All language subtitles for H.K.U.S20E13.WEB.x264.TGX

Male narrator: Previously

on "hell's kitchen:
Young guns"...

Chef ramsay treated the chefs
to a surprise performance.

-It is black jacket time.
-Yes!

Narrator: That led
to a surprise announcement.

There are seven of you,
and there's only five jackets.

Sorry. Two of y'all
are gonna have to go home,

'cause it's not gonna be me.

Run away.

Narrator: Each chef
had to create a dish

using randomly
selected ingredients.

Ramsay: Oh, my lord.

Start now.

I know I'm one
of the best chefs here.

I can do this.

As of right now,
this is definitely

the most important
day of my life.

Narrator: The first chef
earning a black jacket was...

-Ramsay: Trenton.
-Narrator: Followed by...

Brynn.
Well done.

I am now a part
of the elite club.

Narrator: The remaining
chefs then competed

in "hell's kitchen"'s
version of craps.

Steve's choice.
Ah.

Narrator: Using all
of the same ingredients,

they each had come up
with something special.

Rice.

-P.
-Pepper.

-T.
-Turnips.

B. Bluefin tuna.

I've never worked
with bluefin tuna before.

Narrator: Kiya...

Have you cooked much tuna?

No, chef.
First time ever.

Tunas cook beautifully.

Narrator: And megan's tuna...

You've cooked the tuna
absolutely spot on.

Narrator: Earned them each
a black jacket.

Thank you, chef.

Narrator: For the final
challenge of the day...

Tonight, I'd like to bring
you all back to your roots.

Both: Hey, steve.

Narrator:
Chef ramsay wanted steve...

Hi, emily.

Narrator:
Emily and antonio...

Good job, antonio.

Narrator: To cook a dish
inspired by their family.

Amazing.

Narrator: In judging,
the remaining three

did not make it easy
for chef ramsay.

But this is tough.

Narrator: In the end,
it was...

Emily.

♪

narrator: And...

♪

antonio.

Narrator:
Who were sent home,

awarding steve...

Congratulations.

This is the best moment
of my life.

I'm not gonna lie to you.

Narrator:
The last black jacket.

I feel like I made it.

Narrator:
And cementing the final five

to compete
for the head chef position

at gordon ramsay steak,
paris las vegas.

And now,
the continuation

of "hell's kitchen:
Young guns"...

You have a whole bottle
of champagne?

-Shut up.
-Yes.

(laughter)

(upbeat music)

ooh! Yay!

New pots.

What is that?

"congratulations.

"a top-notch chef
deserves top-notch cookware.

Please enjoy your brand new
all-clad cookware."

thank you, chef!
We love you.

♪

I'd say hard.

They're all hard, steve.
None of them are soft.

No, this one's good.

Steve, I'm telling you,
it's not right.

Oh. Oh, my.

Oh, my.

I told you.

I'm stubborn at times, brynn.
I'm sorry.

You have to know this about
your future husband, okay?

I know.

Steve and I have
the funniest relationship.

Like, the flirtatious
stuff has, like,

escalated
within these past weeks.

-(both laughing)
-you two stuck together.

We have love in the air?

-Yes, chef.
-Ramsay: Yes.

Whatever you want to call it.

We're gonna be
that divorced couple

that still sleeps
with each other.

That's fine.

If y'all get married,

you have to have
gordon marry you.

Yes.

"do you, steve...

"take brynn to be
your lawfully wedded wife?"

I do, chef.

Brynn: What the [bleep]
is happening out there?

I'm kind of oblivious
when it comes to, like,

people liking me,
'cause I'm really not

used to it
'cause I'm so annoying.

"and do you, brynn,
take steve

to be your
lawfully wedded husband?"

yes, chef!

You know, I don't know
how much he's joking around.

Hopefully, like, he's, like,
genuinely a little serious.

I'm full of surprises.

I'm just letting
you know this now.

(laughs)

(dramatic music)

♪

good morning.

All: Morning, chef.

Let's go.

When I was your age,
as a young chef

in the middle of paris
getting my ass kicked,

I learned very quickly
that food not only

needs to taste great

but needed to look
great as well.

Nowadays,
a couple of photographs

taken from a guest's telephone

can make a restaurant
go viral instantly.

I want to show you
some dishes of mine

that have been designed
to attract customers.

♪

holy hell.

Ramsay: Top row, we have this
beautiful poached rhubarb

with an incredible sorbet.

-Beautiful poached lobster.
-Wow, that's good.

-Beautiful lamb cutlets.
-Damn, that's good.

-Delicious poached peaches.
-[bleep], that's good.

Poached halibut
with alaskan king crab.

-Stunning, right?
-Yes, chef.

Gorgeous. I mean, works of art,
but they're so simple.

Today, in your first individual
black jacket challenge,

I'll expect
visually stunning dishes

that taste
as good as they look.

-Excited?
-All: Yes, chef.

Good.
Your 45 minutes starts now.

Let's go.

(dramatic music)

♪

steve: Let's see
what we have in store.

Chef ramsay's telling us
to basically make

a work of art on a plate.

So I'm gonna go
with a whitefish just because

it's something that's easy
to make pop on a plate,

but I'm not gonna lie.

I'm a little intimidated.

♪

grabbed everything fast.
You know what you're doing?

-Yeah.
-What are you gonna do?

Make, like, a little glazed
carrot purée.

Yep.

I'm making
the pan-seared scallop

with a glazed carrot purée.

I'm just getting into my own
zone and loving what I do.

It's not hard.

What makes these [bleep] pop
is simplicity.

You got a dish in mind?

Um, I'm thinking, like,
a citrus-marinated duck.

-Mm-hmm.
-Some sweet potato purée.

-That's what I got right now.
-Love it.

This is definitely
a challenging challenge.

We're all
in black jackets now,

so this is the big leagues.

It's definitely
a higher caliber.

There's really
not any room for error.

♪

out, out, out, out, out.

-Uh, kiya.
-Doing the kiss methods, chef.

Keeping it simple, stupid.

I really hate plating.

I hate it with a passion,
with a dying passion.

I honestly
have no skill with it,

which is funny because
I'm a very artistic person.

But playing just throws me off.

I'm just trying to figure out--

yeah.

Exactly.
What can you do with it?

Uh, yeah.
I don't know.

Pretty sure kiya's gonna
struggle just because,

you know,
being from barrelville,

she didn't get
a lot of exposure

to beautiful food like this.

Jason: You got 12 minutes.

I doubt, you know,
mom was using tweezers

to put [bleep]
garnish on a plate.

So you have everything up?

Yeah,
I got everything on my pass.

I don't see many other people
ready to plate.

Seven minutes left.

I'm just excited
I got seven minutes

to plate this dish,

and really focus on making
sure it looks perfect.

The tongs.

I was just trying to put
the blood orange

on top and go that way.

I have decided
to individually pick

the little clementine
and blood orange crystals,

like, one by one.

And this [bleep] is hard.
Like, I tried using tweezers.

Them bitches exploded
the little pods,

so literally only a psychopath
would choose to do this,

and maybe that says
something about me.

Five minutes, guys.
Right?

Chef ramsay will love these
individual little pods!

Two minutes.

Let's go.

♪

20 seconds remaining.

Come on, ladies.
Come on, brynn.

Finishing touches now.

Let's go.
Ten...

Nine, eight, seven...

Six, five, four...

Three, two, one...

And serve.

Well done.

You guys clearly
got the message.

They look so good.

I'm gonna snap off
some pictures.

Would you mind?

Jump in, please.
All of you.

Selfie time.
Let's go.

(upbeat music)

joy, they look that good,
I'm gonna pop off some photos.

(laughter)

he's just such a dad.

He's not some, like,
angry chef all the time.

It's just nice to see
the other side of him.

-You happy with, that?
-Yes, chef.

How good does that look?

I think it's the best plate
I've done so far, chef.

-Yours looks really good.
-Thank you.

Nice crisscross
on how you cut your duck.

These are really popping.

You guys made me do this.

♪

oh, boy.

You know, now that
I've got these pictures,

I've just suddenly
thought of something.

I'm gonna post your dishes live

right now
on my social media feed...

-Chef!
-To my 7.5 million followers.

I don't really even know what
to think about that, honestly.

It's [bleep] nuts.

We are live.

That's gone out there
to 7.5 million followers,

and their votes are gonna
factor into which dish

is the best in today's unique
first black jacket challenge.

7.5 million, million people

are gonna be
rating our dishes,

so it's out of our hands.

It's out of chef ramsay's
hands at this point.

So fingers crossed.
Public, please like my dish.

-Brynn: Awesome stuff.
-Ramsay: Come on.

Today, we have a phenomenal
guest judge.

He is a world renowned chef,

cookbook author,
restaurateur,

and he's been awarded
the title of la's best chef.

Please give a warm welcome

to the amazing ludo lefebvre.

(grand orchestral music)

bonjour. Hello, chef.
How are you?

Chef ludo, definitely a really,
really talented chef.

-(indistinct)
-very good, thank you.

Welcome back.
Good to see you.

Please.

That's huge to have him here
with chef ramsay.

Any of you guys speak french?

(speaking french)

(jaunty music)

that means, like,
I don't speak french...

In french.

Ah, bon.

Okay. It's okay.
I speak a bit english.

Okay, ça va.

Well, today, chef ludo and I
are gonna taste all your dishes

and score them each
on a scale of one to five

for a possible
ten points per dish.

Also, my 7.5 million followers

are ranking which dishes
they like most.

Those points will be added
on to ludo and my score.

-Excited?
-All: Yes, chef.

First up...

Brynn. Let's go.

Oh, lord.

Black jackets,
these don't come easily.

We earned these, and so I feel
like I have a lot to prove.

So I was like,
"okay, brynn, don't mess up.

Don't mess up."

here you have
a pan-seared scallop,

and underneath
is a coconut sauce.

Visually, chef,
what do you think?

I think it's
beautiful visually.

Very clean, colorful.
I like it.

I love the sear
on the scallops.

And the cauliflower.
Good choice.

Chef, dig in.

(dramatic music)

wow.

Good flavor.
I love the crunchiness

of the cauliflower.

Well balanced.

-Seasoning's on point.
-Thank you.

You got enough
sweetness as well

from the scallop.

Chef, time to score.

Out of five,
what would you like?

-I give a four.
-Four.

Yeah, I would give it a five
if you put it

on a different plate.

'cause you got white on white,
which is a no-no.

That's a very strong four.

-Thank you.
-Good job.

-Bravo.
-Bravo.

Eight points.
Well done.

This feels really nice.

Right now, I'm in first place.
Hopefully it stays that way.

Next up, steve, please.
Let's go.

♪

describe your dish,
please, for chef.

I have a blood orange

and fennel poached haddock,

and it's got
a glazed vegetable ragout

in a cauliflower
and turnip purée.

It's also got
a blood orange beurre blanc.

So, visually, you got a lot
of white going on there.

So you need
to just enhance that.

Again, I would've changed
the color of the plate.

Yeah,
the haddock is cooked well.

The orange, it's very good,
but you don't have enough.

Purée could be a touch finer.
It's a bit grainy.

Chef, out of five,
where are you going?

Ludo: A three.

Yeah,
I think it's a fair point.

Yeah, I think so too.

-Three as well.
-Thank you, chefs.

Good total score.
Six.

(exhales)

kiya, let's go, please.

I just tried
to make it look pretty,

but pretty to me isn't really,
like, food pretty.

-Thank you.
-You're welcome.

I'm just hoping that
mine's not, like, the bottom.

Kiya: Yes.

♪

narrator: While chef ramsay's
social media followers

are weighing in
on the presentation...

Thank you.

Narrator: Kiya is worried
she's made a poor impression

with guest judge
ludo lefebvre.

-More color's always better.
-More color.

Okay,
makes sense for your dish.

I mean,
good showing on the plate.

-Great choice.
-Yeah, great choice.

-Really good.
-Good plating.

(exhales)
whoosah.

Explain to chef, please.

So underneath is a yellow
cauliflower purée.

And then I seared the haddock
in a brown butter.

Let's go try.

When it glistens like that,
you saw chef

just flaking away there
like that, look.

Yeah, see, look at this.

-Beautifully done.
-Thank you.

Score, chef,
out of five, please.

-I give you four.
-Thank you.

You know, I wanted more
finishing on there.

So I'm gonna give it a three.

Good job.
Seven out of ten.

-Good job.
-Thank you.

Right, next up, trenton.
Let's go, please.

I'm looking
at these other plates.

This was out
of their ballpark, honestly.

Petite food, small plates,
that's where my heart is.

So I have pan-seared scallops

with glazed carrot chive flour,
pomegranate, and dill.

You win me
already with your dish

because it's so colorful;
it's so well plating.

Ramsay: It pops.

Yeah, good job.
Good job.

Ramsay: Dig in, please.

Purée is what?

Trenton:
It's a glazed carrot purée.

-Everything is well balanced.
-Wow.

I would say
it's almost a perfect dish.

Thank you.

-Wow.
-Yeah, great balance.

Chef, where we going
on marking?

I give a five.

Chef, I completely agree.

Five. Excellent.

-Good job.
-Good job.

Like, that's his number one.
For sure.

My pleasure.

God, that means so much.

A perfect score.
Like, wow.

Next up...

Megan, please.
Let's go.

I'm a little nervous because

both chefs
are loving trent's dish,

but I'm confident
in my dish,

and I think
mine's just as good.

So for you, I have
a pan-seared duck breast.

It's a sweet potato
and ginger purée,

and then a little
pomegranate salad

with a citrus vinaigrette.

Good job on the visual
for the duck.

-It looks beautiful.
-Thank you, chef.

I like when people
show the skin like that.

It's elegant.
Cooked beautifully.

-Thank you, chef.
-Really beautifully.

Love the idea
of the pomegranate.

To have the confidence
just to put that on the plate.

Yes, chef.

It's almost
also a perfect dish.

Perfect dish.
I agree.

-For me, it's a five.
-Thank you, chef.

-Hands down, without a doubt.
-Thank you, chef.

Ramsay: Chef?

-Five, too.
-Five, too.

Thank you so much, chef.

Five and five is ten.

Very good dish.

Well done.

What a perfect timing
to have you guys

cooking with that level
of finesse.

Wonderful surprise, right?

I'm pretty impressed
about your skill.

As young as you are, bravo.
Good job.

Excellent. So the online
votes have been tabulated.

The public have spoken.

Let's find out how you scored.

Let's start off with brynn.

Check and I gave you
a total of eight.

Social media gave
you a score of three points.

You finished third.

Brynn:
The public has spoken.

Not that I completely approve
of the public's decision,

but I guess
we're all critics now,

now that we all have phones.

Next up, steve.

We tasted your dish
and gave you six out of ten.

Social media
scored your dish...

In fifth place.

-That earned you one point.
-Oh, okay.

Total score of seven.

Steve: You know, it's fair.

I'm not necessarily upset.

I'm just
gonna take the criticism

and apply it to the future.

Ramsay: Next up is kiya.

Chef ludo and I gave you
a total of seven out of ten.

Social media
scored your dish...

In fourth place.

Two points.
That gives you a total of nine.

Not getting dead last is nice,

but getting second to last
isn't any better.

So now we have two of you,
trenton and megan.

Chef and I gave you both
perfect scores.

Social media
are gonna decide the winner

because chef and I can't.

I get the sense
that trenton doesn't think

I'm a strong cook, so...

You know, I'm just ready
to kick his ass, honestly.

The chef who got the most
first place votes

from my social media followers,

congratulations goes to...

Trenton.

Thank you so much.

Bravo.

First, black jacket yesterday,
and getting number one today,

so that is [bleep] amazing.

Young man, you finished
with a perfect score of 15.

Megan, 14.
So close.

Trenton, how you feeling?

Feel amazing, chef.

And so you should.
Megan, a close second.

Yes, chef.

-Extraordinary, right?
-Yes, chef.

Runner-up is never good enough.

-Thank you, chef.
-Good luck.

-Bye, guys.
-So, you know,

I'm coming back
with a vengeance, for sure.

Well, trenton, today you're
headed to hell's kitchen.

(all snickering)

not this hell's kitchen,
of course.

The one down the street
at caesars palace, las vegas.

All right.

Oh, shnazzy.

Trenton, you will receive
a very special vip private tour

from hell's kitchen
and head chef

and season 17's winner,
michelle tribble.

-Wow.

After that vip tour
at hell's kitchen,

you'll head over to rao's.

Famed owner and restaurateur
frankie pellegrino

knows meatballs better
than anyone in the country,

and he's sharing the family
secret with you personally.

That's amazing.

-Excited?
-Absolutely, chef.

And so you should be.

This guided tour
of hell's kitchen

and rao's meatballs
master class

is for two of you.

Ooh.

Who would you like
take with you?

(dramatic music)

I fully do not expect trenton
to take me on this trip,

because that is not
who he is as a person.

If anything,
he's definitely taking megan.

♪

-ready to go, steve?
-Oh, really?

(laughter)

wow, steve.
Excited?

-Yes, chef.
-There's another surprise.

A big, big, big, big, gift
waiting for you in the dorm.

-I'm ready.
-Okay.

Say good-bye to the girls.

-Bye, y'all.
-Bye.

Bye.

Aw, trenton, bro, thank you.
That was a shocker.

Oh, [bleep],
what's it gonna be,

what's it gonna be,
what's it gonna be?

You're a cool dude, trenton.

Maybe I'll get over the fact
that you fart in your sleep.

Let's see.

Oh, my god.

-Oh, wow.
-Oh, my god.

That's a lot of stuff.

Oh, my god.

Good lord.

-Coffeemaker.
-Coffeemakers.

Oh, my god.

Thank you to oxo for
the incredible coffeemakers.

I am thrilled.

[bleep]

that's gonna make
some fire coffee.

Today, we received
a huge crate of peppercorns.

Multicolored.

But the problem is,
those silly deliver guys

got them all mixed up together.

So I need those
peppercorns separated.

Now, once they're all sorted,

grind them up by hand

with your own
mortar and pestle.

It is boring work,
but it needs to be done.

-Both: Yes, chef.
-Let's go.

♪

hello, welcome in.
I'm michelle.

It's a pleasure to meet you.
Trenton.

-Nice to meet you, trenton.
-Steve.

-Steve, nice to meet you.
-Nice to meet you.

Welcome to hell's kitchen.

Let's take a tour
of the restaurant.

So this is our open kitchen.
We have our blue team here.

We have, of course,
our red team,

just like on the show.

Fun fact: We sold 180,000
wellingtons since we've opened,

and these guys work really,
really hard to make sure

that everything's
up to standard.

Hell's kitchen
over at caesar's, is--

it's thumpin' in there.
It's just so much energy.

Amazing.

This is just rude.

This peppercorn picking
is getting to all of us.

Who the hell thinks
of this [bleep]?

We're just a little
deflated right now.

(sighs)

[bleep]

would you have taken trenton
with you if you won?

[bleep] no.

If you win...

-Oh, absolutely.
-For sure.

This just lit a fire in my ass.

I'm coming back
for some vengeance.

Frank: Congratulations.

Welcome to rao's.

For you to make it
to the top, my man,

that's a big deal.

-It's been good.
-Lot of hard work?

-Oh, yeah, yeah.
-Patience, perseverance.

-Absolutely.
-Gotta keep punching it.

Talk about hospitality.
This guy gets it.

He knows it.

Well, I'm kind of sharing
some of my

secret meatball recipe
with y'all.

We have beef, veal, pork,
minced garlic, and parsley.

I'm gonna show you how
we put that all together

and make some magic meatballs.

Man, I love meatballs.

You gotta fold it in,
like you'd be doing a dough.

We're gonna roll it together.

Keep going.
Let's get it nice and tight.

So look at that.
Isn't that beautiful?

-That is.
-Nice, golden brown.

They're gonna be
about 75% cooked.

Then once we absorb
some of the excess oil,

into the sauce and let it cook
for another 20 minutes.

-So now...
-Oh, yeah.

Voila.

This is good balls.
Oh, my god.

That's the best meatball.

An extravaganza of flavor.

(dramatic music)

♪

trenton, do you still need
corn on the grill?

Yeah.

Listen, you gotta wash this,
okay?

Yeah, you got it.

I'm working
on the red side now.

-Why does apps need tongs?
-No reason.

It was like a learning curve
setting up the entire service.

How much were we apart
making these crusts?

- Like, two minutes is what--
-hey, I wouldn't do

a whole bunch of those
because she doesn't like

a shoemaker way
of doing things.

I'm just, like, pissed
because there's multiple things

that I'm telling trenton
not to do

for chef christina's
side of the kitchen.

You keep dumping
the ice out of this?

Yeah.
There's not supposed--

she doesn't like
any ice in this.

You're not on the blue side
of the kitchen anymore.

You're in chef
christina's kitchen.

Who set up pizza station?

I did.

We're open in [bleep]
ten minutes, dude.

I don't know what this lack
of sense of urgency is.

Tonight, it's a big night.
This is it.

The whole brigade
needs to work together.

I can't say
red team, blue team anymore,

but I can say black jackets.

Let's go.

-Marino.
-Si,
chef.

Open hell's kitchen, please.
Let's go.

(speaking italian)

(dynamic music)

♪

narrator: Tonight's
dinner in hell's kitchen

is one of the biggest
events on the vegas strip.

I'm excited.
This is great.

Narrator: As guests enjoy
the hell's kitchen museum...

Oh, that's lovely.

-There's the man, huh?
-Serious face.

I'm already hungry.

Narrator: And the opportunity
to be served

by chef ramsay's final five.

Imagine every station
you've got,

you're running it
like a head chef.

Yes, chef.

That's the secret
of black jackets, okay?

Narrator: With all orders
coming out of one kitchen...

Everybody's gonna do great.

We're gonna be on top
of our [bleep].

Narrator: Tonight will be
a night to remember...

Cheers to the black jackets,
guys.

Narrator: As the black jackets

face another big test.

Okay, here we go, guys.
Good luck to all five of you.

Vocal and highly communicative,
yes?

-Yes, chef.
-Six-top at table 31.

Two beef tartare, two scallop,
two risotto, two carbonara.

-Heard?
-All: Heard, chef.

Thank you.
Who's in charge of the apps?

Both: We are, chef.

That's right.
Thank you.

When you get
the black jacket status,

you need to become
a new person,

like right then and there.

-Seven on riso?
-Seven minutes.

Heard that.

You have to strive
for perfection.

Kiya, check in with her.
Taste each other's.

Teamwork, yes?

Megan and I are gonna be,
like, the dynamic duo.

(upbeat music)

engage, you three.
Call it back.

-Yes, chef.
-Kiya, how long on those risos?

I need the beef tartare.

Kiya, I'm walking these
up to smoke, okay?

Black jackets,
we are moving now, yes?

-Both: Yes, chef.
-Let's go.

Both: Yes, chef.

They're, like, synced up.

It's powerful.

They're just kind of flowing
back and forth.

-Carbonara?
-Good.

Okay, I'm gonna walk my carb.

They're, like, meg and kiya,
the wonder twins.

-You want to combine?
-Yep, combine.

Okay, sweet.

Risotto, let's go.

Walking riso, right now.

Hot pan, chef.

♪

this risotto is very good.

On order.

Entrée, two halibut,
two lamb, two new york strip.

-Heard, chef.
-Heard.

Yes, chef.
Oh.

We're sending entrées.
Engage, now.

Don't screw it up.
Let's go.

I'm gonna drop my first two
halibut in, like, two minutes.

Heard. I'm dropping my steaks.

Heard.

(dramatic music)

you good, brynn?

I'm good with--what?

Get in the game, brynn.
Switch on.

Decisive and clear.
Let's go.

-You okay?
-Yes.

-Anything I can help you with?
-Can you oil that pan for me?

I got it, I got it.

I want a little bit more
composure from you tonight.

-Yes, chef.
-Yeah?

I know you're up
against it in here.

-Yes, chef.
-Big, deep breath.

Yes? And we absolutely
prioritize and focus, yes?

Yes, chef.

Three minutes,
the six-top, yes?

-Yes, chef.
-Call it back.

Call it back.

I could tell brynn
was getting flustered.

Three minutes
on the two halibut,

two new york strip--no.

She needs to focus, especially
this far into the competition.

You don't have time for anxiety
and all that [bleep].

You've made it this far.

You just gotta be confident
within yourself.

Three minutes
on the two halibut,

two lamb, two wellington.

There's no wellington
on that six-top.

No answer.

Might as well talk
to my [bleep] self.

There's no wellington
on that six-top.

-Yes, chef.
-Thank you, chef.

-Thank you, chef.
-Come on.

I'm not even
running the section,

and I know what the [bleep]
is going on there, okay?

I don't know.
I'm just...

I'm in my head.

Ramsay: That's the sign
of a panicked chef.

We are not panicking.

Let's go.

♪

(dramatic music)

three minutes
on the two halibut,

two lamb, two wellington.

There's no wellington
on that six-top.

-Yes, chef.
-Ramsay: Thank you, chef.

That's the sign
of a panicked chef.

We are not panicking.
Come on.

Two lamb, two new york strip,
two halibut.

Thank you.

I want to be
chef ramsay's protégé.

Gently on the halibut.
Let's go.

-Yes, chef.
-Gently.

The position
that I'm in right now,

it sucks.

90 seconds for the six-top.

-Is that good for you?
-Heard.

Yeah, that's good for me.

But I'm not
going down without a fight.

Walking halibut now.

Heard, halibut.

Lamb is following.

♪

-now get up.
-Yes, chef.

I want to hear the voice.
Where is it?

-Where's the brynn?
-It's here, chef.

Bring it out, open up.
Let's go.

-Understood.
-Let's go.

Nicely cooked,
that halibut.

♪

good, steve.
Meat heavy tonight.

Well done.
Come on, let's go.

Thank you, chef.

My mother's not dead;
she's in the kitchen.

Oh, my god.
That looks wonderful.

♪

on order.
Four covers, table one.

Entrée, two halibut,
two wellington.

-Heard?
-All: Yes, chef.

Fire on all cylinders, guys.

-Yes, chef.
-How long for the halibut?

Three and a half.

Garnish,
three minutes to window, yes?

Yes, chef.

Trenton, run it through.
What's the entrées?

What's going?

We got two halibut,
two wellington, chef.

That's right.

Kiya: Trenton has been solid
the entire competition,

but whenever you have people
thrown on stations

they're not
necessarily used to,

that shows you how
they're gonna handle

stressful situations.

Trenton, this is your moment.
Let's go.

You need to get
in front of them with garnish.

-Absolutely.
-Let's go.

Wakey-wakey.
Let's go.

♪

engage, engage, engage.
Eyes left and right, yes?

-Yes, chef.
-Eyes on the prize.

-Trenton, let's go.
-Heard.

This is the final sprint,

and the only way out
is through the fire.

How the [bleep]?
How'd it get on fire?

♪

trenton tonight
is like a boat sinking.

You're burning there.
Yeah, burning.

Let's go caramelize, not burn.
Big difference.

-That's not--
-ramsay: Come on, trenton.

And the captain not realizing

there's a hole
in the bottom of boat.

Walking halibut now.

Now.

Garnish the window.
Move it, trenton.

Nicely cooked, yes?

Nicely cooked, that halibut.

Okay, let's go, garnish.

No answer.
Garnish?

I'm dressing the wellington.
Let's go.

Trenton: You have good days,
you have bad days,

you have days
where everybody [bleep] up.

You should be up first.
End of story.

-Say yes or no.
-Yes, chef.

That's it.
[bleep] off.

Let's go.

Trenton: If you don't think
you're ready to be pushed don

and have everything
falling around you,

and just not being able
to pull yourself back up,

then you aren't ready for this.

Where's the mash?

-Young man?
-Yes, chef.

-Mash!
-Yes, chef.

Yeah, today!
Thank you!

I love what I do.

Every day, I strive to be
better and better

and better and better.

Service?

Here, we're going, yes?
Thank you.

-Bon appetite.
-Thank you.

Dig in!

-It's perfect.
-How's your halibut?

It's so flavorful.

On order.
Four covers, table two.

Entrée.
Two halibut, two wellington.

-Heard?
-All: Yes, chef!

Are the wellington in?

Wellington's going in now.

Come on, now.
I want to hear some urgency!

Let's go!
Don't fall asleep, steve!

Heard, chef.

After my performance
in this morning's challenge,

I kind of have to show
that I belong here.

I'm ready to kill it.

First round of wellies
is resting.

Hey, psst,
you spoke to yourself.

-You didn't talk to me.
-Heard, chef.

Engage with me, study me,
look at me eyes,

and [bleep] stare me out.

Chef ramsay wants you
to look somebody in their soul

and tell 'em like,
"six minutes!"

look at me.
Time, yes?

And steve just can't do it.

-Chef, wellington rested?
-Wellington is resting.

Thank you.
That gives me confidence.

Yes, chef.

You know,
I'm projecting my voice

to the best of my ability.

How long do you need, steve?

-My wellington's resting.
-I need three minutes.

Three minutes is perfect.

Steve, I wanna hear you.
Let's go.

Yes, chef.

Do I need a [bleep] megaphone?
Like, I don't get it.

Steve, I'm two minutes out.

-No answer.
-Steve!

You talk to me all the time
in the dorms,

and then we get into service
and you're just like,

♪ doo-doo

steve and brynn,
I still haven't heard.

Steve, walking in 30 seconds.

Heard, 30 seconds.
I'm slicing my wellies.

Behind, coming down.

Walking wellingtons.

(suspenseful music)

♪

steve.

Steve, urgently.
Come over here.

Oh, god.
What did I do now?

(sighs)

♪

(suspenseful music)

steve, urgently.
Come over here.

Uh, wellies are on point.
Nice and pink.

-Yes, chef.
-Now...

I've got medium
and medium well.

-Heard.
-Yeah, I need pink wellington.

-Have you got two more?
-I've got two more.

Let's go!
Don't look so shocked, steve.

Are you walking?

I'm walking
my wellington right now.

It's like a fire under my ass.

The magic is in the pinkness,
yes?

Yes, chef.

It makes me want to do
even better to impress him.

-Steve.
-Yes, chef?

Nicely cooked, the wellington.

Heard, chef.

Service.

What's the verdict?

Amazing.

-Oh, wow.
-This is really good.

Last table, guys.

I want it going out like
the first table, yes?

Walking garnish.

Good, let's go.
I'll take it.

Walking my wellington
right now.

-Walking with the salmon.
-Good.

Narrator: With a few hiccups
behind them,

the final five work
together...

Great job, fellas.

Narrator: To end their first
black jacket service

on a good note.

All good?
You're happy?

Excellent.
Excellent.

All of you, look at me.

That was a black jacket-worthy
service.

Did it feel good for you?

-All: Yes, chef.
-Well done, all of you.

All: Thank you, chef.

(dramatic music)

♪

it finally happened.

The young guns were firing
on all cylinders.

Did you notice a difference?

All: Yes, chef.

Now the bad news.

The competition must go on.

You need to come up with
two nominees

that you feel are not ready
to become my head chef

and my next protégé.

Get back to the dorms
and think about everything.

-All: Yes, chef.
-Get out of here.

All of you, good job.

-Thank you, chef.
-Thank you, chef.

This is the hardest decision
we've had to make thus far.

You've got to dig deep down
to the dirty bits of it,

all the little things
people have done.

In the end, somebody's got
to go home tonight.

I feel like we can all
kick ass in service,

and we all can kick ass
in certain challenges,

but, like, can you see yourself

running a massive-ass
restaurant

in the middle of las vegas?

I--I feel like that's
what it boils down to.

Yeah, I feel like ever since
I've been here,

I've grown tremendously.

-Same.
-Well, me too.

But like who do you think
is the lowest two?

I think brynn, honestly,

because just
the anxiety attacks,

you start crying
in the middle of service.

I just think mentally
you're not ready,

and I just feel like
I just don't see you

running a restaurant

on the strip
in the middle of vegas.

See, that's why
I'm frustrated about me

'cause I know that right now
it's just a mental game

'cause I know y'all think
I'm a strong cook

because I am a strong cook.

I feel like, you know,

if me having anxiety
was really an issue for him,

I wouldn't be wearing
a black jacket right now.

I feel like I won't go home
today

because I have been able to get
through these mental issues.

And steve, like,
I think you haven't stepped up,

but you're super solid.

Do I see you running
a restaurant

with how reserved you are?

I don't see that.

Like, every night I said
you got to be louder,

and that's been a problem
all the way across the board.

I just think you're quiet.

I was pushing it out there
today during service.

But it's just like I really
only feel the need to speak up

when I need to.

I'm super shocked
that trenton chose me.

You know, he got
a little behind today,

so yeah, it's kind
of unusual for garnish

to be the quietest person
in the kitchen.

We should look into that.

Kiya, I don't see the finesse.

I don't see the finesse.

Now I have a slight problem.

Don't act like I can't learn

because clearly
I've learned something

this entire process.

My plating, if you're talking
about my finesse on plating,

like, that's [bleep].

I feel like trenton
puts himself

on this [bleep] pedestal
that doesn't exist.

He thinks he's above
all of us,

but really, it just makes him
look like a little bitch.

Now like I'm leaning towards
[bleep] trenton.

He did not perform tonight.

This night, that was
the worse service I've worked,

but we're basing it all
the way across the board.

Like, I look at her plating
and I don't see progression.

She's [bleep] up the past
four challenges.

You guys have worked with her.

Have you seen her grow?

I definitely want
to backhand trenton.

I have seen her adapt...

Or just punch him straight up
in the face.

But have you seen her grow?

I'm a pretty strong person.

I could just break his nose
if I really wanted to.

I'm talking to you...

And you're gonna listen
to what I have to say.

Yeah.

I would like
to reiterate the fact

that I literally came
from knowing nothing,

besides what my mother
has put on a plate for me

in front of my face,
and teaching myself.

I'm--I'm to this point
with all of you.

So don't tell me
I can't learn finesse.

Where--where--like anybody else
have any [bleep] input?

Kiya: What this whole
conversation comes down to

is, like, if you
were cooking in a restaurant,

would you rather have somebody
like steve running it,

or somebody like me running it,

or somebody like brynn
running it?

It's really hard
when you have good people.

(trenton groans)

♪

-megan.
-Yes, chef.

First nominee and why,
please.

Our first nominee is brynn,
chef.

-Brynn?
-Yes, chef.

Why?

We just feel she has
a lot to learn

and a lot to grow into.

Wow.

Second nominee and why.

Our second nominee is...

♪

we came to the consensus, uh...

♪

megan, I need a voice.

Uh...

♪

(suspenseful music)

narrator: After the first
black jacket dinner service,

chef ramsay has asked
the final five

to nominate two chefs.

Their first nominee was...

Brynn, chef.

Second nominee and why.

Second nominee is, uh...

♪

megan, I need a voice.

Um...

♪

steve, chef.

Steve.

It was really,
really hard, chef.

We just feel, um,
communication has been

an issue across
this competition.

Very tough, indeed.

Brynn, steve,
step forward, please.

♪

-okay, brynn.
-Yes, chef.

An amazing journey.

You have this bump of anxiety
that you get over.

Then when you're settling down,

it's almost like
a different brynn.

Yes, chef.

What is the issue?

Ooh, sorry.

I'm young,
so I'm still learning a lot.

Um, but you know,
it is that self-doubt.

You know,
I get that little anxiety,

but I get over it,
and I get through it.

And the more experience
you have,

the shorter the moment
of anxiety.

Yes, chef.

So tell me, truthfully,

why should you stay
in hell's kitchen?

I have been learning so much.

I just need
to keep working on it,

which I am daily,
weekly, monthly.

I'm so hungry
for this position,

and I know that this is
the one challenge

that I have to overcome.

-Steve.
-Yes. Chef.

You've been one of the most
consistent chefs

in this competition.

The finesse you hold

is extraordinary
for a 21-year-old.

You cook with confidence,
and you have the swagger.

If there's one thing
that I doubt right now...

It's the voice to back up
the cooking.

Tell me, honestly,

why do you think you should
stay in hell's kitchen?

Um, from a young age,

you've been, like, one
of my biggest inspirations,

and learning from you has kind
of been, like, one of my goals.

And, like, to be your protégé,

and to be molded
into that great chef

is kind of
what I'm looking for.

Yeah, I could be more vocal.

I'm working on it,
but I'm stable up here as well.

Just, like, mentally I'm a rock
when it comes to this.

Sometimes when
you shut down internally,

it gives the impression
that you don't care.

How can you turn that around?

I don't really know
how to do it,

and I'm kind of hoping that
you can teach me how to do it.

This is really tough,

but this competition
is coming to an end.

I wish I could have
five protégés.

That's not the way
it works.

My decision is...

Steve.

Take off your jacket.

(somber music)

♪

young man,

there is no doubt in my mind

that you're going
to have a great career.

Let's get that
absolutely clear.

Your attitude has been solid,
you haven't complained once,

and you've come back fighting
time and time again.

After this competition is done,
my door is still open.

-Thank you, chef.
-Okay?

In fact, keep your jacket.

(chuckles)

okay?
I don't want it.

♪

-thank you, chef.
-Take care, steve.

Thank you for being such
a worthy competitor.

Thank you for having me.

It's bittersweet.

I came here to learn
as much as possible

from chef ramsay.

Show me your second gear now,
and show me your third.

-Let's go.
-Yes, chef.

I definitely feel like
I learned so much.

Every minute I need to hear
from y'all, all right?

Every--every--every 60 seconds
I need to [bleep] hear it.

Chef ramsay has definitely
boosted my confidence

a whole hell of a lot.

Your control of cooking fish
and meat is perfect.

Thank you.

Shrimp and grits?

My grandmama's favorite.

The final black jacket chef
is steve.

I definitely had a good time.

♪ season 20,
"hell's kitchen" ♪

♪ gordon ramsay's mad 'cause
we gave him raw chicken ♪

and I'm super grateful
for the experience.

[cheering]

(laughter)

overall, hell's kitchen
has meant the world to me.

I know I made grandma proud.

You know, she's the whole
reason I'm here,

so I know she was looking down
watching the whole time.

And I know she's happy,
so that's cool.

-Young lady?
-Yes, chef.

Back in line.

♪

spot mistakes and come back
with a solution.

Leadership is the sign
of a great chef.

-Is that clear?
-All: Yes, chef.

It is very, very close
between you four.

Get ready to dial up
that volume.

All: Yes, chef.

Goodnight.

All: Goodnight, chef.

How do I now prove
to the other chefs

that I am a force
to be reckoned with?

The moment that
I stop doubting myself

is the moment that everyone
needs to start worrying,

and that moment's about
to happen.

Trenton: There's only
four people left now,

and I feel very good
about the next few days.

I just got to keep
my head right,

and just kind of
keep moving forward,

and may the better man win.

Ramsay: Steve still
has a lot to learn.

Unfortunately tonight,

he learned that silence
in the kitchen isn't golden.

It's goodbye.

♪

(dramatic music)

narrator: Next time
on "hell's kitchen"...

Tonight, each of you
will run your brigade

to show me you're ready
to be head chef.

All: Yes, chef.

Narrator:
The final four face off

in their toughest
dinner service yet.

-Study the ticket...
-Yes, chef.

-Run your brigade. Let's go.
-Yes, chef.

What is on there
that we'd never serve?

I don't know, chef.

I'm just [bleep] up
every other ticket.

Narrator:
But will the pressure

be too much for one chef?

Don't beat yourself up.

You're better than that.

So what's your count now?
Wake up!

Narrator:
And when one chef

lets the power
go to his head...

-I'm gonna say four, trent.
-Tell me in [bleep] real time.

Trent is just being
so aggressive right now.

Like, he needs
to just chill out.

-Trenton.
-Yes, chef.

Narrator:
Will chef ramsay

be able to take back control
of his own kitchen?

[bleep]!

Narrator: Next time,
on a truly shocking episode..

Do you not realize
what you just gave to me?

Narrator: Of "hell's kitchen."

(screams)