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🔥 WATCH MORE FULL EPISODES
🔥 CHAPTERS
00:00:00 Ep 1: All-Stars Arrive
00:41:32 Ep 2: Raising the Bar
01:20:24 Ep 3: Tower of Terror
01:59:24 Ep 4: Just Letter Cook
02:38:44 Ep 5: Josh Josh Josh
03:18:06 Ep 6: A Little Slice of Hell
03:57:14 Ep 7: Trimming Fat
04:36:30 Ep 8: Welcome to the Jungle
05:15:08 Ep 9: Catch of the Day
05:54:08 Ep 10: It’s All Gravy
06:33:21 Ep 11: Trying to Pasta Test
07:12:14 Ep 12: Five is the New Black
07:51:03 Ep 13: Stars Heating Up Hell
08:29:44 Ep 14: Families Come to Hell
09:08:10 Ep 15: Final Three
09:46:14 Ep 16: All-Star Finale
🔥 ABOUT THE SHOW
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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#HellsKitchen #HellsKitchenUSA #GordonRamsay
ANNOUNCER: “Hell’s
Kitchen All Stars.” It’s been 16 incredible
seasons in Hell’s Kitchen. [inaudible].
No! Do not hit him! [slam]
– Idiot. God!
– Woosh! [growl]
[splat] – Shut the [bleep] up.
– God! You’re crazy. You can go [bleep]
off, Chef Ramsay. ANNOUNCER: With some of the
most passionate chefs ever to set foot in a kitchen. – You better get out off–
– Yeah. –my face. Second guess me? And you can’t even burn it? You’ve got me twisted, dog. You called me a
[bleep] bitch today. And you want me to
keep my mouth shut? ANNOUNCER: Now the chef who
had to put up with all of them is bringing your
favorite All Stars back. [phone ring] Hello? Is that Manda? It’s Chef Ramsay. I would like to
invite you back. Really? Yes, really. You’re serious? I’m serious. [laughter] ANNOUNCER: 16 unforgettable
chefs got the call– All Stars, baby, let’s do it. ANNOUNCER: –that they’ve
all been dreaming about. [scream] Yes! – I can’t wait to see you.
– Excellent, Chef. – Goodbye.
– Thank you so much. I’m excited about
the opportunity. [dial tone] I haven’t got time
to bullshit, Benjamin. Move your ass. ANNOUNCER: And if you
think these all stars fought hard the last time– I will hunt your ass down. Shut up for five seconds. ANNOUNCER: –you ain’t
seen nothing yet. [gasp] You got me twisted, man. I’m staying right
here where I belong. Here! Just [bleep] say that then. Oh, shit! ANNOUNCER: Old
rivalries are renewed. Get the fuck out of here. – Will you sit down?
– Do you want to hear it again? Tell me more, Milly. You can’t burn. – No, I can take a punch.
– [inaudible] [zap sound] ANNOUNCER: New
alliances are formed. We need to work
together to get them out. Agreed. [cheers] ANNOUNCER: In the end,
one of these All Stars will win the greatest prize
in “Hell’s Kitchen” history. [zap sound] But don’t blink. Come on! ANNOUNCER: Because when you
get a second chance to the most relentless chefs in the world– [glass breaking] Ah, fuck, Milly. I fucking quit. All Stars? [slam] No stars. ANNOUNCER: –you end up
with the most electrifying [crash] season ever. [scream] [inaudible] Who’s we? Oh, shot! Medic! ANNOUNCER: This [siren] is
“Hell’s Kitchen All Stars.” How about I get that
spinach, Michelle? [sigh] [theme music] [metal scraping] [slam] [glass breaking] [explosion] [explosion] [explosion] [music playing] ANNOUNCER: The All
Star chefs are all making their way to Hell’s
Kitchen for a second chance at winning it all. Oh, man. Ahhh! Let’s go. Last time I was here,
we rode on this big bus. And we was all
crammed up together. This time, Chef Ramsay sent
the limo to pick me up, letting me know, Milly, I
expect a lot out of you. [scream] Let’s go. Let’s go.
– Welcome, Milly. Yes, what’s up? Come on, let’s step inside. All right.
– Wow! There you go. Wow! Have a seat, enjoy. [music playing] Pick my seat. Chef Ramsay means so much to me. He means so much to my family. Chef Ramsay was the first
person to keep it real with me and tell me I knew how to cook. GORDON RAMSAY: You OK? What’s on your mind? I just need so
much more experience. You underestimate yourself. You can cook. Yeah, Chef. I left here being an 8. And this time around,
I’m going to show Chef Ramsay that I’m a 10. [music playing] ASHLEY: I’m so excited
to be here again to prove to Chef Ramsay that
he made the wrong decision by sending me home. I get another chance to win. And I can’t let
anything get in my way. It won’t open. It’s locked. It won’t open. I got to pee so bad. Hi! WOMAN: Hi, Ashley. All right, Ashley, make
yourself comfortable. Have some champagne. OK. Oh, they didn’t tell me
they had some champagne. Right. They told me to go sit down.
How are you doing? How are you?
It’s nice to see you. – I’m Chef Milly.
– I’m Ashley. – How you doing?
– Nice to meet you. As a super fan, I’ve
watched every season. And I know everything
about Hell’s Kitchen. A lot of people
call me the guru. I remember you.
– Oh, you do? All right. One of my favorites, actually.
MILLY: Wow! Thank you. Here we go. MILLY: Hey, hey,
how you doing, sir? How you doing? MILLY: How you doing? – Giovanni.
– Milly. – Ashley.
– Giovanni, nice to meet you. Nice to meet you. What season? I was 10 years ago, man. Wow! Wow. You were on 5?
– Yeah. MILLY: Wow!
ASHLEY: Wow! GIOVANNI: I might be an old dog. But I’ve got a little
pep left in me. Thank you for giving
me a call, Chef Ramsay. I didn’t know Chef Ramsay
even knew my phone number. Good morning, Jennifer. How are you doing?
– Good, how are you? I’m good.
Let’s head inside, OK? – Awesome!
– Come on. JENNIFER: I’m so
excited to come back because when I left Hell’s
Kitchen on season 9, I feel like I was robbed. I promise if Annie will
defend me to the end, I will have her back. The weakest chef. Will? WILL: I think Elise is a
stronger cook than Jennifer. Jennifer, please
give me your jacket. Keep your head up, Jennifer.
[applause] [bleep] Please tell me
Elise is not here. Here we go. – Oh, hello.
– Hello. Hi! [clap] How you doing? JENNIFER: I was
wondering who was here. MILLY: [inaudible] JENNIFER: Hi,
how’s things going? It’s good to see you. I had predictions
of who’s here. And I knew it was you. How’d you know it was me? Because it’s you. I know who you are. We’re friends on Facebook. That’s why we know each other. Yeah, I don’t know nobody
but from the season 14. You’re 14? Yeah, I was 14. He was five. Oh, I [inaudible]
such a little baby. I’m going to cradle
you to sleep. [laughter] Hi. Woo! All right, straight
ahead, please. Yes. It’s fucking great
to be back because I have unfinished business. Last time I let the games
and antics with Ashley, I let that get to me. You are officially
[bleep] dead to me. Everybody dead to me. We are not friends. All right. – Woo!
– Hey! [scream] Yes! How are you? JENNIFER: I think
they know each other. I wish somebody’d come in
and give me a hug like that. [laughter]
– [inaudible] oh my god. – Yes!
– It’s huge. I love Jared. And we were on the same season. We were really close. Now we are on our ups and
downs, like when he chose Kristen over me for the reward. Select one of your fellow
team members to take with you. Going to have to
go with Kristen. [cheers] [applause] ASHLEY: I don’t think I
still forgive him for that. But everybody knows that
Jared and I are boo boos. Oh, my god, yes, yes. Wow! Yes! Here we go. Round two. I’ve grown a lot
since season 14, and not only
because of my beard. I think my anxiety sent me home. I got overwhelmed too easily. But I’m a lot more
level headed now. Is there a red carpet? I always deserve a red carpet. Watch out, bitches. This is not the same
Nick as last time. Ah-oh. [laughter] Ah-oh. There you go. What’s up, bro, bro?
– How’s it going? I’m terrific.
How you doing? Good.
Good. – How are you, Nicholas?
– Good, how are you, hon? Good to see you. I’m really looking forward to
seeing some of the other people from my season. You know, I do want
to see Michelle, though. I do.
I love Michelle so much. I love her, although I feel
like there’s definitely people that I don’t want to see. What do you think about Josh? Him and Josh
got into it a lot. Nick, he’s a Suzy homemaker. You’re a dick. You don’t have the
balls to take over. Josh. And if you think
you could run 20. Stop [bleep]
talking over me, Josh. You’re a [bleep] dick. I can’t with them. This season,
we’re all awesome. We’re not going to do that shit. Yeah, all stars, no drama. I doubt that’s going to happen. I think there’s going
to be plenty of drama. Woo! We’re celebrating! [inaudible] That’s right, baby! [scream] [laughter] You’re so crazy. Ashley, Come here, girl. [scream] You’re not the first girl I
picked up in Florida, hey! Let’s fucking get the drink on. Oh, my god. [laughter] It’s exciting to be
back in Hell’s Kitchen. But based on my
last experience, I’m nervous because I
wasn’t a favorite, like, the red team hated me. Like, we just flat out
just didn’t get along. Come on, come on, come on. I know you’re this
close to snapping, Robyn. I know you don’t. [music playing] WOMAN: Welcome. – Thank you.
– How are you, Barbie? I’m great.
How are you? WOMAN: Good.
Let’s get you inside. OK. This time, I’m just going to
try to be everyone’s friend. I think I got this. Get comfortable. Hi. Great, you’re here. BARBIE: What’s going on? MILLY: Yo, what’s up? Hey, Barbie. Hi. Hi, girl.
How are you? How are you?
Good, how are you? Good. OK, the hug was
a little forced. Welcome. Hi, guys. ROBYN: Hi, girl. What’s going on? [inaudible] Good, how are you? Good. ROBYN: Because it’s Dana. BARBIE: Dana walks
through the door. And I’m like, ahhh. How are you? Good, how are you? DANA: Everybody’s super nice. Then I look over,
and I see Barbie. Hello. [laughter]
– Hi. DANA: Hello. Right now, it looks like,
oh, Barbie seems so nice. I’m like, you guys just wait. She’s evil. WOMAN: [inaudible], bitch. BARBIE: You ain’t had a
job a day in your life. And your ass shows it. Oh, I want to hit you
so bad, nasty bitch. No hug? No love? Well, I– I was going
to let you go around. Like, we got to at
least start off nice. If you see Barbie giving
you that stink eye, don’t say I didn’t warn you. MILLY: What’s going on? Woo! Woo! Woo! VAN: I’m Van.
Nice to meet you. Nice to meet you.
NICK: Nick. I’m Van, nice to meet you. Since I left Hell’s Kitchen,
I moved up to Connecticut. But you can’t keep a good
Southern boy down, you know? What’s up? VAN: I didn’t come
here to compete. I came here to win. It’s called the Lone Star
State for a reason, yo. I’m about to win this shit. [laughter] ANNOUNCER: Van may be the
only one from season 6. But his enthusiastic
return has earned him at least one new ally. Yee haw, cowboy. ANNOUNCER: As for more recently
departed alumni like Manda– My loves! ANNOUNCER: –she’s welcomed
by some familiar faces. Hello, Amanda. Like, oh, is this
the season 15 reunion? [scream] Did I bring my yearbook? I missed you. Should I go get my
cheerleading uniform? [laughter] Hi, love. Hi. VAN: Hey! NICK: Hi, nugget. Hi, baby. Michelle and I got along
really well during season 14. I’m so happy you’re here. NICK: You know what I’m saying? She kicked ass. So I’m a little scared to see
how much better she’s gotten. I’m so ready for this. That’s Michelle. Bro. [laughter] ANNOUNCER: The All Stars are
already sizing each other up when Hell’s Kitchen veterans
Ben from season 5 and Benjamin from season 7 arrive– – Hello, everybody.
– What up? Who is that? BEN: Season 5. ANNOUNCER: –putting some of
the chef’s memories to the test. Hey, guys, what’s going on? I don’t know
this person either. – Andrew.
– Man, how you doing? Benjamin.
MILLY: Milly. Benjamin. Nice, nailed it. [chatter] Not much nine here
right now, not much nine. – You were nine.
– I was before you guys. – Yeah.
– Yeah. BARBIE: With Paul. Yeah. And Elise. Oh. ROBYN: Oh. The most hated Hell’s
Kitchen contestant of all time. I don’t care. You don’t have to
have to yell at me. – You want to take it serious.
– I’m right. here. You better get out of my face. You had to have
been the problem. Whatever. You had to have been the
problem with the Red Team. ELISE: I’m not the problem
because I’m still here. If she’s here,
I’m walking out. Bye. This is so fucking
weird right now. Here you go. If it’s Josh, I’m going
to fucking lose my mind. WOMAN: Hi.
VAN: Who we got? Who we got? Oh, Jesus. WOMAN: There you go. NICK: If it’s Josh, I’m going
to fucking lose my mind. VAN: Who we got?
– Who we got? Hi. Hi.
NICK: Hello. Oh, Jesus. VAN: Hey, there she is. Hey, Elise. Oh. Who? This is the last
person on Earth that I wanted to
see today, the last. – Looking good, girl.
– Thank you. Looking good. Hey, everybody. EVERYONE: Hi.
MILLY: How you doing? Milly?
– Good, how are you? Yes. ELISE: There’s not
a day that goes past that I don’t think about
the fact that I did not win. GORDON RAMSAY:
Listen to me, I’ve never met anyone so resilient
in all my years as you. You’re Teflon.
Well done. Thank you. This time around, I’m going to
do whatever it takes to win. – Ben.
– Elise. Giovanni. Elise. Let me see those guns. [music playing] Fuck, girl. Damn, girl. Yeah, she’s in shape. I’m still the same
Elise who really doesn’t care what people think. It’s OK. You can hate me. ASHLEY: There’s
one more, I think. NICK: Probably. I said the same exact thing. [laughter] Yeah, I mean, he’s cute,
but, like, he’s a tool. [music playing] Whoa! All right! EVERYONE: Whoa! Oh, motherf***er. Of course, the last person
that just arrived is Josh. I’m going to make the best
of it and kick his ass again. So bye, Felicia. OK. Nick. How you been?
– Amazing. Get over here.
[laughter] Hi. Really shy.
– Glad you’re here. Hey, buddy. Good, how are you? It’s Josh. And I’m back, baby. You can’t have a “Hell’s
Kitchen All Stars” without me. [laughter] No. ANNOUNCER: While the All
Star Chefs get reacquainted, Chef Ramsay’s first guests
of the season have arrived. [applause] Press and super fans
from around the world have all been invited
to the grand reopening of Hell’s Kitchen. [applause] Wow! Thank you. Ladies and gentlemen,
welcome to the brand-new and completely-redesigned
Hell’s Kitchen. [applause] The look of the restaurant is
not the only thing that’s new. The people that I
have chosen are chefs who deserve a second chance. During their time in Hell’s
Kitchen, each of them truly deserve their
black jackets. For the first time ever,
the chefs will be all stars. [applause] Would you like to meet them? CROWD: Yes! Ladies and gentlemen,
please welcome the Red Team. Barbie. [applause] [camera shutters] Jennifer. Robyn, ladies and gentlemen. [yell] Wow! [yell] [applause] Please welcome back, Michelle. [applause] Ashley! Dana, ladies and gentlemen. Woo! GORDON RAMSAY: Elise! [cheers] [applause] And Manda. [cheers] What’s up?
I’m here. I’m here. GORDON RAMSAY: Wow! Ladies and gentlemen,
are you ready to meet the men’s all-star team? [applause] Please welcome back Milly from
Philly, ladies and gentlemen. [applause] [music playing] Yeah, Milly. Josh!
[applause] All right! [applause] Van! [cheers] Yeah, baby! Yeah! Let’s do this shit. Woo! Yeah. GORDON RAMSAY: Nick. Benjamin. [cheers] [applause] Ben. Woo! Baby, yeah! Giovanni. Yes, baby! GORDON RAMSAY: And,
of course, Jared. [applause] I can’t believe I’m
walking down this red carpet. I can’t believe people
are cheering my name. There’s too much going on. I’m like a score? I’m like, oh, oh, oh, oh. Where do I look? [applause] Now this wouldn’t be
an incredible all-star season without my sous chefs. She is the executive chef of
all my restaurants in Las Vegas. [applause] She also happens
to be the winner of season 10 “Hell’s Kitchen.” Please welcome back
Christina Wilson. [applause] DANA: Christina is
kind of a big deal now. I’m used to talking
to her like a friend. And so you can’t
do that anymore. And I don’t really like it. From the men’s
team, he currently is my executive development chef
overseeing 14 of my restaurants in the UK and in France and is
overseeing our Michelin stars establishments. Please welcome James
“Jockey” Petrie. [applause] When Jockey walks
out, I am over the moon. I study his recipes. Just seeing him, I’m
kind of like, oh, my god. Oh, my god. Oh, my god. He’s a beast. Now in keeping with this
incredible all star season, the rewards is truly remarkable. One of you will
become the head chef at the brand-new Hell’s Kitchen
restaurant in Las Vegas! [scream] [applause] It has one of the best locations
anywhere in the country. It is on the Strip
at Caesar’s Palace. Hell’s Kitchen, the
restaurant in Vegas on the strip is game time. The light switch went on. Chef Milly will be there. That comes with a salary of
a quarter of a million dollars. [music playing] [applause] GORDON RAMSAY: There we go. Chefs, it’s time for
your signature dish. Let’s go!
Follow me. Thank you, ladies and gentlemen.
Let’s go! [cheers] ELISE: I’m here to
rewrite history. Let’s do this.
Let’s go. I’m ready. I’m about to smoke everybody. Now, how does it feel to
be back in that kitchen? – Awesome!
– It was great. So good. Manda, what are
you making for us? MANDA: I’m making some good
old mussels, Jersey style. What does that entail? Bacon and beer.
[laughter] Bacon and beer. [laughter] MANDA: Everybody
else needs to watch out because since I left Hell’s
Kitchen, I went back to school. I had been running a restaurant. And all at the same time, I
take care of all my babies. So up here is like magical. I’m like a wizard. Didn’t you miss me? GORDON RAMSAY: Yes, I did. [laughter] Right. Milly, signature dish. What is it? I’m doing sea bass three ways. Milly, it’s 45
minutes, not four hours– I know. GORDON RAMSAY: —
and five minutes. MILLY: I know.
– You guys ready? Yes. Yes, Chef. Right, lift your domes. ELISE: What the? This is not what I picked. MICHELLE: That’s not mine. What the fuck? WOMAN: Wait, what is this? MICHELLE: Those aren’t
our ingredients. [music playing] All right, lift your domes. ELISE: What the? This is not what I picked. MICHELLE: That’s not mine. What the fuck? WOMAN: Wait, what is this? MICHELLE: Those aren’t
our ingredients. Is that yours? That’s not what I picked. DANA: Excuse me,
Chef Ramsay, um, you gave me the wrong ingredients. Yeah, can you just
replace my dome? Thanks. That would be great. Now there’s a
reason why none of you have the ingredients
you were expecting. This is the all-star season. I am raising the bar. I love it. GORDON RAMSAY: Each of
you will have to come up with a spectacular,
on-the-fly signature dish using the
ingredients that I have supplied in front of you. And you’ll be facing
off against a member of the opposing team who has
the same ingredient as you. [laughter] Oh, OK. GORDON RAMSAY: You’ll
have 45 minutes. And it begins right now. Let’s go! All right, boys,
push each other. You want to get out
the gate strong. No, no, no, no. You took my spot. Oh, holy shit that’s strong. That’s good. GORDON RAMSAY: Just
over half an hour to go. Ladies, hey, Robyn’s
cooking her salmon. Half an hour to go. How long does it take you
to cook a piece of salmon? WOMAN: Pull it.
– Four minutes. WOMAN: Five minutes
after, pull it. Seven minutes, Chef. Come on, Robyn. Yeah, chef. Fuck! My pans is definitely not hot
enough for salmon to go in. And so my skin is coming off. Hey, Dana. Yeah? Panko Panko, Panko. What do you need? Do you guys need
Panko back here? ASHLEY: Oh, my god, Robyn
is all over the place. She’s up, she’s
down, she’s sideways. Excuse me.
Watch out. Come on, girl,
this. is all stars. Come on, guys, help
each other out. Help each other out. GORDON RAMSAY: Ben,
what are you doing? BEN: I’m going to be
doing a stuffed chicken breast with sauce of chicken
demi, coconut, and fresh basil. Sounds delicious. BEN: When I was here for season
5, I came at this like a bull in a china shop. You want to hear
something, dude? I was cooking
circles around you. I will circle you
like a [bleep] moon. – Where have you been?
– Are you joking me? MAN: Hey, what, Ben?
What? Ben. You couldn’t cook my [bleep]. Come at it gung ho like
I did the first time. But it’s easy to
sort of burn out. This time, I need to
really pace myself. I don’t have any agenda
other than to win. Somebody had a
fucking mess over here. MAN: Be done. Be done now. GORDON RAMSAY: 10, 9– Dana, let’s go! Coming, Chef. GORDON RAMSAY: 6, 5– MAN: All right,
guys, nice touches. GORDON RAMSAY: 4, 3, 2– Watch out, Michelle! GORDON RAMSAY: 1 and serve! Up, up, up!
GORDON RAMSAY: Now! WOMAN: OK.
WOMAN: OK. WOMAN: OK. I’ll be judging you
on a scale of 1 to 5, 5 being the highest,
and 1, well, trust me. Anyone who gets 1, I
don’t why you’re here. Right. Let’s start off
with two individuals from the same season,
Ashley and Jared. Come on, Ash. Come on, Baby. GORDON RAMSAY: The battle
of the duck breast. Let’s go. ASHLEY: They call it
frenemies for a reason. I know you, Jared,
and you’re going down. Woo! Since you’ve left
Hell’s Kitchen, what are you guys,
friends, rivals, lovers? [laughter]
– Friends. Friends.
GORDON RAMSAY: Friends? – Since the day we left.
– Right. Well, great. If Ashley and Jared
are together again, they’ll distract each other. And they’ll fall apart again. I’m sorry I hurt you. It’s really bad. Yeah, I’m sorry. [sigh] Let the canoodling begin. Right, Ash, let’s
start off with you. Officially, it looks beautiful. Could you guys see
that from there? – Nice.
– Nice. – Beautiful.
– It looks great. GORDON RAMSAY:
Describe the dish. ASHLEY: The duck is
marinated in sake. And, underneath,
you have a Brussels sprout, celery-root puree. Ah, let’s get one thing right,
duck’s nailed beautifully. But when you’ve got sauce that
delicious, put less on there. Don’t flush it. But it’s a very strong start. 4 out of 5.
[ding] Good job. [applause] Good job, Ashley. Great start for the women. Jared, describe your duck dish. I have pan-seared duck
breast over celery-root puree. GORDON RAMSAY: So here’s the
thing, duck you’ve nailed. Juicy duck, let’s
get that right. JARED: Come on, baby,
this is going to be a 5. Let’s do this.
Let’s do this! GORDON RAMSAY: Here’s
the thing, the puree is a little bit watery. OK. But it’s a– you know,
it’s a very strong effort, two good dishes. Um, 4 out 5. [ding]
Well done, both of you. Thank you, Chef. [applause] Seriously, ties are like
kissing your fucking sister. Good job, buddy. You too. Eww. Barbie and Ben, let’s go.
[applause] WOMAN: Let’s go, Barbie. MAN: Come on, Ben. OK, um, Barbie, best
moment in the Hell’s Kitchen? Actually, when I left, and
you told me I was amazing. GORDON RAMSAY: Worse moment? How about me being up
for elimination every time. [laughter] What’s so funny, Dana? – Just that her–
– [inaudible] –her worst moments were– ROBYN: Right, the eliminations. And we kind of had
something to do with that. So– Who is going up? Does everyone agree
that their– their one vote is for Barbie? Yes. OK, done. We wanted her gone. Why? Because I could cook. Nope, that wasn’t why. Tell me, Dana. Uh– I’m just asking. – Uh–
– I like this. MAN: Yeah, this is great. Some construction. [music playing] GORDON RAMSAY: Barbie, worst
moment in Hell’s Kitchen? How about me being up
for elimination every time. What’s so funny, Dana? We wanted her gone. Why? Because I could cook. Nope, that wasn’t why. Tell me, Dana. Uh. I’m just asking. – Uh–
– I like this. MAN: Yeah, this is great. Some construction. Everything’s different now. People have changed. Everyone’s getting
a clean slate. And we should focus on that. – Good answer.
– Good job. Oh, good answer, girl.
Good answer. [applause] GORDON RAMSAY: First day at
school, political answer. Barbie, describe
the dish, please. I have, uh, curry chicken with
some coconut milk and then just a little bit of garam masala. GORDON RAMSAY: If you’d allowed
that sauce to be less heavy, it would’ve worked. OK. 3 out of 5. [ding] [applause] Ben, describe the dish. I stuffed the coconut rice
inside the chicken breast. And I roasted it together. GORDON RAMSAY: I’ve never
seen a chicken breast stuffed with fucking rice. You got bland on bland. It’s a 2 out of 5, Ben. [ding] [applause] Woo! Ben’s here for five minutes,
and you already on my list. You better watch yourself. ANNOUNCER: Next up are Jennifer
and Giovanni with the– GORDON RAMSAY:
Battle of the lamb. Hi, Giovanni. How you doing, Chef? I remember being
really pissed with you. So do I.
GORDON RAMSAY: Remember that? Yeah, yeah. I still have– I still
have the nickname. GORDON RAMSAY: Hey,
Ben, your special has now become not very special
thanks to [bleep] there. Hurry up, Giovanni. Yeah, but I’m
not [bleep],, Chef. Yeah, say that again. – I said, I’m not [bleep], Chef.
– Yeah, you’re pissed are you? GIOVANNI: I’m not [bleep]. Look at me. Look at me in the eyes,
not as pissed as I am. You [bleep] are donkey. This is not personal.
This is professional. I’m sorry, Chef. That first one
was a piece [bleep].. Now put it back! Yes, Chef. What has Giovanni got tonight
that he didn’t have last time he was in the competition? I had a lot more heart,
a lot more passion. You know, I mean, not many
people get a second chance. It was a chance of
a lifetime that I could send one of my
kids to more doctors and get more help for her. Doctors? I have a child
that has seizures and has moderate autism. I’m sorry to hear that. She’s beautiful. And she does great, don’t be. She’s fine. She’s the love of my life. – A major inspiration.
– Thank you. GORDON RAMSAY: You’re welcome. So describe the dish, please. GIOVANNI: I’ve got a
stash of crusted lamb with a sweet mashed potato
with grilled eggplant. A bit clumsy
presentation-wise. But you’ve cooked
it beautifully. It’s a very strong 3.
[ding] Thank you. [applause] ANNOUNCER: After a solid
showing from Giovanni, it’s up to Jennifer’s
lamb with eggplant to put the women back on top. Come on, come on, come on. The lamb’s cooked beautifully. Thank you, Chef. Yes. But when you give me
undercooked eggplant, there’s nothing worse. The eggplant are crunchy. What happens to an
eggplant when it’s crunchy? It gets bitter. Eggplant, no excuse. That dish had all the
makings of a strong 4 or 5. But I’m giving it a 3 out of 5. [ding] Jennifer, come on. [applause]
JENNIFER: OK. What a shame.
[applause] Wah wah. Next up, battle
of the scallops. Let’s go, Michelle and Nick.
– [inaudible] Michelle.
[applause] GORDON RAMSAY: They’re not just
here for the scallops tonight but battle from season 14. Michelle, when you
were here last, you were the youngest
in this competition. Yeah. And you still
are the youngest. Yes. MICHELLE: We’re all all stars. And everyone already
knows I’m legit. I know that everyone
else is legit. So bring it on. This is my game face. I am ready. So I have a seared scallops
over polenta gnocchi. Wow! They taste beautiful. Thank you. It’s 4 out of 5.
[ding] – Good job.
– Thank you. [applause] Good job, Michelle. – Nick.
– Yes, sir. Is that a ring on your finger?
– It is, sir. Congratulations. Thank you. Lady’s name? Lady’s name? [laughter] Uh, Michael. Michael, I remember. Yes. GORDON RAMSAY: But you met an
old girlfriend at a rewards, right? NICK: Thanks change, yeah. – Is this unbelievable?
– Can I get a hug? Oh, my god. Oh, god. This is so weird.
– Oh! Wow. JOSH: You don’t know that girl. I dated her in high
school when I was straight. JOSH: No way! [laughter] Small world. Nick, describe
the dish, please. So, Chef, you have
a sea scallop crudo. Crudo? Crudo, 45 minutes? He didn’t cook nothing. Yeah, so why raw? It’s light. But I think all the flavors
really work together. The season of the
scallops, beautiful. Thank you, Chef. But then you spoilt it
with this bloody big dump of polenta. 3 out of 5.
[ding] OK. [applause] Good job, man. ANNOUNCER: With the
Red Team leading by 2, Manda’s southern-style
pork chop. 3 out of 5.
WOMAN: Good job. Thank you, Chef.
[ding] WOMAN: Nice job.
[applause] ANNOUNCER: –is up against
Milly’s spiced rubbed pork chop. The pork is incredible– – 4 out of 5.
– Thank you, Chef. GORDON RAMSAY: Good job.
[applause] MAN: Yeah, Milly, good job. ANNOUNCER: The women now
lead by a single point. And in the battle of the
filet, season 10’s Dana– It’s a strong 4 out of 5. Thank you, Chef.
[ding] WOMAN: Good job, Dana. [applause] ANNOUNCER: –impresses
Chef Ramsay, while season 12’s Josh also
attempts to score some points. Best moment in Hell’s Kitchen. Well, I’m going
to Isa meeting you. [laughter] Seeing you is crazy. It’s crazy. I don’t know. It’s awesome, Chef. You saw me in the
room five minutes ago. Yeah, I know.
But now you’re right here. You’re talking to me.
It’s awesome. GORDON RAMSAY: Wow! [laughter] [music playing] Filet cooked to hell. That’s a 2 out of 5, Josh. [ding] [applause] ANNOUNCER: The men
are hoping to claw their way back into the lead– OK. ANNOUNCER: With Van’s
lobster and succotash dish. GORDON RAMSAY: Van,
quick question, what do you have against maitre d’s. [laughter] I’m going to explode. I’m going to
explode, my friends. Listen to me. Hey, hey, bro. Don’t touch me, bro. You better get out my face. – Hey, hey,
– Hey! Hey, hey. Where is whistlebritches at? I’ve got an Italian one. Oh, yeah, Italian one. Don’t hit him.
VAN: All right, all right. GORDON RAMSAY: OK?
– I’m going to be good. GORDON RAMSAY: Right, Van,
let’s start off with yours. It’s glistening. It’s cooked all the way through. My knife is going
through like butter. That’s crazy. Van. It’s the first 5 of the night.
[ding] Yeah, Van! Let’s go, Van! [applause] First 5 today, woo! Man, that felt good. ANNOUNCER: While it’s now
all smiles for the men, the pressure now
shifts to a very confident Elise and her poached
lobster tail and grilled corn. The lobster is
cooked beautifully. ELISE: Thank you, Chef. Elise, it’s the
second 5 of the night. [applause]
– Wow! Thank you, Chef.
GORDON RAMSAY: Well done. WOMAN: Yeah, girl.
VAN: Good job. [applause] Bloody hell. I’m definitely the
strongest woman on my team. Yes!
– Nice job. I mean, you can’t
expect everyone to get 5s. Everyone’s not me. ANNOUNCER: With a
3-point lead, It’s the women’s challenge to lose as
they head into the final round. GORDON RAMSAY: Ben,
describe your dish, please. BEN: We have a seared
salmon, finished off with a brown butter caper sauce. GORDON RAMSAY: The
salmon beautiful. I love the spice.
– Thanks, Chef. But I wish you’d got
the acidity right as well. BEN: I’m here to win. I really don’t care who I’m
going against, you know? I’m the best chef
in this competition. Benjamin, it’s that good. I’ll give it a 5.
[ding] Good job.
GORDON RAMSAY: Incredible. Thank you, Chef.
[applause] MAN: [inaudible], Ben. Woo! 28, 26. We have one more
dish left to taste. ROBYN: I’m not worried. I’ve got this. It’s all about taking shit home. Robyn, describe
the dish, please. On the bottom, you have
a cauliflower puree next to the salmon, a nice
crispy salmon skin. [music playing] [inaudible] That is not crispy. But flavor is important. [music playing] What do you think? Extremely salty. Robyn, I’m going to be
generous and give your salmon– Come on, Robyn. [music playing] ANNOUNCER: In the final
round of the first ever All Star Signature
Dish Challenge– 28, 26, we have one
more dish left to taste. ANNOUNCER: –it all comes
down to Robyn’s salmon with cauliflower puree
to secure the win. Come on, Robyn. That is not crispy. Robyn, I’m going to be
generous and give your salmon– 1 out of 5.
[ding] – Oh.
– Oh. GORDON RAMSAY: It
was disgusting. Congratulations, men. [laughter] Let’s go. Yeah, baby. MILLY: Let’s go, Ben. Gentlemen, well done. You guys are in for the ride
of your lives in downtown LA from a top of a 70-story
skyscraper at the SkySlide. [laughter] After that, you’re going
to then have dinner at Wolfgang Puck’s restaurant.
– Ah! Nice. Holy shit! Can we beat 24? Limos are waiting, guys.
No time. Let’s go.
GORDON RAMSAY: Head out front. – Go ahead, man.
– I lead the way. Good job. Well done.
MAN: Woo! MAN: Let’s go, baby. MAN: Let’s go.
MAN: Do this. MILLY: So I get
to ride in limos. I get to slide down skyscrapers. I get to eat at Wolfgang Puck. All Star Season is great. Ladies, you had it. Unfortunately, you’re all
in for a truly horrible day. There is a huge
mess left outside. I want you to break
down all the bleachers, put away the red carpet. And that nasty confetti,
it’s frickin’ everywhere. I need every speck picked up. Is that clear? Yes, Chef. GORDON RAMSAY:
Head to the dorms. Let’s go. ELISE: This loss is on Robyn. We had a lead. All you had to do
was bring it home. BARBIE: Shake it off. It could have been worse. What’s worse than a 1? I kind of my team down today. I’m the weakest link here. And that does not
feel good for a 1? I’m not a 1. What are you doing? WOMAN: She’s fixing her juju. These is tiger’s eye. It helps me keep grounded. If you have any questions you
want to ask, you take this, you put in the
palm of your hand. And I just ask it questions. Her stone talks to her? ROBYN: It’s telling
me what yes and no is. And so I ask it yes
and no questions. It’s a talking stone? ELISE: You ask it questions. Yeah. You didn’t ask about
the salmon, though. Oh, oh. The shade. MAN: Time to slide. MAN: Woo! MAN: Woo! [applause] MAN: Yes! [cheers] Barino! Barino! [interposing voices] Barino! Cheers to you guys. We’re supposed
to go down a slide. BARINO: Yeah, you’re scared?
Yeah. I’m glad you asked. [laughter] BARINO: You guys are actually
closer to heaven than to hell here.
[laughter] – Josh, you’re up. Shit. Are you kidding me? Who puts a slide on the
side of a 70-story building? Like, what was that guy doing? Oh, my god. I’m 265 pounds. My body doesn’t go anywhere
near glass on 70 stories. [scream] Oh, shit! One, two, three. [scream] What’s up? BEN: You could see
the entire city, just absolutely beautiful. However, I don’t like heights. Slides, and buildings,
and all that, not for me. VAN: Ben, don’t be a puss. Come on, bro.
Get your ass over here. BARINO: I’m ready. Roly poly all going
down that slide. Come on, Ben.
– Come on. Come on.
– Come on, Ben. Come on, chicken. Get on there! [interposing voices] [scream] – Nice.
– Nice. [applause] ANNOUNCER: As the rest of the
men enjoy their victory slide– You left me by myself. Hold on, you sons of bitches. [laughter] Woo! ANNOUNCER: –back
in Hell’s Kitchen. How many lesbians
does it take to take a railing off of a bleacher? ANNOUNCER: — the Red Team’s
progress is already derailed. WOMAN: This is
going to be heavy. So it’s going to take all of us.
– OK. Are you sure?
I do not want this to fall. Oh! ROBYN: Where’s Elise? Elise? Elise, you got muscles, girl. Come on. ELISE: What do you want?
– Well, you got muscles. It’s a bad idea. ROBYN: Come on,
guys, you got it? ELISE: I’m not about
to get injured. I’m doing exactly
what I need to do. Got it. ELISE: And not all the
weights in the world can prepare you to try to take
apart bleachers and stuff. I ain’t Bob the Builder. Y’all are going to have trouble
getting that one up, though. It’s heavy. MANDA: Apparently,
it’s Elise’s world. And we’re just living in it. I don’t know who the hell
this bitch think she is. Elise, come over here. That’s too heavy. I’m about– not about
to injure myself. That’s too heavy.
She’s a body builder. That’s too heavy.
– Hold on. Wait. WOMAN: Elise? Aye, aye, aye. That’s what she does, man. She’s an asshole. [music playing] Good evening. Oh, you clean up nice. Good to see you. GORDON RAMSAY: Welcome to one
of the best restaurants in LA. Take in the view. MAN: This is beautiful. This is amazing. VAN: WP-24, we’re up
in the clouds still. Man, I’m feeling
like a million bucks. GORDON RAMSAY: What a day. What a start. After here, we’re going
to Hollywood Hardbodies. [laughter] I’m ready. I’m ready. GORDON RAMSAY: Do you
know what that is? Hollywood Hardbodies. Yeah, so it’s chicks, right? [laughter] Jesus! You expect me to take you
guys to a bar like that? Come on. [laughter] Seriously, there’s
one very special guest I’d like to introduce you to. Please say good evening, because
you sat in his restaurant, to Wolfgang Puck. Chef. [applause] WOLFGANG PUCK: I think you guys
should be in the kitchen, OK? No?
[laughter] How are you, boss? Very well.
[interposing voices] Oh, thank you.
The food is delicious. Thanks for coming here. JARED: Gordon Ramsay
and Wolfgang Puck, these are two culinary giants. I mean, who else gets an
opportunity like that? Nobody. That’s who. Nobody. WOLFGANG PUCK: All right, Chef,
this is the angry lobster. Don’t get Gordon angry. He will get as red as
this lobster, yeah. [laughter] Are you hungry or what? MAN: Yes, Chef. MAN: Yes. BEN: Holy cow, this is Wolfgang
Puck, breaking down a lobster and plating up my dish,
easily one of the best dinners I’ve ever had in my life. GORDON RAMSAY: Blue
Team, congratulations. I’m heading back
to Hell’s Kitchen. Enjoy.
See you later. Take care. I’m taking over for
Gordon officially. So, you’re all fired. No. [laughter] [music playing] [alarm] [yawn] Good morning, everybody. How was your sleep? I slept like a log. MAN: Ready for this? Let’s do it. Good morning, it’s Chef. I need to see
everybody immediately. Let’s go.
WOMAN: Let’s go! WOMAN: Let’s go!
Let’s go. GORDON RAMSAY: Come and
take a seat at the bar. [clap] Good morning. Good morning, Chef. All right, listen
carefully, all of you. Every year in this restaurant,
we have to turn away thousands, and I mean thousands, of diners. This year in Hell’s Kitchen
we’ve gone up a notch. And we’ll be offering
a special bar menu, to look after more people. Now, this next bit is huge. This is the very first time
I’m setting you all a very exciting, individual
challenge at the beginning of this competition. I know that you’re
all capable chefs. But I want to have
an early indication of who among you is capable
of separating yourselves. WOMAN: Wow! GORDON RAMSAY: For
this challenge, I’m looking right
now for each of you to come up with a
spectacular dish that you think is worthy on
being served in the first ever Hell’s Kitchen bar menu. But this is big. The chef who creates
the best bar menu item will be safe from elimination
in tonight’s dinner service. [music playing] This is what your next
challenge is all about. The chef who creates the most
immaculate the best bar menu item will be featured on
the Hell’s Kitchen bar menu throughout this season. But that’s not all, because
this next bit is huge. The winning chef
for this challenge will be safe from
tonight’s elimination. ROBYN: I need this
immunity, because I did not do good yesterday. Not only do I need it because
I want to redeem myself, but I also want to
be safe tonight too. Make two plates,
because I’m going to have some incredible
help with the judging. How much time, Jared, would
you like for this challenge? 45 minutes would be nice. You’ve got 40. And your time starts now. Let’s go. JARED: I’m trying to
make dumplings, chef. What kind of dumplings? I’m going to do
smoked halibut and pork. Theoretically, I’m feeling
super confident in this dish. But the actuality
is it’s starting to set in that I don’t know
how to make a fucking dumpling. Do you think eggs
will bind up my dough? Just [inaudible]. I don’t– I don’t know. Heard that. What are you going
to make, Michelle? I’m making a shrimp
and lobster sausage. I’m definitely pushing the
limit of the definition of being ambitious. But this is Hell’s Kitchen. It’s go big or go home. I need three ounces of fat. Hey, individual challenge. This is going on the menu. MILLY: Here we go. It’s a big difference between
appetizers and bar food. I know how to create
high-end bar food. What’re up to, Milly? MILLY: I’m gonna do
a seafood poutine. Yeah, chips and the gravy. Yes. I’ve just got to put my head
down and get this dish done. Because– but time is chasing
me down the street right now. [sighs] I almost
want to do wings. My wings are the perfect
tapas for a bar menu because you can pair
it with anything. You can have it with Chardonnay. You could have a
nice ale with it. You can also like
pop a shot with it. So, who doesn’t
love chicken wings? [inhales] Woo! Chef Ramsay hits us with
a bar menu challenge. I’m like, yahtzee! I’m not a big fan of
vindication redemption, but you didn’t like my
chicken yesterday, well, you’re gonna like
my chicken today. Can I just get one
more little pinch. You could take ’em.
– I was– You can have them. GORDON RAMSEY: First
up, what’s the sauce? Oh, this is a curry–
coconut curry, chef. It’s delicious. Thank you, chef. Just under two
minutes, ladies. – Two minutes, heard.
– Two minutes, Chef. ROBYN: I feel a
little bit confident. Like, you know what? This crab cake
tastes really good. It’s not dry. The romesco’s good. I got this shit in the
bag, like dunk, whoosh! Nothing but net. Home run. GORDON RAMSEY: 15 seconds. Speed up, guys. Let’s go. 5, 4, 3– And I’m trying to be nice. Oh no, I appreciate it. GORDON RAMSEY: –2,
1, and serve, ladies. I don’t believe
you got that done. Me neither. [laughter] Line up, please, let’s go. I have two very important guest
judges that will be joining me. They look after 19
of my restaurants across three continents. Please welcome
Christina and Jocky. [applause] CONTESTANT: Oh, that’s awesome. GORDON RAMSEY:
Christina and Jocky are going to sample every
dish and then choose the top four from each kitchen. Is that clear? CONTESTANTS: Yes, chef. GORDON RAMSEY: OK,
great, Christina, Jocky. I’m relying on you guys. Please. DANA: I didn’t just cook for
40 minutes for Chef Ramsay to not even taste my dish. So I better be picked. CHRISTINA: OK, talk to me. OK, so I have a beer-battered
lobster tempura taco. On top you have a
roasted poblano salsa. Cool.
You can take that with you. – Thank you.
– Chef. Ben. How are you, sir? So we have Asian
drumsticks marinated in a little bit of soy sauce. It’s like the
ultimate chicken wing. OK.
Thank you. Yep. This is me in
a nutshell, chef. So I have a
Moroccan-style meatball. And like me, it’s not
your average meatball. You know, it’s got
a personality, so– [clears throat] Thank you. Thank you, chef. NARRATOR: While the blue team
jockeys for their sous chef’s favor– She makes nervous, man. NARRATOR: –the red team
worries whether they can make it past the discerning
palate of chef and season 10 winner Christina. OK. I have mussels. Chef Christina is
so hard to read, but she is judging our stuff,
so god, I hope she likes it. OK, thank you. She’s not telling us
anything about it anyways. I did a Asian dumpling
with smoked halibut. OK. JARED: Oh my god. Part of me is
wondering why I made dumplings today from scratch. I’ve never done that before. I didn’t even know I knew how. It’s like my mind’s a separate
fucking entity from me. Thank you. Thank you. NARRATOR: The time has
come for Chef Ramsay to taste Christina
and Jocky’s top four from each of their teams. He will then narrowed
down to his top four. And from that, he
will pick a winner. Christina. Yes, chef. GORDON RAMSEY: The
name of your first chef with an outstanding bar dish. It’s going to be Dana
with her lobster taco. GORDON RAMSEY: Dana. CONSTANT: Yeah, Dana. Yeah! My taco, number one pick. What’s up, ladies? Describe the dish, please. DANA: So I did a beer-battered
lobster tempura taco. I pan seared some
chorizo in there as well. GORDON RAMSEY: Wow. I’ve never been a big
fan of fried lobster, but you’ve made that
tempura really light. Then the avocado crema just sort
of makes it a little bit more royal. So far the dish to beat. Good job. Thank you, chef. [applause] Jocky. Whose dish from the blue
kitchen will I be tasting first? JOCKY: The first dish, Gordon,
will be Milly’s, and it’s a seafood poutine. Yes! It’s me versus everybody. So let’s do this! Describe the dish, please. Well, we have our
hand-cut French fries, fried and seasoned, and topped
with a lobster cheese sauce. You think of poutine, it’s
not the most elegant way to start the dinner. But this has to be the most
elegant fucking pot of poutine anywhere on the planet.
[laughter] MILLY: Yes, chef. GORDON RAMSEY: But is
it better than Dana’s? [sighs] It’s a tough one. DANA: This isn’t fancy. That’s just cheese fries. This is not gonna be better
than my taco, that’s for sure. It’s better. Fuck. [sighs]
– Well done. Thank you, chef. Wow. Thank you, Milly. Head back. Wow. Great start. Christina, the name of the
second chef in the red kitchen, please. The second one,
chef, is Ashley. GORDON RAMSEY: Wow. Ashley, let’s go. [applause] Thank you, Ashley. Describe the dish, please. What I have for
you is a polenta cake on the bottom
with tequila and lime cilantro marinated shrimp. Visually, it looks beautiful. Thank you, chef. I mean, it’s gone above
and beyond a bar menu. But I mean, it’s creative. Do you know what, Ashley? That is in my top four. Well done. Thank you, chef. GORDON RAMSEY: Yeah,
definitely up there. – Good job.
– Nice job, Ashely. GORDON RAMSEY: Right. Jocky. Gordon, the
second chef is Jared with his seafood dumplings. ASHLEY: Jared’s dish is
going up against mine. Of course it is. They love putting us against
each other around here. Seafood dumpling. Describe the dish, please. I have a dumpling stuffed
with pork and smoked halibut. GORDON RAMSEY:
That is delicious. But does it beat the
polenta and the poutine? Do you know what, Jared? It’s on par in my top four. Thank you, chef.
GORDON RAMSEY: Wow. [applause] [giggles] Oh my god.
Oh my god. Oh my god. I actually pulled this off. Guess who knows how
to make dumplings? GORDON RAMSEY: Christina, the
third chef from the red team. Who is it, please? CHRISTINA: Third chef, I
like the lemon pepper wings by Elise. NARRATOR: It’s Elise’s
turn to try to make her way into Chef Ramsay’s final four. Well. The wings that I made for you
today are a Tuscan bar wing. It has Parmesan
cheese that also has the herbs of Provence on it. GORDON RAMSEY: Wow. They are delicious. Love the flavor. Love the crispiness. Brrr, it’s a tough one. I’m gonna swap them out. And I’m gonna swap them
out with the shrimp. – Thank you, chef.
– Well done. Good job. ELISE: Thank you, chef. NARRATOR: With only three dishes
left to be called forward, Chef Jocky chooses– Gordon, my third chef is
Van with this steak tacos. GORDON RAMSEY:
Wow, another taco. NARRATOR: Hoping Van’s
carne asada tacos will be worthy of
the final four. The steak is
cooked beautifully. Crema, delicious. But they’ve gone above and
beyond with the mushrooms in there as well. Would I want to start off
dinner with one of those? Yeah. I would. I’m gonna swap your tacos
out with the dumpling. Good job. Thank you, chef. Wow. Um, Christina. I’m only going to taste one
more from the women’s team. ROBYN: Please let my
dish be good enough. Please let my dish
be good enough. Please, please, please! This one was so hard, chef. NARRATOR: In the first
ever bar menu challenge, it was up to the sous chefs
to select four dishes each to be judged by Chef Ramsay. And Christina and Jocky are
both down to their final picks. Um, Christina, I’m
only going to taste one more from the women’s team. This one was so hard, chef. Uh. I have to go with Michelle’s
lobster shrimp sausage. GORDON RAMSEY: Wow. OK. Describe the dish, please. OK so I have my take
on a lobster roll. I made a lobster shrimp sausage
with a little bit of Asian slaw on there. You know, when you
see a lobster roll and it’s been steeped in butter
and put together roughly, it’s unappetizing. But they look beautiful. MICHELLE: Thank you. Michelle, that is
definitely in my top four. Good job. Thank you, chef. Wow. Jocky, who was
the final chef you put forward from the blue team? Ooh, the last one will be
Nick and his crab fritters. BENJAMIN: I like my food. I think it’s good. I was wrong. Uhh. Wow. Nick, describe the dish, please. Chef, you have crab
fritters with a lemon chive mayo, bacon jam, with a
little chiffonade scallion. Presentation, beautiful. Let’s get that right. Bacon jam on top, exquisite. The one issue I have with those
are they’re a touch doughy. It is definitely not in
the top four, I’m afraid. Thank you. OK, thank you, chef. We’ve narrowed the
pack down to four. I said only one of you will
be safe from elimination. MICHELLE: I’m hoping, hoping,
hoping that Chef Ramsay’s gonna pick my dish, because I really
want to show Chef that I’m better than everyone here. The most outstanding bar
dish tonight belongs to– Chef Ramsay, call
my name, please. I’m feeling like I got. I’m feeling like
I might have it. I need to win this
because I remember season 9 first dinner service,
and everyone was messing up. So that’s a huge prize. GORDON RAMSEY: Damn. This is a tough one. Milly. Ah! [applause] Milly, well done. Your poutine goes
on tonight’s menu. [grunts] First
individual competition. Little Milly, Baby Pepper. I just can’t wait
to go tell them, like– like your dad
came out number one. I really wanted to win. Me too.
But you know what? I’m happy for him. He did great. I know, but Milly always
falls back on what he knows. He made a dish that
he’s made 1,000 times. He won. MICHELLE: I know he won. If he’s done it 1,000 times
and he can win with it, shit. [laughs] You OK, Ben? Your color’s off. BEN: I’m all off. I’m about to go check
my sugar right now. Are you diabetic? BEN: Newly, so I’m up and down. Oh no. I feel like my
eyes are sinking in. I’m not feeling at all– Yeah, your–
your color’s wacky. I’m gonna go check
my sugar, guys. I’ll be back. It sucks that I’m not as
healthy as I’d like to be. But tonight I’ll
give it 100%, and I’m not gonna make a spectacle
by falling in the kitchen. CHRISTINA: Come on, guys. NARRATOR: As Ben
struggles to keep up– CHRISTINA: You guys can
line up at the pass. NARRATOR: –the chefs head
to their kitchens to start prepping for the night. CHRISTINA: So Chef Ramsay
wanted you to have your knife kits before the first service. You have Zwilling JA
Henckels, really nice kits. So open up, and we’ve
got to get started. – Yeah, chef.
– Thank you, chef. CONTESTANT: Yeah, chef.
– Ooh, wow. I still use my knives
from when I was on before, and they are that quality. So pretty primo
cutlery for myself. Brandy new. CHRISTINA: All right. If you’re finished
looking to your kits, just line up right
here for a minute. All right. You know we have
service tonight. This menu is bigger than it’s
ever been in this kitchen, ever. Yes, chef. NICK: Right now everyone’s
kind of freaking out, but we’re All Stars. Being able to adapt to
a new menu in a flash is super important to
becoming a head chef. JOCKY: Right. So we’re going to start
off with the steak tartare. There’s about three
ounces per portion. Pack it into the ring. CHRISTINA: Both cold salads
you guys are plating fully. JOCKY: You have a
smoking machine here. Does everybody know
how to use this? Good. DANA: This is a lot
to learn in one day. I’m not gonna lie, I’m
kind of shitting my pants. JOCKY: OK, salmon starter, right
down the center of the plate, six pieces of salmon. We’re going to do the
scallops, a lamb, season, and then we’ve got a
little bit of duck. So duck you’re gonna
score yourself. JOSH: I can’t believe all these
proteins, all these dishes. This is All Stars. I did not expect a
walk in the park. I mean, and this is like
a walk through the desert without water. NARRATOR: With only 30 minutes
until the doors open for dinner service, Ben continues
to worry that he may not make it through the evening. So I– I can’t– I can’t wrap my
head around it, man. I don’t know if
it’s stress-related. I don’t know. But I’m just lethargic. And my eyes are
just blurry as shit. I– it’s like someone
threw sand in my eyes. Only one other time
has my vision become obscured like this. All right. And it did not end well. So I mean– I want to give this
everything that I’ve got, man. But I– I’m not–
– Have a seat. I’ll take your vitals. Yeah. 10 years ago, season five,
back in the day, I was young. I was healthy. CONTESTANTS: [inaudible] Coming down with desserts. Coming down with desserts. GORDON RAMSEY: Very
nice, that risotto. Your effort and attitude
has been extraordinary. BEN: I will cook
circles around you. I will circle you
like a [beep] moon. GORDON RAMSEY: You have an
amazing amount of energy that any chef would love. Yes! Yes! You know, since then, I
have had a pretty rough go. You know, this time,
I’m fat, and I’m old, and my diabetes and
fucking eyes are terrible. Right now, I feel like
I want to go back. I want to go for it, but I’m
afraid of getting into it and it becoming too much. I would prefer to spare
myself the moment of– of dropping in the kitchen. So I need to make a decision
whether or not I’m gonna go for it or whether I tap out. NARRATOR: With opening night
dinner service looming, Ben’s concerns about his
health continue to mount. Blood pressure’s a tad
high, but your other vitals are all in good shape. BEN: On the books, I’m healthy. But this is not an ideal
situation out here, and I’ll– I’ll go until I
can’t go any further. Cool, man. Appreciate your help, man. [sighs] GORDON RAMSEY: Ladies,
line up, please. Let’s go. Gentlemen, Giovanni, line up. Let’s go. Yes, chef. GORDON RAMSEY: Line
up, guys, please. All Stars, I am so
confident in your ability that for the first time
ever we will be hosting chef tables on opening night. [cheering] Red team, you’ll be serving an
amazing, stunning, beautiful singer, songwriter, actress,
and winner of American Idol, Jordin Sparks. Wow! [applause] She was the youngest person
on “American Idol” to ever win, and I’m the youngest
person in Hell’s Kitchen to ever get a black jacket. So I feel like Jordin
and I have a little bit of a connection going on. Dining in the
blue kitchen tonight will be a Tony
Award winning actor. He’s the star of the hit
TV show “Criminal Minds.” Joe Mantegna is
joining us for dinner. CONTESTANT: All right. [laughter] That’s cool. A legend. I expect an all-star service. Get on your stations. Let’s go. Ben, whatever happened,
keep your head up. CONTESTANT: Talk to us, OK? Yeah, absolutely. GORDON RAMSEY: Marino.
– Yes, chef. Open Hell’s Kitchen.
Let’s go. Ready.
Thank you. [music playing] NARRATOR: Hell’s Kitchen is once
again the hottest reservation in town, with tables booking
up months in advance, to catch a glimpse of the
all-star brigades at work– Let’s show [inaudible].
Come on. Here we go.
Let’s go. NARRATOR: –and to
try the newly added bar menu, which now features
Milly’s seafood poutine. Success. Woo-hoo, woo-hoo! NARRATOR: In addition to
the biggest, most diverse menu in Hell’s Kitchen history. Chef Ramsay has also
added a special shrimp and pasta appetizer. Don’t burn people since we
are going to flambe as well. I’ll try not to. NARRATOR: To be served table
side by Dana for the red team and Milly for the blue team. Cheers, darling. Yes, cheers. Ladies, all-star
performance, right? CONTESTANTS: Yes, chef. GORDON RAMSEY: Four
covers, table 31. Two tartare, two carbonara. CONTESTANTS: Yes, chef!
– Let’s go. Two tartare–
– Carbonara. –two carbonara. This is our first
dinner service. We’re gonna kick
the blue team’s ass. They’ve been up on
us, so it’s our turn. We got dinner service. I don’t make carbonara ever
in my life, so like ever. I’m on hot apps, which
is my worst station. I don’t do carbonaras back home. But it’s not my menu, so I have
to suck it up and push through. Shit. That’s too wet. I’m aware. That’s why I’m fixing it. You’re gonna break it. Would you just give
me a second please? Ashley, come on. How long? How long– you
got the tartare. Walking carbonara,
two carbonara. Two carbonara, chef. It’s like scrambled eggs. It’s burst. It’s broken. Just come here. Look at that.
– Oh no! Ooh. GORDON RAMSEY: Well,
who cooked that? Me, chef. But look at it! Yes. Come on, ladies. Ashley should definitely know
better about the carbonara. It’s the most simplistic
dish on the menu. It’s like cooking 101. Come on, Ashley.
Bounce back. You’re good. I got it. I got it. NARRATOR: While Ashley tries to
get it going on the red team’s appetizers– [grunts] How long for the salmon, Josh? Two minutes, chef. NARRATOR: –Josh is swimming
upstream on the appetizers in the blue kitchen. Come on, Josh.
JOSH: Yes, chef. Cured salmon. Come on, hurry up. It’s already marinated. Let’s go. I’m doing the very best that
I can to prove to Chef Ramsay I deserve to be an All Star. And I’m not gonna
give Chef Ramsay anything but my
perfection, even if it takes a couple extra minutes. How can it be in
the shit with that? Come on, Josh. Fucking hell. Why is the cold app so slow? Two salmon, chef. Let’s go.
Let’s go. Let’s go.
Let’s go. Service, please. NARRATOR: While Josh’s
cautious approach ensures that the men are delivering
acceptable appetizers– Walking carbonara. NARRATOR: –Ashley
is still rushing to get her first carbonara out. Is that better? GORDON RAMSEY: Service, please. Yes, thank god. My apologies about that. NARRATOR: As appetizers finally
begin to make their way out of both kitchens– It’s really good. WOMAN: I like it. NARRATOR: –the excitement
and the pressure in the kitchen continues– Look how sexy
Jordin Sparks is, bro. NARRATOR: –as the
chef’s tables arrive. Look, there’s Christina. This is so awesome. I remember them from
the other seasons. MAN: Right?
– Muahaha. [laughs] It’s a nice
looking restaurant. Ladies, first entree, five. Yes, chef. Two chicken, two
lobster wellington. Two chicken, two
lobster wellington. ELISE: The first dinner
service is like the hardest, because let’s face it. I haven’t been in Hell’s
Kitchen for like five years, and it’s nerve racking. Two chicken, two
lobster wellington. Are we there? – Elise, you ready?
– One minute out. I have to slice. Walking lobster. Hot. GORDON RAMSEY: I
need the wellington. – Lobster wellington.
– Thank you. Who cooked the
lobster wellington? Robyn did, chef. Yeah, beautiful. Thank you, chef. Fuck yeah! I needed that from him. I needed that. Chicken to the right of you. – Chicken cooked beautifully.
– Fuck yeah. Ah!
Girl. I knew it was good, so
I really wasn’t worried. GORDON RAMSEY: Let’s go. Keep it going. Blue team, entree. one salmon, two beef
wellington, one New York strip. Heard. – Yes, chef.
– Hey, guys. Salmon just went down. I need at least
five on the salmon. I’m on the fish station tonight. All I’m thinking is just
give it everything I’ve got. Two minutes for garnish
to go to the window, guys. Can we do that?
And we’ll go in three. Ben?
– I’m sorry. I– I clocked out for a minute.
– What’d you say? – Yes, the answer is yes.
– With me? Is this me?
– Yes. Yeah, I’m good. For me, it’s a
little weird sharing the fish station with Ben. Ben’s also not feeling well,
so I’m a little nervous. But I got his back. I’ll do whatever he needs. How long for the salmon? Salmon’s ready. Go. Salmon, coming in. On your right, chef. Ben and Jared, come here. Ohh, what’s gonna happen? Yeah, chef? The salmon’s– it’s ice cold. It’s not even
fucking [inaudible].. It’s ice cold. How does that happen? It’s just ice fucking cold. Who cooked that salmon? BEN: I did, chef. How thick is that salmon? Pretty thick, yeah. So what does that tell you? Come on. One more time, chef, heard.
I screwed up. I think I just told Jared
to go to the window with it. You know, you just
recover from that. You come right back with
another salmon that’s– You ready to go? 30 seconds. If we give it
to him raw again, we’re in a real shit storm. GORDON RAMSEY: Go, please.
Salmon’s coming. I know.
I can’t stop the wellington. BEN: [sighs] Yeah. You OK? You OK? NARRATOR: It’s one hour
into opening night, and after delivering
an undercooked salmon– It’s just ice fucking cold. NARRATOR: –Ben is
trying to bounce back. 30 seconds. Whoo. You OK? Whoa, shit.
– I’m good. I’m good. I’m good.
I’m good. How long for the salmon? Ben, he needs it. Yep, let’s go. Yes, chef, straight away. All right, take
it to the window. Go. Here you go. Salmon’s cooked nicely. Service, please. Good job, guys. Good recovery, man. BEN: [sighs] NARRATOR: As the blue
team rallies behind Ben, over in the red kitchen– GORDON RAMSEY: Away now,
two more lobster wellington, one beef wellington,
one New York strip. – Yeah, chef!
– Four minutes to window. Four minutes. GORDON RAMSEY: Let’s go. NARRATOR: Elise and
Robyn are trying to continue their hot
streak on the meat station. Elise, can I
slice my wellington? Yes. If we can keep the momentum
that we have now with entrees flying out the door, we might
win this dinner service. Strip here. Ah, fuck me. Fucking shit. It’s not fucking done enough. Hey, hey, come here. All of you, come here. Close the door. JORDIN SPARKS: Oh no. The closet of doom. Yikes. Ah. What’s happening? Look at the color of that. It’s not even resting. It’s still white. Can you get your shit together? CONTESTANTS: Yes, chef. Quick! CONTESTANTS: Yes, chef. ELISE: I will bounce
back from this. I’m going to take
this and learn. I’m the bounce back queen. I’m not rushing anything
ever again, ever. Five minutes out,
and that’s that. It’s– five minutes. GORDON RAMSEY:
Blue team, fire 22. Two wellington,
two New York strip. Away. CONTESTANTS: Yes, chef. [bang] That’s hot. Tonight I’m on the
dreaded meat station, and I was eliminated on season
14 because of the meat station. It’s like a traffic light. So that is raw. Where can I grab
more wellingtons, chef? We can’t just
wave a magic wand. We have no more wellington. Wellingtons,
walking wellingtons. Walking strips. Let’s go. Nick, Gio, wellington,
New York strip perfect. Thank you. Thank you, chef. That’s what I call
All Star proteins. Thank you, chef. – Stay on it, yes?
– Yes, chef. Yes, chef. Whoo! Huge sigh of relief. GORDON RAMSEY: Service, please. NARRATOR: As Nick
finds redemption on the meat station
in the blue kitchen, over in the red kitchen– One minute out on that
New York strip refire. NARRATOR: –Elise is
looking for salvation. I know this steak
needs to be nailed, so I’m gonna cook two
and have an insurance policy on that strip steak. Strip here. Two lobsters. Here we go again. Ladies. CONTESTANTS: Yes, chef. Over here. This is what I call a disaster. Look at that, overcooked. Take these to those
tables and apologize. Now! ELISE: I honestly
wished the floor would open up and just swallow me up. That’s how embarrassing it is
to have to go in the dining room and explain to people why
they’re not eating because I can’t cook a fucking steak. I’m sorry. It’s all my fault. I apologize
that you’re waiting so long, and we’re gonna really
try to make it up to you. JORDIN SPARKS:
Girls, you can do it. Thank you.
Come on, come on! [cheering] We got this! We got fight in us, come on. Red team better rally. If not, this ship
is sinking fast. GORDON RAMSEY: Hey, stop. I am not gonna
let this continue. Gio! Come here. Can you go over to
the meat, please, and cook New York strips. Yes, chef. Gio, I need six all day. Yes, chef. – Don’t cry.
– Slice one. Don’t cry.
Come back. Come on. We can bounce back.
Look at me. It’s your– look at me!
– I got it. OK? It’s your station. He’s here to help. You tell him how
you need the help. Take control of your
station, OK, girl? Don’t cry. Come on, we’re gonna
get this together. Come on.
We got it. I don’t feel bad for Elise. I made mistakes,
and I didn’t cry. Ashley, everybody on the
hot plate has made mistakes. I want to see how
you bounce back. Suck it up and move on. ELISE: I just need you to
tell me when it’s done. GIOVANNI: Yeah, I got you. Still needs more time. No, no, no. Stop flipping them. Leave them on the side. Get a sear. You’re gonna get both
of us in trouble, man. Stop flipping it. Just leave it. [music playing] NARRATOR: It’s 90 minutes
into dinner service. Milly from Philly. NARRATOR: –and Chef Ramsay has
ordered blue team’s Giovanni into the red
kitchen to help bail out Elise on the meat station. GIOVANNI: No. No, no. You’re gonna get both
of us in trouble, man. Stop flipping it. Just leave it. NARRATOR: As Giovanni tries
not to flip out on Elise, over in the blue kitchen– Salmon walking to the pass. Service, please. I’ve never seen proteins
cooked with such perfection. NARRATOR: The men
continue to shine as they send exceptional
entrees out to the dining room. FRENCH STEWART: It’s
just really good. Yeah, it’s delicious. – Bring those up.
– Thank you. You’re welcome. NARRATOR: With Giovanni’s help– GORDON RAMSEY: Service, please. NARRATOR: –red kitchen
entrees are at long last making their way to the dining room. Mashed potatoes are good. [laughs] MAN: The seasoning is good. The seasoning is great. NARRATOR: And in an attempt
to keep the sparks flying– Beat these boys, come on. NARRATOR: –Manda is set to
deliver on her salmon and pork. Chef, walking
salmon, walking pork. Holy shit. Who cooked the salmon? Chef, I did. It’s raw. How does that happen? I’m not sure, chef. You’re not sure? I fucked up. Oh my god, Manda Salmon
is– is the most ordered piece of fish in the world. How long for the refire? Manda? Right now, chef. The skin looks burnt. He is not gonna be happy. I’m getting fucking pissed! Look, if you just
give me a few minutes and back up off of me,
I can get this done. Where is the salmon? MANDA: I’m working on it, chef! That’s raw.
Where’s the salmon? – I–
– It’s burnt, chef. On the–
– Burnt? The skin’s burnt. Yes, the skin was burnt. GORDON RAMSEY: Bring it here! Hot. Shit! Come here. Hey. Oh no, oh no! Hey, look at where we are. All Stars? Let’s get one thing
right, no stars. All of you, get out. Fuck! Oh shit! It’s like fucking jerky. [laughs] Jordin, I am so sorry. Luckily we had the blue side. Here’s to us. God. NARRATOR: While the
women All Stars trudge back to the dorms in
shame, the men All Stars– Last table, blue team, yes? – Oui, chef.
– Let’s drive. Let’s go.
Come on. NARRATOR: –are on
their way to completing the best opening night in
Hell’s Kitchen history. Walking halibut. – Chef, chicken.
– Very nice. Service, please. Let’s go. Blue team, rock it out, baby! Woo! Mm. Yeah, this looks really good. Clear done, yes? Yes, chef. Breathe. I deserve to be nominated. [sniffs] I don’t think that
you deserve to go home. [sniffs] I think that you
have more to show. And you’ve got to go up there,
and you’ve gotta be strong. I’ve gotta get
my shit together. I’m gonna do what I can
to get her out of this, because Elise is a strong chef. As long as she’s
in it, we’re in it. There was a communication
meltdown from the beginning, and it started with hot apps. I had a fumble today, and
it’s not gonna happen again. It took me a minute, but I
feel like I bounced back. I don’t think I
deserve to go up. Ashley should go home because
she totally screwed that app station from the get-go. Carbonara should be
muscle memory by now. Listen, I bounced
back, period. Period, I did. And I was trying my
hardest to help everyone. I was trying my
absolute hardest. OK, next was me. You were on wellingtons. You were on strip, obviously. And chicken. She was on strip,
duck, chicken, and lamb. I was on the wellingtons, and
I was gonna do the sauces, and we were gonna help
each other [inaudible].. She had four proteins,
and she had two. [laughs] Whoa, whoa,
whoa, whoa, whoa. Let’s back up before
Barbie even say, well, you only had two proteins. Me and Elise already decided
that we were not gonna fight, and we were gonna work
together as a team. And she wanted to
cook the meats, and I said I’ll do
the wellingtons. I mean– There’s definitely an alliance
between Barbie and Elise. It’s already there. Elise did communicate
on that first New York. There was communication. I was thrown off from
the beginning with time, because we’re dragging on apps. And then I’m feeling
bad for them, so I’m trying to help them
because everybody else is preoccupied with their station. The last ticket
was, what, two salmon? It was the one salmon
that couldn’t get out. And that was me. The salmon was me. I tripped up on
one ticket, like. One ticket that you had to
do like three different times. I understand that. Everything else I
sent out was perfect. But, OK–
MANDA: Every single time. Even Chef was like,
oh, these are perfect. Aye, aye, aye. Manda, you didn’t bounce
back, and we got kicked out. This is just bullshit,
like I’m gonna go home on a fucking piece of salmon. It was one ticket, one
ticket that I screwed. I’m not gonna let one
mistake send me home. So aggravating. Um. I don’t know. You guys can’t even
fucking make a decision. I figured that I was gonna
have a true all-star service. What I got was All
Stars on the blue side and no real stars
on the red sides. Bobby, red team’s first
nomination and why. Our first nomination
for the night was Elise. Elise. BARBIE: Yes, chef. Elise lost it on
meat station, and she never really got it back. Red team’s second
nomination and why. Chef, our second nomination
for the night was– NARRATOR: After a
disappointing opening night where they were kicked
out of the kitchen– GORDON RAMSEY: What a night. NARRATOR: –the red team All
Stars were asked to nominate two chefs for elimination. The first was– Elise. GORDON RAMSEY: Red team’s
second nomination and why. Chef, our second nomination
for the night was Manda. Wow. –based on her
refire of the salmon and a little bit of
struggling through the night. GORDON RAMSEY: A little bit of
struggling through the night. Elise, Manda, step forward. Let’s cut straight to the point. Manda, tell me why you think you
should stay in Hell’s Kitchen. Every single thing
that you criticized me for last time I was here, I
worked on and I improved on. Last time my communication
was a big problem, and I communicated
all night long. Everything that I
sent out tonight up until that last
ticket was perfect. My pans were too hot. I know it. I just got flustered, and
I let that last ticket get the best of me. Elise. Tell me why you think you
should stay in Hell’s Kitchen. I’m not the weakest
member of the red team. Meat is usually my strength. I’m not gonna sit here and
make excuses, say who didn’t help me, or who I was helping. I’m gonna say that if
I’m given the opportunity that I will do better. I had to get Giovanni
from the blue team to come over and coach
you on how to cook. And that’s the most
embarrassing part, chef. Jennifer. Yes, chef. If you were to send
one individual home, who would it be? Elise is better chef. I would send home Manda. Barbie. Chef, I was sent home Manda. GORDON RAMSEY: Dana. I’m gonna say Elise. GORDON RAMSEY: Ashley.
– Amanda. GORDON RAMSEY: Michelle. Amanda. GORDON RAMSEY: Robyn. Based on tonight’s
performance, Elise. It’s Because, I’m
a threat to her. That’s why. This is hard. We raised the bar. You guys are the
best of the best. I brought you back for a reason. Hell’s Kitchen is not a sprint. It’s a marathon. I need a chef that is
durable, is a fighter, who can bounce back from anything. My decision is [exhales] Ben. Get up here. You two, back in line. Ben? Oh my god. Young man, I haven’t
taken my eyes off you since you arrived
in Hell’s Kitchen, and I don’t think you
can go the distance. Give me your jacket. Bye, Ben. CONTESTANT: Bye, Ben. Bye, Ben. Thank you. Sorry. CONTESTANT: See you later, Ben Bye, guys. Good luck. I knew it was
gonna be difficult. It’s an All Star season. You’ve got a lot of
real hungry chefs, and clearly I’m not
quite as active as maybe I was, you know, 10 years ago. I gave it everything I had. So no regrets whatsoever. I’m– I think Chef Ramsay
made the right decision. Now, get out of here. “Hell’s Kitchen All
Stars” is definitely not for the faint of heart.
– [sighs] We need to work together, and
if there’s somebody on our team that isn’t working as a team
member, they’ve got to go. I’m here to stay. What the fuck just happened? Let’s be honest. The red team lost. One of those bitches
should have gone home. GORDON RAMSEY: Big Ben? More like big liability. He clearly wasn’t going
to be able to keep up. So I had to let him down. You know what? This type of shit motivates me. I know I’m in the top four of
the chefs on the women’s team. I know that for a fact. OK, why you getting
attitude with me? I’m not getting attitude. I’m just telling you. I know I’m not the weakest
link on the red team. And if you try to
eliminate me, I’m gonna take that and fuel
that to be better than you every single challenge,
be better than you at dinner service,
and that’s just the type of competitor I am. Can I speak to you just
one-on-one, no bullshit. Why? I just want to talk
to you one-on-one, because at– when me and
you were teamed up together, I felt like it wasn’t
a team, you and I. You felt like it
wasn’t a team at first, but I had four proteins.
– All right, you guys. And all you had to do
was time wellingtons. Why don’t you guys
go into a room– Do you know what?
Don’t even– – Work it out–
– I’m really mad! I’m mad!
– I asked you a question. Jennifer cooked
three fucking lambs, and every strip came back. – Why is this happening?
– You guys! Oh, god. Don’t even tell me that. Please go. Don’t even get me on that level.
– Oh, please. Because when I was asking you–
– Oh please. Oh please.
– You were like, I’m the boss. I’m the boss. I’m Elise, I’m the boss. I wasn’t against you. I was trying to help him today. Nobody said you
was against me. I made a statement. Why are you so offended
about my statement? I’m more motivated than ever. I’m the bounce-back queen. I’m glad if it motivates you. I’m glad, but we’re a team. Why are you so offended? You’re mad. Do you know why
I’m getting mad? Because I know you talk
shit behind my back saying I only had two fucking
things to cook. No.
Oh. Oh. I’m sorry that I couldn’t
cook your shrimps because that’s all you really cooked today. Are we going there? Are we going there? – You’re going there.
– OK. Good.
You had a good dinner service. Way to bounce back after
two shitty challenges. Thank you. That’s right. Because I’m the
bounce back queen. Nothing. Nothing but a team player since
I stepped foot in these doors. – You stirred my base.
– OK. And all I do is
time wellingtons. Are you kidding me? I did have all the
other proteins assigned to me besides wellingtons. Elise, you are a bitch. Oh, Oh. Hold up. Excuse me. Don’t call me a bitch again. I don’t know why the
girl just can’t get along. Ratchets. Ratchet girls. You have
wellingtons, and I had everything else assigned to me. – That’s fine.
– OK. Go do you. I’m just saying. I can’t.
– Go do you. Why you’re so offended
about my statement? My motivation is
offensive to you. I was trying to
help you today. But you had an
attitude about it. Where’s the alcohol? DANA: They’re going in
circles and circles. And nobody is getting anywhere. Like shut up. If you want to see a
fuckin’ Brooklyn come out, Sunset Park will come out. But I’m not about
that this time. Robyn. She snapped out. And said I wasn’t a team player. – Because you disre– fuck–
– OK. It’s enough.
It’s enough. It’s enough. NARRATOR: After an
intense and draining second night in the dorms– I think I need some food. NARRATOR: –the chefs are
up early ready to refuel. Are you eating a chimichanga? Is that what that is? Yeah. NARRATOR: –and tackle Chef
Ramsay’s next challenge. [music playing] Lineup, please. Rise and shine. All right.
Good morning. – Good morning, chef.
– How are you feeling? Great, chef. Oh. Jesus Christ almighty. Oh, my god. Oh, shit. Josh, what happened? I don’t know, chef. Maybe vitamins
and a chimichanga. Vitamins and a chimichanga. Oh, man. What a mess. Right Are we good? Yes, chef. Sorry about that. Like Super Bowl
winning quarterbacks throw up in the huddle
right before the big game and then win. So I might have something here. [laughs] Josh, now that you’ve
tossed your cookies, what is the one quality
that every talented chef must possess? It’s important to have a
great great palate, chef. Anybody else. Leadership. Imagination. All good answers. But at the core, a chef must
be good with their hands. Agreed? Yes, chef. That is what today’s
challenge is all about. Before we get started,
I’d like to provide a little inspiration. What this man can do with
his hands is truly amazing. Matthew, come out. Who is it? GORDON RAMSAY: Hello, young man. He’s so cute. Welcome, to Hell’s Kitchen. Thank you so much
for joining us. Now this is Matthew, and he
is a master at jockey, please. Cup stacking. Oh, cups. Trust me. I could go on about his speed,
his skill, his dexterity. But Matthew why
don’t you show them? Oh, holy shit. Yeah. Literally, this thing
is done in no time. [clapping] Brilliant. Were you watching closely? Not close enough. Jockey, Christina, please. Oh, god. [laughter] GORDON RAMSAY: What I’d like
is one chef in the blue team, and one chef from the red team
to stack an amazing tower. The chef that
finishes first, wins a big advantage for their
team in today’s challenge. Who’s got fast hands? That’s what I want to know. Yeah, I’ll do it.
I’ll do it. I don’t want to stack cups. And Michelle volunteers. I mean, she’s the youngest,
maybe she’s into that. – I think I can do it.
– All right. Let’s do, Jared. If an 11-year-old
kid can do this, I definitely could do this. On your mark. Get set.
Go. – Go, Michelle.
– Let’s go. Let’s race till the end. Come on, Jared. – Let’s go.
– Almost there. Almost there.
You got it. Jared, catch up. Right there. [clapping] [screaming] Come on, Jared. Jared, I feel bad for
your girlfriend at home. You better work on
your fingers, honey. JARED: I got it. Hold on. Hold on. Yeah, I got it. Hold on. Jared and his sausage fingers. Oh, fuck. Good thing that wasn’t
the whole challenge. I would have been pretty upset. Fuck. That was terrible. [clapping] Oh, boy. Congratulations. Michelle, you’ve just won your
team a 30 second advantage in the next challenge. Thank you. Now, you’ll be building a
tower of a different kind. Something more up to your speed. This incredible seafood tower
is made up of four tiers. In the first tier, we have six. Santa Barbara spot prawns. Then we have two
incredible lobsters. I have spent years in
kitchens doing nothing, but breaking down
lobster for hours on end. I’m not worried about this. Bring it on. I got it. Tier number two. Oysters open beautifully. For the third tier, razor clam. Alongside that, the
Alaskan King crab. And then the fourth tier,
Manila clams and sea urchin with caviar on top. Magic, right?
– Yes, chef. Yes, chef. GORDON RAMSAY: So the
first team to complete all four tiers of this
incredible seafood tier wins. Now, clearly an odd
number for the blue team. That means one of you
guys will go twice. Are you ready? Yes, chef. Go. NARRATOR: In today’s
seafood tower relay, the red team has a 30-second
head start as they begin the first tier of their tower. Team one get ready. And it’s up to Ashley and Manda
to get out of the gate fast. Going in the water. Whoa. NARRATOR: Preparing
the prawns and lobster. This is a lot of
pressure going first. We have to maintain that
advantage on the blue team because we have to
win this challenge. Right behind? CHEF: Let’s go, ladies. 3, 2, go. NARRATOR: Now, the blue team is
relying on veterans Van and Gio to build the first tier and
trying to close the gap. Yeah, Van.
All right, Gio. Keep going. I feel pretty
good with shellfish. I work at a seafood restaurant. Maybe I could get my
team a jump start. All right.
I’m going to clean this. We’re going to start plate. Let’s go. Let’s go.
Come on, ladies. Let’s go. Come on. Come on. Come on. First. Two, four, six. Two, four claws. Sauce. No seaweed. Let’s go, y’all. Take it back. [interposing voices] Take it back. This is our chance.
We need it right now. Come on. Come on. Come on. Go. Seaweed.
Team one. Done.
Next. Let’s go. Come on. Go.
Go. Go. Go.
– Right. We are done.
Next platter. Let’s go.
– Go. Go. Go NARRATOR: Van and
Giovanni have helped the men’s team
claw their way back and cut the women’s
lead in half. Team two’s in. Let’s go. NARRATOR: And both teams have
moved on to shucking a dozen oysters for the second tier. Pitting Michelle and Elise on
the red team against Benjamin and Jared for the blue. Let’s go. All right. They’re coming up
behind this guys. Let’s go. We need to get
these oysters shucked. And I look over at Elise,
and she’s working on ice. Why am I the only
person in our pair shucking all these oysters? No. They’re not done. I need you to release them
from the shell for me. Where did you
get that shucker? It’s in the thing
right in front of you. Heard that. Benjamin and I start
shucking oysters. But with oysters,
you got to be gentle. You’ve got to caress them
like a beautiful woman. Oh, yeah. Just. There’s no foreplay with this. You just slide it in there. Come on, baby. Flip it over. And so you get that beautiful
plumpiness on the other side. My girlfriend’s gonna be so mad. Come on, ladies. We got to go. One, two, three, four, five. We need another one. What? I swear I did enough,
but I guess not. They’re arguing. Fuck, man. See if you can
get it before me. Go.
Go. Go. Let’s go. Let’s go. All they released
from the shell? Yes.
Yes. Yes.
– Great job. Well done.
Next. Let’s go. Damn it. Now the boys are ahead of us. [cheering]
– Let’s go. Let’s go. Let’s go.
Go. Good job. Let’s go. Let’s go. NARRATOR: With the blue team
narrowly taking the lead– We’re ahead right now. Mother f***er that’s hot. NARRATOR: It’s now up
to season 14 rivals, Nick and Josh for the men. And Dana and Jennifer for the
women to prepare four razor clams and four king crab legs. You guys already
lost your lead. Let’s go. I happen to work at a oyster
bar that has seafood towers. So I’m going to kill it, and
we’re going to be all set. Plate this up. Slice this on the bias. Come on, Josh. Come on, Nick. You got to work faster, Josh. Work faster. Oh. I’m hoping Josh just won’t
throw up during this challenge. There’s chives
and scallions, OK? – There’s no chives.
– Look. Just make sure you’re
putting the right garnish on the right one.
You don’t want to fuck it. She’s right.
There is chives. There’s minced chives. [cheering] They’re almost done. Crab claws, 1, 2, 3, 4. 1, 2, 3, 4.
Great job. Well done.
Final tier. Come on. Let’s run it. [cheering] Chives on that.
Go. Good job.
Let’s go. NARRATOR: As both teams
start their final tier. Come on, guys. They’re catching up NARRATOR: The blue team is
clinging to a slight lead. Be careful opening them there. Lead chef. NARRATOR: And it is all come
down to Barbie and Robyn. Get that uni on. NARRATOR: Versus
Milly and Benjamin– Where’s the spoon? NARRATOR: –in a race
to complete their towers by serving six Manila
clams and three sea urchin corals with caviar. Six clams, chef. Six clams, chef. Milly, I want soft fingers. Right now, you know, we
in a race to the finish. I want to be in the
last lap because I know I’m gonna turn it up. Let’s go. Come on. Robyn, plate that
and walk to Barbie. We can’t afford to lose again. We are relying on these
girls to bring this home. They have to close that gap. One more clam, guys. Yeah. [cheering]
– Come on. They’re catching up. They’re catching up fast. Come on.
Let’s go. Go. Go. Go Sea urchins. Let’s go. Let’s go. [cheering] We got to get it
right on the first try. That’s the fucking key here. I’m going to pass out. GORDON RAMSAY: Sea urchin. Manila clam. CHEF: This is something. NARRATOR: In Chef Ramsay’s
seafood tower relay– Ladies, come on. NARRATOR: –both of
the all-star teams are racing to be
the first to prepare four tiers of shellfish. One more tier go, girls. Well done. NARRATOR: With the final
round neck and neck, Milly, and Benjamin
are on their way to deliver what they hope
will be the challenge winning final tier. Sea urchins. Let’s go.
Sea urchin. Manila clam. Chef Ramsay, please
say this is right. One, two, three. CHEF: Missing something. GORDON RAMSAY: Two, four, six. Congratulations. [cheering] Final tier. In your fucking face, girls. We may have lost the battle
with the stupid fucking cup stacking. But when it comes down
to fucking business, we won the war. Baby. [cheering] Wow. Blue team, what a comeback. All of you are
going to enjoy one of the most sought after
seafood towers in the country. Yes. That’s right. Shortly, we’ll be dining
at the most exquisite Mastro’s Ocean Club in Malibu. Excited? Yes, chef. After you dine,
I’ve invited some very special guests that are
gonna join you on the beach. You’ll find out who they
are when you get there. Head up to the
dorm, get changed. Well done. Thank you, Chef. Blue team two wins in a row. Two challenges in a row. I’m so excited. Mali-booyah. Oh, ladies. While the men are feasting
on that incredible tower of seafood, your day is going
to be slightly less glamorous. There’ll be a shellfish
station tableside for tonight’s big service, and
you’ll be prepping over 100 pounds of seafood
arriving any minute now. After you do that, you need
to prep both kitchens ahead of tonight’s dinner service. Is that clear? Yes, chef. [honking] Off you go. ELISE: The red team
is not cohesive as a unit at this point. We can’t get on the same page. We can’t get our rhythm. We need to fix that. CHEF: Oh, my god.
CHEF: Wow. It’s two pallets of stuff. We’re going to be
doing this for a while. I like the green.
It’s very sleek. Very Malibu of you. Much better. Much better.
– Yeah. Good.
My skinny jeans, a little whore. – Whoa.
– Like that? Oh, shit I’ll start twerking. Invoice. Check the invoice. We need eight sea asparagus. 10 to 25 pound bags of ice. 36 east coast oysters. Here’s oysters. Michelle, can you
mark those east coast? MANDA: Here’s Barbie. She’s got her
clipboard in her hand and she’s checking off things. Like who do you think you are? We don’t need that. It feels very disorganized. [interposing voices] This
is very disorganized. Just like dinner service. Can we all get on one page? Hell yeah, baby. Whoa. What’s up, girls. Y’all have fun today. Keep getting
[inaudible],, you guys. Don’t get sick. See ya later. Right up top. There’s one case of
lemons on the thing. I knew it. Stupid box. NARRATOR: While the red team
sours on their punishment, the blue team is ready to savor
the sweet bounty of the sea. Oh.
Yeah. Damn. Look at that beach. It’s pristine.
– Wow. This is amazing. [cheering] Chef, Jocky. Whoa. How’s it going? Good. Good to see you. [interposing voices] Man, chef Jocky walk
into the building, bro. It’s going to be a great time. Good challenge today. CHEF: Yeah. It was fun. Oh, damn. That’s nice. Cheers. I’ve got a shellfish tower,
tuna tartare, crab cakes, Wow. Just don’t throw up, please. [laughter] We can really feel
like you are on our side. You want us to win. Oh, that’s why I’m here. I’m not here to massage
everyone’s egos. I want you guys to be the best. So when you get rewards like
this, it’s definitely worth it. Hey, guys. Hey. It’s Marino. Do you enjoy your meal? – Yeah.
– OK. So guys, now we’re going
to go to the beach. We’re going to go
and play some soccer. Soccer. That means all running. Nobody’s looked at us right yet. But I don’t think we look
like the running type. Let’s go. Let’s go. So guys, I want to introduce
you to some friends of mine. Alyssa Napher Naeher
and Julie Johnston. 2015 World Cup soccer champions. 2016 Olympians as well. Holy cow. Julie and Alyssa are
the best in the world. My girls just idolize them. All right. Game time. To actually play
soccer with them. This is just a great experience. She’s like laughing. This is embarrassing. Oh. We’re a bunch of
chefs are out of shape. Well, you know. We all don’t work out. Hey, the goal
is that way, man. We’re not used to this shit. We gotta watch Jocky. Oh. Damn. Bend it like Beckham. NARRATOR: While chef Jocky’s
skills out of the kitchen surprise the blue team. Chef Christina is ready
with a surprise of her own for the red team. Chef Ramsay has prepared
for you a very special lunch. Oh, my god. What is that? That’s pretty gross. Oh, no. Oh, it stinks. I’m going to vomit
just looking at it. This thing has baby
fish and crunchy shells. And oh, no. It feels like little
legs going down. Left over creme brulee
base with fish food in it. Just stop talking. Looks like little noodles. I just need you guys
to stop talking about it. OK. I feel like this
worms or something. Elise, stop talking. Oh, my god. Elise, you didn’t try any. I’m just not as
adventurous as you. Did you guys finish? Yes, chef. Did everybody have some? Yes, chef. You took a bite. Elise, do not lie
to Chef Christina. I did. Bullshit. – I did.
– All right. You guys are going
to line up and I’m going to smell your breath. Are you serious? Yeah, I’m serious. Because if you’re lying to
me it’s going to be an issue. Come on. Go. Come on. Sorry, chef. Chef Christina is not playing. Look at me and tell
me you took a bite. NARRATOR: While
most of the red team has finished off their
punishing lunch– Go. NARRATOR: –one chef’s
lack of commitment has Christina sniffing
for the truth. Look at me and tell
me you took a bite. Don’t lie to me.
– I did. I took a bite of the broth. I didn’t chew up the fish. A bite of the broth. Yes. You need to take one
more bite while I watch? Fine. Everybody else did. Team win, team loss, you know. I’m watching. All right.
Thank you. Back in the kitchen. Oh. Somebody had to sit back
down and take another bite of their delicious lunch. That is disgusting. Yay, teamwork. Hello, ladies. Hi. I like the soccer balls. What’s up, girls? How was lunch? [laughing] They on cloud nine. The boys are thinking
they’re hot as shit. Whatever man walk away. NARRATOR: The men are
back in Hell’s Kitchen, and ready to keep
the ball rolling. Let’s go, boys. NARRATOR: While in
the red kitchen– – Ashley.
– Yo. – You’re talking to me, right?
– Yeah. OK. NARRATOR: The women
are still just trying to come together as a team Look at these. Oh, they’re all at angles. – Who cut these scallops today?
– I did. What happened? They’re not even.
They’re not even. Come here. They’re not even. Like I’m straight
up not lying to you. They’re not even. Some of these are angles,
and it’s going to fuck us. This– That’s going to fuck us. I think everyone is really
getting sick of Barbie’s shit. She’s not taking ownership
or responsibility for any of her mistakes. You older than all of us, girl. Grow up. So when it comes down to it,
we throw her under the bus. Remember that. Totally. Ladies, line up, please.
Let’s go. Yes, chef.
[interposing voices] Gentlemen, line up, please. Line up, guys. After 16 seasons,
there were many choices running through my head. But there was one
quality that I had to have in every single
individual coming back. And that is passion. And I know that each and
every one of you possess that. You have that in your DNA. And that’s what I want
you to cook with tonight. – Yes, chef.
– Passion. Yes, chef What I want you to cook with? Passion, chef. I can’t hear you. Passion, chef. Get on your stations. Set up for success. – Yes, chef.
– Let’s go. – [inaudible].
– Yes, chef. Open Hell’s Kitchen, please. Yes, chef. [music playing] NARRATOR: Once again, it’s a jam
packed night at Hell’s Kitchen. Thank you. Cheers. NARRATOR: And as the
dining room quickly fills, orders are already being placed. How are we feeling, guys? OK, chef. Are you OK? All right. Let’s get this. NARRATOR: In addition
to the regular menu– Presentation is important. So just make it look pretty. NARRATOR: Chef Ramsay has
added a fresh seafood appetizer to be served tableside by
Michelle for the red team and Giovanni for the blue team. All right. Order is about to
come in, ladies. We’ve got this. First to get in our wonderful
USA female soccer team. Table 23. One seafood special, one
risotto, two flatbread. – Yes, chef.
– Risotto. 8 minutes. Give it 7 1/2 minutes. 7 and 1/2 minutes. The first ticket is for
the VIP soccer players. So it’s super important that
we get the apps out quickly. And they were super talented. And I want to show
them that I am too. Flatbread right now.
Heads up. Risotto? Risotto, chef. GORDON RAMSAY: How’s that? – Good.
– Send it. Let’s go. Nobody doing it alone. Nobody’s doing it alone, y’all. Let’s go. NARRATOR: The blue team’s day of
bonding seems to have paid off. – Risotto.
– Come on. Run.
Run. Run.
Run. Yes, chef. NARRATOR: As season 14
Nick and season seven Benjamin deliver the first
three tickets of appetizers– 22. Yes. NARRATOR: To rave reviews. How was the risotto? – Amazing.
– Strong start. Not fall apart.
Yes. Yes, chef. Let’s go. NARRATOR: Meanwhile,
in the red kitchen– How long are you
guys on scallops? Walking right now. NARRATOR: Dana and Elise
are successfully keeping pace with their appetizers. Beet salad where is it? In my hands, chef. Guys, come on.
We got this. Doing great, ladies. Keep communicating. NARRATOR: Now, Ashley and Barbie
attempt to keep the momentum going with the entrees. Entree. Two lamb, two New York strip. Yes, chef.
GORDON RAMSAY: Let’s go. Render that fat down. Let’s go, please. Yes, chef. Garnish, garnish, garnish. Yeah. Amanda, how long
on some strip? Two minutes. Don’t forget the
roasted garlic. Don’t forget the
cherry tomatoes. – Yeah, right here, babe.
– All right. Our team is full
of very strong women. French fries up. But at the end of the day,
if someone else is being more vocal than you, let them lead. Earth to Ashley,
what are you doing now? Barbie. Yes, chef. What is Ashley doing? She’s looking at her watch.
– No. I’m sorry, chef.
– Come here. Come here. Hey, you got an appointment?
Nails? – No.
– Hey. Hello.
Hey, take her to the nail bar. Open the door. Take her to the bar
and get her nails done. A little bit late for the date. Fuck off. This is complete
and other bullshit. – Shake it off.
– All right. Can I go back now, please? No. Lamb. Lamb is walking
right now, chef. [music playing] Barbie. NARRATOR: It’s 45 minutes
into dinner service, and the Red team is
off to a strong start. This is really good, huh? NARRATOR: Except for– Earth to Ashley. Hey, you got an appointment?
Nails? No, chef.
I do not. Hey.
Hello. Take her to the bar.
Get her nails done. She’s a little bit
late for the date. NARRATOR: And it’s
now up to Barbie to pick up the slack
on the meat station. Lamb. Lamb is walking
right now, chef. [music playing] Barbie, lamb
beautifully cooked. Thank you, chef. On order. [inaudible] up at 33. One salmon, one lamb,
one double wellington. One salmon, one lamb,
one double wellington. Say it back. One salmon, one lamb,
one double wellington. Say it. One salmon, one lamb,
one double wellington. What goes next. One salmon, one lamb,
one double wellington. GORDON RAMSAY: Tell her. What’s going on the duck? Salmon, lamb,
duck, wellington. NARRATOR: As the red team
tries to stay in tune over in the blue kitchen, with
Milly and Josh manning the meat station, and Van cooking fish– I’m ready NARRATOR: The men have
moved on to entrees. An order. Two beef wellingtons,
one salmon. Yes, chef. [inaudible] Josh, what did I just say? I was cooking, chef. I didn’t hear you. Oh, you were cooking? Well, thank you for that. Really? – Wellingtons in, please.
– Yes, chef. GORDON RAMSAY: Thank you. If I’m going to be a
leader, I’ve got to drive. Garnish in two minutes, bro. I got you, Milly. MILLY: Heard that. I’ve got to be the rock. Where’s the Wellington? Right here, chef. Come on.
I’ve got to go. I’ve got to go.
Let’s go. Speed up. I’m in the middle of the plate. Beautifully cooked, Milly. Thank you, chef. Salmon. – I need the salmon, bro.
– I know. I know. Can I baste the salmon
for you, please? I’m good, bro.
I got it. It just needs to cook. – Salmon, please.
– All right. We’re going. We need them salmons, baby. Shit. I want to work like a team. I don’t want to just push
you out the fucking way and do it myself because for
real for real that’s the fuck I’m gonna wind up doing. Salmon. CHEF: Coming right now. Salmon right now. Here we go, chef. Salmon beautifully cooked. Why you take
that extra minute? NARRATOR: With strong leadership
from both Milly and Van, the blue team continues
their solid service. Phenomenal? Both dishes are incredible. NARRATOR: While in
the red kitchen, Ashley has rejoined
her team as they try to keep up with the men. – I need you with me, all right?
– I got it. I got it.
I got it. Salmon, lamb, duck
wellington, anything? Are you ready with the proteins? I’m ready with proteins, chef. Oh my god. And the garnish is not? No, chef.
GORDON RAMSAY: Manda? Yes, chef? We’re dragging. MANDA: I understand that, chef. I am literally
watching meat die because garnish isn’t ready. Can I have the fucking
garnish, young lady? MANDA: Yes, chef. OK, run this salmon.
You got it? You need help? MANDA: Fennel for the salmon? All right, fennel
for the salmon, chef. Hey, just– just– just touch that.
Come here. Come here. Just touch the salmon. Touch the salmon. Sorry, chef. Garnish not ready
or the meat ready. And Manda can’t even get
her head around two tables at the same fucking time. If it’s my fault, I’m
going to admit to it. But it’s not my
fault, it’s Manda. You interested, Ashley? Psst, psst. Watch your nails. Watch your nails. Oh my god. I don’t know what
the fuck’s happening. Blue team, two
halibut, two lamb. You walking two halibut. Walking two halibut. JARED: Lamb garnish
on your left. Where’s the fucking lamb? JOSH: Come on, guys. How long do you need? I would say it’s
about one minute. JARED: Come on, we’ve got
to get this up there, y’all. JOSH: Come on, guys,
get the lamb up. Is this hotter? Josh, leave it down. Just baste it. Makes sure that skin’s crispy. I am here to make sure
Josh is the master baster. Guys, keep basting. Don’t stop. Lamb. Do whatever you got
to to get that done. – Walking lamb.
– I’m here. That’s the board. GORDON RAMSAY: Send this. Let’s go. Let’s go, baby.
Let’s go. Let’s go. I’m a master baster. I master baste the best, baby. NARRATOR: With Josh’s
quick recovery on lamb– Push, push, push.
Come on. Let’s go. NARRATOR: The blue team
refuses to slow down. JARED: Hustle, guys. Let’s hustle. NARRATOR: While in
the red kitchen, the ladies rush to deliver
the refire on their– Duck, beef, salmon, lamb. How long now? Lamb coming in two minutes. ROBYN: How long on the salmon? I can’t talk to you right now. I’m talking to chef. Don’t interrupt me. Barbie’s still the same
Barbie from season 10. I haven’t dropped
my salmon yet. I need to know how
long is the lamb. Two minutes. ROBYN: The way she
speaks to people and the way she cuts people
down, it’s disgusting. Barbie, please try to be
accurate with your times, please. Please try to learn
how to cook fish. Hey. Fuck off. I need to know when
that lamb’s walking. How long on lamb?
– I can walk– run garnish.
Run garnish. – Now?
– Yes. Walking wellington. For the salmon, guys. Right behind you, chef. Where’s the lamb? Lamb. Duck. GORDON RAMSAY: OK. You can’t do bump up times
when you’re cooking salmon. Oh, fuck me. Hey, just– just come here. All of you, come here. Out the gate, strong. Overcooked up, chewed lamb,
shit everywhere, and salmon. When those white bits
start coming out in salmon, what does that mean?
– Overcooked. Last chance.
– Yes, chef. Yes, chef. I am this far from
kicking you all out. Last chance. NARRATOR: As the
red team teeters on the brink of disaster– Just calm down. NARRATOR: –in the
blue kitchen, the men are driving toward the finish. I’m walking two wellingtons. Come on, blue team.
Let’s go. We got this. We’ve got to beat
them in service. – We’re working, right?
– Yes, chef. Let’s go, [inaudible]. Two salmon
walking to the pass. Salmon please.
Good. It’s great.
It’s great. It’s amazing. It’s really good. Walking with garnish. Walking right now. Walking wellie. Walking wellie. Walking out with
beef and duck. GORDON RAMSAY: Go, go, go, go. John, go. NARRATOR: The
ladies have finally delivered their refired order. Two lobster
wellingtons, two halibut. ROBYN: Two halibut,
two lobster wellington. Yes. NARRATOR: And are
attempting to finish strong. How long do you
need on halibut? Give me about three
more minutes, all right? [interposing voices] We are going to bounce back.
We got this. We got this dinner
service right now. Come on.
– Halibuts. Walking now, chef. Two halibut on the
left-hand side. Two lobster
wellingtons, how long? ROBYN: Coming right now. Coming right now, chef. Lobster wellies walking. Lobster wellie. Lobster wellie. Excuse me for
[inaudible] Excuse me. Shut the fuck up. Oh, he’s coming back. GORDON RAMSAY: Blue team.
– Yes, chef. GORDON RAMSAY: Blue
team, get over here. Guys, come on. Come on, guys. Gio, Nick, you stay. Fuck. This is not good. Hey, who cooked the
lobster wellington? Me, chef. It is so overcooked it’s
got fucking holes in there. Oh, this is horrible. And then look, ice cold
halibut in the center again. Get the fuck out. NARRATOR: Although
they started strong, the red team has had a
streak of careless mistakes. Ice cold halibut
in the center again. NARRATOR: And Chef
Ramsay has had enough. Get the fuck out. Blue team, take over. Yes, chef. Van, two halibut, please. VAN: Two halibut,
coming right up. Josh, did you want me? Again. What happened? The fact that we couldn’t
finish two dinner services in a row is just terrible. It seems like
we’re almost taking a step back at this point. It is worse than last night. I ask you for passion. I ask for dedication. I ask you to get in the game. You can’t even switch it on. Do me a favor, get upstairs
and come back with two names. Now fuck off with you. Disgusting. ROBYN: You and me, we’re done. You don’t knock down
your team members. You don’t say–
BARBIE: I didn’t knock you down. ROBYN: Yes. You said, oh, maybe if
you know how to cook fish. You don’t do that. Barbie sandbagged
the whole team today, and that makes you a
pathetic individual. Barbie, this time I’m serious. We’re done. I don’t understand
what that means. NARRATOR: While the women try
to understand each other– How long, Milly? I’m ready. NARRATOR: –The
blue team is quickly delivering food from both
kitchens to the diners. – Garnish walking.
– Duck walking. On your right, chef. Garnish, duck. Beautifully cook, Milly. NARRATOR: And with the final
plates landing at the tables– I think you had the duck. Did you have the duck? NARRATOR: –the men
have given Chef Ramsay their second all-star
dinner service in a row. It’s amazing.
It’s like butter. So good. Thank you, gents. Thank you, chef. Thank you, chef. We’re literally
giving it to them. Like giving it to them. We got out of the gates
so strong, and then bam. The bottom line is
communication has to get better or we’re going to go
home one by fucking one. Absolutely. Let’s talk about service
and let’s start voting. I’m going to go
with Robyn and Amanda. Robyn, Amanda. OK, so garnish. I went over and
garnish was flustered. She don’t know what to ask for. Garnish was dragging. [interposing voices] Garnish was not dragging until
all of those tickets came back. Not one of my things came back. MANDA: I think Barbie is to
blame for dinner service. Every single protein
came back tonight. My vote is actually from meat. Ashley and Barbie? Yes. That set us off. I’m going with meat. I did look over. Barbie looked like she
was really, really busy. And no offense to
you Ashley, but you seem like you had idle time. No, I was running the
meats back and forth. We did everything together. If these bitches try
to put me up there, I’m going to be pissed. I did nothing wrong, man. What was the point
of no return, though? [interposing voices] The halibut was
not being sold. When was it like, we’re
not recovering at all. That was meat and fish. Every protein came back. The problem was this, like
the arguing on the line– – Has to stop.
– It is disgusting. That is not the answer. What was the argument over? Because of the
salmon, she said, maybe you should learn
how to cook fish. Barbie?
BARBIE: Yes. Please try to be accurate
with your times, please. Please try to learn
how to cook fish. It was uncalled for for
you to have said that. There’s no reason for me to
be going up for elimination. Robyn could not
handle her station. Learn to cook fish. I can’t do it for you. Like why are you putting
down your team like that? Barbie, can you agree
to stop taking jabs, and can you agree
to brush it off? I deserve an apology. I apologize that
you can’t cook fish. Robyn, sit down. I’m going over here because
you’re crazy with those eyes again. Go sink like a bitch like
you did last time, girl. What the fuck? NARRATOR: After a second
consecutive dinner service win for the blue team,
the red team was once again forced to nominate
two chefs for elimination. Ladies, two dinner
services and two challenges. You are 0 for 4. Hold on. You did actually win a
cup stacking challenge. Big fucking deal. Give a round of applause. [applause] Barbie, red team’s
first nominee, and why? The red team’s
first nominee tonight was Robyn because she
could not handle fish. Red team’s second nominee? Red team’s second
nominee is me, chef. Why? Dana? It’s her and her
fighting with other people in the kitchen, which
isn’t helpful communication during dinner service. What’s missing, ladies? There’s no team effort, chef. Everybody’s acting
as individuals. The home around the kitchen
chef, if we’re a team, we should, instead of
beating each other down, we should pick each other
up, and that wasn’t the case. Anybody else receive votes? Ashley, chef. And why Ashley? The team felt Ashley
didn’t do enough. Anybody else receive votes? I got one or two. Wow. Robyn, Barbie, Ashley,
Amanda, step forward. We are spoilt for choice. Barbie, why should you
stay in Hell’s Kitchen? I should stay in Hell’s
Kitchen because I’m focused, I’m driven, and
I’m communicating. I want this. What is it that
they’ve got against you? What’s happening? I think that there’s a
whole lot of mouths running and not enough ears listening. Robyn, you were responsible
for 90% of the problems on the fish station. Why should you stay
in Hell’s Kitchen? Even though I was
messing up, I was still communicating with garnish. I was trying to
communicate with Barbie. But one team member who
knocks down the morale, it’s kind of hard. I was trying to
communicate about the food and about getting the food
out and serving the guests. This is your kitchen and I
don’t want to disrespect you. Manda, why do you think you
should stay in Hell’s Kitchen? I started off the
night so organized and I had to refire
things six times. Everything that I sent
up was good, but died. Ashley, you left the service
this evening to sit at the bar. How was it, by the way? It was horrible, chef. I’ve never seen anyone stare
at their watch for as long as you did. I was just trying to make
sure that everything was timed properly in my
head, and I was just trying to make sure that
the duck and the lamb was not going to overcook. You haven’t even
broken a sweat. You seemed to finish service
better looking than you were before we started. It will never happen again. I am better than this and
I’m stronger than this. This is not who I am. So why so many failures
in the red team tonight? It’s communication. I feel like it was
just miscommunication all across the board. My decision is– Barbie. Get back in line. Yes, chef. Ashley. Take off your
jacket, young lady. Leave Hell’s Kitchen,
and here’s why. This evening, I saw no fight. You were disconnected. You look lost from the
beginning of the service to the end of the service. OK. Good night. Bye, Ashley. Bye, Ashley. Bye, Ash. ASHLEY: I am not
happy with the fact that I’m leaving this early. Barbie’s running on a thin line. Her and Robyn both, they need
to check their egos at the door. But I can’t help it that
they’re shady bitches. This is Hell’s Kitchen. It is literally
hell, hell on earth. Robyn, Manda, back in line. Thank you, chef. Ladies, when are you
going to win something? Tomorrow, chef. Sort it out. Now get out of there. I feel like it’s fucking
deja vu all over again. Squawk, squawk, squawk, Barbie. All you do is squawk
like a fucking hen. Squawk. What are you waiting for,
a fucking hot chocolate? Fuck off. Ashley’s a strong
fucking cook who’s supposed to be like
season 15, me and Ash in the black jackets. If the red team
were better cooks, they would just
support each other and not throw each
other under the bus. It was inevitable. There is a target on my back. I’ve been here before. They’ve done this before. I’ve survived it before,
and I’ll survive it again. Ashley spent more time
staring at her watch than paying attention to a station, and so
her time here in Hell’s Kitchen is done. Get out of here. Yes, Chef. Oh, man. I thought I was out. That was nerve-wracking and
awful and gut-wrenching. I thought I was leaving. I can’t fuck up anymore. [music playing] How is my Nubian princesses
doing out here tonight? Here you come with
your flirting-ass self. [laughter] Oh, lord. I like strong black women. And Barbie is sexy. First thing out his
damn mouth, a damn flirt. That wasn’t meant
for nobody but me. I got some charm. I got some charisma. I could charm the fangs
off a rattlesnake. All this [inaudible] out here. I can’t hardly concentrate. Don’t make me go put
on my swimsuit, Van. I know you ain’t gonna
be able to handle it. Van is the kind of fun that
you always want to be around. Oh, god. He’s always hot. Like, he’s hot-blooded. Chicks love cuddling
with me in the wintertime. – No way.
– Yes. No. VAN: [laughs] I have a California
King by myself. Me, too. I got a sleigh bed. It’s all leather. I’m a cuddle buddy. – I’m always cold.
– Cold? Oh. I’ll be giving you some
dreams tonight, won’t I? Ooo-wee! Let’s go.
Good morning. Good morning, Chef. Morning, Chef. Morning, Chef. I thought this morning, we’d
begin with a little inspiration for all of you. In Vegas, as there is
so much competition, the food has to taste great,
look great, and needs to come with a bit of showmanship. [music playing] [all exclaiming] Crazy. [applause] You know, the
other thing Vegas is famous for is gambling, right? Yes, Chef. Poker, crap, roulette. But today, we’ll be playing
our own game of chance. [all exclaiming] GORDON RAMSAY: Ladies,
thank you so much. I don’t really like
leaving things to chance. Today, I’m going to be using
this machine to help test your knowledge of ingredients. Here’s how it’s going to work. I’m going to press the
button on the machine, and then a letter will appear. You’ll name an ingredient
that starts with that letter. The first chef who gets stumped
loses the round for their team. The team that wins gets to
choose what ingredients you keep and what ingredients
that the other team have to cook with. DANA: Oh, god. We don’t want to end up with
some weird, random ingredients. So everybody has to
think on their feet. And I’m looking
around at this group. And I’m like, I don’t know
that that’s everybody’s forte. Blue team, you have
the best performing dinner service last night.
So you’ll start first. Yes, Chef. GORDON RAMSAY: Here we go. Aw, come on. B! B! M. All right.
Benjamin. M. Maraschino cherries, Chef. What the fuck? Where did that come from? GORDON RAMSAY: Wow. I don’t know. I’m gonna make it challenging. Right. Manda. Mascarpone. Mascarpone. Giovanni.
– Oh, jeez. Mayo. Michelle. – Mushroom, Chef.
– Jared. – Mustard, Chef.
– Elise. Mango. Milly. Um– oh, man. Come on. I’m stumped, Chef I couldn’t think of
nothing that started with M, other than Milly. Like, no. I mean, that ain’t gonna
to be an ingredient. GORDON RAMSAY: Stumped. Let’s keep the mushrooms
and give them the cherries. Yeah. GORDON RAMSAY: Ladies,
tell me the ingredient the red team is choosing. Mushrooms, Chef. Mushrooms. What are you selecting
to give to the blue team? Maraschino cherries, Chef. VAN: Come on, Ben. What the hell am I going to
do with maraschino cherries? Make a Shirley Temple? GORDON RAMSAY: Wow. Here we go. NARRATOR: The chefs’
next letter is– – C.
– Cantaloupe. GORDON RAMSAY: That’s good. Cauliflower. Chard, Chef. Michelle. Cabbage, cream cheese,
cottage cheese, cucumbers. Come on, Michelle. 3, 2, 1. Stumped.
– Fuck. [interposing voices] GORDON RAMSAY: Men. NARRATOR: The blue team takes– Cauliflower, Chef. NARRATOR: And gives
the red team– Cantaloupe, Chef. NARRATOR: Next up.
– S. – Jared.
– Snap peas. Syrup. GORDON RAMSAY: Milly. 3, 2, 1. I got my mind blocks.
So– Yes.
Yes. Yes. We’re not loosing today. We are not. Ladies, what ingredients
are you keeping? Snap peas. What are you giving the men? Syrup. Here we go. A. Dana. Milly.
– Apple. – Robyn.
– Artichoke. Josh. Agnolotti. Agnolotti? No? No, Agnolotti is a tortellini
stuffed with braised meat. ROBYN: Get out of here, man. Stop telling us what you want
to eat for dinner tonight. Stumped. [cheering] Michelle. We’re keeping asparagus, Chef. Love it. What are you giving
to the blue team? – Artichoke, Chef.
– Perfect. Perfect. – All right.
– Let’s go. NARRATOR: In the next round– GORDON RAMSAY: P. NARRATOR: –after several
prolific answers– Dana. NARRATOR: –the red
team is perplexed. Fuck. NARRATOR: So the blue
team punishes them with– Peanut butter, Chef. Peanut butter. Oh, my god. What the hell am I going
to do with peanut butter? NARRATOR: And the men keep– Portobello, chef. GORDON RAMSAY:
Portobello mushrooms. Good. Two more ingredients left. NARRATOR: In the R round,
the red team keeps– Rice. NARRATOR: –and tries to
rattle the blue team with– Raisins, Chef. NARRATOR: And that’s for
the letter B, the blue team gets blessed with– Bacon. NARRATOR: And the red
team gets burdened with– Blueberries, Chef. Wow. There we have it. Now, get creative. I want to see some flair. We’d need hallucinogens
to make a dish with that. Your 40 minutes starts now. NARRATOR: In today’s challenge– Let’s go. NARRATOR: –Chef Ramsay
has provided each chef with their own
protein in addition to the seven shared
ingredients that they are all required to use. Get that rice on, guys. So a couple of things you
can do with the cherries. You can cook them in a balsamic. You can pickle them. Oh, I know what I’m gonna do. Come on, ladies. We got this. Guys, is everyone feeling OK? I’m not feeling OK. I’m allergic to peanut butter. I’m going to need help because
there’s just no way I can try my sauce with a peanut butter. What protein do you have? Halibut. On top of that, I have to
pair a peanut butter with fish. Could one your
teammates help you out with that element of your dish. I’m figure– I’ll find it. Hell, yeah, I’m a genius. What are you making? I’m doing a black cod with
a cherry syrup gastrique. My dishes ride that line that
on this side, you’re a genius, and on this side, you’re crazy. [laughs] 20 minutes remaining. Ladies, I want you incorporating
all seven ingredients. Yes, Chef. Good. Does this need more salt? I have a bad dry mouth. I can’t, like– Robyn always chokes
during challenges. So as much as we
both want to win, I don’t want to
give her some advice and then blame me when
it doesn’t taste good. So I’m going to
focus on my own dish. Two minutes remaining. Guys, make sure if you’re
cooking artichokes, they’re getting cooked. Don’t overcook
your cod, Robyn. Well, it’s still not cooked. Show some finesse, guys, yeah/ Yes, Chef. My sauce is done. Can you taste my sauce? Sure. That’s good. It’s delicious. 30 seconds remaining. – Come on, ladies.
– Y’all plating? Everything on the plate. GORDON RAMSAY: 10, 9, 8, 7,
6, 5, 4, 3, 2, 1, and serve. Well done. Wow.
Time flies, right? Yes, Chef. I’m going to begin
with the red team. Barbie, let’s go. Come on, Barbie. Come on, Barbie. You got this, Barbie. NARRATOR: Each dish will be
scored on a scale of 1 to 5. And the team with the
highest point total will win the challenge. Describe your dish, please. I made a pan-seared halibut
with an African peanut sauce, Chef. But I’m allergic to peanuts.
So– So you haven’t tasted this? No, Chef. But my team helped me. GORDON RAMSAY: Right. Mmm. You’ve nailed the fish. Peanut butter
incorporated is delicious. That is a 4 out of 5.
Good job. Good job. Good job, Barbie. BARBIE: I think that if I’d
been able to taste my dish, I would’ve gotten a 5 out of 5. But I’m really proud of it. Really good start. Good job. Manda, let’s go. NARRATOR: Now,
it’s Manda’s turn. And she is hoping to score
big points with her rib cap and cantaloupe infused rice. The rice is bland. Damn.
That sucks. That does suck. That’s a 2. Sorry, Chef. It’s OK. [applause] Dana, let’s go. Come on, Dana. NARRATOR: After
Manda’s misstep, Dana is in the spotlight with
her peanut butter lime rib-eye with
blueberry demi-glace. The steak, you’ve
nailed beautifully. That is a resounding 5. Thank you, Chef. GORDON RAMSAY: Great job. Good job, Dana. NARRATOR: Hoping to match
Dana’s perfect score, Robyn presents a seared black
cod marinated in peanut butter with a blueberry gastrique. ROBYN: I haven’t been doing
so good on challenges. So I definitely
need to bounce back. Come on, Chef Ramsay. 5, 5, 5, 5, out of 5, 5, 5. So it looks like
someone’s been shot. Oh, Oh, no. It’s bland. And the skin is rubbery. Come on. I’m struggling to give that a 1. 1 out of 5. Robyn gets a 1 again. [sighs] This is not looking
good for our team. NARRATOR: As Robyn’s
fish tanks, Elise is under pressure to deliver
on her wagyu strip steak to boost their total. I love what you’ve
done with the melon. You wrapped the asparagus. That is a definite 5 for 5. Thank you, Chef. [applause] Once again, slamdunk. That 5 is all me, baby. NARRATOR: Next,
Michelle hopes her filet with pepper crusted cantaloupe– I love what you’ve done
with that salty sweetness in the melon. NARRATOR: –can continue
the red team’s hot streak. That’s a 5 for 5. Thank you, Chef. [cheering] Yes! Jennifer, last for the reds. Describe the dish, please. It’s peanut butter fried
monkfish with saffron risotto. That is cooked beautifully. Can you all see how
glistening that is? Yes, Chef. – A very strong 4.
– Thank you, Chef. – Good job.
– Good job, Jennifer. A really good job. Good job. Ladies, your total, 26. That’s a strong effort. Right, Milly, starting
off for the blue team. If the red team could
get 26, I’m guaranteeing we’re getting a 30. I have a brown butter
and baking fat monkfish, garnished with grilled
maraschino cherries. It doesn’t look
that intriguing. But the actual flavor is good. It’s a good 3. Thank you, Chef. Thank you. Great start. NARRATOR: Next stop, Van
hopes his filet with syrup and cherry sauce can
continue to close the gap. The filet you nailed. But there’s so much cherry on
that, it’s just very sweet. 3 out of 5, Van. [applause] Damn. NARRATOR: Benjamin’s wagyu strip
steak with a maple bacon glaze will need to impress to match
the perfect score that Elise received with her wagyu. Really beautiful. The glaze, there’s
that earthiness. It just lightens everything up. That is a definite 5 for 5. Thank you, Chef. Getting a 5 is
the best, you know? That’s what I do. NARRATOR: It’s now up to
Jared’s black cod with roasted cauliflower to keep
the blue team afloat. JARED: Man, I’m proud of this. This turned out exactly
like I thought it should. So I think the
bizarre thing with this is the cauliflower tastes
better than your protein. Yes, Chef. GORDON RAMSAY: This
is 1 out of 5, Jared. Come on, bro. A 1? You’re better than a 1, man. We can’t win like this. GORDON RAMSAY: Nick,
let’s go, please. NARRATOR: After Jared’s
failure with fish, Nick will need to score
big with his rib-eye and golden raisin
tapenade for the blue team to have a chance of winning. This dish is inspired
by my husband because we always eat rib-eyes at home. Yeah, I can see
why he married you. 5 for 5, young man.
– Thank you. Thank you. [applause] GORDON RAMSAY: Men,
you’re down by 8. Next up.
Josh, please. JOSH: We’re 8 points down. There’s two of us left. And I’m confident my dish has
what it takes to help us win. Describe that, please. That is a bacon
wrapped halibut, Chef, that I basted with thyme. GORDON RAMSAY:
Visually, it’s textbook. It looks like it’s just came
off the cover of a book. I’m like, please don’t
tastes as good as it looks. The fish is overcooked. Yes, Chef. It’s a 3 out of 5. So close. So close. Gio, all the pressure on you. NARRATOR: As this is the
blue team’s final dish, Giovanni will need a perfect
score to tie the red team. Yes, we do. It’s a grilled rib cap. I rendered the bacon. I sauteed it Temperature-wise,
what were you going for? Medium rare. Medium rare. God, I hope he
overcooked that meat. GORDON RAMSAY: It’s
cooked beautifully. Thank you, Chef. It’s a good dish. Thank you. You cook meat like an angel. ELISE: Anything but a 5. Anything, not a 5. Gio, that dish is– NARRATOR: It’s down to the
final dish of the letter lottery challenge. It’s a good dish. NARRATOR: And if
Giovanni receives anything less than a
perfect score of 5, the red team will win. Gio, that dish
is a 4 out of 5. [screaming] The red team really, really,
really, really needed this win. Not losing today. Our confidence
needed to get boosted, up our morale a little bit. And we are so stoked. That’s how you do it, baby! Ladies, you are in for
an incredible experience for your first victory. You are all heading to
gorgeous Santa Barbara [applause] You’ll be staying overnight
at the beautiful Belmond El Encanto resort. Wow. A stunning five-star resort. Yay! GORDON RAMSAY: One
more little thing. You’ll be flying there in
your own private plane. [screaming] What are you waiting for? Wheels up. Let’s go. Let’s go. DANA: We finally won. Yeah! We earned this. After you lose four
things in a row, a win becomes, like, the
biggest thing in the world. So it’s redemption, baby. Redemption. Woo! Whilst the ladies are
enjoying that incredible resort, you will be hard at work. First off, we have a
delivery of potatoes. And then you’ll be
recycling hundreds of pounds worth of garbage. Everything needs to
go in the proper bins. It’s going to be smelly. It’s going to be dirty.
Regroup. Get focused. Yes, Chef. We ain’t tasted a loss yet. So you know, it’s heartbreaking
losing by one point. It’s going to be
a long day, guys. It really, like, takes
all the air out you, like, right in here. That was tough. Here. What am I going to wear? I have so many options. I’m so excited. We needed this one
for our whole team to get on one accord. Yo, this is what we need. Ladies, take care. Oh, bye. Bye, bye, bye. I cannot wait to get
out of Hell’s Kitchen. Bye-bye, boys. We gotta go. [music playing] Oh, this is so nice. Oh, yes. Let’s get it. We’re going on a
wheels-up private plane? Oh, my god. I’m on a $7 million plane. It’s only got eight seats in it. So I’m basically sitting in,
like, a million dollar seat. Cheers, everyone,
to our first win. [cheering] Oh. Yeah. Santa Barbara, baby. [music playing] Good afternoon. Welcome to the
Belmond El Encanta. [inaudible] Welcome. I’m just a girl
from Massachusetts. I mean, we have nice places. But this is, like,
world-renowned resort. I’m talking five-star luxury. It’s freakin’ awesome. Here we go. Here’s your suite. Enjoy your stay with us. Have fun, ladies. ROBYN: Thank you. MAN: Thank you. [all exclaiming] BARBIE: This is John F.
Kennedy’s favorite suite. Nice. Nice. We are in the
presidential suite. Oh, there’s champagne. Look at this. BARBIE: This is a once in
a lifetime opportunity. It’s just amazing. Cheers, ladies. To the red team! – Victory!
– Yeah! Woo! NARRATOR: While the red
team enjoys the high life, the blue team is
down in the dumps. GIOVANNI: Let’s just get
this over with, people. It sucks.
But we’re going to get smelly. Yuck. Oh, man.
What is that? – Oh, it smells.
– Dump it out. Aw, come on. Oh, man. That smells awful. You gotta hold
your breath, man. It’s pretty fucking bad. Oh. Milly, close that one up. Close that up, Milly. No way. Going through
the trash by far, it was Josh and Giovanni
having the roughest time. Fuck that. Oh, hell no. That’s a lot of
pasta in there. Just fucking do it. Oh, this one’s
got some weight. I think my Uncle
Luigi’s in here. This day sucks, man. I’ve been through some
punishments in Hell’s Kitchen. This gotta be right up
there with top of the worst. [groans] The last thing I want to do is
clean up trash for eight hours. Let’s make sure it
never happens again, man. ROBYN: Pool time, ladies. It’s so nice. Woo. Oh, my god. Look at the view. [laughter] I miss my girlfriend
so bad. much. And I have all these
hot chicks around me. Woo! Mama, mamacita! [whistling] Hey. [interposing voices] These girls are,
like, seriously rocking these bikinis. They’re here to
flaunt their stuff, and I’m here to
look at their stuff. Why did you get me wet, girl? One for the token lesbian. I’m, like, in heaven right now. Oh, my god. Oh. Thank you, Rubin. Yeah. We get actual liquor. This is way better
than being in Hell today. – Totally.
– That’s true. Sorry, boys. ELISE: This is the life. Chef Ramsay made
you some lunch. Are you hungry yet? Make sure you eat it all. That’s terrible. Oh, that smell. What is it? It looks like fish remnants. It smells like kaka. Woo, doggy. There’s things in here that
I could never understand. Lunch today just smelled,
fish and all this funkiness. And I just know
it’s going to suck. It’s just a question
of how much. Uh, there’s, like,
bones in there. There’s bones in there. This [inaudible]
blow out of every hole, every time I take a bite. My mouth has been in some
bad situations before. But it was the worst fish taste
that this mouth has ever seen. – [groans]
– Milly. Go. OK, chefs. You go up, back to
dinner for tonight. Let’s get going. Yes, Chef. What is your job title, Josh? So I’m a personal
chef to celebrities, and I have my own
catering company. I’m on my feet
three hours a day. Three hours, bro? Three hours a
day I’m on my feet. I’m on my feet 16. Josh, you make me want to
fucking slit my own wrists. Yeah? And that’s a good day. One down, six to go. I can’t respect that. I give my life to this business. I give my blood, sweat,
and tears every day. Who put this here? Josh. It’s too small. Hi, guys. Welcome to Hell. Did you miss us? We got to go to the pool
and stay in the nicest rooms. Bitches, guess what? I flew on a private
jet twice on my season. So this is old news to me. Because I’ve already
been there and done that, and got the t-shirt. All right, y’all. Let’s look alive. – Marino.
– Si, Chef. Open Hell’s Kitchen, please. Let’s go. [music playing] NARRATOR: Once
again, Hell’s Kitchen is bustling with excitement as
both kitchens host VIP chef’s tables. – Welcome.
– Thank you. So good to see you. Welcome. Thank you. I’m so excited. NARRATOR: And a very special
12-top in the dining room, celebrating a 30th birthday. Happy 30th, Jelvey. NARRATOR: As both
kitchens will split the ticket for this table,
they will need to be in sync. Michelle, come over.
Josh. Yes, Chef. Come over. NARRATOR: Chef Ramsay expects
them to have their dishes ready at the same time. Red team two scallops,
two risottos, two tartare. Blue team, two carbonara,
two scallops, two tartare. – Yes, Chef.
– Give me a time. – Eight minutes.
– Eight minutes, Chef. Let’s go.
Eight minutes. Hey, you’re responsible. Let’s go.
– I’m Italian. Risotto is in my blood. It seeps from my pores. You know, I could cook risotto. We’ve got seven
minutes to the window. Let me know when
you’re two out. Five minutes till we
walk with the 12-top. We’re perfect on five minutes. You good, Robyn? Great. I’m plating the
tartare now, guys. OK. MICHELLE: We’re definitely
rocking in the red kitchen. I’m super stoked, especially
for the 30th birthday party. I’m going to rock my station.
– Let’s go. Let’s go.
Let’s go. Walking scallops. Walking with two risottos. Josh, I just dropped my risotto. JOSH: Yeah, I hear you.
MICHELLE: Josh! Yeah, give me a second.
Jesus. I got it.
– Josh. Yeah, Michelle. I heard you. GORDON RAMSAY: Scallop, please. I’m walking with two scallops. Don’t drop them. Yes, Chef. Off you go. Good. 12-top, go. Out at the same time,
first time in history. NARRATOR: Both teams
have successfully delivered appetizers to
a happy birthday table. Bon appetit. All right. We’ve got tickets, guys.
– All right. Let’s go, boys. On order, two
scallops, two risottos. Yes, Chef. How long you need
on risotto, Josh? – Eight minutes.
– Eight minutes. Heard. Do you need help, Josh? Please. Just having issues
with this heat. I need this.
I need this. Go ahead.
Take it. It’s yours. Josh is like a little kid
that drink too much coffee. He’s like bouncing,
bouncing, bouncing. He’s making a mess. He doesn’t know what
the fuck is going on. Come on. How long, Josh? Let me just– let
me see where I’m at. Josh, you’ve got to
pump them– you’ve got to pump them risottos, bro. Ain’t nothing I can do.
– I can’t make rice cook faster. It’s not– you got to. Just so you know, I can’t. You have to. I’m not as magic
as you might think. They’re going to
get into a fight. Scallops, please. Two scallops, walkin’. Go.
Let’s go. Let’s go.
Let’s go. Oh, I’m walking. How long? Walking two risottos. Walking two risottos. Two risottos
walking to the pass. How many portions are there? Hey. All of you, come here. Two, four, six risotto. All I need is two. Yes, Chef. Wake up! Yes, Chef. Yes, Chef. I don’t know what’s
wrong with you? No, I understand, Chef.
I made too much risotto. You made too much? Get a grip. Yes, Chef. NARRATOR: Even though Josh
is making his job harder by delivering more
risottos than are needed, the blue team is steadily
delivering appetizers, while in the red
kitchen, Michelle and Elise are attempting to
keep pace with their appetizers. I’m, like, 30 seconds out
on this, the two risottos. OK, I’m walking with
two orders of scallops. All right. Taste it. Taste it. All of you, grab a spoon. Motherf***er. What does that reek of? It’s raw and garlic. Garlic first. Raw rice. Shit. I’m pissed off at
Michelle right now because she’s such a good cook. I don’t understand
why she’s doing this. This isn’t looking
good right now That looks better, right? Yes. Taste. Taste before you go. I’m walking with two risottos. Thank you. You’re welcome. Thank you, Chef. It better not fucking come back. Hey. A delicious risotto. But why wasn’t that
like that first off? Why can’t you do that
first time round? It’ll be like that
from now on out, Chef. On order, two
risottos, two scallops. Risotto, how long? I have three– 5 and 1/2 minutes, Chef. Fucking– you
can’t think in there. You’re like this.
Fucking hell. Come on.
Up there. Let’s go. There’s no reason that you
look at your fucking stopwatch so you could time risotto. Like, that’s stupid. Risotto, how long? Yes, Chef. Can you just count? People look at that. Oh, fuck. Look at your fucking
dish, you dick! Yes, Chef. GORDON RAMSAY: That’s
going to tell you how long. – Yeah.
– Give me the fucking watch. I’ll take it off. Fuck’s sake. Piece of shit. Fuck. MILLY: Yeah. Chef Ramsay threw that
motherf***er in the pizza oven. And you know, we had a
new special for the night. Did you ask for
two risotto, Chef? This guy can’t fucking count. Fucking extraordinary. VAN: What was that? GORDON RAMSAY: What the fuck? Van. Come here, sir. – Hey, blue team.
– Yes, Chef. Come here. Two risotto. 17 minutes an order, two, four– this time I get five. What are you doing? How screwed up is this? Hey. Hey. You sit down with Paige. Sit down with Paige. You’ve made enough. Go on. This is what
humiliation looks like. Oh, what you did wrong? But I couldn’t– Sorry. I don’t like waste, Paige. Hurry up and eat it.
Hurry up. – Excuse me.
– All of it? I guess so. At least it’s delicious. [laughs] Come on, man. That ain’t no punishment. – You’re awesome, by the way.
– Thank you. Really. Thanks. He’s over there
just like [kissing].. Get the fuck back
on your station, bro. Is it good? It’s amazing. Best day of my life.
– That’s good. – Move your ass.
– Yes, Chef. Have fun. Thank you. Thanks for the fun. Aw, poor guy. Van, can you put some of
that stock in that pot, please? Where?
Here? No.
No. No.
– Here. – What are you doing, bro?
– Here. Why’d you fucking say that? Hey.
Hey. Hey.
Hey. Hey.
Hey. NARRATOR: It’s 45 minutes
into dinner service. And Ben and Josh in
the blue kitchen– No.
No. No.
Here. Here.
– What the fuck are you doing? NARRATOR: –are having a
challenging time communicating. Here. – Why’d you fucking say that?
– Hey. Hey.
Hey. Hey. Hey.
Hey. Hey. I’ll go over to
help you, and you’re acting like a little
bitch right now, Josh. You don’t have
to get that crazy. Two duck, two halibut. Where are we? – I’m waiting for garnish, Chef.
– Oh, fucking hell. I’m garnishing
right now, Chef. We’re slowing
down for garnish. Barbie seems flustered on
the garnish station, you know, where you, like, reheat stuff. – Barbie walking two duck?
– No. Wait. What do you mean, wait? GORDON RAMSAY: Two
duck, two halibut. Duck. Halibut garnish. I’m working on halibut
garnish right now. Come on. Yes, Chef. Why is Barbie
struggling with garnish? Ice cold mash.
– Sorry, Chef. Ice cold! Hey, can I have my
glove back, please? My glove, you donut. Oh, sorry. Fucking hell. I guess if you bring cold
mash up to Chef Ramsay, he’s going to call you a donut. That’s funny, donut. [laughs] Let’s get this out. Nice. You cooked the duck. Let’s go. NARRATOR: Barbie finally
gets it together on garnish. And diners on the
red side are starting to enjoy their entrees. It looks beautiful. Why can’t I do that? NARRATOR: Meanwhile,
over in the blue kitchen, Chef Ramsay is looking
to Gio and Benjamin for– Pork, beef Wellington, please. Behind you, Chef. Work on it. In the middle? Yeah. Walking to window. Oh, fuck. What’s going on there? What have you done? Cheeky bastards. Look, you can see
the difference. Hey, Gio. – Yes, Chef.
– Same table. Two pork. One burned to fuck. One beautifully done.
– Yes, Chef. Get me another pork quickly. Yes, Chef. I don’t know
why Gio would take up two different pork chops. He showing that he a
rookie in the kitchen. GORDON RAMSAY: Fuck it. Hey. The pork’s fucking raw! Back in the pan.
Hurry up! Yes, Chef. Come on, Gio. GIOVANNI: I’m pissed right now. So I’m not going to
fucking do that again. Pork. NARRATOR: Giovanni
delivers his refired pork– Can we go on that, please? NARRATOR: –to the
delight of his guests. Very good. NARRATOR: Now, Chef
Ramsay needs both teams– Benjamin, come here. Jennifer, come here. NARRATOR: –to fire the
table of 12’s entrees. Red team to the 12-top. See the celebration? Yes. 30th birthday party. Two halibut, two
lobster Wellington, two beef Wellington. Blue team, we’ve got two
salmon two duck, two beef. Look each other. Entree, how long? – Seven minutes.
– Eight minutes. Eight minutes. Amanda, two Wellington. Two lobster Wellington.
Eight minutes. Are you dragging a duck? I’m dragging a duck. Six minutes? Oh, we’ll try. Right? Jared, it’s for
the man’s birthday. Let’s go, man. I thought we were
all stars here, bro. We’re plating the 12-top. Yes, Chef. We’re plating right now. Mash, please. Mashed potato, Chef. Chef, lobster Welly. – Duck, please.
– Did you glaze it? No?
– No. I’m dragging duck. Send one up. Send one up. Walking with salmon. Where’s the duck? Chef, duck right here. GORDON RAMSAY: Stop! All of you, fucking down here! This– this is not good. Jennifer.
GORDON RAMSAY: Come here. Yes, Chef. GORDON RAMSAY: Are you
ready with the six? JENNIFER: Yeah. Look. The duck for the birthday. Who sliced that duck? I did, Chef. GORDON RAMSAY: And
then poured hot sauce on it, trying to cook it. We’re fucking raw in the center. I put sauce on it, Chef. But not– I cut it, Chef. Come on, guys. Fuckin’ hell. If there’s one thing
I learned from my season 14 is that if something
isn’t cooked correctly, don’t bring it up. Just send the
red team’s entrees. Do you have an
extra one ready? Let’s go.
– I might have one. All right. We got to fucking
finish and finish strong. We need to keep this
winning streak up. We’re not losing. Thank you, Jennifer. NARRATOR: Jennifer
rescues the blue team with a perfectly cooked duck. Thank you, Jennifer. NARRATOR: And the
birthday table’s entrees are now delivered. All right! Yes. Two halibut, two
beef Wellington. How long? Walking to the pass
with Wellington garnish, slice please. All right, walking with
two halibut garnish. We’re walking the
halibut now, y’all. Welly to the window, Chef. Come here. Here it goes. Oh, shit. Close the door. [music playing] NARRATOR: It’s 90 minutes
into dinner service. Come here. NARRATOR: After a long
night of careless mistakes in the blue kitchen– Here it goes. NARRATOR: –Benjamin’s
raw Wellington has Chef Ramsay at his breaking point. Close the door! I’m done! You’re not fucking
rookies anymore! Yes, Chef. Get out! Fucking dinner service. Oh, my god. What a mess tonight. What a fucking mess. NARRATOR: With only
two entrees left to serve in the blue
kitchen, Chef Ramsay takes matters into his own hands. Send that lamb, please. Elise. Yes, Chef. Robyn, into the blue
team and send desserts. You want me to go over
to the blue team and plate their desserts, Chef? No problem, Chef. Right over there,
right now, Chef. GORDON RAMSAY: I need
a 12-top doing first. Four fondants, yes?
– Yes, Chef. You need the 12-top first. This guy came here
for his 30th birthday, and he doesn’t have
his desserts yet? We’re going now.
– [inaudible] GORDON RAMSAY:
Dessert is coming out. You’re– you’re dropping
on the birthday boy. This is definitely
redemption for us. Yes. Pineapple, please. Dessert. (SINGING) Happy
birthday to you. Happy birthday, dear Toby. Second time! (SINGING) Happy
Birthday to you. [cheering] Listen. I will say this. The raw pork and
the raw Wellington is kind of what
got us kicked out. Wait, wait, wait. Whoa, whoa, I think
everything got us kicked out, realistically. Gio, you burnt pork too. Yeah. One pork. You served it
knowing it was burnt. No. You got me twisted, man. I’m fucking staying right
here where I belong. How many risottos
did you mess up? All of them.
– I didn’t mess any risotto up. All of them.
You gave him 30 risottos. He ordered six.
– I gave him too many. I don’t mess any of them up. I think Josh is delusional. He was slowing down
service all night. You had, like,
11 extra risottos. So you’re saying that 11
extra risottos is worse than not knowing how to cook meat? Yes. Yes. JOSH: If you can’t cook
meat, you shouldn’t be here. And I get it.
I cooked too many risottos. But listen, I didn’t do anything
to get you guys kicked out. Benjamin should be up there. Gio should be up there. And Jared should be up there. You’re a fucking
mess in the kitchen. I’m a mess in the kitchen? At least I can fucking
focus on my station. JOSH: I was fine. And not uh, uh, uh. Your duck should’ve been
perfect if you’re going to take my station too, right? Hey, Josh. I’m talking to
Jared right now. If you want to get involved,
you’re the reason that we got kicked out of the kitchen.
– Done. I did that.
I did it. You guys are the best chefs. And he burns pork. You served raw duck. And you served raw Wellingtons? You guys are the best chefs? You’ve been doing
this every day? Good luck. We taught you every
nuance on the fucking menu. Fuck you talking about?
– Can you sit down? No.
We taught you every nuance. Sit down. We can tell you
don’t do it every day. Please, tell me more, Milly. I’m a private chef. I’ve got a catering company. – You [inaudible]?
– Listen. Get the fuck out of here. Do you want to hear it again?
Y’all want to hear it again. JOSH: Wait a second. You can’t burn. Get on the line and
burn it the fuck then. You can’t say that shit to me. I ain’t letting none
of this shit fly, bro. Talk about how you can’t cook. Get out. Just like, get out the
fucking kitchen, bro. It’s the same shit
that he did season 14. And I’m gonna keep
crushing you, bro. You got me fucked up. You ain’t doing nothing, man. Put us through and take
that chef jacket off. I say we do two
people and move on. Josh and Benjamin. I got the same thing. Josh and Benjamin. Josh and Gio. Josh and Gio. Gio and Ben. Josh and Gio. Listen. It’s gonna be Josh and
either Gio and Benjamin. So let’s break the tie. [music playing] Tonight was a disaster. Milly, blue team’s
first nominee and why. Our first nominee
is Josh, Chef. Josh? Yes, Chef. Because he kept making
the same mistake over and over again on the risotto. Wow. Blue team’s second
nominee and why. Our second nominee is– [suspenseful music] [music playing] NARRATOR: For the first time
since the competition began, the blue team all stars
had a bad service. Their first nominee was– Josh, Chef. Wow. Blue team’s second
nominee and why. Our second
nominee is Giovanni. Giovanni? Yes, Chef. Why? It was mistakes, whoever
made the most mistakes, and it was Giovanni. Josh, Gio, step forward. Gio, why do you think you
should stay in Hell’s Kitchen? I think I should
stay in Hell’s Kitchen, Chef, because I never made
the same mistake twice. I’ve had two good services. I know I should have
known better because I am the senior guy here. But I never quit. Josh, tell me why should
you stay in Hell’s Kitchen. Chef, I have a lot
of passion and love for what I’m doing here. And I really want to be here. I deserve to be here, Chef. And I will give you the very
best each and every moment that I’m kept here, Chef. Yes, Benjamin. Chef, throughout
the whole day, we’ve been watching
over Josh, and he’s been the weakest link all day. I disagree. All those who
believe that they are carrying Josh on the
blue team, raise their hands. What? My decision is– [intense music] Josh, give me your jacket. Yes, Chef. When a team gives up on
you, there is no place to go. Josh. Yes, Chef. You go to the red team.
[gasping] No. Robyn, get up and
give Josh your seat. Oh, my gosh. Oh, my gosh. Gio, back in line. Robyn, get in the blue team. – I’ll miss you.
– Oh, my god. No. Listen and listen carefully. Oh, fuck. Josh and Robyn, I haven’t
seen you at your best. And I’m willing to give
you one more chance. Yes, Chef. Both of you, you need
to perform at the level that you showed me when
you were here last. Is that clear? Yes, Chef. Get out of here. I’m going to the red team. This is no joke. These girls are a little
ruthless at times. But you know what? I’m going to make the
best of this opportunity. I’m going to hit
the ground running. I’m going to show
Chef Ramsay that I’m deserving of my second chance. Blue team all the
way, right here. I’m ready to take
the red jacket off. I’m here for a mission. I’m here to make myself better. I want to be that one
walking down the stairs. So I guess this is where
Chef wants me to be. Getting Josh out of
the blue chef jacket, that was our whole
thing tonight. Get rid of Josh. We ain’t give a fuck
how we got rid of Josh. We ain’t give a fuck if Chef
Ramsay threw them in the oven with that watch.
Boosh. Bye, Josh. Get out of here. It’s really an uncomfortable
feeling to go from one team to the next. We were just starting
to jell, and now it’s going to turn to pudding. Yeah. This is an uphill battle. And if you can’t adapt, you die. So I need to talk to
the red team, my team. Elise, can we go outside? No, I don’t want
to go outside. Can we go somewhere
where we can have a chat with the red team? I’m not ready to chat. Well, that’s not a good start. Who does he think he is trying
to call a red team meeting? And he’s been on the
team for 30 seconds. I don’t think so. I’ll tell you when it’s a
meeting, and it ain’t now. I’m not worried, because
as soon as he fucks up, he’ll be right back up there. So I’m not worried about it. – Listen, you need to, like–
– I’m accepting it. This is me accepting it. –jump off your high
horse, Elise, please. It’s not about no high horse. It’s about me worried
about my team jelling. You’re the only one
not gentlemen right now. I’m the only one not jelling? Yeah.
I just got on your team. I’ve been jelling
with my team. You’re not jelling because
you’re the newcomer. He couldn’t wait to run in
here and put a red bandana on. That’s corny. No. Listen to me. What you really need to
do is come into this team with a really open mind,
because you are about to work with a lot of really
strong personalities that aren’t going to
take any bullshit. – Listen.
– I’m just letting you know. Do me a favor. You worry about you. I worry about me.
– No, we’re a team. And listen. We’re going to worry
about each other. Whatever. Josh unfortunately has
a very aggressive attitude about this whole thing. And I’m not going to let that
be the downfall of the red team. We just got it together,
you know what I mean? And now we have to figure
it all out over again. I’m not giving you a pep talk. You need to talk to your girl,
and we will all come together. That’s not my girl. That’s the way it works. OK, sit up. What’s the matter? It’s not that bad. They’re a good team. It’s just a mind fuck. Listen. He wants you to put
your best foot forward. He thinks that you’re
just too comfortable, and he wants you to
get out of your shell. You can’t look at it
as a negative thing. No, this is a positive thing. I’m trying, I know. He wants to see
the true Robyn. Yeah. That’s what he’s looking for. If you need somebody to push
you, I’ll fucking push you. Yeah. I just don’t understand, why me? I don’t deal well with
being the new kid in school. The fact of the matter is,
you’re part of our team now. This is a clean slate. [intense music] Whatever. [yawns] I feel like I’m aging here. [laughs] [ringing] Morning, this is Michelle. Hi, Michelle. Chef needs you guys
outside right away. All right, got it. All right, chef
needs us in front. You ready, red team? [country music] Good morning. Oh my god. Oh, fuck. Oh no. Is that a turkey? What in the actual fuck. Line up please. Oh god. Now, as you can
see, your sous chefs were up early this
morning corralling this incredible array
of fresh protein. [laughter] So brutal. I’m an executive
chef currently. So none of these animals
are really cute to me. I look at them
and I think, duck, you’re bringing me $26 a plate. Cow, you’re bringing
me $28 a plate. Goat, 18 bucks. But still, you’re
bringing me money. Cha ching, cha ching. Barbie, if you could cook
with anything you see in front of you, what would it be? The steer. Manda, what would it be? I would go cow, chef. Cow.
Benjamin. Lamb, chef. Lamb. Those are all
reasonable choices. But a great chef thinks outside
the box, or shall I say, the pen. Oh, Jesus. I would cook with– Straw? Hay? This. Oh my god. What the fuck? A beautiful cedar plank. [laughter]
– Right. Listen carefully.
Here’s how it’s going to work. In today’s challenge,
all of you will be working with these wood planks. Cedar and hickory. Many different types of
protein can be cooked to wood. But there’s one type that really
benefits from this technique. And that is– ALL: Fish. That’s right.
You got it. Yes. There you have a beautiful
wahoo, an incredible salmon, cod, and barramundi. Now, you will be
working in pairs. And one person from each
team will be cooking alone. So decide who’s going
to pair up with who and who’s on their own. I think the smartest thing
is to let Van cook alone. – That all right?
– Yeah. – I want to cook salmon.
– Want to do it? Yeah. We’ll do wahoo. You want to do
cod or barramundi? – Barramundi.
– OK. We’ll do cod. Blue team, all good. Everybody on the same page. I’ll do salmon. Barbie and I decided– I called salmon. – Jesus.
– OK. We said it before you did. This is what I’ve
learned about Elise. When she wants
something, she takes it. I’ll cook alone. All right. Fine, you can cook alone. You know what, Elise? Take your stupid salmon. A fish is a fish is a fish. I’m confident enough to cook
anything that I have to cook. Follow me. Oh, we’re cooking outside? Oh, we are. See those amazing pits? You’ll each cook your fish
over that incredible flame. I’m ready to burn, burn, burn. I got OG Giovanni on my side. Oh yeah. I know he can
cook on a hot rock. He can cook on wood,
because they might not have had gas grills when he started. Right. Are you ready to
dance with the fire? Yes, chef. 45 minutes starts now. Let’s go. NARRATOR: In today’s
plank cooking challenge– Yikes. NARRATOR: –Chef Ramsay will
be watching each pair closely. Cumin. Ground Marsala. Yes, that’s perfect. NARRATOR: Each will use
their choice of fish– Pesto. Do you want to do a
pesto on top of the fish? We’ll rub it.
We’ll rub it, OK? NARRATOR: –type of plank– Are we all using
hickory, guys? I’m going to use cedar. NARRATOR: –and fresh
seasonal produce– OK, we got a lot of earthy
going on here, though. Might be good. Yeah. NARRATOR: –to create
a tasty fish platter. Hey, Van, what are
you going to make? Going to do a play
on nicoise salad. Nicoise salad? Yeah. You got eggs in
the nicoise salad? Yeah. Are you boiling your eggs? Yeah. I know it’s a little risky
doing hard boiled eggs over open fire, Chef Jocky,
but don’t worry about it. I’ve never seen eggs
cooked in a barbecue. It’s a first for me. I’m an all star, baby. I got this. 10 minutes gone, guys. Get your fish on.
– Oh, shit. What? Here, move that. I got to get mine over there. Getting our planks
in the fire to make sure everybody’s stuff fit,
you have to work with the fire. It’s a dance. It’s like dancing the merengue
with a beautiful woman. Can you move it
to be right here? Yeah, if you don’t mind. I’ve got to put this fish on. Coming around. Ben, I’m putting ours a
little bit lower in there. OK. I want to get a lot
of that smoke flavor. Yes. Just over 12 minutes to go. Got to get that wood hot, guys. You can drop the wood
into embers as well. – Yeah.
– Yes, Chef. Just be careful, please. Can everybody just
like be really careful. I have a pile of beets
here in the embers. You’re going to have
to put more underneath. Don’t suffocate it. It needs to catch. There’s not enough fire
there to cook anything. Chef Ramsay put me on the Red
Team because he believes in me, and he knows that I can take
the Red Team to victory. You’re going to
suffocate it if you put that many coals on top of it. We need more fire. Josh. Oh, what happened there. Oh my goodness. What’s wrong? He just smothered our fire. He’s going to tank our team. Josh, what happened? Josh has just
put the fire out. Oh my god. You’re going to
suffocate it if you put that many coals on top of it. We need more fire. Josh. Oh, what happened there? Oh my goodness. What’s wrong? He just smothered our fire. Josh has just
put the fire out. Josh just put the fire out. Cooking over an open fire 101. Let me finish. No, I got it. White, hot coals. Barbie, did you fix that fire? I’ve almost got fire.
We’re almost there. Awesome. This just takes time. I need to stoke the
fire for the whole team because Josh ruined the
fire for the whole team. We’re good. Thank you. You’re welcome. Back home, I grill
better than a man grills, but I’m not feeling
the fire pit at all. Oh my gosh. I don’t know what the fuck
to do with this stuff. Oh my god, I cannot take this. 30 seconds remaining. Come on. This is the most
stressful shit. Smear it on.
CHEF RAMSAY: 10. Gorgeous.
Bravo. That looks great.
CHEF RAMSAY: 9. That one’s perfect.
CHEF RAMSAY: 8. I need zest.
I need zest. CHEF RAMSAY: 7, 6, 5. Oh my god. CHEF RAMSAY: 4, 3,
2, 1, and stop, guys. High five, girl. Nice job, guys. Good job. That was the most
stressful shit of my life. Now, I’ve arranged
for one of the country’s plank cooking experts to
help me judge this challenge. Please welcome Chef Ben Ford. Oh, wow. I am so excited. That is the son of Han Solo. Welcome back to
Hell’s Kitchen. Good to see you, Chef. This man knows,
as well as I do, some of the best food
anywhere in this country right now is cooked outside. Absolutely. It’s really about giving
up your inhibitions and trusting your instincts. Love that. Listen carefully, Chef Ben and
I will be deciding which dishes are deserving of a point. Let’s begin with the
battle of the cod, please. Michelle and Jennifer
and Robyn and Nick. Let’s go. Let’s go, girl. Let’s go! I’m from New England. Me and this cod, you know, we’re
like brother and sister here. Drop off your dish
and step back, please. Thank you. I know how to cook with it. I use it all the
time, so we got this. Michelle and Jennifer,
describe your dish, please. So we have a black
cod that’s seasoned with some Mediterranean spices. We also have some
charcoal eggplant. The fish is
seasoned beautifully. I would have held back a
little on the vinaigrette on the eggplant. Let those natural flavors,
that smoky flavor, come out a little bit
more, but the Mediterranean flavors are good. Interesting start. So it’s my first challenge
with the Blue Team, and I’m going to show them
that I’m here to fight and I’m here to play. They should be happy to
have me instead of Josh. Robyn and Nick,
describe the dish, please. Chef, we have
chimichurri basted cod. We used the hickory wood,
and then there is a fresh out of smoked oranges and fennel. He’s really enjoying it. The smoke’s nice
on that because it’s not too overpowering. Thank you, Chef? Fish is pretty
close to perfect. Nice job. Thank you, Chef. I think I’m going to have to
give a point to the Blue Team. Damn. Team Gay. Team Gay. Whoa, Team Gay, killing it. NARRATOR: While the Blue
Team takes an early lead– Wow. Both are beautiful. CHEF RAMSAY: Amanda
and Barbie face off against Jared and Benjamin
in the battle of the– Wahoo. Amanda, describe
your dish, please. We have a cedar smoked
wahoo with leek ash. The fish just perfect. I really, really like the fact
that you used this leek ash. Very good dish. Thank you, Chef. The son of Solo loves my food. The force is so
with me right now. NARRATOR: After a strong
showing from Amanda and Barbie, Jared and Benjamin hope to
impress with their hickory smoked wahoo and salsa verde. You got that balance
right with the acidity. Delicious. The flavor of the
wood is perfect. Thank you, Chef. Thank you, Chef. This is a tough one. I’ve got to give a point each.
– A point each. Well done. Good job, girls. Nice job, guys. You guys all remember
how I feel about ties, it’s like kissing your sister. You don’t win, you don’t lose. It’s just fucking awkward. NARRATOR: Next up is Dana and
Josh’s cedar smoked barramundi with poblano vinaigrette. Delicious. Very beautiful piece of
fish that you cooked there. NARRATOR: Against Van’s cedar
smoked barramundi and niscious salad. Smart idea with these
niscious, boiling eggs in the fire pit. The eggs are
perfectly cooked for me. Thank you. I’m going to give
them both a point. Great, another tie. Hey, sis, come on over. NARRATOR: The Blue
Team leads 3 to 2 and the Red Team’s fate now
lies in the hands of Elise and her cedar grilled
salmon and mustard aioli. I was very unsure
about the firepit, but I’m very certain that
I know how to cook fish, so I’m not worried. I’m going to nail this. I really like
this aioli on top. The fish is
cooked beautifully. Thank you, Chef. NARRATOR: As Elise’s dish
receives high praise, it is up to Milly and
Giovanni’s hickory smoked salmon with
brandy glaze to seal the win for the Blue Team. I wouldn’t put brandy on
top of a fish personally. I don’t love the glaze. Give us the point. Give us the point. Chef Ford, come on. The Red Team needs to
pull out a win today. I’m going to give one
point to the Red Team. Thank you. Thank you, Chef. No pressure. We are all tied up. Oh my god, this is ridiculous. Another tie. I’m out of sisters. Listen carefully, Chef
Ben and I will break the tie with the best dish overall. The two best dishes of
the day was Elise’s salmon and Robyn and Nick’s cod. Are we going to the Blue Team? Please, please, please,
I’m praying to God. I’m praying to my magic rock. My fingers are crossed. My toes are crossed. Everything’s crossed right now. Or are we going
to the Red Team? Oh my god, I’m like sweating
here and biting my nails. It’s so close that I
can taste this victory. I’m going to give it to the
Blue Team and Robyn and Nick. Yeah, Robyn and Nick. Yes, let’s go. Nice shit. You already know. Shout out to the
universe for putting Josh on the Red Team, definitely
the trade of the century. A big thank you
to Chef Ben, please. – Thanks, chef, very much.
– Thanks, chef! Thank you.
Thank you. Thank you. I can’t believe we lost,
but Ben Ford, our guest judge was awesome. Love my light sabers. Today, first
time in the history of this competition,
both winners and losers will be going to the same place. Oh my god. Oh, snap. However, you will have
very different experiences. Oh, god. You’ll be traveling to
an incredible property nestled in the California
foothills, Apex Ranch. Blue Team, you’ll be traversing
the olive groves on horseback. Awesome. That’s cool. I ain’t never been on a horse. Only time I see
horses is when cops are riding them during riots,
so this about to be crazy. Congratulations. Up to the dorms and get changed. Let’s go.
Let’s go. Let’s go. I’m so excited to get out
there on the ranch, baby. This is like being home again. About to ride some horses. About to go get back
in the saddle, boy. Red Team, while the Blue
Team will be riding horses, let’s just say you’re going
to have a rather crappy day. Fuck off. We’re gonna have
to clean up poop? Head to the patio. Let’s go. I’m pissed off at Josh. He totally bombed
us with our fire, and we’re going to be stuck
with him until we lose. Fuck Josh, man. You went and dumped cold
coals on a hot fire. We needed fire,
and there wasn’t any, so coals create fire. Not cold coals. Listen, how do
you bully everyone? You’re just a bully. – I’m not a bully.
– Of course, you are. Look at you.
Sit down. I’m not a bully, and
nobody on this team would agree with you
in saying I’m a bully. He’s going there. Men that are
soft like Josh tend to think that strong women
like myself are bullies, but it has nothing to do
with me being a bully. It has everything to
do with me telling you we’re not going to
put up with this shit. OK, this is how
the Red Team works. Oh, that’s not how life works. We point out what
went wrong and we discuss it so that we don’t make
the same mistake over and over. – You’re not a bully?
– We avoid that. Sit down. Did to get a dose of HGH today? Will you just take
a seat, please? ELISE: HGH?
– Yeah. Take a seat and relax a minute. Oh, fuck. Elise is all about taking the
blame and pushing it on others. Elise is a master manipulator. But you know what? I see right through it. Say something once,
and we’ll move on. Know that I heard you
all and cut the shit. Yikes. Cut the shit? Are we done? Are we over it? I don’t remember the last
time I was on a school bus. This sticks. They’re here, David. A bunch of prisoners. Look at them. Hi. Welcome to Apex Ranch. We’ve got about 27 horses here. This is what it’s all about. Oh, god. Oh, boy. What is in store for us today? A giant pile of steaming poop. Oh, man. We got a lot of work to do. We’ve got to get all
this manure moved. OK, get on it. It’s good for your skin. Oh my god. This is disgusting. It smells so bad. I don’t even want to talk,
because I feel like the smell is getting in my mouth. Oh. Oh my god. [laughing] Hot and steamy over here. Hot and steamy. I have been on
Hell’s Kitchen, have done many shitty punishments,
but this one is the shittiest. Oh, it’s so squishy. I’m literally stuck. Get out of there. I’m gonna fall down. The worst is the
horses laughing at us. Yeehaw. I want to ride
in a convertible. Michelle, that pile of
shit is bigger than you. Oh, yeah. Now we’re talking. Nice shirts, guys. Thanks. You’re all matching. Welcome to beautiful Apex
Ranch, a beautiful day to go trail riding. Oh, yeah, sure, a lasso. Yeah, lasso the Italian guy. I see how this is. We’re pretty much going to
saddle up and get on out here. Who’s the big guy? Milly. You’re going to be over there
on the white and black one. – Oh, there you go.
– He’s a big baby. He’s a lovey dovey. Listen, mine was like a
woolly mammoth out there. I’ll walk you. I’ll feed you an apple,
but I just wanted to chill with the little horses, man. This one right here got
like weave for days. They take that to my
hood, it’s a wrap. Oh, we’re set, huh? You guys good? Yeehaw. ELISE: Damn, that’s the
biggest horse I’ve ever seen. That’s a nice horse. ELISE: It’s a beautiful horse. No. Milly looks so scared. This is great. Really nice back here. Yeah, you guys
got a nice backyard. I’m having the time
of my life right now. I feel like John Wayne. I’m here to slay some
dishes in Hell’s Kitchen. Now, what is he doing? Whoa, whoa, whoa, whoa, whoa. You’re not scared? You know how to
ride a horse, huh? Slow down. Slow down. Slow down. You’re good. (SINGING) On this
farm, I’m cleaning shit. E-I-E-I-O. I’m a rancher now. Hey, Josh, you want to
help me get this thing up? What happened? Well, because
we’re getting tired. Because why? You’re getting tired
because you’re not doing it the way is efficient. Why do you have to be a dick? I’m not being a dick. I seriously just asked
you for fucking help. I’m tired of these girls. You know, just because
I’m the only guy doesn’t mean I have to do all the work. You don’t want to
help just say no. You want my help?
You want my help? All I said was
will you please– Put that in the barrel.
Come here. Oh, want me to write it
down so you have directions? Are you fucking kidding me? Don’t talk to me like that. I will tell you right
now, I might be little, but I’m not the person
that you talk to like that. You will respect me. Just go do it. You’re a fucking idiot. You are the stupidest person–
– What’s wrong with you? I’ve ever met. My god. One thing you won’t go
and do is disrespect me. And I might be 4′
8″, but you ain’t gonna talk to me like that. Amanda, I got your back. Shoot. I wouldn’t put up with
the disrespect neither. – You’re an idiot.
– Why are you yelling? This is why none of
your team wanted you. Amanda, you got more
shit coming out your mouth than I have in this pile. You’re an idiot. I’m taking these
dirty clothes off. Show time. I’m sure. He’s pretty pissed at us,
like we did something to him. God help me. It’s a very difficult
situation to be in when the Red Team
doesn’t want you and the Blue Team
doesn’t want you. And you know, there’s
no Green Team to go to, so I just feel like I’m alone. But tonight is about
proving to myself that I deserve to be here. – Wellington’s glazed?
– Yes, Chef. Yeah, good. Too much fat in there.
– Yes, Chef? – Way too much fat.
– All right, Chef. They’re non-stick pan, right? Yes, Chef. CHEF RAMSAY: Stand by
Red Team, please, yes? Josh, let’s go. I’m going to be talking. Apron on, please, Amanda. Oh. Milly, get a
spatula under there. There you go.
– Yes, Chef. Get it nicely whipped up. You’re in pole position
here tonight, OK? Yes, Chef. Hole. Get that bacon rendered. Yes, Chef. Let’s go. Marino?
– Yes, Chef? Open Hell’s Kitchen, please?
Let’s go. Sure, chef. NARRATOR: Once
again, the restaurant and bar in Hell’s
Kitchen are fully booked with enthusiastic diners. We want the bubbles, yeah. Cheers. NARRATOR: Who are
looking forward to an unforgettable
evening, compliments of Chef Ramsay’s all-star brigades. Table sitting. Robyn, where are you? You all good? Yes. Heads up, ladies. NARRATOR: In addition to the
classic restaurant and bar menus, Chef Ramsay has
included a smoked salmon rillettes special. So you start with your salmon. But while this one is smoking,
you’re doing the guacamole. NARRATOR: Which
will be served table side by Van from the Blue Team
and Barbie from the Red Team. OK, Blue Team, first
order here at the gate. Let’s go. On order, four covers, table
22, two Carbonara, two scallops. Yes, Chef. Let’s go. Scallops down,
three minutes out. Less oil in the
pan to the scallop. It’s a nonstick.
What does that mean? Doesn’t stick, Chef. So you don’t need
to fucking fry them. Oui, Chef. Focus. Oui, Chef. Last time I checked we’re
not in fucking France, so stop saying oui. Just say yes. Right side, there you go. Beautifully cooked. Benjamin, hurry up. Oui, Chef. Guys. Where’s your tray? One’s broken. One more scallop, please. Oui, Chef. I don’t know how to say, no,
girl, in French, but no, girl. Benjamin, we will succeed. Oui, Chef. Go, please, yeah? NARRATOR: As the Blue
Team says bon voyage to their first appetizers– Oh my god. Oh my god. NARRATOR: Over in
the Red kitchen– I want to win tonight. Yeah, we all do. We’ll be fine. Double course. NARRATOR: Josh is hoping
to win over his new team with a strong performance. Bar, on order,
two fish and chips. Let’s go, Josh. Yes, Chef. Think I can put them
all on together? It’s going to crowd it though. No, no, no, you’re going
to get batter everywhere if you put it in there. I got it. Yo don’t have to talk like that. Then don’t ask
a stupid question. Everyone has got
it out for Josh, and it’s like, I
wish everyone would just like take a step back. Josh, you good? Yeah, I’m OK. I have to see for
myself if he can cook. I need bowls. Josh might surprise us. Let’s see. Where the fuck is Josh? Right here, Chef. Come on. I’m amazed you can
walk around so slowly. Hey?
– Yes, Chef. Are you switched off? No, Chef, I’m not. These are done. How many pieces, Chef? Two, just two. OK, I can help you now. Just serve the fish
and the chips, please? Yes. Josh, you’ve got
to refire these. They’re too dark. Aye-yi-yi. Is that too dark? I think so. At this stage, if you
can’t fry something, you need to go get a job
at like a law office. Jeez Louise. As like a receptionist. Where’s the bar food? I have to refire
the fish, Chef. How can we fall
behind with bar food? I need bar food out. Are you OK? I’m fine, Chef. Come on, man, please? Yeah, I’m trying. I’m hustling, I’m working
my tail off trying to get everything out. Are you going to be ready
to go on that, Josh? I’m working on it hard. I’m here to talk the
talk, walk the walk. I just need to show
them that I can cook. NARRATOR: Josh’s slow start
has his new team concerned. These are done. NARRATOR: But a quick recovery. Oh, looks great. NARRATOR: Keeps
the diners happy, and now a surge of bar
food and appetizers is leaving the Red kitchen. Behind you, two Carbonara. CHEF RAMSAY: Service, please. NARRATOR: And the Blue kitchen. Two foie gras
walking to the window. Carbonara one. Special foie
gras, table 10, yes? I don’t know if
I want to share it. All right, guys,
let’s keep moving. Keep moving. On order, four
covers, table 23. Entree, two chicken,
two halibut. Yes, Chef. Halibut’s down. All right, chicken’s in. We can let that
cook down a little. I just came off the
win with Nick today, and I’m totally comfortable
on the Blue Team right now. Let’s keep rocking. We got this, guys. Those are my boys. Team Blue, guys. Whoop whoop. First entree is two
chicken, two halibut. Coming up in one minute, Chef. Good. Look, two chickens. Heard. Fuck. Guys, guys. NARRATOR: It’s 45 minutes
into dinner service. Look, two chickens. NARRATOR: And Robyn’s chicken– Fuck. Yo, I need you to flash
two chickens real quick. Oh my god. NARRATOR: Has her
teammates floored. Sorry, it fell on me, bro. Oh my god. Robyn dropped the chicken. And where is it? It’s on the floor. Fuck me. No, she dropped the chicken. It fell on me. Hey, you, come here. Yes, Chef. When you drop something,
what do we need to know. I told them. – Yeah, me.
– Yes, Chef. Sorry.
– Me. Yes, Chef. OK, me and me only. Yes, Chef. Chef Ramsay, he just
looks right through you. He’s piercing my
soul with his eyes. I need the fucking entrees. How long? We need five minutes. The chicken is raw. Fucking fuck me. Let me know if you
need anything, OK? I need a lot of things, but– What do you want
me to help you with? Nothing. I just– I needed the chicken. NARRATOR: With Robyn’s
chicken stalling the flow of the entrees
out of the Blue kitchen, in the Red kitchen– Michelle, everything
over here good? Yeah. NARRATOR: All the chefs seem
to be birds of a feather. What can I do to help? NARRATOR: That is, except one. Are you busy? Elise, are you busy? Yes. What do you need? Elise and I are
on meat together, and she doesn’t do anything. Yo, what the fuck? Look. The egg is up there, yes. Where’s my spinach? Wow. Elise? Elise is like I’m just
going to stand here until my next order comes
in, and I’m not going to help anyone else but myself. On order, six
couples, table 30. Two lobster Wellington, two Beef
Wellington, two New York strip. Yes, Chef. All meat. Elise, you OK?
You got that? Are you good? I don’t need anything. Elise does the bare minimum to
skate by so that no one notices that she’s not actually
doing anything. NARRATOR: As Elise
takes us stoic approach in the Red kitchen, over
in the Blue kitchen– Entrees, one lamb,
one Beef Wellington. Yes. Chef. You want couscous going, Nick? Couscous goes with the
lamb and has preserved lemon, cauliflower–
– And what else? Parsley. NARRATOR: Milly is
using a much more conversational style
to the way he functions on the garnish station. The babaganoush. Hey, who? The babaganoush. This my first time on garnish. Two brains are always
better than one. So now I’m basically just
using Nick as my other brain. Like Nick, do I got
all my shit, bro. Salad garlic for the
Wellington, right? No. Just gets turnips,
just get carrots. – Milly?
– I know but, I got to go up– Focus. You’ve got to memorize
your menu right by now. I mean, the cream is
gonna start separating from the– what is it? Cream from the crop? What is it? What’s that saying? The cream of the crop. But does the cream, does
it separate from the crop? Milly, let me know when
I cut the Wellingtons. Milly? Milly? Milly? Anyone home? I see you there. You all ready? I’m walking garnish. What? Milly, we need to go to
the pass at the same time. Put the garnish down and go. Entrees, how long? One minute to the window. Milly, you need to
be ready when they are. Yes, Chef. You can’t say I’m ready. That’s not good for
your team, right? No, no. I’ll ask you this, Blue
Team, do you want to lose? No, Chef. Come on, guys. Chef, I’m walking garnish. Where do these eggs go? Just in a little pan? Protein’s in the window,
no fucking garnish. Yes, Chef. He doesn’t even care. What do you need?
Sell this? Sell this.
And the– You’re done with it. Yes, and the eggs are coming. All right, Chef. We’re not letting this
buffoon take us down. I am going to make
sure that we push through this dinner service.
Coming right now. Just that that and I’m
going to come with this. – This?
– Yes. You’re done with it? God, a thank you would
be nice, little brat. Why is that all watery? Hey, come here. Taste that spinach. Look at the fucking liquid.
– Oh my god. Look at the garlic in there. Just taste that. Taste that.
– That’s horrible. Too much garlic. Taste that, and hey,
look, I’ve now got– look at that. That’s liquid. Chef, do I need to
refire those two halibut? Depends on how
fucking slow he is. I got it.
I got it. Just let me regroup. Come on, move. Are you working this station? Can I work this station then? Well, then, work it. Either way, we need garnish. Stop arguing and
put the food up. What are you working? You’re working spinach,
so what are you giving me? I’m going to do the
lobster then, Chef. What?
The lobster what? There’s no lobster on.
– Mash. Get the mash ready.
– I got it. It’s ready.
Will you stop yelling? When you start
giving us what we need. Thank you. Where’s the garnish
for the Wellington? Chef, working right now. Hey, what’s in
your hand there? Come here. Come here. Come here. All of you, come here. Hold that in your hand. The Wellington’s in the window. Where’s the garnish? It’s in my hand, Chef. In your hand, ice cold. I’m doing my best, Chef. Your best is not good enough. Say goodbye. Get out. NARRATOR: It’s over an
hour into dinner service– Hey, what’s in
your hand there? Come here.
Come here. NARRATOR: And the
garnish station– The Wellington’s
in the window. Where’s the garnish? It’s in my hand, Chef. In your hands, ice cold. NARRATOR: Is proving to be
quite the handful for Josh. I’m doing my best, Chef. Your best is not good enough. Say goodbye. Get out. I’m sorry, Chef, I didn’t
mean to let you down. But my team is toxic right now,
and they don’t want me there, and it really hurts. It really hurts my
feelings, you know? I’ve felt like an
outcast in my life before, but never
more than I do now. Come on, guys, now
you’re down one, let’s go. Pull it together. Josh gets booted, and it’s
like the greatest thing Chef Ramsay could have done for us. Three New York strip,
one lobster, one lamb. Five minutes to window. Yes, Chef. Why doesn’t he have a pot
of seasoned potatoes all ready to go?
– I don’t know. We’re a strong female
team, and we can handle this. Chef, here’s lamb garnish. Do you want it over here? Walking to the window. Amanda? Here you go. Right behind. Chef. Good job, girls, keep talking. Josh is out of the kitchen,
and all of a sudden things, turn right around. Can you, when
you’re done with that, get the mashed
potatoes for this? I got it.
I got it. I got it. Garnish is going
up to the window. Wellingtons are being sliced. Does anybody need anything? Even Elise is acting normal. Hey. Oh. Lamb stunning. Thank you, Chef. I mean, I thought
it was all right. Dana. Good job, girls. NARRATOR: Despite
being one man down– Worth the wait. NARRATOR: The ladies of the Red
Team are wowing their diners. It’s delicious. Yeah. NARRATOR: A trend Robyn hopes
to duplicate for the Blue Team. Let me know when the
Wellingtons are out. – Yes, Chef.
– Yes, Chef. Good, good, good. Beautiful. Look at this. I feel like I’m
getting my stride back. I feel like I’m finally getting
the groove where I need to be. Wellingtons are ready. Here you go, Chef. I feel like a Phoenix
rising from the ashes. Hey all of you, come here. What? What’s wrong with my Wellies? Just touch that. It’s fucking ice cold. Yes, Chef. Do you have another one? Yes, I have one right
there on the cutting board. Let’s go then. Come on. Can you explain to
Robyn, if you slice it, and it’s ice cold,
You don’t bring it. Don’t bring it up
if it’s ice cold. I’m trying to help so much. All I get is kicked in the nuts. I’m sitting here
and I’m thinking I gave up my life to be here. I’m not going to go
down without a fight. I’m going to go back. I have to go back. I got to tell Chef
Ramsay that I’m not done. I’m ready to do whatever
it takes to come back. If I have to go down,
I’m going down swinging. Chef, I need to be here. I need be here. Wait, what? What are you doing here? Two halibut fired, yes? Followed by– what
are you doing here? I need to be here, Chef. What are you doing here? Followed by two
lobster Wellingtons, two New York strip, two
Beef Wellington, yes? Yes, Chef. What is he doing here? – I don’t know, Chef.
– I don’t know. Josh, get out. Let’s get with the halibut. In the back room, you. Fucking hell. OK, Amanda, your
potatoes are done. What are you doing? My body told me to come back. I believe in myself. I need to be here, Chef. NARRATOR: It’s 90 minutes
into dinner service. Chef, I need to be here. I need to be here. NARRATOR: And Josh
reentering the Red kitchen has Chef Ramsay asking– What are you doing here? I need to be here, Chef. What is he doing here? I don’t know, Chef. I don’ know. Josh, get out. We can’t deal with
you right now. In the back room, you. Fucking hell. What are you doing? My body told me to come back. I need to be here, Chef. Young man? Yes, Chef. I put my balls on the
line for you big time. I know you did, Chef. OK. Third ticket tonight,
protein in the window, ice cold garnish in your hand. Yes, Chef. What more can I personally do? Big heart, talented guy, but
you are not ready to become my head chef in Vegas. That is it. Over. Give me your jacket now. Yes, Chef. Let’s go. I’m in the middle
of service, Josh. Sorry, Chef. I don’t mean to waste your time. I wish you well. Front door. Front door. Goodnight. You don’t ever want
to let Chef Ramsay down, but he knows I’m resilient. He knows I’m a fighter. He knows I have a big
heart, and I gave it my all. Although it didn’t work
out, I know that Chef Ramsay still appreciates me. I wouldn’t be surprised
if he called me up again. Bye. You know, not many people in
this world get second chances, but if anybody’s going
to get a third chance, it would be me, right? Salmon, duck, lobster
Wellington, lamb. Last table, let’s go. Yes, Chef. Blue Team, can we
focus on the last table? Yes, Chef. Come on, let’s go. We’ve got this, guys. I’m basting chicken. Lobster Wellie garnish
is in the window. Walking Wellie
garnish to the window. Wellies walking. That better be my
lobster Wellington. That’s beautiful. Walking salmon. Lamb to the window, Chef. Nick, I’m walking two
New York strips, OK? Walk.
Perfect. Thank you.
Walking strips. Walk halibut.
Walk halibut. That’s the best lamb that’s
gone out of this kitchen. Thank you, Chef. That looks really beautiful. Oh my gosh, that’s so pretty. It’s like the most perfect
halibut I’ve ever had. Hey, stoves off. Blue Team, shut down. Oui, Chef. Let’s get one thing right. Josh ran out of
lifelines, so he’s gone. Thank you. Red Team, you gonna miss him? No, Chef. Blue Team, you gonna
miss your old teammate? No, Chef. Tonight, the winning
team is the Blue Team. Fantastic. Thank you, Chef. And the Red Team. Yes. He scared me. Nobody’s leaving. However, be prepared to adapt
and prove to me that you are worthy to continue every day,
every week, every service in this competition. Is that clear? Yes, Chef. Goodnight. Goodnight, Chef. Next thing we need
to do is start picking off those boys one by one. See you. Bye bye. Talk to you later. Go home. Nice job, guys. Tonight was definitely
not a perfect service, but at least I survived, and
no one from the Blue Team went home. So whoo. Thank you, Jesus. Deuces, Josh. I can’t deal with somebody
who sucks at cooking and has the nerve to be
rude and disrespectful. Listen, people need
to go, because there can only be one winner, duh. Me. And now the continuation of
Hell’s Kitchen All Stars. Get some rest. There’s some big changes coming. Good night. Good night, Chef. I’m so glad we’re all here. You’re a fucking piece, bra. Everybody hates Josh. Josh is not on our caliber. He’s not a chef. He had a chef jacket
on, I don’t know why. So thank you Chef Ramsay,
like you’re a real one, bro. It’s a good day
for everybody, ha? Yeah, I mean, except for Josh. Right. I knew you wouldn’t last. Good riddance. Josh is gone now. It’s just like a
big sigh of relief. It’s like [sighs]. Anyone want to put
your feet in the hot tub? – I’m coming.
– You know what? YOLO! He he! We’re ready to have a glass
of wine, get in the hot tub and to let loose a little bit. DANA: I bet you Elise
is a freak in bed. – No.
– It is– I’m not discussing anything. DANA: You are not vanilla. I’m the diva star fish. [laughter] DANA: I can’t. [laughter] Yeah. I look at Elise and when I see
her and I’m like, she’s sexy, so is Dana, I’m like those– she’s a freak, she might be
vanilla because you’re Jewish. [laughter] One day we’ll chat girl. She’s got that nice ass. [grunts] BENJAMIN: [laughs] I need to go to bed. Y’all are fucking weird. [gasps] [laughter] I have no idea where
we’re going this morning, but I’m excited nonetheless. Every chance I get I can’t wait
to get out of Hell’s Kitchen. Good morning. Grab a seat. So we walk inside
DeSano Pizzeria and Bakery and I see Chef Ramsay
moving around some pizzas in these beautiful ovens. Are we going to
be making pizzas? Take a slice. Now– –we’re actually eating pizza? –pizza, I mean, it’s
an incredible meal, right? Yes, Chef. The pizza is amazing, like I’m
from Philly so we do have like Italian, thin
crust, hand-thrown, pizza but I’ve never
worked with a traditional Italian oven and I’m
pretty sure we’re gonna be making pizzas today. I’d like to introduce
you to the master behind this incredible pizzeria. No one knows pizza
like this guy. Come on out.
– [cheering] – Hi, Chef.
– Good morning. – Good morning.
– We’re good? Very good. In addition to being an
incredible Hell’s Kitchen Maitre d’, Marino, is the
managing partner of two very successful pizza restaurants. It’s nice to see that Marino’s
got this thriving business outside of Hell’s Kitchen. Now, Marino, you
made a special pizza for us today didn’t you?
– Yes. – Can you bring it out please?
– I will. Thank you. DANA: Oh God. Now this is the
pizza you need to see. CONTENDERS: Wow! This pizza, Jeff Marino
got, is big as shit. I ain’t never seen a
pizza that big in my life. I want all of you to
create an incredible pizza. And you’ll spin the wheel
and whatever country you land on that will be the inspiration
behind your show-stopping pizza. And today you’ll be
cooking head-to-head. Let’s do this. This is fucking pizza. It’s in my blood,
it’s in my DNA. Why do you think I’m named
Giovanni, the Italian King, around here? Now, blue team, I’m going
to allow you to pick first. Robyn, what Chef
would you like to cook head-to-head against
from the red team? Barbie. Right. I want a good fight and I
know Barbie knows how to fight. Spin the wheel. VAN: Come on, Robyn. It is looking like an
Indian inspired pizza. Good luck on that one. Robyn picked me because
she thinks she can beat me. – Elise.
– Yes, Chef. Who would like to go up
against from the blue team. Take a good look.
– Jared. GORDON RAMSAY: Jared? Yeah, I’m gonna kick his ass. We’ll see Chef. Let’s go. Here we go. South Korea. – What the–
– Yes! GORDON RAMSAY: Joe is happy. South Korea? I make my own kimchi at home
so good luck on that one. Bye Felicia. Next up, Millie. Yes, Chef. Who would you like to go
up against from the red team? Ah, Jennifer, Chef. [laughs] OK, let’s go. Milly picks me
and I think he’s curious to see what I can do. This is his way to feel me out. Spin it around. Come on, Milly. Yeah? Is a Moroccan inspired pizza. Oh, interesting. Love it! I’m a little worried
about Milly and Jennifer because nothing from
Morocco screams, “Hey! Put me on a fucking pizza.” Feisty Manda who do
you want to take down? Um, I’m going
to go against Van because he’s given me the eye. [laughter] Van is like giving me
this super creepy look and I just want to beat
him down right now. Off you go. Oh, Vietnam! Man I got this in the bag. We’re talking bhan mi,
pickled shrimp, let’s do it. Next up, Nick. Who would you want to
take down on the red team? Ah, Dana, Chef. GORDON RAMSAY: Dana. No one on the blue team
picks me to go up against. I’m pretty sure it’s
because they’re scared. You look nervous Nick. – Go, Nick, go, go, go.
– OK. GORDON RAMSAY: There she goes. NICK: I’m so nervous. GORDON RAMSAY: She’s feisty. There you go. It is– it’s going on Greece. It is. Yes, Greece, oh my God,
I can work with this. It’s something
I’ve cooked before so this is going to be easy. GORDON RAMSAY: Ah, Michelle
who do you want to take down? There’s Gio and Benjamin left. Ah, Benjamin, Chef. GORDON RAMSAY: But why not Gio? Ah, I just feel like I want
to go up against the best and I think Benjamin is the
best one on the blue team. There you go there’s a
straight-up right answer, right there. GORDON RAMSAY: Spin around. That’s a good one. Your on France. Happy with that?
– Yes, Chef. There we go. That’s my style. GORDON RAMSEY: Now everybody’s
paired up except for Gio. You get to join one of those
pairings and do a second pizza. I’ll do French. GORDON RAMSAY: French. I chose France because I
think Michelle disrespected me. If she wanted to go against
the best pizza maker she should’ve picked at
least an Italian guy. So I’m looking forward
to kicking her ass. You have 30 minutes
and your time starts now. Let’s go. First 10 minutes
is crucial guys. Y’all see butter? I’m super excited. I got France. It’s not too difficult to
find a paring for French food. [interposing voices] Y’all is one is on that side. Your girls over there. There is no room for anything. – Y’all see butter?
– Did you get green onions? – I don’t see–
– There’s pickled ginger. – Yes!
– Kimchi. Everyone’s grabbing
ingredients and out of control. Get out of my way. It is utter chaos. Don’t touch my pan. GIOVANNI: Don’t, I’m trying. It’s a tight kitchen, how
about showing some class? Does anyone see the top
of the food processor? This is ridiculous. Gio, it ain’t coming off, bro. Pull it out! Pull it out!
– Gio? Put it right here. MILLY: I need a
pan, Gio, please? Help me out Gio? Hold on one second man. There’s a lot of
people asking my help and I’m trying to
focus on my pizza cos if I fuck up my pizza they’ll
be throwing me under the bus. Who’s pizza in the oven. Mine, mine, what’s– hold on going to get it out. Just under 20
minutes to go guys. Where’s a rolling pin? Did you roll it out? My country’s India and I’m like,
OK, grab masala tomato sauce, turmeric, chicken, the
[inaudible] cheese, which is an Indian cheese. I think this is
going to sound good. Curry? Anybody seen curry? I got Northern African, I
know what’s going on up there. I’m going to do curried,
lamb, meatballs. I’m gonna make a hummus. Boom, here you go,
Moroccan style pizza. I’m gonna show Jennifer you
ain’t going to win over here. GORDON RAMSAY: Last
two minutes guys. They take 90 seconds to cook. Time is running out and
the wheels start to come off. Watch each other’s faces. There’s just so much chaos and
confusion going on right now. Spinning it’s hot. Barbie you got to excuse me. Careful. Get it in. Get it in. Oh my God. 90 seconds remaining guys. Careful, careful. In and out. I can’t fucking get it off! You have to get
it in the oven. Move, move, move. Just go really fast. One, two, three, go.
Just go. You go–
– I cannot, it’s fucked! Excuse me? – I can’t get it off.
– Elise! What? I am down to the
wire and I need to get this pizza in the oven now. Move, Elise! It’s a fucking wreck. What the fuck. [dramatic music playing] 90 seconds remaining guys. One, two, three, go.
Just go. You go. I cannot, it’s fucked. It’s a fucking wreck. Fuck it. Don’t give up. [interposing voices] What the fuck. Come on, come on. Work with me, OK? I believe in you, OK? Barbie, shut up please. I know you’re trying to
help me but it’s irritating. Keep it together girl. You’ve got to keep it together. Like, don’t give up. Let me pull mine. You have to hurry up, please. I’m doing it, Elise! Behind! 5, 4, 3, 2, 1, and stop. – It’s over.
– You got it baby. [laughs] Blue team, you have two
pizzas representing France. I’ll only be tasting one. Decide which pizza is your best. Um, what do you
guys want to do? [interposing voices]
– His looks better Yeah.
Let’s go– you want to go Gio’s? [interposing voices] Just looking at it, I’d
rather have Giovanni’s pizza. And we’re all like, Oh we got
this his name is Giovanni. You can’t get more
Italian than that. Now Marino and I will be
judging your pizzas today, but I’ve also added a
very important judge. Los Angeles Magazine
named this guy one of the chefs of the year. Please welcome, Steve Samson. [applause] GORDON RAMSAY: Steve. I’m definitely excited to
have Steve Samson as a judge. He’s got one of the best pizza
restaurants in the world. Let’s begin with
the battle of India. Robyn and Barbie. DANA: Come on, Barbie! GORDON RAMSAY: So, Barbie,
describe your pizza first please? I made a twist on white
pizza, with mango chutney, and Vrindavan roasted mushrooms. It’s a little bit dry,
but I do like the fact that it tastes very Indian. It’s a good effort. Right, Robyn, describe
your pizza place? So I did a garam
masala tomato sauce. I took [inaudible]
meat chicken, I marinated that
with coconut milk, and a little bit of turmeric. Put on some eggplant and a
[inaudible] cheese on top. Did that go on
early that eggplant because it’s still
quite spongy here? No, I put it in the
tomato sauce with it. Raw? Yes, Chef. Raw eggplant, yeah, I’m
not a big lover of that. It’s got that bitter taste. You might have struggled
a little with the oven. Ovens run very hot, much
hotter than conventional ovens. So I can see that. So gentlemen can we
count to three please? 1, 2, 3. Whoa!
Yeah! [buzzer dings] It feels amazing to win. And if we win by one
point, thanks Robyn. Right next let’s do the
battle of Morocco, please. I’m a little nervous
but when I look over at Jennifer’s pizza,
like, you really can’t even see what she got on
it she got much garnish on it. So I’m like, you
got this shit bro! NARRATOR: With the red
team off to a hot start, Milly will need
Jennifer’s Moroccan style lamb and arugula pizza– I probably would have
liked maybe a little bit more of the sweet component. Yes. Authentic great spice
especially with the raisins there.
Great concept. NARRATOR: –to come up
short against his Moroccan curry meatball pizza. Flavors are great.
Very nice. A little dry. Maybe having like a little bit
of some sauce or something wet. Gents, please vote for
your best tasting pizza. One, two, three. [applause] [buzzer dings] At least Steve
Samson liked my pizza. Right, next up battle
of Vietnam pizza. Vietnam let’s go. Van, what shape have
you gone for there? What is that a football? Oh, Chef, it was a mess. I was down to the last second. I think maybe he wanted
to replicate the shape of the state of Texas. [laughter] NARRATOR: With the
score tied one-to-one, Van is hoping the judges can
look past the shape of his banh mi inspired Vietnamese pizza– The flavor here
is mind blowing. Mm-hmm. The shrimp are beautiful. It’s just in the
baking and shaping of the pizza but good job. NARRATOR: –to win the
round against Manda’s Vietnamese pho inspired pie. A little bit under
baked but I like it. Makes me think of pho. Thank you, Chef. Ah, gentlemen, please
is it the red or the blue? [applause]
[buzzer ding] Yes! I just beat Van, so I can
not be happier right now. He creeped me out. I didn’t know what else to do. Let’s go, Dana
and Nick, let’s go. NARRATOR: As the red
team takes the lead it’s up to Dana’s Greek
lamb and feta pizza– Toppings are really delicious. The combination of
flavors also with the olives is very good.
I like it. Thank you. NARRATOR: –to go head-to-head
with Nick’s Greek sausage and toasted pistachio pizza. Love the pistachios
roasted and toasted on top. Almost perfect. Thank you, Chef. Gents, please, vote
for your favorite pizza. One, two, three. [applause]
[buzzer ding] NARRATOR: Nick has
successfully pulled the blue team back into a tie– Right, next up, South Korea. NARRATOR: –leaving
Jared and Elise to battle it out with their
Korean inspired pizzas. Did you guys eat
half of this one? Um, yes chef,
it’s a flat bread. Challenges pizza. It’s ugly, I’m sorry, Chef. Somewhat left to be desired. The flavors are good. They’re well-balanced. I like the meat, I
like the vegetables. All the makings of
a great pizza there. Just badly put together. Elise, if you blew this
challenge for the red team, I swear to God you’re not
going to hear the end of it. Jared, describe
the pizza please? Um, I topped it with some
shrimp, with raw cabbage, to emulate that kimchi flavor. Raw cabbage in the end
doesn’t sound that inspiring. Um, think cheese,
not raw cabbage. I have no one to award
a point to on this one. Ah, Marino? I’ll pass. Wow, Steve? I think I have to as well. I’m sure that if I had
the whole pizza on the plate I would have won that round. But technically, I didn’t lose
a point for my team so whatever. We’re tied and it’s all down
to the battle of the French, let’s go. [applause] It coming down to
Gio and as a team we picked Gio’s
pizza over Benjamin. We’d better have
this one in the bag. Michelle? Sliced brie on there,
with a little bit of blistered tomatoes,
crunchy Brussels sprouts and toasted prosciutto. Maybe a little more
utilization of the dough is quite a lot of
dough exposed here. STEVE SAMSON: Mm-hmm.
GORDON RAMSAY: Good job. Thank you, Chef. Right, Gio, describe please. I did a classic
on a white pie. I took the cr me fraiche added
some shallots, some garlic, a little Herbes de Provence. Oh, dear. Could you just flip
that over for me please? Yeah. No. GORDON RAMSEY: Jesus. Wow! See visually every
slice was burnt. You had no idea it was burnt? No, I didn’t. Fuck! Rookie, rookie mistake. – The flavors are good.
– Delicious. Just– you know. Another great concept,
but badly, badly executed. He probably should
pick mine over Gio’s. Right, gentlemen, on the count
of three– one, two, three. [cheering] [buzzer ding] Blue team, do you have
any idea that was burnt? No, Chef. No, wow, if only you
had looked underneath. That’s the one
thing I didn’t do was check the
bottom of the pizza, but the team picked my pizza. So they also better
take a small percentage of this fucking bullshit. Now, all of you
join me in thanking Steve to be here this morning. [applause] Thank you. Good job. Ladies, I’ve arranged
for all of you to be a guest at the members
only Hollywood’s Magic Castle. [applause] Listen, on the way you’ll
be taking an amazing tour on an open double-decker
bus to look around Hollywood and see some exciting places. What you waiting for? Get out. Off you go. DANA: Bye guys. Go, go, go, go, go. Blue team, all of you
are in for a busy day. Tonight is Italian
night in Hell’s Kitchen. And that means you are
transforming the dining room ahead of tonight’s occasion. The tablecloths need to
be beautifully ironed. Tables need to be set. Don’t forget the little
condiments, the oil, vinegar. I want to see freshly grated
Parmesan on all the tables as well. Yes, Chef. You can start now, let’s go. This sucks. This is the second
time I’ve had to set Hell’s Kitchen dining room. It’s horrible. I feel like the
red team would be a little bit better at this
than a bunch of dudes and Robyn. DANA: Good job girls! JENNIFER: Hollywood! Everybody’s dressed
all nice, nice. Elise is in a fucking
ball gown again. Look at you, you look like
a star with your sparkly dress on. Elise, literally looks like
the Oscar statue right now. You know we all
look nice today. Oh, look! Dolby Theatre that’s
where the Oscar are. DANA: Oh, that’s cool. Look guys it’s the El Capitan. Oh that’s really cool. Chinese theatre! Look at all these
stars over here. These stars over here. David Bowie, Spike
Jones, Janet Jackson, Oh, and there’s Michael Jackson.
– Michael! [laughs] The red team’s not
fighting for once, we’re all getting along. This is like a once in
a lifetime experience. It’s amazing. So tonight is a
special night for me, OK. It’s Italian night. Behind you, you have everything
that you need to reset the room, so get to it. OK, Marino. Fine tables, prego. Check if you have a round
one, not the rectangular. I just assumed but– Never assume. Yeah, I learned that
today with Gio’s pizza. Oh, snap. MILLY: Oh! [laughs] Zinger! It wasn’t just my fault.
Anybody could have checked the bottom of my fucking pizza. So fuck them all. Chicks at a magic show. DANA: Look we’re here. JENNIFER: Oh my god,
this looks so cool. DANA: Oh cool! [laughter] Hi. – You guys ready for some magic?
– Yes. Yeah, all right,
my name’s Joel Ward. I’m super excited to be here. That’s a nice ring is
that a wedding ring? – Thank you, it is.
– Might need to borrow that. Do you mind assisting up here? Sure. All right, do
me a favor, Elise, I want you to pinch your
ring through the cloth. It’s going to
disappear from there it’s going to end up there.
– [laughs] Yeah, right. It’s my job, Elise, OK? All right, here you go. On the count of
three, you ready? Yeah. OK watch, one, two, three. Oh! Oh! That’s just a little joke,
Elise, that was a quarter. That’s just a little joke. It’s all good. Elise, calm down, you’re
going to get your ring back. Do you play tennis at all? No. So here why don’t
you do me a favor, here slip that a
headband on, write your name on the tennis ball,
maybe put a little happy face. – I’m gonna put a sad face–
– –you going to put a sad face? Oh! This is the best
day of my life. I like seeing Elise panic. I think it’s funny. [laughs] Brand new fresh can. Can I get you to pop it open? Pour them into the net there. Let’s see wait, oh wait did
you see a signed tennis ball? Is that yours? Isn’t that sweet? [laughs] Where’s my ring? I’m over this whole magic
show I just want my ring back. Hello. You see something inside? Here, hold it up. Hold it up for me right there. Is that– that’s her
ring that’s pretty good. Let’s give her a
hand for doing that. NARRATOR: While Elise
is grateful to have her ring back– You know I’m sweating
from fucking grating cheese. NARRATOR: –the
punishment is definitely grating on the blue team. I’m done. [laughter] Angry and a wheel of cheese,
that’s like going to prison. You never see the end of that
shit, you just grate and grate and grate until you die. DANA: Hey, guys. They’re so quiet. Look at Elise. Yeah. That was her wedding dress. She got married in
that to her husband. Are you kidding me. Swear to God. Robyn, I’m done. (SINGING)
Here comes the bride. [laughter] Yes! Oh you fucking asshole. [laughter] NARRATOR: After a grueling
and grating punishment– Ah, I got half an arm
left man, you know I mean? NARRATOR: Now both
teams are prepping for this evening’s
special Italian night in Hell’s Kitchen. – How are you feeling?
– I feel good. Good. You have any questions I’m here. All right,
Barbie, you’re going to have to taste a lot of this
because this is all spaghetti. I have celiac disease so I am
not supposed to have anything with flour in it whatsoever. It makes me so incredibly sick. Keep it together. DANA: Yes, Chef, they are. Any broken ones don’t
put them in there. Let’s do this shit right. Oh, we’ve got this. Right, gentleman, let’s go. Marino. S , Chef? Open Hell’s Kitchen
for Italian night please. Let’s go. Subito. [dramatic music playing] NARRATOR: A taste of Italy
has come to Hell’s Kitchen– Salute. [speaking italian] [laughs] NARRATOR: –and the dining room
is crowded with hungry patrons and elegant VIP guests. This is so cool! DEVON WINDSOR: Wow!
WAITER: Still or sparkling? Still please. Thank you. NARRATOR: In addition to Chef
Ramsay’s Italian themed menu– Absolutely. NARRATOR: –diners
may also order an Italian seafood entr e– You’re adding
your shellfish here. NARRATOR: –to be
served table side by Elise from the red kitchen,
and Nick from the blue. That’s stunning. It’s stunning exactly. Welcome, good to see you. – Thank you.
– So glad you could make it. MELISSA FUMERO:
It’s so exciting. Hope you enjoy. You were right. How fun! – Good evening.
– Good evening! Glad to see you welcome! Thank for coming
you guys, yay! OK, order on guys, here
we are, nothing complicated. For table 22, two
scallops, two carbonara. Yes, Chef. Five minutes to the window,
two carbonara, two scallops. Working on apps on a new
menu it’s my responsibility to get everybody flowing. So if I sputter I
could ruin service. Four minutes guys. Please let me know when
to drop the scallops. Benjamin? Hello? Hello?
Ben? Benjamin?
Benjamin? You got to talk to me. Relax. OK, relax. Where’s the pan
for the scallops? Why is it not down? Because he didn’t tell
me yet to drop them. I told you five minutes,
I tell you four minutes, you make that call, come on. Communicate with me. Blue team, come on. Put your pans down let’s go. Two scallops. Scallops right now. How many scallops
you got in the pan? One order. How many have you
been telling her? – Two!
– Shit! I’ve been calling
two the whole time. Benjamin doesn’t know
how to communicate. He’s quiet and then
he fucking yells. Is that how you speak
in your fucking kitchen? How long? Scallops right now. Scallops right now, cabonara
right now to the window Chef. Scallops nicely cooked. JARED: Good job guys. Service please. Are you three minutes out? I need somebody to
taste that pasta for me? I’m on hot apps
tonight and I am going to be slinging out some pastas. Taste that for me? Is that done? Mm-hmm.
30 more seconds. OK. Even though I can’t
really taste it I am not letting celiac
disease take me down. Spaghetti right on
your right, Chef. Ladies, over here! I want you to taste it.
Come here. Dig in. It looks like a lot, Chef. No, just taste it.
Just taste it. BARBIE: The pasta’s raw. It’s crunchy as fuck. Ah! Fuck me! Michelle, you told
me it was cooked. I know you can’t eat pasta. I know. But what can you do then? I asked somebody
to taste it from me. So who did you ask
to taste so I can help out eliminate that palate? Chef, I said 30 more
seconds when she asked me. And did she cook
it 30 more seconds? Yes. I wasn’t sure, Chef. I can tell when pasta’s
done just by looking at it. So Manda should be
able to do it too. I need a mouth. Here, Michelle. It’s done. Michelle says
spaghetti’s done. See if that’s cooked. It’s raw. Yeah, thanks Michelle. My bad. Good job. Fucked me twice now. I need to know when
the pasta’s done. – It’s good now.
– Are you sure? Yes. Go. Whoa! I’m so sorry, Chef. Is that cooked now? Yes, chef. Let’s go! Thanks to the addition
of a new taster, Manda has recovered
on appetizers– Service please. NARRATOR: –and both
Kitchens successfully deliver the rest of their appetizers. Mm, thank you. Well, bon app tit. RESTAURANT PATRON: Bon app tit. NARRATOR: –and ready
for their first– Entr es, two lamb
with sam juan de pini. Yes, Chef. I need to redeem myself. I just can’t fuck up for
the rest of night, you know. I gotta make sure
this foods going out. Oh, Yeah. They feel good to me. Garnish walking. Lamb please? Right behind. Two lamb. Oh, man. Ay, ay!
Come here. Away from the chef table. Away from the chef table. Oh my God! When you go into that
pantry that’s like Chef Ramsay’s little dungeon. He going to lay you the
fuck out guaranteed. Look how fucking raw that is. Are you done?
– No, Chef. Well, what’s the matter with
you because your heads down and you get your shit together
or I’m going to takeover. Got it?
– Yes, Chef. Sort it out. Van just needs an
extra two minutes so we got to slow down on the lamb. Let’s go. We can do it. Now we can’t
rush out the lamb. Not rushing it. It’s got to rest. No. Giovanni, Van, I thought you
guys were the meat all stars. You guys can’t even fucking
cook lamb with two of ya. Is there any lamb ready? Not yet, Chef. I need three minutes. Three minutes. Fucking hell. We’re three
minutes and counting so that should be fine. Yes. Are you guys
sure three minutes? Yes, three minutes. Yes. We’ve got the lamb in
the oven baking right now. Cooking up to temperature. Oh, these are going
to be perfect. Two lamb? Three more minutes of resting. Oh my God. Three minutes ago,
it was three minutes and it’s still three. It’s an absolute joke. Van, come here you, come on. Oh my God, he looks
so disappointed. – You want to laugh?
– I’m sorry, Chef. You want to laugh? It’s how I deal
with this stuff. No, I really don’t
think it’s funny. You ready to go home? NARRATOR: It’s an hour
into a rocky dinner service for the blue team– It’s an absolute joke. NARRATOR: And it’s no longer
a laughing matter for Van– Van, come here you, come on. NARRATOR: –because
Chef Ramsay has an important question for him. You ready to go home? No, Chef, came here to win. What with you
fucking smug like that? We’re in the shit. It’s not a time to laugh. I understand,
Chef, I’m so sorry. I respect you a lot,
Chef, I really do. I’m not laughing at Chef Ramsay. I laugh when I’m nervous,
I laugh when I’m happy. I just laugh. I’m not going to change
because of Hell’s Kitchen. Get that one going right now. I’ve got a right here. Two lamb, one
juan de pini table side, one salmon how long? I’m ready. Let’s go. VAN: Coming right now. ROBYN: Salmon. VAN: Walking with lamb. That’s better. NARRATOR: With the laughter
in check and the lamb cooked to perfection– [inaudible] let’s go. NARRATOR: –the blue
team delivers their first entr es of the night. Thank you very much. Wonderful. Let’s go, let’s
go guys, come one. NARRATOR: While over
in the red kitchen– Entr e, two veal, two lamb. Yes, Chef! Michelle, ask for help. Let’s go. MICHELLE: Yes, Chef! NARRATOR: –Michelle
seems content to do it all on her own. Yo, I’m going to start
getting that veal down here in a minute. I literally feel like an
octopus right now because I just keep like moving,
moving, moving, because I don’t want to get behind. I don’t want to
fuck anything up. I want to make sure
that all these meats are cooked perfectly. Putting lamb in the
convection oven. [screams]
– Oh my God! Are you OK?
– Are you OK? – Yeah.
– Are you sure? Yes. Oh my God, she was like splat. [laughter] This is karma
for the raw pasta. [screams] Michelle is going to have
a bruise on her ass, huge. Walking with two lamb. – Michelle?
– Yes, Chef. Beautiful cooked. Thank you, Chef. Service please. NARRATOR: While
Michelle has avoided being the sacrificial
lamb in the red kitchen– You ready? Go to the pass. I’m not ready. Now, I can go in one minute. NARRATOR: –Jared is
under pressure to deliver. One minute still. Come on, right
now is the time. We’ve got to get it out. There’s a fuck ton going
on in the garnish station. I’ve got pastas, I’ve got
garnishes, I’ve got polenta, I’ve got mashed potato, I mean
I’ve got all sorts of shit. Salmon New York strip? Three minutes, Chef. Three minutes? Three minutes? You just said a minute. You just said a minute, man. Listen, I’ll tell you when to
go, that’s it, all you wait on. But I need to know your
timing to match my fish. 45 seconds. The communication
issue right now is Jared lying,
like he’s literally lying to us on how long
the garnish is going to be. Walk that garnish, bro. No, no, no, 45 seconds. That was 10 seconds ago
and 30 seconds before that. Are the proteins ready? Yes, Chef. Oh my God. Jared, you’re fucking
us with the times. Listen, I’m fucking
everything right now. I get it, stop telling me. Come on, blue team, please? Uh, Can I get a medic? Sorry? Medic! GORDON RAMSAY: Come here. Where is it? It’s right there. It won’t stop bleeding, Chef. Hey, Marino come here. He’s bleeding to death. He’s bleeding to death. You got a bigger cut on the
end of your fucking dick. Emergency. Emergency. Jared called, “Medic, medic. I got a cut.” You’re calling a medic because
you’re crashing and burning. What’s happening, buddy? I just need a
band-aid real quick. Did you see that cut? Was it bleeding to death? No, Chef. Because it wasn’t
fucking there. If I cut myself, I seer
that shit off on the flat top and keep going. Man up, bro. Can I get some
sani wipe please? NARRATOR: With Jared in
triage fighting for his life– over in the red kitchen– Anybody need anything? Anything? No, thank you. NARRATOR: –Elisa’s fighting
to be part of her team. ELISA: Does anybody
need anything? You need anything, Jen?
– No, I’m OK. You sure? Yup. I’ve been giving my best
effort to be the best team player I could be since that
was something that they all kept putting me up for
in season nine, so I’m constantly
helping everyone. Here. – Barbie, I’ve got it.
– Put them on here. Barbie, I got it.
I don’t like them on here. I’m just going to push it back. Well, it’s my
station I’ve got it. Elise, not going to come over
and bully me out of my station, not today. Elise, table side cioppino. Ah, Elise, go. – I’m going.
– Go right now. I’m going. Let Barbie finish get
on the floor, let’s go. Yes, Chef. Welcome to Hell’s Kitchen. Come here often? [laughs] Thanks. – Jared, are you bandaged up?
– Yes, Chef. How many stitches?
17? – 0, Chef.
– Hey, do me a favor? – Yes, Chef.
– Grow some. Yes, Chef. Two salmon, two veal. Where is it? Running right now, Chef. The veal, Chef. Oh, man. What has happened to
my fucking all stars. Come here, come on. Just touch that there. Was overcooked. Nothing is consistent tonight. What’s happened to you guys? Well, what is it? I look at this, I go
back the opening night. It’s like two
different brigades. [dramatic music playing] NARRATOR: On an evening where
guests should be enjoying a taste of Italy,
the once consistent blue team has had a night
filled with mistakes. [indistinct conversation] He’s saying it’s not good. What’s happened to your guys? Come here. Oh, my gosh. I feel bad. I feel so bad. All stars? Right now I feel like
I’ve got no stars. Medic! Where was the cut? I’m not sure. I didn’t see the cut. Thank you so much. Professional medic can’t
even find a fucking cut. Get out. That’s the worst
performance I’ve ever seen in my entire fucking life. Get out. It was a nightmare tonight. And all I could do
was smile about it but can’t do that
in Hell’s Kitchen. All right, the
blue kitchen’s gone. [sighs] The entire
blue team is missing. Where is everyone? Ah, Nick? Yes, Chef. Come here. They were a disaster. Not just in the
middle, not at the end, not even at the
beginning and then, Van, laughing his
head off, I’m done. Upstairs. Yes, Chef. NARRATOR: As Nick joins the rest
of the blue team in the dorm, the red team has
moved on to their– Last table! Come on girls,
we’re killing this. – Garnish, Jennifer, please?
– Coming right now, Chef. Yeah, let’s go. I’m walking with salmon. Walking with New York. Right behind, right behind. Ladies? Beautifully cooked! Thank you, Chef. Service please. This food is yummy. Good job, ladies. Fuck! [laughs] Yeah, I don’t
like getting kicked out of a fucking kitchen. You shouldn’t have
called the medic. I shouldn’t have called
for a medic, I should have– I should have done
a lot of things. Hindsight, you know, is 20/20.
, Listen I know I fucked up, but I’m going to defend myself. There’s other people to blame. Bad service, terrible service. Do you want to just start? Give me the lowdown because
I only saw some stuff. So, Van and Gio, they had
lamb go up that was raw. All right, what did–
what did Robyn do? That was salmon
that came back. The scallop dish? The scallops. I recovered 30 seconds
after that scallop. Who put up that
lamb, that raw lamb? We both did. Who walk it to the pass? I think I did. I’m gonna keep
it real with you. If you take raw to the pass, I’m
always going to vote for raw. I’m going to vote, Van. Number one sin in the
kitchen is raw food. I don’t care how good
you are, you put out raw food I’m saying your name. Based off what Chef Ramsay
told me on the way up here, it would be Van. That’s my vote. I ain’t ready to go home yet. If there’s one thing I
fucking know is I can cook. I have magic and I’m
going to fight to be here. I’m going to go
Robyn and Jared. I think Jared and Robyn. It started on garnish. That’s what happened tonight,
it all started on garnish and went downhill from there. I have blood all
over my fucking hand. Where is it? It’s right there. It won’t stop bleeding, Chef. You didn’t have a cut, babe. I know I got caught. My towel had blood all over it. I mean Gio and Van
got undercooked lamb, I got a girl on fish
forgetting to drop scallops, and I’m just getting
pummeled like a fucking nerd in elementary school. It was very
unorganized tonight. What could we do to
make service better? We need to get through
tonight, first, then we can talk about what else– worry about tonight. ROBYN: I am worried
about tonight. Worry about tonight, Robyn. ROBYN: I’m not getting
an attitude would you, please don’t get an
attitude with me. Worry about tonight. I am worried about tonight. Benjamin doesn’t like me. He can go fuck himself. And the boys all they
do is snap, snap, snap. Like let me see a fucking
leader in the damn blue kitchen. I’m sorry we do things
different on the girls side. We let each other know. When you guys break down, you
guys don’t communicate well, then you guys yell.
I know– –excuse me? You need to chill out. You’re not like a pro, OK? She talks about communication,
but yet she doesn’t listen. I think the team would be
stronger without Robyn. You need to chill out. I am chilling out, I was just
trying to communicate with you. All you do is talk. You don’t communicate. You’re just jumping up
and down making noise. Blue team, I cannot believe
how far you’ve fallen. The red team has not
only caught up with you, they’re passing you. Benjamin, blue team’s
first nomination is? Jared, Chef. Jared was on garnish. He never caught up. Continued to be behind
throughout service. Blue team second nomination? Robyn, Chef. Jared, Robyn, step forwards. [pensive music playing] GORDON RAMSAY: Jared? JARED: Yes, Chef. Why should you stay
in Hell’s Kitchen? I’m just a stronger
chef than Robyn is. Yes, I had a poor
service tonight. I got lost chef. I’m not going to lie to you. I got real lost, but every
other night I have been a vocal voice in the kitchen. You were vocal? Ooh, yeah, you were vocal. It went like this, “Medic!” That’s the only time I
heard you use your voice. I cut my finger, Chef, and
it wouldn’t stop bleeding. I spoke to the medic. Jared, he couldn’t find the cut. [laughs] Robyn, are you bonding
in the blue team? I would like to go back
to the red team, Chef. There was embarrassment
in that kitchen tonight and there was no recuperating. How can you say you want
to go back to the red team. You’re part of the blue team. We’re a team. I understand that,
I’m just saying I think the communication
is a little bit poor on the blue team
and we need to fix it. It needs to be fixed because– –how does that get it
fixed, saying you want to go back to the red team?
– Because I– — you’re in the blue team! I understand that
I was a blue team but I never asked to
go to the blue team. I was put here on the blue team. That was all I’m
saying, so I feel like I’m starting from day one
over again, but I’m a fighter. And I’ll go wherever you
want me, Chef, because I want to be here at Hell’s Kitchen. I know I could do better. I have heart,
passion, dedication, and I’m not quitting. I saw someone quit on my
team today when he called for a medic for a little cut. And I’m beginning– –I came right back. Robyn, Jared, I’m– I’m done with excuses. My decision is– [dramatic music playing] Robyn– get back in line. Jared, take off your jackets. You never hit your
stride since you arrived and too inconsistent. Yes, Chef. Thank you, Chef. – I wish you luck.
– Thank you. – Good night.
– Good night. Good night, guys. Bye, Jared. Chef Ramsay definitely
made a mistake by sending me home tonight. It should be Robyn. She’s a mess. She didn’t really
cook shit tonight. I have a legitimate cut. There’s blood. There’s visible blood. I’m not going to cook food
with fucking blood on my hand. It’s not sanitary. I’m done, guys. My patience is running out. And tomorrow it will be a test
like you’ve never done before. Is that understood? Yes, Chef. Get out of here. Robyn, telling Chef
Ramsay she wants to be back on the red team
it’s disrespectful and a slap in everybody’s
face that’s on the blue team. I think the bitch move
that she fucking pulled up there was fucking horrible. I think the blue team’s
going to fall like dominoes. Sorry, Robyn, we just
found our groove. We don’t want you
back right now. Robyn is going to
be the next one out. As far as I’m concerned, she
can go back on the red team it don’t matter. We’ll be all right on blue team. GORDON RAMSAY: Medic? More like pathetic. While Jared’s cut was
imaginary, now he knows what it really is like to get cut. Get out of here. That was fucked up. – You good?
– Yeah, I’m good. Hey. Sometimes you got
to shut the fuck up. Yeah, I know. I hope the blue team
doesn’t feel betrayed. I think some of them are hurt. But Chef Ramsay
asked me a question. And I supposed to lie? I’m not going to lie. Thank you. What? Just saying that.
Thank you. What? I mean, you don’t want to
be on our team, though. I do want to be
on your team, guys. Don’t– uh– don’t even start
with that because it’s not even– it’s not even worth it. I want to be on the– I just want us to
communicate and not fight. That’s it. Yeah, there’s no point
in talking about it. It’s not worth my breath. I think Robyn talks too much. She is kind of self-sabotaging. She needs to just
learn when to shut up, and she really doesn’t have
any other choice right now. You shouldn’t
say that out loud. I’ll be honest with you.
– I know. I should never have said that. It’s all right for
you to think that. You should never fucking
say that out loud. But from the moment you were
coming to the blue team, we took you in. Open arms. What I need to do so I’m
not on the chopping block again is I just need to
keep my mouth shut and speak when I’m spoken to. [sigh] Fuck my life. NARRATOR: With a clear lack
of harmony on the blue team, the chefs must put their
negativity to the side so that it doesn’t affect
their performance in Chef Ramsay’s next challenge. Good morning. Good morning, chef. GORDON RAMSAY: Now,
underneath these six domes is your next challenge. Let’s begin. First off, one of
the most renowned dishes ever in the history
of this competition, a Beef Wellington. ROBYN: Beef Wellington. What’s going on right now, chef? What are you doing to us? Next one. Salmon. CHEFS: Salmon. Moving on. Halibut. What? Rack of lamb. From the menu, from the
menu, from– it’s our menu. Next, duck breast. Double-boned pork chop. You know this, right? Yes, chef. I am so determined to
have a perfect service that I’ve designed this
brand new challenge to test your skills. You’ll be cooking these six
entrees in your kitchens. Prove how well you
know this menu. The team that comes up
with the most accurate and the best versions of these
six entrees wins the challenge. MICHELLE: We are all stars. Everyone here is all stars. We should all know this menu. There are no excuses right now. I’m backing off. You will decide on how
to organize your kitchen. You should all have
a clear understanding of what your teammates
are doing at all times. Is that clear? Yes, chef. Your 25 minutes starts now. I’ll take beef. – I’ll take fish.
– You get on fish. – I want meat.
– Let Robyn back you up. Me and you get on garnish. Garnish. Those two on meet. Me and Jennifer should all
start on prep for garnish. Get that lamb down. Wellington needs to go in. NARRATOR: In today’s
challenge, both teams have 25 minutes to prepare
six flawless entrees from the current
Hell’s Kitchen menu. All right. I’m going to poach
some eggs, then, no? Yes, please. This challenge could
not get any easier. All we gotta do is cook a
six-top with our menu items that we already know and we’ve
already cooked 100 times. It’s our entrees. Pork is dropped. Guys, keep talking. What do we got going on? Eh, then start the lamb. Right. Red team, blue team, listen up. Now that you’ve laid
your foundations down, decide which member from
each thing gets kicked out. What? Gets kicked out? Now that you’ve laid
your foundations down, decide which member from
each team gets kicked out. What? Gets kicked out? Hurry up. Somebody decide now. Uh, Dana, what are you doing? Just cooking the pork chops? Pork, and I’m getting the
garnish ready for the salmon. Red team, who is it? Barbie, you’re out.
Barbie’s out. I’m not leaving out. There’s three on garnish. – Ladies!
– I’m not leaving. Let’s go, Barbie.
[interposing voices] No.
No way. Elise, you leave.
[interposing voices] Fine.
I’m out. Fuck all you motherf***ers. I trust you all. Guys, who’s going?
[interposing voices] I’m not going. – Let’s go, blue team.
– Do you want to go, Van? – I’ll fucking go.
– All right. Van’s going. I’m not going to
slow the team down by staying here and arguing. I’m gonna jump out. It’s no big deal for me. No. Nah, that’s not the
way to send him, y’all. Come on.
Send Robyn. What? What the fuck
is going on here? You said you wanted to
go to the red team, bro. Van been part of his
team since day one. We got a new kid on the
block that ain’t been with this team for that long. Let’s get her out of here, and
let’s keep working as a team. Let’s go, baby. Sear that lamb off. Couscous needs a minute, guys. Braised fennel’s working. Lamb going in the oven. Root vegetable’s
about to be dropped. What time does that
Wellington come out, guys? Red team, blue
team, listen up! Decide on one more person
leaving the kitchen. Hurry up! Robyn, do you want to go? What are you working on? Vegetables and the leaks. OK, deuces. Wow, that was quick. They told me to go. Dana, I’ll watch
your pork for you. Y’all, let’s keep an
eye on Dana’s pork. I don’t like it,
not a little bit. Dana’s leaving. How’s the duck, Gio? Skin’s looking nice
and golden brown. Salmon’s here. Salmon’s here. Elise! In the convection oven. Put it in the convection oven. Hey, did you glaze that pork? There’s only four of us left. Let me get the potatoes. I’m working on five
different things, and I have a feeling
Chef Ramsay isn’t done. Listen up! Time to kick out one more chef. I’m going to go, but look.
Come here. I got my halibut here. [interposing voices] All right. Go. Elise, the meat’s
already in the oven. [interposing voices] All right. NARRATOR: The chefs
in each kitchen are dropping like flies as
every three minutes Chef Ramsay calls for another one to go. How long on the Wellington? Six minutes. Listen up! Say goodbye to one more chef. I got 90% of my stuff done. It’s right here.
– Go. Amanda, go. – Poached egg’s almost done.
– OK. You’re working on meats?
[interposing voices] I’m working on meats and fish. Yes, meats and fish. Check the lamb. Fuck! It’s me and Michelle. And this is crazy. I don’t know what the
hell’s going on right now. One more minute, lamb. Wellington coming together. How’s that duck? Is it done? VAN: Yeah, the duck’s ready. Red team, blue team! Yes, chef. Say goodbye to one more chef. Let’s go. Michelle, I’ll go. OK. There was no discussing it. Jennifer just basically
said, you know what? You’re the last woman
standing in our kitchen. So I cannot let my team down. Pull up lamb, please. Check the fish. – You want to go?
– You got it? Sure.
– All right. Let’s do it. I’m volunteering to
stay in the kitchen because this is
my chance to show Chef Ramsay that I can handle
this giant workload on my own. I’m a competitor. Let’s go, Nick! Hey, talk to me. What else do I need to do? [interposing voices] One thing at a time for her. She’s only got two hands. Fuck. I’m not sure that Michelle
can handle this by herself. Michelle looks flustered. Check the lamb! Salmon, where is it? Right behind you. Red team, blue
team, listen up. All of you get back in there. Let’s go. Move, move! NARRATOR: Now with all
chefs back in the kitchen– What do you want me to do? Guys, I need meat sliced. NARRATOR: –each team has
only three minutes to race to the finish an d
complete their dishes. Let’s plate that shit up, get
it up to the pass, and pray. Ah! – Come on.
– I’m good. I’m good.
I’m good. I’m good. I’m good. DANA: I’m looking at the pork
chop, and I’m really worried. The pork chop is deceiving
because it feels like it’s cooked even when it’s not. Give me the sauce. Oh, my god. The pork is raw. Guys, lamb’s in the oven. Needs a one minute. I need shrimp. I need shrimp. I’m slicing the
duck right now. GORDON RAMSAY: Five, four,
three, two, one, and serve! Before the challenge,
I told all of you how important it
was to communicate. That was the lesson. No matter what happens,
we remain united. Red team, blue team, happy? – No, chef.
– No. Why not? We didn’t finish our pork. Where’s the pork? DANA: Right here, chef. Wow. Pass it down. Oh, dear. DANA: We’re serving
Chef Ramsay pork sushi. Like, that’s embarrassing. Who cooked the
pork on the red team? NARRATOR: In today’s last
chef standing challenge, each all star team worked
together to cook six entrees from the Hell’s Kitchen menu. GORDON RAMSAY: I’ll be judging
your dishes head to head. The better dish from each
team will win the rounds. NARRATOR: But the
red team’s raw pork– Where’s the pork? NARRATOR: –has them
off to a horrific start. Oh, dear. Who cooked the pork
on the red team? DANA: I started it, and
then I passed it on when I was kicked out of the kitchen. Wow. The only thing missing on this
pork dish is the fucking tail. Right. Pork chop, blue team. Mm. Wow. The winner of this round is
definitely the blue team. [ding] Good job. Thank you, chef. This raw pork
is not my fault. I got kicked out of the kitchen. I’m just hoping that everything
else is cooked perfectly. GORDON RAMSAY: Right. Next up, Beef
Wellington, please. Pass it down. Thank you. Blue team, let’s taste. Delicious. Could have done with two
more moments in the oven. Ladies. Mm. Well done. It’s tough one, that one. That was the hardest
protein to cook. So the point goes to the red
team [ding] and the blue team. [ding] – Thank you, chef.
– All right. Let’s go for the halibut,
shall we, please? NARRATOR: With the
blue team still hanging on to a slim
lead, the red is hoping their halibut has the edge. GORDON RAMSAY: The
halibut is delicious. Blue team. ROBYN: Please let their
fish be overcooked. GORDON RAMSAY: The halibut
is cooked beautifully. Point goes to both teams. [ding] Duck breast, let’s go. Blue team, that’s
cooked beautifully. Delicious. Pretty good, indeed. Red team. Duck delicious on both dishes. The point goes to the blue
team [ding] and the red team. [ding] If Chef RAMSAY want to keep
doing everybody get a point, both of y’all get
a point, fuck it. We’ll take that, too, because
we’re in the lead right now. Rack of lamb next. Who cooked the rack of
lamb on the red team? – I did, chef.
– Wow. I’m not going to eat that
because you know why. ROBYN: Yeah, it’s not done. That thing’s got
more chance of getting put back in the field than it
has me fucking swallowing it. The question is, is the blue
team’s lamb good enough? The score is three
to four in our favor. And this dish can win it for us. Who cooked this lamb? I did, chef. It’s weird because I’ve
got bits here that are raw. And there are bits here
that are well done. And yet it’s from the
same fucking rack. You bastardized it. NICK: Chef Ramsay
has every right to be criticizing this lamb. It’s just a mess. The point goes
to neither team. NARRATOR: With the blue
team unable to rack up the winning point, Chef
Ramsay calls for the– Salmon, please. Pass it down. Thank you. NARRATOR: And the red team’s
only hope is to end in a tie. GORDON RAMSAY: Uh, blue team,
that looks lovely, crispy skin. Ladies, who cooked the salmon? I did, chef. Who cooked the shrimp? I did, chef. GORDON RAMSAY: Salmon’s
perfect, but the shrimp, when they’re curled up like
that, what does that mean? They’re overcooked, chef. GORDON RAMSAY: They
are overcooked. Uh, the winner of the
challenge clearly– congratulations blue team. Thank you, chef. Nailed. [interposing voices] Good job, guys. GORDON RAMSAY: The
blue team today– much better job of
communicating than the red team. The red team is
spiraling out of control. Honestly, it’s really
no surprise that we keep winning dinner service. GORDON RAMSAY: Blue
team, well done. You’re in for a
great, amazing day. All of you are heading off to a
world-class rock climbing gym. Sweet. GORDON RAMSAY: Relax,
Milly, you are in a harness. Yes. GORDON RAMSAY:
I’ve also arranged to have a unique dining space. You’ll be eating at Bourbon
Steak at the Americana at Brand. Awesome. Oh. Why are you standing
staring at me? Get out of here? VAN: Blue team coming
through with the win, baby. Whoo! All day, baby. All day, baby! Have fun, ratched reds. GORDON RAMSAY: Red team,
you’re in for miserable day because you’re spending
all day with Marino. It’s a grim day. The dining room is long
overdue for a deep cleaning. And then get Marino’s
shirts ready ahead of the next service. Do you know how picky he is? Yeah, he’s a pain in the ass. The kitchens also
need deep cleaning. You’re going to make sure
they’re absolutely spotless. Yes, chef. Now get out of here. Let’s go. We’re going to be
in for a long day. You’re welcome, Marino. Should I make you
a sandwich, too? I feel like I’m at
my grandma’s house. Whoo-whoo! Whoo-whoo! I’m getting a window seat. Ain’t no way in hell
I’m climbing this. I’d never been
rock climbing, so I look forward to seeing if my
old fat ass can climb a rock. The Italian stallion. – Hey!
– All right. Whoo! [applause] All right. Grandpa’s done. Grandpa is done. It’s tiring. I’m too old for this. Let’s go, Milly. Oh! No. NICK: He has his
drawers [inaudible].. Look at him twerking it out. I’m not ashamed. You know, I got on
designer drawers. Why not show them off? Fuck that. It’s hard, climbing
fucking rocks. Like this ain’t no joke. So you just do this for fun? Yeah. Silly. [laughter] Oh, my god. So I have plenty of shoes. I just put it out like this. OK? Oh! These ones is not mine. Yes, they are. Marino, what do you
do in your spare time? No, no. Just the– just the front tip. Oh, I don’t know. I’m not a shoe shine expert. I think my shoe
looks pretty good. Yeah. Maybe we should line them up. They’re going to get scuffed. DANA: Barbie, of course, is the
know-it-all of shoe shining. So I decide to vacuum because
I don’t have to listen to her. Shoe maintenance
is really important. MILLY: [inaudible]
go eat some steaks! Look at this, guys. Nice. Oh, wow. – Look at that, huh?
– Chef Christina. Hey!
[interposing voices] We got the chefs here. What a great surprise to have
both of you all here with us. We’re doing lunch
twice as nice today. – Look at the presentation.
– Honestly. [interposing voices] Oh, ho, ho, Milly’s in. Oh, the food is fucking great. They’ve got this
duck spring roll. Wow, look at this. Veal shank. I mean, tender as shit. [interposing voices] Oh, wow. It’s beautiful. MILLY: Come on. What more can you ask for? Robyn, what’s it like
being the only girl? Um, it’s different. But now it’s just like I’m just
trying to earn their trust. I’m with them. NICK: I think the blue
team can mold Robyn into what we need her to be. It seems like she’s
had a change of heart, especially after such– such a high note today
with the blue team. But if not, she needs to go. Congratulations. Cheers. [interposing voices] Uh, gross. That is disgusting. It doesn’t matter. At least she’s working, right? MANDA: Elise just is skating
through just like she does every other punishment. For somebody that’s
so strong and so great and such a team player,
she really doesn’t do much. Did all these shelves
over here get wiped off? Yeah. All these? MICHELLE: You have to
finish all of them. But you have to move
all those pans first. No kidding. – Hey, what’s with–
– That’s– that’s common sense. –with the attitude? I’m not an attitude,
but that’s common sense. How can I wipe a shelf
with stuff on it? No shit, Sherlock. You’re insulting
my intelligence. I’m beyond annoyed. And you call me rude. – I’m not rude, but–
– Yeah, you are. That’s rude.
– No, I’m not. You’re rude.
– What’s with the attitude? You really need to drop it.
You say that– ELISE: I don’t have an attitude. You haven’t begun to
see me get an attitude. She does a lot of this. Michelle talks too much. I really don’t know, Michelle. Sometimes you are nails
on a chalkboard annoying. I don’t want to hear that shit. I’m trying to fucking focus. OK, Elise. Stop it. NARRATOR: After a long
afternoon of manual labor for the red team– What’s with the attitude? You really need to drop it.
You say that– ELISE: I don’t have an attitude. You haven’t begun to
see me get an attitude. NARRATOR: Michelle and Elise
are at each other’s throats. ELISE: Sometimes you are nails
on a chalkboard annoying. I don’t want to hear that shit. I’m trying to fucking focus. OK, Elise. Stop it. You know what? Look, I– I don’t want to have
any hard feelings with you. I’m sorry.
ELISE: Same here. Let’s just– let’s just– ELISE: Yeah, let’s
get through this. [inaudible]
– –keep cleaning. Yeah, let’s just keep going. MICHELLE: Oh, they
look so happy. I love walking
into a sourpuss. My favorite. Looking good down there, Dana. Shut up, Van. [laughter] Whatever. I feel like we
should be downstairs doing dinner service. This is really fucking weird. I’m freaking out. [phone ringing]
[interposing voices] – Phone’s ringing.
– Let’s go. – Hello this is Michelle.
– Michelle? It’s chef here.
How are you? I’m good.
How are you, chef? GORDON RAMSAY (ON PHONE): Good.
Very well, indeed. Um, listen carefully. I need to see you
all immediately. Let’s go. Yes, chef. That was Chef Ramsay. Go through the back
of the blue kitchen. Oh, shit. It’s on. He said hurry. It’s about to go up
in this piece right now. Come in, guys. Gather around. Come on, guys. Come on. Uh, relax. Why so nervous? Cause we just are, chef. GORDON RAMSAY:
Because you’re what? DANA: We just are. GORDON RAMSAY: There’s
something important I’d like to show you all. I’d like you all to
watch very carefully. Has anybody ever been to my
flagship restaurant in Chelsea? No, chef. GORDON RAMSAY: This
is a signature dish. It’s a tagliatelle of oysters
with an amazing Beurre champagne and finished
with Ossetra caviar on top. OK? So it’s put together in stages. Chef Ramsay is just casually
cooking with some champagne and oysters like it’s
just another Monday. [pop] Oo. NICK: It’s a very,
very fancy dish. Heh, he makes it look so easy. GORDON RAMSAY: So in
here I’ve got the most amazing oyster juice with what? Champagne. GORDON RAMSAY: Champagne. Cucumber up to the boil. Oysters, third time
on, drain them off. Otherwise, cucumber
overcooks very quickly. What happens to it?
[interposing voices] – It’s mush.
– It’s mushy. Now, from there, a touch
of the beurre blanc in there. That’s seasoned with? Chives. Next, tagliatelle. So, Van, how do you
get that in the shell? Uh, I would think fork. You’re absolutely
right, young man. The pasta is the base, yes? Yes, chef. Thread, pick up, and twist. Twist, and in she goes. Now that sits up
there nice and tight. Now oysters, and you’ll
see the aesthetics of the dish coming together. From there, take your
beurre blanc, finish that. Whenever Chef Ramsay
is making a dish, you better damn
well pay attention. GORDON RAMSAY: Then
the caviar go on. DANA: As he’s showing us,
I’m trying to like soak it all in, following each step. GORDON RAMSAY: And then
tiny pluche just on top. DANA: I wish I had a
photographic memory right now. That would make my life
a whole lot easier. GORDON RAMSAY:
Tagliatelle of oysters. Were you watching carefully? Yes, chef. Now, all of you line up. Quick. DANA: I’m starting to feel the
pressure because I’m like, OK, I’m going to have to
recreate this dish. I know it. Listen carefully. At this point, I’ve
got to concentrate on those chefs who are
operating at the highest level. So tonight I’m trimming the fat. Half of you will be competing
in a very special challenge. And the chef who
is least successful recreating my
signature dish will be leaving Hell’s Kitchen tonight. DANA: Oh, my god. I kind of feel like I’m
going to shit my pants. Michelle and Nick. Yes, chef? GORDON RAMSAY: In
our last challenge, you two were the last remaining
chefs in each of your kitchens. With that in mind, I’ve decided
that you will choose which half of your team will
be safe and which half will cook for their lives. I’m obviously happy
that I don’t have to risk my fate in this competition. But I don’t want to have that
sort of animosity on my team. It’s– it sucks. Nick, I need one name
of one of the weaker chefs on the blue team. Robyn, chef. GORDON RAMSAY: Robyn. Why? Uh, Robyn struggled a little
bit, and I think this has her– her time to shine. Michelle, one name, please. Barbie, chef. Barbie?
BARBIE: Yes, chef? First pick on the red team. Why? I’m always first pick. I’m going to be the
last one standing. Nick, second name
and why, please. I’m going to go
with Gio, chef. GORDON RAMSAY: Gio? Why? Sometimes he can get a little
frazzled and overwhelmed. GIOVANNI: I don’t think I’m
one of the weakest chefs here, and I don’t know
why he picked me. I’ve just got to
prove him wrong. Fuck him. Michelle, second
name and why, please. Manda, chef. GORDON RAMSAY: Manda. I never back down
from a challenge, and I’m a feisty little fighter. If I’m going to have to cook
for my life, bring it on. All this is going to
do is make me stronger. Nick, third and final
individual from the blue team. I’m going to go
with Milly, chef. GORDON RAMSAY: Milly?
NICK: Yep. GORDON RAMSAY: Why? Uh, I’d like to see Milly
kind of step it up a little bit and see if he can finesse
full with this dish. Like, come on, Nick. I thought you’d been paying
attention a little bit more. You ain’t seen all the shit
I’ve been putting down, bro? Michelle, third and final
person on the red team. Michelle? NARRATOR: In tonight’s
daunting “cook for your life” challenge– The chef who is
least successful recreating my
signature dish will be leaving Hell’s Kitchen tonight. NARRATOR: –Chef Ramsay
has asked the two chefs from the “last chef standing”
challenge, Nick and Michelle, to decide who were the three
weakest members on their team. Nick, you chose Robyn, Milly,
and Geo as your weakness three. Yes, chef. Michelle, you chose Barbie
and Manda as your weakest. Third and final person
on the red team? Elise, chef. Elise? MICHELLE: Yes, chef. GORDON RAMSAY: Why? MICHELLE: Uh, she’s not
necessarily a team player, and I think that she needs
to step it up a notch. ELISE: OK, it’s game on. I came here. I tried to be fucking
nice to people. I’m not playing nice no more. She better hope I
go home tonight. You six remaining chefs that
are safe head to the patio and wait to see
who will join you. Get out of here.
– You’ve got this. – I know.
– Good luck. – Thank you.
– Good luck. – I’ll see you later.
– I know I’m not going. – See you later.
– Good luck. ELISE: Dana or Jennifer should
be cooking for their life, definitely not me. But I knew Michelle would name
me because I’m a threat to her. I’m not going home tonight. Sorry. You’re all going to have 30
minutes to replicate my dish. And your time starts now. Let’s go. NARRATOR: In the “cook
for your life” challenge, the six chefs who
were selected now have one chance to recreate
Chef Ramsay’s oyster tagliatelle appetizer in just 30 minutes. Come on, ladies. You can do this. NARRATOR: And the chef with
the least successful dish will be going home. GORDON RAMSAY: Don’t
shake that champagne. Yes, chef. Doing a dish that
I just saw one time, I’ve got 30 minutes
to cook for my life. Crazy! Like this is crazy. You could cut the intensity
with fucking knife. This is everybody for
themselves right now. Sorry, ladies. I’m staying. Somebody else is
going home, not me. GIOVANNI: I didn’t
come here to go home. And I plan on winning
this fucking thing. And I plan on beating
whoever’s in front of me. I’m coming out as this
fucking thing alive. Just over five minutes gone. 25 minutes remaining. 25 minutes remaining, chef. MILLY: Why’s Nick put me in this
pool with these little guppies? I felt bad because I’ve
comfortable as shit. It’s a beurre blanc. Beurre blanc is the first
sauce I ever made in my life. It’s pasta and oysters– something that I love to eat– and champagne, something you
catch me with in the club every motherf***ing night. You guys OK? – Yeah.
– OK? You OK? Yeah. I used to be the sous
chef of a fish restaurant, and we shucked
oysters every night. I shucked the shit out
of some fucking oysters, and I’m fine with this challenge
because cooking for my life gets to show Chef Ramsay that I
came here to cook for my life. Start turning. Start turning. I also got to make pasta. Let me show you how it’s done. GORDON RAMSAY: Not too
much tagliatelle in there. Don’t go crazy with the pasta. Don’t go crazy with the pasta. No. ROBYN: This is it– do or die time. Attention to detail. One, two, three, four– fuck my life. One mountain, two mountain,
three mountain, four mountain. I’m realizing that my nerves,
my anxiety is getting to me. Like, my hands cannot
stop shaking right now. My hand’s just so
slimy right now. I’m having a lot of
trouble with these oysters, so I keep on talking to
myself and just pepping myself up, saying, come on, Robyn. You can get through this. You can do this. How many do you need? Only six, right? I’m just making sure
for insurance purposes. OK.
Come on. Come on. ELISE: This is a challenge
where you could make one mistake and get sent home. Your heart is racing. On top of that, your nerves. It’s a lot. Ah! You OK, Elise. Yes. OK. – 90 seconds remaining.
– Oh– 90 seconds. –wow. GORDON RAMSAY: 55 seconds to go. 55. Fuck my life. GORDON RAMSAY: 20
seconds remaining. Oh, my god. GORDON RAMSAY: Come
on ladies, please. Fuck.
GORDON RAMSAY: 10, nine– Come on, Manda.
You got this. GORDON RAMSAY: –eight–
– Come on, Elise. GORDON RAMSAY: –seven–
– Come on, Elise. You got this.
GORDON RAMSAY: –six– Come on. GORDON RAMSAY:
–five, four, three– You got this. GORDON RAMSAY: –two, one. That is it. Elise to the window, please.
Let’s go. – Yes, chef.
– Oof. GORDON RAMSAY: All
of you, well done. Well done. You guys, who do you think’s
going to walk through the door first?
– I don’t know. Milly. I don’t want Manda to go. It needs to be Barbie or Elise. It’s not going to be Elise. So what happens
if Elise comes back? If you thought Elise
didn’t like you before, just fucking wait. I don’t give a fuck. Oh, god. Now that you’ve all
cooked for your life, it’s time to find out who’s
staying and who’s leaving. Elise, you OK? [sniffle] You cut yourself? What’s wrong? Nothing, chef. GORDON RAMSAY: Well,
clearly something’s wrong. ELISE: I don’t think I
deserve to be up here. The key word was the
three weakest chefs. But this is do or die. OK. Manda, please grab your dish,
come on up, very carefully. Yes, chef. MANDA: This is the most
important dish I have ever made in my entire life. It’s all in Chef Ramsay’s hands. So describe your dish, please. MANDA: I did shallots,
peppercorns, and champagne. Cooked that down to sec. Hit it with a bunch of
butter, just really slow. Sauce is good. Thank you, chef. This one is a strong effort. A little bit more
generous in the sauce. You got sauce beautifully
done there, no sauce there. But we’ll find out how
you did in a minute. Thank you.
– Thank you, chef. Take the dish back.
Thank you. Strong effort.
Very strong. Next up, Milly. Let’s go. MILLY: I’m about to put
down the perfect recreation of Chef Ramsay’s dish. Watch what’s about to happen. Visually beautiful. The ratio of the pasta,
absolutely spot on. How long did you poach
your oysters for? Just put the, uh, uh,
champagne up to warm, put it off the stove,
set it to the side. GORDON RAMSAY: That’s beautiful. I mean, really beautiful,
beautifully done. What’s missing, Milly? Um, I think I forgot
the, uh, peppercorns in my beurre blanc, Chef. GORDON RAMSAY: What’s
missing, Milly? Um. What’s missing, Milly? I can’t remember, chef. Um. How many oysters did I make? MILLY: How many did you make? You made six. Oh, shit. NARRATOR: In this nerve-wracking
“cook for your life” challenge– GORDON RAMSAY: The ratio of
the pasta, absolutely spot on. NARRATOR: –Chef
Ramsay is impressed with Milly’s recreation of
his oyster tagliatelle dish– GORDON RAMSAY: That’s beautiful. I mean, really beautiful. NARRATOR: –except for one
rather important detail. What’s missing, Milly? Um. How many oysters did I make? MILLY: How many did you make? You made six. Oh, shit. How the fuck did I forget
to put this oyster on there? I should embarrassed. You made one mistake. Everything else is flawless. Question for me, is your
dish better than Manda’s? It’s better than Amanda’s. You’re safe. Thank you, chef. GORDON RAMSAY:
Head to the patio. [vocalizations] I’m gone. See ya. Milly! [cheers and applause] [laughter] Yass, queen. Yay! Perfect, motherf***er. I love it. Only thing I fucked more– only made five
spaces for myself. So it wasn’t perfect. Perfect! Next up, Barbie. BARBIE: I’m really
confident about my dish. I don’t who’s going home,
but, um, it’s not me. ELISE: Visually, what do you think? I think though
it has a little– a lot of pasta. Why so much pasta? That’s one of the things
I struggled with, chef. Beurre blanc delicious. Cucumber still crunchy. Take it back, please. I have to say between
you and Manda. Yes, chef. Manda. Yes, chef. I’m sorry to say
you, young lady, are putting up with
me for a lot longer. Head to the patio. Thank you, chef. Holy shit. I’m safe. Thank god. Get me out of this kitchen. Get me out of this dining room. I want to go see my team now. When a motherf***er look
like me walk in the kitchen, y’all better say
“parlez vous francais.” You bitches can’t
get [inaudible].. [cheers] Yes way! I’m so glad you’re here. I’m not going anywhere,
you son of a bitch. In other words,
Elise is crying. [cheers] Next up, Robyn, please. Let’s go. ROBYN: I got this. I know Chef Ramsay’s
going to love my dish. Here you go, chef. I’m hoping that he thinks
this dish is perfect. You seemed to struggle
opening the oysters. What happened? ROBYN: I had a problem
opening three of them. Yeah. I can’t eat that. ROBYN: I’m sorry, chef. What happened there? I guess I stabbed it too hard. I didn’t realize I cut it. GORDON RAMSAY:
That looks gashed. Have you opened oysters before? Yes, chef. GORDON RAMSAY:
Four good, two bad. – Thank you, chef.
– Back in line. Yes, chef. Those fucking
two damn oysters. My god. GORDON RAMSAY: So it’s
between Barbie and Robyn. Yes, chef. Robyn. Yes, chef. GORDON RAMSAY: You’re going
to have to beat Elise or Gio. Barbie, head to the patio. Yes, chef. BARBIE: I survived the night,
but Michelle is probably freaking out because if Elise
comes through these doors, she’s going to be mad as hell. [cheers and laughter] Was Elise still crying? Yeah. Elise, let’s go. ELISE: I’m upset because I’m not
the weakest member of the team. I’ve been nice. I’ve been nothing but a team
player since I’ve been here. I don’t deserve to
go home tonight. [sniffle] Visually, I think
it’s beautiful. How long did you
poach the oysters for? Very briefly. I just put them in a champagne,
warmed it up and pulled it off, and let it poach on the side. Why stick the shell
so far into the salt? I was getting it
to stand up, chef. I’m sorry. What happens to that salt? It gets inside. What do oysters taste of? Salt. What does caviar taste of? Salt. [sigh] Back in line. ROBYN: What was that, chef? You just got a mouthful
of salt because Elise put her shells too far in the salt? Elise, it’s too bad that
you had the extra salt. You submerged them a
little bit too deep. OK. Between Robyn and Elise. Elise, your dish is
better than Robyn’s. Thank you, chef. GORDON RAMSAY:
Head to the patio. Thank you, chef. GORDON RAMSAY: You are safe. ELISE: I’m extremely
excited that I’m safe, and I’m ready to go fucking
rub it in Michelle’s face. Definitely not letting
Michelle get off easy. Now I’m not being nice anymore. Whew! It’s on. Oh. [interposing voices] You opened a can of worms. It’s on now, baby. Just know! [interposing voices] ELISE: Just know!
[interposing voices] Just know! It’s really on. It’s really on. It’s really on now. NARRATOR: In today’s “cook
for your life” challenge– Elise, your dish is
better than Robyn’s. – Thank you, chef.
– Head to the patio. Thank you, chef. NARRATOR: –Elise was
declared safe by Chef Ramsay. Whew! It’s on! NARRATOR: And she is enjoying
a little chat with the chef who put her on the chopping block– It’s on now, baby. Just know!
[interposing voices] ELISE: Just know!
[interposing voices] Just know! [interposing voices] It’s really on! It’s really on now! And I will continue. – Thank you.
– Guess who’s [inaudible]? You thought it was
going to be that easy? Why is this happening? I don’t know. Get used to this face. Your crying face? NARRATOR: –with Elise clearly
declaring war on Michelle. Back in the dining room, there
are only two chefs remaining. Gio, let’s go. NARRATOR: And Giovanni
is hoping his dish will keep him from going home. GIOVANNI: I’m not
ready to go home. I don’t want to go home. And, uh, you want to make his
decision as hard as possible. And we’ll see what he’ll– we’ll see what he does. The presentation of
this one, it’s beautiful. Oh, fuck. GORDON RAMSAY: What’s
missing in there? What’s missing in there? Sauce? A little light on the sauce. GORDON RAMSAY: What’s
missing in there? GIOVANNI: Light on
the sauce, chef. GORDON RAMSAY: What’s
missing in there. GIOVANNI: Light on
the sauce, chef. GORDON RAMSAY: What happened?
GIOVANNI: I put the sauce on it. I– I just didn’t put enough. Why so much pasta? I don’t know, chef. I was trying to
twirl it, and I guess in the middle of panicking. There’s one thing I’ve
welcomed in this competition, is your composure. I don’t expect the word
panic coming from you. Back in line, please. GIOVANNI: Yes, chef. GORDON RAMSAY: Oh, man. Sadly, one of you is going home,
and the dream ends tonight. Gio, you had too much pasta. Robyn, you struggled
opening the oysters. Yes, chef. My decision is Robyn,
head to the patio. Holy shit. Thank you, chef. Oh. I’m glad you came back.
– Thank you. Look after that family. I will. Jacket off, please. [sigh] It just wasn’t your night, Gio.
– Right. Thank you.
– Bye. Take care, chef. Take care, bud. GIOVANNI: Chef made a decision. That’s final. I mean, maybe at my
age and my experience, I should have done a better job. But I’m holding my head up high. And, uh, I’mma
going home and I get hugged by two beautiful kids– nothing to be ashamed of. It’s an opportunity
of a lifetime. So, yeah, I’m glad I came
back, glad I gave it a shot– came up short. [cheers] Yeah, baby. I’m still here, bitches. I told you you could do it. I feel like I’m the underdog. Pow, pow, pow. I’m finally breaking
through my shell. That’s how you do it. – Yes!
– [inaudible] Who’s weak? Who’s weak? ELISE: I’m the
strongest on the team. And they know it.
Michelle knows it. But she must’ve not
watched season nine. Let the games begin. I’m coming for you,
so you better bring all that shit every fucking day. Ding, dong, the
witch is alive. I wouldn’t want to be
Michelle right now. Wait, wait, wait. That means Gio’s gone. Yes. [laughter] GORDON RAMSAY
(VOICEOVER): Giovanni may have age and experience,
but his attention to detail in this
critical challenge was a big disappointment. Arrivederci, Giovanni. This is the new Elise. No more playing nice now. Now I’m in it to win it. MICHELLE: I’ve been
in it to win it. I don’t know what
you’re talking about. From now on out, I’m talking
about I’m in high drive. I was coasting. You were. You’ve been coasting. Been coasting? My scores were better
than yours though! Excuse me? My scores are better
than yours though! NARRATOR: Excuse me! – Elise, come on.
– Manda– – Stop.
– No. She says she’s better than me. I am better than you. How? What’s she talking about? You didn’t even get a
point in the last challenge. My scores have been
better than yours! Which ones? I got a 5 in signature dish! MICHELLE: Which one? The only five on the red team! MICHELLE: OK. Blue? Elise, you’re not consistent. That’s bullshit! MICHELLE: You’re
not consistent– You’re not consistent either! Your lamb was raw today! Because you were
running around frazzled, not knowing where you– No, because you
kept opening the oven! [shouting] I know why
you put me up there! You put me up there, hoping! But you should know better. I’m coming for you! I am not scared of you. [dramatic music] Does that look OK? Give me a second. I’m putting on mascara. I can’t see. Elise, does this
look all right? OK. Michelle, I don’t want
friends like you, honey. You burned that
bridge as an ally. And now I’m going to be trying
to beat you at every turn. Quick. Good morning. (IN UNISON) Good
morning, chef. First of all, do
you enjoy hunting? (IN UNISON) Yes, chef. Let’s go. Oh my god. We’re always looking
for the next crazy thing that Chef Ramsay’s
going to have us do. I’m all for it. Oh my god, it’s a jungle! CONTESTANT: Awesome! Like Jurassic Park! Where’s Tarzan? I want him to swing
by in a loincloth. That would be just– Right. Red team, blue team. Welcome to the Hell’s
Kitchen jungle. Welcome to the jungle. And this is where you’re
going to be hunting. Now, listen carefully. For today’s
challenge, all of you will be creating a stunning
dish using exotic meats eaten by early humans. Some of the game meat that our
ancestors hunted and cooked has come back into style. Chefs, please.
– Wow. Hi, chef. Come on, Jackie. On each of these
racks is the name of three different unique
meats that all of you will be cooking with– boar, venison, and elk. This is right
in my wheelhouse. My dad’s got a bow-hunting ranch
down in Texas called the Hoot and Holler, and all we
do is hunt wild boars down there with bows. In this incredible, first
ever Hell’s Kitchen jungle, you’ll find all the ingredients
you’ll need to complete that incredible dish. Oh Lord. When I say go, the first
chef from each table– grab a spear, very carefully. Don’t dare throw it. After cook for your life,
I’m a little nervous with Elise and the spear. You’ll run into the jungle,
and you search and stab any ingredient that you want. Is that clear?
– Oh my god. Yes, chef. Now, Amanda, Robyn. You’re up first. Amanda– wild boar. And Robyn– venison. Now, your three minutes start– now.
Let’s go. NICK: Come on, Robyn. NARRATOR: In today’s
challenge, the chefs will take turns
spear-hunting five ingredients they will
use in cooking each of the three exotic proteins. CONTESTANT: Butternut!
Apple! NARRATOR: Each
ingredient they choose must be used in their dish. CONTESTANT: Go, go, go! Come on, Michelle! What am I going to
get in this jungle? I don’t want to take too
long, because I don’t want to lose any time for our team. Green beans and squash! I want to make
sure that we get five ingredients on each spear. Lentils!
– Lentils. Nice one. Get a starch, Milly!
Get a starch! Look at Milly. You know I’m
out there stalking my ingredients and shit. You know, so I feel like a man. GORDON RAMSAY: What you got? Corn. Hurry up, Barbie, let’s go! BARBIE: Fennel. GORDON RAMSAY: Wow, fennel. It’s a little tricky. It’s easy to just kind
of go in there and stab at some ingredients.
Blackberries. But you really have to think,
what the hell are we going to do with these ingredients?
MANDA: You got carrots! GORDON RAMSAY: Carrots.
Straight to carrot. MANDA: OK, cool, cool, cool!
Yeah, that’s good! That’s good!
CONTESTANT: One more. Almost stabbed Jennifer. Oops. Sorry. Not sorry. CONTESTANT: Come on, Jennifer! Let’s go! We’re under a big
time crunch here, but it certainly feels good
to get some aggression out. It’s stuck in the floor! Oh my god. [grunting] For fuck’s sake. DANA: Sorry, chef. CONTESTANT: What is that? It’s yams. Tomatoes and spinach. Just over 60 seconds to go. NARRATOR: With the
second spears completed, and time running out– GORDON RAMSAY: Let’s go. NARRATOR: –both teams
race to find ingredients to fill their final spear. CONTESTANT: What is that, bro?
– [inaudible] CONTESTANT: Hurry it up.
Hurry it up! Just get something! NICK: Where are the nuts? Walnuts, they’re– Sorry. Go, go, go, go, go, go! 10 seconds. Let’s go! CONTESTANT: You need
color on the plate! No, don’t take bok choy. Leave that there. DANA: No, Barbie, we
already have Swiss chard! Barb, why would
you grab bok choy? GORDON RAMSAY: 5, 4, 3, 2, 1. That is it. CONTESTANT: Good job, Van. Wow. You all have 45 minutes to
compose a stunning dish, giving these exotic meats
a very modern flair. 45 minutes start– now. Let’s go.
CONTESTANT: Go. Go, go, go, go, go. All right, everybody meet
with your partner and make sure you’re not duplicating the dish. Right here, Van. NARRATOR: The teams
must now create dishes– Where are the bowls? NARRATOR: –featuring their
game meat and all five speared ingredients. Yeah, I’ll clean off
this silver skin, OK? OK. NARRATOR: Two chefs
from each team will cook the same
protein, except for Nick– You guys got this. NARRATOR: –who is the
only person cooking venison for the blue team. Manda. Yes, chef. You ever cook
with this before? No.
I’m from New Jersey. I don’t get this stuff. Boar? Who the hell eats boar? Like, don’t they have
like rabies or something? Going in the convection
with the boar! Five minutes in, guys. Five minutes in. – Benjamin.
– Yes? Elk cook really quick? Yeah, it’s very lean. Gotcha. I never cooked elk before. So what I’m doing now is I
am watching Ben like a hawk. He’s always kicking
my ass in challenges. So when Ben puts his elk down,
I’ll put my elk in a saute pan. When he rotates
it, I’ll rotate it. Because of Benjamin, I’m
totally confident that I’m going to nail this elk dish. GORDON RAMSAY: 23
minutes remaining. We are halfway. – You settled down today?
– Yes, chef. I’m sorry, chef. What are you doing? Seared venison,
sauteed braised kale. Michelle, this dish today is
totally a statement piece. Like who is the weakest link? I don’t think so. Five minutes remaining. Five minutes, chef. Come on. You fucking assholes,
this thing’s way too hot. Why is the oven up
like that, you guys? The oven is turned up to
475, which I think is insane. Sabotage. GORDON RAMSAY: We are
down to two minutes– red team, blue team. Right behind. GORDON RAMSAY:
Finishing touches. Got to plate! Come on! MICHELLE: This is
still fucking raw. Get me a hot pan, please! Hot pan is here! Oh Lord. I don’t know what kind
of noise a boar makes, but it certainly was
talking in that pan, OK? Come on! [grunting] CONTESTANT: Come on, Manda!
You can do it. Shit.
I’m sorry, guys. 30 seconds remaining. Robyn, please. Why are you so behind, Robyn? I’m plating right now, chef. GORDON RAMSAY: Let’s go. 10, 9– – Where’s your plate?
– It’s right here! It’s right here! GORDON RAMSAY: 7, 6, 5,
4, 3, 2, 1, and stop. Everybody happy? (IN UNISON) Yes, chef. Good. Now, I cannot think of two
people more qualified to help me judge this challenge. John Shook and Vinny
Dotolo please, welcome. All right, chef. Welcome back. Thanks for having us. Good to see you. Chef John and
Vinny from Animal were actually
judges on season 14. GORDON RAMSAY: Describe
the dish, please. MICHELLE: It’s an Asian
inspired alligator curry. That was the best
dish of the day. CONTESTANT: Wow. CONTESTANT 2: Good
job, Michelle. Wow. GORDON RAMSAY: They’ve
gone on and opened two more restaurants– Son of a Gun and Trois Mec. Right. So let’s start off with
the battle of the boar. Let’s go. Come on, guys. NARRATOR: Chef Ramsay, John
Shook, and Vinny Dotolo will judge all the
dishes of each protein and then will pick a
winner for each round. So I have a walnut-crusted
wild boar loin, some southern style
braised collard greens with Brussels and bacon. How did that taste? I actually really
love the crust. The meat and the collard
greens go beautifully together. I think the dish
plays really strong. Seasoning is nice. Thank you. My southern charm
is bringing it home! Chefs can taste that
south in his mouth, baby! NARRATOR: It’s now the moment
of truth for Manda’s boar chop with apple and fennel. Could you tell us how you
cooked the piece of meat, please? MANDA: I seared
it and basted it, and then put it in the oven. And then, last
minute I sliced it, and I just gave it a quick sear. You put it back in the
pan after you cut it? Yes, I did. It really hurts
the overall dish. GORDON RAMSAY: Oh dear. NARRATOR: Next up
is Milly’s rosemary marinated boar loin
with deep fried Brussels sprouts and bacon jam. This one just feels like
it’s a little bit undercooked. To me the Brussels
sprouts are a little greasy. Yeah.
Doesn’t work. JUDGE: Yeah. Just doesn’t work Right. Jennifer. NARRATOR: With Van seemingly
still in the driver’s seat, Jennifer is the red team’s
last hope to win this round with her home style boar dish. Chefs, I was trying to think
pork chops and apple sauce. I like the thought
process on it. I do, too. I think the herbs are
very nice for the dish. The apples played nicely
with the boar chop. Jennifer, love what
you’ve done with the apples. Spot on. Thank you, chef. Gents. So the winner of the
boar dish belongs to blue team or the red team? For me, I would pick Van. Blue. Oh, yeah! I pulled out the W, baby! Blue team, out
the gate strong. Next up, venison, please. NARRATOR: With the men
taking the first round, the spotlight shifts to
Nick, who has the blue team’s only venison dish. What you have is a warm
spice roasted venison with a butternut squash puree. John, does it tastes
as good as it looks? It actually does. Nice dish. It tastes exceptional. Thank you, chef. NARRATOR: Next– Dana NARRATOR: –will try to top
Nick’s dish with a roast venison, yam, and pear puree. Vinny, how was that for you? I felt like the
meat could have used a little more seasoning. Yeah. Next time I would
just put less meat. Venison that thick,
you know, doesn’t deliver its best texture. NARRATOR: After Dana’s
disappointing showing, it’s up to Elise and
her venison with yam puree to keep the
red team alive. ELISE: This is no
ordinary challenge. I’m not paying attention
to how the blue team doing. It’s like, Michelle came for me. So now it’s my mission to
outdo her every single time. I love the confidence
in not slicing the meat. Thank you. So hopefully you
know your temperatures, and when I cut in there
it’s nice and perfect. [dramatic music] NARRATOR: It’s
round two of judging in today’s game meat challenge. I love the confidence
in not slicing the meat. Thank you. NARRATOR: And with the men
winning the first round, it’s come down to
Elise’s venison dish to prevent a blue team win– at least, for now. So hopefully you
know your temperatures, and when I cut in there
it’s nice and perfect. It’s cooked– Perfect.
– Yeah. Thank you. With this dish,
it really feels like you let the star of the
show be the star of the show. Thank you. Hands down the
best dish by Elise. I think Elise actually
has had the best dish. GORDON RAMSAY: Elise–
– Oh. GORDON RAMSAY: Great job. Fuck my life. Michelle, I told
you yesterday, Boo Boo, that
moving forward, I’m going to be at infinity speed. You better keep up. This is it. We’re tied at 1-1, and it’s all
down to the battle of the elk, please. Let’s go. Wow. So it’s basically coming down
to my dish and Benjamin’s dish for our team. My fingers are crossed. Hope that my plan to follow
Benjamin was a bright decision. Barbie, please
describe your dish. I have pan roasted elk
with chili braised bok choy. Interesting. The cook is actually
nice on the piece of meat. That’s tender.
Delicious. And it’s seasoned beautifully. Solid effort Thank you, chefs. NARRATOR: Up next is Benjamin,
with his juniper marinated elk loin. I think it’s a little
bit under-seasoned. I think it’s kind of flat. It needs a little bit of spice. Yes, chef. Wow. Ben is usually one of the
strong ones in this competition, so for him not to
do good, it’s like– we might win this round. NARRATOR: Next up is Michelle– Enjoy. NARRATOR: –with her pan
seared elk with chickpea puree. I think the meat
was a little bit dry. GORDON RAMSAY:
That’s a great shame. Michelle’s meat
is dry like jerky. On the inside I’m laughing,
because she be walking around with her nose up in
the air talking about she better than everybody. NARRATOR: The final
dish is Robyn’s elk with chimichurri sauce. – Vinny, how’s this?
– It’s simple. It’s nice. It had some nice acidity to it. Thank you, chef. – I love chimichurri.
– Yeah. Give it a bit of a wow. Chimichurri, great
idea by the way. Good job. Gents, tough one, this one. Which one would you eliminate? Michelle. You’d go for Michelle.
Vinny? Benjamin Benjamin. So we come down to the top
two, which is Barbie and Robyn. Come on, Barbie! Never thought I’d
be saying that. Gents. Top dish is between
Barbie or Robyn. The winner of this
challenge, I think– I think Robyn. I think I would have
to go with Robyn as well. All right. Blue team, congratulations. Thank you, chefs. [cheering] Out of four
dishes, my dish was the best. GORDON RAMSAY: Robyn, well done.
CONTESTANT: Yes, Robyn. CONTESTANT 2:
That’s right, girl. – Thank you, chefs.
– Good to see you. buddy. Take care.
– Thank you guys. Thanks for having us.
GORDON RAMSAY: You take care. Thanks, John. Good job, Robyn. Right. Blue team, you’re in
for an amazing reward. You’ll all be heading out to
an exclusive mountain retreat, Hummingbird Nest Ranch. – Wow.
– All right. Awesome. It is beautiful. Whilst there, you’ll enjoy
thousands of dollars of caviar, provided by Petrossian. It’s a luxury caviar. You’re going to love it.
– Balling. – Head to the door.
– Thank you, chef. Your cars are waiting. Robyn, welcome back. Thank you, chef. Holy crap! [cheering] Yes! Good job, honey. I’m so proud of you. Now, red team. Today is spring cleaning day. I’m talking about scrubbing
floors and scouring the toilet. Now, after the bathrooms are
done, jump into the shower stalls. Ew. Once those dorms are back to
pristine, immaculate condition, all our waiting staff’s aprons– they need some ironing.
Happy? – No, chef.
– Great. Off you go. Yes, chef. I was hoping Chef
Ramsay was going to say since I had the best
dish that I could go ahead and join the blue team, but no. I’m stuck here scrubbing
pubes out of the showers. Great. Literally, everyone– We did a good job. –did a good job. We didn’t do a good job. Nobody got points,
except my one. Michelle’s like, I think we all
should be proud of ourselves. Proud of what?
Your non-point? Your dry meat? Bye. You guys can start
in the kitchen. Yes, chef. Oh. yes, queen. There you go. Oh, you’re dapper, bro. Man, we won! It feels so good to win, and we
are dressed to impress, baby. Look at us. There we go, guys. Ew. Ain’t that nasty? The dorms are pretty gnarly. If you’ve ever lived
with boys, you know that it’s not always pretty. Oh my god. That it’s gross. Ugh. This is fucking sweaty. What the fuck is this? On Milly’s chair, he had
two hamburgers in a bag. And I don’t know if he was
saving it for later or what. But I am like completely
freaked out right now. Ugh. You got it, Elise? Yeah? It would be nice to have some
space during this punishment, because I’m not like Michelle. I can’t just walk around
and be fake people and then wait for my opportunity
to stab them in the back. This iron sucks. Yeah, this one does, too. [cheering]
CONTESTANT: Wow. Oh my god.
VIP Wow. God damn. Hummingbird Nest
Ranch is beautiful. It’s pretty bougie, and
it seems really expensive. I am so far from
fancy, refined– This is so nice. Oh god. I’m so far from that. Hey, guys.
How are you? Hello, chef. Congratulations on your win. Thank you. This is a perfect day
to taste some caviar. CONTESTANT: Awesome. So the first caviar
we’re going to taste, it’s from California. Yes, it tastes like
the fresh ocean. Oh, man. This caviar that I’m
tasting is creamy. It’s so rich. You just eat it, and you just
become part of the caviar. That’s great. CHEF: Is that your
favorite so far? Yeah.
That was beautiful. Milly is loving this caviar. CHEF: You should get
creamy again on this one. He’s making love
to the caviar. Mm-mm-mm. CHEF: Next, I’m going to
make some lunch for you guys. I just worked for a chef, and
my responsibility was to taste the caviar every morning. So I know that this
is the best caviar you can try in your life. So the first course– caviar, foie gras, uni– CONTESTANT: Damn.
– –and tuna. CONTESTANT: Whoa. Cheers on that– blue team. Cheers. NARRATOR: While
the blue team bonds together outside of Hell’s
Kitchen, back in the dorms– I want to talk to her, but I
don’t know if it’s a good time or not. NARRATOR: –the red team
attempts to do the same. Not before service, maybe. Well, I don’t want it to carry
over, you know what I mean? OK. This is not going to end well. No. 3, 2, 1– Hey, do you mind if
we have a conversation? I don’t want there to be
any tension between us. And I know that
there is right now. So I just don’t want this to
carry over into dinner service. You said that I’m
not a team player. – No.
– Yes, you did. First of all, I was
put on the spot. What, your brain doesn’t work? I said, I’m going to put
up Elise because she says she works well by herself– And she needs to show that. She needs to prove it. Elise– I don’t need to prove myself. I had to put you up there. I knew you were
going to come back. You ain’t ever gonna be
the cause of me going home. I done sacrificed too much. I have too much passion. – But you’re not listening.
– You don’t know me. You won’t even let me explain. I heard what you said. But your problem
is, you like to talk and don’t listen to nobody else. I thought we were friends. We were having
good conversation. You showed me that
there is no friends. When we talk, it’s
going to be about dinner service, challenges–
food-related things. Don’t ask me how your ponytail
looks, because I don’t care. I’m not playing nice anymore. She opened a can
of worms that she better be able to deal with. OK. There’s no friendship here. Because friends don’t
backstab each other. Elise, you’re
getting so defensive. I did not backstab– Defensive? You came to me with this! Michelle– You opened a can of worms. We got to get out this
dinner service alive. OK, guys. Smash it tonight.
– Yeah. – Yes, chef.
– Let’s have a good night, yeah? – Yes, chef.
– Good night, chef. After coming together as a team
and having the good challenge, I feel really confident going
into this dinner service. All right, guys. We’re communicating tonight.
– Yes. Yeah, man. You’re driving the bus. Ladies, you ready? Yes, chef. GORDON RAMSAY: Let’s go. Let’s go, Milly. Yes, chef. – [inaudible]
– Yes, chef. Open-house kitchen, please.
Let’s go. It’ll soon be done. [intense music] NARRATOR: The first seating
of guests has arrived. There you go. Buon appetito. NARRATOR: And while some are
eager to savor their Hell’s Kitchen favorites– The pan-seared scallops. Let’s do the Beef Wellington. Beef Wellington? NARRATOR: Others will enjoy Chef
Ramsay’s one night only caviar blini appetizer special. Make sure you keep
that caviar underneath. – Yes, chef.
– Thank you OK, here we go. Blue team– two risotto,
one tartare, one special caviar du jour. Let’s do it, guys.
Yes? Yes, chef. Y’all about to see the
greatest performance on hot apps at Hell’s Kitchen ever. And it’s going to be
on the All-Star season. How are you looking, Milly?
Good? I’m looking beautiful, baby. How are your little
blinis looking? My blinis are
looking great, guys. – Gorgeous.
– Two risotto, yes? Yes, chef. This is going up
right here, guys. Blinis right here, chef. Good. Let’s go. In the middle. Come on, bro. Walking lobster tail. Come on, run, run,
run, run, run. – Yes, chef.
– [inaudible] Behind. – Milly.
– Yes, chef? That is delicious. Thank you, chef. I told you. Put me on hot apps. I’m the nicest with them
pans, period point blank! Scallops and tartare? This doesn’t get
pepper, does it? No, that’s fine. Elise and I have history. Shut up for– It was not one time! Shut up for five
[bleep] seconds! And we are complete
polar opposites. Can you help me
with the tartare? I haven’t made this one yet. So, Worcestershire,
olive oil, shallots– Just let me do it.
Just talk– Parsley. I will give my left
foot for someone to walk. Elise would be like,
would take the foot and like throw it
down the drain. Creme fraiche goes
on the opposite side? Like, so right here? Just tell me. Yeah, so like
right next to it. – OK.
– I’m sorry. I’m a shower.
I’m a shower. I can’t believe
I’m helping Elise. Four? Six. Four times?
Or six pieces? Yep. I got it. I– maybe I have a
fever or something. I don’t know. Because this is really– this is odd for me. All right, you cut it. I’ll dress it. Hurry up, please, Elise. Nice.
Nice. Thank you, chef.
Thank you. Come on, guys.
We are full. Let’s go.
– Chef. Yes? I have Mr. Rzeznik at the
bar, from the Goo Goo Dolls. Table of four. I am full on the floor. OK. Chef table– red kitchen. Let’s go. OK, I’ll prepare it. Hurry up, let’s go. Ladies– just turned up, who’s
now sitting on the chef table– John Rzeznik, from
the Goo Goo Dolls. Wow. The lead singer. You know this guy, yes?
– Yes, chef. Let’s go. Thank you so much. Oh my god. It’s, like, really him. I’m so star struck right now. Right in here. It’s OK? Perfect. We have John Rzeznik
at our chef’s table, and I’m freaking out. That’s so cool. Oh my god. Like, this is like– this is
a real celebrity right now. Hi, John Rzeznik. Wow. Lobster tail,
foie gras, scallops. Scallops are done. Barbie, I got it! Coming right now, chef. Lobster tails right here. There’s four girls on fish! I’m trying to help you! I know you are! There’s four on fish! Yes, chef. Do you want John
to help as well? No, chef. Jesus Christ! Come on. Dinner and a show. NARRATOR: With half
of the red team now working on the fish station,
appetizers and entrees are making their way out to diners. Oh my god. That’s amazing. NARRATOR: While over
in the blue kitchen– – Ben?
– Yes, chef? Come here. NARRATOR: Benjamin and the
newly cohesive blue team are off to a flawless start. That lamb is beautiful. Absolutely beautiful. Guys, we got to keep this up.
Killing it. Come on, guys. The blue team has good momentum. I’m really impressed with
Van, myself, and Nick. I see you, Milly– shaking that ass. I think Robyn and Miller
are working good together. We’re going in the
right direction. You can just feel it. Two sirloins, chef. Right between, chef. Come on, y’all. Keep going, y’all. We got guys! Hey. I don’t know what’s
happening, but this momentum and service has got to remain! Yes, chef! NARRATOR: While the
blue team continues to deliver perfect entrees to
their diners, Chef Ramsay– Come on, ladies.
Please. We’re getting flapped. Yes, chef. NARRATOR: –is hoping the ladies
can find some positive momentum of their own. Manda, how’s that pork? Is it resting? I didn’t hear a fucking pork. Are you kidding me? Manda, you have
three pork all day. What? – Manda, can I help you?
– Yeah. There’s a lot
going on right now. And the kitchen
is just so fucking noisy that I can’t hear shit,
and I can’t think straight. Pork, Wellington, halibut,
duck– how long for that one? How long on the pork? Pork– 10 minutes! 10 minutes. Holy fuck. Hey, who forgot the pork? I did, chef. Do you how bad it
is forgetting pork? I absolutely do, chef. Can we salvage the duck and
halibut and do one two top? Yes. Yes, chef. CONTESTANT: Duck. I’ve got the duck,
but where’s the halibut? Halibut’s walking
right now, chef. Walk it.
GORDON RAMSAY: Careful. Are you OK? Yeah, it’s fucking slippery. Halibut’s right here. Oh, shit. Hey, all of you come in here. CONTESTANT: Wowsers.
BARBIE: Fuck. Fuck, fuck, fuck, fuck, fuck. I’m sorry,chef. Fuck, fuck– stand over there. Yes, chef. Close the fucking door. Christina, come in here. What is happening? Close the door! Yes, chef. Close the door! Yes, chef. What is happening? It’s fucking raw. Yes, chef. Pork’s not ready. What’s happened? The pork didn’t get dropped,
and as I was [inaudible] it backed everything up.
– Yes. We didn’t get going, Michelle. You’re right, chef. There’s been a
massive meltdown. You need to start being a bit
more honest with each other. Yes, chef. Pushing each other,
motivating each other. Get your shit together. Yes, chef. Chef. Come on, guys. Let’s keep it going. Hot order. – Two halibut, two lamb.
– Yes, chef. Two lamb, chef. Let’s go. I want my two
halibut, two lamb, Nick. Ah, one minute please. NARRATOR: One minute–
walk the garnish, bro. I’m walking. Lamb coming to the pass, chef. Halibut, chef. Blue team– it’s a great pace. Yes, chef. We a beautiful
symphony right now. [vocalizing] Want me to mix that? Yep. Van, you ready to go into
three minutes of the pass? Yeah, I’m ready baby. I’m ready on scallops, yeah? Can I walk? I got you right now, buddy. The blue team, we riding high. We got a bunch of
all stars here. Coming down– backs, backs. Walking salmon behind. Hey, this is what I
call an energetic service. Yes, chef. NARRATOR: While the blue team
strikes a perfect chord– So good. NARRATOR: –over in
the red kitchen– I’m walking with lamb. I’m slicing chicken. NARRATOR: Michelle and Barbie– Coming down. NARRATOR: –are trying to get
in sync on the meat station. I proved myself
on the meat station already, because I
did all this by myself in the last dinner service. So I’m good. Let’s just see how
Barbie does this time. CONTESTANT: Chicken. You said the chicken
was perfect, right? Cause I didn’t double check you. It wasn’t pink on the inside,
and it had some shine, so– There was no
pink on the inside? There was no
pink on the inside. Hey. All of you, come here. And I’m not doing it in
front of the chef’s table. That’s all of you. Oh no. I just touched that in there. Yes, chef. You can see it
And see it’s raw. Who sliced that? – I did, chef.
– Wow. Doesn’t surprise me. But, hey, she’s
the best chef here. I didn’t look
deep enough into it. I just opened it a little,
and it looked fine. Ladies– chef’s table arrived. You fall to pieces. I’m sorry. Ladies, have we given up? No, chef. Well, you’re cooking like it. Hot pan, chef. Sorry. What the fuck. NARRATOR: The red team has
delivered just a few entrees– GORDON RAMSAY: Go on. NARRATOR: –while the blue team
is only a couple tickets away from completing service. Scallops going into pan. Robyn, I need about
90 seconds to– That’s fine, I got– I’m working two
right now, darling. – You need help with anything?
– No, baby. I’m making more blinis. I’m good, baba. I’m here with my boys. I love the blue team. Hashtag truth, baby. Darling, I’ll run it for
you if you want me to. Van, you have tartar
sauce right there. You know that, right, baby?
VAN: Yeah. ROBYN: OK. Behind you one more time, baby. Robyn, I’m not your baby. Thank you, babe. At all. Do you want more bone
marrow on here, baby? No, it’s the perfect amount. – OK.
– Come on, Robyn. You got to hustle with us. I’m trying, baby. Hey, forget the baby
shit, would you, please? Hey, young lady–
forget the baby shit. Just sound like a pro.
– Yeah, just do it. – Yes, chef.
– OK, forget the baby shit. We’re not in a
fucking nightclub, OK? Sorry, baby. The next ticket– one halibut, one duck,
one pork, one beef. Yes? Yes, chef How long, Barbie? How long? Mine’s resting. So– I just need a time– a direct, confident time. Mine is resting. So when you’re ready to go–
– Are you ready, that means? – Yes.
– So three minutes, chef. Three minutes. Fucking hell, where has
the confidence gone? I would love to
try to turn this around, and show that, even
though we have fucked up, we can bounce back.
All right? I can walk pork. – Garnish, please.
– Yes, chef. I’m slicing my Wellington. You walking? Pork is walking, chef. Walking Wellington. Beside you, chef. Right in the center. And the duck? Hey, blue team. Come here. Red team.
BARBIE: Yes. Line up.
CONTESTANT: Yes, chef. Quit yelling. Line up. Blue team, line up there. No telling what
might be going on. This All-Star season
has been crazy. I am done. Raw duck. Raw pork. I mean– All-Stars? Fucking no stars tonight. This has been the worst
service ever by the red team. Send your last table now,
blue team, and jump in here and salvage this shit. You five, fuck off! Wow. – I told you about that duck.
– Don’t scream at me. I told you that that
man was going to have a problem with that duck. Oh my god. The red team is just like
an angry fucking pimple, ready to fucking
explode at this point. Robyn, jump on the garnish. Oh my Jesus. Red team, what’s going on? The blue team is finishing
up for you guys again. Walking lamb, New York strip. Lobster, Wellington. Who’s going home tonight? GORDON RAMSAY: That’s it.
Go. Go, go, go. Thank you for your patience. Oh, my friend, thank you. You’re welcome. Blue team, great job
in the blue kitchen. And great job in
the red kitchen. Thank you, chef. Stoves off, please. Send the desserts, thank you. Thank you, chef. I’ll tell you
what the issue is. This shit was a cluster fuck. Everybody wants to preach
this team player bullshit, but I don’t really fucking
see it from everyone. Nobody takes advice from nobody. That’s a problem. I didn’t do
anything on hot apps. [interposing voices] Are you fucking
serious right now? I don’t mean it in a bad way. No– stop! Shut up! Everybody wants to preach
this team player bullshit, but I don’t really fucking
see it from everyone. Nobody takes advice from nobody. That’s a problem. I didn’t do
anything on hot apps. [interposing voices] Are you fucking
serious right now? I don’t mean it in a bad way. No– stop! Shut up! This is just how
I feel about it. I feel like the raw ass
pork set this kitchen back. That’s– that
was a huge fuck up. It’s a double bone pork chop. It’s gonna take a
really long time. I thought it was done. I honestly thought
they were done. It has to be cooked
all the way through. And then you didn’t hear
the call for three pork. Yeah. I didn’t. I will take accountability
for my huge fuck up and weeding the kitchen. But the red team is stronger
with me than without me. Barbie, at the beginning
you were micromanaging me. I wasn’t micromanaging. You’re telling me that
my scallops are done, and they’re not done. Why didn’t you say something? Barbie, you know I like you. OK? But what the fuck is the
excuse on that raw ass duck? What I don’t understand
is how that station got so weeded with two people. Because there weren’t! Because she was
supporting everybody. I don’t deserve to be up there. I was basically by myself
with the meat station. Michelle was everywhere else. You bounced through
the whole kitchen. That doesn’t mean anything. There was a lot going on. That has nothing to do with
how you cook duck, though. If you’re her
partner, why were you letting her send up raw duck? I’m not going to snatch
meat out of Barbie’s hand and cook it. You beat your chest
so much as a leader, but you dropped the
ball on that tonight. Because, at some point,
when does your leadership kick in and say,
we’re going down. Let me take this over.
Barbie, I don’t care. I’m cooking this. I was helping Barbie. I basted chicken for her–
– But you never took lead on it. I’m not going to disrespect
my partner like that. She’s that she’s got
it, I handed it to her– Woof. She probably got a six pack on
her jaws, because all she do is yap, yap, yap, yap, yap, yap. Like one of them little
ankle dogs that yap but don’t do nothing. Listen, I take responsibility
for the raw chicken. That was my bad. I’m going to be real with you. I think you skated
through service tonight. I think that you skated on
the responsibility of not only your station, but
you were bouncing around, running around a lot. I was back and
forth on fish, and– You fucking skated
through that shit like– I did not! I did not skate, Elise! You skated through
service tonight. No, no, no, no no. You skated through
service tonight. Elise! There’s no way I deserve to
be put up for elimination. Yeah, I made a silly mistake. But it was a quick fix. What were you doing? I was on my station. – She got pounded.
– Yeah, I heard. – Thank you.
– I was helping. – OK.
– [hooting] You– no, no, no.
You– Elise. That’s what I was doing. Elise, you asked
me– no, no no. Elise– But what were you doing? Running around like a chicken
with your head cut off. No! That’s what you’re great at. Elise, you asked me
what I did all night. It’s only fair that I ask
you what you did all night. That’s what I was doing. Boop to that. OK. All right, Elise. Elise is literally
obsessed with me. She will not let
anything I do go. She’s just, like, on
my ass all the time. It’s completely unnecessary. All right.
All right. I’m ready to vote. I’m lost for words. Have you six fallen out. No, chef. Elise. Yes, chef? What happened? I’m going to tell you
what happened, chef. No one took control. Michelle ran around a lot. There’s people kissing
certain people’s asses and not keeping it real,
and it’s a hindrance to us. Why are we on the
patio celebrating that we did good
in the challenge? We didn’t do good
in the challenge. Nobody got a point. Nobody was celebrating, chef. We weren’t celebrating. Michelle said, I
think we did good. I’m like, well,
there’s the problem. No one here agrees
with her, chef. No.
No, no, no, no. The pork chops was wrong. She also sent up a
raw chicken that she doesn’t want to
take accountability for– well I didn’t cook it.
– She. Did take accountability for. Well y’all can continue
to kiss her behind. But I’m not, because I’m
here for a competition. Nobody kissed her behind. You don’t like her
personally, so you’re trying to throw her under the bus.
– It’s nothing personal. It’s nothing personal.
– Ladies, ladies. Listen.
– It’s Barbie, too. She’s always finding
someone else to blame. She said the duck was raw
because no one scored it for her. But– Communication is
still failing, chef. And I don’t know if it’s
just egos talking, or what. But it’s too much. We’re not supporting one
another, how we should. Right. I was trying to support my
team in any way that I could. I was supporting
the meat station. I was supporting
the fish station. And I was spread too thin
trying to help out my team. Listen. There were two people
on the meat station, but only one person
was cooking everything. This is what I
hear during service. That’s not– oh, no, no. She did not say
anything during service. No– exactly. I didn’t say anything
during service. I’m not talking
about you in general. Also– Listen. Ladies, can I just say,
this is really pathetic. There were two people
on the meat station, but only one person
was cooking everything. This is what I
hear during service. – That’s not– oh, no, no.
– She did not– No. Listen. Ladies, can I just say,
this is really pathetic. Jennifer.
– Yes, chef. First nominee, please. First nominee is Manda, chef. Why? Missing three
pork set us back. And then when you asked to
pick it up, it went up raw. Jennifer, red team’s
second nominee, and why. Second nominee
is Barbie, chef. Why Barbie? Because there was ducks
on there that were quacking. They were so raw. Barbie, Manda,
step forward please. Manda.
– Yes, chef. Have you plateaued? Absolutely not, chef. Have you lost your edge? Absolutely not. Are you a better
chef than Barbie? Absolutely. Tell me why. You said it yourself,
I’m scrappy and I’m feisty. And I’ve never given up a fight. I’ve grown exponentially since
I’ve been here the first time. I’m a team player,
and I think my team would stand behind me on that. When you are in the weeds,
being a prolific delegator gets you out. Absolutely. But you said nothing. – Barbie?
– Yes, chef. Terrible service. Yes, chef. – Are you done?
– No, I’m not. Has the fight gone
from your belly? The fight’s never
going to leave from me. I came here. I want this. Why should you stay
in Hell’s Kitchen? I should stay
in Hell’s Kitchen because I look out
for everyone else, and not enough for myself. And that’s what a chef does. My decision is– Barbie. Wake up, and get back in line. Yes, chef. Manda. Yes, chef. Take off your jacket. Your time is done. You are a hard
worker, but you are not ready to lead the first ever
Hell’s Kitchen in Las Vegas. Thank you so much
for having me here. – Thank you.
– Thank you. Girls, guys.
– Bye, Manda. I love you guys. Be good to each other. Bye, Manda. MANDA: This did not end the
way I thought it would end. I weeded our kitchen, and
I’m pissed as hell about it. At the end of the
day, like, I want a better life for my babies. I hope that they know that
I’m better because of this, but I’m mostly better
because of them. So I can’t– I just can’t
wait to go see them. Listen carefully. You each now have
a 1 in 10 chance of becoming head chef
of Hell’s Kitchen flagship, Caesars Las Vegas. Think about that. Yes, chef. Good night. Good night, chef. Good night, chef. They’re always going
to put me up first. I get it. But guess what? It’s in the past. Guess who’s waking up in
Hell’s Kitchen again tomorrow? I still want this. Oh my goodness. When they were walking
down the hallway, you could hear them fighting. In front of the chef,
they’re still fighting. The ratchet reds
are just ratchet. ELISE: Did they forget
that this is a competition? I don’t need no friends. I got plenty of friends at home. And I can have more friends
when I win this quarter of a million dollars. Like I don’t need
their friendship. I don’t care if they ever
speak to me again after I win. Manda said she never heard
the ticket that sunk her team. Sadly, she’s not
going to hear her name being called as the winner
of Hell’s Kitchen either. Goodnight. Goodnight, Chef. I don’t know why my name
even came out of Elisa’s mouth. She goes up and tells
Chef Ramsay that I’m not accountable for my mistakes. She’s straight up lying,
so I’m just calling her out on her bullshit. Hey, Elise, I literally
looked me straight in the eyes and said I take responsibility
for that chicken, and you went up there
and told him that I’m not accountable for my mistakes. You don’t take
responsibility– I looked you
straight in the eyes. I’m not going to argue you. I’m not going to argue with you. Just because you voted her
down as one of the weakest players on the team.
Now she’s mad. No, it has nothing
to do with that. Then what is the
problem, Elise? You didn’t take responsibility
for tonight’s dinner service. You didn’t. How was the dinner
service my fault? I’m not going to argue
with you, because it’s not worth my energy.
– How is it my fault? Bye.
Boop. Oh my god with
the boop, Elise. Yes. I definitely booped her again. I don’t want to have any
hard feelings with you, Elise. I don’t have
any hard feelings. I’m here to win.
– Be honest from now on. You skated through
dinner service tonight. I did not. You were not on our
side of the kitchen. I ran two stations tonight. Now you’re going to have to
put your money where your mouth is, and you haven’t thus far. I’ve been doing that. I thought you
were done arguing. I am done. Then shut up. Plus, she’s not
going to talk and think I’m not going to defend myself. Boop that. Michelle walks around
with her nose in the air as though she’s like the
greatest chef that ever graced Hell’s Kitchen, and
I’m just waiting to see the proof in the pudding. Like, but where though? Like where? Where– where– where is it at? No more I didn’t cook this. No more I’m not
taking responsibility. You’re going to have to
take responsibility now. I took responsibility. God damn it. Like, I’m not going to
sit up there and lie to try to kiss ass or be cliquish.
I’m not here for that. Who lied? I need zero friends here.
I don’t care. – Who lied?
– I’m not here for friends. Who the fuck lied? Bring that energy
tomorrow in the challenge, and maybe you can win a point. How about that? Elise, you need to start
worrying about yourself. ELISE: Oh, if that ain’t the
pot calling the kettle black. No one agrees with you, Elise. I just want the
fighting to stop. ELISE: If I was you, I would
stop talking shit already. Good morning, Elise. It’s a great morning. It’s not. I’m going to beat
up on you every day. OK, Elise, whatever. You talk all this junk. I’m the strongest member of
the Red team, you’re not. Elise– Because your numbers ain’t
backing up shit you sayin’. This shows how
immature you are. Your numbers ain’t
backing up shit. This shows immature your are. Your numbers ain’t
backing up shit. Elise, you’re a fucking bully. And I’m not even
talking to you. This is proof that
you’re immature. – I don’t care.
– I’m not talking to you, Nick. I don’t care. Stop trying to
fight her battles. Here comes Nick
with all of this. Move to the side. We ain’t even talking to you. Boop. – But I can say whatever I want.
– Bye. – I can say whatever I want.
– Bye. Bye.
Check the scoreboard. Girl’s team’s losing. Bye, Felicia. Bye, Felicia. He said, bye, Felicia. Yeah, girls’ team is
losing, but my scores aren’t. Oh, yeah, well, guess what? You’re still on our team, honey. Boop, boop, boop, boop. Good morning. Line up, please. What the hell? Is it a boat? Oh my god, it’s a boat. Right. Who’d like to go fishing today? Oh, god. I’m ready. Dana, you ever fished? I just sit on the
boat and drink, Chef. Isn’t that the point of fishing? To just get drunk. Now, all of you today will
be fishing, but not in a boat like that. Oh. Is it a rowboat? Today, you’ll be fishing
right here in Hell’s Kitchen’s very own lake. Oh, wow. I’ve chosen five unique
different types of fish. You’ll find the name
of ingredients written on those lures, just like this. On that is what? Portobello mushrooms. Portobello mushrooms. Have a quick meeting and
decide who’s cooking what fish. I want to do the snapper. – I’d rather do the char.
– I’ll do cod. I want the sole. I want do the snapper. – I want grouper.
– You ready? Yes, Chef. Follow me. Let’s go. NARRATOR: In today’s
challenge, the chefs will search for lures
listed with ingredients to use with their fish dish. They will then hook their
lure into the fish’s mouth and throw it to their
teammate across the lake. Easy, don’t chuck it. NARRATOR: Each
chef will continue their search until they
have seven ingredients or their time runs out. On your mark,
get set, go fish. Let’s go. Come on, think
about your dish. Think about your ingredients. I already know I want to
do a potato scale Dover sole, so first thing I’m
looking for is potatoes. What do you got, Van. What do you got? Yukon potato. Stick it in there.
Stick it in. Come on, man. Stick it in,
Van, nice and deep. Get it in deep. Sorry, Van. Throw it back. I don’t mean to drop the fish,
but this shit is wet and heavy, and it’s like slapping
me in my face. Oyster mushroom. Oh my god. This is disgusting. All right, well done. Oh my god. NARRATOR: Both Van
and Barbie safely collected six ingredients. Right. Next up, grouper. Go fish. A litlte starch, Robyn. NARRATOR: But things are
getting a little more dangerous. CHEF RAMSEY: Watch out, Van. Oh, damn. This is probably
the funniest thing I’ve ever seen in my life. Good job, Robyn. Well done. Right, cod. Go fish. Let;s go. These people can cook,
they can handle knives, but they can’t catch a fish. Cauliflower. Next round, red snapper. Fish coming back. Whoa. Yes. Perfect. Yes. That’s a hot mess. Oh, it’s OK, Elise,
it’s called water, and you’ll be fine. 40 seconds to go. Elise, there’s seven
ingredients on the Blue side. You only have two
things on the board. I don’t feel sorry
for Elise right now. Most of us got
seven ingredients, which is actually a lot. What’s up there? Asparagus, quinoa. I don’t want to lose,
but at the same time, it’s kind of like karma. I cannot find shit. Elise, what are you doing? Trying to find something. Oh my fucking goodness. 20 seconds remaining. Fuck. Elise, just pick something. There’s no fucking acid. You’re going to
screw your team, Elise. 5, 4, 3, 2, 1, and stop. Mad. NARRATOR: With all
the chefs armed with their chosen protein– Oh, look at that grouper. Beautiful. NARRATOR: And up to
seven other ingredients– I’m gonna make like a pesto. The lemon and the ginger. It sounds good. NARRATOR: They will
have 30 minutes to create a winning fish dish. Com on, guys, be smart and
thoughtful about your dishes. Make sure your fish is scaled. Sorry.
You all right? Yeah, I’m OK. Sorry. NARRATOR: But not
everyone is confident. Mine is going to be
a struggle, because I only have a few ingredients. Elise ends up with
three ingredients and the complaining
just won’t stop. I’m going to try to
be as creative as I can, but I’m at a disadvantage. Oh, boy. What are you all
doing for your dishes? Concentrating on them. OK. Just wanted to see
what’s going on. Just under 19
minutes remaining. Come on, guys. Make sure your fish is
cooked perfectly, guys, OK? All right. Blue Team, we got this one. I’m feeling good. I picked some good ingredients. Nice, you going
for the scales? Yeah. Potato crusted Dover sole. That’s nice. How you sticking them on there? A little butter. My sole has soul. The thing’s a work of art. Good. 10 minutes, guys, here we go. Fuck. Are you OK? Fucking mess. I throw my fish down. This thing starts
falling apart, and that looks like sloppy, hot mess. You all right? Do you need any help, Van? Oh. – Van?
– Van? Fucking hell. NARRATOR: There’s less than
seven minutes left in the Catch of the Day Fish Challenge. Are you OK? Fucking mess. NARRATOR: And Van’s
Dover sole is looking like the one that got away. You all right? Do you need any help, Van? Van? Van? Fucking hell. I’m frustrated right now. I had to throw the
first piece of fish out, but I got another piece of fish. I’m about to get it on. I could be screwed here
if I don’t pull this off. Just under two minutes to go. Gotta start plating. Come on, guys, finish strong. Get out of here.
– Sorry. Sorry.
– Come on, Robyn. CHEF RAMSEY: 5 4,
3, 2, 1, and stop. Well done. Now, I do have
something very important to tell you right now. I’m sending today’s
winning team to Las Vegas. Oh, shit. Wow. Oh my god. I just want to get
out of this place, and I’m just freaking out. I want to go to Vegas. We got to win this one y’all. Right. Listen carefully, all of you. I can’t think of a better
judge to help me today. His outstanding restaurant
Providence is a fish paradise and has earned two
Michelin stars. Please welcome Chef
Michael Cimarusti. Thank you. I’m super excited. Michael Cimarusti,
I’m a big fan of his. – Are you well?
– I’m doing well. How are you? Very well indeed, thank you. I love seafood. He has a beard like mine, and
he’s not afraid to show it off. The beard game is strong. Right. Let’s start off with
the battle of the cod. Let’s go, please. Come on, Jennifer. Let’s go, Nick. All the New
Englanders are up here. I see y’all. Nick, go fish. This Massachusetts girl, I
got a few things up my sleeve. Jennifer, why don’t
we start off with you. Chefs, it’s
pan-seared cod, and then some candied pecans and haricots
verts with some soy sauce. Nice balance. Salty, sweet, I get
that, and seasoned well. Thank you, Chef. Fish is nailed. Beautiful glistening in the
center, crispy skin on top. Jennifer, welll done. Yes! Nick, describe
the dish, please. Chefs, what you have
is a pan-roasted cod, some crispy prosciutto, and
a lemon chive beurre blanc. So you decided to take
the skin off the cod? Yes, Chef, I’m not
a fan of cod skin. What? I would definitely go with
Jennifer and the Red Team. Nice job, Jennier, Yeah, Jennifer! Nick, you know what? I’m going to go pack. Right, next up, the
battle of the grouper. Let’s go. Come on, Robyn. Let’s start off
with you, Robyn. Describe your this
dish to Chef, please. I have a seared grouper with
salsa verde on the bottom, topped it with
the avocado crema. I like the creaminess of
the avocado with the fish and the salsa verde. Good job. Thank you, Chef. Michelle, please
describe your dish. Chef, I have a
cast iron grouper. The broth on the bottom
is cucumber lemongrass. You know, when you have a
big block of fish like that, you really have to season
aggressively on all sides. I got to give it to Robyn. Good job, Robyn. – Thank you, Chef.
– Yeah. What the hell, Robyn? Like, why couldn’t you
produce these good dishes when you were on the Red Team? You have to go to the Blue
Team and then beat me? That’s all right. NARRATOR: The score is
now tied and the Red Team is hoping that
Elise has pulled off some magic with her
snapper and her three additional ingredients. It kind of feels
like two dishes. Rather than being
a red snapper dish, it’s more of a quinoa dish. I only got three ingredients,
so I’m at a disadvantage. I’m so sick and
tired of hearing Elise and all these excuses. Sorry, Chef, she put
herself at a disadvantage. You’re right, Chef. It was my fault. So asparagus, I expected
two or three ways, and that would have helped
bulk up the ingredients that you’re missing. Milly, please describe to Chef. What we have here is
a Caribbean red snapper and cinnamon yams. I like that. You’ve put so much flavor
into that piece of fish that it just sort of
like stays with you. I’ve got to give it to Milly. Thank you. Thank you, all. Elise, you can’t blame
anyone but yourself for only choosing using
three ingredients. Boop, boop, boop. Have fun in the dorms. NARRATOR: The Blue
Team now leads by one as Benjamin’s arctic
char with peas and pancetta– Love the presentation. Thank you, Chef. The fish is
cooked beautifully. NARRATOR: Faces off against
Dana’s Atlantic char with chorizo hash. The hash is very delicious. Good flavor with
chorizo and the celery. Absolutely on point. Chef, it’s a tough one. I think I have to
give a point to each. – Yes.
– One to each. Thank you, Chef. NARRATOR: With the Blue Team
maintaining their small lead– We’re still in this. NARRATOR: It all comes
down to Barbie’s Dover sole with creamed leeks. The fish is cooked
pretty well, I think. Good job. NARRATOR: Versus Van’s
potato scale Dover sole with bacon and Swiss chard. This dish works. The potato scales are awesome. Thank you. Yes, Van. So this is a tough one, Chef. I can’t even right now.
I can’t. I can’t. This is so nerve racking. I just have one
question for you. Yes, sir? Are you feeling lucky? I’m feeling lucky, baby. Because you’re going to Vegas. Yeah. Let’s go, V. Yeah, baby. Thank you, Chef. Hell, yeah, I’m
feeling lucky, Chef. Let’s go, Blue Team, we’re
going to Vegas, baby. Yes. Yes. I guess I got
to unpack my bags. All of you join
me in thanking Chef, giving up his days
to be here to judge this incredible competition. Thank you, Chef. Thanks so much. Thanks, guys. Thank you. Blue Team, so you know
you’re going to Vegas, but what you don’t know
is you’ll be staying overnight at Caesar’s Palace. Incredible. And if that wasn’t
enough, we’re going to get up on the world’s
tallest Ferris wheel, 500 feet, the Link High Roller. Nice. All right, one more thing–
ladies, it’s quite a big thing. You might want to go like that. Earmuffs? Arriving in
Vegas is important, so you’ve got your
own private plane. Thank you, Chef. Get out of here
and have some fun. Oh my god. I’m about to go to Vegas
for the first time. Milly out, wheels up. I’m gone. Oh, ladies, you five are
in for a slimy difficult day. Slimey? Today is fish delivery day. Ah, fuck. Hundreds, and I mean hundreds
of pounds of the finest fish available, I want them
descaled, filleted. Hey, come on, it’s not all
bad news, because there is a very special lunch for you. I’m sure, Chef. Yep. Head to the patio. I had my bags packed,
my outfit ready. I’m so bummed. I thought we had it. I really did. Yeah, I did too. Say, what? Baby. Yeah, baby. Look at that. Wheels up, let’s go, y’all. Here we go, baby. Never been on a private plane. Thank you, Wheels Up. It’s party time, so I’m a party. Balling. See you later, coach. I am flying private
planes from here on out. We just rode straight
through a cloud, bro. We riding through clouds. I would like to think my
hands for being so great. Thank you, Milly’s hands. Thank you, Milly’s hands. This is going to suck. Yikes. Another delivery, like
haven’t we finished doing deliveries in Hell’s Kitchen? I don’t understand. It’s a never ending task. That’s not going to work. You need a hammer, do you? Yeah, something. Is there anything else around? You get it drunk first, Chef. Here we go. Oh my god. Fish delivery day. Deliver me from this
punishment, please? Hey. Oh my god. Welcome to Hell’s Kitchen. OK, Michelle, I’m
scared to jack this up. Here, we can do it together. Push the tip of your knife
down so you stay on the ribs, and then just get the
the line going first. I love this teamwork. You feel these
bones right here? – Yes.
– Hold it at the end. OK. You got it free. Thank you. Michelle, we’re
turning it around. I’m tired of fighting. Just keep going like this,
but you have to remember the– How come Dana’s
going that way? Because Dana wants to
pull a lot of pin bones. What? And she flipped it over. Why are you commenting
on what I’m doing? I feel like there was
a little bit of unity. I’m even talking with Michelle,
which is progress, because I had nothing to say to her. It seems like
everybody’s gelling and then Barbie throws
salt and shade and stuff, and I don’t really
even understand. Let me get it ready for you. Want me to show you? No, I got it. Please don’t take the tail off. I need it. Thank you. I was just taught to cut fish
a different way than that. So I’m going to do it the
way that I know how to do it. I was just taught by
a master sushi chef. I’m hoping that Barbie
comes back from the dark side, because I can’t deal with her
throwing shade much longer. What is your problem? I don’t have a problem. Is it an ice cream sundae? Chef Ramsay’s made
his protein shake. It looks so good, but
I know that it’s not. Look at Dana go. Oh my god, I’m going to puke. Oh my god, that is– ugh. I am not feel like
drinking that shake. I’m going to get through
this any way I possibly can. – What, she’s throwing it out?
– Putting it in the trash can. Cheating. Here. Because Barbie threw it in
the bin, the whole team, you have to finish it. What? We have to finish it? It’s not that serious. It’s not that serious? I’ve had enough of Barbie. She’s a lunatic. Send her as packing. I’m just going to
get it over with. Thanks, Barbs. You’re an asshole. of Chef Christina. Congratulations.
Hello. Hello.
Congratulations. Welcome to Vegas. You guys ready to
take it all in? Yeah. Chef Christina won our
season, and now she’s Chef Ramsay’s right hand woman. Anything she has to
say, I’m taking notes. Guys, look at that. Oh. Look at that. I love it. Shoot for the stars, baby. Watch your step. Wait until you see the view. Oh, I love it. Take a look at
this strip, guys. Awesome. For one of you guys,
this is going to be home. Can’t wait to move here. I’ve never seen
this many lights. I’ve never seen
this much energy. I love it. This would be your family. That’s where I want
to be the chef at. That’s the Hell’s Kitchen I
want to be the head chef at. I already see myself
there at Caesar’s Palace. NARRATOR: After a punishing
day that left a bad taste in the mouths of
most of the Red Team, the Blue Team is
back from Las Vegas and both teams have begun
prepping for tonight’s Asian fusion menu. Let’s put the
black cod down below. What is the red peppers for? That goes with
the papaya salad. Oh my god, it’s
Asian fusion night. I’m just hoping it doesn’t
turn into confusion night. That shallow fire
there, is that for the– Soft shell crab, Chef. – Get another one on–
– Yes, Chef. In the even we
burn the first one. Yes?
– Yes, Chef. Yes, Chef. New York strip,
render that fat down. Yes, Chef. On one, get two on, yes? Yes, Chef. OK, let’s go. Yes, Chef. – Right, Marino?
– Yes, Chef? Open Hell’s Kitchen, please.
Let’s go. Right away. NARRATOR: It’s a star studded
affair in Hell’s Kitchen tonight, and the
dining room is filling up with enthusiastic patrons. VIP guests– Here we go. Here we go. Hello. NARRATOR: And two Chef’s tables. Wow, front row and center. Good luck, Blue, come on. NARRATOR: Who are all
being treated to Chef Ramsay’s new Asian fusion menu. Five spice duck breast. Soft shell crab and probably
the New York strip, yeah. Where the drink at? Where the drink? – Hi.
– Welcome. Thank you.
Huge fan. Congratulations.
Likewise. – How are you, sir?
– Welcome. Good to see you. – Likewise.
– Hi. I’m Barbie. Hi, Barbie, I’m Cheryl. I’m on the lead. I love watching you on
“Dancing with the Stars.” Thank you. Thank you for having us. You are so amazing. Black girl power. I had to say that. Thank you for coming. I was like, oh
my god, like, ugh! Like she’s more amazing. I love watching you on TV. – Thank you so much.
– And welcome to Hell’s Kitchen. Thank you.
This is so cool. Let’s go, ladies.
Two twos, yes? Yes, Chef. Two salmon, one
cod, and one lamb. Two salmon, one
cod, one lamb, Chef. – Barbie?
– Yes, Chef? Can you push the
team, please, yes? Yes, Chef. Chef Ramsay comes over
asking Barbie to lead, and I’m like she don’t know how. So I got to take this over
because I’m not about to watch her sink our ship. Two salmon, one
cod, one lamb, y’all. Two salmon, one cod, one lamb. Yes. Two salmon, one cod, one lamb. One cod, one lamb,
followed by two salmon. OK, sounds good. Six minutes to the window. Six minutes heard. Six minutes heard. I am on Team Petty, and
Elise is, what is it? The team captain. Five and a half minutes, two
salmon, one cod, one lamb. Two salmon, one cod,
one lamb, 5 and 1/2 minutes to the window, heard? Come at me. Come at me. Do you know what’s
coming up next? Two duck, two strips,
two strip, two sole. Two duck, two strips. Followed by two strip,
followed by two sole. Two duck, two strip,
two strip, two sole. We’ve got two strip,
two strip, two sole. Look over there, look. – We got this?
– Yes. Yes? Yes. OK, we get it. All right, we got this. OK, Blue Team, let’s
do one four top, yes? One sole, one New York
strip, one cod, one lamb. Yes, Chef. Strip, cod, sole, lamb. Strip, cod, sole, lamb. Strip, cod, sole, lamb. Strip, cod, sole, lamb. Yes. Thank you. Strip, cod, sole, lamb. Strip, cod, sole, lamb. Robyn, pleasure. Robyn, it’s a pleasure. Nice to meet you, Robyn. Robin is such a ham. I won three challenges
and three services. Come on. And I had to fight
for my life in here. I think it’s great
that she’s personable, but she needs to focus
on why she’s here, and it’s not to be
Miss Congeniality. It’s supposedly to
win Hell’s Kitchen. I heart all of you. Maybe I’ll hire
her as my sous chef. Robyn, what are you doing? I’m pulling out the pin bones. I need three minutes. Robyn, hurry up, will
you, fanning around. How long for sole,
New York, cod, lamb? I’m walking garnish
in one minute. I need two more minutes
on this cod, guys. OK, so let me tell you
something, Blue Team. We’re slowing down. Hey, pick your
heads up, less talk. Let’s go. Not stopping, Chef. Two cod, two
salmon, two strip. Two cod, two salmon, two strip. There are not two
strips, there’s one. 2 and 1/2 minutes
to the window, yes? Two minutes. It’s always the same stuff. It’s like Elise thinks
that she’s the queen bee and Barbie thinks that
she does nothing wrong. As part of the Red Team,
it sucks for all of us. Two salmon, two
cod, two strip. Garnish is in the window. One strip. It’s one strip, Elise. Two salmon, two
cod, one strip. Well, drive it, Barbie. Don’t give me an attitude. Either you’re going to
drive the tickets or I will. Stop. I’m not doing it tonight. You have guests in the kitchen. Knock it off. Elise is not
going to run shit. Not today, sister. Not today. Where’s the cod, and the
salmon, and New York strip. Coming down. Walking, Chef. Hey, come here, you guys. Oh, Lord, here we go. Hey, come here, you. Come here.
All of you. All of you. Fuck. Bashing the bread. What’s happened? That is ice cold.
Touch it. That’s cold now.
– Oh, wow. That’s cold. Cold, Chef. If you’re not
ready, don’t send it. Yes, Chef. Pretty much five times a
day, I say that Barbie sucks. – Barbie–
– Time the time you need. I am. Barbie, can I help
you with New Yorks. No, please, don’t. I’m going for number six. Barbie sucks. Barbie, please, don’t– please, bounce back.
– We’re OK. – Let’s not fight.
– We’re OK. You’re going to fuck
the whole kitchen. We’re good.
We’re good. Let her bounce back. She can do it. We’re OK. Let’s go. One order, table
three, one sole, two lamb, two New York strip. Yes, Chef. I’m five minutes out. – Come on, Van, talk.
– Five minutes, Chef. Talk, talk, talk.
Let’s go. Come on, Van,
open up that mouth. How you looking, Milly? I’m looking good. Sole right behind you. Hey, the lamb
beautifully cooked. Thank you, Chef. New York strip, fucking raw. Uh-oh. It just go in slow
motion, like– You slowed me down,
it’s raw in the middle. You can’t fucking send me that. Yes, Chef. Fuck in the pan. Yes, Chef. Raw steak. Oh my fucking god. Can you give me a time? Because i will send the lamb. Um, I need five minutes, Chef. Fucking hell. Dude, you have like
13 steaks over there. Are one of them cooked right? Boop, as Elise says. You got another backup? You got another one? I got another one,
just need five minutes. Chef Ramsay come
over, he give me that little slap on the hand. Walking steak right now.
– All right. Now it’s turn up time. Service, please,
John, pick up. NARRATOR: Milly’s steak
is finally meeting the diners high expectations. I have to say that my
steak is really good. While over in
the Red kitchen– Hi. The jury is still out. Salmon garnish. – Here, check on them now.
– Yes, Chef. All right? It was just there. How’s it going? How’s your duck? I can fix that for you. I have another one. I can make it more done. We’ll cook you
some more duck, OK? Yes. Barbie, he said no. You guys are– I’m so sorry. Are you all enjoying your meal? Barbie is a nut case. She’s like, I’ll
cook it for you. And he’s like, no. I’m good.
I’ll cook it for you. No, I’m good. I’ll cook it for you. No, I’m good, so I’m like,
this shit is getting weird. Barbie, he said no. Like, they see the crazy
in you like we all do. Chill. Please fire one
duck garnish for me. Why am I firing
a duck garnish? Because we don’t
cook for ourselves. We cook for our guests. He said he didn’t want it. Our guest wants– He said he didn’t want it. Fire a duck garnish, please? Come on, ladies, please? You’re a liar, but
it’ll all come out. Listen. It’s annoying. It’s like weird.
– Stop. Don’t even. Later. Barbie? Elise? Close the door. Yes, Chef. I walked up to the chef table
and asked them how everything was, and one of our
guests said that he preferred to have his duck
cooked a little bit more, and I said, OK.
– Fine. – She’s a liar.
– Go ask the table. She’s a liar. She’s mad because I was
driving the tickets tonight. She wasn’t. You two, sort it
out now in here. yes, Chef. Sort of out in here now. Your differences. Yes, Chef. – We don’t cook for ourselves.
– Don’t start. You’re a lunatic. It’s done. Don’t put your hands in my
face and don’t fucking call me a lunatic.
– You’re a lunatic. You’re cuckoo like “One Flew
Over the Cuckoo’s Nest” crazy. You right. You absolutely right. On order, chef’s table,
one cod, one salmon, one New York strip, one duck. Heard?
– Yes, Chef. Yes, Chef. Heard that. Cod’s going in, guys. And I got New York strip. Van, do you need any help? Heard, Van? Come on, Van. I’m in front of Dan, my idol. All I know is you
better not mess this up. We’re good. Heard. I’m walking my duck
and my steak right now. Where’s the salmon? Van, please, connect with me. I’m getting a little
bit fucked off now. Bringing it in right now.
We have it. Yeah, but it’s your job
to fucking bring it then. Not me chase you. Yes, Chef. Let’s go. Take that. I’m standing waiting. I’ve sliced the duck. I’ve sliced the beef. He’s yelling
about your entree. Yeah. Not my entree. It’s a little bit too
fucking late back over there. Oh my god, I’m so anxious. Look. OK. Van, you must have
had a longer night in Vegas than I
did, because you’re moving super slow right now. Turn the fuck up, bro. Come one, just put it down.
I’ll do that. Put it down.
Go, go, go. It’s hot. Yeah. That’s over. I trusted you, Van. Where’s the fucking bounce back? Van has shut down. NARRATOR: The restaurant
is filled with VIPs and one very hungry chef’s table. Look. OK. NARRATOR: And Van’s constant
screw ups on the fish station– That’s over. NARRATOR: Has Chef
Ramsay asking– Where’s the
fucking bounce back? Enough’s enough. Van has shut down. Watch this. Watch. Mine’s delicious. How’s yours? Hasn’t arrived yet, has it? Do you need more salmon, Van? I have one left. Re-fired salmon,
already here, y’all. You ain’t got to worry about it. I got one in my back pocket. Yep, go. And the salmon. Thumbs up? Thumbs down? It’s very good. Last table, let’s go. Two Dover sole, two
salmon, two New York strip. Yes, Chef. How long? I got six minutes on that one. On order, four
orders, table 50. Last table. Two scallop, two sole, one lamb. Yes, Chef. Let’s finish strong, guys. Yes. Heard. Duck, Chef. Duck, nicely cooked. Sizzle is hot. Oh, there it is. The scallops are really good. Scallops are great. Oh my god. Red Team, five desserts. Yes, Chef. Stoves off, please, Nick. Yes, Chef. I’ll keep this brief. Now, both teams
did finish service, but I was surprised
by the amount of pain it took to complete service. That’s why the losing
team tonight is the Blue Team and the Red Team. I want both teams to
go back to the dorms and come up with two people
that you’d be stronger without. Yes, Chef. Get out of here. I’m nervous. I know my service
wasn’t perfect. It could easily be me
up there, you know? I don’t now. This is so– this sucks. This sucks. This is really horrible. Van, out of all of
us, I think you have the most struggles in service. Van, I think that you can
improve on communication in the kitchen. His fault is that
he just gets quiet. Even when I’m
vocal, I’m quiet. I’m not putting myself up there. I’m gonna say Robyn. Nick, what could I improve on? Being frazzled. Yeah. So I see how it is. I know I was new to the Blue
Team, so they got to put me up. I’m doing nothing but
getting better and better, and that’s obviously
a threat to this boys. Because it’s total
bromance going on. Robyn? I’m basing it on tonight. Van and Milly, that’s it. Y’all tripping. That’s how I see it. I agree. Tonight I had one
New York comeback. I’m just being real. The finesse ain’t there. Fuck that. Like I’m the weakest
person on this team? It is what it is, man. They think that ain’t a
person like me deserve to work for Chef Ramsay in Las Vegas. That’s what it is. They don’t– they
don’t think, like, it’s no way like a guy like
that from a neighborhood or the way he is. No. Fuck all that. This is about food. I know if they put me in
a kitchen with anybody in this building, I’ll
wreck them period. ELISE: Let’s all be quiet! This is ridiculous. [screaming] Somebody was running their
mouth running off tickets. She didn’t have garnish up. Can you wait a minute? She was telling you
what the next ticket was. – Can you wait a minute?
– I never fired it. Can you wait a minute? I’m right here. Fuck off right now. I’m so sick and tired
of the fucking bullshit. I’m tired of the bullshit. Do the vote. Why you’re the only
one who got to speak. We’re done. Vote. Elise, because
of the argument. I’m not the weakest
link on the team though. We’re better off without
the attitude though. Exactly. But Barbie, the two of
you were literally fighting. We all got yelled at for what
happened between you two. This didn’t work at all. There was more problems in
the kitchen tonight than that, but I don’t think y’all
would be better without me, but that’s fine, because I know
I’m a better chef than she is. Every single time you’ve
been on the meat station, that shit is fucking moo, cluck,
cluck, like that kind of raw. That shit was clucking. BARBIE: You have not
had a good service yet. You’re a lunatic. I’m the lunatic? Barbie is a crazy old lady,
not just like, girl, you crazy, but like batshit crazy. Up here something
is wrong, Barbie. You need help. Did she just call me crazy? You gonna cry tonight, Elise? No, because you’re going
to go home before me. Yikes. BARBIE: Are you kidding me? You’re full of shit. You’re a liar, and you’re a
schemer, and you’re a cheater. You’ll never win. Even if you make it past
tonight, you’ll never win. You’re not going to beat me out. You’ll never win.
– I love it. So I’m not worried about it. She just wants to throw
people under the bus. This is not a bus ride. It’s a train wreck. You’re a train wreck. Choo choo, choo choo,
choo choo, motherf***er. Choo choo. Nick? Yes, Chef? Blue Team’s first
nominee and why. Our first nominee
is Robyn, Chef. She’s still a little
unsure of herself, and to win this competition, you
have to be absolutely positive that you’re going to win. Blue Team’s second
nominee and why. Our second nominee
is Milly, Chef. Milly had one of the
poorer performances in service tonight. When we in there on
the line, you ain’t never got to worry about me. I’m not arguing with you. Don’t. Blue Team, I want to
hear from somebody else. Robyn, Milly, Van, step forward. Van, 30 seconds, why should
you stay in Hell’s Kitchen? Because I’m a hard worker. I got creativity. I can cook. I have a gift to make
people happy with food, and I just feel
like I can win this. Stay there. Robyn, 30 seconds. I’m passionate,
hardworking, loyal. I’m honest. I don’t think I deserve to
be up here right now, Chef. Robyn, back in line. Thank you, Chef. Milly, 30 seconds, why should
you stay in Hell’s Kitchen? I have the most
passion, and I want this more than life period. I’m confident when I taste my
food, and I went into the pass, I don’t even got to check to
see if y’all like it or not, because I know for a
fact that it’s the right standard and it tastes great. My decision is,
Milly, get back in line. Thank you, Chef. Van, come here. Yes, Chef. Young man, keep
your head up, focus, and continue on that journey. Thank you, Chef. Bye, Van. Wow. Hell no, I’m not the
weakest chef on the Blue Team, but I’m not going to sit
here and argue about it. I definitely came
here this time to let my cooking speak for itself,
but it didn’t work out. Move on to the next one. I just want to make
people happy with food. I’m not done yet. Dana, first nominee and why. Our first nominee
is Elise, Chef. Sometimes she bullies members
of the team, when we’re trying to get food out of
the kitchen, and we weren’t really hearing the
call because she was fighting. Red Team, second
nominee and why, please. Our second nominee
tonight is Barbie. She does not get
along with the team, and she’s had several poor
performances in service. And you can’t cook
meat, your shit be clucking at the fucking pass. Cluck. Her shit be clucking. – And a moo.
– Moo. Oh, yeah, her shit’s mooing too.
You right. She could milk that shit. It was so alive. Barbie, Elise, step forward. Barbie, 30 seconds, why should
you stay in Hell’s Kitchen? I made some
mistakes, but I will not make those mistakes again. I have tried to get
along with my team. My team does not want to listen. They do not want to
humble themselves and they do not want to
be honest with themselves. Elise, 30 seconds, why should
you stay in Hell’s Kitchen? I’m the strongest
member of the Red Team. I’ve been in the top of the
challenges, unlike Barbie. My decision is Elise and
Barbie, get back in line. So let this be a
warning to all of you. When I tell you what
your weaknesses are, you need to correct
them quickly, otherwise you’ll be gone. Now fuck off, will you? That was intense. I don’t even know what happened,
but Barbie is still here. This, this is not
happening again. This cannot happen again. We need to trim some more
fat, and I’m not fat. Listen, Blue Team, I am
not any of your friends. I will be your
employer, if anything. Thank you all for showing
me who you were, Blue Team. CHEF RAMSEY: Van’s always had
one of the loudest voices here. Tonight, not only did he lose
his voice, but also his dream of becoming my next head chef. F*** off, will you? Van left, that
was very unexpected. It really doesn’t
make any sense. Barbie should have
definitely gone home. I want Barbie to go
home, but not bad enough to throw a dinner service. She’ll do that to herself. And let’s not forget that Barbie
is a whole other level crazy. You forgot your
meds at home crazy, like is it time for
your dosage yet, crazy. I didn’t see that coming. Barbie should have gone home. WOMAN: Should have gone home. I never heard Barbie that mad. Like her eyeballs were about
to, like, pop out and be like You’re a lunatic. I’m the lunatic? We’re done. Vote. She has like a
really distorted perception of reality. That’s what I’m saying. BARBIE: I’m
listening to my team, and they’re going stir crazy. These girls can chat
away, talking about me, but I’m going to keep
my eye on the prize, and get myself ready to win
Hell’s Kitchen All-Stars. I don’t think anyone
here is a legit lunatic. What? You don’t think Barbie’s nuts? That’s not normal! She has– she has issues. ELISE: Especially
when you’re like 50. She’s not 50. No, she’s older than Jennifer.
– How are you? 32. You’re 32? ELISE: Exactly. Don’t look a day over 26. They say, good
black don’t crack. That’s true.
Black don’t crack. Especially when you
work out and eat right. [burping] WOMAN: Wow. Oh my god. WOMAN: Is that a real camel? WOMAN: Yes. WOMAN: Oh my god. WOMAN: It’s huge. GORDON RAMSAY: Is
that a real camel? No it’s an inflatable,
with a pair of bollocks. Of course it’s real. BENJAMIN: The camel’s pretty
gorgeous, as far as animals go, of course. You know, my wife’s much more
beautiful than the camel. [camel bleating] [laughing] GORDON RAMSAY: For
centuries, camels carried spices, from Asia to Europe. Today the camel is
carrying a very important part of your challenge. MAN: Oh! Yes! Today’s challenge is
the 17th blind taste test. DANA: The Annual Hell’s
Kitchen Blind Taste Test! Ugh. You can’t see anything. You can’t hear anything. And so this is a hard challenge. GORDON RAMSAY: For
today’s challenge, you’ll be tasting
herbs and spices. And I’ve made an incredible
potato puree to act as a base. ELISE: I know herbs and spices. Like, I haven’t tasted
every spice in the world. But Chef Ramsay
has loved my food, so I’m confident with my palate. GORDON RAMSAY: But
there is one more thing. Oh god. One of you will be up here
competing in the taste test, and one of you will be sat
right over there, in front of a mashed potato cannon. Oh my god. GORDON RAMSAY: Now, if you
get three answers correct, your teammate will stay clean. But if you fail,
and get two wrong, your teammate will be
blasted with mashed potato. Robyn, what goes
with mashed potato? Gravy. GORDON RAMSAY: Thank you. That’s what happens if
you get three wrong. If you et all four wrong,
you’ll get dumped again with mashed potatoes and gravy. Right. Up first, Dana versus Robyn. Let’s go. WOMAN: Come on, Dana. GORDON RAMSAY: Michelle and
Milly in the chairs, let’s go. ROBYN: I’m kind of nervous
right now, because in my season, I didn’t do so well. Robyn, can you hear me? Robyn! ROBYN: But, to be
a great chef, you have to have a great palate. It goes hand-in-hand. Let’s start off easy. This is an olive oil mash. Here we go. Let’s see if Dana gets it. WOMAN: Come on, Dana.
– Parsley? [buzz] GORDON RAMSAY: Parsley. Wrong. What? Come on, Robyn. Olive oil? GORDON RAMSAY: Correct. How the fuck did she get that? GORDON RAMSAY: The next
one is poblano chili. Here we go. Dana, Dana, Dana. Here we go. Let’s go, Robyn. MAN: It’s tricky. Jalapeno?
GORDON RAMSAY: Wrong. [buzz] Close. If Dana gets this wrong,
do you know what happens? I’m getting ready, Chef. Coriander? [buzz] GORDON RAMSAY: Oh, man.
Wrong. Fuck. MICHELLE: Seriously? I’m going to stand over here. GORDON RAMSAY: Here we go. WOMAN: Oh my god. GORDON RAMSAY: Five. WOMAN: My fucking god! [laughing] He did say it was a cannon. GORDON RAMSAY: Easy one. Cilantro. Just the fragrance of that. That’s easy. Cilantro. GORDON RAMSAY: Correct. Here we go. Come on, Dana. Saffron.
[buzz] Saffron. What the fuck? GORDON RAMSAY: Wrong.
WOMAN: Oh, no. GORDON RAMSAY: Gravy, please. Oh my god. Oh my god! It’s so cold. GORDON RAMSAY: Last one. Vanilla. And Robyn, give it a go. Robyn is already two for three. That tastes like a
beautiful vanilla bean. Yes! [laughing]
– Mint? [buzz] Mint? Oh my god. Michelle. GORDON RAMSAY: Gravy, please. It’s double gravy. Oh, shit. Chef, I’m
traumatized right now. GORDON RAMSAY: Headsets off. Robyn, three for four. Great job. MILLY: I am so glad Robyn’s
palette was on point. I stayed dry through
the whole thing. GORDON RAMSAY: Up next is
Jennifer for the red team, and Nick for the blue team. Dana and Robyn, in the chairs. Let’s go.
WOMAN: Come on, Jennifer. You got this. Come on, Nick. GORDON RAMSAY: Let’s start off
with something a little bit easy. It’s a hazelnut mash. Now, Jennifer. Onion, chef.
[buzz] GORDON RAMSAY: Wrong. BARBIE: What is happening? An onion tastes absolutely
nothing like a nut. Nick. Chicken stock?
GORDON RAMSAY: Wrong. [buzz]
– Man. GORDON RAMSAY: Red bell pepper. Come on, Nick. Jennifer.
– Chives, Chef. [buzz] Oh, man. Oh my god. GORDON RAMSAY: Fire. It was like, so forceful. [laughing] GORDON RAMSAY: Come on, Nick. Jalapeno pepper.
[buzz] GORDON RAMSAY: Wrong.
– Ah! You should of just said pepper. GORDON RAMSAY: Fire. [laughing] Nick just shot in my mouth.
Thanks. Nick.
Appreciate it. [laughing] GORDON RAMSAY: Right. I can’t make it any
easier than this. Garlic. MILLY: Like, if you can’t
tell when something is garlic, you do not deserve to
be an All-Star all all. Roasted garlic? Yes! [ding] GORDON RAMSAY: Come on. Jennifer. Coriander, Chef. GORDON RAMSAY: Oh
my goodness, me. BARBIE: It’s garlic. What is happening? GORDON RAMSAY:
Gravy on the mash. [laughing] DANA: That was so gross. I’m, um, feeling a little moist. GORDON RAMSAY: OK. Fourth one, basil. Open please, Nick. MILLY: Come on, Nick.
– Basil. Yes! Yes! GORDON RAMSAY: Well done. Jennifer, the answer is? Celery root, Chef. GORDON RAMSAY: Oh
my goodness me. Wrong. Oh my fucking god! Dana, I’m so sorry! [laughing] GORDON RAMSAY: Double-whammy. [laughing] DANA: It’s just all gravy– mashed potatoes and gravy. It’s gooey. GORDON RAMSAY: Oh
dear, oh dear, oh dear. Guys, five to nothing. Up next, Barbi versus Benjamin. Jennifer, you’re in the
chair, and so is Nick. BENJAMIN: I am nervous
about blind taste test. I don’t know what I had
going in my first season, but I think I did really bad. Overcooked white bean, Chef. [buzz]
Fish. [buzz]
– Damn. Clam, Chef.
[buzz] [bleep] GORDON RAMSAY: Benjamin,
you surprise me. BENJAMIN: It was just
a complete failure. I don’t what’s the word, epic? I don’t know. GORDON RAMSAY: This is mustard. And Benjamin, open up, please. Here we go. Barbie.
– Mustard. GORDON RAMSAY: Correct. First point for the red team.
Benjamin. Mustard, Chef.
[ding] Let’s go, Ben. GORDON RAMSAY: Correct. Up next is black truffle. Benjamin’s got it.
GORDON RAMSAY: Benjamin. – Truffle, Chef?
– Yes! Yes.
GORDON RAMSAY: Right. Barbie.
Come on. Saffron?
[buzz] Yes!
GORDON RAMSAY: Wrong. This is Parmesan. And open, please. Let’s start with
Ben again, please. Cheese, Chef. I’ll take it. Yes!
GORDON RAMSAY: Right. Barbi, come on. Cheese. GORDON RAMSAY: Well done. So the last one, fresh dill. Ooh, he’s got this. GORDON RAMSAY: Barbie. Celery root, Chef. [buzz] GORDON RAMSAY: Barbie. Parsley.
[buzz] Oh my goodness, me. I’m so scared. GORDON RAMSAY: Fire. [laughing] MICHELLE: This is
so embarrassing. I’m so pissed off
with my team members, but I just have to
sit here and take it. Right. Up next, Elise and Milly. Yes. WOMAN: You got this, Milly. GORDON RAMSAY: Barbie and
Benjamin in the chair, please. This is so delicious. Open up. This is an incredible
chive mashed potato. There we go, Milly. Here we go. Onion.
[buzz] GORDON RAMSAY: Man. I don’t why she’s
fucking making faces at us. She sucks too. Onion.
GORDON RAMSAY: Wrong. [buzz] Let’s make things a
little bit easier. Caper mash. Let’s go. Here we go. Elise. Olive?
I don’t know. GORDON RAMSAY: Olive. [buzz] Wrong. Barbie, here we go. MAN: Look at Barbie. [laughing] ANNOUNCER: With only six
blind tastings remaining for the red team, and the blue
team holding a six-point lead– GORDON RAMSAY: If the blue
team get this next one right, it’s over. They have to get
one more point. Oh, fuck. Right. Milly. Capers, capers,
capers, capers, capers, capers, capers, capers. Um. ANNOUNCER: In today’s All-Star
Blind Taste Test Challenge, the red team trails
by six points. GORDON RAMSAY: If the blue
team get this next one right, it’s over.
Right. Milly. – Pickle.
– Fuck. GORDON RAMSAY: Wrong. Fire. WOMAN: Ooh. [laughing] Can the red team make
an incredible comeback? Last one. Parsley. ANNOUNCER: With only
six tastings remaining, Elise must answer correctly,
or the blue team will win. Very little margin
for error, red team. Elise first. I’ve tasted this before. Oh you’ve tasted it before. You’ve cooked with them before,
and you cannot get this wrong. – Celery root.
– Yes! GORDON RAMSAY: Wrong. Oh my god. GORDON RAMSAY: Congratulations,
blue team, you are the winner. Woo! MICHELLE: Today
could not have done any worse for the red team. This is our absolute
lowest point in the competition for sure. No gravy on the blue team. Yes, Chef. GORDON RAMSAY: Congratulations. I’m sending you to
dine at Roy Yamaguchi’s signature restaurant. Oh, shit. GORDON RAMSAY: You’ll
take some of Roy’s signature Hawaiian cuisine. I mean the food is incredible. You’re in for a treat. Fuck yeah. GORDON RAMSAY: And
there’s a fantastic prize waiting for all four of you. Woo! Blue team wins again. The blue team’s
unstoppable, to be honest. GORDON RAMSAY: Ladies,
I need you all to focus on separating peppercorns. [laughing] I need all the
pink and the greens and the blacks separated
for different sources. Once they’re separated, I
need them all ground, by hand. Oh. [laughing] GORDON RAMSAY: But before that,
we need to clean up the mess. And you know the best
way to shampoo a carpet. NICK: By hand.
– By hand. Thank you, Nick.
– Yes, Chef. GORDON RAMSAY: Blue
team, go and get changed. Thank you, Chef. Thank you, Chef. What happened to
the red team’s palate? I’m not sure, Chef.
GORDON RAMSAY: Barbie? You did two for four. You have the best
palate on the red team. Thank you, Chef. GORDON RAMSAY: Man. The rest of these girls
get their shit together, maybe we can get out of here. But until then, pfft. Oh. Oh. I touched my pants. I got potato in my ear. [laughing] Crank up the shower. And my bra smells like gravy. Ugh. It got all the
way down to my bra. Good luck with that. Let’s go. We’re free! We’re free! Again, blue team is free! MILLY: We out of here.
MAN: Here we go. WOMAN: Come on.
Come on. Come on.
Come on. It was a ton of gravy today. A ton. Right? So you have shovels, buckets,
all your cleaning supplies here.
– OK. WOMAN: And, uh, we have a
couple more tasks after that. WOMAN: Can we put
it in the middle? WOMAN: This is disgusting. Ew, why does it smells so bad? I don’t know. I just took a shower, and
now I have to get, like, ankle deep in this gravy again. Mmm, dinner. ANNOUNCER: While the red team
is steeped in punishment– This is disgusting. ANNOUNCER: –the blue team is
reaping their rewards at Roy’s. Hi, how you doing? ROBYN: What? Did we win Vitamix’s? MAN: Oh my god! Wow. WOMAN: Whoa! NICK: We just want a Vitamix. They’re top of the
line, and my husband’s going to be so excited to
know that I won a Vitamix. Oh yeah, baby.
Look at that. It’s so beautiful. WOMAN: So beautiful. MILLY: I’ve never been
treated this good in my life. I missed out on a
Vitamix on season 14. I come back and I
win the Vitamix. I’m happy as shit. Woo. Everyone, enjoy.
MAN: Thank you. MAN: Thank you.
ROBYN: Ah, thanks. NICK: This looks amazing. MILLY: Oh my god. He dropped a crazy
spread for the blue team. WOMAN: Look at this asparagus. MAN: Oh my gosh. MILLY: It’s lobster
stuffed with crab. It’s sushi all over the
place, beef tenderloin. This is looking good. Oh, man, pina coladas. ROBYN: Yummy. I really love sea food. It is crazy, Roy. Roy’s killed it. NICK: At least we can
appreciate it because we know what food tastes like, right?
– Yeah. MILLY: Oh, man.
MAN: Burn. [laughing] ROBYN: Damn, it feels
really good to win. Again, four times in a row. MILLY: We crushed them bad. Mmm hmm. MILLY: Like bad, bad. Boop. [laughing] Robyn beat them,
just by herself. I’m going to make sure that
I rub it in their face good. Damn, red team, y’all suck. Let’s have a great
service tonight. You guys are awesome. We can do it together. Yes. Cheers, guys. To the peppercorns. This is like picking a
needle out of a haystack. I think this is our
worst punishment yet. I think it is. How about Van yesterday? That was deep. That just goes to show you. It don’t matter what you say. Chef Ramsay could pick anybody. DANA: He wasn’t the one that
should of went home though. Who do you think
should of went home? Barbie. BARBIE: Guess it’s a good
thing chef didn’t think that. Right. The red team doesn’t have my
front, doesn’t have my back. They don’t have nothing for me. So I’m just going
to focus on me. Wasn’t trying to open no
can of worms with that one. That’s fine. I’m not scared to
state my opinion. And I’m not scared
to defend myself. Good for you. [scoffing] Holy fucking shit, Michelle. Like, damn! Barbie doesn’t trust Michelle. Michelle doesn’t trust Barbie. Unfortunately they need to
trust each other in order to get through dinner service tonight. Well, yesterday is yesterday. Today is today. And we’ll see what
happens tonight. Oh. All right. Who promises? Not Dana? DANA: I don’t know
what’s going to happen. I hope not. I don’t want to make a
promise I can’t keep. I didn’t say that, Barbie. Say what? That I don’t know what
to expect out of myself. That’s not what I said. Well do you have
faith in yourself? Raise your hand.
– Yes. I don’t have faith in you. WOMAN: Maybe we’re
learning a new menu. WOMAN: Y’all ready?
MAN: We got this, Milly? MILLY: Yeah. Line up please, quickly. Listen carefully, all of you. Tonight is very important to me. Hell’s Kitchen is honoring
two very special charities. They’ll be two
incredible tables of 12. Red team, tonight you’ll
be cooking for the Leukemia and Lymphoma Society,
an organization that’s dedicated for funding cancer
research across the country. BARBIE: It’s important for me
to have a good dinner service tonight because my father
died of lung cancer, and it really, really
feels close to home. GORDON RAMSAY: Blue team,
tonight you’ll be cooking for Shane’s Inspiration. Their mission is to create
incredible playgrounds that unite children of all abilities. So tonight there will be an
incredible five-course tasting menu. Each of you will be responsible
for your own course. Both tables must receive their
courses at the exact same time. Got it? Yes, Chef. GORDON RAMSAY: Get to it. Yes, Chef. GORDON RAMSAY: Marino. Yes, Chef? GORDON RAMSAY: Please open
the doors to our guests. Shall be done. [theme music playing] ANNOUNCER: Tonight,
Hell’s Kitchen is closed to the public, for
this private and exclusive charity event– You’re so cute. There’s something about
you I already love. [laughing] ANNOUNCER: –honoring
contributors to the Leukemia and Lymphoma Society. Here’s to this lady right
here, who is in remission. Cheers. Woo! Thank you. ANNOUNCER: And
Shane’s Inspiration. Let’s raise our glass
for Shane’s Inspiration. Yeah. ANNOUNCER: All of
tonight’s special guests will enjoy a five-course meal
featuring pan-seared scallops, headed up by Michelle in the red
kitchen, and Nick in the blue, lobster spaghetti, led
by Jennifer and Robyn, striped bass, led
by Elise and Milly, a beef filet rossini, led
by Barbie and Benjamin. And because the blue team
only has four members, Nick will also manage
the passion fruit souffle dessert against Dana. Michelle and Nick,
come here please. We’re going to start off
with a pan-seared scallop. Yes, Chef. GORDON RAMSAY: Six minutes. WOMAN: Yes, Chef. I trust this guy. I trust ’em. I have all these
trays ready to go. You just have to season them
with salt. There’s no way I can sear 60 scallops by myself. WOMAN: How long do you have? 90 seconds! DANA: 90 seconds. Good. One of you keep searing. One of you bring me scallops. I need them now. We’re down a person and I’m
taking on two courses tonight. And I’m feeling confident. I know that it’s hard to
have a perfect service, but we’re really
going to try tonight. It’s for two awesome
charities and we don’t want to let these people down. Ben, come here right now. Start putting garlic
chips inside the aioli. MICHELLE: Hey! I need three more scallops. Three more pieces of
scallops, down in the pan! Who fucked that up? I don’t know, Chef. You don’t know. Did everybody you
10 in their pan? – I had 10.
– Yes, Chef. I had 10. ELISE: Michelle, did
you forget how to count? I don’t see how that happens
when you weren’t, I don’t know, doing anything else. GORDON RAMSAY: How
long for the scallops? 45 seconds, Chef. I need ’em as
soon as possible. Nick. So i got one plate here, the
first plate, done peacefully. And now they’re getting
crispier and darker. Don’t let these
get too dark, please. Yes, Chef. Oh my god. Is Milly trying to
sabotage me right now with overcooked scallops? Sear those scallops less. I need it cooked perfectly. No more of this shit. MILLY: I got perfect
scallops coming, Nick. GORDON RAMSAY: Come
on Michelle, please. Chef.
GORDON RAMSAY: Right. Are you happy with those? MICHELLE: Yes, Chef, I am
happy with these plates. Go, please. MICHELLE: You
know, I think we’re really getting off
to a good start, minus the missing
three scallops. WOMAN: Awesome. MAN: We plated first, baby. Good job. Tell me we’re winning. We’re winning. We’re ahead, guys. ROBYN: Pasta drop, Jennifer! Hey, no.
No. Look. You’re fucking stupid. ROBYN: I’m not– I need to complete this! ROBYN: Yes, Chef. NICK: Seriously, Robyn, can we
focus as a team on one course before we jump on
to the next course? One more garlic, Chef. OK. Thank you. GORDON RAMSAY: Service, please. MAN: Here we go. WOMAN: Valet service. MAN: Wow. ANNOUNCER: While both tables
enjoy their scallop appetizer– Wow! ANNOUNCER: –Chef Ramsay
is looking to Robyn– – Toss it.
– Toss it. Heard.
ANNOUNCER: –and Jennifer. Ready.
First one. ANNOUNCER: –to deliver on
their lobster spaghettis– Here you go, Stark. ANNOUNCER: –at the same time. No, they’re plating. We need to hurry up. Coming right now. Just like this, guys. Just like that. Beautiful. Cheese and oil. Robyn, stop. Stop.
Jennifer. JENNIFER: Yes, Chef. Come here. Oh, fucking hell. Fuck me. Just look. That’s the normal size. That one looks gigantic. GORDON RAMSAY: Robyn, portion
control, refined, elegant. Yes, Chef. Not a pile of shit. [interposing voices] ANNOUNCER: While the blue
team frantically works to correct their portion size– 10, 11, 12. We have 12. GORDON RAMSAY: Let’s go, please. ANNOUNCER: –the red
kitchen is ready to send out their food first,
maintaining their lead in the dinner service. JENNIFER: Love it, girls. Thank you. Oh my god. ANNOUNCER: But
the blue kitchen– 12. Thank you. GORDON RAMSAY: Go, please. ANNOUNCER: –isn’t far behind. Ah. Lovely.
Pa-sghetti. MAN: I think it’s good. It’s really good. [laughing] – Milly!
– Yes, Chef. GORDON RAMSAY: Elise. ELISE: Yes, Chef. GORDON RAMSAY: Bass, how long? Um, you want to go– Nine minutes to
the window, Chef. Nine minutes.
Let’s go. – Let’s go.
– Let’s go. We got nine minutes
to the window, bro. Please don’t try
to fuck me off. I don’t want my
course all frazzled, anybody running around.
– OK. I want you to start
the shrimp, Michelle. Please don’t get color on ’em. MICHELLE: Yes. No color, I got you. ELISE: Thank you! All right. My [inaudible]. Don’t let that burn there. GORDON RAMSAY: Hey, hey. Turn the gas on. Oh my god. You said no color, so. When you bring potatoes,
you stay up there and help me plate the first dibs, OK?
– You got it. MILLY: Nick.
– Yes. MILLY: Once you done with all
the fish, is you stay up there, help me plate too.
– Yes. OK? That’s the way to delegate. MILLY: This is my dish. I’m going to lead, and I’m
going to make sure everybody in the kitchen is
doing something right now, to get simultaneously,
12 dishes to the pass and to the customer. Nick, how long on the
first six fish, Nick? NICK: First six
fish in 30 seconds. MILLY: Heard that. – Hey, red team.
– Come on, you guys. Yes, chef. GORDON RAMSAY: The blue
team is nearly ready! Where’s the sauce, Michelle? Chef, it’s reducing,
right here on the stove. GORDON RAMSAY:
It’s reducing now? Yes, Chef. Elise. Yes, Chef. You forgot the sauce. No, Chef. MAN: Oh, man. MICHELLE: Barbie, I’m
working on this right here. OK? We don’t need three people
working on the sauce. Bring me the rest
of my shrimp too. NICK: Heard, rest of the shrimp.
Right here. Coming with shrimp right now.
MILLY: Heard. Have you tasted this? No. You haven’t tasted it. Oh my– hey. Hey, hey, red team. Come here. Hey. Just taste that. Taste that. Not an ounce of seasoning. What in the fuck is going on? Oh, he’s brutal. ELISE: I just want to
slap her to reality. It’s like, wake the fuck up. Like I didn’t fuck
your course like this. Why are you fucking mine? Michelle! You’re in charge of the sauce. I gave you sauce and shrimp. GORDON RAMSAY: Did you taste it? Chef, no she didn’t. I was reducing it
and she pulled it. She didn’t taste it.
– No. I said if it’s ready. You said, take the first pan.
It’s ready. [interposing voices] Elise, I don’t want
to argue with you. I don’t want argue with you.
– Man. I love it. It’s drama. Let me check that fish first. Yeah. Look at this. Oh my god. Oh my god. Fucking hell. What the fuck is this? Oh my god. It’s burnt! This is why I didn’t
want to turn my back. GORDON RAMSAY: Elise, please.
I need to go. Oh my god. ANNOUNCER: It’s an hour into
a special five-course charity dinner service in
Hell’s Kitchen. Thank you all for doing this. Oh my god. It’s burnt! This is why I didn’t
want to turn my back. ANNOUNCER: Both teams
are on the third course, which is led by
Millie on the blue– MILLY: Bring me the
rest of my shrimp too. MAN: Coming with
shrimp right now. ANNOUNCER: –and
Elise on the red. Oh my god. Are they all burnt? ANNOUNCER: And right now
the red kitchen is in chaos, with badly cooked striped bass. They’re saying
it’s not sabotage, but one fucking tray
of fish was burnt. I can’t cook everything
and plate everything. GORDON RAMSAY: Elise! Give the time. Because we are screwed. How long? Six minutes because
they fucked the fish. OK. So six more minutes? I need fish to the window. WOMAN: Milly, can
I put this one up? MILLY: Yes you can. WOMAN: Thank you. MILLY: Uno mas? WOMAN: That’s 12, Milly. Go. Service, go. Milly, great job. MILLY: Thank you, Chef. GORDON RAMSAY: The best
executed course so far. MILLY: Yes, chef. It feels great
for me to hear it, but for the rest of
these motherf***ers on my team to hear it. Y’all hearing it
from the best chef in the world that I’m
better than y’all right now. Wow. Very nice. That’s really good. MAN: It’s so good when it’s hot. But yours is going to be cold. Oh, all right. Enjoy yourself. But we’re getting more wine. Chef Ramsay’s actually
apologizing for the wait. They have to re-plate
f everything for you. OK?
Sorry about that. Blue team!
Blue team! Blue team!
Blue team! Blue team! MAN: You’re fucking it up, red! [laughing] I need more fish. Can you find out when
there’s more fish coming? They’re cooking the fish. How long on fish? 30 seconds. 30 seconds. Oh my god. I’ve got to start serving
some customers, Elise. ELISE: Yes, Chef. Coming through. GORDON RAMSAY: Elise, please! He’s yelling at
our team a lot. Go, please, go. Come on, go. Go, go, go, go, go. Fuck me. My apologies. Bon appetit though. Thanks. Thanks so much, everyone. Now, who can I help? How can I help?
– Elise. You’re next, Barbie?
BARBIE: Yes I am. What can I do for you? BARBIE: Can you do foie for me? ELISE: Yeah. Yes. And I’ll make sure
that it’s cooked. It just pisses me
off, because I gave their dishes 110% of my effort. – Elise, focus.
– I’m focused. OK. Barbie, come here! ROBYN: Yes, Chef. Coming down. GORDON RAMSAY:
[inaudible],, come here. That was a disaster. BARBIE: It was, Chef. I’m firing the beef. How long? ELISE: Seven minutes, Chef. I’m going to show
Chef Ramsay that I am the leader that I say I am. I have been nice. And I’m not going to be nasty. I’m going to be firm. Michelle. MICHELLE: Yes. Pop the onions in the oven. MICHELLE: Um. I just realized I’m supposed
to be Dana with the dessert. Can you have Elise
do your garnish? The dessert doesn’t go
out until after my course. Yes, but we have to make
them during your course so they’re ready
to go in the oven. Is that OK? You already told me
that you would though. I know, but why
don’t have Elise do it? I have Elise doing foie. That’s right.
OK. Yeah.
That’s a lot. OK. Well I’ll do both then. Yes you are. You’re going to work garnish,
because you said you were, and there’s nobody else to. So yes ya are. MICHELLE: Dana, she wants
me to do her garnish, so I’ll jump back and forth. ANNOUNCER: While Michelle
reluctantly starts the garnish for Barbie’s steaks– GORDON RAMSAY: Blue
are dressing, Barbie. MAN: They’re hot, thank you. ANNOUNCER: –over
in the blue kitchen, Benjamin is already
beginning to plate. Robyn, after you
finish that asparagus, I need you pass a
healthy plate up. Heard! BENJAMIN: Keep an eye on the
foie gras and those fillets. Heard ya.
BENJAMIN: Flip ’em over. Glaze ’em please I’m a born
leader, and I do push my guys. And I try to get them organized,
and I try to keep positive. I’m not going to let anybody
step out of line in our team. Milly. These are not hot throughout. Huh? BENJAMIN: They’re
not cooked yet. They’re cold. Get ’em back in the pan please. Come on, Milly.
BENJAMIN: They’re not cooked. GORDON RAMSAY: Come
on Milly, quick. Back in the pan. MILLY: Heard that. The onions, please. I’ll show you where I want them. Hide beside you. Hide. All right. It gets five, like a star. GORDON RAMSAY: Oh my god. Hey. Hey, ladies, come here. Red team, come here. Have a bite. Have a bite. Just bite it. Pass it on. Hey, just– just bite it. It’s burnt. GORDON RAMSAY: Is this
how you honor a charity? WOMAN: No, Chef. GORDON RAMSAY: Oh, my god. Can you help her
get new potatoes on? Please? She’s got dry burnt potatoes. It’s another cluster-fuck,
just like the fish course. Fuck me. MAN: He’s throwing things.
WOMAN: He’s throwing something. What is he throwing. MAN: He’s throwing– he’s
throwing our– that’s our food. That’s our dinner.
WOMAN: Is that beef? MAN: That’s our dinner.
WOMAN: Oh my god. ANNOUNCER: While Chef
Ramsay and Marino play a game of hot potato,
over in the blue kitchen, Benjamin is waiting on
Milly’s re-fired foie gras to finish his plates. BENJAMIN: Hey, I need foie
gras to the pass please. MILLY: Right here. BENJAMIN: Right on top
of the stakes, please. GORDON RAMSAY: Nicely cooked. BENJAMIN: Thank you, Chef. GORDON RAMSAY: Go, please.
Let’s go. BENJAMIN: Yes, Chef. Let’s go blue! Let’s go blue! Let’s go blue! [oohing] WOMAN: Lovely. ANNOUNCER: While the blue team’s
charity enjoys their fillets– MAN: Wow, that’s really good. MAN: To the blue team. ANNOUNCER: –the red team– BARBIE: I need my
asparagus, please. WOMAN: All right. Give me 10 seconds. ANNOUNCER: –is desperately
trying to finish plating for their hungry table. BARBIE: I need that spinach! 10 seconds. I need to put more salt in it. GORDON RAMSAY: Come on, Barbie. I’ve got the foie gras. Where’s the beef? Keep it coming, Chef. GORDON RAMSAY: We’ve
got to go, red team. Let’s go, please. I need that spinach, please! MICHELLE: Worry about your beef. How about I get that
spinach, Michelle! GORDON RAMSAY: Oh my god. ANNOUNCER: It’s the
fourth course out of five of a special night
in Hell’s Kitchen, honoring contributors to the
Leukemia and Lymphoma Society and Shane’s Inspiration. GORDON RAMSAY: We’ve
got to go, red team. I need that spinach please. MICHELLE: Worry about your beef. How about I get that
spinach, Michelle! GORDON RAMSAY: Oh my god. ANNOUNCER: And while
the blue team’s table is already enjoying
their steaks– Our steak is clearly
better than the red GORDON RAMSAY: Oh, man. ANNOUNCER: –the red team’s
12-top continues to wait. Michelle, this
is not your court. Do what I tell you to do. Thank you. This is awesome. Is it wonderful? Good for you. BARBIE: Michelle, can
you bring me that beef? Where’s the beef? MICHELLE: Yeah,
I’m organizing it. I need you to
just bring it to me. Oh my god. This is not how to run a course. Barbie, you are sinking
like the Titanic right now. Come on!
BARBIE: All right. Stop giving up! BARBIE: I’m not giving up, Chef. WOMAN: That’s sloppy, Barbie. BARBIE: Can you please
just pour the sauce, Elise? ELISE: I will. I’ll do it right. BARBIE: That’s not how
I want my sauce, Elise. GORDON RAMSAY: Oh my god. BARBIE: I want you
to pour the sauce. ELISE: I’m trying to help
and she’s yelling at me. So you know what? If you don’t want
this life support, this graph that I’m trying
to offer you, then drown. GORDON RAMSAY: Go, please. WOMAN: Thank you.
MAN: Wow. WOMAN: Oh!
MAN: Wow. MAN: Thank you.
Thank you. MAN: It’s cooked to perfection This is so good.
I’m in love. OK. ANNOUNCER: Despite all the
issues in the red kitchen– That liver is getting
really fucking good. – It’s good, right?
– Damn. ANNOUNCER: –both
tables have thoroughly enjoyed their meal so far. Team, two seconds please. Dana. DANA: Yes, Chef. GORDON RAMSAY: I
need some redemption. DANA: Yes, Chef.
– Souffle’s in. – Understood, Chef.
– Let’s go. It is literally all coming
down to these souffles. The pressure is on,
and they look amazing. Coming in hot in the middle.
GORDON RAMSAY: Souffles. Let’s go. Guys, we need
two people dusting. DANA: I’m thinking maybe
we can bounce back, and Chef Ramsay all
forget all about those other horrifying courses? BARBIE: Did you guys
have fun tonight? Yes? MAN: Oh, man. MAN: Wow. WOMAN: Delicious, ladies. [applause] BARBIE: Thank you so much. GORDON RAMSAY: [inaudible]?
MAN: First rate. GORDON RAMSAY: Yes.
Enjoy the souffle. Please. All good?
WOMAN: So good. GORDON RAMSAY: Yes?
Good. Sorry about the delay. Enjoy.
BENJAMIN: OK. Shut it down. WOMAN: Heard. GORDON RAMSAY: I’m going to
speak from the bottom my heart. Tonight has been the worst
ever charity dinner performance in the entire competition. Get upstairs. Have a brutally honest
chat, and come up with two names that would
make your team better without. Get out. ELISE: Tonight was
a terrible service. It was not a team effort. Dana and Michelle,
they’re a click. WOMAN: The same two. WOMAN: Yeah. ELISE: And I don’t trust them. So let me guess, me
and Barbie, right? At MICHELLE: The very
beginning of your course, you said, everybody listen
because I don’t want everyone running around frantically. And then you were
running around frantic. No I wasn’t running
around frantic. MICHELLE: Yes you were.
– No I wasn’t frazzled. MICHELLE: You were.
– That’s bullshit. MICHELLE: You were
trying to do everything. Yeah, because y’all
wasn’t doing shit! Because you
weren’t letting us! You wouldn’t let us. [interposing voices] Then I wasn’t letting you. You wouldn’t even
let me rock the shrimp. ELISE: Well cause you
didn’t have the burner on. How are you cooking
shrimp and no heat? At the oil was hot. I was flipping ’em over and
they were pink on the side because the oil was fucking hot! ELISE: No. You were cooking with no fire. Whatever. Watch that shit! I don’t give a
fuck if you fail– I’m sorry. –but don’t’
throw no shit at me. I’m sorry. You tripping. So can I explain what
happened on my course now? Oh!
Wow! BARBIE: Wait one second. ELISE: Let me tell
you why that’s why all her shit was first.
– It’s my turn. [laughing] Let’s hear this tall tale. This ought to be good. We need popcorn. Elise, let her talk. My dish had 15
things to plate on it. I think the main
issue with your dish was that the potatoes
were burnt, which it was. No. It was the distractions and– WOMAN: Who was distracted. ELISE: She’s gonna try to paint
like she’s better than me. But we all know that
that was the worst. WOMAN: Yeah. Hold up and wait a minute. OK. I’m voting for Barbie because
you needed to redeem yourself and you didn’t Elise, I’m
voting for you because you would not let us help you, when– That’s not true. You were very standoffish. I wasn’t standoffish. You were. That’s why I’m voting for you. My vote is for Barbie and you. WOMAN: Shocking. ELISE: Every time I
gave you directions, you came back with
something else to say. Barbie yelled at you
for all that stuff. And you weren’t executing
what I told you to do. And it’s not the first time. It’s all the time with you. You can sit there, cross your
arms and shake your head, but facts are facts. Elise and Michelle is my vote. And me?
BARBIE: Yes. Why are you voting for me? BARBIE: Michelle,
you come up with these snarky little comments
at the most inappropriate time. That’s why you’re
voting for me? That’s the
example right there! Oh, I can work garnish for you
when I said sure, that’s great. But then when I
asked you for stuff, oh, you know what, I
just decided I quit. I did not say that. BARBIE: You said I
can’t do because I have to cook the desserts now.
MICHELLE: No I did not! Let her talk. I’m trying to tell you what
happened in the situation. Mmm mmm. Yes or no, Michelle? Yes or no? Did you say that or not? I did not. Oh! I did not say,
I’m not doing it. You liar! You did not come up to me
and say, I can’t do garnish? MICHELLE: No! She just came up to
me and said, can you have someone else do garnish?
And you said, no. And I’m like, OK. What the fuck does that mean? [laughing] What does that mean? MICHELLE: No, I didn’t
go up there and say, I can’t do garnish. ELISE: She’s like, um, Barbie,
I can’t do garnish for you because– I did not say that! BARBIE: Yes, you did! I just realized,
I’m supposed to be helping Dana with the dessert. Can you have Elise
do your garnish? Fuck this. ELISE: Y’all are not real
with y’all selves Period. Horseshit. So the answer to
that question was yes. WOMAN: What happened?
Who’s going up. ELISE: They’re full of shit! I’ll tell you what happened. I cooked to perfection
for everybody’s course. When it came to mine,
everybody fucked my shit up. She’s in there telling
lies about everything. The first tray of fish
came up, fucking first! Who cooked ’em? Jennifer. Elise knows what
she’s dealing with. And to fucking play
this game right now. Pfft, please. I am from Massachusetts,
the Boston area. We don’t fucking play. Yeah. JENNIFER: Don’t talk about
me like I’m not here. I’m talking about you
like you’re fucking here. You ain’t perfect. JENNIFER: I’m not perfect. But you know what? I grow from it and
I fucking know it. ELISE: That’s why. And I cooked to perfection
for all y’all shit. No wonder it went all– And what I say? And what did I get in return? Nothing! But that’s per usual with
the red fucking team. I’m sorry. When did I fire fish? When you said to go.
I’m sorry. I’m sorry. I take that back. You mean, when
did you burn it? After Chef Ramsay told
me to fire the fish. ELISE: Bullshit. Y’all are fucking full of shit! GORDON RAMSAY: Jennifer,
red team’s first nomination and why, please. Our first nominee
is Barbie, Chef. The meat course
was a train wreck. The potatoes were
completely burnt. It was a cluster-fuck
in plain English. GORDON RAMSAY: The red team’s
second nomination and why. The second nominee
is Elise, Chef. She seemed very disorganized
and frantic while we were trying to get direction. Barbie and Elise,
step forward. Barbie, your team– have
they given up on you? Five minutes before it was
time for me to fire my course, Michelle ran over and said,
hey, I can’t do garnish. Then I said, no, yes you are. Yes you are going to do garnish,
because I need you there. I cooked your garnish. BARBIE: Excuse me. And then I had to tell her that
she was going to stay there and that I had to make her
stop with the snippy comments. All of that stuff
is the stuff that interferes with the
red team, and keeps us from being cohesive. Holy shit. Elise, why do deserve to
stay in Hell’s Kitchen? I deserve to stay
in Hell’s Kitchen because I started off strong. I’ve had some great moments
here, and I’m not finished yet. Tonight there were a
few bumps in the road, but I didn’t give up
and I bounced back. I kept repeating to me team
what I needed to do, like five, six times. It was a team effort. And I don’t think that
they gave me 110%. GORDON RAMSAY: Ladies, I’m
shocked at how fragmented you, as a team, have become. And all I get is this
fight and this bitch-fest. the person leaving
Hell’s Kitchen is Barbie. Come here. Barbie, give me your
jacket, young lady. You’ve got a heart. You’re determined. But you haven’t
bounced back, Barbie. Good night. Good night, Chef. Thank you. Thank you. BARBIE: Chef says
that I’m not ready. Am I the worst chef
in Hell’s Kitchen? No. Was I the worst chef
on the red team? No. But it is what it fucking is. So now, what it is is, me,
ready to go the fuck home. GORDON RAMSAY:
Elise, back in line. ELISE: Thank you, Chef. GORDON RAMSAY: Blue
team, you are on a roll. At this rate, you four
may be the final four. Red team, get it together. Yes, Chef. Now piss off. Yes, Chef. My wildest dreams have come
true, and Barbie is gone. Farewell. The only thing that
would have been better is that Barbie and
Elise went home. But I’ll take one out of two. MILLY: I’m loving what the red
team is doing to each other. All they’ve been
doing since day one is bringing each other down. And I really don’t see
any of them staying at the helm of Hell’s Kitchen. ELISE: We’re at
the halfway point. There’s nowhere to hide. Michelle and Dana are the
weakest links on the team. I think they’ve been
skating through service. Hopefully the people who
aren’t pulling their weight and are just coasting
by will be exposed. GORDON RAMSAY: Barbie’s
performance at charity night was a disaster. So I performed the
charity act for her team by sending her home. Now p*** off. JENNIFER: Barbie is gone. But I’m still
p***ed off at Elise. I don’t care who
the f*** you are. It you have something to
say, say it to my face. Don’t talk shit behind my back. The first tray of fish
came up, fucking burnt. Who cooked them? Jennifer. JENNIFER: Don’t talk about
me like I’m not here. I’m talking about you
like you’re fucking here. And I said– You ain’t perfect! Fuck. I don’t really
know where I’m at. But I gotta tell you,
Elise is actually a really strong competitor. Hey. Can you and I talk? I guess. JENNIFER: You know what? We gotta work together. They’re the two weakest links. I’m strong. You’re strong. I think we can do it. Agreed? Agreed. Would I rather be on
Elise’s good side right now? Absolutely. Am I making a deal with
the devil right now? Absolutely. I’m dead serious.
– All right. Me, too. I’ve been had your back. And I have yours.
Remember that. ELISE: OK.
OK. Tomorrow, game on. NARRATOR: As two former
enemies unite in secret, the rest of the unsuspecting– [phone ringing] –chefs settle in for the night. Hello? GORDON RAMSAY (ON
PHONE): Head chef. NARRATOR: Or so they thought. I need to see all of you
downstairs in the dining room urgently. Yes, chef. Um, guys? Chef Ramsay just called. He wants to see us all right
now in the dining room. Oh, shit. He’s not playing no games. Everyone here?
Come on. I thought we were
done for the night. Holy crap. Is he sending someone
else home right now? Listen carefully. One of you is going to become
the head chef at the flagship Hell’s Kitchen Caesars Palace. But being a head chef isn’t
just about running a kitchen. It’s about running a business. And one of the most profitable
items in the restaurant business is pasta. That’s what’s up. For your next
challenge, you’ll be tested on your
ability to make a profit with a pasta dish. Tomorrow morning you’ll be
shopping for ingredients. Purchase whatever
you need to cook three stunning portions of the
most profitable dish possible. Is that clear? ALL: Yes, chef. Get out of here. ALL: Yes, chef. DANA: On season 10 we
had a similar challenge. And I won that challenge. So I’m feeling really confident. GORDON RAMSAY: How
much would you be prepared to spend on that dish? $38 would be what
I would pay for it. Dana, congratulations. Thank you. JENNIFER: Can I roll
shotgun with you? Let’s get out of here. ELISE: Let’s do this.
Let’s go. I’m ready.
– Let’s do it. I’m ready. Get in. NARRATOR: Now with 10 minutes
and a budget of only $20, each chef must prudently shop
for all the ingredients they will need to maximize
the value making three identical pasta entrees. And I need a small
piece of halibut. That one. So what’s the price on that? The easy part is
buying the ingredients. Clams are $5.99 a pound. The hard part is
making that $20 mark. Give me eight, just
to be safe, please. CLERK: You got it.
– Thank you. The only way to make profit is
to know how to stretch a buck and flip $1. CLERK: $10.99 each. $10.99 each.
– I’ll take one, please. Lobster. $10.99. [scoff] I’m definitely
going to take one of those. You can get a lot of
value out of a lobster. How you doing? May I have 12 ounces of
ground chicken, please? CLERK: 12 ounces ground chicken?
– Yes, thank you. CLERK: You got it.
– Come on, Milly. We can’t really get away
with charging that much more for ground chicken. I don’t know what he’s thinking. CLERK: Next. Can I get six pieces
a large shrimp, please? Large shrimp, got it. Eight clams and eight mussels. MICHELLE: Do you
have any raw shrimp? CLERK: I do. ROBYN: Which one
are you giving me? MICHELLE: I need–
ROBYN: Clams or mussels? Hey, I’m still talking to him.
CLERK: We’ve got mussels. ROBYN: I was dealing
with him first. CLERK: We’ve got mussels. Girl, hold up. I had him first. He’s handling me first. Thank you.
CLERK: All right. Good luck.
– 2 minutes to go, guys. 2 minutes to go. Can I get nine
pieces of the large instead of the extra large? As I’m going
through this market, I’m having to make a
lot of compromises. How much is it? Shrimp is really expensive. So instead of
getting jumbo shrimp, I have to get regular shrimp. And do you have ground pork? CLERK: We have ground pork, yep.
– OK. I want to get pork belly. But I have to go to ground pork. 30 seconds to go. Thank you. Time’s up, guys. Let’s go. Damn. NARRATOR: With the
shopping portion of the challenge complete– CASHIER: $19.58. ALL: –the chefs were able to
stay within their $20 budget. CASHIER: $19.84. Yep. Thanks. ROBYN: Bam! Easy. DANA: Yeah.
CASHIER: Have a good day. Thank you. You, too. NARRATOR: Now the chefs
return to Hell’s Kitchen to cook up some profits. Your 45 minutes starts now. Let’s go, guys. That was a good run.
NICK: Guys. You guys starting to
roll your pasta out? Make sure you get that done. Milly, give us an insight
into your pasta, please. I’m doing a smoked chicken
meatball pasta with spaghetti. ROBYN: I don’t think
Milly is making a smart decision right now. You want to make your dish
as expensive as you can. You sure you want to
do chicken meatballs? I’m going to make my dish look
like it’s a million dollars. GORDON RAMSAY: Right. OK. I’m feeling real
good about my dish. I’m doing all of these
different little things to give it that elevated flavor. It should come off very well. I know what I need. NARRATOR: While
Milly is determined to deliver on his promise– 30 minutes remaining. Yes, chef. MICHELLE: 30 minutes, y’all. NARRATOR: –the red team is busy
preparing some unique dishes of their own. Michelle, what are you doing? Chef, I’m making
a pork pot sticker. A what, sorry? MICHELLE: A pot sticker, chef. So would you say that
pot sticker is pasta? MICHELLE: It’s made
from, uh, pasta dough. But the word “pot
sticker” is not Italian. That’s all.
MICHELLE: OK, chef. GORDON RAMSAY: It’s
more of an Asian dish. MICHELLE: I’m going to
make a soup dumpling. ELISE: Call it a tortellini. I’ll make an Asian
inspired tortellini soup. It’s a pasta challenge. MICHELLE: Yes, chef. Thank you.
Elise. Yes, chef. Give me an insight
into your pasta dish. I’m doing a play on paella. Just some– paella is Spanish. Yes. Ladies, are we OK? ALL: Yes, chef. GORDON RAMSAY: Are you
interested in winning this? ALL: Yes, chef. We’ve got an Asian dish, and
we have a Spanish dish, when we should be making Italian. So I’m a little nervous
right now for the red team. Uh, Jennifer, give
me something Italian. What is it? Chef, clams and
linguine, chef. Oh, thank god for that. Everyone got their
pasta rolled out? ROBYN: Yes. GORDON RAMSAY:
Halfway, blue team. 22 and 1/2 minutes remaining. ALL: Yes, chef. CHEF JOCKY: Careful,
especially with the raviolis. That pasta dries quick, yeah? Yes, chef. I am making a English pea and
ricotta ravioli with lobster. MILLY: How’s everybody doing? Uh-oh. Ravioli is definitely a risk. The filling can
kind of seep out. There could be air pockets. So I can’t really
afford to mess up my pasta right now, because I
don’t have a ton of backups. Good thing I’m
testing these now. Last five, guys. Come up! I don’t want my
dumpling to dry out. So I’m dropping them now. Stop saying “dumpling.” Get it in your head. Michelle, call it a
ravioli or a tortellini. It’s the same thing. Call it a ravioli.
– I know. That’s what I’m
going to call it. DANA: You just called
it a dumpling again. GORDON RAMSAY: 10–
– Here we go. GORDON RAMSAY: 9–
– Lemon zest. GORDON RAMSAY: 8–
– Here. Thank you.
GORDON RAMSAY: 7– Yikes. GORDON RAMSAY: 6, 5–
– Come on, Michelle. Hurry up.
GORDON RAMSAY: 4– MICHELLE: I’m
working, I’m working. GORDON RAMSAY: 3–
– Excuse me. GORDON RAMSAY: 2, 1, and stop. I’ve invited two extremely
accomplished chefs to help me judge this
incredible challenge. Our first guest judge has
two amazing restaurants– Pizzeria Locale and
Frasca Food and Wine. Welcome James Beard
Award winning chef, Lachlan MacKinnon-Patterson. [applause] Thank you. Thank you very much.
– Good to see you. – [inaudible]
– You good? Fabulous. Now, our second guest judge
is executive chef and co-owner of the critically acclaimed
Union in Pasadena, named one of the
best new restaurants in LA by “Los Angeles
Magazine,” Bruce Kalman, ladies and gentlemen. [applause] Good to see you, bud.
– Good to see you as well. You good? Yeah. Thank you so much,
gentlemen, for giving up your day to be here. Of course. DANA: The pressure is on. If anybody knows how to
price things on a menu, it’s going to be a guy
who owns restaurants. Let’s start off
with Jennifer, please. Let’s go.
– Let’s go, Jennifer. Come on, Jennifer. NARRATOR: The judges will now
determine how much they would be willing to pay for entree. The team with the
highest combined total will win the challenge. Jennifer, please
describe your dish. JENNIFER: Clam linguine. On the bottom there’s
a sweet corn puree. It actually has great flavor. But from a textural standpoint
it’s a bit overcooked. I agree. I almost like a
pasta with more bite. Pasta’s too delicate. It’s way too thin. Lachlan, if you were
to put this on a menu, how much would you
charge for it, please? Probably around $23 for this. GORDON RAMSAY: $23.
– Yeah. Thank you. Bruce. I would say $22. I wouldn’t go above $22. $67. Not bad. Not too bad, but
not the greatest start that I was hoping for. Nick, let’s go, please.
NICK: Yes, chef. Thank you. [applause] This is a very nice
looking dish, Nick. NICK: Thank you, chef. GORDON RAMSAY: Describe
the pasta, please. What you have
is an English pea and leek ravioli with
ricotta cheese and butter poached lobster meat. BRUCE KALMAN: The pasta
is nice and delicate. You did a wonderful
job with that. Thank you, chef Bruce, price wise, where
would you go on that? $28. I would even say $30, perhaps. Because there’s so much air
trapped inside the ravioli, I’m going to go down to $23. But strong out of the gate. $81. NICK: Giving me a 23 was
pretty harsh, considering somebody else gave me a 30. But that’s Chef
Ramsay’s opinion, and I have to respect that. Dana, let’s go, please. DANA: Yes, chef. I also cooked halibut when I
won this challenge on my season. I want to win this
challenge again. I did a seafood pasta. On top you have a piece
of halibut, some shrimp. And folded in there
are some sauteed peas. Did you roll this
with a pasta fork? I did.
I used a fork. This is kind of a problem. NARRATOR: Chef
Ramsay has brought in two great restaurateurs
to help him judge the pasta profit challenge. Did you roll this
with a pasta fork? I did.
I used a fork. NARRATOR: And Bruce Kalman has
discovered a bit of a problem with Dana’s seafood pasta dish. This is kind of a problem. Fuck. The fish is poorly cooked. Too much dairy, too
heavily clumped together. Like there’s maybe a little
bit too much going on. Yes, a very good point. Lachlan, how much? Maybe about $23. I’d be willing to probably
pay about $20 for this. $20 max for me. $63 total. [sigh] I was really hoping
to come through for my team. And now I have this low score. Next up, Robyn, please. Let’s go. This was not what
I was expecting. GORDON RAMSAY: Right. Robyn, describe
your dish, please. So you have a
Creole pasta dish right there with some
shrimp, mussels, and clams. Amazing. Thank you, chef. The pasta is really
not overcooked. I like the texture. Like Chef said,
it’s just– yeah. It draws you in immediately. I would give this dish $30. I would give it $31. $28. Thank you, Chefs. GORDON RAMSAY: Good job. Total $89. Yes, baby. Great profit margin
from a $20 cost. Right.
Next up, Michelle. Let’s go, please. NARRATOR: The women are
trailing by an astounding $40 after two rounds. And Michelle will
have to hit pay dirt if the red team wants any
hope of staying in the game. Michelle. describe
the dish, please. Chefs, today I made for you a
Asian inspired tortellini soup. Nice. The broth is delicious.
GORDON RAMSAY: Mm. Well done.
MICHELLE: Thank you, chef. This is, I think, the first
dish where we’ve kind of nailed the pasta execution, the plating
style, and the overall flavor. The extravagance and the
elegance of it is awesome. For me, the yield out
of $20 looks amazing. BRUCE KALMAN: Yes. It’s like we would do in
our own professional kitchens. That’s right. For me this is definitely
like a $34 dish. I would say maybe $31. It’s a definite
$32 dish for me. Good job. Thank you. $97 total. Michelle and her pot stickers
just fucking killed it. Like, holy shit. Milly, let’s go, please. [applause] Describe the dish for
the chefs, please. What I have here is
smoked chicken meatballs, zucchini and squash strings. And the pasta is garlic noodles. Visually, average. BRUCE KALMAN: Same for me. It’s kind of bland
and a little boring. It’s a shame. They’re way too dry. Honestly, it’s
not very well done. On the high end I would have
to go, like, $18 for this. I’d say maybe $17. Yeah, I’m going to go $18. Wow, Milly. $53
yield on a $20 spend. Not good. Milly dug a big ditch for us. Who was chicken
meatballs, though? Like, really. Who wants to eat
chicken meatballs? Let’s go. Elise, bring up
your pasta with you. All right, Elise. I’m feeling good. I’m hoping that
my dish will bring home the necessary dollars we
need to get up out of here. Ladies, leading by $4
going into the last round. Elise, describe your
dish to our chefs. I made for you today a
seafood pasta with sausage. Delicious. Right, really delicious. I mean, I want to finish this. Thank you. Yeah, I’m $30. I would give it
probably around $30. Probably do, like, $33. Thank you, chef. $93 yield on a $20 spend. Thank you, chef. Good job. Yes, yes. I want to say thanks,
Chef Bruce, for, you know, hooking your girl up. $97 lead right
now in the red team. Right, final pasta. This one has gotta be strong. Benjamin, please. Let’s go. NARRATOR: Benjamin needs
to earn at least $98 from the three
judges, which would be the best dish of the day,
to secure a blue team victory. We have a lobster pasta. It’s finished off with
a Pecorino Romano. Visually, this is the
most cohesive actual pasta dish that I’ve seen so far. GORDON RAMSAY: Yeah.
Well thought out. LACHLAN
MACKINNON-PATTERSON: Yeah. Great color. The lobster is
beautifully cooked. And it has a lot of lift
and a lot of lightness. GORDON RAMSAY: Yeah, you
know, it’s a strong effort. Um– It’s all riding on
Benjamin’s shoulders. Come on, now. GORDON RAMSAY: Right. Bruce, how would you mark? I would say $30. I would say $29. Yeah. I’m going to go $31. Yay! Yay! Ladies, congratulations. Finally! Yes! Yes! I’m, like, overjoyed that we’re
finally getting out of Hell’s Kitchen out of a punishment. It’s been longer
than I can count. Will you all join me thinking
these two extraordinary chefs for giving up their day.
– Thank you. – Thank you.
– Brilliant. Great feedback.
Thank you so much. Thank you, chef. GORDON RAMSAY: Ladies. Finally, finally,
finally, a victory. Now, today all of
you are competing in a go-karting grand prix. This is going to be fun. GORDON RAMSAY: And I’ve arranged
an incredible lunch for you as well. Michelle, additional
bit of good news. Your dish tonight will
be featured on the menu. Oh, nice. Wow. Thank you, chef. – Now, get out of here.
– Yes, chef. Thank you, chef.
GORDON RAMSAY: Let’s go. Finally. Woo-hoo! We won! Oh, dear. Right, blue team. You’re in for a
long, tiring day. Our pantries are in desperate
need of a serious cleaning. So I’d like all the
racks dismantled, brought down, and cleaned behind. Yes, chef. GORDON RAMSAY: Now, fuck off. I think the scoreboard
tells who is our weakest one right now, and who
should be highly disappointed in themselves. It should be Milly. That was– that
was interesting. What? I did bad on the
challenge today. So I know everybody is
going to be mad at Milly. Mm-hmm. I want to bust my
ass on the punishment. And I’m going to crush
dinner service tonight. Have fun! – Bye, all.
– About time. Huh? – It’s about time.
– I know! [laughter] Shut up! See you laters. Oh, we get to be free. It feels so good out here. Let’s blow this
popsicle stand, ladies. This is going to be fun. Oh, my god. I’m, like, scared. [8-bit music] I came here to win other
things besides a go-kart race. But you know, I’m
competitive on whatever I do. [laughs] Jennifer is
driving like a little grandma. Hey, Jennifer. See you later. Eat my dust. Am I the only one
that’s afraid here? Go ahead, girls. Kill each other. DANA: So I look over my shoulder
and Elise is about to pass. And I’m like, uh, this
girl’s going down. Oh, come on. Sorry. ELISE: Cheaters never prosper. Oh. [laughs] See ya. Yes. Dana tried to run me off
the track so she could win, and she still got smoked. Eat my dust. You tried to run
me off the track. [poof] Now. – I didn’t cheat.
– Should have passed me. Do what you gotta do. I couldn’t go in reverse. I was like [screech] NARRATOR: As the red team
enjoys their victory lap– That was funny. NARRATOR: –back
in Hell’s Kitchen one member of the blue team
seems to be on cruise control. ROBYN: I’m stuck with Milly. Like, I know how
this is going to be. I’m going to do all the work. Milly, you want to help me
pick this up real quick? OK. It’s fine. Ow. Fuck. Cheers to not doing
another punishment. [cheering] No punishment. No punishment. Cheers. That was a good
rush of adrenaline. We do have to
win dinner service. But I think now
that Barbie’s gone, we can get through a service
without fighting, yeah? No? Did I say no? DANA: You didn’t say anything. I’m just listening. DANA: Oh. It’s just awkward sitting
with a group of people, and we’re all
trying to pretend we like each other when we don’t. MICHELLE: I think
we should just take our high morale from earlier– Barbie wasn’t the sole
problem of the red team. So I don’t know why you’re
pinning it on Barbie, but– DANA: The fighting? Yeah. OK. The red team can’t
even enjoy a reward. MICHELLE: You’re going to
make us lose our appetites. We think, now
that Barbie’s gone everything’s going to be fine. But that’s not the case. And as usual, Elise has
to bring something up to make everybody want
to get in a fight. So I’m just going
to leave it there. Awkward. Fuck is basil oil? Huh? CHEF JOCKY: The
fuck is basil oil? Chef Jocky has a very thick,
extreme Scottish accent. There’s not any proteins
in there, was there? There’s what? Sometimes when he speaks, I’m
kind of just like, oh, OK. Is that going to be all
right in an aluminium pan? Excuse me? That’s not going to get
discolored in an aluminium pan? MILLY: We’re in
American, Chef Jocky. What the fuck is that? Play with small dice of
carrot and celery as well? OK, whatever you say. Evening, red team. [inaudible] What? Do you all have the mushrooms? Do you all have
mushrooms over here, too? Here. Let me help you. How many do you all have done? [sighs] My dish is on
the menu tonight. Super awesome. I’m in the weeds
right now, so. Yeah. It’s really easy. So I’m making sure everyone
knows what they’re doing. So y’all just get some
color on these mushrooms. GORDON RAMSAY: Uh, red team,
what are we doing in here, please?
MICHELLE: Uh– They know how to poach
a fucking tortellini. Hurry up.
Let’s go. Then just walk it up. – That’s it?
– Yeah. – Oh.
– It’s easy. Three ingredients. – Marino.
– Si, chef. Open Hell’s Kitchen, please.
Let’s go. Subito. Oh, man. NARRATOR: Tonight,
both all-star kitchens are eager to prove
that they can execute a perfect dinner service– Open Hell’s Kitchen, y’all. Door’s open, guys. Door’s open. NARRATOR: –and deliver
amazing meals to a full house of excited guests. Oh, wow. Look at the kitchen. To having dinner in hell. Yes, cheers. Cheers. NARRATOR: In addition
to the classic menu– I’ll have the risotto, please. I’m going to do the duck. And I’ll have the scallops. NARRATOR: –Chef Ramsay has
added Michelle’s challenge winning tortellini to the menu. You ready? Yes, I’m ready. OK. On order– six
covers at table 30. Fire two scallops, two risotto. ALL: Yes, chef.
GORDON RAMSAY: Easy. Fucking hell. 3 and 1/2 minutes out on two
risotto, two scallop, Jennifer. 3 and 1/2 heard, Elise. Bit of speed here.
Let’s go. Bit of vigor. Yes, chef. This is my first time on hot
apps since I’ve been here. And at this point
in the competition there’s nowhere for you to hide. There’s no one for
you to partner with. Do you need help,
or you got it? Do you have it? I got it.
Please. Excuse me. Thank you. I’m feeling confident
that I can make a risotto. Walking with two risotto. Heard. Chef, next to
you, two scallops. Delicious risotto. Thank you, chef. NARRATOR: Thanks to Elise– GORDON RAMSAY: Go, John, please. NARRATOR: –the red team
is quickly delivering appetizers to their diners. GORDON RAMSAY: Let’s go. Very, very good. NARRATOR: Meanwhile–
GORDON RAMSAY: Scallops. Let’s go.
– Yes, chef. NARRATOR: –the blue
team is keeping pace. Walking risotto to the pass. Working hard, guys. NARRATOR: And Chef Ramsay is
ready to move on to entrees. On order– four
covers table six, Nick. Away entree– one halibut,
two Wellington, one lamb. ALL: Yes, chef.
GORDON RAMSAY: Wellington in. Yes, chef. I’m on me. And I feel awesome. Now is my time to shine. I am going to knock it
out of the park tonight. Come on, blue team. I want the garnish
up first before the– ROBYN: Chef! Lamb now in the oven, Chef! GORDON RAMSAY: –protein. She just blurts over me. I’ve got no idea what
the fuck she’s saying. Before you blurted all over
me, what was that, sorry? I said I took the
lamb in the oven. I’m going to put it back in
there for 2 more minutes, chef. OK.
Hey, Marino? MARINO: Si.
– Come here. Breaking news. Robyn’s got something
to tell you. Lamb’s going back in the
oven for 2 more minutes. There you go.
As if you need to know that. Fuck off.
I took my lamb out. I put my lamb back in. Yes, chef. I don’t give a fuck
what you took out. One thing for sure, when
Chef Ramsay starts talking, everybody shut the fuck up. Milly, how long, please? How long, Milly? I’m ready on halibut. Walking garnish. Walking now. Wellington garnish out. I got the lamb. Protein. Come on, Robyn, please. Yes, chef. CHEF JOCKY: I have a
two Beef Wellington. Two. Where is it? I got another one
coming right now, chef. Fucking hell. Right here, chef. Slicing. Robyn can tell us stories
about when she was eight years old, jumping in piles of shit. How you can’t remember a
ticket from 2 seconds ago? Like, something is wrong. ROBYN: I need it with a sauce Just red wine demi? Yes. [inaudible] more red wine. Too cold? Yeah, fucking hell. Hey, could you just come here? This is where the
wheels fall off. Just touch the center.
– Yes, chef. – Yeah, and she’s–
– Come on. We’re going to bounce it back. –when it should
be in the oven. Get it in the fucking oven! Yes, Chef! I’m fucking done now. This is bullshit. Robyn needs to be
100% focused, calm, and collected to
have a good service. Fucking A. If not, you get
spazzy mistake Robyn. Behind, chef. The remake Wellington’s
right here, chef. Beautiful. Thank you. NARRATOR: After a quick
recovery from Robyn, the blue team has successfully
started to deliver entrees. While over in the red kitchen– How long, Dana? NARRATOR: –the women are
hoping to do the same. Give me an indication
on the Wellington. Lobster Wellies coming out. Oh, my god. Guys, I have to refire
the Wellingtons. We’re off to a strong start. And, bam, all of a sudden
we’re at a halt. You know why? Because of Dana. GORDON RAMSAY: Where are they? They’re over here, chef. Oh, my god. NARRATOR: It’s 45 minutes
into dinner service. Oh, my god. Guys, I have the
refire the Wellingtons. NARRATOR: And Dana’s
miscalculation on the meat station has
brought the red kitchen to a standstill. GORDON RAMSAY: Where are they? They’re over here, chef. Oh, my god. Who put them in? DANA: I put them in. What a way to start
off dinner service. We’re on this first ticket. And I’m going to need
another 20 minutes. Can we flip the tickets, chef. Yeah, we can flip the tickets. Can we go with two lamb,
one salmon, one tortellini? ALL: Yes, chef.
– 7 minutes. GORDON RAMSAY: How long, please?
– 8 minutes, chef. GORDON RAMSAY: So look at me.
All is not lost. But we’ve got to got our
heads up a little bit. ALL: Yes, chef. JENNIFER: Everything we’re
waiting for is coming from me. And we’re skipping a ticket. And it’s the worst
thing you can do, because we have to go
back and do all these. Are you ready on the salmon? Yes. ELISE: Walking with
the tortellini. Here’s the tortellini, chef. Drop it. Take that back with you, please. Salmon. GORDON RAMSAY: Lamb, please. Come on, Dana. Walking with lamb. Right behind you, chef. Lamb’s raw. Lamb’s got to go
back in the oven. Urgently, please. Yes, chef. I don’t even know what to
say to Dana at this point. All I can do is look at
her and shake my head. Everyone’s walking around like
we’re just fucking all stars. We are currently behind. ALL: Yes, chef. NARRATOR: While Dana tries to
pull herself out of the weeds– I don’t know what
the fuck to do. NARRATOR: –the blue
team is forging ahead. Away now, one lamb, one
beef, one lobster Wellington, one duck. Yes, chef. What’s going? Fucking A. Are you– are you OK? Yes, chef. One beef, one lobster
Wellington, one lamb, one duck. Say it. One lobster, one lamb,
one beef, one duck. Oh, my god. How long? How long do you got? 3 minutes. Let me know when to
cut my Wellington. She has, like,
diarrhea of the mouth. She just talk, talk,
talk, talk, talks. Hello. I’m trying to concentrate. I’ll get to you in 30 seconds. Don’t talk to me right now. Let me know when I can
cut my Wellington, Benjamin. Benjamin. NICK: Ben, you heard her? What? He doesn’t fucking talk back. Be quiet, please. I’m going to the pass. Are you guys ready? Right now, chef. Walking garnish. Excuse me, chef. Behind. Where’s the lamb? It’s one Beef Wellington. Fucking A, man. Hey. What was going? What was going? One lamb, one lobster,
one beef, one duck. Right.
And what did you bring me? – I don’t know what–
– Hey, hey, hey. Look. You’re screaming
at me what’s going, and you bring up
the wrong order. Yes, chef. Here we go with the dumb shit. – What’s wrong with you?
– Nothing, chef. I’m sorr–
– Come here, you! And the volcano is
erupting right now. What is– hey, you, get
the fuck out of here. What’s wrong with you? Nothing, chef. I’m asking what my callback
is, and garnish is being quiet. Now I understand– GORDON RAMSAY: So how long? The lamb is ready. The beef is– Oh, I know the lamb’s ready. I told you that. But the beef’s fucking blue. – Yes, chef, but–
– Wake up! Yes, chef. GORDON RAMSAY: Get out! MILLY: Your next
ticket is going to be two Beef Wellington, mama. And the garnish is fucking
up the meat, apparently. Answer that one, if you would. Robyn, it’s really simple. Go fuck yourself.
No, seriously. Go fuck yourself. All right. Wellington pulling out. How long, Ben? How long garnish, Ben? Ben! Shut the fuck up. NARRATOR: While Robyn tries
to get back on track– Fuck. Lamb walking. NARRATOR: –the
red team is quickly making up for lost time. Chef, salmon. GORDON RAMSAY: Go, please. Walking Beef Wellington. Let’s pick it up, ladies. Go, John, please. Go. Go, go, go, go. The remake Wellington
is right here, chef. NARRATOR: And now both teams are
closing in on the finish line. It’s really good. Red team. All of you, come here. Blue team.
All of you, come here. Now.
– Yes, chef. Now! ALL: Yes, chef! 1, 2, 3. 1, 2, 3 tables each. Right now, first to finish
is going to win the evening. Let’s go, ladies! Let’s go, ladies.
MILLY: Come on, y’all. We’ve got to go. GORDON RAMSAY: Two beef,
one halibut, one tortellini. Let’s go. I am 2 minutes
out on this halibut. And that’s going with
my tortellini, yeah? Yes. Three tickets versus
three tickets. It don’t get more
even than that. We’ve got to beat the red team. Walking garnish. Walking tortellini. To your left. Go, John, please. One special tortellini,
two halibut, one duck. How long, Dana? Slicing duck,
walking to the window. The last three tickets
are pretty much all coming from my station. Two halibut, yes. – Two halibut next.
– Sorry. Behind you, behind you.
– Ooh, behind. GORDON RAMSAY: Where’s
the special tortellini? In my hand. GORDON RAMSAY: Come on, then. Go with the two, please. NICK: So these next two
tickets, we have two duck, one lamb, one lobster Wellie. Lobster Wellington’s
being pulled out now. Heard. The last two
tickets is all on me. How long? 5 minutes, chef. I feel like this victory
is all on my shoulders. And I’m not going
to let my team down. So we need to have all the stuff
ready in 3 and 1/2 minutes. NARRATOR: As the blue
team tries to finish first by pushing their last
two tickets out together– Go, go, go, go, go. Go, go, go. NARRATOR: –in the red kitchen– Push, push, push.
Come on. Let’s go. NARRATOR: The women
have just moved on to their final two tickets. – Can we go shrimp?
– Yeah. Go. Walk with shrimp. JENNIFER: Dana. Don’t worry. It’s not how you start,
it’s how you finish. So pull it through. Finish strong. One beef on yours, too, yes? One Beef Wellington. Yes, chef. – Go, please.
– Last tickets. Come on. – We need to beat that team.
– How long on two duck? We can pick up two
duck right now? – How long?
– Excuse me. Can you pick up
those two duck? 1 minute to the
pass, two duck. I’m pulling the duck out. It needs to rest,
Benjamin, please. Guys, we’re not the red team. Stop arguing. NARRATOR: With the pressure
mounting on the blue team’s last two tickets,
in the red kitchen Dana is almost ready to
deliver her team’s final order. Walking Beef
Wellington garnish. Heard. Slicing Wellington. I may have had a little hiccup
in the beginning of service. But now I’m feeling like I
have everything under control. Walking with Beef Wellington. – Yeah.
– Michelle, you need help? No, I got it. NARRATOR: It’s been two hours. And with the end of
dinner service in sight– GORDON RAMSAY: First to finish
is going to win the evening. NARRATOR: –both teams
are racing to complete their final tickets. Walking with Beef Wellington. Yeah. Michelle, you need help? No, I got it. NARRATOR: And as Dana’s final
Beef Wellington hits the pass, the red team is hoping
to claim victory. – Dana.
– Yes, chef. Ladies, come down here. Yes, chef. Just look at the
color of that beef. Overcooked, chef. Yeah, it is overcooked. It’s medium. Do you have another Wellington? Yes, I do, chef. They’re overcooked. They’re undercooked. The hits just keep coming. Come on, Dana. Right here, right here. Right here. GORDON RAMSAY: Marino. Marino! Come in here. What’s he freaking out about? Hey. Just come here. Just touch that. Just touch it. Just touch. I don’t know where to go. Come on, Dana. GORDON RAMSAY: I don’t
know where to go. ELISE: Don’t fall off
on the last ticket. Chef, can I put that
back in the oven for you? Back in the oven? It can go back in
the fucking field. All of you in the back room. Christina.
CHRISTINA: Yes, chef. GORDON RAMSAY: On
desserts, please. Quickly. I want you to get out. I want you to go
upstairs and think how your team can be stronger
without two of you in it. Get out.
– Fuck. I’m stuck. Christina and I will
finish desserts. Get out.
– Yes, chef. Get out. I’m fucking pissed. Last fucking ticket
we get booted. That’s bullshit. Dana really had
a meltdown today. We had every
opportunity to win it. Last ticket took forever. And over and over. I’m hoping that
Jennifer and I can stay connected, stay strong. We made a pact. And we’re going to stick to it. I mean I can’t believe we
fucking got kicked out. That’s bullshit. NARRATOR: With the red team
thrown out of the race– Walking to the pass, guys. Lobster and lamb right now. NARRATOR: –the blue team is
coasting to victory as they deliver their final orders. Coming with sauce with
lamb right now, chef. This is so delicious. – Blue team.
– Yes, chef. GORDON RAMSAY: Shut down. Honestly, this is going
to be a tough one, because– Yes, because we’re
dwindling down. My vote is Dana,
for obvious reasons, just because the
tickets came back. And Michelle, because
you never listen. And you never assume
responsibility. JENNIFER: Honestly,
Elise, I think you did a good job tonight. So I have to vote for Dana. And I have to vote for Michelle. Do you really think our team
would be better off without me? Um, yeah. Right now I do. Everyone would think that
the obvious choice for me to vote for would be Elise. But I did form this little
alliance with Elise. I’m going to
vote for Jennifer. And, based on who
do I think would make the team the strongest,
I’m going to vote for Elise. I didn’t do shit tonight. So y’all keep putting me
up because I’m intimidating to you. Because I know I’m
stronger than you. And I know I’m
stronger than you. – OK.
– Facts. That’s just facts.
– That’s not fact. It’s opinion.
– No, that’s fact. It’s not facts. That’s fact, Dana. Oh, you’re so
fucking amazing, Elise. You know what, I– thank you. I am. And I will continue to be. Thank you.
ELISE: You’re welcome. Thank you. ELISE: You’re welcome. You’re a fucking bully. You can be mad all you want. You’re the one who got us
kicked out the kitchen tonight. But you can’t base it
on just tonight only. I cooked with
perfection tonight, and they’re trying
to put me up again. Michelle and Dana. They’re definitely
like a clique. I’mma call them Dachelle. Because they one–
they one thing. They, like, Dachelle. I have two votes and Dana
has two votes right now. Dana, you’re my first vote. But no matter who
I vote for we’re going to have a three-way tie. Because she’s going to
have three, I’ll have two, and one of you will have two. I don’t know, guys. I don’t– I don’t fucking know. ELISE: When Chef
Ramsay asks us tonight, we need to be on one accord. He’s going to ask us
who is the weakest. I would say it was Michelle. Overall, I think it’s Michelle. You think so? You think it’s Dana? I think so. And if he asks you,
I think that should be said, that I don’t even
deserve to be up there tonight. I’m just saying. Let’s be on one accord when
we fucking get up there. JENNIFER: OK. Everything you do in
Hell’s Kitchen from now on in is under a microscope. Because I look at
all eight of you now and image one of you
running Hell’s Kitchen. Red team, have you
reached a decision? Well, we have a tie. So we haven’t
come to a consensus. The team is split, chef. Oh, no. Red team, have you
reached a decision? Well, we have a tie. So we haven’t
come to a consensus. The team is split, chef. Oh, no. Jennifer give me
the nominations, please, first and why. Uh, Dana, chef. We all agree that tonight
Dana struggled on meat. Second nominee. DANA: We’re split. I voted for Michelle, chef. Honestly, I just don’t
think she can lead us, chef. Third nomination. Elise, chef. Dana and Michelle both
think that if Elise was gone we would be stronger as a group. But I don’t think so. Well, you said the
same about Barbie. Pretty much, Dachelle
always votes the exact same. They’re a clique. Who’s a clique? Dachelle. Dana and Michelle. Dachelle. Got it. ELISE: It’s facts. That’s funny. Stupid. Chef, I voted
for Dana tonight. That’s not true. How can we be a clique
if I voted for her? Elise, Michelle, Dana,
step forward, please. Holy mackerel. This is unbelievable. OK, Elise. Why should you stay
in Hell’s Kitchen? I should stay in
Hell’s Kitchen, chef, because I’m a leader, I’m a
fighter, and I’m a great chef. I didn’t come here
to just play around. I came here to win. Dana, why should you
stay in Hell’s Kitchen? Chef, I have passion. I have drive. Yes, tonight there
was a problem. But I’m not the weakest
member in this kitchen. I’m not. Michelle, why should you
stay in Hell’s Kitchen? I deserve to be here. I think to be a good leader you
can’t take things personally. And you can’t be defensive. And Elise definitely has
those two attributes. She fights with everyone. I haven’t fought with
anybody in the kitchen except– You fight every day with
people in the kitchen. That’s a lie. That’s false.
– She fought with Barbie. ELISE: I haven’t argued
with anybody in the kitchen. She fought with Robyn.
And she fought with Michelle. I didn’t fight with
Robyn in the kitchen. Have we ever had a
fight in the kitchen? That one time on meat. Whatever. [scoff] Let’s get this done. My decision is– [music swells] –Michelle. Back in line. Thank you, chef. My decision is– [music swells] –Elise. Get back in line. Thank you, chef. GORDON RAMSAY: Dana, come here. Breathe. You know, honestly,
first of all I can’t wait to bring you back. But unfortunately,
today has been one of the worst days you ever had. I’m not feeling that leader. That’s the thing that
needs to pop for me. Right now, you’re
not ready to become my head chef in Hell’s Kitchen. Please give me your jacket. [sigh] I wish you the best. – Thank you.
– Thank you. Fuck. DANA: I mean, let’s face it. The red team is a disaster. Elise should be standing here. Elise wants to say
she’s not a bully. But I think she uses
that facade to push people around when, really,
she’s insecure about herself. I came into this kitchen
every day and gave it my all. So to know that that wasn’t
good enough, that hurts. Tomorrow, all of you are going
to face a day like you’ve never had before in this competition. Right now, it’s more
important that you stand down as an individual. ALL: Yes, chef. Get out of here. MICHELLE: I don’t think Jennifer
was being honest tonight. I think she said what she
said as a strategic move. Those are all moves that Chef
Ramsay sees right through. He knows when
someone’s lying to him. And he knows who the most
talented people on the red team are. ELISE: [sigh] And
then there were seven. So check it out. There’s Brangelina,
Bennifer, and Dachelle. And guess what? They all broke up. Michelle’s on her own island. She won’t stay
afloat by herself. You all right? Yeah. It just sucks. I don’t know how long my
alliance with Elise will last. Do I think Elise would push
me in front of a moving car? If she had the chance,
abso-fucking-lutely. But you know what? I’m ready for her. GORDON RAMSAY (VOICEOVER):
In two seasons, this was Dana’s first
time ever being nominated. Unfortunately for her,
it was also her last. GORDON RAMSAY: Let’s go.
Good morning. Let’s go. [clapping] How are we feeling? ALL: Good, Chef. GORDON RAMSAY: Now,
cooking is very similar to other professions. The people who
rise to the top are individuals who
combined real talent with an incredible work ethic. Right now, I’d like you to
meet two incredible individuals who have done just that. Please welcome David and Dania. [clapping] [music playing] CROWD: Whoa! What? Amazing. CROWD: Oh! What? Dania, please, can
you come to my house and teach my girlfriend how to
change their clothes that fast? Because I’m literally waiting
in the living room for hours every time it’s time to go out. CROWD: That’s scary. How the the hell
do they do that? CROWD: Wow! What the? CROWD: What? [cheering] GORDON RAMSAY: That’s right. It’s black jacket time. Come on, guys. MICHELLE: This is the day
I’ve been waiting for. Back in season 14, I was
the youngest person ever to receive a black jacket. Really good job.
Well done. Thank you. So moving forward,
I want to make sure that I am the youngest all star
ever to receive a black jacket. GORDON RAMSAY:
Absolutely brilliant. Thank you.
– Woo! [cheering] GORDON RAMSAY: Told you. it’s a big one tonight. Now, as you may have noticed,
1, 2, 3, 4, 5 jackets stand behind me. And there are seven of you. Two of you will be going home. Wow. NICK: Oh, my god. Chef Ramsay’s not playing around
today in “Hell’s Kitchen.” We’re literally going to go from
seven to five really quickly. GORDON RAMSAY: The
chefs who will receive their black jackets
today are the ones who are most
successful at facing three difficult challenges. Wow. Are you ready for
your first challenge? ALL: Yes, Chef. GORDON RAMSAY: There
will be two winners. It’s a big one. It’s become a “Hell’s
Kitchen” classic. Any ideas? “Taste it, now make it.” You got it– my favorite. Oh, man. I love “taste it, now make it.” Follow me through the kitchen. Let’s go. MILLY: I lost to Nick and
Michelle on season 14. I’ve gotta get this win. GORDON RAMSAY: Are we ready? ALL: Yes, Chef. Your 45 minutes starts now. NARRATOR: In the first of
three black jacket challenges, Chef Ramsay is having
the all stars recreate a 16-ingredient entree,
the most intricate dish he has ever presented
in a “taste it, now make it” challenge. One stunning portion– let’s go. ROBYN: I’m confused by the fish. It’s a little bit dense. It’s a little bit dry. So I look at that
bloodline underneath. Just by the bloodline, you
can tell that’s not halibut. That’s bass. Fingers crossed. What fish are you gonna cook? Sea bass. I’m going to go
with bass, Chef. Yeah. What are you thinking? Bass. NARRATOR: All of the chefs have
gone with the same protein, sea bass. 30 minutes remaining. NARRATOR: The chefs
must now decipher both the white and Green pur es. I keep tasting
the fucking sauces. I know.
It’s so fucking– It’s so confusing because
my brain’s telling one thing. But I don’t know. It’s definitely a mental
mindfuck when you’re, like, could this be celery? Or could this be cauliflower? Is it white asparagus? And the more you think
about it, the worse you do. Kind of. So I’m definitely still
nervous about my pur es. I did cauliflower and fava bean. I’m hoping for the best. I’m watching them trying
to figure out these pur es. But I know I’ve got the
correct ingredients. That green one, it was Romesco. And then the white one, I
knew exactly what that was– white asparagus. I know that people
spy in this kitchen. So I go over there,
and I grab cauliflower, just to sit it on
my station to make them think I was doing it too. Do you have any more
extra cauliflower? I’m planning on
doing a turnip pur e. But then I taste the turnips. And they’re kind of funky. And there was more of a
creamy, velvety taste. And that kind of comes
from cauliflower. And for the green pur e, it
reminded me of the slight sweetness that’s in edamame.. So I used that pur e. NARRATOR: Robyn has decided that
the two pur es are cauliflower and fava bean, while Elise and
Jennifer are convinced they are cauliflower and pea-based. I think that this is the
pur e instead of the peas. NARRATOR: Michelle is
going out on her own, choosing green asparagus and
white asparagus for the pur es. 14 minutes. NARRATOR: For the
final key component, the chefs must solve the
mystery of the complex hash. That’s definitely not it. It is do or die to get
the right ingredients. I’m gonna cook
this just in case. The hash I know is some
kind of root vegetables. And I know that
there’s rutabaga, fava beans, and chives. That it. I’ve been bringing my A game. And now I’m going
to turn up the heat. The black jacket is
mine for the taking. Look at your
options and taste. I decide that I’m going to do
yams, fava beans, and chives. Every person has done “taste
it, or make it” besides me. I’m hoping first
time’s the charm here. Remember how that plate looks. Yes, Chef. NARRATOR: Nick’s
hash consists of– Sunroot, apples,
chives, and fava beans. NARRATOR: While the
other chefs have chosen a similar array
of fruits and starches to complete their hash. GORDON RAMSAY: Last 5. 5 minutes, Chef. Damn it. My fish got a little too brown. But I’m hoping
it’s not a problem. Don’t leave it
too late to plate. Yes, Chef. GORDON RAMSAY: 2 and 1/2
minutes remaining, guys. 2 and 1/2? Holy shit. I’m freaking out. I am just trying to get
everything on the plate. GORDON RAMSAY: 90
seconds remaining. Holy fuck. This is black jacket day. Get it together. GORDON RAMSAY:
10, 9, 8, 7, 6, 5, 4, 3, 2, 1, and serve, please. Oh, my god. NARRATOR: Today Chef Ramsay
has designed three challenges to determine which five of
the seven remaining all stars will receive a
coveted black jacket. Let’s hope your palates
have served you well. NARRATOR: It’s now the
chef’s first opportunity to advance as he judges
the “taste it, now make it” challenge. Let’s start off
with Jennifer, please. JENNIFER: I am freaking out. I’m trying to see who picked
a different fish, what color everyone’s pur es look like. This is a tough one. Describe the dish, please. JENNIFER: I did bass. The pur es are
cauliflower and pea. Cauliflower and pea pur e. Yeah. Interesting. OK. MILLY: Chef Ramsay is exactly
how like when women say, I’m OK. But you know that
“OK” is not OK. GORDON RAMSAY: Slide down. Michelle. OK, visually, looks nice. Last time I did
“taste it, now make it” I was paired up with Nick. And we won. Congratulations,
Michelle and Nick. Yes. I’m the king of
“Hell’s Kitchen.” Today I’m by myself. But I’m sure I’ll
repeat that success. Chef, I have seared sea bass. Underneath you have a hash
of rutabaga, celery root, and fava bean, and a
white asparagus pur e, and a green asparagus pur e. Tastes good. OK. All rights, Elise. Yes, Chef. Describe the dish, please. I’m sorry? Describe the dish, please. Oh, OK. I made– [laughs] –sea bass. The hash is rutabaga
and fava beans. The pur e is
cauliflower and pea. Elise’s face usually
looks something like this. But today Elise is
grabbing her face. She’s looking very scared. I think she’s just
unsure of herself. OK, very interesting. Benjamin, please,
bring your dish. NARRATOR: Benjamin has chosen
sea bass for his protein. For his hash, he’s picked
celery root, rutabaga, apple, fava beans, and chives. And for his puree he’s chosen– Edamame pur e as well
as a cauliflower pur e. I think I’m the only
person who did edamame. So hopefully I’m the only one
who got the pur e correct. Top slithy toasted– slide down, please. Milly. NARRATOR: Milly has
selected sea bass served over a hash of Yukon potatoes. His white pur e is
a white asparagus. And his green pur e is Romesco. GORDON RAMSAY: It
tastes like Romesco. Back to the end of
the queue, please. Robyn. OK, fish visually looks nice. NARRATOR: Robyn has
also picked sea bass. And for the hash, she’s chosen
turnip, celery root, and apple, and has decided on a cauliflower
pur e and a fava bean pur e. Swap places, please. Nick, describe the dish, please. NICK: What you have
is a seared bass. Underneath is celery root,
apples, and fava beans tossed with butter and chives. Around the plate, you
have a cauliflower and fava bean pur e. Wow.
Thank you. Chef Ramsay should
stop playing poker, because I couldn’t
read him at all. GORDON RAMSAY: First of all,
you all have nailed the protein. Let’s come down to
the white pur e. Only two of you had
the pur e right. The white pur e was
white asparagus. Yes. MILLY: That’s right, Michelle. Congratulations
Milly and Michelle. Thank you, Chef. Let’s move onto
the green pur e. Only one of you
had that correct. And it’s the first person
receiving a black jacket. And that chef is Milly. Yes! Oh. MILLY: Yes! Good job, Milly. Yes! Everybody is eating humble
pie, especially Nick right now. He picked me as one
of the weakest chefs on the fucking blue team. I’d like to see Milly kind
of step it up a little bit and see if he can finesse
well with this dish. MILLY: And now I’m the first
person with a black jacket. All that noise is done. GORDON RAMSAY: How
are you feeling? I feel great, Chef. Let’s move on to the hash. There were five incredible
ingredients in that hash– sweet potato– Fuck. –fava beans, celery root,
apple with fresh chives. Two of you got four out of five. And those two are
Benjamin and Nick. The second recipient
of the black jacket– congratulations, Nick. Good job, Nick. NICK: It’s been a while. But I’m super excited. I’m really proud of myself. This is just solidifying what
I worked for this whole season. And I’m ready to win. Amazing job. Benjamin, you were so close. But you burned the protein. I didn’t do as
good as I wanted to. But it’s like
being a quarterback and throwing an interception.
I didn’t get it done. But you know what?
I’m not giving up. I’m going to come back
and be the top contender. GORDON RAMSAY: Congratulations. Both of you will be spending
the rest of the day in our very exclusive black jacket lounge. CHEF: Wow, that’s awesome. GORDON RAMSAY: Well done. MILLY: Thank you, Chef. Now, Nick and Milly,
say goodbye and head off. NICK: Good luck, guys. GORDON RAMSAY: Some of
them you may see later. Good luck.
GORDON RAMSAY: Good job. Thank you, Chef. NICK: Good job, girls. MILLY: Woo! NICK: I fought so hard
for this black jacket. And this is the all-star season. So it’s the best of the best. – Hello.
– Hello. Hello.
MASSEUSE: Welcome. Hello.
NICK: Oh, damn. OK.
Oh, this is awesome. Congratulations. Would you guys like a massage? NICK: 100% I get to sit back and chill
in the black jacket lounge. I’m drinking Marino margaritas. Thank you, sir. Getting my feet
massaged, playing little mini golf– this VIP! I was the first black
jacket on all star season. Hell, yeah. Yeah! Yes! GORDON RAMSAY: Time for
challenge number two and the opportunity
for you to get your hands on a black jacket– under each of these
five those domes are ingredients that
you will use to create a unique and delicious dish. When I ring the bell, you
will run to the first dome, grab one, and stop cooking. Obviously, you’ll
need to be quick because there’s limited
options under that dome. And then the bell
will ring again. And you’ll grab another
ingredient from underneath all those domes. You all have 30 minutes to
perfect an amazing dish. Are you ready? ALL: Yes, Chef. ROBYN: This is going
to get U-G-L-Y– ugly. GORDON RAMSAY: 1. Don’t plus. 2. Fucking A. 3! On the count of 3. 1. – Don’t push.
– 2. Fucking A. 3! Let’s go. – Get off.
– Damn It. OK, veal chop. That fine. I’m not here to
argue with the Elise. If she wants
lobster, that’s fine. It might come back to
bite her ass in the end because lobster is
really hard to execute. Now that you
got your proteins, I suggest you do
something with them. NARRATOR: It’s the second black
jacket challenge of the day. Jennifer, what do you have? Airline chicken, Chef. NARRATOR: And while
Milly and Nick relax in the black jacket lounge. Oh. What the fuck? NARRATOR: The
remaining chefs will be presented with five domes. Stand by for the starches. NARRATOR: Each time Chef
Ramsay rings the bell– [ringing] –they must quickly
grab one ingredient from the uncovered dome.
– What? Well, what’s the– did
y’all grab one or what? It’s fallen over. NARRATOR: And incorporate
it into a dish worthy of a black jacket. GORDON RAMSAY: There it
is, around the other side. Hurry up. I said stand by. What did you end up getting? ROBYN: I can think
lightning fast. So I feel like this
challenge is perfect for me. But whoa– sweet potato. Like, that’s the name of my cat. [meowing] Hopefully, whatever’s
underneath that dome 3 is gonna get me rocking and rolling. Can you open this
for me, please? Yeah, of course. Honey, yeah? Just a little bit. NARRATOR: Stand by
for the third dome. [ringing] Whoa.
Uh. Yeah, you can have that. Fuck. I’ll take the leeks. JENNIFER: You guys are
making this easy here. You’re giving me
good ingredients. This is like a Sunday
dinner right now. Chicken, potatoes
and broccolini– I can’t go wrong with this. 7 minutes gone, 23
minutes remaining. What the fuck? All of my ingredients
are really odd. With the leaks, I don’t
really know what I’m doing. Fu– So I kind of just have
to go with my gut here. I don’t even know. [ringing] No. This one. ELISE: You have to be quick
on your feet in thinking, like, what am I going to grab? And I thrive under
that type of pressure. Elise, what did you get? Parmesan cheese.
GORDON RAMSAY: Parmesan, wow. Yep. Because if I don’t make
it to black jackets, I’m not going to have a chance
to shine as an individual, which is my strongest suit. I’m going to wait. Benjamin, what did you get? Truffles, Chef. GORDON RAMSAY: Oh,
my goodness me– whole [inaudible] truffle. Oui, Chef. Who doesn’t love
fucking truffles? I mean, they’re amazing. I love my dish– very excited. This is like the
challenge made for me. I do this at the
restaurant all the time. I’m always making special
requests for our guests. So I feel great. One more dome to go. [ringing] Uh! I got it. No, I got it. I had my hands on it first. My hand is in the bowl. ROBYN: I had my hands on it
first, sun-dried tomatoes. Sorry, Robyn. I’m not giving up these
sun-dried tomatoes. They are definitely
meant for my dish. GORDON RAMSAY: 3
minutes remaining. Phew. Wha– Robyn, you happy
with your dish? ROBYN: Yes. We’re chefs. GORDON RAMSAY: 90 seconds
remaining– time to plate. 5, 4, 3, 2, 1, and stop. OK, time to find out who’s
going to join Milly and Nick in that black jacket lounge. Let’s start with Robyn. Bring the dish down, please. ROBYN: I’ve waited
5 and 1/2 years to get another black jacket. And all the motions
after creating this dish has just hit me. It’s like, this is real. This is really, really real. I have a pan-seared
Chilean sea bass with sweet potato,
corn, and aloe hash with a little bit of honey. Why honey? I just wanted to elevate
the little bit sweetness to balance out the saffron. But you got
sweet potato pur e. Yes. Which is what? Sweet. It’s a really strong effort. Wow. Benjamin, slide down, please. NARRATOR: Benjamin is
presenting a filet mignon with braised Swiss
chard and cauliflower, topped with truffles. That is beautiful. What I’d change–
a little less heavy on the reduction of the sauce. BENJAMIN: Yes, Chef. But filet– nailed. Pretty good leave. Thank, you Chef. GORDON RAMSAY: Jennifer. NARRATOR: Next up is Jennifer
with her airline chicken, potatoes, and broccolini dish. GORDON RAMSAY: Chicken
cooked beautifully– love that lemony fresh lightness. But I’ve got potatoes
here that are undercooked. Damn. I thought they
were cooked, Chef. Undercooked potato– no go. JENNIFER: Why did you
put untasted potatoes on your plate, Jennifer? You’re a fucking chooch. NARRATOR: Michelle has prepared
an elaborately seasoned veal chop with couscous and leeks. GORDON RAMSAY: Great
sear on the chop. Thank you, Chef. GORDON RAMSAY: What’s
the rub on that? Because it’s got that
spicy fragrant there. What is that? Cardamom, cumin,
coriander, salt, pepper, lots of different spices. I haven’t gone too crazy with
spices yet in this competition. And I feel like
in this challenge, it’s really going
to help me win. That’s a really good
dish– really good. – Thank you, Chef.
– Thank you. Good job, man Michelle. GORDON RAMSAY: Finally,
Elise, let’s go, please. ELISE: I do believe
that I am the strongest member of the red team. And one of us has to
make it to black jackets. But I’m hoping it’s me. NARRATOR: Elise has
served a poached lobster tail with Parmesan
rice and asparagus. Visually, there’s
something on that plate that doesn’t sit right. Can anyone see it? Take a close look. Oh, my god. So it’s got its shit sack there. And that’s the poop sack that
you do not want to crunch on. One tiny sack of
shit can destroy the flavor of a $60 lobster. Oh, my god. Elise, you need to
come up to New England to learn how to
break down a lobster because you do not leave
the poop sack in a lobster. It’s not edible. GORDON RAMSAY: What a shame. Thank you. Boop. That’s what I think
about Elise’s lobster. GORDON RAMSAY: The first
recipient of a black jacket and joining Milly and Nick in
the VIP black jacket lounge– The next black jacket
is mine, fingers crossed, hoping, hoping, hoping. Congratulations, Michelle. Yes! GORDON RAMSAY: Amazing. Congratulations. MICHELLE: Thank you, Chef. Woo! Yay! I got a black jacket, finally. Congratulations, great job. Thank you, Chef. MICHELLE: I’m the
third person to get a black jacket overall,
first person on the red team to get a black jacket. GORDON RAMSAY:
Michelle, to the lounge. You do not want to
miss a minute there. Good luck, y’all. And I’m just so proud
and relieved right now. I’m just ecstatic. Yeah! Yeah! Yes! Yes! We straight up–
we like Michelle! Yo, you out here. Season 14 right here! [cheering] GORDON RAMSAY:
The person joining Michelle, Nick, Millie
in the black jacket lounge– congratulations. NARRATOR: In the second
of three challenges– [cheering] Michelle has just earned her way
into the black jacket lounge. With Jennifer’s
potatoes being raw– Undercooked potato– no go. NARRATOR: And Elise’s
blunder with her lobster– GORDON RAMSAY: So it’s
got its shit sack there. NARRATOR: Chef Ramsay
is now deciding between Benjamin
and Robyn on who gets the fourth black jacket. Congratulations, Benjamin. – Thank you, Chef.
– Great job. Solid. I think that
black jacket shows that you’re here for business. You know, everybody with a black
jacket right now is no joke. And we’re here to
win this competition. Elise, Jennifer, Robyn,
head for the patio. Wait for your final challenge. Oh, who the fuck is that? Oh, shit. [cheering] Yeah, look at that. My bro! Yes! Congratulations! Damn. Damn, I’m so happy for you, bro. [crying] I don’t get it. You have to beat her. You have to beat her. To only have one spot left– you know, if I
don’t get it, then I hope Robyn gets it
because, you know, they always say nice
guys finish last. So hopefully the nice
guys finish first. It wasn’t supposed to
come down to Jennifer or I getting a black jacket. [sighing] JENNIFER: This fucking sucks. I respect Jennifer so much. And to have to go against her
like this, this is really hard. [crying] Sorry Jennifer, I love you. But I want this more. GORDON RAMSAY: Ladies, there
is only one black jacket left. That means only one of
you will be moving on. ELISE: I need to focus because
I put everything on the line for a second chance. And I didn’t
sacrifice everything to come here for no reason. GORDON RAMSAY: Here’s
the challenge– it could be anything you want. You have total freedom. So it needs to be something
really impressive. Understood? ALL: Yes, Chef. GORDON RAMSAY: You’ve
all got 30 minutes. And your time starts now. Let’s go. 30 minutes to
cook the dish that’s going to change my life– I just need to focus. And I need to cook
my ass off right now. Anything you wish– something special. MICHELLE: Oh, what is it? What is it?
– Oh, damn. BENJAMIN: Oh, baby.
MICHELLE: Oh, my god. BENJAMIN: It’s on, guys.
This is awesome. Yay! We get to watch this one. Look at all those
ingredients they have. NICK: That’s a lot of food. MILLY: Oh, my god. That’s a lot of food, man. NICK: Robyn, be smart. What is she doing? That’s going to fuck her up. She has too many options. NICK: Yeah, it’s easy to put
too many things on the plate. You’ve got to come up
with something goofy. You’ve got to show that
you deserve to be here. And two of them dropping. Yeah, only one of them
is going to survive this. BENJAMIN: That’s awesome. MICHELLE: It better
not be Elise. ELISE: There’s like 1,000
ingredients on the table. And I have so many ideas but
can’t really hone in on one. What dish are
you doing, Elise? Um. come back to me. Come back, yeah? Yeah. I fought my way to get here. And now I find myself
up against the wall. And with one black jacket
left, I’m upset with myself that I’m even in this position. But I want this
more than anything. I’m just fighting for my life. ROBYN: Do we not have jalape os? Chef Ramsay’s like,
make what you want. But there’s so many
ingredients right now. Oh, no. Too many choices are scary. What are you gonna–
what are you going to make? ROBYN: I’m going
back to a halibut with a mango beurre blanc. I’m gonna finish it with a
chimichurri sauce and a salsa. What dish are you
doing, Jennifer? A corn succotash
with seared scallops, shrimp, and a paprika butter. I’m going with this
dish because it’s something I do all the time. I’m going to go with
what I know, what I love. This is how I’m going
to win my jacket. I’m going to cook
from the heart. MILLY: Come on, Jenn.
– Yes, Jenn. Get that corn. She books focused. She looks like she
knows what she’s doing. NICK: Jenn looks fine. So far, Jenn’s ingredients
seem the most cohesive to me. Elise looks confused.
MICHELLE: Look at her. She’s just staring. You need to be doing
something, Elise. She seems upset. Yeah, her last
round was super bad. That sucks. No, it doesn’t. Oh, my god. She’s putting her
potatoes in the Vitamix. NICK: Oh, no.
They’re MICHELLE: Gonna
be gummy as fuck. Nope, they’re done. Gummy– they’re already gummy. NICK: That’s bad. Culinary 101 has gone
out of Elise’s brain. Elise is cracking
under this pressure. And I couldn’t be happier. GORDON RAMSAY: 10 minutes gone– just under 20 minutes remaining. ROBYN: Yes, Chef. GORDON RAMSAY: Something
special, something unique. ROBYN: I changed it. You changed? ROBYN: Yes, lamb loin. Lamb loin? GORDON RAMSAY: What
did you start off with? I started off with halibut. But I’m more confident
with this now, Chef. You’re changing your protein. Yes, Chef. I started with halibut
because I’m like, yo, I really kick ass cooking fish. But I’m like, you know what? Forget that. I’m going to step
out of my box and use a really hard meat
to cook so I can execute that protein perfect. And who the hell changes
their dish when they’re already 10 minutes into it? I do. You’ve got 18 and
1/2 minutes to go. MICHELLE: Shit. They don’t have a lot of time. Focus Robyn.
MILLY: Calm down. NICK: I know. Calm down, Robyn. I thought she was
making halibut. [gasps] What’s she doing? She changed her protein. MILLY: With 20 minutes left? She thought too much. It’s over now. NICK: I hope she’s not doing
mango beurre blanc with lamb. Changing proteins
mid-challenge is very risky. There’s kind of a
fine line between just being stupid and taking a risk. I’m nervous for them.
BENJAMIN: 15 minutes left– 14 minutes left–
14. MILLY: Whoa! NICK: This is scaring me. They need to finish. Have you thought
of your dish yet? Yeah, I thought of
it the whole time. I just didn’t want to talk.
– Go on. Tell me.
Speak to me. I’m making a
pan-seared filet mignon. Yep. Rainbow Swiss chard. Yep. Mushroom duxelle and
chive mascarpone whipped. potato. Whipped potato. Potato pur e– potato pur e. Robyn, she hasn’t done
anything remarkable. And Jennifer’s not vocal enough. And she doesn’t
know how to lead. Robyn, your corn fell off. I just put it back on. Thank you. ELISE: Jennifer and
Robyn, they’re a clique. I don’t need someone
to cheer me on. I don’t need someone to drag
me across the finish line. I’m going to sprint to the
finish line and beat you there. I don’t need a clique. GORDON RAMSAY: 90 seconds, guys.
Ooh. ELISE: How much? ALL: 90 seconds. 90, 90, 90. Get your plate ready. I need a bit more thyme. NARRATOR: Elise,
Jennifer, and Robyn are cooking for their
lives in the last of today’s three challenges. GORDON RAMSAY: Let’s go. NARRATOR: It is their final
chance to earn a black jacket. GORDON RAMSAY: 90 seconds, guys. How much? ALL: 90 seconds. NARRATOR: Nick, Benjamin,
Michelle, and Milly already earned theirs
and are watching along from the black jacket lounge. I need a bit more thyme. Elise, we could all use some
more time in this challenge. But we’re not going to get it. Thyme herb. Thank you. Oh, you mean thyme, the herb. My bad. 75 seconds. JENNIFER: Fudge.
GORDON RAMSAY: Come on, guys. Holy shit Don’t forget,
guys– season, yeah? Make sure your protein’s
cooked well, vegetables cooked. Make it look beautiful. Guys, it’s a mad
dash to the finish. MICHELLE: Come on, come
on, come on, Robyn. Come on.
– She needs to start
fucking plating. MICHELLE: She’s
cutting it too thin. Oh, she’s cutting it too thin! Oh, my god. This is stressful. Now I want to see
the other dishes. NICK: I know. ALL: Ah! BENJAMIN: It doesn’t
make a difference who walks through the door,
because I’m just going to beat them later in the competition. MICHELLE: Only one
of them is going to come through those doors. MILLY: Damn. GORDON RAMSAY: 3,
2, 1, and stop. Wow. That was intense. Ladies, only one spot left. Have you put everything
you have into these dishes? ALL: Yes, Chef. GORDON RAMSAY: Glad to hear it. Let’s start off with Robyn. ROBYN: I am shaking in my boots. And I’m trying not
to let it show. It’s all down to this dish. GORDON RAMSAY: Describe
the dish, please. I have a seared lamb loin. I did a potato and corn hash
with some bacon in there. And finished a lamb loin with a
little bit of chimichurri sauce and some lemon zest. Visually, it looks refined. It’s got that kind
of quirkiness to it. You know, you
change your protein. So you were setting
yourself up for failure. But you’ve actually nailed
the lamb beautifully, every slice from top to bottom. Thank you, Chef. Also, it’s
melting in my mouth. The dish is finessed. It’s exactly what I
would call a special. What I’d change? A bit more potato in there so
you got that starchy element and balance out the corn. But yeah, strong effort. Thank you, Chef. Thank you. Thank you! Thank you. ROBYN: I am so glad
I switched my dish. That was like the smartest
thing you’ve done today, Robyn. Elise, let’s go. ELISE: It’s been a rough day. And I’m emotional. But that’s because
I’m passionate. And I literally
could be going home. There’s only one
black jacket left. So I’m humbly hoping that
my dish is good enough. GORDON RAMSAY: Wow. Describe the dish, please. I made for you a pan-seared
filet mignon, potato pur e, and rainbow chard. And there’s a mushroom
duxelles underneath the steak. Mm.
Wow. Yeah, what have you
done to the potato? Pur ed it with a little
bit of cream, mascarpone. You put it in the blender? Yes, Chef. A great sear on the filet. Temperature inside? Medium rare, Chef. GORDON RAMSAY: Let’s
have a look inside. Medium rare, right? ELISE: Yes, Chef. Wow. Filet is not medium rare. But it is tender. I love what you’ve done
with the seasoning. Mashed potatoes
taste a bit strange– duxelles, delicious. The greens, wonderful–
filet is tender. Please pick up your dish.
ELISE: Yes, Chef. Thank you.
Next up, Jennifer, please. Let’s go. JENNIFER: When I go
home the first time, I was fucking blindsided. I was backstabbed. I feel like I was robbed. I promise, if you will
defend me to the end, I will have your back. The weakest chef– Will? I think Elise is a
stronger cook than Jennifer. Jennifer, please
give me your jacket. Keep your hand
head up, Jennifer. JENNIFER: [bleep]. I’ve always said that
I wanted redemption. I want to fucking beat
Elise so bad right now. Jennifer, describe
the dish, please. Sea scallops and
shrimp with Old Bay butter and a corn succotash. GORDON RAMSAY: Visually,
it looks beautiful. It’s glamorous. It’s decadent. That’s exactly the
personality that I want to see with that attitude on a dish. Break down the succotash. What’s in there? JENNIFER: Corn, peppers,
tomato, sweet potatoes– also there’s a little
bacon in there. It gives its smokiness. GORDON RAMSAY:
Love the succotash. Shrimp– cooked beautifully. Just the shrimp on its own
with the succotash– delicious. How long did you cook
the scallops for? I don’t know, Chef.
GORDON RAMSAY: You don’t know? The time goes fast here, Chef. Mhm. You’ve got a great
sear on the outside, not so good underneath. The big question is, what’s
it like in the center? Oh? Scallops slightly undercooked
in the center there. I love what you’ve done with
the color on the outside. Succotash– delicious. Shrimp– delicious. Thank you. JENNIFER: If Elise
gets farther than me, she can fucking sit and spin. I am a way better
chef than she is. She’s just a cook. And I’m a chef. GORDON RAMSAY: Elise,
Robyn, Jennifer, all three of you put tremendous efforts
across all three challenges. And also, during your
time here as all stars, I’m grateful for that. You’ve done yourselves proud. Your family’s proud. And unfortunately, the journey
ends for one of you right now. I’m gonna narrow this down
to two remaining chefs. ROBYN: I feel like I
deserve this so bad. I want that jacket! My decision is– Jennifer’s scallops
is undercooked. And I think that
I’m a better leader. I just hope Chef Ramsay
hasn’t given up on me yet. I’m sorry. It’s time for a nice girl
to win, not a fucking devil. The person leaving
“Hell’s Kitchen” right now– Elise, Robin, Jennifer,
the person leaving “Hell’s Kitchen” right now– Elise. Come here, young lady. First of all, I was so
happy to see you back here. Your passion is exemplary. Let’s get that right. That dish fell short. But I don’t want your jacket. I want you to walk out here
with your head up high. Thank you, Chef,
for having me back. GORDON RAMSAY: Thank you. Hey, don’t you stop
on that journey. ELISE: Yes, Chef. GORDON RAMSAY: Good night. ELISE: I’m absolutely
better than those three dishes I put up today. And I’m definitely
embarrassed by my performance. Mentally, I was cooked. And I should have gotten
that black jacket. But I guess you could say the
pressure got to me a bit today. Ladies, bring your dishes
up here one more time, please. Yes, Chef. Motherf***ing
redemption, bitch. Bye-bye, Elise. You went out first. Boom. Jennifer is an amazing cook. It just sucks that I have
to go against someone that I truly respect in this industry. This is so tough. My decision is– Christina, Jocky,
I need your help. Both of you, come
out here, please. Fuck. God. I’d like both of
you to taste this. Come over. [whispering] To the end, I got your
back no matter what– no matter what, you and me. I’m doing this for myself. But most of all, I’m
doing it for my mom. She’s my rock. This is for you, Mom. I want to get this
black jacket for you. I always said if I
came back, I would win. So for me to go home
tonight, it would suck. And I would be so
upset with myself. But you know what? I went fucking out
swinging if I go home. Oh, boy. The final chef that’s
receiving a black jacket, congratulations goes to– Oh, fuck. Robyn! I love you– so proud of you. Jennifer, that was
awfully close, young lady. You know, your
palate is incredible. And the change in you since the
last time in this competition is just mind-blowing. I hope you continue that
journey because there are some great things ahead. Chef, I’m so happy
that you asked me back. I’m so proud. You better fucking win this. For us now, girl. – Thank you, Chef.
– Oh, dear. Come here. Yeah, good luck. Thank you. Thank you, Jennifer.
Thanks for everything. JENNIFER: Thank you so
much for helping me out. Super proud. Thank you Well done. Jennifer. JENNIFER: I did
not expect myself to be going home right now. I wish I had done
a little bit more to make it to that black jacket. But you know what? I definitely think Robyn
deserves the black jacket. She beat me out today
fair and square. And– [laughing] I still beat Elise. Who does this belong to? Congratulations.
Well done. Thanks, Chef. Good job. Black jacket, woo! Yes! I think I look pretty
pimp in a black jacket. Like, black looks great on me. GORDON RAMSAY: Well done. Deep breath– enjoy it, right? Good job. Told you I was going
to bring this, Mom. Shit. As long as it’s
not Elise, I’m happy. [laughing] [knocking]
– Who is it? Who is it?
Who is it? – All right, I’ll go.
– Open the door! Who is it? MILLY: Who is it? Yes, Robyn! MICHELLE: Robyn!
MILLY: That’s right, mamacita. –
NARRATOR: Blue team! [laughing] I knew it! I knew it, baby! Yay! Elise is gone. There’s nothing more I could
ask for in this moment. [knocking] Who is it? [cheering] GORDON RAMSAY: Congratulations. First of all, you should all
be feeling incredibly proud. That was intense.
– Yeah. It’s intense. The reason? Because you’ve all
become that good. Now it’s going to
get even tougher. It’s been much more
challenging this time. The competition’s tougher. The challenges are tougher. The service is tougher. To be able to get to the
blacks is really important. This is when it
starts to get real. And you know, I think
it’s going to be a mad dash to the finish line. 1, 2, 3, 4, 5 talented
individuals with a 1 in 5 chance of
getting yourselves that incredible position. MICHELLE: It does feel
really surreal right now. It’s every woman or
every man for themselves because we all need to show
Chef Ramsay our talent. And it’s going to be a really
cutthroat competition from here on out. There’s not long to go. But it’s still a very
tough road ahead. Yes, Chef. I’m number one. I’ve got it. And now I just got to ride
this number one fucking car all the way to the finish line. I just got to keep
it in front and win. Black jacket, well done. Congratulations. [cheering] Good job, Robin. – F*** yeah.
– Good job, Robin. Thank you. I just kind of pinched myself. Like I got goose bumps. Last two girls standing! I’m proud of you little one. I’m proud of you, Robin. I’m going to sleep
in this jacket tonight. I don’t want to take it off. When you are calm
and you’re in control, you are at your best. Robin definitely had a rough
start here in Hell’s Kitchen the second time around. But she’s the comeback kid. I think she’s definitely proving
to be a serious competitor. I’m proud of all of us is
and this big huge journey we came together. This is the most intense
shit that we’ve ever done. Yeah. I was rooting
for Elise, though. Ugh. [laughter] [upbeat music] Hurry up. Oh my God. What the F is going on here? Good morning. It’s a club. Chef Ramsay, are
we going to a rave? Oooo, oooo. Now listen carefully. If you are going to be a head
chef at Hell’s Kitchen Las Vegas, I have to know
that you can mentor, instruct, and teach a brigade. Yes, chef. So for today’s challenge,
you’ll be tested on a very important and necessary skill. Your ability to teach. Seeing how this is
an all-star season, I have for you some very
incredible all-star students. Take it away. [applause] It’s lights going
off everywhere. We got an announcer,
like whatever it is, basketball, football,
cooking, I’m ready to go. ANNOUNCER: Cooking with Millie,
he’s a Heisman Trophy winner. And in his first season
with the Miami Dolphins, made the pro-bowl. And one of the NFL’s
leading rushers. It’s Ricky Williams! Oh my God. Yeaaaa! What’s good, man. What? Yeah, bro let’s go. Yes! ANNOUNCER: Cooking with
Michelle, winner of the 2016 WNBA Championship,
queen of the hard court, the Los Angeles Sparks
own Tempest Parker. – Hi.
– Hi. Hi, Michelle. Wow, you’re really tall. I was not an athletic
child at all. I think the closest I got to
a sport was in marching band. I don’t even come
up to her shoulders! It’s OK.
We’ll make a good team. We’re good. ANNOUNCER: Cooking
with Benjamin, he was 2005 defensive
rookie of the year. He was one of the top
linebackers in the NFL. You may know him as
lights out Shawn Merriman! [applause] I fucking love you, man. ANNOUNCER: Cooking
with Nick, she was gold in gymnastics as a
member of the fierce five, Jordyn Wieber! [applause] I am so excited to be
working with Jordyn Wieber. I’m a huge fan.
Nice to meet you. Nice to meet you too. She’s an Olympian. She is a gold medalist. I mean I think I’m pretty
fucking awesome myself, so I think we’re going
to stick it today. ANNOUNCER: And now, this
Hall of Fame athlete is the Indiana Pacers
greatest player of all time, please welcome five-time
NBA all-star Reggie Miller! Reggie Miller! [applause] Hey, how are you!
Hi. This is crazy. Oh my God. All of you, give
a warm welcome to these incredible athletes. We’re going to do this. Listen carefully. This is how today’s
challenge is going to work. You’ll be instructing
your all-star partners how to execute the dish
that each of you should know extremely well– your signature dish. Oh my God. I finally get to cook
my signature dish. You know, it’s the
dish I had on my mind the moment I walked
into Hell’s Kitchen. That’s when Chef Ramsay
totally throws a curveball. Lift your domes. That’s not mine. What the fuck? This is not what I picked. This time, I think
I’m going to ace it. Now, your all-star athletes
will be doing all the cooking. What? Oh, shit. You will not be allowed
to touch anything. – I’m going to need some help.
– OK. You’re good.
I got you. You got 45 minutes,
and your time starts now. Let’s go.
Into the kitchens. – Follow you.
– OK we got to hurry up. We gotta hurry up. Get a couple of
these little pots. Get some water going. Grab a whisk out
of that little- Yep. Is this a whisk? Yep. Make sure it’s in the
center, because the pasta is going to be expanded. There you go. Peel those super fast, fast,
fast, fast, peel, peel, peel. Let your knife
do all the work. You’ve never done it before? Is that your first time? She’s an Olympian so I mean,
let’s be honest, she’s fine. I never had to learn to cook. I spent my life in the gym. Exactly, so here
now is your chance. I am just as nervous
for this competition– No. As I am the Olympics. I feel like I’m doing surgery. Yeah, you gotta like
really get in there. I would rather do back flips
on a four inch balance beam than test out my cooking skills. I’m like shaking right now. No, don’t be. We’re just chillin’
in the kitchen. OK.
Is this right? Yeah. Yeah, it’s perfect.
– How are you doing. Great, bro. I was so scared of this
fucking dish, but now– – You got it, huh?
– I feel great. That’s enough. I’m a little intimidated
by three dishes but– Nah, I got you.
I got you. I promise you I got you. Drop your fritter, and shake
the basket at the same time so it don’t stick. All right. Beautiful. You’ve got to beat
three dishes with one. I don’t think they can do it. Parker can’t tackle
Ricky Williams. Reggie Miller can’t
tackle Ricky Williams. Shawn Marion can’t tackle
Ricky Williams, so we straight. I know we’re doing a lot
bro, but I appreciate it. Yeah. Just under 20 minutes to go. We just got 20 minutes. That’s it That’s a fucking quarter man. You can win a
championship in that time. I’m a huge NFL fan,
so it’s an honor to cook next to one
of the most prolific linebackers in NFL history. This guy is a monster. So we need to chop up some
butter, so take the butter out. Shawn Merriman, he was
checking himself out. He was making sure he still
looked good, you know. You’re doing perfect. Yeah you’re sweating. You’re working a sweat. He is a good looking guy,
so it’s kind of distracting. – Shawn, we good?
– We’re good. You’re looking good. We’ve worked up
a sweat down here. I mean Nick was
checking them out. I don’t know who
Benjamin’s cooking with but damn, that ass though. Eight minutes, guys. Always say walking
through the kitchen. Hot, hot. Hot, hot. Walking through the
kitchen, hot, hot. Hot, hot. It’s getting hot in here! It’s getting hot in here! You’re distracting me. Right here. Come on don’t focus on them. That’s what we’re gonna do. Psyche them out. Fade! [chanting] I’ve only been in the kitchen
with Reggie for five minutes, and it feels like I’ve been
in the kitchen with him for 10 years. We’re just vibing. That’s called
making them blister. We’re making
them blister, baby. Oh, my. We’re making them
blister over here. Making our tomatoes
blister over here. I’m sorry. So a score is like you’re
just barely marking it. See they’re so focused. I know. All those other athletes,
you’re all going down. This is the team right here. There’s no comparison. You can’t even touch us. High and y. High and why. Excellent. 12 o’clock. One o’clock. Give each of them a tap, tap. Tap, tap, tap, tap. Robin and Reggie, maybe
you should focus more on the searing of the scallops
as opposed to your dance moves, because we’re focused
on our sea bass. We’re focused on
everything right now. That’s what we’re doing.
Focusing on the whole plate. We’ll dance later when we win. Yes. So use the fish
spatula to kind of press it down, but lightly,
don’t press it down too hard. – So, like that?
– Yeah. We’re going to dribble around
this kitchen right now. And hit threes. And hit threes. And half court shots. And half court shots. Whatever that means. See that one’s
getting golden brown. So let’s put that one first. Ooo, that’s hot, hot, hot. Don’t be scared. You’re not going to get burnt. All right. – Oh we doing it over here.
– Oh yeah? We doing it. We’re not even
sweating over here. We’re not even nervous. Flip it. Just like that. It is so hot. Oh he’s sweating. Sweating over here, girl. GORDON RAMSAY: Just over
three minutes, guys. Now we’re going to
smoke these babies. Look at that shit.
– That’s crazy. Look at that.
– You just made smoke. My mom’s gonna be impressed
I know how to baste. I know. Oh, my God. It’s good? Yeah.
Yeah. All right.
Now we cooking. Yes. GORDON RAMSAY:
Time to plate guys. Right on top, right on top.
GORDON RAMSAY: 10. Yeah, that’s good.
That’s good. GORDON RAMSAY: Nine.
– You got drizzle around it. GORDON RAMSAY: Eight.
– Perfect. GORDON RAMSAY: Seven
– That’s beautiful. GORDON RAMSAY: 6.
5. That’s perfect.
GORDON RAMSAY: 4 Come on, come on.
GORDON RAMSAY: 3. 2. 1. And stop. Well done, guys. [upbeat music] NARRATOR: In today’s all-star
cook along challenge, Tap. Tap. NARRATOR: The chefs
are teaching athletes WNBA superstar Candace Parker– – Oh, we doing it over here.
– Oh yeah? We doing it. NBA legend Reggie
Miller, Olympic gold medalist Jordyn Wieber– Not too bad so far, right? – No, that’s peasy.
– All right, good. I got this. NARRATOR: And NFL all
stars Shawne Merriman– That’s perfect. NARRATOR: And Ricky Williams– That’s beautiful. NARRATOR: Some all-star
moves of their own. GORDON RAMSAY: 3,
2, 1, and stop. Well done guys. Now. Here’s how it’s going to work
today for today’s judging. I’m going to taste
the first dish, and that all-star team will then
take a place in those chairs as King of the Hill. The duo that’s still sitting
after all the tastings will win this challenge. Right. First up, Nick and Jordan. Let’s go. Wanna bring it? Good luck y’all. I’m super nervous to
go approach Chef Ramsay. I know he’s a little
bit intimidating, and I don’t know if he’s
going to yell at me or not. Right. Jordyn, describe
your dish, please. So we have the– You got it. Celery root puree, and we have
peppercorn crusted scallops. The actual cook on the
scallops is delicious. Good job, Jordyn. I just wish we would
get cook on the scallop like that with the service. Do you cook often? – I do not, no.
– Really? I’m pretty good at scrambled
eggs, but that’s about it. You may want to consider
another career here. Great start.
Both of you. Well done.
– Thank you. Please take a seat. Good job, Jordyn. That was nerve-wracking. Next up, Robin and Reggie. Let’s go. Good luck y’all. We look good. We look good, we
cook well, and we’re going to win this thing. Reggie, describe
the dish please. This is seared
scallops in a uni sauce. Pasta’s cooked excellent. It’s fresh, it’s clean,
and it’s vibrant. But for me, the hero of
this is the scallops. Each and every one of them
has been seared beautifully. You said it.
You said it. You said it.
GORDON RAMSAY: Tough one. We had more scallops. They only had three
or four scallops, so. I mean I can do four
scallops in my sleep. I love the competitive
spirit, Reggie. Does it outshine
Nick and Jordan? Yes, it does outshine. Yeah! OK. Please, take a seat. Oh my goodness. Sorry Nick and Jordan,
but this throne is now ours. Are you kidding me? We are now the
King of the hill. Bye bye. Nice job, boss. Right. Next up, Millie and Ricky. Let’s go. We got sea bass three ways. Three delicious ways. I mean I’m telling you,
when you taste each one, taste buds explode. I don’t see how we can lose. At all. So describe the dish please. We wanted to take sea bass
and do it different ways. So here we have a fritter. We have the pan seared
sea bass with the risotto. And over here, we
have poached sea bass on a fennel and apple salad. Right. Love the risotto
and the sea bass. Love the fritter. So does it beat
Robin and Reggie? Yes, it does.
– Yes. GORDON RAMSAY: Congratulations. Wow. Well done, guys. – Yeah.
– Hell yeah. Get up out of here
Robin and Reggie. Bye bye. And you can’t put your leg out
on this one, Reggie, no fouls. OK. Up next, Michelle
and Candace please. ‘Scuse me. ‘Scuse me. Bring it home. Bring it home Candace. She just straight elbowed me. All right. We have pasta tossed in
uni sauce, seared sea bass, and miso beet puree. Great color on the
skin here, love that. Sea bass is cooked
to perfection. That’s beautiful. But does it beat Millie’s? It’s a tough one. I’d like Michelle and Candace
to take a seat please. Yes! GORDON RAMSAY: Wow. Nice! Good job. GORDON RAMSAY:
Last one, let’s go. Benjamin and Shawn.
– Oh yeah. It’s game time.
It’s on. – We want to win.
– That’s right. I mean, I know
Shawn wants to win. I want to win. They are going down. GORDON RAMSAY: Thank you. He’s a really good
competitor, so let’s see. Right. Shawn, what was it like
cooking in Hell’s Kitchen? It was a workout. I was in there sweating
the whole time, and I looked over I seen
Reggie and I said, OK, he’s sweating more than me, so
I’m not that bad out of shape. Describe the dish please. So we got a smoked lamb
loin and roasted cauliflower. Oh wow. The lamb is cooked beautifully. Let’s get that right. The inside is pink. Sean’s nickname, as you
know, is lights out. Is it going to be lights out
for Michelle and Candace? That’s a really tough one. [tense music] The dish– [music climaxing] Is not as good as
Michelle and Candace’s. Yes! Congratulations. MICHELLE: We won! Yes! Yay, we won! We gotta hit the– – Like this?
– And then the spoon. And the spoon? Yeah. Gotta do all that. Candace, Reggie,
Jordan, Shaun, and Ricky, thank you so much. Best wishes and
continued success. It was nice meeting
you, good job. – Thank you.
– Best of luck to you guys. Thank you. You didn’t see that one
coming this morning did you? What a turnout of athletes. Michelle, I have an
amazing day for you. You’re going to be treated
to the most amazing, breathtaking views of
downtown Los Angeles, all from your very
own helicopter. Now once you’ve flown
high above the sky, get ready to dine in
the clouds, at 71 above, a restaurant that is 1,000
feet above the ground. Oh my god. This reward is
so special that it shouldn’t be experienced alone. Take a moment. Nick, chef. Thanks Michelle. You’re welcome Nick. Michelle, Nick, your
chopper is taking off soon. Congratulations. Thank you. Nick, come on! Of course I was going
to pick you, duh. Oh my God. Yay! Today in Hell’s Kitchen,
it is deep cleaning day. That red carpet has
taken a beating, so brush, brush, brush. Make sure there’s not an
ounce of dust anywhere. Got me?
– Yes, chef. Please jump back
in the kitchens. Off we go. Oh man, they getting to
ride around in the helicopter. But I will never
forget this day, because we got a chance to
teach all-star athletes how to cook in the kitchen with us. This is real deal. Listen, if I’m going to
clean up your kitchen, and you leave some food
over, thank you for the gift. I just had some of your lamb. I got to sample almost
everybody’s dish. Oh, that’s all that. Candace Parker, you
killed that dish. Y’all deserved the win. [upbeat music] [nick and michelle cheering] MICHELLE: Oh my God,
look at this helicopter. NICK: Oh my god. Crazy! Thank you for taking me. I’m so nervous. Heights and me do
not go well together, so good thing I’m wearing
an extra pair of underwear. MICHELLE: Ready Nick? NICK: I’m so nervous! No, don’t be nervous. Excited nervous,
excited nervous. Excited nervous. MICHELLE: We’re
floating, this is cool. Oh my God. NICK: Woah, look at
the Hollywood sign! Oh my God! It’s right there! Oh that’s cool. Hey Kim Kardashian, hey
Beyonce, oh hey Britney Spears. I’m glad I’m conquering my fear. Oh that’s so cool. There’s so many buildings. That’s stunning. It’s almost as pretty as me. It’s so pretty. This is beautiful. Welcome to 71 Above. Thank you. Follow me. MICHELLE: Oh, I’m so excited. NICK: Things I never
thought I’d be doing. Taking a helicopter and
looking at this view right now. MICHELLE: Oh my god. Thank you so much. It’s beautiful. It’s like off the
cover of a magazine. Doesn’t it? We’re here again,
black jackets. Last time I don’t
think we were ready. I think this time it’s our time. I think we’re the final two. I really do. Nick and I do
have a special bond. We shared season 14
together, those experiences. We’ve kept that friendship
throughout this season. He’s like my right hand man,
and he’s definitely got my back. This shows how
immature you are. Your numbers ain’t
backing up shit. Elise, you’re a fucking bully. I’m not even talking to you. Fine, check the scoreboard. Boop, boop, boop, boop. I would rather spend
this lunch with him than anyone else
in Hell’s Kitchen. Cheers to the final two.
Yes. Cheers to the
youngest chefs, and I hope the old
geriatrics are having fun back in Hell’s Kitchen. Geriatrics bye! Millie from Philly could
you carry that back there? No why me? Because you’ve got
muscles and I don’t. Nah. If we get paid the same amount,
we gotta do the same job. Real shit. That’s how I look at it. OK. Thanks Millie from Philly. Millie, I’m over you eating
fucking strips and Wellingtons and lambs when we’re
cleaning up the kitchen and you let everyone
else clean up. Do you think you’re
too good to clean? Because I think you do. [tense music] You guys want to
empty this for me? OK, I’ll figure it out. You think you can
help me Millie? Or is that too much
work for you as well? Like come on now. Why are you doing
that rug again? Why you doing this part again? Are you gonna down
there and scrub it too? No, no, no, no. Come on Robin. I don’t need no
more aggravation. I’m already out here
cleaning carpets all day. Just leave me alone. Blah blah blah blah blah. Fucking clean. Bitch, clean instead
of fucking talking. [upbeat music] NARRATOR: With Michelle and
Nick back from an afternoon high above Los Angeles– MICHELLE: We need to
get in there and set up. NARRATOR: The final
five chefs are preparing for their
first dinner service together in one kitchen. Let’s rock out guys. Boom, boom, boom. That’s good. Everybody ready? Anybody missing anything? Are you ready?
– Yes. Yes, chef. Yes, chef. – Nick.
– Yo. I need some help setting up. What? Can you finish
my beef tartare? And then I need– NICK: What do you need? I still need more [inaudible]. NICK: Millie is looking
super flustered already, and that’s not a good sign. And I need this,
this is what I need. He definitely isn’t
set up, and it’s not fair to be relying on me. What do I use capers for? NICK: Capers, beef tartare. Yeah, with shallots
and then cornichons. And I said to
you are you ready? I said, are you ready
and you’re yeah, yeah. Didn’t you say that to me? Focus, yeah? GORDON RAMSAY: One half
scallops, three slices, yes? MICHELLE: Yes, chef.
GORDON RAMSAY: Good. Wellingtons glazed, yes? – Yes, chef.
– Bacon rendered, yeah? Yes chef, right here. A couple orders to start. GORDON RAMSAY: Eyes
wide open, yes? Yes, wide open, chef.
GORDON RAMSAY: Moreillio. Si chef? Open Hell’s Kitchen, please. It shall be done. [exciting music] NARRATOR: The excitement
in Hell’s Kitchen tonight is palpable. To a great evening. NARRATOR: As guests have
secured one of the hottest reservations in Los Angeles. Oh man, look at this place. Ladies first, ladies first. Oh it’s cool, you get
the black jackets today. NARRATOR: For the
first time, the All Stars will be serving the entire
dining room out of one kitchen. We got this tonight. No nerves. No nerves at all. NARRATOR: Including one
very special chef’s table. To Hell’s Kitchen,
let’s get it. Salud! Now bring the steak. Wyclef Jean has got two
pretty ladies with him so that always helps. Let’s go. Come on bro, order off my
station so I can show off. Here we go guys. Two tartare, one
risotto, one carbonara, and I want two cured salmon. Yes, chef. Come on Millie, let’s go. Can’t stop, won’t stop. You already know what it is. I’m from Philly. I’ll turned up on [inaudible]
[whipping noises] Whip, whip, whip. I need some more pans already. Oh my God. We just started dinner
service, and Millie’s station is just a friggin’ mess. There’s food all over the range. If I saw that as a diner, I’d
be like I’m going to pass cause it looks like someone just
took a shit on your station, so I’m good with that. Thank you. Hey. Pan’s burning. Burnt pan? I ain’t go no fucking burnt pan. Oh my God. Millie, start again. MILLIE: Yes chef. After that we’re
gonna clean down a bit. You work in a mess,
we produce a mess. We work clean and tidy, and we
produce immaculate food, OK? Yes, chef. Like cooking is an art. You gotta love it. My favorite that I’m
a master, boiled eggs. Robin help with the
two tartare now please. Yes. Nick start two
cured salmon please. Yes, chef. MILLIE: Um, Robin. ROBIN: Yes. After that I’m gonna
ask Nick, I’m gonna ask Nick to jump on the tartares. I don’t understand
what’s going on right now. Millie has got a lot
of people helping him. Nick is helping him,
Robin’s helping him. There’s like three people in
the app station right now. Walking behind, cured
salmon, to the pass. Hey Millie. We’re in full
flight service now, we can’t do any
more work for you. Yes, chef.
1 minute. GORDON RAMSAY: I need to
plate that though, Millie. MILLIE: Yes, chef. Walking Carbonara right now. I’m not worried about
nothing at this point. Signed, sealed, delivered. Millie is going to serve it,
and it’s going to be perfect. Carbonara. Millie, Millie. Delicious. Thank you chef. Dun dun dun duuuuun. Nick.
Onto the meat now. Yes, chef. Millie can do a tartare and
a risotto at the same time. If he can’t, he
shouldn’t be here. Yes, chef. Service please. Thank you. Oh, that looks insane. That is really good. It’s so good, right? Can I go with two lobster
wellington, two duck. Yes, chef. Yes, chef. Six minutes, the window. When I’m in the kitchen,
I am calm, focused, I’m always paying
attention and watching, and you know I get shit done. How long do you need? GORDON RAMSAY:
How long Benjamin? Benjamin. Talk to fucking Robin. How long to duck? No I need the count down. Benjamin. I’m not exactly sure
how old you are. I don’t If you’re
40 or 50, mid 50s? But you need to find your voice. The clock is ticking. The nursing homes
around the corner buddy. You two need to join together. Yes. Five, four, three, two, one,
it’s not fucking funny guys. My back’s turned,
there’s no count down. Two minutes, two
lobsters, two duck. Thank you. One minute to the
window Benjamin. I’m slicing lobster. Couscous is right here. Hey. Come here all of you. This where the wheels come off. Just taste that. There’s not a little bit of
salt. It’s fucking disgusting. NICK: Bland.
Yes. This couscous is so bland,
it’s almost as bland as Benjamin’s personality. GORDON RAMSAY: Show
a bit of respect. Yes, chef. GORDON RAMSAY: A
little bit of respect. Who in their right mind is
going to serve that shit? Answer me. He don’t play. This is crazy. No, just answer me. [tense music] NARRATOR: It’s over 45 minutes
into the all-star’s first black jacket dinner service. Hey, hey, hey. Hey. Just taste that. There’s not a little bit of
salt. It’s fucking disgusting. NICK: Bland.
Yes. NARRATOR: And Robin’s
underwhelming couscous has Chef Ramsay asking. Who in their right mind is
going to serve that shit? That’s my question to you. Just answer me. I don’t have an
answer for you chef. Guys taste everything. GORDON RAMSAY: Just give
me the best Robin, please. Couscous, two minutes. Everyone chill out. Pump the brakes, like
pump, pump, pump. I’m going to get this. Coming now, pass. Walking with garnish. Put it down, and fuck off. Yes, chef. [tense music] Delicious. Thank you chef. Service please. Oh, yeah. [whimsical music] That’s really good. And wait, next. Two lobster, two beef
wellington, one New York strip. All meat heavy, guys
all meat heavy, OK? Yes, chef. Five minutes to window. MICHELLE: Yes, chef. Hey. You have to come
back, call back, and refresh each other’s memory,
and you’re not doing it Ben. Oui, chef. Great. Here we go again. For the fourth time
tonight, I need a voice now. Oui, chef. You’re in control. Oui, chef Man, Benjamin. I’m a keep it real with you. You’ve never been to
France, you’re not French, you’re Irish. Where the fuck is this
oui chef coming from? Oui chef, oui chef. I could oui oui and
parles-vous francais, like voulez vous
couchez avec moi like, I can do that shit all day. But guess what, no. Stop speaking French and
speak some fucking English. Where’s the momentum. Count back let’s go, three
and a half, four, let’s go. Oui, chef. You’re just saying
yes in fucking French. Like this because you say oui
doesn’t mean you have a voice. OK?
Just letting you know. Hey.
Come here. Quickly. I turn my back and
there’s no count down, and I’m getting zero feedback. The last time I’m telling you. The last time. Yes, chef. Oui, chef. Robin, one minute to the
window, two beef, two lobster. Follow it up by
one New York strip. Chef has an expectation for
me to take control and just prove that I belong here. 30 seconds to the pass. Let’s go Benjamin,
push please. Let’s go. Benjamin, you want to
stay here to the end, well you better fucking find
your voice and take control. ROBIN: Walking
garnish right now. BENJAMIN: Walking,
slicing Wellington. Here you go, chef. GORDON RAMSAY: One
New York strip, yes? The right side, chef. BENJAMIN: Two beef,
two lobster, chef. [tense music] Service please. [upbeat music] The beef wellington
is amazing. This is so good. Oh my goodness. Excellent job. An order. VIP, chef’s table. One halibut, one New
York strip, one pork. Yes, chef. NICK: Five minutes, Michelle? MICHELLE: Five
minutes on halibut. Perfect. Keep up this pace. Nick and I are
strong competitors, and now we’re in black jackets. This is what we’ve been working
for since we’ve gotten here. Can you own two minutes? Thanks for asking. You know, I think we
really need to give Chef Ramsay a really good service. Chef, halibut. Get those garnishes up. Garnish is walking right now. BENJAMIN: Let’s go Robin.
– Come on, speed it up. BENJAMIN: I’m slicing.
– Halibut sauce. [tense music] Halibut sauce. Halibut sauce, anybody? Sorry chef. Guys, think about
the dishes we’re doing. Come on, we know this stuff. Let’s go. Walking sirloin. Michelle, I love you. You and I are holding
it down right now. But as our buddy Wyclef John and
our chef table would tell you, you’re killing us
softly with this sauce. Nick. Come on guys. Hey all of it. Just come here. Nick, we’ve been on point. Undercooked. That’s three minutes
away from there. Yes chef. – Get it back in.
– Yes chef. MICHELLE: OK. I’m not fucking
up the whole table. I can’t face. Yes, chef. I was having a perfect,
flawless service until just now. Where’s the New York Strip? It’s for the Chef’s Table.
– Yes, chef. Take it over Nick, please. Yes, chef. Here’s this New
York Strip for you. I’m sorry about that. I hope this is
better for you, OK. All right.
– Thank you so much. How was everything
else so far? Incredible.
– Good. Good to hear. Everybody enjoy your meal. An order.
Hey. One six top. It’s two pork, two beef
wellington, two lamb. Yes, chef. Robin, that means you’re
four minutes in the past. Hold on.
NICK: How long? One second. I need more pots and pans guys. You need to get– you need
to get that table going. Benjamin, are you slowing
down because of her? Yes or no.
– No. Yes, chef. Yes? Fucking hell. I’m sorry guys. I’m in the weeds right now. I apologize. Don’t apologize,
just bounce back. Just bounce back. The fennel’s
heating up right now. Robin, get up salmon
and garnish first. Would you stop
calling stuff at me. Let me focus real quick. Please. Take a breath. I am getting my
ass pounded tonight. Like pounded, pounded,
pounded, pounded. Robin, can you
walk garnish please. Hold on.
BENJAMIN: I’m ready now. We’re ready to go.
ROBIN: OK. Behind you. Pork. Chef, this is– Just stop talking to me
give me the fucking garnish. I don’t like this.
I want to put new ones down. Oh my God. I don’t want to send that. Just come here. I told him I didn’t
want to sent this. All of you, come here. ROBIN: Chef, I told you I
didn’t want to send that. I’m sorry if you
misunderstood me. What did you just say to me? Where did they go? [dramatic music] I told you I didn’t
want to send that. I’m sorry if you
misunderstood me. What did you just say to me? Robin, you do not want to
get in Chef Ramsay’s way. If you get in his
way, it’s going to be like running at the bulls
in Spain, and you gonna lose. I said I didn’t
want to send that. What is this? MICHELLE: Overcooked
Brussels sprouts. Chef Ramsay is pissed,
because Robin’s Brussels sprouts look like rabbit turds. Sorry chef, I must have
changed the wrong pan. Come on Robin. NICK: Bounce back Robin. Refire it, OK? I feel like I just
got a beat down, but you know what, I am
not going down like this. Robin you’re good, come on. I got it. I got it. Behind, there you go chef. [dramatic music] Where’s this go? You know where we’re going, yes? It’s really good. It’s great. Fabulous. Last table. let’s go. One pork, one New York strip,
one halibut, one crispy salmon. Yes, chef. MICHELLE: I can get this
up in 4 minutes, OK. Let me know when I can run MICHELLE: Walk now,
go with garnish. Garnish coming to
the window chefs. Walking right now. Behind you. Service please. Oh my God. I’m full. Stoves off please, Nick. Well done. Man, I’mma sleep like a baby. Line up, let’s go. Right. First of all, well done. You served the
entire dining room faster and with more
quality than we have with both kitchens all year. But there were bumps
and problems on station. Yes? Yes, chef. So Michelle, you’re the only
one with a flawless service. What I want you to do right now
is to have a one on one chat and decide on two nominees. Get out of here. Yes chef. I was not expecting that. Oh my God. It’s a tough position for
me, but I have to decide who would we be stronger without. Just get your spiels
ready I guess. I don’t know what else to say. I’ll go talk to
you, come on let’s go. OK. So I’m just going to ask
each of you two questions. Why do you deserve to
stay in Hell’s Kitchen? So I didn’t make
any mistakes tonight. I think it’s really important
to be able to acknowledge your own weaknesses. Chef Ramsay had to push you. You know what I mean? And that’s what I saw. Michelle, the only reason
you’d want to put me up for elimination right
now is because you don’t want to compete against me. It’d be purely a strategy thing. But you know I’m
hoping that you want to compete against the best. What’s the next question. So what do you think
your weaknesses are? Well, I don’t know. I’m one of the best cooks here. Benjamin is not
being completely honest with his weaknesses. OK. Thank you. I think he can be a
little bit cocky so he should have been more vocal. He should have been
driving from the beginning. And he should have stepped up
to the plate, and he didn’t. Millie, you want to go? You already know. Sorry Benjamin, sorry
Robin, sorry Nick. Nobody was perfect
tonight on their station. It comes down to
the least mistakes. And I had the least. So it’s only right that
I don’t get picked. I really don’t care what
nobody say about me. I really think I
deserve to be here. And you’ve been
seeing great finesse. So what do you think
your weaknesses are? I need to learn more
technique in certain areas. You had like a burned
pan too, didn’t you? That was my biggest
mistake tonight. Not changing my Carbonara from
a dirty pan to a clean pan. Did you see his
station tonight? That’s bad. That’s bad. Basically all he cooked
tonight was fucking risotto and fucking Carbonara. I did all the cured salmon. I did the fucking
four tartares. We were doing his cold apps. [ambient music] You ready, girl? I am not the
weakest person here, and I don’t want another
fucking repeat of season 10 when I get my black jacket
for one day then I go home. I don’t want that. I’m asking around. What are your weaknesses? Sometimes when I get
frazzled I get in my head. Like when everyone was
screaming at me today, I need everyone to
shut the fuck up and I have to focus
on one person. Yeah. I don’t even know
why Robin would have showed Chef Ramsay that pan. She’s like I’m not the
weakest one here and I’m like– You’re trying to
convince yourself, you’re not the tightest one. I feel like Millie is
definitely weaker than me, and Benjamin, who
doesn’t communicate. Yeah That’s my spiel. All right. I don’t know. Everyone is fighting
for their life for sure. There’s three really good
choices for me right now. What up. This is awkward. Yeah. What are your strengths
and what are your weaknesses? I know this is a
competition Michelle, but you better not fucking
put me up you little bitch, I’ll be so pissed at you. I’m just kidding. [steady music] What a night. [tense music] Michelle. First nominee and why, please. So first nominee is Robin. I think Robin should have been
more comfortable with herself today on the garnish station. She should have been
more familiar with it. Second nomination and why. [tense music] [tense music] Michelle. First nominee. Chef, the first
nominee is Robin. Second nomination, and why. The second nomination
is Millie, chef. Millie had a lot
of help tonight. He should have been more
confident and familiar in his station. Robin, Millie,
step forward, please. Millie, why should you
stay in Hell’s Kitchen. I’ve improved on finesse
and breaking out of my mold. I’mma turn up every
time I’m on the station. I’ve turned up garnish. I turned up meat Asian night,
I turned up hot apps two times. Tell me when I went
down on the station. Everyone holds you
up like a team, that’s why you’re not going down.
– Shut up. You’re a better chef than me? You went down on garnish, you
went down on meat last time. You’re tripping. I’m tripping. The first time you were on
the station, you went down. Every time you were on a
station with somebody else, you’ll did good. Robin, why should you
stay in Hell’s Kitchen? I have not given up. I have more to show you. No matter what, when I
was crashing and burning, I was fighting throughout the
whole time, I didn’t give up. And the biggest
thing in the kitchen is admitting when
you can ask for help. I said I was drowning,
I needed help. But Millie, you don’t help
out when people ask help. You’re a liar. I’m not a liar. Everybody never even said
that about me ever in life. – Really?
– You’re a liar. I’m a liar. I see how it is when you’re
sitting there eating lamb chops, getting
sparkling water, I’m sitting there busting shit out. Get out my face. Y’all judging me on something
else and it ain’t got nothing to do with cooking. You tripping. Don’t say nothing else to me. But this is why I don’t
ever want to speak to you, because you get so angry. Millie, calm down. You’re a liar. Don’t say nothing else to me. I ain’t judging
you on nothing. Don’t say nothing else to me. Enough, enough, enough. Both of you. Millie, Robin, stop it. They should hand you
your red jacket back. Enough, right there. My decision is [dramatic music] Yes, chef. Listen carefully. Get back in line. Robin.
Come here. Yes, chef. At the beginning of this
competition, you almost left. Yes, chef. And since that moment
you turned it around. You found your voice. But you’re not ready to
be my head chef in Vegas. All right chef. I appreciate the
opportunity to come back here in Hell’s Kitchen again. I don’t want your jacket. Keep hold of it. Thank you chef. [soft music] – Thank you.
– Get out of here. – Robin.
– Robin. Come here. Bye guys. – Love you.
– Love you too. Keep your head up. Always I’ll see you on
the street Millie. [ambient music] I did not think this is how
it was going to end for me, but you know what? I have absolutely no regrets
leaving Hell’s Kitchen tonight I gave it my all. Who cooked the
lobster Wellington? Robin did, chef. Yeah, beautiful. Fuck yeah! I was rocky when I started. One out of five,
it was disgusting. Wake up! Yes, chef. Get out. But no matter what,
at least I know I put my heart on the plate. The winner of this challenge
would be I think Robin. Robin three for
four, great job. At least I know I
went down fighting. Who does this belong to? Congratulations. Well done. Yes, Robin! I know I’m a
strong personality. Way to bounce back after
two shitty challenges. Thank you, that’s
right, because I’m the bounce back queen. But in that kitchen? Strip, cod, so, lamb,
strip, cod, so, lamb. You should always have fun. GORDON RAMSAY: Fire. ROBIN: It’s not the end of me. We’re free! Me and my pet rock, Herbie. We’re going to be just fine. One thing I do know for
sure is I definitely have the right final four chefs. Now it’s going to
get even harder. Get some rest.
– Yes, chef. Yes, chef. Thank you chef. MICHELLE: Oh my
gosh, it feels so good to be in the final four. Last girl standing! Focus is definitely the
key word moving forward. I just need to keep
my eye on that prize. I hope Millie brushes that
off my shoulders because– That was too much man. I think it’s super
unprofessional the way Millie is acting. You can’t run a kitchen or
a business acting like that. If tonight is any
indication of how the rest of this
competition is going to go. I definitely have
this in the bag. Robin, you’ll see
me in the street? If you do something
to me in the street I’m calling the cops
on your crazy ass. That’s what you
want to take it to? Oh I know why, because you can’t
see me in a fucking kitchen. Bye girl. GORDON RAMSAY
(VOICEOVER): I’ve always admired Robin’s no
nonsense attitude, but tonight she had
the wrong attitude and served up a lot of nonsense. – Get out of here.
– Yes, Chef. Thank you, Chef. Thank you, Chef. GORDON RAMSAY: Milly. MILLY: Yes, Chef. Listen to me. Listen to me. You have so much talent. You have so much strength. And you have an
immaculate palate. Yes, Chef. You don’t need to brawl. You don’t need to fight. You’re better than that. I hold you better than that. Rise above it. I will, Chef. Good night. Thank you, Chef. Chef Ramsay, I thank
you for the advice. I need the advice. Now I know, to be great,
I just have to block that out and not respond. I’ll probably never, ever,
ever respond to another hater ever again. [dynamic music] MICHELLE: Here we go.
[festive music] NICK: Oh. MICHELLE: Christmas! NICK: This is awesome. As we walk into the dining
room, I am seeing Christmas trees, Christmas lights. I love Christmas. I love any holiday, especially
when food’s involved. As chefs, we work
lots of long hours. And many times, we never get
to enjoy the holidays properly. And seeing as you
the final four, I’ve got these lovely
gifts over here. Uh-oh. Now, Michelle. Yes, Chef. GORDON RAMSAY: I got for
you your sister Lizzy– [gasps] GORDON RAMSAY: And your
nephews Damien and Julian. [yells] MICHELLE: I have pictures
of my nephews in my pocket, and I look at them every night. [sighs] It’s hard not to get
choked up when you see your nine-year-old nephews. I mean. Ugh, yay. You’re here! Benjamin. I got your wife Rossanna and
your daughters Anna and Ala. MICHELLE: Oh my God. GORDON RAMSAY: Enjoy.
Come on. [inaudible] Yes. Daddy! Go grab a seat. They’re so cute. There’s so cute. GORDON RAMSAY: Beautiful. Right. Nick, your husband Michael
and your mom Jeanne. Yes! Hi, Dave. Hi, handsome. NICK: Last time I
was here, my family did not get to
come out because I got eliminated the day before. You guys got to come this time. I know. This time is a
whole different story. They are here.
I’m killing it. It’s awesome. Milly, here’s your girlfriend
Natisha and your son Pepper. Pepper’s here? He’s been talking
about Pepper a lot. Yes! [sobs] NICK: Oh, Pepper! Aw. He just fell asleep. Pep, wake up. [inaudible] I know he’s missed me so much. Pepper, Daddy got you
across the country, like. Mm, look at that Pepper. Daddy going to win
for you, like, yes! Hi. Hi. I miss you.
– I missed you too. I missed–
– Hey, wait a minute. I gave birth to you. Can I get over there too?
NICK: Come here. You can come sit here. No, I’m fine. It’s been great. Great on the challenges. Service, I’ve been killing
it the last couple services. This is my dream, and my
family supports me for that. They’re definitely why
I’m fighting every moment to make the finals. Don’t do it.
Don’t– no. Where you going? I’ve known Pepper
now for 18 months– nine months in his
mom’s stomach, nine months on the planet Earth. NATISHA: Pep, look. Show daddy your teeth. MILLY: I ain’t even
been gone that long, he got a extra tooth. He crawling. He making progression, so
I got to make progression. Oh, I got to ride on
a helicopter yesterday! Really? MICHELLE: Yeah. I really wish I was there. Give me a high five. MILLY: The hardest
thing to do in “Hell’s Kitchen” is to stay focused. We got new shoes! [chuckles] Jinx. MILLY: Well, we all
got to remember, family, that’s the prize. Hello! Look at that smile! Yes, baby. GORDON RAMSAY: Please say
goodbye, because we have a busy day ahead of ourselves. Mm. Bye, guys.
Love you. Bye, sister. Bye, Michelle-y. Bye, Pepper. Oh my God, he’s so cute. MILLY: Bye, honey. MICHELLE: Bye-bye, everybody. GORDON RAMSAY: Man. While there’s no better
gift than family, I did get you some
presents as well. Whoa.
GORDON RAMSAY: Michelle. Yes, Chef. GORDON RAMSAY: Look at
those four amazing boxes. Which one would you like? I will represent
the team I used to be on and take the red present. GORDON RAMSAY: The red present.
MICHELLE: Yes, Chef. GORDON RAMSAY: Great. MICHELLE: I’m
pretty sure there’s ingredients in these boxes. I’ll go with
gold, Chef, please. GORDON RAMSAY: Gold. Thank you, Chef. MICHELLE: I’m just
hoping I don’t get stuck with an ingredient
that I don’t want. NICK: I’m going to go with
the silver with the blue. GORDON RAMSAY: Wow. MICHELLE: So my mind is
definitely turning right now. GORDON RAMSAY: Happy holidays. CONTESTANT: [exclaiming] GORDON RAMSAY: I want you
all to come up with a dish that screams holidays. Now make three
incredible portions. You’ll have 45 minutes. Your time starts now. Let’s go. MILLY: I feel like
everybody in this kitchen is supposed to be here. So now it’s just time
to rise above the rest, get into the finals, and
win this competition. Great. Milly, what’s on the menu? Green bean casserole,
lobster mac and cheese. Lobster mac and cheese. Nick, what’s going
through your mind? Peppercorn-crusted filet. My husband loves peppercorns
on everything, so. Good. Benjamin, describe
your dish, please. BENJAMIN: I’m going to
do a chestnut stuffing on the salmon, bring a little
flavoring out with the cabbage. My mom has made braised
cabbage every holiday since I was a kid. That’s as holiday
as it gets to me. GORDON RAMSAY: Michelle,
how you cooking the venison? I’m going to sear it and
baste it with holiday flavors. Holiday flavors, great.
Milly. Yes, Chef. That looks very homely, Milly. MILLY: Yes, Chef. NICK: I’m a little scared
for Milly right now. This is maybe a
little too casual. This is not the buffet. This is Hell’s Kitchen. Just under four minutes, yes? Yes. Coming down to the wire,
I’m jammed up on top. I got to plate lobster mac and
cheese, zucchini corn bread, mashed potatoes and gravy,
green bean casserole, and saut ed spinach. That’s five things,
three plates. That’s 15 fuckin’ items. GORDON RAMSAY: 5, 4, 3, 2, 1. And stop, guys.
Well done. Let’s go. Who better to judge this
incredible challenge than your own family members? Benjamin’s wife Rossanna. [applause] Michelle’s sister Lizzy. Nick’s mom Jeanne. And Milly’s girlfriend Natisha. An elite panel of
judges, as you see. Please take a seat. Thank you. BENJAMIN: My wife
is a former chef. She’s worked at four-star
James Beard restaurants. Damn it, I know that my wife’s
going to be super tough. GORDON RAMSAY: Let’s
bring out our first dish, please, a seared venison loin. Oh my God. GORDON RAMSAY: Now, chefs. A peep out of any of you guys,
instant disqualification. Understood? CONTESTANTS: Yes, Chef. Ladies, please dig in. Mm. Bon appetit. How does that venison pop? Does it melt in your mouth? A little too rare. It’s still good, though. You can still taste the flavor. MILLY: Natisha, all she
know how to do is eat. She can’t judge no food. She can’t cook. I like it. It kind of reminds
me of a little forest with the deer running
through, you know? GORDON RAMSAY: Yeah. JEANNE: No, it looks good. [chuckling] GORDON RAMSAY: Quiet
in the background. The flavors, they’re
definitely festive. Christmas-y. GORDON RAMSAY: Great. Lizzy. Um. MICHELLE: My sister
and I are pretty close, so I’m like mentally trying
to tell her, like, sister, come on, it’s my dish. Sister, it’s my dish. Little rarer than
I would usually eat. GORDON RAMSAY: Slightly under. But I would eat that
whole thing right now. Dish number two, please. This is an incredible
peppercorn-encrusted filet mignon. NICK: I was cooking for
my husband and not my mom, so I have no idea what
to expect from her. ROSSANNA: The pur e,
it’s a little salty. GORDON RAMSAY: Pur e’s
a little salty. Yeah.
GORDON RAMSAY: Yeah. I think I like a little
rarer for my taste. So it’s a little bit
overcooked for you. For me, yes, it is. GORDON RAMSAY: Yeah,
that’s interesting. NICK: I like mine a little
more medium rare to rare. My mom is loving being able to
critique on everyone’s food. She thinks she’s a star. NATISHA: It is a little
salty, but I think the potatoes balance it out. – Does it scream holidays?
– No. LIZZY: No, not at all. GORDON RAMSAY: Interesting. Right. Mom! GORDON RAMSAY: Number three,
the chestnut-crusted salmon. I guess it’s holiday-esque. GORDON RAMSAY: Yeah? I love this. All goes together well. Maybe something I would
order in a restaurant. I think the salmon
is a little dry. GORDON RAMSAY:
Salmon’s a little dry. Ay-ay-ay. It is good, though. GORDON RAMSAY: Rosanna. Um. BENJAMIN: Please,
Rossanna, please. Like my dish. The colors are a little weird. GORDON RAMSAY: Colors are weird. MILLY: Benjamin’s wife
is killing his dish, and I love it. GORDON RAMSAY: Fourth
and final dish, a lobster tail mac and cheese. LIZZY: The lobster was a little
chewy, but it had good flavor. Big portion. GORDON RAMSAY: Mm-hmm. The flavors are all good. It looks a little messy for me. Yeah. MILLY: You know damn well that’s
how you eat on the holidays. Don’t act like that, Nick’s mom. I liked it. I like lobster. GORDON RAMSAY: Yeah? Natisha, nominate
your top two dishes. NATISHA: Number one. GORDON RAMSAY: The beef. NATISHA: Yes. GORDON RAMSAY: And
the second one. [inaudible] GORDON RAMSAY: And the salmon. Jeanne. Salmon and the venison. GORDON RAMSAY: Salmon
and the venison. NICK: We’ll see
after this if I’m going to cook a filet for her. Lizzy, top two. Definitely the venison
and then the salmon. GORDON RAMSAY: Venison
and the salmon. Rossanna. The venison and the steak. BENJAMIN: Oh my God. Everybody but my wife
seems to like my dish. GORDON RAMSAY: We’re tied. It’s between the
venison and the salmon. I brought you in to
make sure that I didn’t have to make this decision. [dramatic music] I brought you in to
make sure that I didn’t have to make this decision. NARRATOR: In today’s
holiday dish challenge, the chef’s family members
have judged all four dishes and are deadlocked
between Michelle’s venison and Benjamin’s salmon. [sighs] NARRATOR: The decision
now falls to Chef Ramsay, who will break the tie. The individual
who cooked the dish that I think has all
the technical attributes of a festive dish is Benjamin. Congratulations. BENJAMIN: Thank you. GORDON RAMSAY: And say
goodbye to our loved ones. Quick, you can go
and give him a hug. Oh, boy. BENJAMIN: I haven’t all-out
won the challenge yet, so it feels amazing. Everybody seemed to
enjoy it, except my wife. Bye. – Kiss the boys for me.
– I will. Fist bump.
– All right, love you. [inaudible] Mm, love you. GORDON RAMSAY: Look after
Pepper, will you please? Benjamin, congratulations. Thank you, Chef. Today, I’ve arranged
a big surprise for you. You’re going to
spend some quality time with an incredible
three Michelin star chef– me! [chuckling] We’ll take a scenic
drive through the canyon to one of my favorite
spots, Saddle Peak Lodge, in my Ferrari. Benjamin, go get changed. See you shortly. Thank you, Chef. Congratulations. Right, well, we have a big
dinner service tonight. This tree and Christmas
decor needs to go. But before that, as I was
coming in this morning, I noticed that our Hell’s
Kitchen SUVs have got rather dirty, so I need those
things absolutely cleaned, vacuumed, detailed. [groans] GORDON RAMSAY: Head
back to the dorms. We’ll call you
when they’re ready. MICHELLE: Ah, man. I was so close to
winning this challenge. Nick, why didn’t your
mom vote for my dish? I don’t know, ask her. She didn’t
[inaudible] over mine. 90 more seconds on that
venison and I would’ve won. Good job, Ben. I knew Tish was going to vote
for you because she don’t even know what venison is. [sighs] Ah, fucking feels good. This is like a
once-in-a-lifetime experience, to have my idol talk to me
and hang out in his Ferrari. That means the world. I’ll even admit it. I think I have a huge
crush on Chef Ramsay. Hopefully, this is a precursor
of future to come, you know? Let’s go. Guys.
Have a good one, thank you. See you later. All right, y’all
have a good day. Benjamin, jump in, please. Hey, guys, watch the
water, please, yeah? Don’t want to splash the car. That’s cold. Thank you. Look at this. MILLY: [chuckles] – Seriously?
– Oh my gosh. – Are we ready?
– Yes, Chef. Adios. [engine revving] MICHELLE: Jealous! What? In that ‘rrari. MICHELLE: Oh! NICK: Milly, what are
you, Helen Keller? What? NICK: Who taught you
how to fucking scrub? This shit’s streaky. MILLY: That’s ’cause
my soap dried up. NICK: I don’t know who taught
these people how to properly wash a car, because they suck. So yeah. Thanks a lot, mom. MILLY: This how they be
at the car wash in Philly. Like when you come out the
car wash, they be like this. [disco music] Did you scratch it? Get out of here! MILLY: [chuckles] MARINO: It looks kind of OK. NICK: Goodbye. [upbeat music] BENJAMIN: This is amazing. GORDON RAMSAY: Have you
been to Malibu before? BENJAMIN: No. It’s amazing. Really beautiful. So how are things going? BENJAMIN: I feel like
I’m a step behind. First of all, cooking
is absolutely spot-on. Thank you, Chef. The only thing you
need now is the voice. BENJAMIN: Yes, Chef.
– The conviction. You can put them in their place. Yes. Just fucking own it. I can deal with that. Just own that, please. BENJAMIN: Right now,
it’s totally surreal. Gordon Ramsay is
one of my idols. He is an amazing chef. He’s an amazing businessman. He’s an amazing family guy. He is the wittiest,
funniest person I know. I truly love Chef Ramsay. I couldn’t really
ask for much more. GORDON RAMSAY: Yo, who
do you think your biggest competition is right now? Have you got the
eyes on the prize? – Probably Michelle, I think.
– Yeah. BENJAMIN: She’s tough. I think she is very talented. She’s very intelligent. But sometimes she
gets flustered. Yeah. BENJAMIN: If I win
the competition, I would like to stay
with you and prove over the next year
or two years that I deserve to stay with you.
– Yeah. [light music] [engine revving] GORDON RAMSAY: This
place is amazing. You’ve been here before?
BENJAMIN: No, Chef. I haven’t been here.
GORDON RAMSAY: Amazing. BENJAMIN: Saddle Peak Lodge. GORDON RAMSAY: That’s beautiful. Beautiful. BENJAMIN: I spent time
with Chef in a Ferrari shooting down Malibu mountains. It was amazing. Let’s jump in. BENJAMIN: Nothing else
matters right now. My family’s in the past. Today’s in the past. It’s just me and Chef Ramsay.
How you doing? – Well, how are you doing?
– Nice to see you. Table for two, please. I’ll show you
right to the table. – Thank you very much.
– Of course. Daddy! GORDON RAMSAY: Ladies, hello. I couldn’t think of a more
fitting array of guests to join you for lunch. Good to see you. Enjoy lunch.
Thank you. BENJAMIN: Wait, wait. Where you going? [chuckles] Did you see that
guy has a hat on? GIRL: [chuckles] There’ve been so many
surprises in this competition, but this is easily my favorite. I’m glad you guys
were able to come out. Daddy almost didn’t make it. Mom didn’t vote for him. [chuckles] That’s going to hang over my
head for the rest of my life. BENJAMIN: No. Oh, look, you got mac and
cheese and chicken fingers. And chicken fingers. BENJAMIN: You got to
save room for dessert. Don’t eat too many
French fries, OK? So I fill my belly,
and I push it back, and I get room for desserts. Oh, you just push it back? I wish that worked for me. [chuckling] So all we need
to do is to take– this one is your main focus. So all the balls.
NICK: Ooh. MARINO: You have
to take them down. You grab the balls.
– I’m good with that. – And you put them here.
– OK. OK. And then you need to
take down the tree. MILLY: Oh my God. No more punishments! Catch! [playful music] Freakin’– get your
balls out of my face! NICK: [laughs] – Nick.
– Yo. MILLY: Star. NICK: Damn! MICHELLE: All-stars! Yes. MICHELLE: All-stars. NICK: Season 14’s going
to be in the finale. Let’s be honest.
– Bruh. [chuckles] How cool would that be? It’s going to happen. Us three did not have
a big dinner service. NICK: Nope. Let’s make a sweep
from the season 14. NICK: Hell yeah. MILLY: [chuckles] [tense music] Marino.
– Si, Chef? Open Hell’s Kitchen, please.
Let’s go. [non-english] [dramatic music] NARRATOR: The dining room
is abuzz with hungry guests and VIP diners. This is beautiful. NARRATOR: All eager to
have dinner prepared by the all-star final four. Thank you. Oh, this is so awesome. NARRATOR: Tonight, the
all-star chefs face their most critical test so far. They will each take a
turn running the pass. All four of you,
eyes wide open. Yes, Chef. NARRATOR: Chef Ramsay
will test their attention to detail, leadership,
and quality control. All-stars, show me that
you want to be in the finals. Yes, Chef. NARRATOR: When each chef
takes their turn at the pass, sous chef Christina will
cover their station, delivering surprise
sabotages designed to keep them on their toes. I am so excited. NARRATOR: And the first
chef to run the pass this evening will be–
– Benjamin. On the hot plate, please.
Let’s go. Yes, Chef. GORDON RAMSAY: Christina,
appetizers, please. Yes, Chef. You run the kitchen
or it runs you. – Yes, Chef.
– Good luck. Four top in, table 31. We have two risotto, one
carbonara, one tartare. ALL: Yes, Chef. Tonight’s service
is do or die. It’s going to be really hard. But knowing that I have
the support of my wife and my children to
follow my dreams, I can’t ask for anything more. I just got to go out
there and perform at the highest level possible.
BENJAMIN: Hey. Are we ready in the
carbonara, two risotto, Chef? 30 seconds. BENJAMIN: Thank you, Chef. NARRATOR: Benjamin’s
first test is a carbonara made with spaghetti
instead of fettuccine. CHRISTINA: Walking carbonara. Chef, the pasta’s wrong. I’m sorry? This is spaghetti. Well-spotted. Well-spotted. NICK: Benjamin caught spaghetti
instead of fettuccine. That’s no surprise. I’m glad he can tell
his pasta shapes. – Refire.
– Refire. Thank you. Sorry about that, Chef. BENJAMIN: Very nice, Chef. NARRATOR: Benjamin is off to a
strong start, running the pass and directing his brigade. Hey, how long are we going
to get on those lobster tails? They’re getting ready?
– 15 seconds. GORDON RAMSAY:
Nice and composed. Stay on it, Benjamin. BENJAMIN: I think
“Hell’s Kitchen’s” kind of a microcosm of life. You have all these things
that you have to overcome. I need a little bit longer.
It’s not done yet. GORDON RAMSAY: Good. Well done. And you put your
head down, you just fight every single day,
every moment, you can win. Two risotto, carbonara, scallop. How long? Flipping scallops. Just melting the mascarpone. I need 15 seconds, Chef. 15. Risotto in between
your plate, Chef. NARRATOR: For the next
quality control sabotage, Chef Christina has added
carrots to the risotto instead of butternut squash. BENJAMIN: Thank you, Chef. You happy with that? BENJAMIN: Oui, Chef. GORDON RAMSAY: Stop, and look
at the color of the dice. That’s carrots, aren’t they? Come on. Wow.
Come on. Chef, these are carrots. These aren’t butternut squash. How did I miss that? Carrots. GORDON RAMSAY: Go.
Look at me. You have to taste everything. You’re absolutely over
every little detail except that last risotto. BENJAMIN: Yes, Chef. GORDON RAMSAY: Back
on the appetizers. Thank you.
– Oui, Chef. Mm. I like it. I actually really like it. That’s really good. GORDON RAMSAY: Right, Milly. Yes, Chef. Over, please. MILLY: Chef. I want to see an
upgrade from season 14. Remember last time
you [inaudible] here? – Yes, Chef.
– You know how difficult it is. Yes, Chef. Two halibut, one Wellington. There’s only three entrees. Read the ticket first. Last line of defense. – Yes, Chef.
– That’s you. Watch everything. Yes, Chef. This is the biggest
dinner service of my life. I’ve got to nail it. This for my family, and it’s
for my boys on the line. I’m not going to let y’all down. Chef Milly, I have
an order for you. It’s a four top, OK. [inaudible] later. Four top. NARRATOR: Milly’s first test
is already in his hand– an improperly written
ticket from Marino. The entrees are
going to be two salmon, one lobster Wellington,
and one beef Wellington. And it’s a special request,
no pork on this ticket, OK? It’s no pork.
MICHELLE: No pork? MILLY: Yes.
– What do you mean? The fuck is happening? Just make sure there’s no pork
touching none of the entrees. GORDON RAMSAY: Oh my God. Hey. We can’t do the
Wellington with no pork. Fuck! I made a mistake.
Listen. We need another order
because we can’t do the beef Wellington with no pork. Hey, wake up. Wake up. It’s like a pizza with no
dough, you fucking idiot. Hey, focus. Yes, Chef. I’m 100% focused, and
I going to turn up bad. I’m talking about
literally, like– I’m talking about
keep the wheels going. I can’t make a mistake again. Benjamin. Carbonara needs
more salt, please. Well-spotted. MILLY: Lobster tails, Christina. No, I need them right
now, Christina, please. Where are they? CHRISTINA: It’s in my hand now. – Sorry, Chef.
– Let’s go. On, please. Gently, gently,
Christina, please. CHRISTINA: Yes, Chef. GORDON RAMSAY: Let’s go. MILLY: No way. Christina! Yes, Chef? MILLY: These are two shrimp. I need two lobster
tails right now. Got it in my hand, Chef. Well-spotted. Milly spots the prawns
instead of lobster. What’s the big deal? That should not be a hard one. I saw the prawns. GORDON RAMSAY: Go, go, go. NARRATOR: After a bumpy start,
Milly has rebounded, delivering entrees to hungry diners. And he’s now looking to Michelle
to keep up the pace on garnish. MILLY: Michelle. Can I get a little bit more
salt in this tartar potatoes, please?
– Yes, of course! More salt. That’s it, bang. Straight, straight,
straight, straight. More salt. Not “please, may I have
a little bit more salt?” More salt. Bang. Taste it, Michelle. I did taste it. There’s a lot of
salt in here, Chef. Working the garnish
station right now is really hard because
we’re moving fast, and right now, I’m just
like pump and garnish out. Here you go. Thank you. Michelle. Come get this spinach. It is too salty. I’m talking about this
shit’s salty as fuck. I want all the garnish
at the same fucking time. Yes, Chef. – I need it right now, Michelle.
– All right. Give me right now.
MILLY: Come on, Michelle. You got to speed it up. You got to speed
it up, Michelle. Either she’s not listening
or she’s out to sabotage. Michelle, look at me. Are you sabotaging? [dramatic crescendo] NARRATOR: It’s over an
hour into dinner service and the black jacket chefs are
taking turns running the pass. Come on, Michelle. You got to speed it up. You got to speed
it up, Michelle. NARRATOR: And with Milly
currently in charge, his biggest issue so far
is Michelle’s garnish. Either she’s not listening
or she’s out to sabotage. Michelle, look at me. Are you sabotaging? MICHELLE: No, Chef! Sorry, Milly, my bad. I’m not about trying
to sabotage people. That’s not how I work. I’m going to be a team
player until the end. Here’s your re-fired spinach. Sorry about that. GORDON RAMSAY: That’s better. Go. Sorry about the delay. When they’re slow,
you need to tell them. Change fucking gear.
– Yes. Michelle. One bit of garnish,
one [inaudible].. Nothing complete.
– Yes, sir. OK.
Back on the fish, please. Let’s go.
– Heard that. I feel great. I feel like I did a better
job in this challenge than I did on
“Hell’s Kitchen 14.” Michelle, hand over
to Christina, please. MICHELLE: Yes, Chef. I’m concerned you’re
not changing gear. Are you OK?
– I’m good, Chef. I really want to
get into the finale. I was this close in
season 14 to making it. But I’m not going to
let that happen again. Listen up. We’ve got two two
tops walking in. Heard! Entrees, one pork, one
salmon, one halibut, one duck. – Heard, Chef.
– Heard! Now that there’s
only four of us, you can’t make any mistakes,
because they will be magnified. Chef Christina, I
need that spinach. I’m right on your back. Where do you want
it, left or right? Right here on my
right-hand side. Got it. MICHELLE: Chef,
that’s not spinach. Chef, this is not spinach. [tense music] Well-spotted. Come on, let’s go. – Milly!
– Yes. Come here. This halibut is a
little undercooked. The other one is perfect, OK? Fucking hell, Milly. Just like 30 more seconds
in the pan, please, Milly. Heard that.
GORDON RAMSAY: Well-spotted. Let’s go. NARRATOR: For Michelle’s second
quality control sabotage, Chef Ramsay has replaced the
New York strip with a rib eye. Slice the New
York strip, please. Yes, Chef.
GORDON RAMSAY: Quick. Fries.
Come on, guys. NICK: Yes, Chef! GORDON RAMSAY: Please. Strip garnish, Chef. GORDON RAMSAY:
Come on, Michelle. New York strip on the plate. What happened with
the New York strip? Um. It’s a little under, Chef. More importantly,
what steak is that? Rib eye. No? Yeah. [groans] This sucks. I hate going through
this right now. GORDON RAMSAY:
Come on, Michelle. MICHELLE: Yes, Chef. Ugh, I knew that was wrong too. Well, you sliced it. I don’t know. Chef, I’m sorry. Young lady, just get in
the game a little bit, yes? Yes, Chef! GORDON RAMSAY: OK? NICK: I mean, come on, really? Michelle, you are
better than this. Service, please. Right, Nick.
– Yes. Yes, Chef.
– Careful. Swap with Michelle, please. Michelle onto meat. Nick to the window, please.
– Yes, Chef. Yep.
GORDON RAMSAY: Right. Look at me. No one’s had the
perfect service. Let’s get it right.
– Yes, Chef. NARRATOR: Check
everything, young man. Top four is just not
good enough for me. I want to be in that finale,
and they want to win. I’m ready to rock it. How’s that pork, Milly? Pork is beautiful. Garnish is in the window.
Let’s go. – Heard it.
– Halibut. NICK: Halibut
garnish, thank you. CHRISTINA: Halibut, thank you.
– Let’s go, Milly. The pork right away. Thank you. NARRATOR: For Nick’s
first test, Chef Ramsay has switched out the
pork chop for a veal chop cooked by Chef Jocky. GORDON RAMSAY: Slice
your protein, please. Yes, Chef. GORDON RAMSAY: Focus. Check everything. NICK: Milly, nicely cooked. Thank you. Stop. It’s a veal chop. Oh, fuck. Sabotage number
one, I just missed. I didn’t notice
that it was veal. GORDON RAMSAY: Eyes
wide open, young man. To go home on something as
silly as a missed veal chop is mind blowing to me, so I’m
not going to think about that. Going forward, I really
need to make sure everything is just perfect. Benjamin. BENJAMIN: Yes, Chef. Salt. Please. Yes really– salt. Fucking hell. Come on, Nick, we’re
getting flooded now. NICK: Chef Christina,
I need those garnishes. 30 seconds, Chef. Duck garnish, 30 seconds. NICK: Right now. CHRISTINA: Duck garnish
on your left, please. Duck garnish. GORDON RAMSAY: Let’s go. Chef Christina. CHRISTINA: Yes? NICK: I need creamed
leeks, not creamed spinach. I love the idea–
– Heard that, heard that. Love the idea, but let’s
get creamed leeks up. Thank you for
the feedback, Chef. GORDON RAMSAY: You’re
absolutely right. Well done catching
the creamed spinach. Thank you, Chef. Come on, Michelle,
I need that lamb. Walking your lamb. On your right. Michelle. Yes, Chef? I need lamb sauce. This is duck sauce. Oh, my bad. Oh, Jesus Christ. Come on, Michelle. Seriously? I need harissa in
that [inaudible],, please, no cherries. That’s for your duck. This is the last thing
that I need right now. Come on, Michelle. I need that jus right now. 10 seconds, Chef. It’s not hot. I’m trying to get this
meat station going, but it’s just hard when you
have to jump on someone else’s station and try to finish it. NICK: Guys, don’t forget my
egg with my halibut, please. MILLY: I won’t. NICK: Come on, guys. Pick up the speed. Shrimp, sauce, egg. How’s that, Milly? GORDON RAMSAY: Oh, man. Egg is beautiful. NICK: What is this? The egg is fucked. GORDON RAMSAY: It’s over. Milly, show a bit
of fucking respect. NICK: I need one more egg. Egg in 30 seconds. NICK: Let’s go.
MILLY: Oh. CHRISTINA: Come on, Milly.
Come on, Milly. GORDON RAMSAY: Come on. We’re up to our
eyeballs in shit now. Can we poach a fucking egg? [dramatic music] NARRATOR: It’s over two hours
into the final black jacket dinner service– NICK: Let’s go, Milly. NARRATOR: –that will help
determine which two chefs will move on to the finals. NICK: Milly, the egg is fucked. I need one more egg. Egg in 30 seconds. NICK: Let’s go. NARRATOR: Nick is doing a
solid job running the pass, but he has an
“eggs-traordinary” problem. Come on, Milly. GORDON RAMSAY: Come on. Can we poach a fucking egg? NICK: Come on, Milly. You’re killing me right now. Milly, what is this?
This is shit. We’re all-stars. Get it together. I’m not asking for much. Let’s go. MILLY: Right now. I’m sorry, Nick. All right, Milly. Much better, Milly. Thank you. Thank you. GORDON RAMSAY: Service, please. Well done.
Really good. NICK: Thank you. GORDON RAMSAY: Last table, guys. Two halibut, two
lobster Wellington, yes? ALL: Yes, Chef! We’ve been pushed
so hard in service tonight, working
the pass, sabotages. I mean, it’s a lot. Come on, Michelle. Where’s that Wellie?
– Walking! NICK: Chef Ramsay’s
trying to break us, but it’s not going to happen. Let’s go. Well done, Nick.
Stay down. – Yes, Chef.
– Follow, guys. Stove off. Yes, Chef. Mm. – Yummy.
– Great job, y’all. Thank you. Man, that was intense. Definitely the most intense
dinner service I’ve had. In both seasons. [sighs] Listen, I want this job so
bad for my girl, for my kids, for their hood. I want all of the little kids
in every hood to say, no longer do I want to be president. I want to be a great
chef like Chef Milly. GORDON RAMSAY: Listen up. First of all, that was tough. Nobody had a perfect night. Understand that. I want all four of you
to head to the dorm and come to a
consensus on the chef you think deserves to be
alongside you in the finale. Is that heard?
ALL: Yes, Chef. Get out of here. BENJAMIN: Do I
feel safe tonight? There’s no way we can
all come up in a consensus. No, not really. There’s definitely a season
14 connection going on. [groans] Milly, do you want go? Yeah. So looking at the
last challenge, to get up at that pass
and see if somebody can go harder than me,
I’ve got to keep it 100. I want to go at Nick. Standing at the pass, looking
over, he was tireless. If you don’t go up against the
best, you a pussy, and nobody respects that. Just like if you beat up on a
kid that don’t want to fight, you don’t get no
cool points for that. BENJAMIN: Milly, you got a
lot of heart and passion. Your food has a ton
of fucking flavor. Nick is cool as a cucumber. I know you don’t
cook on the line, but there’s times we
pushed you in the kitchen and you’re totally cool. It’s harder to judge on you
because I didn’t watch you. You’re on the red team. I didn’t give a shit. The person I want to go
against, I would pick Nick. OK. Benjamin is Benjamin. He can vote however he wants. But the fact of the
matter is, I’ve only worked with these guys
for two dinner services, so they can’t really judge me. Kind of feel like the
odd woman out right now. Ooh. Can we move over there? MILLY: Yeah, it got a
little crazy over here. MICHELLE: I really,
really, really want to win “Hell’s Kitchen.” I was so close last time. I know I can do it this time. I’m not going to
psych myself out. I’m not going to let
anyone else psych me out. Y’all are voting based
on the entire season, and you’ve only worked with
me in two dinner services– Well, you said today was
your worst dinner service. Today was my worst
dinner service. And then yesterday was
my best dinner service. Yeah, but you
weren’t busy yesterday. Yeah, you wasn’t
that busy last night. BENJAMIN: I mean, how
many fish did you pick up? I don’t remember. It was fucking yesterday. And you missed the sauce
on the halibut each time. OK, well– BENJAMIN: I mean,
I’m just saying. Those are facts. I don’t think Michelle had
really a good service tonight. I thought her service
was kind of poor. I mean, it was a
fucking nightmare. Who’s your decision? Who do you choose? Nick. [chuckles] MICHELLE: Wait a second.
– Let her think. BENJAMIN: You just looked
at him like that, as– MICHELLE: Well, I’m
looking at each of you. [chuckles] I mean, I want
to go against Nick. Surprise. So you’re safe, Nick. You gotta be. No, I don’t. Chef Ramsay could easily be
like, that’s cute that you guys picked him, but too bad. No, I don’t feel safe. Just because three of
my fellow competitors have chosen me to be the person
they want to go up against doesn’t make me feel safe. OK, Nick, who are you picking? I need to think for a second. BENJAMIN: It’s really
up to Chef Ramsay. [sighs] [tense music] An amazing journey. All four of you have been
very worthy competitors. I am not looking forward
to sending two of you home. Milly, which chef would you want
to go up against in the finale? I think Nick deserves to be
in the final with me, Chef. GORDON RAMSAY: Why do you
think you deserve a spot in the “Hell’s Kitchen” finale? Since the last time I see
you in 14, I’ve grown so much. I feel like I’m just so
comfortable in the kitchen, running the pass,
working stations. Tonight, I just kept fighting,
kept fighting, kept fighting, and I could have just
kept going all night, showing that I am
a consummate chef. Nick. Two words– fight
and composure. I think that I’m the
most composed chef here. I think that I
can handle my own. I don’t melt under pressure. I keep fighting. I just come to cook, and I
think I’ve proven that to you. Benjamin. Which Chef do you
think deserves to be alongside you in the finale? I’d want to cook
against Nick, Chef. I deserved to go in the finale
because I’m technically sound. I’m a true leader. I have found my voice. I can be your chef for
Hell’s Kitchen in Las Vegas and beyond, chef. I can handle the pressure. And finally, Michelle. Chef, I deserve
to be in the finale because every single day I’ve
been here, I’ve brought it. I have had to overcome
a lot of obstacles, all the bullshit in the red team. I’m the last woman standing
because I held my composure and I stayed true to myself. I have even more to show you. And if I can get
into the finale, I think I’m going to blow
you away with everything that I can do here. Thank you, Chefs. This is a tough one. But it’s time to tell you. The first chef who will not be
heading into the finale is– [dramatic music] The first chef who will not
be heading into the finale is Milly. NICK: Love you, Milly. Get over here. Listen carefully. First of all, I’m
so happy I gave you a second chance in “All Star.” Your energy and
confidence are what you’ve got going for you now. It’s extraordinary. Yes. I’m going to do something
I’ve never done before. I want you to come and
spend a week with me as a [inaudible] in my three
Michelin star establishment. Wow. My God. GORDON RAMSAY: And
just stand in a kitchen in Chelsea in the middle of
London to open your eyes. Take care of the
flights, accommodation. Amazing. Would you like to come? I will.
I’ll be there. GORDON RAMSAY: It’s been
an incredible journey. Yes, Chef. And I can’t wait
to see you in London. – I’ll be there.
– Got it? Yes, sir. Keep hold of that jacket. Thank you, sir. [chuckles] Thank you.
I love y’all. Kill it, man! I love you, Nelly. [stirring music] MILLY: This has been the
greatest experience of my life. [cheering] GORDON RAMSAY: Milly! Yes, Chef. That is delicious. Thank you, Chef. I fought my heart out against
“Hell’s Kitchen All Stars.” Milly. Yeah! GORDON RAMSAY: Your protein
goes on tonight’s menu. MILLY: My confidence level
was through the roof. Woo! And I did so many
first-time things. [chuckles] We riding through clouds. I went to Vegas
for the first time. I’ve never seen
this many lights. I’ve never seen
this much energy. I ate caviar by a lake. I rode a horse. CONTESTANT: Damn, that’s the
biggest horse I’ve ever seen! Aw. MILLY: I got the teach Ricky
Williams how to make a dish. Making risotto. He made a fritter. Sometimes– MILLY: And I got the first
all-star black jacket– Yes!
–of all time. Yes! Yeah! Chef Ramsay, I only got
one thing to say to you. I love you. I love you. You’ve been the best mentor– you’ve been the best
person, like the best– like a father figure, like,
to me, and I just love you. Period, point blank. I mean, nothing in between. I love you, and
I appreciate you. GORDON RAMSAY: The first chef
progressing into the finale is– [dramatic music] Nick. Well done. Yes! Thank you. Young man, let me
tell you something. Yes, Chef. You have improved
more than any other chef that I’ve invited back. What have you been doing? Everything, Chef.
I’m trying to learn everything. GORDON RAMSAY: Yeah. You’re a fast
learner, and it shows. Thank you, Chef. GORDON RAMSAY: OK. Benjamin, Michelle, I want
to get this done quickly. The person joining
Nick in the finals– so tough. Congratulations, Benjamin. Fuck. Oh, man. Benjamin, you’ve been brilliant. Strongest chef in
the kitchen tonight– assertive,
controlling, demanding. You perform like a chef. Thank you, Chef. Michelle. Yes, Chef. You’ve had a
phenomenal journey. Feel proud of everything
you’ve accomplished, everything you’ve
overcome, everything you’ve done and stood for. This was so hard for
me, and it was so close. But I’m sorry to
say you are going to have to stay a while longer. What? NICK: Yes! Oh my God! NICK: I’m so proud of you. GORDON RAMSAY: That’s right. For the first time ever in the
history of “Hell’s Kitchen,” three chefs are
going into the final. You’ve all earned it. Congratulations. ALL: Thank you, Chef. Get out of here.
ALL: Thank you, Chef. Sleep well. Thank you. Oh my God. I literally was like
an emotional roller coaster for me. I don’t even know how to
process this right now. Yay! Good job. MICHELLE: I got to kick it into,
like, seventh gear, 10th gear. Whatever gear– how many gears
there are, I have no idea. Oh my God, I was
devastated for a moment. I know. I almost started crying
for you because I know how badly you fought. This is so amazing. I worked my ass off
this season to get here. I couldn’t be more
proud of myself. MICHELLE: Oh my God. This is– how is
this going to work? How are we going to do three?
– I don’t know. I’m freaking the fuck out. MICHELLE: How are
we going to do this? Oh my God. I am in the finals. I fought for my life tonight. It’s going to be a
tough competition, but I feel like I’m
the best chef here, and I am going to prove
it to Chef Ramsay. GORDON RAMSAY (VOICEOVER):
Milly has had two fantastic runs in “Hell’s Kitchen.” I’m personally
going to make sure that that big kindhearted man
with so much culinary passion gets the right
training he deserves. – Get out of here.
– Thank you, chef. GORDON RAMSAY: Sleep well. Thank you. I feel fantastic right now. It just feels so great that
all these obstacles I’ve had to overcome have paid off. Good job. MICHELLE TRIBBLE: In Season 14,
I didn’t make it in the finale. I was so close. You came very, very close. Your jacket please, [inaudible]. It was too tough of a
call, even for Chef Ramsay. The three of us definitely
deserve to be here still, and I’m just super happy and
proud of myself right now. – Oh.
– What is that? Damn. Oh my god. Wait, no. We get one of these? – A [inaudible]?
– What? BENJAMIN KNACK: Now, sous-vide
is a cutting-edge technique. It’s slow temp cooking, and it’s
maybe a $3,000, $4,000 machine. MICHELLE TRIBBLE: I
can’t even comprehend right now what’s going on.
Like– NICK PETERS: Oh my god.
MICHELLE TRIBBLE: What? Yes! Time for the finale! Three chefs in the finale– chef has never done this before. So it just shows you how
tight the race is right now. Good job. I love you guys. Final three. I feel fucking amazing. From fifth place in the finale– Holy shit! From– I don’t know. From [inaudible]
to the finale. Oh my god. Oh, I’m hungry. I need to eat dinner. I can make us tater tots. Mmm. Tater tots. [phone ringing] – You can’t leave that on.
– Hello. This is Nick.
– Nick. It’s chef here. Yes, chef. I need to see all three of
you in the dining room urgently. Yes, chef. GORDON RAMSAY: Hurry up. Yes, chef. He said, “Hurry up.”
MICHELLE TRIBBLE: Ah! What’s going to happen?
– Wait for me, bitches. MICHELLE TRIBBLE: Come on! GORDON RAMSAY: Let’s go. I know it’s late. Line up, please. Right now, I have something
very important to tell all three of you. For your next
critical challenge, you three will be preparing
five incredible dishes– an amazing cold appetizer,
hot appetizer, and then three exceptional entrees. So tonight, these sous
chefs will be assisting you. But obviously, there are three
talented all stars remaining, and only two of them. So I reached out to a
trusted colleague of mine. Her name is [inaudible],,
an excellent chef that’s been working with
me for the last five years. Christina, Jocky, and
[inaudible],, please. [tense music playing] I have in my hands
three envelopes. Michelle, come grab one. Nick. Benjamin. Michelle, unveil. Who’ve you got as
your sous chef? Chef Jocky. GORDON RAMSAY: Chef Jocky. Nick, who’ve you got? Chef Christina. Christina’s super
inspiring, going from winning Hell’s
Kitchen to running, essentially, a Vegas
empire of restaurants. And I’m excited to be
working with her, because I know she’s going to kill it. GORDON RAMSAY: That means– Benjamin, you have
Chef [inaudible] Great. I think that every sous
chef wants us to win. Even though I haven’t met
her, or I don’t know her, I’m sure Chef Ramsay
would not pick Chef [inaudible] if
he didn’t think she wanted to come here and win. Head up to the
dorms and get to work. Your sous chefs will
join you shortly. Off you go. Yes, chef. – I’m happy I–
– We have to go clean the dorms. [laughter]
– Oh my god. They’re like, eww.
[laughter] [upbeat music playing] We cannot have disgusting
dorms when the sous chefs are coming in here. They’re going to think
we’re, like, ratchet. Why do we have
an ashtray in here? Because we’re disgusting. [spraying noise] There you go. BENJAMIN KNACK: We’re peasants. I was having tater
tots for dinner. [knocking] MICHELLE TRIBBLE: Come in! Hello, chefs.
– Oh, hey. Hey. Oh, you could’ve
cleaned up, no? This is cleaned up. Oh my god. We can sit on
the couches, chef. I’m paired with Chef
Jocky, and I love it. Everything here
is Asian-inspired. OK. He runs a three Michelin
star restaurant in London. And to have a chef
of this caliber elevate my dishes is a
reward in itself, honestly. The fish dish is going to
be sea bass with squid ink pasta, and calamari– I don’t know. Do you think it sounds weird? You won’t be tasting anything. It’s just too much
of a good thing. I don’t think we need the
calamari or anything else. I think just the pasta. That’s why I’m here– to help. Yeah. I do kind of classic,
simple French, in general. I love the traditional truffles,
blue cheese, Brussel sprouts– like, that kind of old school– Yeah. –French style,
but with this new– everybody kind of
likes the smoke meats. This is definitely my
“Paris, Texas” menu– Paris, France for
technique, and Texas for the big, bold flavors. Having Brussel sprouts kind
of fall around the side– Hmm. –with a blue cheese butter,
and the shaped shallots, and then sauce on the backside. So the fish– I wanted to kind
of keep it simple. I wanted to do halibut,
and then use carrot juice as a base for a beurre blanc. I think it’s different. Yeah, definitely. I mean, this whole dish
is a little bit different. NICK PETERS: My menu
was really personal. I think that might set me apart
from Michelle and Benjamin. This, to me, is like,
so Nick on a plate. I’m really excited. I think it’s going to
be, really, a pretty epic battle in Hell’s Kitchen. Good night, guys.
Get some sleep. BENJAMIN KNACK: Thank you, chef. Good night, chef. Are we eating
tater tots, still? Yes.
I’m starving. Sounds really good, now. I’m actually pretty hungry. Wine and tater tots? Mmm. Walking tots. Guys, can I walk my tots? MICHELLE TRIBBLE: –going
to bring my fucking– walk the tots. Walk the tot.
NICK PETERS: Thank you. Garnish is in the window. Walk. Walking tots. He tots. NARRATOR: This
morning, the chefs will hit the ground running– Let’s go, guys. Grab your sous chefs
and get in your kitchen. NARRATOR: –as they have just
one hour to prepare a tasting menu for Chef Ramsay– Everything prepared
and ready to go, right? Yes, chef. NARRATOR: –which will include
dishes from their final menu. So you’re feeling excited
about this challenge, eh? Yes.
I’m very excited. This is Chef Jocky and I’s
first time working together. Yes, chef. Call me Jocky. Oh. It’s hard to read
Chef Jocky sometimes. Is that your first
name or your last name? It’s not my name at all. Your name is Tom? That’s not my
name at all At all. It’s not your name at all? It’s your nickname, chef? Yeah. You don’t know if he’s
being, like, funny, or serious, or sarcastic. We get into random small talk– You should do a trip to
Japan sometime then, no? I would love to. But at the same time, I
really enjoy working with him. Nice, chef. What’s that? I said, very nice. I’ll just cut
out blocks for you, and you tell me what you’re
looking for from this line. OK.
Yes. I don’t like thin
slices, really. I’m not a fan of that.
– OK. Copy. That’s good. Yeah. Just no sear. No sear. [inaudible]: Good? That’s awesome. We cut through the tuna
and it tasted amazing. Yeah. Let’s go with–
I’ll go with this. I want to change my dish. Originally, I was
going to sear it. But now, I’m just going to
be slicing little squares and then finishing them off. We’ll do a little
circle of bowls. And we’ll do 1, 2, 3. Sometimes, when a
chef’s doing something, they might have better
ideas than before. It’s really important to make
adjustments, or be, you know, quick on your feet. That’s what a great chef does. You’re going to be OK
with your beurre blanc and your hollandaise? Yes, chef. OK. I think my sauces are
a little more riskier. Like, I am doing a hollandaise. I’m doing a beurre blanc. I’m just trying to be
a little bit different. My chicken’s in. Is a timer on it? I have my halibut and
my venison both started. I don’t want to miss this second
chance– a second opportunity to be the winner
of Hell’s Kitchen. That’s that chicken. Ben, were mine on the
top or the bottom? You’re on top, sir. That’s a first. [laughter] 10 minutes to go. Yes, chef. And we’re going
to start plating. You know, last time I didn’t
make it to the finals. And this time, I did. I think someone’s
going to go home today. But I don’t plan on
going home today. We’ve got to plate. We’ve got to plate. Yes, we do.
GORDON RAMSAY: Let’s go, guys. Yes, chef. GORDON RAMSAY:
Finishing touches. Last couple of minutes, please. – Yes, chef.
– Ben? BENJAMIN KNACK: Yes, chef. Last couple of
minutes, Michelle. MICHELLE TRIBBLE: Yes, chef. Oh my god. My beurre blanc starts breaking
because it got too hot. My brain’s racing. Like, what am I going to do? It’s kind of crucial because
it’s a huge part of the dish. What else do we have to do? I basically need to
fix my beurre blanc. It just broke. Giving me a fucking
heart attack. 30 seconds to go. Fuck. [thrilling music playing] NARRATOR: The final
three chefs are preparing their menus for Chef Ramsay. We’ve got to plate
We’ve got to plate. Yes, we do. NARRATOR: And with
only moments left– Oh my god. NARRATOR: –Nick has discovered
he has a bit of a crisis with his beurre blanc. What else do we have to do? I basically need to
fix my beurre blanc. It just broke. Giving me a fucking
heart attack. Now, I start basically
a whole new base to create a whole new
beurre blanc, essentially. I am just praying. It’s good. Uh, next is the fish. Excuse me, chef. 30 seconds. [inaudible]: Feel OK?
BENJAMIN KNACK: Yes, chef. [inaudible]: It looks great. BENJAMIN KNACK: Thank you, chef.
GORDON RAMSAY: 10– Go, go, go. GORDON RAMSAY: –9, 8–
– Nice. GORDON RAMSAY: –7–
– Beautiful. GORDON RAMSAY: –6, 5– Finish, finish, finish. GORDON RAMSAY: –4,
3, 2, 1– and stop. Well done. All right. Who’d like to go first? [laughter]
– Michelle. Let’s go. MICHELLE TRIBBLE: I want to show
Chef Ramsay what I’m made of. You know, really blow
him away with the dishes that I can create–
refined dishes that do a lot of
technique, a lot of skill, and a lot of flavor. GORDON RAMSAY: Visually,
they look delicious. Let’s start off
with the cold app. Describe it, please. MICHELLE TRIBBLE: The cold
app is a hamachi crudo that’s been quick-cured. There’s a cucumber coulis. I love the fragrance
of the citrus. Really good, indeed. BENJAMIN KNACK: Michelle
is tough competition. She is very talented. She’s very intelligent. The next course,
chef, is uni risotto. Delicious. Really good [inaudible]. BENJAMIN KNACK: She lives
and breathes cooking. That’s apparent
in her challenges as well as her service. GORDON RAMSAY: Sea bass? MICHELLE TRIBBLE: Underneath
is a squid ink pasta. GORDON RAMSAY: Delicious. You want the strongest
competitors there. And I think you have
them, right now. Anybody could win this. And this one? I have a crispy chicken thigh. That’s really good. I love to see you
using the cheap cuts, elevating it into
something magical. MICHELLE TRIBBLE:
The last course is a miso New York strip. New York strip– delicious. It’s a very strong effort. They ooze personality. Benjamin and Nick, you guys
have your work cut out for you, let me tell you.
– Yes, chef. Thank you, chef. I am so versatile,
and I just wanted to show Chef Ramsay that. And I feel like
I made him proud. And I’m really glad that
he liked all of my dishes. Right.
Benjamin, let’s go, please. BENJAMIN KNACK: Yes, chef. I think I am the best
chef in Hell’s Kitchen, and I’m going to prove
that to Chef Ramsay. We have ahi tuna here with
ponzu, chili oil, then caviar. GORDON RAMSAY: Wow. That’s amazing. It’s a lovely, refreshing
cold appetizer. Thank you, chef
GORDON RAMSAY: Next one? What we have here is
we have shrimp and grits. Finish with a good amount of
Parmesan at the end, chef. GORDON RAMSAY:
Really good, indeed. Those shrimp are
cooked beautifully. But you’ve elevated shrimp and
grits to the Premier League. Let’s get that right. So show off [inaudible] Yes, chef. Chef Ramsay really
liked Michelle’s dishes, and Benjamin’s dishes
are near perfect. GORDON RAMSAY: Vibrant. Wonderful– especially
the garnish with the peas, and the fennel and potatoes.
– Thank you, chef. I’m kind of freaking
out a little bit. GORDON RAMSAY:
Describe it, please. BENJAMIN KNACK: Chicken– we
have an airline breast, here. Underneath, you have
chili corn puree. GORDON RAMSAY: [inaudible]
what are the [inaudible] with a knife. I mean, it looks spectacular. Thank you, chef. Finally? So you have a quick brown
sugar-cured filet mignon, and it’s served over
truffle potatoes– Truffle, truffle, truffle. –and then a red
wine demi, chef. GORDON RAMSAY: Delicious. I love what you’ve
done with the marinade. Wow. I have to say– it screams decadence. It screams, “Vegas.” It’s near perfect. – Thank you, chef.
– Thank you. Thank you. Thank you.
– Right. Nick, let’s go, please. Yes, chef. I’ve been thinking about
this moment since season 14. OK. NICK PETERS: I never got
the chance to show my menu. If there was more time, I would
have perfected my beurre blanc. So I’m a little nervous. Incredible balance of colors. It’s like a rainbow. Nick, let’s start off. Yes, chef. So my first dish is a
beef and beet carpaccio. Great start. Really good, indeed. I love the lightness
of the beef. Thank you, chef. GORDON RAMSAY: Next one? So what you have is
a cranberry hollandaise with seared bay scallops. I have to say– the
hit on that note, for me, is that cranberry hollandaise. Only you would think of
cranberry hollandaise. Thank you, chef.
GORDON RAMSAY: Love it. Next? This is tricolor baby
carrots, seared halibut with fennel pollen, and then
the vanilla bean carrot beurre blanc. Mmm. That beurre blanc– that’s
the star of the night. Have you tasted that?
– Yes, chef. Ha. Yes. Send that recipe
straight to Vegas. Yeah.
Yeah, yeah. I can’t believe that I
heard Chef Ramsay say that. My mind is absolutely blown. The next course you’ll
have is crispy chicken, sweet potato puree,
pickled shallots, and raw Granny Smith apples. During the fall is
when I got married, and these are all
sort of fall flavors. It’s fricking delicious.
Have you tasted it? Yes, chef. Love it. Boards are for rustic charm. OK. Put that onto a different
plate and you’ve got a show-stopping dish there. Thank you, chef. And finally? Finally, you have an espresso
and chili-dusted venison loin. GORDON RAMSAY: There’s
such finesse on that. And the rub is just–
yeah, mind-blowing. MICHELLE TRIBBLE:
We’re all breaking it. We’re all doing a great job. No one has brought
up a bad course. This competition is so close. – Brilliant.
– Thank you, chef. Really good, indeed.
Thank you, Nick. Wow. Thank you, chef. Wow. Bloody hell. Can you guys just wait
there a second, please? Yeah, I need two minutes. Yes, chef. Damn. This is so hard. What is happening? What do you think? Sous chefs. Can I borrow you for
one minute, please? Yes, chef. GORDON RAMSAY: Thank you. There can’t be three
of us in the finale. There can only be two of us. So someone’s going to go home. I deserve to be in the
final two of Hell’s Kitchen. [inaudible] I feel good. I feel like I belong here. GORDON RAMSAY: This is hard. I don’t know where to go. Do you see him? In this very moment, I’m
definitely feeling more anxious than I have been
in this competition because so much is on the line. Oh, here they come. [sigh] OK. Michelle, Nick, Benjamin–
great job, all three of you. This is a very difficult
decision, but I’ve made it. The first person heading
into the grand finale is– [intense music playing] NARRATOR: In today’s showdown
between the final three chefs– I know I have the right
three still in the competition. NARRATOR: –Chef
Ramsay has just tasted five dishes from
Michelle, Benjamin, and Nick’s finale menus. This is a very difficult
decision, but I’ve made it. NARRATOR: And he
is ready to reveal who will move on to compete
in the final challenge. GORDON RAMSAY: The first person
heading into the grand finale is all three of you. Wow. What? Yes! We’ve never been so
deadlocked like that. Let me tell you– a moment ago, I
went up to my office and made a very important call. I had to change
some arrangements. I’m sending you all to
an incredible retreat in the middle of the
Malibu wine country. Oh. GORDON RAMSAY: You’re
going to Calamigos Ranch. All three of you are in for a
day of extraordinary pampering and pure relaxation– because tonight,
Calamigos is hosting the seventh annual California
Culinary Association Awards ceremony, and you are
going to be accompanying me at the award ceremony. Oh my god. You’re in for a night of fun. Your limousine’s waiting, guys.
Hurry up. [clapping]
– Thank you, chef. GORDON RAMSAY: Well done.
– Thank you, chef. MICHELLE TRIBBLE:
Thank you, chef. – Good job.
– Thank you. Good job. Oh my god. Fuck yeah. You guys killed it.
– You did a great job. – Good job, you guys.
– Thank you. Super proud. I’ve never been to
an award show before. It’s going to be amazing
to be able to let my hair down, and just relax,
and just have a good time. A limo? Yass, queen. Wow. Yeah, baby. [whooping] MICHELLE TRIBBLE: This is fun. BENJAMIN KNACK: This
is the way to do it. [intense music playing] Look, guys.
We’re here. We’re here. That’s awesome. MICHELLE TRIBBLE:
We’re at the ranch. As we pull into
Calamigos Ranch– it’s absolutely beautiful– I have no idea what to expect. Welcome to the CCA
awards here at Calamigos guest ranch and beach club. Chef Ramsay has an
incredible day planned for you with lots of surprises. So let’s get the party started! Excellent. BENJAMIN KNACK: Now,
look at this place. NICK PETERS: This is amazing. MICHELLE TRIBBLE: Is this us? HOSTESS: This is you. MICHELLE TRIBBLE: Oh, wow. HOSTESS: Welcome. BENJAMIN KNACK:
Wow, look at this. HOSTESS: Have fun.
– Thank you. Bye! I don’t know
that Benjamin gets his makeup done very often– I kind of like it.
It looks cool. Yeah. –but he’s really
enjoying himself. Oh. I like dressing up. [inaudible]? [laughter] You’re just fancy all the way. Just go for it. Benjamin’s sort of like this
hidden diva of the season. Yeah. Usually, I get two massages
every single month. He likes to be pampered. And more power to you. Mm-hmm. Good job. [laughter] Why, thank you. Oh my god. This is high stress for me. I’d honestly rather be
cooking in a kitchen than trying on dresses. But Chef Ramsay wants us
to have our absolute best. So, you know, I’ll try to be
as comfortable in all this as I can. Perfect. [vocalizing]
[laughter] No. I like the skull one
That’s kind of cool. Benjamin is
looking very dapper. Michelle is adorable, as always. And there’s no cooking
involved tonight. That’s the best part about
wearing a suit– is that we can relax and enjoy ourselves. Please. Thank you, sir. You clean up nice, huh? [electronic music playing] GORDON RAMSAY: Wow. Now, there’s my chefs.
Gorgeous. [inaudible], right? – How are you?
– I’m good. How are you, chef? Give me a kiss. You look amazing.
– She looks so cute. You good? You look incredible as well.
– Thank you, chef. You look great, as well.
You good? Thank you, chef.
Yes, I’m great. Let’s go inside. Let’s get a drink
in the reception. NICK PETERS: I’ve definitely
grown since season 14. The All Star competition
has definitely made me a lot
stronger as a chef, but I think also as a person. Big smile. It’s such an opportunity
that I’ll never forget. When’s the last time you
went to an awards ceremony? – Never, chef.
– Stop it. NICK PETERS: No. You’ve never been
to an awards ceremony? NICK PETERS: No, chef.
BENJAMIN KNACK: Never, chef. Never been to an award–
– Stop it. [laughter] I never thought I’d be
walking the red carpet with Chef Ramsay. I just came here to compete. Benjamin. I’m down here because of all
the hard work I put into it. – Good to see you.
– How’re you doing, chef? You all right? Hi. It’s just awesome being able
to enjoy the night and relax, for once.
– Hey. [applause]
– Hi. Congratulations. Thank you. Take a seat. Michelle? You can sit here. I’m literally sitting
right next to Chef Ramsay at an award show.
– Thank you, chef. You’re welcome, gorgeous.
Are you good? – Yes.
– You look amazing. There’s lights everywhere. Hello, everyone,
and welcome to the seventh annual California
Culinary Association Dinner. It’s super classy. For sommelier of the
year, Dennis Peterson. [applause] This is basically a day
in the life of Chef Ramsay. And it’s definitely a
lifestyle I could get used to. Now, our next presenter
is a star chef, whose restaurants span the globe. And his larger-than-life
personality have made him one of the most
beloved chefs in the world. Please welcome to
the stage Chef– All right. Go time.
ANNOUNCER: –Gordon Ramsay. [applause] Thank you. Please. This award is for
the best newcomer. This year, who knows
who the award’s going to? But maybe, next
year, it will be me. The winners are
Michelle Tribble, Nick Peters, and Benjamin Knack. [applause] OK.
Already. There we go. Something weird’s
about to happen. First of all, I’ve got a
confession to make to all three of you. There’s no such thing as a CCA. So let’s get that right. [laughter] All of these, ladies and
gentlemen, are here for you three. [cheering] This is the start of
your final challenge. Oh, boy. GORDON RAMSAY: Now tonight’s
top two finishers will become tomorrow night’s finalists. Now, let me tell you– this morning’s
challenge was a warm up. You’ll be cooking those five
dishes right here, right now– MICHELLE TRIBBLE: All right. GORDON RAMSAY: –over there. BENJAMIN KNACK: I
thought I was going to relax, have a
couple of drinks, hang out with the chefs– but everything I did
in this competition comes down to right now. It’s all wasted if I
don’t perform tonight. All three of
you’ve got 60 minutes to perfect those five dishes. And your time starts now. Off you go, ladies
and gentlemen, please. [applause] GORDON RAMSAY: Right. [applause] NARRATOR: With only 24 hours
to go before the final dinner service– NICK PETERS: Good
luck, you guys. MICHELLE TRIBBLE: You too, Nick. NARRATOR: –Chef Ramsay has
surprised the final three chefs with an elimination challenge. Here we go. What am I getting on? NARRATOR: They all must now cook
and perfect their final menus. BENJAMIN KNACK:
Potato puree first. KEISHA: Potato puree, yeah. BENJAMIN KNACK: Put the
saffron broth in, please. NARRATOR: But only
two will advance. CHRISTINA: OK.
– I’m going to start my chicken. CHRISTINA: Perfect.
OK. Good. It’s crazy to
think that these five dishes could basically decide
my fate in Hell’s Kitchen. But I feel it, in my
gut, that I’m going to make it into the final two. [cheering] MICHELLE TRIBBLE:
For the hamachi, I already have that cored. The cucumber broth– I think
I’m going to go ahead and get the chicken on now, chef.
JOCKY: Yep. MICHELLE TRIBBLE: It’s
going to take a while. Not getting into the final
two is not an option for me. I only got third
place last time. And that’s not going
to happen again. I’m going to deglaze
this chicken. I’m not going through all this
bullshit, all this drama, all this negativity for nothing. I’m going to beat
up on you every day. I’m the strongest
member of the red team. You’re not. At least you’re
not consistent. That’s bullshit. Your lamb was raw today. Because you were
running around frazzled, not knowing where you– No, because you
kept opening the oven! You skated through
dinner service tonight. MICHELLE TRIBBLE: I did not! You are not on our
side in the kitchen. –do stations tonight. Now, you’re going
to have to put your money where your mouth is. I thought you
were done arguing. [inaudible] that. So after all that, I need
to get into the finale. I added lime zest to
the seaweed butter because it needed more acidity. Do y’all have the time? 20 minutes down. [tense music playing] The first dish is ready. KEISHA: Awesome. BENJAMIN KNACK: After I
get these fillets going, I’m going to start
working on shrimp, chef. This is the biggest
challenge yet. Someone’s going home, and I need
to be focused on the dishes. But at the same time, I can
hear 200 people cheering my name in the background. [chanting “let’s go benjamin”] KEISHA: You OK, there? You know, having that
many people around you while you’re cooking
can be intimidating. But it’s amazing. Let’s go, Ben. Let’s go, Ben. You ever cooked with
an audience before? [chuckles] No, chef.
[laughter] Let’s go, Ben. Let’s go, Ben. [inaudible] This is
definitely the biggest crowd that I’ve ever
cooked in front of before. And this is a lot
of fucking people. It’s definitely
sink or swim time. We are cooking for our
lives, and this is it. I think what tripped
me up last time was my hollandaise
and beurre blanc. So I’m going to
get that going now. Learning from my mistakes
from this morning. My beurre blanc is
turning out perfect. My hollandaise is
turning out great. And, you know, I’m putting my
heart and soul on the plate, and I hope that Chef
Ramsay sees that tonight. CHRISTINA: And you’re
watching these carrots, Nick? Or do you me to
keep an eye on them? I’m watching them, chef. GORDON RAMSAY: 30
minutes remaining, OK? 30 minutes.
Thank you, chef. 30 minutes. Whew. I am super prepared
for this challenge. I just want to take all those
notes that Chef Ramsay gave me earlier and change these
dishes a little bit to make them the best
that they can be. I’m going to use a little bit
of uzu butter on this steak. Yep. Is this enough
peas in here, chef? Or do you want more?
– Yeah. A little more, please. With Chef Ramsay’s
feedback, I’ve taken every single thing he told
me and I adjusted my dishes. – Did you try everything?
– Yeah. Everything’s good.
This is finished. Does this need to be
finished with butter? You know, I’m going to change
about the plating on the shrimp and grits, like chef suggested. I want to go with a really
beautiful, elegant white bowl. And this time, I think
he’s going to love it. Last 10 minutes.
OK? Yes, chef. – Feeling OK?
– Yeah. Yeah? This is definitely more
of what I’m looking for. Between Michelle,
Benjamin, and myself, I’m the only one left here
that has made it farther than their original season. I’ve definitely grown the
most out of the three of us. And I’m going for the finale. BENJAMIN KNACK: Chicken is out? KEISHA: Chicken’s out.
MICHELLE TRIBBLE: Start plating? – Pass the deduction.
– OK. Sounds good.
Oh, OK. Going this way.
GORDON RAMSAY: Last minute. Here we go. [cheering] 10, 9, 8, 7, 6, 5, 4, 3, 2, 1. Well done, guys. Hands up. Well done. Let’s hear it for our
three finalists, please– Michelle, Benjamin, and Nick. [cheering] GORDON RAMSAY:
Chefs– well done. That was an
incredible 60 minutes. Now, your dishes will be
judged on a scale of 1 to 10. Tonight’s top two finishers move
forward to the grand finale. But it will not
be decided by me. [intense music playing] Now, your dishes will be
judged on a scale of 1 to 10– but not decided by me. We have five incredible judges– the executives in the
Caesars Entertainment Group– and one of you will
become the head chef of the flagship Hell’s
Kitchen restaurant at Caesars Palace Las Vegas. I don’t think I’ve
ever cooked for anybody that important before. I think it’s a little disturbing
that Chef Ramsay is not making this final
decision, but these people are, like, big wigs. And I really want
to impress them. [applause] Right. Judging round 1– general
manager at Caesars Palace. Please welcome Sean
McBurney, please. Thank you. [applause] GORDON RAMSAY: Sean. Welcome.
SEAN MCBURNEY: Hi, Gordon. – Good to see you.
– Great to see you. Thank you so much. Absolute pleasure. It’s our pleasure. Chefs, are we ready? Yes, chef. GORDON RAMSAY: Let’s start
with Michelle, please. Bring up your appetizer. Thank you. [cheering] MICHELLE TRIBBLE: OK. So today, I have for
you hamachi crudo that’s been lightly seared
and crusted in sesame seeds. I actually used a blowtorch. I wanted it to still be, like,
nice and raw on the inside. It’s a stunning dish. I think a great use of
color– it’s a beautiful dish. Very impressive, chef. MICHELLE TRIBBLE: Thank you. [cheering] Benjamin next up. Let’s go. What we’re serving today
is we have an ahi tuna, made with a miso-ponzu
puree on the bottom, American caviar,
as well as pickled shallots and pickled daikon. Visually, it looks beautiful. SEAN MCBURNEY: Delicious. Really looks like
a piece of art. BENJAMIN KNACK: Thank you, chef.
SEAN MCBURNEY: Great. Very good. GORDON RAMSAY: Thanks. Nick? Our final cold appetizer–
please present. [cheering] Wow. NICK PETERS: So
what you have here is beef and beet carpaccio
with a whipped goat cheese. Great balance. Very good. Great job. NICK PETERS: Thank you. GORDON RAMSAY: Really good. Three incredible appetizers. Now, Sean for the tough part. Michelle’s hamachi. Out of 10, what
would you give her? I think it was
a beautiful dish. I would give Michelle a 9. Yes. [cheering] MICHELLE TRIBBLE: Thank you. And then, onto
Benjamin’s ahi tuna. SEAN MCBURNEY:
Very, very artistic. Great flavors. I would give Benjamin an 8.
GORDON RAMSAY: Congratulations. Great.
– Good job, Ben. GORDON RAMSAY: And
finally, Nick’s dish, with that carpaccio of beef? SEAN MCBURNEY: I thought it
was executed very, very well. I would give Nick an 8, as well.
GORDON RAMSAY: An 8. Amazing.
– Thank you. GORDON RAMSAY: Thank you. Sean, thank you so much. It makes me feel really good
that from the first course, I am getting out of
the gate really strong. NARRATOR: The hot
appetizer course is being judged by the vice
president of food and beverage at Caesars Palace, Cory Johnson. Hey, Gordon. How are you? NARRATOR: And Nick is
hoping his seared bay scallops with spiced
cranberry hollandaise– The apple brings a
sweetness to the dish. NARRATOR: –will top
Benjamin’s seared jumbo shrimp with hablano peppers and grits. The blend is spot-on. Thank you very much. Great hot appetizer. NARRATOR: And Michelle’s
uni risotto with shellfish. The uni brings a little
taste of the ocean. Well done. Thank you. Let’s begin with Nick. One of my favorites.
I’d give it a 9. GORDON RAMSAY: A 9– wow. Thank you. And then, the elevated
shrimp and grits from Benjamin. CORY JOHNSON: I’d
also give that a 9. GORDON RAMSAY: A 9– wow. [cheering] And then, finally, Michelle’s
risotto with sea urchin? CORY JOHNSON: I’m going
to give it a solid 8. GORDON RAMSAY: An 8.
Well done. Thank you.
GORDON RAMSAY: Amazing. – Thank you, chef.
– Thanks. NARRATOR: With all
three chefs holding their own on appetizers– We’re tied, now. NARRATOR: –it’s time
to move on to entrees. The president of Caesars
Palace, Gary Selesner, will judge their fish course. First stop is Benjamin’s
roasted halibut with smoked cherry tomatoes. Just full of flavor. NARRATOR: Then, it’s Michelle’s
sea bass with squid ink pasta. GARY SELESNER: Tastes
just like the fresh sea. NARRATOR: And Nick’s
pan-seared Chilean sea bass dusted with fennel pollen. A little sweetness there. Right. Let’s begin with Benjamin–
the roasted bass. – I’ve got to give it an 8.
– An 8. Brilliant. [applause] GORDON RAMSAY: Michelle
had the sea bass. I’ve got to give that a 9. GORDON RAMSAY: A 9. Thank you. And then, finally,
Nick’s Chilean bass. I think it was
a touch too sweet. I’d have to give it an 8. GORDON RAMSAY: Great. [applause] Ah, ladies and gentlemen–
quick recap on the scores. Michelle at 26 with the
lead Benjamin and Nick are tied at second place at 25. Now, our fourth round will be
judged by the global president of Caesars Entertainment. Please give it up for Tom
Jenkin, ladies and gentlemen. Thank you. NARRATOR: With Michelle
holding a slight edge heading into round 4, she is hoping to
widen her lead with her chicken and ginger-braised bok choy. Great combination of flavors. Thank you. NARRATOR: After
Michelle’s strong showing, Nick will need to score
big with his chicken breast with apple-smoked bacon
and sweet potato puree. Chicken is moist and tender. Very nice. NARRATOR: Not to be
outdone, Benjamin presents his airline chicken
breast and peewee potatoes. The glaze is terrific. Very tasty. Let’s go back to
Michelle’s chicken thighs. – I give it an 8.
– An 8. Wow. Thank you. Nick? I think that’s a 9. And then, Benjamin? I think that was a 9, as well. [applause] We’re tied again? We’re tied again. Ladies and gentlemen,
we have a three-way tie. Holy fuck. Our final judge is
the CEO and president of Caesars Entertainment. Please give it up
for Mark Frissora. Thank you. [cheering] GORDON RAMSAY: We’re tied.
Final round. Benjamin, please. Let’s go. BENJAMIN KNACK: It doesn’t
get more real than this. Whoever has the best two plates
is going into the finals, and has that chance to
be the chef in Vegas. Wow. Please describe your dish. Well, when I think of Vegas,
I think of something big. So what we have here is we
have a brown sugar-cured filet mignon.
It’s been smoked. You have all the flavors,
but it’s just the filet. People who order steak want
something that’s big and bold, and this is a big and bold dish. It’s delicious. It’s outstanding. I love it. It is so tender, and
it’s cooked perfectly. Thank you.
It’s great. – Thank you.
– Oh my goodness. BENJAMIN KNACK: Thank you, chef. Please. Right. Second up– Nick. MARK FRISSORA: Wow. NICK PETERS: So what
you have is an espresso and chili-dusted venison loin
with seared oyster mushrooms. Excellent. I mean, really,
really well done. There’s a salt
flavor in it, too. It’s really– I put, on the flesh of the
venison, smoked sea salt. Amazing.
Amazing. Smoked salt [inaudible].
Yes, chef. GORDON RAMSAY: Great job. [cheering] And our third and final
dish– please, Michelle. I worked really
hard on the steak. And it all comes down
to this one dish. I’m hoping and praying that he
really, really loves my dish. I have a seared New
York that’s been basted in miso and uzu
butter, and a Szechuan peppercorn beef demi. That is a surprise– a burst of flavor, immediately,
that’s so delicious. Thank you. MARK FRISSORA: Oh my goodness. GORDON RAMSAY: OK, ladies
and gentlemen, it’s time to find out which two
chefs are heading into our first ever All Star finale
of Hell’s Kitchen. [cheering] Now, is it Benjamin? Is it Michelle? Or is it Nick? The first person is Michelle. [cheering] Good job. GORDON RAMSAY: In
second place, joining Michelle in the grand finale– is it Benjamin? Or is it Nick? [sigh] [energetic music playing] NARRATOR: For their
final challenge, the three remaining chefs
have each prepared five dishes to help determine which
two will go head to head in the final dinner service. Those dishes look incredible. Well done. NARRATOR: President and CEO of
Caesars Entertainment group, Mark Frissora, has
already selected Michelle as the first finalist. Michelle. [cheering] NARRATOR: And it’s now time to
decide who will be joining her. GORDON RAMSAY: Is it Benjamin? Or is it Nick? Benjamin. Benjamin! [cheering] All my hard work has paid off. And now, I’m going
to bring it tomorrow. And Michelle, I’m going
to be the new chef in Las Vegas at Hell’s Kitchen. It sucks that it came
down to basically one dish, even though you’ve put so
much effort into your food. You obviously think that
some of your dishes, if not all of them, were better
than most of their dishes. Just knowing you lost,
and you’ve disappointed your sous chef and your chef– no one wants to
have that feeling. [sigh] GORDON RAMSAY: Now, Nick. As you know, your time in
Hell’s Kitchen is not over yet– NICK PETERS: Yes, chef. GORDON RAMSAY: –because you
will be joining the brigade of one of the two finalists– Benjamin or Michelle–
when they face off in the final dinner
service tomorrow night back in Hell’s Kitchen. But, as you know, it
takes more than one chef to fill out a brigade. So please welcome back our
old staff– returning chefs. [cheering] GORDON RAMSAY: Dana,
Robyn, Jennifer, Elise, Van, Barbie, and Milly. Nick, please go and join them. Thank you. Oh, man. Great. Michelle, come and
stand here, please. Benjamin, stand here. Right. Michelle, you go first
on the pick to put your dream team together. Now, when you look at all
those returning chefs, you know them inside out. They’ve been with you every step
of the way across this journey. Please, give us the
name of the first person that you’d like to join, and
tell us why first, please. Michelle has first
choice pick– and I fucking better be on her team. She better pick me. If she didn’t, I’d be pissed. I’m choosing this
person because they never faltered this season. They were the best competitor
in all the challenges and dinner service. And that person is Nick. GORDON RAMSAY: Nick, please. [cheering] MICHELLE TRIBBLE:
It’s obvious why Nick is my number one choice. We are great friends. He’s a solid cook. I honestly thought it was going
to be me and him in the finals. Wow. What a night. Benjamin, who is going to
be first in your brigade? Chef, I’m going
to choose someone I’ve cooked with
in the past, I’ve competed with in the past– someone who has my
style of cooking. I’m going to pick Jennifer. Wow. I picked Jennifer
first because I knew that Michelle liked her,
so I wanted to take her away. GORDON RAMSAY: Right. Michelle– second pick. [suspenseful music playing] My next choice was a former
member of the red team. She always brought it every
single day, in challenges and dinner service, as well. So my next pick is Dana. [applause]
GORDON RAMSAY: Dana. Let’s go. Good to see you, Dana. Right. Benjamin– second pick. Tell us who. My next pick is
someone who cooks with a lot of passion and soul–
cooks food from the heart. He has fine dining training, and
he’s as technical as anything– Van. Thank you. [applause] That’s my boy. And we’ll kill it
for Ben tomorrow. Welcome back. Are you good? Nice to see you. OK. Michelle? Jeff, the next person
I’m going to pick I know is going to have my back. I worked with him in season 14. I’ve got to go with Milly. Yeah, Milly! GORDON RAMSAY: Let’s go. [applause] Right. Benjamin– third pick. Next person I’m
going to pick is, once again, a passionate chef. She was with the
red team before, and she came to the blue
team and showed what she had. I’m going to pick Robyn, chef. GORDON RAMSAY: Robyn. Welcome back. If you want me to
be completely honest, the selection was kind of slim. I kind of knew I had to go
before Barbie and Elise. So Michelle– last pick? Effectively, you’re
choosing for both teams. I’m literally stuck between
a rock and a hard place. Elise is the hard place– It’s on. Oh. You’re opening a can of worms. It’s on now, baby. GORDON RAMSAY: OK, Michelle. Please give us a name. MICHELLE TRIBBLE:
–and Barbie is crazy. I need that spinach, please. Worry about your beef. How about I get that
spinach, Michelle? Chef, the next person I’m
going to pick on my team– I don’t want Elise. I don’t want Barbie. I don’t want either of them. So Michelle, please,
give us the name of the final person in your
brigade heading into tomorrow night’s grand finale. NICK (VOICEOVER): It’s
obviously a tough decision between Barbie and Elise. Michelle might be
better off with neither of these two chefs. Chef, the next person I’m
going to pick on my team, she has a lot of talent. She’s determined, proud. I’m going to go with Elise. [cheers and applause] GORDON: Elise, wow. ELISE (BENJAMIN): I’d rather
Benjamin had picked me to be on his team because
I probably would have given 250% to make sure
that he had a great service. [applause] Which means, Benjamin,
you have Barbie. Barbie, welcome back. [cheers and applause] Welcome back. BENJAMIN (VOICEOVER): I
haven’t worked with Barbie, so I don’t really
know how she works. She’s kind of the wild card. You know, I don’t know
how she’s going to do. But Elise is just bad energy– just bad, bad, bad. GORDON: Right, Michelle,
Benjamin, you have a lot of work cut out for tonight. Yes, chef. You have to go back to Hell’s
Kitchen now, get your teams up to speed because
the final dinner service in Hell’s Kitchen will
take place tomorrow night. One of you will become the head
chef of the flagship Hell’s Kitchen Restaurant
at Caesars Palace Las Vegas with a salary of a
quarter of a million dollars. [cheers and applause] This is it. And may the best chef win. Off you go. [music playing] Here’s books for everyone. NARRATOR: Now that
both finalists have chosen their brigades– I’m gonna just write
down the menu first. NARRATOR: It’s time
to review the recipes they will be cooking. All right, so
this is the menu. I’m trying to make this as
easy as possible for all of us so service runs smoothly. Milly, you’re on
the meat station. Cool. Dana, you are on
the fish station. Ooh. MICHELLE: Because
you always rock fish. Garnish for you. I like rock garnish. That leaves,
Elise, the appetizer station, the hamachi crudo. It’s kind of a similar
plate to the salmon. Do you mind writing all this
down so you have a checklist? ELISE (VOICEOVER):
I really don’t want to be here right now. I’m not going to
purposely fail, but I’m not going to lie and say I’m
feeling that overzealous. I’m just going to keep
my feelings to myself and do what I have to do. So everyone feel
good about tomorrow? MILLY: Yeah.
NICK: Yeah. I’m gonna turn it up. MICHELLE: Elise? Sound good? It’s your show. I’m just saying like– She just asked you a question. Does it sound good? (ANGRILY) Did
I not answer her? NICK (VOICEOVER):
Elise is a sore loser. She’s a bully. So I’m obviously going
to back up Michelle 100%. You know, if I can’t
be in the finale, I’m going to help Michelle win. MICHELLE: We’re all going
to be helping each other, working together. Because at this point,
it’s just like putting out the best food possible. Yeah. DANA (VOICEOVER): I do
think Elise is going to be an issue during dinner service. Michelle better have a plan
B because I think she’s going to need to bust that out. Questions on
menus for tomorrow? Are we cool with the
Thai-style quail? Does that sound good?
VAN: Yep. And then chicken’s going
to come off fish side? Fine. BARBIE: The risotto looks
really brown right now. Using mushroom caps? – Yeah.
– It won’t be that brown. It’d be more like a– I mean, there’s
nothing green on it. Well, we can also finish
it if we want with scallions. Yeah. Chives inside and
then scallions on top? VAN: Yeah.
– Yeah, that’s fine. BENJAMIN (VOICEOVER): I
feel good about my team. No chef cooks by
themselves in the kitchen. You need to be open to
criticism and feedback. If you’re not, you’re never
going to be successful. And then that’s it?
That’s your menu? BENJAMIN: That’s it.
– Fine. VAN (VOICEOVER): I’m feeling
good about Benjamin’s menu. If anybody should win this thing
right now, it should be Ben. I’m about to ride or
die for you, brother. Ride or die. Yep. [laughing] [music playing] NARRATOR: After a
long night spent reviewing their finale
menus with their teams– Oh, my God. NARRATOR: Benjamin
and Michelle– Y’all ready? Guys, let’s go. NARRATOR: Begin preparing
for the most important dinner service of their lives. Morning. Morning, chef. We’re going to
have a good day, be super happy,
positive attitude. Showtime. Let’s do this. ROBYN (VOICEOVER): Yeah, Chef
Benjamin, I’m your bitch today. I’m your bitch. Let’s cook and
have a good time. Let’s keep the momentum going. Whatever ups and
downs him and I had– ROBYN: Benjamin, you
got to talk to me. Relax. OK, relax. Where’s the pan
for the scallops? Why is it not down? Because he didn’t tell
me yet to drop them. – I told you five minutes.
– Oh, my God. I told you four minutes.
You make that call. Come on. ROBYN: Communicate with me. ROBYN (VOICEOVER):
It’s the kitchen. It’s always a new day. And today is not about me. Today is about Benjamin. BENJAMIN: So Barbie, are you
going to work on the puree, and you want to
work on the stock– the mushroom stock?
– Yes. I haven’t worked
with Barbie before. Barbie, the stock. Yeah, let’s get the stock going. It’s right below you, right? Sometimes, like, she
seems a little off. Barbie, we’re not
going to need a ton of puree, probably two quarts. You want two quarts
of [inaudible]?? No, no, no. Two quarts of puree. OK? Oh, shit. BENJAMIN (VOICEOVER):
My strategy is to treat her with respect. She doesn’t want anybody
talking down to her. And yeah, I might be the chef
for the night, but in her eyes, we’re kind of equal. – Too much puree.
– OK. Yeah, let’s do one together. BARBIE: OK. BENJAMIN (VOICEOVER): You know,
I learned a lot the last time I was here, working with Jason. You know, I worked
my heart out for him. A gnocchi salad
for two in the fly. I got it. I got it. A minute and 1/2, Jay. Jason was always
calm and collected but never disrespectful. And that’s the same thing. You know, I want my guys
to know that, you know, I rely on these guys. And we got to do it as a team. It’s every one of us tonight. We better fucking
win, all I’m saying. Chef, what do you want me to
get started working on first? MICHELLE: [inaudible]
pan and the zucchini. Nick is basically like
my right hand man. What if we did
smoked sea salt? – That would be good.
– That would be bomb, right? – Smoked sea salt caramel.
– Yeah. You know, I have a
lot of respect and trust for everything
that he does here. But I can’t say the same
about everyone else. Elise? What? You’re filling in
your station, yeah? What do you see me doing? Oh, everybody, not just you.
Like we all need to– Well, you said Elise, and
that’s exactly what I’m doing. Elise, just yes or no? That’s all I need to
hear from you all. OK? Well, that’s what I’m
doing is what I’m saying. OK, then say yes. Please. I’m not saying yes. MICHELLE (VOICEOVER):
Walking through the station with Elise, if she wants to
have attitude, that’s fine. I know how to deal with it
because I’ve been dealing with it this entire season. MICHELLE: You ready, Elise? Really need to get going. Just like set up your station. [sighs] ELISE (VOICEOVER): Michelle
has this horrible habit of repeating the same thing
over and over and over and over. Yeah, set up your station.
You’re good. I’m just– I’m setting up my station
for the fifth, sixth, seventh, eighth, 10th time. Thank you. [sighs] You’re causing
yourself frustration. ELISE (VOICEOVER):
Her voice, for me, is like nails on a chalkboard. So I’m just trying
to maintain my sanity and prep butternut squash. MICHELLE: I’m just
letting you know, I’m fixing the sauce for you. I heard you. You said that four
times as well. Elise, shut up. You shut up.
NICK: Go home. If you don’t like it go home.
– You shut up. I’m not talking to you.
I’m talking to Michelle. MICHELLE: No, no.
Y’all– – I’m talking to Michelle.
– No. NICK: You’re rude.
MICHELLE: Stop. I’m rude?
No, you’re rude. – Are you deaf?
– Don’t ever tell me to shut up. Shut up. ROBYN (VOICEOVER):
The red team’s not even in dinner
service yet, and already the bullshit has started. So we’re just basically going
to wait until the red kitchen like crumbles tonight. MICHELLE: Did you get this– Y’all know what rude is? Because that’s how you are. MICHELLE: Elise, stop please. Do not engage. No, you stop. You’re the one causing
the frustration in here. If you stop micromanaging
everyone doing their jobs and do yours, you’ll probably
be more successful tonight. MICHELLE: Elise, I don’t
need this attitude. I’m just– it’s
not an attitude. I don’t need it.
Yes, it is. I don’t need your attitude. I do not need your attitude. NICK (VOICEOVER): Elise
really needs to grow up. She’s in her 30s, and she’s
acting like a middle-schooler. Is that an appropriate
thing to do when someone has a knife in their hand? Don’t act like you’ve never
had rubber in your face. [laughs] NICK (VOICEOVER): Frankly,
I’m kind of over her being in the red kitchen. And I’m definitely
worried she’s going to try and sabotage Michelle. Well, we’re a team here. We’re all looking
out for each other. We all want to win. NARRATOR: With the doors
to Hell’s Kitchen set to open shortly for the
first ever “All-Star” finale dinner service– Ladies and gentlemen,
we are open in 14 minutes. Y’all, come on. Let’s go to the pantry. NARRATOR: Both
Benjamin and Michelle are gathering their brigades
for some final words of encouragement. BENJAMIN: So tonight, if
you need help, ask for help. If you are confused,
ask for help. If you need anything,
ask for help. OK?
We’re a team. Yes, chef. BENJAMIN: I’m here to make you
guys successful as you are guys here to make me successful. You guys feel good?
– Yes. Yeah, baby! Woo! – Bang it out for the blue team.
– Oh. Come on, baby, get over here. Get on and get the– Team blue, come on. Get over here. BENJAMIN (VOICEOVER): I believe
with all my heart in my team. This is one of the
best experiences in my life, next to my
children and my wife. When I win, it’s
going to be for them. I am ready to go to
Hell’s Kitchen Las Vegas. You got this, bro. You fucking got this. This is a really big deal. So it just work with me. I know that I can be a
little much sometimes, but I’m allowed to
be that way today. NICK: Yeah, of course. And I need you all, every
single one of you guys. Because I cannot
do this by myself. NICK: Yep. MILLY (VOICEOVER): Listen,
the red team is stacked. At the blue team, they have
fucking Barbie and Robyn. Woo! MILLY (VOICEOVER):
We got this shit. Team Michelle! OK, positive attitudes. Yes. MICHELLE (VOICEOVER):
This is all I ever wanted was to show Chef
Ramsay what I’m made of, show him that I can run a pass. This one, bring it
up to me in a pot. NICK: OK. MICHELLE (VOICEOVER):
I know for a fact that I am a better
chef than Benjamin. So I need to prove
to Chef Ramsay that I am the best chef here. Michelle, Benjamin, come here. Open Hell’s Kitchen. Marino, standby. 1, 2, 3. Marino, open Hell’s Kitchen! [inaudible] [music playing] NARRATOR: It’s the
first ever “Hell’s Kitchen All-Star” finale. This is really cool. NARRATOR: And the hottest dining
room in America fills quickly. [inaudible] dessert. NARRATOR: Of course, Benjamin’s
wife and daughters and Michelle’s sister and nephews– – Is this hers?
– This is Michelle’s menu. Yep. NARRATOR: Are here to witness
the most anticipated showdown of the year. To the finale. MARINO: I think that’s for you.
– Thank you, Marino. Study the ticket. Yes, chef. Pull the shell. MICHELLE: All right,
everyone, listen up. You got two two-tops, two
cauliflower salad, two risotto. NICK: Heard you.
– Six minutes, Elise? Six minutes. Perfect. There is a reason I put Elise
on this appetizer station. It’s simple. If she’s not doing well,
I’ll know immediately at the beginning of service if
I need to kick her out or not. Do you want me to
do the cauliflower? I got it.
I got the cauliflower. I got it. ELISE (VOICEOVER): I’m getting
Michelle out the gate strong. But I hope she doesn’t expect
that if anything happens, I’m going to be running around.
– You need help with anything? – I’m good.
– Heard you. Thanks. Because I’m not. Three and 1/2
minutes to the window on two risotto, two cauliflower. Heard you.
– Three and a 1/2 heard. It’s heard. ELISE (VOICEOVER): I’m
not going to do sabotage, but ain’t playing Captain
Save-a-Hoe neither. Elise. Coming down hot. Cauliflower
here, risotto here. Thank you. ELISE: Yep. [music playing] Elise, that’s delicious. [music playing] Say thank you. Shut the fuck up. Service please. NARRATOR: With Elise
focused on the job at hand, Michelle’s appetizers are
flying out of the red kitchen. The risotto is so good. Like the shrimp is so good. BENJAMIN: Guys, ears up. Yes, chef. Yes, chef. Two shrimp and
grits, two sashimi. Yes, chef. Hey, your menu, my standards. Yes, chef. Shrimp and grits, how long? – Four minutes.
– Thank you. BENJAMIN (VOICEOVER): I know
I made the right decision on the stations. We’re going to be a
working machine tonight. We are going to kill it tonight. How long? Two minutes! BENJAMIN (VOICEOVER): My
team is like harmonious. Yes, chef! Thank you. How long to the pass? Two shrimp and
grits, two shashimi. Coming with your shashimi. Big night, standards. Yes, chef. BENJAMIN (VOICEOVER): I’m not
here to come in second place. So every dish has to be perfect. BENJAMIN: Here we go. BENJAMIN (VOICEOVER):
And that puts added pressure on everybody else. BENJAMIN: Jennifer,
come when you’re ready. JENNIFER: Tasting and walking. Tasting and walking. JENNIFER (VOICEOVER):
You can tell Benjamin wants this so bad. And whatever Benjamin needs,
I’m there for him today. BENJAMIN: Jennifer, this
needs more seasoning. I’m glad you said that. Well spotted. I need more salt
in here, please. Heard. I don’t scream at people. They want to be
treated like people. Let’s go. Walking with grits. BENJAMIN (VOICEOVER):
But at the same time, I’m still pushing them,
still trying to get as much out of them as I can. BENJAMIN: I need more salt.
– More? Yeah. Make sure there’s lots of love. Let’s go. Make it perfect, Jennifer. Make it perfect. Wow, you know, talk
about being thorough. JENNIFER: More
cheese, more salt. I need the shrimp and
grits right now, Jennifer. He’s killing me. Walking with grits. Again, a job he can plate. Nice, Jennifer. Service pick up. Oh, my God. All right,
everyone, listen up. Two hamachi, two risotto. – Heard.
– Heard. Great. Dana, Hamachi, two of them. Hurry up! DANA: What plates
am I using for that? Is it in here? Um, what’s this
supposed to look like? I have all the ingredients. But I don’t really know
what to do with them. Don’t burn me. I’m not going to try to. DANA (VOICEOVER): The plate
has like eight components on it, and, you know, it has
to be like artfully plated, one piece here, one piece
there, one standing up here, one laying down here. Milly, can you help me? I need help with this plating. Do you need me to show you one? Yes, please. What you don’t know
it already, Dana? Michelle can’t afford to
get taken off the hot plate. Let’s go. Here, I’ll do one
really fast with you. MICHELLE (VOICEOVER): I
want to win this finale so, Dana, you need to
pick it up, and learn faster, and get it done. The last thing I drizzle
on is jalapeno oil. – OK.
– Risotto up. MICHELLE: Elise, you can walk. Thank you. I already walked. Hamachi? Where’s the jalapeno oil? What? Dana, are you almost– are you– Jalapeno oil,
there’s some over here. Open your eyes. GORDON: That risotto is dying. NICK: Come on, guys.
Push it. Nick!
Help her. You guys good on the hamachi? Are you all right over there? Give me two minutes. Jesus Christ. Oh, God. We should never be
held back on a cold app because you don’t got
to cooked nothing. – Michelle.
– Yes? We’re in trouble. 30 seconds with me. Move your arse. Boop.
Bye. MICHELLE (VOICEOVER):
It’s never good when he pulls me into dry storage. Never. [laughs] GORDON: (ANGRILY) Hurry up! NARRATOR: It’s only 25 minutes
into the final All-Star dinner service. Dana, hamachi. DANA: Give two minutes. Jesus Christ. NARRATOR: And Dana’s surprising
delay on cold appetizers. – Michelle.
– Yes? We’re in trouble. 30 seconds with me. NARRATOR: Has Chef Ramsay
wondering why Michelle is hesitant to take action. GORDON: Move your arse. [laughs] This is the most
important dinner service of your entire life.
– Yes, chef. I don’t want to
see you blow it. Yes, chef.
GORDON: OK? Right now you’re
like the sous chef, and I can’t to hear the voice. It’s got to come together.
– Yes, chef. – Tighten up a little bit.
– Yes, chef. Come on.
Let’s go [music playing] MICHELLE (VOICEOVER): There
really are no excuses. I should be able to keep
the kitchen in order. Everyone else should
be following me. I really need to hold the reins. I’ll take the hamachi right now. You got it? Walking with hamachi. Heard. Looks nice. Put it right here
so I can check it. Those look great. Service please. Thank you. All right, next ticket. Dana, you got two
hamachi plates working? Yep. MICHELLE: Perfect. Guys, countdown
on your next ticket. Heard. NARRATOR: With Michelle once
again pushing her brigade– Service please. NARRATOR: Appetizers are now
flowing out of both kitchens. Nice, Van. That’s perfect, Van. Enjoy. Thank you. NARRATOR: And are receiving
a stamp of approval from some very important guests. This is really good. Is it really good? Yep. So good. Good. BENJAMIN: Order in, four-top,
two risotto, two octopus. Heard.
BARBIE: Yes, chef. ROBYN: Yes, chef.
– Let’s start the risottos. Two risottos. ROBYN: Come on. BENJAMIN: Barbie,
countdown at six. OK?
– Countdown at six. Speed, Barbie. Let’s go. Let’s do two
risotto together, OK? – All right, chef.
– Watch your pan. Watch out. ROBYN (VOICEOVER): We’re all
working like a team right now. So we went up to
keep this momentum. But Barbie on apps is
kind of a little bit, eh. BARBIE (VOICEOVER): Um, I am
probably the least experienced on the hot apps station. Shit. BARBIE (VOICEOVER): I
worked hot apps once. BENJAMIN: Watch out. Watch out. Chef. Where are the mushroom? Oh! I probably should have told him. [laughs] And Parmesan. It needs Parmesan. More Parmesan. BENJAMIN: And it needs to be
cooked a little bit longer too. But it’s good.
OK? You’re doing good. OK. BARBIE (VOICEOVER): I don’t want
to do a bad job for Benjamin. I know he didn’t choose
me, but Ben is treating me with a lot more
respect than I ever got from anyone on the red team. He wasn’t the one that
should have went home. Who do you think
should have went home. Barbie. BARBIE: Guess it’s a good thing
chef didn’t think that for us. [scoffs] In the end, I
want Benjamin to win. Risotto coming to the pass. BENJAMIN: Right here, please. Barbie, beautiful. Thank you. Service pick up. Here we go. Chef? MICHELLE: You’re
doing a great job. MARINO: Chef?
– Keep it up. MARINO: Chef Michelle? What’s wrong? Is this the way you want it? Yes, it’s a finishing broth. It’s the same broth
that’s in the risotto. MARINO: They say that it’s a
little too watery for them. OK, I will
replate it for them. Refire.
Just refire. No? You’ll replate it? Elise, can you
refire two risotto? It’s not your fault.
They just didn’t like the broth around it. Can you get rid of these for me? MICHELLE (VOICEOVER): There were
two guests in the dining room that weren’t appreciative
of the broth. So if they don’t want the
broth on it, that’s fine. I’ll refire it, and
I won’t put any on. How long on those
two refire risotto? Less than a minute out. OK, less than a minute. ELISE (VOICEOVER): I cooked
some perfect risotto, and it comes back
because Michelle like poured broth on it. Way to go, Michelle. I guess I’ll remake those
perfect risotto for you. Don’t fuck them up again. These are the two
risotto, no finishing sauce. Thank you. That’s perfect. Elise, perfect. I try. MILLY (VOICEOVER):
Being able to work with somebody like Elise, that’s
where you show you’re a leader. Get ’em, Michelle! Elise, keep rocking
those risottos. Gotcha. – I love the control.
– Yes, chef. I’m back again
to disturb you just to make sure that everything
is of your liking. – Yes.
– Yes? Happy? Yes, I am. I’m very happy.
I think it’s seasoned well. I think it’s great. MARINO: All right, bye. Bon appetit. There you go. BENJAMIN: To the pass,
two bass, two beef. Heard. BENJAMIN: Let’s go! ROBYN: Chef, I
got a two fillets. Beautiful, Robyn. Thank you so much. BENJAMIN (VOICEOVER): I feel
like I belong in the pass. I feel like that’s where
my leadership stands up. Thank you, Jennifer. BENJAMIN (VOICEOVER): And
because of that, people are coming out of the gates flying. GORDON: Oh, shit. Look, you got more
sea bass, there. BENJAMIN (VOICEOVER): I mean,
seriously, cook the fucking food right the first time.
You know? – Jennifer!
– Yes? I need to pick up this bass. I need you to go rissole it
for another couple of minutes. Let’s go.
Let’s go. Rissole, let’s go.
Quickly, quickly, quickly. And baste it, baste
it, baste it, baste it. BENJAMIN: Cook them through, OK? Yes. I’m getting killed here. JENNIFER (VOICEOVER): I’m
in the weeds right now, and it sucks because,
you know, you want to do so well for Benjamin. I just need to focus
and redeem myself. – My bass is right, chef.
– Let’s walk! Let’s walk! JENNIFER: Walking, walking.
BENJAMIN: Let’s go! Let’s go!
– Two bass, chef. Sorry, chef. GORDON: Jocky, are you dressing? No way. It’s not cooked, that. It’s fucking raw. Are you fucking kidding me? (ANGRILY) Can’t
happen like this! – What do you mean it’s raw?
– Come on. – Yes it is!
– Look at that. This one’s raw.
This one’s raw. Shit! BENJAMIN: Van, I’m
gonna need new garnish. I got you. BENJAMIN: Robyn, I’m gonna
need these kept warm. GORDON: Benjamin, we are
falling apart, young man. We need some standards.
– No, chef. We are not falling apart. [music playing] NARRATOR: It’s one hour into
the dinner service that we’ll see either Michelle– I’ll take proteins, please? NARRATOR: Or Benjamin
win the all-star season of “Hell’s Kitchen?” (ANGRILY) Can’t
happen like this! – What do you mean it’s raw?
– Come on! – (ANGRILY) Yes, it is!
– Look at that. This one’s raw. (ANGRILY) Shit! This one’s raw. Van, I’m gonna need new garnish. I got you. Robyn, I’m gonna
need these kept warm. GORDON: Benjamin, we are
falling apart, young man. No, chef, we are
not falling apart. (ANGRILY) We need
some standards! Come on, Jennifer!
Let’s go! Holy shit. Can you walk, Jen? Uh, a minute and 1/2. ROBYN (VOICEOVER): I love
Jen, but, you know, what? Hurry the fuck up! Cook fast. How long? A minute, chef. How really long?
Come on. A minute, chef! A minute to the pass?
No way. A minute to a pass, chef. Chef, it’s very close. Into the window
in three minutes. I’m gonna prove to Chef
Ramsay that I can bounce back. Whatever my brigade does,
no matter what happens, I’m going to push,
and I’m going to serve the best food possible. I need bass to the pass. Walking. Walk! Walk to the pass filet. Pass. Very nice, Jennifer. Very nice, Jennifer. Service up. You know, that saying that you
learn more from your failures than you learn from
your successes. That’s true.
Jennifer, come on. Keep us up. Heard.
BENJAMIN: Let’s go! Michelle. Michelle. I got four chickens all day? Ask Nick, I’m clean right now. MILLY: Oh, check, Nick. 1, 3, 4. Three salmon, three
chicken, three steak. Three salmon, three
chicken, three steak! I need about six minutes. That’s the pick up? NICK: Are you good? Three salmon, three
chicken, three steak. Shit. Huh?
What you just say? We’re not doing a nine-top. Hey. Hey, I know it’s not
my kitchen, but I am going to tell you something. We’re not doing a
fucking nine-top. OK. MILLY (VOICEOVER):
Come on, Nick. When have you ever heard
Chef Ramsay call a nine-top. – Sorry.
– No, no, no. I’m just telling you.
I’m calling it as it is. No, yeah. She’s not going to tell you,
but I’m going to fucking step in and tell you.
– No, yes. GORDON: We not doing a nine-top. [laughs] So you can throw all
that like a fucking buffet. Congratulations, Benjamin. Get some fucking finesse, and
just tighten up a little bit, guys.
NICK: OK. Your menu, my standards. MILLY: Yes, chef. But let me tell you,
the quality’s not there. And me standing
around shouting out, three salmon, three New York
strip, a six-top, a nine-top. You’ve seen how hard we
work to get a six-top out. Yes, chef. We’re not going to
throw food out a nine-top. MICHELLE: I wasn’t
going to, chef. MICHELLE (VOICEOVER):
We all make mistakes. Just because Nick
called out a ticket that wasn’t on
fire, doesn’t mean I’m not in control
of the kitchen. Is that what you want? No, I was– No, he’s firing it. Three salmon, three
New York strip. My apologies, chef. Sorry. News flash, Nick. You lost yesterday, OK? It’s not you today. OK, yo. Let’s stop, sell this table,
regroup, and we’ll go on. OK?
– Yes, chef. Yes, chef. We have a new fire, guys. Two, bass, two lamb, two beef. Yes, chef.
VAN: Yes, chef. Pull your proteins. Get an extra one on, Robyn. Yes, chef. Ain’t playing today, guys. I feel pretty confident
being on this meat station. You know, in order to
get my black jacket, I cooked the lamb loin. And I’m confident
cooking fillets. Chef, I got a two fillets. I’m slicing your
lamb right now, chef. BENJAMIN: Thank you. Just touch that.
It’s way under. Yep. Robyn, I need this filet
a little bit longer. It’s rare. Yes, chef. How are you doing, Robyn? I’m not happy. Robyn, talks a big game about
how she can cook some meat. And then next thing you know,
she’s sending up raw meat. She’s cray cray. Oh, my fucking God. He thinks we’re
fucking fucking him. Cray cray. Robyn, keep the pan hot. The water has to be frothy. Rissole, rissole, rissole! Keep basting it. OK? GORDON: Hey, check the fillets. They look scorched. I’m good. These are too–
they’re too burnt. They’re charred.
That’s how it’s coming– No, you’ve got to cook
them on a lower flame. Do you have more going?
ROBYN: Yeah. Can I walk? No? How long for
table one, please? How long for one? How long table one? How long on the beef, Robyn? I have five minutes. VAN (VOICEOVER):
Where’s the meat, Robyn? This is the wrong
dinner service be slow. This is the finale. This all-stars. Hey, come here. Yes, chef. It’s not the standard. She’s absolutely
fucking flatlined. When she starts making
you look bad like that, I’m going to intervene. So come on. Come on, Robyn! Fight back! Robyn, you need anything? A Valium. I don’t do drugs. This is embarrassing. ROBYN: (SINGING) Ay, dios mio. I don’t even fucking know
what we’re doing right now. BARBIE (VOICEOVER): It’s
always unfortunate when you have to let someone go. But unfortunately, Robyn needs
to step away from the meat. Robyn, how long? I could–
I’m ready. BENJAMIN: You’re working?
OK. Young lady, touch the beef. Touch it. Now tell me, go on. ROBYN: It’s under, chef. You know it is. Yes, chef. So you sabotaged him? ROBYN: (ANGRILY) No, chef! I would never sabotage him! It was a fuck-up, chef! Oh, really? Yes, chef! I don’t want to fuck him. I’m not here to sabotage him. Right. You don’t care. Oh, my God. I’m not going to answer
any more questions. Why not? Because everything
I say is wrong, chef. GORDON: Oh, so what
you did was right? Sorry, chef! BENJAMIN: Two beef. Let’s go. Get Marino, please. To apologize to 21
and four, please. Come on, guys.
We got this. How long on fillets? BENJAMIN: How long
on those fillets? Just get them hot.
Just get them rissole. I’m getting hot.
BENJAMIN: OK? BENJAMIN (VOICEOVER): So the
thing is, if I yelled at Robyn, she would have imploded. She doesn’t handle
that well, and I did not want Robyn to fall apart. I need Robyn to bounce back. I got two different feels. This one was the one. I think– – That one’s good.
– OK, that’s– This one needs to go
a little bit longer. Get these going right now. – Dana.
– Yes? Fuck me. What’s wrong? – Cook that for 30 more seconds.
– Heard. Skin side down, basic. Use your butter. MICHELLE (VOICEOVER):
Working at the pass, you have to stay focused. You have to know what
you’re doing right now. You have to know what
you’re doing next. Nick, three minutes on
garnish on the next ticket! Heard! MICHELLE (VOICEOVER):
And you have to know what everyone else is doing. MICHELLE: After this, it’s
salmon, chicken, New York. Go ahead and get that started.
OK? You don’t want to
go right with it? I don’t want to be
start, stop, start, stop. Heard. MICHELLE: So get going
on the next table. – Heard.
– Yes, chef. Thank you. MICHELLE (VOICEOVER): I’m
working my absolute hardest to make sure that I’m
doing everything I can to keep this kitchen in order. Yo, make sure I get everything
up at the same time, please. NICK: Heard!
– Yes, chef! MICHELLE: Keep it up!
Keep the rhythm! Keep going!
MILLY: Yes, chef. Heard. I want to make sure that
we keep our momentum going. MICHELLE: We need
to keep rolling. Yes, chef?
– Yes, chef! MICHELLE: Right?
– Yes, chef. Yes! Cause I need my team to
stay strong so our dinner service stays strong. – Salmon!
– Right now. It’s beautiful. It’s ready, chef. [music playing] Don’t do that. Good?
– Yeah, it’s fine. OK.
Thank you. All right, two minutes
on the next ticket. Let’s go, lamb, beef! Behind. Chef, coming up behind. That’s perfect. Thank you.
Lamb, chef. – Is that gray now?
– Is it hot? It’s not roasting hot. It’s just like cold and fucked. BENJAMIN: Robyn, this
lamb is not warm. Robyn just came up with beef,
and it’s cooked perfectly. But now the lamb,
it’s cold like– what the fuck, man? Do you want me to
put them in the– BENJAMIN: Get them in the pan.
Let’s go. Let’s go.
Let’s go. Let’s go.
Let’s go. Let’s go.
– Behind. GORDON: Hey, young lady,
I know you’ve given up. I haven’t. I have not given up, chef! Get it in the pan. Get it hot. I’m risolating them
right now, again. Young lady, come
here one minute. [music playing] Did you just put the
lamb into the pan where the beef came out of? Yes, because it was hot. Oh, my God. BARBIE (VOICEOVER):
The one thing that there is never a
shortage of in Hell’s Kitchen are saute pans. Benjamin, come here. 1: Can you see? It looks like he’s really
angry about the service. BARBIE (VOICEOVER):
I thought we were going to try our
best to make Benjamin look good not embarrass him. You just put– Yes, chef. The lamb for this next
table into the pan that you just cooled the beef from. Just to heat it up because
the pan was already hot. It had hot butter in it, chef.
I won’t do it again. I apologize.
– How fucking dare you? I apologize, Benjamin. You stick the lamb
inside the beef pan. You never do that. That brown caramelized. The spice in the the fillets. Get out. [music playing] GORDON: You just put– Yes, chef. The lamb for this next
table into the pan that you just cooked the beef from. Just to heat it up because
the pan was already hot. It hot butter in it, chef. The spice in the fillets. Get out. I don’t want to get out. Please, chef? Get out. ROBYN: Are you kidding me? Are you guys fucking
kidding me right now? BENJAMIN (VOICEOVER): Chef
Ramsay kicked Robyn out, and I fully agree
with him, 100%. BENJAMIN: Chef Jocky, how long? Two lamb, one beef. JOCKY: Two minutes. BENJAMIN (VOICEOVER): You know,
the next thing I’m thinking is like, let’s fucking–
let’s get this food out. You know, just because
she’s not here, and she’s out of
the kitchen, still have fucking guests to feed. Salmon and lamb up. Salmon and lamb up. Lamb on your right. BENJAMIN: Let’s go! Let’s go! [music playing] ROBYN (VOICEOVER):
This is not how I want our last dinner service to be. Chef Benjamin, can I please
come in and finish service? Please?
– No. We don’t need you. Thank you. ROBYN (VOICEOVER): “All-Stars”
is about redemption. Let me back in, chef! Like let me back in! I want to come back in and
finish with my team, chef. And whose team is it? ROBYN: It’s
Benjamin’s team, chef. Why don’t you
ask him if he wants you back you in here then? Benjamin, let me
finish strong for you. I didn’t mean to fuck you. Let me finish strong for you. I want you to win. No more mistakes. Jump on with Barbie now. [music playing] I BENJAMIN (VOICEOVER):
Could see it in her eyes that she wanted it. She wanted it just
as much as I did. I’m here!
I want to work! Come on! That’s it. I had to respect Robyn
for that, that she didn’t want to give up on me. Let’s go! It’s our last ticket guys. Two lamb, one beef, one bass. Got you! Come on, Robyn,
don’t give up on me. Let’s go.
– Never. Last table, let’s go! Two bass, two New York,
and then we’re good. These last two tickets
have to be perfect. We need to end on a strong note. Y’all got it?
– Heard! Yes, chef.
– All right! JENNIFER: Two bass,
chef, to your right. Very nice, Jennifer. MICHELLE: Two New
York, how long? 15 seconds. You’re not going to cook
another entree at Hell’s Kitchen after this one. Come on! Get that lamb hot.
Let’s walk! Let’s walk! ROBYN: Walking garnish. Walking right behind. Chef, behind. To your right with bass. MICHELLE: Come on, Milly.
– Yes, chef. Come on, come on, come on! Yes, chef.
VAN: Come on, Benjamin. You got this, homey. MICHELLE: All right! You wiped down? I like the–
this is good. Is it good? It’s good. WOMAN 2: Is it good? Yeah. [laughs] Yeah, it
definitely must be good. Good fucking job! [laughing] MICHELLE (VOICEOVER): I’m
super grateful for everyone on my team for trying their
absolute hardest today. I don’t need hugs. Thank you so much. MICHELLE (VOICEOVER):
No matter what happens, I’m super
proud of myself for making it into the finale. I got further than
I did in season 14. And I wish Benjamin
the best of luck. He was a great competitor. He really brought
it and challenged me a lot here in Hell’s Kitchen. Eat all the vegetables too. WOMAN 3: Is the lamb as good
as Daddy makes it at home? Yes? It’s really good, huh? Thank you, brother. Yeah, man. I fought hard every
moment I was here. Thank you. BENJAMIN (VOICEOVER):
I had a lot of things blow up in my face, but I didn’t
change course, kept going, kept pushing. Hopefully, chef
thinks it’s enough. He’s the only person that knows. Like I can’t get into
his brain, you know. I wish I could because then
I’d be much smarter but– [music playing] Wow. As we all know, tonight’s
dinner service in both kitchens definitely had some hurdles.
Right? ALL: Yes, chef. GORDON: But both Michelle and
Benjamin pushed through it and held their ground. You guys did a really good job. Well done. Thank you, chef. Now I have in my
hand the comment cards from tonight’s dinner service. So I’ve got some studying to do. Michelle and Benjamin,
say goodbye to you brigades, and both
you head to the dorms. I will call you both when
I’ve made my decision. Hi.
So proud of you. Good job.
– Yep. JENNIFER: Goodbye.
– Good job. Good luck. Thank you. Elise? Thank you for everything. BENJAMIN: Bye. [music playing] BENJAMIN (VOICEOVER): I
feel like I fought the most. I started hard out of the gates. I put out good food. And I pushed my team as much
as my team could handle. Good job. How did you do? I think I did well. MICHELLE (VOICEOVER):
I really think that everyone in the dining
room was happy with my food. I put my heart and soul
into all those dishes. So I’m feeling very
confident right now. MICHELLE: We’re done! BENJAMIN: Good luck, Michelle. Good luck, Benjamin. [music playing] GORDON: Michelle,
that’s a five for five. Thank you, chef.
[cheers and applause] ELISE: Yes! Yes!
GORDON: Michelle? Yes, chef? [inaudible] cooked. Thank you, chef. GORDON: Your dish will
be featured on the menu. Oh, nice. [applause] Thank you, chef. You need to keep rolling. Yes, chef?
– Yes, chef! – Yes, chef!
– Momentum, right? Yes, chef!
NICK: Momentum. Yes! [music playing] GORDON: Benjamin,
it’s that good. I’ll give it a five.
– Nice job. GORDON: Incredible.
– Thank you, chef. [applause]
– Ben? Yes, chef? GORDON: That lamb is beautiful. Thank you, chef. Absolutely beautiful. Dish that is cooked on
point is the salmon. Benjamin, congratulations. Thank you, chef. Jennifer, this needs
more seasoning. I’m glad you said that. Well spotted. This is Michelle. Michelle, it’s chef. I’d like to see you and Benjamin
upstairs in my office please. I’ve made my decision. Thank you. Benjamin! Are you ready?
– I’m ready. Are you ready? I guess so. No matter what happens.
– Good luck. Good job.
Good luck. Good job. You did a great job this year. [yelling] It’s going to be exciting. Yeah. Oh, my God. Here we go. [cheers and applause] [music playing] Michelle! Michelle! Let’s go! ROBYN (VOICEOVER):
Benjamin, I tried, man. I’m sorry, I did
not sabotage you. Hopefully, you’ll be
opening that door tonight. Hi, chef. Welcome. Right, you two. Welcome. What an incredible journey. Benjamin, how are you feeling? I feel great, chef. I had the most amazing
experience of my life. It’s been unbelievable. Michelle, how are you feeling? I feel great. It’s been a good journey. A lot of struggle,
but it’s all worth it. I’ve put a lot of thought
to what I’ve observed, not only tonight but your
entire time as all-stars from the first minutes we met,
Benjamin, back to season seven. Absolutely delicious.
– Thank you, chef. GORDON: Great dish. Benjamin, you made
the final six. Thank you, chef. Well done.
Benjamin? BENJAMIN: Yes, chef. That meat is perfectly cooked. Thank you, chef. WOMAN 4: You and
your winning dish are going to be on “Epicurious”. [camera shutter clicking] GORDON: Do not give up. I promise you, chef. Thank you. Michelle, season 14. How old are you, Michelle. 22.
GORDON: Young. Mm-hm. GORDON: Wow. That’s delicious. Yes! That is perfection. Great job.
[cheering] The winners. That food was great. Thank you, chef. GORDON: I’ve never had a
22-year-old this strong. You should be very
proud of yourself. I am tough. Thank you. GORDON: Yeah. My decision tonight was
very, very difficult. But after much deliberation,
I have reached my decision. And so it’s time for the two of
you to step up to your doors, please.
[music playing] [sighs] Yes, chef. [music playing] MICHELLE (VOICEOVER):
This is definitely a life-changing
moment because I’ve been working my ass off to get
to this point in my career. I have so much to prove. I have so much talent to show. This is what I came here
for, to open that door and to get the
head chef position at Hell’s Kitchen Las Vegas. BENJAMIN (VOICEOVER):
I came back here to work for Chef Ramsay. That is the only
reason I’m here. I’m ready for it. I want that door to open. I want to have that opportunity
to fight every night for him. I’d go to war for him. The chef whose door
opens will be the head chef at the flagship Hell’s
Kitchen Restaurant at Caesars Palace Las Vegas
with a salary of a quarter of a million dollars. Very carefully place her
hands on top of your handle. [music playing] On the count of three, you’re
going to turn the handle and push. [music playing] 1, 2, 3! [music playing] [cheers] [explosion] [cheers and applause] [inaudible] Thank you, chef. You keep that head up high. – Yes, chef.
– You gave it. And you did great. An amazing career ahead of you.
– Thank you, chef. – Never forget that.
– Thank you. OK? BENJAMIN (VOICEOVER): It’s not
fun losing, but in the end, the winning is not the
most important thing. It’s fighting as
hard as you can, staying clear-minded,
and being positive. Great job. BENJAMIN (VOICEOVER): You know,
you learn from your mistakes. But if you regret them,
you’ll never be able to fight, you’ll never
believe in yourself, and you’ll never believe
in the people around you. So I have no regrets. [cheers and applause] [crying] GORDON: Come here. MICHELLE (VOICEOVER):
I can’t even comprehend how happy I am right now. I’m the winner of “Hell’s
Kitchen All-Stars.” Like, oh, my God. This moment is
everything that I’ve been working for in my life. Yay! [cheers and applause] Chef Ramsay, thank you
so much for believing in me and pushing me as hard
as you could because you knew that I could deal with it. You had confidence
in me, and it really goes to show that, if
you work your ass off, you can really accomplish
anything you want to. Ladies and gentlemen, our
“Hell’s Kitchen All-Stars” winner, Michelle! [cheers and applause] – Great job.
– Thank you, Chef. – You’re absolutely amazing.
– Thank you. Absolutely amazing. MICHELLE: Thank you. GORDON: All right. I’m so happy right now. This has been such
a long journey, but it’s definitely
been worth it for sure. Amazing.
Amazing. [cheers and applause] MICHELLE (VOICEOVER):
Ever since I can remember, I wanted to be a chef. And I’ve just been working my
ass off for this for so long. All of that hard work has
finally paid off because, oh, my God. I’m the winner. That’s crazy. Right, Michelle. One more final challenge. It’s not a difficult one,
but it is a tradition here in Hell’s Kitchen. Please, there we are. And hang that up.
– (SIGHING) OK. Let’s go. Welcome to the Hall of Fame. NICK (VOICEOVER): I love it. GORDON: Amazing. [cheers and applause] [laughs] Give it up for Michelle. [cheers and applause] GORDON: Amazing. GORDON (VOICEOVER): Having
the youngest of “All-Stars” step up and win this
competition is a testament to Michelle’s talent. At a very young age, she has
already proven she is driven, creative, and commanding. She will be a great asset to
Hell’s Kitchen in Las Vegas. Yay! [cheers and applause] (LAUGHING) Yeah! I’m so proud of you. NICK (VOICEOVER): I
almost started crying. I’m so proud of Michelle. She deserves this. She’s a kick-ass,
hardworking chef. And she had to overcome
so much this time around with all those fucking
assholes in her kitchen. I knew you were gonna win! You knew who was gonna win? How did you know that? How did know? We can’t tell
anybody [inaudible].. – Because she cooks good!
– We can read people’s minds. She does cook. [cheers and applause] Congratulations, bud. Good job. Nice service. I’m super proud. – See you in London.
– [inaudible] Yes. Yes?
Don’t be fucking late. – [inaudible]
– I’ll be waiting for you. It’s already [inaudible]. [crying] You OK, Elise? Hey, you’re on
the winning team. I really don’t have
anything to say right now. I didn’t come here not to win. [crying] VAN: Hey, can I get
a real drink, please? Ladies and gentlemen,
one more time to our first-time
“Hell’s Kitchen All-Star” winner Michelle! [cheers and applause] Well done. [music playing]
33 Comments
Argh! Another 10 hrs of me watching!😂
that music at 5:02:30 made me laugh so hard
10 HOURS?! Okay bet I’ll watch all of this trust
WHERE IS RAJ?
This show low key reignited my desire to jump back into the culinary industry.
I understood what they were going for doing an all-star season, like other popular reality shows such as big brother or survivor, but the producers focus too much on the drama aspect rather than balancing both skill and drama for this season. It’s very obvious that some of the all-stars that did come back, were strictly for the drama and because of that people who should have gone home stayed over people who didn’t deserve to which was sad, because an all-star season full of fan favorites should have been more successful than it was.
2:59:05
48:17 idk why but it’s SOOO funny to me that Christina chose the first two people that were directly standing next to Robyn 😭
7:46:41 Can I have one, just ONE uncensored moment when Jennifer says mf ing redemption? Please!?
That All Star season 17 Marathon. Thank you so much
ROBIN DID NOT DESERVE THE BLACK JACKET 😡😡😡🤬🤬
I want to taste Dana's taco lol
🥱
ayo full season marathon, ill TAKE IT
Subside Brooklyn had soft ppl I remember the Latin kings ran it they were the boss on that side in the mid 90s
That’s right Dana is a freaking alcoholic
at 7:48:10 you can see Christina wink at them
1:09 I just have a feeling that Ramsay doesn't want Benjamin there
Milly’s beard getting shorter every episode. 😂
I think you should know that Michelle’s win was so controversial, to the point that there’re fans who remain adamant to this day that she was basically rigged to win, and that the entire season was set up in her favour
3:14:06. I DON'T KNOW JOSH…GET OUT 🤣😂
i love you… again and again 🥰
1:09:03 literally the funniest thing the editors of this show have ever done
9:48 it's ok Barbie, nobody still likes you.
OIH MY GOD JOSH I LIKED THIS GUY
JOSH!!!!!!!!!! AAAAAAAAHH !!!!!!
JARED???? MANDA?????????? JOSH????????????????
WATCH YOUR NAILS
Watching Michelle vs. Elise is so painful when you don't like either of them. Elise was already bad in her own season and is worse in this one, but Michelle was so unlikable this time.
Dana in bikini was a lift from dealing with Elise😂
People saying robyn got nicer….. ehh. She still sees reactionary and delusional. Elise seems nicer but imo idk if its genuiene
crazy that amanda didnt get kicked out the 1st evening
Barbie and Van flirting was NOT something I saw coming. But it was adorable.