All language subtitles for H.K.US.S23E09.WEB-E

narrator: Previously,
on "Hell's Kitchen"--

I had oral cancer twice.

narrator:--Anthony
opened up to his teammates.

I had to fight through it
just because I knew

I wasn't gonna die at 22.

Well, glad to
have you here, bro.

narrator:
In the morning challenge--

It's time to play
secret ingredient.

narrator:--the chefs
gave each other clues--

- Roma.
- Tomato.

Yes.

narrator:--in order to
score choice ingredients

for their team's dishes.

Creamy.

Yukon potato?

Yes.

Keep it for the chicken,
Chef.

Good job.

narrator: But when
it came time to cook--

Amanda, check your chicken.

narrator:
- Amanda was a bit clueless.

Ooh, [bleep].

narrator: And she allowed
her airline chicken

to crash and burn.

The Blue Team--

This is the one
I would leave.

narrator:--chose
Egypt's dish to sit out.

You guys are gonna
regret this.

narrator: And it cost them
dearly, as Brandon, Lulu,

and Anthony failed to score.

Definitely zero points.

narrator: As for the Red Team,
it was Hannah's adventurous--

Eggplant ash sounds
a little bit ominous.

It's well done.

narrator:
- and Whit's pork chop--

You've just won it
for the Red Team.

Congratulations.
- Thank you, Chef.

narrator:
- that helped seal the win.

Then Chef Ramsay
surprised the chefs.

Five of you didn't get
a point in today's challenge.

You five will be
cooking for your life.

narrator: Brandon--

That lobster's
cooked beautifully.

Congrats.
Great dish.

Thank you, Chef.
Whoo!

narrator:--Lulu--

Pasta's cooked beautifully.

narrator:--and Amanda--

The depth of flavor's here.

narrator:--saved themselves,
leaving Anthony and Ann Marie

in Chef Ramsay's crosshairs.

Damn, you've still got
the feather blade in there.

It does look like a mess.

narrator: Ultimately, Chef
Ramsay said goodbye to--

Anthony.

narrator:--ending
his chance of becoming

head chef at Hell's Kitchen
Foxwoods Resort Casino.

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

Oh man, this,
right now, is like--

Makes your heart beat
out of your [bleep] chest.

I don't want to see
Anthony go home yet.

That was razor thin,
but I'm still here.

And that feels
absolutely incredible.

Guys.

Guys.

Holy [bleep].

no.

Thank you for
that reaction, guys.

That was the most
intense pressure.

I was shaking the whole time.

And my adrenaline was
going, like, crazy.

So you guys can be frustrated,
but you weren't there.

Anthony is
a very strong cook.

And I know that he was stronger
on the line than Ann Marie.

She's definitely
on the chopping block.

Somehow, she's got nine lives,
but she's

got to be on number eight.

So who's left?

- This is it.
- Anthony?

- Anthony's gone.
- Anthony's going home.

.

Sorry.

Cook for your [bleep] life.

Jeez, man.

Right, good morning.

Good morning, Chef.

Chefs, we all know, success
behind any great brigade

is working together cohesively.

Today, I brought in a
very special team of chefs

to help inspire you.

What is that?

The Gastro Gang. Hmm.

The Gastro Gang?

I've never heard
of these people.

Maybe they're kids.

I don't know.

Those prep tables
look kind of low.

Now, these chefs
you're about to meet

posted something unique
on social media.

Not only were they in sync,

but they were also demoing

Wellingtons.

Hmm.

Please welcome
the Gastro Gang.

All right, yeah.

Morning, guys.

Hey, how you doing?

Nice to see you, Chef.

Good to see you both.

Hi, chefs.

OK, let's start, first,
with our flour here,

just some of this right here
on our puffy pastry.

There we go.

And we'll get to take some
of this here, our roller.

And we're just going
to roll this out.

Now, the reason why
we do this is so--

It doesn't stick.

That's right.

OK.

I know a lot of chefs, and
we all have extracurriculars.

But chefs don't usually just
start banging on things.

We have our prosciutto.
Cheers.

both: Ooh.

I've never, you know,
cheers'd my prosciutto before.

Now I think we need
the main ingredient,

which are the juicy filet.

Bring in the filets.

Oh!

Oh man.
- Oh, no.

Whoa, whoa.

This--there's
something going on.

What's going on?

What?

Hey, let's have a little fun.

There we go.

Come on.

Boop, boop, boop, boop,
boop, boo-boop, boo-boop.

Ho!
both: Ohh!

1, 2, 3, 4.

Whoa, what the--

Wait, are we going to
have to have some rhythm?

Because I can't dance
to save my life.

both: Hey! Hey!

This is my dance.

That's it.

both: Ho!

These talented
individuals are not chefs.

Right, all of you, give it up
for Industrial Rhythm.

Great job, guys.
- Thank you.

- Amazing.
- Thank you guys.

Amazing.

I don't have to spin
on my head, do I?

Now, you're about to be
tested on your team's ability

to work together
and be in sync,

just like you've witnessed.

Each team will be assigned to
cook a creative, cohesive menu.

Your menu must
feature five courses--

two hot appetizers,
one shellfish, one meat,

and three entrées,
one white meat,

one red meat, one fish.

Get cracking on these menus,
but get creative.

Off you go.
- Yes, Chef.

Good luck.

Let's go.

We're head chefs,

and I'm hoping that we can
create an ambitious menu.

But dealing with a bunch
of strong-headed women

is not always the easiest.

Fish app--I'm thinking
I want to do, like,

prawn and scallop together.

Ooh, I love that.

Who's doing the fish entrée?

Me--salmon with,
like, a rhubarb sauce.

I wanted to do, like, a
deconstructed chicken, chicken

and dumpling, make a gnocchi.

I have the seafood appetizer.

Seared scallops.

I'm going to do
a rack of lamb,

roasted, and do a tomato
broth, Italian chimichurri.

The chimichurri and
the pickled eggplant

are throwing me off.

It's just too acidic.

I mean, I can pick
apart your dish too.

I mean--

I'm not picking it apart,
I'm just giving you advice.

No, we're not doing that.
Guys, we're not doing that.

We're coming up with
a cohesive menu.

Just because you can't
picture it in your mind

doesn't mean that I don't
know what I'm doing.

Now it's time to
execute those menus.

Your 45 minutes start now.

Let's go.

Let's go.
Go, go, go, go, go.

Let's go.

Blow it out today
on this challenge.

Let's keep talking
to each other.

If you need help, ask for it.

That's it.

So I'm going to make
dumpling dough too,

but I'm going to stuff
them right away, Whit.

Brittany,
you can't make dough.

You got to go with
the premade dough.

Whit seems concerned about
making a dough from scratch.

But the first
challenge,

I made dough in three minutes
after I suffered from a cut.

, Chef, I'm bleeding.

I need a medic, like, now.
- OK.

The flavor is
absolutely delicious.

It's a very strong four.

Congratulations, both of you.
- Thank you, Chef.

Well done.

So I think I can make
dumplings in 45 minutes.

Amanda, what are you on?

I'm going to make my
eggplant crust, Chef.

But you're in
charge of the lamb?

- Yes, Chef.
- Gotcha.

We have a dish in Trinidad
called baigan choka,

which is like
roasted eggplant,

and it's one of my favorite
things.

It makes sense to me,
especially with lamb.

Red Team, talk to each other.

Express what we're doing.

Come on.

Yes, Chef.

Brandon, you're
working on garlic, right?

Yes, it's working right now.

All right, I got
my puree working.

I'm going to work on
succotash next.

Today's challenge,
it's all about rhythm,

you know, being in sync
with your kitchen--

Starting for the base
for my sticky pepper sauce

for my wings.

and being in constant
communication, and jiving.

We're roasting halibut.

It goes in the sauce.

All of the garnish goes
around, and that's it.

Time's a little tough,
but I think we can

blow Chef Ramsay's socks off.

Sauce vierge in the works.

- Ann Marie...
- What's up?

Are you seasoning
your fennel with anything?

Yeah, I have salt,
garlic, shallots, and put

some herbs in it really quick.

10 minutes gone, ladies, yes?

Yes, Chef.
- Come on.

Blue Team.
Yes, Chef.

Come here, quickly.

Red Team, come here,
quickly, all of you.

Good, right, I want one
chef leaving each kitchen.

Decide.
Decide.

Let's go.

All right, I'll go.

Yes, all right, I got it.

- I'm not leaving.
- I'm not leaving.

- I'm not leaving.
- I'll leave.

Go. Do it. Do it. Do it. Do it.

You want to
leave the kitchen?

Leave the kitchen.

Chef Ramsay is gonna
see me in the kitchen.

Kyle, slice those
tomatoes in half.

Just leave that to the side.
- Heard. Got it.

I've got potatoes
working in that pot.

- Heard.
- We need two cloves of garlic,

and you're good.
- Understood. Heard.

OK, Hannah,
eggplant's in the pizza oven.

Finish the beurre monté.

I'll talk you
through the crust.

I know I can cook this dish.

Can the rest of my team
cook this dish

with me out of the kitchen?

We got to make sure we're
all on the same page.

Red Team, come here, please.

Blue Team, come here now.

Oh [bleep].

Now.

One more chef
needs to leave now.

- I'm not leaving.
- I'm out.

- Now.
- I'm out.

Mine's in a good spot.

I should leave.

Yeah, stuff dumpling [bleep].

So I got two
dishes right now.

Who's taking over Brit?

I just need my
dumplings stuffed.

Stupid waste of time
making [bleep] dough, man.

I said this [bleep].

It was a stupid
decision to make

that dough from scratch,
especially

when you can't finish it.

Sorry about that, Chef.

She should have just
used the premade wrappers

that were there for dumplings.

We could have had these
stuffed already, man.

Stupid decisions.

Egypt and Kyle, listen to me.

Chef is coming.

Who's the next one out?

Red Team, come here quickly.

Blue Team, come here.

Let's go.
Next person.

I'll do it.

You'll leave?

- Walk me through your risotto.
- Got it.

I have--salmon just
needs to be cooked.

- What about sauce?
- You got the sauce.

All right, you're out.
I have fennel sliced.

- Let's go. Wow.
- Fennel's in the oven.

Big pressure, Brandon, Egypt.

Let's go.

Egypt, my lamb in the oven--
five minutes.

Five-minute timer, yes.

You gotta tell each other
everything you're making,

everything you're doing.

Let's not
overcrowd his brain.

Turn--take the rhubarb
sauce off the heat.

Heard.

Red Team, Blue Team--

last man standing.
One more out.

Let's go.
- I can do it.

- Let's go.
- I'm out.

I'm out.
- I can stay.

- Yeah?
- All right, you got this.

- Nice job, Whit.
- All right.

Gnocchi's right
there by the pot.

Pot needs to come to a boil,
but chicken's in the oven.

Got it.

- Time to be a hero, yes?
- Yes, Chef.

Let's go.

I'm the only one in
the kitchen right now,

and this is super nice.

Scallops, escabeche, garnish.

This is where my knowledge
and expertise come into play.

Chicken wings
already blanched?

Slaw's done?
- Yes, Chef.

Going to check the salmon?

- Salmon still needs time.
- She's getting loud.

I'm proud of her.

I'm the last woman standing
in the kitchen right now.

This is my wheelhouse.

I think our fennel is
good to go as well.

I'm kind of like an
octopus in the kitchen.

I got my eight arms
spread out.

I'm working eight different
things at the same time.

Let's go.
You got this, yes?

Yes, Chef.

This is really where
Chef Ramsay can see me shine.

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

I got to let the
lamb rest, yeah?

You put potatoes
in the pasta.

I'm on it.

I definitely pride myself
on being very calm, cool,

collected under pressure.
- Brandon.

Yes.

There's butter on
my cutting board.

Make sure it's balanced.

The acid needs to balance.

But Lulu is leaving zero
open air for communication.

All right.

Brandon,
finish the escabeche.

Say it again.

It's a lot of acidity
and a lot of the fennel.

It's frustrating
as [bleep] having

to deal with somebody
screaming at you

and screaming
at everybody else.

Did you taste the
mashed potatoes?

Put all your proteins
on this side, man.

It's [bleep] irritating.

Brandon, make sure our
proteins are priority.

Brandon,
seafood is not seasoned.

Brandon, watch your halibut.

Don't overcook that.
Brandon.

Brandon.
Brandon.

Brandon.

narrator: It's 37 minutes
into the challenge.

And while Hannah--
- Let's go.

You got this, yes?

Yes, Chef.

narrator:--and Brandon are
the only ones left to cook

their team's five dishes--

Fire on the stove.

Watch your halibut.

narrator:--everyone's
feeling the pressure.

Succotash, chicken, 'jus.

Yes, Chef.

Red Team, Blue Team,
all of you, in the kitchen.

Let's go.
Let's go, guys.

- Let's do this, guys.
- Let's finish strong.

Refine your stuff.
Perfect it.

Perfect it.
- Last five minutes, yes?

Yes, Chef.
- Kyle, what can I do?

My lamb is in the oven.

Can you check it?

Don't pull it if it's not done.

It can cook down to the wire.
- Not done.

Heard, not done.

All right, beautiful,
beautiful plates.

Is that enough sauce?

I'm going to do a little
bit more on the finish.

OK.

Take this, and add
chicken 'jus to it,

and then use all
of that liquid.

60 seconds to go.

Come on, Blue Team.

I need my lamb
out of the oven.

Yo, somebody grab me
those celery leaves.

Right here.
Right here, girl.

- Brandon, taste this.
- Going to the window now.

15 seconds to go.

Behind you, Chef.
Coming up.

Come on, Blue Team!

Go, go, go, go.

5, 4, 3, 2, 1.

Nice and clean,
nice and tight.

And serve.

That's what I call rhythm.

Well done, all of you.

Now, we'll be judging
the dishes head to head,

and how you worked together,
with rhythm, as a team.

Right, battle of the
shellfish appetizers--

let's go, please,
Lulu and Hannah.

- Come on, Lulu.
- Thank you, man.

I'm impressed with myself.

It's exactly what I
envisioned in my head.

And I'm taking this point.

Describe the dish, please.

So I did a
pan-seared scallop.

I did a play on cioppino.

So I got, like, a cioppino
sauce, mounted it,

kind of blended it all
together for the flavors.

Beautifully done.

I love the
presentation as well.

It's seriously elevated.

Thank you.

Lulu, describe
the dish, please.

Yes, Chef.

I did for you today
a pan-seared scallop

with a fennel and leek puree.

I need this to go well today
because I haven't got points

in the last two challenges.

I'm feeling nervous.

Cook on the scallops--
beautiful.

Thank you, Chef.

The point goes to--

both of you.
Cracking job.

Well done.
- Thank you, Chef.

There you go, Mamita.
There you go, Mamita.

Great job, Lulu.

Cracking start.

Up next, the second hot app
from both kitchens.

Come on, Egypt.

If my team trusted me,
I could have had

homemade dumpling dough here.

But I just hope
the flavors are there

and I can get a point
for my team.

Brittany?

Yes, Chef.

Here you have
a wagyu pork dumpling.

Did you make the dough?

I--we wanted to, but
didn't have enough time, Chef.

But it's delicious.

Egypt,
describe the app, please.

Today, I have for you
a sticky pepper drumette

with some
grilled jalapeño pineapple

and a red cabbage slaw.

That is cooked beautifully.

Well done.

The point goes to...

Brittany and Egypt.

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

Up next--fish.
Let's go.

narrator: The Blue Team
hopes Brandon's--

Halibut and vierge,
vierge being raw sauce.

Beautifully cooked,
the halibut.

Thank you, Chef.

But it's the sauce
that lifts that dish.

narrator:--will tip
the scale in their favor

over Ann Marie's--

Seared salmon
over a rhubarb sauce.

Salmon's cooked beautifully.

Damn.

The point goes to both of you.

Well done.

both: Thank you, Chef.
- Tough to separate.

Really well done.

- Good job, Ann Marie.
- Wow.

How can we still be tied?

I don't understand.

narrator: With both teams
tied, will Amanda's--

Eggplant-crusted lamb.

Lamb and the eggplant
go hand in glove.

Nice job, Amanda.

narrator:--put the women
in the lead over Kyle's--

Roasted lamb.

And then I did
a celeriac risotto.

It's actually
cooked beautifully.

It had its time to rest.

The point goes to
both teams again.

Well done.

Everyone's getting points.

Chef Ramsay's making
it rain points.

It's all gonna come down
to this final pairing.

Come on, Joe.

Please step forward,
Joe and Whit.

Come on, Whit.

I know Whit is a strong cook.

But her dish looks
a little weird off the rip.

I'm really feeling like
we're gonna get the point.

I have some chicken lollipops
that have been marinated

in garlic and thyme,
and then some mushrooms

and some potato gnocchi.

Chicken's cooked beautifully.

That's not what I expected
as an entrée, but it worked.

Joe, describe the dish, please.

So it's a roasted
airline chicken breast

with a garlic potato puree.

Chicken's cooked beautifully.

Very nice.

Two really strong,
good dishes.

Both of you,
back in line, please.

Now we're neck and neck,
and it's down to the wire.

And, you know,
I know the point is mine.

You got this, man.

The point goes to--

both teams.

What?

So it comes down
to the best dish.

That dish belongs to--

Please.

Hannah.
Congratulations.

- Yes.
- The appetizer.

Hannah!

I won it for my girls.

That's all I can say.

That dish showed great
finesse and wonderful flair.

I mean, it looked simple, but
it tasted a million dollars.

Thank you, Chef.

Red Team, quick question--

do you five like apples?

Yes, Chef.

Good.

I'm sending all of you,
overnight, to the Big Apple.

Oh my god.

I've never been to New York.

I'm so excited right now.

I'm in shock.

I've arranged
for you all the best views

of the city, 100 floor up,
at Edge at Hudson Yard.

You'll feel
on top of the world.

And if you're brave enough,
I've arranged for all of you

to do the amazing
City Climb at Edge.

It is a once in a lifetime
experience.

But it doesn't stop there.

I've also arranged for you to
set sail on a sunset cruise.

Sunset cruise dinner?

That just sounds--
chef's kiss.

Blue Team,
I need all of you to start

preparing some delicious,
homemade, baked bread.

Now, you know we bake bread
throughout the night,

and it is an all-night task.

.

So, Brandon, as the owner
of the Punishment Pass,

will you see all those
amazing sights of New York

with the Red Team?

I've never been
to New York, Chef,

so I think I might go today.

Wow.

OK.

Take a look at
those five ladies

because one has to replace you.

Come on, don't pick me.

Please don't pick me.

Sorry.

Ann Marie, Chef.

Ann Marie, right.

Any reason why you
picked Ann Marie?

Uh, she's a cat
with nine lives,

and she's got a couple more
left, so--

OK, Ann Marie,
please join the Blue Team.

Brandon says my name,
and I plummet.

Right, Red Team and Brandon,
enjoy New York City.

You're in for a treat.

New York City!

Off you go.

Thank you, Chef.

Sorry, Ann Marie, but I'm
going to [bleep] New York.

You guys OK with my decision?

Yeah.

You should have picked her.

That's what I thought.

I'm really bummed.

Stop it right now.

Just let me have some time
to feel it, and I'll be fine.

All right.

When Brandon said my name,
I felt like the rug

was pulled out from under me.

, dude.

I really wanted to go
to New York, really bad.

And the fact that I
feel like we earned it,

and I earned it, and--

ugh, it just hurts.

Oh my god.

Brandon, get your
ass up here, boy.

I am so excited to experience
the City Climb at Edge.

Initially, you go up to the
100th floor, and the view is,

like, surreal.

This is the highest up
I've ever been

in any building, ever.

And now we're about to go
all the way to the top.

Let's go. Let's go.

I know Amanda has a
crippling fear of heights,

but, you know, once in
a lifetime opportunity.

This is so crazy.

Are you guys
ready for the climb?

Yeah.
- All right, let's go.

Follow me.
- All right.

Holy [bleep].

To be able to climb
a skyscraper with nothing

but, you know, a carabiner and
a string, seeing these views,

New York at its highest
points, it's wild.

What the
is happening?

We almost there, baby.

Oh my god.

I'm not scared of heights, but
the feeling of just letting go

is crazy.

But, you know,
I'm going to risk it,

risk it for the biscuit.

Yes, Whit.

Yeah!

What do I do?

I'm a little nervous
backing up.

OK.

No, I can't.

I'm a whole lot of woman
to be hanging and dangling

off this little string.

Ahh!
- Yeah!

New York, baby!

Let's [bleep] go.

I'm just so grateful.

And I want to squeeze
every last drop out of this

"Hell's Kitchen" experience.

Thank you, Chef Ramsay.

I love being
out on the water.

This is the life, y'all.

This is the life.

We popping bottles?

One for the Red.

Yeah, hey.

One for the Blue.

You guys,
but we're about to come

up to the Statue of Liberty.
- Really?

Yeah.

It's right here.
- Dude.

You guys have
never seen it before.

That's pretty cool, man.

Oh my god.

Isn't that awesome?

I'm gonna cry.

My parents immigrated
to America when

I was six years old to
give me the opportunities

they didn't have in Trinidad.

I can feel them
on either side of me,

their hands
on my shoulders,

just telling me
how proud they are.

So I feel so humbled
and so grateful.

Hannah getting
teary-eyed now.

Aww.

God.

It just feels really special
to be here in this moment

with Amanda and the team.

Dude, this morning,
we were sweating

like a [bleep] in the kitchen.

Cursing each other out.

Cursing each other out.

And we're in New York City.

That is super cool.

You know she's part
of the Red Team, right?

Start churning the butter.

I did two to start, Egypt.

I did two to start, OK?
- I know. I heard you.

OK. Say "heard."

We're not in service
right now.

I heard you.

You guys have more practice
than I do, OK?

Jeez.

This looks buttery.

Let me see.

I hand-turned it, guys.

Look.

Can you pass me an egg, please?

Can someone be excited?

Nice.

I think we're all a little
annoyed with Ann Marie.

Yes, I'm amazing.

Oh, god.

Ann Marie is always
talking about random things--

I need some potassium--

and going on and on
about nonsense.

because my cramping
in my feet and stuff.

It's annoying.

And just, shh.

I have a sense of humor.

You just don't know
it because you don't

work with me
enough, and everyone

talks so [bleep] much.

Oh, my lord.

Never going to churn butter
in my life ever again.

narrator: With the
Red Team and Brandon

back from their amazing
reward in New York City--

Yo, we have an opportunity
to crush it tonight.

narrator:--the competition
is back on, as both teams

prepare for dinner service.

♪ Gonna cook things ♪

Marino.

Si, chef?

Open Hell's Kitchen, please.

Subito.

narrator: Once again,
Hell's Kitchen is the most

sought-after reservation
in New England.

How are we feeling
this evening?

Very good.

narrator: The dining room is
buzzing with anticipation--

I'll get the lobster risotto.

The bone-in chicken breast
would sound great.

narrator:--which includes
a few "Hell's Kitchen" alumni.

Put me in, Coach.

Go, Blue Team.

OK, Blue Team, let's go.

On order, six covers,
table one, yes?

Two carbonara,
two scallop, two risotto.

Heard, Chef.

Find our rhythm.
Let's go.

Yes, Chef.

Kyle, two carbonara,
two risotto, two scallops

to the window.
Eight minutes.

Heard that.

I'll count it down.

Heard.

You want me to do the
risotto, you do the carb?

- If you want.
- Yeah.

Me and Joe are finding
a rhythm with each other.

Let's switch.
You try doing the pasta.

Switch. Switch.

I'll let go of a pan.

He'll grab the pan.

You know, he drops the pasta.

I get the pancetta rendered.

You know, it's a nice rhythm.

Two carb, two scallop,
two risotto to the window,

three minutes.
- Can you slow down?

Want to slow it down?

Yeah, you're jumping
super-fast.

Yeah.
You went from eight to three.

Lobster and scallops are two
very delicate appetizers.

And I can't cook
it in 20 seconds.

Egypt and Joe
need to slow down.

Two carbonara,
two risotto, two scallops,

two and half minutes.

These are good, right?

Maybe a little more
on that one.

Two carbonaras ready to walk.

Risotto following
in 30 seconds.

I need you to come back
two minutes.

Come back two minutes?

You just said two,
and then you said one walking.

Chill. Just chill.
Chill, chill, chill, heard?

He's trying to jump
the gun on you.

I know.

Drop your scallops.

Going on in a second.

Kyle, two carbonaras
walking to the pass.

me, bro.

All right, walking risotto.

Run lobster.

Where's the scallops, then?

Did--I just [bleep].

No answer.

Hey, hey, hey, stop.
Stop.

All of you, come here.

Where are the scallops?

Have we forgot them?
- No, Chef.

They were about
to go in the pan.

But they're going with
the [bleep] carbonara.

Yes, Chef.

Can I get the scallops, urgently?

Let's go.

Yes, Chef.
- I--

Want to stack a little
bit of water, please?

I'm thoroughly confused
because Egypt

is the one that should be
leading the entire kitchen.

But he's not listening.

You can't push it.

You just can't do it.

Scallops walking.

Scallops to the pass.

- Yeah, [bleep].
- Scallops, Chef.

Go, John.

Go with the scallops,
please, six top.

Fantastic.

OK, ladies,
first ticket in tonight.

Here we go.
Good luck. Let's go.

Two covers, table 31,
two covers, table 33--

two carbonara, two risotto.
Heard?

Yes, Chef.

All right six
out and four top.

Six out good, team?

Brit, you good with six out?

What was that?

Yes.

Two risotto, two carbonara.

Wakey, wakey, Brit.

Ooh.

Take your time, composure.

She's not listening to me.

hell.

Chef Ramsay's
yelling at Brittany.

It seems like she's
a little bit overwhelmed,

and, yeah, he's noticing.

How long for the risotto, please?

All right, coming up, rizzo.

Walking rizzo.

Coming up.

Walking two carbonara.

, hell, man.

Oh my god.

I do not get it.

Hey.

Hey, Red Team.

narrator: It's only 30
minutes into dinner service.

Walking rizzo.

Walking two carbonara.

narrator: And the Red Team's
first attempt at appetizers--

I do not get it.

Hey.

Hey, Red Team, come with me,
Red Team, all together now.

hell.

narrator:--has Chef Ramsay
calling for a meeting.

Brittany!

Lobster--that's you,
the Red Team.

I'm sorry.

I was focused on my dish.
I'm coming.

I swear, I'm coming.

- I said find the rhythm.
- Yes, Chef.

So if you're dragging,
what do you say?

One more minute, Chef.

hell.

We all feel like we're
babysitting Brittany

when it comes to stations

having to support her
and kind of coach her along.

Lobster walking.

Let's go.

Service, please.

Take a deep breath with me.

We will get through this.

I'm good, I promise.

narrator: With the Red Team's
carbonara and risotto

finally leaving the kitchen
and impressing

their first table--

- That is so good.
- Delicious.

narrator:--both kitchens
start pushing out

appetizers at a record pace.

Walking rizzo.

Walking lobster.

Very nice, that risotto.

I'm walking risotto.

Walking scallops.

Nicely cooked.

I love scallops--
scallop connoisseur.

narrator: And the Blue Team
is the first to switch gears

to entrées.

On order, four covers, table
two--entrée--one halibut,

one strip, two Wellington.

Yes, Chef.

Heard?

Kyle, six minutes.

Heard.

I'm feeling pretty confident
about running

the meat station.

It's the first time
I'm running it by myself.

All right, let's get it, guys.

Let's get it.

I know my meats.

I know my temperatures.

It's going to be a good night.

Lulu?

Lulu?

Every time
I ask Lulu a question,

she's basically ignoring me.

Lulu? Lulu?

She's stuck on her own planet
over there on the meat station.

Get a grip, honey.

Lu, how long?

One halibut,
one strip, two Wellington--

30 seconds.
- Hali walking now.

Behind, hot.

Chef, right between.

Kyle, nicely cooked.

Thank you, Chef.

Run my Wellingtons, please.

One New York walking.

Watch out.

Oh, [bleep] hell.

Blue Team,
all of you, come here.

Ice-cold Wellington, ice-cold.
- Yes, Chef.

It was my mistake, Chef.

And then I got
a [bleep] lamb sauce with

a [bleep] New York strip that I
haven't even got a lamb going.

Take it back.

Yes, Chef.

Get the Wellingtons
back in the oven.

That was my mistake.

I know, they're kind of
taking a long time.

VIP contestants,
"Hell's Kitchen," guys, yeah?

Six covers, table 21--entrée--

two halibut,
two strip, two Wellington.

Six and a half.
Let's go,

Yes, Chef.

Hali's going down.

A lot of people have gone
home because of the halibut.

So tonight, I'm determined
to get it right.

Let's go ahead and flip them.

Your seasoning's nice on that.

Should I add a little more?

From the beginning
of service,

Brittany is needing a lot
of help tonight on fish.

But it's not Hannah's job
to be her support.

So, you know, it's a weak spot.

Walking hali.

All right, walking strip.

Walking Welly.

Red Team, together.
Yes, Chef.

In rhythm, come up here.

me.

Am I going to have to
get in that kitchen, or no?

Just touch that.

I'm not sending it.

Just touch it.

And that's for them.

Look, that's for the "Hell's
Kitchen" returning contestants.

Excited, [bleep],
and we're sending out [bleep].

- Yes, Chef.
- I'll refire it, Chef.

Now, hold on,
I'm not finished.

We've lost our rhythm.

We've lost our spark.

And more importantly, we've
lost our [bleep] standards.

Let's go!

Yes, Chef.

Mushy halibut--
whatever, disgusting.

I don't even know how it got
up there in the first place.

Like, Brittany, come on.

Won't happen again, chefs.

So that was our food then.

- Come on, Lu, please.
- Yes, Chef.

Come on.

I am not gonna let
one mistake derail me.

Second time round,
let's go.

Yes, Chef.

Service, please.

narrator: Lulu's finally able
to breathe a sigh of relief.

You should try that.
Phenomenal.

narrator: And Brittany's
hoping to do the same

as she's finishing
her halibut refire.

Can we walk?

Can we walk
on the halibut, though?

Where's the halibut?

No answer.

Sorry, Chef.

Just put it down, please.

Yes, Chef.

Your halibut's
cooked beautifully.

Thank you, Chef.

Thank you, Marino.

Buon appetito.

Mmm.

Oh my god, perfect.

That's perfect.

That is so good.

On order, six covers, table
one--two halibut, a chicken,

one Wellington, one strip.

Yes, Chef.

We have four minutes, yes?

Give me five.

Can you push it?

Uh, no.

No?

Kyle is overwhelmed.

All you really have to do
is sear the halibut properly

and make a proper broth.

So I'm going to push Kyle.

One minute on the six top.

Uh, Lulu, make it--
make it three, please.

No, I can't.

It's gonna overcook, man.

Make it two.

You can't do that.

My steak is already cooked
and resting.

Now it's gonna get cold.

It's ready.

Let's run it, please.

Ready, Kyle?

Give me 30 seconds.

Kyle, walking.

Joe,
where's the Wellington sauce?

Lulu.

Walking to the window.

And what about the two hali
that y'all called?

OK, I'll go [bleep] myself.

Heard.

I don't know what the problem
is, but Lulu is de-lulu.

Chef.

Just put it down.

Hey, Blue Team,

come over.

my life.

All of you, come here.

This just shows you how
bad your timing is tonight.

Just touch that halibut.

Just touch it.

As soon as I touched it,
it turns to baby food

underneath my finger.

It's overcooked.

I'm not sending it.

Start again.

Yes, Chef.

Not really sure
how I [bleep] that one up.

I've literally been cooking
fish since I was, like, seven.

I'm not going home tonight,
no [bleep] way.

No [bleep] way.

I am not [bleep] up ever again.

- Come on, Kyle, you got this.
- I got it, yeah.

Can I walk garnish
for entrées?

Yes, walk.

Come on, just put it down.

Behind.

Refire, Chef.
Behind you, Chef, on the right.

Oh man, is this it?

Oh, [bleep] hell.

James, take over that table.

Come here, all of you.

Here we go.

Ugh, here we go,
in the pantry.

It makes Blue Team
look very incompetent

for a bunch of "head chefs."

narrator: It's just over
an hour into dinner service.

Come on, Kyle.
You got this, baby.

I got it, yeah.

Can I walk garnish
for entrées?

Yes, walk.

Come on, just put it down.

Behind.

Refire, Chef.

Behind you, Chef, on the right.

narrator: And after what has
already been a rough night,

a refired ticket has Chef
Ramsay utterly frustrated.

Oh, [bleep] hell.

James, take over that table.

Come here, all of you.

Here we go.

, let's go.

Let's go.

It's my New York, guys.

What in the
is happening?

Wait, I don't see anybody.

We're not gonna
get our dinner.

- We lost our rhythm, Chef.
- We're not even in rhythm.

We're not in sync.

Kyle, where's the scallops?

Oh, no, I didn't forget them.

Well, where are they then?

Halibut overcooked.

Lu, your temperature
has been off all night.

Yes, Chef.

And now this one
is [bleep] raw.

That's the one
you just sent me.

That's rare.

That's not mid [bleep] rare.

Get out.

Get [bleep] out.

Hey, I'm [bleep] embarrassed.

I'm done!

Get out.

Yes, Chef.

Sorry, Chef.

Get out!

Hey, and hopefully
you'll find some rhythm

coming up with two
nominees.

The good news is you're
spoiled for [bleep] choice.

Get out!

My apologies, guys.

At the end of the day, I made
the mistakes that I made.

But I lost my rhythm because
Kyle [bleep] up so badly.

This is [bleep] embarrassing.

I'm not letting them back in,
James.

I'll sell this New York.

I'll get it up to you.

I know, but [bleep] me.

Ooh.

They better come back
'cause I'm hungry.

Yeah.

Fire now, two salmon, two
Welly, one chicken, one strip.

Two salmon, two
Welly, one chicken, one strip.

Two salmon, two Welly,
one chicken, one strip.

It's like--it's
like a jam right now.

I mean--

All right, I need a minute
and a half on salmon.

- Minute and a half.
- Minute and a half, salmon.

We found our rhythm.

We found our communication.

- Walking Welly.
- Walking Wellies.

Walking strip.

Walking salmon.

It's working.

On your side, Chef.

Nicely cooked
Wellingtons again.

Thank you, Chef.

Service, please, table eight.

This steak tastes perfect.

It's--that's so good.

Oh, it's so good.

- That's good.
- Mm-hmm.

Good job, Red.

Sexy, sexy.

Good service.

All right,
let's just get it over with.

My votes tonight
are Lulu and Kyle.

Same.

What the [bleep] was up
with that mushy halibut?

It steamed to baby food.

It was Kyle's
first time on fish,

and his head just wasn't
in it.

He's overcooking stuff.

It was like day one again.

Let's be honest, guys.

Anytime you're
working proteins,

you're working the
hardest stations.

Let's get that settled.

But regardless of anything,
we know

how to cook [bleep] steak.

Lulu, you had a rough night
on meat and lost your voice.

How many times
have we done this?

I'm a big believer of
taking accountability.

You [bleep] up, own it.

And I definitely [bleep] up.

But Lulu, she talks a big game,
but she can't back it up.

We lost the rhythm not
getting the apps out.

My votes tonight would
be Kyle and Egypt.

Both nights that Egypt has run
apps, there's been a struggle.

I will say, to Lulu's point,
just be aware of your minutes.

Because that
first apps ticket--

- The first--yeah.
- That was when we were like,

OK, hold on.

From that first ticket,
when you guys told me,

nah, you said this,
and now you're saying this,

I hung back.

When you're running apps,

you're running
the entire rhythm.

Lulu's absolutely crazy
if she thinks

that I should
take this L tonight

and take the nomination.

I don't deserve
to go up at all.

I thought we were
gonna do good tonight.

Now I'm stress eating.

Blue Team,
one word--shocking.

There was absolutely no
teamwork, no consistency,

no rhythm.

Egypt, Blue Team's
first nominee, and why?

Our first nominee is Lulu,
Chef,

based off a lack of consistency
on stations.

Blue Team's second nominee,
and why?

Our second nominee is--

Um--

Egypt, Blue Team's
second nominee, and why?

Our second nominee is, um,

Kyle, Chef,

based off tonight's services,
just alone,

just shutting down and having
a hard time bouncing back.

Kyle, Lulu,
step forward, please.

I'll be honest
with both of you.

I am disappointed.

I'm lost for words.

Lulu, tell me why you should
stay in Hell's Kitchen.

Chef, I'm a very
strong leader,

and I don't make
the same mistake twice.

I look up to you
with tremendous respect,

and I want to continue
learning from you, Chef.

Kyle?

I'm creative as all hell.

I'll work harder
than literally anyone

who's ever worked for you,
Chef.

I want to be here
more than anything.

I'm sorry.

I want this more than
anything in my life.

My decision is--

Kyle--

Get your [bleep] together.

Back in line.

Thank you, Chef.

Lulu, please give me
your jacket.

Tremendous respect for you.
It's been a pleasure, Chef.

Thank you so much.
- Likewise.

Thanks, Lu.

Good night.
- Thank you, Chef.

Good luck, Lu.

Thank you.

Bye, Lu.

Lu.

Yes, Chef.

You have to push
the door, darling.

It's not [bleep] automatic.

Sorry, Chef.

I don't think
I'm the weakest chef.

My performance today did not
show what I'm capable of.

This has been the opportunity
of a lifetime that taught me

more than, probably, the
next ten years of my career

will teach me.

And I'll see you again.

Blue Team,

get a grip.

Tomorrow, I need both teams
bringing their A game

to dinner service.

Get out of here.

Still having the chance
to be here

is something I will
never take for granted.

I don't want to go home,
you know?

I don't want to--

I don't want to
this up.

"Hell's Kitchen" is an
emotional roller coaster, man.

I'm gonna keep fighting,
and I'm gonna keep pushing,

and continue to show the world
that I deserve to be here

and that I'm a
incredible chef.

I'm eight people closer
to my ultimate goal,

and that's to get
to the final two.

I'm gonna have my hand
on that doorknob,

and I'm gonna be the one
walking through.

Lulu showed great promise at
the start of this competition.

But it's not how you start;
it's how you finish.

And Lulu finished poorly.

narrator: Next time
on "Hell's Kitchen:

Head Chefs Only"--

Welcome to the chef's table.

I know you'll get
an exciting show tonight.

Lamar [bleep] Odom, y'all.

narrator:--when two iconic
chef tables come to dinner--

Penn and Teller
need to get out first.

Pick up the slack.

That ain't good.

But they got to hurry up
with the food.

narrator:
- will either kitchen--

This salmon's not scored.

What the [bleep]?

Joe, find our voice.

narrator:
- rise to the occasion?

Ann Marie,
it's on fire, girl.

- You ready?
- Yes, yes, yes, yes, yes.

.

narrator:
It's a night full of drama.

I want people
to be scared of me--

scared of me.

You tell me that
I don't communicate,

but I can't
get a word in.

You think you know
what's gonna happen

in "Hell's Kitchen"
and you're wrong.

narrator: On the next
"Hell's Kitchen."