef.

That's so nice.

Now, the success behindthis incredible restaurant

is Michelin star
Chef Josiah Citrin.

Josiah is going
to be joining you.

Amazing.

Do you mind if I join you?

Yes!

Good.

Wait till you see this place.

You're gonna love it.

Veterans.

[TOGETHER] Yes, Chef.

Here we go.

Tonight you're in for
a very tedious evening.

Here's why.

You'll be prepping
both kitchens--

Yay.

--ahead of tomorrow
night's opening

night in Hell's Kitchen.

We are serving a table-sidepesto tagliatelle.

So you're going to
be shelling thousands

of sunflower seeds one by one.

After that, I need themushroom duxelles prepped.

Christina and Jocky, please takethe red team and the blue team

to their dorms.

Let them get settled in.

Rookies, I'll call you shortly.

Get changed for dinner.

SCOTLEY: I think we took
a piece of those guys.

Took a little piece of theirheart just from this win.

You're the all-stars, no?

What happened?

I didn't want to
point no fingers.

But Jen, you got a 2.

You got a 2.

Come on now.

A 2.

Yo, damn.

What's her name?

Jen that had the pork?
Jen, right?

- Yeah.
- Damn.

Next time.
That's all right.

Yeah, no.
Yeah, my bad.

Tighten up.
It happens.

Don't worry about it.
- [inaudible]

BRET: Don't apologize.

Just next time, tighten up.

Bret-- he seems
like he's going to be

a little bit of a handful,a little bit of a wanker,

if you ask me.

Now had I not come
out that door,

you could have just run
my name through the dirt

without me getting here?
- No, I said no.

Absolutely not.
Absolutely not.

- Oh, OK.- I'll let you know right here.

Because I can't be
that type of team.

Hey, we got a problem with you.- No, we're right here.

Let me know.

No, I'll let you know.

Oh, yeah, yeah.

Yeah.

It is what it is.

For sure.

"Hell's Kitchen" red team.

Ladies first.

Thank you.

Welcome to Charcoal.

Let me introduce you to
one of the best chefs

in the country, Josiah Citrin.

Welcome.

Oh my god.

I just-- I can't stop smiling.

It's such an honor
to be sitting down

next to Chef Josiah Citrin.

- Chef, thank you.
- Cheers.

Thank you all.
- Cheers, guys.

Cheers.
Congratulations.

Cheers.

There's our duck,
and it's basted

with honey and coriander seed.

Best part-- it's
aged for 21 days.

Wow.

Yo, this duck is fire, bro.

It's good duck, right?

It's nice.

Dinner was phenomenal.

And to sit amongst
two amazing Michelin

star chefs, that's a memorythat I will never forget.

When I was young cook
coming up and owning

my first restaurant, not beingsuccessful was never an option.

No matter what it took,
it's like, stay focused.

Keep your eye on the prize.

KANAE: I had a very,
very troubled childhood,

growing up in South Central.

There was a lot ofgang-banging, a lot of shooting.

I worked my ass off to be here.

So I am living the
good life right now.

Red team, here we go, baby.

Just the beginning.

This is brutal.

Plucking and pluckingand plucking and plucking.

Dude, this is the
longest punishment ever.

Yeah.

Certainly is a
fucking punishment.

I feel like I've
been here forever.

And doesn't look
like we did shit.

I feel like this
is taking forever.

Mushroom after mushroom.

Oh, there's more.
Oh, oh.

There's more over there.

Oh, and there's more over there.

Oh, don't forget about
that bin over there.

I'm stuck in this hell,and I'll be wiping mushroom

guck off my fingers all night.

I know.

I'm like so gross.

Man, it smell like baked ass.

Jen, did you wash
your mushrooms before?

JEN: I'm sorry?

JOCKY: Did you wash them?

You know what, Chef?

That would be a negative.

Yeah, you need to wash them.

Yeah, yeah.

I don't think I've
had to explain that.

You're right.

I don't see nothing wrong withnot fully rinsing the mushroom.

That shit is so gross, yo.

Fucking cleaning the mushrooms--it's not very difficult.

What's that, Jen?

What are you trying to tell me?

Nothing.

Jen, come on.

Wash, rinse, repeat.

It's very simple.

If you can't hang, you need toget the fuck out of the way.

What were you saying there?

You said something.

Tell me what you were saying.

Nothing.

This is going to
be a fun few weeks.

[music playing]

Gotta turn the tide.

It's got to be all
about the all-stars, not

about these rocks.

You know they gonna comeback later, ooh, ooh, ooh.

We had so much fun.

Shut the fuck up.

If it was the
other way around,

and it was like my steak dish--

If I would have put thebranzino in front of home,

forget about it.

Fucking the only thing he wouldhave tied is his shoes, yo.

Oh my god.

He's going to get on my nerves.

Lord, help me, Jesus.

He's going to get on my nerve.

I could just see it.

It's that type of
stuff that makes you

lose focus in "Hell's Kitchen."

It might seem minute,but working with a person

that kind of scratches
at you and just annoys

you is really hard.

[laughs]

[TOGETHER]Cha-cha-cha-cha, Charcoal.

Cha-cha-cha-cha, Charcoal.

Ba-da-ba-ba, Charcoal.

Char-char-char-char, Charcoal.

NARRATOR: While the rookiesforce the veterans to endure

their victory song,
Chef Ramsay has

surprised them with anotherreason to celebrate.

We got knife bags.

Yeah, that's what
I'm talking about.

So beautiful.

[interposing voices]

We have our fucking knives.

We have our knife bag.

This shit got some weight on it.

Oh my god.

Yes.

These Zwilling JA Henckelsknives are amazing.

Thank you, HK.

Thank you, Chef.

Yo, I wish I could
sleep out here.

I'm quite annoyed
right now with Bret.

What's up?

You got the "Hell's
Kitchen" tatted,

so I know you're die-head, huh?

Yeah, you could say that.

But you also
got to kind of get

along with your
teammates a little bit

in order to make it far.

What's the significance ofthe garlic and the asparagus?

My family loved it.

And both my parents just
recently passed away--

my mother May 4, my
father October 14.

My father was a phenomenal cook.

My mother was a phenomenal cook.

So I started cooking withmy family at a young age.

To me, food, family,
love, positive vibes.

You know what I'm saying?

So it was like a big
part of my childhood.

I lost both my
parents just recently

this past year withinfive months of each other.

[inaudible]

And my parents was
my best friends.

They were my everything.

So you know, now I
just got these two

angels looking over me.

That's why you see
me kiss my wrist

or look at my wrists a lotbecause their names are

tattooed on me.

JEN: Well, I know
they're looking down

and very proud of you, man.

I know that hurts.

I can't even imagine.

I see y'all.

Make y'all proud.

Yeah.

Great, Jennifer.

Just great.

Ugh, why do I have to
be such an asshole?

[phone ringing]

Hello.

I need everybody
down at the dining room

as soon as possible please.

Yes, Chef.

Everybody, line up right now.

Scotley, run, run!

Come on, blue.

T: Is that bagpipes?

I hope we're not, like,
catering a funeral.

Oh, shit.

[bagpipes playing]

I'm about to tell yousomething quite shocking.

What the hell is going on?

Who died in "Hell's Kitchen"?

We are saying goodbye toone of our near and dear.

No.

NARRATOR: Next time on
"Hell's Kitchen", will

one more devastating loss--

GORDON: Today we say goodbye--

No.

Oh, my god.

This is not happening.

NARRATOR: --be too much for analready grieving chef to bear?

Here we go.

Emotional Bret is back.

NARRATOR: And when grief drivesone all-star to madness--

Hey, hey, hey.

Bret is a hot mess.

Get it together.

NARRATOR: --will he speed alonga dangerous collision course?

This one's for you, mama.

Oh, sorry.
Behind you, Chef.

Oh, my god.
What are you doing?

Whoa, whoa, whoa.

Bret's lost his mind.

NARRATOR: It's all next time--

I'm so sorry, Chef.

My apologies, chef.

I'm so sorry, Chef.
Sorry.

I'm--

Oh, my god.

NARRATOR: --on a
truly sorry episode--

I'm sorry.

NARRATOR: --of "Hell's Kitchen."

BRET: I'm sorry.