22x07 - All Up in Your Grills

[bunniefuu]

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

[Ramsay] Let's go!

[narrator] Chef Ramsay began the day by...

Combining two of my favorite things...
fusion and football.

I'm gonna try and go for French.

[narrator]
While most of the chefs had no problem

kicking for their cuisines...

-Greek.
-[chefs cheering]

[narrator]
...Jason struggled to find his footing.

[chefs laughing]

I hope he is a better chef
than he is a soccer player.

-[narrator] During the challenge...
-It's a poke bowl.

[narrator] ...Raneisha suffered
from fusion confusion.

I'm looking for bright.
This is dark brown and gray.

[narrator] But Dahmere's Greek
and Italian fused pork chop...

Great sear on the chop.

[narrator] ...and Leigh's French
and Spanish infused prawns

and langoustine earned stellar reviews.

Shrimp, nailed beautifully.

[narrator] With both teams tied,
it was Johnathan's...

Brown butter and soy-glazed sea bream.

[narrator] ...that brought home the win
for the Blue Team.

-Johnathan.
-[chefs cheer]

[narrator] But a reward
that had them having fun in bubbles...

[grunts]

[narrator]
...led to some Blue Team troubles.

-[Jason] What's wrong?
-[Brad] I'm in a lot of pain.

[narrator] During dinner service...

Oh, sh*t. You already dropping.

[narrator] ...Raneisha fumbled
on the fish station...

Careful, careful, careful.

[narrator] ...but Donya and Carmen
were rock solid on the meat station.

-Nicely cooked.
-[Donya, Carmen] Thank you, Chef!

[narrator] In the Blue Kitchen,

-Jermaine's messy scallops...
-It's all dirty.

[narrator]
...and Jason's quantity over quality...

How many pieces of fish
you think he's gonna cook?

-Come here!
-[narrator] ...nearly sank the Blue Team.

When I f*cking talk to you,
look at me in the f*cking eyes.

-Run.
-[narrator] But a courageous Brad

pushed his body to the limit...

I'm about to pass the f*ck out.

[narrator] ...and helped his team
complete a strong service.

My body is currently giving up on me.

[narrator] But unfortunately,

it would be his last night
in Hell's Kitchen.

Please give me your jacket.

-It's been such an honor.
-Get better.

[narrator] On the back of a great service
for both kitchens, the Red Team nominated...

Raneisha.

-[narrator] ...and...
-Sandra, Chef.

[narrator] ...while the Blue Team nominated...

-Jason.
-[narrator] ...and...

-Jermaine.
-[narrator] In the end,

-Chef Ramsay sent...
-Raneisha.

[narrator] ...home,
ending her American dream

of becoming head chef

at Gordon Ramsay's
Hell's Kitchen restaurant

at Caesars Palace in Las Vegas.

And now,
the continuation of Hell's Kitchen.

Get out of here.

[crying]

[Sandra] Holy f*ck.

-[cries]
-How are you doing?

[Donya]
I'm sad 'cause I had to watch Raneisha go.

That was, like, my second mom.

-What did I tell you about that release?
-[groans]

Release it. Release it.
Breathe it in. Let it out. Let it out.

She really cared about me,

and it was just sad to see
her actually go. Like, really.

-Like, such a great chef.
-She's a beast.

She's a f*cking beast.

Rise and shine. Line up.

[all] Oh!

[narrator] In this American Dream season,

Chef Ramsay is once again
using an American tradition...

Look at Marino! Look at Marino!

[narrator] ...to inspire and test the chefs
in the next challenge.

My gosh, Miss Idaho comes through,

the USC marching band, the horses.

Chef Ramsay definitely knows
how to throw a Fourth of July party.

I hope you brought your shorts, a beer,
and some sunscreen, Chef,

'cause we're gonna f*cking party.

-That was amazing.
-[chefs cheering]

-Oh, my goodness, me.
-Awesome!

Today, we are celebrating America.

You know, when America does celebrate...

whether it's the Fourth of July,
Memorial Day,

or a backyard blowout...

What do we do?

-Barbecue.
-[Ramsay] We grill. Yes?

[cheering]

I have been casing out these
grills for the last two years.

These Vision Grills are amazing.

And I'm about to get ready
to cook on this thing?

What?

Now, for your next big team challenge,

you'll be tasked with creating
elevated dishes...

all from the grill.

The good news is you've got 45 minutes.

-Good luck to you all.
-[all] Thank you, Chef.

Your 45 minutes start now. Let's go.

[Dahmere] All right, hot grills.
Watch your bodies, please.

[exhales deeply] Okay.

[narrator] In today's
all-American grilling challenge,

each team will be responsible
for six different proteins

that will be judged head-to-head.

[Atoye] How you looking? You good?

-Yeah, I'm good.
-Heard, heard.

[narrator] Atoye and Dahmere will face off

in the battle of the chicken thigh.

Anybody got garlic powder?

[narrator] Leigh and Jason are
each cooking chicken breast.

Pour some sugar on me.

[narrator] Sandra and Ryan
are both making swordfish.

The trout will be handled by Sammi for Red

and Johnathan for Blue.

[vocalizing]

The flat iron steak
is being prepared by Carmen and Devon.

Breathing fire. Breathing fire.

[narrator] And the New Yorkers,
Donya and Jermaine,

will be battling once again
with their tri-tip steaks.

I already see what I want to grab.
I'm gonna go grab it.

Before coming to Hell's Kitchen,

I worked in a steak house,
even though I'm a pescatarian.

I already know what
I'm going to do in my head,

and I can't wait
to construct it and show Chef.

I'm gonna just sear it,
almost like a sirloin steak.

I f*cking love Fourth of July, bro.
In Huntington, it's such a rage.

-That's your thing?
-Yeah.

Like I'm at home barbecuing, dude.

-Yeah, real sh*t.
-That's what it feels like.

Ah, the best whiskey.

Good old-fashioned bourbon, you know.
That's my thing, now.

Can't drink it, but I can cook with it.

I'm actually gonna
reduce down some Bulleit

so I can brush it on top
of that thigh as well.

[Devon] I'm gonna do kind of, like,
a classic campfire thing...

-grilled tri-tip with a light coffee rub.
-Yeah.

The thing I'm gonna have some issues with

is cooking this flat iron steak
on a grill.

It's pretty forgiving if
it overcooks a little bit.

But if it overcooks too much,
you're screwed.

So I just have to be
really careful right now.

-22 and a half, guys.
-22 and a half.

-Heard.
-Time for the W, ladies.

[Sammi] Can you taste this for me?

Yeah, that's good. Good spice.

-Beautiful.
-Nice, crispy skin.

-I'ma take a piece of your mango.
-Heard.

Never used mayo on the outside of chicken.

-How are you feeling, papa?
-I'm feeling f*cking great, man.

-You look f*cking great, man.
-Thank you.

Three minutes, guys, yes?

-[all] Yes, Chef.
-Heard!

Don't slice too early, guys.

You shouldn't have cut it, man.

-What?
-As soon as you cut it,

it just starts to bleed and overcook,

-you know?
-Yes, Chef.

-Always proteins at the last second.
-Yes, Chef.

[Leigh] Please be beautiful.

I want you to succeed,
little piece of chicken.

[Ramsay] 90 seconds to go, yes?

-[all] Yes, Chef.
-Come on, ladies.

-I feel positive.
-Mm-hmm.

I don't eat meat, but this tasting,
uh, pretty good to me.

Finishing touches. Let's go.

Ooh, sheesh.

Nine, eight, seven, six,

five, four, three,

two, one, and stop. Well done. Well done.

Good job.

[Johnathan] Time is up.

I look down at my dish,
and all I can say to myself is,

"Johnathan, you're doing amazing.

Keep cooking this food,
keep pushing yourself,

keep challenging yourself,

and Chef Ramsay's
going to take note of that."

Today, the judge that I brought in

is a legend
when it comes to grilling, barbecuing.

Please welcome the owner and pitmaster

-of Franklin's Barbecue...
-[John] Oh.

-Aaron Franklin.
-[chefs cheering]

-[Atoye] Oh, my gosh.
-[Ramsay] Welcome back, sir.

Oh, my gosh.

-Thank you so much for being here.
-Man alive.

-You guys excited?
-[all] Yes, Chef.

Uh, Leigh, you okay?
You seem really excited.

I'm so excited. I'm sorry.
I'm thrilled to meet you.

My husband and I watch
your master chef class

-every morning...
-I'm sorry about that.

...so I'm very, very thrilled to meet you.

Right. Let's start with...

the battle of the swordfish, please.

Ryan and Sandra, let's go.

Cheer your teams on.

Ah, right.
Sandra, let's start with you first.

Describe your dish, please.

I have a citrus- and
paprika-marinated swordfish

with a charred corn salsa
and a grilled potato salad.

Well, you've definitely got
the flavor in there.

I think it's really great.

I would've liked more acid
on the potato salad.

Maybe a little more salt
would've been good.

But, texturally, everything's
really, really well done.

-Thank you.
-Ryan, describe that to Chef.

Chef, I have made for you
a swordfish Salmoriglio

with grilled smashed baby potatoes,

a sautéed cavolo nero,
and a lemon and tarragon aioli.

The sauce on the fish
is a little overpowering.

-Maybe it's a little too salty, too.
-Heard that, Chef.

Point-wise, is it a point to the Red Team
or a point to the Blue Team?

I think I'm gonna have to go...

a point to the Red.

-Red Team. Well done, Sandra.
-Yay, Sandra!

Straight out the gate,
right off the bat, got a point.

I know Ryan's a great chef, so I'm stoked.

That's what's up. That's what's up.

Right, up next, the battle
of the chicken thigh, please.

Let's go.

So this is home for me.

It is a bourbon-glazed chicken thigh.

And I also grilled my veggies
and my cabbage,

threw it all together
with some rice-wine vinegar.

It looks like maybe the
chicken got a little b*rned.

It's really good. Texturally, it's great.

I love the slaw, though.

-Everything's super crunchy.
-Thank you.

Dahmere,
describe your dish to Chef, please.

All right, Chef, we have
a smoky chipotle chicken thigh.

We have a chimichurri on top...

nice little balance
of sweet and heat there.

I think flavor-wise, it's really great.

I kind of like the added spice, too.

It's a tough one. Point to the Red
or a point to the Blue? Your decision.

You know, burning the chicken a little bit

-kind of dinged you on that.
-Okay.

-Going straight Blue Team.
-Blue Team, congratulations.

-Well done. Well done, Dahmere.
-Thank you, Chef.

Every day is a day to prove to Chef Ramsay

that I can lead one of his establishments

and make my American dream come true.

Up next, the battle of the chicken breast.

One of my favorite things to cook.

-Get it, Leigh.
-Leigh and Jason.

Oh, high pressure.

Of course, my heart starts b*ating faster

because it just makes you
nervous with chicken, right?

You're like, "Is it undercooked?

Like, I sliced it,
but maybe I didn't notice."

Leigh, explain to Chef your dish, please.

It is an Israeli green zhug sauce

and a shawarma-marinated chicken breast

and a ginger lime salad on the side.

This is a big deal.

Like, he is the best pitmaster
in the country.

The moisture retention in there...

Leigh, explain to Chef your dish, please.

It is an Israeli green zhug sauce

and a shawarma-marinated chicken breast

and a ginger lime salad on the side.

[Franklin]
The moisture retention in there...

-Nailed it.
-Thank you, Chef.

Texture on the chicken breast, super good,
lots of flavor.

Everything seems really, really
well balanced, well seasoned.

-Very nice.
-Thank you so much.

Jason, come on. Sell it to Chef. Come on.

Here, we have a dry-barbecue-rubbed

whole-roasted chicken breast,

grilled corn elote
with a Parmesan and lime aioli.

Everything's well done.

I like the fact that you
didn't burn the chicken breast,

although it is a bit overcooked.

-Okay.
-I'm gonna go with Red Team.

Thank you, Chef.

I'm just... [chuckles] I'm blown away.

I mean, I am so proud in this moment.

It's just something
that I'm gonna treasure

for the rest of my life. I'm so happy.
[chuckles]

Good job. Right, next up,
the battle of the ocean trout.

Let's go, Johnathan and Sammi.

I have a Dijon-marinated
trout potato salad

with a charred corn, poblano,
and asparagus kind of relish.

[Franklin] That's quite good.
Herbs really shine through.

Acidity is good. Salt's good.

-Um...
-Thank you, Chef.

-Really well done.
-Thank you.

-Johnathan, describe your dish to Chef.
-Chef, it's a pleasure, first off.

I blackened the trout,
got the skin crispy.

I made a charred lemon
hollandaise on the bottom.

And then I charred
the cabbage and carrots.

You cooked that fish really, really well.

I... I think I'm leaning towards
a point for both teams.

Wow. Johnathan, well done.
Sammi, well done. Good job.

A shared point is definitely
better than no point,

so I'm gonna take it. [chuckles]

All right, ladies, 3 to 2.

Let's do the battle
of the flat iron steak.

-Let's go, please.
-[Devon] I'm going up against Carmen.

Carmen's a great chef,
but I know I'm better.

I can't wait for him to taste my dish.

Right. Uh, Carmen, why don't you go first?

I made a dry-rub flat iron steak
with a grilled tomato salsa.

And I did some grilled potatoes
with a Peruvian aji amarillo aioli.

The thing about a flat iron,
is that they're so small,

and there's such a tight texture,
they cook lightning fast.

Um, I think you might have taken it
a little too far.

I'm definitely feeling the pressure

because I look over
at Devon's plate of food

and it looks great.

So what I have for you is a coffee-
and five-spice-rubbed flat iron

on top of a bed of a
fire-roasted bell pepper puree.

Those potatoes are great.

You got all these really strong,
kind of, like, baseline flavors.

You definitely took the steak further
than I would have taken it.

If the women get this

and Carmen gets the point,
the women have won.

There's only one dish to go
on the back of this.

-Your decision, please.
-Oh!

I hate decisions!

-Take your time.
-I hate them.

-I'm going Carmen.
-Oh, my God. Thank you, Chef.

I'm gonna pass out. Thank you, Chef.
Thank you so much.

It is only because
that's cooked too far, I think.

Yes, Chef.

I f*cked up at the finish line.

You know what's not going to happen again?

Me slicing my f*cking steak too early.

Chef Ramsay, Chef Franklin,
I'm so f*cking sorry.

Ladies, first of all, congratulations.
Come on.

-[Dahmere] Good job.
-Uh, we're not letting Chef go

without tasting that last dish.
Let's go. Tri-tip, here we go.

Chef, right there you have
[indistinct] chimichurri steak.

You got some blistered tomatoes

to go on the side of your smoked coleslaw.

[Ramsay] I mean, it's cooked beautifully.

-It really is.
-[Ramsay] Oh, my goodness.

Slaw is amazing.
It's all really well balanced.

-I'm such a fan of that.
-[Ramsay] Well done.

[Franklin] Tell me about this one.

We're going back to the basics.
Uh, from South Side Jamaica, Queens,

where we don't really like
our food to touch.

We like to take it really simple,

with a little bit of pork
and beans for that sweetness,

and a little bit of savoriness
with the bacon,

some grilled corn, a little bit of butter.

And then we took a nice
little chimichurri.

It's good. I wish you'd had
more of a crust on the tri-tip.

Looks a little lifeless.

I do like the separate containers

-for everything too, though.
-Thank you.

I mean, they're both really good.
I've got a pretty clear favorite, though.

-[Ramsay] Red Team.
-Thank you, Chef.

Red Team. That is cooked so good.

-Thank you, Chef.
-And that slaw is so good.

Would you say that's to be
the best dish of the day?

-I think so.
-Whoo!

-Thank you, Chef.
-[Franklin] Really good.

-[Donya] Thank you.
-[Ramsay] Congrats, girl.

[grunting]

Let's go, baby!

-It's so good to see you.
-Absolutely.

-Thank you guys so much.
-Let's hear it for Chef.

-Thanks, bud. Take care.
-[all] Thank you.

Wow, incredible.

-Ladies, well done.
-Thank you, Chef.

-[Ramsay] Finally!
-Finally!

Men, I need these grills cleaned.

Disassemble them smartly,
box them back up,

because we're shipping these grills...

to the Red Team.

[gasping, exclaiming]

That's right.

As the first reward for winning
today's challenge,

each of you have got your very own
unique Vision Grill.

Ladies, while the Blue Team
are wrapping up your beautiful grills,

you're going to Dave & Buster's.

-[Leigh] Amazing!
-[Ramsay] And there's more.

You're gonna enjoy an amazing gourmet meal

-from Yamashiro.
-[all] Ooh!

Yeah. I think it's some
of the best Japanese cuisine

-this side of Tokyo.
-Yeah.

Right, ladies, head to the dorms.
Get changed.

Limos are waiting.

-[Johnathan] Have fun, girls.
-Bye, guys.

-Thank you, Chef.
-Gentlemen, off you go.

Thank you, Chef.

[Santos] So we need to clean these grills.

So what's going to happen
is we're gonna scrub them really well.

These brushes work really well,
but I don't like losing.

-So you have these brushes.
-[chuckling]

-Off you go.
-Yes, Chef.

A little elbow grease on those racks, huh?

[Johnathan] Sandra is such a savage.

I can't believe the humbleness
coming out of her right now.

Good job. You guys can barbecue outside.
Good for you.

But in the kitchen,
we're gonna turn and burn.

And we're going to turn it up tonight.

We will make sure these grills
are shiny for you ladies.

-[Donya] Hell, yeah!
-Thank you guys.

-[laughs]
-Whoo!

We're going to Dave & Buster's!

[all cheering]

-Who wants to play Skee-Ball?
-Yeah.

Oh.

Just finally just letting out
all that negative crap

from the past four challenges.

Whoo!

Just get the hell out of my body!

Let's sh**t some hoops!

-Oh, 22!
-Hell, yeah!

-[Carmen] Yes!
-[Leigh] Hell, yeah.

I'm gonna be here all day.

Have you ever tried to clean a grill
with a f*cking toothbrush?

[laughs]

I just know, next time I barbecue,
someone else is cleaning the grill.

[Jason] Some assembly required.

None of these f*cking fit.

It's frustrating, but it is what it is.

This is f*cked.

It's gorgeous outside.
We're just scrubbing.

And I'm perfectly fine with that.

I would rather be outside scrubbing
than playing video games inside.

So I am pretty pleased right now.

[tool clatters]

This is painful.
I'm just f*cking sore all over.

-Right.
-This can't happen again.

[narrator] While the Blue Team struggles
getting up in their grills...

Oh, my God.

[narrator]
...the Red Team is enjoying the sights

high above Hollywood.

Guys, look at that sushi boat.

No, this is literally my dream.

[Sammi] I'm feeling so good
about the team right now.

Like, honestly, this energy feels amazing.

Good job today.

-We freakin' k*lled it.
-Absolutely.

And we're gonna take
this energy into tonight.

-Yes.
-We deserve this. We really deserve this.

-We deserve this.
-This was worth the wait.

-Yes!
-Cheers! Cheers!

[Sammi] I haven't felt like this
in such a long time,

where I feel like
I can depend on these girls.

Wait till tonight, yo.

Tonight when we f*cking rock service,

-it's just gonna add to the fuel.
-Mm-hmm.

[narrator] Coming up...

-How are you, my man? Welcome.
-Good to see you.

Good to see you again. You good?

Ooh!

[narrator] ...a VIP diner
causes a distraction in the kitchen...

Chef, come on.
I just got to look presentable.

[narrator] ...and threatens the success
of the dinner service.

Look at that! It's f*cking rare!

All you're doing
is you're screwing yourself.

Call back the f*cking order!

-We got this, girl.
-Yes, we do.

[narrator] With the ladies back
from their day of food, fun and games...

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

[narrator]
...and the men having just completed

a grating punishment...

Do everything you need. Basting spoons,

-get plenty of towels...
-Yep. Got my spoons.

I do need more towels. Yeah.

[narrator] ...both teams are now ready
for tonight's special dinner service.

-Marino.
-Sí, Chef?

Open Hell's Kitchen for steak night,
please.

-Let's go.
-Subito.

[narrator]
Tonight is steak night, and once again,

Hell's Kitchen is the place to be
and be seen in Los Angeles.

[all cheering]

Chef Ramsay has created
a special menu tonight

which includes a pan-roasted filet mignon,

24-ounce bone-in rib eye,

crispy-skin Chilean sea bass,

and a trio of sides
to be served at every table.

The 24-ounce bone-in rib eye.

The filet mignon would be nice.

[narrator] As orders start rolling in,

Chef Ramsay's special guests arrive.

Dining in the Blue Kitchen
is Pawn Star host Rick Harrison.

Dining in the Red Kitchen
is rapper G-Eazy.

-How are you, my man? Welcome.
-Good to see you.

-Good to see you again. You good?
-Thank you for having me.

Ooh!

-g*dd*mn, what a sexy man.
-Yep.

Oh, yeah. G-Eazy, like, oh, my God.

I'm so excited
that he's in the kitchen tonight.

Chef, come on.
I just got to look presentable.

Just trying to give
G-Eazy the eyes, you know,

just hope that everything is
going to be amazing tonight.

Hi. Welcome to Chef's...
uh, Hell's Kitchen tonight.

-[laughs]
-A big fan of you.

Yeah, great fan. Sorry, I'm stuttering.

What's your name?

You guys are gonna
have an amazing service tonight.

-Atoye.
-I'm Sammi.

Sammi. Right on. Nice to meet you two.

-You guys enjoy.
-Enjoy.

-Thank you, kindly.
-Thanks.

Thank you.

[Sammi] He said it was nice to meet me.

I know that's right.

[narrator] While Sammi crushes on G-Eazy,

the Blue Team is eager
to crush their first order.

-[Ramsay] Here we go, guys. Yes?
-[all] Yes, Chef.

Two risotto, two crab cake.

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

That's it.

[Santos] Don't forget, when you come up
with their crab cake, the salad.

-[all] Yes, Chef.
-Crab cake, salad, heard.

It's a brand-new menu.

So I think the nerves for everyone
are just on, like, a level ten right now.

Sorry.

Thirty seconds.

So it's really important
that we all rally together as a team.

I'm walking salad.

Let's go.

-Hot behind.
-Riso and crab cakes are up.

Let's go.

There we go. I like that.

Right, ladies, here we go.

Four covers. Table five.
Two risotto, two crab cake.

[all] Yes, Chef.

Seven minutes. Two risos, two crab cakes.

-Love that.
-Let's go.

-[Donya] Heard.
-[Atoye] The nerves are gone.

My adrenaline's rushing
after coming off this wonderful victory.

-How's it looking?
-Looking good... Let me flip.

Ooh, that looks amazing.

I am elated, so I got to keep this...
I got to keep this motivation going.

-Walking two riso, two crab cakes.
-[all] Heard.

-Riso on your left.
-Behind you, Chef. Hot.

-Very nice, that risotto.
-Yes, Chef.

-Thank you.
-Heard.

[Ramsay] Beautiful crab cakes. Go, please.

[narrator] Appetizers are now
flying out of both kitchens.

Really good.

-It's so juicy, too.
-Mm-hmm.

[narrator]
And with plenty of pleased diners...

This is really good.

[narrator]
...Chef Ramsay is now moving on to...

Entrée. Two sea bass, two filet.

-Heard?
-[all] Yes, Chef.

Yes, Chef.

Are you okay
with the system like this or...

-Yes.
-Okay.

-I feel good.
-Okay.

Yes. Thank you.

I'm on meat station
on steak night with Sammi.

I'm feeling confident.
Give me all the meats.

Give me... Give me all your steaks.
What do you got? We'll cook it all.

Beautiful steaks tonight.

Okay. Filet, please. Sea bass.

-Sea bass walking, Chef.
-Good. Don't rush.

-Hot behind you. Hot behind you.
-[Atoye] Heard.

Right, Leigh, beautifully cooked.
Don't change that now.

-Yes, Chef.
-Watch your timing.

[narrator] While the Red Team
is off to a successful start,

it's now the Blue Team's
chance with their first...

Entrée, two sea bass, two rib eye.

-Yes, Chef.
-Heard on the two rib eye.

-Let's go, seven minutes.
-[all] Yes, Chef.

[Santos] Five minutes,
I'll take sauces and garnish.

[Jermaine]
I am nervous about my station assignment.

I think being assigned garnish
comes with a ton of responsibility.

I would just mise out... Oh, you got it?

-Yeah. They're all out.
-Get ahead.

[Jermaine] Obviously, you have to have
your eyes on the tickets,

but also on all of the things
and every component

that comes with every single dish.

Get all your stuff ready.

That way, when he's ready,
you just bring it up, okay?

[Jason] I am noticing how Jermaine
is not responding to anything.

He knows we have
all these tables coming in.

He should be making mac and cheese.

He should be par-frying potatoes.

And if he waits for the last minute,
it will be too late.

You got your mushrooms hot,
your garlic hot?

Yep, yep, those are all in the oven.

I'll take that, then.
I'll take all the garnish right now.

Watch yourself. Hot below.

-Hot behind.
-Right here, right here.

[Jermaine] Yes, Chef.

Hey, Blue Team, come here.


[Johnathan] Yes, Chef.

[Ramsay] Yeah, just touch them.
They're ice... Just touch them.

-They're ice cold.
-[Ryan] It's cold.

-Hey, they're ice cold.
-[all] Yes, Chef.

-f*cking ice cold.
-Yes, Chef.

-Get them in the oven.
-[Ramsay] Get them in a pan.

f*ck me.

Ice f*cking cold.

[narrator] While Jermaine
tries to heat up on garnish,

the Red Kitchen is looking to stay hot.

Okay. Chef Table, away now, yes?

One sea bass, one hanger steak,
one rib eye, one filet.

-Five minutes to window.
-[all] Yes, Chef!

-Two rib eye, five out.
-[all] Heard.

Dinner service is going fairly well.

Everyone's being vocal.

I'm gonna walk so they can start plating.
Walking sea bass and hanger.

-Two rib eye, out one minute.
-Heard, one minute.

It feels like this nice, sexy vibe.

Walking filet.

[Sandra] I'm basting... [vocalizes]

This is looking sexy and great.

-Hanger steak, beautiful.
-Thank you, Chef.

Rib eye, walking!

Why did you bring me two?

-Just the one. Just the one.
-Just the...

Okay, just put them down.
Just put them down.

f*ck!

At least it was cooked perfectly...

Let's go. f*cking Chef's Table.

[Sandra] ...because if it was not,

then I probably would have
just started walking home.

-[Ramsay] Call back.
-Call back.

When you cook a rib eye that beautiful,

then you give me twice as much as I need,

-you're just screwing yourself.
-Yes, Chef.

[narrator]
Despite Sandra's minor missteps,

the women push entrées out...

-Oh, my... Mmm.
-Dude, it's so good.

[narrator] ...to a very satisfied VIP table.

Bro...

Two sea bass, two rib eyes. How long?

-Waiting on garnish.
-[Jermaine] Garnish a little behind.

I apologize, fellas.

Garnish to the front.

[Ramsay] Oh, man.

Hey, Blue Team, come here.
Again, just touch the middle.

-Touch the f*cking middle.
-Yes, Chef.

I'm not f*cking serving it.
f*ck off with you.

Come on. I want f*cking garnish, guys.

-Hot pan. Hot pan.
-Jesus Christ, come on.

It's the second time.

Obviously garnish
has been off to a rough start.

Garlic, mushrooms...
Come on, please, Jermaine.

[Jermaine] Yes, Chef.

-Let's go!
-Yes, Chef. Yes, Chef.

Now at this point,
I'm willing to accept any help I can get.

-Mac and cheese?
-[Jermaine] They're coming right now.

-Go, go, go. Faster... Sense of urgency.
-[Jermaine] Walking back to the pass.

[Ramsay] What's he done to that?

[narrator]
It's nearly an hour into dinner service...

[Jermaine] Walking back to the pass.

[narrator] ...and Jermaine's struggles
on the garnish station...

[Ramsay] What's he done to that?

[narrator]
...have brought the Blue Kitchen to a halt.

Hey, Blue Team, come here.

-Yeah, all of you.
-[Jermaine] Yes, Chef.

Is that the best we can do?

Just put your finger in there a minute.

-Just put your finger in there.
-No, Chef.

It's one mac and cheese for two.

-Yes?
-[all] Yes, Chef.

It's not even f*cking warm at the bottom.

There's no bubbling.
There's no caramelization.

[Devon]
At this point, garnish is just dead.

It very well may take
five people on that station

-to get things done.
-Come on.

-Come on. I got you.
-Dahmere!

-Yes, Chef?
-[Ramsay] Mac and cheese!

Heard! I got you, Chef.

[Dahmere]
In this moment, we need a leader,

so it was definitely important for me
to step up, set the tone, be vocal...

Keep talking!

Every minute, I need to hear you!

Because I'm determined to get
us through this service.

You're good. You're good.
Get it out. Get it out.

Walking up that mac.

-[Ramsay] Service, please.
-Come on, y'all, keep it going.

Cook with some f*cking pride! Let's go!

[narrator] Thanks to Dahmere's leadership,

Jermaine finally gets a handle on garnish...

-Walking sea bass!
-Steaks, walking!

Nicely cooked, that rib eye.

[narrator]
...and entrées are now making their way

out of the Blue Kitchen...

[diner] Wow.

[narrator] ...to some very happy diners.

Exactly the way I like it.

Knock its horns off, put it on my plate.
[chuckling]

[narrator] Meanwhile, the Red Team hopes
to continue their hot start.

Away now, six top, two bass,
two hanger steak, two filet.

-[all] Yes, Chef.
-Sandra, call it back.

Two filet, one... f*ck me.

I'm like, "f*ck, man.
Chicken? Was that chicken?"

Away now, six top, two bass,
two hanger, two filet.

[both] Two bass, two hanger, two filet.

Sandra, call it back.

Two bass, two hanger, two filet.

-Right.
-Six out.

-Log it in.
-Yes, Chef.

All you're doing
is you're screwing yourself.

-Call back the f*cking order!
-[both] Yes, Chef.

Two sea bass, two hanger, two filet.

It's a little bit nerve-racking,

but Sandra kind of forgets
the tickets easily.

Can you repeat that one, please?

Two sea bass, two hangers,
two filets on fire right now.

If we don't do well
in repeating those tickets

and making sure that we have
the ticket in our head...

Walking in one minute.

...we're definitely going to
have to pick two people

to go up for elimination tonight.

And I don't want to see anyone
from the Red Team go home.

Two sea bass, two hanger
walking behind Chef.

-Nicely cooked.
-Thank you, Chef.

-Okay, let's go with the two filet.
-All right, walking!

[Sammi] Yes, Chef. Walking, Chef.

[Sandra] Behind.

[Ramsay] Beautifully cooked.

When you use your voice,
you're a different chef.

Yes, Chef.

[narrator] While Sandra is beginning
to find her voice,

the Blue Team is moving on to...

Six top... Two sea bass, two chicken,
two New York strip.

-[Ryan] Yes, Chef.
-[all] Heard.

-How long?
-I need six, seven minutes on that, Chef.

-Six, seven minutes, heard.
-Just six minutes.

-Let's go!
-[Ryan] Six minutes, heard.

All right, so we got two chicken,
one strip.

-Do you have potatoes working?
-No, I don't.

Why... Heard.

-Give them to me.
-Where are the potatoes?

If somebody doesn't help Jermaine,
this dinner service will end right now.

So I take it upon myself as a leader

to move over and help
Jermaine with garnish.

-Potatoes! Potatoes!
-Potatoes coming up now.

-Potatoes coming up now.
-Come on, bro.

We gotta go faster. We gotta go faster.

Three and a half minutes.
Two sea bass, two chicken, one strip.

Heard three and a half.
Heard three and a half.

Come on, Blue Team. Six top, yes?

Keep talking. Every minute, count down!

-Walking sea bass.
-Heard!

Strip and chicken to the pass.

Warm, Chef.

Hey, Blue Team, come here.

Six top. Call it out.

[Jermaine] Two sea bass, two chicken,
two New York strip.

-Again.
-Two sea bass, two chicken,

-two New York strip.
-All together, now. Let's go!

[all] Two sea bass, two chicken,
two New York strip.

Two sea bass, two chicken,
two New York strip.

Two sea bass, two chicken,
two New York strip.

[Ramsay] Hey, hello?

I need this New York strip.

I'll have another one for you
in four minutes, Chef.

-[Ramsay] Four minutes?
-Yes, Chef.

[Ramsay] Come on, guys.

Go. Come back for the strip, please.

[Devon] It's Jermaine's fault.

Jermaine fell apart
from the very first table.

And as soon as his station fell apart

to where I couldn't get callbacks
on my tickets,

I lost track of what was going on
because I couldn't get ahead.

I'm going to give you
an empty plate for you...

-Thank you.
-Because your cow...

-Everybody, pony up.
-They're still k*lling the cow for you,

okay? So it's gonna be a while.

Strip, coming to the pass.

On your back, Chef.

This steak's blue.

Hey, come here.
I'm not doing it in front of the Chef Ta...

Come here. It's f*cking blue now.

Come on, guys.

[Dahmere] Like, what the f*ck
is going on, seriously?

We got to tighten up.
We all done this before.

[Ramsay] What's happened?

You should hear the f*cking Red Team,
and they are swamped.

I didn't get ahead of myself
in my station, Chef.

Well, you need to talk before you sink us.

-Get it together!
-[all] Yes, Chef.

-Now!
-[all] Yes, Chef.

-sh*t.
-Garnish, I need...

I need you guys
to communicate with me more.

I got a sh*t ton going on on meats.
I gotta know what's up next.

I've lost my groove.

And now,
on the busiest station of the night

where I'm getting barely any help,

I'm having to pull myself together
pretty much alone,

because everybody's focused on garnish.

-Come on, Devon.
-Yes, Chef!

I'm pushing it!

I get it. Garnish needs help,
but it's steak night.

Like, I need help.

Guys, there are only six tops.

They are complaining about the steak.

Where is my steak?

Three fires coming up in four...
three minutes.

Entrée. One bass, one rib eye, two strip.

-One bass, one rib eye, two strip, Chef.
-That's it. Six minutes to window.

Yes, Chef! Six out!

-Let's go.
-Yes, Chef!

Okay, I got this. Easy money.

Let's keep it pushing, girls!

I think our teamwork
during service is so good.

Two New York, one rib eye, up in four.

I'm gonna walk the sea bass in three
so they can plate it.

-Heard.
-Heard.

When we have each other's backs like that
and we're looking at each other

and really communicating,
that is what makes us so successful.

-Sea bass walking.
-That's ready.

Two New York, one rib eye walking.

-Getting sauces.
-Heard!

-Behind.
-I feel like

we are just going to keep riding this wave
all through service,

and I am ready to keep going.

Sandra!

-Yes, Chef?
-It's undercooked.

Take it back, young lady. f*cking hell.

Hey, Red Team. We get momentum,

and all of a sudden,
we take our foot off the gas.

Look at that. It's f*cking rare.

Yes, Chef.

You know, we were just getting there,

but something's gotta suck.

-How long, Sammi?
-One minute, Chef!

It just kind of kills me a little bit.
But I'm like, "That's okay."

Like, I'd rather have
a slightly underdone steak

than a completely overcooked steak
and having to start fresh.

[Ramsay] Let's go. Service, please.

[narrator] The Red Team quickly recovers
from Sandra's undercooked steak...

Oh, my God, it looks so good.

[narrator]
...much to the delight of their diners.

Wow. I can go home now. Bye, guys.
[chuckles]

[narrator] But one diner
is hoping for no more mistakes

on the Blue Side.

Still no luck on your steak.

Go in 60 seconds, strip refire.

Heard on 60 seconds.

It's a six top, guys.
They're nearly finished.

-Come on!
-Yes, Chef.

They're coming up right now.
Refire to the pass.

[Dahmere] Fire in the window.

Go in 60 seconds, strip refire!

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

It's a six top, guys.
They're nearly finished.

-Come on!
-[Devon] Yes, Chef.

Refire to the pass.

[narrator] ...and the Blue Team are hoping
Devon's next attempt at a New York strip...

[Dahmere] Fire in the window.

[narrator]
...finally meets Chef Ramsay's standards.

[Ramsay] Wow, finally. Let's go.

Come on, Blue Team,
get your heads out your asses. Go.

-[all] Heard!
-Let's finish strong!

Now you have to share with all of them.

Fire now, two bass, two filet.

Two bass, two filet.

Let's go! Five minutes. Five minutes?

-I need six.
-Six minutes.

-All right. Six minutes.
-Six, heard!

We're so close
to bouncing back right now, boys.

We just have to get it together, dude.
Communicate.

Y'all keep talking! It's a little quiet.
Let me hear you!

Resting filets for 60 seconds

-and ready to go!
-Okay. I'm walking with you.

-Ryan, we're going together.
-Yeah, yeah.

Two filet.

Walking sea bass to the pass!

Oh, Blue Team, painful.
Come here, all of you. What's going?

Two sea bass, two filets.

-Louder.
-[all] Two sea bass, two filets.

-Louder.
-[all] Two sea bass, two filets.

-Louder!
-[all] Two sea bass, two filets!

-God.
-[Ryan] For f*ck's sake, boys.

-f*ck off.
-Put 'em in.

-Come on.
-Hey, hey, hey, hey. f*ck off.

Put it down.

Get out!

Get out. Jay, put that back in the pan.

[Ryan] f*ck's sake.

He'd lost all the f*cking composure
and then f*cked up steaks.

-Dahmere!
-Yes, Chef?

-30 seconds!
-Yes, Chef.

-I am not going to tolerate that.
-Yes, Chef.

You're the only one who had a voice.

You're the only one that had some
f*cking pride and passion.

-Yes, Chef.
-Now get in there and come back to me

-with two f*cking nominees.
-Heard that, Chef.

-Quickly.
-Yes, Chef.

That performance is unacceptable
by the entire Blue Team as a whole.

We can't do that again.

-You decide the two!
-Yes, Chef.

[narrator] As Dahmere heads back
to the dorms with a mission...

-Finish strong, ladies.
-Heard!

[narrator] ...the Red Team is
on a mission of their own.

[Ramsay] How long, Sandra?

-Walking rib eye, walking strip.
-Heard. Behind.

-Mac and cheese up.
-Chicken, walking.

Chicken, walking to the pass, guys.

[Ramsay] Beautifully cooked. Go.

-Thank you so much.
-Thank you.

This steak is really, really good.

-Good service, Red Team.
-[Sandra, Carmen] Thank you, Chef.

Really, really strong. Very strong.

[all] Thank you, Chef.

And boy, that was cooked with pride.

I thought we did really well together.

And, yeah, you owned that sh*t.

[groans]

[sighs]

-You know better. You know better.
-I know.

-And I f*cking listened to everyone else.
-You were cooking the f*cking steaks...

You know better.
Don't listen to f*cking anybody else.

-I know! That's on me, I know.
-Own it!

I got put behind because nobody...

Two people on one station
could f*cking talk!

It was steak night.
I had the busiest f*cking station.

-I f*cking know!
-[glass shatters]

-Lads...
-We all know how to cook.

That is simple, point blank, period.

But when it comes to pressure,
everybody crumbles!

We are here in f*cking blue coats

that say "Hell's Kitchen"
because we're great chefs.

Right or wrong?

-Right or wrong, D?
-Yes.

-Right or wrong, Jason?
-Yes.

Right or wrong, Ryan?
Right or wrong, Jermaine?

Then I don't understand
why do grown men get scared?

It's scary, yes.
It's f*cking nerve-racking!

-I ain't scared of nothing, bro.
-Exactly!

Stop telling me you're composed
and show me.

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

Because I keep my composure.

Something don't work,
we gotta figure something else out.

Make it work. Make it work.

Devon, let's get...
Devon, let's get one thing straight.

-I wasn't shouting at you.
-I know. I know.

I'm just saying that you know better
because I know you know better.

-No, you're right.
-[Ryan] I do.

The last couple steaks, I... you know,
I didn't f*cking trust myself.

What did he say? What did he say to you?

Chef put it in my hands to pick the two.

Said I was the only one
cooking with pride.

[sighs]

[Dahmere] Understand this.

The temperature's getting turned up.

Somebody's going home.
We're gonna be one less man.

So if you're frantic over this,
when you lose one, what's gonna happen?

It's only getting worse.

[sighs]

[Ryan] I'm sick of their f*cking sh*t.
Like, own your sh*t.

We're all men.

We all have a pair of balls in our pants.
Own it.

f*cking hell.

The floor is y'all's. Y'all have it.

[Jermaine]
My apologies, y'all. I held us back.

I thought that the flow I had,
uh, was gonna work.

And apparently it didn't.
Everybody jumped in.

I appreciate y'all jumping in
once I found my flow way too late.

Um, so I apologize for that.

I definitely don't deserve
to go home tonight, by any means.

I think Devon made mistakes tonight
on meat station.

He blames me for his steaks being raw,

but I feel like
there has to be some type of ownership

and responsibility.

What I can say
is that I'm asking repeatedly

for tickets to be called
by anyone on garnish.

Everything got behind,
and it f*cked over our station.

You can take that apron off, bro.

Probably the last time I wear one here.

I think there's a very
good possibility I go home.

I don't know what Chef Ramsay is thinking.
He might send both of us home.

Well, if I go home tonight,
I really enjoyed my time with you guys.

Right now to Jermaine, I want to say,

"Hey, you had a good run.

But if it's between you and me,
I hope you go home."

This is so stupid.
I literally was on such a roll.

You let me f*cking fall to pieces
because you couldn't handle your station,

and it's f*cked up.

I'm just so f*cking frustrated.

Like, what the f*ck?

We did have our best dinner service
last time round,

and tonight was a tale
of two completely different kitchens.

-Dahmere.
-Yes, Chef?

First nominee and why.

First nominee is Jermaine, Chef.

-Jermaine. Why?
-Yes.

Not being able to hit his stride
earlier in the service.

You know, caught his stride later on,
but it wasn't good enough.

It affected the whole team.
So, that's the reason, Chef.

Dahmere, second nominee and why.

Second nominee is Devon.

-Devon.
-Yes.

-Why?
-Um, same thing.

Lost his stride halfway through.

Started strong.
Couldn't get his head back in the game,

so that was my second decision.

Devon, Jermaine,
step forward, please. Quickly.

Tonight has been a rough night.

Jermaine... where was the fight-back?

Which bit did I miss?

Because I just saw three or four
individuals surrounding you,

but where was your fight-back?

My fight-back was there, Chef.

It got hectic at a moment

where everybody felt like
they had to chip in,

which was what the situation gave.

But I never put my head down.
I never gave up.

I tried my best to do as much as I could,

given the situation that was at hand.

Devon, you sent me a lot of raw meat.

-Yes, Chef.
-If it's not ready...

-Don't send it, Chef.
-[Ramsay] Don't send it.

Yes, Chef.

I can promise you that won't happen again.

Jermaine, ten seconds,
why should you stay in Hell's Kitchen?

I should stay in Hell's Kitchen

because my performance
has been solid for the most part,

being out through this entire competition.

And I'm not ready to go home.

I'm a fighter, and I have a lot
to do with these gentlemen behind me.

Are you the weakest chef on the Blue Team?

-No, Chef.
-Who is?

-I can't pick somebody to say...
-[Ramsay] Wow.

Ten seconds, Devon,
why should you stay in Hell's Kitchen?

Chef Ramsay,
I deserve to stay in Hell's Kitchen

because I'm consistently learning,
consistently evolving,

and bouncing back from mistakes
I may or may not have made.

I'm your head chef.

Are you the weakest chef on the Blue Team?

Absolutely not, Chef.

-Who is?
-Jermaine, Chef.

My decision is...

Devon.

Young man, get your sh*t together.

-Yes, Chef.
-Back in line.

Thank you, Chef.

Jermaine, come here and listen.

Your first intro to me in this competition
was a mac and cheese.

Tonight you served me
ice-cold mac and cheese...

the easiest pickup on the line.

You rattled your kitchen,

and it was the straw
that broke the camel's back.

Give me your jacket, young man.

You are not ready to become my head chef.

Yes, Chef.

-Thank you.
-Yep.

Take care, y'all. [kisses]

I definitely don't deserve to be here.

Devon is the only person
in this competition

who tried to att*ck my character
and my integrity.

Snakes in the grass are
snakes in the grass.

It has nothing to do with me
and my character and who I am.

And so, Blue Team,
keep your heads held high.

But just be careful
about the snakes in the grass.

You guys better get
your heads in the game.

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

Get out of here.

I don't really know what I'm feeling.
I'm frustrated.

I just had literally the scariest moment
of my entire life.

[crying]

Moving forward in this competition,
I'm going to step up.

I'm going to be the leader
that I've always been

in every situation in my life.

And if people don't like it, f*ck them.

Feeling a little exhausted,
mentally, physically.

These guys are my brothers.

So to have to put anybody up
didn't feel good.

But it was a job that had to be done.

[crying]

Tomorrow we gonna bounce back as always.

We gonna let bygones be bygones
and get the f*ck cooking.

[Ramsay] Jermaine couldn't even
handle the garnish station,

so he ended up at the bus station.

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

Y'all think I'm the f*cking weakest, huh?

I'll keep out-cooking all of you.

-What the...
-[cries]

[narrator] As the competition intensifies...

Come on, you bitch.

Don't f*cking rush me on this dish.

-Sandra!
-Yeah?

[narrator] ...the daggers come out.

You have rice in that wok, yeah?

-Right here.
-Let me finish.

Let me finish. I'm talking now.

[narrator] Will Carmen's antics...

I'm going to get Atoye
out of this kitchen.

[narrator]
...prove too much for Atoye to handle...

You didn't let me get
two f*cking words out!

That was straight sabotage!

[narrator] ...and force Chef Ramsay...

Up to my office, please.

[narrator] ...to make a drastic decision...

One of you will be leaving
the competition tonight.

f*ck this sh*t!

[narrator] ...on the next...

-[Atoye] Like, what the f*ck?
-Why is someone screaming?

[narrator] ...Hell's Kitchen?