NARRATOR: Previously on
"Hell's Kitchen, Young Guns." GORDON RAMSAY: My daughter,
Megan Jane Ramsey. Come in here. NARRATOR: Chef Ramsay's
oldest daughter joins him. GORDON RAMSAY: It is
Megan Ramsay's birthday. Today-- NARRATOR: For a challenge where
the chefs had to create dishes for her 21st birthday party. I think Megan knows good
food, but I think this is going to be a tough one. NARRATOR: On the red team,
Brynn received high praise. It's done perfectly. NARRATOR: While Sam's dish
left more to be desired. Looks like a Scooby snack. NARRATOR: On the blue team-- It's a sesame-crusted
salmon nicoise. NARRATOR: Steve's attempt to
dazzle chef Ramsay's daughter missed the mark. In a way, it's almost
a bit hard to get to the stuff underneath. There's a lot going on. NARRATOR: But the rest of
this team picked up the slack. That's cooked perfectly, not
too chewy and not too soft. NARRATOR: Awarding them their
first ever challenge win. I didn't know what
rewards felt like. A dream come true. NARRATOR: At Megan's
21st birthday party-- Happy birthday! NARRATOR: --Antonio
got the blue team off to a rocky start on apps. God damn. Antonio, the
pasta's not cooked. NARRATOR: But thanks
to Victoria and Megan-- Where's your other pan? NARRATOR: --they were
able to get back on track. - How long?
- Right now, chef. GORDON RAMSAY: Go, please. Yes, chef. NARRATOR: And finish an almost
flawless dinner service. Well done. Those are really good. NARRATOR: On the red team-- Oh, come on! NARRATOR: --Peyton's effort
was far from perfect. Who cooked the noodles? Yes, chef, I did. NARRATOR: While Sam and Josie--
- Come here! NARRATOR: --failed
on the meat station. Are you fucking serious? NARRATOR: Leaving
chef Ramsay fed up. All of you, get out! They're in trouble now. NARRATOR: The red
team nominated-- Sam.
NARRATOR: And-- Peyton. NARRATOR: And-- Josie. NARRATOR: Chef
Ramsay eliminated-- Peyton. NARRATOR: Ending his
dream of becoming head chef at Gordon Ramsay
Steak at Paris, Las Vegas. And now, the continuation
of "Hell's Kitchen." Get out of here. ALL: Good night, chef. Trent. Yes, chef. Today was the first real
insight to the true Trent, and I think deep down
inside, young man, you are hitting your stride. Yes, chef, I'm fucking
pushing as hard as I can. Where does that
hunger come from? Everybody in my family
has always doubted me, but this has just
been my passion. Why? Because everybody
in my family goes to school to be a big
shot, other things, and I haven't worked to make money. I've worked because
this is what I love. It's a passion. I mean, just in
the past nine months I was graced with
an executive chef position where I've
finally got to break out and do my own thing. Here's the good news. You're learning quickly,
you're picking it up, you seem to be adapting. Yes, absolutely. Keep that up in the
blue team especially. Get some rest. Absolutely. Thank you so much. I really want to talk to chef. Me, too. Can we, like, eavesdrop? Damn, bro. [CHEERING] What did he say to you? Tell us everything. My entire life I've
just spent with my head down working in kitchens. I wanted to learn
as much as I can. So just to get that
gratification was phenomenal, because I have so much
more, so much more to show. Was it, like, emotional? A little bit. [LAUGHTER] Before I came here, I had
this really huge eye infection and I looked like the
hunchback of Notre Dame. It was like-- this
eye was like-- it was so bad. I've never had a
college experience. The dorm life is kind of fun. Hm? Doesn't it feel good? It does. Sharing a bedroom is awesome. It's like having, like, the
dopest chef girl gang around. New day, new day. It's gonna be a great day. Not going to get set
up for elimination. He's going to tell
someone else to fuck off. [LAUGHTER] - Good morning, chef.
- Good morning, chef. - Good morning, chef.
- Good morning, chef. - Morning, chef.
- Blue team, red team-- Yes, chef. --get dressed
with these uniforms. Oh, shit. Red team! Blue team, get it together. There's blue and red
jerseys and athletic shorts and really cute tennis shoes
that I hope I get to keep. It looks like we're going to
be playing some soccer today. Look at chef. Is chef Ramsay on the pitch? He's playing with them? Yeah, he is. Chef Ramsay look so
cute in his soccer outfit. It's so weird seeing him
not in his chef coat. Line up, quick. Come on, guys. Soccer players are pretty cute. None of them are as
cute as chef Ramsay. Good morning. ALL: Good morning, chef. How are you feeling? ALL: Great, chef. Welcome to Cashmere Field,
home of the amazing Las Vegas Lights Soccer Club. Hands up, who's big soccer fans? Everybody I hope. Come on, Steve. Really? This isn't my sport. What is your sport? Um, bowling.
I like bowling. GORDON RAMSAY: Bowling? Is that a sport? Today, trust me, it's
going to be soccer. Now, I've been
thinking overnight, and this morning we need
to even up the teams. Oh-oh. Ohh. Ohh. Anybody in the blue?
Any volunteers? Emily, thank you.
Anybody else? No?
Wait there, madam. I didn't say go. Oh. Oh, sorry, go, blue team. [CRICKETS] Anybody else? Emily and Victoria
want to go back and reunite with the girls. I think somebody, honestly,
should have the new experience. Antonio. Oh. You are joining the red team. Yes, chef. Yay, Antonio. Come over here. Change over. Let's go, hurry up. Having Antonio back
on my team, it sucks. He gets in the way
and almost seems as if he has an
ego of some sort, kind of makes me
a little nervous. Now, football, or
soccer, as many people like to call in America, is
the most international sport on the planet. And for your next
challenge, you'll be cooking with six different
international cuisines. Gents, Chinese cuisine,
French cuisine, Greek cuisine, Italian cuisine, Thai cuisine. I'm not too big on
international cuisine. GORDON RAMSAY: And number
six, Mexican cuisine. Wait a minute. Mexico? LA boy, grew up eating
tacos, burritos. I need Mexico. Now, today, when I say go,
decide who's cooking what, and the Las Vegas
Lights, they'll be cooking red and
blue soccer balls with the name of the
ingredients your direction. Lord have fucking mercy. And then, skillfully,
you guys kick the ball into the net of the
cuisine you'd like to use. Once you score a goal, it
must be used in that dish. ALL: Yes, chef. Have a meeting
between each other and decide who's cooking
which international cuisine. - Mexicano.
- Thai. - Chinese.
- I'd like Italian. - Greek.
- French. Chinese. So everybody's got one? French?
- France. Italy. - China.
- Mexico. - Greece.
- Thai. - OK, cool.
- We got it, guys. Awesome. Let's just make
sure we work together. Together and, like,
with ingredients. Yeah, we're not cooking
ingredients without running it by each other.
- Yeah, yeah. Heard. You got five minutes. Oh, my God. Now, head out. Oh, my gosh. I'm so afraid of just
taking a ball to the face, but you know what? At the same time,
I just got to get the ingredients that I need. GORDON RAMSAY: On
your mark, get set. [WHISTLE] NARRATOR: For the first
part of today's challenge, the chefs will kick
balls with ingredients labeled on them into
six nets representing international cuisine. Can chicken go to Italy? Yeah. NARRATOR: They can score
as many goals as they want, but they must use
all the ingredients that they manage to score. [YELLING] This is wild. All I'm looking at are soccer
ball just dropping from the air left and right. Sam. Hold up [INAUDIBLE]. I am stoked to run around
like a nut on this field and just trying to
collect my ingredients. Hey, well done, 10. WOMAN: Antonio, pork's up. I got Mexican. When I hear pork, I'm going
right to it, I'm going, I'm kicking in. Let's go-- oh, it looks like
he's ice skating out there. I need to get my
endurance up, lose maybe 10, 15 pounds, but give me
a solid week, I'll be on the field with y'all. [WHISTLE] Goal! Three minutes to go. Get it, Brynn. Yes! Ah! Get it in, Emily! Come on! Do I get lamb? Lamb rack, Lamb rack. So I get Greece and I
come across lamb rack. Oh. I need lamb rack. I suck at soccer, so-- damn it. So this is not, like,
obviously my strong suit. MAN: There you go. There we go. Ah! Actually, as far
as I understand-- Damn it. --all of us are not
good at many sports. Ricotta. Oh, really? 90 seconds. Come on, let's go! Come on, guys! Help each other out, guys! Let's go. Tomatillos! Yo, tomatillos, tomatillos. I'll take tomatillos. I think it's really important
that we communicate really well and help each other out. Mozzarella is going to Italy. I know Megan's got Italian
and just trying to get her all the cheeses I can. Hey, Kev, what
are you putting in? - God.
- What was that? What was that? Prosciutto. You don't want it? I already got pancetta. It's hurting me because
I'm creating that dish, so I need to have a plan. And if all of a sudden all
these other ingredients show up, that throws my plan off. GORDON RAMSAY: 5, 4, 3, 2, 1. [WHISTLE] Ah! Oh, that one came out! Right. Well done. Love the energy. What you did confirm
today is that you are definitely a talented team
of chefs, not soccer players. [LAUGHTER] I'll see you back
in the kitchen. [WHISTLE] Let's go! NARRATOR: Now that the chefs
have all of their ingredients, they will have 40
minutes to cook their international dishes. Who's got what? - Thailand.
- France. Italy. Mexico. NARRATOR: But one
chef is disappointed with the ingredients
they ended up with. There's, like,
no pasta, right? Definitely wish I kicked
pasta on a soccer ball. I was too busy
screaming at Kevin. Do you have any ideas? MEGAN: Maybe a cake,
Italian sausage. What are you gonna
make a cake out of? A sausage cake? [LAUGHTER] I mean, look, I don't
know what's in your head. I've never heard of a
sausage cake, but hey. I haven't either. Red team, 20 minutes, yes? Yes, chef. Put this. That's the yogurt. Uh. Fuck. I haven't really ever
constructed a Greek dish. Yeah, it's really up
to your own discretion. I mean, do I look Greek? GORDON RAMSAY: 3 and
1/2 minutes to go, guys. Yes, chef. Make it count. Chef, do you think this
would be weird to serve in? I think a cake that's
the size of Chicago, you need a little finesse. You don't want this big clunky-- Thank you, chef. Guys, remember, taste
everything you're doing. Heard. CHEF: Let's go, guys, we
got to pick up the pace. Ugh, my God. I'm looking at the
texture of my steak, and as soon as I start feeling,
I'm like, wait, this is raw. Behind. Sorry, sorry. 90 seconds to go, guys. Still raw. Wow. Everybody starting
plating, yes? About to, yes. Plates, plates,
plates, plates. GORDON RAMSAY: 45 seconds to go. Ugh. NARRATOR: It's Chef Ramsay's
international cuisine challenge, and with
time running short. GORDON RAMSAY: 90
seconds to go, guys. Still raw. NARRATOR: Kevin's Mexican
dish is in trouble. GORDON RAMSAY: 45 seconds to go. I think I can make it work. You know, that's what this
whole challenge is about, trying to get creative and
trying to push your limits. So time is not my
friend, but I'm not going to let that bring me down. Ah! 10, 9, 8, 7, 6, 5,
4, 3, 2, 1 and stop. Well done. Give yourselves a round
of applause, all of you. Well done.
[APPLAUSE] It smells good. Wow. Guess what I have
for the winning team. A reward. A trophy? The first ever [CHEERING] season 20 Young Guns trophy. Who wants it?
- Yes, chef. - Yes, chef.
- [INAUDIBLE] - Blue team.
- Right. Let's place that. There we go. Now, our official travel
partner, Allegiant, has flown in a very
special VIP guest judge. He is a multi James
Beard Award winner. Wow. He's earned not one
but two Michelin stars. The owner and head chef of
Providence, Michael Cimarusti. [APPLAUSE AND CHEERING] So good to see you. Good to see you, too. Congratulations
on the James Beard. Thank you. Getting this opportunity
to put my food out in front of a James Beard
recipient and a two Michelin star chef is fantastic. This is exactly what I
want within my career. Chef Michael is going to
judge each dish head to head. Let's start off with the
cuisine from China, please. Let's go. - Come on, Steve.
- Steve. CHEF: Come on, Josie.
- And Josie. Let's go. I'm feeling quite
a bit of pressure going up against Steve. He's a pretty well
respected cook so far. Steve, do you want
to describe your dish first to chef, please? I've got kind of a
take on Peking duck. So it's an orange
glazed duck breast over a duck fat fried rice
with a sort of veg stir fry. The duck is cooked nicely. The flavors are good. It's a little bit
sweet for my taste. It would benefit from
maybe a little bit of acid to balance the sweetness. GORDON RAMSAY: Josie,
explain, please, to chef. Chef, this is a
Chinese breakfast. It's a comforting
sticky rice with chicken and a spring veggie stir fry. Wow. It has, like, a
lot of soy sauce. Oh, OK. Um. Damn, did you taste that? I did, chef. However after putting the
slurry in, I had chicken juice, so I didn't. I might-- I probably
reduced it a little too far. I can't believe you wouldn't
try your own food just because it has chicken in it. Chef, the point goes to
the red team or blue team? - Got to go to the blue team.
- Blue team. Thank you, chef. Thank you, Steven. Well done. Scuba Steve. First point. I-- that's what I do. I get points. Next up the battle of the
Mexican cuisine, please. Let's go. [APPLAUSE] GORDON RAMSAY:
Antonio and Kevin. My dad's side of the
family is all Mexican. My family back in San
Antonio is all Mexican. So definitely ready
to kill this thing. Describe the dish
to chef, please. It is a jack-stuffed
pork chop seasoned with cumin and oregano
covered with a warm salsa, reduced chorizo. Wow.
That's a good dish. Thank you, chef. You know, you've taken, like,
traditional Mexican flavors and sort of, like,
used an elevated cut and turned it into
something pretty special. Kevin, describe
the dish to chef. Chef, I made a flank steak. Then on top, being from LA,
I grew up with street corn, so I thought I'd put
some grilled corn and just put it on
top of my flank steak. No spices though. No spices on the flank. I mean, if you want to
talk about Mexican flavors, like, it's got to
be more present. You know, don't be
afraid to season. Yes, chef. Chef, um, red
team or blue team. Got to go with Antonio. That was a killer dish, man.
- Thank you, chef. MICHAEL: Good job.
- Good job, man. GORDON RAMSAY: Uh,
well done, Antonio. Best dish so far.
- Thank you, chef. GORDON RAMSAY: Really good. Red is definitely
looking good on me. I am so happy to be part
of the red team right now. NARRATOR: As Antonio
ties up the score, Sam and Victoria are next with
their takes on French cuisine. VICTORIA: This is a lobster
and herb de provence risotto with seared scallops. Scallops are cooked well,
and they're well seasoned, but that's not really risotto. You know, if you're
going to call it risotto, it's got to be risotto. NARRATOR: Now Sam is hoping his
filet paired with a red wine veal sauce impresses. Flavor is good. You've cooked the
steak, like, perfectly. Got to go red.
GORDON RAMSAY: Red. Sam, well done.
- Thank you, chef. Good job. NARRATOR: With the red team
now in front, up next is-- Thai cuisine.
Let's go. CHEF 1: Come on, Em.
CHEF 2: Come on, Em. Let's go, Brynn. NARRATOR: And Emily's sweet
potato curry with chicken-- You got a lot of flavor there. Thank you. It's funny, I've never
had sweet potato curry. NARRATOR: --impresses
chef Michael. While Brynn Thai soup
with pan-seared sea bass-- I don't think you
were able to, like, coax all of the flavor
out of those ingredients. NARRATOR: --makes
it an easy decision. Got to go with Emily.
GORDON RAMSAY: Emily. Thank you, chef.
MICHAEL: Thank you. GORDON RAMSAY: Well done.
EMILY: Thank you. NARRATOR: And as Kiya
and Megan go to battle with their Italian dishes-- What you have here is a
grilled flank steak with some prosciutto-wrapped asparagus. Oh, that's good. Thank you. Wow. NARRATOR: While Kiya's
dish has truly delivered, it's now time for the debut
of Megan's sausage cake. So is-- is that a dish
that you've seen before? No, it's, you know, a
little odd, a little unusual, but it's Italian enough. It comes across like being
pretty heavy and pretty dense. OK. Chef, the point going to-- - Go to go to Kiya.
- Wow. Congrats, well done.
- Thank you. Thank you, chef.
- Good job. Tasted good. Really tasty. Wow. NARRATOR: The red team is
clinging to a one point lead, and they are now looking
to Keona to secure the victory by beating Trenton. Right. Trenton, describe your
dish first to chef. I have a beautiful
rack of lamb that I rubbed down
with a herb feta yogurt with a charred eggplant
and sesame seed puree. Hmm. That's really good.
- Thank you, chef. MICHAEL: Eggplant
puree is great. What I tasted was really good. I'm feeling on
top of the world. I'm looking at
Keona's dish, and I'm sure her lamb is overcooked. Keona, please describe
the dish to chef. It's a grilled lamb chop
with a baba ganoush puree underneath. Oh, God. I'm super nervous about
the cook of that lamb, and I'm freaking the fuck out. The lamb's cooked beautifully. It's right in the wheelhouse of
what Greek cuisine should be. So good. Thank you. Two good lamb dishes. Red team, you're
in the lead 3 to 2. If you get this point,
Trenton, it's a tie. Or chef, it's a home
run and the point goes to Keona and the red team. I-- I don't think
there's a choice here. NARRATOR: Two Michelin
star chef Michael Cimarusti has just tasted Trenton's. That's really good. Thank you, chef. NARRATOR: And
Keona's Greek dishes. The lamb's cooked beautifully. It's right in the wheelhouse of
what Greek cuisine should be. So good. Thank you. NARRATOR: In the last round
of the international cuisine challenge. Two good lamb dishes. Really good. Chef, the point goes to
the red team or blue team? I-- I don't think
there's a choice here. Got to go to Keona. That dish was amazing. [APPLAUSE] Good job. Trenton, good job as well.
Well done. Thank you, chef.
GORDON RAMSAY: Keona, well done. I can't believe-- like,
I'm so proud of myself. I could cry right now. Like, this is why I came here. Chef Ramsay's happy,
chef Michael's happy. Like, what more can a girl want? All of you, please join me in
thanking this incredible Chef, Michael Cimarusti.
- Thank you, guys. [APPLAUSE]
[INTERPOSING VOICES] As always.
Good to see. Take care.
- [INAUDIBLE] thank you. Take care. Thanks, chef. Wow, great comments. Keona, come up here. I've got something for you. Wow. CHEF 1: The trophy!
Yeah. CHEF 2: Yes, Ke! CHEF 3: Yeah, girl. GORDON RAMSAY: You clinched
it for your team, girl. Well done. Congratulations.
Well done. Thank you, chef. [APPLAUSE]
- Uh! GORDON RAMSAY: Red
team, well done. Now it's time to
kick back and enjoy your very relaxing pool party. [CHEERING] That's right. At the fabulous Flamingo
Hotel Casino, Las Vegas. We were saying that we
wanted to go to that pool. Also, there's
another surprise. I've arranged a one-time only
special performance for you all poolside. Get out of here.
Well done. ALL: Thank you, chef. Yes. Good job, guys. Red squad. [CHEERING] Red squad! No one feels as good as
I do right now, no one. CHEF: That felt like an orgasm! This feels better than sex. That was amazing. Blue team, thanks to you the
entire front of house staff have got today off. Ohh. You'll be prepping
the dining room ahead of tonight's service. That means ironing and
steaming all the tablecloths, polishing the silverware,
polishing the glasses. You know how meticulous
Marino is, right? Yes, chef. So please do a good job.
Let's go. Thank you, chef. So you got stuck
with me today. So what we need to do is
polish glasses, a couple of silverware, all
the base plates, then we have to do tablecloth,
also all of their uniforms as well.
Have fun. Cool.
Thank you, Marino. Thank you, Marino. Adios. Bye, bye, y'all. Bye, traitor. - I'm not a traitor.
- Bye, traitor. - I didn't choose this.
- You did. You chose-- But you're sure
enjoying it, huh? I wanted Antonio to
be like, no, man, I'll stay behind with my team. You know, like, I
don't think we need him. Damn. Kevin can say stuff
like that, but I kind of feel like
blue team would be stronger without Kevin. [INAUDIBLE] ANTONIO: Look at that. CHEF 1: Oh, my God. ANTONIO: I will say this is a
good welcome onto the red team. Any time away from Hell's
Kitchen is a good time away. So I'm enjoying
every moment I can. We just closed down a
pool at The Flamingo. Like, this ain't never
going to happen again. CHEF 2: No.
- All right. I'm Jade. I'm going to be taking
care of you today. Let me know if
you need anything. Congratulations. Thank you. [LAUGHTER] Thank you. And one more. Let me know if you
need anything, OK? Perfect, thank you. That waitress got more
cakes than Betty Crocker, but I got a girlfriend at home. I'm not trying to
get in trouble. Eyes-- eyes forward,
looking at the ground. CHEF 1: Thank you so much.
CHEF 2: Thank you. We appreciate it. You're welcome. If this is what it's
like being on red, I ain't going back to blue. Guys, bad news,
in the dining room you don't work sitting down. So much fun. Marino is definitely
riding us pretty hard. How long does it take? We're trying, Marino. This looks ironed, right? Yeah. Is that your first one, Kev? This shit is not easy. Kevin is not helpful. He's not helping himself. I really give up on that. This sucks, man. Kevin doesn't give a shit. I'm not helping him. That's Piff. Yo, that's Piff. Ahh! Oh, my God! I heard there's
some free catering. Pff. Piff the Magic
Dragon has arrived. Good evening.
- Yes! Do a little magic
trick for you. You ready?
CHEF 1: Yes. CHEF 2: Yes. Piff the Magic Dragon
is fucking sweet. You gonna take the pen,
you're going to write your name on the money, Antonio.
- All of it? No, not all of it. Listen. How do you survive
in the kitchen? Piff is like a
really cool magician and chef Ramsay had a baby. You take the pen, you
push it all the way through. If it goes through, that means
it's a genuine dollar bill. Hold tight. 1, 2, 3, all the way back out. What just happened? Well, I taught you through it. I just pulled the money out of
a bill and it was totally fine. That's what just happened. Piff has an English
accent and this really witty way about him. This one you're going to
write your name in big letters. You're going to put the
card back in the deck. Just there. It really is insulting
humor, which is awesome. Once I've done
this, you're going to peel off the lid of the can. Go for it, Brynn. Just the lid of the can.
You're pushing it. It's a lid. You're pushing down on the lid. Imagine it was a lid. Oh. [LAUGHTER] CHEF: No, no, no. Oh, my God! Oh! Ladies and gentlemen,
it's Brynn's playing card. Oh, yes! Hands down best day ever
in Hell's Kitchen so far. 1, 2, 3. NARRATOR: With the red team
back from their poolside reward. Yeah, this is a
whole different-- whole different kitchen over here. It's amazing to me
how different it is. Let's go. Let's rock and roll, y'all. Blue! NARRATOR: And the blue team
finished with their front of house punishment. New, new blue. Every night. Here we go. NARRATOR: Both teams
are now preparing for tonight's dinner service. - Kevin, we good?
- Yes, chef. - Hands ready?
- Yes, chef. Ready, yes. Good. Marino. Sí, chef. Open Hell's Kitchen, please. Let's go. [INAUDIBLE] NARRATOR: Once
again, Hell's Kitchen opens to another packed dining
room filled with excitement. I would like the pan-roasted
New York Strip Steak. NARRATOR: And orders
are already being placed with diners
eager to get a taste of chef Ramsay's famous menu. Do you see all the
different sauces that are in those sauce puddles? I can't wait-- I want to know
what they all are. Yes, they look so good. OK, blue team, let's go.
Strong, yes? Yes, chef. It's the name of
the game, right? Yes, chef. Four covers, table two. Two risotto, two scallops.
Heard? ALL: Yes, chef. OK, let's go. Two risotto, about
six minutes, guys. I'm feeling great because
I've done appetizers before. How many more minutes
on the risottos? About five more minutes. Five more minutes, heard. Kevin is on fish. We totally have faith in
him to run the fish station. GORDON RAMSAY: How
long, please, Emily? About 3:25, chef. 3:25, let's go. Three minutes I'm
dropping my scallops, OK? I have not been on any station
by myself other than garnish, and when you get put into
a station by yourself, the spotlight is on you. About three minutes
on that risotto, guys. KEVIN: Heard. Dropping scallops. Tonight could be
one of those nights that I can show chef Ramsay
that, wherever he puts me, I can execute. Hey, how long on the risotto?
- I'm ready to walk. Ready to walk. Walking my scallops, heard? You want me to
walk those for you? Yeah, I got--
you can take them? - Yup.
- Heard. - Ready, Kev?
- Yes, walking. Walking. Risotto on your left, chef. Two lobster tails right here. Blue team, come here,
all of you, come here. Ready, Kev? Yes, walking. Walking. Risotto on your left, chef. Two lobster tails right here. Blue team, come here,
all of you, come here. That's you as well, Kevin. Look at the lobster. - It's raw, chef.
- That's raw. Get it back in there. Let's do it! NARRATOR: While the
blue team's hope of getting off to a
hot start is fizzled due to Kevin's cold lobster-- Did you put it in? You got to put it
on the heat, dude. NARRATOR: Some special
guests have arrived to dine at the chef's tables. This is awesome. Oh, man. NARRATOR: Former UFC
light heavyweight champion and Hall of Famer
Forrest Griffin will be dining in
the red kitchen. - Gentlemen, good evening.
- Hey. How are you [INAUDIBLE]? Great. Welcome to the madhouse. NARRATOR: And UFC President
Dana White and his guests will be dining in
the blue kitchen. - Thanks, buddy.
- You, too. Good to see you, my friend.
- Enjoy dinner, guys. Thank you so much. It's not a team sport. Like, there's only one
winner for the money. Sure. So you're-- I mean, you're working
together, but, ah, are you working together? Right. GORDON RAMSAY: Red
team, here we go. Four covers, table 51. Consistency, name
of the game, yes? ALL: Yes, chef. GORDON RAMSAY: Two
scallops, two risotto. Heard?
ALL: Yes, chef. Good, let's go. This is my first dinner
service with the red team. There's only two rules here. One, don't fuck up. Two, cook your ass off. Let's cook. Lobster's down? Lobster's down.
You're good. Perfect. ANTONIO: 4 and 1/2, 2 risottos. Keep it on the fucking deck. Yes, chef. Stop cooking in
mid-air, young man. Yes, chef. You're just slowing
the kitchen down. Antonio, he talks a lot. It's time to back his shit up. Walking in 30
seconds on risottos. Running it. Coming right by. Risotto, please, how long? Back track, one more
minute on risotto. Hey, your time is shit. Is this ready? 30 seconds, chef. Come on, let's go then. I want those tails. Tails. Tails coming up right now. GORDON RAMSAY:
Needs to be cooked. Yes, chef. I'm slowly starting to get
more confident in Antonio. Let's go, red team. Let's go. How long on that lobster? I need three-- like
two more minutes, chef. You got it, Kev. I didn't start off good. It was my fault. I should
have felt the lobster tail before I took it out. Now I just really have
to push even harder and I have to bounce right back. Come on, Kevin, please,
get a fucking grip, will you? It's still fucking raw. Fuck me. Blue team, come here. Fuck me. Fucking hell, man. Fuck off. Look at that there. Could someone tell Kevin
what's wrong with that? - It's raw.
- Fucking raw. It's raw. Yes, chef. It's not 30 seconds under. It's fucking raw. We start the whole
fucking table again, OK? Let's go. Guys, guys, circle
up real quick. We have the one and
only Kevin who's driving us straight into the ground. Oh, come on, Kevin, please
don't do this to me, please. I don't know where
the fuck his head is. I don't know where
his mind's at, but he is just a fucking
train wreck tonight. I'm ready to walk
the lobster tail. CHEF: Are you sure?
- Yes, I'm sure this time. This is fucking ready. This is ready.
[INTERPOSING VOICES] KEVIN: I'm 100% it's ready. Here, give me the lobster. I'll walk it. - Chef, it's done?
- Yes, it's-- Walking lobster. All right. Here's lobster. What the fuck? Blue team, come here. Fuck me. Come on, Kevin! Wake up, guys. Oh, my-- they have to sit
in there for a minute, Kev. It's our first
table, blue team. Get it back in, Kevin, come on. It's OK, Kev.
Let's go. Let's go, let's go. Did you put olive
oil on the lobster? I'm not going to put
olive oil on lobsters. Leave it in there. Fill up on bread, guys. I think we're screwed. Come on, Kevin, you
can do better than this. Pizzas are out. Garnish is going
to walk in one. - Sam, you heard that minute?
- Yes, heard. Sorry, yes.
Heard. You're good. Two risotto, two
scallops, two pizza, yes? Pizzas are finished? I need the risotto
and scallops, yes? ALL: Yes, chef. Walking risotto in 10 seconds. Walking pizzas
to the pass now. Heard. Sam, how long on scallops? Now. Go ahead. Left. Risotto's right
behind you, Rachel. GORDON RAMSAY: Red
team, come here. Yes, chef. Second table,
just look at that. I begged for consistency. What is that? Red team, what is that? - Shit, shit.
- Start it over. Come on, come on, come on. Just start it over. Just start it over. Come on, let me do it. Hot, hot pan. I got you. I got it, I got it. They all need to be even. They just all need to be even. If they're not, just
start it over, OK? OK, all right. Sam gets a little frazzled
when he's under pressure. Perfect, perfect, perfect. I'm just kind of babysitting
to protect my team and to protect us from getting
kicked the fuck out once again. You're good, you're good. Next time just ask. OK, I'll make sure I get
that right the next time. Next time we'll just
make sure it's perfect. I got it.
Yup. I'm very energetic and it
gets me in a lot of trouble just because, you
know, I'm typically moving faster than my
mind's actually going even. GORDON RAMSAY: Scallops, please. Nice and cooked the scallops. Thank you, chef. GORDON RAMSAY: Service, please. NARRATOR: Thanks
to Keona's help, appetizers are flowing
out of the red kitchen and into the mouths of
some very happy diners. Flavor's phenomenal. It tastes amazing. NARRATOR: While diners
on the blue side are starting to get restless. We'll leave. They're restart-- no,
don't leave, please. Don't leave yet. Please don't. And if you leave,
take me with you. Lobster, how long? - Like three more minutes.
- Just get it together. Let's go. CHEF: Yes, chef. I really-- I don't
want to send them out if they're not ready, Victoria. Look, for that first fucking
ticket, I want to get them out. These lobster tails
have fucked me up. I don't know what it is, but I
can't get them out of my head. GORDON RAMSAY
(VOICEOVER): It's raw. KEVIN: I'm just hearing raw
lobster tails, raw lobster tails, raw lobster tails. GORDON RAMSAY
(VOICEOVER): It's raw. It's raw. It's fucking raw. It's fucking with me. How long? How long, Kev? Kev? Walking lobster tails. Let me see them first. Touch it. OK. Ready? Walking with that lobster. Walking those
two lobster tails. - Kevin.
- Yes, chef. GORDON RAMSAY: Come here. NARRATOR: It's almost an
hour into dinner service. Walking those
two lobster tails. NARRATOR: And the
blue team hopes that Kevin has finally
nailed the lobster for their first table. GORDON RAMSAY: Kevin.
- Yes, chef. GORDON RAMSAY: Come here. It's a poached lobster tail, OK?
That's it. OK?
- Yes, chef. Four times.
Wake up. Let's go.
- Yes, chef. You got it, Kev.
Nice bounce back. Let's go. Let's kick some
red team ass, huh? GORDON RAMSAY: Service, please. NARRATOR: With
Kevin's recovery-- Buon appetito. Thank you for your patience. NARRATOR: Appetizers
have finally started to leave the blue kitchen. Really good. NARRATOR: While the
red kitchen has already moved on to their first. Entree two salmon, two New
York strip, two wellington, heard?
ALL: Heard, chef. Let's go.
Good, nice and loud. Guys, Wellington just went in. Let's focus on
getting this ticket out all at the same time. So tonight I definitely need
to step up on leading the team. I can walk with the
garnish in four minutes. How much time do you
need to rest those? Just some two minutes. I know that the chefs
now have confidence in me and they've seen my skill set. So I can't go down from here. I just got to keep moving up. I came here to win this shit. Two salmon, two
strip, two wellington. Let's walk it. Wait, I got to go
with the garnish first. Y'all have to talk to me. All right, Keona, I need
you to get in the flow. We'll talk to you more.
- I am. Keona, how long do
you need on the garnish? One minute. Keona, you need
to pay attention, because we just called
the times and now you're going to be late on
garnish, so now we have to drag our shit for you. Has garnish walked? Garnish has not walked. How long do you need, garnish? I said a minute. I just don't understand why no
one is fucking listening to me. How long on garnish? If y'all ask me that again. Please, please, I don't need-- I don't need it right now. I'm in the middle
of something, it's going to be at the window
in a fucking minute, OK? How long on garnish? How long do you need? Walking with your
garnish right now. Salmon garnish walking. Six top, let's go. Behind you. Service, please. How are you doing? I'm good. So I just wanted to ask. Thanks for checking on me. Of course, girl. I'm making sure I'm on my shit
and they have to listen to me. I know I got this. OK, signori, the wellington. Wow. It's good. Entree, two salmon,
two lamb, two wellington. Heard? ALL: Heard, chef.
- I got the lamb. Yep. And firing. - Lamb in, I take it.
- Yes, chef. Good working. GORDON RAMSAY: Thank you. We had a rocky start going,
but me and Trent are on meat, and we're two powerhouses. We're going to kill it. Just going ahead and
throwing in another lamb. TRENTON: Yeah, I'm going
to throw the lamb in here. No, I mean like an
extra, like a backup order. Yeah, yeah, yeah. Kevin, how long
you need on your-- on your fish? I need at least four minutes. Heard, four minutes I can do. To bounce right
back from a mistake when you get fucking yelled
at by chef Ramsay and everyone staring at you, it's
easier said than done. But I got to get my
shit together right now and execute this night. Garnish up in one. OK, everybody ready to walk? Ready to walk. No, no, no. Come back. The salmons are not ready. See, then you should
be telling me that. Why didn't you-- we're fucking-- come on. Right on, right on. Two salmon, two lamb,
two wellington, Yes? ALL: Yes, chef. Can we walk [INAUDIBLE]
to the window? We're backtracking. We're at four minutes
and a half, chef. Four minutes and a half. Why? - Because of my salmon, chef.
- The salmon. God, I don't want
the lamb overcooked. I swear to God.
I don't want it overcooked. TRENTON: Yes, chef.
KEVIN: Yes, chef. Trying to get anything from
Kevin is like pulling teeth. I mean, it's not--
it's not happening. I'm ready to go
whenever you're ready. Protein, please. Right on, right on.
I need a minute. One more minute,
one more minute. - For what?
- For the salmon. All of you, come here.
Stop. Fuck off. Come here, come here, come here. Put that down. Come here, blue team. Looks like they're in trouble.
MAN: Yeah. It means we're in trouble. I'm starting to lose
my fucking patience. I said to you what
my concerns were. You're pulling back.
You're pulling back. If that's fucking ready, what
do you need to do with it? - Push it.
- Push it. Then he's telling
you to slow down, which I don't understand why. So touch that. Just touch that. And does that feel
medium to you? Maybe a little bit over. Fucking really? Really? So that is now overcooked,
which I'm not serving. Absolutely, chef. We got a back up. Get a grip, guys, come on! ALL: Yes, chef. I have no earthly idea. I have no idea what's going
on with Kevin at this point. We're all just ready to
punch him in the throat. We're getting that up in
four minutes, Kevin, right? Kevin, Kevin, Kevin. How long? Oh, fucking hell. There's not even-- there's
not even a call back. There's no teamwork. There's nothing.
Hey, all of you stop. Come here. Jay, take over. Come here. Fuck off. Fuck off. MAN: They're getting
in trouble again. Private meeting in the
back is never good. I think they're
doing so well he's just going to go back there and-- MAN: High five them? High five everybody
and bring them back. What is happening? We have no consistency. There's no communication. No one's absolutely
on the same page. You, what's wrong with you? I just have to get my
head out of my ass, chef. Your head out your ass. Every table you've
touched, yeah? Yes, chef. You screwed. Apron off, jacket off,
and fuck off out of there! You're done! Every table you've
touched, yeah? Yes, chef. You screwed. Apron off, jacket off,
and fuck off out of there! You're done! Get out! Get out! Who wants to join him? Because this is going backwards. And I'm fucking patient,
but this is a fucking joke. Get out! Now, can we get it
together or not? ALL: Yes, chef. Otherwise, you're out! ALL: Yes, chef. Oh-oh. He's coming back. He doesn't look happy. I want two wellington,
two lamb, two salmon, yes? ALL: Yes, chef. Let's go. Kevin is gone. I mean, we didn't get the
satisfaction of putting him up and tell him to get
the fuck out of there. But I agree with that decision. It needed to happen. It needed to happen. Fucking shit! I tried to bounce
right back, but I just couldn't find it within myself
and just very disappointed in everything that happened. It's very devastating. I mean, I did not expect
it to turn this way. I've never been put
up for elimination, and it's just one
careless mistake. I think I just shut down
today and took me down. It just sucks. I didn't just let myself
down, but my family back home, my friends,
and it just really sucks. Emily, on the
fish station, now. Yes, chef. Let's go. We can't afford to
have any other mistakes tonight after what
just happened. I do not want to be
kicked out of the kitchen. - Two lamb, are they rested?
- Lamb are rested. GORDON RAMSAY: Let's go. All right, I'm ready to
walk with those salmon. Slicing wellington. Two salmon. Pick it up now. Let's go. Walking wellington. Lamb garnish is ready to roll. Lamb salad is up. Lamb, please. Walking lamb. - Beautifully cooked that lamb.
- Beautifully cooked? Thank you. NARRATOR: With their
weak link removed, the blue team is now
pushing out entrees. GORDON RAMSAY: Service, please. NARRATOR: And now both teams
push to finish dinner service. - Let's finish strong.
- Halibut. Walk it over. Nice job, red team. GORDON RAMSAY:
Beautifully cooked. Thank you. NARRATOR: Much to the delight
of some very happy diners. That's the best
lamb I've ever had. This has to be one of
the best I've ever had. That's no joke. What a good bounce
back, but fucking that was a terrible start. Great, chef. GORDON RAMSAY:
Wow, what a night. I'm not sure what exactly
happened to Kevin tonight, but he's head was
never in the game. I'm not going to accept it. That's why I asked
for his jacket. Yes? ALL: Yes, chef. So the winning team
is the red team-- Yay. Sweet. --and the blue team. Sweet. GORDON RAMSAY: That's right. As opposed to earlier
services where bad beginnings led
to downward spirals, tonight both kitchens
bounced back. Did it feel like that? ALL: Yes, chef. So tonight nobody
else is leaving. The weakest chefs have gone and
the competition is heating up. ALL: Yes, chef. Good night. Get out of here. ALL: Yes, chef. Now that Kevin's gone,
I want to move forward. The blue team will survive. I mean, we'll keep adapting
because every day we're becoming stronger
and stronger chefs. STEVE: Tonight's dinner service
further strengthening us. You know, we cut the
weaker people off. Right now it just means
that the competition is about to crank up a whole lot. Antonio, great
job in the red team. Thank you, chef. This is going to be good. I have no doubt in my mind
this is going to be good. I'm very confident
in the red team. We are firing on all cylinders. We could be dangerous. I mean, I hate to do it to
the blue team, but see ya. NARRATOR: Next time
on "Hell's Kitchen." As the competition gets
a bit more playful-- Man, you guys got some moves. NARRATOR: --so does the
relationship between two chefs. Hey. [KISS] You guys need a place to go? We're in a relationship, guys. No. NARRATOR: Will one chef-- Don't [INAUDIBLE]. NARRATOR: --be forced
to choose friendship-- I'm really torn
in this moment. NARRATOR: --over
the competition? Do I want Emily to go home? No. This has been the
craziest day of my life. NARRATOR: Find out next time
on an emotional episode-- See ya. NARRATOR: --of "Hell's Kitchen."
