Male narrator: Previously
on "hell's kitchen: Young guns"...
Chef ramsay treated the chefs to a surprise performance.
-It is black jacket time. -Yes!
Narrator: That led to a surprise announcement.
There are seven of you, and there's only five jackets.
Sorry. Two of y'all are gonna have to go home,
'cause it's not gonna be me.
Run away.
Narrator: Each chef had to create a dish
using randomly selected ingredients.
Ramsay: Oh, my lord.
Start now.
I know I'm one of the best chefs here.
I can do this.
As of right now, this is definitely
the most important day of my life.
Narrator: The first chef earning a black jacket was...
-Ramsay: Trenton. -Narrator: Followed by...
Brynn. Well done.
I am now a part of the elite club.
Narrator: The remaining chefs then competed
in "hell's kitchen"'s version of craps.
Steve's choice. Ah.
Narrator: Using all of the same ingredients,
they each had come up with something special.
Rice.
-P. -Pepper.
-T. -Turnips.
B. Bluefin tuna.
I've never worked with bluefin tuna before.
Narrator: Kiya...
Have you cooked much tuna?
No, chef. First time ever.
Tunas cook beautifully.
Narrator: And megan's tuna...
You've cooked the tuna absolutely spot on.
Narrator: Earned them each a black jacket.
Thank you, chef.
Narrator: For the final challenge of the day...
Tonight, I'd like to bring you all back to your roots.
Both: Hey, steve.
Narrator: Chef ramsay wanted steve...
Hi, emily.
Narrator: Emily and antonio...
Good job, antonio.
Narrator: To cook a dish inspired by their family.
Amazing.
Narrator: In judging, the remaining three
did not make it easy for chef ramsay.
But this is tough.
Narrator: In the end, it was...
Emily.
♪
narrator: And...
♪
antonio.
Narrator: Who were sent home,
awarding steve...
Congratulations.
This is the best moment of my life.
I'm not gonna lie to you.
Narrator: The last black jacket.
I feel like I made it.
Narrator: And cementing the final five
to compete for the head chef position
at gordon ramsay steak, paris las vegas.
And now, the continuation
of "hell's kitchen: Young guns"...
You have a whole bottle of champagne?
-Shut up. -Yes.
(laughter)
(upbeat music)
ooh! Yay!
New pots.
What is that?
"congratulations.
"a top-notch chef deserves top-notch cookware.
Please enjoy your brand new all-clad cookware."
thank you, chef! We love you.
♪
I'd say hard.
They're all hard, steve. None of them are soft.
No, this one's good.
Steve, I'm telling you, it's not right.
Oh. Oh, my.
Oh, my.
I told you.
I'm stubborn at times, brynn. I'm sorry.
You have to know this about your future husband, okay?
I know.
Steve and I have the funniest relationship.
Like, the flirtatious stuff has, like,
escalated within these past weeks.
-(both laughing) -you two stuck together.
We have love in the air?
-Yes, chef. -Ramsay: Yes.
Whatever you want to call it.
We're gonna be that divorced couple
that still sleeps with each other.
That's fine.
If y'all get married,
you have to have gordon marry you.
Yes.
"do you, steve...
"take brynn to be your lawfully wedded wife?"
I do, chef.
Brynn: What the [bleep] is happening out there?
I'm kind of oblivious when it comes to, like,
people liking me, 'cause I'm really not
used to it 'cause I'm so annoying.
"and do you, brynn, take steve
to be your lawfully wedded husband?"
yes, chef!
You know, I don't know how much he's joking around.
Hopefully, like, he's, like, genuinely a little serious.
I'm full of surprises.
I'm just letting you know this now.
(laughs)
(dramatic music)
♪
good morning.
All: Morning, chef.
Let's go.
When I was your age, as a young chef
in the middle of paris getting my ass kicked,
I learned very quickly that food not only
needs to taste great
but needed to look great as well.
Nowadays, a couple of photographs
taken from a guest's telephone
can make a restaurant go viral instantly.
I want to show you some dishes of mine
that have been designed to attract customers.
♪
holy hell.
Ramsay: Top row, we have this beautiful poached rhubarb
with an incredible sorbet.
-Beautiful poached lobster. -Wow, that's good.
-Beautiful lamb cutlets. -Damn, that's good.
-Delicious poached peaches. -[bleep], that's good.
Poached halibut with alaskan king crab.
-Stunning, right? -Yes, chef.
Gorgeous. I mean, works of art, but they're so simple.
Today, in your first individual black jacket challenge,
I'll expect visually stunning dishes
that taste as good as they look.
-Excited? -All: Yes, chef.
Good. Your 45 minutes starts now.
Let's go.
(dramatic music)
♪
steve: Let's see what we have in store.
Chef ramsay's telling us to basically make
a work of art on a plate.
So I'm gonna go with a whitefish just because
it's something that's easy to make pop on a plate,
but I'm not gonna lie.
I'm a little intimidated.
♪
grabbed everything fast. You know what you're doing?
-Yeah. -What are you gonna do?
Make, like, a little glazed carrot purée.
Yep.
I'm making the pan-seared scallop
with a glazed carrot purée.
I'm just getting into my own zone and loving what I do.
It's not hard.
What makes these [bleep] pop is simplicity.
You got a dish in mind?
Um, I'm thinking, like, a citrus-marinated duck.
-Mm-hmm. -Some sweet potato purée.
-That's what I got right now. -Love it.
This is definitely a challenging challenge.
We're all in black jackets now,
so this is the big leagues.
It's definitely a higher caliber.
There's really not any room for error.
♪
out, out, out, out, out.
-Uh, kiya. -Doing the kiss methods, chef.
Keeping it simple, stupid.
I really hate plating.
I hate it with a passion, with a dying passion.
I honestly have no skill with it,
which is funny because I'm a very artistic person.
But playing just throws me off.
I'm just trying to figure out--
yeah.
Exactly. What can you do with it?
Uh, yeah. I don't know.
Pretty sure kiya's gonna struggle just because,
you know, being from barrelville,
she didn't get a lot of exposure
to beautiful food like this.
Jason: You got 12 minutes.
I doubt, you know, mom was using tweezers
to put [bleep] garnish on a plate.
So you have everything up?
Yeah, I got everything on my pass.
I don't see many other people ready to plate.
Seven minutes left.
I'm just excited I got seven minutes
to plate this dish,
and really focus on making sure it looks perfect.
The tongs.
I was just trying to put the blood orange
on top and go that way.
I have decided to individually pick
the little clementine and blood orange crystals,
like, one by one.
And this [bleep] is hard. Like, I tried using tweezers.
Them bitches exploded the little pods,
so literally only a psychopath would choose to do this,
and maybe that says something about me.
Five minutes, guys. Right?
Chef ramsay will love these individual little pods!
Two minutes.
Let's go.
♪
20 seconds remaining.
Come on, ladies. Come on, brynn.
Finishing touches now.
Let's go. Ten...
Nine, eight, seven...
Six, five, four...
Three, two, one...
And serve.
Well done.
You guys clearly got the message.
They look so good.
I'm gonna snap off some pictures.
Would you mind?
Jump in, please. All of you.
Selfie time. Let's go.
(upbeat music)
joy, they look that good, I'm gonna pop off some photos.
(laughter)
he's just such a dad.
He's not some, like, angry chef all the time.
It's just nice to see the other side of him.
-You happy with, that? -Yes, chef.
How good does that look?
I think it's the best plate I've done so far, chef.
-Yours looks really good. -Thank you.
Nice crisscross on how you cut your duck.
These are really popping.
You guys made me do this.
♪
oh, boy.
You know, now that I've got these pictures,
I've just suddenly thought of something.
I'm gonna post your dishes live
right now on my social media feed...
-Chef! -To my 7.5 million followers.
I don't really even know what to think about that, honestly.
It's [bleep] nuts.
We are live.
That's gone out there to 7.5 million followers,
and their votes are gonna factor into which dish
is the best in today's unique first black jacket challenge.
7.5 million, million people
are gonna be rating our dishes,
so it's out of our hands.
It's out of chef ramsay's hands at this point.
So fingers crossed. Public, please like my dish.
-Brynn: Awesome stuff. -Ramsay: Come on.
Today, we have a phenomenal guest judge.
He is a world renowned chef,
cookbook author, restaurateur,
and he's been awarded the title of la's best chef.
Please give a warm welcome
to the amazing ludo lefebvre.
(grand orchestral music)
bonjour. Hello, chef. How are you?
Chef ludo, definitely a really, really talented chef.
-(indistinct) -very good, thank you.
Welcome back. Good to see you.
Please.
That's huge to have him here with chef ramsay.
Any of you guys speak french?
(speaking french)
(jaunty music)
that means, like, I don't speak french...
In french.
Ah, bon.
Okay. It's okay. I speak a bit english.
Okay, ça va.
Well, today, chef ludo and I are gonna taste all your dishes
and score them each on a scale of one to five
for a possible ten points per dish.
Also, my 7.5 million followers
are ranking which dishes they like most.
Those points will be added on to ludo and my score.
-Excited? -All: Yes, chef.
First up...
Brynn. Let's go.
Oh, lord.
Black jackets, these don't come easily.
We earned these, and so I feel like I have a lot to prove.
So I was like, "okay, brynn, don't mess up.
Don't mess up."
here you have a pan-seared scallop,
and underneath is a coconut sauce.
Visually, chef, what do you think?
I think it's beautiful visually.
Very clean, colorful. I like it.
I love the sear on the scallops.
And the cauliflower. Good choice.
Chef, dig in.
(dramatic music)
wow.
Good flavor. I love the crunchiness
of the cauliflower.
Well balanced.
-Seasoning's on point. -Thank you.
You got enough sweetness as well
from the scallop.
Chef, time to score.
Out of five, what would you like?
-I give a four. -Four.
Yeah, I would give it a five if you put it
on a different plate.
'cause you got white on white, which is a no-no.
That's a very strong four.
-Thank you. -Good job.
-Bravo. -Bravo.
Eight points. Well done.
This feels really nice.
Right now, I'm in first place. Hopefully it stays that way.
Next up, steve, please. Let's go.
♪
describe your dish, please, for chef.
I have a blood orange
and fennel poached haddock,
and it's got a glazed vegetable ragout
in a cauliflower and turnip purée.
It's also got a blood orange beurre blanc.
So, visually, you got a lot of white going on there.
So you need to just enhance that.
Again, I would've changed the color of the plate.
Yeah, the haddock is cooked well.
The orange, it's very good, but you don't have enough.
Purée could be a touch finer. It's a bit grainy.
Chef, out of five, where are you going?
Ludo: A three.
Yeah, I think it's a fair point.
Yeah, I think so too.
-Three as well. -Thank you, chefs.
Good total score. Six.
(exhales)
kiya, let's go, please.
I just tried to make it look pretty,
but pretty to me isn't really, like, food pretty.
-Thank you. -You're welcome.
I'm just hoping that mine's not, like, the bottom.
Kiya: Yes.
♪
narrator: While chef ramsay's social media followers
are weighing in on the presentation...
Thank you.
Narrator: Kiya is worried she's made a poor impression
with guest judge ludo lefebvre.
-More color's always better. -More color.
Okay, makes sense for your dish.
I mean, good showing on the plate.
-Great choice. -Yeah, great choice.
-Really good. -Good plating.
(exhales) whoosah.
Explain to chef, please.
So underneath is a yellow cauliflower purée.
And then I seared the haddock in a brown butter.
Let's go try.
When it glistens like that, you saw chef
just flaking away there like that, look.
Yeah, see, look at this.
-Beautifully done. -Thank you.
Score, chef, out of five, please.
-I give you four. -Thank you.
You know, I wanted more finishing on there.
So I'm gonna give it a three.
Good job. Seven out of ten.
-Good job. -Thank you.
Right, next up, trenton. Let's go, please.
I'm looking at these other plates.
This was out of their ballpark, honestly.
Petite food, small plates, that's where my heart is.
So I have pan-seared scallops
with glazed carrot chive flour, pomegranate, and dill.
You win me already with your dish
because it's so colorful; it's so well plating.
Ramsay: It pops.
Yeah, good job. Good job.
Ramsay: Dig in, please.
Purée is what?
Trenton: It's a glazed carrot purée.
-Everything is well balanced. -Wow.
I would say it's almost a perfect dish.
Thank you.
-Wow. -Yeah, great balance.
Chef, where we going on marking?
I give a five.
Chef, I completely agree.
Five. Excellent.
-Good job. -Good job.
Like, that's his number one. For sure.
My pleasure.
God, that means so much.
A perfect score. Like, wow.
Next up...
Megan, please. Let's go.
I'm a little nervous because
both chefs are loving trent's dish,
but I'm confident in my dish,
and I think mine's just as good.
So for you, I have a pan-seared duck breast.
It's a sweet potato and ginger purée,
and then a little pomegranate salad
with a citrus vinaigrette.
Good job on the visual for the duck.
-It looks beautiful. -Thank you, chef.
I like when people show the skin like that.
It's elegant. Cooked beautifully.
-Thank you, chef. -Really beautifully.
Love the idea of the pomegranate.
To have the confidence just to put that on the plate.
Yes, chef.
It's almost also a perfect dish.
Perfect dish. I agree.
-For me, it's a five. -Thank you, chef.
-Hands down, without a doubt. -Thank you, chef.
Ramsay: Chef?
-Five, too. -Five, too.
Thank you so much, chef.
Five and five is ten.
Very good dish.
Well done.
What a perfect timing to have you guys
cooking with that level of finesse.
Wonderful surprise, right?
I'm pretty impressed about your skill.
As young as you are, bravo. Good job.
Excellent. So the online votes have been tabulated.
The public have spoken.
Let's find out how you scored.
Let's start off with brynn.
Check and I gave you a total of eight.
Social media gave you a score of three points.
You finished third.
Brynn: The public has spoken.
Not that I completely approve of the public's decision,
but I guess we're all critics now,
now that we all have phones.
Next up, steve.
We tasted your dish and gave you six out of ten.
Social media scored your dish...
In fifth place.
-That earned you one point. -Oh, okay.
Total score of seven.
Steve: You know, it's fair.
I'm not necessarily upset.
I'm just gonna take the criticism
and apply it to the future.
Ramsay: Next up is kiya.
Chef ludo and I gave you a total of seven out of ten.
Social media scored your dish...
In fourth place.
Two points. That gives you a total of nine.
Not getting dead last is nice,
but getting second to last isn't any better.
So now we have two of you, trenton and megan.
Chef and I gave you both perfect scores.
Social media are gonna decide the winner
because chef and I can't.
I get the sense that trenton doesn't think
I'm a strong cook, so...
You know, I'm just ready to kick his ass, honestly.
The chef who got the most first place votes
from my social media followers,
congratulations goes to...
Trenton.
Thank you so much.
Bravo.
First, black jacket yesterday, and getting number one today,
so that is [bleep] amazing.
Young man, you finished with a perfect score of 15.
Megan, 14. So close.
Trenton, how you feeling?
Feel amazing, chef.
And so you should. Megan, a close second.
Yes, chef.
-Extraordinary, right? -Yes, chef.
Runner-up is never good enough.
-Thank you, chef. -Good luck.
-Bye, guys. -So, you know,
I'm coming back with a vengeance, for sure.
Well, trenton, today you're headed to hell's kitchen.
(all snickering)
not this hell's kitchen, of course.
The one down the street at caesars palace, las vegas.
All right.
Oh, shnazzy.
Trenton, you will receive a very special vip private tour
from hell's kitchen and head chef
and season 17's winner, michelle tribble.
-Wow.
After that vip tour at hell's kitchen,
you'll head over to rao's.
Famed owner and restaurateur frankie pellegrino
knows meatballs better than anyone in the country,
and he's sharing the family secret with you personally.
That's amazing.
-Excited? -Absolutely, chef.
And so you should be.
This guided tour of hell's kitchen
and rao's meatballs master class
is for two of you.
Ooh.
Who would you like take with you?
(dramatic music)
I fully do not expect trenton to take me on this trip,
because that is not who he is as a person.
If anything, he's definitely taking megan.
♪
-ready to go, steve? -Oh, really?
(laughter)
wow, steve. Excited?
-Yes, chef. -There's another surprise.
A big, big, big, big, gift waiting for you in the dorm.
-I'm ready. -Okay.
Say good-bye to the girls.
-Bye, y'all. -Bye.
Bye.
Aw, trenton, bro, thank you. That was a shocker.
Oh, [bleep], what's it gonna be,
what's it gonna be?
You're a cool dude, trenton.
Maybe I'll get over the fact that you fart in your sleep.
Let's see.
Oh, my god.
-Oh, wow. -Oh, my god.
That's a lot of stuff.
Oh, my god.
Good lord.
-Coffeemaker. -Coffeemakers.
Oh, my god.
Thank you to oxo for the incredible coffeemakers.
I am thrilled.
[bleep]
that's gonna make some fire coffee.
Today, we received a huge crate of peppercorns.
Multicolored.
But the problem is, those silly deliver guys
got them all mixed up together.
So I need those peppercorns separated.
Now, once they're all sorted,
grind them up by hand
with your own mortar and pestle.
It is boring work, but it needs to be done.
-Both: Yes, chef. -Let's go.
♪
hello, welcome in. I'm michelle.
It's a pleasure to meet you. Trenton.
-Nice to meet you, trenton. -Steve.
-Steve, nice to meet you. -Nice to meet you.
Welcome to hell's kitchen.
Let's take a tour of the restaurant.
So this is our open kitchen. We have our blue team here.
We have, of course, our red team,
just like on the show.
Fun fact: We sold 180,000 wellingtons since we've opened,
and these guys work really, really hard to make sure
that everything's up to standard.
Hell's kitchen over at caesar's, is--
it's thumpin' in there. It's just so much energy.
Amazing.
This is just rude.
This peppercorn picking is getting to all of us.
Who the hell thinks of this [bleep]?
We're just a little deflated right now.
(sighs)
[bleep]
would you have taken trenton with you if you won?
[bleep] no.
If you win...
-Oh, absolutely. -For sure.
This just lit a fire in my ass.
I'm coming back for some vengeance.
Frank: Congratulations.
Welcome to rao's.
For you to make it to the top, my man,
that's a big deal.
-It's been good. -Lot of hard work?
-Oh, yeah, yeah. -Patience, perseverance.
-Absolutely. -Gotta keep punching it.
Talk about hospitality. This guy gets it.
He knows it.
Well, I'm kind of sharing some of my
secret meatball recipe with y'all.
We have beef, veal, pork, minced garlic, and parsley.
I'm gonna show you how we put that all together
and make some magic meatballs.
Man, I love meatballs.
You gotta fold it in, like you'd be doing a dough.
We're gonna roll it together.
Keep going. Let's get it nice and tight.
So look at that. Isn't that beautiful?
-That is. -Nice, golden brown.
They're gonna be about 75% cooked.
Then once we absorb some of the excess oil,
into the sauce and let it cook for another 20 minutes.
-So now... -Oh, yeah.
Voila.
This is good balls. Oh, my god.
That's the best meatball.
An extravaganza of flavor.
(dramatic music)
♪
trenton, do you still need corn on the grill?
Yeah.
Listen, you gotta wash this, okay?
Yeah, you got it.
I'm working on the red side now.
-Why does apps need tongs? -No reason.
It was like a learning curve setting up the entire service.
How much were we apart making these crusts?
- Like, two minutes is what-- -hey, I wouldn't do
a whole bunch of those because she doesn't like
a shoemaker way of doing things.
I'm just, like, pissed because there's multiple things
that I'm telling trenton not to do
for chef christina's side of the kitchen.
You keep dumping the ice out of this?
Yeah. There's not supposed--
she doesn't like any ice in this.
You're not on the blue side of the kitchen anymore.
You're in chef christina's kitchen.
Who set up pizza station?
I did.
We're open in [bleep] ten minutes, dude.
I don't know what this lack of sense of urgency is.
Tonight, it's a big night. This is it.
The whole brigade needs to work together.
I can't say red team, blue team anymore,
but I can say black jackets.
Let's go.
-Marino. -Si, chef.
Open hell's kitchen, please. Let's go.
(speaking italian)
(dynamic music)
♪
narrator: Tonight's dinner in hell's kitchen
is one of the biggest events on the vegas strip.
I'm excited. This is great.
Narrator: As guests enjoy the hell's kitchen museum...
Oh, that's lovely.
-There's the man, huh? -Serious face.
I'm already hungry.
Narrator: And the opportunity to be served
by chef ramsay's final five.
Imagine every station you've got,
you're running it like a head chef.
Yes, chef.
That's the secret of black jackets, okay?
Narrator: With all orders coming out of one kitchen...
Everybody's gonna do great.
We're gonna be on top of our [bleep].
Narrator: Tonight will be a night to remember...
Cheers to the black jackets, guys.
Narrator: As the black jackets
face another big test.
Okay, here we go, guys. Good luck to all five of you.
Vocal and highly communicative, yes?
-Yes, chef. -Six-top at table 31.
Two beef tartare, two scallop, two risotto, two carbonara.
-Heard? -All: Heard, chef.
Thank you. Who's in charge of the apps?
Both: We are, chef.
That's right. Thank you.
When you get the black jacket status,
you need to become a new person,
like right then and there.
-Seven on riso? -Seven minutes.
Heard that.
You have to strive for perfection.
Kiya, check in with her. Taste each other's.
Teamwork, yes?
Megan and I are gonna be, like, the dynamic duo.
(upbeat music)
engage, you three. Call it back.
-Yes, chef. -Kiya, how long on those risos?
I need the beef tartare.
Kiya, I'm walking these up to smoke, okay?
Black jackets, we are moving now, yes?
-Both: Yes, chef. -Let's go.
Both: Yes, chef.
They're, like, synced up.
It's powerful.
They're just kind of flowing back and forth.
-Carbonara? -Good.
Okay, I'm gonna walk my carb.
They're, like, meg and kiya, the wonder twins.
-You want to combine? -Yep, combine.
Okay, sweet.
Risotto, let's go.
Walking riso, right now.
Hot pan, chef.
♪
this risotto is very good.
On order.
Entrée, two halibut, two lamb, two new york strip.
-Heard, chef. -Heard.
Yes, chef. Oh.
We're sending entrées. Engage, now.
Don't screw it up. Let's go.
I'm gonna drop my first two halibut in, like, two minutes.
Heard. I'm dropping my steaks.
Heard.
(dramatic music)
you good, brynn?
I'm good with--what?
Get in the game, brynn. Switch on.
Decisive and clear. Let's go.
-You okay? -Yes.
-Anything I can help you with? -Can you oil that pan for me?
I got it, I got it.
I want a little bit more composure from you tonight.
-Yes, chef. -Yeah?
I know you're up against it in here.
-Yes, chef. -Big, deep breath.
Yes? And we absolutely prioritize and focus, yes?
Yes, chef.
Three minutes, the six-top, yes?
-Yes, chef. -Call it back.
Call it back.
I could tell brynn was getting flustered.
Three minutes on the two halibut,
two new york strip--no.
She needs to focus, especially this far into the competition.
You don't have time for anxiety and all that [bleep].
You've made it this far.
You just gotta be confident within yourself.
Three minutes on the two halibut,
two lamb, two wellington.
There's no wellington on that six-top.
No answer.
Might as well talk to my [bleep] self.
There's no wellington on that six-top.
-Yes, chef. -Thank you, chef.
-Come on.
I'm not even running the section,
and I know what the [bleep] is going on there, okay?
I don't know. I'm just...
I'm in my head.
Ramsay: That's the sign of a panicked chef.
We are not panicking.
Let's go.
♪
(dramatic music)
three minutes on the two halibut,
two lamb, two wellington.
There's no wellington on that six-top.
-Yes, chef. -Ramsay: Thank you, chef.
That's the sign of a panicked chef.
We are not panicking. Come on.
Two lamb, two new york strip, two halibut.
Thank you.
I want to be chef ramsay's protégé.
Gently on the halibut. Let's go.
-Yes, chef. -Gently.
The position that I'm in right now,
it sucks.
90 seconds for the six-top.
-Is that good for you? -Heard.
Yeah, that's good for me.
But I'm not going down without a fight.
Walking halibut now.
Heard, halibut.
Lamb is following.
♪
-now get up. -Yes, chef.
I want to hear the voice. Where is it?
-Where's the brynn? -It's here, chef.
Bring it out, open up. Let's go.
-Understood. -Let's go.
Nicely cooked, that halibut.
♪
good, steve. Meat heavy tonight.
Well done. Come on, let's go.
Thank you, chef.
My mother's not dead; she's in the kitchen.
Oh, my god. That looks wonderful.
♪
on order. Four covers, table one.
Entrée, two halibut, two wellington.
-Heard? -All: Yes, chef.
Fire on all cylinders, guys.
-Yes, chef. -How long for the halibut?
Three and a half.
Garnish, three minutes to window, yes?
Yes, chef.
Trenton, run it through. What's the entrées?
What's going?
We got two halibut, two wellington, chef.
That's right.
Kiya: Trenton has been solid the entire competition,
but whenever you have people thrown on stations
they're not necessarily used to,
that shows you how they're gonna handle
stressful situations.
Trenton, this is your moment. Let's go.
You need to get in front of them with garnish.
-Absolutely. -Let's go.
Wakey-wakey. Let's go.
♪
engage, engage, engage. Eyes left and right, yes?
-Yes, chef. -Eyes on the prize.
-Trenton, let's go. -Heard.
This is the final sprint,
and the only way out is through the fire.
How the [bleep]? How'd it get on fire?
♪
trenton tonight is like a boat sinking.
You're burning there. Yeah, burning.
Let's go caramelize, not burn. Big difference.
-That's not-- -ramsay: Come on, trenton.
And the captain not realizing
there's a hole in the bottom of boat.
Walking halibut now.
Now.
Garnish the window. Move it, trenton.
Nicely cooked, yes?
Nicely cooked, that halibut.
Okay, let's go, garnish.
No answer. Garnish?
I'm dressing the wellington. Let's go.
Trenton: You have good days, you have bad days,
you have days where everybody [bleep] up.
You should be up first. End of story.
-Say yes or no. -Yes, chef.
That's it. [bleep] off.
Let's go.
Trenton: If you don't think you're ready to be pushed don
and have everything falling around you,
and just not being able to pull yourself back up,
then you aren't ready for this.
Where's the mash?
-Young man? -Yes, chef.
-Mash! -Yes, chef.
Yeah, today! Thank you!
I love what I do.
Every day, I strive to be better and better
and better and better.
Service?
Here, we're going, yes? Thank you.
-Bon appetite. -Thank you.
Dig in!
-It's perfect. -How's your halibut?
It's so flavorful.
On order. Four covers, table two.
Entrée. Two halibut, two wellington.
-Heard? -All: Yes, chef!
Are the wellington in?
Wellington's going in now.
Come on, now. I want to hear some urgency!
Let's go! Don't fall asleep, steve!
Heard, chef.
After my performance in this morning's challenge,
I kind of have to show that I belong here.
I'm ready to kill it.
First round of wellies is resting.
Hey, psst, you spoke to yourself.
-You didn't talk to me. -Heard, chef.
Engage with me, study me, look at me eyes,
and [bleep] stare me out.
Chef ramsay wants you to look somebody in their soul
and tell 'em like, "six minutes!"
look at me. Time, yes?
And steve just can't do it.
-Chef, wellington rested? -Wellington is resting.
Thank you. That gives me confidence.
Yes, chef.
You know, I'm projecting my voice
to the best of my ability.
How long do you need, steve?
-My wellington's resting. -I need three minutes.
Three minutes is perfect.
Steve, I wanna hear you. Let's go.
Yes, chef.
Do I need a [bleep] megaphone? Like, I don't get it.
Steve, I'm two minutes out.
-No answer. -Steve!
You talk to me all the time in the dorms,
and then we get into service and you're just like,
♪ doo-doo
steve and brynn, I still haven't heard.
Steve, walking in 30 seconds.
Heard, 30 seconds. I'm slicing my wellies.
Behind, coming down.
Walking wellingtons.
(suspenseful music)
♪
steve.
Steve, urgently. Come over here.
Oh, god. What did I do now?
(sighs)
♪
(suspenseful music)
steve, urgently. Come over here.
Uh, wellies are on point. Nice and pink.
-Yes, chef. -Now...
I've got medium and medium well.
-Heard. -Yeah, I need pink wellington.
-Have you got two more? -I've got two more.
Let's go! Don't look so shocked, steve.
Are you walking?
I'm walking my wellington right now.
It's like a fire under my ass.
The magic is in the pinkness, yes?
Yes, chef.
It makes me want to do even better to impress him.
-Steve. -Yes, chef?
Nicely cooked, the wellington.
Heard, chef.
Service.
What's the verdict?
Amazing.
-Oh, wow. -This is really good.
Last table, guys.
I want it going out like the first table, yes?
Walking garnish.
Good, let's go. I'll take it.
Walking my wellington right now.
-Walking with the salmon. -Good.
Narrator: With a few hiccups behind them,
the final five work together...
Great job, fellas.
Narrator: To end their first black jacket service
on a good note.
All good? You're happy?
Excellent. Excellent.
All of you, look at me.
That was a black jacket-worthy service.
Did it feel good for you?
-All: Yes, chef. -Well done, all of you.
All: Thank you, chef.
(dramatic music)
♪
it finally happened.
The young guns were firing on all cylinders.
Did you notice a difference?
All: Yes, chef.
Now the bad news.
The competition must go on.
You need to come up with two nominees
that you feel are not ready to become my head chef
and my next protégé.
Get back to the dorms and think about everything.
-All: Yes, chef. -Get out of here.
All of you, good job.
-Thank you, chef. -Thank you, chef.
This is the hardest decision we've had to make thus far.
You've got to dig deep down to the dirty bits of it,
all the little things people have done.
In the end, somebody's got to go home tonight.
I feel like we can all kick ass in service,
and we all can kick ass in certain challenges,
but, like, can you see yourself
running a massive-ass restaurant
in the middle of las vegas?
I--I feel like that's what it boils down to.
Yeah, I feel like ever since I've been here,
I've grown tremendously.
-Same. -Well, me too.
But like who do you think is the lowest two?
I think brynn, honestly,
because just the anxiety attacks,
you start crying in the middle of service.
I just think mentally you're not ready,
and I just feel like I just don't see you
running a restaurant
on the strip in the middle of vegas.
See, that's why I'm frustrated about me
'cause I know that right now it's just a mental game
'cause I know y'all think I'm a strong cook
because I am a strong cook.
I feel like, you know,
if me having anxiety was really an issue for him,
I wouldn't be wearing a black jacket right now.
I feel like I won't go home today
because I have been able to get through these mental issues.
And steve, like, I think you haven't stepped up,
but you're super solid.
Do I see you running a restaurant
with how reserved you are?
I don't see that.
Like, every night I said you got to be louder,
and that's been a problem all the way across the board.
I just think you're quiet.
I was pushing it out there today during service.
But it's just like I really only feel the need to speak up
when I need to.
I'm super shocked that trenton chose me.
You know, he got a little behind today,
so yeah, it's kind of unusual for garnish
to be the quietest person in the kitchen.
We should look into that.
Kiya, I don't see the finesse.
I don't see the finesse.
Now I have a slight problem.
Don't act like I can't learn
because clearly I've learned something
this entire process.
My plating, if you're talking about my finesse on plating,
like, that's [bleep].
I feel like trenton puts himself
on this [bleep] pedestal that doesn't exist.
He thinks he's above all of us,
but really, it just makes him look like a little bitch.
Now like I'm leaning towards [bleep] trenton.
He did not perform tonight.
This night, that was the worse service I've worked,
but we're basing it all the way across the board.
Like, I look at her plating and I don't see progression.
She's [bleep] up the past four challenges.
You guys have worked with her.
Have you seen her grow?
I definitely want to backhand trenton.
I have seen her adapt...
Or just punch him straight up in the face.
But have you seen her grow?
I'm a pretty strong person.
I could just break his nose if I really wanted to.
I'm talking to you...
And you're gonna listen to what I have to say.
Yeah.
I would like to reiterate the fact
that I literally came from knowing nothing,
besides what my mother has put on a plate for me
in front of my face, and teaching myself.
I'm--I'm to this point with all of you.
So don't tell me I can't learn finesse.
Where--where--like anybody else have any [bleep] input?
Kiya: What this whole conversation comes down to
is, like, if you were cooking in a restaurant,
would you rather have somebody like steve running it,
or somebody like me running it,
or somebody like brynn running it?
It's really hard when you have good people.
(trenton groans)
♪
-megan. -Yes, chef.
First nominee and why, please.
Our first nominee is brynn, chef.
-Brynn? -Yes, chef.
Why?
We just feel she has a lot to learn
and a lot to grow into.
Wow.
Second nominee and why.
Our second nominee is...
♪
we came to the consensus, uh...
♪
megan, I need a voice.
Uh...
♪
(suspenseful music)
narrator: After the first black jacket dinner service,
chef ramsay has asked the final five
to nominate two chefs.
Their first nominee was...
Brynn, chef.
Second nominee and why.
Second nominee is, uh...
♪
megan, I need a voice.
Um...
♪
steve, chef.
Steve.
It was really, really hard, chef.
We just feel, um, communication has been
an issue across this competition.
Very tough, indeed.
Brynn, steve, step forward, please.
♪
-okay, brynn. -Yes, chef.
An amazing journey.
You have this bump of anxiety that you get over.
Then when you're settling down,
it's almost like a different brynn.
Yes, chef.
What is the issue?
Ooh, sorry.
I'm young, so I'm still learning a lot.
Um, but you know, it is that self-doubt.
You know, I get that little anxiety,
but I get over it, and I get through it.
And the more experience you have,
the shorter the moment of anxiety.
Yes, chef.
So tell me, truthfully,
why should you stay in hell's kitchen?
I have been learning so much.
I just need to keep working on it,
which I am daily, weekly, monthly.
I'm so hungry for this position,
and I know that this is the one challenge
that I have to overcome.
-Steve. -Yes. Chef.
You've been one of the most consistent chefs
in this competition.
The finesse you hold
is extraordinary for a 21-year-old.
You cook with confidence, and you have the swagger.
If there's one thing that I doubt right now...
It's the voice to back up the cooking.
Tell me, honestly,
why do you think you should stay in hell's kitchen?
Um, from a young age,
you've been, like, one of my biggest inspirations,
and learning from you has kind of been, like, one of my goals.
And, like, to be your protégé,
and to be molded into that great chef
is kind of what I'm looking for.
Yeah, I could be more vocal.
I'm working on it, but I'm stable up here as well.
Just, like, mentally I'm a rock when it comes to this.
Sometimes when you shut down internally,
it gives the impression that you don't care.
How can you turn that around?
I don't really know how to do it,
and I'm kind of hoping that you can teach me how to do it.
This is really tough,
but this competition is coming to an end.
I wish I could have five protégés.
That's not the way it works.
My decision is...
Steve.
Take off your jacket.
(somber music)
♪
young man,
there is no doubt in my mind
that you're going to have a great career.
Let's get that absolutely clear.
Your attitude has been solid, you haven't complained once,
and you've come back fighting time and time again.
After this competition is done, my door is still open.
-Thank you, chef. -Okay?
In fact, keep your jacket.
(chuckles)
okay? I don't want it.
♪
-thank you, chef. -Take care, steve.
Thank you for being such a worthy competitor.
Thank you for having me.
It's bittersweet.
I came here to learn as much as possible
from chef ramsay.
Show me your second gear now, and show me your third.
-Let's go. -Yes, chef.
I definitely feel like I learned so much.
Every minute I need to hear from y'all, all right?
Every--every--every 60 seconds I need to [bleep] hear it.
Chef ramsay has definitely boosted my confidence
a whole hell of a lot.
Your control of cooking fish and meat is perfect.
Thank you.
Shrimp and grits?
My grandmama's favorite.
The final black jacket chef is steve.
I definitely had a good time.
♪ season 20, "hell's kitchen" ♪
♪ gordon ramsay's mad 'cause we gave him raw chicken ♪
and I'm super grateful for the experience.
[cheering]
(laughter)
overall, hell's kitchen has meant the world to me.
I know I made grandma proud.
You know, she's the whole reason I'm here,
so I know she was looking down watching the whole time.
And I know she's happy, so that's cool.
-Young lady? -Yes, chef.
Back in line.
♪
spot mistakes and come back with a solution.
Leadership is the sign of a great chef.
-Is that clear? -All: Yes, chef.
It is very, very close between you four.
Get ready to dial up that volume.
All: Yes, chef.
Goodnight.
All: Goodnight, chef.
How do I now prove to the other chefs
that I am a force to be reckoned with?
The moment that I stop doubting myself
is the moment that everyone needs to start worrying,
and that moment's about to happen.
Trenton: There's only four people left now,
and I feel very good about the next few days.
I just got to keep my head right,
and just kind of keep moving forward,
and may the better man win.
Ramsay: Steve still has a lot to learn.
Unfortunately tonight,
he learned that silence in the kitchen isn't golden.
It's goodbye.
♪
(dramatic music)
narrator: Next time on "hell's kitchen"...
Tonight, each of you will run your brigade
to show me you're ready to be head chef.
All: Yes, chef.
Narrator: The final four face off
in their toughest dinner service yet.
-Study the ticket... -Yes, chef.
-Run your brigade. Let's go. -Yes, chef.
What is on there that we'd never serve?
I don't know, chef.
I'm just [bleep] up every other ticket.
Narrator: But will the pressure
be too much for one chef?
Don't beat yourself up.
You're better than that.
So what's your count now? Wake up!
Narrator: And when one chef
lets the power go to his head...
-I'm gonna say four, trent. -Tell me in [bleep] real time.
Trent is just being so aggressive right now.
Like, he needs to just chill out.
-Trenton. -Yes, chef.
Narrator: Will chef ramsay
be able to take back control of his own kitchen?
[bleep]!
Narrator: Next time, on a truly shocking episode..
Do you not realize what you just gave to me?
Narrator: Of "hell's kitchen."
(screams)