NARRATOR: And now, some
quiet time with Chef Ramsay.
In the past, I've sometimes
been known to lose my temper,
but this time round, things are
going to be a lot different.
Are you mad?
I've had enough now.
The competing chefs will
not make idiotic mistakes.
We're allowing a fried
egg to screw the kitchen.
And most importantly,
I will not scream.
Now we have the two
main courses together!
I will not swear.
I'm f*cked.
You're f*cked, you're
f*cked, and you're f*cked.
Oh, come on.
Who am I trying to kid, here?
NARRATOR: For the
last two years,
Chef Ramsay has put aspiring
chefs through a trial by fire.
Get off!
This is painful.
Get out.
Out!
NARRATOR: And two
careers were launched.
Season one winner, Michael,
is the executive chef
of his restaurant,
Tatou, in Los Angeles.
Owning this restaurant
is a dream come true,
and I owe it all to
"Hell's Kitchen."
NARRATOR: Season two winner,
Heather, is leading the brigade
at her restaurant, Terra
Rossa, at the Red Rock Resort
and Casino in Las Vegas.
I never would have
dreamed I would be
working in a place like this.
NARRATOR: This year, tens of
thousands of aspiring chefs--
"Hell's Kitchen,"
it's time to wake up.
NARRATOR: --applied for a
shot at their opportunity
of a lifetime.
- Please pick me.
Why wouldn't you
want to watch me?
NARRATOR: Twelve hopefuls
made the final cut.
I'm going to go
in and kick ass.
I know I know my shit.
When Chef Ramsay opens
those doors, it's on.
NARRATOR: But only
one of them will
run a multimillion
dollar restaurant
in the luxurious Green
Valley Ranch Resort.
Well, it would
change my whole life.
OK, guys.
Let's go, yeah?
NARRATOR: This year,
the competition--
That's just f*cking stupid.
Fire me.
NARRATOR: --is more
intense than ever before.
Melissa.
- I'm not an idiot.
- All I want you to do--
I'm a smart girl.
Well, she will do what
she can to make me look bad.
Why are you pushing me?
Yeah, we're going
to get bitchy.
Being Hitler doesn't make
yourself a strong leader.
It's going to be nasty.
You need to shut
up and listen to me.
- And bloody.
- Go, go.
NARRATOR: And Chef Ramsay
will put them to the test--
Bring it on.
NARRATOR: --in ways
they never imagined.
Some of the chefs will have
the experience of their lives,
while others will wish
they'd never been born.
I just want to go home.
Oh!
Cast it over.
He makes me want to pee
my pants because he's scary.
Listen to me.
And shut the f*ck up.
He knows he's
doing, knows what
he wants his customers to eat.
You wouldn't even serve
it to a f*cking pig.
Will someone tell me
what that shit is?
You should be
f*cking embarrassed.
I'm not going to walk away.
It's not acceptable.
NARRATOR: And when Chef Ramsay
pushes one chef too far--
You're unbelievably shit.
He doesn't know when
to shut his mouth.
Chef Ramsay is going
to have a huge problem.
NARRATOR: --the
tables are turned.
I'm pissed off.
Chef Ramsay needs
to know what's
in store for him tonight.
I'm scared.
NARRATOR: And someone
pays the price.
What are you doing?
Oh, no, no.
Stop, stop, stop.
- Mary.
- Whoa.
Oh, my god.
Mary!
Can you help?
Don't die on me.
Don't die on me now, please.
NARRATOR: This year's "Hell's
Kitchen" is unlike anything
you've ever seen before.
Welcome to hell.
NARRATOR: And now, the saga
of "Hell's Kitchen" continues.
Do you think the Chef's
as crazy as he sounds?
Yep.
Emotionally, I'm
a nervous wreck.
Every chef I've ever trained
under has been insane.
Now, Chef Ramsay brings
it to another level.
He's nuts.
Aw, you're married?
Got babies?
- Yes.
Yes, I got two.
I'm definitely here for
my wife and my kids,
to lay a foundation
for them for tomorrow.
So I'm going to win.
NARRATOR: Hell's Kitchen has
been completely redesigned,
but this new crop
of chefs arrived
with the same hopes
and dreams as those
who have come before them.
Oh, my god.
Oh, my god!
I'm from a small town,
and things like this
don't happen to people
like us every day.
If I won Hell's Kitchen, I know
I would set the world on fire.
And this is what I
was destined to do.
I'm having heart
palpitations I think.
Oh, wow.
This is Hell's Kitchen.
Ladies and gentlemen,
my name is Jean-Philippe.
I'm the maitre d'
here, Hell's Kitchen.
Gather round.
Welcome.
I started in ' ,
working for Chef
Ramsay in his first restaurant.
I was young and I
wanted to see the world.
We were in Dubai.
It was very hard for us.
Jean-Philippe.
Cut the crap, will ya?
Welcome to Hell's Kitchen.
Now, stop standing
there, staring at me.
Get in that kitchen and
cook me your signature dish.
NARRATOR: In just a few
minutes, these chefs
will present their signature
dishes to Chef Ramsay.
Open!
NARRATOR: And they know it's
not wise to get on his bad side.
Hot, very hot.
Do we have any
bowls over here?
OK, plate your dishes, yeah?
seconds to go.
Yes, Chef.
That was hot, hot.
Does anybody
have white pepper?
Time.
Your signature dishes
tell me a lot about you.
This is you on a plate.
And whose dish is that?
It's mine, Chef.
What is the dish?
That is chorizo
encrusted pink snapper.
Where in the
f*ck's the snapper?
It's underneath.
That's the snapper there?
Yes, sir.
OK.
Oh, f*ck.
Do you think you could really,
seriously, eat all that
without burning your mouth?
What a disappointment.
I don't think so.
Now you want to f*cking argue.
Back in line.
Yes, Chef.
I think he looked at me
and said that this guy is
really confident, and I
think that intimidated him.
What a f*cking jerk.
Whose is this?
Mine, Chef.
I'll flirt.
I'll manipulate.
I'll be able to get what
I want out of Chef Ramsay.
Can you cook?
Of course I can.
OK.
And what's the dish?
Parmesan crusted chicken
with a whole wheat spaghetti.
What's with the aperitif?
The drink is a
raspberry bellini.
Take a drink.
OK.
Here we are.
So what have you done to that?
The chicken's dry.
Salty, salty, dry.
Take your drink back.
Thank you.
Wow whose is that?
That's mine, Chef.
Right.
First name.
Ralph.
Explain the dish, please.
It's, uh, pan seared
scallops with potato gnocchi.
Wow.
I'm excited you had
time to make gnocchi.
I didn't have time to make it.
I-- it was frozen.
You've served
me frozen gnocchi.
Could have been a mind
blowing dish that.
I like the idea.
But the execution sucked.
Frozen gnocchi
was a huge no-no.
It was a big mistake.
I just didn't execute my own
freaking signature dish well.
Back in line.
OK.
Whose is this?
Food is sex.
And everybody likes sex,
and everybody likes food.
And I want to make people feel
like they just had great sex.
Unfortunately, it's raw.
Raw foie gras.
You take that.
Thank you.
That foie gras
was g*dd*mn perfect.
That is way, way,
way too salty, my man.
OK, I'll give him that
it was a little salty.
Back in line.
Chef.
Whose is this?
Mine, Chef.
Come forward, please.
He makes me want to pee
my pants because he's scary.
I feel like I'm just
going to pass out.
So just tell me
what is on the plate.
I call it my
contemporary cheese course.
Let's start from here and
work up there, shall we?
It actually goes
the other way.
- It goes the other way.
- Yes.
Oh, so I got to
start from there
and work my way down there.
- Mm-hm.
That's going to be a
big difference in terms
of what I'm eating, right?
Yes.
There's a first
for everything.
OK.
Woo, different.
So you're pretty new at this.
Yes.
Yeah.
I can see that.
Back in line.
I think I'll forever have
nightmares about Gordon Ramsay
now.
But yeah, he's still kinda hot.
Oh, f*ck me.
Whose is this dish?
Me, Chef.
My name is Eddie, and I'm five
foot two, born without kidneys.
Disease, you know,
stunts your growth.
How old are you?
- years old, Chef.
- .
Yes, sir.
How come I look wrinkled and
f*cked and you look so angelic?
I'm a bulldog in
a chihuahua's body.
What can I say?
Explain me the dish.
It's parmesan
crusted sea scallops
with a vermouth cream sauce.
It's not that I don't
trust you, I just want
somebody else to try this one.
I understand, Chef.
Let's go there.
We got two scallop dishes.
Who made this one?
That's mine, Chef.
Come forward.
And what'd you do?
I did a scallop terrine with
prosciutto and a little bit
of vanilla lemon creme.
Do something for me right now.
Taste your competition.
What's your
experience from that?
Uh, I think it
was cooked right.
Scallops were
cooked just right.
Yes, Chef.
And you can't be honest in
telling the truth on that one,
I'm not very happy.
That is raw.
Eddie.
Yes, Chef.
Let's go.
What'd you think?
Think it's a nice
dish, but the vanilla
sort of ruins it for me.
That's the most sensible
thing I've heard all day.
So you must have an
amazing little palette
tucked behind there.
Both of you made scallops and
they are both way under par.
Back in line.
- Yes, Chef.
Chef.
Not good so far.
Oh, f*ck me.
Um, whose dish is that?
Whose is this?
NARRATOR: The
pressure becomes more
than one contestant can bear.
Oh.
The pressure mounted.
And I just started feeling
weak, like, flush from my face.
Come down, please.
Sorry.
Are you all right?
Mm-hm, yes, sir.
OK.
And what's the dish?
It's a vanilla crepe
with carmelized peaches.
And why is the
pancake so thick?
f*ck me.
There's so much
alcohol in there.
What did you put in there?
Peach schnapps.
How much did you put in there?
Not a lot.
Not a lot.
I do feel drunk.
Back in line.
Ah!
Oh, dear.
Whose is this?
Mine, Chef.
Wow.
People always judge me when I
walk in a kitchen by my looks.
As soon as I get in the
kitchen and I do my thing,
there is never any questioning
usually, after that.
OK.
What is it?
It's pepper crusted steak
and just roasted asparagus.
This is going to be the first
dish that I think is somewhat--
I sure hope so.
Because right now,
I'm having a tough time.
You know that.
I know.
Finally, I've tasted
something delicious.
Three or four things on the
plate, steak cooked perfectly.
I am so happy you think so.
Thank god for
coming this morning.
Back in line.
And let's do two dishes,
both together, shall we?
Oh, dear.
Whose is that?
Mine.
I'm a short order cook.
I haven't been to
culinary school,
but I think I have a great
chance at winning because I'm
open to learning anything.
What is it?
Chicken fried chicken penne.
Let's taste this
together, shall we?
First name.
Tiffany.
Tiffany, talk
to me truthfully.
How was that?
Very peppery, sir.
I'm disappointed because
the chicken is delicious,
and yet it's spoiled
by all that pepper.
What a shame.
What a shame.
Tiffany, what is that?
Seafood tostada
[inaudible],, sir.
Julia, let's try
Tiffany's dish, shall we?
Yeah?
How was that for you?
I think it's good.
Would you order
that in a restaurant?
I would.
So would I. I think the
seafood's cooked perfectly.
Thank you, Chef.
Back in line, both of you.
NARRATOR: Very few of
the chefs had impressed
Chef Ramsay with their dishes.
Now, it's down to
the final chef.
Oh, f*ck me.
Whose is this?
It's me, Chef.
And where's your horse?
I left him parked
outside, Chef.
I've never met
an Asian cowboy.
I knew I shouldn't
have worn this outfit.
You are one chunky
monkey, aren't you?
Yes, Chef.
What is it?
It's finger food, Chef, so--
How big are your
f*cking fingers?
I have big hands.
This is nice.
Just throw all that away.
Your biggest problem is you
don't know when to stop.
My plate was full, but
heck, I would have eaten
all the food on the plate.
Back Back in line.
Thank you, Chef.
To be honest with
all of you, I'm
very disappointed at
what I've just tasted.
I need you to really,
seriously, up your game.
The winner of "Hell's
Kitchen" has an opportunity
of a lifetime to
become the head chef
of your very own
restaurant, starting
with a quarter of a million
dollar salary plus a share
in the profits of a
multimillion dollar
restaurant at the
luxurious Green Valley
Ranch Resort in Las Vegas.
It doesn't get any
better than that.
That's a phenomenal prize.
I mean, this is an
opportunity of a lifetime,
and the last thing I want to
do is, you know, f*ck it up.
Now, the blue team
will be all men,
and the red team
will be all women.
These are my sous chefs,
Marianne and Scott.
Listen to them.
One more thing.
Hell's Kitchen opens tomorrow.
Get back to the dorms,
get a good night's sleep.
Tomorrow, you've got a
long day ahead of you.
Let's go.
NARRATOR: The teams may be
competing against each other,
but the men and
women will be sharing
this living space just
upstairs from Hell's Kitchen.
Yeah, come on, guys.
Bring it in for blue.
Go blue.
It is the most important
thing for the blue team
to come together and smack
the crap out of the girls.
They're doomed.
They're doomed.
We're not going to beat them.
We're going to beat
the shit out of them.
Women have a way to be
able to work together.
Oh, absolutely.
Yeah.
Don't start of backstabbing
until after tonight.
Not until after we
eliminate the boys.
We all want to win, so if we're
not working together as a team,
we're all screwed.
I'm going to bed.
Good night.
Good night, guys.
Let's go.
I threw on my brand new
jacket, and my Shoes for Crews.
Hey, hey, let's go.
Let's go, guys.
I ran downstairs with my team.
NARRATOR: With the first
dinner service just hours away,
both teams must prepare a menu
of items requiring over
ingredients, and of course,
everything must meet Chef
Ramsay's exacting standards.
Guys, let's go.
Double time.
I could go find some paper,
and we're going to make a list.
All right.
I'm trying to build
the team up, you know?
And we're all working together.
NARRATOR: Brad takes the
lead in the blue kitchen.
Meanwhile, the red team
won't give their short order
cook the time of day.
You need help doing anything?
What meals are y'all working on?
Nobody is talking.
Who knows?
I don't know.
All I'm trying to do is get
people to communicate with me.
So I'm just going to
keep talking to them
until they talk to me.
I mean, if somebody
can tell me anything.
OK, guys.
I need you guys to
talk to each other.
Oh, Lord Jesus.
NARRATOR: While
the red team leaves
Julia behind, in
the blue kitchen,
Aaron is struggling to catch up.
sh**t.
Could somebody come and help
me with my ice cream over here?
I'm really stressed right now.
I'm pretty scared of
everything, actually.
Is eggs in this?
Yes, it's already in here.
You just-- you can't
temper like that.
That's not going to work.
NARRATOR: The guys pitch in to
help Eric as the women display
their own version of teamwork.
I'll do all the shopping.
You work on the crepes.
Let her do the risotto
and be through with it.
I just took over because we
needed somebody to take over.
What are you doing
with the risotto?
Hard boiling it.
No, this is not how you do it.
This is not how it
was done yesterday.
Yeah, you hard boil it first.
Risotto, you don't even add
that much liquid to begin with.
Joanna got a big
old piece of attitude.
I just wanted to
go up and hit her.
If you don't know what you're
doing, just ask somebody.
I'm going to k*ll her.
Tonight, the whole
kitchen has to be in unison,
and I don't know if
that's going to happen.
Something is burning.
Something's burning.
Blue team, come over.
Ladies, let's go.
NARRATOR: With the first dinner
service only minutes away
and hungry customers
lining up out front,
Chef Ramsay gathers the
teams for a pep talk.
Big, big, big night.
How are we feeling?
- Good, Chef.
Good.
Julia, how are you feeling?
I'm feeling like there is
absolutely no communication
going on in this kitchen.
Is that right, Tiffany?
I feel like we have pretty
good communication, Chef.
Wow.
I do agree with Julia,
but I'm definitely not going
to back up what she's saying.
I'm going to appear
to be confident, even
if I know that we're not ready.
NARRATOR: With the
red team in shambles,
Chef Ramsay turns to the blue
team for some reassurance.
Aaron, how are you feeling?
Sorry.
I can't believe I'm crying.
I'm cracking up right now.
Keep it together.
For God's sake, man.
I don't know what's going on.
Now you're making
me feel nervous.
I am not going into service
with this level of incompetence.
You know that.
Not good.
Not good.
Stop f*cking crying.
Stop.
Stop.
Do you want to go and
lie down in the dorm?
No, sir.
I'm fine, I'm fine, Chef.
I apologize.
I'm fine.
- You can do it.
- Yes, sir.
Good man.
Now, I want to see
some strength tonight.
OK.
I want to see some form
of bond, togetherness.
Are we ready?
- Yes, sir.
Yes, Chef.
Let's go, yeah?
Jean-Philippe.
Oui, Chef?
Open the doors
to Hell's Kitchen.
NARRATOR: A table for
tonight's reopening
is the hottest ticket
in Los Angeles.
Cheers.
I'm going to start with
the scallops, please.
I'll have the pea risotto.
NARRATOR: The only
question now is
whether this new staff
can meet the world class
Chef's demand for excellence.
Bonnie need pastry brush.
Right here, babe.
Clean.
- Thank you.
- Aaron?
- Yes, sir.
- You straight?
Yeah.
I'm OK.
Chef, four
covers, red kitchen.
Four covers, red kitchen.
Good.
OK, red team, you
got the first order.
Congratulations.
Table .
One [inaudible],, one
spaghetti, two scallops.
Entree, two turbot, two venison.
- Yes, Chef.
- Thank you.
Let's go.
What is this for?
The risotto.
[inaudible] goes
in last, y'all.
It's going to make
that shit taste bitter.
I teach these people
this shit every day.
OK.
All right, all right.
- The shallots go in first.
- I hear you.
I hear you, Joanna.
She's there, like, doing this
in my face, and I'm like, uh-uh.
Why are we arguing?
She's-- I know the recipe
differently, and she's telling
me to change it.
- OK.
But why are we arguing
amongst ourselves
on a night like tonight?
We won't be anymore, Chef.
- Oh.
- Come on, guys.
Come on.
We can do this.
Come on.
Who cooked these quail's eggs?
- I did, Chef.
- Just that, there.
It's like a plastic
silicon implant.
f*cking bin them.
Get rid of them.
You guys, we can't
lose it over one starter.
We can do this.
Is that for your eggs?
- Yeah, we're fine.
- You sure?
Yep.
If you could keep chopping
apples, that would be awesome.
Tiffany, she was
like, no, no, no, no.
You don't cut the eggs.
If there's one thing that I
know I can do is cook eggs.
Gonna burn them eggs again.
NARRATOR: As Tiffany tries
to get the appetizer station
under control in
the red kitchen,
the men are relying on Vinny to
get them off to a good start.
Vinny, are we ready
with the first table?
Right here, Chef.
Good, Good.
Let's go, big boy.
Spaghetti overcooked.
Oh, dear.
Vinny, your pasta is like glue.
It's paste.
He's standing there
and he's yelling at you,
and his wrinkles is all-- he
starts to look like a shar-pei.
Try a little bit harder.
And his steam and his
emotions are coming out.
This is absolute rubbish.
Get it in the f*cking bin.
But then he uses his
word, like, rubbish.
Vinny, is that really funny?
You gotta bite your tongue
and start to laugh because use
a word that I understand.
Can you get a grip and
just give me something?
Is that possible?
Yes, Chef.
I'm going to f*cking
lose my rag in a minute.
Start again.
NARRATOR: With no appetizers
leaving the blue kitchen,
Chef Ramsay looks to the
red team for one good egg
to accompany the scallop dish.
OK, red team, [inaudible]
spaghetti scallops.
How long?
We have to start
it over, Chef,
because the eggs are f*cked.
Oh, my god.
Come on, Tiffany.
A fried egg is stopping
this kitchen from cooking.
Come on, ladies.
I'm-- I've been
over there three times
trying to help with them eggs.
I don't understand how
I can be needed nowhere
but still, nothing
is getting done.
So it seems to me like I
would be needed somewhere.
Bonnie?
Yes, Chef?
I think you should help
cooking the quail eggs, yes?
- Yes, Chef.
- Who needs help doing the eggs?
Help me do the eggs?
I do, obviously.
I need to get a grip.
My hands were just like this.
I couldn't concentrate.
f*cking grip, Bonnie.
I lost it.
I broke the f*cking yolks.
Come on, please.
I can't-- I don't
know where to go now.
I've had some tough
nights in my life,
but not over a
f*cking fried egg.
Jesus, help us all.
NARRATOR: One hour
into the first dinner
service, not a single plate of
food has left either kitchen.
Can you check
on our appetizers?
It's been an hour.
Absolutely.
Thank you.
NARRATOR: Things are getting
ugly in the dining room.
Back in the blue kitchen,
Vinny is still trying
to get out his first appetizer.
I need some vegetable stock.
There is no more.
Three risotto, one spaghetti.
Two scallops, yes?
Hey.
Just come here, you.
You're putting water
in the risotto.
Chef, I put the
water in the risotto.
We don't-- we don't
have any left stock.
Oh, for f*ck's sake.
Well, hm.
Stock is made of water.
Turn And vegetables
are made of water.
No harm, no foul.
That's all we have.
It tastes like gnat's piss.
Stop it.
Look at me now.
OK?
Get off the section.
Brad.
- Hey.
Get on there.
Get your ass on there
and stay on there.
It was a relief
when Chef Ramsay
put me on appetizers because
the app station was going down.
It was going down big time.
And create the
seasoning please, yes?
- Yes, Chef.
- Vinny.
Yes, Chef?
Wash up.
NARRATOR: With
Brad on appetizers,
things may be looking
up for the blue team,
but over in the red
kitchen, teamwork
continues to be a challenge.
Can we not just
cook the eggs quickly?
Tiffany, this now is on the
border of sinking the ship.
Just cook your
f*cking ass off now--
- Yes, Chef.
- --and get some food out.
- Yes, Chef.
- Thank you.
Do you want me to do, though?
No.
I don't understand,
if everybody keeps
burning the eggs, why--
and breaking them,
why I can't do them?
Because we're
not ready for them.
I'll but I'm saying I'm going
I know, but I'm saying I'm
going to do them over there.
OK.
I'll tell you when we are.
Why are you pushing me?
Please don't do
this to me now.
I'm just under too much stress.
I mean, OK, I understand.
I'm trying to help you.
- OK.
OK, thank you.
She was freaking out
over me making eggs.
And she couldn't see it like
I was trying to help her.
Can you see what
I'm faced with?
Why are you crying?
What's the matter?
I just want to help.
You want to help.
Julia, come here.
All I want is some food.
I understand that,
and all I'm trying to do
is help you get food.
They act like I don't, like--
I can't do nothing and they're
not getting nothing produced.
When Julia came
up and, you know,
started bawling and
saying, oh, they
won't let me fry
an egg, it's like,
don't pull out the whole team
because you want your two
minutes in the spotlight.
What is going on?
I am trying to help
her with her eggs,
but she don't want to let me
take them is all I'm saying.
OK.
Let me just tell you something.
Yes.
There's more arguing going
on than there is cooking.
You're coming off this section.
OK.
Melissa, get on
the appetizers.
You cook the f*cking quail egg.
And can we just work as
a little bit of a team?
- Yes.
- Yes, Chef.
So right now, put it to
bed and f*cking concentrate.
Yes, Chef.
Yes, Chef.
NARRATOR: While the red team
tries to pull itself together,
the blue team has served
of appetizers
and seems to be
hitting its stride.
Brad, nice, the risotto.
Yes, Chef.
This is so good.
Vinny.
Yes, Chef?
Happy?
Doing my best, Chef.
Vinny's just peaked in life.
A f*cking dishwasher.
Aaron, is the chicken ready now?
Yes, sir.
Let's go.
It's hot, Chef.
Oh, Hallelujah.
What-- huh?
What's he done to that?
Aaron, why is it all
black on the bottom?
What is all that?
I guess steps that's
the maple syrup, sir.
Another one, please.
Yeah?
Yes, sir.
Yeah?
I'm feeling pretty dang
useless, pretty puny today.
I haven't been able to
do anything right yet.
I have to redo the chicken.
It's going to be
another two minutes.
Sir.
Yes, sir?
Would yo mind just wiping
the snot off your f*cking face
before we serve
chicken and snot?
Yes, sir.
NARRATOR: The blue
kitchen has had a setback.
But in the red
kitchen with Julia
successfully cooking eggs--
OK, so we have a
scallop, a pasta--
NARRATOR: --and
Melissa taking charge--
You do the egg.
NARRATOR: --
appetizers have gone out.
It's actually
really delicious.
NARRATOR: Melissa may be
pushing the appetizers out--
This one's perfect.
NARRATOR: --but she's also
pushing everyone's buttons.
I'm telling you
it's overcooked.
We have got to get this shit--
we have got to get this shit
on the plate and get it out.
- It doesn't matter.
It's overcooked.
He's going to throw
it back at you.
If you're not going to listen
to the person in charge
when the Chef puts them in
charge, what's the point?
Melissa, I have been
cooking the same shit
for the last eight courses.
She's the only one that's
produced a good item, Melissa.
Dude, she's telling me
my shit is overcooked,
and I-- it's the only
spaghetti that's done.
Melissa screwed up my spaghetti.
I'm good at what I'm
doing, Or at least I'm
doing a good enough job so
that Chef Ramsay isn't throwing
shit back in our f*cking faces.
You want to do it?
- She doesn't want me to help.
No.
I don't want to do it now.
Ladies.
Ladies, can we stop arguing?
Yeah?
NARRATOR: While it's total
chaos in the red kitchen,
in the blue kitchen,
the retirement home chef
seems to be feeling
all of his years.
Oh, f*ck.
I'd like to see
Aaron get better.
Oh, f*ck.
Get better at cooking.
I'm kind of busy right now.
I'll be back in five, gentlemen.
He just gave up.
I would never walk
off the line, short
of being punched in the face.
Finish your night.
You've gone white.
Chef, I don't want to quit
because of me, I don't want
to quit because of anybody.
GORDON RAMSAY: Hey.
But I don't want to
quit because the guys,
they're trying so hard.
GORDON RAMSAY: Breathe.
Shh.
Everybody's
trying really hard.
GORDON RAMSAY: Hey, hey.
Relax.
Relax, relax.
NARRATOR: With Aaron
taking early retirement
from the meat
station, Josh jumps in
and tries to save the day.
Two minute-- Eddie, are you
OK for two minutes on that?
Yes.
Let's do it, let's do it.
Two minutes, guys.
OK.
Come on, guys.
Let's go.
- No bickering, let's do it.
Push it.
I was born for this.
Come on, guys.
Unfortunately, I, myself,
walked into the deepest
pile of the shit.
Josh.
Yes, Chef?
How many of portions of
chicken are overcooked?
One, two, three,
four, and that's all
the chicken that we have, Chef.
So we've got no
chicken anywhere.
We have no chicken, Chef.
Oh, god.
- Right behind--
- I see him.
Oh, shit.
Is one of those
plates spaghetti?
We're going to be making
more spaghetti, guys.
Let me-- please let me do
this because that shit was
f*cked up because I'm sitting up
here letting you do this shit.
We don't have any
f*cking chicken.
We don't have any
more Wellingtons.
We don't have any
f*cking lettuce.
We haven't served any food.
How can we be out of anything?
Your tables are now getting
up, pissed off, and leaving.
Nothing's getting done.
Eddie, throw those out.
They're going to taste
like f*cking lighter fluid.
People f*cking
me up right now.
Marianne, are
they arguing again?
Yes, Chef.
They are.
Stop.
Come here.
Shut it down.
Forget it.
Service, we're shutting it down.
Kitchen is closed.
We're just pathetic.
I honestly don't think
any of us deserve
the prize at this point.
NARRATOR: After a disappointing
performance from both kitchens,
Chef Ramsay faces a
difficult decision,
choosing a winning team.
You've got every
right to look down,
because that was embarrassing.
Ladies, I've never seen
girls bitch so much.
All right.
- The shallot's going in first.
- I hear you.
Shallot's going in first.
I hear you, Joanna.
It was just evil and twisted.
Hell's b*tches.
Vinny, minutes
without any appetizers.
It tastes like gnat's piss.
What have you got to say?
I didn't know what you wanted.
You didn't want to show me,
so what did you want me to do?
You two-faced,
lazy little fucker.
Lazy?
All I could think to
myself was, please shut up.
Who are you talking to?
Are you serious?
I just couldn't-- I
couldn't believe it.
What did you want me to do?
Wipe your ass?
Aaron, how are you feeling?
I'm feeling a lot better.
Thank you, Chef.
Let's be honest.
There's definitely no winners
in Hell's Kitchen tonight.
But tonight, the
losing team is--
is the red team.
Melissa.
Yes, Chef.
Things started to happen
when you got on the appetizers.
You are the best of the worst.
Tonight, I want you to
nominate two of your team
for elimination.
Now get back to the dorms.
Somebody is losing the
opportunity of a lifetime,
and I'm putting them up
on that butcher block.
You know, that sucks.
So what do you think?
I think that everybody
knows that I've never worked
in a kitchen like this before.
Right.
What kind of kitchen
do you work in when
you have no communication?
Mm-hm.
I really feel like
everybody went in that
kitchen out for they-self.
Well, that's how I feel
about the whole situation.
Thank you.
Thank you.
With Julia, I really
think she was a team player,
but going from the Waffle House
to a Gordon Ramsay restaurant
is a big jump.
So what do you
think about tonight?
Talk to me.
On my behalf, I think only
maybe two or three of my dishes
were sent back.
We just got to have second
guess-- are weaker people.
Like, for instance,
with Julia, I
know Julia haven't worked in a
fine dining situation before.
Julia shouldn't be here because
she was just kind of clueless,
so it's time for her to go.
What'd you think
about service?
What'd you, you know--
- It f*cking sucked.
I know it sucked.
I mean--
Give me a little
more here, you know?
I mean, I don't
want to go home.
- You're not going home.
- No?
No way.
If I was you, I would
nominate Julia tonight.
Definitely.
It has to be Julie.
She works at the
f*cking Waffle House.
I mean, come on.
NARRATOR: Tonight, the men rest
easy knowing that they're safe.
Now, the women are about
to learn which two of them
will be nominated by
Melissa for elimination.
Melissa, have you
made your decision?
Yes, Chef.
Who's your first
nominee and why?
My first nominee is
Joanna because the way
we worked together,
the way she went
about communicating with me.
Thank you, Melissa.
Second nominee and why?
My second nominee is Tiffany.
I don't want to go home.
You're not going home.
No?
No.
No way.
Because of how long the
appetizers took to get out.
Thank you, Melissa.
Tiffany, Joanna.
Step forward, please.
Tiffany, is that
the best you can do?
No, Chef.
I mean, I think
I'm capable of more
than what was produced tonight.
I could have performed
better, of course,
but, I mean, I
respect your decision.
Joanna.
Yes, Chef?
Why should you stay
in Hell's Kitchen?
I did excellent teamwork.
I basically helped my
team as much as possible.
And originally, when Tiffany
was on the starter station,
nothing was coming out.
This is not an easy decision.
I teach these people
this shit every day.
OK, all right.
All right.
- The shallot's going in first.
- I hear you.
Who cooked these quail's eggs?
I did, Chef.
Just that there.
It's like a plastic
silicon implant.
f*cking bin them.
Get rid of them.
The person leaving Hell's
Kitchen tonight is Tiffany.
You've got to go.
OK.
Take your jacket off.
Thank you.
- Bye bye.
Good night.
I had no idea it was
going to be this intense.
I don't want to go home.
Nobody wants to go home.
But if he was choosing
people on heart,
he absolutely made the
right decision tonight.
Let me just give
you a quick message.
One of you is going
to run a restaurant.
And yet you're all
wimping around.
And if no one's prepared to
work your ass off for it,
then you're not going to get it.
I'm here to win
this competition.
It doesn't matter who
I've gotta f*cking bitch
over to make me look better.
I dodged a b*llet tonight.
If I have a positive attitude
and my body holds up,
I'm hoping.
I'm hoping for the best.
I think I'm lucky to be
here right now, to be honest.
I really hope that
I can show Chef
Ramsay that I'm not an idiot.
And if you think you, tonight,
have had your butts kicked,
you've seen nothing yet.
Get some sleep.
You're going to need it.
Good night.
To become a great
chef, you need
great attention to
detail, passion,
and a great work ethic.
Tiffany worked hard, but that
was it, and nothing else.
NARRATOR: Next time
on "Hell's Kitchen,"
things are starting
to get a little fishy,
and the competition
is heating up.
We are going to take
the boys to school.
NARRATOR: The men are
desperately trying
to keep their team together.
I think I'm going
to call it quits.
You're going to leave us high
and dry is what you're doing,
Aaron.
- No, I'm not doing that.
Yes, you-- No, yes you are.
NARRATOR: At dinner, things
go from bad to worse.
Get out of my way.
Stop.
Pass it over.
What is all this in here?
Are you a dumb blonde?
All of you, taste it.
It's way too peppery.
It's inedible.
NARRATOR: And when one chef
makes a disastrous mistake--
How many complaints
have you had?
All the tables.
NARRATOR: --Chef Ramsay
is left without a choice.
You wouldn't even serve
it to a f*cking pig.
Get out.
NARRATOR: All next
time on the most
shocking "Hell's Kitchen" ever.
03x01 - 12 Chefs Compete
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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.