NARRATOR: Previously
on "Hell's Kitchen."
CHEF RAMSAY: You're
now one team.
NARRATOR: Chef Ramsay helped
the final five celebrate.
In their first
individual challenge,
the chefs cooked
for trendsetters.
CHEF RAMSAY: Sell that dish.
NARRATOR: High school students.
- What's up, fellas?
Go green, people.
NARRATOR: In the end,
Julia's chicken sandwich
reigned supreme.
[yelling]
And she chose Jen to join her.
Cheers, my dear.
NARRATOR: On a trip to the Green
Valley Ranch Resort and Spa.
[gobbling]
At dinner service.
One monkfish, one
turbot, and one Wellington.
NARRATOR: Bonnie excelled
at the meat station.
CHEF RAMSAY: Wellington
is nicely cooked.
Thank you, chef.
NARRATOR: Josh screwed
up on appetizers.
How many are you doing?
NARRATOR: Again.
What's going on?
NARRATOR: And again.
Ah.
NARRATOR: Until Chef
Ramsay could take no more.
Do me a favor.
Take that off and
f*cking get out of here.
Get out.
Get out!
Dream is over, guys.
NARRATOR: Jen rescued
the appetizer station.
Very nice, seasoned
beautifully risotto.
Thank you, Chef.
NARRATOR: But Julia
was lost on garnish.
CHEF RAMSAY: Your body
language is giving up.
NARRATOR: And Jen and Rock.
- Don't do that to me, Rock.
- What did you say?
NARRATOR: Were at
each other's throats.
seconds, Rock.
Don't say nothing
else to me, please.
I cannot run this
kitchen like this.
NARRATOR: After
dinner, Chef Ramsay
gave Bonnie a compliment.
Your best night so far.
NARRATOR: And an assignment.
The choice is yours.
NARRATOR: She nominated.
Rock
NARRATOR: And.
Julia.
Julia, take off your jacket.
You have done phenomenally well.
I am personally going to
send you to culinary school.
I am very proud of you.
[theme music]
NARRATOR: And now, the
continuation of "Hell's
Kitchen."
- Jen?
- Yes?
Can I talk to you for a
second, just real quick?
It will take two seconds.
Yeah.
For whatever
happened, I didn't
like the way you talked to me.
But I apologize for what I
said, what I did, for whatever.
I don't even remember
some of the ques--
Yeah, I apologize as well.
Can we hug?
I am a firm believer in
trying to clear the air.
I learned that through, you
know, messing up with my wife.
I just wanted to apologize.
Rock said he was sorry.
I said I was sorry.
And you press on after that.
So I'm not going to dwell on it.
Oh, god, poor Jules.
I feel so bad.
I'm hoping this is going to
be the best thing for her,
that she can go to school
and like-- you know?
It's OK.
BONNIE: Chef chose
Julie to go home.
And I feel so sad.
I feel gutted.
I'm just going to
be sorry to not,
you know, wake up and see her
smiling face in the morning.
I'm really sad
that Julie is gone.
And she was an
inspiration to me.
And I felt proud of her.
This is a sad moment
for everybody today.
This is so surreal.
Three people-- it went
from five to three
in the span of hours.
I really, really didn't
think I'd get this far.
Sometimes I just feel like
I'm not worthy to be here.
But that man downstairs
really wants it.
He's come from such,
like a poor background,
and like, has had to work
so hard for everything.
Yeah.
I feel so fortunate
to be in this position,
to be in the top three.
It's only two more people
that I have to outlast.
NARRATOR: After an
emotional night,
the final three chefs gather
before an uncharacteristically
cheerful Chef Ramsay.
Good morning.
Good morning.
Morning, chef.
Good to see you guys, yes?
Throughout my whole
career, I worked
with some phenomenal chefs.
And right now, I'd
like all three of you
to meet someone that is,
in my mind, the best.
I was trying to think
of what chef he's.
Worked with or, you know,
what chefs he's worked under.
And quite frankly,
without this person,
I wouldn't be here today,
my number one mentor.
Meet my mum.
Good to see you, Mum.
Good to see you.
Good morning.
Good morning.
That is Bonnie, Jen, and Rock.
Hi.
JEN: Good morning.
BONNIE: Good morning.
Morning.
Chef Ramsay's mom is so cute.
- Rock, no cursing, please.
- Not at all.
Never, ever in
front of your Mum.
ROCK: Right.
I love when he
says it's his mum.
That's so cute.
And what have you brought me?
Macaroni and cheese.
Macaroni and cheese--
my favorite.
I grew up with this dish.
In today's restaurant
world, people
want to feel at
ease when they can
identify something from their
childhood, comfort food.
But in a fine dining
restaurant, you
have to take that
comfort food and make
it into something quite unique.
Now this is my
macaroni and cheese,
served with roasted
lobster, finished
with shavings of black truffle
and aged Parmesan cheese.
So for today's
challenge, you'll be
taking one of America's
classics and then evolving
it into something fine dining.
I was stoked about
this challenge,
because my restaurant is
Southern Creole Cajun.
And so I try to take, you
know, classic Southern dishes
and make them more contemporary.
Homemade to gourmet--
Scott and MaryAnn, please.
Now in front of you, you got
five dishes to choose from.
I want you to pick a dome
each, look at what you've
got in terms of
American classic,
and evolve that dish
into something exciting.
Who's going first?
OK, Bonnie, pick
a dome and tell me
what your American classic is.
Franks and beans.
BONNIE: That's not
an American classic.
That's a British classic.
That's not a British classic.
Hot dogs and beans.
What's more American
than a hot dog?
Beans and franks--
it just threw me.
I was like, how can
I make this gourmet?
Franks and beans.
Get over it, Bonnie.
Who's next?
I'll go.
Think carefully.
Fried chicken.
JEN: Fried chicken.
Lucky.
[laughs]
I can do something with that.
OK, Rock, pick a dome.
OK.
CHEF RAMSAY: Spaghetti
and meatballs.
You've got one hour.
Are you ready?
ROCK: Yes, chef.
JEN: Yes, chef.
CHEF RAMSAY: Go.
NARRATOR: For this
challenge, the aspiring chefs
can use anything from
the well-stocked pantry
to create their
innovative version
of a classic American dish.
Is it just beans and
franks cut up in it?
Never Never had a
hot dog with beans?
Bonnie started doing
her Bonnie thing,
like what is that?
- Does it go on a bun?
How I am supposed to do this?
Is it just beans?
What is that?
Franks and f*cking beans.
Bonnie.
Oh.
Beans?
I eat hot dogs, but
I've never eaten
hot dogs with beans, like
unless it was like a chili dog.
Is that weird?
Just under to go, yeah?
Yes, chef.
You do not want to
lose this challenge.
OK.
They've given us the
most amazing ingredients.
So that definitely
got my mind going.
In my mind, I start with
the main, like OK, chicken.
I don't want to
do like a roulade.
I wanted it to be stuffed.
I just didn't want
it to be plain.
Just under minutes, yes?
Yes, chef.
I was try to do three
different dishes.
I just, I wanted it to
have depth and range.
So I really had my
work cut out for me.
Bonnie, I don't
know [inaudible]..
You girls got the time?
Anybody got the time?
Last three minutes.
Not time-- T-H-Y.
JEN: Be careful.
Careful.
Careful.
BONNIE: Oh, jeez.
CHEF RAMSAY: One minute to go.
Doesn't make it.
CHEF RAMSAY:
seconds-- let's' go, Jen.
seconds.
BONNIE: Chef!
CHEF RAMSAY: Come on, guys.
Time up.
Come on, Rock.
Bring them over, please.
Thank you.
Bonnie.
Yes, chef?
Show me-- what did you make?
I did an Italian version
of beans and franks--
mini bruschettas.
I served it with a
mushroom cream leek sauce.
Excellent.
Thank you.
Rock?
ROCK: Yes.
CHEF RAMSAY: What did you do?
I did a what I call
a study of spaghetti.
It's three different
spaghettis-- a cream sauce,
[inaudible],, and this is
a spicy chorizo and pork.
Good.
Well done.
ROCK: Thank you.
Jen, blow me away.
JEN: I did a fried chicken
roulade stuffed with crab
meat, spinach, and goat cheese.
That's definitely a new
version of fried chicken.
OK.
Back in line, please--
well done.
Now it's time.
I've got some special
judges to help me taste.
Your mums are here.
BONNIE: Oh, thank god.
CHEF RAMSAY: Welcome
Carol, Joyce, and Carol.
Welcome to "Hell's Kitchen."
JEN: I thought maybe it was
chefs from another restaurant,
not my mom, you know?
I just couldn't believe
that she was here.
Hello, my darling.
ROCK: I was really happy.
And I was really looking forward
to the judging being over
and being able to go
talk to my mother.
May we sit you here, please?
Certainly.
Thank you.
Good to see you.
We haven't seen or been
able to talk to our parents
in weeks.
To see my mom, that was
a reward enough for me.
These lovely ladies
are all helping
me today to select a winner.
NARRATOR: During the
tasting, the aspiring chefs
must remain silent
and give no clue
as to which dish is theirs.
There we are.
NARRATOR: The tasting
begins with Rock's
trio of gourmet spaghetti.
ROCK: Started with
my spaghetti--
my mother nodded her head.
She liked it.
That was reassuring.
Wow.
This is something else.
CHEF RAMSAY: Happy?
Happy, very happy.
CHEF RAMSAY: Now
the second dish.
NARRATOR: Next, the moms try
Jen's fried chicken roulade.
JEN: I was like, oh, my god.
What if my mom hates it?
I was more worried about her
not liking it than anybody else.
Carol, what did
you think of that?
Yes?
- Very good.
CHEF RAMSAY: Nice.
Good.
Final dish.
NARRATOR: Up last,
Bonnie's contemporary spin
on franks and beans.
It was really fun to
watch the moms eat our food.
You know, I know
that my mom doesn't
really like gourmet food.
Delicious.
Mm.
That's my mom.
I don't want to give it up.
[laughing]
CHEF RAMSAY: Good.
It's now time to pick a winner.
Joyce.
Come on, Mom.
Out of those three dishes--
Yes.
Which one is your favorite?
I can't hear anything.
NARRATOR: While Chef Ramsay
confers with the mothers,
the aspiring chefs
strain for any clue
as to how they're voting.
ROCK: The mothers backs
were to us so we couldn't
really hear who they voted for.
You know, you're on edge.
I was on edge.
So we have an outright
winner with all three votes
from three serious critics.
The most favorite dish,
congratulations, Jen.
Well done.
JEN: I can't believe that
they all picked my dish.
That means that me being
here is not a joke, that I do
have some talent, you know?
I just need to really
feed it and nurture it.
I'm so pleased I can't
get blamed for this one.
[laughter]
Jen and Carol, we have a
special day for you guys, yes?
We're going out for lunch
together with my mum
and myself and both of you.
BONNIE: I was a
little jealous of Jen
that she got to go out
with her mom for the day.
But I honestly think Jen
needed it more than I did.
Rock and Bonnie, as always
when you lose a challenge,
there is a punishment.
You'll be cleaning
the dorms, just
like mums used to
do to your rooms--
hoovering, dusting, polishing,
and making the beds.
Listen, spend a few
minutes together.
You've earned it.
And Rock and Bonnie, after
that, go back to the dorm.
I thought I was
going home last night.
I act like an idiot
and he yells at me.
How could you not?
He yells at everybody.
BONNIE: I just hugged
my mom and, you know,
told her how much I loved her.
And yeah, it was good.
I love you.
Oh, don't mess up my makeup.
I love you, too.
It was just great to
even, you know, hug her.
And you know, she really--
she gave me a boost.
She gave me a boost
that I really needed.
Just keep living
your dream, boy.
Just do it.
Pray for me.
I am, all the time.
It was just great.
[laughter]
See you.
ROCK: See you later.
All right.
BONNIE: Bye, Mom.
Mommy, I love you.
I love you.
Spaghetti.
I don't want to
go clean the dorm.
CHEF RAMSAY: Oh,
Jen, how do you feel?
Uh, self-confident.
Three out of three--
number three out of three.
I'm fining my niche.
You're finding your niche.
Uh-huh.
Good.
Welcome to The Lodge.
Rock and Bonnie, OK, got
a list of everything we want
to do-- the bathrooms,
the showers,
the toilets, the sinks, mop
the floors, Windex the mirrors.
The place needs to be
scrubbed down, spotless.
All right, get to it.
- We've got a lot to do.
- OK.
I'm good at, like, making beds.
Making beds?
Yeah.
Making beds is, like,
so minimal on this list.
That's all I'm good at.
Well, you going to get
good at some other stuff.
I can Windex stuff, too.
ROCK: She says she's a nanny.
And you don't clean this.
You don't clean that.
What do you do?
Let's just do it together.
How about that?
Apparently I don't
do nanny duties at all,
because I'm not really a nanny.
I'm a personal chef.
And I do a little bit of
babysitting, basically.
Ugh.
Um, will you throw that ham away
and clean out the refrigerator?
OK, I'll clean out
the refrigerator.
Will you just bring
a trash bag over?
Is there anything
else I can do for you.
Can I--
Yeah, I would love a foot rub.
Wonder what Jen's
doing right now.
Thank you, [inaudible].
- Wow.
- Oh, my god.
Don't be scared.
You're so close
to the final two.
Next step is what
are you going to do?
You're going to be--
JEN: Loud.
- Loud and--
- Assertive.
CHEF RAMSAY: Assertive and--
In control.
In control and--
OK, what are you looking for?
Actress.
Actress.
I thought I covered
all the bases.
The one-on-one time that
I had with Chef Ramsay
was the single most
important time that I've
had to spend with him.
My little dolly.
My little dolly--
I'll remember that
on service tomorrow.
Well done, my darling.
- Well done.
- Well done.
Well done.
Well done.
Well done.
- Thank you.
I'm very proud of you, Jen.
My mom thought I
did the spaghetti.
And she still voted against it.
I wish she would've
voted for the spaghetti.
It wasn't that bad,
chilling with Bonnie.
She's a diva and a drama queen.
Rock?
ROCK: Yes?
Rock?
What?
I'm hungry.
ROCK: Eat.
She's moody.
I don't want to
do any more dishes.
And she's bossy.
Rock, where the hell are you?
It was ai'it.
But it was just a long day.
Rock, I'm tired.
I have low energy.
Stop talking.
You might have a
little more energy.
Just be quiet for a minute.
I'm hungry.
[laughs]
CHEF RAMSAY: One more surprise--
you're going shopping.
Welcome to Surfas, yes, an
amazing kitchen equipment shop.
Anything to do with food
is here, equipment-wise.
It's an amazing shop, yes?
Our last surprise-- $ , .
Oh, my god.
CHEF RAMSAY: Spend
it wisely, yes?
OK.
Enjoy, yes?
- Oh, my god.
- Have a good look around.
And we're going to leave you.
Bye, ladies.
Bye.
Good night.
JEN: Thank you.
- Bye, ladies.
Bye-bye now.
I love shopping with my mom.
I go hog wild in, you
know, all those stores.
[gasp] Holy cake pans.
Oh, my god.
Cast iron skillet.
Oh, copper pots!
I want a blender.
I should make a tally here
on how much you're spending.
Oh, my god.
They have these.
I got a lot of stuff,
a lot for $ , .
I love Gordon.
[laughs] I got a lot of stuff.
$ .
JEN: I came back to
"Hell's Kitchen."
And I had to say
goodbye to my mom.
And I was crying, of course,
because I'm a basket case.
I love you.
I am so proud of you.
She give me words
of encouragement
and said that she knows
that I'll do well.
The day went so quick with her.
But I'm glad that she
shared this with me.
[inaudible]
Yay!
How was it?
- How was your day?
- It was good.
How was yours?
Jen and Bonnie
are really close.
They've been working together.
They're friends.
I'm pretty sure they want to
see each other in the final.
It doesn't bother me
that I'm isolated.
I'm here.
I'm alone.
And that keeps me focused.
- Service is tomorrow.
- I know.
ROCK: Yeah.
He said it's the biggest
service of our life.
Yep.
JEN: I have to be
strong, be assertive.
And I have to be in control.
Gosh, do you think we can
pull off service tomorrow?
We have to.
It's our biggest
night, you know?
If I can get through service
tomorrow, I will be so happy.
I just don't want
to get kicked out.
Good night, Rock.
Jen won the competition.
Great for Jen.
Great for Jen.
But tomorrow ain't
no great for Jen.
Great for Rock.
NARRATOR: Tonight, the
final three face the biggest
dinner service of their lives.
To get here, they watched
nine of their competitors
leave "Hell's Kitchen."
CHEF RAMSAY: Take your jacket
off and get out of "Hell's
Kitchen."
Get out!
Good morning.
Good morning, guys.
You guys ready to shine tonight?
Oh, yeah.
JEN: Oh, yeah.
Winning this dinner
service ensures
me a place in the final two.
I'm honestly not even
worried about Rock or Jen.
When I have my restaurant
in Vegas, I'll miss you.
I'm going to beat
the crap out of them.
Right behind you, Rock.
Rock is strong.
He's fierce, you know?
But I'm a fighter.
And this prize is mine.
Hot behind you--
hot, hot, hot.
I think we're in for
a hell of a night.
The prize is so
close, I can smell it.
I just need to beat two
people and I'm on my way
to Vegas, baby.
OK, guys, let's go--
big night tonight.
Chef.
At the end of
tonight's service,
that will determine which
two go through to the final
and an even bigger night
for all three of you
because each and every one of
you will be running the pass.
I'll start it off.
I will get the service going.
And then I have to pass it over
to each and every one of you.
This is where it
separates the difference
from a cook to a leader.
Just when you think
that you're just
going to be able to cook and
try to outshine it, you know,
it's always something else.
This is a very serious task.
You run the kitchen, or
the kitchen runs you.
Yes, chef.
Yes, chef.
Bonnie, have two
minutes with me, please.
Let's go.
NARRATOR: The winner
of "Hell's Kitchen"
will be in charge of
running a restaurant.
But before the aspiring chefs
attempt it on their own,
Chef Ramsay offers them a
little assertiveness training.
I'm the cook.
You're the chef now.
I've just screwed up.
The pasta is undercooked.
The scallops are raw.
I want to know inside that
I've got a real little fiery
bitch on my hands.
Come here.
Taste this.
Have you tasted anything that
you've cooked for me tonight?
Have you tasted-- what
do you taste out of that?
It's raw.
Is that acceptable?
Stand up to the line.
I have given you
every opportunity
to let you get back on track.
And you keep f*cking it up.
I just heard Bonnie
screaming and cursing.
And I actually got
a little happy.
I was like, oh, she's
cursing chef out.
That's good.
She can go home.
It's just me and Jen.
We can skip right
to the championship.
One more time, and you
are out of this kitchen.
Sorry.
Get another pot on
and get it going now.
Bloody hell.
What came out of there?
I got the message big time.
- Good.
And I will not screw up again.
It was so fun to yell at chef
and have chef, like, just sit
there and take it, you
know, didn't yell back,
you know, just had to sit
there and be like, sorry.
You know, I was like, you're
damn right you're sorry.
Two seconds please, Rock.
Yes, sir.
You're pretty pissed with me.
I tried to make you look stupid.
Give it to me.
What's wrong with you?
Why is this-- why do
we have this here?
I told you how important
that table was.
Can I cook it again?
What-- what-- you should
have cooked it right?
What-- what are you going
to give me this time?
What are you going to
cook-- give me this time?
You going to give
me something better?
You've got no idea how
stupid you just sounded.
That was p*ssy talk.
OK.
So I've just
really screwed you,
and you're f*cking
fuming because it doesn't
get any bigger than this.
Chef, it's there.
What-- just tell me.
Just tell me-- why
did you do that?
I rushed it.
Why did you rush it?
We had a countdown for a reason.
Why did you rush it?
You were shouting at me.
- Because I was shouting at you?
- Yeah.
You want me to whisper?
You want me to give you a hug?
- No.
But I trust you one time.
I didn't taste one
[inaudible],, and you
send them out f*cking raw.
Why?
Good.
Welcome home.
Now you sound like a chef.
[laughs]
Jen, two seconds.
Yes, chef.
The fish cook-- that's
me-- has just screwed it.
You are fuming in a way
that you cannot believe.
Tell me off.
You think I've worked f*cking
years so you can f*ck up
my career, send out raw fish?
You want f*ck off, you can
f*ck off out of here, OK?
That sounded like a drunk
country and Western singer.
Let's work at this way.
OK You're in love with
your golden retriever.
Yeah?
I've just put it in the
microwave and blown it up.
Now you're pissed.
So tell me how you feel
serving you raw turbot now?
You're going to f*cking
serve me raw turbot,
after I've worked so
hard for years?
Get the f*ck back on the
station, make the turbot,
and make it happen.
Good.
Second time around was great.
First time was shit.
OK, Jean Philippe.
Chef, oui.
Open Hell's Kitchen, please.
Hi, ladies.
I'm going to go for
the scallops, please.
I'm going to
have the monkfish.
Fish up.
OK, guys, here we go, yes?
The first ticket on
order to cover table --
two langoustine, main
course, two monkfish.
Yes, chef.
We are going to
complete a service, yes?
Yes, chef.
CHEF RAMSAY: Three minutes
to window, two langoustine.
Two langoustines, two
langoustines on order.
BONNIE: Langoustine.
OK, let's go-- one risotto,
one scallops, one langoustine,
one minute away.
Yes, chef.
Two langoustines to the
window-- chicken is in.
CHEF RAMSAY: Thank you.
One scallop, one risotto,
one langoustine, one mullet.
That's right.
Keep it going, huh?
Let's go service
speed, table .
Today sounds magical, yes?
- Scallops in.
- Nice.
Go.
And look at this--
extraordinary.
Service, please.
That's the best-- we
sent two tables out, yes?
Do not stop now, yes?
Yes, chef.
NARRATOR: The final three
have proven that they
deserve to be here tonight.
Chef Ramsey will be
using the sous chefs
to fill the gaps in
the kitchen and to help
test the finalists at the pass.
Scott and MaryAnn, I
need seconds, please
Yes, chef.
OK.
We're talking about one or
two mistakes per person.
OK?
A big one-- the
spaghetti of crab, yeah--
send it to me but
with no crab in there.
Yeah.
Good.
NARRATOR: Each chef
will have a turn
expediting or running the pass.
Up first is Jen.
Jen, come here you, missy.
- I'm up on the hot plate.
- Yeah.
You're on the hot plate.
JEN: I have never expedited.
And I'm feeling the
pressure right now.
I need to really do well here.
On .
JEN: Yes, chef.
Oh, yes.
- Right.
Here's what you do.
- Chef, what is this?
He just brought in an order.
OK.
So what would
you do with that?
- I have to order.
- You're f*cking right, you do.
- Yes, chef.
- Come on.
- Yes, chef.
- [inaudible].
Ordering-- two
langoustine, entrees,
one Wellington, one chicken, one
squab in the poaching liquid,
please.
BONNIE: Yes, chef.
ROCK: Yes, chef.
NARRATOR: Jen has
been assertive,
calling out the orders.
One minute, langoustine,
spaghetti-- come on, Scott.
Spaghetti coming right now.
NARRATOR: But that's
the easy part.
Now she must pass Chef
Ramsay's quality control test.
Spaghetti.
Table , service,
please-- where
is my monk fish and my turbot?
Stop.
Just what the f*ck
are you doing?
Come here.
Taste-- spaghetti of what?
- Spaghetti of crab.
- What's in there?
- Just tomatoes.
- Where is the crab?
It's not in there, chef.
You have to cook
your eyes now.
- Yes, chef.
- Start again.
Yes, chef.
Reorder-- one langoustines,
one spaghetti, seven minutes
to the window.
NARRATOR: Jen has failed
the Chef Ramsay's test.
Let's go.
NARRATOR: Now he's looking
to see how she recovers.
Come on, come on,
come on, come on,
come on, come on, come on.
I'll set that.
Are you happy with it?
Risotto cooked too long.
I don't like it.
It's not seasoned properly,
doesn't taste good.
Praise Jesus-- I'm glad I
caught something, you know?
I felt like I had a boost
of confidence at that point.
Six minutes for two new ones.
- Reorder.
- Six minutes.
You can do it in five.
I'd do it in five.
You can do it in five.
Can't do it in five, chef.
I need six.
Five minutes.
Five minutes it is.
It was a lot to
handle up at the pass.
This isn't right.
- That's it.
That's it.
Yeah, that's it.
- Oh, it is?
- That's fine.
That's fine.
Table .
Controlling the times, making
sure that everybody's in check,
I knew that I had to be strong.
I had to be firm.
Otherwise, I'm out
of this competition.
One monkfish, one turbot
to the window now.
- What did you say?
- Where's my veg?
Where is my veg?
ROCK: When Jen was up
there, it was a little
difficult to listen to her.
She's inexperienced so it was
coming across a little jumbled.
One scallop, one--
two scallops, one
risotto, one langoustine.
All right, let's go.
Let's go.
Let's go.
Table , service, please.
- Good.
Excellent.
OK.
Back to your station.
NARRATOR: While Jen's
turn at the pass
has had its ups and
downs, the kitchen
still managed to
get both appetizers
and entrees out to the diners.
That smells good, huh?
Rock, on the hot plate.
Yes, chef.
Let's go.
NARRATOR: Now it's Rock's
turn to lead the kitchen.
So we have a scallop,
risotto, langoustine,
spaghetti-- how long, Jen?
- Three minutes.
Three minutes?
Yes, chef.
Let's go, people.
Come on, then work with then--
scallops on the
outside of the plate.
Service, please-- go, go, go.
NARRATOR: As Rock gets
comfortable at the pass,
Chef Scott is preparing
a test for him--
a monkfish missing
a key ingredient.
Two scallop, one
mullet, one langoustine.
Monkfish up.
Thank you, monkfish.
Come on, push.
Use your fingers, Rock.
Come on!
What happened to--
Scott, what happened to the ham?
Uh, I didn't know there
was supposed to be ham on it.
It comes with ham.
You're not supposed
to take it off.
- Oh, oh, sorry, chef.
- Good.
SCOTT: Nobody told me.
- Good.
- Nobody told you?
- Nope.
Chef Scott sent me a monkfish
that was supposed to be wrapped
in Parma ham and prosciutto.
And I sent that back.
And I did think, like, you
know, if you do that again, ugh.
I need three and a
half minutes, Scott.
- Yep.
- Rock, well-spotted.
ROCK: Good.
Thank you.
Thank you.
NARRATOR: Rock has passed Chef
Ramsay's quality control test.
But he's failing
at another test.
Too slow-- let's go.
Getting his team to complete
orders in a timely manner.
You're very quiet.
You're on the hot plate.
I want to hear you, yes?
[inaudible], please.
On order, listen--
four [inaudible],,
table , two spaghetti, one
scallop, one langoustine.
BONNIE: Rock was a little slow.
He has been an executive chef.
So I think he should be better.
- Go on, you.
Go. speed.
Speed.
Speed.
Your fingers are slow as f*ck.
Come on, let's go.
Come on, that's two scallops.
Come on.
Get another plan out.
Come on.
ROCK: Chef Ramsay is
giving me a hard time.
He said my fingers were slow.
- Got to move.
Got to, got to move.
But I just want
to be efficient.
I didn't want to
mess anything up.
You know, I got it.
Wellington, monkfish,
turbot, and a squab medium.
- Yes, chef.
- Yes, chef.
Service, please.
Let's go.
Pea risotto.
Oh, it's beautiful.
DINNER GUEST: Very excited.
Let's go.
Go, please.
It's pretty.
And it's really good.
Well done-- back
to your section.
Thank you.
NARRATOR: With over half the
restaurant left to be fed--
Right, Bonnie, let's go.
NARRATOR: --It's up to
Bonnie to pick up the pace.
OK, guys, stand by.
Stand by-- one
Wellington, medium,
one turbot, two monkfish.
Stand by.
You know what?
f*ck that.
Sorry.
Stand by.
One monkfish, one turbot.
Forget what I just said.
Bonnie was kind of
all over the place.
Wait.
No.
No.
No.
I need that mullet.
It was a little difficult
at certain moments
to listen to her.
Rock, that turbot
better be coming up here.
Jen, where is that risotto?
Where is my pigeon?
NARRATOR: As her
team works to keep
up with all of the orders--
Pigeon now.
NARRATOR: --it's time
for Bonnie to have
her quality control tested.
Squab coming right now.
CHEF RAMSAY: I'll
dress the turbot.
You dress the pigeon.
Let's go.
Service refined.
Refined chicken ready.
CHEF RAMSAY: Succotash, please.
BONNIE: This skin isn't crispy.
CHEF RAMSAY: Well-spotted.
BONNIE: Scott, I
need another pigeon.
It's hard enough to do
this for the first time.
And then when people
make mistakes--
there was no crisp on the skin.
I can see why chef
gets so mad at us.
Where's that risotto?
- Risotto.
Thank you.
Jen, I think it-- it still
needs some more salt, babe.
Jen doesn't even taste her food.
I'm not sure she has as good of
a palate as I though she did.
Still not seasoned enough.
NARRATOR: While at
the pass, Bonnie
has done well maintaining
Chef Ramsay's high standards.
Get a pan on.
Get that risotto in now.
NARRATOR: But some things--
There is no more, chef.
NARRATOR: --are
out of her control.
What?
NARRATOR: And in the
hands of her cooks.
The risotto is over-cooked.
I can't serve this.
What?
I just over-cooked it.
Scott, check the rice.
Is that rice
over-cooked, yes or no?
- Yeah, it is, chef.
- It is?
Oh, f*ck me.
Is the rice on?
Is the rice on?
- Yes, chef.
Yes, chef.
Yes, chef.
- It's going on right now, chef.
- Yes, chef.
It will be ready.
It will be ready.
It will be ready, yeah?
And we'll come back
to the risotto.
Go, complete, table .
The presentation is fabulous.
Table one, thank you.
Ready?
Thank you.
It's really nice.
OK.
Well done.
Rock, clear down, please.
Back to your section.
NARRATOR: With the dinner
service nearly complete--
Last six tables, come on.
NARRATOR: --Chef Ramsay takes
back control of the kitchen.
Table two, , yes, , go.
Go, please.
Last table-- wakey-wakey.
Let's go.
One chicken, two Wellington.
Service.
Table gone, guys.
OK, well done, yes.
Tonight has been our best ever
service in Hell's Kitchen--
every appetizer, every
entree, every dessert, yeah?
I'm really proud of you.
You just confirmed why
you are the last three.
Thank you, chef.
JEN: Thank you, chef.
Eh, it was good.
But it wasn't perfect.
You all handled the hot plate.
And you all had highs
and lows on that.
I'll be judging all three
of you on how you performed
on the hot plate,
working the pass,
and how you operated
your stations.
I want all three of you
to go back to the dorm
and decide why you really
think you should be
a finalist in Hell's Kitchen.
That's a tall
order, because it's
going to be very tough for
me to end one of your dreams.
Now get back to the dorm.
JEN: I belong here.
I belong in the final two.
I honestly feel
like I deserve it.
You still want this?
Yeah, I do.
JEN: I work hard
and so does Rock.
Like, we live at our jobs.
Sometimes I wonder if Bonnie's
heart is in the right place
with this, you know?
Why do you really want it?
I think that maybe
I don't want it,
or the reason I felt
that I didn't want it
is just because I'm terrified
to, like, take that step,
you know?
Just getting around our
own fear is sometimes
the hardest thing to do.
This conversation changes you.
I've been pushed to my limits.
And I'm still here.
And I'm still standing.
And I've gotten
better with all that.
If-- you know, if
I have to leave,
it's going be so
hard to, you know,
know that the competition
has ended for me.
ROCK: This would just mean
everything to my family.
It's always been a dream of
mine to run a restaurant.
It would mean a great deal,
even beyond, you know,
the restaurant itself.
I need to win.
Bonnie.
Yes, chef.
Why should you be a
finalist in "Hell's Kitchen?"
With every service,
I have gotten better.
I'm a team player, but I can
take it to the next step.
And I can be the person
that people look to.
I think I have what it takes.
Jen, why do you
think you should be
a finalist in "Hell's kitchen?"
I live for food.
Being in the kitchen is my home.
I don't have all the
experience, but I love learning.
I know I've been a mouse,
but I'm gaining confidence.
I have the confidence
inside of me.
And it's coming
out every service.
Rock.
To me, I've grown a lot, and
not just as a cook or a chef.
I've grown a lot as a--
as a person.
I've learned a lot.
I'm a leader.
I didn't come here to
finish second or third.
I came to get this restaurant.
Thank you.
All three of you had
tremendous highs this evening.
Risotto cooked
too long-- reorder.
CHEF RAMSAY: Good.
Excellent.
Jen, I think it-- it still
needs some more salt, babe.
It's still not seasoned enough.
Get a pan on.
Get that risotto in now.
ROCK: It-- it comes with ham.
You're not supposed
to take it off.
Well-spotted.
Good.
Thank you.
OK.
This is a tough decision.
And my decision is Rock, you've
got to go into the final.
Don't scare me like that.
Congratulations.
Thank you.
Bonnie and Jen, this
is extremely difficult.
Person leaving "Hell's
Kitchen" is Jen.
You have done so well.
And your enthusiasm
and your drive for food
is extraordinary--
bloody well done.
I'll miss you.
You can cook on my team.
You have nothing to
feel ashamed about, eh,
nothing whatsoever.
Don' you dare stop.
Thank you.
Don't you dare stop, yes, eh?
You keep your head high, yes?
Well done, my darling.
Thank you, chef.
Bye, everybody.
I'm from a small town.
And things like this don't
happen to people like us
every day.
Come on, guys.
Come on.
Jen, very nice,
that spaghetti.
JEN: Thank you, chef.
Did you come out here to
f*cking be the nice girl,
or did you come out here--
No, Vinnie, I didn't come
out here to be the nice girl.
CHEF RAMSAY: Wow-- bloody hell.
The most favorite dish, Jen--
well done.
So beautiful.
And look it, look
it, right there.
Oh, my god.
CHEF RAMSAY: Yes.
Yes.
Spend it wisely, yes?
JEN: I'm going to be successful.
I know I am.
I tried so hard.
And I sacrificed so much so far.
And it just wasn't enough.
Congratulations.
You are the finalists
in "Hell's Kitchen."
You're one step
away from becoming
the head chef at the Green
Valley Ranch Resort in Vegas.
I have a little
surprise for you both.
Rock, turn around.
Your wife is
standing behind you.
Bonnie, mom and
dad are behind you.
Hey, baby.
[crying]
Congratulations.
I love you.
I don't think I'm going to
be a teacher anymore, Dada.
Think they'll
give me a conjugal?
I hope so.
Bonnie and Rock,
two seconds, please.
You both have come a
very, very long way.
And you so deserve to be there.
Thank you, sir.
Thank you, chef.
But now, your
biggest challenge
is still ahead of you.
NARRATOR: On the next
"Hell's Kitchen."
You're one step away from
your very own restaurant.
CHEF RAMSAY: The finale begins.
BONNIE: I'm going
to win this thing.
I'm determined.
ROCK: Nothing is going
to stop me from winning--
nothing.
NARRATOR: As Bonnie and
Rock get ready for battle.
BONNIE: When people realize
that I'm a force to be
reckoned with, it's too late.
You think it's
too late for me?
Yeah.
NARRATOR: They'll be
redesigning "Hell's Kitchen."
The wallpaper company
sent us the wrong paper.
NARRATOR: Creating their menus.
Is it totally up to me?
It's your menu.
NARRATOR: And scouting their
new potential home in Vegas.
[screaming]
[cackling]
Where they will get a surprise
they will never forget.
Later, when the chefs
return to Hell's Kitchen--
Bonnie, pick the first
member of your team.
NARRATOR: --not everyone
is happy to be there.
You all right, Jules?
NARRATOR: Who will
prove they have
what it takes to be the
head chef at the Green
Valley Ranch Resort and Spa?
Will it be Rock,
the executive chef
from Spotsylvania, Virginia?
Give me the crab cake.
Give me the crab cake.
NARRATOR: Or Bonnie,
the personal chef
and nanny from Agoura
Hills, California.
Come on, you guys.
Pick it up.
NARRATOR: You don't want to
miss the next "Hell's Kitchen."
03x09 - 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.