06x07 - 10 Chefs Compete

[bunniefuu]

NARRATOR: Previously

on "Hell's Kitchen."

Off you go!

NARRATOR: In the

calorie challenge--

ROBERT: I take

calorie bites.

NARRATOR: --the

men's performance

was an absolute joke.

What is that?

What a shame.

NARRATOR: The women

were victorious.

Congratulations.

Thank you, chef.

NARRATOR: And during the men's

punishment, Robert became ill.

Call .

[sirens]

NARRATOR: He was

rushed to the hospital

and did not return

for dinner service.

Robert's probably dying.

NARRATOR: Then when the doors

to Hell's Kitchen opened--

This is f*cking embarrassing.

NARRATOR: --in the red kitchen--

Cook the spinach to

order, you lazy cow!

NARRATOR: --Chef

Ramsay pushed Tennille

past her breaking point.

You upset now?

Because you're crap!

You're crap.

NARRATOR: And

Tennille pushed back.

You can dish it but

you can't take it?

Shut your fat mouth.

Shut me in the kitchen!

- Are you gonna keep it shut?

- It's shut.

NARRATOR: She was

given a second chance.

Get back in there!

NARRATOR: But it was too late.

Bring me up the

f*cking chicken.

NARRATOR: Because Sabrina--

Raw pork, undercooked lamb?

I'm fed up with you!

NARRATOR: --had already

sunk their team.

Yes, chef.

It's raw.

NARRATOR: In the blue kitchen--

Raw!

NARRATOR: --Andy failed

miserably on the fish station.

GORDON RAMSAY: It's

like a f*cking b*llet!

NARRATOR: And Jim--

It's like this

dead corpse inside!

Show some emotion, will you?

Or piss off.

NARRATOR: --was

asleep on the job.

Switch it off!

You, f*ck off, will you?

NARRATOR: There ended up

being no winning team.

The red team nominated--

Sabrina.

NARRATOR: And the

blue team nominated--

I have to go

with Andy tonight.

NARRATOR: --for elimination.

Step forward.

NARRATOR: But Chef Ramsay

felt that another chef--

Jim.

NARRATOR: --lacked

the heart to continue.

GORDON RAMSAY: You're

not the tin man,

and I'm not the

f*cking Wizard of Oz.

I can't give you a heart.

NARRATOR: And Jim

lost his opportunity

to become the head chef of

Araxi Restaurant and Bar

in Whistler, British Columbia.

[theme music]

NARRATOR: And now, the

continuation of "Hell's

Kitchen."

[music playing]

Are you all right?

SABRINA: I totally

dodged a b*llet tonight.

I think I heard

the whistle of it.

Ladies, I screwed up.

But give me a chance tomorrow.

- It's done now.

It's done.

I think if I put up one

more undercooked anything,

Chef Ramsay is going

to tan my hide.

I think we need to

get rid of Robert.

Overnight hospital

stay is no joke.

ANDY: If Robert was

to not be on the team,

I think we'd have a

better cohesive team.

I'm happy to lose to you.

I'm happy to lose to anybody

else, but not Bigguns.

I hear you.

[music playing]

NARRATOR: Morning arrives

in Hell's Kitchen,

and there's still

no sign of Robert.

VAN: All right.

Let's do it.

NARRATOR: But the

men are ready to take

their chances without him.

VAN: What the hell is this?

In Hell's Kitchen, man,

it's crazy cause you

never know what's coming next.

TENNILLE: I'm thinking we've

got to reach in and pull

out live lobsters or something.

Right.

Good morning.

CONTESTANTS: Morning, chef.

It's time to push each

and every one of you

further in terms of creativity.

That brings us to

our next challenge.

Scott, Heather, please.

AMANDA: Holy crap.

- Is that a craps table?

- Uh oh.

I don't gamble for a reason,

because I'm not good at it.

We're going to have a little

bit of fun throwing dice.

One for the red team,

one for the blue team.

Notice they have letters on.

You'll each get to

roll the dice once,

then you've got to

choose an ingredient

beginning with that letter.

Each team will come

up with one dish.

Just make sure the

ingredients you

select complement each other.

I don't want Dijon mustard

served over a baked banana.

Let's go.

Step forward and let's begin.

NARRATOR: Today, Chef

Ramsay is testing the chefs'

spontaneity and creativity.

In part one of the

challenge, each chef

will choose an

ingredient that will be

included in their team's dish.

Right, ladies.

Seeing as you won the challenge

yesterday, you'll throw first.

NARRATOR: They

will have to choose

carefully to ensure

the ingredients they

select complement each other.

GORDON RAMSAY: R.

Rabbit.

Rabbit.

SUZANNE: You can do so

many things with rabbit.

We can build off of that.

It's great.

Happy with that choice?

Absolutely.

GORDON RAMSAY: Good.

SABRINA: It was a good one.

You know, they're so

cute and cuddly so they

got to be good to eat.

Right.

Amanda.

Off you go.

H.

AMANDA: H. Haricot verts.

- Haricot verts.

Thank you.

Nice!

SUZANNE: Who doesn't

love green beans

with their rabbit tenderloin?

GORDON RAMSAY: P.

DAVE: As the girls

began rolling the dice--

Potatoes.

DAVE: --and slowly

building their dish--

GORDON RAMSAY: G.

ARIEL: Garlic.

GORDON RAMSAY: Garlic.

I like that.

DAVE: --it was quite

clear that they just

had all the components

of a classic dish.

Oh, H.

Ham hock.

Nice.

Right, ladies.

Your dish will consist

of rabbit, haricot verts,

potatoes, garlic, and ham hock.

Very good.

Rustic.

Great throws.

TENNILLE: That sounds tasty.

That sounds like something

you could work with.

NARRATOR: The women

have worked together

to come up with a

list of ingredients

that complement each other.

Now it's time for the

men to get rolling.

GORDON RAMSAY: Gentlemen,

you'll be having one extra roll.

Robert is still in the hospital.

Right.

Here we go.

Big money.

Oh.

H.

ANDY: I got H, and I'm

thinking Henrietta Hippo.

It's difficult when

you're under pressure.

I'll go haddock.

GORDON RAMSAY: Haddock.

Good.

Good, good, good.

KEVIN: Haddock is very

easy to work with.

A very versatile fish.

Perfect.

Good start.

GORDON RAMSAY: And F. What

goes well with haddock?

F. Come on, Dave.

I'm thinking fennel

right off the bat.

I do a dish with braised

haddock and fennel.

Dave, please say fennel.

Dave!

Fennel, fennel.

GORDON RAMSAY: Come on.

Figs.

I don't know.

GORDON RAMSAY: Figs.

Ah.

Fig?

You f*cking kidding me?

Figs and haddock.

Right.

[laughs]

Ay yi yi yi yi.

Van.

And A.

Angel-- angel hair pasta.

Angel hair pasta.

SUZANNE: Very nice call.

[laughs]

That's an ingredient.

It's not the best

answer in the world,

but hey, it's not figs!

GORDON RAMSAY: A!

Apples.

Apples.

KEVIN: So I say apple.

Probably wasn't a good

thing, but oh well.

We're already in the sh*t.

Let's get a little

further in the sh*t.

GORDON RAMSAY: T.

- Tomatoes.

- Tomatoes.

Right, blue team.

Haddock, figs, angel hair

pasta, apples, and tomatoes.

Right, five ingredients.

minutes to cook that dish.

Yes?

- Yes, chef.

Yes, chef.

Off you go.

NARRATOR: While the

clock counts down,

it's time for part

two of the challenge.

Each team must now

divide up the workload

and turn their ingredients

into an impressive entree. --

Like, I see this

smear of garlic right

here, and potatoes--

ARIEL: Scattered

around the plate?

SUZANNE: Yeah, I like it.

Our dish is solid

from the get go.

Our ingredients very much

play off of each other.

So all we have to

do is cook it now.

Let's go.

NARRATOR: The red team

is off and running.

Meanwhile in the blue kitchen--

KEVIN: The fig is

f*cking us up, man.

How are we going to

put figs with haddock?

I have no idea.

I'm hollowing out a few.

I'll dice a few.

I think Dave is definitely

compensating because he

felt bad about the figs.

DAVE: Got these perfect

little big cups.

I got this kind of fig.

Got figs for roasting.

I got that kind of fig.

Figs are rich

and, like, so nice.

NARRATOR: While the men continue

to figure out their dish--

Working hard, baby.

Working hard.

NARRATOR: --the women know

exactly what they want to do,

and everyone has their job.

No, no, no.

Keep it cooking in there.

NARRATOR: But Suzanne

wants to do a little more.

Flavor city.

Suzanne has to put her

fingers in everything.

When you turn a potato,

cut a quarter first.

The mouth from

Suzanne has to stop.

Do you want to do

this, or I've got it?

I can do it.

As much as everybody

can't tolerate me,

I can't tolerate them.

NARRATOR: Though there

may be one too many

cooks in the red kitchen--

- All right.

Now we got to get it all in.

NARRATOR: --the women's

dish is progressing nicely.

Are these ready?

Yeah, yeah.

They're perfect.

NARRATOR: Meanwhile, the men

are trying to find a way to make

the figs work in their dish.

I'm going to use your scraps.

Yeah, yeah, yeah.

How we doing right here?

Whoa.

I just put figs in there.

See, it's not bad, right?

Surprisingly.

I was in shock.

I had to have everyone taste

it to make sure they were

tasting what I was tasting.

These are delicious.

Isn't that f*ck--

That's f*cking awesome, dude.

That's pretty good, bro.

When I tasted that sauce,

I knew we-- we had a chance.

NARRATOR: With only

minutes left in the challenge,

the men have finally

settled on their dish.

Meanwhile, the women are putting

the final touches on theirs.

ARIEL: Ladies, come taste

this garlic puree, please.

Great.

Tastes like garlic.

ARIEL: Perfect.

Lot of flavor.

Thank you.

I ain't ever made

no garlic puree,

but that thing need

to be balanced out.

All you taste was garlic.

I think you should

add a touch of sugar

to it, just to

balance a little bit.

ARIEL: Tennille doesn't know

what she's talking about.

This is a strong but

good garlic flavor.

Did you put the sugar in it?

ARIEL: No, it's done.

I'm ready to plate.

Two and a half

minutes to go, yes?

Oh, f*ck!

ARIEL: How's the haricot verts?

Right behind you.

Last minute.

VAN: Hurry up.

Hurry up.

Hurry, hurry.

AMANDA: Oh, that

looks gorgeous, Ariel.

DAVE: Where do you want

the figs, around it?

On top.

Just one right in the middle.

AMANDA: Oh, that

looks gorgeous, Ariel.

GORDON RAMSAY: , , , , .

And stop.

Wow.

Well done.

Right, ladies.

What is it, please?

This is a pan

roasted tenderloin

and leg of rabbit and

roasted garlic rosemary puree

that also has some of

the ham hock stock.

VAN: I look over

at the girls' dish,

it's so beautiful it looks

like it came out of a cookbook.

GORDON RAMSAY: I thought the

leg was going to be slightly dry

the way it was cooked, but no.

It's moist.

Cooked to perfection.

GORDON RAMSAY: Garlic

puree is very strong.

KEVIN: Once Chef Ramsey

honed in on the garlic,

I was hoping that

that was our one

saving grace because

by looks alone,

their presentation was perfect.

Right, gentlemen.

What is it?

OK.

We have a braised haddock

and a tomato and fig sauce.

The fig was to sweeten

the acidity of the tomato.

Very clever.

KEVIN: And then we have the

angel hair pasta on the bottom.

The dish is delicious.

Nice.

Very tough decision, because

both dishes are delicious.

The winning dish

is the blue team.

Yeah!

DAVE: I picked figs

with fish, and we won.

Yeah!

ANDY: We're like the

MacGyver of cooking.

Just throwing everything

together and all of a sudden

you got a b*mb and a nice dish.

Woo!

GORDON RAMSAY: Ladies, there

is such an overpowering

strength of garlic

that's completely

obliterating anything I taste.

TENNILLE: I sure as hell told

Ariel about that garlic puree.

I still taste garlic right now.

Gentlemen, well done.

ALL: Thank you, chef.

Let me just give

you a little insight

to the phenomenal reward.

You'll be departing for Vegas.

Yeah!

Vegas, yeah!

Plane's waiting.

We're going to Vegas, America.

Never been there.

Las Vegas!

GORDON RAMSAY: Ladies, your day

is going to be quite miserable

because today is delivery day.

Trucks are going be arriving.

So when you hear that horn

honk, get out there, yes?

We're going to be unpacking

boxes, restocking shelves.

I want both these

kitchens cleaned,

ready for our next service.

Yes, chef.

OK.

Off you go.

I'll go get some soap.

Punishments are

the worst ever.

[truck horns]

That would be for us.

Come on.

Got a delivery.

Outside.

SUZANNE: Delivery

day is no joke.

There is an extravagant

amount of food,

and we all have to carry it.

All right, here.

Let's just get it off.

Oh, fun.

AMANDA: Lemons under the

truck, under the cars.

What a way to start

off a delivery.

Oh, no!

Oh, that's cute.

All right, ladies.

We're going to

leave y'all to it.

Y'all take it easy.

I want to throw these

lemons at those guys.

Vegas, baby.

[music playing]

VAN: Las Vegas!

DAVE: This is hot.

[laughter]

Here we go, boys.

I was a Vegas virgin,

you know what I mean?

And now I'm like a wild

mustang chomping at the bit!

Yeah, Las Vegas!

Woo!

I love Las Vegas.

Yee-haw!

VAN: It said "Hell's

Kitchen Chefs," yo!

Holy sh*t!

Hell's Kitchen, boys!

Woo hoo!

There it is.

We're there.

VAN: People work

their whole life

and don't get that

kind of respect,

and we pulled it off

today and now we're here.

I think that sign's

for us, but I'm not sure.

That's us!

NARRATOR: While the men can't

wait for their night to get

started--

We've arrived, brother!

NARRATOR: --the women can't

wait for their night to end.

I'm done.

I'm over this.

This punishment, I think, has

been the worst punishment.

We have been working since this

morning carrying dry goods,

doing inventory, prep

for both kitchens.

Just when you think

your day is over--

Ladies.

Hello.

--it's not over yet

in Hell's Kitchen.

Here it is, my wine.

SABRINA: Oh, god.

No.

Let's go, ladies.

My back and my shoulder

is so sore from carrying

pound boxes all day long.

It's terrible.

So how was your day?

It's probably my

shittiest day here yet.

Get some sleep.

You'll need it.

I am so ready just to crash.

NARRATOR: While the women try

to sleep off an exhausting day

of punishment, the men have

just begun to reap the rewards

of being VIPs in Las Vegas.

Let's do it.

DAVE: Here we are at

Palms Casino and Resort,

living like kings

in a VIP suite.

There's Jacuzzis everywhere.

There is a bar set up with

a basketball court in it.

Nothing but net!

When you're cruising

Chef Ramsay style,

you're cruising high style.

It's insane.

KEVIN: Figs and haddock!

Tomatoes, apples!

Woo!

[music playing]

[snoring]

[horn]

TENNILLE: I'm sleep.

S-L-E-E-P.

[horn]

Now you know what I am?

Awake!

This is some f*cking bullshit.

I don't want to f*cking

hear it right now.

Just do your job

and get it done.

Thank you.

Have a nice night.

Night!

You see, it's night!

NARRATOR: After a

night of little sleep,

the women head down for prep.

Oh.

NARRATOR: Not fully recovered

from yesterday's punishment.

TENNILLE: Two H's.

Lot of hustle, lot of heart.

ARIEL: I don't need

to hear it right now.

The spirits of our

team sucked right now.

My f*cking back is k*lling me.

AMANDA: We're all tired.

We all hurt.

Oh, my back is so tight.

What up, ladies?

What's up, girls?

Working hard?

I feel sorry for the girls.

We were living life

to the fullest,

, and the girls been up here

working, working, working.

Oh, I'd be mad.

Ham hocks.

Pork bellies.

TENNILLE: I hope

the boys, they are

really, really, really tired.

NARRATOR: Clearly, the women

haven't exactly missed the men,

and there is someone the men

aren't exactly missing either.

ANDY: Where's Bigguns?

Not here.

VAN: Blue team, we

don't need Robert, man.

We definitely bonded

while we were in Vegas,

and we're coming back into

service ready to kick some ass.

NARRATOR: It's two hours

before dinner service,

and the men may be down a man--

Game time, game time.

NARRATOR: --but

they are unfazed.

Meanwhile, in the red

kitchen, there's one chef

the women would like to lose.

Hustle with the quickness.

[laughter]

I really don't

need anyone to tell

me that if I do

something faster,

it will get done quicker.

Why is it so funny

that I said that?

I'm not laughing at you.

SUZANNE: Oh, girls

are so bitchy.

I'm not f*cking stupid, man.

I know what you're

laughing about.

[laughter]

- Right now it's about us.

- Yeah.

It's not Andy.

It's not Dave.

It's not Van.

It's not Kevin.

It's us.

I think the team

dynamic is definitely

different with Robert gone.

KEVIN: We're not worried

about being a one man down.

DAVE: We're a four man team.

You need carrots?

I feel real good about the team.

It seems like with Robert gone,

we've been doing much better.

minutes.

DAVE: I'm stoked, man.

I love it.

I got confidence, finally.

Woo woo!

NARRATOR: But it's not

exactly a hero's welcome.

Perfect timing.

On cue.

Of course.

Of course he's back.

And it just-- it's k*lling me.

I'm pissed!

What's the word?

They said I have a

small heart for my body.

Really?

ANDY: He makes himself

look like an idiot.

I wanted to say to

him, eat a salad.

How you boys doing?

VAN: We done went to Vegas.

We were hanging out.

Now all of a sudden, he's back.

It just doesn't seem right.

What's up, fellas?

These guys don't

care if I'm back.

But that's fine.

Make sure that we take

all the plastic wrap

and everything off of it.

ROBERT: I have no friends here.

I know that.

I don't want any friends here.

Be right back.

There's no team behind me.

I feel like I'm on a

f*ring squad right now.

Preying on the weak, coyotes

turning on their own, man.

Gives me more reason to

kick their f*cking asses.

All right, anybody

need anything?

I want Robert to be healthy.

But as a team member, he's got

to f*cking pull his weight.

[music playing]

GORDON RAMSAY: Good afternoon.

- Hi, chef.

Gentlemen, good afternoon.

Good afternoon, chef.

GORDON RAMSAY: Right.

How are we?

- Good, chef.

Good.

Robert.

Yes, chef.

How are you feeling,

more importantly?

The doctor did

tell me you didn't

have a heart att*ck,

thank God, but you

got to know your limits.

- Welcome back.

Yes, chef.

GORDON RAMSAY: Right.

Tonight for the first time

ever in Hell's Kitchen,

we're going to have chef tables.

We're going to have

the most amazing chef

table here in the blue

kitchen and over there

in the red kitchen.

I put my neck on

the line tonight

because I've invited executive

chefs from both my restaurants,

two out of New York and

two out of West Hollywood.

So on your toes tonight.

KEVIN: Those chef

tables, they're,

like, right on top of us.

So I think he's going to be

nailing us to the wall tonight.

GORDON RAMSAY: And don't

make me look stupid in front

of my f*cking team.

Is that clear?

Yes, chef.

Right, JP.

Look out for my VIP guests, yes?

Absolutely.

GORDON RAMSAY: Let's go.

Open Hell's Kitchen.

[music playing]

NARRATOR: Tonight not only is

the dining room fully booked--

WOMAN: To Gordon.

NARRATOR: --but for

the first time ever,

Chef Ramsay is allowing

chefs tables in his kitchen.

I'm really excited that we

have a chef's table tonight,

and I'm even more excited

that I get to work

on apps right next to it.

Two cappellini, one

risotto, one-- sorry.

Shall we?

NARRATOR: Chef Ramsay's chefs

from his New York and Los

Angeles restaurants will

be able to closely examine

the inner workings

of the kitchen.

This is your table.

NARRATOR: Each of

these VIP tables

will be offered

menu recommendations

from the Hell's Kitchen

chefs throughout the evening.

Where you belong

in the kitchen.

Yeah, I know.

Exactly.

I want to make sure you

guys got taken care of.

Because if you don't, that

would be the worst possible case

scenario.

- Right.

We're going to

work it out for you.

- Looking forward to it.

- Thank you.

Thank you.

- Dave.

What's the appetizer

for the chef table?

Two risotto.

GORDON RAMSAY: Thank you.

Did we order risotto?

No.

Do we get any choices?

DAVE: I'm going to

admit to being nervous.

There are some amazing

chefs staring at me,

so I just got to do a great job

and just not f*ck up tonight.

NARRATOR: The chef's

table in the blue kitchen

has been waited on, while the

chef's table in the red kitchen

is just waiting.

Ariel!

The chef's table arrived

nearly minutes ago.

Yes, chef.

GORDON RAMSAY: No introduction,

no recommendation, nothing.

Sorry, chef.

ARIEL: When Chef Ramsay yelled

at me, it was like, oh, sh*t.

Like, this is how it's

going to be tonight.

Ariel, nice to meet you.

Sorry, my hands

are a little wet.

Nice to meet you.

Appetizers today.

Any time that you

have to perform

in front of other professionals,

it's nerve wracking.

But it is something

that I thrive on.

Two scallops, one king crab.

- Yeah, beautiful.

ARIEL: Beautiful.

NARRATOR: Ariel begins

cooking her appetizers

as Dave is completing his.

GORDON RAMSAY: Come on, Dave.

Push it out.

- One minute.

MAN: How long on

those two risotto?

Here comes the

risotto right now, chef.

CHEF: Trooper, hanging

in with the broken arm.

DAVE: I am worried about

being the first person

to serve the chefs.

If I fall down, the

whole line falls down.

Here's two samples of

the risotto for you

to try right now.

Not bad, huh?

CHEF: Thanks, Dave.

DAVE: It felt great to get

compliments from such highly

esteemed chefs.

GORDON RAMSAY:

Very nice risotto.

- Thank you, chef.

- Good start, Dave.

Good start.

DAVE: But it felt even

better when Chef Ramsay told

me that my risotto was perfect.

GORDON RAMSAY: Stay like this.

Oh my god.

This could be a miraculous

f*cking start, yes?

Let's go.

NARRATOR: Dave has impressed

the chefs with his appetizers,

and now it's Ariel's

turn to do the same.

Here you go.

Two scallops.

- It's great.

Thank you.

ARIEL: It's definitely

a good thing

if I impress Chef Ramsay's

executive chefs because they

definitely have clout.

It's the king crab cappellini.

The priority number one for me

right now is me and my career.

Good.

Beautiful.

CHEF: Yeah.

Bon appetit, Stew.

We've got scallops

each, which is nice.

Eat scallops every

day of our lives, huh?

A bit-- bit harsh on the old

sear on the scallops, maybe.

Just slightly around the end.

They're a little bit burnt.

ARIEL: I didn't check it.

I should've checked it.

More salt. f*cking more salt.

More salt. More salt.

CHEF: Simple things are always

the hardest to get right,

I suppose.

They just weren't

seasoned enough.

Service please.

NARRATOR: Just minutes

into dinner service--

The crab's delicious.

WOMAN: Yeah.

NARRATOR: --both

kitchens have served

over half their appetizers.

Fattening, heart

clogging good.

NARRATOR: And the blue team is

ready to move on to entrees.

Four covers, table four.

Don't stop working, Andy.

You're like a policeman

staring at me, trying to give

me a f*cking parking ticket.

f*ck off, will you.

On order, two sea bass,

one lamb, on halibut.

Yes, chef.

VAN: I've had a lot of

experience with fish.

I'm a fish chef

at my restaurant.

So I f*cking can cook some fish.

How long on the sea bass?

Right now.

How do I get this out of

here without breaking it?

Very delicately.

VAN: Coming right now, chef.

Go, please.

Come back.

NARRATOR: Van has

successfully sent his food out

to the dining room.

WOMAN: What is the

thing atop the fish?

Do you have any idea?

NARRATOR:

Unfortunately, it's not

exactly what the diner ordered.

What is that?

WOMAN: I think that's,

like, wax paper.

- No, I honestly do apologize.

- Oh, f*cking it.

What table?

JP: For the ladies.

One of the ladies got plastic.

GORDON RAMSAY: Oh, f*cking hell.

Oh, guys.

f*cking hell!

Come on.

What is that?

sh*t!

VAN: What is it?

GORDON RAMSAY: You

taste it, then.

You tell me what it is!

f*ck.

You sent plastic

out to the table.

I mean, hello, McFly.

Van!

I can fire a

new one right now.

I got it ready.

That f*cking had

paper in mother--

I don't know why they have

them wrapped up like that.

Hurry up!

Get it in!

We're ready.

ROBERT: Like, somebody could

have ate that, choked on it,

and d*ed.

You want that on your shoulders?

What do I say to

the customer, Van?

I don't know.

That's-- I'm sorry, chef.

What just happened, man?

Standing there

like a f*cking idiot.

Concentrate, please!

Yes, chef.

NARRATOR: While Van starts

over on his fish order,

in the red kitchen Sabrina and

Suzanne get going on entrees.

Away now.

Salmon, halibut,

rabbit, lamb, yes?

Yes, chef.

Salmon, halibut, rabbit, lamb.

Got 'em all?

I'm holding strong.

Salmon.

Halibut.

Salmon, halibut.

Suzanne, I'm not actually

sure what she did tonight.

SUZANNE: Sabrina!

What?

You got to keep

everybody talking.

Just be peppy!

Suzanne was being fake busy.

Pretty soon chef

will see it too.

Move your ass, Sabrina.

Yes, chef.

Fudgesicle.

NARRATOR: Entrees are now

leaving the red kitchen.

One halibut.

Let's go.

NARRATOR: But at

another blue table--

Yeah.

There's a piece of paper--

Oh, not again.

--upon which my

olive crust is seated.

Yeah.

No.

It's not the first time.

NARRATOR: --there's

a familiar complaint.

Chef, there-- it's

another plastic.

What table?

Table blue.

GORDON RAMSAY: Oh, come on.

It's just not possible.

Hey, guys!

Yes, chef.

GORDON RAMSAY: All of you!

Stop!

And you.

Hey, big boy.

Come here.

All of you.

I begged for f*cking

concentration.

I begged for f*cking focus.

And now for the

f*cking second time,

more f*cking plastic wrap!

sh*t!

They're not little

bits of plastic wrap.

It's whole f*cking layers!

- Yes, chef.

- Hey.

f*ck off.

Stop looking for excuses

and check everything.

VAN: I'm serving plastic.

I'm better than that.

- One bass refired urgently.

- Three minutes.

Give me three minutes.

NARRATOR: While Van

is starting over

on fish, in the red kitchen--

I'm coming on a

minute on the lamb.

Here I come then.

NARRATOR: --the women

continue to push out entrees.

What is this?

Look at me.

They've got fresh

garnish with a dirty pan.

So the garnish is left in there,

the residual bits of crap--

Yes chef.

By the time the fresh one's

cooked, what happens to that?

Burnt, chef.

Because you can't

be bothered to bend

down and get a clean pan.

- No, chef.

- Pig!

- Yes, chef.

I do what I always do.

Yes, chef.

No, chef.

Come on, Sabrina.

SABRINA: I need two

and a half minutes.

NARRATOR: While

Sabrina tries to get

control of her garnish

station, the blue team--

Service, please.

NARRATOR: --is completely

focused on entrees.

You got a cod?

Let's go.

Fire it.

Fire it.

NARRATOR: So focused

that they've forgotten

some very special diners.

Think they're going to

come by and check on us?

GORDON RAMSAY: Dave.

DAVE: Yes, chef.

Chef table have been waiting.

What's happening there?

- Van.

VAN: Yo?

Now I got to go run over

to the executive table.

I'm not scared to

talk to people.

This is No sweat.

- What are y'all having?

I don't know.

What do you got?

We have no idea.

I got sea bass, a salmon,

a halibut, and a cod.

That's it?

What do-- I mean,

what do you do to it?

All right, the sea bass is

crusted with a pistachio crust,

and it's-- it's all right.

It's not that good.

No?

VAN: OK.

And the salmon's like a--

it's a braised baby Ramon--

baby Romaine lettuce.

I got other things going

back at the fish station,

and here I am messing up in

front of the executive chefs

over here.

- Not too long, Van.

We're in the sh*t, big boy.

- All right.

I got to go.

What do y'all want?

I'll have the sea bass.

CHEF: I'll go with the halibut.

- Halibut, sea bass.

- Yeah.

All right.

Ay-ya.

NARRATOR: Van has finally

taken the fish orders.

But over in the

red kitchen, Amanda

has already delivered

the salmon and halibut

to their chef's table.

CHEF: It's actually really nice.

NARRATOR: But that,

of course, is not

the only table the red

kitchen is responsible for.

Two salmon, one sea

bass, one chicken.

Why are we dragging?

It's what really kills me.

I turn my back and

it just goes flat.

You should have salmon working.

- Yes, chef.

I do have another

one working, chef.

SUZANNE: How long

on that, Amanda?

Give me one minute.

It's like, ah, I just

want you to shut up.

I know how to cook fish.

You leave me alone

when I'm cooking.

At least get this

sh*t in a pan, though.

That's what I'm doing.

GORDON RAMSAY: Salmon,

halibut, and one chicken.

NARRATOR: Thanks to Amanda--

I'm behind you.

NARRATOR: --and Tennille--

Here's the chicken.

NARRATOR: --entrees are once

again leaving the red kitchen.

Service.

NARRATOR: Meanwhile,

back in the blue kitchen

Robert is struggling

with the lamb.

GORDON RAMSAY: Rabbit,

lamb, halibut, salmon.

Yes.

GORDON RAMSAY:

Where is the lamb?

ANDY: It's like

"Silence of the Lambs."

Everywhere just slices of lamb.

Here, here, here, here.

There's oil everywhere.

Just give me a

wipe on the ground.

Watch behind, chef.

Man.

- Robert.

ROBERT: Yes, chef.

I want a bit of explanation.

This is on the same table.

Two lamb, one

medium, one normal.

There we go.

And then meat thinner

than the bone.

I'll go to this table,

I've got a bit of I'm

not too sure there.

I swear to you that's

how it cut off the bone.

Is that the best you can do?

Hell no, it's not the best--

Well, give me

the f*cking best!

I am, chef.

ANDY: Robert's gone through

more services than any of us.

He should have this sh*t.

I need the meat to be

double the size of the bone.

I feel like sh*t.

But me giving you

% is still better

than half the people in here.

Urgently!

Yes, chef.

NARRATOR: While Robert

starts over on his meat,

in the red kitchen Chef

Ramsay's executive chefs

dig in on theirs.

The lamb's good.

NARRATOR: And the red team--

Last two times.

NARRATOR: --has the

finish line in its sights.

One halibut, one cod, one

rabbit, one tagliatelle.

Yes, chef.

AMANDA: Ariel!

Do I got the pasta?

Yeah.

Can you hold on one second?

AMANDA: My fish needs pasta.

When I'm yelling for the

pasta, I need somebody

to stick that sh*t down.

I don't know how

many f*cking times I

asked for f*cking pasta.

TENNILLE: I got

the rabbit ready.

I'm not worried about that.

I'm waiting for

my f*cking pasta.

It ain't my fault. f*ck that.

Don't start

flaking now, Amanda!

Yes, chef.

I'm waiting for the pasta, chef.

- Right here.

Coming.

Amanda is freaking out.

Just chill.

Take it easy.

- Are you tired, Amanda?

No, chef.

GORDON RAMSAY: Well,

f*cking wake up!

AMANDA: The pasta ain't ready.

Sorry, chef.

Not me.

It's your princess.

I don't have pasta yet.

I'm checking it.

Don't worry about it.

GORDON RAMSAY: You've

got two tables left,

and it's like giving birth.

NARRATOR: With the red kitchen

stalled on Ariel's pasta,

Chef Ramsay head to the

blue kitchen in search of--

Halibut, salmon, rabbit, lamb.

NARRATOR: --well,

just about anything.

ROBERT: I'm carving the rabbit

and the lamb right now, dude.

When you carve the

rabbit, I don't want it

shredded like a dog's dinner.

I'm going up with the halibut.

Cod's coming, chef.

Rabbit!

Right behind you, chef.

I need scallops.

That tagliatelle

coming too, Kevin?

KEVIN: Yes, chef.

CHEF: Let's go.

f*cking raw!

Ayi.

GORDON RAMSAY: All of you!

Come here, come here, come here.

Come here!

Kevin, you're starting

to piss me off.

Put it down!

When I ask you to stop

what you're doing,

you better f*cking stop it.

Come here!

Cocky.

Out of the way.

f*cking raw!

Happy now?

You're standing there

tossing your tagliatelle

to make yourself look good.

I'm serving raw rabbit.

sh*t.

KEVIN: Understood, chef.

You!

f*ck off, yeah?

ROBERT: Yes, chef.

Don't start acting

like a baby over there.

- I'm not acting like--

- Shut it!

Switch it off!

All of you, you're done!

NARRATOR: Robert's

raw rabbit puts

an ends to the blue team's hope

of a complete dinner service.

Meanwhile, over in

the red kitchen--

Last table.

NARRATOR: --the

hope is still alive.

SUZANNE: Lamb's coming.

Behind you.

- Chicken.

- The lamb is pink.

Service, please.

Clear down, ladies.

AMANDA: Yes, chef.

GORDON RAMSAY: Well done.

- Great ass service.

- Right?

AMANDA: Guys, in your face.

That's what you get for

going to f*cking Vegas.

DAVE: This is very painful,

to just go down in flames,

especially having the

chef table in the kitchen.

OK.

We got off to our

best start yet.

But then in the middle

of service, bam.

We lost focus.

I asked both chef tables,

OK, for their comments card.

Both chefs sitting

in the red kitchen

said they'd be happy to return.

And both chefs in

the blue kitchen

said thanks but no thanks.

The ladies were more

hungry for it tonight.

So the blue team,

you clearly lost.

Van, well, fish wasn't

your friend tonight.

I'm sorry.

Robert.

Cut the lamb too thin, and I'm

holding a f*cking rabbit still

with fur on.

There was one chef

that stood out tonight,

and he did it with one arm.

Dave gave your kitchen

a chance to win.

You moved in front of the

red kitchen with appetizers.

Dave, clearly the

best of the worst.

Think of two of your team

that's up for elimination.

Yes, chef.

Off you go.

[music playing]

ROBERT: Yes, I

had a bad service,

but I do not deserve to go home

because there's people here--

like Andy-- that are

not better than me.

I don't think me or

Van should go home.

Yes, based on today's service,

we should be up there.

Based on a collective, how many

times has Andy been up there?

Do you want weak, or you

want strong with you?

DAVE: Robert and Van

had the worst service.

But Andy has been a weak link.

Why do you think

you should stay?

I don't want to go up there.

I don't think I should

be up there today.

I think I've been

up there enough.

I'm the guy who will do

anything, anytime, anywhere.

That guy's a lazy m*therf*cker

eating Twinkies and chicken pot

pies all day long.

You've been up

there three times.

You want my

opinion, I give it to.

ROBERT: I'm telling

you my opinion.

ANDY: Hey, you want me to talk?

I'll talk.

That's your problem.

You don't listen.

ROBERT: You don't listen.

f*cking talk all the time.

ROBERT: You're going

to be a [inaudible]..

I'll bet my whole damn savings

account that you ain't ever

going to win this, all right?

Whether it be me to not win it,

you damn sure ain't winning it.

DAVE: Robert decided

it was time to just

strip Andy of all his

dignity, and he laid into him.

Has anyone told you they

hate working with you?

So what?

Suck a d*ck.

Suck a d*ck.

Suck a d*ck.

I have to give it up to Andy.

If somebody said that

to me, I probably would

have put my cast in his face.

Hey, Robert, the day you

get the success I have,

give me a f*cking call.

ROBERT: --so successful, you've

been up there three times

you cocksucker.

Oh, god.

I have to think fast right now.

If I choose incorrectly,

it could really

put me in a bad position.

Why don't you just

surprise us, Dave?

Holy sh*t.

[music playing]

Right, Dave.

First nominee and why?

My first nomination is Robert.

Robert.

DAVE: Because he had a

week service tonight.

He's had some health problems,

and I'm concerned about him.

GORDON RAMSAY: OK.

Second nominee and why?

Based on tonight's

performance,

I'll be nominating Van.

GORDON RAMSAY: Van.

Right.

Van, Robert, come

forward please.

Before we go any further.

Andy, come here, you.

Thank God.

What was that, Robert?

Thank God he's up here.

GORDON RAMSAY: Andy.

Yes, chef.

I can't feel that

standing in front of me

right now is

Whistler's head chef.

That's me being blunt.

Now, Van.

Yes, chef.

Plastic?

It-- no excuses.

No excuses.

Have you peaked?

No!

You got something

years in this business.

You can spot talent.

- Do me favor.

Get back in line.

Thank you, chef.

Right.

Robert.

Tell me why you think you

should stay in Hell's Kitchen

on the back of that performance.

My history here on

"Hell's Kitchen," never

been up on the block once.

And I'm disgusted

that I even share

the same f*cking stage with

this guy right here, all right?

Been there three times.

Not there for the team.

Always f*cking around.

Chef, could I address

that for a second?

Yeah.

If you ask, my whole team,

they'll all tell you that he

does nothing during the day.

He barely does anything.

You f*cking fly--

ANDY: He says--

--underneath the

radar all f*cking night.

ANDY: He-- he says he

"reserves his energy,"

which means he does sh*t.

ROBERT: Yeah, and then

all f*cking night,

you're on desserts,

f*cking hiding from chef.

At least my fat ass is--

I was assisting you.

What were you doing?

You're f*cking like, hiding.

Oh, chef.

NARRATOR: Cleaning up your oil

and cleaning up your lamb sh*t.

Whatever.

Fact is you don't

like being told

that you f*cking don't have it.

I don't need to f*cking

have your respect.

Dude, you don't got it.

If you win "Hell's Kitchen," I

f*cking hang up my f*cking chef

clothes for life.

- You should do it now.

ROBERT: You hear me?

GORDON RAMSAY: OK.

My decision is Andy.

Get back in line.

Oh, god.

Robert, take your jacket off.

And the reason being,

big boy, you've

had more services in Hell's

Kitchen than any of these.

And that last dish you sent

me this evening, it was raw.

You'll see me again

as a chef, you know it.

I can't wait to see you again.

And thank you for trying.

Thank you.

Andy, your time is coming, man.

Guarantee it.

I left "Hell's Kitchen" last

time because of my health.

I have pericarditis, which

leads to heart disease.

It was an honor just to

be invited to come back.

Fat boy with a dream is back.

I felt like I was under

a lot of pressure.

Robert and Jim,

you produced nothing.

ROBERT: I may have

lost it a few times.

What the f*ck you

talking about, man?

Push me.

Push me.

What did I say to you?

No f*cking way!

I almost d*ed last time

for this f*cking sh*t.

And fought fall back.

GORDON RAMSAY: Robert.

Well done.

ROBERT: Woo.

Big Daddy's back.

I damn sure say that Gordon

Ramsay and "Hell's Kitchen"

changed my life for the better.

But I'm going home

and just focusing

on my career and my health.

And they better watch

out because three times

is the charm.

GORDON RAMSAY: OK.

Get some sleep.

We've got one busy day tomorrow.

Goodnight.

ANDY: These guys think

I'm the weakest link,

so I got to get my A-game.

I have f*cking another bad

night, I'm out of here.

VAN: I got lucky.

I can't screw up.

Like, no more dinner services.

Concentrate, keep my head

down, and do what I came to do.

I came here to win.

GORDON RAMSAY: Robert's closing

plea was quite entertaining,

but I'm not looking

for a performer.

I'm looking for a head chef,

and Robert is not that guy.

NARRATOR: Next time

on "Hell's Kitchen--"

It's about the f*cking team!

NARRATOR: --the chefs

are out for blood.

I will absolutely crush him.

NARRATOR: The blue

team turns on--

Andy!

I'm going to k*ll that kid.

There's no way in hell

he's getting another chance.

VAN: Help ain't coming.

NARRATOR: And the red

team wants to get rid of--

Suzanne!

ARIEL: That bitch,

she's so stupid.

SUZANNE: Oh, girls

are so f*cking catty.

I'm gunning for Suzanne.

NARRATOR: But when

their plans backfire,

all hell breaks loose.

Why can't you work together?

Raw!

It's stone f*cking cold!

You're confused and you're

on the end of your d*ck!

NARRATOR: And it may be

one of the schemers--

Listen it what's going.

Listen!

NARRATOR: --who

ends up going home.

Dry lamb on the outside,

raw in the center.

Piss off!

Get out!

NARRATOR: Next time

on a shocking--

Damn!

NARRATOR: "--Hell's Kitchen."

GORDON RAMSAY: Oh my god.

[music playing]