All language subtitles for H.K.US.S23E11.WEB-E

narrator: Previously
on "Hell's Kitchen:

Head Chefs Only"...

Refining our senses starts

at a very early age.

narrator: A blast
from the past...

Egypt.

This is back
when I was skinny.

What in the hell?

narrator: Transported
the chefs to Gordon Ramsay's

Bed & Breakfast...

Choo-choo.

narrator: For the 23rd
Annual Blind Taste Test.

Potato?

narrator:
The Blue Team struggled...

Egg?

Squash?

- .
- Pineapple.

Bruh.

narrator:
And found themselves

in a sticky situation.

Close your mouth.

Yes, Chef.
Thank you, Chef.

narrator:
While Amanda's palate...

Peas.
Carrots.

Cheddar.
Anchovies.

Well done.

narrator: Scored
a perfect four for four.

That's like a life
achievement right there.

narrator: And the Red Team
cruised to victory.

Cheers to not being
the Blue Team right now.

narrator:
But in dinner service...

Mmm, very good.

narrator: The Red Team's
magic ran out.

I'm not accepting that.

I mean, I've got
rectangles, rounds.

narrator: Improper prep
had Amanda feeling the heat.

This salmon's not scored.

Bro. Oh, my God.

narrator:
And Ann Marie had trouble

heating up her Wellingtons.

Why is the oven door
open like that?

Checking the temperature
with all the heat moving out.

That's basic stuff.

Damn it.
You know better, Ann Marie.

You know better, Ann Marie.

narrator:
While the Blue Team...

They've got to hurry
up with the food.

narrator:
Turned their luck around.

This steak is amazing,
Blue Team, thank you.

narrator: At elimination,
the Red Team nominated...

Brittany.
narrator: And...

Ann Marie.

narrator: In the end, it was--

Brittany.

narrator: Who was eliminated,
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'm here.

I'm [bleep] still fighting.

I'm not gonna give up
without a fight.

There are only
eight of us left.

That means the stakes
are that much higher

and it's that
much more intense.

And I will fight for my spot.

- Congrats to the top eight.
- Yeah.

Seriously,
four and four, guys.

Can you grab my water bottle?

I said, hey, yo, my name
is Joey and I like meatballs.

I like me some
meatballs and pasta.

I'm gonna put my foot
in your mouth.

Put your foot
in my mouth, Papi.

Shut up.

I call Joe Daddy Joe
and Papi Joe

to annoy him,
because it's hysterical.

My name is Joey Locks,
and I like salmon.

Not gravy, it's red sauce.

Give me the gabagool.

I want me to grate some
Parmesan on top of my stomach.

Kyle, shut the [bleep] up.

This is [bleep] hell, man.

Rise and shine.

What is this?

Let's go!

Oh, my.

Welcome to "Hell's Kitchen"
International Departure Lounge.

Oh, my God.

I'm hoping that Chef Ramsay
is about to tell

me that I'm flying to Paris.

For your next big
challenge,

you're gonna be cooking amazing
international cuisines.

In a moment,
one chef on the Red Team

and one chef from the Blue Team
will step up over here

and hit that button.

Then we'll fly
around the globe,

and it will land on a country.

That is the cuisine you'll
be cooking head-to-head.

Blue Team, listen carefully,

you won
the last dinner service.

So who would like to go first?

Love that.
That was fast, Kyle.

Who do you want
to go up against?

- Whit, Chef.
- Whit.

Let's go.
Both of you, step up.

Really? Again, Kyle?

Like, you didn't learn
from the burger challenge?

Does the point
go to Whit or Kyle?

Whit.

Congratulations.

The winning team
is the Red Team.

Well done.

All right,
I'll show you again.

Off you go.

Let's see.

Oh.

China.

Excellent.
The ingredients have arrived.

I love Chinese food.

I live in Philadelphia.

And Chinatown in Philadelphia
is crazy popular.

I can definitely make a dish.

- Hannah.
- Yes, Chef.

Who do you want to take
down on the Blue Team?

- Brandon.
- Come over, let's go.

I'm hoping to go to France
or somewhere in Southeast Asia.

And you'll be cooking with--

France.
- All over it.

Oh, look at that.
I can see duck fat.

Yes.

Stoked.
I'm ready for this.

I got this.

- Joe.
- Amanda, Chef.

I want to see what
she's made of.

Right.
You two, let's go.

Step up.

Uncle Joe, you're going down.

Here we go.

Let's travel around the globe.

Not Sicily.

Yes!
- Greece.

Yeah, Joe?
- I love it.

My best friend
growing up was Greek,

so I'm feeling good about this.
- Okay, there you go.

Italian is my comfort zone,

but Greek cuisine
is very similar.

So I could work with this.

Finally,
Egypt against Ann Marie.

Let's go.

Mexico, yes.

Yo!

Egypt's really,
really excited for Mexico.

And then I remember--

I'm half Mexican.

I'm gonna take it.

Damn.

Well done.

Now that everyone has their
ingredients, transport me.

all: Yes, Chef.

Your 45 minutes start now.

Go, go, go, go, go, go.

Let's [bleep] go.

My mom's Mexican and Polish.
My dad's Black.

Mexican cuisine,
this is my bread and butter.

Or I should say,
my butter and tortilla.

Come on now.

So I'ma do a salsa borracha
to brush the grouper.

Got it.

I thought maybe you were
going fish tacos for a second.

No, I was going to,
but I want to--

I want to step it up a notch.

What about you, Ann Marie?

We are gonna do
a grouper fish taco.

I've never made
tortillas before.

Do you have a backup plan
if your tortillas don't turn

out the way you want them to?

No.

Well, I would
think about that.

OK.

Joe, do you have
a concept yet?

I'm gonna do like a caponata.

I'm gonna put walnuts in there.

Then I'm gonna do, like,
a lemon dill yogurt.

Nice.

Who's your opponent over there?

Amanda.

Good luck today, Amanda.

You're gonna need it.

What are you planning
on doing with your lamb?

A mint chimichurri
kind of deal.

Lemon potatoes, because
they're my favorite

potatoes in the entire world.

OK.

All right, Hannah, you have an
idea of what you're doing now?

So I'm going to take
my Dover, kind of stuff

it with just some fresh
herbs and shallots.

And then I'm gonna make,
like, kind of a twist

on a meuniere sauce.

- OK.
- Yeah.

Under 15 minutes left.

Everybody feeling good
about what they're doing?

- Feeling good!
- Yeah?

Feeling [bleep] great.

I definitely got
the best cuisine.

I mean, this is
100% my wheelhouse.

I just need to nail the
technique, and I'm golden.

Kyle, you got some
fun stuff, dude.

Yeah, I'm
excited as hell.

I'm going to make
a Chinese-inspired kimchi

fried rice situation.

Whit, she's been pretty solid
in all of her challenges.

And I don't think
she's lost a point yet.

If you want to
take out the best,

you've got to try
to beat the best.

The chili oil I made is nuts.

Ladies, you have about
seven minutes left.

Seven minutes.
- Yes, Chef.

Behind.

I'm making stuffed chicken
breasts and some veggies.

And I'm like, it's too
many veggies in there.

So I'm like, what can
I do with these bamboo

shoots to make it different?

It's kind of similar
to the look of asparagus,

so let's treat it
like asparagus.

Final two minutes.

Yes, Chef.

I'm looking around, and I'm
the last one still cooking.

Now, I'm starting
to worry a little bit.

60 seconds to go.

Let's go, Ann Marie.

I am scrambling to get
the tortillas on the plate,

the sauce, the rice, get the
fish, the relish, everything,

and make it look good.

45 seconds to go.

Come on, guys.

I lost track of time.

So at this point,
I'm kind of just

throwing the dish together.

10, 9, 8, 7, 6,

5, 4, 3, 2,

1, and serve.

Wow.

I hate it.
It's not pretty on top.

Let's go.

Today, I'll be joined by
a very good friend of mine.

His new restaurant,
Bungalow, in New York City

is currently the hottest
restaurant across America.

Please welcome Vikas Khanna.

Vikas Khanna is a great chef.

I've been following
him for a while.

- Good to see you, bud.
- Good to see you.

I love Indian cuisine,
so I'm very happy he's here.

Let's talk about
the success of Bungalow.

Reservations now are
going within 30 seconds,

is that right?

Yeah, less than 30 seconds.
It's amazing.

An absolute pleasure
having you here.

Likewise.

Right, let's start
with a trip to Greece.

Let's go.

Joe's dish is
a hot, sloppy mess.

I am feeling very good
about this point.

Joe, we're gonna
start with you first.

Describe your dish
to Chef, please.

So it's a roasted lamb loin.

On the bottom is a lemon
yogurt and some fried halloumi.

It has all the elements
to make a great dish.

You could have really elevated
the way the plate looked.

I agree, Chef.

But the flavors
are to the point.

- Thank you.
- Thank you.

I'm disappointed.

Amanda's dish, it's definitely
more put together than mine.

So now I'm starting to worry.

Amanda, please describe
your dish to Chef.

OK, I have
a pan-seared lamb loin,

some lemon roasted potatoes,
and the sauce

is mint and dill chimichurri.

You can feel
the effort when you

have placements done properly.

It's beautiful.

So, Chef,
the point goes to...

One looked pretty,
one tasted amazing.

I'm going to give
one point to each.

- Wow.
- Thank you.

I hated the way my
dish looked, but I am

super relieved that I didn't
lose a point for my team.

That really would have sucked.

Right, next up,
the battle of China.

Let's go, please.

Kyle, he's kind of off
the wall with his flavors.

He's very creative.

So I'm just like, I got
to be better than Kyle.

So I have for you a bok choy
stuffed chicken, breast,

fried rice, and some
grilled bamboo shoots

with a sweet soy glaze.

I love the
stuffing inside it.

I love the effort in it.

I just love the way you
took these ingredients

to the next level.

But for me, the highlight
has to be the bamboo shoots.

Nice.

- Really good.
- Thank you, Chef.

Kyle, please.

I did a sticky glazed chicken
breast with Chinese-inspired

kimchi fried rice.

It just melts in your mouth.

Really good, indeed.

Two strong dishes.

Your choice, Chef,
which is the best dish?

It's gonna hurt me
by saying this, but...

- Wow.
- Thank you, Chef.

Point goes to the Red Team.
Whit, well done.

Congrats.
- Thank you, Chef.

- Really good.
- Thank you.

Hell, yeah, Kyle,
you should have known better.

- Really well done.
- Thank you.

narrator: With the
Red Team up by one,

Brandon battles Hannah
in hopes to transport

Chef Khanna to France
with his...

Dover sole
with sauce meuniere.

It's not overly seasoned.

The fish is cooked right.

In this limited time
and this pressure,

you hit that on the bull's-eye.

Thank you, Chef.

Right, Hannah,
please describe

your sole dish to Chef.

All right, so a play on
Dover sole meuniere, as well.

I poached the Dover sole and
stuffed it with just capers,

fresh herbs, and butter.

All those vegetables
cooked so perfectly.

But the main hero
of the dish was the fish.

And it's just
slightly overcooked.

OK.

Wow.

One point to the Blue Team.

Blue Team,
well done, congrats.

Thank you, Chef.

As expected.

Up next, a trip to Mexico,

Egypt versus Ann Marie.

We're tied,
and the pressure is on.

So I have a
Spanish-style salsa borracha,

which is a drunken salsa,
with a little bit

of Don Julio brushed
grouper and fresh-made

masa triangle tortillas.

I'm a huge fan
of Mexican cooking.

I love the way
you cook the fish.

You know, there's a touch of
Mother's cooking from Mexico.

Wow.

Ann Marie, please
describe your dish to Chef.

Yes, I did a grilled
grouper fish taco

with handmade tortillas,
finishing with a bright corn,

jicama, Fresno relish.

Did you try this dish
before plating it?

narrator: In the last round
of the International Dish

Challenge, the score is tied.

narrator: And guest judge,
Vikas Khanna,

has an important question
for Ann Marie

about her Mexican fish tacos.

Did you try this dish
before plating it?

I tried it.

Yes, after.

It's so good.

The seasoning
is very authentic.

Beautiful.
- Thank you, Chef.

Wow.

Chef, does the point go
to Egypt or Ann Marie?

They're two fantastic
dishes which could be served

in a restaurant right now.

At least for me,
1 point to each.

Congratulations.

Egypt, Ann Marie, well done.

Thank you, Chef.

- Well done.
- Nice job.

Right, we have a tie.

The point then
will go to the most

outstanding dish of the day.

And that dish belongs to...

Egypt.

Yo!

To retain that soul
of that Mexican cooking,

and the presentation
looked like it's

a Michelin-star restaurant.

Incredible.

This is the best
feeling of my entire life.

I feel so honored.

Thank you so much, Captain.
Good to see you, bud.

- Thank you so much.
- I'll see you again.

I'll see you in New York.
- Good luck, everyone.

all: Thank you, Chef.
- Thank you.

Best wishes.
Thank you.

Amazing.

Amazing.

Blue Team,
I've arranged a private tour

of the amazing
Mashantucket Pequot Museum.

It's the world's largest
Native American Museum.

After your private tour, you'll
be treated to a delicious lunch

from the first female
Indigenous chef

to win the James Beard Award,
Chef Sherry Pocknett.

Blue Team,
in the dorms, a couple

of surprises for you as well
in there, a little extra

present from me.

Red Team, tonight in Hell's
Kitchen, it is Charity Night.

We're hosting a very,
very special VIP event.

I'd like to send our VIP guests
home with something sweet.

So all of you are gonna
be making cupcakes.

You've got to be
precise, intricate,

and it's painstaking work.

But they need to wow
our guests tonight

as they're leaving gifts.

Understood?

all: Yes, Chef.

I hate baking.

I'm not a pastry chef.

So yeah, I'm salty
all around today.

Blue Team, well done.
all: Thank you, Chef.

Off you go.
Great job, guys.

Spiceology for the home.

Bitch.

Bitch.

Oh, yeah.

Yeah, [bleep] Spiceology.

"The challenge is over.

Let the fun begin with
this $500 gift card"!

- $500?
- $500 gift card.

Yeah!

It's so nice out.

My first impression
walking up to the museum

is how beautiful
it is and how big it is.

Wuyeepuyoq.

Welcome to Mashantucket.

My name is Nakai
Clearwater Northup.

I'm a member of the
Mashantucket Pequot Tribe

and also the
Narragansett Nation.

And today, we get to share
some of our history with you.

We cover roughly 20,000
years of history.

That's intense.

This is the
oldest continuously

occupied reservation
in North America, since 1666.

Getting the private tour,
you know, it's pretty special.

You guys can walk
through this house here.

These should
be our new dorms.

I've never had a private
tour at any museum,

and I'm a huge museum nerd.

There's a lot of shellfish.

What do you--
what's a traditional way

to eat the shellfish?

Really, just boil
it clam-bake style.

Wet seaweed on top,
and it steams naturally.

But no matter what we harvest,
if we're picking a plant,

if we're catching a fish,
we're leaving tobacco behind

to say thank you for its life,
to be able to nourish others.

It's beautiful how they pay
their respects to, you know,

anything that they
harvest from the land.

And over here,
you can see this young child

in a cradleboard.

Do they make
those for adults?

So we're gonna be
making some cupcakes today

with our delicious
Baileys Chocolate Liqueur.

Yum.

You're gonna each make
two dozen, each of these.

And I'll be back in a
little bit to check on you.

All right, ladies,
let's do this [bleep].

Baking is so technical.

First step is measuring
out everything.

Like, you can't eyeball
ingredients for this.

Baileys.

I would give anything
to be at the reward right

now instead of
in this kitchen baking.

Congratulations
to the Blue Team.

This is great.

We've got some
Indigenous cuisine for you.

Thank you.

I'm Chef Sherry from
Mashpee, Massachusetts,

of Wampanoag Tribe.

It's such an honor.

Such an honor
to meet you all.

Getting to shake
the hand of a James Beard

Award-winning chef--

I'm a Gordon Ramsay fan.

is just a dream come true.

I'm glad to host you.

Thank you.

I'm excited for you guys.

This is amazing.

Chef Sherry
was an absolute gem.

Pulled turkey on top of
butternut squash bread.

Oh, this looks
awesome, though.

This was totally
worth winning today.

Oh, yeah.

Oh, [bleep].

Jeez, Kyle.

I wasn't trying to be messy.

It was so good,
it just got everywhere.

You know what you should do?

You should just take
the tart and smear it

all over your shirt.

Just get it over with.

Just dump the berry.

You got all the
things on you.

You can show the
Red Team what we ate.

This was the turkey.

This was the cake.

Oh, God.

This is the worst part right
here, these [bleep] boxes.

Not a fan.

At the end of the day,
this is a job interview, right?

Yeah.

And then if someone comes
in and stages for you,

you look at their attitude.

That's probably the most
important one, right?

Yep, can't teach attitude.

Whit's pissed, but we
got to do this together.

I'm struggling
with these bows.

You want me to
finish or you got it?

Sure I hate this [bleep].

Whit, get over it, girl.

Welcome to the world.

I'm done.

What, did you
not eat breakfast?

How about you [bleep].

Listen up, tonight is Charity
Night here in Hell's Kitchen.

Red Team, you'll be cooking for
the American Heart Association.

What they do is amazing.

Heart problems
run in my family,

so I'm very familiar with the
American Heart Association.

I'm excited to cook
for this cause.

It's something that I
can definitely relate to.

Blue Team, the charity
you'll be cooking for tonight

is the Special Olympics.

They bring joy to millions
of children and adults

across the country.

The Special Olympics
is a very important charity

that allows people who wouldn't
necessarily be accepted to join

other sports teams
to have a platform where

they can excel and compete.

Each of you will
be responsible

for your own course.

So you'll need to supervise the
preparation and the execution

of your course.

all: Yes, Chef.

So tonight,
cook from the heart,

give them a night to
remember, and we'll

have a fantastic service.

all: Yes, Chef.
- Marino.

Si, Chef.

Open Hell's Kitchen for
our exclusive charity dinner.

Let's go.
- Subito.

narrator:
Tonight is the annual

Hell's Kitchen
Charity Night...

So we don't do
competitive eating, just--

They do competitive cooking.

narrator:--honoring
supporters of the American

Heart Association...

Cheers to really good
food and great charities.

Cheers.

narrator: And the Connecticut

chapter of the
Special Olympics.

Athletes as well
in the house tonight.

Welcome to Hell's Kitchen.

Nice to see you.

narrator: Chef Ramsay has
prepared a special menu

for tonight's guests,
featuring a potato gnocchi

led by Amanda in the
Red Kitchen and Egypt

in the Blue Kitchen.

Pan-seared scallops overseen
by Ann Marie and Joe.

Red Snapper led
by Whit and Kyle.

A filet honed
by Hannah and Brandon.

And both teams will
serve a yuzu key lime

souffle with dulce de leche
ice cream for dessert.

Marino, tickets.
Let's go.

So when he clapped
and said, let's go.

I thought.
I mean, I was like, OK.

Give me a time
for the delicious gnocchi.

Eight minutes?

Eight minutes, I'll take it.
Let's go.

Heard, Chef.
Go ahead and fire gnocchi.

Eight minutes to the window.

I already have everything else.

Hannah and Whit,
you're on gnocchi, yes?

- Yep.
- Yes.

Your idea is
not running around

like a headless chicken, yes?
- Yes, Chef.

Let's go, girl.
Own it.

I got brown butter going in
the first batch of gnocchi.

We need to get first
course out the gate strong,

because this is gonna
set the tone for tonight.

Ann Marie, can you help
us out with the

prosciutto, please?

Yes, Chef.

There's only one
person cooking gnocchi?

Kyle, do you want to
jump in here, or somebody?

I'm coming back to
work gnocchi as well.

OK, but Joe's doing nothing.

Kyle's doing nothing.

They're working on
second course, Chef.

We haven't served
anything else yet.

It's your team.

For them to jump in
and help for two minutes,

it's your call.

Heard, Chef.

I should have all
eyes on one dish.

We should all
be being utilized

by whoever needs something.

So butter in the pan, foaming.
- Heard.

I do so many dinner services
like this back at home.

All right, gentlemen,
I'm sliding to the pass

to start the plate up.
- Heard that.

And now I need to act as
if I was in my own kitchen.

Pick up my asparagus.

Heard, asparagus.

Amanda, how many portions
prosciutto you need?

Please talk.

How many prosciutto
do you need?

I'm worried about Amanda.

Tonight, we need to be loud.

And she's being quiet.

We don't need
more prosciutto.

I need gnocchi.
- hell.

Stop.
Listen.

Hey, Red Team, look.
Look at me.

Look.
Hey.

That means stop.
Nothing there.

Not even crispy.

And overcooked that side.
I want your best.

all: Yes, Chef.
- Amanda, quality control.

- Yes, Chef.
- Let's go.

All right, I need 15--

18 more pieces.

I picked Hannah and Whit,
what I thought

were the two strongest cooks.

Come on, please,
Amanda, standards.

Let's go.

But I made a bad
decision on this one.

Amanda, you've got
to talk to each other.

Yeah, that's all
I need is gnocchi.

I have two more.

Anybody count
these gnocchi up?

Do we need more or no?

Egypt,
where's the prosciutto?

- Prosciutto?
- Just a touch. Just a touch.

Joe has-- Kyle has it.

Egypt is trying to delegate.

We know what's going on,

but we don't
know what's going on.

Come on, guys.
They're getting cold now.

Let's go.
- Yes, Chef.

I mean, this whole thing
is just a cluster-[bleep].

- Tidy the plates now.
- Two back, behind you.

Right, Egypt,
happy with those?

- Yes, Chef.
- Service, please.

narrator: As the
Special Olympics table

receives their first course...

It's so great.

So good.

all: Go, Blue Team!

narrator: The American
Heart Association table

is still waiting on theirs.

Ladies, I've got to go.
I've got to go.

- Yes, Chef.
- Yes, Chef.

- Gnocchi walking.
- Heard, gnocchi.

Make sure I got the good ones.
- You got it.

- Happy?
- Yes, Chef.

- Amanda?
- Yes, Chef.

Go, please.

That looks so good.

narrator: Now that
both charity tables

are enjoying their gnocchi--

It's yummy, and the
presentation is so pretty.

Ann Marie, come here.
Joe, come here.

narrator: Both
kitchens are moving

on to their second course.

Eight minutes to the window.
Let's go.

- Eight minutes, Chef.
- Yes, Chef.

12 scallops,
12 scallops, let's go.

- Let's go.
- Eight minutes out.

Fired on second course.

Guys, I need three
people searing scallops.

- Yes, Chef.
- Please.

How many scallops per plate?
Five, yes?

- Yes.
- Heard.

I'm feeling good about being
responsible for my own course.

These are already seasoned, OK?

You know, it's not that hard.

We're just searing
some scallops,

putting some purees
and garnishes on a plate.

Pass me those scallops.

Just pass me the tray.

Why are they wet?
Are they seasoned?

I just seasoned them, Chef.

But what happens to scallops
when you season them too early?

Moisture comes out, Chef.

And then you can't sear them.

Yes, Chef.

They get seasoned
as they drop in the pan.

Dry them off.
Do something, Joe.

Here, here, here.

- You know that, right?
- I know that, Chef.

I do.

You want a nice
caramelization on them, right?

Yes, Chef.

- Pans are on for scallops.
- Pans are on.

Thank you, Whit.

Amanda, if you to help me
plate, that would be great.

Do you want me
to plate or sear?

All right, that's it.

Amanda, you stay there.

I can't hear you, Ann Marie.

Am I plating or searing?

- I think I'm OK, you guys.
- You're good.

Stay there.

It's Ann Marie's
course, but it's

a lot of just loud talking.

How are we doing
on scallops, Team?

You guys need hands?
- 45 on your first.

Heard.

There's no direction.

There's no point behind
what she's saying.

And that's annoying.
- I want one.

Perfect, I'll take them.

Thanks, lady.

First of all, you know
that's not good enough.

I'm not gonna do--
I--

No, you've got
to control your team.

- Yes, Chef.
- Or I'll do it for you.

- Yes, Chef.
- That is not good enough.

Tell them.

And get me some fresh
scallops now.

Amanda, can you
come here, please?

Yeah.
Flip those.

We did a little bit
too dark of scallops,

so a little bit lighter.
- I know.

You got three of them too dark.
I got you.

Thank you.

You can say that
from the pass, bro.

The rest of them are gonna
get dark when you call me away.

I did what Chef
asked me to do, Amanda.

Just call it from the pass.

Call it from the pass, man.

Joe, only one person
cooking scallops?

No, I asked for three people
to cook scallops, please.

What the hell?

Help him cook
scallops, please.

Yes, heard.
We're coming right now.

I told all three of them to
sear scallops, but they didn't.

Guys, hurry up,
that needs to be out.

- Heard.
- Heard.

Guys, I need
scallops yesterday.

He's panicking.

They're burning them.

I don't know why.

They're burning them again.

How is that burnt, Chef?

Look, young lady.

Come here.

Come here, smart-ass.

narrator: It's the second
course of Charity

Night in Hell's Kitchen.

How is that burnt, Chef?

Look, young lady, come here.
Come here, smart-ass.

narrator: And Ann Marie's
questioning

of Chef Ramsay's standards
isn't going over well.

You ask me a question
like that, how's that burnt?

You can't see that?

Are those the scallops?

- Acrid and burnt.
- OK, look at me.

Look at me.

I take charities
serious.

- Yes, Chef.
- So should you.

- Yes, Chef.
- .

He was not happy with that.

A little bit lighter color
on the scallops, please.

Ann Marie, girl,
I'm trying to help you out.

I'm staring off 20
scallops in a pan.

Three overcooked scallops,
pick around them, girl.

One minute out, Team.

She's about to piss me off.

How are scallops looking?

Right now.

Walk, walk, walk, walk, walk.

You guys done doing scallops?

I can use hands.

I need to put microgreens
on the cauliflower.

- I need help.
- Guys, work together.

Hey, look at me.
I want them in the window now.

Everything's going
to be stone cold.

I've got to get them out.

The scallops are going cold.

Please?

Yes, Chef.

Red Team, go.

So this is not good.

I've been a banquet
chef before.

This isn't something
that's new,

but the timing
needs to be there.

And right now, it's not.

Excellent.

Done to perfection.

- Go, Blue Team, go.
- Go.

Let's go.

So pretty.

Wow, this is the best
scallop I've ever had.

Delicious.

- Whit, Kyle.
- Yes, Chef.

- Snapper, how long?
- Eight minutes.

Eight minutes.
I want them together.

I know you can do it, let's go.
Eight minutes to the window.

Let's go.
- Eight minutes.

Eight minutes to the window!

all: Eight minutes
to the window, heard.

You're dropping my veg?

- Got you.
- Butter, salt.

It's-- it's-- it's stressful.

Flip it, broth,
and let it rock.

It should be good.

I just need everybody to make
sure their task is done 100%.

Fire the veg, please.
- Fire, veg!

Warm it up.
Goes right in here.

Parsley, salt.
- Heard.

1, 2.
- Yep, parsley, salt.

You fired veg, correct?

Veg is going down right now.

Heard. Firing veg.

I am ready to show the rest
of the Blue Team

and the Red Team how you are
supposed to run a kitchen.

The fish is gonna get
seared 90% on the skin side,

but we're gonna hit
it with clam juice

to get it nice and sexy.

I'm not cooking the fish today.

I'm gonna delegate
to Egypt and Joe.

Give me the fish in 3 minutes.

I want veg in 30 seconds.

Veg in 30 seconds.
Heard.

Heard, veg in 30 seconds.
Heard.

Ultimately, Chef Ramsay
is looking for a leader.

And if you can't lead, then
this isn't the place for you.

All at the same time, guys.

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

Own it.
Don't get lost.

Yes, Chef.

Amanda, if you can bring
that fish up and give me

a fish spat with it, please.

You can use my fish
spatula if you promise--

I got a fish spat.
Just bring the pan.

So you don't
need a fish spat?

I got one.

Whit's leadership style is
kind of frantic right now.

How long can we walk
on that veg, ladies?

Veg walking.

Thank you.

- Coming down.
- Come on, ladies.

Come on, come on,
come on, come on.

Let's go.
- Three of each.

Three of each.

Amanda, you bring
the fish, please.

I'll bring the
fish right now.

Put it right on
top of these veggies.

Guys, hurry up.

Red Team's got fish up.

I need fish now.

Fish running to the pass.

Very hot.
- On the other side.

Hot, hot, hot, hot, hot.

Hot, hot, hot.

Got it.
1, 2, 3.

1, 2, 3.

Come on, Ann Marie,
up in the window.

Whit, up in the window.
Let's go.

- Yes, Chef.
- Let's go.

On your back.

Just dropping
and then I'm done.

- Happy with that, Whit?
- Yes, Chef.

Go, please.

Yay!

It's perfectly spicy.

Mmm, mmm, mmm, mmm, mmm, mmm.

Kyle, happy with that?

Yes, Chef.

Service, please.

This is my
favorite dish so far.

It's cooked perfectly.

- Hannah?
- Yes, Chef.

Brandon, come here.

The filet mignon, how long?

- You want to go eight?
- I'm doing eight.

I want both tables
served at the same time.

Eight minutes to the window.
Let's go.

all: Yes, Chef.
- Fine.

Let's go.
- Eight out, boys.

- Eight out!
- Eight minutes out.

Heard.

All right,
Amanda's on quail eggs.

Filets over here.
Filets here.

I'm gonna have you
fire my meat, yes?

Got you.

All right, so these
guys are already at rare.

This is the final course
before we go to dessert.

I will be heard.

All right, drop your eggs.

Dropping eggs.

And I will be heard
from the back of the kitchen

to the top of the dining room.

Brandon, six?

Six out.

I don't mess around.

How's your meat?
- You're up.

- 30 seconds.
- Heard, 30.

And then we rest.
- Yep.

I got potato
puree right here.

I'm gonna take this up with me.

But the extra is right here.

I feel like I'm
great at delegating.

I've ran a number
of different size brigades.

Chanterelle is
cooking down, right?

Yeah, I got you.

But there's absolutely
more pressure tonight.

Careful, careful, careful.
- I know.

Careful.

But you have the whole
space, and you know

we need to pull these, man.

Well, don't splash
water everywhere.

You know, we have
this pot of boiling

water around all of these
pans full of hot, hot oil.

That's a recipe
for disaster for sure.

Right here. Yeah.

Whoa, whoa, whoa, whoa, whoa.

Those plans are
on fire, young man.

Careful, careful,
careful, careful.

- Young man!
- I know.

- Whoa, whoa.
- Uh-oh.

narrator: It's the final
course of Charity Night--

Whoa, whoa, whoa, whoa,
whoa, whoa, whoa, whoa.

Those pans are
on fire, young man.

narrator: And Brandon
is feeling the heat,

figuratively and literally.

No fire, it's
a filet not a tri tip.

Come on.

Yes, Chef.

Brandon, when
we're out of control,

get in [bleep] control.

OK?

Fresh oil in there, yes?
- Yes, Chef.

Come on.

Brandon is a powerhouse
in the kitchen.

But if you can't execute in
service, that's a problem.

Chanterelles behind.

All right, give me the meat.

Right now, walking on meat.

Brandon, where are you?

- One and a half out.
- One and a half.

Let's go, guys,
the rest of them, please.

Brandon, let's go.
- Like this?

Like that.
So one down, one up.

I got eggs.

You got eggs
right on the face.

Guys, watch the plating.

It doesn't match.

Whit is just not getting it.

My filets are all
over the place.

The face isn't up.

It's just-- it's [bleep] wonky.

All right, Whit, Whit,
Whit, take sauce.

Brandon, where do you
want your sauce, Brandon?

Brandon, where do
you want the sauce

in the middle of plating?

Right in the middle.

Yes, please.

Joe, like Joe knows
where the sauce goes.

Don't sauce the side
of the plate.

Bro, just
sauce the filet.

Brandon, I'm going up.

Yeah, go, go, go, go, up.
Happy?

- Yes, Chef.
- Go.

Send.

It's beautiful.

It looks perfect
and it tastes perfect.

Come on, guys.

He can yell at me a
little bit, that's for sure.

- Make sure it's wiped.
- Happy, Brandon?

- Yes, Chef.
- Let's go.

Go, please, Blue Team.

My God,
that smells like heaven.

This is the bomb
diggity right now.

narrator: In spite of a
less-than-perfect service...

Pray to the pastry gods.

Gentle.

narrator: Diners have
been thrilled with the food

and are now receiving
their delicious souffles.

Oh, my God.

Did not disappoint.

Oh, my gosh, you said it.

To a 100 years of
Special Olympics, though.

Thank you for
joining us tonight.

I hope you enjoyed your dinner.

Very much.

Before you leave,
please make sure to stop

at the bar to see us, because
we have a little present

for you to take.

Thanks again for joining us.

- Thank you.
- Bye.

This is so nice.

The good news is, both
charities, they loved the food.

But I know inside
this kitchen, we could

have been so much better.

I was thinking
about the chefs who

had the most control of their
course in both kitchens.

Blue Team, the chef
who had the least amount

of bumps was Kyle.

In the Red Kitchen, Hannah.

So Hannah and Kyle,
go back to the dorm

and have a one-on-one
with each team member.

And come back to me with two
nominees for elimination.

Off you go. Hurry up.

He gives Hannah the power
to nominate two people,

which I feel like is [bleep].

Nice.

And there's a chair.

Because I don't think
she led anything tonight.

I don't deserve to
be in the bottom two.

I feel like I've been on
point this entire competition.

There was times where
you're a little quiet.

You know, you can't
stand up there

with your back turned
to the kitchen,

not knowing what's going on.

I-- I feel like I commanded
my dish tonight, but you know.

That's how I feel.

I feel like I don't deserve to
be in the bottom two tonight.

I mean, it's tough.

It's hard as [bleep].

I think all of us are great.

Off of tonight,
I was gonna say you.

The filets, and when Chef
was like just calling stuff,

I don't know if you get in your
head or the communication thing

with him.

Considering
the entire picture,

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

So it's obvious that it's
a pivotal moment for him

to take out his competition.

Chef asks for our choice.

I give him a choice, you know?

Yeah.

I thought like we
had a solid game plan.

The only thing that I really
could see that we would have

fallen short on was the
gnocchi, which is why I put you

and Whit on there.

I'm frustrated right now.

Everything's great on
everyone else's [bleep] course,

but my course started
off real rocky.

Everything just seemed to
be going wrong at once.

It was all avoidable, too.

In the [bleep] when we're
right in the middle of it,

use your voice.

I got you.

What are your opinions
on service today?

Honestly,
I really don't know.

What about you?

If I had to pick
weakest links,

I would say you and Brandon.

Honestly?

Yeah.

What is it about me,
just so--

The seasoning
of the scallops early.

The running out of scallops.
And then the six on one plate.

I don't want
to make this decision.

What, you're gonna say Egypt
had a stronger service than me?

I'm considering everything.

Everyone made mistakes.

So you should be
judging us not

just from tonight's
performance,

but from the whole competition.

And on another note, yeah,
I seasoned the scallops,

but they still
seared beautifully.

I, you know,
tried and-- like,

I tried to lead with a plan.

Tried to get on there,
but if no one's,

like, responding back,
like, fine, OK, guys, like--

In that moment, instead of
asking us what the plan is,

tell us your plan.

OK.

Take leadership of your dish.

- My dish, specifically.
- Yeah.

We are professionals.

I don't have to be best
friends with any of you.

Correct, but we
have to work together.

Exactly.

Who would you put
in the bottom tonight?

Brandon, because he was
so focused on his thing

so early on, even though he
was way back on the fire.

I mean, it sucks because
the first course was bumpy.

The searing of the gnocchi,
and there was one person there.

So, you know.

I'm not going home.

My performance wasn't amazing,
but I know I've proven

myself time and time again.

When [bleep] hits the fan,
that's a communication thing,

but also a team thing.

That's pretty much it.

This sucks.

I can't believe he felt that
she was the strongest tonight.

I was everywhere and
helping everyone.

There was no
delegation from Hannah.

She just had two people that
were competent, and able

to execute her dish for her.

I think that's why he
thought she was the leader.

But I'm the one that's
driving this [bleep] Red Team.

I should not be in that
bottom two tonight.

I commanded my course tonight.

And I don't feel like
she commanded hers

more than I commanded mine.

I bailed her ass out when
she [bleep] was on the line.

Put me in the bottom two is
'cause you're threatened by me.

It ain't because I [bleep] up.

I didn't [bleep] up.

All of you, way more
drama than expected.

Kyle, the Blue Team's
first nominee and why.

First nominee
tonight, Chef...

is Joe.

We were short on
scallops and the salting

of the scallops early should
have been known, Chef.

Blue Team's second
nominee and why.

Chef, the second nominee...

is Egypt.

Communication and overall
execution of the gnocchi

was lost tonight, Chef.

Hannah, first nominee
and why, please?

First nominee tonight...

is going to be Amanda, Chef.

The loud voice
seemed to be absent.

The Red Team's
second nominee.

Ann Marie.

She needs to have
a little bit more ownership.

Show us your voice.

Lead us in the directions
where you want us to go.

Ann Marie, Amanda, Joe,
Egypt, step forward, please.

Egypt, what happened?

Honestly, Chef, I thought
I had a good rhythm going.

I should have
commanded the kitchen.

I should have called for
an extra hand plating up,

so that way we could
meet in the middle.

Joe, what was
your thinking when

you seasoned all
those scallops five

minutes before we needed them?

And then we were two
portions short, the scallops.

That was a misjudgment
on my end, Chef.

I thought they were gonna
get fired a little quicker.

Joe, it was
the second course.

It's not a misjudgment.

You got lost.

Yes, Chef.

Amanda, what happened?

I let a couple bumps
right at the beginning

kind of throw me off course.

I expected better.

You're absolutely
right, Chef.

I'm a stronger chef than that.

And I have a voice.

I'm gonna let you
hear that voice.

And you're never not gonna
not hear that voice again.

Ann Marie, you're asking me
in the middle of your course,

is that scallop overcooked?

And you-- you--

you insulted me.

It's just-- I'm trying to stop
you from having food sent back.

Chef, first of all,
I'd like to apologize.

My intention was not
to come off as sassy

and insult you, Chef.

I do trust you
and look up to you.

- But you saw the scallops.
- Yes, Chef.

It's not about how
you start, Chef.

It's about how you finish.

My decision is--

Egypt.

Take yourself back in line.

Oh, my [bleep] God.

Ann Marie, give me
your jacket, please.

Ann Marie, whilst I appreciate
your dedication, your effort,

and your thirst for learning,
honestly, young lady,

you're just not ready to
become my head chef here.

Yes, Chef.

Thank you for everything
you've taught us.

- Keep at it.
- Yes, Chef.

I wish you the
very best of luck.

- Thank you so much, Chef.
- Thank you.

- Appreciate you.
- Good night.

And don't you dare give up.
- Never, Chef.

I did not know going
into "Hell's Kitchen"

all the emotions
that I would feel.

I came to
"Hell's Kitchen" wanting

to be my most authentic self.

I didn't want
to put on a face.

I didn't want
to play a character.

I wanted to be Ann Marie.

And I'm proud
that I made it this far.

And I made it
through as Ann Marie

and maintained my integrity.

Amanda, Joe, unfortunately,
I'm not done yet.

The next person leaving
"Hell's Kitchen" is...

Joe.

Young man,
there's been multiple times

in this competition
where I thought that you

were going to the very end.

And then there were times
where you lacked the confidence

to bounce back,
which has told me

that you're not ready to
become my head chef here.

Understood, Chef.

- Just too inconsistent.
- Thank you, Chef.

- Thank you.
- Pleasure.

- Good night.
- Good night.

You know, I'm proud of,
you know, how far I came.

I tried my hardest.

I put my best foot forward.

And I'm gonna take
what I've learned here

and apply it to my
life and my career.

Amanda, back in line.

We're down to the final six.

You know how to cook.

The big question for me is,
can you lead?

Get out of here.

I am still here, bitches.

You have to pry my dead body
away from "Hell's Kitchen"

to get me out of this place.

I'm not pulling back
anymore.

My voice is coming back
and it's coming back loud.

I am going to command
this kitchen from now on.

I was the best on the
Blue Team during our service

tonight with the most
leadership skill.

And there is
a fire under my ass,

and it is getting brighter
and brighter by the day.

And I'm gonna fight
harder than ever before.

Both Joe and Ann Marie
couldn't stay afloat

on the fish station tonight.

If you can't master that,
you have no chance

of being my next head chef.

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

see what happens...

We want to play a game.

narrator: When
some fun and games...

He's doing Whitney.

Hello.

narrator: Becomes
no laughing matter.

I am feeling
completely devastated.

You OK?

I'm blinking back tears.

narrator: And with black
jackets on the line...

That's what I came here for.

narrator: Who will reach
their breaking point...

You want to take
a deep breath together?

Ready?
Inhale.

- You all right?
- Yeah.

What's wrong?

narrator: And which of the
final six will survive...

You guys are making it tough.

The next black jacket...

narrator: On the next...

Goes to...

I didn't come here
to go home without one.

narrator: "Hell's Kitchen"?