\hnarrator: Previously on "Hell’s Kitchen"...
- Here come your bags. - That’s a lot of bags.
\h\h\h\h\h\h\hnarrator: The Black jacket chefs
each had to cook with ingredients
from different cities.
- God, my hand’s shaking.
- Oh, my God.
\h\hnarrator: The man from Tennessee, Alex,
\h\hcrushed his crab from San Francisco--
- Every element, from the crab \hitself to the avocado purée,
all refreshing and tasty.
- Really nice start. \h\h\h\hSeat belt on.
\h- It’s about to be a bumpy ride.
narrator: --but was bumped \hfrom his first-class seat
\hby Sommer, who made mahi-mahi from Miami.
- I love what you did \hwith the mahi-mahi.
- So I think you should
have a seat in first class. \h\h\h\h\h\h\h\h\h\h- Wow.
- Congratulations, Sommer. \h\h\h\h\h\h\h\hWell done.
narrator: Ultimately, \h\hit was Cheyenne’s
tasty New Orleans jambalaya--
\h\h\h\h\h\h- You climbed a mountain in 45 minutes.
\h\hnarrator: --that had her flying high with the victory.
- I think your career is about to take off.
narrator: Unfortunately, \ha crash at the reward--
- Oh!
\h\h\h\h\h\h\hnarrator: --was a sign of things
to come at dinner service.
\h\h\h\h\h\h- Lobster, it’s ice-cold and raw.
\hnarrator: As the Black jacket chefs
struggled to get in sync--
- Just tell me the truth, you forgot the scallops.
narrator: --Dafne and Cheyenne had
no problems pointing fingers.
- Definitely Dafne’s fault \hthat not enough scallops
ended up at the pass.
- Get it together, now-- \h\h\h\h\h\h\hall of you.
- Yes, Chef. - Yes, Chef.
- I feel like Cheyenne \h\htook a rocket ship,
\hand she blasted off this station.
\h\h\h\h\h\h\h\h\h\h- Whoa! narrator: But the continued
errors from Cheyenne on the fish station--
- You’re out of control. \h\h\h\h\hCome here, you.
\h\hnarrator: --and Dafne on the garnish station--
- That’s not [BLEEP] cold. \h\h\h\h\hThat’s ice-cold.
narrator: --were too much for \hthe final five to overcome.
- [BLEEP] off out of here.
[COLLECTIVE GROAN]
narrator: At elimination, \h\h\h\hthey nominated--
\h\h\h- Cheyenne. narrator: --and--
\h\h\h\h\h\h\h\h\h\h- Dafne. narrator: --but neither chef
was willing to go down \h\h\hwithout a fight.
\h\h- When she got busy with garnish,
I just couldn’t catch \hup because of that.
- I kept my composure.
Cheyenne did none \hof that today.
narrator: In the end, \hChef Ramsay sent--
- Cheyenne.
\hnarrator: --home, ending her chances
of becoming head chef
at Hell’s Kitchen Caesars \h\h\h\h\hAtlantic City.
And now, the continuation \h\hof "Hell’s Kitchen."
- Get out of here.
\h- Dinner service was rough, but Cheyenne, she completely
was blank in the face.
The right person went home.
\h\h[BLEEP] fought for my life, dude.
I said what I needed \h\hto still be here.
You just looked overwhelmed, \h\h\h\h\hand you were lost.
We’re here to compete,
\h\h\hAnd so today, I said what I said,
and I am not apologetic \hfor that whatsoever.
- Well, that was wild.
- I mean, dude, I had to fight for my life.
\h\h\hI have to say whatever I have to.
If people are going to throw me under the bus
and say it didn’t help, then \hyou can go suck a [BLEEP].
- I’m a little wary of \hDafne and her tactics
\hjust because it was kind of foul.
\h- She was looking at you sideways, for sure.
- I mean, yeah, like, I was \h\h\hgoing to fight for my
\hlife, dude. I don’t know.
\h\h- You never know a person until they have
their back against the wall.
- That was crazy, dude.
\h\h\hWell, she [BLEEP] hates me now, for sure.
[THEME MUSIC]
♪ ♪
- Let’s go.
Rise and shine.
All right, we good?
- Yes, Chef. - Excellent.
\h\hRight, all four of you, listen carefully.
\h\h\hThis morning, it’s picture time.
- Oh, God.
\h\h\h\h\h\h\h\h\h\h\h- Right. Every lineup over here, please.
\h\h\h\h\h\h\hCome here photographers, please.
Come over here.
Alex, why don’t you go first? \h\h\h\h\h\h\h\h- Oh, my God.
- OK, guys, Patrick, \htake it away, mate.
- (LAUGHING) My God.
\h\h\h\h\h\h\h\h\hBack up. This is my "VI-Me" moment.
[LAUGHTER]
I need some "Brotox."
[LAUGHTER]
Can you tighten these \hplaces up, please?
I am 40.
- It’s Dafne time. \h\h\h\h\h\h- Yeah.
- Yeah, get it.
\h\h\h\h\h\h[MUSIC PLAYING] - You’ve done this before.
- I’m from Los Angeles, Chef.
I love it.
- You’re such an influencer.
- Mm, mm, mm, mm.
\h- Sommer, give it some attitude.
- VIP.
- VIP?
[LAUGHTER]
- Alejandro, love it.
[LAUGHTER]
\h\h- Alejandro, have you done this before?
Have you been a model?
- I need one more. \h\h\h\hHere we go.
\hThis is going to go on my Instagram.
- Oh my God. \h\h- Oh God.
- Ready? \h- Yes!
\h\h- Yes! [clapping]
- Listen carefully.
\h\h\hAs you know, with the popularity of social media,
\hone great photo of your incredible dish
\h\hcan really put your restaurant on the map.
Take a look at this.
[LIVELY MUSIC]
\h\h\h\h\h\h\h\h\h\h\h- Wow. - That looks like a painting.
- I mean, it does look like a piece of art, doesn’t it?
- Yes, Chef. \h\h- Unreal.
- This one was created by \hMonsieur Joel Robuchon.
This is a beautiful disk \h\h\h\h\h\h\h\hof caviar
\h\h\h\h\hsurrounded by cauliflower cream.
- Chef Joel Robuchon, that guy is a legend.
- Take a look at that.
- Wow.
- This is Daniel Humm’s \h\h\h\hsignature dish,
a beautiful John Dory cooked sous vide with saffron fumet
and fresh tomatoes.
Stunning, right?
- Yes, Chef. - Yes, Chef.
- Daniel Humm’s John Dory \h\hwas super beautiful.
\h\hI saw he did the scale-inspired skin.
And that’s something that I’ve been wanting to do.
- [whistles] \h\h\h- Wow.
- And here we have my \h\h\hsignature dish,
\h\h\h\ha beautiful slow-roasted squab.
\h- Your eye just gets drawn to it.
You see a dish like that, \h\h\h\h\h\h\h\h\hand you
want to go eat it immediately.
- I’ve got another one for you.
[DRAMATIC MUSIC]
\hIn a moment, all four of you
are going to go into \h\h\h\h\hthe kitchen
and make an amazing \h\h\hseafood dish
\h\hthat’s worthy of being featured
by "Entertainment Weekly."
[FORCEFUL EXHALE]
- I love making pretty food.
I mean, at my old restaurant, \h\h\h\hthat was what we did.
I mean, we made art on a plate.
- Your 45 minutes starts now.
Off you go.
narrator: In today’s Final Four Challenge,
the chefs will be creating \h\ha stunning seafood dish
with the winner being featured \h\hin "Entertainment Weekly."
- Taking ♪ branzino ♪
\hIt’s so important that you remember that people
eat with their eyes first.
- What’s your seafood pick? \h\h\h\h\h\h\h\h- Branzino.
\h\h\hObviously, the dish needs to look immaculate.
And then it also needs to back \h\hit up by tasting very good.
Going Thai, man, with yuzu kosho.
- To make a curry underneath? \h\h\h\h\h\h\h\h\h\h\h- Yep.
\h\h\h\h- I’m eager to step outside of my comfort zone
\hand do something that I’ve never done before.
This is the Thai snapper.
I’m making a potato-crusted \h\h\h\h\hThailand snapper.
\hI want to do the potato crust as if it’s scales.
- It’s ambitious and I love it.
- Thank you.
[INTENSE MUSIC]
\h- What are you going to do with the lobster?
- Seafood polenta with uni butter.
I live in California, \h\h\hin Los Angeles,
\h\h\hso why don’t we do an ocean, beach-inspired dish,
putting lobster and clams and mussels,
and doing an uni \hbutter with it?
\h\h- Good choice. - Thank you, Chef.
- I’m gonna go with the bass. \hIt’s a little bit meatier.
Basically, poach that \h\hin a nice broth.
The thought of being able \h\hto make a beautifully
\h\hpresented dish today with elegant ingredients
is very exciting.
\h\h\h\h\h\h\h\hAnd do, like, a galangal-parsnip butter sauce.
- Just under 30 minutes left. \h\h\h\h\h\h\h\h\h\h- Heard.
- Doing OK? \h\h- Yeah.
The most important thing is \h\hto get my potatoes down
and get them chilling so when \h\h\h\hI’m ready to sear it,
that potato stays on the fish.
- You’ve got 16 minutes. \h\h\h\h\h\h\h\h- Heard!
- 16, thank you.
This is what the top \hfour is all about.
It’s going to take all of the technique and skills
that all these chefs have,
and I just want to prove to people and Chef Ramsay
that I have what it takes.
\h- Just over 3 and 1/2 minutes, Chefs.
- Thank you, Chef. \h\h\h- 3 and 1/2.
- Argh, 3 minutes.
All right, Dafne, create \h\hsomething beautiful.
Be the mad scientist \hand start plating.
- Make it count. \h\h- Yes, Chef.
- Beautiful micro herbs, \h\h\hfinishing touches.
30 seconds to go. Come on.
- I am slowly focusing \hon plating right now.
\hI just want to make sure I execute this dish perfectly.
- 10, 9, 8, 7...
Well done, Alejandro.
6, 5, 4...
- Come on, guys. \h\h\h\h\h- 3, 2,
1, and serve. \h\hGood job.
\h\h\h\h\h- I’m looking around. This is some stiff competition.
\h\hAnd everybody’s plate looks absolutely amazing.
- Here to judge your dishes \h\h\h\h\h\hon their taste
and you’re presentation \h\h\his senior editor
of "Entertainment Weekly"-- \h\h\h\h\h\h\h\h\h\h- Ooh.
- --Gerrad Hall.
Please welcome.
[MUSIC PLAYING]
Welcome.
- So good to be here. \h\h\h\h\hThank you.
- Nice to see you. \h\h- I’m excited.
\h\h\h\h\h\hI’m very hungry. - It’s a pleasure having you.
\h\h\hHow important is visual content for you?
- It’s everything.
We like to direct our readers
to the best things in TV,
in movies, but also in food, because, for me,
food is entertainment. \h\h\h\h\h- Absolutely.
Well said.
Let’s start with Alex, please.
\hCome up and present your dish to Gerrad and myself.
[APPLAUSE]
- Here you are, sir.
So I have a striped bass.
I seared it, poached it.
I took the skin off and then fried it and made
a crispy fish-skin chicharrón.
The sauce is a parsnip \h\h\huni-butter sauce.
- Gerrad, please.
- That’s a little bite of heaven right there.
These colors are popping \h\h\h\hfor me right now.
That fried skin in there, \h\h\h\h\h\h\hit takes it
to a whole other place.
\hBeautiful but simple, in a very striking way.
- Thank you very much. \h\hI appreciate that.
\h- Solid start. Thank you, Alex.
- Thank you, Chef.
- Right, up next, \hSommer, please.
- I’m confident in my dish.
\hAll you can do is put your best foot forward,
and that’s exactly \hwhat I did today.
\h\h\h\h\h- Oh, wow. Please describe this.
- I wanted to do a multicolored potato-crusted snapper.
I made a beurre sauce.
And I also used the skin of the snapper
to emulsify that sauce.
\h- Your sauce on the bottom is incredible.
- Young lady, this dish pops.
\hReally good job. - Thank you, Chef.
- Thank you, Sommer.
Alejandro, let’s go.
- My dish is definitely \h\h\hworthy of a win.
Not only do I know \hit tastes great,
but it looks visually stunning
and it’s literally \h\ha work of art.
- Wow.
- This is my love \hfor Thai food.
So you have a Thai green curry. The fish is branzino.
It’s cooked on the skin-side \h\h\h\hdown the entire time.
And then, you just have some roasted vegetables
and some micro herbs.
- Mm.
\h\h\hThat fish is cooked beautifully.
- Thank you, Chef. \h- I’d like you to
jar that sauce for me, \h\h\h\h\hfirst of all.
\h\h\h- Thank you. - It’s really good.
I want to know everything \h\h\h\habout this dish.
\hIf I was flipping through the pages,
\hthis one would make me stop, hands down.
Beautiful colors all around. \h\h\h\h\h\h\h\h- Thank you.
- Thanks, Alejandro. \h\h\h\h\h\hGood job.
\h\h- I think I might make my own sauce company after this.
- Final dish, Dafne, please step forward.
Thank you.
- I feel so confident \habout these plates.
I’m like, yeah, here you go.
- (WHISPERING) Wow.
- Mm.
- So because I am a Los Angeles native,
\hI wanted to give you a little bit of what the ocean is here.
So for the plate, you have that beautiful ocean color.
\h\h\h\hAnd then a sea urchin polenta represents the sand.
All the clams in there and the \h\h\hmussels and the lobster--
that defines all the \hbeautiful creatures
that are in the ocean.
So I hope you enjoy it. \h\h\h\h\h\h\h\h\h- Oh.
- [CHUCKLE]
- [CHORTLING]
That butter, oh my.
\h\h\h\h[TING, TING] This is doing things.
\h\h\h\h\h[LAUGHTER] This is doing things.
\h\h- Thanks. - Wow, yeah,
this is elegance, \hreally elegant.
\h\h\h\h\h- Elegant, beautiful, delicious.
- Thank you.
- I’m thoroughly impressed.
- Dafne, thank you, \h\h\h- Thank you.
- Wow, amazing job.
Now for the most \hdifficult part.
\h\h\hWhose dish tastes and looks like a star?
- [SIGH] The star of \hthis challenge is--
[DRAMATIC MUSIC]
\h\h- Whose dish tastes and looks like a star?
- [SIGH] The star of \hthis challenge is--
[DRAMATIC MUSIC]
Gotta go with Dafne.
\h\h- Dafne. - It’s Dafne.
\h- Congratulations. - Thank you so much.
Thank you.
Yeah!
\h\hI’m going to be on "Entertainment Weekly."
It’s a great, great achievement for me.
- Congratulations, Dafne.
- You’re all incredible \h\h\h\h\hchefs, truly.
- Thank you so much. \h- Yeah, of course.
- All right, take care. \h\h\h\h\h- Thank you.
Garrad Hall, everybody.
Wow.
Dafne, congratulations.
- Thank you so much.
- What a dish.
I have a very luxurious \hday planned for you.
- Nice.
- My dear friend at Walter Manzke,
the chef patron and creator of the fabulous République.
- Wow.
- And he’s reserved a two top for you.
\h\h- [giggles] - There’s more.
I’m sending you on \ha shopping spree.
[FUNKY MUSIC]
\hI’ve closed down one of LA’s hottest
boutiques, American Rag.
Now, you and your fellow \h\h\h\h\hchef will have
$5,000.
\h\h- What? Oh, my God.
- Who’d you like to take?
- This is so hard.
My choice is--
Alex.
- Alex.
[CLAPPING]
- He’s getting out! - I’m getting out!
Finally. \h- Wow.
- So I haven’t been out of \hHell’s Kitchen in weeks.
\h\h\h\hI can’t wait. I thank you so much.
- You deserve it, Alex.
Look, look, look, look.
Ah, it’s Hell’s money.
\hLiterally-- oh, that sounds bad.
This is heaven’s money. I’m excited about this.
- I’m getting out!
Thank you, Dafne!
- Right, whilst Dafne and \hAlex are off spending,
you’ll be spending your time \h\hback here, hard at work.
\h\h\h\hThe New York strip is a hot item here on the menu.
\h\hWe are melting through our supply
of that delicious \hcompound butter
\h\h\hthat goes with that New York strip.
\h\h\h\h\hSo today, both of you will be
churning lots of butter \h\h\h\h\h\h\hby hand.
- [SIGH]
It’s a great arms workout, yes?
\h\h\h\h- Yes, Chef. - Head to the dorms.
Christina will tell you \h\h\hwhen that butter
is ready for pounding.
- Yes, Chef.
\h\h- Maybe ask Dafne to bring you something back.
- [BLEEP] it.
- [LAUGHS]
- Money.
[MUSIC PLAYING]
- Let’s go.
- Woo.
narrator: While Dafne and Alex hit the town
for some stylish new outfits,
\hAlejandro and Sommer are in for a tedious, punishing day.
\h\h\h\h\h- You guys get going. I’ll check in on you in a bit.
It’s a lot of work. \h\h\h\h\h\h- Yes.
- Damn, I wish I still had \hmy Punishment Pass, bro.
- Yeah, I know. But I feel like
\h\h\hyou already had me in your head, to pick me.
- I did.
I’m going to pick Sommer.
\h- Sommer. - [BLEEP].
\h\h\h\h\h\h\h\h- Yeah. - Well, Sommer, welcome
to the Blue B-Team.
- Hi, guys.
- There you go.
- How dare you.
- I did it ’cause I like \h\h\hto piss people off.
- I would have never known.
\h\hAlejandro, he loves getting under my skin.
But I think now he knows that’s the wrong technique with me.
\h- I’m ready to just get attacked
by dogs at this point.
\h- I’m ready for you to get attacked by dogs so--
- Yeah, yeah, yeah.
[UPBEAT MUSIC]
- You’re finally out, Alex.
- It feels amazing to be \hout of Hell’s Kitchen.
So it’s nice to see the sun.
- Just, like, the best \hthing I’ve ever seen.
Walking into the store, \h\h\h\h\h\h\hI’m like,
dun-dun...duh-dun...dun-dun. \h\h\h\h\h\h\h[beeping sound]
Love it, love it.
Vintage everywhere.
Man, I’m just going \hwild here, Alex.
- You look like Blossom, \h\h\h\hwhich was a show
that was in the ’90s.
[music warps, stops] \h\h\h- Oh, my gosh.
This is just the best \hmoment of my life.
\h\h\hYeah! - [laughs]
I don’t shop.
I don’t know where we are.
I don’t even know how to shop.
\h\h\h\hI like this. - Very dad-ish, yes.
- I mean, I am a dad.
I’ve been wearing the same \h\hclothes for six years.
- Whoa, douchebag.
- [LAUGHS]
\h\h\hThis is like very strange to me
to have to, like, pick out things.
I need to find something \h\h\h\hfor my children.
- Oh, there’s little boy \h\h\h\hstuff over there.
\h\h\h\h- Where? - Do you not see
the shirts hanging? \h\h\h\h\h\h\h- Oh!
\h\h\h\h\h\h\h\h\h\h\h\h- Yeah. narrator: While Alex and Dafne
flex their shopping muscles,
\hthings are getting sweaty with Alejandro and Sommer.
- I don’t wanna ever be caught \hwith this motion ever again.
- I don’t even wanna \h\hmake eye contact.
[LAUGHS]
- "Hell’s Kitchen XXX."
- [GROANS]
[SEXY, BLUESY MUSIC]
\hButter churning-- it’s very tiresome.
My arms are already, \h\hlike, feeling it.
This sucks.
- Oh, God, I’m not even \hgetting close, dude.
I underestimated this \hpunishment so much.
It’s so much work for such \ha small amount of butter.
My arms are killing me.
\hI haven’t had exercise like this since like high school.
This is so inappropriate. \h\h\h\h\h\h\hI love it.
- I hate it.
[MUSIC PLAYING]
\h\h\h\h- This looks beautiful. - My God, look at that burger.
- Oh, my God.
\hYeah, this is one of the best meals, I would say, we’ve had.
Who do you think is going \h\hto be in the finale?
\h\h\h- The two people sitting at this table.
\h\h\hOne of us is turning the handle.
The other one’s going to \hbe hugging Chef Ramsay.
- Oh my God.
That’s scary to even-- \h\h\h\h- I don’t know
\h\h\h\h\hwhich one’s which. You’re my biggest competitor.
\h\h- Since day one, I’m like, God, Alex.
\h\h\h\h\h- [LAUGHING] - He’s just gonna kill
everyone in this competition.
\h- Well, I killed all the old people.
\h\h\h- Yeah, you did. - Now I’ve just got the
young ones to take care of. \h\h\h\h\h\h\h\h\h- Oh God.
- What a friendly enemy... \h\h\h\h\h\h\h\h\h\hlunch.
- I love it.
- This lunch is delicious.
\hI’m going to kick your ass tomorrow.
\hEither way, I got a job waiting for you if I win.
\h\h\h- You’re going to have to beat me first.
[MUSIC PLAYING]
\h\h\hnarrator: With dinner service just an hour away--
- Let’s go.
narrator: --Alex and Dafne \hare back from the reward,
and the final four chefs \h\h\h\hare preparing for
the biggest dinner service \h\h\h\h\h\hof their lives.
- Good luck, guys. \h\h\h\h\h\h- Yep.
- Good luck.
- Be yourself. \h\h\h\h- Yep.
- The pressure is on right now.
It’s the final four.
Like, it’s no room for failure.
- Dafne, with me-- \h\h\h- Yes, Chef.
- --just two seconds, please.
[TENSE MUSIC]
\h\h\h\h\h\h- I’m not sure what’s going on over there.
I have so many things going through my head
\h\hright now that I need to stay focused.
- He said it was more \h\hcarb-based than--
- Yeah, I’ll go grab it. \h\h\h\h\h\h- --reach-in.
I’ll grab it. I’ll grab it.
[WHISTLING]
I’m down.
[TENSE MUSIC]
\h\h\h- I’ve been to Britain, and your food [BLEEP] sucks!
[TENSE MUSIC]
- That was weird.
[DRAMATIC CHORDS]
\hnarrator: It’s less than an hour before dinner service--
- Dafne, with me-- \h\h\h- Yes, Chef.
- --just two seconds, please. \hnarrator: --and Chef Ramsay
has called Dafne \hto the pantry.
- I’m down.
\h\h\h- I’ve been to Britain, and your food [BLEEP] sucks!
[TENSE MUSIC]
- That was weird.
\hThat was-- I didn’t know what the hell was going on.
\h\h\h\hThat was a very awkward moment for me.
\h\h\h- Alex, 30 seconds with me in the back room.
\h\hLet’s go. - Yes, Chef.
- Right, close the door.
\h\h\h\h\hBig night. We are fully booked.
There’s only four of \hyou left in there.
This can go two ways tonight.
You’re gonna run the kitchen \h\h\hor it’s gonna run you.
\h\h\h\h\hWhere are we going? - I’m gonna run the kitchen,
\h\h\h\h\h\h\h\h\h\h\hChef. - We need to be assertive.
Show me you’re ready \hto be a head chef.
I want you to step up right \h\hto my face in a minute
\h\h\h\h\hand tell me, Chef, I’ve been to [BLEEP] London,
\h\h\h\h\h\hand trust me, your food [BLEEP] sucks.
Turn around.
- Oh, that makes sense.
That’s why Dafne’s literally \h\h\hyelling at Chef Ramsay.
- I’ve been to London, \hand your food sucks!
Why are you laughing? \h- I can’t say that.
- You want me to tell you that? - Give it to me.
- [laughs] Oh my god.
- Chef.
- You’re smiling.
- No, you smiled. \hAll right, OK.
- No, come on, girl.
- I’ve been to London.
\h\h\hRecook these scallops again or--
Get the-- get-- eh, sorry.
- You’re from Brooklyn, right? \h\h\h\h\h\h\h\h\h- Yeah, I am.
- ’Cause right now, I feel like you’re
from Catalina Island. \h\h\h\h\h\h\h\h- No.
\h- These scallops have been called back three times now.
\hYou need to refire them or get out of my kitchen.
- Better, but not good enough.
- Chef, I’ve been to London. I’ve been all over the place.
I’ve been in Dubai, Singapore. \h\h\hYour food [BLEEP] sucks.
- Your food [BLEEP] sucks.
- Come back strong.
- These scallops \hare overcooked.
\h\hRemake them or get the [BLEEP] out of my kitchen.
- Love that. \h\h\h\h- OK.
\h\h\h\h\h\h\h- Let’s go. - Let’s [BLEEP] kill it.
\h\h- I can’t believe you said that about my food.
- [LAUGHS] - Let’s go.
- Everybody’s fired up? \h\h\h\h\h- Yes, Chef.
\h\h\h\h\h\h- You four, the very best of luck.
\h\hMarino. - Sí, Chef.
- Open Hell’s Kitchen, please. \h\h\h\h\h\h\h\h\h\h\h- Subito.
[MUSIC PLAYING]
narrator: Tonight the dining \h\h\hroom in Hell’s Kitchen
is packed with diners looking to celebrate.
- Cheers. - Cheers!
\h\h\h\h\h- Woo. - Happy birthday.
- Oh my God, happy birthday.
narrator: And joining them are iconic stars
of the big screen--
- I love you. \h[AIR KISS]
narrator: --and personalities \hwith millions of followers.
- Don’t mind if I do.
[LAUGHTER]
\h\h\h\hnarrator: Tonight, the final four are serving
Chef Ramsay’s signature menu--
\h\h\h\h\h- I’ll have the beef Wellington.
\h\h\h\h\h\h\h- I’ll do the truffle carbonara.
narrator: --and facing their \h\h\hmost critical task yet.
- This is crazy.
narrator: Chefs will take \hturns running the pass.
During their turn, \h\h\h\hChef Ramsay
\h\h\h\htest their attention to detail with various sabotages.
- Here we go. \h\h\h\h\hOK.
narrator: And the first chef
\hto run the pass this evening is--
- Right, sir. \hAlejandro.
\h\h\h\h\h\h\h\hLet’s go. On the hot plate, please.
- This is my moment to shine.
I have been waiting \h\hfor this moment
since I got into this competition.
\h\h\h\h\h- Chef Alejandro, I’ve a six top for you, OK?
\h\h- Thank you. - You’re welcome.
- I want to look out for all \h\hthese appetizers tonight.
Order in. \h- Yes.
- Six covers, table one, \h\h\h\h\htwo carbonara,
two risotto, two scallops. \h\h\h\h\h\h\h\h\h- Heard.
\h\h\h\h\h\h\h\h- Heard. - Alejandro at the pass.
\h\h\h(DEEP-VOICED) Everyone, order up.
I’m like, oh, God.
Is that God?
\h\h\h\h[THUNDER RUMBLING] - How long? Two carbonara,
two risotto, two scallops.
- 60 seconds away. \h\h\h- 60 seconds.
\h\h- I’m going to give you 30 seconds, scallops and lobster.
- Thank you.
- Scallops out.
- Lobster, scallops. \h\h\h\h\h- Let’s go.
- Risotto walking.
- Risotto walking, \hright here, Chef.
- Good.
\h\hI’ll plate that. You do the scallops.
- Chef.
narrator: For Alejandro’s
\h\h\h\h\h\h\h\h\h\h\hfirst attention-to-detail test--
- Carbonara.
- Carbonara about to walk.
\hnarrator: --Chef Ramsay has replaced
\h\hthe arborio rice in the risotto with orzo instead.
- I’ll finish that.
Finish the risotto.
Check the seasoning, \h\h\h\h\heverything.
[TENSE MUSIC]
\h\h- Hey, this is orzo. This is [BLEEP] up, guys.
- Orzo?
- Well-spotted, OK? \h\h\h\h- Yes, sir.
- Well-spotted. Let’s go. \h\hFinish the scallops.
Finish the carbonara. \h\h\h\h- Yes, Chef.
\h\h\hnarrator: With the first sabotage caught by Alejandro--
- [SIMULATED FRENCH ACCENT] \h\h\h\h\h\hEh...sabotage!
narrator: --he is now ready to \hsend out the first appetizers
to happy diners.
- All right.
- Hey, if any-- if it’s actually not that good,
guys, I’ll take all of it. \h\h\h\h\h\h\h\h- [LAUGHS]
narrator: And Alejandro \his not slowing down.
\h\h- Hey, hey, hey, fire two halibut, one New York strip.
How long? - Heard.
\h\h\h\h- Five minutes. - Five minutes, heard.
- I’m feeling great.
\h\h\hI feel like I’m in my brewery
calling out tickets.
It’s nice to have my presence \h\hfelt and my voice heard.
\h\h\h\h- All right, I’m walking halibut.
And I’m ready on strip right now.
\h\h- Behind. - Thank you.
\h\h\h\h\h\h\h\h\hnarrator: For Alejandro’s next test,
\h\hChef Ramsay has swapped out the strip steak with a ribeye.
- OK, I’ll do the two halibut.
\h\h\h\h\h\hYou do the New York strip, please.
- Yes, Chef.
\h\h\h\hThis is a ribeye. I need a New York strip.
- Well-spotted, brilliant.
Well done. Finish dressing.
- Yes, Chef.
Nice try with the ribeye, \h\h\h\h\h\hChef Ramsay,
\hbut you’re not getting anything past me tonight.
Two salmon, two New York strip. How long?
\h\h\h\h\h\h- Walking, right behind you guys.
- Two with garnish \h\h\hcoming in 30.
Salmon garnish right behind.
\h\h\h\h\h\h- All right, two New York in a window.
narrator: For Alejandro’s \h\h\h\h\h\hthird test--
- Garnish, please.
narrator: --Chef Christina has served lentilles du Puy
instead of black lentils--
- Let’s go.
\h\hnarrator: --for the salmon garnish.
[DRAMATIC MUSIC]
- Come here, you.
- Wrong lentils.
- Get rid of that.
Two fresh plates, let’s go.
- I need a new lentil.
Thank you, Chef.
\h\hI can’t believe I missed that one,
but they got-- it got me.
- Jump onto the meat, please.
\h\hLet’s go. - Yes, Chef.
I am super proud of myself,
\h\h\h\h\h\h\h\h\hand I’m still feeling confident,
\h\h\hand I think Chef feels confident in me as well, too.
\h- Sommer, on the hot plate, please.
- I have a six top \h\h\hhere for you.
- OK, thank you. - You’re welcome.
- Two risotto, two scallop, \h\h\h\hand one beet salad.
\h\h- Heard. - Yes, Chef!
\h\h- How long do you need on apps?
- Five minutes all day on apps. - OK, heard.
- What’s the next entrée pick?
- Don’t worry about it. \h\hI’ma let you know.
- [LAUGHS] Thank you.
\h\h\h\h\h- OK. - She’s bossy.
I love it.
\h\h- Sommer feels a little frantic to me on the pass,
not quite as organized \h\h\hand streamlined.
\hHer tone comes off a little aggressive.
Chef, was that last app called
\h\h\htwo risos or one? - I got you right now.
narrator: While Sommer \his helping guide Alex
with the appetizer order--
- Two risotto-- \h\h\h- Heard.
\h- --two scallop, one beet salad, OK?
- Heard.
\hnarrator: --she doesn’t realize she’s just failed
Chef Ramsay’s first test.
- Appetizer, six covers.
- Six covers. - Six covers.
\hSo he’s forgotten one appetizer, one entrée.
Get Marino in here.
\h\h\h\h\h\h\h\h\h\h- OK. - You need to spot that.
- It’s my fault for not catching that.
And I’m never going to let that mistake happen again.
- Walking carbonara, \hwalking carbonara.
\h\h\h\h\h- Behind you. Walking scallops, Alex.
Alex, walking scallops.
- Let’s go, John, please. \h\h\h\h\h\h- Yes, Chef.
- Where are the two risotto at?
- 30 seconds.
- Your carbonara already went up.
\h\h\h\h\h- I know. As 30 seconds, we--
I had a butter issue.
- Heard.
Can you just send this? \h\h\h\h\h\h\h\h- Yep.
And whenever you come back, \hwe’ll have the risottos.
Come on, we set the apps. \h\h\h\h\h\h- 30 seconds.
- How long do you need? \h\h\h\h\h- 30 seconds.
\h- Come on. - I got you.
- Are you not listening, \h\hor is it my approach?
I need appetizers, Alex.
- Oh my God. \h- Come on.
[DRAMATIC MUSIC]
\hnarrator: It’s over an hour into dinner service,
and the Black jacket chefs are taking turns running the pass.
- Where are the two risotto at?
- 30 seconds.
narrator: And Sommer \h\h\his frustrated--
- Come on, we sent the apps.
narrator: --by Alex, who \his behind on risottos.
- Come on, please, Alex.
- Pushing.
- I need appetizers, Alex.
- Oh my God. \h- Come on.
- Yo.
Here you are. - Thank you.
- Hey, Alex. - Yes, Chef.
\h- Don’t look so confused. We’re about 90 seconds off.
- Yes, Chef.
\h\hnarrator: Alex’s risottos finally make
their way to excited diners.
- All right, where \h\hare my entrées?
- Walking now. \h\h\h- Heard.
- Walking now. - Lamb, please.
- Walking halibut, \hright behind you.
\h\h\h\h\h\h\hnarrator: For Sommer’s next test,
\hChef Ramsay has replaced the halibut with Chilean sea bass.
- OK, put the ol’ halibut on.
- This is cod.
\h- Come here. Say that again.
- This is not halibut. \h\h\h\h\hThis is cod.
- Look at me. \hWell done.
Chilean sea bass.
\h\h\h\h\h\h\h\h\h- OK. - Well done. Well done.
No, I’m not laugh-- hey, hey, I’m not--
- All right.
- I’m not [BLEEP] around. \h\h\h\h\h\h\h\h\h\h- OK.
- Look at me.
Well caught.
- At this point, it’s good. \h\h\h\h\hI’m feeling good.
I’m catching mistakes.
You have to be on everything.
Like, it’s no room for failure.
\h\h\h\h\h\h\h\hnarrator: For Sommer’s final test,
\hChef Christina has served arugula instead of spinach.
- And stop.
Garnish, what is that?
\h\h\h- Carrot purée, carrots, and spinach.
- Taste that spinach.
\h\h\h\h\h\hThat’s arugula. - That’s not spinach, yeah.
[BLEEP] That is not spinach.
- You’ve got to be vigilant. \h\h\h\h\h\h\h\h- Yeah, Chef.
- Spinach, arugula-- two different things.
\h\h\h\h\h\h\h\h\hCome on. Come on, come on, come on.
Jump back on apps, please.
- I knew that it looked weird.
It was bright green.
Spinach is dark green.
\hAny little thing that I messed up on
might be sending me home.
- Alex, on the hotplate please.
We’ll go now.
Two risotto, one carbonara, \h\h\h\h\hone scallop now.
\h\h\h\h\h\h\h\hYes? - Got it, yes, Chef.
- Let’s go. - How long?
- 25 seconds on my scallops. \h\h\h\h\h\h\h\h- 1 and 1/2.
\h\h\h\h- 1 and 1/2. - 90 seconds, heard.
90 seconds.
It’s a big deal, getting \h\h\h\hto run that pass,
\h\hgetting to work right next to Chef.
It’s a lot of responsibility.
I’m not taking it lightly.
\hnarrator: Alex’s first attention-to-detail test
is around the corner.
- That’s for your salmon \h\h\hsalad right there.
- Thank you.
- Yes, Chef.
narrator: A carbonara with fava beans instead of peas
is waiting for him \h\h\hat the pass.
- No, these are too loose. \h\h\h\h\hThat’s too loose.
\hAnd there’s fava beans in there instead of peas.
- Look at me. \hLook at me.
Well spotted. Well spotted.
narrator: Now that Alex has caught his first sabotage--
- All right, walking.
\h\h\h\h\h\h\h\hnarrator: --and Sommer has brought
up the right carbonara--
- I’ve got them. \hI’ve got them.
- Oh, sorry, Chef. - Careful, careful.
\hnarrator: --Chef Ramsay is bringing up Alex’s next test.
- Let’s go. \h- Sommer.
\h\h\h\h\h\h\h\h\h- Yes. - It’s a dash more salt.
narrator: Replacing Dafne’s \h\h\h\h\h\h\h\h\hscallops
with halibut disks.
- Plate the scallops.
- Those are obliterated.
Hell [BLEEP] no.
\h\h\h\hThat’s not even scallops, it’s halibut.
- It’s halibut. \hWell spotted.
Concentrate. - Yes, Chef.
- You miss nothing.
- My scallops were perfectly \h\hcooked disks of halibut.
That was sneaky.
- Go John.
That’s it.
- [SIMULATED FRENCH ACCENT] \h\h\h\h\h\h\h\h\hSabotage.
We’re going to go two \hsalmon, two strip,
two Wellings, and one lamb. \h\h\h\h\h\h\h\h\h- Heard.
\h\h\h\h\h- Yes, Chef. - It’s critical to run
the pass with perfection.
You are the last line of defense.
She’s going to drop them-- \h\h\h\h\h\h\h\h\h\h- Yes.
- --and you’re about \h\htwo minutes out.
- Yes, drop scallops, OK? \h\h\h\h\h\h\h\h\h- Good?
\h\h\hIf anything’s wrong, if anything’s off, it’s on you.
\hnarrator: For Alex’s next test, Chef Ramsay
is switching the rack of lamb \h\h\hwith a rack of venison.
- And slice the lamb and finish the Welly.
Let’s go.
Gently, nice and \hgently now, OK?
[DRAMATIC MUSIC]
And stop for two seconds. \h\h\hLook at that lamb.
- It’s a little under. \h\h\h\h\h\h\h\h\h- No.
\hIt’s not lamb. - It’s not lamb?
- It’s venison. - Holy [BLEEP].
I knew it was wrong. I knew it was wrong.
\h\h- Let’s go. - Trust no one.
Doublecheck everything.
And that’s what you have to do while you’re running the pass.
\h\h\h\h- Good job. - Thank you, Chef.
- Let’s go.
- I felt at home at the pass.
Like, I-- I miss that.
\h\hThat’s-- oh, God, it felt like being in my restaurant.
Heard.
Think I caught most of them.
But that damn lamb rack \h\hplate messed me up.
- Plating up there \his no joke, man.
It’s intense.
- Here I go next. \h\h\h\h- Dafne.
Two carbonara, one risotto, \h\h\h\h\hone scallop, yes?
- Yes, Chef. \h- How long?
\h- You guys, how long on two carbonara, one--
\h\h\h\h\h- Four minutes. - --risotto, one scallop.
Thank you.
Oh, this is intense.
Like, there’s so many things \h\h\hI know that can happen.
\hBut I got this, Chef. I will make you proud.
- [Marino, indistinct] \h\h\h\h\h- Hi, Marino.
- I have a four top \h\h\hfor you, OK?
- Thank you, Chef. \h- You’re welcome.
narrator: Unbeknown to \hDafne, she is holding
in her hand her first test.
Marino has written \hthe wrong number
of entrées on the ticket.
\h\h\h\hFour covers, two scallops, two carbonara.
\h\h- Heard. - Yes, Chef.
- Entrees, two salmon, \h\h\h\h\hone New York.
\h\h\hHeard? - Yes, Chef.
- All right, stop. \h\h\h\hLook at me.
\h\h\h\h\h\h- Yes, Chef. - Four covers, table 50.
Read the entrées to me.
- Two salmon, one New York.
- How many dropped? \h\h- Sorry, Chef?
- Has the penny dropped? \h\h\h\h\h\h\h- No, Chef.
- Read the entrées. \h\h\h\h\h\h\h- OK.
- Two salmon and one New York \hstrip is how many entrées?
\h\h\h\h- Three. Oh, [BLEEP], OK.
Marino screwing me already.
- Hey, I’m not laughing. \h\h\h\h\h- Sorry, Chef.
- I am not laughing. \h\h\h\h- Yes, Chef.
Marino, please get \hyour stuff right.
\hI need one more entrée for this.
- Gotcha. No problem.
- Now I’m awake, Chef.
I got my first little sabotage
and no more mistakes \h\h\h\hhere on out.
- After these appetizers, \h\hFire two Wellington,
one salmon, one halibut. \h\h\h\h\h\h- Yes, Chef.
- They should give that to you in six minutes.
- Yes, Chef. \h- Let’s go.
No. And let them know. \h\h\h\h- One risotto.
- Oh, there’s a table. \h\h\h\h\h\h\hCome on!
- Yes, Chef.
\h\h\h\h\h\h- Hot, hot. - Everyone, listen up.
Entrées fired, one halibut, one salmon, and two Wellington.
\h\h\h\h\h\hHow long? - Five minutes, Chef.
- Thank you so much.
- Yes, Chef, five minutes.
I feel like Dafne gives off \h\h\h\h\h\hnervous energy.
\h\hBeing a leader, some people are born with it,
and some people aren’t.
- You guys, how long on two scallop and two carbonara?
\h\h\h\h\h- So we’re sending entrées first? Is that right?
\h- Wait, how long do you need on entrées?
- No, no, no, you call it.
\h\h\h- No, I need the two scallops and two carbonara.
- Two minutes on entrées. \h\h\h\h\h- Two minutes.
- OK, we’re sending apps first? - Sommer, stop.
- We’re sending apps first?
- Stop talking over me.
[DRAMATIC MUSIC]
narrator: It’s 90 minutes \h\hinto dinner service,
and Dafne is the last chef to run the pass.
- You guys, how long on two scallop and two carbonara?
- So we’re sending \h\hentreés first?
narrator: But Sommer is still \htrying to lead the kitchen.
\h\h\h- No, I need the two scallops and two carbonara.
- Two minutes on entrées. \h\h\h\h\h- Two minutes.
- OK, we’re sending apps first? - Sommer, stop.
- We’re sending apps first?
- Stop talking over me.
- OK, sorry.
\h- OK, let’s go on entrées first.
Then we’ll go on appetizers. \h\h\h\h\h\h\h\h\h\h\hHeard?
\h\h- Heard. - Yes, Chef.
- Sommer’s talking over Dafne.
Coming out hot, hot, hot. I just think that’s rude.
We didn’t do that to her.
But as soon as Dafne got up there, she did it to Dafne.
\h- Garnish on first, just in the middle--
\h\h\h\h\h\h\h\h- Yes, Chef. - --on the potatoes, gently.
\h\h\h\h\h\h\hnarrator: For Dafne’s next test,
Chef Ramsay has switched out \hthe salmon for Arctic char.
- Let me try this.
- Let’s go.
Let’s go, let’s go, let’s go. \h\h\h- Is this Arctic char?
Arctic char, Chef?
It looks like it.
- Well spotted.
Send the Wellington.
- Here you go.
It’s just something inside \h\hof me where I was like,
Arctic char.
I literally need to have my vision on.
I have to have goggles on and just be like bzzzz...
checking everything.
\h\h\hAll right, you guys, entrées fired.
\h\hOne lamb and two Wellington, how long?
\h\h\h\h- I’ll give you entrées in one minute.
\h\h\h\h\h\h- Thank you. I’m going with the flow.
I feel confident. My voice is out.
I’m doing a great job.
- Voice was there. \h\h\h- Yes, Chef.
- OK, back in the kitchen, please.
\h\h\h\h\h\h\h\h- Yes, Chef. - Wipe down first. Thank you.
Let’s finish strong, group. \h\h\h\h\h\h\h- Yes, Chef.
\h- Good job. - Thank you.
narrator: Now that each chef has run the pass,
the final four are working \h\h\htogether to complete
a successful service.
- Ooh, I like that.
Delicious, delicious.
- All right, line up guys. \h\h\hI want a quick chat.
\h\h- Yes, Chef. - Quickly, quick.
There’s an insight to what \hwe do on a nightly basis.
Not easy, is it? \h\h\h- No, Chef.
- I pushed you to the limits. \h\h\h\h\h\h\h\h\hWell done.
- Thank you, Chef.
\h\h\h\h- Now, tonight, I need the four of you
to come to a consensus \h\h\hon the one person
that should not continue \h\h\hin Hell’s Kitchen.
Is that clear? \h- Yes, Chef.
- Get out of here. \h\h\h- Yes, Chef.
- That was crazy.
Good job tonight. Good job tonight.
\h\h\h\h\h\h- Good job. - Good job, everybody.
- Everybody did such \ha great job today,
\hand that’s why this is one of the hardest decisions to make.
\h\h\h\h\hBut it’s very important, as leaders,
to make tough decisions.
\hSo I’m, like, torn between two people, and it’s you two.
For you, I feel like your voice can be way more insertive.
- Your voice needs to \hbe a little louder.
\h\h\h\h\h\h\h\hObviously-- - But that’s just who I am
in the kitchen.
- Sommer, I thought you were \ha little frantic at times.
\hYou can be assertive but maybe word it differently.
♪ ♪
- The only thing I didn’t \hlike about your service
was if we asked you what \hwas going to be fired,
you were kind of like, \hI’ll give them to you
\h\hwhen I give them to you, and I don’t like that at all.
What’s the next entrée pick?
- Don’t worry about it. \hI’ma to let you know.
- [LAUGHS]
- I didn’t mean to come off, like, aggressive.
I have to focus on \happetizers first.
\h\h\hAnd whenever I fire the entrées, I will let you know.
- It felt a little dismissive.
\h\hLike, I’ll tell you when I’m ready.
- They can’t handle my voice.
\h\hMaybe it’s just too much for them.
\h\h\h\hBut whenever you’re working in a busy kitchen,
you have to assert yourself.
Dafne, I was going \hto vote for you.
\hPast nights when you worked garnish,
I’ve seen you overwhelmed,
\h\hand I just feel like whenever too many things
are thrown your way, \h\h\hyou don’t know
how to handle that situation.
\h\h\h- If that’s all she has as an excuse
is that I get flustered--
of course, I could be louder.
And I did that tonight.
- No matter what \hwe decide here,
\hit’s ultimately still up to him.
- [SIGH]
[SUSPENSEFUL MUSIC]
- What an amazing journey.
[EPIC MUSIC PLAYING]
[LAUGHTER] \h\h- Gosh.
- Only three of you will be continuing
to the final challenge.
\h\h\h\h\hAlejandro, tell me why you think
you deserve a spot in the final challenge, please.
\h\h- Chef, I feel like I am an awesome leader in the kitchen.
My voice can be heard.
I know I have a great palate.
\hI know I can be as creative as possible.
And I know that I can succeed as the chef in Atlantic City.
- Dafne.
\h- Chef, I’ve proven to you that my creativity is there.
\h\hI always think outside of the box.
As a leader in the kitchen, \h\h\hpeople would want to
work for me, and we would always put out good food
\h\h\hbecause of the vibe in the kitchen, and just,
you know, just good morale.
- Alex.
- Chef, I believe \hI’m incredibly
persistent and driven.
\hI feel like I have been very consistent
\h\hthroughout this entire competition.
I believe that most of \hthe other competitors
look to me as a leader.
\hI’m not going to be outworked by anyone.
And it would be an honor and a pleasure to be there with you.
- Sommer.
- Chef, I have so much drive,
so much passion, \hso much talent.
And I have that natural voice.
I’ve been on an uphill battle from the moment
that I stepped in this kitchen.
\hAnd every single step of the way, I’ve bounced back,
\hand I’ve grown every single day.
I know that I can succeed,
and I do everything in my power to make it happen.
- Personally, I’m mad \hat all four of you
because you’ve made this so difficult.
[DRAMATIC MUSIC]
The first chef advancing \hto the final three is--
[SUSPENSEFUL MUSIC]
Congratulations, Alejandro.
\h\h\h\h\h\hYoung man, you were great tonight.
- Thank you, Chef.
\h\h- Consistent, assertive, focused, but a strong leader.
The next chef advancing to the final three is--
[DRAMATIC MUSIC]
Congratulations...
\h\h\h\hAlex. - Oh my God.
[APPLAUSE]
- Young man, you are strong.
\h\h\h- Thank you, Chef. - You commanded respect.
\hBecause you ran that kitchen like
\h\hyou were running your own restaurant.
- It felt like home.
- Dafne, Sommer.
There is only one more spot.
One of you will be joining \h\h\h\hAlejandro and Alex.
\h\h\h\hThe final chef advancing tonight is--
[DRAMATIC MUSIC]
Congratulations--
- Dafne, Sommer, there is only one more spot.
\h\h\h\hThe final chef advancing tonight is--
[SUSPENSEFUL MUSIC]
Congratulations--
Dafne.
- Oh my God.
\h\h\h\h- Young lady, your attention to detail tonight
was one of the best \h\hI’ve ever seen.
You stayed composed.
\h\h\h\hYou were calm and you were strong.
And more importantly, \h\hyou had a voice.
Sommer, come over.
First of all, young lady, \h\hthe promise you have,
going forward, is incredible.
The growth you’ve shown \h\hsince the beginning
\hof this competition has been remarkable.
\h\h\h\h\hYou, young lady, are the definition of VIP.
- Thank you, Chef.
- [LAUGHS]
\h\h- And I’m going to be in New York.
You’re going to be in New York.
My door is open.
- Thank you.
- Promise me you’ll continue. \h\h\h\h\h\h- Oh, definitely.
\h\hI’m never going to give up. This is something I want to do.
And this is just one \hstep on my journey.
- I’d like you to keep \hthis amazing jacket.
Let it be a reminder of all \hthe hard work and success
\h\hyou’ve had here in Hell’s Kitchen.
- Thank you.
- Good luck, girl. \h\h- Bye, Sommer.
- Bye guys, good luck. \h\h\h\h- Bye, Sommer.
\h\h\h\h\h- Having the opportunity of winning
swept from under my feet, \h\h\h\hit overwhelms me.
But I’m very happy \h\hof the progress
that I made throughout \h\h\hmy journey here.
Everything is VIP.
\h\h\h- Everything?
- Everything. - Everything?
- Everything. \h\h\h- Damn.
- It’s not VIP.
\h\h\hIt feels like general admission.
\h\h\h- And I have to prove that I deserve to be here.
- Point goes to Sommer. \h\h\hCongratulations.
- Thank you, Chef. - Let’s go, Sommer.
\h\h- Woo. [APPLAUSE]
\h- Good job. - Thank you.
- You’re welcome, VIP.
\h\h\h\h- You did great. You did [BLEEP] awesome.
\h\h\h- There were so many moments of joy.
Aaaah!
- You know what I’m saying? \h\h\h\h\h\h\h\h- [LAUGHS]
[JOYFUL YELL]
Come on.
[LAUGHTER]
There were so many moments of stress.
- Come here!
It’s [BLEEP] red inside.
\h- If you’re pissed off-- - Don’t be turned up on me.
\h\h\h\h- That’s your fault. You make yourself unlikable,
\hand that’s what it is, all right?
\h\h\h\h\h- OK. - You’re done.
- There were moments \h\h\h\h\hof sadness.
\hLike, I know what I’m [BLEEP] doing.
But I never give up on myself,
\hand I definitely showed Chef that I’m resilient.
- Sommer, beautifully cooked. \h\h\h\h\h\h\h\h- Yes, Chef.
- Well done. \h\hGood job.
- Thank you.
\h\h- The best leader in the Red Team was Sommer.
- Thank you, Chef.
- The first chef receiving their black jacket, Sommer.
[APPLAUSE]
- Oh.
[LAUGHTER]
\h\h\h- Walking in here, Chef said I wasn’t a VIP.
\hBut leaving here, he said I’m the definition of VIP,
which means everything to me.
\h- Celebrate this very special moment
because you’ve earned it. \h\h\h\hCongratulations.
- Thank you, Chef. \h\h\h- Well done.
- Thank you, Chef. - Thank you, Chef.
- What are you waiting \h\hfor, an ice cream?
\h\h\h\h\h\h\hCome on. - That would be great.
\h- Holy moly! I am top three.
\h\h\hGod, if my parents were here, they would be so proud.
And to all my Latinos out there, your girl made it.
- Top three, oh my God, \hI cannot believe it.
I cannot believe it.
My wife and my son would be so proud.
You know, hopefully they’re \h\h\hhere for the finale.
[TRIUMPHANT YELLING]
- Feels so good.
Not only do I get to wear this, but now I’m in the top three.
\hIt’s just me, Dafne, and Alejandro fighting it out.
May the best chef win.
- Oh my God. \h\h\h\h- Oh.
- Oh God.
- There’s no doubt in my mind
\h\hthat Sommer is going to do great things in this industry.
She’s definitely VIP \h\h\h\h\hin my book.
narrator: Next time \h\hon the two-hour
finale of "Hell’s Kitchen"--
- Our final three \hamazing chefs.
[APPLAUSE AND CHEERING]
- I got this, no problem.
Let’s go!
- Former teammates, \h\h\hwelcome back.
- This is wild.
\h\h\h- I feel like I’m about to vomit.
narrator: In their \hfinal challenge--
- Pull it, cut it, taste it.
Two of us is going forward \h\h\h\h\h\hto the finale,
\hand one of us is going home.
\h\hnarrator: --the chefs pull out all the stops--
- This is a freaking \h\h\hintense battle.
\h\hnarrator: --for the most discerning palates
in the culinary world. \h\h- This takes guts.
But I would like to see just a little bit more
of that prawn come through.
\h\h- The seasoning on this side is so great.
And then, when you get to \hthis side of the plate,
you lose a little bit.
\h\h\h- This steak’s cooked immaculately.
The only thing that let you down is your purée.
narrator: Find out who \hcan handle the heat.
\h\h\h\h- Running out of time. You’ve got to get these cooked.
- There’s zero room for error.
- Difficult decision.
narrator: And later, whose door will open?
\h\h\h\h\h\h\h- Please, step up to your doors.
narrator: Someone’s life-- \h\h\h\h\h\h\h\h\h\h- One.
\h\h\h\h\h\h\hnarrator: --is about to change--
\h\h\h\h\h\h\h\h\h- Two. - On the season finale--
\h- Three. [CHEERING]
\h\h\h\h\h\h\hnarrator: --of "Hell’s Kitchen."