All language subtitles for Hells.Kitchen.US.S22E02.A.Tad.Overwhelming.1080p.AMZN.WEB-DL.DDP5.1.H.264-AKU

Narrator: Previously
on "Hell's Kitchen:"

- The American Dream"...
- You made it.

Narrator: The quest
for the American dream

began for 18 hopeful chefs.

- I've never lost sight
of the American dream,

and this is just gonna propel me

to astronomical places.

Narrator: They were
immediately inspired...

- Feel what it feels like.

Narrator: By the iconic.

Hell's Kitchen finalist doors...

- Yeah! Let's go!
- Whoo!

Narrator:
By some special guests.

♪ ♪

- I'm Oscar De La Hoya.

- I'm Martina McBride.

- I'm Dia Simms.

- I'm Chef Gordon Ramsay.

Narrator: And by
an incredible opportunity...

- This season's winner
will become

my head chef in
the incredible Hell's Kitchen.

Caesars Las Vegas.
[all cheering]

- Coming from
small town Mississippi,

we don't get these
kind of opportunities.

- Let's go.

Narrator: The chefs
were eager to impress

with their signature dish.

- Everybody good?
- I've been better.

- Strawberries and sausage.

- All together?
- Yes, sir.

Narrator: Tad was quick

to share his competitiveness

outside of the kitchen.

- I'm actually a professional
Quidditch player.

- What?
- Oh, God.

- Yeah, maybe I am crazy.

Narrator:
But he failed miserably

with what he did in the kitchen.

- It looks like vomit.

- Oh...

narrator: And while
Philadelphia native Tamir

spoke passionately...

- Coming from where I come from,

you don't get
a lot of opportunity.

- Hell's Kitchen.
- American dream.

Let's see what you made.

Narrator: His dish
made with boxed pasta

was a big disappointment...

- It's a one.
- Ooh.

Narrator:
Unlike LA executive chef.

Sammi's homemade linguine...

- That's what fresh pasta
looks like.

Narrator: Which landed her
a perfect five points...

- Congratulations, Sammi.

Narrator: Earning
the maximum score

on the men's Blue Team,

where Ryan's veal tenderloin...

- It's delicious.
- Thank you.

Narrator: And Johnathan's
gnocchi with clams...

- You're gonna get a five.

- Thank you.

Oh, my God, I got a five!

- The best dish...

narrator: After the challenge
ended in a tie...

- Sammi, well done.

Narrator: Sammi clinched it
for the Red Team.

- I just feel like a rock star.

Narrator:
The following morning...

- Rise and shine.

Narrator: The chefs
were surprised with...

- Here on Hell's Kitchen,

we pride ourselves on using

the freshest of ingredients.

That's why, today,
you'll have to retrieve them.

All: Oh!

Narrator: And now,
the continuation

of "Hell's Kitchen."

♪ ♪

- For today's challenge,
you'll be working

with fresh, live scallops.

- Oh, my God.

- Hey, it's not just
scallops in there.

So that's probably gonna get
real dirty and real fun.

- I can smell the freshness
from here.

Boy, and they
are literally live.

- Ugh.

Ugh. Ah! It's so gross.

- You'll have 45 minutes
to grab, shuck, clean,

and cook those amazing scallops.

But before you can cook
your beautiful scallops,

you'll have to retrieve them.

Understood?

- Yes, Chef.
- Marino, good morning.

- Good morning.

- Let me get my fresh scallop.

Okay, no.

Hold that for me, please.

That's an oyster.

- There's a crab in it.

- That's a lot of...

No, that's shrimp.

[contestants exclaiming]

- Damn.
- Oh, that's a prawn.

- Where are the scallops?
- I don't know.

- Oh, my God, do we have
to get in the water?

- Oh, geoduck. Oh.

- Marino, why are you so happy
to see me?

- I don't know. [Laughs]

[laughter]

- I've never seen
a geoduck in person.

♪ ♪

It looks a little interesting.

- That puts the guys to shame.

♪ ♪

- Oh! Oh...

[playful music]

- Damn it. I'm sorry.
- [laughter]

Your hands were full.

- It reminds me of Italy.

- Oh! [Laughs]

[contestants exclaiming]

- Damn. I'm so sorry.

- Ah...

- I got it.

[applause]

[laughs]

- I feel like Bob Marley.

[laughter]

- Damn, that's fresh.

Here, let me help you out.
Damn. Sorry.

- Thank you. Oh, no problem.

- Okay, go and get cleaned up,
please.

- Pleasure.

- Right, come over quickly.

Watch carefully.

Come in, just twist

and release that muscle there,

open and off.

- My heart is fluttering
right now.

Chef Ramsay does everything
like butter.

- Come in and off.

- So smooth, with finesse

and with, like, a tinge
of sexiness to it.

- Come down the side,
and then just

really gently pop that out.

- Pop, pop, pop, pop.

- Give it a little rinse
onto a towel, dry that out.

Clear?

All: Yes, Chef.

- Good, okay.
- Back in line, please.

- It's amazing.

- Now, listen carefully,
because the winner

of this challenge will win

the all-important
Punishment Pass.

- Oh, gosh.

- If your team loses
a challenge,

you can choose to use
your Punishment Pass

to skip that brutal punishment
and join the winning team

on their amazing reward.

You'll also choose someone
from the winning team

to take your place
in the punishment.

Understood?

All: Yes, Chef.

- What?

After that last punishment,

you know I'ma need to grab that.

- Your 45 minutes starts now.

- Let's go.
- Go, let's go.

Narrator: In today's first
individual challenge...

- It smells like the ocean.

Narrator: The chefs are tasked

with searching for and shucking

a minimum of three scallops

as the star of their dishes.

- This is absolutely insane,
disgusting.

I see my teammates
pulling out octopus

and pulling out shrimp.

And then I see this
sweet, little corner

are these scallops
just sitting there

saying, "Use me, John. Cook me."

- Oh, God.

- Everything is moving.

I like to sit by the ocean
type of girl,

but not dive deep in the ocean.

That is not my style.

This is too much. [Laughs]

[screaming] [bleep]!

[suspenseful music]

- I'm trying to be
as gentle as possible

and as quick as I can be.

- What the shuck?

- Shucking is important.

Don't underestimate
how long they take.

- You good?

- I think so.

I've never worked with scallops
that are still in the shell,

so I am super, super nervous.

- Be careful, because you
already lost a big chunk

- of that scallop.
- Yes, sir.

And the very first one
I open, I mess up.

I go back and grab
another scallop,

and I shank it with my thumb.

[bleep]. Damn it.

So then I run back again
and grab another scallop.

I try to move as fast
as my big ass can,

because this time
is magically disappearing.

I should have grabbed two!

Thankfully,
third time's the charm,

and I got my scallops perfectly
cleaned and out of the shell.

Beautiful, okay.

Does that look weird?

- No, that looks good, man.
- Ugh.

- I live 5 miles from the ocean.

Straight off the boat.

So to see fresh seafood,
I'm literally licking my chops.

- What dish are you making?

- I'm gonna do
a play on escabeche.

Purple cauliflower,
some fennel carrots.

I've done this dish quite
a few times with other fish,

but I've never done it
with scallops.

But I'm here to take risks.

Feeling good.

- Just over 24 minutes to go.
- 24 minutes.

- Is anyone doing raw scallops,

or are they doing all cooked?

No?

I'm, like, really
trying to represent.

California in this dish.

- Have you made this before?

- One time.

I really want to make
this amazing crudo.

Very bright and light.

- How are we doing, ladies?

- I am trying to stay focused
on the end goal.

I kicked ass
on my signature dish,

and today, I am thinking,
how do I keep

going up and up from here?

I am gonna do a corn salsa

to try to bring
all the flavors together.

The Punishment Pass
is on the table,

so I have to stand out.

- Just under 10 minutes,
ladies, yes?

- Heard, Chef. Heard.
- Heard, Chef.

- 10 minutes, gentlemen,
just under, yes?

- 10 minutes. Yes, Chef.

- Hell yeah, baby.
- Hell yeah, baby. Work it, baby.

Right off the bat, I want
to do, like, jambalaya,

really use my living
in New Orleans,

you know, for seven years

to, like,
my best advantage here.

- Good?
- No, not yet.

It's a little under.

I'm checking my rice,
and it's so under.

[dramatic music]

[bleep].

Damn it, Tad.
Why did you do that?

- All right,
I got to get my scallops in.

I'm coming in.

- Three minutes, gents.
- Yes, Chef, three minutes.

- Three minutes, make it count.
- Yes, Chef.

- Final push.

- How do you turn
this [bleep] on?

[bleep], I got it. I got it.

I got it.

- 10 seconds, let's go.

- Finish strong, ladies.

- Behind, behind!

- Eight, seven...

- Go, go, go, go, go,
rapido, rapido.

- Up behind, up behind.

- Four...
- Come on, ladies.

- Let's go.
- Two, one, and plate.

[dramatic music]

♪ ♪

Well done.

Now, Marino,

bring out the Punishment Pass.

Thank you.

- I'm stoked, man.

If a bag comes
with its own lock,

that means there's
good [bleep] in it.

That's just a fact.

[upbeat music]

- ♪ Ah ♪

[applause]

- ♪ Ah ♪

The Punishment Pass is gold
in this competition.

I need to get my hands on one.

Nobody is standing in my way,

so watch out.

- Now, I'd like the Red Team
and the Blue Team

to judge all their teams' dishes

and come back to me

with the top three dishes
from each kitchen.

Is that clear?

All: Yes, Chef.

- I think we should go down
the line, starting here,

- and pick the best one.
- All right, let's go.

I'm getting in here.

I'm really nervous
to see if the guys

are able to put their egos aside

and work together as a team.

This is a play
on escabeche, guys.

- This is nice.
- This is good.

- I like this one.
- What is this, Tad?

- Jambalaya.

- I think this
is a little under-seasoned.

Tad, you can't sell that
as a jambalaya.

You probably should have
sold it as a jamab-liar.

This is a chipotle cream sauce.

That's a little spicy.

- I like that, smoky.

Visually, this is nice, dude.

- Thank you.

- Whose dish is this?

- So this is my scallop crudo
with orange, grapefruit.

- That's really good.

This one should definitely
go up.

- Sammi's dish
looks so beautiful.

That presentation is high-class.

- That's a pan-seared scallop,

asparagus puree
with the pork belly.

- It does need
a little bit of salt.

- What is this one?

- That was mine.

I did pan-seared scallops,
pickled cabbage,

with a little fennel in there.

- It needs salt.

- Carmen is telling each person
it needed more salt.

It needed more salt.

- I like the corn
with the scallop,

but I feel like it needs
some salt.

- Like, okay.

- So I did a conchitas
a la parmesana.

I'd like to put mine up,
because I think

it's something different.

- Ooh, that's strong.

- There's Parmesan.
- There's texture.

This one, I love your texture.

I just think the scallop
itself needs more salt.

- Carmen is insisting
that her dish is the best.

- Acidity goes with sweetness.

Scallops are sweet.

- But everybody's like...

- That's very bland
and kind of just gets lost.

I would do Melissa.

- Ladies, let's go.

- I mean, I personally think

this one's different.

I am getting my plate
up to Chef Ramsay,

no matter what.

I think mine is going up.

- No, that's not what we said.

- I thought we decided
on this one, yeah?

- She does not like that one,
but I think my dish deserves

to be in the top three.

- Okay, you guys
got to wrap it up.

♪ ♪

narrator: With the coveted
Punishment Passes

on the line...

- I think mine is going up,
if everyone agrees.

- No, that's not what we said.

Narrator: The women
on the Red Team

are struggling to agree on
their top three scallop dishes

to present to Chef Ramsay.

- I mean, I personally think
this one's different.

I think my dish deserves
to be in the top three.

- Yeah, that's too much acid
on that.

- That's way too much.

- Okay, so Melissa's is up.

- Let's go.

- Melissa?

I definitely am not happy
that my dish

didn't make it to the top three.

I am one of the top chefs
in this competition,

so I think it's a mistake.

- Red Team, have you come
to a consensus?

All: Yes, Chef.

- Good. Carmen.

First dish, and Why?

- Our first dish
is Sammi's dish.

- Good. Sammi, let's go.

- The flavoring was unique,

and she also had
a beautiful plate.

- The this is a scallop crudo.

I mean, I just feel like
the best way

for these fresh scallops

are to be presented
completely raw.

- This looks confident.

- It should just be, like,
a really yummy one bite.

- It's light. It's fragrant.
- It's delicious.

You are definitely in contention

for the Punishment Pass.

- Good job.
- Thank you, Chef.

- Well done.
- Thanks.

- Good start.
- [applause]

Narrator: With Sammi
starting strong,

next up for the Red Team
is Leigh's...

- Coriander-dusted
seared scallop.

- Coriander-dusted, why?

- I thought it would balance

the sweetness of the scallop
well.

As much as I'd like to win
a Punishment Pass,

for me, it's so much more
about proving to Chef Ramsay

that just because
I've only been cooking

for a little over a year
professionally,

I could still kick their asses
in a competition.

- I thought when you mentioned
coriander,

it's gonna be too
overpowering, but it's not.

It absolutely lifts that.

Beautifully done.

Two good dishes,
what a strong start.

Is it better than Sammi's?

Leigh, you're in pole position.

- Congratulations.
- Thank you, Chef.

- Good job.
- [applause]

Narrator: Leigh's scallops
are now the front-runner.

And she has one dish left
to beat: Melissa's...

- Classic play on a New Orleans
corn relish.

- Tried to create the sweet corn

with the spices of New Orleans
and the Cajun flair there.

These are some great dishes,

and I have freaking corn
on a plate.

Like, who knows what Chef
is gonna choose?

- I love the nod to New Orleans.

I love that deep-rooted flavor.

♪ ♪

Yeah, this is really hard.

Go back in line
for a moment, please.

- Thank you, Chef.

- The Punishment Pass
on the Red Team.

Congratulations...

- No pressure, Chef.

[dramatic music]

- Melissa, well done.
- [squeals]

- [cheers and applause]
- Yay, Melissa!

- Thank you, ladies.

Oh, my God, my dish won.

Not only did it make
the top three,

but ultimately, I have the pass.

And that is everything
I could imagine.

This is part of
the American dream, people.

- Wow, ladies, well done.

Really good decisions.

Gentlemen, give us

your first nominee and why.

- Our first nominee is Jermaine.

- Young man, step forward.

- The dish that I created
is one of the top contenders.

I feel like a million bucks.

I'm happy, man.

I'm ready to bring home
that win.

So we have today
is sweet and heat.

So it's gonna be
a chipotle cream sauce

with some seared scallops.

- Wow, that sauce is delicious.

Scallops nailed.
I love the heat.

- Great start, well done.
- Thank you, Chef.

Narrator: With Jermaine's
chipotle scallops

bringing the heat,
Jonathan is up next.

- Let's go, young man.
- Bring it forward, let's go.

Narrator: And looking
to impress with his...

- Escabeche with orange juice,
a little vinegar.

- Visually, it looks beautiful.

- Thank you, Chef.

♪ ♪

- Really delicious.

Scallops, nailed beautifully.

Let's get that right.

But is it better
than Jermaine's?

♪ ♪

Jonathan, it has a slight edge
over Jermaine's.

Congratulations.

- Thank you, Chef.

I'm on cloud nine right now.

This dish is going to win me
that Punishment Pass.

Narrator: For the final dish,
the Blue Team has chosen...

- Ryan's dish.

Narrator: As the final contender

for the coveted Punishment Pass.

- I got my fingers crossed.
- I got my toes crossed.

I got my [bleep] crossed.

I got everything
you could possibly cross.

And I'm hoping to God that
these are cooked perfectly.

So, Chef, I have
pan-seared scallops

with lemongrass
and yuzu kosho beurre blanc.

Please, please, please, please,
fingers, toes, [bleep].

- Scallops nailed,
puree exceptional.

Delicious, young man.
Really good indeed.

- I'm absolutely on air.

I'm [bleep] floating,
and, you know, I'm buzzing.

This is a good sign
of big things to come.

♪ ♪

- This is really tough.

Jonathan or Ryan.

- Please, please, please.

- One had a slight edge.

- Please give me that pass.

- Congratulations.

♪ ♪

Jonathan, well done.

[cheers and applause]

- Let's go!

Let's go!

You see that?

I got the Punishment Pass.

I got a 5 on my signature dish.

It just feels like destiny.

- Well done.
- Thank you, Chef.

I'm on cloud nine.

- Hell's Kitchen
is opening tonight.

[dramatic music]

All of you,
head back to the dorms.

The sous chefs will call you

when they're ready
to go through the menu.

All: Yes, Chef.

- Melissa, Jonathan, great job.

- Thank you, Chef.

[upbeat music]

- [squeals] We have our knives!

- This is what we needed, okay.

- Hey.

I see this ZWILLING
J.A. Henckel knife set.

And I'm right now feeling
like a 38-year-old [bleep] kid

on Christmas.

- ♪ Ah ♪

- This is [bleep] banging, baby.

[indistinct chatter]

- Do we take these home?

- Everything we get here,
we take home.

Jackets, knives...

- STDs.

[quirky music]

♪ ♪

- No.

- I hope we don't get that here.

- Come on, guys, that was funny.

- I think Jason thinks
he's being funny.

- Ha-ha!

- He's not really
reading the room well.

And no one else thinks
he's being funny.

- Shut that door.

I do not want to cook
on that other team.

I don't think any of them
have a [bleep] all of talent.

- I think some of them
are very talented.

- Can you let me [bleep]
- be a [bleep] bag?

- Oh, my God, fine.

- You gotta remember,
this is just confidential

of us just, like,
talking [bleep].

We can talk [bleep].
It's a competition.

- Yeah, well, that's not me.

I think Jason should
definitely tread lightly.

I'm honest.

I have integrity about my
character and who I am.

My goal is to stay composed,
stay focused,

and do what I came here to do.

There's too much [bleep]
in my life going on

for me to put emphasis
and energy into that.

That's draining on oneself.

- But, by all means,
do it for us, please.

The pettier you are,
the better it is for me,

'cause I don't have to do it.

♪ ♪

narrator: To be on their game

for their first
dinner service...

- Yeah, baby. Let's go.

- Learning time.

Narrator: Chef Ramsay
has scheduled

five hours of menu training.

- All the plates are lined up
in order of the menu

so you guys can follow along.

This is your beef tartare.

This is gonna have
beef tenderloin

- and a quail egg, okay?
- Okay.

We are learning the menu,

and I feel amazing.

This opportunity
is one in a million.

- Next is lobster risotto.

The lobster tail is on skewers.

So you could just drop it
into the beurre monté.

- I have two young daughters
at home.

I work my ass off.

And I work so my kids
can understand

that if you put your mind to it
and you have a dream,

you can do anything
in this world.

- Now we're gonna demo
everything.

- We're gonna go through this
pretty quick.

- You're gonna get
your pesto down first.

- Your Wellington.

You don't want to cut
through the puff,

so you're just gonna score it.

- Chef, could you just hold it
this way a little bit?

Thank you, Chef.

- Chef Jason and Christina
over here,

they are just running
through everything,

one by one by one by one.

- I'm gonna flip,
and always flip away from you.

- Can I just get a hug?

- The carbonara, you can't add
more stock and fix it.

Once it's curdled,
it's game over.

- This first service starts
in 20 minutes.

Scary, scary, scary, scary.

- You guys ready for service?

- Please, someone, help me.

♪ ♪

- Get on your stations.

We're opening up
in 20 minutes, guys.

- Turn on the ovens,
let's go, let's go, baby.

Narrator: After an intense
packed day of training...

- This is perfect.

Like, you make them all
look like this,

I'll be very happy all night.

Narrator: Both teams have been
assigned to their stations

and are hoping
they're ready to slay

their first dinner service.

- Tad, what's the pick up
for the carbonara?

- Roughly five minutes, Chef.
- Yeah,

max five minutes,
otherwise it's gonna break.

- It's opening night
at Hell's Kitchen.

I'm like a little anxious,
you know, a little nervous.

I've had two bad challenges
so far, the signature dish

and the challenge earlier.

- Tad, turn the [bleep] gas on
and get you pan on.

- Let's go.
- Yes, Chef.

And I know for a fact
that if I don't

cook really well tonight,
that I'm on the chopping block.

- Marino.
- Si, Chef.

- Open Hell's Kitchen:
The American Dream.

- Subito.
- Let's go.

[dramatic music]

♪ ♪

narrator: Hell's Kitchen
opening night

is always the place to be
in Los Angeles.

♪ ♪

- We're so excited.

Narrator: With tables booked
months in advance,

diners are more than excited.

- Oh, my God,
I can't wait to see.

- To see...

- Gordon Ramsay,
are you kidding?

Narrator: And clearly,
anticipation is in the air.

- You okay?
- Yeah.

- Nervous?
- A little bit.

Narrator: It's an opportunity
for these chefs...

- Hell yeah.

Narrator: To take another step

towards their American dream...

- The steak,
I feel pretty good about.

Wellington, I feel good about.

Narrator: With a menu
featuring Chef Ramsay's

classic hits
and a few new surprises,

along with a stunning
seafood ceviche

to be served in the dining room

by Jermaine and Jonathan
on the Blue Team

and Renisha and Melissa
on the Red Team.

- Are you guys hungry or what?
- I am hungry.

- All right.
- That's right. You should be.

Narrator: If the excitement
of the opening weren't enough,

Chef Ramsay has invited some
familiar faces:

14-time Grammy nominee

and country music legend
Martina McBride...

- Thank you.

Narrator:
To dine with her daughters

in the Red kitchen.

- Isn't this great?
- Go, girls.

- So exciting.

- We're going to be serving.

Martina McBride.

It's a dream come
true right now.

She's Miss Country Music.

Narrator:
And 10-time world champion

and boxing Hall of Famer
Oscar De La Hoya...

- Nice to see you both.

Narrator: Will be dining
with his girlfriend,

Holly Sonders,
in the Blue Kitchen.

- Let's go.

- Having someone
like Oscar De La Hoya

at our chef's table,

it's intimidating.

This man is a man,
myth, and legend.

He achieved the American dream
and then some.

I mean, talk about
an inspiration.

- On order, four covers,
here we go.

Two scallop, two risotto.

- All: Yes, Chef!
- Let's go, come on.

- First up's gonna be
about five minutes, Chef, yeah?

You can drop lobster.

- Fresh lobsters are down, Chef.

- So how is it gonna cook

when it's not
on the [bleep] heat?

What, it just sits there
and we hope it cooks?

- I don't want it to separate.

- I'm a little bit worried
about Jason right now.

Just because he's worked
in Michelin-starred restaurants

doesn't mean he's perfect.

- Walking risotto.

- Risotto on the right, Chef.

- Where's the lobster?
- Behind.

Lobster, Chef.

[dramatic music]

- Hey, come here.

All of you come here.

Come here, all of you.

The [bleep] lobster's raw.

- Who took that out?
- I did, Chef.

- What the [bleep] you doing?
- I did it wrong.

- I know it's first night
nerves, but come on.

- Yes, Chef.
- That needs at least another

three or four minutes. Go on.

- Let's go.
- Yes, Chef. Let's go, yeah?

Three minutes
on that risotto, okay?

- Come on, Jason.

- Oh, man, Jason.
- What happened, buddy?

I thought you were
the big dog, you know.

What's going on?

Like, woof, woof, where you at?

Narrator: With Jason
putting himself

and the Blue Team
in the doghouse...

- I need that risotto right now.

We're refiring this table.

Narrator: The Red Team hopes
to make

something worth barking about.

- Okay, ladies, here we go.

VIP chef table on order, yes?

VIP, guys. Let's go.

Two beet salad,
two flatbread, please.

All: Yes, Chef!

- There's a lot of pressure
having a chef's table

in the kitchen
on the first night,

especially Martina McBride.

I mean, we don't want
to disappoint her

after coming in
and giving us such

a powerful, impressive speech.

This is the start
of my American dream.

So this is definitely
nerve-racking.

- How long, ladies?

- Two beet, two flatbreads, yes?

- Coming right now, Chef.
- Okay, let's go.

- Flatbreads in the window.

- Love it, beautiful.

Strong start, ladies.
Strong start.

- Buon appetito.
- I'm sliding in this way, okay?

- That looks amazing.

♪ ♪

- This is ridiculous.

- Hey, beautiful. [Claps]

Beet salad, flatbread.

- Good job!
- Yeah!

- We got this.
- Whoo, Whoo!

- Good job, ladies!
- [laughs] Whoo!

- Hey, hey, hey, hey.
- Hey, hey, hey.

Hey, look at me, look at me.

Let's get through tonight,
shall we,

before we start celebrating.

All: Yes, Chef.

- Do you ever see Martina,

bangs out one number,
then starts celebrating?

I think it's after the concert,
don't you?

All: Yes, Chef.

- Calm down a touch.
- All: Yes, Chef.

Narrator: While the Red Team

gets scolded
for premature celebration...

- That was my fault.
- Sorry. I got excited.

Narrator: The Blue Team is
hoping Jason's second attempt

at lobster tails gives them
something to cheer about.

- You guys can do it, man.
- Come on.

- Can you check this?

- What do you think?
- It looks raw.

- Yeah.
- Yeah, looks a little under.

- Lobster, Chef.
- Can I walk risotto?

- Jason, lobster, how long?

- Jason is just staring
into complete space.

He has this pedigree,

and he's worked
for all these chefs,

but, you know,
it's just not acceptable.

It's just not
[bleep] acceptable.

- How long for that lobster now?

- Plating.
- Bringing it right now, Chef.

- Let's go.

♪ ♪

- [bleep] hell.

Hey, Blue Team.
Come to the back.

I'm not gonna do this
in front of Oscar De La Hoya.

Are you [bleep] serious?

Hey, you two,
just come here with me.

- Chef Ramsay doesn't
pull people into the back

to give them hugs and attaboys.

He pulls you into the back

to pull your head
out of your ass.

- Close that [bleep] door.
- Yes, Chef.

- It's literally like a fight.

You make a mistake,
and you get knocked out.

- Tell me what the [bleep]
- is going on.

What is that?

What is this?

- Raw again.
- We can't send that, Chef.

- You can't [bleep] send that,
Chef.

- Come on, guys.
- Get [bleep] grip, will you?

- We'll get two more for you
right now, Chef, yes.

- Just drop it back in.
- Yes, Chef.

- Right now.
- Yes, Chef, right now.

- Get it back in, yeah?
- All right.

- I am not performing
at the level

that I want to perform at.

[sighs]

I've been doing this
for 18 years of my life.

There's absolutely no reason

I should not be able
to push forward.

- We gotta keep that
on the heat,

'cause I keep losing my time
every time you pull it off.

I know I didn't cook
that lobster tail,

but at the same time,
I'm on the station with Jason,

so it makes me look bad
to one of my heroes

and one of my idols.

You're literally dragging me
by my ankles

into the depths of the sea.

This will be good
in, like, another 60 seconds.

I'm not going down
in this boat with him.

Lobster walking.

- Let's go.

♪ ♪

- Better?
- Yeah.

- Go, Jay.

Nicely cooked, that lobster.

- We got the pregame
jitters done.

This is it.

We gotta look at each other
in the eye.

We got to communicate.
Let's do this.

- Come on, boys.
- Let's do it, yeah?

Narrator: With the fish station

no longer underwater...

- Oh, my God, that's so good.
- That's delicious.

Narrator: Both the Blue Team...

- Go please, John. There you go.

Now we're moving, yeah.

Very nice, that risotto.
Let's go.

Narrator: And the Red Team...

- Two scallops walking.

- Nicely cooked,
the scallops, yes?

- Thank you, Chef.

Narrator: Are pushing appetizers

out of their kitchens
at a steady pace...

- I know you love it.
- This is beautiful.

Narrator: And are moving on
to their first...

- Entrees, two salmon,
two New York strips.

All: Yes, Chef.

- How long on your salmon?

- I need six minutes
on this salmon, easily.

- Carmen, speed up, then.
- 5 1/2, let's go.

- Yes, Chef. Yes, Chef!

I feel very confident.

You know, I cook a lot of fish.

I come from Miami.

- Do you think this is done?

- No, it's definitely not.

I need three more minutes, guys.

Or two... two more minutes,
just two more minutes.

But I'm falling behind
on the fish station.

Things are just kind of taking
a turn from how we started.

Salmon walking.

Are you ready on the meat?

- No, I got a minute out.

♪ ♪

We gotta do better with timing.

Carmen, like, really?

- Okay, Sandra.

The salmon's here.

- About 45 seconds.

This is our biggest problem
tonight is communication.

- New York strip, Sandra.

- Walking.

- So... [retches]
- I'm walking up my first steak.

I don't know what the hell's
gonna happen.

- Oh, boy.

- Sandra.
- Yes, Chef.

♪ ♪

[dramatic music]

Narrator: It's 30 minutes
into dinner service...

- New York strip, Sandra.
- Walking.

Narrator: And Sandra
is delivering

her first attempt
at a New York strip.

- Ugh.

♪ ♪

Is it ready? Is it not?

- Oh, boy, Sandra.

- Yes, Chef?

- Nicely cooked.

- Thank you, Chef.

- Go, John.
- Thank you.

- [quietly] Yes!

Narrator: With Sandra and Carmen

delivering perfect proteins...

- We're doing great, ladies.

- The lobster.
- It's so good, right?

Narrator:
Red diners are thrilled.

- Ticket in, guys.

Two halibut, two New York strip.

Narrator: And Chef Ramsay
is looking

for the Blue Team
to keep up the pace.

- How long?

- New York strip, six minutes.

- Seven minutes, Chef.
- Seven minutes.

- Seven minutes.
- Seven minutes, Chef.

- It's not a negotiation.

What is it?

How long?

♪ ♪

Look at you guys.

What the [bleep] is happening?

Earth to Tad and Brad. How long?

- 12 minutes, Chef.
- 12 minutes, 12 minutes.

- Here. We'll make it happen.

- Oh, my God.

- I've been in high-pressure
situations before,

rather it's Quidditch games,

whether it's actual service
at work.

Watch out with the hot oil.

Calm down. Take a breath.

- Yep.

I'm a good [bleep]
line cook, man.

Like, I can burn on the line.

I'm definitely just nervous.

- Tad, I want
the New York strip.

- Can I hang?

I think I can.

But like,
let's [bleep] find out.

- Walking two strip.
- Just put them down.

- That strip behind you.

- There. There you go.

[dramatic music]

- Oh, [bleep].
- Look at the meat.

Look it. It's garbage.

- Oh, [bleep] hell.

Brad and Tad, it's cold and sad.

Get it back in the pan.

- Yes, Chef.
- Yes, Chef.

- Dante, he went down to hell.

He found Virgil.

I need to find a Virgil here
before we can get

through Hell's Kitchen,
'cause let me tell you,

your boy is stuck in purgatory.

- Please fire two more steaks.

Please fire
two more [bleep] chicken.

Please fire
two more [bleep] lamb.

Get ahead, please.

♪ ♪

- Six cover, table 4, away now,

two salmon, two chicken,

one New York strip,
one Wellington. Heard?

- All: Yes, Chef.
- Let's go.

- Yep, so I'm working
Wellingtons.

- So then I'm doing
chicken and strip.

- Okay.
- Right? That just makes sense.

- Yeah.
- Okay.

I'm on a meat station
with Sandra.

I'm really, really excited.

This is the fight for my life.

This is the most important
station of them all,

securing the meat.

If you want to turn it,
I didn't want to reach

down below you.

And I can put that other
one nice in when it's...

- Yo, I don't want us
bumping into each other.

- I got the steak.
- No, no.

- I don't want to sound
like a bitch, I get it.

- No, no, I just wanted
to help you out

and give you another pan, mama.

- I know it looks
like I don't got it,

but I got it, okay?

- All right, I'm putting on
a sauce for the chicken.

- Thank you, chicken.

Just do your wellies.

- Walking two Wellingtons.

- Right here.

- Thank you.
- My pleasure.

- My salmon's ready
whenever you're ready.

- What you need, mama?

- I just need that chicken.

- Well, you got it
in the oven, right?

- You put chicken in the oven?

♪ ♪

- No, no, no.

- I thought put chicken
in the oven.

- No, I didn't see you.
- Oh, [bleep] me.

Man. Got some steaks.
I'm feeling good about it.

And I'm looking around,
and I don't see no chicken.

- That's not good.
- I know.

- That's not [bleep] good.

I thought she said she put
the chicken in the oven.

- All right, I'm putting on
a sauce for the chicken.

- Thank you, chicken.

I totally misheard.

I misheard. I'm deaf as [bleep].

It's been too many
rock concerts.

- New York strip, please.
- Walking strip.

- Where are they? Please.

- Coming through.
- Behind, coming through.

- Let's go, come on.
- Yes, Chef.

- Come on, guys. Come on.

- I've still got no chicken.

- Sandra, can you not answer me?

- I'm answering, Chef.

It's walking right now.

- Go, John.

- Thank you.
- No.

- Wait, wait.
- What am I?

- No.

- Okay, I've sent
the other four entrees.

Where is the chicken?

- Two minutes.
- Two minutes on chicken.

- Oh, my God.

- Hold on.

[bleep].
Hold on to that chicken.

- This damn chicken.
- What was it?

- The chicken.
- The chicken.

- The chicken is not done yet.

- Yeah.
- I got chicken on purpose.

I don't want your guys' food.

[dramatic music]

- Two New York strip,
two halibut, let's go.

- Brad.
- Yes.

- Come on.
- Sorry, Chef.

- This [bleep] is hot.

It is intense.

- Come on, Blue Team. Come on.

- People don't get it, you know.

Like they see it.
"Oh, my God, he's British.

His hair, ah.
Oh, my God, Gordon."

Let me tell you...

This strip's ready to run.
Let's go.

Strip coming, Chef.

- Let's go.
- Let's go!

- Right now, Chef, right now.

[dramatic music]

♪ ♪

- Much better there, huh?

Much better.

Go, Jay.

Go, please. Go, go, go, go.

- Finally,
we're gonna get out of this.

♪ ♪

- It's so good.

I could eat this every day
and be happy.

- Blue Team, Oscar De La Hoya,
two covers, yes, chef's table.

- Here we go.

- Entree, one halibut,
one chicken.

All: One halibut, one chicken.

- Let's go.

- How long on the chicken?

- We have 10 minutes
on these, Chef.

- 10 minutes.
- Yes, Chef.

- Let's go.
- Yes, Chef.

- Tad and Brad are doing
the absolute best they can,

but it's like a 20-car pileup
on the freeway.

[tires squeal, horn honks]
[crash]

- How much longer do you need
on the chicken?

- I would say five minutes.

- They're my team, so I have
to support and encourage them.

But, I mean, [bleep].

- Here, here, here,
is this [bleep] cooked?

- I think it's fine.

- It's not [bleep] cooked.

I mean, it's fine.

No, it's not.

- Guys, it's definitely
not fine if it's not cooked.

Let's not ever say that again.

- Yeah, yeah.

- Guys, I need the chef's table.

- This is absolutely
[bleep] insane.

- It's a boolooloo
is what we call it,

a boolooloo,
just like a [bleep] mess.

- Can we go?
- Chicken and halibut.

- Yes, Chef.
- Yes, Chef.

- Right now.
- Chicken walking.

I need the garnish up first.

- Garnish for chicken.

- Right here in my hand, Chef.
- Walking now.

♪ ♪

- Hey, come here. Come here.

Come here!

- Help. Help. SOS.

- Is that what you serve
to a championship boxer?

- Oh, my God.

[bell ringing]

Narrator:
It's an hour and 15 minutes

into dinner service...

- Oh, boy.

Narrator:
And with Oscar De La Hoya

at their chef table,

the Blue Team is once again
on the ropes.

- Hey, come here. Come here.
- Come here!

Jason, the halibut's
still undercooked,

and the [bleep] chicken...
Pink in the middle.

Look at that.

- [bleep]. My God.

♪ ♪

- You don't know whether you're
[bleep] shaving or shampooing.

I've never seen
such a fragmented,

pathetic opening
in all my [bleep] life.

Get the [bleep] out of here!
[bleep] off.

- Yes, Chef.
- Yes, Chef.

♪ ♪

- Get out now.

♪ ♪

Uh, Oscar, we'll do a fresh one.

Chicken, halibut.
My apologies to you both.

Jay, get one fresh chicken on
for me, please.

- Absolutely [bleep] furious.

I've never been so embarrassed
in my whole entire life,

especially for Oscar De La Hoya.

- This right here...

- I'm surprised
he didn't come around

and [bleep] knock us all out,
you know what I mean?

You get an uppercut,
you get an uppercut.

- If this was a fight...
- Yeah.

- Everybody
would be knocked out.

[bell rings]

- Bro, the steaks were raw.

The chicken was raw.

We [bleep] the pooch today.

- That frickin' chicken
that was, "Oh, no, it's fine."

Raw.

- I'm so mad at myself.

♪ ♪

- Hey, let me tell you guys
something.

Out of every single
dinner service,

this was easily, by far,

the worst [bleep]
dinner service ever.

And he wants you to come up
with two nominees to go home,

'cause you guys [bleep] lost,
lost horrible.

Figure out who's going home.

- Yes, Chef.
- Yes, Chef.

- Sandra, where is the chicken?

I need a time.

- Chicken walking in 30 seconds.

- Ladies, when you eat out
with your partners,

you get food at the same time.

It's the same here in
Hell's Kitchen, breaking news.

- Yes, Chef.
- Yes, Chef.

- Don't look so shocked.

♪ ♪

- Two chicken walking now.

♪ ♪

- [bleep] hell.

When you hold a table that long,

I've got nowhere to go.

- Oh, God.

- And this chicken that I've
waited seven minutes

on top of the 15 minutes is raw.

There is no respect
to what you're doing,

and nobody's caring
about what they're cooking.

No care whatsoever.

- How long on the chicken?

- What the [bleep] is going on?

She's shouting,
"How long on the chicken?"

- Oh, I thought...[laughs]

- Hey, hey, look at me,
all of you.

- [laughs] Oh, no.
- Hey... no, hey.

- She's laughing her head off.
- No, I'm not.

- Hey, all of you...

get out,

and come back to me
with two nominees,

weakest chef, as a team,

and possibly
without any giggling.

- I did not laugh, Chef.
- I did not laugh.

- Get out.

- Chef Ramsay think
I'm laughing,

but it's like a shy thing.

I go...[laughs]
It's not laughing.

♪ ♪

- Go, go.

- It's the first dinner service.

I was excited.

I've been looking forward
to this moment

for a very long time.

So it just kind of sucks.

I cooked with passion.

And I'm not sure if I really
saw that in anyone else.

- Yeah, I want to just start
naming off people.

We could tally them up,
like, it is what it is.

- Raw meat is a no-no,
so my vote

is whoever sent
that raw-ass meat.

♪ ♪

- I thought Atoye

put the chicken in the oven.

And it didn't even
start going yet.

- We did mess up
on that one chicken.

But at the end of the day,
we all [bleep] up.

- Okay, so Sandra,
and we need one more person up.

- No, no, no.

No, Carmen,
you were just rifling off,

like, all different kinds
of numbers.

First it was four minutes,
and then, like,

all of a sudden now,
it's, like, still

four minutes,
like, two minutes later.

- I did not send up
any raw food whatsoever.

- Carmen, like, she thinks she
does, like, really no wrong.

- I don't really know
what else to say, so...

Sandra's definitely
pointing fingers at me.

But I'm not responsible
for what happened tonight.

- Raw meat and giggling.

That's why we back here,
raw meat and [bleep] giggling.

What we gonna do?

[suspenseful music]

♪ ♪

- You are welcome
to say anything.

This is your floor.

- Let's talk about the proteins.

I [bleep] up.

Chicken raw, it's unacceptable.

- Brad was a weak link.

- It was rough.

- Tad was a weak link.

- Somebody has to address
the elephant in the room.

[dramatic music]

You agree with me?

- Man, you sent up
raw lobster tail.

You sent up raw fish.

- Yeah, 100%, you can't cook
[bleep] lobster tail.

- Did anybody see
the last halibut?

Did you think
it was undercooked?

- The middle was a little pink.

- Chef Ryan,
the least you could do

is give me your attention.

- Well, you know,
we're all [bleep] adults,

and we have to own it

and look it in the [bleep] eye.

- Easy, fellas, come on.

- I'm just making sure
you're hearing me.

- All the [bleep] raising your
voice, just because, you know,

you didn't like how someone
said something,

or, you know,
how someone looked at you,

you know,
I don't give a [bleep].

- I do not think I put up
undercooked fish.

- Brad and Tad
are holding themselves

accountable for their actions.

I'm upset watching Jason

sit there
and say [bleep] nothing.

- Them two
have integrity as [bleep].

"It's, Hey, we [bleep] up
chicken, we [bleep] up steak."

That's integrity. No, hold on.

- If you're saying that...
- I'm not done.

- I don't have integrity?
- I'm not saying

- you don't have integrity.
- No, that's what your issue...

- You didn't say anything.

When we're calling stuff
to you, you stared at us.

You have to have integrity.

You know you [bleep] up.

You sat there
and you were quiet.

It makes my [bleep]
blood boil, dude.

And I [bleep] hate that.

- You're talking about things
you don't know.

[dramatic music]

♪ ♪

[flames crackling]

[suspenseful music]

♪ ♪

- Martina McBride,
one of the greatest

country music stars of all time.

Oscar De La Hoya,

one of the greatest boxers
ever to grace a ring.

Honestly, I would never
have invited them

to this service, had I known

they were gonna witness
your performance tonight.

♪ ♪

Ryan, Blue Team's
first nominee and why.

- Blue Team's first nominee
is...

♪ ♪

Tad, Chef.

The raw chicken.

Just couldn't get it going.

No communication.

- Second nominee and why.

- Second nominee is...

♪ ♪

Brad, that was with him
on the meat station also.

You know, they both went down.

There was no communication.

To be sending raw chicken,
it's just unacceptable.

♪ ♪

- Sammi, Red Team's
first nomination and why.

- Our first nominee tonight...

♪ ♪

Is Atoye.

The raw chicken at the end
is really what set us in.

- Second nominee and why.

♪ ♪

- Our second nominee tonight
is...

♪ ♪

Sandra.

Her and Atoye were both
on meat station.

And their communication was off.

Things were taking longer
than they said.

♪ ♪

- Tad, Brad, Sandra, Atoye,
step forward.

♪ ♪

- Tad, why should you stay
in Hell's Kitchen?

- Chef,
I've always prided myself

on being able to keep learning.

Sometimes it doesn't click
right away,

but I'm always learning
in everything I do.

I just want to be here.

I want to prove myself
to you, Chef.

- Brad, why should you stay
in Hell's Kitchen?

- Tonight was horrible,
and I want to make up for that

and show you that I can cook,

and the passion for cooking
is alive with me

and my American dream, Chef.

I want to be here to win
and achieve that dream.

- Atoye, why do you deserve
to stay in Hell's Kitchen?

- I continue to fight.

I'm a team player.

And if I had to go down,
I go down with my team.

- Sandra.

- I believe that
I had a strong start.

I know that I have
much more in me

than just a piece
of raw chicken.

♪ ♪

- First of all, I believe you.

Your cooking was consistent
to that final table.

I'm surprised you're up here.

Back in line.

[dramatic music]

♪ ♪

[suspenseful music]

♪ ♪

- The person leaving
Hell's Kitchen is...

[dramatic music]

♪ ♪

Tad.

Young man, from the signature
dish to tonight's service,

you have not shown me anything.

And I haven't got the time that
you need to get up to speed.

Give me your jacket, please.

- Yes, Chef.

- Good night.

- Good night, Chef.

- Tad, what do you want,
a broomstick?

There's the door.

[solemn music]

- Growing up,
I've felt so much self-doubt

and so much insecurity,

but while being here
at Hell's Kitchen,

I did the best I could.

I'm really hoping,
at some point down the line,

you'll see something different
from me.

You'll be like,
"Holy [bleep], this guy

"isn't just a Quidditch player,
you know.

This guy actually has
something about him."

I really hope that happens
one day in the future.

- Atoye, get a grip
and just focus.

- Yes, Chef.

- Back in line.

[dramatic music]

♪ ♪

- Brad, when you make
a mistake, young man,

don't put your head down.

- Fight back.
- Yes, Chef.

- Back in line.

♪ ♪

You get knocked down,
you bounce back.

It's what the American dream
is all about.

♪ ♪

Now [bleep] off.

All: Yes, Chef.

- Oh, Mamma Mia.

That was definitely
a reality check.

I didn't feel like I was
supposed to be up there.

But I have to bounce back
from this.

That's it. That's it. I need to.

I'm going to,
and that's all there is to it.

- I am so glad to see another
day in Hell's Kitchen.

Miscommunication
can be changed and worked on.

Work ethic can't.

[sighs]

I'm gonna fight my way
to the top

and to show why I'm still here.

♪ ♪

- Today was rough,
but I am gonna bounce back.

- That was crazy.

- Gotta prove
that the American dream

is still alive for this Cuban.

- [sighs] Tad.

Tad not only believes
Quidditch is a real sport,

but also that he's a real chef.

Neither is true.

♪ ♪

narrator: Next time
on "Hell's Kitchen"...

- Let me move away from you.

You fake as [bleep], bruh.

Narrator:
Will a simmering feud...

- This is a job. Wake up.

- Girl. Wake up?

- Yes.
- Okay, okay, okay, okay.

- Oh, [bleep].

Narrator: Boil over...

- We're [bleep] talking.

- It's delusional
if you think that.

- It's like, "Oh, I'm sorry",

"I didn't listen." [bleep] that.

Narrator:
And destroy the Red Team?

- Shut up.

There's people out there.

- Out of the way.

Narrator: And will one chef's
drastic mistake

be so bad...

- [bleep] me. Ow.

Narrator:
That he puts Chef Ramsay

in serious danger?

- [bleep]. [Bleep].
- [sniffling]

Narrator: On the next...

[siren wailing]

"Hell's Kitchen."

♪ ♪