Original subtitles

Previously on "Hell's Kitchen"...

- To have every single person say, "I do not believe in her,"

that sucks. - I never said it.

- We said you don't communicate.

Tara continued

to be the problem child for her team.

- She's the oldest one on the team,

but she's acting the most immature about this.

In the next morning's

elevated taco challenge...

- Oh! - Danny Trejo?

- Mucho caliente.

More than a few chefs

lost their head.

- Aah!

- My tortilla's burning!

- No bueno. No bueno.

- We got to go. We got to go.

- Right here. Right here. - One, Abe.

And while Sommer and Sakari

had tacos Danny Trejo loved...

- But this was really good.

- That spice is absolutely spot-on.

The challenge came down to Abe versus Dafne.

- We have a tie.

Red or Blue? - I got to say Red.

And Dafne's reigned supreme.

At dinner service...

- Brett, how long do you need?

- Tara, do not scream at everyone.

Try to talk.

A struggling Tara

faced the music in the red kitchen.

- We all dance like ballerinas,

and she is just a rock metalhead.

And unfortunately, Cheyenne got burned.

- Careful, careful, careful! - Oh,!

- You OK? - No.

While over in the blue kitchen...

- Alejandro, I'm talking to you!

Alejandro and Abe...

- I didn't hear that salmon call, dude.

Had their issues.

And he's got the easiest pickup.

But when Chef Ramsay challenged the teams

to race to the finish...

- First to finish is gonna win this challenge.

Let's go! - Yes, Chef!

Sakari's steak stumbles

lost it for the Blue Team.

- Steak's blue.

You lost. That's it!

- They nominated... - Sakari, Chef.

- And... - Abe.

But Chef Ramsay surprised everyone

and sent... - Brett.

- Wait, what? - Give me your jacket.

You had a rough night tonight,

and the four women bailed you out.

You're going to the Blue Team.

- And then sent... - Abe.

Home, ending his chance at becoming head chef

at Hell's Kitchen Caesars Atlantic City.

And now, the continuation of Hell's Kitchen.

- Get out of here. - Yes, Chef.

I feel like a bum right now.

Back to the Blue Team like

I'm a ping pong ball.

My God, dude.

Just bouncing between two kitchens.

It's draining.

Nobody wants me.

- That's not true.

- This is the lowest I've been in a long time.

- Why are you low?

- Dude, did you not hear what he said to me?

- Oh, yeah. The girls were backing you up.

You were hiding behind them.

It hurts.

- Brett is shocked. He's scared.

Am I glad to have him back?

If he steps up his game.

- I am hearing the criticism

and taking it for what it is, Alex.

If it sounds like I'm whining or whatever--

- Yes, you are.

But I'm trying, you know?

It's like, damn.

Italian!

- Hurry up, guys. Let's go.

Sit down. Take a seat.

- Some Italian food?

- Good morning. - Morning, Chef.

- As you can see,

we've transformed Hell's Kitchen

into a beautiful Tuscan café.

Guys, don't stand there and stare.

Dig in! Come on!

- I feel like we're being treated too good right now.

- This pizza comes from our own Italian classic.

In fact, here he is.

Buongiorno.

- Hey!

- Hi, Chef. - You good?

- Yeah, very good. - You look like a porn star.

Marino's family has been in the pizza business now

for over 100 years. - Wow.

- And what you're actually eating

is his great grandmother's recipe.

- From my nonna.

- Delicious, Chef.

- Cheyenne, did you taste the pizza?

- I love pizza.

I don't want to hurt Marino's nonna's feelings,

but this food is, like, kind of gross.

- Alejandro, do you like it?

- It's super minimalistic, so...

This pizza tastes a little off.

I don't know if I like this or not.

- Brett, lasagna. - Yes, Chef.

- Ricotta, you can identify?

- I'm so scared right now. I don't know

what's gonna happen. - Oh, my goodness me.

You guys need to relax.

- No, Chef. No relaxing, Chef.

- It's delicious.

I'm super suspicious right now.

Any time something good happens in Hell's Kitchen,

the curtain's gonna get pulled,

and you're gonna be thrown into hellfire

at any moment.

- You think Nonna made this?

No, no! This is frozen!

Come on, really?

- I was trying to be nice, Chef.

- You think we made the lasagna?

Really?

- No.

- I need your palate to be honest...

- Chef, I didn't want to be rude.

- I knew it was frozen.

We all knew it was frozen food.

I've had this pizza in my home with ranch and hot sauce.

- Because today, it's time

for the 21st Annual Blind Taste Test.

- Yes! Blind taste test!

I literally have been practicing with my family,

and I am pumped.

- It's the one challenge that comes back year after year,

and that's because it's the ultimate test

of your individual palates.

Now, whilst each one of you is tasting,

one of your teammates

will be sitting in the pasta bowls over there...

- Oh, my gosh!

Like a couple of meatballs.

- Your sous chefs will be hovering above you,

sauce pots in hand,

ready to turn you into a saucy spaghetti.

- My God.

- No! - Chef, no.

- Now, the team that correctly identifies

the most ingredients wins the challenge.

Right, let's start off with Sakari and Dafne.

You're tasting first.

Alejandro, Cheyenne, to the pasta bowls.

Let's go. - Whoo!

In today's blind taste test,

each of the chefs will taste four items

without being able to see or hear anything.

- There's a great white shark in your bath!

OK, good.

If they get two or more items incorrect,

a classic Italian sauce or cheese

will be dumped on their teammates.

- Come on, Daf.

- So number one, good, old delicious cauliflower.

Oof! Sakari.

He really opened wide there.

Peas?

- Peas. - Peas?

Wrong.

- I do think Dafne would have the best palate on the team,

so I'm not too worried sitting in the big pasta bowl.

I'm gonna get out of here alive.

Potato.

- Wrong.

chicken.

Let's go back to basics.

- That is so dry. Ugh.

Come on!

Turkey.

Wrong.

It's definitely not turkey. - No, it's not.

- OK, off we go. - Close your eyes.

- Some alfredo.

- Oh, hell no.

- Thank you, Chef.

Alfredo is stuck to my eyebrows.

This is not good.

Ugh!

- Turkey. - Turkey.

Wrong.

- Alejandro, what are you laughing about?

- Oh, I'm just nervous, Chef.

He's a meat-a-ball!

- Number three, sweet potato.

This is an easy one! Come on.

Squash.

- Squash? - No.

OK, here comes that chunky marinara.

Jeez.

Oh!

- Dafne, no! Don't do that!

- Sweet potato? - Yes!

- Thank you. - Yes.

Whoo!

- Now, really basic. Mushroom.

This is an easy one.

- Oh, God.

Mushroom? - Yes!

Correct. - Yes!

- Sakari, think.

- Corn? - Corn?

Oh,.

- Wrong. - Oh, my God.

Parmesan!

- Oh! - Oh, my God!

- You look so good.

- Headsets off, blindfolds off.

- Oh, my God! I'm so sorry!

- It's OK!

- Just serve me tonight, Chef.

Mmm, tasty.

And he smells like a meatball!

- Oh, my gosh.

Man. I'm sorry, Ale.

With the Red Team off

to an early lead...

- Right. 2-0 to the Red Team.

Tara and Alex step up to taste

as Sakari and Dafne take their seats

in the pasta bowls.

- Let's start off with something simple, shall we?

This is a delicious New York strip.

Let's get out of the gate strong.

- Turkey? - Turkey?

Oh, God.

One flies and one does not. - Wrong.

Please get your right.

- Pistachio.

Choo-choo!

- Potato purée? - No!

Oh, God! - Oh, Dafne.

- I'm milling it around,

and it's creamy, but it's gritty.

That tastes like...

Polenta?

- Oh, my God. Wrong.

Moron.

- Sakari, say goodbye to that man bun.

- Oh, my God! - No!

- Oh, that is freaking cold. - Aah!

- I'm gonna keep this simple.

Asparagus.

Easy. - Please, Tara!

- Asparagus? - Yes!

- Yes! - Well done.

- We are not losing today.

Peas.

Asparagus.

- Damn it!

That's embarrassing.

- Oh! - Oh!

- Oh, please!

Please!

- Oh, gosh! - Alex!

- Final round. Here we go.

Cabbage.

Broccoli?

- No! What? - Good job, Tara.

- Come on.

- Chef's told me I have a great palate,

so this is where I need to show up

and get a point for my team.

- He's got this one.

- Any type of cabbage.

Come on. Got to get one.

Man!

- Come on, Alex.

It's the second round

of the blind taste test challenge.

- Asparagus? - Yes!

And while Tara earned one point

for the Red Team... - Any type of cabbage.

It's Alex's last chance...

- Come on. Got to get one.

To get a point for the Blue Team.

- Come on, Alex.

- Squash? - Squash.

Wrong.

Headsets off, blindfolds.

I want you to see something.

- Oh, God. Oh, my God!

- Oh! - Jeez.

- Tara! God!

- I got one!

- Not enough. - I'm sorry.

- Why?

Three wrong? My eye.

Ugh, you have the maturest palate here.

You're the old one in this team!

- Blue Team aren't even on the board yet.

With the Red Team scoring

and the Blue Team scoreless...

- Brett, we've got to get some points on the board!

It's time for Sommer and Brett

to test their palates

as Tara and Alex settle into the saucy seats.

- Let's go, Sommer.

- Right, let's start off with salmon.

Um, I would say tuna.

- Wrong.

Halibut?

- Ugh, welcome back, Bing Bong, to the Blue Team.

Keep up the good work, dude.

- Let's make it a little bit easier.

Mango.

- You got this.

- That's an easy one.

You've got to get this one!

- She's got this.

- I know what it is.

I just can't think of the name.

- You got this, girl!

- Pear? - Oh, my!

- Can I close my eyes? - Come on, Brett.

Come on, Brett. Come on, Brett.

- Melon? - Melon?

Oh, sugar!

Ugh!

- Tara. - It is so thick.

- What a pour.

- Oh, my God.

- Turnip.

Broccoli?

- Oh, my God!

Potato?

- Ay-yi-yi-yi-yi.

- OK, chunky marinara.

- Oh, my gosh.

- I smell like my kid's lunchbox

that's been sitting in the back of my car for a week.

It's in my toes. It's in my buttcrack.

- OK, final round. Shrimp.

Come on! Shrimp!

- Come on, Brett. Come on.

- Shrimp? - Yes!

- Correct. Well done.

- Whew! One down.

- Come on, Sommer. Get one point, please.

Clams?

- Oh, my God.

Just bring it on, Christina.

I'm ready.

- Oh, my goodness me!

- Ugh, gross.

Oh, my gosh!

It's gonna be a while

till I make a nice marinara for my family.

That's for sure.

- Wow, 3 to 1.

One point though, boys!

- OK, final round.

Alejandro and Cheyenne... - Come on, Cheyenne.

- Get your messy selves over here.

- We got this, please.

- Cheyenne!

- Blindfolds on first.

- Let's go, Ale!

- Right, let's start off with something easy.

Golden beets.

I'll take any beet. Come on.

- Um... - Come on, girl.

- Potato? - Oh!

- They taste like dirt. Beets.

Come on, buddy. You got it.

- Beets, Chef.

- Yes!

- A mouthful of pineapple.

This should be easy.

It--close your mouth. It's all coming out.

- Pineapple. - Pineapple, Chef.

Yes!

- Scallop.

We cook with it every day.

- Come on, Alejandro. - Easy.

Just the texture of that, right?

- Clams.

Oh!

- Clams, bro?

- Come on.

- Uh, calamari, Chef?

- So close.

- Scallop. - Aw,!

That was my first answer!

- Aah, I hate you! - OK, here we go!

I'm afraid... - Sorry, Sommer.

- Alfredo Sommer!

It's--

- VIP!

- Very important pasta.

Sorry, Sommer.

Whoa!

potato.

It doesn't get any more basic than this.

- Come on, Alejandro.

- Potato. - Yes!

Yes!

- If Cheyenne gets this,

the Red Team wins.

What we got?

Overthink it, Cheyenne.

Anything but potato, please.

- What have we got?

- Potato, Chef.

- Congratulations, Red Team. Well done.

- Even though I'm covered in sauce, we still won.

Hey, girls are killing it right now.

- Well, Red Team, for this reward,

you're about to spend the day

with a few of Hollywood's most prolific stars.

- You four will be rubbing elbows

with Horses of Hollywood.

Yes!

You'll be riding horseback up in the Hollywood hills.

- Oh.

- After that, you'll dine

with a gourmet Italian picnic.

It is stunning.

Blue Team, you'll be baking

hundreds of delicious macarons.

- Oh, God.

- First off, as you know,

the secret behind a great macaron

is that hand-sifted almond flour.

Then you'll color them,

whip up those egg whites beautifully to a stiff peak,

and then pipe them immaculately.

Understood? - Yes, Chef.

- Good. Off you go. - Thank you, Chef.

- FYI, that's five losses in a row.

Oh, boy. - Yes, Chef.

Five saucy losses.

All these dumb mistakes--

we got to fix the stupid real fast.

- Whoo-hoo! Yee-haw! - Whoo-hoo-hoo!

- Howdy, ladies!

- Howdy!

- Welcome to Circle K Stables.

Is this is your first time with horses, Cheyenne?

- Yeah. - Great.

We can give you Smokey. - Smokey, my boy!

I'm literally, like,

irrationally scared of horses for no reason.

- You're my friend.

- Tara's out here living her horse girl dreams

as if she's been doing this her whole life.

- Look, I used to jump and stuff when I was really little.

My first pony was Applejack.

- Pretend you're, like, grilling a steak.

You're so natural at it.

- Grilling a steak?

I'm riding a horse. - Exactly.

It should be easy like that. - So just, shh, shh.

- Oh, yeah. Shh, shh, shh, shh, shh.

- Dafne and Sommer are definitely

giving me a hard time,

but fears are meant to be conquered.

Yeah, me and Smokey tearing it up!

Go, Smokey, go.

- Come on, Marshmallow.

My horse is Toasted Marshmallow,

and he was giving me, like, that Brooklyn vibe,

'cause he was, like, shaking his head,

and, like, he seemed very confident.

He's a Brooklyn horse, for sure.

Come on!

- This is hella fun, dude.

I feel so majestic right now!

I love it.

- Oh! - Wow!

- Oh, shrimp, pasta... - Macarons.

That's so funny. - Macarons?

That's messed up. - No, that's so funny.

- That is so funny. - Ha ha!

Once again, we won. - Okay.

We are going to be top seven after today.

- I can't believe we made it this far.

It's insane. - Man.

- We have a solid team, girls. - Yeah, we do.

- Cheers! - Yeah, cheers again, ladies.

- This recipe doesn't make sense.

- So with the dry ingredients,

you want me to just add this to this?

- I would get it into a slightly bigger bowl.

And then, you add, little by little,

the dry mix into the egg whites,

and fold it in until it's incorporated.

I've never made macarons before, but I read the recipe.

- So this looks wrong?

- It just would normally be smoother.

Like, you see all those little clumps and lumps?

And you know, it comes to this punishment,

and everybody's asking me what to do.

- Brett, you want to get eyes on this mixture

while I'm doing this? - Yeah.

- That looks pretty thick.

- That looks super thick.

- I don't want to get it wrong.

- Oh, no, did you do the same thing that Sakari did?

- Me? - Yeah.

- Hang on. I'm confused.

- Should have had a meeting about it.

- So this is gonna be wrong?

- It's gonna be as wrong as the last batch.

- The macarons in the oven don't look too good.

- They don't? - Nope.

- What do they look like? - They're too big.

- If we can't pull off these macarons before dinner service,

the Blue Team is gonna be totally screwed.

- Y'all start praying.

Chef, how do you tell when they're done?

They feel done.

- Those are good. - Yeah, they actually

look pretty good. - Holy.

Hold up. - Dude!

- Nailed it. Turned out perfect.

Pretty proud of myself. Those tops are shiny and nice.

- Whoo! Yee-haw, boys! - Hey!

- How's the macarons coming?

- I think we might pull this off.

- Nice work, y'all.

- Not too shabby for a bunch of first-timers.

- Whew!

With the ladies back

from a day on the horse trails...

- Welcome back. - Thank you, Chef.

And the Blue Team finished with the macarons...

- Line up, please. Gentlemen, line up, please.

Chef Ramsay has gathered the teams

to tell them about tonight's special dinner service.

- Right. Listen carefully, all of you.

We're gonna put on a world-class dinner service

for two amazing charities.

Red Team, you're gonna be cooking tonight

for Project Angel Food.

This charity cooks and delivers healthy meals

for individuals with serious illnesses.

At the helm of this charity are Eric and Janet McCormack.

Eric, of course, is

the Emmy award-winning actor of "Will and Grace."

- Wow.

- As a kid, I used to watch "Will and Grace,"

and it's awesome to see him putting his fame to use

and really getting stuff done in the community.

- Blue Team, you'll be cooking

for the Justin Turner Foundation,

founded by the incredible Los Angeles Dodger

and World Series champion Justin Turner.

This charity supports homeless veterans

as well as families that have life-threatening illnesses.

- Justin Turner is an amazing dude.

Me and my dad used to watch baseball.

I used to go to a lot of baseball games,

so I'm super excited.

- Each kitchen will be serving a 12-top.

It's the first big test

for all eight of you to lead your course.

Is that clear? - Yes, Chef.

- Your sous chef is waiting for you.

Get ready for an amazing night. - Yes, Chef!

- Marino! - ¿Sí?

- Open Hell's Kitchen, please. Let's go.

Tonight is

the Annual Hell's Kitchen Charity Night...

- Oh, this is awesome!

Honoring the supporters

of Project Angel Food...

- Chase, nice to meet you. - Nice to meet you.

- Chris. - Chris, pleasure.

- Cheers, you guys.

And the Justin Turner Foundation.

- Cheers, guys.

- Would you like one for yourself?

- I would love one. Thank you very much.

- There you go. You care for one for yourself?

- Uh, sure.

Chef Ramsay has prepared

a special menu for tonight's guests,

featuring soft scrambled eggs topped with caviar,

led by Dafne in the red kitchen

and Sakari in the blue kitchen,

pan-seared scallops

led by Cheyenne and Brett,

spring pea and fava bean risotto

overseen by Tara and Alejandro,

and a pan-roasted filet with shaved truffles

helmed by Sommer and Alex.

- To dinner in Hell's Kitchen.

- Cheers. - Dinner in Hell.

- I worry about the pencil in Gordon's ear.

Like, he's not writing anything,

so is it a weapon?

- Let's go. Time.

Scrambled eggs, how long? - Eight minutes.

- Eight minutes to window. Let's go.

- Eight minutes, guys. Eight minutes.

- Come on. Let's go. - Let's go get those eggs on.

The butter's in there? - Butter's in.

- OK, perfect.

I got a lot of pressure on me tonight.

It's the first course.

This is an opportunity for Chef

to see me as a leader,

so I have to push these boys.

Five and a half. - Five and a half?

- Five and a half. - Yes.

- You guys feel good about five and a half?

- I feel good about getting it cooked,

not about you getting it plated and sold.

- Yeah. - Brett can help with plating,

so it's fine. - Good, good.

- Brett, I'll let you know when I'm ready for caviar.

- Yep.

- And off. Let's go off.

Scrape your sides. - Yep.

I'm following your lead. This is your course.

- Yep. Start plating, you guys.

- OK, let's go. - Grab hers.

- Dafne, not on the shell. Straight inside.

Come on, guys, spread out and give yourself some space.

hell. - Aah, the stress!

We're all like little chihuahuas

trying to, like, handle these 12 bags.

- Come on, Sommer, plate, plate, plate, plate, plate.

- Go. - Thank you.

Come on. Let's go, let's go, let's go!

- I think it's good. Bring it over.

- Gently, yes? - Yes, Chef.

- Please, nice and clean.

- 90 seconds! - That's it.

Good. It looks nice.

- I'm gonna start plating. - Yes.

- Hey, is that right? Count them.

Count everything up in the window.

- 12. Right there.

- Service. Go, please, go.

- Push it.

- Happy with those? - Yes, Chef.

- Service please. Go.

- Oh, this is fantastic. - So good. Delicious.

- I'm stealing the spoon.

I'm gonna wear it on a chain around my neck.

- Wow, this is insane!

It's so good!

While the guests enjoy their first course...

- Really good. - It's time

for the second course-- scallops...

- Cheyenne, come here. Brett, come here.

Led by Cheyenne and Brett.

- How long for the second course for you guys?

- Six minutes. - Six minutes?

Got you. Let's go. - Yes, Chef.

- These are all ready to drop?

- Y'all ready? - I'm ready for you guys.

- Drop. - Yes.

- Go.

- The scallops are in.

Hey, Cheyenne, come here. Look, his scallops are in.

He's not gonna tell you, but I'm gonna tell you.

- Gotcha. - I don't know whether

that's sabotage or not, but I would drop now.

- Yes, Chef. All right, guys.

They went ahead and dropped their scallops,

so we got to come up with them.

- All right, all right. - Dropping scallops.

- Man, this is not how I wanted this course to go.

I'm pretty mad at Brett for having the boys

drop those scallops.

You guys, pans are hot. - I'm waiting, I'm waiting.

- I have one mission now.

It's get those scallops cooked

and get this stuff plated as fast as possible.

All right, we gotta get the rest of the scallops in now.

- All right.

- How long, Brett? - Four and a half, guys.

- Four and a half, no answer. - Four and a half?

- Four and a half, please. - no.

You need an answer from them. Look at me.

I'll take over. - No, Chef.

- I'll take over. - No, Chef--

- You need to drive your team. You can't stand here

and put your head down. - Yes, Chef.

- You need to talk now. - Yes, Chef.

- Brett, take control. This is your dish, dude.

- Guys, are you all good on four and a half, yeah?

- Yeah. - All right, cool.

- Steer the ship, big bo'.

- Make sure the color is good on all the sides.

- All right, I'm going. I'm pulling.

- I'm pulling. - Are we good to go?

Yeah. - We're walking.

- Give me scallops because their other scallops are up.

- Let's go. You got to shake them out and walk.

- You help her. I'll plate these.

- All those scallops in, guys?

- Yeah. - Yep, more right here.

- Please make sure they're seared beautifully.

Let's go. - Heard.

- How's that? Good? - That's good.

- That's it. Flats in. Let's go.

- 90 seconds, Blue Team, please.

- Come on, Brett. Talk, please. - Yes, Chef.

- 90 seconds. I need relish! I need relish!

- I got relish. - Relish is on right here.

- Up at the window, Brett. Let's go!

Brett, talk, please! - Yes, Chef.

- We have to go through and re-wipe these

'cause some of these are looking a little janky.

- Brett right now is not really talking.

There's a lot of other people talking for him,

and Chef is riding him.

- Come on, guys, please. Up in the window.

- I got my last plate in the window right now.

- Last plate in the window.

- Count the plates.

- Make sure there's 12, yes? - Count the plates.

- We're down one. - Son of a bitch.

Come on, guys! I mean, hell.

- He's not a happy camper.

- Seriously?

- Gordon's not a happy camper.

It's the second course

at Charity Night in Hell's Kitchen,

honoring Project Angel Food...

- Gordon, take it easy.

And the Justin Turner Foundation...

- Cheers to the left side-- blue table.

But Brett, on the Blue Team,

is right now less than charitable,

having only prepared 11 plates for 12 diners.

- Son of a bitch.

I mean, hell. Seriously?

- This missing plate is the last thing

that needed to happen right now.

- Who laid out the plates?

- I laid out the plates, Chef. I messed up--

- Come on. Come on, come on, come on.

- All right, wiping plates.

Everything good, guys? - Yep.

- Looks good, looks good. Thank you.

- Go, please.

- Look at this. It's beautiful!

That is so good with the capers.

It's cooked perfectly.

- Come on, Brett, please.

- In the window, Chef. Last plate.

Service please. Gently.

- It just sucks because Charity Night is something

that you kind of look forward to as a "Hell's Kitchen" fan,

and any little mistake is enough to send you home.

- I'm not usually a scallop gal,

but it's so good.

- How were your scallops?

Ours were really, really delicious.

- Well ours had three reallys--

really, really, really delicious.

- Oh, really, really, really?

- Yeah. - Huh!

Well, I guess our team will have to do better!

- While "Will and Grace's" Eric McCormack

and LA Dodgers' Justin Turner

debate whose scallops were better...

- Tara, eight minutes. - Eight minutes, yep.

Alejandro and Tara have started

on the spring pea and fava bean risotto

with tempura lobster.

- This is gonna be done way before.

- I know, but that's okay.

- You should push them then, because these are gonna

be done before, dude. - I'm trying.

- Tell them six and a half, dude.

Tara needs to push these boys.

Like, my risotto is gonna be done soon.

Just tell them six minutes.

- Alejandro, can you go in seven?

Seven? - Yeah, seven and a half.

- Young man, you haven't turned your back once yet.

Three people making risotto is dangerous.

Make sure it's all the same. - Brett--OK.

- It's your course, young man. - Yes, Chef.

- Own it. Let's go!

- I feel like this is my chance

to prove that I'm a natural-born leader.

I love this. This is what I do.

There's no plan B for me.

That's a little salty. You forgot to mix them.

- Well, these two are not.

- So add these together. - These?

- One of each, yes. - Add them together.

All right, I'll just put them in this one?

- Go, go, go. - We've got to go, guys.

We've got to go. We've got to go.

- Come on, Tara. - Are you ready?

We're gonna put them together so they're both

the exact same taste. - All right.

Go ahead.

It's perfect.

- Let me taste them both.

- Good. - You guys down to a minute?

- Very nice. - Yes, Chef.

- Shake it out. Where's the lobster?

Where's the lobster? - Where's the lobster?

- Sommer is bringing lobster. Thank you.

- Hey, clumped together.

Not even separate. Not good enough.

- Guys, they're not even separated!

They're all together!

- Come on, ladies! Where's the standard gone?

Look at the way she scraping the plate.

Come on, guys!

- Come on, guys. They're plating.

- Who's tasting again? - Oh.

- Good? - Yep.

- Go. Sell it. - Stop.

Have you tasted both? - Yes, Chef.

- Blue Team, grab a spoon!

It is night and day.

- Yeah, that one's more salty. - Look at me.

You have to own this. - Yes, Chef.

- I want the same risotto for the entire 12 guests.

Come on! - Yes, Chef.

- All right, so split half and half.

- Brett, use these big boy pans over here.

- I got you right here.

- Come on, Alejandro! - Yes, Chef.

Any time Chef Ramsay calls you out on a dish

that you made, like, you're freaking out.

- Blue Team, you're cooking for baseball stars.

- Yes, Chef. - Right now,

this is a big error.

Come on, guys! - Yes, Chef.

- I should have been cooking that risotto.

That way, I could control the seasoning.

I'm shooting myself in the foot right now for not doing that.

- Drop lobster off. Behind. - Come on, Blue Team!

- Wipe that one down.

Wipe that. Wipe it off.

- Tara, are you happy with that?

- Yes, Chef. - Red Team, go, please.

Right out. Let's go.

- That was freaking intense! Oh, my God.

- Wow.

It's so good!

I want that lobster every day.

- Come on, please. Go, young man.

Go, go, go, go. Oh, boy.

- Everything on the plate tasted great.

It's just the execution just didn't sit well with me.

Let's go, guys. Let's pick it up.

In spite of Alejandro's struggles...

- Ooh. - Justin Turner

and his guests enjoy their risotto.

- I don't know what's in this, but I don't really care.

- Honestly.

- Come here, Sommer. Alex, come here.

Look at me. - Yes, Chef.

- The beef, the final hurdle. - Yes, Chef.

- 10 minutes, 10 minutes. - Yes, Chef.

- Let's go. Good luck. - Yes, Chef.

- Listen up. Alejandro, you're gonna do asparagus.

Lemon. Butter is right there.

All eyes are on me right now.

I mean, it's the freaking entrée.

Like, don't drop the ball on the entrée, man.

- Alex, how are you feeling? You good?

- I'm good.

- You and Cheyenne are going to baste the filets.

I'm going to get started on those sides right now.

It's ten minutes--ten minutes to the window, okay?

- Got you.

- I'll keep counting down for you guys.

- Sommer is doing a great job on her course.

- Everybody knows what they're doing, right?

- Absolutely. - Heard.

- She has such a strong voice,

and I trust her a lot.

- All right, 8 1/2. 8 1/2.

- 8 1/2 heard, 8 1/2 heard.

- Already doing.

- Turn your heat down, dude. That's going to catch on fire.

Right, that's gonna set us on fire.

Hey, Alex, I'm guarding your protein here

because... - Yes, Chef.

I want them beautifully cooked, not scorched.

- Yes, Chef. - Yes, sir.

- Alex, I want it standard. - Yes, Chef.

Although it is Alex's course, if I up these steaks,

that's going to be the nail in the coffin for me.

- We should count and make sure we have more than 12.

- Yeah, I will.

- Let's go. Okay, we're on time, Sommer.

Own it, let's go.

- Yes, Chef. Take these out.

Take those--take those out. - Got it.

- Got it, heard.

- Let it sit there naturally, good.

- All right, Cheyenne, after I put down the filets,

follow with the mushrooms.

- Heard, following with mushrooms.

- Tara, I need you to get that sauce right there

and start putting it right next to the asparagus.

Please don't make it messy.

This is my course. I have to own it.

I need to be the last person to check

everything before it goes out.

Right next to the asparagus.

- Yep, I got it.

- If anything goes wrong, it's on me.

- Let's go.

Come on, Blue Team.

Where's the filet gone now?

- They need a second in the oven.

- Do not overcook them, Brett.

- Oh, boy. - Get them out, Brett.

- I'm getting them out.

- I am a little bit worried about Brett--

his lack of communication.

It's getting real old.

- Come on, guys!

Come on, Brett, please.

Brett, do not cremate them, young man.

- Yes, Chef.

- You send me cremated beef,

I'm going to throw it at you, okay?

- Oh, God.

Gordon doesn't look pleased.

- Oh, my God.

One overcooked thing,

that'll be the death of you here.

Chef Ramsay takes my jacket, and I go home.

Literally anything can happen.

Brett, can we sell?

- I don't know, it's like...

It's charity night in Hell's Kitchen,

and the tables for both Project Angel Food

and the Justin Turner Foundation

are eagerly anticipating their entrees.

- Let's go right in the center and sing "Suddenly Sirloin."

Filet mignon headed up by Sommer in Red...

- Come on, Blue Team.

And Alex in Blue.

- Brett, can we sell?

- I don't know, it's like...

- Yeah, those are good.

- Come on, Brett, please.

- Tell me when you got them.

- Come on, Blue Team.

- Truffle, wipe the plates.

- Very nice, Alex.

You happy with them? - Yes, Chef.

- Very nice, Sommer. Off you go.

Go. - Thank you, Chef.

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

Alex, happy with those? - Yes, Chef.

- Service, go please.

- Isn't it beautiful?

- My, my, my. - Ooh.

After a less than perfect evening,

both kitchens came together for the final course.

- It's fantastic. - This steak is amazing.

- My steak is so good.

- So good.

- Chef? - Sommer.

Your table really enjoyed the cooking of the meat.

Good job. - Thank you.

- Okay? You're welcome.

- Thank you, guys.

- Thank you so much for coming.

Thank you. Thank you.

- Thank you. - Thank you.

- Thank you guys. - Thank you.

- Thank you so much.

- They rule.

the charities were thrilled,

and we ended on a high.

And seeing as tonight's test was all about leadership,

the best leader in the Red Team...

was Sommer. - Thank you, Chef.

- Hands down, the most vocal, but more importantly,

got her team rallying around her.

The best leader on the Blue Team tonight...

was Sakari.

Young man, finally, I felt your presence.

- Thank you, Chef. - Now listen carefully.

Sommer and Sakari, head to the dorms

and have one-on-one meetings with each of your teammates,

and come back to me with the two individuals

that you think should be up for elimination.

- Yes, Chef. - Yes, Chef.

- Now, all of you, get out of here.

- This is a weird position to be in.

You know? But at the end of the day,

I can't be scared of confrontation.

- Crazy. - Hopefully I've gained

enough respect that they listen.

Close the door.

damn that's--

- That was a tough slam there, Chef.

- Sorry. Lay it out. - Man.

I know you were in charge of the risotto.

- Risotto could have went smoother.

You know, we had the inconsistencies.

- Yeah, dog, that's-- that's where I'm at.

If you weren't the person cooking, that's fine.

But I think you really needed to step up today.

You know what I mean? - The food--

I mean, everything turned out great.

It feels a little weird that Sakari is the leader

and I have to answer to him.

This kid that was very mute at the beginning

is technically holding my fate in his hands.

- Besides that, I think you should speak up more

and have your presence felt.

- So tonight, I know I was helping everywhere.

My--my one problem was that I didn't talk

about those lobsters.

- You weren't really delegating

everybody to help you plate.

- Well I did. They just didn't do it.

Two people have to go down tonight.

I know I'm probably going to be one of them

because I'm not in that little clique.

You're in charge here tonight. It's your call.

So-- - Yeah.

- You know, my feedback would be like--

I think you need to work on, is just your presence.

Oh,, that's funny.

Welcome to the big boy league.

- I feel like I'm a leader. I just do it a different way.

It's just adapting to what Chef wants

and then giving that presence. - Sure.

Sakari is not always the most verbal person,

and so it's definitely scary knowing that Sakari has got

my future in Hell's Kitchen in his hands.

- I didn't pull anything away from anybody today.

But like, I just spoke up.

I like to be misunderstood a little bit.

If people can read you, then they know your weaknesses,

and that makes you vulnerable.

So it's all about waiting for that right moment to attack.

- Do you have anything you want to talk about from tonight?

- I feel like I did great.

- I think what you could have done differently

was just the delegation of the plating.

It was like all over the place.

I really did my. I was doing my.

I mean, I was literally screaming, like,

"You need to do this. You need to do this."

But it just, like, wasn't happening.

So it just made me look dumb.

I just don't think that I'm the weakest.

I'm consistently strong during dinner service.

There's clearly a reason I haven't been up yet.

Is that intimidating? Maybe.

I guess we'll see.

- All right, so... good talk.

- So I'll tell you the positives, right?

I think you have passion. - Yeah.

- Sometimes I feel like you might

second-guess yourself a little bit.

And I know you've been skating by here and there.

- Yeah. Honestly, I feel like Sakari

is one of the weaker chefs on the team.

I feel like I'm a better leader, and I think

that I out-cook him on a line.

I just did my best today.

It's like, what more could I do, though, you know?

- Obviously just the ownership of the scallop course,

and not seeing that there was one plate.

- Yeah.

Sakari may have had a good night tonight,

but I think that he belongs in that bottom.

- Cool. - Yeah, this is tough.

, man.

- Ugh!

Man, like I feel like I'm definitely one

of the strongest cooks here.

You've seen me on the line on all stations.

It's tough

because, like, I feel like all courses,

like, have mistakes.

- Obviously I'm not

the weakest person on this team,

but Sommer sees all of us below her.

I would say that the difference between me and Tara

and Cheyenne is that I did keep my composure

more than both of them.

- The things that I saw that went wrong

with you was like, you were telling us what to do,

but, like, it wasn't organized. And--

- Well at that point, no one was listening to me.

And that's, like, not my fault.

- What do you think you could have done differently?

- Obviously, I need to be more vocal

and, like, just be more of, like, a bitch.

- It's a hard choice tonight.

It sucks having to choose two people.

But I know what I have to do.

- Who are you putting up?

- I'm still thinking. - This sucks.

- It's tough when you have to make hard decisions, you know?

- Every dinner service is important,

and tonight, we were able to make these worthy charities

very happy.

Yes, Chef.

- But tonight,

some of the mistakes were unforgivable.

Sakari, first nominee and why.

- My first nominee, Chef, is Brett.

He had a hiccup today with the scallop dish,

which he needed to own,

and he has been underperforming a bit.

- Second nominee and why.

- My second nominee is Alejandro, Chef.

We had a hiccup with the risotto course, Chef,

but also, he needed to find his voice tonight,

which he did not.

- Sommer.

Red Team's first nominee and why.

- Red Team's first nominee is Tara.

She wasn't really delegating.

She kind of did everything herself.

- Second nominee and why.

- Second nominee is...

Dafne, Chef.

She wasn't really delegating who should be doing what.

She just wasn't stepping up to the plate

and being a leader like she should have.

- Brett, Alejandro, Tara, and Dafne, step forward.

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

- I feel like I'm one of the best chefs

in this competition. Tonight was a hiccup.

I should have pushed back on Tara a little bit

to give us more time.

Just shut down today, and it's not like me at all.

But I know that I can produce excellence for you, Chef.

- Brett.

Why do you think you should stay in Hell's Kitchen?

- Chef, I believe that I do not repeat mistakes.

I learn from every mistake that I make.

I'm a natural-born leader.

And being one of the youngest chefs in this competition,

I think that I have one of the loudest voices.

and I think I have a lot of potential, Chef.

Dafne.

- Chef, today was an unorganized night for me.

I definitely should have put more on my team's plate.

I try to help everyone out with their course.

I've just been too nice, and I'm never doing that again.

- Tara, second time up here.

Why do you deserve to stay in Hell's Kitchen?

- I have a voice, Chef. I found it here.

I have had good services.

Tonight, I messed up on the lobster.

I did not keep my eyes on every component of my dish.

- Tonight's objective was not standing out

as the most prolific cook.

It was owning your course.

The person leaving Hell's Kitchen is...

Brett.

Young man, I know you can cook,

but you are not ready to become my head chef in Atlantic City.

- Understood, Chef.

- I need your jacket. - Yes, Chef.

It's been an honor.

- Thank you.

Good luck. - Thank you very much.

I came into Hell's Kitchen insecure about my ability

as a chef, but this whole experience

has been a dream come true.

I think I've grown so much as a chef,

as a human being, as a leader.

I'm leaving Hell's Kitchen knowing

that I am a talented chef,

but I also am being reminded

that I have a lot to learn.

- Back in line.

We're getting down to the wire.

Hell's Kitchen Caesars Atlantic City

deserves the whole package!

Now get your heads in the game.

Yes, Chef.

- Good night.

- That's never happening again. I'm from New York.

I speak up every minute, every single day.

I need a drink.

My voice will be heard from now on.

- I want that top prize more than anybody.

I'm not going to stop until I get it.

If I got to die during the competition, I'll do it.

I'm here to do whatever it takes to win.

- It sucks being at the bottom, but now I totally get it.

Sommer--she'll throw anyone under the bus if she has to.

I've got to look out for her.

- Attention to detail is vital in a fine dining kitchen.

When Brett couldn't even count 12 plates correctly,

I knew I couldn't count on him.

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

- Today you'll face three challenges.

- The time has come... - Your time starts now.

For the remaining seven chefs

to put it all on the line.

- You all know what's at stake.

And fight for their--

- Coveted black jacket.

Get your hands on these quickly.

- I'm not leaving without getting that black jacket.

But will the battle for the black jackets...

- I'd never coat that in sauce.

- I've never felt this much pressure in my life.

Come at too high a price?

- Aah! - On the next...

- What the Hell's Kitchen?