Original subtitles

Previously on "Hell's Kitchen...

Whoo!

The chefs went sliding for ingredients

for their sliders.

Get the red onion!

Why did you add coconut milk?

During the cook, Nadia was feeling the heat...

Oh, hell.

But still managed to impress

guest judge Paul Wahlberg.

Fantastic.

Well done.

Thank you.

I needed that so bad.

But it was Valentin's bison slider...

The last one just blew me away.

That secured the win for the Blue Team.

I'm definitely the top chef here.

During dinner service...

Young lady, stop what you're doing.

The Red Team got off to a rocky start,

as Jeyda struggled cooking scallops.

They're overcooked, Chef.

They're rubber.

But Mya and Nadia excelled on the meat station...

- Beautifully cooked. - Thank you, Chef.

- That's how I want it now. You raised the bar.

Do not go backwards. - Yes, Chef.

And led the Red Team to their first

completed dinner service.

In the Blue Kitchen...

Diego, hold off on scallops.

Just touch them.

Diego's overcooked scallops.

- Who cooked them? - I did, Chef.

Come on.

Miguel's struggle on garnish...

- It's burnt. You gotta redo it.

Redo it. - Come on, Miguel.

And a raw pork chop from Aiden...

It's not even cooked..

Brought an early end to the

Blue Team's service.

- I'm not laughing. - Yes, Chef.

Get out!

When it came time to send someone home,

the Blue Team nominated...

- Miguel, Chef. - -and...

Diego, Chef.

In the end, Chef Ramsay sent...

- Diego... - -home...

please give me your jacket and leave Hell's Kitchen.

Ending his dream of becoming head chef

at Hell's Kitchen Foxwoods Resort Casino

in Mashantucket, Connecticut.

And now the continuation of "Hell's Kitchen."

Get out of here.

Yes, Chef.

I'm very grateful and very, very relieved

that I did not get sent home tonight.

I feel like I'm only going to get

more confident in this kitchen the further I make it.

I was just gonna ask if you were born in Haiti.

Yeah, yeah, yeah, so I was born in Haiti.

I was adopted when I was five years old.

If you don't mind me asking, why did...

why did your mom give you up?

My mom used to be a housemaid.

And so while she was at work,

would watch, like, me and my brothers and sisters.

She didn't like having to watch us every day.

She hated us.

And then one day, she burned my entire leg, so...

Holy.

And then because of that, I ended up running away

with one of my older siblings.

And so we were living in the streets for, like, probably,

like, a year and a half.

And then I was in an orphanage from like 3 1/2 to 5.

And then I got adopted from my mom from here.

That's crazy.

So that's why I'm so freaking passionate, bro.

Because it's just like... - 100%.

I'm not gonna give up this opportunity.

All the chances of you getting here, man.

Exactly.

So it's like, man, I'm gonna fight...

I'm gonna fight till I scratch and die.

Good morning.

Good morning, Chef.

Let's go.

I see HKU.

There's initials, and then a U.

And I'm like, that's probably a university,

because I don't know, I'm smart.

Chefs, when someone decides to become a chef,

you can go to culinary school.

Number 2, you can work in the job under great mentors.

Mike, culinary school?

Culinary school, Johnson & Wales, Providence.

Probably the best experience of my life.

And I loved every minute of it. - Great.

Kylie?

I went to the Culinary Institute of America

in Hyde Park, New York. - Wow, CIA.

- CIA. - That's the big league.

It was spectacular.

I learned from a lot of amazing chefs, Chef

Thomas Keller and all of them.

Wow.

And I got a lot of insight from them as well.

- Love that. Sandra?

- Yes, Chef. I went to culinary school.

I went to Johnson & Wales University for two years.

Best experience of my life.

I learned everything I know there.

Love that.

The one thing about culinary school

is that you don't get the traditional rah-rah experience

like American universities.

Oh, my god.

Hey, hey, hey!

They did not have that at culinary school at all.

No cheerleading.

There's people up there.

Along with that incredible school spirit,

there's also an activity unique to American universities.

Whoa!

Yes!

Marino!

Oh, my god.

- That's awesome. - Those shoulder pads.

That suits him well, Chef.

Marino, boom, right through this banner.

It brought me right back to high school.

I did the same thing.

Honestly, Marino looked pretty good

busting through that banner.

I wouldn't want to see him on the other side of the ball.

I think you've had a little bit too much spirit last night.

Yep, absolutely.

A little grappa.

The other college pastime I was referring to is beer pong.

Come on.

You guys have played beer pong, right?

- Oh, yeah. - Yes, Chef.

Yes, Chef.

Georgiana, you don't play beer pong?

- Oh, I do. - You do?

Oh, she does.

OK, good.

But not with beer.

With that... - Yeah!

- Straight liquor. - Oh.

- I love that, the spirits. - That straight liquor pong.

Just give me tequila and we'll be happy.

Red Team, Blue Team, everybody

ready to play beer pong?

Yes, Chef.

Good.

In today's beer pong challenge...

Ooh.

A member from one team

will choose a chef from the opposing team

they want to do battle with.

- Georgiana? - Jonny G.

Jonny G.

I can take him down.

I love it.

That chef will select which protein

they want to cook with...

Hanger steak, Chef.

And shoot a ball into the cup of alcohol

they want to pair with that protein.

Jonny G, what are you aiming for?

Rum, Chef.

Rum.

I played basketball.

I'm gonna be like Kobe.

Whoa!

Hanger steak and rum is gone.

Both chefs will cook the same pairing

and be judged head-to-head.

Georgiana, are you comfortable with that?

Oh, absolutely.

Next up, Mike calls out...

- Sandra, Chef. - Wow.

Why?

She went to JWU Providence just like me.

Love that.

Sandra, how does that make you feel?

I was in his lacrosse house, apparently

in college, playing pong, so...

OK.

I did not go to a traditional university,

but I've played quite a bit of beer pong.

My aim is pretty good.

Pork chop and sherry.

Here we go.

Oh.

- Oh! - Missed.

We'll go again.

Oh!

Oh, my god.

Come on, third time lucky.

Oh!

Bourbon. OK.

That's not bad, though.

Bourbon is good.

Joy chose to cook against Dylan, who is

combining strip steak with...

- Brandy, Chef. - Love that.

Smart choice. Here we go.

- Bang, bang. - Oh!

- Stout. - Oh, that's not bad.

I'll take stout.

After Valentin called out Mya, they'll both

be cooking lamb and...

Easy.

Sherry.

Yeah!

Next, Chef Ramsay calls on...

Jeyda.

Who chooses...

Miguel.

Who is trying to pair up...

Cod and tequila.

What?

- Holy smoke. - Airball.

There's a draft.

There's a draft.

- That's the wind. - Come on.

- Go in there. - Whoo!

Good with that?

Yeah.

Aiden and Kylie will face off with...

- Prawn with sake. - You've got this.

Come on.

Yes!

Well done.

With two balls left, it's Haley versus...

Miles.

Who will cook with duck and...

Whiskey.

Yay.

- What do you think about that? - Let's do it.

- Great job. - Yep, let's do it.

Let's do it. - Well done. Let's go.

For the final pairing, Nadia and Gabe will

combine chicken breast with...

- There you go. - Yeah!

- One shot, one kill. - Let's go.

That's good. Well done.

You did it.

I would just like for us to win challenges.

Like, it pisses me off that we lost every time.

So I was like, we have to win this.

Your 45 minutes start now.

Let's go, guys. Get in the kitchen.

Let's go.

All of your ingredients are set up in the back as well.

- Thank you, Chef. - Thank you, Chef.

- You using all those? - No, no.

I'm trying to get at the cherries.

Oh, the cherries.

If you don't use them all, let me know.

Does anyone see a leek?

Oh, right here.

Thank you.

Tell me your dish as it would be on the menu.

So I am making a grilled hanger steak with a roasted

pepper rum-infused glaze, a sos pwa,

which is black beans and coconut milk,

almost like a purée. - Sounds sexy though.

- It does. - Very on brand for you.

- Yeah, yeah, yeah. - Cool.

Mmm, mmm, mmm, mmm.

I'm pretty confident with my coffee-rubbed hanger steak.

There is no way Jonny's dish is gonna be better than mine.

I know I'm gonna beat him.

We need to win this, guys.

- You just put the flour in. - Yeah.

And then you slowly add the egg yolk.

I'm trying to make pappardelle and a vodka sauce.

I'm nervous to make fresh pasta in 45 minutes.

It's gonna take a long time.

Ooh.

That needs to stick together.

So that is gone.

Start... start over.

Bro.

I'd never do it in the Robot Coupe.

All right, bro, you gotta completely pivot.

I ditched the Robot Coupe, threw a cup of flour

right on the cutting board, egg yolks, mix that up.

Salt, make sure you season that bitch.

Yeah, I got it, I got it.

OK, perfect.

I'm thinking like, I'm about to up

all of our points right now.

Ooh, fresh pasta, girl.

Ballsy, I know.

Tell me your dish.

My dish is gonna be a potato-crusted cod and a lemon

tequila glaze on top.

That's a smart way to use it.

I want to win this challenge to prove that, hey, I'm

still useful to the Blue Team, and most importantly,

Chef Ramsay.

Beautiful.

26 minutes.

All right, Jeyda, what you making?

I'm doing a light orange zest cream sauce for my codfish.

I've never cooked with tequila before.

I know I'm not the most experienced,

but I have that eagerness to learn.

Once you start believing in yourself,

everything else will follow.

Should it cook longer?

- Uh, no. - No?

OK.

I don't think so.

Can you look at my steak real quick, see if it looks good?

Look at it. Does it look good?

Good? - More.

- More? - A little more, right?

- You think a little more? - Right?

Maybe oven it, dude. - Oven?

Oven? - It's raw.

I'm trusting it.

My hanger steak is sexy.

It looks beautiful.

I'm feeling great. - Did it rest long enough?

We're good?

Slice at the last minute.

But I see a lot of you slicing already.

You like Old Fashioned, Chef?

Yeah, I like to party.

As soon as I heard pork chops and bourbon, boom,

Old Fashioned pops into my mind.

Not old-fashioned time away, whatever,

the Old Fashioned, the drink.

I used the bourbon in my old fashioned sauce

and then added my cinnamon.

I'm confident.

I'm confident.

Eight minutes to go.

Sauce burning.

There's a sauce burning.

- Sauce burning! - Sauce burning, sauce burning.

Sauce burning!

- Guys, have his back. - Watch this.

Is this yours over here? - Yes.

Are you kidding me?

Six and a half minutes.

Let's go.

Sauce burning.

There's a sauce burning.

- Sauce burning! - Sauce burning, sauce burning.

Sauce burning!

- Guys, have his back. - Watch this.

Is this yours over here?

Yes.

I look over, my pan is burning.

Mike, that was your sauce?

Yeah.

I have to restart. This sucks.

Come on, Mike, get it together.

We got to get that going.

- Two minutes. Let's go.

Where's your pasta?

It's in the water, Chef.

This pasta is running me late.

If it's raw, like, I'm gonna lose my mind.

30 seconds to go.

Come on, Nadia.

Remember your acid, your finishing acid.

20 seconds to go.

All right, get it up, get it up, get it up, get it up.

- Behind, behind. - Come on, ladies.

Right behind you.

5, 4...

Walk, walk, walk, walk.

3, 2, 1, and well done.

Right.

Here we go.

Let's start with the chicken and vodka.

Let's go.

Come on, Gabe.

Gabe and Nadia.

Nadia, bring it.

Oh, I'm so nervous.

I took a complete risk.

If I don't get a point, I would just be so sad.

Nadia, please, describe your dish.

I did a seared chicken breast with a classic vodka sauce

and then pappardelle, freshly made.

Nadia, wow.

I love the fresh pasta.

Delicious. Great job.

Thank you, Chef.

Gabe, describe your dish, please.

Today, Chef, I prepared for you

a vodka Szechuan chicken, tempura sweet potatoes,

and shimeji mushroom.

For my tempura batter, I use vodka to air it up.

- Brilliant tasting. Cooked beautifully.

Thank you, Chef.

Pretty good for that batter, crisp, light.

Well done.

Tough on this one.

The point goes to Gabe.

- Thank you, Chef. - Yeah, Gabe.

And Nadia.

Well done.

Great job, Nadia.

That's right.

Oh, thank god.

We gotta win this.

Like, that reward is for the girls.

Let's go, Nadia!

After a strong start for both teams,

Aiden hopes to give his team the edge in the battle of...

Soba cream noodle.

I first started by searing my prawns

and then tossed the soba with the sake,

and then finished it all with a homemade chili oil.

Oh, man.

My soba noodles was banging.

I'm feeling good and confident in my dish.

- A smart move with the sake. Flavor's there.

Thank you, Chef.

I do have an issue.

Taste those noodles.

They're mush, absolute mush.

What a shame.

Kylie, describe the dish, please.

So today I made for you a prawn that I marinated in sake.

I cooked rice noodles in some coconut milk.

And then I did a bok choy with a brown butter miso.

Smart move with the tenderization with the sake.

The point goes to Kylie. - Thank you, Chef.

Congratulations.

Yes.

Let's go, Kylie.

I don't agree with Chef Ramsay.

I truly think that my dish was better and side by side,

might have had more flavor

With the Red Team taking

an early lead, Dylan hopes to even

the score in the battle of...

The strip and the stout.

With his...

Parsnip confit cake, grilled New York strip.

Strip cooked beautifully.

Thank you, Chef.

Great caramelization.

Joy, describe the dish, please.

Coffee-rubbed strip steak with red potato purée.

And then I made a reduction sauce with the stout...

- Mm-hmm. - And balsamic.

Yeah, the strip looks beautiful.

Tell me about the potatoes. - Yes, Chef.

It's red potato.

So there's a little bit of a different texture there.

And I riced it.

The potatoes need to be cooked properly.

You can taste how grainy they were.

Joy, what a shame.

- Dylan, congratulations. - Thank you, Chef.

- Well done. - Thank you, Chef.

That feels amazing.

Chef Ramsay's compliments really

shows that I'm really capable of pulling off some

badass dishes.

With the score tied, Valentin

hopes to keep the Blue Team's momentum going with his...

Cherry reduction sauce and the lamb loin.

The lamb loin is cooked beautifully.

Versus Mya's...

Marinated lamb loin.

The sauce is sherry cream.

Smart inclusion of the sherry.

That's cooked beautifully.

Great job.

The point goes to both of you. Well done.

- Thank you, Chef. - Thank you, Chef.

- Wow. - Good stuff, good stuff.

Next up, in the battle

of duck breast and whiskey...

Come on, Haley.

Miles hopes to get his

team back in front with his...

Duck pan-seared with whiskey butter.

That skin is crispy.

All right, great job. - Thank you, Chef.

- Well done. - -against Haley's...

Pan-seared duck breast with a whiskey-infused hoisin glaze.

The cook of the duck is exceptional.

Thank you, Chef.

With the point going to...

Miles.

And Haley.

Congratulations. - Oh, my god!

Whoo!

Jeyda looks to break the tie in the battle

of cod and tequila with her...

Pan-seared codfish.

I used the tequila in the orange zest sauce.

The cod is cooked beautifully.

- Thank you, Chef. - I love the sauce.

Thank you, Chef.

Very good indeed.

Miguel counters with...

Cod Veracruz.

Crusted the cod with potato slices.

I don't think it needs all that tomato, if I'm honest,

but the actual cod and the alcohol combination

is delicious.

And the point goes to...

- Both of you. Well done.

- Thank you, Chef. Good job.

Good job.

With the score tied, Sandra

hopes to put the Red Team in the lead in the battle of...

Pork chop and bourbon.

Sandra, describe the dish, please.

Pork chop with bourbon at the bottom of the pan.

And the vinaigrette for the salad

is a reduced bourbon red wine vinaigrette.

I love what you did with the bourbon.

- Thank you, Chef. - Delicious.

Mike, describe that, please.

I have a grilled and then roasted pork chop.

And the sauce is a take on the drink the Old Fashioned.

It's basically a glaze with the bourbon, a little cinnamon,

some orange zest.

Mike, delicious.

Here we go.

The point is going to go to both of you.

Well done. - Thank you, Chef.

- Thank you, Chef. - Really good job.

With the teams still deadlocked

heading into the final dish, it all comes down to...

- Hanger and rum. - Whoo!

- Let's go, baby. Let's go. - Jonny G.

- Let's go, Jonny! Come on, Jonny.

And Georgiana.

Let's go, Georgie.

Present the dish, please.

Coffee-rubbed hanger steak.

I got a sweet potato purée that I added a little bit of rum in.

I did a reduction of cherry and rum.

I thought it was gonna be too sweet, but it's not.

Mmm.

Jonny G, slide that forward.

Let's go.

I have for you a black bean sauce.

It's called sos pwa, which is a Haitian dish.

And then a grilled hanger steak with a red pepper gastrique.

Beautifully seasoned.

Jonny G, you have really sort of hit

all those notes, the flavor.

Georgiana, you have done exactly the same.

But there is a difference.

Georgiana, congratulations.

Yes!

Jonny G, unfortunately, this is undercooked.

Hey, can you look at my steak real quick,

see if it looks good? - Maybe oven it, dude.

- Oven? - It's raw.

I'm trusting it.

Georgiana, great job, well done.

- Thank you, Chef. Good job.

Good job, Georgie.

Georgie!

I brought up raw meat.

Stupid.

I've cooked hanger steak 1,000 times.

I'm pissed.

Ladies, for your incredible overnight reward...

Whoo!

I have reserved your very own private beach.

Oh, what the hell?

All of you are gonna relax like royalty at Water's Edge

Resort and Spa.

White sand as far as the eye can see.

Sayonara, boys.

We're gonna be sipping piña coladas on the beach.

Oh, that's so fun.

All right, Blue Team, listen carefully.

I've got over 200 pounds of shrimp that needs deveining.

That's going tableside tomorrow night.

Flambe here in Hell's Kitchen.

Yes, Chef.

Mike.

Yes, Chef.

Will you be joining the ladies

on their own private beach, or stick with the men

in your own private hell?

I'm gonna stick it out in hell, Chef.

I think it's important early on with your team, if you lose,

you lose together.

Admirable.

Ladies, get sunscreen and get yourselves out of here.

Well done. Enjoy.

Thank you, Chef.

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

Let's go.

That's on me, boys.

It's all good, man.

Damn.

It's like the worst punishment.

Oh, my god, girls.

Wow.

This is so cool.

The breeze, the ocean.

I'm loving it.

I am stoked to be going to the beach.

I'm an adrenaline seeker.

Growing up as a kid, my dad used

to be a professional downhill mountain bike racer.

So I kind of just followed my dad's footsteps.

Adrenaline is literally through my blood.

If I see a tall roller coaster, sign me the up.

I'm standing in that two-hour-long line.

Yes!

Mya is honestly one of my closest friends

in Hell's Kitchen right now.

Let's go.

Put your little high waters up. Let's go.

I'm ready, baby.

We started from day one, and we just kind of clicked.

Let's hold hands.

They're like on their own little honeymoon.

Aw!

Guys, if it's easier, too, when you get the vein out,

use your finger rather than pulling with the stick.

Stick you can't really get it every time.

Oh, we're all going to Mya's wedding, guys.

Yeah.

She's getting catered Olive Garden, bro.

Hey, I'm getting Olive Garden.

Sick, sick, sick.

For how many people do you have on your invitation list

right now? - 350, brother.

What?

You guys know 350 people, bro?

She's Hispanic, I'm Hispanic.

How do you even know that many people?

You have to feed 350 people, bro.

The venue only holds 320.

What?

Then what the heck are y'all doing?

What kind of venue?

Where are you at, like an auditorium?

It's like... it's like a plantation home.

That's what they described it as.

- What the? What?

Hey, hold it. - No, no, no, no.

Next subject. Next subject.

- Hold on. - Drop it.

- No, no, no. We're good, we're good.

Thank you, bro. - What did you say?

I'm happy for you, brother, but thank you.

- Y'all are weird, man. - You're weird.

You're the one having a wedding on a plantation.

Yeah, well...

So paint us a picture.

What does it look like there?

- The place? - A lot of cotton?

A lot of cotton.

So it's like... it's like this really, like, it's a two-story

white house, pretty much.

To more rewards and wins.

Yes!

I've never had raw oyster.

How do y'all, like, eat it?

Let's all do it together for Jeyda's first oyster.

- Not bad. - Mm-mm.

- I'll do it again. I got another one.

Yeah!

We had an amazing day today.

As long as we communicate, we're gonna win.

We're gonna go to the end.

And then once we get to the end,

we're obviously gonna, you know, figure it out.

Battle it out between all of us.

It's gonna be hard to beat me.

I'm just gonna say that.

- Oh. - OK, OK.

All right.

Oh my god, bro.

We're still not over your wedding, bro.

Can we talk about that?

It's the craziest thing I've ever...

I was told...

I'm never gonna let that go.

I want y'all to be invited, but it doesn't seem

like y'all want to go anymore. - Hell no.

- You gonna put me to work. - Hell no.

No.

You're gonna put me to work.

Dude.

You're twisting my words, guys.

I promise you, that's exactly how that happened, cuz.

He said plantation and did this.

No.

Yes, you did.

Come on.

You did not look at him, him, him, or him.

You looked at him in us. You said plantation.

- Bro, why was it only us? - Lies.

Bro, for real.

You know, we're all young.

We're joking around.

We're keeping everything lighthearted.

And that's what I thought things were.

He knows it's no plantation.

It's in Houston. - I know, but...

It's in, like, South Houston.

It's the fact that he kept going with it, bro.

I'm sorry if it came off bad.

I mean, how do you not think that came off bad, bro?

My apologies.

With a bit of a crack in the Blue Team's

camaraderie, the Red Team returns

from their private beach getaway

more united than ever.

Let's go, ladies.

Here we go.

Let's start strong.

But now, both teams are

totally focused on performing well in tonight's service.

OK, Georgie.

Yes?

Haley's leading apps.

She's got scallops and lobster.

I feel pretty confident going into dinner service,

because we are on the same page.

I am leading entrées.

So you're talking to me...

Yes.

OK, for entrées.

- Yes, baby. - Marino.

- Sí, Chef? - Open Hell's Kitchen please.

Let's go. - Subito.

Big night.

Tonight as the celebration

of "Hell's Kitchen's" 25th season continues,

the restaurant is filling up with diners doing

some celebrating of their own.

Happy anniversary, and thank you for coming.

- Yes. - Thank you so much.

Both kitchens will be cooking

Chef Ramsay's signature menu...

I'm gonna order the beef Wellington.

As well as a tableside

flambé of prawn appetizer...

And voilà.

Prepared by Valentin

from the Blue Kitchen...

I am Argentinean Italian, so I grew up with my nonna

all the time cooking.

And Sandra from the Red Kitchen.

- Where are you guys from? - Queens.

I'm from the Bronx.

This really is a small world.

Oh, my god.

Right, ladies, here we go.

Yes, Chef.

There's six covers, two Carbonara,

two risotto, two scallops. - Heard, Chef.

Yes, Chef.

You got lobster in for riso?

Dropping lobster.

Fish is a hard station, one of the hardest.

A lot of things could go wrong on fish.

How are we feeling about these scallops?

But I'm feeling good about Haley.

- I have my scallops. They're ready.

Scallops are ready.

Walk scallops. Walk scallops.

Walking scallops, walking scallops.

Ladies, come here.

All of you, come here.

- Quick. You've got the risotto.

Beautifully done. - Thank you, Chef.

- Carbonara, beautifully done. - Thank you, Chef.

But where's the two scallops?

Heard, Chef.

Yeah, I know you heard, but where are they?

- They're coming, Chef. - Sake.

Come on then, let's go!

Yes, Chef!

I don't want to look like a idiot, dude.

Sucks.

Here we go.

First ticket in, guys.

Four covers, table 11, two risotto, two scallops.

- Yes, Chef! - Heard?

- Heard, Chef! - Let's go.

- Look, look, look. A little more?

- Yeah, more. - More?

Yeah, keep going.

Keep going, Chef.

I feel kind of nervous working on fish with Jonny G.

Just because he doesn't feel fully confident

in the station.

- You think that's good? - More, more, more, more.

- More? - Yeah.

Let me know when you walkin' that riso.

One out on scallop.

Bring those scallops up with the lobster tails, yeah?

Yes, heard.

Yep, scallops coming with lobster.

Let's go, boys.

Let's go, Jonny.

Lobster, Chef.

All right, two risotto, boys.

Two risotto, Chef.

Right there. - How you doing?

I need those scallops.

Out in one.

Out in one, out in one, out in one.

Chef.

One swoop.

Why are they going back in the pan?

Hey, I'm talking to you. Why are they going in and out?

It wasn't done, Chef. - Don't take them out.

- Yes, heard, Chef. - That's it.

Come on. - Yes, Chef.

- Don't waste time. Let's go.

- Heard, Chef. Walking scallops.

- Come on, Jonny. There you go.

Thanks, Chef.

- Uh, Jonny. - Yes, Chef?

Come here.

Yes, Chef.

- Get some confidence. - Yes, Chef.

Now they're cooked beautifully.

Yes, Chef.

But don't take them out and put them back in.

- Yes, Chef. - You look bad.

- Yes, Chef. - Let's go.

- Yes, Chef. - Let's go.

Let's go.

Go, please, Jon.

With Jonny G getting his act

together with the scallops... - I'm gonna get it down.

I'm gonna get it down.

Appetizers are steadily

heading out to Blue diners.

- That's really good. - Mmm.

But back in the Red Kitchen...

I got 30 seconds, two scallops.

The pressure shifts back

to Haley, who is now delivering the right amount

of scallops for the ticket.

OK, I need to walk scallops now.

All right, walking scallops, walking scallops.

Walking scallops, walking Scallops.

Walking scallops.

Walking scallops now.

I'm praying to God that these next scallops

are gonna be perfect.

Ladies!

Oh, my god.

- Ladies! - Yes, Chef!

- They're raw. They're not even cooked yet.

They're raw..

- Back in the pan. Back in the pan!

- Yes, Chef. - Yes, Chef.

Oh, my god.

We look so dumb, dude.

It's a really feeling.

Because I know how to cook scallops.

I want to be able to take control of the station.

Do you guys need to switch?

I got scallops.

Yep, OK.

All right.

You got it, Mya.

You know how to cook a scallop.

You got it.

I got scallops.

OK.

If Haley messes up, that's a reflection on me as well.

And that's our whole station going down.

So I'm gonna take over scallops.

How long, two scallops?

- Walking two scallops. Walking two scallops.

All right, two scallops, let's go.

Like, if he gives that back, I don't know.

Behind, behind.

Don't run in the restaurant, please.

I'm going to explode, huh?

Listen to me! Listen!

Listen!

Listen to me!

We have a problem here.

Gonna touch me, bro?

You better get out of my face, homey.

- Hey, hey, hey. - Hey!

Hey, hey, hey.

- Both of you, come here. What is going on?

- He's got no respect. - Don't shout.

We're in front of the customers now.

I'm sorry, Chef.

He's not respecting this dining room, Chef.

Listen to him.

And you, pay a little bit of respect.

And if you do your job and you do your job,

we'll come together.

Because right now, you're turning

the whole place upside down.

Last chance.

Ladies first.

It's 30 minutes into dinner service...

Walking two scallops, walking two scallops.

All right, two scallops, let's go.

Like, if he gives that back, I don't know.

And the Red Team's third attempt at scallops,

this time by Mya, is now at the pass.

Ladies, come here.

All of you, come here.

With me.

Quick!

Oh, my god, guys.

Now!

The girls seem to be in a lot of trouble.

What's happened?

I'm served that... overcooked, rubbery, just

touch how overcooked that is. Touch it.

No one's eating it. - No, Chef.

It's gone.

And so, I'm just like, where's that incredible team?

Have a chat amongst yourselves.

Get your together or go upstairs to bed.

Yes, Chef.

All right, does anybody need to switch out?

- No. - Are you sure?

I can do scallops.

Nobody wants to switch.

Speak up now.

- I can finish scallops. - She's doing scallops.

We'll push.

I'm pretty pissed at myself.

Here we go.

Let's go, ladies.

Being the strong chef I am, I need to turn

this around and bounce back.

Two scallops now!

Yes, Chef.

Now!

I have no idea what is happening right now,

but fish station needs to pull their act together quick.

Behind, two scallops Two scallops, Chef.

Beautiful.

Service, please.

- These are amazing. - They taste OK?

- So good. - Sorry for the wait.

- Appreciate it. Thank you.

Entrée, two halibut, two Wellington.

Let's go. Yes, Chef!

Dinner service is a little scary tonight.

I know the mistakes that were made last service.

And I know a lot of eyes are on me.

- You good, Miles? - Yeah, I'm good.

Two out on halibut.

Yes, Chef.

I'm gonna be taking care of the meat station Wellingtons.

Walking Wellies. - Let's go!

I know how long they need to cook for.

I know how long they need to rest for.

Right here for Wellington, Chef?

Yes.

The nerve-racking part isn't really

putting them in the oven.

It's more so seeing how they look when he cuts them.

Blue Team, come here!

Oh, man.

When he starts calling on you, it's

kind of like a butt-clenching moment.

You know, you kinda...

We seem to be losing our concentration.

That's cold.

OK, that is cold.

Back in the oven for two more minutes.

Yes, Chef.

Come on, guys.

Yes, Chef.

I think Miguel's a very strong chef.

I just feel like sometimes maybe

he gets a little forgetful and a little flustered at moments.

- How are they feeling? - They feel good.

- Feel the middle. Feel the middle.

Hot.

Hot pan behind.

- Come on, wake up, uh, Miguel. - Yes, Chef.

And change gear a little bit...

- Yes, Chef. - Will you, please?

Yeah? Get those little legs moving.

Let's go. - Yes, Chef.

Service, please.

Thank you, Jesus.

Thank you, Jesus.

On order, six covers, table 21, ladies.

Entrée, two halibut, two salmon, two strip.

Heard, Chef.

Jeyda, walk it in five minutes, please.

Yes.

I'm worried about garnish station,

because doing multiple things

at a time at a really fast pace is really hard for me.

So I feel like the station can be overwhelming.

One minute?

Yes, one minute?

Jeyda, how long do you need?

Two minutes.

Two minutes, two minutes.

Oh.

Oh my god, bro.

We keep going up in numbers, bro.

New York strip.

Coming out hot.

Fries, please.

Come on, Jeyda!

Strip up, Chef.

New York.

Put it down.

Sake.

Uh, ladies.

- Yes, Chef. - Ladies!

Yes, Chef.

Ladies, come over!

You guys get sunscreen in your eyes?

No, Chef.

How bad do they look?

They're under, Chef.

Oh, high five, girl.

God, you're on it. Wow.

Can you tell Jeyda to get some crispy fries, please.

- Yes, Chef. Coming, fries coming.

Golden-brown delicious.

Get each other's backs.

Yes, Chef.

Girlfriend, if you see the French fries look like

the color of my hair, put them

back in the fryer, please, and make

them look like golden brown.

The color of my roots, please.

Because that was unacceptable.

How long for the fries?

30 seconds, Chef.

I want to prove that I can bounce back from anything,

just like I've done my whole life.

Fries, fries.

I'm resilient.

I can get through this.

I mean, honestly.

Sorry.

Go. Let's go.

- Wow. - Oh, my god.

- Let me try. I want one with cheese.

Guys, listen up.

Seven top, three chicken, two Wellington, and two halibut.

Heard?

Yes, Chef.

And you've got five meat on there.

So it's your ticket.

Yes, Chef.

I want leaders.

Yes, Chef!

Honestly, that's me through and through.

I've been a leader my entire life.

- Six out now. We're six out.

- Six out! - Thank you.

Yes, Chef!

I'm cooking these chickens.

I'm in the zone.

It feels like I'm back on the lacrosse field,

just like another lacrosse game.

Look at these bad boys.

I'm walking in 10 seconds.

10 seconds.

I'm walking Wellington.

I'm walking halibut, walking halibut, Chef.

- Let's go. Good.

Chicken, Chef.

It's 50 minutes into dinner service,

and Mike is anxiously awaiting Chef Ramsay's

approval on his chicken.

- Hey, Blue Team, come here. - Yes, Chef.

- Come here! - Yes, Chef?

- We find our stride. We communicate.

We're in there. We're going.

And bang.

I'm now under.

It's not... it's not seconds.

It's two minutes. Come on!

Yes, Chef.

I know Mike could easily get in his head.

I would get in my head, too.

As his teammate, I didn't want him to beat himself up.

I just needed that food to get out.

Remember, don't overcook it, OK?

Ready?

Chicken walking.

Right here, Chef.

Beautifully cooked.

Let's go. - Let's go.

Chicken's good. That's what we do, boys.

Work together.

On order on five, entrée, two salmon, two chicken.

How long? - Three minutes.

Three minutes, heard.

Jeyda, you good, yeah?

Jeyda?

I don't think she heard.

We gotta get her to hear.

Jeyda, you're good, yeah?

Yeah, they'll be ready.

Jeyda is all over the place.

Like, I look at her, every single time I call her name,

she doesn't even, like, respond.

Remember, Jeyda, one minute before.

Huh?

Make sure the garnish is hitting the pass

before taking that. - Heard, heard.

30 seconds to pass, two salmon, two chicken.

Walking garnish.

Wow.

Oh, my good god.

Hey, ladies.

Oh, my god.

Grab a spoon.

Let's go back to the beginning.

Just have a taste of that.

Have a taste of that.

Georgiana, what does that need?

Seasoning, Chef.

- Nadia, what does that need? - Salt.

- Kyle? - Salt.

- Joy? - Salt.

- Salt. - Salt, Chef.

And you gave it to me.

Get out.

All of you, get out!

And look at me.

This has been a show.

Have a good chat amongst yourselves and come back to me

with two individuals that you think

your team could do without.

Get out.

Yes, Chef.

Get out.

Getting kicked out for the second time sucks,

especially knowing that my station added to this night.

Fish went down tonight.

I'll take accountability.

I up scallops.

And garnish.

Garnish went down.

I messed up.

It was, like, the little

like the salt on the kale.

I should have let the fries sit in longer.

I was rushing too fast.

I called your name, I think, four times,

and then you looked at me.

So for me, I was like, OK, she's not listening.

You zoned all of us out.

I didn't zone y'all out.

But that's what it means...

I think we all had a zone-out moment.

Don't just center me in that. - Uh-uh.

I think we all did.

Jeyda, garnish is honestly the easiest station.

But you have to be organized and fast,

and she's neither of those.

Put me up.

I up scallops, right?

Who else?

One more.

I'd say Jeyda, right?

Because that was what was really up garnish.

All right.

I need to take a minute.

What's up, guys?

Hi.

How y'all doing?

Hello, hello.

I'm pissed.

Everybody was staring at each other forever.

When we're all together, no one wants

to hurt anybody's feelings.

I'm a leader, so I'm gonna do what I need to do

for the team.

And if that means putting myself up, I will.

I'll get put up. It.

But it's about time people start opening their mouths

and saying who wants to go home.

I don't know why you're going up.

I mean, that station went down.

How many times did you cook scallop,

and how many times did Haley cook scallop?

- I don't even remember. - OK.

We both up.

But only one of us can go.

The problem with not putting Haley up first is,

he's going to be confused why we put Mya over Haley.

I think the answer is obvious.

It should be Haley and Jeyda.

I think Mya has shown just how strong she is.

For her to be put up for elimination

makes us look stupid.

I mean, listen, I said it was your decision.

I have too much pride.

I already said it.

- OK. - We already decided.

Ladies, have you reached a consensus?

- Yes, Chef. - Yes, Chef.

Nadia, Red Team's first nominee and why, please?

Our first nominee is Jeyda.

Too many setbacks on garnishes.

She wasn't ready.

Red Team's second nomination and why?

Our second nominee is Mya.

Mya?

Too many refires on the scallops.

They came back too many times.

And we know she's a better chef than that.

OK.

Mya, Jeyda, step forward, please.

Let's go.

I asked all of you to come to a consensus

to nominate two individuals that you could do without.

I knew it.

We were stuck between Mya and Haley,

Chef, and Mya offered to put herself

up for elimination tonight.

Wow.

Mya offered to send herself home.

Mya, do you want to go home?

Mya...

do you want to go home?

No, Chef.

What are you doing here, then?

I had a bad service, Chef.

Fish fell through tonight.

And I'm gonna take accountability for our station,

and I don't think enough people talked.

Yeah, you're right.

I asked for the two weakest chefs,

and I don't consider you one of those two weakest.

- I don't either, Chef. - Get back in line.

Yes, Chef.

Haley, step forward.

Haley, after numerous mistakes on those scallops,

you hand the baton over to Mya.

Mya felt she was more comfortable with the scallops,

so we switched her over.

I'd prefer to see you own it.

Yes, Chef.

Jeyda, anemic fries, the lack of seasoning with the spinach.

Chef, I was moving too fast, and that was my fault.

I take full responsibility.

I should have been more steady.

When we need one or two more minutes,

were you communicating that to the fish and the meat?

I could have done better at communicating,

but at one point, I was asking for salmon.

I asked twice, I wasn't getting anything back.

So fish slowed you down?

Yes, Chef.

Tell me why do you deserve to stay in Hell's Kitchen.

I have more to prove.

I'm stronger than that.

I believe in myself.

I still kept my attitude up.

I still push myself and my mindset, keep going regardless.

So that's what I still want to prove, Chef.

Haley, tell me why you deserve to stay

in Hell's Kitchen, please?

I deserve to stay in Hell's Kitchen

because I've proven to you that I can execute great dishes.

You know I know how to cook.

And I have so much more in me, Chef.

The person leaving Hell's Kitchen is...

Jeyda.

Young lady, I appreciate your efforts,

but you and I both know that you are just not

ready to become my head chef.

I'm grateful for this opportunity.

I'm only going to get stronger.

And y'all will hear from me again, I promise that.

Good to hear.

And that's the spirit.

Thank you. - Wishing you the best.

Thank you, Chef.

Thank you.

Good night.

I'm disappointed, because I definitely

think it was too soon for me.

I was afraid that I might give up on myself,

even though I got eliminated

and still keeping my head high.

It made me grow as a person and as a chef.

Chef Ramsay didn't get to see my full potential,

but he definitely will in the future.

Haley...

way too many mistakes.

Can you do better?

I can absolutely do better, Chef.

Get back in line.

Red Team, get your together.

Get out of here.

This is definitely my fuel to show Chef Ramsay

that he did not make a mistake.

I am a strong chef, and I'm ready to prove that.

We got rid of our weakest chefs on the team,

and now there's nowhere to hide.

Now everyone has to prove that they belong here.

I'm glad the team got shouted out because

I think I'm the strongest chef.

I'm here to win, and I'll do anything it takes.

Jeyda may have learned a lot in this competition,

but one thing she didn't come close to learning

was how to be a candidate for my next head chef.

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

You never apologized.

Will rising tensions on the Blue Team...

- Are you gonna apologize? No.

I'm sorry.

What the... bro, that's really an apology?

Reach a boiling point...

No!

That forces the Blue Team to make big changes.

He asked me a question, Miles.

You're not my father.

Oh, my god.

And will the pressure prove so intense

for one Red Team member that she pulls herself

out of the competition?

I can't do this anymore.

Find out on the most explosive episode...

Chef, do not take this pan out of my hand.

- Hurry up! - Let me finish.

This is ridiculous.

Of the season.

Oh, no.