All language subtitles for H.K.US.S23E05.WEB-E

narrator: Previously on

"Hell's Kitchen:
Head Chefs Only..."

- Lulu.
- Yes, Chef.

Please join the Blue Team.

narrator: After Chef Ramsay
had evened up the teams...

I think that Chef Ramsay
is putting a challenge

in front of me,
and I'm up for it.

narrator: The head chefs
were put to the test

in a pickling challenge.

Yes.

Feeling good, Michael?

I'm gonna add
a little bit of potato

to give it some body.

narrator:
Michael struggled to pair

pickled blueberries
with prawns...

Why did you leave
the shells on?

narrator: While Amanda left
the most important part

of her dish in the kitchen.

Where's the pickled sprouts?

I forgot them
on my station, Chef.

- What?
- Oh, whoa, whoa, whoa, whoa.

Yeah, this can't be
worthy of a point.

narrator: Which cost
the Red Team the victory.

Brandon on the Blue Team.

That's, far and away,
the best dish today.

- Thank you, Chef.
- Whoo!

Yes!
!

narrator: At dinner service,

Ann Marie's appetizers...

Oh, my God.
I put peas in the risotto.

Chef, I--we've got to take back
that first table.

I messed up the risotto.

narrator:
And Magali's potatoes...

- How did that taste?
- Bland.

What are you doing?

narrator:
Had Chef Ramsay seeing Red.

Get out!

Carb to the window.

narrator: But things weren't
much better in the Blue.

me.

narrator: After Egypt's
subpar carbonara...

Hurry up.
What is that?

Curdled.

narrator:
Michael's raw scallops...

raw scallops.

narrator:
And Joe's undercooked lamb...

. Yeah.

It's [bleep] raw
in the [bleep] middle.

narrator:
A frustrated Chef Ramsay

had seen enough.

Get out!

worst service of
my life.

narrator: At elimination,
the Red Team nominated...

Magali.
narrator: And...

Ann Marie.

narrator: While
the Blue Team nominated...

Michael.
narrator: And...

Egypt.

Egypt, there's
a vendetta against you.

narrator: In the end,
Chef Ramsay sent...

Michael.

narrator: Packing,
ending his chance of becoming

head chef at Hell's Kitchen
Foxwoods Resort Casino.

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

I'm not asking you
to bounce back.

I'm demanding it.

Now get out of here.
- Yes, Chef.

Yes, Chef.

This is my second time up
for elimination.

I haven't been really
feeling it from my team.

Even if I have
a perfect service,

I may have looked
sideways too hard

or said something too loud.

There's always
gonna be a reason.

Yo, this is everything for me.

I'm not here to [bleep] lose.

I'm not here to make friends.

I'm here to win
and be a [bleep] chef

so I can change
my [bleep] family's life.

Never been the type of person

that gets opportunities
like this.

You know, we were poor.

We lived on the street.
We lived in shelters.

We didn't eat sometimes.

Taking this competition
will ensure that my kids

never have to experience a day
where they can't eat

or have a roof over their head.

That's why I feel [bleep] bad
even putting y'all up there.

I feel like there is
a misunderstanding with Egypt

just because
he's so passionate.

Sometimes misunderstandings
turn into miscommunication,

and miscommunication turns into
people disliking each other,

so it sucks seeing that.

What do I need to do
to make our team mesh together?

You've got to play this game.

You've got to make friends
because

you've got a target
on your back.

That's why you're going up
every [bleep] elimination,

because one [bleep] up,
you're going up.

You're just an easy target now.

So, like, you have to be
almost perfect.

No, you're absolutely right.

Line up.
Rise and shine. Let's go.

Good morning.
- Morning, Chef.

- Morning, Chef.
- Good morning, Chef.

We all know that
the culinary industry

is constantly evolving,
from cuisines to techniques

to the way we take our orders.

James and Michelle, please.

Recognize that?

Oh, that's cool.

The earliest
point of sale system

goes back to the early 1800s.

I'm an absolute
history nerd.

I think my fiancée,
you know,

she just kind of
rolls her eyes.

1920s hand-cranked
adding machine.

So I'm excited to see this.

Nowadays, a large number
of restaurants use tablets,

QR codes.

I mean, recognize this?

all: Yes, Chef.

But my preference
is still this.

- Yes, Chef.
- That's funny.

But let's face it, as chefs,

it's not about
how the order comes in.

It's about
how the food comes out.

So today, you're gonna be
putting a spin

on a classic
that has definitely evolved

over the years.

Burgers.
- Yes.

You don't get this big
from eating salads.

You get this big from eating
burgers and red meat.

I love it.
I am so pumped right now.

Let's go.

Now, today, you're gonna
be going head-to-head,

cooking seven amazing proteins

displayed on those
ticket wheels behind you.

Dry-aged beef, lamb, pork,
chicken, venison,

short rib, and a bison burger.

Blue Team, since you only have
six of you,

I'd like one of you to step up
and make a second burger.

Wow.
Kyle's going twice.

Yes, Chef.

Now, both teams,
take a moment

and decide who's
cooking which protein.

Do it now.
- I want venison.

- I want dried aged beef.
- I'll do lamb.

- I'll do chicken.
- Venison.

- You're taking--
- Dry-aged.

- And?
- What's that left? Lamb.

A couple of years after
I graduated culinary school,

I had a friend who opened
a burger restaurant,

and we did everything from
beef, bison, lamb, elk,

venison, camel, alligator--
literally every single thing

you could imagine,
so I'm just gonna

get after it
and kick some ass.

Now, each of these tickets

has a different ingredient
written on it.

When I say go,
I'm gonna throw

this ice bucket of tickets
onto the floor.

You'll have 90 seconds
to grab one ticket at a time.

Once you find
an ingredient that you like,

you place it on your
ticket wheel for your burger.

Right. We ready?

all: Yes, Chef.

On the count of three,
grab those tickets.

One, two, three, go.

- Whoa!
- Whoa!

It's raining tickets.

All I can think about is
this is just like being

five years old
and being in a piñata.

Zucchini, romaine lettuce,

Greek yogurt, eggs.
- Behind.

I have to scatter the floor
to get the ingredients I want.

I am a feral raccoon,
and I bite.

60 seconds remaining.

My game plan right now is
a homage to banh mi sandwiches.

The pork gods
are looking after me right now

because I needed a fat,
and bacon is perfect.

- 20 seconds to go.
- Lamb.

Are you OK?

Five, four, three,

two, one, and stop.

- Whew,
- Well done. OK.

Now, behind in both kitchens
are the most amazing

HexClad hybrid
double-burner griddles.

They will give you the perfect
sear for your burgers.

OK, your 35 minutes start now.

Good luck, guys.
Come on.

narrator: The chefs
will now have 35 minutes

to assemble their burgers

using all the ingredients
they selected.

- Everybody feeling good?
- Yes, Chef.

- Yes, Chef.
- Guys, keep moving.

This challenge is quick.

35 minutes
is not a lot of time.

narrator:
Cooking the bison burger

will be Brandon
in the Blue kitchen

and Ann Marie in the Red.

Ooh, nice.

narrator:
In the battle of the chicken,

it's Meghan
facing off against Lulu.

Let's do it!
Come on, guys.

Let's win this [bleep].
- Yes, Chef!

narrator:
The short rib burgers

are being prepared by Joe...

How about you?
What do you got going on?

Uh, I'm gonna do
some kind of relish.

I'm thinking bacon jam.

narrator: And Hannah.

And I'm just gonna mix
a little bit of brown sugar

and mustard into my short rib.

narrator: Going head-to-head
on the venison

is Egypt
in the Blue kitchen...

I want to do thyme bacon
cooked down,

rendered, and then do
a brown butter with

the bacon fat as well.

narrator: Versus Magali
in the Red kitchen.

I have venison.
I go hunting a lot.

So this is something
I'm really proud to--

- You go hunting? OK.
- Yeah.

To love,
and this is something.

This is for my husband.

- It's kind of badass.
- Yeah.

I'm doing a banh mi,
something

I made my grandma
at home a lot.

narrator: Anthony is making
the pork burger

and will do battle
with Amanda.

I'm going Mexican
with it, Chef.

I'm gonna use the tomatillos
to make a sauce with it.

narrator:
And for his team,

Kyle will be cooking
two burgers,

a lamb burger against Whit...

I'm thinking of doing
a Kalamata jam.

narrator: And a dry-aged beef
burger against Brittany.

We getting any closer
to a concept here?

Yes, Chef, I'm gonna do

a tomato chutney
on the dry-aged.

I'm also gonna do a fried
green tomato on the lamb.

Kyle, thank you
for volunteering, man.

- Yes, ma'am.
- You got this.

Anytime.

I'm feeling really confident,
but 35 minutes

is a short period
to cook two burgers.

20 minutes to go.

Did you add fat
inside of that?

I have raw bacon, Chef.

There's bacon in the patty.

It's delicious, but it's
terrible for your cholesterol,

so don't tell your doctor.

- Kyle, you got it?
- Got it.

Failure is not
an option today, guys.

We've got to [bleep] kill it.

Get them, Kyle.

Kyle's got a lot to do,
and everybody's

only focusing on one thing.

Kyle's got double the workload
of everybody else.

Everybody stay the
out of Kyle's way.

Out of [bleep] Kyle's way.
Yes.

Kyle gets what he wants.

Ooh, boy.

Last 10 minutes, Red Team.
Let's go.

Love you, burger.
You got this.

Meghan, what are you
working on?

So I am doing
the chicken burger.

That's gonna be
the hardest one.

Absolutely not, Chef.
I'm pretty familiar with this.

Where I come from,
my pop-ups,

the restaurants
that I've worked in,

we make some awesome burgers.

Well, tell me
what you're doing.

We've got rosemary,
garlic, thyme,

all the things
that go into chicken,

go into the burger.
- OK.

This chicken burger
is gonna blow their minds.

Like, it's gonna be juicy.

It's gonna have
all the right flavors.

It's gonna be perfect.

- Two minutes to go.
- Yeah, baby. Oh.

Last two minutes, guys.

Behind, behind,
behind, behind!

Kyle, watch your eggs.

Yeah, watch my eggs, please,
please, please, please.

Any extra hands should be
helping Kyle right now.

Kyle, what do you need?

Kyle bit off more
than he could chew,

but this is still
a team challenge,

so let's all get across
that finish line.

Buns are down for you, Kyle.

Right, we're down to
the last 60 seconds, ladies.

Finish strong.

Triple check that you have
everything on there.

- Nope, I don't.
- You good? Are you good?

Yeah, I just forgot
the aioli.

- OK, let's go.
- 30 seconds to go.

Kyle, I have one egg here.
Where do you want it?

- I need it on the lamb, Chef.
- Where's the lamb?

- No, no, no, no, no.
- No?

I'm just losing it.

35 minutes goes really quick.

Kyle, I'm walking tomatoes
to you right now.

Put it right there.
Put it right there.

Put it right there.
- Ten, nine, eight, seven...

Give me.
Give me a plate.

Six, five, four...

You're gonna get it plated.
You're gonna get it plated.

Three, two, one.

Go, go, go, go, go.

And serve!

Some very, very
good-looking burgers.

Oh, I forgot the best thing.

Damn it!

- Five...
- You're gonna get it plated.

You're gonna get it plated.

Four, three, two, one.

- Go, go, go, go, go.
- And serve!

narrator: Although Kyle
did manage to get

his two burgers done
in time...

Some very, very
good-looking burgers.

narrator:
It wasn't without issue.

Oh, I forgot the best thing.

Damn it!

Today, we've got a very,
very special guest judge.

Please welcome
the chef and owner

of the legendary
Hamburger America, George Motz.

George.

- Good to see you, sir.
- Good to see you.

The King of burgers
is going to eat

and taste food
from these hands.

I'm freaking stoked.

Filmmaker background.

You have a course at university
to teach the perfect burger.

I've done it before.

I've taught a few classes
on hamburgers.

Excellent.

Let's begin with
the venison burger.

Let's go.
- Let's go, Egypt.

- Come on, Egypt, yes.
- Come on, Egypt.

Egypt's burger
looks like him,

strong and masculine,
and I know he's a great chef,

but I am so confident
in my burger right now.

Let's start off with
Magali first, please.

Describe your burger to Chef.
Thank you.

I treated the venison with
soy sauce, eggs, Dijon mustard,

and chorizo to get that fat.
I go hunting a lot.

So I cook with this meat a lot.

Mm-hmm.

Mmm.

That's surprising.

That is not what I expect
from a venison burger.

- Thank you.
- That's--that's great.

Egypt, please describe
your burger to Chef.

So today,
I have a venison burger

basted in three types of fat:

bacon fat, beef fat,
and a little bit of butter,

fresh smoked bacon, and a spicy
apple compote right on top.

Well done.
That's a tough call.

Mmm.

I'd have to say...

point to both, for sure.

Point to both.
Amazing.

- Thank you.
- Egypt, delicious, well done.

The meat gods are
smiling down on me today.

Nice job.

Now if my team
can get their [bleep] together

and get their burgers in a row,
we can win.

I really want
to taste the reward.

Up next, the battle of
the bison burger, please.

Let's go.

I'm expecting Ann Marie
to bring the heat.

We're both from Denver.

Beer and cheeseburgers
are our native foods.

I think this is gonna be
a pretty savage competition.

Right. Ann Marie,
let's start with you, please.

We have a bison burger
with 20% beef fat

in there to get some nice fat
from the lean meat

of the bison, smashed avocado
with some pancetta.

That's the pancetta,
the chip?

Yep, the chip on top.

Please, George, dig in.

- This is bison?
- Yes.

You can't tell because
it's actually got

a lot of fat in there.

Thoughts on the seasoning,
George?

The crispy pancetta,
that's salty.

I'd say too salty.

narrator: Hoping to beat
Ann Marie's bison burger

is Brandon's burger with...

The sauce is
a roasted Anaheim mayo.

Ooh, that's some spice
in there.

Nice, mmm.

Tricky protein there
with the bison.

That's a very tricky protein
because there's

really no fat in it.
No.

I'd have to say
point to Brandon, for sure,

because that is
a fantastic burger.

Brandon, well done.
Congrats.

I am stoked.

I knew it was good,
but, you know,

having him say
that it was good,

you know,
that's pretty [bleep] cool.

narrator:
With the Blue Team taking

the early lead
over the Red Team,

Lulu is aiming to impress
with her...

Chicken burger.

I added just
a little panko to bind it

all together, and then,
on top of it,

you have pickled tomatillos.

I'm from Mexico.

So I saw the tomatillos,
had to grab it.

The texture is
a little tough.

Yeah.

narrator: Meghan is hoping
her chicken burger with...

I made an arugula pesto
because it can tend to dry out.

narrator: Will tie it up
for the Red Team.

Chicken burger,
really tricky.

That's very difficult.

Oh, it's not dried out.
Not too bad.

Tastes like a chicken sandwich.

I would say,
just based on the way

the burger itself was cooked,

I'd have to say Meghan
for this point.

- Thank you, Chef.
- Well done, Meghan.

I'm so pumped.

The hamburger god
loves my chicken burger.

That is [bleep] awesome.
- Good job, man.

narrator:
With the score tied,

Brittany is hoping to give
the Red Team their first lead

with her dry-aged beef burger
topped with...

Prosciutto wrapped tomato.

I also have pickled shiitakes.

You're supposed to smash it
to get that juice, you know?

I did.

I love the way
that you're telling George

how to eat a burger.
- No, no, no.

No way.

A burger that comes
with instructions.

- It's a little dry.
- Yeah.

Wow.
Right, Kyle.

Chef, this is a dry-aged
bacon burger.

There's bacon in the burger.

I also had Roma tomato, Chef.

That was a chutney
that is still on my station.

.
- Man.

So you forgot the chutney.
Damn.

Mm.

A little bit of one note.

Does it go to Brittany
and the Red Team

or Kyle and the Blue Team?
Please.

Unfortunately,
I'd say no points.

No points to either.

- Either one of them, yeah.
- Thank you, Chef.

I forgot the beautiful
tomato chutney, you know,

a game changer of the dish.

Had I put it on there,
I probably

would have got a point.

Sorry, guys.

narrator: Up next is
Anthony's Vietnamese-inspired

banh mi pork burger.

That is full of flavor.

narrator: Which is facing off
against Amanda's

chorizo pork smashburger
with tomatillo salsa.

- How's the cook?
- It's OK.

It's a little dry.

It does look a little dry.
.

Chef, the point
to Anthony or to Amanda?

I'm gonna say
absolutely Anthony.

Thank you, chef.

Come on, Blue!

narrator: Next up is Joe,
who is hoping to maintain

the lead with his
short rib burger featuring

his secret recipe relish.

What's the funky flavor
in there?

What is that?

That must be--
that must be your--

Relish.

I can't tell you,
or I'd have to kill you.

That's great.

The burger is
a little bit overcooked.

It's a little tough there.

narrator: It's now time
for Hannah, who is trying

to get on the scoreboard
with her short rib

cheddar cheese burger.
- Mmm.

The patty is cooked well.
That's fantastic.

That's good.
I like that.

Point goes to Hannah or Joe?

I'm gonna say
definitely Hannah.

- Thank you.
- Congratulations.

Oh, boy.
We are tied.

We have one left.

It comes down
to the lamb burger.

Let's go.

You know, I didn't get
the point

on the dry-aged burger,
which sucked.

I don't want to fail the team,

so I hope that my next burger
will be better than the first.

Whit, please
describe your burger.

So I went
a little Mediterranean

with this lamb burger.

You have a hummus on
the bottom, a Kalamata jam,

and I have a tzatziki on top.

That's good.

I mean, it's the right size,
the right flavor,

but it's pretty intense.

Kyle, please describe
your lamb burger to Chef.

I made a lamb burger.

There's green tomato, egg,
prosciutto, and dried figs.

Wow.
Mmm.

Patty is cooked well.
Tasty.

A lot going on there.

Please step back in line.
Thank you.

The final points.

Does it go to Whit or Kyle?

- That's a tough call.
- A tough one.

I would say it goes to...

Whit.

Congratulations.

The winning team
is the Red Team.

Well done.

Of course
I'm getting the point.

It was expected, you know,
because I am confident

in what I put out,
and I'm gonna continue

to prove that
I'm a strong competitor here.

Kyle, keep your head up, yes?

Kyle, couldn't get one?

All of you, please give it up
for George Motz.

Come on.

Thank you.

All right, ladies, well done.

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

Today, all of you
are going bowling.

- Yes.
- But not just any bowling.

You'll delight in all the
glitz, glam, and gutter balls

at Foxwoods exclusive
High Rollers Luxury Lanes.

It's exceptional.

You guys bowl, right?

all: Yes, Chef.

One more thing.

I've left a surprise
for all of you

in the dorms
that just may bowl you over.

It's good.
It's big.

Enjoy it.
- Thank you, Chef.

- Thank you, Chef.
- Blue Team.

Brandon, you've got
the punishment pass,

so please pay attention.

Whilst the Red Team
are living the high life,

You guys are in for a tough,
tough day because all of you

are gonna be rolling patties
for sliders, a lot of them,

as a special appetizer
we'll add to the menu

tonight ahead of service.

That means you need to
break down 100 pounds of beef,

then grind that meat manually.

We have another loss
under our belt.

I am so over punishments.

I'm the only person here
that hasn't gotten a reward.

It sucks.

All right, Brandon, are you
gonna be a high roller

with the Red Team
or a low-rolling slider

with the Blue Team?

I love bowling, Chef.
I'm gonna stay with my team.

OK.

Right, ladies, enjoy,
especially that present

back in the dorms.

Head in there, quick.
Off you go.

Good luck.
- Thank you, Chef.

Thank you, Chef.

Red Team just won.
Whoo-whoo!

We are going bowling.

I'm excited to get out
of Hell's Kitchen.

♪ I'm going bowling ♪

So close.

Yet so far away.

All right, ladies,
see what we got.

What do we got?

Yes!

Whoo!

Oh, my God!

yeah!
- I swear to God, guys!

This is what we wanted.

- Do we each get one?
- No, we get a set.

- A whole [bleep] set.
- And knives?

And the [bleep] knives, girl.

We have the HexClad set!

I'm so excited.

I don't have any room
for this [bleep] in my kitchen.

But I'll [bleep] make room.
- I don't either.

, I'm gonna make room.
- Yeah, I'm making room.

I'm gonna start, like,
looking up wok recipes.

This is--oh, my God.

Bring it in, Red Team.
Red Team!

I care a lot.

I want to give my best
at all times,

and I didn't today.

So I think that's what really
pisses me off the most.

You took a chance.
I'll give you a pot.

You want a pot?
- No.

You know, I want to win
for my team, you know?

We needed that point to tie,

and it's really hard
to let Chef Ramsay down,

especially if you care,
you know?

This is all I care about.

I wouldn't be here if I didn't.

Oh, man.

We will be hand-grinding a
couple hundred pounds of meat.

We've got a blend of brisket,
chuck, and short rib.

You know, it sucks that we
are in a punishment right now.

I'm gonna keep
pushing forward.

I'm gonna keep my head up,

but it's not where
I want to be.

At least we get a lot of
bonding time with each other.

Who wants
to hand-grind brisket?

.

This is nuts.

We've still got to make
the patties.

I know.

Turns out I don't know
how to make a burger.

This is embarrassing.

I don't feel like anybody
on the Blue Team

is taking this seriously.

I wish we were making
slider buns.

I could do that all day long.

I didn't come here to lose,
and right now,

I'm on a losing team,
and we do keep losing

over and over and over again.

So you guys think Rihanna
is gonna come in tonight?

Why do you say Rihanna?

Because Rihanna
is my favorite.

I mean,
Beyoncé can come in, too.

Hey, girl.

Nobody talks
about game plans.

Nobody talks about strategies.

Nobody talks about
amping kitchens up.

This is a game to them, man.

I'm just over it.

All right,
let's get the burgers made.

- Yes, Chef.
- Yes, Chef.

narrator:
While Egypt's spirits

are firmly in the gutter,

the Red Team is striking up
a good time

at Connecticut's
most luxurious lanes.

- Hey!
- Hello!

Wow.

- Ooh.
- Holy cannoli!

- Whoa!
- Sorry, this is cool.

This is a bowling alley?
Get out of here.

Holy cannoli,
oh, it's so pretty.

Wow.

So this is what
the sweet life feels like.

It's so fancy.
It's luxurious.

I have never seen
a bowling alley

with chandeliers in my life.

Get them on, ladies.

Oh, we are living
the high life.

- All right, let's go.
- Yeah, baby!

Whoo-hoo!

Bowling alleys have
a special place in my heart

because I was on the bowling
team in high school.

There was no girls bowling team
in the history of our school,

and so, actually,
all the athletes

were recruited,
and I was a varsity bowler

in ninth grade, baby.
- Yeah.

So the only varsity letter
I have is bowling.

Well, anyways,
my first ever pastry chef job

was at a bowling alley.

- No way.
- Yep.

That's how I got
my hand in pastry.

I mean,
what hasn't Brittany done?

Chef, business owner,
varsity bowler,

worked for a bowling alley
as a chef.

That list goes on and on.
What hasn't she done?

- Red Team.
- Red Team!

Way to go.
Way to win it.

Here's to the boys,
who are back home,

doing the beef for us.

Feel bad for the boys
and Lulu.

You all right?

Just over [bleep] losing.

It's a lot harder
than it looks.

It just sucks, man, because
I feel like half the people

here think it's a game, man.

Half of these people here
don't have kids at home either.

So it would be amazing
if I could hear

my daughter's voice right now.

I miss my baby girl
so much, man.

Yeah, I get it.

I knew I was gonna miss
my family.

That's a lot of pressure.

At least, at home, if I have
a hard day, I have my wife.

I have my kids.

I don't have anyone here.

It's all right, bro.

We're good.

I was thinking
about going home.

I'm not gonna lie.

I just want to hug my kid
so badly, man.

I know, man.

There's just 1,000 thoughts
racing through my head,

and I'm trying
to block them out.

Do I persevere,
or do I go home

and get hugged by my kids?

Man, I fought so hard
to be here.

I never thought
I would ever be here.

It'd be very easy to say
"[bleep] this" and go home,

but just keep fighting, man.

Just keep pushing.
That's it.

You keep pushing.
Just keep trucking.

That's all that we can do, man.

narrator: It's 30 minutes
before dinner service...

Get out of your head,
all right?

I'm here.
I'm here.

narrator:
And the women have returned

from their bowling reward...

- Feeling good?
- Yes, Chef.

narrator: And are prepping

for tonight's dinner service.

We're not gonna have
a repeat of last night's

service tonight.
- Absolutely not, Chef.

Hey, I want you all to know,
something goes down,

I got your back today.

That's what we're here for,
guys, to work together.

Ladies, welcome back.

Line up, please.

Blue Team, line up,
please, quickly.

Chefs, let's be honest,
last night's service

did not go as planned.

I made it clear last night
what champions do.

I'm not asking you
to bounce back.

I'm demanding it.

What do they do?
all: Bounce back!

Right.

What are you gonna do tonight?

all: Bounce back!
- Good.

- Hey, Chef.
- Egypt.

- Uh, before we start...
- Please.

I want to say it's been
an honor working here,

getting this experience...

but I'm actually bowing out
of the competition.

narrator:
Chef Ramsay is minutes away

from opening up
Hell's Kitchen.

- Hey, Chef.
- Egypt.

narrator:
But dinner service

is the last thing
on Egypt's mind.

I want to say it's been
an honor working here,

getting this experience,
but I'm actually

bowing out of the competition.

I really miss my daughter.

I really miss my son.

Let me get through this,

and we'll spend
five minutes together.

Yes, Chef.

I know that Egypt is
going through it emotionally.

He misses his kids,
and I totally understand that.

I miss my fiancé.

Every five minutes,
I think about her,

but on top of it,
he's not really jiving

with the Blue Team at all.

Get on your stations.
We're opening in ten minutes.

Egypt, store room with me.
all: Yes, Chef.

Right.

Young man...
- Yes, Chef.

You've got every right
to feel down.

You have every right
to feel down.

I recently just had a newborn,
and it absolutely kills me

that I'm not gonna see them
for the next two months.

And it's painful.

And I don't know why the
Blue Team are picking on you.

I have no idea
why they want you out.

I see something in you
that they don't, OK?

And you may have been up
for elimination.

There's a reason why
I haven't sent you home.

Do you know why?
- No, Chef.

Because you deserve
to be here.

I don't want to leave, Chef.

No, listen.
Look at me.

I don't want you
to leave either.

You know that.

Heard, Chef.

You've got a lot of drive.

So you focus.

Focus on you
and focus on your family.

Understood?
- Yes, Chef.

- Can you bounce back?
- Absolutely, Chef.

I still believe in you.

So believe in yourself, OK?

- Yes, Chef.
- Come on.

- Thank you, Chef. I'm sorry.
- Come on.

Come on. OK?

Get this together.
- Yes, Chef.

- OK?
- Yes, Chef.

Hey, I've been in
your shoes before.

I've been on my ass, OK?

Don't you dare
throw that towel in.

- No, Chef.
- OK?

- I'm here, Chef.
- Let's go.

Come on.
- Yes, Chef.

Get in there,
and you tell them

that you are not quitting.

- Yes, Chef.
- Let's go.

Sorry about that, guys.
I'm back.

I'm in it.
I'm here for service.

- Let's do this.
- We got you. We got you, man.

Thank you.
Thank you. Thank you.

Chef Ramsay's words
were able to relight

that fire in my chest.

He just reminded me
that I'm fighting

to change my family's life.

I owe it to Chef Ramsay
to show him

that I am the best
of the best here.

Go. We got this.
We got this.

We got this.
We got this.

- Marino.
- Si, Chef.

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

Subito.

narrator: It's another packed
night at Hell's Kitchen.

- Happy birthday.
- Thank you.

narrator: And while diners
are already ordering

their Hell's Kitchen
favorites...

Can I have the scallops?

I'll have
the beef wellington, please.

narrator:
Tonight's menu will also be

featuring a slider appetizer.

Come on.
We got this.

Dream team.
We got it.

We got it.
We got it.

Here we go, guys.
Bounce back. Let's go.

On order, four covers,
two risotto, two slider. Yes?

all: Yes, Chef.

I got two risotto,
two lobsters.

- Two lobsters, heard.
- Two sliders going down.

Two sliders.

Tonight's the first night
I'm working garnish,

and I'm just trying
to figure out

what goes with what.

What else goes in this?

Then, on top of that,
we have sliders on

as a special.

I know how to cook a slider,
but being thrown

on a new station and not
being familiar with it,

I already know it's gonna be
a [bleep] pain in the ass.

Did you guys already
flip your sliders?

Joe.

Garnish station is
all about communication.

He needs to be the one taking
command of the kitchen...

Joe, are you ready?

Joe, you're good?

Or the night is gonna be
a disaster.

Joe, how long you have
on the sliders?

Joe!
- One minute out.

One minute out, heard.

I just need Lulu
to shut the [bleep] up

right now and just let me
concentrate on

getting these sliders out.
- Come on, Joe. It's a slider.

You've done this in your sleep.
That's it.

Thank you.
Put it down, Joe.

Go.
You're too busy.

Yeah, all right, all right.

It's not all right.

It's [bleep] ice cold.
.

Blue Team.

Blue Team!
Come here.

Ten seconds.
Come here, you.

It's ice cold.
OK?

We've got standards.
Get them back on.

They need one more minute.

It's not a race, OK?
- He's right.

I feel like
I'm running a race,

but I'm not, like,
that athletic.

You're a [bleep] good cook.
Compose yourself.

- Thank you, Chef.
- One more minute.

Let's go.

I just need to, you know,
get back into my element

and just, you know,
get this [bleep] done.

Joe, sliders.
Let's go.

- Slider right now.
- Go, go.

Service, please.

narrator:
With Joe's sliders

making a good impression
on diners...

Mm, it's really good.

narrator:
Over in the Red kitchen...

On order, six couples,
table 21,

two sliders, two scallops,

one carbonara, one flatbread.
all: Yes, Chef.

- Let's go.
- Seven minutes on sliders.

Seven, seven.

I'm on fish tonight
with Hannah.

I'm taking lead.

The scallops are a very,
you know,

time sensitive cook,
but I'm not worried.

I'm gonna get
the pancetta going.

I'll hop on
the carbonara after.

Tonight, I'm on apps,
and we need people

to start getting vocal

if they're leading
their station.

You got six out
on the two sliders,

one carbonara, two scallops,
and one flatbread.

Tonight, Whitney's
a little on the quiet side.

I don't expect
that kind of behavior

out of an executive chef.
- Whit.

Yes, Chef.

That's the six apps, right?
Are they--

We're still six minutes.

But look at me, look.
Come here, you two.

Come here.

What's going on?
Help me understand.

You're dropping the scallops,
and she's not even ready.

Help me out.
Talk to me so I can help you.

- I dropped them too early.
- Yeah, but way too early.

Are we calling back?
Are we disengaged?

- No, Chef.
- No. Do you want to go home?

narrator: It's 20 minutes
into dinner service.

What's going on?

narrator: And Whit's lack
of communication

has Chef Ramsay
searching for answers.

Help me understand.

You're dropping the scallops,
and she's not even ready.

Help me out.

Talk to me so I can help you.

I dropped them too early.

Yeah, but way too early.

Are we calling back?
Are we disengaged?

- No, Chef.
- No.

Do you want to go home?

No, Chef.

You don't talk.
You don't talk.

How are we gonna
communicate?

- We'll talk, Chef.
- We'll talk, Chef.

We need to be in sync,
all right?

Yes, Chef.

You shouldn't be
dropping them

until you say "Go, scallops."

Let's go, ladies. [bleep].

I'm frustrated.

I'm angry, and that's why--

that's why I'm emotional,
because I'm [bleep] pissed.

One mistake can drag
the whole [bleep] line down.

It doesn't feel good.

We've got two scallops,
two sliders,

one carbonara, one flatbread.

We're going in four minutes.
- Four minutes, heard.

Whit.
Yeah?

Four minutes, yeah?
- Four minutes.

- Heard.
- Not yet. Not yet.

Whit is [bleep] us up
right now.

Let's go. Speak up.

So 2 1/2 on the flatbread,
the two sliders,

carbonara, scallops.

Whit.

2 1/2. Good.

Let's not continue this
same pattern throughout

the rest of
the [bleep] service.

I really hope
she can get it together.

Walking scallops.
- Walking scallops.

- Heard.
- Scallops, Chef.

- Walking sliders, Britt.
- Walking sliders, heard.

Two sliders, Chef, here.

Yeah, that's it.
In the window. Good.

Carbonara.
- Walking carbonara.

Go, go.

narrator:
Now that Whit and Meghan

are finally in sync...

Yes, Chef.
Four minutes.

Let's go, ladies.

We're finishing this
dinner service tonight.

Yes, we are.

narrator: Appetizers are now
making their way out

to hungry diners
from both kitchens.

Two slider,
one riso, one scallop.

Two minutes out.

Lobster tail is ready
when you want it.

Dropping scallops now.

The name of the game
is all about getting

that food out
in a timely manner.

As of right now,
Blue Team is rolling.

Scallops coming out,
30 seconds.

I feel like myself again.
I feel strong.

I feel confident,
and so I owe it to Chef Ramsay

to show him his words aren't
going to be wasted on me.

Sliders walking up to the pass.

And show him that I'm ready
to be his next head chef.

Scallops up times two.

Nicely cooked, the scallops.
Send it. Let's go.

narrator: As Egypt has
regained his confidence,

a couple of the diners
are enjoying

more than just the food.

Chef also prepared something
a little special for you.

Oh.

Shelly, I love you more
than words could ever explain,

and I want to spend
the rest of my life with you.

Will you marry me?
- Yes.

narrator:
And while romance continues

in the dining room...

I'm shaking.

narrator: The Red Team is
ready to move on to entrees.

On order, four covers,
two strip, two salmon.

all: Yes, Chef!

All right, four out,
two strip, two salmon.

Heard, four out,
two salmon, two strip.

- Salmon down.
- OK.

I'm gonna get more
steak out, room temp.

That's perfect.

We are a solid team
on this station.

Looks good.
Sorry, girl.

No, you're good.

I'm just trying to get
this duck sauce on.

Magali and I are like
two peas in a pod.

We really get along.

We communicate well,
and we were both

in the bottom two
at last elimination.

- We got this, Ann Marie.
- Yeah, we [bleep] do.

But it's all about how
we bounce back, as Chef says,

and I think
we're gonna rock it.

Can you double check those?
I think it's under.

I'm pretty sure it's under.

I think it's a little under, honestly.

OK, that's fine.
I'll keep going.

New York, how long?
Are you ready?

- Two minutes.
- All right, hang back.

My only concern for tonight is
Magali and Ann Marie on meats.

You need to kind of
train yourself to get

that right feel,
that right temp.

Like, you guys
should not be struggling

this hard with this.

OK, that's gonna be hot.

Let me know when you walk.
I walk with you.

You got it.
Fries up first.

- Two strip.
- Working.

- Fries working!
- Thank you.

Walking.
- All right, walk with salmon.

New York strip
cooked beautifully.

Nice job, meat.

- Salmon nicely cooked.
- Thank you, Chef!

Go, Michelle.
Thank you.

Service, please.

I feel like we communicate
very [bleep] well.

Fire please, two lamb,
one halibut, one wellington.

Yes?
all: Yes, Chef!

Right.

In Philadelphia, I work
in an Italian steakhouse,

so I'm really excited
to be assigned

to meat station tonight.

- Egypt.
- Chef.

Check in with Kyle
so he doesn't get swamped.

That's two on the fish.
He's got three meat there.

Check in with him, yeah?
- Yes, Chef.

Do you need anything?
You good?

I'm good.

I am fully ready
to redeem myself tonight.

I'm gonna give it my all
and [bleep] kill it.

- How long on protein?
- Three minutes.

Halibut.

Dropping halibut now.

Meat station is
a absolute beast of a station.

It has the potential
to eat you alive.

Kyle is working
that station by himself.

So hopefully
he brings it today.

You ready to walk?

Kyle, how long on meat?

- I can walk right now.
- Walk right now?

- Two lamb, one welly.
- Yes, sir.

- Walking garnish.
- Walking halibut.

Halibut right behind.
Hot behind.

Can you grab that
'jus right behind me?

Two lamb, one welly
walking to the pass.

Thank you, Chef.

Oh, boy.

Oh, [bleep] me, dude.

That better be cooked.

- Kyle, come over.
- Yes, Chef.

narrator: It's 50 minutes
into dinner service.

Can you grab that
two right behind me?

narrator: And steak house
executive chef Kyle

has just delivered his lamb
to Chef Ramsay.

- Thank you, Chef.
- Oh, boy.

me, dude.
That better be cooked.

- Kyle, come over.
- Yes, Chef.

- Lamb cooked beautifully.
- Thank you, Chef.

- Good job.
- Service, please.

Thank you, guys.
Thank you.

Team job.
Team job.

narrator: With Kyle
and the Blue Team

taking their turn
at impressing diners...

That's incredible.

- Butter.
- Butter.

Good, good.

narrator: Both kitchens
of head chefs are closing in

on their best
dinner service yet.

- Walking halibut!
- Walking lamb.

Walking salmon!

- Walking one welly, two duck.
- Running halibut.

- Right behind.
- Salmon nicely cooked.

Thank you, Chef.

- Kyle, nicely cooked the duck.
- Thank you, Chef.

Service, please.

Oh, my God.

- Yeah.
- Yeah.

We killed it tonight.

- I appreciate it.
- I truly mean that.

Good finish, ladies.
Good finish.

Tonight, I asked for
a bounce-back service,

and, thankfully, we got one.

But let's be honest.

There were some issues.

Mostly caused by a lack of...

all: Communication.

We had moments tonight
when we were communicating.

It's just
not consistent enough.

It's frustrating
for me because I know

you can all be so much better.

Now for the tough part.

This is a competition.

So who is the winning team?

The winning team is...

The Blue Team.

.

Good job, guys.

And the Red Team.

Yeah.

Red Team also takes the win.

It's like, "What?

Come on, man, like,
Red Team, whoo."

So everybody gets a pass,
but listen carefully.

The competition is wide open.

And I can see right now
any one of you winning.

I'm rooting for you guys.

I want you to shine.

Right, all of you, well done.

Get out of here.
all: Thank you, Chef.

I feel like a weight was
lifted off my shoulders.

This is the hardest thing
I've ever done in my life,

but I'm here
to prove that I have

what it takes to make it
to the end.

I am super proud of my team.

I'm proud of myself.

I'm still in "Hell's Kitchen."

I know it's gonna get
more intense, but I am ready.

- Good job, my man.
- Good job.

Happy you stayed?

Happy I'm staying.

I'm not going anywhere.

You know, "Hell's Kitchen"
wears on you.

Today, I was at my lowest,
and I was just in my head,

and Chef Ramsay pulled me out.

I am taking this competition
by storm.

- Good job, guys.
- Good job, ladies.

Good job.

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

One team, one dream.

narrator: Things are about
to get nasty as egos collide.

In every challenge,
I've hit a point, every time.

- She's a [...] bulldog.
- That's the South.

We spicy in the South.
- Yeah.

Is that our best?
.

It's undercooked
and it's like water.

- Son of a bitch, man.
- Start again!

narrator: And when
there's blood in the water...

I'm so pissed, yo.

narrator: It's every chef
for themselves.

I should have just been
that [bleep] bitch

and just
backed her off the station.

narrator:
Who will sink?

For me,
the pasta is a little heavy.

narrator:
And who will swim?

And who will go too far?

Just watch this lobster.
Make sure it's [bleep] hot.

- Here you are, Chef.
- Ice cold lobster.

narrator:
Find out next time

on "Hell's Kitchen:
Head Chefs Only"...

If this isn't dinner
with a show,

I don't know what is.