Let’s go, guys.

Yes, line up, yes sir.

Yes sir, tonight is your first service in the black jackets.

It is a humongous service because you’ll be working as one Dynamic team in one kitchen.

However, there will be another team of chefs in the red kitchen.

What are you kidding me?

Would you like to meet your competition?

Yes, chef, you’ll be going up against some of the finest chefs I’ve ever known.

Our first chef now serves overseeing all the Us operations for the Gordon Ramsey group.

Please welcome Chef Andy Van Willigan.

Now the next Chef worked under phenomenal chefs like David Burke, Michael Mina and Michelin star chef and Anthony and Marosa.

Please welcome Chef James Avery.

Okay, Oh, our next Chef is collected an excess of 15 Michelin stars.

Oh my God, 15 Michelin stars.

Who could it be?

Please Welcome chef.

Chef, it’s me, I knew it.

Oh oh, this is going to be tough.

For starters, they’re better chefs than all of us combined.

Secondly, this is Chef Gordon Ramsay.

I am petrified.

It is the first time we have ever done this, and Andy James and I are so excited.

Challenge, bring it on.

We’re ready.

C, get on your stations, get organized, because we are opening.

Let’s go, got it, let’s go, all right, team marinho, open house kitchen for this.

Extraord me night.

Please, let’s go.

Let’s go, guys.

Tonight, for the first time in Hell’s Kitchen history, stay nice and vocal.

Yeah, give the times, yeah.

The team of chef ramsy, chef Andy and Chef James Lu go will face off against the final six chefs.

I mean they’re great, but we cannot let them beat us.

We have to do this.

2 black, with their work clearly cut out for them.

The black jackets are taking their best shot at success by picking their own stations, with Jennifer plating row on meat Sade on garnish, Latasha on fish, Bryant on appetizers and Santos floating between stations, helping where needed.

Let’s do this.

Here we go, guys.

Black jackets: yes, you’ve earned them.

Now prove you’ve got the right to wear them on order.

Four covers table 12.

Two Sc. 7 Minutes being on hot apps.

I want to shine business all day, every day.

Jen.

I’m going to walk with scallop garnish right now.

Scallops with two lobster tails.

Please, scallops walk walking coming over, two scallops walking here.

You go, stop the Lobster’s raw.

Who cooked this lobster?

Look, it’s translucent, it’s raw.

Come on, get it back in there place.

Got another one ready, Chef, get those two.

I can’t do this.

This is not the night for me to let fish take me down.

How are those lobsters, lobsters, coming in 30 seconds.

Guys in the first table, go, go, go, walk it, walk it.

Come on, guys, let’s go.

Che service, please.

Let’s go with Latasha quickly correcting her error on the lobster.

The black jackets send out their first appetizers to their eager diners.

You need to taste this.

It’s delicious, while over in the red kitchen, delicious, rotto, Andy.

Thank you, Chef, you know where you’re going.

Yeah, off you go.

The Dream Team, not surprisingly, are fast and efficient, sending a steady stream of appetizers to their diners.

Two scallops.

Two results are to Cy.

Yes, yes, chef, go ahead and go on scallop.

Two scallops going in the pan.

Scalps are working.

How long you, please?

Um 1 minute till I’m up to the Pa.

Okay, good, we’re banging out all of our appetizers, seasoning a second set of scallops.

I’ll do that second set.

You got it and it’s fun.

I mean it’s fun to finally be on the other side of it and show these guys and girls how it gets done.

We have this in the bag.

Are these the Scs going now?

Yes, chef, let’s go behind.

Chef, my hands, see your salads in my hand.

Yep, plate the two scolars, please, James, the orders.

Nice, let’s go, come back for the lobster.

Ao, please, you know where we going?

Yes, enjoy, this is really good.

Meanwhile, back in the blue kitchen, stand by six top six C 20, two Caesar, two r, two scops.

Let’s go get this.

Pumping.

Bryant on appetizers is pushing his team to pick up the pace: 6 minutes Roto, 6 minutes.

Tasha should have nailed this the first time.

How you looking, Natasha.

I’m three out on two scallops.

Drop those lobster tails.

I’m not going to let that happen again.

It’s time to run this.

So you got the more Tails down right.

Give me one minute.

Two tails.

You got it.

I’ll walk with you.

Okay, go, let’s go.

Santos, I’m less than a minute.

Walk those two Caesars.

Walkie, two Caesars, two lobsters.

Here, two lobsters.

They’re ready.

I got two rotos coming, two rotto.

Here I’m walking two scallops.

Yes, let’s go, check everything.

Let’s go.

Che, well, they’re overcooked.

Touch that how rubbery they are.

Get rid of them.

I need two scallops all day right now.

Tash, these are no good really.

This is a rookie mistake.

Scallops are the easiest thing to cook across the board.

Come on, hey guys, hey, hey, hey, come here black jackets.

You may be black inside the salad.

Who seasoned that?

I did?

Chef, what is all that black Pepper?

Chef I’m, unless he being hurt, Santos, what the is this?

What are we doing?

We are making such basic mistakes.

Chef Ramsey is just pissed off because of the bad scallops and now I’m getting yelled at for too much pepper.

What the Santos?

You’re supposed to be helping, not hurting, and look, nothing’s coming out.

I need two new Caesars on the Fly Santos.

You’re just looking like an idiot right now I have tables in the blue waiting 20 minutes for Ab.

They are little annoyed, hey, hey, hey, hey, guys, come here all of you, hurry up.

I’ve got two complaints on customers waiting too long with appetisers said: get organized.

Yes Che, I’m one minute out on two scallop, Jennifer.

Yes, chef, get it sorted out.

Yes, chef, it’s do or die.

Like if I up the pass, this could definitely send me packing two scallop, two Caesar salads right now.

Walkie, two Caesars, two scallops.

Jen, two, one Cesar.

So keep it up, guys, we’re doing great.

The black jackets have recovered from their misstep on appetizers.

Black jacket team.

Let’s go.

Two Roto, one c, one Ces.

Yes, chef, but over in the red kitchen, two chicken chew Wellington followed by two more chicken chew Wellington, followed by one salmon.

3 Wellington.

Yes, chef, the dream machine has already moved on to Entre two chicken.

Two Wellington.

Two chicken.

Two Wellington.

One S. Three Wellington.

Her, I got this.

Lingt are nailed, they good money.

This is how I like to work.

Bad and Furious coming on.

Five Wellington.

Yeah, two chicken, one salmon.

Jimmy Chicken coming.

Yes, yes, in my hand there.

Well, I don’t want it in your hand, I want it here.

Damn Chef Ramsey’s on James tonight.

Chicken, please, Jimmy, glad it’s not me.

Chicken Slice and angle.

Please, change he going break his heart.

Jimmy Chicken, please, the whole pot, put it down.

It’s F. I got it.

Let’s go and we’re waiting on one Salmon.

Well, Chef Andy helps to plate and one salmon.

Yes, yes, one salon.

One guy doing it all.

Chef Jimmy is trying to complete some of the Entre 51.

I go back in the blue kitchen.

Hey guys, if we speed up, you can do this.

Yes, Briant, we’ll do two twos at the same time.

Yes, chef, two Roto, one capalini, one Caesar.

Yes, yes, chef, Chef Ramsey is pushing hard to get through appetizers.

These are salad right now.

Come on, let’s go.

Thank you, we really need to get it together.

Drive my team.

That’s all I can do right now.

How long on T Roto one cap, how long you have.

I’m ready.

I’m ready.

Coming over to your right service, please.

41, let’s Goos Lobster walking Caesar’s in the window right now.

Service, please.

That’s it for appetizers.

Let’s go on order.

To Hal 2, chicken Vip Ste, Pl.

Yes, sir, meat station is my baby tonight.

So that just puts a little more pressure on me because meat is just going to have to go really fast.

Bro’s, about to get heavy.

I have her garnish, bro, talk to.

I got you.

The black team seriously need to step it up right now.

Come on, guys, let’s keep pushing.

We’re going to get it together from this point on.

To H it.

To chicken slicing chicken.

All right, I’m walking to halit R chicken garnish.

To the P. chicken gar is in my hand.

Chicken walking right now, walking two chicken.

I that right now right here my hand.

Here we are two.

Hal, pleased.

Latasha.

Yes, yes, beautiful.

Yes, yes, it give glaze, thank you.

With Ro delivering on the meat and Latasha bouncing back to deliver perfect fish.

The black jackets have made up for some lost ground.

You like the flavor.

It’s really good, Ti.

Meanwhile, over in the red kitchen out, Js, you got the queen com to dinner, got it right now, what you doing?

Even Chef James is not immune to Chef Ramsay’s barbs.

Mash, please, James, my hand again.

It’s always in your hand.

I want it on a plate.

I got it right now, she, right behind you, I’ll put it down, I’ll do it.

You’re busy.

Yeah, Okay, if I say plate, I’ll say plate off, and Chef is just riding my ass right now.

I don’t know what the I did wrong.

Please, let’s go, come on please.

Chef’s hurt my feelings a little bit.

Let’s go this nice, got it going on chicken right now, as the Dream Team closes in on the Finish Line over in the blue kitchen, go up with that chicken chicken herd.

Let’s go coming over hot.

The black jackets, quick, are in an Allout Sprint.

Behind, behind, behind service, please.

Two Willington one, his and hers.

Yes, yes, sir and r on the meat station is looking to impress with her steak special.

Guys, we got Omaha Steak in the dining room.

Yes, h h H that one that one’s a little under.

Oh, maybe with rest they might be all right.

Meat station’s, my station.

So I’ll take responsibility.

One steak special.

Can we help you build this?

Yeah, I think I think it’s under.

Yeah, is way under.

Bro, the steak’s under.

The steak is raw.

Did you slice it?

No, you have to slice it.

You can’t just say it’s under and then not, it feels under though.

I know meat, I know, not to myself and overcook, and it’s perfect.

Mid-

Rare, it’s a little under.

That’s not mid rare.

Whatever.

Two Wellington one steak, special guys, what’s going on?

Walking steak special right now.

What’s going on?

Jennifer, I’m asking you a question: what’s going on fighting right now, Chef, it’s too raw.

That’s what I said.

She didn’t.

Yeah, But no, I told her already.

Yeah, If you told her she’s not listening, I told Ro

It’s raw.

If she is trying to sabotage me and make it look like I’m the bad guy, it’s going to be the worst mistake of her life.

Rare, it needs to be medium rare.

Yes, Che, John, come back for his and hers, please, Bro.

Yes, this is your dish.

Yes, chef, I expect you to nail this.

Yes, chef, I’m hungry.

What’s up with this?

Yours looks great.

Maybe you can share.

I’d be happy to share with you.

Maybe you should share now.

Okay, will you share yours with me when you get it?

No, straight after that, we got three chicken, one Wellington.

Yes, yes, Che, I need that steak, briyan, right now.

Where is it?

Come on, Brian, hustle, hustle, hustle.

Is Brian on me’s smell?

Now, where’s the wingman right here, Chef?

What’s he doing?

What is he doing?

I don’t know, Chef, oh, what are you doing,

Young man, pretty the chicken.

What is Santos doing?

Santos is supposed to be the wingman, and right now I think his wing is broken, cuz he’s not helping anyone.

The steak special to follow that steak here, Goodby, oh, look at that beautiful.

Where’s the chicken here?

I got it.

I got it, please.

I got it.

I got it.

Don’t worry about it, please wait the out of them chickens.

I want to take over this pan right now and I’m not being able to so talk to Sant. move, let B chicken.

I already look like an enough, getting yelled at for not helping facing, like my grandma, and then now I’m getting yelled after for helping a person on the station.

It’s not even my station, don’t do this to me.

Where is the chicken waiting on chickens?

Yes, 5 seconds.

I’m not sending him a raw chicken, no chicken.

I need that right now, 5 seconds, I’m there.

I’m there.

Where is it?

Anybody, Br, let’s go.

You’re holding my whole pass up.

All of you come here.

We spoke about coordination.

We spoke about teamwork.

He’s running around like a blue ass fly.

Now me.

I don’t know who’s helping, who’s organizing, but it’s a show.

There’s too many of us in the kitchen.

You, less people getting in my way, just hurts the team.

Is there any way we can finish 1, 2, 3, 4, 5 tables together right now, two right now, stay speci.

Are you ready?

I’m ready with garnish.

I’m basting.

Halib, give me less than a minute.

Two, do you have two chicken?

I’m about to walk these chickens and I’m good, come on, I’m walking two.

Hal, cannot, yes, can said I can sell two, right, I’ll take anything.

Yes, anything, you know where we going?

Yes, waiting on chickens, walking two chickens, one right behind it.

Jen, by the time you plate these, I’ll have another one up for you.

Okay, let’s go, go, I’m walking now, garnish, go, please, pick up hot P Sh.

Let’s go, please.

Mar, I apologize, please.

Yes, thank you, thank you so much for your patience.

Thank you, I apologize.

Okay, uh, the service can be best described as uneven.

We finished five tables ahead of you and there was just three of us.

Six of you were not communicating, were not listening.

There was bedum.

Here’s the thing.

There was one, one strong individual, and it was Bryant W. thank you, chef, for.