25x03 - Sliding Into Hell

[bunniefuu]

Previously
on "Hell's Kitchen"...

Whoa!

Where that come from?

With Punishment
Passes on the line...

Yo, let's go.

The chefs were challenged

to cook perfect appetizers.

- Who's going to be first?
Come on.

- Nadia...
- Scallops roasted beautifully.

Congratulations. Well done.
- Thank you, Chef.

Badass.

And Georgiana...

- Delicious. Congratulations.
You are in.

Were impressive.

But they were
narrowly beaten by Mya.

Lobster beautifully cooked.

Congratulations.
- Thank you, Chef.

- Well done.
- Thanks.

This is a start.

I'm not c*ck, I'm confident.

On the Blue Team...

I need accuracy.

- Let's go, man.
- Let's go, guys.

Mike's strategy...

You want to just
ride the middle wave

all the way to the end,
and then boom, first place.

Paid off.

- Beautifully cooked.
Congratulations.

Let's go!

Earning him
the coveted Punishment Pass.

Open the doors
to Hell's Kitchen.

Let's go.

During the first dinner service

of this historic 25th season,
the Blue Team's Diego...

Beautifully cooked,
those Wellingtons.

Yeah.

And Valentin...

Hey, you're cooking's
been spot-on tonight.

Thank you, Chef.

Rose to meet the occasion.

I'm not celebrating
till it's over.

It was a different
story in the Red kitchen.

I'm nervous.

Jeyda's nerves
got the best of her.

The egg white is,
like, sticking.

- Are you blaming the egg?
- Holy.

The fish station imploded...

You've just said
five minutes for the salmon.

I left them
in the oven too long, Chef.

As Reni failed

to deliver
properly cooked salmon.

It's not even pink.

Three times.

Ladies, with me.

Chef Ramsay had all
he could take of the Red Team.

I'm done with excuses,
and I'm done with you lot.

Get out!

At elimination,
they nominated...

Reni.

- And...
- Jeyda.

Jeyda, Reni,
step forward, please.

In the end, it was...

Reni,
please take off your jacket.

Whose chances
of becoming head chef

at Hell's Kitchen
Foxwoods Resort Casino

went up in flames.

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

Red Team, Blue Team,
get out of here.

First dinner service down.

We made it through
the entire service.

- Let's go!
- Valentin and Diego, baby.

Valentin, let's go!

Hey, pop the champagne!

We're feeling on
the top of the world.

We won the first challenge
into winning the service.

Big win.
Let's go.

Another win for the Blue Team, baby.

Two, three, four.

Miles, what the hell is that?

What are those elbows doing?

After a long day
and a late night,

the chefs are finally getting
some much needed shut-eye.

However, their eyes
won't be shut for long.

Everybody up!

Everybody up, everybody up!

- Smiles on those faces.
- Hey, get up, man!

- OK, boss.
- Hey, get up, man!

Bathing suits on.

Let's go.

I roll over and I see

a shirtless man standing there.

And I was like, oh, OK.

Put your bathing suits on.

- Bathing suits?
This is a cooking show.

Mama, let's go!

- Oh, my.
- This looks so good.

- Let's go!
Rise and shine.

This is crazy, bro.

Slides going this way,
that way, lazy river.

This looks like a place,
you know,

I want to just float around
and have a piña colada.

Just...

- Good morning.
- Good morning, Chef.

Just to take
the stress level down a notch,

I thought we'd have
a little fun this morning.

And what's more fun
than the Great Wolf Lodge?

It is nice to have a little
bit of fun after last night.

I definitely prefer

the smiley,
laughing Chef Ramsay,

and not the one
who's yelling at me.

Now listen up.

Today, all of you are
going to be cooking

something that Gen Z would say
it's...

fire.

Uh-oh.

You'll be cooking sliders.

- Yeah.
- Oh.

Here's how it's going to work.

Two chefs from each team

will cook
the exact same protein.

Each team will have

four delicious proteins
to choose from.

The chefs cooking
the same protein

will race down
these slides together,

and that's where
your ingredients will be.

Here comes your ingredients.

- What?
- Oh, my God.

- What is this?
- Sliders sliding down.

Chef Ramsay turns
those waterslides on.

Come crashing down the burgers.

Oh, my God.

Hell yes.

There is a different
ingredient listed

on each of these
squeezy burgers.

Let's start off with bison.

Who's cooking the bison sliders?

Head up to the stairs.
Off you go.

I'm actually pumped
that we get to do this.

I'm an adrenaline junkie,

so any of these racing things,
I love doing.

Here we go!

Whoo! Come on, guys!

Whoo-hoo!

That slide is so fun.

I want to do it again.

Here they come.

Whoo! Come on, guys!

Let's go!

Once the teams hit the water,

they will have one minute
to select their ingredients.

Hey, be smart,
be smart, be smart.



Each pair on each team

will cook with
the same ingredients.

Come on, guys.

Five, four, three, two, one.

- Let's go. Out of the water.
Let's go.

Whoo-hoo!

Yeah!

When Mya puts up
the coconut milk,

I'm like, girl, what are we
going to do with that?

Why did you add coconut milk?

Last minute, he's like,
time's up, and I'm holding it.

- Lamb is on its way.
Let's go.

Let's go!

Going down this tube,
it's awesome.

I'm having such a great time.
I'm laughing, I'm giggling.

We're literally sliding
for sliders.

Up here, up here.

- Come on, guys. Come on.
- Come on, guys.

- Up here, up here!
Yeah, yeah, yeah.

Go up, go up.

- Go, go!
- Go up.

Five, four, three, two, one.

Let's go.

For their lamb sliders,

both teams focused
on Mediterranean flavors,

with Georgiana and Haley
grabbing Kalamata olives

and sun-dried tomatoes,

while Mike and Aiden
grabbed cornichon

and pomegranate molasses.

- Right.
Beef is on its way.

Here they come.

Let's go!

Whoo! Let's go!

- Come on, come on, come on!
- Go, go, go!

For their
beef burger, Johnny and Gabe

went for Mexican salsa-
inspired flavors,

grabbing poblano peppers,
mango, and dried apricots.

While Nadia and Jeyda tried
thinking outside the box,

grabbing black garlic and corn.

This is going to be
one sweet-a*s slider.

- Whoo-hoo!
- Well done. Towels.

When have you ever seen corn
be put on a slider?

- Right. Final round.
Here come venison.

- Let's go!
- Let's go!

- Whoo!
- Come on!

Go, go, go!

- Let's go, let's go, girls!
- Guys, come over here!

Get the red onion.

In the venison ingredient grab,

Miles and Dylan
looked for variations

on a traditional slider,
grabbing Bibb lettuce,

prosciutto,
and heirloom tomatoes.

Go! Come on, Red Team!

Three, two, one!

And stop!

While Kylie and Sandra

took a more rustic approach
by gathering fennel,

black garlic, and apples.

Right. Everybody happy
with the ingredients?

Yes, Chef.

You'll have 30 minutes to
create three stunning sliders.

But right now, all of you
head back to Hell's Kitchen,

and I'll see you there shortly.

Well done. Great job.

You've just got 30 minutes.

Remember what protein you got?
- Yes, Chef.

Then get your wild card
ingredient. Let's go.

To go with the ingredients

they have selected in the pool,

Chef Ramsay has also allowed

each chef to select one
special additional ingredient.

I'll take Calabrian.

Give me those quail eggs.

- First come, first serve.
- Let's do it.

Guys, use your same spots
as that first challenge.

Do you know what you're making?

Yes, Chef. I have bison.

- You got bison?
- I got bison.

- Have you cooked bison before?
- Not much.

What do you do
with the coconut milk?

- We'll see.
- OK.

I'm not happy about that.

That's the one
that's throwing you off?

- Yeah.
- The coconut milk?

Absolutely.

Mya does seem really thrown
off by the coconut milk.

And I'm just thinking, girl,
like, you picked that.

What are you making today?

Oh, you got
fried mushrooms tips?

Yes, I want to make

a Vietnamese-styled burger
with the bison.

So I've got coconut milk, mint,
and lemongrass.

OK.

- I got this pepper, Chef.
- You know what that is?

- Not exactly.
Not which pepper.

You can take a bite of it, yeah?

It's called the Jimmy Nardello.

I got the Jimmy Nardello
peppers,

which I've never even heard of.

But it's a moment for me
to prove to Chef Ramsay

that I've never been afraid
of trying something new.

Spicy?
- Uh, try it.

OK.

- Gentlemen, halfway.


- Yes, Chef.
- Yes, Chef. 15.

Good.

So what are you making?

Right now, I'm working
on a charred corn relish.

OK. What else did you put
in your patties?

Salt and pepper.

I feel like everything here is
gonna have a lot of flavor.

So I want all the ingredients
to kind of shine through

and work with the meat.
- OK.

Yeah, so I'm doing kind of like

a play on a Mediterranean
smash burger.

And then I have blue cheese,

which I'm going to blowtorch
on top of the smash afterward.

I'm excited to see
how it comes together.

Mya, did you figure out what
to do with your coconut milk?

I put it in here.

Oh, you're making, like,
a creamed mushroom situation?

- Yes, Chef.
Light bulb.

I have mushrooms,
so what I'm going to do

is cook down the mushrooms,

sauté those off
with some nice herbs.

Excuse me.

Don't talk about this.

Oh.

Yeah, they're sticking.

I'm, like,
freaking out immediately

because the slider is
sticking to the grill.

- Nadia, oh.
- Like, this is not good.

Five minutes, ladies.

Make sure your sliders
look nice and pretty.

I think my burgers
are over, bro.

When I see all the burgers,
they don't look nice,

but I'm able to put them
back together a bit.

Hopefully, Chef thinks

everything tastes good together.

Guys, also make sure you have
every ingredient on your plate.

If anyone needs help,
don't be afraid to ask.

We gotta win this challenge.
We're working as one team.

- Looking good, brother.
It looks great.

- I just need a plate.
- Kylie, what plate?

Any one! I don't care!

- Ten, nine...
- I need another pick.

I need another pick.
Pick, pick, pick, pick.

Eight, seven, six...

- Right behind.
- Five, four...

- Walking.
- Three...

- Run, run, run.
- Two, one.

- Run, run, run.
- And stop.

- Good.
- Wow.

Right. Listen up.

Here to help me
judge this morning

is a chef who really knows
his burgers.

Please welcome executive chef
and cofounder of Wahlburgers...

Someone from Wahlburgers
is coming.

I'm hoping for the obvious.

Chef Paul Wahlberg.

Let's go!

I know that
he's Mark Wahlberg's brother.

- How are you?
- Pleasure.

Good to see you, Paul.

Take us back to the beginning.

Where does the passion
for burgers come from?

When we were kids, you know,

people would make fun
of our names,

and Whalburger was always
kind of thrown in there.

And then one thing
kind of led to another.

Well, they're not making fun
of you now, are they?

Chef Paul is going to be

judging your sliders
head-to-head.

After Chef Paul has tasted
all the sliders,

he'll decide which one
is worthy of a point.

The team with the most points
will win today's challenge.

Let's begin with a classic,
shall we?

- Yes.
- The beef sliders.

Four of you,
step forward, please.

Let's go.
- Let's go, boys.

- Come on, boys.
- Come on, boys.

I'm not really worried about

if I'm going to get
a point or not.

I'm confident
with what I put together,

and I know I'm going to bag
one of them points.

Right. Gabe,
give us an insight, please.

Today I prepared for you

a quick pickled mango
and poblano slaw

with a mushroom duxelles.

- That's fantastic.
It's really nice.

There's such good balance
with everything.

Thank you, Chef.

Johnny G.

So at the bottom, you have
a mango and apricot jam.

And then I made
a oyster mushroom chimichurri.

The flavor's really solid,

but there's a chewiness
to the burger

that I'm struggling a bit with.

Jeyda.

So I have a beef slider with
a sweet and spicy creamed corn.

And my secret ingredient
was Chinese sausage.

That's a good heat that kind
of carries through the flavor,

so it's really good.
- Thank you.

- Yeah. I love that.
- Thank you so much, Chef.

Right. Nadia.

Chef, I have for you
a black garlic aioli,

arugula salad, and corn relish
with a pomegranate molasses.

Really like the flavors.

Everything kind of
carries very well.

And I love sweet corn,

so that's one of those things
that you don't see a lot.

- Decision time.
Who gets the point or points?

I would go probably
with Gabe and Nadia.

Gabe and Nadia, well done.

- Thank you, Jesus.
I needed that so bad.

With the score tied,
Chef Ramsay and Paul Wahlberg

have moved on
to the four venison burgers.

It's super tasty.

And awarded points to...

I would go with Kylie...

- Yes.
- And Miles.

- Let's go.
- Yeah, boy.

Keeping the score
tied heading into round three.

Up next, the battle of the lamb.

First up is Aiden with his...

Baa-Baa Burger.

Topped with
tzatziki Chinese sausage.

I used my pomegranate molasses
to make a jam.

That's really good.

And using the molasses
is very difficult

because that flavor carries
so intently.

Thank you, Chef.

With Aiden's slider
being well-received,

Miguel is hoping to follow up
with his...

Mediterranean-style lamb burger.

With crème fraiche,
fried serranos,

and topped with a quail egg

he used as his
wild card ingredient.

Smart move with the egg
on top of the lamb,

by the way, young man.

It's super tasty.

It's amazing to see how these
flavors are all leveled.

For the Red Team,

Haley's lamb slider
with sun-dried tomato aioli

and pickled jalapeño chutney...

That lamb flavor
just really carries.

Wow.

And Georgiana's
kofta lamb sliders

sautéed in Kalamata olives...

That olive at the end

just really stands up well
to the bun.

Make for another
difficult decision.

Outstanding lamb sliders.

- I think I'm going with Aiden.
- Aiden.

- Yeah.
- Let's go, let's go.

- I mean, come on.
I know my slider is a banger.

Not only did I score a point,

but we might got a chance
to win this thing.

- Baa-Baa.
- Baa-Baa.

- Final sliders, Bison.
Let's go.

Thanks, Joy.
- Chef.

What I have for you is a
Vietnamese-styled bison slider.

The secret ingredient was
white truffle.

There's mint, lemongrass, basil,

and then I glazed the bacon
strips with coconut milk.

That's really good.

And that mint
kind of sneaks in there

and the bacon's crispy
and the truffle is fantastic.

I'm feeling really good.

I don't see myself
not getting a point here.

Right. Mya.

It's a classic bison burger
with garlic mayo on the bottom,

sautéed mushrooms,
and a pickle on top.

- It's great.
- Thank you, Chef.

Right. Diego.

I have a roasted
tomato-bacon jam,

mushroom chile relleno filling.

That is surprisingly good.

- Yes, bro.
- Let's go.

When you get into that filling,

that flavor just
kind of explodes.

Diego packs a punch
with his flavor.

Right. Valentin.

Chefs, I have a bacon poblano
barbecue jam.

Then we have
a little petite salade.

That's fantastic.

There's just those levels
of acid that really cut through

and give you
that little bit of bite.

- Wow, what a tasting.
Here we go.

The point is going where, please?

The last one just blew me away.

- Valentin.
- Thank you, Chef.

- Yeah.
- Whoo!

Now people are starting
to see my true colors,

and I'm definitely
the top chef here.

Please join me in giving this
incredible chef a big hand,

thanking him for today's work.

Today's reward is definitely
going to get your heart racing,

because you have
a unique opportunity

to go go-kart racing.

Red Team, you'll be grinding
hundreds of pounds of beef.

Ooh.

Because tonight, we are
making sliders tableside.

You know what goes well
with sliders.

- Fries.
- Fries. Thank you, Miles.

So there are hundreds
of pounds of potatoes

that need to be peeled, sliced,
blanched, and fried.

So, Mya.
- Yes, Chef?

Will you be grinding gears

or grinding meat
in the punishment?

I'm going to grind
meat today, Chef.

I respect the decision,

and I'm sure the girls do
as well.

All of you head off
to the dorms.

Great job.
Well done.

- Go.
- Oh, boy.

- Holy crap!
- Oh!

Whoo-hoo-hoo!

Let's go, baby!

You.

Valentine.

Come on!

I'm on your left.

That did not feel good, honestly.

You good?

I looked at Dylan.

I was this close to asking
for his insurance information.

Whew.

- You good, bro?
- Yeah.

Whoo.

- Ooh.
- Hot-a*s grease.

You guys are
blanching it in oil?

Yeah.

Parcooking it
just a little bit, yeah.

We're not really
the strongest team yet.

- Jeyda, Jeyda, Jeyda.
Some of these are burning.

- So that's OK.
I'm OK with that

because that's how
you eliminate people.

This is a mess.

Remember when I said work clean?

Yes, Chef.

How did we get so much oil
on the ground over here?

I can clean it.

Or you could work clean

and not make a mess
in the first place, right?

Ooh.

Chef Michelle, she's a badass,

and I think she's a beast.

I don't really want
to piss her off.

And we're making patties,
not meatballs, right?

So we got to go through
and patty them up, right?

Yes, Chef.

After y'all got 'em all
into ba*ls.

- Yes, Chef.
- So, like, push down a little?

Do I have to explain to y'all
how to shape a patty?

- Right. Marino.
- Si, Chef?

Open the doors
to Hell's Kitchen.

Let's go.
- Subito.

Let's go.

The doors open
for the second dinner service

in Hell's Kitchen
at Foxwoods Resort Casino.

I understand that
there is also a celebration

of a birthday, two birthdays.

And tonight,
Chef Ramsay has invited VIPs

to dine at the chef's tables.

The Blue Team will
be looking after comedian

and master impressionist
Jay Pharoah.

- I see you. I see you.
- Pleasure meeting you.

I ain't never seen so many
white Crips in my life.

It's insane.
What going on, brother?

There's some Caucasian Crips.
Look at this.

While famed podcaster and author

Bobby Bones...

All right.

Will be dining
in the Red kitchen.

I don't know
anything about cooking.

Hi, guys.

Oh, crap.

Hey, all right.

I told you
it's on my bucket list

to get yelled at
by Gordon Ramsay.

Well, if you want,
I can make a scene.

On tonight's menu,
Chef Ramsay has added

a slider appetizer
to be served tableside

by Mike and Johnny G
on the Blue Team.

While Joy will be in the
dining room for the Red Team.

I think I'm pretty up there.

Yeah.

Oh, man, I really want
to win this thing.

It would mean the world.

- Two twos, ladies.
We'll do it as a four-top.

Two tartare, two scallops.
Heard?

Heard, Chef.

Two tartare, two scallops.

What do you need?
- I need three minutes.

I need three minutes
for two tartare.

Let me know
when we're ready to walk.

- And we walk it the same time.
- Heard.

Being under pressure,
it's not easy.

But thankfully, scallops are
very simple to make.

One minute on scallops.
- Yes. Just go.

- Jeyda. Jeyda!
- One minute on scallops!

Stop using those gloves

to take hot piping food
out of a pan.

Young lady, you're going
to burn yourself severely.

- Yes, Chef.
- Young lady.

- Yes, Chef?
- Stop what you're doing.

- Uh-oh, uh-oh.
- Uh-oh. He's yelling.

You're picking it up
with your hands.

You've got gloves on.
It's really dangerous.

- Yes, Chef. Heard.
- Stop it.

I am going to run over there
and rip off

those damn gloves if they
don't come off themselves.

- Oh, God.
- Walking scallops.

- OK, let's talk.
Let's talk together.

Let's talk.
Take those gloves off.

Touch those scallops.
Just touch them.

Come on, then,
give me some feedback.

- They're overcooked, Chef.
- They're rubber.

- They're rubber.
- They're rubber.

That's not good.

I think my problem wasn't that

I don't know
how to make scallops.

I think my problem was,
that stove is really hot.

Watch.

In. Don't touch them.

My face was cooking.

Like, I would say
my face right now is

probably a medium rare.

And then they're out.

- Yes, Chef.
- Let's go.

Haley, get a grip.

As Chef Ramsay
finishes schooling

the Red Team on scallops...

Mm-hmm.

I've never seen
intensity like this before

in any sort of kitchen.

The Blue Team is getting

appetizers ready
for their first ticket.

- On order and fire.
- Yes, Chef.

Four covers, table four.

Two beet salad, one scallop,
one table side.

- Yes, Chef.
- Two beet salad, one scallop?

- Heard.
- It's all you on that side.

Beet salads take no time, OK?
- Got you.

Two out on beet salad.

- Heard.
- Heard.

Scallops going down.

- Burrata.
None, none.

We're missing the burrata
on our station.

That was something I missed.

I got it. I'm going to borrow
one from the Red kitchen.

We're good.
- Diego, hold off on scallops.

Diego. Diego.

No response.

No response.

- Scallop salad, is it up?
- Not yet. We need burrata.

James is going
to get us burrata.

I mean, I'll try to hold
these as long as I can, but...

- I got it, I got it, I got it.
Right here, right here.

Here.

- One minute out.
Two beet, one scallop.

- Walking scallop.
- Salad, please. Let's go.

- Behind. Walking scallops.
- Come on. Let's go.

All right.

Hey, Blue Team.

Blue Team, come here,
all of you.

- Yes, Chef.
- Just touch them.

- Behind, Chef.
- Tell me what you think.

- Over.
- Overcooked, Chef.

- Overcooked.
- Come on!

- Let's go.
- Yes, Chef.

- Refiring, Chef.
- Refiring scallops.

Who cooked them?

- I did, Chef.
- Come on.

Heard, Chef.

That's not going to determine
the rest of service, guys.

Yes, Chef.

I take the blame
for overcooking scallops.

But also, it was just
a lack of communication.

They didn't tell me
that they needed more time

soon enough.

Walking scallops.

- Good.
John, let's go.

With the Blue Team back on track

and appetizers flying out
to the dining room...

- Y'all got it, man.
You got it.

- OK.
- That's right. Yeah!

Chef's Ramsay's attention

shifts to the Red kitchen.

- Right, ladies, let's go.
- Yes, Chef.

Four covers, table 22.

One carbonara, one scallops,
one risotto, one tableside.

- Heard, Chef.
- Let's go.

- Four all day?
- Heard, Chef.

One carb, one scallop,
two rizzo.

Service is important
for all of us,

but I think Jeyda feels
the heat the most

'cause she really needs
to perform well on this

or she may be up.

How long for the risotto?

We need one more minute
on lobster tail.

One more minute
on lobster, heard.

OK, let's go.

Come on, I gotta get that
on the plate

before the lobster right here.

Lobsters walking,
scallops walking.

Right here.

- Red Team.
Red Team, come here.

It's only 20 minutes
into dinner service.

Lobsters walking,
scallops walking.

And Jeyda is hoping
her first attempt at lobster

goes better than
her first attempt at scallops.

- Red Team, come here.
- Yes, Chef.

- Oh, hell.
- What happened there?

We don't even need
two lobster tails.

You can't even count.

I'm cooking the scallops
for you.

And the skewer?
Take the skewer out, please.

- Yes, Chef.
- Yes, Chef.

- Let's go, ladies. Come on.
- Heard, Chef.

- Come on. We got this.
Let's go.

Take the skewers out.

It takes two seconds.

That's fine.

Go, go.

That's a little bit of
a rookie move right there.

But you know, it's only
the second dinner service.

- Don't let this affect us.
Don't let this affect us.

With appetizers now finally

flying out of both kitchens...

That's good.

It reminds me of Maine.
I love Maine.

To very satisfied diners...

That's a good job right there.

Compliments to the tartare chef.

I would like to say it's
the chef's kiss and thank you.

Chef Ramsay is now ready

to move on
to the Blue kitchen's first...

- Entrée.
Two chicken, two Wellington.

Yes, Chef.

Miguel, you feel good
on garnish?

- Yeah, cooking up garnish.
- OK.

- Solo-dolo on garnish.
I'm as ready as I'll ever be.

Behind, behind.
Where do you want it, Chef?

All right, off.

Do you know where'd
I'd like to stick it?

- Off, will you?
- Sorry, Chef.

Lapse in judgment.
Sorry, Chef.

- You walk those garnish?
- Garnish walking.

Call us when you're walking, OK?

- Sorry, I did.
- Gotta get the meats up now.

I said walking garnish.

All of you, grab a spoon now.

Have a taste
of what we're getting sent.

No salt, no butter.

You're in charge!
- Yes, Chef.

- Ice-cold polenta.
- Sorry, Chef.

- Come on, guys!
- Yes, Chef.

- Get it together!
- Yes, Chef.

And don't send me that again.

- Never again, Chef.
- Come on, y'all.

- Tell me what you need.
- Let's reset.

- Salmon?
- So what is this?

Let's reset, please.

This is my mess.

Should we hydrate this
a little bit?

Yes.

Frankly, I'm so
in my head right now,

I don't even know
what's going on.

- I'm going.
Going on Welly.

- You're good.
I'm walking that chicken now.

- Behind.
- Behind.

- They should be good.
- Taste, taste, taste.

Can you bring those over here?
- Yep.

- I need that polenta.
- It's good. Good.

- It's three ounces of polenta.
It's got to be hot by now.

- Go, James, please.
Go, bud.

With Mike jumping in

to help Miguel
get garnish out...

- Oh, my gosh.
- That's phenomenal.

- So good.
- Oh, my gosh.

Chef Ramsay is now focused

on the Red Team's entrées.

Four covers, table 26.

Two salmon,
one Wellington, one strip.

- Yes, Chef.
- Heard, Chef.

- Let's go.
- Yes, Chef.

Here we go, here we go.

I am on meat station tonight
with Nadia.

I'm pumped about it.
I'm ready to take it on.

But as confident as I am
in cooking meats,

I also am, like,
my pants once again.

That's all I do here.

- Are you ready, Kylie?
- Walking.

- Walking Wellies.
- Walking.

Thank you. Let's go.

You two, come here.
- Yes, Chef.

- Beautifully cooked.
- Thank you, Chef.

- That's how I want it now.
You've raised the bar.

Do not go backwards.
- Yes, Chef.

- Thank you, Chef.
- Let's go.

- Let's go, ladies.
- Let's go.

Let's go, ladies.

- Whoo. All right.
We're good, guys.

We're good.

Go, John, please. Let's go.

Oh, that's really good.

It's so tender.

It's really delicious.

- Good?
- Yeah.

Six-top, two salmon,
two pork, two Wellington.

- Heard?
- Yes, Chef.

Let's go.

Two salmon, two pork,
two Wellies.

Get those pork on the grill
right away.

The pork need the most time.

- You got a pork?
- Yes, Chef.

We have two different sizes
of pork being cooked.

And what that means is,
we got to cook one

significantly longer
than the other.

Pork, how are we doing?

- I already temped.
They're perfect.

This one? You temped this?

- Yeah, I temped it.
- What was it?

We firing?

- Those are good?
- Yes, Chef.

If they need more, just
throw them back in the oven.

- We're good, Chef.
We're good.

- Wait for Miguel's call.
- Yes, Chef.

Hey, what did this get,
the lamb?

It's going to get pine nuts
at the end.

It's burnt.
You gotta redo it.

Redo it.
They're burnt.

I need at least
three minutes on garnish.

- Three minutes on the garnish?
- Three minutes on garnish.

Three minutes on garnish.
- OK, we're pushing back.

Three minutes on the garnish
for the six-top.

Come on, Miguel.

Hey, Gabe and Dylan,
if he keeps on backing you up

like that, every
ounce of protein

- is going to be overcooked.
- Yes, Chef.

So you guys need
to communicate quickly,

'cause I'm losing my patience.

- Understood.
- Yes, Chef.

Garnish, are you guys recovered?

- I'm shutting everyone out.
I don't hear anyone.

Noises aren't really
entering my head.

It's kind of just like a...

TV shutting off.

- Let's go.
Wellington, pork, please.

- You're walking pork chop?
- Oui, Chef.

Beautiful.

- Excuse me, excuse me.
Sorry, sorry, sorry.

For the pork, Chef,
where would you like it?

You got the easiest job
in the house tonight.

- Yes, Chef.
- Come on.

Hey, Blue Team, come here.

Wellingtons are gray.

Gray.

I got a sort of pink pork there
and dry pork there.

I have no idea
what the has happened.

Get a grip quickly!

- Yes, Chef.
- Start that again.

Yes, Chef.

Two salmon,
two Wellington, two pork.

Miguel, get your together.

This is, like, real barebones
line cook.

- Dylan.
- Yes?

- How long pork in the oven?
- Go by temp.

It's going to take a long time.
- Heard that.

Perfect. Beautiful.

As the Blue Team
begins the daunting task

of refiring an entire six-top...

Boys, we're not leaving tonight.

OK?
- Let's go, boys.

Chef Ramsay is now focused on

making sure that Jay Pharoah
is not waiting much longer.

- Entrée.
One lamb, one strip. Heard?

- Yes, Chef.
- One lamb, one strip.

- Six minutes.
- Six minutes.

- Six minutes.
- Six minutes, Chef.

- Come on, boys. Come on, boys.
We need... come on, now.

Haley, how are you on garnish?

Fine.

We got four minutes
on that first ticket.

- Wellington?
I got it.

One Welly, two salmon,
one strip in four minutes.

Heard.

We are like
a well-oiled machine.

And we're all ready
to help each other if needed.

- Garnish the pass.
- Come on, Haley.

It's coming,
it's coming, it's coming.

- You got it, girls.
Let's go.

Whoo! You're looking great.

- Let's go, Jeyda, please.
Let's go.

- Walking the pass.
One strip, one pork walking.

- Walking garnish.
- Right here.

That pork was
cooked beautifully.

Last halibut cooked beautifully.

Thank you, Chef.

- New York strip, beautiful.
- Thank you, Chef.

- Don't celebrate. Just focus.
- Yes, Chef.

- Here we go, guys. Here we go.
- Yes, guys.

With the Red kitchen
now firing on all cylinders...

Excellent.

It's now time for the Blue Team

to deliver
to their VIP chef table.

OK, lamb and the strip
are ready.

- Fries, fries.
- They're done.

Garnish is walking, VIP.

- Fries, Chef. Right here.
- Go, go. Protein's going up?

- That's it.
It doesn't get orange, right?

- Behind, hot.
- Lamb's coming up, Chef.

Hot sizzle, Chef.

Oh, hell, man.

Hey, Blue Team.

Who's the first nominee
for the men?

They can speak for themselves,

but they know who they are.

One simple request.

Who and why?

And you make a big
song and dance about it.

I ain't no b*tch, Chef.

I don't give a.
I ain't no b*tch.

I ask the questions,
you give the answers.

- That, dog.
- I ain't here for that.

- You want a jacket?
- You want to talk some?

Let's go step outside.

You want to talk about fighting?

- Oh, wow.
- You wanna get rough?

- Do you think I'm scared?
Huh?

I asked you one simple question,

and you couldn't answer me.

And then you want
to get all tough

and up close and personal.

- You.
- You got no respect.

- No respect?
- Now get out.

It's well over
an hour into dinner service.

I have no idea
what the has happened.

Get a grip quickly.

- Yes, Chef.
- Start that again.

Yes, Chef.

And while the Blue Team is still

digging itself out
of a costly six-top refire...

OK, lamb and the strip
are ready.

- Fries.
- They're done.

Garnish is walking, VIP.

Jay Pharoah's entrées

have just arrived at the pass.

- Just a little hungry.
That's all.

Just a little hungry.

Oh, hell, man.

Hey, Blue Team.
- Yes, Chef.

Come here.

That's not even rare.

That's ice cold and raw.

And that's how we want
to treat our chef's table,

our customers?

No, Chef.

Honestly, I'm on the verge
of kicking you all out

because it's painful.

Get a grip.

Can I get another lamb urgently?

Yes, Chef.

- Urgently!
- Yes, Chef.

It's hard to send
a lamb out that raw.

- Gabe, come here.
- Yes, Chef.

Behind, behind.

Serve the New York strip

and apologize the lamb's behind.

- Yes, Chef.
- Serve it.

Chef's table. Let's go.
- Uh-oh.

What's up, what's up, what's up?

Here's your
perfect steak frites.

- Oh, that's...
- Lamb is coming right behind.

I'm waitin'.

- You want a bite?
- No, no. I don't want no bite.

I want my lamb.

- Right.
Back to the six-top.

Two salmon, two pork,
two Wellington, yes?

Yes, Chef.

How long?

Four minutes, Chef.

- Sorry?
- Four minutes.

How long is your Welly
over there?

I'm ready. I'm waiting
on garnish. Let's go.

What's up with this, then?

- Those are ready.
Those are ready.

Yeah, that's what I'm saying.

- Who's driving this ticket?
- Yes, Chef.

Meat should be... pork should be
driving this ticket.

We said four minutes out.

We're going to go
four minutes out.

Let's get this out.
- Thank you!

Four minutes.

Just keep communicating on time.

I just need to step up
the communication

and lead the kitchen on fish.

We just walked garnish.

Let's go ahead and walk
proteins in 30 seconds, OK?

Walking proteins in 30.

Excuse me, Chef. Excuse me,
excuse me, excuse me.

Excuse me, sorry.
Sorry, excuse me.

- He walked Wellies. Go.
He walked Wellies. Go.

Walk pork chops as well.

- You got those porks?
- Yes, Chef.

- Let's go.
- Behind. Walking salmon.

Hell.

Blue Team.
- Chef?

I mean, it's not even cooked.

Who cooked that pork?
- I did, Chef.

Raw.

I'm not laughing.

- Yes, Chef.
- Get out!

- Yes, Chef.
- All of you, get out!

Yes, Chef.

Out, out, out!

Come up with two nominees

that you think your team
could do without.

Yes, Chef.

Good news is,
you're spoiled for choice.

Yes, Chef.

What about my lamb?

All right.

Well, first service
kicked out, boys.

You're not serious
right now, buddy.

- Let's not...
- You're not laughing.

- Are you serious?
- You're not serious right now.

I'm serious, bro.

Diego makes a comment.

I'm like, do you think
somebody's going to laugh, bro,

that we got kicked out?

There's a time and place
for everything,

and that was neither
the time nor place.

Gabe?

Chef Miguel and Chef Diego.

I'm going to be straightforward.

I think our nominees
should be Miguel and Aiden.

I feel like
went down on garnish.

Need you to be expo, need you
to be the bigger voice.

I nominate Miguel and Diego.

I agree with everything
you said about Chef Miguel.

But Chef Diego, I don't know
how I'm able to execute

if things are constantly
in different areas.

You're telling me meat's done
when it's not.

I'm getting yelled at
by Chef Ramsay for your issues,

and I'm taking blames
for things that you did

and that I didn't.

The mistakes made
on fish tonight,

they didn't all land on me.

Aiden got flustered
very quickly.

He was forgetting stuff,
you know?

That's why I was helping him
with the pork.

That's why I was
moving him around.

Aiden needs
to take accountability

for his mistakes.

I think it's Miguel and Aiden.

Just because from what I saw,

I went to help garnish, obviously.

It was just a -show
on garnish when I got there

when Chef said
it was the two porks.

- OK, next.
- Hold on.

No, no, no.

I would like to respond to that.

No, not right now.

This is.

Diego has it coming
to be nominated.

I mean, everything that
went wrong on fish station

came from him.

Bro, we just got chewed out

for not doing our jobs
right now.

But now, he's saying that

things aren't even correct.

Left to say
after, then we chop it up.

Guess what?

I'm the face of fish station.

Let's call it.

Blue Team, I've got one word

to describe
your performance tonight.

Shocking.

Gabe, Blue Team's first nominee
and why.

Our first nominee
is Miguel, Chef.

- Miguel.
Why?

Garnish got off
to a rough start.

Failure to ask for help
up front.

And when he did,
we were able to get out of it,

but it was too far gone
at that point, Chef.

Second nominee and why.

Chef, our second nominee is...

Diego, Chef.

Diego.

His support on fish station
was lacking.

Too much crossing over,

confusing both partners
on the station, Chef.

Misjudgment, mistiming,
miscalculations,

and then it boiled over
from there.

Gabe, did anyone else
receive votes?

Aiden did, Chef.

Aiden.

Aiden and Diego were
both on fish,

and he listened to Diego's
judgment on certain things

and kind of...
it didn't really work, Chef.

It didn't work at all.

Diego, Miguel...

and Aiden, step forward.

Miguel, what the happened?

- I was overwhelmed.
I 100% messed up.

This wasn't my best
when I was starting to drown.

I didn't know that I needed it,
but I absolutely needed help.

I need to learn
how to communicate better

and to just learn
how to flow with my team.

And I think the only person

that can teach me that
is you, Chef.

I'm not running
a culinary school.

Diego.

Two pork chops.

One was overcooked,
one was undercooked

for the same table.

That was Chef Aiden.

- Chef Aiden cooked it?
- Yes, Chef.

Aiden, what happened
to the pork chops?

I have no idea
why that happened.

I was not the one
to take it out.

And I told him that there are
two different sizes of pork.

One needs to stay in there
longer than the other.

So are you taking
responsibility or is it Diego?

Chef, I will take
responsibility for that.

- You'll take responsibility?
- Yes, Chef.

I appreciate the honesty.

Aiden, are you the weakest chef
in the Blue Team?

Absolutely not, Chef.

If anything, I believe
I'm your strongest chef here.

So who is the weakest then?

I believe it is Chef Miguel,
Chef.

Chef Miguel,
same question to you.

Are you the weakest?

Absolutely not, Chef.

Then who is?

- Chef Aiden.
- Chef Aiden.

Diego, are you the weakest chef
in the Blue Team?

No, Chef.

So who is?

I don't believe any of us
are weak.

I believe we all have
our strong suits.

I'm not looking
for nine head chefs, Diego.

My decision is...

Aiden, back in line.

Miguel...

you are on thin ice.

So thin I can hear it cracking.

Back in line.

Thank you, Chef.

Diego, I asked you
a question, you avoided it.

And young man, in this industry,

you need confidence.

And right now,
you are lacking that.

Please give me your jacket
and leave Hell's Kitchen.

Thank you.
- Thank you, Chef.

- Good night.
- Good night.

One simple question.

- I had way more to prove.
I had way more to show.

This has definitely ignited

an even larger flame in my heart

and my passion for this.

I'm definitely going
to prove Chef Ramsay wrong.

Cut the and get real.

It's a competition.

Get out of here.

By the grace of God,
I dodged a b*llet.

But I have a fighting spirit
and I know that I'm not done.

I'm trying to get off the ice
real quick.

This is a huge win
for the Red Team.

We have a lot
to improve on still,

but this is, like,
giving us the motivation now

to feel more confident
in service

and confident as a team.

It sucks seeing anybody
on the team going out,

but I got to make sure
Gabe's not going home.

Diego wanted to avoid
answering a simple question,

so I'm going to avoid having
him as my next head chef.

Next time on "Hell's Kitchen"...

When these young chefs
go back to school,

will someone flunk the basics?

- What does that need?
- Salt.

We look so dumb, dude.

My God.

Sauce burning.

There's a sauce burning.
- Mike, that was your sauce?

And will one chef
become so overwhelmed...

I know Mike could
easily get in his head.

I would get in my head, too.

They quit the competition?

Do you want to go home?

Oh, man.

Find out next time...

Lost all my respect.

On a highly spirited episode...

Just give me tequila
and we'll be happy.

Of "Hell's Kitchen."