19x05 - Hell Starts Taking Its Toll

[bunniefuu]

[narrator] Previously on Hell's Kitchen…

[Drew groans]

[narrator] Drew's future was in question.

Cramping here, here, here.
I'm cramping everywhere.

The only thing that's going through
my mind right now is my kids.

-[siren wailing]
-[narrator] The next morning,

Hell's Kitchen was the scene
of quickie Vegas weddings.

You may now kiss your groom.

[cheering, applause]

[celebrant] Mr. and Mrs. Rosenberg.

The chefs' teamwork was challenged…

How long on one waffle,
three Benedict, two steak?

-I got one waffle ready! Are you ready?
-Uh…

…as they had to feed the newlyweds
an upscale brunch.

They said, "till death."
They didn't say, "starve to death."

The ladies served
their side of the aisle faster…

-Cake topper.
-[Ramsay] Well done!

[cheering]

…and then Declan declared…

I'm taking lead of this kitchen.

-No, you can kiss my ass.
-[narrator] Before dinner service,

Chef Ramsay gave the chefs
some unfortunate news…

Drew will not be returning
to the competition.

…and then evened up the teams.

Amber, you are going
to the Blue Team, young lady.

-What's that, Chef?
-What's wrong?

Nothing, I just…

What the f*ck?

[narrator] In the Red kitchen,
Syann's flatbread fail…

This is our third flatbread
on our first table.

and Brittani's salmon struggle…

[Ramsay] What is happening?

…left Chef Ramsay with no other choice.

Get out!

-Over in the Blue kitchen…
-[Declan] What's wrong?

-Scallops, they're not cooked.
-Then why'd you give 'em over to him?

They look shit.

…Peter flopped on the fish station…

-The halibut's not in?
-[Peter] Not in, Chef.

-Chef, I told him to put it in!
-Get out!

…and Declan flipped out.

Dude, shut up. Stay away from me!

-Marc.
-[Syann] Don't provoke him.

[narrator] Both teams lost and nominated…

Sy, Brittani, Peter, and Marc.

And while Marc continued
to anger his fellow chefs…

My spirit, my energy is strong.
That might bother some people.

All I'm hearing right now
is finger-pointing.

-…Chef Ramsay said goodbye to…
-Brittani.

…ending her dream of becoming head chef
at Hell's Kitchen Lake Tahoe.

And now, the continuation
of Hell's Kitchen.

-Get out of here.
-Yes, Chef.

[Adam] Another speech is coming.

The Blue Team, they're playing politics,
you know? That's not my style.

But when all the clouds clear,
and all this murkiness goes away,

I'll still be standing.

When you get up there,

it should be about you
and what's going on with you right now.

And the first thing I hear,
the reason I shook my head

and why I wanna talk to you right now,
is because all I f*cking heard was,

"They were doing this, they were
doing that, they were doing this,"

and that doesn't have anything
to do with this.

I'm a fighter…

-You're fighting against your team, then.
-I was up there.

That's what I wanna know.

I don't wanna argue with you, I don't.
If you wanna force this, that's fine.

I'm not forcing shit, I'm just wondering
if I need to worry about you right now.

Worry in what respect?
Do I gotta worry about you? Clearly, I do.

"The team this, the team that."
They're completely full of shit.

You put the g*n
to the back of my head?

You best believe I'm gonna defend myself.

That's it. Bullshit's over.

-[Ramsay] Line up, please, guys.
-Oh, a food truck.

-Good morning.
-[all] Good morning, Chef.

Mexican food! If I f*ck this challenge up,

I swear to God, my abuelita
will never let me come home again.

Let me tell you something.
I'm always amazed

at the quality of food coming out
of these incredible food trucks.

The latest trend
is taking street food classics

and elevating them to fine-dining status.

There's no better example than that today

that's been done with Mexican food.

[mariachi band playing "La Bamba"]

Oh, dear.

[singing in Spanish]

Thank you, gentlemen. Thank you very much.

[all laughing]

Right, for your next challenge,
I can't wait to see

how creative you'll be
with classic Mexican--

[scoffs] Are you f*cking kidding me?

Guys. Guys, guys, guys.
Thank you very much. Okay.

As I was saying, I want you
to take a classic Mexican--

For f*ck's sake.

Guys. That is it.

Muchas gracias.

-Gracias!
-[Ramsay] Oh, my lord.

-[cheering]
-Ay-ay-ay.

As I was saying, each team will have
to produce four amazing dishes.

A taco, tostada, enchilada,
and then finally, a chile relleno.

-Understood?
-[all] Yes, Chef.

I know a lot, but I don't have
much Mexican food experience.

Now, I'd like you to pair up.

Blue Team, 'cause there's seven of you,
one will cook alone.

Red Team, 'cause there's six of you,

one pair will be responsible
for two different Mexican dishes.

-Will you be my partner?
-Si.

Kori's got the most experience
out of all of us,

and she got the most experience
cooking Mexican food.

Mine! Nobody else talk to Kori.
She's mine!

[Kori] Relleno and enchiladas?

-You guys wanna do both?
-Well, yeah.

Mary Lou and I decided
to make the chile rellenos

and the enchiladas.

Her Southern Tex-Mex kinda flavor,
my Latin background.

Dude, we're gonna be
a f*cking dynamic duo here.

-Who's strong at Mexican?
-Me.

-I'm not. I'm with you.
-All right, me and Declan.

So, who's gonna be solo?

I'll do an enchilada.

So, Marc, I'll be with you.

Okay. Now, in order to nail
a perfect, elevated Mexican dish,

-you need to have…
-[truck starts]

the freshest ingredients.

-[Kori] Oh, man.
-Oh!

Everything you need is over there!

-[quacking]
-[squealing]

-[mooing]
-[squealing]

[Ramsay] Now, each animal
represents a protein, okay?

Once you've found what protein you want,

corral your animal into the pen
that corresponds with your dish.

There are some eggs over there.

Each egg has an ingredient listed on it,

so you need to grab four eggs.

Get your ingredients quickly,
because the team that finishes first

will get a five-minute head start to cook.

-Understood?
-[all] Yes, Chef.

Right, let's head over to the pen.
Let's go.

[narrator] In today's elevated
Mexican dish challenge,

the teams will have to decide

which protein they want to use
in each dish.

Oh, boy. Look at the size of those cows.

[narrator] Pork, beef, chicken, or duck.

I'll get the pig.
You get what you need for the enchiladas.

-Not a problem.
-'Cause I can touch a piggy.

Red Team, Blue Team, we ready?

-[all] Yes, Chef.
-On your mark, set, go!

Each pair of chefs must move the animal

that represents the protein
they want to cook into a pen.

-[Declan] Come on, Blue Team.
-Then, they must gather four eggs

with other ingredients listed on them

that they will use to complete their dish.

Hi, piggy. Hey, piggy, you come here.

[pig squeals]

Pigs are easy. Little piggy…
[imitates squealing]

There you go, piggy.

-Mary Lou, help her get eggs!
-[Adam] Good boy.

Mary Lou, watch your face.
Don't put your head down there.

-Oh, shit!
-[all laughing]

[yelps]

[narrator] Kori and Mary Lou
are the first pair out of the pen,

and the Red Team is off to an early lead

with their pork enchilada ingredients.

Come on, beggars can't be choosers.
Let's go, man.

[Declan] Come on, Adam. You got this.

-Do you wanna put that in the slaw?
-Yeah.

Okay, let's go. Come on, come on.

The girls are ahead, guys.
Come on, let's move it.

[Jordan] Out, out, out, go.

[narrator] Syann and Nikki have chosen
their chicken taco ingredients,

while Peter is still chasing down
some pork for his tacos.

-Come on, darling.
-Turn him around, gently. Gently. Good.

-Come this way, darling.
-Radish. Get radish.

[narrator] Peter and Josh
have finally chosen the ingredients

for their pork tacos,

as Jordan tries to steer a cow
into the Red Teams' tostada pen.

-[Amber] Careful with the cow!
-Being from Texas…

[chuckles] …I'm trying
not to embarrass myself with this cow.

As long as you treat them nice,
they'll treat you nice.

-Come on, Bessie!
-Come on, Bessie!

-Jordan, harder.
-[Jordan] Come on.

[Kori] Chili right there.

All right. Whoa.

-Ow!
-You got this!

-We're next, let's go.
-[Marc] Tostada.

[Amber] Are you picking up the duck?
I don't think I can.

I think you gotta pick one up.

[Ramsay] Come on, Marc! Grab that duck!

-[Adam] Grab it.
-[Declan] Grab that duck!

[Adam] Get it in the corner.

-Ah!
-Whoo!

Watching Marc chase that duck
around that cage. [laughs]

He was just flapping around like,
"Hell, nah, you ain't picking me up."

Marc, come on!

Finally!

-[Kori] Whoo!
-[Amber] Let's go.

[Syann] Come on, ladies!

Whoo, come on, come on!
One more time, babies!

[narrator] Mary Lou and Kori
enter the pen for a second time

to gather the protein and ingredients

for their second dish, chile relleno.

I'm getting the duck.
Duck is a very predominant animal,

especially in Jalisco, where I'm from,
in the northern mountain areas.

-[Mary Lou] Don't do that!
-[Kori] Sorry!

-[Amber] We got it. We're good.
-Go. Get out.

-Both teams, got your final pair in there!
-[Jordan] Come on, Nikki!

It's a race to the finish, let's go!

-Get out!
-Get out, guys!

-Avocado. One more, one more.
-Go, go, go, go, go!

-[Adam] Get out!
-Guys, just get out!

Come on, let's go! Yes, well done!

[women cheering]

-Well done, Red Team.
-All right, good job.

We need that five minutes.

[Syann] Of course, the Red Team wins.

Not to toot our own horn,
but, uh, beep, beep.

Everyone thinks they can make
an impressive dish?

-[all] Yes, Chef.
-I'll see you back in the kitchen.

-Let's go, yes?
-[all] Yes, Chef.

Red Team, you have minutes.

Blue Team, you're gonna wait five minutes,
and then join the Red Team.

Wanna see elevated street food
into the premier league of fine dining.

Red Team, your time starts now. Let's go.

Five minutes is legit,
like, an hour kitchen time.

Aprons, aprons.

My grandmother is an amazing cook.

It kind of comes second nature.

Take your knife,
and you're gonna go all the way around.

Take the back of your knife--
see how it just pops right off?

[Mary Lou] Yo!

This is what my bread and butter is,
so it's definitely one that's, uh…

[laughs] This is definitely one that
I'm gonna win for you, Grandma,

for sure.

Four, three, two, one.

Let's go, Blue Team. Aprons on, let's go.

I hope Hell's Kitchen is ready,

because I'm coming with these enchiladas,

and it's gonna blow everyone away.

[clatters]

-Sorry, guys.
-Are we breading these?

Mm, let's just flour.

Cody says he's the baller
with the Mexican.

I believe him. I let him take the lead.

Happy days, man. Happy days.

Twenty minutes, yes? minutes.

-That your marinade?
-Yeah.

-It's all done?
-It's almost there, taste it.

So, I'm going through
all the technique in my mind,

make sure I'm seasoning,
I'm layering my flavors.

I'm focused on executing this duck
to perfection.

Amber is spending minutes
to make a salad.

-We need two per plate.
-What do you mean two?

Three. I told you,
I don't do even numbers on a plate.

Remember, sometimes less is more.

Marc and I, match made in heaven.
For sure. [laughs]

-I need six tostada pieces all day.
-Two.

I'm not doing two. I'm not doing two.

You've got about three minutes, come on.

Y'all need to be plating.
If not, we are f*cked.

-I need those lines off the grill!
-[Mary Lou] Go, go.

-[Ramsay] seconds to go!
-[Kori] Put it on the pass, girls!

-[Peter] Josh.
-[Josh] I got you.

-Five, four, three…
-Hurry up, go, go, go.

…two, one, and serve. Well done.

[cheering]

-Yes!
-f*ck yeah.

Is everybody happy with their dishes?

-[all] Yes, Chef.
-Good.

Now, I will not be judging them.

I've brought in
a very special guest judge.

He is the chef and owner

of famed Mexican restaurant
Johnny Sánchez in New Orleans.

Please welcome my fellow judge
on MasterChef, Aarón Sánchez.

-[all cheering]
-Whoo!

[cheering]

-[Ramsay] Welcome.
-Thank you for having me, brother.

Oh, my God, Aarón Sánchez.

I love this man. He is an amazing chef,

and it's such an honor to be able
to have him taste my food.

Welcome to Hell's Kitchen.
It's taken me seasons to get you here.

What took you so long?

Well, you didn't wanna pay me, so…

[all laughing]

Chef Aarón will be judging
each dish head-to-head.

Let's start off
with the enchilada dishes first, please.

Kori is from Mexico. She speaks Mexican.

And I'm from Milwaukee,
with a red beard and tattoos.

I'm the farthest thing
from a f*cking enchilada,

but I know I got this.

Right, Adam, why don't you describe
your dish first, please?

I just marinated a little flank steak.
I used that on the left,

and I also put it inside of the enchilada
with a little Cotija and onion.

-[Ramsay] Chef, how do they look? Dig in.
-I think it looks fantastic.

I gotta say, for me,

I think this is such a beautiful example
of where Mexican food is going.

And I gotta say,
the flavors are not muddled.

[Ramsay]
The dish shows great individual character.

You've kept that essence but elevated it.

-It's a really good start.
-Yeah, absolutely.

All right, Kori. Aarón Sánchez, first…

[speaks Spanish]

So, I made enchiladas de puerco,

and then I made a green mole
to go with it.

As much as it pains me to say, um…

Kori, look, here's the deal.

You can look at it and, visually,
there's some real issues with it.

[exhales]

[narrator] It's the first round
in the elevated Mexican dish challenge…

Kori, look, here's the deal.
You can look at it and, visually,

there's some real issues with it.

…and guest judge Aarón Sánchez

sees problems
with fellow Mexican Kori's enchiladas.

Some of the colors are very muted.
It's a lot of green, a lot of brown.

There's way too much cheese,
the tortillas are opening up.

-They're kinda breaking up a little bit.
-Damn.

-I hope it delivers with flavor.
-[sighs]

The mole is beautiful,

but this is the wrong application
for the filling.

Yeah, that's interesting.
Um, Chef Aarón, is it a point each?

A point to Blue? A point to Red?

I'm gonna have to give a point
to the Blue Team.

-Yeah.
-Thank you, Chef.

I'm super disappointed,
and I'm super upset.

This is definitely
gonna take a while to get over.

[Ramsay] Right, Blue Team, - .

[narrator] Next, Josh and Peter

are challenging Syann and Nikki in the…

[Ramsay] Battle of the taco.
Let's start with the Red Team first.

So, today we have a braised chicken taco.

And we have a jícama
and whole grain mustard slaw.

Me and Nicole kicked ass on them tacos.
We're feeling good.

You took the time with the jícama,
with the pickled onion,

the braise is there all the way.
I think it's very thought out,

and I like that.

[narrator] With a strong showing
from Syann and Nikki,

it's now time to taste
Peter and Josh's tacos filled with…

A pork barbacoa, cooked perfectly medium.

[Aarón] I get the idea
of trying to make them smaller

and a little bit more sophisticated
in appearance.

But it's actually doing you a disservice.
The point goes to the Red Team.

-[Ramsay] The Red Team. Congratulations.
-[Mary Lou] Good job, girls.

Tally it up, baby. Moving on.

Next up, the battle of the tostada.

[narrator] Marc and Amber are facing off

against Jordan and Lauren's steak tostada.

I love the fact that you were able
to stay true to the ingredients.

It's very authentic.

[narrator]
Now, Amber and Marc try to prove

they are a step above with their…

[Marc]
Molasses soy-marinated duck tostada,

and Amber here made a beautiful
salad to accompany.

Peppers, tomatoes, and radish
on the inside of that salad.

Everything there is cooked properly,
it's delicious,

but the thing is, I have such reservations
with green bell peppers.

They don't have any inherent flavor.

They're bland.

The salad, the acidity, delicious.

Peppers are a no-no.

Aarón, is it the Blue Team
or the Red Team?

-I'm gonna give both of them a point.
-Thank you, Chef.

-[Ramsay] Well done.
-The duck is too good.

I would have never heard the end of it
from Marc if we didn't get that point.

[Marc whispering]

[Amber] Whoa, slow your roll.

I'm not having
this conversation right now.

And I'm still never gonna hear
the end of it,

even though we got the point.

I'm not talking to you about this anymore,
so please stop talking to me.

It's tied at - .
It comes down to the final dish.

The battle of the chile relleno.

[narrator] Declan and Cody are hoping
to stop Mary Lou and Kori's second shot

at impressing Chef Sánchez
with their braised chicken chile relleno.

This is frustrating, gentlemen.
The traditional way of making the batter

is by beating egg whites, brushing it
with flour, and then dipping them.

This is, like, panko-crusted.

It looks more like a fried avocado
than a chile relleno.

[Ramsay] We're looking
for that elevated authenticity.

Ladies, please describe your dish.

What we have in front of you is gonna be
a duck y nopales chile relleno.

[Aarón] Visually, I just think I love
the idea of the Anaheim chili.

Let's see how it tastes, though.

[Mary Lou] You wanted
some whipped-up egg whites?

You got the whipped-up egg whites.

[laughs]

The relleno, the filling's a little bit
all over the place, to be very honest.

-A lot to process there.
-Right, Chef, a tough decision.

It's tied at - . Red Team, Blue Team,

take your dishes back,

while Aarón and I discuss, thank you.

Does the point go to the Red or Blue Team,

or does it remain a tie?

I think it remains a tie.

-[Ramsay] A tie. Wow.
-[Aarón] Absolutely.

So, we're tied at - . How we break
the tie is that we'll single out

the best dish of the night.

So, I would like to see
Adam's enchilada one more time,

and I would like to see your taco,
Red Team.

You got this. You got this.

You know, any time that I can get praise

from chefs that are the best in the world,

I know that that's validation.

Hopefully, I can get that W
for the Blue Team.

Definitely elevated,
authentic Mexican cuisine.

[Aarón] Absolutely.

Really makes me proud to know
that there's chefs out there

that take what I do,
what my family's done, so seriously.

[Ramsay] Adam, you okay, sir?

-You sure?
-[voice breaking] Yes, Chef. Yeah.

-Is it something Chef Aarón said?
-He's happy, Chef.

-It's good. It's good.
-[Peter] Tears of joy, Chef.

Where did you learn to cook like that?

-Milwaukee.
-Milwaukee. Wow.

Okay, the winning dish belongs
to the Red Team or the Blue Team?

[Adam exhales]

I think, Adam, you should
be crying tears of joy

'cause this is the best dish of the night.

-[Peter] Yeah, baby!
-[Ramsay] Amazing. Wow.

Blue Team, congratulations.
Adam, well done.

-Good to see you, my friend.
-Always a pleasure. See you soon.

-Straight through the back.
-Bye, y'all.

-Thank you.
-Thank you, Chef!

[Ramsay] That man knows his stuff,
let me tell you.

Okay, Blue Team.
You are in for an amazing afternoon

of pure relaxation
and absolute pampering at its best.

All of you are gonna head
to the luxurious Voie Spa

at the Paris Hotel.

[laughs]

Cody, you haven't had a facial
for a few weeks?

-No, Chef.
-[Ramsay laughing]

I don't know how to take that.

Ladies, there's a few donkeys
and piglets that need a good clean.

They stink.

I think they deserve,
a bit like the Blue Team,

a bit of a pampered day.

[laughs]

Then I need you
to scoop up all the manure,

remove all the hay bales

before dinner. Got it?

[all] Yes, Chef.

Sy, you still have a Punishment Pass.

-Yes, Chef.
-Oh, f*ck me. f*ck me.

Christina, please bring it out
from the freezer.

Thanks, Christina. Yes, Chef.

In case you need it.

Oh, Sy. The big question is,
are you going to use it?

Hell yeah, Chef.

[all laughing]

Hammer, please.

-Yeah!
-Whoo!

Punishment Pass, no donkey ass.

Who will take your place
in the punishment?

Chef, I want Cody to take my place, Chef.

f*ck.

[laughs]

Cody, head over to the girls.

Come on over.

I will remember this.

Everyone, head up to the dorms.

I was honestly kind of surprised,
I was hoping she would go for Marc.

I don't give a f*ck. I'm no stranger
to hard work, and I love animals,

so this is-- It's not, like,
the worst thing in the world.

-Congratulations, guys.
-Good job, guys. Great job.

Marc? Little Marc?
I'm gonna f*cking kick his ass.

I can't stand him.

[Amber] He's looking at me
when we get back in line,

and he's like, "I don't know why you used
that green pepper. Why'd you use it?"

Marc is literally like a child.

I just want to shake him, you know?
Just like a quick rattle.

-We need two per plate.
-What do you mean two? We're doing three.

I told you, I don't do
even numbers on a plate.

Remember, sometimes less is more.

What was the issue?
What was happening between…

[Marc] Uh, nothing.

I asked her why she used the pepper.
She had to, I guess.

-They were going back and forth.
-[mumbles mockingly]

[Declan]

Who? Marc?

I heard that, too.

I gotta talk to Marc.

Tensions are high on the Blue Team.

They got all the good drama.

-[Amber] Hey, we're adults, right?
-Yeah.

If you're gonna talk about me,
somebody's gonna tell me.

[Cody] What's happening right now?

-I'm not dicking around.
-Neither am I.

[Amber] No matter how I feel,
I'm not shit talking you.

Don't have anything nice to say,
don't say it.

-I'm a f*cking -year-old woman.
-And I'm a -year-old man.

-I don't wanna argue.
-Well then, grow the f*ck up.

I'm not talking to you. Grow the f*ck up.

-You're the one-- You grow up.
-Grow the f*ck up.

If Amber wants to keep running her mouth
and yapping, that's totally fine.

But when it's time to cook,
as today, she'll be exposed.

Stop coming at me.
I'm not coming at you. Stop, it's over.

I'm not talking to you anymore.

Like I f*cking said
when we were in front of Chef,

I don't want to talk anymore.

He always has to say something.

Right.

If I had a muzzle, let me tell you…

[Syann] This is gonna be
an awkward f*cking spa day.

-I'll take the one in the back.
-[Jordan] All right.

-[Kori] Watch the chicken.
-[Christina] Watch the cow.

-Here she comes.
-[farts]

There it goes. She's pooping. Aw, man.

-She's just letting it go.
-[moos]

Never in my life would I think

I would be outside Hell's Kitchen
shoveling shit.

Bessie, don't step on that shit.

It's not on my top ten things
to do while in Las Vegas.

[Declan] Relaxation.

I'd rather go to the spa.

Living it up, and being bougie
and rubbing elbows with everybody.

Oh, yeah, you like that?
He's like, "You guys look scary.

-"Why is her hair purple?"
-[laughs]

Can I touch your nose?
Oh, I touched it. Oh…

-You like this, huh? It's okay.
-[Mary Lou] Pardon you. Turn around.

You guys have a long
little life ahead of you.

Yeah, first time I met Cody,
saw his douche face,

and I didn't think I was gonna like him.

We'll get this little side belly, huh?

We'll get the hams,
we'll get the hams next.

-Huh?
-[Mary Lou laughing]

I'm like, "Oh, okay,
this is the person that you are."

Oh, my God, you guys are so cute.

He's so cute.

-[Mary Lou] There you go.
-Pleasure wrangling with you.

I'm ready for the champs.

[Marc] I'm ready to lay down

and just have some tension
massaged out of me.

[Adam] If I don't respond,
I probably fell asleep.

There's people with, like,
oils and rocks and smells,

and there's bird noises
coming out of the ceiling.

It just-- It's perfect.

If we would've lost and I would have
heard that they were going to a spa,

I would've just been like,
"All right, I'm out of here."

That's the spot, baby, that's the spot.

[Syann] I could get used to this, honey.

What's your name, what's your number,
girl? This is awesome.

[all laughing]

Last facial I got
was a steaming hot pot of pasta.

[Amber]

I wanna hear your voice on the line.

Great.

I felt great,

I felt fantastic until Amber
starts talking about service

while people are trying to get a facial.

I am not talking about the line right now.

Damn, even in the massage rooms,
Amber's bossy, bro.

-[Amber] Shut up, Pete.
-She can't help herself.

-I'm just trying to relax.
-[Declan] Yeah, totally.

[Peter] I ain't trying to be
on edge.

Whoo, it's hot!

-Can someone turn the AC on for Lauren?
-Yeah, can I get a piña colada?

It's hot as hell, and the last thing
I wanna be doing

is picking up cow and donkey shit.

Standing around for the third time, I see.

Pick something up.

I didn't come here to stand around. I see
people on their team that definitely are.

-Just relax, we got it.
-Is this what service looks like?

Yeah, pretty much. [grunts]

Phew.

I haven't seen Lauren
do a lot of anything.

I think we stuck together
and did a good job cleaning up.

-Absolutely.
-"We"?

Huh, what an interesting statement.

-[Cody] Okay.
-Uh-huh.

We'll see how long you're here for,
judging by that level of hard work.

Okay.

[narrator]
After the Blue Team's day at the spa…

-How are you feeling? You all right?
-Nah.

-What's wrong?
-Dude, I'm not-- I'm not feeling it, man.

…not everyone is feeling refreshed
ahead of the evening's dinner service.

[Peter] All this, man,
I don't wanna be here no more.

This competition is starting
to weigh on my mind and my body.

I don't like where the room is going.
The team is--

I don't like that direction.
I'm not feeling it at all.

If you pack it in now,

in a few months' time,
you'll be kicking yourself.

Working with you is not fun.

I need him to stay.
We need another strong person.

He has to be able to do this.

[Peter] So, I'm doing
a little stock with this?

You're just glazing them, season it,
and finish with chopped parsley.

[Peter sighs] Okay.

[narrator] With Declan trying
to keep Peter's head in the game,

both teams prep
for the fast-approaching dinner service.

I need separate stock
when you get a chance.

There's vegetable stock right here.

Ladies, quick. Let's go.

-Marino.
-Yes, Chef?

-Open Hell's Kitchen, please. Let's go.
-Subito.

[narrator] Once again, Hell's Kitchen

is the most sought-after reservation
in Las Vegas.

As the dining room fills up…

How is everybody doing tonight?

Thank you very much.

…orders start rushing into the kitchens.

I'm gonna do the smoked beef tartare,

and then I'm gonna do the halibut.

That sounds delicious too.

-All right, Chef on line!
-[Ramsay] Tickets on. Here we go, ladies.

Four covers, table .
One beet salad, one carbonara,

-one flatbread, one scallop.
-[all] Heard, Chef.

-Lauren, you comfortable doing flatbread?
-Sure.

I'm a little bit nervous about pizzas.

Pizza's going in.

But I know I wanna k*ll it.
I don't wanna burn it.

I don't wanna undercook it.
So this is my chance to shine.

Where are you at with your flatbread?

-It's cooking.
-Scallops. Start your scallops.

Heard, putting the scallops on now.

[Mary Lou] Does the pizza look okay?

[Lauren] That's good, right?

-This is still raw.
-Okay.

Lauren is very nervous.

Oh, my God, this is-- Whew!

It's like we're all up in the pool,
we're all in the deep end.

Is that done?

She's doggy paddling out to us.

You know, she got her wingies on,
but she might drown.

Flatbread up. Here you go, Chef.

[Ramsay] Very nice, that flatbread.

Good job, ladies. Pizza came out good.

I'm very proud of myself. I'm gonna give
my little self a pat on the shoulder.

I'm so glad I got
that first pizza out and done.

-Got the pizza for you.
-Oh, thank you. Wow, look at this.

[narrator] While Lauren impresses diners
with her flatbread,

over in the Blue kitchen…

Four covers, table one. Two risotto,
one carbonara, one salad.

-Let's go.
-[all] Yes, Chef!

…Amber and Marc hope to get
appetizers off to a good start.

It's ready in seconds. I got it.

[Amber] I'm with Marc on apps.

He's all over the place.
There's always shit everywhere.

It's always, like, disorganized.

I'm so fired up
about how I don't like this guy.

-Marc, lobster tail going up.
-Heard that.

Coming down, lobster tail. Right behind.

I've got the lobster. Where's the risotto?

It's ready in seconds. I got it!

Back in, please. Back in.

Hey, where's that teamwork?

Yes, Chef. Yes, Chef.

I don't want that going until you walk.

Yes, Chef. My apologies, Chef.

f*cking hell.

Hey, lobster for the risotto, right?
How long you need?

No, you're risotto. You're lead.

-Exactly. You're driving it, okay?
-Right.

-How long?
-Fifteen seconds, you can walk.

-Let's go. Risotto, please.
-Yes, Chef, coming down. Lobster tail.

-He's walking?
-Did he check with you before he went?

-Yes, I did.
-Did he check?

Did he check with you before he went?

Is that a yes or no?

[narrator] It's minutes
into dinner service…

-Did he check with you before he went?
-Yes, I did.

Did he check with you before he went?

Is that a yes or no?

…and Chef Ramsay's looking
for communication from Marc.

Yeah, he did.

Oh, my God. f*ck me.

He doesn't run with the lobster
until what?

-Until I'm ready to go, Chef.
-Regroup, let's go.

[all] Yes, Chef!

Marc, just f*cking cook and communicate.
How about that?

Put it down, Marc, and go.

Yes, Chef. Hot pan, Chef.

Go.

[narrator] With the Blue Team
finally getting appetizers out,

the Red Team makes
a smooth transition into entrées.

-Are you guys up on apps right now?
-Yeah.

-Totally up? Okay.
-Yep.

I am working solo for the first time
tonight on the meat station.

I'm a little bit anxious about it.

Three Wellington, one lamb,
two salmon away.

-[both] Yes, Chef.
-It's meat heavy, so whose call is it?

-It's meat's, Chef.
-That's right. So, how long?

Five minutes. Four minutes.

You don't convince me.

-I'm sorry. f*ck.
-You don't convince me.

-No, no, no tears. No, no.
-I'm not gonna cry.

Never again. Six minutes,
five minutes to the window garnish.

Excellent, that's it.
You're in control, yes?

-Yes, Chef.
-Own it.

On the line back home,
I'm in charge of all things

grill and beef related,
so I know my temps.

I know them really well.
I can tell by touch.

Walking salmon!

Three Wellingtons to your right.

-Where's the lamb?
-[Nikki] Walking.

Let's go, thank you.

-Lamb, beautifully cooked.
-[Nikki] Thank you, Chef.

Good job, ladies. We're doing good.

-[woman] Thank you. Wow.
-[waiter] Please, enjoy.

I love the sauce.

[narrator]
As Nikki delivers in the Red kitchen,

the Blue kitchen moves on to entrées.

So, away now. It's two New York strip,

one lamb, one halibut.

Two New York strip,
one lamb, one halibut.

Guys, let's count down this ticket,
so we get in the rhythm.

Let's talk. Let's be friends.

Josh, why have you put butter
in there already?

-I'm sorry?
-Why have you put butter in there already?

'Cause I was gonna flip it over
and baste it.

You don't put the butter
until seconds to go.

Okay, yes, Chef.

If you continue cooking,
the butter will go black.

-Okay?
-Yes, Chef.

Clean the pan out, put the olive oil
back in and put the halibut back in there.

[Adam] We're going in about two minutes.

Dude, calm down,
you're cooking a single piece of fish.

People at home could do that
in their home kitchen.

[Ramsay]
New York strip, beautifully cooked.

Thank you!

Chef, this is my first halibut.

Josh. It's broken
'cause you lifted it with tongs.

Forgetting all of my basics.

-Just bring it to me in the pan.
-Yes, Chef.

-Bring it to me in the pan!
-Yes, Chef.

-Thank you.
-Sorry, Chef.

[Ramsay] Let's go.

-Two salmon, one strip, one Welly.
-[Lauren] Yes, sir!

Whenever garnish is up,
we're ready to rock and roll.

Kori, salmon, how long?

-Can I run up the garnish?
-[Kori] Yes, please.

And then one after that.

Good girl. We got this!

Lauren really isn't doing much.

Your meat's perfect, girl, all day.
Good job.

Lauren, you need to start
pulling your weight a little bit more.

We're all doing something here,
and you're not f*cking doing anything.

Lauren, you're watching her.
Take something off her.

-Yes, I asked her, Chef.
-Come on then, jump in.

What can I help you with?
Can I take one of these?

-Can you just get the sauce in this one?
-Yes, yes.

Which one is it? The red wine, right?

On order, four covers and fire.

Entrée, two Wellington,
one chicken, one salmon.

Heard that. One chicken,
one salmon, two Wellington.

-[Ramsay] Up to speed.
-Yes, Chef.

-Where am I heating up these things?
-In that oven.

-But with what?
-[Cody] You can use a sheet tray.

You can use sizzle platters.

I would get that shit in now
with two cloves of garlic.

Garlic towards the back,
tomatoes towards the flame. Heard?

-[Peter] Yes.
-[Adam] Peter's frantic on garnish.

I think that garnish is too big
of a monster station for him,

that he has no idea what's going on.

[Ramsay] How long, Adam?

-Four minutes!
-[Josh] Four minutes.

-He's talking to you.
-Six minutes. Yes, Chef, I'll be ready.

It's four minutes.
We're counting down now.

I'm ready.

It's an understatement
saying the Blue Team is a hot mess.

Whatever the next level of that
is where the Blue Team is.

Behind, hot, Chef.

-Peter?
-[Peter] Yes, Chef?

Quickly, now. Get some more stock
in there. It's salty, yes?

-Yes, Chef.
-It's salty. Get stock in there. Let's go.

A few more lentils, please. Let's go.

-Add more lentils.
-Now, put it down, put it down.

We don't work in mid-air. One, two.

Go, toss it up. Finish with
a little bit of butter. Let's go.

I look like shit in front of, like,
one of the best chefs

in the entire world. It sucks.

Where's the mashed potato?

-Where's the mashed potato?
-Right here, Chef.

Just give me it in that pan.
It's a Wellington, yes?

-Yes, Chef.
-Come on, put it down!

I can't work in mid-air, young man!
f*cking hell.

What am I-- What do I have up next?

I mean, that's you, man.
You're the director.

Oh, my God. f*ck me.

-All of you, Blue Team, come here.
-[all] Yes, Chef.

What is difficult?

-[all] Nothing, Chef.
-You need to own it.

Cut the f*cking shit.
I'm looking for a leader.

-Is there anyone here who can't lead?
-No, Chef.

Have you got the qualities
to become a head chef?

-Yes, Chef!
-No, Chef, I don't.

-You haven't?
-I don't.

[narrator] It's an hour
into dinner service…

Blue Team, come here.

…and the Blue Team's performance

has Chef Ramsay asking questions.

Have you got the qualities
to become a head chef?

-Yes, Chef!
-No, Chef, I don't.

-You haven't?
-I don't.

Take your jacket off and f*ck off.

Amber, take over garnish.

-Regroup, let's go.
-[all] Yes, Chef.

[Marc] What happened?

[Peter] You know, if this is what it takes
to be an executive chef,

then the facts are there. I am not ready.

I don't believe that every executive chef
that's established in the world

has gone through all this mental pain
and, like, negativity.

No amount of money is worth that stress.

I just need to get back home.
I miss my family.

[sobs]

[exhales]

[Jason]
Chicken, Wellington, salmon, steak.

Chicken, Wellington, salmon, steak.
Heard, Chef.

-Adam, how long you got?
-[Adam] Three minutes.

Heard.
I'm going to the pass in two with garnish.

Heard.

That's the way
you should be talking to each other.

Driving, talking, driving, talking.

[all] Yes, Chef.

[narrator]
With the Blue Team hitting their stride…

I'm walking garnish.

Yep. Walking New York strip.

…both teams are full speed ahead
on their last tickets.

-Nicely cooked, the New York strip.
-Thank you, Chef.

[Ramsay] Go, please. Let's go.

Good job, girls. Got this today.

It was a long wait,
but, uh, it's actually really good.

Yeah.

Coming down. Salmon, Chef.

Chicken, nicely cooked.

-[Adam] Thank you, Chef!
-Chicken. f*ck, yes. Let's go!

Let's go!

The Blue Team is gonna
complete service tonight,

and thank the Lord for that.

[Jason] Go, please.

-[man] Beef is, like, super tender.
-Yeah, it's super soft.

I feel like I just learned
so much from this. [chuckles]

Okay. Tonight,

there is no losing team.

But Red Team, Blue Team,
this is a competition,

and I have to keep it moving along.
I need both teams

to go back to the dorms,
have separate meetings

and come to a consensus on the one chef

that your team would be stronger without.

-Understood?
-[all] Yes, Chef.

Now, get to the dorms.

All right, here we go. No bullshit.

We gonna keep it raw,
we gonna keep it .

Lauren, you know I love you to death,

but that's it.

I agree.

When it comes to the actual kitchen,
um, that's your weak point.

[Lauren] I'm not disagreeing with anybody,
and I know that.

I'm a great chef.
I have put out nothing but amazing food.

This is my dream, and I'm not gonna lose.
I'm not gonna fail.

So ultimately,
it's gonna be up to Chef Ramsay.

Last time I went up,
so I think I should be able to speak first

since I was up there
with my neck on the line.

I'm still here, and my vote's for Amber.

You think I'm the weakest chef
on this team?

In my opinion, in the last two days,

I think Amber has been toxic,
um, to the team.

Wow. You're gonna call out Amber?

You're gonna call her toxic?

You're always ready for an argument.
That's poor leadership.

-[scoffs]
-[Cody] The only thing you need

is a m*therf*cking mirror, man.

You spent minutes today making a salad.

That's why my vote is for you, Amber.

[Amber] My cooking skills…

Just-- I cannot with this guy. I cannot.

I'm not voting for Amber.
I'm stuck between Marc and Josh.

Josh, service tonight was the halibut.

Yeah, but I never made
the same mistake twice.

Like, the halibut, I heard what he said.
He told me what to do, how he wanted it.

The only two people that I considered
was you and Marc.

Every night now because,
"Oh, we don't like Marc now.

You know, he-- He's the hothead."

This is completely political right now.

Are you saying that all of us
that voted for you are,

A, wrong, and B, that what
we are saying is only politics?

Right now, I get it.
The alignment's not with me.

-I'm not done.
-Stop cutting me off.

I'm not cutting you off. I am talking
right now. Don't do that shit.

-You're slamming tables.
-[Cody] Of course. You are cutting me off.

-Talk, Cody. Talk.
-This is part of it.

I am talking right now.
Don't do that shit.

-You're slamming tables.
-[Cody] Of course. You are cutting me off.

-Talk, Cody. Talk.
-This is part of it.

You are super aggressive.

Most of the people on this team
say the exact same thing.

-So if you don't want problems--
-It's the alignment, man, come on.

I want to clarify right now.
You are saying all of us are wrong?

Red Team, have you reached a consensus?

[all] Yes, Chef.

Nikki, one individual

that the Red Team
think they'll be better without.

We have selected, as a team, Lauren.

Why?

Her continued need for extra support

sets her apart from the rest of us.

Interesting.

Blue Team, did you reach a consensus?

[all] Yes, Chef.

Cody, Blue Team's nomination
and why, please.

Our nomination is Marc, Chef.
He refuses to take criticism.

Let's go. Lauren. Marc. Step forward.

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

Because my food is kick ass.
I'm a great chef.

I don't have as much kitchen experience
as the rest, not gonna lie,

but I can learn
very quickly as you can see.

And I'm not gonna stop fighting.
I want to be here, Chef.

Marc.

-Yes, Chef.
-Why should you stay in Hell's Kitchen?

I came here to cook great food
and prove to you that I can do that.

They said that you don't take criticism.
Is that correct?

I have no problem taking it,
but when I give it back,

that's where we have the disconnect.

-What the f*ck?
-This is really tough.

The person leaving Hell's Kitchen is…

neither of you.

Lauren, Marc, get back in line.

I don't feel that good, right now,
sending anybody else home tonight.

We weren't traveling
at the speed we should've been,

but you all stepped up tonight,
you all listened,

you became more vocal, more confident.

I believe
I've got talented chefs in front of me

that truly want to become
an amazing head chef

at Hell's Kitchen, Lake Tahoe.

Step up a gear,

and start owning this.

Good night.

-Night, Chef.
-Thank you, Chef.

[Marc] Two nights in a row,
sending me up there,

because I'm not playing house
in the house with them?

Um, my family, they've never seen me quit.

And I won't, you know,
because Marc's an amazing chef.

Oh, I was scared shitless.

I have to prove to my team that I can
do things on my own without assistance.

I don't need to be babysat.
I'm gonna shine,

and I'm gonna kick some ass
in the kitchen.

[Declan] Start from scratch.

Marc's still on the team.

I'm upset the mosquito didn't get swatted,

but I gotta bite the b*llet.

I gotta work with this man.

Let's just see what he can do.

[narrator] Next time on Hell's Kitchen…

♪ Lobster ravioli! ♪

…when heavy metal comes to Vegas…

♪ Lobster ravioli! ♪

Yeah!

You know it's good
when you can see your fingers.

Whose f*cking risotto is this?
It's burned.

…the chefs face one
of their toughest challenges yet.

My risotto's undercooked.

I don't agree with the judges. The whole
thing's bullshit. That's how I feel.

[narrator] Will the pressure on Jordan…

Oh, Jordan. I do not get it.

…become too much to handle?

Hell's Kitchen will break you.
It's trying to drive me to drink,

and I'm almost six months sober.

Win or lose, go home, stay here,
will you do me one favor?

Don't break sobriety over this.

[narrator] It's a heartfelt episode

-you won't want to miss.
-Look at me. Look me in the eyes.