All language subtitles for S20E11.[eng]

Previously on
Hell's Kitchen: Young Guns...

Welcome
to Hell's Kitchen Cinema.

Chef Ramsay gave
the chefs a history lesson...

-Whoo!
-Oh, yeah.

And then kicked off

the 20th annual
blind taste test.

Choo-choo!

The chefs went head-to-head.

-Celery?

-corn, chef.

And both teams

struggled out of the gate,

with Antonio and Steve
going one for four...

-Turkey, chef.
-Turkey.

Putting their teammates

-in a sticky situation.

Megan and Emily
impressed chef Ramsay

with their palates,

getting three out of four
correct...

-Mango?
-Yes!

-Asparagus?
-Oh, my God. Well done.

And were able to grab the win

-for the blue.
-Congratulations, blue team.

At dinner service...

-Scallops, please.
-Walking scallops, chef.

Look, I'm just here
to get [...] done.

Kiya dominated
on the fish station...

-Kiya, nicely sautéed.
-Thank you, chef.

-While Josie...
-Oh, dear.

Struggled to keep p
on garnish.

You bring me
the wrong garnish.

Yes, chef.

So we're waiting
for Josie.

Over in the blue kitchen...

How long
on risotto, Steve?

How long, Steve?

Steve was in his
own world on appetizers.

Chef, if you don't want it,
then give me your jacket.

But thanks to Megan's

strong performance on fish...

-Nicely cooked, Megan.
-Thank you, chef.

The blue team
was able to rally back.

Beautifully cooked halibut.

-Thank you, chef.
-Service.

Both teams managed
to complete dinner service.

Pretty.

Chef Ramsay awarded...

-Megan.
-And...

Kiya.

A huge responsibility.

Give me one chef
from your team

who deserves to be up
for elimination.

-Kiya selected...
-Josie.

While Megan chose...

Steve.

Ultimately, it was...

Josie.

Who had to say
good-bye to her chances

of becoming head chef
of Gordon Ramsay Steak.

and now the continuation
of Hell's Kitchen.

Get out of there.

-Yes, chef.
-Yes, chef.

-Good night.
-Good night, chef.

Top eight.

It feels good to be top eight.
I can't say much more.

It sucks that most of my peers
are dropping out,

but definitely
feels good to be here.

It's one step closer
to a black jacket.

-I'm proud of you.
-Aw, thanks.

I knew you weren't leaving.

-Oh.
-I'm happy you're staying.

Me too.
Maybe me being put up

for elimination
was good for me.

It was kinda like the fire
under my ass that I needed.

'cause now it is
down to the line.

Like, I don't have
any more chances.

Now I've actually
gotta destroy.

-You deserve it.
-You really do.

-Thanks.
-It was just one [...] day.

I knew you were staying.

I wanna follow
chef Christina on Instagram.

-She better follow me back.
-I'm gonna follow chef Jason

-and he's gonna block me.

Oh, if people
watch it, they'd be like,

"they don't know
how hard I had it."

everyone thinks that we're
some rich, like, generation,

that, like,
everything's handed to us.

But we're not that generation.
Like, we work hard.

Everyone teases
us millennials about,

you know, getting
participation trophies.

But, you know,
when I was in tennis camp,

it was a participation medal.

So not a trophy,
but whatever.

And that's why our generation
is so frickin' smart

and we're thinking
of all this [...],

because we have
a different outlook on life.

We're all too smart.

I'm a very, uh...
a very, uh...

I wouldn't
wanna say intellectual.

I feel like that comes
kinda off as pompous,

but I love reading.

We understand them,
but they don't understand us.

Yeah, it's so stupid.

What's the ratio
to cook jasmine rice?

-Two-to-one.

Two-to-one.

Great job, Sam.

rise and shine.
Good morning.

Good morning, chef.

Wow.

I see a giant-ass smartphone

in the middle
of the dining room.

I miss my phone so much.

Cell phones have really
changed so much

how we live
our lives today, right?

Especially for you young guns.
It's how you pay for things.

Get a ride.
It's even how you date.

-Yes, chef.
-No. Oh, no.

-Trust me. Yes.
-Eh.

My online dating profile
is, uh...

it gets the job done, damn it.

Wouldn't it be great
if there was a place

where chefs could go
to meet the perfect match?

I'd like to introduce
you all to...

Hkchefsonly.Com,

a new app,
cooking for love.

you never know
what you might find.

-Christina sardina.

I mean, listen, I love fish,
but really?

I'm gonna swipe left.

-Blue cheese Jason.

oh, man. All right,
and swipe left again.

Macaroni Marino.

The macaroni Marino
would take you

to a nice
sophisticated date.

I mean, any girl
would be lucky.

I'm gonna swipe right.
Let's go.

This is it.
This is my pose

for my beautiful headshot
on my wonderful dating app.

obviously, this site
will not match you

with the love of your life.

You'll be using it to find

the right match of ingredients,

with one of these
four amazing proteins:

Lobster, filet, new york strip,

and an amazing pork chop.

-Understood?
-Yes, chef.

You decide
who's cooking what.

-I'll do strip.
-I'll do a filet.

-I'll do the pork.
-Okay, I'll do the filet.

I'll do lobster.
Yeah. I can do that.

Oh, perfect.

-I'll take the filet.
-I'll do lobster.

-What do you want?
-I mean,

-I'd rather have the strip.
-Okay, I'll do pork chop.

I've just done pork chop
like, two times.

-Mm. Decided?
-Yes, chef.

Let's start off
with the lobster.

-Who's cooking lobster?
-Me, chef.

Blue team,
who's cooking lobster?

Right, Brynn, Steve,
come forward, please. Let's go.

In today's challenge,

the red and blue chefs

who are cooking
the same protein

will take turns swiping

to select ingredients
for their dishes.

Harry heirloom tomato. No.

-No?
-John Snow peas. Yes.

Good. That's it.
Next. Let's go.

Each chef
will lock in two ingredients

that must be used in their own
dish and in their opponent's.

-I'm gonna say no to him.
-No?

Uh, yeah, that's a no.
Ronnie rum? No.

-No.
-Uh, no.

-No.
-Oh, jeez, no.

Really?

nah, I'm not feeling jean.

No, no Fiona.

Oh, wow, he must be
really picky with the ladies.

-Give me something.
-Oh, my God.

-Sheila tequila?
-Tequila, tequila.

Um, you know what?
I can work with tequila.

-Let's do that.
-Okay, wow. Next, let's go.

Swap out. Good.

-Right. Roberto rutabaga.
-Um.

-Rutabaga. No.

shye thai chili pepper.

-Uh, yes.
-Yes. Okay.

Yeah, I don't really like
thai chili peppers.

Brynn's definitely playing to
her strengths, which is smart,

but I gotta cook
with all of this stuff too.

I guess I'm just gonna have
to [...] with her right back.

-Uh, Kent dill weed.
-Kent dill weed.

-Yeah, yeah, I want him.
-You've got dill weed.

Wow. That's it.

God, Steve.
Dill? Dill. Dill!

Well done. Back in line.

With the lobster
ingredients chosen,

chef Ramsay is next
looking for Emily and Antonio

to swipe for ingredients
for their pork chop.

Arthur granny smith.

-Ooh.
-Um...

-Yes.
-Switch.

Birdie parsnip. Yes.

-Smart. Switch.
-Brad bacon. Yes.

-Yes. Smart one.
-Tommy tomatillos. No.

-Red cabbage? Yes.
-Mmm.

Nice. Well done.
Filet, next up. Let's go.

-Whiskey.
-Whiskey.

-What?

-Chef!
-Don't look at me.

-Chef.
-Dick is short

-for Richard, okay?
-No.

Dickie.
Next, birdie parsnip.

-I can do parsnip.
-Good.

Switch out. Let's go.

-No to cabbage.
-No to cabbage.

Manny manch... yeah.
Yes, I'll swipe.

-Manchego.
-Manchego.

-I can do carrots.
-Kent carrot.

Let's go, Kiya.
Pierre haricots verts.

-Yes.
-Yeah, good. Back in line.

Next up, Sam and Trenton.
New York strip.

-Pierre haricot verts, yes.
-Corny Cathy.

Yeah, we're gonna go yeah
with that one.

-Yes.
-Frankie "five"

fingerling potato. Yes.

-Smart.
-Yes.

-Excellent. Happy?
-Yes, chef.

Now, each protein has
the same four ingredients.

But what's dating
without a little variety?

So I've decided
to give you all

one extra,
unique ingredient.

I'm setting you up
on a blind date.

Christina and Jason, please.

Under each of these domes,

there are eight
incredible ingredients.

Now, when I tell you to begin,

each team will run
to the kitchen,

put a blindfold on, and you'll
select an amazing ingredient.

Like a blind date, right?

I've never been
on a blind date.

But I am actually single and
looking to meet other women.

All of you,
head into the kitchens, please,

and get around your sous chef.

Let's go.
Blindfolds on.

Your 45 minutes start now.

Oh, I got garlic, guys.

-God.
-Is this foie gras

-right here?
-Yeah, that's foie gras.

I think I could do
a fried egg with my filet.

That's black garlic.
Yeah, I'll use black garlic.

You got black garlic?
Okay, good.

I got caviar
that I'm gonna take.

There's a lotta
strange stuff here,

but it all feels
[...] expensive.

We can work with this.

I'm gonna take champagne.

Okay, so you have champagne.

-I'll take caviar.
-Okay.

I don't know if I
want this or this.

-Decide.
-I'll have this.

-I'll roll with truffle.
-That's it.

Blindfold off.
Blindfold off, you doughnut!

-Oh, sorry.
-Start cooking!

Each chef has now selected

their blind ingredient

and can begin cooking
their dish,

except for Sam.

I have no idea
what this is.

Sam, start cooking.

I'm gonna go with this
right here. Going with it.

What is this that I chose?

So you're gonna
have pork jowl...

you know that's a cheek, right?

[...]. Pork jowl.

All right, I have no idea
what to do.

Just breathe. Yo, just breathe.
Just breathe.

I feel good
about my ingredients.

I'm just gonna do, you know,
classic seared filet,

parsnip puree
with some manchego.

I'm trying to blend my parsnip.

It's way too thick,

so I'm trying to incorporate
my cream into...

-ah!
-Oh, [...].

[...]!

Ah!

Rookie mistake
by taking off the lid.

-Are you okay?
-I'm fine.

Behind, behind.

-Ah.
-13 minutes to go.

-Heard, chef.
-Yes, chef.

I've been struggling,
because Steve picked dill.

Why?

Hot.

Right now, I'm making crepes.

Does it really go with my dish?
I don't know.

What do you have,
the meat in between the layers?

So I have the meat...
so it's the thingy, the meat,

and then
I'm gonna do on top too...

-you have a little caviar here?
-Yep.

And you're gonna finish
with the quenelle drop?

And then finish
with the... yep.

So I might have
a super composed demeanor

in the kitchen,
but inside, it's like,

everything's on fire,

and I don't know
what I'm doing.

30 seconds to go.

what do you have, the meat
in between the layers?

So I have the meat...
so it's the thingy, the meat,

and then
I'm gonna do on top too...

-you have little caviar here?
-Yep.

And you're gonna finish
with the quenelle drop?

And then finish
with the... yep.

30 seconds to go.

This is a little weird.

I don't know
if it's gonna come together.

But you know what?
I just have to roll with it.

Ten, nine, eight, seven...

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

Six, five, four,
three, two, one.

And serve, guys. Well done.

Whoo!

Right, red team, blue team,

I've brought in
a very special guest judge,

a celebrated chef,
restaurateur, cookbook author,

the chef and cofounder

of the popular crack shack
and juniper & ivy.

Please welcome Richard Blais.

hi, chef. How are you?

-Good to see you, man.
-Good to see you again.

Oh, yeah, Richard Blais
is cool as [...].

I like Richard Blais.

I wanna hear his take
on my plate.

Let's start with the battle
of lobster. Let's go.

In today's swipe
right ingredient challenge,

guest judge Richard Blais

will judge
each round head-to-head

and award a point
to any dish he deems worthy.

The team with the most points
will win the challenge.

Good.
Steve first.

Describe your dish
to chef, please.

Okay, so my lobster
is grilled,

and I basted
with caviar butter.

That was
the secret ingredient.

Underneath is snow peas
sautéed with a little bit

of caramelized shallots
and some fresh dill.

You nailed this.

I love that you have dill
in here.

And I love that caviar
is gonna give you this nice

natural salinity as well,

because when you have
the opportunity to use caviar,

you use lots of caviar,
right?

Especially... you didn't
pay for it, right?

-No.
-So then use even more of it.

Overall, though, dude, this is
a really, really tasty dish.

Steve is killing it
right now.

So I'm definitely...
I'm nervous.

Good start. Right.

Brynn, describe the dish
to chef, please.

So here you have a dill
crepe tower, we'll call it,

with a butter-poached lobster,
and it has caviar folded in it.

I kinda love it.
I mean, it's almost more

about the crepes and the cream
than it is the lobster,

but I have to say, chef,

this is an impressive
first round here, chefs.

Good. Chef, two good dishes.
Great start.

Does the point go
to Brynn or Steve?

Entirely up to you.

I'm going to give a point...

-To Steve.
-Thank you, chef.

Wow. Well done, Steve.

I'm also gonna award
a point to Brynn.

-Wow.
-Thank you, chef.

-Amazing. Smart.
-Good job.

Well done, both of you.
Good job. One-one.

Yes! I was, like, so happy,
you know.

I've never been one to brunch,
but if I were to brunch,

I would order that dish.

Right. Next up,
battle of the filet mignon.

Let's go, please.
Kiya and Megan, please.

Thank you.

Kiya's filet mignon
with parsnip puree

and crispy carrot chips

is complemented
with the secret ingredient...

Quail eggs.

So I kept them nice and runny
on top of the steak.

I have to do
a little bit of work

to sorta see
how that quail egg was cooked.

When you have one
of these ingredients

you're supposed to showcase,
I would like to see it.

Let's cut into this.

I think you're fine
on the temperature.

Could have been cooked
a little bit more.

It's missing a sauce.

Right. Megan, describe
the dish, please, to chef.

So it's a manchego
and parsnip puree

with a little shaved truffle.

I love the puree.
It's got a great texture to it.

I love that you have
the classic sauce with it.

-It's tasty.
-Thank you, chef.

Chef, point go to
the blue team, Megan,

or Kiya from the red team?

I'm gonna give
one point to Megan.

-Megan. Wow.
-Thank you, chef.

-Congratulations.
-Thank you, chef.

-Thank you.
-With the blue team

up two-to-one, next up

are Antonio and Emily
with their pork dishes.

And Antonio's
blind ingredient...

Champagne that I chose.
I have apples in there.

I used the apples
within the cabbage,

and I did an apple
bacon demi on top.

-You picked champagne...
-Mm-hmm.

For a pork chop.
I like your game.

That could have been a little
tricky with this pork chop.

This eats incredibly well.

-I'd pay for it.
-Thank you, chef.

And now
Emily's pork looks to impress,

with her blind ingredient,

porcini mushrooms,
alongside...

A smoky parsnip puree
and a massaged cabbage

and green apple slaw.

The execution on the cook
of the pork chop...

really, really well.

I'm not really picking up
a lot of the porcini.

I think that's
a tricky ingredient...

-Okay.
-Unless you, like, really make

a sauce out of it,
you really go deep with it.

-Yeah.
-I'm gonna give

one point to... Antonio.

-Thank you, chef.
-Wow. Well done.

-Appreciate it, chef.
-Emily, good job.

With the score tied
heading into the final round,

Trenton and Sam go to battle
with their New York strips

and look to take home
the victory for their teams.

Right. Trenton,
why don't you go first?

Explain the secret ingredient
and describe the dish, please.

My secret ingredient
was black garlic.

The dish
is a pan-seared rib eye

with a tomatillo
and corn salsa verde on top.

You described it incorrectly.

-It's a New York strip.
-Okay, yeah.

I mean, I love
that you got that high acidity,

and you got some char,

but the cooking
is just a little odd.

Maybe two minutes
less cooking.

-Yes.
-Longer resting.

Right, Sam,
please describe the dish

and the secret ingredient,
please, to chef.

The secret ingredient was,
I believe, pork jowl.

I have not worked
with this ingredient before.

I will be honest.

Yeah, the cook on this,
it's... one side

spent a little bit
more time in the pan.

And you gotta be
a little careful here.

You have the jowl in the corn
hash as well, right?

-Okay.
-So it's got

-a lot of salt on it.
-Please step back.

We're tied, two-to-two.

Now, was it Trenton
from the blue team

or Sam from the red team,
please?

The last round was, to me,

the least successful
round of the day,

so I'm not gonna award
any points for that last round.

Wow. So now we're gonna go

to the best-performing dish
from both teams.

There was one dish
that stood out

just a little bit more
than the others.

And the winner is...

Steve.

-Yes.
-Wow.

-Thank you, chef.
-Wow.

Oh, would you look at that?

Best dish of the day.

Eh, silent killer
strikes again, huh?

-Blue team, congratulations.
-All: Thank you, chef.

Strong effort.
Well done. Give it up, please,

-for Richard Blais.
-Thank you, chef.

Always a pleasure.
Congratulations.

-Good luck, chefs.
-Thank you, chef.

Blue team, you four are in
for a day of pampering...

-Yay.
-Nice.

At the most luxurious spa
on the strip:

Qua baths & spa
at Caesars Palace.

It is phenomenal.

Trenton, when was the last time
you had a facial?

Never. Never, chef.

Look at that little baby
face.

You're gonna come back
ten years younger.

red team...

You guys are gonna be
elbow-deep...

Oh, God.

In toilets.

Oh, no.

-Today is clean the dorm day.
-That's disgusting.

Blue team, there's also

another big surprise
for you in the dorm.

What are you waiting for?
Come on.

-Let's go. Get off.
-Thank you, chef.

Red team,
head back into the dorm.

-Yes, chef.
-Yes, chef.

-Oh, yeah!
-Whaa!

If it's a vitamix,
I'm gonna pee.

He's about to
lose his [...].

I'm gonna pee if it's
a [...] Vitamix.

-Vitamixes!
-Yeah!

[...] yeah!
[...] yeah!

Yeah, Vitamix.

-Oh, my God.
-It's beautiful.

Commercial.

-It's gorgeous.
-Oh, my God.

ah, luxury.
I needed a facial so bad.

I feel fancy.

spa.

Qua spa is so nice,
so relaxing.

This place is sweet.

It smells like eucalyptus,
which...

I don't know why I know
what eucalyptus smells like,

but I'm kinda digging it,
actually.

I feel so pretty already.

We'll be using a 24-karat gold

-mask on the skin.
-Oh, that's nice.

-You like it?
-Mm-hmm.

I feel expensive. Qua.

I don't know how long this
orange juice has been here,

but it's starting to solidify.

That was in the girls' room.

it's time to clean.

There's dirty dishes piled up
as far as the eye can see.

It is a typical college dorm.

Not that I've ever been in one,

so I really can't say
that I know that.

But if I could imagine
what a college dorm looks like,

I think it looks like this.

Oh!

Yeah, that's been there
for, like, a week.

No, it smells really bad.

Yeah, I know.
It's pasta water.

Ohh. This is so gross.

No crumbs are disappearing...

not just the ones, like, stuck
in the carpet but, like, none.

of course,
a vacuum that does not work.

So I was like, okay,
maybe it's full.

sorry, Brynn.

I've never
had a pedicure, so...

My life right now
is really tough,

because I'm having to eat food
while getting a pedicure done.

Cheers to not having
to clean up those messy dorms.

Oh, yeah,
that feels great.

That's the spot.
Just keep going.

-everybody look alive.
-Look alive.

-Communication is key tonight.
-Yep. Got it.

With the blue team
back from their reward

and the red team finished
with cleaning the dorms...

-Everybody feeling good?
-Nope. I am nervous.

Don't be.
You got me beside you.

Both teams
are now preparing

for tonight's dinner service.

-I'm good, chef.
-What happened?

-We're good, chef.
-You okay?

-Yep.
-You good?

-Yep.
-Are you burnt?

We're good.
Just...

-ohh!
-Everything is not good.

-Oh.
-Are you all right?

-what happened?
-I'm good, chef.

-We're good, chef.
-You okay?

-You burnt?
-We're good.

-Just...

-ohh!
-Everything is not good.

-Oh.
-Are you all right?

My team's kind of
freaking out tonight.

I'm one of those people
that's, like, sensitive

to other people's emotions.

-Do you need a hug?
-Yeah.

You don't need your team
flaking on you

before the dinner service
has actually started.

Does anybody else need a hug?
Antonio, you need a hug?

Nah, I'm good.
Let's do this thing.

-Red team, we ready?
-Yes, chef.

Vocal. Brynn,
I wanna hear the voice, yes?

-Yes, chef.
-Marino!

-Si, chef.
-Please open Hell's Kitchen

for steak night. Let's go.

Subito.

Tonight is
steak night in Hell's Kitchen,

and once again,
the dining room

is the place to be
in Las Vegas.

blue team!

For tonight's menu,

chef Ramsay has added
a filet mignon

and a tomahawk chop for two...

Well, I feel like,
if it's steak night,

we have to go
with the tomahawk chop.

As well as
a wedge salad, crab cakes,

and meatballs for appetizers.

-I'm so excited.
-Me too.

Cheers to steak night.
Red team!

Cheers. Go, red team.

Here we go, guys.
Table four.

Two risotto, two crab cake.
Heard?

-Heard, chef.
-Let's go.

You have lobster tails down?

I have two lobster tails
down.

I am on hot apps tonight.

With only four of us
being left,

game plan today
is definitely communication

and also noticing,
when we have nothing to do,

to help somebody
that's kind of got a lot.

-Kiya, how long?
-Two minutes. Two minutes.

Crab cakes are flipped.

I'm gonna throw 'em
in the oven.

Yep, put them in the oven.

Okay, sorry, I just had
to do one thing here.

That's okay.
Are you ready to walk

on the first riso?

I got that.

Walking past
with two lobsters.

Brynn, can you walk
these crab cakes up real quick?

Yes, one second.
I got you.

-I'm making a salad now.
-On the crab cake salad,

a little less
of the fruit, okay?

-Heard.
-Pick it up now.

On your right, chef.

-Stunning risotto.
-Thank you, chef.

I'm pumped.
Let's go. Let's go.

If we can keep this going,
like, we'll be set.

Service, please.

-Keep it going.
-Yes, chef.

You're an amazing kitchen.

-Yes, chef.
-Sounds like there's

ten chefs cooking,
yet there's only four.

Four immaculate chefs.

Guys, keep it up.
Keep up the good work.

Okay, blue team.
Two risotto, two meatball.

Hey, blue team,

they're shouting brilliantly,
calling back.

-Heard!
-Heard, chef!

Thank you. Let's go,
wake up, guys. Let's go.

Two risotto. Let me know
when to drop the lobster tail.

-Heard?
-Steve, I'm gonna

-say seven on risotto.
-Seven. Heard.

Definitely ready for apps.

I'm ready to kick ass at apps.

Let's go.
Talk to each other.

-megan.
-Yes, chef?

I like it runny,
but it's too wet, okay?

-Too runny?
-More cheese in there.

Yeah.
Come on, you know that.

-Yes, chef.
-Go. More corn there.

-Tighten up, please. Let's go.
-Yes, chef.

You're not getting
the proportions right.

Yes, chef.

Megan, you wanna be quick,

but you also wanna make sure
the food's going out correct.

She doesn't understand
the risotto,

so I'm a little concerned,
honestly.

Come on, please, Megan.

Is that better?

-Very nice, Megan.
-Thank you, chef.

Service, please.

With both teams

now sending appetizers out

at a steady pace...

-It's delicious.
-I love the spice.

-Yeah.
-Crab cake's bomb.

-Yeah.
-It's very good.

Chef Ramsay's ready
to move on to the first...

Entree. Two salmon,
two New York strip.

-Heard?
-Heard, chef.

Let's go.
Push, now. Let's go.

How long on your steaks?

-Four minutes, 30 seconds.
-Heard.

-Oh, wow, this is sexy.
-What?

Ah, there we go.

Ugh. These steaks
definitely are pretty sexy.

You know, I'll tell you what,
I enjoy working with them.

Baste the [...]
out of you, bitch.

Yeah, you like that.
Oh, yeah.

Oh, God.
Sam's way too into the meat.

it's getting
increasingly gross.

Come on, baby.

Two salmon, two strip.

I got two salmon ready to go.

-Where? In the oven?
-Right here.

I've got... right here,
right here.

Oh, [...], I just
confused myself now.

Walking to the pass
with the sides.

Yeah,
I'm ready to walk.

Hold off to a minute.

We got one minute, okay?

Let's go.

-Hey, is your salmon ready?
-It sure is.

So why are you
holding it back?

-I'm not, chef.
-So I'd be up here, then,

-if it's cooked.
-Yes, chef.

-You slow down, he slows down.
-Heard, chef.

I've told you both before.

Yes, chef.
Walking it up right now.

Heard, me the same.

Strip, chef.

-Sam, Antonio, come here.
-Yes, chef.

You two, come here.
So what is that?

What is that?
Yeah, that's undercooked.

-Yes, chef.
-I'm not gonna serve this.

Hey, steak night.
Super important night.

Touch that New York strip,
and you tell me what it is.

-Under.
-That one's under.

-Back in the pan.
-Yes, chef. Right away, chef.

Yes, and I want [...]
fresh salmon. Let's go.

-Yes, chef.
-Right behind.

Sam needs to start focusing
on cooking the steak

instead of playing with it.

Come on, guys.
Don't do this to me.

If you make one mistake,
as long as you get

the rest of them fine
after that, like, you're oka.

But as soon as you
do that mistake,

chef Ramsay's on you like a
shark coming through the water.

Let's keep it going.
Let's go. Hurry up, sam.

-I can walk.
-Three minutes.

-Speed up, then. Let's go.
-Yes, chef.

He smells that blood and he
just wants to know who did it,

why it was sent up that way.

-Hey, don't do this to me.
-Yes, chef.

I got eyes in the back
of my ass.

Yes, chef. Sorry, chef.
It's ready, chef.

Come on, please, Antonio.

Make sure those are perfect.

Those feel perfect to me.

They gotta be
[...] perfect.

-Let's go.
-Come on,

-red team, please.
-I can walk.

-Walk, walk 'em.
-Bringing it up right now.

Salmon salad's
already up, okay?

-Heard.
-Strip, chef.

-Antonio, come here.
-Yes, chef.

Yes, chef.

-Antonio, come here.
-Yes, chef.

Sam, come here.
Still raw.

It's still raw.
I'm not gonna serve this.

No way.
I can't keep on waiting.

Come on.
Get them [...] basted.

Yes, chef. I need stock.
You got stock over there?

I don't want stock.

-Chicken... butter?
-Stop.

-Use butter.
-Chicken?

-What?
-Butter, butter.

Stop. Who said chicken stock
in the salmon?

-No one, no one.
-So what the [...]

are you doing?

Baste them with butter!

-Yes, chef.
-Where'd that come from?

-I don't know, chef.
-Chicken stock in the salmon?

-Say it back to him.
-Chicken stock does not

-go in the salmon, Antonio.
-[...].

-Go, go.
-Get the pan on the stove!

Yes, chef.

I don't know
what's happening,

but I don't like it.

hopefully the guys
can get their act together,

'cause tonight
is not the night

to be tripping up like this.

Listen, just refocus guys.
Come on, now.

-Service, please.
-Lovely.

Thank you. Service, please.

-Here we go. Yes. Okay.
-Thank you.

Fine. Now, two salmon,
two New York strip.

Yes, chef.
Six minutes, Steve.

Six? Six is perfect. Yes.

-Six is perfect. Heard.
-Let's go, Emily.

Yes, chef.

Hell's Kitchen is my first time
leading steaks on a line.

Searing right now.

The stakes
are really high tonight.

Emily, they're not even
seared.

Oh, no,
they're not seared yet, chef.

-Why aren't they seared?
-I'm sorry, chef.

I should have seared
one before.

-Are you sure on six?
-Yes.

Six minutes.

It's gonna take longer than
six minutes to cook that steak.

But my salmon's already down.

Oh, my God.

Are we backing up, Emily?

No, chef. Three minutes.

-Three?
-Yes, chef.

It's taking shorter
than I thought.

Make sure they're perfect.
They gotta rest too.

-Yes, chef.
-Remember.

-I know.
-Heard.

I mean, I feel like
I'm communicating.

-I need about 45 more seconds.
-45 seconds. Heard.

You know, hopefully this
doesn't come back

to bite me in the ass.

And I'm ready to walk
with my strip.

-Ready to walk? Let's walk.
-Yep.

strip right here.

-Emily and Steve.
-Yes, chef.

-Quickly.
-Yes, chef.

Touch that salmon.
Touch it. That's over.

-And that is...
-Under, chef.

If he's got his salmon on
before you, that's not right.

What takes longest,
that or the salmon?

-That, chef.
-Get on the same page,

-and [...] start again.
-Yes, chef.

Two nice salmon and two
stunning New York strip.

-Yes, chef.
-Heard, chef.

Don't try that again on me.

-Yes, chef.
-No way.

An order on fire,
two going to table 56.

-Entree, two chicken.
-Heard, chef.

3½ minutes, chef.

Let's go.

I have to make sure I do
this chicken right.

Chicken has seemed
to be the demise

for people that
have gone home already.

What is that?
You guys wanted me

to eat pink chicken?
Seriously?

-No, chef.
-No, chef.

Oh, my Lord.

[...]!
Get out! All of you!

-This chicken's ready.
-They're done, in my opinion.

Those chickens
are ready there.

-You good?
-Sam: Two chicken coming now.

-Walking the sides now.
-No, actually,

I need 30 seconds
on that last piece. Sorry.

It sounds so stupid.

There's no temperature
to the chicken.

It's either done
or it's not done.

And the last thing I wanted
was to serve raw chicken.

-Chicken, how long?
-Right here, chef.

-Let's go.
-Right here, chef.

Hey, red team,
all of you come here.

[...].

Just do this
for me, then.

When it goes that stringy,
what does that mean?

Dry.

Take a little piece.
Take a little piece.

Let's have
a little chicken jerky.

-Yes, chef.
-Describe that taste.

Dry.

I'm not gonna serve it.

I want two proper chicken,
quickly.

-Yes, chef.
-Check the two...

-and I mean quickly. Let's go.
-Yes, chef.

Check the two
that I just did.

They don't look like that
on the bottom, okay?

Sam, I shouldn't have to take
care of every other station.

Look at the bottom.

Yeah, I'm all ready to go.

-Are they better?
-Yeah.

-Are they done?
-This other one needs

a slight bit more.

I don't understand
how you can get so frazzled

by doing your job.

Right behind.

What are they doing?

Red team.
Red team, come here.

-Quick, Kiya.
-Yes, chef.

Oh, my God. Marino.

-Si, chef.
-Is that [...]

-Gordon Ramsay steak-worthy?
-No.

-Not at all.
-I mean, [...] really?

-Would you eat that?
-No, chef.

-Would you eat that?
-No, chef.

I'm not gonna serve
dry, insipid chicken.

Get on there and get it
[...] sorted out.

-All: Yes, chef.
-Ramsay: Now.

Let's go, sam. Let's go.

I'd say it's
wildly disappointing.

It's been 15 minutes, at least.
Still have nothing to eat.

I know. Everyone else's
food looks good.

I need, like,
a real time on these strips,

'cause I don't wanna [...]
the salmon, you know?

-Got it.
-He's given us another chance.

Let's not throw it away.

Okay, I think
we're ready to walk.

Meg, give her
a second opinion on her strips

before they walk, please.

Give it a poke.
Give it a poke.

-Which ones?
-Give it a poke. Those two.

Whatever I see, it's getting
called out from here on out.

You know, point-blank.

You confident with that?

-Yeah.
-We can't [...]

this [...] up again,
because we're not gonna live.

-I understand that. Yes.
-You know?

I'll walk for you.

-Thank you.
-Walking my salmon.

I definitely can't afford
to make any more mistakes.

now we're back
on track, Emily.

-Yes, chef.
-Finally.

-Nicely cooked. Let's go.
-Thank you, chef.

Whew!

Go.

I'm so relieved.
You don't even know.

Two filet,
two new york strip

-straight after.
-Yes, chef.

-Let's go.
-Perfect. Let's do it.

-Thank you.
-I am salivating.

-Wow.
-Very good.

So delicious.

[...] chicken.

Make sure it's nice and wet.
Nice and wet.

Chicken, how long?

Coming behind.

Oh, boy.
Who just cooked these?

Red team.

-Yes, chef.
-Come here!

-[...].
-Marino, come here.

Who's cooking
the chicken this time?

-Me, chef.
-Why is it so black?

I let it sit too long
in the pan.

-It turned to [...].
-[...] hell.

Can you apologize to the table,
please?

And can you get me two [...]
outstanding chicken?

-Yes, chef.
-Third time!

-Yes, chef.
-Chef, do you want me to...

no, not again.
They're waiting!

They're [...] starving!
[...]!

they're waiting!
They're [...] starving!

[...]! Oh, my God.
Move your ass!

Yes, chef. Understood.
Understood.

Uh, Brynn.
Brynn, look at that.

Is that what
the customers expect?

-No, chef.
-And it's dry.

It's the third time.

I don't know who the [...]
orders chicken

on a steak night.

There's so many other places
you can get chicken at.

That was yours.
That was your chicken.

So let me see how long
it's gonna take now.

Chef Gordon apologizes.

Come on, guys.
We gotta finish strong.

-Antonio.
-Yes, chef.

Can you get on the meat station
and cook chicken?

-Let's go.
-Yes, chef.

Two of you doing asparagus
is a joke.

-Yes, chef.
-Okay?

-Yes, chef.
-I don't think Brynn

needs help with the [...]
asparagus, do you?

-Yes, chef. No, chef.
-So stop

being a coward and help out.

Hey, don't you dare hide
on the veg.

-Yes, chef.
-You see a problem area,

you run to it
and you help each other out.

-Yes, chef.
-Brynn.

-Yes, chef?
-It's like a fireman

running away from a fire.

Yes, chef.

Lower heat
in the cast iron.

While the red team
continues to try to get out

of the gate cooking chicken...

-Got it. Got it.
-I got two more fired.

Here you go.

The blue team
can see the finish line...

-Last two tables. Let's go.
-I'm just gonna sear these off

and we'll be bring
them back up.

-Perfect.
-Helping each other

send out stunning entree
after stunning entree.

-I'm walking garnish.
-Let's do it.

Beautifully cooked.
Service, please.

-That tastes so good.
-Last table. Keep it going.

Yes, chef.

-Chicken, chef.
-Walking with tomahawk.

-Beautifully cooked.
-Thank you, chef.

Emily, nicely cooked,
the chicken.

-Thank you, chef.
-Service, please.

Grazie.

With all the blue
tables complete...

-Good flavor.
-So great job, guys.

Chef Ramsay has
a moment to lend a hand

to one of the diners.

It's my honor
having you here.

Me and my family
watch you all the time.

That's very kind.
Can I just say,

it's incredibly special
to have you here this evening.

-I just want a hug.
-I'd love to hug you,

but there's one more person
that needs to hug you first.

Please turn around.

-will you marry me?
-Yes.

That was a yes,
ladies and gentlemen.

congratulations to you both.

-What just happened?
-Proposal.

Oh, my God.
Keep going.

That's great,
but keep going.

Whoo!

-Congratulations, young man.
-Thank you.

Well done.

Come on, red team.
Let's have some energy, please.

-Yes, chef.
-How long, please?

-Let me take a look, chef.
-Oh, my God.

At least six minutes.

I need at least
six minutes, chef.

Six minutes.

This chicken
has to be perfect.

Otherwise, this is it.
We're out.

I have to keep
the heat very, very low.

I'm making sure
that nothing's overcooked.

And this can definitely bring
us back to where we need to be.

The whole dining room's
waiting. How long?

Seven, chef.

-Seven?
-Yes, chef. Seven.

You just said six
two minutes ago!

-Oh, my God.

-Yes, chef.
-How is that possible?

Red team, this is insane.

-Yes, chef. I'm pushing, chef.
-Laurel and Hardy, get a grip.

Yes, chef.

What's Laurel and Hardy?

Is that a thing?

-They're perfect.
-Right. Let's go.

-Two chicken.
-They're perfect.

Let's go, please. Come on.

red team, come here.
All of you.

How long are we waiting
for this table?

25, 30 minutes.

-get out!
-Yes, chef.

Enough's enough. I'm done.

The only thing missing there
is the feathers. Get out.

I guess we shouldn't have
ordered the chicken.

I am not standing there
for half an hour,

like a [...] idiot,
waiting for a chicken breast.

I'm done. Come back to me
with two nominees

that you could do without.

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

Get out.

Yes, chef.

I know you don't wanna
go home.

I don't wanna go home
either.

No, not at all.

Obviously I'm going up.
Antonio's going up.

But I'm gonna fight
for my position.

I'm gonna fight
for where I'm at

and fight for my team
and to stay on my team

and not be sent home.

I don't think you guys need
to mention

-each other's names, though.
-Okay.

Oh, no. I... no, no.

I never put people under.
There's no reason for me to.

'cause I'm not defending you,
nor am I going against you.

-I'm defending myself.
-That's what I'm saying.

Like, just own
your own [...].

Sam and I agree.

We're not gonna throw
anybody else under the bus.

I'm sorry.
That's not who I am.

I am not trying
to dog you at all. At all.

at this point
in the competition,

there should not be
a complete meltdown.

Brynn, red team's
first nominee and why.

Our first nominee, chef...

Is Antonio, chef.

Antonio. Why?

-Salmon, chef.
-What else?

And hiding behind asparagus,
chef.

Hiding behind asparagus.

It's exactly that.

Red team's second nominee.

-Sam, chef.
-Sam.

Yes, chef.
He struggled

getting out the chicken,
chef, tonight,

which is ultimately
what got the red team

kicked out
of the kitchen, chef.

Antonio, Sam,
step forward.

Hurry up.

This is a joke, guys.

-Sam.
-Yes, chef.

Tough night.
Are you the weakest cook

in the red team?

No, chef.

Who is?

young man, you may sweat
your [...] off

asking one question.

Is that difficult? [...].

God help you
if you ever run a steak house

with 52 chefs in the kitchen.

God help you.

In the red team,
who is the weakest cook?

chef, I... it's hard to say,
between...

no, I need one answer.

One straight [...] answer
is all required. That is it.

Who is the weakest chef
in the red team?

Chef, tonight was...
the chicken tonight

-tripped me up.
-Oh, my God.

[...] it, I'll move on.

Antonio...

Who is the weakest cook
in the red team?

Sam.

-Sam.
-Yes, chef.

Thank you.

Sam, give me your jacket,
young man.

Yes, chef.

Listen up.

Your effort is 100%.

I can't ask for a more
passionate young man.

But when I ask you a question,
give me a [...] answer.

That is it, young man.

-Yes, chef.
-Head up.

Continue climbing the ladder.

And one day,
you're gonna get there.

-Understood?
-Yes, sir.

-Thank you.
-Thank you, chef.

-Good job.
-Appreciate everything

-you've done for me.
-Head up.

Good night, Sam.

Yeah, I'm definitely pissed.

Antonio really
[...] me over this night.

That's where the honesty
was my demise.

He's the person
that should be standing here.

But, you know, I'm not
the type to push blame around.

I'm the type to own up to it
and, you know, learn from it.

Little mistakes
is what kills you,

and that's what
happened tonight.

-Antonio, back in line.
-Yes, chef.

Being a great chef is not
only determined by what you do

when things are going well.

I'm looking to see
how you perform...

When things are going poorly.

'cause, red team, tonight

you could have prevented
that situation from happening

if somebody took control.

-Is that clear?
-Yes, chef.

-Get out of here.
-Yes, chef.

-Good night.
-Good night, chef.

Ultimately Sam was the worst cook.

It's the truth.
I didn't lie.

And at the end of the day,
he could have said my name,

but he didn't do that.

It's a good feeling.
I mean,

there's a reason
I'm still here.

Chef Ramsay has the lowest
tolerance for [...]

I think I have ever seen
on a person.

And I don't know what's
going on with the red team,

but they are driving themselves
into the [...] dirt,

which is great news
for me, honestly.

Part of me thought
I was about to go home.

I thought I was about to...

right now, you know, black
jacket mentality is coming out.

And there's only
six more people in my way

from that head chef position.

Sam struggled
with chicken all night

and then struggled
to give me a straight answer.

I had no struggle
taking his jacket.

Next time on
Hell's Kitchen: Young Guns...

It is black jacket time.

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.
-Start now.

Find out who will
rise to the occasion...

As of right now,
this is definitely

the most important day
of my life.

I'm not here by chance.
I'm here to [...] win.

And who will crack...

-How are you feeling?
-Under the pressure.

This is war.
I don't wanna feel emotional.

The first chef not receiving
a black jacket...

It's an epic battle...

-Is...
-For black

all next time...

At this point, it's every man
for themselves.

On Hell's Kitchen.