Original subtitles

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."