Original subtitles

narrator: Previously on--

together: ♪ "Hell's Kitchen" ♪

Go.

narrator: The final 12 raced for harmonious ingredients.

♪ We got that ham jam ♪

narrator: And while four chefs on each team hit high notes--

Well done.

narrator: There was one chef whose dish sang the loudest.

Outstanding dish of the day.

Egypt, the rib cap.

All right.

Good job, man.

narrator: At a steak night dinner service--

I'll take the New York strip.

30 seconds walking.

narrator: In spite of Lulu's early struggles on garnish--

- Lulu? - Yes, Chef.

Mashed potatoes.

It's cold and needs more seasoning.

Come on. Come on.

Taste your food.

narrator: The Blue team was in sync most of the night.

- Walk proteins. - Behind.

- Nicely cooked, Anthony. - Thank you, Chef.

narrator: In the Red kitchen,

Ann Marie struggled on garnish.

This is hard. Will you help me?

What do you need?

I need spinach dropped right now.

I got you.

Yep, got you. - Thank you.

narrator: But when Meghan went to help out,

she not only abandoned her salmon--

Check our salmon.

I will check, one second.

narrator: But Amanda as well.

And then Chef Ramsay declared--

First to finish is winning tonight.

Let's go. together: Yes, Chef.

Let's go!

narrator: It was Amanda's veal--

narrator: That lost it for the Red team.

. Now, the veal.

. The veal is raw.

narrator: At elimination, Amanda somehow

avoided getting nominated, but--

Ann Marie.

narrator: And-- - Meghan.

narrator: Did not.

Ultimately, Chef Ramsay said goodbye to--

Meghan, take off your jacket.

narrator: Ending her chance of becoming head chef

at Hell's Kitchen Foxwoods Resort Casino.

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

Get out of here.

I wish Ann Marie would have gone home today.

There is absolutely no excuse for a station

that has five items needing help from every single person

in the kitchen. - Want to talk?

Do you want to sit and talk? - Please.

Yeah, let's sit and talk.

I really did get left to fish by myself,

which I should have been able to handle,

but I clearly didn't.

It wasn't just the veal, the reason she was up there.

Someone had to go home.

So it should have been Ann Marie, though.

It sucks to see someone else go on your mistake.

Shake this [bleep] off, and get ready to battle,

because we got to battle back. We got five people now.

You got till midnight.

I don't want to see no more tears at midnight, OK?

Yes, Chef.

narrator: While Amanda's guilt is still

getting the best of her--

I'm beating myself up over it,

but we just have to rally through today.

narrator: The Blue team is looking to stay strong,

coming off their best service.

If you don't eat enough protein,

you don't put on any sort of muscle

and you don't retain muscle.

Two years ago, I was 1-- 110.

- Wait, what? - Damn, bro.

After my cancer situation--

Oh, I didn't know you had cancer.

Yeah, I had oral cancer twice.

- Geesh. - Stage 3 and 4.

Oh, [bleep], bro.

When I turned 21, I just got

my first executive chef position.

And one service,

a lot of pain just radiated

everywhere from jaw, gum, brain.

Got a scan and found out that I had oral cancer.

A doctor told me I'll probably never cook again.

Yeah, so it was a tough time in my life.

My whole right palate, it's-- my gums is fake, teeth is fake.

Damn, dude.

I was in remission for a month,

and then it came back again stronger, and it spread.

I had to get chest surgery.

I had to fight through it just because I knew

I wasn't going to die at, you know, 22.

I'm very grateful to make it out, because not everyone does.

So...

Well, glad to have you here, bro.

Yeah, man.

I'm glad that you're OK.

Good morning. together: Good morning, Chef.

We all know that, in the kitchen,

communication is absolutely crucial.

We need to be concise, often expressing

a clear message with a single word.

For your next challenge, we'll be playing a game

to test your efficiency with words.

It's time to play Secret Ingredients.

James and Michelle, please.

Thank you.

I'm feeling good about this.

I like word association games,

and I'm very blunt, straight to the point.

Each team has been assigned three incredible proteins.

Airline chicken, cod, and pork chop.

You're going to be competing for ingredients

to assign to those amazing proteins.

First players, please step up to the board.

narrator: In today's Secret Ingredient challenge,

two chefs from each team

will work together to guess ingredients.

First ingredient coming now.

narrator: With the clue giver only allowed to use one word.

Japanese.

Eggplant.

That is correct. Well done.

narrator: They will then assign that ingredient

to one of their three proteins.

Or if they don't want it, strategically place it

on one of the other team's proteins.

Chef, I'm going to send it to the cod on the Red team.

Yeah. Eggplant and cod sounds challenging.

Ann Marie, off we go.

Buffalo.

Chicken.

Nope.

. That's freaking so hard.

How do you describe cauliflower?

White?

Lulu.

White.

Sauce.

Nope.

Ann Marie.

Bland.

Cauliflower.

- Yes. - Yes.

Well done, Whit.

Keep the cauliflower. Pork.

Pork. Well done.

Lulu.

Green.

Parsley?

Nope.

Cabbage.

Brussels.

Well done.

You keeping them? - Airline.

Airline chicken. Wow.

Well done.

Ladies, rotate now.

Let's go.

narrator: While some ingredients

are easy to guess--

- Husk. - Corn.

Yes.

narrator: Others are quite difficult.

- Green. - Broccolini.

- Nope. - Bitter.

Chard.

No.

Stem.

Kale.

Yes.

Send it to the cod.

Cod has got a very specific flavor to it.

And my goal is to send as many weird ingredients

that don't pair with it as I can.

Trees.

Broccoli.

No.

Grilled.

Asparagus.

No.

Little.

Broccolini.

- Yes. - Yes.

Do pork.

Next pair. Rotate, please. Let's go.

Right, Blue, Kyle, let's go.

"Beauty and the Beast."

Hey, that's way more than one word.

Stop. Red team.

What do you want to do with the Jasmine rice?

.

. That's actually "Aladdin."

- We're going to send it. - We'll send it.

- You're sending it to-- - The cod.

- The cod. - The cod.

Cod and Jasmine rice, I wouldn't go for it.

We're trying to screw them up here.

Stem.

Bay leaf.

Mm, no.

Over to the Blue team.

Vegetable.

- Asparagus. - Yes.

Yes.

We're going to send it to cod.

They thought they were being clever

by putting three veggies on one dish.

But we're going to make it work,

because that's the kind of chefs

that we are on the Red team.

Red team.

Roma.

Tomato.

Yes.

Rotate. Let's go.

Red team.

Mash.

Potato.

Ah.

Creamy.

Yukon potato.

Yes.

Keep it for the chicken, Chef.

Smart move.

narrator: Next up, Hannah correctly identifies--

Guacamole.

Avocado.

narrator: And-- - Carrot.

- Parsnip. - Yes.

- Yes. - Ooh.

Sending it to their pork chop, Chef.

You're sending it to the pork chop with the avocado.

- Yes, Chef. - Yummy.

That poor pork chop.

OK, rotate. Well done, ladies.

Egypt, one-word clue.

Israeli.

- Couscous. - Wow.

Let's send it to their chicken, Chef.

Oh, my God.

Whit. - Fuji.

Apple.

Yes.

Red team, your board is full.

We keep playing, you win the ingredients,

you can decide to swap out and send something

less desirable to the Blue team.

Right, Blue team, ingredient popping up now.

Heaven.

Come on, Mr. Man Bun.

- Fettuccine. - Oh.

No.

Jeez.

- Halo. - Angel hair.

Yes. Well done.

Oh, my God.

Send it to their cod, Chef.

- Absolutely. - To the cod.

Yeah, rice and angel hair, Chef.

That poor bastard cod.

With two starches on the cod,

this one's going to be difficult.

Right. Next pair.

Rotate. Well done. Let's go.

Rainbow.

Swiss chard.

Dropping it on the chicken, Chef.

Squash.

Zucchini.

Yeah.

OK.

Greens.

Arugula.

Yeah.

Egypt, you're on it, man.

What did you have for breakfast this morning?

I guess I'm a natural.

You know, let's go with pork chop for now.

Pork chop.

Creative juices are over there flowing.

Now the real work starts.

The 45 minutes starts now.

Off you go.

narrator: Chef Ramsay has asked each chef

to cook one of the protein and ingredient combinations.

With six chefs on the Blue team--

I'm going more Southwest.

narrator: Two chefs will cook the same protein.

I'm going traditional Americana.

Beautiful.

narrator: And with the Red team having only five chefs,

Hannah is solo on the cod with the difficult ingredient

combination of eggplant, kale, and asparagus.

I'm cranking up the oven.

All right. It's at 475 right now.

I need something bitter that's on this plate.

So I'm making a eggplant ash.

Hannah, you're burnt over there.

I want it burnt.

Similar to smokey charcoal of just burnt pizza.

I know that the eggplant ash will work.

I'm very artistic in that way.

I am just weird, but it works.

Guys, let's go. Let's do this.

Thanks to the Red team, I have rice and angel hair with cod.

That's a really tough one.

You got charred zucchini butter with this pasta here.

I think I'm just going to do a traditional pasta

with angel hair.

And I'm thinking a rice cracker.

Hey, Joe, how long do you cook angel hair pasta for?

- 7 to 9 minutes. - 7.

Heard.

Nice, cool, like, citrus.

Touch more orange juice to brighten it up

a little bit more.

Pork chop, avocado,

parsnip, and arugula?

Confidence.

Seems like a hand you wouldn't want

to get in the game of poker.

But watch me break out this royal flush.

Sexy food, nice dishes.

Win the challenge.

We burnt over here.

Check your chicken.

Ooh, [bleep].

Just call it blackened.

Blackened?

I don't think that's going to work, Whit.

Amanda, check your chicken.

Ooh, [bleep].

Yeah.

It's not just a little dark, it's burnt.

Just call it blackened.

- Blackened? - Blackened chicken, baby.

I don't think that's going to work, Whit.

Chef Ramsay is way too good at his job.

Is he going to know that this chicken is burnt?

Probably.

Trying to get some of that color off, Chef.

- You're making gnocchi? - Yes.

I'm going to use my Yukon gold potatoes to make gnocchi.

This could be risky, but I haven't been

the strongest on the challenges.

So I'm like, OK, well, I'm going to do

something more technical.

Joe, they need more flour, right?

More flour?

Yes, Chef, yes, Chef.

Heard that.

I'm worried about Lulu's dish.

It's a little gooey.

Yukon gold usually doesn't make for a decent gnocchi.

They retain a lot of water.

How long do we have, guys?

- Five minutes. - Five minutes.

Yes, Chef.

I'm ricing the cauliflower

thinking it's going to be super smooth and luscious,

but this is like, watery and grainy.

This isn't nice.

And that's not going to work.

I can't really blend it because there's not

enough mash to make it super smooth,

so I kind of just have to run with it.

- Let's go, Blue team. - Yes, Chef.

If you haven't started plating, start plating.

60 seconds to go.

- Sorry, sorry. - No, you're good. You're good.

It is literally down to the wire,

and I am sweating, because there's a lot of components.

30 seconds to go.

Anybody got small tongs or tweezers?

Small tongs.

Tweezers on the rack over there.

- 15 seconds to go. - Ann Marie, what do you need?

- 15, 15. - I got to get the cauliflower.

Right here. Where do you want it?

- Put it right on top. - 6--

Pull my crackers.

5--Brandon.

4, 3--

Run, run, run, run.

2, 1.

And serve, ladies.

A.

Right.

We got 5 on the Red, 6 on the Blue.

Blue team, decide which dish you're going to drop.

Let's put the dishes side to side.

I want mine up.

Who doesn't feel confident?

I feel 90% on mine.

- What is that? - Rice cracker.

That's creative.

This one, is there any sauce, other than the chimi?

No, just chimi, but it's sweet heat on there.

Finished with fresh orange juice.

This is the one I would leave.

I know my flavors are big, bold, and beautiful.

Seeing Lulu's plate, those gnocchis look a little gummy.

My vote chicken.

To me, this looks a little dry.

Yeah. Put these two. Keep this back.

Good, good. - OK.

That's--

All right, Blue team, which dish

will not be in the competition?

Egypt's pork chop, Chef.

Definitely the wrong decision.

You guys are going to regret this.

Let's begin with Blue team cod.

Brandon and Joe, let's go.

narrator: Chef Ramsay will taste

the five Blue team dishes first.

Right, Brandon, you're first.

narrator: Each dish can earn one point.

The team with the most points will win the challenge.

Literally seconds to go there.

You were running around like a blue-arsed fly.

What happened?

Time got away from me on this one, Chef.

Time got away from me. Describe the dish.

So we went with Jasmine rice-crusted cod.

The other ingredients I had were zucchini and angel hair.

And then the pasta is tossed in lots and lots

of charred zucchini butter,

with the zucchini itself and a bit of chilies.

So just one little slice of zucchini?

Yes, Chef.

That's all that made it on there.

Right. Describe the dish, please, Joe.

It's an angel hair herb-crusted cod.

And then in the middle is a pilaf of rice and zucchini,

a little bit of lemon zest.

How hard was that with two starches,

especially with the rice and the angel hair?

I wanted to make sure I manipulated one of them

so it wasn't pasta and rice on a dish.

One of you deserves a point here.

Joe, that dish is delicious.

All those flavors really do marry beautifully.

Thank you, Chef.

And the smart use of the ingredients. Well done.

- Thank you, Chef. - Awesome.

There's nothing more gratifying to have

Gordon Ramsay say that he [bleep] likes your food.

narrator: Next up, Lulu tries to score

a point for the Blue team with her airline chicken

with Yukon gold potato gnocchi.

The gnocchi's wet.

It's such a shame, because you cooked the chicken beautifully.

narrator: While Lulu disappoints,

Kyle tries to impress

with his airline chicken with potato corn risotto.

Kyle, congratulations.

Delicious dish. - Thank you, Chef.

Blue team, pork chop from Anthony.

Let's go.

I mean, I feel good. Presentation wise, it's pretty.

I know my flavor works.

The dish is a play on a Creole style pork chop.

I incorporated a parsnip and andouille sausage

to make a puree out of that.

And then I made a avocado and arugula vinaigrette

to dress the arugula salad on top.

It's a very weird combination.

We've got the avocado, and then a parsnip-andouille puree.

It's battling. It's a big fight.

A definitely zero point.

Thank you. - Yes, Chef.

I'm used to being there and scoring points for my team,

and this is the second competition that I dropped.

So it sucks.

Red team, let's begin with the cod.

Hannah first.

narrator: With the Blue team only scoring two points,

the Red team will need just three to win the challenge.

Describe the dish.

All right, so I did a citrus butter-poached cod.

On the base is a warm asparagus soup.

I did some bruléed orange segments.

That ash you see is an eggplant ash.

Explain that one.

Basically, I just peeled it, I salted it,

threw it in the oven and let it go.

The ash sounds a little bit ominous from the eggplant,

but it actually does work.

There's a lovely balance to this dish.

Absolutely definitely worth the point.

Congrats. Well done.

- Thank you, Chef. - Smart use of the ingredients.

Thank you. Thank you.

Amanda and Brittany.

Brittany, describe the dish.

And how did you incorporate the three ingredients, please?

Yes, I have a Parmesan-crusted chicken cutlet

with a tomato bruschetta on top,

as well as a pesto couscous.

Kind of like a play on chicken parm.

Why take the chicken down the parm route?

When we were 12, my mom went back to school, Chef.

I was the one that was in charge of the cooking,

and chicken parm was dear to my heart.

Brittany, the chicken doesn't look that appealing,

but it actually does taste delicious.

I like the idea of that chicken parm route.

Thank you.

Amanda, describe the dish, please.

I made a citrus marinade airline chicken breast

with Brussel couscous salad

and roasted tomato bacon vinaigrette.

Amanda, the chicken's overcooked.

And the Brussels incorporated across the couscous

is this sort of weird combination

that's fighting against each other.

Brittany, congratulations.

Thank you, Chef.

Chef, you caught me.

I burnt the chicken.

Next, the pork chop from the Red, please.

Let's go.

Ann Marie and Whit.

It's 2-2.

If either of these dishes get a point, the Red team wins.

Right.

Whit, let's start with you first.

I have a pork chop that's been grilled,

and then basted in a garam masala butter

with a apple bourbon chutney, a cauliflower puree,

and cauliflower roasted with sautéed broccolini.

And garam masala butter.

Where are these ideas coming from?

Trying to incorporate other flavors, you know.

Wow. Ann Marie, described the dish.

How did you incorporate three ingredients, please?

I did a pan-seared pork chop with an apple mostarda.

Some blanched and then grilled broccolini with some ginger.

And then a spiced cauliflower mash

with spiced roasted cauliflower as well, Chef.

Why is your puree so grainy?

What have you done here?

It was a mash, Chef, not a puree.

So I did it through the ricer, not via the Vitamix.

What a shame.

Is either of these dishes worthy of the points?

Whit,

you've just won it for the Red team.

Congratulations. - Thank you, Chef.

No point for Ann Marie.

Yeah, Whit.

Ann Marie, good job, you guys.

Let's go, Red.

Whit is so good at challenges.

Like, she is so strong.

She gets the point, and I don't.

But Red team still wins, and we are out of our losing streak.

Thank God.

Give me one moment, ladies.

Can I taste the dish, Egypt, that they dropped, please?

I have no doubt in my mind he's going to love it.

I did a sweet heat grilled pork chop.

I did an arugula chimichurri with a splash of orange.

And then I did a avocado mousse

piped between brown butter-coated parsnips

with some orange segments to kind of brighten up the dish

and tie everything back together.

Blue team, come here, all of you.

You see how juicy that is?

- Yes, Chef. - Yes, Chef.

It deserves two points.

Back in line, please.

Chef Ramsay saw the vision, and that has to be enough.

Ladies, well done.

You're in for a very fun, exciting day.

You're heading to Foxwoods Smash Avenue.

All right, let's go.

I've always wanted to do this.

Oh, my God.

I have never done a smash room.

I am so flippin' excited.

But there's more.

All of you are going to enjoy a delicious dinner

at the hottest new supper club

here at Foxwoods Resort Casino,

Grace by Nia.

How cool is that? - It's awesome.

Thank you, Chef.

So, Blue team, whilst the Red team are off

on their smashing reward, I thought it'd only

be necessary to bring our famous compost program

here to the East Coast.

Because future facing environmentalists,

we want to give back.

First off, all of you will dive into those dumpsters, be quick.

And then sift through all the trash from the bins,

separate them into compost, recycling, and waste.

It is a messy, mucky, and it stinks.

Get out of here.

We owe Egypt an apology.

Lulu's never scored a point.

One, her ego was big.

Somebody's star is starting to fizzle.

Oh, Lulu? It be like that sometimes.

You got to fight harder for it, though, bro.

I'm fighting for my [bleep].

When I know my [bleep] good, I'm fighting for it.

This is never happening again.

No downs. No outs.

Next time, my dish is going up.

So what happened?

She literally grabbed her dish, put it with the ones.

She was like, this is what we're going with.

So should have been like, hell no!

Speak up, man.

My biggest thing is I got a compliment from Chef Ramsay.

Like, it doesn't matter if my dish didn't score a point.

That compliment from Chef Ramsay warms my [bleep] soul.

I am excited.

Rage room, Red team.

Oh, yeah.

OK.

Oh, my--

I'm just going to get a pipe.

I'm going sledge hammer.

Cheers to this, ladies.

Let's go.

Whoo!

This is such a great release.

Whoo!

Being up for elimination.

Smash!

People talking [bleep]. Crash, bang!

Crummy dinner service? I'm gonna smash that oven.

Watch out, man. Watch out, man.

Honestly, I was like,

give me far [bleep] away from Ann Marie.

Yee.

Ann Marie has definitely a little crazy in her.

Make this oven my bitch!

Those eyes.

Girl, you got at it.

Fellas, she's single.

You want to get that?

Bye bye, baby!

Bye bye, baby.

Peek a boo.

Oh, my God, dude.

I'm not really having the best time of my life

sorting through this garbage.

Ew.

Outside of the can.

Puke outside of the can.

Bruh.

But, you know, you have to make the best

of a really nasty situation.

Fresh produce.

I'm just trying to be upbeat and cheerful.

I'm a head of lettuce.

I don't know what Kyle was doing.

He just wouldn't shut up.

You guys want a salad?

Very annoying.

Come here, Brandon.

Don't you [bleep] dare, dude.

Don't you [bleep] dare.

Oh, God.

Pump the brakes, Kyle.

Pump the brakes.

Not cool.

Anybody else?

♪ It's been some time and I miss you, baby ♪

♪ You've been on my mind ♪

♪ Oh ♪

OK. Yep.

This is the right place. Oxtail.

Fried green tomatoes.

Delicious.

Voodoo oysters.

Cornbread skillet all day.

A little chicken and biscuits.

- Ooh. - Ooh, doggy.

You got five huge fans at this table.

I don't know if you picked up on that.

Thank you.

I'm about to cry.

This [bleep] so good.

Look at the smile on my face.

I cannot stop smiling.

Grace by Nia is the best meal I've had

in at least the last five years.

Oh, my God.

You can really taste that, like, soul food in every bite.

Like, I feel I'm at my grandma's crib, man.

Like, my grandma used to cook every Sunday.

So now, she's gone.

But like all my aunts, they cook and bring it to her house.

And we still would go there and eat on Sundays after church.

- Aw. - Aw.

That's so cool.

I feel like my grandma's, like, right here

beside me giving me a hug.

I was getting a little homesick.

- Were you? - Mm-hmm.

It's the best.

Oh, now I'm going to cry.

It definitely felt--

felt like--like she was there with me today.

God, we needed this, ladies.

Yeah, for real.

This meal is definitely the nod that I needed.

It was like my grandma, like--

was like, keep going.

You know, keep pushing.

This was the best reward of the season.

- Yeah. - Hands down, the best reward.

Oh, man.

Hey, guys.

Hey.

- You guys OK? - Yeah.

Was it all wet and gross?

Everything that you can think of.

The punishment [bleep].

Very [bleep].

Yeah?

The annoying part was Kyle.

Kyle was just out of control, dude.

- Kyle was on another level. - Oh, my God.

Yeah. Throwing [bleep] everywhere.

Made a snow angel. And--

- In it? - Fertilizer.

off.

- Swear to God. - Mm-hmm.

I feel like a Ninja Turtle with this bandanna on.

We were just trying to get it done.

It was so nasty.

Does not sound like anyone but Kyle

had fun on that punishment.

- This is Brandon. - Brandon, it's Chef.

I need to see everybody in the dining room, urgently, please.

Yes, Chef. Let's go, everybody, right now.

Got to go. Dining room.

Where's my shoes?

What's going on? I'm not ready.

I need my chef coat.

Like I--I'm freaking out right now.

Come on, Blue team.

Let's go, Anthony.

He going to be pissed.

Who going to be pissed?

When you're not dressed.

I don't know what the hell's going on.

I'm in a freaking skirt.

I'm really freaking out.

Line up, guys. Up.

What were you doing? Taking a nap? Let's go.

Right, all of you,

I've got some very, very important news.

"Hell's Kitchen," tonight, is closed for dinner service.

Although we are closed,

this competition is ratcheting up.

Five of you will be cooking for your life

to keep your place in the competition.

"Hell's Kitchen," tonight, is closed for dinner service.

Although we are closed,

some of you are about to face a very critical test.

Five of you didn't get a point in today's challenge.

The chefs who didn't get a point are

Lulu, Amanda, Anthony,

Ann Marie, and Brandon.

You five will be cooking for your life

to keep your place in the competition.

This morning was the first time

that I've actually not gotten a point on the challenges.

I've got a damn good track record.

But I'm not getting a pass today, that's for sure.

I told you on day one. I'm raising the bar.

You need to prove to me once again that you're worthy.

The rest of you are safe.

And that includes Egypt, who would have

gotten a point for that incredible pork chop earlier.

It's music to my ears that I don't have to--

I don't have to cook for my life.

Right. Head back to the dorms.

I'll call you shortly. - Yes, Chef.

Yes, Chef.

Make sure you say goodbye, because one of you

will not be returning.

.

Excuse me, guys.

Got to change.

Are you ready, three?

Let's go.

Let's do this [bleep].

Oh, they're watching in here.

This competition is nuts.

Like, you never know what's going to happen.

This is anyone's game.

I'm going to fight. I'm going to defend myself.

I'm going to do whatever I can to stay in this competition,

and prove that I deserve to be here.

We got this.

Cook what you know, dog.

Don't go making gnocchi.

All right.

Now, I'm going to see y'all when I get back.

- Absolutely. - Yeah.

- I ain't even saying goodbye. - Absolutely.

I've been cooking for my life since I got into this career.

I should have done better on my challenge dish,

and I wouldn't be in this position.

But, hey, I'm a fighter.

I'm always a fighter.

And I ain't going down without a punch.

Viewing party, guys.

It's better than watching the playoffs.

Mandy's cooking for her life.

Everyone, watch out.

- Let's go, guys. - All right, y'all.

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

Go, go, go, go, go.

Cook your ass off.

I don't have an ass.

I already cooked my ass off.

It's not even there anymore.

Today was a great reward. I needed this fuel.

My entire heart and soul is going on that [bleep] plate.

Let's go.

Who's going home?

I'm happy it's not me out there.

It's nice to sit back and relax and be a little judgy for once.

Well, I'm always judgy.

Chefs, in a moment,

you're going to face the test

that really does prove to me

that you are more than worthy

of becoming my next head chef.

All of you will be cooking an East Coast delicacy.

It requires a great deal of finesse.

You'll be cooking lobster.

Live lobsters.

Live lobsters is an unforgiving ingredient.

It has to be absolute perfect.

This is going to be tough.

I want one stunning entrée.

Understood? together: Yes, Chef.

Your 45 minutes start... now.

Let's go.

- Oh, oh. - Here we go.

Here we go. - Here we go.

I'm stress eating.

Welcome back to the Red kitchen, Lulu.

Thank you, Chef. I appreciate it.

What you got working with, Lulu?

Ravioli.

I'm going want to make sauce with the shells of the lobster.

Just got to get this pasta in, resting.

I want to go bold, make a ravioli.

This is definitely not only a redemption

for me to stay here, but redemption

from the gnocchi of the morning.

She's making pasta again.

She's making pasta.

Lulu, stop making pasta.

No, but you got to redeem yourself.

I think that's a smart choice.

These challenges are like going into penalty shootouts.

If I make this dish and it's not good, I'm out.

Mushrooms and corn.

Succotash.

OK.

Let's go, Amanda.

She just looks controlled. - Yes.

When I first started cooking,

part of the job that I had to do

was breaking down 300 lobsters a week.

I know I can cook lobster better than most people.

You got this, Amanda.

Got this, Chef.

I am not scared of cooking for my life.

This is redemption.

No one saw that.

No one saw that.

How are you going to cook your lobster?

Flash it right now.

And I'm going to finish it butter poaching it.

I haven't cooked lobster a whole, whole lot.

And I'm a little overwhelmed, but hey,

I wouldn't be in the kitchen if I didn't like the pressure.

Is there polenta anywhere?

Polenta?

Ann Marie's a nervous [bleep] wreck.

- Yeah. - I'm rooting for Anthony, man.

Absolutely.

What's your game plan, Anthony?

I'm going to stick to what I know.

I'm going to do a nice couscous with poached lobster tail.

And then I'm going to do some pickled egg over top.

This is one of the dishes I would make

back in my senior living.

I came here to prove a point that

senior living chefs aren't [bleep].

We don't open up packages frozen.

We can cook.

Anthony can cook.

He can.

It's just sometimes the challenges get to him.

- You good, brother? - Yeah.

You good? - Yeah.

I'm not worried about being eliminated.

I've been doing this a long time,

and I know what it takes to absolutely kill it.

And that's what I'm going to do tonight.

What's that growing up to be?

It's going to be a base for chowder.

I'm not going home.

Absolutely not.

You good? - Yeah, you?

Yeah.

Just sweating as per usual.

I'm not sweating.

I'm so good right now.

Brandon's in the zone, man.

Yeah, Brandon looks good.

Brandon looks like he's focused.

Just 2 1/2 minutes to go, guys.

Yes? - 2 and 1/2.

- Yes, Chef. - 2 and 1/2. Let's go.

I slice the lobster, it's raw in the center.

I have way too much experience with lobster

for this to take me out.

I get the lobster back in a sauté pan,

and start putting hot beurre monté over the lobster tail

until it's cooked.

I am not sending up raw lobster.

We're down to the final 60 seconds, guys.

Come on.

I'm shaking trying to, like, battle with this claw.

That cartilage piece is not coming out.

I don't have time for this.

This is crazy, but I can't send this up without it.

Well done. Clean the plate.

Let's go.

Bring it home.

Ann Marie has nothing on a plate.

. I'm getting nervous.

I can't watch!

Oh, my God!

You should be walking your plate to the pass right now.

Like, what are you doing?

Come on, Ann Marie, you got to get on the plate.

We're down to the final 60 seconds, guys.

60 seconds. Let's go!

Come on.

I'm shaking trying to, like, battle with this claw.

That cartilage piece is not coming out.

Come on, Ann Marie. You got to get on the plate.

Good. Come on, Ann Marie.

Get it on the plate, Ann Marie.

- Let's go, Ann Marie. - Yes, Chef.

Amanda, please.

I get it out.

And I'm like, OK, this is not as pretty of a claw

as I would like, but hey, it's cooked.

And we're going to serve it.

6, 5, 4,

3, 2, 1.

And serve, ladies.

Well done.

That's sloppy and weird.

- Look at the oil all over. - Ew. God.

- Damn, Ann Marie. - That looks terrible.

Ah!

Now what?

Where's the tea? We want to see the tea.

We got to wait for who comes back.

You have just been tested

with the most difficult proteins to cook.

Fingers crossed you've done it justice,

because one of you will be going home.

OK, let's start with Lulu.

Please, bring your dish forward and tell me what you've made.

I gave it everything I have.

Thank you.

I have never made a lobster ravioli before.

First time. Go big or go home.

Tonight, for you, I made some lobster ravioli.

- Did you make the pasta? - Yes, Chef.

The sauce is cream-based with some vermouth and aromatics.

And I charred the shells of the lobster, Chef.

- Pasta's cooked beautifully. - Thank you, Chef.

Flavor's there.

I just don't understand why you got more lobster

outside the ravioli than in.

Thank you. - Thank you, Chef.

Not bad, but keep the magic inside the pasta, not out.

Chef is right, because you want to bite into the ravioli

and have this surprise and not just see it.

What a shame.

So I'm just hoping that the next dish

is not better than mine.

Up next, Brandon. Let's go, please.

This is definitely something that

represents me on the plate.

I did my absolute best to make sure that

lobster is the star of this show.

So I went with New England clam chowder,

made a buttermilk broth.

We are in Connecticut, so it's appropriate

to do a chowder, right? - Yeah.

How do you cook the lobster?

Poached, and then just kind of rewarmed

in lemon beurre blanc.

It's soft. And the kale?

In the sauté.

That lobster's cooked beautifully.

- Thank you, Chef. - That's you in a plate.

I quite like that. Thank you.

Yep.

Very tasty indeed.

Chowder, very creative.

OK.

Brandon...

head back to the dorm.

Congrats. Great dish.

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

You survived.

Whoo!

Top 10. That feels very good.

Shh, shh, shh.

Being the first one back feels absolutely fantastic.

I feel like I'm on top of the pack.

I just got to knock the rest of them out one by one.

- We knew that-- - That's my guy.

- High Maintenance Brandon. - That's my guy!

We knew it. We didn't doubt you, Brandon.

Next up, Anthony. Let's go.

This is a homage to my senior living, a dish I make.

The lobster was poached and then brought up

in a parsley and cilantro butter.

It goes with chanterelle couscous on the bottom, Chef.

What did you cook the couscous in?

Just a little bit of the sautéed mushrooms and salt.

- So no stock? - No stock, Chef.

Couscous, it can be delicious,

but it needs to be steamed.

Was there any sauce here at all?

Herb beurre monté finished over top, Chef.

Mm-hmm.

Damn. You still got the feather blade in there.

Damn.

Yeah. At least give us a heads up.

That thing stuck in the back of my throat

is going to send me to a senior home.

That fin of bone, that's, like, really, really bad.

Thank you.

I'm feeling like I do not have the worst dish.

Anthony?

Yes, Chef?

Stay where you are.

Lulu, head back to the dorm.

Yes, Chef.

Yes.

Yes, I made it.

And I can't wait for whatever's next.

I'm just excited.

- Yes. - Yes!

- Made it back. - yes.

- Made it back. - Whoo.

yes.

People think that maybe I don't have it,

but I'm the second one on the dorms,

and everybody can shut the [bleep] up.

We were wondering about you.

Good job, dude.

Anthony, when you present me a claw,

you have to make sure that bone is all gone, right?

Yes, Chef.

I was a knucklehead and left the fin bone

in the lobster claw.

Next up, Amanda, please. Let's go.

You know, he's looking for his next head chef.

And I would be critical too.

I have a corn and lobster succotash with chanterelles.

And the lobster is poached in a lobster beurre monté.

Wow. Not loving the presentation.

When lobster hits the table, it should be an uplift, right?

A bit of a wow factor.

My style is very rustic, Chef.

I'm trying to work on that while I'm here.

Yeah. I appreciate your honesty.

But someone's about to go home.

Such a shame, because the depth of flavor's here,

I just--it looks messy.

- Yes, Chef. - Back in line.

Thank you.

Coming from a Michelin star chef,

he's absolutely not wrong.

But it's me on a plate.

I guess I'm messy and sloppy.

Is it better than Anthony's, Amanda?

The flavor was there.

This is so hard.

Is it better than Anthony's, Amanda?

The flavor was there.

This is so hard.

Amanda...

head back to the dorm.

Thank you, Chef.

- Amanda. - Yes, Chef?

It's a lobster. Give it some glamour.

Yes, Chef.

Safe for another day.

I'm proud.

I'm scared.

Everything, all the emotions just hit me.

Amanda.

Yeah, baby.

- Oh, my God. - Yes.

Ann Marie, step forward, please.

My plating's not as tight and neat as I would like it to be.

But I got all the elements on the plate that I wanted to.

I genuinely hope this dish is worthy

of keeping me in the competition.

Describe the dish.

I poached the lobster in a beurre monté that I made, Chef,

over a roasted heirloom tomato cream sauce,

a grilled corn polenta,

and a tarragon oil to finish, Chef.

Is this how you want it to look?

I would have liked it to be a little bit more refined,

but I wanted to make sure to get all of my elements

on the plate, Chef.

The lobster's cooked properly.

Tomato sauce is delicious.

But it does look like a mess.

I want it to look like $1 million on the plate

when we're using lobsters.

I look at you across the cook, and it's just chaotic.

It's all over the place.

10 seconds ago, I didn't think you were going to make it.

So there's a timing aspect going on with you

that's not quite right with me.

Back in line, please.

Chef likes my flavors,

so I think I have just that little bit of edge.

But every little element is under scrutiny.

God. pressure.

I understand how stressful

this Cook For Your Life challenge is.

I totally respect that.

But I've seen both of you cook way better,

so I'm at a bit of a loss right now.

It's just me and Ann Marie at the end.

I know I'm a better chef than her.

I'm not the weakest chef here.

And if I live to fight another day,

I'm going to showcase that.

Two very dedicated, passionate head chefs.

Clearly, this is a very difficult decision.

Which dish would I want to eat again?

The chef who will continue

in this competition is...

Ann Marie.

Head to the dorm.

- Congratulations. - Thank you.

That was [bleep] close, but I'm still here.

I will be giving it my all until I win this.

Young man, come up here.

Yes, Chef.

That dish, unfortunately, just fell flat.

Yes, Chef.

And it wasn't you at your best.

And tonight, I needed you at your best.

Yes, Chef.

I've admired your attitude, tenaciousness.

But honestly, you are not ready to become my head chef.

Thank you for the opportunity, Chef.

It was an honor working with you

and hearing your mentorship.

Promise me you'll continue.

I'll promise, Chef.

I don't want your jacket, young man.

Thank you, Chef.

I wish you the very best of luck.

- Thank you very much. - Take care, young man.

So close.

I thought I was mentally strong

to handle everything and anything.

Today, just ultimately showed I wasn't yet.

I'm proud of what I accomplished.

I know my grandma was looking down super proud.

And I know my family's back home proud.

I'm on the right path,

and I'm only going to get better from here.

Anthony had a heart of gold,

but I need a head chef with a golden touch.

And he just doesn't have it yet.

narrator: Next time on

"Hell's Kitchen: Head Chefs Only"...

When any misstep--

- Oh-- - Oh!

Oh.

narrator: Can cost you your dream--

I'm not going home tonight. No [bleep] way.

narrator: Who will falter?

Wakey-wakey, Britt.

She's not listening to me. hell.

Am I gonna have to get in that kitchen?

Hold on. I'm not finished.

I may even get the ex-contestants to come back.

Put me in, Coach.

narrator: And who will fight back--

- Now, come here, all of you. - I'm not leaving.

- I'm not leaving. - I'm not leaving.

narrator: As Chef Ramsay has really turned up the heat?

You gotta tell each other everything you're making!

This is so embarrassing.

narrator: And some of the chefs

may be at their breaking point.

Ugh. This hurts.

narrator: Next time on a wild and crazy "Hell's Kitchen."