06x11 - 6 Chefs Compete

[bunniefuu]

[music playing]

ANNOUNCER: Previously

on "Hell's Kitchen--"

[music playing]

GORDON RAMSAY: Good morning.

I said good morning.

Unbelievable.

ANNOUNCER: --chef Ramsay tried

to inspire the chefs by giving

them a tour of Araxi

Restaurant and Bar

in Whistler, British Columbia.

This is where one of you is

going to become the head chef.

I gotta win this thing.

ANNOUNCER: When he returned,

he put them to the test

in a -ingredient

challenge that used product

from the Whistler region.

WOMAN: Hurry, hurry, hurry.

ANNOUNCER: The blue team

ignored their newest teammate.

Can I give you my

idea for the salmon?

- Hold on.

- Hold on.

Hold on.

ANNOUNCER: But led by Van--

GORDON RAMSAY: Excellent.

ANNOUNCER: --the

blue team managed--

Congratulations.

Well done.

ANNOUNCER: --to

pull out a victory.

Hey, we did it, you know?

ANNOUNCER: At dinner service--

GORDON RAMSAY: It's going

to be the red team's menu

versus the blue team's menu.

ANNOUNCER: --the chefs got to

use their creativity again.

I really want to kick

the red team's ass.

ANNOUNCER: But--

I've never made the

same mistake three times.

ANNOUNCER: --Ariel had her

worst dinner service yet.

- Three f*cking times.

- Yes, chef.

Stone cold.

ARIEL: Mistake after

mistake after mistake.

ANNOUNCER: Chef Ramsay

lost confidence in Van--

GORDON RAMSAY: Raw!

And it's stone f*cking cold.

You make a mistake

and then you crumble.

ANNOUNCER: --and Sabrina--

GORDON RAMSAY: It's

rarer than a sushi bar.

ANNOUNCER: --who both

struggled on the fish station.

Raw halibut.

Raw!

ANNOUNCER: It got so bad--

I've had enough.

ANNOUNCER: --that chef Ramsay

felt he had no choice--

Hey, Van.

Hey, madam, come here.

ANNOUNCER: --but to--

- Switching off.

ANNOUNCER: Neither team

would taste victory.

It's not good enough, guys.

ANNOUNCER: And each

would have to nominate

one chef for elimination.

DAVE: It's a really,

really tough one.

ANNOUNCER: The red team chose--

- Me, chef.

ANNOUNCER: --Sabrina.

And the blue team chose--

Van.

ANNOUNCER: In the

end, it was Sabrina--

Give me your jacket, please.

ANNOUNCER: --who was sent home.

Top six.

Right now it's still

anybody's game.

[theme music]

[music playing]

ANNOUNCER: And now, the

continuation of "Hell's

Kitchen."

- Goodnight.

Goodnight, chef.

Unbelievable.

I hate that sh*t, y'all.

Just sit up there and f*cking

cry like a little bitch.

I went on the chopping block

fighting for my life again.

It means everything in the

world to be here right now.

I came here to win.

Still here.

Whatever.

VAN: I know I can cook

better than these fools.

I just can't make any

more stupid mistakes.

[music playing]

I'm still feeling a little

upset from last night.

But I really need

to just let that go.

The f*ck?

This might be a better day.

[giggles] Dave.

Kevin.

We got presents.

Congratulations on making

it to the final six.

Open it up.

What's that?

Oh.

Yeah, boy.

Aw.

Oh, sh*t.

Black coats, man.

Black coats.

I consider "Hell's Kitchen"

like climbing Mount Everest.

So now it's a scramble

to the summit.

Oh, dude.

No way!

It's Christmas morning.

It's the big dogs now.

This is about letting

the best chef win.

All I gotta say is, good luck.

SUZANNE: Getting down

to the nitty-gritty.

DAVE: Getting down to the

we can't be friends anymore.

There's a little

camaraderie left.

But I think that's all about

to be out the window, you know.

And it's gonna be every man

for himself, man eat man.

[laughs]

ANNOUNCER: Now that the final

six are dressed appropriately,

they are about to find out

what other surprises chef

Ramsay has cooked up for them.

Good morning.

Morning, chef.

You look lovely in black.

Chef cooking.

I mean, chef in

there gettin' down.

He got, like, six pots,

and he plating and tasting,

and this is all right.

No more red team.

No more blue team.

Six of the best.

I thought it'd be nice

to start this morning

by sort of tasting.

So here we go.

This is the most

amazing fillet of beef.

That's one of our

signature dishes

from my restaurant in London.

Van, what do you think?

Perfect.

GORDON RAMSAY: When

I eat, when I go out,

I very quickly close my eyes.

I want to taste and just

concentrate on what's in there.

I can die a happy man

now that chef Ramsay

has personally

cooked me a breakfast

of filet mignon and truffles.

Bury me now.

I'm all set.

- OK.

This is your next challenge.

I knew something

was fittin' to happen.

Oh, you tricked us, chef Ramsay.

You tricked us again.

It's time for

taste it and make it.

You'll be recreating

a dish based purely

on seeing it and tasting it.

Great.

You know, I've

got a good palate.

And I understand

how things are done.

So I'm gonna k*ll it.

GORDON RAMSAY: But you

won't be doing it alone.

I'll pair you together.

So we have three

teams of two, yes?

Yes, chef.

First pairing.

Van.

- Yes, chef.

- You got Ariel.

All right.

Cool.

It's a little

bit nerve-racking

that I'm working with Van.

Because he's been on the

chopping block two times.

GORDON RAMSAY: Tennille.

TENNILLE: Please give me Kevin.

He's a phenomenal chef.

- You get--

- Please, please.

Not Suzanne.

Kevin.

Boom.

There you go.

Suzanne.

[laughter]

Course you get Dave.

Yes?

Yes, chef.

SUZANNE: Yes, chef.

DAVE: Suzanne is

definitely not my choice.

But, whatever.

I'll just roll with it.

GORDON RAMSAY: OK.

[music playing]

Scott.

That's another signature dish

from my restaurant here in LA.

I'm going to leave

this at the pass.

Taste it and recreate that dish.

You have minutes from now.

Off you go.

ANNOUNCER: For the taste

it now make it challenge,

chef Ramsay has chosen

a dish with four

main components-- fish,

garnish, puree, and sauce.

Leave some for everyone.

It was like a pack of wolves

running toward that dish.

Suzanne, come here.

The first thing I do is

get a piece of everything

so I can kind of do an

autopsy on the plate.

I'm going to go start

collecting ingredients, Suzanne.

All right.

Grab what you know.

ANNOUNCER: Every

ingredient that the chefs

need to recreate this dish

can be found in the "Hell's

Kitchen" storeroom.

I just don't know

what this small dice is.

ANNOUNCER: First, the teams try

to figure out what kind of fish

chef Ramsay used in his dish.

Oh, God.

This is hard.

That's what I do, man.

I cook fish.

But I didn't know what that was.

I knew right off the

bat what the fish was.

You know, I'm from Cape Cod.

So I know my fish.

Van?

VAN: Yo.

- Yes, right?

- Yes.

Yeah.

ANNOUNCER: All three

teams have picked

turbot as the fish in chef

Ramsay's signature dish.

And now they're moving

on to the garnish.

Yeah.

You got the tarragon on it?

Got it right here.

Get the lime segmented.

- Yeah.

There's also some

squid in there.

ANNOUNCER: The teams all believe

that the garnish is calamari

and must now try to

identify the puree.

Parsnip.

Kevin, he thought he

knew what the puree was.

This is parsnip?

Yup.

TENNILLE: I didn't even

know what parsnip was.

Parsnip.

That's parsnip for sure.

It was really hard to

distinguish what the puree was.

It might be celery root.

Celery root.

I think that's it.

She's really smart.

ANNOUNCER: Ariel

and Van have chosen

celery root as the main

ingredient in the puree.

The other two teams

are going with parsnip.

OK.

Just over minutes to go.

DAVE: Yes, chef.

ANNOUNCER: The duos must now

figure out the final component

in chef Ramsay's dish.

The sauce is gonna

be the hardest part.

There's, like, one flavor

we're missing in the sauce.

- What is it?

- It's, like, orangey.

I taste the sauce.

And I know it's a

very strong citrus.

But it's also very sweet.

We can add more of

the mango if you want.

I knew that it wasn't

quite full-on mango flavor.

But it wasn't registering

to me what it was.

Was that this or this?

So we end up going

with starfruit.

What about the passionfruit?

As soon as I start cutting

open the passionfruit--

Yes.

Yeah.

Bang.

I'm feeling secure about that.

I can't figure out

one thing, though.

I'm up there tasting again.

It just-- it's not--

I'm not getting it.

Three minutes to go.

ANNOUNCER: For the key

ingredient in the sauce,

each team has chosen

something different.

Ariel and Van are

using starfruit.

Kevin and Tennille

have picked grapefruit.

And Dave and Suzanne are

going with passionfruit.

Two minutes left.

ANNOUNCER: Now, they

must prepare the dish.

[music playing]

Olive oil.

Did you get the spinach?

GORDON RAMSAY: Let's go, guys.

Come on.

Last minute.

sh*t.

I'm rushing.

I grab the fish.

And plop!

There goes the fish,

right on the ground.

ARIEL: No!

VAN: Need to put

another fish on.

I swear.

And I gotta pull this one out.

ARIEL: Are you kidding me?

It takes, like, two minutes

to cook a piece of turbot.

I'm just hoping we

can pull it off.

seconds to go.

Don't forget the

segments and the herbs.

You got that sauce?

ARIEL: Fish is done.

Will you pull it out of the pan?

Put a little stock on it.

GORDON RAMSAY: Let's go.

No, it's good.

It's good.

It's good.

- All right.

GORDON RAMSAY: --

It was, like,

criss-crossed, right?

GORDON RAMSAY: -- --

- Mm-hmm.

GORDON RAMSAY: -- , , --

Hurry up, hurry up!

GORDON RAMSAY: -- , and stop.

ANNOUNCER: In a test that

chef Ramsay uses to separate

the chefs from the

cooks, it's time

to find out which team has come

closest to recreating his dish.

Right.

Kevin and Tennille,

describe your dish please.

KEVIN: Well, we made a turbot

with some sauteed spinach

underneath.

And then we have parsnip puree.

There's grapefruit

juice, lime juice--

Grapefruit juice,

a little vinaigrette.

GORDON RAMSAY: OK.

Van.

Yes, chef.

GORDON RAMSAY: Ariel.

Yes, chef.

GORDON RAMSAY: Look

how close they are.

Wow.

I know we got close as far

as presentation, for sure.

This is turbot.

And this is a celery root puree.

Sauteed spinach.

GORDON RAMSAY: Mm-hmm.

Squid, tarragon, and chervil.

There's some starfruit as well.

Mm-hmm.

Thank you.

So we've got sauteed turbot--

GORDON RAMSAY: Yep.

SUZANNE: --on a bed

blanched spinach--

Mm-hmm.

SUZANNE: --with a parsnip puree.

- Parsnip puree.

Mm-hmm.

SUZANNE: We also have

bits of calamari.

Tarragon, chervil.

SUZANNE: And then passionfruit--

- Passionfruit.

- --sauce.

- Passionfruit.

SUZANNE: Mm-hmm.

DAVE: Yes.

GORDON RAMSAY: OK, good.

- I feel really good about it.

And I think it was a

beautiful partnership.

GORDON RAMSAY: Very,

very interesting, indeed.

First of all, congratulations

to each and every one of you.

Turbot.

Well done.

But nobody had the puree.

Celery root, parsnip, parsnip.

The puree was a white onion.

Oh.

It was sweet.

Thank god everybody

missed the puree.

So I knew that, like, we're

all on an equal level.

And the garnish.

Chervil, tarragon.

Yes.

Squid.

Yes.

What was missing in your dish

that you didn't put on there?

[music playing]

Oh, man.

We forgot the calamari.

No garnish.

No garnish.

- Garnish, chef.

- The garnish, chef.

The garnish.

The garnish was the

first thing I made.

I put it off to the side.

I guess I put it off too far to

the side. 'Cause I forgot it.

Damn.

What a shame.

That means me and Kev are

completely out of the running.

f*ck.

f*ck!

f*ck!

OK.

Ariel and Van, and

Suzanne and Dave.

Very, very, very close.

Very close.

There's one big difference.

Only one of you got the

fruit that was in the base

of the citrus vinaigrette.

Starfruit or passionfruit?

This is it.

It's the passionfruit

that's gonna k*ll it.

So, the winning duo

is Dave and Suzanne.

Well done.

Thank you, chef.

The sauce is passionfruit.

Yes it was.

Yes it was.

Shh.

I'm sorry.

Suzanne's over there,

oh, I know, chef.

I know.

Zip it up.

Amazing, you two.

Holy crap.

You're going to be

reward as a team.

We're going over

to my restaurant

here in LA, The

London West Hollywood.

And then you're going

to get to meet Christina

who won "Hell's Kitchen" four.

She is going to be

cooking you lunch.

SUZANNE: I'm super stoked.

A win in this kitchen

is like no other

win I've ever won in my life.

Fantastic.

OK.

Losers, tonight we are

open in Hell's Kitchen.

And it's couples' night.

So you'll be prepping

for the entire service.

And Jean-Philippe has

a plan up his sleeve

to give the dining room a

beautiful, romantic setting.

Yes?

- Yes, chef.

Good.

Dave, Suzanne, get changed.

Because your limo's waiting.

Yes, chef.

Yes, chef.

Suzanne is definitely not my

choice to spend the day with.

But I'm going to

make the most of it.

We tore this place up.

[sighs]

I'm pissed.

I don't go hang out

with chef Ramsay.

Instead, I gotta deal

with whistle britches.

Morning, morning, morning.

Bonjour.

Special arrangements

for tonight.

There's a truck waiting.

Roses, champagne.

So we need to bring them in.

And we need to revamp this

place into something romantic.

VAN: Roses.

Where do you want it, JP?

Yeah, I'll be good.

Have fun.

Thanks, man.

Dave hates Suzanne.

They're going on a date.

Ladies first.

Dave and Suzanne,

sitting in a tree.

K-I-S-S-I-N-G.

GORDON RAMSAY: Great teamwork.

And more importantly, you've got

to come out as individuals now.

Yeah.

GORDON RAMSAY: It's game on.

What should you do once

you get a black jacket?

So of course there's

got to be a team

effort across the services.

- Yeah.

But you're all

individuals now.

Hanging out with chef

Ramsay on that personal level

was like a dream come true.

ANNOUNCER: While the winners

enjoy some quality time

with chef Ramsay, the losers

are not enjoying their quality

time with Jean-Philippe.

[music playing]

Remove everything what's

on the table right now.

Everything.

All the silver.

TENNILLE: You know,

quite frankly,

I don't want to do

any of this, JP.

Is that right?

It's nicely straightened up.

TENNILLE: The only

thing I know how to do

is put food onto a table.

Roses and steaming

tablecloths don't

make the food taste better.

Another day at the loony bin.

[music playing]

GORDON RAMSAY: Here we are.

Welcome to The London

West Hollywood.

DAVE: Not many

people get the chance

to have a personal tour of

chef Ramsay's restaurant

by the man himself.

Into the kitchen.

SUZANNE: It's a huge kitchen.

Gorgeous.

- This is Christina.

- Hey.

How are you doing?

Good to see you, darling.

Nice to see you.

GORDON RAMSAY: This is Dave--

CHRISTINA: Hey.

- --and Suzanne.

CHRISTINA: [inaudible].

And they've got

a few questions.

Enjoy your lunch.

CHRISTINA: All right.

Chef Ramsay hooked us up

today with a really nice reward.

So?

SUZANNE: All right.

Number one question, were

you like the know-it-all

on your season?

- Yeah.

Basically.

Definitely.

Classic vinaigrette, the

formula is one-to-one ratio,

champagne vinegar to

EVO, salt, pepper.

Well, you know, you have

to be true to yourself.

- Right.

- No, no, no.

Keep it cooking in there.

The smaller the pieces, the

faster they cook, right?

Sometimes people just want--

My way or the highway.

Right.

Christina and I

could be very similar.

And the more

questions I ask her,

the more I can draw

from her for myself.

- I'm a team player.

- Mm-hmm.

Now that we are in

the black jackets--

Right.

--now it's time to,

like, turn that off.

- Well, don't turn it off.

- I want to hear it from her.

SUZANNE: A chef that

you want to work--

DAVE: Suzanne keeps chime in.

And I'm not even hearing it.

From now on in, you need to

be focusing on thinking ahead

and how he's going to

throw a wrench in there.

Yep.

Because it's Hell's

Kitchen for a reason.

I can see myself winning

"Hell's Kitchen" like Christina

did, definitely.

DAVE: Thanks for your insight.

It was lovely

to meet you both.

It was nice meeting you.

All in all, it was great.

Here's to meeting Christina

and to "Hell's Kitchen."

Except for Suzanne.

Salud.

Salud.

[music playing]

I f*cking hate quail eggs.

It's a whole different vibe

in Hell's Kitchen tonight.

Everybody is just kind

of eyeballing each other,

you know what I mean?

The energy definitely

has changed around here.

And I'm going to try to

take advantage of that.

How was your date, Dave?

[laughs]

We'll be right

down to help you.

SUZANNE: Hey, guys.

When you come

back from a reward,

everybody's gunning for you.

So I'm focusing on

tonight's service.

So happy to be back

in the kitchen.

I'm happy to do any project.

Can I help anybody?

Nothing?

That's the beauty of

being in a black jacket.

People can g*n for me all day.

If I prove myself in service,

they can f*cking sit and spin.

I don't give a f*ck.

Mama said, if you don't

have nothing nice to say,

don't say it at all.

[music playing]

Right now, we're

all individuals.

All of us have

these black jackets.

But we still have to

support each other.

Because every mistake

costs the team.

Hey, Dave, we just need

to cut more scallions.

I'm on all that.

Chef expects excellence.

OK.

Right.

Ariel.

Yes, chef?

Two seconds, please?

Right.

One kitchen.

No red, no blue.

One dynamic team with

six strong individuals.

I need to see that emerging.

Yes, chef.

So tonight, we're going to

be hosting couples' night.

So it's going to be sort

of, you know, romantic.

And to add a little bit of

magic to the dining room,

we're going to be

serving the most

amazing menu tableside, starting

off with chopped salad for two.

Then, as an entree,

we'll be serving

porterhouse steak for two.

Kevin.

- Yes.

- You're in the dining room.

- Perfect.

Thank you.

GORDON RAMSAY: Excellent.

Remember one thing.

There are no winning

teams tonight.

There's only winning chefs.

Tonight, you seriously

step up to the mark.

Is that clear?

- Yes, chef.

Robe me up.

Let's go.

Game time, fellas.

Let's do it.

OK.

Where's the Belgian brown twat?

OK, JP?

- Yeah?

Open Hell's Kitchen,

couples' night.

[music playing]

ANNOUNCER: Tonight is couples'

night at Hell's Kitchen.

And diners will have the option

of ordering a special tableside

menu, beginning with a chopped

salad appetizer followed

by a porterhouse steak for two.

DINER: We're going

to both get the--

- You're gonna share that?

- --porterhouse.

Yeah.

- OK.

OK.

Here we go.

Four couples, table , yes?

Two special menu.

One tortellini, one risotto.

Kevin, I don't want

minuscule portions.

I want nice portions

of salad, yes?

- Nice portions.

- Yeah?

- Yes, chef.

- Let's go.

SUZANNE: I'm feeling really

good about dinner service.

And the hot apps is my station.

It's great.

I'm super stoked.

Risotto is two minutes out.

- Good.

Off you go, Kevin.

ANNOUNCER: All of the appetizers

must arrive at the table

together.

So timing is critical, between

Suzanne on hot appetizers

and Kevin on tableside service.

I believe, ma'am, you

had a chopped salad,

and you, sir, had

a chopped salad.

Two tortellini.

Where's my other tortellini?

I've got two tortellini here.

Where's my other tortellini?

It's three tortellini

per portion.

I've got two.

Oh, I thought

it was two, chef.

What?

I dropped two tortelloni

instead of three.

I thought I heard

two for some reason.

Oh, come on.

f*cking A.

I know.

I don't even know

why that happened.

And would you like me go a

little heavier on the sweet?

Everyone loved me.

I was out there hamming it up.

All right.

I like this.

And trying to buy a lot

of time for the kitchen.

Because I kept staring

over my shoulder,

and they weren't

plating anything.

- Suzanne.

- Coming up.

seconds.

You told him two

minutes ago which was

four and a half minutes ago.

This is all

natural, untouched.

And it's just straight

from the ground.

You start to realize that

two minutes is really

a bullshit lie and Suzanne needs

to communicate a hell of a lot

better.

Right, Suzanne.

One and a half minutes, chef,

on risotto and tortelloni.

Chef, I'm ready on , chef.

, yeah.

f*cking sh*t.

Kevin, minute and a half out.

I gotta make another one.

Yeah, question.

Fire another one.

Hey, madam.

He actually is f*ring

another one now.

- Yes, chef.

- Well, let's try this again.

I'm Kevin.

How are you this evening?

GORDON RAMSAY: You can't

screw us on that, guys.

I said the time is crucial.

SUZANNE: I messed up the

entire flow of the restaurant.

Perfect.

But I can't imagine

that you have to be

so perfect to win this thing.

You're good.

You're good.

Three tortellini

proportion, yes, chef.

ANNOUNCER: With Suzanne

finally delivering

her appetizers to the pass--

Let's go.

Complete.

ANNOUNCER: --she

is now back in sync

with Kevin and his

tableside salad.

Serve you, madam.

I hope you enjoy

everything, folks.

DINER: Thank you very much.

KEVIN: Take care now.

--so much.

It's just gonna kind of

be another pain in the ass.

'Cause not only do we have

to focus on what we're doing,

I'm gonna have to keep

an eye on Suzanne now.

Have an order two couples,

table , two couples, table .

Two scallops, one

risotto, one tortellini.

Entree-- one salmon, one

turbot, one lamb, one sea bass.

Four minutes, Van,

on those scallops?

I'm not down yet.

Hold on.

Tell me when you

put 'em down, please.

All right.

I'm most concerned

about making sure all

my fish is properly cooked

tonight and not getting behind.

(YELLING) Van!

So you started to

sear that sea bass.

Come here.

Quickly.

Leave it there.

So you're searing the sea bass--

- It's thick, chef.

- Listen to me.

Yes, chef.

I'm sorry.

But we haven't even

sent the appetizers.

Here we go again.

New f*cking night.

GORDON RAMSAY: Hey.

I'm watching you like a hawk.

I'm a f*cking eagle over here.

- I understand.

Poissonier?

Let's go.

[music playing]

Coming up, chef.

Scallops.

Coming right now, chef.

GORDON RAMSAY: Van.

- Coming.

I'm coming, chef.

GORDON RAMSAY: No, no, no.

Stop.

Come here.

[music playing]

You're sweating in the food.

Yeah.

It's hot, chef.

I know it's f*cking hot.

You're sweating in the food.

Man, I was sweating

my ass off, man.

But I don't know if

it went in the food.

What do you want

me to do, serve them?

By the way, you've got a little

touch of Van on that one.

Look at me.

Help me out here.

I'm out there

busting my ass, bro.

I'm sweating my ass off.

GORDON RAMSAY: I just told you--

I'm working as hard

as I can for you, chef.

You're sweating

in the food, Van.

He makes me look like

a bitch constantly.

Send the whole

f*cking lot back, Scott.

I can't go like this again.

ANNOUNCER: With Chef

Ramsay putting the stop

sign on Van's sweaty scallops--

Tickets.

Here we go.

Now I've got f*cking entrees.

ANNOUNCER: --orders continue

to pile into the kitchen,

while very little

food is leaving it.

You just f*cked me.

Hey, hey, Van.

- Yes, chef.

Two seconds.

You, come here, you kind--

SUZANNE: Yes, chef.

So you've f*cked

me on the appetizers.

And now the f*cking entrees

are coming at the same time.

I've got one pass.

Now you're screwing the

whole f*cking restaurant.

Yes, chef.

GORDON RAMSAY: Entree.

Two lamb, one porterhouse.

Two lamb, one

halibut, one sea bass.

TENNILLE: Yes, chef.

- Yes, chef.

Please be careful.

Lamb medium.

Yes, chef.

ANNOUNCER: The

kitchen is now working

on both appetizers and entrees.

Hey, how long do you

need for a sea bass?

I need time to get

this urgent order out.

ANNOUNCER: And Tennille,

on the meat station,

is leading the charge

to get food to the pass.

Two minutes?

VAN: Two minutes.

Two minutes.

Hey, Ariel, can you

go up in two minutes?

Yes.

Good communication.

Save it till the

end of service, chef.

You're making me blush.

Two scallops, let's go.

- I'm going up.

- Two minutes.

Counting down.

What's my name?

Tennille.

Tennille.

Somebody's taking

my f*cking lead.

The person I least expected to.

ANNOUNCER: Tennille

has impressed chef

Ramsay with her communication.

Coming up with two lamb

and sauce right now, chef.

Lamb on your side, chef.

ANNOUNCER: Now, she hopes to

impress him with her cooking.

GORDON RAMSAY: That

lamb's perfectly cooked.

TENNILLE: The first

time I hear chef

say, this lamb is perfectly

cooked, I'm like, stay perfect.

As soon as you slip, you

know what he's gonna do?

Shove that lamb up your ass.

GORDON RAMSAY: Good

girl, Tennille.

Somebody's woken up

and smelled the coffee.

ANNOUNCER: After Tennille's

success on the meat station,

it's up to Van to keep up the

momentum on the fish station.

I'm sending now, two

halibut, one lamb, one turbot.

Yeah, I've got one halibut.

What do you need?

Two halibut?

GORDON RAMSAY: I've

got everything,

but I'm dragging

a f*cking halibut.

Whoa, sh*t.

Three minutes, chef.

The pan's not even hot.

It's not even sizzling.

Van.

Van.

[moaning]

I'm going up, all right?

Yep.

f*cking raw.

Just stop.

All of you, come here.

You especially.

There you go.

Yeah, it's gonna be

a long f*cking night.

f*cking hell.

This is too much.

This is too much.

It's too much.

Give me a minute.

Cannot be possible.

Oh, Lord.

I keep letting him down.

I mean, the man was

in the fetal position.

How you think that

makes me feel?

It hurts me to see

him be hurt by me

trying to send out some-- a

little undercooked halibut.

f*ck.

Hey.

VAN: Yes, chef.

Come here.

In the f*cking back.

I don't know what the

f*ck you're doing.

I don't know what

the f*ck is going on.

But you've got to get a grip.

I'm trying hard.

You have got to

get a f*cking grip.

I can't send any more

raw f*cking halibut.

Yes, chef.

It's k*lling me.

I'm working hard, chef.

Next time, you're out.

I understand, chef.

TENNILLE: Porterhouse

is up first, chef.

Come on.

Let's just keep going.

One turbot, one

salmon, one sea bass.

[music playing]

Just stop.

Come here.

Come here.

(YELLING) All of you come here!

Yes, chef.

- You.

- I'm sorry, chef.

I turned around for a minute.

- Look.

ARIEL: That lettuce?

I didn't even know that

f*cking burner was on.

I'm sorry, chef.

What the f*ck are you doing?

Obviously, I

wasn't intentionally

cooking the lettuce.

It's in front of

your f*cking eyes.

I just got this jacket.

I told myself, when you

get to that black jacket,

you do not f*ck that sh*t up.

This is no possible.

And this is what I did.

- It's not good enough, Ariel.

- Yes, chef.

Who the f*ck's

going to eat that?

Blackened, burnt

salmon garnish.

Lettuce needs about

two more minutes.

It doesn't get much

worse than that.

Scott.

OK now.

Come here.

f*ck off.

f*ck me.

Is that it?

Or what.

f*ck that.

Absolutely f*ck that.

Not worth it.

f*ck them.

What the hell

is going on here?

Can't take it anymore.

I cannot take it anymore.

Un-f*cking-real.

Un-f*cking-real.

Oh, f*ck me.

That's a first.

They're gone.

So are they coming back?

I can't take it anymore.

Ooh, dear.

[music playing]

TENNILLE: Chef walks out of

the kitchen, and I'm thinking,

if he shuts it down,

we're all going home.

Let's go straightaway.

Porterhouse medium.

What's after that?

- Sea bass.

- All right.

Five minutes.

Somebody had to communicate

for this team tonight.

Somebody had to do it.

Guys, we gotta pick it up.

Heard?

ANNOUNCER: With chef

Ramsay out of the kitchen--

Let's go.

ANNOUNCER: --Tennille

tries to take control.

Salmon, halibut, porterhouse.

Ariel, how long do you need?

ARIEL: Just wait

so I can catch up.

Tennille, let me

f*cking catch up, OK?

We're going up

in three minutes.

- Yeah.

- Three minutes.

Dude, I'm f*cking

over this sh*t.

When you see a teammate

f*cking having trouble--

Ariel, three minutes.

--let them get

their sh*t together.

That's called having

somebody's back

What are we doing?

Salmon, halibut,

porterhouse medium?

Five minutes, guys.

No, no, no.

We said three minutes.

We said three minutes.

- Three minutes.

Heard.

TENNILLE: You got it?

Ariel was struggling

a little bit.

If you need help, I'm here.

Get me spinach

going for a lamb.

TENNILLE: Ariel, two minutes.

Asparagus on, spinach on.

I tried to help in any way I

could, but she seemed defeated.

Let's go straightaway.

On what, Tennille?

Hey.

Tension runs real

high in the kitchen.

You can snap, you can cuss.

Just have my sh*t at

the window on time.

Two broccolini.

ANNOUNCER: Thanks to

Dave, Ariel's garnish

has finally made it to the pass.

All right.

So salmon, halibut, porterhouse.

ANNOUNCER: But before food

can go out to the diners,

there's one important

detail left to take care of.

We got to plate this

and get it out of here.

KEVIN: Chef Scott

and chef Ramsay,

they're nowhere to be found.

If they're not here, screw it.

Let's just do it.

TENNILLE: One more

porterhouse medium.

You got the halibut sauce?

Coming right now.

I'm going to go up there

and do the porterhouse.

Finish this ticket, right here.

ANNOUNCER: After getting

things on track at the pass,

Kevin heads back out

to the dining room--

All right.

I'm back.

You're back.

Oh.

ANNOUNCER: --leaving

Suzanne in charge.

[music playing]

Do the best you can.

Suzanne, don't you

already understand,

you done f*cked us tonight?

The least you could do

is stand your ass up here

and try and plate something.

Van.

- Huh?

- Plate these.

All right.

SUZANNE: Plate it.

I'm plating.

Suzanne, let's get this out.

It's up there.

SUZANNE: Who knew if that was a

test when the chefs walked out,

if they were like, oh, let's see

if they're going to plate this

and, like, send

substandard food out.

Better just not to

do anything at all.

I can't f*cking put

my name on this.

'Cause I don't

know if it's right.

I'm not putting

my name on this.

I'm not putting this out.

Bitch, move over.

Let me put this

f*cking food out.

Salmon.

Halibut.

Sorry about your wait.

ANNOUNCER: In spite of

Suzanne, food continues to make

its way to the hungry diners.

Really good.

ANNOUNCER: And the chefs--

Porterhouse medium,

salmon, halibut, yes?

Porterhouse, salmon, halibut.

Porterhouse,

salmon, and halibut.

ANNOUNCER: --seem to be

hitting their stride.

How long, guys?

Two minutes out.

Two minutes all day.

SUZANNE: We're all

good on two minutes?

ANNOUNCER: Except for--

Van, two minutes?

We going up in two minutes?

Look at me when I'm

talking to you, boy.

Two minutes?

Yes.

Two-- three min-- yeah.

Three min--

Van.

Talk-- two?

Two minutes.

Two minutes.

Two minutes.

Busting my balls and

I'm getting treated

like a little girl, man.

Van, don't lose

your confidence, man.

You know how to f*cking cook.

I know.

I know I'm good.

I just got to keep fighting.

Just got to keep fighting.

Lamb, sea bass, porterhouse.

Two and a half minutes.

- Lamb, sea bass, porterhouse.

Two and a half minutes.

ANNOUNCER: The team

has pulled together

and continues to send

food out of the kitchen.

Behind.

Hot food.

ANNOUNCER: Meanwhile, chef

Ramsay is coming back in.

I f*cked up tonight.

What the f*ck are you doing?

I know I can do this.

And I really want to

be able to prove that.

I think Van--

You're sweating in the food.

--Ariel, and Suzanne--

Now you're screwing the

whole f*cking restaurant.

--all did a

horrible job tonight.

Now we're gonna get shut down.

Stop.

Kevin.

Now.

Oh, sh*t.

Here we go.

Urgently, Kevin.

Let's go.

I've never done that.

No one's ever

pushed me that far,

to actually f*cking

just disappearing

in my own f*cking restaurant.

Nobody.

You, you, you.

f*ck off, will ya?

Get out of it.

Just get out.

All of you.

ANNOUNCER: While

Tennille, Dave, and Kevin

finish dinner service--

- It's right here.

ANNOUNCER: --Van, Suzanne,

and Ariel are just finished.

f*ck that sh*t.

I'm done, bro.

Ain't got no time for this sh*t.

I'm a f*cking man.

You don't f*cking treat

me like no little bitch.

This sh*t ain't real.

f*ck 'em.

Why are you so pissed?

Because, he riding my

f*cking d*ck / in here.

I'm worried about Van.

He's seriously, like, f*cked

in the head right now.

[spits]

I'm working my f*cking

d*ck in the dirt.

And I'm getting

screamed and yelled

at from some psychotic British

m*therf*cker all the time.

I-- I'm losing it, man.

I'm losing it.

I don't give a

f*ck anymore, man.

f*ck all y'all.

Can't f*cking take it.

I'm done.

Done!

f*ck you.

f*ck this.

It's a total mindfuck right now.

But, uh, I'm not a quitter.

I know I want to be here.

I just got to keep fighting.

ANNOUNCER: While Van tries

to calm himself down--

No way are we giving up.

No way, chef.

We're not giving up.

Let's go.

ANNOUNCER: --Dave, Kevin,

and Tennille hustle

to complete dinner service.

- Come on, guys.

Last table.

Come on.

Let's go.

Let's go, let's go, let's go.

Last table.

[inaudible] up, guys.

You need anything?

Two carrots.

Two carrots.

- Salt your halibut?

- Yes.

Carrots?

I got you, baby.

Beautiful.

Thank you.

Let's go Dave, fish.

I think that's gonna do it.

- Is that it?

- That's it.

Good.

Well done.

Thank you.

Push the desserts, please, guys.

Let's go.

Tennille.

Madam, come here.

That's the best I've ever

seen anybody cook meat.

What?

He just said that to me?

Well done.

Thank you, chef.

I held that kitchen down.

Yeah.

[music playing]

OK.

First time in five years I've--

I've ever walked out

of Hell's Kitchen.

And by no means

any of your fault.

But the most frustrating

dinner service ever.

But thank you for the effort.

We finished.

And we got through.

Yes?

- Yes, chef.

- Yes, chef.

Truthfully, there's no

way on earth any of you

guys are going home.

You cooked your

heart out tonight.

Thank you.

So, Tennille, Kevin, Dave,

tonight, I want you, all three

of you, to go

upstairs and come up

with two names out of the

three that left that should

be up for elimination.

This is no longer red

team versus blue team.

Right now, it's game on.

- Yes, chef.

- Yes, chef.

Thank you, chef.

Thank you.

[music playing]

The three of us

have to decide,

of the three of you all,

which two are going up.

The one thing that really

f*cking pissed me off,

we asked you to plate, Suzanne.

You got free hands,

and you're like,

I'm not putting my name on this.

I can't put my name on it

because I can't do it right.

At this stage of

the game, you should

know everything that you got.

You know?

SUZANNE: Yeah.

You're not going to

put your name on it?

Get out.

You're done.

I would say, Suzanne.

OK.

So we have one.

And Van, you were in the

sh*t from the beginning.

VAN: I had another bad night.

And then that just puts me

f*cking right in the bullseye

again.

You know?

Ariel, he was flipping

out about the lettuce.

I just want to think of

what-- who chef wants to see.

It's nothing personal.

If I had to choose who I

really think should go up,

it would be Suzanne and Van.

But strategically, I'm

going to put up Ariel.

He was freaking out about

the lettuce the most.

Why would I want to face off

against a stronger competitor

when I could face

off against Van?

I'm just stating the facts.

I'm telling you flat-out,

I f*cking f*cked up tonight.

There's no reason why

my teammates should not

throw me under the bus tonight.

But I don't want to go home

tonight because of this.

I know I'm better than this.

I think chef wants

to see Ariel up there.

Tennille, who do you

think chef wants to see?

I think chef wants to

see you up there because he

has a higher expectation.

Ariel probably is a

stronger chef than Van.

And to put her up, even

with a rocky service,

might not be too fair.

Right now, it's a

hard choice, man.

And our decision would

be Ariel and Suzanne?

Tennille, what two people?

Just name 'em.

I'd say A--

Suzanne and Ariel.

I think that's decided.

[music playing]

Right.

Um, Kevin, Tennille, Dave,

have you made your decisions?

- Yes, chef.

- Yes, chef.

Yes, chef.

Dave, first nominee

and why, please?

First nominee is Suzanne.

We needed somebody to

help us push things out,

and she flat-out

refused to do it.

Right.

Second nominee.

Second nominee is Ariel.

Ariel.

Why?

She had the

lettuce-burning incident.

Tennille, do you agree Ariel

and Suzanne are the weakest

two cooks in the kitchen?

In my honest

opinion, chef, I do not

believe Ariel is the

weakest chef in the kitchen.

Suzanne and Van should

be up there, chef.

GORDON RAMSAY: Thank you.

Personally, I have mixed

feelings about all three

of them.

Ariel, Suzanne,

Van, step forward.

OK.

Ariel, tell me why you think you

should stay in Hell's Kitchen.

Chef, I have not been

this disappointed in myself

ever in my entire life.

And I want so badly

to stay here and prove

to you that I can do this.

Suzanne.

I have a great palate.

And my only real

downfall right now

is letting my nerves get to me.

Nerves?

Exactly.

How many services do you think

you need in Whistler before you

get rid of those nerves?

Certainly not .

GORDON RAMSAY: You're

out your depth.

And you're heading

straight for the bottom.

OK.

Van.

Tell me.

I'm getting sick and f*cking

tired of being up here, chef.

I hate this.

I hate it.

I'm trying-- doing my best.

My mind's f*cked right now.

I'm tired.

I'm not looking good.

I'm not cooking good.

I hate being kicked

out of the kitchen.

That's the worst thing

you could do to me.

And I'm so tired of

being right here.

I know I can do this.

This is what I was born to do.

Right.

I just came here to cook.

I didn't come here to be f*cking

up on the chopping block / .

I'm better than that.

Thank you.

OK.

My decision is--

Ariel, back in line.

[music playing]

Van, Suzanne.

Both of you have been

up here three times.

one of you is not going

to make it to the fourth

because you're not

going to be here.

My decision is--

Van.

Give me your jacket, big boy.

- Yes, chef.

[music playing]

Hey.

It's been an honor.

Listen.

Yes, chef.

You can cook.

I appreciate it.

I-- I still got

a few more years.

I could be-- I'm gonna

be like you one day.

Hey.

Keep it cool.

And let your food

do the talking.

Yes, chef.

Thank you, chef.

[music playing]

When I came into Hell's

Kitchen, I came in g*ns blazing.

I kicked ass on

the signature dish.

There's something quite

intriguing about that.

Congratulations.

Well done.

VAN: But there's

a lot more to it

in Hell's Kitchen

than just cooking.

You f*cking donkey.

VAN: Then the stress got to me.

- Listen.

Listen to me.

Do not touch me, bro.

Suck my f*cking d*ck.

But I had fun while I was here.

sh**t him right now.

[laughter]

Hell's Kitchen, boy.

Woo!

The main lesson I've

learned about myself--

when you get down,

don't stay down.

I want to go out

here with my head up.

I'm gonna be the man one day.

Van is gonna be the man.

Back in line, Suzanne.

Yes, chef.

OK.

Tennille, considering

how bad Van has been,

I appreciate you nominating him.

'Cause you were spot-on.

Get some sleep.

Goodnight.

Goodnight, chef.

DAVE: Tennille

blindsided me tonight.

She's a fake.

And she'd better

watch out, 'cause

I'm dangerous in this game.

And I'm here to win.

Van, I love you, man.

But all I got is

my integrity, man.

Everybody said I

couldn't do this.

This is for everybody

said they couldn't.

Everybody.

I'm bringing it home.

Van may be a poissonier.

But his performance on fish

was anything but Vantastic.

ANNOUNCER: Next time--

GORDON RAMSAY: I've got

the best five chefs here.

You f*cking prove it.

Let's go.

Yes, chef.

ANNOUNCER: --the battle to win

"Hell's Kitchen" gets fierce.

Tennille's a f*cking bitch.

Why'd you change

your mind up there?

TENNILLE: Get the

f*ck out of here.

ANNOUNCER: Dave and

Tennille are at w*r--

[screaming]

ANNOUNCER: --while Kevin

is plotting his victory.

Dave, I want him to leave.

You'd do some serious

damage to your hand if--

Everybody is hoping my broken

wrist is gonna send me home.

[groaning]

ANNOUNCER: At dinner

service, chef Ramsay

has high expectations

for the final five.

Can we do it?

Yes, we can.

ANNOUNCER: But does he get

the service he desires?

Kevin.

All grainy.

I f*cked it up.

GORDON RAMSAY: (YELLING) Ariel!

Raw!

Suzanne.

Raw!

Tennille, listen and shut up.

We look like a

bunch of idiots.

ANNOUNCER: One thing's for sure.

You'll see a sight you've

never seen before--

Oh my god.

--chef Ramsay in disbelief.

It cannot be possible.

It's not physically possible.

ANNOUNCER: All this--

GORDON RAMSAY: Right now.

Come here.

ANNOUNCER: --next time

on "Hell's Kitchen."

Piss off.

[screaming] Hey guys, wake up.

[music playing]