Original subtitles

narrator: Previously on "Hell's Kitchen:

Head Chefs Only"...

Refining our senses starts

at a very early age.

narrator: A blast from the past...

Egypt.

This is back when I was skinny.

What in the hell?

narrator: Transported the chefs to Gordon Ramsay's

Bed & Breakfast...

Choo-choo.

narrator: For the 23rd Annual Blind Taste Test.

Potato?

narrator: The Blue Team struggled...

Egg?

Squash?

- . - Pineapple.

Bruh.

narrator: And found themselves

in a sticky situation.

Close your mouth.

Yes, Chef. Thank you, Chef.

narrator: While Amanda's palate...

Peas. Carrots.

Cheddar. Anchovies.

Well done.

narrator: Scored a perfect four for four.

That's like a life achievement right there.

narrator: And the Red Team cruised to victory.

Cheers to not being the Blue Team right now.

narrator: But in dinner service...

Mmm, very good.

narrator: The Red Team's magic ran out.

I'm not accepting that.

I mean, I've got rectangles, rounds.

narrator: Improper prep had Amanda feeling the heat.

This salmon's not scored.

Bro. Oh, my God.

narrator: And Ann Marie had trouble

heating up her Wellingtons.

Why is the oven door open like that?

Checking the temperature with all the heat moving out.

That's basic stuff.

Damn it. You know better, Ann Marie.

You know better, Ann Marie.

narrator: While the Blue Team...

They've got to hurry up with the food.

narrator: Turned their luck around.

This steak is amazing, Blue Team, thank you.

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

Brittany. narrator: And...

Ann Marie.

narrator: In the end, it was--

Brittany.

narrator: Who was eliminated, ending her chance

of becoming head chef

at Hell's Kitchen Foxwoods Resort Casino.

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

Get out of here.

I'm here.

I'm [bleep] still fighting.

I'm not gonna give up without a fight.

There are only eight of us left.

That means the stakes are that much higher

and it's that much more intense.

And I will fight for my spot.

- Congrats to the top eight. - Yeah.

Seriously, four and four, guys.

Can you grab my water bottle?

I said, hey, yo, my name is Joey and I like meatballs.

I like me some meatballs and pasta.

I'm gonna put my foot in your mouth.

Put your foot in my mouth, Papi.

Shut up.

I call Joe Daddy Joe and Papi Joe

to annoy him, because it's hysterical.

My name is Joey Locks, and I like salmon.

Not gravy, it's red sauce.

Give me the gabagool.

I want me to grate some Parmesan on top of my stomach.

Kyle, shut the [bleep] up.

This is [bleep] hell, man.

Rise and shine.

What is this?

Let's go!

Oh, my.

Welcome to "Hell's Kitchen" International Departure Lounge.

Oh, my God.

I'm hoping that Chef Ramsay is about to tell

me that I'm flying to Paris.

For your next big challenge,

you're gonna be cooking amazing international cuisines.

In a moment, one chef on the Red Team

and one chef from the Blue Team will step up over here

and hit that button.

Then we'll fly around the globe,

and it will land on a country.

That is the cuisine you'll be cooking head-to-head.

Blue Team, listen carefully,

you won the last dinner service.

So who would like to go first?

Love that. That was fast, Kyle.

Who do you want to go up against?

- Whit, Chef. - Whit.

Let's go. Both of you, step up.

Really? Again, Kyle?

Like, you didn't learn from the burger challenge?

Does the point go to Whit or Kyle?

Whit.

Congratulations.

The winning team is the Red Team.

Well done.

All right, I'll show you again.

Off you go.

Let's see.

Oh.

China.

Excellent. The ingredients have arrived.

I love Chinese food.

I live in Philadelphia.

And Chinatown in Philadelphia is crazy popular.

I can definitely make a dish.

- Hannah. - Yes, Chef.

Who do you want to take down on the Blue Team?

- Brandon. - Come over, let's go.

I'm hoping to go to France or somewhere in Southeast Asia.

And you'll be cooking with--

France. - All over it.

Oh, look at that. I can see duck fat.

Yes.

Stoked. I'm ready for this.

I got this.

- Joe. - Amanda, Chef.

I want to see what she's made of.

Right. You two, let's go.

Step up.

Uncle Joe, you're going down.

Here we go.

Let's travel around the globe.

Not Sicily.

Yes! - Greece.

Yeah, Joe? - I love it.

My best friend growing up was Greek,

so I'm feeling good about this. - Okay, there you go.

Italian is my comfort zone,

but Greek cuisine is very similar.

So I could work with this.

Finally, Egypt against Ann Marie.

Let's go.

Mexico, yes.

Yo!

Egypt's really, really excited for Mexico.

And then I remember--

I'm half Mexican.

I'm gonna take it.

Damn.

Well done.

Now that everyone has their ingredients, transport me.

all: Yes, Chef.

Your 45 minutes start now.

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

Let's [bleep] go.

My mom's Mexican and Polish. My dad's Black.

Mexican cuisine, this is my bread and butter.

Or I should say, my butter and tortilla.

Come on now.

So I'ma do a salsa borracha to brush the grouper.

Got it.

I thought maybe you were going fish tacos for a second.

No, I was going to, but I want to--

I want to step it up a notch.

What about you, Ann Marie?

We are gonna do a grouper fish taco.

I've never made tortillas before.

Do you have a backup plan if your tortillas don't turn

out the way you want them to?

No.

Well, I would think about that.

OK.

Joe, do you have a concept yet?

I'm gonna do like a caponata.

I'm gonna put walnuts in there.

Then I'm gonna do, like, a lemon dill yogurt.

Nice.

Who's your opponent over there?

Amanda.

Good luck today, Amanda.

You're gonna need it.

What are you planning on doing with your lamb?

A mint chimichurri kind of deal.

Lemon potatoes, because they're my favorite

potatoes in the entire world.

OK.

All right, Hannah, you have an idea of what you're doing now?

So I'm going to take my Dover, kind of stuff

it with just some fresh herbs and shallots.

And then I'm gonna make, like, kind of a twist

on a meuniere sauce.

- OK. - Yeah.

Under 15 minutes left.

Everybody feeling good about what they're doing?

- Feeling good! - Yeah?

Feeling [bleep] great.

I definitely got the best cuisine.

I mean, this is 100% my wheelhouse.

I just need to nail the technique, and I'm golden.

Kyle, you got some fun stuff, dude.

Yeah, I'm excited as hell.

I'm going to make a Chinese-inspired kimchi

fried rice situation.

Whit, she's been pretty solid in all of her challenges.

And I don't think she's lost a point yet.

If you want to take out the best,

you've got to try to beat the best.

The chili oil I made is nuts.

Ladies, you have about seven minutes left.

Seven minutes. - Yes, Chef.

Behind.

I'm making stuffed chicken breasts and some veggies.

And I'm like, it's too many veggies in there.

So I'm like, what can I do with these bamboo

shoots to make it different?

It's kind of similar to the look of asparagus,

so let's treat it like asparagus.

Final two minutes.

Yes, Chef.

I'm looking around, and I'm the last one still cooking.

Now, I'm starting to worry a little bit.

60 seconds to go.

Let's go, Ann Marie.

I am scrambling to get the tortillas on the plate,

the sauce, the rice, get the fish, the relish, everything,

and make it look good.

45 seconds to go.

Come on, guys.

I lost track of time.

So at this point, I'm kind of just

throwing the dish together.

10, 9, 8, 7, 6,

5, 4, 3, 2,

1, and serve.

Wow.

I hate it. It's not pretty on top.

Let's go.

Today, I'll be joined by a very good friend of mine.

His new restaurant, Bungalow, in New York City

is currently the hottest restaurant across America.

Please welcome Vikas Khanna.

Vikas Khanna is a great chef.

I've been following him for a while.

- Good to see you, bud. - Good to see you.

I love Indian cuisine, so I'm very happy he's here.

Let's talk about the success of Bungalow.

Reservations now are going within 30 seconds,

is that right?

Yeah, less than 30 seconds. It's amazing.

An absolute pleasure having you here.

Likewise.

Right, let's start with a trip to Greece.

Let's go.

Joe's dish is a hot, sloppy mess.

I am feeling very good about this point.

Joe, we're gonna start with you first.

Describe your dish to Chef, please.

So it's a roasted lamb loin.

On the bottom is a lemon yogurt and some fried halloumi.

It has all the elements to make a great dish.

You could have really elevated the way the plate looked.

I agree, Chef.

But the flavors are to the point.

- Thank you. - Thank you.

I'm disappointed.

Amanda's dish, it's definitely more put together than mine.

So now I'm starting to worry.

Amanda, please describe your dish to Chef.

OK, I have a pan-seared lamb loin,

some lemon roasted potatoes, and the sauce

is mint and dill chimichurri.

You can feel the effort when you

have placements done properly.

It's beautiful.

So, Chef, the point goes to...

One looked pretty, one tasted amazing.

I'm going to give one point to each.

- Wow. - Thank you.

I hated the way my dish looked, but I am

super relieved that I didn't lose a point for my team.

That really would have sucked.

Right, next up, the battle of China.

Let's go, please.

Kyle, he's kind of off the wall with his flavors.

He's very creative.

So I'm just like, I got to be better than Kyle.

So I have for you a bok choy stuffed chicken, breast,

fried rice, and some grilled bamboo shoots

with a sweet soy glaze.

I love the stuffing inside it.

I love the effort in it.

I just love the way you took these ingredients

to the next level.

But for me, the highlight has to be the bamboo shoots.

Nice.

- Really good. - Thank you, Chef.

Kyle, please.

I did a sticky glazed chicken breast with Chinese-inspired

kimchi fried rice.

It just melts in your mouth.

Really good, indeed.

Two strong dishes.

Your choice, Chef, which is the best dish?

It's gonna hurt me by saying this, but...

- Wow. - Thank you, Chef.

Point goes to the Red Team. Whit, well done.

Congrats. - Thank you, Chef.

- Really good. - Thank you.

Hell, yeah, Kyle, you should have known better.

- Really well done. - Thank you.

narrator: With the Red Team up by one,

Brandon battles Hannah in hopes to transport

Chef Khanna to France with his...

Dover sole with sauce meuniere.

It's not overly seasoned.

The fish is cooked right.

In this limited time and this pressure,

you hit that on the bull's-eye.

Thank you, Chef.

Right, Hannah, please describe

your sole dish to Chef.

All right, so a play on Dover sole meuniere, as well.

I poached the Dover sole and stuffed it with just capers,

fresh herbs, and butter.

All those vegetables cooked so perfectly.

But the main hero of the dish was the fish.

And it's just slightly overcooked.

OK.

Wow.

One point to the Blue Team.

Blue Team, well done, congrats.

Thank you, Chef.

As expected.

Up next, a trip to Mexico,

Egypt versus Ann Marie.

We're tied, and the pressure is on.

So I have a Spanish-style salsa borracha,

which is a drunken salsa, with a little bit

of Don Julio brushed grouper and fresh-made

masa triangle tortillas.

I'm a huge fan of Mexican cooking.

I love the way you cook the fish.

You know, there's a touch of Mother's cooking from Mexico.

Wow.

Ann Marie, please describe your dish to Chef.

Yes, I did a grilled grouper fish taco

with handmade tortillas, finishing with a bright corn,

jicama, Fresno relish.

Did you try this dish before plating it?

narrator: In the last round of the International Dish

Challenge, the score is tied.

narrator: And guest judge, Vikas Khanna,

has an important question for Ann Marie

about her Mexican fish tacos.

Did you try this dish before plating it?

I tried it.

Yes, after.

It's so good.

The seasoning is very authentic.

Beautiful. - Thank you, Chef.

Wow.

Chef, does the point go to Egypt or Ann Marie?

They're two fantastic dishes which could be served

in a restaurant right now.

At least for me, 1 point to each.

Congratulations.

Egypt, Ann Marie, well done.

Thank you, Chef.

- Well done. - Nice job.

Right, we have a tie.

The point then will go to the most

outstanding dish of the day.

And that dish belongs to...

Egypt.

Yo!

To retain that soul of that Mexican cooking,

and the presentation looked like it's

a Michelin-star restaurant.

Incredible.

This is the best feeling of my entire life.

I feel so honored.

Thank you so much, Captain. Good to see you, bud.

- Thank you so much. - I'll see you again.

I'll see you in New York. - Good luck, everyone.

all: Thank you, Chef. - Thank you.

Best wishes. Thank you.

Amazing.

Amazing.

Blue Team, I've arranged a private tour

of the amazing Mashantucket Pequot Museum.

It's the world's largest Native American Museum.

After your private tour, you'll be treated to a delicious lunch

from the first female Indigenous chef

to win the James Beard Award, Chef Sherry Pocknett.

Blue Team, in the dorms, a couple

of surprises for you as well in there, a little extra

present from me.

Red Team, tonight in Hell's Kitchen, it is Charity Night.

We're hosting a very, very special VIP event.

I'd like to send our VIP guests home with something sweet.

So all of you are gonna be making cupcakes.

You've got to be precise, intricate,

and it's painstaking work.

But they need to wow our guests tonight

as they're leaving gifts.

Understood?

all: Yes, Chef.

I hate baking.

I'm not a pastry chef.

So yeah, I'm salty all around today.

Blue Team, well done. all: Thank you, Chef.

Off you go. Great job, guys.

Spiceology for the home.

Bitch.

Bitch.

Oh, yeah.

Yeah, [bleep] Spiceology.

"The challenge is over.

Let the fun begin with this $500 gift card"!

- $500? - $500 gift card.

Yeah!

It's so nice out.

My first impression walking up to the museum

is how beautiful it is and how big it is.

Wuyeepuyoq.

Welcome to Mashantucket.

My name is Nakai Clearwater Northup.

I'm a member of the Mashantucket Pequot Tribe

and also the Narragansett Nation.

And today, we get to share some of our history with you.

We cover roughly 20,000 years of history.

That's intense.

This is the oldest continuously

occupied reservation in North America, since 1666.

Getting the private tour, you know, it's pretty special.

You guys can walk through this house here.

These should be our new dorms.

I've never had a private tour at any museum,

and I'm a huge museum nerd.

There's a lot of shellfish.

What do you-- what's a traditional way

to eat the shellfish?

Really, just boil it clam-bake style.

Wet seaweed on top, and it steams naturally.

But no matter what we harvest, if we're picking a plant,

if we're catching a fish, we're leaving tobacco behind

to say thank you for its life, to be able to nourish others.

It's beautiful how they pay their respects to, you know,

anything that they harvest from the land.

And over here, you can see this young child

in a cradleboard.

Do they make those for adults?

So we're gonna be making some cupcakes today

with our delicious Baileys Chocolate Liqueur.

Yum.

You're gonna each make two dozen, each of these.

And I'll be back in a little bit to check on you.

All right, ladies, let's do this [bleep].

Baking is so technical.

First step is measuring out everything.

Like, you can't eyeball ingredients for this.

Baileys.

I would give anything to be at the reward right

now instead of in this kitchen baking.

Congratulations to the Blue Team.

This is great.

We've got some Indigenous cuisine for you.

Thank you.

I'm Chef Sherry from Mashpee, Massachusetts,

of Wampanoag Tribe.

It's such an honor.

Such an honor to meet you all.

Getting to shake the hand of a James Beard

Award-winning chef--

I'm a Gordon Ramsay fan.

is just a dream come true.

I'm glad to host you.

Thank you.

I'm excited for you guys.

This is amazing.

Chef Sherry was an absolute gem.

Pulled turkey on top of butternut squash bread.

Oh, this looks awesome, though.

This was totally worth winning today.

Oh, yeah.

Oh, [bleep].

Jeez, Kyle.

I wasn't trying to be messy.

It was so good, it just got everywhere.

You know what you should do?

You should just take the tart and smear it

all over your shirt.

Just get it over with.

Just dump the berry.

You got all the things on you.

You can show the Red Team what we ate.

This was the turkey.

This was the cake.

Oh, God.

This is the worst part right here, these [bleep] boxes.

Not a fan.

At the end of the day, this is a job interview, right?

Yeah.

And then if someone comes in and stages for you,

you look at their attitude.

That's probably the most important one, right?

Yep, can't teach attitude.

Whit's pissed, but we got to do this together.

I'm struggling with these bows.

You want me to finish or you got it?

Sure I hate this [bleep].

Whit, get over it, girl.

Welcome to the world.

I'm done.

What, did you not eat breakfast?

How about you [bleep].

Listen up, tonight is Charity Night here in Hell's Kitchen.

Red Team, you'll be cooking for the American Heart Association.

What they do is amazing.

Heart problems run in my family,

so I'm very familiar with the American Heart Association.

I'm excited to cook for this cause.

It's something that I can definitely relate to.

Blue Team, the charity you'll be cooking for tonight

is the Special Olympics.

They bring joy to millions of children and adults

across the country.

The Special Olympics is a very important charity

that allows people who wouldn't necessarily be accepted to join

other sports teams to have a platform where

they can excel and compete.

Each of you will be responsible

for your own course.

So you'll need to supervise the preparation and the execution

of your course.

all: Yes, Chef.

So tonight, cook from the heart,

give them a night to remember, and we'll

have a fantastic service.

all: Yes, Chef. - Marino.

Si, Chef.

Open Hell's Kitchen for our exclusive charity dinner.

Let's go. - Subito.

narrator: Tonight is the annual

Hell's Kitchen Charity Night...

So we don't do competitive eating, just--

They do competitive cooking.

narrator:--honoring supporters of the American

Heart Association...

Cheers to really good food and great charities.

Cheers.

narrator: And the Connecticut

chapter of the Special Olympics.

Athletes as well in the house tonight.

Welcome to Hell's Kitchen.

Nice to see you.

narrator: Chef Ramsay has prepared a special menu

for tonight's guests, featuring a potato gnocchi

led by Amanda in the Red Kitchen and Egypt

in the Blue Kitchen.

Pan-seared scallops overseen by Ann Marie and Joe.

Red Snapper led by Whit and Kyle.

A filet honed by Hannah and Brandon.

And both teams will serve a yuzu key lime

souffle with dulce de leche ice cream for dessert.

Marino, tickets. Let's go.

So when he clapped and said, let's go.

I thought. I mean, I was like, OK.

Give me a time for the delicious gnocchi.

Eight minutes?

Eight minutes, I'll take it. Let's go.

Heard, Chef. Go ahead and fire gnocchi.

Eight minutes to the window.

I already have everything else.

Hannah and Whit, you're on gnocchi, yes?

- Yep. - Yes.

Your idea is not running around

like a headless chicken, yes? - Yes, Chef.

Let's go, girl. Own it.

I got brown butter going in the first batch of gnocchi.

We need to get first course out the gate strong,

because this is gonna set the tone for tonight.

Ann Marie, can you help us out with the

prosciutto, please?

Yes, Chef.

There's only one person cooking gnocchi?

Kyle, do you want to jump in here, or somebody?

I'm coming back to work gnocchi as well.

OK, but Joe's doing nothing.

Kyle's doing nothing.

They're working on second course, Chef.

We haven't served anything else yet.

It's your team.

For them to jump in and help for two minutes,

it's your call.

Heard, Chef.

I should have all eyes on one dish.

We should all be being utilized

by whoever needs something.

So butter in the pan, foaming. - Heard.

I do so many dinner services like this back at home.

All right, gentlemen, I'm sliding to the pass

to start the plate up. - Heard that.

And now I need to act as if I was in my own kitchen.

Pick up my asparagus.

Heard, asparagus.

Amanda, how many portions prosciutto you need?

Please talk.

How many prosciutto do you need?

I'm worried about Amanda.

Tonight, we need to be loud.

And she's being quiet.

We don't need more prosciutto.

I need gnocchi. - hell.

Stop. Listen.

Hey, Red Team, look. Look at me.

Look. Hey.

That means stop. Nothing there.

Not even crispy.

And overcooked that side. I want your best.

all: Yes, Chef. - Amanda, quality control.

- Yes, Chef. - Let's go.

All right, I need 15--

18 more pieces.

I picked Hannah and Whit, what I thought

were the two strongest cooks.

Come on, please, Amanda, standards.

Let's go.

But I made a bad decision on this one.

Amanda, you've got to talk to each other.

Yeah, that's all I need is gnocchi.

I have two more.

Anybody count these gnocchi up?

Do we need more or no?

Egypt, where's the prosciutto?

- Prosciutto? - Just a touch. Just a touch.

Joe has-- Kyle has it.

Egypt is trying to delegate.

We know what's going on,

but we don't know what's going on.

Come on, guys. They're getting cold now.

Let's go. - Yes, Chef.

I mean, this whole thing is just a cluster-[bleep].

- Tidy the plates now. - Two back, behind you.

Right, Egypt, happy with those?

- Yes, Chef. - Service, please.

narrator: As the Special Olympics table

receives their first course...

It's so great.

So good.

all: Go, Blue Team!

narrator: The American Heart Association table

is still waiting on theirs.

Ladies, I've got to go. I've got to go.

- Yes, Chef. - Yes, Chef.

- Gnocchi walking. - Heard, gnocchi.

Make sure I got the good ones. - You got it.

- Happy? - Yes, Chef.

- Amanda? - Yes, Chef.

Go, please.

That looks so good.

narrator: Now that both charity tables

are enjoying their gnocchi--

It's yummy, and the presentation is so pretty.

Ann Marie, come here. Joe, come here.

narrator: Both kitchens are moving

on to their second course.

Eight minutes to the window. Let's go.

- Eight minutes, Chef. - Yes, Chef.

12 scallops, 12 scallops, let's go.

- Let's go. - Eight minutes out.

Fired on second course.

Guys, I need three people searing scallops.

- Yes, Chef. - Please.

How many scallops per plate? Five, yes?

- Yes. - Heard.

I'm feeling good about being responsible for my own course.

These are already seasoned, OK?

You know, it's not that hard.

We're just searing some scallops,

putting some purees and garnishes on a plate.

Pass me those scallops.

Just pass me the tray.

Why are they wet? Are they seasoned?

I just seasoned them, Chef.

But what happens to scallops when you season them too early?

Moisture comes out, Chef.

And then you can't sear them.

Yes, Chef.

They get seasoned as they drop in the pan.

Dry them off. Do something, Joe.

Here, here, here.

- You know that, right? - I know that, Chef.

I do.

You want a nice caramelization on them, right?

Yes, Chef.

- Pans are on for scallops. - Pans are on.

Thank you, Whit.

Amanda, if you to help me plate, that would be great.

Do you want me to plate or sear?

All right, that's it.

Amanda, you stay there.

I can't hear you, Ann Marie.

Am I plating or searing?

- I think I'm OK, you guys. - You're good.

Stay there.

It's Ann Marie's course, but it's

a lot of just loud talking.

How are we doing on scallops, Team?

You guys need hands? - 45 on your first.

Heard.

There's no direction.

There's no point behind what she's saying.

And that's annoying. - I want one.

Perfect, I'll take them.

Thanks, lady.

First of all, you know that's not good enough.

I'm not gonna do-- I--

No, you've got to control your team.

- Yes, Chef. - Or I'll do it for you.

- Yes, Chef. - That is not good enough.

Tell them.

And get me some fresh scallops now.

Amanda, can you come here, please?

Yeah. Flip those.

We did a little bit too dark of scallops,

so a little bit lighter. - I know.

You got three of them too dark. I got you.

Thank you.

You can say that from the pass, bro.

The rest of them are gonna get dark when you call me away.

I did what Chef asked me to do, Amanda.

Just call it from the pass.

Call it from the pass, man.

Joe, only one person cooking scallops?

No, I asked for three people to cook scallops, please.

What the hell?

Help him cook scallops, please.

Yes, heard. We're coming right now.

I told all three of them to sear scallops, but they didn't.

Guys, hurry up, that needs to be out.

- Heard. - Heard.

Guys, I need scallops yesterday.

He's panicking.

They're burning them.

I don't know why.

They're burning them again.

How is that burnt, Chef?

Look, young lady.

Come here.

Come here, smart-ass.

narrator: It's the second course of Charity

Night in Hell's Kitchen.

How is that burnt, Chef?

Look, young lady, come here. Come here, smart-ass.

narrator: And Ann Marie's questioning

of Chef Ramsay's standards isn't going over well.

You ask me a question like that, how's that burnt?

You can't see that?

Are those the scallops?

- Acrid and burnt. - OK, look at me.

Look at me.

I take charities serious.

- Yes, Chef. - So should you.

- Yes, Chef. - .

He was not happy with that.

A little bit lighter color on the scallops, please.

Ann Marie, girl, I'm trying to help you out.

I'm staring off 20 scallops in a pan.

Three overcooked scallops, pick around them, girl.

One minute out, Team.

She's about to piss me off.

How are scallops looking?

Right now.

Walk, walk, walk, walk, walk.

You guys done doing scallops?

I can use hands.

I need to put microgreens on the cauliflower.

- I need help. - Guys, work together.

Hey, look at me. I want them in the window now.

Everything's going to be stone cold.

I've got to get them out.

The scallops are going cold.

Please?

Yes, Chef.

Red Team, go.

So this is not good.

I've been a banquet chef before.

This isn't something that's new,

but the timing needs to be there.

And right now, it's not.

Excellent.

Done to perfection.

- Go, Blue Team, go. - Go.

Let's go.

So pretty.

Wow, this is the best scallop I've ever had.

Delicious.

- Whit, Kyle. - Yes, Chef.

- Snapper, how long? - Eight minutes.

Eight minutes. I want them together.

I know you can do it, let's go. Eight minutes to the window.

Let's go. - Eight minutes.

Eight minutes to the window!

all: Eight minutes to the window, heard.

You're dropping my veg?

- Got you. - Butter, salt.

It's-- it's-- it's stressful.

Flip it, broth, and let it rock.

It should be good.

I just need everybody to make sure their task is done 100%.

Fire the veg, please. - Fire, veg!

Warm it up. Goes right in here.

Parsley, salt. - Heard.

1, 2. - Yep, parsley, salt.

You fired veg, correct?

Veg is going down right now.

Heard. Firing veg.

I am ready to show the rest of the Blue Team

and the Red Team how you are supposed to run a kitchen.

The fish is gonna get seared 90% on the skin side,

but we're gonna hit it with clam juice

to get it nice and sexy.

I'm not cooking the fish today.

I'm gonna delegate to Egypt and Joe.

Give me the fish in 3 minutes.

I want veg in 30 seconds.

Veg in 30 seconds. Heard.

Heard, veg in 30 seconds. Heard.

Ultimately, Chef Ramsay is looking for a leader.

And if you can't lead, then this isn't the place for you.

All at the same time, guys.

all: Yes, Chef. - Come on, Whit.

Own it. Don't get lost.

Yes, Chef.

Amanda, if you can bring that fish up and give me

a fish spat with it, please.

You can use my fish spatula if you promise--

I got a fish spat. Just bring the pan.

So you don't need a fish spat?

I got one.

Whit's leadership style is kind of frantic right now.

How long can we walk on that veg, ladies?

Veg walking.

Thank you.

- Coming down. - Come on, ladies.

Come on, come on, come on, come on.

Let's go. - Three of each.

Three of each.

Amanda, you bring the fish, please.

I'll bring the fish right now.

Put it right on top of these veggies.

Guys, hurry up.

Red Team's got fish up.

I need fish now.

Fish running to the pass.

Very hot. - On the other side.

Hot, hot, hot, hot, hot.

Hot, hot, hot.

Got it. 1, 2, 3.

1, 2, 3.

Come on, Ann Marie, up in the window.

Whit, up in the window. Let's go.

- Yes, Chef. - Let's go.

On your back.

Just dropping and then I'm done.

- Happy with that, Whit? - Yes, Chef.

Go, please.

Yay!

It's perfectly spicy.

Mmm, mmm, mmm, mmm, mmm, mmm.

Kyle, happy with that?

Yes, Chef.

Service, please.

This is my favorite dish so far.

It's cooked perfectly.

- Hannah? - Yes, Chef.

Brandon, come here.

The filet mignon, how long?

- You want to go eight? - I'm doing eight.

I want both tables served at the same time.

Eight minutes to the window. Let's go.

all: Yes, Chef. - Fine.

Let's go. - Eight out, boys.

- Eight out! - Eight minutes out.

Heard.

All right, Amanda's on quail eggs.

Filets over here. Filets here.

I'm gonna have you fire my meat, yes?

Got you.

All right, so these guys are already at rare.

This is the final course before we go to dessert.

I will be heard.

All right, drop your eggs.

Dropping eggs.

And I will be heard from the back of the kitchen

to the top of the dining room.

Brandon, six?

Six out.

I don't mess around.

How's your meat? - You're up.

- 30 seconds. - Heard, 30.

And then we rest. - Yep.

I got potato puree right here.

I'm gonna take this up with me.

But the extra is right here.

I feel like I'm great at delegating.

I've ran a number of different size brigades.

Chanterelle is cooking down, right?

Yeah, I got you.

But there's absolutely more pressure tonight.

Careful, careful, careful. - I know.

Careful.

But you have the whole space, and you know

we need to pull these, man.

Well, don't splash water everywhere.

You know, we have this pot of boiling

water around all of these pans full of hot, hot oil.

That's a recipe for disaster for sure.

Right here. Yeah.

Whoa, whoa, whoa, whoa, whoa.

Those plans are on fire, young man.

Careful, careful, careful, careful.

- Young man! - I know.

- Whoa, whoa. - Uh-oh.

narrator: It's the final course of Charity Night--

Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa.

Those pans are on fire, young man.

narrator: And Brandon is feeling the heat,

figuratively and literally.

No fire, it's a filet not a tri tip.

Come on.

Yes, Chef.

Brandon, when we're out of control,

get in [bleep] control.

OK?

Fresh oil in there, yes? - Yes, Chef.

Come on.

Brandon is a powerhouse in the kitchen.

But if you can't execute in service, that's a problem.

Chanterelles behind.

All right, give me the meat.

Right now, walking on meat.

Brandon, where are you?

- One and a half out. - One and a half.

Let's go, guys, the rest of them, please.

Brandon, let's go. - Like this?

Like that. So one down, one up.

I got eggs.

You got eggs right on the face.

Guys, watch the plating.

It doesn't match.

Whit is just not getting it.

My filets are all over the place.

The face isn't up.

It's just-- it's [bleep] wonky.

All right, Whit, Whit, Whit, take sauce.

Brandon, where do you want your sauce, Brandon?

Brandon, where do you want the sauce

in the middle of plating?

Right in the middle.

Yes, please.

Joe, like Joe knows where the sauce goes.

Don't sauce the side of the plate.

Bro, just sauce the filet.

Brandon, I'm going up.

Yeah, go, go, go, go, up. Happy?

- Yes, Chef. - Go.

Send.

It's beautiful.

It looks perfect and it tastes perfect.

Come on, guys.

He can yell at me a little bit, that's for sure.

- Make sure it's wiped. - Happy, Brandon?

- Yes, Chef. - Let's go.

Go, please, Blue Team.

My God, that smells like heaven.

This is the bomb diggity right now.

narrator: In spite of a less-than-perfect service...

Pray to the pastry gods.

Gentle.

narrator: Diners have been thrilled with the food

and are now receiving their delicious souffles.

Oh, my God.

Did not disappoint.

Oh, my gosh, you said it.

To a 100 years of Special Olympics, though.

Thank you for joining us tonight.

I hope you enjoyed your dinner.

Very much.

Before you leave, please make sure to stop

at the bar to see us, because we have a little present

for you to take.

Thanks again for joining us.

- Thank you. - Bye.

This is so nice.

The good news is, both charities, they loved the food.

But I know inside this kitchen, we could

have been so much better.

I was thinking about the chefs who

had the most control of their course in both kitchens.

Blue Team, the chef who had the least amount

of bumps was Kyle.

In the Red Kitchen, Hannah.

So Hannah and Kyle, go back to the dorm

and have a one-on-one with each team member.

And come back to me with two nominees for elimination.

Off you go. Hurry up.

He gives Hannah the power to nominate two people,

which I feel like is [bleep].

Nice.

And there's a chair.

Because I don't think she led anything tonight.

I don't deserve to be in the bottom two.

I feel like I've been on point this entire competition.

There was times where you're a little quiet.

You know, you can't stand up there

with your back turned to the kitchen,

not knowing what's going on.

I-- I feel like I commanded my dish tonight, but you know.

That's how I feel.

I feel like I don't deserve to be in the bottom two tonight.

I mean, it's tough.

It's hard as [bleep].

I think all of us are great.

Off of tonight, I was gonna say you.

The filets, and when Chef was like just calling stuff,

I don't know if you get in your head or the communication thing

with him.

Considering the entire picture,

I feel like I'm on top of the pack.

So it's obvious that it's a pivotal moment for him

to take out his competition.

Chef asks for our choice.

I give him a choice, you know?

Yeah.

I thought like we had a solid game plan.

The only thing that I really could see that we would have

fallen short on was the gnocchi, which is why I put you

and Whit on there.

I'm frustrated right now.

Everything's great on everyone else's [bleep] course,

but my course started off real rocky.

Everything just seemed to be going wrong at once.

It was all avoidable, too.

In the [bleep] when we're right in the middle of it,

use your voice.

I got you.

What are your opinions on service today?

Honestly, I really don't know.

What about you?

If I had to pick weakest links,

I would say you and Brandon.

Honestly?

Yeah.

What is it about me, just so--

The seasoning of the scallops early.

The running out of scallops. And then the six on one plate.

I don't want to make this decision.

What, you're gonna say Egypt had a stronger service than me?

I'm considering everything.

Everyone made mistakes.

So you should be judging us not

just from tonight's performance,

but from the whole competition.

And on another note, yeah, I seasoned the scallops,

but they still seared beautifully.

I, you know, tried and-- like,

I tried to lead with a plan.

Tried to get on there, but if no one's,

like, responding back, like, fine, OK, guys, like--

In that moment, instead of asking us what the plan is,

tell us your plan.

OK.

Take leadership of your dish.

- My dish, specifically. - Yeah.

We are professionals.

I don't have to be best friends with any of you.

Correct, but we have to work together.

Exactly.

Who would you put in the bottom tonight?

Brandon, because he was so focused on his thing

so early on, even though he was way back on the fire.

I mean, it sucks because the first course was bumpy.

The searing of the gnocchi, and there was one person there.

So, you know.

I'm not going home.

My performance wasn't amazing, but I know I've proven

myself time and time again.

When [bleep] hits the fan, that's a communication thing,

but also a team thing.

That's pretty much it.

This sucks.

I can't believe he felt that she was the strongest tonight.

I was everywhere and helping everyone.

There was no delegation from Hannah.

She just had two people that were competent, and able

to execute her dish for her.

I think that's why he thought she was the leader.

But I'm the one that's driving this [bleep] Red Team.

I should not be in that bottom two tonight.

I commanded my course tonight.

And I don't feel like she commanded hers

more than I commanded mine.

I bailed her ass out when she [bleep] was on the line.

Put me in the bottom two is 'cause you're threatened by me.

It ain't because I [bleep] up.

I didn't [bleep] up.

All of you, way more drama than expected.

Kyle, the Blue Team's first nominee and why.

First nominee tonight, Chef...

is Joe.

We were short on scallops and the salting

of the scallops early should have been known, Chef.

Blue Team's second nominee and why.

Chef, the second nominee...

is Egypt.

Communication and overall execution of the gnocchi

was lost tonight, Chef.

Hannah, first nominee and why, please?

First nominee tonight...

is going to be Amanda, Chef.

The loud voice seemed to be absent.

The Red Team's second nominee.

Ann Marie.

She needs to have a little bit more ownership.

Show us your voice.

Lead us in the directions where you want us to go.

Ann Marie, Amanda, Joe, Egypt, step forward, please.

Egypt, what happened?

Honestly, Chef, I thought I had a good rhythm going.

I should have commanded the kitchen.

I should have called for an extra hand plating up,

so that way we could meet in the middle.

Joe, what was your thinking when

you seasoned all those scallops five

minutes before we needed them?

And then we were two portions short, the scallops.

That was a misjudgment on my end, Chef.

I thought they were gonna get fired a little quicker.

Joe, it was the second course.

It's not a misjudgment.

You got lost.

Yes, Chef.

Amanda, what happened?

I let a couple bumps right at the beginning

kind of throw me off course.

I expected better.

You're absolutely right, Chef.

I'm a stronger chef than that.

And I have a voice.

I'm gonna let you hear that voice.

And you're never not gonna not hear that voice again.

Ann Marie, you're asking me in the middle of your course,

is that scallop overcooked?

And you-- you--

you insulted me.

It's just-- I'm trying to stop you from having food sent back.

Chef, first of all, I'd like to apologize.

My intention was not to come off as sassy

and insult you, Chef.

I do trust you and look up to you.

- But you saw the scallops. - Yes, Chef.

It's not about how you start, Chef.

It's about how you finish.

My decision is--

Egypt.

Take yourself back in line.

Oh, my [bleep] God.

Ann Marie, give me your jacket, please.

Ann Marie, whilst I appreciate your dedication, your effort,

and your thirst for learning, honestly, young lady,

you're just not ready to become my head chef here.

Yes, Chef.

Thank you for everything you've taught us.

- Keep at it. - Yes, Chef.

I wish you the very best of luck.

- Thank you so much, Chef. - Thank you.

- Appreciate you. - Good night.

And don't you dare give up. - Never, Chef.

I did not know going into "Hell's Kitchen"

all the emotions that I would feel.

I came to "Hell's Kitchen" wanting

to be my most authentic self.

I didn't want to put on a face.

I didn't want to play a character.

I wanted to be Ann Marie.

And I'm proud that I made it this far.

And I made it through as Ann Marie

and maintained my integrity.

Amanda, Joe, unfortunately, I'm not done yet.

The next person leaving "Hell's Kitchen" is...

Joe.

Young man, there's been multiple times

in this competition where I thought that you

were going to the very end.

And then there were times where you lacked the confidence

to bounce back, which has told me

that you're not ready to become my head chef here.

Understood, Chef.

- Just too inconsistent. - Thank you, Chef.

- Thank you. - Pleasure.

- Good night. - Good night.

You know, I'm proud of, you know, how far I came.

I tried my hardest.

I put my best foot forward.

And I'm gonna take what I've learned here

and apply it to my life and my career.

Amanda, back in line.

We're down to the final six.

You know how to cook.

The big question for me is, can you lead?

Get out of here.

I am still here, bitches.

You have to pry my dead body away from "Hell's Kitchen"

to get me out of this place.

I'm not pulling back anymore.

My voice is coming back and it's coming back loud.

I am going to command this kitchen from now on.

I was the best on the Blue Team during our service

tonight with the most leadership skill.

And there is a fire under my ass,

and it is getting brighter and brighter by the day.

And I'm gonna fight harder than ever before.

Both Joe and Ann Marie couldn't stay afloat

on the fish station tonight.

If you can't master that, you have no chance

of being my next head chef.

narrator: Next time on "Hell's Head Chefs Only,"

see what happens...

We want to play a game.

narrator: When some fun and games...

He's doing Whitney.

Hello.

narrator: Becomes no laughing matter.

I am feeling completely devastated.

You OK?

I'm blinking back tears.

narrator: And with black jackets on the line...

That's what I came here for.

narrator: Who will reach their breaking point...

You want to take a deep breath together?

Ready? Inhale.

- You all right? - Yeah.

What's wrong?

narrator: And which of the final six will survive...

You guys are making it tough.

The next black jacket...

narrator: On the next...

Goes to...

I didn't come here to go home without one.

narrator: "Hell's Kitchen"?