All language subtitles for Hells.Kitchen.US.S21E12.480p.x264

Previously
on "Hell's Kitchen"...

- Nobody wants me.

Brett returned

once again to the Blue Team.

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

- Yes, you are.

In the morning,
Chef Ramsay tested

the chefs' palates with...

- The blind taste test.

Peas?

Peas.

Squash?

- Oh!

While
Dafne and Tara...

Sweet potatoes?

- Yes!
- Asparagus?

Yes!

Gave the Red Team
the lead.

- Well done.
- Alejandro's

three correct answers...

Beets, Chef.

Pineapple.

Potato.

Put the men
back into contention.

- Yes!
- But in the closest

blind taste test ever,
Cheyenne...

Potato, Chef.

- Yeah!
- Sealed the win

for the Red Team.

- Blue Team.

That's five losses in a row.

Later, at a special

charity night
dinner service...

- Dafne, spread out
and give yourself some space.

Dafne
cracked under pressure.

- Ah!
The stress.

And Brett's lack
of leadership...

- Come on, Brett.
- Yes, Chef.

- Hold please.

Led
to a crucial mistake.

- Count the plates.
- We're down one.

- I mean, hell.
- Both Tara...

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

- Where's the lobster?
- And Alejandro...

- Grab a spoon!

- That one's more salty.
- Yes, Chef.

Failed to live up
to Chef Ramsay's standards...

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

- While Sakari...
- I think it's good.

And Sommer...

- Everybody knows
what they're doing, right?

Were the shining
stars of the evening.

- It's so good.
- It's fantastic.

And Chef Ramsay
tasked them

with a difficult assignment.

- Sommer and Sakari, come back
to me with the two individuals

that you think should
be up for elimination.

- Sakari nominated...
- Brett.

- And...
- Alejandro, Chef.

While
Sommer targeted...

- Tara--
- And...

- Dafne, Chef.

In the end,
Chef Ramsay sent home....

- Brett.

Ending his chance

at becoming Head Chef

at Hell's Kitchen Caesars,
Atlantic City.

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

- Good night.

Good night, Chef.

- Whew.

- Don't be mad at me, guys.
- I'm not.

Sommer, I--honestly, dude,

I've never talked
about you

because you legit know
what you're doing.

Like, I have
so much respect for you.

Sommer is
a very interesting person.

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

At the end of the day,
you have to do what--

whatever you have to do.
- Yeah, I know.

- It's gonna be really hard
to just move on from this.

At this point, I feel
like I cannot trust anyone.

Dude, it's time
for me to be a bitch.

That's just what's
gonna happen.

- I just wish we could get,
like,

a little pump-up video
from our family.

That's what I need.

Not me.
I'll be in shambles.

I'll be like, "Agh!"

- I just need
one little pep talk.

- You can do it.

It's all I've got.

- It's not enough, Alex.

- I'm sorry.

- I need it from my family.

All of these past few days
just keep getting more intense.

I wish I could talk
to my family.

I've never felt
this much anxiety in my life,

this much pressure in my life.

I feel so beat down,
and it's, like,

sometimes hearing those words,

like, "I love you; keep going"

really mean a lot.

I've been through so much,
and I just--

I wish I could just,
like, hold them,

and they could just be like,

"It's okay, Daf.
You've got this."

You know?

God.

God.

The final seven
begin the day...

- Let's get
the banner up first.

With some work

in the front
of Hell's Kitchen,

rolling out the red--

uh, purple--carpet.

- Try to pull it
a little tighter so it goes up.

The banner's too low.

And setting up
a welcome banner

for some special guests
invited by Chef Ramsay.

- How's it looking?
- Great, Chef.

- Great, Chef.
- Are we good?

- Yes, Chef.

- What in the world?

- What the--

And apparently, these guests

like to make an entrance.

- They're red and blue.

- Whoa, that dude
is coming in hot.

- Oh, my God!

- Oh, my God.
- Bloody hell.

Hey, good morning.

- Oh, my God,
he's coming in so fast.

- Oh, God, that's so fast.

- Only in Hollywood.

- The fact that
there's flyers flying

all over the freaking sky
is--it's so cool.

- Uh, your shoe's on fire.

- What the Hell's Kitchen?

- Yes.
Oh, oh!

Oh!

Last one.

- Oh.

Holy.

Don't really know
what's going on.

There's just a lot of people
falling from the sky.

Pretty wild.

And then they're
obviously pretty crazy.

- These are the HK Flyers.

- And they've come to deliver
a very, very important message.

Go ahead, guys.

Best lunch!

- It's time for black jackets!

- Oh, my God.
- Oh, my God.

- Black jacket, that's crazy.

Feels crazy
that I've made it this far.

Hopefully, I can put up
something really good today

and continue to prove myself.

- Good luck, guys.

kill it.

- I could throw up right now.

All right.

- Obviously, there
are seven of you

and only five black jackets.

For your first
black jacket challenge,

Chefs, to get where
you are today,

I know there's been
some very important people

in your life--your spouse,
your child, mentor.

They've supported you, and some
have even sacrificed for you.

So I want you to make
a stunning dish

that honors that individual.
Clear?

Yes, Chef!

- Your 45 minutes start now.

Off you go.

In today's first
black jacket challenge,

each chef must prepare
an outstanding dish,

using any protein
they want, inspired

by a person in their life.

- You went right
for that lobster.

You already have
a plan in place?

- Yes, I do, Chef.

I'm doing a ricotta gnocchi

with some asparagus

and a brown butter lemon...

- Okay.
- Sauce for my husband.

My daughter just turned seven.

She is the light of my life.

That's why I made
this dish today.

They are in my heart,
and I'm gonna show

Chef Ramsay that my heart
is better on a plate.

- How long have
you been together?

- Uh, it'll be 10 years

this year married.

- Risotto.

I'm gonna do
a vadouvan butter,

butternut squash risotto,
pepitas, and seared scallops.

- Nice.
Have you made this before?

- Nope.

But it's something
that my wife would love.

- 22 minutes left, guys.

22 minutes.
- Heard "22."

- Come on, Daf.

You can do this.

Today I am cooking
for Chef Mirko Paderno.

And he really showed me
everything that I know

about making pasta.

- How's it going, Daf?
- Good.

- Pasta good?
- It's going.

I've--I've got to make it
all over,

because I don't like the shape
I made.

I learned so much from him.

And I was his left-hand man
for so long.

- Well, good luck, dude.

- Good luck, soldier.

- What are you working on?
- So I'm gonna do

a apple cider vinegar
beurre blanc

with a butternut squash puree
in a lobster tarragon sauce.

This dish means
so much to me, man.

My mother has been
my biggest supporter

throughout my entire life.

And after my dad passed
with complications from COVID,

it put it in perspective
how important family is.

So I just want
to show gratitude to her.

- Sounds good.

- Sommer, are you doing
pasta also?

- No, I'm making
my mom's curry chicken.

- Whoo!
- Something that she'll make

almost every night.
- Every night?

- The drumsticks
you can cut in half

and kind of get
that bone marrow

into the gravy,

which adds, like, extra flavor.

- Just over nine minutes.

- And you said fettuccine here?

- Yeah, Chef.
- Yeah.

- And you're not gonna go
too thin, right?

- Nope.

I'm really confident
in this dish.

I'm not going home today.

I will wear a jacket.

I don't care what it takes.
I'll get there.

- That pasta's gonna cook
super quick, right?

So you're kind of doing it
at the last minute.

- Absolutely.

- I have bacon
if anybody needs any.

- Heard, bacon.

- So the inspiration
behind my dish is my wife.

You know, one
of our first dates ever,

we were out at a restaurant,
and I got mussels,

and she just thought it was
the grossest thing ever.

So every time I see mussels,
I think about her.

- Five minutes, gentlemen.
- Five minutes.

Thank you, Chef.
- All right, Chef.

- You guys thinking
about plating?

- Yep.

- Oh, God.
Stress.

- 30 seconds.

Five, four, three, two, one,

and serve.

Well done.

Good.

Right, let's start
with Sommer, please.

Bring your dish
forward, thank you.

- My signature dish,
I got a one.

I was not confident
stepping into the kitchen,

whereas today, I knew
exactly what I was doing.

The inspiration
comes from my mother.

Growing up,
she wasn't really a cook,

but this is one dish that
she really knew how to make.

I cut the drum in half
just so you can get

kind of that bone marrow

and the collagen in the gravy.

And then I made the stew
with carrots and potatoes.

- That rustic charm
with the bones

cut in half, and the drums
sort of shattered in a way

that you can get
all that flavor there.

My God, it packs a punch.

- Thank you, Chef.
- Really good.

Up next, Alex, please.
Let's go.

- Let's go, buddy.

- This is a lot of pressure,
a lot of stress.

I'm like a duck on the water.

I seem calm, cool,
and collected,

but underneath,
I'm having an anxiety attack.

This is my wife
on a plate, basically.

Sea scallops are
her absolute favorite protein.

Risotto is her favorite starch.

And I made my own
vadouvan butter to finish.

- I love the spice
on those scallops.

Be careful when you add
the butter to a risotto,

because it's quite heavy
and rich.

Risotto generally is something
that is so overwhelming.

- Thank you, Chef.
I mean, the second he starts

to go into you
with a critique,

your brain just goes,
"Ah, crap!"

Up next, it's...

- Cheyenne, please.
Let's go.

Presenting...

- Fettuccine pasta
that I made with a pepper

and three-cheese cream sauce.

This dish
is inspired by my dad.

- Pasta's slightly overcooked.

When it's that thin,
it takes literally 45 seconds.

- Yeah.
Thank you.

- Good job.

Thank you.

- Up next, Alejandro.

Right.

- So today I have
a mushroom chorizo

fennel bacon kind of stew.

And then I have
some shawarma-marinated prawns.

This is inspired by my wife.

- The actual broth
is--is the winner.

It's delicious.
Thank you.

Good job.
- Thank you, Chef.

- Wow.

Next is Tara's...

- Lobster and gnocchi dish

with some brown butter
and thyme.

- The dish is tasty.

It just needs a sauce.

It needs something
to bring it together.

- Chef.
- Thank you.

- Thank you.

I cooked from my heart.

I cooked for my family.

So I'm here for them.
I'm doing this for them.

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

- Right, next up, Dafne.

Let's go, please.

- Chef, this is for my mentor,
Chef Mirko Paderno.

This dish is
a stuffed chicken ricotta

and mascarpone pappardelle
with a fungi brodetto.

I did brown butter on top
and fried sage.

- Wow.

The pappardelle is beautiful.
- Thank you, Chef.

- Brilliant.
Seasoned. Amazing.

And then you got there
some amazing sort

of chicken and mushroom
filling, which is beautiful.

A really good job.
- Thank you, Chef.

- Well done.

Yeah, good.

Right.

Finally, Sakari, please.
Let's go.

- Yes, Chef.
- Come on, Sakari.

- Thank you.

- So this dish right here
is inspired by my mother.

- Wow.
- She was my biggest supporter.

So today I have a shellfish
clam lobster broth for you,

some sauteed butternut squash,
butternut puree.

- That puree is exceptional,
but just--

just here,
with 30 seconds away...

- 30 seconds off on my lobster.

30 seconds.

It was so close--so, so close.

- You seven have done
an outstanding job.

Impressive dishes.

It confirms I have
the right seven.

And this decision about
who gets the first black jacket

is really tough.

The first chef receiving
their black jacket is...

- The first chef receiving
that black jacket is...

Sommer.

Let me just tell you something.

The fact that you smashed
those drums

to get the bone marrow out
to thicken the sauce--

exceptional.
- Thank you, Chef.

- Congratulations.

- Thank you.
Thank you!

- Good job, Sommer.

- Wow.

- My mother helped me
through culinary school.

And you know, she's
the reason why I'm here today.

Being the first black jacket,
it just feels so great.

Now I can say, "Hey, I'm
the first black jacket."

I deserved it,
and I worked hard for it.

- Wow.

I've been blown away today
with another chef's dish,

that I want to give out
another black jacket.

This dish felt so real,

and it was almost
like everything

made such perfect sense.

The second black jacket
goes to...

Dafne.

- I got a black jacket.

Yay!

Oh my God.

Like, how do I look?

Don't I look great in black?

- Congratulations.
- Thank you so much, Chef.

- Congrats.
- Thank you.

I just see my family
flashing in front of me,

my chef, my mentor.

And I just cannot hold back
the tears right now.

I did this for them.

I'm so proud of myself.

- Sommer, Dafne, ladies,

say goodbye
to your fellow chefs,

and, fingers crossed,
you'll see them shortly.

- Thank you.

- Congratulations.

- Thank you.

I wanna cry.

We got the first black jackets!
- Oh, my God!

This is crazy town!

Wow.

- Oh, my God.

- We made it in the club!

- Whoo!
Thank you, Chef Mirko!

- Oh, my God.

Oh, my God.

This black jacket lounge--
literally, it's made

for a chef that's been
through hell.

Never let anything
get in your way.

Ooh, we should take a picture!

Oh!

- It was like a sort
of out-of-body experience.

I got one.

I got the first black jacket.

And it has my name on it.

- I'm here, Mom!
I made it!

I made it, Mom!

I made it!

- Okay.

Chefs, for your next
black jacket challenge,

I want to really test
your creativity.

Here we have menus from five
of my flagship restaurants,

and inside each menu
are just three

of the most popular entrees.

You'll each have a chance
to come and pick a menu

and choose one
of those entrees.

I want to see your personality
and your interpretation

of my signature dishes.

What's your spin on it?

Yes, Chef.

- Tara, come up first
and grab a menu.

- Oh, my God.
This is honestly

the most stressful thing

I think I've ever done
in my entire life.

And I have done
some things in my life.

- And you can grab one
for Sakari, too.

Thank you.

- I think this is more
stressful than childbirth.

That was easy compared to this.

- Right.
Let's start off with Tara.

Which restaurant have you got?

- Savoy Grill.
- Savoy Grill.

Unique, classic,
beautifully done.

In fact, one
of the most popular tables

is Sir Winston Churchill's
table.

Pictures of Marilyn Monroe
sat on booth number eight.

Incredible.
What's the dish?

- I'ma do Steak Diane, Chef.

- I love that.
Cheyenne.

- I have Ramsay's Kitchen.
Scallops and slab bacon.

- Boston, Massachusetts,
famed for its scallops.

When you combine
that pork to it,

it just becomes a beautiful,
sweet, surf and turf.

- Alejandro.
- I have Gordon Ramsay.

- Wow, we've just celebrated
21 years at three-star level.

- Wow.
- And then before that,

I had to convince my wife

to sell our flat,
our apartment,

to get the deposit,
to get that lease.

Big risk.

What dish have you gone for?

- I'm gonna go
for the ravioli.

- Amazing.
Sakari?

- Lucky Cat, Chef.

- Yeah, it's our first
beautiful pan-Asian.

Amazing restaurant.
What dish have you gone for?

- I'm going with
the grilled miso salmon, Chef.

- Alex, what restaurant menu
have you got?

- Pétrus, Chef.

- Pétrus.
- Pétrus.

- It's the most expensive,

most glamorous Bordeaux
anywhere on the planet.

What dish have you gone for?

- The turbot, Chef.

- And read out the garnish.

- Heirloom carrots, fennel
grapefruit, and vadouvan.

- Vadouvan again.
It comes back.

- Sticking with the plan.
- Good.

Your jackets await you.

Get your hands
on these quickly.

Your 45 minutes start now.

- Good luck, boys.
- Good luck, everybody.

- Oh, man.

- It just turned on.

- Oh, my God.

Have you cooked turbot before?

- No, never.
Never even seen it.

- Come on, Alex.

- Come on, Alex!

He deserves to be here.

He's been through a lot.

- I'm gonna upgrade it
by doing a raviolo.

- Mm-hmm.
- I love the egg in there.

I'm gonna do--

- You're gonna do
an egg yolk raviolo?

- Yeah.
Yeah.

Choosing this dish

from Chef Ramsay's restaurant

was absolutely bonkers.

I think it was a ballsy move.

I'm gonna take
the skin off the salmon

and crisp it up so it's
kind of like a garnish.

- You pull this off, man,
this is gonna be epic.

- How's everything
coming together?

- I'm gonna do a fresh pepper
in the sauce.

So it's gonna be
a fresh pepper gratin

with a cognac sauce.
- Nice.

- I have to keep elevating.

I have to keep thinking
outside the box.

And I have to be smart.

I've never had a Steak Diane.

- So it's almost
like a steak au poivre

meets a Steak Diane?
- Kind of, yeah.

So I'm gonna be mixing some
of those flavors in that sauce

with sauces that I do know.

- Just over 20 minutes.

- Thank you, Chef.

- "20 minutes" heard.

- What's with the oil?

- Gonna confit.

- Confit the salmon?

- Yeah.

- I'm nervous
for this next round.

You know what I mean?
I mean, I'm going up

against all the talented chefs.

There's only three
black jackets left.

And then I'm gonna actually
grill and miso the kale.

I've never done
this dish before,

but I wanted to go outside
my comfort zone.

- 13 minutes left.

- 13 minutes.
- Come on, Sakari.

- He has--he has skill.

- What do you have in this pan?

- I'm gonna do a gastrique
with the pomegranate juice...

- Okay.
- And a bit of that

orange juice as well.

Oh, I'm super confident
going into this dish.

At my job at home, we do
scallops and bacon jam.

So I immediately know
that that's what I want to do.

- This is stressful.

- This is--
we were just doing this.

This is like
the Olympics of cooking,

and the fact that they're
fighting for their lives,

it's like,
oh, the--the anxiety is bad.

- Three-and-a-half.
Come on.

Those jackets await.

- How's everybody looking?

Good?
- Yeah.

- Microplane.
Can I use yours, Cheyenne?

- Come on, Cheyenne.

Please be here with us.

- Pull it out of your ass,
whatever you got to do.

- I have no idea if Cheyenne
is gonna make it, or Tara.

But I just want it to be
the best person possible.

I want it to be
the person that, you know,

is the most creative,
the most composed.

So I'm hoping it is Cheyenne.

- Let's go, guys.
Black jacket time.

- Five, four, three, two, one,
and plate time.

Well done.

- No!

- Right.

Let's start with Tara.

Please, step forward.

So you chose the dish
from the Savoy Grill.

- Yes, Chef.

- A Steak Diane.

Describe the dish, please.

- I did a pepper-crusted,
pan-seared filet

with glazed asparagus
and root carrots,

and then a version
of a Steak Diane sauce

makes the steak au poivre.

- I think it's
a really good effort.

I think there's some areas
you could have tightened up.

But I love the elevation
from that New York strip

to the filet mignon.
- Thank you, Chef.

- Thank you.
Good start.

- I'm so happy with everything
I put up today.

I was proud of my first dish.

I'm super proud
of my second dish.

That filet
was cooked perfectly.

I'm not leaving without
getting that black jacket.

- Up next, Alex.

Let's go.

- Go, buddy.

- So restaurant Pétrus.

Knightsbridge, London.
- Yes, Chef.

- Right.
Describe the dish, please.

- I have made a heirloom carrot
vadouvan puree,

and I have a raw fennel
grapefruit salad.

And then I also have
a grapefruit beurre blanc

over the turbot.

- When you've got
fennel like that,

and you've got that sort
of aniseed Pernod flavor,

make sure you hit that
with seasoning.

As it braise,
it washes the seasoning off.

So it needs to be re-seasoned.
- Yes, Chef.

- It's one
of the very few vegetables

that need to be seasoned
three or four times.

You enhanced the dish, finally.

The fish is nailed.

That's in your wheelhouse,
isn't it?

- It seems to be today, Chef.

- And the puree is exceptional.

Good job.
- Thank you, Chef.

I am so ready to get
this blue jacket off of me

and a black jacket on me.

- Wow.

Two strong dishes.

Next up, Cheyenne, please.

Let's go.

So this dish was inspired from
Ramsay's Kitchen in Boston.

Describe the dish, please.

- I took the pomegranates

and a Cara orange,

and I made
a gastrique out of it.

I also did a apricot
and bacon jam.

And then I have
some pomegranate seeds,

and just fresh Cara Cara
segments for you.

- And the pomegranate
sort of reduction goes well.

But the orange is
just a step too far.

So, yeah, a little bit
of self-editing.

But the scallops are nailed.
- Thank you.

- Thank you.
- Thank you, Chef.

- Next up, Alejandro, please.

- So restaurant Gordon Ramsay,
and lobster ravioli.

- Yes, Chef.

- No pressure,
but we have customers

flying in
from all over the world

just purely for this dish.

- I just kind of
wanted to elevate

the ravioli up a little bit.

The filling is
a little bit of ricotta,

lobster claws,
and langostino tails,

black truffle on top.

And I took the salmon skin,

I made a chicharron out of it,

and crumbled it over top.

- So it looks beautiful.
- Thank you, Chef.

- It's got that finesse.
Lobster's cooked beautifully.

- Thank you, Chef.

- That egg yolk
bursting with flavor.

Really smart move.

But the twist
of that salmon skin

with a fresh truffle, it's--

it's a new beginning.

- Awesome.

- Only thing missing
with this dish...

Is your jacket.

That's how good this dish is.

Congratulations.
- Thank you, Chef.

- Good job, Alejandro.

- Wow.

- Good job, bud.

- That's exactly what
I was looking for.

- Bye.
- Thank you, Chef.

- Have fun.
Have fun.

- You know, I was literally
inches away from him

taking my chef jacket off
last night.

And that moment
sucked, you know.

I didn't want to go home.
I wasn't ready to go home.

Wow.

This is absolutely crazy.

- Yeah!
- Yeah, I knew it, bro!

We knew it!

We knew it!
- Good job.

Good job.

Alejandro!

Yes!

- Put on
your black jacket, bro.

- When I saw that
on the menu, I was like,

"I got to go for it."

Put that on.
Put that.

- My wife, Randy, would
be very, very, very proud.

You know, it was hard
leaving, leaving home

and leaving her and my son.

And that's the motive,
you know, the--the drive

that keeps on getting me
going every day,

is just kind of trying
to make them proud.

Tara's dish is so-so.
- Yeah.

- Alex's dish
was pretty stellar,

and Cheyenne's dish made sense.

- We saw.
But we couldn't--

- But we couldn't see
you guys plating.

- The judging.
Oh, just no plating.

- Or the judging.
- No plating, either?

- No.
- Take that blue bandana off.

- Made sense.
- Black jackets right now.

Come on.
- This is crazy.

- Dude, I'm so proud of you.

You killed it, bro.

- It doesn't feel real.

- Sakari, step forward,
young man.

Lucky Cat's salmon miso.
- Yes, Chef.

- Thank you.

- So I have
a coconut soy braised sauce

mixed in with a little bit
of salmon roe as well.

I made a crispy mushroom
and fish crumble on top

just to add some texture.

I cured the salmon with miso.

- Wow.
- And then I confit it.

- The salmon is
absolutely nailed.

But I would never
coat that in sauce.

Good job.

Love the ambition.

- Man, I wish I would have
just put less sauce this time.

I just got to trust myself
and just lead with my heart.

- This is so hard.

I am gonna give out
another black jacket.

The next chef earning
their black jacket is...

- I am gonna give out
another black jacket.

And the next chef

earning their black jacket...

is... Alex.

- Congratulations, young man.

Turbot was absolutely cooked
to perfection.

Congratulations, young man.
- Thank you, Chef.

- Well done.

- Getting a black jacket
validates

everything that you've done--
all the drive,

the dedication, the passion.

It just solidifies the fact
that I'm supposed to be here.

- Oh!

- Oh, my God!

- I literally cannot believe
that I have this on.

I didn't see it coming.

I mean, I did in my dreams.

- Dude, this is exactly
who I imagined coming in.

Oh, my God.

That was so stressful.

- Now only one more person.

- Okay.

This is your final

black jacket challenge.

Now behind you, on the pass,
there are three domes.

Underneath those domes

is one of the most difficult
proteins to perfect.

- I have no idea
what he's gonna throw at us.

No matter what,
I'm gonna keep fighting.

I don't care what it is.

I don't care if it sucks.

I'm still here.

- You'll have 45 minutes.

Your time starts now.
Off you go.

In the final
challenge of the day,

Tara, Cheyenne, and Sakari
are all cooking pork

for the one remaining
black jacket.

- Once I lift up my dome
and I see that there's

a big old pork chop
under there,

every bit of worry I had,
all my anxiety,

everything goes away.

Pork chop is my favorite
protein to work with.

I'm completely ready to go.

Nothing else matters
besides this pork chop.

- Three rounds,
back to back to back.

I mean, this is exhausting.

But I'm locked in.
I'm ready to go.

I'm about to fight for my life
and cook my heart out.

- Who do you think
it's gonna be?

- Sakari.
- Sakari.

Or Cheyenne.

- I think it's gonna be
Cheyenne.

- I don't know.
It's a toss-up.

- My gut is still up here.

It hasn't gone down
since this morning.

Everything is on the line
right now.

You're either gonna keep going
forward,

or you're going home.

- I'm just lasered in.

I know what I have to do.

I know what flavors
I have to achieve.

And I need to get this done.

It has to be perfect.

- Nice color, Cheyenne.

- We are
the next-generation chefs.

That's what it is.
- Well, not this.

- Listen here--

- He's last--
he's a last-generation chef.

- Listen here, buddy.
I'm here.

I made it.

- No surprise in that, Alex.

- That's all I've got to say.

- I knew
from the first day, I'm like,

this gonna make it.

- Just under five minutes, yes?

- Yes, Chef.

- Thank you.

- I need to plate mine now.

Spoon.

- Taste everything, yes?

- I have to beat
these amazing chefs.

I have to go out there
and kill it.

It's super stressful.

- Make it count.

- I'm gonna put
the best food possible

out on the plate

and just let it
speak for itself.

- 20 seconds.
Let's go.

Come on, use a proper spoon.
Come on.

- I did things that feel
really correct to me.

To be honest, I did a dish

I was just comfortable
with doing.

So for the first time
in the competition,

I feel safe.

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

Well done.

Now, you all know
what's at stake.

One of you is gonna receive
the final black jacket.

For two of you, unfortunately,

it's gonna be your last time
ever inside Hell's Kitchen.

Bring those dishes up,
will you please?

This is such
a difficult decision.

Right now, I...

am not sure what to do.

Cheyenne, Tara, Sakari,

all three of you
just head up to my office.

Oh, my God.

What's going on?

My gut just drops.

- Take a seat on the sofa.

I need to work this out.

- Of course, Chef.

- Give me two minutes, please.

- Yes, Chef.

- I'm gonna sit
on Chef's sofa.

- Man, this is hard.

- We all brought it this round.

- Oh, my God.

I don't want to walk out
those doors.

I want to walk
through those doors.

- Y'all, this is taking
a long time.

- I know.
- Yeah, what does it mean?

- That was scary.
- Hello?

- Sommer, I need you
and you only

right now in the dining room,
please.

- All right, Chef.

Just me.

- Ah?

- To where?

- The dining room.

Dude, we all
brought it.

We all brought it this round.

- Oh, my God.
- The three chefs

in Chef Ramsay's office...

- We did so good.

Just cooked for their lives,

trying to earn
the final black jacket...

- Y'all, this is
taking a long time.

While the four
that already have theirs...

Yeah, what does it mean?

Are about
to find out what's going on.

- Hello?

- Sommer, I need you,
and you only,

right now in the dining room,
please.

- All right, Chef.

Just me.
- Ah?

- What the hell does he need
me in a kitchen for?

Like, do I have
another challenge ahead of me?

- To where?

- The dining room.

- To Chef Ramsay?

- How are you feeling?
- I feel great.

- One final piece of business.

- Okay.

- I just want you to taste

and tell me which one
you think is the best.

But I'm not gonna tell you
who cooked what.

- Okay.
- You're judging blind.

Now this is
a beautiful, single pork chop

with a brown butter
carrot puree.

- This one, the sauce goes
really well with the pork.

It's kind of sweet.

- This one
is a double pork chop

with some braised cabbage,
sweet potato puree,

and flash-fried
Brussels sprouts.

- It's dry.

- And then, finally, this one

is a double pork chop

that's been set
on a bed of kale

with bacon and a lemon sauce.

- This one looks
the best to me.

- Visually?

- Yeah, with the onion ring.
- Mm-hmm.

- Yeah, this one is cooked
better than that one.

- Mm-hmm.

Small bites.

So, Sommer, which pork dish
did you prefer?

Is it the single chop
with a carrot puree,

is it the red cabbage and pork,
or is it the kale and pork?

- I would say this one.

- The--

- The taste is--

is balanced.
- Uh-huh.

That's what I'm asking.
- Yeah.

- Thank you.
- Thank you.

- Okay.

- Come on, Chef.

- I wonder what he's doing.

- Maybe he's bringing
everybody else down

so that they find out
who gets the last coat.

- Holy crap.

- Tell me what you think.

- It's undercooked.

It's fricking embarrassing.

Like, you should be able
to cook a pork chop.

I hope the raw pork chop isn't
either Sakari or Cheyenne's.

- The second one.

This one's got
a sweet potato puree.

- Let's see.

Was not expecting that flavor.

It goes pretty well together.

God, I wish I knew
who cooked this.

- The third and final pork.

- So they did
an onion ring on top?

- That's right.

- Interesting.

- Take your time.

This is a very, very important
decision.

Now, which of these pork dishes
is black jacket worthy?

- I'm gonna go
with this one, Chef.

- Oh, my God.

- It's a carrot puree.

- For me, personally,
the pork is a little under.

That undercooked pork
is--is just not it.

And to be honest, I think
this is Tara's dish.

- Next, this is
a double pork chop.

- The pork--I cut
into the center of it.

It's super juicy.

But in my head,
off the rip, it's--

I know it's Cheyenne's.

- Brussels sprouts are good.

Pork chop for me is cooked
way better than the first one.

- And finally.

- The idea of it
makes a lot of sense.

This one's a solid one.

I--I--I definitely think
this is Sakari.

- Out of all these three
pork dishes,

can you tell me
which one you think

is a black jacket worthy?

- This one.

- Thank you, Alejandro.
- Yeah.

- Oh, my God, man.

- The sauce is
a little sweet for me.

Pork chop is a little bland.

- Mm-hmm.

- I don't have
the foggiest idea

who cooked what at this point.

All of them, honestly,
look similar.

It's nice and pink.

It's definitely got
more seasoning than this one,

for sure.

Maybe a touch overcooked
for me,

but they're all
the way through.

- Mm-hmm.

- Mm-hmm.
It's nice.

I think this one, for me, had
the most well-rounded flavors.

- The pork chop
with the kale.

- Oh, my God.

- Oh, oh, oh.

- Chef would like
to see you three.

- Good luck, everybody.
- Good luck.

- Good luck, guys.

I'm super excited,
but I'm also super nervous.

This is the biggest moment
of my life.

- Tara, Cheyenne, Sakari,
whilst you were upstairs

in my office, I asked
your fellow chefs

to taste all of your dishes,
and they judged them blindly.

A decision has been made,

and one of you has earned
the final black jacket.

Unfortunately, two
of you are going

to be leaving the competition.

The first chef not receiving
a black jacket

and leaving Hell's Kitchen
is...

- I asked your fellow chefs
to taste all of your dishes,

and they judged them blindly.

Sommer, Dafne, Alejandro,
and Alex voted.

And as a result, the first chef
not receiving a black jacket

and leaving Hell's Kitchen
is...

Sakari.

Young man, the chefs behind you
loved the flavor.

The big issue they had is,
the temperature of the pork

was under.

It's been a pleasure
having you here.

- Thank you so much, Chef.

- But I do need your jacket.

- Yup.

- C'est ce va.
- Thank you, guys.

Nothing compares
to the challenges

and the journey
in Hell's Kitchen.

- It's a very complex dish.

I'm just sad that I
can only give you five.

- I cooked my heart out
every single day.

- Sakari, that salmon
was cooked beautifully.

- Thank you, Chef.
Oh!

Done things that I never
thought I would do.

- Cheers.
Well done.

- Leaving here today,

on the anniversary passing
of my dad,

I know he's looking down,
and--and I have

that connection with him
to know that he's proud.

- And it comes down to this.

Tara, Cheyenne,
two phenomenal dishes.

- Cheyenne thinks I'm weak,
but I am going to win.

I am the strong, strong
badass female in that kitchen,

and I can come get the prize.

- There's no way to believe
you're safe ever

in Hell's Kitchen,
but I mean,

a giant onion ring
on your pork chop?

Ah, this,
I feel like I have it.

I just feel
like I have this one.

- But there is one dish
that's got

one more vote than the other.

The final recipient
of the black jacket...

Cheyenne.

Young lady, come here.

- Congratulations.

Take that.

Now you go and stand over there

with your fellow chefs.

Great job.

Oh!

- Man, I am so excited.

This was
the most stressful day

of my whole life so far.

So here I am.

Here I am in a black jacket.

- Tara, come on over,
young lady.

Oh, goodness me.

You've been a real warrior,

and it's very rare we find

someone that strong,
that talented,

but someone that
always bounces back.

That level of determination,
girl, is gonna get you

to where you want to go.

Trust me.

There's a bright future ahead.

- Thank you.

- Hey, you did great.

- No, I'm proud of myself.
- And so you should be.

- Bye, Tara.
- See ya, Tara.

- Come on.
- Thank you.

- Great job.
- It's an honor.

- Great job.

Don't you dare stop!

- Coming into Hell's Kitchen,
I knew I had the chops.

- The cook in the pork
is beautiful.

Tara-rific.

- Please, Tara.
- Asparagus?

- Yes!

- But Hell's Kitchen is

the hardest experience
of my life.

- 2 1/2 minutes, right,
yeah?

- Careful!

Ow!

- I've had
an emotional roller coaster

the entire time.

- Why aren't there
any collard greens on?

How's that possible?

- You've been gunning for me
since day one, it seemed.

- Because you're weak.
- I'm not a weak chef,

Cheyenne.

I am so proud of where I am

and everything
that I've accomplished.

- Anybody ever
worked with "galob?"

"Galobo?"

Whatever "galobo" is?

- Well done.
Ring the bell, Tara, please.

- That is honestly the
best experience of my life,

and I would not give it up
for anything in this world.

Now where's my wine?

- Oh, my goodness me.

- Getting a black jacket
today--

it's an amazing honor.

And it's just gonna make me

push even harder.

I'm ready to go.

- First of all, brilliant.

Well done.
Come on.

Let your hair down, man.

Congrats.

- Being part of the Fab Five
is definitely VIP.

But I'm trying to be
the super VIP

of the whole competition.

- There's one final present

from our amazing
travel partners at Allegiant:

two tickets to go anywhere

where Allegiant flies.

Anywhere.
That's right.

- Anywhere?
- Anywhere.

- Oh my, God.
Thank you.

- Your black jacket privilege.

Thank you, Chef.

- Oh, my goodness me.
- Oh, my gosh.

- My short-term goal
to come here

was top eight.

And I'm, you know,
three places ahead of that.

And I couldn't be
more thankful.

And now I'm just ready
to keep going.

I want to be Final Four,
three, two, and one.

I want to win this thing.

- Congratulations,
black jackets.

Well, done, guys.
black jackets.

- Well done.

What a day.

What a day!

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

- One hell of a ride.
- Still on it.

Only five chefs remain.

- The stakes are huge.

And as
the black jackets come on...

- Tonight it's
a monumental service.

The gloves come off.

- Working with my sworn enemy
tonight, man.

- Yep. I knocked you off.
That's it.

- Is there a reason
why you talk a lot?

Like, you.

With
the finish line in sight...

- Who's got the ride?
Who's driving it?

- Me!
- Then drive it!

Any stumble

could cost them
the competition...

- Whoa!
What?

- Oh, stop, stop.
Look at me.

You're out of control.

On the most intense episode

of the season.

- Buckle up.

- It's about to be
a bumpy ride.

On the next...

- The wheels have come off.

"Hell's Kitchen."

- "Fab Five" my ass!