Original subtitles

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."