Original subtitles

Previously on "Hell's Kitchen 25"...

Let's go!

The 25-and-under chefs

were challenged in a pizza-making showdown.

- I want spinach, though, bro. It's not gonna look good.

- Well, make it work. - All right.

On the Blue Team,

Jonny G. and Miguel put their differences aside.

Jonny G., cut this up for me.

Here. - Huh?

- Cut that up for me. - Thank you.

- Yeah. - Thank you. Thank you, bro.

While in the Red kitchen,

Haley turned to pizza restaurant line cook, Sandra.

Sandra, do you have any tips for focaccia?

With question...

Should I put it in a square?

After question.

How should I do my crust?

But in judging...

It needs a touch more sauce, I think.

For me, a touch too dry.

It was Sandra's pizza

that didn't have the answers.

Great job, Dylan.

In the end, Miguel's charcoal crust pizza...

- Deep, dark, smoky flavors. This is a dark pie.

Secured the win for the Blue Team.

At dinner service, the Blue Team's Miles...

Dropping my strip.

Succeeded on the meat station.

Cooked beautifully.

Timing tickets perfectly,

with Gabe and Mike on the fish station.

- Keep it going, Blue Team. - Yes, Chef.

While in the Red kitchen,

things went from bad...

Throwing in pizza..

To worse.

Chef, there's hair on this pizza.

But it was Kylie's uneven scallops...

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

I've got scallops raw in the middle.

And Joy's issues with salmon.

Where's the salmon?

I need to refire salmon, Chef.

That led to an early exit.

- I am lost for words. Get out.

In spite of Sandra pointing fingers at Haley...

You're constantly leeching onto every other person

on this team.

The Red Team nominated...

Joy.

And...

Kylie.

In the end, it was...

Joy.

Who lost her chance of becoming the next head chef

at Hell's Kitchen Foxwoods Resort Casino.

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

Get out of here.

- Chef. - Yes, Chef. Thank you, Chef.

I thought it was me with the way

he was grilling into me.

It's just a lot more pressure now.

You know, three, four really strong services,

and then, you know, it gets the best of you,

and you really the bed.

Hey.

- You made it. You made it through.

- You made it through. - That's why...

I thought I was going home tonight.

And now I feel like every one of them

are just gonna to be against me now.

If they try to say any to you,

lead them into my direction,

'cause I already made enemies with them.

I don't give a about friendships with them.

I don't care if this makes enemies for me,

but I feel as if Haley should've gone home.

Can't let this happen again.

I know Haley's probably over there

laughing her ass off

to the fact that she didn't get called up.

Girl, I feel like I was just bullied.

I'm sorry, Haley.

You've been up since day one.

I'm sick of this.

You're hardly communicating all the time.

You're constantly leeching onto every other person

on this team and I'm sick of it.

I am sick of it.

What the was that?

Sandra is upset because her best friend or her bunk mate,

almost went home.

I didn't know, like, there was beef with, like, Sandra and me.

Then she tried to pin it on y'all like

y'all were talking about me the whole time.

But this isn't a place for cliques.

This is a place for talent and food.

We literally need to reunite hard

or we're gonna keep losing, bro.

Oh, my God, this music.

What the hell is going on?

Look at Marino's suit, though.

That's clean.

I've never seen Marino in a tuxedo.

He's looking fine.

- Chefs, good morning. - Good morning, Chef.

That sounded amazing, honestly.

Thank you.

How's everyone feeling this morning?

- Great, Chef. - Great, Chef.

Tonight is a very important night here in Hell's Kitchen.

We are celebrating our 25th season

with a very, very special black-tie gala.

We'll be serving a special menu with some new additions.

And that's where your next challenge comes in.

Here's how it's gonna work.

Two of you will be doing apps, two of you will be doing fish,

and two of you will be doing meat.

One dish from each course will be selected

to go on tonight's menu.

Oh, my God.

And the team with the most dishes selected

will win today's challenge.

- Understood? - Yes, Chef.

All of you will have 45 minutes

to craft those incredible dishes.

- Understood? - Yes, Chef.

Your time starts now.

Off you go. - Oh, yeah.

Make sure that your dishes are different.

Y'all are on appetizers, yeah?

- Yes, Chef. - Yes, Chef.

Meat.

There's a scallop here.

- You going tuna? I'm going scallops.

So you're doing appetizer with scallops?

Yes, Chef.

Oh, she's doing scallops too?

What the? I'm doing scallops.

Nadia and I are not communicating.

I grab my scallops and ingredients first.

Y'all both have scallops and y'all both have corn.

Are y'all making two different dishes?

- Dude, what the heck? - Yes, Chef.

I know Haley's not gonna change

because she sticks to what's safe.

I don't really wanna do lobster.

I didn't notice that the crab was even there.

And I was like, I'm doing crab cakes.

I'm from Maryland. I can't that up.

Grabbed the crab and, you know,

get to whipping that up.

Need my corn back. Still doing the corn.

All right, what are we doing?

I'm doing a seared tuna tataki.

Seared tuna tataki.

Any starch, or just tuna and sauce?

Just tuna, yeah.

Sliced tuna with a sauce might be a little...

No, it's OK.

You got all this time, man.

I don't know. - OK.

Mya, do you have an idea of what you're doing?

I'm gonna go Asian,

so I'm gonna do a marinated sea bass

with a ginger soy broth, rice with sesame oil and seeds,

and then some nice veg on the side.

What are we doing over here?

So we're gonna do a pan-seared sea bass.

We're gonna do a chorizo hollandaise.

And then we're gonna do a little succotash

with some potatoes, peppers.

I'm confident.

I work in a fine dining restaurant.

This is what I do with my life.

I have so many good ideas just locked away.

It's time to let some of them out.

You think it's too much to do, like,

chorizo saffron hollandaise?

Under 20 minutes, guys.

Watch that pork chop.

Ooh. Yes. Damn it.

- Want me to turn it? - Yeah.

I'm working on stuff on my board,

I'm making sure my mango goat cheese puree

is the right texture.

That kind of cuts off the fact that

I have a pork chop sitting on the grill.

The oil. - Yeah, check.

I didn't put any on it.

It's burnt. It may be bad. Check it for me?

- You're good. Good. - Good.

Yeah, I'm gonna restart.

That's gonna set you back, man.

Get moving.

Less than ten minutes, ladies.

I'm almost done.

I'm joking.

- Are you pivoting? - Yeah.

Are you making a...

- Crab cakes. I'm from Maryland.

Maryland-style?

I'm not really big on, like, Old Bay and stuff.

- OK. This is Nadia's crab cake.

- Yeah. - I like the idea.

- Thank you, Chef. - Sounds good.

Five minutes, guys.

Those look so good, Nadia.

Man, get the out my face, bruh.

Like, ugh.

Final two, guys. Come on.

I don't think I should put the whole ribeye.

It's up to you how much you put on there.

OK.

Refined plating.

30 seconds to go.

- Let's go, guys. We should be plating.

Jonny, you've gotta move your ass now, dude.

Yes, Chef.

Finishing touches, ladies.

Let's go.

Ten, nine, eight, seven...

- Dave, you gotta walk. - Six, five...

Walk.

Four, three, two, one.

Let's go, Gabe.

I have two very special guest judges lined up today.

Please welcome the winner of season 3, Rock Harper.

And the winner of season 23... - Is it Kyle?

It's Kyle! - Kyle Timpson.

Yes!

- I love Chef Kyle so much. He is probably my favorite.

He's not scared to be himself.

I guess that's kind of, like, what makes me look up to him.

Let's start with the appetizers, please.

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

- We need to win this. We need to win this badly.

I'm tired of losing and I'm tired of punishments

and I'm just exhausted.

Let's start off with Haley.

So I did pan-seared scallops

with a peach basil beurre blanc.

And I did some charred corn and bacon

and pickled Fresno for some added heat.

- Really good. I like the smoke of the bacon.

One thing I would do different

is remove the seeds from the Fresno.

They're not crazy spicy,

but all I can taste at the moment is spice.

- Thank you, Chef. - Jonny G.

So on the bottom, I have a corn and onion soubise

and then I have a morel mushroom chimichurri

with black garlic.

It's nicely seasoned and good acidity as well.

Beautiful color on them.

I like the use of the edible flower too.

Well done.

Smart move with the chimichurri.

Not really seen with scallops, which is nice.

Thank you, Chef.

Right. Gabe, please.

In front of you is an ahi tuna tataki.

Rolled inside is brunoise shallots,

scallion grass, pickled Fresno, and pickled peach.

45 minutes is a decent amount of time for a challenge.

I would like to see something a little bit more...

little more cooking in here.

Nadia, please.

Chef, I have crab cakes for you

with a charred corn puree on the bottom, andouille aioli,

and then I have pickled jalapeños as well.

Kyle, how's that for you, please, first off?

- Yes. - Oh, Kyle, bro.

I think the dish is great.

Crab cakes here in Hell's Kitchen are a big hit.

I think this one is delicious. - That's excellent.

I feel like y'all are throwing back to season 3.

I cooked fried chicken and crab cakes.

It is really good.

I don't know if any of them were alive in 2003.

Yeah.

Four really good, strong appetizers.

Gents, so shall we have a little discussion

in private, please?

- Oh, you got it. You got it.

- You never know. You never know.

What was the one standout for you?

Honestly, I do really like the crab cake.

The crab cake was exceptional,

but Jonny G. from Blue Team's scallops were delicious.

Nice.

- Great. Well done. Great stuff.

- Yes, Chef. - Thank you.

Congratulations goes to...

After trying four appetizer dishes,

Chef Ramsay is ready to announce whose dish

will be featured on tonight's

25th season celebration gala menu.

Congratulations goes to...

Nadia. Well done. - Yes.

- Thank you. - Very well done.

- Thank you, Chef. - Thank you, Chef.

- Good job. - Yes, yes, yes.

You know, I just outcooked all three.

You know, give me some real competition, bruh.

Next, he will taste the meat entrées

starting with Kylie's...

Grilled pork chop glazed with a pomegranate molasses,

stuffed squash blossom with fennel pollen.

The pork chop is cooked nicely.

I like the crunch.

It was a little ambitious to cut it in that way.

Followed by Georgiana's grilled ribeye

with candied carrots.

- Where's the other half? Where's it gone?

- I was just about to ask. - It's on the cutting board.

First thing I notice is the lack of salt.

I like where you were going.

I think just a bit more flavor, though.

Next up on the Blue Team,

the chefs tasted Miles'...

Cayenne-marinated ribeye.

Great flavor.

I've never heard of anything called cayenne-marinated.

- The cook is perfect. - Thank you, Chef.

And Mike's ribeye

topped with black garlic puree and glazed carrots.

The carrots are delicious.

The puree, for me, it's a little stiff.

The last dish to be judged this round

is Miguel's sweet heat pork chop with saffron rice.

Touch more salt.

What I'm getting lost here with is the rice.

I'm not getting a lot of saffron.

And in the end, the point goes to...

- Miles. Great job. Well done.

- Oh, my God. Are you serious?

Having one of my dishes on one of the most

important nights in Hell's Kitchen history

is just incredible.

It all comes down to the fish course.

Let's go.

With the score tied,

Sandra hopes to take home the win with her...

Rustic-style plated monkfish 'cause we are in Connecticut.

We're celebrating Connecticut native land.

I also have rice beside it with peas in it

and the littlest hint of nutmeg.

I love that you paid homage to where we are,

and you kept that in the forefront.

That's very important for me in cooking.

Smart move with the nutmeg, gives that nice little

sort of aromatic sweetness to it as well.

Thank you, Chef.

Dylan, please describe your fish course.

Today, I made a poached monkfish

with a celery root puree and a taleggio beurre blanc.

I like that you went light.

I wish there were a little bit more flavor with the monkfish.

I love the little pop of color.

- I'm a fat kid. I love cheese.

But I think the taleggio is a little strong.

I do like the use of it, but I think a little less.

Thank you, Chef.

Valentin, please describe your dish.

I have a pan-seared Chilean sea bass

with a chorizo hollandaise.

And then we have some sautéed Chinese flower broccoli.

- Great flavor. It looks amazing.

It's wonderfully cooked. Nice sear.

That's a beautiful, flavorful dish.

- Great job. - Thank you so much, Chefs.

Mya, final dish.

I have a marinated sea bass on top of sushi rice

with sesame oil and sesame seeds,

sautéed mushrooms, and red peppers.

It tastes good.

A lot of sesame. I think it's very pretty.

I love the mushrooms.

- It's an excellent dish. I'm crazy for mushrooms.

I like the greens. There's some heat in there.

Thank you, Chef.

We have a very serious discussion.

Excuse us for a very important moment, please.

That's a tough one, this one, isn't it?

I think the top two dishes are Valentin and Mya.

Yeah.

They just did a great job on both of those dishes.

Yeah.

I think they're neck-and-neck.

So if you had to choose one dish out of both them,

which one would it be?

Wow, that's tough.

Losing challenges it's getting tiring.

It's getting frustrating to a lot of us.

And we need this win bad.

- Happy? - Yeah.

All right.

- Please. Come on, guys. - Oh, come on.

The final dish going on the menu tonight.

Congratulations goes to...

I really just want to win this.

Valentin.

- Oh, my God. - Let's go.

Oh, my God.

We got the dub.

5-1.

We are killing it right now.

Join me in thanking these two incredible chefs.

- Thank you so much. - Thank you guys.

- Please. - Thank you.

Blue Team, you are in for a reward

that people have been enjoying for over a century now.

All of you are about to go on the most incredible cruise

down the Mystic River on a 118-year-old steamboat.

You've got an amazing meal on board as well

as you soak up the sun and relax.

Red Team, as you can see,

the dining room is nowhere near complete.

There are still tons of work to do

ahead of tonight's black gala dinner.

You can't have a gala without champagne and caviar.

We need to painstakingly prep the caviar service.

The dining room also needs a bit of pop and color,

some brightness,

so I've got an amazing florist that needs some help.

It needs to be perfect ahead of tonight's gala, right?

OK, head to the dorm.

We gotta stop meeting like this, huh?

We have a lovely caviar service

going on tonight in the dining room,

so y'all are getting all the accouterments ready.

Do you remember how to use the grinder?

Y'all are making crushed ice to put all the caviar on, OK?

Yes, Chef.

So we have to toast points, smash egg yolks,

shave ice with a hand grater.

Could this get any worse?

How many things are we gonna do at once?

This isn't the first time

I've been one of the only people to get a point.

It's like punishment number six or something.

I stopped keeping count.

Why's it hitting that?

What the hell did I just do?

Hi, Marino.

I have a flower delivery, so I need you to come with me

so we can pick them up and bring them in.

We're going outside.

Oh, my God, I haven't seen sunshine in days.

Really? Why?

Punishment after punishment after punishment.

Well, you know, do something to win something.

- We're trying. - You know?

Smells very nice.

Feels like front of house work.

And I'd rather be back of house.

This sucks.

Both.

Oh, man.

- Whoa. - Wow.

Man, I am so pumped to just get out of the dorms,

relax, hang out with the boys.

Like, it feels so good that we won this challenge.

Honestly, like, I really am proud of myself

putting up a good dish.

No way. I've never seen a drawbridge before.

You've gotta let the bridge know that we're coming.

Open the bridge!

- All right. - All right.

I'm a captain now.

From chef to captain, just like that.

Going out to sea.

Check that off my bucket list.

- You want me to honk it? - No.

Don't honk it.

Yeah, so Miguel gets to the front of the boat.

And for me, it was just kind of, you know,

getting obnoxious, all that goofy

and trying to be buddy-buddy with everybody.

But I still don't like Miguel at all.

I think Haley's worried, bro.

- Yeah. - She's been real quiet.

Yeah.

I haven't heard a word out of Sandra or Haley

since we've been in punishment.

I think it's definitely kind of a divide.

- That was a personal attack. Like, what is our team?

The whole time during the punishment,

I kind of take some time to myself.

I isolate myself from the team because Sandra screaming at me

put a bad taste in my mouth about her.

Did you want more toast on these?

I think a more even toast, yeah, more even.

Like, this golden brown you got here is nice,

but what's with you piling stuff on top of each other?

'Cause then they're not gonna stay crispy.

They're gonna get soggy, right?

That's what happened with your gaufrettes.

I had to refry all of 'em.

Single layer. - Yes.

- Sandra's got it. Make yours look like Sandra's.

Let's go, let's go, let's go.

- Come on, Haley. - I'm here.

- Girl, you're good. Don't worry.

- Hi, Chef. - How are you guys?

- Great, Chef. - Good, Chef.

- Hi, ladies. - Hi, Chef.

Let's prove why we are all meant to be here.

Why we're stills seven strong.

Why we're still winning.

Yeah. - Let's go.

- It's gonna be a huge service. It's time to lock in.

We wanna keep this momentum going

and not take the foot off the brake.

Oh...

And not take the foot off the gas.

Big Blue on three.

- One, two, three. - Big Blue!

So basically with these,

we're just sautéing them until they get soft.

We're grilling them.

- We're grilling these? - Yes.

I'm really scared to be on fish with Haley

because of her lack of awareness on stations.

And I feel like that's definitely

gonna come into play tonight.

If you're not 100% on it, I don't wanna put... like,

have you go up and then have us fall back because of it.

Yeah.

It is extremely important that tonight goes well.

Like, we can't up tonight.

It sounds like you're leading apps,

and you're leading entrées... - Yeah.

Y'all are supporting each other?

- Yeah. - OK.

- That works. We can do that.

- Marino? - Si, Chef.

Open Hell's Kitchen to celebrate this historic night.

Let's go. - Subito.

In celebration of "Hell's Kitchen's" 25 seasons,

tonight's black tie gala will be attended by members

of the Connecticut State Legislature,

local press, distinguished alumni from past seasons...

How do you guys feel being back in Hell's Kitchen?

It's electric.

I think we all, like...

I'll jump back in there if they need us to.

Oh, yeah. I'm ready.

Put me in, Coach. - Yeah.

And the Mashantucket Pequot Tribal Council,

including Chairman Rodney Butler.

- Nice to see you. - Great to see you.

Likewise. Good to see you.

Chef Ramsay, we are honored

that we've been a small part of those 25 seasons.

And so for that,

we want to honor you with a medicine cedar box.

- It's such an honor. We are blessed to be here.

And this is a historic night.

So thank you all for being part

of this 25th season celebration.

Ladies and gentlemen, enjoy dinner.

Thank you so much. - Thank you.

- Thanks. Thank you so much.

Standing up there next to Chef Ramsay

while he's getting that reward,

it's hyping me up even more.

I'm just more and more motivated to kick ass tonight.

I'll have the Maryland-style crab cake.

Pan-roasted ribeye.

Tonight's black tie gala will feature

Valentin's pan-seared Chilean sea bass,

Miles' pan-roasted ribeye,

and Nadia's crab cakes.

I'm gonna have a bunch of people

trying something I created.

Like, come on, bro. Like, that's a big deal.

- Here we go. VIP, guys. Yes? - Yes, Chef.

The state house representative, yes?

Connecticut. Two scallop, two carbonara.

- Right, Chef. - Let's go.

- Two Carbonara. - I need three minutes.

Three minutes, yes.

Chef Ramsay is looking at me to prove myself on fish station.

All right, walking scallops.

- Walk it. Go, go, go. - Walking scallops.

OK, both of you, come here.

Two going. I've got enough for what?

- One, Chef. - Yes, Chef.

Come on. What's the matter with you both?

What's the matter?

- Let's go! - Heard, Chef.

- Haley! - Yes, Chef.

- It's two scallops. Come on.

I have I have them in my hand, Chef.

Why don't you cook them at the same time?

I'm afraid that if I have too many scallops in a pan

that I'm not gonna be able to keep track of what went where

and that I'm gonna burn some or not cook some enough.

- Oh, my God. Come on, girl. I'm trying to talk to you.

She's just straight off the bat just messing up.

- Just do it once. You're making hard work of it.

- I got it, Chef. - You're making hard work.

I got it, Chef.

She's already just in her head.

It's all about being efficient, yes?

Put one in, put two in. I'm gonna walk those.

Get in the zone now. In the zone.

- Yep. In the zone. - Let's go.

- Stupid mistake. Stupid mistake.

- Get your together. - Get your together.

After a bit of a slow start,

appetizers are finally now leaving the Red kitchen.

- It's great. - It's delicious.

And being eaten by members of the press.

Chef Ramsay's focus now shifts to the blue kitchen.

On order on five, four covers, table four, yes?

- Yes, Chef. - Two crab, two scallop. Heard?

- Yes, Chef. - Let's go.

- Where's my valdamon salt? - Which one?

- Valdabon salt? Vandabon? What is it called?

I don't mess with Miguel at all.

I'm dropping scallops.

- Two minutes, Jonny. - Two minutes, Val.

Of course, I get paired with him tonight.

And everybody knows on the Blue Team

that he's the worst chef,

but they just oh, whatever.

Miguel can keep coming 'cause he's a funny guy,

and he helps us when we're in need.

- Jonny G., you OK? - Yes, Chef.

I have... Miguel helped me with Wellingtons, Chef.

, bro. I need your help, bro.

Keep an eye, bro.

- I need your help. - I need to do mine, dude.

- Jonny G., cut this up for me. Here.

- Huh? - Cut that up for me.

- Thank you. - Yep. Chop it.

Thank you, bro.

Are you good?

- Thank you, bro. Thank you, Miguel.

Scallops, Miguel.

Scallops!

I'm on fish support tonight with Jonny G.

He's leading the station.

Scallops coming in 30 seconds, Chef.

- Hurry up. - Yes, Chef.

Me and Jonny, we have had our ups and downs,

but we're here and we're in the moment

and he's a good guy, good godly man.

I told you to take them out in one!

I know they're cooked now! Come on!

- Yes, Chef. - What time, Chef?

I'm watching your timing and you're way too slow, young man.

Yes, Chef.

Whether you like it or not, speed up.

- Walking crab cakes. - Yes, Chef.

- Right here, Chef. - Come on.

I'm watching you like a hawk.

When I say out, they're out, they're ready.

Let's go. - Yes, Chef.

While Miguel manages to survive

his first test of the night...

It, like, melts in your mouth.

The Red Team has been on a bit of a roll

pushing out appetizers.

It's really good.

It's delicious.

And it's time to move on to entrées

and deliver for some familiar faces.

Being in there and then being on this side

it's very different. - Less stressful?

Oh. Right now, yes.

Returning "Hell's Kitchen" contestants, yes?

- Yes, Chef. - Show them how good you are.

- Yes, Chef. - Six covers, table 21.

Entrée, two bass, two chicken, two Wellington.

Heard? - Heard, Chef.

- Let's go. Wellingtons in, yes?

- Yes, Chef. - Good.

It's extremely important for the service to go well

because we have a gala.

I've got Chef Kyle right in my direct eyeline.

I'm like, oh, I'm making sure this

comes out straight, bro. Like...

How long you need?

- I'm on four minutes. - Four minutes.

- Four minutes. - Three minutes, garnish.

I was hoping that tonight would be

halibut on the station.

I cook halibut at the restaurant I work at

back home every single day, but I'm stuck with sea bass,

a fish that I've never cooked before

and a fish that I am terrified of cooking.

Walking sea bass.

Sea bass cooked.

Fish station, come over.

Is that the best? - No, Chef.

Is that the most passionate you can be?

- No, Chef. - Get me another bass.

One's raw. Come on, quick. Back in. Let's go.

Hurry up. - Yes, Chef.

- Walking two chicken. Walking two Welly.

Refiring firing one sea bass.

- Nadia, come here. - Yes, Chef.

Behind.

- That's textbook. - Thank you, Chef.

- Timing is absolutely spot-on. - Thank you, Chef.

Thank you, Chef.

Send the five, please.

- Yes, Chef. - The Wellington looks great.

- Yeah. - The infamous.

Hey, ladies.

When we start sending bits of tables

is the beginning of the end for me.

- I know, Chef. - So pull it back!

Yes, Chef!

If you're not happy with it, don't give it to me.

You know I'm not gonna send it. - Yes, Chef.

- Come on! - Yes, Chef.

What sucks is that somebody right now is nervous as hell.

Oh, yeah.

'Cause they know that there's a table...

especially that it's us.

Yeah. Yeah.

How long for that bass, please?

Chef, I need two minutes, please.

Explain to Marino.

What up?

- Marino, I messed up. I should not have sent it out.

- For the returning chefs? How long? Give me.

I need a minute and a half.

OK.

What's going on, Marino?

Your sea bass is not cooked correctly.

- I'm gonna cut them a break. - Yes?

- This time. And that's it. - Yes.

Otherwise, you're comping the whole meal.

You remember all the fish that they sent back

when you were here?

- Oh, you remember? - I remember.

- You brought it up. - I knew it.

Infamous.

There are still people waiting

for the main courses from your season you're on.

Absolutely.

Bass, how long?

- One minute, Chef. - One minute, Chef.

Although I'm not the one the fish up so bad,

I feel like somehow, it's my fault.

Can you get me a pass tray, please?

I'm sorry, what?

Can you give me a pass tray, please?

- A what? I can't... - A pass tray.

Yes, yes, yes, yes, yes, yes.

This is what I have for you. - That's fine, I don't care.

- Garnish, 30 seconds. - Walking sea bass.

Oh, my God.

I see all this food and it looks delicious,

so I just, you know, ate it.

Raj, please don't do that.

- Lookit. He's eating. Look. Have you got enough in there?

- But they're so good. It's really a waste.

Wow!

No, I mean, I just took a quick little bite.

It's really tasty.

Oh, hell.

How could Chef Ramsay blame me

for eating this delicious food?

It's fantastic.

It's over 40 minutes

into "Hell's Kitchen's" 25th season celebration gala.

Your sea bass is not cooked correctly.

And season 13's Frank

is still waiting on his entrée.

Either they're doing really well tonight

or Chef Ramsay is getting too nice.

What do you think? There's not a lot of yelling.

Can you give me a pass tray, please?

- I'm sorry. What?

Can you get me a pass tray, please?

And Sandra's second attempt

on sea bass has Chef Ramsay saying...

Oh, my God.

Ladies, let's do an open-eye test.

Question to all of you. Does that fish look cooked?

- No, Chef. - No, Chef.

It's not a sushi restaurant.

- I know, Chef. - Does that look cooked?

No, Chef.

For the third time, can I have a cooked sea bass?

- Yes, Chef. - Yes, Chef!

Come on, ladies.

If you can't do it, you've gotta switch.

I'm scared as.

I'm refiring the sea bass for the third time.

Six cover, table one and five.

Yes, Chef.

Mashantucket Pequot Tribal Council.

- Yes? - Yes, Chef.

Entrée, two Wellington, two pork, two salmon.

Yes, Chef.

Two Wellington, two pork, two salmon.

Repeat it.

Two salmon, two pork, two Wellington.

Now repeat it with some passion!

Two salmon, two pork, two Wellington!

- Yes, Chef! - Let's go.

- Here we go. Are those your porks?

- Yes. - That's you?

Yeah.

- Nice. - Good?

They're right at 125. - They're right about there.

They were in a rest.

I'm reading 115 on the Wellies.

Beauty.

- Miles, walk Welly last. - Just give me a time.

We need to walk at the same time.

Give me a time.

Tonight, I'm working meat with Val.

I'm feeling great.

I think that this is a really great opportunity for me,

especially after my raw lamb incident

last time I was on meat.

That's not even rare.

That's ice-cold and raw.

I'm ready to just kind of hunker down

and put up some really good food.

- Walking salmon. - Behind, behind, salmon.

Coming up.

Wellies walking. Behind, Chef. Two Wellington, sauce.

Now look at that.

Wellington, Dylan.

Beautiful. - Thank you, Chef.

Thank you, Chef.

Great job, great job.

- Where's the pork? - How about pork?

- Blue Team, where's the pork? - Yes, Chef.

- Pork is walking. - Pork is walking, Chef.

Pork is walking, Chef, right now.

Pork.

- Hand it to me, hand it to me. - Yes, Chef.

Pork.

- Yep. I'll walk for you right here.

Come on, guys. I've sliced the Wellington.

All right.

- I've sliced the Wellingtons. - It's hot.

It's hot, Chef. - I hope it is!

Go, James, please.

You two, you need to come together.

Yes, Chef.

I'm slicing the Wellington.

They're cooked to utter perfection.

And they're... where is it? - Yes, Chef.

Gotta complete the table.

Yes, Chef.

Chef Ramsay does enjoy picking on me.

Not in a bad way.

Um, maybe a bad way.

I don't know how he intends to do it.

- Miguel. - You good?

- Can you run? - Yes, I can run, Chef.

- It's not a relay. Run it.

- Yes, Chef. Yes, Chef. - Let's go!

Yes, Chef.

I enjoy it. I think his quips are funny.

I didn't think I was moving slow personally,

but I think Chef Ramsay sees

that I can be faster.

Behind.

With the Blue Team impressing the Tribal Council

with their prompt delivery...

- Ah, I love me some pork chop. That's good.

The same can't be said for a Red Team table.

Frank, I'm sorry.

I'm gonna bring you a little plate

so you maybe can share something with you.

As "Hell's Kitchen's" alumni, Frank,

is still waiting on a sea bass.

How long, refired sea bass?

Refired sea bass, Chef, I need five minutes.

They're almost finished with the main course.

There are three-quarter down, all five of them.

- Heard. - What is that... what?

Did you hear what he just said?

Yes, Chef.

It's hard for us, but he's the one

standing in front of the table looking stupid.

Where is the bass? - The bass is working, Chef.

Hey, Michelle.

- Yes, Chef. - Take over.

All of you, get in the back room now.

All of you. All of you. - Yes, Chef.

Can we go in?

- Put me in. - Oh, wow.

Put me in, Coach.

I'll get in there dressed like this.

What is happening?

Chef, I up.

We're communicating,

but I'm hardly hearing anything from her.

When she's confused or frazzled,

she's just quiet.

It's a show.

The fish station is taking everybody down.

Yes, Chef.

We're about to clear the six-top,

and we still haven't sent one of the main courses.

Yes, Chef.

Who's in charge?

Someone lead!

Get a grip.

If you don't walk back in there with passion, please leave!

- I up my. - What's not working?

Do you need to switch? What's happening?

We need to figure something out.

- I up my... - You're good to lead.

You're good with leading. - No. I'm good with leading.

I up my sea bass 'cause I'm sitting there,

I'm blanking. - OK, look.

We've gotta get back in there.

You need to talk to her. She needs to talk to you.

- Exactly. - Let's go.

If I don't hear you guys communicating,

we're walking over and helping, period.

No ifs ands, or buts. - Heard.

Let's go.

- Right. Are we going or not?

- Yes, Chef. - Got to refire.

Fish station is definitely a show.

How long?

We're walking in one minute, Chef.

We just talked about it.

Mya, are you ready in one minute?

Yes, Chef.

I don't even know where to help if I can.

And I realize that it's a whole mess

and there's no communication at all.

Walking refire right here.

Refire right here.

- Ladies. - Yes, Chef.

It's over an hour

into a black-tie dinner service

celebrating 25 seasons of "Hell's Kitchen."

- Ladies. - Yes, Chef.

- Come here. - Yes, Chef.

And Chef Ramsay is in no mood

to celebrate with the Red Team.

- They've finished. You can see them.

Rock's finished. Carl's finished.

Third time, I get this.

It's not even cooked. It's still raw.

Get out. Back to the dorms.

Georgiana. - Yes, Chef.

- On fish, please, now. - Yes, Chef.

Moving me from apps,

I'm excited because that means he trusts me, you know?

He didn't pick Kylie.

He picked me and he picked me for a reason.

He knows I can do this.

- There's no rush, Georgiana. They've waited long enough, OK?

Just nicely cooked, please. - Yes, Chef.

- Yes? - Yes, Chef.

This is exactly what happened, yeah.

- This is exactly... - Got it.

He's gonna talk so much.

OK, this is two more working right here.

- You're good, bro. - I don't know if we need it.

- It's not your fault, bro. - They up.

Yeah, they up, bro.

Don't even like... nobody was expecting this.

- That station looked bad. Really bad.

Like, it looks like a tornado went through.

It looked horrible.

Walking refire. - Right here.

Thank you.

- Go, please. - Yeah. Let's go.

So finally. I'm so sorry.

Sorry, Frank. Apologize.

- That's beautiful. It's fine. - Ooh, it looks great.

It looks stunning.

I know, but I think it takes shorter time to come from Italy

than to come from this kitchen.

Fish should not be that hard.

- No, it... - Stupid, stupid, stupid.

It is frazzling there.

It's a fast-paced environment. It's "Hell's Kitchen."

It's hell. You know?

I feel like because I'm messing up a sea bass.

Every single place I've worked at, I've been on fish station.

How the does the fish girl mess up a fish?

I up today on fish.

It's humiliating, honestly.

I'm sorry also for snapping at you about service.

I already cried all my tears today.

With Sandra and Haley out of the kitchen...

- Let's go, girls. Here we go. - Yeah, we got it, bro.

- Here we go, here we go. - We got it.

Chef Ramsay is expecting the remaining

four chefs to complete dinner service without issue.

After, you've got two lamb, two halibut.

Last ticket, two chicken, two halibut.

- Yes? - Yes, Chef.

- Four halibut all day. - That's it.

- You've got this, ladies. It's how you finish.

- Yeah? - Yes, Chef.

I'm ecstatic when he sent them out

'cause after that, we were flowing.

- Nadia. - Yes, Chef?

- Beautifully cooked. - Thank you, Chef.

Go, please.

We all helped each other, which was great.

- Good. - OK.

Nicely cooked.

I was like.

If we work like this with just me, Georgiana and Mya,

I'm like, solid, bro.

- Ladies. - Yes, Chef.

- All of you, great recovery. - Thank you, Chef.

And it's a shame, unfortunately,

because you are the losing team tonight

Yes, Chef.

Because of the fish station.

Yes, Chef.

But it's obvious who your nominees are.

Yes, Chef.

You guys are beyond a shadow of doubt safe.

- Great job. - Thank you, Chef.

Well done.

I'm sorry, guys.

I'm sorry I let y'all down tonight.

I up.

We finished her.

I know the whole team is mad at both Haley and I.

Tonight's dinner service definitely caused

a very big divide within the team.

- Who's that? Who's that? Who's that? Who is that?

Hey, hey, hey, hey, hey!

Literally, what the is going on?

They're all just laughing and having fun together.

And I'm just disappointed in myself.

What if I served the salmon like this?

- You're stressing me out. - Chef?

That's basically what happened, bro.

What's going through your head?

It helps just to talk it out, you know?

I'm feeling beat-down.

I get it. I get it.

I, like, miss my family so much.

I can't even imagine having a child outside of this

and sacrificing that much for my family.

It's hard being the only mom here.

And... - Yeah.

But you know your family's proud of you

for even being here.

My team all of a sudden for no reason

has, like, lost faith in me.

Like, I feel, like, a weird shift.

Like...

I grew up with older brothers. I'm the youngest of five.

I don't think that's true.

Mike gives me that sense of just

having those pep talks with my brothers.

Even if it is, just keep doing you.

You know you've been rocking it, right?

You're strong. You're capable.

He really has my back.

He is, you know,

my shoulder to lean on, my shoulder to cry on.

- You already won. You already won by being here.

You know what I mean? - I know, but...

Know that they're with you and they're supporting you,

but just try not to think about it.

It's just gonna make you go down a hole, you know?

I'm so grateful that I have him.

- Look at me. Take a breath. Keep your head up.

All right? I got you.

Ladies, that was painful.

Let's cut straight to the quick.

Haley, Sandra, step forward.

Sandra.

Young lady, it was shocking to me

that you brought sea bass to the pass

and you thought that was acceptable.

- What happened? - I up today, Chef.

I was focusing on my side

and I was focusing on the other side of fish

and I forgot to focus on my own thing and I up.

But help me to understand.

What does that mean, you were focused on your side?

Because no one was in the driving seat on that station.

I'm not asking you guys to be best friends.

I just want you to be best cooks.

I want you to be best chefs

that's ever graced this kitchen.

Haley...

I knew we were heading for the rocks

at the beginning of the service

when there were two scallops on order

and you were only cooking one portion at a time.

Where's the focus?

I think I just kind of got in my own head.

I've sacrificed a lot to be here.

I have a six-year-old at home.

I was really thinking about her

and I'm just I'm just trying to make her proud.

But where's your fight back?

I have so much more fight in me.

My challenges have been good.

All I can do is just strive to be the best person and chef

that I can be and to just prove to my daughter

that I didn't come here to just give up without a fight.

You've got elements of greatness within you.

But what happened? Who was leading?

Chef, I was supposed to be leading tonight,

and there was miscommunications.

And we were very much in a flip-flop,

dancing around each other.

And I kept on trying to communicate,

and I wasn't really hearing much back.

Haley, you're standing next to Sandra.

She's talking to you. Were you ignoring her?

I was not ignoring her, Chef.

I was just trying to get my dishes out.

I was in charge of apps and pork

and she was in charge of fish, so...

The person leaving "Hell's Kitchen" is...

Haley.

Oh.

Young lady, from the get-go tonight, you were flustered,

and you know and I know

that you are not ready to be my head chef.

I wish you the very best.

Go home and spend some valuable time with your daughter.

- Thank you, Chef. - Thank you.

I've learned so much from Chef Ramsay.

I could never thank him enough

for giving me this great opportunity.

I'm definitely never gonna stop fighting for my dreams

and the future still holds so much for me.

But I'm gonna go home.

I'm going to love on my family, my daughter.

I think that she's gonna be proud of me,

but I think she's gonna be happy that I'm home.

Sandra, wake up quickly.

Yes, Chef.

Back in line.

Thank you, Chef.

Ladies, we're on a bad losing streak.

And now, you have two less chefs than the Blue Team.

Mike.

Yes, Chef.

Get up here.

You're joining the Red Team.

They need a strong force,

they need to get their together,

and they need to start shining.

Now get out of here.

I think Mike's definitely an improvement from Haley

'cause I know he's a strong chef.

His head's in the game

and I think it's a positive for sure.

Big Mike now is on the Red Team.

That one hurts. I'm not gonna lie.

I hope he does good himself,

but not the Red Team in general.

I am shocked.

This is, like... this is crazy.

Obviously, Chef Ramsay believes in me.

He thinks I can lead this team, but blue is my favorite color.

And on top of that, I look awful in red.

Tonight, Haley lost her way on the fish station

and found her way home.

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

The day of reckoning is upon us.

Every chef is feeling the pressure.

What's up, Red Team?

And while everyone is trying to stay focused...

I need a medic.

Took half the skin off.

I hear her scream, "I cut my finger off!"

An injury to Kylie

may take her out of the competition.

Ugh. I might have to go to the hospital.

And she may not be

the only one leaving prematurely.

Find out who survives...

Did she say she cut her whole thumb off?

On a bloody stressful episode...

Of "Hell's Kitchen."

Looked like a crime scene.