06x06 - 11 Chefs Compete

[bunniefuu]

NARRATOR: Previously

on "Hell's Kitchen--"

Whew, Big Daddy's back.

NARRATOR: --Robert led the

men to a decisive victory

in a challenge.

That's really, really good.

NARRATOR: And their menu would

be used to welcome home a hero.

(IN UNISON) Welcome home.

NARRATOR: At a special

dinner service--

Staff Sergeant James, come on.

NARRATOR: --the Blue kitchen--

Catish garnish, let's go.

NARRATOR: --was led by Kevin.

I'm going to go

up with steaks,

he's going to follow behind.

NARRATOR: And it didn't go

unnoticed by Chef Ramsay.

There's one saving grace

there tonight, Kevin.

This is fun.

NARRATOR: In the Red kitchen--

This is not f*cking possible.

NARRATOR: --it was

a team meltdown.

I'm so embarrassed!

NARRATOR: Tek

crashed and b*rned.

How can I serve that and

that on the same table, Tek?

Sorry, chef.

NARRATOR: Tennille struggled.

What's the matter

with you, madam?

NARRATOR: Amanda disappointed.

What is that?

No one's got my back here!

We haven't sent an order out.

NARRATOR: And with Red

team diners going hungry--

Hello, ladies.

Stupid cow!

NARRATOR: --Chef Ramsay sent

the men in to finish the job.

Guys, get in here and get on

a section, will you please, yes?

It was a kitchen apocalypse,

like a hand grenade

went off on a cow's ass.

NARRATOR: After a

humiliating defeat--

GORDON RAMSAY:

Ladies, that was crap.

NARRATOR: --the Red team

nominated Tek and Tennille.

I think it's bullshit

that I'm up here.

NARRATOR: But

Tennille fought back.

I'm not the weakest

person on this team.

Who do you think should

be the second nominee?

Amanda, Chef.

Amanda, get your ass up here.

NARRATOR: And in

the end, it would

be Tek who would say goodbye

to her dream of becoming

head chef at Araxi

restaurant and bar

in Whistler, British Columbia.

But it was Tennille who

had a few choice words--

For all of y'all.

NARRATOR: --for

her fellow chefs.

Sit on it.

[THEME MUSIC - OHIO PLAYERS,

"FIRE"]

NARRATOR: And now, the

continuation of "Hell's

Kitchen."

Piss off, get some sleep.

Amanda?

- Yes, chef.

Two seconds.

NARRATOR: After a

disastrous dinner service,

Amanda narrowly

escaped elimination

and Chef Ramsay is

concerned if she

has enough stamina to continue.

I'm counting on you

and I am concerned.

Bounce back.

- I will, Chef.

- Quickly.

I will.

Please?

- Yes, Chef.

- Good luck.

Thank you.

Goodnight.

AMANDA: I have to

show Chef Ramsay

that I'm not a weak person,

that I can bounce back.

I want to try and do

whatever I can to stay.

It's probably my last chance.

They got no chance,

brother, if we

keep doing what we're doing.

It's just a

shitstorm over there.

There's no teamwork,

there's no bonding.

So it's pathetic and I'm

glad I'm not a part of it.

They've got nobody left.

One more service,

bro, they're crushed.

NARRATOR: While the

men continue to bond,

Tennille is not exactly feeling

the love from her teammates.

I don't want to

be up there, period.

I told you.

Elimination was some bullshit.

They put me up there again.

They're not going off

of who's a good cook,

they're going off past services.

Well, ladies, the

past is the past.

Look at it, it's going

to always the same sh*t.

Every time he

says, fast service.

What?

I'm real fired up right now.

I'm putting my head down, doing

my work, and make sure from now

on, my sh*t is flawless.

Emotions are starting

to get the better of us.

I think we need to check

all that at the door,

buckle down, and do our jobs.

NARRATOR: Another day

begins with the women

down one chef and their

morale at a low point.

Good morning.

(IN UNISON) Good

morning, Chef.

One of the things

that I make sure is

available at all my

restaurants on every menu

is a low calorie option.

Now, this is your

next challenge.

Each team, you're going

to create three dishes.

However, there will

be a maximum of

calories for the entire menu.

Are you kidding me?

I take -calorie bites.

I'm a chef that likes to cook

with butter, cream, and fat.

One appetizer, one

entree, and one dessert.

I've asked our health

expert and nutritionist

to help us with the

challenge this morning.

Mary and Jamie.

Behind all of you,

there's a wide variety

of fantastic ingredients

that have all been labeled.

The team with the best tasting

dishes well win this challenge.

One appetizer, one

entree, one dessert.

Is that clear?

(IN UNISON) Yes, Chef.

minutes.

Off you go.

NARRATOR: For this

low calorie challenge,

Chef Ramsay is looking to see

which team can create the best

tasting -calorie menu.

Cottage cheese can b*at

really low in calories.

I want to do like

a nice seafood grill.

NARRATOR: The "Hell's Kitchen"

nutritionists will weigh in

and calculate every ingredient

to make sure each team

stays within the calorie limit.

You guys have entree.

We decide teams of two is

how it's going to work out.

Me and Robert have apps,

Jim and Van on entrees--

A seared pork chop will do.

KEVIN: Dave and

Andy on desserts.

I'm going to

work on the fruit.

Three scallops should

be enough, right?

Definitely.

I work in a health club and spa.

I deal with calorie

count, fat count,

carb count every single day.

Honey's great and it's

really good for you, too.

I stepped up and took the

lead on this challenge.

Gotta get a move on, ladies.

NARRATOR: While the Red

team follow Sabrina's lead,

in the Blue kitchen,

the men have already

figured out their appetizer.

What are you guys working on?

Grilled seafood salad.

NARRATOR: And Van believes

he has the perfect entree.

Soba noodles.

Pork topped with soba noodles.

I mean, that's money.

Right now, you are

at , calories--

way over.

We haven't done dessert yet.

, calories and you

haven't done dessert?

We're screwed right now.

The calorie count's too high.

OK.

What can we pull away from it?

The soba noodles are

calories alone.

So let's just take

some of these down.

We start taking noodles off

and trimming up the pork chop.

It was just kind of

disheartening that the entree

had to get smaller.

You guys have

got to figure out

what you want to

do because you're

still running out of time.

minutes to go and we

haven't cooked anything yet.

Wake up, yeah?

NARRATOR: While the men

count calories, the women--

SABRINA: So right

now, we're at .

NARRATOR: --start cooking.

SABRINA: All right.

Let's keep going.

We need something on the bottom.

I need something green.

Yeah, you do.

I knew I was going

to be doing dessert,

but I don't know

how to make food

flavorful with less calories.

Make a boat out of the

rind so that it sits on--

You want me to make

like a circle on the--

Sure, you could.

You've got to hold her hand

through stuff, and that's fine.

If it pulls out a win for

us, I'll hold your hand.

NARRATOR: While

Sabrina and Amanda

have moved forward

on the dessert,

the men are still

counting calories.

The entree is

for a total of .

Hey, guys.

The girls are cooking and you

guys are still weighing out.

Come on.

VAN: Now we're

calories under.

We had to start cooking.

We were running out of time.

We've got to go, y'all.

Let's go.

I had to add sugar to it.

That's the only thing.

- I don't think so.

I think it's perfect.

- It's like not sweet at all.

I'm not used to

having to base my dish

around counting the calories.

My role was just trying

to take Andy's vision

and make it happen.

I wouldn't do any more.

All right.

Last minute.

Get a plate for scallops.

Needs texture.

Good, good, good.

- Do a nice pretty fan on top.

- Come on.

Behind.

GORDON RAMSAY: Five,

four, two, one.

And stop.

Right.

Are we in at calories?

(IN UNISON) Yes, Chef.

NARRATOR: Both the

men and the women

have successfully prepared

a meal under calories.

Now Chef Ramsay will

decide which team created

the best tasting dishes.

Right.

Appetizer from the ladies.

Tennille.

Today is a great opportunity

for me to show my skill,

us to work together as a team.

We need this win today.

GORDON RAMSAY: Thank you.

Now, what is that?

TENNILLE: Today, Chef,

we have a seared scallop

with a tangy mango chutney.

That was calories.

GORDON RAMSAY: Good.

Nothing skimpy there, is it?

Not at all, Chef.

GORDON RAMSAY: Mm.

That's nice.

- Thank you, Chef.

GORDON RAMSAY:

You'd never believe

that there's only calories.

I don't feel cheated.

Wow.

OK.

Brilliant.

Thank you.

That is delicious.

Delicious.

Right.

Gentlemen, appetizer, please.

KEVIN: We've kicked the girls'

ass three straight times.

I knew we would do fine.

Kevin, what is it?

KEVIN: We have a grilled

Key West seafood salad.

GORDON RAMSAY: Calorie count?

.

I like the shrimp, I

love the lettuce and mango.

Refreshing.

Very light.

Good.

Nice.

Good start.

Appetizers, honestly

even, one each.

Ladies, entree.

Thank you.

OK.

What is it?

AMANDA: This is cottage cheese

and mushroom stuffed pork chop.

GORDON RAMSAY:

How many calories?

This is calories, Chef.

Can I just say the portion

control is really brilliant.

Yeah, that's delicious.

I love the sort of pepper

from the watercress.

Whose idea was that?

That was mine and Sabrina.

Lovely.

Thank you.

Thank you, Chef.

Wow.

Gentlemen, entree, please.

JIM: I feel

confident in my dish.

The flavors were there,

we didn't use any fats,

we didn't use any oils.

Jesus.

Jim, what is that?

JIM: It's a pork cutlet with

soba noodles and broccolini.

GORDON RAMSAY: It looks

like it's a child's portion.

So you cut the

pork chop in half.

Mm-hm.

GORDON RAMSAY: Yeah.

Maybe on a smaller plate,

it would look better.

ROBERT: Oh, boy.

And it's just slightly boring

in terms of moisture, no?

It's very dry.

Calorie count was what?

.

That came in at

calories less

than the Red team's entree.

What a shame.

Yes, they did

horrible on that dish.

Entrees, ladies way in front.

NARRATOR: The men

may have been well

under in the calorie

count, but their entree

had a lot less flavor.

With the women up by

one, it all comes down

to the final course, desserts.

Let's hope we

finish on a high.

I was nervous

about the dessert.

Amanda asked me five

million different questions

on a fruit bowl.

So I am nervous.

What is that?

SABRINA: It's a fresh fruit

bowl with lemon ricotta

cream and coconut milk.

GORDON RAMSAY: How many

calories are in there?

, Chef.

Whose idea was it

to put the lemon?

Sabrina and I, Chef.

Because that's turned

a boring, bland cheese

into something zesty,

vibrant, refreshing.

Good.

Thank you.

Whew.

OK.

Gentlemen, I can't wait

for a fantastic dessert.

I hope it's substantial.

You probably saved

the best for last.

Man, that better be a giant

piece of chocolate something

to b*at us.

I was worried

because the girls

had some really nice stuff.

This has got to kick some ass.

I make an apple

fruit compote every day

of my life, no problem.

Here we go.

And-- oh, come on.

When Chef Ramsay laughed,

it definitely like stung.

I feel like a loser.

What is that?

Chef, we have an egg white

crepe filled with a fruit

compote and then we have a

blackberry and vanilla yogurt

cream.

It tastes foul.

That's the kind of crap you when

you've just come out of a heart

bypass or an ulcer operation.

That's a joke.

Back in line, Dave.

Ladies, a nice balance

and a clever utilization

of calories.

Congratulations.

- Thank you, Chef.

Really, congratulations.

Thank you.

We did it-- look at that.

Kicked the boys' ass.

Really well done.

What a disaster.

Next time I won't

listen to Andy.

Ladies, all three dishes

are going on the menu.

Gentlemen, I want you to

sh**t off to the local market

and buy these

ingredients quickly

because you're going to get back

and prepping your own kitchen

and you'll also be prepping

everything for the ladies' team

because we are opening tonight.

JIM: It's a big deal, double

the work in half the time.

It really sucks.

So move your ass.

You've got a lot

of work to do, yes?

Ladies, whilst they're

sweating it out in the kitchen

setting up both

kitchens, all of you

are going to be enjoying

a nice ocean breeze.

World famous Venice

Beach awaits you.

And the most amazing volleyball

lesson with one of the best

volleyball players in the world.

Excited?

(IN UNISON) Yes, Chef.

Off you go.

SABRINA: I knew working in a spa

would pay off sooner or later.

AMANDA: Hell, yes.

Look at how we hustled together.

Yeah, boy.

I'm going to the Beach, baby.

AMANDA: I am stoked right now.

I could spend every day

all day at the beach.

I love the ocean,

I love the sand.

It's going to be a fun day.

[whistling]

Have a good time.

Bye, guys.

JIM: The women wen by

us as we were prepping.

They all looked good--

kind of.

I mean, you put a

prom dress on a pig,

you still can't dance with it.

You guys are now the b*tches.

Don't break an ankle.

Oh, how cute.

TENNILLE: Oh, that's hot.

Shotgun.

TENNILLE: They had little sporty

convertibles for us, top back.

Everything was hot.

- That is awesome.

Buckle up.

I have never been

in a convertible,

so it was really fantastic.

And I've got cute hair

for a convertible, see.

Here they are.

Welcome, ladies.

Welcome to Venice Beach.

Here's my friend, Annett

Davis, queen of the beach.

- Nice to meet you guys.

- Hi.

Hello.

I was kind of starstruck.

It's cool to be in the presence

of an Olympian, a winner.

I'm going to teach you

guys a few skills first,

and then after that,

we're just going

to play and have a lot of fun.

OK?

It was awesome.

Annett walked us through

the volleyball moves

like it was a new

dance or something.

Bump, set, spike.

JP, help us out!

NARRATOR: The Red Team is

enjoying some fun in the sun,

and back in Hell's

Kitchen, things

are also starting to heat up.

I'm aggravated, man.

Nothing's going right today.

Come on, Van.

Drop everything you're doing.

Guys, I need you to

follow me right now.

Yes, chef.

Quickly.

Come on, everybody.

What in God's name is

that f*cking thing?

CHEF SCOTT: We've

got to go pick up

some of the ingredients for

the chefs' additions tonight.

Everybody grab a

helmet, get on the bike.

KEVIN: Are you

f*cking kidding me?

We've got a man

that's pounds

and another guy with a cast.

Oh, dude.

f*ck.

This is f*cking great.

[horn honking]

OK.

Guys, follow me.

Ready?

DAVE: Yeah, let's go.

Nice.

So embarrassing.

Go up to the store and we'll

get the ingredients we need

and we're coming right back.

Look at this [inaudible].

CHEF SCOTT: OK, guys.

Up the hill.

- Oh, boy.

Come on, man.

I was enjoying it until we

started going up that hill.

Come on, let's go.

CHEF SCOTT: Come on, guys.

Keep pedaling.

You've got to be

f*cking kidding me, dude.

VAN: No pain.

How much funner is it to

be sitting out on the beach,

relaxing with an

umbrella in your drink?

With an umbrella

in your drink.

To a good service tonight.

Great start, let's

finish it well.

It was really nice just

to hang out, be girls.

And we absolutely

bonded as a team.

Couldn't ask for a

better day, ladies.

What do you think the

guys are doing right now?

CHEF SCOTT: Come on, Robert.

Keep pedaling.

No pain.

Come on.

No pain.

VAN: I was pedaling

so hard, man.

It was rough.

(IN UNISON) One, two.

One, two.

One, two.

One, two.

- (IN UNISON) One, two.

Come on, Robert.

(IN UNISON) One, two.

[breathing heavily]

One, two.

CHEF SCOTT: Almost at the top.

[breathing heavily]

Don't give up.

We got it.

Nice work, guys.

Good job.

VAN: We get up

the hill, finally.

CHEF SCOTT: Pick up some

potatoes and some onions.

Put them on the bike and

let's get out of here.

All right, guy.

Back on the bike.

Let's head back

to Hell's Kitchen.

NARRATOR: The men must now

hurry back to prep both kitchens

for tonight's dinner service.

Meanwhile--

So fun.

NARRATOR: --the women

return to Hell's Kitchen--

We're home.

NARRATOR: --and a

refreshing surprise.

What's that?

How nice.

Oh my god.

I love presents.

Yes!

The Vitamix blender

was on my wish list.

They are the creme de

la creme of blenders.

I want to make love to

it, that's how excited I am.

Thank you, Chef Ramsay,

wherever you are.

ROBERT: I hope all of y'all say

something nice at my eulogy,

all right?

CHEF SCOTT: Get back

to dinner prep, OK?

Yes, chef.

Yes, chef.

We made it back finally--

about d*ed, though.

We did about die.

I mean, Robert's probably dying.

KEVIN: Big 'uns have a

heart att*ck or what?

KEVIN: We're all

looking at Robert.

Like, he can barely

breathe, he looks white.

Robert was not looking good.

I need to see a medic, man.

I feel dizzy and like

I'm going to throw up.

I was concerned for Robert.

He was panting and struggling.

That's never a good sign.

OK.

Tell me what's going on.

- Short of breath.

I feel dizzy, too.

OK.

Try to stay calm for me.

We need to send Robert

to the hospital.

Call .

[sirens]

He might be f*cked up.

Dude, he's not healthy.

Robert's been rushed

to the emergency room.

Robert, last season he

got jacked up and had leave,

and this season he's

getting jacked up again.

DAVE: I don't know what

kind of condition he's in.

It might be very serious.

He's in really bad shape.

I don't know when

he's coming back.

I don't know if Robert's

going to be all right or not.

Right.

Ladies, let's go.

Together.

All right, guys.

Let's go.

OK.

First of all, Robert is

still in the emergency room.

He will not be back for

dinner service tonight.

I was shocked that Robert

went to the hospital.

I feel bad for him.

This makes the teams

even, fight against five.

We're down one guy.

It's going to be a tough night.

This is not going to be

for the faint of heart.

Tonight you've

got to perform, yes?

Yes, chef.

There's no excuses.

It's real, yes?

DAVE: Yes, chef.

So who's going

to emerge tonight?

DAVE: I am, chef.

Who's going to emerge

from the men tonight?

(IN UNISON) I am, chef.

Let's go.

OK, Jean-Philippe.

Let's go.

Open Hell's Kitchen, please.

Let's go.

I need intensity today.

- Got it.

- Yes.

Right here.

Positive and focused,

positive and focused.

OK, ladies.

Here we go.

Let's go.

concentrate yeah?

On order two covers, table .

One risotto, one

scallop special.

(IN UNISON) Yes, chef.

GORDON RAMSAY: Good.

Blue Team.

OK.

Listen up.

On order two covers, table .

Two scallops, one risotto.

(IN UNISON) Yes, chef.

How many scopes are on there?

One scallop, chef.

Oh, f*cking hell.

Four risotto, two blah-blah.

I'm like, dude, you

and your accent,

I don't know what the

f*ck you're saying.

Hey, come here, you.

Come here.

Are you doing this on purpose?

- No, chef.

I've just called

you the order out.

- I've got it, chef.

- How many scallops on there?

Two scallops, chef.

Unbelievable.

If he could slow

it down a little bit,

it would help me out a lot.

GORDON RAMSAY: This

guys' not real.

He's brain dead.

NARRATOR: While

Andy concentrates

on getting his first

order of appetizers out--

ARIEL: Scallops

coming to the window.

NARRATOR: --Ariel

is ready with hers.

GORDON RAMSAY: What are you

doing to these scallops,

are you boiling them?

What are you doing to

these f*cking scallops?

I want them seared, yeah?

Not boiled mush.

I should be searing

the scallops properly.

It's basics .

Hey, madam.

Come here, you.

You don't care anymore, do you?

No, I do.

You're dragging

the first table.

It's a joke.

Move, Ariel.

NARRATOR: While

Ariel starts over,

Chef Ramsay is looking to

Jim in the blue kitchen

to deliver an

acceptable appetizer.

Oh, no.

Hey.

Peppery, peppery, peppery.

Chef Ramsay not a

fan of the pepper.

Yeah.

It's a little peppery.

Yeah.

It's burning my

f*cking mouth off.

- OK.

- Come on, Jim.

It's like this

dead corpse inside.

Show some emotion,

will you, or piss off.

NARRATOR: Over in

the Red kitchen--

ARIEL: Scallops

coming to the window.

GORDON RAMSAY: Ariel, finally.

NARRATOR: Ariel has

bounced back and delivered

acceptable scallops.

GORDON RAMSAY: Service, please.

To scallop special.

NARRATOR: Now it's up

to her and her teammates

to keep the momentum going.

GORDON RAMSAY: Tennille,

what's all this spinach for?

I know you're wearing glasses.

Come here.

Why is all this spinach

cooked like this?

You've got portions in there.

Chef, I made enough

spinach for all

that was on order, chef.

You can't do one table at

a time, reheating spinach?

Yes, chef.

I can, chef.

- Well, wake up.

- Yes, chef.

- Wake up.

- Yes, chef.

Cook the spinach to

order, you lazy cow.

Chef Ramsay needs to

learn to show some respect,

especially when I'm

up there working hard.

Stewed spinach, yeah.

Rabbit food.

f*ck you.

He's a disrespectful

British m*therf*cker.

NARRATOR: While

Tennille simmers,

Jim is ready to present attempt

number two of the risotto.

GORDON RAMSAY: Oh, no.

[inaudible] away.

Come here.

All of you come here.

All of you.

Hey, fuckface.

Taste that.

Have a look at the

sh*t you're sending.

KEVIN: That was just wow, man--

just despicable, gross.

What did that taste like?

Nothing.

Hey, you, what

did that taste like?

Needed seasoning, chef.

Needed?

It's bland.

It's an insult A

f*cking grain of rice.

Yeah.

Don't kiss his ass, oh, it

needs a little bit more salt.

Not good enough.

Yes, chef.

That reminds me of baby food.

Baby food tastes good.

Come on, Jim.

Put a bit of life into

it, will you, please?

Yes, chef.

VAN: Jim definitely was like

a zombie cooking the risotto.

No emotion, no nothing.

NARRATOR: Jim has yet to

send out a single risotto.

minutes' wait

time on our starters.

NARRATOR: Meanwhile,

the Red kitchen

is moving quickly to finish

serving their appetizers.

- Ariel, coming up?

- Yeah.

Let's go, guys.

NARRATOR: All Chef Ramsay needs

to complete the order is--

GORDON RAMSAY: Mash.

Oh, no.

Tennille, that's my

two portions of mash.

Look at that.

That's the way I get treated.

What the f*ck is that?

f*ck off, will you, yeah?

You take something up to

the pass, it's too much.

Takes something else,

it's not enough.

He's just got to find

something to bitch about.

What do you want me to

do, scoop around inside?

I thought I was

over-portioning again, chef.

You're so bizarre.

Whether this is a joke

or an act for you,

let me just tell you something,

you act pathetically.

Why did you send me that pan

with no mashed potato in there?

Chef, the other orders you

said I over-portioned, chef,

so I put up lighter portions.

So now you've gone back

the other way with f*ck

all in there.

Is that clear?

- Yes, chef.

- Good.

- You upset now?

- Yeah.

I'm f*cking pissed off.

- You are because you're crap.

- You're crap.

I'm sick of taking

his sh*t, man.

You're not going to keep

talking to me like that.

Hey, madam.

Madam, get out.

- Yes.

No problem, chef.

- Get f*cking out.

Oh, I'm out.

Oh, no.

Get the f*ck out of here.

f*ck you.

f*ck you.

Right now I'm pissed off and

I'm trying to maintain my cool

from slapping him in his jaw.

Thanks a lot, Tennille.

Now we have to

worker her station.

Thanks a lot.

Hey.

Busting my ass--

That's right.

- Busting my ass for you.

- You're not.

You're lying.

- You don't know sh*t!

- You're lying.

- I'm busing my ass.

Get off my back!

- Get off your back?

Get off my back.

I'm busting my ass

and you know I am!

Let me do my job.

Don't you dare turn around and

tell me that I'm f*cking crap.

You [inaudible].

You f*ck off

through those doors.

That's right.

You can dish it but

you can't take it?

Hey, madam.

Let me in the kitchen.

- What are you doing?

- Just let me in the kitchen.

Listen to me.

You're not--

It's not good

enough for you, man.

You're not listening to me.

Shut your fat f*cking

mouth and listen to me.

Let me--

- I'm trying to learn from you.

- You're not learning.

- I am.

- Learn to shut your mouth.

- I am.

You know I'm trying--

- Shut up, then.

Shut up.

Are you going to keep it shut?

Are you going to keep it shut?

- Shut.

Good.

If you can't hack it, f*ck off.

If you can, get back in there.

Hey, madam.

- Yes, chef.

Come here.

I want an answer.

I'm on my way back

into the kitchen, chef.

Good.

Let's go.

Get off my station, please.

What's working?

I'm doing the best that

I can and I'm trying

not to let the team down.

Can you please put up two

scallop specials in seconds.

seconds, heard.

NARRATOR: Tennille is fighting

back on the garnish station.

But over in the Blue

kitchen, Chef Ramsay

is looking for some fight in--

Jim, I need an

urgent risotto, please.

Yes, chef.

You can't keep on

doing this to me.

Let's go.

CHEF SCOTT: Still not right.

GORDON RAMSAY: Oh, no.

This is still the first table.

Jim was bogging us down.

This is ridiculous.

It's painful to watch.

It's like come on, Jim.

It tastes fine to me.

Jim, that's where

I draw the line.

Scott, do it.

Yes, chef.

Right now.

Chef Scott takes

over risottos.

There was no choice.

Jim could not get

the appetizers out.

CHEF SCOTT: Don't touch it.

Guys, is this what it's

like when Robert's not here?

It's embarrassing.

I don't even know what

the time was by the time

we sent out an appetizer.

GORDON RAMSAY: Scott, thank you.

CHEF SCOTT: Yeah.

No problem.

NARRATOR: It's an hour and

minutes into dinner service,

and with sous chef

Scott's to help--

GORDON RAMSAY: Service,

please, table .

Let's go.

NARRATOR: --the

Blue team finally

manages to get out appetizers.

But the women have already

moved on to entrees.

Where's the chicken?

It already went up.

I put that up first, chef--

I think.

Well, where is it?

I don't know, chef.

Where's the chicken?

I put the chicken first.

- OK.

Well, it's not here then.

Will somebody help me, then?

I don't have another one.

GORDON RAMSAY: What do

you think, we're lying?

No, chef.

Where's the chicken gone?

Heather, have you

dressed a chicken?

No, chef.

Have we got a

chicken out there?

The chicken's mysteriously gone.

Yes, chef.

It's like I need

a detective in here.

Where's the chicken?

Where's the chicken?

I don't know.

Maybe it flew away.

Come back with a

chicken, please, yes?

Push that chicken, yeah?

- Yes, chef.

NARRATOR: While Sabrina looks

for another chicken to cook,

Chef Ramsay looks

to the Blue team

to produce an acceptable entree.

On order two halibut,

one pork special.

Yes, chef.

I'm going up

with your garnish.

Hey, you don't

even know what you're

doing because you're

cooking something

we don't even f*cking need.

GORDON RAMSAY: Come on, Dave.

Momentarily, I

spaced which dishes

went with which garnishes.

It was confusing.

Hey, you.

Hey, seriously now,

can you wake up?

Yes, chef.

You're screwing your team.

Yes, chef.

Kevin, what's difficult?

Dave was in the caboose so I

had to f*cking steer the thing.

I need two spinach

from you and I also

need three asparagus,

three pieces of asparagus.

I have it.

I've got three minutes.

Everybody else?

No.

I have three minutes,

so you have four.

Go then, please.

Son of a bitch.

When Kevin yells at

me, I could give a f*ck.

It goes in one ear

and out the other.

KEVIN: My mashed potatoes ready?

Dude, I told

you three minutes.

I still have one minute left.

That was about--

you have one minute--

No, it wasn't.

No, it wasn't.

NARRATOR: While Kevin patiently

waits for Dave's asparagus,

over in the red kitchen, Chef

Ramsay has a familiar question.

- Where is the chicken?

- Oh.

I need help carving.

I can't carve it.

Just slice through

it, will you, yeah?

Yes, chef.

SUZANNE: Grab your towel.

Yeah.

Now carve it.

Like this?

SUZANNE: Yeah.

Go in.

No, that way.

Yep.

Bring me up the

f*cking chicken.

I got it.

I got it.

Quick, quick,

quick, quick, quick.

SUZANNE: Chicken's not

very difficult to cut.

It's a -second job.

Like, come on now.

GORDON RAMSAY: Hey, madam.

Yes, chef.

Can you at least just cut

the chicken properly, yeah?

Really?

I'm not going to let Suzanne,

Miss Priss, tell me things

anymore.

Just cut it nicely.

Yes, chef.

- Don't butcher it.

- Yes, chef.

And use a carving Kn*fe

because you're carving chicken.

Yes, chef.

It looks like a dog's dinner.

NARRATOR: While Sabrina

re-cuts her chicken,

the blue team is ready

for their next order.

Out halibut, one chicken.

Did you hear that, Andy?

You need to pay attention.

I can't remember

everything for you.

One halibut, yes?

Yes, chef.

How many halibut?

Two halibut, one--

Oh my god.

He can't count to f*cking two.

Did you go to school?

I don't think you

really need to go

to school to learn to count.

I think you can go learn

that at home if you like.

Right behind you.

Oh, no.

Hey.

- Yes, chef.

I can't even separate it.

It's raw-- raw!

Yes, chef.

Raw!

Get it back in the oven.

Yes, chef.

Andy's just f*cking

everything up.

It's just really,

really driving me nuts.

NARRATOR: It's an hour and

minutes into dinner service,

and while the blue team

waits for Andy to cook

one halibut, the red kitchen--

Let's go.

Service, please.

NARRATOR: --is quickly

sending out entrees.

NARRATOR: Perhaps a

little too quickly.

Let's go.

Oh, no.

Hey, ladies.

All of you, come here a minute.

I'm fed up with it.

Give me an answer for that.

That's raw pork.

Sabrina sent

out raw, raw pork.

You can't send out raw pork.

It will make you seriously ill.

Give me a f*cking answer.

It's me.

Yeah, was it?

f*ck off.

It's me?

Hey, just touch that.

Yes, chef.

It's raw.

Sorry, chef.

That's my bad.

Oopsie-doopsie.

How can you do that?

I have no excuse, chef.

NARRATOR: While Sabrina starts

over, in the blue kitchen,

Andy is ready to impress

Chef Ramsay with his halibut.

Oh, no.

Andy, come here.

Now we go from one

extreme to the other.

Touch that there.

It's like a f*cking b*llet.

I'll go fire some more, chef.

Andy not getting

his sh*t right

was really getting me worried.

It's like an ice hockey puck.

Just disintegrates into much.

Look.

- I see, chef.

- Look, look, look.

You see?

f*ck all.

And then you say that's cooking.

You're screwing your team.

Yes I am, chef.

Andy couldn't get

his temperatures

right on his halibut.

It was horrible.

Dude.

Hey, cover that.

Dude, give me a second.

I know what I'm doing.

Kevin needs to, like, chill out.

He's like blah blah blah.

I'm like, dude, it's cool, man.

I got it.

Andy, have you got one

more better piece of halibut?

Look what you've given me.

Guys, I've got to slow down.

I'm sorry.

Come on.

What's going on?

He's dragging the whole

service down for the team.

This is f*cking dire.

I'm in the weeds, guys.

We're all screwed.

Hurry up!

When you're being

screamed at, it

makes things a little

more difficult.

So I've just got to

do the best I can.

Chef?

Oh, get away.

Not the blue team.

No, it's the red kitchen.

The red-- oh,

damn, there you go.

What?

GORDON RAMSAY: Medium

well was the request.

They were medium well.

GORDON RAMSAY: That

is not medium well.

You're arguing the

customer's wrong.

No, chef.

Raw pork, under cooked lam.

Now you're blaming the customer.

- No, chef.

Come here.

Yes, chef.

GORDON RAMSAY: Andy?

Yes, chef.

Hey, come here.

You think the customer

is wrong, yes?

And you can't f*cking cook.

ANDY: Yes, chef.

Switch if off.

You f*ck off, will you?

Yes, chef.

When he said we're shutting

it down, I didn't believe him.

Are we still going,

or what's going on?

I'm just like, dude, come on.

Let me finish this f*cking

service and feed these people.

Here's my thoughts.

That is not the service I

expected after five services.

So I'll give it straight.

The losing team tonight is the

blue team and the red team.

Come to a consensus

and nominate one person

from the blue team

and one person

from the red team

for elimination.

Yes, chef.

Off you go.

What do you want to do?

I'm having trouble

with the system.

I screwed it up.

Andy was the

reason we couldn't

complete service tonight,

so he's the obvious choice.

What do you think, Jim?

JIM: Based on tonight,

it would be you.

OK.

KEVIN: I would put Jim up.

I would definitely put Jim up.

Jim's continual non-existence

during service is harmful.

JIM: That was only the first

risotto that I under seasoned.

Bottom line is I got

yelled at the least,

I f*cked up the least.

The facts speak for themselves,

Andy's got to go up.

The fat lady is

clearing her throat

and getting ready to sing.

Well, my thing

was between you two.

SABRINA: I f*cked up, but

Tennille just left us.

I was the pork idiot tonight.

But I think I'm much

stronger than Tennille

and I didn't walk off my line.

I did not leave my team.

Anybody who walks off

the line is the weakest.

He told me to get out.

- Hey, madam, get out.

- Yes.

No problem, chef.

Get the f*ck out of here.

f*ck you.

I had an option,

I could stay out

or I could come back in

there and help my team.

And that's what I did.

Based on service today,

it would be Sabrina.

Sabrina definitely sunk us

in the red kitchen tonight.

It's time to go home.

Yeah.

I have to put Sabrina up

just because of service.

What about you?

I mean, you don't

leave your team.

I didn't leave my team.

Ariel, you got an opinion?

If it was based on service,

I'd have to put you up.

But I feel really strongly about

the disrespecting thing, too.

That doesn't make me the

weakest person on the team.

I don't know what's going to

happen tonight, I really don't.

I f*cked up, man.

I f*cked up tonight.

But with that said, if I

could figure a way to stay,

that's what I'm going to do.

Here's the thing, though--

I just want to put

this out there.

Robert, I just think he

shouldn't stay in the game.

You miss a service, you're done.

I have strong

feelings for that, too.

It's not right, bro.

I think you missed a

service, you're f*cking done.

Yes.

Let's just make

a group decision.

Tonight was a

f*cking embarrassment.

Ariel?

- Yes, chef.

Who have you put forward

as your nomination and why?

We decided to put Sabrina

up for elimination tonight.

Sabrina?

ARIEL: Yes.

Raw pork was served,

very dangerous.

Yeah.

Van.

Yes, chef.

Who have the men nominated?

I'm trying to figure

out where Robert's at.

Well, clearly

Robert's not here.

It would be unfair to

judge him on a performance

had he not stepped

foot in the kitchen.

But let me tell you something.

If Robert's not back in the

next service in Hell's Kitchen,

he's out.

I'll cross that bridge

when I get there.

So setting Robert

aside, who did you

think was the weakest performer

in your kitchen tonight?

I'd have to go

with Andy tonight.

He got a little

flustered under pressure.

Right.

Thank you.

Sabrina, Andy, step forward.

Sabrina.

- Yes, chef.

Tell me straight

up why you think

you should stay

in Hell's Kitchen

on the back of your raw pork.

I believe I should

stay in Hell's Kitchen

because I am a team player.

I would not walk off the line

with my team still going.

I buckle down and

keep pushing through.

No matter how many mistakes

I've made in service tonight,

I kept going.

Andy.

Chef.

Straight up, yeah, tell me.

I absolutely own the piece

of crap I did tonight, chef.

But I'm having trouble

with these systems

and I want to learn them

and I know I can learn them.

Unfortunately, tonight

was a real sh*t job.

Just tell me very quickly what

system you're used to working.

It's just a little

bit different, chef.

You make me nervous, that's all.

And so I need to get over that.

GORDON RAMSAY: Come on.

OK.

Let's cut the

bullshit, shall we?

Yes, chef.

Yes, chef.

Both of you, I think back

on every previous service

in Hell's Kitchen and

there's one person who's

lacking the passion and

doesn't care enough to continue

working in Hell's Kitchen.

The person leaving

Hell's Kitchen is Jim.

Sabrina, Andy, back in line.

Jim, take your jacket off.

Big man, let me

tell you something.

I can teach a chef how to cook,

but I can't give you a heart.

You're not the Tin Man and I'm

not the f*cking Wizard of Oz.

Give me your jacket, please.

JIM: Just not there.

I gave it my all

every day, but I guess

that's how he was looking for.

Chef Ramsay wanted to see

me give him back some fire

and that's just not me.

So at the end of the day

when my head hits the pillow,

I know that I never

wavered on who I am.

Get some sleep.

We've got another

busy day tomorrow.

Good night.

Boom, that b*llet flies by

me, splits one of my ears,

and boom, hits Jim

right in the forehead.

I've got to do a better job.

If I can do it, I can do it.

If not, then I'm f*cked.

SABRINA: I think Chef sees

that I have the passion.

I'm getting closer, but it's

anyone's game at this point.

GORDON RAMSAY

(VOICEOVER): At times,

I thought Jim was sleepwalking.

But then I realized

he just had no passion

and that's why it was time for

him to leave Hell's Kitchen.

NARRATOR: Next time--

I don't even care that I could

lose Hell's Kitchen anymore.

I'm scared about losing me.

NARRATOR: Will Robert be able

to return to Hell's Kitchen?

This could be the end.

NARRATOR: And then in an

episode full of surprises--

Oh my god.

NARRATOR: --mystery

VIP guests show up

and are seated at

Hell's Kitchen's

first ever chef's tables.

Don't make me look stupid.

This is your table.

NARRATOR: Then, at dinner, while

one of the underdog chefs--

That's perfectly cooked, yeah.

NARRATOR: --makes a shockingly

favorable impression--

GORDON RAMSAY: Very

nice, those steaks.

NARRATOR: --one of

the front runners--

GORDON RAMSAY: Raw!

NARRATOR: --goes down in flames.

- sh*t!

Raw.

Completely unacceptable.

There's no excuse.

NARRATOR: It's the most

unpredictable dinner service

yet.

- More f*cking plastic wrap.

NARRATOR: Next time--

You're done!

NARRATOR: --on "Hell's Kitchen."