All language subtitles for Hells.Kitchen.us.S22E14.480p.A.WEB-DL.A

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

- Cheers, guys. Top me off.

- Oh, yes.

Narrator: Johnathan celebrated
receiving his black jacket...

- I'm buzzed right now.

Narrator:... a bit too much.

Johnathan, you look like
a sack of [bleep]

on a hot day this morning.

[laughing]

narrator:
In the first individual

black jacket challenge,

the chef's presentation
skills were tested.

- Trying to keep this sexy.
- Narrator: As Chef Ramsay

asked his 100 million
followers to weigh in.

- I am so impressed.

I'm gonna post these,
and we're going live.

Narrator: During
tasting, Johnathan...

- You went the easy way out.
- Anyone can sit here

and just take fish
and chop it raw.

Narrator: And Sammi struggled.

- Yeah, these look like Cheetos.

Narrator: But the rest of the
chefs received high praise.

- It's a restaurant-quality
dish.

It tastes great.

Visually, it looks
very attractive.

I want to eat this right now.

Narrator: Resulting
in a four-way tie.

- The online votes
have been tabulated.

Narrator: But in the end,
Chef Ramsay's

social media followers
gave the victory to...

- Leigh.
- Thank you.

- Well done.

Narrator: In the first black
jacket dinner service...

- Hurry up. Let's go.

Narrator: The talented
final six shockingly

struggled the entire evening.

- Johnathan.
- Yes, Chef.

- More [bleep] color. Come on.
- Okay. Okay.

- Now!

Narrator:
Johnathan lost his focus.

- [bleep].

- I don't know what the
[bleep] is going on,

but I am not getting
your best tonight.

Narrator: Carmen
and Dahmere had problems

with their proteins.

- That is undercooked,
and that is raw.

Narrator: And Leigh
butchered the Wellingtons.

- Stop the orders.
- Okay.

- I am not letting standards
fly because you don't care.

Narrator: After service,
the chefs nominated...

- Dahmere, Chef.
- Narrator: And...

- Leigh.

Narrator: And on this
very frustrating night,

Chef Ramsay eliminated both...

Leigh. Narrator: And...

- Dahmere.
- Yes, Chef.

Narrator: Ending
their American dream

of becoming head chef
at Gordon Ramsay's.

Hell's Kitchen Restaurant at
Caesars Palace in Las Vegas.

- Johnathan.

- Yes, Chef.
- Narrator: After elimination,

Chef Ramsay tried to clear
the air with Johnathan.

- Something happened tonight.

- This morning upset me, being
called a sack of [bleep].

- That's called banter.
- I know.

- Each and every day,
when customers sit down,

we need to be on our game.

- I'm very sorry.
- Come back.

- I will.
- I know why you're here.

- Yeah.

Narrator:
And now the continuation

of "Hell's Kitchen."

- You can't dwell on what
happened in the past.

You just have to
continue to push forward.

- Good?

- If anything, this is
just going to fuel my fire.

I just took it personal,
and I'm upset about it.

And he said
it's just banter, dude.

When you get to the kitchen,
have a little composure.

I said, okay, Chef.

Tomorrow's a new day.

I'll say my prayers,
kiss my picture of Saxon,

and I'm [bleep] ready to go.

- Isn't this crazy, man, that
we have a one in four chance?

- We talked about that.
- I know.

We talked about this.

It's me and you out those doors.

- 100%.
- And I would love nothing more

than to go into that finale

with my brother Ryan.

- This is a roller coaster, man.

It's insanity.

- You got this, John.

[dramatic music]

♪ ♪

- Rise and shine.

Let's go.

Good morning.

- Morning, Chef.
- Morning.

- Good morning, Chef.
- Right.

All of you,
welcome to the first ever.

Hell's Kitchen Grand Prix.

[exciting music]

- How exciting is that?
- Amazing.

- So exciting.
- Really cool.

- For your next individual
challenge, when I say go,

you'll race around
the Grand Prix track.

You've all got two minutes
to grab your ingredients.

One stop per circuit.

- Understood?
- Yes, Chef.

- Good.

- I have to whoop some ass
today.

I got to keep showing
Chef Ramsay

how consistent I am
and make a bad-ass dish

and win this challenge.

- Today's winner will host
your very own pop-up event

at the Sunseeker Resort in
Charlotte Harbor, Florida,

a luxurious waterfront resort.

- Whoa.

- The reward today is huge.

It's something that's going
to really help your career,

get your name out there as
a chef, and it's in Florida.

This challenge is for me.

- You should be
thinking about the kind

of coastal cuisine
you would expect

to see at an incredible
coastal resort.

Get on the start line, please.

- The Sunseeker Resort
showcase, doing our own pop-up,

would be freaking phenomenal.

- Are we ready?
- Yes, Chef!

- On your mark, get set, go!

Let's go! [Tires squealing]

- Oh, my God. Here I go.

I hear the word go,
and I'm just, like,

running with my cart.

I think I might have ran
over a couple of feet,

but I don't feel bad about it.

I'm trying not to fall
right now.

- I get to the protein
station, and I see this crab.

And he's looking me in the eyes,

and I go for the crab today.

- Peruvian aji amarillo...
- is there?

- Yes.

- I found my Peruvian pepper
paste, and I'm thrilled.

I'm excited about
these ingredients,

and I'm ready to
bring it to life.

- Oh, my God.

- You know how to
drive that thing?

- No! It's all slippery.

I am running as fast
as I can, trying

to get these corners so tight,

but this racetrack
is so slippery.

Out of my way.

Oh, my gosh.

Johnathan, get off the road.

I'm trying to win here.

- Let's go. 75 seconds left.

Ryan, let's go. Come on.

- Get out of my way.
- Go.

- I grab some
beautiful Thai chilies.

- I grab some bok choy.
- Bok choy.

- Flounder.
- Flounder.

I'm planning to
crust the flounder

with soy-braised bok choy.

It's gonna look beautiful
and it's gonna taste beautiful.

I have all the faith in
the world about that.

- 45 seconds to go.
- Johnathan, let's go.

- Oh ho ho!

I'm on my third lap,

and what I need
is a beautiful protein.

I got Florida on my mind.

I got this pop-up on my mind.

So immediately, when
I see that mahi-mahi,

I know that's going
to be great in my dish.

Found the corn... two ways.

- 15 seconds to go.

- 15 seconds?

- 10, 9.

- Sammi, come on.

- 6, 5, 4.

- I think I'm good. Yeah.

- 3, 2, 1, and stop.

Oh, my goodness me.

Well done.
Happy with the ingredients?

- Yes, Chef.
- Yes, Chef.

- Now, all of you
have got 45 minutes

to create a stunning dish.

And your 45 minutes starts...

wait, wait, wait.
Put the basket down.

2 seconds.

- Oh, no.

- Carmen.
- Yes, Chef.

- See the HK logo there?
- Yes, Chef.

- Would you just
pull that up, please?

Just lift it up.

Got Johnathan on there.

- Pffft.

- How weird is that?

- Oh, no.
- That's right.

You were not shopping
for yourselves.

- [whispering] Damn it.

- You were shopping
for one another.

- I'm pissed off.

You know, I found my
Peruvian pepper paste,

and now Johnathan
gets to use it.

- Sammi,
can you just come around

to the side of your cart?

- Ryan.

- Lo and behold, Hell's Kitchen,

I don't get to
use my [bleep] ingredients.

So now, I have to
come up with a dish

on the fly with ingredients
that I didn't choose.

- Johnathan. Oh!

- It's Sammi.
- Sammi.

- Everything
that I thought that I

was going to do, like, nah.

- And... Carmen.

Swap places behind
the right cart.

- Enjoy that aji amarillo, okay?

- This is Hell's Kitchen.

I need to see how do you
adapt under pressure.

- Understood?
- Yes, Chef.

- Your 45 minutes starts now.

Let's go.

Careful, careful.

- Plot twist, huh?

- Yeah.
- Yes, Chef.

- Didn't see that coming.

I had such a beautiful
plan for this mahi-mahi.

I had the dish
conceptualized in my mind.

- Johnathan, crab,
sweet potato, limes.

What are you thinking?

- I'm thinking an aji
amarillo sweet potato puree.

- Yep.
- I wanna go with a crab cake.

And now I have this
Peruvian from Florida,

all her ingredients
that I don't usually use.

- You enjoying my aji?

- I'll make you proud,
I promise.

- [bleep] is liquid gold.

- I like gold.

I don't know what you
were thinking, Carmen,

but I know where I'm headed,

and it's a great [bleep] place.

I'm going to Florida
for the pop-up.

- Just over 25 minutes left.
- Heard.

- Heard, Chef.

- I'm not a fan of clam juice.

Ryan sucks at grocery shopping.

I'm sure his wife does
all the shopping at home,

clearly, because
these ingredients

are not making sense to me.

This is supposed to be a
tropical beach challenge,

and, you know, he's got
this soy sauce and this,

like, heavy yuzu kosho,
so I am feeling a little bit

thrown off my game right now.

I'm just going to pan sear it
to get it nice and crispy.

I live in Miami, so I'm just
kind of following my gut

here because I really
want to highlight

tropical flavors today.

♪ ♪

- Don't squeeze all
the juice out of that.

- Yeah.

- 16.
- 16.

- 16 minutes to go.

- Heard, 16.

I'm definitely upset that
I have Johnathan's dish now

because nothing is
screaming tropical to me.

I don't know what I'm
about to do with that yet.

This is such French
landlocked ingredients.

- Have you cooked mahi before?
- Yes.

I am so happy that at least
Johnathan got mahi-mahi

because that is a
popular fish in Florida,

so I'm ready to make something

super beautiful and yummy
out of it.

- Ryan, you good?
- Yeah. You good?

- I saw your face
when you got the swap.

- 'Cause I really had
a good idea in mind.

- Yeah, but you gotta cook
what's in front of you.

- Yes, Chef.
- Not show your poker face.

- I'm feeling okay.

These ingredients,
I know that they can work.

I'm going to do
a grilled swordfish

with a grilled pineapple
and lemongrass-scented rice.

I've got to watch my seasoning
this time on the sword.

[bleep] overseasoned it
the last time.

Swordfish, my arch nemesis
after the grill challenge.

- The sauce on the fish
is a little overpowering.

- Okay.
- Maybe it's a little

- too salty, too.
- Heard that, Chef.

I need to forget about
the past and, you know,

just put my heart and
soul into this dish.

- 2 and 1/2.

- 2 and 1/2.
- 2 and 1/2, heard.

- Good, Johnathan?
- Yes, Chef.

- [bleep].

- Come, Ryan, quickly.

- I cut the fish in half.

Lo and behold, it's undercooked,

and I need to get
this cooked quick.

So I cut it in fours,
back on the grill.

- 20 seconds to go.
- Come on, Ryan.

- Time is ticking, and I just
hope that the fish is cooked.

- 10, 9.

- Let's go, Ryan.
- You got to get it on the plate.

- Yes, Chef.
- Come on.

[tires squealing]

[intense music]

- 10, 9.

- Let's go. Ryan.

- You got to get it on the plate.
- Yes, Chef.

- Come on, bud.
- 7, 6,

5, 4,

3, 2, 1,

and serve, Ryan. Let's go.

Now, listen carefully.
This is how it's gonna work.

I'll taste your dish.

First person will go
and sit in that chair.

That's called pole position.

And the second
dish will come up.

If that dish is better,
they will knock

you out of the pole position.

The chef who is in pole position

after all four dishes
have been tasted

wins the amazing pop-up.

Up first, Sammi. Let's go.

- I'm really happy with the
way that my dish turned out.

- Thank you.
- I brought out

as much tropical flavors
as I could.

This is grilled mahi-mahi with
a charred pickled corn salad

with a tangerine beurre blanc.

- Dish is delicious.
- Thank you, Chef.

- It's fragrant, it's zesty,

and it's everything you want,

sitting on that beach
in Florida.

- Thank you, Chef.

- Young lady,
you are in pole position.

Take your dish and sit down.

- Thank you, Chef.
- Having your own pop-up

and having Chef Ramsay's
name behind yours...

- Well done.

- I want it so badly.

- Up next, Ryan. Let's go.

♪ ♪

Excellent.
Describe the dish, please.

- So Chef, I have a lemongrass
and lime scented Jasmine rice

with grilled swordfish.

And the last time
I cooked sword,

I overseasoned the dish, so I
wanted to make sure that I got

the seasoning right this time.

- Sammi, are you
comfortable there?

- Yes, Chef.
- Well, young lady,

you get to stay there.

That is desperate,
desperately needing salt.

- Yes, Chef.
- You have to taste everything

- before it goes on that plate.
- Yes, Chef.

- It's a tough fish
to get right.

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

I can't believe that
it's happening again.

"Groundhog Day."

One was underseasoned and the
other one was overseasoned.

Swordfish, 2.

Ryan O'Sullivan... 0.

- Up next, Carmen. Let's go.

- Yes, Chef.

I'm feeling really
good about my dish.

Sammi's on the throne,
and I'm just thinking,

keep that seat warm for me,
girl.

I'll be there soon.

I made a pan-seared
flounder with bok choy

and a papaya mint salsa.

- Wow, that's a
beautiful sear on that.

- Thank you, Chef.

- That's good.
- Thank you.

- But is it good enough
to take pole position?

[suspenseful music]

- Congratulations, pole position.
- Thank you, Chef.

- Well done.
- Thank you, Chef.

- Sammi, jump down.

- Move over, Sammi.
- It's my turn.

I get to sit on the throne.

- Comfy there?
- I'm not getting up.

- Okay, young man. Let's go.
- Yes, Chef.

There's absolutely no way
that that flounder

could beat my crab cake.

It's going to take me
to Florida.

It's going to get
me this pop-up.

- Describe the dish, please.
- Yes, Chef.

You have crab cake
with sweet and spicy

puree with amarillo paste.

- What's the bind
on the crab cake?

- Just a little herbs,
breadcrumbs,

and a splash of cream.

I wanted the crab
to kind of sing.

- Crab cake is delicious,
young man.

- Thank you, Chef.

- This is really tough.

Carmen's flounder
is exceptional.

Your crab cake is exceptional.

Sitting in pole position...

Congratulations goes to...

Johnathan. Well done.

- Thank you, Chef.
- Well done.

Carmen, please.

- Good job.
- Thank you.

- Wow.
- Thank you.

I feel amazing.

Don't call it a
[bleep] comeback.

This is as close as
redemption can be.

- Comfy there?

You're going to be
hosting that pop-up event

at that beautiful Sunseeker
Resort in Florida.

- And there's more.
- No way.

- Go and stand next to your
team, because this is big.

Not only will Johnathan
host a special pop-up event,

but they'll also win
two round-trip tickets

and a beautiful two nights' stay

in the luxurious Sunsuites.

- Saxon, we're going
to Florida, baby.

And I still have to tell you
about today's reward.

I'm sending you on
an epic adventure...

- Oh, what?

- On jet skis.

The first rule of
boating safety is what?

- Put your sunscreen on?

- Oh, no.

Never boat alone.

So which chef
would you like to take?

- Let me think about this.

I got to take Ryan, Chef.

We got to go.

- Sunscreen on.
- Head up to the dorm.

- Good luck.
- Thank you, Chef.

- Be safe, yes?
- Yeah!

- Nice one, hey?

Johnny, my boy, [bleep]
winning it for the both of us.

- Sammi and Carmen,
I'm afraid we need yogurt

for that beautiful beet salad,
which means you'll

be cracking open fresh coconuts,

separate the juice, the meat.

- Yes, Chef.
- Yes, Chef.

- Be careful.

Those coconuts are tough.

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

Always a runner-up.
Never a winner.

Big surprise.

- Carmen, so close.

- Yep.

I'll get him next time.

- We are going to
make coconut milk.

So take the mallet.

- Okay. Start banging?
- Yep.

- I have not cracked these
kinds of coconuts before,

but I see them a lot in Miami.

Ah, this sucker sucks.

Usually, it's with a
giant machete, which

maybe it's a good thing
that we don't have those

around us today.

- Chef.

- Don't [bleep] drown, huh?
- We won't.

- Oh, God.
- Yeah, back off.

- Avoid the sharks.

- You're not ready for tonight.

- I love coconut water. Oh!

- Watch your face.

I'm slamming these
coconuts just like I'm

about to slam dinner service
tonight, so Johnathan,

you should be afraid.

- After you, sir.
- Let's hit those Sea-Doos.

See you later, you losers.

[upbeat music]

♪ ♪

Damn, so sick.

- Nice one. Look at this.

- The jet skis are outrageous.

Yeah!

Hell yeah!

My adrenaline is off the charts.

These are [bleep] so fast.

Woo!

And I can't imagine
spending this with anyone

else other than Ryan.

[laughing]

- This jet skiing
is the best thing

that I've ever done in
my life, hands down,

and I get to do it with Johnny.

- While Johnathan and Ryan
enjoy their Sea-Doos,

the girls are smashing coconuts.

Narrator: While Johnathan and
Ryan enjoy their Sea-Doos,

the girls are smashing coconuts.

- They're getting so [bleep]
- arrogant and, like, cocky.

- I wasn't that, like, impressed

- with their dinner service.
- No.

- I didn't see anything
that I was like, wow.

Like, I can't do what
they're doing, you know?

I'm not calling myself
the underdog

of the black jacket
team anymore.

It just made me realize that,
like, I do belong here.

- You belong here.

I'm in the top four right now,

and I'm competing against
the best of the best.

And I am one of those people.

If I'm in this competition
with anyone from the Red Team,

I'm glad it's you.

- I know, girl.

We're the last two
women standing.

- I know.

[mellow music]

- You shouldn't have
done this, Ryan.

- You're so sweet.
- Aw!

- Ryan and I got our first date.

Oh, let me help you.

- [laughing]
- Thank you, sir.

- We really got to spend
some time, just us.

This is our first date, right?

- First, but not
our last, Johnny.

- The finish line is almost
there, and we both know it,

so it just feels really good
to spend this with Ryan.

- So what do you think's
going to happen tonight?

- I think we're going
to crush service

and get our hands
on those doors.

- I plan on standing at
the doors, looking at you,

your hand on one hand
and mine on the other.

- And my door opens.
- Yeah?

No, [bleep] you. [Laughing]

- I'd hire you.

- I mean, I need
a dishwasher, so...

We're in the top four right now,

and to be going on
an award, you know,

it might be our last one.

Who knows?

So yeah, I'm
really, really happy

and thrilled that I got
to go with Johnny today.

- Are you going to pay
for this date or what?

- [chuckling]

- So what part of the coconut
is considered the nut?

- It is the nut.

- Wow. Did you guys save me
some coconut water?

I'm really thirsty
from being in the sun.

Hands down, best reward.

- It was insane.

- Those were sick, hands down.

They went at least
60 miles an hour.

- I knew it would be amazing.
- You guys deserve it.

- The boys, eh?
- Yeah, bro.

- Ugh. I'm pure poker face.

- Let them have it.

- All of you.
- Narrator: Coming up...

- Leads, show me you've got
the head chef potential.

- Yes, Chef.
- Yes, Chef.

Narrator: The final four
face their toughest test yet.

- You are the last
line of defense, yes?

- Yes, Chef.

Narrator: Taking turns
running the pass.

Will they spot Chef Ramsay's
mischievous sabotages?

- If we trust him, and that
happens, we're [bleep].

Narrator: And will
one chef's power trip

push the black jackets too far?

- Ryan, take the lobster back.

- They're cooked, Chef.
- No, they are not.

Let's go. Push it!

- Come on, guys.

[ding ding]

- Marino.
- Si, Chef.

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

- Here we go.

[exciting music]

narrator: Excitement is
definitely in the air

as the dining room
fills up with guests.

- Here you go...

...anxious for a
memorable meal prepared

by Chef Ramsay's final four.

- I'll do the New York strip.

[INAUDIBLE].

- I'll have the rack of lamb.

Narrator: Among them,
individuals who have

achieved their American dream.

- [gasps] The ticket's here!

Narrator:
The four black jacket chefs

will face
their most critical test yet.

- All of you, leads,
show me you've got

- the head chef potential, yes?
- Yes, Chef.

Narrator: They will each
take a turn running the pass.

- To being in hell.

Narrator: During their turn,

Chef Ramsay will test their
attention to detail

while Chef Christina
covers their stations.

- You good?
- Yeah.

- Yeah? Properly set up?

Narrator: And the first chef

to run the pass
this evening is...

- Carmen, good luck.

You're running
the hot plate, yes?

- Yes, Chef.

Prior to this competition,
I've never run a pass.

But I just need to bring it
tonight, stay focused,

stay confident,
stay really loud.

- Smash it. Let's go.

- Thank you, Chef.
- Order on.

- Someone's probably
going home tonight,

so I know I'm not going
to let that be me,

no matter what happens.

Walking in order, two scallops,

one carbonara, one riso.

[yelling in agreement]

- Seven minutes, carbonara,
risotto.

- Seven minutes. Heard.

I know that he wants
to see someone

that is confident and strong
and uses their voice,

and I am all of those things,
so if he wants me

to bring it,
I'm going to [bleep] bring it.

How long on two scallop,
one riso, one carb?

- It's going to be
three minutes, Chef.

- Scallops should be
dropping soon, yes?

- Scallops are dropped.
- Heard.

Narrator: For Carmen's first
attention to detail test,

Chef Christina has switched out

the butternut squash puree
for carrot.

- So you do two scallops,
put your puree

on there, five each.

Scallop garnish, please.

[suspenseful music]

Right.
You've got the scallops, yes?

- This is carrot puree.
- Look at me.

- Yes, Chef.
- Well spotted.

- I realized that it's carrot
instead of butternut squash

because of the color.

It's much darker.

This is carrot puree, Chef.
Thank you.

- Sorry about that. Thank you.

- I was really proud
that I caught

that first one right away.

- You do the scallops, yes?

And I will do the
carbonara and risotto, yes?

Narrator:
For Carmen's next test...

- Walking riso and carbonara.

- Let's go. Thank you.

Narrator: Chef Ramsay is
switching Ryan's carbonara

with pappardelle noodles.

Plate your carbonara. Let's go.

- Hey, this pasta is wrong.

I need the right noodle, please.

- Heard that.
- Hurry, please.

- Right. Well spotted
in the pappardelle, okay?

- Thank you.
- I'm feeling really good.

You know, I'm catching these
little attention to detail

items that are really important
when you're running the pass.

John, you can walk. Thank you.

Narrator: With her first
two sabotages caught,

Carmen is now sending out
appetizers...

- Oh, my God.
- The texture of the rice

- is unbelievable.
- Oh, come on.

Narrator: To some
very happy diners.

- That's delicious.

- I have a ticket for you,
party of four.

- Okay. Thank you.

- You're welcome.

Narrator:
Unbeknownst to Carmen...

- Party of four. Okay.

Narrator: She is holding
her final sabotage.

Marino has written
the wrong number of entrees

on the ticket.

- Four top walking in.
- Heard.

- Entrees, one halibut,
one salmon, one lamb.

- Heard, Chef.
- Thank you.

- How long?
- Seven minutes out.

- Entree, one halibut,
one salmon, one lamb.

One, two, three.

- Yes, Chef.
- We're missing an entree.

- Get him over here. Come on.

Gotta spot that.
Look out for everything.

Let's go.

- Marino,
I am missing an entree.

It's a table of four.

There's only three
entrees, please.

- Got you, no problem.
- Thank you.

I missed this one mistake,

but I'm not going to let it

stop me from killing it

during the rest of the service.

- You need eyes everywhere.
- Yes, Chef.

- You have to be
super quick there, yes?

- Good job.
- Thank you.

- Well done.
- Thank you, Chef.

- Let's go.
- Yes, Chef.

Was it a perfect run
on the pass?

No, but I think it
was a good start,

and I hope that I showed
that to Chef Ramsay.

- Ryan, hand it over.

You're running
the hot plate, yes?

- Heard. I'm ready.

Get me up there. Let me lead.

Get me on the pass.

- You are the last line
of defense, yes?

- Yes, Chef.
- Let's go.

I have practiced calling out
tickets for this moment.

Okay, walking in,
we're going to go two riso,

one carbonara, one scallops.

- Heard.
- Thank you.

- How long?
- Seven minutes.

Ryan is really good, clear,
straight to the point.

- Make sure
they're perfect, okay?

Taste, taste, taste.

- Season everything.
- Yes, Chef.

- He's definitely
off to a great start.

Walking two lobster tail,
two scallops now.

Heard.

- Heard - Scallops.

- Thank you.
- Lobster tail.

- Two riso.

Narrator: For Ryan's first
attention to detail test...

- Lads, we're
dragging here, yeah?

Two scallops, two
carbonara, two riso.

- Yeah, carbonara's walking
right now in my hand.

- Heard that.

Narrator:
Chef Ramsay has replaced

the arborio rice in the
risotto with orzo instead.

- Plate the risotto.
- Yes, Chef.

- Let's go. Lobster post.

- That's not risotto, Chef.
- That's... that's orzo, Chef.

- Look at me. Put the pan down.

- Well spotted.
- Thank you.

- Yes.

- This is a monumental
situation to be in.

If I pull this off, then
I'm going to skyrocket

myself into the top three.

Beautiful. Thank you very much.

The second you put me
in that kitchen

and put that apron on me,
I'm a different beast.

- Chef Ryan, I have two
table of two for you, okay?

- Two twos.

Narrator: Ryan's next test
is already in his hand.

Marino is up to
his old tricks again.

He's giving Ryan the
wrong number of entrees.

- Hey, Marino.

Marino!
It's four people on the table.

- Let me see, one main course.
- Okay, yes.

- Missing.
- Got that.

- Thank you.
- Thank you.

Marino, better luck
next time, kid.

- Eyes everywhere. Well done.
- Yes, Chef.

You can't [bleep] down my
back and tell me it's raining.

You got to be up early
in the morning to catch me.

Two Welly, two
shrimp, two halibut.

- How long?
- I'm ready to walk.

- Walking, two halibut.

- I'm looking out
for everything.

There's no way they're
going to get past me.

- I'll finish that.
- You slice this strip.

[dramatic music]

♪ ♪

- Carmen!

Come here, please.

Narrator: It's over an hour
into dinner service,

and the black jacket chefs are
taking turns running the pass.

- Carmen!

Come here, please.

Chef, these are
overcooked, yeah?

I need medium rare.
These are way over, yeah.

- Refire. Yes.
- Refire.

I look over, she doesn't even
have any strips in the pan.

No backups.

How long do we need
on this refire?

I need to know immediately.

- I need seven minutes,
including rest time, Chef.

- You can do it in six?
- No, you can, yeah?

Make it happen.

- Carmen's just all over
the place right now,

and she seems flustered.

And she seems like
she can't catch up.

- Whilst you're running
the hot plate,

you still need to
run your station.

- Yes, Chef.

- And there's a few who's
not running your station.

- Yes, Chef.
- So pick it up now, yes?

- Yes, Chef.

I'm on the meat station
alone tonight,

and it is one of the more
challenging stations.

Strip is ready to walk.

Go ahead and take them.
Thank you.

- I'm walking strip.
- Heard on walking strip.

- We're the top four, best of
the best in this competition,

and any little mistake
can send you home.

[suspenseful music]

♪ ♪

- Nicely cooked.

Much better.

That's the refire. Let's go.

- Grazie.

- Thank you. Oh, my God.

This smells so good.

- This sauce is unbelievable.

- Well done, okay? Well done.
- Thank you.

- Wipe down the hotplate.
- Yes, Chef.

Hey, and more importantly,

you kept the standards up, okay?

- Yes, Chef.

I feel right at home here.

I'm 110% fit to be
Chef Ramsay's head chef.

- Right. Johnathan, let's go.

- Yes, Chef.
- Everything's at stake

right now at dinner service...

the door, the finale.

Okay, guys, walking in,

two carbonara, one scallop.

Entrees, one salmon,
one Wellington, one lamb.

- Heard.
- Heard.

- How long on the
carbonara scallops?

- Five minutes, Chef.
- Five minutes.

Thank you.

- Nice and clear, that order.
- Hey, really good.

Don't let your guard down in
front of your brigade, okay?

- Let's go.
- Yes, Chef.

I feel dialed in.

Nothing is going to get past me.

It's my job to protect
this food and the pass,

and that's what I'm
going to [bleep] do.

How long for the two
carbonara, one scallop?

- Three minutes out, Chef.

- Carmen, put the
Wellington in first.

- I already have.
- I have them in the Welly.

- Okay, you have enough?
- Yep I have them in the oven.

- Johnny's doing
very good so far.

He's coming back, being vocal.

He's locking eyes
with everybody.

You know, he runs
a pass at his job.

So I mean, this shouldn't
be any different.

Walking carbonara.

- Okay, carbonara heard.

- So do the dots there first.

- Yes, Chef.

Narrator:
For Johnathan's first test...

- Carbonara on your right, Chef.

Narrator: A Carbonara with
fava beans instead of peas

is around the corner.

- I'll finish that.
- You do the carbonara.

- Yes, Chef.

- Check the seasoning, yes?

- Yes, Chef.

I don't even need to put
my spoon in and taste it.

Fava beans.

- Well spotted.
- Thank you.

- Go.
- Thank you, Chef.

- Quickly. Service.

Go, go, go.

- The carbonara is amazing.

- How long, two salmon,
two strip?

- Three minutes, Chef.
- Three minutes.

Narrator:
For Johnathan's next test,

Chef Ramsay has switched
out Sammi's salmon

for arctic char.

- Dress the salmon, yes?
- Yes, Chef.

- And I'm dressing the steak.
- Yes, Chef.

- Let's go.
- Gently, gently, gently.

- So bring them down.

Bring them down.
Bring them down.

Are you happy with that?

- I want to take
this off, make it...

- Look at the fish.

- Look at the fish.
- Wrong fish.

- It's arctic char.
- Yeah.

[bleep].

Ooh, tough one.

Arctic char.

You know, I didn't
see that coming.

Arctic char and salmon
are pretty close,

but the important
part is picking

it up and bouncing back.

- Look at me.
- Don't drop your head.

- Eyes everywhere.
- Yes, Chef.

- Understand?
- Yes, Chef.

I'm going to make sure
this is my only mistake.

- Service, please.

Go.

- One Wellington, one lamb.
- How long?

- Welly and lamb walking.

Right on your left, Chef. Lamb.

- Thank you.

Narrator:
For Johnathan's final test,

Chef Ramsay is switching
the rack of lamb

with a rack of venison.

- Put the lamb with the crust...

- That doesn't look
like lamb, Chef.

- That's not lamb.
- What is that?

- I don't know,
but I cooked the lamb,

and that is not lamb.

I don't [bleep]
know what that is.

Some crazy dinosaur meat.

I know that that's not lamb.

- Well spotted.
- Thank you, Chef.

- That's venison.
- Venison.

- Finish the Wellington.
- Yes, Chef.

- Young man, well caught.

- Saxon, close your ears.

I get stiff as a rock
to hear Chef Ramsay say,

"Good catch, young man."

- That's it. Go, John.
- Well spotted.

- I am just over the moon,
so [bleep] excited right now.

I can't even explain it.

- Ryan, take over
the fish, please.

- Yes, Chef.

- Sammi, you're
running the hot plate.

- Let's go.
- Yes, Chef.

- Head Chef.

- Head chef,
Hell's Kitchen Vegas.

We are fighting for this.
I am winning this.

There is no way I'm
being sent home tonight.

- You're the head chef.
- Yes, Chef.

- You run this place. Good luck.

Let's go. All yours.

- Chef Sammi.
- Yes, Chef.

- I have a four top for you.

- I'm absolutely channeling
Chef Ramsay right now.

I'm going to show him that
I can be just like him.

I am all business tonight.

Order in, I've got a four top.

Two scallop, two risotto.

- How long?
- Two scallops, two risotto.

- Seven minutes.
- Heard.

Seven minutes, two scallops,
two risotto.

- Nice. Strong, punchy,
and they got it.

- Yes, Chef.
- Let's go.

- I have never felt this
secure and confident.

How long on my
two lobster tails?

- 30 seconds, Chef.

- And it feels [bleep] amazing.

- Tails on your right, Chef.

- Thank you.

These lobster tail
feels a little over.

- Yeah. That's overcooked.

- Ryan, these lobster
tails are overcooked.

- I need two more.
- Yes, Chef.

- Coming right up.
- How long?

- Tails in one minute, Chef.

- My standard tonight is
going to be extremely high.

I want perfection.

- They're good, Chef.

- No. They're under.

Ryan, take the lobster back.

- They're cooked, Chef.
- No, they are not.

Narrator: It's 90 minutes
into dinner service,

and Sammi is the last
chef to run the pass.

- Ryan, take the lobster back.

- They're cooked, Chef.
- No, they are not.

- Come on, guys.

Narrator: But Ryan's issues
with the lobster tails

has slowed down the service.

- Right, Ryan.
- I'm [bleep] dying now.

- I want the lobster.
- Yes, Chef.

- Let's go.

If I don't get this
food out right now,

I'm definitely going to go down.

But that's not going
to happen on my watch.

- Push it.
- Okay, Ryan.

Let's walk. Let's walk.

- Walking. Walking.

- Two riso.
- Put 'em down.

- Two tails, Chef.
- Get a grip, young man.

- Thank you.

They feel good,
Chef, a lot better.

- Yes, Chef.

- Go. Narrator: Ryan's lobster

finally meets
Chef Sammi's approval

and makes its way
out to eager diners.

- Oh, this is fire.
- Right?

Narrator: And is
getting rave reviews.

- Oh, man. This is killer.

It's so good.

- Entrees fired,
two halibut, two lamb.

- How long?
- Two lamb, two halibut.

- Three minutes.
- Heard.

- Lamb garnish, please.

- Narrator: To test Sammi...
- Lamb garnish coming.

Narrator:
Chef Christina has served

arugula instead of spinach.

- Sorry, carrots hot.
- Carrots hot.

- Chef, this is arugula.

- Well spotted.

- Christina, finish, please.
- This is arugula.

Thank you.

I'm so happy. I'm speaking up.

I'm using my voice, making
sure that everything

is going out perfectly.

First sabotage.

- Eyes wide open. Well done.
- Yes, Chef.

Feeling good that I caught
this mistake, for sure.

- Last table, guys.

- Chef, halibut on your right.

Narrator:
For Sammi's final test,

Chef Ramsay has replaced the
halibut with Chilean sea bass.

- Okay. Put the halibut on
the plate, quickly.

- Yes, Chef.
- Ryan, nice cook on the halibut.

- Yes, Chef.

- Touch that.

- Do you think this
is a little under?

- No. Touch it again.

- What is that?
- Oh.

Is it sea bass?

- That is bass, exactly, there.
- Come on.

Come on. Take it off.

- Oh, my God.

I'm touching the fish,
and it seems perfect,

so I'm just, like, not even
thinking twice about it.

Definitely feeling
a little disappointed

- that I didn't catch this.
- Right.

Look at me. Well done.

- Last line of defense.
- Yes.

- Now you know what it
feels like when you're

- let down by your brigade.
- Yes, Chef.

- Good job.
- Thank you, Chef.

I'm feeling a little
bit defeated right now,

but overall, I feel like
I did really well tonight.

- Service, please.

- Oh, wow. Thank you.

- That was amazing.

So good.

- Well done, all four of you.

Now, listen carefully.

I want all of you to
go back to the dorm

and have a really
deep discussion

and convince your fellow
chefs why you deserve

to move on in this competition.
Is that clear?

- Yes, Chef.
- Off you go.

- Thank you, Chef.

Obviously, we can
sit here all day

and talk about how hard
we've worked and, you know,

what we've sacrificed
to be in this industry.

- Good job tonight, guys.

- Yeah, good job.

- But, you know, I feel
like I am the epitome

of the American dream.

I came here with pennies in
my pocket, and I've worked,

you know, my absolute buttocks
off to be where I am today.

We all worked hard to be here.

10, 15 years that we've
all been [bleep] grafting

in kitchens to get here.

- One year.

I'm also fighting for
that American dream,

and, you know,
the past year and a half

has been the biggest
struggle of my life.

I started my own
business out of my car

when I got laid off
from my corporate job.

Came right into this
industry full throttle,

and a year and some change
later, I ended up here.

And that's for a reason because
I've been busting my ass.

Everything that I have
sacrificed for myself,

my family,
and all the sacrifices

that they've made for me as
well has led me to this point,

so I don't want anything to
stop me from getting there.

- My American dream.

It's not even mine,
at this point.

It's, like, Saxon's
American dream,

and you guys all see that I
talk about Saxon all the time.

I came in here with
my American dream,

thinking everything was going
to be, you know, about me.

And it is absolutely not.

It is her American dream now.

Cooking and sacrificing,
you know, her birthdays,

that's hard, too.

I know you guys
all make sacrifices.

- I couldn't see my
family for four years

over me being on a visa,
and then COVID happened,

so I didn't see
anybody for four years.

- Yeah. Yeah.
- That was tough.

Like, I almost went home,
but then my dad told me,

he was like, there's
a reason that you got the visa.

My dad's a chef,
and when my dad was 23,

he won the green card
lottery to come to America.

A month later,
my mother fell pregnant

with me, so my dad had to
cancel his American dream.

- Wow.
- His dream was to

- work for Gordon Ramsay.
- Your dad?

- The fact I'm doing this,
it's for the both of us.

This one's for you, Dad.

- I'm definitely doing
this for my dad, too.

- Yeah.
- I haven't really opened up

about it, but my dad was, like,

my number one supporter, always.

My dad suffered from
a pretty major stroke,

like, two years ago, and I've
been taking care of my dad

by myself for, like,
the past two years.

You know, taking him to,
like, doctors' appointments

and stuff all the time, while,
like, trying to balance

like a full-time job,
and I just know that he's

so proud to see me here.

- I think that's why
the four of us are here,

is because we do
represent fighting

for that American dream in
each of our own different ways,

- you know?
- In a very big way, at that.

- Yeah. We're all fighters.

- I'm here to [bleep] stay,
so...

[dramatic music]

♪ ♪

- We started way back
with 18 chefs,

and now I'm down
to you final four.

- This is so crazy.

- Damn.

- You all show
an immense talent.

However, tonight only three
of you will be advancing.

Sammi, why do you deserve
a spot in the final three?

- I'm very proud with everything

that I've done in
this competition.

I've become a better leader,
better communicator.

I just want to learn
from you so much

and be your next head chef.

- Carmen.

- All of the
hardships in my life

have led me to
this exact moment.

I'm not lucky. I'm resilient.

I want a job, and it's to
be your next head chef,

and I'm not leaving
until I get that.

- Johnathan.

- You know, I talk
about destiny a lot,

but I feel like I'm right
where I should be, Chef.

And I'm really proud of
myself as a father and a chef.

There's no one else in this room

who wants it more than I do.

- Ryan, young man, why
do you think you deserve

a spot in the final three?

- I came here with nothing in
my pocket, but just a dream.

You know, I still have
that hunger, that desire

to be your next head chef.

And the furnace
inside my stomach,

not all the water in the
ocean could put out, Chef.

- This is tough,
but I have made my decision.

The first chef advancing
to the final three is...

[dramatic music]

♪ ♪

Congratulations...

Ryan.

Young man, when you took your
turn at the pass tonight,

it certainly did not feel
like it was your first time.

You were in control.
Congratulations.

- Thank you, Chef.
- I will not let you down.

- The next chef advancing
to the final three is...

♪ ♪

Johnathan.

Young man,
you led with authority.

Throughout this
competition, you've

been one of the most
consistent chefs ever.

- Thank you, Chef.

- Sammi and Carmen,
only one of you

will be joining the final three.

The final person advancing
to the final three is...

[dramatic music]

♪ ♪

- Sammi and Carmen,
only one of you

will be joining the final three.

The final person advancing
to the final three is...

[dramatic music]

♪ ♪

Sammi.

Across this entire journey,
you have been unflappable.

- Sorry.

This is just
everything that I want.

- Congratulations.

- Thank you, Chef.

- Carmen,
come over here a minute.

You have bucketloads
of creativity,

and you have tremendous passion.

When your experience
catches up with everything

else you've got,
you have the total package.

- Yes, Chef.

- Further down the line,
my door is open.

- Reach out.
- I will, for sure.

- Promise?
- I do.

I'm so grateful for
this opportunity.

It's really changed my life.

- I do not want your jacket.

- Thank you, Chef.

Can I hug you?

Thank you for everything.

- Good job.
- Appreciate it.

- Thank you, guys.
- Good job.

- Good night.

- Part of me feels like
I didn't lose today.

I've grown a lot throughout
this competition.

If you could go back
and give yourself

one piece of advice
when you first started,

what would it be?

- I'd travel more.

- Coming into this competition,

I felt the need to prove myself.

- The duck's cooked beautifully.

You have done your
Peruvian heritage proud.

- I am new and fresh
in this industry.

I feel like I'm trying
to unclog a toilet.

So there were a lot of obstacles

coming into this competition.

It's called Hell's Kitchen
for a reason.

- How long?
- Should be down in 2, 2 1/2.

- Should it be down
in maybe 2 1/2?

- Should we go shopping?

Should we get our nails done?
[bleep] drive it.

I don't expect it from you.

- I want it better. Yes?
- Yes, Chef.

It's been so many high highs
and really low lows...

Oh, my God!

[goat bleating]

- Enjoy.

I missed one egg at the end,
and I'm sorry, okay, but what

about that raw chicken?

This just doesn't
feel right anymore.

Being knocked down so many
times and just bouncing back,

I definitely have a thicker skin

and, you know,
I believe in myself.

I've made it this
far for a reason.

- Lamb is beautiful.
- Thank you, Chef.

- That Wellington's beautiful.
- Nice job, Carmen.

[bleep, bleep].

Being able to cook
with Chef Ramsay,

those are moments that
I'm going to remember

for the rest of my life.

- Congratulations, Carmen.

[overlapping yelling]

- We got black jackets for a
reason, and we deserve it,

so let them underestimate us.

I'm walking out of here
a better chef and a better

person, and I'm proud of
myself for making it this far

this early in my career path.

And I know that there's a
lot more to come from me.

- Now, you are all
going to compete

in one more final challenge.

That challenge will
determine which two of you

advances to the finale
of "Hell's Kitchen."

But for now,
just take this moment in

and enjoy it because, my God,

you [bleep] deserve it.

- Thank you.
- Thank you.

- Good night, Chef.
- Thank you.

- Mom and Dad, your boy made it.

The American dream. I told you.

One dish at a time,
one day at a time.

Wait till you see me
in the final round.

[all screaming]

- I am so [bleep] determined
to get my hand on that door.

Going forward, I have to
kick it into a new gear

I've never even been in.

It's time to [bleep] put
my warpaint on as I'm going

through that [bleep] door.

- [screaming] Yes!

- Finally, some
[bleep] emotion, Sammi.

- I literally can't believe
that I am in the top three.

[screaming]

My dad would be so
proud of me right now,

and I can't wait to tell him
that I'm in the top three.

I can win this thing,
and I'm going

to keep fighting for him.

- It's always difficult
to let go of any chef

that makes it
into the final four,

but Carmen's lack of experience

puts her one step behind

the other three
great chefs I have left.

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

[cheering]

- Please give it up
for our final three,

Johnathan, Ryan, and Sammi.

Narrator: With
everything on the line...

- The stakes are
the highest ever.

I'm like a bull.
Open the gates and let me out.

Narrator: The final three
take center stage.

- Can you believe
that food got us here?

- Now, off you go.

Taste everything, yeah?

- I am so close
to the finish line

that I have to pull this off.
Thank me by winning.

Narrator: In a battle to
secure the final two spots.

- I'm ready to win
this challenge.

Narrator: Who will
be able to keep

their American dream alive?

- I think our Irish friend over
here is after Michelin stars.

- I might have to
steal that one.

- Smile. Narrator: Find out

on the next...

- When I get to Vegas,
I need a dish washer.

Narrator: "Hell's Kitchen."