02x01 - 12 Chefs

[bunniefuu]

[music playing]

ANNOUNCER: Now the new journey

into Hell's Kitchen begins.

[music playing]

Whoo!

Yeah!

I was so excited.

To me-- this is a

chance of a lifetime.

And I want it.

I want it so bad.

[cheering]

Here we are.

[music playing]

Whoa.

It's nice.

Ladies and gentleman, welcome.

Please come in.

Hello!

JEAN PHILIPPE: Hello.

Welcome to Hell's Kitchen.

My name is Jean Philippe,

I'm the Maitre D'.

Please feel free-- walk

around the restaurant.

Sweet, thanks.

VIRGINIA: Thank you.

POLLY: Rachel, what's over here?

RACHEL: Hey, hell's not a bad

looking place at all, is it?

LARRY: See.

Pick it up, what?

I'm here at Hell's Kitchen to

prove that someone that walks

like me, talks like

me, dances like me,

acts like me can

still hold it down

and k*ll it in the kitchen.

Oh, dear.

Slightly demented.

I hate being the

grandma of the group.

Everybody looks

good in this lighting.

I work at a restaurant

called Lupa.

I slice it very thinly.

I go in there-- throw on

mascara, get some lip gloss.

My impression of Gordon

Ramsay is he's hot.

Just kidding.

He's not.

[laughs]

GORDON: Oh, dear.

Is she putting makeup on?

[laughter]

So, please, have little

toast all together.

[music playing]

To Hell's Kitchen.

That The best might win.

Thank you, thank you.

[music playing]

[cheering]

All right, ladies

and gentlemen.

I'm Gordon Ramsay and

this is Hell's Kitchen.

And there's of you

here, and only one of you

is going to win.

Win by impressing me.

Now get in the kitchen and start

cooking your signature dishes!

What are you waiting for?

Move!

RACHEL: Oh my god.

[theme music]

SARA: Coconut.

Coconut milk.

GIACOMO: Right behind you.

GABE: Garlic?

HEATHER: Bell peppers

are in the fridge.

ANNOUNCER: Chef Ramsay

has given the contestants

minutes to prepare

their signature dish.

This is his first opportunity

to gauge the talent

of these aspiring chefs.

Nobody has a wide

corkscrew, right?

No.

TOM: Sorry to do this.

It looks so much

easier in the movies

when they cut the top of

the bottle of wine off.

Hey, my plantaino--

they're burning.

Oh, yoi yoi.

[screaming]

GABE: Cook, you bastard

OK, last minute.

Yes?

GABE: Man!

GORDON: Last minute.

I mean, I'm

thinking, gosh, you're

going to be able to see my

heart beating through my neck.

I'm just very, very nervous.

Rocking and

rolling, my friend.

[music playing]

These are your

signature dishes.

This is you on a plate.

So who's responsible for

the Leaning Tower of Pisa?

That's mine, Chef.

That's yours, big boy.

What is it?

It's cha-ching

sesame crusted tuna.

Sorry, say that again.

Cha-ching sesame crusted.

Erm, I've never

heard ching-ching.

Cha-ching is like--

it's my slang.

Just means it's

slamming, it's money.

It's lamb and it's money.

KEITH: Slamming.

Oh, slamming.

KEITH: Yeah.

And, uh, this is a

meal for six, right?

It's just-- it's light.

It just looks tall.

It's light?

Yeah.

Would you just take

your hat off for me?

Is there a hole in your head?

No.

GORDON: No.

Give me your hat.

- What?

- Hat.

There you go.

Hold it there.

So this is you on a plate.

That sauce is piping hot.

You sort of dip

at it with care.

I'm gonna stop

eating with care.

Kind of soiled the inside.

But it's still wearable.

GORDON: Jesus.

That's mine, Chef.

I am proud to be a redneck.

I don't have to be the

big dog but I'm not

gonna let anybody run over me.

GORDON: What is on there?

RACHEL: It's a butterflied

shrimp in chocolate sauce.

Oh, f*cking hell.

Get me back to London.

And what's all the

little bits on the lemon?

RACHEL: That's a chili pepper.

I wouldn't eat it if your

mouth is on fire, sir.

No, sweetheart.

My mouth's f*cked.

It's not on fire, it's f*cked.

Very weird.

It's a shame that

you cut the prawn.

It's actually cooked nice,

but totally obliterated

in this silly chocolate sauce.

Far too much chocolate in there.

Back in line.

- Yes, sir.

Thanks, Chef.

He said it was a weird dish.

A lot of it's where

you come from.

I'm sure that kidney pie

would taste like crap to me.

f*ck me.

Who's is this?

It's mine.

And first name?

Holly.

GORDON: How long have

you been been cooking?

Most of my life.

I have had six sons.

I've had them all naturally.

And if I can endure

that, Hell's Kitchen's

going to be nothing for me.

Erm, just explain to

me what it is, please.

It's an undone focaccia bread

with a garlic dipping oil.

Undone.

What does that mean-- undone?

It means it's not done.

Oh, so half-baked

focaccia bread.

Oh, my god.

Right now, I'd rather eat poodle

shit than put that in my mouth.

Back in line.

Whose is this?

That would be mine.

I'm really used to being

underestimated my whole life.

I'm about ' " and / .

I like to say ' ".

OK, what is it?

This is potato crab cakes with

a little bit of Asian flair--

with soy and peppers.

Yeah, it is very hot.

And some of the

potato inside are

crunchy-- they're undercooked.

Don't piss me off or

you'll get a pit bull.

Back in line, Larry.

Thank you.

And whose is this?

It's mine, Chef.

GORDON: And first name?

Maribel.

GORDON: Maribel.

What is it?

It's a Argentine

plantain soup.

[spits] I'm so sorry.

It's garlicky, it's hot, and

it looks like baby vomit.

It was a disaster.

And he spit it out.

I don't think it was too spicy.

I don't think he

can take the spice.

I think he's a wimp

when it comes to that.

Back in line.

f*ck and now I feel sick.

Do you know what?

I don't know if I want to go

any further, to be honest.

Can it get any worse?

I'm saying a prayer now.

Now I feel sick.

Ugh.

- It's me.

f*ck.

Whose is this?

It's me, Chef.

Now, um-- boy,

you're very sweaty.

Are you all right?

I just--

I'm a schweatzer.

I sweat.

I sweat all the time.

I'm a schweatzer.

Don't worry about that.

What is that?

TOM: It's shrimp scampi

with Caesar salad.

It's the first time

in my entire life

I've been served a

cooked Caesar salad.

I understand that, Chef.

It sounds disgusting.

Let's move the Caesar salad off.

Just, erm, give me

your hands, please.

There you go.

Appreciate it, thanks.

GORDON: Thank you.

It's hot.

Tom?

f*ck up out your Caesar salad.

Thank you, Chef.

I'm a man, I can take it.

It's no big deal.

And you know what?

If he didn't care, he

wouldn't break my chops.

Right.

Whose is this?

- Mine, Chef.

- First name?

- Heather.

- Heather.

And what do you do?

Sous chef.

Sous chef.

How big a brigade?

about--

guys?

Yes, sir.

Being a woman in the kitchen--

you gotta hold your own.

My name's not babe, my name's

not hun, it's not honey.

It's Heather.

So what is it?

Chocolate-raspberry empanadas.

Oh, f*cking hell.

Very thick on the outside so

it's very hard to sort of--

digest.

Yes, sir.

At least I can say that is the

best thing I've tasted so far.

Thank you, sir.

Back in line.

Thank you.

GORDON: Now whose is this?

It's mine, Chef.

And where did

you learn to cook?

The first cooking job

I had was in a jail.

GORDON: Were you

serving time there

or just bypassing to

learn how to cook?

I was serving time there.

I got in trouble for

some stolen checks

and the judge gave me

a total of five years.

If I think Chef Ramsay is being

an assh*le to be an assh*le,

I'll be an assh*le myself.

You-- blue shirt--

come here.

First name?

- Gabe.

You're going to taste this.

Take the fork, big boy.

When I see an

opportunity that I

can take to expose

someone's weakness,

I'll definitely take that.

What do you think?

It's a little

overdone for me, Chef.

- It was overcooked.

- Yes, Chef.

GARRETT I'm so mad that somebody

can just boldly lie to my face.

It's very dry.

So far-- some really shit

cooks but one honest one.

Back in line.

Let's taste yours.

Unfortunately, the fish is raw.

It won't even separate--

can't even flake it.

You should've called it sushi.

Back in line.

Yes, Chef.

Whoever's responsible

for these two dishes--

yeah-- please come forward.

OK.

First name?

- Giacomo.

Giacomo.

And this is?

- My name is Sara.

- Sara.

Giacomo-- cheer me up.

What's the dish?

[italian]

Sara--

Yes, Chef.

Taste.

If she said anything

else but good or excellent,

I knew that she

was blowing smoke.

Very nice.

Mm-hmm.

Do you mean that or were

you just kissing his ass?

No, Chef.

It's good.

Thank you.

It's not back, Giacomo.

Thank you, Chef.

Thank god I've come

across something edible.

Thank you, Chef.

After Chef Ramsay shook my

head, I kind of feel like I

have to emerge as a leader.

Don't piss your

pants, but thank you.

OK.

What is that?

This is a herb-crusted salmon

with a peekytoe crab pasta.

The pasta is way overcooked.

It's just like mush,

just a big bowl of mush.

I did the best what I

could with what I had.

I didn't make him--

blah-- barf it out.

Back in line.

It's mine, Chef.

What is it?

It's my coconut and

pomegranate celery root salad.

And what's cooked

on the plate?

Mm, the nuts are toasted.

The nuts are toasted?

Yes.

Oh, f*ck me.

We've toasted nuts

for minutes

and then grated a coconut.

It's fine.

As far as rabbit food

goes, because it's

all raw and crunchy.

I'm really proud

of that salad.

I know it's a good salad.

A Rabbit might like it.

I don't think rabbits

like coconut milk.

Back in line.

I'm deeply concerned.

But I'll push you to

the absolute extreme,

because one of you will

become an executive chef

with a share in the profits in

a brand new multimillion dollar

restaurant.

RACHEL: It's a

phenomenal opportunity.

I'm prepared to sell my

house, pack my things--

I'm gone.

Are you seriously

up for the challenge?

ALL: Yes, Chef!

OK.

These are my sous chefs--

Scott and Mary Ann.

Basically, they're

my number twos.

Now, for the first time

ever in Hell's Kitchen

the teams will be

men versus women.

SARA: Yeah.

I was psyched--

I don't have to worry

about offending anybody.

I couldn't have asked

for a better scenario.

Bring it on.

Normally people expect

women in kitchens

to be so catty and

so hateful, and I

think this is a

great opportunity

to show that we can do the

dance and bring it together.

The men will be cooking out

of the blue kitchen with Scott.

And the women will be cooking

out of the red kitchen

with Mary Ann.

Go and get changed,

because boy oh boy--

have we got a lot of work to do.

Move your ass.

Everybody follow

me to the dorms.

ANNOUNCER: Although they are

competing against each other,

the men's and women's teams will

be sharing this living space

just steps from their kitchens.

Team, baby.

Come on!

As far who's going

to win-- the team

is going to be the guys.

Watch out, girls.

They're in there

right now going, yeah!

Men Men-- we got them.

Thank god we don't have

any women on our team.

What I'm saying is we've got

to have each other's backs.

Yeah.

The women's team are going to

try to get the men's team out.

We want two women at the end.

It has to be that way.

ALL: Red team!

Whoo!

Let's go.

Hey.

in order.

OK, ladies and gentlemen.

Hell's Kitchen is going

to be open in hours.

It's going to be a long night.

I don't think you're

going to get much sleep.

Now let's get to work.

Let's go.

ALL: Yes, Chef.

Blue team.

Red team.

ANNOUNCER: Chef Ramsay

believes that an organized

prep is a key element for a

successful dinner service.

We all want to get out

of there before the girls.

That's our goal.

I'm going to need

some tomato paste.

We need mirepoix for

it-- so it's carrots,

celery, and onion.

Carrots, celery, and onions.

I might be the only one who

hasn't been to culinary school.

I'm having to really,

you know, listen

up and pay attention

so I'll know

what they're talking about.

Tom, you got a timer

set for those bones?

Yes, I do, Chef.

Tom.

Yes, Chef?

You're sweating

in the f*cking food.

We're in danger of being closed

down before we even open.

Get it in the bin

and start again.

Yes, Chef.

[music playing]

Good job, yo.

ANNOUNCER: While the

women have worked together

as a team to finish prep early--

ALL: Hell yeah!

ANNOUNCER: --the men

have been struggling

along as individuals.

What else is left?

All right, we got

beef, chicken, chicken,

and one more chicken to go.

You guys, that was awesome.

Like we did so good

and we're so ahead.

They couldn't have done

everything we're doing.

The girls are

done early tonight.

Now they're taking

showers and doing whatever

the hell they're doing.

Goodnight, baby doll.

Being sluggish could

possibly hurt our team

for tomorrow's competition.

Gotta win.

Gotta win tomorrow.

Gotta win.

ANNOUNCER: With a

few hours of sleep,

the women are energized

and working hard.

Dating.

All right!

ANNOUNCER: Meanwhile,

long hours of prep

have taken their

toll on the men.

With about minutes

of sleep last night

I'm just running on fumes.

[music playing]

Mary Ann-- a quick gathering.

Let's go.

Gentleman-- stop what you're

doing for two seconds.

Quick!

Any minute now the

doors to Hell's Kitchen

are going to be open.

No matter what

happens, one of you

is going home before midnight.

I need two volunteers.

Well, the girls' hands

went up straight away.

Giacomo, yours

went up like that.

Heather, Giacomo--

tonight in Hell's Kitchen

you are the donkeys.

It is down to both of you to

keep this kitchen immaculate.

Yes, Chef.

If I knew what I was

volunteering for,

I definitely wouldn't

have volunteered.

- Heather.

- Yes, Chef.

And you keep that

kitchen spotless.

Yes, Chef.

I'm just really pumped

being the cleaner,

the organizer, the motivator.

Now is that clear?

ALL: Yes, Chef.

Losing Heather--

it's unfortunate.

But we can still

beat the blue team.

OK, ladies and gentleman,

Hell's Kitchen is now open.

Let's go.

[music playing]

ANNOUNCER: Chef Ramsay's

reopening of Hell's Kitchen

has generated as much

excitement in Hollywood

as a movie premiere.

It's beautiful.

It's so romantic in here.

ANNOUNCER: The only

question is whether or not

his new staff can rise

to the world class

chef's exacting standards.

How long does

the chicken take?

At least minutes.

I can't do it.

This is how pumped up I am.

This is f*cking real.

I'm shaking.

All right, so we got asparagus

and all that crap right here.

This is done.

- Ready, Keith?

Ready.

Yes?

Tom-- no sweat in the food.

You got it.

Yes.

First service is always crucial.

I've got high hopes, but for me

it's down to those first three

or four tickets coming out.

The sea scallops?

And she is having

the risotto, as you--

With pumpkin, yeah.

With extra pumpkin.

ANNOUNCER: As the Hell's Kitchen

dining room begins to fill up,

the critical first

order is headed

towards the blue kitchen.

Blue kitchen, Chef.

First table, thank you.

All right, listen up.

Blue team, you have

the first order.

On order-- two covers, table .

Appetizers-- one

risotto, one scallops.

ALL: Yes, Chef.

GORDON: Let's go.

I'm gonna saute--

Saute garlic shallots--

a little bit of oil.

Yeah, right.

I got you, I got you.

Giacomo, I need some ladles.

Ladles.

ANNOUNCER: While the kitchens

prepare, the donkeys--

Giacomo and Heather--

are hard at work.

Guys, wet-- coming through.

Running them in now.

OK, listen up, ladies.

Here we are.

Four covers, table .

Appetizers-- one

spaghetti and lobster,

one Salad Saint-Jacques,

one risotto,

one tempura of monkfish.

- Yes, Chef.

Yes, Chef.

Good.

Holy mackerel.

ANNOUNCER: With Polly and

Tom on the appetizers,

the pressure is on them

to get their kitchens off

to a good start.

Come on, Polly.

You've got a

spaghetti, a scallop,

and a risotto coming out.

- Right.

- Who's working fish?

- Yes.

So you're going to

help her with searing up

scallops for her right now, OK?

- Got you.

Let's go, Polly, please.

Come on, come on, come on.

ANNOUNCER: While the

women are working together

to help Polly on the

appetizers, in the blue kitchen

it's all up to--

GORDON: Tom!

Right now, I want

the starters out.

Yeah.

I don't give a f*ck if

I have to do it myself.

The first ticket, yes?

Yes.

I will do that right now.

ANNOUNCER: minutes after

receiving their first order,

the women are ready to

present their first appetizers

to Chef Ramsay.

And what's that?

- That's your risotto--

- But--

With butternut squash.

- And where is the mushrooms?

- They're right in there.

Yeah?

And why's it stiff?

And this is with help.

Yes.

This is with a team.

Are you happy to send that?

No, sir, I'm not.

Get it in the bin

and start again.

Yes, sir.

It can be pretty

demoralizing to begin with--

depending a lot on,

you know, your first

showing in the kitchen.

Throw that away?

MARY ANN: Yes.

ANNOUNCER: While the red

team tries to recover,

Tom is ready to impress Chef

Ramsay with his appetizer.

Why are they cooked?

It's k*lling him.

GORDON: Tom, come here, you.

Just touch that for me, please.

It's raw.

No, come on.

This is so painful.

It is.

It is.

So painful.

Start again.

Day Because I'm f*cking

seriously pissed.

I was in the woods,

like, out of the gate.

I was just like,

homina, homina, homina.

Now move your ass.

[music playing]

Seems like it's

taking a long time.

For an appetizer, absolutely.

It's like-- think

it was some cheese?

There's like people.

How long does it

take to cook cheese?

ANNOUNCER: Nearly an

hour into the dinner

service and the only food that's

reached the customers is bread.

Right, Polly,

I need an answer.

Yes?

Six minutes.

Six minutes?

Two minutes, Chef.

Oh girl, come on.

No, six minutes.

SARA: Two minutes.

Six minutes-- who's

running this section?

I'm running it.

Six minutes.

Well, tell her then.

Let's go.

I'm running it.

It's not going to

be two minutes.

SARA: OK.

When I come to help

you make your risotto,

don't crawl up my ass

like a hemorrhoid.

OK, let me have that.

Hope you tasted the risotto.

Taste that, please.

Yeah?

And what do you think?

I think it's bland.

You think it's bland?

Oh, man.

Why are you serving

me bland food?

Take it back and start again.

All right.

You're telling me it's bland!

Oh, lordy.

ANNOUNCER: Moments

later, it's time for Tom

to step into the fire again.

GORDON: Tom!

Thank you.

All right, let's go, big boy.

Nice-- that's very nice.

Yup.

Service, please.

I got out of

the gate slow, but

if I can get the

plate past the chef

I know I've done good work.

GORDON: Yeah.

Service, please.

Table , yes?

Let's go.

ANNOUNCER: Finally, a success

as the first table in Hell's

Kitchen is being served.

Thank you.

Go, please-- table three.

ANNOUNCER: The

men have picked up

momentum and have served three

more tables their appetizers.

MALE CUSTOMER: It's good.

FEMALE CUSTOMER:

There's no pumpkin.

MALE CUSTOMER: I

don't see any pumpkin.

JEAN PHILIPPE: What seems

to be the problem here?

There's no pumpkin.

There's like

these little bits.

- There's no pumpkin.

- I don't want it.

You don't want it but

you finished it almost.

Service, please.

Pick up.

There's no pumpkin in it.

This is like ordering

risotto with no rice.

Table one-- VIP, yes?

Keith?

Yes?

How long?

Yes?

Let me just service this table.

Why is there no

pumpkin in my risotto?

Right, can you

get out of the way?

One spaghetti, one risotto.

Yes?

Are you going to honestly

be that rude and interrupt

when I'm trying to talk?

- I just want more pumpkin.

That's all I want.

Right.

Well, I'll get you more

pumpkin and I'll ram

it right up your f*cking ass.

Would you like it

whole or diced?

Can we get security and got

knob back to the seat, please?

Yeah?

Bingo.

GORDON: OK, four

minutes to the window.

Tom, you're on fire.

Yes, Chef.

GORDON: Get a grip, big boy.

Four minutes to the

window-- one risotto,

one Salad Saint-Jacques away.

Four minutes to the window.

Oh, my god almighty.

You're about as far

away here in direction

as I am from f*cking home.

ANNOUNCER: Tom's fire has

slowed the blue kitchen down.

Meanwhile, in the

red kitchen, Polly

is making her fourth

attempt at her first ticket.

Madam-- this has been

open for an hour and a half.

We have served f*cking zero.

- Yes, Chef.

I put more food in the

bin tonight than I've

ever seen in years.

Polly, stop what you're doing.

You're now the kitchen donkey.

Heather, get on the

f*cking appetizers.

HEATHER: Yes, Chef.

GORDON: On the appetizers!

POLLY: From there it

just went down hill.

Just like nice doesn't

always cut it, sometimes

your best doesn't always cut it.

GORDON: Now can I

have a spaghetti,

one Salad Saint-Jacques,

one risotto,

and one f*cking tempura.

Yes, Chef.

Three minutes, Chef.

Being the donkey, I couldn't

do anything to help anyone.

It was awful.

As soon as he said switch,

I was like, all right,

let's get it done.

GORDON: Let's go.

ALL: Yes, Chef.

ANNOUNCER: While

Heather tries to relight

the fire in the red kitchen,

the blue team is flaming out.

This isn't hot.

GORDON: Tom?

The stove is off.

GARRETT: Four and

a half minutes.

Yes, Chef.

And hello, I'm standing

here and you're there.

And I know the f*cking

thing's off from here!

When the water

spilled all over--

GORDON: Tom, you're on fire.

Oh, my god almighty.

--it put out the pilot light.

[laughs] That's what it was.

Tom, if nothing's happening

and your pan's stone cold--

think, big boy.

- All right.

Yes?

Yes, Chef.

I'm starving.

Me too.

Larry, I know you

don't have much to do,

but it would be just nice to see

you a little bit more lively,

jumping, agile,

and understanding

what's going on rather than just

standing in one spot, big boy.

Like the Statue of Liberty.

So are you ready for this?

Yes, Chef, I'm ready.

Thank you so much.

God bless America.

ANNOUNCER: After

only three minutes

on the appetizer station,

Heather is getting

her food up to the pass.

But will it make it

to the dining room?

MARY ANN: Let's

see if this goes.

GORDON: OK.

f*ck, yeah.

Truffle and scallops, please.

Service, please.

SARA: Yay!

Shh!

Guys, shh.

- Sorry.

Sorry.

What's going on?

Nothing, Chef.

Nothing, Chef.

Who's shouting and screaming?

And Sara, let me just

tell you something.

- Yes, Chef.

- You not a f*cking cheerleader.

No, I'm not.

Just go back to night

one, because we have got

nothing to f*cking smile about.

And listen, ladies, that has

been one hour and minutes

for four starters.

And, personally, I

wouldn't laugh or scream

or start wetting your

knickers, because that

is f*cking embarrassing.

Yes, Chef.

I didn't really deserve

to be shouted at.

I feel like a little worm on

a big f*cking hook right now.

Just take one good

look at yourselves

in the mirror, because

it's a f*cking disgrace.

ANNOUNCER: Nearly two hours

into dinner service both teams

have turned out appetizers.

Now the pressure is

on Virginia and Gabe

to get the entrees out.

How long, please, Gabe?

I'm gonna need

minutes, Chef.

Oh, come on.

Chef, the oven

wasn't hot enough

and it didn't get well done.

I'm not going to give

it to you not well done.

Oh, come on, Gabe.

Very frustrating

because he's--

it's not like he's

watching every move.

He's just turning around

and looking at you

for two or three seconds.

He really has no clue.

minutes and we

are so far in the shit.

It's incredible.

ANNOUNCER: While the

entrees are causing trouble

for Gabe in the blue

kitchen, in the red kitchen

Virginia is getting her first

Wellington to Chef Ramsey.

GORDON: Virginia,

come here a minute.

The meat is not cooked.

Get it in the bin.

VIRGINIA: OK.

Virginia-- she

just freaked out.

You know, I wish I would have

been in the hot station doing

the meats.

I couldn't believe

that he had me standing

there like a big schmuck.

Let's go.

VIRGINIA: The Wellingtons

aren't cooked yet .

Chicken?

VIRGINIA: They're

not cooked yet.

GORDON: How long

for Wellingtons?

I don't know.

The outside's browning faster.

Sorry, guys, but

all of them are raw.

It's raw.

Just put them

back in the oven.

Virginia?

Why in the hell did we open?

I don't know.

I'm trying my hardest.

I don't know.

I'm unprepared-- I

don't know the menu,

I don't know the times.

It's just--

hours--

I know, I'm screwing up.

--to prepare this.

Whatever you've got

cooked, I just want.

I don't care why it's not ready,

I just want some food now.

I don't know what to do.

It was horrible.

Like I'm so miscombobulated.

GORDON: Oh, come on.

What a disaster.

Whatever they can

figure out to make--

if they could make four of.

That would just be a lot easier.

I don't what we should

do about this app.

What do you guys think we

should do about the sauce?

- Dilute it?

- What do you got?

I have a whole bunch

of lamb stock and--

This is veal stock.

It's not lamb sauce--

this is veal stock.

There's no way in

hell we can pass

this off as f*cking lamb sauce.

I was totally

desperate-- desperate

enough to go over

to the other team

and ask them for lamb stock.

May I-- may I have

some lamb stock?

- No way!

- Mine is really salty.

Get out.

Please, you guys?

No way.

You guys don't want

to share any with me?

You guys don't know if you might

need something in the future.

I don't give a f*ck.

It was horrible.

It was horrible.

No matter what I did,

something was messed up.

We are so f*cked

it's unbelievable.

ANNOUNCER: Three

hours into opening

night, customers have received

plenty of wine but very little

food.

I want my food!

I want my food!

I can't take any more.

Shut it down.

[crowd chanting]

GORDON: Stop.

Turn it off.

Gordon is shutting

down the kitchen tonight.

No way!

That's not what

I call fine dining.

I don't think we

k*lled it tonight.

I don't think I personally

k*lled it either.

I think it was tough.

I am completely

embarrassed by the service.

[music playing]

ANNOUNCER: Never before in

Hell's Kitchen's history

have so few customers

been served.

Chef Ramsay now faces

a difficult task--

choosing a winning team.

I think we can all agree

there's no winners tonight.

Nowhere near it.

It's just down to

which team was worse.

The red team-- you

started cheering

after an hour and a half

and getting two dishes out.

Service, please.

Yay!

You thought that was a

celebration for a cheer.

Well, let me give you a cheer.

C-R-A-P. Crap.

That's what it was.

And then when I came back

into the blue kitchen,

all I got was stares.

Larry, just standing

there spaced out.

I'm going to make a decision.

I'm going to make my decision

based on what I saw tonight

coming out of this kitchen.

Although, not much came out.

The losing team tonight

is the red team.

You had zero entrees

leaving your kitchen.

But you didn't win.

There was one glimmer

of hope in the red team.

Heather, for the

first hour and a half

we couldn't any food out.

You swapped places with Polly,

and then within minutes

we started getting food.

Heather, you're the

best of the very worst.

Go back to your dorm and

nominate two of your team

for elimination.

Get back to your dorm.

HEATHER: My brain is

just rattling right now.

I didn't think I

would be singled

out to take these people home.

I want to know

how you guys feel.

I'm really upset because

I know that I've worked

the hot line, I can

work the hot line,

but I wasn't given

an opportunity.

Tell me what you

want and I can do it.

Show me once and I can do it.

What about you?

I feel like an idiot.

I mean, even when

Sara was trying

to get me to say minutes--

I said, I'm not

gonna lie to him.

I need an answer.

yes?

Six minutes.

Six minutes?

- Two minutes, Chef.

- I'm running it.

It's not going to

be two minutes.

OK.

I'm not gonna lie

to any of you guys.

That was one thing that

pissed me off actually.

Yeah.

I love Sara but

keep your mouth shut.

Two minutes, two minutes,

two minutes, two minutes--

times-- is not two minutes.

Hey, you.

Hi.

Sorry about the high five.

Service, please.

Yay!

Shh!

Guys, shh.

I was raised in a kitchen

where you do not speak.

How can you even

smile after that?

Your dreams can be taken away

from you in five minutes.

VIRGINIA: I could not get

the food out properly.

And I can't stand that.

Like, I can't stand to fail.

Like I came out here to like

show something from my heart.

Like, to do something for

my future that's serious.

You know what I'm saying?

I do not want you to go home.

[sighs]

ANNOUNCER: Tonight, the men

have won Hell's Kitchen's

first battle of the sexes.

Now out of a number

of worthy candidates,

Heather must choose

two members of her team

to nominate for elimination.

GORDON: Heather.

Yes, Chef?

Have you made your decision?

Yes, Chef.

First nominee and why?

I chose Polly, Chef.

I believe that we can move

further without her, because

of her lack of experience.

Second nominee and why?

[music playing]

Virginia, Chef.

I chose her because she didn't

do the best that she could.

Polly, Virginia--

step forward, please.

Virginia, tell me

why you think you

should stay in Hell's Kitchen.

I want to succeed.

Yeah, I make mistakes on

times and temperatures,

but I want to learn

to do that better.

I want to try harder at that.

I want to get that right.

I don't want to leave

knowing that, like, I

can't freaking get a

temperature right on meat.

Polly, why should you stay?

I have the maturity

and the depth

that maybe some of the

younger girls don't have.

And I don't have the culinary

knowledge, but I've, you know,

proven over my life that I

can take challenges and face

them to make the best of them.

This is a very, very

difficult decision

because you both should go.

I don't care why it's not ready!

I just want some food now!

I don't know what to do.

Polly, stop what you're doing.

You're now the kitchen donkey.

The person leaving Hell's

Kitchen tonight is Polly.

You didn't even get out

the starting blocks,

and nothing happened

for minutes.

Take off your jacket and

leave Hell's Kitchen.

[music playing]

POLLY: I think my family

will be surprised,

because they fully

expected me to come up here

and kick some butt.

I would rather be nice and

lose than to be, you know,

somebody who's

conniving and win.

I'm really anxious now because

I know what the stakes are.

A multimillion dollar restaurant

in a billion dollar resort.

And quite frankly, none

of you deserve that prize.

Show me some desire,

some passion.

My team hates me right now--

totally hates me right now.

I don't even like

myself right now.

TOM: Chef Ramsey might

be pointing me out.

But, you know, if I can

pull it together I think

he might be rooting for me.

HEATHER: It cannot

get any worse.

The only place to go is up.

It's Hell's Kitchen

for a reason.

Try and bend you and break you,

and try and make you give up.

And we just can't do that.

I can just imagine

people going,

I knew those girls

couldn't do it!

And you know what?

You're right.

We couldn't.

It's late.

Good night.

This is a journey

and right now we're

going to hell and back

each and every week to make

sure we find the right person.

And Polly had a chance.

ANNOUNCER: Next time

on Hell's Kitchen.

Wake up!

ANNOUNCER: Chef Ramsay sends

everyone a wake up call.

It was like World

w*r III was going on.

ANNOUNCER: And a message--

I want you to see

exactly what you've wasted.

ANNOUNCER: --that some

find hard to swallow.

And as the battle of

the sexes heats up--

We've got to win this.

We've got to bury these girls.

ANNOUNCER: --some will

rise to the occasion.

GARRETT: Come on, blue team.

Let's go.

Congratulations.

There are helicopters waiting.

Absolutely amazing.

ANNOUNCER: While others

will feel Gordon's wrath.

Walnuts is with the scallops.

Will you please

repeat it, Chef?

Move your fat ass

and read it yourself.

ANNOUNCER: And then

there's a major accident.

[sirens]

- Guys, please help.

Find out which two chefs end

up in the hospital next time

on Hell's Kitchen.