Original subtitles

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.