20x02 - Young g*ns: Temping the Meat

[bunniefuu]

[narrator] Previously[/i]
on[/i] Hell's Kitchen: Young g*ns.

-.[Jay] Vegas, baby![/i]
-[/i][all cheer]

[narrator] The youngest group[/i]
of chefs ever...[/i]

-[woman] Selfie.
-[/i][all] Season !

Whoa!

[woman] Oh, my God. I'm so excited.

...began their journey with a sneak peek
of the new Hell's Kitchen[/i] museum.

[Brynn] Oh, my God, this is insane.

[Emily] Oh, my gosh. There they all are.

[Ramsay] Please welcome
our season chefs.

The tour ended
with a surprise press conference...

I love photo sh**t,
and I recently competed in a bikini show,

so paparazzi, let's go. Work those angles.

[camera shutter clicking]

...and a big announcement.

For this milestone season,
I've decided to find my future protégé,

and my next head chef
at Gordon Ramsay Steak .

-at the Paris Hotel Casino.
-[cheers and applause]

Later in the young g*ns' first test...

#TeamBlue, right? Young g*ns.

...the signature dish.

Minnesotan and food vlogger Matthew...

So you're a hand model?

[laughter]

...failed miserably with his shrimp.

I'm not very good at eating shrimp
and the shit sack.

-[gags]
-My bad.

-Got to get the poop out.
-[Matthew] That's my mistake.

While Alaskan meal prep chef Ava...

So what I've made for you
is Ava Flava's Orange Chicken.

...couldn't deliver on her nickname.

Right now it's lacking flavor, young lady.

Two.

Executive chef Trenton from Missouri...

I'd never been outside
of Arkansas or Missouri.

N-Never?

I saw a palm tree
and I was like, "Holy shit."

-[laughter]
-Yeah, yeah. Yeah.

A four. Good job.

And Colorado sous-chef Victoria...

-It's very strong four. Well done.
-Thank you, Chef.

...scored big points for their team
and with Chef Ramsay.

In the final round, Kansas City chef Jay
rushed his étouffée...

It's not a roux, it's ruined.

Damn. Two, Jay.

Leaving the door open
for sous-chef Morgana...

[tense music playing]

I'll give it a five.
Congratulations, well done.

...who clinched the first victory
for the women.

Later that night,
the young g*ns had a major debrief

-and training on the menu.
-You need to be coordinated,[/i]

managing yourself, your team, your time,
or this station will bury you.

And -year-old Brynn
was completely overwhelmed.

If I have a mental breakdown,
just bear with me.

Teammate Emily
from New York City offered support.

-I'm having an anxiety attack.
-Yeah?

-Shit. It's coming again.
-Just breathe. You have to let it out.

I'm gonna have to rub some dirt in it,
as my pops would say,

and just keep going.

The following morning,[/i] the best jugglers
in Vegas[/i] made a purposeful appearance.

[all cheering]

You'll be juggling the finest alcohols
with the finest of proteins.

The chefs would compete
in an individual challenge,

with the winner winning...

This incredible Punishment Pass.

That was the good news.
But the bad news was...

The chef with the worst dish
will hand me their jacket...

and leave Hell's Kitchen[/i].

Right now I'd like you
to all walk into the kitchen

and gather around the dome.

Let's go. Thank you.

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

You're all gathered around the domes.
Good.

Your minutes start...

now.

[tense music playing]

[intense music playing]

[Ramsay] Your minutes start

now.

-[man ] I got shrimp.
-[man ] I got steak.

In today's Punishment Pass
and Elimination Challenge,

Chef Ramsay has provided
nine different proteins to each team.

Fillet Mignon.

[Brynn] Then I'll do sea bass.

And all of the chefs have to use alcohol
when cooking their dishes.

I got tequila, güey,[/i] tequila.

I'm doing tequila.

[woman] Does anyone know
how to make vodka sauce?

[Sam] I got rum.

When it comes to cooking
with high-alcohol spirits and such,

it's a very delicate balance,
'cause if one thing goes wrong,

then you are going
to completely train wreck.

-Can I use a bit of that pineapple?
-Yeah, I'm only gonna be taking two rings.

Cool.

So I cook the best this way,
but I don't know how to cook with alcohol.

I drink alcohol, not cook with it.
[laughs]

[Brynn] I am using sea bass,[/i]

and I want to go with a,
you know, Mexican theme,

and I was thinking, "Oh, tequila."

[Mexican music playing]

[tense music playing]

I smell tequila.

Beautiful sear.

Fire.

[sizzling]

Nope, no fire. I lied.

That's fine.

-Hey, Sam.
-Yeah.

This is how you do a flame, by the way.

[playful music playing]

Such a Jackass.

-[Jason] Jay, what do you got?
-Uh,

I'm gonna do a blackened salmon
with a citrus tequila succotash.

Got it.

I actually do have
a lot of experience cooking salmon,

especially with that Don Julio,
and just let that soak in there.

I think I might... take a little sip.

[Jay] Uh, the last time got super drunk
was my birthday earlier this year,

and I really wish that I could remember
my whole birthday party,

but, eh, that's what happens
when you turn .

-[Kevin] Yo, is this anyone's cast?
-That's mine. That's mine, yeah.

Have it in until it's seared and then
finish it in the oven? Okay.

I'm one of the two vegetarians.

I don't want to be given crap
by all the other chefs.

"You can't cook any meat.
You're a vegetarian."

You know, that's always
in the back of my mind.

I just need, uh,
the eggplant out of the oven.

-What's your protein?
-Chicken.

And what's your sauce?

-Um, it's going to be...
-Like, the little combo?

-Yeah, and I have a cream sauce as well.
-Okay.

[Matthew]
Even though I may have fallen short

with my first dish for Chef Ramsay,
I've learned from my mistakes.

I'm gonna try and make
the bourbon-glazed chicken

as perfectly cooked as possible,

and this is my chance
to really bounce back and shine.

[man] Keep an eye on it.

Is that mine?

minutes. Let's go.

[man] Thank you, Chef.

All right, coming in.
We got to make space, ladies, here,

so no one burns anything.

After getting a two on my sig dish,
it is so important to impress Chef Ramsay

and show him
what I actually am capable of.

Get it, girl.

Alaskans should know how to cook salmon.

And if I f*ck up, that's shame on Alaska.

-[flames roaring]
-Shit.

My bourbon pineapple reduction,

shit hit the fan.

It starts smoking,
so I completely turn off the heat.

Fingers crossed it cooks
all the way through.

[Christina] What happened, Ava?

-Um, I just turned off the heat.
-Ah, got it. Okay.

Coming around hot

-Jerk spice pork chop?
-Yep.

I ran it as a special
a year-and-a-half ago,

and it was perceived well.

I think I can actually win this.

Forty-five seconds.

[intense music playing]

[Antonio]
How you feeling about it? Good?

Make it perfect, y'all. Season everything.

-[Ramsay] Five, four...
-Fast back, baby.

-...three, two...
-[Morgana] Coming out.

-...one.
-[Brynn] Let's go.

Serve, ladies. Let's go. Come on.

[Ramsay] Excellent. Well done.

So before you present to me,

I want all of you

to taste all of your dishes

and then come up with...

the top three dishes to present to me.

Understood?

[all] Yes, Chef.

Your five minutes start now.

-[man] Yeah.
-[Kevin] What is the pork chop?

It's got callaloo underneath,
and it's got a pineapple chutney on top.

I love Steve's dish.

-This pork chop is really good.
-[Steve] Good?

It was cooked perfectly,
and that guy is a talented guy.

-That pork chop was off the chain.
-[Alex] Ah, this right there?

This is soy olive oil
Worcestershire salmon.

That looks a little under.

-Definitely under.
-Okay, scratch that.

[Brynn] I definitely think
that Ava has the worst dish

only because it's... it's raw fish.

Me.

-[Sam] Airline chicken breast with what?
-Uh, bourbon glaze.

Excellent.

Matthew's dish
is actually very well ex*cuted.

This is one of those strong ones that
we need to put to the side and figure out,

"Is this one of the top three?"

This one.

-That's three.
-Rolling with these three?

These three. I agree.

We're done.

I'm thinking my ceviche?

I feel like the ceviche could use
a bit more acid, a bit more spice.

[Steve] Antonio, he was vocal
about he wanted his ceviche up

but it's damn near inedible.

If you're gonna put some shit on a plate,
at least make it edible, you know?

I think ceviche and one of those two.

Antonio's really selling
his dish right now.

I'm kind of wondering exactly
who else is agreeing with that.

[both] Pork chop, ceviche, chicken.

-That works.
-All right, let's do it.

Final answer.

That sounded like a heated debate.

-Blue Team, have you made your decision?
-[men] Yes, Chef.

[Ramsay] Red Team,
have you made your decision?

-[women] Yes, Chef.
-Good.

Come around to the front.

[narrator] Chef Ramsay is going to taste[/i]
three dishes from each team[/i]

to determine the winner
of the Punishment Pass.

Blue Team, uh, Sam, your top three dishes.

-First one is?
-The ceviche dish.

-Made by?
-Me, Chef.

Antonio, step forward
with your dish please. Let's go.

Yes, Chef.

[Ramsay] Let's go, young man.

-Describe the dish, please.
-[Antonio] So it's a, uh, shrimp ceviche

in a caramelized tequila
brown sugar pineapple.

So visually it looks nice.

What's the alcohol inside the ceviche?

Tequila as well. I toasted it off
with a little bit of cumin.

-You get the acidity. You get the tequila.
-[Ramsay] One chunk.

A little chunk to a medium sized chunk...

to a bizarre sliced chunk.

It's like the four bears.

I mean... Oh, hold on.
There's a baby bear there as well.

Uh, I don't get this.

If I'm in the Blue Team,
and that's my best foot forward,

I'm scared.

[Trenton] I'm watching
Antonio's dish get cut up,

and it kills me because my dish
should've been up there.

I should've pushed it.

The avocado
is the best-tasting part of the dish.

I can't taste tequila.

A hodgepodge of bizarre,
chewed-up, spat-out ceviche.

-Thank you.
-Yes, Chef.

-Disappointing, that one.
-[Antonio] My bad, yo.

Sam, the second dish
that you put forward from the Blue Team.

It is a pork chop.

Who made it?

I made it, Chef.

Okay. Young man, step forward please.

Steve.

Wow. We look like we got a proper dish.
Describe the dish please.

Jerk spice pork chop
with a quick callaloo underneath

-and a pineapple chutney on top.
-[Ramsay] Nice.

Um, there's rum in the pineapple chutney
and the callaloo as well.

[Ramsay] Well, it looks beautiful.

How's the cook?

It's cooked beautifully.

-And what are the greens?
-Those are just...

That's just spinach that was sautéed
with some peppers and some ginger.

That is delicious.

Yeah, I made the jerk rub.

Well done.

Thank you, Steve.

-Good job, good job.
-[Steve] Thanks, man.

Sam, third and final dish
for the Blue Team.

Uh. Here we have Matthew.
He had an airline chicken breast.

[Ramsay] Let's hope
that you have bounced back.

So yesterday you gave me the shrimp
with the sack of crap inside.

-Yes, Chef.
-Not a smart introduction.

-Not great.
-Describe the dish.

[Matthew] High, medium,
and low levels of the bourbon glaze.

[Ramsay] Visually it looks nice. Rustic.

And what is that?

[Ramsay] All of you, come here.

f*ck...

[sudden musical sting]

[narrator] With the much-desired[/i]
Punishment Pass on the line...[/i]

And what is that?

...the Blue Team has chosen
Matthew's bourbon-glazed chicken breast

as one of their best.

[Ramsay] All of you, come here.

f*ck...

[Ramsay] You guys wanted me
to eat pink chicken?

Seriously?

[men] No, Chef.

[Ramsay] And this is your top dish?

Get back in line.

Oh, my God. How did everybody miss that?

This looks bad for us all.

-Shit!
-[Alex] You good?

-[Ramsay] Have you been drinking?
-No, Chef.

This is f*cking embarrassing right now.

The best dish on the Blue Team
is Steve's beautiful chop.

Uh, that was an easy decision

'cause the other two dishes
were a disgrace. Steve,

you are in the running...
for the Punishment Pass, young man.

Thank you, Chef.

Oh, hell yeah. I won. I won.
Yeah, yeah, that was me.

[chuckles]

Now I'm gonna taste
all three dishes from the Red Team.

[narrator] The first dish[/i]
the Red Team has chosen[/i]

as one of its best
is Victoria's pineapple rum shrimp.

This is a take on a pura vida shrimp.

Pineapple rum, coconut sauce.

Shrimp are spotless, which is great.
Blue Team.

How many times did you use the alcohol?

I used it... I believe three to four times.

-Beautifully cooked.
-Thank you, Chef.

-Well done. Thank you.
-[applause]

Megan hopes to impress
with her whiskey-glazed fillet.

How did you get the whiskey
into the carrots?

[Megan] Um, I glazed them,
so I blanched them first,

and then I hit 'em
with a little oil garlic,

and then hit it
with whiskey and honey, Chef.

[Ramsay] It's a good dish.

-Thanks. Good job.
-Thank you, Chef.

[applause]

Last up for the Red Team is Brynn
with her tequila pan-seared sea bass.

And did you butter baste it at the end?

I did not, Chef, but in the pan
it was olive oil and butter.

[Ramsay] Yeah, smart.

The alcohol's coming through.
That's a smart blend.

-Good job. Step back. Thank you.
-Thank you, Chef.

[applause]

That's what I expect when I ask
for the top three dishes from Red Team.

The dish that had the edge...

[tense music playing]

[Megan] I want to win[/i]
that Punishment Pass.[/i]

I don't want to have to sort trash.
[chuckles]

Don't want to have to drink some, like,

weird concoction of something
that's gonna make me throw up.

I want that pass.

...goes to Brynn. Well done.

-[Emily] Good job, Brynn.
-[Keona] Good job, Brynn.

[applause]

So now I have to decide between

Steve

and Brynn.

This incredible Punishment Pass...

goes to...

...Steve. Well done.

[cheers and applause]

-Well done.
-Thank you, Chef.

Uh, really good job.

-Thank you, Chef.
-You've earned it.

This thing's gonna come in handy.

I don't know if this is
the liquor talking now, but, uh, Brynn,

for the first time ever
in Hell's Kitchen[/i] history,

I'm gonna give out
a second Punishment Pass. Well done.

[cheers and applause]

Brynn and Steve, with great power
comes great responsibility.

I'm gonna ask each of you to tell me

who's responsible
for the worst three dishes

on each of your teams.

My heart sinks.

I've bonded with these girls

and we are a bunch
of strong female competitors.

This is an extremely,
extremely difficult decision.

Okay, Brynn, your first worst dish
on the Red Team belongs to?

Ava, Chef.

Ava, step forward please.

Describe the dish please.

[Ava] I made for you
a bourbon-marinated grilled pineapple

with a soy olive oil
Worcestershire salmon.

[Ramsay] How'd you get the pineapple
looking so knackered?

So naked?

[Ramsay] Knackered, as in screwed.

That doesn't look
appetizing for pineapple.

-Salmon's undercooked, see.
-[Ava] Yes, chef.

That's raw salmon there as well.
And you're from Alaska, right?

Yes, Chef.

You know, if there's one thing
I think of Alaska, it's salmon.

Step back in line.

Wow.

I am so disappointed because I'm Alaskan,
and my salmon was raw.

I'm embarrassed.

And the second dish?

Keona, Chef.

Keona, let's go please.
Step forward, thank you.

Young lady, you came out strong with
a good signature dish, a four out of five...

This is in the bottom three.
Describe the dish please.

[Keona] Um, I made a grilled pork chop
with some crispy potatoes for texture,

and the alcohol is bourbon in the sauce.

-You've cooked pork before, right?
-Yes, Chef.

[Ramsay] The pork is dry.

When you cook a pork chop like this,
it's got no fat in there.

The fat's on the outside,
so you need to add fat to it, right?

And keep that thing moist.

What a shame. Back in line. Thank you.

[Keona] I didn't come to go home.

[sniffles] I didn't come here...

[sniffling]

...to disappoint myself.

I'm a fighter,
and I'm not gonna stop fighting.

And the third and final dish belongs to?

Emily, Chef.

Emily, please, let's go.

I understand that Brynn
had to make a really tough decision,

but I am disappointed
that she chose my dish

because we really had
a heart-to-heart last night,

and I thought that we really bonded.

This is an Asian-style fried chicken,

and there's vodka in the batter
for the chicken and in the sauce, Chef.

[Ramsay] It looks a little bit dark.

When you got chicken that thick and
you fry it you just got to be careful.

And what's the vegetables in the slaw?

Um, celery, carrots.

So the slaw's a little bit bland.
That needs acid, something to lift that.

-Step back in line please.
-Thank you, Chef, for your criticism.

Steve, I'd like you to give me
the three worst dishes.

This is not gonna be fun.

[Steve] Chef Ramsay tore
both of those dishes apart.

I got eight dishes in front of me, none
really up to what I would like 'em to be,

but that's not something that you tell
eight dudes that you share a room with,

so you got to be smart with this decision.

First one is?

Uh, the first one belongs to Matthew.
Unfortunately it is pink beside the bone.

And missing on Matthew's dish
were the f*cking feathers.

[chicken clucks]

-Dish number two?
-The ceviche, unfortunately.

It looked like a bulldog's dinner
chewed up to f*ck.

And dish number three?

Is a New York strip, Chef.

-Made by?
-Me, Chef.

Alex, step forward please.

You're the only dish
on the Blue Team I have to taste.

So it is a pan-seared New York strip steak
with honey-glazed carrots.

[Ramsay] And the alcohol, what was that?

The alcohol was the scotch,
and that's with the eggplant, Chef.

[Ramsay] Far from great, but not terrible.

Back in line. Thank you.

All six of you have been chosen
as having the worst dishes,

and I'm sorry to say one of you

will be leaving shortly.

The two worst dishes

belong to...

Matthew

and Ava.

Step forward please.

Raw undercooked chicken
is kind of hard to come back from.

I don't know if Chef Ramsay's
gonna let him stay.

Uh, Matthew, are you done?
Are you a spent force?

No, I'm really trying to get used to,
like, the really fast-paced environment,

'cause I'm usually used
to working on my own time schedule

and making sure everything can be perfect,
but things are really rushed here.

Rushed? minutes.

I have so much more fight in me.
I want to convince you I can do better.

Ava, what is going on with you?
Why should you stay?

I feel like I have
excellent time management

and leadership skills
that I can bring to you,

um, managing a restaurant.

I was so focused
on delivering flavor today

that I didn't focus enough
on my temperature in the meat,

but I think I have more to give you.

[tense music playing]

[Ramsay] The individual
leaving Hell's Kitchen[/i]...

[tense music builds]

[narrator] Chef Ramsay has determined[/i]
that the worst dishes from each team[/i]

-belong to...
-Matthew.[/i]

and Ava.

He's about to eliminate the first chef

of the Young g*ns edition
of Hell's Kitchen[/i].

[tense music playing]

Matthew.

Get back in line and wake up.

Okay.

Ava,

come here.

Give me your jacket please.

I'm looking for a protégé that can be
catapulted to the top of the tree.

Right now you are not ready for that.

Thank you.

[Ava] My expectations coming
into this competition were pretty high.

I thought I had a good shot,
but my first two challenges sucked.

But at the end of the day,
Matthew had uncooked chicken,

and I think maybe he should be
standing here.

Brynn and Steve, well done.

Now piss off, all of you.

[Matthew] I just have to bring it.

I'm gonna keep trying.
I'm not gonna give up.

I'm gonna keep pushing forward.

I'm sorry. I'm sorry, y'all.

Steve, nice job, man.

[Antonio] That's my fault.

Antonio, he comes out and apologizes.

It's all my fault.
I was trying to fight for my own shit.

I f*cked up. I apologize.

He oversold himself and his dish.

I was being dumb. It's done with.
It's over with. It's over with. It's done.

We... we chose as a team.

Antonio just keeps saying the same shit

over and over and over again,
talking about himself.

[Antonio] But it happened.
It's done. We roll it off. It's over.

We don't even talk about it. It's done.
Bounce back. We got to bounce back.

"Oh, guys, we need to bounce back.
We need to bounce back."

-"We need to bounce back."
-Gotta bounce back.

"We need to bounce back, though."

-Bounce back.
-[Sam] Clearly we need to bounce back.

-Stop repeating it.
-[Antonio] Get back, baby.

[dramatic music playing]

[narrator] With their first dinner service[/i]
less than five hours away...[/i]

[Alex] Excuse me.

...the chefs hustle into the kitchen
for a special surprise.

First things first.

These knives are for you
from Chef Ramsay as a gift.

They're J.A. Henckels.

Literally the best knives
you'll ever have.

I got mine ten years ago
and they're still my go-to knives.

-These will last the rest of your life.
-Wow.

Oh, my God. These Henckel knives
are more expensive than my rent.

Just opening them up,  I feel like
Cinderella getting her glass slipper.

[laughs]

Wow.

[narrator] With their new tools in hand,[/i]

both teams prep
for their first dinner service.

We just need proteins basically.

-Big time sense of urgency, guys.
-I'm gonna heat up celery for the puree.

Is everybody good?
If there's any questions, ask them now.

I feel like maybe I do, like, um,
the Wellington, the chicken, and the lamb.

You could, like, throw a car at me
during this service, and I don't care.

I'm just gonna keep going. You'll have
to physically remove me from the kitchen

before I give up.

Bounce back, baby.

Bounce back.

Bounce back.

Gentlemen, are we good?

-[men] Yes, Chef.
-Yes?

[Ramsay] Let's go.
Double-checked everything, yes?

Ladies, we good?

-[women] Yes, Chef.
-Yes?

Then communicate, yeah?

-Marino.
-Yes, Chef?

For the th time,

-please open Hell's Kitchen.
-Subito.[/i]

[upbeat music playing]

To Hell's Kitchen.

[all] Cheers.

[narrator] Tonight is Hell's Kitchen's[/i]
th dinner service.[/i]

The, uh, beef Wellington.

And in celebration,
Chef Ramsay is offering

a special shrimp flambé appetizer

to be prepared tableside
by Brynn for the Red Team

and Alex for the Blue Team.

Don't stand in front,
otherwise this is gone.

Also here to celebrate
this Hell's Kitchen[/i] milestone

are some heavy hitters
from the sports world.

-Here we are, gentlemen.
- Dining in the red kitchen tonight[/i]

is NASCAR racing superstar Kurt Busch
and his friends.

-We got to go out more often.
-I know, right?

-And in the blue kitchen...
-How you doing, brother?[/i]

...former heavyweight boxing champion
of the world "Iron" Mike Tyson

and his family.

[Mike] Oh, this is gonna be so good.

Ladies and gentlemen...

-Pleasure to have you.
-How you doing?

All right.

-...Mike Tyson.
-[laughs]

Four covers at table two.

One special app tableside,
one scallops, two carbonara.

Entree, one salmon,
one lamb, two Wellington.

-[all] Yes, Chef.
-Thank you. Let's go.

Go put the salmon pan on
because we're about ready for that salmon.

[Sam] Heard, heard, heard.

I love cooking fish.
Salmon is actually one of my go-tos.

I actually cooked one earlier today,
but my team didn't choose it,

so I have a lot to prove today.

-That carbonara?
-[Sam] Four minutes out.

[narrator] Antonio and Kevin gearing up[/i]
to knock out their first appetizers.[/i]

I got this first salmon ready and resting.

And Jay and Sam on the fish station

are sending Chef Ramsay
their first entree.

[Jay] I got first salmon entree
ready, Chef.

Why have we got this?

Nothing's fired right now.
You get the apps out. Nothing's fired yet.

Hey, hey, all of you,
f*cking come here, all of you.

Hey, our guests have just arrived.

Why have I got a salmon up there
when it's not even fired?

And FYI, the salmon's actually raw.

Sam, Jay, I mean, seriously, guys?

Mike has just sat down with his family,

and right now we look
like a bunch of f*cking idiots.

Tell me where you got the call from.
Who fired it?

Jay shouldn't be cooking salmon
until entrees start firing.

I'll fire the table for you,

and then we go together
like a proper f*cking team.

Is that understood?

-[men] Yes, Chef.
-Come on, guys. Get a grip.

Come on, guys. Really?

Bounce back, guys. Bounce back.
Carbonara's walking in ten seconds, Chef.

[narrator] Despite Sam and Jay's[/i]
false start on the fish station...[/i]

-Carbonara to your right.
-[Ramsay] Beautiful carbonara. Let's go.

...thanks to Antonio and Kevin,

the Blue Team is off
and running on appetizers.

-[Kevin] Good job, dude. Good job,
-[Antonio] Thank you.

While in the red kitchen,

Victoria and Morgana are tackling
the Red Team's first appetizers.

About a minute out on risotto.

Kiya? Two scallops, are you guys good?

Yes.

I am on fish with Josie tonight.

The only thing
that's worrying me right now

is the fact that she's a vegan.

If Josie can't taste the dish,
like, how can she say it's correct?

So it's gonna be all put on me tonight.

[food sizzling]

Piping hot, yes?

-[Josie] Yes, Chef. Yes, Chef.
-Piping hot.

In fact, we'll use this pan here
that's even hotter.

[romantic music playing]

His presence is... it's something else.

It's got to have that... that sear.

[Josie] Like, I can smell his cologne[/i]
on me right now.[/i]

I love it. I love it.

[laughs]

[Ramsay, echoing] Don't season
till you're about to go in the pan...

Josie, wake the hell up.
Come on. Get your focus right.

[dramatic music playing]

Walking with risotto.

[Josie] Scallops behind you.

Beautifully cooked.
Go, darling, please. Go, go, go.

Let's go. Go please.

[narrator] Under Chef Ramsay's guidance...[/i]

[Ramsay] Let's go.

...appetizers are now
rolling out of both kitchens...

Oh, this is gonna be so delightful.

...and the Young g*ns opening night
is off to a solid start.

-This is really good.
-It's good.

-[man] Oh!
-[both] Whoo!

With appetizers
now firing on all cylinders...

Beautiful.

...it's time to shift gears into...

Entree, go. Fire please. Two chicken,
one New York strip, one Wellington.

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

Uh, gentlemen, fire up table two.
One salmon, one lamb, two Wellington.

-[men] Yes, Chef.
-Let's go, guys.

-[Ramsay] How long are we?
-About four and a half, Chef.

[Matthew] Being on meat station,
this is kind of, like, my last chance

to see if I can fit
into Gordon Ramsay's kitchen.

Wellington is resting.

Lamb and Wellington are ready.

-[Payton] You're %?
-Yeah. All right.

-[Ramsay] Wellington, where?
-Here, Chef.

Lamb?

-Lamb.
-Salmon please.

[Sam] Salmon's walking now.

The pressure is on.

[Ramsay] Hey, hey, come here.
Hey, come here, come here.

Quick please.

Touch that, all of you. Jump in, someone.

Without even looking or slicing,
just touch that.

-[Matthew] It's rare.
-[Sam] Rare.

-Sorry?
-It's rare.

-It's rare. Oh, f*ck...
-Raw, raw, raw.

It's not funny, Matthew.

Do you think it's funny
in front of your chef table?

[tense music playing]

[narrator] It's just over minutes[/i]

into Hell's Kitchen's
th dinner service...

[Ramsay] Not funny, Matthew.

Do you think it's funny
in front of your chef's table?

-Not funny.
-Then get a f*cking grip.

-Yes, Chef.
-...and Matthew's raw lamb chops[/i]

have set the Blue Team into a tailspin.

I mean, seriously? Who cooked that lamb?

-Me, Chef.
-Come on, guys. Come on. Come on.

-[Ramsay] Can we get it together?
-[men] Yes, Chef.

How long on that new lamb?

-[Matthew] Six minutes.
-Six minutes, heard.

And Matt's grinning his ass off.

I can't even look at him.
At that point, I wanted to take control.

Do you think this feels good
to start resting?

While Kentucky chef Payton steps up
to lead on the Blue Team's meat station,

in the Red kitchen...

Let's go. Two chicken,
one New York strip, one Wellington.

-Yes, Chef.
-Time on that.

-Three minutes, Chef.
-[Ramsay] Go.

...the checkered flag is in sight
for Megan and Emily's first entree.

So we cut it just in half?

And sides, remember? The sides.

-We have to... trim the sides.
-Side, side.

-And then... middle.
-Then middle. Heard.

I'm paired with Emily, and I am nervous.

-She doesn't eat meat.
-Thank you.

So there's definitely a lot of pressure.

What do...what do I do?
Put it back in the oven?

-Yeah, uh, no.
-Heat it?

So make sure they're hot
before we send them, obviously.

[Kiya] I don't have a problem
with vegans or vegetarians.

It's their own body.
They can do what they want.

I just hope it doesn't end up
affecting us down the road.

I'm gonna put this
a little bit in the oven.

-No.
-No?

-It's a bit cold.
-No, that one's good.

-Send that one.
-Heard.

We should be getting
those entrees out. Let's go.

Coming down. Coming down.

Walking with the Wellie,
Chef, on your left.

Your right, Chef.

Oh, boy.

[tense music playing]

Uh, lovely cooked, that Wellington.

-Well done.
-[women] Thank you, Chef.

-[Kiya] Great job, guys.
-[woman] Thank you.

-[woman ] Oh, look at that.
-[woman ] That's gorgeous.

[narrator] While diners on the Red side[/i]
enjoy their entrees,[/i]

guests on the Blue side...

I'm Starving Marvin.

...are still waiting ringside for the men
to complete round two with their lamb.

Yo, meat, lamb, two Wellington, how long?

[Payton] Two lamb, two Wellington?

-That's...
-For this table.

Two lamb? Um...

[Steve] Meat station, you got one job.

Drop the meat and let us know
how long it's gonna take to cook.

[Steve] Every minute
I need to hear from y'all on meat?

Every...every seconds,
I need to f*cking hear it.

I'm trying my best, but it's just like,
I can't do it by myself.

[Payton] Uh... Lamb, it looks good.

-[Matthew] Lamb out.
-[Payton] Lamb walking.

-Where's the lamb?
-[Matthew] Right here, Chef.

[Ramsay] Service please.

Let's go. Good, thank you. Let's go.

[narrator] As Payton delivers[/i]
a knockout on meat,[/i]

at long last the Blue Team's diners
are receiving their entrees.

[Ramsay] Right.

Chef table.

Now it's time to take a swing
at the Chef's table.

Entrée, one salmon, two chicken,
one vegan risotto. Heard?

-[men] Yes, Chef.
-Yeah, look at me.

Mr. Tyson, VIP, yes? Be careful, yes?

-[men] Yes, Chef.
-Don't f*ck this table up. Go.

-Yes, Chef.
-[Antonio] How long on that chicken?

-Uh, chicken, seven.
-Seven?

How long on that salmon?

-At least four minutes on this.
-Okay, communicate.

Let me know. Let me fire that risotto.

-[Steve] Heard.
-Thank you.

I got to communicate.
I got to watch Payton.

We got to be moving as one.

It's time for the Blue Team
to bounce back.

How long on those two chickens?

Should be one chicken next
and then one chicken after.

It's two chickens for VIP.

-Are you sure?
-Positive.

How long please?
How long for Mr. Tyson? How long?

On the what?

Oh, my God. Is that the chicken?

For this table?
Do you have the chicken for this table?

-I forgot one chicken on VIP, Chef.
-f*cking hell.

How do you forget...

"Iron" Mike Ty... How does that happen
with two of you on there?

Can you apologize please?

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

I'm embarrassed of myself overall.

I'm embarrassed in front of Mike Tyson.
Embarrassed in front of Chef Ramsay.

Excuse me, guys.

I just wanted to let you know
we had a miscount on your guys' entrees,

so it's gonna be
about another ten minutes on that.

Not a great feeling when meeting
Mike Tyson for the first time.

-It'll be pretty soon we hope.
-Thank you very much, Matthew and Payton.

With the Blue Team up against the ropes...

-[Megan] How're we doing?
-[Kiya] Fantastic.

Nicely cooked, the New York strip.

...the Red Team hits their stride

and sends out a flurry of entrees
without a hitch.

[woman] Next, one duck,
one New York, two Wellington.

Perfect.

-Those are good.
-[woman] I like that.

-[Kiya] Everybody doing okay?
-[Keona] We're good.

The girls are kicking ass right now.

This dinner service is amazing.
I'm proud of my team.

Let's keep this momentum going, ladies.

Red, red, red.

Nicely cooked.

As the red kitchen comes together...

-[Emily] Yeah.
-[Brynn] Finish strong.

...diners on the blue side...

Blue Team is getting in a bit of trouble,
and we're not getting our food.

...grow increasingly impatient.

It's taking a long time.

...some having waited
over an hour for their entree.

What's taking so long?
We're getting hungry.

As their VIP table becomes restless,

Matthew makes a desperate attempt
to get his chicken temperature right.

This is only at .

This is by hand. It's only at .

[Trenton] Matthew pulls out[/i]
a digital thermometer.[/i]

Where the hell
did we get digital thermometers?

I'm waiting on two lamb,
one chicken, one salmon. How long?

Uh, we have three minutes on the chicken.

-[Payton] Lamb's nine minutes.
-Seven minutes.

-How much on chicken?
-Three, seven, nine.

Come here. All of you, come here.

-Matthew, what's going on?
-It's just really fast, and we're trying...

Really fast?

Yes.

Call out the order again.

One salmon, one chicken, two lamb.

-All together.
-[men] One salmon, one chicken, two lamb.

-All together.
-[men] One salmon, one chicken, two lamb.

-[Ramsay] All together.
-[men] One salmon, one chicken, two lamb.

[laughter]

You've confirmed you can sing,
but you can't cook.

In the store room, all of you.
Have a little meeting.

-Close the door.
-[Antonio] Yes, Chef.

Chef Ramsay's giving us a chance
to get our shit together,

and I want to take it,

and I need my team
to want to take it as well.

Is everybody motivated,
or is it just, like, certain people?

Pace is not an excuse.
You're in a restaurant.

-It's not an excuse, sorry.
-Yep, yep.

Communication. All of us
need to be on the same page, period.

End of the day, focus. Yeah? Focus.

-Focus? Got it?
-[Payton] Focus.

You're not even looking at me, dude.
Like... I'm your teammate, man. Come on.

[tense music playing]

[narrator] It's over an hour-and-a-half[/i]
into dinner service...[/i]

Pace not an excuse. In a restaurant.

-Yep, yep.
-[Sam] Yeah, yeah.

...and Chef Ramsay has sent the Blue Team
to the storage room to regroup.

Communication. All of us
need to be on the same page, yeah?

-Focus. Focus? You got it?
-[Payton] Focus.

You're not even looking at me, dude.
Like... I'm your teammate, man. Come on.

He's trying to take that leadership role,
but we got our asses chewed out tonight.

There's no reason for me
to give you any f*cking respect.

Come on, man.

Yeah, let's go.

We cannot f*ck up again.
Focus, focus, focus.

Come on, Blue Team.
It's time to take the f*cking gloves off.

[Ramsay] So the six top now,

one duck, one lamb,
two chicken, two Wellington, yes?

-[men] Yes, Chef.
-How long for that second table?

-Six minutes.
-Six?

Wow, okay. For the six top?

I'll take it. Back to the original table.
How long for that?

-We're... I... I...
-[Kevin] How long on the Wellie?

[Antonio] How long? How long? How long?

We don't have nothing over here.
Do y'all need help?

-Three minutes.
-[Payton] That chicken.

-[Alex] Wellington's ready.
-[indistinct chatter]

-[Jay] Do y'all need help?
-Yo, f*cking relax.

-The longest protein is a chicken
-[Matthew] Okay.

-The Lamb?
-[Sam] How long do you need?

-[Payton] minutes.
-Hey, come here, all of you.

[Ramsay] Come here, everybody.

Holy shit. They're getting kicked out.

[door closes]

[clatters]

Do you have any idea...

what that man on the chef table
achieved at the age of ?

A world heavyweight champion.

And every table tonight has been a stop...
f*ck off!

A stop-start, stop-start, stop-start.

You've been knocked out by "Iron" Mike
'cause your brains are scrambled.

Get back to the dorm and see
if you can do one thing correctly tonight.

Give me two people that you think
your team can do without.

Now [bleep] off.

-[men] Yes, Chef.
-Quickly!

[narrator] While the Blue Team is down[/i]
for the count with no chance of recovery...[/i]

-Last table, ladies.
-[women] Yes, Chef.

...the Red Team can see the finish line.

How much longer on your guys' order?

-Two Wellie coming out in two minutes.
-Okay.

Let's pick it up, ladies.
Let's finish strong.

Wellington walking.

I'm so proud of us,
and I'm feeling relieved

that we actually completed
a dinner service.

Good job, Red.

We're gonna be a team,
we gotta be on the same page.

I was trying to help out. Like, I'm not...
I wasn't trying to, like, dog on you all.

I'm just trying to help.

-[Payton] Nobody did perfect tonight.
-[Sam] We f*cked up in the beginning,

but once I got it actually down,
it went out fine.

-No problems with ours.
-Yeah, we definitely got a good system.

It was... It was meat, unfortunately.

[tense music playing]

When shit started scrambling, I lost it
but then I tried to pick it back up, so...

When we get more ready,
it got confusing and it messed up.

[tense music continues]

There wasn't much communication
between me and him that much at all.

[Matthew] He's checked out. That's why
the meat f*cking station failed tonight.

It's not just me.
It's not just me cooking.

Payton and I were put
on meat station together.

[exhales sharply]

This f*cking sucks.

[Payton] I know I'm gonna be put up,
but I'm gonna fight for my life.

I'm fighting for my shit.

I'm serious about this, about everything.

-We got what we're doing.
-Man, we got our two people, so...

What a night.

-Ladies, great job. Well done.
-[women] Thank you, Chef.

Blue Team, you guys disappeared.

No fight, no momentum...

and no bounce back.

Now, after you left the kitchen,
I found this.

A f*cking meat thermometer.

[Ramsay] How incredible

that somebody sneaked
a meat thermometer in here,

and then...

we still couldn't produce
any cooked protein.

Antonio...

[sighs]

The Blue Team's first nominee?

Uh, Matthew.

Wow. Blue Team's second nominee?

Uh, Payton.

There were so many problems
on so many stations

that I realized tonight
that two nominees is not enough.

Payton...

Matthew...

and...

[tense music playing]

[narrator] After a dizzying defeat[/i]
on opening night,[/i]

the Blue Team has nominated...

-Payton...
-...and...[/i]

Matthew...

But Chef Ramsay wants more.

...and Jay.

Step forward. Quickly.

Payton, I don't feel your hunger,

so tell me why you should stay
in Hell's Kitchen[/i].

Chef, I got a lot more drive in me.

I have too much of a strong passion
to leave at this point.

I want to show you that I have
what it takes to do the bounce back.

Next service, I'm really...

I'm ready to give you all that I have.
I am not done here.

Jay...

I hadn't even called the first table,
then the salmon you delivered was raw.

Why should you stay?

I definitely should stay
because I do have a lot of hunger,

a lot of drive, within me.
I can definitely bounce back.

After figuring out
that I did mess up on the first salmon,

we definitely got
a decent amount of salmon out,

and I just want to show you more.

Matthew,

at Signature Dish,

you delivered me a dish full of shit.

Then in the alcohol challenge,
you served me a raw chicken.

And then tonight you serve me raw lamb.

Worst of all, your attitude sucks.

Therefore,
I'm not listening to your bullshit.

Give me your jacket.

[bittersweet music playing]

Young man, if you're gonna stay
in this industry,

get your shit together.

Yes, Chef.

And the next time
you decide to cook protein...

use it f*cking properly.

Good night.

[Matthew] I definitely hoped
I could last longer,

but Hell's Kitchen[/i] is hell for a reason.

Yes, I used a meat thermometer,

but I promise
I can actually cook real food.

I really wanted Chef to see who I am,
but I feel like I never had the chance.

Tonight, you played host
to a real heavyweight champion,

and the one thing
that all champions possess

is that determination.

They bounce back.

Understood?

[men] Yes, Chef.

Get out of here, Blue Team.

I have to step my shit up. I really do.

I need to really pull together
and give that % to Chef.

From this point on.

I've shown my low side.
Gotta show my high side.

Whew.

I'm glad I'm safe right now.

I'm definitely not ready
to go back home to Kansas City.

Next week I have to show
a lot of will, a lot of drive.

I'm ready to fight for my position
as Chef Ramsay's protégé.

I know his eyes is gonna be on me,
and I'm just ready. Let's go.

[Payton] Dude, it was... Oh, my God.

Our team is filled with badasses.
Like, we all know how to cook.

I'm not worried about Blue Team anymore.
The Red Team is going to mop the floor.

[Ramsay] Matthew may be considered[/i]
a chef on the internet,[/i]

but unfortunately,
I had to taste his food,

and that's why I had to block him
from the competition.

[narrator] Next time on[/i] Hell's Kitchen.[/i]

Holy crap. That's an aquarium.

The teams dive into the competition.

Let's go.

[Keona] Yeah!

But when the chefs are hit with a scandal...

Holy m*therf*cker. Oh, my God.

- ...so huge...
-What's happening?[/i]

Oh, wow.

...it leaves Chef Ramsay speechless...

I'm going to my office for seconds.

I want to come down
and you f*cking tell me the truth.

Will Chef Ramsay
ever get a straight answer?

Can you ask them to tell the truth?

Find out next time
on a mysterious episode...

Chicken-gate. f*ck!

...of Hell's Kitchen[/i].

[chicken clucks]