06x09 - 8 Chefs Compete

[bunniefuu]

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."