All language subtitles for Hells.Kitchen.US.S21E14.480p.x264

Previously
on "Hell's Kitchen"...

- Here come your bags.
- That's a lot of bags.

The Black jacket chefs

each had to cook
with ingredients

from different cities.

- God, my hand's shaking.

- Oh, my God.

The man
from Tennessee, Alex,

crushed his crab
from San Francisco--

- Every element, from the crab
itself to the avocado purée,

all refreshing and tasty.

- Really nice start.
Seat belt on.

- It's about to
be a bumpy ride.

--but was bumped
from his first-class seat

by Sommer, who made
mahi-mahi from Miami.

- I love what you did
with the mahi-mahi.

- So I think you should

have a seat in first class.
- Wow.

- Congratulations, Sommer.
Well done.

Ultimately,
it was Cheyenne's

tasty New Orleans jambalaya--

- You climbed
a mountain in 45 minutes.

--that had her
flying high with the victory.

- I think your career
is about to take off.

Unfortunately,
a crash at the reward--

- Oh!

--was a sign of things

to come at dinner service.

- Lobster,
it's ice-cold and raw.

As the
Black jacket chefs

struggled to get in sync--

- Just tell me the truth,
you forgot the scallops.

--Dafne
and Cheyenne had

no problems pointing fingers.

- Definitely Dafne's fault
that not enough scallops

ended up at the pass.

- Get it together, now--
all of you.

- Yes, Chef.
- Yes, Chef.

- I feel like Cheyenne
took a rocket ship,

and she blasted
off this station.

- Whoa!
- But the continued

errors from Cheyenne
on the fish station--

- You're out of control.
Come here, you.

--and Dafne
on the garnish station--

That's not cold.
That's ice-cold.

--were too much for
the final five to overcome.

off out of here.

At elimination,
they nominated--

- Cheyenne.
- --and--

- Dafne.
- --but neither chef

was willing to go down
without a fight.

- When she got
busy with garnish,

I just couldn't catch
up because of that.

- I kept my composure.

Cheyenne did none
of that today.

In the end,
Chef Ramsay sent--

- Cheyenne.

--home,
ending her chances

of becoming head chef

at Hell's Kitchen Caesars
Atlantic City.

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

- Get out of here.

- Dinner service was rough,
but Cheyenne, she completely

was blank in the face.

The right person went home.

fought
for my life, dude.

I said what I needed
to still be here.

You just looked overwhelmed,
and you were lost.

We're here to compete,

And so today,
I said what I said,

and I am not apologetic
for that whatsoever.

- Well, that was wild.

- I mean, dude, I had
to fight for my life.

I have to say
whatever I have to.

If people are going to
throw me under the bus

and say it didn't help, then
you can go suck a.

- I'm a little wary of
Dafne and her tactics

just because it
was kind of foul.

- She was looking at
you sideways, for sure.

- I mean, yeah, like, I was
going to fight for my

life, dude.
I don't know.

- You never know a
person until they have

their back against the wall.

- That was crazy, dude.

Well, she
hates me now, for sure.

- Let's go.

Rise and shine.

All right, we good?

- Yes, Chef.
- Excellent.

Right, all four of
you, listen carefully.

This morning,
it's picture time.

- Oh, God.

- Right.
Every lineup over here, please.

Come here
photographers, please.

Come over here.

Alex, why don't you go first?
- Oh, my God.

- OK, guys, Patrick,
take it away, mate.

My God.

Back up.
This is my "VI-Me" moment.

I need some "Brotox."

Can you tighten these
places up, please?

I am 40.

- It's Dafne time.
- Yeah.

- Yeah, get it.

You've done this before.

- I'm from Los Angeles, Chef.

I love it.

- You're such an influencer.

- Mm, mm, mm, mm.

- Sommer, give
it some attitude.

- VIP.

- VIP?

- Alejandro, love it.

- Alejandro, have
you done this before?

Have you been a model?

- I need one more.
Here we go.

This is going to
go on my Instagram.

- Oh my God.
- Oh God.

- Ready?
- Yes!

Yes!

- Listen carefully.

As you know, with the
popularity of social media,

one great photo of
your incredible dish

can really put your
restaurant on the map.

Take a look at this.

- Wow.
- That looks like a painting.

- I mean, it does look like
a piece of art, doesn't it?

- Yes, Chef.
- Unreal.

- This one was created by
Monsieur Joel Robuchon.

This is a beautiful disk
of caviar

surrounded
by cauliflower cream.

- Chef Joel Robuchon,
that guy is a legend.

- Take a look at that.

- Wow.

- This is Daniel Humm's
signature dish,

a beautiful John Dory cooked
sous vide with saffron fumet

and fresh tomatoes.

Stunning, right?

- Yes, Chef.
- Yes, Chef.

- Daniel Humm's John Dory
was super beautiful.

I saw he did the
scale-inspired skin.

And that's something that
I've been wanting to do.

Wow.

- And here we have my
signature dish,

a beautiful
slow-roasted squab.

- Your eye just
gets drawn to it.

You see a dish like that,
and you

want to go eat it immediately.

- I've got another one for you.

In a moment,
all four of you

are going to go into
the kitchen

and make an amazing
seafood dish

that's worthy
of being featured

by "Entertainment Weekly."

- I love making pretty food.

I mean, at my old restaurant,
that was what we did.

I mean, we made art on a plate.

- Your 45 minutes starts now.

Off you go.

In today's
Final Four Challenge,

the chefs will be creating
a stunning seafood dish

with the winner being featured
in "Entertainment Weekly."

It's so important that
you remember that people

eat with their eyes first.

- What's your seafood pick?
- Branzino.

Obviously, the dish
needs to look immaculate.

And then it also needs to back
it up by tasting very good.

Going Thai, man,
with yuzu kosho.

- To make a curry underneath?
- Yep.

- I'm eager to step
outside of my comfort zone

and do something that
I've never done before.

This is the Thai snapper.

I'm making a potato-crusted
Thailand snapper.

I want to do the potato
crust as if it's scales.

- It's ambitious and I love it.

- Thank you.

- What are you going
to do with the lobster?

- Seafood polenta
with uni butter.

I live in California,
in Los Angeles,

so why don't we do an
ocean, beach-inspired dish,

putting lobster and
clams and mussels,

and doing an uni
butter with it?

- Good choice.
- Thank you, Chef.

- I'm gonna go with the bass.
It's a little bit meatier.

Basically, poach that
in a nice broth.

The thought of being able
to make a beautifully

presented dish today
with elegant ingredients

is very exciting.

And do, like, a
galangal-parsnip butter sauce.

- Just under 30 minutes left.
- Heard.

- Doing OK?
- Yeah.

The most important thing is
to get my potatoes down

and get them chilling so when
I'm ready to sear it,

that potato stays on the fish.

- You've got 16 minutes.
- Heard!

- 16, thank you.

This is what the top
four is all about.

It's going to take all of
the technique and skills

that all these chefs have,

and I just want to prove
to people and Chef Ramsay

that I have what it takes.

- Just over 3 and
1/2 minutes, Chefs.

- Thank you, Chef.
- 3 and 1/2.

- Argh, 3 minutes.

All right, Dafne, create
something beautiful.

Be the mad scientist
and start plating.

- Make it count.
- Yes, Chef.

- Beautiful micro herbs,
finishing touches.

30 seconds to go. Come on.

- I am slowly focusing
on plating right now.

I just want to make sure I
execute this dish perfectly.

- 10, 9, 8, 7...

Well done, Alejandro.

6, 5, 4...

- Come on, guys.
- 3, 2,

1, and serve.
Good job.

- I'm looking around.
This is some stiff competition.

And everybody's plate
looks absolutely amazing.

- Here to judge your dishes
on their taste

and you're presentation
is senior editor

of "Entertainment Weekly"--
- Ooh.

- --Gerrad Hall.

Please welcome.

Welcome.

- So good to be here.
Thank you.

- Nice to see you.
- I'm excited.

I'm very hungry.
- It's a pleasure having you.

How important is
visual content for you?

- It's everything.

We like to direct our readers

to the best things in TV,

in movies, but also in
food, because, for me,

food is entertainment.
- Absolutely.

Well said.

Let's start with Alex, please.

Come up and present your
dish to Gerrad and myself.

- Here you are, sir.

So I have a striped bass.

I seared it, poached it.

I took the skin off and
then fried it and made

a crispy fish-skin chicharrón.

The sauce is a parsnip
uni-butter sauce.

- Gerrad, please.

- That's a little bite
of heaven right there.

These colors are popping
for me right now.

That fried skin in there,
it takes it

to a whole other place.

Beautiful but simple,
in a very striking way.

- Thank you very much.
I appreciate that.

- Solid start.
Thank you, Alex.

- Thank you, Chef.

- Right, up next,
Sommer, please.

- I'm confident in my dish.

All you can do is put
your best foot forward,

and that's exactly
what I did today.

- Oh, wow.
Please describe this.

- I wanted to do a multicolored
potato-crusted snapper.

I made a beurre sauce.

And I also used the
skin of the snapper

to emulsify that sauce.

- Your sauce on the
bottom is incredible.

- Young lady, this dish pops.

Really good job.
- Thank you, Chef.

- Thank you, Sommer.

Alejandro, let's go.

- My dish is definitely
worthy of a win.

Not only do I know
it tastes great,

but it looks visually stunning

and it's literally
a work of art.

- Wow.

- This is my love
for Thai food.

So you have a Thai green curry.
The fish is branzino.

It's cooked on the skin-side
down the entire time.

And then, you just have
some roasted vegetables

and some micro herbs.

- Mm.

That fish is
cooked beautifully.

- Thank you, Chef.
- I'd like you to

jar that sauce for me,
first of all.

- Thank you.
- It's really good.

I want to know everything
about this dish.

If I was flipping
through the pages,

this one would make
me stop, hands down.

Beautiful colors all around.
- Thank you.

- Thanks, Alejandro.
Good job.

- I think I might make my
own sauce company after this.

- Final dish, Dafne,
please step forward.

Thank you.

- I feel so confident
about these plates.

I'm like, yeah, here you go.

Wow.

- Mm.

- So because I am a
Los Angeles native,

I wanted to give you a little
bit of what the ocean is here.

So for the plate, you have
that beautiful ocean color.

And then a sea urchin
polenta represents the sand.

All the clams in there and the
mussels and the lobster--

that defines all the
beautiful creatures

that are in the ocean.

So I hope you enjoy it.
- Oh.

That butter, oh my.

This is doing things.

This is doing things.

- Thanks.
- Wow, yeah,

this is elegance,
really elegant.

- Elegant,
beautiful, delicious.

- Thank you.

- I'm thoroughly impressed.

- Dafne, thank you,
- Thank you.

- Wow, amazing job.

Now for the most
difficult part.

Whose dish tastes
and looks like a star?

The star of
this challenge is--

- Whose dish tastes
and looks like a star?

The star of
this challenge is--

Gotta go with Dafne.

- Dafne.
- It's Dafne.

- Congratulations.
- Thank you so much.

Thank you.

Yeah!

I'm going to be on
"Entertainment Weekly."

It's a great, great
achievement for me.

- Congratulations, Dafne.

- You're all incredible
chefs, truly.

- Thank you so much.
- Yeah, of course.

- All right, take care.
- Thank you.

Garrad Hall, everybody.

Wow.

Dafne, congratulations.

- Thank you so much.

- What a dish.

I have a very luxurious
day planned for you.

- Nice.

- My dear friend
at Walter Manzke,

the chef patron and creator
of the fabulous République.

- Wow.

- And he's reserved
a two top for you.

There's more.

I'm sending you on
a shopping spree.

I've closed down
one of LA's hottest

boutiques, American Rag.

Now, you and your fellow
chef will have

$5,000.

- What?
Oh, my God.

- Who'd you like to take?

- This is so hard.

My choice is--

Alex.

- Alex.

- He's getting out!
- I'm getting out!

Finally.
- Wow.

- So I haven't been out of
Hell's Kitchen in weeks.

I can't wait.
I thank you so much.

- You deserve it, Alex.

Look, look, look, look.

Ah, it's Hell's money.

Literally-- oh,
that sounds bad.

This is heaven's money.
I'm excited about this.

- I'm getting out!

Thank you, Dafne!

- Right, whilst Dafne and
Alex are off spending,

you'll be spending your time
back here, hard at work.

The New York strip is
a hot item here on the menu.

We are melting
through our supply

of that delicious
compound butter

that goes with
that New York strip.

So today,
both of you will be

churning lots of butter
by hand.

It's a great arms workout, yes?

- Yes, Chef.
- Head to the dorms.

Christina will tell you
when that butter

is ready for pounding.

- Yes, Chef.

- Maybe ask Dafne to
bring you something back.

it.

- Money.

- Let's go.

- Woo.

While Dafne
and Alex hit the town

for some stylish new outfits,

Alejandro and Sommer are in
for a tedious, punishing day.

- You guys get going.
I'll check in on you in a bit.

It's a lot of work.
- Yes.

- Damn, I wish I still had
my Punishment Pass, bro.

- Yeah, I know.
But I feel like

you already had me
in your head, to pick me.

- I did.

I'm going to pick Sommer.

Sommer.

- Yeah.
- Well, Sommer, welcome

to the Blue B-Team.

- Hi, guys.

- There you go.

- How dare you.

- I did it 'cause I like
to piss people off.

- I would have never known.

Alejandro, he loves
getting under my skin.

But I think now he knows that's
the wrong technique with me.

- I'm ready to
just get attacked

by dogs at this point.

- I'm ready for you to
get attacked by dogs so--

- Yeah, yeah, yeah.

- You're finally out, Alex.

- It feels amazing to be
out of Hell's Kitchen.

So it's nice to see the sun.

- Just, like, the best
thing I've ever seen.

Walking into the store,
I'm like,

dun-dun... duh-dun... dun-dun.

Love it, love it.

Vintage everywhere.

Man, I'm just going
wild here, Alex.

- You look like Blossom,
which was a show

that was in the '90s.

Oh, my gosh.

This is just the best
moment of my life.

Yeah!

I don't shop.

I don't know where we are.

I don't even know how to shop.

I like this.
- Very dad-ish, yes.

- I mean, I am a dad.

I've been wearing the same
clothes for six years.

- Whoa, douchebag.

This is like
very strange to me

to have to, like,
pick out things.

I need to find something
for my children.

- Oh, there's little boy
stuff over there.

- Where?
- Do you not see

the shirts hanging?
- Oh!

- Yeah.
- While Alex and Dafne

flex their shopping muscles,

things are getting sweaty
with Alejandro and Sommer.

- I don't wanna ever be caught
with this motion ever again.

- I don't even wanna
make eye contact.

- "Hell's Kitchen XXX."

Butter churning--
it's very tiresome.

My arms are already,
like, feeling it.

This sucks.

- Oh, God, I'm not even
getting close, dude.

I underestimated this
punishment so much.

It's so much work for such
a small amount of butter.

My arms are killing me.

I haven't had exercise like
this since like high school.

This is so inappropriate.
I love it.

- I hate it.

- This looks beautiful.
- My God, look at that burger.

- Oh, my God.

Yeah, this is one of the best
meals, I would say, we've had.

Who do you think is going
to be in the finale?

- The two people
sitting at this table.

One of us is
turning the handle.

The other one's going to
be hugging Chef Ramsay.

- Oh my God.

That's scary to even--
- I don't know

which one's which.
You're my biggest competitor.

- Since day one,
I'm like, God, Alex.

He's just gonna kill

everyone in this competition.

- Well, I killed
all the old people.

- Yeah, you did.
- Now I've just got the

young ones to take care of.
- Oh God.

- What a friendly enemy...
lunch.

- I love it.

- This lunch is delicious.

I'm going to kick
your ass tomorrow.

Either way, I got a job
waiting for you if I win.

- You're going to
have to beat me first.

With dinner
service just an hour away--

- Let's go.

--Alex and Dafne
are back from the reward,

and the final four chefs
are preparing for

the biggest dinner service
of their lives.

- Good luck, guys.
- Yep.

- Good luck.

- Be yourself.
- Yep.

- The pressure is on right now.

It's the final four.

Like, it's no room for failure.

- Dafne, with me--
- Yes, Chef.

- --just two seconds, please.

- I'm not sure
what's going on over there.

I have so many things
going through my head

right now that I
need to stay focused.

- He said it was more
carb-based than--

- Yeah, I'll go grab it.
- --reach-in.

I'll grab it.
I'll grab it.

I'm down.

I've been to Britain,
and your food sucks!

- That was weird.

It's less than an
hour before dinner service--

- Dafne, with me--
- Yes, Chef.

- --just two seconds, please.
- --and Chef Ramsay

has called Dafne
to the pantry.

- I'm down.

I've been to Britain,
and your food sucks!

- That was weird.

That was-- I didn't know
what the hell was going on.

That was a very
awkward moment for me.

- Alex, 30 seconds
with me in the back room.

Let's go.
- Yes, Chef.

- Right, close the door.

Big night.
We are fully booked.

There's only four of
you left in there.

This can go two ways tonight.

You're gonna run the kitchen
or it's gonna run you.

Where are we going?
- I'm gonna run the kitchen,

Chef.
- We need to be assertive.

Show me you're ready
to be a head chef.

I want you to step up right
to my face in a minute

and tell me, Chef,
I've been to London,

and trust me,
your food sucks.

Turn around.

- Oh, that makes sense.

That's why Dafne's literally
yelling at Chef Ramsay.

- I've been to London,
and your food sucks!

Why are you laughing?
- I can't say that.

- You want me to tell you that?
- Give it to me.

Oh my god.

- Chef.

- You're smiling.

- No, you smiled.
All right, OK.

- No, come on, girl.

- I've been to London.

Recook these
scallops again or--

Get the-- get-- eh, sorry.

- You're from Brooklyn, right?
- Yeah, I am.

- 'Cause right now,
I feel like you're

from Catalina Island.
- No.

- These scallops have been
called back three times now.

You need to refire them
or get out of my kitchen.

- Better, but not good enough.

- Chef, I've been to London.
I've been all over the place.

I've been in Dubai, Singapore.
Your food sucks.

Your food sucks.

- Come back strong.

- These scallops
are overcooked.

Remake them or get the
out of my kitchen.

- Love that.
- OK.

- Let's go.
- Let's kill it.

- I can't believe you
said that about my food.

Let's go.

- Everybody's fired up?
- Yes, Chef.

- You four,
the very best of luck.

Marino.
- Sí, Chef.

- Open Hell's Kitchen, please.
- Subito.

Tonight the dining
room in Hell's Kitchen

is packed with diners
looking to celebrate.

- Cheers.
- Cheers!

- Woo.
- Happy birthday.

- Oh my God, happy birthday.

And joining
them are iconic stars

of the big screen--

I love you.

--and personalities
with millions of followers.

- Don't mind if I do.

Tonight,
the final four are serving

Chef Ramsay's signature menu--

- I'll have
the beef Wellington.

- I'll do
the truffle carbonara.

--and facing their
most critical task yet.

- This is crazy.

Chefs will take
turns running the pass.

During their turn,
Chef Ramsay

test their attention to
detail with various sabotages.

- Here we go.
OK.

And the first chef

to run the pass
this evening is--

- Right, sir.
Alejandro.

Let's go.
On the hot plate, please.

- This is my moment to shine.

I have been waiting
for this moment

since I got into
this competition.

- Chef Alejandro,
I've a six top for you, OK?

- Thank you.
- You're welcome.

- I want to look out for all
these appetizers tonight.

Order in.
- Yes.

- Six covers, table one,
two carbonara,

two risotto, two scallops.
- Heard.

- Heard.
- Alejandro at the pass.

Everyone, order up.

I'm like, oh, God.

Is that God?

How long? Two carbonara,

two risotto, two scallops.

- 60 seconds away.
- 60 seconds.

- I'm going to give you 30
seconds, scallops and lobster.

- Thank you.

- Scallops out.

- Lobster, scallops.
- Let's go.

- Risotto walking.

- Risotto walking,
right here, Chef.

- Good.

I'll plate that.
You do the scallops.

- Chef.

For Alejandro's

first
attention-to-detail test--

- Carbonara.

- Carbonara about to walk.

--Chef
Ramsay has replaced

the arborio rice in the
risotto with orzo instead.

- I'll finish that.

Finish the risotto.

Check the seasoning,
everything.

Hey, this is orzo.
This is up, guys.

- Orzo?

- Well-spotted, OK?
- Yes, sir.

- Well-spotted. Let's go.
Finish the scallops.

Finish the carbonara.
- Yes, Chef.

With the first
sabotage caught by Alejandro--

Eh... sabotage!

--he is now ready to
send out the first appetizers

to happy diners.

- All right.

- Hey, if any-- if it's
actually not that good,

guys, I'll take all of it.

And Alejandro
is not slowing down.

- Hey, hey, hey, fire two
halibut, one New York strip.

How long?
- Heard.

- Five minutes.
- Five minutes, heard.

- I'm feeling great.

I feel like
I'm in my brewery

calling out tickets.

It's nice to have my presence
felt and my voice heard.

- All right,
I'm walking halibut.

And I'm ready on
strip right now.

- Behind.
- Thank you.

For Alejandro's next test,

Chef Ramsay has swapped out
the strip steak with a ribeye.

- OK, I'll do the two halibut.

You do the
New York strip, please.

- Yes, Chef.

This is a ribeye.
I need a New York strip.

- Well-spotted, brilliant.

Well done. Finish dressing.

- Yes, Chef.

Nice try with the ribeye,
Chef Ramsay,

but you're not getting
anything past me tonight.

Two salmon, two New York strip.
How long?

- Walking,
right behind you guys.

- Two with garnish
coming in 30.

Salmon garnish right behind.

- All right,
two New York in a window.

For Alejandro's
third test--

- Garnish, please.

--Chef Christina
has served lentilles du Puy

instead of black lentils--

- Let's go.

--for
the salmon garnish.

- Come here, you.

- Wrong lentils.

- Get rid of that.

Two fresh plates, let's go.

- I need a new lentil.

Thank you, Chef.

I can't believe
I missed that one,

but they got-- it got me.

- Jump onto the meat, please.

Let's go.
- Yes, Chef.

I am super proud of myself,

and I'm
still feeling confident,

and I think Chef feels
confident in me as well, too.

- Sommer, on the
hot plate, please.

- I have a six top
here for you.

- OK, thank you.
- You're welcome.

- Two risotto, two scallop,
and one beet salad.

- Heard.
- Yes, Chef!

- How long do
you need on apps?

- Five minutes all day on apps.
- OK, heard.

- What's the next entrée pick?

- Don't worry about it.
I'ma let you know.

Thank you.

- OK.
- She's bossy.

I love it.

- Sommer feels a little
frantic to me on the pass,

not quite as organized
and streamlined.

Her tone comes off
a little aggressive.

Chef, was that last app called

two risos or one?
- I got you right now.

While Sommer
is helping guide Alex

with the appetizer order--

- Two risotto--
- Heard.

- --two scallop,
one beet salad, OK?

- Heard.

--she doesn't
realize she's just failed

Chef Ramsay's first test.

- Appetizer, six covers.

- Six covers.
- Six covers.

So he's forgotten one
appetizer, one entrée.

Get Marino in here.

- OK.
- You need to spot that.

- It's my fault for
not catching that.

And I'm never going to let
that mistake happen again.

- Walking carbonara,
walking carbonara.

- Behind you.
Walking scallops, Alex.

Alex, walking scallops.

- Let's go, John, please.
- Yes, Chef.

- Where are the two risotto at?

- 30 seconds.

- Your carbonara
already went up.

- I know.
As 30 seconds, we--

I had a butter issue.

- Heard.

Can you just send this?
- Yep.

And whenever you come back,
we'll have the risottos.

Come on, we set the apps.
- 30 seconds.

- How long do you need?
- 30 seconds.

- Come on.
- I got you.

- Are you not listening,
or is it my approach?

I need appetizers, Alex.

- Oh my God.
- Come on.

It's over an
hour into dinner service,

and the Black jacket chefs are
taking turns running the pass.

- Where are the two risotto at?

- 30 seconds.

And Sommer
is frustrated--

- Come on, we sent the apps.

--by Alex, who
is behind on risottos.

- Come on, please, Alex.

- Pushing.

- I need appetizers, Alex.

- Oh my God.
- Come on.

- Yo.

Here you are.
- Thank you.

- Hey, Alex.
- Yes, Chef.

- Don't look so confused.
We're about 90 seconds off.

- Yes, Chef.

Alex's
risottos finally make

their way to excited diners.

- All right, where
are my entrées?

- Walking now.
- Heard.

- Walking now.
- Lamb, please.

- Walking halibut,
right behind you.

For Sommer's next test,

Chef Ramsay has replaced the
halibut with Chilean sea bass.

- OK, put the ol' halibut on.

- This is cod.

- Come here.
Say that again.

- This is not halibut.
This is cod.

- Look at me.
Well done.

Chilean sea bass.

- OK.
- Well done. Well done.

No, I'm not laugh--
hey, hey, I'm not--

- All right.

- I'm not around.
- OK.

- Look at me.

Well caught.

- At this point, it's good.
I'm feeling good.

I'm catching mistakes.

You have to be on everything.

Like, it's no room for failure.

For Sommer's final test,

Chef Christina has served
arugula instead of spinach.

- And stop.

Garnish, what is that?

- Carrot purée,
carrots, and spinach.

- Taste that spinach.

That's arugula.
- That's not spinach, yeah.

That is not spinach.

- You've got to be vigilant.
- Yeah, Chef.

- Spinach, arugula--
two different things.

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

Jump back on apps, please.

- I knew that it looked weird.

It was bright green.

Spinach is dark green.

Any little thing
that I messed up on

might be sending me home.

- Alex, on the hotplate please.

We'll go now.

Two risotto, one carbonara,
one scallop now.

Yes?
- Got it, yes, Chef.

- Let's go.
- How long?

- 25 seconds on my scallops.
- 1 and 1/2.

- 1 and 1/2.
- 90 seconds, heard.

90 seconds.

It's a big deal, getting
to run that pass,

getting to work
right next to Chef.

It's a lot of responsibility.

I'm not taking it lightly.

Alex's first
attention-to-detail test

is around the corner.

- That's for your salmon
salad right there.

- Thank you.

- Yes, Chef.

A carbonara with
fava beans instead of peas

is waiting for him
at the pass.

- No, these are too loose.
That's too loose.

And there's fava beans
in there instead of peas.

- Look at me.
Look at me.

Well spotted.
Well spotted.

Now that Alex has
caught his first sabotage--

- All right, walking.

--and Sommer has brought

up the right carbonara--

- I've got them.
I've got them.

- Oh, sorry, Chef.
- Careful, careful.

--Chef Ramsay is
bringing up Alex's next test.

- Let's go.
- Sommer.

- Yes.
- It's a dash more salt.

Replacing Dafne's
scallops

with halibut disks.

- Plate the scallops.

- Those are obliterated.

Hell no.

That's not even
scallops, it's halibut.

- It's halibut.
Well spotted.

Concentrate.
- Yes, Chef.

- You miss nothing.

- My scallops were perfectly
cooked disks of halibut.

That was sneaky.

- Go John.

That's it.

Sabotage.

We're going to go two
salmon, two strip,

two Wellings, and one lamb.
- Heard.

- Yes, Chef.
- It's critical to run

the pass with perfection.

You are the last
line of defense.

She's going to drop them--
- Yes.

- --and you're about
two minutes out.

- Yes, drop scallops, OK?
- Good?

If anything's wrong, if
anything's off, it's on you.

For Alex's
next test, Chef Ramsay

is switching the rack of lamb
with a rack of venison.

- And slice the lamb
and finish the Welly.

Let's go.

Gently, nice and
gently now, OK?

And stop for two seconds.
Look at that lamb.

- It's a little under.
- No.

It's not lamb.
- It's not lamb?

- It's venison.
- Holy.

I knew it was wrong.
I knew it was wrong.

- Let's go.
- Trust no one.

Doublecheck everything.

And that's what you have to do
while you're running the pass.

- Good job.
- Thank you, Chef.

- Let's go.

- I felt at home at the pass.

Like, I-- I miss that.

That's-- oh, God, it felt
like being in my restaurant.

Heard.

Think I caught most of them.

But that damn lamb rack
plate messed me up.

- Plating up there
is no joke, man.

It's intense.

- Here I go next.
- Dafne.

Two carbonara, one risotto,
one scallop, yes?

- Yes, Chef.
- How long?

- You guys, how long
on two carbonara, one--

- Four minutes.
- --risotto, one scallop.

Thank you.

Oh, this is intense.

Like, there's so many things
I know that can happen.

But I got this, Chef.
I will make you proud.

Hi, Marino.

- I have a four top
for you, OK?

- Thank you, Chef.
- You're welcome.

Unbeknown to
Dafne, she is holding

in her hand her first test.

Marino has written
the wrong number

of entrées on the ticket.

Four covers, two
scallops, two carbonara.

- Heard.
- Yes, Chef.

- Entrees, two salmon,
one New York.

Heard?
- Yes, Chef.

- All right, stop.
Look at me.

- Yes, Chef.
- Four covers, table 50.

Read the entrées to me.

- Two salmon, one New York.

- How many dropped?
- Sorry, Chef?

- Has the penny dropped?
- No, Chef.

- Read the entrées.
- OK.

- Two salmon and one New York
strip is how many entrées?

Three.
Oh,, OK.

Marino screwing me already.

- Hey, I'm not laughing.
- Sorry, Chef.

- I am not laughing.
- Yes, Chef.

Marino, please get
your stuff right.

I need one more
entrée for this.

- Gotcha. No problem.

- Now I'm awake, Chef.

I got my first little sabotage

and no more mistakes
here on out.

- After these appetizers,
Fire two Wellington,

one salmon, one halibut.
- Yes, Chef.

- They should give that
to you in six minutes.

- Yes, Chef.
- Let's go.

No. And let them know.
- One risotto.

- Oh, there's a table.
Come on!

- Yes, Chef.

- Hot, hot.
- Everyone, listen up.

Entrées fired, one halibut, one
salmon, and two Wellington.

How long?
- Five minutes, Chef.

- Thank you so much.

- Yes, Chef, five minutes.

I feel like Dafne gives off
nervous energy.

Being a leader, some
people are born with it,

and some people aren't.

- You guys, how long on two
scallop and two carbonara?

- So we're sending
entrées first? Is that right?

- Wait, how long do
you need on entrées?

- No, no, no, you call it.

- No, I need the two
scallops and two carbonara.

- Two minutes on entrées.
- Two minutes.

- OK, we're sending apps first?
- Sommer, stop.

- We're sending apps first?

- Stop talking over me.

It's 90 minutes
into dinner service,

and Dafne is the last
chef to run the pass.

- You guys, how long on two
scallop and two carbonara?

- So we're sending
entreés first?

But Sommer is still
trying to lead the kitchen.

- No, I need the two
scallops and two carbonara.

- Two minutes on entrées.
- Two minutes.

- OK, we're sending apps first?
- Sommer, stop.

- We're sending apps first?

- Stop talking over me.

- OK, sorry.

- OK, let's go
on entrées first.

Then we'll go on appetizers.
Heard?

- Heard.
- Yes, Chef.

- Sommer's talking over Dafne.

Coming out hot, hot, hot.
I just think that's rude.

We didn't do that to her.

But as soon as Dafne got up
there, she did it to Dafne.

- Garnish on first,
just in the middle--

- Yes, Chef.
- --on the potatoes, gently.

For Dafne's next test,

Chef Ramsay has switched out
the salmon for Arctic char.

- Let me try this.

- Let's go.

Let's go, let's go, let's go.
- Is this Arctic char?

Arctic char, Chef?

It looks like it.

- Well spotted.

Send the Wellington.

- Here you go.

It's just something inside
of me where I was like,

Arctic char.

I literally need to
have my vision on.

I have to have goggles on
and just be like bzzzz...

checking everything.

All right, you
guys, entrées fired.

One lamb and two
Wellington, how long?

- I'll give you
entrées in one minute.

- Thank you.
I'm going with the flow.

I feel confident.
My voice is out.

I'm doing a great job.

- Voice was there.
- Yes, Chef.

- OK, back in the
kitchen, please.

- Yes, Chef.
- Wipe down first. Thank you.

Let's finish strong, group.
- Yes, Chef.

- Good job.
- Thank you.

Now that each
chef has run the pass,

the final four are working
together to complete

a successful service.

- Ooh, I like that.

Delicious, delicious.

- All right, line up guys.
I want a quick chat.

- Yes, Chef.
- Quickly, quick.

There's an insight to what
we do on a nightly basis.

Not easy, is it?
- No, Chef.

- I pushed you to the limits.
Well done.

- Thank you, Chef.

- Now, tonight,
I need the four of you

to come to a consensus
on the one person

that should not continue
in Hell's Kitchen.

Is that clear?
- Yes, Chef.

- Get out of here.
- Yes, Chef.

- That was crazy.

Good job tonight.
Good job tonight.

- Good job.
- Good job, everybody.

- Everybody did such
a great job today,

and that's why this is one of
the hardest decisions to make.

But it's very
important, as leaders,

to make tough decisions.

So I'm, like, torn between
two people, and it's you two.

For you, I feel like your voice
can be way more insertive.

- Your voice needs to
be a little louder.

Obviously--
- But that's just who I am

in the kitchen.

- Sommer, I thought you were
a little frantic at times.

You can be assertive but
maybe word it differently.

- The only thing I didn't
like about your service

was if we asked you what
was going to be fired,

you were kind of like,
I'll give them to you

when I give them to you,
and I don't like that at all.

What's the next entrée pick?

- Don't worry about it.
I'ma to let you know.

- I didn't mean to come
off, like, aggressive.

I have to focus on
appetizers first.

And whenever I fire the
entrées, I will let you know.

- It felt a little dismissive.

Like, I'll tell
you when I'm ready.

- They can't handle my voice.

Maybe it's just
too much for them.

But whenever you're
working in a busy kitchen,

you have to assert yourself.

Dafne, I was going
to vote for you.

Past nights when
you worked garnish,

I've seen you overwhelmed,

and I just feel like
whenever too many things

are thrown your way,
you don't know

how to handle that situation.

- If that's all
she has as an excuse

is that I get flustered--

of course, I could be louder.

And I did that tonight.

- No matter what
we decide here,

it's ultimately
still up to him.

- What an amazing journey.

Gosh.

- Only three of you
will be continuing

to the final challenge.

Alejandro,
tell me why you think

you deserve a spot in the
final challenge, please.

- Chef, I feel like I am an
awesome leader in the kitchen.

My voice can be heard.

I know I have a great palate.

I know I can be as
creative as possible.

And I know that I can succeed
as the chef in Atlantic City.

- Dafne.

- Chef, I've proven to you
that my creativity is there.

I always think
outside of the box.

As a leader in the kitchen,
people would want to

work for me, and we would
always put out good food

because of the vibe
in the kitchen, and just,

you know, just good morale.

- Alex.

- Chef, I believe
I'm incredibly

persistent and driven.

I feel like I have
been very consistent

throughout this
entire competition.

I believe that most of
the other competitors

look to me as a leader.

I'm not going to be
outworked by anyone.

And it would be an honor and a
pleasure to be there with you.

- Sommer.

- Chef, I have
so much drive,

so much passion,
so much talent.

And I have that natural voice.

I've been on an uphill
battle from the moment

that I stepped in this kitchen.

And every single step of
the way, I've bounced back,

and I've grown
every single day.

I know that I can succeed,

and I do everything in my
power to make it happen.

- Personally, I'm mad
at all four of you

because you've made
this so difficult.

The first chef advancing
to the final three is--

Congratulations, Alejandro.

Young man,
you were great tonight.

- Thank you, Chef.

- Consistent, assertive,
focused, but a strong leader.

The next chef advancing
to the final three is--

Congratulations...

Alex.
- Oh my God.

- Young man, you are strong.

- Thank you, Chef.
- You commanded respect.

Because you ran
that kitchen like

you were running
your own restaurant.

- It felt like home.

- Dafne, Sommer.

There is only one more spot.

One of you will be joining
Alejandro and Alex.

The final chef
advancing tonight is--

Congratulations--

- Dafne, Sommer, there
is only one more spot.

The final chef
advancing tonight is--

Congratulations--

Dafne.

- Oh my God.

- Young lady, your
attention to detail tonight

was one of the best
I've ever seen.

You stayed composed.

You were calm
and you were strong.

And more importantly,
you had a voice.

Sommer, come over.

First of all, young lady,
the promise you have,

going forward, is incredible.

The growth you've shown
since the beginning

of this competition
has been remarkable.

You, young lady,
are the definition of VIP.

- Thank you, Chef.

- And I'm going
to be in New York.

You're going to be in New York.

My door is open.

- Thank you.

- Promise me you'll continue.
- Oh, definitely.

I'm never going to give up.
This is something I want to do.

And this is just one
step on my journey.

- I'd like you to keep
this amazing jacket.

Let it be a reminder of all
the hard work and success

you've had here
in Hell's Kitchen.

- Thank you.

- Good luck, girl.
- Bye, Sommer.

- Bye guys, good luck.
- Bye, Sommer.

- Having the
opportunity of winning

swept from under my feet,
it overwhelms me.

But I'm very happy
of the progress

that I made throughout
my journey here.

Everything is VIP.

Everything is VIP.
- Everything?

- Everything.
- Everything?

- Everything.
- Damn.

- It's not VIP.

It feels like
general admission.

- And I have to prove
that I deserve to be here.

- Point goes to Sommer.
Congratulations.

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

Woo.

- Good job.
- Thank you.

- You're welcome, VIP.

You did great.
You did awesome.

- There were so
many moments of joy.

Aaaah!

You know what I'm saying?

Come on.

There were so many
moments of stress.

- Come here!

It's red inside.

- If you're pissed off--
- Don't be turned up on me.

- That's your fault.
You make yourself unlikable,

and that's what
it is, all right?

- OK.
- You're done.

- There were moments
of sadness.

Like, I know what
I'm doing.

But I never give up on myself,

and I definitely showed
Chef that I'm resilient.

- Sommer, beautifully cooked.
- Yes, Chef.

- Well done.
Good job.

- Thank you.

- The best leader in
the Red Team was Sommer.

- Thank you, Chef.

- The first chef receiving
their black jacket, Sommer.

- Oh.

- Walking in here,
Chef said I wasn't a VIP.

But leaving here, he said
I'm the definition of VIP,

which means everything to me.

- Celebrate this
very special moment

because you've earned it.
Congratulations.

- Thank you, Chef.
- Well done.

- Thank you, Chef.
- Thank you, Chef.

- What are you waiting
for, an ice cream?

Come on.
- That would be great.

- Holy moly!
I am top three.

God, if my parents were
here, they would be so proud.

And to all my Latinos out
there, your girl made it.

- Top three, oh my God,
I cannot believe it.

I cannot believe it.

My wife and my son
would be so proud.

You know, hopefully they're
here for the finale.

- Feels so good.

Not only do I get to wear this,
but now I'm in the top three.

It's just me, Dafne, and
Alejandro fighting it out.

May the best chef win.

- Oh my God.
- Oh.

- Oh God.

- There's no doubt in my mind

that Sommer is going to do
great things in this industry.

She's definitely VIP
in my book.

Next time
on the two-hour

finale of "Hell's Kitchen"--

- Our final three
amazing chefs.

- I got this, no problem.

Let's go!

- Former teammates,
welcome back.

- This is wild.

- I feel like
I'm about to vomit.

In their
final challenge--

- Pull it, cut it, taste it.

Two of us is going forward
to the finale,

and one of us
is going home.

--the chefs
pull out all the stops--

- This is a freaking
intense battle.

--for the
most discerning palates

in the culinary world.
- This takes guts.

But I would like to see
just a little bit more

of that prawn come through.

- The seasoning on
this side is so great.

And then, when you get to
this side of the plate,

you lose a little bit.

- This steak's
cooked immaculately.

The only thing that let
you down is your purée.

Find out who
can handle the heat.

- Running out of time.
You've got to get these cooked.

- There's zero room for error.

- Difficult decision.

And later,
whose door will open?

- Please,
step up to your doors.

- Someone's life--
- One.

--is about to change--

- Two.
- On the season finale--

Three.

--of "Hell's Kitchen."