All language subtitles for Hells.Kitchen.US.S21E09.480p.x264

Previously on
"Hell's Kitchen"...

- Now Tara's
the last one in the room.

- That's why I don't like
to work with females.

Because they're catty bitches.

Tara became
the lone 40-something

on the Red Team.

- All alone in the room.

In the morning,
it was game on

in the challenge
for both teams.

- Name this ingredient.

- Green beans.

- Figs, Chef.

Jalapeno--oh, no.

- Hazelnut.
- Hazelnut.

After the team's
ingredients were chosen...

- Let's go, boys.

Things got wild
in the kitchen.

- Those are under.

But while some
wild game dishes

hit their target...

- I thought it was
a great dish.

Really strong.
- It was cooked beautifully.

- It's spot on.
- Abe...

- Unfortunately, I've got
a swimming pool of blood here

that matches the red pepper.

And Brett...

- It's like a car crash.
- Yeah.

Spelled disaster
for the Blue Team.

- Congratulations, Red Team.
Well done.

Then Alex
did Tara dirty by using

his Punishment Pass.

- We just got that bond.
Not no more.

Which left Tara
with some choice words.

- You OK?

Go yourself.

- I need to see everybody
in the dining room, please.

Then Chef Ramsay
shocked the chefs

with this announcement.

- Five of you are now
going to cook for your life.

And while Alex,
Alejandro,

and Tara saved themselves

with chicken dishes
that impressed...

- Chicken's cooked beautifully.
- Thank you, Chef.

Ileana and Vlad...

- It's very sweet.
Why is that so sweet?

We've got all these
crispy mushrooms.

Why sit them
in a puddle of fat?

Were left on the hot seat.

- My decision...

But ultimately,
Chef Ramsay sent...

- Ileana.

Home,
ending her chances

of becoming head chef

at Hell's Kitchen Caesars
Atlantic City.

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

- Should be watching right now.
- Because I--

- Shh.

- Oh, my God.

- Ileana, dude, damn it.

It's down to four girls now.

- There's four girls, Tara,
Cheyenne, Sommer, and myself.

- Welcome back, dude.
- Thank you.

- We can no longer hide
under anyone.

We are under a frickin'
microscope right now.

stressful.

I can't--I don't even think
I can handle a challenge

tomorrow at this point.

- Well, I think he might
swap somebody.

Without Ileana,
it's six and four.

- So it's down
to the final ten.

- Somebody's going
on the Red Team.

- Who would volunteer?
I would.

After yesterday's stressful

Cook for your Life
challenge...

- I'm not trying
to be the last one.

The chefs are eager
to see what Chef Ramsay

has in store for them today.

- Morning. Let's go.

Line up, please.

Holy.

- Welcome to HK Carne-val.

- Oh, my God.
- Whoa.

Whoo!

I love, love, love,
love, love carnivals.

It brings me back
to childhood.

Going on rides, playing games,
eating carnival food.

This is gonna be
such a good time.

I'm so, so excited.

- Before we get down
to business,

we have six talented chefs
on the Blue Team

and four talented chefs
on the Red Team.

So it's time to even things up.

- Uh-oh.

- Ladies, tell me
who you would like

from the Blue Team to join you.

Alex.

- Yeah.

- We're gonna go with Alex.

Oh, you're gonna go
with Alex.

Joining the Red Team will be...

- It's been real, boys.
- Brett.

Oh!

- I'm shell-shocked.
Hey, ladies.

Uh, bluesers. I mean, right?
Let me get out of here.

I actually get along better
with women in the kitchen

because I was raised by
a tribe of very strong women.

My mom, my aunts, my grandma.

So you know, sorry, boys.
See you later.

- Welcome to the Red Team.

- Thank you, Chef.
- Whoo-hoo!

- Great chefs thrive
on competition, right?

Yes, Chef.

- I'm always super competitive,

even when I'm playing
these silly carnival games.

And come on.

I can't believe anyone
that's spent 100 bucks

trying to play for a stuffed
animal, right, worth $2?

So your prize from HK Carne-val

will be more valuable
than a stuffed animal.

Here's how it's gonna work.

All of you will be cooking

the most amazing steak.

You'll face off head to head

on one of these five
amazing games.

The winner of each game
will gain

a five-minute head start

in the kitchen
cooking their protein.

Now, have a very
important meeting.

Who's doing what?

- I'm good with basketball.
- Whack-a-Mole.

- I could do basketball.
- Yeah?

- I could do Whack-a-Mole.

- Red Team, who's jousting?

Brett.
Versing who on the Blue Team?

Oh!

- Let's see what cut of protein

you'll be cooking with.

- Ooh. Nice.
- New York strip.

- Listen, dude,
I love you to death,

but it's time
to get your ass kicked.

- On your mark, set, go.

Alejandro gets the
five-minute head start.

Vlad and Tara are up next

playing Whack-a-Mole for the

five-minute advantage
cooking...

- Rib cap.
- Ooh.

- Tara, you gonna play first.
Ready? Go.

- Let's go, Tara.
- Focus.

- Good, good, good, good.

- I'm just hitting
everything possible.

Boom, boom, boom,
boom, boom, boom, boom.

That's it...

For that.

31. Well done.

- You got this, Vlad.

- OK, Vlad.
Get ready to whack.

Ouch.

- Oh, God.

- What are you doing, Vlad?

- I've never seen someone
whack with two hands.

- You can't whack it
with both hands, Vlad.

It won't come back up.

- OK, relax.

- Good job, Vlad.
- 28. Back in line.

Well done. Well done.

Tara, you got
a five-minute head start.

Skee-ball.
Red team, Dafne versus...

Sakari.

- Right, let's find out what
you're cooking with first, OK?

- Ooh!
- Hanger. OK.

Let's start off with Dafne.

Off we go.

A 50.

Yeah!

- Just like bowling.
- Come on. Oh, my God.

- You got it, you got it,
you got it.

- Yes.
Very good.

- No!
- Oh. Well done. 200.

- Let's go, Kari.

- 40 straight off the bat.
Good job.

Whoa.

Ooh, gently, gently.
- To the left. To the right.

All the way to the left.
- Yes.

Go on. Get a 50.

Oh! 210, well done.

- So close,
but I beat you, Dafne.

Guess you got to get your
Skee-Ball game up a little bit.

Next up,
it's Abe versus Cheyenne

in the pie-eating contest.

- You will not know
what protein

you're playing for until we get
to the bottom of the pie.

- I love pie.

I don't like to eat it
under pressure

and without my hands.

- Eat!

- Cheyenne, please,
eat for your life.

- Right. Yes.

Abe, congratulations.

Well done.
- Boom.

Ding, ding, ding, ding.

Winner, winner, ribeye dinner.

And for the final battle,

it's Sommer and Alex's turn
to play ball.

- Let's find out
what you're cooking with.

- Ooh, OK.

- Alex is tall, but I played
basketball in high school.

And I know that I can shoot.

- On your mark, get set, go.

Let's go.
- Let's go, Alex!

- Good job.
- Let's go, Alex.

- Keep going.
- Let's go, Alex.

Come on! You got this!

- Let's go, baby!

- He's like 6'10", right?

He should be able
to just dunk it.

- Come on.

Three count.

Good, Alex.

That's it! You did it.

- Sommer, well done.
- Wow, good job!

Well done.

That was so close.

- You know, I used
to play basketball.

I thought I was fairly
decent at basketball.

It turns out Sommer was
better at basketball.

- Right, chefs,
now that you've played

for your delicious proteins,
it's time to cook them.

In a moment, those with
the five-minute advantage,

I want you to run
into the kitchen first.

The rest of you
will stay out here.

Winners, are you ready?

Yes, Chef.

- Your 45 minutes starts...

now.
Off you go.

- Come on, guys. You got this.

- All right, boys.

Let's get this.

OK, where's rib cap? Oh, OK.

I've never cooked a rib cap,
but I love cooking a steak.

I cook it all the time.

My friends,
my family, my clients,

I'm gonna be just fine.

Just focus.

- Sakari, you doing good?

- Feeling good, man.
- What are you doing again?

- I'm gonna do
a jerk marinade slash rub.

I want to create a dish that
represents my Caribbean roots.

This is something that
my grandfather grew up on,

I grew up on.

This speaks home to me.

You got to nail
the temps, guys.

- Three, two, one.

- Thank you, thank you.

That was good out there.
- That was cool.

- Let's go, guys.
Come on.

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

- Welcome back, Brett.

- Hey, I'm happy
to be back, Chef.

- Yeah, happy to have you, bud.

- I do think that Chef chose me
to kind of go over there

and establish myself
as a leader

to take charge and do what
I can to--to help the team.

Without pissing off
all the ladies,

because they're all very
strong, independent women.

Everyone feel confident?

- Yeah, for sure.

- A little surf and turf.

- Yeah, I'm gonna go
for an Oscar style steak.

Keep it simple
but also add that lemon.

- Yeah, just be creative
with it.

- And a Hollandaise.
- Don't go old school.

- Yes, Chef.

I worked as a sous chef

at a steakhouse.

I've cooked thousands of
different cuts of steak

a thousand different ways.

I'm super confident.

We definitely have this
in the bag.

We're going all-out
steakhouse vibes.

- OK, what do I need?
What do I need?

There's so many produce
on the board.

It's kind of overwhelming
to figure out what

I want to put my steak with.

- Are you good, Daf?

- I'm not sure if I like
the dish I'm doing.

- OK.

- I'm just trying to figure out
if it's basic.

- Just under ten minutes, yes?
- Yes, Chef.

- I'm just gonna keep it
simple, make a chimichurri,

make patatas bravas.

I'm hoping that this will be
enough to beat Sakari.

- You're good?
- Yeah.

I'm keeping it simple.

- If it tastes good,
it's gonna be good.

- You doing good?
- Yeah.

I'm gonna do
a Mexican spice filet

and then an elote style
creamed corn.

We're at the top ten
at this point.

I need to get a little
outside of my wheelhouse.

So I wanted to kind of
go a Mexican direction.

- What do you get going?

- A chorizo chipotle
beurre blanc.

For a sauce, I'm thinking
I need something

to really bring out those
Mexican flavors.

- Four minutes. Here we go.

- How's everybody looking?
- I'm all right.

- Good.
- Good.

- Dafne?
- Yes.

- Taste, will you?
- Yeah.

Salt.
- More salt?

- Just salt. Yeah.
- Just salt? OK.

- Let's go, guys.

- Plating.

- 90 seconds to go.

- Come on, guys, let's go.
Let's go.

- Y'all, let's go. Let's go.

- I'm gonna do a little bit
more of the corn on top.

- Uh, I think that should--

- What?
- Put something green.

- Seven, six--

- Come on, Tara.
- Looks good, dude.

It looks good.
- Come on.

- Three, two, one.

And serve.

Well done.

Oh,, forgot my sauce.

- That looks good, though.
It looks good, though.

- Yeah.

Coming up,

it's steak night
in Hell's Kitchen.

- That's blue.

That's not even rare yet.

Come here.
- Damn it, dude.

- It's ice cold
and raw salmon.

Just touch that in the middle.

Get in the store room,
all of you.

Now. Get in there.

- We don't need food.
We got whiskey.

- Careful.
- Ow.

- The battle
of the hanger steak,

Dafne and Sakari.

- All right, Dafne.

- It's down to the final ten.

At this point,
you have to stand out,

and I'm a little bit
nervous right now

because my dish is gonna be
a little bit basic today.

- Dafne, describe it, please.

- I went with the Argentinean
Spanish style hanger steak

with patatas bravas.

And then on top of that
is a chimichurri sauce.

- The steak is beautiful.

I love the patatas bravas.

And I love that style.

But it just needs something
a touch more substantial.

Right, Sakari, you had
five minutes head start.

Describe the dish.

- So today, I did a Caribbean
inspired hanger steak.

We have a jerk street corn,
pineapple salsa,

and then a Guinness au jus.

- It looks like you had five
minutes less

when you look
at the presentation

alongside Dafne's.

But the sauce is delicious.

Yeah, tough.

Two really authentic dishes.

Point goes to...

Dafne. Good job. One point.
- Thank you, Chef.

Take that, Sakari.

- Next up, rib cap.

Let's go.
- Chef.

- Tara and Vlad.

- OK, Tara.

Let's start off with you,
please.

- So today we
have the rib cap

and some Worcestershire,
some cumin,

some salt and pepper.

Then I made
a grilled corn salsa,

and I made that with
tomatillo sauce mixed into it.

- That's beautiful.

It's fresh,
and it's really good.

But when you slice meat

on that level of openness,

what does it need on top?

- Salt. I put a dash of salt.
I should have put more.

- Just needs that extra
little bit kick there, yes?

- Yes, Chef.

- Vlad,
describe the dish, please.

- Going back
to my Chicago roots

and presenting a beautiful lump
crab hollandaise ribeye cap.

- Purée needs more seasoning.

But the steak
is cooked beautifully.

Great sear on there.

Absolute perfect cook
on that steak.

- Let's go, Vlad.

- Congratulations, Vlad.

One point.
- Thank you so much, Chef.

Good job, Vlad.

- Way to go, Vlad.

- Next, the battle
of the ribeye.

Cheyenne is hoping
her bourbon-flavored ribeye

will get the Red Team
back in the lead.

- The actual sauce, delicious.
- Yeah.

- Got a little pecan flavor
in there, which is good.

Next up is Abe's...

- Barbecue rubbed ribeye.

- The barbecue sauce
is delicious.

- Thank you.

- But the hero is the ribeye,
and that's overcooked.

- Yes, Chef.

- Point goes to Cheyenne.

Congratulations.

- Overcooked, dry as hell.

Might as well just
throw it in the microwave.

Next,
it's Alejandro versus Brett

in the battle of the...
- New York strip.

And while Brett's
fajita-inspired strip has a...

- Great sear on there.
- Thank you very much, Chef.

- Rice needs a touch
more cooking.

- Yes, Chef.
- A bit grainy.

- Yes, Chef.

Alejandro's
curry spice strip steak is..

- Great.

- It's something I've done
multiple times,

and I'm trying to perfect it.

- Well, let's confirm
one thing.

It's perfected now.
- Thank you, Chef.

- One of the best New York
strips I've ever tasted.

You can cook, buddy.

- Young man, that is great.

The point goes to Alejandro.

Congratulations, Alejandro.
Well done.

- Thank you, Chef.

Good job, Alejandro.

- I am super proud of myself.

Having the best dish
of the day,

it literally feels like
I'm in a dream.

And I'm in awe. Uh...

With the score tied,
the pressure now shifts

to Alex and Sommer,
whose filet mignons

will decide
who wins the challenge.

- Let's start off with Sommer.

You had
the five-minute advantage.

- Yes, Chef.
- Describe the dish, please.

- I put, like,
a spice rub on my filet.

And then I made
smashed fingerlings

and creamed spinach.
- Mm-hmm. And the sauce?

- It's a red wine demi, Chef.
- Red wine demi, good.

I think you could
have tightened up

the spinach a little bit more.
- OK.

- Be careful when you're
using too much cheese.

- OK.
- I love the demi.

- Thank you, Chef.
- Very good job.

Alex, describe
the dish, please.

- I went a little bit
Mexican today.

The steak is seasoned
with a bit of a Mexican rub.

Elote style creamed corn
with some goat cheese

and then grilled broccolini.

- That's really good.
I love the corn.

But looks unfinished visually.

- I made a chorizo chipotle
beurre blanc.

And I left it on the pass.

- It's a shame you forgot it.

Tough one.

Point goes to...

Sommer. Congratulations.
- Thank you, Chef.

- Let's go, Sommer!
- Whoo!

- It's all good, bro.
It's all good.

- Red Team, congratulations.

Thank you, Chef.

- I'm closing the doors
in Hell's Kitchen tonight.

There's no dinner service.

- Yes.

- Because I want
to send you overnight

to the presidential suite at
the magnificent Paradise Point

right in the heart
of San Diego.

- And I've got a very special
surprise for you.

You're going
on the most amazing

high-powered jet skis.

- I've never been to San Diego,

and I've never been
in the ocean.

I feel so lucky,

and I'm happy to be
on the Red Team for sure.

- Blue Team,
I don't want you sulking

around the dorms all night.

I want you cleaning them.

- Oh.
That's gonna be gross.

- Think of the showers.

All the brushing the teeth.

Think of everything's gone
in those bathrooms.

We need them clean.

- And there's more.

- Ugh.

- Ahead of the
prestigious steak night

tomorrow night here
at Hell's Kitchen,

we have a big helping
of vegetables that need

to be prepped
for our amazing sides.

. Thumbelina carrots--

- My God.

- Tokyo turnips,
all need peeling.

Damn, Alex.

- I'm already
writing my book called

"Sauce Matters"
right now, Chef.

- Red Team, off you go.

San Diego waits.

Blue team,
head back to the dorm.

- Yes, Chef.

It's super frustrating.

- Sorry, Vlad.

- Well, we keep talking
about checking ourselves,

but we didn't do that today.

You know, I did get
the point for the team.

I mean, do I deserve to be
doing this punishment?

Definitely not.

- We got to clean
every inch of this place.

- If cleaning this dorm
was not bad enough,

wearing this apron
is demoralizing.

I feel like I'm in prison.

- The dorms look like
a bunch of college kids

just had a frat party,

and it smells like teen spirit.

- This is one
we wanted to win, bro.

- Yup. Freaking sauce.

- Hell, yeah!

- Jet skis!

- I have been dreaming
about going to San Diego

for so long.

And I cannot wait
to get back on a jet ski.

I am so pumped.

- You want to race?

- I got you.

Sommer driving this jet ski
is literally terrifying.

Sommer, please, like,
you have to slow down.

- How's it going
over there, Alejandro?

- It's going.
- How many you got done?

Four?
- Nine.

- I'm doing fine over here too.

- How many garlic cloves
you got done?

- 72, Chef.
- 72 heard.

Only 846 more to go.

I'll start slicing garlic if
you wanna start doing turnips.

- Yeah.
- Yeah, don't touch my carrot.

- It's 4:00.

- You got one hour.

- I could finish this
in an hour.

- No, you could not.
- Wanna bet?

- How much you want to bet?

- I bet you he has
no idea how fast I can go.

- You gonna get
all two cases done by yourself?

- Yup.

Done.

Let's go, Chef.

- Vegetable delivery.

Need a little bit more.

This looks so good.

- Wow.
- Oh, my gosh.

- This is a lot of food.

- So cheers to us, Red Team.

Good job, girls and Brett.

- Down up and sip.

- Yes, ma'am.

Tomorrow's steak night.
What exactly does that mean?

- Probably gonna be
multiple choices for a beef.

- Two people
in meat station and--

- There's gonna be heavy steak.

- We have no idea...
- Porterhouse and, like, lamb.

- What steak night consists of.

- I think it's gonna be
steak only.

So I'm not worried about meat.
I mean--

- Well, you haven't
worked meat yet.

- But I feel confident
with steak.

- I have zero confidence
in Tara at this point.

She just continues
to shut down,

so it's hard to believe
in her.

- I'm excited for steak night.

Like, I'm excited
to cook some meat.

- You three have already
proved yourselves to me

from when we worked together
in the beginning.

Me coming
to the Red Team again,

this is a really great
opportunity for me

to get to know Tara
a little bit better.

Tara and I have
not really gotten

to know each other at all.

My first service was...

- We're a great team together.

- A meat shift with Dafne,
and that was--

you know, we crushed that.

- Like, I want
to cook some meat.

- I'm nervous now.

- Did you guys sleep well?
- Yes, Chef.

- Yes, Chef.
- Light sleep, yeah?

- I had a dream that a 14-foot
turnip was trying to eat me.

- Oh, man.

That garlic hurts.
Tedious as.

Just doesn't hurt your hand,
it hurts your soul.

- It smells like someone's
doing bitch work.

Red Team,
Red Team, Red Team!

- What up, boys?

- Welcome back.

- You go on jet skis?
- Oh, yeah.

45 miles an hour, bro.

- Listen, everybody--everybody,
in the next challenge,

just make sure I put my
sauce on the plate.

- Everyone feel good?
- Yep.

- Yep.
- All right.

The Red Team
has joined the Blue Team

in the kitchen to prep
for this evening's

steak night dinner service.

- Ribeye, tomahawk, pork chop.

- Matthew,
open Hell's Kitchen, please.

Let's go.
- Yes, Chef.

It's steak night
in Hell's Kitchen.

- See, there you go.

That's what we're
talking about here.

These reservations
have been booked for months

by a dining room
full of meat lovers.

- I'll take the meatballs.

- That may have to be dessert.
- Whiskey for dessert.

- In my dreams.

And for breakfast.

As the dining room fills up...

- I'll do the bone-in ribeye.

Orders are quickly
flying into the kitchen.

- 32-ounce tomahawk for two.
I'm gonna need that for myself.

- Blue team, here we go.

Four covers, tables 26,
two crab cakes, two meatballs.

Yes, Chef.

- Four minutes on crab.

- Four minutes on the crab?
- Four minutes.

- And the two meatballs, yes?

- I got two meatballs.

This is like music
to my ears, guys.

- Keep it up, boys.
- Let's go, boys!

- Tonight for steak night,
it's not just one new item.

It's a whole new menu.

- How long are you
in the crab cake?

- About 60 seconds.

- I feel confident,
but I'm also extremely nervous.

I definitely don't want
to have anything come back.

- If you bring it to me
and that crab cake's not hot,

then we're screwed.
- Gotcha.

- Red Team, here we go.

Four covers, table five,
two shrimp,

one crab, one carbonara.
- Yes, Chef.

- Let's go.
- How long on apps?

- Three minutes, one crab cake,
one carbonara, two scampi.

- Heard. Three minutes.
- I'm firing scampi.

I have a lot to prove
tonight because

this is my first service
on the Red Team,

and I definitely want
to get off on the right foot,

kick some ass, and show
these girls that

I'm a valuable member
of the team.

- Salt on there?
- Uh, yes, Chef.

- No, touch more.
- Yes, Chef.

- Come on, prep,
you should be cooking shrimp

with your eyes closed.

- I've never worked
with Brett, but shrimp scampi?

Easy.

Not a good
first impression at all.

While Brett tries to
find his flow on the Red Team,

over in the Blue Kitchen...
- These meatballs are ready.

Alex and Abe
are trying to work together

on the appetizer station.

- No, a little bit longer.
- A little bit--

so we want to brown them
a little bit?

- Little bit.
- Heard that.

- I'm working
with Alex tonight.

We've had
our little arguments.

- We bounce back.
We made it happen.

They send out some bad,
you send out some bad.

- This is why
you're not a good leader.

I am a good leader.

Then calm the down.

- We talked it over,

and we've been
great ever since,

so hopefully,
we get along well.

- What are we dressing
the meatballs with on top?

Any scallions?
- That's it.

That's it. No, that's it.

- How long, Blue Team?

- Walking meatballs now.
- Walking meatballs.

- Coming through. Hot.

Meatballs in the window, Chef.

- All right,
crab cakes walking.

- Crab cakes walking.

- It's OK?
- No, not hot enough.

I want the crab cake hot,
guys, OK?

- Yes, Chef.

- Don't look at me,
put another one in.

- Yes, Chef. Six minutes.

While Alex stalls
the Blue Team

on their first appetizers,
over in the Red Kitchen...

- How long?
- 30 seconds, Chef.

- OK, good. Let's go.

Brett is hoping to keep up

with the ladies in red.

- All right, I'm about
to start walking, OK?

- Yeah. Yeah.
I'm up in 15.

- Here you go, carbonara.

- OK, shrimp scampi, let's go.
Walking scampi.

- Crab cake, hot.

- Beautifully cooked.

With Brett
proving his worth

to his new teammates...
- Service, please.

The Red Team is making

a great impression on diners.

- Oh, my God, bro.
This is melting.

The sauce is amazing.

This is so good.

Meanwhile,
in the Blue Kitchen...

- Come on, Blue Team.
- 30 seconds, Chef. Basting.

Alex is hoping
his second attempt

at crab cakes is up
to Chef Ramsay's standards.

- That's much better,
the crab cake.

- Thank you, Chef.

With both teams

pushing out appetizers
in a timely manner...

- Mine's really good.

Chef Ramsay is
checking with the Red Team

on the first entrees
of the night.

- Two salmon, two ribeye,
five, where are we?

- Two and a half minutes,
Brett, yeah?

- Careful.
- Ow! [bleep!

It's 25 minutes
into steak night.

- Two salmon, two ribeye,
five, where are we?

- Two minutes--three minutes,
two and a half minutes--

And Tara on the
critical meat station...

- Two and a half minutes,
Brett, yeah?

- Careful.
- Ow!!

Oh, hell.

Is trying to keep
her cool in the Red Kitchen.

- It's OK. It's OK.

Everybody's eyes
are on me tonight.

I have to pull it together.

One minute, one minute,
One minute, one minute.

This is my night
to shine on meat.

I need to bounce back
and just calm it down.

- 60 seconds.
- 60 seconds.

Walking in 60 seconds.

I still need--
I still need my.

- Time?
- Give me a sec.

You ready for salmon or no?

- We're waiting on garnish.
Just be ready.

- Cheyenne, take away
my spinach from there, please.

- Yeah.
- Thank you.

- How long, Tara?

- They're 60 seconds out
for the garnish.

- So you're ready?
- I'm ready to go.

The reason why the Red Team
is not communicating tonight

is because Tara is very
inconsistent in her voice.

We just are not in sync.

- Young lady, send your ribeye.

- Yes, Chef.

- Beautifully cooked.

Where's the salmon?

- In my hand, Chef.

Walking salmon.

- Come on, Dafne, please.

- Don't they all three
go on the board?

- Yes, Chef.
Lobster goes on that.

Give him the corn separately.

- Corn, Chef.

- Right behind you guys.

- Go. Come on.

Service, please.

After a tiny setback
from Dafne on garnish,

the Red Team's entrees are now
reaching the hungry diners.

- Oh.

Oh, man.

That's really good.

- OK, Blue Team. Here we go.

Four covers, table of three,
two salmon, two ribeye.

- Yes, Chef.
- Let's go.

- Two salmons on.

I am on fish tonight,

and I'm feeling very,
very nervous

for tonight's service.

You got steaks working, sir?
- Yeah, steaks are working.

- Heard that.
- Two ribeyes.

- Every chef
in this competition

right now is really good.

Any little mistake can get you
on the chopping block.

- Vlad, you ready
with two ribeyes?

- Yes. Ribeyes.
Walking ribeye.

- Walking salmon.

Oh,, no.
It's not good enough.

It's just not good enough.

Come here. All of you.

Come here.
- Damn it, dude.

- It's ice cold and raw salmon.

Just touch that in the middle.

That's not pink. That's raw.

- Raw as, Chef.
- OK?

Touch that ribeye.

Touch the ribeye.
Tell me what you think.

- Undercooked.
- Yeah.

They're both under.
Come on. Please!

- Yes, Chef.

- Alejandro, refire salmon.

- Come on.

That's 90 seconds
in that cast iron pan.

- Yes, Chef. Yes, Chef.
- Come on.

Alejandro?
- Yes, Chef.

- Wake up, young man, yeah?
- Yes, Chef.

While Alejandro
and Vlad attempt

to keep the team
from sinking...

- Four covers, table 31.

Listen up--two salmon,
two filet, one chicken.

Yes, Chef.

The Red Team is focused

on keeping Tara on track.

- Tara? Tara?

- Tara, that's you.

- What is it?

- Two salmon,
one chicken filet.

- I need, like,
four minutes, guys.

- Four minutes. OK.

- There's so much going on.

I have steaks
flying by my head.

I have chicken inside my head.

But I know I can do this.

- Two salmon, two filet,
one chicken.

How long?

How long?

- Tara, you got to talk.

Tara, how long?

- There's just no countdown.
It's just--

- 90 seconds. 90 seconds.
- 90 seconds. 90 seconds.

90 seconds.

- Look, I can just stand here
and count

every 30 seconds, it's fine.

I haven't spent
much time with Tara,

but if there's
one thing I know,

it's that if she can't get
the communication down...

We're totally.

- Are you gonna walk salmon?
- Yeah.

- Walking salmon, guys.
Walking salmon.

- Walking salmon.
- Walking.

Hot pan, Chef.

- Someone run the meat?
- I got it, Chef.

I can run this chicken.

- The chicken's going.

Here, these can go too.
- Coming out hot.

- Oh, boy.

How's that salmon?

All right, come here,
come here, come here.

It's still cold.
- Yes, Chef.

- It needs longer,
skin side down.

Tara, come here.

- Oh, my God.
- That's blue.

- Chef.
- That's not even rare yet.

Get it in the oven.

- Yes, Chef.
- Come on!

- All right,
so it's what, a minute?

Two minutes on a refire?
- Two minutes.

- Literally my biggest fear
is coming true.

Tara is tanking
the meat station.

While Brett and Tara
try to get their proteins

up to temp
in the Red Kitchen...

- Three minutes
to the filets, refire.

- All right. Three minutes.

Over in the Blue Kitchen,

Vlad and Alejandro are
hoping for some redemption.

- One minute out on those
two refired salmons.

- Heard.

- Walking steak.

- Good. Nicely cooked.

- Thank you, Chef.
- Go, Jay.

Go, go, go, go. Alejandro?

- Yes, Chef.

- I sent the ribeye.
- Yes, Chef.

- Don't put your head down.
Bounce back.

- Yes, Chef!

Walking two salmon refire.

Hot, hot, hot, hot, hot.

- Let's go.

As Alejandro's
refired salmon

finally completes the table...

- Wow. That looks so good.
Thank you.

Over in the Red Kitchen...

- All right, 60 seconds
on refire, yes?

- How long?
- 60 seconds, Chef.

Tara is doing
her best to get in sync

with the rest of her team.

- Come on, Tara. Keep talking.

- I want the salmon.
- Two salmon in the oven, Chef.

Walking them right now.

- I want the filet.

- OK. I can go, I can go.

- OK. Go, go, go.
- Start going.

- Salmon.

- Guys, she's walking filet.

- Go.
- Thank you.

The Red Team
has finally figured out

how to get on the same page.

- That's so good.

Over in the Blue Kitchen...

- On order,
four covers, table two--

two salmon, two filet.

- Yes, Chef!
- Two salmon, two filet!

- How long you need, sir?
Two filets?

- Four out for two filets,
two salmon, guys.

- Got you.

Vlad is hopeful
he can show off

his steakhouse skills
on the meat station.

- Do you need any steaks, A?

- I mean, I'm just cooking
the steaks at this point, so--

I'm comfortable
with the steaks.

You know, I come from a
Chicago steakhouse background.

I'm one minute out.

One minute
on two filet, two salmon.

- Little cake tester.

To make sure that all
the steaks come out perfectly,

I'm gonna give them a little
cake test at the end,

make sure that
they're warm throughout

and they're ready to go.

Checking steaks
right now, guys.

- Two salmon,
two filet, how long?

- Walking right now.

- Walking salmon.
Hot, hot, hot, hot.

- Hey, Blue Team.
Get in the store room.

All of you. Now.

Now!

Enough's enough.

Get in there.

It's over an hour
into dinner service.

- Hey, Blue Team.
Get in the store room.

All of you. Now.

Enough's enough.

Get in there.

Now my salmon's coming out
overcooked.

Now it's firm.

There's--there's not
any pinkness in there now.

My filets.

Just touch that. Touch that.

What has happened to us?

Just tell me.

This is a joke.
It's a salmon. It's a filet.

Get a grip or get out.

Yes, Chef.

'Cause this is
embarrassing.

- Look, composure, grace.

OK, we know how
to cook.

- Let's go, guys.
- Let's just cook.

Cook and talk. Come on.

Let's go.
- Bounce back. Bounce back.

- I'm embarrassed
in front of the team.

I'm embarrassed
in front of Chef Ramsay.

I feel like Jack
on the "Titanic."

I'm deep in freezing waters,
and I'm.

Alex, I need you
to test this real quick.

Yeah, I mean, feel them, dude.
They're just--

- That one's getting there.

- You think
we can sell these two?

- I would just
start butter, flip,

butter, flip, butter, flip.

- Vlad, you know
how to cook steak.

You work at a damn
steakhouse, man.

- Walking two salmon refire.

Hot, hot, hot, hot, hot.

- Love it.
Love it, love it, love it.

- Walking two filets
right now.

Hot pan, Chef.

- Nicely cooked, the beef.
- Thank you, Chef.

While the Blue Team
has finally

delivered proteins up
to Chef Ramsay's standards...

- Go, John.
- Yeah.

Both teams are
full speed ahead

on their last tickets.

- Sauce is going in the window.

- Where's the salmon?
- Walking.

Hot pan.

- Go. Go, John, please.

Honestly, I was not expecting
that service tonight.

The biggest problem tonight,
your inability

to get in sync with each other.

The losing team tonight...

Is the Blue Team.

And the Red Team.

Each team needs to go back
to the dorm,

come up with two individuals
that you consider

the weakest on your team.

Now, get out of here.

- Two people have to go up
for elimination.

And I definitely know that
I have to be one of those

because I sunk
the ship tonight.

We were a disorganized
mess.

- Definitely not
a good service.

- No.
- No.

- Not even close.

- I think we know
who's going up, right?

- Alejandro and Vlad.

- Alejandro and Vlad.

- Alejandro and Vlad.

- I'm not ready
to give up.

I'm not ready to go home.

I want to prove to my family
that all this was worth it.

So I am absolutely not
going down without a fight.

I'm gonna do my hardest
to come out of this on top

and to see another day
in Hell's Kitchen.

- Working fish, I got
my ass kicked over there.

- Everybody did.
- Yeah.

- I mean, honestly,
the garnish station,

that was my first time
on there.

I'm sorry I couldn't get
the first ten minutes,

you know, flowing.

But when you're thrown
at something new,

it's like,
you're gonna make mistakes.

- Just to fight
for myself, you know,

I definitely was trying
to do more than just

what was on my station.

But yeah, I fully take
accountability for the refire

that I had to do.

I just don't know
if those threw that much

of a wrench in service.
- Yeah.

I'm gonna vote
for you, one, for sure.

Then I'm gonna have
to vote for Dafne.

Just because the communication,
it was off.

The beginning, yeah,
I it up,

but I didn't up
the flow of the team.

- It's Dafne, Tara.

- I'm gonna vote
for Brett and Tara.

- From my perspective,
watching you,

the lack of communication,
and the lack of being able

to tell people the help
that you needed

was tough to deal with.

- That's, like,
multiple services, though.

- Every other service I don't
feel like I shut down.

- I honestly haven't noticed
you in every other service

because I don't hear you.

- Chef's yelling "Tara."
I'm yelling, "Tara."

I was literally
screaming your name.

Like, you don't--you
just don't even talk.

From my point of view,
that was the wrench.

He is mad about communication
more than--

- If you guys think
I'm like the weakest

because I shut down,
then that's fine.

But like, I also
cooked everything

but those two filets perfectly.

And I had never
any station before that.

- Yeah, but Chef is harping
on communication.

And I think that the weakness
link as far as communication--

- All right, so if you think
I'm the weakest

because I did not
communicate today.

- But you also--you were so--
- I mean, Cheyenne's saying

it's the numerous services
you haven't communicated.

- You were confused, like--
- That's what Cheyenne said.

- I wasn't confused, Cheyenne.

All right, so you think
I'm the weakest in the team.

- Yes.

- They've been gunning
for me for a long time.

But I honestly don't believe

I deserve to go up
for elimination

'cause I'm not
the weakest chef.

Well, I'm just glad
I finally know

how you feel
'cause I've been waiting

for you to tell me this,
Cheyenne.

You've been gunning for me

since day one in this team.

- Because you're weak.

I'm not a weak
chef, Cheyenne.

- Steak night was supposed
to be a bit of a lift.

That was an embarrassment.

Abe, Blue Team's
first nominee and why.

- Our first nominee
is Vlad, Chef.

The meat station
went down in flames tonight.

- Blue team's
second nominee and why.

- Our second nominee
is Alejandro

with the fish station.

At this point
in the competition,

those kind of mistakes
is just, you know,

they're unacceptable.

- I agree with that.

Tara, Red Team's
first nominee and why.

- First nominee...

Is Brett, Chef.

Undercooked protein.

- And Red Team's
second nominee and why?

- Their second nominee
is me, Chef.

- You?
- Yes.

- And why?

- When she started to get
flustered, she shut down.

And she didn't really
ask for help.

- Vlad, Alejandro, Tara, Brett,
step forward, please.

Alejandro, why should you
stay in Hell's Kitchen?

- I've had really
strong services.

I know tonight was a mess-up.

Will not happen again.
That's not me.

I deserve to be here,
and I will prove it to you.

- Vlad, why do you deserve
to stay in Hell's Kitchen?

- I've adapted. I've learned.

I'm one of the
strongest competitors

in this competition, Chef.

I just let the meat station
get the best of me tonight

and that was a fluke.

And that will
never happen again.

- Brett, all over the place.

What in the happened?

- It took me cooking each
protein once to figure it out.

- Salmon you've been
cooking for weeks.

Come on.

Tara, you started off
service strong,

one bump,
and the wheels fell off.

- I didn't ask for help.
I tried doing it all by myself.

And that was where
I went wrong tonight.

- And why don't you
lean on your teammates?

- I don't know if they
have my back, honestly, Chef.

They say I don't communicate
with them, Chef.

I think I do communicate,
and they're saying

they don't communicate with me.

- Hands up from the
Red Team who thinks

Tara communicates with them.

Wow.

No hands.

Your team have given up on you.

- Well, that's really sad,
Chef, because I don't

want them to give up on me.

I will bounce back
and I will show you

that I can lead this team.

- My decision is...

Tara.

Young lady, your team
may have given up on you...

I haven't.

Back in line.
- Thank you, Chef.

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

Vlad.

Young man, your time is done.

And here's why.

You need to know
the difference between a

meat thermometer
and a cake tester.

Give me your jacket.

Thank you.

- Thank you, Chef.

- Good night.
- Thank you, Chef.

You know, I'm walking out
of this competition

with my head held high.

I brought my style, you know.

I stayed true to myself.

The cake tester, you know,
definitely was my fault.

I've done it before,
and it's worked out.

And today, you know,
it bit me in the ass.

- Alejandro, Brett,
back in line.

The next time I see
one of you drop your head

and stop communicating,
I will not hesitate

to ask you to get out.

Get out of here.

- I know that the team
is stronger with me

than without me.

I'm gonna bust
my ass and work.

Y'all ain't getting
rid of me that easy.

- I absolutely feel like
tonight made me stronger.

I'm literally gonna be
the best version of myself,

and that starts right now.

- You want
to hear my voice?

You're gonna get my voice.

And you're also gonna get
the wrath of me.

No more Mr. Nice Guy.
Here comes Tara.

- It's called cake tester
for a reason.

It tests cakes, not steaks.

Vlad, that was bad.

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

- Alejandro,
I'm talking to you.

Risotto.
- I miss my wife.

I especially miss my son.

Will Alejandro's
thoughts of home...

- Alejandro, you and I.
Now, young man.

- Yes, Chef.

Or Cheyenne's
kitchen catastrophe...

- Careful, careful.

You OK?
- No..

Take either chef
out of the competition?

Plus a shocking
turn of events.

Oh, my God.

- All that...
- I'm gonna crush you.

And whatever it is
Abe's going through

on the next "Hell's Kitchen."