ANNOUNCER: Previously
on "Hell's Kitchen."
And It's going to
get a lot harder.
ANNOUNCER: The vegetarian
challenge judged
by the harshest of critics.
Oh, my god.
Disgusting.
ANNOUNCER: Tennille's stuffed
eggplant was the winner.
Yeah!
[cheering]
ANNOUNCER: Then,
in a dinner service
where the final four tried
to prove they were worthy.
You can't serve me that.
I look at that.
And it breaks my heart.
I've had enough!
ANNOUNCER: Tennille had
a miserable performance
on the fish station.
You're pumping
sh*t into your fish.
Please!
ANNOUNCER: But she wasn't the
only one who was suffering.
- [groaning]
- You're sweating.
You're looking dizzy.
And you're looking like
you're out of breath.
ANNOUNCER: The final
four persevered--
No matter how messed up my
wrist is, I'm here to stay.
ANNOUNCER: --and
completed the service.
Everything off?
Well done.
Thank you.
ANNOUNCER: And Chef Ramsay made
an unprecedented announcement.
I don't want any nomination.
ANNOUNCER: Faced with a decision
between Dave's poor health--
Please don't take me out of
this-- not because of my wrist.
ANNOUNCER: --and Tennille's
poor performance--
I don't want to
prolong your agony.
ANNOUNCER: --Chef Ramsay bid
a fond farewell to Tennille.
The greatest comeback--
you never forget that.
ANNOUNCER: And after
a heartfelt goodbye,
he had pleasant surprises
for the final three.
Hi!
Oh, buddy.
Oh, guys!
Seeing my family,
I am re-energized
to win this whole thing.
ANNOUNCER: With only three
chefs left standing--
I'm going to take
this whole thing.
ANNOUNCER: --the battle to win
the Head Chef position at Araxi
restaurant and bar in
Whistler, British Columbia,
has intensified.
Everybody better
watch the f*ck out now.
[music playing]
[theme song]
[creaking]
Ah!
[bell ringing]
[chuckling]
[chuckling]
Hey!
Hey!
[chuckling]
[bell ringing]
[screaming]
ANNOUNCER: And now, the
continuation of "Hell's
Kitchen."
GORDON RAMSAY: Good night.
[interposing voices]
Well done.
That was so cool.
ARIEL: That was crazy.
Oh!
I bet you're so
happy you saw your son.
Oh.
Oh, I got to smoke.
[interposing voices]
I want a smoke and
I don't even smoke.
KEVIN: Seeing our
closest loved ones--
I think this is
going to do the same
for each one of us-- for
Ariel, for Dave, and myself.
It is just going to do
nothing but motivate us all.
DAVE: That is the best gift
I could have ever gotten.
The reason I'm here--
not only for myself.
It's for my family.
And it would feel so good
to bring home the win.
I did not expect that.
My family is definitely
rooting me on %.
I do hope that I can
win this for them.
I really want to push on and
make it to the final two.
ANNOUNCER: After an energizing
night with their families,
the chefs get some
much needed rest.
But Dave is having
trouble sleeping.
DAVE: It's down to
the final three.
And my whole life
depends on this.
I got to make it to the finale.
And I'm nervous that I'm
not going to be able to take
down Ariel and Kevin.
ARIEL: The final two--
it's right in front of me.
It's like I'm
standing at the door.
And all I have to
do is push it open.
It's right there.
- Good morning.
- Morning, Chef.
Morning, Chef.
KEVIN: I am so close right now.
I mean, I can see
the finish line.
I can almost touch it.
I just want to win this.
Here we have the
creme de la creme.
Two of you are going
through to the final.
And one of you is become
the Head Chef at Araxi
restaurant and bar in Whistler.
Whistler has become an
international destination
for many years.
But the Winter
Olympics in is
going to go crazy
welcoming customers
from all over the world.
Yes, Chef.
Behind me are three domes.
Under the domes there are three
cuisines from around the world.
Each of you will be expected
to make and match that cuisine.
ALL: Yes, Chef.
Ladies first.
ARIEL: China.
GORDON RAMSAY: China.
Good.
I love Chinese food.
It's delicious.
I can do something
creative with this.
China-- excellent.
[sound of gong]
Dave, come over.
I'll take this one.
I don't know Indian food.
[chuckling]
Oh.
Indian food-- why?
GORDON RAMSAY: India.
DAVE: [sighing]
[chuckling]
DAVE: OK.
I've never made an
Indian dish in my life.
Don't be intimidated,
Dave, by Indian cuisine.
DAVE: [sighing]
- OK, Kevin, off you go.
Show me what you got.
Mexico.
GORDON RAMSAY: Mexico.
KEVIN: It doesn't get
any easier than this.
I think everybody on the
planet has cooked Mexican food.
I totally got this in the bag.
GORDON RAMSAY: Fantastic.
[chuckling]
Now, in the store
rooms behind you--
yes-- there is ingredients
from the country you selected.
Use those ingredients wisely.
Excited?
ALL: Yes, Chef.
Each of you got
minutes to cook your entr e.
Now, I want something stunning.
Are you ready?
ALL: Yes, Chef.
GORDON RAMSAY: minutes,
starting from now.
Off you go.
ANNOUNCER: In this test of their
international culinary skills,
the chefs will have
minutes to cook
one entr e featuring the cuisine
of the country they selected.
Have a good look
at the spices.
Mm, lovely.
DAVE: I'm just going to pick a
dish that I know how to make.
And I'm going to put an
Indian flair or Indian twist.
I don't know.
I-- I don't have no--
I-- I don't know what I'm doing.
I-- I'm just pretending.
Ah!
KEVIN: I'm going to cook
orange and cumin marinated pork
tenderloin with a
tequila vinaigrette
and a nice mole sauce-- had
a little bit of spice in it.
And it's going to take
the dish over the edge.
ARIEL: I'm making a
lychee-marinated duck breast
on top of the Chinese noodles.
I definitely want to kick
up this Chinese food today.
I to prove I'm better
than Dave and Kevin.
OK, half an hour to go, yes?
MALE SPEAKER: Yeah, Chef.
ANNOUNCER: minutes into the
competition, Kevin and Ariel
have already begun
preparing their dishes.
Dave, however--
DAVE: Are these
the only proteins
we're allowed to work with?
I have no idea.
ANNOUNCER: --still hasn't
decided what to make.
DAVE: The main goal right
now is to cook whatever
animal India doesn't worship.
If I put the wrong
animal on the plate,
it's going to be,
like, sacrilege,
and I'm instant screwed.
Fish, chicken, beef, pork--
I'm going pork.
GORDON RAMSAY: What
are you're approaching?
What are you using?
- Pork.
Pork.
I was going to use beef.
And then I thought I
remembered something.
Dave was visibly frustrated.
He's showing fear.
He's showing a sign of weakness.
So hopefully, it'll
affect his cooking.
We'll see.
Let's go, guys.
ARIEL: Damn it!
I just b*rned my nuts.
GORDON RAMSAY: Five--
Right behind you.
--four, three,
two, one, and stop.
Holy mackerel.
I seriously hope that you've
prepared three exciting dishes.
It smells delicious.
Can't wait to taste them.
But I'm not tasting them alone.
I brought in three
amazing chefs--
all experts in a
different type of cuisine.
First, a world-renowned chef of
Indian cuisine, Vikas Khanna.
My dish passes
for Indian cuisine.
But now I've got the master of
Indian food judging my dish.
I'm really nervous.
GORDON RAMSAY: Vikas, thank
you so much for joining us.
It's an honor.
Our second judge, Thomas
Ortega, Executive Chef and owner
of Ortega , Redondo Beach.
Now, finally, I'm extremely
excited to introduce
you to a man that's
been feeding Hollywood
for the last years.
Please welcome Eddie
Wong, Executive Chef from
the world-renowned Mr. Chow--
Oh.
GORDON RAMSAY:
--from Beverly Hills.
Welcome.
Thank you.
GORDON RAMSAY: OK.
Let's start off with China.
Eddie, shall we?
- [inaudible].
GORDON RAMSAY: Ariel, please.
ARIEL: I was so nervous--
like, unbelievably
nervous-- more
nervous than I've ever been.
This is, uh, uh, um--
there's uh-- basically,
I wanted to do
like a noodle dish in a broth.
And the duck was
marinated in a, um--
in a lychee, um--
lychee plum marinade.
Mm-hm.
Um, have you worked on
Chinese dishes before?
I've-- I mean, I order
Chinese food all the time.
But it's actually been a while
since I've had Chinese takeout.
It's very intense having to
have those three chefs and Chef
Ramsay all taste your dish.
It's like, oh, god, I hope I
don't get torn apart right now.
How is that for you, Thomas?
You know what, it, uh-- it
just didn't seem too balanced.
GORDON RAMSAY: Mm-hm.
Vikas, how was that for you?
I enjoy the sweetness to it.
It's very interesting.
It's a good try, you know.
But the sauce is too watery.
Thank you.
ARIEL: I'm disappointed.
This dish was definitely
not a personal best for me.
But it's not over yet.
I could still win this.
GORDON RAMSAY: OK,
Kevin, bring on Mexico.
DAVE: Kevin definitely
has an advantage.
Mexican food's very common.
And I'm sure he nailed it.
GORDON RAMSAY: OK.
Please explain to the judges
what exactly you've done.
I did a orange
and cumin, lightly
marinated pork
tenderloin in a mole
and Mexican chocolate sauce.
GORDON RAMSAY:
Where's the sauce?
Oh, man.
GORDON RAMSAY: Kevin, please.
I am not going to lie to you.
I did forget-- I had a,
uh-- a mole and Mexican
chocolate sauce that I--
You forgot the sauce?
KEVIN: The one thing
that I made that I
truly loved that I thought
would bring the dish together,
I forgot.
I think that's
what it was missing--
like, a very rich,
Mexican style sauce.
I think with that,
I think it really
would have put it over the top.
- Yeah.
Damn, what a shame.
KEVIN: The first judge
didn't really buy my dish.
But I got two more judges to go,
so, you know, keeping out hope.
Eddie, how was
that for you, please?
It's good.
I love it.
GORDON RAMSAY: Mm-hm.
It was an interesting
combination for me, too.
GORDON RAMSAY: Good.
Thank you.
Very interesting indeed.
KEVIN: Even though I forgot
the sauce, two out of the three
liked it.
I'm still in this.
GORDON RAMSAY: Right.
Next, India.
Dave.
DAVE: I'm definitely
intimidated.
I'm being judged by
a master Indian chef.
I'm really nervous.
OK.
Now, I've never worked
with Indian food before.
This is my first go at it.
So what I have here
is a mung bean puree
and a seared pork tenderloin.
And why did you choose pork?
I believe that in
India, cow is worshipped.
So I went with pork.
[laughter]
Maybe I'm wrong.
Vikas?
No.
Pork is also not a
very important dish
in Indian cuisine
because there's a lot
of Muslims which live in India.
So my protein choice would
probably not be served.
- Chicken,
- Ah.
--seafood.
DAVE: Oh, my god.
Why did I pick pork?
Right off the bat, my
protein screwed me.
Respecting the
cuisine and the people,
I would have gone a
little safer with that.
Well, I definitely
do respect the people.
And that's why I avoided beef.
But now I know to
avoid pork as well.
Um, Thomas?
I thought, uh, for not having
worked with these spices,
it actually blended
very well together.
Thank you.
Eddie, please?
Uh, it taste really
good, you know.
Thank you, Chef.
EDDIE: Good.
So, Vikas?
Any final thoughts on the dish?
The lentils were
done very creatively.
Yeah.
Your first try-- amazing.
GORDON RAMSAY: Mm-hm.
VIKAS: That's very good.
I can't believe it.
They actually liked my dish.
And I am so relieved right now.
GORDON RAMSAY: Excellent.
Now it's time to decide
who wins the challenge.
Is it Dave's Indian,
Ariel's Chinese,
or is it Kevin's Mexican dish?
I'll be-- pick Indian.
Thank you, Chef.
GORDON RAMSAY: Thomas,
which one will it be?
You know what, I--
I would have-- I would
have loved to have
tried the mole on that dish.
I think it would've really
have brought it together.
But because you didn't
have that mole on there,
I'd have to go with Dave.
It was very nice.
Thank you, Chef.
MALE SPEAKER: Yeah.
VIKAS: Indian cooking--
it's very intimidating.
And doing it first time, you
have to give him full credit.
That was a dish I'll go for.
GORDON RAMSAY: Damn.
-nil.
MALE SPEAKER: Everyone.
- Yeah, well done, Dave.
- Thank you.
MALE SPEAKER: Taste good.
GORDON RAMSAY: For someone
who's touched Indian spices--
cuisine-- for the
first time, well done.
DAVE: I'm psyched, man.
I can't believe I
pulled this sh*t off.
Looks like I do know
how to cook Indian food.
GORDON RAMSAY: Now,
Dave, for your reward,
each of our acclaimed
chefs will personally cook
their signature dishes for you.
You'll sit and enjoy a sumptuous
lunch at the chef's table.
Take advantage of
this special time.
Ask questions.
Get some ideas.
I couldn't ask for
a better reward, Chef.
GORDON RAMSAY: Good.
And, uh, one more thing.
Scott, you've also
got a complete set
of Demeyere cookware.
Yes?
Oh, cool.
GORDON RAMSAY: The
same cookware we've
been using in "Hell's Kitchen."
Nice.
This amazing set of
Demeyere cookware--
it's definitely a major hookup.
OK, losers, first
of all, Hell's Kitchen
is open for dinner tonight.
Whilst Dave's
enjoying lunch, you'll
be prepping for our
kitchen ahead of service,
and then get the
dining room ready.
Polish the silverware,
restock the bar,
and just get the
whole place set up.
Is that clear?
ALL: Yes, Chef.
GORDON RAMSAY: Yeah?
OK.
Upstairs.
Dave, congratulations.
Thanks, Chef.
GORDON RAMSAY: Well done.
Brilliant.
Here's my sauce.
There's no doubt in my mind
if that sauce was on my dish,
I would have won.
- Damn, that's a good mole.
f*cking awesome, isn't it?
But now I'm stuck
with the punishment.
JEAN PHILIPPE: Punishment
today is polishing silverware.
So here it is.
There we are.
KEVIN: Yeah.
JEAN PHILIPPE: There we are.
ARIEL: There was a
shitload of silverware.
I'm like, OK, do we
really need all of this?
JEAN PHILIPPE: That's good.
All right.
Yeah?
Have fun.
Hey.
- Hey, Dave how are you?
- Good.
How are you doing?
VIKAS: Congratulations.
Thank you.
JEAN PHILIPPE: Dave,
two other people
are going to be joining you.
Do you know whom?
The two other chefs.
No.
I don't know who's joining me.
JEAN PHILIPPE: Here they are.
Your sister and your fiancee.
Oh, no way!
We get to come back again.
Hi.
Hey.
Hi.
Hi, and congratulations.
DAVE: Thanks.
KEVIN: Knowing how close
I've just come to seeing
my family is really k*lling me.
And it really, really hurts.
What's to be done.
Congratulations.
- Yeah.
- Thanks.
It's so nice to see you.
- Oh, you too.
We've been just--
MCKAY: We're so proud of you.
ALISON: I knew that
he would make it far.
I just have to be focused.
Tonight is like pretty much
the biggest night ever.
FEMALE SPEAKER: You can do it.
I know you can.
You know?
DAVE: I'm with my family.
And plus, I get to have three
amazing chefs cook for me.
I couldn't ask for
a better reward.
VIKAS: We are doing a
dish from South India.
These are the curry leaves.
There are thousands
of cuisines in India
which grow around
these curry leaves.
Oh, my god.
Just smell them.
ARIEL: Kevin and
I were definitely
trying to get a peek at what
was going on in the kitchen.
It looks like they're
getting some one-on-one time
with the chefs, which
is very valuable.
MCKAY: The flavors are amazing.
DAVE: The meal
was a great treat.
It was so good.
THOMAS: You guys ready to eat
some authentic Mexican food?
[interposing voices]
- Absolutely.
DAVE: They get to see
Chef Ortega cook for me.
It was an honor.
THOMAS: My house
mole right here--
got about ingredients in it.
That is awesome.
ANNOUNCER: While
Dave and his guests
fill up on culinary
insight and mole,
Ariel and Kevin are getting
their fill of Jean Philippe.
JEAN PHILIPPE: I don't
want to rush you.
But then there is quite
a lot of prep to be done.
KEVIN: On top of
all this stuff, I
mean, Ariel and I, we still
have to finish prepping
for dinner service tonight.
JEAN PHILIPPE: He's
having a good time--
Dave-- huh?
ARIEL: Hm?
I can't see that far.
I'm nearsighted.
JEAN PHILIPPE: It looks amazing.
For real, it looks amazing.
DAVE: Chef Wong-- he knows
how to b*at his dough.
EDDIE: You know, the noodles--
we need to make it behave.
Right.
You gotta--
So we bend them, you know.
Yeah, I can tell.
You're b*ating the
crap out of it.
I was able to see that he
was a highly skilled chef.
And I'm sure it's
going to be delicious.
EDDIE: Congratulations.
Whoa, my god.
[interposing voices]
Thank you.
DAVE: This has just been the
best reward that anybody could
have won in "Hell's Kitchen."
MCKAY: Mm.
This is so good.
This is so great that you won.
And we get to do this.
KEVIN: Today, f*ring
up even more, you know.
Dave might have won a challenge.
But this guy right
here, Kevin, is
going to win "Hell's Kitchen."
Awesome to see you again.
Yeah.
Seeing my family makes me
know that I have to win,
not only for myself, but
I have to win for them.
- All right.
- Bye.
All right.
DAVE: I can change
our lives forever.
So this is the most
important service
in "Hell's Kitchen" history.
Oh, god.
There's no room for
failure tonight.
Got to do this.
Got to do this tonight.
Come on.
Come on!
ANNOUNCER: In less
than minutes,
Ariel, Kevin, and Dave,
will face the biggest
dinner service of their lives.
To get here, they
had to out-cook
of their competitors.
And now only one
dinner service stands
between them and a chance
at becoming Head Chef
at Araxi restaurant and bar.
OK.
Right.
Ariel, Dave, come here.
Right.
Right, right, right.
Tonight, two of you will
be moving on to the final.
Cook your hearts out
because you're that close.
It's really important
me right now
to find out who has the
strongest leadership qualities.
So, tonight, I'm going
to hand over the reins.
Each of you-- one of
you will have the chance
to run that hot plate.
Whew.
Now, just thinking
of my past experiences,
it can be somewhat
peaceful at the pass.
Shut your fat f*cking mouth.
Get in there!
Put it down!
I've never been upset.
I've never been unhappy.
And I've never walked out.
I can't take anymore.
And I've never thrown anything.
More f*cking plastic wrap!
f*ck off, will you!
Time to get serious.
Listen, tonight, when
I ask you to come
up and run the hot plate,
you're on your own here.
Assertiveness-- confidence-- you
run the kitchen, or the kitchen
runs you.
OK?
Yes, Chef.
- Yes, Chef.
- Good.
Excited?
ALL: Yes, Chef.
On your sections.
DAVE: Yes, Chef.
ARIEL: Yes, Chef.
Right, JP,
[clapping] let's go.
Open Hell's Kitchen, please.
Good evening, ladies.
How are you?
ANNOUNCER: Hell's Kitchen
continues to be the hot spot
in Los Angeles to dine.
And tonight is no different.
[interposing voices]
I'm excited about the food.
ANNOUNCER: As there are
only three chefs remaining,
sous chef Scott and Heather
will fill in where needed.
May the best chef win.
Let's go.
ANNOUNCER: The
pressure is definitely
being placed on Ariel,
Dave, and Kevin,
as Chef Ramsay tests their
ability to lead the kitchen.
OK, I'll get
the service going.
Once you've got the
service in your hands,
don't lose momentum.
OK, here we go.
Four covers, table --
one scallops, one tuna,
one risotto, one capellini.
ALL: Yes, Chef.
- Good.
How long, Kevin?
Right now.
Right now.
- Let's go.
- Two tuna.
Good.
MALE SPEAKER: Scallops
to the window.
How nicely cooked--
those scallops.
MALE SPEAKER: Thank you, Chef.
FEMALE SPEAKER:
Coming right now.
- Very nice-- that risotto.
- Thank you, Chef.
Service, please.
ANNOUNCER: The first appetizers
are leaving the kitchen.
We're moving fast.
MALE SPEAKER: Yes, Chef.
FEMALE SPEAKER: Yes.
GORDON RAMSAY: That's
the perfect start
for those appetizers.
Well done.
ANNOUNCER: And Chef Ramsay
is ready for one of the chefs
to try their hand
at running the pass.
GORDON RAMSAY: Kevin!
Yes, Chef.
Let's go.
Here we go.
Now, I'm handing
the reins over, yes?
Yes, Chef.
Tonight I do what
I've been doing--
run services.
- Stand up straight, please.
Yes, Chef.
Always-- you're in
front of everybody.
Yeah, it's not a
f*cking [inaudible]..
Let's go.
- Yes, Chef.
But try to do it a
little bit better.
Away now, guys.
Order in.
Order in, everybody.
Four covers, table --
one risotto, one scallop.
Heard!
MALE SPEAKER: Coming right up.
All right.
Let's go.
Right now.
There's your risotto.
Thank you.
Coming to the pass right now.
All right.
Let's go.
Let's go.
JP?
Good.
Let's go.
ANNOUNCER: Kevin is
off to a strong start.
Two scallops.
[interposing voices]
ANNOUNCER: However, tonight is
not just a test of leadership,
but quality control as well.
GORDON RAMSAY: Come on.
ANNOUNCER: And Kevin must
show that at the pass,
nothing incorrect gets by him.
He's about to face
his first test
as sous chef Scott substitutes
halibut for sea bass.
I want a halibut and a lamb.
I want a sea bass and a lamb.
Yes, Chef.
Sea bass you
can give me, Chef?
Sea bass?
Yes, I do.
Thank you.
Backs-- halibut--
sea bass.
Sauce for your halibut.
Everyone, let's go.
Yep.
Get-- is that a halibut?
- No.
- Yes, that is a halibut.
Can I get a sea bass?
Oh, my gosh, Chef.
I can't believe it.
- Thank you.
- Wow.
How did that happen?
I don't know.
I need three minutes
on the halibut.
Thank you.
As long as I keep
doing what I'm doing--
hustling, paying
attention, focus--
I think I'll be fine.
One sea bass-- one lamb.
How long to the window?
Five minutes, guys, or--
Five minutes?
Five minutes?
Really.
I'm asking him if he
needs to fire a fish.
Well, actually,
on that last table,
I can speed it up to, uh,
a minute and a half to two
minutes if everybody else can.
Uh, I'd like to leave
it at three if you could.
Three minutes.
Let's go.
Ariel started to
slow me down a bit.
OK, what are we at-- one
minute now-- one minute?
One and a half, Chef.
Let's go.
She was slow as hell.
Ariel, let's go.
Lamb, please.
Lamb right here, Chef.
You can't do this to me now.
Sorry, Chef.
Let's go.
KEVIN: Um, this isn't right.
Ariel had a lamb that the
temperature was overcooked.
So I can't serve something
like that, you know.
No.
Ariel!
Yes!
Do you have a
mid-rare, please?
That's medium.
I asked for mid-rare, please.
ARIEL: It is so
not f*cking medium.
It's ridiculous.
How long can you get me one?
seconds.
KEVIN: seconds?
But you have the reins, so
I'll give you another lamb.
Send what you've got.
Send what you've
got, please, yes?
All right, service.
Dragging one lamb, please.
Ariel, please, if you
need help, let me know.
I'm fine.
I'm dragging that lamb here.
We're in the sh*t here.
Let's go!
I can't cut this bone off.
If I cut this off, it'll
mess up the chop, Chef.
Go, thank you.
Can you, uh, please cut
the bone off these, please?
[interposing voices]
I'm doing the chop, Chef.
Come on.
I need those lamb.
Ariel, you're k*lling me.
Get out of this rut.
Let's go.
It's ruining the chop.
They're all like that, Chef.
She just started
falling apart.
Ariel, do you have
another lamb, please?
I-- I can't serve that.
I told you.
That's what I was trying to
say-- is that it's ruining
the chop if I cut--
Can you just give me
another one, please?
ARIEL: Yeah.
KEVIN: Right away.
Right away.
ARIEL: Kevin kept
sending it back.
And that was pissing me off.
Trying to tell you that.
GORDON RAMSAY: We're dragging.
Let's go!
Where's the lamb?
That's why I
didn't cut it off.
f*ck.
ANNOUNCER: With Ariel
stalled on the lamb,
no food is reaching the diners.
I'm getting hungry, for sure.
ANNOUNCER: And time is
running out for Kevin
to impress Chef Ramsay.
Kevin, get a grip now.
I'm going to get
pissed off with you.
Come on.
Get a grip.
KEVIN: I mean, if Ariel wants
to f*ck me over tonight,
you can't.
You cannot do it.
All right?
I need you tonight.
How long, Ariel?
How long?
Five minutes, Chef.
KEVIN: Cook a little faster.
I'm tired of f*cking
getting pushed around.
So you will wait.
And you will be fine with it.
Ariel, one lamb right now.
Right now, please.
Five minutes, I said.
What?
I'll give you this
one right here, Chef.
I mean, Ariel, f*ck.
I mean, it's lamb--
that's all you got to do.
It's easy over there.
It just f*cking pisses me off.
Come on.
Where's the sauce?
Don't do this to me.
It's up there, Chef.
Well, where is it?
It's not there.
Have the manners to
check next time, madam.
Where's my f*cking lamb sauce?
She's just all over
the place, you know.
And it was driving
me f*cking nuts.
Sauce.
Service.
Go, please.
And good.
Well done.
Off you go.
- Thank you, Chef.
Right.
Dave, let's go.
You're on the hot
plate, big man.
Cool.
I'm going to run the kitchen.
The kitchen's not
going to run me.
OK, guys.
Table of four-- one scallop,
one tuna, two risotto.
I have leadership qualities that
Chef Ramsay hasn't seen yet.
I need that asparagus
with seasoning.
Let's go, Heather.
Come on!
ARIEL: When Dave took over
the pass, it was very intense.
Use a wooden spoon.
Come on.
What are you doing?
Use a wooden spoon.
Watch it.
Tuna and two risotto.
I've been waiting!
Let's go!
Come on!
Whoa.
It was like, whoa.
Wow, this is a side
I've never seen of Dave.
Chef Scott, clear
down this sh*t now.
Chef Dave?
Quiet for a second, JP.
DAVE: I have to
clear your sh*t down.
Let's get those appetizers up!
MALE SPEAKER: Two tuna.
ANNOUNCER: Dave's
aggressiveness--
Bring it up!
Let's go!
Coming to the pass.
ANNOUNCER: --has food
moving out of the kitchen.
Let's get this
out of here now!
ANNOUNCER: And the
customers are happy.
It's very nice.
ANNOUNCER: But he's about to
get his first quality control
test as sous chef Scott
substitutes spinach
puree for the asparagus puree.
Two risotto!
Let's go!
OK, two risotto-- here
it comes-- in my hand.
Yep.
Let's go.
No.
And stop.
Come here, come here.
sh*t.
You have got to run the kitchen.
You just sent out
two f*cking risotto.
There's not an ounce
of asparagus anywhere.
And it was done with
a spinach puree.
You've got to taste, Dave.
Yes, Chef.
I thought it tasted
a little off.
But in the moment, I
just couldn't tell.
Come on, Dave.
Bounce back.
You've got to bounce back.
Come on.
ANNOUNCER: Dave has
failed his first test.
But another sabotaged
dish is already
making its way up to the pass.
Two tuna.
GORDON RAMSAY:
Focus on your dish.
Focus on your dish.
Focus on your dish.
Yes?
.
Go.
Come on.
Come on.
Dave.
Come here.
Come here.
You're not
concentrating with me.
the tuna was no sear.
There's no sesame
seeds on there.
It was just rolled in herbs.
You've got to look
at what you're doing.
I put it smack
down in your hands.
And you didn't notice.
Get a grip.
Come on.
- Yes, Chef.
- f*ck!
DAVE: I really need
to get it together.
And I know I'm a great chef.
And I know I'm a great leader.
So I just got to
stay in control.
I'm learning.
But I'm not giving
up on you, Chef.
Don't you dare.
Yes?
[inaudible] away, Chef.
Well, come on then,
I want to hear you.
Don't start sinking
into the quicksand.
Let's go.
- No, Chef.
Let's go.
DAVE: Where's my tuna and two
scallops or a truffle salad.
Let's go!
Tuna salad, right here.
Well, Chef, this--
this tuna's cold.
GORDON RAMSAY: Scott, reheat
this tuna a little bit.
It's too stone cold, please.
Yeah.
Well spotted.
Good.
Let's go.
Where's the halibut?
Halibut in my hand--
coming right up.
Good.
Let's go.
The halibut sauce.
Garnish for two risotto, Chef.
Thank you.
There's no salt
on this asparagus.
GORDON RAMSAY: Good.
That's good management.
Excellent.
You need more salt
on the potatoes.
Good.
Well spotted.
Well spotted.
That's better now.
DAVE: I felt as if I
really got into my groove.
Let's get this out of here now.
ANNOUNCER: Despite failing
to spot two sabotaged dishes,
Dave has rallied.
- Go on table .
ANNOUNCER: And an hour and
a half into dinner service,
diners are enjoying
their entr es.
FEMALE SPEAKER: Mmmmm.
It melts in your mouth.
That's good.
OK.
Good.
Right Head up.
OK.
Good.
Back in your section.
I feel good about it.
I could do better
next time, Chef.
- Let's go.
- I'm learning.
GORDON RAMSAY: Right.
Ariel, let's go.
ARIEL: I am going to try
my best to keep my cool
and run this pass.
I cannot fail.
If I fail, I go home.
- OK.
Just get familiar
with the orders first.
What's going on?
We're f*ring that one now, yes?
Yes, Chef.
All right.
Listen up.
Order in!
Four covers, table .
Entr es-- two halibut,
one chicken, one lamb.
- Yes, Chef.
- Yes, Chef.
Good.
Good.
ANNOUNCER: Ariel is in
command of the kitchen.
But she's about to receive her
first test from Chef Ramsay
as sous chef Heather
substitutes parsnip
puree for mashed potatoes.
Good.
Mashed potato.
Thank you.
GORDON RAMSAY: Happy
with everything, yes?
Yes, Chef.
OK, here we go.
And, stop.
What did that taste of?
Come one.
It needs more cream, Chef.
No.
That is parsnip puree.
Come on.
It didn't even occur to me
that that wasn't even potato.
You have to taste everything.
It's so important.
Gotta get a grip.
Difference between a mashed
potato and a parsley puree
is f*cking night and day.
All right, guys.
Come on!
I need those entr es!
Right behind.
ANNOUNCER: Despite failing Chef
Ramsay's quality control test--
Pick up, please.
ANNOUNCER: --Ariel is
pushing out entr es.
But another sabotaged
dish is making its way up
to the pass as sous
chef Scott substitutes
a salmon for a sea bass.
Sea bass.
What the hell is--
why do we have a salmon
with sea bass garnish on it?
Good.
Salmon doesn't
get the sea bass?
I thought that's
what went on it.
Look at me.
Now you're working out.
Well spotted.
Come on.
- Thank you, Chef.
Let's go.
Salmon was completely
blanketed by the green olive.
You would have never
known that that
was salmon underneath there.
Well spotted on that salmon.
Thank you, Chef.
ANNOUNCER: Ariel has passed
this quality control test--
OK, here we go.
ANNOUNCER: --and is determined
to keep the kitchen moving.
Order in-- two
risotto, two scallops.
After that, table ,
one scallop, no bacon.
One truffle salad
dressing on the side.
Yes, Chef.
ARIEL: After that, entr es--
one vegetarian, one
halibut, one lamb--
KEVIN: Oh, my god.
She's yelling out
all these orders--
Come on, let's go.
KEVIN: Trying to get organized.
Come on, guys!
I need those appetizers.
One risotto--
all in the window.
I really have no
idea where she's at.
Kevin, come on.
I need those scallops.
She's telling me
too many things.
I was confused.
And I know that I was
trying to understand.
Can I go entr es, Chef Scott?
Chef Heather, three
on the entr es?
- Three minutes.
- Kevin.
Kevin.
She's the chef.
You should be asking
her, not Heather.
It's your call, not theirs.
Yes?
ARIEL: Yes, Chef.
GORDON RAMSAY: Kevin's
telling Heather.
Kevin tells Heather nothing.
ARIEL: All right.
You tell Kevin what you want.
I just don't know
what she's doing, so--
Dude, I swear to God--
I f*cking swear to God, Kevin
was trying to make me look
like a jackass in the pass.
We're going to get
f*cked again, guys.
Ariel, what are we sending?
I need these appetizers first.
I said that, guys.
GORDON RAMSAY: It's
not difficult, Ariel.
You've got to
coordinate the sending.
Yes, Chef.
Risotto, urgently!
Scallops, urgently!
Come on.
Let's go!
I can bring the
two risotto whenever
the scallops are ready.
- Yeah.
I can fire them right now.
Kevin was just dragging--
like, dragging.
Come on.
Risotto is ready.
I don't know what to do.
Too f*cking relaxed.
You're ready.
He's not.
Ariel, you're running it.
But they're running you.
Come on!
ARIEL: Chef Ramsay's
yelling at me.
I don't know what to
think at this point.
Because I've lost
control of the kitchen.
Your timing's been sh*t.
You may make her look stupid.
You're not going to
make me look stupid.
No, Chef!
I want the scallops and
the risotto at the same time.
KEVIN: Yes, Chef.
- That's what I want!
Hurry up!
ARIEL: I know this
isn't good enough.
So I need to pick up the pace
and take control of the kitchen
as much as I can by myself.
I need two scallops, two
risotto-- all together, guys.
Two risotto coming
right up, Chef.
We don't have two scallops.
Come on, Kevin.
Bring me stuff at the same time.
This is bullshit.
Kevin was dragging on purpose
when I was in the pass,
I f*cking swear to God.
Why are they taking so
long to cook the scallops?
ARIEL: Mr. Kevin,
who has everything
perfect all the time,
and now all of a sudden,
he can't fire scallops on time?
Bullshit.
Come on.
Now where are my two scallops?
How long?
I fired them when
you told me-- a minute.
Ariel's leading qualities--
I'm not quite seeing it.
She wasn't
communicating with us.
Chef, they're coming right now.
Come on, Kevin.
Now I'm dragging the scallops.
KEVIN: Scallops
coming up right now.
ARIEL: Oh, no.
I need one more scallop fired.
What is this, Kevin?
One more scallop fired, Chef.
Kevin, I'm dragging
that scallop.
Well, I'll fire at
the same time then.
It's cooked.
- All right.
Thank you.
- Great.
Go.
Complete.
Complete right here.
GORDON RAMSAY: OK, good,
back on the section.
Scott, back on the
hot plate, please.
All done.
Desserts and , please.
Let's go.
KEVIN: The smallest
little mistake, I think,
is going to be the
difference between moving
to the final round
versus going home.
GORDON RAMSAY: Service, please.
Let's go!
Yeah!
I was a fighter.
So there's no way in f*ck
I should go home tonight.
Come on, guys.
Last table.
Come on!
ARIEL: I want this so bad.
I want to be in the final two.
And I want to win
"Hell's Kitchen."
GORDON RAMSAY: Go.
Complete.
Good.
FEMALE SPEAKER: This is so good.
OK.
The real test this evening
was on the hot plate--
not bad-- a good performance.
You all had your ups and downs.
I'm facing my toughest
challenge so far.
This is not easy for me.
And it's not going
to be easy for you.
Each and every one of you,
tell me the one person
that you think does
not belong in the final
of "Hell's Kitchen."
Think hard, and come back to me
with one individual you think
doesn't qualify to
go into that final.
Got the message?
ALL: Yes, Chef.
Well done tonight.
Off you go.
KEVIN: Thank you.
DAVE: Boy, this is difficult.
I don't know who should go.
I don't know who I'm
supposed to go after.
I'm completely lost right now.
What do we do?
ARIEL: And I just
asked Kevin, did you
drag those scallops on purpose?
Come on, let's go!
seconds.
ARIEL: I don't feel like
Kevin had my back on the line.
And you need that.
This is a competition
of f*cking skill,
not f*cking cheating.
I think Ariel did the worst.
You know, ultimately it
was her communication
skills that f*cked us all up.
I worked as hard as I could
to make it work for everybody.
When Ariel went up,
she didn't do so good.
but at the same time,
Kevin might have,
like, not tried his hardest.
Maybe he was trying
to drag her down.
Such a hard decision to make.
[sighing] Kevin,
Ariel and Dave.
I can see each one
of you at the Araxi.
Kevin, who should not
advance to the final?
I feel that Ariel should not.
GORDON RAMSAY: Ariel?
KEVIN: Yes.
Why?
She has been on the
chopping block a few times.
I don't feel she's
quite there yet.
GORDON RAMSAY: Uh, Ariel?
Yes, Chef?
Who should not advance
to the final, and why?
There was one person
tonight when I was at the pass
that I didn't quite
feel fully had my back.
And I-- I believe that
was Kevin tonight, Chef.
Uh, Dave, who should not
advance to the final, and why?
Tonight during
service, I felt most lost
when Ariel was up at the pass.
I believe it should be Ariel.
GORDON RAMSAY: Each and, uh,
every one of your answers,
um, hasn't helped me.
This is a very tough call, guys.
So I want to ask you
one more question.
Kevin, why do you belong in
the final of "Hell's Kitchen?"
I belong in the final
because I am a very strong
person at everything I do.
And when I set my
mind to it, there's
nothing I can't accomplish.
Can you run the
Araxi restaurant,
or will the Araxi run you?
I Can run the Araxi
restaurant, Chef, for certain.
Ariel?
I have grown so much.
I know I have the qualities
that it takes to lead a kitchen.
I'm young, creative, and
I have a lot of potential.
And I will run the
Araxi restaurant, Chef.
Dave?
I think I deserve
to be in the final
because I've led myself
throughout this competition.
In "Hell's Kitchen,"
I've grown tenfold.
And I--I can run a kitchen.
The kitchen won't run me.
OK.
It's now time to find out who
is advancing to the final.
This has been a
very tough decision.
The first person advancing
to the final is Dave.
Congratulations.
(WHISPERING)
Congratulations, Dave.
The second person advancing
to the final is Kevin.
Congratulations.
Thank you, Chef.
Thank you very much.
Job well done.
(WHISPERING) Good luck.
It was a pleasure, guys.
Good luck.
Madam, three seconds, please.
Yes, Chef.
GORDON RAMSAY: The
level of ambition,
and drive, and
passion you showed
since your time in
"Hell's Kitchen"
has been extraordinary.
Thank you, Chef.
Keep your jacket as a
simple reminder of everything
you've accomplished
inside "Hell's Kitchen."
Thank you, Chef.
Bye, guys.
[interposing voices]
ARIEL: good luck.
Have fun.
ARIEL: I'm disappointed.
I really, really
wanted to win this.
Ladies, good job.
ALL: Yes!
GORDON RAMSAY: Congratulations.
ARIEL: Learning from Chef Ramsay
is such an amazing experience.
I mean, he seems like he's
just this crazy, mean guy
when he's on the line.
GORDON RAMSAY: Would you
send that lamb if you were
standing at Araxi restaurant?
Tell me!
No, Chef.
But all he wants to
do is make you better.
GORDON RAMSAY: Ariel, that
fish is cooked perfectly.
Well done.
ARIEL: I feel that
I did prove myself.
I just want to
blossom from here.
And I know I will be successful.
I know it in my heart.
And I-- I owe it
all to Chef Ramsay.
Kevin and Dave,
congratulations.
Both of you have gone to
hell and back to get here.
And you so deserve
to be in the final.
Woo!
I can't believe it.
I'm just blown away right now.
GORDON RAMSAY: Now you know damn
well you still have the biggest
challenge in front of you.
KEVIN: I'm just ready.
I am in it to win it.
There is no denying me.
The person who
performs the best
will become the next
Head Chef at the Araxia
restaurant in Whistler.
Right Now, there's
one more thing.
DAVE: Whoa!
What is going on?
You have
minutes to get ready.
Go and get changed
because there's
a limo waiting for both of you.
Oh, no!
[laughter]
ANNOUNCER: Next time,
on the season finale
of "Hell's Kitchen,"
it's the self-confident
family man and country club
chef from Connecticut, Kevin--
KEVIN: I am going
to win this thing.
ANNOUNCER: --against the
one-armed bandit and executive
chef from San Diego,
California, Dave.
I'm going to take
this thing all the way.
ANNOUNCER: Their former
competitors are back to help.
A lot of pressure.
ANNOUNCER: But at
dinner service--
Show time.
ANNOUNCER: --when both
chefs push too hard--
Don't leave me hanging now.
Come on!
You're k*lling me.
ANNOUNCER: --will their
brigades push back?
Damn it, Amanda.
He can go f*ck off.
KEVIN: It's like
she doesn't care.
ANNOUNCER: Will they
sabotage the service?
I'm gonna bring the pain.
Everything has to be perfect.
Just give me it.
It's full, bro.
Oops, you dropped it.
Looking like a horse's ass.
That's your problem.
- Come on, man.
Get it together.
ANNOUNCER: Which chef
will rise to the occasion?
You're k*lling him, guys.
ANNOUNCER: And who will
win the most competitive
"Hell's Kitchen" finale?
This is my life on the line.
ANNOUNCER: Find out next time--
- This is monumental.
It's all or nothing.
ANNOUNCER: --on the conclusion--
Please, Chef Ramsay, pick me.
ANNOUNCER: --of
"Hell's Kitchen."
[music playing]
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06x14 - 3 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.