21x14 - Lights, Camera, Sabotage!

[bunniefuu]

[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]