All language subtitles for H.K.US.S23E07.WEB-E

narrator: Previously on

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

We're gonna play a game

that has a lot
of pasta-bilities

Starts now.

How thin
should tortellini be?

narrator:
The teams were challenged

to get creative with pasta.

- Put your thumb in...
- Mm-hmm.

And then just,
like, crease it over.

narrator:
Anthony's cavatelli...

Love the sauce.
Perfectly seasoned.

Thank you.

narrator: And Amanda's
stuffed cannelloni.

I love how delicate
the pasta is.

narrator: Impressed.
- Well done.

.

narrator:
At the end of judging,

the score was tied.

narrator: The winning team
was decided

by the best dish of the day.

- And that dish belongs to...
- Joe.

- Joe, well done.
- Yes, sir.

That was for my dad.

narrator: At a dinner service

filled with
food influencers...

We're here at
Hell's Kitchen right now.

narrator: Brandon's pasta
wasn't camera ready.

It's undercooked,
and it's watery.

Start again.

narrator: But Anthony's
excellent performance

on meat station...

Anthony,
Wellington nicely cooked.

Thank you, Chef.
Oh.

OK.

narrator: Had the
Blue Kitchen trending up.

That flavor is so good.

narrator:
In the Red Kitchen...

It's only a four top,
and I get six meat.

How is that possible?
narrator: Brittany on meat...

Can you take
the excess meat back?

- Yes, Chef.
- Now.

narrator:
And Meghan and Magali...

Hot.
narrator: On fish.

Ice-cold raw [bleep] halibut.
Just--

narrator:
Didn't deserve any likes...

Salty, dry, raw.

narrator:
So Chef Ramsay decided

to unfriend the Red Team...

Get out!
Get out!

narrator: And sent them back
to the dorms to deliberate.

Meghan,
you're the stronger cook.

You should have taken ownership
of that station

once things
started coming back.

Yeah, as a stronger cook,
I should have known better.

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

Brittany.
narrator: And...

Meghan.

narrator:
But Chef Ramsay disagreed.

Back in line, both of you.

narrator: Sending...
- Magali.

narrator: Home, ending
her chance at becoming

head chef at Hell's Kitchen
Foxwoods Resort Casino.

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

Now, get out of here.

I know I'm one of
the stronger women

on the Red Team,
and I just got to speak up.

Some of my teammates
still feel

they made the right decision.

It [bleep] is what it is.

I know, deep down,
it wasn't the right decision.

The fact that they said
I'm the strongest chef,

and they--

They still threw you
under the bus, you know,

because this decision
that was made

wasn't fair to you or I.

Meghan and I don't have
a lot of the support

of the team right now,

and I can sense the tension
on the team around me.

And if I was really the weakest
this whole [bleep] time

like everyone
has [bleep] thought,

I would be [bleep] gone.

We have to be honest with
what's actually happening.

The fact that he disagreed
with that decision--

For both of us,
which made me feel really good.

Let's take it
and [bleep] go with it.

Let's [bleep] just run.

run everybody over.

Let's go.

Right, quick, come here.

- Shh. Shh.
- Shh.

There's a special performance
going on in the dining room,

so go in quickly but quietly.

This way, this way.

♪ Red and Blue

♪ This must be like a dream ♪

♪ Being here and
competing with your team ♪

♪ But in the...
- What in the world?

If they're asking us to sing,

I am not feeling confident
about that.

♪ There'll be a hot time
in the kitchen tonight ♪

Please welcome
the Yale Whiffenpoofs.

- Whiffen what?
- They're from Yale, right?

The Yale Whiffenpoofs.
- The Whiffenpoofs?

I want to be a Whiffenpoof.

♪ Hell's Kitchen

I don't.

I don't want
to be a Whiffenpoof.

Now, this amazing group

was founded in 1909.

A lot has changed since 1909,

but no matter what
the group's composition,

they all work
in perfect harmony.

And that is what your
next challenge is all about.

For your next challenge,
you'll need to grab

a total of five ingredients
across five rounds,

and then cook a dish
that really sings.

Every time you hear
the amazing Whiffenpoofs sing,

that will be your cue
to run from the kitchen

and grab your next ingredient.

So build out your dish smartly.

Yes, Chef.

My one and only goal is
to get to that tray first.

Definitely don't
want to get stuck

with things that don't match.

Ready, set...

Whew, boy.

Immediately,
I want that rib cap.

It's one of my favorite cuts
of meat.

I'm gonna make this
rib eye cap sing in harmony.

Let's [bleep] go.

Lulu, you're fast.

I decided to come
and cook today, man.

Yes, ma'am.

I know I'm probably the
fastest person in that kitchen.

I was always tough
when I played soccer,

and I'm pretty tough today
to get to that tray.

I decided to stop stressing
and just do what I love.

Which starch
did you get, Meghan?

- I got grits, Chef.
- You got grits?

- Yes, Chef.
- Ooh, yum.

Steak is my thing.

I have a good
steakhouse background.

Love it.

Whenever we go out,
my girlfriend always has

her eye on a good tomahawk.
So I'm like, "All right, cool.

This one's for you, babe."

Spice, spice, spice.

Asparagus.

Ladies are getting vicious.

All right,
what'd you get this round?

- Cippolinis.
- What are you thinking so far?

My rib cap, I'm gonna do a
really herby compound butter,

kind of roll it up and tie it.

I have never worked
with rib cap.

It was a very thin
piece of meat,

so I'm gonna pound it out.

I'm gonna make
a beautiful roulade with it.

Who the
is pounding their steak out?

With the cuts of meat
that we had,

nobody should be pounding
their steak out.

- Is this the last ingredient?
- I'm not 100%.

Go, go, go, go, go, go, go.

Oh. Oh.
.

First wild card pick
comes up.

Through the maze of hands,
I see

glory that be, Gruyère cheese.

Mm, nothing goes better with
steak than macaroni and cheese.

- Got your cheese?
- Got my cheese.

All right.

narrator:
It's the final round,

and this is the last item

the chefs will select
with the goal

of making their ingredients

come together
in perfect harmony.

I got hit
with Marcona almonds.

I don't know what the
I'm gonna do

with Marcona almonds
on a steak dish.

But then I thought about
when I was getting trained,

and the chef always told me
when in doubt, purée it out.

- What'd you get?
- Crème fraîche.

Oh, some more
good stuff for your--

- More terry.
- And what'd you just grab?

I just grabbed Prosecco.

I'm making
a Prosecco potato salad.

The last few challenges
haven't been the strongest,

but I'm improving
and developing and growing

each step of the way,
and I want to make sure

my team, that they finally see
that I'm here to stay.

Just when you thought that
I have done crazier things.

I mean, like I said,

don't tone yourself down
at all.

Thank you.

We are under
the ten minute mark, guys.

Making me sweat to death.
Making me work for it.

My dish is going well.
My meat's rested.

I'm making this thing that
I've always wanted to make.

It's called ham jam.

♪ Feeling magical ♪

I've got the prosciutto.
I like prosciutto.

I'm a little ham myself.

If I cook prosciutto, kind of,
like, similar to bacon

and I render it with an onion,

is that gonna get
gross?

Probably,
but we're gonna try it.

I do it the same way
that I would do bacon jam,

but I'm using
prosciutto instead.

So I'm calling it ham jam,
because I love the name.

♪ We got that ham jam, yeah ♪

- Five minutes.
- Five minutes. Heard.

Give yourself time
to plate, guys.

Always.

You got it, ladies.
Let's go.

- Appreciate the hype.
- Ah.

I'm feeling confident
in my dish.

I don't feel pressed for time.

I feel like
I did everything right.

I was just on point.

20 seconds.
Let's go.

Watch your back.
Watch your back.

Come on, guys.
Push.

- Seconds left.
- Wait, behind you.

- Five, four...
- Every second counts.

- Three, two...
- You can do it.

One.
Well done, guys.

Well done.

Right, all of you,
your dishes will be judged,

head-to-head, on which cut
of beef you selected.

Let's go for the battle
of the New York strip.

Brandon and Brittany.

Come on, Brandon.
Come on.

So I made a Prosecco crab
potato salad,

and then I have Korean
chili flake broccolini.

A lovely sear
on the New York strip.

The crab, it just needs
lifting a touch.

Thank you, Chef.

narrator:
Up next is Brandon's

New York strip
and crab cake combo.

The presentation
is beautiful.

Incredible cook.

The point goes to Brandon.

Congratulations.

narrator: With the Blue Team
in the lead,

Meghan is hoping her tomahawk
with roasted cauliflower

can get the Red Team
on the scoreboard.

Tomahawk's
cooked beautifully.

Sauce could be a little bit
lighter with black garlic.

Heard.

narrator: Next up
is Kyle's tomahawk

with asparagus and grits.

The prosciutto I turned into
something I'm calling ham jam.

- The jam is delicious.
- Thank you, Chef.

A lot of sauce work
going on there.

I don't know if it's necessary,

but the points are going to
Meghan and Kyle.

Well done.
- Thank you, Chef.

Thank you, Chef.

♪ Chef Ramsay likes
my ham jam ♪

Next up,
the battle of the rib cap.

Let's go.

I've made roulades
all the time.

It's kind of my thing.
I love doing it.

And, honestly, Egypt's dish,
it just looks a little boring.

So I did a butter emulsion
spinach sauce.

I did a Cajun spice rub
on the rib eye cap.

Was that the cook
you're looking for?

Absolutely, Chef.
Mid rares all the way.

- It's cooked exceptionally.
- Thank you, Chef.

Got a really hard sear
on there.

And then I did a steakhouse
macaroni and cheese

with the Gruyere
and blue cheese.

You really have
elevated that.

It's very good.
- Thank you, Chef.

- Nice.
- Right.

Please, Hannah,
describe the dish.

So I stuffed the rib cap
with a little compound butter,

rosemary, orange,
chipotle peppers inside.

The stuffing of it,
it's a very bold move.

Bold?
It's what I do.

Please, Chef Ramsay, come on.

I got this. I got this.
I got this.

Have you cooked
much rib cap before?

No.

I really hope she nails the
cook and she nails the flavor,

because rolling the steak was
probably the wrong way to go.

Um...

That's a lot going on there.

- It's cooked exceptionally.
- Thank you, Chef.

narrator: After having
high praise

for Egypt's rib cap...

Have you cooked
much rib cap before?

No.

The stuffing of it,
it's a very bold move.

narrator: Chef Ramsay is ready
to deliver the verdict

on Hannah's rib cap roulade.

A rib cap is not for rolling.

It's a steak that stands alone
with absolute quality.

So when you roll it,
it doesn't cook evenly.

- Yes, Chef.
- The point goes to Egypt.

Well done.
- Thank you, Chef.

- Good job, Egypt.
- Whoo.

She stuffed it,
which, time and a place,

but not in a Chef Ramsay race.

Next up, rib eye.
Let's go.

narrator:
Now, Ann Marie hopes her...

Rib eye with
sweet potato purée.

narrator: Can top Joe's...

Black garlic-marinated
rib eye.

Yam purée.

Two really good,
well-cooked rib eyes.

The point goes to both the
Red Team and the Blue Team.

Well done.
- Thank you, Chef.

- Thank you, Chef.
- Good job, Joe.

narrator: The Blue Team
is on a high note

with a perfect score...
- Let's keep it up, Lulu.

narrator:
So Amanda is hoping

she makes up some ground

with her filet
with Gruyere mac and cheese.

The filet is
nailed beautifully.

Well done.
- Thank you, Chef.

narrator: Next up is Lulu,
who's trying to keep

the Blue Team point streak
going with her filet

with fingerling potatoes.

You've got a lot of protein,
but the garnish is minimal.

And here, we've got
the hearty, proper,

classic steakhouse garnish.

The point's gonna go to Amanda.

Congrats.
Well done.

- Thank you, Chef.
- That's the way, girl.

I am definitely disappointed,
because I lost

the first point
for my team today.

It's the battle of
the T-bone, the big ones.

Let's go.
- All right.

Hopefully Chef Ramsay
picks my dish,

because I have to bring
this point home

for my team to even tie.

Whit, describe the dish, please.

The filet, I did
a red wine-glazed mushroom,

and then for the strip,
I did a green tomato

salsa verde and just
a fingerling potato

guanciale hash.

Filet's cooked beautifully,
pink,

medium rare,
and a really good crust.

And that's hard to do
with a T-bone.

- Thank you, Chef.
- Right.

Anthony, describe
the dish, please.

So I made a green tomato
chimichurri.

I made a purple potato
and Marcona almond purée.

I think what I love most
is the acidity,

the lovely balance.
Good.

Two very creative dishes.

And I'm like, "Please,
for the love of God,

I need that point."
- The point's gonna go to...

The point goes to Whit.
Well done.

- Good job.
- Good job, Whit.

We're alive, baby.

It comes down to
the most creative

and outstanding dish.

I'm, like, praying,
fingers crossed.

I want to win.
I didn't come here to lose.

The outstanding dish
of the day belongs to...

Egypt, the rib cap.

- Oh.
- All right, man.

Good job, man.

Nice job, Egypt.

.
- Good job, Egypt.

- Nice.
- Yo, I can't--

yo, I can't believe it.

I must be dreaming.
- Well done.

Thank you, Chef.

All of you, get ready
to let your hair down,

because today,
we'll be having a pool party.

You'll all enjoy
some amazing spa treatments.

Whoo!

It's the beautiful Norwich Spa
here at Foxwoods.

Now, this place is exceptional.

Facials,
stress-melting massages,

and manicures, if you choose.

Red Team, unfortunately, today,

it's gonna be a bit more
stressful because tonight,

it's steak night, and trust me,

there's a lot of work to do.
.

Cowboy butter, garlic butter,
and lemon butter

for those delicious steaks.

And let's make
a fresh chimichurri.

Those herbs are very delicate,
so be careful.

So pick all those parsley,
thyme by hand.

Picking thyme by hand is
definitely a rite of passage.

I did that, like,
15 years ago, Chef.

Come on.

Blue Team, have fun.
Off you go.

Thank you, Chef.

Ladies, head back
to the dorm.

I'm super bummed,
just because my steak

is cooked beautifully.
I got the point.

Now, we have to do
a punishment instead of

going and getting
our nails done.

Egypt.
Nice to meet you.

Very nice to meet you, Egypt.

This is my first time
ever getting a massage.

I've never been big on
another man touching my back,

but when I tell you that man
had fingers of gold,

oh, my God.

Egypt, how's the massage?

Bruh, I'm trying
not to fall asleep.

Look at his face.

It's really nice to be able
to get out of Hell's Kitchen

and just relax by the pool.

Hop on in.

Aw.

What the hell?
Yeah, I'm--

who-- who--
- Ooh.

Who let that happen?

What the [bleep]?
Kyle, don't touch me again.

I just woke up today
just, like,

in a horrible head space.

I can't get out of my head.

Three years ago, in April,

my life changed
within a second.

My husband, you know,
took his own life,

and my life
was turned upside-down.

What's wrong?
Where are we going?

We're going to the kitchen.

And I've been super
proud of myself

for the past three years.

And when you have
zero contact to the people

that have been helping
you heal, that's a lot,

and I know my limit.

- Your eyes are a little poofy.
- Yeah.

- Is it from the onions?
- No, Chef.

No?
You all right?

What's wrong?

I just feel,
you know, my past

is very traumatic on me.
- Mm-hmm.

You know, my husband took
his life three years ago.

- Oh.
- My life changed...

Hannah.

In an instant.
And--

What happened
between last night...

- I don't know.
- And today?

I don't know,
and that's the thing.

Everything that helped me
get back to me isn't here.

- Yeah.
- You know?

And that's very difficult.

I think it's healthiest for me

if I remove myself
from the competition.

Oh, Hannah.

What's wrong?

I think
it's healthiest for me

if I remove myself
from the competition.

Oh, Hannah.

You can't give up.

I don't want to give up.
That's the thing.

But at the same time,
like, I need to put

my mental health first as well.
- Hannah.

But you can't give up.

You know,
it's nobody's fault, you know?

And that's the thing,
is, like--

I mean, I know
this competition's hard,

and I know that's what's
probably getting to you.

I don't want you
to go immediately to,

the solution is to leave.

Hannah, you have
a really good chance

of doing really well
in this competition.

- I know.
- Your food is, like--

it's a little wacky sometimes,
but it's, like,

the most creative
of everyone...

- Thank you.
- Else's, you know?

Thank you.
Yeah.

And I believe
that you can do this.

I believe in you, Hannah.

I need you
to believe in yourself.

Chef Michelle can definitely
lend some insight

to how I'm feeling
and assist and help

and be my support system here.

Let me hear you say
you're gonna--

you promise me you're gonna
at least try today.

I promise
I will at least try.

OK.

I will give it
my [bleep] all.

Even if I crack,
I will give it my all.

- Well, don't crack on me.
- I hope not.

I'll be here
in a heartbeat, OK?

- I appreciate that.
- Come here.

Really.

Knowing that she supports me

and knowing that she sees
my strengths,

that meant the world to me.

- I've been through worse.
- Yeah. See?

Yeah.
All right.

You got this, Hannah.

I'm not done yet.

It's not my day to go.

And, you know,
I'm super proud of myself

for working through
that moment.

You let me know if you need
a hype session outside.

Yeah.
I appreciate that.

- How's everybody feeling?
- Good.

- Good.
- Good.

Nobody shut down, huh?
- No, Chef.

No, ma'am.

Yeah, Mushroom Queen.

That looks great.
- OK. Great.

Thank you, Chef.
- Mushroom Queen.

Is that a new one for you,
Brit,

or is this, like,
old hat at this point?

You know what?

It's just my old nicknames
coming back, baby.

OK, ladies.

We feeling good?
- Yes, Chef.

- Hannah, are you good?
- Yes, Chef.

Let's go.
Marino.

Si, chef.

Open Hell's Kitchen
for steak night.

Let's go.

narrator: It's another
fully booked evening,

and these meat lovers
have been looking forward

to Hell's Kitchen
steak night for months.

- I'll have the veal chop.
- The New York strip.

The Wagyu meatballs.

narrator: And tonight,
in the Red Kitchen,

is renowned businesswoman...
- Hi.

narrator: And million dollar
matchmaker, Patti Stanger.

- Mwah.
- Nice to see you, Patti.

You're the best.

narrator: And over at
the Blue chefs' table

are TV personalities
and hosts

"The Nikki & Brie Show,"
Nikki and Brie Garcia.

Good to see you.

This is, like, so amazing

to see this
up close and personal.

- They purty.
- Whoo!

I like our Blue Team.

I watched them
on TV growing up.

Made me blush.

I feel like
a little schoolgirl.

Cheers.

Here's to the Blue Team.

OK, ladies, here we go.

On order, Chef Table, VVIP
one crab cake, one risotto.

Yes, Chef.

- Let's go.
- All right, Amanda, riso.

I am...
- 5 and 1/2.

- 5 and 1/2.
- Heard. 5 and 1/2.

Patti Stanger,
you're my favorite binge show.

Four minutes.
Crab cake risotto.

So everything
needs to be perfect.

Where are we at
on the risotto, babe?

- Five out.
- Heard, five out?

Hannah keeps changing
her times.

Hannah, you already said
four minutes on risotto.

How is it five now?

Hannah, I need a real time
on riso, babe.

Riso?
I'm-- like, right now, four.

- OK.
- It's incredibly frustrating.

OK, so three minutes still
on the risotto crab cake.

Three.
- Three?

- Three.
- Wait.

- Yeah.
- 3 and 1/2.

I need 3 and 1/2.
I have a little bit undone.

We just need the real times.

Hannah's risotto
is just, like--

I don't know what the [bleep].

Like, we all know
how to cook risotto.

You're [bleep] us up
over here.

Finishing riso.

- OK.
- Do you want to walk?

I'll meet you there.
Yeah?

I'm walking right behind you.

Crab cake.
You got 20 seconds, yeah?

Coming up right behind you.

Like, I look
over the divider,

and I see
the risotto is broken.

Give me a towel.
Give me a towel.

I've got the lobster.

Where's the risotto?
- You got it?

I snapped.

Can you just get
some water in it?

Risotto.
I'm fixing it right now.

I don't know
if she put too much butter

and let it get too hot, but
the oils are pushing out of it.

- Meg...
- Yes, Chef.

I don't want the tail
till the risotto's there.

Take it back.
- I understand, Chef.

I know, but you're
opposite each other.

I snapped.

I don't--
I don't understand it.

Come on, girl.
It's the Chef's Table.

- Yes, Chef.
- Come on.

Come on, we should be
connecting the dots now.

narrator: As Hannah hurries
to fix her risotto...

Four, riso.

narrator: The blue team
is ready to fire on...

Six cover table one.
Yes?

Two crab cake,
two risotto, two squid.

Heard?
all: Heard!

Stick together
as a team, yes?

all: Yes, Chef.

Two crab cake,
two risotto, two squids.

- Two squids.
- Give me a call.

Give me a time.

So three minutes out
on risotto,

three minutes out on risotto.

You guys heard?
Three minutes on risotto.

- Three minutes on risotto.
- Three minutes on risotto.

- On risotto.
- That's exactly what we want.

Yes, Chef.

So far into service,
this is 180 degrees

from the Egypt
that we saw before.

To the window now with riso.

- All right, go.
- Can you walk?

Go, go, go.

He's definitely
speaking with purpose,

moving with purpose...
- Heard, Chef.

Risotto walking.
Hot.

And understanding that
it's not all about Egypt,

and it's not the Egypt show.

It's a team work.
- Great teamwork.

Heard.

With the Blue Team,
you know,

it was a little bit rocky
at first.

- Walking crab cake.
- Heard that.

Lulu, you got squid up?

Yeah, squid is coming
on your left.

But now, I feel like
I'm part of the team.

Go, John, please.
Let's go, come on.

I feel a little bit at ease.

- Don't slow down, Egypt.
- Not at all, Chef.

- Nicely cooked.
- Keep killing it, Egypt.

Heard.

- You going?
- I'm ready.

Are you ready?
- Yes.

Let's go.

You walking?

Yeah, that's better.
That's better.

Thank you, Chef.

Ladies.

The presentation
looks insane.

Look at that lobster.

OK.
On order, 4 covers table 24.

Two risotto, one meatball,
one crab cake.

Heard?
all: Yes, Chef.

- Let's go.
- Two riso, one meatball.

Give me six.
- Crab cake gonna be six.

Yes, Chef.

You know,
after my risotto issue,

no more mistakes tonight.

Come on, let's go.
What are we waiting on?

- Yes, Chef.
- The risotto?

- One minute.
- One minute, Chef.

Let's go.

We got off to a rocky start
on hot app tonight.

Hannah was all over the place
with her times,

but fish is running smooth.
We know what we're doing.

- 30 seconds for risotto, yes?
- Yes, Chef.

30 seconds.
- We're doing good.

How are you looking,
crab cakes?

- Walking.
- Yeah?

- Walking crab cakes.
- All right.

Let's go.
- Risotto, Meatball, walking.

Let's go.

Plate, plate,
plate, plate, plate.

Come on, let's go, let's go.

- Is that hot?
- Yes, Chef.

hell.

Hey, Meghan?
Amanda?

- Yes, Chef?
- Urgently.

- What happened?
- Apps, come here.

Hannah, come on.
Not tonight, OK?

Not tonight.

narrator: It's 35 minutes
into dinner service...

Hey, Meghan?
Amanda?

- Yes, Chef?
- Urgently.

- What happened?
- Apps, come here.

Hannah, come on.
Not tonight, OK?

narrator: And the Red Team is,
once again,

struggling with appetizers.

It's not even remotely done.
It's [bleep] way undercooked.

- Yes, Chef.
- Yes, Chef.

- OK? Come on.
- Yes, Chef.

Come on!

All right, you know how
to cook lobster, Amanda.

You've cooked lobster
a million times.

Yeah.
Very nice, the risotto.

Who made that?
- Thank you, Chef.

I did.
- Yeah.

My risotto was there,
but lobster is not cooked.

It's cold.
It would have been perfect.

It would have been
a perfect dish.

Lobster, please.
Meghan, Amanda.

Come on, guys.
- Yes, Chef.

First lobster.
Sorry, Chef.

Come on.

Touch it before
it comes out, Amanda.

- Yes, Chef.
- Yes, Chef.

Yes, Chef.

narrator:
With Amanda now delivering

a properly cooked lobster...
- Go. Come on.

.
Go, go, go, go.

narrator:
The much awaited risotto

has made its way out
to the dining room.

It's so good.

Let's go, ladies.
Keep it up.

Walking riso.
Are you ready?

Yep.

Two risotto,
walking right now.

narrator: The Red Team has
finally found their groove

with their appetizers.

- Very nice, the risotto.
- Scampi, walking.

Appetizer, 25.
Let's go, John.

narrator:
And the Blue Team

is also in tune
with each other...

Two shrimp, one risotto,
one meatball.

narrator:
And are now completing

their appetizer orders.

Here we go.
Yes?

Table three, please.

Wow.
It's so good.

narrator: And with most of
the diners now satisfied

with their first course...
- Simply amazing.

narrator:
Chef Ramsay is now pushing

for course number two,
entrees.

One order, VVIP,
Chef's Table.

One salmon, one New York strip.
- Five out.

One salmon, one strip.
VIP.

Are there positions
in the kitchen?

- I mean, I think so.
- Give me a time, OK?

Make sure my sides are hot.

It's crucial to have the
communication with Brandon

and with Joe on fish.

We all have to be
on the same page,

because we're going
at the same time.

Lulu, are you about
ready to walk?

- No, I need one minute.
- One minute?

How long, please, Brandon?
Chef's Table.

- One minute, Chef.
- Yes?

- Lulu, are you good?
- Yeah, 30 seconds.

- 30 seconds, walking.
- Yeah.

Garnish should definitely
not be slowing down meat.

Putting some purées
and garnishes on a plate,

it's not that difficult.

Pommes purée, Chef.

- Lulu!
- Yes, Chef?

Mashed potato, VIP.

It's cold
and needs more seasoning.

- Yes, Chef.
- Come on. Come on.

- That doesn't look good.
- It sucks.

My steaks are overcooking.

Joe's salmon is overcooking.

Everything is just, like--
just right [bleep] there.

- Waiting on Lulu.
- Come on, Lulu.

- Pommes purée is hot.
- Yeah?

Let's go.
Behind.

Walking salmon.

On your right, Chef.

- Where are the sides?
- Right here, Chef.

Sides on your left, Chef.

hell.
Come on, serve it.

Oh, wow.
That looks so good.

That's actually cooked perfect.

narrator: While Brie and Nikki
have been served

in the Blue Kitchen...
- This meat is cooked perfect.

narrator: In the Red Kitchen,
they are ready to...

For now, two filet,
one veal, one salmon.

Heard.

Two filet, one veal,
one salmon.

Five minutes.
all: Yes, Chef.

I'm not worried
about anything

coming off my station tonight.

I want everybody
to be on their A game.

Let's go, ladies.
Let's keep this up.

Four minutes.

- 4 and 1/2, please.
- 4 and 1/2, heard.

4 and 1/2, heard.

You're gonna garnish
these mushrooms.

This is hard.

- Will you help me?
- What do you need?

I need spinach dropped
right now.

I got you.
Yeah, got you.

Thank you.

- Will you check our salmon?
- I will check.

One second.

Meghan's trying very hard
to keep her eyes on everything

that could go wrong
in the kitchen,

but we already know
you're supposed to

put your own mask on
before helping others

with their masks, Meghan.

Walk behind you.

You can put the veal
on that side too.

Behind.

That is heavy.

Salmon on your right.

Red Team,
come here, all of you.

I haven't seen filets
and protein cooked like this.

This is absolutely spotless,

but just touch that,
all of you.

Just touch it.
- Raw.

- It's raw.
- It's under.

It's [bleep].
How?

Got it back.
It'll be two minutes.

Hey, ladies,
there's one on meat,

and there's two on fish.
- Yes, Chef.

Meghan, how's it possible?

Sorry, Chef.
Give me a minute.

Give me two minutes.

Hey, Ann Marie?

Ann Marie?
- Yes, Chef?

That's you.
Boo.

That's not cooked.
It's not cooked.

Back in the [bleep] oven.
- Yes, Chef.

- Go.
- You got this, ladies.

Bounce back.
Bounce back.

We don't want it to jiggle.

We don't want
the egg to jiggle.

I'm gonna get this one
back in the oven.

.

Just leave it in the oven.
Just don't open the oven.

narrator: While Meghan
is now focused on her salmon

instead of
Ann Marie's vegetables...

- Walk, proteins.
- Behind.

Behind.

narrator: The Blue Team
is pushing out entrees

at a steady pace.
- Service, please.

Nicely cooked, Anthony.
- Thank you, Chef.

Go, John, please.

This is so much more tender
than I've ever had.

narrator:
Back in the Red Kitchen...

- How long, please?
- I'm walking with it, Chef.

narrator:
Meghan's re-fired salmon

is being delivered
to Chef Ramsay.

Go, Michelle, please.

Service, please.
- Here it is.

- Here's our food.
- Enjoy, please.

Finally.

Walking, two rib.
Two rib.

- Service, please. Go.
- Let's go, ladies.

We got this.

narrator: And the Red Team
is mounting a comeback,

delivering a wave of entrees
to their diners.

Oh, my God.

- Thank you.
- Thank you.

That's good.

- Red Team.
- Yes, Chef.

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

- Yes, Chef.
- All of you, come here.

There's two tables left
in the Blue Team,

and there's two tables left
in the Red Team.

First to finish
is winning tonight.

Let's go.
- Yes, Chef.

- Yes, Chef.
- Let's go.

- Let's do this.
- Get it right. Get it right.

There is literally zero,

zero room for error
on this one.

One chicken, two fire, yes?

How long, please?
- Two minutes.

- Two minutes.
- Two minutes.

Two minutes.

Yeah, we have to come up
first, obviously.

But also, we cannot send up
anything that's [bleep].

They always mess it up
at the last minute.

Do it right.

Two salmon,
one chicken, one veal, yes?

Two salmon,
one chicken, one veal.

- Let's go.
- We have to win.

Let's go, ladies.
Keep that composure.

- Let's finish it.
- Walking.

Coming out, hot.

No, they're going.
They're going.

Service, please.
Go.

Brandon, let's go.
- Behind.

Walking, salmon.

- Yeah, I'll take it.
- Let's go.

Whew, boy.

Ladies, well done.
Last table. Let's go.

Two salmon,
one veal, one filet.

Yes?
- Yes, Chef.

- Give me a time.
- I need five, guys.

My heart is racing.

I'm trying to get
this veal ready, and...

Yep.
There you go.

I have zero support
on my station right now.

Support is warming up
vegetables with Ann Marie.

OK.
There you go.

Let's go.
Last table.

Four minutes, Chef.
Two salmon, two strip.

- Four minutes.
- How long, Whit?

- Three minutes, Chef.
- Wow.

Blue Team are saying four.
You're saying three.

Keep it going.
Let's go.

Let's go.
- Let's go. Let's go.

Three minutes.

beautiful
veal chop, girl.

This bitch is thick.

Two salmon, two strip.

Minute and a half.

Make it two minutes.
Make it two minutes.

Sorry, Chef.
I don't want to send it raw.

Understood.

I don't want to send up food
that is not cooked

because I'm tired of losing.

Two salmon,
one veal, one filet.

Yes?
- Yes, Chef.

45.
- How long?

- 45.
- How long, Brandon?

- Walking.
- Walk slow, right?

Blue Team is walking
to the pass.

Let's go, let's go, let's go.
- Walking veal.

Let's go, let's go, let's go.
Salmon.

- Coming down, coming down.
- Sides up.

All we need is fish.
- Get on that door.

He's plating.
He's plating.

We have salmon here.

- Well done, Whit.
- Yes.

Go, go, go.

- Leave the veal in the pan.
- Got it.

Keep it going.
- No, no.

Take it in the pan.
Take it in the pan.

Take it in the pan,
take it in the pan.

Come on.
Salmon. Let's go.

Behind, behind.
Hot, hot, hot, hot.

- Let's go.
- Two salmon.

narrator: It's just 90 minutes
into dinner service,

and with only one ticket left
in each kitchen...

Let's go.
Last table.

First to finish
is winning tonight.

Walking.

narrator:
It's a race to the finish.

Walking veal.

narrator:
And the Red Team has

what they hope will be their
final entrees at the pass.

Ladies, come here, quickly.

.
- Salmon cooked beautifully.

Filet, beautiful.

now, the veal,
the veal's raw.

- Oh, [bleep].
- The veal is raw.

The veal is [bleep] raw.
Come on.

I'm like, "Damn it,
damn it, damn it."

We were killing it.
We were almost there.

Like, we should have had this.

.

I'm pissed.

I mean, I'm thinking
either way,

we would have lost,
but I should have--

I should have not let her
walk it up.

.

Send it.
Let's go.

Blue Team, well done.
- Yes, Chef.

- Yes, Chef.
- Thank you, Chef.

- Well done.
- Yes, Chef.

- Thank you, Chef.
- Your best one yet.

Hands down.
all: Thank you, Chef.

Good job, guys.
Good [bleep] job.

- Smoking it, dude.
- Good job, gents.

good job.

Meg, come on.
Finish the veal, please...

- Yes, Chef.
- With Amanda. Let's go.

I feel like I let
the entire team down.

Will you apologize
to the table, please?

- Yes, Chef.
- I feel like crap.

I feel like that pile
of

that we were shoveling
the other day.

- Apologies, let's go.
- Grazie.

This raw veal
might have [bleep] me.

narrator:
As the final desserts

make their way out
to the dining room,

the Blue Team
is happily cleaning up...

Good job.
Good job.

I think this is
the first time

I've seen you look happy at us,
Chef.

narrator:
While the Red Team knows

that the next couple of hours

are going to be
very difficult.

So close,
up until that last table.

I want you to go back
to the dorm

and come back to me
with two individuals

up for elimination,
but do me a favor.

Be open, be honest,
and fight for your position.

Is that clear?
all: Yes, Chef.

Get out of here.

Let's go.

We've been here before.

There were a couple people
on the team

that just couldn't finish it.

I am incredibly disappointed

that the Red Team
didn't win tonight.

It was a race
I couldn't finish.

I know I can cook meat.

It just really sucks that
that veal chop was so under.

So who are the two going up?

My vote's both fish.

Raw veal, raw salmon.

I say both fish.

I know I wasn't super strong,
and I was behind on things,

but again, it wasn't raw.

You sent up
undercooked sides.

- Undercooked sides?
- Yeah, the spinach.

- Was it the eggs?
- Those eggs, the spinach.

He sent back a couple of them.

Just the eggs
and the spinach.

That's one thing.

Garnish station
was five items tonight.

In my defense,
I will say that, like,

this is everything on that
station that was new with--

I think everything was.

Everything except for
the salmon was new for me,

but I'm not sitting here
using that as an excuse.

You should be able to cook.
It's vegetables.

You're reheating vegetables.

Amanda needs to go up there.
Own up, dude.

Own [bleep] up.
I'm owning up.

Look in a mirror, girl.

Whose call was it
to send out raw salmon?

I was cooking everything,
except for the salmon.

I had one undercooked salmon.

She had undercooked lobster
and undercooked veal.

You were helping out
Ann Marie.

I'm basically, at that point,
running fish by myself.

I'm sorry, I wasn't
gonna let sides go down.

I apologize about the salmon.
That's it.

Yeah, but the point of having
support on that station,

too, is to check, also.
- Yeah.

If something is cooked
before it goes off.

They want to put me up
for one raw salmon.

all you guys.

He put two people
on fish for a reason,

so the middle person
could slide down.

If we were flipped
and she had to help out,

I would have been like,
"I'll take care of it.

You [bleep] go."

Never said [bleep] like that,
because she couldn't

handle the station by herself,
period.

Listen, I'm not gonna put
myself up for elimination

on one [bleep] veal chop.

Yeah, it's one veal, but it
was the most important ticket.

Ultimately, it came down
to the veal,

and that's why we lost.

I just think
it's gonna be real dumb

to put me up on one veal chop,

but if that's what we're doing,
we're doing that.

I feel the same
about the salmon.

Not putting me up
on one raw salmon.

It was one salmon.

Red Team, a lack of composure
in tonight's service.

That was your downfall.

Brittany, Red Team's
first nominee and why.

Our first nominee
tonight, Chef, is...

Ann Marie.

We were waiting on garnish
most of the evening.

The Red Team's second nominee
and why.

Our second nominee,
Chef, is...

Going to be Meghan, Chef.

This is a really tough
decision for us,

but, you know,
the salmon specifically

just felt like there
wasn't a lot of care,

and there was a little bit
of shutting down

on the station, Chef.

Meghan, Ann Marie,
step forward, please.

Meghan, what happened?

Chef, I slid over
to help Ann Marie out,

and in doing so,
I didn't double-check

the salmon before I pulled it.

But for the most part,
I was double-checking things

on that station
the entire night.

Ann Marie, what happened?

I was asking for help
when I needed it,

but I maintained my composure,

and at the end,
I did finish strong, Chef.

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

Fish doesn't define me.

One dinner service
doesn't define me.

I've been one of
the strongest competitors,

across the board, since I
stepped foot in Hell's Kitchen.

Ann Marie.

Chef, I deserve to stay
in Hell's Kitchen

because I work hard.
It's not about how you start.

It's how you learn from it,
grow, adapt,

and finish it, Chef.

My decision is,

Ann Marie, get back in line.

Meghan, listen carefully.

For a second night in a row,
your team behind you

has nominated you.

Now, they obviously
don't believe in you.

That tells me that you are not
ready to be my head chef here.

Take off your jacket.

Thank you.
- Thank you, Chef.

- Goodnight.
- Goodnight.

Tonight, I got stabbed
in the back.

Amanda was holding
the [bleep] knife,

taking my help
and not giving it back.

At least I can leave here
with my head held high,

knowing that I have integrity.

I didn't accomplish
everything that I wanted to.

I'm not a ruthless,
backstabbing person,

and that's probably why.

I've said it,
and I'll say it again.

I'm looking for a leader.

Prove to me
that you're the one.

Get out of here.

I just feel
really disappointed

in myself right now because
I feel like I let Meghan down.

Ann Marie should have
gone home today.

It's inexcusable to go down
on five [bleep] vegetables.

The Blue Team,
we found our rhythm,

and we have to stick to it.

Sorry, ladies.
Try harder next time.

This just fuels
that fire more.

Like, people are out
for themselves.

I own up to my mistakes.

That's what it takes
to be a leader.

Let's start seeing other people
own up to their [bleep].

When Meghan arrived
from Hawaii,

I was hopeful she would be
a breath of fresh air.

However, she was anything but.
Aloha, Meghan.

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

Head Chefs Only"...

With a spot in the top ten
on the line...

This competition
is ratcheting up.

narrator:
Who will play dirty?

- Oh.
- We have to destroy them.

He just wouldn't shut up.

The annoying part was Kyle.

Somebody's star
is starting to fizzle.

narrator:
Who will turn on their team?

- Taking Lulu out.
- Shut the [bleep] up.

Culinary 101.

You guys
are gonna regret this.

narrator:
And who will make the cut?

What a way to claw your way
back into the competition.

narrator:
It's time to get pumped up.

What a bunch of gym bros.

narrator: Because it's
the most intense episode yet.

Better than watching
the playoffs.

narrator:
That's next time...

We're down
to the final seconds.

- I'm shaking.
- Come on, Ann Marie.

You got to get it
on the plate.

Oh, my God!

narrator:
On "Hell's Kitchen."