narrator: Previously on "Hell's Kitchen"...
- Cheers, guys. Top me off.
- Oh, yes.
narrator: Johnathan celebrated receiving his black jacket--
- I'm buzzed right now.
narrator: --a bit too much.
Johnathan, you look like a sack of [bleep]
on a hot day this morning.
[laughing]
narrator: In the first individual
black jacket challenge,
the chef's presentation skills were tested.
- Trying to keep this sexy. narrator: As Chef Ramsay
asked his 100 million followers to weigh in.
- I am so impressed.
I'm gonna post these, and we're going live.
narrator: During tasting, Johnathan--
- You went the easy way out. Anyone can sit here
and just take fish and chop it raw.
narrator: And Sammi struggled.
- Yeah, these look like Cheetos.
narrator: But the rest of the chefs received high praise.
- It's a restaurant-quality dish.
It tastes great.
Visually, it looks very attractive.
I want to eat this right now.
narrator: Resulting in a four-way tie.
- The online votes have been tabulated.
narrator: But in the end, Chef Ramsay's
social media followers gave the victory to--
- Leigh. - Thank you.
- Well done.
narrator: In the first black jacket dinner service--
- Hurry up. Let's go.
narrator: The talented final six shockingly
struggled the entire evening.
- Johnathan. - Yes, Chef.
- More [bleep] color. Come on. - Okay. Okay.
- Now!
narrator: Johnathan lost his focus.
- [bleep].
- I don't know what the [bleep] is going on,
but I am not getting your best tonight.
narrator: Carmen and Dahmere had problems
with their proteins.
- That is undercooked, and that is raw.
narrator: And Leigh butchered the Wellingtons.
- Stop the orders. - Okay.
- I am not letting standards fly because you don't care.
narrator: After service, the chefs nominated--
- Dahmere, Chef. narrator: And--
- Leigh.
narrator: And on this very frustrating night,
Chef Ramsay eliminated both--
Leigh. narrator: And--
- Dahmere. - Yes, Chef.
narrator: Ending their American dream
of becoming head chef at Gordon Ramsay's
Hell's Kitchen Restaurant at Caesars Palace in Las Vegas.
- Johnathan.
- Yes, Chef. narrator: After elimination,
Chef Ramsay tried to clear the air with Johnathan.
- Something happened tonight.
- This morning upset me, being called a sack of [bleep].
- That's called banter. - I know.
- Each and every day, when customers sit down,
we need to be on our game.
- I'm very sorry. - Come back.
- I will. - I know why you're here.
- Yeah.
narrator: And now the continuation
of "Hell's Kitchen."
- You can't dwell on what happened in the past.
You just have to continue to push forward.
- Good?
- If anything, this is just going to fuel my fire.
I just took it personal, and I'm upset about it.
And he said it's just banter, dude.
When you get to the kitchen, have a little composure.
I said, okay, Chef.
Tomorrow's a new day.
I'll say my prayers, kiss my picture of Saxon,
and I'm [bleep] ready to go.
- Isn't this crazy, man, that we have a one in four chance?
We talked about that. - I know.
We talked about this.
It's me and you out those doors.
- 100%. And I would love nothing more
than to go into that finale
with my brother Ryan.
- This is a roller coaster, man.
It's insanity.
- You got this, John.
[dramatic music]
♪ ♪
- Rise and shine.
Let's go.
Good morning.
- Morning, Chef. - Morning.
- Good morning, Chef. - Right.
All of you, welcome to the first ever
Hell's Kitchen Grand Prix.
[exciting music]
How exciting is that? - Amazing.
- So exciting. - Really cool.
- For your next individual challenge, when I say go,
you'll race around the Grand Prix track.
You've all got two minutes to grab your ingredients.
One stop per circuit.
Understood? - Yes, Chef.
- Good.
- I have to whoop some ass today.
I got to keep showing Chef Ramsay
how consistent I am and make a bad-ass dish
and win this challenge.
- Today's winner will host your very own pop-up event
at the Sunseeker Resort in Charlotte Harbor, Florida,
a luxurious waterfront resort.
- Whoa.
- The reward today is huge.
It's something that's going to really help your career,
get your name out there as a chef, and it's in Florida.
This challenge is for me.
- You should be thinking about the kind
of coastal cuisine you would expect
to see at an incredible coastal resort.
Get on the start line, please.
- The Sunseeker Resort showcase, doing our own pop-up,
would be freaking phenomenal.
Are we ready? - Yes, Chef!
- On your mark, get set, go!
Let's go! [tires squealing]
- Oh, my God. Here I go.
I hear the word go, and I'm just, like,
running with my cart.
I think I might have ran over a couple of feet,
but I don't feel bad about it.
I'm trying not to fall right now.
- I get to the protein station, and I see this crab.
And he's looking me in the eyes,
and I go for the crab today.
- Peruvian aji amarillo... is there?
- Yes.
- I found my Peruvian pepper paste, and I'm thrilled.
I'm excited about these ingredients,
and I'm ready to bring it to life.
- Oh, my God.
- You know how to drive that thing?
- No! It's all slippery.
I am running as fast as I can, trying
to get these corners so tight,
but this racetrack is so slippery.
Out of my way.
Oh, my gosh.
Johnathan, get off the road.
I'm trying to win here.
- Let's go. 75 seconds left.
Ryan, let's go. Come on.
- Get out of my way. - Go.
- I grab some beautiful Thai chilies.
I grab some bok choy. - Bok choy.
- Flounder. - Flounder.
I'm planning to crust the flounder
with soy-braised bok choy.
It's gonna look beautiful and it's gonna taste beautiful.
I have all the faith in the world about that.
- 45 seconds to go. Johnathan, let's go.
- Oh ho ho!
I'm on my third lap,
and what I need is a beautiful protein.
I got Florida on my mind.
I got this pop-up on my mind.
So immediately, when I see that mahi-mahi,
I know that's going to be great in my dish.
Found the corn...two ways.
- 15 seconds to go.
- 15 seconds?
- 10, 9.
- Sammi, come on.
- 6, 5, 4.
- I think I'm good. Yeah.
- 3, 2, 1, and stop.
Oh, my goodness me.
Well done. Happy with the ingredients?
- Yes, Chef. - Yes, Chef.
- Now, all of you have got 45 minutes
to create a stunning dish.
And your 45 minutes starts--
wait, wait, wait. Put the basket down.
2 seconds.
- Oh, no.
- Carmen. - Yes, Chef.
- See the HK logo there? - Yes, Chef.
- Would you just pull that up, please?
Just lift it up.
Got Johnathan on there.
- Pffft.
- How weird is that?
- Oh, no. - That's right.
You were not shopping for yourselves.
- [whispering] Damn it.
- You were shopping for one another.
- I'm pissed off.
You know, I found my Peruvian pepper paste,
and now Johnathan gets to use it.
- Sammi, can you just come around
to the side of your cart?
- Ryan.
- Lo and behold, Hell's Kitchen,
I don't get to use my [bleep] ingredients.
So now, I have to come up with a dish
on the fly with ingredients that I didn't choose.
- Johnathan. Oh!
- It's Sammi. - Sammi.
- Everything that I thought that I
was going to do, like, nah.
- And...Carmen.
Swap places behind the right cart.
- Enjoy that aji amarillo, okay?
- This is Hell's Kitchen.
I need to see how do you adapt under pressure.
Understood? - Yes, Chef.
- Your 45 minutes starts now.
Let's go.
Careful, careful.
- Plot twist, huh?
- Yeah. - Yes, Chef.
- Didn't see that coming.
I had such a beautiful plan for this mahi-mahi.
I had the dish conceptualized in my mind.
- Johnathan, crab, sweet potato, limes.
What are you thinking?
- I'm thinking an aji amarillo sweet potato puree.
- Yep. - I wanna go with a crab cake.
And now I have this Peruvian from Florida,
all her ingredients that I don't usually use.
- You enjoying my aji?
- I'll make you proud, I promise.
- [bleep] is liquid gold.
- I like gold.
I don't know what you were thinking, Carmen,
but I know where I'm headed,
and it's a great [bleep] place.
I'm going to Florida for the pop-up.
- Just over 25 minutes left. - Heard.
- Heard, Chef.
- I'm not a fan of clam juice.
Ryan sucks at grocery shopping.
I'm sure his wife does all the shopping at home,
clearly, because these ingredients
are not making sense to me.
This is supposed to be a tropical beach challenge,
and, you know, he's got this soy sauce and this,
like, heavy yuzu kosho, so I am feeling a little bit
thrown off my game right now.
I'm just going to pan sear it to get it nice and crispy.
I live in Miami, so I'm just kind of following my gut
here because I really want to highlight
tropical flavors today.
♪ ♪
- Don't squeeze all the juice out of that.
- Yeah.
- 16. - 16.
- 16 minutes to go.
- Heard, 16.
I'm definitely upset that I have Johnathan's dish now
because nothing is screaming tropical to me.
I don't know what I'm about to do with that yet.
This is such French landlocked ingredients.
- Have you cooked mahi before? - Yes.
I am so happy that at least Johnathan got mahi-mahi
because that is a popular fish in Florida,
so I'm ready to make something
super beautiful and yummy out of it.
- Ryan, you good? - Yeah. You good?
- I saw your face when you got the swap.
- 'Cause I really had a good idea in mind.
- Yeah, but you gotta cook what's in front of you.
- Yes, Chef. - Not show your poker face.
- I'm feeling okay.
These ingredients, I know that they can work.
I'm going to do a grilled swordfish
with a grilled pineapple and lemongrass-scented rice.
I've got to watch my seasoning this time on the sword.
[bleep] overseasoned it the last time.
Swordfish, my arch nemesis after the grill challenge.
- The sauce on the fish is a little overpowering.
- Okay. - Maybe it's a little
too salty, too. - Heard that, Chef.
I need to forget about the past and, you know,
just put my heart and soul into this dish.
- 2 and 1/2.
- 2 and 1/2, heard.
- Good, Johnathan? - Yes, Chef.
- [bleep].
- Come, Ryan, quickly.
- I cut the fish in half.
Lo and behold, it's undercooked,
and I need to get this cooked quick.
So I cut it in fours, back on the grill.
- 20 seconds to go. Come on, Ryan.
- Time is ticking, and I just hope that the fish is cooked.
- 10, 9.
- Let's go, Ryan. You got to get it on the plate.
- Yes, Chef. - Come on.
[tires squealing]
[intense music]
- 10, 9.
- Let's go. Ryan.
You got to get it on the plate. - Yes, Chef.
Come on, bud. - 7, 6,
5, 4,
3, 2, 1,
and serve, Ryan. Let's go.
Now, listen carefully. This is how it's gonna work.
I'll taste your dish.
First person will go and sit in that chair.
That's called pole position.
And the second dish will come up.
If that dish is better, they will knock
you out of the pole position.
The chef who is in pole position
after all four dishes have been tasted
wins the amazing pop-up.
Up first, Sammi. Let's go.
- I'm really happy with the way that my dish turned out.
- Thank you. - I brought out
as much tropical flavors as I could.
This is grilled mahi-mahi with a charred pickled corn salad
with a tangerine beurre blanc.
- Dish is delicious. - Thank you, Chef.
- It's fragrant, it's zesty,
and it's everything you want,
sitting on that beach in Florida.
- Thank you, Chef.
- Young lady, you are in pole position.
Take your dish and sit down.
- Thank you, Chef. Having your own pop-up
and having Chef Ramsay's name behind yours--
- Well done.
- I want it so badly.
- Up next, Ryan. Let's go.
♪ ♪
Excellent. Describe the dish, please.
- So Chef, I have a lemongrass and lime scented Jasmine rice
with grilled swordfish.
And the last time I cooked sword,
I overseasoned the dish, so I wanted to make sure that I got
the seasoning right this time.
- Sammi, are you comfortable there?
- Yes, Chef. - Well, young lady,
you get to stay there.
That is desperate, desperately needing salt.
- Yes, Chef. - You have to taste everything
before it goes on that plate. - Yes, Chef.
- It's a tough fish to get right.
Thank you, Ryan. - Thank you, Chef.
I can't believe that it's happening again.
"Groundhog Day."
One was underseasoned and the other one was overseasoned.
Swordfish, 2.
Ryan O'Sullivan--0.
- Up next, Carmen. Let's go.
- Yes, Chef.
I'm feeling really good about my dish.
Sammi's on the throne, and I'm just thinking,
keep that seat warm for me, girl.
I'll be there soon.
I made a pan-seared flounder with bok choy
and a papaya mint salsa.
- Wow, that's a beautiful sear on that.
- Thank you, Chef.
That's good. - Thank you.
- But is it good enough to take pole position?
[suspenseful music]
Congratulations, pole position. - Thank you, Chef.
- Well done. - Thank you, Chef.
- Sammi, jump down.
- Move over, Sammi. It's my turn.
I get to sit on the throne.
- Comfy there? - I'm not getting up.
- Okay, young man. Let's go. - Yes, Chef.
There's absolutely no way that that flounder
could beat my crab cake.
It's going to take me to Florida.
It's going to get me this pop-up.
- Describe the dish, please. - Yes, Chef.
You have crab cake with sweet and spicy
puree with amarillo paste.
- What's the bind on the crab cake?
- Just a little herbs, breadcrumbs,
and a splash of cream.
I wanted the crab to kind of sing.
- Crab cake is delicious, young man.
- Thank you, Chef.
- This is really tough.
Carmen's flounder is exceptional.
Your crab cake is exceptional.
Sitting in pole position--
Congratulations goes to...
Johnathan. Well done.
- Thank you, Chef. - Well done.
Carmen, please.
- Good job. - Thank you.
- Wow. - Thank you.
I feel amazing.
Don't call it a [bleep] comeback.
This is as close as redemption can be.
- Comfy there?
You're going to be hosting that pop-up event
at that beautiful Sunseeker Resort in Florida.
And there's more. - No way.
- Go and stand next to your team, because this is big.
Not only will Johnathan host a special pop-up event,
but they'll also win two round-trip tickets
and a beautiful two nights' stay
in the luxurious Sunsuites.
- Saxon, we're going to Florida, baby.
And I still have to tell you about today's reward.
I'm sending you on an epic adventure...
- Oh, what?
- On jet skis.
The first rule of boating safety is what?
- Put your sunscreen on?
- Oh, no.
Never boat alone.
So which chef would you like to take?
- Let me think about this.
I got to take Ryan, Chef.
We got to go.
- Sunscreen on. Head up to the dorm.
Good luck. - Thank you, Chef.
- Be safe, yes? - Yeah!
- Nice one, hey?
Johnny, my boy, [bleep] winning it for the both of us.
- Sammi and Carmen, I'm afraid we need yogurt
for that beautiful beet salad, which means you'll
be cracking open fresh coconuts,
separate the juice, the meat.
- Yes, Chef. - Yes, Chef.
- Be careful.
Those coconuts are tough.
- Thank you, Chef. - Thank you, Chef.
Always a runner-up. Never a winner.
Big surprise.
- Carmen, so close.
- Yep.
I'll get him next time.
- We are going to make coconut milk.
So take the mallet.
- Okay. Start banging? - Yep.
- I have not cracked these kinds of coconuts before,
but I see them a lot in Miami.
Ah, this sucker sucks.
Usually, it's with a giant machete, which
maybe it's a good thing that we don't have those
around us today.
- Chef.
- Don't [bleep] drown, huh? - We won't.
- Oh, God. - Yeah, back off.
- Avoid the sharks.
- You're not ready for tonight.
- I love coconut water. Oh!
- Watch your face.
I'm slamming these coconuts just like I'm
about to slam dinner service tonight, so Johnathan,
you should be afraid.
- After you, sir. - Let's hit those Sea-Doos.
See you later, you losers.
[upbeat music]
♪ ♪
Damn, so sick.
- Nice one. Look at this.
- The jet skis are outrageous.
Yeah!
Hell yeah!
My adrenaline is off the charts.
These are [bleep] so fast.
Woo!
And I can't imagine spending this with anyone
else other than Ryan.
[laughing]
- This jet skiing is the best thing
that I've ever done in my life, hands down,
and I get to do it with Johnny.
- While Johnathan and Ryan enjoy their Sea-Doos,
the girls are smashing coconuts.
narrator: While Johnathan and Ryan enjoy their Sea-Doos,
the girls are smashing coconuts.
- They're getting so [bleep] arrogant and, like, cocky.
- I wasn't that, like, impressed
with their dinner service. - No.
- I didn't see anything that I was like, wow.
Like, I can't do what they're doing, you know?
I'm not calling myself the underdog
of the black jacket team anymore.
It just made me realize that, like, I do belong here.
- You belong here.
I'm in the top four right now,
and I'm competing against the best of the best.
And I am one of those people.
If I'm in this competition with anyone from the Red Team,
I'm glad it's you.
- I know, girl.
We're the last two women standing.
- I know.
[mellow music]
- You shouldn't have done this, Ryan.
You're so sweet. - Aw!
- Ryan and I got our first date.
Oh, let me help you.
[laughing] - Thank you, sir.
- We really got to spend some time, just us.
This is our first date, right?
- First, but not our last, Johnny.
- The finish line is almost there, and we both know it,
so it just feels really good to spend this with Ryan.
- So what do you think's going to happen tonight?
- I think we're going to crush service
and get our hands on those doors.
- I plan on standing at the doors, looking at you,
your hand on one hand and mine on the other.
- And my door opens. - Yeah?
No, [bleep] you. [laughing]
- I'd hire you.
- I mean, I need a dishwasher, so...
We're in the top four right now,
and to be going on an award, you know,
it might be our last one.
Who knows?
So yeah, I'm really, really happy
and thrilled that I got to go with Johnny today.
- Are you going to pay for this date or what?
- [chuckling]
- So what part of the coconut is considered the nut?
- It is the nut.
- Wow. Did you guys save me some coconut water?
I'm really thirsty from being in the sun.
Hands down, best reward.
- It was insane.
- Those were sick, hands down.
They went at least 60 miles an hour.
- I knew it would be amazing. You guys deserve it.
- The boys, eh? - Yeah, bro.
- Ugh. I'm pure poker face.
- Let them have it.
- All of you. narrator: Coming up...
- Leads, show me you've got the head chef potential.
- Yes, Chef. - Yes, Chef.
narrator: The final four face their toughest test yet.
- You are the last line of defense, yes?
- Yes, Chef.
narrator: Taking turns running the pass.
Will they spot Chef Ramsay's mischievous sabotages?
- If we trust him, and that happens, we're [bleep].
narrator: And will one chef's power trip
push the black jackets too far?
- Ryan, take the lobster back.
- They're cooked, Chef. - No, they are not.
Let's go. Push it!
- Come on, guys.
[ding ding]
- Marino. - Si, Chef.
- Open Hell's Kitchen, please. Let's go.
- Here we go.
[exciting music]
narrator: Excitement is definitely in the air
as the dining room fills up with guests
- Here you go...
--anxious for a memorable meal prepared
by Chef Ramsay's final four.
- I'll do the New York strip.
[INAUDIBLE].
- I'll have the rack of lamb.
narrator: Among them, individuals who have
achieved their American dream.
- [gasps] The ticket's here!
narrator: The four black jacket chefs
will face their most critical test yet.
- All of you, leads, show me you've got
the head chef potential, yes? - Yes, Chef.
narrator: They will each take a turn running the pass.
- To being in hell.
narrator: During their turn,
Chef Ramsay will test their attention to detail
while Chef Christina covers their stations.
- You good? - Yeah.
- Yeah? Properly set up?
narrator: And the first chef
to run the pass this evening is--
- Carmen, good luck.
You're running the hot plate, yes?
- Yes, Chef.
Prior to this competition, I've never run a pass.
But I just need to bring it tonight, stay focused,
stay confident, stay really loud.
- Smash it. Let's go.
- Thank you, Chef. - Order on.
- Someone's probably going home tonight,
so I know I'm not going to let that be me,
no matter what happens.
Walking in order, two scallops,
one carbonara, one riso.
[yelling in agreement]
- Seven minutes, carbonara, risotto.
- Seven minutes. Heard.
I know that he wants to see someone
that is confident and strong and uses their voice,
and I am all of those things, so if he wants me
to bring it, I'm going to [bleep] bring it.
How long on two scallop, one riso, one carb?
- It's going to be three minutes, Chef.
- Scallops should be dropping soon, yes?
- Scallops are dropped. - Heard.
narrator: For Carmen's first attention to detail test,
Chef Christina has switched out
the butternut squash puree for carrot.
- So you do two scallops, put your puree
on there, five each.
Scallop garnish, please.
[suspenseful music]
Right. You've got the scallops, yes?
- This is carrot puree. - Look at me.
- Yes, Chef. - Well spotted.
- I realized that it's carrot instead of butternut squash
because of the color.
It's much darker.
This is carrot puree, Chef. Thank you.
- Sorry about that. Thank you.
- I was really proud that I caught
that first one right away.
- You do the scallops, yes?
And I will do the carbonara and risotto, yes?
narrator: For Carmen's next test--
- Walking riso and carbonara.
- Let's go. Thank you.
narrator: Chef Ramsay is switching Ryan's carbonara
with pappardelle noodles.
Plate your carbonara. Let's go.
- Hey, this pasta is wrong.
I need the right noodle, please.
- Heard that. - Hurry, please.
- Right. Well spotted in the pappardelle, okay?
- Thank you. I'm feeling really good.
You know, I'm catching these little attention to detail
items that are really important when you're running the pass.
John, you can walk. Thank you.
narrator: With her first two sabotages caught,
Carmen is now sending out appetizers...
- Oh, my God. - The texture of the rice
is unbelievable. - Oh, come on.
narrator: To some very happy diners.
- That's delicious.
- I have a ticket for you, party of four.
- Okay. Thank you.
- You're welcome.
narrator: Unbeknownst to Carmen--
- Party of four. Okay.
narrator: She is holding her final sabotage.
Marino has written the wrong number of entrees
on the ticket.
- Four top walking in. - Heard.
- Entrees, one halibut, one salmon, one lamb.
- Heard, Chef. - Thank you.
How long? - Seven minutes out.
- Entree, one halibut, one salmon, one lamb.
One, two, three.
- Yes, Chef. We're missing an entree.
- Get him over here. Come on.
Gotta spot that. Look out for everything.
Let's go.
- Marino, I am missing an entree.
It's a table of four.
There's only three entrees, please.
- Got you, no problem. - Thank you.
I missed this one mistake,
but I'm not going to let it
stop me from killing it
during the rest of the service.
- You need eyes everywhere. - Yes, Chef.
- You have to be super quick there, yes?
Good job. - Thank you.
- Well done. - Thank you, Chef.
- Let's go. - Yes, Chef.
Was it a perfect run on the pass?
No, but I think it was a good start,
and I hope that I showed that to Chef Ramsay.
- Ryan, hand it over.
You're running the hot plate, yes?
- Heard. I'm ready.
Get me up there. Let me lead.
Get me on the pass.
- You are the last line of defense, yes?
- Yes, Chef. - Let's go.
I have practiced calling out tickets for this moment.
Okay, walking in, we're going to go two riso,
one carbonara, one scallops.
- Heard. - Thank you.
How long? - Seven minutes.
Ryan is really good, clear, straight to the point.
- Make sure they're perfect, okay?
Taste, taste, taste.
Season everything. - Yes, Chef.
- He's definitely off to a great start.
Walking two lobster tail, two scallops now.
Heard.
- Heard - Scallops.
- Thank you. - Lobster tail.
- Two riso.
narrator: For Ryan's first attention to detail test--
- Lads, we're dragging here, yeah?
Two scallops, two carbonara, two riso.
- Yeah, carbonara's walking right now in my hand.
- Heard that.
narrator: Chef Ramsay has replaced
the arborio rice in the risotto with orzo instead.
- Plate the risotto. - Yes, Chef.
- Let's go. Lobster post.
- That's not risotto, Chef. That's-- that's orzo, Chef.
- Look at me. Put the pan down.
Well spotted. - Thank you.
- Yes.
- This is a monumental situation to be in.
If I pull this off, then I'm going to skyrocket
myself into the top three.
Beautiful. Thank you very much.
The second you put me in that kitchen
and put that apron on me, I'm a different beast.
- Chef Ryan, I have two table of two for you, okay?
- Two twos.
narrator: Ryan's next test is already in his hand.
Marino is up to his old tricks again.
He's giving Ryan the wrong number of entrees.
- Hey, Marino.
Marino! It's four people on the table.
- Let me see, one main course. - Okay, yes.
Missing. - Got that.
Thank you. - Thank you.
Marino, better luck next time, kid.
- Eyes everywhere. Well done. - Yes, Chef.
You can't [bleep] down my back and tell me it's raining.
You got to be up early in the morning to catch me.
Two Welly, two shrimp, two halibut.
How long? - I'm ready to walk.
- Walking, two halibut.
- I'm looking out for everything.
There's no way they're going to get past me.
- I'll finish that. You slice this strip.
[dramatic music]
♪ ♪
- Carmen!
Come here, please.
narrator: It's over an hour into dinner service,
and the black jacket chefs are taking turns running the pass.
- Carmen!
Come here, please.
Chef, these are overcooked, yeah?
I need medium rare. These are way over, yeah.
- Refire. Yes. - Refire.
I look over, she doesn't even have any strips in the pan.
No backups.
How long do we need on this refire?
I need to know immediately.
- I need seven minutes, including rest time, Chef.
- You can do it in six? No, you can, yeah?
Make it happen.
- Carmen's just all over the place right now,
and she seems flustered.
And she seems like she can't catch up.
- Whilst you're running the hot plate,
you still need to run your station.
- Yes, Chef.
- And there's a few who's not running your station.
- Yes, Chef. - So pick it up now, yes?
- Yes, Chef.
I'm on the meat station alone tonight,
and it is one of the more challenging stations.
Strip is ready to walk.
Go ahead and take them. Thank you.
- I'm walking strip. - Heard on walking strip.
- We're the top four, best of the best in this competition,
and any little mistake can send you home.
[suspenseful music]
♪ ♪
- Nicely cooked.
Much better.
That's the refire. Let's go.
- Grazie.
- Thank you. Oh, my God.
This smells so good.
- This sauce is unbelievable.
- Well done, okay? Well done. - Thank you.
- Wipe down the hotplate. - Yes, Chef.
Hey, and more importantly,
you kept the standards up, okay?
- Yes, Chef.
I feel right at home here.
I'm 110% fit to be Chef Ramsay's head chef.
- Right. Johnathan, let's go.
- Yes, Chef. Everything's at stake
right now at dinner service--
the door, the finale.
Okay, guys, walking in,
two carbonara, one scallop.
Entrees, one salmon, one Wellington, one lamb.
- Heard. - Heard.
- How long on the carbonara scallops?
- Five minutes, Chef. - Five minutes.
Thank you.
- Nice and clear, that order. Hey, really good.
Don't let your guard down in front of your brigade, okay?
Let's go. - Yes, Chef.
I feel dialed in.
Nothing is going to get past me.
It's my job to protect this food and the pass,
and that's what I'm going to [bleep] do.
How long for the two carbonara, one scallop?
- Three minutes out, Chef.
- Carmen, put the Wellington in first.
- I already have. I have them in the Welly.
- Okay, you have enough? - Yep I have them in the oven.
- Johnny's doing very good so far.
He's coming back, being vocal.
He's locking eyes with everybody.
You know, he runs a pass at his job.
So I mean, this shouldn't be any different.
Walking carbonara.
- Okay, carbonara heard.
- So do the dots there first.
- Yes, Chef.
narrator: For Johnathan's first test--
- Carbonara on your right, Chef.
narrator: A Carbonara with fava beans instead of peas
is around the corner.
- I'll finish that. You do the carbonara.
- Yes, Chef.
- Check the seasoning, yes?
- Yes, Chef.
I don't even need to put my spoon in and taste it.
Fava beans.
- Well spotted. - Thank you.
- Go. - Thank you, Chef.
- Quickly. Service.
Go, go, go.
- The carbonara is amazing.
- How long, two salmon, two strip?
- Three minutes, Chef. - Three minutes.
narrator: For Johnathan's next test,
Chef Ramsay has switched out Sammi's salmon
for arctic char.
- Dress the salmon, yes? - Yes, Chef.
- And I'm dressing the steak. - Yes, Chef.
- Let's go. Gently, gently, gently.
- So bring them down.
Bring them down. Bring them down.
Are you happy with that?
- I want to take this off, make it--
- Look at the fish.
Look at the fish. - Wrong fish.
- It's arctic char. - Yeah.
[bleep].
Ooh, tough one.
Arctic char.
You know, I didn't see that coming.
Arctic char and salmon are pretty close,
but the important part is picking
it up and bouncing back.
- Look at me. Don't drop your head.
Eyes everywhere. - Yes, Chef.
- Understand? - Yes, Chef.
I'm going to make sure this is my only mistake.
- Service, please.
Go.
- One Wellington, one lamb. How long?
- Welly and lamb walking.
Right on your left, Chef. Lamb.
- Thank you.
narrator: For Johnathan's final test,
Chef Ramsay is switching the rack of lamb
with a rack of venison.
- Put the lamb with the crust--
- That doesn't look like lamb, Chef.
That's not lamb. - What is that?
- I don't know, but I cooked the lamb,
and that is not lamb.
I don't [bleep] know what that is.
Some crazy dinosaur meat.
I know that that's not lamb.
- Well spotted. - Thank you, Chef.
- That's venison. - Venison.
- Finish the Wellington. - Yes, Chef.
- Young man, well caught.
- Saxon, close your ears.
I get stiff as a rock to hear Chef Ramsay say,
"Good catch, young man."
- That's it. Go, John. Well spotted.
- I am just over the moon, so [bleep] excited right now.
I can't even explain it.
- Ryan, take over the fish, please.
- Yes, Chef.
- Sammi, you're running the hot plate.
Let's go. - Yes, Chef.
- Head Chef.
- Head chef, Hell's Kitchen Vegas.
We are fighting for this. I am winning this.
There is no way I'm being sent home tonight.
- You're the head chef. - Yes, Chef.
- You run this place. Good luck.
Let's go. All yours.
- Chef Sammi. - Yes, Chef.
- I have a four top for you.
- I'm absolutely channeling Chef Ramsay right now.
I'm going to show him that I can be just like him.
I am all business tonight.
Order in, I've got a four top.
Two scallop, two risotto.
How long? - Two scallops, two risotto.
Seven minutes. - Heard.
Seven minutes, two scallops, two risotto.
- Nice. Strong, punchy, and they got it.
- Yes, Chef. - Let's go.
- I have never felt this secure and confident.
How long on my two lobster tails?
- 30 seconds, Chef.
- And it feels [bleep] amazing.
- Tails on your right, Chef.
- Thank you.
These lobster tail feels a little over.
- Yeah. That's overcooked.
- Ryan, these lobster tails are overcooked.
I need two more. - Yes, Chef.
Coming right up. - How long?
- Tails in one minute, Chef.
- My standard tonight is going to be extremely high.
I want perfection.
- They're good, Chef.
- No. They're under.
Ryan, take the lobster back.
- They're cooked, Chef. - No, they are not.
narrator: It's 90 minutes into dinner service,
and Sammi is the last chef to run the pass.
- Ryan, take the lobster back.
- They're cooked, Chef. - No, they are not.
- Come on, guys.
narrator: But Ryan's issues with the lobster tails
has slowed down the service.
- Right, Ryan. I'm [bleep] dying now.
I want the lobster. - Yes, Chef.
- Let's go.
If I don't get this food out right now,
I'm definitely going to go down.
But that's not going to happen on my watch.
Push it. - Okay, Ryan.
Let's walk. Let's walk.
- Walking. Walking.
- Two riso. - Put 'em down.
- Two tails, Chef. - Get a grip, young man.
- Thank you.
They feel good, Chef, a lot better.
- Yes, Chef.
- Go. narrator: Ryan's lobster
finally meets Chef Sammi's approval
and makes its way out to eager diners.
- Oh, this is fire. - Right?
narrator: And is getting rave reviews.
- Oh, man. This is killer.
It's so good.
- Entrees fired, two halibut, two lamb.
How long? - Two lamb, two halibut.
Three minutes. - Heard.
- Lamb garnish, please.
narrator: To test Sammi-- - Lamb garnish coming.
narrator: Chef Christina has served
arugula instead of spinach.
- Sorry, carrots hot. Carrots hot.
- Chef, this is arugula.
- Well spotted.
- Christina, finish, please. This is arugula.
Thank you.
I'm so happy. I'm speaking up.
I'm using my voice, making sure that everything
is going out perfectly.
First sabotage.
- Eyes wide open. Well done. - Yes, Chef.
Feeling good that I caught this mistake, for sure.
- Last table, guys.
- Chef, halibut on your right.
narrator: For Sammi's final test,
Chef Ramsay has replaced the halibut with Chilean sea bass.
- Okay. Put the halibut on the plate, quickly.
- Yes, Chef. Ryan, nice cook on the halibut.
- Yes, Chef.
- Touch that.
- Do you think this is a little under?
- No. Touch it again.
What is that? - Oh.
Is it sea bass?
- That is bass, exactly, there. Come on.
Take it off.
- Oh, my God.
I'm touching the fish, and it seems perfect,
so I'm just, like, not even thinking twice about it.
Definitely feeling a little disappointed
that I didn't catch this. - Right.
Look at me. Well done.
Last line of defense. - Yes.
- Now you know what it feels like when you're
let down by your brigade. - Yes, Chef.
- Good job. - Thank you, Chef.
I'm feeling a little bit defeated right now,
but overall, I feel like I did really well tonight.
- Service, please.
- Oh, wow. Thank you.
- That was amazing.
So good.
- Well done, all four of you.
Now, listen carefully.
I want all of you to go back to the dorm
and have a really deep discussion
and convince your fellow chefs why you deserve
to move on in this competition. Is that clear?
- Yes, Chef. - Off you go.
- Thank you, Chef.
Obviously, we can sit here all day
and talk about how hard we've worked and, you know,
what we've sacrificed to be in this industry.
- Good job tonight, guys.
- Yeah, good job.
- But, you know, I feel like I am the epitome
of the American dream.
I came here with pennies in my pocket, and I've worked,
you know, my absolute buttocks off to be where I am today.
We all worked hard to be here.
10, 15 years that we've all been [bleep] grafting
in kitchens to get here.
- One year.
I'm also fighting for that American dream,
and, you know, the past year and a half
has been the biggest struggle of my life.
I started my own business out of my car
when I got laid off from my corporate job.
Came right into this industry full throttle,
and a year and some change later, I ended up here.
And that's for a reason because I've been busting my ass.
Everything that I have sacrificed for myself,
my family, and all the sacrifices
that they've made for me as well has led me to this point,
so I don't want anything to stop me from getting there.
- My American dream.
It's not even mine, at this point.
It's, like, Saxon's American dream,
and you guys all see that I talk about Saxon all the time.
I came in here with my American dream,
thinking everything was going to be, you know, about me.
And it is absolutely not.
It is her American dream now.
Cooking and sacrificing, you know, her birthdays,
that's hard, too.
I know you guys all make sacrifices.
- I couldn't see my family for four years
over me being on a visa, and then COVID happened,
so I didn't see anybody for four years.
- Yeah. Yeah. - That was tough.
Like, I almost went home, but then my dad told me,
he was like, there's a reason that you got the visa.
My dad's a chef, and when my dad was 23,
he won the green card lottery to come to America.
A month later, my mother fell pregnant
with me, so my dad had to cancel his American dream.
- Wow. - His dream was to
work for Gordon Ramsay. - Your dad?
- The fact I'm doing this, it's for the both of us.
This one's for you, Dad.
- I'm definitely doing this for my dad, too.
- Yeah. - I haven't really opened up
about it, but my dad was, like,
my number one supporter, always.
My dad suffered from a pretty major stroke,
like, two years ago, and I've been taking care of my dad
by myself for, like, the past two years.
You know, taking him to, like, doctors' appointments
and stuff all the time, while, like, trying to balance
like a full-time job, and I just know that he's
so proud to see me here.
- I think that's why the four of us are here,
is because we do represent fighting
for that American dream in each of our own different ways,
you know? - In a very big way, at that.
- Yeah. We're all fighters.
- I'm here to [bleep] stay, so...
[dramatic music]
♪ ♪
- We started way back with 18 chefs,
and now I'm down to you final four.
- This is so crazy.
- Damn.
- You all show an immense talent.
However, tonight only three of you will be advancing.
Sammi, why do you deserve a spot in the final three?
- I'm very proud with everything
that I've done in this competition.
I've become a better leader, better communicator.
I just want to learn from you so much
and be your next head chef.
- Carmen.
- All of the hardships in my life
have led me to this exact moment.
I'm not lucky. I'm resilient.
I want a job, and it's to be your next head chef,
and I'm not leaving until I get that.
- Johnathan.
- You know, I talk about destiny a lot,
but I feel like I'm right where I should be, Chef.
And I'm really proud of myself as a father and a chef.
There's no one else in this room
who wants it more than I do.
- Ryan, young man, why do you think you deserve
a spot in the final three?
- I came here with nothing in my pocket, but just a dream.
You know, I still have that hunger, that desire
to be your next head chef.
And the furnace inside my stomach,
not all the water in the ocean could put out, Chef.
- This is tough, but I have made my decision.
The first chef advancing to the final three is--
[dramatic music]
♪ ♪
Congratulations...
Ryan.
Young man, when you took your turn at the pass tonight,
it certainly did not feel like it was your first time.
You were in control. Congratulations.
- Thank you, Chef. I will not let you down.
- The next chef advancing to the final three is--
♪ ♪
Johnathan.
Young man, you led with authority.
Throughout this competition, you've
been one of the most consistent chefs ever.
- Thank you, Chef.
- Sammi and Carmen, only one of you
will be joining the final three.
The final person advancing to the final three is--
[dramatic music]
♪ ♪
- Sammi and Carmen, only one of you
will be joining the final three.
The final person advancing to the final three is--
[dramatic music]
♪ ♪
Sammi.
Across this entire journey, you have been unflappable.
- Sorry.
This is just everything that I want.
- Congratulations.
- Thank you, Chef.
- Carmen, come over here a minute.
You have bucketloads of creativity,
and you have tremendous passion.
When your experience catches up with everything
else you've got, you have the total package.
- Yes, Chef.
- Further down the line, my door is open.
Reach out. - I will, for sure.
- Promise? - I do.
I'm so grateful for this opportunity.
It's really changed my life.
- I do not want your jacket.
- Thank you, Chef.
Can I hug you?
Thank you for everything.
- Good job. - Appreciate it.
Thank you, guys. - Good job.
- Good night.
- Part of me feels like I didn't lose today.
I've grown a lot throughout this competition.
If you could go back and give yourself
one piece of advice when you first started,
what would it be?
- I'd travel more.
- Coming into this competition,
I felt the need to prove myself.
- The duck's cooked beautifully.
You have done your Peruvian heritage proud.
- I am new and fresh in this industry.
I feel like I'm trying to unclog a toilet.
So there were a lot of obstacles
coming into this competition.
It's called Hell's Kitchen for a reason.
- How long? - Should be down in 2, 2 1/2.
- Should it be down in maybe 2 1/2?
- Should we go shopping?
Should we get our nails done? [bleep] drive it.
I don't expect it from you.
I want it better. Yes? - Yes, Chef.
It's been so many high highs and really low lows--
Oh, my God!
[goat bleating]
- Enjoy.
I missed one egg at the end, and I'm sorry, okay, but what
about that raw chicken?
This just doesn't feel right anymore.
Being knocked down so many times and just bouncing back,
I definitely have a thicker skin
and, you know, I believe in myself.
I've made it this far for a reason.
- Lamb is beautiful. - Thank you, Chef.
- That Wellington's beautiful. - Nice job, Carmen.
[bleep, bleep].
Being able to cook with Chef Ramsay,
those are moments that I'm going to remember
for the rest of my life.
- Congratulations, Carmen.
[overlapping yelling]
- We got black jackets for a reason, and we deserve it,
so let them underestimate us.
I'm walking out of here a better chef and a better
person, and I'm proud of myself for making it this far
this early in my career path.
And I know that there's a lot more to come from me.
- Now, you are all going to compete
in one more final challenge.
That challenge will determine which two of you
advances to the finale of "Hell's Kitchen."
But for now, just take this moment in
and enjoy it because, my God,
you [bleep] deserve it.
- Thank you. - Thank you.
- Good night, Chef. - Thank you.
- Mom and Dad, your boy made it.
The American dream. I told you.
One dish at a time, one day at a time.
Wait till you see me in the final round.
[all screaming]
- I am so [bleep] determined to get my hand on that door.
Going forward, I have to kick it into a new gear
I've never even been in.
It's time to [bleep] put my warpaint on as I'm going
through that [bleep] door.
- [screaming] Yes!
- Finally, some [bleep] emotion, Sammi.
- I literally can't believe that I am in the top three.
[screaming]
My dad would be so proud of me right now,
and I can't wait to tell him that I'm in the top three.
I can win this thing, and I'm going
to keep fighting for him.
- It's always difficult to let go of any chef
that makes it into the final four,
but Carmen's lack of experience
puts her one step behind
the other three great chefs I have left.
narrator: Next time on "Hell's Kitchen"...
[cheering]
- Please give it up for our final three,
Johnathan, Ryan, and Sammi.
narrator: With everything on the line...
- The stakes are the highest ever.
I'm like a bull. Open the gates and let me out.
narrator: The final three take center stage.
- Can you believe that food got us here?
- Now, off you go.
Taste everything, yeah?
- I am so close to the finish line
that I have to pull this off. Thank me by winning.
narrator: In a battle to secure the final two spots.
- I'm ready to win this challenge.
narrator: Who will be able to keep
their American dream alive?
- I think our Irish friend over here is after Michelin stars.
- I might have to steal that one.
- Smile. narrator: Find out
on the next--
- When I get to Vegas, I need a dish washer.
narrator: "Hell's Kitchen."