All language subtitles for Hells.Kitchen.US.S21E13.480p.x264

Previously
on "Hell's Kitchen"...

- Don't be mad at me, guys.

After Sommer nominated Dafne

for elimination...

- Sommer?
She'll throw anyone

under the bus if she has to.

The stress of the
competition hit Dafne hard.

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

- But the next day...
- What in the world?

Everyone's spirits soared

when Chef Ramsay announced...

It's time for black jackets.

Get your hands
on these quickly.

In their first opportunity

to earn a black jacket,
the final seven

were instructed to have
their dishes inspired by...

- Very important people
in your life.

And while Alejandro,
Alex, and Tara's dishes

received praise...
- It was delicious.

Sommer's Jamaican
homage to her mother..

- My God, it packs a punch.

And Dafne's
Italian ode to her mentor...

- The pappardelle is beautiful.

Secured them
the first two black jackets.

- We made it in the club.

- Never let anything
get in your way.

In the next challenge...

- Good luck, boys.

The chefs had to put

their own spin on dishes

from five
of Chef Ramsay's restaurants.

Alejandro's reinvention
of lobster ravioli...

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

Clawed its way to the top.

- Congratulations.
- Thank you, Chef.

And Alex's take on turbot...

- And the puree is exceptional.

Left Chef Ramsay
with an easy choice.

- Congratulations, young man.
- Thank you, Chef.

With only
one jacket remaining...

- Your time starts now.

Sakari, Cheyenne, and Tara

all cooked pork chops
in a do-or-die battle.

- Make it count.
- Yes, Chef.

But when Chef Ramsay
left the final round

of judging to the newly-minted
black jackets...

- Definitely got
more seasoning than this one.

- It was...
- Cheyenne...

Who received
the final black jacket...

- Take that.
- Which sent...

- Tara...
- And...

- Sakari...
- Home,

ending their chances
of becoming head chef

at Hell's Kitchen Caesars,
Atlantic City.

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

- It's the playoffs tomorrow.

Get out of here.
Well done.

- Okay, thank you, Chef.
- Congrats.

- Thank you.
- Congrats.

- The people that I am on
this black jacket team with

I couldn't be happier about.

I can't believe
I'm wearing this.

- It's crazy.
Final five?

- Dafne, Sommer,
Alejandro, Cheyenne,

good luck.

You all have jobs
working for me when I win.

- We all look damn good
in black.

- I know.
I'm hyped.

- It's so slimming.

Oh, man, what a day...

what a month, what a year,
what two years.

Man, that was so crazy.

Like, the week before COVID,
everybody's like,

"Oh, yeah, there's, like,
a sickness going around."

I was in college...

and they just told us
that they were gonna, like,

send us
on a two-week break home,

and then we never came back.

They sent us all
of our belongings.

- What about you?

- My job that I had been at
for four years,

they just closed down.

- I was the executive sous chef
at a private membership club

in Beverly Hills,

and then it sucked
when I had to close.

- What were you doing?
You had your restaurant.

- Running a restaurant.
- Yeah.

- We were open for two years,
and then COVID.

I mean, it was scary.

I was just trying
to feed my family.

- Are you guys still open?

- I sold it two days
before I left to come here.

- Damn.

- One hell of a ride.

- We still on it.

- Good morning.
- Good morning, Chef.

- There is
a giant conveyor belt,

like it's an airport,
from Allegiant,

but I stopped assuming things
a while ago,

because in Hell's Kitchen,
anything can happen.

- Chefs, we travel
around the world constantly,

and a great chef should be able
to do something magical

with ingredients
from anywhere around the globe.

So today you're gonna be
challenged to do exactly that.

On the arrival screen
behind me,

there are eight flight numbers.

Each flight
has a bag of ingredients

that are unique to that city.

Now, you'll only find
what your ingredients are

after you've chosen
your flight number.

Understood?
- Yes, Chef.

- Good.
Right, who'd like to go first?

Sommer.
Flight number.

What would you like?
- I'm gonna go with 23.

23.

Key West, Florida.

- Okay.
- Okay, okay.

- I've been to Florida.

I've eaten a lot
of seafood there.

I work a lot with fish,
so I feel like,

"Okay, I got this."

- Alejandro, let's go.
- I'm gonna go with 25.

- 25, that is Austin, Texas.
Wow.

- That's the smoking capital
of the world.

You know, beef, barbecue sauce,
corn bread.

I'm super excited.
- Dafne.

- I'm gonna go with 57.
- Flight number 57.

Boston, Massachusetts.
- Ooh.

- Wow.
Cheyenne.

- Uh, 19.
- Flight number 19.

Oh, Nawlins, come on.

- At our bistro at home,
we mess with a lot of food

from New Orleans,
so I'm really confident.

- Alex.
- I'll go with 12.

- Flight number 12.

San Francisco.

- Oh.
- Wow.

- I don't really know much
about California cuisine,

'cause I live 2,000 miles away
from California,

but it shouldn't be that hard.

- Now that you all know

which city your ingredients
is coming from,

are you ready to see
what you're working with?

Yes, Chef.

- Well, the flights are in,

but we need somebody
to help with the bags.

Marino.

- Buongiorno.

- Marino,
what the hell are you wearing?

- Here come your bags.

- That's a lot of bags.

- Marino, stand them up nicely,
please, so we can see them.

- Oh, God.
Oh, God.

- Marino,
put some effort into it.

Please, Marino.
- Here you are.

- Thank you.
- Arrivederci.

No tip from me.

Now, listen carefully.
Each of you will have

45 minutes to grab your bag,
run into the kitchen,

and make me an amazing dish.
- Yes, Chef.

- Your first
individual challenge.

Your 45 minutes start now.

Let's go.

- My mind is racing
a million miles a minute.

- Come on, Alejandro.

- There's, like, 20 suitcases
compared to 5 chefs.

- We good?
Well done, Sommer.

Wow, well done, Dafne.

You got it?
- No.

- Well done, Alex.
- Oh, my God.

I need to start cooking.
Where is my bag?

- Good.
Off you go.

Let's go.

- Some mahi, some rum,
sweet plantains, mangos,

and some long-grain rice.

That's exactly
what I wanted to do.

- I'm used to
these ingredients

because my mother is Jamaican.

So I'm ready to go.
I'm feeling good.

- How you feeling, Som?
- Feel good.

- Good.

These ingredients are right
in Sommer's wheelhouse,

and it's really similar
to what she's been cooking

in this whole competition.

- How you feeling?
- Good.

I'm happy for her,

but I definitely hope
I whoop her ass.

- I have no idea
what to do with this.

- Was it what you expected?

I don't even know what to do.

I don't even know
what to do with that.

I've literally never worked
with a live crab.

- Alex, you happy
with the ingredients?

- I have no idea
what I'm doing, Chef.

They're so random to me.

- There's a ton of meat
in these legs,

the body, I mean, there's--
you know?

- There's meat inside here?
- Yeah, and then that's where

you get the lump,
right in the hinges.

- I don't know what I'm doing.

I mean, this is the first
black jacket challenge,

and I have a crab that's waving
at me on my cutting board.

SOS.
Send help.

No idea what I'm doing.

- Boston?
- Yes, Chef.

- You know it's my hometown,
right?

- Yep.
- What are you gonna do?

- I'm gonna do
a beer-battered cod

with, um, corn chowder.
- Love it.

- And then these green beans,

I'm just gonna
beer-batter them.

- That's Boston.
- Yeah.

- 30 minutes gone.

15 minutes to go, yes?
- Yes, Chef.

- Alejandro, how we doing?

- Good.
I got Austin, Texas.

I'm gonna go a little
beer barbecue, johnnycakes.

- What are you doing
with your fried potatoes?

- Making a vinaigrette
out of those.

- Fried-potato vinaigrette?

- Yeah, man.
It's super Midwest.

- Did you say
"potato vinaigrette"?

- Yeah, dude.

- Just under ten minutes
to go, guys.

- How's everybody feeling?
- Okay.

I just don't know
what I'm doing.

I'm under
a serious time crunch,

and I need to figure out

what in the world
I'm gonna do,

and all I can think
is crab salad.

All the pressure's on.

Where's the meat?

- I'm seeing Alex, like--

Pound the crap
out of this crab.

I'm like, "Oh, my God,
you're making such a mess."

Alex, what are you doing?

- Just under four minutes
to go.

- Oh, my God.

- This is New Orleans, right?

All day long.
- Yeah.

So glad
I got the New Orleans box.

I'm excited.
This one's exciting.

- You get a ton of flavor
from those shrimp bodies.

- I'm excited.
I'm so excited.

I'm seasoning my shrimp
with Cajun seasoning,

exactly what
you would imagine it'd be

if you were eating it
down in Louisiana.

- Okay, coming down
to the last minute.

- Yes, Chef.
- Here we go.

- God, my hand's shaking.

- Ten, nine,

eight, seven,

six, five,

four, three,
two, one, and stop.

Well done.

Okay, good.

To help me judge these dishes,

I've brought in a chef
who's extremely well traveled.

He's also
a James Beard Award winner.

He has not one
but two Michelin stars.

He's the owner
and the head chef

of the prestigious restaurant
Providence.

Please welcome
Michael Cimarusti.

Good to see you.

- Howdy, Chef.

How are you?
- Welcome back.

- Good to see you,
good to see you.

- I live in LA.

Providence is one of the top
Michelin-star restaurants here.

I've been there.

This man knows how to cook it,

so it is an honor
to cook for him today.

- Welcome back
to Hell's Kitchen.

- Thank you so much.

- Right, chefs.
Listen carefully.

In a moment, I'll call you up
one at a time.

The first person,
we will taste.

Then you'll take your place

in that exclusive
first-class seat.

- Obviously, the first person
coming up to taste,

they will stay there.

But here's where
it gets interesting.

When the next chef comes up,

presents to Chef Michael
and myself,

if Chef thinks
that dish is better,

they will bump you
out of first class

and sit
in the first-class seat,

as in king of the hill.

We get down
to the final tasting,

and the chef who's
in that first-class seat wins.

Is that clear?
- Yes, Chef.

- Right, let's start
with Alex, please.

- Black jackets--
pressure is on full.

- Let's go, Alex.

- There's some nerves.
There's some butterflies.

Hopefully, I put together
a well-composed dish

that makes sense.

- A man from Tennessee

cooking from San Francisco.

- I've never taken apart
a live crab,

so that was challenging,
to say the least.

- Yeah.
- Right, tell us

about the dish, and
the main ingredients are what?

- So I made
a Dungeness crab salad

with some grilled bok choy,
Pinot Grigio, poached grapes,

and heirloom tomato
in the salad,

finished with
a little micro cilantro.

- I think it's pretty good.

Every element
from the crab itself

to the poached grapes

to the avocado puree--
all refreshing, tasty.

- Thank you.

- I love the way
you respect the ingredients.

A really good effort.
Right, take your seat

into the first class.

Really nice start.
Seat belt on.

- It's about to be
a bumpy ride.

I did not think

Alex was gonna get it
together.

God, Alex!
You always pull it off.

- Right, up next, Alejandro.

- Come on, Alejandro.
- Let's go.

- Thank you.
- Yes, Chef.

- Ingredients from where?

- So ingredients were
from Austin, Texas.

I made a barbecue sauce
out of ancho peppers,

brushed the steak
after it was seared,

made some johnnycakes that are
lathered in a honey butter,

and then I made a vinaigrette
out of fried potatoes.

It's, like, this super Midwest
kind of vinaigrette.

So it's a little funky,
a little weird.

- The steak itself is, like,
seasoned really beautifully.

It's that johnnycake for me--
it's, like, a little bit heavy.

But that vinaigrette--
really, really tasty.

I mean, I've never heard
of a potato vinaigrette before.

- Me neither.
- But there's a first time

for everything, I guess.
- Thank you.

- Very rare to get that level
of finesse on a rib eye.

Chef, the big question is,
does he bump Alex into coach

and take the seat
in first class?

- I think Alex can stay
where he is for the moment.

- Thank you, Chef.

I thought
that potato vinaigrette

was gonna knock me out.
- Buckle up.

Next up, Sommer.
Let's go.

Sommer is presenting

her Caribbean-influenced
mahi-mahi

with ingredients from...
- Key West, Florida.

- Overall, I like the dish.

I think maybe even
a little bit more citrus

would have helped you there.

- This screams Florida.

I love what you did
with the mahi-mahi.

To get that nice color,
caramelization,

and have it there,
glistening inside, is an art.

It's cooked beautifully.

- She got plantains.
She got rice and fish.

Sommer absolutely hit
the lottery with this suitcase.

- Chef, Sommer's dish, does it
warrant a first-class seat?

Did it outshine Alex, or does
Alex remain in first class?

- Um...

so I think you should have
a seat in first class.

- Congratulations, Sommer.
Well done.

The dish is excellent.

Congratulations.
- Thank you.

- Right, up next,
Cheyenne, please.

Let's go.
- Come on, Cheyenne.

- Yeah, let's go.

- Flight number was
from New Orleans.

- Yes.
- Lovely.

- For this dish, I went
for a play on jambalaya.

Went ahead
and peeled my shrimp,

rendered off
some andouille sausage,

added some butter in there,

and I seasoned my rice
with that fat and that butter,

and I let everything
kind of meld together.

- Chef, visually?
- Wow, it's beautiful.

You climbed a mountain
in 45 minutes.

The rice
is absolutely delicious.

- Thank you.

- You made
a very flavorful broth.

- Thank you.
- Chef, does Cheyenne

get to sit in first class

and bump Sommer off?

- This is a tough one.
- It's a very tough one.

It's the first
black jacket challenge,

and the chefs are being
tested on their creativity

with ingredients
from different cities.

- You climbed a mountain
in 45 minutes.

- Thank you.

Cheyenne
is hoping her jambalaya

will be good enough to put her
in the first-class seat

and Sommer back in line.

- This is a tough one.
- It's a very tough one.

- Um...

Sommer, I'm sorry to say
it was a short flight for you,

but, Cheyenne,
I got to give it to you.

- This is delicious.
- Wow.

- Absolutely delicious.
- Thank you, thank you.

- Good job, Cheyenne.
Good job.

- I have never been
in first class before.

I've only flown twice
in my life.

This chair is so comfy.

- Young lady, buckle up.
One more chef to go.

- Maybe I can get
used to this--hopefully.

Dafne, please.

Final dish, let's go.

- I feel good about my chowder,
and I'm just hoping

it'll be good enough
to beat Cheyenne.

- Mmm, give us an insight
to the dish.

What is it?
- All right, Chef.

Today you are gonna
embark into Boston.

I did a corn chowder

with beer-battered cod
and green beans.

- Chef, what do you think?

- The batter is delicious.

The cod is cooked perfectly.

It's very crispy.

It's delicious,
as are the green beans.

- I'm loving
the technique here.

Don't be scared of a bit
of heat in that chowder...

- Yes, Chef.
- 'Cause that will just make it

less creamy
and a little bit more enticing,

but it's really good.

- Yeah, absolutely.

- Chef, does Dafne
replace Cheyenne,

or does Cheyenne continue
her flight in first class?

- Cheyenne, I think you can
stay right where you are.

- Yes!
- We're landing soon.

But, actually,

I think your career
is about to just take off.

- All right.
Thank you. I appreciate that.

- Please,
all five of you, join me

in thanking
this extraordinary chef

for giving up his day
to be here.

- Thank you, guys.

- Thank you, Chef.
- Chef...

- Thank you.
Good job.

- Continued success.
- Thank you, Chef.

Chef.

- Right, seeing how today's
challenge is all about travel,

you, young lady, are going on
a very epic, amazing excursion

through the Los Angeles
gorgeous canyons

on a thrilling,
high-powered off-road vehicle.

Oh, man.

- Nice.
- Oh, that's so sick.

- That's awesome.

I'm frickin'--
mm, I'm so pumped.

- Take a look at their faces.

Who would you like to join you

on that epic ride?

- You know, this ride
sounds kind of VIP.

I think I have to take my girl,
Sommer.

She is also VIP.

Wow.

- Ugh, I'm pissed right now
that I didn't get chosen.

Obviously, there's something
that she likes more

about Sommer, and now
I have to do a punishment,

and I'm not looking forward
to this.

- Cheyenne and Sommer,
there's one more exciting prize

in the dorms,

and it's for each of you.

Off you go.
Be careful, please. Yes?

- First black jacket
challenge win.

From being on the bottom
of the black jackets,

right up on top.

Here I am, here to show out
and get ready.

Get out of here!

My God!

Are you kidding me?

- We won a really amazing,
huge OXO cooking set.

- Oh, my gosh!
- Oh!

It comes with a shopping spree,
and that is so cool.

My kitchen will be complete.

Man.

- Right, you three,
listen carefully.

Unfortunately,
your punishment today

will be a real grind.

- We've got fresh peppercorns

minutes away
from being delivered.

Now, unfortunately,
they're all mixed up.

- Ugh.

- So we got pinks and greens
and black pepper--

fresh peppercorns
that need separating

and then grinding
and then into the sauces.

We've got pistachios
arriving as well.

So shell the pistachios
and make that beautiful granola

for service tonight.

- Off you go.
- Thank you, Chef.

Another punishment.

I'm chasing the record
of "Hell's Kitchen."

This is, like, my ninth.

I'm in good company at least.

I don't necessarily feel
like I deserve it.

- Let's get going.

There's a couple pistachios
over here.

- Wow.

- You guys know the meticulous,
horrible, horrible punishments.

- I'll start doing this fiasco.

- Okay, I'll do pistachios
with Alex.

- So white, red,
black separated

and then
we'll grind them all down.

I've been on punishments,
like, six or seven times now,

and this one takes the cake,
for sure.

This sucks.

So I have big hands
with sausage fingers,

and picking those little,
itty-bitty peppercorns out

and placing 'em in their own
respective containers

is not a good time at all.

It sucks.

- I feel like I'm gonna turn
into a pistachio.

- It feels never-ending.

- I feel like all my energy
is being sucked out.

- Yep.

- I don't like losing.

I haven't been
on a punishment forever.

So you've been doing this
for a long time, huh?

Punishments?
This is how it feels like?

- This is what it's like.
- I've been spoiled here.

- Yeah, I mean, this is
my ninth.

, Alex.

My God, Alex has been
on the most punishments.

That poor man
has been through it all.

- What sucks is, like,
it's not just the punishments,

but, like, you're missing out
on doing so much

fun, cool stuff
that you'd never really have

an opportunity to do again.

- Yeah, yeah.
- That's the bad part.

Yay!

- Well,
welcome to Santa Clarita.

You guys are gonna have
a blast today.

You guys ready?
- Yes.

- I'm excited to hit
these trails with Sommer.

We're super close, so this
should be a lot of fun.

I've never driven a UTV before.

- Here we go.
Don't kill me.

I'm a little nervous.
I'm not gonna lie.

But I'm excited 'cause I love
doing things like this.

Ooh!

- Like I want to feel
the wind in my hair.

Oh, my God.

Whoo! Ah!
- Whoa! Let's go!

All right, go, Sommer.

Man, the ride
was so much fun.

I'm actually--I'm really
excited to let Sommer drive,

'cause Sommer has driven
these UTVs before.

So I'm like, "Man, she's
gonna be a professional."

- Sommer!
Sommer!

Ow!

Help.
Oh,.

Sommer and Cheyenne
are out exploring the trails

on their off-roading reward.

Sommer!

But then this happened.

- Ow!

Oh,.

- Hold on, hold on.
- Help.

- You okay?
- Yeah.

Even though we crashed,
whatever.

- How you feel?
- I feel fine, yeah.

- Everything's cool.
Brush ourselves off.

Nobody's hurt.
I mean, I personally--

I probably could've gone again.

- Ugh.
We have a story for you guys.

We crashed.

We rolled over,
like, three times.

- Wow, that's crazy.

- We almost died.
- Holy crap.

- And right before we went--

- Is there a reason
why you talk so loud?

- Right now?
- Just always.

- Well, I have
so much adrenaline pumping

because I'm so hyped up.
- They almost died.

Yeah, like, you.

- Wow.

- Alejandro and Sommer
have this little, like,

this bit of beef going on.
I think it's hilarious.

- Well,
I'm glad y'all are okay.

- Damn it, we could've been
the last three jackets.

No, I'm kidding.

- Line up, please.
Let's go.

Can't say red or blue now,
can we?

Right, first off,
you're my fab five,

all cooking together, wearing
the elite black jackets.

I should be expecting
a fabulous service

from my fab five.

Yes, Chef!

- Excellent.
Now let's go.

On your stations, set up.
Good luck.

- Thank you.
- Good luck.

- Thank you, Chef.
- Come on.

- Chef.
- Nail it, come on.

- Thank you, Chef.
- Let's go.

- All righty.
Let's get ready to rumble.

- Marino.
- Si, Chef?

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

- Subito, Chef.

Tonight begins a new
chapter in "Hell's Kitchen."

- I love that.
So good, it's very refreshing.

- Oh, wow.
- Yeah.

Chef Ramsay's
fab five will be cooking

out of one kitchen
for the first time.

- Working with
my sworn enemy tonight, huh?

- Yep.

Everyone is looking
forward to a fabulous meal

cooked by the black jackets.

- Okay, here we go.
- So cool.

- Oh, I think we're over here.

Including actress
Tia Mowry...

- Hi, Chef. How are you?
- Hi!

Who will be dining
at the chef's table.

- This way, yes.
- Yep.

- Here we go.

No Red Team,
no Blue Team,

one dynamic team.
- Yes, Chef.

- On order, two covers,
chef's table, VVIP,

Tia Mowry, right?
One risotto, one scallop.

Yes, Chef.

- Prove why you've got those
black jackets on, please, yes?

Yes, Chef.

- How long?
- Five, still.

- Cheyenne, five minutes.
- Heard. Five minutes.

- I'm working with Alejandro
tonight on apps.

Behind. Let me taste.
- I got it already.

I got it already.

- Me and Alejandro have
an up-and-down relationship.

Some days, I hate him,

and some days,
I hate him a little less.

- Hey, I need two more minutes
on that.

My rice is a little under.
- Got you.

Two more minutes, heard.
Dropping scallops.

- But I know he doesn't want

to send out anything that's
messed up, and neither do I.

Put some salt in there.

So we're just trying to do
what we got to do,

push out these apps.

- How long on lobster?

- Like, 15 seconds,
and I'll be up.

- Walking risotto.

- Let's go.
- Risotto.

- Walking scallops.
- Walking tail.

- Oh, boy.

Hey.
- Yes, Chef.

- Step down, all of you.
Just step down.

The lobster,
it's ice-cold and raw.

You need to wake up and talk.

- Get that lobster poached now.
- Yes, Chef.

- I have another one out back.
- Let's go, let's go.

- I just need one minute
on lobster tail.

- I'm gonna walk scallops.
- I can walk for you, too,

so just let me know.

- If we start shouting
over each other,

we got no idea what's going on.

Cheyenne needs to talk back...
- Yes, Chef.

- And tell Dafne
what she needs.

- Yes, Chef.
- Then we move in sync.

- Yes, Chef.
- Come on.

- Cheyenne is struggling.

- We do not want
to fail tonight.

If you have on
that black jacket,

show us that you deserve it.

- Walking lobster tail.

- Two risotto
and two beet salads.

- Five minutes.
- Go, Christina.

With Cheyenne
finally properly cooking

the lobster tail
for Tia Mowry...

- This is your lobster risotto.
- Thank you.

- Butter-poached lobster tail
on top.

- Awesome.

- You have
the pan-seared scallops.

- Awesome.
- Thank you so much.

- Thank you.
- This looks amazing.

The black jacket chefs

are now full steam ahead
on their appetizers.

- On order,
six covers, table one--

two scallop, two risotto,
two beet salad.

- Yes, Chef.
- After that, table 26:

two risotto, one scallop,
one beet salad, yes?

- Yes, Chef.
- All right.

- I'll work beets
after I sell this, cool?

- Okay,
I'll start the next rice.

- Two.
- The two, yeah.

Hot.

- Four minutes.
Lobster tail, risotto.

Dafne, can--let me
get a fish all day.

- Fish all day, heard.

- Dafne, what was
that second call on fish?

- One sec.

- This feels
like a rocky start.

My head's just
not in the game

'cause nobody's talking to me.

Dafne.

- Silence.
Turn my back, absolute silence.

- I know, Chef.
- Nothing. Nothing coming up.

- I feel like I'm doing
the most I can,

asking Dafne over and over
and over again.

Hey, I've heard more noise
in a library.

How long?
- Two?

- Cheyenne, I'm up
with two risotto right now.

- Let me check
my lobster tail, please.

My lobster tail will be ready.
- Walking beets right now.

- Two risottos
walking right now.

Two risotto.

- And scallops, Cheyenne?

- That was two scallop
on that plate?

- Yes.

- Dropping my second set.
Now I just need a minute.

Just a minute, Chef.
- Hold on.

Hey, hey, hey, look at me.
Hey, young lady.

- Yes, Chef?
- No, come here.

Tell me the truth.

It's 20 minutes

into the first black jacket
dinner service...

- That was two scallop
on that plate?

- Yes.
- And Cheyenne

is missing an order
of scallops.

- Dropping my second set.
Now I just need a minute.

Just a minute, Chef.

- Young lady, no.

Come here.
Tell me the truth.

Just tell me the truth.
You forgot the scallops.

- Yes, Chef. Yes, Chef.
- It's two scallops.

- Two risotto, two beet salad.
- Yes, Chef.

- So I want to hear it
from you.

"Chef, I forgot one scallops."
You're not telling me that.

- Chef, I forgot one scallop.
I need 90 seconds on a refire.

Definitely Dafne's fault

that not enough scallops
ended up at the pass,

especially because
she's on garnish,

so she should--
voice of the kitchen.

- She's not even telling me
what needs to be fired.

- How long, Cheyenne?
- 15 seconds, Chef.

About to walk scallops.
- I can run it for you.

- Go ahead and walk these.
- Yep, put 'em in.

Thank you.

- Walking scallops now.
- Okay, thank you.

Scallops, Chef?

Here, I can walk your lobster
for you.

- Go ahead and walk this.
- Yeah.

- Might be hot, maybe.
- Heard.

Lobster.

- Where's the other lobster?

- Right here, right here.
Right here.

- Right.
All of you, come here.

All of you, come here.

Put 'em down.

Oh, my goodness, me.

Go, please.
Sorry about the wait.

Go.

Right.
What's happened?

One scallop forgotten...
- Yes, Chef.

- Lobster separate,
lobster raw,

and then we're not even
on the same page.

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

- You need to count down
and remind each other.

- Yes, Chef.
- Yes, Chef.

- I'm not gonna continue

serving a whole dining room
like this.

Get it together now,
all of you.

Yes, Chef.

- Cheyenne, get a grip.
You're literally sinking us.

You got this, you got this.
Come on, focus, focus.

- Yeah, yeah, yeah.

Yes, Chef.

With Cheyenne
now staying afloat

on the fish station...

- All right, about
to start walking carbonara

followed by risottos.

The fab five are
now pushing out appetizers

at a steady pace...

- You like it?
- The lobster is delicious.

Much to the delight
of the Hell's Kitchen diners.

- This is so good, though.

And Chef Ramsay
is now moving on to entrées.

- Six cover, table four--

two halibut,
two New York strip,

two Wellington.

Yes, Chef.

- So two halibut,
five, four, five?

- We're gonna go in
about five.

- Heard.
Five minutes.

- Dafne, make sure
you got garnishes going.

- Yes, yes, yes, yep!

Everything begins and ends
with garnish,

and so Chef is watching
everything that I do.

I just need to stay organized,
stay composed,

take a deep breath,
and kill it.

- Can I help you with anything?
- Yes.

Can you help with my fries?
- I got you--more fries.

- Two halibut,
two New York strip,

two Wellington--how long?

- 2 1/2.
- 2 1/2.

- Dafne.
- Yes, Chef?

- Now that Alejandro's
helping you,

I hope you're talking to him.

- You have mushrooms?
- Yeah, it's in here.

- Is garnish up?

- Yeah,
I'm putting it up right now.

- Heard.

- Right behind you, Chef.

- Oh, boy.

Fab five, my ass.

It's like a sad five.
Come here.

Dafne, you just gave me
that garnish.

Just put your hand
on there--cold.

That's not cold!
That's ice cold!

- Got it.
Get it back in.

- I know, I know.

- Come on!
- Yes, Chef.

- It's definitely not cool
to serve cold mushrooms

because that's
the easiest garnish

in the kitchen to heat up.

- All you're doing
is panicking.

- Yes, Chef.
- I'm not gonna allow you

to throw out.
- Yes, Chef.

- With black jackets,
there's no excuse.

- Guys, I'm walking
with garnish, okay?

- Dafne, is garnish up?

- Six on the two risotto,
right?

- Alex, garnish is up.
Yes.

- Walking Wellingtons
and strips.

- Walking two halibut.

- Hot.

- Cheyenne.
- Yes, Chef?

- Nicely cooked, the halibut.
- Thank you!

- Alex, nicely cooked,
the New York strip.

- Thank you, Chef.
- Service, please.

After a quick recovery

from Dafne on garnish,

the black jacket chefs
have sent out

the first table of entrées.

- It's really good.
- Is it really good?

- On order,
three covers, table six--

one salmon, two Wellington.
- Yes, Chef.

- How long?
- How long do you need?

- Let me check on this.

- I just need a time
with a callback.

You, you, and you in sync--
that's all I need.

- We could do five.
- Five. Five minutes.

- No, you're driving it.
- Yes, Chef.

- How long?
- Five minutes.

- Two Wellington, one salmon.
- Four minutes.

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

- Me. Four minutes.
- Then drive it, young man.

- Four minutes. Let's go.
- Four minutes, heard!

- And if she's not ready

with all that fish cooked
in front of her,

there's something wrong.

- Yes, Chef.
I'll be good in four.

- You know, I've never worked
with half these people.

There's not a rhythm
formed between us yet,

but I know that
whatever musical piece

we're playing right now
sounds like...

- Whoa, what?

- Oh, stop, stop, stop.
Don't blow.

- I don't understand.
- Just let it burn out, please.

- Yeah, I got you.
- Look at me.

- Yes, Chef.
- You're out of control.

Come here, you.
- Yes, Chef.

- Cheyenne is melting down.

There can't be these hiccups

where you just
kind of lose the momentum

and you stop the forward
progression of service.

- You need to calm down.
- I know.

- I'm not gonna allow you
to endanger yourself and us

in this kitchen
like that, okay?

You need to calm down.

- Yes, Chef.
- Thank you.

- This is a mistake
I should not be making

with a black jacket on.

All right.

- Dafne, is garnish up
for the Wellingtons?

- Guys, garnish is up.
- Alex, how long?

- I can sell it right now
if you're ready for it, Chef.

- I think I just need
a minute on salmon.

- I feel like Cheyenne is not
even in this kitchen tonight.

- 90 seconds.

- She took a rocket ship,

and she blasted
off the station.

- How long, please?

- Right now, Chef.
Walking Wellington.

Coming down, hot.

- Wellington with the sauce.
- Wellington, sauce.

Got it, Chef.

- Nicely cooked.

Where's the salmon?

- Walking salmon.

- Oh, boy.

- All of you, all of you,
all of you, stop.

It's over 90 minutes
into a bumpy,

problem-filled
dinner service...

- Oh, boy.

And the chefs
are struggling once again

to get entrées out.

- All of you, all of you,
all of you, stop.

Come here.

- Uh-oh.
Salmon isn't done.

- Well, he looks fired up.

- Come here, all of you.
Come here.

- Oh, damn.
- Oh, they going to the back.

- He just brought everybody
to the back.

I've got no idea
what the is going on.

You earned those black jackets
for a reason.

Right now,
this is embarrassing.

We shut down,
we're not delegating,

we're not communicating,
and we're not united as a team!

Yes, Chef.

- Get it together!
- Yes, Chef.

- Okay, listen up.

I need you to talk to me.
- Yes.

- You tell me.
- Yeah.

- I'll tell you
if it's meat-heavy,

which it clearly is.
- Yeah.

- And we're gonna work
together,

and we're gonna push
out.

- Let's go.
- Let's go.

Cheyenne is definitely
tanking tonight.

- Dafne, can I have
an all-day fish?

- Yes.
- Cheyenne, what do you need?

- I'm good, I'm good, I'm good.

- Dafne, just need
four carrots.

- Heard.

- I'm gonna step up
my leadership role,

be a little bit more vocal,

and hopefully,
we can just bounce back.

- You walk salmon for me?

- Where's your salmon?
- Salmon's right there.

It just needs sauce still.
- Where's the salmon?

- Go.

With Alex's support
on the fish station...

- Go, Christina.

Entrées are
finally leaving the kitchen.

For your sake.

- 4 covers, table 24--
2 salmon, 2 New York strip.

Yes, Chef!

- How long, Alex?

- I need...

- How long?
- Alex?

- Four minutes.
- Four minutes, Chef.

- Four minutes.
- Can we go three?

- Four minutes on two salmon
and two New York.

- Can we go three?
Three minutes.

- Oh, my God.

- Everyone's, like,
screaming over each other.

It's just, like, chaos
but in slow motion.

No!

Just let us know

when you put up garnish,
and I should be right behind.

- Are we now waiting
on the garnish?

- Yes, Chef.
- So your protein's ready?

- 30 seconds.
- Hey, New York strip ready,

salmon ready, and no garnish.

- Garnish in 30 seconds, guys.
30 seconds, garnish.

- Oh, my God.
- Yes.

You guys can walk
with your proteins.

- Heard! Walking.
- Walking strips.

- Walking salmon.

- Oh, boy.

Oh, man.

Alex.
- Oh,.

- Hey.
Come here.

All of you.

The diners can see that
you're wearing black jackets.

I've got more color underneath
my salmon than I have on top.

And just touch that now.
Just touch that.

And we're waiting
for your garnish here.

- Yes, Chef.
- Your garnish set them back.

Then we come on
to New York strip.

I got one medium well
and one rare.

You, you, you, you, you,
off out of here.

Get out!

Fab five, my ass!

- Oh!
- Oh, no!

Oh, no!

- Oh, no.
- Hey!

Across my entire
culinary career,

I've never said that
to black jackets.

Come back to me
with two nominees!

- Yes, Chef.
- Hey!

The good news is,
you're spoiled for choice!

- Wow, that was not supposed
to go like that.

It just... splutters]

Sucked.

- Well, I got
absolutely hammered tonight.

- I mean, so did Cheyenne.
- For sure.

- Thoughts, comments,
concerns?

Obviously fish is
tonight, you know what I mean?

- Fish had
the most mess-ups tonight.

It was a bit
of a cluster.

- Uh, Alex and Dafne.

- Okay.

- Cheyenne and Alex is for me.

- Alex, I mean,

that one -up,
that's crazy.

- I give myself a B-plus--
that damn last strip.

All the other ones went out
nice and pink and medium,

except for that one that
got sent back at the end.

I don't believe I deserve
to be put up for elimination.

- Dafne,
you're obviously quiet.

I felt like communication
should've been a little better.

- There was, like, times when
the salmon call was wrong.

- Well,
I was telling you stuff,

but you looked overwhelmed...
- I was.

- So I didn't want
to keep yelling at you.

- I know, but, like,
you have to.

- But I just don't like
to scream a lot

because then
it just gets too intense.

And I saw you were
getting flustered.

- I know,
but you have to be that.

I do think Dafne deserves
to go home tonight.

She's supposed to be
the voice of the kitchen,

and there's just no excuse
why she didn't talk on garnish.

I just was not getting times
on fish, but that's literally--

- I was telling you
all of them.

- I mean, every so often.

I wasn't getting constant.
I was asking a lot.

- I just don't want to
overwhelm you.

- I can't get overwhelmed
on that.

I promise you,
I'm getting overwhelmed

when they're getting fired,
and I never heard them.

- I definitely think
that Cheyenne is trying

to make me look like the
weakest person on this team,

but today she just shut down.

She freaked out.

She almost looked
like she wanted to give up.

- We've also seen how
that station's been worked.

- I guess
I should've yelled louder.

But if you take that away,

it was really just
that mushroom.

That was
the only thing, really,

that I up on.

- That's just a dumb mistake.
It happens.

- Bizarre.

On a night
that was supposed to be

a showcase of your strengths,

that was a showcase
of your weaknesses.

Alejandro,
first nominee and why.

- First nominee
is Cheyenne, Chef.

Fish just went down tonight.

We never felt that
Cheyenne bounced back.

- Second nominee and why.
- Second nominee is...

- Alejandro, um,
second nominee and why.

- Second nominee is...

Dafne.

Her voice wasn't in control
of the kitchen tonight.

There was just
no communication overall.

- Dafne, Cheyenne,
step forward, please.

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

- Chef, I am a great teammate.
I help wherever I can.

I know that I can cook.
I have so much creativity.

Today's performance--
I should've been a lot louder.

It was just too many people
screaming at once.

I was communicating
with Cheyenne.

However,
she looked so flustered,

to the point where I couldn't
even communicate with her.

I feel confident
in what I did tonight.

Yes, I had bumps.
It was not perfect whatsoever.

However, I did bounce back.
I did not lose my confidence.

And I kept my composure.

Cheyenne did
none of that today.

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

- I'm passionate about this.
I love what I do.

I've had
multiple strong services.

It's just an off night for me,
and I own up to that.

I just wasn't getting
all day, Chef.

And like she said,
she thought

I was too overwhelmed
to receive them.

At the end of the day,

when she got busy with garnish,

I didn't get a single all-day,

and I just couldn't catch up
because of that.

- Chef, that is absolutely
not right.

I was helping her.
I was looking her in the eye.

I was like, "Cheyenne,
this is what you have.

Are you good?"
but at that point,

you couldn't even see her.

She was gone.

I was literally communicating
with her.

- If I wasn't answering you,
I wasn't--

- But you weren't.
- Holy.

- Like, I was literally telling
you how many things you had.

You just looked overwhelmed,
and you were lost.

- My decision is...

Dafne...

Get your act together
and get back in line.

Yes, Chef.

Cheyenne, step forward,
young lady.

For 21 years old,
to do what you've done

and to stand out
on many occasions

in this competition,

I know definitely,
hand on heart,

you're gonna get there.

Okay?
- Yes.

- You'll get there...
- Thank you.

- But not today.
- Got ya.

- Okay.
Give me your jacket, please.

Thank you.

Appreciate it very much.

- Don't you dare
drop that head.

- No.
Thank you so much.

- 21.
- Thank you.

- Got it?
- Yes. Thank you.

- Good night.

- Bye, Cheyenne.

Coming to Hell's Kitchen was
a dream of mine

since I was
10, 11, 12 years old.

I came in this competition
the youngest one here.

I got some Asian barbecue
wings glazed in hoisin

with some chipotle and adobo.

- Cheyenne,
you've overtaken Vlad.

Congratulations. Well done.
- Thank you, Chef.

This is the most intense thing
I've ever done in my life.

- Careful, careful, careful!

- Oh,.
- You okay?

No.

Hell's Kitchen has
definitely taught me

how to push myself
beyond my limits.

Walking scallops!

- Cheyenne! Beautifully cooked,
the scallops.

- Thank you, Chef.

I definitely saw
so much growth in myself.

- Cheyenne,
I got to give it to you.

This is delicious.
- Wow.

- I think your career's
about to just take off.

- Some Alfredo.

- I've learned
from Chef Ramsay...

Oh, my God, I'm so sorry!

- It's okay.

How to have a stronger voice
in the kitchen.

- Two halibut, one Welly!
- Four minutes to the window.

- I definitely saw
so much growth in myself.

Let's go.
- Thank you. Like, let's go.

- I can do so much more than
I ever thought I could do.

Let's go!

- Final recipient
of the black jacket...

Cheyenne.

My ride here has been a dream.

Man, I've came really far.

21? I'll take it.

- Listen carefully.

The winner of this competition

will be the chef who
can not only lead the kitchen

when things are going well,

but when things are going rocky
as well.

Get out of here.

- No more Mrs. Nice Dafne.

The savage Dafne is here.

I'm in "Hell's Kitchen"
top four, so...

this is me putting
on my gloves.

Let's rock.

- Right now,
it's everybody for themselves.

I can't let anybody
knock me off my game.

I know what I'm capable of,
and I just have to prove it.

- It's crazy here.
There's only four of us left.

Maybe I've actually got a shot
of winning this thing.

Whoa.

- As the youngest chef
in this competition,

Cheyenne came a long way.

Unfortunately for her,

the ride ends a few stops
short of Atlantic City.

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

VIP?

- Yeah!
- Yeah, get it!

- Mm, mm, mm!

- You've done this before.

- I'm from Los Angeles, Chef.
I love it.

Will the glory
of flashbulbs and fame...

- Look at this.

You can go suck a.

- You never know a person

until they have their back
against the wall.

Take one chef
off her game so badly...

- Dafne,
get your serious face on.

- Yes, Chef.

- Stop the giggles
and get in the game, okay?

- Yes, Chef. Yes, Chef.
- I am not laughing.

That she goes
toe to toe with Chef Ramsay?

Your food sucks!

On the next "Hell's Kitchen."

- That was weird.