All language subtitles for Hells.kitchen.us.S14E08

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Previously on Hell's Kitchen...

Opa!

The teams squared off

for Chef Ramsay's first-ever
Greek cuisine challenge.

Opa!

- After smashing their way
- Oh, my God!

to gather ingredients...

Bell peppers.

Immediately, wheels are turning.

The chefs' creativity and
knowledge of Greek food

were put to the test by Chef Ramsay

and Michelin star chef Michael Psilakis.

Feeling a bit nervous.

Meghan got the red team
off to a strong start

with her squid.

This is really Greek
food on a different level.

But Michelle's kiwi and frisée prawns...

Something really weird
about frisée and cream.

- It's just not Greek.
- And Sarah's swordfish...

Swordfish is under-seasoned.

Struggled to impress.

I was expecting more.

In spite of Josh's bloody lamb

- turning out to be a Greek tragedy...
- I wouldn't serve this.

- Adam's pork...
- I think that's one of the best dishes

- you've cooked so far in this competition.
- Yes, yes!

And Randy's chicken...

I don't think it can get
any more Greek than this

on a plate.

Country bumpkin-ass Randy killing it.

Were exceptional enough to
secure the win for the men.

Yes! [Bleep], yeah!

At dinner service,

despite some early mistakes
from Randy on garnish...

I've got, like, a liquid mash now.

I know sauces that are thicker than that.

And Adam on fish...

Look at the [Bleep] oil in
that. It's swimming in it.

The men, led by a very vocal Bret,

delivered their strongest service yet.

Nick, good job. Adam, good job.

But over in the red kitchen,
a completely different story.

Oh, my God.

Trouble everywhere.

Alison burnt the lobster.

Look at the color of my lobster!

This is not happening.

Christine failed on garnish.

What are you doing, Christine?

And Sarah was incompetent on meat.

The Wellington are undercooked,
that's raw in the middle,

and the lamb is overcooked.

Not surprisingly, Chef
Ramsay gave them the boot.

Get out.

Ugh!

And the victorious men gladly
finished off the tickets

for the red kitchen as well.

- Into the red kitchen.
- Yes, Chef.

Boom, we go invade the red kitchen.

It's like invading Normandy.

The red team nominated...

Sarah.

And...

Christine, Chef.

For eviction.

Chef Ramsay then decided
that it would be...

Sarah.

Who would be forced to say good-bye

to her dream of becoming Head Chef

at Caesars Atlantic City.

Sync & corrections by PetaG
- www.MY-SUBS.com -

And now the continuation of Hell's Kitchen.

Get out of here.

Yes, Chef.

Now that Sarah's gone, some
of the deadweight is off.

I think all the crazies have left the team,

so we're gonna be much stronger.

I'm glad you're still here,
Christine, I'm not gonna lie.

Thanks, Josh.

I need a pretty girl here, you know?

I've been up for elimination three times.

Christine keeps dodging bullets,

I get eye candy.

I did dodge a big bullet today. Phew!

I don't want to disappoint
Chef, so I'm gonna do

everything in my power to make
sure it doesn't happen again.

I like looking at you,

but not up there.

I know, I don't want to be in the
spotlight like that ever again.

Yeah, I'm glad you stayed.

Thank you, guys.

Morning.

After a night of some minor
flirting with the enemy,

the chefs are up early...

Let's run.

And of course are in
a different mind-set...

Let's go.

Ready to battle it out in
Chef Ramsay's latest challenge.

Good morning.

Good morning, Chef.

Red team, ready for redemption?

Yes, Chef.

Good, glad to hear it.
Now, when used correctly,

you know alcohol can really
enhance a dish, right?

Yes, Chef.

And that is why, for today's challenge,

each team will be cooking

with three different types of alcohol:

Beer, wine, and liquor.

I don't have a lot of drinking
experience under my belt,

or at least as much as these guys have,

'cause legally, I've only been drinking

for, like, a year and a half.

You'll all be cooking as individuals.

You can cook whatever recipe you desire.

Your pantries are full, but
you'll order your alcohol

from two very special bartenders.

We all remember our first guest bartender

as Cliff Clavin from one
of the most popular TV shows

of all time, Cheers.

Please give a very big, warm
welcome for John Ratzenberger.

- Good to see you.
- Likewise.

- Thank you.
- Good to see you too.

It's a little known fact
that I'm a big fan of Cheers.

Also helping John out behind the bar

is a esteemed sommelier.

Please welcome...

Marino.

Marino? Huh.

I think this is the first
time I ever heard Chef Ramsay

talk about you in a nice regard.

Each team must make at
least one stunning beer dish,

one incredible wine dish,
and one dynamic liquor dish.

Now, decide who is doing what.

All right, what do you guys want to do?

- I want to do beer.
- Beer.

- I want to do wine.
- Can I do liquor?

You want to do liquor?
I want to do Grand...

if they have, like, Grand Marnier,

I would like to use that.

- Beer, I'll do the...
- I want to do wine.

- I'm gonna do a port.
- I'm gonna do beer.

- I'm gonna do a port wine.
- So that's perfect.

We have two liquor, two beer, two wine.

Yes!

You've all got 45 minutes
to cook your dishes.

Your time starts...

Now, let's go.

In today's "cooking
with alcohol" challenge,

each chef must create a unique dish

cooked with their choice
of wine, beer, or liquor.

This is the sherry. This is the marsala.

No, I'll take the sherry.

Chef, it's too [Bleep] early right now.

I'm not in the mood for drinking.

What are you looking for?

I wanted, like, Grand Marnier
or something with orange.

Sambuca, please.

- The port?
- Yeah.

Anything you need? 'Cause I'm a bartender,

so you can tell me, you know,

any problems you're
having in life, you know.

I would, but I have to go make this dish.

Sure, yeah, go right ahead.

I'm gonna show my versatility.

I'm going to do something that
I know no one else is gonna do,

- chocolate stout soufflé.
- _

I chose a rib eye and port.

I'm using sherry to just do
a classic steak and frites.

_

I always cook with alcohol,

so I'm gonna jump in, and
I'm gonna just start doing

what I know how to do, and
usually, that doesn't fail me.

Are you doing a batter for yours?

- I'm gonna do a dark stout.
- _

We're doing two completely different
things with it, so it's fine.

Hope everyone's comfortable
with me making dessert.

- I need to do something amazing, because
- _

my last challenge
performance wasn't so great.

It's time to [Bleep] step it up.

- I'm doing a bourbon pork with mushrooms.
- _

It's what I used to drink
when I was a drinker.

I haven't had a drink in a very long time,

but I do love cooking with alcohol.

- That's pretty good too.
- Just because I don't like the alcohol

doesn't mean I don't like the
flavor. I want to win for the team.

With the team.

Blue team, you do not want
to lose this challenge.

No, Chef.

15 minutes to go.

Ooh, [Bleep]. Damn it.

Hopefully, I get to present mine
first, so my soufflé doesn't fall.

While Michelle wonders

if her soufflé will stay standing,

the blue kitchen has elected
an official taste tester.

Money, baby. Ooh.

Ooh! Money, baby.

I'ma hit my whole steak in it.

People were just handing me spoons,

"taste the sauce, taste the sauce."

"Good, Bret. Good, Josh. Anybody else?"

Taste my lyonnaise.

Oh, Milly, across the way.
"Dude, tastes fantastic."

Let me get... let me just cook.
I just want to keep cooking.

Ten, nine, eight, seven, six,

five, four, three, two, one,

and serve. Well done.

Now, joining me to judge today's challenge

will be our guest bartenders,
John Ratzenberger and Marino.

Each of you prepared a dish using alcohol.

However, for judging, we'll only be tasting

three dishes from each side:

One cooked with beer, one cooked with wine,

and one cooked with liquor.

You've got 90 seconds. Off you go.

I'm the only one that did beer, right?

Taste the doughnut, guys.
Taste one of my doughnuts.

Taste between mine and Milly's. Okay.

- Here.
- Hold on, I'm...

_

Dude, sweet.

A little dry?

_

30 seconds to go, ladies.

Which one is yours?

This one, plum port, and then this is...

I like the plum port, 'cause
you can really taste the wine.

Hurry up.

- Mine's great. Check it out, taste it.
- I'm feeling pretty solid with my dish.

It's real, real difficult
for me not to present my dish,

but Josh gave me that crazy eyes,

and he knew that his dish was money.

What do you think?

Bret, we're using my dish, right?

Okay, John, Marino, and
myself will taste your dishes

and then award points on
a scale of one to five.

Let's begin with the battle
of the beer, please, let's go.

_

That soufflé is still
standing. It hasn't fallen.

It's still, like, 2 inches high.

It's exactly how I wanted
that soufflé to look.

Michelle, please describe the soufflé.

Okay, I have a bittersweet
chocolate stout soufflé,

berry stout sauce, and
vanilla whipped cream on top.

Wow, very bold of you, making a soufflé.

That's a good breakfast dish.

It's a good way to start off the day.

It's quite a nice combination,
the bitterness from the stout

with the richness of the chocolate.

It goes well together.

I find the chocolate powdery.

I'd like to see a little
bit more moisture in there.

Ugh! Seriously?

There is no powder in there at all.

John, to score that out of
five, what would you give it?

Three.

Marino? I would say a four

because of the boldness of doing a soufflé.

For me, it's a strong four.

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

Thank you.

Nick, describe your dish, please.

We have a sweet potato doughnut,

toss it in a candied bacon crumble,

a stout caramel sauce.

Visually, it looks fantastic.

Thank you, Chef.

The flavor is good. It's well balanced.

John, how was that for you, sir?

Oh, that's very good.

- Hmm.
- Let's go to a four.

Marino?

For me, is-is a three.

The texture of the doughnut's
a little bit too heavy.

For me, it's a very solid three.

- Great effort.
- Thank you, Chef.

- Good job.
- Good job.

I give her props for doing the soufflé,

but I just think that mine
was a little more inventive.

Next up, the battle of
the wine. Let's go, please.

With the women holding a narrow lead...

Come on, Alison.

Alison and Adam are anxious
to get their dishes sampled,

starting with Alison's rib
eye and port wine sauce.

Yeah, you guys get your own.

Oh, wow.

- John's happy.
- Yeah.

I think John's having lunch.

Yeah, that's excellent.
Save the bone, will ya?

Absolutely.

Marino?

- A three, three.
- Three, John?

- Oh, four.
- Four.

- Three for me.
- Okay, Chef.

- A little more finesse.
- Yes, Chef.

- Good effort, thank you.
- Thank you, Chef.

Adam, please.

For you today, I have a lamb.

It's in a port wine and
poached pear reduction.

The port and pear is good, but
I like it more as a dessert.

John, out of five, how was that for you?

I'd go with a four.

Thank you, sir. Marino?

For me, it's a three.

- Three.
- Thank you, Chef.

Good effort. Thank you both.

Next up, final. Battle
of the liquor, let's go.

This will decide it.

Every challenge, Meghan's
got something good,

so I know I have to step up.

I have a pan-seared duck breast

and a Calvados apple bacon gastrique.

This is a dish you could put on the wall.

Yeah, it looks stunning, doesn't it?

Yeah, just hang that right up.

Meghan has this. [Bleep] you, boys.

We are not staying in Hell's Kitchen today.

We got this.

John, how was that for you? Did it work?

It's very good.

What is missing is a little bit of acidity.

Score, Marino?

A three, a strong three.

Thank you.

John? I'd give it a strong three.

Thank you.

The gastrique's nice,
but the Calvados is raw.

You need to burn off the alcohol content,

so you've got that sweetness.

Three for me.

- Thank you, Chef.
- Thank you.

Ah Josh, present the
dish, please. Thank you.

I have a bourbon mushroom
sauce going with a grilled pork,

and then I have a roasted root veg.

Visually, looks great. It's like
something straight out of a steak house.

God, please, just let
Josh have nailed this.

This is good.

The meat is-a is a little dry.

Wow.

Let's start with Marino.

I would say a three.

Oh, definitely a four.

It all comes down to this.

_

The final match up in the
"cooking with alcohol" challenge

is between Meghan's apple
brandy duck breast...

It's very good.

And Josh's bourbon pork.

The meat is a little dry.

With Marino and John Ratzenberger's scores

included, the blue team
is now trailing by three.

It all comes down to this.

All that is left is Chef Ramsay's score

of Josh's dish, and that will decide

which team will win the challenge.

For me, it's a four. Congratulations.

Ugh!

Thank you, Chef.

- Yes! Yes!
- Yeah, Josh!

Ugh!

Ooh! Yeah.

Sorry, ladies, another
loss under y'all belt.

Red team, blue team, a lot of good dishes.

I'd like all of you now to join
me in thanking this amazing man.

Thank you so much.

- An absolute pleasure, sir.
- Thank you.

Best wishes, and I'll see you again.

- I go back to work. Prego
- Grazie Mille.Yes, please,

move your ass. Now [Bleep] off.

Men, congratulations.

Thank you, Chef.

Josh, hero today. Welcome back.

Thank you, Chef.

You are in for a day full of fun.

You'll be rocking and rolling...

At the Moonlight Rollerway,
the roller rink to the stars.

Oh, [Bleep]!

Man!

You'll then enjoy a spectacular lunch...

- Awesome.
- Oh.

At the Golden Road Brewery.

Ooh!

A little beer tasting, Randy.

Yeah, finally. Whoo-hoo!

Well done.

Thank you. Thank you, Chef.

- Head upstairs. Your ride is waiting.
- Good job, girls, nice job.

Thank you, Chef.

Josh, good job.

I did it!

I redeemed myself.

I'm the anchor today, and I pull through.

Ladies, you are in for a long,
difficult, arduous, brutal day.

There's a laundry list
of tasks I need completed:

Ironing, starching, folding,
steaming the glassware,

polishing all the silverware.
The list is endless.

Get some fresh air on the patio,
'cause you're gonna need it.

Man, that soufflé was delicious.

I can't believe they won by one point.

It's frustrating. We
were so close to winning.

I shined today, and it was all for nothing.

We need to start knocking out those boys.

All right.

- Yes.
- Whoo-hoo!

Forget about it.

They had some costumes for us.

You know, everybody looked...
ah, looked real cute.

Little... action like this.

Nothing to it.

Oh, I gotta go... I gotta turn back around.

Did a little backwards,
a little sway and whatnot.

Oh, ran... I told you, dude.

Look at freaking Josh.

He's such a ham.

- He's like a figure skater.
- That's Josh?

Damn!

I love to skate.

Honestly, the first sport I
ever did was figure skating.

I was three years old.

Josh looks like Elton John right now.

It's beautiful.

Okay, Josh.

Get it. Groovy.

While the men are channeling
their inner dancing queens,

the women are feeling less than groovy.

- We're gonna put it on the table now?
- Yeah.

Just put the cloth on that table, and
then when she gets back, you can start

moving the tables with the cloth in there.

But that... gee, that...

that cancels out us "steaming" it.

No, it doesn't. Lay it on the table.

[Bleep], it's not that [Bleep] complicated.

- We're steaming tablecloths.
- Exactly.

Michelle, don't be wound
up so tight, girl, damn.

I'm not.

You talk about me.

You're like a [Bleep] chihuahua.

You're the first person to ever
call me a [Bleep] chihuahua.

You can just put the tables up,

but you... I don't want to sign...

What the [Bleep] is wrong with you?

Like, seriously? Like,
I don't sound like that.

If they want to make fun of me

'cause I'm the youngest and the smallest,

like, [Bleep] you guys.

See, Michelle?

I'm glad you figured out
how to move a table, Alison.

Oh, my ankles! Ahh!

Michelle!

Just do what you do, Alison. I
don't give a [Bleep] how you do it.

Oh! Oh, my God!

Oh, my God! Oh, my God!

Oh, [Bleep] me, man.

- Hell, yeah.
- Let's have some beer.

- Lunch right now.
- Yup, beer time.

- Whoo!
- Time to get my drink on.

Yup. All right.

All right, nice.

Awesome.

It's feeding time. Oh, yeah.

Dude, that is awesome, man.

I mean, this is just good
food, you know, it's beer food.

This is me... I mean, I'd rather have this

than a fancy-dancy dinner,
to be honest with you.

Look what the cat drug in, boys, huh?

Oh!

Hey, Chef James!

Chef James, out of the clear blue.

It can't get no better than this right now.

I told you guys that
you'd want to win this one.

I want you to win this one.

You guys are doing good. You're doing...

I'm real proud of you, real
proud of what you've done.

Thank you, Chef.

All your knowledge isn't
falling on deaf ears.

Yo, blue team, Chef James.

Yes.

Chef James, raw as hell. Cheers, gu.

Congrats on the win today, huh?

Thank you very much.

Three in a row, y'all. Three in a row.

After the men finished
their day with a toast,

both teams head to bed
early for the first time...

Good night, guys.

Determined to make the next dinner service

their absolute best.

Listen, fellas, tonight, nice,
smooth, clean service, yeah?

My head is in the game,
focused about dinner service.

I'm not letting nobody sink today.

Yo, stepping off to use the restroom, team.

Yes, sir, stepping off to the restroom.

Got you, baby.

_

We have to nail the blue team tonight.

They think they're hot [Bleep] now, right?

- Hell, yeah.
- Yeah, they do.

It's annoying.

Is Bret gonna start these, or...

I don't know what he's doing,
man, to be honest with you.

Where is he?

Bret?

Bret fell in the toilet.

Oh, yeah?

He's been in the bathroom for a long time.

Why?

I just heard "[Bleep]" from out there.

Ow! Why?

As the chefs prepare for dinner service,

Bret's bathroom break...

Has turned into something else.

Why?

I just heard "[Bleep]" from out there.

You okay?

Huh?

_

Medic?

I had a severe flare-up of my disc

that is already slipped,

which puts me in excruciating pain.

Hey, he needs a medic back here.

Bret does?

What, did he have a
problem in the bathroom?

I have slipped discs
and, ah, pinching nerves

and I just was taking a
[Bleep], and something happened.

Is he all right?

No, he's got a slipped disc or something,

- pinched nerve.
- Slipped disc? Holy [Bleep].

Tearing your back while
you're taking a [Bleep], like,

that's something you see in,
like... in, like, a horror movie.

I just hope he got to wipe.
That's my main concern.

Why does this [Bleep] happen?

Bret, he fights hard.

He's one of the best cooks on our team.

Watch your step.

Yeah, I gotta go left foot first.

- Go.
- Okay.

Take your time, do your thing,

and, you know, we're gonna
back you up regardless.

All right, good.

If you need anything, just holler.

- Yo, thank you, bro.
- No problem.

Yo, blue team, man, I'm sorry, y'all.

Hello, ladies.

Hi, Chef.

How are you?

Where's, uh... where's Bret?

Bret hurt his back today.

He what? Pulled his back out.

Uh, where is he?

He's upstairs, Chef.

Wow, um stay here two seconds. Let me go...

Yes, Chef.

Bret?

Chef, good afternoon, Chef.

How are you, buddy? I've been better.

Unfortunately, I have a slipped disc

pinching on my sciatic nerve.

Damn, Bret. Uh, I'm sorry.

I am so sorry.

I am sorry, to myself, to my team.

That's unquestionable. Here's the thing.

You've done bloody well, okay,
but I cannot let you continue.

Kitchens are busy places.

The last thing I want you doing
is severe damage to your back.

That's long term. That's not happening.

Yeah, yeah, I know.

Listen, your family are
gonna be incredibly proud,

but you, right now, you've
got to think of yourself

and not the blue team...

And not Hell's Kitchen, young man, okay?

- Thank you, my man. Take care of yourself.
- Chef, great meeting you.

- Take it easy, will you?
- It was a [Bleep] honor.

- Get better, okay?
- Thank you.

Thank you, Chef Ramsay, it was an honor.

- Take care, bud.
- I will take this to the grave.

You know, it's my life, it's my passion,

but I'm worried about the present

and the near future, you know?

At this point in time, this is the end.

I got a lot of support.

That's why I'm not gonna [Bleep]
stop doing what I'm doing here.

Ah, ladies, line up, please.

Yes, Chef.

Ah, I've just been
upstairs to see, um, Bret.

The sad news is, he will not be competing

in the competition any longer.

I definitely think Bret's
injury is a blessing in disguise.

At the end of the day, only one
person can win Hell's Kitchen,

so sucks to be you, Bret.

Tonight in Hell's Kitchen,
it is gastropub night.

We're changing up the menu.

You are the only one
tonight on your station.

No friends, no buddies. In
other words, nowhere to hide.

We'll also have two phenomenal chef tables,

one on the blue team, one on the red team.

In the blue kitchen, you've
seen him in popular movies.

Actor and comedian Fred
Willard is joining you.

- Awesome, very cool.
- That's awesome.

Ladies, on the chef
table in the red kitchen,

you'll be cooking for an actor

who rose to fame as America's favorite...

hmm, nerd.

Jaleel White?

You have Urkel in the
red team's chef table.

Awesome.

Cool.

"Did I do that?"

Get on your stations, let's go.

Yes, Chef.

Man.

Marino.

Yes, Chef?

Open Hell's Kitchen for gastropub night.

- Let's go.
- Thank you.

Once again, Hell's Kitchen
is filled with diners

eager for a good meal and a good time.

Bravo.

Tonight's dinner service will feature

Chef Ramsay's special gastropub menu,

which includes fish and
chips, kobe beef burgers,

and a tableside appetizer of
beer-steamed razor clams...

You're having your beer.

Don't drink it.

Okay?

Served by Meghan for the red team

and Milly for the blue.

Pour the sauce on top
of the clams, andfinito.

Let's go.

Let's go, boys. We got this.

All right, guys, rock
and roll. Let's do this.

Okay, blue team, table 20.

Two scallops, two risotto, two short ribs.

Yes, Chef.

Two minutes out on the
risotto, right, Josh?

- Two minutes.
- Two minutes.

Dropping scallops.

Bret's not here. We all
have to step our game up.

Okay, two scallops to the window, Josh.

You ready to walk? Josh?

Huh?

You... Josh, you ready
to walk two risottos?

Walking... walking the scallops.

No... hey, not yet! Get back there!

Randy, you need to chill out.
I'm not ready with that one.

Freakin' Josh. I mean, come on.

The scallops are in the window,
and he's still not ready.

He's got 30 seconds to get the
risotto, or we'll start again.

Yes, Chef.

While Josh and the blue
team are off to a bumpy start

on appetizers, over in the red kitchen...

On order, four covers, table
15, one special app tableside,

one mussels, two Caesar salad.

Yes, Chef.

Christine is hoping for a smoother
ride on the women's appetizers.

How long?

About two minutes, Chef, just
waiting for the mussels to open.

T, you have bread for my mussels?

- Yes.
- Awesome, thank you.

I want to get us off on a great start

and really, really push the apps hard.

Ready to walk? Ready to walk?

Yeah.

Coming now.

My head's in the game. I'm ready to go.

Right behind you, Michelle.
Right behind you, Michelle.

Thank you, Chef.

Christine...

Delicious, those mussels.

- Thank you, Chef.
- Let's go.

Christine seems in control,

and the red team is off to a strong start.

Yes, Chef.

Back in the blue kitchen...

Walking. Two risottos!

Josh has delivered on his risotto...

Beautifully cooked.

We're good, guys. I'm sorry.

And with appetizers now
moving briskly out to diners...

Go. Go, go, go, go.

_

It's really good.

The men move on to entrées.

Two fish and chips,
two New York strip, yes?

It's gonna be eight minutes
on the New York strip, Chef.

His fish is out.

I'm-I'm gonna need you to refire those.

I'm gonna be about eight minutes on my...

- eight minutes?
- Yes, Chef.

Hey. Hey, hey, hey, come here, you.

- Yes, Chef.
- Come here.Come here. Come here.

They're perfectly cooked.

, man.

Uh, I'm kind of kicking myself right now.

- When you're eight minutes behind...
- Yes.

And you're not saying anything to him,

and he's cooked all this perfectly...

Yes, Chef, I need to communicate
with Randy better, Chef.

You had better get organized.

Yes, Chef, understood.

useless.

While Randy and Adam start over
on the men's first entrées...

I fell behind for the first table.

Not happening again, dude.

In the red kitchen,

Christine tries to keep the momentum going.

On order, eight covers, table 30.

Two special app tableside,
two mussels, two Caesar salad,

two short rib. Entrée: Two chicken,

two New York strip, two lamb, two burger.

Yes, Chef.

Good, let's go.

Like, whoa.

Michelle, do I have two risottos?

No risotto.

Are you sure?

Yes.

Christine, when there's
several orders in play,

she becomes overwhelmed.

Chef, two minutes on mussels.

I need another mussel,
not two minutes on mussels.

No, how long on mussels? Talk to me.

I have to make one more. I'm sorry.

Christine, the stage
for hand-holding is over.

Christine, let's go.

It's coming, Chef. It's coming.

With now-shaky Christine falling behind...

I need to get a... another mussel on.

Over in the blue kitchen...

Two fish and chips, two
New York strip, how long?

We're coming up in a second.

Let's go.

Adam and Randy are still
trying to get on the same page.

You ready?

Two New York strips?

He's walking. Go.

Fish.

Now the fish and chips are [Bleep] burned.

Hey. Hey, all of you, come here.

Come here!

Damn.

What is going on?

Nothing, Chef. We're
gonna regroup right now.

We'll refry, Randy.

Me and Adam just, like, screwing
each other... it pisses me off.

If there's one thing that I grew up with,

- it was fish and chips, hey?
- Absolutely, Chef.

And it wasn't soggy [Bleep] like that.

Come here, you two.

- Come here, you two.
- We're on the same page now, Chef.

- Come here. Hey, you two, hey, hey,
- Can you get my steaks?

come here, you two.

Watch my steaks, please, and my chicken...

- Come here!
- Yes, Chef.

It's an hour into dinner service...

Hey.

And Randy and Adam's bad timing
on the fish and meat stations...

What is going on?

Nothing, Chef. We're
gonna regroup right now.

We'll refry, Randy.

Has derailed the blue team's progress.

Come here, you two.

- Come here, you two.
- We're on the same page now, Chef.

- Come here. Hey, you two, hey, hey,
- Can you get my steaks?

come here, you two.

Watch my steaks, please, and my chicken...

- Come here!
- Yes, Chef.

What the [Bleep] is going on?

You screwed it the first time round.

Absolutely.

- Now it's back over to you!
- Yes, Chef.

- Now it's back over to him!
- Yes, Chef.

- Now it's back over to you!
- Yes, Chef.

And I don't know if you know,
but we're not going anywhere!

Absolutely, Chef.

- W-we'll bring it
back. - Three minutes.

- We'll get our fish and chips.
- Yes, Chef.

As the men work to
coordinate their timing...

How long?

- How long, one minute?
- How much time do you need?

Two minutes on the first order.

- Two minutes?
- Two minutes, okay.

Randy and Adam's communication...

Breathe, recover!

Is about to be put to the
test now that the V.I.P. diners

are about to be seated
at the chefs' tables.

This is very nice.

Black people been working all our lives

to eat in the main dining
room, and here we are,

back in the kitchen.

- Hello, my friend.
- Oh, it's a pleasure.

It's my pleasure. Good to see you, bud.

Thank you. Mike... Mike.

How are you? Welcome. Good to see you.

Please take a seat.

While the celebrity diners settle in,

ready for a little V.I.P. treatment...

I feel like... honestly,
I want that burger now, dog.

In the red kitchen...

Alison, walking with burgers?

Walking with burgers, slicing lamb.

Okay.

All eyes are on Alison on the meat station

to deliver on entrées.

Lamb, please.

Here, pass these over, Michelle.

Okay.

Let's go.

That lamb was undercooked.

Yeah, bring it down, bring
it down, bring it down.

I wanted to give it back to Alison,

but Chef Ramsay's like,
"no, give it to me."

Uh, Michelle?

- Yes, Chef?
- Come here.

Oh, my gosh.

Yeah, T, come here.

Are you [Bleep] kidding me?
Gonna make all of us look bad.

You handed that to Michelle.

What should you have
said, being the youngest?

I should have said, "it's raw," Chef.

- Yeah.
- That was [Bleep] up.

Yes, Alison gave it to
me to pass off the blame.

That's raw, that's raw, that's raw.

Ray Charles could see this lamb was raw.

So you under cook it and pass it
to the youngest in the kitchen?

No, Chef.

- Get it back in the oven!
- Yes, Chef.

What the [Bleep] am I thinking?

Okay, ready, two lamb. Chef, right behind.

Right, Alison...

That's the lamb perfectly cooked.

Yes, Chef.

All right, cool. Let's
get back. Let's do it.

- We're good. We're good.
- We're good.

With Alison's speedy
recovery on the lamb...

Let's go.

Entrées are now leaving the red kitchen

at an appropriate pace...

Really good.

While over in the blue kitchen...

30 seconds. 30 seconds on the fish.

Randy is still struggling
to get out the refire

on his fish and chips.

Let me get in here with you.
Let me get in here with you.

I got it. I got it. They're...
I can't hurry up the fryer.

No, you don't got it, obviously.

- Randy, you got this, baby!
- I know.

You've been to [Bleep] war!

How long for two fish and chips?

30 seconds.

Let's go. We got to finish this table.

Two fish, walking now.

New Yorks, there you go, Chef.

Fish, two orders, walking to the pass.

Send that, please, James.

With Randy coming through on fish,

entrées are making their way out to diners

anxious to try the gastropub specials.

_

_

Really? Yeah.

Meanwhile...

Chef table.

Back in the red kitchen...

Okay, here we go. Whoa,
whoa, whoa, whoa, whoa.

The chef's table has
been served their entrées,

two minutes out on burgers, please.

And Michelle is eager
to keep everything moving

in a positive direction.

I'm walking with the garnish right now.

Fries will be up in a minute, yeah?

I feel like the garnish
station's perfect for me.

I know I can do it,

and I kind of want to
show off a little bit.

Like, I want everyone to know

that I am a leader in this kitchen.

Right now, you're giving me one chicken

going with two burgers and a fish.

After that, it's two of everything.

It's two of everything, guys.

- Heard!
- Okay, heard.

Heard, heard, heard.

I'm glad that Meghan's in the dining room,

because it's my time to shine.

I'm gonna make sure everyone knows

that we do not need Meghan
in the kitchen to succeed.

Come on, guys, pick it up!

I need a good solid six minutes, please.

We need to sell this food!

Hey, I can't sell this
without selling these bur...

- these French fries, right?
- What?

I gotta put French fries down for this,

and you got fish all in the fryer.

Two of everything, guys!

While Michelle continues to bark out orders

in the red kitchen...

This is, like, the tenth time I've said it.

Back in the blue kitchen...

Okay.

Chef Ramsay wants the blue team

to pay special attention to the...

Chef's table, entrée: One
fish and chips, two lamb.

Yes, Chef!

Let's speed it the [Bleep] up!
Let's get this one for Bret!

Josh, at times, can get so riled up

and so crazy in the kitchen

that you don't know what
direction he's going in.

Walking with two lamb.

Hey, blue team, all of you, come here.

What's wrong with that lamb?

That lamb's medium, Chef.

And look at our guests.

- Yes, Chef.
- No, no, look at...

take a look at our guests.

Yes, Chef.

- And they deserve that?
- No, Chef.

Uh, I'm normally on point with lamb.

Of all the times to
have an overcooked lamb.

I'm not accepting that.

Absolutely, Chef.

I'm gonna blame him, I'm gonna blame him,

'cause they're standing
1 meter away from you,

right opposite you, and
they're watching you go down.

Absolutely, Chef.

Ooh, I gotta tighten my...
I gotta tighten it up.

I gotta tighten this ship.

You got any other lamb that can go?

- Yes, I have lamb ready to go.
- Okay.

I'm ready with fish and chips. Walking it.

Uh, give me another 30 seconds.

Give me another minute.
Give me another minute.

- He needs another minute!
- Another minute on lamb, please.

Hey, Randy, get back.
He needs another minute.

Just get back.

- You just told me to walk.
- It's okay.

The meat was not coinciding
with the deep-fried foods.

It wasn't.

You long until we can walk?

Lamb coming up right now.

You have to...

Walking it.

Fish and chips.

Walking with lamb now.

It's nearly two hours
into dinner service...

How long until we can walk?

Lamb coming up right now.

Walking it.

And the fish station helmed by Randy...

Fish and chips.

And the meat station run by Adam...

Walking with lamb now.

Have been out of sync all night.

What the [Bleep] is this?

Hey, look at that, raw lamb.

Chef, I'll shoot it back in.

From overcooked lamb to raw lamb.

Why and how is this happening right now?

This is the worst bit for me.
Just look at the fish and chips.

Just touch that. Touch... touch that.

Yeah, touch.

That was the straw, I guess,
that broke the camel's back.

Come here, all of you.

Ladies, come here.

This has been the worst performance

the blue team have ever
cooked in this competition.

I'd like the red team to
take over the blue team.

I'd like the blue team to
[Bleep] off out of here.

Yes, Chef.

Now!

And, young man, every table, you [Bleep].

You watched it go down. You
wouldn't even talk to them.

Every table was a struggle. Get out.

You and Randy didn't talk at all.

I was trying to communicate.

Not to each other.

I was trying to communicate.

I could talk to Randy the entire time,

I could talk to Adam the entire time,

but when I tell you guys
to talk, you have to talk.

I hate to point a finger,
of course, but there was

a lack of communication
between Randy and Adam.

That was out of character
today. That was...

You guys didn't know what
was on the chef's table.

You needed to look at
each other in the face

and say, "I got fish and
chips, and you have the lamb."

It's got to be timed... deep-fried food,

when they come up, they got to go.

If they sit, it ain't gonna be good.

One fish and chips, two lamb.

Chef's table, yes?

Yes, heard.

Let's go, come on.

Chef, 30 seconds on fries, please.

Right behind you.

Fish and chips to the pass.

Service, please.

- Oh, my goodness.
- Look at this.

Oh, this looks...

With the men out of the
kitchen, the women deliver food

to a grateful Fred Willard and his guests.

Oh, very good.

And now...

Keep it going, ladies.

Yes, Chef.

They are racing to complete

the rest of the blue team's tickets.

Working on lamb garnish.

Three minutes on burgers.

It was so sweet, going into the blue team's

nasty-ass kitchen...

Burgers to the pass.

And finishing their
dinner service for them.

I got through it. I got through it.

Damn, damn, damn, damn, damn.

I don't even know what to say.

It's plain and simple... it was
a breakdown of communication,

and it was... right from the get-go,

we tried to get back from
it, and we just couldn't...

we couldn't get on that same page.

Communication is the only
way we will ever win again.

Josh, Chef Ramsay wasn't
happy with you either.

For what? For... what was it?

I just heard him yelling at you.

Relax.

What'd you say?

I said relax.

I don't know who Josh thinks he is.

I don't know what planet
he's living on, but...

Josh planet, obviously.

After today, one of us is going home,

'cause that was just an epic breakdown.

Every deliberation we ever had,

we go off whatever happened
that dinner service.

Adam, you [Bleep] up on meat.
Randy, you [Bleep] up on fish.

Y'all two the ones that going up.

So it's a unanimous decision?

I need a minute.

Honestly, Josh was all over the place,

and it caught Randy off
guard a couple times.

Randy was trying to cook,
and he's yelling at Randy

to step off and foc... it was...

Josh gets frantic and frazzled,

and tonight, he was kind
of all over the place.

Josh keeps saying he's a leader,

but the blue team went down in flames.

He should go up for elimination.

Anybody else disagree?

No, I agree.

Josh was part of the problem.

After one of their best services last time,

tonight, the blue team
had one of their worst,

and they had to nominate
two chefs for elimination.

Nick, blue team's first nominee and why?

Our first nominee, Chef, is Randy.

When it came down to fish and chips,

something that should be
really simple seemed impossible.

Second nominee and why?

Our second nominee, Chef, is...

Adam.

Adam was on the meat station,

and it just was mistake
after mistake after mistake.

Randy, Adam, step forward.

Do you know what? As I
look at the two of you,

there's someone else I'm
desperate to hear from.

Josh.

Move your ass.

Why do you think you should
stay in Hell's Kitchen?

Chef, I believe I am one of the best chefs

in the blue kitchen.

I try to be vocal. I try to
be the leader of the team.

I'm trying to yell to
fish and meat to talk.

I didn't notice how terrible
that... the meat was tonight.

You didn't notice,

when you're standing side by side,

like [Bleep] siamese twins.

Adam.

Disaster.

Absolutely, Chef.

Why do you think you should
stay in Hell's Kitchen?

Today was a fluke, Chef. It
was just an epic meltdown.

I have not peaked. I know
have more to prove to you

and more to prove to myself, Chef.

Mistake after mistake was a fluke.

Randy.

Fish and chips, burgers.
I can't go any lower.

Pretty easy, Chef. You're right.

Why do you think you should
stay in Hell's Kitchen?

Got a lot of discipline. I want to be here.

I want to learn... I try to
learn more than anybody else.

I got a lot of room to grow.

I'm running out of time.

The person leaving Hell's Kitchen is...

Adam.

Your time is done. Give
me your jacket, please.

Young man, you sank the kitchen,

and the biggest disappointment is

that you were not bouncing back.

Thank you for the opportunity.
It's been an honor.

Tonight definitely was
my opportunity to step up.

That meat station was the place to be.

I wanted to bang it out of the park,

but it was a disaster of epic proportions.

It was just one of those
things where you get caught

in that quicksand and
you can't get back out.

You know, I think Chef
Ramsay expected more of me.

I expected more of myself.

Unfortunately, this is where I ended up.

When you make a mistake,
you have to bounce back.

Your future in Hell's
Kitchen depends on it.

Get out of here, guys.

We got rid of two strong competitors.

There's only four of us left.

I'm the best chef in this building.

It's time for me to step it up, right now.

It was really a disaster tonight.

I can't afford to be making
stupid mistakes like that.

We're getting close, and
people are going home.

There's no room for error.

I get it, Chef Ramsay's
looking for perfection,

and I did not give it to him.

And I know that he believes in me.

I have an opportunity to
shine, and I just have to do it.

Bret's competition may have
ended in the bathroom today,

but it was Adam's failure
on the meat station

that flushed his dream down the toilet.

Next time on Hell's Kitchen...

Does Chef Ramsay suspect
treachery among the ranks...

I want to talk to each of you
one-on-one in my office tonight.

I'm definitely freaking out.

And launch an investigation?

Sit down, please.

I don't know what to expect,
but my heart is pounding.

Will some shocking truth cause
the chefs to turn on each other?

They look familiar? Like, [Bleep] off.

I am literally gonna
have a mental breakdown.

And Chef Ramsay reveals
something so shocking...

Oh, [Bleep].

That some chefs...

I'm gonna die.

May want to leave Hell's Kitchen.

You can run, you can hide...

Sayonara, bitches. I'm out.

But there's no escaping.

Next time on a terrifying episode...

[Bleep]! Oh, my God.

... Of Hell's Kitchen.

Sync & corrections by PetaG
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