01x10 - Day 10

[bunniefuu]

[theme music]

NARRATOR: Gordon Ramsay, one of

the finest chefs in the world,

came to America on a

mission guaranteeing

he would mold one of these

people into a master chef.

GORDON RAMSAY: The one of

you who excels the most,

can win your dream restaurant.

NARRATOR: In his search,

chef Ramsay challenged them--

Help yourself.

I'll do the lamb

if you can't do it.

No talking.

Concentrate.

NARRATOR: --disciplined them--

And if you'd all just shut

up, we'll do it perfectly.

Start the table again!

NARRATOR: --and pushed

them to their limits.

It's on the same table Elsie.

I know what I

can and cannot do.

GORDON RAMSAY: Hurry up.

This is one thing I can't do.

NARRATOR: Hours after

arriving, the

aspiring chefs got

their first taste

of his world class reputation.

That is absolute dog shit.

NARRATOR: That same night,

they were split up into teams

and thrown into the fire.

Tonight, Hell's

Kitchen is open.

NARRATOR: In their

first dinner service,

the teams were assigned

to work in two Kitchens--

[gasps] Oh, my god.

I don't have the potatoes.

NARRATOR: --and chef

Ramsay quickly realized,

turning one of these

people into a Master Chef

was going to be harder

than he ever imagined.

Do it again, OK?

Carolann, get on

the stove and help.

Did you hear my question?

Answer it!

This restaurant is sinking

faster than the Titanic.

Shut it down.

NARRATOR: When it came

time to send someone home,

chef Ramsey had to

choose between Dewberry,

a baker from Georgia, and

Carolann, a server's assistant

from New York.

Carolann, Hell's Kitchen

no longer needs you.

NARRATOR: In week two--

Get your fingers

right down inside.

It was so gross.

First thing in the morning.

NARRATOR: --after a slimy

lesson in squid cleaning,

both kitchens got

off to a good start

during the next dinner service.

That's nice.

There we go.

Crispy bacon, hallelujah.

NARRATOR: But it wouldn't last.

Do you really want

me to serve that?

No, chef.

GORDON RAMSAY: Move.

Start the table.

NARRATOR: In the red

kitchen, Dewberry

couldn't handle the heat.

You don't care, do you?

Not at this point.

No I don't.

GORDON RAMSAY: You don't care?

- No.

You're useless.

You know that?

I am.

Goodbye.

Dewy, Dewy!

Dewy!

He was trying to get me to

be, I guess, better than I am.

NARRATOR: When it came

time to send someone home,

it was an easy decision

for chef Ramsay.

Dewberry, never, ever

turn your back on the team.

NARRATOR: Then,

Jeff, the finance

manager from New Jersey, had a

problem with a kidney stone--

JEFF: Ah.

JESSICA: Are you OK, Jeff?

[grunting in pain]

JESSICA: Whatever.

NARRATOR: --and he

didn't get any sympathy

from his teammates.

Don't f*cking talk to

me that to me that way.

Let me finish my sentence.

NARRATOR: On the blue team,

Ralph emerged as a leader.

- You got bacon?

- No!

No.

Come on.

NARRATOR: During dinner

service, Wendy had

a hard time with the basics.

Why did you put

cold water in there?

I thought cold

water was supposed

to boil faster than hot water.

What?

NARRATOR: And in

the red kitchen,

Jeff had problems all evening.

I've never been on

a f*cking line before.

Come here, you.

Come here.

Come here.

If you don't like me, I

don't know what to tell you.

Move your ass!

NARRATOR: Then, he

cracked under pressure.

Send my ass home.

I've had enough

of this bullshit.

NARRATOR: Jeff

quitting for good was

the final straw in the

worst dinner service

in chef Ramsay's career.

Shut it down.

The blue team lost, and

chef Ramsey had to choose

between Wendy and Andrew.

Wendy, it's painful

working with you.

You know that?

NARRATOR: After being

totally disgusted

with their poor performances

in the kitchen--

This is painful!

NARRATOR: --chef

Ramsay guaranteed

safety to the team that served

all of its diners first.

We need to prove to ourselves

what we capable of doing.

NARRATOR: After a

reward of relaxation--

This is the proper

use of a cucumber.

NARRATOR: --the blue

team got off to a strong

start in the kitchen--

GORDON RAMSAY: Jessica,

very nice, the wellington.

NARRATOR: --but it

was short lived.

I want three

beautiful risottos.

NARRATOR: And then, the

red team accomplished

a first in Hell's Kitchen--

It's the final ticket.

NARRATOR: --serving

all of their diners.

Jimmy, start dancing

like a ballerina.

Move.

JIMMY: Good job, sweetie.

I'm proud of myself, and

the guys are proud of me.

NARRATOR: As best on

the losing blue team,

Jessica nominated

her friend Mary Ellen

and nobody's friend

Andrew, confident

he'd be the one leaving, but

chef Ramsay had another idea.

Mary Ellen, take

off your jacket.

You're leaving Hell's Kitchen.

NARRATOR: A week later--

We're double booked.

NARRATOR: --it was pasta

night in Hell's Kitchen--

Red team, come on.

Let's go!

NARRATOR: --and there

were two dinner seatings.

One team will cook,

and one team will serve,

then we'll turn around.

NARRATOR: The teams alternated

working in the kitchen--

I just want four

toppings from you,

Ralph, nothing f*cking more!

NARRATOR: --and

working on the floor.

JESSICA: Would you

like a tortellini?

Stop torturing yourself.

NARRATOR: The red team lost,

and Michael was told to nominate

two of his teammates.

Chris let Michael know

which way he would go--

--but Michael had his own plan.

My second nominee is Chris.

NARRATOR: Chef

Ramsey had to choose

between Elsie, a mother of six,

and Chris, and executive chef.

Chris, give me your jacket.

You're leaving Hell's Kitchen.

NARRATOR: By eliminating

Chris, chef Ramsay

sent a message that

growth and desire are

more important than experience.

In week , chef Ramsay

tested their palates.

Baby scallop?

GORDON RAMSAY: Well done.

NARRATOR: Elsie's taste buds

won it for the red team.

I'm going to teach

how to sip wine.

You go like this.

Show me.

f*cking hell.

NARRATOR: Then, he gave

the teams their biggest

responsibility yet.

The menu is yours.

NARRATOR: The red team

worked well together--

How about scallops.

Oh, yeah, scallops are great.

NARRATOR: --while Ralph took

total control of the blue team.

I've got my main,

braised salmon.

I'm not big on salmon.

I think halibut is great.

NARRATOR: In dinner

service, Andrew couldn't

deliver on Ralph's halibut.

Andrew, halibut.

Are they coming now?

Please.

Wasn't about to get

done in four minutes.

It's not chemically possible.

NARRATOR: And in the

end, Andrew and Ralph

battle for their survival.

I don't take

responsibility for that dish.

Andrew was responsible for

preparing a dish spot on.

That dish wasn't me.

It wasn't mine.

Andrew, give me your jacket.

NARRATOR: With Andrew gone, it

was down to the final five--

Hell's Kitchen

is about to change

in a very significant way.

- Thank you.

- Jacket.

NARRATOR: --and

for the first time,

it was every chef

for themselves.

GORDON RAMSAY: This is your

first individual challenge.

NARRATOR: The finalists competed

in a table side challenge.

The winner is Jimmy.

NARRATOR: The win gave Jimmy his

high point in Hell's Kitchen.

During dinner service--

- Hey, hello?

I'm trying to talk to you.

- What's this?

- I'm trying to talk to you.

Get back on your station.

NARRATOR: Things were turning

disastrous for Jessica--

It's clear you've given

up because your attitude--

I have not given up.

Well work at it!

NARRATOR: --and it wasn't

much better for Jimmy.

I'm asking you why

you're putting f*cking fish

stock on a f*cking risotto.

Get it off!

NARRATOR: After taking the

wrath of chef Ramsay for weeks--

Why is the fish in the pan?

NARRATOR: --Jimmy

finally had enough.

Why isn't the fish in--

I'm trying to f*cking

do both at the same time.

Come here, you.

Come here, you.

No.

Jimmy, you're out.

NARRATOR: In week eight,

Elsie's chicken soup--

The person winning the

challenge today is Elsie.

NARRATOR: --landed

her in the spotlight.

I'm going to

cook on television.

NARRATOR: While Elsie made

her morning show debut--

I won yesterday's

to challenge.

Way to go, Elsie.

NARRATOR: --the others

plotted against her.

You going to

carry her tonight?

RALPH: No.

[laughing]

NARRATOR: During dinner service,

Jessica got the kitchen off

to a rough start.

It may get busy, but

I'm not slopping it out.

Right, chef.

Now that looks like pig shit.

NARRATOR: To get back on track,

chef Ramsay shook things up--

Switch.

Jessica on fish.

Ralph on vegetables.

Elsie on sauces.

Michael on meat.

NARRATOR: --but the sudden

switch to starters sank Elsie--

It's on the same table, Elsie.

I'm a mess.

What can I tell you.

NARRATOR: --and the

others stuck to their plan

and didn't bail her out.

No one said a f*cking

word to me the whole night.

I don't want to talk anymore.

Elsie, give me your jacket.

I'm proud of you.

Thank you.

NARRATOR: Last week,

in Hell's Kitchen,

the final three

survival all came down

to each chef's main course--

Ralph.

- I'll take the beef, chef.

- Michael.

Tuna, chef.

Jessica you get the chicken.

Your stay in Hell's kitchen

depend on that dish.

NARRATOR: --but what the

finalists didn't know,

was that their own family would

help determine their fate.

Dinner service got

off to a smooth start.

This is orgasmic.

NARRATOR: But then,

Jessica hit a few bumps.

JESSICA: This is just the worst.

NARRATOR: Ralph and

Michael held it together--

We got it Michael.

We got this, all right.

RALPH: It's in our sights.

NARRATOR: --and the final three

accomplished another first

in Hell's Kitchen.

We have completed a

fully booked dining room.

NARRATOR: Then, the finalists

were judged family style.

All your families have

been eating tonight,

and they'll be

helping me to decide

on who has had the best dish.

My favorite

course was the tuna.

- The tuna.

- The tuna.

That's five votes

for Michael's tuna,

three for Ralph's beef, and

one for Jessica's chicken.

Jessica, deep down inside,

you know you weren't

as good as Michael and Ralph.

NARRATOR: Tonight,

just two remain.

Ralph, the -year-old

veteran chef from New York--

Woman puts [inaudible].

Let's win this thing.

NARRATOR: --and Michael,

the -year-old kitchen

phenom from Los Angeles.

All I care about is

getting service out.

This game ain't

for everybody, man.

I need to see a new gear.

MICHAEL: Throughout

this whole thing,

Ralph has always been

my biggest competition.

You want to give

me some f*cking lip.

Don't.

I'm here to win, and

I'm here to fight.

I'm very confident

that I can take him.

You address me as a chef.

Tonight, it has to happen.

ALL: Yes, chef.

Yes, chef.

MICHAEL: I will win

this, chef Ramsay.

I've got everything

on the line for this.

NARRATOR: Who will win

their dream restaurant

and claim the title Master Chef?

Three, two, one.

NARRATOR: Tonight,

on Hell's Kitchen.

[music playing]

Well done to you both.

Thank you.

Thanks.

Now, the real work

starts, because one of you

is going to win your

very own restaurant.

Now, enjoy the moment

with the family please.

MICHAEL: It was really

nice seeing my wife,

because she instantly told me,

you can win, you've got this,

you can do it.

I'm very proud of you.

I love you.

I love you.

RALPH: To see my

girl, and my mother,

and my uncle was such--

it was a great feeling.

We have had no contact.

There's no letters.

There's no nothing.

MICHAEL: It's been hell.

Are you working / ?

Yeah.

This is hardcore.

MICHAEL: I love you.

And our celebration was over.

It was short lived.

It was definitely appreciated,

but who knows what tomorrow is.

We might be skydiving

without parachutes.

I can't wait.

Bye.

Thanks.

Bye, Michael.

Good luck.

Bye, Ralph.

Good luck.

[music playing]

NARRATOR: After beating

out aspiring chefs,

Ralph and Michael know that only

one person stands in the way

of their dream, each other.

MICHAEL: Dude, I'm

worked to the bone.

It's just been

hell, and to think

about all the people that had

come through, it's like a blur.

How many was it?

people all with the same--

Dream.

MICHAEL: --dream.

Yeah.

Yeah!

Cheers.

Cheers.

Cheers.

I want this restaurant.

It's what I want out of life.

It's what I work hard for.

It's what I have sacrificed

for, and I'm going

to fight tooth and nail for it.

MICHAEL: I've just

always obsessed

about owning a restaurant.

RALPH: That's a good obsession.

I feel like a million dollars.

My desire for this is so

real, and I want it so bad.

I got to win.

I wonder what the devil has

got in store for us today.

[phone ringing]

RALPH: Bonsoir.

I need to see you guys

in two minutes, please.

RALPH: Two minutes

in the dining room?

GORDON RAMSAY (ON PHONE):

In the dining room, yes?

RALPH: Io vo.

- Thank you.

Bye, bye.

RALPH: OK.

Bonsoir.

Stupid idiots.

NARRATOR: During their

stay in Hell's Kitchen,

Michael and Ralph have

faced many surprises

from chef Ramsay.

They know by now, it's all

part of his master plan.

GORDON RAMSAY: Sit down.

Good morning, guys.

BOTH: Good morning, chef.

GORDON RAMSAY: And

congratulations.

Bloody well done.

Really well done.

It's been a long,

hard, tough journey,

and you are the final two.

The best of the best.

The biggest test ever

lies ahead of you both.

Michael, nothing

disturbs you, and you

have this really nice calm air.

There's going to have

to come a day when you

going to have to be assertive.

And you have the confidence

to tell me, from that little bit

of assertiveness that I

need coming out now, three

minutes until the starters.

Six main courses first.

You got it.

Tonight, it has to happen.

Unleash the beast.

Unleash the beast.

And Ralph, you are

the kind of man that

is, bang, , mile an hour.

Ballsy, gutsy.

I love your energy,

but sometimes you move

too quick for your own mind.

If

You're getting the pan,

you frying the tomato,

and it's splashing in

the f*cking plates,

and we can clean it.

- Yes, chef.

Because you're just banging

[inaudible] if you don't care,

and you told me,

you do f*cking care.

- I do, chef.

- So care then.

All right.

So the final two.

Who's going to win?

I'm going to win.

Yeah, I'm going to win.

That's the shortest answer

you've ever given me, Ralph.

It was the easiest question

you've ever asked me.

OK, guys, stand up.

Ralph.

Yes, chef.

GORDON RAMSAY: Michael.

Chef.

This is your final test.

Ralph, this side of Hell's

Kitchen is your restaurant.

Michael, this side of Hell's

Kitchen is your restaurant.

All right.

You're both going to

design your dream restaurant.

You're going to write

and create your menus,

you're going to run the

kitchen, and you're going

to both run your dining rooms.

You're both going to go

head to head the same night.

Now, start thinking of

your dream restaurant.

This is the test I've been

waiting for this whole time.

It's really going

to show if we have

what it takes to

run a restaurant.

RALPH: I think I have a

slight advantage on Michael.

I'm going after the win.

I pull out every stop.

I'm telling you he's a great

guy, but I've got to win.

NARRATOR: Ralph and

Michael have only hours

to transform Hell's Kitchen

into their very own restaurants.

To pull it off, chef

Ramsay is making sure they

have all the support they need.

John Janavs is our designer.

He built Hell's Kitchen.

He's going to help you with

the color, texture, fabric.

So you've got the

best of the best.

JP.

You're going to tell JP

exactly what style of service

you want to create.

And of course, your sous

chefs, Scott and Maryann.

They're going to

help with the menu.

Excellent.

You guys have got

a lot to do and very

little time to do it in.

And Good luck.

I'll be watching

every step of the way.

Let's go.

NARRATOR: First

off, for both chefs,

a crucial meeting with

John, the designer.

- Good to see you.

- Congratulations.

Thanks a lot, man.

NARRATOR: They

must make decisions

on everything, from

wallpaper and paint,

to napkins and silverware.

Talk to me.

We have a lot of

ground to cover.

I'm going for a party.

I like people having a

good time in the place.

I like very

simple, very plain.

I don't like colors.

I'm really into less is more.

We've got a big mirror

going on up there,

and maybe there's some

characters on the wall.

As far as going

back in the booth,

I'd like it to be very private.

A little privacy.

Most definitely.

- Sharing is encouraged.

- Thank you.

Thank you very much.

It's so hard to get all of

this stuff out of your brain

and out of your

mouth and onto paper.

All right.

JOHN: I'm excited,

and I hope you are.

I've got a lot of great ideas.

I think that the

customers are going

to enjoy the room that we're

going to design for them.

I'm very excited about it all.

John, thanks a lot.

I'm going to go

back to the kitchen.

NARRATOR: Next,

the finalists meet

with Jean Philippe,

who has been the maitre

d' since Hell's Kitchen opened.

He will be supervising

the front of house

needs for both restaurants,

starting with the wait staff.

OK, now, we're going to talk

a little bit about your uniform.

I think I would like to have

the men to have black trousers

and a black shirt.

You want the ladies to

wear trousers as well?

Yeah.

It's kind of sad to see

them walking around in--

Unisex?

--unisex.

Men are men, and

women are women,

and there's no reason

to dress them alike.

No.

Do you want the ladies

to wear some black panty?

Excuse me?

Mhm.

You have to think

about those things.

I'll tell you.

NARRATOR: Construction on their

restaurants begins immediately.

All right.

[music playing]

NARRATOR: Meanwhile,

Ralph and Michael

get busy on the most

critical element

for a successful

restaurant, the menu.

I took the opportunity to

write down some menu items

that I had been wanting to do,

like halibut, pheasant, duck,

short ribs.

My menu, right now,

is a work in progress.

I'm going to do sirloin steak.

I'm going to do filet mignon,

a butter poached lobster,

but I'm going to twist

them out Italian style.

NARRATOR: While Michael

and Ralph pack it in early,

the transformation of

Hell's Kitchen continues.

Construction crews work

through the night in a race

to get both restaurants ready.

In just hours,

their dining rooms

will be filled with customers.

RALPH: No paper.

No walls.

I could see the room

starting to take shape,

but the curtains weren't up yet.

I've got to get

the wallpaper done.

I've got to get the

table top ready.

I know how to work with

my imagination still.

MICHAEL: Morning, Ralph.

We said the tomato, Yes.

Provolone, yes.

MICHAEL: Nice.

Walking out, today, to the

dining room for the first time,

it's the reality.

It hit.

The place has been gutted out.

There's construction going on.

The process is happening,

and it's amazing.

RALPH: How we doing, John?

We've got a little problem.

RALPH: No.

The wallpaper company

made a little mistake.

RALPH: Yeah.

We have less than

half of what we need.

That's not going

to work for me.

JOHN: We're going to try to

ship it from Pennsylvania,

pick it up at the

airport tonight,

midnight if that's

what it takes to do it.

That's our first

snafu of the day.

John, how are you?

Very good.

Good morning.

GORDON RAMSAY: We're

opening tomorrow night.

I'm not % certain

on their styles.

This feels like it's going to

be cold, contemporary style.

Well, we're maintaining

the warm woods.

Yeah.

So while we're balancing

it with cool surfaces,

we are still tying it back

into the warm materials.

Michael's restaurant

is very Hollywood.

Fresh, very bright,

very contemporary.

The problem, sometimes, when

you've got a contemporary room,

people don't want to

really stay that long.

GORDON RAMSAY: And next

door at Ralph's, that

feels like a, sort of,

modern bistro steakhouse, no?

He's trying to

strike the balance

between a traditional steakhouse

with a couple of twists.

- I don't think that's clever.

- I agree.

It is their restaurant.

That's the most important thing.

GORDON RAMSAY: Ralph's dining

room is s art deco.

A, sort of, peasant-style

Italian cookery.

I expected someone

like him to come up

with something more original.

Well, I'm nervous.

OK.

I'd like to tell you that.

When you come

through here again,

I think you'll be a lot calmer.

I hope so, John.

Gentlemen, two

seconds, please.

I go to restaurants, and the

first thing I always look at

is their signature dishes.

People will travel

across the world

to get to any restaurant that

has a great signature dish.

Ralph.

RALPH: Yes, chef.

Signature dish.

What is it?

I'm doing a bistecca

fiorentina, chef.

It's a porterhouse steak

for two, Italian style.

Um, interesting.

I have one concern.

Can it be done for one?

I'm just telling you to think

about the practical side.

Right.

GORDON RAMSAY: Customers come

in, she wants a bit of fish,

he wants a signature dish.

He can't have it because,

already, it's for two people

only.

There has to be a

touch of flexibility

between these things.

Michael, signature

dish, what is it?

Short rib osso buco with

roasted red garnet yams.

And then, I finish it

with the natural juices

from the braising liquor.

GORDON RAMSAY: Mhm.

It's awesome.

I'd like to see both

of your signature dishes.

All right.

GORDON RAMSAY: Now.

- All right.

- Let's go.

I'm doing a porterhouse steak

for two, which is the Rolls

Royce, Cadillac, and any other

car you'd think of with all

the luxuries in the world.

That's the thing

I'm selling tomorrow

I'm selling a great steak.

MICHAEL: I chose to braised

short ribs as my signature dish

because the whole way through,

every bite that you take of it,

it's rewarded with great flavor.

Oh, that's nice.

OK, guys.

Ready?

GORDON RAMSAY: All right, Ralph.

Ralph's porterhouse steak.

It's a very masculine steak.

I really expected

something, at this stage,

a little more inspiring.

OK, Michael, bring

it here please.

OK.

Michael's short rib osso buco.

It was beautifully braised.

It was very fine.

A very, sort of,

delicate, nimble dish.

They smell nice.

They both look very presentable.

A chef shouldn't really

cook for themselves.

We should be cooking

for our customers.

So I'm not going to taste them.

We're going to put

you to the real test,

now, and take your

dishes onto the streets.

And we'll ask the public what

they think of those dishes.

Ready?

BOTH: Yes, chef.

Let's get our dishes and go.

NARRATOR: Both

Michael and Ralph have

come a long way since their

first signature dishes.

GORDON RAMSAY: Let me

tell you something.

Yes, chef.

You've got a palate

like a cow's backside.

MICHAEL: Yes, chef.

That is disgusting.

GORDON RAMSAY: Why

the Hong Kong noodles?

RALPH: Because I think

they go good with the tuna.

The tuna has got a

little spice to it.

And you work professionally

in a restaurant?

That's true.

With that shit?

NARRATOR: With their dream

restaurants at stake,

it's more important than

ever that their new signature

dishes impress the customers.

In this case, people

on the street.

OK, a little competition.

You know what I'm like

with my competitions.

We're going to have

a little battle.

So we're going to stop

customers as they walk

past-- potential

customers-- and ask

them which dish they prefer.

Oh.

And like all the

challenges, there

is an advantage for the winner.

I'll let you know that later.

OK?

- OK.

- Let's go.

Tally-ho.

Have you got two

seconds, please?

This one is made by Michael.

Will you taste it, please?

And then, let me

know what you think.

Wonderful.

Now, a little taste of Ralph's.

RALPH: That's a

porterhouse steak

with a wild mushroom ragu.

Three kinds of mushrooms, one

kind of brandy, and mozzarella.

Now, which one

would you prefer?

I like this one.

- You like this one?

- Oh, lovely.

- to Michael.

- That one.

This one, here?

Oh.

Thank you.

Yeah, I think that

me and Ralph are really

different in a lot of ways.

What he has in his charisma, I

sort of make up for in my food

itself.

GORDON RAMSAY: OK, out of

these two signature dishes,

which one do you prefer.

Quick.

I don't-- this one, i think.

That one.

I'd prefer that one.

Oh, [inaudible].

Well, I like this one.

I can't lose

another challenge.

You know, I owe it to myself

to bring my best game.

I can't let him beat me.

RALPH: Right here, I have a

grilled porterhouse steak.

It's a prime piece of meat.

Only % of the meat in this

country is graded prime.

That's one of them right there.

This is the finest piece of

meat you're going to find.

- Let me try this.

- Get in there.

GORDON RAMSAY: Let

him eat, Ralph.

For God's sake.

RALPH: I'm just

telling him what it is.

Like a Cadillac, right?

Power steering, power brakes,

power windows and [inaudible]..

And what do you have here?

So these are both

signature dishes.

One from Ralph, and

one from Michael.

Oh, my god.

It's going to be his.

Ralph tends to panic

once he's losing.

So in the state of panic, he

becomes like a salesman trying

to sell polish or dusters.

Prime meat.

Only % of the meat in

this country is prime.

That's one of them.

Porterhouse, grilled.

The chef's special recipe.

Taught me everything I know.

Wild mushroom ragu.

Cremini mushroom, shiitake

mushroom, Morel mushroom.

[inaudible] .

Oh!

GORDON RAMSAY: So which

one would you prefer?

- Probably the prime rib.

- I think I like this one.

You think you like the steak.

He was almost forcing the

customers to tell that his

food was better than Michael's.

I like this one.

Thank you very much.

GORDON RAMSAY: One made by Ralph

opposite one made by Michael.

Out of those two dishes,

which one would you prefer?

I like this one.

Beautiful.

Which dish would you

go to a restaurant for?

That one.

I have to say,

I like that one.

No!

- This one.

- This one.

Thank you.

- That one.

That one.

I like this dish, but

I like you more than him.

Ralph, he's a great salesman,

but my food definitely

did the talking for me.

I totally blew him

out of the water.

It's all good.

to .

Yeah.

Yeah, not bad, but

bit of a white wash.

Michael's dish had an

unfair advantage in the fact

that his dish was

built for street food,

and my dish was built to be

served in the dining room.

Whatever, I'm going

to win tomorrow.

So it doesn't matter.

- Right, shall we go?

- Yes.

- Yeah.

Yeah, we've got a

restaurant to open.

- Hell yes.

- All right.

Two restaurants to open.

NARRATOR: After being away

from their restaurants

for a few hours,

Michael and Ralph

eagerly check the progress

of their dining rooms.

Nice.

Overwhelming is a word

that could describe

the amount of detail

that has to be done

in the next hours or less.

Hey, John.

JOHN: Good to see you.

RALPH: Good to see you.

I was just looking

at the drapery work

going on and making

some decisions.

RALPH: It's a little different

from what I envisioned.

JOHN: It's going

to look beautiful.

I think, as they

progress, you'll

get a clearer and clearer idea

of what it really looks like.

RALPH: Right now, I feel

they we're hurrying,

and when you hurry, you never

get exactly what you want.

Again, it's Casablanca meets

the speakeasy meets Ralph.

JOHN: Meets Ralph.

Yeah.

MICHAEL: You know,

it's a really great

feeling to see your vision start

to take a tangible presence.

It's really cool.

We've made a lot of

progress since this morning.

I love the backlights.

JOHN: And the wallpapers

looking terrific.

MICHAEL: Yeah.

That is a pretty

nifty fixture.

NARRATOR: With the dining

room starting to take shape,

the chefs return to the

kitchen to focus on their food.

They know they're only

hours away from taking

charge of their own Kitchens.

GORDON RAMSAY: Michael,

Ralph, two seconds, please.

How are you feeling?

- Good.

RALPH: Great.

- Yes?

Yes.

Now, tomorrow

night, you're both

going to be running your

very own restaurants,

and like all good

restaurants, you're

going to be running it

from the central point

of control, the hot plate.

BOTH: Yes, chef.

NARRATOR: The pass, also

known as the hot plate,

is where the head chef

controls the kitchen.

Until now, it's been the

sole domain of chef Ramsay.

One Caesar salad, one

tomato soup, one risotto,

one spaghetti and lobster.

Eight minutes on the hot plate.

NARRATOR: This is where

he calls out the orders

and also maintains

quality control.

That looks like

a dog's dinner.

Go f*ck yourself.

Get it in the bin.

Now, we're going to take it

in turns running the hot plate.

And we're going to cook

for the construction

team that are actually making

your restaurant as we speak.

Hey, guys.

You're all going

to get fed tonight.

[cheering]

GORDON RAMSAY:

Yeah, there you go.

Yes.

They sound hungry.

Yes, they do.

You have got to treat this

as if this is your restaurant.

OK, ready?

RALPH: Ready.

Yeah?

Ralph, you jump in the kitchen.

Michael, you're on the hot

plate with me, first, yes?

Let's go.

I'm getting a little

nervous stepping into Chef

Ramsay's shoes, his shadow.

It's tough.

Risotto.

The salmon.

Salmon.

And panna cotta.

Thank you.

Caesar salad.

NARRATOR: This dress rehearsal

will give chef Ramsey

an indication of how well

Ralph and Michael will run

their Kitchens tomorrow night.

First ticket, please.

Thank you.

GORDON RAMSAY: Ready

for the first order?

Yeah.

Take it away.

MICHAEL: All right,

you guys, listen up.

I've got two tomato soups, three

Caesar salads, one risotto.

Second course, two

lamb, two wellington,

one salmon, one risotto.

- Yes, chef.

Yes, chef.

MICHAEL: Thank you.

I think I'll have the edge

over Michael at the pass,

because he doesn't

have a booming voice.

GORDON RAMSAY: Two things.

First and foremost

important, not loud enough,

and you read it out like you

were reading a dictionary

or a bedtime story.

You've got to be vibrant.

And if they can't hear you,

position yourself under hear

and come under the hot canopy,

and then, bam, back over.

Up and over.

There's nothing worse

when you're just

about to start a

really busy night,

and your cooks can't hear you.

Michael may be a talented chef.

However, if you can't bring

it together on the night,

then you're going to sink.

One big shot at this, and

you've so got to get it right.

MICHAEL: My politeness

is really a down fall

in the Hell's Kitchen, here.

I too easily become

friends with somebody,

and it's something

that I have to learn

how to get under control.

All right, you

guys, away table .

These two are well done.

Voila.

We have out well

done beef wellington.

GORDON RAMSAY: Michael,

he hadn't said anything

to any of his team, and

then all of a sudden

he just put his head down

and he turned around at them

and said--

GORDON RAMSAY: And I thought, my

god, that came out of the blue.

I wouldn't expect something like

that to come out of his mouth.

Yes, chef.

Thank you, chef.

However, he started

understanding how he has

to put energy into his team.

MICHAEL: Hey, you guys, clear

this down and we're done, OK?

RALPH: Yes, chef.

NARRATOR: As the kitchen resets,

new orders are being taken,

and Ralph takes his

turn at the pass.

OK, listen up.

Two guests, table .

One risotto, one Caesar salad,

one lamb requested medium.

ALL: Yes, chef.

You know there's no place I'd

rather be other than sitting

in that hot pass.

It's second nature to me.

Pick up.

Service.

.

One more table.

Listen up.

Two covers, table .

One tomato soup, one Caesar.

Ralph took to it like

water off a duck's back,

just straight at it.

Boisterous, charismatic.

One lamb, one wellington.

Lamb requested medium-well.

Wellington, medium-well.

ALL: Yes, chef.

He's someone

that you'd wake up

and say, OK, I'm going

to cook for this bugger

because he knows his stuff.

Let's go, let me have a

little movement, please.

How long on the risotto?

Michael, how long on

these starters, please?

MICHAEL: Plating right now.

RALPH: Michael I have

people waiting for starters.

RALPH: Yes, chef.

This is your reputation

on the line, now, tomorrow.

Don't forget that.

- Absolutely.

NARRATOR: With Ralph

excelling at the pass,

Michael is looking to expose

any weaknesses Ralph may have.

I wanted to make risottos

the whole night without crab.

I was just seeing what I could

slip past Ralph, tonight.

Ralph, you have to taste.

I tasted it.

GORDON RAMSAY: You tasted it?

Yes.

MICHAEL: In my head, I

was just sort of laughing.

I can't believe he's

letting them go like that.

RALPH: Jean Pierre,

away, please, table .

Jean Philippe.

JEAN PHILIPPE: He keeps

on calling me Jean Pierre.

My name is Jean Philippe.

I have been working, now, for

so many weeks with the man,

and he keeps on

calling me Jean Pierre.

I'm going to k*ll him.

I'm telling.

NARRATOR: Ralph failed

to notice that the crab

risotto is missing the crab.

What kind of risotto is that?

It's like mushroom and crab,

but there's no crab in it.

OK.

Lamb, medium,

Salmon, how long?

- Right now.

- Right now, chef.

Right now.

JEAN PHILIPPE: Ralph.

Yes.

JEAN PHILIPPE:

We've got a problem.

The risotto is bland, and

he's telling me as well,

how dare could

you call it a crab

risotto without crab in there?

GORDON RAMSAY: There's

no crab in there at all?

There's no crab

in the risotto?

GORDON RAMSAY: Did you taste it?

- Yes, I did, but I didn't--

GORDON RAMSAY: Go on, big boy.

Taste it quick.

So we've got a construction

worker with a hard hat

on sending his risotto back

because it had no crab in it.

I mean, that's got to be the

biggest kick in the bollocks.

Michael, what are

you doing to me?

What did I do?

RALPH: There's no crab

in the crab risotto?

GORDON RAMSAY: Ralph,

you should know that.

Yeah, and that's why you've

got to taste everything, yeah?

You're in control.

You're in the driving

seat, and you should spot

those kind of things, yeah?

RALPH: Yeah, risotto without

crab makes me look like an ass.

I can't have a crab meat risotto

and not have crab meat in it.

It went out.

It came back to haunt me.

How long on the risotto

with crab and salt.

MICHAEL: One minute.

Idiot.

MICHAEL: Sorry, chef.

Don't sorry.

Can I have you

taste this, chef,

to make sure it's perfect.

- Oh, I'm going to taste it.

Don't you worry.

GORDON RAMSAY: Michael

had Ralph look stupid

and took him down big time.

That was an interesting

lesson, but a very clever move

from Michael's behalf.

Ice cold, the crab.

MICHAEL: You got it.

Ice cold.

I got a freezer burn.

Salmon's broken.

Are you happy with that?

You're in control.

Your restaurant.

If you run it like

this tomorrow,

we're in f*cking

trouble big time.

Go.

Ralph's biggest downfall

is he'd rather just

throw the food out and get

clear then control the food

and maintain standards.

GORDON RAMSAY: Ralph and

Michael, please, two seconds.

Just two seconds.

Quick.

We've got to do better

than that tomorrow.

Both got strengths

and weaknesses,

but I think we've both

got more weaknesses

than strengths right now.

Michael, you are

running your staff.

Your staff are not running you.

Ralph.

Yes, chef.

Assertiveness,

strong, up there.

Quality wise, down there.

GORDON RAMSAY: If you could

take Ralph's assertiveness

and insert that

in Michael's body,

I think you've got yourself

a very talented chef.

Ralph, it's your

restaurant tomorrow.

And Michael, it's your

restaurant tomorrow.

And if you both

run it like that,

it's not going to be a

good result at the end.

In regards to Michael, if

he set me up, he set me up.

Bottom line is it's my

job to catch the crab.

It made me stronger,

truth be told.

So if he did attack me, I thank

him for it, because tomorrow I

will never let that happen.

GORDON RAMSAY: Any questions?

Let's clear down.

I'm really going to have

to do some soul searching

and somehow turn off part

of me tomorrow night,

and just transform

Dr. Jekyll, Mr. Hyde.

In other words, I need to

become more like chef Ramsay.

Let's go, dirty bowls.

Come on.

Dirty bowl.

Come on.

I don't f*cking care.

No, don't f*cking talk.

I'm going to talk to you.

When I'm done talking to

you, you shut your mouth

and you work.

- I suggest you shut your mouth.

Work, do something.

Hey, hey, come

here, come here.

Now get away and

lose some weight.

Come here, you.

Come here, you.

Go for a walk and

lose some weight.

[laughing]

Michael's a rather

soft spoken guy.

So it's something that he's

certainly going to have

to work on for tomorrow night.

Piss off.

w*nk*r.

You address me as chef, OK?

Just trying out

my assertiveness.

I like it.

I like it.

I like it.

I'm worried that

I have to yell

and I'm worried that I have

to be a little more assertive.

I just really need to learn

to vocalize my thoughts.

I don't want it to become

an issue tomorrow night.

All right, chef Ramsay.

I don't think that you

believe I can pull this off,

but you've put me in the

opportunity to excel and take

what I want on my terms.

I'm going to get

some sleep here.

Tomorrow, you don't know

what's going to hit you.

NARRATOR: This is the

day Michael and Ralph

have been working towards since

they arrived in Hell's Kitchen.

They only have hours

to make sure everything

is ready for the grand

opening of their restaurants.

Today is game

of the World Series,

The Super Bowl, the Kentucky

Derby, wrapped up into one.

Baked lobster, then roasted

bell peppers, grilled corn.

I have a battle plan.

I know what I need.

I have my prep lists.

I just need to work my

ass off and outwork Ralph.

OK.

What do we got?

Now, this is what

I'm talking about.

When I entered the

room today, there

had been substantial change.

The wallpaper looks awesome.

The lights look awesome.

Brick on the walls.

There's a harlequin

finish between the brick,

kind of like jockey racing

silks, and I like ponies.

So I'm very happy with

everything so far.

Exciting, exciting, exciting.

JOHN: Good morning to you.

RALPH: Good morning, sir.

How are you?

The wallpaper came in.

So that's a plus.

Mid-afternoon, we'll

be done with that.

I'm easy as long as I'm happy.

I like the way that even the

shadow cast on that brick wall

is pretty groovy.

The room speaks for itself.

This is all pretty incredible.

In less than hours, we've

gone from one restaurant

to another.

All right, groovy.

I've got to make some osso buco.

JOHN: All right.

- You do what you do.

I'll do what I do.

MICHAEL: This is

going to be awesome.

The designer, John, has

really done a great job

of putting my vision out there.

Oh, nice.

The most impressive

thing, I think,

is the incorporation of wood,

and the panels that he put up

were absolutely perfect.

I really haven't

had any snags yet.

Cross my fingers.

JOHN: Michael, good morning.

Good morning.

How are you?

Good, how are you?

Couple of things

we've got to cover.

The booths were supposed

to be in here already.

I don't have them yet.

All right.

That sucks.

JOHN: So that's

problem number one.

Item number two.

You're a little bit

too cool, tone wise,

and I am really tempted to

paint the beige section red.

What do you think?

Yeah, it's really hard

without the Booth's to imagine.

No, I understand.

Willing to take the chance?

MICHAEL: Yeah.

We'll put the

crews to work on it.

It's OK.

I appreciate the honesty.

All right.

I'm way anxious right now.

I've got some problems

here I've got to deal with,

and there's a lot to do.

GORDON RAMSAY: Michael,

Ralph, two seconds, please.

Nice spin.

Good morning, guys.

BOTH: Good morning, chef.

I like it when you're

standing there with your arms

over one another.

Yes?

There you go.

Right.

Tonight's the night.

Hours from now, both

of your restaurants

are going to be

open, and one of you

is going to be crowned the

winner of Hell's Kitchen.

How does that feel?

Feels great.

MICHAEL: Oh, Yeah.

Now, the last and most

important thing of any business

is your kitchen staff.

OK?

And I've handpicked each

and every one of these,

and they've also worked

alongside me in my kitchen.

Ready?

Yes, chef.

Meet your staff.

Good morning, everybody.

You don't care do you?

- No.

- You're useless.

You know that?

- I am.

Goodbye.

Wendy.

Oh, my god.

I don't have the potatoes.

Excellent.

You're beautiful.

Andrew.

Right when you thought it was

safe to go back in the kitchen.

Listen to me.

Did you hear my

f*cking question?

- Yes.

- Answer it!

OK.

Yes.

Good.

Jimmy.

Hey.

Why are you putting fish

stock on a f*cking risotto?

Get it off!

Elsie.

Come on, you've got to

get it together, sweetheart.

OK.

I'm going to get it together.

I'm going to walk around--

- So talk to me.

--and go back

into the kitchen.

Big, deep breath.

One minute out there.

Hello?

- Yes?

And when you come back,

you come back to me.

Yes, sir.

GORDON RAMSAY: Move.

Jessica.

All you're

shouting out of there

is, I need more

time for a lobster.

Hello?

Yeah.

I need a time!

I have no idea what

the f*ck I'm doing.

GORDON RAMSAY: OK.

Good morning, team.

ALL: Good morning, chef.

Michael, yesterday,

you won the challenge.

You get to pick first.

One at a time.

MICHAEL: That's tough.

No conferring with Ralph.

I'm not conferring with him.

I pick Jessica first.

ALL: [laughing]

Jessica was mine.

He knew it.

That's why he took her.

OK, Ralph, who

is your first pick?

My first pick, chef,

is going to be Andrew.

Andrew.

Do me a favor

and f*cking listen.

If you want to give me

some f*cking lip, don't.

I'm not giving you lip.

I'm just saying, don't

freak out over the f*cking--

Hey, you know what?

This ends now.

No more bullshit in

the kitchen, all right?

Michael, are you ready

for your second choice?

Yeah, my good friend,

[inaudible] Jimmy.

I need that guy.

GORDON RAMSAY: Jimmy, join

Jessica and Michael, please.

Ralph.

RALPH: Chef?

GORDON RAMSAY: I could see the

look of dismay on Elsie's face.

I thought they both would

have gone for Elsie first

and almost have a bit

of a scrap over her.

Ralph.

Chef?

GORDON RAMSAY: Select your

second member of your team.

RALPH: Wendy Liu, come on down.

Ralphie.

RALPH: When it came down to a

choice between Wendy and Elsie,

I chose Wendy.

I look in her eyes and

I know what she can do.

I saw Elsie not

cohesive in the kitchen.

Elsie Stayed around.

She was great in challenges,

and she got great taste buds,

but line service hurt her.

OK.

Michael, last pick for you.

Who's it going to be?

I love you, Dewberry,

but it's going to be Elsie.

That's OK.

ELSIE: Well, I gotta say, I

was a little insulted that they

waited so long to choose me.

Am I bitter?

Yeah.

Not by default,

chef, I will gladly

take Mr. Dewberry on my team.

Just don't put me on meat,

and we'll be OK, won't we?

Surely your

Wellington is rested.

f*cking hell.

GORDON RAMSAY: God almighty.

What are you trying to do?

I'm confused.

I don't know what I'm doing.

DEWBERRY: It was fully expected

for me to be picked last,

and Ralph was so

graceful about it.

I definitely plan to do the

most that I can for Ralph.

Let's get cooking.

I think, for Ralph and Michael,

the most important thing they

can do now is really get

together with their team

and start establishing

camaraderie.

All right.

Number one, I want to

bring you up to speed

on what we're doing over here.

And when it's all

said and done, if you

guys would like to

help me win this,

I would be very appreciative.

ANDREW: Of course, there's envy.

I wish I was Ralph, tonight,

and it was my kitchen.

After everything that

happened between me and Ralph,

I don't know if I necessarily

feel comfortable in there.

RALPH: All right.

Let's get suited up, and

I'll be waiting for you.

OK.

ELSIE: How do you feel?

Good.

I'm pumped, dude.

I was really hoping to have

a bunch of professional cooks,

but I've got to deal

with what I got.

So what's for dinner?

MICHAEL: All right.

First course is like a

little seafood sampler.

Oysters, stone crab, and prawns.

Perfect.

We'll make sure you win.

Thanks, guys.

And I'm glad that I

got the three people

that we wanted to hire back.

JESSICA: I Wanted to

be in Ralph's kitchen.

He's my boy.

I always had an

alliance with Ralph.

RALPH: I love you, little one.

JESSICA: I love you too.

I love Dewberry, but I

really hope that that's

a handicap for Ralph.

These things are what's going

to be the details of success,

tonight.

The attention to detail,

which is something

that we've been schooled

and thought about since we

got here.

And I'm not going to

let that thing go by me.

Not tonight.

No way.

I made a little list for

myself of points of success.

So I had my team read them

for motivational purposes.

This is number four.

Do one thing perfect

and not two OK.

Tonight, I'd rather

have absolute perfection

on everything, then,

eh, on three things.

I will be working the

hot pass as the chef has.

Calling, awaying, standbying.

Are you doing it

in the same manner?

RALPH: Same manner.

- OK.

With Andrew, I'm concerned

that he might get a little all

over the place during things.

In regards to Wendy, I

think she could crumble

under line heat service.

Dewberry has walked off

the line once before.

I got to keep that in

the back of my head.

What I need, today, is strong

people doing a good job.

My professional

career is on the line.

Get that going now.

I'm going to get him on

something, him or something.

Everybody's got a job to do.

NARRATOR: With so much at

stake, Michael and Ralph

have to rely on their

former competitors

to work for them,

not against them.

MICHAEL: All right.

You guys ready for stuff to do?

Brand new menu.

One day.

No idea what's going on.

No problem.

My dream is in your

guys hand, right now.

I couldn't feel

any more confident.

All right.

Andrew, mathematically,

we've got about two minutes

and those pumpkins

got to be in the oven.

ANDREW: I'm working on it, man.

RALPH: I want to be able

to get all this prep done

within four hours.

Right, we've got people times

is hours of manpower,

right now.

Do you understand?

I can afford no error?

Do what?

Where am I?

HELEN HARWELL: Michael, can

you come over here a second?

The booths are

actually coming in.

MICHAEL: All right.

These are perfect.

HELEN HARWELL: Great.

MICHAEL: This wouldn't have

been the same without leather.

HELEN HARWELL: Yeah.

Hey, Ralph.

Hey, Jean Pierre.

How are you?

Jean Pierre?

If you call me, one

more time, Jean Pierre,

I'm going to k*ll you.

Since we opened Hell's

Kitchen, I've been pushed--

Don't get in my face, buddy.

--yelled at.

No, you.

Where's the food?

JEAN PHILIPPE: Whatever is

going to come to me tonight,

I'm going to give it

to Michael and Ralph.

I'm just neutral person.

I would like to introduce

you to your staff.

OK.

Well, everybody, welcome

to Frank and Lulu's.

People might ask you, why is

the name of the restaurant

named Frank and Lulu's?

They are two people that

are dear to my heart.

One of them is my dog.

One of them is my friend's dog.

And I think they sound

like a steakhouse.

So Frank and Lulu's is the

name of our restaurant.

Say it with me out loud.

ALL: Frank and Lulu's.

Excellent.

Great.

MICHAEL: Hi, guys.

Hey.

Hi.

MICHAEL: So before

I go to the menu,

I'm trying to be like, kind

of, hip, cool, trendy place.

I'm not trying to have the

service overshadow the food.

Sort of compliment it.

Where does the name come from?

MICHAEL: Lola is my wife's

name, and Lolapop, that's

one of my pet names for her.

I thought it worked really

well with the restaurant.

I love her, and

this is all a start

to a future for me and my wife.

That's what tonight

means for me.

Oh, whew.

NARRATOR: The kitchens

are working furiously.

In the dining room,

both restaurants are

getting their final touches.

RALPH: All right.

Andrew, can you get

those artichokes

on the water in minutes?

The whole box?

RALPH: Can you do it?

No way.

Can you make it ?

ANDREW: I'm pushing it.

Turn the gas on, man.

NARRATOR: With an

hour and a half left,

Andrew is cutting it close.

Ah!

f*ck me.

Andrew cut his hand trying

to peel the artichokes,

and I think he did

pretty badly, and it

looked pretty bloody and gory.

- You're going to the hospital.

You're taking him?

Release.

I have to be back here

as soon as possible.

I'm not letting his ass down.

Absolutely, I'm working.

- OK, guys.

Come on.

Andrew had to go

over to the nurse.

He cut his finger.

Beautiful.

Andrew cut himself an hour

and a half before service.

That put us right to the edge.

Andrew is going to the hospital.

We're one man down.

I'm counting on you.

Hurry up.

ANDREW: I cut my finger.

I got to go to the hospital.

It's like, oh, my god.

I don't want to let Ralph

down or let the team down.

RALPH: Just because

we're a man down.

Absolutely refuse

to lose, tonight.

Let's go.

ANDREW: This sucks.

[knocking]

GORDON RAMSAY: Come in.

RALPH: Chef.

Looks like Andrew--

What happened?

He was turning artichokes

and got his finger.

Is he going to be

back for service?

I don't know.

Is there a plan in your mind

if he's not back for service?

Scott was going to

be on the vegetable.

Andrew was going

to be on the meat.

Yeah.

Right now, since I

have to be on the pass,

I'm going to be on the

pass and the vegetable,

pretty much working

simultaneously

in both stations.

It's the only answer I have.

GORDON RAMSAY: Adaptation.

You've got to.

OK, not good.

One man down already.

RALPH: No.

We haven't even started.

RALPH: No.

GORDON RAMSAY: Right.

Reveal the restaurant.

RALPH: Come.

Thank you.

So first thing,

impressions are what?

We're walking in.

Guests have arrived.

NARRATOR: With only one hour

left until his grand opening,

Ralph is feeling confident about

the look of his dining room.

GORDON RAMSAY: It looks warm.

It does really look warm.

These are beautiful.

RALPH: Aren't they great?

GORDON RAMSAY: Oh,

they're beautiful.

RALPH: Chrysler

building in design.

GORDON RAMSAY:

s aren't they?

It's lovely.

And, you know, that's

what the whole place is.

The place is a throwback to

the roaring ' s, is my design.

GORDON RAMSAY: It looks

rich because of the drapes.

Yeah.

It's a little bit

Baroque and sumptuous.

RALPH: Yeah.

So that relates to

my menu being rich?

The menu is certainly rich.

A classic Italian steakhouse

is my interpretation thereof.

Ladies, gentlemen,

good evening.

So what's the idea behind this?

RALPH: At the old classic

Italian restaurants,

a waiter always

had a red vest on,

black pants, and a black bow

tie going on with a white shirt.

Since I'm not

crazy about that, I

like a little modern tip to it.

A nice red shirt.

It's got a little shine to it.

The tie is modern.

For the women, a little

bit of the fishnet

stocking, but a tight fishnet.

Nothing too over the top.

We have a nice skirt with a

little bit of a slit going

on there someplace, right?

GORDON RAMSAY: I think the gents

look quite smart, very dapper.

I think the ladies

look like old grannies.

RALPH: Yeah?

GORDON RAMSAY: Like you're

going to see your grandma.

Do you feel like grandma's?

ALL: Yes.

GORDON RAMSAY: You do?

Yes.

OK, grannies, go

around the corner

and scratch your fannies.

OK, Ralph, I'll see you later.

RALPH: All right.

Thank you.

Sometimes it's--

it's too much.

But that's OK.

OK.

All right.

Because they're not going

to have crackers at all.

JIMMY: Michael,

where are my steaks?

You're steaks

are in the walk-in.

GORDON RAMSAY: OK, Michael.

- Yes, chef?

GORDON RAMSAY: Ready to

show off your dining room?

MICHAEL: Yes.

- Yes?

I can't wait.

Let's go.

NARRATOR: It's time

for Michael to show

his restaurant to chef Ramsay.

MICHAEL: Nice, huh?

Wow.

Wow.

First thing you realize when

you come into this dining room,

you know you're in California.

It's bright.

It's pretty.

It's glamour.

It's nice.

Yeah, that's the kind of

Place I would want to sit,

on those nice leather seats.

MICHAEL: The leather booths

are what tied the whole thing

together for me.

That's what really

made it happen.

Without that level

of sophistication,

I would be quite

nervous, because you've

got all square tables here.

And it's quite difficult

to make that work

with all square tables.

Now, there you go.

See.

Comfortable.

Nice back in the corner, here.

GORDON RAMSAY: Because it's

not cheaply put together.

I love the natural

glass of the back.

Lighted but very simple.

Who's serving your food?

MICHAEL: My wait

staff is over here.

GORDON RAMSAY: Yes, very good.

So you want the girls

dressed up like guys,

and you want the guys

dressed up like girlies.

MICHAEL: Yeah.

- Yeah?

And what's with the

tie on the girls?

MICHAEL: It's a fashion thing.

GORDON RAMSAY: That's

sexy with a tie.

And you guys in

your black t-shirts.

You like ballerinas.

Yeah?

OK, ballerinas, go off

and get your tutu's.

Good luck.

- Thank you, chef.

Back in the kitchen.

Here we go.

NARRATOR: The pressure

is on in Ralph's kitchen.

There's no sign of

Andrew, and the team is

rushing to pick up the slack.

RALPH: What we need to do

right now, Wendy, triple speed.

Triple speed.

Dewberry, those

deserts, you have

minutes to get everything done.

Let's go.

DEWBERRY: All right.

RALPH: We're one man down.

ANDREW: You've got

one man back up.

Woo!

Andrew!

Oh, my god.

[laughing]

I told you.

That's what I'm

talking about, baby.

Have no fear.

Stitches are here.

All right, Andrew,

good to have you home.

ANDREW: As minor as

the cut was, I only

really did get four stitches.

There's no way I

was missing service.

Not a chance.

I wasn't going to

let you down, buddy.

I didn't think

you were going to.

Michael, two seconds, please.

Ralph.

Yes, chef.

Quickly, please.

OK, guys.

Literally minutes

away from opening.

I just want to say, well done.

I'm really impressed.

What you've both done

out there is beautiful.

All credit to you guys.

That's why you still here,

and tonight's your night.

I, personally, will be

spending equal amounts of time

in both your kitchens

shadowing you both.

Not running it.

Not dressing, not

serving, no calling.

Shadowing it.

Your restaurants, your kitchens.

Run them your way.

And remember, there's only

one of you who's going to win.

Are you both ready?

RALPH: Yes, chef.

Yes, chef.

Here we go.

Yes, chef.

You have julienne over there?

NARRATOR: Now dressed in

the attire of a head chef,

it's time for Ralph

and Michael to take

command over their teams.

Today is the single most

important day of my life.

I have an opportunity,

here, of a lifetime.

There was only one person

that could be up here,

and you guys have worked

really hard today.

You made me feel good.

There was no

bitterness, nothing.

You guys have really

encouraged me this whole way.

Those guys, it doesn't matter

what you see, what you hear.

You know that they're

all going to be sweating,

and Ralph is going to be

trying to do everything

and he is going

to be everywhere.

We're set.

We worked our ass off.

So let's go, man.

JESSICA: Yeah.

JIMMY: Yes, chef.

Let's do it for everybody.

Thank you, guys.

- Really.

MICHAEL: Yeah, thanks.

Dirty bowl, Jimmy.

Andrew, Wendy, Dewberry.

Chef.

We've come very

far, so far, today.

We had a minor injury

and a little setback.

That doesn't stop us.

And we've turned up the speed.

We're ready to go.

What I need from you tonight is

to reach within, to dig in deep

and give everything you

possibly can, right now.

Remember those rules of service,

that we talked about before,

about doing everything perfect.

Perfection, never

losing control,

these are things that

we need to do tonight.

I need absolute perfection

and absolute professionalism.

Can you do that for me?

- Yes.

ANDREW: You got it.

WENDY: We're in

a tough situation

because we can

only push ourselves

so far, especially because

there's nothing in it for us.

Hope we k*ll them.

Let's show them what time it is.

Let's do it.

NARRATOR: Since

Hell's Kitchen opened,

people have come to

this establishment

to experience Gordon

Ramsay's world-class cuisine.

Tonight, Chef

Ramsay's two proteges

will make their debuts.

Welcome to Lola Pop.

Welcome to Frank and Lulu's.

NARRATOR: Once

again, the customers

will play a large role in

influencing Chef Ramsay's

decision on who gets

rewarded with the opportunity

of a lifetime.

OK, Michael, Ralph,

doors are open, yes?

Good luck.

No, I want a hug, man.

GORDON RAMSAY: Let's go.

Hey.

Good luck.

For the main course, I'm

going to have the filet mignon.

I'll have the butternut

squash to start.

And then, I'll have the

New York steak, medium.

All right.

Table four, four guests.

Two foie gras, one

soup, one salad.

On second order, two New

Yorks, one lobster, one duck.

You guys got to talk out loud.

ALL: Yes, chef.

OK.

Team, listen up.

Two guests, table two.

One ravioli, one scampi.

Main course, two filet.

ALL: Yes, chef.

RALPH: Thank you.

NARRATOR: The first

orders are in,

and it's time for

Michael to prove

to chef Ramsay he has what

it takes to lead a kitchen.

All right.

Two steak, one

lobster, one halibut.

I have one lobster ready.

Wasn't there one lobster on one

order and you told me to wait.

No, wait.

You guys, scratch that.

Don't listen to what

I said, all right.

One seafood, two foie gras,

one carpaccio in the pass.

Yes, chef.

JIMMY: At the beginning

of service with Michael,

he actually got a little

lost, a little caught up.

He was mixing up tickets.

It got confusing.

MICHAEL: Stick that

New York up there, OK?

Don't you want the the osso

buco on the New York now?

GORDON RAMSAY: Unfortunately,

Michael's brigade

has switched off.

So they're, now, all

cooking as individuals,

and no one is cooking as a team.

Secondly, it's not their

fault because they're

not being led as a team, and

there's nothing happening.

It's gone quiet, and Michael

is not communicating with them.

Bad sign.

Foie gras, you guys.

All right.

One soup, two foie

gras, one carpaccio.

NARRATOR: Despite Michael's

struggle to earn respect

as a head chef,

appetizers are making

their way to the customers.

Meanwhile, Ralph is trying to

keep his kitchen on schedule.

RALPH: Don't get rattled, Wendy.

Everything is going perfect, OK?

Just keep pan's hot.

sh**t, I need pans.

OK.

One ravioli, one

fig, two scampi.

You're on the order,

right now, yes?

Yeah, did you just

take one scampi, two fig?

I said--

WENDY: I thought you said two.

--two scampi, one

fig, one ravioli.

OK.

Ralph, I just need you to

slow down just a little bit.

RALPH: All right.

You know Wendy.

She got a little nervous.

She got a little g*n shy.

I had to walk away

from the hot pass

to go over there and help

out to make sure it worked,

and as long as nothing

suffered, I think I did my job.

Where are you

sauteing the shrimp?

Oh, I thought we were

going to do it in the pan.

OK, got it.

That's the part I

was confused about.

Ralph's very vocal,

very confident,

but, unfortunately, nothing's

coming out on the starters.

So he's spent more

time, actually,

on the starter section than

he has on the hot plate.

A chef never leaves

the hot plate.

So far, he's been on the

starter section for minutes

and hasn't been on his

hot plate twice yet.

So not a good start.

Let's not fool around.

Let's get another pan

ready for two scampi

right after that, right?

Now, I'm confused.

NARRATOR: Even though

Ralph's kitchen

is struggling to get

his appetizers out,

he has a backup plan.

His antipasto cart.

Snacks.

Cheese.

Woo-hoo.

NARRATOR: This

strategy is not only

keeping his customers happy,

it's giving his kitchen

some breathing room.

An hour and minutes

into dinner service.

Michael's diner's

have now received

all of their appetizers--

It's good.

NARRATOR: --and a

little something extra.

JEAN PHILIPPE: It is plastic.

Would you allow me to

a remove your plate?

Absolutely, yes, yes.

Go ahead.

But everything

was good and tasty?

It was good.

JEAN PHILIPPE:

Michael, I had one

lady, when she

tried the pumpkin,

there was a little plastic.

They're fine.

They're fine.

Yeah?

ELSIE: Sorry.

You get one time,

and then I'll k*ll you.

NARRATOR: With Elsie causing

Michael an embarrassing mishap,

he can't afford any more

costly mistakes from his team.

Fire table of two.

Two lobster, Jess.

Hold on.

I'm doing rice paper.

Hold on.

All right.

How's that?

Where you got that rice paper?

Yeah, I'm only

one woman though.

Can you say, yes, chef?

I understand you're under shit.

I do.

Yeah, you're not

helping it either.

Well, I'm in my side.

I can't give you the whole oven.

What are you talking about?

I'm not saying anything.

Shut up, Elsie.

Don't tell me to shut up.

You guys, stop bickering.

Jessica.

Chef, if you keep

yelling at me right now,

I'm not going to

get anything done.

So just stop yelling

for one second.

MICHAEL: What's the problem?

ELSIE: She's having a breakdown.

JESSICA: Shut up, Elsie.

Jessica and Elsie started

bickering with each other,

and Jessica wouldn't shut up.

She couldn't get

the whole authority

thing with me as being chef.

When you yell, it's not

helping at all, right now.

MICHAEL: I've been

doing this for months.

Just say, yes, chef

and forgive me.

You guys don't need

to be bickering.

NARRATOR: While Michael is still

struggling to control his team,

Ralph's kitchen has now

rallied and has pushed

out most of their appetizers.

Yeah, that's good.

It's good.

That's awesome.

NARRATOR: And now, the

pressure is on Ralph

to get out the main courses.

- Let's go, Dewberry.

You have the spaghetti

sauce ready, yes?

DEWBERRY: Yes, chef.

Do not drop the pasta

until I tell you to.

Yes, chef.

Do not put fish into

that spaghetti pasta.

Where did you put that from?

Into where?

Oh, for this.

What's that?

What's that?

What's that?

RALPH: That's a mess, right?

That's garbage.

That's garbage, right?

DEWBERRY: Yes, chef.

RALPH: No garbage here.

This is Frank and Lulu's.

DEWBERRY: Yes, chef.

RALPH: Dewberry, give me

some more black truffle.

Black truffle?

RALPH: Dewberry, don't put it

up here like you're doing me

a favor when you put it up, OK?

Put it up here like

you mean it, all right?

I thought we've

been through this.

Don't do it.

Drink some water.

NARRATOR: Losing a

chef at this point

will greatly jeopardize

Ralph's chance

to complete tonight's service.

Dewberry, hold on, baby.

Wash your face with some water.

Wash your face with some water.

Hold on, Dewberry.

DEWBERRY: It was so

hot in the kitchen.

We were under so much stress.

I started seeing stars, and

my vision got real slow.

Dewberry, don't die

on me tonight, please.

You can die on your own time.

DEWBERRY: Yes, chef.

Ralph, I really need

to have your help.

RALPH: I'm coming right

now, Jean Philippe.

Ralph, your food

is excellent, but we

need to speed a little

bit on the main courses.

You got it.

JEAN PHILIPPE: We

need to speed it up.

I understand.

New table ordering.

Two guests, table two.

One scampi, one ravioli.

I need to see a

new gear, please.

OK, go sit down.

Well--

Really crucial time now.

Unfortunately, Ralph's

actually lost Dewberry.

Dewberry's on the

verge of fainting right

at the absolute pinnacle

stage of service.

Not good.

How's Dewberry?

Is he alive back there?

We need him for the next table.

ANDREW: Where are you Dewbs?

NARRATOR: With the

chance of winning

a restaurant threatening

to slip away,

Ralph tries to keep it together.

Andrew, what I need you

to do is get over here,

give this station some

attention, right now,

while she works on that.

We are in total control.

Oh.

What am I doing

with this shit?

RALPH: I'm not going to

drop the entree right right

after their plates are gone.

This isn't a diner.

Dewby.

Welcome back, Dewberry.

I'm not going anywhere.

If I fall out, just kick me in

the ass and push me back up.

I'll make sure

to live up to that.

Smack me in the ass

if it's you, though.

OK.

Dewberry's back.

So that's really great news.

So Ralph's team is

back up to full speed.

So it really is a good

sign for Ralph's kitchen.

The tempo is still there.

He's getting involved, now,

and doing a little bit more

of the cooking and actually

supporting Dewberry,

and bringing him back up to full

speed, which is a great sign.

RALPH: Dewberry.

Dewberry.

Attention to detail.

RALPH: Say the next one.

If you plate it, taste it.

RALPH: Go to number six.

Never settle for second.

RALPH: Number seven.

Perfection.

RALPH: Thank you.

DEWBERRY: He wanted to

keep me going because I

think he knew that I was tired.

But it was what I needed.

All right.

This bass-- Chef,

that is love for you.

RALPH: Thank you, sir.

You're welcome.

RALPH: You are a rock

today, aren't you, Dewberry?

DEWBERRY: Yes, chef.

- You are Gibraltar.

You are the hope diamond.

I'd rather you be saying

I was Brad Pitt's wife.

NARRATOR: Three hours

into dinner service,

and Ralph's kitchen has

managed to get out over half

of his main courses.

Meanwhile, Michael's kitchen is

also pushing out main courses

quickly.

Maybe a little too quickly.

I actually ordered it

medium-well, and this is,

obviously, not medium-well.

Well, let me have

it medium-well--

Yes.

--the way you expected it.

JEAN PHILIPPE: Michael, was

supposed to be medium-well.

Jimmy, can I get

this cooked up?

Are you happy?

Huh?

I'm not.

I'm not happy at all.

MICHAEL: You know, I kind of

started off saying good job,

you guys.

Then, there became a mistake.

I was able to really just push

myself and just be assertive.

That's when the rhythm

really started going.

Let's go.

Come on, you guys.

How long to the

ravioli, please, Dewberry?

- About two minutes.

- What do you mean two minutes?

I asked you before.

You gave me two.

Where are the other two?

Got to get them working, chef.

Please.

NARRATOR: In their first

dinner service as head chef,

both Ralph and Michael are

finding it useful to utilize

Chef Ramsay's aggressive

style to get the best results

from their kitchen staffs.

MICHAEL: Jimmy, how

long on that steak?

JIMMY: Coming right now, chef.

Right behind you, chef.

Right behind you.

Hallelujah. osso buco.

Can you go grab me a

new one that's hot,

and then come back

and plate these beets.

Thank you.

This table is dragging ass.

I need table .

Two short rib, one

lobster, one steak.

Yes, chef.

Coming up, chef.

MICHAEL: Thank you.

GORDON RAMSAY: Michael is now

starting to get a bit of fire

in his belly, and things are

actually moving because they're

starting to listen to him.

They're beginning to

wake up, and things

are starting to happen.

So I'm glad he's back

up now, because it's

good to see he's not accepting

anything and everything.

NARRATOR: Michael's kitchen

now has its act together

and is getting out the

last of its main courses.

Cheers to the chef.

The chef was

unbelievable, tonight.

Great job.

NARRATOR: Meanwhile,

Ralph's kitchen has served

the last of their main courses.

Phenomenal.

It really, really is.

You know what it is?

I can chew it.

It's very tender,

and I can chew it.

I love that about steak.

RALPH: Two parfait,

two cheesecake, yes?

Wendy, you're away

on table eight.

Cheesecake, chocolate cake.

Yeah.

MICHAEL: Elsie, you're free.

You can do deserts now, OK?

- OK.

What do you need?

I want table one, OK?

Yes, chef.

Yeah, this is getting

really hard, especially for me

because they're both

doing exceptionally well.

They're both on fire.

Customers seem very,

very happy, and desserts

are starting to roll out now.

Both Ralph and Michael are

still giving a lot of pressure

to their brigade, and no

one's taken their foot

off the gas, which is a great

sign for both restaurants

so late on.

- Wendy, hurry up.

WENDY: Coming up to you, baby.

NARRATOR: It's three and a half

hours since the doors opened.

Ralph and Michael are

making a final push

to complete the dinner

service and win over

the hearts of their customers.

All right.

Elsie, I need you to

push those desserts.

We're dragging.

ELSIE: Yes chef.

Do I have any more

tables coming in?

Thank you.

- Well done.

- Thank you.

MICHAEL: You guys kicked ass.

If we lose, we

lost fighting, man.

Seriously.

Thanks.

Good job.

Good job tonight, guys.

We went out fighting.

No matter what happens, you

guys really worked hard for me.

I really appreciate it.

RALPH: Come here, sweetheart.

Oh, thank you.

Did you guys enjoy that?

What did you have?

That's good steak.

What was that other

thing that I had?

Oh that was a port reduction.

With the wine?

MICHAEL: Yeah, well you

cook it down slowly until it

gets really thick like that.

I appreciate it.

Thank you, guys, very much for

coming out and supporting me.

- Thank you.

- Bye, guys.

I'll see you around.

Thank you everybody.

Goodnight.

NARRATOR: After an

exhausting hours,

Michael and Ralph's

ultimate test is over.

Now, it's up to chef Ramsay

to make one of their dreams

come true.

GORDON RAMSAY: OK, guys,

gather around, please.

How are you feeling?

- Good, chef.

GORDON RAMSAY: Yeah, you've

got every right to feel good.

Are you ready for the decision?

BOTH: Yes, chef.

Well, I'm not.

OK?

No where near it.

Listen, tonight was a simulation

of your dream restaurant.

It came true.

Michael.

Yeah.

GORDON RAMSAY: You

wanted an LA restaurant.

Every customer out there

tonight was from LA.

Ralph.

Yes, chef.

You wanted a New

York steakhouse.

We actually flew

customers from New York

to dine in your restaurant.

That's cool.

GORDON RAMSAY: OK.

Listen, customer comment cards.

I'm going to study these cards

and combine that with both

of your performances tonight.

I am going to make my decision.

Ralph and Michael,

go back to the dorm.

Scott and Maryann will come

and get you when I'm ready.

All right.

All right, man.

That's it, huh.

It's out of our hands.

It's all over but the

crying, right now, huh?

I have a slight

advantage over Michael.

I'm stronger.

And all the kidding

around and all the smiling

is all well and good, and

it's all true, but not

when it comes down to business.

Stage left?

MICHAEL: There's not much

about Ralph that I fear.

He has his own style

from years ago,

and that was probably

hip and hot then.

I'm trying to represent

a new generation.

Gosh, that was fun, man.

We pushed it to the max,

and the team really f*cking

came through.

Tonight was a

smashing success.

Yeah, we got

all of our tables.

We got all of our stuff out.

All our desserts.

Food tasted good.

It all looked good.

Got to say, I was happy.

MICHAEL: I won this thing.

What I did tonight, and what

I was able to accomplish,

and how I was able to push

myself and do what I did, man.

I've got the best

feeling right now.

RALPH: I hope I win.

I hope I win.

I hope I win.

I hope I win for me.

I hope I win for my fiance.

I hope I win for my family.

I hope I win because I did it.

The bottom line is,

I came here to win.

We did the best we

could sweetheart.

What's up, fellas.

Hey, guys.

MICHAEL: I'm ready.

You ready.

This is a good thing.

Make sure he can't see.

Don't move or you might

trip over the furniture.

I know my way around.

All right, you ready to go?

All right, guys, this is it.

Put your hand on

my shoulder, Ralph.

Put your hand on my shoulder.

All right.

OK, guys.

Oh, I just got nervous.

Oh, man.

The angst.

The anxiousness.

This is for real.

This is not for fake.

This is all for keepsies.

MICHAEL: My heart was thumping.

I don't think I've

ever been so nervous.

And all these things

that I had done

that day that I didn't think

were absolutely perfect

started going through my head.

I started sweating, and

my knees started shaking.

It was just the most

anticipation I've

ever felt in my whole life.

Remove your blindfold, please.

Congratulations to you

both for being here.

Tonight, I witnessed two very

outstanding performances,

and it has been a

very close call.

So I'm depending on

the customers comments

more than I've ever

had to do before.

They loved your food, they

loved your restaurants,

and they loved the experience.

But tonight, I asked them

all one critical question.

Would you return

to this restaurant?

And one of you received an

amazing % of return business.

But that wasn't good enough.

In the other restaurant,

% of the diners

said they would come back.

Amazing.

Any new restaurant would be

highly successful with both

those figures, but

only one of you

can be the winner

of Hell's Kitchen.

You each stand in

front of a door.

Only the winner's

door will open,

and with that, the start

of your dream come true.

Michael.

Chef.

Ralph.

Yes, chef.

Are you both ready?

Yes.

Turn around and face

the doors, please.

OK, gentlemen.

On my count of three,

open your door.

[music playing]

One, two, three.

[cheering]

GORDON RAMSAY: Michael, you've

won your dream restaurant.

RALPH: I've said it

before, win-lose or draw.

I've got no reservations

about how I performed

and what I did here.

I did exactly what I

said I was going to do.

I did the best I could.

There is no loser.

Michael just happened to win.

MICHAEL: For the first

time, I feel like I'm

in control of my own future.

I've proven myself to

myself, and that's important.

I think that I really

earned the right

to be the head chef that I know

that I am, and that I am now.

That's for sure.

[cheering]

GORDON RAMSAY: As

Michael was celebrating

the win of a restaurant, I

realized that an individual

of Michael's talent--

that I didn't want

to let him get away.

Two seconds.

Thank you.

Michael, you have a

very special talent,

and you've impressed

me so much that I

now want to make you an offer.

Yeah.

[cheering]

I, personally, would like to

invite you to come back with me

to London to be part of one

of the most famous restaurants

in the world and work

alongside me to become

a top, world-class chef.

So, Michael, what do you say?

I was blown away by

Chef Ramsay's offer

to either own my own restaurant

or to move to London to train

to become a world class chef.

Either way I choose, it's

definitely a dream come true.

Is that a yes or a no?

Yes.

Yes, well done.

Congratulations.

Well done.

Ladies and gentlemen, your

Hell's Kitchen winner!

[cheering]

Working with chef Ramsay is

an opportunity of a lifetime.

He's going to enhance

my credibility

and reputation as a chef.

So when I do open

my own restaurant,

I'm going to have a much

better chance of success.

Well, my friends.

GORDON RAMSAY: Ralph

was great tonight,

but Michael deserved to

win because his creativity

and standards are simply

on a higher level.

And I accomplished my

goal of turning an unknown

into a Master Chef, and that has

to be the perfect way to close

Hell's Kitchen tonight.

And I'm f*cking out of here.

[music playing]

[cheering]

Dewberry, have a drink.

The champion, ladies

and gentlemen, is him!

Well done.

Well done.

[music playing]