\hnarrator: Previously on "Hell’s Kitchen"...
- Nobody wants me.
narrator: Brett returned
once again to the Blue Team.
\h\h\h\h\h\h\h\h- If it sounds like I’m whining or whatever--
- Yes, you are.
narrator: In the morning, \h\h\hChef Ramsay tested
the chefs’ palates with...
- The blind taste test.
[all cheer] \h\h- Peas?
[buzzer drones] \h\h\h\h- Peas.
\h\h\h- Squash? [buzzer drones]
- [groans]
- Oh!
\hnarrator: While Dafne and Tara...
- Sweet potatoes? \h\h[bell dings]
\h\h\h- Yes! - Asparagus?
[bell dings] \h\h\h- Yes!
narrator: Gave the Red Team \h\h\h\h\h\h\h\h\hthe lead.
\h\h\h\h- Well done. narrator: Alejandro’s
three correct answers...
- Beets, Chef. \h[bell dings]
\hPineapple. [bell dings]
\h\h\hPotato. [bell dings]
narrator: Put the men back into contention.
\h\h\h\h\h\h\h\h\h\h\h- Yes! narrator: But in the closest
blind taste test ever, \h\h\h\h\h\hCheyenne...
- Potato, Chef. \h[bell dings]
\h\h\h\h\h\h\h\h\h- Yeah! narrator: Sealed the win
for the Red Team.
- Blue Team.
That’s five losses in a row.
narrator: Later, at a special
\h\hcharity night dinner service...
\h\h\h\h\h- Dafne, spread out and give yourself some space.
\h\h\h\hnarrator: Dafne cracked under pressure.
\h\h\h- Ah! The stress.
narrator: And Brett’s lack \h\h\h\h\hof leadership...
- Come on, Brett. \h\h- Yes, Chef.
- Hold please.
\h\h\h\hnarrator: Led to a crucial mistake.
- Count the plates. \h- We’re down one.
- I mean, [bleep] hell. narrator: Both Tara...
\h\h\h- Where’s the lobster? Where’s the [bleep] lobster?
\h\h- Where’s the lobster? narrator: And Alejandro...
- Grab a spoon!
- That one’s more salty. \h\h\h\h\h\h- Yes, Chef.
\hnarrator: Failed to live up to Chef Ramsay’s standards...
\h\h\h\h- Come on, ladies. Where’s the standard gone?
narrator: While Sakari... \h\h- I think it’s good.
narrator: And Sommer...
\h\h\h\h\h- Everybody knows what they’re doing, right?
narrator: Were the shining \h\h\hstars of the evening.
\h- It’s so good. - It’s fantastic.
narrator: And Chef Ramsay \h\h\h\h\h\h\htasked them
with a difficult assignment.
- Sommer and Sakari, come back to me with the two individuals
\hthat you think should be up for elimination.
narrator: Sakari nominated... \h\h\h\h\h\h\h\h\h\h- Brett.
\hnarrator: And... - Alejandro, Chef.
\h\hnarrator: While Sommer targeted...
\h\h\h\h- Tara-- narrator: And...
- Dafne, Chef.
\h\hnarrator: In the end, Chef Ramsay sent home....
- Brett.
narrator: Ending his chance
at becoming Head Chef
at Hell’s Kitchen Caesars, \h\h\h\h\h\hAtlantic City.
And now, the continuation \h\hof "Hell’s Kitchen."
- Good night.
all: Good night, Chef.
- Whew.
- Don’t be mad at me, guys. \h\h\h\h\h\h\h\h- I’m not.
Sommer, I--honestly, dude,
I’ve never talked [bleep] \h\h\h\h\h\h\h\habout you
because you legit know \h\hwhat you’re doing.
\h\h\h\h\h\hLike, I have so much respect for you.
\h\h\h\h\h\h\h\h\hSommer is a very interesting person.
\h\h\h\h\hShe’ll throw anyone under the bus if she has to.
At the end of the day, \hyou have to do what--
whatever you have to do. \h\h\h\h\h- Yeah, I know.
- It’s gonna be really hard to just move on from this.
\h\h\hAt this point, I feel like I cannot trust anyone.
\h\h\hDude, it’s time for me to be a bitch.
That’s just what’s \h\h\hgonna happen.
[downbeat music]
♪ ♪
- I just wish we could get, \h\h\h\h\h\h\h\h\h\h\hlike,
a little pump-up video \h\h\hfrom our family.
That’s what I need.
\h\h\h\h\h\h\h\h\h\h- Not me. I’ll be in [bleep] shambles.
I’ll be like, "Agh!"
\h\h\h\h- I just need one little pep talk.
- You can do it.
\h\h\h\h\h\h- [sighs] - It’s all I’ve got.
- It’s not enough, Alex.
- I’m sorry.
- I need it from my family.
\h\hAll of these past few days just keep getting more intense.
I wish I could talk \h\h\hto my family.
[sniffs]
[sighs heavily]
\h\h\h\h\h\h\hI’ve never felt this much anxiety in my life,
this much pressure in my life.
I feel so beat down, \h\h\hand it’s, like,
sometimes hearing those words,
like, "I love you; keep going"
really mean a lot.
[sighs]
I’ve been through so much, \h\h\h\h\h\h\hand I just--
I wish I could just, \h\hlike, hold them,
and they could just be like,
"It’s okay, Daf. You’ve got this."
You know?
[sighs] God.
God.
♪ ♪
[dramatic music]
narrator: The final seven \h\h\h\hbegin the day...
\h\h\h\h\h- Let’s get the banner up first.
narrator: With some work
\h\h\hin the front of Hell’s Kitchen,
rolling out the red--
uh, purple--carpet.
\h\h\h\h\h\h\h- Try to pull it a little tighter so it goes up.
The banner’s too low.
narrator: And setting up \h\h\h\ha welcome banner
for some special guests invited by Chef Ramsay.
- How’s it looking? \h\h- Great, Chef.
- Great, Chef. - Are we good?
- Yes, Chef.
- What in the world?
- What the--
[rock music]
\h\h\h\h\h\h\h\h\h\hnarrator: And apparently, these guests
like to make an entrance.
- They’re red and blue.
- Whoa, that dude is coming in hot.
- Oh, my God!
\h- Oh, my God. - Bloody hell.
Hey, good morning.
\h\h\h\h\h- Oh, my God, he’s coming in so fast.
- Oh, God, that’s so fast.
[CHEERS AND APPLAUSE]
- Only in Hollywood.
\h\h\h- The fact that there’s flyers flying
all over the freaking sky \h\h\h\his--it’s so cool.
- Uh, your shoe’s on fire.
- What the Hell’s Kitchen?
- Yes. Oh, oh!
Oh!
[cheers and applause] \h\h\h\h\h- Last one.
- Oh.
- Holy [bleep].
Don’t really know what’s going on.
There’s just a lot of people \h\h\h\hfalling from the sky.
Pretty wild.
\h\h\hAnd then they’re obviously pretty crazy.
- These are the HK Flyers.
[cheers and applause]
\h- And they’ve come to deliver a very, very important message.
Go ahead, guys.
[cheers and applause] \h\h\h\h- Best lunch!
- It’s time for black jackets!
- Oh, my God. - Oh, my God.
- Black jacket, that’s crazy.
\h\h\h\h\h\h\h\hFeels crazy that I’ve made it this far.
\h\hHopefully, I can put up something really good today
and continue to prove myself.
- Good luck, guys.
- [bleep] kill it.
- I could throw up right now.
\h\h- All right. - [sighs heavily]
♪ ♪
- Obviously, there \hare seven of you
and only five black jackets.
\h\h\h\hFor your first black jacket challenge,
Chefs, to get where \h\hyou are today,
\h\h\h\hI know there’s been some very important people
in your life--your spouse, \h\h\h\hyour child, mentor.
They’ve supported you, and some have even sacrificed for you.
So I want you to make \h\h\ha stunning dish
that honors that individual. \h\h\h\h\h\h\h\h\h\h\hClear?
all: Yes, Chef!
- Your 45 minutes start now.
Off you go.
narrator: In today’s first \h\hblack jacket challenge,
each chef must prepare \han outstanding dish,
\husing any protein they want, inspired
by a person in their life.
- You went right for that lobster.
You already have a plan in place?
- Yes, I do, Chef.
I’m doing a ricotta gnocchi
with some asparagus
and a brown butter lemon...
\h\h\h\h\h\h\h\h- Okay. - Sauce for my husband.
My daughter just turned seven.
She is the light of my life.
That’s why I made this dish today.
They are in my heart, \hand I’m gonna show
Chef Ramsay that my heart \h\his better on a plate.
\h\h- How long have you been together?
- Uh, it’ll be 10 years
this year married.
- Risotto.
\h\h\hI’m gonna do a vadouvan butter,
\h\hbutternut squash risotto, pepitas, and seared scallops.
\h\h\h\h\h\h\h\h\h\h- Nice. Have you made this before?
- Nope.
\h\h\hBut it’s something that my wife would love.
- 22 minutes left, guys.
\h22 minutes. - Heard "22."
- Come on, Daf.
You can do this.
\h\hToday I am cooking for Chef Mirko Paderno.
And he really showed me everything that I know
about making pasta.
- How’s it going, Daf? \h\h\h\h\h\h\h\h- Good.
- Pasta good? - It’s going.
I’ve--I’ve got to make it \h\h\h\h\h\h\h\hall over,
because I don’t like the shape \h\h\h\h\h\h\h\h\h\h\h\hI made.
I learned so much from him.
And I was his left-hand man \h\h\h\h\h\h\hfor so long.
- Well, good luck, dude.
- Good luck, soldier.
- What are you working on? \h\h\h\h\h- So I’m gonna do
a apple cider vinegar \h\h\h\hbeurre blanc
with a butternut squash puree in a lobster tarragon sauce.
\h\hThis dish means so much to me, man.
\hMy mother has been my biggest supporter
throughout my entire life.
\h\h\h\hAnd after my dad passed with complications from COVID,
it put it in perspective how important family is.
\h\h\h\h\hSo I just want to show gratitude to her.
- Sounds good.
- Sommer, are you doing \h\h\h\h\h\hpasta also?
\h\h\h- No, I’m making my mom’s curry chicken.
\h\h\h\h\h\h\h\h\h\h\h- Whoo! - Something that she’ll make
almost every night. \h\h- Every night?
\h- The drumsticks you can cut in half
\hand kind of get that bone marrow
into the gravy,
which adds, like, extra flavor.
- Just over nine minutes.
- And you said fettuccine here?
- Yeah, Chef. \h\h\h- Yeah.
- And you’re not gonna go \h\h\h\htoo thin, right?
- Nope.
I’m really confident \h\h\h\hin this dish.
I’m not going home today.
I will wear a jacket.
I don’t care what it takes. \h\h\h\h\h\hI’ll get there.
- That pasta’s gonna cook \h\h\hsuper quick, right?
So you’re kind of doing it \h\h\h\hat the last minute.
- Absolutely.
\h\h\h- I have bacon if anybody needs any.
- Heard, bacon.
\h\h\h- So the inspiration behind my dish is my wife.
\h\h\h\h\h\hYou know, one of our first dates ever,
we were out at a restaurant, \h\h\h\h\hand I got mussels,
and she just thought it was \hthe grossest thing ever.
So every time I see mussels, \h\h\h\h\hI think about her.
- Five minutes, gentlemen. \h\h\h\h\h\h- Five minutes.
\hThank you, Chef. - All right, Chef.
- You guys thinking \h\habout plating?
- Yep.
- Oh, God. \h\hStress.
- 30 seconds.
Five, four, three, two, one,
and serve.
Well done.
Good.
\hRight, let’s start with Sommer, please.
\h\hBring your dish forward, thank you.
[chefs clapping]
- My signature dish, \h\h\h\hI got a one.
\h\h\h\hI was not confident stepping into the kitchen,
\h\hwhereas today, I knew exactly what I was doing.
\h\h\hThe inspiration comes from my mother.
\h\h\h\h\h\h\hGrowing up, she wasn’t really a cook,
\h\hbut this is one dish that she really knew how to make.
I cut the drum in half \h\hjust so you can get
kind of that bone marrow
and the collagen in the gravy.
\hAnd then I made the stew with carrots and potatoes.
- That rustic charm \h\hwith the bones
cut in half, and the drums sort of shattered in a way
\h\h\hthat you can get all that flavor there.
My God, it packs a punch.
- Thank you, Chef. \h\h- Really good.
[chefs clapping]
Up next, Alex, please. \h\h\h\h\h\h\hLet’s go.
- Let’s go, buddy.
- This is a lot of pressure, \h\h\h\h\h\ha lot of stress.
I’m like a duck on the water.
I seem calm, cool, \h\hand collected,
\h\h\h\h\h\h\hbut underneath, I’m having an anxiety attack.
\h\h\h\hThis is my wife on a plate, basically.
\h\h\h\h\h\h\hSea scallops are her absolute favorite protein.
Risotto is her favorite starch.
\h\h\h\h\hAnd I made my own vadouvan butter to finish.
- I love the spice on those scallops.
\hBe careful when you add the butter to a risotto,
because it’s quite heavy \h\h\h\h\h\h\h\hand rich.
Risotto generally is something \h\h\hthat is so overwhelming.
\h\h\h\h\h- Thank you, Chef. I mean, the second he starts
\hto go into you with a critique,
your brain just goes, \h\h\h\h\h"Ah, crap!"
narrator: Up next, it’s...
- Cheyenne, please. \h\h\h\h\hLet’s go.
narrator: Presenting...
\h\h\h- Fettuccine pasta that I made with a pepper
and three-cheese cream sauce.
\h\h\h\h\h\h\hThis dish is inspired by my dad.
- Pasta’s slightly overcooked.
\h\h\h\h\hWhen it’s that thin, it takes literally 45 seconds.
\h\h- Yeah. Thank you.
- Good job.
Thank you.
[chefs clapping]
- Up next, Alejandro.
♪ ♪
Right.
\h- So today I have a mushroom chorizo
fennel bacon kind of stew.
\h\h\h\h\h\h\h\hAnd then I have some shawarma-marinated prawns.
This is inspired by my wife.
- The actual broth is--is the winner.
It’s delicious. \h\hThank you.
\h\h\h\h\hGood job. - Thank you, Chef.
- Wow.
narrator: Next is Tara’s...
- Lobster and gnocchi dish
with some brown butter \h\h\h\h\h\hand thyme.
- The dish is tasty.
It just needs a sauce.
\hIt needs something to bring it together.
\h\h\h- Chef. - Thank you.
I cooked from my heart.
I cooked for my family.
\h\hSo I’m here for them. I’m doing this for them.
And I’m not leaving without getting that black jacket.
- Right, next up, Dafne.
Let’s go, please.
[chefs clapping]
- Chef, this is for my mentor, \h\h\h\h\h\hChef Mirko Paderno.
\h\h\h\h\h\hThis dish is a stuffed chicken ricotta
and mascarpone pappardelle \h\hwith a fungi brodetto.
I did brown butter on top \h\h\h\h\hand fried sage.
- Wow.
The pappardelle is beautiful. \h\h\h\h\h- Thank you, Chef.
\h\h\h- Brilliant. Seasoned. Amazing.
And then you got there \h\h\hsome amazing sort
\h\h\hof chicken and mushroom filling, which is beautiful.
A really good job. - Thank you, Chef.
- Well done.
[chefs clapping]
Yeah, good.
Right.
Finally, Sakari, please. \h\h\h\h\h\h\h\hLet’s go.
\h\h\h- Yes, Chef. - Come on, Sakari.
[chefs clapping]
- Thank you.
- So this dish right here is inspired by my mother.
\h\h\h\h\h\h\h\h\h\h\h\h- Wow. - She was my biggest supporter.
So today I have a shellfish clam lobster broth for you,
some sauteed butternut squash, \h\h\h\h\h\h\hbutternut puree.
- That puree is exceptional, \h\h\h\h\h\h\h\h\hbut just--
\h\h\h\h\h\hjust here, with 30 seconds away...
[dramatic music]
- 30 seconds off on my lobster.
30 seconds.
It was so close--so, so close.
- You seven have done \han outstanding job.
Impressive dishes.
It confirms I have \hthe right seven.
\h\h\h\hAnd this decision about who gets the first black jacket
is really tough.
The first chef receiving their black jacket is...
♪ ♪
[dramatic music]
- The first chef receiving \h\hthat black jacket is...
♪ ♪
Sommer.
[chefs clapping]
Let me just tell you something.
The fact that you smashed \h\h\h\h\h\h\hthose drums
to get the bone marrow out \h\hto thicken the sauce--
\h\h\hexceptional. - Thank you, Chef.
- Congratulations.
- Thank you. \hThank you!
- Good job, Sommer.
[chefs clapping]
- Wow.
\h\h- My mother helped me through culinary school.
\h\h\h\h\h\hAnd you know, she’s the reason why I’m here today.
Being the first black jacket, \h\h\hit just feels so great.
Now I can say, "Hey, I’m the first black jacket."
\h\h\h\h\hI deserved it, and I worked hard for it.
- Wow.
I’ve been blown away today \hwith another chef’s dish,
that I want to give out \hanother black jacket.
This dish felt so real,
and it was almost \hlike everything
made such perfect sense.
The second black jacket \h\h\h\h\h\hgoes to...
[dramatic music]
Dafne.
[chefs clapping]
- I got a black jacket.
Yay!
Oh my God.
Like, how do I look?
Don’t I look great in black?
[chefs clapping]
\h\h\h\h- Congratulations. - Thank you so much, Chef.
\h- Congrats. - Thank you.
\h\hI just see my family flashing in front of me,
my chef, my mentor.
And I just cannot hold back \h\h\hthe tears right now.
I did this for them.
I’m so proud of myself.
- Sommer, Dafne, ladies,
\h\h\h\h\hsay goodbye to your fellow chefs,
\h\hand, fingers crossed, you’ll see them shortly.
- Thank you.
- Congratulations.
- Thank you.
- [laughing] I wanna cry.
We got the first black jackets! - Oh, my God!
This is crazy town!
[upbeat music]
Wow.
- Oh, my God.
- We made it in the club!
\h\h\h\h\h\h\h\h- Whoo! Thank you, Chef Mirko!
- Oh, my God.
Oh, my God.
This black jacket lounge-- \h\h\hliterally, it’s made
for a chef that’s been \h\h\h\h\hthrough hell.
Never let anything \hget in your way.
Ooh, we should take a picture!
\h\h\hOh! [laughs]
\h\h\h- It was like a sort of out-of-body experience.
I got one.
I got the first black jacket.
And it has my name on it.
- I’m here, Mom! \h\h\hI made it!
I made it, Mom!
I made it!
- Okay.
\hChefs, for your next black jacket challenge,
I want to really test \h\hyour creativity.
Here we have menus from five \hof my flagship restaurants,
and inside each menu \h\h\hare just three
of the most popular entrees.
You’ll each have a chance \hto come and pick a menu
\hand choose one of those entrees.
I want to see your personality \h\h\h\hand your interpretation
of my signature dishes.
What’s your spin on it?
all: Yes, Chef.
- Tara, come up first \h\hand grab a menu.
\h\h- Oh, my God. This is honestly
the most stressful thing
I think I’ve ever done \h\hin my entire life.
\h\h\h\hAnd I have done some things in my life.
- And you can grab one \h\h\hfor Sakari, too.
Thank you.
\h\h- I think this is more stressful than childbirth.
That was easy compared to this.
\h\h\h\h\h\h\h\h\h- Right. Let’s start off with Tara.
Which restaurant have you got?
- Savoy Grill. - Savoy Grill.
Unique, classic, beautifully done.
\h\h\h\h\h\h\hIn fact, one of the most popular tables
is Sir Winston Churchill’s \h\h\h\h\h\h\h\h\h\htable.
Pictures of Marilyn Monroe sat on booth number eight.
\h\h\hIncredible. What’s the dish?
- I’ma do Steak Diane, Chef.
- I love that. \h\h\hCheyenne.
- I have Ramsay’s Kitchen. \hScallops and slab bacon.
- Boston, Massachusetts, \hfamed for its scallops.
When you combine that pork to it,
it just becomes a beautiful, \h\h\h\hsweet, surf and turf.
\h\h\h\h\h- Alejandro. - I have Gordon Ramsay.
- Wow, we’ve just celebrated 21 years at three-star level.
\h\h\h\h\h\h\h\h- Wow. - And then before that,
I had to convince my wife
to sell our flat, \hour apartment,
to get the deposit, to get that lease.
Big risk.
What dish have you gone for?
\h- I’m gonna go for the ravioli.
- Amazing. \h\hSakari?
- Lucky Cat, Chef.
- Yeah, it’s our first \hbeautiful pan-Asian.
\h\h\h\h\hAmazing restaurant. What dish have you gone for?
\h\h\h\h\h\h\h- I’m going with the grilled miso salmon, Chef.
- Alex, what restaurant menu \h\h\h\h\h\h\h\hhave you got?
- Pétrus, Chef.
- Pétrus. - Pétrus.
- It’s the most expensive,
most glamorous Bordeaux anywhere on the planet.
What dish have you gone for?
- The turbot, Chef.
- And read out the garnish.
- Heirloom carrots, fennel \hgrapefruit, and vadouvan.
- Vadouvan again. \hIt comes back.
- Sticking with the plan. \h\h\h\h\h\h\h\h\h- Good.
Your jackets await you.
\hGet your hands on these quickly.
Your 45 minutes start now.
[dramatic music]
♪ ♪
\h\h- Good luck, boys. - Good luck, everybody.
- Oh, man.
- It just turned on.
- Oh, my God.
Have you cooked turbot before?
\h\h\h- No, never. Never even seen it.
- Come on, Alex.
- Come on, Alex!
He deserves to be here.
He’s been through a lot.
- I’m gonna upgrade it \h\hby doing a raviolo.
\h\h\h\h\h\h\h\h\h- Mm-hmm. - I love the egg in there.
I’m gonna do--
\h\h- You’re gonna do an egg yolk raviolo?
- Yeah. \hYeah.
Choosing this dish
from Chef Ramsay’s restaurant
was absolutely bonkers.
I think it was a ballsy move.
\h\h\h\hI’m gonna take the skin off the salmon
and crisp it up so it’s kind of like a garnish.
- You pull this off, man, \hthis is gonna be epic.
- How’s everything \hcoming together?
- I’m gonna do a fresh pepper \h\h\h\h\h\h\h\hin the sauce.
\h\hSo it’s gonna be a fresh pepper gratin
with a cognac sauce. \h\h\h\h\h\h\h- Nice.
- I have to keep elevating.
I have to keep thinking \h\h\houtside the box.
And I have to be smart.
I’ve never had a Steak Diane.
\h\h\h- So it’s almost like a steak au poivre
meets a Steak Diane? \h\h- Kind of, yeah.
\h\hSo I’m gonna be mixing some of those flavors in that sauce
with sauces that I do know.
- Just over 20 minutes.
- Thank you, Chef.
- "20 minutes" heard.
- What’s with the oil?
- Gonna confit.
- Confit the salmon?
- Yeah.
\h\h\h\h- I’m nervous for this next round.
You know what I mean? I mean, I’m going up
against all the talented chefs.
There’s only three black jackets left.
And then I’m gonna actually \hgrill and miso the kale.
\hI’ve never done this dish before,
but I wanted to go outside \h\h\h\h\hmy comfort zone.
- 13 minutes left.
\h\h\h- 13 minutes. - Come on, Sakari.
- He has--he has skill.
- What do you have in this pan?
\h- I’m gonna do a gastrique with the pomegranate juice...
\h\h\h\h\h\h- Okay. - And a bit of that
orange juice as well.
Oh, I’m super confident \hgoing into this dish.
At my job at home, we do \hscallops and bacon jam.
\h\h\h\h\hSo I immediately know that that’s what I want to do.
- This is stressful.
\h\h\h\h\h\h\h- This is-- we were just doing this.
\h\h\h\h\h\hThis is like the Olympics of cooking,
and the fact that they’re fighting for their lives,
\h\h\h\h\h\h\h\h\hit’s like, oh, the--the anxiety is bad.
- Three-and-a-half. \h\h\h\h\hCome on.
Those jackets await.
- How’s everybody looking?
\hGood? - Yeah.
\h\h\h\h\h\h\h- Microplane. Can I use yours, Cheyenne?
- Come on, Cheyenne.
Please be here with us.
- Pull it out of your ass, \h\hwhatever you got to do.
- I have no idea if Cheyenne \his gonna make it, or Tara.
But I just want it to be the best person possible.
\h\h\h\h\h\hI want it to be the person that, you know,
is the most creative, \hthe most composed.
So I’m hoping it is Cheyenne.
\h- Let’s go, guys. Black jacket time.
- Five, four, three, two, one, \h\h\h\h\h\h\h\hand plate time.
Well done.
- No!
[dramatic music]
- Right.
Let’s start with Tara.
Please, step forward.
So you chose the dish from the Savoy Grill.
- Yes, Chef.
- A Steak Diane.
Describe the dish, please.
- I did a pepper-crusted, \h\h\h\hpan-seared filet
with glazed asparagus \h\hand root carrots,
\h\hand then a version of a Steak Diane sauce
makes the steak au poivre.
\h\h\h- I think it’s a really good effort.
\hI think there’s some areas you could have tightened up.
But I love the elevation from that New York strip
to the filet mignon. \h- Thank you, Chef.
- Thank you. \hGood start.
- I’m so happy with everything \h\h\h\h\h\h\h\hI put up today.
I was proud of my first dish.
\h\hI’m super proud of my second dish.
\h\h\h\h\hThat filet was cooked perfectly.
\h\hI’m not leaving without getting that black jacket.
- Up next, Alex.
Let’s go.
- Go, buddy.
- So restaurant Pétrus.
Knightsbridge, London. \h\h\h\h\h- Yes, Chef.
\h\h\h\h\h\h\h\h\h- Right. Describe the dish, please.
- I have made a heirloom carrot vadouvan puree,
and I have a raw fennel \h\h\hgrapefruit salad.
\h\hAnd then I also have a grapefruit beurre blanc
over the turbot.
- When you’ve got fennel like that,
and you’ve got that sort of aniseed Pernod flavor,
make sure you hit that \h\h\h\hwith seasoning.
\h\h\h\h\h\h\h\hAs it braise, it washes the seasoning off.
So it needs to be re-seasoned. \h\h\h\h\h\h\h\h\h- Yes, Chef.
\h\h\h\h\h\h\h\h- It’s one of the very few vegetables
that need to be seasoned \h\hthree or four times.
You enhanced the dish, finally.
The fish is nailed.
That’s in your wheelhouse, \h\h\h\h\h\h\h\h\hisn’t it?
- It seems to be today, Chef.
- And the puree is exceptional.
\h\h\h\h\hGood job. - Thank you, Chef.
\h\h\hI am so ready to get this blue jacket off of me
and a black jacket on me.
- Wow.
Two strong dishes.
Next up, Cheyenne, please.
Let’s go.
So this dish was inspired from \h\hRamsay’s Kitchen in Boston.
Describe the dish, please.
- I took the pomegranates
and a Cara orange,
\h\h\h\h\h\hand I made a gastrique out of it.
I also did a apricot \h\h\hand bacon jam.
\h\h\h\hAnd then I have some pomegranate seeds,
and just fresh Cara Cara \h\h\h\hsegments for you.
\h\h\h\h- And the pomegranate sort of reduction goes well.
\h\hBut the orange is just a step too far.
So, yeah, a little bit \h\h\hof self-editing.
But the scallops are nailed. \h\h\h\h\h\h\h\h- Thank you.
\h\h\h- Thank you. - Thank you, Chef.
[chefs clapping]
- Next up, Alejandro, please.
- So restaurant Gordon Ramsay, \h\h\h\h\hand lobster ravioli.
- Yes, Chef.
\h\h\h- No pressure, but we have customers
\h\h\h\h\h\h\hflying in from all over the world
just purely for this dish.
- I just kind of wanted to elevate
the ravioli up a little bit.
\h\h\h\h\hThe filling is a little bit of ricotta,
\h\h\hlobster claws, and langostino tails,
black truffle on top.
And I took the salmon skin,
I made a chicharron out of it,
and crumbled it over top.
- So it looks beautiful. \h\h\h- Thank you, Chef.
\h\h- It’s got that finesse. Lobster’s cooked beautifully.
- Thank you, Chef.
\h\h\h- That egg yolk bursting with flavor.
Really smart move.
\h\h\hBut the twist of that salmon skin
with a fresh truffle, it’s--
it’s a new beginning.
- Awesome.
- Only thing missing \h\hwith this dish...
[dramatic music]
♪ ♪
Is your jacket.
That’s how good this dish is.
\hCongratulations. - Thank you, Chef.
[chefs clapping]
- Good job, Alejandro.
- Wow.
- Good job, bud.
- That’s exactly what \hI was looking for.
\h\h\h\h\h\h- Bye. - Thank you, Chef.
- Have fun. \hHave fun.
- You know, I was literally \h\h\hinches away from him
taking my chef jacket off \h\h\h\h\h\h\hlast night.
\hAnd that moment sucked, you know.
\hI didn’t want to go home. I wasn’t ready to go home.
Wow.
This is absolutely crazy.
\h\h\h\h\h\h\h\h- Yeah! - Yeah, I knew it, bro!
- We [bleep] knew it!
We knew it! - Good job.
\hGood job. - [shrieks]
Alejandro!
Yes!
\h\h\h\h\h\h\h- Put on your black jacket, bro.
\h\h\h\h- When I saw that on the menu, I was like,
"I got to go for it."
- Put that [bleep] on. \h\h\hPut that [bleep].
\h\h- My wife, Randy, would be very, very, very proud.
You know, it was hard leaving, leaving home
and leaving her and my son.
\hAnd that’s the motive, you know, the--the drive
that keeps on getting me \h\h\h\hgoing every day,
is just kind of trying \h\hto make them proud.
Tara’s dish is so-so. \h\h\h\h\h\h\h- Yeah.
\h\h\h- Alex’s dish was pretty stellar,
and Cheyenne’s dish made sense.
\h\h\h\h- We saw. But we couldn’t--
- But we couldn’t see \h\hyou guys plating.
\h\h\h- The judging. Oh, just no plating.
\h\h- Or the judging. - No plating, either?
\h\h\h\h\h\h\h\h\h\h\h\h- No. - Take that blue bandana off.
\h\h\h\h\h\h\h- Made sense. - Black jackets right now.
\h\h\h\hCome on. - This is crazy.
- Dude, I’m so proud of you.
- You [bleep] killed it, bro.
- It doesn’t feel real.
- Sakari, step forward, \h\h\h\h\h\hyoung man.
Lucky Cat’s salmon miso. \h\h\h\h\h\h- Yes, Chef.
- Thank you.
\h\h\h\h\h\h\h\h- So I have a coconut soy braised sauce
mixed in with a little bit \h\hof salmon roe as well.
I made a crispy mushroom \hand fish crumble on top
just to add some texture.
I cured the salmon with miso.
\h\h\h\h\h\h\h\h- Wow. - And then I confit it.
\h\h- The salmon is absolutely nailed.
\hBut I would never coat that in sauce.
Good job.
Love the ambition.
[chefs clapping]
\h\h- Man, I wish I would have just put less sauce this time.
\hI just got to trust myself and just lead with my heart.
- This is so hard.
\hI am gonna give out another black jacket.
[dramatic music]
\h\hThe next chef earning their black jacket is...
♪ ♪
[dramatic music]
- I am gonna give out another black jacket.
And the next chef
earning their black jacket...
is... Alex.
- [sighs]
- Congratulations, young man.
♪ ♪
Turbot was absolutely cooked \h\h\h\h\h\h\hto perfection.
Congratulations, young man. \h\h\h\h- Thank you, Chef.
- Well done.
- Getting a black jacket \h\h\h\h\h\h\h\hvalidates
everything that you’ve done-- \h\h\h\h\h\h\hall the drive,
the dedication, the passion.
[sighs]
♪ ♪
\hIt just solidifies the fact that I’m supposed to be here.
- Oh!
[joyful shouting]
- Oh, my God!
- I literally cannot believe \h\h\h\hthat I have this on.
I didn’t see it coming.
I mean, I did in my dreams.
\h- Dude, this is exactly who I imagined coming in.
- [laughing maniacally]
Oh, my God.
That was so stressful.
- Now only one more person.
- Okay.
This is your final
black jacket challenge.
Now behind you, on the pass, \h\h\hthere are three domes.
Underneath those domes
is one of the most difficult \h\h\h\hproteins to perfect.
\h\h\h\h\h\h- I have no idea what he’s gonna throw at us.
\h\h\h\h\hNo matter what, I’m gonna keep fighting.
I don’t care what it is.
I don’t care if it sucks.
I’m still here.
- You’ll have 45 minutes.
Your time starts now. \h\h\h\h\hOff you go.
narrator: In the final \hchallenge of the day,
Tara, Cheyenne, and Sakari \h\h\hare all cooking pork
for the one remaining \h\h\h\hblack jacket.
- Once I lift up my dome \hand I see that there’s
a big old pork chop \h\h\hunder there,
every bit of worry I had, \h\h\h\h\hall my anxiety,
everything goes away.
Pork chop is my favorite \h\hprotein to work with.
I’m completely ready to go.
\hNothing else matters besides this pork chop.
\h\h\h- Three rounds, back to back to back.
I mean, this is exhausting.
But I’m locked in. \hI’m ready to go.
I’m about to fight for my life \h\h\h\hand cook my heart out.
♪ ♪
- Who do you think \h\hit’s gonna be?
- Sakari. - Sakari.
Or Cheyenne.
- I think it’s gonna be \h\h\h\h\h\h\hCheyenne.
- I don’t know. It’s a toss-up.
- My gut is still up here.
It hasn’t gone down since this morning.
Everything is on the line \h\h\h\h\h\h\hright now.
You’re either gonna keep going \h\h\h\h\h\h\h\h\h\h\hforward,
or you’re going home.
- I’m just lasered in.
I know what I have to do.
I know what flavors I have to achieve.
And I need to get this done.
It has to be perfect.
- Nice color, Cheyenne.
\h\h\h\h\h\h\h\h\h- We are the next-generation chefs.
\h\h\hThat’s what it is. - Well, not this [bleep].
- Listen here--
\h\h\h\h\h\h\h\h- He’s last-- he’s a last-generation chef.
- Listen here, buddy. \h\h\h\h\h\hI’m here.
I made it.
- No surprise in that, Alex.
- That’s all I’ve got to say.
\h\h\h\h\h\h\h\h\h\h- I knew from the first day, I’m like,
this [bleep] gonna make it.
- Just under five minutes, yes?
- Yes, Chef.
- Thank you.
- I need to plate mine now.
Spoon.
- Taste everything, yes?
\h\h- I have to beat these amazing chefs.
I have to go out there \h\h\h\h\hand kill it.
It’s super stressful.
- Make it count.
\h\h\h\h- I’m gonna put the best food possible
out on the plate
\hand just let it speak for itself.
- 20 seconds. \h\hLet’s go.
Come on, use a proper spoon. \h\h\h\h\h\h\h\h\h\hCome on.
- I did things that feel \h\hreally correct to me.
To be honest, I did a dish
I was just comfortable \h\h\h\h\h\hwith doing.
So for the first time \hin the competition,
I feel safe.
- Five, four, three, \htwo, one, and stop.
Well done.
[dramatic music]
Now, you all know what’s at stake.
One of you is gonna receive \h\hthe final black jacket.
For two of you, unfortunately,
it’s gonna be your last time \hever inside Hell’s Kitchen.
Bring those dishes up, \h\h\hwill you please?
\h\h\h\hThis is such a difficult decision.
Right now, I...
am not sure what to do.
Cheyenne, Tara, Sakari,
\h\h\h\h\hall three of you just head up to my office.
- [quietly] Oh, my God.
What’s going on?
My gut just drops.
- Take a seat on the sofa.
I need to work this out.
- Of course, Chef.
- Give me two minutes, please.
- Yes, Chef.
- [bleep]
- I’m gonna sit on Chef’s sofa.
- Man, this is hard.
- We all brought it this round.
- Oh, my God.
[laughs] [bleep]
- [sighs]
I don’t want to walk out \h\h\h\h\h\hthose doors.
\h\h\hI want to walk through those doors.
- Y’all, this is taking \h\h\h\h\ha long time.
\h\h\h\h\h\h\h\h\h- I know. - Yeah, what does it mean?
[phone ringing]
- That was scary. \h\h\h\h- Hello?
- Sommer, I need you \h\h\h\hand you only
right now in the dining room, \h\h\h\h\h\h\h\h\h\h\hplease.
- All right, Chef.
Just me.
- Ah?
- To where?
- The dining room.
\h\h- Dude, we all [bleep] brought it.
We all brought it this round.
\h\h\h\h\h\h- Oh, my God. narrator: The three chefs
in Chef Ramsay’s office...
- We did so good.
\h\h\h\h\h\h\h\h\h\hnarrator: Just cooked for their lives,
\h\h\h\h\htrying to earn the final black jacket...
\h- Y’all, this is taking a long time.
\hnarrator: While the four that already have theirs...
- Yeah, what does it mean? \h\h\h\h\h\h[phone ringing]
\h\h\h\h\hnarrator: Are about to find out what’s going on.
- Hello?
- Sommer, I need you, \h\h\h\hand you only,
right now in the dining room, \h\h\h\h\h\h\h\h\h\h\hplease.
- All right, Chef.
Just me. \h\h- Ah?
- What the hell does he need \h\h\h\hme in a kitchen for?
\h\h\h\h\h\h\h\hLike, do I have another challenge ahead of me?
- To where?
- The dining room.
- To Chef Ramsay?
[dramatic music]
- How are you feeling? \h\h\h\h- I feel great.
- One final piece of business.
- Okay.
- I just want you to taste
\hand tell me which one you think is the best.
But I’m not gonna tell you \h\h\h\h\hwho cooked what.
\h\h\h\h\h\h\h\h- Okay. - You’re judging blind.
\h\h\h\h\h\h\h\h\hNow this is a beautiful, single pork chop
with a brown butter \h\h\hcarrot puree.
- This one, the sauce goes really well with the pork.
It’s kind of sweet.
\h\h\h\h\h- This one is a double pork chop
with some braised cabbage, \h\h\h\hsweet potato puree,
\hand flash-fried Brussels sprouts.
- It’s dry.
- And then, finally, this one
is a double pork chop
\hthat’s been set on a bed of kale
with bacon and a lemon sauce.
- This one looks \hthe best to me.
- Visually?
- Yeah, with the onion ring. \h\h\h\h\h\h\h\h\h\h- Mm-hmm.
- Yeah, this one is cooked \h\h\hbetter than that one.
- Mm-hmm.
Small bites.
So, Sommer, which pork dish \h\h\h\h\h\hdid you prefer?
Is it the single chop with a carrot puree,
is it the red cabbage and pork, or is it the kale and pork?
- I would say this one.
- The--
- The taste is--
is balanced. \h\h- Uh-huh.
That’s what I’m asking. \h\h\h\h\h\h\h\h- Yeah.
- Thank you. - Thank you.
- Okay.
- Come on, Chef.
- I wonder what he’s doing.
- Maybe he’s bringing \heverybody else down
\hso that they find out who gets the last coat.
- Holy crap.
- Tell me what you think.
- It’s undercooked.
It’s fricking embarrassing.
Like, you should be able \h\hto cook a pork chop.
I hope the raw pork chop isn’t \heither Sakari or Cheyenne’s.
- The second one.
\h\h\hThis one’s got a sweet potato puree.
- Let’s see.
Was not expecting that flavor.
It goes pretty well together.
God, I wish I knew \hwho cooked this.
- The third and final pork.
\h\h\h\h- So they did an onion ring on top?
- That’s right.
- Interesting.
- Take your time.
This is a very, very important \h\h\h\h\h\h\h\h\h\h\hdecision.
Now, which of these pork dishes is black jacket worthy?
\h\h\h- I’m gonna go with this one, Chef.
- Oh, my God.
- It’s a carrot puree.
\h\h\h- For me, personally, the pork is a little under.
That undercooked pork \his--is just not it.
And to be honest, I think \h\hthis is Tara’s dish.
\h\h- Next, this is a double pork chop.
\h\h\h- The pork--I cut into the center of it.
It’s super juicy.
\h\hBut in my head, off the rip, it’s--
I know it’s Cheyenne’s.
- Brussels sprouts are good.
\h\hPork chop for me is cooked way better than the first one.
- And finally.
\h\h- The idea of it makes a lot of sense.
This one’s a solid one.
I--I--I definitely think \h\h\h\h\hthis is Sakari.
- Out of all these three \h\h\h\h\h\hpork dishes,
\h\hcan you tell me which one you think
is a black jacket worthy?
- This one.
- Thank you, Alejandro. \h\h\h\h\h\h\h\h- Yeah.
- Oh, my God, man.
[sighs]
\h\h\h\h- The sauce is a little sweet for me.
Pork chop is a little bland.
- Mm-hmm.
\h- I don’t have the foggiest idea
who cooked what at this point.
All of them, honestly, \h\h\h\h\hlook similar.
It’s nice and pink.
\h\h\h\h\hIt’s definitely got more seasoning than this one,
for sure.
Maybe a touch overcooked \h\h\h\h\h\h\h\h\hfor me,
\hbut they’re all the way through.
- Mm-hmm.
\h- Mm-hmm. It’s nice.
\hI think this one, for me, had the most well-rounded flavors.
- The pork chop with the kale.
- Oh, my God.
- Oh, oh, oh.
- Chef would like to see you three.
- Good luck, everybody. \h\h\h\h\h- Good luck.
- Good luck, guys.
\h\h\h\hI’m super excited, but I’m also super nervous.
This is the biggest moment \h\h\h\h\h\h\h\hof my life.
- Tara, Cheyenne, Sakari, whilst you were upstairs
in my office, I asked \h\hyour fellow chefs
to taste all of your dishes, and they judged them blindly.
A decision has been made,
and one of you has earned \hthe final black jacket.
[dramatic music]
Unfortunately, two \hof you are going
to be leaving the competition.
The first chef not receiving \h\h\h\h\h\h\ha black jacket
and leaving Hell’s Kitchen \h\h\h\h\h\h\h\h\h\h\his...
♪ ♪
\h- I asked your fellow chefs to taste all of your dishes,
and they judged them blindly.
Sommer, Dafne, Alejandro, \h\h\h\h\hand Alex voted.
And as a result, the first chef not receiving a black jacket
and leaving Hell’s Kitchen \h\h\h\h\h\h\h\h\h\h\his...
[dramatic music]
♪ ♪
Sakari.
♪ ♪
Young man, the chefs behind you loved the flavor.
The big issue they had is, the temperature of the pork
was under.
It’s been a pleasure \h\hhaving you here.
- Thank you so much, Chef.
- But I do need your jacket.
- Yup.
\h\h- C’est ce va. - Thank you, guys.
Nothing compares to the challenges
\h\hand the journey in Hell’s Kitchen.
- It’s a very complex dish.
\h\hI’m just sad that I can only give you five.
- I cooked my heart out \h\h\hevery single day.
\h- Sakari, that salmon was cooked beautifully.
- Thank you, Chef. \h\h\h\h\h\h\h\hOh!
Done things that I never \h\h\hthought I would do.
\h- Cheers. Well done.
- Leaving here today,
on the anniversary passing \h\h\h\h\h\h\h\hof my dad,
I know he’s looking down, \h\h\h\h\hand--and I have
that connection with him to know that he’s proud.
- And it comes down to this.
[suspenseful music]
♪ ♪
\h\h\h\hTara, Cheyenne, two phenomenal dishes.
- Cheyenne thinks I’m weak, \h\hbut I am going to win.
\h\h\h\hI am the strong, strong badass female in that kitchen,
and I can come get the prize.
- There’s no way to believe \h\h\h\h\hyou’re safe ever
in Hell’s Kitchen, \h\h\h\hbut I mean,
a giant onion ring on your pork chop?
\h\h\h\h\h\h\hAh, this, I feel like I have it.
\h\h\h\h\hI just feel like I have this one.
- But there is one dish \h\h\h\h\h\hthat’s got
one more vote than the other.
\h\hThe final recipient of the black jacket...
♪ ♪
Cheyenne.
♪ ♪
Young lady, come here.
- [crying]
- Congratulations.
Take that.
Now you go and stand over there
with your fellow chefs.
Great job.
[chefs clapping]
Oh!
- Man, I am so excited.
\h\h\h\h\h\h\hThis was the most stressful day
of my whole life so far.
So here I am.
Here I am in a black jacket.
- Tara, come on over, \h\h\h\h\hyoung lady.
Oh, goodness me.
You’ve been a real warrior,
and it’s very rare we find
someone that strong, \h\h\hthat talented,
\h\hbut someone that always bounces back.
That level of determination, \h\h\hgirl, is gonna get you
to where you want to go.
Trust me.
There’s a bright future ahead.
- Thank you.
- Hey, you did great.
- No, I’m proud of myself. \h\h- And so you should be.
\h- Bye, Tara. - See ya, Tara.
\h- Come on. - Thank you.
\h\h- Great job. - It’s an honor.
- Great job.
Don’t you dare stop!
- Coming into Hell’s Kitchen, \h\h\hI knew I had the chops.
- The cook in the pork \h\h\h\h\his beautiful.
Tara-rific.
- Please, Tara. \h- Asparagus?
- Yes!
- But Hell’s Kitchen is
the hardest experience \h\h\h\h\h\hof my life.
- 2 1/2 minutes, right, \h\h\h\h\h\h\h\h\hyeah?
- Careful!
- Ow! [bleep]
\h\h\h\h\h\h\h\h- I’ve had an emotional roller coaster
the entire time.
\h\h- Why aren’t there any collard greens on?
How’s that possible?
[all cheering]
- You’ve been gunning for me \h\hsince day one, it seemed.
\h\h\h\h- Because you’re weak. - I’m not a weak [bleep] chef,
Cheyenne.
I am so proud of where I am
\h\h\h\hand everything that I’ve accomplished.
\h\h\h- Anybody ever worked with "galob?"
"Galobo?"
Whatever "galobo" is?
\h\h\h\h\h\h\h\h- Well done. Ring the bell, Tara, please.
[all cheering]
\h\h- That is honestly the best experience of my life,
and I would not give it up for anything in this world.
Now where’s my wine? \h\h\h\h\h\h[laughs]
- Oh, my goodness me.
- Getting a black jacket \h\h\h\h\h\h\h\h\htoday--
it’s an amazing honor.
And it’s just gonna make me
push even harder.
I’m ready to go.
- First of all, brilliant.
Well done. \hCome on.
Let your hair down, man.
Congrats.
- Being part of the Fab Five \h\h\h\h\his definitely VIP.
But I’m trying to be \h\h\h\hthe super VIP
of the whole competition.
- There’s one final present
\h\h\h\h\h\hfrom our amazing travel partners at Allegiant:
two tickets to go anywhere
where Allegiant flies.
\h\hAnywhere. That’s right.
- Anywhere? - Anywhere.
- Oh my, God. \hThank you.
- Your black jacket privilege.
\h\h\h\h- [laughs] - Thank you, Chef.
- Oh, my goodness me. \h\h\h- Oh, my gosh.
- My short-term goal \h\h\h\hto come here
was top eight.
\h\h\h\hAnd I’m, you know, three places ahead of that.
And I couldn’t be \hmore thankful.
And now I’m just ready \h\h\h\hto keep going.
I want to be Final Four, \h\hthree, two, and one.
I want to win this thing.
- Congratulations, \h\hblack jackets.
Well, done, guys. \hblack jackets.
- Well done.
What a day.
What a day!
[dramatic music]
\hnarrator: Next time, on "Hell’s Kitchen"...
- One hell of a ride. \h\h\h- Still on it.
\h\h\h\h\h\h\hnarrator: Only five chefs remain.
- The stakes are huge.
\h\h\h\h\h\hnarrator: And as the black jackets come on...
\h\h\h- Tonight it’s a monumental service.
\h\h\h\h\h\hnarrator: The gloves come off.
- Working with my sworn enemy \h\h\h\h\h\h\h\htonight, man.
- Yep. I knocked you off. \h\h\h\h\h\h\hThat’s it.
- Is there a reason why you talk a lot?
- Like, [bleep] you.
\h\h\h\h\h\hnarrator: With the finish line in sight...
- Who’s got the ride? \h\hWho’s driving it?
\h\h\h\h\h\h- Me! - Then drive it!
narrator: Any stumble
\h\hcould cost them the competition...
- Whoa! \hWhat?
- Oh, stop, stop. \h\h\hLook at me.
You’re out of control.
\h\h\h\h\h\h\h\h\hnarrator: On the most intense episode
of the season.
- Buckle up.
- It’s about to be \h\h\ha bumpy ride.
[shouts]
narrator: On the next...
- The wheels have come off.
narrator: "Hell’s Kitchen."
- "Fab Five" my ass!