Original subtitles

Previously on "Hell's Kitchen,"

the chefs competed in the Protein Relay Challenge.

- Your time starts now. Let's go.

Sandra and Nadia took their time tasting.

Let's go ahead and get these bites in.

- It's a race. Remember that, yes?

And getting the right answers.

- Bison. - No!

No!

Leaving the Red Team in a hole

they couldn't get out of.

That was the most painful thing I've watched.

The Blue Team's palates were spot-on

as they cruised to their third challenge victory.

Let's go!

During dinner service,

despite a spaced-out start from Haley on flatbreads...

- Earth to Haley. - Come on.

- Yes, Chef. - Go, go, go, go, go.

- Talk to me. - It's coming. Let's go.

The Red Team managed to find their groove.

Nicely cooked, the New York strip.

Thank you, Chef.

In the Blue Kitchen...

I'm waiting for garnish, Chef.

You should not be waiting for garnish!

Aiden's struggles on garnish...

This is ridiculous.

Led to a confrontation with Gabe...

- Please step off, Chef. Please step off, Chef.

Please step off. - Make that.

That nearly derailed the Blue Team's service.

No, Chef. Do not take this pan out of my hand!

Hurry up!

With both teams completing service,

Chef Ramsay declared the winner to be...

- The Red Team. Congratulations. Well done.

After a heated deliberation...

- Why are you doing this, dude? - I ain't said a word, bro.

I think you're mad. That's what it is.

Why are we talking about this?

He asked me a question, Miles.

You're not my father.

If he wants to ask me a question,

I'm gonna answer the question.

The Blue Team nominated...

Chef Jonny.

- And... - Aiden.

But one chef wasn't going down without a fight.

There was a lot of egos in the kitchen tonight.

- What egos got in the way? - Chef Gabe's ego, Chef.

But in the end, Chef Ramsay sent...

- Aiden. - Home,

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, all of you.

Thank you, Chef.

You're still here.

That's all that matters.

Day after day,

this competition, it just feels deeper.

Oh, my God.

The wounds hurt more and the mess-ups hurt more.

I'm gonna grow from this.

I'm gonna move on

and I'm gonna learn from the mistakes that I had tonight.

Holy.

Oh, my God, that's scary.

Three, two, one, go.

Bro, I told you.

- Damn. - Bro, I knew it.

- Damn. - I wasn't trying, though.

I work out and I'm pretty strong.

But Mya got that farm girl strength.

Three, two, one, go.

- Ah, hell no, bro. - No.

Mya's strong as hell.

- Farm strength is real. I'm sorry.

I live on a farm. I grew up showing pigs.

And I have goats.

So it's very clear who's the strongest.

You wanna arm wrestle?

- Yeah, all right. - Get on up there.

- No. - I'm feeling confident now.

These girls don't know who they're with.

Three, two, one, go.

OK. Y'all got the seat, bro.

Just quit playing.

Got your ass. Who else? Who else? Who else?

Right. Good morning.

Good morning, Chef.

From Gen Alpha, Gen Z, all the way to Boomers,

there is one food that's great at any meal,

breakfast, lunch, or dinner.

Any guesses?

- Pizza. - Pizza?

That's right. Pizza.

- Whoa. - Oh, my God.

- Oh, man. - Good morning.

Yo, why are there so many boxes?

They just keep on coming, like,

more and more and more pizza boxes.

How many more boxes?

- Stacking up to the ceiling. - Chef.

Man, it's getting busy in here.

I'm, like, getting PTSD flashbacks from work,

'cause I work with pizza.

Yo. Whoa, this is crazy.

Each team has seven pizza pans,

featuring different pizzas you'll all be cooking.

You'll get a chance to fill out those pizza pans

with five additional ingredients

from somewhere inside these pizza boxes.

- Understood? - Yes, Chef.

Nadia, who would you like to go up against?

Hmm, I'ma do Valentin, Chef.

Valentin, select a pizza you'd like to make.

I think we'll go with the clams, Chef.

- Clams. - Whoa.

I have not had a clam pizza before,

but I love to make seafood.

I'm like, for sure, I can do that.

Dylan, tell me who you want to go up against.

I'll take Sandra, Chef.

Who wants to top their pie with...

- Skirt steak, Chef. - Mm. Nice. Kylie?

- I'll do Miguel, Chef. - Who chooses...

Let's go chicken thighs, Chef.

Miles and Haley will be serving up...

- Lobster, Chef. - Ooh, notorious.

Get it right and it's a showstopper.

Well done.

Gabe goes up against...

Joy, Chef.

Who chooses to cook their pizza with...

Ground lamb.

- Georgiana? - Jonny G.

We're gonna go with shrimp, Chef.

- Yes. Thank you, Chef. - OK.

OK.

So the two Punishment Pass owners,

Mya and Michael,

you guys have got vegetarian by default.

This is my worst nightmare.

Last, against an Italian,

and vegetarian pizza.

Do I look like a vegetarian?

And your time starts now.

Oh, my God!

- Let's go! - Ow!

We're stepping into a pizza landmine, pretty much.

- Oh, my gosh, this is hard. - Get these down!

- Buffalo sauce. - Watch out!

- Lost a shoe. - Japanese eggplant.

If anybody sees some kind of chili, tell me.

As soon as I saw any kind of pepper or cheese,

I just grabbed it and threw it up.

- Sriracha. Yeah, we'll do sriracha.

- I need sriracha. I need sriracha.

- Halfway, guys. - Damn.

Halfway.

- Anyone see ricotta? - Timber! Timber!

This could be a WWE match.

Like, we are taking each other down,

and it's basically fight for your slice.

Anyone see ricotta?

Ricotta, bro!

Get it!

- Hey, Gruyere? Gruyere, anyone?

- Gruyere, me! Where? - Coming in. Coming in.

- Brussels sprouts. Brussels sprouts.

- Yes, yes! - I love you, baby.

Gorgonzola, Manchego?

15 seconds to go.

Let's go. Come on, quick.

Crap.

None of this stuff really

goes good on a pizza together.

But hey, sometimes it's not about the choices.

It's about the cook.

Three, two, one, and stop.

Oh, my Lord.

30 minutes to cook an exquisite, elevated pizza.

Your time starts now.

Let's go. - Let's go, guys.

Let's go!

Find your tray in the back and get on a station.

Are you guys OK if I take the New York one?

Yeah.

I don't want spinach, though, bro.

It's not gonna look good. - Well, make it work, dude.

Sometimes you don't get what you want.

You get what you get.

I need, like, the quickest way to open these clams.

- What's in there? - Duxelles.

Ooh!

Valentin, talk to me.

We're gonna do a béchamel for the bottom,

and then we're gonna steam the clams in some white wine

with the shallots and garlic.

I grew up making pizzas.

My first job at 14 years old was at a pizzeria.

I put the liquid in the béchamel instead of the milk.

My biggest challenge is gonna be making the sauce.

I want to make a nice clam velouté.

When you're done using your cutting board, flip it over.

You'll have the clean side to shape your dough on, right?

- Yes, Chef. - Yes, Chef.

Sandra, do you have any tips for focaccia?

Should I put it in a square? - You can put it in a square.

If that's a safer bet, then do that.

- I don't... I... OK. I'm struggling here.

Sandra, oil the pan, right?

Oil the pan, babe.

Sandra, does this look good?

It's a pizza challenge.

And everyone knows I come from the number two

pizza restaurant in Connecticut.

So there's gonna be a ton of questions.

Sandra, sourdough dough, is there anything

I need to know about it or just do it like regular?

It's not forgiving.

How should I do my crust?

Uh...

Huh?

How long do you think this is gonna cook?

- Haley, every two seconds. Oh, Sandra, Sandra.

Hey, Sandra, I have dill and I have fennel fronds.

Do you have any recommendations, Sandra?

- Sorry. What was that? - Any recommendations?

For what?

This.

I'm trying to focus.

I'm trying to, like, make my pizza.

And I, like, just cut my steak wrong.

I'm stressing about how I'm gonna

even put this pizza together at this point.

- Sandra! - Sandra!

You girls and finally knowing my name.

Guys, just under 12 minutes to go.

Bro, I need your help, bro.

- I need the olive oil. - I need your help, bro.

I need to do mine, dude.

Jonny G, cut this up for me. Here.

- Huh? - Cut that up for me.

- Thank you. - Yep. Chop it.

Thank you, bro.

I don't like Miguel anymore, but it's a team game.

It's not gonna be the prettiest.

I'm gonna try to salvage it. - It's fine. It's fine.

It's fine. Just salvage it for me.

As Jonny and Miguel toss their differences aside,

in the Red Kitchen,

Georgiana is bringing the heat with her pizza.

Fire.

I'm going spicy.

I know shrimp doesn't have a lot of flavor,

so I went spicy, full, 100%.

That's gas.

- Down. Throwing it in.

I have made pizza before,

so I'm not really worried about this challenge.

Nah, more.

More, more, more.

Oh, my God.

You're me right now.

I just completely screwed up.

- OK, start over. Get one more going.

Right now, it's really just a test against time for me.

- Five minutes to go, guys. Five minutes.

Anybody have an extra dough?

While Joy needs more dough,

Jonny's plate is overflowing.

Hey, guys, somebody's gotta help.

- Hey, can you... - I got you. I got you.

- Thanks, bro. - Watch my pizza, man.

Ooh, that's a heavy toppings.

I kind of filled my pizza like a chess board,

and so there was no missing spots.

- I believe you can get it off. - Let's go.

Get it in, Miguel. Get it in.

- Yes, Chef. - Come on.

- It's gonna have to work. - Yeah, yeah.

Golden brown delicious, but not burned.

- Let's go. Let's go. - Come on, guys.

- Y'all feel good? Everything in the oven?

- Two minutes, ladies. Two minutes. Let's go.

Dude, this is not getting done.

Ooh, I like that.

- Nice. - Don't burn it. Don't drop it.

Your boy's the only one that did a charcoal.

- 90 seconds, ladies. - Is there an oven open?

Is someone using this? - No.

To redo it, like, 9,000 times.

Yeah, I got a hole.

Guys, we gotta move.

- 30 seconds to go. - Let's go. Let's go.

- You good, Jonny? - Yeah, yeah, yeah.

Valentin, your pie looks sexy, bro.

Let's go.

- I think that's good. - Ten...

OK. Come on, come on.

Nine, eight...

You got it. Push, push.

- We gotta go, Joy. 5...

- Brush your crust, guys. All right?

Three.

- We gotta go. - Yeah.

- Two, one. - Oh, my gosh.

- You good, Jonny? - Yeah, yeah, yeah. Yeah, yeah.

- Let's go. - I think that's good.

- Ten. - OK, hurry, hurry.

- Nine, eight, seven... we gotta go, Joy.

Five, four, three...

Let's go. Let's go.

- Yeah. - Two, one.

- Oh, my gosh. - And serve.

Wow, Joy.

- Are you good? - Thank you, bro. Thank you.

Here to help me judge your incredible pizzas today

are two pizza powerhouses.

First up, he's the executive chef of Connecticut's iconic...

- Oh, my God. - Sally's Apizza.

Oh, my.

Bret Lunsford.

You know their pizza if you live in this area.

You've heard of it. It's unbelievable.

It's top dog... second to New York.

And he's the owner of La Biga.

In fact, he's an icon in his own mind.

Marino!

This guy knows his pizza.

Welcome, gents.

Oh, man, good to see you.

- Thank you, Chef. - Marino.

- It's good to see you, Chef. - Good to see you.

I didn't know that Marino was a pizza chef.

But based on his accent,

I think he definitely knows a thing or two about pizza.

Bret, congratulations on your new location

right here in Foxwoods. How cool is that?

- Thank you. Very exciting. - Amazing. Listen.

You've definitely earned that fantastic reputation.

- Thank you. - Well done.

Right, up first, lamb.

- You got this. - Let's go, Joy and Gabe.

I know in my heart that

that pizza doesn't have enough color.

It looks pale.

And I've just kind of accepted the fact

that it's gonna be underdone.

I have a Greek-inspired pizza

with a Fresno pepper-infused tomato sauce.

It's got grilled fennel on top as well as some Lacinato kale.

How long did you have that in the oven for?

Uh, two minutes, Chef.

This is way under.

It's like, my God, it looks anemic.

Right? You know and I know. - Yeah. I know. Yeah.

OK, so, yeah, I'm not gonna taste that.

I'm sorry. It's way undercooked.

Insert Chef Ramsay meme of it's raw.

It's raw!

I'm surprised he didn't say it's raw, honestly.

Gabe, please pass your pizza to Chef.

Thank you. - We have a spinach dough.

Your sauce is a San Marzano sauce with Calabrian chili oil.

I cooked down my ground lamb with pancetta

for extra fatness.

I thought the flavors went really well together.

Thought it was balanced, there was texture,

there were still the crispy bits of pancetta in there.

I love Gorgonzola.

The flavors are really, really good.

It's exciting. Great job.

Joy, what a shame.

We'll cast our votes.

- Yes. - Good job, Gabe.

Good job, Gabe.

I'm gonna throw up.

- Right. The battle of the clams pizza.

- Let's go, Tino. - Let's go.

- Come on, Nadia. - You got it, Nadia.

You got this, girl.

Next up, it's a New Haven classic.

And Nadia is serving the judges...

A breaded clam pizza.

I did a quick pickle on the Fresno chiles on top.

I got the clams, but I didn't get the chile.

I would like to see a little bit more char.

It looks a little light.

While Valentin presents...

A New York-style pizza.

The sauce is gonna be like a clam chowder velouté.

And it's mozzarella

finished with a little bit of Manchego and chives.

I do like this char.

We always say it's charred, not burnt.

- No, I agree. Delicious. Combination works beautifully.

Both back in line, please. Let's go.

OK, judges, the Red Team or Blue Team?

Here we go.

Nice.

- Good job. - Wow.

- Thank you, Chefs. - Good job.

I am absolutely thrilled right now.

I am a huge fan of Chef Bret,

and he loved my pizza.

It's gonna make me cry.

Up next, the battle of the veggie.

- All right, Mikey. - Mikey.

Mya hopes to win the point against Mike with her...

Sriracha Brussel pizza.

On the bottom, I did a sriracha Alfredo.

Shaved Brussels sprouts, very thin.

You're really smart with putting the Alfredo

on the base of that pie because it adds a creaminess

that sometimes vegetables are really longing for.

Please, Mike, pass it over

and explain to chefs what you have done.

Starting with a whipped ricotta,

on top of the dollops, I did fried eggplant,

blistered cherry tomatoes, a homemade balsamic glaze.

Mike, it tastes delicious.

Really nice, smart combination on the select.

I'd go a touch less of the whipped ricotta,

but a really strong effort.

Mine looks gorgeous.

Mya's, like, it just looks like a standard veggie pizza.

- I just got three. Sorry, Mike.

Georgiana aims to defeat Jonny

in the battle of the shrimp pizza with a...

Sesame-crusted Cajun shrimp and an Italian sweet sausage.

- Wow. - Spice-forward.

Yep, the spiciness is right there

without over-burning my mouth.

It's really good. Well done. - Yeah.

Thank you, Chef.

Jonny G, please slide it forward and describe...

- Yes, Chef. - Your pizza to Chef Bret.

Let's go.

So I have a San Marino tomato salsa

with a little bit of Calabrian chilis,

a tempura batter oyster mushroom,

and then you have blackened shrimp.

A lot of bold flavors.

I don't know if it was, like, a harmonious, like, moment.

And the judges choose...

Right. Next up, battle of the skirt steak pizza.

Let's go. Sandra and Dylan. - Come on, Sandra.

- Sandra. - Sandra.

OK, Dylan, slide it forward, please, and explain to Chef.

I have a sourdough crust for you

with pickled shishito peppers,

a little bit of sour cream garlic drizzle.

The combination of the flavor is absolutely spot-on.

- Yeah. - Yeah, pretty good.

Right. Please, Sandra, describe your pizza to Chef.

Thank you. - A sourdough pizza.

My steak, they are a little bit of bigger pieces

that I took inspiration from my nonna,

because she tends to do bigger pieces of protein.

I wish you'd done something a little bit more creative

with shredding of the steak.

And it needs a touch more sauce, I think, for me.

- Mm. - A touch too dry.

And the point goes to...

- Nice. - Well done. Great job, Dylan.

I take full accountability for not

cutting my steak properly.

I just think that some people here...

Haley, um, should stop leeching on people.

- Up next, the lobster pizza. Let's go.

Miles hopes to claw his way past Haley with his...

Sun-dried tomatoes, prosciutto,

and then I put some crème fraîche to act like cheese.

I would spread the ingredients out because

they all went into the middle, so the middle was super wet.

Haley fires back with...

A chili, garlic, and Gruyere white sauce,

grilled portobellos.

I finished it with some arugula.

- Mushrooms were meaty. They had nice bite.

I thought the flavors came through really delicately.

And the winner of this round is...

3-3.

Here we go. Final round, chicken.

- Bring us home, papa. Bring us home.

Miguel and Kylie, let's go.

- Yes, Chef. - Yes.

Pass that forward to Chef and explain

what have you done. - It's a corn mascarpone.

I went with a charcoal crust

to really bring out those grilled flavors.

This looks like it was made in Hell's Kitchen for sure.

You know?

There's deep, dark, smoky flavors.

This is a dark pie.

I think that could have been done

another 30 seconds in the oven, a little bit more blistered.

Kylie hopes to steal the win

for the Red Team with her...

New York-style crust.

On bottom, I did a lemon-whipped ricotta,

duxelles, and I did chicken thighs

tossed in a homemade pesto.

I think the pesto combination is not over-the-top.

It's... it's a really nice balance.

I don't know if it needs the duxelles.

Maybe one step too much.

Back in line. Thank you.

- This may be the hardest one. - Uh, yeah.

Fragrant and delicious.

Judges, here we go.

Final round.

It is a tie, 3-3, and this is gonna break it.

- I'm sorry, Miguel. It looked a little undercooked.

I'm feeling hella confident.

And it's the ladies' turn to start winning.

- Three... - I'm scared.

Two...

I have a lot of guys behind me

that really want me to pull this through for them.

- One. Let's go.

Good stuff, good stuff, good stuff.

Let's go. Good stuff.

It's a great feeling, bringing it down to the wire

and being the one guy that,

you know, brings it home for us.

Oh, man.

You can't beat it.

Well done.

All of you, join me in thanking these two incredible judges.

Thank you.

- Chef Bret, everybody. - Thank you very much.

Thank you so much.

And a big thank you to Marino as well.

- Thank you, Marino. - Thank you, Marino.

- Ciao. - Thank you.

- Right. Blue Team, listen up.

Mya, please pay attention,

because you may want to join them

on this special experience.

First up, an exclusive private meal

at one of Foxwoods' newest gems,

the Bedford by the amazing Martha Stewart.

- Let's go. - It'll be elegant.

It'll be chic. Just like Martha.

Then recharge your batteries

with the most incredible spa day

at the Norwich Spa here at Foxwoods.

You'll soak in a nice warm Jacuzzi.

There's a pool.

And then a muscle-melting massage.

- Oh. - Yes!

Red Team, listen up.

All of you are gonna be breaking down lobster by hand.

Oh, boy.

Twisting those claws apart,

scraping out the knuckles, getting every ounce of flesh,

and preparing that lobster ahead of tonight.

So Mya, you have the Punishment Pass.

What will it be?

I'm gonna go in the water today, Chef.

- Swim in the pool? - Yes, Chef.

- Good for you. About time. - Yeah.

If I hear spa, I'm going, period.

You're telling me I can go eat a great lunch,

get in a hot tub, and get a massage?

Yeah, I'm in.

Who are you gonna to pick from the Blue Team

to do the punishment?

I'm gonna pick...

- Lobster urgently! - Yes, Chef!

Where the I put my spoon at?

Ugh!

It's raw.

Nilka? - Yes, Chef?

The lobster is raw.

- Oh. - Come here, madam!

Come here! Just touch it, will you?

I just took it out the pan.

Put it down.

- I'm... - Look at me.

- Yes, Chef. - Look at me!

Out.

Get out!

- Nilka... - That's.

Get out!

- I'm going! - Madam! Madam! Madam!

Yes, Chef?

Take your jacket off and off!

No, Chef, don't say that, please!

Chef, please!

Chef, please don't say that!

Oh, my God!

Mya, who are you gonna pick

from the Blue Team to do the punishment?

I'm gonna pick Miguel, Chef.

Miguel.

Why Miguel?

I think there's been some issues on the team,

and it might be good to separate for a bit.

Playing a little Mother Teresa there.

I love that. - No bad blood.

Nah, it's a competition.

Miguel, swap over into the Red Team.

A lot of people seem to get themselves down in the dump

when bad things happen.

You know, I see it as you can't have the good without the bad.

- Head to the dorms, guys. You got a big day.

Let's go. Well done.

Yo!

Oh, my God!

Oh, yeah!

Yo, we're gonna go home with boxes!

Ooni pizza ovens.

- Good job, Mya. - Whoo!

Are you kidding me?

Two, one...

Shh!

Yeah!

- The lobster is... it's tedious.

Pulling the meat out of every single little knuckle,

every single little foot, like, that's just time-consuming.

This is a waste of time, not gonna lie.

Oh, man.

- Beautiful. - It's amazing.

- Look at that. Yeah, look at that.

This looks insane.

Is that burrata over there, too?

Mya, thank you for joining.

Thank you for having me, guys.

I feel for my girls right now. That's gotta suck.

- You don't gotta lie, Mya. - No, you don't Mya.

- You don't gotta lie. You don't gotta lie.

But this is pretty nice, though.

Just come to our team if you ever wanna win.

How mad do you think the Red Team would be

if you stayed with us? - We would rock.

Probably pissed.

You'd be kicked out of your room for sure.

- They would lose it. - Pissed.

They'd lose it, bro.

See what it feels like to be on the Blue Team?

It feels like royalty.

- This is not bad, guys. Let's rejoice for that, huh?

Yeah.

I've always tried to, uh,

remain optimistic in any situation

because positivity is a cure for a lot of things.

I'm here to chitchat. I'm here to hang.

Y'all vibe with each other, right?

Y'all are all friends here, right?

I'll take that as a no.

The Red Kitchen is a little different.

They're not as friendly with each other as I was expecting.

Are y'all having fun is the real question.

And it doesn't seem like it.

Feel the jets.

Ah.

This is huge for everybody on the Blue Team

'cause we're always go, go, go, go.

And so today was just amazing.

Not having Miguel there sucks,

'cause, like, he got us there,

but that hot tub, when I went in there...

I kind of forgot about everything.

Massages are overrated, am I right?

Miguel is goofy,

and he comes over and he wants to

make everybody feel happier and positive.

But he hasn't done four of these punishments.

I don't know if anyone wants to chitchat right now.

And we're not really having it.

I knew I was gonna be the one picked for the punishment.

Pfft. Why?

I have a gut feeling.

I did say that, actually.

But in my head, I was like, shut the up.

- Let's go, baby. - Let's rock and roll.

With a tedious punishment

and a rewarding spa day in the rear-view mirror...

- Hello, ladies. - Hi, Chef.

- Hi, Chef. - Hi, Chef.

Miguel and Mya are now back with their teams...

Ready to do battle again

in tonight's dinner service.

"Red Team" on three.

One, two, three, Red Team!

Marino, open the doors.

Subito.

- Marino? - Yes, Chef?

- Open Hell's Kitchen, please. Let's go.

Subito.

With the few lucky enough

to have a reservation...

Would you like some bread?

Tonight's dinner service at Hell's Kitchen

is an experience they won't soon forget.

Cheers.

- I love you. - Love you, too.

Dining tonight at the chef's table

in the Blue Kitchen

is The Original Human Beat Box, Doug E. Fresh.

See that? That's like this.

- Hey. How are you guys doing tonight?

How you doing, brother?

We're very happy to have you here.

I hope you guys enjoy. - My brothers.

Come on, man. Come on, boys. Come on, boys. Come on, boys.

You want some good food, right?

Come on.

Y'all got to do the Dougie in there, though.

Oh, wow. This is nice.

And over in the Red Kitchen,

it's comedian and actor, Matt Rife.

Ladies, welcome the chef table in, please.

- Let's go. Hurry up, let's go. - Yes, Chef.

I saw you in Orlando recently.

- Oh, no way! Thank you. My pleasure. Thank you, guys.

Oh, my God, I love Matt Rife, dude.

I love him.

- You scared of him? Or what's going on?

- No, they're great, man. They're so sweet.

Can you cook if I need you?

- Of course. - I love that.

I'm Doug E. Chef also.

- On order. Here we go, ladies. Very best of luck.

Four covers, table 22.

Two risotto, two scallop. Heard?

- Heard. - Yes, Chef.

- Give me a time, please. - Six minutes, Chef.

Six minutes. Heard.

I'm feeling really good about the fish station.

How's it looking?

Let it sit there and it will steep and we're good.

I think I perform well under pressure.

Something about just

the anxiety I try and channel through the cooking.

So I'm hoping to just keep on doing that.

- Two risottos. They got two minutes.

OK.

Drop scallops.

Two minutes, yeah?

Coming down. Coming down.

♪ Kylie

Her hand was over Joy's hand

and Joy's pan was over her hand.

And there was just so much that I was like,

what the is going on on fish station?

- Come on, Kylie. Please, Joy, come on.

Let's go. - Walking the lobster.

Coming down. Lobster, Chef.

I'm just waiting on the two scallops.

I need 30 seconds on those, Chef.

"Don't up the scallops"

was all that was going through my head

at dinner service tonight.

Just don't up the scallops.

Walking scallops. - Walking scallops. Heard.

One scallop.

- Good Risotto. - Beautifully cooked.

Huh?

Kylie?

Please tell me they were good.

Please tell me they're good. Please tell me they're good.

Lobster, Chef.

Walking scallop.

- Walking scallops. Heard.

- One scallop. - Good risotto.

Beautifully cooked.

Please tell me they were good.

Please tell me they were good. - Red Team.

- Yes, Chef. - Come here.

The lobster, overcooked and raw

on the same fricking table.

And I got scallops here that are cooked to

and raw the next.

It's our first table. Come on, ladies!

- Let's go, ladies, let's go. - Yes, Chef.

Here we go.

We are better than that!

I cook beautifully, scallops for sig dish.

And I'm out here scallops like...

you know, like they're dog toys.

You're good, girl.

If it's not right, it's not right now.

- Yeah? - Yes, Chef.

On order, four covers, table 11.

Make a Wish Foundation. Don't this up.

Two risotto, one scallop, one pizza.

Yes, Chef.

4 1/2 on the two riso.

So my station tonight is hot apps.

And I'm excited, I'm fired up.

Let's rock and roll, fellas. Let's go.

Risotto is not really, uh...

not my biggest strong suit.

But I just wanna prove to the world

that I truly can run any station.

Walking two risos.

Pizza, let's go.

Ah, Blue Team... Valentin, of all people... yeah, come over.

Yes, Chef.

I understand the word caramelized and crispy,

but that's too much.

- Yes, Chef. - I said VIP. Come on.

Yes, Chef.

It was definitely charred too much.

- It needs to be spun, right? Every 30 seconds.

- Yes, Chef. - Come on, man.

This is very frustrating right now.

I need to refire one immediately.

Valentin, let's go.

Refired pizza, Chef.

Go, please. Go.

- Sorry for the long wait. Enjoy your appetizers.

- Right. On order, two covers. Yes?

- Yes, Chef. - Matt, chef table, VIP.

- One risotto, one pizza. - Yes, Chef!

Pizza going in oven.

Sandra has been raving about pizza.

- Want two minutes on pizza. - Two minutes, two flats.

She is the pizza girl.

Like, she should know exactly what she's doing.

Mya, we're gonna need to redo that one.

I messed it up.

Refire one flat, one risotto.

Give me five minutes, please, to pass.

Great. Refire.

- You want me to switch? You got it?

- I got it. - You're good.

Deep breath. That's OK.

Girl, don't worry about it.

Let's just get these in and get these out.

Throwing in pizza.

It's not my day.

I mean, I'll eat it for a discount.

- Risotto, pizza, VIP. Yes?

- Yes, Chef. - Refire! We got four minutes.

What happened to the pizza?

- I slipped, Chef. - Come on!

I'm not on the ball today.

My A-game is not on.

And I just wanna make a comeback from this,

'cause this doesn't define me.

Walking. - Lobster walking.

Heard. Walking risotto.

- The lobster, Chef. - Thank you.

Chef, there's a hair on this pizza.

- Oh, sake. - It's a hair.

Ladies, come here.

Yes, Chef.

This is not possible.

This is for Matt.

There's a hair in the pizza.

And it's blonde.

Where's that coming from?

I was nowhere near there.

I don't know how the I got hair in my pizza.

- Come on! For the fourth time, please!

Yes, Chef.

I ordered hair in the pizza, to be fair.

While Sandra hopes to bounce back

from her nightmare on the pizza station...

I would have still ate it.

The Blue Team is trying to build

on their early momentum.

- Guys, let's go. Scallops, Gabe, let's go.

- Right now. You can take this one.

Pizza, Chef.

- Go please, John. Let's go.

Wow, those pizzas are flying out.

The Blue Team has their appetizers

flying out of the kitchen.

Delicious risotto, Jonny G. Well done.

I only do the beatboxing when I'm hungry.

And are moving on

to their first order of entrées.

On order, four covers, table 2.

- Yes? Two halibut, two strip. - Yes, Chef.

Mike, you'll be good in 3 now.

- 3. - Heard.

Dropping my strip.

The service is going really, really well.

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

You're kind of like in a synchronized dance.

It's like a ballet almost.

It's a melody.

And it's... when you come together...

Behind you, Dylan. - Behind. Behind.

Halibut garnish. Hot pan, Chef.

Just get it done.

Cooked beautifully.

And there's no issues there, is there?

- It's good. - Keep it going, Blue Team.

Back in the Red Kitchen...

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

No hair.

After a few early struggles...

- It looks clean. - Yeah.

The Red Team has now delivered

most of their appetizers.

Oh, it's so good.

And are now hoping

for a smoother ride on entrées.

Halibut, chicken, salmon, lamb.

Yes? - Yes, Chef.

- You guys ready to walk? - Yeah, I'm walking.

No!

No, I need a minute. It's still raw.

Like, I don't know. I need... I need five minutes.

Walking lamb garnish.

OK.

I just don't think our team is communicating with each other.

People are saying things and nobody's listening.

Walking halibut.

Walking chicken, walking lamb.

You guys need to talk to me about salmon.

I still need a minute. - You're not listening.

I said... I said I was walking.

The communication was not there,

especially on Joy's side.

- Where's the salmon? - It's coming in five, Chef.

- Five? - Five minutes?

- Yes, Chef. - Oh, come on.

No, bro.

For sake.

- Where's the salmon? - It's coming in five, Chef.

- Five? - Five minutes?

- Yes, Chef. - Oh, come on.

- No, bro. - For sake.

All of you, come forward.

Joy.

Is this a joke?

- No. - Five minutes?

What do we do with these three?

Marino, five minutes for the salmon.

My apologies.

Let's go!

While the Red Team waits

for Joy's refired salmon...

I got it. I got it.

The Blue Team continues

to have one of their best services...

OK, walking in 15.

And are pushing out entrées.

- Miguel, walk lamb. - Behind. Behind.

Hey, good work, boys.

Good. Good communication.

That lamb look OK, Miguel?

- It hasn't been cut, Chef. I'm sure it'll be fine.

The first thing you wanna do when you're walking a protein

to Chef Ramsay is put it down, go straight back.

And just, like, watch. You're like...

Go.

We're good, we're good, we're good.

While the Blue Kitchen

is in a state of bliss...

Nadia, did you already do one lamb, two Welly?

- Wait. No, no, no.

The Red Kitchen is in a state of confusion.

The one lamb and the two Welly are not together.

- OK. - One lamb is with two salmon.

Two Wellies are with two halibuts.

OK. Sorry!

They haven't walked the halibut, so walk the lamb.

I can't keep on sending bits of this and bits of that.

It's so incomplete.

These are two tops.

I've just sent one lamb and there's three entrées missing.

Two salmon and one more lamb, just so you know.

Nothing else going on. That's how far behind we are.

How long, salmon?

Salmon, I need four minutes.

I'm not gonna walk the Welly if they're not ready for it.

The Welly goes without salmon, so...

No, the Welly goes with the lamb.

How long for the salmon?

I need three minutes, Chef.

Walking Wellington.

Bro, communicate.

Tell me that you're walking two Wellington.

Why would you do that? Damn.

Why y'all so quiet, bro?

I was really trying to, like, hold myself together,

trying to, like, talk.

Nadia wasn't ready with the Wellington garnish.

OK, so then you need to communicate with them.

- You should have asked. You should say something.

Say something! - OK, OK.

It's OK. It's OK, guys.

What?

- How long on that Welly? Do you have a timer?

There's no Welly in there.

We were supposed to fire two Wellies.

No, I already brought 'em up.

That's why... that's why she's upset.

Are you sure that's not another one that walked in?

There's just so many tickets coming in at the same time,

you lose track of what you're firing and what he's asking.

And it's just... ugh.

Well, I'm gonna get 'em ready just in case.

We start getting flustered and we start forgetting

where things go and when they go there.

And it was just too much.

Let's come back to two salmon, two Wellington. Yes?

We need, like, 15 minutes, Chef.

- 15? Did we forget to put them in?

I think so, Chef. Yes.

- You think so? You two come here, please.

Nadia, come here. Come here.

All of you, come here, come here.

Come closer.

I am lost for words.

Get out.

- Sorry, you guys. Thank you.

Hey, ladies.

Come back to me with two names

that you think your team could be strongerwithout.

Good news is, you're spoilt for choice.

I'm so tired of losing.

I'm tired of hearing all the same stuff

over and over and over again.

Joy, Kylie, and Haley,

any of them could go up for elimination.

- Can I start? - No, I'm gonna go.

It's either one of you three.

I communicated with you guys all night.

I was loud. You weren't listening.

You walked something way too early.

I don't know what was going on with you and the scallops.

Don't know what's going on with you and the salmon.

All I needed was for you guys to communicate back with me,

not walk food too early and make me look stupid.

I was under the impression that it had already walked.

But the communication was there.

Everything was fine and everything was sent on time.

I rebounded on the scallops.

- Lobster, too. - Lobster was Joy.

But it's fish station.

It's whatever.

I wasn't looking for somebody to, like, blame themselves.

I'm just saying, like,

it looked like you two were all over the place.

- So who's going up? Maybe fish?

I say fish.

I say Joy and Kylie.

When a station goes down and it's both of you...

I scallops up.

I'm just pissed off.

I don't think Kylie should be going up tonight.

She had a service,

but she is a strong-ass chef.

I didn't really speak up about

who was putting themselves up at elimination tonight.

And I don't want Kylie to go up,

and I'm sorry, Haley, you've been up since day one.

I'm sick of this.

You're hardly communicating all the time.

You're constantly leeching on to every other person

on this team and I'm sick of it.

I am sick of it.

You're always trying to find someone

who you know knows the setup, know-knows the station.

I literally don't do that.

It just feels like you're just constantly leeching.

It's like Kylie, she shows...

So why did nobody come and talk to me about this?

You are blaming her for not picking it up.

That's not fair when nobody...

- OK, Georgie... - This is.

Yeah, listen.

You don't go at somebody's throat like that.

One second. One second.

I think things were building up...

One second.

The thing is we all have to say that we are noticing that.

Yeah? - Yeah.

Tell me the other times besides the Wellington...

Well, when do you take accountability,

is what I want to know, too.

When have you ever taken accountability?

Haley did not fail tonight as bad as fish did,

period, end of conversation.

Because she's always been supporting, yeah?

- Fish station went down. - It did go down.

OK, so fish station should go up.

- But the weakest... he said pick two people that

you could do better without. - OK. Yeah.

Kylie's not one of those.

If Kylie goes home and she stays,

are you guys gonna succeed?

Tonight, Red Team, grade A to a grade F.

Red Team, did you come to a consensus?

Yes, Chef.

Mya, Red Team's first nominee and why.

Our first nominee is...

Joy, Chef. - Joy.

Why?

The fish station went down tonight, Chef,

and it seemed to be some confusion

and miscommunication leading, Chef.

Second nominee?

Our second nominee, Chef...

is Kylie.

Kylie.

She was the second on fish station,

but no one seemed to save the station, Chef.

OK. Joy, Kylie, step forward, please.

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

- I have a voice. You've heard my voice.

And I know that you know that I know flavor.

I can cook and I can lead,

so I believe I deserve to stay here.

Kylie,

the scallops were consistently cooked.

Unfortunately, only on one side.

What the happened to you tonight?

I got flustered, Chef, and it got the best of me.

Fish station started going down,

and I started going down with fish.

Joy, why should you stay over Kylie?

I have the creativity and I have the voice to lead.

Kylie, why should you stay over Joy?

I still have leadership skills, Chef,

and I still have more in me to fight.

And this was just one piss-poor service of mine,

and I still have so much more to fight in me.

My decision is...

Joy,

your time in Hell's Kitchen is done.

- Sorry, Chef. - Give me your jacket, please.

Thank you.

Good night.

I think what surprised me was

just how intense the competition is.

Everybody in there is really talented.

But this means a lot for me and my family.

I know that they're proud of me.

And it took a second to get there,

but I'm gonna be more confident after this.

I learned that all it takes is for you to believe in yourself.

And that's all that matters.

- Kylie... - Yes, Chef.

If you have a voice, you better start using it.

- Yes, Chef. - And quickly.

- Yes, Chef. Thank you.

All of you, listen carefully.

Tomorrow, I'm gonna be entrusting you

with something so important that,

honestly, I need all of you at your best.

Get some sleep.

- Get out of here. - Yes, Chef.

I'm relieved,

but I don't think I'm the weakest one on the team.

This is the first time I up in service

and I'm not gonna let this one up define me.

- I pull my weight. I do what I can for this team.

So whatever personal, emotional issues you have going on,

go somewhere else with that.

I'm not gonna let these girls drag me down with them

if they're gonna keep on with their drama.

I don't know what their intentions are,

but my intention is to win the competition

and become the head chef.

Tonight, Joy could have been an anchor on the fish station,

but when the storm got rough, she sank the ship.

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

I think this is one of my favorite cooks of a protein.

Will the success of one chef...

- Excellent dish. - Great job.

What the was that?

Drive another chef so crazy...

- Sandra's got it. Make yours look like Sandra's.

That she turns on her at a critical moment?

Give me a pass tray, please.

- I'm sorry, what? - Give me a pass tray, please.

- A what? - A pass tray.

Oh, my God.

Sandra, does that look cooked?

No, Chef.

Somehow, it's my fault.

And will those actions lead

to an all-out war on the Red Team?

If they try to say any to you,

literally just lead them in my direction.

You all were talking about me.

We literally need to reunite.

Find out on the next episode of "Hell's Kitchen."

You're sandbagging everybody!