All language subtitles for Hells.Kitchen.US.S21E02.480p.x264

Previously
on "Hell's Kitchen"...

- I'm excited!

18 enthusiastic chefs

arrived in Los Angeles.

- B Tru brings the mad flavor.

And Chef Ramsay
made a monstrous entrance...

- What a badass.

And revealed

how the teams
would be split up.

- The 20-somethings
versus the 40-somethings.

- I cannot wait to teach
the 20-something-year-olds

how it's done
in the real world.

With the winner
becoming head chef

at Hell's Kitchen
Caesars Atlantic City.

- Atlantic City,
that's so close

to New York where I'm from.

That's exactly
where I want to be.

The Battle of the Ages began

with the chefs preparing
their signature dishes.

- You cook your collard greens
in orange soda?

- Yes, sir.
- That's a first for me.

20-something chef
Ileana and her risotto...

Oh, my God.
It's not ready.

I'm freaking out right now.

Under-performed.

- It's undercooked
and slightly under-seasoned.

And while Zeus spun a tale...

- I found myself in the mouth
of a great white shark.

No one took the bait.

- Every season,
a few crazies slip in.

But his bangers and mash...

- Good, pretty good.

Delivered a big bite.

- Thank you so much, Chef.

From
the 40-somethings' kitchen

former Playboy Mansion chef
Nicole's boxed pasta...

- You made the pasta, right?
- No.

Earned her a one.

- It actually tastes
worse than it looks.

- If he does that to me,
I'll cry.

Top marks went

to Alex's
spice crusted salmon...

- Yeah,
it's cooked beautifully.

Sakari's oyster stew...

- It's a very complex dish.

And Vlad's
truffle-covered Wagyu beef...

- The sear is incredible.

Earning each of them
a perfect five.

Thank you, Chef.

- After a tie...
- The best dish is Sakari.

Congratulations.
- Whoo!

Sakari's dish won it
for the 20-somethings.

- I'm here to prove
to Chef Ramsay

that I'm the best chef here.

The following morning,

the chefs were tasked
with making the best...

- Elevated chicken wing.

Take risks.
Do not be afraid.

- Yo, can I get
a chicken wing?

- To earn...
- A Punishment Pass.

But that wasn't all.

- The chef with the worst dish
will be going home.

- Ah.
- Oh.

- What?

This is our second challenge

and someone's
already going home?

That cannot be me.

- Your 40 minutes start now.

Let's go.

And now,
the continuation

of "Hell's Kitchen."

- Those are mine.
- Oh.

- Yo, can you turn
the grill on?

My wings are gonna win
this challenge

because I'm B Tru,

and I'm gonna bring
the mad flavor.

I'm a chicken wing
connoisseur.

Like, I've dealt with them
my whole career.

Come on, baby.
Come on.

- I am going to go crazy
on these wings.

Might rock a little
citrus salad underneath.

Gonna see how this turns out.
- Nice. Okay.

- One of the first
couple of things

that I learned how to make

was this really good
chicken wings sauce,

so I'm ready to get at it.

Yum.

- Does anyone need wings?

- I do.
- I have wings right here.

I was horrible yesterday.

So I'm gonna be
super prepared today.

It looks sexy to me.

- What do you have in mind,
Dafne?

The chicken wing.
- All right.

I frickin' love
chicken wings so much.

I need to put myself out there,
take risks,

but also execute it well.

Come on, baby.

- Guys, 20 minutes left.

- Yes, Chef.
- 20 minutes, Chef?

- Let's rock and roll, baby.

- I'm thinking, like, a spicy
soy sesame chicken wing.

I dropped the ball yesterday,
and I won't drop it today.

- Yeah, redemption.
- Yes, Chef.

- Pomegranates.
What else you putting on that?

- Pomegranates,
garlicky, lemon juice.

Going Mediterranean with it.
- Okay, all right.

- The brewery I work at,

I use Middle Eastern,
Mediterranean flavors.

And I'm definitely
taking a big risk

doing these
Mediterranean wings.

- What else are you doing
with your wings, Ileana?

- Chef, I was going
to fry them.

And then once
they're out of the fryer,

I'm gonna hit them
with a basil gremolata.

- Oh, nice.

- I am an absolute badass
in the kitchen.

And my skills and my finesse
is going to prove it.

- Just under three minutes.
Let's go.

- Will you run my sauce
over there

by my cutting board
through a chinois, please?

- Ileana seems to be
the one on our team

who is the most nervous
and frantic

and a little bit
all over the place...

- All right, behind.
Behind, behind, behind.

- Which is the last thing
that we want.

And I'm really worried

that she's not gonna
be able to get this done.

, man.

- She might be
the first one going home.

- 60 seconds. Let's go.

- Is everyone plating?
- Yes.

- 20 seconds to go.
- Holy.

I just need to get
the chicken wings on the plate.

- Come on, guys, You got this.
- Pretty, pretty.

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

- All right, take it down.
- Nine, eight...

- Go, go, go, go, go.

- Seven, six...
- Beautiful, beautiful.

- Five, four...

- Coming in. It's gonna be hot.

- Three...
- Go, go, go, go.

- Two, one.

Right.

Before I judge your wings,

let me remind you
what's at stake.

Jason, Christina, please bring
out the Punishment Passes.

Thank you.

They look glorious, right?

Yes, Chef.

- To get your hands
on the Punishment Pass

is like holding
the power of God.

Whenever you lose a challenge

and your team
has to go into punishment,

you can swap out anybody
on the winning team.

They switch places with you
while you go on that reward.

So I need this.

- Chef Christina
and Chef Jason,

right now, I need both of you
to taste your team's wings

and then select
the top three.

I'll taste all six dishes

and decide a winner
from each team.

Yes?
- Yes, Chef!

- Off you go.

- What I have for you, Chef,
is a Asian buffalo barbecue.

I am very confident
in my wings.

I know what I want.
I know the flavor profile.

And I do it.

- It's sticking to the napkin.

- Have you made wings
like this before?

- No, this is actually
the first time.

- What's your idea
behind the balsamic?

- It just makes it pop.
You know?

- We have a Asian barbecue,
so it's hoisin,

lemon, lime, orange juice.

Chef Christina has
an amazing poker face.

Come on, Christina,
like, just give me a smile,

give me a nod.

Like, give me something.

- Thank you.
- Thank you, Chef.

- Chef,
one of my guilty pleasures

is a General Tso's chicken.
- Interesting.

- Chef Christina
took one bite of my wing,

and she took some water.

And I'm like,
"Is it too salty?"

- Thank you.
- Thank you.

- I have
a pan-seared wing here.

Chef Ramsay said,
"Give me your best wing."

I said, "I got this."

I've made thousands of wings.

- You just had me bit
into a raw wing.

I'm not trying that.

- Oh, my gosh.
I can't believe it.

I can't believe it.

After tasting each
of their team's dishes...

- Well done.
Thank you, guys.

Chefs Christina and Jason

are ready to make
their recommendations

to Chef Ramsay.

- Jason,
let's start off with you.

Highlights from Blue Team?

Give me the top three
in no particular order.

- First one, Chef, is Zeus.

- Zeus.
- Thank you, Chef.

Let's go, Zeus.

- It actually feels
pretty amazing.

I definitely belong here.

So, Chef, I prepared for you
a sweet chili wing.

I used a little bit
of the sambal, the chili paste.

- I love the sort of contrast.

And then I love
the strength of the heat

with the caramelization.

Really good start.
Thank you.

Thank you, Chef.

I'm super stoked about that.

It sends a message out that
this old guy's here to play.

- Jason, second favorite
from the Blue Team.

- Chef, my second favorite
is Alex.

- Alex.
- Good job, Alex.

- Top three.
Go me, go wings.

- Chef, I love
terrible Chinese food.

Like, this is
my version of that.

I confited them at 250
for ten minutes.

I made the General Tso's sauce.
- Mm-hmm.

I love the fact that you're
sort of elevating that Chinese.

The big question for me,
are they actually better

than Zeus's?
Um...

Yeah, they are.
You're frontrunner.

- Thank you, Chef.
- Good job. Well done.

- Good job, Alex.

- Right, Jason, final dish
from Blue Team?

- Chef,
my third choice is...

Nicole.
- Nicole.

- Yeah, Nicole.
- Go Nicole.

- Good.
This is called redemption.

- I'm in shock.
Wow.

I'm like from zero
to hero.

- Visually,
they look beautiful.

What are they?
- Gochujang chili

with a tamarind honey
that was drizzled on,

and then a black garlic
coconut dipping sauce.

- It's all cooked, right?
There's nothing store-bought?

See what you can do
when you cook?

- Yes.
- Yes?

Question is
are they better than Alex's?

This is a really
tough question.

Step back in line, please.

Thank you.
- Come on, Nicole.

- So it's between
Alex and Nicole.

Um, the wing
that had the edge.

Congratulations...

Alex.
Well done.

- Good job, Alex.
- Thank you, Chef.

- Well done.
- I won. Again.

This is getting to be good.

- Wear it proudly.
Well done.

- Flavor Flav.

Yes.

Okay.
Christina, Red Team,

give me your first wing
of choice belongs to--

- First wing choice
belongs to Vlad, Chef.

- Great.
Congratulations.

Step up, please.
Let's go.

Wow, look at them.
Describe them, please.

- So we got buttermilk-soaked,

double-drenched
cornflake chicken wings.

- The actual cornflakes
are delicious.

- Thank you, Chef.
- They're spicy,

they're sweet, they're hot.

Because a tasty breading
was used.

Beautifully done.
Well done.

Good job. Thank you.
- Thank you, Chef.

I know what I bring
to the table.

The technique is there
and the flavors are there.

And that Punishment Pass
is mine.

- Second choice
is Cheyenne, Chef.

Cheyenne.

- All right, I got
some Asian barbecue wings.

So they're glazed in hoisin
with some chipotle and adobo,

finished
with some orange zest.

- Yeah, they're good.
I love that little bit of heat.

Yeah, Cheyenne, overtaken Vlad.

Congratulations.
- Thank you, Chef.

- Well done.
- See you later, Vlad.

I guess I'm gonna get
this Punishment Pass today.

- Christina,
the third and final

from the Red Team belongs to...

- Alejandro.
- Alejandro.

- Let's go.
- Wow.

- I was like, "What?"

Feels so amazing to be
in the top three right now.

I'm super excited,
yet I'm super nervous.

So on the bottom,
you have whole Greek yogurt.

The wings are double fried,
tossed in a dry rub,

and then garnished
with a little bit

of pomegranate seeds.

- Mmm.
Visually they're beautiful.

And I love
that Middle Eastern flair.

Very rare you connect
a pomegranate seed

with a chicken wing.

Back in line.
Really good job.

- Thank you, Chef.
- Thank you.

Wow, good job.

So Red Team is between
Alejandro or Cheyenne.

Two really good dishes.

I'm gonna award this
to the individual

that had the gumption
to give me something

I've never seen before.

And those wings belong to...

Alejandro.
Congratulations.

Well done.

- Yeah.

- Really good.
- Thank you, Chef.

Feel like a baller.

I hold the power of God
to get out of trouble.

- Cheyenne.
Really good.

- Thank you, Chef.

- Alex and Alejandro,

these Punishment Passes
possess great power.

But with great power
comes great responsibility.

- Yes, Chef.
- Yes, Chef.

- Alex and Alejandro,

I'd like both of you right now

to taste the remaining
six dishes on your team

and tell me who you think

are the two weakest chefs
on your team.

- Wow.

- I'm not all about
hurting feelings,

but now I have to do it
with people I barely know.

Ugh!

- Alex and Alejandro,

I'd like both of you right now

to taste the remaining
six dishes on your team

and tell me who you think

are the two weakest chefs
on your team.

- Wow.
- Yeah, that's, like--

you're just hurting feelings
from day one.

- Understood?
- Yes, Chef.

- Start from here?

We have to pick
the worst wings.

Yeah, it's a hard thing to do.

But in life,
as a manager chef,

you have to make
tough decisions.

I feel like
this is my chance to prove

that I'm the leader
of this team.

What'd you stuff that with?

- With trumpet mushroom.

I noticed that
I'm one of the only ones

that didn't toss
my chicken wings.

I don't know what the
I was thinking.

- What do you got
going on here?

- A dry Indian spice rub
and a carrot coconut puree.

- This one's a little pinkish,

medium rare-ish.
- Okay.

- Whose is this?

- I'm so stressed right now.
I don't want to lose.

No one wants to be
the first person to go home.

- Right.

Alejandro, give me the name

of the two weakest-performing
chefs on your team.

- So first, we have...

Ileana.

- My heart's in my throat.
I want to stick around.

I don't want to leave
Hell's Kitchen.

- And then second, we have...

Dafne.

- Alex, weakest-performing
wings on your team?

- Chef, we have
O'Shay and Billy.

- Ileana, Dafne,
Billy, and O'Shay,

make your way out
into the front.

- I am so disappointed
in myself.

- Dafne, bring up your dish,
please.

Let's go.

- I cannot believe
I'm bottom two right now

with a chicken wing.

- What did you say, Alejandro?

- So even though her dish
was super ambitious,

I just felt like it lacked
flavor and seasoning.

- Thank you.
You're right.

They did lack flavor.
That's right.

Ileana, let's go.

Alejandro, your comments were?

- Her dish was a little under.
- Wow.

- I did find a couple pieces
that I could try.

Again, it lacked flavor.
Just poorly executed.

- How'd you cook them?
Why are they so tough?

- I fried them

and then finished them
in the oven.

But it didn't work
in my favor exactly.

- No, it definitely did not
work in your favor.

Thank you.
- Thank you, Chef.

- Right, Billy, step forward.
- Yes, Chef.

- Alex, what did you say
about these?

- I felt that the wings
were a little overcooked.

The flavor profiles
did not make sense to me.

- Wow.

- I mean, I felt my dish
was pretty damn good.

I know Alex knows
I'm a competitor.

He knows that I'm here to win,

and I don't blame him
for putting me up,

you know,
because I am a threat.

- How did you cook these,
Billy?

- I baked them, fried them,

and then a little bit
on the grill, Chef.

- If you're gonna cook
something three times,

keep the skin on
to at least protect it.

Yeah?
I expect better, Billy.

- You got it, Chef.

- Okay, O'Shay, let's go.

Alex, your comments were?

- Visually,
I feel like the plating

is a little old school.

I don't quite understand
sauteed spinach underneath.

- How did you cook these?
- I pan-seared them.

So I should've done them
a little bit longer.

I should've checked them.

- O'Shay.
Oh, dear.

The actual spinach is tasty,

but it doesn't go
with the wings.

- Just wanted to add
something--

give 'em
something different.

- Back in line.

Those wings were underwhelming.

My decision is...

Billy and Dafne,

rejoin your teams now.

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

Yes!
Thank you, Grandma,

for watching over me.

I never ever want
to be down there again.

- This is really hard.

We haven't even opened
Hell's Kitchen yet.

My decision is...

O'Shay.

Back in line.

- Wow.

I don't like losing,

I don't like being
in the bottom,

and I certainly don't like
being on the chopping block.

I'm going to bounce back.
I gotta bounce back.

- Ileana, step forward, please.

Ileana, was that your best?

- No, Chef.
It was not.

- We've just started
this competition.

It's the beginning.

If you can't get a wing right,

what chance have you got
getting to Atlantic City?

Give me your jacket.

- Chef, I feel that I should
stay in Hell's Kitchen.

I do have leadership skills.

I know that I can do better
than that and show you more.

- We're talking about
a chicken wing, young lady.

Ileana, listen very carefully.

You've got
one more chance.

Back in line.

- I'm not done proving
what I have to prove.

And I'm not done fighting.

I'm in Hell's Kitchen to grow,

to learn,
to really feel the pressure.

And I haven't gotten a chance
to prove myself yet.

- Now, all of you,
head into the dorms.

Your sous chefs
will call you down

when they're ready
to go through the menu.

Off you go.
- Go.

- Alejandro, Alex, good job.

- Thank you, Chef.

- I'm definitely disappointed

that my wings
didn't get picked.

But Alejandro is a really,
really strong cook,

so props to him.

Okay, that was
so scary.

- Whoo.

- Oh, my gosh.
- Yes!

- Is it our knives?
- Look what I got.

- Oh, we got our Henckels.

- Yeah, baby!
- Whoo!

- Y'all, Chef's the man, y'all.

Chef's the man.

- Nobody from Red's
going home tonight.

Receiving the Henckel knives
makes this competition feel

so much more real.

- Group hug, group hug.

- It kind of set in that--
that tonight is the night

to show what we have.

We're gonna go off tonight.

- Red kitchen.
Red kitchen.

In order to be fully prepared

for dinner service...

- Okay, so we're gonna walk you
through these dishes quickly.

Pay attention,
listen, and absorb.

Chef Ramsay has set aside

five hours of menu training.

- This is the infamous
Hell's Kitchen risotto.

Lobster gets poached
in beurre monté.

So if it boils, it breaks.

- Crispy skin salmon will be
the death of many of you.

You really want to cook it
mostly on the skin side.

- They are bouncing
from dish to dish.

I don't even know
what to write down.

It's crazy.

Do we torch the burrata
or it just melts on its own?

- They gonna be in, like,
a bain-marie or something

on the side or--
- The fries,

what station
are they coming off of?

- Blue Team has been asking

a lot of stupid questions.
It's really annoying.

- What other questions
do you have right now?

- Too many.

I'm a little bit overwhelmed.

- Back to the carbonara.

I intentionally
heated up this pan

'cause I want you to see
what's gonna happen.

If I put the base
in this pan right now,

you're gonna have
scrambled eggs instantaneously.

- You did put salt and pepper
on that, right, Chef?

- Just a light seasoning.

- I'm not feeling confident
about dinner service.

- Are you putting
any oil in the pan?

- Chef, you added a little bit
of salt to those?

- I'm terrified.

It's a icky, going-to-prom-
with-your-cousin feeling.

You know, you should be
excited about the night,

but you're just not.

- So as far as setting up
the stations,

is there a formula
that we follow

or we're just going by memory?

- What do you mean a formula?

- Well, I've had--you know,

this is your prep list
for your station.

- Really, like, you gotta ask
that question?

Do you just wanna
hear yourself talk?

You can't teach an old dog
new tricks sometimes.

- Are we just basically
just coming in--

- Going for the most
prestigious position

with a giant salary, you think
they're gonna be like,

"Here's your list"?
Come on, man.

- There's definitely
some challenges.

I can't lie.
I'm definitely nervous

going into this one.

That answers my question.

- Okay.
Anything else?

Coming up...

- I'm so hungry.
- Yeah, word up.

- I'll take anything
at this point.

First dinner
services can be rough.

Oh,.

Great white shark has eaten
half his brain.

- Okay, will you listen,
please,

when I'm talking to you?
- I am listening.

- On order,
four covers, table four.

No, because I'm--

- Shh!

And for one chef...

- Am I supposed
to shout over you?

It's gonna be their last.

- How can we be this bad?

- Damn, that hurts.

In spite
of the menu training...

- All right, so wait,
so I'm confused.

The 40-somethings team

is a bit concerned
about their...

- First service at Hell's.

- Just got to talk, man.

- Is the sriracha aioli
coming from us?

No, it's coming from--

- No, it's over here.

- You sure?
- Yes.

I'm doing the meat station...
with Billy.

We've kind of got
a.

- Yeah.

I got the monkey.

Oh,.
I need lamb.

I need lamb.

- What are you looking for?

- Lamb.
- Lamb?

- I need to get lamb.

As both teams prep

their stations
for dinner service...

- Alyssa, where do you--
where should we hold our fish?

- That's going down below
where you just pulled it from.

- All right, word up.
Makes sense to me.

One chef is struggling

to get onto the good side
of her 20-something teammates.

- You guys,
is this anyone's list?

- That's mine.

- I am partnered with Ileana.

And let me tell you,
I'm a little nervous.

She's the weakest link
on our team.

- Are those scored?

- No, I'm scoring them now.
- Behind you.

Can I do one with you maybe?
- Use my knife.

Don't use--

no, no, they're supposed
to be parallel.

What are you doing--
yeah, no, no, no.

Parallel.
- All right, all right.

You know,
I'm trying to get everything

where it's supposed to be.

And Alyssa's kind of being
a bitch about it right now.

Like, okay, girl,

just trying to help you
set up the station.

- So switch this.

- I didn't ask for an attitude.

As the chefs finish
their last-minute prep...

- Let's rock and roll, baby.
- Got it, man.

Chef Ramsay
welcomes Matthew...

- You good?
- Yes, sir.

- Welcome back, bud.
- Thank you, Chef.

- Excellent. Nice to see you.
- Appreciate it.

Who will be
filling in as maître d'

while Marino is home
visiting family.

- Hey. Let's go.
- Thank you.

Like, let's go.
- Matthew.

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

Let's go.
- Yes, Chef.

With Hell's Kitchen's return

to the city of angels,

the demand for tables
has been extraordinary.

Cheers!

They have been
booked months in advance.

And naturally, there is
a ton of anticipation

for tonight's opening night.

- Biggest service
of our careers,

right here, right now.

- Guys, we got this.

The first ever

Battle of the Ages
dinner service

features a menu that includes

a number of Chef Ramsay's
trademark dishes...

- Saffron risotto
and the beef Wellington.

And some exciting
new additions.

- Rack of lamb.

Which also features
Alex's Asian-themed wings

and Alejandro's
Mediterranean wings

to be served
in the dining room

by Nicole and Tara
on the Blue Team...

- They're crunchy.
Try it.

And Vlad and Brett
on the Red Team.

- And a little bit
of pomegranates for crunch.

In the kitchen tonight,

sitting at the chef's tables

will be major
recording artists.

- Mr. Simmons.
Yeah!

Rock and Roll Hall of Famer

the legend from KISS,
Gene Simmons

will be in the 40-somethings
Blue kitchen.

- Thank you so much for coming.
Are we good?

- I can't complain.
No complaints here.

- You look great.

And actress

and multi-platinum
pop singer JoJo...

- Thank you.

Will be in
the 20-somethings Red kitchen.

- I'm so hungry.
- Yeah, word up.

- I'm not gonna lie,
JoJo was actually

the first celebrity crush
I ever had.

I used to have posters
on my wall of her.

I was
obsessed with her.

I'm gonna make sure
her food comes out perfect.

- Red Team, here we go.
First order.

Four covers, table 32.

Two risotto, two flatbread.
Let's go.

- Yes, Chef!
- Two risotto, two flatbread.

How long you gonna need
on that risotto?

- Give me like four minutes.
So I'll go with you.

- Four minutes.
I'll start going.

- So that's one lobster tail
for risotto?

- I--ask,
because I didn't even hear.

- Alejandro, is that one
or two risotto?

- Two risotto all day.
- Two risotto all day.

All right,
lobster tails are down.

- Tell me how long do you need.

- We need eight minutes.

Seven minutes.
Seven minutes.

- How do you need seven minutes
to cook lobster tail?

It should be three minutes
to the window.

- Wait, you gotta scoot over.
You have this whole thing.

- Maybe if you focused
on what you're cooking

instead of fighting
with Alyssa,

this would go down
a lot easier.

- We're four out.

- Wait, how are we four out

if you just told her
seven minutes?

- Seven minutes.
One minute's just gone by.

- Yeah, that's--so that's six.

- How long for the risotto?

- Oh, four minutes, Chef.

- Hold on.

How long's the lobster take?

- About seven minutes, Chef.

- No, it doesn't.
Seven min--no, it doesn't.

- How come the lobster's
taking longer than risotto?

It's a three-minute pick up
for the tail, not seven.

- Yes, Chef, heard.
- You're supposed to be

the 20-something,
not the slowest.

- Yes, Chef.
- Yes, Chef.

- Where's Gene sat?

- Right there, right across
at the other chef's table.

- Good.
Let's go, Matthew.

Blue Team, first order on.

Here we go.
Four covers, table three.

Two carbonara, two risotto.

- Heard.
- Heard, Chef.

- Heard that.
- Let's go.

- Let's go, let's go.
Push it, push it.

- You drop those tails?

- Three minutes to go
with the lobster.

- Everybody's just so nervous.

It's our first dinner service.

I'm incredibly excited,

but that excitement
is probably covered up

by crippling anxiety.

My heart is beating.
I'm breathing heavy.

But I know we're gonna
come together,

and we're gonna
do a great job.

- What's Zeus doing?
What's he doing?

- You go ahead and--
make them a little tighter.

- Come on, guys.
What's happening?

What is happening?

It's like vomit.

Come on, please!

- Unbelievable.

It's eggs and pasta,
for sake.

Come on, Blue Team!

It's painful.

- The shark bite
has gotten into his head.

He was basically making
scrambled eggs with pasta.

Use your brain, man.

Risotto's about to walk.

- Walking risotto.
Walk your lobster.

- Walking right here, hot.
Hot, hot.

Hot behind you, Chef.

It's 40 minutes
into dinner service

and Blue diners
are still waiting

on their appetizers.

- I don't want to fill up
on bread.

- I'll take anything
at this point.

- Hot behind you, Chef.

And Zeus has just delivered

his second attempt
at carbonara

to Chef Ramsay.

Ah, me.

Hey, hey, hey.
All of you stop.

Come here.
Hurry up! Come on!

That's salty as.

And scrambled eggs.

Are you serious?

The great white shark has eaten
half his brain.

- Zeus
and that damn carbonara.

How are we in the
like this?

Come on, guys.

- Let's bounce back, guys.
Come on.

- Oh, my God,
it was mistake after mistake.

- A little bit tighter.
- A little bit tighter?

- Did you taste it?

Zeus is literally
like the Berlin Wall.

He is just crumbling
piece by piece.

- What did I miss on this?

I feel like
I it up, man.

- I'm trying
to tighten it up.

- Let him do it.
- Yes, Chef.

He should be cooking.

Two carbonara, two risotto.
Let's go.

- Yes, Chef.
- Two minutes.

- Get it together!
- Yes, Chef!

While the oldest chef

in the 40-something kitchen
refires another carbonara,

the 20-somethings are asking
a familiar question.

- Uh, where's my lobster?

Guys, how long did you say?
Three minutes?

- What are you trying to do?
I'm trying--

You're putting dirty whisks--
- I'm trying to figure out

where my should go.

- Ileana and Alyssa,
they're like

two bickering birds.

Like...

You ready?
Lobster ready?

- This one--
this one's absolutely perfect.

This one go
a little bit longer.

- Get it done.

- You guys, I'm ready
to go on the risotto.

- Yes.
Lobster's ready.

I'm getting my skewers out.

- Cutting flatbread right now.

- Two risotto plates, right?

Thank you.
- Yes, Chef.

- Two flatbread.

- Risotto, she's plating it.
So hurry up, please.

- Walking, right now.

- Thank you.
- Yes, Chef.

- Don't hold that down.
Push them.

- Yes, Chef.
- We never wait

for the lobster.
- Yes, Chef.

- I feel stressed out already.
Yeah.

With the Red Team

finally pushing out
their appetizers...

- Go, please, John.

- Whoo.

- All right, ready?
Walking carbonara?

Zeus is hoping
to get his third try

at his first carbonara
approved.

- Let's go.
- Carbonara?

- Service, please.

- Finally!

I don't know
what went on with Zeus.

I mean, he's 48 years old.

He's, like, the O-O-OG
of the team.

So I don't know
if he just couldn't handle it,

but thank God
you brought it home.

- Go, go, go.

Appetizers are now flying

out of both
the Red and Blue kitchens.

- Your risotto.
- Oh, my goodness.

- Oh, wow.
That's really good.

- Mmm.

And both teams are preparing

for Chef Ramsay to call

the first entrées
of the night.

- I can work with you.

I just need you
to talk to me and we're okay.

- Okay, will you listen,
please,

when I'm talking to you?
- I am listening.

- On order.
Four covers, table four.

No, because I just said--

- All right!
- Shh, shh.

- Am I supposed to shout
over you?

- No, Chef.
- You got to listen.

- Yes, Chef.
- Table four, entrée,

two halibut, one salmon,
one Wellington.

Heard?
- Yes, Chef!

- Let's go!
- Do you want to take halibut?

I'll take salmon?
- I'll do salmon.

- You'll do salmon?
All right.

Hardcore, guys.

One salmon, two halibut,
one Wellington.

- Four minutes to the window.

- Are you sure that salmon's
gonna go out in four minutes?

- Are you sure that salmon's
gonna go out in four minutes?

- Come on, no arguing.
- Relax.

- Ileana, I am your partner.
You need to look at me,

and you'd understand,
you need to listen.

- Please, just work together.

- I--I gotta have someone
that can work with me too.

Communication is key.

And she shut down.
She shut me out.

I got it.
Thank you.

Halibut walking to the pass.

- Yeah, yeah.
Walk, walk, walk, walk.

- Walking Welly?
- Walking Welly.

Behind you, hot.
Welly.

- But where's
the salmon though?

Hold on.
I think we up.

- Hey, come here.

Two halibut, one salmon,
one Wellington, yeah?

Where's the salmon?
- I've got salmon ready.

- Salmon's right here, Chef.

- Hey, right here, Chef.
- It's walking.

- And where's the garnish
for the salmon?

Hey, we're not even working
as a team.

You can't send
unless we're all together.

And why is the protein
here first before the garnish?

- Wasn't ready, Chef.

- If he's not ready,
what do you tell him?

- Tell him I'm not ready.
- You can't just throw him

under the bus
and screw the setup.

- Meat and fish
are not communicating with me.

And I need to walk
my garnishes up

way before they even bring
their proteins up.

They haven't said a word
the entire night.

Instead they've been
complaining to each other

and yelling at each other.

- Garnish, how long you need?

- Coming up now.
Garnish, Chef.

- Thank you, Alejandro,
I apologize.

- Nah, you're good.
You're good.

- Table four, please.
Let's go.

While the Red Team
finally sends out

their first entrées
of the night...

- Come on, guys.
Keep talking.

Let's go.

The Blue Team
is ready to rock

on their...
- Chef's table.

Gene Simmons.
Yes?

- Yes, Chef.
- Yes, Chef.

- Entrée.
Two chicken, two Wellingtons.

VVIP. Let's go, guys.
- Yes, Chef.

- Yes?
- Yes, Chef.

- Heard, Charlene?
Hey.

You should be moving there,
not staring at me.

me.

Wellingtons in, let's go.

- Heard, Chef.
- Yes, Chef.

- Come on, guys.
Let's get it together.

Gene Simmons,
the legend from KISS.

I'm just a country bumpkin.

And I'm cooking
for Gene Simmons?

Holy.

I don't want to disappoint.

- Gene's table, yes?
How long?

Earth to Charlene.
How long?

- Chicken.
- 15 minutes.

- 15 minutes, Chef.

15 minutes?
me.

Tell me why 15 minutes.

It's normally, like,
a six or seven-minute pickup.

- I just don't want to give you
a low number.

I was just--
- You don't what?

- I was trying to overestimate.
- A wrong number?

- Yes.
- 15 minutes?

Hey, we'll be here
till New Year's Eve!

- There was no communication.

At the end of the day,
it's all about the times.

Time, time, time, time, time.

- You got chicken?

- I'm putting it down
right now.

- Hey, stop.

You don't have the chicken in.

Hey, all of you, come here.

Come here, all of you.

Get in!

- Oh, my God.

It's over an hour
into dinner service.

- Get the chicken in.
- Get 'em in. Still get 'em in.

- Hey, stop.
You don't have the chicken in.

And Charlene
and Billy's unfired chicken...

- Hey, all of you.
Come here.

Has forced Chef Ramsay

to request a meeting.

Get in!

- Oh, my God.

This is absolute.

How can we be this bad?

We're not even moving
at snail pace.

We're not even moving at all.

Someone install some vigor,

otherwise all of you
off.

- Communication, guys.
- We have to start talking.

- Yelling's not gonna
fix anything.

- We got to work as a team.

- It's opening night.
Let's get out of our heads.

Let's talk, and let's go.
- We gotta get out there.

- Let's go, baby!

- We got to get out there.
- Let's go, baby!

Come on, Blue Team.
- Let's go!

- It's very overwhelming

when Chef Ramsay
is screaming at you

and telling you
how dumb you are,

and basically that your mom
dropped you

on your head a few times.

- How long on that chicken?
- I mean, it's cooking.

- At this point,
it's just tunnel vision

on this chicken debacle.

- Hot! Hot! Behind.

Can you check and see
if that's ready, bro?

Feels ready, right?

Chicken, guys?

- Yes.

- Yeah, I would rest that.

- Salmon.
Let's go, O'Shay.

- Walking.

- Put it down.
Come on, big man.

Put it down, please.
- Yes, Chef.

- Salad garnish,
pass it down, please.

Chicken, Wellington.

- On the way, Chef.
On the way.

- Two chickens.

- Hey, we're gonna finish
this service, guys.

- Come on, guys, we got this.

Come on.
Let's finish it up.

- Wellingtons.
- Yes, Chef, in my hands.

- Coming through.
- The garnish is up there.

- Go. Go, go, go, go.

- Wellington?
- Right there, Chef.

Two Welly, Chef.

- They cold?
- Damn it.

- I just--
- Shut the up.

Cold Wellington
and pink chicken.

And you think
I'm gonna serve that

to the lead singer of KISS?

You can kiss my ass.

Now do me one thing as a team.

Head to the dorm,

come up with two individuals
that don't belong here.

Now get the
out of here.

- Yikes!

- Damn, that hurts.

- I'm extremely upset
that we got kicked out.

It's--it's humiliating.

I'm tired.
I'm sore.

I'm mentally a little bit
just broken down right now.

While the Blue Team sulks...

We were
at the finish line.

The Red Team
is pushing out entrées.

- Walking salmon.
- Walking salmon.

- Come on, VIP ticket.
Let's go.

- Who cooked that?
- Uh, Ileana.

Nice.
Let's go.

Chef's table, please.

- There's a lot on the line
at this point.

I really gotta prove myself.

And I know that I can.
We're good.

We're solid.
We're solid.

I gotta show that
I'm like Elastic Woman

and I can bounce back.

Y'all ain't gonna get rid of me
that easily.

- Yes, thank you.
Whoo-hoo-hoo!

- All right, guys,
let's keep this up.

Like, we're doing good now.

I feel like we got our pace.

- Keep communicating, guys.

Now that JoJo and her fiancé

are enjoying their meal...

- Mmm.
Ooh.

The red team is flying

through the rest
of their entrées.

- Nicely cooked, the lamb.

- Thank you, Chef.
- Service, please.

And starting to serve dessert.

- Yeah, just like--
it's supposed to be four.

- Chocolate pudding.
- Oh, my goodness.

- Fish and meat, garnish,
well done.

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

I'm so proud
of the Red Team.

I'm telling you,
these old geezers better learn

'cause we're here
to kill.

- Great job, team.
Good job.

Good.

- I'm pretty embarrassed--

what we brought
to the table today.

And I mean,
the communication was off.

There was no momentum,
no energy.

- There was energy.
It was just nervous energy.

- Well, yeah, I mean--
- Yeah, I think so.

- All I know
is we're better than this.

Nobody was calling back.
We're not talking.

We can't shut down

just 'cause
you up, man.

That's all there is to it.

Zeus, you up
the carbonara a lot.

Whose fault was it
with all the chicken?

- It was in her possession.

I was going back
to get the Wellington,

and it just cluster.

- I should have said,
"This is not done.

Give it another minute."
And so that's my fault.

When I got paired up
with Billy,

I knew it was going
to be a problem.

The ego gets in the way,

and it's a sense of not
taking the responsibility.

- I asked you to take
a look at it

and you said it was done.

I do not deserve
to go home tonight.

I had one mess up.

I mean, I would
have been better off

working that station by myself.

The bottom line is this.
We had a lot of ups.

Now I get it what you said
about the carbonara.

You up a lot.
Not just on that.

You weren't communicating.
You shut down.

You didn't know what to say.

That does not show leadership
for the team.

And that's the only reason
why I put you up

'cause you up a lot.

And she up
a lot on the chicken.

- You're talking a lot of smack

on what's going on over here.

You had the easiest
station tonight.

Carbonara is easy,
bro.

- Okay, I get that.

You already said that
ten times.

Let's be honest and let's look
through all the

and really decide who cooked
good tonight and who didn't.

- So it's Charlene
no matter what.

- And then I would do Billy.

- Why should I go up,
you know?

There's no reason why.
I got one Wellington sent back.

What the just happened?

Frickin' Zeus was making
scrambled eggs all night.

Yo, guys, I think
it's up, man,

that you guys
are putting me up.

I'm butthurt, bro.

I mean, you guys
just picking me

just because you're scared
of me or something?

- It was about
all of the communication.

It's all my fault,
all the communication?

Dude, dude.
Meat station is

why we got kicked out
the kitchen.

- No, it's not.
It's the start of hot apps.

That's where we went down.

That's where
we went down.

Take a look
in the mirror

and not blame me
for some.

- Tonight should
have been joyous,

but it was mistake
after mistake after mistake.

Abe, Blue Team's
first nominee and why?

- Our first nominee
is Charlene.

The meat station was
a huge failure tonight.

The chicken, at times,
were crazy

and the inconsistency
on the station altogether.

- Second nominee and why?

- Uh...

Billy.

Also on the meat station,

the callbacks on the times,
being accurate.

- Charlene, Billy,
step forward, please.

Billy, rough night.
- Horrible night, Chef.

- Tell me why you think

you should stay
in Hell's Kitchen.

- Chef, I have passion.
I love what I do.

I love cooking.

And I'm here to win, Chef.

- Charlene, tell me
why you think

you should stay
in Hell's Kitchen.

- You can't fix something
you're not willing to admit.

And I'm willing to admit
that a lot of what happened

was my not voicing myself.

- But are you telling me
that you're better

than what I saw tonight?
- Absolutely.

I did not try to get
in the driver's seat.

I sat in the passenger seat,
and I apologize.

- Billy, are you better
than what I saw tonight?

- Of course, Chef.
It was just an off night.

And I will prove it
to you, Chef,

if I can have another night
in Hell's Kitchen.

- The person leaving
Hell's Kitchen...

- Chef, may I speak?

Oh, me, shark bait.

- Can I step in?
- What is it?

- I feel
that I belong down here.

- Get back in line.

- Let me speak.

I had a terrible service.

It's a lot harder
than I expected.

And--

- Relax.

I feel that
I belong down here.

I feel Charlene and Billy
want this more than I do.

- Zeus...

Get back in line.

My decision is...

Billy...

Get back in line.

Charlene...

You're not ready
to become my head chef.

Please give me your jacket.

- Thank you.
- Thank you.

- Good night.
- Good night.

I'm definitely disappointed.

You know, I didn't come
all the way out here

for one dinner service.

But I'd lost my confidence,

and I was not taking
the initiative.

And it was a fatal error.

- I'm not done.

Zeus.
- Yes, Chef.

- Step forward.
- Excuse me.

- If you are willing to give up
your spot that easily,

you do not deserve
to be here.

Give me your jacket
and get out.

Excellent.

- You're only as good
as your last service.

And after tonight's service,
I felt a little ill.

Look, it's hard.

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

This heat here,
it was just something

I didn't want a part of.

- All of you, listen up.

This competition is about
bouncing back stronger,

more confident.

Can you bounce back?
- Yes, Chef!

- 'Cause if you can't,

there's the door.

Now off.

- Bon voyage.

Zeus going up there
like he was overwhelmed,

proof is in the pudding.

And that pudding
was full of.

- I'm super excited
that I'm still here,

and I'm here to win.

I want to work for the
legendary GOAT of culinary.

- Had two people
from the Blue Team

go home right away,

and the Blue Team
is looking pretty weak.

So the young guns,
the 20-somethings,

we're so excited
to just keep kicking ass.

me.

Charlene had trouble
with her chicken.

And Zeus was nothing
but a chicken.

Good riddance.

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

- I honestly feel like
if you're cooking

a salmon, halibut,
and scallops,

what the
am I sitting here doing?

Will a feud
between two chefs...

- Nobody is running
that station!

Cause the Red Team to crumble?

- I'm allowed to have
my opinion.

- Just keep that to yourself.

- I feel like my whole team

just kind of flipped
a switch on me.

And could one
chef's manic energy...

- Oh, I'm ready.
- Look, breathe.

Don't--don't yell.
- Let's do this, guys!

Drive
his teammates so crazy...

- Two flatbread. Two--
- Don't confuse me.

Billy makes
everybody's head spin.

That they ask
Chef Ramsay to get rid of him.

- I need to see everybody
in the dining room immediately.

- Hey, Chef is pissed.
- Wait, what?

- I can't go on like this.

Find out next time
on an extreme...

- Yo, is that Tony Hawk?

- I will do what it takes.
Oh, my goodness.

High octane episode...

- Oh!

Of "Hell's Kitchen."