All language subtitles for H.K.US.S23E02.WEB-E

narrator: Previously
on "Hell's Kitchen:

Head Chefs Only"...

Connecticut!

narrator: Chef Ramsay moved
the competition to the East

Coast for the first time.

Welcome to "Hell's Kitchen."

narrator: The chefs received
a special escort

and welcome from the
United States Coast Guard.

- What an entrance.
- I know.

The winner will
become my head

chef at the fabulous
Hell's Kitchen

at Foxwoods Resort Casino.

Let's go. Let's go.

narrator: Looking
to impress in the signature

dish challenge--

Get it up.
Come on.

narrator:--Brittany
from Alaska

got off to a bloody start--

, I cut myself.

Chef, I'm bleeding.

narrator:--but was able
to recover

and impress Chef Ramsay.

A very strong form.

narrator: The talented group
of head chefs delivered.

The steak is quite
groundbreaking.

That first five.

narrator: Again--

Five.
narrator:--and again--

Another five.

narrator:--garnering
a "Hell's Kitchen "record--

Thank you, Chef.

narrator:--with seven
perfect fives.

Undeniable five.

This is a dream come true.

narrator: Despite Amber's elk
with sweet potato--

The presentation looks
a little bit dated.

narrator:--earning the lone
three of the day.

I'm gonna give it a three.

Thank you, Chef.

narrator: Florida's Hannah had
the dish of the day--

A five.

narrator:--and clinched the
victory for the Red Team.

The next morning, the chefs
awoke to a media blitz--

Oh, here we go, cameras.

narrator:--and a fiery
surprise from Chef Ramsay.

Why did we give
Chef Ramsay a flamethrower?

Who thought that
was a good idea?

Right.

narrator: And now,

the continuation
of "Hell's Kitchen."

Are we ready?

all: Yes, Chef!

So we're about to do
a ceremonial lighting

of the iconic "HK" pitchfork.

Let me show you how it's done.

Let's go.

Yes!
Yes!

Thank you.
Wow.

It's hot!

- How cool was that?
- Awesome.

Wow.

Amazing.

Now, Chefs, this is
a very special season

for head chefs only.

We are taking things
up a huge notch.

That includes the rewards.
- Whoo!

They are gonna be amazing.

The bad news is the punishments
are gonna be brutal.

Michelle, James.

That's right, the
all-important punishment pass.

Oh.

Who would like
a punishment pass?

This thing is,
like, blinged out.

Who doesn't want to walk around
the dorms in that all day

as a flex?

Thank you, James.
Thank you, Michelle.

Winning the punishment pass
is extremely valuable.

If your team loses
a very tough challenge,

you then can decide to get
out of your team's punishment

and go on that amazing reward.

You'll then choose one member
of the winning team

to join the losing team in
the punishment to replace you.

Understood?
- Yes, Chef.

James.

Oh, my God.

I get to use it again.

Twice in one day.
Thanks, James.

Right.
Are we ready?

all: Yes, Chef.

- Oh, my God.
- Oh!

I [bleep] love that thing.

Oh, my God.

In your next
challenge, all of you

are gonna be doing an
incredible, delicious flambé.

all: Yes, Chef.
- Come on, guys.

I love alcohol.

I love to flambé.

I love to light
on fire.

Let's go.

This is my jam.

Your 40 minutes start now.

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

Let's go.
Let's go.

Let's go.

Oh, God.

My goal in this
challenge is I'm just gonna

flambe as much stuff as I can.

What's your plan over here?

So I'm going sea bass.

And I'm gonna make a beurre
blanc with Ciroc lemon.

The Blue Team, we got our
ass kicked on day one.

The punishment,
it was terrible.

So that punishment pass is
definitely gonna come in handy.

I don't want to put away 90
cases of wine again.

I'm going chicken.
Is that OK?

- I'm gonna go pork chops.
- I'm gonna go pork loin.

I've got hanger.

sake.

My teammates, they
start pulling proteins,

and they saved the
worst for last.

It's [bleep] salmon.
- You got this, girl.

I don't.

Not with no [bleep] salmon.

Being the child
of a single parent,

we used to eat canned
salmon once a week.

So I absolutely loathe salmon.

Man.
- You're a chef.

You got this.

Well, let's knock
out the park.

- Yeah, let's do it.
- What are you doing?

I'm gonna do a rosemary
brown butter pork tenderloin

with a bourbon maple
sweet potato puree

and collard green beans.

I am a man who loves anything

big, bold, and beautiful.

Oh, yeah, baby.

Using spirits and alcohols are
a beautiful way to give body.

So give me some brandy,
bourbon, or tequila,

and I'll make you
something nice.

All right, guys,
how we feeling?

I'm making something
a little risky.

What are you making?

Asian chicken
enchilada ballotine.

All right.

Making a chicken ballotine
in 40 minutes is impossible.

Usually it takes a day to rest
and about an hour to cook,

but I'm gonna do it anyways.

There we go.

There we go.

We got our first
flambé, ladies.

Fire in the hole!

What are you thinking, man?

Roasted veggies
with the hanger

steak flambeed with bourbon.
- OK.

Whoo.
Now we're talking.

Halfway, guys.

Just under 19 minutes to go.

All right, let's go.

Fire, baby.

My dad always drinks
Canadian whiskey.

That's his liquor of choice,
and I thought it would go great

with the pork and carrots.

So I'm feeling
pretty confident.

My inner pyro is
feeling pretty good.

- Fire in the hole.
- Come on, now.

- Let's go, baby.
- There we go.

Nice flambé.
- Ooh, nice.

Sexy.
- Come on.

Burn, baby, burn.

Holy cannoli.

There's literally
fire everywhere.

Ah!

Be careful.

I have never sweated
in my armpitsies

like that in my life.

Whoo!
Whoo!

I know.

We're on the first time
on the East Coast.

Don't burn us down.
Let's go.

Yes, Chef.
me.

It's burnt.

It's [bleep] burnt.

What the [bleep] am I
gonna do with this salmon?

Chef Ramsay loves
skin on the salmon,

and I have
this piece of fish.

How am I gonna fix this?

I see a pineapple.

I'm like, OK, I can do
some kind of teriyaki

to deter from the fact
that it's not skin on.

Do a caramelized pineapple,
flambé that [bleep].

It's a daring dish.

So it's definitely
a bold move.

Anybody seen ginger?
Ginger?

4 1/2 minutes to go.

Come on.
- 4 1/2, guys.

Let's start thinking
about plating.

4 1/2.

Hey, ladies, plates,
plates, plates.

Think plates.
- Boys, we got this.

Make it nice.

I look around.

Not a single person on my
team has started plating.

I have high hopes to get my
hands on that punishment pass.

It's a "get out of jail free"
card, you know?

Behind, behind.

Coming through.

Ladies, there is
nothing in the window.

Come on, please.
- Walking with plates.

Walking with plates.
Behind you.

Behind you.

10, 9, 8, 7, 6, 5,

4, 3, 2, 1, and serve.

Before I taste
your dishes, I want

you to come to a
consensus on the three

best dishes on your team.

Like any good head
chef, be honest.

- Heard.
- Yes, Chef.

- Yes, Chef.
- Yes, Chef.

And if you believe
in your dish,

then bloody fight for it.

Is that clear?
- Yes, Chef.

Off you go.

Let's start down there.

I have a bourbon glazed pork
chop with carrot ginger puree.

I'm afraid of
that one going up.

Under.

- I don't think we can send it.
- That's fine.

All right.

Being head chefs,
ooh, that raises

the bar to a different level.

All right, next.

Here we have an Asian

chicken enchilada ballotine.

Brittany's plate
looked terrible.

It just had no finesse.

I think mine is a contender.

Any of my line cooks could
have plated that better.

Sorry, Brit.

- I really like the salmon.
- I think the salmon is good.

Salmon is pretty good,
and the level of complexity

is great.
- Salmon is delicious.

What about the skin?
Did we fix that?

- I took it off.
- Heard.

Let's move on.
What's this?

Seared halibut
with seared bok choy.

It's flambeed with tequila.
- That's pretty good.

I like that one.

That's up there right now.

I think the hanger steak--
the hanger steak should go in.

You have to stand out.

You have to make sure
that they know

that you're the head chef.

If you're not gonna
speak up for yourself,

nobody's gonna do it for you.

That's just how it is.

Are y'all all in a consensus?

Halibut, Magali, and Meghan.

So whose is this?
Brandon?

And what did you?

Beurre blanc sea bass.

There's Ciroc in the
barigoule, Ciroc in the sauce.

All right, taste
the next one.

What did you do?

Roasted chicken,
confit baby bok choy.

- Chicken is cooked beautiful.
- Thank you.

It looks great.

That's a pantry
of pork tenderloin

with a maple bourbon
and sweet potato

puree and collard green beans.

- Collard green beans?
- Come on.

We got-- we have
to choose, guys.

Where are we at right now?

Where are we at right now?

All right, personally,
I say my chicken

and Brandon's definitely go up.

The flavors are nice.
They're rounded.

- I agree with Brandon's.
- Yeah, I like Brandon's.

I agree with Brandon's.

Is everyone deciding that
Egypt's dish is going up?

I don't really love
the collard green

beans, personally.

The sauce is a
touch sweet for me.

Salmon-- salmon goes up.

No, I really want my
dish to go up, guys.

It's nice.
It's flavor.

The flavor points
are all there.

- I disagree.
- Me, too.

- Mm.
- You can put the chicken up.

- Do we have a--
- Put the chicken up.

Just [bleep] put it up.

Fish, salmon, chicken.

Done.

Salmon, chicken, Brandon.
Send it.

My dish was amazing.

And to be looked at as if I'm
not capable pisses me off

so [bleep] much.

Let's start
with the Blue Team.

Blue Team, have you
come to a consensus?

- Yes, Chef.
- Good.

Egypt, tell me one
of your team's

best three dishes.

Why are you smiling?

Is it your dish, clearly?

Because you've got a
big smile on your face.

Egypt, talk to me.

Egypt, tell me one of your
team's best three dishes.

Why are you smiling?

Is it your dish, clearly?

Because you've got a
big smile on your face.

Egypt, talk to me.

I want my dish to go up,
but we've decided as a team,

we're gonna go
with Brandon's dish.

Brandon's.
Why?

He flambéed
in every step of the way.

He executed beautifully.

Tell me the dish.

Sea bass.

The sauce, we've got
a Ciroc beurre blanc.

And then there's a vinaigrette
with yuzu and Ciroc

limonada as well.

The dish is accomplished
and a real smart flambé.

Great.
Thank you, Chef.

- Well done.
- Thank you, Chef.

Back in line, please.
Really good.

narrator: With Brandon's dish
earning high praise,

Joe from New Jersey
hopes to contend

for the punishment pass

with his salmon
and apple fennel puree.

The salmon's
cooked beautifully.

Smart technique
with the flambé.

But one dish does
have the edge.

Brandon.
Thank you, Joe.

Thank you.

Egypt, third and final
top dish from the Blue Team.

We've decided as
a team is definitely

gonna be Michael's dish.
- Good.

Michael, step forward.
Let's go.

Flambé technique with which
alcohol, please, Michael?

Orange with an orange Ciroc.

How did you cook the chicken?

Pan seared.

I'm very confident in my dish.

I think it's a
phenomenal dish.

I'm really hoping that
I can beat out Brandon

and I can get this
punishment pass.

- Chicken's delicious.
- Thank you.

Really smart
use of the flambé.

Back in line, please.

Yes!

Really well done.

The punishment pass in
the Blue Team goes to--

Brandon. Well done.

Really well done.

Nice one.

Ooh, it feels fantastic
winning this punishment pass.

I think it's gonna
set the tone

for the rest of the season.

I'm gonna crush everybody.

- Magali.
- Yes, Chef.

Did we come to a consensus?

Yes, Chef.

We chose Meghan's hanger steak

because all her flavors
were there.

It was a cohesive dish,
and it was delicious.

Right.

Chef, you got a hanger steak.

Flambé is Johnnie
Walker Black, and it's

in the mushrooms, finished
with a little bit of butter.

The base is a cauliflower puree
that has brown butter in it

as well.

The steak is
cooked beautifully.

The puree is exceptional.

Thank you, Chef.

Really exceptional.
Good job.

Back in line.
Thank you, thank you.

Wow.

Meg, it's not
an offense to smile.

You know that, right?

You can smile
from time to time.

I have this condition
called RBF, Chef.

- Right.
- This is what it is.

Resting bitch face?

Did you just get called
out on that by Chef Ramsay?

Oh, my gosh.

What an honor, honestly.

I'm kind of jealous.

narrator: Next up for the
Red Team is Magali

with her tequila flambeed
halibut and bok choy.

That fish is
cooked beautifully.

Thank you, Chef.

Halibut is a very,
very tough fish to cook.

Is it better than
Meghan's hanger steak?

It's a tough one.

Meghan is still
in pole position.

Well done, Magali.
- Thank you.

Thank you.

narrator: The third dish
chosen by the Red Team

belongs to Whit, who is hoping
her skinless salmon can knock

Meghan out of the top spot.

So the flambé,
I did pineapple whiskey

with brown sugar and a
caramelized pineapple.

Pineapple is something
I'd never really associate

with salmon,
but it really works

because it's got that sort
of umami, sweet, sour.

Delicious.
- Thank you.

Back in line for
a moment, please.

I was not confident
in my dish in the beginning

because I did not get
the protein I wanted.

But I know how good
the flavors were.

I had no doubts that it was
gonna be in the top three.

This is a very
difficult decision.

The chef who will
win the punishment

pass for the Red Team.

Congratulations goes to--

Whit. Well done.

Good job, girl.

Hell yeah!

Yeah, girl.

I won the pass, baby.
I'm hype.

I'm hype.

You look good in that.

Being a chef is a game of
pivots, a game of bouncebacks.

Honestly, I feel like
I'm the best chef here.

And I'm gonna prove that.

Brandon and Whit, listen
carefully, both of you.

You have some newfound power.

I want you to tell me
the bottom two dishes

from each of your teams.

And based on that, one
of you might be going home.

My heart dropped.

Whit, can you tell me the
worst two performing dishes

from the Red Team, please?

I'm gonna go with Ann
Marie's pork and Brittany's

chicken ballotine.

The flambé portion
of this entire dish

and the level of creativity
deserves to not

be in the bottom two, period.

I made an Asian chicken
enchilada ballotine.

The corn crema is with
tequila and Ciroc Orange.

It needs a little bit
more lift on the garnish,

but I love the
alcohol in the corn.

Thank you, Chef.

It's executed beautifully.
I love the sauce.

I appreciate you.
Thank you.

Ann Marie,
describe the dish.

I did a Canadian
whiskey flambeed carrot

with a carrot ginger puree.

That's delicious.

Why is this in the bottom?

A few of us thought
it was underdone.

But that's pink.

There's nothing
wrong with that.

Both of you, back
in line, please.

Brandon, please tell me
the worst two performing

dishes from the Blue Team.

Shant's hanger steak

and Egypt's pork tenderloin.

Egypt, wow.

Being even
remotely considered

to go home this early
in the competition

is absolutely unacceptable.

Right, so Egypt.

So I did a--

bourbon was the flambe
for the alcohol.

I did a pork tenderloin with a
rosemary brown butter, finished

with a little bit of bourbon.

- Ah.
- Uh--

- Stop for two seconds, please.
- Yes, Chef.

That's cooked beautifully.

Thank you, Chef.

Sauces absolutely on point.

Shant, describe
the dish, please.

What I have is
a hanger steak flambeed

in Crown Royal whiskey.

I like the flavor of
the whiskey, especially

with that steak.

I am personally surprised it's
in the bottom, if I'm honest.

Me, too.

Oh, boy.

Take your dishes
back in line, please.

- Yes, Chef.
- I need a moment.

Considering the quality
of your dishes,

no one's going home.

But listen carefully.

I want to see that
same level of quality

tonight when Hell's Kitchen
opens for the very

first time on the East Coast.

- Yes, Chef.
- Good.

Back to your dorms
and study those books.

Off you go.

I'm telling you guys
right here and right now,

and I'm telling
the rest of the team

as well, I'm getting my
next individual challenge.

I'm going up there.
I'm getting my [bleep] up there.

- All right.
- I know my flavors are bold.

I know they're strong.
I know they're different.

I'm telling you, yo,
my pallet is amazing.

I'm telling you.

Egypt's really starting
to get on my nerves.

We don't quite mesh very well.

The service tonight,
it needs to be banging, bro.

Oh, service tonight needs to
be absolutely [bleep] on point.

It will.

There's always
a little brushing

of shoulders, egos clash.

You know, that's
what's gonna happen

when you put a bunch of
head chefs in the same room.

Yo, welcome to
"Hell's Kitchen."

narrator: With opening night
only hours away--

What's up, guys?

Come on in.

narrator:--Chef Ramsay has
made sure the chefs have the

best tools going into service.

A lot to get
through today, but

first things
first, Chef got you

guys some knives from HexClad.

Oh, my God.

These knives are beautiful.

I have never owned
a piece like this.

Oh, these are sexy as hell.

Beautiful.

You like 'em?

Yes, Chef.

We're gonna run you
through the dishes.

narrator: Sous chefs James
and Michelle are

ensuring that in
spite of both kitchens

being filled with head chefs--

I'm gonna go head
and demo the carbonara.

narrator:--everyone
is absolutely clear

on Chef Ramsay's menu.

The mother of
all Hell's Kitchen

dishes, the beef Wellington.

Use the back of
the knife, yeah.

They're going in the oven
for about 16 minutes.

Rack of lamb.
You're gonna want to

rest your meats.
- The infamous risotto.

You're gonna put about
four ounces by volume.

I am a pretty fast learner.

And then you're gonna add
fennel stock, 1 to 2 ounces.

Salt each step.

So if you do something
in front of me one time,

I can actually go back and
run through it in my mind.

Screaming hot pan.

45 seconds on scallop.

Walking scallops.

And that's it.

It's all about communication.

You all feel
confident that you

know what goes on each dish?
- Feel confident, Chef.

- Confident, Chef.
- We're all head chefs.

No training wheels.
Get right to it.

- Ladies, we good?
- Yes, Chef.

- Yes, Chef.
- Are we good?

- Yes, Chef.
- Excellent.

OK.
Marino?

Yes, Chef.

For the first time
ever on the East Coast,

open the doors to
Hell's Kitchen, please.

Let's go.

narrator: For the first time
ever, Hell's Kitchen is

opening its doors
on the East Coast.

All around the table.

Rosé all day.

narrator: The demand for
tables has never been higher.

- Let's kill it.
- Kill it.

narrator: And Chef Ramsay's
expectations

for his head chefs
only brigade

is also at an all-time high.

- You're head chefs, right?
- Yes, Chef.

- Any questions?
- No, Chef.

Let's go.

narrator: Tonight's first
dinner service

will feature a menu of Chef
Ramsay's most popular dishes--

That rack of lamb,
I bet it's really good.

narrator:--as well as a
tableside flambé of a Kobe

ribeye appetizer,
prepared by Kyle

and Brandon
in the Blue kitchen--

There we go.

narrator:--and Meghan and
Brittany from the Red kitchen.

We're gonna catch
something on fire,

but it's not gonna be you.

Ladies, congratulations,
the first table.

On order, two scallops,
one burrata, dream ticket.

Heard?
- Heard!

Let's go, ladies.

So it's gonna be
two scallops, correct?

- Yeah.
- OK.

Two scallops, one burrata.

Heard.

Going into a dinner
service with all these head

chefs with Chef Gordon Ramsay
in the pass, it's a dream, man.

I just can't wait
to get that first plate

out, get the jitters out,
and just [bleep] rock it.

Firing two scallops.

- Magali, three minutes out.
- Three minutes out.

Amber, we're still
three minutes away.

Why are the scallops in?
- Heard, Chef.

No, not heard.

Why are they in?

- They went in too soon, Chef.
- What?

You're telling me.
Get them out.

Come on.

When you're cooking
for Gordon Ramsay,

you have to bring your best.

And there's no room for nerves.

Two scallops, please.
How long?

Two scallops in my hand.
Walking, Chef.

OK.
- Scallops.

Thank you.

Please be perfect.

hell.

They're not cooked, are they?
- No, that's raw.

Hey, Red Team, come here.

I've got scallops that are raw.

They're cooked
on one side nicely

and cold in the middle and raw.

hell.

Oh, my God.

narrator: With Amber's
scallops stalling the Red

kitchen's first appetizers--

Blue Team, let's go.

narrator:--Chef Ramsay turns
his attention to the Blue

kitchen, hoping
for a better start.

Four covers, table two.

Two carbonara, one burrata.
Easy.

- Yes, Chef.
- Heard?

- Yes, Chef.
- Let's go.

- Two carbonara, one burrata.
- Sorry?

Two carbonara, one burrata.

I'm on apps
tonight with Shant.

I feel awesome, man.

I think we're both strong.

He knows his
I know my [bleep].

Two carbs, one burrata.

Two carbs, one burrata.

Here's your
garlic and shallot.

I don't usually
crack under pressure.

I'm cool as a cucumber.
- Let's go.

Come on, drop it in.

On the pass here, young man.

How's that?

Watery, not flavored at all.

- And it's broken as well, no?
- Yeah.

- Hey, Blue Team.
- Yes, Chef.

- Yes, Chef.
- Come here.

First-night nerves, I get.

But this is basic [bleep], OK?

Would you eat that?

No, Chef.

What would you think
of us if we sent that?

- Let's go.
- Yes, Chef.

I got the refire.

Corbin, you see your pan.
It's scrambled.

Why the [bleep] would you
send that to the pass?

I thought you were
a head chef.

Come on.
We're gonna bounce back.

We're gonna bounce back.

I'm not letting Corbin
drag me down, so I'm taking

over this station, buddy.

Two carbonaras.
Come on.

Right here.
Walking.

Carbonara walking.

Good, James.

- Much better.
- Bounce back, bro.

Bounce back.
Yo, confidence, guys.

We should still be
booming.

This is the beginning.

Come on.

narrator: Thanks to Shant,
the blue diners are enjoying

their first appetizers.

Absolutely perfect.
Perfect.

narrator:
Over in the Red kitchen--

Walking scallops.

narrator:--Amber is hoping
to redeem herself with

10 perfectly cooked scallops.

You OK?

Yeah, I hope.

Chef, she didn't give me
enough for another order.

Oh, for [bleep] sake.

Oh, my God.
Hey, Red Team.

Fish station, come over.

Let's have a quick math
session in the middle

of [bleep] service.
Ladies!

Yes, Chef.

Three times five is what?

15.

- Four times five is what?
- 20.

- What are two fives?
- 10.

And I got nine
scallops.

- Yes, Chef.
- Yes, Chef.

- Yes, Chef.
- Come on!

Holy [bleep].

All right, let's get
a fresh one on there.

This is just messing
up the flow of things.

And I feel like Amber is
not gonna be able to swim

with the big fish here.

Let's go.
Let's go.

narrator: Amber's third
attempt at scallops

has finally made its way
out to the dining room.

Smells good.

narrator: Over
in the Blue kitchen,

Chef Ramsay
is ready to fire.

Two risotto,
two Caesar salad.

Heard?
- Yes, Chef.

Get the two Caesar.
I got the two risos.

Two Caesar, two riso.

I need six minutes.
- Six minutes.

Heard.

- Hey, young man.
- Yes, Chef.

Why are you adding
water to the risotto?

Look at me in the [bleep] eyes.

Why are you adding water
to the [bleep] risotto?

Sorry, Chef.
I'll refire.

I'm asking why.

You can't give me an answer.

I was gonna grab
the wine, Chef.

- God's sake!
- Yes, Chef.

- Please!
- Yes, Chef.

Why?

Why, bro?
Why?

I have to send my lobster
tails, and I depend on Shant.

He's doing the risotto, and
we have to send it together.

Get your [bleep] together, bro.

Watching your back.

- How long, Blue Team?
- Watch out.

One minute, Chef, on the riso.
One minute.

That risotto needs
to cook longer,

and it needs salt in that.

Risotto walking.

Riso, Chef.

Hey, come here!

narrator: It's just over 30
minutes into opening

night at Hell's Kitchen.

Watch out.

One minute, Chef, on the riso.
One minute.

That risotto needs
to cook for longer,

and it needs salt in that.

narrator: And Shant is
bringing his refired

risotto up to the pass.

Risotto walking.

Riso, Chef.

Right, all of you.
Hey!

Hey!
Come in here.

Get in here.

Grab a spoon and take a taste.

Taste that!

Taste it.

I'm gonna start with you.

What does that need?

That needs more
salt, more flavor.

Salt!

Shant, I said it before.

What the [bleep], bro?

All right, add salt.

Done.

Butter.

Give me butter.
Give me butter.

- Come on, Blue Team.
- Come on.

Come on.
- I need better than this.

This is [bleep] embarrassing.

Go, John, please.
Let's go.

Yes, Chef.

narrator: Now
that Shant has rectified

his issue with the risotto,

both kitchens are
pushing out appetizers.

This is really good.

narrator: And Chef Ramsay is

now ready
to move on to entrees.

Red Team, fire two
salmon, two duck.

Heard?
- Heard.

Two salmon, two duck.

So how long for that table?

Five minutes on duck.

Who's cooking the salmon?

I'm cooking the salmon, Chef.

Can you get it
done in five minutes?

- Yes, I can, Chef.
- Show me.

Heard.

We shouldn't be
basting salmon.

Magali, we shouldn't
be basting salmon.

Just let it cook in that pan.

How long on salmon?

How long do you need?

Three minutes.

Magali is just deer
in the headlights.

Guys, we got to get louder.

We got to talk more, yeah?

Listen, if you need help,
say you need help.

If you have a question,
we're here to help you.

I'm close.
I'm close.

I'm walking.
Walking duck.

Walking with salmon.

Chef, salmon is down.

Oh, [bleep] hell.

Ladies, timeout.

Come here, all of
you, to the window.

All of you.

That's cooked beautifully.

Salmon, I've got soggy skin.

Touch that, Whit.
Just touch it.

It won't bite.

It's [bleep] dead.

And then on top of
that, the salmon's

raw in the middle,
raw and cold.

- Refire.
- Refire.

Let's go.
Let's go.

Let's go.

narrator: While Hannah's
duck is spot on--

Magali, you got
this, all right?

narrator:--Magali and Amber
continue to flounder

on the fish station.

On order, six
covers, table one.

Entree, two salmon, two
lamb, two Wellington.

Heard?
- Yes, Chef.

- Yes, Chef.
- Call it back.

Two salmon, two
lamb, two Wellington.

narrator: The Blue Team is now
getting ready with their first

set of entrees.

- Is that crusted already?
- No.

It's not--

No, I'm gonna
warm it back up.

It wasn't finished all the way.
That's why.

It'll be all right.

I promise you,
it's gonna be fine.

Don't tweak on me.

It's gonna be just fine.

No, I'm not tweaking at all.

Egypt over here
micromanaging me.

That's rare.

That's raw rare.
- Dude, it's fine.

Man, I got this.

I can cook a [bleep] lamb rack.

I did it for my signature dish.

Let's go. Let's go.

Lamb coming to the window.

Salmon.

Walking behind to
your right, Chef.

Welling is down.

Just put it on the
board and [bleep] off.

Oh, man.
hell.

Oh.

Blue Team, come here.
All of you, come here.

In the storeroom.

Time for a [bleep] meeting.

I've got one lamb [bleep] raw.

I've got one lamb
medium.

And the next
lamb is raw.

What in the
is going on?

Lack of communication and
trust in the kitchen, Chef.

Have we given up?

No, Chef, ever.

There's no
communication.

Do me a favor.

Come back with some vigor or
off, the lot of you.

Yes, Chef.

You know, with
Michael, the lack

of trust, the inflated ego.

- Ready with two lamb?
- Yeah.

I'm checking them.

OK.

He's a good chef, but that
ego shone through tonight.

Welly is walking to the window.

Coming up to the
window, two lamb.

Go, go, go, please.

narrator: With
Michael grudgingly

accepting Egypt's
support--

You've just been doubting me.
It's bothering me.

It has nothing to
do with doubting you.

It's bothering me.

narrator:--Blue entrees
are finally

hitting the dining room--

This is better
than I can make.

narrator:--while Chef Ramsay
turns his attention

to Magali and Hannah's
refires in the red kitchen.

Right, how long
for the salmon?

How long for the duck?
- 30 seconds.

30 seconds to
the window, Chef.

- Walking salmon in 30.
- Let's go.

I'll take the duck, then.
Let's go.

Duck walking.

Bring the salmon.

Oh, my [bleep] good God.

Hey, Red Team.

All of you, come here.

Two duck, two salmon.

Look at the [bleep] I get.

As talented head chefs,
would you eat this salmon?

No, Chef.

But you expect
them to eat it?

No, Chef.

The fish station is
definitely drowning.

We're going down.

She's refiring it.

I'm refiring.

I feel like it's
spiraling out of control,

and I'm just trying to swim.

Walking salmon in 20.
- Walking.

Can I walk?
- Walk.

- Yeah, let's go, walk.
- Walking duck.

Salmon, Chef.

Go, go, go.

narrator: It took three tries,
but Magali's salmon has now

matched the quality
of Hannah's duck.

Thank you very much.
Thank you.

- It's really good.
- Really good.

On order.

Fire, Blue Team,
two Wellington,

one halibut, one salmon.
Heard?

Heard, Chef.

I have two Wellington to
the window in four minutes.

How long do you
need on halibut?

I know we just called it, but
let's keep each other informed.

4 1/2 minutes.

He just gave us
for not communicating.

4 1/2 minutes.

I think Egypt just needs
to chill for a minute.

Three minutes out
on hali, gentlemen.

Heard.

2 1/2 now, OK?

2 1/2.

It's just
annoying, man.

Garnish ready in what?

1 1/2.

Make it garnish
ready in two, yes?

narrator: While
Egypt continues

to push the Blue Team--

Communicate, guys.

We do this every day.

narrator:--the Red Team seems
determined to stay on track.

Fire, please.

Entree, two salmon,
two chicken.

Heard?
- Heard, Chef.

Let's go.

- Whit, one or two chicken?
- Two chicken.

All right, your
first pan's ready.

First pan's ready.
First pan's ready.

This isn't about egos.

This is us working
together as a team

because if we're not
successful as a team,

we're not gonna be
successful as individuals.

One minute, salmon.

One minute, salmon.
- Let's go.

Why are you
stabbing that chicken?

Checking my chicken, Chef.

Look, look, you should
be cooking chicken

with your [bleep] eyes closed.
- Yes, Chef.

Stop stabbing the chicken.

What happens to it
when you stab it?

You let all the juices out,
and it dries out, Chef.

It's super embarrassing.

You know, I feel
like a [bleep] idiot.

Stop stabbing
the [bleep] chicken.

Can we walk with
halibut and Wellington?

Yes, I'm ready on salmon.

Let's go.

Bounce back, gentlemen.

Welly is walking to the window.

Hot behind you, Chef.
- Salmon?

Right now.

Salmon.

Blue Team.

Right behind.
Hot, hot, hot.

Welly is walking to the window.

narrator: It's an hour
into opening night.

Salmon?

Right now.

narrator: And a Blue Team that
has struggled all night

has just delivered their
latest attempt at entrees.

It's not even hot.

Oh, [bleep] me.

Blue Team, come here.

me.

I am [bleep] lost for words.

Welcome to the East Coast,
my [bleep] ass.

Come here!

Oh, he's mad over there.

This is a [bleep]-show.

Who cooked those Wellington?
- I did, Chef.

- Who cooked that halibut?
- I did, Chef.

- Who give me cold salmon?
- I did, Chef.

I'm [bleep] done.

I am done.

Get out!

off, all of you.
- Go.

Go, go.

Hey, Blue Team,
here's some homework.

Try and work
together and come up

with two individuals
that shouldn't be

in this [bleep] competition.

And the good news
is you're

spoiled for [bleep] choice.

Useless.

It's embarrassing
just to flat out

get kicked out of the kitchen.

I'm at a loss for words.

narrator: With an
embarrassed Blue Team

frustrated in the dorms,

back in the Red kitchen--

Just give them to me.

narrator:--Chef Ramsay is
counting on Hannah--

Walking chicken.

narrator:--and Magali to get
perfectly cooked entrees--

- Behind.
- out to diners.

Chicken, Chef.

Ladies, come here.

That just sums up my evening.

Can you see how
overcooked that is?

- Yes, Chef.
- Yes, Chef.

Would you go out to a
restaurant and wait

an hour to be served that?

No, Chef.

An absolute embarrassment.

Get out.

- Yes, Chef.
- All of you!

Have a good chat
amongst yourselves.

Discuss how [bleep] you are,
and then come back to me

with two nominees.

Dinner service
tonight was not good.

The fish station, it was
kind of like deadweight

pulling the Red Team down.

I am pretty [bleep] angry.

I am not gonna lie.

If fish had
a rhythm, we would

have [bleep] finished service.

I think we were
bracing ourselves

for something we haven't
done before because we

haven't done the service.

We don't know the tempo.

We don't even
know the stations.

And--
- Just nominate.

Nominate.
Nominate.

We need to decide.

Yeah, we're not
here to troubleshoot.

We can troubleshoot
after this [bleep].

It's time to nominate
and get it done.

I'm gonna go both fish.

Magali and Amber.

I'm sorry, I gotta vote fish.

I vote Amber and Magali.

- Amber and Magali.
- Amber and Magali.

I vote for Amber and Magali.

I vote for myself and Amber.

I don't think I deserve
to go home tonight,

but I'm taking ownership.

And that's honestly something
that you need as a leader.

Do not tell him that
you put yourself up.

- Absolutely.
- You don't say that.

Absolutely not.

Magali and Hannah.

I am not going home.

It didn't sound like they
wanted to hear from me.

And I'm gonna
talk to the person

who does want to hear from me.

And I'm gonna tell
him everything.

Apps kind of pushed
back the flow of entrees,

and I think that kind
of just stuttered

the entire pace of service.

I know I [bleep] up
the first couple of ones,

but I pulled it together.

Corbin, I was
cooking all the apps.

The first 10, whatever,
20 minutes of service, yeah,

it was a little rocky
for [bleep] everybody,

but I came back after that.

There's nothing I
cannot stand in this

world than a person
who doesn't take

honesty about what they do.

He's just trying
to save his ass.

After the first riso,
nothing came back.

How many meats came back?

I just want to know.

First, the lamb over and under,
then these last two Wellies.

Proteins got us
kicked out tonight.

I'm willing to
admit I [bleep] up.

I did not have
a great day today.

We know proteins
drives everything else.

I don't know who was
doing what, but--

I was doing Wellies.

Out of that tray that he held
up, one of them was spot on.

The other one was [bleep].

And the only thing that
me up is those Wellies

resting for so [bleep] long.

The whole tone was set
from apps all the way

down to those lambs going up.

That's [bleep] embarrassing.

We need two names.

Who does everybody nominate?

Honestly, it
was almost as if I

was working with first-year
culinary students,

not head chefs.

Amanda, Red Team's
first nominee and why.

Magali.

She was part of
the fish station,

and the fish station
timing is what took down

the rest of service for us.

Red team's second
nomination and why.

Amber, the other side
of the fish station,

for the same reason, Chef.

Uri, Blue Team's first
nomination and why?

Chef, first nomination,

Michael.

His station, the proteins,
were very undercooked.

The second
nomination and why.

Chef, our second
nominee is gonna be

Shant.

Our appetizers were
being held back.

That should be not
accepted in the kitchen.

Michael, Shant, Magali,
Amber, step forward, please.

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

I'm a very strong chef.

I think I just had
a very off service today.

And you've seen that I can cook
lamb with my signature dish.

I'd like to prove that
I can get knocked down

and get back up.

Shant?

Chef, I bounced
back from my station.

I had no support from Corbin.

I was fixing his mistakes.

I disagree, Chef.

I definitely started
off a little rocky,

but I came back strong.

Magali, why should you
stay in Hell's kitchen?

Chef, I'm a force
to be reckoned with.

I am going to
bounce back, and you

will never see a crap
performance like that from me

ever again.

Amber?

Chef, I'm a fast learner.

And between
yesterday and today,

I believe that I've
done a lot better.

Amber, who is the weakest
chef in the Red Team?

Magali is the weakest
chef on the Red Team.

Why?

Because she is the only
person who has expressed

that she is willing to go up.

I am never willing
to put myself up.

I put myself up because
I own my mistakes tonight,

and I did not
blame anyone else.

As a leader,
I pride myself in that.

My decision is--

Magali,

Michael,

back in line, both of you.

Thank you, Chef.

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

Amber.

Young lady,
tonight's performance

confirmed in my mind,
you do not have what it takes

to become my next head chef.

Please give me your jacket.

- Thank you, Chef.
- Thank you.

I don't think I was
the worst cook on the team,

but there were
definitely moments

that I felt overwhelmed.

But given some more time, I
would have pulled it together.

And I am a better chef than
what I showed Chef Ramsay.

And I'm bummed I
didn't show him that.

- Back in line.
- Thank you, Chef.

We all know tonight
was a disaster.

Get your [bleep] together.

Because if you don't,
they'll be more than one

of you leaving tomorrow.

Now [bleep] off.

The punches that don't
kill you make you stronger.

So I'm gonna fight
and prove to my team

that I'm not the
weakest link in here.

Surviving elimination, it
really lit a fire under my ass.

Going forward, I need to
dial in what I know I can do

and what I do best.

Chef Ramsay made
the correct decision.

I'm not gonna let him down.

Holy crap.

I get to live another
day in "Hell's Kitchen,"

and it is on now.

The lion is out.

Amber's inability to
cook or even count scallops

was all I needed to know
that I could not count on her

to be my next head chef.

narrator: Next time on "Hell's
Head Chefs Only"...

Check-- the ones that-- no,
the ones that went in first

that I can see the crust.
- Clockwise.

I get it.
- Get that butter melted.

I'm starting to look
for Egypt's power switch.

Head in the game.

narrator: Will one chef's
unbridled ambition--

I'm aggressive on a station,
as obviously,

everybody can tell.

We're in "Hell's Kitchen."

You need to be loud.

How long?

narrator:--push his
teammates so far--

Pull those salmon out
before they overcook.

No, you're not
the only chef here, bro.

What the
is this guy doing?

narrator:--that he causes
more than one chef--

I've got some sad news.

He will not be continuing
in the competition.

narrator:--to quit
"Hell's Kitchen"?

Are you declaring yourself
unfit to continue?

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

Wow.