NARRATOR: Previously
on "Hell's Kitchen--"
Whew, Big Daddy's back.
NARRATOR: --Robert led the
men to a decisive victory
in a challenge.
That's really, really good.
NARRATOR: And their menu would
be used to welcome home a hero.
(IN UNISON) Welcome home.
NARRATOR: At a special
dinner service--
Staff Sergeant James, come on.
NARRATOR: --the Blue kitchen--
Catish garnish, let's go.
NARRATOR: --was led by Kevin.
I'm going to go
up with steaks,
he's going to follow behind.
NARRATOR: And it didn't go
unnoticed by Chef Ramsay.
There's one saving grace
there tonight, Kevin.
This is fun.
NARRATOR: In the Red kitchen--
This is not f*cking possible.
NARRATOR: --it was
a team meltdown.
I'm so embarrassed!
NARRATOR: Tek
crashed and b*rned.
How can I serve that and
that on the same table, Tek?
Sorry, chef.
NARRATOR: Tennille struggled.
What's the matter
with you, madam?
NARRATOR: Amanda disappointed.
What is that?
No one's got my back here!
We haven't sent an order out.
NARRATOR: And with Red
team diners going hungry--
Hello, ladies.
Stupid cow!
NARRATOR: --Chef Ramsay sent
the men in to finish the job.
Guys, get in here and get on
a section, will you please, yes?
It was a kitchen apocalypse,
like a hand grenade
went off on a cow's ass.
NARRATOR: After a
humiliating defeat--
GORDON RAMSAY:
Ladies, that was crap.
NARRATOR: --the Red team
nominated Tek and Tennille.
I think it's bullshit
that I'm up here.
NARRATOR: But
Tennille fought back.
I'm not the weakest
person on this team.
Who do you think should
be the second nominee?
Amanda, Chef.
Amanda, get your ass up here.
NARRATOR: And in
the end, it would
be Tek who would say goodbye
to her dream of becoming
head chef at Araxi
restaurant and bar
in Whistler, British Columbia.
But it was Tennille who
had a few choice words--
For all of y'all.
NARRATOR: --for
her fellow chefs.
Sit on it.
[THEME MUSIC - OHIO PLAYERS,
"FIRE"]
NARRATOR: And now, the
continuation of "Hell's
Kitchen."
Piss off, get some sleep.
Amanda?
- Yes, chef.
Two seconds.
NARRATOR: After a
disastrous dinner service,
Amanda narrowly
escaped elimination
and Chef Ramsay is
concerned if she
has enough stamina to continue.
I'm counting on you
and I am concerned.
Bounce back.
- I will, Chef.
- Quickly.
I will.
Please?
- Yes, Chef.
- Good luck.
Thank you.
Goodnight.
AMANDA: I have to
show Chef Ramsay
that I'm not a weak person,
that I can bounce back.
I want to try and do
whatever I can to stay.
It's probably my last chance.
They got no chance,
brother, if we
keep doing what we're doing.
It's just a
shitstorm over there.
There's no teamwork,
there's no bonding.
So it's pathetic and I'm
glad I'm not a part of it.
They've got nobody left.
One more service,
bro, they're crushed.
NARRATOR: While the
men continue to bond,
Tennille is not exactly feeling
the love from her teammates.
I don't want to
be up there, period.
I told you.
Elimination was some bullshit.
They put me up there again.
They're not going off
of who's a good cook,
they're going off past services.
Well, ladies, the
past is the past.
Look at it, it's going
to always the same sh*t.
Every time he
says, fast service.
What?
I'm real fired up right now.
I'm putting my head down, doing
my work, and make sure from now
on, my sh*t is flawless.
Emotions are starting
to get the better of us.
I think we need to check
all that at the door,
buckle down, and do our jobs.
NARRATOR: Another day
begins with the women
down one chef and their
morale at a low point.
Good morning.
(IN UNISON) Good
morning, Chef.
One of the things
that I make sure is
available at all my
restaurants on every menu
is a low calorie option.
Now, this is your
next challenge.
Each team, you're going
to create three dishes.
However, there will
be a maximum of
calories for the entire menu.
Are you kidding me?
I take -calorie bites.
I'm a chef that likes to cook
with butter, cream, and fat.
One appetizer, one
entree, and one dessert.
I've asked our health
expert and nutritionist
to help us with the
challenge this morning.
Mary and Jamie.
Behind all of you,
there's a wide variety
of fantastic ingredients
that have all been labeled.
The team with the best tasting
dishes well win this challenge.
One appetizer, one
entree, one dessert.
Is that clear?
(IN UNISON) Yes, Chef.
minutes.
Off you go.
NARRATOR: For this
low calorie challenge,
Chef Ramsay is looking to see
which team can create the best
tasting -calorie menu.
Cottage cheese can b*at
really low in calories.
I want to do like
a nice seafood grill.
NARRATOR: The "Hell's Kitchen"
nutritionists will weigh in
and calculate every ingredient
to make sure each team
stays within the calorie limit.
You guys have entree.
We decide teams of two is
how it's going to work out.
Me and Robert have apps,
Jim and Van on entrees--
A seared pork chop will do.
KEVIN: Dave and
Andy on desserts.
I'm going to
work on the fruit.
Three scallops should
be enough, right?
Definitely.
I work in a health club and spa.
I deal with calorie
count, fat count,
carb count every single day.
Honey's great and it's
really good for you, too.
I stepped up and took the
lead on this challenge.
Gotta get a move on, ladies.
NARRATOR: While the Red
team follow Sabrina's lead,
in the Blue kitchen,
the men have already
figured out their appetizer.
What are you guys working on?
Grilled seafood salad.
NARRATOR: And Van believes
he has the perfect entree.
Soba noodles.
Pork topped with soba noodles.
I mean, that's money.
Right now, you are
at , calories--
way over.
We haven't done dessert yet.
, calories and you
haven't done dessert?
We're screwed right now.
The calorie count's too high.
OK.
What can we pull away from it?
The soba noodles are
calories alone.
So let's just take
some of these down.
We start taking noodles off
and trimming up the pork chop.
It was just kind of
disheartening that the entree
had to get smaller.
You guys have
got to figure out
what you want to
do because you're
still running out of time.
minutes to go and we
haven't cooked anything yet.
Wake up, yeah?
NARRATOR: While the men
count calories, the women--
SABRINA: So right
now, we're at .
NARRATOR: --start cooking.
SABRINA: All right.
Let's keep going.
We need something on the bottom.
I need something green.
Yeah, you do.
I knew I was going
to be doing dessert,
but I don't know
how to make food
flavorful with less calories.
Make a boat out of the
rind so that it sits on--
You want me to make
like a circle on the--
Sure, you could.
You've got to hold her hand
through stuff, and that's fine.
If it pulls out a win for
us, I'll hold your hand.
NARRATOR: While
Sabrina and Amanda
have moved forward
on the dessert,
the men are still
counting calories.
The entree is
for a total of .
Hey, guys.
The girls are cooking and you
guys are still weighing out.
Come on.
VAN: Now we're
calories under.
We had to start cooking.
We were running out of time.
We've got to go, y'all.
Let's go.
I had to add sugar to it.
That's the only thing.
- I don't think so.
I think it's perfect.
- It's like not sweet at all.
I'm not used to
having to base my dish
around counting the calories.
My role was just trying
to take Andy's vision
and make it happen.
I wouldn't do any more.
All right.
Last minute.
Get a plate for scallops.
Needs texture.
Good, good, good.
- Do a nice pretty fan on top.
- Come on.
Behind.
GORDON RAMSAY: Five,
four, two, one.
And stop.
Right.
Are we in at calories?
(IN UNISON) Yes, Chef.
NARRATOR: Both the
men and the women
have successfully prepared
a meal under calories.
Now Chef Ramsay will
decide which team created
the best tasting dishes.
Right.
Appetizer from the ladies.
Tennille.
Today is a great opportunity
for me to show my skill,
us to work together as a team.
We need this win today.
GORDON RAMSAY: Thank you.
Now, what is that?
TENNILLE: Today, Chef,
we have a seared scallop
with a tangy mango chutney.
That was calories.
GORDON RAMSAY: Good.
Nothing skimpy there, is it?
Not at all, Chef.
GORDON RAMSAY: Mm.
That's nice.
- Thank you, Chef.
GORDON RAMSAY:
You'd never believe
that there's only calories.
I don't feel cheated.
Wow.
OK.
Brilliant.
Thank you.
That is delicious.
Delicious.
Right.
Gentlemen, appetizer, please.
KEVIN: We've kicked the girls'
ass three straight times.
I knew we would do fine.
Kevin, what is it?
KEVIN: We have a grilled
Key West seafood salad.
GORDON RAMSAY: Calorie count?
.
I like the shrimp, I
love the lettuce and mango.
Refreshing.
Very light.
Good.
Nice.
Good start.
Appetizers, honestly
even, one each.
Ladies, entree.
Thank you.
OK.
What is it?
AMANDA: This is cottage cheese
and mushroom stuffed pork chop.
GORDON RAMSAY:
How many calories?
This is calories, Chef.
Can I just say the portion
control is really brilliant.
Yeah, that's delicious.
I love the sort of pepper
from the watercress.
Whose idea was that?
That was mine and Sabrina.
Lovely.
Thank you.
Thank you, Chef.
Wow.
Gentlemen, entree, please.
JIM: I feel
confident in my dish.
The flavors were there,
we didn't use any fats,
we didn't use any oils.
Jesus.
Jim, what is that?
JIM: It's a pork cutlet with
soba noodles and broccolini.
GORDON RAMSAY: It looks
like it's a child's portion.
So you cut the
pork chop in half.
Mm-hm.
GORDON RAMSAY: Yeah.
Maybe on a smaller plate,
it would look better.
ROBERT: Oh, boy.
And it's just slightly boring
in terms of moisture, no?
It's very dry.
Calorie count was what?
.
That came in at
calories less
than the Red team's entree.
What a shame.
Yes, they did
horrible on that dish.
Entrees, ladies way in front.
NARRATOR: The men
may have been well
under in the calorie
count, but their entree
had a lot less flavor.
With the women up by
one, it all comes down
to the final course, desserts.
Let's hope we
finish on a high.
I was nervous
about the dessert.
Amanda asked me five
million different questions
on a fruit bowl.
So I am nervous.
What is that?
SABRINA: It's a fresh fruit
bowl with lemon ricotta
cream and coconut milk.
GORDON RAMSAY: How many
calories are in there?
, Chef.
Whose idea was it
to put the lemon?
Sabrina and I, Chef.
Because that's turned
a boring, bland cheese
into something zesty,
vibrant, refreshing.
Good.
Thank you.
Whew.
OK.
Gentlemen, I can't wait
for a fantastic dessert.
I hope it's substantial.
You probably saved
the best for last.
Man, that better be a giant
piece of chocolate something
to b*at us.
I was worried
because the girls
had some really nice stuff.
This has got to kick some ass.
I make an apple
fruit compote every day
of my life, no problem.
Here we go.
And-- oh, come on.
When Chef Ramsay laughed,
it definitely like stung.
I feel like a loser.
What is that?
Chef, we have an egg white
crepe filled with a fruit
compote and then we have a
blackberry and vanilla yogurt
cream.
It tastes foul.
That's the kind of crap you when
you've just come out of a heart
bypass or an ulcer operation.
That's a joke.
Back in line, Dave.
Ladies, a nice balance
and a clever utilization
of calories.
Congratulations.
- Thank you, Chef.
Really, congratulations.
Thank you.
We did it-- look at that.
Kicked the boys' ass.
Really well done.
What a disaster.
Next time I won't
listen to Andy.
Ladies, all three dishes
are going on the menu.
Gentlemen, I want you to
sh**t off to the local market
and buy these
ingredients quickly
because you're going to get back
and prepping your own kitchen
and you'll also be prepping
everything for the ladies' team
because we are opening tonight.
JIM: It's a big deal, double
the work in half the time.
It really sucks.
So move your ass.
You've got a lot
of work to do, yes?
Ladies, whilst they're
sweating it out in the kitchen
setting up both
kitchens, all of you
are going to be enjoying
a nice ocean breeze.
World famous Venice
Beach awaits you.
And the most amazing volleyball
lesson with one of the best
volleyball players in the world.
Excited?
(IN UNISON) Yes, Chef.
Off you go.
SABRINA: I knew working in a spa
would pay off sooner or later.
AMANDA: Hell, yes.
Look at how we hustled together.
Yeah, boy.
I'm going to the Beach, baby.
AMANDA: I am stoked right now.
I could spend every day
all day at the beach.
I love the ocean,
I love the sand.
It's going to be a fun day.
[whistling]
Have a good time.
Bye, guys.
JIM: The women wen by
us as we were prepping.
They all looked good--
kind of.
I mean, you put a
prom dress on a pig,
you still can't dance with it.
You guys are now the b*tches.
Don't break an ankle.
Oh, how cute.
TENNILLE: Oh, that's hot.
Shotgun.
TENNILLE: They had little sporty
convertibles for us, top back.
Everything was hot.
- That is awesome.
Buckle up.
I have never been
in a convertible,
so it was really fantastic.
And I've got cute hair
for a convertible, see.
Here they are.
Welcome, ladies.
Welcome to Venice Beach.
Here's my friend, Annett
Davis, queen of the beach.
- Nice to meet you guys.
- Hi.
Hello.
I was kind of starstruck.
It's cool to be in the presence
of an Olympian, a winner.
I'm going to teach you
guys a few skills first,
and then after that,
we're just going
to play and have a lot of fun.
OK?
It was awesome.
Annett walked us through
the volleyball moves
like it was a new
dance or something.
Bump, set, spike.
JP, help us out!
NARRATOR: The Red Team is
enjoying some fun in the sun,
and back in Hell's
Kitchen, things
are also starting to heat up.
I'm aggravated, man.
Nothing's going right today.
Come on, Van.
Drop everything you're doing.
Guys, I need you to
follow me right now.
Yes, chef.
Quickly.
Come on, everybody.
What in God's name is
that f*cking thing?
CHEF SCOTT: We've
got to go pick up
some of the ingredients for
the chefs' additions tonight.
Everybody grab a
helmet, get on the bike.
KEVIN: Are you
f*cking kidding me?
We've got a man
that's pounds
and another guy with a cast.
Oh, dude.
f*ck.
This is f*cking great.
[horn honking]
OK.
Guys, follow me.
Ready?
DAVE: Yeah, let's go.
Nice.
So embarrassing.
Go up to the store and we'll
get the ingredients we need
and we're coming right back.
Look at this [inaudible].
CHEF SCOTT: OK, guys.
Up the hill.
- Oh, boy.
Come on, man.
I was enjoying it until we
started going up that hill.
Come on, let's go.
CHEF SCOTT: Come on, guys.
Keep pedaling.
You've got to be
f*cking kidding me, dude.
VAN: No pain.
How much funner is it to
be sitting out on the beach,
relaxing with an
umbrella in your drink?
With an umbrella
in your drink.
To a good service tonight.
Great start, let's
finish it well.
It was really nice just
to hang out, be girls.
And we absolutely
bonded as a team.
Couldn't ask for a
better day, ladies.
What do you think the
guys are doing right now?
CHEF SCOTT: Come on, Robert.
Keep pedaling.
No pain.
Come on.
No pain.
VAN: I was pedaling
so hard, man.
It was rough.
(IN UNISON) One, two.
One, two.
One, two.
One, two.
- (IN UNISON) One, two.
Come on, Robert.
(IN UNISON) One, two.
[breathing heavily]
One, two.
CHEF SCOTT: Almost at the top.
[breathing heavily]
Don't give up.
We got it.
Nice work, guys.
Good job.
VAN: We get up
the hill, finally.
CHEF SCOTT: Pick up some
potatoes and some onions.
Put them on the bike and
let's get out of here.
All right, guy.
Back on the bike.
Let's head back
to Hell's Kitchen.
NARRATOR: The men must now
hurry back to prep both kitchens
for tonight's dinner service.
Meanwhile--
So fun.
NARRATOR: --the women
return to Hell's Kitchen--
We're home.
NARRATOR: --and a
refreshing surprise.
What's that?
How nice.
Oh my god.
I love presents.
Yes!
The Vitamix blender
was on my wish list.
They are the creme de
la creme of blenders.
I want to make love to
it, that's how excited I am.
Thank you, Chef Ramsay,
wherever you are.
ROBERT: I hope all of y'all say
something nice at my eulogy,
all right?
CHEF SCOTT: Get back
to dinner prep, OK?
Yes, chef.
Yes, chef.
We made it back finally--
about d*ed, though.
We did about die.
I mean, Robert's probably dying.
KEVIN: Big 'uns have a
heart att*ck or what?
KEVIN: We're all
looking at Robert.
Like, he can barely
breathe, he looks white.
Robert was not looking good.
I need to see a medic, man.
I feel dizzy and like
I'm going to throw up.
I was concerned for Robert.
He was panting and struggling.
That's never a good sign.
OK.
Tell me what's going on.
- Short of breath.
I feel dizzy, too.
OK.
Try to stay calm for me.
We need to send Robert
to the hospital.
Call .
[sirens]
He might be f*cked up.
Dude, he's not healthy.
Robert's been rushed
to the emergency room.
Robert, last season he
got jacked up and had leave,
and this season he's
getting jacked up again.
DAVE: I don't know what
kind of condition he's in.
It might be very serious.
He's in really bad shape.
I don't know when
he's coming back.
I don't know if Robert's
going to be all right or not.
Right.
Ladies, let's go.
Together.
All right, guys.
Let's go.
OK.
First of all, Robert is
still in the emergency room.
He will not be back for
dinner service tonight.
I was shocked that Robert
went to the hospital.
I feel bad for him.
This makes the teams
even, fight against five.
We're down one guy.
It's going to be a tough night.
This is not going to be
for the faint of heart.
Tonight you've
got to perform, yes?
Yes, chef.
There's no excuses.
It's real, yes?
DAVE: Yes, chef.
So who's going
to emerge tonight?
DAVE: I am, chef.
Who's going to emerge
from the men tonight?
(IN UNISON) I am, chef.
Let's go.
OK, Jean-Philippe.
Let's go.
Open Hell's Kitchen, please.
Let's go.
I need intensity today.
- Got it.
- Yes.
Right here.
Positive and focused,
positive and focused.
OK, ladies.
Here we go.
Let's go.
concentrate yeah?
On order two covers, table .
One risotto, one
scallop special.
(IN UNISON) Yes, chef.
GORDON RAMSAY: Good.
Blue Team.
OK.
Listen up.
On order two covers, table .
Two scallops, one risotto.
(IN UNISON) Yes, chef.
How many scopes are on there?
One scallop, chef.
Oh, f*cking hell.
Four risotto, two blah-blah.
I'm like, dude, you
and your accent,
I don't know what the
f*ck you're saying.
Hey, come here, you.
Come here.
Are you doing this on purpose?
- No, chef.
I've just called
you the order out.
- I've got it, chef.
- How many scallops on there?
Two scallops, chef.
Unbelievable.
If he could slow
it down a little bit,
it would help me out a lot.
GORDON RAMSAY: This
guys' not real.
He's brain dead.
NARRATOR: While
Andy concentrates
on getting his first
order of appetizers out--
ARIEL: Scallops
coming to the window.
NARRATOR: --Ariel
is ready with hers.
GORDON RAMSAY: What are you
doing to these scallops,
are you boiling them?
What are you doing to
these f*cking scallops?
I want them seared, yeah?
Not boiled mush.
I should be searing
the scallops properly.
It's basics .
Hey, madam.
Come here, you.
You don't care anymore, do you?
No, I do.
You're dragging
the first table.
It's a joke.
Move, Ariel.
NARRATOR: While
Ariel starts over,
Chef Ramsay is looking to
Jim in the blue kitchen
to deliver an
acceptable appetizer.
Oh, no.
Hey.
Peppery, peppery, peppery.
Chef Ramsay not a
fan of the pepper.
Yeah.
It's a little peppery.
Yeah.
It's burning my
f*cking mouth off.
- OK.
- Come on, Jim.
It's like this
dead corpse inside.
Show some emotion,
will you, or piss off.
NARRATOR: Over in
the Red kitchen--
ARIEL: Scallops
coming to the window.
GORDON RAMSAY: Ariel, finally.
NARRATOR: Ariel has
bounced back and delivered
acceptable scallops.
GORDON RAMSAY: Service, please.
To scallop special.
NARRATOR: Now it's up
to her and her teammates
to keep the momentum going.
GORDON RAMSAY: Tennille,
what's all this spinach for?
I know you're wearing glasses.
Come here.
Why is all this spinach
cooked like this?
You've got portions in there.
Chef, I made enough
spinach for all
that was on order, chef.
You can't do one table at
a time, reheating spinach?
Yes, chef.
I can, chef.
- Well, wake up.
- Yes, chef.
- Wake up.
- Yes, chef.
Cook the spinach to
order, you lazy cow.
Chef Ramsay needs to
learn to show some respect,
especially when I'm
up there working hard.
Stewed spinach, yeah.
Rabbit food.
f*ck you.
He's a disrespectful
British m*therf*cker.
NARRATOR: While
Tennille simmers,
Jim is ready to present attempt
number two of the risotto.
GORDON RAMSAY: Oh, no.
[inaudible] away.
Come here.
All of you come here.
All of you.
Hey, fuckface.
Taste that.
Have a look at the
sh*t you're sending.
KEVIN: That was just wow, man--
just despicable, gross.
What did that taste like?
Nothing.
Hey, you, what
did that taste like?
Needed seasoning, chef.
Needed?
It's bland.
It's an insult A
f*cking grain of rice.
Yeah.
Don't kiss his ass, oh, it
needs a little bit more salt.
Not good enough.
Yes, chef.
That reminds me of baby food.
Baby food tastes good.
Come on, Jim.
Put a bit of life into
it, will you, please?
Yes, chef.
VAN: Jim definitely was like
a zombie cooking the risotto.
No emotion, no nothing.
NARRATOR: Jim has yet to
send out a single risotto.
minutes' wait
time on our starters.
NARRATOR: Meanwhile,
the Red kitchen
is moving quickly to finish
serving their appetizers.
- Ariel, coming up?
- Yeah.
Let's go, guys.
NARRATOR: All Chef Ramsay needs
to complete the order is--
GORDON RAMSAY: Mash.
Oh, no.
Tennille, that's my
two portions of mash.
Look at that.
That's the way I get treated.
What the f*ck is that?
f*ck off, will you, yeah?
You take something up to
the pass, it's too much.
Takes something else,
it's not enough.
He's just got to find
something to bitch about.
What do you want me to
do, scoop around inside?
I thought I was
over-portioning again, chef.
You're so bizarre.
Whether this is a joke
or an act for you,
let me just tell you something,
you act pathetically.
Why did you send me that pan
with no mashed potato in there?
Chef, the other orders you
said I over-portioned, chef,
so I put up lighter portions.
So now you've gone back
the other way with f*ck
all in there.
Is that clear?
- Yes, chef.
- Good.
- You upset now?
- Yeah.
I'm f*cking pissed off.
- You are because you're crap.
- You're crap.
I'm sick of taking
his sh*t, man.
You're not going to keep
talking to me like that.
Hey, madam.
Madam, get out.
- Yes.
No problem, chef.
- Get f*cking out.
Oh, I'm out.
Oh, no.
Get the f*ck out of here.
f*ck you.
f*ck you.
Right now I'm pissed off and
I'm trying to maintain my cool
from slapping him in his jaw.
Thanks a lot, Tennille.
Now we have to
worker her station.
Thanks a lot.
Hey.
Busting my ass--
That's right.
- Busting my ass for you.
- You're not.
You're lying.
- You don't know sh*t!
- You're lying.
- I'm busing my ass.
Get off my back!
- Get off your back?
Get off my back.
I'm busting my ass
and you know I am!
Let me do my job.
Don't you dare turn around and
tell me that I'm f*cking crap.
You [inaudible].
You f*ck off
through those doors.
That's right.
You can dish it but
you can't take it?
Hey, madam.
Let me in the kitchen.
- What are you doing?
- Just let me in the kitchen.
Listen to me.
You're not--
It's not good
enough for you, man.
You're not listening to me.
Shut your fat f*cking
mouth and listen to me.
Let me--
- I'm trying to learn from you.
- You're not learning.
- I am.
- Learn to shut your mouth.
- I am.
You know I'm trying--
- Shut up, then.
Shut up.
Are you going to keep it shut?
Are you going to keep it shut?
- Shut.
Good.
If you can't hack it, f*ck off.
If you can, get back in there.
Hey, madam.
- Yes, chef.
Come here.
I want an answer.
I'm on my way back
into the kitchen, chef.
Good.
Let's go.
Get off my station, please.
What's working?
I'm doing the best that
I can and I'm trying
not to let the team down.
Can you please put up two
scallop specials in seconds.
seconds, heard.
NARRATOR: Tennille is fighting
back on the garnish station.
But over in the Blue
kitchen, Chef Ramsay
is looking for some fight in--
Jim, I need an
urgent risotto, please.
Yes, chef.
You can't keep on
doing this to me.
Let's go.
CHEF SCOTT: Still not right.
GORDON RAMSAY: Oh, no.
This is still the first table.
Jim was bogging us down.
This is ridiculous.
It's painful to watch.
It's like come on, Jim.
It tastes fine to me.
Jim, that's where
I draw the line.
Scott, do it.
Yes, chef.
Right now.
Chef Scott takes
over risottos.
There was no choice.
Jim could not get
the appetizers out.
CHEF SCOTT: Don't touch it.
Guys, is this what it's
like when Robert's not here?
It's embarrassing.
I don't even know what
the time was by the time
we sent out an appetizer.
GORDON RAMSAY: Scott, thank you.
CHEF SCOTT: Yeah.
No problem.
NARRATOR: It's an hour and
minutes into dinner service,
and with sous chef
Scott's to help--
GORDON RAMSAY: Service,
please, table .
Let's go.
NARRATOR: --the
Blue team finally
manages to get out appetizers.
But the women have already
moved on to entrees.
Where's the chicken?
It already went up.
I put that up first, chef--
I think.
Well, where is it?
I don't know, chef.
Where's the chicken?
I put the chicken first.
- OK.
Well, it's not here then.
Will somebody help me, then?
I don't have another one.
GORDON RAMSAY: What do
you think, we're lying?
No, chef.
Where's the chicken gone?
Heather, have you
dressed a chicken?
No, chef.
Have we got a
chicken out there?
The chicken's mysteriously gone.
Yes, chef.
It's like I need
a detective in here.
Where's the chicken?
Where's the chicken?
I don't know.
Maybe it flew away.
Come back with a
chicken, please, yes?
Push that chicken, yeah?
- Yes, chef.
NARRATOR: While Sabrina looks
for another chicken to cook,
Chef Ramsay looks
to the Blue team
to produce an acceptable entree.
On order two halibut,
one pork special.
Yes, chef.
I'm going up
with your garnish.
Hey, you don't
even know what you're
doing because you're
cooking something
we don't even f*cking need.
GORDON RAMSAY: Come on, Dave.
Momentarily, I
spaced which dishes
went with which garnishes.
It was confusing.
Hey, you.
Hey, seriously now,
can you wake up?
Yes, chef.
You're screwing your team.
Yes, chef.
Kevin, what's difficult?
Dave was in the caboose so I
had to f*cking steer the thing.
I need two spinach
from you and I also
need three asparagus,
three pieces of asparagus.
I have it.
I've got three minutes.
Everybody else?
No.
I have three minutes,
so you have four.
Go then, please.
Son of a bitch.
When Kevin yells at
me, I could give a f*ck.
It goes in one ear
and out the other.
KEVIN: My mashed potatoes ready?
Dude, I told
you three minutes.
I still have one minute left.
That was about--
you have one minute--
No, it wasn't.
No, it wasn't.
NARRATOR: While Kevin patiently
waits for Dave's asparagus,
over in the red kitchen, Chef
Ramsay has a familiar question.
- Where is the chicken?
- Oh.
I need help carving.
I can't carve it.
Just slice through
it, will you, yeah?
Yes, chef.
SUZANNE: Grab your towel.
Yeah.
Now carve it.
Like this?
SUZANNE: Yeah.
Go in.
No, that way.
Yep.
Bring me up the
f*cking chicken.
I got it.
I got it.
Quick, quick,
quick, quick, quick.
SUZANNE: Chicken's not
very difficult to cut.
It's a -second job.
Like, come on now.
GORDON RAMSAY: Hey, madam.
Yes, chef.
Can you at least just cut
the chicken properly, yeah?
Really?
I'm not going to let Suzanne,
Miss Priss, tell me things
anymore.
Just cut it nicely.
Yes, chef.
- Don't butcher it.
- Yes, chef.
And use a carving Kn*fe
because you're carving chicken.
Yes, chef.
It looks like a dog's dinner.
NARRATOR: While Sabrina
re-cuts her chicken,
the blue team is ready
for their next order.
Out halibut, one chicken.
Did you hear that, Andy?
You need to pay attention.
I can't remember
everything for you.
One halibut, yes?
Yes, chef.
How many halibut?
Two halibut, one--
Oh my god.
He can't count to f*cking two.
Did you go to school?
I don't think you
really need to go
to school to learn to count.
I think you can go learn
that at home if you like.
Right behind you.
Oh, no.
Hey.
- Yes, chef.
I can't even separate it.
It's raw-- raw!
Yes, chef.
Raw!
Get it back in the oven.
Yes, chef.
Andy's just f*cking
everything up.
It's just really,
really driving me nuts.
NARRATOR: It's an hour and
minutes into dinner service,
and while the blue team
waits for Andy to cook
one halibut, the red kitchen--
Let's go.
Service, please.
NARRATOR: --is quickly
sending out entrees.
NARRATOR: Perhaps a
little too quickly.
Let's go.
Oh, no.
Hey, ladies.
All of you, come here a minute.
I'm fed up with it.
Give me an answer for that.
That's raw pork.
Sabrina sent
out raw, raw pork.
You can't send out raw pork.
It will make you seriously ill.
Give me a f*cking answer.
It's me.
Yeah, was it?
f*ck off.
It's me?
Hey, just touch that.
Yes, chef.
It's raw.
Sorry, chef.
That's my bad.
Oopsie-doopsie.
How can you do that?
I have no excuse, chef.
NARRATOR: While Sabrina starts
over, in the blue kitchen,
Andy is ready to impress
Chef Ramsay with his halibut.
Oh, no.
Andy, come here.
Now we go from one
extreme to the other.
Touch that there.
It's like a f*cking b*llet.
I'll go fire some more, chef.
Andy not getting
his sh*t right
was really getting me worried.
It's like an ice hockey puck.
Just disintegrates into much.
Look.
- I see, chef.
- Look, look, look.
You see?
f*ck all.
And then you say that's cooking.
You're screwing your team.
Yes I am, chef.
Andy couldn't get
his temperatures
right on his halibut.
It was horrible.
Dude.
Hey, cover that.
Dude, give me a second.
I know what I'm doing.
Kevin needs to, like, chill out.
He's like blah blah blah.
I'm like, dude, it's cool, man.
I got it.
Andy, have you got one
more better piece of halibut?
Look what you've given me.
Guys, I've got to slow down.
I'm sorry.
Come on.
What's going on?
He's dragging the whole
service down for the team.
This is f*cking dire.
I'm in the weeds, guys.
We're all screwed.
Hurry up!
When you're being
screamed at, it
makes things a little
more difficult.
So I've just got to
do the best I can.
Chef?
Oh, get away.
Not the blue team.
No, it's the red kitchen.
The red-- oh,
damn, there you go.
What?
GORDON RAMSAY: Medium
well was the request.
They were medium well.
GORDON RAMSAY: That
is not medium well.
You're arguing the
customer's wrong.
No, chef.
Raw pork, under cooked lam.
Now you're blaming the customer.
- No, chef.
Come here.
Yes, chef.
GORDON RAMSAY: Andy?
Yes, chef.
Hey, come here.
You think the customer
is wrong, yes?
And you can't f*cking cook.
ANDY: Yes, chef.
Switch if off.
You f*ck off, will you?
Yes, chef.
When he said we're shutting
it down, I didn't believe him.
Are we still going,
or what's going on?
I'm just like, dude, come on.
Let me finish this f*cking
service and feed these people.
Here's my thoughts.
That is not the service I
expected after five services.
So I'll give it straight.
The losing team tonight is the
blue team and the red team.
Come to a consensus
and nominate one person
from the blue team
and one person
from the red team
for elimination.
Yes, chef.
Off you go.
What do you want to do?
I'm having trouble
with the system.
I screwed it up.
Andy was the
reason we couldn't
complete service tonight,
so he's the obvious choice.
What do you think, Jim?
JIM: Based on tonight,
it would be you.
OK.
KEVIN: I would put Jim up.
I would definitely put Jim up.
Jim's continual non-existence
during service is harmful.
JIM: That was only the first
risotto that I under seasoned.
Bottom line is I got
yelled at the least,
I f*cked up the least.
The facts speak for themselves,
Andy's got to go up.
The fat lady is
clearing her throat
and getting ready to sing.
Well, my thing
was between you two.
SABRINA: I f*cked up, but
Tennille just left us.
I was the pork idiot tonight.
But I think I'm much
stronger than Tennille
and I didn't walk off my line.
I did not leave my team.
Anybody who walks off
the line is the weakest.
He told me to get out.
- Hey, madam, get out.
- Yes.
No problem, chef.
Get the f*ck out of here.
f*ck you.
I had an option,
I could stay out
or I could come back in
there and help my team.
And that's what I did.
Based on service today,
it would be Sabrina.
Sabrina definitely sunk us
in the red kitchen tonight.
It's time to go home.
Yeah.
I have to put Sabrina up
just because of service.
What about you?
I mean, you don't
leave your team.
I didn't leave my team.
Ariel, you got an opinion?
If it was based on service,
I'd have to put you up.
But I feel really strongly about
the disrespecting thing, too.
That doesn't make me the
weakest person on the team.
I don't know what's going to
happen tonight, I really don't.
I f*cked up, man.
I f*cked up tonight.
But with that said, if I
could figure a way to stay,
that's what I'm going to do.
Here's the thing, though--
I just want to put
this out there.
Robert, I just think he
shouldn't stay in the game.
You miss a service, you're done.
I have strong
feelings for that, too.
It's not right, bro.
I think you missed a
service, you're f*cking done.
Yes.
Let's just make
a group decision.
Tonight was a
f*cking embarrassment.
Ariel?
- Yes, chef.
Who have you put forward
as your nomination and why?
We decided to put Sabrina
up for elimination tonight.
Sabrina?
ARIEL: Yes.
Raw pork was served,
very dangerous.
Yeah.
Van.
Yes, chef.
Who have the men nominated?
I'm trying to figure
out where Robert's at.
Well, clearly
Robert's not here.
It would be unfair to
judge him on a performance
had he not stepped
foot in the kitchen.
But let me tell you something.
If Robert's not back in the
next service in Hell's Kitchen,
he's out.
I'll cross that bridge
when I get there.
So setting Robert
aside, who did you
think was the weakest performer
in your kitchen tonight?
I'd have to go
with Andy tonight.
He got a little
flustered under pressure.
Right.
Thank you.
Sabrina, Andy, step forward.
Sabrina.
- Yes, chef.
Tell me straight
up why you think
you should stay
in Hell's Kitchen
on the back of your raw pork.
I believe I should
stay in Hell's Kitchen
because I am a team player.
I would not walk off the line
with my team still going.
I buckle down and
keep pushing through.
No matter how many mistakes
I've made in service tonight,
I kept going.
Andy.
Chef.
Straight up, yeah, tell me.
I absolutely own the piece
of crap I did tonight, chef.
But I'm having trouble
with these systems
and I want to learn them
and I know I can learn them.
Unfortunately, tonight
was a real sh*t job.
Just tell me very quickly what
system you're used to working.
It's just a little
bit different, chef.
You make me nervous, that's all.
And so I need to get over that.
GORDON RAMSAY: Come on.
OK.
Let's cut the
bullshit, shall we?
Yes, chef.
Yes, chef.
Both of you, I think back
on every previous service
in Hell's Kitchen and
there's one person who's
lacking the passion and
doesn't care enough to continue
working in Hell's Kitchen.
The person leaving
Hell's Kitchen is Jim.
Sabrina, Andy, back in line.
Jim, take your jacket off.
Big man, let me
tell you something.
I can teach a chef how to cook,
but I can't give you a heart.
You're not the Tin Man and I'm
not the f*cking Wizard of Oz.
Give me your jacket, please.
JIM: Just not there.
I gave it my all
every day, but I guess
that's how he was looking for.
Chef Ramsay wanted to see
me give him back some fire
and that's just not me.
So at the end of the day
when my head hits the pillow,
I know that I never
wavered on who I am.
Get some sleep.
We've got another
busy day tomorrow.
Good night.
Boom, that b*llet flies by
me, splits one of my ears,
and boom, hits Jim
right in the forehead.
I've got to do a better job.
If I can do it, I can do it.
If not, then I'm f*cked.
SABRINA: I think Chef sees
that I have the passion.
I'm getting closer, but it's
anyone's game at this point.
GORDON RAMSAY
(VOICEOVER): At times,
I thought Jim was sleepwalking.
But then I realized
he just had no passion
and that's why it was time for
him to leave Hell's Kitchen.
NARRATOR: Next time--
I don't even care that I could
lose Hell's Kitchen anymore.
I'm scared about losing me.
NARRATOR: Will Robert be able
to return to Hell's Kitchen?
This could be the end.
NARRATOR: And then in an
episode full of surprises--
Oh my god.
NARRATOR: --mystery
VIP guests show up
and are seated at
Hell's Kitchen's
first ever chef's tables.
Don't make me look stupid.
This is your table.
NARRATOR: Then, at dinner, while
one of the underdog chefs--
That's perfectly cooked, yeah.
NARRATOR: --makes a shockingly
favorable impression--
GORDON RAMSAY: Very
nice, those steaks.
NARRATOR: --one of
the front runners--
GORDON RAMSAY: Raw!
NARRATOR: --goes down in flames.
- sh*t!
Raw.
Completely unacceptable.
There's no excuse.
NARRATOR: It's the most
unpredictable dinner service
yet.
- More f*cking plastic wrap.
NARRATOR: Next time--
You're done!
NARRATOR: --on "Hell's Kitchen."
06x06 - 11 Chefs Compete
Watch/Buy Amazon Merchandise
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.