All language subtitles for Hells.Kitchen.us.S22E09.480p.A.WEB-DL.A

narrator: Previously
on "Hell's Kitchen"...

- Each team needs
to cook dishes

from each
of these incredible cultures.

narrator: Chef Ramsay
designed a challenge

that tested the chefs'
creativity

with America's favorite
cuisines.

- What's everyone making?
- Fried rice.

- Tacos.
- What are you doing?

- Veal parmesan.

narrator: But in
a surprise twist...

- Blue Team, Red Team,

I need one of you
to leave the kitchen,

stand on the other side
of the hot plate.

Hurry up.

narrator: It also became
a major test...

- Little bit of peanut.

narrator:
Of the teams' ability

to communicate.

It was Atoye's struggle
to make her voice heard...

- Right there,
run that wok, yeah?

- Right here.

- Let me finish.
I'm talking now.

narrator:
That sank the Red Team.

- The rice is overcooked,
and the shrimp are undercooked.

Blue Team, congratulations.
Well done.

narrator: Her disappointment
with her team

led to a major meltdown.

- Carmen, you didn't let me get
two [bleep] words out, bro.

[bleep] it, bro.

Emotionally, I am drained.

narrator: That afternoon,
Chef Ramsay

had performance reviews
with each chef

and asked them to...

- Rank your team
strongest to weakest.

narrator: And based
on those answers.

- Jason and then Devon.

narrator: Two chefs
from each team

had to cook the most important
filet mignon of their lives.

- One of you four
will be leaving

the competition tonight.

[dramatic music]

- If I cannot cook a steak,

then I do not deserve
to be in this competition.

narrator: Sandra...

- Wow, that's beautiful.

narrator: And Jason
save themselves

with perfect filets.

- You've definitely cooked
the filet beautifully.

narrator: It all came down
to Atoye versus Devon.

- This is
a really tough choice.

narrator: In the end,
Chef Ramsay selected...

- Atoye.

narrator: To continue on
in the competition.

- I showed that I deserve
to be here.

- Thank you.

narrator: Which ended
Devon's American dream

of becoming head chef
at Gordon Ramsay's

Hell's Kitchen restaurant

at Caesars Palace
in Las Vegas.

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

- [gasps]
Yes!

Oh, [bleep], that's my girl.

- Atoye...

- No way.
- Is here.

- I'm shocked Devon's
not coming back,

and that's gonna be
Red Team six, Blue Team four.

And... [sighs]
That's gonna be tough.

- Girl.
That's my [bleep] girl.

That's what I was
talking about, boy.

- [bleep] Did it!
- You did it, girl.

- That's how you do
that [bleep].

- Yes!

- I'm so over the Red Team.

Put at the bottom two,

I feel like I'm
the weakest chef.

I don't have to sit
at your table.

- If somebody tries
to tell me

that there's not enough room
at the table,

I will build
a bigger table.

- I sit at my own damn table.

Oh, man.

[mischievous music]

♪ ♪

- What's going on?

I hear there's
a party out here.

What are we doing out here?
- Hey.

- Hi. everybody.

My name's Gladys,

Gladys Keegelman.

And you know,
I wanted to stop by.

How are you?
Hi, I'm Gladys.

- Sandra, Gladys, Gladys,
Sandra, Sandra, Gladys.

What the hell is going on here?

- Did you almost make it
on the competition?

- You know, I almost did.

But they're like,
"You're just getting too old.

"We're just scared
that you might break

a hip or something, you know."

- Oh, my gosh.
Gladys is a queen.

- You know,
this younger generation,

everyone's just
so [bleep] sensitive.

- You're gonna get in the tub?

- I don't like hot tubs.

They're too hot.

Get emotional, babe.
It's okay.

Just don't make people
think that you're

that much of a [bleep].
You know what I mean?

- Gladys is just
such a positive light,

and she's such a joy
and fun to be around.

- Do you know
somebody on the show?

- Well, I know Sandra,
and now I can't find the bitch.

- Can't see her, huh?

She's like Houdini.
- No, I can't.

She's like Houdini,
that [bleep].

Yeah, I know.

- One minute she's here,
and next minute, she's gone.

- Exactly.
Exactly.

She might be gone tomorrow.

[laughter]

♪ ♪

[laughs]

Thank you so much.

You guys have a great night.

[dramatic music]

♪ ♪

- Line up.
Good morning.

- Good morning.
- Morning, Chef.

- Rise and shine.

One, two, three, four, five,
six chefs in the Red Team.

One, two, three, four chefs
left in the Blue Team.

You need a teammate?
- Yes, Chef.

- The person joining
the Blue Team is...

[tense music]

♪ ♪

Atoye.

Please come and step over.

- Time to switch it up.

- Welcome, welcome.
- Welcome, welcome.

- Come over to the Blue Team.

The guys are welcoming,
loving, and everything.

And I feel good.

Blue looks good
on me, you know.

- Into the Blue Team.
- Yes, Chef.

- Right,
now we have five and five.

You know,
to run a restaurant,

you need to understand pricing,

you have to understand profits,
and you have to understand

what draws customers in.

It's about the creativity.
Is that clear?

all: Yes, Chef.

- Now, $100.
$100.

- Thank you, Chef.
- Your goal is to create

the most expensive menu
possible.

The winning team
will be determined

by the combined total price
of all five entrées.

10 minutes.
Your time starts now.

Let's go.
Go, go.

Do not bring me any change.

narrator: In this test
of the chefs' creativity,

each team must
first collectively shop

for ingredients
and then make dishes

that command
the highest price possible.

- Hey, they're going to meat.
Should we hit produce?

all: Produce, produce,
produce, produce.

- What are you gonna get?

- Do you have filet mignon?

Can I get filet?

I am going to go towards

more of an expensive cut
of meat.

People like to spend money
on red meat when they go out,

so, you know, if you were
buying those cuts of meat

for, like, $8
at the grocery store,

but we can sell it
for $50, I mean,

that is a great profit margin.

- The front,
but two more forward.

Keep going forward.
No, no, no.

Back two, she was--
- One more.

Yep.
That's the one filet.

Yeah, that's just me.

- Oh, my God.

These poor men working
behind the counter.

You have five ding-dongs that
are, like, screaming at them.

- New York strip, please,
one portion.

One portion
of New York strip, please.

- Please faster.
- Please.

- Guys, get our proteins.

Proteins.

- Hi.

- I vote trout.

- I got--
- I vote trout.

- I got scallops.

- Yes, can I have
the chicken thighs?

Two chicken thigh.

My chicken thigh
is about $1.79.

That's a high profit margin.

It's chicken.

You know, so for me,
that money

is gonna be spreaded
amongst the guys

because I can elevate
this dish.

- I don't need it wrapped.
Just give it to me.

I don't need it wrapped.
Just give it to me.

- Two minutes, guys.
Two minutes.

- Is there anything
we don't need in here?

- Where is Donya?

- I'm coming.
I'm looking for parmesan.

I'm looking for parmesan.

- Where is Donya?

- Parmesan.
I'm getting parmesan cheese.

- Five, four, three,
two, that's time.

- Good job.

narrator: With the
shopping portion complete...

- What are we at?
- $98.28.

- Whoo!

narrator: And both teams
within their $100 budget...

- $94.
- Cool.

narrator: The chefs
now have 45 minutes

to get creative and maximize
the profitability

of their ingredients.

- Aprons on as soon as you can.
- Yes.

- Creativity is important.

Presentation is important.

It's gonna up the value
of your dish.

all: Yes, Chef.

- Going rustic today, Chef.
- Yeah?

- Yeah.
Just elevating my plating.

Today, I'm doing
a nice grilled pork chop

and an apple compote
on top.

And this is just
straight from my heart.

Mom's cooking with me today.

I'm so inspired by my mom.

It just--it brings me
back to, like, being a kid

and having tons
of pork chops and applesauce.

- Rustic is good, but make sure
they'll perceive value.

- Yes, Chef.

- Do you have
a starch on yours?

- A starch?

A parsnip-leek puree.

- Yeah. Okay.
- Yeah.

I'm making a ribeye,

so I'm hoping
that I can at least get

in the high forties
in order to win this.

Fried shallots, chimichurri,
and then some carrots.

- Okay.
- Yeah.

- Chef, would these pair--

- Whole rainbow trout.

I'ma debone it,
lay it flat

so it's
the whole fish displayed.

You know, it's my first time
deboning and butterflying

a entire fish.

Most times, I just cook
the whole fish.

I have to be careful 'cause
the trout is delicate.

I'm just following the bones.

Looking at the fish,
opening it up

and seeing
what the bones look like,

I committed
to the idea to elevate it,

show a little technique,
a little flare.

You can charge a nice little
pretty penny for that.

- Don't go too heavy.
Rainbow trout's very light.

Wanna be able to taste it,

so just be careful.

- Thank you, Chef.

- I'm doing
a kombucha lemon cayenne,

kombucha beurre blanc.

- That's smart.
Cheaper than vinegar.

The kombucha.
- Yeah.

I'm going to do
butternut puree

and, like,
a kombucha beurre blanc,

which I'm totally stoked
on.

It's like, "Ooh, kombucha,
that's different.

I never thought
of that, you know."

And I'm like, "I know."

- You're just about five.
- Heard.

Heard, Chef.

- Does everybody
have their plates?

- Yes, Chef.

- How'd you cook
your potatoes first?

- So I just sauté them first
and then put 'em in the oven.

- What are all these bits?

- So those are
my shallots and my garlic,

but I'm gonna pluck
that out in a minute.

I came over too late.

I'm looking at my shallots
and my garlic,

and they're like--they're burnt
in the pan like, oh, my gosh.

- Just taste it.

- Oh, [bleep].
- Little black burnt bits

or taste like black burnt bits,
you know?

- I didn't have to go
back to scratch,

so what I did was rendered off
some more, get my sauce,

and get those crispy bits out.

- See how much better
that looks?

- Yeah, it does.
Thank you, Chef.

- 90 seconds.
Red Team, Blue Team.

- You have olive oil
on your station.

Grab a pastry brush.

- I'm falling
a little flat right now,

and I'm a little worried it's
a strong steakhouse dish,

but it's not
a strong gourmet dish.

- Just give this a little brush
so it stays glistening, okay?

- Heard.
Glistening.

- You guys should be walking.
- Ten,

nine, eight, seven,
six, five, four,

three, two, one, and serve.

- Right behind.
- Well done.

- [bleep]

- I wish I had
three more seconds

to turn around and
throw something green,

a little fried kale,

toss it in my salt

and put it on a plate.

But five seconds
is up right now,

and all I could do is
just plate and look at it

and hope for the [bleep] best.

- We have a very special judge
joining us today

behind the amazing restaurants

Lucques, Tavern, and a.o.c.

Please welcome
the phenomenal Suzanne Goin.

- Chef Suzanne Goin,
predominant restauranteur,

knows her business
like no one's business.

And it's just a pleasure
to be in her presence.

- Now, you know the secret
behind not just being

a talented chef,
but running a business.

- It's necessary to be able
to take those lowly ingredients

and really make something
of them, like a chicken thigh.

Like, if you can make

a really delicious
chicken thigh,

you're good, because you
can charge so much more,

and that can really help
your restaurant survive.

- Let's start with Atoye.

narrator:
In today's challenge,

Chef Suzanne Goin

will taste
each dish individually

and score it
with a dollar value.

The team with the highest
combined total wins.

- Right.
Describe to the chef, please.

- I have
a crispy-skin chicken thigh,

and it's on a bed
of roasted potatoes.

- I tasted all her components.

I was right next to her
when she was plating.

She is going to knock this
out of the park.

- It's very appealing
and something

that you really wanna eat.
- Absolutely.

Thank, Chef.
- That visually is beautiful.

- Really nicely balanced dish,
I think.

- Chef, in terms of value,
on a menu,

what price would you give that?

- The guys are
a cohesive bunch already.

So as I'm literally
just coming to the team,

I feel that I have
to impress them.

- I would go...

- I have
a crispy-skin chicken thigh,

and it's on a bed
of roasted potatoes.

narrator: In today's
creative challenge,

Chef Ramsay
has tasked the teams

with taking their $100
worth of ingredients

and making dishes that
are the most profitable.

- Looks very appealing
and something

that you really wanna eat.

- Absolutely.
Thank you, Chef.

narrator: Atoye is up first

as she tries to impress

her new teammates
by transforming

a humble chicken thigh into
a dazzling expensive dish.

- Chef, in terms
of value on a menu,

what price would you give that?

- I would go...

$32.

- Yeah, I agree.
It's gotta be.

- Great job.
- Good job.

I'm definitely excited
to have Atoye

part of the team now.

Maybe this is the switch
that she needs

to boost her and push her
forward in the competition.

I'm glad to have her
on the Blue Team.

- Donya, let's go.

Present your dish
to Chef, please.

- Here you go.
- Hi

- Right there, you have
a New York strip steak.

I seared off the mushrooms

just like I seared off
that steak.

Basted in some butter.

And also, on top of that steak,
you'll also have

three types of peppercorns.

- It's a little plain.

I like simple, but I feel
like a little something

to maybe make it pop--

- Pop like a green.
- A lit--yes.

- You've taken it to medium.
What a shame.

Chef, the value of that
on a menu, please.

- Definitely, steak
is definitely something

that costs over $40-something.

- I'm gonna go $39.

- Damn.
- Hey, head up.

- Head up, yeah.
Yes, Chef.

- Up next, Jason.
Let's go, please.

- Go, Jason.

- So we have a cap
of ribeye,

On top, we have
a pickled Swiss chard stem.

- Wow.
- Good.

It says the ribeye cap?
- Yes.

- Okay, that's a smart choice.

- Thank you.
- Yeah.

- I think it's today one
of the most trendiest cuts

on the planet, right?
- 100%, Chef.

- Yeah.

- Cap steak--
it's more expensive.

The amount of meats,
the presentation--

I'm thinking I'm gonna get,
like, $40, $42 out of it.

I think that's
a great plate cost.

- On a menu, what would you
price that at?

- $48 maybe.
- $48?

- Yeah.
- Wow, that's a good price.

- Yeah.
- Thank you, Chef.

- Up next from the Red Team,
Leigh, step forward, please.

- Today I have a bone-in,
pan-seared pork chop

and a cauliflower puree.

- Visually, I think
the pork chop's really pretty.

I guess the presentation
for me is a little--

I don't know if it feels
a little dated

or something with the circle.

- Yeah, Chef.

- How'd you cook
that pork chop?

- I seared it
in the cast iron

with brown sugar
and fennel seed, Chef.

- Your seasoning's
on point.

The price on the menu
elevated as an entrée.

- $42.

- $42.
- What do you think?

- Yeah, I totally agree.
- Yeah.

narrator: Ryan is looking
to keep

the Blue Team ahead

by choosing one
of the more expensive proteins

of the day, scallops.

- I guess would say
I like, don't love.

What did you pay
for your scallops?

- $10.
- Yeah.

People know they're expensive.

- Did you do 'em justice?

- $44?

- $44.

Wow.
Good price.

narrator: While Sammi presents

one of the most expensive cuts
of beef,

the filet mignon,
hoping it will translate

into big money.

- Does it taste as good
as it looks, Chef?

- Mm-hmm.

- What's it worth
in your vision?

- I think $52.

- I'd agree.
Delicious.

It's executed beautifully.

narrator: Next up is Dahmere,

who was trying to maximize
profit for his team

with
a fairly inexpensive fish,

rainbow trout.

- Let's get one thing clear:
fish cooked beautifully.

- Thank you, Chef.
- What price

would you market
that at, please?

- $32.
- $32.

Yeah.
For trout, I agree.

narrator: Followed
by Sandra's creative take

on kombucha salmon.

- Salmon is cooked beautifully.

- And I would do
a little bit more,

whether it's more of the sauce

or just--or up the kombucha.

That was the thing
that sparked my interest,

and I'm sort of
searching for it.

- Right.
- Yeah, more.

The price would be what?

- I would say...

$34.
- $34.

I agree.

Wow, this is tight.
Jonathan, please.

- Time for me
to step up to the plate

and show Chef Suzanne that
I created a badass dish.

What you have there is
sweet potato puree

on the pork chop itself.

I grilled it, and I let it
rest with the rosemary butter.

And then I did a compote
of apples, little cinnamon.

It just kind of
reminds me of home.

- Chef, how does that taste?
- That's so good.

Now that's like "You have to go
there and get the pork chop."

- Thank you.
Wow, that means a lot.

- Yeah.
No, it's really good.

- Young man, it's, for me,
the dish of the night.

- Thank you guys.

- Chef, the price of that

on a menu tonight...

What would you be happy
pricing that dish at?

- I might go bold
and go--

am I crazy
to go $52 for a pork chop?

- I would pay $52 for that.

- I would for sure pay it.
- Yeah.

- Can I have it for dinner?
- Yes.

Oh, my God.

- Young man, congratulations.

$52.
Well done.

- Great job.
- That's unbelievable.

- Blue Team, total of $208.

Right, Carmen, let's go.
- The pressure's on.

There's a lot of talent
in the top ten,

so I just wanna make sure
that I own it

and deliver and sell
the hell outta my dish today.

I made a seared ribeye

with a parsnip and leek puree

and some glazed carrots.

- Did you think about puree
plus lime plus steak?

- I just wanted to add
some fat and cream

and kind of, like,
a smooth texture

and then some acidity
with the brightness

of the chimichurri.

- Ribeye is beautiful.

Take that back in line, please,

while Chef debates
a price on that dish.

Red Team, $41 to tie
and $42 to win.

- Oh, God, don't tell me that.

[dramatic music]

♪ ♪

- [sighs]

♪ ♪

- I'm gonna go with $40.

- $40.
- Mm-hmm.

- $40.
- [bleep]

- Blue Team, congratulations.

Your feedback's been amazing.
- Oh, thank you.

- All of you thank
this amazing lady.

- Thank you.

♪ ♪

Now there's a lady
who knows her pricing.

- [sighs]
- Blue Team, congratulations.

- Thank you, Chef.
- Thank you.

- I'm sending five of you
to live the high life

in the most elegant,
opulent, decadent trailer park.

- Okay.
- I'm not joking.

- Okay.

- The amazing
Hicksville Trailer Palace

in beautiful Joshua Tree.

- Oh.
- [bleep]

- This desert oasis has it all.

- Man, it feels [bleep]
amazing to win.

We went to act--
like, Joshua Tree.

I never heard of the place,

and I'm excited to see
what that's all about.

- Red Team.

There's one thing
that badly needs restoring:

our stock of beef Wellington.

You know the signature dish
is just through the roof.

It is a hot seller.

So let's start off
with the puff pastry

from scratch, right?

all: Yes, Chef.

- Churning the butter.

It is a bit of a mess
of undertaking, okay?

So please be careful,
but it needs to be done.

Head back into the dorm.

all: Yes, Chef.
- Thank you, Chef.

- Thank you.
- Good job, boys.

- Great job, guys.

- Sorry, guys.
- I'm sorry too.

Like, I just don't feel
like I'm growing anymore.

This is not working for me.

- But, like, your puree
was delicious.

It was delicious.

- This is the sixth challenge

that we have lost
in this competition.

And obviously, those
are not all my fault,

but I do take a lot of blame.

So you know, I'm not feeling
well at all right now,

and it is starting
to take a toll.

You gotta bounce back
from this.

- Nice job, bro.
- Thank you, baby.

- We wanna actually cook
with pride

and cook with American dream,

so this right here is
just salt on the wounds.

You know,
today we're just sad.

I'm totally disappointed
in not my team, but myself.

- Hey, hey, hey, hey, hey.

You looked off.

- I'm just breaking down
'cause mentally,

I'm exhausted,
and emotionally, I'm tired,

and physically, I'm tired.

- Come here.
I love you.

I love you.

Come on, let it out.

Come on out, just get it out.

Come on.

- [crying]

I just know what I expect
from myself,

and I just did not
deliver that [bleep] today.

[bleep] let the girls
down, bro.

- No.

- I know I can [bleep] cook.

I wanna be
a [bleep] a great chef.

And today, I just
did not get that.

And I just [bleep]...

- Has anyone
churned butter here?

- You just beat it,

and then you drain it
through cheesecloth.

- Yeah.
- And then you make buttermilk.

It has to be
really cold, though.

- I've never churned butter
in my entire life.

We're just kinda winging it
right now.

Thanks.

Feel like I'm trying
to unclog a toilet.

- Oh, my God.
Eight hours of butter churning.

- I don't think this is right.
Are you sure--

- I have no idea
what the [bleep] we're doing

right now.

- Ugh!

[upbeat music]

♪ ♪

- Damn, look at these trailers.

♪ ♪

[wolf howls]

- Wow.

- Oh, look at the pool!
- Oh, nice.

- Trailer park boys
in full effect.

- It's a very unique

and an individualized
experience--

Hicksville, that is--

but it looks like it's
gonna be a lot of fun.

- I'm going in there
for a show.

- Oh!
[laughter]

- Did you freak out?

- I'm going in there 100%.

- Oh, my God.
- This is lit, bro.

- Damn, look at these trailers.

This is definitely
a trailer palace.

- Back to Hell's Kitchen.

Land ho!
Land ho!

- Full steam ahead.
Full steam ahead.

- We got archery.

- Let's go, Kimbo Slice.
- Kimbo.

- Well, damn.

I am the shortest.
Okay.

- Watch out.
Go ahead, Atoye.

You can go first.

- Ah...

- Anybody ever play
a game of chicken?

[laughter]

- At this point, I realize

that I'm gonna be laughing
all night long.

I better hold on 'cause
my stomach's about to hurt.

Stop.
Your putter's upside down.

- You all looked.

- You're distracted me
on my putt.

- I need new batteries.

- Cool.
- Clean it up.

- How's it looking there?

- Oh.

- Was the ice a bad idea?

- Very bad idea.

- Really?

What happened?

- No, Chef, come on now.

- What does the ice do?

- Ice makes it harder to churn?

- [laughs]

It'll like quadruple
your... [laughing] Time.

- I've never seen
Chef Christina laugh.

Like, we must just
be so [bleep] dumb

that it tickled her to pieces.

- So we would've already had
our 7,000 grams of butter.

- A hundred percent.
That's why we had it out.

It was like a kind
of room temperature.

Was there already a...
- Oh, my [bleep] God.

- Fat cap?
- Oh, my--

- I just am tired and exhausted

and wish that I [bleep]
didn't put the butter in ice.

I don't know.

- Lessons learned.

Lessons learned.
- Son.

- But now you know.

[upbeat music]

♪ ♪

- Oh, yeah.

- I'm famished.
- That looks nice.

- Oh, man.

The ribs, the steak,
tri tip.

- Welcome to the Blue Team.

- Thank you.

It feels amazing.

Being amongst the guys,
they make me feel so good.

I just fit.

It was just like a perfect fit,

right on in.

No other place I would be.

And to share it with them--
it's amazing.

I am so happy
to be with you guys,

to be that level.
- Hell yeah.

- Absolutely.
- Thank you.

- We're all equal here.
You know what I mean?

- Absolutely.

- There's nobody above
anybody in this place.

- Never.
- Absolutely.

[dramatic music]

- Yesterday's gone.
Today's a new day.

- Let's go, baby.

- Be aggressive.

Got to be aggressive.
- All right, let's go.

- Bang, bang.
- Come on, boys.

Come on.
- I like it.

♪ ♪

- Ladies, we good?
all: Yes, Chef.

- Are we energized?
all: Yes, Chef.

- Good.
Glad to hear it.

Marino.
- Si, Chef.

- Open Hell's Kitchen, please.
- Subito.

♪ ♪

Narrator: Once again,
Hell's Kitchen opens

to another packed dining room
filled with anticipation.

- Come on.
Let's go, Blue!

narrator: Orders are already
being placed

as some eager diners

sing with excitement.

- ♪ We're excited as can be ♪

all: ♪ And we've really got
an itching ♪

♪ For some tasty grub ♪

narrator: And
today's service will feature

a special VIP 12-top

for influencer
Daniel Mac's birthday...

- Here we go.

narrator: Where both kitchens
will have to coordinate

to serve
their half of the table

at the same time.

- To the birthday.

- To the birthday.
- Hey!

- Happy birthday.

- On order six-top, yes.

Half of the 12-top.

Two tartare, two carbonara,
two flatbread.

- Five minutes out, Chef.

Five minutes appetizer.

- Heard.

- Half the 12-top, yes?
all: Yes, Chef.

- Two flatbread, two risotto,
two tartare.

all: Yes, Chef.

- Working two tartares.

- It's heard.
- Sammi, come here.

Let's go.
- Yes, Chef.

- Donya.
- Yes, Chef.

- Appetizers.
Appetizers.

all: Yes, Chef.
- 12-top.

Give me a time, please.

- Five out.
- Five out; heard that.

- Okay, look at me.
It's not a race.

all: Yes, Chef.

- Is that
a proper five minutes?

- Yes, Chef.
- It's out for five.

- Let's go, then.
Let's go. Let's go.

both: Two car, two beef
tartare, two flat breads.

- Can you work on
the two beef tartare, please?

- Yes.
Two beef tartares working.

I'ma start the carbonara
right after it.

- Four minutes out, Sammi.

- Four out.
Heard.

- I'm trying to coordinate
with the Red Team

to send appetizers
for 12 people,

where we do six, they do six.

Let's go.
Flatbread's in, Chef.

Let's go.
Let's go.

So it's the boys
and Atoye tonight,

you know, so we're gonna
[bleep] crush it, 100%.

Three minutes out.
Yes?

- Three out.
Heard.

- Atoye, you're gonna have
to watch this risotto.

- Heard.

- This is either going
to make us or break us.

We just need
to keep locking eyes,

keep saying times,

make sure that we're
going to the pass

at the same time.

How's that risotto, Atoye?

How's the risotto?

- Keep cooking it down.
Keep cooking it down.

- How long, Atoye?

- Three minutes, Chef.

- Keep cooking.
Keep cooking.

Keep cooking.
Y'all keep cooking.

- Come here.

Come here for a second.

- Huh?

- Y'all keep cooking.

- Water?

- Ja--come here.
Come here.

She's got something
in her throat, Chef.

- Are you okay?

narrator: It's nearly
30 minutes

into dinner service,

and influencer
Daniel Mac's 12-top...

- Give me a time, please.

- Five out.
- Heard that; five out.

- Okay, look at me.
It's not a race.

narrator: Is waiting
to be served appetizers,

which are coming
from both kitchens.

- How is that risotto, Atoye?
How's the risotto?

[dramatic music]

- Keep it cooking.
Keep cooking.

Keep cooking.
Y'all keep cooking.

- Come here.

- Ja--come here.
Come here.

She's got something
in her throat, Chef.

- Are you okay?

- [coughing]

- Got some water?

What happened?
You okay?

- I was tasting the risotto.
- Okay.

You get burned, or it's stuck?

- It got stuck.
- Okay.

Drink some more water, please.
- Yes.

- Okay, breathe.
Good girl.

Let's go.

- Not today, risotto.

You are not gonna take me out.

You are not gonna be
the end of me

first day in the Blue kitchen.
Hell, no.

- Good girl.
- You okay?

Yeah?
- I'm good, Chef.

- Walk the carb.
Walk the other one.

- Carb, behind.
- Sammi, walk your apps, yes?

- Yes.
Walking now.

- Tartare behind.

- Very nice, that carbonara.

Very nice.
- Heard, Chef.

- Walking now.

[dramatic music]

- Very nice, Atoye.

- Thank you, Chef.
- Good.

Red Team, well done.

Go, please.

- Oh, thank you so much.

- Wow.
- Oh, wow.

narrator:
With the 12-top thrilled

with their appetizers...

- Mmm, mmm.
Yeah.

narrator: Both kitchens
are now steadily pushing out

the rest of
the dining room's appetizers.

- Definitely way better
than what I cook at home.

- Better than what I
can microwave at home.

narrator: And
Chef Ramsay is now ready

to move on to entrées.

- Fish and meat,
come here, please.

both: Yes, Chef.

- Fish and meat.
Fish and meat.

narrator: And he's intent

on once again delivering
the 12-top first.

- 12-top.
Okay, Red Team,

you've got two salmon,
two strip, two Wellington.

Blue Team, two salmon,
two Wellington, two strip.

Give me a time.
- Eight minutes.

- I'll need four.

- Eight minutes. Heard.
- Okay, eight minutes.

- Eight minutes for the pass.
- Are we in the same page?

all: Yes, Chef.

- Let's go.
Eight minutes. Let's go.

- Eight minutes, two salmon.

- Two salmon, two New York,
two Wellies, eight minutes.

- Eight minutes, Chef.
- Heard that.

- Sammi, do you have time
to check on those Wellingtons

behind you, the two in front?

- These?
- The two in front.

- You want me
to check the sides?

- Yes, please.

Tonight, I'm on hot apps
with Donya,

but I want to help
Sandra on meat stations,

check her Wellingtons,

just kind of be the support
that she really needs.

It looks a little blue.

It looks rare.
- Yeah.

Let's put one minute
in the sizzle.

Yep.
- All right.

One minute in the convection.

- Two salmon, two strip,
two Wellie, three minutes.

- Heard on the three minutes.
- Three minutes.

- Garnish will be up in two.

Tonight, I'm on garnish.

It's a great way
to run point guard.

I can, like, communicate
to the team

what they should have working.

Keep it, keep it going.
Keep it going.

Keep talking.
Every minute, please.

- Heard.

- I think Chef Ramsay
put me on the station

because of the power
of my voice.

My bowl.
Where my bowl?

My fry bowl.
I need a bowl.

I need a bowl.
I need a bowl.

Where my bowl go?
- Don't just shout for it.

Young man, look for it.
Okay?

- Yes, Chef.
Yes, Chef.

- I can't bring you
all your bowls back.

I've got more important things
to do.

Come on!
- Heard. Heard.

- Here's your bowl
for your fries, yes?

- Thank you.
Thank you.

- Can we get
those two Wellies, Sandra?

- Yes, please.
Yes, please.

- Yes, Chef.

- Two salmon, two strip,
two Wellie up in 60.

- 60 seconds.
Heard.

- These two Wellies
are right here.

- How they looking?
- Still looking a little rare.

- Let's pop 'em in real quick.
Real quick.

- Pop 'em in.

- Two salmon, two strip,
two Wellie up in 45.

- Heard.
45.

- 45 seconds.
Heard.

- I'll get it out.
I promise I'll get it out.

- I'll walk it.
Give me.

- I got sauce.
I got sauce here.

- Okay, gimme, gimme.

- Walking two Wellies.

- Two strips walking.

- Two strips walking,
two Wellies walking.

Heard?
- Is that cooked?

Sandra, beautifully cooked.

both: Thank you, Chef.

- Good job, Sandra.
- Thank you.

Thank you.
- Yes.

- Thank you for your help.
- Anytime I'm here.

- Come on, meat.

Come on, Atoye.
Come on, please, Jonathan.

- Walk strip.
- Here, take this strip.

- Walking garnish.
- Take this strip.

- Walking strip,
walking garnish.

- Let's go.

- Walking salmon.

- Behind hot,
behind hot, behind hot.

- Beautiful.

Nicely cooked, the strip.

- Yes, Chef.
Yes.

- Go, go, go, go.

- Thank you, Chef.

- Oh, wow.

This is everything
I dreamed of and more.

narrator: With Daniel Mac's
birthday party

under the influence
of great cuisine...

- Dig in.
- Okay.

narrator: The chefs look
to keep

the momentum going.

- Nicely cooked, Jonathan.

- Thank you.

- Let's [bleep] go.
- Whoo!

- Come on boys.
- Hey, hey, hey, hey.

Hey, who's shouting?
Who--who is that?

Who just--who just did that?

- Me, Chef.
Me.

Okay.
- We haven't won anything yet.

- Yes, Chef.

- So it needs
our concentration.

- Yes, Chef.
- And I need you

to behave like a leader.
- Yes, Chef.

- You're not like
a cheerleader.

- Yes, Chef.
- Is that clear?

- Yes, Chef.

- Holy [bleep].

- I don't mean to be that guy.
I'm sorry.

- Right, ladies.
Here we go.

Entrée two halibut,
two Wellington.

all: Yes, Chef.

- Your choice of Wellington
and Wellington and Wellington.

- Two Wellington.
Two Wellington.

One Wellington.

Two more Wellington.

- Why is everyone
ordering Wellingtons?

- Behind.
Behind.

How long two Wellington,
two halibut?

- Two Wellington,
two halibut up in 30.

- Halibut walking.

- Heard.
- Two Wellington walking.

- Heard.
Two Wellington walking.

♪ ♪

- Halibut cooked beautifully.
- Thank you, Chef.

- Wellington,
I don't use this word often,

but perfectly cooked.
Get them in!

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

- Damn, yeah, man.

I'm [bleep] killing
these meats, man.

- Let's go.

narrator: As both kitchens
continue

to push perfect entrées
out to happy diners...

- I've never had
anything like it.

It's so flavorful
and so tender.

- Red Team.
Come here.

All of you, come here.

Blue Team.
Blue Team, come here.

narrator: Both teams
are neck and neck,

and Chef Ramsay has a plan
to decide tonight's winner.

- Extraordinary service
in both kitchens.

I've never sent
a 12-top like that.

This couldn't be any stronger.
- Yes, Chef.

- But we got three tickets
left in the Blue

and three left in the Red.

Tonight, the first to finish
is gonna win.

Let's go!
all: Yes, Chef!

- Let's go!

- Let's go, ladies!

- What can I do?
What can I do?

What can I do?

- Seriously, this couldn't be
any stronger.

We got three tickets
left in the Blue

and three left in the Red.

Tonight, the first to finish
is gonna win.

Let's go!
all: Yes, Chef.

- Let's go!
- Let's go, ladies!

- What can I do?
What can I do?

What can I do?

- First ticket is
two hali, two Wellie.

- It's off to the races,

but it's off to the races
of being perfect,

being focused,
and putting out perfect food.

- Walking halibut.
- Yeah.

- Wellington walking.

- Behind, hot.
- Wellington walking.

- Go, please.

- Five now.

Two salmon, two strip,
one more Wellington.

all: Yes, Chef.
- Four minutes.

- Let's go.
Four minutes.

Let's go.

- It's through
the freaking roof.

It's like on the Moon,
the pressure.

- Sandra, I've got the fries.

I need the strip.
- Yes, Chef.

- Now.
- Strip walking.

- Thank you.
Everything's here.

- Yes, Chef.

[dramatic music]

- Beautifully cooked.

- Just delicious.
The steak is out of this world.

- All day on a board.

Three--we got three halibut,
one New York, one Wellington.

Okay?
- Yes, Chef.

This is [bleep] go time
right now.

Time to put it into six gear.

- Hey, Blue Team.
all: Yes, Chef.

- No room for error.

all: Yes, Chef.

- Keep doing what we're doing.

We're on a roll,
and nothing's gonna stop us.

There can be no mistakes
at this point.

- Go, go, go, go.

Five now.
Entrée.

Two salmon, two lamb.

- Two salmon, two lamb.
Heard.

- First one to finish wins.

We're not going up
for elimination.

Let's go.

- We're not going out
tonight, ladies.

- Two lamb up in 30 seconds.

- Behind, going, hot!
Lambs walking.

- Walking salmon.

- Lamb beautifully cooked.

Go.

Ladies, final table.

One salmon, one Wellington.
all: Yes, Chef.

- Blue Team,
two salmon, two strip.

You're one table each.
- Yes, Chef! Let's go!

- Five minutes,
two salmon, two strip.

- Two salmon,
two strip, four minutes.

- I'll be going
one salmon, one Wellie.

That's it in three.

- I got one in there,
just in case, already cut open.

We're down to the wire.

We're up to the last ticket,
and at this very moment,

I'm [bleep] panicking.

- What's going on
with that Wellie?

Go, go, go.
This is good.

- Let's go. Let's go.
- Please go make the salmon.

- On your right.
Let's go.

- Hey Red Team, come here.

Come here.
Just touch that.

I want you to touch it.

I want you to touch it.

- It's cold, Chef.

- It's ice [bleep] cold.

- Go, go, go.

- It's ice cold.

- I'm gonna walk strip.

- Walk strip.
- Walking strip.

- I got 60 seconds.

- Heard.
- 60 seconds.

- 60 seconds walking strip.
- Let's go.

Last table, come on.

- Zero room for error because
the first person to [bleep] up

is the one
that's gonna lose it.

- Get this out.

Get this out.
Get this out.

- Come on, come on.

- Walk it.
Walk it.

- Hot behind.

- Is that cooked?

Oh, man.

Blue Team, come here.
all: Yes, Chef.

- Your cooking is
absolutely spot on.

- Thank you, Chef.

- And the last table coming up.

I'm still raw in there.
That's not pink.

It's raw!
Raw!

- Jason, Jason!
- [bleep].

- Come on, quick, quick, quick!

- The last table!

- Butter.
Butter in the other pan.

[all speaking at once]

- In that pan.
- In that pan.

- Don't lift up
the [bleep] pan.

- No, Chef.

You know, being a leader,

I've put up
beautiful fish all day.

And I really rushed
that last ticket.

I should have taken
the two minutes,

slowed everything down,
but I didn't,

and now I'm paying for it.

♪ ♪

- How's that looking?
How's that looking?

This needs to cook
as fast as possible.

- Wellie walking.

- Is that--
that was [bleep] cold.

Did you touch it?
- Yes.

It's not cold.

- It's still cold.

It's still [bleep] cold.

- It's cold.
It's cold!

- It's still cold.

- [bleep] damn it.

- 30 seconds, Chef

- Blue Team, how long?

- 60 seconds, Chef.

- They need 30,
you need 60.

It's the last table.

Both of us screw up the entrée.

- Me and Jason,
side by side, fresh pan.

I'm basting the salmon,
basting the salmon,

turning it over.
- Keep basting.

Keep basting.

- [bleep].
- I'm here. I'm here.

- I dropped the spoon
in the 500-degree butter.

You know, fingers
are for burning.

That's what they're for.
You know what I mean?

- Salad's in the window.

♪ ♪

- Go, go, go, go.

That was close.
all: Yes, Chef.

- Congratulations, Blue Team.
You won.

all: Thank you, Chef.

- Whoo!
Team W tonight.

I'm so proud of my brothers
and my new sister,

and it just--it feels
so [bleep] good.

I can't describe it.

- Good job, brother.

- Yes, boys!

- Walking now, walking now.
- Go, go, go.

- Hot.
I'm deflated.

I'm defeated.

I'm pissed

because it's
the last [bleep] ticket.

- Oh, man.
[bleep]

- Damn it.
- Go.

♪ ♪

- Right.
Listen up, all of you.

I saw a lot
of good things tonight.

We were vocal,
but you did lose tonight.

You had it.

That's the bit
that frustrates me.

And as we progress
in this competition,

it's gonna come down
to those finer details.

So as a team, you need
to get back to the dorm,

talk it out passionately,

and think about everything
you've done

in this competition

and come back to me
with two individuals

up for elimination.
Is that clear?

all: Yes, Chef.

- Get out of here.

- I feel like banging
my head through the wall.

I don't feel like we deserve
to lose that service.

It all came down
to a beef Wellington.

- Always the last ticket.

- I really just don't wanna see
any of you go home.

Sending someone home tonight
is not feeling great at all.

I literally consider them
my family at this point,

and that is what's making
it so frustrating

and so hard to, you know,
make these decisions.

- I literally feel so defeated
in every possible way.

- Defeated.

- Like, I don't wanna
lose any of you guys.

I really don't.
- I know.

[dramatic music]

- We should not have lost
this service.

We shouldn't have.

- I don't even--
I honestly don't even care

that we had a great service.

Like, it's just--
the last, like, two minutes

was just so stupid.

It just canceled out

the rest
of the service prior to.

- Well, tonight, I feel

like it needs to be Donya
and Sandra.

- Yeah, no, I agree.

- He wants to see the fire.

- I hate [bleep] talking
up there.

[laughs] You know what I mean?

I'm running outta steam.

♪ ♪

- I think, based
on both performances tonight,

it would've been a tough loss
for either team,

but this is a competition.
Understood?

all: Yes, Chef.

- Carmen, Red Team's
first nominee and why.

- Our first nominee is Sandra.

There were several mistakes
from the meat station tonight

and during challenges
across the board.

- The Red Team's
second nominee and why.

- Our second nominee chef
is Donya.

Donya has had her ups
and downs,

and this far
in the competition,

we're just looking
for consistency.

- Okay.

Sandra, Donya,
step forward, please.

[suspenseful music]

Sandra, why should you stay
in Hell's Kitchen?

- I have come a very long way
in the short amount of time.

I've got a lot of passion,
drive, determination,

and I've got a whole lot more
to show.

- Donya.

- Chef, I'm a pusher.
I'm a motivator.

I run that kitchen
like it's mine.

I've grown so much.

I'm here to show you that
I'm not just a line cook.

I am a chef, Chef.

- Donya, who is the weakest
in the Red Team?

♪ ♪

Simple question.

- We're all hard workers here.

- I'm not asking
how hard you work.

Who is the weakest chef
on your team?

- Sandra, Chef.

- Sandra, who's
the weakest chef

in the Red Team?

- It's incredibly difficult
to answer.

- Who did you vote for?

- I voted for myself and Donya.

♪ ♪

- You put yourself up there?
- Oh, yeah.

♪ ♪

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

♪ ♪

Sandra.

Let me tell you something
really important.

Tonight was a good service.

But when you consider
yourself the weakest,

that is confirmation
right there

you are not ready to be
my head chef.

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

Thank you.

Good night.

- Good night, Chef.
Thank you.

[moody music]

I'm not disappointed
in myself because this was

an incredible experience,
and I'm proud of myself

with how far I came.

I've been
on the chopping block

four times, and I completely
understand and respect

Chef Ramsay's decision.

I will always own my [bleep].

That's it.

- Donya, if you think
that question

was difficult to answer,
young lady,

you are not ready
to be my head chef.

♪ ♪

Come here.

♪ ♪

Wake up.

- Yes, Chef.

- Back in line.

- Thank you, Chef.

- All of you are about
to face some tests

that are gonna separate
the chefs from the cooks.

So keep your head in the game.

all: Yes, Chef.

- Get out of here.

♪ ♪

- Count my blessings.
Chef sees who I am,

and I deserve to be here.

All it means is that I have
to grind harder,

like, literally
every single day.

But I'm not just his line cook.
I am a chef.

And tomorrow,
you will see that.

I don't understand
why she said her name.

I don't know
why she said her name, bro.

- She must have been ready.

The Red Team's full
of really strong women

right now who really
care about each other,

but at the end of the day,
all of us want this

really [bleep] bad.

So if you're gonna say

you put yourself up
for elimination,

it is what it is.
You're going home.

[dramatic music]

- The Red Team put me up
for being the weakest chef,

but you know what feels so good
is when I can come

on the Blue Team,
come out on top,

win a challenge
and win service.

Here I am.

I'm not going nowhere.

- If Sandra wasn't even
confident within herself,

how could she expect me to be?

So long, Sandra.

narrator: Next time

on "Hell's Kitchen:
the American dream"...

- Come on, ladies.

narrator: When Chef Ramsay
turns up the pressure...

- Composure.
Attention to detail.

narrator: Will it be too much
for some of the chefs

to handle?

- It doesn't feel
right anymore.

- Let's get this right.
narrator: And will

Dahmere's attempts
to take control...

- Keep talking to me!
I wanna hear it.

narrator: Cause a permanent
fracture in the Blue Team?

- You don't gotta
tell me what to do.

You don't got it.

- I'm not telling you
what to do.

- I'm just saying.
I'm just saying.

- Atoye, come here.
narrator: It's all next time.

- I know damn well what this
journey has been like for you.

- Yes, Chef.
- Come on.

narrator: On a down-and-dirty
episode...

all: Oh!

narrator: Of "Hell's Kitchen."