NARRATOR: Previously on
"Hell's Kitchen, Young Guns." Starts now.
Let's go. NARRATOR: Chef Ramsay's
relay challenge. Let's go, red team. NARRATOR: Tested teamwork. I feel like we should
prep all the vegetables. I got potatoes to start. NARRATOR: Cooking skills. OK, [INAUDIBLE] and lambs on. This is going in the pan now. All of you finish up! Let's go! NARRATOR: And
communication skills. The lentils should
be almost there. Potatoes are almost there.
- OK. It's a fucking shit show. Boy. Oh, my God. NARRATOR: At judging time-- GORDON RAMSAY: The Wellingtons. NARRATOR: Steve got the blue
team off on the right foot. GORDON RAMSAY: Good job. Delicious. NARRATOR: But thanks
to Victoria and Emily. I've got salty
and I've got bland. NARRATOR: The blue team's
early lead disappear. There is no comparison. Clearly the point
goes to the red team. NARRATOR: On the red side,
vegan chef Josie didn't taste her lobster butter. It is way too salty. NARRATOR: But thanks
to a strong performance by Kiya and Antonio. GORDON RAMSAY: The
cook is beautiful. NARRATOR: The red team
secured the victory. Congratulations, red team. Yes. Group hug. Group hug! NARRATOR: Later. Josie, come up into
my office, please. Immediately. NARRATOR: During Chef Ramsay's
performance evaluations, the chefs were asked-- Who's the weakest? NARRATOR: And based
on those answers, the bottom five chefs had
to cook for their lives. The first person
to save themselves-- NARRATOR: Then Chef
Ramsay announced the chefs who were safe. Sam, Josie, Emily. NARRATOR: Until it all came
down to Victoria and Keanu. And continuing in the
competition is Victoria. NARRATOR: Chef Ramsay
said goodbye to Keanu. Promise me you'll
keep your head up high. Thank you, chef. NARRATOR: Whose
dreams of becoming head chef of Gordon Ramsay's
Steak at the Paris hotel ended. And now, the continuation of
"Hell's Kitchen, Young Guns." Are y'all gonna, like,
scare the shit out of them? - We're going to attack them.
- Oh, they're getting a hug. Here they come, here they
come, here they come. I want whoever is
coming through that door to get support from their team. I mean, the top 10 in
Hell's Kitchen, hell yeah. It's Vic. [CHEERING] Good job, Vic. Blue team. Vic. Great job, Vic. [MUSIC PLAYING] ANNOUNCER: It's the
word scramble game that will scramble your brain. It's time for Hell's Kitchen! [CHEERING] And here's your host,
Chef Gordon Ramsay! Good morning. Oh, boy. You guys excited? Yes, chef. You can spell, right? Yes, chef. Are you ready to
play Spells Kitchen? Yes, chef. Emily, Antonio, please
step up to the podium. NARRATOR: A chef from each
team will go head to head unscrambling ingredients
they will then assign to one of their three proteins,
or strategically place with one of the opposing team's proteins. I'm pretty good at
unscrambling words. I do it in the Sunday
paper every now and then. Wow, I sound old
as fuck just now. Here we go. First up, it is-- [BUZZER] Wow, that was quick. Zucchini. That is correct. Boy, you're fast.
- Yes, chef. Veal chop? Veal, veal. We're going to
use it on veal chop. You'd like to keep it. So the zucchini goes
to the veal chop. Smart.
Here we go. Second one. Hand over the buzzer. [BUZZER] Rutabaga. Wow. I guess I got to speed
it up here with my-- my button pressing. I'm going to give it to them
and put it on the Sea Bass. Oh, nasty man. Here we go. Third and final one. [BUZZER] Oh, quinoa. GORDON RAMSAY: There you go.
Emily, well done. I thought you got it. I was like, I was fast. We are going to keep it
for the sea bass, chef. Wow. So rutabaga and quinoa. Next up, Megan and Brynn. Here we go. First one up. [BUZZER] Turnip, chef. GORDON RAMSAY: That's correct. I'm going to give it
to their sea bass, chef. Oh, my lord. Everyone thinks they're so
slick sending over ingredients you think are going to fuck us. Nah, man, I can work with that. I can work with the turnip. Here we go. Second one. [BUZZER] Basmati rice. That is correct. Can we send to ribeye to red? GORDON RAMSAY: Love it. Third and final one. Let's go. [BUZZER] Arugula? GORDON RAMSAY: Arugula it is. Can we keep for our ribeye? You can indeed. Next up. NARRATOR: In the battle
between Steve and Kiya-- Cabbage. NARRATOR: --goes to the
red team's sea bass. GORDON RAMSAY: Here we go. Number two. NARRATOR: While--
[BUZZER] GORDON RAMSAY: Steve. Broccoli. NARRATOR: --goes to
the blue's veal chop. Third and final one. NARRATOR: Lastly. Oh. [BUZZER] Button mushrooms. NARRATOR: Gets assigned
to blue's ribeye. Next up, Trenton and Sam. Let's go. First one. [BUZZER] Broccolini. GORDON RAMSAY: Correct. Keep it for ribeye. Number two. NARRATOR: Next. [BUZZER] Celery root, chef. NARRATOR: Will go
to red's veal chop. And finally--
[BUZZER] Oh, my God. Bell pepper, chef. NARRATOR: Goes to
red's sea bass. Well done. Trent, what happened? That's not my strong suit. Next up, Victoria and Josie. Let's go. [BUZZER] Purple potato? GORDON RAMSAY: Correct. We're going to keep it
for our veal chop, chef. GORDON RAMSAY: Here we go. NARRATOR: Next up-- [BUZZER]
- Parsnip, chef. GORDON RAMSAY:
It's exactly that. NARRATOR: Completes the
red team's sea bass. Final one. [BUZZER] Asparagus, chef. Oh. We are going to keep
them for our ribeye, chef. So the ribeye now is complete. Well done. Back in line. NARRATOR: It's the final
round of Spells Kitchen. Emily gets a second
chance to try and spell victory for the blue team. Are you scared of Antonio? No. I see his little cocky stance. It brings out the
competitive edge in me. Final round. [BUZZER] Swiss chard, chef. GORDON RAMSAY:
It's exactly that. We're going to keep it, chef. GORDON RAMSAY: Your
board now is complete. If you get another one
correct, then you can switch. Got it. Next one. [MUSIC PLAYING] [BUZZER] Cauliflower.
GORDON RAMSAY: That's correct. Well done.
- I'm saying ribeye. GORDON RAMSAY:
There's one remaining ingredient, bacon, for the
veal chop on the red team. Here we go. Third and final. [BUZZER] Emily. Sweet potato, chef. GORDON RAMSAY: That's correct. OK, so we're going to swap the
sweet potato with the rutabaga in our sea bass, and we're
going to put the rutabaga with their veal chop. Wow. That is sabotage and a half. [LAUGHS] I really just wanted
to beat Antonio. By the end of it,
I think I did that. You'll each have 45 minutes. I want to see those
ingredients highlighted alongside those proteins. Your 45 minutes start now. Let's go! OK. NARRATOR: Chef Ramsay
has asked for the teams to prepare six dishes total. Two for each protein. I was thinking of putting
the sweet potato in the quinoa. I'm going to do a
sweet potato puree. Different. Cool. I'm cooking
alongside Victoria, and when we talk about
it, ours seem completely different and very creative. So we're ready to
go in the kitchen. And I'm going to do
a lemon thyme beurre blanc for my sauce. That's away from what
you're doing, right? That's way different
than what I'm doing. Excellent.
Perfect. Then let's do it. NARRATOR: With six dishes needed
and five chefs on each team, one dish will be
the responsibility of the entire team. For the team dish,
what are y'all thinking for the broccolini? Just roasted or-- yo. I kept asking. I think I asked maybe 10 times. Like, hey, what do y'all think? Hey, what do y'all think? You want to do roasted
broccolini for the team dish? Hey, what do y'all think? Hey, what do y'all think? And I wasn't anything back. Anybody listening? Trying to just throw
together a team dish with a little to no help
was a little bit of a bitch. OK, so I'm just going to blanch
this broccolini real fast then. Approaching 20
minutes to go, yes? Yes, chef. How are we looking for
our group plate, guys? Hey, is the protein
on the group plate? Yeah, protein's
on the group plate. I'm basting. Potatoes are almost
done for group plate. We're organized, we
constantly communicated, and I think that
definitely shows. Trent, can I steal a
little of this thyme? Yeah, I got all
the thyme I need. Thank you. Literally and
metaphorically speaking. Four minutes, guys. Let's go, red team. See, now I'm going
to get that red color. So we're going to
have red cauliflower. Yeah, that's going to be the
best part because cauliflower is just too plain. Cool. Antonio just
kind of had, like, a feel for what he wanted to
do with his ribeye and the team one, so we just kind of let him
run with it for a little while. Who's in charge of
plating team dish? Anybody? What's that? Two minutes to go. Come on, guys. I'm going to go square
plate on the group dish. Anybody got any objections
or a better idea? No objections. 10, 9, 8, 7, 6, 5, 4, 3,
2, 1, and serve, please. Let's start off with the ribeye. Two from the red, two
from the blue, please. NARRATOR: Chef Ramsay
will award points to every dish he deems worthy. Thank you. NARRATOR: And the team with
the highest point total will win the challenge. GORDON RAMSAY: This is? Ribeye fried rice, chef. A ribeye fried rice. Yes, chef. So ribeye cooked beautifully. Thank you, chef. It's got five spices on
the rub, the rice itself is a little mirin ginger sake. Wow, that's delicious. Thank you, chef. If I could award
this dish two points, I'd do it in a heartbeat, but
it's definitely got a point. Well done. - Thank you, chef.
- Right. Next dish. That looks like a pile of shit. What in the fuck happened here? That looks like a pile of shit. What in the fuck happened here? What is this? Tomato-braised
cauliflower, chef. It is appalling. Hands up who's responsible of
throwing this shit together. It was all of us, chef. - All of us, chef.
- Right. So I want to know who did what. Who cooked the rice?
- I cooked the rice, chef. GORDON RAMSAY: And the ribeye? I cooked that, chef. GORDON RAMSAY: Who
sliced the ribeye? I did, chef. Looks like something out of
my fucking bulldog's bowl. Oh, Jesus, fuck. There was a reason why I
had one extra dish per team, was to see that
magical coming-together of an incredible team effort. That's a mess. JOSIE: Everyone is starting
to think a little bit more about themselves,
even myself included. I was starting to
think of this more as an individual challenge
rather than a team challenge, and that might have fucked us. It's going to the trash. Terrible, terrible. Blue team, destroy
this one, quickly. It's a pan-seared
ribeye, chef. Hold on.
Stop there. Look at that. Give me that in service any day. Thanks, chef. Any day. What's the sauce? Pan-roasted mushroom
and pink peppercorn cream sauce with truffled asparagus. I mean, that is delicious. Thank you, chef. That has definitely
got a point. Well done.
- Thank you, chef. And this one? So I did a
demi-glace mushroom, finished with a
little bit of butter, just some grilled
asparagus, pan-seared ribeye with a compound butter
and then some crispy arugula. Honestly, to the best ribeye
dishes I've tasted this year. Thank you, chef. Thank you, chef. Blue team, hands
down, another point. Thank you, chef. Thank you, chef. Sea bass, please. Let's go. Two from red, two
from the blue, please. NARRATOR: Up next,
Brynn's pan-seared sea bass with fried parsnip chips. That is delicious. Um, one point. Good job. NARRATOR: Followed by
Kiya's pan-seared sea bass with fried cabbage
and red pepper vinaigrette. Here I've got a slab of sea
bass that is literally bland. Ah, no point. NARRATOR: Can Victoria's
pan-seared sea bass with sweet potato puree,
turnip beurre blanc and quinoa capitalize on Kiya's mistake? It sounds bizarre, but it
actually tastes delicious. That has definitely got a point. Thank you, chef. GORDON RAMSAY: Really good. Root vegetables. I don't know what
it is about root vegetables that turn me on. And they're just so
sweet and, like, lovey. Like, if I could be anything,
I'd be a root vegetable. NARRATOR: And finally, it's
up to Emily's pan-seared sea bass with quinoa
salad and turnip puree to keep the streak going. Wow. Seasoned beautifully. Blue team, so far you have
a perfect four for four. Emily, well done. Thank you, chef. We've got one protein
left to taste, yes? The veal chop, please. Let's go. NARRATOR: In the
final round, Sam hopes his brown sugar-brined
veal chop with rutabaga and celery root puree
can help close the gap. It's cooked beautifully. Wow. You don't normally
serve a beurre blanc with a protein like veal,
but listen, delicious. That has got a point.
- Thank you, chef. GORDON RAMSAY: Great job. NARRATOR: With the
score now three to four, Josie must have a
strong performance with her seared-off veal
chop with celery root puree, zucchini ribbons
and sauteed rutabaga to keep her team in the game. You can't have
crunchy rutabaga. It needs to be cooked to taste
it fully, but it's just bland. That is not getting a point. Hey. I'm sorry, red team. Blue team, congratulations. You can celebrate. But give me a minute. I'm dying to taste these two. NARRATOR: Steve's grilled
veal chop with shaved broccoli slaw and purple potato puree-- Definitely a point. Thank you. NARRATOR: And the blue
team's dish of sage-dusted veal chop with broccoli puree-- That is absolute bliss. NARRATOR: Makes it a perfect
6 for 6 for the blue team. Blue team, hands down. Another point. I mean, he loved
all of our dishes. We all, like, kind of put
ourselves into these dishes, and we were all just
firing on all cylinders. Blue team, well-fucking done. Amazing. Red team, you were dominated. Blue team, you are in for
a day of absolute luxury. I've arranged for
you a private hot tub courtesy of Drai's Beach Club. So fuck it. Let your hair down, enjoy. Are you guys excited? Yes, Chef. Red team, while the blue team
are off living the high life here in Las Vegas at the
Cromwell hotel, 1, 2, 3, 4, 5 of you will be baking bread
for all of my restaurants here in Las Vegas. And as you know, baking
bread is exhausting, tedious. You need to mix it, let it
proof, shape it, bake it. Understood? Yes, chef. Unfortunately,
you're not done there. Emily. Yes, chef. What goes best with
delicious homemade bread? Butter, chef. Butter, that's right. So I'd like you
to start churning some amazing, delicious
handcrafted butter. Oh, boy. Blue team, you guys ready?
- Yes, chef. Get out of here. Thank you, chef. GORDON RAMSAY: Well done. Dude, your first reward. I'm ecstatic. Hell yeah! I mean, I've had to do the
most punishments thus far. I've become numb to them. But this reward, it
sounds incredible. We deserved this reward. We did. Hell yeah! I don't know how to dance, so-- It's probably best just
to conquer and divide these. Yes, chef. I've got crackers. Bye. Ey, I'm making the bed. Ey, you guys looking so good. [IMITATES ITALIAN] We are where we are
because we-- you know, we fucked up a team challenge. It's plain and simple. Woo! We gonna party tonight! Woo! Wow. Look at the spread. It's huge. Look, we get little-- We got flip-flops. Vegas, baby! Woo! We have the whole
strip view around us, and then all of
this amazing food. [CHEERING] I felt like I was a millionaire. Suck it, red team! [LAUGHTER] Straight up. Trenton is feeling it. Suck it, red team, you nerds! Nerds! You know, this is his first
chance out of Hell's Kitchen, so by all means, go hard. Trenton, this is your line. Yeah, you love toast. I like bread, I like toast. To a wonderful night here
at Drai's Night Club, and thank you,
Gordon Ramsay, for-- Oh, yeah. Hell yeah. Thank you, chef. Trenton's funny sober. So once you get a couple
of drinks in Trenton, he just turns into
like your drunk uncle, and he's hilarious. I got this, dude. Are you sure? [INAUDIBLE] Cheers to "Young
Guns," everybody! [CHEERING] This was a great reward. TRENTON: Suck it, red team! [LAUGHTER] You guys should have
two people break off and get started on the butter. Antonio and I took the
great task of churning butter. All right, let's get it. The old fashioned
way, if you will. What's up? [MUSIC PLAYING] Have you guys ever
had eyes on a yardstick? Somewhere in the kitchen? [LAUGHTER] You know what? Forget I asked. I didn't say anything. I just laughed at him. Goodbye. Yardstick? What would I have
a yardstick for? It's like a shake weight. Why'd you have
to point that out? My hands and my forearms
are definitely nice and sore. That churning butter really
takes a beating out of you. You're there going hard
for about 10 minutes. I can feel it getting
nice and solid already. You guys-- It's actually kind of
satisfying, to be honest. Oh, yeah, feel that burn. It's kind of therapeutic. Woo, woo, all right. Do I get cab fare after this? NARRATOR: Coming up. Blue team, come here. Yes, chef. I see trouble. NARRATOR: The chef's
discover a new meaning for the abbreviation VIP. It is raw. NARRATOR: Very-- It's raw.
NARRATOR: --impatient-- Come on, guys! --person. The yelling makes
me very nervous. We want food. We want food. Line up, please. Let's go. Tonight is a big one. Tonight is very important to me. It is the once a year charity
night here in Hell's Kitchen. Trust me, we are extremely
honored to be hosting two wonderful charities. Blue team, you'll be cooking for
the Stand Together Foundation. It is committed to helping
break the cycle of poverty. It focuses on addiction,
mental health, housing, and homelessness. Two-time Super Bowl champion,
eight-time Pro Bowler, Hall of Famer, Deion Sanders is
the host of tonight's charity. Deion Sanders is
one of my idols. I can tell you the
dance right now. It's the one step, one step,
one step, one step, ah, ah, ah. Like, everybody
knows that dance. Red team, you'll be cooking
for Keep Memory Alive. This is a unique charity, OK? It's a clinic dedicated
to fighting Alzheimer's, Parkinson's, and
MS. Representing this charity tonight
is an acclaimed stand up comedian, actor. He's also a recipient
of multiple Emmys. Brad Garrett is your
host for this evening. Oh, my God. I grew up watching "Everybody
Loves Raymond" with my mom, so I'm stoked. We'll be serving
them a stunning five-course tasting menu. Tonight all of you are
going to be mini head chefs because you're going
to be responsible for your own course, understood? Yes, chef. Get on your stations, start
understanding your courses. Good luck. Thank you, chef. [MUSIC PLAYING] - Marino.
- Sí, chef. Open Hell's Kitchen, please. Let's go. NARRATOR: Tonight Hell's
Kitchen is hosting an exclusive charity event. I ordered the
kosher meal and-- NARRATOR: Honoring the
supporters of Stand Together. - It was good to meet you.
- Yeah, you too. It was a pleasure. Pleasure. NARRATOR: And Keep Memory Alive. Sir Gordon, your greatness. Thank you. I want to say congratulations. - You remember Izzy?
- Yes. How are you? Welcome. No, no, no, easy, easy. Welcome. NARRATOR: All of
tonight's special guests will enjoy a five-course meal
featuring lobster spaghetti led by Kiya in the red kitchen
and Megan in the blue kitchen, Pan-seared scallops led
by Antonio and Emily, mushroom risotto overseen
by Sam and Steve, pan-seared Snapper helmed
by Brynn and Victoria, filet mignon headed
by Josie and Trenton. We want to toast
to Hell's Kitchen. I don't want any fights. I'm picking up the check. OK? Kiya, Megan. We know that spaghetti is
14, 15 minute pick up, yes? Yes, chef. They're just sitting down. Let's go now.
Yes? - Now, chef.
- How long? - 15 minutes.
- 15 minutes. Go.
15 minutes. Let's go.
Quick, let's go. [INAUDIBLE] spaghetti, please. 15 minutes, OK? Drop the lobster. Antonio, help me
start with the pasta. OK. I'm getting all
the oil in the pans. OK, just make sure
that doesn't burn you. I need help getting these in. First course always sets
the tone for the kitchen for the rest of the night. Can you-- yep, thank you. So definitely a big
weight on my shoulders. Ah, blue team, come on. What's wrong with that water? What's not happening to that? It's not boiling, chef. It's not boiling, guys. Come on, seriously? I look horrible right now. Come on, guys. I'll go tell-- Kiya, we're really
dragging, bad. We need a time. Probably need 14 minutes. What? Like, you know your
first dish is spaghetti. The water needs to
be fucking boiling. For God's sake, guys. Yes, chef. Spaghetti needs
boiling water to cook. Is that boiling yet, J? It's not boiling yet. This is impossible. This is absolutely
fucking ridiculous. Yes, chef. I know I can boil water,
so I'm sincerely sorry. Are they getting
back on track, chef? Yeah, they are. They're dropping
the spaghetti now. They're starting-- you're
not holding that back. We can't hold that back.
Yes? So we're sending ours? Yeah, we are
sending-- yes, we are. Thanks, chef. - We're 14 out.
- Yeah, no, they're sending. Let's go. Sam, I need you
to start plating. OK, hurry, lobster
coming in the pass. So as I'm plating my dish,
I'm definitely proud of myself. Sam, don't start
skimping on the pasta. The challenge today was
to own your station. At this point I'm
thinking, like, if everybody else is
confident, then we're all going to have a great dinner service. Right. Servers pick up, please. Wow. I think the pasta
is cooked perfect. It's incredible. The blue team got in trouble. Unbelievable. This is supposed
to be an easy course. I need lobster
on this plate ASAP. This can absolutely not
be how the rest of service goes for us. Come on, guys. We just need to get
the bad vibes out. That's it, that's it. Get a good plane
out, but get it out. Go, please. I like the spice quite a bit. Yeah. The lobster is good. These scallops are cooking
fast, so let's clean it up, OK? NARRATOR: After a
bit of a slow start-- Need those scallops
out now, please. - Scallops are walking.
- Thank you. NARRATOR: Antonio and
Emily managed to get the pan-seared scallops out--
- Perfect. Right here.
NARRATOR: --without issue. GORDON RAMSAY: Go, please. Well done. Bon apetito. The celery root
puree is serious. Celery root puree. You don't even
know what that is. Puree-- yes, I do. You heard him say that. You don't even know
what's celery root puree. When the first time
and the last time you ever heard some
celery root puree? Well, I haven't.
I've never heard it. I know you haven't. NARRATOR: While
Deion Sanders doubts his friend's
culinary knowledge-- Risotto, please. NARRATOR: --chef Ramsay is
pushing Sam and Steve to start plating the third course. Risotto, I'm walking
to the pass right now. [INAUDIBLE] Risotto? OK. Um, Emily is doing the shaving. Guys, blue team is plating. Josie.
JOSIE: Yeah? You and I are going
to plate risotto, OK? Is that all right with you?
- All right. I have them right
here, right here. GORDON RAMSAY: Let's go. Plates up, let's go. Count just to be sure. I'm counting. It should be 12 all day. Who else is plating with you? Josie and Antonio. Let's go. Service, please. NARRATOR: Thanks to
Steve, the blue team has delivered their risottos. It's good. The rice is good. Blue, good job. NARRATOR: And now chef
Ramsay needs the red team to follow close behind. Oh, my-- stop, stop,
put it down, put it down. Hey, are you fucking kidding me? Come on. Who laid all this out there? Hey? Where's our consistency. It's a wonderful place,
but the service is horrible. Really? Come on, guys! [MUSIC PLAYING] NARRATOR: It's a special
night in Hell's Kitchen honoring the charities
Keep Memory Alive and Stand Together. Cheers. To life. NARRATOR: But the red
team has chef Ramsay feeling less than charitable. Oh, my-- stop. Who laid all this out there? I did, chef. 1, 2, 3, 4, 5,
6 different sizes. Same VIP table, same
extraordinary guests, and where's our consistency? Come on, guys! Yes, chef. Really? When Chef Ramsay starts
tearing you apart-- Sam, come on! --he's not going
to let off of you. Guys, get a plate wipe, start
wiping if they're ready. So you really just got to keep
in mind that you're supposed to be pleasing by your
food, and the only way to do that is, yes, chef,
and get back to you working that food and get it out. Come on, guys! It's got to go, red team! The yelling makes
me very nervous. All right, we're set. Go, please. How is the risotto? This is so good. I love risotto. It's light for risotto. It's terrific. If Gordon would stop yelling,
we could all enjoy the meal. Victoria, come here. Brynn, come here. Yes, chef. Snapper, quite honestly, one
of the most difficult courses. Everybody on your team
should be doing something. Snapper, how long for you? - I say 12 minutes.
- I say 12 minutes as well. 12 minutes.
Let's go. Snapper is 12 minutes. Garnish, I would like
that working now. Now? Garnish, I would
like that working now. All right. Nice and slow, but now. Kiya, are you searing now? Seasoning and searing. So I'm probably the best
meat cooker on our team. So I decided I would
start the filet mignon before the snapper
course, because the meat's going to be the hardest part. It takes the longest. All sides, Kiya. The sides, the
front and the top. Don't worry, I
got you, I got you. All right, let's
drop the snapper. Let's go [INAUDIBLE]
I want to hear you. Yes, chef. [INAUDIBLE] Let's go.
I want to hear it. Let's go. I don't have the
best history with fish. Who cooked that salmon? I did, chef. But I-- I know how to cook fish. I'm not extremely
worried about it. These fish are cooking fast. We need to get on point ASAP. Kiya, do you hear that? You're going to have to
walk away from your steaks at one point. Um, I can here
in like a minute. All right, Brynn, we're
looking good over here. OK, thank you. I trust you. Brynn says I'm
trusting you guys, like, she's kind of
giving us the helm even though that
this is her entree. I'm going to pick up
on plating for you. Yes, please, I'm
trusting you guys. She literally said
I'm trusting you guys, I'm trusting you guys. I am inherently
trusting you guys. That means that's
cool over there, like, you can do this for me. Red team, come here. Brynn, come here. Who's putting this on? That's me, sir. It's raw. Look, it's raw. What are you doing? Like, Josie, I trusted you. Take the potatoes back on and
get the fish back in the pan. Hurry up. And stop putting
raw fish on there. Yes, chef. I don't think your
team is doing well, but the food's incredible. Why the yelling? Do we have sauce, please? Where's the sauce? Blue team, come here. Yes, chef. Not tonight. It is raw. It's not even
fucking 30 seconds. That's why when
you go to kitchens they have them in the
back, because when you can see their faces, you
know something's going on. Can we check the fish? Yes, chef. And put it back
in the fucking pan. - Yes, chef.
- Quickly. Let's go.
- Yes, chef. I could look at their
faces and tell something's going on wrong back there. Guys, you need to
push that forward. I don't give a fuck
how they get up there. GORDON RAMSAY: You're OK?
- Yes, chef. [INAUDIBLE] up in the window. Let's go. 30 second panic attack. Like, of course I'm
going to be upset. I really wanted to do well. Oh, my God. This is amazing. Hopefully the blue team's not
doing too much better than us, even though this is
a gratuity event, so hopefully they're
doing really well, but at the same time, like, no. Coming out. These are all ready. Let's go. How was yours? Mine was good.
Clearly. I don't know about
y'all, but mine was good. I mean, yeah-- I mean, I really like
the potatoes on top and the beurre blanc
sauce is really tasty. Spell beurre blanc. NARRATOR: While Deion
Sanders and friends continue to enjoy the evening,
chef Ramsay is ready to fire the final course. Who fired these? NARRATOR: But it seems
somebody else already has. Just touch it. They're done, young lady. That's medium rare. Thank you, chef. Here's the fucking
cook, and I was like, yay. Like, why is this bad? They're cooked beautifully,
but it's a course too early. Yes, chef. I thought we were only
searing them to start. How do I get 12 more beef? I am fully in charge of
every component of this dish. Every side seasoned,
top, bottom sides, heard? Heard. I'm ready to
push through this. Josie, Trenton, come here. Yes, chef. Yes, chef. We have a big mistake
with overcooked. We're starting fresh now. 15 minutes to win.
Let's go. Yes, chef.
Yes, chef. 15 minutes.
15 minutes, y'all. 15 minutes to window. 6 minutes on the asparagus. OK?
- Yep. 6 minutes.
Heard. - Steve.
- Yes? You're going to
help me plate, OK? Got you. I am driving my team,
getting everybody on track. Make sure you keep basing those. I want those to be
medium rare, guys. - Yeah.
- Yup. This is my chance to
put myself out there, and don't fuck me over. Come on, Emily, half of
these are fucking cold. Make sure they
have an even sear. Josie, when do you want
me to walk the potatoes? Well, let's get
them plated up. How far are you, Josie? Four minutes, Trenton. - Four minutes?
- Yes. I need six minutes, guys. Heard. Six minutes, heard. Take them off the heat. This one feels a little under. What do you think? Can you feel? I think after the
rest we'll be good. These are good, these
are good, these are good, these are good. All right, I'm walking
these filets to the pass now, behind you. Where's that filet at, y'all? Filet's done? Yes. [MUSIC PLAYING] Oh, my gosh. Red team, all of you, come here. I think your team is
catching it right now. Yeah. I think they getting
their butts kicked. Stop, just stop, look at me. Just touch that. It's not even-- that's raw, OK? They're going to go
back in the fucking pan or back in the oven.
- Yes, chef. Now, four more minutes.
Let's go. Let's put these
in the oven, chef. GORDON RAMSAY: Let's go.
- [INAUDIBLE]. Let's go. I am so sad. All of you, let's go. Why can't I just get
through one dinner service flawlessly to show
to my team that I'm, like, kind of superior? No, put them with the oil, put
them with the oil fucking hot. Keep them in the oil. It's a lot of
smoke on your side. You might-- [LAUGHTER] I think we're winning. Oh, no. [MUSIC PLAYING] Blue team, come here. Yes, chef. Trenton, come here. Blue team, come here. You've got to be
fucking kidding me. Trouble, I see trouble. What is that? [MUSIC PLAYING] Blue team, come here. Coming, chef. What is that? Trenton. Yes, chef? Who cooked these? Me and Victoria, chef. Do you know what's
at stake tonight? Yes, chef. Come on, guys. Yes, it's going
back in the pan. Let's go. It sucks because
you push so hard and you thought you
were pushing your team, and then they never pushed back. - You two.
- Yes, chef. Hey, look at me. Is this sabotage? No, chef. Come on, let's put them--
let's put them in the oven. Let's put them in the oven. We want food. We want food. We want food. We want food. Come on, red team! I want some energy. Is this OK? Yeah. That's medium rare. OK. Fine, it's fine. How do you feel
about all the yelling, Deion, all the yelling? He's a coach. I understand. He's got to get the
best out of his team. OK. Come on, Trenton. Hot pan. The meat is coming. - It's coming?
- Yeah. GORDON RAMSAY: Go, please. NARRATOR: Despite issues cooking
the fillets in both kitchens. Thank you. NARRATOR: Trenton and Josie
have delivered the final course to very happy diners. It's amazing. That's good. It has a uniqueness,
a character to it that is a signature item. You would travel for
something like this. I would. Well, um, talk
back in the dorm. Yeah. Of course. So I appreciate
everyone at this table because we couldn't do
what we do without each and every one of you. Deion, it was really,
really a pleasure. Don't eat the fish. I don't know if they told you. [LAUGHTER] Make sure, uh, oven's
off, everything's off. [MUSIC PLAYING] GORDON RAMSAY: I said
to you before service, own your course. The losing team is the
blue team and the red team. Both teams head back to the
dorm and come to consensus on two people that
you think your team could be stronger without. Piss off. This is not who
I am as a chef, but you know, tonight sucked. I'm putting myself
up, that was horrible, but I'm going to
fight like hell. I'll own my shit
absolutely any day, but I did not feel
supported at all. I mean, I have three
people, just Trent because that was a
really rough dish that you were in charge of. I mean, I was driving it,
but I will admit my ticket did get fucked, but throughout
tonight I didn't hear a whole lot coming from you. I would say I didn't
hear a lot from Vic, so I would have to say Vic. That's fine. I mean, that's fair. But I mean, I think
that's something that's been established. You know, you're not very vocal. But whose your other nominee? I don't know. I just don't know who made
the most of the mistakes. Kiya, what are you thinking? Probably myself and Josie. I will second that. I third that. I fourth that. I say Brynn and Kiya. Why me? You two got in
your head the most. Excuse me? I would be very careful
with your choice of words. People never call Brynn
on her shit, but guess what? That's what I'm here
to do today because I'm not fucking leaving. I plated your raw fish. I didn't check
your fish because I was trusting that
you checked it, and I'm not taking
the fall for that. I'm not going up for
elimination for a third time. I'm sorry. You sent us raw steak. It's the same thing. I sent up the rare steak,
but at the same time, I didn't tell you to do
all that shit to the steak. So that's why I'm
putting you two up. Yes, I fucked up steak,
but we recovered from it. We recovered from that too. You could say it for both ends. We recovered from each. We both recovered. We both recovered. So it's not that you're
just null and void over there. OK, are we doing course
by course or most mistakes, because there's two
different things. The fact that you're
saying that you're not going up though, if we're
going course by course, you're going up. You guys are looking to
me like I fucked up the most on everything when really-- We know that everybody
fucked up tonight. If it's course by course,
it would be you two going out, but you're saying
you're not going up. I'm not going
up there tonight. I'll tell you that much. [MUSIC PLAYING] Trenton, blue team's first. Nominee and why. Our first nominee is
Megan from the pasta water in the beginning to just
the lack of communication. It set a bad tone for
the entire service, chef. Second nominee and why. Victoria. The raw fish. There just wasn't a
whole lot of drive. Never heard her voice
the whole night, chef. Red team, Brynn,
first nominee and why. The first nominee,
chef, is myself. I was in charge of the fish
and it did not go as planned. There was raw fish. Red team's second
nominee and why. The second nominee,
chef, is Josie, chef. She sent up raw meat and
the meat course suffered. Victoria, Megan, Brynn,
Josie, step forward. Megan, tell me why you should
stay in Hell's Kitchen. I'm absolutely a leader. I think I've been
consistent thus far and I think tonight's
performance does not reflect my performance as a chef. Victoria, why should you
stay in Hell's Kitchen? Chef, I feel like
I haven't quite used my voice and I know I haven't. I know I have the
skills to be here and I just need a chance
to show you that I have it. Brynn, why should you
stay in Hell's Kitchen? Chef, I should stay
in Hell's Kitchen because I believe
that I am a leader and I believe that I
do have the ability to communicate
within the kitchen and keep the team
on a steady track. Josie. Yes, chef. You lost control of
your course tonight. Why? Chef, I didn't have eyes
on the floor to start. You didn't know where your
meat was going, young lady? You need to know. I thought I had that
and I didn't, chef. The job is head chef. I'm looking for my protege. Yes, chef. My decision is-- [MUSIC PLAYING] Megan. Get back in line and get a grip. Yes, chef. Victoria, take
off your jacket. Young lady, right now you
are not ready to become my next protege. Good night. Thank you for the opportunity. Thank you. [MUSIC PLAYING] I don't feel like
I let my team down. In fact, I don't think my
mistakes were necessarily as great as some of
the others, but I've learned countless
lessons and those are things I will carry with me
throughout the rest of my life. If you really want this
life-changing opportunity now will be the time to stand out. Now, get out of here. Josie said I
mentally checked out. I could have easily ripped to
shreds in front of Chef Ramsay, but I didn't once use her name. You came from my throat,
and I'm still here. I think that Brynn pulled some
sort of weird shit against me. I mean, I've been up for
elimination three times. Keep putting me up. Go for it. Show your true colors. I encourage it. I'm absolutely mortified
with my performance. Tonight is not a reflection
of myself as a chef. Woo! The chef still
sees something in me, so definitely a sigh of relief,
but also a huge reality check. Do you need a hug, girl? She does. Definitely don't ever want to
be put in that position again. GORDON RAMSAY
(VOICEOVER): Victoria may have an impressive resume,
but after her performance tonight, there's one job she
won't be adding to it, head chef at Gordon Ramsay Steak. NARRATOR: Next time
on Hell's Kitchen. The young guns turn
more cutthroat. NARRATOR: Will the
relationship between teammates become so toxic? She should be
out here with us. She's inside with Emily. When it comes to, like, this
high school, like, drama shit. I don't play that. NARRATOR: The empathy for
each other is forgotten. Is that a raddish, Chef? Ah! Sorry. NARRATOR: And will one chef
use her magic to manipulate someone on the opposing team? I mean, Brynn's
smoking hot, so I can't be mad at her for too long. Nice. You two stuck together. Do we have love in the air?
- Yes, chef. GORDON RAMSAY: Yes.
- Whatever you want to call it. Steve, come here. You know, Brynn, she got
in my head a little bit. NARRATOR: Find out
who will survive. If you don't want it,
then give me your jacket. NARRATOR: Next time--
- Get out! NARRATOR: --on Hell's Kitchen. [LAUGHTER]
