All language subtitles for Hells.Kitchen.us.S22E07.480p.A.WEB-DL.A

narrator: Previously

on "Hell's Kitchen:
The American Dream"...

- Let's go!

narrator: Chef Ramsay
began the day by...

- Combining two of my favorite
things--fusion and football.

- I'm gonna try
and go for French.

narrator:
While most of the chefs

had no problem kicking
for their cuisines--

- Greek.
[cheering]

narrator: Jason struggled
to find his footing.

[laughter]

- I hope he is a better chef
than he is a soccer player.

narrator:
During the challenge...

- It's a poke bowl.

narrator: Raneisha suffered
from fusion confusion.

- I'm looking for bright.
This is dark brown and gray.

narrator: But Dahmere's Greek
and Italian fused pork chop--

- Great sear on the chop.

narrator: and Leigh's French
and Spanish infused prawns

and langoustine
earned stellar reviews.

- Shrimp, nailed beautifully.

narrator: With both teams
tied, it was Johnathan's...

- Brown butter and
soy-glazed sea bream.

narrator: That brought home
the win for the Blue Team.

- Johnathan.
[cheers and applause]

narrator: But a reward
that had them having fun

in bubbles...
- Ah!

narrator: Led to some
Blue Team troubles.

- What's wrong?
- I'm in a lot of pain.

narrator:
During dinner service...

- Oh, [bleep].
You already dropping.

narrator: Raneisha fumbled
on the fish station.

- Careful, careful, careful.

narrator:
But Donya and Carmen

were rock solid
on the meat station.

- Nicely cooked.
both: Thank you, Chef!

narrator: In the Blue Kitchen,
Jermaine's messy scallops--

- It's all dirty.

narrator: And Jason's
quantity over quality--

- How many pieces of fish
you think he's gonna cook?

- Come here!

narrator:
Nearly sank the Blue Team.

- When I [bleep] talk to you,
look at me in the [bleep] eyes.

- Run.

narrator:
But a courageous Brad

pushed his body
to the limit...

- I'm about to pass
the [bleep] out.

narrator: And helped his team
complete a strong service.

- My body is currently
giving up on me.

narrator: But, unfortunately,
it would be his last night

in Hell's Kitchen.

- Please give me your jacket.

- It's been such an honor.
- Get better.

narrator: On the back
of a great service

for both kitchens,
the Red Team nominated...

- Raneisha.
narrator: And...

- Sandra, Chef.

narrator: While the Blue Team
nominated...

- Jason.
narrator: And...

- Jermaine.

narrator: In the end,
Chef Ramsay sent..

- Raneisha.

narrator: Home, ending
her American dream

of becoming head chef

at Gordon Ramsay's
Hell's Kitchen restaurant

at Caesars Palace
in Las Vegas.

[dramatic music]

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

- Get out of here.

♪ ♪

- [cries softly]

♪ ♪

- Holy [bleep].

- [cries]
- How are you doing?

- I'm sad 'cause I had
to watch Raneisha go.

That was, like, my second mom.

- What did I tell you
about that release?

Release it.
Release it.

Breathe it in, let it out.
Let it out.

- She really cared
about me, and...

it was just sad to see
her actually go, like, really.

- Like, such a great chef.
- She's a beast.

- She's a [bleep] beast.

♪ ♪

[upbeat music]

♪ ♪

- Rise and shine.
Line up.

[patriotic music playing]

all: Oh!

narrator: In this
American Dream season,

Chef Ramsay is once again
using an American tradition--

- Look at Marino!
Look at Marino!

narrator: To inspire
and test the chefs

in the next challenge.

♪ ♪

- My gosh,
Miss Idaho comes through,

the USC marching band,
the horses.

Chef Ramsay definitely knows

how to throw
a Fourth of July party.

I hope you brought
your shorts, a beer,

and some sunscreen, Chef,

'cause we're gonna
[bleep] party.

♪ ♪

- That was amazing.
[all cheering]

Oh, my goodness, me.
- Awesome!

- Today we are celebrating
America.

You know, when America
does celebrate--

whether it's the
Fourth of July, Memorial Day,

or a backyard blowout--

what do we do?

[patriotic music plays]

♪ ♪

- Barbecue.
- We grill.

Yes!
[cheers and applause]

- I have been casing out these
grills for the last two years.

These Vision Grills
are amazing.

And I'm about to get ready
to cook on this thing?

What?

- Now, for your next
big team challenge,

you'll be tasked with creating
elevated dishes...

all from the grill.

The good news is
you've got 45 minutes.

Good luck to you all.
all: Thank you, Chef.

Your 45 minutes start now.

Let's go.
- All right, hot grills.

Hot grills.

Watch your bodies, please.
- Okay.

narrator: In today's

all-American grilling
challenge,

each team will
be responsible

for six different proteins

that will be judged
head-to-head.

- How you looking?
You good?

- Yeah, I'm good.
- Heard, heard.

narrator: Atoye and Dahmere
will face off

in the battle
of the chicken thigh.

- Anybody got garlic powder?

narrator: Leigh and Jason are
each cooking chicken breast.

- Pour some sugar on me.

narrator: Sandra and Ryan
are both making swordfish.

The trout will be handled by
Sammi for Red

and Johnathan for Blue.

- [humming patriotic music]

narrator: The flat-iron steak

is being prepared
by Carmen and Devon.

- Breathing fire.
Breathing fire.

narrator: And the New Yorkers,
Donya and Jermaine,

will be battling once again
with their tri-tip steaks.

- I already see
what I want to grab.

I'm gonna go grab it.

- Before coming
to Hell's Kitchen,

I worked in a steak house,
even though I'm a pescatarian.

I already know what
I'm going to do in my head,

and I can't wait
to construct it and show Chef.

Gonna just sear it,
almost like a sirloin steak.

- I [bleep] love
Fourth of July, bro.

In Huntington,
it's such a rage.

- That's your thing?
- Yeah.

Like I'm at home
barbecuing, dude.

- Yeah, real [bleep].
- That's what it feels like.

[dramatic music]

- Ah, the best whiskey.

Good old-fashioned bourbon--
you know, that's my thing, now.

Can't drink it,
but I can cook with it.

I'm actually gonna
reduce down some Bulleit

so I can brush it on top
of that thigh as well.

- I'm gonna do kind of like,
a classic campfire thing--

grilled tri-tip
with a light coffee rub.

The thing I'm gonna
have some issues with

is cooking this flat-iron steak
on a grill.

It's pretty forgiving if
it overcooks a little bit.

But if it overcooks too much,
you're screwed.

So I just have to be
really careful right now.

- 22 and a half, guys.
- 22 and a half.

- Heard.

- Time for the W, ladies.

♪ ♪

- Can you taste this for me?

- Yeah, that's good.
Good spice.

♪ ♪

- Beautiful.
- Nice, crispy skin.

- I'm gonna just take
a piece of your mango.

- Heard.

- Never used mayo
on the outside of chicken.

- How are you feeling, papa?

- I'm feeling
[bleep] great, man.

- You look [bleep] great, man.
- Thank you.

- Three minutes, guys, yes?

all: Yes, Chef.
- Heard!

- Don't slice too early, guys.

- You shouldn't have cut it.

- What?
- As soon as you cut it,

it just starts to bleed
and overcook.

You know?
- Yes, Chef.

- Always proteins
at the last second.

- Yes, Chef.
- Please be beautiful.

I want you to succeed,
little piece of chicken.

- 90 seconds to go, yes?

all: Yes, Chef.
- Come on, ladies.

- I feel positive.
- Mm-hmm.

- I don't eat meat, but this
tasting pretty good to me.

- Finishing touches, let's go.

- Ooh, sheesh.

- Nine, eight, seven, six,

five, four, three,

two, one, and stop.

Well done. Well done.

Good job.
[applause]

- Time is up.

I look down at my dish,
and all I can say to myself is,

"Johnathan,
you're doing amazing.

"Keep cooking this food,
keep pushing yourself,

"keep challenging yourself,

and Chef Ramsay
is going to take note of that."

- Today the judge
that I brought in

is a legend when it comes
to grilling, barbecuing.

Please welcome the
owner and pitmaster

of Franklin's Barbecue...
- Oh.

- Aaron Franklin.
[cheers and applause]

- Oh, my gosh.
- Welcome back, sir.

- Oh, my gosh.

- Thank you so much
for being here.

- Man alive.

- You guys excited?
all: Yes, Chef.

- Leigh, you okay?
You seem really excited.

- I'm so excited.
I'm sorry.

I'm thrilled to meet you.

My husband and I watch
your master chef class

every morning, so I'm very,
very thrilled to meet you.

- Right. Let's start with...

the battle
of the swordfish, please.

Ryan and Sandra, let's go.
[applause]

Cheer your teams on.

Right, Sandra, let's start
with you first.

Describe your dish, please.

- I have a citrus- and
paprika-marinated swordfish

with a charred corn salsa

and a grilled potato salad.

- Well, you've definitely got
the flavor in there.

I think it's really great.

I would've liked a little
more acid on the potato salad.

Maybe a little more salt
would've been good.

But, texturally, everything's
really, really well done.

- Thank you.

- Ryan, please
describe that to Chef.

- Chef, I have made for you
a swordfish Salmoriglio

with grilled smashed
baby potatoes,

a sauteed cavolo nero, and
a lemon and tarragon aioli.

- The sauce on the fish
is a little overpowering.

Maybe it's a little
too salty, too.

- Heard that, Chef.

- Point-wise, is it
a point the Red Team

or a point to the Blue Team?

- I think
I'm gonna have to go...

a point to the Red.

- Red Team. Well done, Sandra.
- Yay, Sandra!

- Straight out the gate,
right off the bat, got a point.

I know Ryan's a great chef,
so I'm stoked.

- That's what's up.
That's what's up.

- Right, up next, the battle
of the chicken thigh, please.

Let's go.
[applause]

- So this is home for me.

It is a bourbon-glazed
chicken thigh.

And I also grilled my veggies
and my cabbage,

threw it all together
with some rice-wine vinegar.

- It looks like maybe the
chicken got a little burned.

It's really good.
Texturally, it's great.

I love the slaw, though.

Everything's super crunchy.
- Thank you.

- Dahmere, describe
your dish to Chef, please.

- All right, Chef, we have
a smoky chipotle chicken thigh.

We have a chimichurri on top--

nice little balance
of sweet and heat there.

- I think flavor-wise,
it's really great.

I kind of like
the added spice, too.

- It's a tough one--point to
the Red or a point to the Blue?

Your decision.

- You know, burning
the chicken a little bit

kind of dinged you on that.
- Okay.

- Going straight Blue Team.
- Blue Team, congratulations.

Well done.
Well done, Dahmere.

- Every day is a day
to prove to Chef Ramsay

that I can lead one
of his establishments

and make my American dream
come true.

- Up next, the battle
of the chicken breast.

- One of my favorite things
to cook.

- Get it, Leigh.
- Leigh and Jason.

- Oh, high pressure.

Of course my heart starts
beating faster

because it just makes you
nervous with chicken, right?

You're like,
"Oh, is it undercooked?

Like, I sliced it, but
maybe I didn't notice."

- Leigh, explain to Chef
your dish, please.

- It is an Israeli
green zhug sauce

and a shawarma-marinated
chicken breast

and a ginger-lime salad
on the side.

This is a big deal.

Like, he is the best pitmaster
in the country.

♪ ♪

- The moisture
retention in there...

♪ ♪

- Leigh, explain to Chef
your dish, please.

- It is an Israeli
green zhug sauce

and a shawarma-marinated
chicken breast

and a ginger-lime salad
on the side.

- The moisture
retention in there...

[dramatic music]

♪ ♪

Nailed it.
- Thank you, Chef.

- Texture on
the chicken breast, super good,

lots of flavor.

Everything seems really, really
well balanced, well seasoned.

Very nice.
- Thank you so much.

- Jason, come on,
sell it to Chef, come on.

- Here we have
a dry-barbecue-rubbed

whole roasted chicken breast,

grilled corn elote
with a Parmesan and lime aioli.

- Everything's well done.

I like the fact that you
didn't burn the chicken breast,

although it is
a bit overcooked.

- Okay.
- I'm gonna go with Red Team.

[applause]
- Thank you, Chef.

I'm just-- [chuckles]
I'm blown away.

I mean, I am so proud
in this moment.

[voice breaking]
It's just something

that I'm gonna treasure
for the rest of my life.

I'm so happy.
- Good job.

Right, next up, the battle
of the ocean trout.

Let's go, Johnathan and Sammi.
[applause]

- I have a Dijon-marinated
trout potato salad

with a charred corn, poblano,
and asparagus kind of relish.

- That's quite good.
Herbs really shine through.

Acidity is good.
Salt's good.

- Thank you, Chef.

- Really well done.
- Thank you.

- Johnathan, describe
your dish to Chef, please.

- Chef, it's a pleasure,
first off.

I blackened the trout,
got the skin crispy.

I made a charred lemon
hollandaise on the bottom.

And then I charred
the cabbage and carrots.

- You cooked that fish
really, really well.

I think I'm leaning towards
a point for both teams.

- Wow.
Johnathan, well done.

Sammi, well done.
Good job.

- A shared point is definitely
better than no point,

so I'm gonna take it.
[chuckles]

- All right, ladies, 3 to 2.

Let's do the battle
of the flat-iron steak.

Let's go, please.
- I'm going up against Carmen.

Carmen is a great chef,
but I know I'm better.

I can't wait for him
to taste my dish.

- Right.
Carmen, why don't you go first?

- I made a dry rub
flat-iron steak

with a grilled-tomato salsa.

And I did some grilled potatoes

with a Peruvian aji
amarillo aioli.

- The thing about a flat-iron
is it they're so small,

and there's such
a tight texture,

they cook lightning fast.

I think you might have taken it
a little too far.

- I'm definitely feeling
the pressure

because I look over
at Devon's plate of food

and it looks great.

- So what I have for you

is a coffee-
and five-spice-rubbed flat-iron

on top of a bed of a
fire-roasted-bell-pepper puree.

- Those potatoes are great.

You got all these really strong
kind of like baseline flavors.

You definitely took
the steak further

than I would have taken it.

- If the women get this
and Carmen gets the point,

the women have won.

There's only one dish to go
on the back of this.

Your decision, please.
- Oh!

I hate decisions!
- Take your time.

- I hate them.

♪ ♪

I'm going Carmen.
- Wow.

[applause]

- I'm gonna pass out.
Thank you, Chef.

Thank you so much.

- It is only because that's
cooked too far, I think.

- Yes, Chef.

I [bleep] up
at the finish line.

You know what's not
going to happen again?

Me slicing
my [bleep] steak too early.

Chef Ramsay, Chef Franklin,
I'm so [bleep] sorry.

- Ladies, first of all,
congratulations.

Come on.
[applause]

We're not letting Chef go
without tasting that last dish.

Let's go.

Tri-tip, here we go.

- Chef, right there you have
chimichurri steak.

You got some blistered
tomatoes to go on the side

of your smoked coleslaw.

- I mean,
it's cooked beautifully.

- It really is.
- Oh, my goodness.

- Slaw is amazing.
It's all really well balanced.

I'm such a fan of that.
- Well done.

- Tell me about this one.

- We're going
back to the basics--

from South Side Jamaica,
Queens,

where we don't really like
our food to touch.

We like to take
it really simple,

with a little bit of pork
and beans for that sweetness,

and a little bit of savoriness
with the bacon,

some grilled corn, a little bit
of butter.

And then we took a nice
little chimichurri.

- It's good. I wish you had
more of a crust on the tri-tip.

Looks a little lifeless.

I do like
the separate containers

for everything, too, though.
- Thank you, Chef.

- I mean, they're
both really good.

I've got a pretty
clear favorite, though.

- Red Team.
- Thank you, Chef.

- Red Team.
That is cooked so good.

- Thank you, Chef.
- And that slaw is so good.

- Would you say that's to be
the best dish of the day?

- I think so.
- Whoo!

- Thank you, Chef.
- Really flipping good.

- Thank you.
- Congrats, girl.

- [grunting]

Let's go, baby!

- It's so good to see you.
- Absolutely.

Well, thank you guys so much.
- Let's hear it for Chef.

- Thanks, bud. Take care.
- Thank you.

[applause]

- Wow, incredible.

Ladies, well done.
- Thank you, Chef.

- Finally!
- Finally!

- Men, I need these
grills cleaned.

Disassemble them smartly,
box them back up,

because we're shipping these
grills...

to the Red Team.

[all cheering]

That's right.

As the first reward for winning
today's challenge,

each of you have got your very
own unique Vision Grill.

Ladies, while the Blue Team
are wrapping up

your beautiful grills, you're
going to Dave & Buster's.

[applause]
- Amazing!

- And there's more.

You're going to enjoy
an amazing gourmet meal

from Yamashiro.
all: Ooh!

- Yeah. I think it's some
of the best Japanese cuisine

this side of Tokyo.
- Yeah.

- Right, ladies, head
to the dorms, get changed.

Limos are waiting.
- Have fun, girls.

- Bye, guys.
- Thank you, Chef.

- Gentlemen, off you go.
- Thank you, Chef.

♪ ♪

- So we need to clean
these grills.

So what's going to happen

is we're gonna scrub them
really well.

These brushes work really
well, but I don't like losing.

♪ ♪

So you have these brushes.
[all chuckling]

Off you go.

♪ ♪

- A little elbow grease
on those racks, huh?

- Sandra is such a savage.

I can't believe the humbleness
coming out of her right now.

Good job.
You guys can barbecue outside.

Good for you.

But in the kitchen, we're
going to turn and burn.

And we're going to
turn it up tonight.

- We will make sure
these grills are shiny

for you ladies.

- Thank you guys.
- Hell, yeah!

[laughs]
- Whoo!

We're going
to Dave & Buster's!

♪ ♪

[all cheering]

- Who wants to play Skee-Ball?
- Yeah.

- Oh.

- Just finally just letting out
all that negative crap

from the past four challenges.

- Whoo!

- Just get the hell
out of my body!

- Let's shoot some hoops!

♪ ♪

Oh, 22!
- Hell, yeah!

- Yes!
- Hell, yeah.

- I'm gonna be here all day.

Have you ever tried
to clean a grill

with a [bleep] toothbrush?

[laughs]

- I just know next time
I barbecue,

someone else
is cleaning the grill.

- Some assembly required.

None of these [bleep] fit.

It's frustrating,
but it is what it is.

- This is [bleep].

- It's gorgeous outside.
We're just scrubbing.

And I'm perfectly
fine with that.

I would rather be outside
scrubbing

than playing
video games inside.

So I am pretty pleased
right now.

[object clatters]

- This is painful.
I'm just [bleep] sore all over.

- Right.
- This can't happen again.

narrator: While the
Blue Team struggles

getting up in their grills--

- Oh, my God.

narrator: The Red Team
is enjoying the sights

high above Hollywood.

- Guys, look
at that sushi boat.

- God, this is
literally my dream.

I'm feeling so good
about the team right now.

Like, honestly,
this energy feels amazing.

- Good job today.

Freakin' killed it.
- Absolutely.

- And we're gonna take
this energy into tonight.

- We deserve this.
We really deserve this.

- We deserve this.
- This was worth the wait.

- Yes!
- Cheers! Cheers!

- I haven't felt
like this in such a long time,

where I feel like
I can depend on these girls.

- Wait till tonight, yo.

Tonight when we
[bleep] rock service,

it's just gonna add
to the fuel.

- Mm-hmm.

narrator: Coming up...

- How are you, my man?
- Good to see you, man.

- Welcome, bud.
Good to see you again.

You good?
- Ooh!

narrator: A VIP diner causes
a distraction

in the kitchen...

- Chef, come on.
I just got to look presentable.

narrator: And threatens the
success of the dinner service.

- Look at that!
It's [bleep] rare!

All you're doing--
you're screwing yourself.

Call back the [bleep] order!

[dramatic music]

- We got this, girl.
- Yes, we do.

narrator: With the ladies
back from their day

of food, fun, and games...

- Let's go.
Yes?

- Yes, Chef.

narrator: And the men
having just completed

a grating punishment...

- Everything you need--
basting spoons,

plenty of towels.
- Yep. Got my spoons.

I do need more towels.
Yeah.

narrator: Both teams
are now ready

for tonight's
special dinner service.

- Marino.
- Si, Chef?

- Open Hell's Kitchen
for Steak Night, please.

Let's go.
- Subito.

[upbeat electronic music]

♪ ♪

[indistinct chatter]

♪ ♪

narrator: Tonight is
Steak Night, and once again,

Hell's Kitchen
is the place to be

and be seen in Los Angeles.

[all cheering]

Chef Ramsay has created
a special menu tonight

which includes
a pan-roasted filet mignon,

24-ounce bone-in rib eye,

crispy-skin Chilean sea bass,

and a trio of sides
to be served at every table.

- The 24-ounce bone-in rib eye.

- The filet mignon
would be nice.

narrator: As orders
start rolling in,

Chef Ramsay's
special guests arrive.

Dining in the Blue Kitchen
is "Pawn Star" host

Rick Harrison.

Dining in the Red Kitchen
is rapper G-Eazy.

- How are you, my man?
- Good to see you.

- Welcome, bud.
Good to see you.

You good?
- Thanks for having me.

- Ooh!

- [bleep], what a sexy man.
- Yep.

- Oh, yeah.
G-Eazy, like, oh, my God.

I'm so excited that he's
in the kitchen tonight.

[romantic music]

Chef, come on.
I just got to look presentable.

Just trying to give
G-Eazy the eyes, you know,

just hope that everything is
going to be amazing tonight.

Hi. Welcome to chef's--
uh, Hell's Kitchen tonight.

- [laughs]
- A big fan of you.

Yeah, great fan.
Sorry, I'm stuttering.

- What's your name?

Do you have a name?
- I'm Atoye.

That's Sammi.
- Sammi.

- Sammi. Right on.

Nice to meet you two.
- You guys enjoy.

- Enjoy.
- Thank you kindly.

- Thanks.
- Thank you.

- He said it was
nice to meet me.

I know that's right.

narrator: While Sammi
crushes on G-Eazy,

the Blue Team is eager
to crush their first order.

- Here we go, guys.
Yes?

all: Yes, Chef.
- Two risotto, two crab cake.

Let's go.
all: Yes, Chef.

- That's it.

- Don't forget, when you
come up with their crab cake,

the salad.
- Yes, Chef.

- Crab cake, salad, heard.

- It's a brand-new menu.

So I think the nerves
for everyone

are just on, like,
a level ten right now.

- Sorry.

- 30 seconds.

So it's really important

that we all rally together
as a team.

Walking salad.

Let's go.

- Hot behind.
- Riso and crab cakes are up.

[dramatic music]

- Let's go.

- There we go.
I like that.

- Right, ladies, here we go.

Four covers table five.

Two risotto, two crab cake.
all: Yes, Chef.

- Seven minutes--
two risos, two crab cakes.

Let's go.
- Love that.

all: Heard.
- The nerves are gone.

My adrenaline's rushing

after coming
off this wonderful victory.

- How's it looking?
- Looking good me.

Let me flip.

Ooh, that looks amazing.

I am elated,
so I got to keep this--

I got to keep
this motivation going.

- Walking two riso,
two crab cakes.

all: Heard.

- Riso on your left.
- Behind you, Chef, hot.

♪ ♪

- Very nice, that risotto.
- Yes, Chef.

Thank you.
- Heard.

- Beautiful crab cakes.
Go, please.

narrator: Appetizers are now
flying out of both kitchens.

- Really good.

- It's so juicy, too.
- Mm-hmm.

narrator: And with plenty
of pleased diners...

- This is really good.

narrator: Chef Ramsay
is now moving on to...

- Entrée.
Two sea bass, two filet.

Heard?
all: Yes, Chef.

- Are you okay with the
system like this or--

- Yes.
- Okay.

- I feel good.
- Okay.

- Yes.
Thank you.

I'm on meat station
on Steak Night with Sammi.

I'm feeling confident.
Give me all the meats.

Give me all your steaks.

What do you got?
We'll cook it all.

Beautiful steaks tonight.

- Okay.
Filet, please, sea bass.

- Sea bass walking, Chef.
- Good. Don't rush.

- Hot behind you.
Hot behind you.

♪ ♪

- Right, Leigh,
beautifully cooked.

Don't change that now.
- Yes, Chef.

- Watch your timing.

narrator: While the Red Team
is off to a successful start,

it's now the Blue Team's
chance with their first...

- Entrée, two sea bass,
two rib eye.

- Yes, Chef.
- Heard on the two rib eye.

- Let's go, seven minutes.
all: Yes, Chef.

- Five minutes,
I'll take sauces and garnish.

- I am nervous about
my station assignment.

I think being
assigned garnish comes

with a ton of responsibility.

- I would just mise out--
Oh, you got it?

- Yeah.
They're all out.

- Get ahead.

- Obviously you have to have
your eyes on the tickets.

But you also have to have
your eyes on all of the things

and every component that
comes with every single dish.

- Get all your stuff ready.

That way, when he's ready,
you just bring it up, okay?

- I am noticing how Jermaine
is not responding to anything.

He knows we have all
these tables coming in.

He should be making
mac and cheese.

He should be par-frying
potatoes.

And if he waits for the last
minute, it will be too late.

- You got your mushrooms hot,
your garlic hot?

- Yep, yep, that's all in oven.
- I'll take that, then.

I'll take
all the garnish right now.

- Watch yourself.
Hot below.

Hot behind.
- Right here, right here.

- Yes, Chef.

- Hey, Blue Team, come here.
30 seconds, let's go.

- Yes, Chef.

Yeah, just touch them.
They're ice--Just touch them.

They're ice cold.
- It's cold. It's cold.

- Hey. Hey, they're ice cold.
all: Yes, Chef.

- [bleep] ice cold.
- Yes, Chef.

- Get them in the oven.
- Get them in a pan.

[bleep] me.

Ice [bleep] cold.

narrator: While Jermaine
tries to heat up on garnish,

the Red Kitchen is
looking to stay hot.

- Okay. Chef table,
away now, yes?

One sea bass, one hanger steak,
one rib eye, one filet.

Five minutes to window.
all: Yes, Chef!

- Two rib eye, five out.
all: Heard.

- Dinner service is
going fairly well.

Everyone's being vocal.

- I'm gonna walk
so they can start plating.

Walking sea bass and hanger.

- Two rib eye, out one minute.
- Heard, one minute.

- It feels like this
nice, sexy vibe.

- Walking filet.

- I'm basting, da, da, da.

This is looking sexy
and great.

- Hanger steak, beautiful.
- Thank you, Chef.

- Rib eye, walking!

- Why did you bring me two?

- Just the one.
Just the one.

- Just put them down.
Just put them down.

- [bleep]!

At least it was cooked
perfectly...

- Let's go--
[bleep] chef's table.

- Because if it was not,

then I probably would have
just started walking home.

- Call back.
- Call back.

- When you cook
a rib eye that beautiful,

then you give me twice
as much as I need,

you're just screwing yourself.
- Yes, Chef.

narrator: Despite
Sandra's minor missteps,

the women push entrées out--

- Oh, my--Mmm.
- Dude, it's so good.

narrator: To a very
satisfied VIP table.

- Bro...

- Two sea bass, two rib eye.
How long?

- Waiting on garnish.
- Garnish a little behind.

I apologize, fellas.

Garnish to the front.

- Oh, man.

Hey, Blue Team, come here.
Again, touch the middle.

Touch the [bleep] middle.

I'm not [bleep] serving it.
[bleep] off with you.

Come on.
I want [bleep] garnish, guys.

- Hot pan. Hot pan.
- [bleep] come on.

It's the second time.

- Obviously garnish has been
off to a rough start.

- Garlic, mushrooms--
come on, please, Jermaine.

- Yes, Chef.
- Let's go!

- Yes, Chef.
Yes, Chef.

Now, at this point, I'm willing
to accept any help I can get.

- Mac and cheese?
- They're coming right now.

- Go, go, go, go, faster--
sense of urgency.

- Walking back to the pass.

- What's he done to that?

♪ ♪

narrator: It's nearly
an hour into dinner service...

- Walking back to the pass.

narrator:
And Jermaine's struggles

on the garnish station...

- What's he done to that?

narrator: Have brought
the Blue Kitchen to a halt.

- Hey, Blue Team, come here.

Yeah, all of you.
- Yes, Chef.

- Is that the best we can do?

Just put your finger
in there a minute.

Just put your finger in there.
- No, Chef.

- It's one mac and cheese
for two.

Yes?
all: Yes, Chef.

- It's not even [bleep]
warm at the bottom.

There's no bubbling.
There's no caramelization.

- At this point,
garnish is just dead.

It very well may take
five people on that station

to get things done.
- Come on.

Come on. I got you.

I got you.
- Dahmere!

- Yes, Chef?
- Mac and cheese!

- Heard!
I got you, Chef.

In this moment,
we need a leader,

so it's definitely
important for me

to step up, set the
tone, be vocal--

Keep talking!

Every minute
I need to hear you!

Because I'm determined to get
us through this service.

You're good. You're good.
Get it up. Get it up.

- Walking up that mac.

[dramatic music]

♪ ♪

- Service, please.

- Come on, y'all,
keep it going.

Cook with some [bleep] pride!
Let's go!

narrator: Thanks to
Dahmere's leadership,

Jermaine finally gets
a handle on garnish...

- Walking sea bass!
- Steaks, walking!

- Nicely cooked, that rib eye.

narrator: And entrées
are now making their way

out of the Blue Kitchen...

- Wow.

narrator:
To some very happy diners.

- Exactly the way I like it.

Knock its horns off,
put it on my plate.

[laughs]

narrator: Meanwhile,
the Red Team hopes

to continue their hot start.

- Away now, six top, two bass,
two hanger steak, two filet.

all: Yes, Chef.
- Sandra, call it back.

- Two filet, one--

[bleep] me.

I'm like, "[bleep], man.

Chicken?
Was that chicken?"

- Away now, six top, two bass,
two hanger, two filet.

both: Two bass, two hanger,
two filet.

- Sandra, call it back.

- Two bass, two hanger,
two filet.

- Right.
- Six out.

- Log it in.
- Yes, Chef.

- All you're doing
is screwing yourself.

Call back the [bleep] order!
both: Yes, Chef.

- Two sea bass, two hanger,
two filet.

- It's a little bit
nerve-racking,

but Sandra kind of forgets
the tickets easily.

- Can you repeat
that one, please?

- Two sea bass, two hangers,
two filets on fire right now.

- If we don't do well in
repeating those tickets

and making sure that we have
the ticket in our head...

- Walking in one minute.

- We're definitely going to
have to pick two people

to go up
for elimination tonight.

And I don't want to see anyone
from the Red Team go home.

- Two sea bass, two hanger
walking behind Chef.

- Nicely cooked.

- Thank you, Chef.
- Okay.

Let's go with the two filet.
- All right, walking!

- Yes, Chef.
Walking, Chef.

Behind.

♪ ♪

- Beautifully cooked.

When you use your voice,
you're a different chef.

- Yes, Chef.

narrator: While Sandra is
beginning to find her voice,

the Blue Team
is moving on to--

- Six top--two sea bass, two
chicken, two New York strip.

- Yes, Chef.
all: Heard.

- How long?

- I need six, seven minutes
on that, Chef.

- Six, seven minutes, heard.
- Just six minutes.

Let's go!
- Six minutes, heard.

- All right, so we got two
chicken, one strip.

- Do you have potatoes working?
- No, I don't.

- Why--Heard.

Where are the potatoes?

If somebody doesn't
help Jermaine,

this dinner service
will end right now.

So I take it upon myself
as a leader

to move over and help
Jermaine with garnish.

- Potatoes! Potatoes!
- Potatoes coming up now.

Potatoes coming up now.
- Come on, now.

We got to go faster.
We got to go faster.

- Three and a half minutes--
two sea bass,

two chicken, one strip.

- Heard three and a half.
Heard three and a half.

- Come on, Blue Team.
Six top, yes?

- Keep talking.
Every minute, count down!

- Walking sea bass.
- Heard!

- Strip and chicken
to the pass.

- Warm, Chef.

- Hey, Blue Team, come here.

Six top--call it out.

- Two sea bass, two chicken,
two New York strip.

- Again.

- Two sea bass, two chicken,
two New York strip.

- All together let's go!

all: Two sea bass, two
chicken, two New York strip.

Two sea bass, two chicken,
two New York strip.

Two sea bass, two chicken,
two New York strip.

- Hey, hello?

I need this New York strip.

- I'll have another one for
you in four minutes, Chef.

- Four minutes?
- Yes, Chef.

- Come on, guys.

Go. Come back for the
strip, please.

- It's Jermaine's fault.

Jermaine fell apart
from the very first table.

And as soon as his station
fell apart

to where I couldn't get
callbacks on my tickets,

I lost track
of what was going on

because I couldn't get ahead.

- I'm going to give you
an empty plate for you...

- Thank you.
- Because your cow...

- Everybody pony up.

- They're still killing
the cow for you, okay?

So it's going to be a while.
- Strip, coming to the pass.

- On your back, Chef.

♪ ♪

- This steak's blue.

Hey, come here. I'm not doing
it in front of the shutter.

Come here.
It's [bleep] blue now.

Come on, guys.

- Like, what the [bleep] is
going on, seriously?

We got to tighten up.
We all done this before.

- What's happened?

You should hear the [bleep]
Red Team, and they are swamped.

- I didn't get ahead of myself
in my station, Chef.

- Well, you need to
talk before you sink us.

Get it together!
all: Yes, Chef.

- Now!
all: Yes, Chef.

- [bleep], I need you guys
to communicate with me more.

I got a [bleep] ton going on
on meats.

I got to know what's up next.

I've lost my groove.

And now on the busiest station
of the night where I'm getting

barely any help.

I'm having to pull myself
together

pretty much alone

because everybody's
focused on garnish.

- Come on, Devon.
- Yes, Chef!

I'm pushing it!

I get it. Garnish needs help,
but it's Steak Night.

Like, I need help.

- Guys, there are
only six tops.

They are complaining
about the steak.

Where is my steak?

- Three fires coming up
in four--three minutes.

- Entrée--one bass,
one rib eye, two strip.

- One bass, one rib eye,
two strip, Chef.

- That's it.
Six minutes to window.

- Yes, Chef!
Six out!

- Let's go.
- Yes, Chef!

- Okay, got this.
Easy money.

Let's keep it pushing, girls!

I think our teamwork
during service is so good.

- Two New York,
one rib eye, up in four.

- I'm gonna walk the sea bass
in three so they can plate it.

- Heard.
- Heard.

- When we have each other's
backs like that

and we're looking
at each other

and really communicating,

that is what makes us
so successful.

Sea bass walking.
- That's ready.

- Two New York,
one rib eye walking.

- Heard!
- Getting sauces.

- Behind.

- I feel like we are
just going to keep riding

this wave all through service,
and I am ready to keep going.

♪ ♪

- Sandra!

- Yes, Chef?
- It's undercooked.

Take it back, young lady,
[bleep] now.

Hey, Red Team, we get momentum,
and all of a sudden,

we take our foot off the gas.

Look at that.
It's [bleep] rare.

- Yes, Chef.

- You know, we were
just getting there,

but something's got to suck.

- How long, Sammi?
- One minute, Chef!

- It just kind of
kills me a little bit.

But I'm like, "That's okay."

Like, I'd rather have
a slightly underdone steak

than a completely
overcooked steak

and having to start fresh.

♪ ♪

- Let's go.

Service, please.

narrator: The Red Team
quickly recovers

from Sandra's
undercooked steak...

- Oh, my God,
it looks so good.

narrator: Much to the delight
of their diners.

- Wow.
I can go home now.

Bye, guys.

narrator: But one diner
is hoping for no more mistakes

on the Blue Side.

- Still no luck on your steak.

- Go in 60 seconds,
strip refire.

- Heard on 60 seconds.

- It's a six top, guys.
They're nearly finished.

Come on!
- Yes, Chef.

They're coming up right now.
Refire to the pass.

- Fire in the window.

♪ ♪

- Go in 60 seconds,
strip refire!

narrator:
It's over an hour and a half

into dinner service...

- It's a six top, guys.
They're nearly finished.

Come on!
- Yes, Chef.

Refire to the pass.

narrator: And the Blue Team
are hoping

Devon's next attempt
at a New York strip...

- Fire in the window.

narrator: Finally meets
Chef Ramsay's standards.

[dramatic music]

♪ ♪

- Wow, finally.

Let's go.

Come on, Blue Team,
get your heads out your ass.

Let's go.
all: Heard!

- Let's finish strong!

- Now you have to
share with all of them.

- Fire now, two bass,
two filet.

- Two bass, two filet.

Let's go! Five minutes.
Five minutes.

- I need six.
- Six minutes.

All right. Six minutes.
- Six, heard!

- We're so close to bouncing
back right now, boys.

We just have to get it
together, dude, communicate.

- Y'all keep talking!
It's a little quiet.

Let me hear you!

- Resting filets for 60 seconds
and ready to go!

- Okay.
I'm walking with you.

Ryan, we're going together.
- Yeah, yeah.

- Two filet.

- Walking sea bass to the pass!

♪ ♪

- Oh, Blue Team, painful.

Come here, all of you.
What's going?

- Two sea bass, two filets.
- Two filets and two sea bass.

- Louder.
all: Two sea bass, two filets.

- Louder.
all: Two sea bass, two filets.

- Louder!
all: Two sea bass, two filets!

- God.

[bleep] it, boys.
- [bleep] off.

- Put 'em in.
- [bleep].

- Come on.
- Hey, [bleep] off.

Put it down.

Get out!

Get out.
Jay, put that back in the pan.

- [bleep] insane.

♪ ♪

He lost all
the [bleep] composure

and then [bleep] up steaks.

- Dahmere!
- Yes, Chef?

- 30 seconds!
- Yes, Chef.

♪ ♪

- I am not going
to tolerate that.

- Yes, Chef.

- You're the only one
who had a voice.

You're the only one
that had to show

[bleep] pride and passion.
- Yes, Chef.

- Now get in there
and come back to me

with two [bleep] nominees.
- Heard that, Chef.

- Quickly.
- Yes, Chef.

That performance is
unacceptable

by the entire Blue Team
as a whole.

We can't do that again.

- You decide the two!
- Yes, Chef.

narrator: As Dahmere
heads back to the dorms

with a mission...

- Finish strong, ladies.
- Heard!

narrator: The Red Team is
on a mission of their own.

- How long, Sandra?

- Walking rib eye,
walking strip.

- Heard. Behind.

- Mac and cheese up.
- Chicken, walking.

- Chicken, walking
to the pass, guys.

♪ ♪

- Beautifully cooked.
Go.

- Thank you so much.
- Thank you.

- This steak is
really, really good.

- Good service, Red Team.
both: Thank you, Chef.

- Really, really strong.
Very strong.

all: Thank you, Chef.

- Boy, that was cooked
with pride.

- I thought we did
really well together.

And, yeah, you
owned that [bleep].

♪ ♪

- [groans]

♪ ♪

- You know better.
You know better.

- I know, and I [bleep]
listened to everyone else.

- You were cooking the [bleep]
steaks--you know better.

Don't listen
to [bleep] anybody else.

- I know!
- Own it!

- That's on me, I know.

I got put behind
because nobody--

two people on one station
could [bleep] talk!

It was Steak Night.

I had the busiest
[bleep] station.

I [bleep] know!
[glass shatters]

- Lads...
- We all know how to cook.

That is simple,
point blank, period.

But when it comes to
pressure, everybody crumbled!

We are here
in some [bleep] blue coats

that say "Hell's Kitchen"
because we're great chefs.

Right or wrong?

Right or wrong, D?
- Yes.

- Right or wrong, Jason?
- Yes.

- Right or wrong, Ryan?
- 100%.

- Right or wrong, Jermaine?
- Right.

- Then I really
don't understand

why do grown men get scared?

It's scary, yes.
It's [bleep] nerve-racking!

- I ain't scared
of nothing, bro.

- Exactly!

Stop telling me you're composed
and show me.

Why am I able to receive
the remarks that I do?

Because I keep my composure.

Something don't work, we got
to figure something else out.

Make it work.
Make it work.

- Devon, let's get
one thing straight.

I wasn't shouting at you.
- I know. I know.

- I'm just saying
that you know better

because I know you know better.

- No, you're right.
- I do.

- The last couple steaks,
you know,

I didn't [bleep] trust myself.
- What did he say?

What did he say to you?

- Chef put it in my hands
to pick the two,

said I was the only one cooking
with pride.

♪ ♪

- Understand this.

The temperature's
getting turned up.

Somebody's going home.
We're gonna be one less man.

So if you're frantic over this,
when you lose one,

what's gonna happen?
[door slams]

- It's only getting worse.

- [sighs]

I'm sick of the [bleep].
Like, own your [bleep].

We're all men.

We all have a pair of
[bleep] in our pants.

Own it.

[bleep] hell.

- The floor is y'alls'.
Y'all have it.

- My apologies, y'all.
I held us back.

I thought that the flow
I had was gonna work.

And apparently it didn't.
Everybody jumped in.

I appreciate y'all jumping in

once I found my flow
way too late.

So I apologize for that.

I definitely don't deserve to
go home tonight, by any means.

I think Devon made mistakes
tonight on meat station.

He blames me
for his steaks being raw,

but I feel like there has
to be some type

of ownership
and responsibility.

- What I can say
is that I'm asking repeatedly

for tickets to be called
by anyone on garnish.

Everything got behind, and
it [bleep] over our station.

- You can take
that apron off, bro.

- Probably the last time
I wear one here.

I think there's a very
good possibility I go home.

I don't know what
Chef Ramsay is thinking.

He might send both of us home.

Well, if I go home tonight,

I really enjoyed my time
with you guys.

Right now to Jermaine,
I want to say,

"Hey, you had a good run.

But if it's between you
and me, I hope you go home."

This is so stupid.
I literally was on such a roll.

You let me [bleep]
fall to pieces

because you couldn't handle
your station,

and it's [bleep] up.

I'm just so [bleep] frustrated.

Like, what the [bleep]?

♪ ♪

[dramatic music]

♪ ♪

- We did have our best dinner
service last time round,

and tonight was a tale of two
completely different kitchens.

Dahmere.
- Yes, Chef?

- First nominee and why.

♪ ♪

- First nominee
is Jermaine, Chef.

- Jermaine. Why?
- Yes.

Not being able to hit his
stride earlier in the service.

You know, caught
his stride later on,

but it wasn't good enough.

It affected the whole team,
so that's the reason, Chef.

- Dahmere, second
nominee and why.

- Second nominee is Devon.

- Devon.
- Yes.

- Why?
- Same thing.

Lost his stride
halfway through.

Started strong, couldn't get
his head back in the game,

so that was my second decision.

- Devon, Jermaine,
step forward, please, quickly.

Tonight has been a rough night.

Jermaine...
where was the fight-back?

Which bit did I miss?

Because...

I just saw three or four
individuals surrounding you,

but where was your fight-back?

- My fight-back
was there, Chef.

It got hectic at a moment

where everybody felt like
they had to chip in,

which was what
the situation gave.

But I never put my head down.
I never gave up.

I tried my best to do
as much as I could,

given the situation
that was at hand.

- Devon, you sent me
a lot of raw meat.

- Yes, Chef.
- If it's not ready...

- Don't send it, Chef.
- Don't send it.

- Yes, Chef.

I can promise you
that won't happen again.

♪ ♪

- Jermaine, ten seconds,

why should you stay
in Hell's Kitchen?

- I should stay
in Hell's Kitchen

because my performance has
been solid for the most part,

being out through
this entire competition.

And I'm not ready to go home.

I'm a fighter, and I have a lot
to do with these gentlemen

behind me.

- Are you the weakest chef
on the Blue Team?

- No, Chef.
- Who is?

♪ ♪

- I can't pick
somebody to say--

- Wow.
Ten seconds, Devon,

why should you stay
in Hell's Kitchen?

- Chef Ramsay, I deserve
to stay in Hell's Kitchen

because I'm consistently
learning,

consistently evolving,
and bouncing back from mistakes

I may or may not have made.

I'm your head chef.

- Are you the weakest chef
on the Blue Team?

- Absolutely not, Chef.

- Who is?
- Jermaine, Chef.

♪ ♪

- My decision is...

♪ ♪

Devon.

♪ ♪

Young man,
get your [bleep] together.

- Yes, Chef.
- Back in line.

- Thank you, Chef.

- Jermaine,
come here and listen.

Your first intro to me
in this competition

was a mac and cheese.

Tonight you served me
ice-cold mac and cheese--

the easiest pickup on the line.

You rattled your kitchen,

and it was the straw
that broke the camel's back.

Give me your jacket, young man.

You are not ready
to become my head chef.

- Yes, Chef.

- Thank you.
- Yep.

Take care, y'all.
[smooches]

♪ ♪

I definitely don't deserve
to be here.

Devon is the only person
in this competition

who tried to attack
my character and my integrity.

Snakes in the grass are
snakes in the grass.

It has nothing to do with me
and my character

and who I am.

So, Blue Team, keep
your heads held high.

But just be careful
about the snakes in the grass.

- You guys better get
your heads in the game.

Is that clear?
all: Yes, Chef.

- Get out of here.

♪ ♪

- I don't really know
what I'm feeling.

I'm frustrated.

I just had literally
the scariest moment

of my entire life.

[crying]

Moving forward
in this competition

I'm going to step up.

I'm going to be the leader
that I've always been

in every situation in my life.

And if people don't like it,
[bleep] them.

- Feeling a little exhausted,
mentally, physically.

These guys are my brothers.

So to have to put anybody up
didn't feel good.

But it was a job
that had to be done.

- [crying]

- Tomorrow we gonna bounce back
as always.

We gonna let bygones
be bygones

and get to [bleep] cooking.

- Jermaine couldn't even
handle the garnish station,

so he ended up
at the bus station.

♪ ♪

narrator: Next time

on "Hell's Kitchen:
The American Dream"...

- Y'all think
I'm the [bleep] weakest, huh?

I'll keep out-cooking
all of you.

- What the [bleep]?
- [cries]

narrator: As the competition
intensifies...

- Come on, you bitch.

- Don't [bleep] rush me
on this dish.

- Sandra!
- Yeah?

narrator:
The daggers come out.

- You have rice
in the wok, yeah?

- Right here.
- Let me finish.

Let me finish.
I'm talking now.

narrator:
Will Carmen's antics...

- I'm going to get Atoye
out of this kitchen.

- Prove too much
for Atoye to handle...

- You didn't let me get
two [bleep] words out!

That was straight sabotage!

narrator:
And force Chef Ramsay...

- [bleep]!
- Up to my office, please.

narrator:
To make a drastic decision...

- One of you will be leaving
the competition tonight.

- [bleep], [bleep]!

narrator: On the next...

- Like, what the [bleep]?
- Why is someone screaming?

narrator: "Hell's Kitchen"?