[music playing]
NARRATOR: This is
Hell's Kitchen,
a hot new restaurant in the
heart of Hollywood, California.
This is incredible.
Well, cheers.
Cheers.
NARRATOR: These
people have just arrived
and are ready to prove
to chef Ramsay they have
what it takes to be
America's next great chef.
Hi.
Hey Jessica, how are you?
NARRATOR: They've come
from all over the country
with varied experience, but they
all have one thing in common.
Food is their passion.
JESS (VOICEOVER): I'm
Jess, I'm a headhunter.
I've always loved to
cook and this is just
an amazing opportunity to
actually make my dream,
of owning a restaurant,
actually come true.
Oh my gosh.
My name is Dewberry and
I'm a baker by profession.
My love of food is southern.
NARRATOR: Andrew is an office
assistant in New Jersey.
At just , he already
has years of experience
in the restaurant industry.
I've had two
dreams for my life.
One of which was to
either be a state
senator, the other of which
is to own a restaurant.
Wow.
And if all else fails,
welcome to politics.
Beautiful.
Ready for hell?
ANDREW: I'm ready for heaven,
what are you talking about?
Ladies and
gentlemen, come closer.
Gather around, please
come closer, thank you.
NARRATOR: Jean
Philippe is the trusted
maitre d' at one of chef
Ramsay's restaurants in London.
He's been flown in
to run the dining
room here in Hell's Kitchen.
My name is Jean Philippe,
I'm the maitre d'.
Soon you will meet
Gordon Ramsay.
Right now, let me
introduce her to your sous
chefs, Mary Ann and Scott.
We're chef Ramsay
sous chefs, that means
we're his second-in-command.
You will be tested
on everything it takes
to run a successful restaurant.
In fact, your first
test begins right now.
Chef Ramsay has asked
that each of you
prepare your signature
dish, a dish that says
something about who you are.
Chef Ramsay will be
here in minutes.
The kitchen is
right behind you.
What are you all waiting for?
Let's go!
NARRATOR: This test will be
the contestants first shot
at impressing chef Ramsay.
Making the perfect dish
is crucial this early
in the competition.
It was scary to make
your signature dish,
and everybody just had
this look like a deer
caught in the headlights.
Is there a set of
knives for everyone?
Is this one taken?
Yep.
OK, I have to find
a set of knives.
I'm Wendy, from
Millburn, New Jersey.
I think Gordon's
going to love the fact
that I'm a perfectionist.
With fine dining, it's
all about the details.
I will do my best
to do everything
exactly the way he wants it.
And this is something
that should reflect you.
Something that's going
to impress Gordon.
I'm Elsie, and I'm
from Maywood, New Jersey.
I need a Band-Aid over here.
Are you OK?
Yep.
I am a mother of three and
a step mom to three others.
As excited as I
am, I'm terrified.
I've never worked
alongside of a chef.
What the hell am I doing?
All right, guys, minutes.
SCOTT: Watch your back,
hot, hot, hot, hot.
NARRATOR: Mary
Ellen is a bartender
who is fed up with her job
and hopes Hell's Kitchen is
the ticket to her dream.
My signature dish
is the endive salad
with toasted walnuts.
I love endives.
I love the bitiness to it.
I would like it to do your
plating on that front line
up there.
MARY ANN: Come on,
guys, two minutes.
My name's Michael, I'm
from Hollywood, California,
and I'm a dedicated chef.
To be able to work
with Gordon Ramsay,
and have him as my chef, is--
it's the opportunity
of a lifetime.
MARY ANN: Head's up, everybody.
SCOTT: Let's go, hurry it up.
NARRATOR: The time has
come for the competitors'
first encounter
with chef Ramsay and
his legendary high standards.
They have no idea
what they're in for.
I'm Gordon Ramsey,
welcome to Hell's Kitchen.
Whose is this?
Andrew, chef Ramsay.
Andrew, step forward.
And what is it?
It's called Andrew's
absolute penne.
Andrew's absolute penne.
Correct.
That is absolute dog shit.
Have a little taste.
Could use some salt.
You think you're smart, yeah?
I have my moments.
And how long have
you been cooking?
About years.
What a waste of years.
Get back in f*cking line.
Whose is this?
It's mine.
There's nothing cooked.
I love endives.
I thought,
minutes the kitchen,
you'd have come up with
something a little bit
more exciting than that.
- It's very boring.
Explain to me
what it is, please.
This is fried rice
with Chinese sausage.
Chinese sausage?
Had I known you were coming,
I would have put lobster in it.
You knew I was coming.
Whose is that?
Jimmy.
Step forward, big boy.
And just explain
to me what it is?
Pan-seared chicken breast
stuffed with portobello
mushroom and goat cheese.
It looks like a
dehydrated camel's turd.
Yes, sir.
What's all that
on the side, here?
That's the tops of the carrot.
Taste them.
Quite bitter.
Quite bitter?
I guess you want me to eat that.
Hold out your hands.
There you go.
All right, stand back.
Excuse me.
It's dry, overcooked on the
outside, raw on the inside.
Back in line.
Thank you.
And whose is this?
That's mine, chef.
What is it?
It's a seared rare tuna
with some hot and cold sesame
noodles.
And, first name?
Ralph.
Why the hot and cold noodles?
Because they go
good with the tuna.
The tuna's got a
little spice to it.
So a little cool
with the noodle,
but it's got a
little flavor to it.
And you work professionally
in the restaurant?
That's true.
And what position are you?
The number one.
You're the number one?
With that shit?
Back in line.
ELSIE (VOICEOVER): I
knew it was my turn.
I started to flutter and sweat.
Jesus.
ELSIE (VOICEOVER): As
we were all lined up,
I just got, like,
really, really faint.
There was just this
overwhelming, like, oh
my god, I made turkey tacos.
Whose
Whose are these?
It would be mine.
Could you just explain
to me what it is?
Tacos with turkey meat.
Who are these for?
My children.
Your children.
They're still alive?
First impressions,
it looks disastrous.
But actually it's not bad.
Not bad.
Thank you.
I was thrilled that
he didn't spit it out.
I was very happy.
And whose is this?
It's mine, chef.
And first name?
- Dewberry.
- Blueberry?
Dewberry.
Oh, Dewberry.
Yes.
And this is what?
It's a baked spaghetti.
DEWBERRY (VOICEOVER):
I thought, oh
my god, he's going to k*ll me.
It's completely overcooked.
Is it.
That's just like
children's food.
Really bad.
Thank you.
Bloody hell.
It's mine chef,
Chis, executive chef.
Executive chef?
Executive chef.
Could you just explain
to me what it is?
Salmon roasted on
a plank of cedar.
I think you're a plank.
Well, I don't really
know what that means, chef.
Plank means an idiot.
Why is it raw on the bottom?
Well it's medium rare.
That's how I would
eat my salmon.
You need to clean
your glasses, it's raw.
I wouldn't agree, chef.
Let me tell you something--
and listen to me--
you've got a lot to
learn, so be a good plank
and get back in line.
Thank you, chef.
Your first name?
Jeff.
JEFF (VOICEOVER): This
is extremely important.
I quit my job for this.
- Actual sauce is quite nice.
- Thank you.
Mushrooms are a
little bit salty.
Steak, overcooked.
One out of ten.
Shit.
- That'd be mine, I'm Jessica.
Jessica.
Those are soft shell
crabs cooked slightly
Cajun style with a spicy aioli.
Aioli's very hot.
Cut out the--
you, know off the
eyes, the gills.
I like hot things.
Some people might not, and
I guess you're one of them.
It's burning my mouth off.
The spices a far too bloody hot.
Back in line.
Whose is this?
- Michael.
- What is that?
Scallops.
Have you left the--
The roe, sir?
The roe.
Do you like that?
- I do--
I don't though.
Personally, I don't, but
I keep it on there, yes.
I can't hear a
word you're saying.
I said yes, I like--
You do, you don't.
You keep it on, or what?
Come here, let me
tell you something.
Come here come here.
There we go, let's do
this together, shall we?
- No-- all right.
- Our fellow eating this shit.
Eat that.
- Can I put it in here, though?
You can put it
wherever you wish.
Excellent.
Talk to me.
It's really not
that bad, chef.
Let me tell something.
You've got a palate
like a cow's backside.
That is disgusting.
Get back in line.
Last one, let's hope there's
something semi-decent in here.
First name?
Carolann.
And this is?
Chicken Parmesan.
I'm dying inside-- dying--
because I'm not a chef.
How long have
you been cooking?
I haven't really
had any experience.
Never?
You look like you've just
come out of a restaurant.
Presentation's quite simple.
It looks appetizing, and
it's not too crowded.
The chicken's very moist, it
actually tastes quite nice.
This lady knows how
to cook chicken.
She's not even a chef.
There's very little promise
here, very little promise.
But I've said I can make
anyone into a master chef,
and you will not embarrass me.
The one of you who
excels the most
can win your dream restaurant.
If you screw up or you
screw me, you're history.
NARRATOR: The aspiring chefs
are divided into two teams.
On the blue team is Andrew,
Mary Ellen, Jessica,
Wendy, Ralph, and Michael.
On the red team is
Jimmy, Elsie, Dewberry,
Chris, Carolann, and Jeff.
Take a piece of advice.
Be prepared for
anything and everything.
All right
everybody, follow me.
We're going to take you
over to the dorms right now.
Chef Ramsay wants everybody in
the dining room in minutes.
Oh my gosh!
NARRATOR: The competitors will
be living in dorms located only
steps away from the kitchens.
I didn't expect it to be so
near to where we'll be working.
- I love my--
- You can teach me.
I'll do yoga with
you all, though.
After witnessing
all those dishes,
I started to panic inside.
The thought I'd actually
open and run a restaurant
with this bunch, how on
earth that's going to happen,
I'll never know.
SCOTT: Let's go,
let's go, let's go.
NARRATOR: With no time
to rest since they first
arrived in Hell's Kitchen,
it's back to the dining
room for both teams.
I mentioned to you about
being ready for anything
and everything.
And guess what?
Tonight, Hell's Kitchen is open.
NARRATOR: Only hours after
arriving in Hell's Kitchen,
and having very little
time to settle in,
the group has learned the
restaurant is opening tonight.
At the end of our service,
there will be a losing team.
One person from that
team is going home.
When you go, you'll be
taking your dream with you.
We're not going to be f*cking
cooking standing here, are we?
Let's get in the kitchen.
Red team, left.
Blue team, right.
Chef Ramsay sprung on
us, that the restaurant was
actually going to open tonight.
I literally just
want to throw up.
NARRATOR: Hell's Kitchen
is like no other restaurant
in the world.
It's been built with two
state of the art kitchens.
One for the blue team,
and one for the red team.
The dining room is
divided equally,
with the blue team
serving the blue tables,
and the red team
serving the red tables.
It's a fairly
straightforward recipe.
NARRATOR: Each team is
assigned a sous chef
to guide and
consult their teams,
but not to cook for them.
It's a crash culinary course.
Good decision to use
your fingers, very good.
We had to learn
five starters--
- Gonna roast off the bones--
- Five entrees--
Get your gutting boards out.
Five desserts,
in a couple hours.
This is a problem.
A convection oven is
an oven that has a fan.
Most of these people have
little or no experience.
I would rather be on a
team with dishwashers.
At least they know
how a kitchen works.
I may need a little
explanation on the greens.
I would have never
imagined myself here.
Winning a restaurant
would change my life.
I want it more than a
lot of them in there.
NARRATOR: As the teams prep in
the kitchen, the restaurant's
-person staff, waiters,
hosts, and valets,
ready Hell's Kitchen
for its grand opening
in just minutes.
GORDON RAMSAY:
Tonight's a big night,
and you've got to remember
one crucial thing.
Running a successful restaurant
is not just about good food.
You need bloody good service
to complement the food,
and you need bloody good food
to complement the service.
Clear?
EVERYONE: Yes, chef.
Ralph.
Yes?
You're a waiter.
Jeff, you're a waiter.
Jeff and Ralph,
in the dining room
now, Jean Philippe
is waiting for you.
- Good luck, Ralph.
- Quick, he's waiting for you.
When I say now, it
means f*cking now.
Blue team and red team,
good luck, because you're
going to need it.
Let's go.
EVERYONE: Thank you, chef.
Thank you, sir.
I can't believe that
I got called to be
on the front of the house.
I think if I was in the
kitchen, I'd certainly
be able to help
a little bit more
than I can from the dining room.
Where the heck are my tables?
I'm trying to figure
out this dining room.
I was a little bit
relieved that was putting
me into the dining room.
I'm very good with people.
I deal with people for a living.
You're just about
up to temperature.
All right, guys.
Five minutes until we open.
Yeah, there we
go, that's good.
A B C, got it.
My ambition is to extract
the best out of them,
push them to the limit.
When I say, five minutes
on the hot plate,
it means five minutes
on the hot plate.
So I just want to see no panic,
no wimps, no tears, no blood,
just pure concentration.
MARY ANN: OK, guys,
the doors open.
[music playing]
NARRATOR: Ralph and Jeff
already have their first tables.
Good evening, ladies,
how are you tonight?
Are we ready to
order this evening?
Yeah, the Caesar salad.
I'll try the spaghetti
with Maine lobster.
You're in good hands.
Thank you very much.
NARRATOR: The big
moment has arrived.
Chef Ramsay is about to see what
his aspiring chefs are made of.
I have a ticket please, yeah.
Absolutely.
Now, disappear.
Yeah, sure.
Blue kitchen, on order
four, covers table .
One risotto, two spaghetti,
one soup, no cheese.
Yes, chef.
That was pathetic.
That was absolutely pathetic.
I call out the first
ticket, the big excitement,
and you stand there
like five wimps.
Five bloody wimps.
I'll start again.
Four, covers table
, one risotto, two
spaghetti, one soup, no cheese.
EVERYONE: Yes, chef!
Thank you.
Oh, am I handing
these to the chef,
or am I just dropping them?
No, you need to say, chef,
order, I need a ticket--
Ticket, please.
And leave the ticket on top.
No, you need to
give it by hand.
Give me the f*cking ticket.
[music playing]
NARRATOR: With orders
piling in for both teams,
in the red kitchen,
it's time for, Elsie
who is used to cooking
at home for her six kids,
to present her first dish
for chef Ramsay's approval.
I prepared the first risotto.
I just hope I can
make him proud.
Can I have--
what is that?
Hello.
What is that, Elsie?
What the f*ck is that?
It was just like, oh my god.
Just hold on, hold on.
Now, come on, what is that?
ELSIE: Okay, Elsie,
this is crap.
This is crap.
What is that--
come on.
f*cking hell.
ELSIE: Calm down, you're fine.
Come on, start it again, yeah?
When I saw him toss
the dish in the garbage,
I was terrified.
GORDON RAMSAY: We've
got to come together.
NARRATOR: An hour into service
and neither the blue tables nor
the red tables had been served.
And one of Ralph's blue tables
is starting to get restless.
I think the other
tables might be getting
service quicker than us.
Believe me, there is
nobody going before you--
as soon as yours is--
I'm going to go talk to the
chef to get an exact, accurate
time out of his mouth.
NARRATOR: With the blue team's
customers already on edge,
the pressure in the blue
kitchen is mounting,
and Michael has a problem.
So, yeah, I have
no lobster pasta.
I called out like,
four or five times.
Blue kitchen, one
risotto, two spaghetti.
Chef?
How long, please, Michael?
No lobster pasta.
We didn't have this morning--
I don't know that we got--
- Just answer me, yes or no?
- Yes chef, we do.
There you go, straight to the
f*cking point, then move on,
next question.
Have we got spaghetti?
Yes, chef!
So why do we have
to take it off?
We don't, chef.
Yeah, that's the sigh
of a lazy restaurant.
Yes, it is.
And you want to take
off one of your dishes?
No chance.
Get the f*cking lobsters cooked.
- Right away, please.
- What do you need?
I'll get the water,
you get the lobsters?
I've always extracted the
best out of individuals,
because I've pushed them
to the absolute max.
That's how you get perfection.
[music playing]
Ralph, come on.
Ralph, give us
the food, please.
You want to go to the chef,
you know where the window is,
you can go speak with him.
They were hungry, they were
getting a little cranky,
and there's nothing too much
I could do at that point.
I'll go with you and
speak with the chef.
They said they want
to go to the chef,
I said, go knock yourself
out, it's right there.
Will you get his
attention, please?
Two salmon, well
done-- can you just shut
the f*ck up for seconds?
Two salmon, well done,
one lamb, one Wellington.
Yes?
Can we just get
some olive tapenade?
Something to munch on?
Just ignore these bimbos.
Hey, Scott.
Yes, chef?
GORDON RAMSAY: Two
salmon, well done, yes?
Hello?
Nobody will listen to us.
Wondering where
her f*cking food is.
Do you get it?
Service and standards
are far more
important than
some f*cking bimbo.
Why would anyone say--
[interposing voices]
And then he told the
people back to ignore us.
That's so impolite.
NARRATOR: One hour and
minutes after opening,
and some of the red
tables have finally
received their starters.
Now the red kitchen first
entrees are about to go out.
All that's left is a piece of
salmon for the most experienced
chef on the red team.
Chris.
Yes chef?
Come here.
You're an executive chef, right?
- Yes, chef.
Yeah?
What do you think of that?
It's a little f*cked up, chef.
Sorry, I told you
f*cking earlier-- hello--
and you knew it was
f*cked up, yeah?
And an executive chef doesn't
serve shit like that, do they?
No, you apologize--
don't you do it again, OK?
CHRIS: I haven't gotten where I
am today without having skills.
I think Gordon
recognizing my talent
is going to come with time.
Send the whole f*cking
table back, yeah?
The executive chef has just sent
me an overcooked piece of shit.
Chris has a huge
chip on his shoulder.
He's an executive chef,
which basically means
you sit on your
ass all day long,
and clearly he's been doing
that for the last years.
Start the whole thing again.
Start another Wellington,
start another lamb.
NARRATOR: Chris'
fish was overcooked.
And in chef Ramsay's kitchen,
if one dish in an order
needs to be recooked, the
entire table needs to be redone.
Right away, right away.
He's a frickin' maniac.
When he threw the plate of
food back into Chris' chest,
I was like, wow, that's insane.
I'm not about to take
shit from Gordon.
I'm not a piece of garbage.
GORDON RAMSAY: Jimmy.
Jimmy, come here.
What have you done to that?
To what?
Does that look good to you?
No.
So, if it doesn't
look good to you,
why are you serving it to me?
That looks like a dog's dinner.
And you want me to
serve that in there?
No.
Then you want to walk
away winning a restaurant?
No, chef.
f*ck yourself.
Get it in the bin.
Get that shit out of here.
How can you do that?
What did we talk
about standards?
What did he say about,
if it's not right?
If it's not right,
it doesn't go out.
So you want that to go out?
No, chef.
Is that your best shot?
And what were you going
to think of me tomorrow
morning if you
watched me serve that?
You were going to think I'm
the biggest assh*le in America,
aren't you?
And you expect me to serve that?
For as long as I'm
alive, big boy,
I'm never going to
serve that shit.
My reputation's on the
line, and I didn't come
to America to look second best.
Start it again.
[music playing]
NARRATOR: It's halfway through
the first dinner service,
and Hell's Kitchen is
running much worse than chef
Ramsay had ever imagined.
While appetizers have
gone out of both kitchens,
neither team has managed
to serve an entree.
Chef Ramsay is
losing his patience.
OK, how does this
look, chef Ramsay?
What do you mean,
how does this look?
Uh, Andrew, get out of the
habit-- come here, you.
I'm not going to run to you.
I'm trying to run
the hotplate, here,
so would you be so kind
to come and talk to me?
Is that clear?
ANDREW: I firmly
believe that chef
Ramsay just doesn't like me.
Is this acceptable, sir?
Listen to me, did you
hear my f*cking question?
Yes.
Answer it, OK?
Yes.
Good.
Now what are you saying?
I'm asking you if
this looks acceptable?
Right, get on the hotplate.
You want to pick
on me, pick on me.
I don't give a shit.
And you think,
every time you want
to ask me a question, fat f*ck,
that I'm going to go down there
and run to you, when I'm
trying to run a kitchen.
You f*cking come to
me, is that clear?
Yes, it is.
Good, now what
was the question?
Is this acceptable to you?
I'll let you know.
Now, f*ck off.
GORDON RAMSAY: Andrew, he
likes to learn the hard way.
Kitchens are run on emotions.
I may get upset, but
the most important
thing is, it's not personal.
NARRATOR: In the blue
kitchen, Andrew has clearly
disappointed chef Ramsay.
Meanwhile, in the red kitchen,
Elsie is trying to recover
from her disastrous risotto.
GORDON RAMSAY: What
the f*ck is that?
Start it again.
NARRATOR: It's time
to see if this risotto
will pass the chef's standards.
GORDON RAMSAY: Elsie, the
risotto looks delicious.
Let's go.
I'm very determined.
Chef Ramsay notices--
he notices these things.
[music playing]
NARRATOR: Jimmy's been
having trouble all night.
GORDON RAMSAY: That looks
like a dog's dinner.
Go f*ck yourself,
get it in the bin.
NARRATOR: With the red
team just one dish away
from sending out
their first entrees,
Jimmy has an
opportunity to redeem
himself with chef Ramsay.
GORDON RAMSAY: Now here we go.
Jimmy, do I need to fax
you or send you an email?
I need some food out
of here, right now.
Here we go.
I had to go get a lamb.
Instead of grabbing tongs, I
just grabbed the sizzle plate
with my rag, and
all the grease came
down on top of my left hand.
GORDON RAMSAY: For as long
as Jimmy weighs pounds,
he's never going to make a great
chef, because he's too clumsy.
Jimmy's getting
burned, the kitchen
going a little nuts now.
I looked over to Carolann and
she was just standing there.
She's not even breaking a sweat.
GORDON RAMSAY: This
ticket is now starting
to be the bane of my life.
Carolann, I want you to
come out of the desserts.
I want you to get on
the stove and help.
All right.
GORDON RAMSAY: What desserts
have you sent to far?
What have we sent?
Yeah, what have
you served so far?
Why haven't we
served desserts?
Because we haven't
gotten anything yet--
Because we haven't served
any f*cking main course.
Get on the stove
and help them out.
I was doing whatever I could.
I wish I were superwoman,
knew everybody's stations.
Chef Ramsay just
really made me angry.
What happened to Jimmy?
He burnt his hand, chef.
JIMMY: It's a lot tougher
than I ever expected it to be.
I completely screwed
up, I screwed the team.
Jimmy, this is for the
fourth time, this table.
I've never seen a chef
scrub so many bits of meat
in one service.
No, f*ck, I'm not
ready for that order.
I need to put
this order in, chef.
I said no, I'm not
ready for the order.
I tried to appease every table
for the long, horrible waits
that they endured.
Why don't we have our meal?
We'd appreciate a little
bit of your patience.
I have no patience left.
Oh my god, I don't
have the potatoes.
NARRATOR: In the
blue kitchen, they're
not having much success either.
Jessica, cook it again.
NARRATOR: It's been
over two hours,
and Ralph's table still
doesn't have their entrees.
And they're fed up.
Let's go, I need the tuna now.
Go, please.
, right.
Chef, Mr, Chef?
Yes, ladies?
You hurt my friend's feelings?
I hurt your friend's feelings?
Why?
Because you told
her to f*ck off.
Oh really, did I?
OK, could you tell
her I meant it?
Jean Philippe, could you escort
these two ladies, please,
back to plastic surgery?
JEAN PHILIPPE: Ladies, ladies--
LADIES: Let's just go.
Two Wellington, one
vegetarian, one salmon, yes?
No, chef.
That ticket is gone,
they left the restaurant.
Oh for god's sake.
NARRATOR: Two and / hours
into service, chef Ramsay
has finally approved entrees
to go out of the red kitchen.
And only minutes later,
from the blue kitchen.
That one's well
done, sweetheart,
thank you very much, go.
NARRATOR: But many customers
are tired of waiting.
and are heading for the doors.
Right now, this
restaurant is just sinking
faster than the Titanic.
NARRATOR: Chef Ramsay
is desperate to salvage
the evening, and everyone
is feeling his frustration.
All you've done for the last
hour, is just stand there.
Get out of the way.
Like one big f*cking
overgrown muffin,
just standing there-- can you
help him a little bit, no?
I don't know what to do--
No talking, concentrate.
If you all just shut up,
and listen, and concentrate,
we'll do it perfectly.
It's like dealing with a bunch
of f*cking schoolchildren.
This is unbelievable.
Blue team, stop
what you're doing.
Stop what you're doing.
Forget it.
Red team, switch it off, I'm
shutting down the kitchen.
I'm so pissed off, I'm
not prepared to see
any more shit food coming out.
Shut it down.
Close it down, stop.
Close the f*cking restaurant.
Yes, chef.
NARRATOR: With the kitchen's
closed, it's up to maitre
d' Jean Philippe to
deliver the news.
The reason why I've
come to see you--
Make it good.
Yes, well, thank
you very much.
Unfortunately, the
kitchen is closed.
No, no, no, I'm not getting
my rare beef Wellington?
You are kidding me.
No.
You are kidding me.
This can't be anything
more than a joke.
Tonight Was a disaster.
We had unhappy people
in the dining room,
food didn't get out of
the kitchen, it was ugly.
It was ugly on both
sides, blue and red.
I busted my ass today,
and I'm proud of it.
And whether he acknowledges it
or not, I don't give a crap.
Bring it on Ramsay.
NARRATOR: Chef Ramsay has
to choose a losing team.
With few successes
in the kitchen,
he's using customer
comment cards
to help him make his decision.
What a disaster.
Red team, over half your diners
had a below average experience,
and they only got one dessert.
But good news is, they
liked that dessert.
Big f*cking deal.
Jeff, your performance
as a waiter--
no one liked you.
In fact, two out of three if
your tables walked out early.
It was just a horrific,
horrific, experience.
And you want to win
your own restaurant.
Blue team, Ralph,
most of your customers
said the service
was outstanding.
Andrew, you got
four desserts out.
Nobody liked them.
So the losing team
tonight is the red team.
Blue team, you didn't
win, you're just safe,
because that was a
shit performance.
Elsie, after an hour and a
half serving your starters,
you were very competent.
Elsie, risotto looks delicious.
You were the least
bad in your red team.
Elsie?
Yes.
I want you to nominate two
of your team for elimination.
Go back into the
dorm and come back
out with your two nominees.
I'm going to pick
one of them to go,
and they will be leaving
Hell's Kitchen tonight.
You've got minutes.
Move your ass.
All of you back to the dorms.
[music playing]
It's the one job that
nobody wants to do.
Nobody wants to fire anybody.
I'm not in a good
place right now.
I don't plan on
talking to Elsie
to give me another chance.
I kind of screwed
everybody tonight,
and I let my team down, I
dropped the ball several times.
f*ck yourself,
get it in the bin.
I think I probably
will be leaving tonight.
You kicked ass, though.
You feel good?
But you really did kick ass.
You really did kick ass.
Where are you going?
I just got to lay
down for a second--
Where are you going?
Go lie down with Elsie, shit.
I'm not stupid.
So what are you going to do?
You're not happy here, are you?
I didn't think
I was happy here,
but then the prospect
of actually leaving
was not a happy one, honestly.
You know, and what happens
tonight is going to happen.
If I get picked and chef
decides it's time for me to go,
well, you know what--
Enough.
You're not going anywhere.
After talking to Elsie,
I know that everything's
going to be OK.
I know I'm the first one off.
You think?
Absolutely.
None of the tables liked me.
It was just utterly awful.
Chef Ramsay, he didn't have
one good thing to say about me.
So I feel I'm in jeopardy
of being voted off, %.
Like all businesses,
you've got to make decisions
and, you know, they're
going to hurt sometimes.
But I'm not here
to make friends.
NARRATOR: With the
blue team looking on,
the red team enters the dining
room, knowing that one of them
will be going home soon.
Elsie, you have
your two names?
Yes I do.
Tell me your first nominee
for elimination and why.
My first nominee is Carolann.
Carolann and I are the
least knowledgeable
in a kitchen of this
kind of setting.
And my thought is, that if
we're going to be one man less,
maybe just one of us being
unfamiliar with things
is best served.
And second nominee
for elimination and why?
Second nominee is Dewberry.
You know if I get
picked and chef decides
it's time for me to
go, well, you know
what, it's been a good run.
Enough, you're
not going anywhere.
I thought Dewberry showed
a lack of energy and interest
in what was going on today,
and I think that lack of energy
could probably hurt the
team in the long run.
OK.
Jimmy and Jeff, boy, oh boy.
You dodged those b*ll*ts
well tonight, you know that.
Yes, chef.
Yes, chef.
Big time.
Out of respect for
Elsie, Carolann,
Dewberry, you two
step forward, please.
Carolann, tell me why you
think you should stay.
I don't think you should
underestimate somebody who
doesn't have any experience.
They may surprise you.
Dewberry, give it to me.
I do feel that I have
more of a base knowledge,
and that certainly does
give me an advantage,
and that is probably
the greatest
thing that I have to offer.
You have a great
base knowledge.
Where?
Just in general things.
Really?
That's a hard decision.
Carolann, I want you to come
out, I want to get on the stove
and help.
All right.
All you've done for the last
hour, is just stand there.
Get out of the way.
Like one big f*cking
overgrown muffin.
So my decision is Carolann.
I told you, never, ever
turn your back on the team.
And tonight you did just that.
You didn't show any interest
in the team until I told you.
This whole competition
is about teams.
Give me a jacket, now.
Hell's Kitchen no
longer needs you.
Wake up.
Yes, sir.
I am very angry, because
when you're presented
with an opportunity
to do something great,
and then you see that disappear,
it's very disappointing.
That's enough for tonight.
I've just never
been through anything
this stressful in my
life, but I'm here to win.
I was so shocked to be put
up on the chopping block.
If the next time,
it were me picked,
I would certainly
have to consider
that it would be payback time.
This is the
opportunity of a lifetime
and I'll sacrifice
anybody on my team for it.
It's Hell's Kitchen, it's
probably going to be a lot
harder before it gets easier.
That's for damn sure.
GORDON RAMSAY: Some can
handle it, some can't.
I'm not interested in
the ones that can't.
[music playing]
01x01 - Day 1
Watch/Buy Amazon Merchandise
Reality television show that uses a progressive elimination format to narrow down a field of 20 to 12 aspiring chefs to one single winner over the course of one season.
Reality television show that uses a progressive elimination format to narrow down a field of 20 to 12 aspiring chefs to one single winner over the course of one season.