NARRATOR: Previously
on "Hell's Kitchen--"
For your next challenge is
my favorite-- a taste test.
NARRATOR: --the teams
went head-to-head.
- Cream cheese.
- Grapefruit.
- Squash.
- Turkey.
Tuna.
ALL: Yes!
It comes down to
Amanda and Andy.
NARRATOR: Andy had the
chance to redeem himself.
KEVIN: Come on, Andy.
Be a hero.
I can taste
things people can't.
Boiled coconut.
[buzzer]
NARRATOR: --but failed.
- Avocado.
Oh.
NARRATOR: And Amanda
clinched a victory.
- You did it!
- We won!
We won!
We won!
Andy!
NARRATOR: At dinner service
in the blue kitchen,
Andy's struggles continued.
I'm not gonna
make it on potatoes.
Be very close.
You're very close.
NARRATOR: While Van--
- That lamb's cooked perfectly.
- Yes, chef.
NARRATOR: --and Dave--
- Coming right up, chef.
VAN: Ah!
NARRATOR: --emerged as leaders--
GORDON RAMSAY: Look at the speed
of Dave, and just watch Andy.
NARRATOR: --in the red
kitchen, it was a disaster.
sh*t!
NARRATOR: Amanda
was disappointing.
- You disappeared again!
- No, chef.
No?
So why's it flat?
NARRATOR: Sabrina was a mess.
Inconsistent, dry lamb on
the outside, raw in the center.
f*ck off and eat it!
SABRINA: Chef kicked
me out of the kitchen.
That's embarrassing.
NARRATOR: And Suzanne was
in a world of her own.
Let's go!
Let's go!
Let's go!
GORDON RAMSAY: Suzanne,
there's ? ? [inaudible] ? ?
SUZANNE: Chef, I
k*lled the table.
Take the f*cking tray back!
Oh, sh*t.
NARRATOR: The red team lost.
One chef down, and
they whipped your ass.
NARRATOR: After a string of
three weak dinner services,
Tennille made a
phenomenal comeback.
Tonight was your
best service by a mile.
NARRATOR: And Chef
Ramsay was impressed.
Clearly, the best
of the worst tonight.
NARRATOR: Then the
women att*cked Suzanne.
ARIEL: I didn't feel you being
a team player tonight, Suzanne.
It's about the f*cking team!
I definitely don't see
why everybody hates me.
NARRATOR: And
Tennille nominated--
TENNILLE: Suzanne.
NARRATOR: --and--
TENNILLE: Sabrina.
NARRATOR: --for elimination.
But Chef Ramsay--
Amanda.
NARRATOR: --knew it was time
to say goodbye to someone else.
Take off your jacket,
and leave Hell's Kitchen.
NARRATOR: And with that,
Amanda's dream of becoming head
chef at Araxi Restaurant and Bar
in Whistler, British Columbia,
went up in flames.
[theme music]
And now, the continuation
of Hell's Kitchen.
This sh*t's making me crazy.
I do think chef made a big
mistake by not sending Suzanne
home, but being on that
block is a humbling
experience for anybody.
If she doesn't get it now,
she's never going to get it.
He was like, why don't
you have good teamwork?
Well, because, we all don't
like each other right now.
This sh*t has to
stop right now though.
I agree.
I'm not out to hurt anybody.
Do you guys-- do you believe it?
I know I f*cked up, so I
genuinely and honestly am
humbling myself to them.
I make a mistake, and I
have to learn from it,
and it's got to
change, and that's it.
Are you cool with that, Ariel?
ARIEL: For you to
be successful, you
have to start looking
at the way that you
interact with your team.
And that's the best advice
that I can give you.
This is a matter of Suzanne's
personality changing.
I don't know how she's
going to change it.
But she better start
doing it, because no one's
going to put up with it.
Whatever comes
tomorrow, be ready.
NARRATOR: These competitors
have come to Hell's Kitchen
in the hopes of learning
from Chef Ramsay.
VAN: All right.
Let's do it.
NARRATOR: And today they
have a special lesson
in store for them.
Right.
One of the most important stages
in my career was in France.
And there's not any
chef that would disagree
that their base of
knowledge reverts
back to the French cuisine.
They-- they started it, right?
They set the tone.
And the crepe is
a French classic.
It's delicious,
simple, extraordinary.
Now, your next challenge
will test your creativity.
Each team will
produce four crepes--
breakfast, lunch,
dinner, and desserts.
ALL: Yes, chef.
TENNILLE: OK, good.
Let me show you how it's done.
JP.
Let's go.
Chef Ramsay's
up there speaking
French with whistle bridges.
Haw, haw haw, haw!
GORDON RAMSAY: Excellent.
Right.
Now, simple better, left-hand,
and then from there, over.
Now, the idea here, I
don't want it too think.
Becomes spongy.
SABRINA: Oh, dang.
I have never done
that before, so this
will be very interesting.
Now, want a really nice
sandy, light-golden color.
Pick the palette Kn*fe up.
Voila.
DAVE: Chef Ramsay
never disappoints.
I idolize that dude.
Now, in the kitchen there's
an array of ingredients
that is mind-blowing.
You have minutes to
create four stunning crepes.
Is that clear?
ALL: Yes, chef.
Off you go!
Up!
Decide who's doing what.
ANDY: I'm going to take lunch.
KEVIN: I'll get dinner.
DAVE: Yeah, so I'm on dessert.
Sabrina.
SABRINA: Yeah.
Do you want to do
dessert or dinner?
I'd like to do dessert.
OK, I will do dinner.
NARRATOR: Chef
Ramsay has designed
this challenge to test
three important qualities
of being a great chef--
creativity, technique,
and attention to detail.
Here you go, guys--
apron, apron.
ARIEL: Thank you.
I tried to be the best team
player that I could be today.
You guys, I got cutting boards.
SABRINA: She's such a kiss ass.
Aw.
Tongs, anybody.
Right here.
ARIEL: Suzanne was trying to
overcompensate for last night,
but it's not going
to change anything.
Did you guys see any fennel?
Yes, right here.
Sweet.
NARRATOR: While
Suzanne has trouble
making friends in
the red kitchen,
over in the blue kitchen--
VAN: Oh, that sucked.
NARRATOR: --the men are
having trouble making crepes.
f*ck me.
VAN: How is it going over here?
ANDY: It's going.
It was just cooking into
like a thick pancake.
I'm like, what is going on?
KEVIN: Can't get that backside.
Chef Ramsay makes it look easy.
So you get up there
trying to do it,
you know, and it's just like,
holy crap, it's not that easy.
VAN: Y'all getting anywhere?
DAVE: I'm getting ugly ones.
I can't get it to
go all the way around.
That thing was not
working for me.
I just couldn't get
it to spread right.
GORDON RAMSAY:
Van, holy mackerel.
I swear I was finna
throw that thing.
f*ck that.
[buzzer]
Last five minutes.
Let's go.
NARRATOR: With
time running out--
I can't get this right.
NARRATOR: --none
of the chefs have
made a crepe that they
are comfortable putting
in front of Chef Ramsay.
This takes a lot of practice.
Chef's like, just push it around
with this cool little stick,
and voila.
I don't know what
I'm doing wrong.
No voila.
There was no voila for me.
GORDON RAMSAY:
Two minutes to go!
DAVE: f*ck!
Mine's f*cked!
Andy, help me get a crepe
that's good and usable.
SUZANNE: Spread it
all the way around.
GORDON RAMSAY: Last seconds!
Holy crocamoly.
I got to try one more.
DAVE: We don't have time.
Plates are here, guys.
GORDON RAMSAY: seconds to go!
- All right, you got a plate?
- Here.
Plates right here.
Plates right here.
Plates right here.
GORDON RAMSAY: , --
ARIEL: Here, here, here!
GORDON RAMSAY: -- , , , stop!
What a disaster.
OK, I won't be judging
this challenge alone, yes?
I've got a real French
palate to help me, yes?
Belgian palette.
Well, I couldn't
find a French palate,
so I've gone for seventh best--
Belgium.
ALL: [chuckles]
OK, let's go.
Breakfast.
Right.
Van, what is that?
VAN: It's, uh, my take
on bacon and eggs.
I used quail eggs, bacon,
little pepper jack for a kick
in the morning--
GORDON RAMSAY: Mhm.
VAN: --fresh herbs on top.
And filling's nice.
I like the egg.
Quite clever to put a
breakfast inside a crepe.
Unfortunately, your
creme let you down.
It's very spongy.
Damn.
Denied, scumbag.
What is it, please, Ariel?
This has a bit of
smoked salmon, mixed
it with some herbs and honey--
- Mhm.
ARIEL: --to give it a
little bit of sweetness.
GORDON RAMSAY: Mhm.
OK.
Nice color--
- Thank you, chef.
GORDON RAMSAY: --on the crepe.
Mhm.
Mm.
Very nice.
Love the salmon in there.
- Yup.
How's that for you?
And a lovely color as well.
GORDON RAMSAY: Good.
Thank you, chef.
GORDON RAMSAY: I like that.
-nil to the ladies.
Well done.
SABRINA: Good job, Ariel.
SUZANNE: Good job.
SABRINA: Good job, Ariel.
SUZANNE: Way to go, Ariel.
Yeah, girl.
We got this.
Yay, girls.
Lunch, please.
SUZANNE: Here we go.
Let's go, Tennille.
GORDON RAMSAY: Right.
Tennille, what is that?
Chef, that is pepper
jack, bacon, and shrimp
with black bean salsa.
GORDON RAMSAY: It's very hot.
And the sensation--
very, very hot.
It is.
Man, I never seen two
grown-ass men so scared
of spice before in my life.
Come on.
Get a grip.
OK.
Andy, give it to me.
Um, this is a play
on the ham and cheese.
Yeah, I used, uh, St. Andre
and prosciutto, a little bit
of fresh avocado as well.
Good.
Mm, great color on the crepe.
I like the combination
of the avocado as well.
GORDON RAMSAY: Mhm.
JEAN-PHILIPPE: Yeah, because
you do have the spices,
but the avocado, it's,
like, settling a bit.
GORDON RAMSAY: It cools it down.
Congratulations.
Andy, well done.
Thank you, chef.
GORDON RAMSAY: Up.
Good.
- .
Very good.
- Yay.
DAVE: Score one for the boys.
Dinner crepe, please.
Let's go.
Thank you.
Good.
Kevin, let's go with you first.
It looks humongous.
It is a seafood crepe--
scallops, crab, and some goat
cheese to kind of bring it
all together.
Mm.
Lot going on in there.
- Yes, chef.
However, the
flavor is delicious.
Yes, chef.
GORDON RAMSAY: Suzanne,
what is that, please?
Chef, this is filet--
GORDON RAMSAY: Mhm.
--and onions with a couple
of poached quail eggs.
I like the fact that the crepe
is this kind of street food.
He just wants to know what
the f*ck is in the crepe.
I like the fact that we
can use decadent ingredients
and still make very good
flavorful food out of it
but not take it to
this crazy, you know,
level that doesn't represent
the crepe very well.
Shut up already.
I cooked it with the
onions, simmered them in stock
to create kind of a
gravy, if you will.
TENNILLE: You sauteed
meat and onions
and put it inside a crepe.
Just say that!
Mm.
That's delicious.
Nice.
Seasoning is perfect.
Mhm.
Uh, tough call.
The winner is both of you.
Well done.
Absolutely delicious.
Thank you, chef.
KEVIN: I thought
I should have won.
I think he's throwing the
girls a little bonus here.
It all comes down to dessert.
Let's go.
KEVIN: But easiest
crape you could possibly
make is the dessert crepe.
We should have this in the bag.
GORDON RAMSAY: And
domes off, please.
SABRINA: The pressure is on.
It's do-or-die time.
Wow.
Holy f*ck.
Dave, what is that?
[dramatic music]
I made a cream cheese
and mixed berry flavoring.
Why is it full of
gunk around the outside?
Looks like a plate of diarrhea.
Yes, chef.
VAN: It doesn't matter
how good something tastes.
But if it looks like diarrhea,
man, I ain't eating that sh*t.
GORDON RAMSAY: I asked for
crepe, not a plate of crap.
Yes, chef.
GORDON RAMSAY: No points.
What a shame.
DAVE: I'm hoping Sabrina's
crepe came out terrible.
I'm hoping for,
like, a Hail Mary.
OK.
Sabrina, what is--
SABRINA: Yes, chef.
--that please.
SABRINA: Poached
pears in a chocolate
ganache infused with cinnamon.
- Mhm.
SABRINA: And then a little
Grand Marnier just to give
that chocolate a little kick.
GORDON RAMSAY: Wow.
Mm.
That is delicious.
I can see that
already in Whistler.
Congratulations, ladies.
Well done.
Thank you.
[applause]
GORDON RAMSAY: Good.
[applause]
Sabrina, you win the challenge.
- Thank you, chef.
Yes!
I'm the winner!
I'm the winner!
- Good job.
- Thanks.
OK, good.
Ladies, congratulations.
Well done.
- Thank you, chef.
Thank you.
Now, for tonight's service,
we have something very special.
We're going to add a
little French flavor.
We'll be adding escargot,
frogs' legs, crepes.
Gentlemen, you'll be
prepping both kitchens
from top to bottom.
Yes?
Yes, chef.
Yes, chef.
KEVIN: I'm sick and
tired of losing.
It's a pathetic,
dismal disappointment.
Ladies, well done.
You're in for an
afternoon [french],, ah?
We're going off to one of
LA's best French restaurants
for lunch.
And there will be a bit of a--
a surprise.
TENNILLE: The red team won
another challenge, baby.
Off we go.
Off we go!
OK, good.
Ladies, go upstairs.
Get changed.
We're leaving shortly, yes?
ALL: Yes, chef.
GORDON RAMSAY:
Gentlemen, off you go.
DAVE: My problem was I
couldn't make the crepe.
Like, I had this beautiful mix,
but I couldn't make the crepe.
I tried times.
Ugh, f*ck.
I don't know
what to say, guys.
I'm sorry.
We had a horrible loss this
morning, especially me.
I'll be working
very hard nonstop.
I have to prove myself
or I know I'm history.
SCOTT LEIBFRIED:
And keep in mind
you got to split
everything up because you
are preparing for the girls.
ALL: Yes, chef.
The girls are just still
on this crazy roll right now.
Bye, guys.
DAVE: Have fun.
- Bye, guys.
- See you all later.
Their finna go
have a good day,
and we're going to be
prepping their kitchen.
Y'all come back now.
You hear me?
That's ridiculous.
This sucks.
SABRINA: We pull
out to our surprise,
and I have no idea
what we're doing.
[circus music]
Oh, the mimes.
That's so French, right?
MIME: I'm a mime artist.
And so what we're going
to do is we're going
to teach you some pantomime.
Oh, no.
Because pantomime is the
oldest means of communication.
When you're communicating
in the kitchen,
we're going to learn
how to do it better.
TENNILLE: We could use a
little help communicating well.
So girl's gotta do
what a girl's gotta do.
[MUSIC - SCOTT JOPLIN, "THE
ENTERTAINER"]
Oui.
It was total satisfaction
fake punching Suzanne.
If I accidentally
clipped her on the chin,
I would be not sorry at all.
NARRATOR: While the women
work out some issues,
the men just work.
SCOTT LEIBFRIED:
Here, get yourself
frog legs to start off with.
You guys hate to win
challenges, don't you?
We don't have anything
going our way, nothing.
SCOTT LEIBFRIED:
Get those split up
into two containers,
one for your side,
one for the other side.
KEVIN: We have so
much prep to do
right now it's just ridiculous.
SCOTT LEIBFRIED: Well,
at least you guys
will be in the
kitchen all day and be
ready for service, right?
ALL: Yes, chef.
NARRATOR: The men's
punishment drags on and on.
Meanwhile, the women settle
into part two of their reward.
[music playing]
This is a cute restaurant.
ARIEL: It's very cute.
TENNILLE: Hello.
Hello.
SABRINA: Hello.
I'm Jean-Francois
Meteigner, and you're welcome
to La Cachette restaurant.
SABRINA: La Cachette
was beautiful,
and we had the whole
restaurant to ourselves.
To winning service tonight.
ARIEL: Yes.
TENNILLE: We really did
get a chance to bond.
It was fantastic.
ARIEL: Oh, that smells so good.
Thank you.
- This is a trio of foie gras.
- Mm.
- It's beautiful.
- Thank you.
JEAN-FRANCOIS METEIGNER: Enjoy.
- Thank you very much.
Bon appetit.
TENNILLE: Very good.
Oh, this is delicious.
If we're eating
foie for lunch--
TENNILLE: The boys--
- They're eating--
--the boys--
--chicken livers?
--must be, like--
VAN: Bleh.
Oh my.
Sorry, bro.
Did I splash you?
It was a nice, lovely
French-style lunch.
We had boiled cow tongue, some
baguette, and some head cheese.
VAN: How's the head cheese?
ANDY: Good.
What's in that?
DAVE: Everything, man Are you
seriously going to eat that?
Head cheese?
Hell yeah.
You don't like head cheese?
No, I don't.
Good stuff.
Head cheese is a pig's head.
They take the pig's head,
and they boil it out.
It's got a gelatinous
kind of thing to it,
but it's really flavorful,
absolutely delicious.
DAVE: I'm not eating either of
that, and they can't make me.
VAN: Not bad, bro.
You try it.
I'm cool.
VAN: That's the
meat right there.
That's good.
- Oh, that doesn't look bad.
VAN: Mm.
DAVE: I could hook
up some of that.
I tried to sample
the cow tongue.
Just the smell of
it alone almost made
me barf all over the plate.
I'm not eating that sh*t.
[chuckles] Lingua!
Ha, ha, ha, ha.
Everybody has
their preferences.
NARRATOR: After a
rewarding day, the women
hope to carry their success
into dinner service.
TENNILLE: Come on, girls.
SUZANNE: Yeah, let's go.
NARRATOR: But both
teams have only a couple
of hours of prep
time left to get
ready for a dinner
service that includes
several new French dishes.
HEATHER: Saute new today.
Frog's new today.
We gotta come out
the gate swinging.
What else do we have to do?
Ah!
f*ck me!
f*ck!
Medic!
I need a medic!
Are you serious?
Ugh.
Um, it's just the top--
my center middle--
middle finger.
It's maybe the fingers too.
DAVE: Andy, like, the
tips of his fingers
were literally taken off.
It was so deep and so horrible.
I have Andy.
He needs to go to the clinic
to get stitches on his,
uh, three fingers.
Oh, man.
Did you get to take a
look at Andy's finger?
Uh-huh.
We will definitely will not
be seeing him for a while.
VAN: Looks like
we're down to three.
We have three people
in our kitchen
right now, three
people to work service.
I don't see how he's
going to be working tonight.
This whole team's hurt.
Blue team needs a
miracle tonight.
NARRATOR: The men now face the
prospect of going into a dinner
service one man down.
But in Hell's Kitchen, it's
all about overcoming obstacles.
Right.
We've been missing hands,
we've been missing feet.
And we got through.
Yes, chef.
Now it's time to
turn up a notch, yeah?
Yes, chef.
GORDON RAMSAY: Good.
Tonight, Hell's Kitchen
is incorporating
some French flair--
frogs' legs, escargot, crepes.
Tonight, I want success.
ALL: Yes, chef.
Let's go.
OK, Jean-Phillipe?
Open Hell's Kitchen please.
[music playing]
NARRATOR: For tonight's
dinner service,
Hell's Kitchen has been
given a French makeover.
SERVER: Bonsoir.
Bienvenue [french]
Hell's Kitchen.
I'll take the braised
beef and onion crepe.
[french].
Merci.
Merci.
Let's go.
Two risotto, one seafood
crepe, one truffle salad.
Yes, chef.
NARRATOR: After a quick
visit to the doctor
to get some stitches,
Andy returns for the start
of dinner service.
But unfortunately--
Hey, we're not
still doing, um--
The menu's on
the refrigerator.
NARRATOR: --he has a
little catching up to do.
I don't know my station.
I couldn't even remember
what the menu was.
Fennel puree goes
with the crab legs.
No, frog.
- I don't know what's going on.
- Dust them.
Yeah, yeah.
Sear them off, the--
the candied lemon.
Yeah.
A couple, three
pieces of those.
DAVE: I don't know how Andy's
going to be able to work.
I'll work risottos.
I'll do all your risottos.
Thank you.
DAVE: So I decided
I was going to just
jump in to help him out.
Bring the risotto up.
It's ready.
Coming in very hot, very hot.
Risotto's f*cking delicious.
Very nice.
NARRATOR: Dave has gotten
his team off to a fast start
with his risotto.
GORDON RAMSAY: Service, please.
NARRATOR: Meanwhile,
over in the red kitchen,
Sabrina is looking to
do the same with hers.
GORDON RAMSAY: Risotto!
SABRINA: Yes, chef.
GORDON RAMSAY:
Where's the risotto?
SABRINA: Three risottos, chef.
GORDON RAMSAY: Come on.
Let's go.
Tastes of nothing.
Dave, where's that risotto?
Is that risotto there?
- What'd he say?
HEATHER: There's no seasoning.
There's nothing to it.
SABRINA: I tasted it twice!
Look.
SABRINA: Yes, chef.
That's the creamy asparagus
risotto from the blue team.
- Yes, chef.
- Look at that.
Look.
SABRINA: Yes, chef.
GORDON RAMSAY: It's
like black and white--
bland--
- It is.
--insipid, thick
sh*t, Sabrina.
- Yes, chef.
- Yeah?
SABRINA: Yes, chef.
[inaudible] if you
smell it, you taste it.
You haven't got the
f*cking brains to do that.
Yeah, really.
f*ck off.
I think it tastes good.
But chef told me right
to my face, it's his way.
So my bad.
Coming with three
risottos, chef.
Let's go.
SABRINA: Yes, chef.
Hey, now we're back
to a stunning risotto.
Yes, chef.
Nerves-- I'm sorry.
Hey, I don't get it with you!
Perfect, sh*t, perfect.
So next risotto's
going to be sh*t.
No, chef.
GORDON RAMSAY: I'm not going
to stop, start, stop, start--
No, chef.
--like a f*cking traffic light
tonight with you, madam, huh?
Yes, chef.
Go, please.
NARRATOR: Despite a rocky
start, Sabrina's appetizers
are leaving the red kitchen.
But in the blue kitchen,
everyone is waiting for--
Andy, crepes, please.
Yes, chef,
GORDON RAMSAY: Let's go.
SCOTT LEIBFRIED: Come on, Andy.
ANDY: Coming, chef.
Now, what the f*ck is that?
Look at the state of that.
Hey, get f*cked will you.
Come on, guys.
Let's draw the line
somewhere, shall we?
Have a little bit more
self-esteem will you, yeah?
It's crepes, man.
Fold it.
Fold it.
Flip.
Flip.
Package it.
You're done.
I mean, it's not rocket science.
Get that stuff going.
ANDY: I got it going.
I'm sorry, but a
simple f*cking crepe.
Let's go.
- Yes, chef.
Come on, fellas.
We got this, y'all.
KEVIN: Yeah, those
crepes got to go, eh?
Going.
I could come up in about four.
Four minutes for those crepes?
Uh, yeah I think so.
Let me-- just give
me some second here.
Status is going down
pretty fast, pretty hard.
Andy, this one I
can do real fast.
Andy can't keep up, so
I have to take control.
Just like that.
Bring it to the pass.
GORDON RAMSAY: Very
nice, those crepes.
Yes, chef.
Thank you.
NARRATOR: Thanks to Kevin--
GORDON RAMSAY: Service please.
NARRATOR: --Andy's crepes
are leaving the blue kitchen.
Delicious.
NARRATOR: Meanwhile,
the red team
has completed over half
of their appetizers
and are moving on to entrees.
I can go on two salmon,
one halibut in three minutes.
SUZANNE: Three
minutes sounds good.
Three minutes, Ariel?
Yes, I'm ready.
Good-- calling out.
TENNILLE: Everything's
going great.
Everything's flowing out.
And I'm-- I'm feeling good.
One minute out-- two
salmon, one halibut, one lamb.
One minute out heard.
One minute out heard.
SUZANNE: One minute out, guys.
TENNILLE: One minute out.
Hold on.
Uh, you know what?
You guys, I need six minutes.
I'm sorry.
TENNILLE: Six minutes?
What the hell?
Suzanne putting
everybody in a jam.
Ariel, back it up.
Six minutes out.
ARIEL: Six minutes heard.
- Two minutes.
Let me know.
I got to put my fish back in.
SUZANNE: Hold on.
Let me be real with
you, because can I
have eight minutes all day?
Eight minutes?
SUZANNE: Eight minute, yeah.
Hold on.
No, six minutes.
ARIEL: How long?
SUZANNE: Six minutes.
Five minutes now.
- Come on.
Like, seriously?
SUZANNE: Six minutes.
Ah!
Let's go.
Two steak, one beef,
one halibut, yes?
Yes, five minutes, chef.
Five minutes?
SUZANNE: Yes, chef.
Why so long?
Uh, I need five minutes.
Hey, come here, smart-ass.
I want to know why so long.
- Oh.
GORDON RAMSAY: What
have you forgotten?
It's because of
this f*cking oven.
Right.
That's why I asked for.
Give me a f*cking answer--
- Yes, chef.
- --not this smarmy sh*t, OK?
- Yes, chef.
NARRATOR: While
Suzanne struggles
to keep up in the red kitchen--
On order-- two risotto,
one seafood crepe,
one tagliatelle, one lamb.
ALL: Yes, chef.
Let's go.
NARRATOR: Over in
the blue kitchen--
Somebody help me
out with the risotto?
NARRATOR: --Andy
is falling behind.
ANDY: Dave, you gonna
help me, brother, or no?
Hold on.
I got to get my lamb on.
NARRATOR: --and relying
on his teammates
again to help him catch up.
I need double--
a double risotto
made while I make a crepe.
DAVE: I can work your risotto.
Give me one minute.
Yeah, get over
here one second.
I'm ready to go.
- Why?
You got a two risotto here?
Two risotto, yeah.
I got it.
I said I was going to
help Andy all night.
But uh I'm really
getting pummeled.
- Lamb, please.
- Coming right up.
- Where's the tagliatelle?
- It's right here.
Where's the risotto?
DAVE: I have a risotto.
GORDON RAMSAY:
Where's the steaks?
DAVE: And steak.
Lamb.
Let's go.
Risotto, please.
DAVE: Yes, chef.
VAN: Dave's running
around the kitchen
all crazy, sliding around.
Dave's got one arm,
but that fool can cook.
- Tagliatelle.
- Yes, chef.
Right here.
Now.
Coming up, right up
to the window, chef.
Tongs.
Give me tongs, please.
I got it.
Tagliatelle on the window.
Dave, don't think
this the wrong way,
but you're , times
better cook with one hand.
Woo!
NARRATOR: Thanks to Dave,
appetizers and entrees
are leaving the blue kitchen.
Looks good.
SERVER: Bon appetit.
Good.
NARRATOR: Now Chef Ramsay looks
to the red kitchen to deliver.
How long?
Three lamb, one duck.
SUZANNE: Minute and a half.
Is the lamb sliced already?
Um, a minute and
a half out, chef.
There is no more asking.
I'm getting f*cking sick
to death of your sh*t.
Is the lamb sliced?
Yes, chef.
Now, the lamb's
got to go back.
At this point, we'll never
even get an entree out.
Come here.
Yeah.
All the goodness is
running out of it.
Why are you slicing
ahead of the time?
TENNILLE: We're screwed!
Screwed!
- So if it's sliced, I want it!
- Yes, chef.
All the goodness
running out of the lamb!
For God's sake,
woman, get a grip!
Yes, chef.
Her lamb is sliced!
SUZANNE: I'm sorry, Ariel.
I thought I was catching up.
ARIEL: If I were
Suzanne, I would
wait until I see garnish
go up, and then I
would slice the lamb.
How hard is that?
Suzanne f*cked us again.
My timing, not
your f*cking timing!
If I had to run at you're
timing, at midnight
we'd still be sending
f*cking main courses!
Yes, chef.
NARRATOR: While Suzanne
starts over on her lamb--
I need four minutes, guys.
NARRATOR: --over in
the blue kitchen,
Andy has found something he
can do despite his injury.
SCOTT LEIBFRIED: Truffle
salads are in good shape?
Yes, chef,
finalizing them now.
The stirring and stuff like that
was really difficult for me.
But I know that I
can make the salad.
f*ck.
Maybe not.
SCOTT LEIBFRIED:
Where's the salad?
Andy's just like,
duh, duh, duh,
looking around like an idiot.
I mean, come on.
Oh, hell.
That's not normal.
Hey.
Hey, all three of you
come here a minute.
I'm talking about
a simple salad.
Look.
Look.
Look at the f*cking dressing.
Look.
How much f*cking dressing
are you putting in it?
You're k*lling the salad.
We're going to do it again
At this point, Andy
is dangling off the edge
of a cliff by a dandelion.
And that thing's about to snap.
- Hey.
- Yes, chef.
GORDON RAMSAY:
Have you given up?
No, chef.
Well, what is that sh*t?
I'm having problem
with my dexterity, chef.
It's simple as that.
Oh my god.
I'm having problems
with my dexterity.
Hey, Dave, he's been cooking the
last three weeks with one hand.
Hey, big boy.
- Yes, chef.
GORDON RAMSAY: Get a grip, you.
- Yes, chef.
Yeah?
Come on, Andy.
Let's go!
NARRATOR: While Andy continues
to slow down the blue kitchen,
back in the red kitchen--
Lamb, please.
NARRATOR: --Suzanne is
finally ready with the lamb.
Lamb in hand.
[inaudible]
GORDON RAMSAY: Holy f*ck.
Suzanne.
- Yes, chef.
Come here.
SUZANNE: Yes, chef.
I requested one
medium, two normal.
I've got two medium, one normal.
SUZANNE: Thirty seconds, chef.
GORDON RAMSAY: Oh my god.
I'm completely disorganized.
I can't remember a thing.
Un-f*cking-believable.
It's terrible.
Suzanne, I've got
two medium, one normal.
One normal.
Can I have the
normal one back?
SUZANNE: Yes, chef.
And I need one
more f*cking normal.
Yes, chef.
Well, all I can
say is, yes, chef.
Yes, chef.
I misheard you, chef.
I'm sorry.
I'm sorry, chef.
I'm stupid, chef.
I've never known
anyone so inconsistent.
It's incredible.
Come back for one normal, yeah?
Frogs' legs urgently.
Right here.
GORDON RAMSAY:
Un-f*cking-believable.
Where's the shallots,
the garlic, the parsley?
SABRINA: I just
put a little, chef!
I want them coated
in shallots and garlic.
My f*cking way--
- Yes, chef.
--not your f*cking way.
And I'm not--
I was afraid to put too much.
How do you taste the frog?
Don't you just taste
scallions and garlic?
Look at me.
I'm ready to f*cking
go for you big time.
Thank you, chef.
You know why? 'Cause
you're so full of sh*t.
They're f*cking bland.
Maybe I'm too bland.
GORDON RAMSAY: Burnt
bits of f*cking sh*t!
It's been a long night.
Everything on my
right stunk it up.
Meat stunk.
Apps stunk.
It was a mess.
f*ck me.
NARRATOR: Sabrina and
Suzanne's mistakes
are causing problems
in the kitchen,
and the customers
are paying the price.
How long have we been waiting?
NARRATOR: And with diners on
the blue side faring no better--
--the men cannot afford
to make any more mistakes.
f*ck.
I cannot finish two crepes.
KEVIN: Andy was just
f*cking up all night long.
This is turning into a disaster.
I got it.
I got it.
Bring one crepe up, and
I'm following with another.
GORDON RAMSAY: Andy.
Why aren't you doing anything?
He's assisting me, chef.
You're not assisting him.
You're doing it, and he's
standing, watching you.
Hey, you!
ANDY: Yes, chef.
Hey, come here.
Come here.
Do me a favor.
f*ck off!
Upstairs!
Get out!
Piss off!
Chef told me to f*ck off,
so I'm out of the kitchen.
But Chef Ramsay
just yells to yell.
And I don't think--
necessarily think--
you need to be a douche nozzle
to make a kitchen run well.
Anyone who acts like a
f*cking idiot can piss off.
Hello.
Are you listening?
I'm listening.
Next f*cking person out!
- I'm sorry, chef.
- Concentrate!
BOTH: Yes, chef.
GORDON RAMSAY: f*ck me.
Come here, both of you.
- Yes, chef.
GORDON RAMSAY: It was
requested med rare.
All of you, come here.
Touch that.
Yeah.
Touch that.
Touch it.
You touch it as well!
Why is that?
- It's medium well, chef.
- Medium well?
Well done.
GORDON RAMSAY: Yeah.
Hey, overcooked.
I overcooked, like,
an entire pan of lamb.
Oh, it was terrible.
Medium to well!
And that's well done.
Well done to you!
And well done to you!
I can't believe just how
inconsistent you are!
Do me a favor!
You and you, f*ck off upstairs!
Get out!
Yes, chef.
GORDON RAMSAY: Both of you!
Holy sh*t!
He's going to shut us down.
Get out!
SUZANNE: Yes, chef.
GORDON RAMSAY: Get out!
Tennille, Ariel, come here.
I haven't finished yet.
Ariel.
- Yes.
- Do the fish--
Yes.
- --and the garnish.
- Tennille.
Yes, chef.
GORDON RAMSAY: Do the meat, yes?
Yes, chef.
SABRINA: I got he-hoed
out of the kitchen.
I'm so embarrassed.
TENNILLE: Here we go, baby.
Here we go.
Let's go, ladies.
Do the best we can, yeah?
Come on, yeah.
Chef had enough
confidence in me
and Ariel to get the job done.
GORDON RAMSAY: Service, please.
That made me feel pretty good.
GORDON RAMSAY: Last two tables.
- Yes, chef.
Heard you, chef.
- Keep it going.
NARRATOR: With the help
of their sous chef,
Heather, Ariel and
Tennille managed to get
the red team moving again.
Behind you.
Hot.
Go, please.
NARRATOR: Meanwhile, in the blue
kitchen, Dave, Kevin, and Van--
Two duck, two lamb.
NARRATOR: --have also
found their groove.
GORDON RAMSAY: Last ticket.
Come on.
Yes, chef.
The three of us
got so focused we
just ran right with everything.
We didn't need Andy.
I mean, we just kept on going.
Lamb to the window, chef.
Good.
Last table, yes?
- Yes, chef.
Keep it going.
Let's go.
Duck, please.
Done.
Clear down, please.
Well done, Ariel.
Well done, Tennille.
Right.
Before Hell's Kitchen
opened this evening,
I was hoping that we're going
to go to the next level.
I thought you could handle it.
Clearly not.
What I didn't expect
tonight was to complete
this minus three chefs.
That's never happened before.
I haven't picked a winning
team for one obvious reason--
'cause I had two
incomplete teams.
It's impossible.
So I need the blue and red
to come to a consensus,
sensibly, on which
two individuals
are up for elimination.
Is that clear?
- Yes, chef.
Yes, chef.
ARIEL: Yes, chef.
Yeah.
That means blue and red
working together, yes?
ALL: Yes, chef.
Thank you.
Off you go.
TENNILLE: Both the
red and the blue team
had to figure out
how to work together.
The drama commences.
ARIEL: Who got kicked
out on your side?
I got kicked out.
I mean, these guys were
carrying me all night.
I mean, there's no-- no doubt.
I don't feel like I
did a good job tonight.
But when you don't
have your main hand,
it's difficult. No, I--
I don't want to go up there.
KEVIN: So what happened
with you, Suzanne?
I overcooked for
lamb in one pan.
But the fact of the
matter is, I was
trying to get everything right.
Suzanne just does not get it.
She completely sunk the kitchen.
I just wouldn't season
enough, wouldn't season enough,
wouldn't season enough.
ARIEL: All three, Suzanne,
Andy, and Sabrina,
have had really bad services.
And it's fair game
at this point.
It's whoever came down harder
on the red team than Andy.
ARIEL: He came down
harder on Suzanne.
Yeah.
- Sounds like Suzanne and Andy.
OK, then done.
Good enough?
ARIEL: Yeah, good enough.
All say aye.
Aye.
Aye.
Aye.
Man, I'm, like, dodging b*ll*ts.
Psh, psh, psh.
I love those kinds of decisions.
SUZANNE: I'm so confused like
why I'm such a bad guy here.
I have good skills.
I put up great food.
I win challenges.
I'm trying to think
about if I really
deserve to go home right now.
I still have these qualities
that make me a good chef.
Are you a team player?
Yes.
TENNILLE: Team player, my ass!
Shut up, girl!
KEVIN: Team.
Up until now it's
been a problem.
SUZANNE: I don't
really care what
other people think about me.
It's not fair.
There's no way I'm going
home, absolutely not.
She's just wicked stubborn.
The S-word's got to go.
Yeah.
Suzanne thinks she's the
best, but everybody hates her.
Tonight's her night to go.
How do we make that happen?
How bad do you want
to get rid of Suzanne?
Bad.
'Cause I think if he
goes up there, he's gone.
It would definitely be
better for the blue team
if we put both girls up.
That way Andy can stick around
for a little while, you know,
send Suzanne the mouth home.
Well, I don't want
to go home either.
And if he asks me,
I'm going to say,
they're trying to protect Andy,
so that's why they picked me.
I'm not going up there again.
You guys aren't throwing
me under the bus.
DAVE: Guys, what are we doing?
We need to decide right now.
NARRATOR: With neither team
winning dinner service,
the men and women
have come together
to make their decision.
OK.
Ariel.
Yes, chef.
First nominee,
and why, please.
Our first nominee
tonight is Suzanne.
Why?
Suzanne brought the entire
pace of the kitchen down
and brought her
team down tonight.
GORDON RAMSAY: Thank you.
Second nominee, and why.
Second nominee tonight
is Andy, chef, because
of inconsistencies in service.
GORDON RAMSAY: OK.
Andy, Suzanne, step forward.
Suzanne.
- Yes, chef.
GORDON RAMSAY: Why should
you stay in Hell's Kitchen?
You're on a downward trend.
I understand that.
And that's-- you know what?
I do know how to cook.
I do know how to cook meat.
I know how to cook
every station in here.
GORDON RAMSAY: How can you say
that with a smile on your face?
I don't want any more.
Ariel, Tennille, help me here.
Are you better without her?
Yes, chef.
Yes, chef.
You are.
We know it's going
to put us down.
We know it's only going to leave
three girls in the kitchen.
And we'd rather work with
these three then work with her.
You want her out that bad.
Andy, why do you think you
should stay in Hell's Kitchen?
My last three services
have been better and better.
I thought I did a
great job last time.
I had an injury, and that
really f*cked me up tonight.
You drowned a salad.
You k*lled a salad.
Having massive
dexterity problems.
It's my left hand that I
cut, my left hand that I use.
GORDON RAMSAY: There's a
guy standing behind you.
He's been cooking for
the last four services
one hand, severe pain.
There's another guy standing
there with a sprained ankle.
ANDY: I'm not trying to
compare myself to them.
I don't even know what
it's like for them, chef.
I'm just telling you
this is the hand I use,
and this hand I cut.
Right.
The person leaving
Hell's Kitchen.
Suzanne, why are you
slicing ahead of the time?
All the goodness
running out of the lamb!
Yes, chef.
For god's sake,
woman, get a grip!
Look.
Look at the f*cking dressing.
Look.
You're k*lling the salad.
f*ck off!
[exhales] My decision is--
[dramatic music]
--Andy, give me
your jacket, please.
Yup.
Thank you, chef.
I appreciate it--
- Thank you.
- --very much.
Let me just tell
you something.
You have a big heart, yeah?
Thank you.
- Just stop panicking.
- All right.
- Get better, will you?
- Thank you.
Take care.
Thank you.
- Bye, guys.
- Bye, Andy.
Bye, Andy.
ANDY: It's
unfortunate how I went
out, because I was getting
stronger and stronger
every day.
And I felt that I was
making a comeback.
Sorry, I'm not done yet.
Sabrina, step forward.
- Yes, chef.
GORDON RAMSAY: Yeah.
I can't understand
what's happened to you.
I want the old Sabrina back.
Yes, chef.
GORDON RAMSAY: And I want
the old Suzanne back.
Yes, chef.
But I'm afraid it's
probably too late.
[dramatic music]
Suzanne, take your jacket off.
Now listen to me.
Yes, chef.
And I mean listen
to me properly.
You're with the blue team.
Yes, chef.
[music playing]
GORDON RAMSAY: Sabrina.
Yes, chef.
GORDON RAMSAY: Come back.
Yes, chef.
And come back quickly, please.
Back in line.
Suzanne.
Yes, chef.
You had better start rising.
Yes, chef.
Good night.
SUZANNE: Good night.
ARIEL: Good night, chef.
DAVE: Good night, chef.
This some bullshit!
Suzanne is still here!
But at she's out of my way!
Bye, baby.
Bye, Suzanne.
Let me get it up, get it in.
Get it.
There you go.
We don't want Suzanne.
We don't want her at all.
But it doesn't matter what
jacket Suzanne has on.
I mean, she's going to home, you
know, just like everybody else.
I will be the last man standing.
GORDON RAMSAY: Andy
has had good and bad
moments in Hell's Kitchen.
Unfortunately, most
of them were bad.
NARRATOR: Next time,
the Hell's Kitchen
menu is a thing of the past--
Finally!
NARRATOR: --as both teams
design their own menu.
SUZANNE: I really want to
kick the red team's ass.
TENNILLE: Blue team's
going down tonight, baby.
NARRATOR: And when
surprise guests arrive--
Oh my god!
NARRATOR: --the
competition heats up.
ARIEL: Tennille, please
taste everything.
Don't talk to me like that.
Go f*ck yourself.
- Can I do anything?
- No.
I ain't trusting that
bitch to do anything.
NARRATOR: Chef Ramsay
demands perfection.
Raw halibut-- raw!
Not good enough!
It's stone f*cking cold!
NARRATOR: And one chef
pushes himself too far.
Ah!
I just felt my whole body twist.
I got to see the medic.
Ah!
This is not good.
NARRATOR: Will Dave be forced
to leave the competition?
DAVE: I don't think
I can continue on.
This is it.
NARRATOR: Find out next time--
Ah!
I'm in so much pain right now.
NARRATOR: --on "Hell's Kitchen."
06x09 - 8 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.