All language subtitles for Hells.Kitchen.US.S20E02.Temping.the.Meat.1080p.AMZN.WEBRip.DDP5.1.x264-NTb[rarbg]

It's a the Hell's
Kitchen first.

NARRATOR: Gordon's got some
fresh new meat to grill.

We're running a kitchen,
not a kindergarten.

NARRATOR: Hell's Kitchen
young guns is all new Mondays.

And check out other FOX
shows like Crime Scene

Kitchen, Masterchef,
and LEGO Masters on FOX.

MALE NARRATOR: Previously on
Hell's Kitchen: Young Guns.

JAY: Vegas, baby!

[all cheer]

The youngest group
of chefs ever...

-Josie: Selfie.
-all: Season 20.

Whoa!

Oh, my God.
I'm so excited.

NARRATOR: ...began their
journey with a sneak peek

of the new
Hell's Kitchen museum.

BRYNN: Oh, my God,
this is insane.

EMILY: Oh, my gosh.

There they all are.

RAMSEY: Please welcome
our season 20 chefs.

NARRATOR: The tour ended with
a surprise press conference...

I love photo shoots,
and I recently competed

in a bikini show,
so paparazzi, let's go.

Work those angles.

[camera shutter clicking]

NARRATOR:
And a big announcement.

For this milestone season,

I've decided
to find my future protégé,

and to be my next head chef
at Gordon Ramsey Steak 2.0

at the Paris Hotel Casino.

[cheers and applause]

NARRATOR: Later in the
young guns' first test...

♪TeamBlue, right?
Young guns.

NARRATOR:
The signature dish.

[dramatic music]

Minnesotan
and food vlogger Matthew...

So you're a hand model?

[laughter]

NARRATOR: Failed miserably
with his shrimp.

I'm not very good at
eating shrimp and [bleep] sack.

-[gags]
MATTHEW: My bad.

Got to get the poop out.

-[laughter]
-MATTHEW: That's my mistake.

NARRATOR: While Alaskan
meal prep chef Ava...

So what I've made for you
is Ava Flava's Orange Chicken.

NARRATOR: Couldn't deliver
on her nickname.

Right now it's lacking
flavor, young lady.

Two.

NARRATOR: Executive chef
Trenton from Missouri...

I'd never been outside
of Arkansas or Missouri.

-Never?
-I saw a palm tree,

and I was like, "Holy [bleep]."

-[laughter]
-Yeah, yeah. Yeah.

A four.
Good job.

NARRATOR: And Colorado
sous chef Victoria...

A very strong four.

-Well done.
-Thank you, Chef.

NARRATOR: Scored big points
for their team

and with Chef Ramsey.

In the final round,

Kansas City chef Jay
rushed his étouffée...

It's not a roux.
It's ruined.

Damn.
Two, Jay.

NARRATOR: Leaving the door
open for sous chef Morgana...

[tense music]

I give it a five.
Congratulations, well done.

NARRATOR: Who clinched the
first victory for the women.

Later that night,
the young guns

had a major debrief
and training on the menu.

You need to be coordinated
managing yourself,

your team, and your time,
or this station will bury you.

NARRATOR:
And 21-year-old Brynn

was completely overwhelmed.

If I have a mental breakdown,
just bear with me.

NARRATOR: Teammate Emily from
New York City offered support.

-I'm having an anxiety attack.
-Yeah.

Oh, [bleep].
It's coming again.

Just breathe through it.
You just have to let it out.

I'm gonna have to rub
some dirt in it,

as my pops would say,
and just keep going.

NARRATOR: The
following morning,

the best jugglers in Vegas
made a purposeful appearance.

-Josie: Oh, my gosh!
-[all cheering]

You'll be juggling
the finest alcohols

with the finest of proteins.

NARRATOR:
The chefs would compete

in an individual challenge,
with the winner winning...

This incredible
Punishment Pass.

NARRATOR:
That was the good news.

But the bad news was...

RAMSEY: The chef
with the worst dish

will hand me their jacket
and leave Hell's Kitchen.

Right now I'd like you
to all walk into the kitchen

and gather around the dome.

Let's go.
Thank you.

NARRATOR: And now,

the continuation
of "Hell's Kitchen."

You're all gathered around
the domes.

Good.

Your 45 minutes start now.

[tense music]

♪

Your 45 minutes start now.

♪

-I got shrimp, I got shrimp.
-Ooh, I got steak.

NARRATOR:
In today's Punishment Pass

and Elimination Challenge,

Chef Ramsey has provided

nine different proteins
to each team.

Fillet Mignon.

Then I'll do sea bass.

NARRATOR:
And all of the chefs

have to use alcohol
when cooking their dishes.

I got tequila.
Where's tequila?

BRYNN: I'm doing tequila.

Does anyone know how
to make vodka sauce?

SAM: I got rum.

When it comes to cooking

with high-alcohol spirits
and such,

it's a very delicate balance,

'cause if one thing
goes wrong,

then you are going
to completely train wreck.

Yo, can I use a little bit
of that pineapple?

-You gonna use all of it?
-Yeah, yeah, yeah.

I'm only gonna be taking,
like, two rings.

Cool.

So I cook the best this way,

but I don't know how
to cook with alcohol.

I drink alcohol,
not cook with it.

BRYNN: I am using sea bass,

and I want to go with a,
you know, Mexican theme,

and I was thinking,
"Oh, tequila."

[Spanish music]

[tense music]

-I smell tequila.

Beautiful sear.

♪

Fire.

♪

Nope, no fire.
I lied.

That's fine.

-Hey, Sam?
-Yeah.

This is how you do
a flame by the way.

[playful music]

SAM: Such a Jackass.

Jay, what do you got going?

Uh, I'm gonna do
a blackened salmon

with a citrus
tequila succotash.

Got it.

I actually do have a lot
of experience cooking salmon,

especially with that Don Julio,

and just let
that soak in there.

I think I might
take a little sip.

Uh, the last time
I actually got super drunk

was my birthday
earlier this year,

and I really wish

that I could remember
my whole birthday party,

but, eh, that's what happens
when you turn 23.

Yo, is this anyone's cast?

That's mine.
That's mine, yeah.

[tense music]

Have it in until it's seared
and then finish it in the oven?

Okay.

I'm one of the two vegetarians.

I don't want to be given crap

by all the other chefs.

"You can't cook any meat.
You're a vegetarian."

You know, that's always
in the back of my mind.

I just need, uh, the eggplant
out of the oven.

Okay.

-Okay, what's your protein?
-Uh, chicken.

And what's your sauce?

-Um, it's going to be--
-Like, the little combo?

Yeah, and I have
a cream sauce as well.

Okay.

MATTHEW: Even though
I may have fallen short

with my first dish
for Chef Ramsey,

I've learned from my mistakes.

I'm gonna try and make
the bourbon-glazed chicken

as perfectly cooked
as possible,

and this is my chance to really
bounce back and shine.

Keep an eye on it.

-Is that mine?
-No.

20 minutes.
Let's go.

-Thank you, Chef.
-All right, coming in.

We got to make space,
ladies, here,

so no one burns anything.

After getting a two
on my sig dish,

it is so important
to impress Chef Ramsey

and show him what
I actually am capable of.

Get it, girl.

Alaskan's should know
how to cook salmon.

And if I [bleep] it up,
that's shame on Alaska.

♪

-[flames roaring]
-AVA: [bleep].

My bourbon pineapple reduction,
[bleep] hit the fan.

It starts smoking,

so I completely
turn off the heat.

Fingers crossed it cooks
all the way through.

What happened, Ava?

Um, I just turned off the heat.

Ah, got it.
Okay.

♪

Coming around hot.

♪

-Jerk spice pork chop?
-Yep.

I ran it as a special
a year-and-a-half ago,

and it was perceived well.

I think I can
actually win this.

♪

45 seconds.
[clapping]

♪

ANTONIO:
How you feeling about it?

You feeling good?
-Yeah.

-Make it perfect.
Make it perfect, y'all.

Season everything.
-RAMSEY: Five, four...

-Fast back, baby.
Fast back.

RAMSEY: Three, two...
MORGANA: Coming out.

RAMSEY: One.
BRYNN: Let's go, ladies.

RAMSEY: And serve, ladies.
Let's go.

Come on.
[clapping]

Excellent.
Well done.

So before you present to me,

I want all of you

to taste all of your dishes

and then come up with...

The top three dishes
to present to me.

RAMSEY: Understood?

all: Yes, Chef.

Your five minutes
start now.

Yeah.

KEVIN: What is the pork chop?

It's got callaloo underneath,

and it's got
a pineapple chutney on top.

I love Steve's dish.

-This pork chop is really good.
-STEVE: That's good?

It was cooked perfectly,
and that guy is a talented guy.

I think his pork chop--that
pork chop was off the chain.

-ALEX: Ah, this right there?
-Yeah.

This is soy olive oil
Worcestershire salmon.

-That looks a little under.
-It's definitely under.

-Okay, scratch that.
-KIYA: No worries.

BRYNN: I definitely think
that Ava has the worst dish

only because it's--
it's raw fish.

Me.

Airline chicken breast
with what?

Uh, bourbon glaze.

Excellent.

Matthews dish is actually
very well executed.

I think this
is one of those strong ones

that we need to put to the side
and figure out,

"Is this one of the top three?"

-JAY: This one.
-KEONA: And that's three.

So we're rolling with
these three, right?

-These three are agreed.

-We're done.

I'm thinking my ceviche?

I feel like the ceviche could
use a little bit more acid,

a little bit more spice.

STEVEN:
Antonio, he was vocal

about he wanted his ceviche up

but it's damn near inedible,

which, I mean, if you're gonna
put some [bleep] on a plate,

at least make it edible,
you know?

I think ceviche,
and I think one of those two.

Antonio's really selling
his dish right now.

I'm kind of wondering exactly
who else is agreeing with that.

both: Pork chop,
ceviche, chicken.

-Yeah, that works.
-All right, let's do it.

-Final answer?
-Final answer.

That sounded
like a heated debate.

Blue Team,
have you made your decision?

all: Yes, Chef.

RAMSEY: Red Team,
have you made your decision?

-all: Yes, Chef.
-RAMSEY: Good.

Come around to the front.
Thank you.

NARRATOR: Chef Ramsey
is going to taste

three dishes from each team

to determine the winner
of the Punishment Pass.

Blue Team, uh, Sam,
your top three dishes.

First one is?

The ceviche dish.

-Made by?
-Me, Chef.

Antonio, step forward
with your dish please.

-RAMSEY: Let's go.
-Yes, Chef.

Let's go, young man.

♪

RAMSEY:
Describe the dish please.

So it's a, uh, shrimp ceviche

in a caramelized tequila
brown sugar pineapple.

So visually it
looks nice.

What's the alcohol
inside the ceviche?

Tequila as well.

Uh, I toasted it off
with a little bit of cumin.

You get the acidity.
You get the tequila.

RAMSEY: One chunk.

A little chunk

to a medium sized chunk

to a bizarre sliced chunk.

It's like the four bears.

I mean--Oh, hold on.

There's a baby bear there
as well.

Uh, I don't get this.

I mean, if I'm
in the Blue Team,

and that's my best
foot forward,

I'm scared.

TRENTON: I'm watching
Antonio's dish get cut up,

and it kills me because my dish
should've been up there.

I should've pushed it.

The avocado is the best
tasting part of the dish.

I can't taste tequila.

A hodgepodge of bizarre,

chewed-up spat-out ceviche.

-Thank you.
-Yes, Chef.

-Disappointing, that one.
-ANTONIO: My bad, yo.

RAMSEY: Sam, the second dish

that you put forward
from the Blue Team.

-It is a pork chop.
-Who made it?

I made it, Chef.

Okay.
Young man, step forward please.

♪

Steve.
Wow.

Now we look like
we got a proper dish.

Describe the dish please.

Jerk spice pork chop

with a quick callaloo
underneath

-and a pineapple chutney on top.
-RAMSEY: Nice.

-Um, there's rum...
-RAMSEY: Nice.

In the pineapple chutney
and the callaloo as well.

RAMSEY: Yeah.
Well, it looks beautiful.

How's the cook?
It's cooked beautifully.

The greens--
what are the greens?

Those are just--
that's just spinach

that was sautéed
with some peppers

and some ginger.

That is delicious.

Yeah, I made the jerk rub.

Well done.

Thank you, Steve.

-Good job, good job.

STEVE: Thanks, man.
-Good job.

Sam, the third and final dish
for the Blue Team.

Here we have Matthew.

He had an airline
chicken breast.

RAMSEY: Let's hope
that you have bounced back.

So yesterday
you gave me the shrimp

with the sack of crap inside.

-Yes, Chef.
-Not a smart introduction.

-No, not great.
-Uh, describe the dish please.

MATTHEW: High, medium, and low
levels of the bourbon glaze.

RAMSEY: Visually it looks nice.
Rustic.

And what is that?

All of you, come here.

[bleep].

NARRATOR:
With the much-desired

Punishment Pass on the line...

And what is that?

NARRATOR:
The Blue Team has chosen

Matthew's bourbon-glazed
chicken breast

as one of their best.

RAMSEY: All of you,
come here.

[bleep].

RAMSEY: You guys wanted me
to eat pink chicken?

-Seriously?
-all: No, Chef.

RAMSEY:
And this is your top dish?

Get back in line.

Oh, my God.

How did everybody miss that?

This looks bad for us all.

-[bleep].
-ALEX: Good?

RAMSEY: Have you been drinking?

No, Chef.

This is [bleep]
embarrassing right now.

The best dish
on the Blue Team

is Steve's beautiful chop.

Uh, that was an easy decision

'cause the other
two dishes were a disgrace.

Uh, Steve,
you are in the running

for the Punishment Pass,
young man.

Thank you, Chef.

Oh, hell yeah.

I won.
I won.

Yeah, yeah, that was me.
[chuckles]

Now I'm gonna taste all
three dishes from the Red Team.

NARRATOR:
The first dish

the Red Team has chosen
as one of its best

is Victoria's
pineapple rum shrimp.

So this is a take
on a pura vida shrimp.

Pineapple rum,
coconut sauce.

Shrimp are spotless,

which is great, Blue Team.

How many times
did you use the alcohol?

I used it I believe
three to four times.

RAMSEY: Uh, beautifully cooked
by the way.

-Thank you, Chef.
-Well done.

-Thank you.
-[applause]

NARRATOR:
Megan hopes to impress

with
her whiskey-glazed fillet.

RAMSEY: And how did you get
the whiskey into the carrots?

MEGAN: Um, I glazed them,
so I blanched them first,

and then I hit 'em
with a little oil garlic,

and then hit it
with whiskey and honey, Chef.

It's a good dish.
Thank you.

-Thank you, Chef.
-Good job.

NARRATOR: Last up
for the Red Team is Brynn

with her tequila
pan-seared sea bass.

And did you butter baste it
at the end?

I did not, Chef,

but in the pan
it was olive oil and butter.

RAMSEY: Yeah, smart.

The alcohol's coming through.

That's a smart blend.

Good job.
Step back, please.

-Thank you, Chef.
-RAMSEY: Thank you.

[applause]

And that's what I expect
when I ask

for the top three dishes
from the Red Team.

The dish that had the edge...

[tense music]

MEGAN: I want to win
that Punishment Pass.

I don't want
to have to sort trash.

Don't want to have
to drink some, like,

weird concoction of something

that's gonna make me throw up.

I want that pass.

♪

Goes to Brynn.
Well done.

-EMILY: Good job, Brynn.
-KEONA: Good job, Brynn.

[applause]

So now I have to decide

between Steve and Brynn.

This incredible
Punishment Pass...

Goes to...

♪

Steve.

Well done.

[cheers and applause]

-RAMSEY: Well done.
-Thank you, Chef.

Uh, really good job.

-Thank you, Chef.
-RAMSEY: You've earned it.

♪

This thing's gonna
come in handy.

I don't know if this is
the liquor talking now,

but, uh, Brynn,

for the first time ever
in
Hell's Kitchen
history,

I'm gonna give out
a second Punishment Pass.

-RAMSEY: Well done.
-[cheers and applause]

Brynn and Steve,

with great power

comes great responsibility.

I'm gonna ask each of you

to tell me who's responsible

for the worst three dishes

on each of your teams.

My heart sinks.

I've bonded with these girls

and we are a bunch
of strong female competitors.

This is an extremely,
extremely difficult decision.

Okay, Brynn,

your first worst dish
on the Red Team belongs to?

Ava, Chef.

Ava, step forward please.

Describe the dish please.

AVA: I made for you a bourbon-
marinated grilled pineapple

with a soy olive oil
Worcestershire salmon.

RAMSEY: How'd you get the
pineapple looking so knackered?

So naked?

RAMSEY: Knackered,
as in screwed.

That doesn't look appetizing
for pineapple.

-The salmon's undercooked.
-AVA: Yes, chef.

You can see that's raw
salmon there as well.

-And you're from Alaska, right?
-AVA: Yes, Chef.

RAMSEY: You know, if there's
one thing I think of Alaska,

it's salmon.

Step back in line.

Wow.

I am so disappointed
because I'm Alaskan,

and my salmon was raw.

I'm embarrassed.

And the second dish?

Keona, Chef.

Keona, let's go please.
Step forward, thank you.

♪

Uh, young lady,
you came out of the gate strong

with a good signature dish,

a four out of five.

This is in the bottom three.

Describe the dish please.

KEONA: Um, I made
a grilled pork chop

with some crispy potatoes
for texture,

and the alcohol
is bourbon in the sauce.

You've cooked
pork before, right?

Yes, Chef.

RAMSEY: So the pork is dry.

When you cook
a pork chop like this,

it's got no fat
in there, right?

The fat's on the outside,
so you need to add fat to it,

right?
And keep that thing moist.

What a shame.
Back in line.

Thank you.

I didn't come here
to go home.

I didn't come here...
[sniffling]

To disappoint myself.

I'm a fighter, and I'm not
gonna stop fighting.

And the third
and final dish belongs to?

Emily, Chef.

Emily, please,
let's go.

Excuse me.

I understand that Brynn had to
make a really tough decision,

but I am disappointed
that she chose my dish

because we really had
a heart-to-heart last night,

and I thought that
we really bonded.

This is an Asian-style
fried chicken,

and there's vodka in the batter
for the chicken

and in the sauce, Chef.

RAMSEY: It looks
a little bit dark.

You know, when you got chicken,
like, that thick

and you fry it,
you just got to be careful.

And what's the vegetables
in the slaw?

Um, celery, carrots.

So the slaw's
a little bit bland.

That needs acid,
something to lift that.

Step back in line please.

EMILY: Thank you, Chef,
for your criticism.

Steve,
I'd like you to give me

the three worst dishes.

This is not gonna be fun.

Chef Ramsey tore both
of those dishes apart.

I got eight dishes
in front of me,

and none of them are really up
to what I would like 'em to be,

but that's not something
that you tell eight dudes

that you share a room with,

so you got to be smart
with this decision.

First one is?

Uh, the first one belongs
to Matthew.

Unfortunately it is pink
beside the bone.

Yeah, and the only
thing missing on Matthew's dish

-were the [bleep] feathers.
-[chicken clucks]

-Dish number two?
-The ceviche, unfortunately.

It looked like
a bulldog's dinner

chewed up to [bleep].

And dish number three?

-Is a New York strip, Chef.
-Made by?

Me, Chef.

Alex,
step forward please.

RAMSEY: You're the only dish

on the Blue Team
I have to taste.

ALEX: So it is a pan-seared

New York strip steak
with honey-glazed carrots.

RAMSEY: And the alcohol,
what was that?

The alcohol
was the scotch,

-and that's with the eggplant,
-Chef.

RAMSEY: It's far from great,
but it's not terrible.

Back in line.
Thank you.

♪

All six of you have been chosen

as having the worst dishes,

and I'm sorry to say
one of you

will be leaving shortly.

The two worst dishes

belong to...

♪

Matthew...

and Ava.

Step forward please.

♪

Raw undercooked chicken is
kind of hard to come back from.

I don't know if Chef Ramsey's
gonna let him stay.

Uh, Matthew, are you done?
Are you a spent force?

No, I'm really trying
to get used to,

like, the really
fast-paced environment,

'cause I'm usually used to
working on my own time schedule

and making sure everything
can be perfect,

but things are really
rushed here.

Rushed?
45 minutes.

♪

MATTHEW: I have so much
more fight in me.

I want to convince you
I can do better.

Ava, what is going on with you?
Why should you stay?

I feel like I have excellent
time management

and leadership skills

that I can bring to you,
um, managing a restaurant.

I was so focused
on delivering flavor today

that I didn't focus enough
on my temperature in the meat,

but I think
I have more to give you.

♪

RAMSEY: The individual leaving
Hell's Kitchen...

♪

NARRATOR: Chef Ramsey
has determined

that the worst dishes
from each team belong to--

Matthew...

and Ava.

NARRATOR: And he's about
to eliminate the first chef

of the Young Guns edition
of
Hell's Kitchen
.

[tense music]

♪

Matthew.

Get back in line and wake up.

Okay.

Ava, come here.

Give me your jacket please.

I'm looking for a protégé

that can be catapulted
to the top of the tree.

Right now you are not
ready for that.

Thank you.

[dramatic music]

AVA: My expectations

coming into this competition
were pretty high.

I thought I had a good shot,

but my first
two challenges sucked.

But at the end of the day,
Matthew had uncooked chicken,

and I think maybe
he should be standing here.

Brynn and Steve,
well done.

Now piss off,
all of you.

MATTHEW:
I just have to bring it.

I'm gonna keep trying.
I'm not gonna give up.

I'm gonna keep pushing forward.

I'm sorry.
I'm sorry, y'all.

Steve, nice job, man.

ANTONIO: That's my fault.

Antonio, he comes out
and apologizes.

It's all my fault.

I was trying to fight
for my own [bleep].

I [bleep] up.
I apologize.

He oversold himself
and his dish.

I was being dumb.
It's done with.

It's over with.
It's over with.

It's done.
We--we chose as a team.

Antonio just keeps saying
the same [bleep] over and over

and over again,
talking about himself.

ANTONIO: But it happened.
It's done.

We roll it off.
It's over.

We don't even talk about it.
It's done.

Bounce back.
We got to bounce back.

"Oh, guys,
we need to bounce back.

We need to bounce back.
We need to bounce back."

ANTONIO: Just got
to bounce back tonight.

"We need to bounce back though.
We need to bounce back."

Bounce back.

Clearly we need
to bounce back.

Stop repeating it.

ANTONIO: Let's get back, baby.

[dramatic music]

♪

NARRATOR: With their first
dinner service

less than five hours away...

ALEX: Excuse me.

NARRATOR: The chefs hustle
into the kitchen

for a special surprise.

First things first.

These knives are for you

from Chef Ramsey as a gift.

They're J.A. Henckels.

They're literally the best
knives you'll ever have.

I got mine ten years ago and
they're still my go-to knives.

These will last you
the rest of your life.

Wow.
Oh, my God.

These Henckel knives are
more expensive than my rent.

Just opening them up,

I feel like Cinderella
getting her glass slipper.

[laughs]

Wow.

NARRATOR:
With their new tools in hand,

both teams prep for
their first dinner service.

We just need proteins
basically.

Big, big time sense
of urgency, guys.

I'm gonna heat up celery
for the puree.

KEONA: Is everybody good?

If there's any questions,
ask them now.

♪

MATTHEW: I feel like maybe
I do, like, um, the Wellington,

the chicken, and the lamb.

You could,
like, throw a car at me

during this service,
and I don't care.

I'm just gonna keep going.

You're gonna have to,
like, physically remove me

from the kitchen
before I give up.

Bounce back, baby.

Bounce back.

-Gentlemen, are we good?
-all: Yes, Chef.

RAMSEY: Let's go.
Double-checked everything, yes?

Ladies, we good?

-Yes, Chef.
-Yes?

Then communicate, yeah?

RAMSEY: Marino.

-Yes, Chef?
-For the 300th time,

please open Hell's Kitchen.

Subito.

[upbeat music]

♪

To Hell's Kitchen.

all: Cheers.

NARRATOR: Tonight is
Hell's Kitchen's

300th dinner service.

The, uh, beef Wellington.

NARRATOR: And in celebration,

Chef Ramsey is offering

a special
shrimp flambé appetizer

to be prepared tableside
by Brynn

for the Red Team

and Alex for the Blue Team.

Don't stand in front,

otherwise this is gone.

NARRATOR:
Also here to celebrate

this Hell's Kitchen milestone

are some heavy hitters
from the sports world.

Here we are, gentlemen.

NARRATOR: Dining
in the red kitchen tonight

is NASCAR racing superstar
Kurt Busch and his friends.

-We got to go out more often.
-I know, right?

NARRATOR:
And in the blue kitchen...

How you doing, brother?

NARRATOR: Former heavyweight
boxing champion of the world

"Iron" Mike Tyson
and his family.

MIKE: Oh, this is gonna
be so good.

Ladies and gentlemen.

-A pleasure to have you.
-How you doing, brother?

-KEVIN: Pleasure.
-All right.

Mike Tyson.
[laughs]

Let's go.
Four covers at table two.

One special app tableside,

one scallops,
two carbonara.

Entree, one salmon,
one lamb, two Wellington.

-all: Yes, Chef.
-RAMSEY: Thank you.

Let's go.

Go ahead and put
the salmon pan on

because we're about ready
for that salmon.

-SAM: Heard, heard, heard.
-JAY: I love cooking fish.

Salmon is actually
one of my go-tos.

I actually cooked
one earlier today,

but my team didn't choose it,
so I have a lot to prove today.

-That carbonara?
-SAM: Four minutes out.

NARRATOR: Antonio and Kevin
are gearing up

to knock out
their first appetizers.

I got this first salmon ready
and resting.

NARRATOR: And Jay and Sam
on the fish station

are sending Chef Ramsey
their first entree.

I got first salmon entree
ready, Chef.

Why have we got this?

Nothing's fired right now.

You get the apps out.
Nothing's fired yet.

Hey, hey, all of you.
[bleep] come here.

All of you.

Hey, our guests
have just arrived.

Why have I got a salmon up
there when it's not even fired?

And FYI,
the salmon's actually raw.

Sam, Jay,
I mean, seriously, guys?

Mike has just sat down
with his family,

and right now we look like
a bunch of [bleep] idiots.

Tell me where you got
the call from.

Who fired it?

TRENTON: Jay shouldn't be
cooking salmon

until entrees start firing.

I'll fire the table for you,

and then we go together
like a proper [bleep] team.

-RAMSEY: Is that understood?
-all: Yes, Chef.

Come on, guys.
Get a grip.

Come on, guys.
Really?

ANTONIO:
Let's bounce back, guys.

Bounce back.

Carbonara's walking
in ten seconds, Chef.

NARRATOR:
Despite Sam and Jay's

false start
on the fish station...

Carbonara to your right.

RAMSEY: Beautiful carbonara.
Let's go.

NARRATOR:
Thanks to Antonio and Kevin,

the Blue Team is off
and running on appetizers.

-KEVIN: Good job, dude.
-Thank you.

KEVIN: Good job, good job.

NARRATOR:
While in the red kitchen,

Victoria and Morgana
are tackling

the Red Team's
first appetizers.

About a minute
out on risotto.

Kiya?

Two scallops,
are you guys good?

-Yes.
-JOSIE: We're good.

I am on fish
with Josie tonight.

The only thing
that's worrying me right now

is the fact
that she's a vegan.

If Josie can't taste the dish,

like, how can she say
it's correct?

So it's gonna be
all put on me tonight.

[food sizzling]

Piping hot, yes?

-JOSIE: Yes, Chef.
-RAMSEY: Piping hot.

JOSIE: Yes, Chef.
Thank you.

In fact, we'll use this pan
here that's even hotter.

[romantic music]

His presence is--
it's something else.

It's got to have that--
that sear.

JOSIE: Like, I can smell
his cologne on me right now.

I love it.
I love it.

[laughs]

RAMSEY: Don't season till you're
about to go in the pan...

KIYA: Josie, wake the hell u.
Come on.

Get your focus right.

[dramatic music]

Walking with risotto.

JOSIE: Scallops behind you.

Beautifully cooked.
Go, darling, please.

Go, go, go, go.
Let's go.

Go please.

NARRATOR: Under Chef Ramsey's
guidance...

RAMSEY: Good.
Let's go.

NARRATOR:
Appetizers are now

rolling out of both kitchens.

Oh, this is gonna be
so delightful.

NARRATOR: And the Young Guns
opening night

is off to a solid start.

-This is really good.
-It's good.

-MAN: Oh!
both: Whoo!

NARRATOR: With appetizers now
firing on all cylinders...

Beautiful.

NARRATOR: It's time
to shift gears into...

Entree, let's go.
Fire please.

Two chicken, one New York strip,
one Wellington.

-all: Yes, Chef.
-RAMSEY: Let's go.

Uh, gentlemen,
fire up table two.

One salmon, one lamb,
two Wellington.

-all: Yes, Chef.
-RAMSEY: Let's go, guys.

How long are we, Payton?

We're about 4 1/2, Chef.

Being on meat station,

this is kind of,
like, my last chance

to see if I can fit
into Gordon Ramsey's kitchen.

Wellington is resting.
Lamb and Wellington are ready.

-PAYTON: You're 100%?
-Yeah.

All right.

Wellington,
where is it?

-MATTHEW: Right here, Chef.
-Lamb?

-Lamb.
-RAMSEY: Salmon please.

SAM: Salmon's walking up now.

The pressure is on.

RAMSEY: Hey, hey, come here.
Hey.

Come here.
Come here.

Quick please.

Touch that, all of you.
Jump in, someone.

Without even looking
or slicing,

just touch that.

-MATTHEW: It's rare.
-SAM: Rare.

-Sorry?
-MATTHEW: It's rare.

-It's rare.
Oh, [bleep]...

Raw, raw, raw.

It's not funny, Matthew.

Do you think it's funny
in front of your chef table?

[tense music]

NARRATOR:
It's just over 30 minutes

into Hell's Kitchen's
300th dinner service.

RAMSEY:
It's not funny, Matthew.

Do you think it's funny
in front of your chef's table?

No, it's not funny.

Then get a [bleep] grip
a little bit.

Yes, Chef.

NARRATOR: And Matthew's
raw lamb chops

have set the Blue Team
into a tailspin.

I mean, seriously?
Who cooked that lamb?

-Me, Chef.
-Come on, guys.

Come on.
Come on.

-Can we get it together?
-all: Yes, Chef.

STEVEN:
How long on that new lamb?

-MATTHEW: Six minutes.
-SAM: Six minutes heard.

And Matt's grinning his ass off.
I can't even look at him.

At that point,
I wanted to take control.

Do you think this feels
pretty good to start resting?

NARRATOR: While Kentucky chef
Peyton steps up to lead

on the Blue Team's
meat station,

in the red kitchen...

Ladies, let's go.

Two chicken,
one New York strip,

-one Wellington.
-all: Yes, Chef.

-RAMSEY: Give me a time on that.
-Three minutes, Chef.

-RAMSEY: Let's go.
-all: Yes, Chef.

NARRATOR:
The checkered flag is in sigt

for Megan and Emily's
first entree.

So we cut it just in half?

And sides, remember?
The sides.

-We have to--
-Side, side, and then--

Trim the sides...
both: And then middle.

Heard.

I'm paired with Emily,
and I am nervous.

-She doesn't eat meat...
-Thank you.

So there's definitely
a lot of pressure.

What do--what do I do I do?
Just put it back in the oven?

-Yeah, uh, no.
-Heat it up?

So make sure they're hot before
we send them, obviously.

-Yeah.
-Yeah.

I don't have a problem
with vegans or vegetarians.

It's their own body.
They can do what they want.

I just hope it doesn't end up
affecting us down the road.

I'm gonna put this
a little bit in the oven.

-No.
-No?

-It's a little cold.
-No, no, no, that one's good.

-Send that one.
-Heard.

We should be getting
those entrees out.

-Let's go.
-Coming down.

Coming down.

Walking with the Wellie,
Chef, on your left.

Your right, Chef.

Oh, boy.

[tense music]

RAMSEY: Uh, lovely cooked,
that Wellington.

Well done, yes?
-all: Thank you, Chef.

-KIYA: Great job, guys.
-[all cheering]

WOMAN: Thank you.

-WOMAN: Oh, look at that.
-WOMAN: Beautiful.

-That's gorgeous.
[laughter]

NARRATOR: While diners
on the red side

enjoy their entrees,

guests on the blue side...

I'm Starving Marvin.

NARRATOR: Are still
waiting ringside for the men

to complete round two
with their lamb.

Yo, meat, lamb,
two Wellington, how long?

Payton: Two lamb,
two Wellington?

-That's--
-For this table.

Two lamb?
Um...

STEVEN: Meat station,
you got one job.

Drop the meat
and let us know

how long it's gonna take
to cook.

Every minute I need to hear
from y'all, all right, On meat?

Every--every 60 seconds,
I need to [bleep] hear it.

I'm trying my best,
but it's just like,

I can't do it by myself.

-PAYTON: Lamb, it looks good.
-MATTHEW: Lamb out.

-PAYTON: Lamb walking.
-Where's the lamb, please?

-Right here, Chef.
-Lamb.

♪

Service please.

Let's go.
Good, thank you.

Let's go.

NARRATOR: As Peyton delivers
a knockout on meat,

at long last
the Blue Team's diners

are receiving their entrees.

RAMSEY: Right.
Chef table.

NARRATOR:
Now it's time to take

a swing at the Chef's table.

Entrée, one salmon,
two chicken, one vegan risotto.

-Heard?
-all: Yes, Chef.

RAMSEY: Yeah, look at me.
Mr. Tyson, VIP, yes?

-Be careful, yes?
-all: Yes, Chef.

Don't [bleep] this table up.

-Let's go.
-Yes, Chef.

ANTONIO:
How long on that chicken?

-Uh, chicken, seven.
-Seven?

How long on that salmon?

I need at least four minutes
on this.

Okay, communicate.
Let me know.

Let me fire that risotto,
all right?

-STEVEN: Heard.
-Thank you.

I got to communicate.

I got to watch Payton.

We got to be moving as one.

It's time for the Blue Team
to bounce back.

How long on those two chickens?

Should be one chicken next
and then one chicken after.

-It's two chickens for VIP.
-Are you sure?

-Positive.
-RAMSEY: How long please?

How long for Mr. Tyson?
How long?

-On the what?
-RAMSEY: Oh, my God.

Is that the chicken?

For this table?

Do you have the chicken
for this table?

I forgot one chicken
on VIP, Chef.

[bleep] hell.

How do you forget...

"Iron" Mike Ty--
how does that happen

with two of you on there?

-Can you apologize please?
-Yes, Chef.

RAMSEY: Hurry up.
Let's go.

I'm embarrassed
of myself overall.

I'm embarrassed
in front of Mike Tyson.

I'm embarrassed
in front of Chef Ramsey.

Excuse me, guys.
I just wanted to let you know

we had a miscount
on your guys' entrees,

so it's gonna be about
another ten minutes on that.

Not a great feeling

when meeting Mike Tyson
for the first time.

-It'll be pretty soon we hope.
-Thank you very much,

-Matthew and Payton.
-WOMAN: Thanks for explaining.

NARRATOR: With the Blue Team
up against the ropes...

-MEGAN: How're we doing, ladies?
-Fantastic.

Nicely cooked,
the New York strip.

NARRATOR: ...the Red Team
hits their stride

and sends out a flurry
of entrees without a hitch.

Next, one duck, one New York,
two Wellington.

Perfect.

-Those are good.
-I like that.

KIYA: Everybody doing okay?

KEONA: Yeah, we're good.

The girls are kicking ass
right now.

This dinner service
is amazing.

I'm proud of my team.

Let's keep this momentum going,
ladies.

Red, red, red.

Nicely cooked.

NARRATOR: As the red kitchen
comes together...

-EMILY: Yeah, ladies.
-BRYNN: Finish strong.

NARRATOR:
Diners on the blue side...

Blue Team is getting in
a little bit of trouble,

and we're not getting our food.

NARRATOR:
Grow increasingly impatient.

It's taking a long time.

NARRATOR: Some having waited
over an hour for their entre.

What's taking so long?
We're getting hungry.

NARRATOR: As their VIP table
becomes restless,

Matthew makes
a desperate attempt

to get his chicken
temperature right.

This is only at 118.

This is by hand.
It's only at 118.

TRENTON: Matthew pulls out
a digital thermometer.

Where the hell did we get
digital thermometers?

RAMSEY: I'm waiting
on two lamb,

one chicken, one salmon.
How long?

Uh, we have three minutes
on the chicken.

-PAYTON: Lamb's nine.
-Nine minutes, sir.

-Seven minutes.
-How much on chicken?

Three, seven, nine.

Come here.
All of you, come here.

Matthew, what's going on?

It's just really fast,
and we're trying, and we're--

-Really fast?
-Yes.

Call out
the order again.

One salmon, one chicken,
two lamb.

All together.

all: One salmon,
one chicken, two lamb.

All together.

all: One salmon,
one chicken, two lamb.

RAMSEY: All together.

all: One salmon,
one chicken, two lamb.

[laughter]

You've confirmed you can sing,
but you can't cook.

In the store room,
all of you.

Have a little meeting.

Close the door.

ANTONIO: Yes, Chef.

Chef Ramsey's giving us
a chance

to get our [bleep] together,
and I want to take it,

and I need my team
to want to take it as well.

Is everybody motivated,

or is it just,
like, certain people?

ANTONIO: Pace is not an excuse.
You're in a restaurant.

-It's not an excuse, sorry.
-Chef, yep.

ANTONIO: Yeah, communication.

All of us need to be
on the same page, period.

-End of the day, focus.
-STEVEN: Yeah.

-Focus.
Focus?

-Focus.
-You got it?

You're not even looking
at me, dude.

Like, I'm your teammate, man.
Come on.

[tense music]

NARRATOR: It's over
an hour-and-a-half

into dinner service.

Pace is not an excuse.
You're in a restaurant.

-Chef, yep.
-Yeah.

NARRATOR: And Chef Ramsey
has sent the Blue Team

to the storage room
to regroup.

ANTONIO: Communication--all of
us need to be on the same page.

-STEVEN: Yeah.
-Focus.

Focus?
-Focus.

-You got it?

You're not even looking
at me, dude.

Like, I'm your teammate, man.
Come on.

PAYTON: I get he's trying
to take that leadership role,

but we got our asses
chewed out tonight.

Like, there's no reason for me

to give you
any [bleep] respect.

Come on, man.

♪

ANTONIO: Yeah, let's go.

We cannot [bleep] up again.
Focus, focus, focus.

Come on, Blue Team.

It's time to take
the [bleep] gloves off.

RAMSEY: So the six top now,

one duck, one lamb,
two chicken,

two Wellington, yes?

all: Yes, Chef.

How long for that second table?

-Six minutes.
-RAMSEY: Six?

Wow, okay.

For the six top?
I'll take it.

Let's go back
to the original table.

How long for that?

-We're--I--
-KEVIN: How long on the Wellie?

ANTONIO: How long?
How long? How long?

We don't have nothing over here.
Do y'all need help?

-For the love of God, please.
-We're at three minutes.

-PAYTON: That chicken.
-ALEX: Wellington's ready.

[all talking at once]

-JAY: Do y'all need help?
-Yo, [bleep] relax.

The longest protein
is a chicken.

-MATTHEW: Okay.
-The Lamb?

-SAM: How long do you need?
-PAYTON: 13 minutes.

Hey, hey, come here,
all of you.

Come here.
Everybody.

Holy [bleep].
They're getting kicked out.

[clatters]

Do you have any idea

what that man on the chef table

achieved at the age of 20?

A world heavyweight champion.

And every table tonight
has been a stop--

[bleep] off!

A stop-start,
stop-start, stop-start.

It's like you've all been
knocked out by Iron Mike

'cause your brains
are scrambled.

Get back to the dorm

and see if you can do
one thing correctly tonight.

Give me two people that you
think your team can do without.

-Now [bleep] off.
-all: Yes, Chef.

-Quickly!
-ANTONIO: Yes, Chef.

NARRATOR: While the Blue Team
is down for the count

with no chance of recovery...

-Last table, ladies.
-all: Yes, Chef.

NARRATOR: The Red Team can se
the finish line.

JOSIE: How much longer
on your guys' order?

Two Wellie and they're
coming out in two minutes.

Okay.

EMILY: Let's pick it up, ladies.

Let's finish strong.

Wellington walking.

EMILY: I'm so proud of us,

and I'm feeling relieved

that we actually completed
a dinner service.

Good job, Red.

If we're gonna be a team,

we all got to be
on the same page, y'all.

I was trying to help out.

Like, I'm not--I wasn't trying
to, like, dog on you all.

I wasn't tryin--
I'm just trying to help.

PAYTON:
Nobody did perfect tonight.

For the fish, we [bleep] up
a lot in the beginning,

but once I got it actually down,

it went out fine.

No problems with ours.

No, yeah, we definitely got
a good system.

It was--it was meat,
unfortunately.

[tense music]

♪

When [bleep] started
[bleep] scrambling,

I lost it.

but then I tried
to pick it back up, something--

Like, when we get more ready,
it got confusing,

and then it just messed up.

♪

I mean,
there wasn't much communication

between me and
him.

Mentally he's checked out.

That's why the meat [bleep]
station failed tonight.

It's not just me.
It's not just me cooking.

Payton and I were put
on meat station together.

[exhales sharply]

This [bleep] sucks.

I know I'm gonna be put up,

but I'm gonna fight
for my life.

Like, I'm fighting
for my [bleep].

I'm serious about this,
about everything.

♪

We got what we're doing.

Man, we got our two
people, so...

♪

What a night.
Ladies, great job.

-Well done.
-all: Thank you, Chef.

Blue Team,
you guys disappeared.

No fight, no momentum...

And no bounce back.

Now,
after you left the kitchen,

I found this.

♪

A [bleep] meat thermometer.

♪

How incredible

that somebody sneaked

a meat thermometer in here,

and then
we still couldn't produce

any cooked protein.

-Antonio...
-[sighs]

The Blue Team's first nominee?

Uh, Matthew.

Wow.

Blue Team's second nominee?

Uh, Payton.

There were so many problems
on so many stations

that I realized tonight that
two nominees is not enough.

♪

Payton...

Matthew...

And...

[tense music]

♪

NARRATOR: After a dizzying
defeat on opening night,

the Blue Team has nominated--

Payton...

-NARRATOR: And...
-Matthew.

NARRATOR:
But Chef Ramsey wants more.

And Jay.

Step forward.
Quickly.

♪

Payton,
I don't feel your hunger,

so tell me why you should stay
in Hell's Kitchen.

Chef, I got a lot
more drive in me.

I have too much of a strong
passion to leave at this point.

I want to show you
that I have what it takes

to really do the bounce back.

You know,
next service, I'm really--

I'm ready to give
you all that I have.

I am not done here.

Jay...

I hadn't even called
the first table,

and then the salmon
you delivered was raw.

Why should you stay
in
Hell's Kitchen?

I definitely should stay
because I do have

a lot of hunger,
a lot of drive, within me.

I can definitely bounce back.

After figuring out that I did
mess up on the first salmon,

we definitely got
a decent amount of salmon out,

and I just want
to show you more.

Matthew,
at Signature Dish,

you delivered me
a dish full of [bleep].

Then in the alcohol challenge,

you served me a raw chicken.

And then tonight
you serve me raw lamb.

Worst of all,
your attitude sucks.

Therefore, I'm not listening
to your [bleep].

Give me your jacket.

[dramatic music]

♪

Young man, if you're gonna stay
in this industry,

get your [bleep] together.

Yes, Chef.

And the next time,
you decide to cook protein...

use it [bleep] properly.

Good night.

♪

MATTHEW: I definitely hoped
I could last longer,

but Hell's Kitchen is hell
for a reason.

Yes, I used
a meat thermometer,

but I promise
I can actually cook real foo.

I really wanted Chef
to see who I am,

but I feel like
I just never had the chance.

Tonight, you played host
to a real heavyweight champion,

and the one thing
that all champions possess

is that determination.

They bounce back.

Understood?

all: Yes, Chef.

Get out of here,
Blue Team.

♪

I have to step my [bleep] up.
I really do.

I need to really pull together
and give that 150% to Chef.

From this point on, like,
I've shown my low side.

I got to show my high side.

Whew.
I'm glad I'm safe right now.

I'm definitely not ready
to go back home to Kansas City.

Next week I have to show
a lot of will,

a lot of drive.

I'm ready to fight
for my position

as Chef Ramsey's protégé.

I know his eyes
is gonna be on me,

and I'm just ready.
Let's go.

PAYTON: Dude, it was--
oh, my God.

Our team is filled
with badasses.

Like, we all know how to cook.

I'm not worried
about Blue Team any more.

The Red Team
is going to mop the floor.

♪

RAMSEY:
Matthew may be considered

a chef on the internet,

but unfortunately,
I had to taste his food,

and that's why I had to block
him from the competition.

♪

NARRATOR: Next time on
Hell's Kitchen.

Holy crap.
That's an aquarium.

NARRATOR: The teams dive
into the competition.

Let's go.

KEONA: Yeah!

NARRATOR: But when the chefs
are hit with a scandal...

RAMSEY: Holy [bleep].

Oh, my God.

NARRATOR: So huge...

What's happening?

Oh, wow.

NARRATOR: it leaves
Chef Ramsey speechless...

RAMSEY: I'm going upstairs
to my office for 30 seconds.

I want to come down

and you [bleep]
tell me the truth.

NARRATOR: Will Chef Ramsey
ever get a straight answer?

Can you ask them
to tell the truth?

NARRATOR: Find out next time
on a mysterious episode...

Chicken-gate.
[bleep].

NARRATOR:
Of
Hell's Kitchen.

[chicken clucks]

Let's go!

Don't miss an explosive moment
of Hell's Kitchen Young Guns.

All new, Mondays on Fox.