This is what your next challenge is all about. The chef who creates the most immaculate the best bar menu item will be featured on the Hell's Kitchen bar menu throughout this season. But that's not all, because this next bit is huge.
The winning chef for this challenge will be safe from tonight's elimination. ROBYN: I need this immunity, because I did not do good yesterday. Not only do I need it because I want to redeem myself, but I also want to be safe tonight too.
Make two plates, because I'm going to have some incredible help with the judging. How much time, Jared, would you like for this challenge? 45 minutes would be nice.
You've got 40. And your time starts now. Let's go.
JARED: I'm trying to make dumplings, chef. What kind of dumplings? I'm going to do smoked halibut and pork.
Theoretically, I'm feeling super confident in this dish. But the actuality is it's starting to set in that I don't know how to make a fucking dumpling. Do you think eggs will bind up my dough?
Just [inaudible]. I don't-- I don't know. Heard that.
What are you going to make, Michelle? I'm making a shrimp and lobster sausage. I'm definitely pushing the limit of the definition of being ambitious.
But this is Hell's Kitchen. It's go big or go home. I need three ounces of fat.
Hey, individual challenge. This is going on the menu. MILLY: Here we go.
It's a big difference between appetizers and bar food. I know how to create high-end bar food. What're up to, Milly?
MILLY: I'm gonna do a seafood poutine. Yeah, chips and the gravy. Yes.
I've just got to put my head down and get this dish done. Because-- but time is chasing me down the street right now. [sighs] I almost want to do wings.
My wings are the perfect tapas for a bar menu because you can pair it with anything. You can have it with Chardonnay. You could have a nice ale with it.
You can also like pop a shot with it. So, who doesn't love chicken wings? [inhales] Woo!
Chef Ramsay hits us with a bar menu challenge. I'm like, yahtzee! I'm not a big fan of vindication redemption, but you didn't like my chicken yesterday, well, you're gonna like my chicken today.
Can I just get one more little pinch. You could take 'em. - I was-- You can have them.
GORDON RAMSEY: First up, what's the sauce? Oh, this is a curry-- coconut curry, chef. It's delicious.
Thank you, chef. Just under two minutes, ladies. - Two minutes, heard.
- Two minutes, Chef. ROBYN: I feel a little bit confident. Like, you know what?
This crab cake tastes really good. It's not dry. The romesco's good.
I got this shit in the bag, like dunk, whoosh! Nothing but net. Home run.
GORDON RAMSEY: 15 seconds. Speed up, guys. Let's go.
5, 4, 3-- And I'm trying to be nice. Oh no, I appreciate it. GORDON RAMSEY: --2, 1, and serve, ladies.
I don't believe you got that done. Me neither. [laughter] Line up, please, let's go.
I have two very important guest judges that will be joining me. They look after 19 of my restaurants across three continents. Please welcome Christina and Jocky.
[applause] CONTESTANT: Oh, that's awesome. GORDON RAMSEY: Christina and Jocky are going to sample every dish and then choose the top four from each kitchen. Is that clear?
CONTESTANTS: Yes, chef. GORDON RAMSEY: OK, great, Christina, Jocky. I'm relying on you guys.
Please. DANA: I didn't just cook for 40 minutes for Chef Ramsay to not even taste my dish. So I better be picked.
CHRISTINA: OK, talk to me. OK, so I have a beer-battered lobster tempura taco. On top you have a roasted poblano salsa.
Cool. You can take that with you. - Thank you.
- Chef. Ben. How are you, sir?
So we have Asian drumsticks marinated in a little bit of soy sauce. It's like the ultimate chicken wing. OK.
Thank you. Yep. This is me in a nutshell, chef.
So I have a Moroccan-style meatball. And like me, it's not your average meatball. You know, it's got a personality, so-- [clears throat] Thank you.
Thank you, chef. NARRATOR: While the blue team jockeys for their sous chef's favor-- She makes nervous, man. NARRATOR: --the red team worries whether they can make it past the discerning palate of chef and season 10 winner Christina.
OK. I have mussels. Chef Christina is so hard to read, but she is judging our stuff, so god, I hope she likes it.
OK, thank you. She's not telling us anything about it anyways. I did a Asian dumpling with smoked halibut.
OK. JARED: Oh my god. Part of me is wondering why I made dumplings today from scratch.
I've never done that before. I didn't even know I knew how. It's like my mind's a separate fucking entity from me.
Thank you. Thank you. NARRATOR: The time has come for Chef Ramsay to taste Christina and Jocky's top four from each of their teams.
He will then narrowed down to his top four. And from that, he will pick a winner. Christina.
Yes, chef. GORDON RAMSEY: The name of your first chef with an outstanding bar dish. It's going to be Dana with her lobster taco.
GORDON RAMSEY: Dana. CONSTANT: Yeah, Dana. Yeah!
My taco, number one pick. What's up, ladies? Describe the dish, please.
DANA: So I did a beer-battered lobster tempura taco. I pan seared some chorizo in there as well. GORDON RAMSEY: Wow.
I've never been a big fan of fried lobster, but you've made that tempura really light. Then the avocado crema just sort of makes it a little bit more royal. So far the dish to beat.
Good job. Thank you, chef. [applause] Jocky.
Whose dish from the blue kitchen will I be tasting first? JOCKY: The first dish, Gordon, will be Milly's, and it's a seafood poutine. Yes!
It's me versus everybody. So let's do this! Describe the dish, please.
Well, we have our hand-cut French fries, fried and seasoned, and topped with a lobster cheese sauce. You think of poutine, it's not the most elegant way to start the dinner. But this has to be the most elegant fucking pot of poutine anywhere on the planet.
[laughter] MILLY: Yes, chef. GORDON RAMSEY: But is it better than Dana's? [sighs] It's a tough one.
DANA: This isn't fancy. That's just cheese fries. This is not gonna be better than my taco, that's for sure.
It's better. Fuck. [sighs] - Well done.
Thank you, chef. Wow. Thank you, Milly.
Head back. Wow. Great start.
Christina, the name of the second chef in the red kitchen, please. The second one, chef, is Ashley. GORDON RAMSEY: Wow.
Ashley, let's go. [applause] Thank you, Ashley. Describe the dish, please.
What I have for you is a polenta cake on the bottom with tequila and lime cilantro marinated shrimp. Visually, it looks beautiful. Thank you, chef.
I mean, it's gone above and beyond a bar menu. But I mean, it's creative. Do you know what, Ashley?
That is in my top four. Well done. Thank you, chef.
GORDON RAMSEY: Yeah, definitely up there. - Good job. - Nice job, Ashely.
GORDON RAMSEY: Right. Jocky. Gordon, the second chef is Jared with his seafood dumplings.
ASHLEY: Jared's dish is going up against mine. Of course it is. They love putting us against each other around here.
Seafood dumpling. Describe the dish, please. I have a dumpling stuffed with pork and smoked halibut.
GORDON RAMSEY: That is delicious. But does it beat the polenta and the poutine? Do you know what, Jared?
It's on par in my top four. Thank you, chef. GORDON RAMSEY: Wow.
[applause] [giggles] Oh my god. Oh my god. Oh my god.
I actually pulled this off. Guess who knows how to make dumplings? GORDON RAMSEY: Christina, the third chef from the red team.
Who is it, please? CHRISTINA: Third chef, I like the lemon pepper wings by Elise. NARRATOR: It's Elise's turn to try to make her way into Chef Ramsay's final four.
Well. The wings that I made for you today are a Tuscan bar wing. It has Parmesan cheese that also has the herbs of Provence on it.
GORDON RAMSEY: Wow. They are delicious. Love the flavor.
Love the crispiness. Brrr, it's a tough one. I'm gonna swap them out.
And I'm gonna swap them out with the shrimp. - Thank you, chef. - Well done.
Good job. ELISE: Thank you, chef. NARRATOR: With only three dishes left to be called forward, Chef Jocky chooses-- Gordon, my third chef is Van with this steak tacos.
GORDON RAMSEY: Wow, another taco. NARRATOR: Hoping Van's carne asada tacos will be worthy of the final four. The steak is cooked beautifully.
Crema, delicious. But they've gone above and beyond with the mushrooms in there as well. Would I want to start off dinner with one of those?
Yeah. I would. I'm gonna swap your tacos out with the dumpling.
Good job. Thank you, chef. Wow.
Um, Christina. I'm only going to taste one more from the women's team. ROBYN: Please let my dish be good enough.
Please let my dish be good enough. Please, please, please! This one was so hard, chef.
NARRATOR: In the first ever bar menu challenge, it was up to the sous chefs to select four dishes each to be judged by Chef Ramsay. And Christina and Jocky are both down to their final picks. Um, Christina, I'm only going to taste one more from the women's team.
This one was so hard, chef. Uh. I have to go with Michelle's lobster shrimp sausage.
GORDON RAMSEY: Wow. OK. Describe the dish, please.
OK so I have my take on a lobster roll. I made a lobster shrimp sausage with a little bit of Asian slaw on there. You know, when you see a lobster roll and it's been steeped in butter and put together roughly, it's unappetizing.
But they look beautiful. MICHELLE: Thank you. Michelle, that is definitely in my top four.
Good job. Thank you, chef. Wow.
Jocky, who was the final chef you put forward from the blue team? Ooh, the last one will be Nick and his crab fritters. BENJAMIN: I like my food.
I think it's good. I was wrong. Uhh.
Wow. Nick, describe the dish, please. Chef, you have crab fritters with a lemon chive mayo, bacon jam, with a little chiffonade scallion.
Presentation, beautiful. Let's get that right. Bacon jam on top, exquisite.
The one issue I have with those are they're a touch doughy. It is definitely not in the top four, I'm afraid. Thank you.
OK, thank you, chef. We've narrowed the pack down to four. I said only one of you will be safe from elimination.
MICHELLE: I'm hoping, hoping, hoping that Chef Ramsay's gonna pick my dish, because I really want to show Chef that I'm better than everyone here. The most outstanding bar dish tonight belongs to-- Chef Ramsay, call my name, please. I'm feeling like I got.
I'm feeling like I might have it. I need to win this because I remember season 9 first dinner service, and everyone was messing up. So that's a huge prize.
GORDON RAMSEY: Damn. This is a tough one. Milly.
Ah! [applause] Milly, well done. Your poutine goes on tonight's menu.
[grunts] First individual competition. Little Milly, Baby Pepper. I just can't wait to go tell them, like-- like your dad came out number one.
I really wanted to win. Me too. But you know what?
I'm happy for him. He did great. I know, but Milly always falls back on what he knows.
He made a dish that he's made 1,000 times. He won. MICHELLE: I know he won.
If he's done it 1,000 times and he can win with it, shit. [laughs] You OK, Ben? Your color's off.
BEN: I'm all off. I'm about to go check my sugar right now. Are you diabetic?
BEN: Newly, so I'm up and down. Oh no. I feel like my eyes are sinking in.
I'm not feeling at all-- Yeah, your-- your color's wacky. I'm gonna go check my sugar, guys. I'll be back.
It sucks that I'm not as healthy as I'd like to be. But tonight I'll give it 100%, and I'm not gonna make a spectacle by falling in the kitchen. CHRISTINA: Come on, guys.
NARRATOR: As Ben struggles to keep up-- CHRISTINA: You guys can line up at the pass. NARRATOR: --the chefs head to their kitchens to start prepping for the night. CHRISTINA: So Chef Ramsay wanted you to have your knife kits before the first service.
You have Zwilling JA Henckels, really nice kits. So open up, and we've got to get started. - Yeah, chef.
- Thank you, chef. CONTESTANT: Yeah, chef. - Ooh, wow.
I still use my knives from when I was on before, and they are that quality. So pretty primo cutlery for myself. Brandy new.
CHRISTINA: All right. If you're finished looking to your kits, just line up right here for a minute. All right.
You know we have service tonight. This menu is bigger than it's ever been in this kitchen, ever. Yes, chef.
NICK: Right now everyone's kind of freaking out, but we're All Stars. Being able to adapt to a new menu in a flash is super important to becoming a head chef. JOCKY: Right.
So we're going to start off with the steak tartare. There's about three ounces per portion. Pack it into the ring.
CHRISTINA: Both cold salads you guys are plating fully. JOCKY: You have a smoking machine here. Does everybody know how to use this?
Good. DANA: This is a lot to learn in one day. I'm not gonna lie, I'm kind of shitting my pants.
JOCKY: OK, salmon starter, right down the center of the plate, six pieces of salmon. We're going to do the scallops, a lamb, season, and then we've got a little bit of duck. So duck you're gonna score yourself.
JOSH: I can't believe all these proteins, all these dishes. This is All Stars. I did not expect a walk in the park.
I mean, and this is like a walk through the desert without water. NARRATOR: With only 30 minutes until the doors open for dinner service, Ben continues to worry that he may not make it through the evening. So I-- I can't-- I can't wrap my head around it, man.
I don't know if it's stress-related. I don't know. But I'm just lethargic.
And my eyes are just blurry as shit. I-- it's like someone threw sand in my eyes. Only one other time has my vision become obscured like this.
All right. And it did not end well. So I mean-- I want to give this everything that I've got, man.
But I-- I'm not-- - Have a seat. I'll take your vitals. Yeah.
10 years ago, season five, back in the day, I was young. I was healthy. CONTESTANTS: [inaudible] Coming down with desserts.
Coming down with desserts. GORDON RAMSEY: Very nice, that risotto. Your effort and attitude has been extraordinary.
BEN: I will cook circles around you. I will circle you like a [beep] moon. GORDON RAMSEY: You have an amazing amount of energy that any chef would love.
Yes! Yes! You know, since then, I have had a pretty rough go.
You know, this time, I'm fat, and I'm old, and my diabetes and fucking eyes are terrible. Right now, I feel like I want to go back. I want to go for it, but I'm afraid of getting into it and it becoming too much.
I would prefer to spare myself the moment of-- of dropping in the kitchen. So I need to make a decision whether or not I'm gonna go for it or whether I tap out. NARRATOR: With opening night dinner service looming, Ben's concerns about his health continue to mount.
Blood pressure's a tad high, but your other vitals are all in good shape. BEN: On the books, I'm healthy. But this is not an ideal situation out here, and I'll-- I'll go until I can't go any further.
Cool, man. Appreciate your help, man. [sighs] GORDON RAMSEY: Ladies, line up, please.
Let's go. Gentlemen, Giovanni, line up. Let's go.
Yes, chef. GORDON RAMSEY: Line up, guys, please. All Stars, I am so confident in your ability that for the first time ever we will be hosting chef tables on opening night.
[cheering] Red team, you'll be serving an amazing, stunning, beautiful singer, songwriter, actress, and winner of American Idol, Jordin Sparks. Wow! [applause] She was the youngest person on "American Idol" to ever win, and I'm the youngest person in Hell's Kitchen to ever get a black jacket.
So I feel like Jordin and I have a little bit of a connection going on. Dining in the blue kitchen tonight will be a Tony Award winning actor. He's the star of the hit TV show "Criminal Minds.
" Joe Mantegna is joining us for dinner. CONTESTANT: All right. [laughter] That's cool.
A legend. I expect an all-star service. Get on your stations.
Let's go. Ben, whatever happened, keep your head up. CONTESTANT: Talk to us, OK?
Yeah, absolutely. GORDON RAMSEY: Marino. - Yes, chef.
Open Hell's Kitchen. Let's go. Ready.
Thank you. [music playing] NARRATOR: Hell's Kitchen is once again the hottest reservation in town, with tables booking up months in advance, to catch a glimpse of the all-star brigades at work-- Let's show [inaudible]. Come on.
Here we go. Let's go. NARRATOR: --and to try the newly added bar menu, which now features Milly's seafood poutine.
Success. Woo-hoo, woo-hoo! NARRATOR: In addition to the biggest, most diverse menu in Hell's Kitchen history.
Chef Ramsay has also added a special shrimp and pasta appetizer. Don't burn people since we are going to flambe as well. I'll try not to.
NARRATOR: To be served table side by Dana for the red team and Milly for the blue team. Cheers, darling. Yes, cheers.
Ladies, all-star performance, right? CONTESTANTS: Yes, chef. GORDON RAMSEY: Four covers, table 31.
Two tartare, two carbonara. CONTESTANTS: Yes, chef! - Let's go.
Two tartare-- - Carbonara. --two carbonara. This is our first dinner service.
We're gonna kick the blue team's ass. They've been up on us, so it's our turn. We got dinner service.
I don't make carbonara ever in my life, so like ever. I'm on hot apps, which is my worst station. I don't do carbonaras back home.
But it's not my menu, so I have to suck it up and push through. Shit. That's too wet.
I'm aware. That's why I'm fixing it. You're gonna break it.
Would you just give me a second please? Ashley, come on. How long?
How long-- you got the tartare. Walking carbonara, two carbonara. Two carbonara, chef.
It's like scrambled eggs. It's burst. It's broken.
Just come here. Look at that. - Oh no!
Ooh. GORDON RAMSEY: Well, who cooked that? Me, chef.
But look at it! Yes. Come on, ladies.
Ashley should definitely know better about the carbonara. It's the most simplistic dish on the menu. It's like cooking 101.
Come on, Ashley. Bounce back. You're good.
I got it. I got it. NARRATOR: While Ashley tries to get it going on the red team's appetizers-- [grunts] How long for the salmon, Josh?
Two minutes, chef. NARRATOR: --Josh is swimming upstream on the appetizers in the blue kitchen. Come on, Josh.
JOSH: Yes, chef. Cured salmon. Come on, hurry up.
It's already marinated. Let's go. I'm doing the very best that I can to prove to Chef Ramsay I deserve to be an All Star.
And I'm not gonna give Chef Ramsay anything but my perfection, even if it takes a couple extra minutes. How can it be in the shit with that? Come on, Josh.
Fucking hell. Why is the cold app so slow? Two salmon, chef.
Let's go. Let's go. Let's go.
Let's go. Service, please. NARRATOR: While Josh's cautious approach ensures that the men are delivering acceptable appetizers-- Walking carbonara.
NARRATOR: --Ashley is still rushing to get her first carbonara out. Is that better? GORDON RAMSEY: Service, please.
Yes, thank god. My apologies about that. NARRATOR: As appetizers finally begin to make their way out of both kitchens-- It's really good.
WOMAN: I like it. NARRATOR: --the excitement and the pressure in the kitchen continues-- Look how sexy Jordin Sparks is, bro. NARRATOR: --as the chef's tables arrive.
Look, there's Christina. This is so awesome. I remember them from the other seasons.
MAN: Right? - Muahaha. [laughs] It's a nice looking restaurant.
Ladies, first entree, five. Yes, chef. Two chicken, two lobster wellington.
Two chicken, two lobster wellington. ELISE: The first dinner service is like the hardest, because let's face it. I haven't been in Hell's Kitchen for like five years, and it's nerve racking.
Two chicken, two lobster wellington. Are we there? - Elise, you ready?
- One minute out. I have to slice. Walking lobster.
Hot. GORDON RAMSEY: I need the wellington. - Lobster wellington.
- Thank you. Who cooked the lobster wellington? Robyn did, chef.
Yeah, beautiful. Thank you, chef. Fuck yeah!
I needed that from him. I needed that. Chicken to the right of you.
- Chicken cooked beautifully. - Fuck yeah. Ah!
Girl. I knew it was good, so I really wasn't worried. GORDON RAMSEY: Let's go.
Keep it going. Blue team, entree. one salmon, two beef wellington, one New York strip.
Heard. - Yes, chef. - Hey, guys.
Salmon just went down. I need at least five on the salmon. I'm on the fish station tonight.
All I'm thinking is just give it everything I've got. Two minutes for garnish to go to the window, guys. Can we do that?
And we'll go in three. Ben? - I'm sorry.
I-- I clocked out for a minute. - What'd you say? - Yes, the answer is yes.
- With me? Is this me? - Yes.
Yeah, I'm good. For me, it's a little weird sharing the fish station with Ben. Ben's also not feeling well, so I'm a little nervous.
But I got his back. I'll do whatever he needs. How long for the salmon?
Salmon's ready. Go. Salmon, coming in.
On your right, chef. Ben and Jared, come here. Ohh, what's gonna happen?
Yeah, chef? The salmon's-- it's ice cold. It's not even fucking [inaudible].
. It's ice cold. How does that happen?
It's just ice fucking cold. Who cooked that salmon? BEN: I did, chef.
How thick is that salmon? Pretty thick, yeah. So what does that tell you?
Come on. One more time, chef, heard. I screwed up.
I think I just told Jared to go to the window with it. You know, you just recover from that. You come right back with another salmon that's-- You ready to go?
30 seconds. If we give it to him raw again, we're in a real shit storm. GORDON RAMSEY: Go, please.
Salmon's coming. I know. I can't stop the wellington.
BEN: [sighs] Yeah. You OK? You OK?
NARRATOR: It's one hour into opening night, and after delivering an undercooked salmon-- It's just ice fucking cold. NARRATOR: --Ben is trying to bounce back. 30 seconds.
Whoo. You OK? Whoa, shit.
- I'm good. I'm good. I'm good.
I'm good. How long for the salmon? Ben, he needs it.
Yep, let's go. Yes, chef, straight away. All right, take it to the window.
Go. Here you go. Salmon's cooked nicely.
Service, please. Good job, guys. Good recovery, man.
BEN: [sighs] NARRATOR: As the blue team rallies behind Ben, over in the red kitchen-- GORDON RAMSEY: Away now, two more lobster wellington, one beef wellington, one New York strip. - Yeah, chef! - Four minutes to window.
Four minutes. GORDON RAMSEY: Let's go. NARRATOR: Elise and Robyn are trying to continue their hot streak on the meat station.
Elise, can I slice my wellington? Yes. If we can keep the momentum that we have now with entrees flying out the door, we might win this dinner service.
Strip here. Ah, fuck me. Fucking shit.
It's not fucking done enough. Hey, hey, come here. All of you, come here.
Close the door. JORDIN SPARKS: Oh no. The closet of doom.
Yikes. Ah. What's happening?
Look at the color of that. It's not even resting. It's still white.
Can you get your shit together? CONTESTANTS: Yes, chef. Quick!
CONTESTANTS: Yes, chef. ELISE: I will bounce back from this. I'm going to take this and learn.
I'm the bounce back queen. I'm not rushing anything ever again, ever. Five minutes out, and that's that.
It's-- five minutes. GORDON RAMSEY: Blue team, fire 22. Two wellington, two New York strip.
Away. CONTESTANTS: Yes, chef. [bang] That's hot.
Tonight I'm on the dreaded meat station, and I was eliminated on season 14 because of the meat station. It's like a traffic light. So that is raw.
Where can I grab more wellingtons, chef? We can't just wave a magic wand. We have no more wellington.
Wellingtons, walking wellingtons. Walking strips. Let's go.
Nick, Gio, wellington, New York strip perfect. Thank you. Thank you, chef.
That's what I call All Star proteins. Thank you, chef. - Stay on it, yes?
- Yes, chef. Yes, chef. Whoo!
Huge sigh of relief. GORDON RAMSEY: Service, please. NARRATOR: As Nick finds redemption on the meat station in the blue kitchen, over in the red kitchen-- One minute out on that New York strip refire.
NARRATOR: --Elise is looking for salvation. I know this steak needs to be nailed, so I'm gonna cook two and have an insurance policy on that strip steak. Strip here.
Two lobsters. Here we go again. Ladies.
CONTESTANTS: Yes, chef. Over here. This is what I call a disaster.
Look at that, overcooked. Take these to those tables and apologize. Now!
ELISE: I honestly wished the floor would open up and just swallow me up. That's how embarrassing it is to have to go in the dining room and explain to people why they're not eating because I can't cook a fucking steak. I'm sorry.
It's all my fault. I apologize that you're waiting so long, and we're gonna really try to make it up to you. JORDIN SPARKS: Girls, you can do it.
Thank you. Come on, come on! [cheering] We got this!
We got fight in us, come on. Red team better rally. If not, this ship is sinking fast.
GORDON RAMSEY: Hey, stop. I am not gonna let this continue. Gio!
Come here. Can you go over to the meat, please, and cook New York strips. Yes, chef.
Gio, I need six all day. Yes, chef. - Don't cry.
- Slice one. Don't cry. Come back.
Come on. We can bounce back. Look at me.
It's your-- look at me! - I got it. OK?
It's your station. He's here to help. You tell him how you need the help.
Take control of your station, OK, girl? Don't cry. Come on, we're gonna get this together.
Come on. We got it. I don't feel bad for Elise.
I made mistakes, and I didn't cry. Ashley, everybody on the hot plate has made mistakes. I want to see how you bounce back.
Suck it up and move on. ELISE: I just need you to tell me when it's done. GIOVANNI: Yeah, I got you.
Still needs more time. No, no, no. Stop flipping them.
Leave them on the side. Get a sear. You're gonna get both of us in trouble, man.
Stop flipping it. Just leave it. [music playing] NARRATOR: It's 90 minutes into dinner service.
Milly from Philly. NARRATOR: --and Chef Ramsay has ordered blue team's Giovanni into the red kitchen to help bail out Elise on the meat station. GIOVANNI: No.
No, no. You're gonna get both of us in trouble, man. Stop flipping it.
Just leave it. NARRATOR: As Giovanni tries not to flip out on Elise, over in the blue kitchen-- Salmon walking to the pass. Service, please.
I've never seen proteins cooked with such perfection. NARRATOR: The men continue to shine as they send exceptional entrees out to the dining room. FRENCH STEWART: It's just really good.
Yeah, it's delicious. - Bring those up. - Thank you.
You're welcome. NARRATOR: With Giovanni's help-- GORDON RAMSEY: Service, please. NARRATOR: --red kitchen entrees are at long last making their way to the dining room.
Mashed potatoes are good. [laughs] MAN: The seasoning is good. The seasoning is great.
NARRATOR: And in an attempt to keep the sparks flying-- Beat these boys, come on. NARRATOR: --Manda is set to deliver on her salmon and pork. Chef, walking salmon, walking pork.
Holy shit. Who cooked the salmon? Chef, I did.
It's raw. How does that happen? I'm not sure, chef.
You're not sure? I fucked up. Oh my god, Manda Salmon is-- is the most ordered piece of fish in the world.
How long for the refire? Manda? Right now, chef.
The skin looks burnt. He is not gonna be happy. I'm getting fucking pissed!
Look, if you just give me a few minutes and back up off of me, I can get this done. Where is the salmon? MANDA: I'm working on it, chef!
That's raw. Where's the salmon? - I-- - It's burnt, chef.
On the-- - Burnt? The skin's burnt. Yes, the skin was burnt.
GORDON RAMSEY: Bring it here! Hot. Shit!
Come here. Hey. Oh no, oh no!
Hey, look at where we are. All Stars? Let's get one thing right, no stars.
All of you, get out. Fuck! Oh shit!
It's like fucking jerky. [laughs] Jordin, I am so sorry. Luckily we had the blue side.
Here's to us. God. NARRATOR: While the women All Stars trudge back to the dorms in shame, the men All Stars-- Last table, blue team, yes?
- Oui, chef. - Let's drive. Let's go.
Come on. NARRATOR: --are on their way to completing the best opening night in Hell's Kitchen history. Walking halibut.
- Chef, chicken. - Very nice. Service, please.
Let's go. Blue team, rock it out, baby! Woo!
Mm. Yeah, this looks really good. Clear done, yes?
Yes, chef. Breathe. I deserve to be nominated.
[sniffs] I don't think that you deserve to go home. [sniffs] I think that you have more to show. And you've got to go up there, and you've gotta be strong.
I've gotta get my shit together. I'm gonna do what I can to get her out of this, because Elise is a strong chef. As long as she's in it, we're in it.
There was a communication meltdown from the beginning, and it started with hot apps. I had a fumble today, and it's not gonna happen again. It took me a minute, but I feel like I bounced back.
I don't think I deserve to go up. Ashley should go home because she totally screwed that app station from the get-go. Carbonara should be muscle memory by now.
Listen, I bounced back, period. Period, I did. And I was trying my hardest to help everyone.
I was trying my absolute hardest. OK, next was me. You were on wellingtons.
You were on strip, obviously. And chicken. She was on strip, duck, chicken, and lamb.
I was on the wellingtons, and I was gonna do the sauces, and we were gonna help each other [inaudible]. . She had four proteins, and she had two.
[laughs] Whoa, whoa, whoa, whoa, whoa. Let's back up before Barbie even say, well, you only had two proteins. Me and Elise already decided that we were not gonna fight, and we were gonna work together as a team.
And she wanted to cook the meats, and I said I'll do the wellingtons. I mean-- There's definitely an alliance between Barbie and Elise. It's already there.
Elise did communicate on that first New York. There was communication. I was thrown off from the beginning with time, because we're dragging on apps.
And then I'm feeling bad for them, so I'm trying to help them because everybody else is preoccupied with their station. The last ticket was, what, two salmon? It was the one salmon that couldn't get out.
And that was me. The salmon was me. I tripped up on one ticket, like.
One ticket that you had to do like three different times. I understand that. Everything else I sent out was perfect.
But, OK-- MANDA: Every single time. Even Chef was like, oh, these are perfect. Aye, aye, aye.
Manda, you didn't bounce back, and we got kicked out. This is just bullshit, like I'm gonna go home on a fucking piece of salmon. It was one ticket, one ticket that I screwed.
I'm not gonna let one mistake send me home. So aggravating. Um.
I don't know. You guys can't even fucking make a decision. I figured that I was gonna have a true all-star service.
What I got was All Stars on the blue side and no real stars on the red sides. Bobby, red team's first nomination and why. Our first nomination for the night was Elise.
Elise. BARBIE: Yes, chef. Elise lost it on meat station, and she never really got it back.
Red team's second nomination and why. Chef, our second nomination for the night was-- NARRATOR: After a disappointing opening night where they were kicked out of the kitchen-- GORDON RAMSEY: What a night. NARRATOR: --the red team All Stars were asked to nominate two chefs for elimination.
The first was-- Elise. GORDON RAMSEY: Red team's second nomination and why. Chef, our second nomination for the night was Manda.
Wow. --based on her refire of the salmon and a little bit of struggling through the night. GORDON RAMSEY: A little bit of struggling through the night.
Elise, Manda, step forward. Let's cut straight to the point. Manda, tell me why you think you should stay in Hell's Kitchen.
Every single thing that you criticized me for last time I was here, I worked on and I improved on. Last time my communication was a big problem, and I communicated all night long. Everything that I sent out tonight up until that last ticket was perfect.
My pans were too hot. I know it. I just got flustered, and I let that last ticket get the best of me.
Elise. Tell me why you think you should stay in Hell's Kitchen. I'm not the weakest member of the red team.
Meat is usually my strength. I'm not gonna sit here and make excuses, say who didn't help me, or who I was helping. I'm gonna say that if I'm given the opportunity that I will do better.
I had to get Giovanni from the blue team to come over and coach you on how to cook. And that's the most embarrassing part, chef. Jennifer.
Yes, chef. If you were to send one individual home, who would it be? Elise is better chef.
I would send home Manda. Barbie. Chef, I was sent home Manda.
GORDON RAMSEY: Dana. I'm gonna say Elise. GORDON RAMSEY: Ashley.
- Amanda. GORDON RAMSEY: Michelle. Amanda.
GORDON RAMSEY: Robyn. Based on tonight's performance, Elise. It's Because, I'm a threat to her.
That's why. This is hard. We raised the bar.
You guys are the best of the best. I brought you back for a reason. Hell's Kitchen is not a sprint.
It's a marathon. I need a chef that is durable, is a fighter, who can bounce back from anything. My decision is [exhales] Ben.
Get up here. You two, back in line. Ben?
Oh my god. Young man, I haven't taken my eyes off you since you arrived in Hell's Kitchen, and I don't think you can go the distance. Give me your jacket.
Bye, Ben. CONTESTANT: Bye, Ben. Bye, Ben.
Thank you. Sorry. CONTESTANT: See you later, Ben Bye, guys.
Good luck. I knew it was gonna be difficult. It's an All Star season.
You've got a lot of real hungry chefs, and clearly I'm not quite as active as maybe I was, you know, 10 years ago. I gave it everything I had. So no regrets whatsoever.
I'm-- I think Chef Ramsay made the right decision. Now, get out of here. "Hell's Kitchen All Stars" is definitely not for the faint of heart.
- [sighs] We need to work together, and if there's somebody on our team that isn't working as a team member, they've got to go. I'm here to stay. What the fuck just happened?
Let's be honest. The red team lost. One of those bitches should have gone home.
GORDON RAMSEY: Big Ben? More like big liability. He clearly wasn't going to be able to keep up.
So I had to let him down. You know what? This type of shit motivates me.
I know I'm in the top four of the chefs on the women's team. I know that for a fact. OK, why you getting attitude with me?
I'm not getting attitude. I'm just telling you. I know I'm not the weakest link on the red team.
And if you try to eliminate me, I'm gonna take that and fuel that to be better than you every single challenge, be better than you at dinner service, and that's just the type of competitor I am. Can I speak to you just one-on-one, no bullshit. Why?
I just want to talk to you one-on-one, because at-- when me and you were teamed up together, I felt like it wasn't a team, you and I. You felt like it wasn't a team at first, but I had four proteins. - All right, you guys.
And all you had to do was time wellingtons. Why don't you guys go into a room-- Do you know what? Don't even-- - Work it out-- - I'm really mad!
I'm mad! - I asked you a question. Jennifer cooked three fucking lambs, and every strip came back.
- Why is this happening? - You guys! Oh, god.
Don't even tell me that. Please go. Don't even get me on that level.
- Oh, please. Because when I was asking you-- - Oh please. Oh please.
- You were like, I'm the boss. I'm the boss. I'm Elise, I'm the boss.
I wasn't against you. I was trying to help him today. Nobody said you was against me.
I made a statement. Why are you so offended about my statement?
