Narrator: Previously on "hell's kitchen"...
- Each team needs to cook dishes
From each of these incredible cultures.
Narrator: Chef ramsay designed a challenge
That tested the chefs' creativity
With america's favorite cuisines.
- What's everyone making? - Fried rice.
- Tacos. - What are you doing?
- Veal parmesan.
Narrator: But in a surprise twist...
- Blue team, red team,
I need one of you to leave the kitchen,
Stand on the other side of the hot plate.
Hurry up.
Narrator: It also became a major test...
- Little bit of peanut.
Narrator: Of the teams' ability
To communicate.
It was atoye's struggle to make her voice heard...
- Right there, run that wok, yeah?
- Right here.
- Let me finish. I'm talking now.
Narrator: That sank the red team.
- The rice is overcooked, and the shrimp are undercooked.
Blue team, congratulations. Well done.
Narrator: Her disappointment with her team
Led to a major meltdown.
- Carmen, you didn't let me get two [bleep] words out, bro.
[bleep] it, bro.
Emotionally, I am drained.
Narrator: That afternoon, chef ramsay
Had performance reviews with each chef
And asked them to...
- Rank your team strongest to weakest.
Narrator: And based on those answers.
- Jason and then devon.
Narrator: Two chefs from each team
Had to cook the most important filet mignon of their lives.
- One of you four will be leaving
The competition tonight.
[dramatic music]
- If I cannot cook a steak,
Then I do not deserve to be in this competition.
Narrator: Sandra...
- Wow, that's beautiful.
Narrator: And jason save themselves
With perfect filets.
- You've definitely cooked the filet beautifully.
Narrator: It all came down to atoye versus devon.
- This is a really tough choice.
Narrator: In the end, chef ramsay selected...
- Atoye.
Narrator: To continue on in the competition.
- I showed that I deserve to be here.
- Thank you.
Narrator: Which ended devon's american dream
Of becoming head chef at gordon ramsay's
Hell's kitchen restaurant
At caesars palace in las vegas.
And now, the continuation of "hell's kitchen."
- [gasps] yes!
Oh, [bleep], that's my girl.
- Atoye...
- No way. - Is here.
- I'm shocked devon's not coming back,
And that's gonna be red team six, blue team four.
And... [sighs] that's gonna be tough.
- Girl. That's my [bleep] girl.
That's what I was talking about, boy.
- [bleep] did it! - You did it, girl.
- That's how you do that [bleep].
- Yes!
- I'm so over the red team.
Put at the bottom two,
I feel like I'm the weakest chef.
I don't have to sit at your table.
- If somebody tries to tell me
That there's not enough room at the table,
I will build a bigger table.
- I sit at my own damn table.
Oh, man.
[mischievous music]
♪ ♪
- What's going on?
I hear there's a party out here.
What are we doing out here? - Hey.
- Hi. Everybody.
My name's gladys,
Gladys keegelman.
And you know, I wanted to stop by.
How are you? Hi, I'm gladys.
- Sandra, gladys, gladys, sandra, sandra, gladys.
What the hell is going on here?
- Did you almost make it on the competition?
- You know, I almost did.
But they're like, "you're just getting too old.
"we're just scared that you might break
A hip or something, you know."
- Oh, my gosh. Gladys is a queen.
- You know, this younger generation,
Everyone's just so [bleep] sensitive.
- You're gonna get in the tub?
- I don't like hot tubs.
They're too hot.
Get emotional, babe. It's okay.
Just don't make people think that you're
That much of a [bleep]. You know what I mean?
- Gladys is just such a positive light,
And she's such a joy and fun to be around.
- Do you know somebody on the show?
- Well, I know sandra, and now I can't find the bitch.
- Can't see her, huh?
She's like houdini. - No, I can't.
She's like houdini, that [bleep].
Yeah, I know.
- One minute she's here, and next minute, she's gone.
- Exactly. Exactly.
She might be gone tomorrow.
[laughter]
♪ ♪
[laughs]
Thank you so much.
You guys have a great night.
[dramatic music]
♪ ♪
- Line up. Good morning.
- Good morning. - Morning, chef.
- Rise and shine.
One, two, three, four, five, six chefs in the red team.
One, two, three, four chefs left in the blue team.
You need a teammate? - Yes, chef.
- The person joining the blue team is...
[tense music]
♪ ♪
Atoye.
Please come and step over.
- Time to switch it up.
- Welcome, welcome. - Welcome, welcome.
- Come over to the blue team.
The guys are welcoming, loving, and everything.
And I feel good.
Blue looks good on me, you know.
- Into the blue team. - Yes, chef.
- Right, now we have five and five.
You know, to run a restaurant,
You need to understand pricing,
You have to understand profits, and you have to understand
What draws customers in.
It's about the creativity. Is that clear?
All: Yes, chef.
- Now, $100. $100.
- Thank you, chef. - Your goal is to create
The most expensive menu possible.
The winning team will be determined
By the combined total price of all five entrées.
10 minutes. Your time starts now.
Let's go. Go, go.
Do not bring me any change.
Narrator: In this test of the chefs' creativity,
Each team must first collectively shop
For ingredients and then make dishes
That command the highest price possible.
- Hey, they're going to meat. Should we hit produce?
All: Produce, produce, produce, produce.
- What are you gonna get?
- Do you have filet mignon?
Can I get filet?
I am going to go towards
More of an expensive cut of meat.
People like to spend money on red meat when they go out,
So, you know, if you were buying those cuts of meat
For, like, $8 at the grocery store,
But we can sell it for $50, I mean,
That is a great profit margin.
- The front, but two more forward.
Keep going forward. No, no, no.
Back two, she was-- - one more.
Yep. That's the one filet.
Yeah, that's just me.
- Oh, my god.
These poor men working behind the counter.
You have five ding-dongs that are, like, screaming at them.
- New york strip, please, one portion.
One portion of new york strip, please.
- Please faster. - Please.
- Guys, get our proteins.
Proteins.
- Hi.
- I vote trout.
- I got-- - I vote trout.
- I got scallops.
- Yes, can I have the chicken thighs?
Two chicken thigh.
My chicken thigh is about $1.79.
That's a high profit margin.
It's chicken.
You know, so for me, that money
Is gonna be spreaded amongst the guys
Because I can elevate this dish.
- I don't need it wrapped. Just give it to me.
I don't need it wrapped. Just give it to me.
- Two minutes, guys. Two minutes.
- Is there anything we don't need in here?
- Where is donya?
- I'm coming. I'm looking for parmesan.
- Where is donya?
- Parmesan. I'm getting parmesan cheese.
- Five, four, three, two, that's time.
- Good job.
Narrator: With the shopping portion complete...
- What are we at? - $98.28.
- Whoo!
Narrator: And both teams within their $100 budget...
- $94. - Cool.
Narrator: The chefs now have 45 minutes
To get creative and maximize the profitability
Of their ingredients.
- Aprons on as soon as you can. - Yes.
- Creativity is important.
Presentation is important.
It's gonna up the value of your dish.
All: Yes, chef.
- Going rustic today, chef. - Yeah?
- Yeah. Just elevating my plating.
Today, I'm doing a nice grilled pork chop
And an apple compote on top.
And this is just straight from my heart.
Mom's cooking with me today.
I'm so inspired by my mom.
It just--it brings me back to, like, being a kid
And having tons of pork chops and applesauce.
- Rustic is good, but make sure they'll perceive value.
- Yes, chef.
- Do you have a starch on yours?
- A starch?
A parsnip-leek puree.
- Yeah. Okay. - Yeah.
I'm making a ribeye,
So I'm hoping that I can at least get
In the high forties in order to win this.
Fried shallots, chimichurri, and then some carrots.
- Okay. - Yeah.
- Chef, would these pair--
- Whole rainbow trout.
I'ma debone it, lay it flat
So it's the whole fish displayed.
You know, it's my first time deboning and butterflying
A entire fish.
Most times, I just cook the whole fish.
I have to be careful 'cause the trout is delicate.
I'm just following the bones.
Looking at the fish, opening it up
And seeing what the bones look like,
I committed to the idea to elevate it,
Show a little technique, a little flare.
You can charge a nice little pretty penny for that.
- Don't go too heavy. Rainbow trout's very light.
Wanna be able to taste it,
So just be careful.
- Thank you, chef.
- I'm doing a kombucha lemon cayenne,
Kombucha beurre blanc.
- That's smart. Cheaper than vinegar.
The kombucha. - Yeah.
I'm going to do butternut puree
And, like, a kombucha beurre blanc,
Which I'm totally stoked on.
It's like, "ooh, kombucha, that's different.
I never thought of that, you know."
And I'm like, "I know."
- You're just about five. - Heard.
Heard, chef.
- Does everybody have their plates?
- Yes, chef.
- How'd you cook your potatoes first?
- So I just sauté them first and then put 'em in the oven.
- What are all these bits?
- So those are my shallots and my garlic,
But I'm gonna pluck that out in a minute.
I came over too late.
I'm looking at my shallots and my garlic,
And they're like--they're burnt in the pan like, oh, my gosh.
- Just taste it.
- Oh, [bleep]. - Little black burnt bits
Or taste like black burnt bits, you know?
- I didn't have to go back to scratch,
So what I did was rendered off some more, get my sauce,
And get those crispy bits out.
- See how much better that looks?
- Yeah, it does. Thank you, chef.
- 90 seconds. Red team, blue team.
- You have olive oil on your station.
Grab a pastry brush.
- I'm falling a little flat right now,
And I'm a little worried it's a strong steakhouse dish,
But it's not a strong gourmet dish.
- Just give this a little brush so it stays glistening, okay?
- Heard. Glistening.
- You guys should be walking. - Ten,
Nine, eight, seven, six, five, four,
Three, two, one, and serve.
- Right behind. - Well done.
- [bleep]
- I wish I had three more seconds
To turn around and throw something green,
A little fried kale,
Toss it in my salt
And put it on a plate.
But five seconds is up right now,
And all I could do is just plate and look at it
And hope for the [bleep] best.
- We have a very special judge joining us today
Behind the amazing restaurants
Lucques, tavern, and a.O.C.
Please welcome the phenomenal suzanne goin.
- Chef suzanne goin, predominant restauranteur,
Knows her business like no one's business.
And it's just a pleasure to be in her presence.
- Now, you know the secret behind not just being
A talented chef, but running a business.
- It's necessary to be able to take those lowly ingredients
And really make something of them, like a chicken thigh.
Like, if you can make
A really delicious chicken thigh,
You're good, because you can charge so much more,
And that can really help your restaurant survive.
- Let's start with atoye.
Narrator: In today's challenge,
Chef suzanne goin
Will taste each dish individually
And score it with a dollar value.
The team with the highest combined total wins.
- Right. Describe to the chef, please.
- I have a crispy-skin chicken thigh,
And it's on a bed of roasted potatoes.
- I tasted all her components.
I was right next to her when she was plating.
She is going to knock this out of the park.
- It's very appealing and something
That you really wanna eat. - Absolutely.
Thank, chef. - That visually is beautiful.
- Really nicely balanced dish, I think.
- Chef, in terms of value, on a menu,
What price would you give that?
- The guys are a cohesive bunch already.
So as I'm literally just coming to the team,
I feel that I have to impress them.
- I would go...
- I have a crispy-skin chicken thigh,
And it's on a bed of roasted potatoes.
Narrator: In today's creative challenge,
Chef ramsay has tasked the teams
With taking their $100 worth of ingredients
And making dishes that are the most profitable.
- Looks very appealing and something
That you really wanna eat.
- Absolutely. Thank you, chef.
Narrator: Atoye is up first
As she tries to impress
Her new teammates by transforming
A humble chicken thigh into a dazzling expensive dish.
- Chef, in terms of value on a menu,
What price would you give that?
- I would go...
$32.
- Yeah, I agree. It's gotta be.
- Great job. - Good job.
I'm definitely excited to have atoye
Part of the team now.
Maybe this is the switch that she needs
To boost her and push her forward in the competition.
I'm glad to have her on the blue team.
- Donya, let's go.
Present your dish to chef, please.
- Here you go. - Hi
- Right there, you have a new york strip steak.
I seared off the mushrooms
Just like I seared off that steak.
Basted in some butter.
And also, on top of that steak, you'll also have
Three types of peppercorns.
- It's a little plain.
I like simple, but I feel like a little something
To maybe make it pop--
- Pop like a green. - A lit--yes.
- You've taken it to medium. What a shame.
Chef, the value of that on a menu, please.
- Definitely, steak is definitely something
That costs over $40-something.
- I'm gonna go $39.
- Damn. - Hey, head up.
- Head up, yeah. Yes, chef.
- Up next, jason. Let's go, please.
- Go, jason.
- So we have a cap of ribeye,
On top, we have a pickled swiss chard stem.
- Wow. - Good.
It says the ribeye cap? - Yes.
- Okay, that's a smart choice.
- Thank you. - Yeah.
- I think it's today one of the most trendiest cuts
On the planet, right? - 100%, chef.
- Yeah.
- Cap steak-- it's more expensive.
The amount of meats, the presentation--
I'm thinking I'm gonna get, like, $40, $42 out of it.
I think that's a great plate cost.
- On a menu, what would you price that at?
- $48 maybe. - $48?
- Yeah. - Wow, that's a good price.
- Yeah. - Thank you, chef.
- Up next from the red team, leigh, step forward, please.
- Today I have a bone-in, pan-seared pork chop
And a cauliflower puree.
- Visually, I think the pork chop's really pretty.
I guess the presentation for me is a little--
I don't know if it feels a little dated
Or something with the circle.
- Yeah, chef.
- How'd you cook that pork chop?
- I seared it in the cast iron
With brown sugar and fennel seed, chef.
- Your seasoning's on point.
The price on the menu elevated as an entrée.
- $42.
- What do you think?
- Yeah, I totally agree. - Yeah.
Narrator: Ryan is looking to keep
The blue team ahead
By choosing one of the more expensive proteins
Of the day, scallops.
- I guess would say I like, don't love.
What did you pay for your scallops?
- $10. - Yeah.
People know they're expensive.
- Did you do 'em justice?
- $44?
- $44.
Wow. Good price.
Narrator: While sammi presents
One of the most expensive cuts of beef,
The filet mignon, hoping it will translate
Into big money.
- Does it taste as good as it looks, chef?
- Mm-hmm.
- What's it worth in your vision?
- I think $52.
- I'd agree. Delicious.
It's executed beautifully.
Narrator: Next up is dahmere,
Who was trying to maximize profit for his team
With a fairly inexpensive fish,
Rainbow trout.
- Let's get one thing clear: Fish cooked beautifully.
- Thank you, chef. - What price
Would you market that at, please?
- $32. - $32.
Yeah. For trout, I agree.
Narrator: Followed by sandra's creative take
On kombucha salmon.
- Salmon is cooked beautifully.
- And I would do a little bit more,
Whether it's more of the sauce
Or just--or up the kombucha.
That was the thing that sparked my interest,
And I'm sort of searching for it.
- Right. - Yeah, more.
The price would be what?
- I would say...
$34. - $34.
I agree.
Wow, this is tight. Jonathan, please.
- Time for me to step up to the plate
And show chef suzanne that I created a badass dish.
What you have there is sweet potato puree
On the pork chop itself.
I grilled it, and I let it rest with the rosemary butter.
And then I did a compote of apples, little cinnamon.
It just kind of reminds me of home.
- Chef, how does that taste? - That's so good.
Now that's like "you have to go there and get the pork chop."
- Thank you. Wow, that means a lot.
- Yeah. No, it's really good.
- Young man, it's, for me, the dish of the night.
- Thank you guys.
- Chef, the price of that
On a menu tonight...
What would you be happy pricing that dish at?
- I might go bold and go--
Am I crazy to go $52 for a pork chop?
- I would pay $52 for that.
- I would for sure pay it. - Yeah.
- Can I have it for dinner? - Yes.
Oh, my god.
- Young man, congratulations.
$52. Well done.
- Great job. - That's unbelievable.
- Blue team, total of $208.
Right, carmen, let's go. - The pressure's on.
There's a lot of talent in the top ten,
So I just wanna make sure that I own it
And deliver and sell the hell outta my dish today.
I made a seared ribeye
With a parsnip and leek puree
And some glazed carrots.
- Did you think about puree plus lime plus steak?
- I just wanted to add some fat and cream
And kind of, like, a smooth texture
And then some acidity with the brightness
Of the chimichurri.
- Ribeye is beautiful.
Take that back in line, please,
While chef debates a price on that dish.
Red team, $41 to tie and $42 to win.
- Oh, god, don't tell me that.
[dramatic music]
♪ ♪
- [sighs]
♪ ♪
- I'm gonna go with $40.
- $40. - Mm-hmm.
- $40. - [bleep]
- Blue team, congratulations.
Your feedback's been amazing. - Oh, thank you.
- All of you thank this amazing lady.
- Thank you.
♪ ♪
Now there's a lady who knows her pricing.
- [sighs] - blue team, congratulations.
- Thank you, chef. - Thank you.
- I'm sending five of you to live the high life
In the most elegant, opulent, decadent trailer park.
- Okay. - I'm not joking.
- Okay.
- The amazing hicksville trailer palace
In beautiful joshua tree.
- Oh. - [bleep]
- This desert oasis has it all.
- Man, it feels [bleep] amazing to win.
We went to act-- like, joshua tree.
I never heard of the place,
And I'm excited to see what that's all about.
- Red team.
There's one thing that badly needs restoring:
Our stock of beef wellington.
You know the signature dish is just through the roof.
It is a hot seller.
So let's start off with the puff pastry
From scratch, right?
All: Yes, chef.
- Churning the butter.
It is a bit of a mess of undertaking, okay?
So please be careful, but it needs to be done.
Head back into the dorm.
All: Yes, chef. - Thank you, chef.
- Thank you. - Good job, boys.
- Great job, guys.
- Sorry, guys. - I'm sorry too.
Like, I just don't feel like I'm growing anymore.
This is not working for me.
- But, like, your puree was delicious.
It was delicious.
- This is the sixth challenge
That we have lost in this competition.
And obviously, those are not all my fault,
But I do take a lot of blame.
So you know, I'm not feeling well at all right now,
And it is starting to take a toll.
You gotta bounce back from this.
- Nice job, bro. - Thank you, baby.
- We wanna actually cook with pride
And cook with american dream,
So this right here is just salt on the wounds.
You know, today we're just sad.
I'm totally disappointed in not my team, but myself.
- Hey, hey, hey, hey, hey.
You looked off.
- I'm just breaking down 'cause mentally,
I'm exhausted, and emotionally, I'm tired,
And physically, I'm tired.
- Come here. I love you.
Come on, let it out.
Come on out, just get it out.
Come on.
- [crying]
I just know what I expect from myself,
And I just did not deliver that [bleep] today.
[bleep] let the girls down, bro.
- No.
- I know I can [bleep] cook.
I wanna be a [bleep] a great chef.
And today, I just did not get that.
And I just [bleep]...
- Has anyone churned butter here?
- You just beat it,
And then you drain it through cheesecloth.
- Yeah. - And then you make buttermilk.
It has to be really cold, though.
- I've never churned butter in my entire life.
We're just kinda winging it right now.
Thanks.
Feel like I'm trying to unclog a toilet.
- Oh, my god. Eight hours of butter churning.
- I don't think this is right. Are you sure--
- I have no idea what the [bleep] we're doing
Right now.
- Ugh!
[upbeat music]
♪ ♪
- Damn, look at these trailers.
♪ ♪
[wolf howls]
- Wow.
- Oh, look at the pool! - Oh, nice.
- Trailer park boys in full effect.
- It's a very unique
And an individualized experience--
Hicksville, that is--
But it looks like it's gonna be a lot of fun.
- I'm going in there for a show.
- Oh! [laughter]
- Did you freak out?
- I'm going in there 100%.
- Oh, my god. - This is lit, bro.
- Damn, look at these trailers.
This is definitely a trailer palace.
- Back to hell's kitchen.
Land ho! Land ho!
- Full steam ahead. Full steam ahead.
- We got archery.
- Let's go, kimbo slice. - Kimbo.
- Well, damn.
I am the shortest. Okay.
- Watch out. Go ahead, atoye.
You can go first.
- Ah...
- Anybody ever play a game of chicken?
[laughter]
- At this point, I realize
That I'm gonna be laughing all night long.
I better hold on 'cause my stomach's about to hurt.
Stop. Your putter's upside down.
- You all looked.
- You're distracted me on my putt.
- I need new batteries.
- Cool. - Clean it up.
- How's it looking there?
- Oh.
- Was the ice a bad idea?
- Very bad idea.
- Really?
What happened?
- No, chef, come on now.
- What does the ice do?
- Ice makes it harder to churn?
- [laughs]
It'll like quadruple your... [laughing] time.
- I've never seen chef christina laugh.
Like, we must just be so [bleep] dumb
That it tickled her to pieces.
- So we would've already had our 7,000 grams of butter.
- A hundred percent. That's why we had it out.
It was like a kind of room temperature.
Was there already a... - Oh, my [bleep] god.
- Fat cap? - Oh, my--
- I just am tired and exhausted
And wish that I [bleep] didn't put the butter in ice.
I don't know.
- Lessons learned.
Lessons learned. - Son.
- But now you know.
[upbeat music]
♪ ♪
- Oh, yeah.
- I'm famished. - That looks nice.
- Oh, man.
The ribs, the steak, tri tip.
- Welcome to the blue team.
- Thank you.
It feels amazing.
Being amongst the guys, they make me feel so good.
I just fit.
It was just like a perfect fit,
Right on in.
No other place I would be.
And to share it with them-- it's amazing.
I am so happy to be with you guys,
To be that level. - Hell yeah.
- Absolutely. - Thank you.
- We're all equal here. You know what I mean?
- Absolutely.
- There's nobody above anybody in this place.
- Never. - Absolutely.
[dramatic music]
- Yesterday's gone. Today's a new day.
- Let's go, baby.
- Be aggressive.
Got to be aggressive. - All right, let's go.
- Bang, bang. - Come on, boys.
Come on. - I like it.
♪ ♪
- Ladies, we good? All: Yes, chef.
- Are we energized? All: Yes, chef.
- Good. Glad to hear it.
Marino. - Si, chef.
- Open hell's kitchen, please. - Subito.
♪ ♪
Narrator: Once again, hell's kitchen opens
To another packed dining room filled with anticipation.
- Come on. Let's go, blue!
Narrator: Orders are already being placed
As some eager diners
Sing with excitement.
- ♪ we're excited as can be ♪
All: ♪ and we've really got an itching ♪
♪ for some tasty grub ♪
Narrator: And today's service will feature
A special vip 12-top
For influencer daniel mac's birthday...
- Here we go.
Narrator: Where both kitchens will have to coordinate
To serve their half of the table
At the same time.
- To the birthday.
- Hey!
- Happy birthday.
- On order six-top, yes.
Half of the 12-top.
Two tartare, two carbonara, two flatbread.
- Five minutes out, chef.
Five minutes appetizer.
- Heard.
- Half the 12-top, yes? All: Yes, chef.
- Two flatbread, two risotto, two tartare.
All: Yes, chef.
- Working two tartares.
- It's heard. - Sammi, come here.
Let's go. - Yes, chef.
- Donya. - Yes, chef.
- Appetizers. Appetizers.
All: Yes, chef. - 12-top.
Give me a time, please.
- Five out. - Five out; heard that.
- Okay, look at me. It's not a race.
All: Yes, chef.
- Is that a proper five minutes?
- Yes, chef. - It's out for five.
- Let's go, then. Let's go. Let's go.
Both: Two car, two beef tartare, two flat breads.
- Can you work on the two beef tartare, please?
- Yes. Two beef tartares working.
I'ma start the carbonara right after it.
- Four minutes out, sammi.
- Four out. Heard.
- I'm trying to coordinate with the red team
To send appetizers for 12 people,
Where we do six, they do six.
Let's go. Flatbread's in, chef.
Let's go. Let's go.
So it's the boys and atoye tonight,
You know, so we're gonna [bleep] crush it, 100%.
Three minutes out. Yes?
- Three out. Heard.
- Atoye, you're gonna have to watch this risotto.
- Heard.
- This is either going to make us or break us.
We just need to keep locking eyes,
Keep saying times,
Make sure that we're going to the pass
At the same time.
How's that risotto, atoye?
How's the risotto?
- Keep cooking it down. Keep cooking it down.
- How long, atoye?
- Three minutes, chef.
- Keep cooking. Keep cooking.
Y'all keep cooking.
- Come here.
Come here for a second.
- Huh?
- Y'all keep cooking.
- Water?
- Ja--come here. Come here.
She's got something in her throat, chef.
- Are you okay?
Narrator: It's nearly 30 minutes
Into dinner service,
And influencer daniel mac's 12-top...
- Give me a time, please.
- Five out. - Heard that; five out.
- Okay, look at me. It's not a race.
Narrator: Is waiting to be served appetizers,
Which are coming from both kitchens.
- How is that risotto, atoye? How's the risotto?
[dramatic music]
- Keep it cooking. Keep cooking.
Y'all keep cooking.
- Come here.
- Ja--come here. Come here.
She's got something in her throat, chef.
- Are you okay?
- [coughing]
- Got some water?
What happened? You okay?
- I was tasting the risotto. - Okay.
You get burned, or it's stuck?
- It got stuck. - Okay.
Drink some more water, please. - Yes.
- Okay, breathe. Good girl.
Let's go.
- Not today, risotto.
You are not gonna take me out.
You are not gonna be the end of me
First day in the blue kitchen. Hell, no.
- Good girl. - You okay?
Yeah? - I'm good, chef.
- Walk the carb. Walk the other one.
- Carb, behind. - Sammi, walk your apps, yes?
- Yes. Walking now.
- Tartare behind.
- Very nice, that carbonara.
Very nice. - Heard, chef.
- Walking now.
[dramatic music]
- Very nice, atoye.
- Thank you, chef. - Good.
Red team, well done.
Go, please.
- Oh, thank you so much.
- Wow. - Oh, wow.
Narrator: With the 12-top thrilled
With their appetizers...
- Mmm, mmm. Yeah.
Narrator: Both kitchens are now steadily pushing out
The rest of the dining room's appetizers.
- Definitely way better than what I cook at home.
- Better than what I can microwave at home.
Narrator: And chef ramsay is now ready
To move on to entrées.
- Fish and meat, come here, please.
Both: Yes, chef.
- Fish and meat. Fish and meat.
Narrator: And he's intent
On once again delivering the 12-top first.
- 12-top. Okay, red team,
You've got two salmon, two strip, two wellington.
Blue team, two salmon, two wellington, two strip.
Give me a time. - Eight minutes.
- I'll need four.
- Eight minutes. Heard. - Okay, eight minutes.
- Eight minutes for the pass. - Are we in the same page?
All: Yes, chef.
- Let's go. Eight minutes. Let's go.
- Eight minutes, two salmon.
- Two salmon, two new york, two wellies, eight minutes.
- Eight minutes, chef. - Heard that.
- Sammi, do you have time to check on those wellingtons
Behind you, the two in front?
- These? - The two in front.
- You want me to check the sides?
- Yes, please.
Tonight, I'm on hot apps with donya,
But I want to help sandra on meat stations,
Check her wellingtons,
Just kind of be the support that she really needs.
It looks a little blue.
It looks rare. - Yeah.
Let's put one minute in the sizzle.
Yep. - All right.
One minute in the convection.
- Two salmon, two strip, two wellie, three minutes.
- Heard on the three minutes. - Three minutes.
- Garnish will be up in two.
Tonight, I'm on garnish.
It's a great way to run point guard.
I can, like, communicate to the team
What they should have working.
Keep it, keep it going. Keep it going.
Keep talking. Every minute, please.
- Heard.
- I think chef ramsay put me on the station
Because of the power of my voice.
My bowl. Where my bowl?
My fry bowl. I need a bowl.
I need a bowl.
Where my bowl go? - Don't just shout for it.
Young man, look for it. Okay?
- Yes, chef. Yes, chef.
- I can't bring you all your bowls back.
I've got more important things to do.
Come on! - Heard. Heard.
- Here's your bowl for your fries, yes?
- Thank you. Thank you.
- Can we get those two wellies, sandra?
- Yes, please. Yes, please.
- Yes, chef.
- Two salmon, two strip, two wellie up in 60.
- 60 seconds. Heard.
- These two wellies are right here.
- How they looking? - Still looking a little rare.
- Let's pop 'em in real quick. Real quick.
- Pop 'em in.
- Two salmon, two strip, two wellie up in 45.
- Heard. 45.
- 45 seconds. Heard.
- I'll get it out. I promise I'll get it out.
- I'll walk it. Give me.
- I got sauce. I got sauce here.
- Okay, gimme, gimme.
- Walking two wellies.
- Two strips walking.
- Two strips walking, two wellies walking.
Heard? - Is that cooked?
Sandra, beautifully cooked.
Both: Thank you, chef.
- Good job, sandra. - Thank you.
Thank you. - Yes.
- Thank you for your help. - Anytime I'm here.
- Come on, meat.
Come on, atoye. Come on, please, jonathan.
- Walk strip. - Here, take this strip.
- Walking garnish. - Take this strip.
- Walking strip, walking garnish.
- Let's go.
- Walking salmon.
- Behind hot, behind hot, behind hot.
- Beautiful.
Nicely cooked, the strip.
- Yes, chef. Yes.
- Go, go, go, go.
- Thank you, chef.
- Oh, wow.
This is everything I dreamed of and more.
Narrator: With daniel mac's birthday party
Under the influence of great cuisine...
- Dig in. - Okay.
Narrator: The chefs look to keep
The momentum going.
- Nicely cooked, jonathan.
- Thank you.
- Let's [bleep] go. - Whoo!
- Come on boys. - Hey, hey, hey, hey.
Hey, who's shouting? Who--who is that?
Who just--who just did that?
- Me, chef. Me.
Okay. - We haven't won anything yet.
- Yes, chef.
- So it needs our concentration.
- Yes, chef. - And I need you
To behave like a leader. - Yes, chef.
- You're not like a cheerleader.
- Yes, chef. - Is that clear?
- Yes, chef.
- Holy [bleep].
- I don't mean to be that guy. I'm sorry.
- Right, ladies. Here we go.
Entrée two halibut, two wellington.
All: Yes, chef.
- Your choice of wellington and wellington and wellington.
- Two wellington. Two wellington.
One wellington.
Two more wellington.
- Why is everyone ordering wellingtons?
- Behind. Behind.
How long two wellington, two halibut?
- Two wellington, two halibut up in 30.
- Halibut walking.
- Heard. - Two wellington walking.
- Heard. Two wellington walking.
♪ ♪
- Halibut cooked beautifully. - Thank you, chef.
- Wellington, I don't use this word often,
But perfectly cooked. Get them in!
- Thank you, chef. - Let's go.
- Damn, yeah, man.
I'm [bleep] killing these meats, man.
- Let's go.
Narrator: As both kitchens continue
To push perfect entrées out to happy diners...
- I've never had anything like it.
It's so flavorful and so tender.
- Red team. Come here.
All of you, come here.
Blue team. Blue team, come here.
Narrator: Both teams are neck and neck,
And chef ramsay has a plan to decide tonight's winner.
- Extraordinary service in both kitchens.
I've never sent a 12-top like that.
This couldn't be any stronger. - Yes, chef.
- But we got three tickets left in the blue
And three left in the red.
Tonight, the first to finish is gonna win.
Let's go! All: Yes, chef!
- Let's go!
- Let's go, ladies!
- What can I do? What can I do?
- Seriously, this couldn't be any stronger.
We got three tickets left in the blue
And three left in the red.
Tonight, the first to finish is gonna win.
Let's go! All: Yes, chef.
- Let's go! - Let's go, ladies!
- What can I do? What can I do?
- First ticket is two hali, two wellie.
- It's off to the races,
But it's off to the races of being perfect,
Being focused, and putting out perfect food.
- Walking halibut. - Yeah.
- Wellington walking.
- Behind, hot. - Wellington walking.
- Go, please.
- Five now.
Two salmon, two strip, one more wellington.
All: Yes, chef. - Four minutes.
- Let's go. Four minutes.
Let's go.
- It's through the freaking roof.
It's like on the moon, the pressure.
- Sandra, I've got the fries.
I need the strip. - Yes, chef.
- Now. - Strip walking.
- Thank you. Everything's here.
- Yes, chef.
[dramatic music]
- Beautifully cooked.
- Just delicious. The steak is out of this world.
- All day on a board.
Three--we got three halibut, one new york, one wellington.
Okay? - Yes, chef.
This is [bleep] go time right now.
Time to put it into six gear.
- Hey, blue team. All: Yes, chef.
- No room for error.
All: Yes, chef.
- Keep doing what we're doing.
We're on a roll, and nothing's gonna stop us.
There can be no mistakes at this point.
- Go, go, go, go.
Five now. Entrée.
Two salmon, two lamb.
- Two salmon, two lamb. Heard.
- First one to finish wins.
We're not going up for elimination.
Let's go.
- We're not going out tonight, ladies.
- Two lamb up in 30 seconds.
- Behind, going, hot! Lambs walking.
- Walking salmon.
- Lamb beautifully cooked.
Go.
Ladies, final table.
One salmon, one wellington. All: Yes, chef.
- Blue team, two salmon, two strip.
You're one table each. - Yes, chef! Let's go!
- Five minutes, two salmon, two strip.
- Two salmon, two strip, four minutes.
- I'll be going one salmon, one wellie.
That's it in three.
- I got one in there, just in case, already cut open.
We're down to the wire.
We're up to the last ticket, and at this very moment,
I'm [bleep] panicking.
- What's going on with that wellie?
Go, go, go. This is good.
- Let's go. Let's go. - Please go make the salmon.
- On your right. Let's go.
- Hey red team, come here.
Come here. Just touch that.
I want you to touch it.
- It's cold, chef.
- It's ice [bleep] cold.
- Go, go, go.
- It's ice cold.
- I'm gonna walk strip.
- Walk strip. - Walking strip.
- I got 60 seconds.
- Heard. - 60 seconds.
- 60 seconds walking strip. - Let's go.
Last table, come on.
- Zero room for error because the first person to [bleep] up
Is the one that's gonna lose it.
- Get this out.
Get this out. Get this out.
- Come on, come on.
- Walk it. Walk it.
- Hot behind.
- Is that cooked?
Oh, man.
Blue team, come here. All: Yes, chef.
- Your cooking is absolutely spot on.
- Thank you, chef.
- And the last table coming up.
I'm still raw in there. That's not pink.
It's raw! Raw!
- Jason, jason! - [bleep].
- Come on, quick, quick, quick!
- The last table!
- Butter. Butter in the other pan.
[all speaking at once]
- In that pan. - In that pan.
- Don't lift up the [bleep] pan.
- No, chef.
You know, being a leader,
I've put up beautiful fish all day.
And I really rushed that last ticket.
I should have taken the two minutes,
Slowed everything down, but I didn't,
And now I'm paying for it.
♪ ♪
- How's that looking? How's that looking?
This needs to cook as fast as possible.
- Wellie walking.
- Is that-- that was [bleep] cold.
Did you touch it? - Yes.
It's not cold.
- It's still cold.
It's still [bleep] cold.
- It's cold. It's cold!
- It's still cold.
- [bleep] damn it.
- 30 seconds, chef
- Blue team, how long?
- 60 seconds, chef.
- They need 30, you need 60.
It's the last table.
Both of us screw up the entrée.
- Me and jason, side by side, fresh pan.
I'm basting the salmon, basting the salmon,
Turning it over. - Keep basting.
Keep basting.
- [bleep]. - I'm here. I'm here.
- I dropped the spoon in the 500-degree butter.
You know, fingers are for burning.
That's what they're for. You know what I mean?
- Salad's in the window.
♪ ♪
- Go, go, go, go.
That was close. All: Yes, chef.
- Congratulations, blue team. You won.
All: Thank you, chef.
- Whoo! Team w tonight.
I'm so proud of my brothers and my new sister,
And it just--it feels so [bleep] good.
I can't describe it.
- Good job, brother.
- Yes, boys!
- Walking now, walking now. - Go, go, go.
- Hot. I'm deflated.
I'm defeated.
I'm pissed
Because it's the last [bleep] ticket.
- Oh, man. [bleep]
- Damn it. - Go.
♪ ♪
- Right. Listen up, all of you.
I saw a lot of good things tonight.
We were vocal, but you did lose tonight.
You had it.
That's the bit that frustrates me.
And as we progress in this competition,
It's gonna come down to those finer details.
So as a team, you need to get back to the dorm,
Talk it out passionately,
And think about everything you've done
In this competition
And come back to me with two individuals
Up for elimination. Is that clear?
All: Yes, chef.
- Get out of here.
- I feel like banging my head through the wall.
I don't feel like we deserve to lose that service.
It all came down to a beef wellington.
- Always the last ticket.
- I really just don't wanna see any of you go home.
Sending someone home tonight is not feeling great at all.
I literally consider them my family at this point,
And that is what's making it so frustrating
And so hard to, you know, make these decisions.
- I literally feel so defeated in every possible way.
- Defeated.
- Like, I don't wanna lose any of you guys.
I really don't. - I know.
[dramatic music]
- We should not have lost this service.
We shouldn't have.
- I don't even-- I honestly don't even care
That we had a great service.
Like, it's just-- the last, like, two minutes
Was just so stupid.
It just canceled out
The rest of the service prior to.
- Well, tonight, I feel
Like it needs to be donya and sandra.
- Yeah, no, I agree.
- He wants to see the fire.
- I hate [bleep] talking up there.
[laughs] you know what I mean?
I'm running outta steam.
♪ ♪
- I think, based on both performances tonight,
It would've been a tough loss for either team,
But this is a competition. Understood?
All: Yes, chef.
- Carmen, red team's first nominee and why.
- Our first nominee is sandra.
There were several mistakes from the meat station tonight
And during challenges across the board.
- The red team's second nominee and why.
- Our second nominee chef is donya.
Donya has had her ups and downs,
And this far in the competition,
We're just looking for consistency.
- Okay.
Sandra, donya, step forward, please.
[suspenseful music]
Sandra, why should you stay in hell's kitchen?
- I have come a very long way in the short amount of time.
I've got a lot of passion, drive, determination,
And I've got a whole lot more to show.
- Donya.
- Chef, I'm a pusher. I'm a motivator.
I run that kitchen like it's mine.
I've grown so much.
I'm here to show you that I'm not just a line cook.
I am a chef, chef.
- Donya, who is the weakest in the red team?
♪ ♪
Simple question.
- We're all hard workers here.
- I'm not asking how hard you work.
Who is the weakest chef on your team?
- Sandra, chef.
- Sandra, who's the weakest chef
In the red team?
- It's incredibly difficult to answer.
- Who did you vote for?
- I voted for myself and donya.
♪ ♪
- You put yourself up there? - Oh, yeah.
♪ ♪
- The person leaving hell's kitchen is...
♪ ♪
Sandra.
Let me tell you something really important.
Tonight was a good service.
But when you consider yourself the weakest,
That is confirmation right there
You are not ready to be my head chef.
- Yes, chef. - Give me your jacket, please.
Thank you.
Good night.
- Good night, chef. Thank you.
[moody music]
I'm not disappointed in myself because this was
An incredible experience, and I'm proud of myself
With how far I came.
I've been on the chopping block
Four times, and I completely understand and respect
Chef ramsay's decision.
I will always own my [bleep].
That's it.
- Donya, if you think that question
Was difficult to answer, young lady,
You are not ready to be my head chef.
♪ ♪
Come here.
♪ ♪
Wake up.
- Yes, chef.
- Back in line.
- Thank you, chef.
- All of you are about to face some tests
That are gonna separate the chefs from the cooks.
So keep your head in the game.
All: Yes, chef.
- Get out of here.
♪ ♪
- Count my blessings. Chef sees who I am,
And I deserve to be here.
All it means is that I have to grind harder,
Like, literally every single day.
But I'm not just his line cook. I am a chef.
And tomorrow, you will see that.
I don't understand why she said her name.
I don't know why she said her name, bro.
- She must have been ready.
The red team's full of really strong women
Right now who really care about each other,
But at the end of the day, all of us want this
Really [bleep] bad.
So if you're gonna say
You put yourself up for elimination,
It is what it is. You're going home.
[dramatic music]
- The red team put me up for being the weakest chef,
But you know what feels so good is when I can come
On the blue team, come out on top,
Win a challenge and win service.
Here I am.
I'm not going nowhere.
- If sandra wasn't even confident within herself,
How could she expect me to be?
So long, sandra.
Narrator: Next time
On "hell's kitchen: The american dream"...
- Come on, ladies.
Narrator: When chef ramsay turns up the pressure...
- Composure. Attention to detail.
Narrator: Will it be too much for some of the chefs
To handle?
- It doesn't feel right anymore.
- Let's get this right. Narrator: And will
Dahmere's attempts to take control...
- Keep talking to me! I wanna hear it.
Narrator: Cause a permanent fracture in the blue team?
- You don't gotta tell me what to do.
You don't got it.
- I'm not telling you what to do.
- I'm just saying. I'm just saying.
- Atoye, come here. Narrator: It's all next time.
- I know damn well what this journey has been like for you.
- Yes, chef. - Come on.
Narrator: On a down-and-dirty episode...
All: Oh!
Narrator: Of "hell's kitchen."