Original subtitles

narrator: Previously on "Hell's Kitchen:

Head Chefs Only"...

Connecticut!

narrator: Chef Ramsay moved the competition to the East

Coast for the first time.

Welcome to "Hell's Kitchen."

narrator: The chefs received a special escort

and welcome from the United States Coast Guard.

- What an entrance. - I know.

The winner will become my head

chef at the fabulous Hell's Kitchen

at Foxwoods Resort Casino.

Let's go. Let's go.

narrator: Looking to impress in the signature

dish challenge--

Get it up. Come on.

narrator:--Brittany from Alaska

got off to a bloody start--

, I cut myself.

Chef, I'm bleeding.

narrator:--but was able to recover

and impress Chef Ramsay.

A very strong form.

narrator: The talented group of head chefs delivered.

The steak is quite groundbreaking.

That first five.

narrator: Again--

Five. narrator:--and again--

Another five.

narrator:--garnering a "Hell's Kitchen "record--

Thank you, Chef.

narrator:--with seven perfect fives.

Undeniable five.

This is a dream come true.

narrator: Despite Amber's elk with sweet potato--

The presentation looks a little bit dated.

narrator:--earning the lone three of the day.

I'm gonna give it a three.

Thank you, Chef.

narrator: Florida's Hannah had the dish of the day--

A five.

narrator:--and clinched the victory for the Red Team.

The next morning, the chefs awoke to a media blitz--

Oh, here we go, cameras.

narrator:--and a fiery surprise from Chef Ramsay.

Why did we give Chef Ramsay a flamethrower?

Who thought that was a good idea?

Right.

narrator: And now,

the continuation of "Hell's Kitchen."

Are we ready?

all: Yes, Chef!

So we're about to do a ceremonial lighting

of the iconic "HK" pitchfork.

Let me show you how it's done.

Let's go.

Yes! Yes!

Thank you. Wow.

It's hot!

- How cool was that? - Awesome.

Wow.

Amazing.

Now, Chefs, this is a very special season

for head chefs only.

We are taking things up a huge notch.

That includes the rewards. - Whoo!

They are gonna be amazing.

The bad news is the punishments are gonna be brutal.

Michelle, James.

That's right, the all-important punishment pass.

Oh.

Who would like a punishment pass?

This thing is, like, blinged out.

Who doesn't want to walk around the dorms in that all day

as a flex?

Thank you, James. Thank you, Michelle.

Winning the punishment pass is extremely valuable.

If your team loses a very tough challenge,

you then can decide to get out of your team's punishment

and go on that amazing reward.

You'll then choose one member of the winning team

to join the losing team in the punishment to replace you.

Understood? - Yes, Chef.

James.

Oh, my God.

I get to use it again.

Twice in one day. Thanks, James.

Right. Are we ready?

all: Yes, Chef.

- Oh, my God. - Oh!

I [bleep] love that thing.

Oh, my God.

In your next challenge, all of you

are gonna be doing an incredible, delicious flambé.

all: Yes, Chef. - Come on, guys.

I love alcohol.

I love to flambé.

I love to light on fire.

Let's go.

This is my jam.

Your 40 minutes start now.

Let's go. - Let's go, ladies.

Let's go. Let's go.

Let's go.

Oh, God.

My goal in this challenge is I'm just gonna

flambe as much stuff as I can.

What's your plan over here?

So I'm going sea bass.

And I'm gonna make a beurre blanc with Ciroc lemon.

The Blue Team, we got our ass kicked on day one.

The punishment, it was terrible.

So that punishment pass is definitely gonna come in handy.

I don't want to put away 90 cases of wine again.

I'm going chicken. Is that OK?

- I'm gonna go pork chops. - I'm gonna go pork loin.

I've got hanger.

sake.

My teammates, they start pulling proteins,

and they saved the worst for last.

It's [bleep] salmon. - You got this, girl.

I don't.

Not with no [bleep] salmon.

Being the child of a single parent,

we used to eat canned salmon once a week.

So I absolutely loathe salmon.

Man. - You're a chef.

You got this.

Well, let's knock out the park.

- Yeah, let's do it. - What are you doing?

I'm gonna do a rosemary brown butter pork tenderloin

with a bourbon maple sweet potato puree

and collard green beans.

I am a man who loves anything

big, bold, and beautiful.

Oh, yeah, baby.

Using spirits and alcohols are a beautiful way to give body.

So give me some brandy, bourbon, or tequila,

and I'll make you something nice.

All right, guys, how we feeling?

I'm making something a little risky.

What are you making?

Asian chicken enchilada ballotine.

All right.

Making a chicken ballotine in 40 minutes is impossible.

Usually it takes a day to rest and about an hour to cook,

but I'm gonna do it anyways.

There we go.

There we go.

We got our first flambé, ladies.

Fire in the hole!

What are you thinking, man?

Roasted veggies with the hanger

steak flambeed with bourbon. - OK.

Whoo. Now we're talking.

Halfway, guys.

Just under 19 minutes to go.

All right, let's go.

Fire, baby.

My dad always drinks Canadian whiskey.

That's his liquor of choice, and I thought it would go great

with the pork and carrots.

So I'm feeling pretty confident.

My inner pyro is feeling pretty good.

- Fire in the hole. - Come on, now.

- Let's go, baby. - There we go.

Nice flambé. - Ooh, nice.

Sexy. - Come on.

Burn, baby, burn.

Holy cannoli.

There's literally fire everywhere.

Ah!

Be careful.

I have never sweated in my armpitsies

like that in my life.

Whoo! Whoo!

I know.

We're on the first time on the East Coast.

Don't burn us down. Let's go.

Yes, Chef. me.

It's burnt.

It's [bleep] burnt.

What the [bleep] am I gonna do with this salmon?

Chef Ramsay loves skin on the salmon,

and I have this piece of fish.

How am I gonna fix this?

I see a pineapple.

I'm like, OK, I can do some kind of teriyaki

to deter from the fact that it's not skin on.

Do a caramelized pineapple, flambé that [bleep].

It's a daring dish.

So it's definitely a bold move.

Anybody seen ginger? Ginger?

4 1/2 minutes to go.

Come on. - 4 1/2, guys.

Let's start thinking about plating.

4 1/2.

Hey, ladies, plates, plates, plates.

Think plates. - Boys, we got this.

Make it nice.

I look around.

Not a single person on my team has started plating.

I have high hopes to get my hands on that punishment pass.

It's a "get out of jail free" card, you know?

Behind, behind.

Coming through.

Ladies, there is nothing in the window.

Come on, please. - Walking with plates.

Walking with plates. Behind you.

Behind you.

10, 9, 8, 7, 6, 5,

4, 3, 2, 1, and serve.

Before I taste your dishes, I want

you to come to a consensus on the three

best dishes on your team.

Like any good head chef, be honest.

- Heard. - Yes, Chef.

- Yes, Chef. - Yes, Chef.

And if you believe in your dish,

then bloody fight for it.

Is that clear? - Yes, Chef.

Off you go.

Let's start down there.

I have a bourbon glazed pork chop with carrot ginger puree.

I'm afraid of that one going up.

Under.

- I don't think we can send it. - That's fine.

All right.

Being head chefs, ooh, that raises

the bar to a different level.

All right, next.

Here we have an Asian

chicken enchilada ballotine.

Brittany's plate looked terrible.

It just had no finesse.

I think mine is a contender.

Any of my line cooks could have plated that better.

Sorry, Brit.

- I really like the salmon. - I think the salmon is good.

Salmon is pretty good, and the level of complexity

is great. - Salmon is delicious.

What about the skin? Did we fix that?

- I took it off. - Heard.

Let's move on. What's this?

Seared halibut with seared bok choy.

It's flambeed with tequila. - That's pretty good.

I like that one.

That's up there right now.

I think the hanger steak-- the hanger steak should go in.

You have to stand out.

You have to make sure that they know

that you're the head chef.

If you're not gonna speak up for yourself,

nobody's gonna do it for you.

That's just how it is.

Are y'all all in a consensus?

Halibut, Magali, and Meghan.

So whose is this? Brandon?

And what did you?

Beurre blanc sea bass.

There's Ciroc in the barigoule, Ciroc in the sauce.

All right, taste the next one.

What did you do?

Roasted chicken, confit baby bok choy.

- Chicken is cooked beautiful. - Thank you.

It looks great.

That's a pantry of pork tenderloin

with a maple bourbon and sweet potato

puree and collard green beans.

- Collard green beans? - Come on.

We got-- we have to choose, guys.

Where are we at right now?

Where are we at right now?

All right, personally, I say my chicken

and Brandon's definitely go up.

The flavors are nice. They're rounded.

- I agree with Brandon's. - Yeah, I like Brandon's.

I agree with Brandon's.

Is everyone deciding that Egypt's dish is going up?

I don't really love the collard green

beans, personally.

The sauce is a touch sweet for me.

Salmon-- salmon goes up.

No, I really want my dish to go up, guys.

It's nice. It's flavor.

The flavor points are all there.

- I disagree. - Me, too.

- Mm. - You can put the chicken up.

- Do we have a-- - Put the chicken up.

Just [bleep] put it up.

Fish, salmon, chicken.

Done.

Salmon, chicken, Brandon. Send it.

My dish was amazing.

And to be looked at as if I'm not capable pisses me off

so [bleep] much.

Let's start with the Blue Team.

Blue Team, have you come to a consensus?

- Yes, Chef. - Good.

Egypt, tell me one of your team's

best three dishes.

Why are you smiling?

Is it your dish, clearly?

Because you've got a big smile on your face.

Egypt, talk to me.

Egypt, tell me one of your team's best three dishes.

Why are you smiling?

Is it your dish, clearly?

Because you've got a big smile on your face.

Egypt, talk to me.

I want my dish to go up, but we've decided as a team,

we're gonna go with Brandon's dish.

Brandon's. Why?

He flambéed in every step of the way.

He executed beautifully.

Tell me the dish.

Sea bass.

The sauce, we've got a Ciroc beurre blanc.

And then there's a vinaigrette with yuzu and Ciroc

limonada as well.

The dish is accomplished and a real smart flambé.

Great. Thank you, Chef.

- Well done. - Thank you, Chef.

Back in line, please. Really good.

narrator: With Brandon's dish earning high praise,

Joe from New Jersey hopes to contend

for the punishment pass

with his salmon and apple fennel puree.

The salmon's cooked beautifully.

Smart technique with the flambé.

But one dish does have the edge.

Brandon. Thank you, Joe.

Thank you.

Egypt, third and final top dish from the Blue Team.

We've decided as a team is definitely

gonna be Michael's dish. - Good.

Michael, step forward. Let's go.

Flambé technique with which alcohol, please, Michael?

Orange with an orange Ciroc.

How did you cook the chicken?

Pan seared.

I'm very confident in my dish.

I think it's a phenomenal dish.

I'm really hoping that I can beat out Brandon

and I can get this punishment pass.

- Chicken's delicious. - Thank you.

Really smart use of the flambé.

Back in line, please.

Yes!

Really well done.

The punishment pass in the Blue Team goes to--

Brandon. Well done.

Really well done.

Nice one.

Ooh, it feels fantastic winning this punishment pass.

I think it's gonna set the tone

for the rest of the season.

I'm gonna crush everybody.

- Magali. - Yes, Chef.

Did we come to a consensus?

Yes, Chef.

We chose Meghan's hanger steak

because all her flavors were there.

It was a cohesive dish, and it was delicious.

Right.

Chef, you got a hanger steak.

Flambé is Johnnie Walker Black, and it's

in the mushrooms, finished with a little bit of butter.

The base is a cauliflower puree that has brown butter in it

as well.

The steak is cooked beautifully.

The puree is exceptional.

Thank you, Chef.

Really exceptional. Good job.

Back in line. Thank you, thank you.

Wow.

Meg, it's not an offense to smile.

You know that, right?

You can smile from time to time.

I have this condition called RBF, Chef.

- Right. - This is what it is.

Resting bitch face?

Did you just get called out on that by Chef Ramsay?

Oh, my gosh.

What an honor, honestly.

I'm kind of jealous.

narrator: Next up for the Red Team is Magali

with her tequila flambeed halibut and bok choy.

That fish is cooked beautifully.

Thank you, Chef.

Halibut is a very, very tough fish to cook.

Is it better than Meghan's hanger steak?

It's a tough one.

Meghan is still in pole position.

Well done, Magali. - Thank you.

Thank you.

narrator: The third dish chosen by the Red Team

belongs to Whit, who is hoping her skinless salmon can knock

Meghan out of the top spot.

So the flambé, I did pineapple whiskey

with brown sugar and a caramelized pineapple.

Pineapple is something I'd never really associate

with salmon, but it really works

because it's got that sort of umami, sweet, sour.

Delicious. - Thank you.

Back in line for a moment, please.

I was not confident in my dish in the beginning

because I did not get the protein I wanted.

But I know how good the flavors were.

I had no doubts that it was gonna be in the top three.

This is a very difficult decision.

The chef who will win the punishment

pass for the Red Team.

Congratulations goes to--

Whit. Well done.

Good job, girl.

Hell yeah!

Yeah, girl.

I won the pass, baby. I'm hype.

I'm hype.

You look good in that.

Being a chef is a game of pivots, a game of bouncebacks.

Honestly, I feel like I'm the best chef here.

And I'm gonna prove that.

Brandon and Whit, listen carefully, both of you.

You have some newfound power.

I want you to tell me the bottom two dishes

from each of your teams.

And based on that, one of you might be going home.

My heart dropped.

Whit, can you tell me the worst two performing dishes

from the Red Team, please?

I'm gonna go with Ann Marie's pork and Brittany's

chicken ballotine.

The flambé portion of this entire dish

and the level of creativity deserves to not

be in the bottom two, period.

I made an Asian chicken enchilada ballotine.

The corn crema is with tequila and Ciroc Orange.

It needs a little bit more lift on the garnish,

but I love the alcohol in the corn.

Thank you, Chef.

It's executed beautifully. I love the sauce.

I appreciate you. Thank you.

Ann Marie, describe the dish.

I did a Canadian whiskey flambeed carrot

with a carrot ginger puree.

That's delicious.

Why is this in the bottom?

A few of us thought it was underdone.

But that's pink.

There's nothing wrong with that.

Both of you, back in line, please.

Brandon, please tell me the worst two performing

dishes from the Blue Team.

Shant's hanger steak

and Egypt's pork tenderloin.

Egypt, wow.

Being even remotely considered

to go home this early in the competition

is absolutely unacceptable.

Right, so Egypt.

So I did a--

bourbon was the flambe for the alcohol.

I did a pork tenderloin with a rosemary brown butter, finished

with a little bit of bourbon.

- Ah. - Uh--

- Stop for two seconds, please. - Yes, Chef.

That's cooked beautifully.

Thank you, Chef.

Sauces absolutely on point.

Shant, describe the dish, please.

What I have is a hanger steak flambeed

in Crown Royal whiskey.

I like the flavor of the whiskey, especially

with that steak.

I am personally surprised it's in the bottom, if I'm honest.

Me, too.

Oh, boy.

Take your dishes back in line, please.

- Yes, Chef. - I need a moment.

Considering the quality of your dishes,

no one's going home.

But listen carefully.

I want to see that same level of quality

tonight when Hell's Kitchen opens for the very

first time on the East Coast.

- Yes, Chef. - Good.

Back to your dorms and study those books.

Off you go.

I'm telling you guys right here and right now,

and I'm telling the rest of the team

as well, I'm getting my next individual challenge.

I'm going up there. I'm getting my [bleep] up there.

- All right. - I know my flavors are bold.

I know they're strong. I know they're different.

I'm telling you, yo, my pallet is amazing.

I'm telling you.

Egypt's really starting to get on my nerves.

We don't quite mesh very well.

The service tonight, it needs to be banging, bro.

Oh, service tonight needs to be absolutely [bleep] on point.

It will.

There's always a little brushing

of shoulders, egos clash.

You know, that's what's gonna happen

when you put a bunch of head chefs in the same room.

Yo, welcome to "Hell's Kitchen."

narrator: With opening night only hours away--

What's up, guys?

Come on in.

narrator:--Chef Ramsay has made sure the chefs have the

best tools going into service.

A lot to get through today, but

first things first, Chef got you

guys some knives from HexClad.

Oh, my God.

These knives are beautiful.

I have never owned a piece like this.

Oh, these are sexy as hell.

Beautiful.

You like 'em?

Yes, Chef.

We're gonna run you through the dishes.

narrator: Sous chefs James and Michelle are

ensuring that in spite of both kitchens

being filled with head chefs--

I'm gonna go head and demo the carbonara.

narrator:--everyone is absolutely clear

on Chef Ramsay's menu.

The mother of all Hell's Kitchen

dishes, the beef Wellington.

Use the back of the knife, yeah.

They're going in the oven for about 16 minutes.

Rack of lamb. You're gonna want to

rest your meats. - The infamous risotto.

You're gonna put about four ounces by volume.

I am a pretty fast learner.

And then you're gonna add fennel stock, 1 to 2 ounces.

Salt each step.

So if you do something in front of me one time,

I can actually go back and run through it in my mind.

Screaming hot pan.

45 seconds on scallop.

Walking scallops.

And that's it.

It's all about communication.

You all feel confident that you

know what goes on each dish? - Feel confident, Chef.

- Confident, Chef. - We're all head chefs.

No training wheels. Get right to it.

- Ladies, we good? - Yes, Chef.

- Yes, Chef. - Are we good?

- Yes, Chef. - Excellent.

OK. Marino?

Yes, Chef.

For the first time ever on the East Coast,

open the doors to Hell's Kitchen, please.

Let's go.

narrator: For the first time ever, Hell's Kitchen is

opening its doors on the East Coast.

All around the table.

Rosé all day.

narrator: The demand for tables has never been higher.

- Let's kill it. - Kill it.

narrator: And Chef Ramsay's expectations

for his head chefs only brigade

is also at an all-time high.

- You're head chefs, right? - Yes, Chef.

- Any questions? - No, Chef.

Let's go.

narrator: Tonight's first dinner service

will feature a menu of Chef Ramsay's most popular dishes--

That rack of lamb, I bet it's really good.

narrator:--as well as a tableside flambé of a Kobe

ribeye appetizer, prepared by Kyle

and Brandon in the Blue kitchen--

There we go.

narrator:--and Meghan and Brittany from the Red kitchen.

We're gonna catch something on fire,

but it's not gonna be you.

Ladies, congratulations, the first table.

On order, two scallops, one burrata, dream ticket.

Heard? - Heard!

Let's go, ladies.

So it's gonna be two scallops, correct?

- Yeah. - OK.

Two scallops, one burrata.

Heard.

Going into a dinner service with all these head

chefs with Chef Gordon Ramsay in the pass, it's a dream, man.

I just can't wait to get that first plate

out, get the jitters out, and just [bleep] rock it.

Firing two scallops.

- Magali, three minutes out. - Three minutes out.

Amber, we're still three minutes away.

Why are the scallops in? - Heard, Chef.

No, not heard.

Why are they in?

- They went in too soon, Chef. - What?

You're telling me. Get them out.

Come on.

When you're cooking for Gordon Ramsay,

you have to bring your best.

And there's no room for nerves.

Two scallops, please. How long?

Two scallops in my hand. Walking, Chef.

OK. - Scallops.

Thank you.

Please be perfect.

hell.

They're not cooked, are they? - No, that's raw.

Hey, Red Team, come here.

I've got scallops that are raw.

They're cooked on one side nicely

and cold in the middle and raw.

hell.

Oh, my God.

narrator: With Amber's scallops stalling the Red

kitchen's first appetizers--

Blue Team, let's go.

narrator:--Chef Ramsay turns his attention to the Blue

kitchen, hoping for a better start.

Four covers, table two.

Two carbonara, one burrata. Easy.

- Yes, Chef. - Heard?

- Yes, Chef. - Let's go.

- Two carbonara, one burrata. - Sorry?

Two carbonara, one burrata.

I'm on apps tonight with Shant.

I feel awesome, man.

I think we're both strong.

He knows his I know my [bleep].

Two carbs, one burrata.

Two carbs, one burrata.

Here's your garlic and shallot.

I don't usually crack under pressure.

I'm cool as a cucumber. - Let's go.

Come on, drop it in.

On the pass here, young man.

How's that?

Watery, not flavored at all.

- And it's broken as well, no? - Yeah.

- Hey, Blue Team. - Yes, Chef.

- Yes, Chef. - Come here.

First-night nerves, I get.

But this is basic [bleep], OK?

Would you eat that?

No, Chef.

What would you think of us if we sent that?

- Let's go. - Yes, Chef.

I got the refire.

Corbin, you see your pan. It's scrambled.

Why the [bleep] would you send that to the pass?

I thought you were a head chef.

Come on. We're gonna bounce back.

We're gonna bounce back.

I'm not letting Corbin drag me down, so I'm taking

over this station, buddy.

Two carbonaras. Come on.

Right here. Walking.

Carbonara walking.

Good, James.

- Much better. - Bounce back, bro.

Bounce back. Yo, confidence, guys.

We should still be booming.

This is the beginning.

Come on.

narrator: Thanks to Shant, the blue diners are enjoying

their first appetizers.

Absolutely perfect. Perfect.

narrator: Over in the Red kitchen--

Walking scallops.

narrator:--Amber is hoping to redeem herself with

10 perfectly cooked scallops.

You OK?

Yeah, I hope.

Chef, she didn't give me enough for another order.

Oh, for [bleep] sake.

Oh, my God. Hey, Red Team.

Fish station, come over.

Let's have a quick math session in the middle

of [bleep] service. Ladies!

Yes, Chef.

Three times five is what?

15.

- Four times five is what? - 20.

- What are two fives? - 10.

And I got nine scallops.

- Yes, Chef. - Yes, Chef.

- Yes, Chef. - Come on!

Holy [bleep].

All right, let's get a fresh one on there.

This is just messing up the flow of things.

And I feel like Amber is not gonna be able to swim

with the big fish here.

Let's go. Let's go.

narrator: Amber's third attempt at scallops

has finally made its way out to the dining room.

Smells good.

narrator: Over in the Blue kitchen,

Chef Ramsay is ready to fire.

Two risotto, two Caesar salad.

Heard? - Yes, Chef.

Get the two Caesar. I got the two risos.

Two Caesar, two riso.

I need six minutes. - Six minutes.

Heard.

- Hey, young man. - Yes, Chef.

Why are you adding water to the risotto?

Look at me in the [bleep] eyes.

Why are you adding water to the [bleep] risotto?

Sorry, Chef. I'll refire.

I'm asking why.

You can't give me an answer.

I was gonna grab the wine, Chef.

- God's sake! - Yes, Chef.

- Please! - Yes, Chef.

Why?

Why, bro? Why?

I have to send my lobster tails, and I depend on Shant.

He's doing the risotto, and we have to send it together.

Get your [bleep] together, bro.

Watching your back.

- How long, Blue Team? - Watch out.

One minute, Chef, on the riso. One minute.

That risotto needs to cook longer,

and it needs salt in that.

Risotto walking.

Riso, Chef.

Hey, come here!

narrator: It's just over 30 minutes into opening

night at Hell's Kitchen.

Watch out.

One minute, Chef, on the riso. One minute.

That risotto needs to cook for longer,

and it needs salt in that.

narrator: And Shant is bringing his refired

risotto up to the pass.

Risotto walking.

Riso, Chef.

Right, all of you. Hey!

Hey! Come in here.

Get in here.

Grab a spoon and take a taste.

Taste that!

Taste it.

I'm gonna start with you.

What does that need?

That needs more salt, more flavor.

Salt!

Shant, I said it before.

What the [bleep], bro?

All right, add salt.

Done.

Butter.

Give me butter. Give me butter.

- Come on, Blue Team. - Come on.

Come on. - I need better than this.

This is [bleep] embarrassing.

Go, John, please. Let's go.

Yes, Chef.

narrator: Now that Shant has rectified

his issue with the risotto,

both kitchens are pushing out appetizers.

This is really good.

narrator: And Chef Ramsay is

now ready to move on to entrees.

Red Team, fire two salmon, two duck.

Heard? - Heard.

Two salmon, two duck.

So how long for that table?

Five minutes on duck.

Who's cooking the salmon?

I'm cooking the salmon, Chef.

Can you get it done in five minutes?

- Yes, I can, Chef. - Show me.

Heard.

We shouldn't be basting salmon.

Magali, we shouldn't be basting salmon.

Just let it cook in that pan.

How long on salmon?

How long do you need?

Three minutes.

Magali is just deer in the headlights.

Guys, we got to get louder.

We got to talk more, yeah?

Listen, if you need help, say you need help.

If you have a question, we're here to help you.

I'm close. I'm close.

I'm walking. Walking duck.

Walking with salmon.

Chef, salmon is down.

Oh, [bleep] hell.

Ladies, timeout.

Come here, all of you, to the window.

All of you.

That's cooked beautifully.

Salmon, I've got soggy skin.

Touch that, Whit. Just touch it.

It won't bite.

It's [bleep] dead.

And then on top of that, the salmon's

raw in the middle, raw and cold.

- Refire. - Refire.

Let's go. Let's go.

Let's go.

narrator: While Hannah's duck is spot on--

Magali, you got this, all right?

narrator:--Magali and Amber continue to flounder

on the fish station.

On order, six covers, table one.

Entree, two salmon, two lamb, two Wellington.

Heard? - Yes, Chef.

- Yes, Chef. - Call it back.

Two salmon, two lamb, two Wellington.

narrator: The Blue Team is now getting ready with their first

set of entrees.

- Is that crusted already? - No.

It's not--

No, I'm gonna warm it back up.

It wasn't finished all the way. That's why.

It'll be all right.

I promise you, it's gonna be fine.

Don't tweak on me.

It's gonna be just fine.

No, I'm not tweaking at all.

Egypt over here micromanaging me.

That's rare.

That's raw rare. - Dude, it's fine.

Man, I got this.

I can cook a [bleep] lamb rack.

I did it for my signature dish.

Let's go. Let's go.

Lamb coming to the window.

Salmon.

Walking behind to your right, Chef.

Welling is down.

Just put it on the board and [bleep] off.

Oh, man. hell.

Oh.

Blue Team, come here. All of you, come here.

In the storeroom.

Time for a [bleep] meeting.

I've got one lamb [bleep] raw.

I've got one lamb medium.

And the next lamb is raw.

What in the is going on?

Lack of communication and trust in the kitchen, Chef.

Have we given up?

No, Chef, ever.

There's no communication.

Do me a favor.

Come back with some vigor or off, the lot of you.

Yes, Chef.

You know, with Michael, the lack

of trust, the inflated ego.

- Ready with two lamb? - Yeah.

I'm checking them.

OK.

He's a good chef, but that ego shone through tonight.

Welly is walking to the window.

Coming up to the window, two lamb.

Go, go, go, please.

narrator: With Michael grudgingly

accepting Egypt's support--

You've just been doubting me. It's bothering me.

It has nothing to do with doubting you.

It's bothering me.

narrator:--Blue entrees are finally

hitting the dining room--

This is better than I can make.

narrator:--while Chef Ramsay turns his attention

to Magali and Hannah's refires in the red kitchen.

Right, how long for the salmon?

How long for the duck? - 30 seconds.

30 seconds to the window, Chef.

- Walking salmon in 30. - Let's go.

I'll take the duck, then. Let's go.

Duck walking.

Bring the salmon.

Oh, my [bleep] good God.

Hey, Red Team.

All of you, come here.

Two duck, two salmon.

Look at the [bleep] I get.

As talented head chefs, would you eat this salmon?

No, Chef.

But you expect them to eat it?

No, Chef.

The fish station is definitely drowning.

We're going down.

She's refiring it.

I'm refiring.

I feel like it's spiraling out of control,

and I'm just trying to swim.

Walking salmon in 20. - Walking.

Can I walk? - Walk.

- Yeah, let's go, walk. - Walking duck.

Salmon, Chef.

Go, go, go.

narrator: It took three tries, but Magali's salmon has now

matched the quality of Hannah's duck.

Thank you very much. Thank you.

- It's really good. - Really good.

On order.

Fire, Blue Team, two Wellington,

one halibut, one salmon. Heard?

Heard, Chef.

I have two Wellington to the window in four minutes.

How long do you need on halibut?

I know we just called it, but let's keep each other informed.

4 1/2 minutes.

He just gave us for not communicating.

4 1/2 minutes.

I think Egypt just needs to chill for a minute.

Three minutes out on hali, gentlemen.

Heard.

2 1/2 now, OK?

2 1/2.

It's just annoying, man.

Garnish ready in what?

1 1/2.

Make it garnish ready in two, yes?

narrator: While Egypt continues

to push the Blue Team--

Communicate, guys.

We do this every day.

narrator:--the Red Team seems determined to stay on track.

Fire, please.

Entree, two salmon, two chicken.

Heard? - Heard, Chef.

Let's go.

- Whit, one or two chicken? - Two chicken.

All right, your first pan's ready.

First pan's ready. First pan's ready.

This isn't about egos.

This is us working together as a team

because if we're not successful as a team,

we're not gonna be successful as individuals.

One minute, salmon.

One minute, salmon. - Let's go.

Why are you stabbing that chicken?

Checking my chicken, Chef.

Look, look, you should be cooking chicken

with your [bleep] eyes closed. - Yes, Chef.

Stop stabbing the chicken.

What happens to it when you stab it?

You let all the juices out, and it dries out, Chef.

It's super embarrassing.

You know, I feel like a [bleep] idiot.

Stop stabbing the [bleep] chicken.

Can we walk with halibut and Wellington?

Yes, I'm ready on salmon.

Let's go.

Bounce back, gentlemen.

Welly is walking to the window.

Hot behind you, Chef. - Salmon?

Right now.

Salmon.

Blue Team.

Right behind. Hot, hot, hot.

Welly is walking to the window.

narrator: It's an hour into opening night.

Salmon?

Right now.

narrator: And a Blue Team that has struggled all night

has just delivered their latest attempt at entrees.

It's not even hot.

Oh, [bleep] me.

Blue Team, come here.

me.

I am [bleep] lost for words.

Welcome to the East Coast, my [bleep] ass.

Come here!

Oh, he's mad over there.

This is a [bleep]-show.

Who cooked those Wellington? - I did, Chef.

- Who cooked that halibut? - I did, Chef.

- Who give me cold salmon? - I did, Chef.

I'm [bleep] done.

I am done.

Get out!

off, all of you. - Go.

Go, go.

Hey, Blue Team, here's some homework.

Try and work together and come up

with two individuals that shouldn't be

in this [bleep] competition.

And the good news is you're

spoiled for [bleep] choice.

Useless.

It's embarrassing just to flat out

get kicked out of the kitchen.

I'm at a loss for words.

narrator: With an embarrassed Blue Team

frustrated in the dorms,

back in the Red kitchen--

Just give them to me.

narrator:--Chef Ramsay is counting on Hannah--

Walking chicken.

narrator:--and Magali to get perfectly cooked entrees--

- Behind. - out to diners.

Chicken, Chef.

Ladies, come here.

That just sums up my evening.

Can you see how overcooked that is?

- Yes, Chef. - Yes, Chef.

Would you go out to a restaurant and wait

an hour to be served that?

No, Chef.

An absolute embarrassment.

Get out.

- Yes, Chef. - All of you!

Have a good chat amongst yourselves.

Discuss how [bleep] you are, and then come back to me

with two nominees.

Dinner service tonight was not good.

The fish station, it was kind of like deadweight

pulling the Red Team down.

I am pretty [bleep] angry.

I am not gonna lie.

If fish had a rhythm, we would

have [bleep] finished service.

I think we were bracing ourselves

for something we haven't done before because we

haven't done the service.

We don't know the tempo.

We don't even know the stations.

And-- - Just nominate.

Nominate. Nominate.

We need to decide.

Yeah, we're not here to troubleshoot.

We can troubleshoot after this [bleep].

It's time to nominate and get it done.

I'm gonna go both fish.

Magali and Amber.

I'm sorry, I gotta vote fish.

I vote Amber and Magali.

- Amber and Magali. - Amber and Magali.

I vote for Amber and Magali.

I vote for myself and Amber.

I don't think I deserve to go home tonight,

but I'm taking ownership.

And that's honestly something that you need as a leader.

Do not tell him that you put yourself up.

- Absolutely. - You don't say that.

Absolutely not.

Magali and Hannah.

I am not going home.

It didn't sound like they wanted to hear from me.

And I'm gonna talk to the person

who does want to hear from me.

And I'm gonna tell him everything.

Apps kind of pushed back the flow of entrees,

and I think that kind of just stuttered

the entire pace of service.

I know I [bleep] up the first couple of ones,

but I pulled it together.

Corbin, I was cooking all the apps.

The first 10, whatever, 20 minutes of service, yeah,

it was a little rocky for [bleep] everybody,

but I came back after that.

There's nothing I cannot stand in this

world than a person who doesn't take

honesty about what they do.

He's just trying to save his ass.

After the first riso, nothing came back.

How many meats came back?

I just want to know.

First, the lamb over and under, then these last two Wellies.

Proteins got us kicked out tonight.

I'm willing to admit I [bleep] up.

I did not have a great day today.

We know proteins drives everything else.

I don't know who was doing what, but--

I was doing Wellies.

Out of that tray that he held up, one of them was spot on.

The other one was [bleep].

And the only thing that me up is those Wellies

resting for so [bleep] long.

The whole tone was set from apps all the way

down to those lambs going up.

That's [bleep] embarrassing.

We need two names.

Who does everybody nominate?

Honestly, it was almost as if I

was working with first-year culinary students,

not head chefs.

Amanda, Red Team's first nominee and why.

Magali.

She was part of the fish station,

and the fish station timing is what took down

the rest of service for us.

Red team's second nomination and why.

Amber, the other side of the fish station,

for the same reason, Chef.

Uri, Blue Team's first nomination and why?

Chef, first nomination,

Michael.

His station, the proteins, were very undercooked.

The second nomination and why.

Chef, our second nominee is gonna be

Shant.

Our appetizers were being held back.

That should be not accepted in the kitchen.

Michael, Shant, Magali, Amber, step forward, please.

Michael, why should you stay in Hell's Kitchen?

I'm a very strong chef.

I think I just had a very off service today.

And you've seen that I can cook lamb with my signature dish.

I'd like to prove that I can get knocked down

and get back up.

Shant?

Chef, I bounced back from my station.

I had no support from Corbin.

I was fixing his mistakes.

I disagree, Chef.

I definitely started off a little rocky,

but I came back strong.

Magali, why should you stay in Hell's kitchen?

Chef, I'm a force to be reckoned with.

I am going to bounce back, and you

will never see a crap performance like that from me

ever again.

Amber?

Chef, I'm a fast learner.

And between yesterday and today,

I believe that I've done a lot better.

Amber, who is the weakest chef in the Red Team?

Magali is the weakest chef on the Red Team.

Why?

Because she is the only person who has expressed

that she is willing to go up.

I am never willing to put myself up.

I put myself up because I own my mistakes tonight,

and I did not blame anyone else.

As a leader, I pride myself in that.

My decision is--

Magali,

Michael,

back in line, both of you.

Thank you, Chef.

The person leaving "Hell's Kitchen" is--

Amber.

Young lady, tonight's performance

confirmed in my mind, you do not have what it takes

to become my next head chef.

Please give me your jacket.

- Thank you, Chef. - Thank you.

I don't think I was the worst cook on the team,

but there were definitely moments

that I felt overwhelmed.

But given some more time, I would have pulled it together.

And I am a better chef than what I showed Chef Ramsay.

And I'm bummed I didn't show him that.

- Back in line. - Thank you, Chef.

We all know tonight was a disaster.

Get your [bleep] together.

Because if you don't, they'll be more than one

of you leaving tomorrow.

Now [bleep] off.

The punches that don't kill you make you stronger.

So I'm gonna fight and prove to my team

that I'm not the weakest link in here.

Surviving elimination, it really lit a fire under my ass.

Going forward, I need to dial in what I know I can do

and what I do best.

Chef Ramsay made the correct decision.

I'm not gonna let him down.

Holy crap.

I get to live another day in "Hell's Kitchen,"

and it is on now.

The lion is out.

Amber's inability to cook or even count scallops

was all I needed to know that I could not count on her

to be my next head chef.

narrator: Next time on "Hell's Head Chefs Only"...

Check-- the ones that-- no, the ones that went in first

that I can see the crust. - Clockwise.

I get it. - Get that butter melted.

I'm starting to look for Egypt's power switch.

Head in the game.

narrator: Will one chef's unbridled ambition--

I'm aggressive on a station, as obviously,

everybody can tell.

We're in "Hell's Kitchen."

You need to be loud.

How long?

narrator:--push his teammates so far--

Pull those salmon out before they overcook.

No, you're not the only chef here, bro.

What the is this guy doing?

narrator:--that he causes more than one chef--

I've got some sad news.

He will not be continuing in the competition.

narrator:--to quit "Hell's Kitchen"?

Are you declaring yourself unfit to continue?

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

Wow.