Hell’s Kitchen Season 14 – Ep. 7 | Greek Grills and Epic Fails | Full Episode

After Brendan’s exit, Chef Ramsay warns Josh to get a grip, leading to a tense self-reflection. The chefs smash their way into the Greek Cooking Challenge, but can they handle the heat? Randy scores big, but dinner service spells disaster for many. Watch the Red Team unravel as the Blue Team seizes the win, culminating in a dramatic elimination that shocks everyone.

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In Hell’s Kitchen, two teams compete for the prestigious job of head chef at a top restaurant, all under the guidance of world-class fiery chef Gordon Ramsay.

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NARRATOR: And now, the continuation of "Hell’s Kitchen." Now, get out of here. Ladies, good night. Well done. Josh. Yes, chef? Holy shit. What in the fuck happened tonight? Dropped the ball, chef. It’s no excuses, chef. I have to bounce back. Here’s the thing. It is not a sign of weakness to ask for help. Yes, chef. Open up. Get a grip. Thank you, chef. Chef Ramsay wants me to bounce back. He wants my best. There’s no way I’m going to let him down again. I can’t. You promised him. Don’t you lie to chef Ramsay. You promised him. I am hungry. – Where is Josh? – This is yours. This is yours. I don’t want people to think I’m a psycho but I talk to myself. Don’t you disappoint him. You know, I just tell myself that I got it. You promised. Now’s the time where I have to unleash the beast. Let’s go. MILLY: Josh wasn’t going to eat tonight? MEGHAN: What is going on? – I don’t know. Josh is a monster. I’m worried about him, like, seriously. You’ve got this. This is yours. You’re still here. Let’s go. Good talk. NARRATOR: Both teams start the new day fresh– NICK: OK, guys. Come on. ALISON: Hustle, hustle. NARRATOR: –knowing it is critical to make the most of every opportunity to impress chef Ramsay. Good morning. ALL: Morning, chef. I’ve been very fortunate to travel extensively across the world. And every time I go somewhere new, I’m always picking up new ideas. One of the places that I really enjoyed visiting is a country that’s been at the forefront of philosophy, art, architecture, and even cuisine. The country that I’m talking about is Greece. [greek folk music] [shouting] Whoo! I love Greek dancers. Every year growing up, we would always go to the Greek festival. So fun. I wanted to go out and join them. Look at their shoes. Not really my style. You know, I’ll leave my shoulder-to-shoulder dancing at bar mitzvahs when I’m doing the horah with my family. [shouting] Yeah, I’m not into that Greek dancing. If there would have been some Miami booty-shaking music, maybe that would have been a different story. [clapping and shouting] Weren’t they brilliant? Great job. All right, Milly, your turn. [laughter] I’ll pass, chef. Now, for today’s challenge, I want to see how creative you can be with Greek food. Yes, chef. I’ve never been to Greece. I’ve never eaten Greek food. This is all new to me, so– Each of you will be assigned a stunning protein typical in Greek cuisine. As you can see, there are six domes in front of you. I’d like one member from the Red Team and one member from the Blue Team to stand behind each of the six domes. The person that you’ll be standing alongside from the opposite team is the person that you’ll be doing battle with in this challenge. Got it? ALL: Yes, chef. GORDON RAMSAY: Go to a dome now. Meghan is the best person on the Red Team. We’ve been going head-to-head since the first signature dish. GORDON RAMSAY: The dish is stunning. Definitely a five of five. Good job. Thank you. GORDON RAMSAY: –stations. Meghan, good job. Thank you, chef. If I want to be the best, I go against the best. So here we go, once again. So let’s get this right. Joshua and Alison, pair number one, lift your dome. Wow. ALISON: Nice. JOSHUA: Awesome. You have a stunning lamb. Michelle and Bret. – You ready? Go ahead. MICHELLE: Prawns! GORDON RAMSAY: Wow. Hell, yeah. Prawns. Yo, I got this shit. There ain’t no way Michelle gonna outcook me on this dish. GORDON RAMSAY: Milly, Meghan. BOTH: Squid. GORDON RAMSAY: Delicious squid. MEGHAN: Nice. So after seeing the squid, I kind of got spooked a little bit because I’ve never seen it before. T and Randy. Now, what the hell am I going to get? GORDON RAMSAY: Chicken. Thank god. [laughter] I’m glad I didn’t get squid. Phew. GORDON RAMSAY: Sarah and Nick. BOTH: Swordfish, chef. GORDON RAMSAY: Adam and Christine. ADAM: Oh, pork. CHRISTINE: All right. Good. Now, there’s a Greek tradition of smashing plates called kefi. And today, you’ll be smashing plates in the dining room to get your ingredients. [all groaning] OK. Smash plates? With these crazy mother fuckers? Andy and James, please. OK. Let me show how it’s done. Plates. Oh, this is gonna be fun. [shattering] [laughing] We’re really doing this? Now, my ingredient is delicious Greek olives. You’ll run it to your team’s board, and then you’ll place that next to your protein. Everybody ready? ALL: Yes, chef. GORDON RAMSAY: Your seven minutes starts now. Let’s go. ADAM: Let’s go, Josh. Let’s go, Josh. Oh damn. JOSHUA: That sucks. Oranges, are you kidding me? What am I going to do with orange and lamb? Doesn’t sound Greek at all. ADAM: Time’s going fast. GORDON RAMSAY: Go, Sarah. Oh, my god. She’s scary. Wow. SARAH: Sweet potatoes. RANDY: Come on, Bret. BRET: Greek feta! When I got feta cheese, I was stoked. I knew right away what I was going to. GORDON RAMSAY: Let’s go, Bret. SARAH: Go, Michelle! Come on, Michelle. MEGHAN: Quickly. MICHELLE: OK. TEAM MEMBERS: Harder! Harder, Michelle! GORDON RAMSAY: Now, come on, Michelle. MICHELLE: I got it. I got it. GORDON RAMSAY: It won’t bite you. MICHELLE: Kiwi. Kiwi. NICK: Let’s go. Let’s go. Come on, Randy. RANDY: Couscous. Couscous. SARAH: Go, Alison. Get it, get it, get it. Run, run, run, run! GORDON RAMSAY: Olives– nice. Pistachios. Let’s go. Go, Michelle, go. I’m going, I’m going. As I was grabbing these plates and smashing them– eggplant!– I had no idea what the fuck I was going to do because nothing went together, at all. I don’t want any of mine. 90 seconds to go. Go, Nick. I’m not even looking at what the ingredients are. I’m just smashing plates. I’m going up. I’m going up. I feel like the Hulk. Josh smash! GORDON RAMSAY: Come on, T. T: Watermelon. GORDON RAMSAY: Come on! Five, four– – Parsnips! GORDON RAMSAY: –three– – Turnips! –two, one. Time out! SARAH: Whoo! Nice job, girls. GORDON RAMSAY: Man, you guys made a mess. Red Team, Blue Team, you’ve got 40 minutes to create a stunning Greek dish. Your 40 minutes starts now. Let’s go. NARRATOR: In this challenge, the chefs have just 40 minutes to use the protein they’ve randomly selected to create a delicious dish inspired by Greek cuisine. Where’s my squash? Double cream. NARRATOR: While the chefs may use only the ingredients they put on their board– GORDON RAMSAY: Determine which ingredients suit your dish. Yes, chef. NARRATOR: –they do not have to use all of them. ANDY: Randy, what do you got going on? I’m trying to figure it out. I just try to put stuff together how I would want it. I didn’t necessarily know how the Greeks would want it. I just put it how Randy would’ve wanted it. Dude, you are out of control, Randy. I can’t work next to him. He’s a mess. GORDON RAMSAY: Just under 25 minutes to go, yes? ALL: Yes, chef. Hello, guys. I got some really weird ingredients. Like, I got eggplant, frisee, kiwi. Kiwis are making my hands itchy. I really don’t think eggplant goes well with prawns, so I’m definitely dropping the eggplant, of course. Some nice kiwi. GORDON RAMSAY: Last 10 minutes, guys. 10 minutes? GORDON RAMSAY: That’s right. JOSHUA: Thank you, chef. So far, so good. I mean, I’m getting everything together. Lamb’s in. I mean, I’m running out of time, but I think I can pull this one off. – How’s everybody feeling, yo? – Good. How you doing, Josh? Just pouring out my heart and soul, that’s all. Two and a half minutes to go. Start plating. Come on, Josh. It’s hot as shit. My lamb is just about to be finished. I think I have a minute left. – 30 seconds to go. – Damn. I need a minute to let my meat rest. I don’t think it’s done. If my meat doesn’t rest, it’s going to bleed out all over my plate. Come on, guys. Let’s go. Five, four– Come on, come on, come on, come on. GORDON RAMSAY: –three– BRET: Sexy plate. GORDON RAMSAY: –two, one. Fuck. GORDON RAMSAY: And serve, guys. Well done. Now, I will not be judging your dishes alone. I’ve invited a very special guest. He just, literally, arrived from New York City last night. Michelin star chef and owner of the restaurant, Kefi, which serves some of the most delicious Greek food, please welcome Michael Psilakis. [applause] Good to see you. Good to see you. ADAM: Michelin star chef Michael Psilakis– best of the best when it comes to Greek food. Kind of humbled me just a little bit. GORDON RAMSAY: Let’s start off with the battle of the lamb, please. Let’s go. TEAM MEMBERS: Come on, Alison. NARRATOR: The chefs will be judged by both chef Ramsay and chef Psilakis. They will each award a score from one to five, with five being excellent. The chefs will be scored on the creativity and the authenticity of their Greek dishes. Chef, I have a tahini-marinated lamb and a filling of Greek yogurt. Visually, it’s got impact. MICHAEL PSILAKIS: It does. But it’s just a tad overcooked to me. What a shame. If you had to score that out of 5, what would you give it? – I’m going to say three. – Yes, chef. Thank you. – I’m going to give it a three. Yeah. Middle of the road. What a shame. Josh, please. So, I have a seared lamb with a tri-colored couscous, candied orange, and apple. What is the liquid? That is blood, chef. BRET: Oh, no. It looked like, you know, lamb blood soup. Was that done on purpose? No, chef, it was not. I mean the lamb hasn’t rested properly. It looks like a dog’s chewed it. It’s a mess. I wouldn’t serve this dish. This is a one. GORDON RAMSAY: A one. One, as well. I’m in a slump right now. It’s two not-great performances in a row. GORDON RAMSAY: Six to two. JOSH: I’m just going to have to step it up if I want to stay here. Next up, prawns, please. Give me some delight. NARRATOR: With the men already trailing by four points, Bret hopes to bring his team back with his Greek-style grilled prawns. To be honest with you, this is a wonderful dish. – Thank you. – Cooked beautifully. I’m going to say four. BRET: Thank you. I agree. Well done. Eight out of 10. Michelle. NARRATOR: And now Michelle hopes that her unusual combination of ingredients will come together to wow the judges. There’s something really weird about frisee and cream. MICHAEL PSILAKIS: I mean this is– it’s just not Greek. Have you ever seen a kiwi in Greece before? No, chef. MICHAEL PSILAKIS: I didn’t think so. That’s a one, for sure. A one. I’m going to give it a two. Thank you. Kiwi and frisee. Your plan was doomed from the start, Michelle. Great– great job there. Blue Team pulling back, 10 to nine. Sexy. Our team is now back in the game. NARRATOR: With the women trailing by one point– Battle of the squid. NARRATOR: –Meghan presents her squid with a walnut puree. This is really Greek food on a different level. Thank you. GORDON RAMSAY: It’s fragrant. That’s a solid four. – I’m going to give it a five. – Thank you, chef. MICHAEL PSILAKIS: Wow. GORDON RAMSAY: Great job. NARRATOR: But Milly hopes his squid with sweet potato will be the one that finally defeats Meghan. It just misses. I’m going to say three. Yeah, I’m going to join you. Three. Meghan, great job. Again. I keep losing to Meghan. Meghan, you better watch out. If we get another chance, I’m coming right for you. Next up, battle of the chicken. Let’s go. NARRATOR: Next up, it’s T and Randy. T has prepared kale-stuffed chicken served on a sweet potato hash. GORDON RAMSAY: It’s stuffed nicely. This is really well-executed. GORDON RAMSAY: Score, chef? How would you– I’m going to say this is a solid four. – Thank you. – Three. Three out of five. Good job. NARRATOR: For his first-ever Greek dish, Randy has made pan-seared chicken with eggplant and new potatoes. I am a little nervous. Don’t spit it out. Don’t spit it out, please. I don’t think you can get any more Greek than this on a plate. I just keep tasting home. – Wow. MICHAEL PSILAKIS: That’s what I keep tasting. GORDON RAMSAY: Delicious. Chef, score? That’s a five. Thank you, chef. Five. Yes! Thank you, chef. That means a lot. – Whoo! Nice job, buddy. Who is this guy? Country bumpkin-ass Randy killing it. That’s what the fuck I’m talking about. It’s now 26 to the men, 25 to the ladies. NARRATOR: With the men back on top– Let’s go. Battle of the pork. NARRATOR: –Christine offers up a pork kebab with grapes and fig sauce– MICHAEL PSILAKIS: It’s almost like my mother made this. GORDON RAMSAY: Delicious. NARRATOR: –impressing both judges. I’m going to say four. Four, as well. Great job. Good job, Christine. NARRATOR: Adam’s seared pork with basmati rice– I think that’s one of the best dishes you’ve cooked so far in this competition. Thank you so much. NARRATOR: –also impresses– I’ve got to give you a five, man. – Thank you, chef. – Five. Yes, yes! GORDON RAMSAY: Great job. Thank you, chef. MICHAEL PSILAKIS: It’s really a great job. Two very good dishes. Well done. ADAM: Thank you, chefs. NARRATOR: –helping the men to maintain their lead going into the final round. GORDON RAMSAY: 36-33. Last one. Come on, Nick. NARRATOR: Now, it all comes down to Nick, Sarah, and their Greek take on swordfish. It’s all up to me at this point. If I lose this, I would let my team down so much. It’s a lot of pressure. Sarah, describe your dish. It has romano and garbanzo beans with feta and capers. It really looks beautiful. But the swordfish, I think, really is underseasoned. I was expecting more. I’m going to say three here. Damn it. Visually, I like that level of finesse. Four. – Thank you, chef. GORDON RAMSAY: Four out of five. Good? Nick. We’re only down by four. Nick’s the last one to go. He’s got to pull this one out for us. I have a grilled swordfish that I marinated in fresh oregano, olive oil, salt, pepper, and garlic. This immediately brings me to home. But it, truthfully, unfortunately, is just way over. My heart dropped to my scrotum. We’re not losing this fucking challenge. I’ll give it a two. Because it’s not catastrophe, but it’s not good. Tough decision. I’m sweating in places I shouldn’t be sweating. We can’t lose this competition. Umm– I’m going to say three. BLUE TEAM: Yes! Yes! Yes! We’ve nailed it as a team. We get up out this motherfucking house. All of you join me in thanking this amazing chef that came all the way from New York. Thanks for [inaudible]. Safe trip back. – Good luck, guys. Thank you so much, chef. Blue Team. You’ve got the most amazing opportunity to blow off some steam– God bless. –whilst burning rubber as you race head-to-head at a high performance go-kart racing track. Why is Bret so weird? I don’t know what he’s doing. You’re going to be pulling some serious g’s. Hosting your high-octane afternoon will be the beautiful Miss California. Oh. Nice. – Have fun. But get out of here. Well done. BLUE TEAM: Thank you, chef. Thank you. GORDON RAMSAY: Good job. Ladies, you are all in for a wretched day. So carefully lift up all these broken plates. Watch your fingers, please. We need them tonight. Yes, chef. After that, clean up both kitchens ahead of tonight’s service. That’s right. We’re open for dinner tonight. Off you go. ALISON: Man, that blows. BRET: Let’s do it, boys. Gentlemen, start your engines. JOSH: I’m going to smoke these guys. Or at least, you know, bump them trying. Get set, go. Goodbye, Bret. Goodbye, Nick. See you, Milly. I feel I’m going to win because of Miss California. Hey, what’s up? [laughing] Watch out, man. Whoo-hoo! Oh-ho, man. Thanks, Miss California, for distracting Josh. Finally, Randy is getting a chance to win. Congratulations, Randy. You won– – Thank you. –first place. Randy! Randy! Yeah, I guess if it was bumper cars, I would have got first place. [glass jangling] SARAH: We need a vacuum for the small shards. Where is the vacuum? Do we know? T: It’s right there. SARAH: Where are the outlets? Do we know where they are? Outlets? Outlets? Where are they outlets, do we know? MEGHAN: Just look. T: I mean, figure it out. Guys, where’s the outlet? Where is the outlet? SARAH: You guys, seriously. Where are the outlets? I mean, my guess is just as good as yours. T: You know what? We’re fucking hiding them from you. I can’t find the outlet. Why? Why don’t you guys know where the outlet is? We fucking don’t know, either. Fucking open your god damn eyes and look for it, Sarah. SARAH: Anybody know where the outlets are? Why won’t somebody help me find the fucking outlet? MEGHAN: Here. Here is an outlet. Oh, my god. Right here. Hello. SARAH: I saw it. Do we have an extension? T: Oh, my god. MEGHAN: Holy shit. SARAH: Anybody? Oh, my god. NARRATOR: After a high octane day at the racetrack– Randy, how you feeling, brother? Another MVP performance in you tonight? Yep. Let’s go, man. NARRATOR: –the men are fired up for dinner service– MEGHAN: You good? ALISON: Hell, yeah. Feeling pumped. How about you? MEGHAN: Oh, yeah. Love it. Rock out. NARRATOR: –while the women are determined to bounce back from a tough challenge loss. GORDON RAMSAY: Milly. Yes, chef. Two seconds. I don’t know what’s going to happen right now. You get called into the pantry. You know what’s coming. A bunch of disappointment. I don’t want you getting yourself down. We lose a challenge, you have to bounce back. Do you understand? – Yes. GORDON RAMSAY: I don’t know why, but you seem a little bit hesitant. You OK? Umm– What’s on your mind? I just need so much more experience. That’s it. You underestimate yourself. You can cook. – Yes, chef. You put up some bloody good food. Yes, chef. And you’re a fast learner. Believe in it a little bit. I don’t know why, but it’s starting to disappear. I need to see it back. I’ve got to forget what happened before. And I got to focus more on what’s going on now. – Got it? – Yes. – Good. – Thank you. Chef Ramsey is expecting a lot out of me. I can’t let him down. You know, I can’t let myself down. So, you know, it’s go time. Let’s go. Marino? – Yes, chef? Open Hell’s Kitchen, please. Subito. NARRATOR: As Hell’s Kitchen fills with customers expecting a world-class dining experience– Could I get the scallops? NARRATOR: –every chef in the kitchen is feeling the pressure to perform. GORDON RAMSAY: Here we go, ladies. Four covers, table 50. One special appetizer, tableside, two risotto– start the risotto– one Greek salad. RED TEAM: Yes, chef. Yes, chef. NARRATOR: Tonight, in addition to the regular menu, chef Ramsay has added a special seared octopus appetizer to be served tableside by Josh for the Blue Team and Michelle– Hi, Ladies. NARRATOR: –for the Red Team. GORDON RAMSAY: Let’s go. Four covers, table one, yes? One special at tableside, one risotto, two scallops. BLUE TEAM: Yes, chef. GORDON RAMSAY: Let’s go, guys, yes? BRET: Come on, fellas. Come on, fellas. NICK: Three minutes on the two scallops. ADAM: How long, Nick? Three minutes. Three minutes, Adam. I think right now, the Blue Team is unstoppable. We won today’s challenge, and we’re going to have a really good dinner service. The Red Team is in trouble. BRET: Right behind you, chef. NICK: Hot, hot. Thank you. GORDON RAMSAY: Very nice, that risotto. Service, please. Scallops. OK. Scallops. GORDON RAMSAY: Good. Let’s go. – We on a roll. Let’s go. Whoo-hoo! GORDON RAMSAY: Let’s go. CUSTOMER: Thank you so much. JOSH: My pleasure. Enjoy. Thank you so much. NICK: Walk lobster tail? ADAM: Yes, walking with lobster tail right now. GORDON RAMSAY: Go, please. Go, go, go, go. NARRATOR: The Blue Team, led by Nick on the appetizer station, is off to an impressive start. Keep it going, Nick, yeah? Keep it going. NICK: Yes, chef. NARRATOR: Meanwhile, in the Red Kitchen– GORDON RAMSAY: How long, T? NARRATOR: –T, on appetizers– Chef, up in 30 seconds, chef. NARRATOR: –is doing her best to get the women off to a strong start, as well. T: Right behind you, chef. GORDON RAMSAY: Very nice, that risotto. – Yes, chef. – Lobster, please. ALISON: Yes, chef. GORDON RAMSAY: Lobsters. All of you, come here. Yeah, all of you. That’s you, as well, Sarah. Just touch it. It’s just ice cold. Ice cold. Ice cold lobster. Come on, Alison. Yes, chef. Sorry, chef. First ticket. This is not happening. – Alison. – Yes, chef? – It’s our first table. – Yes, chef. They’re not warm. They’re ice cold. Yes, chef. How could I send out a piece of cold lobster for the risotto? That was just stupid. GORDON RAMSAY: Lobsters. ALISON: Lobster, chef. GORDON RAMSAY: Alison– ladies, look at the color of my lobster. Just smell that. This is amateur– amateur cooking. And they taste like they’ve been fried in butter. What have you done? Stay there. Oh, no, no. No, no, no. Oh, my god. Oh, shit. Shit. You’ve burned the butter. Look at the lobster. You burned the butter. ALISON: I saw the butter, and I knew it was burnt. That’s a stupid mistake. Like, I should have just redid the butter and keep it moving. Give me a couple more minutes. The Red Team. Fuck me. Al, do you need my help? ALISON: I’m good. You’re good? All right. First, the lobster was cold. And now, the burnt butter. That’s some shit that– Alison knows better. MEGHAN: Alison, let’s go. Yes, right behind you. Alison, come on. When you see somebody that is weaker, you push them. Come on. I’m just going to take charge. Obviously, my team needs me to be a leader, so I’m going to be a leader. GORDON RAMSAY: Service, please. So good. Worth the wait. NARRATOR: It’s just over 30 minutes into dinner service, and thanks to Nick and Bret on appetizers– Let me know when those Wellington are out, please, yes? Yes, chef. I have two out. NARRATOR: –the men have moved on to their first entrees of the night. – OK. Walking Wellington garnish. Wellington. It’s just like liquid. It’s like liquid fucking mash. I’m not going to have it, James. NICK: Three minutes. Hey. Hey. No, no. Just stop. I’ve got, like, liquid mash now. Look at it when it’s on a plate. I know of sauces that are thicker than that. That’s soup, chef. That is soup. – Hey, come here, you. Come here. Come here. Come here, you. Hurry up. I need Wellington garnish in the window, right now. My god. Right now. What’s going on? I didn’t make the mash. – Who made the mash? – I don’t know. So who put the cream in there? I don’t know, chef. So you got no idea. I did not– I need to know who put the cream in there. – I don’t know, chef. – You don’t know. I don’t know. What about asking your fucking team, then? Communicating with them. – I agree. They were like soup. You’ve got to fucking– you’ve got to talk a little bit. Yes? – Yes, chef. OK. I’m back. – All right. All right, Blue Team. BLUE TEAM: Yes, chef. GORDON RAMSAY: Who put the cream in the mashed potatoes? The truth. MILLY: Who put the cream in the mash? Who put the fucking cream in the mashed potatoes? NICK: Did you put the cream in the mashed potatoes? RANDY: I didn’t. They were done. NICK: In the little pot. You didn’t do them? Who put the cream in the mash? NICK: I didn’t put the cream in the mash. Who put the cream in the mash? It’s an easy question. What the fuck is going on here? OK. I’m ready for garnish. MILLY: Obviously, Randy put cream in the mashed potatoes. He’s just got to step up because it ain’t no ghost in Hell’s Kitchen. Here’s the issue. I don’t care who put the fucking cream in. I just don’t want it. Yes, chef. NARRATOR: While the Blue Team is busy sinking in a creamy mashed potato controversy– I’m going to want garnish in one minute. NARRATOR: –the Red Team has been steadily sending appetizers out to their diners. I’d say that the risotto was my favorite, so far. One branzino, one lamb, yes? ALISON: Yes, chef. Up now. NARRATOR: And now, Christine is bringing her garnish to the pass for the Red Team’s first entrees. Come on. Come on. Yes, chef. Yes, chef. Fucking hell. Unreal. Hey, you, you, you, you, come here. I’ve got burned, stuck to the bottom of the pan, fucking– burnt. Well, just taste that. You need to taste that mush. It’s like baby food. It’s mush. What are you doing, Christine? CHRISTINE: Sorry, chef. Garnish should, literally, take two minutes to the pass. MEGHAN: Eggplant. CHRISTINE: Coming now, chef. You’re basically a human microwave. You’re reheating food that’s already cooked. I’ve got raw eggplant. Bitter, undercooked, and solid. That’s raw. That’s raw. Sorry, chef. MEGHAN: Put them on the grill. Put them on the grill. NARRATOR: While Meghan takes control from Christine on the garnish station– You’re staring at the wall. Work it. NARRATOR: –back in the blue kitchen– GORDON RAMSAY: Randy. – Yes, chef. That’s better. NARRATOR: –Randy’s potatoes are now up to chef Ramsay’s standards, and the Blue Team is pushing entrees out of the kitchen once again. – I have an order. Four covers, table 12. Entree– two branzino, two Wellington. BLUE TEAM: Yes, chef. GORDON RAMSAY: Let’s go. RANDY: Walking garnish, one minute. [milly groans] MILLY: I was moving too fast, you know, and I didn’t recognize what end of the Wellington was closed. You’re supposed to cut it on the closed part of the pastries. We good, Milly? Can I walk garnish? For Wellington, yes. OK. I’m walking garnish right now. ADAM: Very good. Oh, fucking hell. I give up. I fucking give– come over here. Yeah, that’s you, Milly. Come here! Coming, chef. What is wrong with that? ALL: It’s cut the wrong way. GORDON RAMSAY: It’s cut the wrong way. It’s a very noticeable mistake. Milly’s usually on-point with that kind of stuff. I know Milly’s better than that. So, what the fuck is going on? That’s just embarrassing. GORDON RAMSAY: I got two wedges like doorsteps. We are making such basic errors tonight. And I don’t understand why. And you know the issues. Yes, chef. I didn’t know that I was going to get it sent back just for it being cut wrong. I have one more sitting right here, and I’ll be ready to go. I got another Wellington. Hurry up. Yes, chef. NARRATOR: As Milly rushes to cut another Wellington– hopefully this time, the right way– back in the red kitchen, Meghan– Stir it. Make it hot. Put a little bit of stock in there, please. NARRATOR: –continues to drive Christine on garnish. And entrees are making their way out of the kitchen. Entree– one lamb, two Wellington, yes? NARRATOR: Now, chef Ramsay turns his attention to Sarah on the meat station. SARAH: Coming now, chef, coming now. Wellington and lamb. GORDON RAMSAY: It’s just undercooked. It’s, you know, four or five minutes off. Lamb’s overcooked. Just, just stop. Come here. So, does anyone know what– Meghan, please. Hot pan, hot pan. Does anyone– please. Fuck off in the dining room, you. Yes, chef. The Wellington are undercooked. That’s raw in the middle. And the lamb is overcooked. Sarah, you should have learned how to cook before you got here. Back in the oven. And a fresh lamb. ALL: Yes, chef. NARRATOR: While Sarah is looking lost on the meat station, out in the dining room, the blue diners are at no loss for words. This is probably the best beef ever. CUSTOMER: Wellington? Yes. NARRATOR: And the men are hoping to continue their strong service with– Entree– two branzino, two chicken. ALL: Yes, chef. ADAM: A minute and 10 seconds on branzino, OK? BRET: Heard it. NICK: What do you need from me? Anything? ADAM: No, I’m good, Nick. I’m good. I’ve been wanting fish station for a while. I haven’t done it since their first dinner service. It was a disaster. Branzino looking beautiful. Whenever you’re ready to go, give me a yell. I’ll walk it, OK? We going to meet with the branzino. Thank you, Milly. Pleasure doing business with you, baby. I’m loving the branzino. It’s just going to come down to me executing it. Branzino. Branzino and lemon. Very hot pan. GORDON RAMSAY: If you could just try– ADAM: Yes, Chef. Just work your fucking balls off, and just– just try. I’m sorry, chef. No, but look. Visually, what’s wrong with that? Visually. It didn’t get kissed on the other side. No, but– not kissed on the other fucking side. I’ll give you a fucking– hey, what is wrong with that? [interposing voices] Two different sides. Too much oil in the pan. GORDON RAMSAY: He still hasn’t got it. Two different sides. ADAM: Too much oil. GORDON RAMSAY: Look at the fucking oil in that. ADAM: Sorry, chef. GORDON RAMSAY: It’s swimming in it. I’ll fire a fresh one. GORDON RAMSAY: Just start again. ADAM: Absolutely, chef. GORDON RAMSAY: What the fuck are you doing? It’s just careless. ADAM: I apologize. GORDON RAMSAY: Come on! NARRATOR: While Adam refires his branzino– It’s all right. We’ll pick it back up. We’ll pick it back up. NARRATOR: –over in the red kitchen, T has jumped onto the meat station to help Sarah recover from her lamb and Wellington misfires. T: Go ahead. Slice the lamb. No, I– – You told me to cut– No, they’re raw. They’re raw. You cut them and you see they’re raw, you have to put them back into the oven. You don’t keep cutting them, Sarah. You have no fucking sense. Sarah, no one trusts you because we cannot leave you on a fucking station and expect you to hold your own. Two chicken, two lamb. How long? Two minutes, chef. But you sliced everything. It was miscommunication, chef. Oh, fucking hell. Sarah buried us. Four branzino and two chicken. Are you going to be ready on two chicken? But they’re right here. Another two chicken. It’s a followed-by. Yes? Do you guys have two chicken and two lamb ready to go when I say, yes? – Yes. MEGHAN: All right. Go. GORDON RAMSAY: Lamb garnish? MEGHAN: In the window. Right here, right here. What the fuck is this? [spits] GORDON RAMSAY: Oh, God. Ladies, come here. All of you. Stop. Yeah, stop. What is happening? I swear to god, this is a joke. Taste that. Taste that in there. What’s the first thing that hits your mind? T: Too much garlic. Just garlic. That’s the lamb that was sliced because you weren’t ready. This is already oxidized. And look how stringy that chicken is. T: When you’ve got Sarah– who doesn’t know what she’s doing– and Christine– who’s in mid-meltdown phase– it’s like the fucking Headless Horseman. Where’s my head? Where’s– where’s my head? GORDON RAMSAY: Come here, all of you. Come here. They’re firing that. That’s their last table. And look, we’re one, two, three, four, five, six, seven, eight tables to go. I’m so embarrassed. Get out. [alison groans] Get out. You lost. Hey! Think about two individuals up for nomination. And by the way, Blue Team will finish off. It’s not fun to work with people who hate you. It just royally sucks. Blue Team– into the red kitchen now. RANDY: I’m sorry, chef? GORDON RAMSAY: Into the red kitchen. ALL: Yes, chef. GORDON RAMSAY: Let’s go. MILLY: Go. Go. Go. When chef Ramsay says, go invade the red kitchen– Seven minutes on these two Wellingtons– Boom. That’s what we do. We go invade the red kitchen– just like invading Normandy. NICK: 10 salmon all day. ADAM: 10 salmon all day. I got six in the oven, already. BRET: Two lamb, two chicken. ADAM: Six salmon in the oven. BRET: Four minutes. ADAM: Come on, boys. Branzino walking up. BRET: Good job, boys. This was the first time that one team had to finish the other team’s dinner service. Nick, good job. Adam, good job. NICK: Good job, guys. You know, every service, we’re getting better. GORDON RAMSAY: Service, please. The moment of truth. Oh, my god. [laughing] I’m sorry. That is good. – Good job, Adam. ADAM: Thank you, boys. Nice job, everybody. Pleasure doing business with you. RANDY: All right. Flame down. ALISON: All right. What do you wanna do? I mean, do you have something to say, Sarah? I know, obviously, service is a downfall. MICHELLE: But it’s called Hell’s Kitchen. Emphasize on the kitchen part. T: Meat tonight was a cluster-fuck. I don’t understand. There was, like, no organization. It’s like you forgot how to fucking cook food. Damn it, I know what I’m doing. I trained in France. But I’m going to fight in front of chef Ramsay. I do not want to go home. MEGHAN: It wasn’t just meat. Christine, garnish should only take two minutes in a professional kitchen. It takes two fucking minutes, and you should always have something ready. MICHELLE: So, the risottos got restarted because the lobster tails were bad. T: Alison, lobster was overcooked. ALISON: Did I have fake service? MEGHAN: You didn’t talk. You needed to talk. ALISON: This was Christine’s second time on garnish. I said to her, you got it, right? I’m going to communicando with you. I said it before service started. MEGHAN: But once you see that somebody is floundering, you have to just go, OK. OK, get the fuck out of the way. I got this. That’s the way it works. T: Christine doesn’t have that assertive voice. Like, Christine gets overwhelmed. CHRISTINE: What’s your vote? I don’t need to hear all this. [intense music] Embarrassing. Meghan– Red Team’s first nominee and why. We nominated Sarah. She shut down. I don’t think that she can step up. I don’t think she can hang. Second nominee and why. Umm– Christine, chef. We feel that the garnish station, from start to finish, should take two minutes. And they should always be prepared and ready to go. GORDON RAMSAY: You’re absolutely right. Sarah and Christine, step forward, please. Christine, why do think you should stay in Hell’s Kitchen? CHRISTINE: My last service, I think I showed a great improvement. I really think that I’ve been growing and learning a lot here. And I think that I’ve shown I do have a voice. And I am a leader. And I do have confidence. The garnish for the lamb was just stinking of garlic. How does that happen? CHRISTINE: It was an oversight, chef. I’m sorry. I should have– I should have tasted it. Sarah– you sank yourself. You took your team down with you. And you refuse to ask for help. Where is this proudness coming from? It’s not a proudness, chef. I mean, I was trying to ask for help earlier today and– So, you’re ignored? Absolutely, chef. Who ignored you? I need to know. The entire team. I mean, when we were cleaning up the glass today, I was asking for help, you know, looking for outlets. And everybody was just like, whatever. My team hates me, chef. Do you think you could cook better in the men’s team? I know I can cook better with the men. You think you’ll do better cooking with a blue jacket? Yes, chef. GORDON RAMSAY: This is really difficult. Two dreadful performances. My decision is– Sarah, take off your jacket. Sarah, I’m not feeling it. I haven’t got time. Thank you. Good night. SARAH: It’s hard to cook in a situation where people just don’t care about you. These women didn’t have my back. And I didn’t stand up for myself enough. This was the opportunity of a lifetime. And I blew it. Performance speaks for itself, and I wasn’t able to step up. I don’t get it. Figure out what went wrong, and who in the hell is going to pick up the reins and drive their team to victory. Because the next time you put in a performance like this, there’ll be more than one of you leaving. Get out of here. Overall, Red Team, without Sarah– we’re in better shape. But the competition is getting fiercer. It’s step-up-to-the-plate or step out. BRET: I’m going to keep doing what I’m doing– leading my team and fucking cooking. Individually, I’m shining. I have a phenomenal chance of winning this fucking competition. CHRISTINE: I feel like my team underestimates me. But I don’t really care what other people think at this point. I am here to win. And that’s it. SARAH: Sarah kept telling me she was here to learn. Unfortunately for her, I’m not looking for learners. I’m looking for leaders.