[music playing]
ANNOUNCER: Now the new journey
into Hell's Kitchen begins.
[music playing]
Whoo!
Yeah!
I was so excited.
To me-- this is a
chance of a lifetime.
And I want it.
I want it so bad.
[cheering]
Here we are.
[music playing]
Whoa.
It's nice.
Ladies and gentleman, welcome.
Please come in.
Hello!
JEAN PHILIPPE: Hello.
Welcome to Hell's Kitchen.
My name is Jean Philippe,
I'm the Maitre D'.
Please feel free-- walk
around the restaurant.
Sweet, thanks.
VIRGINIA: Thank you.
POLLY: Rachel, what's over here?
RACHEL: Hey, hell's not a bad
looking place at all, is it?
LARRY: See.
Pick it up, what?
I'm here at Hell's Kitchen to
prove that someone that walks
like me, talks like
me, dances like me,
acts like me can
still hold it down
and k*ll it in the kitchen.
Oh, dear.
Slightly demented.
I hate being the
grandma of the group.
Everybody looks
good in this lighting.
I work at a restaurant
called Lupa.
I slice it very thinly.
I go in there-- throw on
mascara, get some lip gloss.
My impression of Gordon
Ramsay is he's hot.
Just kidding.
He's not.
[laughs]
GORDON: Oh, dear.
Is she putting makeup on?
[laughter]
So, please, have little
toast all together.
[music playing]
To Hell's Kitchen.
That The best might win.
Thank you, thank you.
[music playing]
[cheering]
All right, ladies
and gentlemen.
I'm Gordon Ramsay and
this is Hell's Kitchen.
And there's of you
here, and only one of you
is going to win.
Win by impressing me.
Now get in the kitchen and start
cooking your signature dishes!
What are you waiting for?
Move!
RACHEL: Oh my god.
[theme music]
SARA: Coconut.
Coconut milk.
GIACOMO: Right behind you.
GABE: Garlic?
HEATHER: Bell peppers
are in the fridge.
ANNOUNCER: Chef Ramsay
has given the contestants
minutes to prepare
their signature dish.
This is his first opportunity
to gauge the talent
of these aspiring chefs.
Nobody has a wide
corkscrew, right?
No.
TOM: Sorry to do this.
It looks so much
easier in the movies
when they cut the top of
the bottle of wine off.
Hey, my plantaino--
they're burning.
Oh, yoi yoi.
[screaming]
GABE: Cook, you bastard
OK, last minute.
Yes?
GABE: Man!
GORDON: Last minute.
I mean, I'm
thinking, gosh, you're
going to be able to see my
heart beating through my neck.
I'm just very, very nervous.
Rocking and
rolling, my friend.
[music playing]
These are your
signature dishes.
This is you on a plate.
So who's responsible for
the Leaning Tower of Pisa?
That's mine, Chef.
That's yours, big boy.
What is it?
It's cha-ching
sesame crusted tuna.
Sorry, say that again.
Cha-ching sesame crusted.
Erm, I've never
heard ching-ching.
Cha-ching is like--
it's my slang.
Just means it's
slamming, it's money.
It's lamb and it's money.
KEITH: Slamming.
Oh, slamming.
KEITH: Yeah.
And, uh, this is a
meal for six, right?
It's just-- it's light.
It just looks tall.
It's light?
Yeah.
Would you just take
your hat off for me?
Is there a hole in your head?
No.
GORDON: No.
Give me your hat.
- What?
- Hat.
There you go.
Hold it there.
So this is you on a plate.
That sauce is piping hot.
You sort of dip
at it with care.
I'm gonna stop
eating with care.
Kind of soiled the inside.
But it's still wearable.
GORDON: Jesus.
That's mine, Chef.
I am proud to be a redneck.
I don't have to be the
big dog but I'm not
gonna let anybody run over me.
GORDON: What is on there?
RACHEL: It's a butterflied
shrimp in chocolate sauce.
Oh, f*cking hell.
Get me back to London.
And what's all the
little bits on the lemon?
RACHEL: That's a chili pepper.
I wouldn't eat it if your
mouth is on fire, sir.
No, sweetheart.
My mouth's f*cked.
It's not on fire, it's f*cked.
Very weird.
It's a shame that
you cut the prawn.
It's actually cooked nice,
but totally obliterated
in this silly chocolate sauce.
Far too much chocolate in there.
Back in line.
- Yes, sir.
Thanks, Chef.
He said it was a weird dish.
A lot of it's where
you come from.
I'm sure that kidney pie
would taste like crap to me.
f*ck me.
Who's is this?
It's mine.
And first name?
Holly.
GORDON: How long have
you been been cooking?
Most of my life.
I have had six sons.
I've had them all naturally.
And if I can endure
that, Hell's Kitchen's
going to be nothing for me.
Erm, just explain to
me what it is, please.
It's an undone focaccia bread
with a garlic dipping oil.
Undone.
What does that mean-- undone?
It means it's not done.
Oh, so half-baked
focaccia bread.
Oh, my god.
Right now, I'd rather eat poodle
shit than put that in my mouth.
Back in line.
Whose is this?
That would be mine.
I'm really used to being
underestimated my whole life.
I'm about ' " and / .
I like to say ' ".
OK, what is it?
This is potato crab cakes with
a little bit of Asian flair--
with soy and peppers.
Yeah, it is very hot.
And some of the
potato inside are
crunchy-- they're undercooked.
Don't piss me off or
you'll get a pit bull.
Back in line, Larry.
Thank you.
And whose is this?
It's mine, Chef.
GORDON: And first name?
Maribel.
GORDON: Maribel.
What is it?
It's a Argentine
plantain soup.
[spits] I'm so sorry.
It's garlicky, it's hot, and
it looks like baby vomit.
It was a disaster.
And he spit it out.
I don't think it was too spicy.
I don't think he
can take the spice.
I think he's a wimp
when it comes to that.
Back in line.
f*ck and now I feel sick.
Do you know what?
I don't know if I want to go
any further, to be honest.
Can it get any worse?
I'm saying a prayer now.
Now I feel sick.
Ugh.
- It's me.
f*ck.
Whose is this?
It's me, Chef.
Now, um-- boy,
you're very sweaty.
Are you all right?
I just--
I'm a schweatzer.
I sweat.
I sweat all the time.
I'm a schweatzer.
Don't worry about that.
What is that?
TOM: It's shrimp scampi
with Caesar salad.
It's the first time
in my entire life
I've been served a
cooked Caesar salad.
I understand that, Chef.
It sounds disgusting.
Let's move the Caesar salad off.
Just, erm, give me
your hands, please.
There you go.
Appreciate it, thanks.
GORDON: Thank you.
It's hot.
Tom?
f*ck up out your Caesar salad.
Thank you, Chef.
I'm a man, I can take it.
It's no big deal.
And you know what?
If he didn't care, he
wouldn't break my chops.
Right.
Whose is this?
- Mine, Chef.
- First name?
- Heather.
- Heather.
And what do you do?
Sous chef.
Sous chef.
How big a brigade?
about--
guys?
Yes, sir.
Being a woman in the kitchen--
you gotta hold your own.
My name's not babe, my name's
not hun, it's not honey.
It's Heather.
So what is it?
Chocolate-raspberry empanadas.
Oh, f*cking hell.
Very thick on the outside so
it's very hard to sort of--
digest.
Yes, sir.
At least I can say that is the
best thing I've tasted so far.
Thank you, sir.
Back in line.
Thank you.
GORDON: Now whose is this?
It's mine, Chef.
And where did
you learn to cook?
The first cooking job
I had was in a jail.
GORDON: Were you
serving time there
or just bypassing to
learn how to cook?
I was serving time there.
I got in trouble for
some stolen checks
and the judge gave me
a total of five years.
If I think Chef Ramsay is being
an assh*le to be an assh*le,
I'll be an assh*le myself.
You-- blue shirt--
come here.
First name?
- Gabe.
You're going to taste this.
Take the fork, big boy.
When I see an
opportunity that I
can take to expose
someone's weakness,
I'll definitely take that.
What do you think?
It's a little
overdone for me, Chef.
- It was overcooked.
- Yes, Chef.
GARRETT I'm so mad that somebody
can just boldly lie to my face.
It's very dry.
So far-- some really shit
cooks but one honest one.
Back in line.
Let's taste yours.
Unfortunately, the fish is raw.
It won't even separate--
can't even flake it.
You should've called it sushi.
Back in line.
Yes, Chef.
Whoever's responsible
for these two dishes--
yeah-- please come forward.
OK.
First name?
- Giacomo.
Giacomo.
And this is?
- My name is Sara.
- Sara.
Giacomo-- cheer me up.
What's the dish?
[italian]
Sara--
Yes, Chef.
Taste.
If she said anything
else but good or excellent,
I knew that she
was blowing smoke.
Very nice.
Mm-hmm.
Do you mean that or were
you just kissing his ass?
No, Chef.
It's good.
Thank you.
It's not back, Giacomo.
Thank you, Chef.
Thank god I've come
across something edible.
Thank you, Chef.
After Chef Ramsay shook my
head, I kind of feel like I
have to emerge as a leader.
Don't piss your
pants, but thank you.
OK.
What is that?
This is a herb-crusted salmon
with a peekytoe crab pasta.
The pasta is way overcooked.
It's just like mush,
just a big bowl of mush.
I did the best what I
could with what I had.
I didn't make him--
blah-- barf it out.
Back in line.
It's mine, Chef.
What is it?
It's my coconut and
pomegranate celery root salad.
And what's cooked
on the plate?
Mm, the nuts are toasted.
The nuts are toasted?
Yes.
Oh, f*ck me.
We've toasted nuts
for minutes
and then grated a coconut.
It's fine.
As far as rabbit food
goes, because it's
all raw and crunchy.
I'm really proud
of that salad.
I know it's a good salad.
A Rabbit might like it.
I don't think rabbits
like coconut milk.
Back in line.
I'm deeply concerned.
But I'll push you to
the absolute extreme,
because one of you will
become an executive chef
with a share in the profits in
a brand new multimillion dollar
restaurant.
RACHEL: It's a
phenomenal opportunity.
I'm prepared to sell my
house, pack my things--
I'm gone.
Are you seriously
up for the challenge?
ALL: Yes, Chef!
OK.
These are my sous chefs--
Scott and Mary Ann.
Basically, they're
my number twos.
Now, for the first time
ever in Hell's Kitchen
the teams will be
men versus women.
SARA: Yeah.
I was psyched--
I don't have to worry
about offending anybody.
I couldn't have asked
for a better scenario.
Bring it on.
Normally people expect
women in kitchens
to be so catty and
so hateful, and I
think this is a
great opportunity
to show that we can do the
dance and bring it together.
The men will be cooking out
of the blue kitchen with Scott.
And the women will be cooking
out of the red kitchen
with Mary Ann.
Go and get changed,
because boy oh boy--
have we got a lot of work to do.
Move your ass.
Everybody follow
me to the dorms.
ANNOUNCER: Although they are
competing against each other,
the men's and women's teams will
be sharing this living space
just steps from their kitchens.
Team, baby.
Come on!
As far who's going
to win-- the team
is going to be the guys.
Watch out, girls.
They're in there
right now going, yeah!
Men Men-- we got them.
Thank god we don't have
any women on our team.
What I'm saying is we've got
to have each other's backs.
Yeah.
The women's team are going to
try to get the men's team out.
We want two women at the end.
It has to be that way.
ALL: Red team!
Whoo!
Let's go.
Hey.
in order.
OK, ladies and gentlemen.
Hell's Kitchen is going
to be open in hours.
It's going to be a long night.
I don't think you're
going to get much sleep.
Now let's get to work.
Let's go.
ALL: Yes, Chef.
Blue team.
Red team.
ANNOUNCER: Chef Ramsay
believes that an organized
prep is a key element for a
successful dinner service.
We all want to get out
of there before the girls.
That's our goal.
I'm going to need
some tomato paste.
We need mirepoix for
it-- so it's carrots,
celery, and onion.
Carrots, celery, and onions.
I might be the only one who
hasn't been to culinary school.
I'm having to really,
you know, listen
up and pay attention
so I'll know
what they're talking about.
Tom, you got a timer
set for those bones?
Yes, I do, Chef.
Tom.
Yes, Chef?
You're sweating
in the f*cking food.
We're in danger of being closed
down before we even open.
Get it in the bin
and start again.
Yes, Chef.
[music playing]
Good job, yo.
ANNOUNCER: While the
women have worked together
as a team to finish prep early--
ALL: Hell yeah!
ANNOUNCER: --the men
have been struggling
along as individuals.
What else is left?
All right, we got
beef, chicken, chicken,
and one more chicken to go.
You guys, that was awesome.
Like we did so good
and we're so ahead.
They couldn't have done
everything we're doing.
The girls are
done early tonight.
Now they're taking
showers and doing whatever
the hell they're doing.
Goodnight, baby doll.
Being sluggish could
possibly hurt our team
for tomorrow's competition.
Gotta win.
Gotta win tomorrow.
Gotta win.
ANNOUNCER: With a
few hours of sleep,
the women are energized
and working hard.
Dating.
All right!
ANNOUNCER: Meanwhile,
long hours of prep
have taken their
toll on the men.
With about minutes
of sleep last night
I'm just running on fumes.
[music playing]
Mary Ann-- a quick gathering.
Let's go.
Gentleman-- stop what you're
doing for two seconds.
Quick!
Any minute now the
doors to Hell's Kitchen
are going to be open.
No matter what
happens, one of you
is going home before midnight.
I need two volunteers.
Well, the girls' hands
went up straight away.
Giacomo, yours
went up like that.
Heather, Giacomo--
tonight in Hell's Kitchen
you are the donkeys.
It is down to both of you to
keep this kitchen immaculate.
Yes, Chef.
If I knew what I was
volunteering for,
I definitely wouldn't
have volunteered.
- Heather.
- Yes, Chef.
And you keep that
kitchen spotless.
Yes, Chef.
I'm just really pumped
being the cleaner,
the organizer, the motivator.
Now is that clear?
ALL: Yes, Chef.
Losing Heather--
it's unfortunate.
But we can still
beat the blue team.
OK, ladies and gentleman,
Hell's Kitchen is now open.
Let's go.
[music playing]
ANNOUNCER: Chef Ramsay's
reopening of Hell's Kitchen
has generated as much
excitement in Hollywood
as a movie premiere.
It's beautiful.
It's so romantic in here.
ANNOUNCER: The only
question is whether or not
his new staff can rise
to the world class
chef's exacting standards.
How long does
the chicken take?
At least minutes.
I can't do it.
This is how pumped up I am.
This is f*cking real.
I'm shaking.
All right, so we got asparagus
and all that crap right here.
This is done.
- Ready, Keith?
Ready.
Yes?
Tom-- no sweat in the food.
You got it.
Yes.
First service is always crucial.
I've got high hopes, but for me
it's down to those first three
or four tickets coming out.
The sea scallops?
And she is having
the risotto, as you--
With pumpkin, yeah.
With extra pumpkin.
ANNOUNCER: As the Hell's Kitchen
dining room begins to fill up,
the critical first
order is headed
towards the blue kitchen.
Blue kitchen, Chef.
First table, thank you.
All right, listen up.
Blue team, you have
the first order.
On order-- two covers, table .
Appetizers-- one
risotto, one scallops.
ALL: Yes, Chef.
GORDON: Let's go.
I'm gonna saute--
Saute garlic shallots--
a little bit of oil.
Yeah, right.
I got you, I got you.
Giacomo, I need some ladles.
Ladles.
ANNOUNCER: While the kitchens
prepare, the donkeys--
Giacomo and Heather--
are hard at work.
Guys, wet-- coming through.
Running them in now.
OK, listen up, ladies.
Here we are.
Four covers, table .
Appetizers-- one
spaghetti and lobster,
one Salad Saint-Jacques,
one risotto,
one tempura of monkfish.
- Yes, Chef.
Yes, Chef.
Good.
Holy mackerel.
ANNOUNCER: With Polly and
Tom on the appetizers,
the pressure is on them
to get their kitchens off
to a good start.
Come on, Polly.
You've got a
spaghetti, a scallop,
and a risotto coming out.
- Right.
- Who's working fish?
- Yes.
So you're going to
help her with searing up
scallops for her right now, OK?
- Got you.
Let's go, Polly, please.
Come on, come on, come on.
ANNOUNCER: While the
women are working together
to help Polly on the
appetizers, in the blue kitchen
it's all up to--
GORDON: Tom!
Right now, I want
the starters out.
Yeah.
I don't give a f*ck if
I have to do it myself.
The first ticket, yes?
Yes.
I will do that right now.
ANNOUNCER: minutes after
receiving their first order,
the women are ready to
present their first appetizers
to Chef Ramsay.
And what's that?
- That's your risotto--
- But--
With butternut squash.
- And where is the mushrooms?
- They're right in there.
Yeah?
And why's it stiff?
And this is with help.
Yes.
This is with a team.
Are you happy to send that?
No, sir, I'm not.
Get it in the bin
and start again.
Yes, sir.
It can be pretty
demoralizing to begin with--
depending a lot on,
you know, your first
showing in the kitchen.
Throw that away?
MARY ANN: Yes.
ANNOUNCER: While the red
team tries to recover,
Tom is ready to impress Chef
Ramsay with his appetizer.
Why are they cooked?
It's k*lling him.
GORDON: Tom, come here, you.
Just touch that for me, please.
It's raw.
No, come on.
This is so painful.
It is.
It is.
So painful.
Start again.
Day Because I'm f*cking
seriously pissed.
I was in the woods,
like, out of the gate.
I was just like,
homina, homina, homina.
Now move your ass.
[music playing]
Seems like it's
taking a long time.
For an appetizer, absolutely.
It's like-- think
it was some cheese?
There's like people.
How long does it
take to cook cheese?
ANNOUNCER: Nearly an
hour into the dinner
service and the only food that's
reached the customers is bread.
Right, Polly,
I need an answer.
Yes?
Six minutes.
Six minutes?
Two minutes, Chef.
Oh girl, come on.
No, six minutes.
SARA: Two minutes.
Six minutes-- who's
running this section?
I'm running it.
Six minutes.
Well, tell her then.
Let's go.
I'm running it.
It's not going to
be two minutes.
SARA: OK.
When I come to help
you make your risotto,
don't crawl up my ass
like a hemorrhoid.
OK, let me have that.
Hope you tasted the risotto.
Taste that, please.
Yeah?
And what do you think?
I think it's bland.
You think it's bland?
Oh, man.
Why are you serving
me bland food?
Take it back and start again.
All right.
You're telling me it's bland!
Oh, lordy.
ANNOUNCER: Moments
later, it's time for Tom
to step into the fire again.
GORDON: Tom!
Thank you.
All right, let's go, big boy.
Nice-- that's very nice.
Yup.
Service, please.
I got out of
the gate slow, but
if I can get the
plate past the chef
I know I've done good work.
GORDON: Yeah.
Service, please.
Table , yes?
Let's go.
ANNOUNCER: Finally, a success
as the first table in Hell's
Kitchen is being served.
Thank you.
Go, please-- table three.
ANNOUNCER: The
men have picked up
momentum and have served three
more tables their appetizers.
MALE CUSTOMER: It's good.
FEMALE CUSTOMER:
There's no pumpkin.
MALE CUSTOMER: I
don't see any pumpkin.
JEAN PHILIPPE: What seems
to be the problem here?
There's no pumpkin.
There's like
these little bits.
- There's no pumpkin.
- I don't want it.
You don't want it but
you finished it almost.
Service, please.
Pick up.
There's no pumpkin in it.
This is like ordering
risotto with no rice.
Table one-- VIP, yes?
Keith?
Yes?
How long?
Yes?
Let me just service this table.
Why is there no
pumpkin in my risotto?
Right, can you
get out of the way?
One spaghetti, one risotto.
Yes?
Are you going to honestly
be that rude and interrupt
when I'm trying to talk?
- I just want more pumpkin.
That's all I want.
Right.
Well, I'll get you more
pumpkin and I'll ram
it right up your f*cking ass.
Would you like it
whole or diced?
Can we get security and got
knob back to the seat, please?
Yeah?
Bingo.
GORDON: OK, four
minutes to the window.
Tom, you're on fire.
Yes, Chef.
GORDON: Get a grip, big boy.
Four minutes to the
window-- one risotto,
one Salad Saint-Jacques away.
Four minutes to the window.
Oh, my god almighty.
You're about as far
away here in direction
as I am from f*cking home.
ANNOUNCER: Tom's fire has
slowed the blue kitchen down.
Meanwhile, in the
red kitchen, Polly
is making her fourth
attempt at her first ticket.
Madam-- this has been
open for an hour and a half.
We have served f*cking zero.
- Yes, Chef.
I put more food in the
bin tonight than I've
ever seen in years.
Polly, stop what you're doing.
You're now the kitchen donkey.
Heather, get on the
f*cking appetizers.
HEATHER: Yes, Chef.
GORDON: On the appetizers!
POLLY: From there it
just went down hill.
Just like nice doesn't
always cut it, sometimes
your best doesn't always cut it.
GORDON: Now can I
have a spaghetti,
one Salad Saint-Jacques,
one risotto,
and one f*cking tempura.
Yes, Chef.
Three minutes, Chef.
Being the donkey, I couldn't
do anything to help anyone.
It was awful.
As soon as he said switch,
I was like, all right,
let's get it done.
GORDON: Let's go.
ALL: Yes, Chef.
ANNOUNCER: While
Heather tries to relight
the fire in the red kitchen,
the blue team is flaming out.
This isn't hot.
GORDON: Tom?
The stove is off.
GARRETT: Four and
a half minutes.
Yes, Chef.
And hello, I'm standing
here and you're there.
And I know the f*cking
thing's off from here!
When the water
spilled all over--
GORDON: Tom, you're on fire.
Oh, my god almighty.
--it put out the pilot light.
[laughs] That's what it was.
Tom, if nothing's happening
and your pan's stone cold--
think, big boy.
- All right.
Yes?
Yes, Chef.
I'm starving.
Me too.
Larry, I know you
don't have much to do,
but it would be just nice to see
you a little bit more lively,
jumping, agile,
and understanding
what's going on rather than just
standing in one spot, big boy.
Like the Statue of Liberty.
So are you ready for this?
Yes, Chef, I'm ready.
Thank you so much.
God bless America.
ANNOUNCER: After
only three minutes
on the appetizer station,
Heather is getting
her food up to the pass.
But will it make it
to the dining room?
MARY ANN: Let's
see if this goes.
GORDON: OK.
f*ck, yeah.
Truffle and scallops, please.
Service, please.
SARA: Yay!
Shh!
Guys, shh.
- Sorry.
Sorry.
What's going on?
Nothing, Chef.
Nothing, Chef.
Who's shouting and screaming?
And Sara, let me just
tell you something.
- Yes, Chef.
- You not a f*cking cheerleader.
No, I'm not.
Just go back to night
one, because we have got
nothing to f*cking smile about.
And listen, ladies, that has
been one hour and minutes
for four starters.
And, personally, I
wouldn't laugh or scream
or start wetting your
knickers, because that
is f*cking embarrassing.
Yes, Chef.
I didn't really deserve
to be shouted at.
I feel like a little worm on
a big f*cking hook right now.
Just take one good
look at yourselves
in the mirror, because
it's a f*cking disgrace.
ANNOUNCER: Nearly two hours
into dinner service both teams
have turned out appetizers.
Now the pressure is
on Virginia and Gabe
to get the entrees out.
How long, please, Gabe?
I'm gonna need
minutes, Chef.
Oh, come on.
Chef, the oven
wasn't hot enough
and it didn't get well done.
I'm not going to give
it to you not well done.
Oh, come on, Gabe.
Very frustrating
because he's--
it's not like he's
watching every move.
He's just turning around
and looking at you
for two or three seconds.
He really has no clue.
minutes and we
are so far in the shit.
It's incredible.
ANNOUNCER: While the
entrees are causing trouble
for Gabe in the blue
kitchen, in the red kitchen
Virginia is getting her first
Wellington to Chef Ramsey.
GORDON: Virginia,
come here a minute.
The meat is not cooked.
Get it in the bin.
VIRGINIA: OK.
Virginia-- she
just freaked out.
You know, I wish I would have
been in the hot station doing
the meats.
I couldn't believe
that he had me standing
there like a big schmuck.
Let's go.
VIRGINIA: The Wellingtons
aren't cooked yet .
Chicken?
VIRGINIA: They're
not cooked yet.
GORDON: How long
for Wellingtons?
I don't know.
The outside's browning faster.
Sorry, guys, but
all of them are raw.
It's raw.
Just put them
back in the oven.
Virginia?
Why in the hell did we open?
I don't know.
I'm trying my hardest.
I don't know.
I'm unprepared-- I
don't know the menu,
I don't know the times.
It's just--
hours--
I know, I'm screwing up.
--to prepare this.
Whatever you've got
cooked, I just want.
I don't care why it's not ready,
I just want some food now.
I don't know what to do.
It was horrible.
Like I'm so miscombobulated.
GORDON: Oh, come on.
What a disaster.
Whatever they can
figure out to make--
if they could make four of.
That would just be a lot easier.
I don't what we should
do about this app.
What do you guys think we
should do about the sauce?
- Dilute it?
- What do you got?
I have a whole bunch
of lamb stock and--
This is veal stock.
It's not lamb sauce--
this is veal stock.
There's no way in
hell we can pass
this off as f*cking lamb sauce.
I was totally
desperate-- desperate
enough to go over
to the other team
and ask them for lamb stock.
May I-- may I have
some lamb stock?
- No way!
- Mine is really salty.
Get out.
Please, you guys?
No way.
You guys don't want
to share any with me?
You guys don't know if you might
need something in the future.
I don't give a f*ck.
It was horrible.
It was horrible.
No matter what I did,
something was messed up.
We are so f*cked
it's unbelievable.
ANNOUNCER: Three
hours into opening
night, customers have received
plenty of wine but very little
food.
I want my food!
I want my food!
I can't take any more.
Shut it down.
[crowd chanting]
GORDON: Stop.
Turn it off.
Gordon is shutting
down the kitchen tonight.
No way!
That's not what
I call fine dining.
I don't think we
k*lled it tonight.
I don't think I personally
k*lled it either.
I think it was tough.
I am completely
embarrassed by the service.
[music playing]
ANNOUNCER: Never before in
Hell's Kitchen's history
have so few customers
been served.
Chef Ramsay now faces
a difficult task--
choosing a winning team.
I think we can all agree
there's no winners tonight.
Nowhere near it.
It's just down to
which team was worse.
The red team-- you
started cheering
after an hour and a half
and getting two dishes out.
Service, please.
Yay!
You thought that was a
celebration for a cheer.
Well, let me give you a cheer.
C-R-A-P. Crap.
That's what it was.
And then when I came back
into the blue kitchen,
all I got was stares.
Larry, just standing
there spaced out.
I'm going to make a decision.
I'm going to make my decision
based on what I saw tonight
coming out of this kitchen.
Although, not much came out.
The losing team tonight
is the red team.
You had zero entrees
leaving your kitchen.
But you didn't win.
There was one glimmer
of hope in the red team.
Heather, for the
first hour and a half
we couldn't any food out.
You swapped places with Polly,
and then within minutes
we started getting food.
Heather, you're the
best of the very worst.
Go back to your dorm and
nominate two of your team
for elimination.
Get back to your dorm.
HEATHER: My brain is
just rattling right now.
I didn't think I
would be singled
out to take these people home.
I want to know
how you guys feel.
I'm really upset because
I know that I've worked
the hot line, I can
work the hot line,
but I wasn't given
an opportunity.
Tell me what you
want and I can do it.
Show me once and I can do it.
What about you?
I feel like an idiot.
I mean, even when
Sara was trying
to get me to say minutes--
I said, I'm not
gonna lie to him.
I need an answer.
yes?
Six minutes.
Six minutes?
- Two minutes, Chef.
- I'm running it.
It's not going to
be two minutes.
OK.
I'm not gonna lie
to any of you guys.
That was one thing that
pissed me off actually.
Yeah.
I love Sara but
keep your mouth shut.
Two minutes, two minutes,
two minutes, two minutes--
times-- is not two minutes.
Hey, you.
Hi.
Sorry about the high five.
Service, please.
Yay!
Shh!
Guys, shh.
I was raised in a kitchen
where you do not speak.
How can you even
smile after that?
Your dreams can be taken away
from you in five minutes.
VIRGINIA: I could not get
the food out properly.
And I can't stand that.
Like, I can't stand to fail.
Like I came out here to like
show something from my heart.
Like, to do something for
my future that's serious.
You know what I'm saying?
I do not want you to go home.
[sighs]
ANNOUNCER: Tonight, the men
have won Hell's Kitchen's
first battle of the sexes.
Now out of a number
of worthy candidates,
Heather must choose
two members of her team
to nominate for elimination.
GORDON: Heather.
Yes, Chef?
Have you made your decision?
Yes, Chef.
First nominee and why?
I chose Polly, Chef.
I believe that we can move
further without her, because
of her lack of experience.
Second nominee and why?
[music playing]
Virginia, Chef.
I chose her because she didn't
do the best that she could.
Polly, Virginia--
step forward, please.
Virginia, tell me
why you think you
should stay in Hell's Kitchen.
I want to succeed.
Yeah, I make mistakes on
times and temperatures,
but I want to learn
to do that better.
I want to try harder at that.
I want to get that right.
I don't want to leave
knowing that, like, I
can't freaking get a
temperature right on meat.
Polly, why should you stay?
I have the maturity
and the depth
that maybe some of the
younger girls don't have.
And I don't have the culinary
knowledge, but I've, you know,
proven over my life that I
can take challenges and face
them to make the best of them.
This is a very, very
difficult decision
because you both should go.
I don't care why it's not ready!
I just want some food now!
I don't know what to do.
Polly, stop what you're doing.
You're now the kitchen donkey.
The person leaving Hell's
Kitchen tonight is Polly.
You didn't even get out
the starting blocks,
and nothing happened
for minutes.
Take off your jacket and
leave Hell's Kitchen.
[music playing]
POLLY: I think my family
will be surprised,
because they fully
expected me to come up here
and kick some butt.
I would rather be nice and
lose than to be, you know,
somebody who's
conniving and win.
I'm really anxious now because
I know what the stakes are.
A multimillion dollar restaurant
in a billion dollar resort.
And quite frankly, none
of you deserve that prize.
Show me some desire,
some passion.
My team hates me right now--
totally hates me right now.
I don't even like
myself right now.
TOM: Chef Ramsey might
be pointing me out.
But, you know, if I can
pull it together I think
he might be rooting for me.
HEATHER: It cannot
get any worse.
The only place to go is up.
It's Hell's Kitchen
for a reason.
Try and bend you and break you,
and try and make you give up.
And we just can't do that.
I can just imagine
people going,
I knew those girls
couldn't do it!
And you know what?
You're right.
We couldn't.
It's late.
Good night.
This is a journey
and right now we're
going to hell and back
each and every week to make
sure we find the right person.
And Polly had a chance.
ANNOUNCER: Next time
on Hell's Kitchen.
Wake up!
ANNOUNCER: Chef Ramsay sends
everyone a wake up call.
It was like World
w*r III was going on.
ANNOUNCER: And a message--
I want you to see
exactly what you've wasted.
ANNOUNCER: --that some
find hard to swallow.
And as the battle of
the sexes heats up--
We've got to win this.
We've got to bury these girls.
ANNOUNCER: --some will
rise to the occasion.
GARRETT: Come on, blue team.
Let's go.
Congratulations.
There are helicopters waiting.
Absolutely amazing.
ANNOUNCER: While others
will feel Gordon's wrath.
Walnuts is with the scallops.
Will you please
repeat it, Chef?
Move your fat ass
and read it yourself.
ANNOUNCER: And then
there's a major accident.
[sirens]
- Guys, please help.
Find out which two chefs end
up in the hospital next time
on Hell's Kitchen.
02x01 - 12 Chefs
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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.