[narrator] Previously on Hell's Kitchen...
- Here come your bags
- [Alex] That's a lot of bags
[narrator]
The black jacket chefs each had to cook
with ingredients from different cities
- [Dafne] God, my hand's shaking
- Oh, my God
[narrator] The man from Tennessee, Alex,
crushed his crab from San Francisco
Every element,
from the crab itself to the avocado puree,
- all refreshing and tasty
- [Ramsay] Very nice start
- Seat belt on
- About to be a bumpy ride
[narrator] But was bumped
from his first-class seat by Sommer,
- who made mahi-mahi from Miami
- I love what you did with the mahi-mahi
So I think you should have a seat
in first class
[Ramsay]
Congratulations, Sommer. Well done
[narrator] Ultimately, it was
Cheyenne's tasty New Orleans Jambalaya...
You climbed a mountain in minutes
...that had her flying high
with the victory
I think your career is about to take off
[narrator]
Unfortunately, a crash at the reward...
was a sign of things to come
at dinner service
- Lobster. It's ice-cold and raw
- [narrator] As the black jacket chefs
- struggled to get in sync...
- Tell me the truth
- You forgot the scallops
- ...Dafne and Cheyenne had no problems
pointing fingers
Definitely Dafne's fault that
not enough scallops ended up at the pass
- Get it together now. All of you
- [all] Yes, Chef
I feel like Cheyenne took a rocket ship
and she blasted off this station
[narrator] But the continued errors
from Cheyenne on the fish station...
- You're out of control. Come here
- ...and Dafne on the garnish station...
That's not f*cking cold. That's ice-cold
...were too much
for the final five to overcome
f*ck off out of here
[diner] Oh, no
- [narrator] At elimination they nominated...
- Cheyenne
- ...and...
- Dafne
[narrator] But neither chef
was willing to go down without a fight
When she got busy with garnish,
I just couldn't catch up
I kept my composure
- Cheyenne did none of that today
- [narrator] In the end,
- Chef Ramsay sent...
- Cheyenne
...home, ending her chances
of becoming head chef
at Hell's Kitchen, Caesars Atlantic City
And now,
the continuation of Hell's Kitchen
Get out of here
[Dafne] Dinner service was rough,
but Cheyenne,
she completely was blank in the face
The right person went home
f*cking fought for my life, dude
I said what I needed to still be here
You just looked overwhelmed
and you were lost
We're here to compete
And so today I said what I said
And I am not apologetic for that
whatsoever
Well, that was wild
I mean, dude, I had to fight for my life
I have to say whatever I have to
If people are going to throw me
under the bus and say I didn't help,
then you can go suck a d*ck
I'm a little wary of Dafne
and her tactics
Just because it was kind of foul
She was looking at you sideways, for sure
Yeah. I was going to fight for my life
I don't know
You never know a person until
they have their back against the wall
[Dafne] That was crazy, dude
She f*cking hates me now, for sure
[Alex] Let's go
Rise and shine
All right. We good?
- [all] Yes, Chef
- [Ramsay] Excellent
Right. All four of you, listen carefully
- This morning, it's picture time
- Oh, God
Right, line up over here, please
Come here, photographers, please
Come over here
Alex, why don't you go first
- Okay, guys. Patrick, take it away
- [Dafne laughs]
Oh, my God
This is my VI-Me moment
[Ramsay laughs]
I need some Botox
[all laugh]
Can you tighten these places up,
please? I am
- [Ramsay] It's Dafne time
- [Alex] Yeah, get it
- [Ramsay] You've done this before
- I'm from Los Angeles, Chef
- I love it
- You're such an influencer
Mm, mm, mm, mm!
[Ramsay] Give us some attitude
- [Alex] VIP
- VIP
[Ramsay] Alejandro, love it
[Dafne]
Alejandro, have you done this before?
Have you been a model?
I need one more of you guys
This is gonna go on my Instagram
Ready?
- [Alex] Yes
- [Dafne] Yeah
Listen carefully. As you know,
with the popularity of social media,
one great photo of your incredible dish
can really put your restaurant on the map
Take a look at this
- Wow
- That looks like a painting
It does look like a piece of art,
doesn't it?
[all] Yes, Chef
This one was created
by Monsieur Joël Robuchon
This is a beautiful disc of caviar
surrounded by cauliflower cream
Chef Joël Robuchon is a legend
[Ramsay] Take a look at that
Wow!
[Ramsay]
This is Daniel Humm's signature dish
A beautiful John Dory,
cooked sous vide with saffron fumet
and fresh tomatoes
- Stunning, right?
- [all] Yes, Chef
Daniel Humm's John Dory
was super beautiful
I saw he did the scale-inspired skin,
and that's something
that I've been wanting to do
- Wow
- And here we have my signature dish,
a beautiful slow roasted squab
Your eye just gets drawn to it
You see a dish like that
and you want to go eat it immediately
[Ramsay] I got another one for you
In a moment, all four of you
are gonna go into the kitchen
and make an amazing seafood dish
that's worthy of being featured
by Entertainment Weekly
I love making pretty food
At my old restaurant,
that was what we did
We made art on a plate
Your minutes starts... now. Off you go
[narrator]
In today's final four challenge,
the chefs will be creating
a stunning seafood dish,
with the winner being featured
in Entertainment Weekly
Taking branzino
It's so important that you remember
that people eat with their eyes first
- What's your seafood pick?
- [Alejandro] Branzino
Obviously, the dish
needs to look immaculate
And then it also needs to back it up
by tasting very good
Going Thai with yuzu kosho
- To make a curry underneath?
- Yep
I'm eager to step outside
of my comfort zone
and do something
that I've never done before
This is the Thai snapper
I'm making
a potato-crusted Thailand snapper
I want to do the potato crust
as if it's scales
- [Jason] It's ambitious and I love it
- [Sommer] Thank you
- What are you gonna do with the lobster?
- Seafood polenta with uni butter
I live in California, in Los Angeles
So why don't we do
an ocean, beach-inspired dish?
Putting lobster, clams and mussels
and doing an uni butter with it
- Good choice
- Thank you, Chef
I'm gonna go with the bass. It's meatier
Basically, poach that in a nice broth
The thought of being able to make
a beautifully presented dish today,
with elegant ingredients is very exciting
And do a galangal, parsnip butter sauce
- [Christina] Just under minutes left
- Heard
- Doing okay?
- Yeah
The most important thing
is to get my potatoes down
and get them chilling
So when I'm ready to sear it,
that potato stays on the fish
- Got minutes
- [Alex] Heard
Sixteen. Thank you
This is what the top four is all about
It's going to take all of the technique
and skills that all these chefs have
I just want to prove to people
and Chef Ramsay that I have what it takes
- Just over three and a half minutes
- [Alex] Thank you, Chef
Three minutes. All right, Dafne,
create something beautiful
Be the mad scientist and start plating
- [Ramsay] Make it count
- [Alex] Yes, Chef
[Ramsay]
Beautiful. Micro herbs, finishing touches
Thirty seconds to go. Come on
I am solely focusing on plating right now
I just want to make sure
I execute this dish perfectly
Ten. Nine
Eight
Seven. Come on, Alejandro. Six
Five
Four
- [Christina] Come on, Dafne
- [Ramsay] Three. Two
- [Sommer] Behind
- [Ramsay] One
- And serve. Good job
- [Alejandro] I'm looking around
This is some stiff competition
and everybody's plate
looks absolutely amazing
Here to judge your dishes
on their taste and your presentation
is senior editor of Entertainment Weekly,
Gerrad Hall
Please welcome
Welcome
Good to be here. Thank you
- I'm excited. I'm very hungry
- [Ramsay] It's a pleasure having you
- How important is visual content for you?
- It's everything
We like to direct our readers
to the best things in TV and movies,
but also in food, because, for me,
food is entertainment
[Ramsay] Absolutely, well said
Let's start with Alex, please
Come up to present your dish
to Gerrad and myself
[Alex] Here you are, sir
So I have a striped bass
I seared it, poached it,
I took the skin off
and then fried it,
made a fish skin chicharrón
The sauce is a parsnip uni butter sauce
Gerrad, please
That's a little bite of heaven
These colors are popping for me
That fried skin in there,
it takes it to a whole other place
- Beautiful but simple, in a striking way
- Thank you. I appreciate that
- Solid start. Thank you
- Thank you, Chef
Right. Up next, Sommer, please
[Sommer] I'm confident in my dish
All you can do
is put your best foot forward
And that's what I did today
Wow. Please describe this
I wanted to do
a multicolored potato-crusted snapper
I made a beurre sauce,
and I also used the skin of the snapper
to emulsify that sauce
Your sauce on the bottom is incredible
Young lady, this dish pops
Really good job
- Thank you, Chef
- Thank you, Sommer
Alejandro, let's go
My dish is definitely worthy of a win
Not only do I know it tastes great,
but it looks visually stunning
- And it is literally a work of art
- [Gerrad] Wow
This is my love for Thai food
You have a Thai green curry,
the fish is branzino
It's cooked on the skin side down
the entire time
Then you just have some some
roasted vegetables and some micro herbs
- The fish is cooked beautifully
- Thank you, Chef
I'd like you to jar that sauce for me
- First of all, it's really good
- Thank you
I want to know everything about this dish
If I was flipping through the pages,
this one would make me stop, hands down
Beautiful colors all around
- Thank you
- [Ramsay] Thanks, Alejandro. Good job
Think I might make
my own sauce company after this
Final dish. Dafne, please step forward
Thank you
I feel so confident about these plates
I'm like, "Yeah, here you go."
Wow
Hmm
[Dafne] Because I am a Los Angeles native,
I wanted to give you a little bit
of what the ocean is here
So for the plate you have
that beautiful ocean color
And then a sea urchin polenta
represents the sand
All the clams, the muscles and the lobster
that defines all the beautiful creatures
that are in the ocean
So, I hope you enjoy it
- Oh
- [laughing]
- [Ramsay] Gerrad
- [Gerrad] That butter. Oh, my
- This is doing things
- Thanks
Wow. Yeah
This is elegant, really elegant
- Elegant, beautiful, delicious
- Thank you
I'm thoroughly impressed
- Dafne, thank you
- Thank you
Amazing job
- Good job
- Thanks
Now, for the most difficult part,
whose dish tastes and looks like a star?
[sighs]
The star of this challenge is...
Whose dish tastes and looks like a star?
The star of this challenge is...
I've got to go with Dafne
- [Ramsay] Dafne?
- [Gerrad] It's Dafne
- [Ramsay] Congratulations
- Thank you so much. Thank you
I'm gonna be on Entertainment Weekly
It's a great, great achievement for me
[Ramsay] Congratulations, Dafne
- You're all incredible chefs, truly
- [Ramsay] Thank you so much. God bless
Thank you. Gerrad Hall, everybody
Wow
- Dafne. Congratulations. What a dish
- Thank you so much
I have a very luxurious day
planned for you
Nice
My dear friend Walter Manzke,
the chef patron creator
of the fabulous République
- Wow
- He's reserved a two top for you
There's more
I'm sending you on a shopping spree
I've closed down
one of LA's hottest boutiques,
American Rag
You and your fellow chef will have $,
- What? Oh, my God!
- Wow!
- [Ramsay] Who would you like to take?
- This is so hard
My choice is...
Alex
[Ramsay] Alex
I appreciate it
- He's getting out
- I'm getting out. Finally
Wow
I haven't been out of Hell's Kitchen
in weeks
- I can't wait. Thank you so much
- You deserve it, Alex
Look, look, look
It's Hell's money, literally
Oh, that sounds bad
This is heaven's money
I'm excited about this
[Alex] I'm getting out
Thank you, Dafne
While Dafne and Alex are off spending,
you'll be spending your time back here
hard at work
The New York strip is a hot item
on the menu
We're melting through our supply
of that delicious compound butter
that goes with that New York strip
So today, both of you will be churning
lots of butter by hand
- It's a great arm workout, yes?
- [both] Yes, Chef
Head to the dorms
Christina will tell you when that butter
- is ready for pounding
- [Alejandro] Yes, Chef
Maybe ask Dafne
to bring you something back
[Sommer] f*ck it
Money!
Let's go
[Dafne] Whoo!
[narrator]
While Dafne and Alex hit the town
for some stylish new outfits,
Alejandro and Sommer
are in for a tedious, punishing day
Get going. I'll check in on you in a bit
- It's a lot of work
- Yes
Damn, I wish I still had
my Punishment Pass
But I feel like you already had me
in your head to pick me
[Alejandro] I did
I'm gonna pick Sommer
- [Ramsay] Sommer
- [Alejandro] Yeah
[Ramsay]
Sommer welcome to the Blue Beet Team
- [Alejandro] Hi, guys
- [Ramsay] There you go
- How dare you?
- 'Cause I like to piss people off
[Sommer] I would have never known
Alejandro. He loves getting under my skin
But I think now he knows
that's the wrong technique with me
[Alejandro] I'm ready to get att*cked
by dogs at this point
I'm ready for you to get att*cked by dogs
Yeah, yeah
You're finally out, Alex
It feels amazing
to be out of Hell's Kitchen
So, it's nice to see the sun
[gasps]
This is the best thing I've ever seen
Walking in to the store and I'm like...
[imitates sonar pinging]
Love it. Love it. Vintage everywhere
- Man, I'm just going wild here, Alex
- You look like Blossom
Which was a show that was in the 's
Oh, my gosh
This is the best moment of my life
Yeah!
I don't shop
I don't know where we are
I don't even know how to shop
- I like this
- Very dad-ish. Yes
I mean, I am a dad
I've been wearing
the same clothes for six years
Whoa, douchebag
This is very strange to me
to have to pick out things
I need to find something for my children
- There's little boy stuff over there
- Where?
Do you not see the shirts hanging?
- [Alex] Oh!
- [Dafne] Yeah
[narrator] While Alex and Dafne flex
their shopping muscles,
things are getting sweaty
with Alejandro and Sommer
I would never be caught
with this motion ever again
I don't even want to make eye contact
Hell's Kitchen XXX
[groans]
[Sommer]
Butter churning, it's very tiresome
My arms are already feeling it
This sucks
Oh, God, not even close
I underestimated this punishment so much
It's so much work
for such a small amount of butter
My arms are k*lling me
I haven't had exercise like this
since high school
This is so inappropriate. I love it
I hate it
This looks beautiful
- [Alex] My God. Look at that burger
- [Dafne] Oh, my God
Yeah. This is one of the best meals
I would say we've had
Who do you think
is going to be in the finale?
The two people sitting at this table
One of us is turning the handle
The other one's going to be
hugging Chef Ramsay
- Oh, my God
- I don't know which one's which
- You're my biggest competitor
- Since day one. Oh, my God, Alex
He's just going to k*ll everyone
in this competition
I k*lled all the old people
I just got the young ones to take care of
- Oh, God
- What a friendly enemy lunch
- I love it
- This lunch is delicious
I'm going to kick your ass tomorrow
Either way,
I got a job waiting for you if I win
You're gonna have to b*at me first
[narrator]
With dinner service just an hour away...
- Let's go
- ...Alex and Dafne are back from the reward
And the final four chefs are preparing
for the biggest dinner service
of their lives
- Good luck, guys
- [Sommer] Good luck
- [Alejandro] Just be yourself
- [Dafne] Yeah
Pressure is on right now
It's the final four
There's no room for failure
- Dafne, with me. Just two seconds, please
- Yes, Chef
[Sommer]
I'm not sure what's going on over there
I have so many things
going through my head right now,
that I need to stay focused
- You said there's more in the pantry?
- Yeah, I'll go grab it
I'll grab it
[Alex whistles]
Coming down
I've been to Britain
and your food f*cking sucks
[Alex] That was weird
[narrator] It's less than an hour
before dinner service...
- Dafne, with me. Just two seconds, please
- Yes, Chef
...and Chef Ramsay has called Dafne
to the pantry
Coming down
I've been to Britain
and your food f*cking sucks
[Alex] That was weird
That was... I don't know
what the hell was going on
That was a very awkward moment for me
Alex, seconds with me
in the back room. Let's go
All right. Heard
[Ramsay] Right, close the door
Big night. We are fully booked
There's only four of you left in here
This could go two ways tonight
You're going to run the kitchen,
or it's going to run you. Where we going?
- I'm gonna run the kitchen, Chef
- We need to be assertive
Show me you're ready to be a head chef
I want you to step up
right to my face in a minute and tell me,
"Chef, I've been to f*cking London
And trust me, your food f*cking sucks."
Turn around
Oh! That makes sense. That's why Dafne
was literally yelling at Chef Ramsay
I've been to London and your food sucks
- Why are you laughing?
- I can't say that
You want me to tell you that?
Give it to me
- Oh, my God
- Chef
- You're smiling
- No, you smiled
No, come on
I've been to London
Re-cook these scallops again or get the...
[laughs]
- You're from Brooklyn, right?
- I am
Right now I feel like
you're from Catalina Island
These scallops have been called back
three times now
You need to re-fire them
or get out of my kitchen
Better, but not good enough
Chef, I've been to London
I've been all over the place
I've been to Dubai, Singapore,
your food f*cking sucks
Your food f*cking sucks
Come back strong
These scallops are overcooked
Remake them
or get the f*ck out of my kitchen
Love that
- Let's go
- [Alex] f*cking k*ll it
I can't believe
you said that about my food
[laughs]
- Let's go
- [Alex] Everybody's fired up?
- Yes, Chef
- You four, the very best of luck
- Marino, open Hell's Kitchen, please
- Sì, Chef. Subito
[narrator]
Tonight, the dining room in Hell's Kitchen
is packed with diners
looking to celebrate...
[diners] Cheers
- [diner] Happy birthday
- Happy birthday
...and joining them
are iconic stars of the big screen...
I love you
...and personalities
with millions of followers
Don't mind if I do
[narrator] Tonight, the final four
are serving Chef Ramsay's signature menu...
I'll have the beef Wellington
I'll do the truffle carbonara
...and facing their most critical test yet
This is crazy
[narrator]
Chefs will take turns running the pass
During their turn, Chef Ramsay will test
their attention to detail
with various sabotages
[Ramsay] Here we go. Okay
[narrator] And the first chef
to run the pass this evening is...
Right, Alejandro
Let's go. On the hot plate, please
This is my moment to shine
I have been waiting for this moment
since I got into this competition
[Marino]
Chef Alejandro, I have a six top for you
- Thank you
- You're welcome
I want to look out
for all these sabotages tonight
- Order in
- [Alex] Yes
Six covers, table one
- Two carbonara, two risotto, two scallops
- [all] Heard
Alejandro at the pass:
[in booming voice] "Everyone order up."
[normal] I'm like, "Oh, God. Is that God?"
How long?
Two carbonara, two risotto, two scallops
- Sixty seconds away
- [Alejandro] Sixty seconds
Thirty seconds. Scallops and lobster
[Alejandro] Thank you
Scallops out
- Lobster, scallops
- Let's go
[Alex] Risotto walking
Risotto walking right here, Chef
Good. I'll plate that
You do the scallops
Yes, Chef
[narrator] For Alejandro's
first attention to detail test...
- [Alejandro] Carbonara?
- Carbonara about to walk
...Chef Ramsay has replaced the Arborio rice
in the risotto with Orzo instead
I'll finish that. Finish the risotto
Check the seasoning. Everything
- Hey, this is Orzo this is f*cked up
- [Alex] Orzo?
- Well spotted. Okay?
- Yes
- Finish the scallops and the carbonara
- [Alejandro] Yes, Chef
[narrator] With the first sabotage
caught by Alejandro...
[in French accent] Oi! Sabotage
...he is now ready to send out
the first appetizers to happy diners...
Right?
It's actually not that good, guys
I'll take all of it
...and Alejandro is not slowing down
Hey, fire. Two halibut,
one New York strip. How long?
- Heard. Five minutes, heard
- [Sommer] Five minutes
I'm feeling great. I feel like
I'm in my brewery calling out tickets
It's nice to have my presence felt
and my voice heard
- I'm walking halibut
- [Sommer] I'm ready on strip right now
- Behind
- [Ramsay] Thank you
[narrator] For Alejandro's next test,
Chef Ramsay has swapped out
the strip steak with a rib eye
I'll do the two halibut
You do the New York strip, please
- Let's go
- Yes, Chef
This is a rib eye
I need a New York strip
Well spotted. Brilliant. Well done
- Finish dressing
- Yes, Chef
Nice try with the rib eye, Chef Ramsay,
but you're not getting anything
past me tonight
Two salmon, two New York strip. How long?
- Walking. Right behind you guys
- Put it down
[Christina] Garnish coming in
Salmon garnish right behind
[Sommer] Two New York in the window
[narrator] For Alejandro's third test...
[Ramsay] Garnish, please
...Chef Christina has served lentils du Puy
instead of black lentils...
- Let's go
- ...for the salmon garnish
Come here, you
- Wrong lentils
- Get rid of them
- Two fresh plates
- I need a new lentils
- Thank you
- [Christina] Good job
I can't believe I missed that one,
but it got me
- Jump on to the meat, please. Let's go
- Yes, Chef
I am super proud of myself,
and I'm still feeling confident
And I think Chef feels confident in me
as well too
[Ramsay] Sommer, on the hot plate, please
I have a six top here for you
- Thank you
- You're welcome
Two risotto, two scallop
and one beet salad
- Yes, Chef
- [Sommer] How long do you need on apps?
- Five minutes all day on apps
- Okay, heard
- [Alejandro] What's the next entrée pick?
- Don't worry about it. I'ma let you know
- [laughs]
- [Alejandro] Thank you
- Okay
- She's bossy. I love it
[Alex] Sommer feels a little frantic to me
on the pass,
not quite as organized and streamlined
Her tone comes off a little aggressive
- Was that last app call two risos or one?
- I got you right now
[narrator] While Sommer is helping guide
Alex with the appetizer order...
[Sommer]
Two risotto, two scallop, one beet salad
Heard
...she doesn't realize she's just failed
Chef Ramsay's first test
- Appetizer. Six covers
- Six covers
So he's forgotten
one appetizer, one entrée
- Get Marino here. You need to spot that
- Okay
It's my fault for not catching that
and I'm never gonna let that mistake
happen again
Walking carbonara. Walking carbonara
Behind you. Walking scallops, Alex
Alex, walking scallops
- [Ramsay] Let's go, John, please
- [John] Yes, Chef
- Where are the two risotto at?
- Thirty seconds
Your carbonara already went up
I know. Thirty seconds
We... I had a butter issue
Heard
Can you send this, and when you come back,
we'll have the risottos?
Come on, we sent the apps
- Thirty seconds
- [Sommer] How long do you need?
- Come on
- [Alex] I got you
Are you not listening?
Or is it my approach?
I need appetizers, Alex
- [Alex] Oh, my God
- [Sommer] Come on
[narrator]
It's over an hour into dinner service,
and the black jacket chefs
are taking turns running the pass...
- Where are the two risotto at?
- Thirty seconds
...and Sommer is frustrated...
Come on, we sent the apps
...by Alex, who is behind on risottos
- Come on, please, Alex
- Pushing
I need appetizers, Alex
- [Alex] Oh, my God
- [Sommer] Come on
Go
- Here they are
- Thank you
- [Ramsay] Hey, Alex
- Yes, Chef
Don't look so confused
We're about seconds off
[Alex] Yes, Chef
[narrator] Alex's risottos
finally make their way to excited diners
Where are my entrées?
- [Alejandro] Walking
- Heard
[Ramsay] Lamb, please
Walking halibut. Right behind you
[narrator] For Sommer's next test,
Chef Ramsay has replaced the halibut
with Chilean sea bass
Okay, put your halibut on
- This is cod
- Come here
- Say that again
- This is not halibut. This is cod
Look at me. Well done. Chilean sea bass
- Well done
- Okay
No, I'm not laughing. Hey
- Not... I'm not f*cking around
- All right. Okay
Look at me. Well caught
At this point, it's good
I'm feeling good. I'm catching mistakes
You have to be on everything
There's no room for failure
[narrator] For Sommer's final test,
Chef Christina has served arugula
instead of spinach
And stop
Garnish, what is that?
[Sommer]
Carrot puree, carrots and spinach
[Ramsay] Taste that spinach
- That's arugula
- It's not spinach, yeah
[scoffs] f*ck. That is not spinach
- You've got to be vigilant
- [Sommer] Yes, Chef
[Ramsay]
Spinach, arugula, two different things
Come on. Jump back on apps, please
I knew that it looked weird
It was bright green
Spinach is dark green
Any little thing that I messed up on
might be sending me home
[Ramsay] Alex, on the hot plate, please
We're going now, two risotto,
one carbonara, one scallop
- Yes, Chef
- [Ramsay] Let's go
- How long?
- Twenty-five seconds on my scallops
- One and a half
- [Sommer] One and a half
Ninety seconds, heard. Ninety seconds
It's a big deal getting to run that pass,
getting to work right next to Chef
It's a lot of responsibility
I'm not taking it lightly
[narrator]
Alex's first attention to detail test
is around the corner
That's for your salmon salad
- Thank you
- [Alex] Yes, Chef
[narrator] A carbonara with fava beans
instead of peas
is waiting for him at the pass
[Alex] These are too loose, and there's
fava beans in there instead of peas
Look at me, well spotted. Well spotted
[narrator] Now that Alex has caught
his first sabotage...
[Sommer] Walking
...and Sommer has brought up
the right carbonara...
- I've got them. Careful
- Sorry, Chef
...Chef Ramsay is bringing up
Alex's next test
- Let's go
- [Alex] Sommer
- [Sommer] Yes
- A dash more salt
...replacing Dafne's scallops
with halibut discs
Plate the scallops
Those are obliterated. Hell f*cking no
- That's not even scallops. It's halibut
- It's halibut. Well spotted. Concentrate
- Yes, Chef
- [Ramsay] You missed nothing
My scallops were
perfectly cooked discs of halibut
That was sneaky
Go, John. That's it
[in French accent] Sabotage
We're gonna go two salmon, two strip,
two Wellington, one lamb
- Yes, Chef
- [Sommer, Dafne] Heard
[Alex] It's critical to run the pass
with perfection
You are the last line of defense
- She's gonna drop 'em?
- Yes
- You're about two minutes out. Good?
- [Sommer] Yes, drop scallops
If anything's wrong, if anything's off,
it's on you
[narrator] For Alex's next test,
Chef Ramsay is switching
the rack of lamb with a rack of venison
And slice the lamb
and finish the Wellie. Let's go
Gently. Nice and gently now, okay?
And stop for two seconds
- Look at that lamb
- It's a little under
- [Ramsay] No, it's not lamb
- [Alex] It's not lamb?
- Venison
- Holy sh*t!
I knew it was wrong. I knew it was wrong
Let's go
[Alex]
Trust no one. Double check everything
That's what you have to do
while you're running the pass
- Good job
- Thank you, Chef
Let's go
I felt at home at the pass
I've missed that
That's... Oh, God
It felt like being in my restaurant
Heard
I think I caught most of 'em
But that damn lamb rack plate
messed me up
Plating up there is no joke, man
- It's intense
- Here I go next
[Ramsay] Dafne
Two carbonara, one risotto, one scallop
- [Dafne] Yes, Chef
- How long?
You guys, how long
on two carbonara, one risotto...
- Four minutes
- Thank you
This is intense. There's so many things
I know that can happen
But I got this, Chef
I will make you proud
- Ciao
- Hi, Marino
- I have a four top for you
- Thank you, Chef
[narrator] Unbeknown to Dafne,
she is holding in her hand her first test
Marino has written
the wrong number of entrées on the ticket
[Dafne]
Four covers, two scallops, two carbonara
- Heard
- [Christina] Yes, Chef
Entrées, two salmon, one New York
- Heard?
- [all] Yes, Chef
Right, stop. Look at me
Four covers, table
Read the entrées to me
Two salmon, one New York
- Penny dropped?
- Sorry, Chef?
- Has the penny dropped?
- No, Chef
- Read the entrées
- Okay
Two salmon and one New York strip
is how many entrées?
Three. Oh, f*ck. Okay
Marino is screwing me already
- Hey, I'm not laughing
- [Dafne] Sorry, Chef
- I'm not laughing
- Yes, Chef. Marino, get your stuff right
- I need one more entrée for this
- Gotcha. No problem
Now I'm awake, Chef
I got my first little sabotage
and no more mistakes here on out
After these appetizers, fire
two Wellington, one salmon, one halibut
They should give that
to you in six minutes
- Yes, Chef
- Let's go
- Okay, f*ring...
- Hot, one risotto
- Go over to the table, come on
- Yes, Chef
- Hot
- Everyone, listen up
Entrées fired. One halibut, one salmon,
and two Wellington
- How long?
- Five minutes, Chef
- Thank you so much
- Yes, Chef, five minutes
I feel like Dafne
gives off nervous energy
Being a leader, some people
are born with it, and some people aren't
You guys, how long on two scallop
and two carbonara?
- We're sending entrées first?
- [Christina] Is that right?
- How long do you need on entrées?
- No, you call it
I need two scallops and two carbonara
- [Alejandro] Two minutes on entrées
- Two minutes
- [Sommer] Sending apps first
- Sommer, stop
- We're sending apps first?
- Stop talking over me
[narrator]
It's minutes into dinner service
and Dafne is the last chef
to run the pass
You guys, how long on two scallop
and two carbonara?
We're sending entrées first?
[narrator] But Sommer
is still trying to lead the kitchen
I need the two scallops and two carbonara
[Alejandro] Two minutes on entrées
- We're sending apps first?
- Sommer, stop
- We're sending apps first
- Stop talking over me
Okay, sorry
Okay, let's go on entrées first,
then we'll go on appetizers, heard?
- [Alex] Heard
- [Alejandro] Yes, Chef
Sommer's talking over Dafne
Coming out hot, hot, hot
I think that's rude
We didn't do that to her,
but as soon as Dafne got up there,
she did it to Dafne
Garnish on first
In the middle, on the potatoes. Gently
[narrator] For Dafne's next test,
Chef Ramsay has switched out the salmon
for Arctic char
- Let me try this
- Let's go
- Let's go
- [Dafne] Is this Arctic char?
Arctic char, Chef?
It looks like it
- Well spotted. Tend the Wellington
- Thank you
It was just something inside of me
where I was, like, "Arctic char!"
I literally need to have my vision on
I have to have goggles on
and just be like...
checking everything
All right, guys. Entrées fired
One lamb and two Wellington
- How long?
- I'll give you entrées in one minute
- Thank you
- Thank you
[Dafne] I'm going with the flow
I feel confident. My voice is out
I'm doing a great job
- Voice was there
- Yes, Chef
- Back in the kitchen
- Yes, Chef
- Wipe down first
- Yes, Chef
- [Ramsay] Let's finish strong
- [all] Yes, Chef
- Good job
- Thank you
[narrator]
Now that each chef has run the pass,
the final four are working together
to complete a successful service
[translator] Ooh, I like that
Delicious. Delicious
- Line up, guys. I want a quick chat
- Yes, Chef
[Ramsay] Quick
There's an insight to what we do
on a nightly basis
- Not easy, is it?
- [all] No, Chef
- I pushed you to the limits, well done
- [all] Thank you, Chef
Now tonight, I need the four of you
to come to a consensus
on the one person that should
not continue in Hell's Kitchen
- Is that clear?
- [all] Yes, Chef
- Get out of here
- [all] Yes, Chef
- [Alejandro] That was crazy
- [Sommer] Good job
- Good job tonight
- Good job
Good job, everybody
Everybody did such a great job today,
and that's why this is one of
the hardest decisions to make
But it's very important as leaders
to make tough decisions
I'm torn between two people
and it's you two
For you, I feel like
your voice can be way more assertive
Your voice needs to be a little louder,
obviously
That's just who I am in the kitchen
Sommer, I thought you were
a little frantic at times
You can be assertive,
but maybe word it differently
[Alex] The only thing I didn't like
about your service
was if we asked you
what was going to be fired,
you were like, "I'll give 'em to you
when I give 'em to you."
And I don't like that at all
- [Alejandro] What's the next entrée pick?
- Don't worry about it. I'ma let you know
[laughs]
I didn't mean to come off,
like, aggressive
I have to focus on appetizers first,
and whenever I fire the entrées,
I will let you know
It felt a little dismissive, like,
"I'll tell you when I'm ready."
They can't handle my voice
Maybe it's just too much for them
But whenever you're working in a busy
kitchen, you have to assert yourself
Dafne, I was gonna vote for you
Past nights when you worked garnish,
I've seen you overwhelmed
I feel like whenever too many things
are thrown your way,
you don't know
how to handle that situation
That's all she has as an excuse
is that I get flustered
Of course, I could be louder,
and I did that tonight
No matter what we decide here,
it's ultimately still up to him
[groans]
What an amazing journey
Oh, gosh
Only three of you will be continuing
to the final challenge
Alejandro
Tell me why you think you deserve
a spot in the final challenge, please
Chef, I feel like I am an awesome leader
in the kitchen
My voice can be heard
I know I have a great palate
I know I could be as creative as possible
And I know that I can succeed
as the chef in Atlantic City
Dafne
Chef, I have proven to you
that my creativity is there
I always think outside of the box
As a leader in the kitchen,
people would want to work for me
We would always put out good food
because of the vibe in the kitchen
and just, you know, just good morale
Alex
Chef, I believe
I'm incredibly persistent and driven
I feel like I have been very consistent
throughout this competition
I believe that most of the other
competitors looked at me as a leader
I'm not going to be outworked by anyone
and it would be an honor and a pleasure
to be there with you
- Sommer
- Chef, I have so much drive,
so much passion, so much talent,
and I have that natural voice
I've been on an uphill battle from
the moment that I stepped in this kitchen,
and every single step of the way,
I've bounced back
and I've grown every single day
I know that I can succeed and I'd do
everything in my power to make it happen
Personally, I'm mad at all four of you
because you made this so difficult
The first chef advancing
to the final three is...
Congratulations...
Alejandro
Young man, you were great tonight
Thank you, Chef
[Ramsay] Consistent, assertive, focused,
but a strong leader
The next chef advancing
to the final three is...
Congratulations...
- Alex
- Oh, my God
[Dafne] Alex
- Young man, you are strong
- Thank you, Chef
[Ramsay] You commanded respect
because you ran that kitchen
like you were running your own restaurant
It felt like home
Dafne, Sommer
There is only one more spot
One of you
will be joining Alejandro and Alex
The final chef advancing tonight is...
Congratulations...
Dafne, Sommer
There is only one more spot
The final chef advancing tonight is...
Congratulations...
Dafne
[Dafne] Oh, God
Your attention to detail tonight
was one of the best I've ever seen
You stayed composed,
you were calm and you were strong
And more importantly, you had a voice
Sommer, come over
First of all, young lady,
the promise you have
going forward is incredible
The growth you've shown
since the beginning of this competition
has been remarkable
You, young lady,
are the definition of VIP
Thank you, Chef
And I'm gonna be in New York
You're gonna be in New York
My door is open
- Thank you
- Promise me you'll continue?
Definitely... I'm never going to give up
This is something I want to do,
and this is just one step on my journey
I'd like you to keep this amazing jacket
Let it be a reminder
of all the hard work and success
you've had here in Hell's Kitchen
Thank you
Good luck, girl
[Alex] Bye, Sommer
- [Sommer] Bye, good luck
- Bye, Sommer
[Sommer]
Having the opportunity of winning swept
from under my feet, it overwhelms me
But I'm very happy of the progress
that I made throughout my journey here
Everything is VIP, everything is VIP
- Everything?
- Everything
- Everything?
- Everything
Damn
It's not VIP
It feels like general admission
[Sommer] And I had to prove
that I deserve to be here
[Ramsay] Point goes to Sommer
- Congratulations
- Thank you, Chef
Let's go, Sommer!
- Good job
- Thank you
You're welcome, VIP
You did great. You did f*cking awesome
[Sommer]
There were so many moments of joy
Ah!
You know what I'm saying?
[shouting]
- [horse chuffs]
- Come on
[laughing]
There were so many moments of stress
Come here!
It's f*cking rare inside
- If you're pissed off, that's your fault
- [Sommer] Don't be turned up on me
You make yourself unlikable,
and that's what it is
- All right
- Okay
You're done
[Sommer] There were moments of sadness
Like I know what I'm f*cking doing
But I never gave up on myself
and I definitely showed Chef
that I'm resilient
- Sommer, beautifully cooked
- Yes, Chef
- Well done. Good job
- All right, thank you
The best leader in the Red Team
- was Sommer
- Thank you, Chef
The first chef receiving
their black jacket...
Sommer
[Sommer]
Walking in here, Chef said I wasn't a VIP,
but leaving here,
he said I'm the definition of VIP,
which means everything to me
Celebrate this very special moment
because you've earned it
- Congratulations
- Thanks, Chef
- Well done
- [all] Thank you, Chef
What are you waiting for, an ice cream?
Come on!
That would be great
Holy moly! I am top three
God, if my parents were here,
they would be so proud
And to all my Latinos out there,
your girl made it!
Top three
Oh, my God, I cannot believe it
My wife and my son would be so proud
Hopefully they're here for the finale
[cheering]
Feels so good
Not only do I get to wear this,
but now I'm in the top three
It's just me, Dafne and Alejandro
fighting it out
May the best chef win
- Oh, my God
- Oh, my God
[Ramsay]
There's no doubt in my mind that Sommer
is gonna do great things in this industry
She's definitely VIP in my book
[narrator]
Next time on the two-hour finale
of Hell's Kitchen
Our final three amazing chefs
Amazing
I got this, no problem
Let's go!
[Ramsay] Former teammates, welcome back
- This is wild
- I feel like I'm about to vomit
- [narrator] In their final challenge...
- Pull it, cut it, taste it
Two of us is going to the finale
and one of us is going home
...the chefs pull out all the stops...
This is a freaking intense battle
...for the most discerning palates
in the culinary world
This takes guts. But I would like to see
more of that prawn come through
The seasoning on this side is great
When you get to this side, you lose it
This steak is cooked immaculately. Only
thing that lets you down is your puree
[narrator]
Find out who can handle the heat...
[Jason] Running out of time
You gotta get these cooked
There's zero room for error
Difficult decision
[narrator]
And later, whose door will open?
Please, step up to your doors
- [narrator] Someone's life...
- One
- ...is about to change...
- Two
...on the season finale...
- Three
- ...of Hell's Kitchen
[all cheering]
21x14 - Lights, Camera, Sabotage!
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Reality television show that uses a progressive elimination format to narrow down a field of 20 to 12 aspiring chefs to one single winner over the course of one season.
Reality television show that uses a progressive elimination format to narrow down a field of 20 to 12 aspiring chefs to one single winner over the course of one season.