Original subtitles

Previously on "Hell's Kitchen"...

Whoa!

Where that come from?

With Punishment Passes on the line...

Yo, let's go.

The chefs were challenged

to cook perfect appetizers.

- Who's going to be first? Come on.

- Nadia... - Scallops roasted beautifully.

Congratulations. Well done. - Thank you, Chef.

Badass.

And Georgiana...

- Delicious. Congratulations. You are in.

Were impressive.

But they were narrowly beaten by Mya.

Lobster beautifully cooked.

Congratulations. - Thank you, Chef.

- Well done. - Thanks.

This is a start.

I'm not cocky, I'm confident.

On the Blue Team...

I need accuracy.

- Let's go, man. - Let's go, guys.

Mike's strategy...

You want to just ride the middle wave

all the way to the end, and then boom, first place.

Paid off.

- Beautifully cooked. Congratulations.

Let's go!

Earning him the coveted Punishment Pass.

Open the doors to Hell's Kitchen.

Let's go.

During the first dinner service

of this historic 25th season, the Blue Team's Diego...

Beautifully cooked, those Wellingtons.

Yeah.

And Valentin...

Hey, you're cooking's been spot-on tonight.

Thank you, Chef.

Rose to meet the occasion.

I'm not celebrating till it's over.

It was a different story in the Red kitchen.

I'm nervous.

Jeyda's nerves got the best of her.

The egg white is, like, sticking.

- Are you blaming the egg? - Holy.

The fish station imploded...

You've just said five minutes for the salmon.

I left them in the oven too long, Chef.

As Reni failed

to deliver properly cooked salmon.

It's not even pink.

Three times.

Ladies, with me.

Chef Ramsay had all he could take of the Red Team.

I'm done with excuses, and I'm done with you lot.

Get out!

At elimination, they nominated...

Reni.

- And... - Jeyda.

Jeyda, Reni, step forward, please.

In the end, it was...

Reni, please take off your jacket.

Whose chances of becoming head chef

at Hell's Kitchen Foxwoods Resort Casino

went up in flames.

And now, the continuation of "Hell's Kitchen."

Red Team, Blue Team, get out of here.

First dinner service down.

We made it through the entire service.

- Let's go! - Valentin and Diego, baby.

Valentin, let's go!

Hey, pop the champagne!

We're feeling on the top of the world.

We won the first challenge into winning the service.

Big win. Let's go.

Another win for the Blue Team, baby.

Two, three, four.

Miles, what the hell is that?

What are those elbows doing?

After a long day and a late night,

the chefs are finally getting some much needed shut-eye.

However, their eyes won't be shut for long.

Everybody up!

Everybody up, everybody up!

- Smiles on those faces. - Hey, get up, man!

- OK, boss. - Hey, get up, man!

Bathing suits on.

Let's go.

I roll over and I see

a shirtless man standing there.

And I was like, oh, OK.

Put your bathing suits on.

- Bathing suits? This is a cooking show.

Mama, let's go!

- Oh, my. - This looks so good.

- Let's go! Rise and shine.

This is crazy, bro.

Slides going this way, that way, lazy river.

This looks like a place, you know,

I want to just float around and have a piña colada.

Just...

- Good morning. - Good morning, Chef.

Just to take the stress level down a notch,

I thought we'd have a little fun this morning.

And what's more fun than the Great Wolf Lodge?

It is nice to have a little bit of fun after last night.

I definitely prefer

the smiley, laughing Chef Ramsay,

and not the one who's yelling at me.

Now listen up.

Today, all of you are going to be cooking

something that Gen Z would say it's...

fire.

Uh-oh.

You'll be cooking sliders.

- Yeah. - Oh.

Here's how it's going to work.

Two chefs from each team

will cook the exact same protein.

Each team will have

four delicious proteins to choose from.

The chefs cooking the same protein

will race down these slides together,

and that's where your ingredients will be.

Here comes your ingredients.

- What? - Oh, my God.

- What is this? - Sliders sliding down.

Chef Ramsay turns those waterslides on.

Come crashing down the burgers.

Oh, my God.

Hell yes.

There is a different ingredient listed

on each of these squeezy burgers.

Let's start off with bison.

Who's cooking the bison sliders?

Head up to the stairs. Off you go.

I'm actually pumped that we get to do this.

I'm an adrenaline junkie,

so any of these racing things, I love doing.

Here we go!

Whoo! Come on, guys!

Whoo-hoo!

That slide is so fun.

I want to do it again.

Here they come.

Whoo! Come on, guys!

Let's go!

Once the teams hit the water,

they will have one minute to select their ingredients.

Hey, be smart, be smart, be smart.

15 seconds gone.

Each pair on each team

will cook with the same ingredients.

Come on, guys.

Five, four, three, two, one.

- Let's go. Out of the water. Let's go.

Whoo-hoo!

Yeah!

When Mya puts up the coconut milk,

I'm like, girl, what are we going to do with that?

Why did you add coconut milk?

Last minute, he's like, time's up, and I'm holding it.

- Lamb is on its way. Let's go.

Let's go!

Going down this tube, it's awesome.

I'm having such a great time. I'm laughing, I'm giggling.

We're literally sliding for sliders.

Up here, up here.

- Come on, guys. Come on. - Come on, guys.

- Up here, up here! Yeah, yeah, yeah.

Go up, go up.

- Go, go! - Go up.

Five, four, three, two, one.

Let's go.

For their lamb sliders,

both teams focused on Mediterranean flavors,

with Georgiana and Haley grabbing Kalamata olives

and sun-dried tomatoes,

while Mike and Aiden grabbed cornichon

and pomegranate molasses.

- Right. Beef is on its way.

Here they come.

Let's go!

Whoo! Let's go!

- Come on, come on, come on! - Go, go, go!

For their beef burger, Johnny and Gabe

went for Mexican salsa- inspired flavors,

grabbing poblano peppers, mango, and dried apricots.

While Nadia and Jeyda tried thinking outside the box,

grabbing black garlic and corn.

This is going to be one sweet-ass slider.

- Whoo-hoo! - Well done. Towels.

When have you ever seen corn be put on a slider?

- Right. Final round. Here come venison.

- Let's go! - Let's go!

- Whoo! - Come on!

Go, go, go!

- Let's go, let's go, girls! - Guys, come over here!

Get the red onion.

In the venison ingredient grab,

Miles and Dylan looked for variations

on a traditional slider, grabbing Bibb lettuce,

prosciutto, and heirloom tomatoes.

Go! Come on, Red Team!

Three, two, one!

And stop!

While Kylie and Sandra

took a more rustic approach by gathering fennel,

black garlic, and apples.

Right. Everybody happy with the ingredients?

Yes, Chef.

You'll have 30 minutes to create three stunning sliders.

But right now, all of you head back to Hell's Kitchen,

and I'll see you there shortly.

Well done. Great job.

You've just got 30 minutes.

Remember what protein you got? - Yes, Chef.

Then get your wild card ingredient. Let's go.

To go with the ingredients

they have selected in the pool,

Chef Ramsay has also allowed

each chef to select one special additional ingredient.

I'll take Calabrian.

Give me those quail eggs.

- First come, first serve. - Let's do it.

Guys, use your same spots as that first challenge.

Do you know what you're making?

Yes, Chef. I have bison.

- You got bison? - I got bison.

- Have you cooked bison before? - Not much.

What do you do with the coconut milk?

- We'll see. - OK.

I'm not happy about that.

That's the one that's throwing you off?

- Yeah. - The coconut milk?

Absolutely.

Mya does seem really thrown off by the coconut milk.

And I'm just thinking, girl, like, you picked that.

What are you making today?

Oh, you got fried mushrooms tips?

Yes, I want to make

a Vietnamese-styled burger with the bison.

So I've got coconut milk, mint, and lemongrass.

OK.

- I got this pepper, Chef. - You know what that is?

- Not exactly. Not which pepper.

You can take a bite of it, yeah?

It's called the Jimmy Nardello.

I got the Jimmy Nardello peppers,

which I've never even heard of.

But it's a moment for me to prove to Chef Ramsay

that I've never been afraid of trying something new.

Spicy? - Uh, try it.

OK.

- Gentlemen, halfway. 15 gone, 15 to go.

- Yes, Chef. - Yes, Chef. 15.

Good.

So what are you making?

Right now, I'm working on a charred corn relish.

OK. What else did you put in your patties?

Salt and pepper.

I feel like everything here is gonna have a lot of flavor.

So I want all the ingredients to kind of shine through

and work with the meat. - OK.

Yeah, so I'm doing kind of like

a play on a Mediterranean smash burger.

And then I have blue cheese,

which I'm going to blowtorch on top of the smash afterward.

I'm excited to see how it comes together.

Mya, did you figure out what to do with your coconut milk?

I put it in here.

Oh, you're making, like, a creamed mushroom situation?

- Yes, Chef. Light bulb.

I have mushrooms, so what I'm going to do

is cook down the mushrooms,

sauté those off with some nice herbs.

Excuse me.

Don't talk about this.

Oh.

Yeah, they're sticking.

I'm, like, freaking out immediately

because the slider is sticking to the grill.

- Nadia, oh. - Like, this is not good.

Five minutes, ladies.

Make sure your sliders look nice and pretty.

I think my burgers are over, bro.

When I see all the burgers, they don't look nice,

but I'm able to put them back together a bit.

Hopefully, Chef thinks

everything tastes good together.

Guys, also make sure you have every ingredient on your plate.

If anyone needs help, don't be afraid to ask.

We gotta win this challenge. We're working as one team.

- Looking good, brother. It looks great.

- I just need a plate. - Kylie, what plate?

Any one! I don't care!

- Ten, nine... - I need another pick.

I need another pick. Pick, pick, pick, pick.

Eight, seven, six...

- Right behind. - Five, four...

- Walking. - Three...

- Run, run, run. - Two, one.

- Run, run, run. - And stop.

- Good. - Wow.

Right. Listen up.

Here to help me judge this morning

is a chef who really knows his burgers.

Please welcome executive chef and cofounder of Wahlburgers...

Someone from Wahlburgers is coming.

I'm hoping for the obvious.

Chef Paul Wahlberg.

Let's go!

I know that he's Mark Wahlberg's brother.

- How are you? - Pleasure.

Good to see you, Paul.

Take us back to the beginning.

Where does the passion for burgers come from?

When we were kids, you know,

people would make fun of our names,

and Whalburger was always kind of thrown in there.

And then one thing kind of led to another.

Well, they're not making fun of you now, are they?

Chef Paul is going to be

judging your sliders head-to-head.

After Chef Paul has tasted all the sliders,

he'll decide which one is worthy of a point.

The team with the most points will win today's challenge.

Let's begin with a classic, shall we?

- Yes. - The beef sliders.

Four of you, step forward, please.

Let's go. - Let's go, boys.

- Come on, boys. - Come on, boys.

I'm not really worried about

if I'm going to get a point or not.

I'm confident with what I put together,

and I know I'm going to bag one of them points.

Right. Gabe, give us an insight, please.

Today I prepared for you

a quick pickled mango and poblano slaw

with a mushroom duxelles.

- That's fantastic. It's really nice.

There's such good balance with everything.

Thank you, Chef.

Johnny G.

So at the bottom, you have a mango and apricot jam.

And then I made a oyster mushroom chimichurri.

The flavor's really solid,

but there's a chewiness to the burger

that I'm struggling a bit with.

Jeyda.

So I have a beef slider with a sweet and spicy creamed corn.

And my secret ingredient was Chinese sausage.

That's a good heat that kind of carries through the flavor,

so it's really good. - Thank you.

- Yeah. I love that. - Thank you so much, Chef.

Right. Nadia.

Chef, I have for you a black garlic aioli,

arugula salad, and corn relish with a pomegranate molasses.

Really like the flavors.

Everything kind of carries very well.

And I love sweet corn,

so that's one of those things that you don't see a lot.

- Decision time. Who gets the point or points?

I would go probably with Gabe and Nadia.

Gabe and Nadia, well done.

- Thank you, Jesus. I needed that so bad.

With the score tied, Chef Ramsay and Paul Wahlberg

have moved on to the four venison burgers.

It's super tasty.

And awarded points to...

I would go with Kylie...

- Yes. - And Miles.

- Let's go. - Yeah, boy.

Keeping the score tied heading into round three.

Up next, the battle of the lamb.

First up is Aiden with his...

Baa-Baa Burger.

Topped with tzatziki Chinese sausage.

I used my pomegranate molasses to make a jam.

That's really good.

And using the molasses is very difficult

because that flavor carries so intently.

Thank you, Chef.

With Aiden's slider being well-received,

Miguel is hoping to follow up with his...

Mediterranean-style lamb burger.

With crème fraiche, fried serranos,

and topped with a quail egg

he used as his wild card ingredient.

Smart move with the egg on top of the lamb,

by the way, young man.

It's super tasty.

It's amazing to see how these flavors are all leveled.

For the Red Team,

Haley's lamb slider with sun-dried tomato aioli

and pickled jalapeño chutney...

That lamb flavor just really carries.

Wow.

And Georgiana's kofta lamb sliders

sautéed in Kalamata olives...

That olive at the end

just really stands up well to the bun.

Make for another difficult decision.

Outstanding lamb sliders.

- I think I'm going with Aiden. - Aiden.

- Yeah. - Let's go, let's go.

- I mean, come on. I know my slider is a banger.

Not only did I score a point,

but we might got a chance to win this thing.

- Baa-Baa. - Baa-Baa.

- Final sliders, Bison. Let's go.

Thanks, Joy. - Chef.

What I have for you is a Vietnamese-styled bison slider.

The secret ingredient was white truffle.

There's mint, lemongrass, basil,

and then I glazed the bacon strips with coconut milk.

That's really good.

And that mint kind of sneaks in there

and the bacon's crispy and the truffle is fantastic.

I'm feeling really good.

I don't see myself not getting a point here.

Right. Mya.

It's a classic bison burger with garlic mayo on the bottom,

sautéed mushrooms, and a pickle on top.

- It's great. - Thank you, Chef.

Right. Diego.

I have a roasted tomato-bacon jam,

mushroom chile relleno filling.

That is surprisingly good.

- Yes, bro. - Let's go.

When you get into that filling,

that flavor just kind of explodes.

Diego packs a punch with his flavor.

Right. Valentin.

Chefs, I have a bacon poblano barbecue jam.

Then we have a little petite salade.

That's fantastic.

There's just those levels of acid that really cut through

and give you that little bit of bite.

- Wow, what a tasting. Here we go.

The point is going where, please?

The last one just blew me away.

- Valentin. - Thank you, Chef.

- Yeah. - Whoo!

Now people are starting to see my true colors,

and I'm definitely the top chef here.

Please join me in giving this incredible chef a big hand,

thanking him for today's work.

Today's reward is definitely going to get your heart racing,

because you have a unique opportunity

to go go-kart racing.

Red Team, you'll be grinding hundreds of pounds of beef.

Ooh.

Because tonight, we are making sliders tableside.

You know what goes well with sliders.

- Fries. - Fries. Thank you, Miles.

So there are hundreds of pounds of potatoes

that need to be peeled, sliced, blanched, and fried.

So, Mya. - Yes, Chef?

Will you be grinding gears

or grinding meat in the punishment?

I'm going to grind meat today, Chef.

I respect the decision,

and I'm sure the girls do as well.

All of you head off to the dorms.

Great job. Well done.

- Go. - Oh, boy.

- Holy crap! - Oh!

Whoo-hoo-hoo!

Let's go, baby!

You.

Valentine.

Come on!

I'm on your left.

That did not feel good, honestly.

You good?

I looked at Dylan.

I was this close to asking for his insurance information.

Whew.

- You good, bro? - Yeah.

Whoo.

- Ooh. - Hot-ass grease.

You guys are blanching it in oil?

Yeah.

Parcooking it just a little bit, yeah.

We're not really the strongest team yet.

- Jeyda, Jeyda, Jeyda. Some of these are burning.

- So that's OK. I'm OK with that

because that's how you eliminate people.

This is a mess.

Remember when I said work clean?

Yes, Chef.

How did we get so much oil on the ground over here?

I can clean it.

Or you could work clean

and not make a mess in the first place, right?

Ooh.

Chef Michelle, she's a badass,

and I think she's a beast.

I don't really want to piss her off.

And we're making patties, not meatballs, right?

So we got to go through and patty them up, right?

Yes, Chef.

After y'all got 'em all into balls.

- Yes, Chef. - So, like, push down a little?

Do I have to explain to y'all how to shape a patty?

- Right. Marino. - Si, Chef?

Open the doors to Hell's Kitchen.

Let's go. - Subito.

Let's go.

The doors open for the second dinner service

in Hell's Kitchen at Foxwoods Resort Casino.

I understand that there is also a celebration

of a birthday, two birthdays.

And tonight, Chef Ramsay has invited VIPs

to dine at the chef's tables.

The Blue Team will be looking after comedian

and master impressionist Jay Pharoah.

- I see you. I see you. - Pleasure meeting you.

I ain't never seen so many white Crips in my life.

It's insane. What going on, brother?

There's some Caucasian Crips. Look at this.

While famed podcaster and author

Bobby Bones...

All right.

Will be dining in the Red kitchen.

I don't know anything about cooking.

Hi, guys.

Oh, crap.

Hey, all right.

I told you it's on my bucket list

to get yelled at by Gordon Ramsay.

Well, if you want, I can make a scene.

On tonight's menu, Chef Ramsay has added

a slider appetizer to be served tableside

by Mike and Johnny G on the Blue Team.

While Joy will be in the dining room for the Red Team.

I think I'm pretty up there.

Yeah.

Oh, man, I really want to win this thing.

It would mean the world.

- Two twos, ladies. We'll do it as a four-top.

Two tartare, two scallops. Heard?

Heard, Chef.

Two tartare, two scallops.

What do you need? - I need three minutes.

I need three minutes for two tartare.

Let me know when we're ready to walk.

- And we walk it the same time. - Heard.

Being under pressure, it's not easy.

But thankfully, scallops are very simple to make.

One minute on scallops. - Yes. Just go.

- Jeyda. Jeyda! - One minute on scallops!

Stop using those gloves

to take hot piping food out of a pan.

Young lady, you're going to burn yourself severely.

- Yes, Chef. - Young lady.

- Yes, Chef? - Stop what you're doing.

- Uh-oh, uh-oh. - Uh-oh. He's yelling.

You're picking it up with your hands.

You've got gloves on. It's really dangerous.

- Yes, Chef. Heard. - Stop it.

I am going to run over there and rip off

those damn gloves if they don't come off themselves.

- Oh, God. - Walking scallops.

- OK, let's talk. Let's talk together.

Let's talk. Take those gloves off.

Touch those scallops. Just touch them.

Come on, then, give me some feedback.

- They're overcooked, Chef. - They're rubber.

- They're rubber. - They're rubber.

That's not good.

I think my problem wasn't that

I don't know how to make scallops.

I think my problem was, that stove is really hot.

Watch.

In. Don't touch them.

My face was cooking.

Like, I would say my face right now is

probably a medium rare.

And then they're out.

- Yes, Chef. - Let's go.

Haley, get a grip.

As Chef Ramsay finishes schooling

the Red Team on scallops...

Mm-hmm.

I've never seen intensity like this before

in any sort of kitchen.

The Blue Team is getting

appetizers ready for their first ticket.

- On order and fire. - Yes, Chef.

Four covers, table four.

Two beet salad, one scallop, one table side.

- Yes, Chef. - Two beet salad, one scallop?

- Heard. - It's all you on that side.

Beet salads take no time, OK? - Got you.

Two out on beet salad.

- Heard. - Heard.

Scallops going down.

- Burrata. None, none.

We're missing the burrata on our station.

That was something I missed.

I got it. I'm going to borrow one from the Red kitchen.

We're good. - Diego, hold off on scallops.

Diego. Diego.

No response.

No response.

- Scallop salad, is it up? - Not yet. We need burrata.

James is going to get us burrata.

I mean, I'll try to hold these as long as I can, but...

- I got it, I got it, I got it. Right here, right here.

Here.

- One minute out. Two beet, one scallop.

- Walking scallop. - Salad, please. Let's go.

- Behind. Walking scallops. - Come on. Let's go.

All right.

Hey, Blue Team.

Blue Team, come here, all of you.

- Yes, Chef. - Just touch them.

- Behind, Chef. - Tell me what you think.

- Over. - Overcooked, Chef.

- Overcooked. - Come on!

- Let's go. - Yes, Chef.

- Refiring, Chef. - Refiring scallops.

Who cooked them?

- I did, Chef. - Come on.

Heard, Chef.

That's not going to determine the rest of service, guys.

Yes, Chef.

I take the blame for overcooking scallops.

But also, it was just a lack of communication.

They didn't tell me that they needed more time

soon enough.

Walking scallops.

- Good. John, let's go.

With the Blue Team back on track

and appetizers flying out to the dining room...

- Y'all got it, man. You got it.

- OK. - That's right. Yeah!

Chef's Ramsay's attention

shifts to the Red kitchen.

- Right, ladies, let's go. - Yes, Chef.

Four covers, table 22.

One carbonara, one scallops, one risotto, one tableside.

- Heard, Chef. - Let's go.

- Four all day? - Heard, Chef.

One carb, one scallop, two rizzo.

Service is important for all of us,

but I think Jeyda feels the heat the most

'cause she really needs to perform well on this

or she may be up.

How long for the risotto?

We need one more minute on lobster tail.

One more minute on lobster, heard.

OK, let's go.

Come on, I gotta get that on the plate

before the lobster right here.

Lobsters walking, scallops walking.

Right here.

- Red Team. Red Team, come here.

It's only 20 minutes into dinner service.

Lobsters walking, scallops walking.

And Jeyda is hoping her first attempt at lobster

goes better than her first attempt at scallops.

- Red Team, come here. - Yes, Chef.

- Oh, hell. - What happened there?

We don't even need two lobster tails.

You can't even count.

I'm cooking the scallops for you.

And the skewer? Take the skewer out, please.

- Yes, Chef. - Yes, Chef.

- Let's go, ladies. Come on. - Heard, Chef.

- Come on. We got this. Let's go.

Take the skewers out.

It takes two seconds.

That's fine.

Go, go.

That's a little bit of a rookie move right there.

But you know, it's only the second dinner service.

- Don't let this affect us. Don't let this affect us.

With appetizers now finally

flying out of both kitchens...

That's good.

It reminds me of Maine. I love Maine.

To very satisfied diners...

That's a good job right there.

Compliments to the tartare chef.

I would like to say it's the chef's kiss and thank you.

Chef Ramsay is now ready

to move on to the Blue kitchen's first...

- Entrée. Two chicken, two Wellington.

Yes, Chef.

Miguel, you feel good on garnish?

- Yeah, cooking up garnish. - OK.

- Solo-dolo on garnish. I'm as ready as I'll ever be.

Behind, behind. Where do you want it, Chef?

All right, off.

Do you know where'd I'd like to stick it?

- Off, will you? - Sorry, Chef.

Lapse in judgment. Sorry, Chef.

- You walk those garnish? - Garnish walking.

Call us when you're walking, OK?

- Sorry, I did. - Gotta get the meats up now.

I said walking garnish.

All of you, grab a spoon now.

Have a taste of what we're getting sent.

No salt, no butter.

You're in charge! - Yes, Chef.

- Ice-cold polenta. - Sorry, Chef.

- Come on, guys! - Yes, Chef.

- Get it together! - Yes, Chef.

And don't send me that again.

- Never again, Chef. - Come on, y'all.

- Tell me what you need. - Let's reset.

- Salmon? - So what is this?

Let's reset, please.

This is my mess.

Should we hydrate this a little bit?

Yes.

Frankly, I'm so in my head right now,

I don't even know what's going on.

- I'm going. Going on Welly.

- You're good. I'm walking that chicken now.

- Behind. - Behind.

- They should be good. - Taste, taste, taste.

Can you bring those over here? - Yep.

- I need that polenta. - It's good. Good.

- It's three ounces of polenta. It's got to be hot by now.

- Go, James, please. Go, bud.

With Mike jumping in

to help Miguel get garnish out...

- Oh, my gosh. - That's phenomenal.

- So good. - Oh, my gosh.

Chef Ramsay is now focused

on the Red Team's entrées.

Four covers, table 26.

Two salmon, one Wellington, one strip.

- Yes, Chef. - Heard, Chef.

- Let's go. - Yes, Chef.

Here we go, here we go.

I am on meat station tonight with Nadia.

I'm pumped about it. I'm ready to take it on.

But as confident as I am in cooking meats,

I also am, like, my pants once again.

That's all I do here.

- Are you ready, Kylie? - Walking.

- Walking Wellies. - Walking.

Thank you. Let's go.

You two, come here. - Yes, Chef.

- Beautifully cooked. - Thank you, Chef.

- That's how I want it now. You've raised the bar.

Do not go backwards. - Yes, Chef.

- Thank you, Chef. - Let's go.

- Let's go, ladies. - Let's go.

Let's go, ladies.

- Whoo. All right. We're good, guys.

We're good.

Go, John, please. Let's go.

Oh, that's really good.

It's so tender.

It's really delicious.

- Good? - Yeah.

Six-top, two salmon, two pork, two Wellington.

- Heard? - Yes, Chef.

Let's go.

Two salmon, two pork, two Wellies.

Get those pork on the grill right away.

The pork need the most time.

- You got a pork? - Yes, Chef.

We have two different sizes of pork being cooked.

And what that means is, we got to cook one

significantly longer than the other.

Pork, how are we doing?

- I already temped. They're perfect.

This one? You temped this?

- Yeah, I temped it. - What was it?

We firing?

- Those are good? - Yes, Chef.

If they need more, just throw them back in the oven.

- We're good, Chef. We're good.

- Wait for Miguel's call. - Yes, Chef.

Hey, what did this get, the lamb?

It's going to get pine nuts at the end.

It's burnt. You gotta redo it.

Redo it. They're burnt.

I need at least three minutes on garnish.

- Three minutes on the garnish? - Three minutes on garnish.

Three minutes on garnish. - OK, we're pushing back.

Three minutes on the garnish for the six-top.

Come on, Miguel.

Hey, Gabe and Dylan, if he keeps on backing you up

like that, every ounce of protein

- is going to be overcooked. - Yes, Chef.

So you guys need to communicate quickly,

'cause I'm losing my patience.

- Understood. - Yes, Chef.

Garnish, are you guys recovered?

- I'm shutting everyone out. I don't hear anyone.

Noises aren't really entering my head.

It's kind of just like a...

TV shutting off.

- Let's go. Wellington, pork, please.

- You're walking pork chop? - Oui, Chef.

Beautiful.

- Excuse me, excuse me. Sorry, sorry, sorry.

For the pork, Chef, where would you like it?

You got the easiest job in the house tonight.

- Yes, Chef. - Come on.

Hey, Blue Team, come here.

Wellingtons are gray.

Gray.

I got a sort of pink pork there and dry pork there.

I have no idea what the has happened.

Get a grip quickly!

- Yes, Chef. - Start that again.

Yes, Chef.

Two salmon, two Wellington, two pork.

Miguel, get your together.

This is, like, real barebones line cook.

- Dylan. - Yes?

- How long pork in the oven? - Go by temp.

It's going to take a long time. - Heard that.

Perfect. Beautiful.

As the Blue Team begins the daunting task

of refiring an entire six-top...

Boys, we're not leaving tonight.

OK? - Let's go, boys.

Chef Ramsay is now focused on

making sure that Jay Pharoah is not waiting much longer.

- Entrée. One lamb, one strip. Heard?

- Yes, Chef. - One lamb, one strip.

- Six minutes. - Six minutes.

- Six minutes. - Six minutes, Chef.

- Come on, boys. Come on, boys. We need... come on, now.

Haley, how are you on garnish?

Fine.

We got four minutes on that first ticket.

- Wellington? I got it.

One Welly, two salmon, one strip in four minutes.

Heard.

We are like a well-oiled machine.

And we're all ready to help each other if needed.

- Garnish the pass. - Come on, Haley.

It's coming, it's coming, it's coming.

- You got it, girls. Let's go.

Whoo! You're looking great.

- Let's go, Jeyda, please. Let's go.

- Walking the pass. One strip, one pork walking.

- Walking garnish. - Right here.

That pork was cooked beautifully.

Last halibut cooked beautifully.

Thank you, Chef.

- New York strip, beautiful. - Thank you, Chef.

- Don't celebrate. Just focus. - Yes, Chef.

- Here we go, guys. Here we go. - Yes, guys.

With the Red kitchen now firing on all cylinders...

Excellent.

It's now time for the Blue Team

to deliver to their VIP chef table.

OK, lamb and the strip are ready.

- Fries, fries. - They're done.

Garnish is walking, VIP.

- Fries, Chef. Right here. - Go, go. Protein's going up?

- That's it. It doesn't get orange, right?

- Behind, hot. - Lamb's coming up, Chef.

Hot sizzle, Chef.

Oh, hell, man.

Hey, Blue Team.

Who's the first nominee for the men?

They can speak for themselves,

but they know who they are.

One simple request.

Who and why?

And you make a big song and dance about it.

I ain't no bitch, Chef.

I don't give a. I ain't no bitch.

I ask the questions, you give the answers.

- That, dog. - I ain't here for that.

- You want a jacket? - You want to talk some?

Let's go step outside.

You want to talk about fighting?

- Oh, wow. - You wanna get rough?

- Do you think I'm scared? Huh?

I asked you one simple question,

and you couldn't answer me.

And then you want to get all tough

and up close and personal.

- You. - You got no respect.

- No respect? - Now get out.

It's well over an hour into dinner service.

I have no idea what the has happened.

Get a grip quickly.

- Yes, Chef. - Start that again.

Yes, Chef.

And while the Blue Team is still

digging itself out of a costly six-top refire...

OK, lamb and the strip are ready.

- Fries. - They're done.

Garnish is walking, VIP.

Jay Pharoah's entrées

have just arrived at the pass.

- Just a little hungry. That's all.

Just a little hungry.

Oh, hell, man.

Hey, Blue Team. - Yes, Chef.

Come here.

That's not even rare.

That's ice cold and raw.

And that's how we want to treat our chef's table,

our customers?

No, Chef.

Honestly, I'm on the verge of kicking you all out

because it's painful.

Get a grip.

Can I get another lamb urgently?

Yes, Chef.

- Urgently! - Yes, Chef.

It's hard to send a lamb out that raw.

- Gabe, come here. - Yes, Chef.

Behind, behind.

Serve the New York strip

and apologize the lamb's behind.

- Yes, Chef. - Serve it.

Chef's table. Let's go. - Uh-oh.

What's up, what's up, what's up?

Here's your perfect steak frites.

- Oh, that's... - Lamb is coming right behind.

I'm waitin'.

- You want a bite? - No, no. I don't want no bite.

I want my lamb.

- Right. Back to the six-top.

Two salmon, two pork, two Wellington, yes?

Yes, Chef.

How long?

Four minutes, Chef.

- Sorry? - Four minutes.

How long is your Welly over there?

I'm ready. I'm waiting on garnish. Let's go.

What's up with this, then?

- Those are ready. Those are ready.

Yeah, that's what I'm saying.

- Who's driving this ticket? - Yes, Chef.

Meat should be... pork should be driving this ticket.

We said four minutes out.

We're going to go four minutes out.

Let's get this out. - Thank you!

Four minutes.

Just keep communicating on time.

I just need to step up the communication

and lead the kitchen on fish.

We just walked garnish.

Let's go ahead and walk proteins in 30 seconds, OK?

Walking proteins in 30.

Excuse me, Chef. Excuse me, excuse me, excuse me.

Excuse me, sorry. Sorry, excuse me.

- He walked Wellies. Go. He walked Wellies. Go.

Walk pork chops as well.

- You got those porks? - Yes, Chef.

- Let's go. - Behind. Walking salmon.

Hell.

Blue Team. - Chef?

I mean, it's not even cooked.

Who cooked that pork? - I did, Chef.

Raw.

I'm not laughing.

- Yes, Chef. - Get out!

- Yes, Chef. - All of you, get out!

Yes, Chef.

Out, out, out!

Come up with two nominees

that you think your team could do without.

Yes, Chef.

Good news is, you're spoiled for choice.

Yes, Chef.

What about my lamb?

All right.

Well, first service kicked out, boys.

You're not serious right now, buddy.

- Let's not... - You're not laughing.

- Are you serious? - You're not serious right now.

I'm serious, bro.

Diego makes a comment.

I'm like, do you think somebody's going to laugh, bro,

that we got kicked out?

There's a time and place for everything,

and that was neither the time nor place.

Gabe?

Chef Miguel and Chef Diego.

I'm going to be straightforward.

I think our nominees should be Miguel and Aiden.

I feel like went down on garnish.

Need you to be expo, need you to be the bigger voice.

I nominate Miguel and Diego.

I agree with everything you said about Chef Miguel.

But Chef Diego, I don't know how I'm able to execute

if things are constantly in different areas.

You're telling me meat's done when it's not.

I'm getting yelled at by Chef Ramsay for your issues,

and I'm taking blames for things that you did

and that I didn't.

The mistakes made on fish tonight,

they didn't all land on me.

Aiden got flustered very quickly.

He was forgetting stuff, you know?

That's why I was helping him with the pork.

That's why I was moving him around.

Aiden needs to take accountability

for his mistakes.

I think it's Miguel and Aiden.

Just because from what I saw,

I went to help garnish, obviously.

It was just a -show on garnish when I got there

when Chef said it was the two porks.

- OK, next. - Hold on.

No, no, no.

I would like to respond to that.

No, not right now.

This is.

Diego has it coming to be nominated.

I mean, everything that went wrong on fish station

came from him.

Bro, we just got chewed out

for not doing our jobs right now.

But now, he's saying that

things aren't even correct.

Left to say after, then we chop it up.

Guess what?

I'm the face of fish station.

Let's call it.

Blue Team, I've got one word

to describe your performance tonight.

Shocking.

Gabe, Blue Team's first nominee and why.

Our first nominee is Miguel, Chef.

- Miguel. Why?

Garnish got off to a rough start.

Failure to ask for help up front.

And when he did, we were able to get out of it,

but it was too far gone at that point, Chef.

Second nominee and why.

Chef, our second nominee is...

Diego, Chef.

Diego.

His support on fish station was lacking.

Too much crossing over,

confusing both partners on the station, Chef.

Misjudgment, mistiming, miscalculations,

and then it boiled over from there.

Gabe, did anyone else receive votes?

Aiden did, Chef.

Aiden.

Aiden and Diego were both on fish,

and he listened to Diego's judgment on certain things

and kind of... it didn't really work, Chef.

It didn't work at all.

Diego, Miguel...

and Aiden, step forward.

Miguel, what the happened?

- I was overwhelmed. I 100% messed up.

This wasn't my best when I was starting to drown.

I didn't know that I needed it, but I absolutely needed help.

I need to learn how to communicate better

and to just learn how to flow with my team.

And I think the only person

that can teach me that is you, Chef.

I'm not running a culinary school.

Diego.

Two pork chops.

One was overcooked, one was undercooked

for the same table.

That was Chef Aiden.

- Chef Aiden cooked it? - Yes, Chef.

Aiden, what happened to the pork chops?

I have no idea why that happened.

I was not the one to take it out.

And I told him that there are two different sizes of pork.

One needs to stay in there longer than the other.

So are you taking responsibility or is it Diego?

Chef, I will take responsibility for that.

- You'll take responsibility? - Yes, Chef.

I appreciate the honesty.

Aiden, are you the weakest chef in the Blue Team?

Absolutely not, Chef.

If anything, I believe I'm your strongest chef here.

So who is the weakest then?

I believe it is Chef Miguel, Chef.

Chef Miguel, same question to you.

Are you the weakest?

Absolutely not, Chef.

Then who is?

- Chef Aiden. - Chef Aiden.

Diego, are you the weakest chef in the Blue Team?

No, Chef.

So who is?

I don't believe any of us are weak.

I believe we all have our strong suits.

I'm not looking for nine head chefs, Diego.

My decision is...

Aiden, back in line.

Miguel...

you are on thin ice.

So thin I can hear it cracking.

Back in line.

Thank you, Chef.

Diego, I asked you a question, you avoided it.

And young man, in this industry,

you need confidence.

And right now, you are lacking that.

Please give me your jacket and leave Hell's Kitchen.

Thank you. - Thank you, Chef.

- Good night. - Good night.

One simple question.

- I had way more to prove. I had way more to show.

This has definitely ignited

an even larger flame in my heart

and my passion for this.

I'm definitely going to prove Chef Ramsay wrong.

Cut the and get real.

It's a competition.

Get out of here.

By the grace of God, I dodged a bullet.

But I have a fighting spirit and I know that I'm not done.

I'm trying to get off the ice real quick.

This is a huge win for the Red Team.

We have a lot to improve on still,

but this is, like, giving us the motivation now

to feel more confident in service

and confident as a team.

It sucks seeing anybody on the team going out,

but I got to make sure Gabe's not going home.

Diego wanted to avoid answering a simple question,

so I'm going to avoid having him as my next head chef.

Next time on "Hell's Kitchen"...

When these young chefs go back to school,

will someone flunk the basics?

- What does that need? - Salt.

We look so dumb, dude.

My God.

Sauce burning.

There's a sauce burning. - Mike, that was your sauce?

And will one chef become so overwhelmed...

I know Mike could easily get in his head.

I would get in my head, too.

They quit the competition?

Do you want to go home?

Oh, man.

Find out next time...

Lost all my respect.

On a highly spirited episode...

Just give me tequila and we'll be happy.

Of "Hell's Kitchen."