Original subtitles

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

- The season 20 winner, Trenton and his wife-to-be, Macee.

Chef Ramsay invited two special guests.

- Trenton and Macy are getting married tonight,

right here inside Hell's Kitchen.

Both teams were challenged to create

an outstanding marriage menu.

- Ahh!

And while Alejandro's flatbread...

- I really, really liked that.

Billy's scallops...

- Smart combination of ingredients.

And Sommer's halibut...

- This screams South.

Lived happily ever after...

- It's got such depth of flavor.

Tara, Vlad, and Sakari's dishes

got left at the altar.

- It's missing a little bit of depth.

In the end, it was Brett's...

- Southern-style chicken.

- We're gonna go Blue Team on this one.

That impressed the bride and groom

and clinched it for the men.

- Thank you. - Nice to meet you guys.

Later, while the wedding ceremony

was filled with joy...

You may kiss your wife.

- Let's go. - Unfortunately,

dinner service was filled with misery.

- In sickness and health?

They won't even last a week married!

In the Red kitchen,

the women wanted to divorce Sommer.

- It's rare inside. - And Alyssa.

- Come on, it's like a roadside cafe, this, guys.

- Yes, Chef. - Alyssa's so scatterbrained.

She's like this--"huh?"

- Come on, girls.

In the Blue kitchen, Abe and Billy...

- Just touch it a little!

Struggled with scallops.

It's ice cold!

Come on, guys! - Yes, Chef.

- If you can't do your job, why are you here?

Which led a frustrated Chef Ramsay

to pop this question.

- Why are you doing this to me tonight?

Not surprisingly, Chef Ramsay said, "I don't"

to both teams.

- Get out! Get out!

In the dorms, Alyssa was under attack.

- I think you're your worst enemy,

And Abe was on the attack.

- Y'all got y'all little alliance goin' on

to get us out of here. I don't give a.

Calm the down.

Abe comes off too aggressive, a little bit too challenging.

When it came time to send someone home,

Chef Ramsay said goodbye to...

- Billy. - And...

- Alyssa.

Ending their chances of becoming

head chef at Hell's Kitchen Caesars, Atlantic City.

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

- Get out of here.

- It really humbles me to be here.

I have to make sure that my team has confidence in me.

I hope I didn't lose no respect

because I finally blew up.

But they got to understand where I come from.

- Abe, so we're--we're all good, right?

- I let it build up, and I blew up,

and it was the wrong time, wrong place.

That was wild, man.

- This--it does tear you-- this place does tear you down

just by--just the anxiety. So you know what I'm saying?

I didn't know how to deal with it.

But that's not me. You know what I'm saying?

- Yeah. Abe continues

to get in his own way with how he's behaving.

So I don't believe a word this guy is saying.

- I'ma--I love life. I'm always happy.

Um--

- If he's going to act immature and start fights

and be bad for the culture of the team, that's on him.

- I'm always just--just being me, and I do apologize.

You know what I mean? I don't mean

to come off aggressive.

- They're on our team. We work together.

But, like, they're all young. They're 23 and 21.

- There's also some really big egos.

- I really like Cheyenne, but Cheyenne's young.

- Her parents are our age. - I know.

I'm happy, like, I have you to talk to and connect with.

If one of us leaves, like, this is gonna suck.

- I know. And it will--it'll happen.

Tara and I have been through all of the losses together.

Our bonding starts from the time we wake up

until the time we go to bed.

It's too much--

I'm like, I had enough of the 20-year-olds.

- Uh-oh, guys. It's about to be crazy.

The music. Who'd have known

that hell could sound so beautiful?

What is really going on today?

- How beautiful was that?

- Amazing. - Very beautiful, Chef.

- Just like in cooking, a musical composition must be

arranged very, very carefully.

One single instrument can create beautiful melodies.

But what do you get when you add more instruments?

You get a symphony.

- There's definitely a parallel

between being a world-class musician

and a world-class chef.

It's all about layering flavors perfectly,

or it's always out of sync.

- The "Hell's Kitchen" Symphony.

Chefs, for today's team challenge,

I want to test all your ability to select

five amazing ingredients that work

in perfect harmony together.

You'll choose your five ingredients

from a series of five domes.

Every time you hear

the "Hell's Kitchen" Symphony play--

- You'll run to the dome.

Whatever ingredients you manage to get,

those will be your instruments to create

your amazing orchestrated dish.

One more thing.

Today, I'm giving you a very powerful tool

to amplify your flavors.

The amazing HexClad wok.

That's the only pan you'll cooking with today.

- Ooh. - Oh, wow.

- I'm a little nervous about this.

Everything in a wok?

Like, you need to be able to cook quick in a wok,

and I don't normally cook Asian food.

So I need to get the ingredients

that actually can make the wok accessible and easy to use.

- On your mark, set--

Chef Ramsay is testing

the chefs' ability to adapt.

The chefs must create their dishes from one ingredient

under each of the five domes,

beginning with the selection of the protein.

- It was like a Black Friday sale,

and Chef Christina's got a flat screen under that dome.

- Who got lobster?

- I got lobster. I was going to do, like,

lobster with a lemongrass chili.

Immediately, when I think of my wok,

I think of making something stewy, coconut milky.

I'm not just a one-trick kind of monkey.

- It's kind of hard to figure out

what you need until you get-- - I know.

We don't know what else we got.

- At this point, it's every man for themselves.

I want to be the first one to the dome,

and I want my first pick of ingredients.

With five minutes gone,

the chefs hustle to grab a starch that hopefully

harmonizes with their protein.

- I know there's a hand on this sweet potato,

but it's mine.

- Oh, I wanted sweet potato so bad.

- I'm so sorry. - It's okay.

- I love this team, and I want to do what's right for them,

but I wanna win.

- What are you thinkin'?

Um, thinking sort of out of my.

- Let's hope the food doesn't taste

like it came out of your.

- I'm going to build a snapper soup, Chef.

- Okay.

- I'm going dashi.

- Yup. - Eggplant.

Still debating if I should sear this off

or just take the skin off and poach it.

- Yeah. It's delicious.

- It's very hard to conceptualize on the fly.

The only way I know I'm going to get the good stuff

is by hustling my ass down there

as soon as I hear the music start playing.

Go, go, go. Go, go, go, go, go, go, go!

- These girls have lightning speed.

I make it last to the dome again, and I get snap peas.

Snap peas, snap peas, snap peas.

And also only being able to cook one thing at a time--

it is definitely not going to be a wok in the park.

Oh, my God. I almost fell out of my chair.

This is so tough.

- I'm doing lobster Cantonese, mustard green salad.

I utilized everything.

I cooked down the claws and the shells,

and so it's all about layering flavors,

trying to create a symphony in your mouth of flavor.

- Blue Team. - Let's go, let's go.

- Come on, guys. Let's push.

Ohh!

- Oh, yeah. - Let's go.

- Anybody ever work with gala--galangal?

Whatever galangal is.

Maybe it's like ginger.

Galan--gala--goblin-gall?

I'm going to work on some buttery garlic

Asian noodles with some spicy tiger shrimps

and sauteed bok choy,

and I'm trying to figure in this galangal.

I don't want it to overpower anything.

I'm going to just grate them into my sauce.

But it could either make or break my dish right now.

- Oh, my gosh. - Let's go!

Final round!

- Sorry.

- I'm pretty sure I pushed Ileana.

Like, I'm sorry, girl. I have to get

a good ingredient. I'm sorry.

- Good. Well done.

Seaweed, excellent.

Oh, you're kidding me.

- That's good, that's good.

- Nori is the last thing I could have imagined

having in this challenge.

What the am I going to do with nori?

- Shred it. Shred it,

and put it in something.

Dude, I don't know what the I'm doing.

- Oh, I don't either.

It's just going to hopefully turn out.

- I'm way out of my element with these ingredients,

for sure.

I'm left for dead with seaweed and, you know, rice noodles.

Really throwing me for a loop at this point,

because I'm kind of backed into a corner

where I have to go Asian, which is not something

I've ever done.

- What do you got working, Sommer?

- I'm making, like, a flavorful broth with the noodles

and the seared steak on top.

- Are the anchovies going in your broth?

- Yes. - Amazing.

- That's what's gonna make the flavor.

- Yeah, good choice.

- You have got to go. Two minutes, let's go.

- Almost ready to plate--

final touches. - Yep.

I'm gonna start plating now.

- Oh, it's tender.

Let's go Red Team.

- Make sure there's finesse. Sometimes, less is more.

- Mmm!

- 30 seconds to go.

Come on.

Come on. - Finesse that.

Let's go. - Up, up, up, up, up, up, up.

- Come on, Brett. - Yes, Chef.

I'm gonna be there.

- Five, four, three, two, one, and serve.

Well done.

Well done.

- Coming up... - Not right now.

I'm not in the mood. - If you're pissed off,

hey, that's your fault.

- You're a grown-ass man, and don't speak to me like that.

- Most of your team has problems with you

because of the way you are. - My team has a problem

with me? - You're done.

- We have a very, very special guest judge today.

She is a James Beard Award-winning chef.

- Wow.

- The mind behind the Girl & the Goat,

Little Goats, Duck Duck Goat.

She is the GOAT of Chicago.

Please welcome, Chef Stephanie Izard.

Wow.

- Wow. Oh, my God.

Are you freaking kidding me?

I'm like--I love this lady.

- Hi.

- Oh, my goodness. - Hi, guys.

I'm excited, you guys. I'm hungry.

- Why is the goat in every name of a restaurant you have?

- My last name is a type of goat in French,

so it's just become our thing.

- Well, fingers crossed you're going to taste

some extraordinary food today, hitting all those right notes.

Right, let's start off with the battle of the chicken.

Let's go.

Alex and Dafne.

- Let's go, Alex.

- Great, I'm going against Alex.

He's literally one of the strongest chefs on both teams.

- Dafne, let's start off with yours first.

- I made a kimchi fried rice with chicken daikon, nori,

and a little chiffonade egg on top.

- I think when you're having a fried rice,

adding in those layers of flavor is so important.

I think you could have gotten a little more

flavor on the chicken itself.

- Maybe shred it, rather than just

a sort of pedestrian type cube.

Alex, please describe your dish to Chef.

- Sure. Chef, pleasure.

I shredded my chicken.

The chicken was sauteed with baby bok choy

and Chinese sausage and coconut milk,

and then I made you a black vinegar mayo as the topping.

- You had me at mayo and vinegar.

- It's a winner.

- I love what you've done with the chicken.

- I love mayonnaise, but I think it's stealing

the show a little bit.

- Chef, which one deserves the point outright?

Is it the Red Team, the Blue Team,

or do they both deserve a point?

- I can find sort of pros and cons on both of them.

- Tough.

- This is tough. - Yeah, it's "Hell's Kitchen."

- For levels of creativity,

I think I'm gonna go with one point for Alex.

Yes, Chef.

Thatta boy!

Thatta boy. - I hate losing,

but it makes me heated to do better.

So I got to give it to him. He really knows how to cook.

While the Blue Team takes an early lead,

the pressure shifts to Sommer...

You got this.

To deliver with her flat iron steak

accompanied by lotus root and rice noodles.

- I never worked with lotus root before,

so I roasted some so they're tender,

and then I also fried some for a garnish.

- Well, first of all, this lotus tip,

we're going to just order bags of these for my next

little venture to watch movies.

- And what's the heat in there? What did you use?

- Red chilis. - Those are intense.

Some people in my kitchen can just eat them whole.

I have a tiny little piece and I'm like, whoo-psh.

- I'm sorry about that.

- No, in a good way-- in a good way.

- Thanks.

Up next is Abe's flat iron

with coconut rice and lotus root.

- Now, I love the sear on that iron steak.

- The rice itself is almost like a rice

porridge that isn't porridge and it's also not stir fried.

- Yes, ma'am.

- I'm gonna have to go with one point to Sommer

and zero points to Abe.

Thank you, Chef.

Don't count me out.

In the beginning, I struggled.

I didn't have that confidence

that I needed to make me succeed.

I know what I bring to the table.

Next up, it's Cheyenne's pork tenderloin

roulade with a snap pea stir fry...

- Look at that technique. It's really fun

that you stuffed it. My mouth started singing.

You know, like, you're definitely using that hoisin,

celebrating those flavors. - Absolutely.

Against Brett's fried pork tenderloin

with vermicelli pasta.

- There's no acid or salt or spice.

It's sort of just lacking.

I'm gonna go with a point for Cheyenne

and no points for Brett.

Thank you.

And after two consecutive points

for the Red Team, next up it's the...

- Battle of the lobster.

Sakari hopes to impress with his...

- Cantonese-style lobster with a concón fried rice.

- Visually, it's beautiful. But lobster with flavors

you have going on here, if you had gone

the total opposite direction, using the wok

and really getting it all chopped up and in there,

then you could have brought out some really cool flavors.

- I agree.

After a shaky start for Sakari,

Ileana is hoping to hit the right note with her...

- Tom kha stew.

- Tom kha, one of my favorite things.

When you're having a tom kha, you want it to be a little bit

more on the brothy side.

I want to love both of these,

but I'm going to go with no points.

Neither one of you really

did the best that you could with the lobster.

- I agree.

- It just sucks when I feel like I'm not bringing

anything to the table.

I should have gotten that point.

With the Blue Team still trailing by one,

Vlad hopes to tie it up with his tempura shrimp

and soba noodle salad.

- I really wanted them to soak up the sauce

'cause I didn't have a lot of time

to really marinate them.

- And I just cut right into that shrimp.

It's still nice and plump and juicy,

and there's a lot of flavor on it.

It's really well seasoned.

Trying to maintain the lead for the Red Team

is Tara with her...

- Garlic butter lo mein topped with shrimp that I sauteed.

- Absolutely nailed the shrimp.

I love the garlic. - Thank you, Chef.

- And with your vegetables, really great idea--

layers of flavor there.

- Yeah, great execution of the shrimp.

Chef, where are we going?

Tara or Vlad on the Blue Team?

- I'm gonna have to say both do a point this time.

- I agree. Well done.

Thank you, Chef.

Thank you so much, Chef.

- I am shocked.

I just haven't seen Tara get a point in a while.

So now it's time to see what Mindy is all about.

- Mindy, your dish is fire.

- Final dish--snapper. Mindy and Alejandro, let's go.

Wow.

Right. Alejandro, please.

- So we have a fried snapper with yuzu dashi

that has been cooked in the wok--

very traditional Chinese style.

- Smart choice in the way you cooked that snapper.

- Just needed a bit more seasoning.

- Um, Mindy.

- Come on. You got this, Mindy.

- Please, describe your dish.

- Teach these 20-something-year-olds

how it's done. - So today,

I have for you a poached snapper soup

with sweet potatoes, mushrooms, roasted garlic,

and garnished it with some fried carrot slivers.

- The flavor in this broth is on point.

- What's the base of the broth? - It's vegetable stock,

but I elevated it with the sweet chili

and roasted the sweet potatoes.

- I love having this style of broth

and these layers of flavor with that sweet potato.

- Thank you, Chef.

- Chef, final course.

Is it going Mindy on the Red Team,

or Alejandro on the blue, or both?

- I'm gonna do a point for Mindy--

And zero for Alejandro.

Thank you, Chef.

- Well done, Mindy!

Great.

Mindy clinches it for the Red Team.

- Mindy's back.

- Best bite so far today.

- Oh, my God. This just happened to me.

- Mindy, welcome back. - Thank you, Chef.

I had the best dish of the day.

I won this challenge for my team.

This is the thing I dream of.

- Please, give it up for the amazing Stephanie Izard.

Come visit, come visit.

- See you at the restaurant. - Yes.

- Take care.

Man, what a joy.

Red Team, you're about to enjoy the hippest,

the chicest rooftop dance party.

- Yeah.

- I reserved the most luxurious rooftop pool

you've ever seen.

That's how VIPs spend their days.

- And we were VIP today.

I really needed this. I'm so happy.

- Blue Team, whilst the Red Team are moving

to the beat, you'll be getting beat down,

because we need plenty of beets--

- Ugh.

- Ahead of tonight's service

for a magnificent beetroot risotto.

We need to grate down hundreds of beets,

hand-squeeze the pulp.

I need an immaculate juice.

Tonight, Alex and Alejandro,

you have those very powerful punishment passes.

How will you spend your day--

working with beets or twerking to the beats?

- I'm going to use my punishment pass.

- Oh... - Yeah.

- Who are you trading places with?

- I'm going to pick Sommer.

- Sommer? - Yeah.

- Sommer, welcome to the Blue Beet Team.

- Hi, guys.

- Oof. - There you go.

Hello.

- This was my strategy,

to kind of throw Sommer off her game.

I worked with her for two services,

and I definitely think she's one of

the weaker ones in the competition.

I don't wanna be around the weak ones.

I want to surround myself

with as much talent as possible.

- Sommer, big fan of beets?

- No, Chef.

It sucks because I earned a point for my team

and I feel like I really deserve a reward today.

Alejandro is, like, threatened by me and I see it.

He doesn't know me.

When you piss me off, that's when I'm at my height.

So keep it going.

I'm gonna show you what I'm about.

- Don't confront me right now.

- Don't take it out on us. - I'm not.

But I'm not in the mood right now.

- I ain't joking around either.

Don't bring that over here.

- I'm going to do the punishment.

I just don't want to shake your hand right now.

Am I--is that okay? - Back the up

off that. - Okay.

- Alex. - Yes, Chef.

- Take your time. - I'll be gratin' beets.

- Okay.

Red Team, there's a surprise

up in the dorm for each of you--

a present from me personally. Congratulations.

Thank you, Chef.

- Enjoy your day.

Thatta boy!

- No, we did not just win the whole set!

I've wanted these beautiful HexClad pans for so long.

I'm proud of myself. I'm proud of this team.

It's been a good day so far.

- Let's go! - Holy crap!

- I love this!

Oh, my God.

This is so nice.

- How freaking cool?

- Look at this view! - Guys, look at this view.

- Oh, my God. - They're so--

- Oh, there are towels, guys.

- Sommer would have loved this.

She would have thought this was complete VIP treatment.

- There's music in it.

- It's a-- it's like a silent disco.

- Is this a silent party, dude? - Oh, yeah.

- Ooh.

- This is so nice right now.

Oh.

I've never been to one of these things,

and it's super cool.

I get to pick my own music.

People are like, "What is she listening to?"

And I look next to me, I'm like,

what are you listening to?

- I just happen to be listening to the disco techno vibe.

But maybe Alejandro's listening to gangster rap.

- What was that? Sorry, boys.

I'm hanging out with the ladies and listening to dope beats.

- Oh, my gosh. The water's great.

- Look at her ass.

It's not every day that you see a basket

of sushi floating around in a pool just waiting on you.

I'm absolutely digging it.

It's a great day to be on the Red Team today.

Please don't make me go back.

- I wanna speak to you.

I feel like you tried to turn up on me a little bit.

- Well, you kind of pissed me off, you know?

So I was like-- - Yeah, I get that.

But let me be entitled-- - I'm just telling you,

don't worry about it. We got you.

- I know--I get that. - You use the word"."

I said don't bring that over here like that.

- I said, "Not right now. I'm not in the mood."

- Nah, you didn't say like that.

- Yes, I did. - But you know what?

It's--it's--it's over, and you're still--

you're still coming at me like that.

- Yeah. I'm a little riled up because I felt that energy--

- I'm done. You came at me wrong

and I'm not gonna sit there and snap at you.

- I didn't snap at you. - Yes, you did.

- I said, "Not right now." You're a grown-ass man

and I'm a grown woman, right?

Just don't speak to me like that.

- If you're pissed off, hey, that's your fault.

- Just say it-- - Somebody picked you

because you make yourself unlikable,

and that's what it is. That's probably why you're--

most of your team and has problems with you

because of the way you are.

- My team has a problem with me?

- All right. - Okay, great.

Yeah, so--

Little attitude is what gets you

where you're gonna get.

- out of here. - You're done.

Welcome to the team.

- Beets need to get grated by hand, run through cheesecloth,

and it's going to take hours.

- Beets are the one thing on Earth I don't eat.

Might as well just go lick a tree.

- Don't grate your knuckles either.

Be careful. - Beet careful.

- Don't beet yourself up.

- Listen.

It's like a human beating heart.

- Alex looks like a serial killer over here.

- You want me to just smear it on my face?

- We don't want to lose product.

We're all on the same team.

- Except for me.

- You're on our team now. - Yeah.

He said it so nonchalant, too.

- Everything is a joke.

That can be super annoying.

Trying to with my-- my psyche--like, that--

that hypes me up.

Now I'm gonna make sure I work even harder

to make sure one of you guys go home.

- When Abe was coming at Sommer out there--

- It was crazy. - It's, like,

just uncomfortable, man.

- I think he's too aggressive.

- If you're a grown man though,

like, I wouldn't come at a young girl like that.

- He's twice her age. - Yeah.

- That's uncomfortable.

- Can you wipe off that beet juice on the floor?

- Yes, Chef.

After the Blue Team finished their beet-down...

- Hey. - Let's go, ladies.

- Go. - And the Red Team

returned from their fun in the sun,

both teams are doing their final prep

for tonight's dinner service.

- Mindy, you know how to make a carbonara, right?

- Just-- - Even before coming here,

you know how to make a carbonara, yes?

- I did. - Good.

- We've got this, ladies.

- Yeah, we got it, girl. - Doing 'em quick.

- Matthew. - Yes, Chef?

- Open Hell's Kitchen, please.

Let's go. - Absolutely.

Hell's Kitchen may be opening for the sixth time

this season, but the energy and excitement

feels just like opening night.

- Put the mic--they have microphones in there.

Is there a microphone in there?

- No, I'm teasing.

- Oh, I wish. That'd be awesome.

Orders are flying in

for Chef Ramsay's signature menu.

- I'll have the rack of lamb.

Which tonight, features

a special beetroot risotto.

- I think I'll try the beet risotto.

Cheers.

- I have an order of four covers, table five,

straight out the gate for us, ladies.

Two scallops, two carbonara! - Yes, Chef!

- How long, please, Mindy? - I need four minutes, Chef.

- Let's go then.

- Fire! Six covers, table one.

Two risotto, two carbonara, two scallops.

Yes, Chef!

- Okay, how long, Vlad?

No answer.

Young man, can you hear me? - Yes, Chef!

Talk to me then. Don't be so rude.

- Let's go, Vlad. Let's go.

- Four minutes, Chef.

- Four minutes.

- Vlad is by nature, a quiet human being.

You gotta coax him like a baby tortoise.

He's just trying to poke it out a little bit.

- Carbonara walking to the window.

- Good. I'll take it.

Scallops when you're ready, Vlad.

- Walking two risotto.

- Thank you.

Very nice, that risotto. Very nice, the carbonara, yes?

Thank you, Chef.

- Behind. Walking scallops.

- Nicely cooked, Vlad.

- Thank you, Chef.

- Service, go please.

While the Blue Team nails their first round

of appetizers... - Wow, that's really good.

The Red Team is waiting on Mindy's carbonara

and Tara's scallops to complete

the first ticket of the night.

- How long on your carbonara, Wendy?

- Give me one second-- one second.

, it's hot.

- Still counting down on apps. - Still counting down on apps.

Don't--don't-- don't shut up at all.

- Um... - I need 30 seconds--

30 seconds, Tara!

Tara! Tara, answer please!

- Yes, I got it! - 30 seconds!

- Tara is not great at communicating.

She tends to, like, just put her head down,

like, look really stressed out,

and Mindy has almost

no confidence during service.

- Just make sure you move it around or else it's going to--

- The pasta? - Yep.

- Do I need a little Parmesan?

- Wait for it to emulsify. - Okay.

- Or else it's gonna be super wet.

Unfortunately, Mindy, I am the one that's

kind of babysitting her.

At this point in the competition,

you have to be able to handle a station by yourself.

Don't forget about your peas.

- Thank you.

Thank you for your leadership here.

- Yes, always.

- Scallops, please, Tara.

- Coming with scallops right now!

- Come on, Mindy!

- Yes, Chef! - Let's go.

- Are you almost walking, Mindy?

- Finish it with a little bit of Parmesan,

and then kind of whip it up.

- Ten seconds, carbonara. Carbonara walking.

- Scallops are walking.

- Thank you.

- Scallops walking.

- Hey, make this adjustment now.

You're giving me way too much, okay?

That was for two. - Okay.

- And it's essentially raw egg.

- Okay.

- Yeah, I got it.

- One, two, three, four, five, six.

It's only one order.

- Tara, it's two scallops, so why I've got one portion?

Come on, hurry up!

- I thought he got--oh, my God.

- It was two. Yeah, yeah, yeah.

Just--

- It's okay. Come on.

- Hey, look. Hey, look.

Hey, just-- hey, just look at me.

- I got it, Chef. I got it, Chef.

I got it, Chef.

- Two more scallops. - Yes, Chef.

Yes, Chef.

- That's right. Let's go!

Mindy, hello?

Mindy. Earth to Mindy.

I don't know-- it's not just her, it's you.

- Mindy and Tara, they've been struggling lately.

They don't really, like, elevate themselves

and push themselves to work harder.

- Carbonara behind.

- Thank you.

- The younger chefs think that

I'm somebody who is a weak link.

But I'm gonna continue with my grit and guts,

and I will prove myself to them

that I have every reason to be here.

- Very nice, the carbonara.

- Thank you, Chef. - Scallops, please.

- Yep. Scallops coming right now.

One, two, three, four--

- Come on, please, Tara.

- Yep. - now.

- Scallops walking. Scallops walking.

My bad. My bad.

- Okay.

While the Red Team begins

to push their appetizers out...

- Oh, my God.

Chef Ramsay is moving on to entrees

in the Blue kitchen.

- On order, four covers, table 23--two halibut,

two New York strip.

Yes, Chef.

- How long you need, Vlad?

- I need four to the window.

- All right, let's go five then.

- Heard that, heard that. - I need five.

- I'll be in the window three minutes with garnish.

- Garnish in three. - Got ya, cucaracha.

My mind is set.

I'm driving the ship working garnish.

So, I'ma execute, I'ma execute,

I'ma to execute. Hot pan.

It's a really hot pan, Chef. Really hot pan.

Please be careful.

Of course it's hot.

me.

Hey, all of you, quickly come here.

- Yes, Chef. - I get, "Hot, hot."

And just touch them.

Just touch them.

They are what?

Cold.

- Come on, young man. - Yes, Chef.

It's not good enough. You can't shout,

"Hot, hot," when it's ice, ice.

- Heard that, Chef.

Such a stupid mistake.

Coming to the window now. - Come on, come on.

- At this point in the competition,

there's no room for errors because that puts

puts a target on my back.

Hey, that's enough for two orders, right?

- No, I would drop more, like, now.

ASAP.

- Two minutes to the window with garnish.

- We're waiting on French fries.

Garnish should not be the one slowing anybody down.

- Two halibut, two New York strip, yes?

Yes, Chef. Yes, Chef.

- I'm ready on my halibut. They're resting.

- Steaks already, yes? - Yes, Chef.

- Garnish to the window, Abe. Let's go.

- It's coming up, one minute, Chef.

Almost there.

60 seconds to the garnish window, Chef.

Two minutes. A minute and a half.

- Are we waiting for the garnish, because--look at me.

Blue Team, look at me.

Don't hold back.

There's being professional and then being ass kiss.

Come on, guys! - Yes, Chef.

- If he's dragging the fries, he's home.

It's 40 minutes into dinner service,

and Abe has brought the Blue Team to a standstill.

- Look at me.

Blue Team, look at me.

Don't hold back.

Come on, guys.

Yes, Chef.

If he's dragging the fries, he's home.

- 60 seconds on them fries.

- We've got to go. - Yes, Chef.

- Walking to the window.

I got the fries coming.

I'm not trying to be a donkey of the day

off some French fries.

I have to bounce back quick.

Every little thing can send me home right now.

Fries to the window.

- Stop around, okay? - Yes, Chef.

- Service please, table 34, yes?

- 34, Chef.

- Good job, guys.

While the diners begin to enjoy

the Blue Team's entrees...

- Oh, that is perfect.

The Red Team fires.

- Two lamb, two New York strip.

Yes, Chef.

- Tonight, I am on meat station with Ileana.

We've both worked meat before, so there's no reason that we

shouldn't have a good night.

- Sommer, we're about to walk on two strip and two lamb.

- Give me 30 seconds, and I'ma to start walking, okay?

- We're gonna walk it in one minute.

- Mindy, can you get the mushrooms out the oven please?

- I got it. - Two lamb, two New York strip.

Yes, Chef.

- Let's go.

- Walking garnish.

- Walking now, Chef.

- Go ahead.

I got your jus for-- - All right,

you don't need jus. - They don't need jus.

- Coming down. Walking.

- I'm sorry.

- That's a hot pan, Chef.

hell.

Cheyenne, Ileana. - Yes, Chef?

- Lamb back in, quickly.

Come on. - Yes, Chef.

- Quickly, in the pan. In the pan.

- In the pan. Yes, Chef. - Let's go.

- Oh, my God.

It feels like all my fears are coming true.

- Let's go.

- And I really need to focus on meat station

because you're trying to prove to your team

that you deserve to be here,

so you don't wanna stick out.

- Behind. That's a hot pan.

Hot pan, Chef. - There you go.

There you go.

After Ileana quickly recovers

on lamb in the Red kitchen...

- That's delicious.

The Blue Team moves on to...

- Two lamb, two Wellington. - Yes, Chef!

- Three to the window. Two lamb, two Wellington.

- Heard. We coming out the gate strong.

I mean, it's me and Brett.

We've both been on meat.

I didn't waste my time coming here.

I came here to win.

- This one feels super tight.

There's no way-- - It feels good to me.

- Is that lamb ready? - Yes, Chef.

- Let me know when those Wellington are rested.

Yes, Chef.

- Hey, Blue Team.

Stop.

Sakari. - Yes, Chef?

- You're slicing too early,

which is turning the meat gray.

It's oxidizing.

- Yes, Chef. - You can't slice it

and stick it in the oven.

- Yes, Chef. - Understood, Chef.

You know that. - Yes, Chef.

- Last thing we'll do, Chef.

I didn't know that, but now I know.

Man, I hate making mistakes.

Like, not tonight.

I just gotta brush it off, and I just gotta keep going.

Yup. - Nice.

That's beautiful.

That's exactly what you want.

- Walking lamb Welly.

Coming down. Walking proteins and sauce.

Oh, my.

Hey, Blue Team. - Yes, Chef.

- I'm not even close, there. - Yes, Chef.

- Get that back in the pan and baste it with butter.

- Yes, Chef. - Hurry up.

- We all kinda got this pit in our stomach,

because Sakari clearly that up.

We can get through this.

But I can tell Sakari is really disappointed in himself.

I can't believe I said wrong.

- Coming up behind.

- Coming up.

up.

- Brett, much better.

Sakari, yes?

- Thank you, Chef.

- Oh, my God. - Wow.

That seasoning!

- Entree, two halibut, two Wellington.

- Yes, Chef! - How long for your beets?

- I need six minutes.

- Okay.

Let me know when you're three minutes out,

I got three minutes on my halibut.

- I gotcha, I gotcha.

The next Wellies are coming out.

- Heard.

- Dropping halibut.

Sommer. - Yeah, these are still rare.

- Yeah, they're still raw.

They're still raw, dude.

The Wellington's taking extra long tonight,

and I don't like to keep Chef Ramsay waiting.

It makes me nervous.

- Can we actually do one minute?

Could we do one more minute?

- I'm pulling my halibut out because I don't

wanna overcook it.

- Two halibut, two Wellington. Where are we?

- I'm dropping-- I'm walking now.

I'm walking now. - Minute and a half on that.

- There's still a minute and a half out?

- Minute and a half, yes.

- Let's go.

- Slicing Welly, guys.

- Heard. - Heard, perfect.

We're walking in 20--

15 seconds and fast. - 15 seconds.

Garnish is up, guys. - Hang on, hang on, hang on.

Eeh. - Halibut about to walk.

- I know it's going to overcook.

- I know. I don't want it to overcook, Chef.

- Are we good?

- Put it in convection, guys.

- Okay, all right.

- Welly needs a minute and a half.

- Two minutes on Wellington.

- Two minutes on wellington, Chef.

- Two minutes on Wellington, Chef.

- He took my halibut.

Sorry, guys.

- Send the halibut, Christine.

I've just been called another two minutes.

- I need to be showing Chef Ramsay

that I'm a scrappy little bitch and know what I'm doing.

Otherwise, I think I'm going home.

Behind, behind, behind, behind. Behind!

Two Welly. - Right here.

- Oh, my God.

Ileana!

It's 90 minutes into dinner service,

and after slowing the Red kitchen down

on their last ticket, Ileana has finally delivered

her Wellingtons to the pass.

- Ileana, that's rare.

What the is going on?

Come here, you two.

I don't know where you're timing, but your timing's off.

It's not a guessing game.

Refire, yes? - Yes, Chef.

- I need to get two Welly in now.

- How long you guys need?

- I say we still need a hard five.

Give us a hard five.

- Heard. Literally, the last ticket tonight,

we did not have the temperature of a Wellington down.

Ileana just drops the ball a lot.

- We're gonna finish, just, like--

Yeah. And that's the last thing

that we gotta send out, man, is our Wellies.

While the Red Team

is stumbling at the finish line...

- Come on, ladies. - The Blue Team

is trying to come together and finish strong.

- My French fries coming up in the window, 60 seconds.

- Heard that. - Garnish is gonna go up first.

We'll walk proteins together, okay?

- Good. Love that.

- Two fries.

- Coming down. Two salmon with proteins.

You ready? - Yes, walking.

- Every time something goes up to that window,

especially at the end of service,

it's like that pulse--

You need cook that salmon up now.

- Good hustle, guys. Good hustle.

- Service, please. Table 34, yes?

- That's it on the tickets, guys.

I haven't seen no more tickets up there.

That was it. - Good job.

- Yeah. - Good job.

- Good job, bro. - Great job, guys.

Great job.

- May I try yours?

No? - No. It's really good.

As the Blue Team and their diners

are all smiles from tonight's service...

- Mmm. - Yeah?

- Yeah, that's good. - The Red Team is

desperately hoping that Ileana's refired Wellingtons

will end the service on a positive note.

- I want the Wellingtons now.

- Walking, walking. Behind! - Walking Welly.

- Behind. Walking Welly. Behind.

It's a hot pan. Hot pan, Chef.

Behind. - Sauce is here.

- It's steaming in the middle, which is nice.

Huh? - Mm-hmm.

- Service.

- Good job, guys. - Yeah?

- I don't wanna, like, dig in. It's so pretty.

- Oh!

- It's almost too pretty to eat.

- Wow. - Mmm, wow!

Cooked perfectly. - Red Team!

- Red Team! - Come on!

- Whoo!

- Let's get one thing clear.

That was a comeback service, right?

Yes, Chef.

- It wasn't perfect,

but it was our best service yet.

However, we need to continue to trim the fat.

Both teams, go back to the dorms and come back to me

with two nominees.

Get out of here.

- It's just getting harder and harder every single day.

Now we have to nit-pick and use a microscope

and be like, how did you up today?

This sucks so much.

- It's just tough.

- I have to go with Ileana and Mindy.

The only reason I'm saying you, Mindy,

it has been times where you have been on a station

and you shut down.

- I'm gonna go with Ileana

and I'm gonna go with Mindy.

There's times where I want you to speak up and be the leader.

I expect more from you.

- I understand.

Deep inside, I know I've had a few bumpy services.

But if they don't see that I'm being a better chef,

I'm not really sure what else I can do.

- That's what it is.

- Okay, so we're good then?

- It was a decent service.

We definitely had some hiccups.

My vote would be for Sakari.

I mean, the lamb, dude.

- I really do wish you would talk more.

- But you were also lead on meat,

so, like, you wouldn't hear Sakari's voice.

- Yeah, I was lead on meat.

- Yeah, Chef was talking to Brett.

- Sakari, messed up, but Brett was also on that station.

He needs to take responsibility for that.

- Definitely going Abe.

- I was waiting to walk the steaks because

I wanted your fries to be ready.

- Cold mushrooms.

- That mushroom was just a rookie stupid mistake.

I don't think I'm the weakest chef.

I bring that fire that our team needs.

I'm not going nowhere.

- But I wanted to, like, have a sitting--

- I need some water.

- I need a drink. - Or something to drink.

- I just need to get my contacts fixed.

- Like, I really did not wanna vote you,

but I can't go Tara. - I know, I know. I know.

- I was about to vote Tara, dude.

But it's like, what can I say?

- Imagine if Tara's on meat by herself tomorrow.

- Yeah, that's what I'm saying.

I would love to see Tara go up.

I mean, she's only worked two hot apps, two fish.

Confused the.

- Well, I don't know.

I think I might change my vote.

- Best service yet.

But my expectations are high.

They're only going to get higher.

Sommer, the Red Team's first nominee.

- Our first nominee tonight is Mindy, Chef.

- Second nominee?

- Second nominee is...

- Sommer, second nominee.

- Second nominee is...

Ileana, Chef.

She doesn't do well during challenges,

and she just hasn't been consistent.

- Vlad, Blue Team's first nominee?

- Chef, our first nominee is Abe.

- Second nominee?

- Second nominee is Sakari.

- Abe, Sakari, Ileana and Mindy, step forward, please.

Sakari, why do you think you should stay in Hell's Kitchen?

- I believe that I'm a selfless chef.

I put others first, and I think that's what

a real leader does.

I feel like I'm consistent.

I had a minor setback, but I learned from my mistakes

and I put my heart into everything that I do, Chef.

- Abe?

- Chef, I'm a natural-born leader.

I'll just keep getting better.

- So why are you up here again?

- They think what they think about me.

It's not gonna stop me.

I know I'm great enough to become your head chef.

I just got to keep fighting for it.

And I won't stop fighting for it.

- Ileana, why should you stay in Hell's Kitchen?

- Chef, I should stay here because I'm resilient,

I'm a leader.

I'm getting better, Chef.

And I know I'm only going to keep on getting better.

- Mindy, why should you stay in Hell's Kitchen?

- Chef, I--

I will admit to having bumps in services.

I do occasionally ask for help

when I feel like I won't have something perfect

to deliver to you.

But I woke up a different person this morning,

and I wanna keep being this new, fighting, gritty person

every single day.

- This is really difficult.

The person leaving Hell's Kitchen is...

Mindy.

Young lady, take off your jacket, please.

I've got so much respect for you,

having taken that huge leap and changed careers.

Let me tell you something really important:

you've made the right decision.

- Thank you, Chef, for everything.

- Keep your head up. - I will.

- Good night.

- It's hard leaving here, but knowing that my kid is

proud of me and that I did something that not a lot

of people get to do is just-- it's mind blowing.

I'm just so happy I had this opportunity.

- Back in line.

- Okay, guys. - Remember to keep fighting.

Never let anything or anyone get in your way.

Good night.

Thank you, Chef.

- I'm a little nervous about this.

I'm the only 40-year-old left in the girls team now.

But I know I'm a great cook.

And these girls, they need to know I'm

I'm a force to be reckoned with now.

- I'm not ready to go home.

I'm excited to prove to Chef Ramsay

that he made the right decision.

I am a fighter, and I'm gonna keep

climbing my way up to the top.

- I feel like a brand-new man.

That chopping block doesn't bother me one bit.

That just shows the threat that I am,

and that position is mine.

I just gotta make it mine.

- Mindy had the guts to get her this far,

but I have to go with my gut and cut her loose.

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

- Are you okay?

Go yourself.

Beware, it's the reign of Tara.

- Ahh!

- With Mindy gone... - Now Tara's

the last one in the room.

yourself, everybody.

The ladies turn their sights

on the final 40-something on the Red Team.

- Because they're catty bitches.

But when a member of the Blue Team...

Like, are you kidding me?

Commits the ultimate betrayal...

Love you. Love you.

Go yourself.

- Oh, my God!

Will it shake both teams to their core?

- No!

- No! - Ah, Tara!

Next time, on "Hell's Kitchen."