22x09 - More Bang for Your Buck

[bunniefuu]

[narrator] Previously on Hell's Kitchen...

Each team needs to cook dishes
from each of these incredible cultures.

[narrator]
Chef Ramsay designed a challenge

that tested the chefs' creativity
with America's favorite cuisines.

-What's everyone making?
-[Atoye] Fried rice.

-Tacos.
-What are you doing?

-Veal Parmesan.
-[narrator] But in a surprise twist...

Blue Team, Red Team,
I need one of you to leave the kitchen,

stand on the other side
of the hot plate... Hurry up.

-[narrator] It also became a major test...
-Little bit of peanuts.

[narrator] ...of the teams' ability
to communicate.

It was Atoye's struggle
to make her voice heard...

-You want rice in the wok, yeah?
-Right here.

Let me finish. I'm talking now.

[narrator] ...that sank the Red Team.

The rice is overcooked,
and the shrimp are undercooked.

Blue Team, congratulations. Well done.

[narrator] Her disappointment
with her team led to a major meltdown.

Carmen, you didn't let me get
two f*cking words out, bruh!

f*ck this sh*t, bro.

Emotionally, I am drained.

-[phone rings]
-[narrator] That afternoon, Chef Ramsay

had performance reviews with each chef

and asked them to...

Rank your team, strongest to weakest.

[narrator] And based on those answers...

Jason and then Devon.

[narrator] ...two chefs from each team

had to cook the most important
filet mignon of their lives.

One of you four will be leaving
the competition tonight.

If I cannot cook a steak,

then I do not deserve
to be in this competition.

[narrator] Sandra...

Wow. That's beautiful.

[narrator] ...and Jason
saved themselves with perfect filets.

You've definitely cooked
the filet beautifully.

[narrator] It all came down
to Atoye versus Devon.

This is a really tough choice.

[narrator] In the end,
Chef Ramsay selected...

Atoye.

[narrator]
...to continue on in the competition...

I showed that I deserve to be here.

Thank you.

[narrator] ...which ended
Devon's American dream

of becoming head chef at Gordon Ramsay's
Hell's Kitchen restaurant

at Caesars Palace in Las Vegas.

And now, the continuation
of Hell's Kitchen.

[gasps] Yes!

-Oh, sh*t.
-That's my girl.

Atoye...

-No way.
-...is here.

[John]
I'm shocked Devon's not coming back,

and that's gonna be
Red Team six, Blue Team four.

And... [sighs] ...that's gonna be tough.

[Donya] Girl. That's my f*cking girl.

That's what I was talking about, boy.

-You did it!
-You did it, girl.

-That's how you do that sh*t.
-Yes!

[Atoye] I'm so over the Red Team.

Put at the bottom two,
it feels like I'm the weakest chef.

I don't have to sit at your table.

If somebody tries to tell me
that there's not enough room at the table,

I will build a bigger table.

I sit at my own damn table.

Oh, man.

What's going on?
I hear there's a party out here.

-What are we doing out here?
-Hey.

Hi. everybody.

Uh, my name's Gladys. Gladys Keegelman.

And, uh, you know, I wanted to stop by.

-How are you? Hi, I'm Gladys.
-[laughs]

Sandra, Gladys, Gladys, Sandra?
Sandra, Gladys?

What the hell is going on here?

Did you almost make it on the competition?

You know, I almost did. But they're like,
"You're just getting too old.

We're just scared that you might
break a hip or something, you know."

Oh, my gosh. Gladys is a queen.

You know, this younger generation,
everyone's just so f*cking sensitive.

You're gonna get in the tub?

I don't like hot tubs.

They're too hot.

Get emotional, babe. It's okay.

Just don't make people think
that you're that much of a p*ssy.

-You know what I mean?
-[laughs]

Gladys is just such a positive light,
and she's such a joy and fun to be around.

Do you know somebody on the show?

Uh, well, I know Sandra,
and now I can't find the bitch.

[Ryan] Can't see her, huh?

-She's like Houdini.
-No, I can't.

She's like Houdini, that m*therf*cker.
Yeah, I know.

One minute she's here,
next minute, she's gone.

Exactly. Exactly.
She might be gone tomorrow.

[laughter]

[laughs]

Thank you so much.
You guys have a great night.

Line up. Good morning.

-Good morning.
-Morning, Chef.

[Ramsay] Rise and shine.

One, two, three, four, five,
six chefs in the Red Team.

One, two, three, four chefs
left in the Blue Team.

-You need a teammate?
-Yes, Chef.

The person joining the Blue Team is...

Atoye.

Please come and step over.

[Atoye] Time to switch it up.

-Welcome.
-Welcome, welcome.

Come over to the Blue Team.

The guys are welcoming,
loving, and everything.

And, uh, I feel good.

Blue looks good on me, you know.
[chuckles]

-[Ramsay] Into the Blue Team.
-Yes, Chef.

Right, now we have five and five.

You know, to run a restaurant,
you need to understand pricing,

you have to understand profits,

and you have to understand
what draws customers in.

It's about the creativity. Is that clear?

[all] Yes, Chef.

-Now, $100, $100.
-Thank you, Chef.

[Ramsay] Your goal is to create
the most expensive menu possible.

The winning team will be determined

by the combined total price
of all five entrées.

Ten minutes. Your time starts now.

Let's go. Go, go.

Do not bring me any change.

[narrator] In this test
of the chefs' creativity,

each team must first
collectively shop for ingredients

and then make dishes
that command the highest price possible.

Hey, they're going to meat.
Should we hit produce?

[all] Produce, produce, produce, produce.

-[Leigh] What are you gonna get?
-[Sammi] Do you have filet mignon?

Can I get filet?

I am going to go towards
more of an expensive cut of meat.

People like to spend money
on red meat when they go out,

so, you know, if you were
buying those cuts of meat

for, like, $8 at the grocery store,
but we can sell it for $50,

I mean, that is a great profit margin.

The front, but two more forward.

-Keep going forward.
-No, no, no.

-Back two, she was...
-One more.

-Yep.
-That's the one filet. That's just me.

Oh, my God. These poor men
working behind the counter.

You have five ding-dongs
that are, like, screaming at them.

New York strip, please, one portion.

One portion of New York strip, please.

-[Carmen] Please faster.
-Please.

[Dahmere]
Let's get our proteins. Proteins.

Hi.

I vote trout.

-[Ryan] I got... I got scallops.
-I vote trout.

Yes, add the chicken thighs.
Two chicken thighs.

My chicken thigh is about $1.79.

That's a high profit margin.

It's chicken.

You know, so for me,

that money can be spread amongst the guys
because I can elevate this dish.

I don't need it wrapped.
Just give it to me.

-Two minutes, guys.
-Two minutes.

Is there anything we don't need in here?

-Where is Donya?
-I'm coming. I'm looking for Parmesan.

-I'm looking for Parmesan.
-[Sandra] Where is Donya?

[Donya] Parmesan.
I'm getting Parmesan cheese.

-Five, four, three, two, that's time.
-[contestants clamoring]

You're done.

[narrator]
With the shopping portion complete...

-What are we at?
-[cashier] $98.28.

Whoo!

[narrator] And both teams
within their $100 budget...

-[cashier] Ninety-four.
-[Sandra] Cool.

[narrator] ...the chefs now have


and maximize the profitability
of their ingredients.

-Aprons on as soon as you can.
-Yes.

[Santos] Creativity is important.
Presentation is important.

-It's gonna up the value of your dish.
-[all] Yes, Chef.

-[John] Going rustic today, Chef.
-Yeah?

Yeah. Just elevating my plating.

Today, I'm doing a nice grilled pork chop
and an apple compote on top.

And this is just straight from my heart.

Mom's cooking with me today.

I'm so inspired by my mom.

It just... it brings me back
to, like, being a kid

and having tons
of pork chops and applesauce.

[Santos] Rustic is good,
but make sure they'll perceive value.

[John] Yes, Chef.

Uh, do you have a starch on yours?

A starch?

-Or no?
-A parsnip-leek puree.

-Yeah. Okay.
-Yeah.

I'm making a ribeye,

so I'm hoping that I can at least get
in the high forties in order to win this.

Fried shallots, chimichurri,
and then, uh, some carrots.

-Okay.
-Yeah.

Chef, would these pair...

Whole rainbow trout.

I'ma debone it, lay it flat
so it's the whole fish displayed.

You know, it's my first time
deboning and butterflying an entire fish.

Most times, I just cook the whole fish.

I have to be careful
'cause the trout is delicate.

I'm just following the bones.

Looking at the fish, opening it up
and seeing what the bones look like,

I committed to the idea to elevate it,
show a little technique, a little flair.

You can charge
a nice pretty penny for that.

Don't go too heavy.
Rainbow trout's very light.

Wanna be able to taste it,
so just be careful.

Thank you, Chef.

I'm doing a kombucha lemon cayenne,
kombucha beurre blanc.

That's smart. Uh, cheaper than vinegar.

-The kombucha.
-Yeah.

I'm going to do a butternut puree
and, like, a kombucha beurre blanc,

which I'm totally stoked on.

It's like, "Ooh, kombucha,
that's different.

I never thought of that, you know."
And I'm like, "I know."

-[Christina] You're just about five.
-Heard, Chef.

[Christina]
Does everybody have their plate?

Yes, Chef.

How'd you cook your potatoes first?

So I just sautéed them first
and then put 'em in the oven.

What are all these bits?

So those are my shallots and my garlic,
but I'ma pluck that out in a minute.

I came over too late.

I'm looking at my shallots and my garlic,

and they're... they're burnt in the pan.
Like, oh, my gosh.

Just taste it.

Oh, sh*t.

Those little black burnt bits
taste like black burnt bits, you know?

Yes, Chef.

I didn't have to go back to scratch,
so what I did was rendered off some more,

get my sauce,
and get those crispy bits out.

-See how much better that looks?
-Yeah, it does. Thank you, Chef.

-Ninety seconds. Red Team, Blue Team.
-Yes, Chef.

You have olive oil on your station.
Grab a pastry brush.

I'm falling a little flat right now,
and I'm a little worried.

It's a strong steakhouse dish,
but it's not a strong gourmet dish.

Give this a little brush
so it stays glistening.

[Donya] Heard. Glistening.

-[Christina] You guys should be walking.
-[Ramsay] Ten, nine, eight,

-seven, six, five, four...
-[contestants clamoring]

...three, two, one, and serve.

-[Sammi] Right behind.
-Well done.

f*ck.

I wish I had three more seconds to throw
something green, a little fried kale,

toss it in my salt and put it on a plate.

But five seconds is up right now,
and all I could do is just plate,

look at it and hope for the f*cking best.

We have a very special judge
joining us today.

Behind the amazing restaurants
Lucques, Tavern, and A.O.C,

please welcome
the phenomenal Suzanne Goin.

[contestants applaud]

Chef Suzanne Goin,
predominant restauranteur,

knows her business like no one's business.

And it's just a pleasure
to be in her presence.

You know the secret behind
not just being a talented chef

but running a business.

It's necessary to be able
to take those lowly ingredients

and really make something of them.
Like a chicken thigh.

Like, if you can make
a really delicious chicken thigh,

you're good, because you can
charge so much more,

and that can really help
your restaurant survive.

Let's start with Atoye.

[narrator] In today's challenge,

Chef Suzanne Goin
will taste each dish individually

and score it with a dollar value.

The team with the highest
combined total wins.

-Describe to the chef, please.
-I have a crispy-skin chicken thigh,

um, and it's on a bed of roasted potatoes.

I tasted all her components.

I was right next to her
when she was plating.

She is going to knock this
out of the park.

Looks very appealing,
something that you really wanna eat.

-Absolutely. Thank you.
-[Ramsay] Visually, it looks beautiful.

Really nicely balanced dish, I think.

[Ramsay]
Chef, in terms of value, on a menu...

-[Goin] Mm-hmm.
-...um, what price would you give that?

The guys are a cohesive bunch already.

So as I'm literally
just coming to the team,

I feel that I have to impress them.

I would go, um...

I have a crispy-skin chicken thigh,

and it's on a bed of roasted potatoes.

[narrator] In today's creative challenge,
Chef Ramsay has tasked the teams

with taking their 100 dollars'
worth of ingredients

and making dishes
that are the most profitable.

Looks very appealing,
something that you really wanna eat.

Absolutely. Thank you.

[narrator] Atoye is up first,
as she tries to impress her new teammates

by transforming a humble chicken thigh
into a dazzling expensive dish.

[Ramsay]
Chef, in terms of value on a menu...

-[Goin] Mm-hmm.
-...um, what price would you give that?

I would go, um...

-Thirty-two.
-Yeah, I agree. It's gotta be.

-Great job.
-Good job.

I'm definitely excited to have Atoye
a part of the team now.

Maybe this is the switch that she needs

to boost her and push her forward
in the competition.

I'm glad to have her on the Blue Team.

Donya, let's go.

Present your dish to Chef, please.

-Here you go.
-Hi.

[Donya] Right there you have
a New York strip steak.

I seared off the mushrooms
just like I seared off that steak,

basted in some butter.

Also, on top of that steak, you'll also
have three types of peppercorns.

It's a little plain.

I like simple, but I feel like
a little something to maybe make it pop...

-Pop, like a green.
-A lit... Yes.

[Ramsay]
You've taken it to medium. What a shame.

Chef, the value of that on a menu.

Steak is definitely something
that costs over fortysomething dollars.

I'm gonna go 39.

-Damn.
-Hey, head up.

Head up, yeah. Yes, Chef.

[Ramsay]
Up next, uh, Jason. Let's go, please.

Go, Jason.

[Jason] So we have a cap of ribeye.

On top, we have
a pickled Swiss chard stem.

Wow.

-So it's the ribeye cap?
-Yes.

-Okay, that's a smart choice.
-Thank you.

I think it's one of the most trendiest
cuts on the planet, right?

-100%, Chef.
-Yeah.

[Jason] Cap steak... it's more expensive.

The amount of meats, the presentation...

I'm thinking I'm gonna get,
like, $40, $42 out of it.

I think that's a great plate cost.

On a menu, what would you price that at?

-Forty-eight maybe.
-Forty-eight.

-Yeah.
-Wow, that's a good price.

-Yeah.
-Thank you, Chef.

Up next from the Red Team.
Leigh, step forward, please.

Today I have a bone-in,
pan-seared pork chop

and a cauliflower puree.

Visually, the pork chop's really pretty.

I guess the presentation for me
is a little...

I don't know if it feels a little dated
or something with the circle.

Yes, Chef.

[Ramsay] How'd you cook that pork chop?

I seared it in the cast iron
with brown sugar and fennel seed, Chef.

-Your seasoning's on point.
-Mm-hmm.

The price on a menu
elevated as an entrée.

Forty-two.

-Forty-two dollars.
-What do you think?

-Yeah, I totally agree.
-Yeah.

[narrator] Ryan is looking to keep
the Blue Team ahead

by choosing one of the more expensive
proteins of the day, scallops...

I guess I would say I like, don't love.

-What did you pay for your scallops?
-Ten dollars.

-People know they're expensive.
-Did you do 'em justice?

Forty-four?

[Ramsay] Forty-four.

Wow. Good price.

[narrator] ...while Sammi presents
one of the most expensive cuts of beef,

the filet mignon,

hoping it will translate into big money.

-Does it taste as good as it looks, Chef?
-Mm-hmm.

What's it worth in your vision?

-I think 52.
-I'd agree.

Delicious. ex*cuted beautifully.

[narrator] Next up is Dahmere,

who is trying to
maximize profit for his team

with a fairly inexpensive fish,
rainbow trout.

Let's get one thing clear:

-fish cooked beautifully.
-Thank you, Chef.

What price would you
market that at, please?

-Thirty-two.
-[Ramsay] Thirty-two dollars.

-Yeah. For trout, I agree.
-Thank you.

[narrator] Followed by Sandra's
creative take on kombucha salmon.

-Salmon is cooked beautifully.
-Thank you, Chef.

I would do a little bit more,
whether it's more of the sauce

or up the kombucha.

That sparked my interest,
and I'm sort of searching for it.

-Right.
-[Ramsay] Yeah, more.

The price would be what?

I would say 34.

Thirty-four dollars. I agree.

Wow, this is tight. Johnathan, please.

Time for me to step up to the plate

and show Chef Suzanne
that I created a badass dish.

What you have there is sweet potato puree
on the pork chop itself.

I grilled it, and I let it rest
with the rosemary butter.

And then I did a compote of apples,
a little cinnamon.

It just kind of reminds me of home.

-Chef, how does that taste?
-That's so good.

Now that's like, "You have to go there
and get the pork chop."

-Thank you. Wow, that means a lot.
-Yeah.

No, it's really good.

Young man, it's, for me,
the dish of the night.

Thank you guys.

Chef, the price of that
on a menu, tonight,

what would you be happy
pricing that dish at?

I might go bold and go...

Am I crazy to go 52 for a pork chop?

I would pay $52 for that.

-I would for sure pay it.
-[Ramsay] Yeah.

-Can I have it for dinner?
-Yes. Oh, my God.

Young man, congratulations.
Fifty-two dollars. Well done.

-Great job.
-That's unbelievable.

Blue Team, total of $208.

-Right, Carmen, let's go.
-The pressure's on.

There's a lot of talent in the top ten,
so I just wanna make sure that I own it

and deliver and sell
the hell outta my dish today.

I made a seared ribeye

with a parsnip and leek puree
and some glazed carrots.

Did you think about puree
plus lime plus steak?

I just wanted to add some fat and cream
and kind of, like, a smooth texture

and then some acidity
with the brightness of the chimichurri.

Ribeye is beautiful.

Take that back in line, please,

whilst Chef debates a price on that dish.

-Red Team, 41 to tie and $42 to win.
-Oh, God. Don't tell me that.

[sighs]

Uh, I'm gonna go with 40.

[Ramsay] Forty dollars.

-Forty.
-f*ck.

Blue Team, congratulations.

-Your feedback's been amazing.
-Oh, thank you.

All of you, thank this amazing lady.

Thank you.

-Now there's a lady who knows her pricing.
-[sighs]

Blue Team, congratulations.

-Thank you, Chef.
-Thank you.

I'm sending five of you
to live the high life

in the most elegant, opulent, decadent

trailer park.

-Okay.
-I'm not joking.

Okay.

The amazing Hicksville Trailer Palace
in beautiful Joshua Tree.

-[gasps] Oh.
-Holy sh*t.

This desert oasis has it all.

Man, it feels f*ckin' amazing to win.
We're going to, like, Joshua Tree.

I never heard of the place,

and I'm excited to see
what that's all about.

Red Team.

There's one thing
that badly needs restoring:

our stock of beef Wellington.

You know the signature dish
is just through the roof.

It is a hot seller.

So let's start off with the puff pastry
from scratch, right?

[all] Yes, Chef.

Churning the butter.
It is a bit of a massive undertaking,

so please be careful,
but it needs to be done.

Head back into the dorm.

-[all] Yes, Chef.
-Thank you, Chef.

-Thank you.
-[Ryan] Good job, boys.

[Atoye] Great job, guys.

-[Donya] Sorry, guys.
-I'm sorry too.

Like, I just don't feel
like I'm growing anymore.

This is not working for me.

But, like, your puree was delicious.

It was delicious.

This is the sixth challenge
that we have lost in this competition.

And obviously, those are not all my fault,
but I do take a lot of blame.

So you know, I'm not
feeling well at all right now,

and it is starting to take a toll.

You gotta bounce back.

-Nice job, bro.
-Thank you, baby.

We wanna actually cook with pride
and cook with American dream,

so this right here
is just salt on the wounds.

You know, today we're just sad.

I'm totally disappointed
in not my team, but myself.

Hey, hey, hey, hey, hey.

You looked off.

I'm just breaking down 'cause mentally,

I'm exhausted, and emotionally, I'm tired,

and physically, I'm tired.

Come here. I love you.

I love you.

Come on, let it out.
Come on, just get it out. Come on.

[crying]
I just know what I expect from myself,

and I just did not
deliver that sh*t today.

-f*cking let the girls down, bro.
-No.

I know I can f*cking cook.

I wanna be a f*cking... a great chef.

And today, I just did not get that.

And I just f*cking...

[crying]

[sobbing]

[Carmen] Has anyone churned butter here?

You just b*at it,
and then you drain it through cheesecloth.

-Yeah.
-And then you make buttermilk.

It has to be really cold, though.

[Carmen] I've never churned butter
in my entire life.

We're just winging it right now.

Thanks.

Feel like I'm trying to unclog a toilet.

Oh, my God.
Eight hours of butter churning.

I don't think this is right.
Are you sure...

I have no idea what the f*ck
we're doing right now.

[groaning]

[Dahmere] Damn, look at these trailers.

[wolf howls]

Wow.

-[Atoye] Oh, nice.
-Oh, look at the pool!

[Jason] Trailer Park Boys in full effect.

It's a very unique
and an individualized experience...

Uh, Hicksville, that is...

But it looks like it's gonna be
a lot of fun.

-[John] I'm going in there for sure.
-Oh!

[laughter]

Did you freak out?

I'm going in there 100%.

-Oh, my God.
-[Dahmere] This is lit, bro.

[Jason] Damn, look at these trailers.

This is definitely a trailer palace.

Back to Hell's Kitchen. Land ho! Land ho!

Full steam ahead. Full steam ahead.

We got archery.

-Let's go, Kimbo Slice.
-[Atoye] Kimbo... Well, damn.

I am the shortest, okay.

Watch out. Go ahead, Atoye.
You can go first.

[Atoye groans]

Anybody ever play a game of chicken?

[all laughing]

At this point, I realize that
I'm gonna be laughing all night long.

I better hold on
'cause my stomach's about to hurt.

[Ryan] Stop. Your putter's upside down.

-[Dahmere] You all looked.
-You distracted me on my putt.

I need new batteries.

[Jason] Yay. Cleaned it up.

[Christina] How's it looking there?

Oh. Um...

-Was the ice a bad idea?
-Very bad idea.

Really?

-[laughing]
-[Carmen] What happened?

[Donya] No, Chef. Come on now.

What does the ice do?

-Ice makes it harder to churn?
-[Christina laughs]

It'll like quadruple
your... [laughing] ...time.

[Leigh]
I've never seen Chef Christina laugh.

Like, we must just be so f*cking dumb
that it's tickled her to pieces.

So we would've already had
our 7,000 grams of butter.

[Christina] A hundred percent.
That's why we had it out.

Like, a kind of room temperature.

-Was there already a fat ca...
-Oh, my f*cking God.

-Fat cap?
-Oh, my...

I just am tired and exhausted

and wish that I f*cking
didn't put the butter in ice.

I don't know.

Lessons learned.

-Lessons learned.
-Son.

Uh, but now you know.

-Oh, yeah.
-I'm famished.

-That looks nice.
-[Dahmere] Oh, man.

The ribs, the steak, tri-tip.

-[Jason] Welcome to the Blue Team.
-Thank you. It feels amazing.

Being amongst the guys,
they make me feel so good.

I just fit.

It was just like a perfect fit,
right on in.

No other place I would be.

And to share it with them... it's amazing.

I am so happy to be with you guys,
to be that level.

-[Dahmere] Hell yeah.
-Absolutely.

-Thank you.
-We're all equal here.

-You know what I mean?
-Absolutely.

-Nobody above anybody in this place.
-[Atoye] Absolutely.

[Leigh]
Yesterday's gone. Today's a new day.

[Donya] Let's go, baby.

Be aggressive. Got to be aggressive.

-All right, let's go. Come on, boys.
-[Atoye] Bang, bang.

[Jason] I like it.

-Ladies, we good?
-[all] Yes, Chef.

Are we energized?

-[all] Yes, Chef.
-Good. Glad to hear it.

-Marino.
-Si, Chef.

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

[narrator] Once again, Hell's Kitchen
opens to another packed dining room

filled with anticipation.

Come on. Let's go, Blue!

[narrator] Orders are already being placed
as some eager diners sing with excitement.

♪ We're excited as can be ♪

♪ And we've really got an itching ♪

♪ For some tasty grub ♪

[narrator] And today's service
will feature a special VIP 12 top

for influencer Daniel Mac's birthday...

Here we go.

[narrator] ...where both kitchens
will have to coordinate

to serve their half of the table
at the same time.

To the birthday.

[chattering]

-Hey!
-Happy birthday.

On order. Six top, yes?

Half of the 12 top. Two tartare,
two carbonara, two flatbread.

Five minutes out, Chef.

-Five minutes appetizer.
-Heard.

-Half the 12 top, yes?
-[all] Yes, Chef.

Two flatbread, two risotto, two tartare.

-Start.
-[all] Yes, Chef.

Working two tartares.

-It's heard.
-Sammi, come here.

-Let's go.
-Yes, Chef.

-Donya. Appetizers. Appetizers.
-Yes, Chef.

-[all] Yes, Chef.
-Twelve top.

Give me a time, please.

-Five out.
-Five out. Heard that.

-Okay, look at me. It's not a race.
-[all] Yes, Chef.

Is that a proper five minutes?

-Yes, Chef.
-It's a proper five.

Let's go, then. Let's go. Let's go.

[both] Two carb, two beef tartare,
two flat breads.

Can you work on
the two beef tartare, please?

Yes. Two beef tartares working.
I'ma start the carbonara right after it.

Four minutes out, Sammi.

Four out. Heard.

Trying to coordinate with the Red Team
to send appetizers for 12 people,

where we do six, they do six.

Let's go. Flatbread's in, Chef.
Let's go. Let's go.

It's the boys and Atoye tonight,
so we're gonna f*cking crush it, 100%.

Three minutes out. Yes?

Three out. Heard.

Atoye, you're gonna have to
watch this risotto.

[Atoye] Heard.

This is either going to
make us or break us.

We just need to keep locking eyes,
keep saying times,

make sure that we're going
to the pass at the same time.

How's that risotto, Atoye?
How's the risotto?

-[coughs]
-Keep cooking it down.

-Keep cooking it down.
-[coughing]

How long, Atoye?

Three minutes, Chef.

Keep cooking. Keep cooking.
Keep cooking, y'all. Keep cooking.

Come here.

-Come here for a second.
-Huh?

-[coughs]
-Y'all keep cooking.

-Water?
-Ja... Come here. Come here.

-She's got something in her throat, Chef.
-Are you okay?

[coughing]

[narrator] It's nearly 30 minutes
into dinner service,

and influencer Daniel Mac's 12 top...

-Give me a time, please.
-Five out.

-Heard that. Five out.
-Look at me. It's not a race.

[narrator] ...is waiting
to be served appetizers,

which are coming from both kitchens.

How is that risotto, Atoye?
How's the risotto?

[coughing]

Keep cooking. Keep cooking.
Keep cooking, y'all. Keep cooking.

Come here... [coughs]

-[coughing]
-Ja... Come here. Come here.

-She's got something in her throat, Chef.
-Are you okay?

-[coughing]
-[Ramsay] Got some water?

-[coughing]
-What happened? You okay?

-I was tasting the risotto.
-Okay.

You get b*rned, or it's stuck?

-It got stuck.
-Okay.

-Drink some more water.
-Yes.

Okay, breathe. Good girl. Let's go.

Not today, risotto.
You are not gonna take me out.

You are not gonna be the end of me
first day in the Blue kitchen.

Hell no.

-Good girl.
-You okay?

-Yeah?
-I'm good, Chef.

Walk the carb. Walk the other one.

-Heard. Behind.
-Sammi, walk your apps, yes?

-Walking now.
-Tartare behind.

Very nice, that carbonara.

-Very nice.
-Heard, Chef.

Walking now.

Very nice, Atoye.

-Thank you, Chef.
-Good.

Red Team, well done.

Go, please.

[Mac] Oh, thank you so much.

-Wow.
-Oh, wow.

[narrator] With the 12 top thrilled
with their appetizers...

Mmm, mmm. Yeah.

[narrator] ...both kitchens
are now steadily pushing out

the rest of the dining room's appetizers.

Definitely way better
than what I cook at home.

Better than what I can microwave
at home. [laughs]

[narrator] And Chef Ramsay
is now ready to move on to entrées.

Fish and meat, come here, please.

-Yes, Chef.
-Fish and meat. Fish and meat.

[narrator] And he's intent on once again
delivering the 12 top first.

Twelve top. Okay, Red Team,

we've got two salmon,
two strip, two Wellington.

Blue Team, two salmon,
two Wellington, two strip.

-Give me a time.
-Eight minutes.

I'll need four.

-Eight minutes. Heard.
-Okay, eight minutes.

-Eight minutes to the pass.
-Are we on the same page?

-Yes, Chef.
-Let's go. Eight minutes. Let's go.

-Let's go.
-Eight minutes, two salmon.

Two salmon, two New York,
two Wellies, eight minutes.

-Eight minutes, Chef.
-Heard that.

Sammi, do you have time to check on those
Wellingtons behind you, the two in front?

-These? You want me to check the sides?
-Yes, please.

[Sammi]
Tonight, I'm on hot apps with Donya,

but I want to help Sandra on meat station,
to check her Wellingtons,

just kind of be the support
that she really needs.

-It looks a little blue. It looks rare.
-Yeah.

Let's put one minute in the sizzle. Yep.

All right. One minute in the convection.

Two salmon, two strip,
two Wellie, three minutes.

Heard on the three minutes.

-Three minutes.
-Garnish will be up in two.

Tonight, I'm on garnish.

It's a great way to run point guard.

I can, like, communicate to the team
what they should have working.

Keep it going. Keep it going.
Keep talking. Every minute, please.

Heard.

I think Chef Ramsay put me on the station
because of the power of my voice.

My bowl. Where my bowl? My fry bowl.

I need a bowl.
I need a bowl. I need a bowl.

-Where my bowl go?
-Don't just shout for it.

Young man, look for it. Okay?

-Yes, Chef.
-I can't bring you all your bowls back.

-I've got more important things to do.
-100%. Heard.

-Let's go.
-Heard.

Here's your bowl for your fries, yes?

Thank you. Thank you.

-Can we get those two Wellies, Sandra?
-Yes, please.

-Yes, please.
-Yes, Chef.

Two salmon, two strip,
two Wellie up in 60.

-Heard.
-Sixty seconds. Heard.

These two Wellies are right here.

-How they looking?
-Still looking a little rare.

-Let's pop 'em in real quick.
-Pop 'em in.

Two salmon, two strip,
two Wellie up in 45.

-Heard.
-Forty-five seconds. Heard.

I'll get it out.
I promise I'll get it out.

I'll walk it. Give me.

-I got sauce. I got sauce here.
-Okay, gimme, gimme.

Walking two Wellies.

Two strips walking.

Two strips walking, two Wellies walking.

-Heard?
-Is that cooked?

Sandra,

-beautifully cooked.
-[both] Thank you, Chef.

-Good job, Sandra.
-Thank you. Thank you.

-Thank you for your help.
-Anytime. I'm here.

Come on, meat. Come on, Atoye.

Come on, please, Jonathan.

-Walk strip. Take this strip.
-Start walking garnish.

Take this strip.

Walking strip, walk garnish.

[Ramsay] Let's go.

Walking salmon.

Behind hot, behind hot, behind hot.

Beautiful. Nicely cooked, the strip.

Yes, Chef. Yes.

[Ramsay] Go, go, go, go.

Thank you, Chef.

[Mac] Oh, wow.
This is everything I dreamed of and more.

[narrator]
With Daniel Mac's birthday party

under the influence of great cuisine...

-Dig in.
-Okay.

[narrator] ...the chefs look to
keep the momentum going.

-Nicely cooked, Jonathan.
-Thank you.

-Let's f*ckin' go.
-Whoo!

-Come on boys.
-Hey, hey, hey.

Hey, who's shouting "whoo"? Who is that?

Who just... Who just did that?

-Me, Chef. Me.
-No.

-Okay.
-We haven't won anything yet.

-Yes, Chef.
-So it needs our concentration.

-Yes, Chef.
-And I need you to behave like a leader.

-Yes, Chef.
-Yeah, not like a cheerleader.

-Yes, Chef. Yes, Chef.
-Is that clear?

Holy sh*t.

I don't mean to be that guy. I'm sorry.

Right, ladies. Here we go.
Entrée two halibut, two Wellington.

-[all] Yes, Chef.
-Heard.

Your choice of Wellington
and Wellington and Wellington.

Two Wellington. Two Wellington.
One Wellington.

Two more Wellington.

Why is everyone ordering Wellingtons?

Behind. Behind.

-How long two Wellie, two halibut?
-Two Wellie, two halibut up in 30.

Halibut walking.

-Heard.
-Two Wellington walking.

Heard. Two Wellington walking.

-Halibut cooked beautifully.
-Thank you, Chef.

Wellington, I don't use this word often,
but perfectly cooked.

-Get them in! Let's go.
-Thank you, Chef.

Damn, yeah, man.
I'm f*cking k*lling these meats, man.

-[Ramsay] Let's go.
-[narrator] As both kitchens continue

to push perfect entrées
out to happy diners...

I've never had anything like it.
It's so flavorful and so tender.

-Red Team. Come here.
-Five minutes.

All of you, come here.

-Blue Team. Blue Team, come here.
-Beet salad...

[narrator] Both teams are neck and neck,

and Chef Ramsay has a plan
to decide tonight's winner.

Extraordinary service in both kitchens.
I've never sent a 12 top like that.

-This couldn't be any stronger.
-Yes, Chef.

But we got three tickets left in the Blue
and three left in the Red.

Tonight, it's first to finish
is gonna win.

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

-[overlapping shouting]
-Let's go, ladies!

What can I do? What can I do?
What can I do?

Seriously, this couldn't be any stronger.

We got three tickets left in the Blue
and three left in the Red.

Tonight, it's first to finish
is gonna win.

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

-Let's go!
-Let's go, ladies!

What can I do? What can I do?
What can I do?

First ticket is two hali, two Wellie.

It's off to the races,

but it's off to the races
of being perfect,

being focused,
and putting out perfect food.

Walking halibut. Behind.

Wellington walking.

-Behind, hot.
-Wellington walking.

-Behind.
-[Ramsay] Go, please.

Fire now. Two salmon, two strip,
and one Wellington.

-[all] Yes, Chef.
-Four minutes.

Let's go. Four minutes. Let's go.

It's through the freaking roof.
It's like on the moon, the pressure.

-Sandra, I've got the fries.
-Yes, Chef.

-I need the strip.
-Yes, Chef.

-Now.
-Strip walking.

-Thank you. Everything's here.
-Yes, Chef.

Beautifully cooked.

Just delicious.
The steak is out of this world.

All day on a board.

Three... We got three halibut,
one New York, one Wellington. Okay?

Yes, Chef.

This is f*cking go time right now.
Time to put it into sixth gear.

-Hey, Blue Team.
-[all] Yes, Chef.

-No room for error.
-[all] Yes, Chef.

Keep doing what we're doing.

We're on a roll,
and nothing's gonna stop us.

There can be no mistakes at this point.

[Ramsay] Go, go, go, go.

Fire now. Entrée. Two salmon, two lamb.

Two salmon, two lamb. Heard.

First one to finish wins.

We're not going up for elimination.
Let's go.

-We're not going out tonight, ladies.
-Two lamb up in 30 seconds.

Behind. Going hot! Lambs walking.

Walking salmon.

Lamb beautifully cooked. Go.

Ladies, final table.

-One salmon, one Wellington.
-[all] Yes, Chef.

Blue Team, two salmon, two strip.
You're on one table each.

-Let's go!
-Five minutes, two salmon, two strip.

Two salmon, two strip, four minutes.

I'll be going in three.

-One salmon, one Wellie. That's it.
-In three.

I got one in there,
just in case, already cut open.

We're down-to-the-wire,
up to the last ticket.

At this very moment,
I'm f*cking panicking.

What's going on with that Wellie?

Go, go, go. This is good.

-[Donya] Let's go, let's go.
-Please go make the salmon.

Hey, Red Team. Come here.

Come here. Just touch that.
I want you to touch it.

-I want you to touch it.
-It's cold, Chef.

-It's ice f*cking cold.
-Go, go, go.

It's ice cold.

I'm gonna walk strip.

-Walk strip.
-Walking strip.

-I got 60 seconds.
-Sixty seconds.

-Sixty seconds walking strip.
-Let's go.

Last table, come on.

Zero room for error

because the first person to f*ck up
is the one that's gonna lose it.

Get this out. Get this out. Get this out.

-Come on, come on.
-Walk it. Walk it.

Hot behind.

[Ramsay] Is that cooked?

Oh, man.

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

-Your cooking, absolutely spot-on.
-Thank you, Chef.

And the last table coming up.
I'm still raw in there.

It's not pink. It's raw!

-Raw! sh*t.
-Baste it, baste it!

Come on, quick, quick, quick!

The last table!

-Butter. Butter in the other pan.
-[all clamoring]

[Atoye] In that pan. In that pan.

-Don't lift up the f*cking pan!
-No, Chef.

You know, being a leader,
I've put up beautiful fish all day.

And I really rushed that last ticket.

I should have taken the two minutes,
slowed everything down,

but I didn't, and now I'm paying for it.

How's that looking? How's that looking?

This needs to cook as fast as possible.

Wellie walking.

Is that... That was f*cking cold.

-Did you touch it?
-Yes. It's not cold.

It's still cold. It's still f*cking cold.

-It's cold. It's cold!
-It's still cold.

f*cking damn it.

-Thirty seconds, Chef.
-Blue Team, how long?

Sixty seconds, Chef.

They need 30, you need 60.
It's the last table.

Both of you are gonna screw up the entrée.

Me and Jason, side by side, fresh pan.

I'm basting the salmon,
basting the salmon, turning it over.

Keep basting. Keep basting.

-f*ck.
-I'm here. I'm here.

I dropped the spoon
in the 500-degree butter.

Fingers are for burning.
That's what they're for.

Salmon's in the window.

[Ramsay] Go, go, go, go.

-That was close.
-[all] Yes, Chef.

Congratulations, Blue Team. You won.

[all] Thank you, Chef.

Whoo! Team W tonight.

I'm so proud of my brothers
and my new sister,

and it just... it feels so f*cking good.
I can't describe it.

-Good job, brother.
-[grunts]

Yes, boys!

-Walking now, walking now.
-Go, go, go.

Hot.

I'm deflated. I'm defeated.

I'm pissed
because it's the last f*cking ticket.

Oh, man. f*ck.

-Damn it.
-Go.

Right. Listen up, all of you.

I saw a lot of good things tonight.

We were vocal, but you did lose tonight.

You had it.
That's the bit that frustrates me.

And as we progress in this competition,

it's gonna come down
to those finer details.

So as a team,
I want you to get back to the dorm,

talk it out passionately,

and think about everything
you've done in this competition

and come back to me with
two individuals up for elimination.

-Is that clear?
-[all] Yes, Chef.

Get out of here.

I feel like banging my head
through the wall.

I don't feel like we deserved
to lose that service.

It all came down to a beef Wellington.

Always the last ticket.

I really just don't wanna see
any of you go home.

Sending someone home tonight
is not feeling great at all.

I literally consider them
my family at this point,

and that is what's making it
so frustrating

and so hard to, you know,
make these decisions.

I literally feel so defeated...

-Defeated.
-...in every possible way.

Like, I don't wanna lose any of you guys.

-I really don't.
-I know.

[sighing]

We should not have lost this service.
We shouldn't have.

I honestly don't even care
that we had a great service.

Like, it's just... the last, like,
two minutes was just so stupid.

It just canceled out
the rest of the service prior to.

Well, tonight, I feel like it needs
to be Donya and Sandra.

Yeah, no, I... I agree.

He wants to see the fire.

[groans] I hate f*cking talking up there.

[laughs] You know what I mean?

I'm running outta steam.

I think, based on
both performances tonight,

it would've been a tough loss
for either team,

but this is a competition.

-Understood?
-[all] Yes, Chef.

Carmen, Red Team's first nominee and why.

Our first nominee is Sandra.

There were several mistakes
from the meat station tonight

and during challenges across the board.

The Red Team's second nominee and why.

Our second nominee, Chef, is Donya.

Donya has had her ups and downs,

and this far in the competition,
we're just looking for consistency.

Okay.

Sandra, Donya. Step forward, please.

Sandra, why should you stay
in Hell's Kitchen?

I have come a very long way
in a short amount of time.

I've got a lot of passion,
drive, determination,

and I've got a whole lot more to show.

-Donya.
-Chef, I'm a pusher. I'm a motivator.

Um, I run that kitchen like it's mine.

I've grown so much.

I'm here to show you
that I'm not just a line cook.

I am a chef, Chef.

Donya, who is the weakest in the Red Team?

-Simple question.
-We're all hard workers here.

I'm not asking how hard you work.
Who is the weakest chef on your team?

Sandra, Chef.

Sandra, who's the weakest chef
in the Red Team?

[stammers]
It's incredibly difficult to answer.

-Who did you vote for?
-I voted for myself and Donya.

-You put yourself up there?
-Oh, yeah.

The person leaving Hell's Kitchen is...

Sandra.

Let me tell you something
really important.

Tonight was a good service.

But when you consider yourself
the weakest,

that is confirmation right there
you are not ready to be my head chef.

-Yes, Chef.
-Give me your jacket, please. Thank you.

-Good night.
-Good night, Chef. Thank you.

I'm not disappointed in myself

because this was an incredible experience,

and I'm proud of myself
with how far I came.

I've been on the chopping block
four times,

and I completely understand
and respect Chef Ramsay's decision.

I will always own my sh*t. That's it.

Donya, if you think that question
was difficult to answer,

young lady,

you are not ready to be my head chef.

Come here.

Wake up.

Yes, Chef.

-Back in line.
-Thank you, Chef.

All of you are about to face some tests

that are gonna separate
the chefs from the cooks.

So keep your head in the game.

[all] Yes, Chef.

Get out of here.

Count my blessings.

Chef sees who I am,
and I deserve to be here.

All it means is that
I have to grind harder,

like, literally every single day.

But I'm not just his line cook.
I am a chef.

And tomorrow, you will see that.

I don't understand why she said her name.

-I don't know why she said her name, bro.
-She must have been ready.

The Red Team's full of
really strong women right now

who really care about each other,

but at the end of the day,
all of us want this really f*cking bad.

So if you're gonna say
you put yourself up for elimination,

it is what it is. You're going home.

The Red Team put me up
for being the weakest chef,

but you know what feels so good

is when I can come on the Blue Team,
come out on top,

win a challenge and win service.

Here I am.

I'm not going nowhere.

If Sandra wasn't even
confident within herself,

how could she expect me to be?

So long, Sandra.

[narrator] Next time on
Hell's Kitchen: the American Dream...

Come on, ladies.

[narrator] When Chef Ramsay
turns up the pressure...

Composure. Attention to detail.

[narrator] ...will it be too much
for some of the chefs to handle?

It doesn't feel right anymore.

Let's get this right.

[narrator] And will Dahmere's
attempts to take control...

Keep talking to me! I wanna hear it.

[narrator] ...cause a permanent fracture
in the Blue Team?

You don't gotta tell me what to do.
You don't gotta.

-I'm not telling you what to do.
-I'm just saying.

-Atoye, come here.
-[narrator] It's all next time...

I know damn well what this journey
has been like for you.

-Yes, Chef.
-Come on.

-[narrator] ...on a down-and-dirty episode...
-[all] Oh!

[narrator] ...of Hell's Kitchen.