1 00:00:01,330 --> 00:00:03,660 {\an7}narrator: Previously on "Hell’s Kitchen," 2 00:00:03,660 --> 00:00:07,462 {\an7}\h\h\hthe final four strutted their stuff on the red carpet 3 00:00:07,462 --> 00:00:08,660 {\an7}for "Entertainment Weekly." 4 00:00:08,660 --> 00:00:09,495 {\an7}- Mm, mm, mm, mm. 5 00:00:09,495 --> 00:00:13,033 {\an7}In a challenge that tested the \hchefs’ presentation skills-- 6 00:00:13,033 --> 00:00:15,000 {\an7}- One great photo \hcan really put 7 00:00:15,000 --> 00:00:16,165 {\an7}your restaurant on the map. 8 00:00:16,165 --> 00:00:18,066 {\an7}\hnarrator: --each of them made headlines. 9 00:00:18,066 --> 00:00:19,693 {\an7}- That’s a little bite of heaven right there. 10 00:00:19,693 --> 00:00:20,528 {\an7}- I appreciate that. 11 00:00:20,528 --> 00:00:22,066 {\an7}\h- Your sauce on the bottom is incredible. 12 00:00:22,066 --> 00:00:24,000 {\an7}\h\h\h\h- Thank you, Chef. - Fish is cooked beautiful. 13 00:00:24,000 --> 00:00:24,759 {\an7}- Thank you, Chef. 14 00:00:24,759 --> 00:00:26,099 {\an7}\hnarrator: But it was Dafne’s dish-- 15 00:00:26,099 --> 00:00:26,924 {\an7}- This is doing things. 16 00:00:26,924 --> 00:00:28,165 {\an7}\h\hnarrator: --that stole the spotlight. 17 00:00:28,165 --> 00:00:30,462 {\an7}\h- Congratulations. - Thank you so much. 18 00:00:30,462 --> 00:00:32,561 {\an7}narrator: In dinner service, the chefs 19 00:00:32,561 --> 00:00:34,429 {\an7}took turns running the pass. 20 00:00:34,429 --> 00:00:35,693 {\an7}\h\h\h\h\h\h\h\h- Sommer, on the hot plate, please. 21 00:00:35,693 --> 00:00:38,264 {\an7}\h\hnarrator: They each faced an assortment of sabotages-- 22 00:00:38,264 --> 00:00:40,231 {\an7}- This is not halibut. \h\h\h\h\hThis is cod. 23 00:00:40,231 --> 00:00:41,297 {\an7}- --courtesy of Chef Ramsay. 24 00:00:41,297 --> 00:00:43,330 {\an7}- [french accent] Sabotage. \hnarrator: --with Sommer-- 25 00:00:43,330 --> 00:00:44,759 {\an7}\h\h- Well caught. narrator: --Dafne-- 26 00:00:44,759 --> 00:00:46,330 {\an7}- Is this Arctic shark? \h\hnarrator: --Alex-- 27 00:00:46,330 --> 00:00:48,033 {\an7}- There’s fava beans in there instead of peas. 28 00:00:48,033 --> 00:00:50,594 {\an7}narrator: --and Alejandro. \h\h\h- Hey, this is orzo. 29 00:00:50,594 --> 00:00:51,594 {\an7}This is [bleep] up, guys. 30 00:00:51,594 --> 00:00:53,165 {\an7}- Each excelling. \h- Well-spotted. 31 00:00:53,165 --> 00:00:53,759 {\an7}Let’s go. 32 00:00:53,759 --> 00:00:55,099 {\an7}narrator: At elimination-- \h\h\h\h\h\h\h\h\h- [sighs] 33 00:00:55,099 --> 00:00:56,726 {\an7}- You made this so difficult. 34 00:00:56,726 --> 00:00:57,924 {\an7}narrator: --Chef Ramsay \h\h\h\h\h\h\h\hchose-- 35 00:00:57,924 --> 00:01:00,495 {\an7}\h\h\h\h\h\h\h\h\h\h- Sommer. narrator: --ending her dream 36 00:01:00,495 --> 00:01:02,264 {\an7}of becoming his next \h\h\h\h\hhead chef. 37 00:01:02,264 --> 00:01:03,594 {\an7}\h\h- I’m going to pass out, this is-- 38 00:01:03,594 --> 00:01:04,528 {\an7}- Should we do this? 39 00:01:04,528 --> 00:01:06,231 {\an7}\h\h\hnarrator: Tonight on "Hell’s Kitchen"... 40 00:01:06,231 --> 00:01:08,264 {\an7}\h- I feel like I’m going to get married right now. 41 00:01:08,264 --> 00:01:11,165 {\an7}\h\h\h\h\hnarrator: --see who survives the final gauntlet. 42 00:01:11,165 --> 00:01:13,165 {\an7}- Ale, Ale, Ale, Ale, Ale. 43 00:01:13,165 --> 00:01:14,330 {\an7}\h\h\h\h\h\h\hnarrator: Will it be Alejandro-- 44 00:01:14,330 --> 00:01:16,099 {\an7}\h- I’m going to pull it, cut it, taste it, and see 45 00:01:16,099 --> 00:01:17,462 {\an7}where the flavor is on it. 46 00:01:17,462 --> 00:01:19,363 {\an7}\hnarrator: --the family man from small town Ohio 47 00:01:19,363 --> 00:01:21,297 {\an7}and executive chef \h\h\hwith a flair 48 00:01:21,297 --> 00:01:22,528 {\an7}for Middle Eastern cuisine? 49 00:01:22,528 --> 00:01:23,363 {\an7}- Go big or go home. 50 00:01:23,363 --> 00:01:25,165 {\an7}narrator: Or Daphne, \h\h\hthe 29-year-old 51 00:01:25,165 --> 00:01:28,759 {\an7}from the City of Angels, an executive sous chef who is 52 00:01:28,759 --> 00:01:30,726 {\an7}a master at Italian cuisine. 53 00:01:30,726 --> 00:01:31,495 {\an7}- It’s delicious. 54 00:01:31,495 --> 00:01:34,726 {\an7}\h\hThis is a rustic yet elegant puttanesca dish. 55 00:01:34,726 --> 00:01:35,759 {\an7}Nothing’s going to stop me. 56 00:01:35,759 --> 00:01:38,066 {\an7}narrator: Or Alex, the former restaurant owner 57 00:01:38,066 --> 00:01:40,462 {\an7}\h\hfrom Tennessee who takes Southern cuisine 58 00:01:40,462 --> 00:01:42,066 {\an7}to a whole new level. 59 00:01:42,066 --> 00:01:42,759 {\an7}- Let’s try this. 60 00:01:42,759 --> 00:01:44,132 {\an7}\h\h\hI’m going to add a little bit of buttermilk. 61 00:01:44,132 --> 00:01:46,033 {\an7}narrator: Watch as \hthe final three-- 62 00:01:46,033 --> 00:01:47,099 {\an7}- It’s way lighter for sure. 63 00:01:47,099 --> 00:01:50,099 {\an7}narrator: --put their heart \hand soul on every plate-- 64 00:01:50,099 --> 00:01:51,561 {\an7}- There’s zero room for error. 65 00:01:51,561 --> 00:01:54,033 {\an7}- We have five incredible judges, Stephanie Izard. 66 00:01:54,033 --> 00:01:57,066 {\an7}\h\h\hnarrator: --to not only please these culinary icons-- 67 00:01:57,066 --> 00:01:59,495 {\an7}\h\h\h- Visually stunning. - I mean, this takes guts. 68 00:01:59,495 --> 00:02:01,231 {\an7}- It is sexy. 69 00:02:01,231 --> 00:02:02,627 {\an7}\h\h\h- This steak’s cooked immaculately. 70 00:02:02,627 --> 00:02:05,627 {\an7}narrator: --but also prove \hthey’re ready to become-- 71 00:02:05,627 --> 00:02:07,033 {\an7}- My head chef at \h\hthe brand-new 72 00:02:07,033 --> 00:02:09,924 {\an7}Hell’s Kitchen Caesar \h\h\hAtlantic City. 73 00:02:09,924 --> 00:02:11,066 {\an7}Step up to your door. 74 00:02:11,066 --> 00:02:12,924 {\an7}narrator: Only one \h\hdoor will open. 75 00:02:12,924 --> 00:02:13,924 {\an7}- On the count of three-- 76 00:02:13,924 --> 00:02:16,198 {\an7}narrator: Whose life will change forever? 77 00:02:16,198 --> 00:02:18,462 {\an7}\h\h\h\h\h\h- One. narrator: Tonight-- 78 00:02:18,462 --> 00:02:19,231 {\an7}- Two. 79 00:02:19,231 --> 00:02:20,858 {\an7}\h\h\h\h\h\h\h\hnarrator: --watch the final three-- 80 00:02:20,858 --> 00:02:21,858 {\an7}- Three... 81 00:02:21,858 --> 00:02:23,363 {\an7}\h\h\h\h\h\h\hnarrator: --on "Hell’s Kitchen." 82 00:02:23,363 --> 00:02:24,825 {\an7}[cheers and applause] 83 00:02:24,825 --> 00:02:27,396 {\an7}♪ ♪ 84 00:02:27,396 --> 00:02:29,528 {\an7}\h- All three of you, head into the dorms. 85 00:02:29,528 --> 00:02:30,528 {\an7}\h\h\h\hWell done. - Thank you, Chef. 86 00:02:30,528 --> 00:02:32,825 {\an7}- Thank you, Chef. - Thank you, Chef. 87 00:02:32,825 --> 00:02:34,891 {\an7}[laughing] 88 00:02:34,891 --> 00:02:37,660 {\an7}[squealing] 89 00:02:41,165 --> 00:02:43,693 {\an7}- Uh, hell, Yeah. 90 00:02:43,693 --> 00:02:45,561 {\an7}- Hey. 91 00:02:45,561 --> 00:02:47,198 {\an7}- What is it? Oh! 92 00:02:47,198 --> 00:02:49,528 {\an7}- Good champagne. \h\h\h\h- Ohh... 93 00:02:49,528 --> 00:02:51,825 {\an7}- I can’t unpack all the emotions so fast. 94 00:02:51,825 --> 00:02:53,429 {\an7}There’s so much to process. 95 00:02:53,429 --> 00:02:57,099 {\an7}I know that my family is \hincredibly proud of me. 96 00:02:57,099 --> 00:02:58,099 {\an7}It’s all for them. 97 00:02:58,099 --> 00:03:00,858 {\an7}- My family’s going \h\hto be so proud. 98 00:03:00,858 --> 00:03:02,297 {\an7}- This is so surreal. 99 00:03:02,297 --> 00:03:04,561 {\an7}It’s been a long journey \h\h\h\h\hto this moment 100 00:03:04,561 --> 00:03:06,957 {\an7}\hthat makes me tear up and get emotional 101 00:03:06,957 --> 00:03:10,099 {\an7}\h\hbecause I’m super, super proud of myself. 102 00:03:10,099 --> 00:03:11,792 {\an7}- Oh, my God. 103 00:03:11,792 --> 00:03:16,891 {\an7}I had to beat 15 people to be where I’m at right now. 104 00:03:16,891 --> 00:03:18,627 {\an7}I am the last girl standing. 105 00:03:18,627 --> 00:03:21,495 {\an7}Gracias dios mio for \h\hthis opportunity. 106 00:03:21,495 --> 00:03:22,363 {\an7}I love you. 107 00:03:22,363 --> 00:03:24,891 {\an7}All I have to do is beat two boys. 108 00:03:24,891 --> 00:03:26,033 {\an7}I’m so close. 109 00:03:26,033 --> 00:03:28,924 {\an7}I wouldn’t ask for better \h\hmen to go against me. 110 00:03:28,924 --> 00:03:32,264 {\an7}\h\h\h- It’s me, Dafne, and Alejandro fighting it out. 111 00:03:32,264 --> 00:03:33,561 {\an7}May the best chef win. 112 00:03:33,561 --> 00:03:35,792 {\an7}- Cheers. - Cheers. 113 00:03:35,792 --> 00:03:37,726 {\an7}[metallic scraping] 114 00:03:37,726 --> 00:03:40,891 {\an7}[dramatic music] 115 00:03:40,891 --> 00:03:42,924 {\an7}♪ ♪ 116 00:03:42,924 --> 00:03:44,363 {\an7}[phone rings] 117 00:03:44,363 --> 00:03:46,297 {\an7}\h\h- This is Alex. - Alex, it’s Chef. 118 00:03:46,297 --> 00:03:48,066 {\an7}\h\hI need a quick chat with all three of you. 119 00:03:48,066 --> 00:03:49,924 {\an7}Please, meet me in \hthe dining room. 120 00:03:49,924 --> 00:03:52,363 {\an7}- Absolutely, we’re on the way. 121 00:03:52,363 --> 00:03:54,066 {\an7}- Chef. 122 00:03:57,957 --> 00:03:59,495 {\an7}- Let’s go. 123 00:03:59,495 --> 00:04:00,858 {\an7}Line up, please, all three of you. 124 00:04:00,858 --> 00:04:02,792 {\an7}- Yes, Chef. - Thank you. 125 00:04:04,462 --> 00:04:06,132 {\an7}Right, listen carefully. 126 00:04:06,132 --> 00:04:09,792 {\an7}For your final challenge, \h\h\h\hall three of you 127 00:04:09,792 --> 00:04:11,330 {\an7}will need to design a menu. 128 00:04:11,330 --> 00:04:16,099 {\an7}\h\hNow, to help start planning those dishes, 129 00:04:16,099 --> 00:04:18,099 {\an7}\h\hI have menu books for all three of you. 130 00:04:18,099 --> 00:04:20,759 {\an7}- Creating my own menu \hfor Hell’s Kitchen-- 131 00:04:20,759 --> 00:04:22,561 {\an7}this is a dream. 132 00:04:22,561 --> 00:04:23,528 {\an7}Here we go. 133 00:04:23,528 --> 00:04:28,561 {\an7}- Each of you will be assigned a sous chef. 134 00:04:28,561 --> 00:04:29,726 {\an7}There are three of you. 135 00:04:29,726 --> 00:04:32,330 {\an7}So I’ve called in an \hextraordinary chef, 136 00:04:32,330 --> 00:04:36,495 {\an7}one of my dear friends, Chef Jonathon Scallion. 137 00:04:36,495 --> 00:04:40,396 {\an7}He finished third in season 11. 138 00:04:40,396 --> 00:04:44,825 {\an7}You’re going to walk out of here as my lone, shiny star 139 00:04:44,825 --> 00:04:47,033 {\an7}from that Blue Kitchen. 140 00:04:47,033 --> 00:04:48,264 {\an7}Do me a favor. 141 00:04:48,264 --> 00:04:49,594 {\an7}Stay in touch. 142 00:04:49,594 --> 00:04:50,198 {\an7}- I will. 143 00:04:50,198 --> 00:04:52,165 {\an7}\h\h- Because there’s always something around the corner. 144 00:04:52,165 --> 00:04:54,693 {\an7}He went on to become \h\han executive chef 145 00:04:54,693 --> 00:04:55,561 {\an7}of my corporate team. 146 00:04:55,561 --> 00:04:57,264 {\an7}- It just goes to show you that whether you’re 147 00:04:57,264 --> 00:04:59,594 {\an7}\h\hthe winner or third place, I feel like you 148 00:04:59,594 --> 00:05:01,198 {\an7}can make a career out of this. 149 00:05:01,198 --> 00:05:03,957 {\an7}\h- Now I want you to open your menu books. 150 00:05:03,957 --> 00:05:09,132 {\an7}Inside that menu is an envelope containing the location 151 00:05:09,132 --> 00:05:11,396 {\an7}of your sous chef. 152 00:05:12,462 --> 00:05:13,693 {\an7}Dafne, you’re off where? 153 00:05:13,693 --> 00:05:15,726 {\an7}- Your office, Chef. \h\h\h\h- Alejandro? 154 00:05:15,726 --> 00:05:17,264 {\an7}- Patio. \h- Alex? 155 00:05:17,264 --> 00:05:19,297 {\an7}\h\h- Dorm kitchen. - Get out of here. 156 00:05:19,297 --> 00:05:21,066 {\an7}\h\h\h- Thank you. - Thank you, Chef. 157 00:05:21,066 --> 00:05:21,858 {\an7}- Thanks, Chef. 158 00:05:21,858 --> 00:05:25,363 {\an7}\h- I feel like a VIP going into Chef Gordon’s office. 159 00:05:25,363 --> 00:05:27,759 {\an7}\hI am praying to God it’s Chef Christina. 160 00:05:27,759 --> 00:05:31,627 {\an7}She’s seen me cook throughout \h\h\h\h\hthis whole journey. 161 00:05:31,627 --> 00:05:33,297 {\an7}Yes. 162 00:05:33,297 --> 00:05:35,099 {\an7}- Congratulations. \h\h\h\h\hAmazing. 163 00:05:35,099 --> 00:05:36,891 {\an7}You did so good tonight. \h\h\h\h\h\h- Oh, my God. 164 00:05:36,891 --> 00:05:37,891 {\an7}Thank you. 165 00:05:37,891 --> 00:05:38,891 {\an7}Oh my God. 166 00:05:38,891 --> 00:05:40,825 {\an7}This is crazy. 167 00:05:40,825 --> 00:05:43,627 {\an7}- Ha ha ha! \h\h\hAhh! 168 00:05:43,627 --> 00:05:45,396 {\an7}Aah! 169 00:05:46,363 --> 00:05:47,429 {\an7}- Good job, man. 170 00:05:47,429 --> 00:05:48,033 {\an7}Congrats. 171 00:05:48,033 --> 00:05:49,693 {\an7}\h\h- Thank you. - What’s up, bro? 172 00:05:49,693 --> 00:05:51,528 {\an7}- Nice to meet you, man. \h\h\h\h- Hey, pleasure. 173 00:05:51,528 --> 00:05:54,000 {\an7}\h\h- I’m so excited to see this come to life. 174 00:05:54,000 --> 00:05:55,396 {\an7}I want to do things \h\hthat are going 175 00:05:55,396 --> 00:05:58,528 {\an7}to push me forward, maybe take \h\ha risk outside of the box. 176 00:05:58,528 --> 00:06:01,066 {\an7}\h\h\hA little bit of back story about me, 177 00:06:01,066 --> 00:06:03,363 {\an7}I’m so connected to Middle Eastern 178 00:06:03,363 --> 00:06:05,594 {\an7}and Thai food, Asian food. 179 00:06:05,594 --> 00:06:08,462 {\an7}\h\hI’m already thinking first course of tartare, 180 00:06:08,462 --> 00:06:11,924 {\an7}very Vietnamese style, lime, \h\hginger, garlic, shallot. 181 00:06:11,924 --> 00:06:12,825 {\an7}- That makes me hungry. 182 00:06:12,825 --> 00:06:15,297 {\an7}I’m not going to lie to you. 183 00:06:15,297 --> 00:06:16,660 {\an7}- All right, what’s the deal? 184 00:06:16,660 --> 00:06:18,660 {\an7}- So I’m going to go Italian heavy. 185 00:06:18,660 --> 00:06:20,693 {\an7}\h\h\hI think I feel so comfortable with that. 186 00:06:20,693 --> 00:06:22,429 {\an7}\h\hEven though I’m a Latina, I’m going 187 00:06:22,429 --> 00:06:24,000 {\an7}to go very heavy Italian. 188 00:06:24,000 --> 00:06:25,726 {\an7}It’s what I love to do. 189 00:06:25,726 --> 00:06:26,891 {\an7}So I’m pumped. 190 00:06:26,891 --> 00:06:29,330 {\an7}For the first course, \hit’s a beef tartare 191 00:06:29,330 --> 00:06:30,231 {\an7}with uni emulsion. 192 00:06:30,231 --> 00:06:32,759 {\an7}\h\h\h\h- Very decadent. - Yeah, it’s Los Angeles. 193 00:06:32,759 --> 00:06:33,594 {\an7}People are so bougie. 194 00:06:33,594 --> 00:06:35,957 {\an7}- I think it sounds very much like you. 195 00:06:35,957 --> 00:06:37,495 {\an7}- Yeah. 196 00:06:38,627 --> 00:06:39,957 {\an7}- So prawn fritter. 197 00:06:39,957 --> 00:06:41,594 {\an7}Like a hush puppy \hsort of thing? 198 00:06:41,594 --> 00:06:43,627 {\an7}\h\h- So one of the best sellers at Dallas & Jane 199 00:06:43,627 --> 00:06:46,429 {\an7}was a crawfish hush puppy \h\hwith an Old Bay mayo, 200 00:06:46,429 --> 00:06:47,528 {\an7}cotija cheese on top. 201 00:06:47,528 --> 00:06:49,099 {\an7}I’m from the South, man. 202 00:06:49,099 --> 00:06:50,957 {\an7}You know, fried things work. 203 00:06:50,957 --> 00:06:52,033 {\an7}People love them. \h\h- Yeah, same. 204 00:06:52,033 --> 00:06:54,330 {\an7}In my restaurant, we sell \h\htons of hush puppies. 205 00:06:54,330 --> 00:06:55,033 {\an7}- Yeah. 206 00:06:55,033 --> 00:06:58,561 {\an7}\h\h- What about even using like sea bream, 207 00:06:58,561 --> 00:07:00,429 {\an7}really mild, flaky fish. 208 00:07:00,429 --> 00:07:01,594 {\an7}- I’ve never cooked \h\hwith sea bream. 209 00:07:01,594 --> 00:07:03,132 {\an7}\hSo I’m down to try something different. 210 00:07:03,132 --> 00:07:05,165 {\an7}\h\h\h\h\h\h- OK, cool. - I feel like if I can 211 00:07:05,165 --> 00:07:07,330 {\an7}execute that perfectly, \h\h\h\h\hit would be-- 212 00:07:07,330 --> 00:07:09,759 {\an7}it’d be pretty ballsy. 213 00:07:10,066 --> 00:07:13,165 {\an7}- So second course, it has \h\h\hto be something light 214 00:07:13,165 --> 00:07:15,264 {\an7}that’s not going to fill \h\h\h\h\h\heveryone up. 215 00:07:15,264 --> 00:07:17,066 {\an7}- Agnolotti, a nice raviolo. 216 00:07:17,066 --> 00:07:19,660 {\an7}- Ah, I’m going to write that. \h\h\h\h\hThat’s really smart. 217 00:07:19,660 --> 00:07:22,000 {\an7}And either cacio e pepe fondue 218 00:07:22,000 --> 00:07:25,033 {\an7}or moliterno al tartufo fondue. 219 00:07:25,033 --> 00:07:26,000 {\an7}- Slow down. 220 00:07:26,000 --> 00:07:28,066 {\an7}- I know, sorry. 221 00:07:28,693 --> 00:07:29,726 {\an7}- Chicken two ways. 222 00:07:29,726 --> 00:07:31,462 {\an7}\h\h\h- Yeah, I thought about a Southern dish, 223 00:07:31,462 --> 00:07:33,000 {\an7}show the versatility \h\h\h\h\hof chicken. 224 00:07:33,000 --> 00:07:36,033 {\an7}Give them a really good thigh with some bad ass 225 00:07:36,033 --> 00:07:36,792 {\an7}flavored beans. 226 00:07:36,792 --> 00:07:39,924 {\an7}- Just a little boring, \h\h\h\h\h\h\hyou know. 227 00:07:39,924 --> 00:07:41,231 {\an7}\h\h\h\h- I made like a Tennessee white sauce. 228 00:07:41,231 --> 00:07:44,363 {\an7}\h\hAnd it was basically the combination of Carolina Gold 229 00:07:44,363 --> 00:07:45,066 {\an7}and Alabama white. 230 00:07:45,066 --> 00:07:47,462 {\an7}- I mean, a Carolina Gold \h\hwould be bad-ass too. 231 00:07:47,462 --> 00:07:49,957 {\an7}- It’s a play on Tennessee. 232 00:07:49,957 --> 00:07:51,957 {\an7}\h\h\h\h\h\h- An American Kobe-style New York strip 233 00:07:51,957 --> 00:07:52,891 {\an7}would be pretty dope. 234 00:07:52,891 --> 00:07:57,099 {\an7}\h- That would almost tie all of this together too. 235 00:07:57,099 --> 00:07:59,561 {\an7}\h\h- Truffle butter basting on the Wagyu. 236 00:07:59,561 --> 00:08:02,825 {\an7}\h\h\h- This is really coming together nicely. 237 00:08:02,825 --> 00:08:06,924 {\an7}\h\h- So we slice the strip and then the mushroom vinaigrette. 238 00:08:06,924 --> 00:08:09,858 {\an7}- Yeah, this excites me, \h\h\h\h\h\h\h\hactually. 239 00:08:09,858 --> 00:08:12,264 {\an7}\h\h\h\h\h\h\h\h\h- Um, OK. I think we’re good, right? 240 00:08:12,264 --> 00:08:13,561 {\an7}- Cool. 241 00:08:13,561 --> 00:08:15,627 {\an7}\h\h\h\h\h- It’s late. All right, good night. 242 00:08:15,627 --> 00:08:17,330 {\an7}- Whatever happens from this point on, 243 00:08:17,330 --> 00:08:18,330 {\an7}it’s been a hell of a ride. 244 00:08:18,330 --> 00:08:19,660 {\an7}And I can’t wait to see \hwhat happens tomorrow 245 00:08:19,660 --> 00:08:20,825 {\an7}when it comes to prep and plating. 246 00:08:20,825 --> 00:08:24,924 {\an7}But first, I’m going to sleep like a [bleep] brick tonight. 247 00:08:24,924 --> 00:08:28,231 {\an7}[light music] 248 00:08:28,231 --> 00:08:31,330 {\an7}♪ ♪ 249 00:08:31,330 --> 00:08:34,264 {\an7}[upbeat music] 250 00:08:34,264 --> 00:08:36,825 {\an7}[phone rings] 251 00:08:39,759 --> 00:08:40,627 {\an7}- This is Alex. 252 00:08:40,627 --> 00:08:42,396 {\an7}- Alex, good morning. \h\h\h\h\h- Morning. 253 00:08:42,396 --> 00:08:46,066 {\an7}\h\h- Today you, Alejandro, and Dafne need to go to the patio. 254 00:08:46,066 --> 00:08:48,429 {\an7}Chef Ramsay has a message \h\h\hfor you out there. 255 00:08:48,429 --> 00:08:49,660 {\an7}- Heard, thank you, Chef. 256 00:08:49,660 --> 00:08:51,198 {\an7}- Thank you. 257 00:08:51,198 --> 00:08:52,099 {\an7}- Good luck, guys. 258 00:08:52,099 --> 00:08:53,627 {\an7}\hI already have anxiety as it is. 259 00:08:53,627 --> 00:08:57,891 {\an7}And right now, I feel like \h\hI’m going to pass out. 260 00:08:57,891 --> 00:08:58,891 {\an7}- Oh my gosh. 261 00:08:58,891 --> 00:09:00,099 {\an7}- It’s so early. 262 00:09:00,099 --> 00:09:02,231 {\an7}- We’re not even usually \h\h\hout the dorms yet. 263 00:09:02,231 --> 00:09:03,198 {\an7}- I’m nervous. 264 00:09:03,198 --> 00:09:05,429 {\an7}\h\hI honestly don’t know what to expect right now. 265 00:09:05,429 --> 00:09:07,297 {\an7}Is this another challenge? 266 00:09:07,297 --> 00:09:08,066 {\an7}Here we go. 267 00:09:08,066 --> 00:09:10,957 {\an7}- Good morning. Final three. \h\h\h\h\h\h\h\h- Oh, my God. 268 00:09:10,957 --> 00:09:14,924 {\an7}- I can’t wait to see what your final menus look like. 269 00:09:14,924 --> 00:09:19,825 {\an7}So for today’s challenge, \h\h\h\h\hI want you to-- 270 00:09:21,891 --> 00:09:23,825 {\an7}- I’m starving. 271 00:09:23,825 --> 00:09:25,957 {\an7}narrator: When culinary \hicons come to dine-- 272 00:09:25,957 --> 00:09:27,099 {\an7}- I mean, this takes guts. 273 00:09:27,099 --> 00:09:28,594 {\an7}- I think that one gets a 10. 274 00:09:28,594 --> 00:09:30,198 {\an7}- It really is beautiful. 275 00:09:30,198 --> 00:09:32,000 {\an7}\h\hnarrator: --two chefs will triumph. 276 00:09:32,000 --> 00:09:33,000 {\an7}- Difficult decision. 277 00:09:33,000 --> 00:09:35,264 {\an7}\h\hnarrator: And one will get left behind. 278 00:09:35,264 --> 00:09:38,231 {\an7}- It’s all down to this. \h\h\h\h\hPlease, Curtis. 279 00:09:38,231 --> 00:09:40,726 {\an7}- Um. 280 00:09:44,627 --> 00:09:46,165 {\an7}[punchy music] 281 00:09:46,165 --> 00:09:48,627 {\an7}- Right, good morning. \h\h\h\h\hFinal three. 282 00:09:48,627 --> 00:09:49,396 {\an7}- Oh, my God. 283 00:09:49,396 --> 00:09:52,099 {\an7}- I can’t wait to see what your final menus look like. 284 00:09:52,099 --> 00:09:54,858 {\an7}\h\hAnd I’m sure you’re all excited, probably a little 285 00:09:54,858 --> 00:09:56,726 {\an7}nervous about your final menu. 286 00:09:56,726 --> 00:10:01,363 {\an7}So for today’s challenge, \h\h\h\hI want you to... 287 00:10:01,363 --> 00:10:04,033 {\an7}\h\h\h\h\h\h\hrelax. That’s right, relax. 288 00:10:04,033 --> 00:10:05,297 {\an7}- Yeah, I love that. 289 00:10:05,297 --> 00:10:08,627 {\an7}- Because I prepared \ha day of wellness. 290 00:10:08,627 --> 00:10:11,297 {\an7}First, an exquisite \h\h\hhotel suite. 291 00:10:11,297 --> 00:10:14,066 {\an7}\h- Oh. - VIP. 292 00:10:14,066 --> 00:10:18,231 {\an7}There, you’re going to engage in a group bath. 293 00:10:18,231 --> 00:10:20,198 {\an7}[music winds down] 294 00:10:20,198 --> 00:10:21,000 {\an7}- Group bath? 295 00:10:21,000 --> 00:10:24,660 {\an7}\hDo you want me to sit in a bath with Alejandro and Alex? 296 00:10:24,660 --> 00:10:26,066 {\an7}Eew, I don’t want that. 297 00:10:26,066 --> 00:10:30,528 {\an7}- A sound bath, of course. \h\h\h\h\h\h\h\h\hCome on. 298 00:10:30,528 --> 00:10:32,462 {\an7}- Sound bathing? 299 00:10:32,462 --> 00:10:34,759 {\an7}I have no idea what the \hhell that even means. 300 00:10:34,759 --> 00:10:37,165 {\an7}\h- And then, you’ll cast away your cares 301 00:10:37,165 --> 00:10:40,066 {\an7}with a VIP dinner \hreservation at 302 00:10:40,066 --> 00:10:43,264 {\an7}the amazing, opulent Castaway. 303 00:10:43,264 --> 00:10:48,000 {\an7}\h\hIn fact, this breathtaking restaurant, it’s so luxurious, 304 00:10:48,000 --> 00:10:49,495 {\an7}I’m going to join you. 305 00:10:49,495 --> 00:10:51,198 {\an7}- Yes. 306 00:10:51,198 --> 00:10:52,627 {\an7}- So all of you, \hyou really want 307 00:10:52,627 --> 00:10:54,264 {\an7}to get dressed to the nines. 308 00:10:54,264 --> 00:10:56,099 {\an7}- I feel like I’m \hgoing to faint. 309 00:10:56,099 --> 00:10:58,429 {\an7}Uh, this is too much. 310 00:10:58,429 --> 00:11:00,330 {\an7}[upbeat music] 311 00:11:00,330 --> 00:11:01,891 {\an7}- Hey! 312 00:11:01,891 --> 00:11:07,066 {\an7}♪ ♪ 313 00:11:07,066 --> 00:11:09,759 {\an7}\h\h- Hi, welcome to your wellness suite. 314 00:11:09,759 --> 00:11:10,396 {\an7}I’m Roxie. 315 00:11:10,396 --> 00:11:12,528 {\an7}I’m going to be your \hsound healer today. 316 00:11:12,528 --> 00:11:14,726 {\an7}\h\hIf you’d like to take off your shoes? 317 00:11:14,726 --> 00:11:15,363 {\an7}- Yeah. 318 00:11:15,363 --> 00:11:18,165 {\an7}What the hell have I \hjust signed up for? 319 00:11:18,165 --> 00:11:20,099 {\an7}\h\h- Are you ready to chill out and go deep? 320 00:11:20,099 --> 00:11:21,627 {\an7}\h- If I wake up and I’m floating though, 321 00:11:21,627 --> 00:11:22,858 {\an7}I’m going to freak out. 322 00:11:22,858 --> 00:11:25,957 {\an7}\h\h- You might feel like you’re floating. 323 00:11:25,957 --> 00:11:27,924 {\an7}- Alex looks so uncomfortable. 324 00:11:27,924 --> 00:11:30,462 {\an7}\hThis is Los Angeles. We do stuff like this. 325 00:11:30,462 --> 00:11:35,660 {\an7}- Let’s take a deep inhale \h\h\hin through the nose. 326 00:11:35,660 --> 00:11:38,462 {\an7}And exhale. 327 00:11:38,462 --> 00:11:42,594 {\an7}♪ ♪ 328 00:11:42,594 --> 00:11:43,924 {\an7}- At first, it doesn’t \h\hfeel like anything. 329 00:11:43,924 --> 00:11:47,495 {\an7}Within two minutes, you’re taken over by this feeling. 330 00:11:47,495 --> 00:11:51,924 {\an7}\hMy arms are literally melting and floating at the same time. 331 00:11:53,165 --> 00:11:55,033 {\an7}- She’s just literally \h\h\h\h\hlike a fairy, 332 00:11:55,033 --> 00:11:57,792 {\an7}just like boo, doo, boo. 333 00:11:57,792 --> 00:11:59,000 {\an7}And I can’t see her. 334 00:11:59,000 --> 00:12:01,561 {\an7}But I feel like she’s just moving with it. 335 00:12:01,561 --> 00:12:02,957 {\an7}[bells softly chiming] 336 00:12:02,957 --> 00:12:05,957 {\an7}- I’m definitely feeling the vibrations in my gut, 337 00:12:05,957 --> 00:12:07,528 {\an7}in my butt, in my toes. 338 00:12:07,528 --> 00:12:10,165 {\an7}\h\hShe’s over us doing this rain sound thing. 339 00:12:10,165 --> 00:12:12,561 {\an7}\h\h\hAnd then every now and then, it stops for a second. 340 00:12:12,561 --> 00:12:15,495 {\an7}And you just hear, \h\h\h\h[snoring]. 341 00:12:15,495 --> 00:12:17,858 {\an7}This guy fell asleep. 342 00:12:17,858 --> 00:12:20,627 {\an7}- [snoring] 343 00:12:21,594 --> 00:12:24,000 {\an7}- Oh, was I snoring? 344 00:12:24,000 --> 00:12:26,528 {\an7}\h\h- And exhale with a loud sigh or laugh. 345 00:12:26,528 --> 00:12:27,528 {\an7}Let it go. 346 00:12:27,528 --> 00:12:30,066 {\an7}- Aah! - Aah! 347 00:12:30,066 --> 00:12:32,033 {\an7}- Awesome. 348 00:12:32,033 --> 00:12:33,066 {\an7}- Oh, that was great. 349 00:12:33,066 --> 00:12:34,726 {\an7}- Literally felt like \hI was on the beach. 350 00:12:34,726 --> 00:12:35,594 {\an7}- Yeah, that was crazy. 351 00:12:35,594 --> 00:12:39,429 {\an7}- I don’t know what kind of voodoo magic she put on me. 352 00:12:39,429 --> 00:12:40,693 {\an7}- Thank you for joining me. 353 00:12:40,693 --> 00:12:43,693 {\an7}- But whew, that was nuts. 354 00:12:43,693 --> 00:12:45,297 {\an7}\hThat was awesome. Thank you so much. 355 00:12:45,297 --> 00:12:48,000 {\an7}narrator: The second stop of Chef Ramsay’s 356 00:12:48,000 --> 00:12:52,594 {\an7}\h\h\h\h\h\hday of relaxation is high up above Los Angeles. 357 00:12:52,594 --> 00:12:56,198 {\an7}\h\h\h\h- Welcome. Look at you three. 358 00:12:56,198 --> 00:12:57,363 {\an7}Wow. 359 00:12:57,363 --> 00:12:58,693 {\an7}Do you feel restored? 360 00:12:58,693 --> 00:12:59,792 {\an7}- I was relaxed. 361 00:12:59,792 --> 00:13:02,957 {\an7}But now you’re here, \h\hso now I’m tense. 362 00:13:02,957 --> 00:13:05,033 {\an7}I’m nervous, Chef. - Don’t be nervous. 363 00:13:05,033 --> 00:13:05,924 {\an7}Come on. 364 00:13:05,924 --> 00:13:07,198 {\an7}\h- I know you’re up to something. 365 00:13:07,198 --> 00:13:08,858 {\an7}I cannot relax right now. 366 00:13:08,858 --> 00:13:10,594 {\an7}I literally feel stiff as a rock. 367 00:13:10,594 --> 00:13:14,297 {\an7}- Inside here is an amazing courtyard. 368 00:13:14,297 --> 00:13:18,297 {\an7}\h\h\hWhen you see it, you’ll understand why. 369 00:13:18,297 --> 00:13:19,198 {\an7}- It’s game on. 370 00:13:19,198 --> 00:13:21,165 {\an7}\hLook, I’ve watched this show for years. 371 00:13:21,165 --> 00:13:22,858 {\an7}\hThis is how it always plays out. 372 00:13:22,858 --> 00:13:25,429 {\an7}\h\h\h\hThese chefs are just bumbling through this place. 373 00:13:25,429 --> 00:13:26,594 {\an7}\hNext thing you know, it’s like-- 374 00:13:26,594 --> 00:13:28,165 {\an7}\h\h- Well, let me show you guys around a bit. 375 00:13:28,165 --> 00:13:29,858 {\an7}We’ve got amazing \hview from here. 376 00:13:29,858 --> 00:13:31,330 {\an7}- OK. 377 00:13:31,330 --> 00:13:33,594 {\an7}- Oh, my God! 378 00:13:33,594 --> 00:13:36,165 {\an7}[cheers and applause] 379 00:13:36,165 --> 00:13:36,825 {\an7}- Let’s go. 380 00:13:36,825 --> 00:13:39,066 {\an7}\hSo when was last time you were at a musical? 381 00:13:39,066 --> 00:13:40,660 {\an7}- It’s been years, Chef. 382 00:13:40,660 --> 00:13:44,792 {\an7}[cheers and applause] 383 00:13:44,792 --> 00:13:45,858 {\an7}- Let’s turn left. 384 00:13:45,858 --> 00:13:47,099 {\an7}- What’s up with all these lights? 385 00:13:47,099 --> 00:13:48,924 {\an7}\h- Why are there people out here? 386 00:13:48,924 --> 00:13:52,000 {\an7}[cheers and applause] \h\h\h\h- Oh, my God. 387 00:13:52,924 --> 00:13:54,594 {\an7}Oh, my God! \h\h\h- OK. 388 00:13:54,594 --> 00:13:56,792 {\an7}\h\h\h\h- Shall we? Should we do this? 389 00:13:56,792 --> 00:13:57,627 {\an7}\h\h- Yes. - Shall we? 390 00:13:57,627 --> 00:13:59,858 {\an7}\h- I feel like I’m going to get married right now. 391 00:13:59,858 --> 00:14:02,495 {\an7}- Come on in. 392 00:14:02,495 --> 00:14:04,429 {\an7}- Wow. 393 00:14:04,957 --> 00:14:06,495 {\an7}And nobody’s home. 394 00:14:06,495 --> 00:14:07,363 {\an7}Just a courtyard. 395 00:14:07,363 --> 00:14:10,066 {\an7}\h\h\h\h- Oh, my God. - Stunning, isn’t it? 396 00:14:10,066 --> 00:14:11,528 {\an7}- Where is my family? 397 00:14:11,528 --> 00:14:13,297 {\an7}Where are the people? 398 00:14:13,297 --> 00:14:14,792 {\an7}Where is the cooking? 399 00:14:14,792 --> 00:14:16,957 {\an7}- Through here is the Verdugo Room, 400 00:14:16,957 --> 00:14:19,429 {\an7}named after the amazing \hmountains behind us. 401 00:14:19,429 --> 00:14:22,198 {\an7}Now, in here are legendary events, 402 00:14:22,198 --> 00:14:25,561 {\an7}events that the Hollywood \h\h\hA-listers frequent. 403 00:14:25,561 --> 00:14:26,429 {\an7}It’s just incredible. 404 00:14:26,429 --> 00:14:28,660 {\an7}The history of this room \h\h\h\his breathtaking. 405 00:14:28,660 --> 00:14:32,924 {\an7}\hAre you ready to see the world famous Verdugo Room? 406 00:14:32,924 --> 00:14:33,726 {\an7}- Yes, Chef. 407 00:14:33,726 --> 00:14:36,924 {\an7}- Alex, hand on the door. 408 00:14:37,627 --> 00:14:38,462 {\an7}- This is it. 409 00:14:38,462 --> 00:14:40,033 {\an7}This is the challenge. 410 00:14:40,033 --> 00:14:41,396 {\an7}I am ready. 411 00:14:41,396 --> 00:14:44,231 {\an7}- In you go. \h\h\h- Wow. 412 00:14:44,231 --> 00:14:46,033 {\an7}- Holy-- 413 00:14:46,033 --> 00:14:49,297 {\an7}- Carpet and windows and some rando people 414 00:14:49,297 --> 00:14:50,462 {\an7}over there rolling silverware. 415 00:14:50,462 --> 00:14:52,726 {\an7}- This seats comfortably 400. 416 00:14:52,726 --> 00:14:54,528 {\an7}- I’m about to pass out at this point. 417 00:14:54,528 --> 00:14:55,924 {\an7}If it’s not from \ha heart attack, 418 00:14:55,924 --> 00:14:57,429 {\an7}then it’s from an \hanxiety attack. 419 00:14:57,429 --> 00:15:02,363 {\an7}- Through here can seat \h\hup to 1,000 guests. 420 00:15:02,363 --> 00:15:03,858 {\an7}\hOh, my God. - Holy crap. 421 00:15:03,858 --> 00:15:06,264 {\an7}\h\h\h- It’s called the Starlight Room, 422 00:15:06,264 --> 00:15:09,693 {\an7}reserved for the most \h\hexclusive events. 423 00:15:09,693 --> 00:15:11,132 {\an7}- You OK? \h- Yes. 424 00:15:11,132 --> 00:15:12,858 {\an7}- Why do you look so nervous? \h\h\h\h\h\h- You’re amazing. 425 00:15:12,858 --> 00:15:14,627 {\an7}- The faster we can get this over with, 426 00:15:14,627 --> 00:15:17,330 {\an7}\h\h\h\h\hthe faster my anxiety goes away. 427 00:15:17,330 --> 00:15:18,429 {\an7}So let’s just go. 428 00:15:18,429 --> 00:15:20,033 {\an7}- Right through here is the kind of place 429 00:15:20,033 --> 00:15:21,693 {\an7}you want to be for \h\hone of the most 430 00:15:21,693 --> 00:15:23,528 {\an7}important times of your life. 431 00:15:23,528 --> 00:15:25,792 {\an7}Imagine that, your loved \h\hones to cheer you on. 432 00:15:25,792 --> 00:15:27,759 {\an7}\h\h\h- "Hell’s Kitchen" doesn’t do things small. 433 00:15:27,759 --> 00:15:29,924 {\an7}There’s going to be a swarm of people. 434 00:15:29,924 --> 00:15:31,693 {\an7}There’s a couple of ovens set up. 435 00:15:31,693 --> 00:15:32,957 {\an7}Our sous chefs are there. 436 00:15:32,957 --> 00:15:34,297 {\an7}- Would you mind opening \h\h\h\hthis door with me 437 00:15:34,297 --> 00:15:35,165 {\an7}on the count of three? 438 00:15:35,165 --> 00:15:36,957 {\an7}- And right now, it’s game on. 439 00:15:36,957 --> 00:15:38,825 {\an7}- I’m going to pass out. \h\h\h\h\h\h\h\hThis is-- 440 00:15:38,825 --> 00:15:39,627 {\an7}- OK. 441 00:15:39,627 --> 00:15:40,693 {\an7}- OK, here we go. 442 00:15:40,693 --> 00:15:43,330 {\an7}\h- And I just want to say, right now, 443 00:15:43,330 --> 00:15:45,297 {\an7}I couldn’t be prouder, OK? 444 00:15:45,297 --> 00:15:47,297 {\an7}- Thank you, Chef. 445 00:15:47,297 --> 00:15:49,693 {\an7}Welcome to the Starlight Room. 446 00:15:49,693 --> 00:15:52,528 {\an7}\h\h\h- This is so big. - Dude, what the hell? 447 00:15:52,528 --> 00:15:55,132 {\an7}We’ve been bamboozled again. 448 00:15:55,132 --> 00:15:57,396 {\an7}\h\hWhen the hell is the bamboozling get to stop? 449 00:15:57,396 --> 00:15:58,066 {\an7}Like, seriously. 450 00:15:58,066 --> 00:16:01,825 {\an7}\h\h- I have a beautiful dinner arranged for all three of you. 451 00:16:01,825 --> 00:16:03,000 {\an7}Follow me. - Let’s go. 452 00:16:03,000 --> 00:16:04,561 {\an7}\h\h\h\h\hAt this point, I’ve given up on the idea 453 00:16:04,561 --> 00:16:07,462 {\an7}that my family is here or that there’s a challenge 454 00:16:07,462 --> 00:16:08,495 {\an7}that’s going to take place. 455 00:16:08,495 --> 00:16:09,693 {\an7}\h\h- Best of luck. - Thank you, Chef. 456 00:16:09,693 --> 00:16:12,363 {\an7}I’m just going to have lunch with Chef Ramsay, 457 00:16:12,363 --> 00:16:14,231 {\an7}which is not a bad thing. 458 00:16:14,231 --> 00:16:16,363 {\an7}- Alex, how important \hwas it to announce 459 00:16:16,363 --> 00:16:18,264 {\an7}yourself in the competition \h\h\h\h\h\hwithout putting 460 00:16:18,264 --> 00:16:19,033 {\an7}a target on your back? 461 00:16:19,033 --> 00:16:23,099 {\an7}- Slowly but surely, I wanted \h\hmy work ethic, my ability 462 00:16:23,099 --> 00:16:25,033 {\an7}\h\h\hto create things, perform and challenges, 463 00:16:25,033 --> 00:16:26,924 {\an7}\h\hI wanted those things to speak for themselves. 464 00:16:26,924 --> 00:16:29,429 {\an7}And slowly but surely, \h\h\h\h\h\h\hthey did. 465 00:16:29,429 --> 00:16:31,693 {\an7}\h\h\h\h\h\h\h\hI have a spice crusted salmon. 466 00:16:31,693 --> 00:16:32,726 {\an7}It’s in a chorizo broth. 467 00:16:32,726 --> 00:16:33,726 {\an7}\h\h\h\h\h\h\h\h\h- Yeah, it’s cooked beautifully. 468 00:16:33,726 --> 00:16:37,099 {\an7}- I think I’m going to go with one point for Alex. 469 00:16:37,099 --> 00:16:39,264 {\an7}- That is utter perfection. 470 00:16:39,264 --> 00:16:40,330 {\an7}That is definitely in. 471 00:16:40,330 --> 00:16:41,462 {\an7}- Thank you, Chef. 472 00:16:41,462 --> 00:16:42,759 {\an7}\hThere’s going to be so many moments 473 00:16:42,759 --> 00:16:43,891 {\an7}that I will never forget. 474 00:16:43,891 --> 00:16:45,924 {\an7}\h\h\h- Y’all got your little lines going on. 475 00:16:45,924 --> 00:16:46,957 {\an7}- This is my opinion. 476 00:16:46,957 --> 00:16:47,924 {\an7}I’m allowed to have it. 477 00:16:47,924 --> 00:16:49,759 {\an7}This is why you’re not a good leader. 478 00:16:49,759 --> 00:16:51,132 {\an7}- Yeah, baby. 479 00:16:51,132 --> 00:16:52,726 {\an7}- True blue, true blue. 480 00:16:52,726 --> 00:16:55,033 {\an7}- Oh, [bleep]. 481 00:16:55,033 --> 00:16:56,825 {\an7}[laughter] 482 00:16:56,825 --> 00:16:58,000 {\an7}- But come on. \h\h\h\hDig in. 483 00:16:58,000 --> 00:16:59,957 {\an7}Dig in and enjoy yourself. \h\h\h\h\h\h\h\h\h\hRelax. 484 00:16:59,957 --> 00:17:01,462 {\an7}That’s exactly what \hI do, Alejandro. 485 00:17:01,462 --> 00:17:02,099 {\an7}- Yes, Chef. 486 00:17:02,099 --> 00:17:05,528 {\an7}\h- Young man, describe the experience so far. 487 00:17:05,528 --> 00:17:06,726 {\an7}- Amazing. 488 00:17:06,726 --> 00:17:09,198 {\an7}I’ve had 20 top-10 moments \h\hof my life of all time 489 00:17:09,198 --> 00:17:12,462 {\an7}\h\h\hin a matter of weeks, just from this competition. 490 00:17:12,462 --> 00:17:15,726 {\an7}\h\h\h\h\h\h[overlapping shouts of encouragement] 491 00:17:17,396 --> 00:17:19,000 {\an7}- You did it! 492 00:17:20,495 --> 00:17:21,924 {\an7}[laughter] 493 00:17:21,924 --> 00:17:24,825 {\an7}- The wings are double-fried, \h\h\h\h\htossed in a dry rub 494 00:17:24,825 --> 00:17:26,099 {\an7}and then garnished \hwith a little bit 495 00:17:26,099 --> 00:17:28,066 {\an7}of pomegranate seeds. 496 00:17:28,066 --> 00:17:30,066 {\an7}- Congratulations, well done. 497 00:17:30,066 --> 00:17:31,528 {\an7}- Thank you, Chef. 498 00:17:31,528 --> 00:17:36,363 {\an7}- Only thing missing with this dish is your jacket. 499 00:17:36,858 --> 00:17:39,099 {\an7}That’s exactly what I was looking for. 500 00:17:39,099 --> 00:17:40,132 {\an7}- Thank you, Chef. 501 00:17:40,132 --> 00:17:43,759 {\an7}\h\h\h\h\h\h\h- Dafne, why so much self-doubt 502 00:17:43,759 --> 00:17:45,297 {\an7}in amongst strong competition? 503 00:17:45,297 --> 00:17:46,198 {\an7}Why is that? 504 00:17:46,198 --> 00:17:48,330 {\an7}- My dad and my mom never \h\hwanted me to do this. 505 00:17:48,330 --> 00:17:51,297 {\an7}\h\h\hSo I almost feel like I always have to prove to them 506 00:17:51,297 --> 00:17:52,330 {\an7}that, hey, I can do this. 507 00:17:52,330 --> 00:17:54,924 {\an7}- What was the feeling \hlike when Danny Trejo 508 00:17:54,924 --> 00:17:56,297 {\an7}said that about your taco? 509 00:17:56,297 --> 00:17:59,726 {\an7}\h\h- I felt that the Latina in me really brought it out. 510 00:17:59,726 --> 00:18:02,627 {\an7}\h\h- I did make my own masa tortilla. 511 00:18:02,627 --> 00:18:03,429 {\an7}- Wow. 512 00:18:03,429 --> 00:18:06,264 {\an7}\h\hMom! You got my mom back here? 513 00:18:06,264 --> 00:18:07,429 {\an7}- You’ve definitely \h\h\helevated it. 514 00:18:07,429 --> 00:18:08,693 {\an7}\h\h\h\h\hGood job. - Thank you, Chef. 515 00:18:08,693 --> 00:18:11,660 {\an7}And then the "Entertainment Weekly," I’m like, I’m set. 516 00:18:11,660 --> 00:18:13,627 {\an7}\h\h\h- Why do you have a lack of confidence again? 517 00:18:13,627 --> 00:18:15,165 {\an7}\h\h\h- I don’t know. - I’m just wondering. 518 00:18:15,165 --> 00:18:17,264 {\an7}\h- Second black jacket goes to... 519 00:18:17,264 --> 00:18:19,033 {\an7}♪ ♪ 520 00:18:19,033 --> 00:18:20,462 {\an7}Dafne. 521 00:18:22,099 --> 00:18:23,561 {\an7}- Oh, my God. 522 00:18:23,561 --> 00:18:29,099 {\an7}- For me, the best dish winner \h\h\h\h\h\h\h\h\h\h\h\h\his... 523 00:18:29,099 --> 00:18:30,561 {\an7}I’ve got to go with \h\h\h\h\h\hDafne. 524 00:18:30,561 --> 00:18:32,099 {\an7}\h\h- Dafne. - It’s Dafne. 525 00:18:32,099 --> 00:18:35,033 {\an7}\h- Congratulations. - Thank you so much. 526 00:18:35,033 --> 00:18:35,792 {\an7}- One more thing, OK? 527 00:18:35,792 --> 00:18:39,726 {\an7}\hYou’ve got an exceptional dinner planned for tonight. 528 00:18:39,726 --> 00:18:41,495 {\an7}Now relax. 529 00:18:41,495 --> 00:18:43,099 {\an7}- We just had lunch with Gordon Ramsay. 530 00:18:43,099 --> 00:18:44,462 {\an7}\h- Well, this is our second time. 531 00:18:44,462 --> 00:18:46,297 {\an7}\h\h\h\h\h\h\h\h- Yeah. - Well, it’s my first. 532 00:18:46,297 --> 00:18:48,792 {\an7}\h\h\hSix months ago, I never would have believed this was 533 00:18:48,792 --> 00:18:51,561 {\an7}even a reality of happening. 534 00:18:51,561 --> 00:18:54,528 {\an7}- It’s going to be a crazy night tomorrow. 535 00:18:54,528 --> 00:18:56,726 {\an7}So top three. 536 00:18:56,726 --> 00:18:57,759 {\an7}- Here we go. 537 00:18:57,759 --> 00:19:00,726 {\an7}- Lunch is over. It’s almost 5:00. 538 00:19:00,726 --> 00:19:01,924 {\an7}I’m about to just unwind. 539 00:19:01,924 --> 00:19:03,363 {\an7}\hI’m Thanksgiving full at this point. 540 00:19:03,363 --> 00:19:06,792 {\an7}I’m about to unbutton my pants, take a nap, 541 00:19:06,792 --> 00:19:08,759 {\an7}get ready for tomorrow. 542 00:19:08,759 --> 00:19:09,957 {\an7}It’s going to be a big day. 543 00:19:09,957 --> 00:19:11,264 {\an7}- That was ♪ incredible ♪ 544 00:19:11,264 --> 00:19:13,924 {\an7}- I didn’t need five courses \h\h\hafter that charcuterie. 545 00:19:13,924 --> 00:19:15,198 {\an7}- No. 546 00:19:15,198 --> 00:19:20,363 {\an7}[cheers and applause] 547 00:19:20,363 --> 00:19:22,957 {\an7}♪ ♪ 548 00:19:22,957 --> 00:19:25,231 {\an7}- Come on! 549 00:19:30,693 --> 00:19:31,924 {\an7}\h\h\hnarrator: After a relaxing day where 550 00:19:31,924 --> 00:19:36,429 {\an7}the final three were expecting \hthe final challenge reveal-- 551 00:19:36,429 --> 00:19:37,825 {\an7}- Wow. 552 00:19:37,825 --> 00:19:39,759 {\an7}- Welcome to the \hStarlight Room. 553 00:19:39,759 --> 00:19:42,825 {\an7}\h\h\h\h- It’s so big. - Dude, what the hell? 554 00:19:42,825 --> 00:19:44,396 {\an7}- That was ♪ incredible ♪ 555 00:19:44,396 --> 00:19:46,165 {\an7}\h\hnarrator: --the unexpected happened 556 00:19:46,165 --> 00:19:48,561 {\an7}back in "Hell’s Kitchen." 557 00:19:48,561 --> 00:19:51,462 {\an7}[cheers and applause] 558 00:19:51,462 --> 00:19:54,066 {\an7}- Oh, my God. 559 00:19:55,792 --> 00:19:56,594 {\an7}- Come on! 560 00:19:56,594 --> 00:19:58,924 {\an7}- This season was called \h\h\hBattle of the Ages. 561 00:19:58,924 --> 00:20:00,627 {\an7}\h\h\h\h\hBut this moment feels like three friends 562 00:20:00,627 --> 00:20:03,165 {\an7}\h\hhanging out that can’t believe we’re the top three 563 00:20:03,165 --> 00:20:04,495 {\an7}in "Hell’s Kitchen." \h\h\h\h\h\h\hUnreal. 564 00:20:04,495 --> 00:20:08,000 {\an7}- Ladies and gentlemen, our final three amazing chefs, 565 00:20:08,000 --> 00:20:11,198 {\an7}\hAlex from Tennessee, Dafne from Los Angeles, 566 00:20:11,198 --> 00:20:13,231 {\an7}and from Ohio, Alejandro. 567 00:20:13,231 --> 00:20:15,825 {\an7}This is your final challenge. 568 00:20:15,825 --> 00:20:19,528 {\an7}[cheers and applause] 569 00:20:19,528 --> 00:20:23,759 {\an7}♪ ♪ 570 00:20:23,759 --> 00:20:25,033 {\an7}- Thank you so much \h\hfor being here. 571 00:20:25,033 --> 00:20:28,198 {\an7}Former teammates, welcome back. - Love you guys. 572 00:20:28,198 --> 00:20:30,495 {\an7}- Give our guests a little insight to your experience 573 00:20:30,495 --> 00:20:31,594 {\an7}across this competition. 574 00:20:31,594 --> 00:20:35,264 {\an7}\h\h- I keep saying that I’ve had top 10 moments of my life 575 00:20:35,264 --> 00:20:36,231 {\an7}just in this competition. 576 00:20:36,231 --> 00:20:39,924 {\an7}To everybody that’s been a part of this, it’s life-changing. 577 00:20:39,924 --> 00:20:40,759 {\an7}It’s absolutely amazing. 578 00:20:40,759 --> 00:20:43,495 {\an7}\h\h- Oh God, I still can’t believe this, it’s unreal. 579 00:20:43,495 --> 00:20:44,660 {\an7}I love to cook. 580 00:20:44,660 --> 00:20:45,924 {\an7}\h\h\h\h\hAnd it’s been a roller coaster ride. 581 00:20:45,924 --> 00:20:49,264 {\an7}I’m so grateful that I’ve spent it with really good chefs. 582 00:20:49,264 --> 00:20:53,429 {\an7}- For me, I owned a restaurant \h20 miles south of Nashville. 583 00:20:53,429 --> 00:20:54,363 {\an7}It closed due to COVID. 584 00:20:54,363 --> 00:20:55,594 {\an7}\h\h\hAnd so for me, this whole thing has 585 00:20:55,594 --> 00:20:58,561 {\an7}\h\hbeen an opportunity just to give my family 586 00:20:58,561 --> 00:21:00,759 {\an7}a better opportunity. 587 00:21:01,627 --> 00:21:04,825 {\an7}- Now in just a moment, you’ll \h\hbe cooking your final menu, 588 00:21:04,825 --> 00:21:06,033 {\an7}five stunning dishes each. 589 00:21:06,033 --> 00:21:10,297 {\an7}The stakes are huge because the top two finishers in tonight’s 590 00:21:10,297 --> 00:21:12,825 {\an7}challenge will move \hforward and lead 591 00:21:12,825 --> 00:21:17,198 {\an7}their kitchens in tomorrow \h\h\hnight’s grand finale. 592 00:21:17,198 --> 00:21:19,726 {\an7}\h\h- Yeah! - Whoo-hoo! 593 00:21:19,726 --> 00:21:21,000 {\an7}- Here we go. 594 00:21:21,000 --> 00:21:22,363 {\an7}- So this is it. 595 00:21:22,363 --> 00:21:23,759 {\an7}You’ve all got 60 minutes. 596 00:21:23,759 --> 00:21:26,330 {\an7}\h\h\hOff you go. - This is crazy. 597 00:21:26,330 --> 00:21:28,561 {\an7}- Where are we going, Chef? 598 00:21:28,561 --> 00:21:30,363 {\an7}- Let’s go! 599 00:21:30,363 --> 00:21:32,660 {\an7}- I was not expecting \h\h\hto cook today. 600 00:21:32,660 --> 00:21:35,099 {\an7}However, I’m a badass. \h\h\hI feel confident. 601 00:21:35,099 --> 00:21:36,363 {\an7}This menu is great. 602 00:21:36,363 --> 00:21:38,528 {\an7}All right, Chef. \h\h\hI got this. 603 00:21:38,528 --> 00:21:39,561 {\an7}No problem. 604 00:21:39,561 --> 00:21:40,759 {\an7}Let’s go! 605 00:21:40,759 --> 00:21:41,693 {\an7}- You ready? \h\h\h- Yep. 606 00:21:41,693 --> 00:21:45,066 {\an7}narrator: It’s the start of \hthe final menu challenge. 607 00:21:45,066 --> 00:21:47,858 {\an7}And the chefs have \h\h\h60 minutes-- 608 00:21:47,858 --> 00:21:49,033 {\an7}- True blue, baby. 609 00:21:49,033 --> 00:21:50,825 {\an7}\h\h\hnarrator: --to produce five dishes, 610 00:21:50,825 --> 00:21:52,462 {\an7}a cold and hot appetizer-- 611 00:21:52,462 --> 00:21:54,099 {\an7}- Let’s get the proteins going. - OK. 612 00:21:54,099 --> 00:21:58,495 {\an7}\h\h- --as well as one chicken, one fish, and one beef entree. 613 00:21:58,495 --> 00:21:59,297 {\an7}- Looks great. 614 00:21:59,297 --> 00:22:01,099 {\an7}Maybe a little less spinach. \h\h\h\h\h\h\h\h\h\h\h\h- OK. 615 00:22:01,099 --> 00:22:03,858 {\an7}- It’s a lot of pressure that I have inside of me. 616 00:22:03,858 --> 00:22:06,429 {\an7}And whatever I do in this next hour 617 00:22:06,429 --> 00:22:09,528 {\an7}is going to either make \h\hor break my career. 618 00:22:09,528 --> 00:22:11,396 {\an7}- Let’s go, Dafne. \h\h\hYou got this. 619 00:22:11,396 --> 00:22:12,132 {\an7}- This is wild. 620 00:22:12,132 --> 00:22:13,858 {\an7}And nothing’s going to stop me. 621 00:22:13,858 --> 00:22:14,792 {\an7}Crazy. 622 00:22:14,792 --> 00:22:19,792 {\an7}- Alex, Alex, Alex, Alex, Alex. 623 00:22:19,792 --> 00:22:21,198 {\an7}- I want to do like \h\ha double dredge 624 00:22:21,198 --> 00:22:22,396 {\an7}\h\hand get those lacy fingers on the thighs. 625 00:22:22,396 --> 00:22:24,561 {\an7}\h\h\hAnd that should be good. I’ll get started on the strips. 626 00:22:24,561 --> 00:22:28,528 {\an7}\hCooking a five-course meal, that’s a whole different kind 627 00:22:28,528 --> 00:22:29,231 {\an7}of challenge. 628 00:22:29,231 --> 00:22:32,891 {\an7}\h\h\hLike, we’re talking from Mars to Pluto here. 629 00:22:32,891 --> 00:22:34,561 {\an7}The pressure is on. 630 00:22:34,561 --> 00:22:37,198 {\an7}[cheers] 631 00:22:37,198 --> 00:22:40,693 {\an7}\h\h\h\h- Wow, this is a freaking intense battle. 632 00:22:40,693 --> 00:22:43,165 {\an7}\h\h\h\h\h\hIn my mind, this is anybody’s game. 633 00:22:43,165 --> 00:22:44,561 {\an7}\h\h\h\h\h\h\h- Ale! - That’s your homeys 634 00:22:44,561 --> 00:22:46,297 {\an7}right there. - It’s weird. 635 00:22:46,297 --> 00:22:48,066 {\an7}I’m nervous as hell, \hespecially cooking 636 00:22:48,066 --> 00:22:49,759 {\an7}in front of a live audience. 637 00:22:49,759 --> 00:22:50,858 {\an7}- Ale, Ale, Ale, Ale, Ale, Ale. 638 00:22:50,858 --> 00:22:51,924 {\an7}- I have to gain my composure. 639 00:22:51,924 --> 00:22:54,000 {\an7}If I go into this flustered, \h\h\h\h\hthen I’m not going 640 00:22:54,000 --> 00:22:54,891 {\an7}to make it to the finale. 641 00:22:54,891 --> 00:22:56,132 {\an7}- I got some sea bream \h\hover there working. 642 00:22:56,132 --> 00:22:57,825 {\an7}\h\hI’m going to pull it, cut it, taste it and see 643 00:22:57,825 --> 00:22:58,693 {\an7}where the flavor is on it. 644 00:22:58,693 --> 00:22:59,957 {\an7}\hI get to work with sea bream for the first time. 645 00:22:59,957 --> 00:23:02,000 {\an7}I’ve never worked with it. \h\h\h- What do you think? 646 00:23:02,000 --> 00:23:03,066 {\an7}- I love it. \hIt’s mild. 647 00:23:03,066 --> 00:23:03,858 {\an7}It’s flaky as [bleep]. 648 00:23:03,858 --> 00:23:05,759 {\an7}But I feel like I need \hto go big or go home. 649 00:23:05,759 --> 00:23:08,297 {\an7}\h\hI’m in a no risk, no reward kind of situation. 650 00:23:08,297 --> 00:23:11,693 {\an7}Fish, this way, curry, \h\hand then mushrooms. 651 00:23:11,693 --> 00:23:12,660 {\an7}- Cool. 652 00:23:12,660 --> 00:23:14,033 {\an7}- Alex, 20 minutes to go. 653 00:23:14,033 --> 00:23:14,792 {\an7}- Yes, Chef. 654 00:23:14,792 --> 00:23:18,627 {\an7}- All right, chicken, steak, \h\h\hfried chicken is done. 655 00:23:18,627 --> 00:23:19,825 {\an7}I’m trying to make these things sing. 656 00:23:19,825 --> 00:23:21,330 {\an7}And I’m trying to put \hmyself on a plate. 657 00:23:21,330 --> 00:23:23,858 {\an7}\h\h\h\hAnd I’m just thinking God, I hope 658 00:23:23,858 --> 00:23:25,000 {\an7}this is good enough to win. 659 00:23:25,000 --> 00:23:27,528 {\an7}- He looks like a killer. \h\h\h\h\h\h\h\hLet’s go. 660 00:23:27,528 --> 00:23:28,759 {\an7}He’s a killer! 661 00:23:28,759 --> 00:23:30,759 {\an7}- Alex, Alex, Alex, Alex. 662 00:23:30,759 --> 00:23:33,066 {\an7}- Yeah, woo! 663 00:23:33,066 --> 00:23:36,495 {\an7}- Dafne, Dafne, Dafne, Dafne. 664 00:23:36,495 --> 00:23:38,660 {\an7}- I’m super-happy to see Dafne. 665 00:23:38,660 --> 00:23:40,000 {\an7}We all came so far, 666 00:23:40,000 --> 00:23:42,099 {\an7}\h\hand you better kill it right now. 667 00:23:42,099 --> 00:23:43,363 {\an7}This is your time to shine. 668 00:23:43,363 --> 00:23:44,264 {\an7}- 15 minutes. 669 00:23:44,264 --> 00:23:45,165 {\an7}- 15 minutes heard. 670 00:23:45,165 --> 00:23:47,528 {\an7}I’m like shaking right now. 671 00:23:47,528 --> 00:23:50,033 {\an7}The bubble gut, the anxiety, 672 00:23:50,033 --> 00:23:51,033 {\an7}I’m feeling all of that \h\h\h\h\h\hright now. 673 00:23:51,033 --> 00:23:53,495 {\an7}\h\hIt’s like a crock pot just cooking up. 674 00:23:53,495 --> 00:23:54,000 {\an7}Oh, God. 675 00:23:54,000 --> 00:23:56,561 {\an7}But I’m not going to let my nerves 676 00:23:56,561 --> 00:23:57,792 {\an7}and my anxiety get in my way. 677 00:23:57,792 --> 00:24:00,495 {\an7}\hI’m going to put the uni on top of the beef tartare 678 00:24:00,495 --> 00:24:01,792 {\an7}and then the chervil \h\h\hon top of that. 679 00:24:01,792 --> 00:24:04,792 {\an7}\h\hI had to learn from so many mistakes to get here. 680 00:24:04,792 --> 00:24:07,132 {\an7}However, I feel like \h\hI found my voice. 681 00:24:07,132 --> 00:24:10,066 {\an7}\hI found my identity in this competition. 682 00:24:10,066 --> 00:24:12,759 {\an7}Basically, just created \h\ha border so my egg 683 00:24:12,759 --> 00:24:13,924 {\an7}yolk does not fall through. 684 00:24:13,924 --> 00:24:17,858 {\an7}\h\h\hMaking raviolo with a whole egg yolk in it, like, 685 00:24:17,858 --> 00:24:18,726 {\an7}it’s very precise. 686 00:24:18,726 --> 00:24:22,660 {\an7}\h\hThis is a rustic yet elegant puttanesca dish. 687 00:24:22,660 --> 00:24:24,297 {\an7}I feel like I can really win this. 688 00:24:24,297 --> 00:24:25,924 {\an7}\h\hBut everything has to be perfect. 689 00:24:25,924 --> 00:24:28,099 {\an7}- Dafne, taste everything, yes? - Yes, Chef. 690 00:24:28,099 --> 00:24:30,198 {\an7}\h- 6 and 1/2, yes? - All right, Chef. 691 00:24:30,198 --> 00:24:31,792 {\an7}\h\h- They still feel a little dense to me. 692 00:24:31,792 --> 00:24:32,726 {\an7}- You’re running out of time. 693 00:24:32,726 --> 00:24:34,429 {\an7}\hYou got to just get these cooked. 694 00:24:34,429 --> 00:24:36,198 {\an7}- I want to add a little \h\h\hbit of buttermilk. 695 00:24:36,198 --> 00:24:37,198 {\an7}It’s getting down to the wire. 696 00:24:37,198 --> 00:24:38,594 {\an7}I fried off the hush puppies. 697 00:24:38,594 --> 00:24:40,330 {\an7}I didn’t like the batter. 698 00:24:40,330 --> 00:24:41,528 {\an7}Let’s try this. 699 00:24:41,528 --> 00:24:44,957 {\an7}I’m adding more batter, trying \h\hto find the right texture. 700 00:24:44,957 --> 00:24:46,825 {\an7}There’s zero room for error. 701 00:24:46,825 --> 00:24:47,891 {\an7}It’s way lighter for sure. 702 00:24:47,891 --> 00:24:50,462 {\an7}\h\h\h\h\h\h\h\h- OK, done. - Yeah, I’m cool with that. 703 00:24:50,462 --> 00:24:51,891 {\an7}- 90 seconds to go, guys. 704 00:24:51,891 --> 00:24:52,660 {\an7}Come on. 705 00:24:52,660 --> 00:24:54,000 {\an7}[cheers and applause] 706 00:24:54,000 --> 00:24:56,066 {\an7}- Alejandro, Alejandro. 707 00:24:56,066 --> 00:24:57,429 {\an7}\h\h- We’re in the home stretch, now. 708 00:24:57,429 --> 00:24:58,462 {\an7}We’re in that last bit. 709 00:24:58,462 --> 00:25:00,660 {\an7}\hTwo of us is going forward to the finale 710 00:25:00,660 --> 00:25:01,924 {\an7}and one of us is going home. 711 00:25:01,924 --> 00:25:03,000 {\an7}And no, it’s not \hgoing to be me. 712 00:25:03,000 --> 00:25:04,429 {\an7}- Don’t settle for \hsecond best, man. 713 00:25:04,429 --> 00:25:06,165 {\an7}This is your life right now. 714 00:25:06,165 --> 00:25:07,759 {\an7}- Don’t over press \hthat tartare, OK? 715 00:25:07,759 --> 00:25:09,231 {\an7}\h\h\h- Yes, Chef. - 30 seconds, guys. 716 00:25:09,231 --> 00:25:11,495 {\an7}\h\h\h\h\h\h\h\h\h- Yes, Chef. - Fast, fast, fast, fast, fast. 717 00:25:11,495 --> 00:25:12,495 {\an7}- Everything with confidence. 718 00:25:12,495 --> 00:25:14,330 {\an7}\hThink about how hard you worked to get here. 719 00:25:14,330 --> 00:25:15,528 {\an7}- Yes, Chef. \hThis is it. 720 00:25:15,528 --> 00:25:17,924 {\an7}I put everything I can \h\h\hon these plates. 721 00:25:17,924 --> 00:25:19,132 {\an7}- Elegant with that \h\hnegative space. 722 00:25:19,132 --> 00:25:21,396 {\an7}\h\hYep, only two of us are going to be in the finals. 723 00:25:21,396 --> 00:25:24,231 {\an7}\h\h\h\hAnd ultimately, I’m proud of this menu. 724 00:25:24,231 --> 00:25:25,594 {\an7}And I’m praying it works. 725 00:25:25,594 --> 00:25:27,198 {\an7}- Let’s go, guys. 726 00:25:27,198 --> 00:25:29,462 {\an7}- Five, four, 727 00:25:29,462 --> 00:25:31,231 {\an7}three, two, one. 728 00:25:31,231 --> 00:25:32,099 {\an7}- Well done. 729 00:25:32,099 --> 00:25:35,759 {\an7}[cheers and applause] 730 00:25:41,693 --> 00:25:43,891 {\an7}\h\h\h\h- Each of you have got five dishes. 731 00:25:43,891 --> 00:25:45,594 {\an7}\hAnd we have five incredible judges, 732 00:25:45,594 --> 00:25:48,330 {\an7}some of the most amazing chefs \h\hfrom all over the country, 733 00:25:48,330 --> 00:25:50,660 {\an7}\h\h\hworld-renowned. Chefs, are you ready? 734 00:25:50,660 --> 00:25:51,396 {\an7}- Yes, Chef. 735 00:25:51,396 --> 00:25:53,594 {\an7}- Judging round number one, 736 00:25:53,594 --> 00:25:56,132 {\an7}this is a chef whose restaurant Nightshade 737 00:25:56,132 --> 00:25:59,165 {\an7}was named one of the best \h\h\h\h\hnew restaurants 738 00:25:59,165 --> 00:26:02,495 {\an7}\h\hby "Food & Wine," the amazing Mei Lin. 739 00:26:02,495 --> 00:26:04,957 {\an7}[cheers and applause] 740 00:26:06,495 --> 00:26:09,165 {\an7}- Her restaurant is just extraordinary. 741 00:26:09,165 --> 00:26:10,528 {\an7}She is what I want to be. 742 00:26:10,528 --> 00:26:12,495 {\an7}\hI want to be a creative unicorn. 743 00:26:12,495 --> 00:26:14,066 {\an7}And that’s what Mei Lin is. 744 00:26:14,066 --> 00:26:15,726 {\an7}- So good to see. \h\h\h\hWelcome. 745 00:26:15,726 --> 00:26:18,066 {\an7}Congratulations on all success. 746 00:26:18,066 --> 00:26:18,726 {\an7}- Thank you. 747 00:26:18,726 --> 00:26:20,363 {\an7}\h- Let’s start off with Dafne, please. 748 00:26:20,363 --> 00:26:23,693 {\an7}- This is a Wagyu beef tartare \h\h\h\h\h\h\hwith a little bit 749 00:26:23,693 --> 00:26:26,066 {\an7}\h\hof uni emulsion and taro root chip. 750 00:26:26,066 --> 00:26:26,825 {\an7}- Visually stunning. 751 00:26:26,825 --> 00:26:28,924 {\an7}I love that you have \h\ha crispy element 752 00:26:28,924 --> 00:26:30,165 {\an7}as well as a creamy element. 753 00:26:30,165 --> 00:26:33,231 {\an7}\h\h- I wanted to put my little Dafne kick on it. 754 00:26:33,231 --> 00:26:35,297 {\an7}\h\h- I really love a hand-cut tartare. 755 00:26:35,297 --> 00:26:38,792 {\an7}That’s such like a pro move. 756 00:26:38,792 --> 00:26:39,726 {\an7}Fantastic job. 757 00:26:39,726 --> 00:26:41,132 {\an7}- Thank you, Chef. 758 00:26:41,132 --> 00:26:44,198 {\an7}[cheers and applause] 759 00:26:44,198 --> 00:26:46,165 {\an7}- Alex, please describe \h\hyour dish to Chef. 760 00:26:46,165 --> 00:26:47,297 {\an7}- This is snapper crudo. 761 00:26:47,297 --> 00:26:49,891 {\an7}It’s some pickled Fresno \hchilis, puffed quinoa, 762 00:26:49,891 --> 00:26:52,759 {\an7}\hand a chive oil around the tangerine vinaigrette 763 00:26:52,759 --> 00:26:53,495 {\an7}on the plate. 764 00:26:53,495 --> 00:26:57,528 {\an7}- I love that hit of acid when it hits your mouth. 765 00:26:57,528 --> 00:26:58,165 {\an7}- Thanks, Chef. 766 00:26:58,165 --> 00:27:00,462 {\an7}- It’s just really, \hreally beautiful. 767 00:27:00,462 --> 00:27:01,330 {\an7}\h\h\hGreat job. - Appreciate it. 768 00:27:01,330 --> 00:27:03,495 {\an7}- Amazing, well done. \h\h\h\h\h\hGood job. 769 00:27:03,495 --> 00:27:04,825 {\an7}Really good. 770 00:27:04,825 --> 00:27:06,462 {\an7}Up next, Alejandro, please. 771 00:27:06,462 --> 00:27:08,000 {\an7}Describe to Chef Mei. 772 00:27:08,000 --> 00:27:10,495 {\an7}- This is a Vietnamese-style \h\h\h\h\h\h\h\hbeef tartare 773 00:27:10,495 --> 00:27:13,330 {\an7}with smoke oyster aioli with the rice cracker. 774 00:27:13,330 --> 00:27:16,099 {\an7}I recommend just smashing it \hall up and yeah, have fun. 775 00:27:16,099 --> 00:27:18,594 {\an7}\h\h\h\h\h\h\h- I like it. It comes with instructions. 776 00:27:19,264 --> 00:27:20,660 {\an7}- All right. 777 00:27:22,693 --> 00:27:24,066 {\an7}- Chef, how’s that? 778 00:27:24,066 --> 00:27:26,561 {\an7}\h- I guess when you describe Vietnamese, 779 00:27:26,561 --> 00:27:30,858 {\an7}I’m not really getting that from the flavors. 780 00:27:30,858 --> 00:27:33,726 {\an7}\h\hBut yeah, I love the playfulness of having us 781 00:27:33,726 --> 00:27:35,000 {\an7}smash into the chip. 782 00:27:35,000 --> 00:27:37,561 {\an7}\h\h\h\h\h- Thank you. - Thank you, Alejandro. 783 00:27:37,561 --> 00:27:39,330 {\an7}Now for the difficult part. 784 00:27:39,330 --> 00:27:41,297 {\an7}Three very strong cold apps. 785 00:27:41,297 --> 00:27:44,660 {\an7}We start off with Dafne first, \h\h\hplease, score out of 10. 786 00:27:44,660 --> 00:27:45,594 {\an7}- A nine. 787 00:27:45,594 --> 00:27:46,594 {\an7}- A nine, wow. 788 00:27:46,594 --> 00:27:47,891 {\an7}- Thank you, Chef. 789 00:27:47,891 --> 00:27:49,693 {\an7}I’m off to a great start. 790 00:27:49,693 --> 00:27:51,429 {\an7}I wish I had maracas. 791 00:27:51,429 --> 00:27:53,726 {\an7}♪ ♪ 792 00:27:53,726 --> 00:27:55,693 {\an7}- And Alex’s dish, Chef? 793 00:27:55,693 --> 00:27:57,792 {\an7}- I’m going to go with a 10. 794 00:27:57,792 --> 00:27:59,924 {\an7}[cheers and applause] 795 00:27:59,924 --> 00:28:01,132 {\an7}- And Alejandro’s dish, Chef? 796 00:28:01,132 --> 00:28:02,495 {\an7}\h- I’m going to go with an eight. 797 00:28:02,495 --> 00:28:03,891 {\an7}- An eight. 798 00:28:03,891 --> 00:28:04,627 {\an7}- This sucks. 799 00:28:04,627 --> 00:28:07,561 {\an7}I thought it was a solid dish. \hI would order that anywhere. 800 00:28:07,561 --> 00:28:08,429 {\an7}- Thank you so much, Chef. 801 00:28:08,429 --> 00:28:10,693 {\an7}Please give it up for Chef Mei Lin. 802 00:28:10,693 --> 00:28:11,759 {\an7}Good to see you, Mei. 803 00:28:11,759 --> 00:28:14,495 {\an7}I’ll see you soon. 804 00:28:15,165 --> 00:28:17,099 {\an7}\hNext up, judging the hot appetizer, 805 00:28:17,099 --> 00:28:18,396 {\an7}the three Michelin star \h\h\h\h\h\hphenomenon 806 00:28:18,396 --> 00:28:23,264 {\an7}from the restaurant, ADRIFT, \hplease welcome David Myers. 807 00:28:25,693 --> 00:28:27,033 {\an7}- So great to be back. 808 00:28:27,033 --> 00:28:29,231 {\an7}- Welcome back. - Hello, guys. 809 00:28:29,231 --> 00:28:30,099 {\an7}- How you doing, Chef? 810 00:28:30,099 --> 00:28:31,462 {\an7}\h- David Myers is the real deal, man. 811 00:28:31,462 --> 00:28:33,660 {\an7}\hI remember him from a earlier challenge. 812 00:28:33,660 --> 00:28:35,858 {\an7}He’s going to be \ha tough cookie. 813 00:28:35,858 --> 00:28:36,594 {\an7}- Dafne, please. 814 00:28:36,594 --> 00:28:37,792 {\an7}- For your second course, you have 815 00:28:37,792 --> 00:28:41,396 {\an7}\h\h\ha huevo raviolo stuffed with ricotta, 816 00:28:41,396 --> 00:28:42,660 {\an7}a little bit of cacio e pepe. 817 00:28:42,660 --> 00:28:45,099 {\an7}And then the finishing \hsauce is brown butter 818 00:28:45,099 --> 00:28:46,396 {\an7}and crispy prosciutto. 819 00:28:46,396 --> 00:28:48,660 {\an7}- This is absolutely beautiful. 820 00:28:48,660 --> 00:28:50,561 {\an7}I love the presentation. 821 00:28:50,561 --> 00:28:51,660 {\an7}I mean, this takes guts. 822 00:28:51,660 --> 00:28:53,627 {\an7}- Chef, dig in, please. 823 00:28:54,363 --> 00:28:55,924 {\an7}- Oh, that’s what I wanted to see. 824 00:28:55,924 --> 00:28:58,891 {\an7}\h\h\hI wanted to see that yolk just break 825 00:28:58,891 --> 00:29:00,858 {\an7}so beautifully like that. 826 00:29:00,858 --> 00:29:02,528 {\an7}That is how it should \h\h\hbe right there. 827 00:29:02,528 --> 00:29:04,462 {\an7}- That’s the money shot. \h\h\h\h\hHey, good job. 828 00:29:04,462 --> 00:29:07,033 {\an7}- This is wild right now. 829 00:29:07,825 --> 00:29:08,792 {\an7}- So good. 830 00:29:08,792 --> 00:29:11,264 {\an7}- Great start. 831 00:29:12,066 --> 00:29:15,363 {\an7}- Alex, describe your dish for Chef David. 832 00:29:15,363 --> 00:29:19,363 {\an7}- This is a prawn fritter with jalapenos and garlic 833 00:29:19,363 --> 00:29:21,264 {\an7}and some caviar and chives. 834 00:29:21,264 --> 00:29:23,792 {\an7}\h\h\h\hI tried to make a really fancy hush puppy. 835 00:29:23,792 --> 00:29:25,429 {\an7}\h- Well, let me tell you something, Alex. 836 00:29:25,429 --> 00:29:28,231 {\an7}This is without a doubt, \hthe fanciest hush puppy 837 00:29:28,231 --> 00:29:29,726 {\an7}I have ever seen. \h\h- Thank you. 838 00:29:29,726 --> 00:29:33,330 {\an7}- But I’m missing a little bit \h\hof that strong prawn flavor 839 00:29:33,330 --> 00:29:36,066 {\an7}that I really want to have with this. 840 00:29:36,066 --> 00:29:37,924 {\an7}It’s still excellent. 841 00:29:37,924 --> 00:29:39,825 {\an7}- I knew it. \hHe’s tough. 842 00:29:39,825 --> 00:29:42,363 {\an7}\hMy nerves are on fire at this point. 843 00:29:42,363 --> 00:29:46,330 {\an7}\h\h\h\h- Alejandro, please describe your dish to Chef. 844 00:29:46,330 --> 00:29:47,396 {\an7}I made a uni pasta. 845 00:29:47,396 --> 00:29:50,429 {\an7}It’s uni butter, uni cream, glazed the uni, bruleed it. 846 00:29:50,429 --> 00:29:52,132 {\an7}Then I made a furikake \h\h\h\hover top of it 847 00:29:52,132 --> 00:29:53,528 {\an7}for that crunch in textures. 848 00:29:53,528 --> 00:29:55,264 {\an7}- Well, definitely decadent. 849 00:29:55,264 --> 00:29:56,726 {\an7}\h\h\hBut for me, the crowning part of this 850 00:29:56,726 --> 00:30:00,033 {\an7}\his where it’s just a little bit of that torch on the uni. 851 00:30:00,033 --> 00:30:02,264 {\an7}And then uni on uni on uni. 852 00:30:02,264 --> 00:30:03,924 {\an7}It really works Alejandro. 853 00:30:03,924 --> 00:30:05,462 {\an7}- Thank you. 854 00:30:06,561 --> 00:30:07,726 {\an7}- Chef, now the tricky part. 855 00:30:07,726 --> 00:30:09,528 {\an7}For Alejandro, out of 10. 856 00:30:09,528 --> 00:30:11,198 {\an7}- I’m giving you a nine, man. 857 00:30:11,198 --> 00:30:12,495 {\an7}That was just beautiful. 858 00:30:12,495 --> 00:30:15,264 {\an7}- Yay, let’s go, Alejandro. 859 00:30:15,264 --> 00:30:16,528 {\an7}- Dafne. 860 00:30:16,528 --> 00:30:19,165 {\an7}- Daphne, you just crushed \h\h\hme right off the bat. 861 00:30:19,165 --> 00:30:21,462 {\an7}You have a 10. 862 00:30:21,462 --> 00:30:23,825 {\an7}A 10. 863 00:30:23,825 --> 00:30:24,462 {\an7}- And Alex? 864 00:30:24,462 --> 00:30:26,099 {\an7}- Alex, I’m giving \h\h\hyou an eight. 865 00:30:26,099 --> 00:30:28,759 {\an7}- Thank you, Chef. \h\hAppreciate it. 866 00:30:30,132 --> 00:30:30,825 {\an7}Damn it. 867 00:30:30,825 --> 00:30:31,957 {\an7}- It’s going to be tight. 868 00:30:31,957 --> 00:30:34,297 {\an7}- The amazing David Myers. \h\h\h\h\hGood to see you. 869 00:30:34,297 --> 00:30:35,792 {\an7}I’ll see you soon. \h\h\h- God bless. 870 00:30:35,792 --> 00:30:37,000 {\an7}- Thank you, Chef. \h\h\h- Take care. 871 00:30:37,000 --> 00:30:38,297 {\an7}\h\hBe safe. - Thank you. 872 00:30:38,297 --> 00:30:40,627 {\an7}- Now tonight, judging \h\hround number three, 873 00:30:40,627 --> 00:30:44,363 {\an7}she is the genius behind \h\h\h\hGirl & the Goat, 874 00:30:44,363 --> 00:30:46,792 {\an7}Stephanie Izard. 875 00:30:46,792 --> 00:30:49,066 {\an7}[cheers and applause] 876 00:30:50,693 --> 00:30:51,825 {\an7}- Good to see you. 877 00:30:51,825 --> 00:30:52,858 {\an7}- Awesome to see her again. 878 00:30:52,858 --> 00:30:54,099 {\an7}She’s a hard judge to please. 879 00:30:54,099 --> 00:30:55,198 {\an7}- Welcome back to "Hell’s Kitchen." 880 00:30:55,198 --> 00:30:57,066 {\an7}- Thank you. I remember some \h\h\h\h\h\hof those dishes. 881 00:30:57,066 --> 00:30:59,066 {\an7}\h- I didn’t even get a point for my dish. 882 00:30:59,066 --> 00:31:03,033 {\an7}- I’m going to do a point for Mindy and zero for Alejandro. 883 00:31:03,033 --> 00:31:05,396 {\an7}\h\h\h\h- But this time, the flavors are on-point. 884 00:31:05,396 --> 00:31:06,627 {\an7}I know I’m going to kill it. 885 00:31:06,627 --> 00:31:07,957 {\an7}- Alejandro, please describe the dish. 886 00:31:07,957 --> 00:31:09,858 {\an7}- This is pretty much \hhome-style cooking. 887 00:31:09,858 --> 00:31:11,561 {\an7}And the chicken’s just been \h\h\h\h\h\hsimply roasted 888 00:31:11,561 --> 00:31:12,528 {\an7}on the skin side down. 889 00:31:12,528 --> 00:31:14,297 {\an7}I did seared baby \hsquash and then 890 00:31:14,297 --> 00:31:17,528 {\an7}glazed, served with black \h\htruffle potato puree. 891 00:31:17,528 --> 00:31:19,363 {\an7}\h\h- So I admire that you just sort of went down home 892 00:31:19,363 --> 00:31:20,726 {\an7}and just kind of kept \h\hit really simple. 893 00:31:20,726 --> 00:31:21,825 {\an7}\hBut when you do that though, it’s 894 00:31:21,825 --> 00:31:23,264 {\an7}very important that every single thing 895 00:31:23,264 --> 00:31:24,891 {\an7}is seasoned properly. \h- Yeah, absolutely. 896 00:31:24,891 --> 00:31:26,198 {\an7}I’m feeling very confident. 897 00:31:26,198 --> 00:31:28,462 {\an7}But at the same time, I’m a little nervous. 898 00:31:28,462 --> 00:31:29,363 {\an7}Anything can happen. 899 00:31:29,363 --> 00:31:31,825 {\an7}And any good chef \hcould go home. 900 00:31:31,825 --> 00:31:36,396 {\an7}[suspenseful music] 901 00:31:42,528 --> 00:31:43,924 {\an7}\hnarrator: It’s the third round of a very 902 00:31:43,924 --> 00:31:44,957 {\an7}tight final challenge. 903 00:31:44,957 --> 00:31:48,264 {\an7}And Alejandro has presented \h\h\h\hhis chicken entree. 904 00:31:48,264 --> 00:31:49,858 {\an7}\h- The chicken is cooked beautifully. 905 00:31:49,858 --> 00:31:50,825 {\an7}It’s super moist. 906 00:31:50,825 --> 00:31:51,825 {\an7}The skin is crispy. 907 00:31:51,825 --> 00:31:52,792 {\an7}It has great seasoning on it. 908 00:31:52,792 --> 00:31:54,825 {\an7}And I can eat a bowl \hof those potatoes. 909 00:31:54,825 --> 00:31:55,858 {\an7}- Awesome, thank you. 910 00:31:55,858 --> 00:31:57,693 {\an7}\h- Nice job. - Thank you. 911 00:31:58,198 --> 00:32:00,594 {\an7}- Alex, describe for Chef. \h\h\h\h\h\h\h\hThank you. 912 00:32:00,594 --> 00:32:01,759 {\an7}\h\h- So you have a breast on the left. 913 00:32:01,759 --> 00:32:04,792 {\an7}\h\h\hIt’s got mayonnaise, a little like a honey mustard. 914 00:32:04,792 --> 00:32:06,627 {\an7}\h\hAnd on the right, you have a buttermilk 915 00:32:06,627 --> 00:32:09,495 {\an7}\h\hbrined fried chicken with a hot pepper jelly. 916 00:32:09,495 --> 00:32:10,726 {\an7}\h\h- The seasoning on this side is so great. 917 00:32:10,726 --> 00:32:12,726 {\an7}And then when you get to \hthis side of the plate, 918 00:32:12,726 --> 00:32:13,693 {\an7}you lose it a little bit. 919 00:32:13,693 --> 00:32:14,858 {\an7}So if you had gone \h\hwith just one, 920 00:32:14,858 --> 00:32:17,000 {\an7}\hI think you could have been a little bit more successful. 921 00:32:17,000 --> 00:32:18,264 {\an7}- Thank you, Chef. 922 00:32:18,264 --> 00:32:20,165 {\an7}- Well done. 923 00:32:20,330 --> 00:32:22,198 {\an7}\h\h\h\hOK, Daphne, please describe your dish to Chef. 924 00:32:22,198 --> 00:32:24,693 {\an7}\h\h\h\h\h\h\h\h\h\hThank you. - This is my take on a classic 925 00:32:24,693 --> 00:32:29,099 {\an7}Italian chicken puttanesca \h\hwith a tableside pour, 926 00:32:29,099 --> 00:32:31,594 {\an7}a San Marzano saffron and Calabrian chili. 927 00:32:31,594 --> 00:32:33,627 {\an7}- I love that you took such a simple dish that 928 00:32:33,627 --> 00:32:35,528 {\an7}can be so casual and you really brought it 929 00:32:35,528 --> 00:32:37,231 {\an7}up for a restaurant setting. 930 00:32:37,231 --> 00:32:39,198 {\an7}\h\h\h\hGreat dish. - Thank you, Chef. 931 00:32:39,198 --> 00:32:41,066 {\an7}\h\h\h\h\h\h\h\h\h- Chef, let’s start the scoring. 932 00:32:41,066 --> 00:32:43,726 {\an7}Out of 10 for Dafne \h\hfirst, please. 933 00:32:43,726 --> 00:32:46,330 {\an7}♪ ♪ 934 00:32:46,330 --> 00:32:48,297 {\an7}- I’m going to go with nine. 935 00:32:48,297 --> 00:32:50,462 {\an7}\h\h- A nine, wow. - Thank you, Chef. 936 00:32:52,165 --> 00:32:53,495 {\an7}- And Alejandro. 937 00:32:53,495 --> 00:32:54,825 {\an7}\h- Yeah, I mean your seasoning’s spot-on. 938 00:32:54,825 --> 00:32:56,132 {\an7}We’re going to go with a nine. 939 00:32:56,132 --> 00:32:57,132 {\an7}- Nine, wow. 940 00:32:57,132 --> 00:32:58,660 {\an7}- Thank you. 941 00:33:00,627 --> 00:33:01,759 {\an7}- Alex next, please, Chef? 942 00:33:01,759 --> 00:33:03,264 {\an7}- Just because of the \hduo, I think we’re 943 00:33:03,264 --> 00:33:06,264 {\an7}going to go with an eight. \h\h\h\h- Thank you, Chef. 944 00:33:06,264 --> 00:33:08,363 {\an7}Two more dishes to go, \hDafne’s in the lead. 945 00:33:08,363 --> 00:33:10,792 {\an7}- Great job. Thank you. \h\h\h\h\h- Thank you. 946 00:33:10,792 --> 00:33:12,561 {\an7}- Alejandro and I are tied. 947 00:33:12,561 --> 00:33:13,924 {\an7}- They’re tied. 948 00:33:13,924 --> 00:33:15,132 {\an7}- Not feeling too comfortable. 949 00:33:15,132 --> 00:33:19,792 {\an7}- Judging round number four, she is a Michelin star chef. 950 00:33:19,792 --> 00:33:21,891 {\an7}Please welcome Nancy Silverton. 951 00:33:21,891 --> 00:33:25,627 {\an7}[cheers and applause] 952 00:33:28,330 --> 00:33:30,495 {\an7}- Nancy Silverton is a legend. 953 00:33:30,495 --> 00:33:31,759 {\an7}This is an honor. 954 00:33:31,759 --> 00:33:33,330 {\an7}- Always a joy to see you. 955 00:33:33,330 --> 00:33:34,165 {\an7}- I’m starving. 956 00:33:34,165 --> 00:33:36,396 {\an7}- You’re star-- \h\h[laughter] 957 00:33:36,396 --> 00:33:38,033 {\an7}\h\hAlex, please describe to Chef. 958 00:33:38,033 --> 00:33:41,066 {\an7}\h\h\h\h- So I’ve made a Carolina Gold rice congee 959 00:33:41,066 --> 00:33:42,759 {\an7}\h\h\hand then a miso-cured salmon 960 00:33:42,759 --> 00:33:45,594 {\an7}with kimchi mayonnaise on top. 961 00:33:46,726 --> 00:33:48,462 {\an7}- Visually, what do you think? 962 00:33:48,462 --> 00:33:50,495 {\an7}- It is sexy. 963 00:33:50,495 --> 00:33:51,726 {\an7}It’s colorful. 964 00:33:51,726 --> 00:33:53,528 {\an7}\hIt seems like it all belongs there. 965 00:33:53,528 --> 00:33:54,792 {\an7}And it’s delicious. - Thank you, Chef. 966 00:33:54,792 --> 00:33:56,165 {\an7}\h\h- Well done. - Appreciate it. 967 00:33:56,165 --> 00:33:57,594 {\an7}- Thank you. 968 00:33:57,594 --> 00:33:58,759 {\an7}- Way to go, Alex. 969 00:33:58,759 --> 00:34:00,957 {\an7}- Dafne, please describe \h\h\hyour dish to Chef. 970 00:34:00,957 --> 00:34:01,561 {\an7}Thank you. 971 00:34:01,561 --> 00:34:03,099 {\an7}\h\h\h\h\h\h- This is a potato-crusted halibut 972 00:34:03,099 --> 00:34:05,396 {\an7}with a champagne beurre blanc. 973 00:34:05,396 --> 00:34:06,099 {\an7}- Oh, yeah. 974 00:34:06,099 --> 00:34:08,759 {\an7}- And caviar to finish it off. 975 00:34:09,330 --> 00:34:10,396 {\an7}- Fish is cooked beautifully. 976 00:34:10,396 --> 00:34:13,924 {\an7}I mean, I think everything is just done with elegance. 977 00:34:13,924 --> 00:34:15,429 {\an7}- Thank you, Chef. 978 00:34:18,198 --> 00:34:19,858 {\an7}- Please, Alejandro. \h\h\h\h\h\h\h\h- Oh. 979 00:34:19,858 --> 00:34:23,165 {\an7}- So we have a sea bream that’s been cooked on the skin side 980 00:34:23,165 --> 00:34:24,033 {\an7}down the entire time. 981 00:34:24,033 --> 00:34:25,858 {\an7}And then I have a Thai green curry 982 00:34:25,858 --> 00:34:27,528 {\an7}with king trumpet mushrooms cooked 983 00:34:27,528 --> 00:34:30,000 {\an7}in lots of brown butter. \h\h\h\h\h\h\h\h\h- Ooh! 984 00:34:30,000 --> 00:34:31,297 {\an7}- - It’s a hard job. 985 00:34:31,297 --> 00:34:34,231 {\an7}But somebody’s got \hto do it, right? 986 00:34:35,396 --> 00:34:37,759 {\an7}Do any of you need \hjobs, by the way? 987 00:34:37,759 --> 00:34:38,495 {\an7}- Yes, Chef. 988 00:34:38,495 --> 00:34:40,726 {\an7}- Depends on how this goes. 989 00:34:40,726 --> 00:34:42,792 {\an7}- Really, really delicious. 990 00:34:42,792 --> 00:34:45,429 {\an7}\h\h\h\h\h\h- So, Chef. Now for the hard part. 991 00:34:45,429 --> 00:34:47,957 {\an7}Alejandro’s dish first. 992 00:34:47,957 --> 00:34:49,825 {\an7}- I think that one gets a 10. 993 00:34:49,825 --> 00:34:52,264 {\an7}- A 10, wow. 994 00:34:53,528 --> 00:34:56,462 {\an7}- Dafne’s halibut, Chef. 995 00:34:56,462 --> 00:34:59,033 {\an7}- I think it’s another 10. \h\h\h\hI mean, it’s a 10. 996 00:34:59,033 --> 00:35:00,132 {\an7}- Another 10, wow. 997 00:35:00,132 --> 00:35:02,396 {\an7}- Ah, thank you, Chef. 998 00:35:02,396 --> 00:35:03,297 {\an7}- And Alex, Chef? 999 00:35:03,297 --> 00:35:05,891 {\an7}\h\h- Can I give another-- I mean, is that all right? 1000 00:35:05,891 --> 00:35:08,693 {\an7}- Absolutely. - It’s a 10. 1001 00:35:09,495 --> 00:35:11,396 {\an7}- You get a 10. \hYou get a 10. 1002 00:35:11,396 --> 00:35:12,297 {\an7}You get a 10. 1003 00:35:12,297 --> 00:35:14,198 {\an7}Everybody gets a 10. 1004 00:35:14,198 --> 00:35:15,759 {\an7}- Thank you so much. 1005 00:35:15,759 --> 00:35:16,594 {\an7}Still tied. 1006 00:35:16,594 --> 00:35:17,528 {\an7}Me and you, Alejandro. 1007 00:35:17,528 --> 00:35:19,726 {\an7}\hIt’s going to come down to the wire on this one. 1008 00:35:19,726 --> 00:35:21,792 {\an7}\h\h\h- Now judging the fifth and final round, 1009 00:35:21,792 --> 00:35:27,231 {\an7}this chef is a powerhouse and a Michelin star chef. 1010 00:35:27,231 --> 00:35:30,066 {\an7}Please welcome Curtis Stone. 1011 00:35:33,858 --> 00:35:38,891 {\an7}- Curtis Stone is \hiconic, iconic. 1012 00:35:39,726 --> 00:35:43,957 {\an7}\h\h\hHe’s about to judge my last dish? 1013 00:35:43,957 --> 00:35:44,726 {\an7}Oh, my God. 1014 00:35:44,726 --> 00:35:46,231 {\an7}- Let’s start off with Dafne. 1015 00:35:46,231 --> 00:35:47,198 {\an7}Describe your dish. 1016 00:35:47,198 --> 00:35:52,165 {\an7}\h\h- So this is a Wagyu New York steak with a little bit 1017 00:35:52,165 --> 00:35:53,462 {\an7}of salsify puree. 1018 00:35:53,462 --> 00:35:57,066 {\an7}And then to finish it off, I did an Amarone wine jus. 1019 00:35:57,066 --> 00:35:59,033 {\an7}- I mean, your Wagyu is cooked perfectly. 1020 00:35:59,033 --> 00:36:01,066 {\an7}\h\h\hIt really is beautifully cooked. 1021 00:36:01,066 --> 00:36:03,825 {\an7}The only thing that lets \hyou down is your puree. 1022 00:36:03,825 --> 00:36:05,561 {\an7}\h\h\h\hIt just needs a little more seasoning. 1023 00:36:05,561 --> 00:36:07,033 {\an7}- Yes, Chef. 1024 00:36:08,066 --> 00:36:09,924 {\an7}- Alex, please describe \h\hyour dish to Chef. 1025 00:36:09,924 --> 00:36:11,495 {\an7}- Chef, we have \ha pan-seared 1026 00:36:11,495 --> 00:36:13,297 {\an7}\h\hNew York strip in a nice farrotto. 1027 00:36:13,297 --> 00:36:15,165 {\an7}And then I folded in some charred cabbage 1028 00:36:15,165 --> 00:36:17,495 {\an7}and Parmesan cheese as well. 1029 00:36:17,495 --> 00:36:20,099 {\an7}\h\h\h- This steak’s cooked immaculately. 1030 00:36:20,099 --> 00:36:20,858 {\an7}I love the farro. 1031 00:36:20,858 --> 00:36:22,330 {\an7}The mushrooms bring \hearthiness to it. 1032 00:36:22,330 --> 00:36:24,231 {\an7}- Thank you, Chef. \h\h\h- Very good. 1033 00:36:24,231 --> 00:36:25,825 {\an7}Good job. 1034 00:36:26,726 --> 00:36:28,297 {\an7}Final dish, young man. 1035 00:36:28,297 --> 00:36:29,000 {\an7}Sell it. 1036 00:36:29,000 --> 00:36:31,759 {\an7}- So this is a dukkah-crusted \h\h\h\hAmerican Wagyu strip. 1037 00:36:31,759 --> 00:36:33,957 {\an7}\h\h\h\hOn the bottom is a Calabrian Chile yogurt, 1038 00:36:33,957 --> 00:36:37,561 {\an7}\h\h\h\h\h\hfried shallots, and then just a simple herb salad. 1039 00:36:37,561 --> 00:36:39,363 {\an7}- Chef, how was that? 1040 00:36:39,363 --> 00:36:41,396 {\an7}- This is a wonderfully \h\h\h\h\hcooked steak. 1041 00:36:41,396 --> 00:36:42,462 {\an7}- Thank you, Chef. 1042 00:36:42,462 --> 00:36:45,000 {\an7}\h- It should be hero of the dish and you’ve made it that. 1043 00:36:45,000 --> 00:36:47,363 {\an7}\h\h\h\hWell done. - Thank you, Chef. 1044 00:36:47,363 --> 00:36:48,198 {\an7}- Chef, no pressure. 1045 00:36:48,198 --> 00:36:53,000 {\an7}But you are now going to decide who our two finalists are. 1046 00:36:53,000 --> 00:36:54,924 {\an7}We’ll begin with Dafne. 1047 00:36:54,924 --> 00:36:56,132 {\an7}- Just that puree let you down, 1048 00:36:56,132 --> 00:36:57,924 {\an7}But apart from that, \h\hit was wonderful. 1049 00:36:57,924 --> 00:37:00,396 {\an7}I’ll give you an eight. \h\h- Thank you, Chef. 1050 00:37:00,396 --> 00:37:01,462 {\an7}- An eight, wow. 1051 00:37:01,462 --> 00:37:03,264 {\an7}- Alejandro’s dish, Chef. 1052 00:37:03,264 --> 00:37:04,924 {\an7}- It’s so neck-and-neck \h\h\h\h\h\hright now. 1053 00:37:04,924 --> 00:37:06,066 {\an7}Me and Alex are tied. 1054 00:37:06,066 --> 00:37:07,132 {\an7}I’m hoping I get that 10. 1055 00:37:07,132 --> 00:37:08,660 {\an7}\hAnd I’m hoping Alex gets a nine. 1056 00:37:08,660 --> 00:37:10,528 {\an7}\h\h\h\h\h- Alejandro, I’m giving you a nine. 1057 00:37:10,528 --> 00:37:13,330 {\an7}\h\h- A nine. - Thank you. 1058 00:37:15,858 --> 00:37:17,429 {\an7}\h\h\h\h\h- So first up, I’d like to congratulate 1059 00:37:17,429 --> 00:37:21,462 {\an7}\h\h\h\h\hDafne as our first finalist in "Hell’s Kitchen." 1060 00:37:23,759 --> 00:37:25,396 {\an7}- Dafne! 1061 00:37:26,297 --> 00:37:27,891 {\an7}- Ahh! 1062 00:37:27,891 --> 00:37:29,429 {\an7}- Dafne, Dafne. 1063 00:37:29,429 --> 00:37:30,396 {\an7}- This is my dream. 1064 00:37:30,396 --> 00:37:32,066 {\an7}And it’s coming true. 1065 00:37:32,066 --> 00:37:34,462 {\an7}- So Chef. 1066 00:37:34,462 --> 00:37:36,033 {\an7}It’s all down to this. 1067 00:37:36,033 --> 00:37:40,231 {\an7}Alex needs a 10 to win, \h\h\h\ha nine to tie. 1068 00:37:40,231 --> 00:37:42,561 {\an7}If he gets an eight, \hAlejandro gets in. 1069 00:37:42,561 --> 00:37:43,891 {\an7}\h\h- If Dafne didn’t get a perfect score, 1070 00:37:43,891 --> 00:37:46,396 {\an7}and Alejandro didn’t get a perfect score, 1071 00:37:46,396 --> 00:37:48,759 {\an7}I don’t know if I’m going \hto get a perfect score. 1072 00:37:48,759 --> 00:37:50,132 {\an7}- Difficult decision. 1073 00:37:50,132 --> 00:37:52,627 {\an7}Please, Curtis. 1074 00:37:52,627 --> 00:37:53,759 {\an7}- Um... 1075 00:37:53,759 --> 00:37:57,396 {\an7}[suspenseful music] 1076 00:37:57,396 --> 00:38:00,396 {\an7}♪ ♪ 1077 00:38:04,429 --> 00:38:06,627 {\an7}\hnarrator: With the first slot in the "Hell’s Kitchen" finale 1078 00:38:06,627 --> 00:38:08,495 {\an7}already clinched by Dafne-- 1079 00:38:08,495 --> 00:38:11,165 {\an7}[cheers and applause] 1080 00:38:11,165 --> 00:38:14,660 {\an7}\h\h\h--Alex needs a perfect score from Chef Curtis Stone 1081 00:38:14,660 --> 00:38:18,396 {\an7}to surpass Alejandro’s \h\h\h\h\hscore of 45. 1082 00:38:18,396 --> 00:38:21,132 {\an7}- Alex, you took a real risk \h\hbecause you cooked farro. 1083 00:38:21,132 --> 00:38:22,594 {\an7}\h\h\h\hYou served it separate to the beef. 1084 00:38:22,594 --> 00:38:24,561 {\an7}\h\h\hThere’s a chance the beef could eat dry. 1085 00:38:24,561 --> 00:38:25,924 {\an7}\h\h\hTo be honest, to get that right, 1086 00:38:25,924 --> 00:38:28,429 {\an7}you just had to do \hit all perfectly. 1087 00:38:28,429 --> 00:38:31,594 {\an7}♪ ♪ 1088 00:38:31,594 --> 00:38:33,099 {\an7}And you did. 1089 00:38:33,099 --> 00:38:35,033 {\an7}You get a 10. 1090 00:38:35,033 --> 00:38:37,528 {\an7}[cheers and applause] 1091 00:38:37,528 --> 00:38:39,198 {\an7}- Woo! 1092 00:38:39,198 --> 00:38:41,594 {\an7}- Aah! 1093 00:38:44,726 --> 00:38:46,693 {\an7}I’m in the top two. 1094 00:38:46,693 --> 00:38:48,033 {\an7}- Congrats, Alex. 1095 00:38:48,033 --> 00:38:48,957 {\an7}- Oh, my God. 1096 00:38:48,957 --> 00:38:51,759 {\an7}It’s this real life? 1097 00:38:51,759 --> 00:38:52,660 {\an7}- Congrats. 1098 00:38:52,660 --> 00:38:55,891 {\an7}- This is the ultimate \h\hform of validation. 1099 00:38:55,891 --> 00:38:57,429 {\an7}\h\h\h\h\hThe amazing Curtis Stone, please. 1100 00:38:57,429 --> 00:38:59,726 {\an7}- Thank you. \h- Good job. 1101 00:39:02,000 --> 00:39:03,726 {\an7}- Alejandro, young man, \h\h\h\hlet me tell you 1102 00:39:03,726 --> 00:39:04,792 {\an7}something really important. 1103 00:39:04,792 --> 00:39:06,495 {\an7}You’ve made your parents proud. 1104 00:39:06,495 --> 00:39:08,594 {\an7}And tonight, I couldn’t \h\h\hfeel any prouder. 1105 00:39:08,594 --> 00:39:10,957 {\an7}\hCongratulations. - Thank you, Chef. 1106 00:39:11,726 --> 00:39:15,231 {\an7}\hI would not trade this experience for anything. 1107 00:39:15,231 --> 00:39:16,726 {\an7}I’m extremely proud of myself. 1108 00:39:16,726 --> 00:39:18,726 {\an7}This has been such an \hamazing experience. 1109 00:39:18,726 --> 00:39:20,330 {\an7}My head is held up very high. 1110 00:39:20,330 --> 00:39:22,660 {\an7}\h\h\h\hAnd I’m excited what the future brings. 1111 00:39:22,660 --> 00:39:25,924 {\an7}\h\h\h\h\h- Let me draw your attention to our incredible, 1112 00:39:25,924 --> 00:39:31,198 {\an7}feisty returning chefs, \h\h\h\h\h\hVlad, Abe, 1113 00:39:31,198 --> 00:39:35,561 {\an7}Brett, Tara, Sakari, 1114 00:39:35,561 --> 00:39:38,726 {\an7}Cheyenne, Sommer, 1115 00:39:38,726 --> 00:39:39,891 {\an7}and of course, Alejandro, 1116 00:39:39,891 --> 00:39:42,363 {\an7}ladies and gentlemen. 1117 00:39:47,000 --> 00:39:49,000 {\an7}Tonight, you tied 46, 46. 1118 00:39:49,000 --> 00:39:52,066 {\an7}\hAnd because tonight, you scored three 10s and Dafne, 1119 00:39:52,066 --> 00:39:56,330 {\an7}\h\h\hyou scored two 10s, Alex, you get first pick. 1120 00:40:00,066 --> 00:40:03,099 {\an7}- He is a plethora of culinary information. 1121 00:40:03,099 --> 00:40:05,957 {\an7}\h\h\h\hHis flavors are incredible and unique. 1122 00:40:05,957 --> 00:40:09,132 {\an7}\h\h\hAnd he was standing right up here next to me 1123 00:40:09,132 --> 00:40:10,066 {\an7}the whole night. 1124 00:40:10,066 --> 00:40:12,792 {\an7}- Alejandro, come up here. 1125 00:40:14,891 --> 00:40:16,528 {\an7}- Let’s get it. \hLet’s get it. 1126 00:40:16,528 --> 00:40:18,429 {\an7}\h\h\h\h- Alejandro is literally a workhorse. 1127 00:40:18,429 --> 00:40:20,825 {\an7}\h\hThere would have been no other pick for first. 1128 00:40:20,825 --> 00:40:23,627 {\an7}- You’re back so soon. \h\h\h\h\h\h[laughter] 1129 00:40:23,627 --> 00:40:24,462 {\an7}Dafne, your first pick. 1130 00:40:24,462 --> 00:40:27,693 {\an7}- This person, they really put their heart and soul in 1131 00:40:27,693 --> 00:40:29,363 {\an7}any position that they’re in. 1132 00:40:29,363 --> 00:40:30,957 {\an7}That’s why I’m choosing Sommer. 1133 00:40:30,957 --> 00:40:32,660 {\an7}- Yeah, Sommer. 1134 00:40:33,957 --> 00:40:36,627 {\an7}- Sommer and I, you know, we’ve had ups and downs. 1135 00:40:36,627 --> 00:40:39,099 {\an7}But I know the kind of chef Sommer is. 1136 00:40:39,099 --> 00:40:41,099 {\an7}I know that she’ll \h\h\hfight for me. 1137 00:40:41,099 --> 00:40:41,759 {\an7}- OK, Alex. 1138 00:40:41,759 --> 00:40:45,561 {\an7}- I’m going to pick this next \hperson because of his drive 1139 00:40:45,561 --> 00:40:46,429 {\an7}for excellence. 1140 00:40:46,429 --> 00:40:48,924 {\an7}\h\h\hAnd I know that he will work incredibly hard for me. 1141 00:40:48,924 --> 00:40:50,825 {\an7}So my next choice is Brett. 1142 00:40:50,825 --> 00:40:51,561 {\an7}- Woo! 1143 00:40:51,561 --> 00:40:54,891 {\an7}[cheers and applause] 1144 00:40:54,891 --> 00:40:57,099 {\an7}- Come here, buddy. 1145 00:40:57,099 --> 00:40:58,066 {\an7}- Dafne. 1146 00:40:58,066 --> 00:41:00,759 {\an7}\h\h- This person, I can tell that they love what they do. 1147 00:41:00,759 --> 00:41:01,891 {\an7}Sakari. 1148 00:41:01,891 --> 00:41:04,000 {\an7}- Sakari. 1149 00:41:04,000 --> 00:41:04,957 {\an7}- Alex, your pick. 1150 00:41:04,957 --> 00:41:07,726 {\an7}\h\h- She has only been cooking for four years. 1151 00:41:07,726 --> 00:41:09,000 {\an7}And she’s a killer. 1152 00:41:09,000 --> 00:41:12,165 {\an7}So I’m picking Cheyenne. 1153 00:41:13,462 --> 00:41:15,396 {\an7}\h- I’m really happy to be on Alex’s team 1154 00:41:15,396 --> 00:41:16,198 {\an7}compared to Dafne’s. 1155 00:41:16,198 --> 00:41:18,693 {\an7}On my elimination night, \h\h\h\h\h\h\hshe kind of 1156 00:41:18,693 --> 00:41:19,726 {\an7}did me a little bit dirty. 1157 00:41:19,726 --> 00:41:20,957 {\an7}- You couldn’t even see her. 1158 00:41:20,957 --> 00:41:21,792 {\an7}She was gone. 1159 00:41:21,792 --> 00:41:23,561 {\an7}- Because I wasn’t \h\hanswering you. 1160 00:41:23,561 --> 00:41:24,165 {\an7}I wasn’t-- 1161 00:41:24,165 --> 00:41:27,627 {\an7}- You just look overwhelmed \h\h\h\hand you were lost. 1162 00:41:27,627 --> 00:41:29,924 {\an7}- So I’m not that cool \h\hwith her right now. 1163 00:41:29,924 --> 00:41:31,627 {\an7}- Dafne, third choice. 1164 00:41:31,627 --> 00:41:33,627 {\an7}- Vlad. - Vlad. 1165 00:41:33,627 --> 00:41:36,693 {\an7}[cheers and applause] 1166 00:41:37,198 --> 00:41:39,957 {\an7}\h\h- OK, Alex, what a night this has been because you’re 1167 00:41:39,957 --> 00:41:41,264 {\an7}picking from both teams. 1168 00:41:41,264 --> 00:41:42,231 {\an7}- This is hard. 1169 00:41:42,231 --> 00:41:43,198 {\an7}They’re both talented cooks. 1170 00:41:43,198 --> 00:41:46,198 {\an7}\h\h\hBut they both bring another level of tension 1171 00:41:46,198 --> 00:41:48,858 {\an7}to an already tense moment. 1172 00:41:48,858 --> 00:41:50,561 {\an7}- Are you OK? 1173 00:41:50,561 --> 00:41:51,924 {\an7}- Go [bleep] yourself. 1174 00:41:51,924 --> 00:41:54,330 {\an7}- I’m not as [bleep] \h\heducated as you. 1175 00:41:54,330 --> 00:41:55,066 {\an7}- Stop, stop. 1176 00:41:55,066 --> 00:41:57,429 {\an7}- What are you talking about? 1177 00:41:57,429 --> 00:41:58,099 {\an7}- Stop. 1178 00:41:58,099 --> 00:42:00,099 {\an7}- Please, give us a name. 1179 00:42:00,099 --> 00:42:03,924 {\an7}\h- This person brings dedication, hard work, 1180 00:42:03,924 --> 00:42:04,957 {\an7}work ethic. 1181 00:42:04,957 --> 00:42:06,693 {\an7}My next pick is Tara. 1182 00:42:06,693 --> 00:42:08,594 {\an7}- Tara, let’s go. 1183 00:42:08,594 --> 00:42:10,594 {\an7}\h\h- Of course, I should have been picked sooner. 1184 00:42:10,594 --> 00:42:13,165 {\an7}But I’m a hard worker, \h\hand Alex knew that. 1185 00:42:13,165 --> 00:42:15,528 {\an7}And we’re going to \hkill it tomorrow. 1186 00:42:15,528 --> 00:42:16,594 {\an7}Sorry, but go blue. 1187 00:42:16,594 --> 00:42:18,660 {\an7}- Let’s get this. \hLet’s get this. 1188 00:42:18,660 --> 00:42:19,561 {\an7}- I used to be true blue. 1189 00:42:19,561 --> 00:42:21,495 {\an7}\hBut now it’s a team Dafne, baby. 1190 00:42:21,495 --> 00:42:26,231 {\an7}\h\h- Now the final dinner service for the 21st season 1191 00:42:26,231 --> 00:42:28,825 {\an7}of "Hell’s Kitchen" takes \h\hplace tomorrow night. 1192 00:42:28,825 --> 00:42:30,528 {\an7}And for one of you, \h\h\hyou’ll become 1193 00:42:30,528 --> 00:42:37,066 {\an7}\h\hmy new head chef at Hell’s Kitchen Atlantic City Caesars. 1194 00:42:37,066 --> 00:42:40,858 {\an7}[cheers and applause] 1195 00:42:41,165 --> 00:42:44,396 {\an7}\h- And one final applaud for these two incredible 1196 00:42:44,396 --> 00:42:46,858 {\an7}finalists, Alex and Dafne. 1197 00:42:46,858 --> 00:42:50,099 {\an7}[applause]