Original subtitles

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!