Original subtitles

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.