Narrator: Previously
On "hell's kitchen: The american dream"...
- Let's go!
Narrator: Chef ramsay began the day by...
- Combining two of my favorite things--fusion and football.
- I'm gonna try and go for french.
Narrator: While most of the chefs
Had no problem kicking for their cuisines--
- Greek. [cheering]
Narrator: Jason struggled to find his footing.
[laughter]
- I hope he is a better chef than he is a soccer player.
Narrator: During the challenge...
- It's a poke bowl.
Narrator: Raneisha suffered from fusion confusion.
- I'm looking for bright. This is dark brown and gray.
Narrator: But dahmere's greek and italian fused pork chop--
- Great sear on the chop.
Narrator: And leigh's french and spanish infused prawns
And langoustine earned stellar reviews.
- Shrimp, nailed beautifully.
Narrator: With both teams tied, it was johnathan's...
- Brown butter and soy-glazed sea bream.
Narrator: That brought home the win for the blue team.
- Johnathan. [cheers and applause]
Narrator: But a reward that had them having fun
In bubbles... - Ah!
Narrator: Led to some blue team troubles.
- What's wrong? - I'm in a lot of pain.
Narrator: During dinner service...
- Oh, [bleep]. You already dropping.
Narrator: Raneisha fumbled on the fish station.
- Careful, careful, careful.
Narrator: But donya and carmen
Were rock solid on the meat station.
- Nicely cooked. Both: Thank you, chef!
Narrator: In the blue kitchen, jermaine's messy scallops--
- It's all dirty.
Narrator: And jason's quantity over quality--
- How many pieces of fish you think he's gonna cook?
- Come here!
Narrator: Nearly sank the blue team.
- When I [bleep] talk to you, look at me in the [bleep] eyes.
- Run.
Narrator: But a courageous brad
Pushed his body to the limit...
- I'm about to pass the [bleep] out.
Narrator: And helped his team complete a strong service.
- My body is currently giving up on me.
Narrator: But, unfortunately, it would be his last night
In hell's kitchen.
- Please give me your jacket.
- It's been such an honor. - Get better.
Narrator: On the back of a great service
For both kitchens, the red team nominated...
- Raneisha. Narrator: And...
- Sandra, chef.
Narrator: While the blue team nominated...
- Jason. Narrator: And...
- Jermaine.
Narrator: In the end, chef ramsay sent..
- Raneisha.
Narrator: Home, ending her american dream
Of becoming head chef
At gordon ramsay's hell's kitchen restaurant
At caesars palace in las vegas.
[dramatic music]
And now the continuation of "hell's kitchen."
- Get out of here.
♪ ♪
- [cries softly]
♪ ♪
- Holy [bleep].
- [cries] - how are you doing?
- I'm sad 'cause I had to watch raneisha go.
That was, like, my second mom.
- What did I tell you about that release?
Release it. Release it.
Breathe it in, let it out. Let it out.
- She really cared about me, and...
It was just sad to see her actually go, like, really.
- Like, such a great chef. - She's a beast.
- She's a [bleep] beast.
♪ ♪
[upbeat music]
♪ ♪
- Rise and shine. Line up.
[patriotic music playing]
All: Oh!
Narrator: In this american dream season,
Chef ramsay is once again using an american tradition--
- Look at marino! Look at marino!
Narrator: To inspire and test the chefs
In the next challenge.
♪ ♪
- My gosh, miss idaho comes through,
The usc marching band, the horses.
Chef ramsay definitely knows
How to throw a fourth of July party.
I hope you brought your shorts, a beer,
And some sunscreen, chef,
'cause we're gonna [bleep] party.
♪ ♪
- That was amazing. [all cheering]
Oh, my goodness, me. - Awesome!
- Today we are celebrating america.
You know, when america does celebrate--
Whether it's the fourth of July, memorial day,
Or a backyard blowout--
What do we do?
[patriotic music plays]
♪ ♪
- Barbecue. - We grill.
Yes! [cheers and applause]
- I have been casing out these grills for the last two years.
These vision grills are amazing.
And I'm about to get ready to cook on this thing?
What?
- Now, for your next big team challenge,
You'll be tasked with creating elevated dishes...
All from the grill.
The good news is you've got 45 minutes.
Good luck to you all. All: Thank you, chef.
Your 45 minutes start now.
Let's go. - All right, hot grills.
Hot grills.
Watch your bodies, please. - Okay.
Narrator: In today's
All-american grilling challenge,
Each team will be responsible
For six different proteins
That will be judged head-to-head.
- How you looking? You good?
- Yeah, I'm good. - Heard, heard.
Narrator: Atoye and dahmere will face off
In the battle of the chicken thigh.
- Anybody got garlic powder?
Narrator: Leigh and jason are each cooking chicken breast.
- Pour some sugar on me.
Narrator: Sandra and ryan are both making swordfish.
The trout will be handled by sammi for red
And johnathan for blue.
- [humming patriotic music]
Narrator: The flat-iron steak
Is being prepared by carmen and devon.
- Breathing fire. Breathing fire.
Narrator: And the new yorkers, donya and jermaine,
Will be battling once again with their tri-tip steaks.
- I already see what I want to grab.
I'm gonna go grab it.
- Before coming to hell's kitchen,
I worked in a steak house, even though I'm a pescatarian.
I already know what I'm going to do in my head,
And I can't wait to construct it and show chef.
Gonna just sear it, almost like a sirloin steak.
- I [bleep] love fourth of July, bro.
In huntington, it's such a rage.
- That's your thing? - Yeah.
Like I'm at home barbecuing, dude.
- Yeah, real [bleep]. - That's what it feels like.
[dramatic music]
- Ah, the best whiskey.
Good old-fashioned bourbon-- you know, that's my thing, now.
Can't drink it, but I can cook with it.
I'm actually gonna reduce down some bulleit
So I can brush it on top of that thigh as well.
- I'm gonna do kind of like, a classic campfire thing--
Grilled tri-tip with a light coffee rub.
The thing I'm gonna have some issues with
Is cooking this flat-iron steak on a grill.
It's pretty forgiving if it overcooks a little bit.
But if it overcooks too much, you're screwed.
So I just have to be really careful right now.
- 22 and a half, guys. - 22 and a half.
- Heard.
- Time for the w, ladies.
♪ ♪
- Can you taste this for me?
- Yeah, that's good. Good spice.
♪ ♪
- Beautiful. - Nice, crispy skin.
- I'm gonna just take a piece of your mango.
- Heard.
- Never used mayo on the outside of chicken.
- How are you feeling, papa?
- I'm feeling [bleep] great, man.
- You look [bleep] great, man. - Thank you.
- Three minutes, guys, yes?
All: Yes, chef. - Heard!
- Don't slice too early, guys.
- You shouldn't have cut it.
- What? - As soon as you cut it,
It just starts to bleed and overcook.
You know? - Yes, chef.
- Always proteins at the last second.
- Yes, chef. - Please be beautiful.
I want you to succeed, little piece of chicken.
- 90 seconds to go, yes?
All: Yes, chef. - Come on, ladies.
- I feel positive. - Mm-hmm.
- I don't eat meat, but this tasting pretty good to me.
- Finishing touches, let's go.
- Ooh, sheesh.
- Nine, eight, seven, six,
Five, four, three,
Two, one, and stop.
Well done. Well done.
Good job. [applause]
- Time is up.
I look down at my dish, and all I can say to myself is,
"johnathan, you're doing amazing.
"keep cooking this food, keep pushing yourself,
"keep challenging yourself,
And chef ramsay is going to take note of that."
- Today the judge that I brought in
Is a legend when it comes to grilling, barbecuing.
Please welcome the owner and pitmaster
Of franklin's barbecue... - Oh.
- Aaron franklin. [cheers and applause]
- Oh, my gosh. - Welcome back, sir.
- Oh, my gosh.
- Thank you so much for being here.
- Man alive.
- You guys excited? All: Yes, chef.
- Leigh, you okay? You seem really excited.
- I'm so excited. I'm sorry.
I'm thrilled to meet you.
My husband and I watch your master chef class
Every morning, so I'm very, very thrilled to meet you.
- Right. Let's start with...
The battle of the swordfish, please.
Ryan and sandra, let's go. [applause]
Cheer your teams on.
Right, sandra, let's start with you first.
Describe your dish, please.
- I have a citrus- and paprika-marinated swordfish
With a charred corn salsa
And a grilled potato salad.
- Well, you've definitely got the flavor in there.
I think it's really great.
I would've liked a little more acid on the potato salad.
Maybe a little more salt would've been good.
But, texturally, everything's really, really well done.
- Thank you.
- Ryan, please describe that to chef.
- Chef, I have made for you a swordfish salmoriglio
With grilled smashed baby potatoes,
A sauteed cavolo nero, and a lemon and tarragon aioli.
- The sauce on the fish is a little overpowering.
Maybe it's a little too salty, too.
- Heard that, chef.
- Point-wise, is it a point the red team
Or a point to the blue team?
- I think I'm gonna have to go...
A point to the red.
- Red team. Well done, sandra. - Yay, sandra!
- Straight out the gate, right off the bat, got a point.
I know ryan's a great chef, so I'm stoked.
- That's what's up. That's what's up.
- Right, up next, the battle of the chicken thigh, please.
Let's go. [applause]
- So this is home for me.
It is a bourbon-glazed chicken thigh.
And I also grilled my veggies and my cabbage,
Threw it all together with some rice-wine vinegar.
- It looks like maybe the chicken got a little burned.
It's really good. Texturally, it's great.
I love the slaw, though.
Everything's super crunchy. - Thank you.
- Dahmere, describe your dish to chef, please.
- All right, chef, we have a smoky chipotle chicken thigh.
We have a chimichurri on top--
Nice little balance of sweet and heat there.
- I think flavor-wise, it's really great.
I kind of like the added spice, too.
- It's a tough one--point to the red or a point to the blue?
Your decision.
- You know, burning the chicken a little bit
Kind of dinged you on that. - Okay.
- Going straight blue team. - Blue team, congratulations.
Well done. Well done, dahmere.
- Every day is a day to prove to chef ramsay
That I can lead one of his establishments
And make my american dream come true.
- Up next, the battle of the chicken breast.
- One of my favorite things to cook.
- Get it, leigh. - Leigh and jason.
- Oh, high pressure.
Of course my heart starts beating faster
Because it just makes you nervous with chicken, right?
You're like, "oh, is it undercooked?
Like, I sliced it, but maybe I didn't notice."
- Leigh, explain to chef your dish, please.
- It is an israeli green zhug sauce
And a shawarma-marinated chicken breast
And a ginger-lime salad on the side.
This is a big deal.
Like, he is the best pitmaster in the country.
♪ ♪
- The moisture retention in there...
♪ ♪
- Leigh, explain to chef your dish, please.
- It is an israeli green zhug sauce
And a shawarma-marinated chicken breast
And a ginger-lime salad on the side.
- The moisture retention in there...
[dramatic music]
♪ ♪
Nailed it. - Thank you, chef.
- Texture on the chicken breast, super good,
Lots of flavor.
Everything seems really, really well balanced, well seasoned.
Very nice. - Thank you so much.
- Jason, come on, sell it to chef, come on.
- Here we have a dry-barbecue-rubbed
Whole roasted chicken breast,
Grilled corn elote with a parmesan and lime aioli.
- Everything's well done.
I like the fact that you didn't burn the chicken breast,
Although it is a bit overcooked.
- Okay. - I'm gonna go with red team.
[applause] - thank you, chef.
I'm just-- [chuckles] I'm blown away.
I mean, I am so proud in this moment.
[voice breaking] it's just something
That I'm gonna treasure for the rest of my life.
I'm so happy. - Good job.
Right, next up, the battle of the ocean trout.
Let's go, johnathan and sammi. [applause]
- I have a dijon-marinated trout potato salad
With a charred corn, poblano, and asparagus kind of relish.
- That's quite good. Herbs really shine through.
Acidity is good. Salt's good.
- Thank you, chef.
- Really well done. - Thank you.
- Johnathan, describe your dish to chef, please.
- Chef, it's a pleasure, first off.
I blackened the trout, got the skin crispy.
I made a charred lemon hollandaise on the bottom.
And then I charred the cabbage and carrots.
- You cooked that fish really, really well.
I think I'm leaning towards a point for both teams.
- Wow. Johnathan, well done.
Sammi, well done. Good job.
- A shared point is definitely better than no point,
So I'm gonna take it. [chuckles]
- All right, ladies, 3 to 2.
Let's do the battle of the flat-iron steak.
Let's go, please. - I'm going up against carmen.
Carmen is a great chef, but I know I'm better.
I can't wait for him to taste my dish.
- Right. Carmen, why don't you go first?
- I made a dry rub flat-iron steak
With a grilled-tomato salsa.
And I did some grilled potatoes
With a peruvian aji amarillo aioli.
- The thing about a flat-iron is it they're so small,
And there's such a tight texture,
They cook lightning fast.
I think you might have taken it a little too far.
- I'm definitely feeling the pressure
Because I look over at devon's plate of food
And it looks great.
- So what I have for you
Is a coffee- and five-spice-rubbed flat-iron
On top of a bed of a fire-roasted-bell-pepper puree.
- Those potatoes are great.
You got all these really strong kind of like baseline flavors.
You definitely took the steak further
Than I would have taken it.
- If the women get this and carmen gets the point,
The women have won.
There's only one dish to go on the back of this.
Your decision, please. - Oh!
I hate decisions! - Take your time.
- I hate them.
♪ ♪
I'm going carmen. - Wow.
[applause]
- I'm gonna pass out. Thank you, chef.
Thank you so much.
- It is only because that's cooked too far, I think.
- Yes, chef.
I [bleep] up at the finish line.
You know what's not going to happen again?
Me slicing my [bleep] steak too early.
Chef ramsay, chef franklin, I'm so [bleep] sorry.
- Ladies, first of all, congratulations.
Come on. [applause]
We're not letting chef go without tasting that last dish.
Let's go.
Tri-tip, here we go.
- Chef, right there you have chimichurri steak.
You got some blistered tomatoes to go on the side
Of your smoked coleslaw.
- I mean, it's cooked beautifully.
- It really is. - Oh, my goodness.
- Slaw is amazing. It's all really well balanced.
I'm such a fan of that. - Well done.
- Tell me about this one.
- We're going back to the basics--
From south side jamaica, queens,
Where we don't really like our food to touch.
We like to take it really simple,
With a little bit of pork and beans for that sweetness,
And a little bit of savoriness with the bacon,
Some grilled corn, a little bit of butter.
And then we took a nice little chimichurri.
- It's good. I wish you had more of a crust on the tri-tip.
Looks a little lifeless.
I do like the separate containers
For everything, too, though. - Thank you, chef.
- I mean, they're both really good.
I've got a pretty clear favorite, though.
- Red team. - Thank you, chef.
- Red team. That is cooked so good.
- Thank you, chef. - And that slaw is so good.
- Would you say that's to be the best dish of the day?
- I think so. - Whoo!
- Thank you, chef. - Really flipping good.
- Thank you. - Congrats, girl.
- [grunting]
Let's go, baby!
- It's so good to see you. - Absolutely.
Well, thank you guys so much. - Let's hear it for chef.
- Thanks, bud. Take care. - Thank you.
[applause]
- Wow, incredible.
Ladies, well done. - Thank you, chef.
- Finally! - Finally!
- Men, I need these grills cleaned.
Disassemble them smartly, box them back up,
Because we're shipping these grills...
To the red team.
[all cheering]
That's right.
As the first reward for winning today's challenge,
Each of you have got your very own unique vision grill.
Ladies, while the blue team are wrapping up
Your beautiful grills, you're going to dave & buster's.
[applause] - amazing!
- And there's more.
You're going to enjoy an amazing gourmet meal
From yamashiro. All: Ooh!
- Yeah. I think it's some of the best japanese cuisine
This side of tokyo. - Yeah.
- Right, ladies, head to the dorms, get changed.
Limos are waiting. - Have fun, girls.
- Bye, guys. - Thank you, chef.
- Gentlemen, off you go. - Thank you, chef.
♪ ♪
- So we need to clean these grills.
So what's going to happen
Is we're gonna scrub them really well.
These brushes work really well, but I don't like losing.
♪ ♪
So you have these brushes. [all chuckling]
Off you go.
♪ ♪
- A little elbow grease on those racks, huh?
- Sandra is such a savage.
I can't believe the humbleness coming out of her right now.
Good job. You guys can barbecue outside.
Good for you.
But in the kitchen, we're going to turn and burn.
And we're going to turn it up tonight.
- We will make sure these grills are shiny
For you ladies.
- Thank you guys. - Hell, yeah!
[laughs] - whoo!
We're going to dave & buster's!
♪ ♪
[all cheering]
- Who wants to play skee-ball? - Yeah.
- Oh.
- Just finally just letting out all that negative crap
From the past four challenges.
- Whoo!
- Just get the hell out of my body!
- Let's shoot some hoops!
♪ ♪
Oh, 22! - Hell, yeah!
- Yes! - Hell, yeah.
- I'm gonna be here all day.
Have you ever tried to clean a grill
With a [bleep] toothbrush?
[laughs]
- I just know next time I barbecue,
Someone else is cleaning the grill.
- Some assembly required.
None of these [bleep] fit.
It's frustrating, but it is what it is.
- This is [bleep].
- It's gorgeous outside. We're just scrubbing.
And I'm perfectly fine with that.
I would rather be outside scrubbing
Than playing video games inside.
So I am pretty pleased right now.
[object clatters]
- This is painful. I'm just [bleep] sore all over.
- Right. - This can't happen again.
Narrator: While the blue team struggles
Getting up in their grills--
- Oh, my god.
Narrator: The red team is enjoying the sights
High above hollywood.
- Guys, look at that sushi boat.
- God, this is literally my dream.
I'm feeling so good about the team right now.
Like, honestly, this energy feels amazing.
- Good job today.
Freakin' killed it. - Absolutely.
- And we're gonna take this energy into tonight.
- We deserve this. We really deserve this.
- We deserve this. - This was worth the wait.
- Yes! - Cheers! Cheers!
- I haven't felt like this in such a long time,
Where I feel like I can depend on these girls.
- Wait till tonight, yo.
Tonight when we [bleep] rock service,
It's just gonna add to the fuel.
- Mm-hmm.
Narrator: Coming up...
- How are you, my man? - Good to see you, man.
- Welcome, bud. Good to see you again.
You good? - Ooh!
Narrator: A vip diner causes a distraction
In the kitchen...
- Chef, come on. I just got to look presentable.
Narrator: And threatens the success of the dinner service.
- Look at that! It's [bleep] rare!
All you're doing-- you're screwing yourself.
Call back the [bleep] order!
[dramatic music]
- We got this, girl. - Yes, we do.
Narrator: With the ladies back from their day
Of food, fun, and games...
- Let's go. Yes?
- Yes, chef.
Narrator: And the men having just completed
A grating punishment...
- Everything you need-- basting spoons,
Plenty of towels. - Yep. Got my spoons.
I do need more towels. Yeah.
Narrator: Both teams are now ready
For tonight's special dinner service.
- Marino. - Si, chef?
- Open hell's kitchen for steak night, please.
Let's go. - Subito.
[upbeat electronic music]
♪ ♪
[indistinct chatter]
♪ ♪
Narrator: Tonight is steak night, and once again,
Hell's kitchen is the place to be
And be seen in los angeles.
[all cheering]
Chef ramsay has created a special menu tonight
Which includes a pan-roasted filet mignon,
24-ounce bone-in rib eye,
Crispy-skin chilean sea bass,
And a trio of sides to be served at every table.
- The 24-ounce bone-in rib eye.
- The filet mignon would be nice.
Narrator: As orders start rolling in,
Chef ramsay's special guests arrive.
Dining in the blue kitchen is "pawn star" host
Rick harrison.
Dining in the red kitchen is rapper g-eazy.
- How are you, my man? - Good to see you.
- Welcome, bud. Good to see you.
You good? - Thanks for having me.
- Ooh!
- [bleep], what a sexy man. - Yep.
- Oh, yeah. G-eazy, like, oh, my god.
I'm so excited that he's in the kitchen tonight.
[romantic music]
Chef, come on. I just got to look presentable.
Just trying to give g-eazy the eyes, you know,
Just hope that everything is going to be amazing tonight.
Hi. Welcome to chef's-- uh, hell's kitchen tonight.
- [laughs] - a big fan of you.
Yeah, great fan. Sorry, I'm stuttering.
- What's your name?
Do you have a name? - I'm atoye.
That's sammi. - Sammi.
- Sammi. Right on.
Nice to meet you two. - You guys enjoy.
- Enjoy. - Thank you kindly.
- Thanks. - Thank you.
- He said it was nice to meet me.
I know that's right.
Narrator: While sammi crushes on g-eazy,
The blue team is eager to crush their first order.
- Here we go, guys. Yes?
All: Yes, chef. - Two risotto, two crab cake.
Let's go. All: Yes, chef.
- That's it.
- Don't forget, when you come up with their crab cake,
The salad. - Yes, chef.
- Crab cake, salad, heard.
- It's a brand-new menu.
So I think the nerves for everyone
Are just on, like, a level ten right now.
- Sorry.
- 30 seconds.
So it's really important
That we all rally together as a team.
Walking salad.
Let's go.
- Hot behind. - Riso and crab cakes are up.
[dramatic music]
- Let's go.
- There we go. I like that.
- Right, ladies, here we go.
Four covers table five.
Two risotto, two crab cake. All: Yes, chef.
- Seven minutes-- two risos, two crab cakes.
Let's go. - Love that.
All: Heard. - The nerves are gone.
My adrenaline's rushing
After coming off this wonderful victory.
- How's it looking? - Looking good me.
Let me flip.
Ooh, that looks amazing.
I am elated, so I got to keep this--
I got to keep this motivation going.
- Walking two riso, two crab cakes.
All: Heard.
- Riso on your left. - Behind you, chef, hot.
♪ ♪
- Very nice, that risotto. - Yes, chef.
Thank you. - Heard.
- Beautiful crab cakes. Go, please.
Narrator: Appetizers are now flying out of both kitchens.
- Really good.
- It's so juicy, too. - Mm-hmm.
Narrator: And with plenty of pleased diners...
- This is really good.
Narrator: Chef ramsay is now moving on to...
- Entrée. Two sea bass, two filet.
Heard? All: Yes, chef.
- Are you okay with the system like this or--
- Yes. - Okay.
- I feel good. - Okay.
- Yes. Thank you.
I'm on meat station on steak night with sammi.
I'm feeling confident. Give me all the meats.
Give me all your steaks.
What do you got? We'll cook it all.
Beautiful steaks tonight.
- Okay. Filet, please, sea bass.
- Sea bass walking, chef. - Good. Don't rush.
- Hot behind you. Hot behind you.
♪ ♪
- Right, leigh, beautifully cooked.
Don't change that now. - Yes, chef.
- Watch your timing.
Narrator: While the red team is off to a successful start,
It's now the blue team's chance with their first...
- Entrée, two sea bass, two rib eye.
- Yes, chef. - Heard on the two rib eye.
- Let's go, seven minutes. All: Yes, chef.
- Five minutes, I'll take sauces and garnish.
- I am nervous about my station assignment.
I think being assigned garnish comes
With a ton of responsibility.
- I would just mise out-- oh, you got it?
- Yeah. They're all out.
- Get ahead.
- Obviously you have to have your eyes on the tickets.
But you also have to have your eyes on all of the things
And every component that comes with every single dish.
- Get all your stuff ready.
That way, when he's ready, you just bring it up, okay?
- I am noticing how jermaine is not responding to anything.
He knows we have all these tables coming in.
He should be making mac and cheese.
He should be par-frying potatoes.
And if he waits for the last minute, it will be too late.
- You got your mushrooms hot, your garlic hot?
- Yep, yep, that's all in oven. - I'll take that, then.
I'll take all the garnish right now.
- Watch yourself. Hot below.
Hot behind. - Right here, right here.
- Yes, chef.
- Hey, blue team, come here. 30 seconds, let's go.
- Yes, chef.
Yeah, just touch them. They're ice--just touch them.
They're ice cold. - It's cold. It's cold.
- Hey. Hey, they're ice cold. All: Yes, chef.
- [bleep] ice cold. - Yes, chef.
- Get them in the oven. - Get them in a pan.
[bleep] me.
Ice [bleep] cold.
Narrator: While jermaine tries to heat up on garnish,
The red kitchen is looking to stay hot.
- Okay. Chef table, away now, yes?
One sea bass, one hanger steak, one rib eye, one filet.
Five minutes to window. All: Yes, chef!
- Two rib eye, five out. All: Heard.
- Dinner service is going fairly well.
Everyone's being vocal.
- I'm gonna walk so they can start plating.
Walking sea bass and hanger.
- Two rib eye, out one minute. - Heard, one minute.
- It feels like this nice, sexy vibe.
- Walking filet.
- I'm basting, da, da, da.
This is looking sexy and great.
- Hanger steak, beautiful. - Thank you, chef.
- Rib eye, walking!
- Why did you bring me two?
- Just the one. Just the one.
- Just put them down. Just put them down.
- [bleep]!
At least it was cooked perfectly...
- Let's go-- [bleep] chef's table.
- Because if it was not,
Then I probably would have just started walking home.
- Call back. - Call back.
- When you cook a rib eye that beautiful,
Then you give me twice as much as I need,
You're just screwing yourself. - Yes, chef.
Narrator: Despite sandra's minor missteps,
The women push entrées out--
- Oh, my--mmm. - Dude, it's so good.
Narrator: To a very satisfied vip table.
- Bro...
- Two sea bass, two rib eye. How long?
- Waiting on garnish. - Garnish a little behind.
I apologize, fellas.
Garnish to the front.
- Oh, man.
Hey, blue team, come here. Again, touch the middle.
Touch the [bleep] middle.
I'm not [bleep] serving it. [bleep] off with you.
Come on. I want [bleep] garnish, guys.
- Hot pan. Hot pan. - [bleep] come on.
It's the second time.
- Obviously garnish has been off to a rough start.
- Garlic, mushrooms-- come on, please, jermaine.
- Yes, chef. - Let's go!
- Yes, chef. Yes, chef.
Now, at this point, I'm willing to accept any help I can get.
- Mac and cheese? - They're coming right now.
- Go, go, go, go, faster-- sense of urgency.
- Walking back to the pass.
- What's he done to that?
♪ ♪
Narrator: It's nearly an hour into dinner service...
- Walking back to the pass.
Narrator: And jermaine's struggles
On the garnish station...
- What's he done to that?
Narrator: Have brought the blue kitchen to a halt.
- Hey, blue team, come here.
Yeah, all of you. - Yes, chef.
- Is that the best we can do?
Just put your finger in there a minute.
Just put your finger in there. - No, chef.
- It's one mac and cheese for two.
Yes? All: Yes, chef.
- It's not even [bleep] warm at the bottom.
There's no bubbling. There's no caramelization.
- At this point, garnish is just dead.
It very well may take five people on that station
To get things done. - Come on.
Come on. I got you.
I got you. - Dahmere!
- Yes, chef? - Mac and cheese!
- Heard! I got you, chef.
In this moment, we need a leader,
So it's definitely important for me
To step up, set the tone, be vocal--
Keep talking!
Every minute I need to hear you!
Because I'm determined to get us through this service.
You're good. You're good. Get it up. Get it up.
- Walking up that mac.
[dramatic music]
♪ ♪
- Service, please.
- Come on, y'all, keep it going.
Cook with some [bleep] pride! Let's go!
Narrator: Thanks to dahmere's leadership,
Jermaine finally gets a handle on garnish...
- Walking sea bass! - Steaks, walking!
- Nicely cooked, that rib eye.
Narrator: And entrées are now making their way
Out of the blue kitchen...
- Wow.
Narrator: To some very happy diners.
- Exactly the way I like it.
Knock its horns off, put it on my plate.
[laughs]
Narrator: Meanwhile, the red team hopes
To continue their hot start.
- Away now, six top, two bass, two hanger steak, two filet.
All: Yes, chef. - Sandra, call it back.
- Two filet, one--
[bleep] me.
I'm like, "[bleep], man.
Chicken? Was that chicken?"
- Away now, six top, two bass, two hanger, two filet.
Both: Two bass, two hanger, two filet.
- Sandra, call it back.
- Two bass, two hanger, two filet.
- Right. - Six out.
- Log it in. - Yes, chef.
- All you're doing is screwing yourself.
Call back the [bleep] order! Both: Yes, chef.
- Two sea bass, two hanger, two filet.
- It's a little bit nerve-racking,
But sandra kind of forgets the tickets easily.
- Can you repeat that one, please?
- Two sea bass, two hangers, two filets on fire right now.
- If we don't do well in repeating those tickets
And making sure that we have the ticket in our head...
- Walking in one minute.
- We're definitely going to have to pick two people
To go up for elimination tonight.
And I don't want to see anyone from the red team go home.
- Two sea bass, two hanger walking behind chef.
- Nicely cooked.
- Thank you, chef. - Okay.
Let's go with the two filet. - All right, walking!
- Yes, chef. Walking, chef.
Behind.
♪ ♪
- Beautifully cooked.
When you use your voice, you're a different chef.
- Yes, chef.
Narrator: While sandra is beginning to find her voice,
The blue team is moving on to--
- Six top--two sea bass, two chicken, two new york strip.
- Yes, chef. All: Heard.
- How long?
- I need six, seven minutes on that, chef.
- Six, seven minutes, heard. - Just six minutes.
Let's go! - Six minutes, heard.
- All right, so we got two chicken, one strip.
- Do you have potatoes working? - No, I don't.
- Why--heard.
Where are the potatoes?
If somebody doesn't help jermaine,
This dinner service will end right now.
So I take it upon myself as a leader
To move over and help jermaine with garnish.
- Potatoes! Potatoes! - Potatoes coming up now.
Potatoes coming up now. - Come on, now.
We got to go faster. We got to go faster.
- Three and a half minutes-- two sea bass,
Two chicken, one strip.
- Heard three and a half. Heard three and a half.
- Come on, blue team. Six top, yes?
- Keep talking. Every minute, count down!
- Walking sea bass. - Heard!
- Strip and chicken to the pass.
- Warm, chef.
- Hey, blue team, come here.
Six top--call it out.
- Two sea bass, two chicken, two new york strip.
- Again.
- Two sea bass, two chicken, two new york strip.
- All together let's go!
All: Two sea bass, two chicken, two new york strip.
Two sea bass, two chicken, two new york strip.
- Hey, hello?
I need this new york strip.
- I'll have another one for you in four minutes, chef.
- Four minutes? - Yes, chef.
- Come on, guys.
Go. Come back for the strip, please.
- It's jermaine's fault.
Jermaine fell apart from the very first table.
And as soon as his station fell apart
To where I couldn't get callbacks on my tickets,
I lost track of what was going on
Because I couldn't get ahead.
- I'm going to give you an empty plate for you...
- Thank you. - Because your cow...
- Everybody pony up.
- They're still killing the cow for you, okay?
So it's going to be a while. - Strip, coming to the pass.
- On your back, chef.
♪ ♪
- This steak's blue.
Hey, come here. I'm not doing it in front of the shutter.
Come here. It's [bleep] blue now.
Come on, guys.
- Like, what the [bleep] is going on, seriously?
We got to tighten up. We all done this before.
- What's happened?
You should hear the [bleep] red team, and they are swamped.
- I didn't get ahead of myself in my station, chef.
- Well, you need to talk before you sink us.
Get it together! All: Yes, chef.
- Now! All: Yes, chef.
- [bleep], I need you guys to communicate with me more.
I got a [bleep] ton going on on meats.
I got to know what's up next.
I've lost my groove.
And now on the busiest station of the night where I'm getting
Barely any help.
I'm having to pull myself together
Pretty much alone
Because everybody's focused on garnish.
- Come on, devon. - Yes, chef!
I'm pushing it!
I get it. Garnish needs help, but it's steak night.
Like, I need help.
- Guys, there are only six tops.
They are complaining about the steak.
Where is my steak?
- Three fires coming up in four--three minutes.
- Entrée--one bass, one rib eye, two strip.
- One bass, one rib eye, two strip, chef.
- That's it. Six minutes to window.
- Yes, chef! Six out!
- Let's go. - Yes, chef!
- Okay, got this. Easy money.
Let's keep it pushing, girls!
I think our teamwork during service is so good.
- Two new york, one rib eye, up in four.
- I'm gonna walk the sea bass in three so they can plate it.
- Heard. - Heard.
- When we have each other's backs like that
And we're looking at each other
And really communicating,
That is what makes us so successful.
Sea bass walking. - That's ready.
- Two new york, one rib eye walking.
- Heard! - Getting sauces.
- Behind.
- I feel like we are just going to keep riding
This wave all through service, and I am ready to keep going.
♪ ♪
- Sandra!
- Yes, chef? - It's undercooked.
Take it back, young lady, [bleep] now.
Hey, red team, we get momentum, and all of a sudden,
We take our foot off the gas.
Look at that. It's [bleep] rare.
- Yes, chef.
- You know, we were just getting there,
But something's got to suck.
- How long, sammi? - One minute, chef!
- It just kind of kills me a little bit.
But I'm like, "that's okay."
Like, I'd rather have a slightly underdone steak
Than a completely overcooked steak
And having to start fresh.
♪ ♪
- Let's go.
Service, please.
Narrator: The red team quickly recovers
From sandra's undercooked steak...
- Oh, my god, it looks so good.
Narrator: Much to the delight of their diners.
- Wow. I can go home now.
Bye, guys.
Narrator: But one diner is hoping for no more mistakes
On the blue side.
- Still no luck on your steak.
- Go in 60 seconds, strip refire.
- Heard on 60 seconds.
- It's a six top, guys. They're nearly finished.
Come on! - Yes, chef.
They're coming up right now. Refire to the pass.
- Fire in the window.
♪ ♪
- Go in 60 seconds, strip refire!
Narrator: It's over an hour and a half
Into dinner service...
- It's a six top, guys. They're nearly finished.
Come on! - Yes, chef.
Refire to the pass.
Narrator: And the blue team are hoping
Devon's next attempt at a new york strip...
- Fire in the window.
Narrator: Finally meets chef ramsay's standards.
[dramatic music]
♪ ♪
- Wow, finally.
Let's go.
Come on, blue team, get your heads out your ass.
Let's go. All: Heard!
- Let's finish strong!
- Now you have to share with all of them.
- Fire now, two bass, two filet.
- Two bass, two filet.
Let's go! Five minutes. Five minutes.
- I need six. - Six minutes.
All right. Six minutes. - Six, heard!
- We're so close to bouncing back right now, boys.
We just have to get it together, dude, communicate.
- Y'all keep talking! It's a little quiet.
Let me hear you!
- Resting filets for 60 seconds and ready to go!
- Okay. I'm walking with you.
Ryan, we're going together. - Yeah, yeah.
- Two filet.
- Walking sea bass to the pass!
♪ ♪
- Oh, blue team, painful.
Come here, all of you. What's going?
- Two sea bass, two filets. - Two filets and two sea bass.
- Louder. All: Two sea bass, two filets.
- Louder! All: Two sea bass, two filets!
- God.
[bleep] it, boys. - [bleep] off.
- Put 'em in. - [bleep].
- Come on. - Hey, [bleep] off.
Put it down.
Get out!
Get out. Jay, put that back in the pan.
- [bleep] insane.
♪ ♪
He lost all the [bleep] composure
And then [bleep] up steaks.
- Dahmere! - Yes, chef?
- 30 seconds! - Yes, chef.
♪ ♪
- I am not going to tolerate that.
- Yes, chef.
- You're the only one who had a voice.
You're the only one that had to show
[bleep] pride and passion. - Yes, chef.
- Now get in there and come back to me
With two [bleep] nominees. - Heard that, chef.
- Quickly. - Yes, chef.
That performance is unacceptable
By the entire blue team as a whole.
We can't do that again.
- You decide the two! - Yes, chef.
Narrator: As dahmere heads back to the dorms
With a mission...
- Finish strong, ladies. - Heard!
Narrator: The red team is on a mission of their own.
- How long, sandra?
- Walking rib eye, walking strip.
- Heard. Behind.
- Mac and cheese up. - Chicken, walking.
- Chicken, walking to the pass, guys.
♪ ♪
- Beautifully cooked. Go.
- Thank you so much. - Thank you.
- This steak is really, really good.
- Good service, red team. Both: Thank you, chef.
- Really, really strong. Very strong.
All: Thank you, chef.
- Boy, that was cooked with pride.
- I thought we did really well together.
And, yeah, you owned that [bleep].
♪ ♪
- [groans]
♪ ♪
- You know better. You know better.
- I know, and I [bleep] listened to everyone else.
- You were cooking the [bleep] steaks--you know better.
Don't listen to [bleep] anybody else.
- I know! - Own it!
- That's on me, I know.
I got put behind because nobody--
Two people on one station could [bleep] talk!
It was steak night.
I had the busiest [bleep] station.
I [bleep] know! [glass shatters]
- Lads... - We all know how to cook.
That is simple, point blank, period.
But when it comes to pressure, everybody crumbled!
We are here in some [bleep] blue coats
That say "hell's kitchen" because we're great chefs.
Right or wrong?
Right or wrong, d? - Yes.
- Right or wrong, jason? - Yes.
- Right or wrong, ryan? - 100%.
- Right or wrong, jermaine? - Right.
- Then I really don't understand
Why do grown men get scared?
It's scary, yes. It's [bleep] nerve-racking!
- I ain't scared of nothing, bro.
- Exactly!
Stop telling me you're composed and show me.
Why am I able to receive the remarks that I do?
Because I keep my composure.
Something don't work, we got to figure something else out.
Make it work. Make it work.
- Devon, let's get one thing straight.
I wasn't shouting at you. - I know. I know.
- I'm just saying that you know better
Because I know you know better.
- No, you're right. - I do.
- The last couple steaks, you know,
I didn't [bleep] trust myself. - What did he say?
What did he say to you?
- Chef put it in my hands to pick the two,
Said I was the only one cooking with pride.
♪ ♪
- Understand this.
The temperature's getting turned up.
Somebody's going home. We're gonna be one less man.
So if you're frantic over this, when you lose one,
What's gonna happen? [door slams]
- It's only getting worse.
- [sighs]
I'm sick of the [bleep]. Like, own your [bleep].
We're all men.
We all have a pair of [bleep] in our pants.
Own it.
[bleep] hell.
- The floor is y'alls'. Y'all have it.
- My apologies, y'all. I held us back.
I thought that the flow I had was gonna work.
And apparently it didn't. Everybody jumped in.
I appreciate y'all jumping in
Once I found my flow way too late.
So I apologize for that.
I definitely don't deserve to go home tonight, by any means.
I think devon made mistakes tonight on meat station.
He blames me for his steaks being raw,
But I feel like there has to be some type
Of ownership and responsibility.
- What I can say is that I'm asking repeatedly
For tickets to be called by anyone on garnish.
Everything got behind, and it [bleep] over our station.
- You can take that apron off, bro.
- Probably the last time I wear one here.
I think there's a very good possibility I go home.
I don't know what chef ramsay is thinking.
He might send both of us home.
Well, if I go home tonight,
I really enjoyed my time with you guys.
Right now to jermaine, I want to say,
"hey, you had a good run.
But if it's between you and me, I hope you go home."
This is so stupid. I literally was on such a roll.
You let me [bleep] fall to pieces
Because you couldn't handle your station,
And it's [bleep] up.
I'm just so [bleep] frustrated.
Like, what the [bleep]?
♪ ♪
[dramatic music]
♪ ♪
- We did have our best dinner service last time round,
And tonight was a tale of two completely different kitchens.
Dahmere. - Yes, chef?
- First nominee and why.
♪ ♪
- First nominee is jermaine, chef.
- Jermaine. Why? - Yes.
Not being able to hit his stride earlier in the service.
You know, caught his stride later on,
But it wasn't good enough.
It affected the whole team, so that's the reason, chef.
- Dahmere, second nominee and why.
- Second nominee is devon.
- Devon. - Yes.
- Why? - Same thing.
Lost his stride halfway through.
Started strong, couldn't get his head back in the game,
So that was my second decision.
- Devon, jermaine, step forward, please, quickly.
Tonight has been a rough night.
Jermaine... Where was the fight-back?
Which bit did I miss?
Because...
I just saw three or four individuals surrounding you,
But where was your fight-back?
- My fight-back was there, chef.
It got hectic at a moment
Where everybody felt like they had to chip in,
Which was what the situation gave.
But I never put my head down. I never gave up.
I tried my best to do as much as I could,
Given the situation that was at hand.
- Devon, you sent me a lot of raw meat.
- Yes, chef. - If it's not ready...
- Don't send it, chef. - Don't send it.
- Yes, chef.
I can promise you that won't happen again.
♪ ♪
- Jermaine, ten seconds,
Why should you stay in hell's kitchen?
- I should stay in hell's kitchen
Because my performance has been solid for the most part,
Being out through this entire competition.
And I'm not ready to go home.
I'm a fighter, and I have a lot to do with these gentlemen
Behind me.
- Are you the weakest chef on the blue team?
- No, chef. - Who is?
♪ ♪
- I can't pick somebody to say--
- Wow. Ten seconds, devon,
Why should you stay in hell's kitchen?
- Chef ramsay, I deserve to stay in hell's kitchen
Because I'm consistently learning,
Consistently evolving, and bouncing back from mistakes
I may or may not have made.
I'm your head chef.
- Are you the weakest chef on the blue team?
- Absolutely not, chef.
- Who is? - Jermaine, chef.
♪ ♪
- My decision is...
♪ ♪
Devon.
♪ ♪
Young man, get your [bleep] together.
- Yes, chef. - Back in line.
- Thank you, chef.
- Jermaine, come here and listen.
Your first intro to me in this competition
Was a mac and cheese.
Tonight you served me ice-cold mac and cheese--
The easiest pickup on the line.
You rattled your kitchen,
And it was the straw that broke the camel's back.
Give me your jacket, young man.
You are not ready to become my head chef.
- Yes, chef.
- Thank you. - Yep.
Take care, y'all. [smooches]
♪ ♪
I definitely don't deserve to be here.
Devon is the only person in this competition
Who tried to attack my character and my integrity.
Snakes in the grass are snakes in the grass.
It has nothing to do with me and my character
And who I am.
So, blue team, keep your heads held high.
But just be careful about the snakes in the grass.
- You guys better get your heads in the game.
Is that clear? All: Yes, chef.
- Get out of here.
♪ ♪
- I don't really know what I'm feeling.
I'm frustrated.
I just had literally the scariest moment
Of my entire life.
[crying]
Moving forward in this competition
I'm going to step up.
I'm going to be the leader that I've always been
In every situation in my life.
And if people don't like it, [bleep] them.
- Feeling a little exhausted, mentally, physically.
These guys are my brothers.
So to have to put anybody up didn't feel good.
But it was a job that had to be done.
- [crying]
- Tomorrow we gonna bounce back as always.
We gonna let bygones be bygones
And get to [bleep] cooking.
- Jermaine couldn't even handle the garnish station,
So he ended up at the bus station.
♪ ♪
Narrator: Next time
On "hell's kitchen: The american dream"...
- Y'all think I'm the [bleep] weakest, huh?
I'll keep out-cooking all of you.
- What the [bleep]? - [cries]
Narrator: As the competition intensifies...
- Come on, you bitch.
- Don't [bleep] rush me on this dish.
- Sandra! - Yeah?
Narrator: The daggers come out.
- You have rice in the wok, yeah?
- Right here. - Let me finish.
Let me finish. I'm talking now.
Narrator: Will carmen's antics...
- I'm going to get atoye out of this kitchen.
- Prove too much for atoye to handle...
- You didn't let me get two [bleep] words out!
That was straight sabotage!
Narrator: And force chef ramsay...
- [bleep]! - Up to my office, please.
Narrator: To make a drastic decision...
- One of you will be leaving the competition tonight.
- [bleep], [bleep]!
Narrator: On the next...
- Like, what the [bleep]? - Why is someone screaming?
Narrator: "hell's kitchen"?