22x13 - #HellishHangover

[bunniefuu]

[narrator] Previously on
Hell's Kitchen: The American Dream...

[chefs gasping]

[narrator]
...Chef Ramsay received a special delivery.

-Wow!
-[Ramsay] Today is black jacket day.

[Leigh] The black jacket is such
a coveted symbol in Hell's Kitchen.

It means that
you are the best of the best.

[narrator]
In the first black jacket challenge...

-[Ramsay] S.
-Spinach.

[narrator] The chefs rolled the dice

-for ingredients...
-Truffle.

[narrator]
...they would all have to cook with.

I'm going to do herb-crusted
with the truffle on it.

[narrator] Johnathan's dish stood out...

Utter perfection.
Congratulations, young man.

[narrator]
...and earned him the first black jacket.

♪ Oh, that black jacket ♪

I'm going to do a cauliflower gribiche.

[narrator] Sammi took a risk...

Big risk. It paid off.

[narrator]
...and she earned black jacket number two.

Whoo! I got a black jacket!

[narrator] In the next challenge...

Go!

[narrator]
...the chefs had to be fast on their feet

-and fight for ingredients.
-I got it. I already grabbed it.

[narrator] Dahmere and Carmen got exactly
what they were looking for...

Peruvian potatoes. Cha-ching, cha-ching.

[narrator] ...and they received...

Dahmere, Carmen.

[narrator] ...the next two black jackets.

[screams] I'm so f*cking
excited right now!

[narrator]
With the final black jacket on the line...

Make anything you want.

[narrator]
...Ryan, Jason and Leigh gave it their all.

This is probably the most important dish
of your professional career.

[Ryan] Yes, Chef.

[narrator] Jason's Thai lobster...

[Ramsay]
You need a bit more seasoning there.

[narrator] ...just missed the mark.

The first chef
not receiving a black jacket...

Jason. Good night.

[narrator]
...and then it all came down to Leigh's...

Za'atar spiced lamb chop.

The lamb is cooked beautifully.

[narrator] ...versus Ryan's.

Sweet potato and carrot cappelletti.

It's a delight. Fragrant and beautiful.

This is tough.

[narrator] And Chef Ramsay
decided to give the fifth black jacket to...

-Leigh.
-[sighs]

[narrator]
But in a surprise turn of events...

Ryan, you're going to
have to put up with me

for a little bit longer

'cause I have a black jacket for you
as well, young man.

[sobs]

Black jacket, baby!

Thank you, Chef.

The American dream is real!

[narrator]
...meaning for the first time in ten years...

-[all cheering]
-[narrator] ...six black jacket chefs...

-Congratulations, guys. Come on!
-Thank you!

[narrator]
...will fight for their American dream

of becoming head chef

at Gordon Ramsay's
Hell's Kitchen restaurant

at Caesars Palace in Las Vegas.

In this black jacket, I feel invincible.

[narrator] And now, the continuation
of Hell's Kitchen.

-Thank you, Chef.
-Good night, guys.

[Sammi] Thank you, Chef.

-Absolutely amazing. Seriously, well done.
-[Leigh] Thank you.

The true American dream. Congratulations.

-Thank you, Chef.
-Good night.

-[Johnathan] Thank you.
-Cheers, guys!

Whoo!

Ah, yes.

It tastes better in a black jacket.

Get that photo booth.

-Top me off.
-Click, click, click.

[Johnathan] I'm buzzed right now.

Ah!

Here we go.

Whoo!

Black jackets.

[chuckles]

A little buzzed right now.

I've been in the black jacket lounge
with Sammi all day,

and, uh, trying to keep up with her
is quite the challenge.

-[chuckles]
-Me? Are you laughing at me?

Bro.

Yeah, I can't drink anymore
because I have to be on my A-game.

[snickers]

Good morning.

[all] Good morning, Chef.

-Uh, Johnathan.
-Yes, Chef.

-First into that black jacket lounge...
-Yeah, Chef.

...consumed the most alcohol
'cause you were there on your own

-for a while.
-Yes, Chef.

-Have you sobered up?
-Yes, Chef. I slept great.

You sure? Because you look like
a sack of sh*t on a hot day this morning.

[chefs laughing]

We all know that the food industry
has changed dramatically

over the last ten or 15 years, right?

[all] Yes, Chef.

Today, one of the chef's
most powerful tools is social media.

Even a single photograph
can go viral within seconds.

So today,

I'm going to test your ability
to create a stunning, eye-popping dish,

because I'm going to take photos
of all six of your dishes

and post them live
to my 100 million social media followers.

-Wow.
-[Johnathan] Sheesh.

And they're going to tell me
what they think.

How cool is that?

That's insane, Chef.

Your 45 minutes starts now.

Let's go.

[narrator]
In the first black jacket challenge,

the chefs have been tasked
with not only making great-tasting dishes...

Keep it sexy.

[narrator]
...but dishes that please the eye as well.

Whoo! I'm on fire.

-Let's go.
-[Carmen] Hell, yeah.

I'm definitely feeling it
harder than Johnathan right now, for sure.

I feel so unwell.

I really want to make a cavatelli,
but can we do that on a gnocchi board?

I want to make a colorful pasta
that'll really stand out.

My dough feels kind of thick.

But as I am kneading my dough,
it feels extremely tough.

It needs to relax.

But I am just crossing my fingers
that it will work out.

f*ck.

Oh, this pineapple sh*t not working.

I might have to opt for something else.

You know, first instinct
is to grab chicken.

The garnish wasn't
going the way that I wanted it to.

And then something hit me.

Like, I've seen some real beautiful,
you know,

carpaccios or sashimi platters.

Put emphasis on my Kn*fe skills
and pops of color.

Keep it very minimalistic and abstract.

Seared scallops, butternut puree,
a little guanciale chip.

A lot going on.

You got to know
when to rein it in, I think.

I think the riskiest part of this dish
is to make sure that it's cohesive.

So to really make this plate stand out,
I got these beautiful, black truffles.

I'm going to shave them really thin.

I think I know what you're going for,
that nice disk?

Yes.

Yes, I'm going to do a lobster tiradito

with a mango aji amarillo sauce.

A tiradito is a classic Peruvian dish.

I'm slicing the lobster

because I just wanted to have it
really pretty

but still easy for the guests
to eat in one bite.

And I want to place the claw
on top as a centerpiece

to add a wow factor to the plate.

Big-ass claw.

What do you got working, Leigh?

Trying to make kind of like
a Thai-style broth.

I'm doing scallops.

I was going to do
Arctic char and scallops,

but I'm kind of narrowing it down
a little bit.

Maybe some, like, candy Thai chilies
with candy kumquats

would bring some sweetness and some heat
to this, like, tangy, spicy sauce.

But I've literally never
candied fruit before.

I don't know why
I decided to try and do it today,

but, you know, you've got to take risks.

Do I keep the candy stuff
on or off the heat?

Um, I would keep it
just till it gets more syrupy.

Okay. Thank you, Sammi.

Striped bass.

Yeah, I'm thinking ceviche,

and then put a circle in the middle
with the vinaigrette,

some oil, sexy, little garnishes.

-Cool. I like that idea.
-Yeah, Chef.

It's going well.

I'm getting my ceviche going,
I have my coconut vinegar working.

Chef Ramsay called me
a sack a sh*t on a hot day,

but as long as I can stay
in my lane and do what I do,

I feel very, very confident
that I'm gonna pull this off today.

[Ramsay] Four minutes.

Good. Beautiful colors. Beautiful colors.

[Ryan] What I want to do is
I want to paint this scene.

Like, I want to get a big, white plate,
like so I've got a good canvas,

and just use the splashes
of the butternut squash puree.

[Ramsay] Okay, guys, 45 seconds.

This dish is really going to pop
because I have a bright blue bowl

with this bright yellow sauce.

And those are contrasting colors,
if you kind of look at your color wheel.

[Ramsay] Ten, nine, eight,

seven, six, five,

four, three, two, one.

And serve. Well done.

Up in the window.

Right, it's time
to make these dishes Insta-famous!

How beautiful are they? I am so impressed.

I'm going to post these,
and we're going live.

Before I go, come on. Jump in, everybody.
Selfie time. Let's go.

-[chefs laughing]
-[Johnathan] Hey!

-[Sammi] I want a copy of that.
-[Ramsay] Well done.

Joining me today to help judge your dishes

is the chef and owner of the amazing
Michelin-star restaurant, Kali.

Please welcome Kevin Meehan.

It is amazing that Chef Ramsay
has brought in another Michelin-star chef,

Kevin Meehan, to judge our food today.

I mean, it's a lot of pressure,
but this is a big deal.

Visually, how important
is that first look of a dish?

[Meehan] People eat with their eyes.

It's the first interaction
you have with a dish.

What's been the secret success
behind Kali?

My biggest thing is
I never yell in my kitchen.

Ever, ever yell.

-[Ramsay] Nor would I!
-[chefs laughing]

It's like parenting.

Disappointment is a great verb
to say to someone

that you're not satisfied with their work.

Right. Let's start with Ryan.

-Come on down.
-Go, Ryan.

[narrator]
Chef Kevin Meehan and Chef Ramsay

will now evaluate each dish
and award up to ten points.

Meanwhile, votes are also
pouring in from social media,

and those points will be added
to each chef's score

at the end of the judging.

So, Chef, today, I have prepared
porcini dusted scallops

with black truffles,
butternut squash puree.

Visually, Chef, what do you think?

Ah, visually, it looks great.

The splattering of the butternut squash,
I think you did that on purpose.

-Yeah.
-Ah, not something I prefer.

-Yeah.
-But that's subjective. To each his own.

Chef, the composition of the dish,
the taste, how did it come across?

It's great.
It's a restaurant-quality dish.

-You should be very proud of yourself.
-Thank you very much, Chef.

Chef, on a scale of one to ten,
what would you give that?

-Nine.
-A nine.

-Solid nine.
-Thank you, Chef.

I'm going to give that a solid eight.

-Thank you, Chef.
-[Ramsay] Good job. Well done.

Up next, Sammi.

Let's go.

So I have a kind of beetroot pasta.

I tried to make it
kind of like a cavatelli

with crab and truffle in there as well.

Yeah, these look like Cheetos.

[Ryan chuckles]

At my restaurant, we serve cavatelli
and it doesn't look like that.

-[Sammi] Yes, right.
-Those look like, uh, gummy worms.

How's it taste?

Um...

i-it could be better.

Chef Kevin is ripping Sammi's dish
apart harshly.

I was not expecting this right now.

There's good pasta, and there's bad pasta.

[Ramsay] How's it taste?

Um... i-it could be better.

[narrator] In today's challenge,

while Chef Ramsay's social media followers

are weighing in on the presentation,

Chefs Meehan and Ramsay
are evaluating dishes

on both visual appeal as well as flavor.

There's good pasta, and there's bad pasta.

[Ramsay] Uh-huh.

Do you think you could have done
a better job at this?

-Oh, yeah. Mm-hmm.
-I'm sure.

Chef, on a scale of one to ten,
where are we going?

Six.

I like the flavor.
I'm going to give it a seven.

-Thank you, Chef.
-[Meehan] Thank you.

Probably shouldn't have drank yesterday.

Now it's, like,
really trickling into today.

And I don't feel like my 100%.

Johnathan, let's go, please.

[Johnathan]
You have a sea bass ceviche, Chef,

with a little red pepper
to get the orange color.

This is a canvas. I don't think
this plate did you a service by any means.

Okay.

Texture's good.

Could use a little crunch in there.

I think it should have, um...
everything's kind of soft.

It's beautifully balanced, the seasoning.

Chef, on a scale of one to ten,
where are we going?

With all respects,
I feel like you went the easy way out.

Like, anyone can sit here
and just take fish and chop it raw.

I'll give you a seven.

I'm going to give you an eight
on this one.

-Okay, Chef.
-Well done. Up next, Leigh. Let's go.

[narrator] Leigh is hoping
her pan-seared scallops and noodles

in a Thai coconut broth

will dazzle Chef Meehan and Chef Ramsay.

-Visually, it looks very attractive.
-[Leigh] Thank you.

-How did you get kumquats in there?
-Candied a few, chopped them up,

and wanted to add
a little bit of tart sweetness.

Chef, on a scale of one to ten,
where are we going?

Flavor-wise, it's there,
so I'm going to give you an eight.

-I'm going to give you a nine.
-Thank you, Chef.

-Yeah, it's that good. Well done.
-Thank you.

Really good.
Next up, Dahmere. Let's go, please.

[narrator] Dahmere is hoping
the delicate Kn*fe skills he used

in his Arctic char sashimi

will please the chefs' eyes
as well as their palates.

I think this would look nicer
on a different plate.

-Yes, Chef.
-How's that taste, Chef?

It tastes great.

-On a scale of one to ten?
-I'm going to give it nine.

-A nine.
-Thank you.

I'm going to go eight. Way to go.

-Thank you.
-Good job.

And we have Carmen. Let's go, young lady.

[narrator] Finally, Carmen's
Peruvian lobster tiradito

is exploding with color,

but will it pop on the taste buds
or fizzle out?

It looks a little retro composed,
but it looks appealing.

I want to eat this right now.

[Ramsay]
Visually, it pops. Great choice of plate.

-How did that taste, Chef?
-[Meehan] It's good.

There's a spice there
that's kind of dominating everything.

However, I think it looks nice.

-I'ma give you a nine.
-Thank you, Chef.

Put you up there with the other guys.

-Thank you, Chef.
-Um...

I'm going to give it an eight. Good job.

-Thank you, Chef.
-Thank you, Carmen.

Thank you.

It's a four-way tie right now,
and I'm just praying that the people

on Chef Ramsay's social media

love my dish.

The online votes have been tabulated.

The dish that receives the first place
will earn ten points, second place nine,

and so on down the line, understood?

Yes, Chef.

Finishing in sixth place on social media,

which gives you five points, was...

Sammi.

It was a total of 18 out of 30.
What a shame.

Finishing in fifth place

on social media was...

Dahmere.

You got six more points.

Finishing in fourth place on social media...

Ryan. So you add
an additional seven points.

In third place on social media

for eight points was...

Johnathan.

You have a total of 23.

It's down between Leigh and Carmen.

One of you finished in first

and earned an additional ten points.

The winner of today's first
big individual challenge...

is...

Leigh. Congratulations.

-Thank you.
-[Ramsay] Well done.

Amazing.

I think Leigh and Carmen's dishes

straight up look like
they're out of the '90s.

And if I knew that was the direction
we were going in,

I probably would have won.

All of you join me
in thanking this incredible legend.

-[all] Thank you, Chef.
-Thank you, guys.

Take care. Give it up,
please, for Kevin Meehan. Come on.

Great feedback.

-Leigh, congratulations, young lady.
-Thank you, Chef.

I hope you're ready
to kick off your shoes and relax,

because I've arranged for you
a day of rejuvenation.

You'll be headed to the Muscle Lab
in Pasadena,

where you'll enjoy
a refreshing blast of cryotherapy.

Ooh.

You will then enjoy a relaxing thaw
in this beautiful infrared sauna.

Once your body has rejuvenated,

you'll continue to unwind at the fabulous
Langham Huntington, Pasadena.

You're going to be experiencing
a beautiful high tea ceremony.

Any Brit will tell you

you should always observe high tea
with someone else.

So the big question is
who would you like to join you?

I'm going to go with
the runner up today, Chef.

-She earned it.
-Yeah.

Carmen, great job as well.

-Leigh, Congratulations.
-Thank you.

I left you something very spicy
in the dorm.

-Spicy.
-Thank you, Chef.

-[Ramsay] Congrats.
-Thank you.

Get out of here. Come on.

-Go get frozen.
-Bye, guys.

Congratulations.

[Carmen] I love you. Thank you.

Leigh picked me, and I definitely
need some rejuvenation treatment.

We've been doing
a lot of intense punishments.

Oh!

-Oh, my God.
-Oh, spices!

Oh, my God, look at all this.

I love the Spiceology set.

We've been cooking with it here
in Hell's Kitchen,

and the spices have been
so fresh and flavorful.

My new house is going to have to
have the world's biggest pantry.

Right. Uh, listen.

We need almonds for our lamb entrée.

You'll need to blanch
and carefully peel the skin

off those fresh almonds.

In fact, there's 100 pounds
of fresh almonds.

All of you, get your heads up
and get ready to get peeling.

Okay, head to the dorms.

-Yes, Chef.
-Yes, Chef.

I'm sh*t on all day.

Chef thinks I look like a sack of sh*t.

Damn, he's on me today.

Now I have to go peel some nuts.

It's just like, Jesus Christ.

It's not my day today.

I should have never drank, Sammi.

Dude. Yeah, you're telling me.

-Oh, the sunshine!
-Oh, it's so beautiful outside.

Yes!

-After you, madame.
-Ah, thank you, madame.

We won something!

Yay.

-Oh!
-Welcome to Muscle Lab.

We're excited to have you guys today.

We're going to get you guys started
with the cryo first.

I've never done cryotherapy.

-See you soon.
-[both chuckle]

I'm really excited.

-Ready?
-Yeah.

-[inhales sharply]
-I'm rooting for you.

Oh, my God. Okay. Ooh!

Are you all right?

It's so weird. It's like I'm, um...
I'm very cold.

It's a negative 162 degrees,
but it's just really dry?

I feel like I could do this for a while.

Which is nice. [chuckles]

Whoo! All right.

I feel like
I'm going into an ice cream machine.

I'm a little nervous
because I do not like the cold weather.

[gasps] It is cold!

I live in Miami. I am a tropical gal.

[Leigh] Enjoy.

I actually feel pretty good.

It was worth those two minutes
of freezing cold.

This is going to be
the opposite of the cryo,

so you'll be able
to kind of warm up a little bit.

[chuckles]

I feel so amazingly rejuvenated right now.

I definitely needed it in Hell's Kitchen.

I've been begging for a spa day.

Oh.

I love the sauna.

You know, the heat
is definitely my element.

Now it feels like Hell's Kitchen in here.

This is hot.

Have you ever peeled almonds before?

-Never peeled almonds.
-It sucks.

So the punishment today is to blanch
and peel 100 pounds of almonds.

And we have to toast all the seeds,

sesame seeds, coriander seeds,
fennel seeds, star anise, you know.

Then we got to grind them by hand

in the world's smallest mortar and pestle.

This is going to take at least
a good four or five hours, 100%, easily.

This is f*cking ridiculous.

This? Yeah, this is redonkulous.
I wouldn't wish this on my worst enemy.

-Oh, my God. This is...
-Look at all the food.

-[gasps]
-Lovely.

This looks...
Oh, my God, this is beautiful.

-Yum.
-I don't even know where to start.

It's really nice to have some
one-on-one time with Carmen.

-A bread cheers. [chuckles]
-Cheers.

She's been one of my best friends
in this house the whole season.

How does it feel
to win the first black jacket challenge?

I feel like a lot of the people
have been writing me off,

especially because
I have the least experience.

So it's nice to just, like,
I don't know, show up.

I think the other chefs
are way too cocky right now,

and they don't know what's coming.

I mean, we got black jackets for a reason,
and we deserve it.

[narrator] Back at Hell's Kitchen,

the remaining chefs
are breaking for lunch...

Take 20 minutes.

[narrator] ...and one chef seems
to be slowly going nuts.

Chef said I look like a sack of sh*t.

You okay?

Johnathan is taking what Chef Ramsay
said about him really to heart.

I can't believe I got told
I look like a sack of sh*t.

[Ryan] I know, Chef. I know.

Johnny! f*ck.

It doesn't matter how good you are.

You know, people go home
over the smallest of minute details today.

So, you know,
if you want to be his head chef,

you get over it and you move on.

[sighs]

[narrator]
With the ladies back from their spa day

and the almonds peeled...

It could have been
just five of you in here.

-You got lucky there's six of you, okay?
-Yes.

-Show it off why, yes?
-[all] Yes, Chef.

[narrator] It's time
for the final six chefs to come together

for the first black jacket dinner service.

-Marino.
-[Marino] Si, Chef.

Please open Hell's Kitchen
for our first all-black jacket service.

-Let's go.
-Subito.

[narrator] Excitement is in the air

as diners arrive
for the first black jacket dinner service...

Can I get the golden beet salad?

Can I get the halibut, please?

[narrator] ...as the final six

will be cooking
for the entire dining room...

Thank you for being here on this day.

[narrator] ...which includes an eight-top
engagement celebration...

-Cheers. Thank you so much.
-Congratulations.

[narrator] Hell's Kitchen is once again
the place to be and be seen.

I don't want to be dramatic,
but I will die if I don't eat soon.

I don't want to be dramatic.

Here's to Gordon.

Let's hope the... Let's hope
his blood pressure holds up.

[narrator] ...including certified platinum
and award-winning DJ, Zedd,

who will be dining at the Chef Table.

-We're here.
-Welcome.

Sit back and, uh, let us spoil you
in our booth, okay?

-All righty.
-Good to see you, bud.

-Good to see you, man.
-Welcome.

On order, listen up!
Eight covers, table 25.

-Celebrating their engagement, yes?
-[all] Yes, Chef.

Three flatbread,
three risotto, two carbonara.

-Yes, Chef.
-Hurry up. Let's go.

-Seven out.
-Heard on the seven.

I'm on app station tonight with Sammi.

Going to be vocal, loud,

making sure everything's perfect,
seasoned properly.

I've earned my place to be here,

so tonight I'm gonna, you know,
put the foot down

and implement my place here.

Three risotto, two carbonara,
two flatbread!

Ryan, what's going for the eight top?

The eight top is two flatbread,
three risotto, two carbonara.

-What does that make?
-[buzzer blares]

Sorry?

Three flatbreads,
three risotto, two carbonara.

-Sorry, Chef.
-Three, three, and two.

-I got this, I got this.
-That's eight, yes?

Yes, Chef.

Lobsters are walking,
lobsters are walking.

When it's an eight top coming in,
it gets a little tricky.

You know,
it adds another layer of difficulty.

Let's go.

Dahmere, come on, my man. Out of my way.

Drop them off.

You check it
before you bring it up, Dahmere.

-Yes, Chef.
-Walking risotto, two carbonara.

-Dahmere.
-Yes, Chef.

One cooked, two undercooked.

-Let's go. Back in.
-Yes, Chef.

Let's go. Now, young man,
you hesitated, okay?

Yes, Chef.

Go, John. Come back for the two risotto.

-Lobster, I need you complete.
-Yes, Chef.

Lobster's ready to walk.

-Come on.
-Yes, Chef.

f*ck.

Here we go, John, yes?

That looks gorgeous.

Thank you for joining our celebration,
lovely ladies.

[narrator] With Ryan and Sammi
steadily pushing appetizers

out to the dining room...

-The scallops for you.
-Ooh!

And the carbonara for you.

Thank you. It looks perfect.

Let's go.

[narrator] ...Chef Ramsay is hoping
the momentum carries over to entrées.

On order. Four covers, table three.

Entrée. Two halibut, two New York strip.

Yes, Chef.

Two halibut, two New York strip.
Six minutes.

-[Dahmere] Heard on the six minutes.
-[Johnathan] Yes.

I'm on garnish,
and I'm ready to f*cking crush it.

I'm ready to bounce back from
being a big sack of sh*t this morning,

and I'm ready to make Chef proud.

Garnish walking.

-Johnathan.
-Yes, Chef.

There's no lamb.
All you give me, lamb garnish?

-I don't want lamb garnish.
-[Johnathan] Okay, okay.

-[Ramsay] Okay?
-Yes, Chef.

-Look, I need you to focus.
-Yes, Chef.

And you're on the easiest station tonight,

so I just need better performance
from you, okay?

He expects more out of me,
and I got to show him more.

Two strip walking.

-Heard on the two strip walking.
-[Carmen] Behind, behind.

[Dahmere] Fish is coming right now.

Strip on your left.

Oh, f*cking hell.

Carmen, Leigh.

It's rare. Come on. I need it medium rare.
Come on, hurry up.

-Yes, Chef.
-f*cking hell.

-[Carmen] Under?
-Yeah.

-[Carmen] All right.
-I've got it, I've got it.

I've got garnish right here, Chef.

-Johnathan.
-Yes, Chef.

-More f*cking color. Come on.
-Okay, okay.

-Now.
-Yes, Chef. Yes.

-Look. They're not even crispy. f*ck off.
-[Johnathan] Chef.

It's like when your parents say,
"I'm not mad, I'm disappointed,"

there's no worse feeling
than letting Chef Ramsay down.

-Okay.
-Johnathan.

Johnathan, less oil.

I said crispier, yeah,

-but just less next time, okay?
-Okay, okay.

-Yeah, okay? Less.
-Yes, Chef. Yes.

-It's just a little drizzle in there, yes?
-Yes, Chef.

Strip. Let's go.

Two strip walking. Behind.

Let's go.

Carmen.

-That's better.
-Yes, Chef. Thank you.

-Set the bar, young lady.
-Thank you, Chef.

Let's go.

[narrator] Now that Carmen
has mastered the temperatures

on her first strip steaks...

[diner]
I'm really sorry you can't eat this.

[narrator] ...Chef Ramsay is hoping

the black jackets
can keep the flow going with...

One halibut, one Wellington, two chicken.

-[all] Yes, Chef!
-Eight minutes.

I'm 6 and a half
with my chicken halibut Welly.

Heard.

[Carmen] The meat station really
drives the tickets

and the time and the countdown.

Two chicken, one halibut,
one Welly, four minutes.

So I think that Chef Ramsay
put Leigh and I on the station

as a chance to prove ourselves
as leaders in the kitchen.

-[Ramsay] Where's the sausage?
-Right here, Chef. Right here.

Yeah, come on, young man.
Run it through your head again.

Right here, Chef.

Damn it.

Of course I dropped my sausage.
It's a simple, little fix.

Two minutes, I'll have it right out, Chef.

-You fuckup. Come on, Johnathan. Please.
-[Johnathan] Yes, Chef. Yes.

This is very hot.

One fell on the ground.
Give me 90 seconds.

-[Dahmere] Lobster walking.
-I know you don't care. I do. Let's go.

Of course I f*cking care, Chef Ramsay.

Don't... Don't sit here
and try to tell me I don't care.

I wouldn't be in a black jacket today
if I didn't care.

Right here, sausage.

-Ice f*cking cold again. Johnathan.
-Yes, Chef.

Come here.

Just touch that.

You tell me. Just take your glove off.
Take your glove off.

-Yes, I know, Chef.
-No, no. Look at me, look at me.

-Yes, yes.
-It's the easiest f*cking garnish station.

-I know, Chef. I know.
-I don't know what's happened,

whether it's the alcohol last night,

your celebrating too early,

-but, young man...
-Chef.

Look at me, look at me.
I don't know what the f*ck is going on,

-but I am not getting your best tonight.
-Okay.

I know, Chef.

-I am not getting your best.
-I know.

-It's the second time.
-I know.

-If you don't care, young man...
-No.

-Go home. Okay?
-No, Chef. I'll get it on.

Go home.

-Johnathan.
-Yes, Chef.

Come here. Just touch that.

-It's the easiest f*cking garnish station.
-I know, Chef.

-I know.
-I don't know what's happened,

whether it's the f*cking
alcohol last night,

your celebrating too early,
but if you don't care, young man...

-No.
-Go home.

-No, Chef. I'll get it on.
-Okay?

Go home.

-Get a grip.
-Yes, Chef.

Quickly, because I'm losing
f*cking patience.

Yes, Chef.

-Don't take it out on the food.
-I know, Chef.

Johnny's in his head,
and it's surprising to see

because I think Johnny is probably
my biggest competition.

But hangover or not,
you got to go to work.

Go, yeah.

[narrator] As Johnathan tries
to regain his composure...

Garnish in two.

[narrator] ...Chef Ramsay is f*ring...

Two salmon, one halibut, one lamb.

Heard. Five minutes.

I'm going to need more than five.

-Go seven.
-Five minutes. Let's go.

[Dahmere]
The communication with Carmen and Leigh

isn't as clear as I would
like it to have been.

Two salmon, one halibut,
one lamb, four and a half.

I'ma need... I'ma need about five
and a half on that.

Carmen is saying things,
but not directly to me.

She's just hollering things out.

Walking lamb in 30 seconds.

No, I'm not going to be ready.

Lamb is walking to the pass.

Not yet, not yet.

-Carmen.
-Yes, Chef.

I've got the lamb,
but I'm not going to slice it

because I can't see any fish anywhere.

Are you driving the fish as well?

Where's the fish?
Where's... Where's Dahmere gone?

Dahmere, where's your halibut?

Dahmere's kind of dropping the ball
in the fish station.

There's a lot of mistakes happening.

If someone needs more time,

they need to speak up and say it.

-Gimme. I'll walk it.
-Right here. Walk it, Johnny.

-Walk, walk, walk.
-Go, go.

-No, just one.
-Yes, Chef.

-They're supposed to be together, right?
-[Carmen] Where's the salmon?

-Got your salmon?
-Damn it, yeah.

[Johnathan] You got a salmon to sell?

-[Carmen] Did you walk your salmon?
-Salmon? Underneath.

-[Johnathan] To sell?
-[Dahmere] Oh, we got some right here.

f*cking raw lamb.

-Carmen, Leigh.
-[both] Yes, Chef.

-[Ramsay] Dahmere.
-Yes, Chef.

[Ramsay] Come here.

That is undercooked,

and that is raw.

We're going back weeks ago.

We're not even on the same page.

[Carmen] Yes, Chef.

Leigh, you've cooked these beautifully
on your own before,

so I've got no idea why
you sent me that stuff tonight.

-[Leigh] Yes, Chef.
-I want to come back to a lamb

and two salmon.

-Is that clear?
-[all] Yes, Chef.

-Let's go.
-One minute, let's go.

-Heard.
-Pop that in right now.

There does not seem like
a flow going on with entrées.

-One person driving the time...
-[Dahmere] Yes, Chef.

-[Carmen] ...and the ticket, okay?
-[Dahmere] All right.

I don't think that this is getting solved.

Leigh, it's the second time
we held up a table, okay?

Yes, Chef.

I have a lot of things going on
in this oven right now.

And I have to keep opening
and closing the oven

to put more in or take one out.

Carmen, where the f*ck is Leigh?

Where's... How do you cook
in front of an oven?

You've got to get her off of there.

-Yes, Chef.
-[Ramsay] She goes in and out.

-Yes?
-[Carmen] Yes, Chef. Yes, Chef.

[Ramsay] Not stand there.

Don't keep on opening that oven door, yes?

-[Leigh] Yes, Chef.
-Let's go.

I'm not just opening it for fun
and getting, like, a steam facial.

I'm trying to f*cking cook.

Let's go, then. Come on, Dahmere.
Let's go, Johnathan.

[Johnathan]
Yes, Chef. I need one more salmon.

One lamb, two salmon. I've got one salmon.

Yes, Chef.

It's two salmon. I've been saying this.

[Ramsay] Now.

-Johnathan, Dahmere, come here.
-Yes, Chef.

Overcooked salmon.
Yeah, I'm not serving it. Come on!

-I know.
-[Ramsay] Well, don't look at me, then.

I am getting a little bit, like, frazzled

because it doesn't feel like
we're on the same page.

The Red Team was good at acknowledging

that the meat station calls the tickets
and counts down,

but Dahmere is ruining his proteins.

-[Ramsay] Dahmere.
-[Dahmere] Yes, Chef.

[Ramsay] That one's still raw. Come on.

f*cking hell's bells.

He keeps sending up fish,

but it keeps coming back, like,
undercooked or overcooked.

That's not how I taught you
to cook f*cking salmon.

The butter is burnt.

-Yes, Chef.
-Two salmon. Let's go.

-I got you, Chef...
-Come on, Dahmere.

-Pick it up, please. Let's go.
-[Dahmere] Yes, Chef!

It just looked like...
kind of like a disaster.

Hey. Hey, look. Come down here.

Just move down. Slide down.

Where's our standard gone?

All we're doing now
is working as individuals.

You've got the black jacket,
so you should be wearing it with pride,

but we need to come together as a team.

There's no cohesiveness.
There's no togetherness.

We're fragmented.

I've got you on a different island,
you're on a different island,

and you need to get close to him.

-Okay. Okay, Chef.
-[Carmen] Yes, Chef.

-Get on the same page quickly!
-[all] Yes, Chef!

Meat drives the ticket. Let's go!

Come on.

At this point, we're just six assholes
yelling at each other.

-Walking lamb in one minute.
-Heard on the lamb in a minute.

[Johnathan] But at the end of the day,
we all have black jackets on,

and we all have to work in unison.

-Salmon, how long?
-Right now. Walking now.

New salmon, Chef.

Walking lamb.

Nicely cooked. Let's go.

[narrator] With the chefs
seemingly getting their act together

after a slew of errors...

[diner] Gorgeous.

It's really crispy.
The fish is beautifully cooked.

[narrator] ...Chef Ramsay is ready to fire
his VIP Chef's Table.

Entrée. One salmon,

-two Welly, one lamb, yes?
-[all] Yes, Chef.

-[Ramsay] Chef Table, yes?
-[all] Yes, Chef.

[Ramsay] Same time, yes?

-Seven minutes. Let's go.
-[Dahmere] Seven minutes, heard.

So I'm going to slice my first Wellington,

and I'm realizing I've never
sliced a Wellington before.

Walking Wellies.

I have been avoiding
this Wellington station since day one.

Behind, hot!

The opportunity finally
came up and I took it,

because I knew
that I couldn't get to the finale

without just facing this fear.

Hey, black jacket team,
all of you, come here.

Oh, f*ck.

Just take a look at the Wellingtons.

That's how they were handed to me.

-Would you serve that?
-No, Chef.

-Nor would I.
-Sorry, Chef.

At this point in the game,
like, in black jackets,

you should f*cking know
how to cook a Welly.

I'll slice it with you again.

-I'll show you again.
-[all] Yes, Chef.

[Dahmere] No worries.
Back to it, y'all. Back to it.

Stop taking the or...
just stop taking the orders.

-[Marino] Okay.
-Pause.

[Marino] Yes, Chef.

Oh, boy.

-I've stopped taking orders...
-[Johnathan] Yes, Chef.

To get your f*cking heads
back in the game.

-[all] Yes, Chef.
-I am not letting standards fly

because you don't f*cking care.

[Sammi] Yes, Chef.

Off, clean the Kn*fe,

which puts a clean break
through the pastry.

[Leigh] A little blow to the ego
and have Chef Ramsay

show me how to slice a Wellington.

-That's what I got.
-Yes, Chef.

-Understood. Understood.
-That's... So where's your standards?

-I'm not serving that sh*t.
-Thank you, Chef.

Not happening again. Let's go.

This is a really new, shitty,
not-so-nice feeling right now.

-Stop the orders.
-Yes, Chef.

Stop the orders.

Never thought I'd say that
on a night like tonight.

[narrator] It's an hour into the first
black jacket dinner service...

[Ramsay]
Black jacket team, all of you, come here.

[narrator] ...and with nonstop mistakes
by nearly every station...

I am not... I am not letting standards fly

and sh*t getting flown out of here
because you don't f*cking care.

[all] Yes, Chef.

[narrator] ...Chef Ramsay has been forced
to resort to drastic measures.

Stop the orders. Stop the orders.

Never thought I'd say that
on a night like tonight.

Will you check if they wanted
more wine on the Chef's Table?

Behind walking lamb.

Salmon walking now, salmon walking now.

[Ramsay] Oh, my God. Finally.

Go, yeah. Go.

-I have a salmon here.
-Wow.

Amazing.

[narrator]
After some exceptional performances

by this group of black jackets
in the past,

tonight was a major disappointment.

This is brutal. Brutal.

[narrator] Several diners were shut out
of receiving their orders...

[narrator] And Chef Ramsay
has decided that enough is enough.

[Ramsay] Oh, man.

The confidence tonight
has absolutely disappeared.

Tonight was supposed to be
a showcase of my black jackets.

And what I witnessed? A complete meltdown.

Fish dropped the ball.

Meat dropped the ball.

Garnish dropped the ball.

Yesterday, I told all of you
how proud I felt

and you deserved to be here.

I'm not feeling that tonight.

All of you come back to me
with two nominees.

-Is that clear?
-[all] Yes, Chef.

Get out of here.

[Carmen] I don't feel great
about the mistakes that were made tonight.

We are the black jacket crew for a reason.

I know that a lot of us
could do way better than this,

so this was just, uh, not
a very good night for us.

f*ck me. That was so awful.

As far as fish, I know I had
a f*cked-up night. Rocky night.

Automatically, I'm standing
on my charges, period.

I fought. I di... I didn't give up,
but it was... it was a bad night.

I don't think I deserve to go home today,
but I'm going up.

You know, it's not me putting myself up.

It's the fact of the matter.

I don't plan on going up there
and just rolling over.

I plan on fighting for myself.

You know, one bad night
doesn't... doesn't make the chef.

-What happened on garnish?
-I just was confused tonight.

-It was what?
-[Johnathan] I just was confused tonight.

It really pissed me off this morning,
him calling me a sack of sh*t.

Yeah, I bet,
'cause he's calling you out, like.

It really pissed me off.
Like, why is he picking on me like that?

I would say, you know, ha, ha.

I hope you had fun last night.
How-you-feeling type sh*t.

But I wouldn't say
you look like a sack of sh*t.

It just has stuck with me all day

that Chef Ramsay called me
a hot sack of sh*t.

Like, I never thought
I would be the whipping boy,

and Chef f*cking making fun of me
in front of the whole team.

I did have a strip that was raw.

I had a Welly that I sliced incorrectly,
and it looked like sh*t.

I didn't know how to slice it.

It was the first Wellington
I've ever cut in my life, so...

So I mean, if you're saying that
it's your first time cutting a Wellington,

I don't think you can use that
as an excuse,

because you've seen it.
You've seen it a hundred times.

That's all, so, like,
my vote would have to be for you.

I just really don't want
to go home tonight.

I've given so much to this competition.

I've fought so hard.

I've pushed myself so hard.

And to just have a sh*t service
and drop the ball...

I do not want to leave on this note.

So, what is everyone else's vote, though?

-Are you...
-I'm never drinking again.

All right.

[Ramsay] Just thinking about the service,

trying to figure out
where did it go wrong.

Ryan, black jacket team's first nominee
and why.

Chef, the first nomination
from the black jacket team

is Dahmere, Chef,

for his performance
on the fish station tonight.

He dropped the ball too many times.

Second nominee.

Second nominee, Chef, is Leigh.

Leigh also dropped the ball
on the meat station.

This far in the competition,

you should know how to cut a Wellington.

[Ramsay] Leigh, Dahmere, step forward.

You two have performed so well
in this competition so far.

I'm surprised to see both of you up here.

Leigh, why do you deserve to stay
in Hell's Kitchen?

Chef, I deserve to stay in Hell's Kitchen
because I'm passionate, I'm strong,

and I know I would make
a great executive chef.

I know this was my worst service
so far in Hell's Kitchen,

but I'm not done fighting.

Dahmere, why should you stay
in Hell's Kitchen, young man?

You know, every chef has their night.
Tonight was mine.

This was my first tough service,

but I feel as though
I shouldn't leave Hell's Kitchen

because I am your leader, Chef.

This is really hard.

The person leaving Hell's Kitchen is...

Tonight's service was shocking.

The person leaving Hell's Kitchen is...

Leigh.

Young lady, tough night.

The lamb was undercooked.

The Wellingtons were hacked.

But I don't think
I've ever come across a chef

that got up to speed as fast as you have.

If this is what you can do
so early on in this industry,

I can't wait to see what you're gonna do

in five years' time.

Thank you, Chef.

Please pass me your jacket.

Thank you so much, Chef.

-You've done a great job. Well done.
-Thank you so much.

Bye, guys. Good luck.

I wasn't as confident in the beginning

because I was the chef
with the least experience.

So you've only been cooking professionally
for two years?

-About a year, Chef.
-A year.

-Yes.
-Wow.

I knew Hell's Kitchen
would be challenging,

but it definitely challenged me
in ways that I didn't expect.

-Salmon a tad overcooked.
-[whispering] No!

-[Leigh] Was the ice a bad idea?
-Very bad idea.

-[Leigh] Really?
-[laughs]

[Leigh] I gave every single day my all.

I pushed myself out of my comfort zone,
and I know I proved myself.

[Christina] That's beautiful.

Honestly, that's really impressive.

The moisture retention in there?
Nailed it.

Thank you, Chef.

And it's making me leave
with my head held high.

Young lady, phenomenal dish.
I'm so happy for you.

-[shrieks]
-Leigh!

I knew it, I knew it, I knew it,

-I knew it, I knew it, I knew it!
-Leigh!

As much as I want to stay here,
God, I want to go home.

[chuckles, sniffles]

Unfortunately, I'm not done.

Dahmere, Johnathan was standing
inches away from you.

You needed to take advantage of him.

When you need help, delegate.

-Please give me your jacket.
-Yes, Chef.

[Ramsay] Listen carefully.

You, young man, have really impressed me.

Your energy, your passion, is evident.

Yes, Chef.

But deep down inside, young man...

Mm-hmm.

-...you're not ready to become my head chef.
-Yes, Chef. Appreciate you.

Thank you. Stick with it, young man.

[Dahmere] Love y'all. Take it easy.

-Love you too, boy.
-Love you, buddy.

[Dahmere] For me,
this was a life-changing experience.

All the highs and lows,
you know, it was transformational.

We all know how to cook,
but when it comes to pressure,

everybody crumble!

Why am I able to receive
the remarks that I do?

Because I keep my composure.

I was able to exhibit who Dahmere was.

I stayed true to myself
the entire competition.

Don't... Just bring a damn fish!

We're here for a reason.
We know what we've got to do.

-We're a team. One, two, three.
-[all] Team Blue!

[Ramsay] When the chips are down,

you're the one individual
in that kitchen that I can rely on.

That's exactly what you want in a leader.

It showed me personally
that I can compete with the best of them.

-Nice.
-Great.

That's a twofer.

-[Ramsay] Dahmere.
-Yes, Chef?

-[Ramsay] Delicious risotto.
-[Dahmere] Thank you, Chef.

It looks beautiful.
Fish is absolutely spot on.

-I think it's your best plate.
-Thanks, Chef.

Congratulations, Dahmere.

-What are we saying?
-[all cheering]

[Dahmere] You know, to take it
as far as I did in this competition

against so many talented chefs,

by far not the end of my American dream.

Just the beginning.

Get out of here.

-Johnathan.
-Yes, Chef?

Cut the bullshit.
Something happened tonight.

This morning upset me,
being called a sack of sh*t.

And it... it stuck with me.

-That's called banter.
-I know.

Now, I can't control what you do
in the dorms,

but there needs to be
a certain amount of composure.

You had every right
to let your hair down yesterday,

but each and every day
when these lights are on,

customers sit down,
we need to be on our game.

-Nothing personal.
-I know, Chef.

I'm sorry. I'm very sorry.

-Come back.
-I will.

-I know why you're here.
-Yeah.

-I can feel it.
-Yeah.

-Okay, young man? Get some rest.
-Thank you.

[exhales deeply] f*cking hell.

When I become the next executive chef

of Hell's Kitchen Las Vegas,

he can call me a hot sack of sh*t
any day he wants.

And, uh, that's really how I hope
things play out.

I'm ready to get my hand on that door.

All I have to do is just
f*cking forget about what happened

and move forward and push hard.

[Ramsay] Leigh needs more experience,

and Dahmere needs more finesse,

but they both will make
great head chefs someday.

It's just not today.

[narrator] Next time
on Hell's Kitchen: The American Dream...

-So proud of you.
-So proud of you, my friend.

[narrator] Will a budding bromance...

I would love to go into that finale
with my brother, Ryan.

[narrator]
...annoy Carmen and Sammi so much...

They're getting so f*cking arrogant
and cocky.

[narrator]
...they're willing to do the unthinkable?

-Lamb walking!
-[Johnathan] That's not lamb.

-[Ramsay] What is that?
-I don't know, but that is not lamb.

-You should be afraid.
-Carmen.

[narrator]
And will it lead to an epic battle...

Ryan, these lobster tails are overcooked.
I need two more.

-They're cooked, Chef.
-No, they are not. Take the lobster back.

You can't piss down my back
and tell me it's raining.

[narrator]
...that forces Chef Ramsay to step in?

You are f*cked.

-Carmen, you're f*cking dropping the ball!
-Come on, guys!

-[narrator] On the next episode...
-Is this a f*cking joke?

-Wake up!
-[blows raspberry]

-[narrator] ...of Hell's Kitchen.
-[Johnathan] Didn't see that coming.