[music playing]
ANNOUNCER: Previously
on "Hell's Kitchen."
Red Team, Who's going to
sit down this challenge?
ANNOUNCER: Chef Ramsay
challenged the chef's palates
with a blind taste test.
It all comes down to this.
ANNOUNCER: And it all came
down to the final pairing,
Danny versus Paula.
So what is it?
Celery
That's it.
ANNOUNCER: The Red
Team won their third
consecutive challenge and were
rewarded with a photo sh**t
for TV Guide.
- Is my hair OK?
Lacy, don't make
me look stupid.
Get a grip.
Wake up.
ANNOUNCER: At dinner,
in the red kitchen--
Stone cold.
Come on, that's not good enough.
ANNOUNCER: --L.A. couldn't stay
focused on the garnish station.
Bland, cold, horrible
mashed potatoes.
Wake up.
ANNOUNCER: And Carol
was lost on meat.
Carol, Bam, back.
Look, it's still moving.
Carol, are you going to
blame the oven this time?
Or are you going
to blame the sheep?
ANNOUNCER: In the blue kitchen--
Come on, come on, come on.
ANNOUNCER: --Robert struggled
early on appetizers.
- Robert.
- Yes, Chef?
Don't you want spaghetti?
Look at the size of it.
You're cooking for the
customers, not yourself.
ANNOUNCER: Lacey was
clueless on the meat station.
What's the matter with you?
I can't cook meat, Chef.
ANNOUNCER: And before
service was over,
Chef Ramsay had finally
reached his limit--
Not good enough
ANNOUNCER: --And it
was so long, Lacey.
Get out.
You're not good enough.
ANNOUNCER: The Blue Team
rallied without her.
The last ticket
is two Wellington,
one chicken, one salmon.
Let's go, three man
station, let's go.
ANNOUNCER: And completed
a very successful service.
You five did not
work as a team.
So the winning team by
a mile is the Blue Team.
The Red Team were told to
nominate two of their own.
He's given us an
assignment, as a team,
to be % sure in our decision.
There's no way I'm going
up on that block tonight.
ANNOUNCER: But they
couldn't agree.
Red Team, have you
come to a consensus?
Some of us have different
opinions on who should
be up for elimination tonight.
ANNOUNCER: L.A. and Carol were
the first two to be nominated.
Just as a matter of interest,
who was the other person?
Andrea.
L.A., Carol, Andrea.
All three of you, here.
ANNOUNCER: But Carol didn't
hesitate to stick a Kn*fe
in her archenemy, Andrea.
Who would you send home?
I would say Andrea
over L.A. because she
doesn't make excuses and
doesn't blame anybody
else for her shortcomings.
ANNOUNCER: In the
end, it was L.A. who's
dream of being head
chef at Borgata Atlantic
City went up in flames.
[music playing]
ANNOUNCER: And now, the
continuation of Hell's Kitchen.
If you have
something to say to me,
don't say it up on
the chopping block.
Say it to me before we
get up there, please.
Then listen to me when I have
something to say, and I will.
When I try to talk
to you, Andrea,
you never want to hear
what I have to say.
You always cut me off.
So now it's my
fault that I haven't
heard anything about this?
This is exactly my point.
I can't get a full sentence
out without you shutting me up.
I think Andrea and I came
in with the same mentality
that both of our
sh*t didn't stink.
I think mine's starting
to get a little stinky.
She thinks hers still
smells like peaches.
Whatever you have to work
out, work out right now.
Go to f*cking sleep.
Wake up tomorrow as a team.
We don't even know what
we're straight out, Giovanni.
It's like Carol and I
are just oil and water.
Carol will drive me
up a f*cking wall.
Well, it's completely mutual.
Getting us to get along
is going to be like building
a freaking pyramid in a day.
It's just probably
never going to happen.
Do you realize that
this is k*lling us?
Carol and Andrea are
digging their own graves.
Who do you think
people are going to put
up at the elimination block?
Two of you guys.
Because it's a
problem for the team.
ANNOUNCER: After a tense
night for the Red Team,
the chefs are ready to take
on their next challenge.
I feel good about
our team right now.
We're definitely a strong
three guys in the kitchen.
We just need a win today.
Good morning
This morning is the King
of all challenges the one
thing that I love about
cooking is to take a protein
and evolving
MULTIPLE CONTESTANTS:
Morning, Chef.
Let's look at a chicken.
Giovanni, name me some
famous chicken dishes.
You've got chicken
cacciatore, chicken marsal,
chicken Cordon bleu.
Andrea.
Chicken noodle soup.
Chicken a la king.
Robert.
Kung Pao chicken.
Chicken livers and hot sauce.
Good.
I love cooking chicken.
As far as I was concerned,
I was already halfway
through my dish in my mind.
- So today, Ben.
- Yes, Chef.
We're working with?
Chicken
King crab.
I have never in my life seen
one up close and personal.
Oh my god I had no clue,
whatsoever, what I was going
to be doing with that thing.
Look at it.
Yeah.
When he lifted that king crab,
I was just like mmmmh hmmmm.
You get some butter
and a metal bucket
because I'm going to town.
Today's challenge is
going to be a real test
of the level of your
individual ability
to create something special.
You'll all make one
crab dish, each.
Do you understand?
MULTIPLE CONTESTANTS: Yes, Chef.
After you've
finished that dish,
come to a consensus
of which dish
you're going to put
forward for me to taste.
And then I'll have one crab dish
from the blue and one crab dish
from the red.
Is that clear?
MULTIPLE CONTESTANTS: Yes, Chef.
This is a challenge
you do not want to lose.
OK, minutes from now.
Go.
Let's go.
ANNOUNCER: This
king crab challenge
will test the chefs' creativity
with one of the most sought
after seafoods available.
Each chef will
prepare one crab dish.
Then, each team must
choose one of those dishes
to present to Chef Ramsay.
A true chef runs
into the kitchen
and has a game plan already set.
I was already thinking about
what the sauce was going
to look like on the plate.
So it was just a matter
of my hands catching up
with my imagination.
Guys, I just dropped two.
Just to let you guys know.
- Already?
Yeah.
I know what I'm
doing in the kitchen,
and I understand what
Chef Ramsay looks for
and where his palette is.
Can't believe how many legs
you're using for that sauce.
I'm going to--
yeah, I'm gonna--
Yeah, yeah, yeah.
Yeah, but, um.
Dumb ass idiot.
PAULA: Have you seen
the chinois, Giovanni?
- Excuse me?
- Have you seen the chinois?
- No, I haven't.
- Half way, yes?
PAULA: Chef, any chance you can
find the chinois for us or no?
I can find you a chinois?
f*ck yourself, Paula.
Yeah.
Would you like a latte?
It was just a
bad call for Paula.
It was embarrassing.
PAULA: Sorry, chef.
Let's go, last minutes, guys.
How do you want to do it?
Let's plate.
And let's give it
a little taste.
ANNOUNCER: The chefs have
completed cooking their dishes.
And it's now time for the
teams to choose which dish they
will present to Chef Ramsay.
- Let's go.
- You gotta make a decision.
That's the most important
thing here, gentlemen.
Hurry up.
You know, I've been pretty
confident with the dishes
I've made in these challenges.
You know, I won two.
- Not a lot of crunch.
It's very soft.
- You think so?
I hope you're tasting
each others dishes.
Come on.
You think he's going
to have a problem
with the shell on the plate?
- No, I don't think so at all.
I left it there for a purpose.
If we're presenting
Andrea's dish to Chef Ramsay,
the first thing
he's going to say
is, "What the f*ck are these
shells on the plate for?
Do you expect me
to eat the shells?
Paula, what are we
tasting over here?
Right here, broth.
And I mean, there's a
little piece of the crab.
I just kept the crab
clean with some vegetables
in there and some chilies.
Paula's dish looked the
best out of all of them.
It was a very, very good dish.
Confer amongst yourselves.
Come on.
I thought my dish
was the one to go with.
I believe I am the
strongest on the team.
That's the vanilla,
the sweetness.
And then you've got sort
of this spicy lobster,
but remember the sauce
is going to be spicy.
Man, I like that.
When I tasted Ben's dish,
I was really blown away
with the vanilla and the crab.
- It's really good.
I thought, you
know, it's different.
Want to go with Ben's?
You know, I personally
felt my dish was the best,
but I didn't want
to cause a fuss.
I like Paula's and Andrea's.
Paula had an absolutely
beautiful dish,
but I really wanted
my dish to be
up there because I'm
definitely ready to show
Chef Ramsay what I have.
Let's go for flavor.
Let's go for f*cking flavor.
Andrea knows what she
wants, and she pushes for it.
I just kind of feel bad
going, you know what.
Screw you, my dish
Is going up there.
That's it.
I like it the best.
MULTIPLE CONTESTANTS: Andrea's.
Five, four, three,
two, one, stop.
Are you happy with
the selection?
ALL: Yes, Chef.
Two dishes forward.
Let's go.
It's an honor when people
recognize your flavors
in your cooking,
but it's definitely
nerve wracking being
up there and your team
banking on you for a win.
OK, Andrea, what is it?
We have two king crab legs,
and it's lightly crusted
in macadamia nut and asparagus.
And there a pear infused butter.
Doesn't look the most
glamorous of dishes, does it?
Her dish looked like
a disaster on a plate.
It looked like a
crab with the runs.
The idea of the
shell is for what?
Presentation?
Cigarette box?
I simply wanted the diner
to be able to experience
the crab as a whole.
I didn't want to take that away.
What?
Like a memento?
Do you think the customers
want to fight through that?
It was embarrassing
that I went out on a limb
and I kept shell on the plate.
Don't do that at home.
It looks a mess.
That is bland and disgusting.
Right, Ben.
- Yes, Chef.
What is it?
The crab was prepared in
a bit of sriracha butter,
so it has heat to it.
It was not a very rich
sauce so that it wouldn't
coat it and just
saturate it in butter,
so I took some sriracha a bit
of cream and whole butter,
and then I literally
put the preblanched king
crab leg into the sauce,
covered it with plastic.
The sauce, I used the
raw crab legs combination
of fennel and shallots.
I put the shells and
whatnot in the Robot Coupe,
just to pulse a bit.
Dude, what is wrong with you?
Just shut up.
I put a little
whole vanilla bean
in at the end, just reduced.
Color and serve a subtle
shallot flavor, as well.
Right, thank you.
Thank you, Chef.
There's only f*cking
two things on the plate.
Presentation, nice.
When Ben is
presenting his dish
and I just saw Chef Ramsay's
face, I was thinking, damn it.
You know what, we should
have put my dish up there.
Because it would have totally
blown Ben's dish away.
I've got king
crab and asparagus.
And we've gone through
an extraordinary length
to get that on the plate.
But it doesn't have
the wow factor.
sh*t.
I am disappointed.
Paula and Danny, get your
f*cking dishes up here.
Yes, chef.
Take those two back.
I asked for creativity.
My heart was pounding when
Chef Ramsay called me up there.
I was like, phew,
here we go man.
Thank you.
Paula, what is it?
Looks lovely.
Chef, I made a
basil coconut broth.
The crab, I kept very simple.
I added a few bits of
peppers and chilies,
and I kept it very, very clean.
That is delicious.
I'm very happy with that.
Danny, what is it, please?
I pushed the king crab
in a Madeira beurre blanc,
carrot saute with
some fennel and celery
for a little bit of crunch.
That is delicious, Danny.
Thank you, Chef.
It really felt great
to showcase what I got.
You got it or you don't.
And I definitely got it.
That's exactly
what I asked for.
You're showing it off.
That's exactly what
I ask you both to do.
Why didn't these two
dishes come up first?
It was a consensus
of the group, Chef.
It's a team
effort, so I allowed
the team to make that decision.
The winner is the Blue Team.
Well done.
Congratulations.
I feel great, right now.
I feel awesome.
Well done, Blue Team.
Losers.
MULTIPLE CONTESTANTS: Yes, Chef?
You have some pretty
disgusting work ahead of you.
First off, I want
the dorms spotless.
Spring clean.
From top to bottom.
Under the beds, in the
showers, under the toilets.
It sucks having to clean
up somebody else's mess.
Especially when they're dirty.
And then, you'll be
cooking and cleaning
all the crabs ahead of
tomorrow night's service.
Is that clear?
MULTIPLE CONTESTANTS: Yes, Chef.
Winners, you'll be having
the most amazing day with me
on the beach or Santa Monica.
Chef Ramsay's taking his
boys to Santa something.
Santa Barbara?
Santa Monica?
I'm from Chicago.
We don't have any Santas
except for the fact guy
that comes down the chimney.
We're going to have
an extraordinary lunch
on the beach.
Nice.
Where are you going, Blue Team?
Right near the beach, boy.
Now, when we get there,
there's one more surprise.
Go and get changed,
quickly, because we have
a Hummer limo waiting for you.
Move your ass.
Let's go.
Quick.
MULTIPLE CONTESTANTS: Yeah.
I'm just stoked to have been
at the top of the totem pole
today.
Basically, I won it for my team.
And I definitely
rocked the house today.
Red Team.
MULTIPLE CONTESTANTS: Yes, Chef?
You know, I expected more.
Andrea, really bad.
Losers, get the kitchen clean.
I dropped the ball,
and I totally know that.
And I'm mad at myself
as I am for everybody
else on this team.
Leaving dirty drawers out.
Give them the
skid marks, Robert.
I don't have no sorrow or
mercy or feel bad for them.
Screw em.
Let them get a little taste.
I'm keeping it real.
Real funky.
- All right, ladies.
- Bye, guys.
See ya.
Yo, I left some dirty
drawers on my bed.
I want them pressed and cleaned.
I don't know what your
sanitary habits are like.
Nuh uh.
It's disgusting.
That's f*cking gross.
There it is.
They finally got
one big enough.
Come on, big boy.
Yeah.
We deserve this right here, man.
Well gentlemen, put it in.
The trifecta.
[music playing]
I didn't think we'd actually
ever get to see the ocean.
Hi, guys.
Oh, look at chef.
Hi, guys.
Welcome to Santa Monica Beach.
Ready for a great day?
MULTIPLE CONTESTANTS: Yes.
Look at him.
Yeah, there's a weight
limit on the Segways.
Whoop, looks like I get to
miss out on something, again.
Robert, come on.
Come on, Ben.
Around the corner.
I'm going for it.
Oh, Chef.
When we go out on these
outings with Chef Ramsay,
it's like going out
with a good buddy that's
hilarious and jokes around.
And it's just great.
- Ready for some lunch?
- Yeah
Let's go.
Robert, come on.
Come on, Rob.
Wait up, damn it.
ANNOUNCER: The men are having
a great time with Chef Ramsay,
but back in the
dorms, it's no day
at the beach for the Red Team.
Oh, this is so gross.
Whoa, that is some
smelly ass laundry.
For all you house
cleaners out there,
I don't know how you do it.
Dirty drawers being
strewn all over the floor.
There's funky smelly
ballled up mildewy socks.
Ugh.
I am so glad I do not
have to iron his sh*t.
ANNOUNCER: While the Red Team
works to get the dorms clean,
back at the beach, the Blue Team
is ready to clean their plates.
Look at that.
Aww, man.
That lobster was like butter.
It was so delicious.
Ah, man, like I was in heaven.
Here's the thing.
I'm looking for a leader, and
I'm looking for a head chef.
And all three of you,
yeah, have got a chance.
Well done.
Thank you, Chef.
The Blues Brothers, well done.
Just spare a little
thought for the crab
cleaners in the red kitchen.
Yes
Son of a bitch.
Got water all up
inside my glove.
Working with Carol is like
working with a five-year-old.
She's always got
something to bitch about.
I never had any idea
this is how big they were.
This guy had his
leg chopped off.
Andrea, she just
never stops talking.
There's just some
people who just
don't know when to shut up, and
it's really, really annoying.
Anybody ever
had Dungeness Crab
from the Pacific Northwest?
Ouch.
King crab fest.
Of course, they have to come
back while we're cleaning.
This Saturday, all
you can eat crab.
The Red Team looked miserable.
But I have no sympathy
We rode some Segways.
We got We got Segways all day.
Big ass lobster at lunch.
The best lobster, dude.
Amazing.
I don't want to hear about the
good sh*t that you did today.
Keep it to yourself.
The dorms are
very, very clean.
Spotless?
Yeah.
Carol, don't even
think about it.
Good watching.
You know, the Blue Team, they
like to rub it in our faces.
Later, have fun.
f*ck em.
What the f*ck.
I got anger.
We're pissed at these people.
The juice is flowing.
The heart b*at racing.
We had to pull this
next dinner service out.
[music playing]
ANNOUNCER: After a
good night's sleep,
the chefs are ready to prepare
for tonight's dinner service.
But Chef Ramsay has something
important to tell them.
Right, good morning.
MULTIPLE CONTESTANTS:
Morning, Chef.
For the first time, so
far, in Hell's Kitchen,
each team will be responsible
for their own menu.
You go head to head for
the very first time.
Three appetizers, three
entrees, and three deserts.
I want true fine
dining, stunning dishes.
Both teams, upstairs.
And come up with a creative,
exciting menu ahead
of tonight's dinner service.
Move quickly.
Oh, by the way, make sure
you've got a crab special, yes?
MULTIPLE CONTESTANTS: Yes, Chef.
Danny, we'll run
your special, dude.
This menu is a chance for
us to display our talents
and our flavors and our styles.
Right, your special, right?
The one you made yesterday.
The stakes are high
high, high, high, high.
ANNOUNCER: With an opportunity
to display creativity,
Ben quickly takes
charge of the Blue Team.
Baby roasted red beets.
Like a goat cheese crostini
or something like that?
MULTIPLE CONTESTANTS:
Absolute, sounds great.
So a herb citrus salad
with crusted goat cheese?
ANNOUNCER: With the freedom
to create anything they want--
What about a carpaccio?
Why don't we do like a
carpaccio or something?
ANNOUNCER: --the team's menus
are surprisingly similar.
What about having a
fatty steak on there?
My suggestion is a
big piece of red meat.
Definitely, halibut
is just an amazing fish.
I'm thinking
halibut, gentleman.
And I think that if we go
ahead and we take a halibut
and we really try and go
out there and do a method.
Let's say, for instance,
a shallow poach.
I'm thinking of three
old, rich fuddy duddies.
And they're like, "I'll
have the poached halibut--
Poached Alaskan halibut.
And --and please, make
it extra poached."
With pommes fondant.
Neither one of them
are used to doing
refined methods of cooking.
Pommes fondant, like I mean--
Pommes fondant is going
to be something that's
done very old school French.
I've worked on
a lot of kitchens,
but some of these
terms that Ben says,
I have no idea what
he's talking about.
Pommes fondant.
Pommes fondant?
The beautiful
potatoes fondant.
And pommes fondant.
Pommes fondant.
Pommes fondant.
I don't ever want to hear
the term pommes fondant again.
I don't even know what it is.
Shallow poached Alaskan
halibut with confit tomatoes
and pommes fondant comma
natural poaching liquid.
[crickets chirp]
What do you think?
I wouldn't order that.
Sounds good.
ANNOUNCER: With their
ambitious new menus planned,
the teams get to work prepping
for tonight's dinner service.
I need to make sure you
have orders of potato.
I'd go to a little
more in case--
I'm gonna cook em right now.
And then flash them in the
oven for about five minutes
to order.
I'm just concerned
that they're
not going to set up on time.
The last French restaurant
I worked in did those potatoes
and they were wonderful
and delicious every time.
ANNOUNCER: While the
Red Team has concerns
about Carol's potatoes,
over in the blue kitchen,
Ben has concerns about--
Robert, how are
we looking buddy?
Where are you at
with everything?
How about those apples?
I'm getting to it.
All right, I'm getting to it.
I love Robert to
death but we needed
a little more hustle behind
that muscle during prep today.
But you asked me
like six times already.
How many you want to get?
Cool it brother, it's me.
The real Ben is
going out for himself.
I am too, and the egos
are going to clash.
OK, Jean Philippes, let's go.
Open Hell's Kitchen please, yes?
Yes, Chef.
Now, let's go.
ANNOUNCER: Tonight,
in Hell's Kitchen,
each customer will choose
from either the red menu
or the blue.
Both teams menus feature
similar dishes, including
carpaccio appetizers,
steak entrees,
and ambitious potato
garnishes, Ben's pommes fondant
and Carol's gratin dauphinois
Can I have off the
red menu, please.
OK, I'm going to go
with the blue menu.
I like to order
from the red kitchen.
Red kitchen, OK.
I'd would like to
start with the carpaccio.
Right, here we go.
Listen up, first order, yes?
Two appetizers for the red.
Two appetizers for the blue.
On order.
Two carppacio, beef entree.
Two New York strip.
One medium well, one normal.
Order two covers,
table seven, yes?
One bisque, one halibut.
MULTIPLE CONTESTANTS: Yes, Chef.
- Let's go.
Louder, Robert.
- Let's go, Gio, come on.
Where's the beef carpaccio?
In my hand, chef.
Let's go.
ANNOUNCER: So far, diners
are ordering equally
from both menus, and the
Red Team quickly sends
out their first appetizers--
Has absolutely zero flavor.
It's like eating
a piece of paper.
ANNOUNCER: --which
are quickly sent back.
The beef carpaccio, no
seasoning, whatsoever, chef.
Absolutely bland.
- Red Team, hey.
Come here.
Beef carpaccio.
You have bland.
Bland.
I guess I didn't
season enough.
You know it's not good.
It's not good at all.
When you slice
the beef carpaccio,
slice it on a seasoned plate.
You can't just serve bland.
Yes, chef.
Refire.
One beef carpaccio,
nicely seasoned.
MULTIPLE CONTESTANTS: Yes, Chef.
Let's go.
ANNOUNCER: Giovanni
has underseasoned
his first appetizer.
But over in the
blue kitchen, Ben
is being careful not to make
the same mistake with his soup.
What's the matter?
It's salty.
Oh, Ben.
Right, all three
of you, come here.
Here we go.
Taste time.
Quick, quick, dig in there yeah.
Make sure to take a
nice big mouthful.
Big mouthful.
I spit it right out.
It was disgusting.
Salty soup.
Yes, yes, Chef.
So how can you f*ck it?
It was bland before.
It over reduced.
It's my fault. I should
have tasted it, Chef.
- You're clumsy.
- Yes, Chef
- You salted it.
- Yes, Chef.
- You overseasoned it.
- Yes, I did Chef.
- You didn't over reduce it.
- Yes, chef.
I'm a soldier.
That's why I say yes, chef.
- Hey, clumsy f*ck.
- Yes, Chef?
I'm going to put one
up, right now, Chef.
Why are you always
looking for excuses, you?
No, no.
No excuses, Chef.
It was my fault. It's
coming right now.
I don't tuck my head in
my f*cking oven and cry.
Oh my god, look at him.
Look at f*cking him.
ANNOUNCER: Ben's salty soup
has stalled the blue kitchen,
leaving some blue
diners to watch
red diners at the same table
enjoy their appetizers.
Meanwhile, one
red diner is still
not enjoying her appetizer.
It's the same g*dd*mn thing.
He plated the same thing.
Oh my gosh, I am so
going back there.
One beet salad entree.
One basque.
One New York steak.
- Yes, Chef.
- Yes, madam?
OK, thank you.
Hey, get the veal
on, please, yes.
Let's go.
Chef.
Don't whistle at me.
I'm not your f*cking dog.
You look more like
a dog than I do.
f*ck off, will you?
Fresh beef carpaccio now.
Yes?
About to get whistled at.
Come here boy.
Sit down.
Thank you.
He told me to f*ck off.
Did you hear her
whistling at me, that lady.
Give that to the dog, yes?
Put a lead on it
in case she runs
off with the f*cking plate.
ANNOUNCER: While the
diners learn that it's best
to sit and stay at their
tables, back in the red kitchen,
Carol is ready with her
potatoes gratin dauphinois.
Oh dear, excuse me.
Oh, come down.
Hurry up.
Taste them.
No, you get that.
There's another slice for you.
Hard and raw, chef.
f*cking hell.
Why are the potatoes crunchy?
Who cooked them, then?
I did, Chef.
If they go in the oven
when the order comes in,
they should be fully cooked.
I don't know why
they didn't cook.
I've never cooked potatoes that
long before, sliced that thin.
Hey, come in here.
Come in here, you.
Have I got news for you, yeah.
Tell him, then.
Tell him.
He's going to go to and
explain to the customer.
What's happening please.
The dauphinois
potatoes are undercooked.
If they go in when the order
comes in, they should be fine.
What's undercooked?
Say that again?
If she fires it when the
order comes in, when it's
ready to go, the potatoes--
Au gratin dauphinois need
to be cooked before service.
Yes, Chef.
Now, you're blaming her.
I'm not blaming her, Chef.
Hey, Andrea, she's
trying to sabotage you.
She's trying--
- I'm not--
- What?
I'm not sabotaging.
I was embarrassed for Carol.
She's pointing out
other people's mistakes.
Point me out.
I dare you.
- Here's the next question.
How long, then, until they cook.
Maybe minutes, Chef.
Look how cold she is.
Maybe minutes.
They should have been done.
Why didn't they cook?
Maybe minutes, everybody.
For your au gratin dauphinois.
Look at them.
The poor souls.
Are you stupid?
No, Chef, I'm not.
Bull sh*t.
Those potatoes, I was
embarrassed for Carol.
Were they cooked
to begin with?
Chef, yes.
I cooked them in the
cream for an hour.
- What?
- Yes.
You cooked them in
the cream for an hour?
In boiling cream for an hour.
Crunchy gratin
dauphinois, useless.
Are they done?
Taste excellent.
That one wasn't.
ANNOUNCER: With the red
kitchen at a standstill,
Chef Ramsay turns his
attention to the blue kitchen
and Ben's potatoes.
Where's the pommes fondant?
That's it, Chef.
I thought pommes fondant was
cooked in butter, nicely done.
Butter, fired, nicely colored.
I blanched them, Chef.
I'm sorry.
- You blanched them?
- Yes, I did.
Sorry, Chef.
Pommes fondant means something
completely different to him.
Isn't pommes fondant
in America the same
as a pommes fondant in Europe?
Yes, it is.
Chef Ramsay's
entire vocabulary
is completely foreign to me.
He's foreign to me.
How can that be a
f*cking pommes fon--
Just taste that, you.
If that is a pommes
fondant, yeah,
then I'm the f*cking pope.
Ben is all about these
fancy terms or whatever,
but I guess it's not
even a pommes fondant.
Pommes fondant, my ass.
It looks like a school dinner.
Do something about it.
All right, lets just
do the whole thing.
Let's do the whole
thing over again.
ANNOUNCER: While the Blue Team
starts over on Ben's potatoes,
over in the red kitchen,
Carol is doing everything
she can to rescue hers.
What is that on there?
I just poured
more cream on it.
I'm going to put it back in.
Oh my god.
Oh, Jesus Christ.
Are you mad?
No, Chef.
There was no saving
those potatoes.
None whatsoever.
They just look like sh*t.
They look like f*cking sh*t.
It was awful.
I wouldn't even say that
to a f*cking pig farm, madam.
Forget it.
You don't care, do you?
Because if you did care, you
wouldn't serve me that crap.
This is supposed to
be your exciting menu.
Really?
Well, I feel completely awful.
This is such a great dish,
and I f*cking ruined it.
I expect you, you, and you
to come up with an alternative.
Sauteed potato.
Green potato.
Come up with one.
It's your venue.
You all look like this, mmmhh.
No.
Come up with one.
Potatoes, sauteed
fingerling potatoes.
We should have just cooked
the potatoes all the way.
Everybody's been in the weeds.
Everybody's been in
the f*cking shits.
You know, it's about picking
yourself up and keep on going.
Never quit.
You're getting a little
bit loopy, you stupid cow.
ANNOUNCER: It's minutes
into dinner service,
and with potato problems
stalling both kitchens,
Chef Ramsay is eager
to get entrees moving.
Two halibut, two filet mignon.
Where is it?
Yes, Chef.
It's coming, Chef.
I need . minutes, Chef.
Still three--
I have the filets.
I have one halibut on.
I was off by one halibut.
That's my fault, Chef.
It's in the oven.
It's working.
I need the full three, Chef.
Robert's working
as hard as he can,
but Robert is simply not
able to produce at the level
that myself and Danny
are able to produce at.
And that's fact.
What's wrong with the halibut?
I got backed up.
It's my fault, Chef.
You forgot it?
Yes, I forgot it.
You're dragging me
now, and the whole place
is slowing down because of you.
Yes, Chef.
My timing was off,
but I'm doing the meat
station, the fish station.
I'd have to work twice as hard
to keep up with everybody.
Don't give up Robert.
I'm not giving up, Chef.
Don't you dare give up.
No.
ANNOUNCER: As Robert fights to
get his stations under control,
Carol is hoping to find
redemption on the meat station.
I'm going with my steak.
Careful, the plate is hot, Chef.
Is that medium?
Yes, Chef.
Madam.
Yes, Chef.
Your steak's rare.
It's still moving.
I just got so screwed
up by the potatoes.
It was so awful.
Madam, one lamb medium.
That's correct.
You managed to get
this one right,
yet the f*cking steak's not.
Weird, isn't it?
ANNOUNCER: Carol's inconsistency
is crippling the red kitchen.
Meanwhile, over
on the blue side,
Chef Ramsay sizes
up Robert's filets.
Robert, two filet.
One nice, one small.
Why can't we get
any consistency.
Look at the size of them.
Who cut the filet?
I portioned the filet, Chef.
Oh my god.
Ben cut my meat all f*cked up.
You know, whatever.
You were doing
that to sabotage him?
Never, Chef, never.
Make yourself look good, yes?
Never, Chef.
I gave every f*cking inch
of everything I had, tonight.
I certainly didn't deserve to be
told I'm f*cking everyone over.
Where's the beef?
That's what he gave you?
Oh, that was folded
like that to make
it look like a filet mignon.
I tried to push
it down, Chef, yes.
A filet mignon?
Yes, Chef.
Look at it.
I think he was
trying to sabotage me,
and I think the chef saw it.
Ben, you better bring all
your bullshit from your book.
Because I'm coming for you.
You're sweating, again.
I am, Chef.
I'll take a moment.
I'll take a moment?
That wasn't sweat.
Those were tears.
I was in the f*cking weeds.
Guy's a f*cking donkey.
ANNOUNCER: Two hours into
dinner service, both teams
are finally working on desserts.
And Robert and Ben are
frustrating each other.
All right, let's b*at these
b*tches to the window, yo.
Dude, you're
pissing me off, dude.
I'm f*cking humping.
- Who's pissing you off?
- You are.
How about I'm waiting
on food, brother.
Come on.
Yeah, you're waiting on me.
What's going on here, guys?
I need cheesecakes, buddy.
Yeah, well they
take f*cking time.
I'm like f*ck you, Ben.
I'm not here to make friends.
I'm pissed.
There's a fire in me
that's burning so hot, man.
It's napalm, man.
Come on, please.
You're doing this to
sabotage them, aren't you?
No, I'm not, Chef.
Of course not.
If Chef Ramsay thinks that
I am sabotaging people,
then send me the f*ck home.
What's the matter?
They requested medium, Chef.
Madam, come here.
I'm not running to you.
Look, medium.
And it comes out mid-rare.
My head is buzzing.
Look at me.
Stop what you're doing.
I've had enough.
Switch it off.
Close down.
ANNOUNCER: The red menu versus
blue menu dinner service
has ended in disaster.
Now, Chef Ramsay must
choose a winning team.
I give you the
respect and the trust
to come up with your own
exciting, vibrant menus.
Unfortunately, you couldn't
even execute your own food.
When I looked at the
customer comment cards,
I looked at the entree.
And let's be honest, that's
the highlight of any meal.
MULTIPLE CONTESTANTS: Yes, Chef.
The Blue Team's entrees were
rated at % above average.
Nothing to shout home about.
The Red Team's entrees were
rated at % above average.
So the winning team tonight,
clearly, is the Red Team.
But you didn't win in a
glorious, fantastic way.
Let me reassure you of that.
Danny.
Yes, Chef?
You, on your own, go
back up to the dorm.
And come up with one of your
teammates up for elimination.
Think hard.
Now, piss off.
I can't believe he
didn't pick our team
after my potatoes were so bad.
Well, let's be honest.
We got lucky.
This win for the
Red Team tonight
is certainly not deserved.
I was hoping that we would lose
so we could shave dead weight,
for instance, Carol.
I'm in shock.
I can't believe.
Sometimes, you
need a little luck.
I'm the luckiest person
in Hell's Kitchen ever.
Yes, we won, and I
get to stay here.
But do I deserve it?
- Nothing to be happy about.
- I'm not happy.
You get to stay
here for another day.
Literally, I'm going to
pick apart the differences
between Robert and myself.
I know that this is a
test and Chef Ramsay wants
me to make the right decision.
Both of these guys, Ben and
Robert, have pros and cons.
Robert's inability
to move faster
in the kitchen definitely
put a lot more wear and tear
on Danny and I.
And you want me to step
up on the f*cking prep,
I'll do my damndest.
But I bring it
during them services.
Do you feel that you bring
more to the table as a chef
than I do?
Dude, I'm not going
to sit here and say
I'm less than a chef than you.
I'm a diamond in the rough,
and I just got to be polished.
Hey, straight up.
I think that you are
not able to bring it,
as I am, for the team effort and
even for the individual effort.
And when you use that
term diamond in the rough,
it's exactly that.
A diamond, but in the rough.
I don't think
either of them are
going to win this competition.
I think both should go up.
Who goes home first?
That's up to me?
In all honesty, would
you rather have me
in the kitchen with you
or would you rather have
Robert in the kitchen with you?
I have to think about that.
[music playing]
Right, Danny.
Have you made your decision?
- Yes, Chef.
Who is it and why?
I chose Ben, Chef.
I think that he has met
his full potential here
in Hell's Kitchen.
Personally, I want to
hear from both these guys.
Robert and Ben, step forward.
Ben.
Yes, Chef?
Why do you think you should
stay in Hell's Kitchen?
I believe I should
stay in Hell's Kitchen,
Chef, because I bring a
foundation of leadership.
I go balls to the wall everyday
when I'm in the kitchen.
I'm not a perfect
person, but I believe,
honest in the
bottom of my heart,
that I am the man
for this position.
You lead?
You set up the station
with the filet mignon
cut in different sizes.
Didn't even give a
rat's ass, did you?
Because you knew you
weren't cooking it.
You disappeared like a
snake off into the bushes.
Robert, why should you stay
over Ben in Hell's Kitchen?
When I come out
into this kitchen,
I wear % of my
heart on my sleeve.
The rest goes deep
into the food.
It goes directly to
the customer's mouth.
I believe that I am better
than all these chefs here,
and I look forward to
going toe to toe with them.
Don't underestimate
that underdog, man.
You overseasoned it.
Salty Soup.
- Yes, Chef.
You're just reheating it.
Yes.
- So how can you f*ck it?
- It was bland before.
It over reduced.
It's my fault. I should
have tasted it, Chef.
What's wrong with the halibut?
I got backed up.
It's my fault, Chef.
You forgot it.
Yes, I forgot if.
You're dragging me, now.
And the whole place is
slowing down because of you.
I've made a decision
to send home the person
that has sabotaged their team.
And the person, I feel
personally, has given up.
Carol.
Jacket off, and you're
leaving Hell's Kitchen.
You two, back in line.
You didn't even make a comeback.
After the doh fen wahs and
the potatoes were screwed,
you gave up.
Thank you.
Good night.
I came here with
the attitude that I'm
going to win this competition.
I'm going to be this
famous chef that everybody
wants to come and work for.
It's very humbling to be
standing here a loser.
Tomorrow, we bounce back.
Is that clear?
MULTIPLE CONTESTANTS: Yes, Chef.
Because in here,
one of you is going
to become the head chef
at the Borgata Hotel
and Casino in Atlantic City.
Now, get some sleep.
MULTIPLE CONTESTANTS: Yes, Chef.
I absolutely relish
to death another chance
to stay in Hell's Kitchen.
I know Chef Ramsay
sees something in me.
Look out, because now
it's time for me to,
personally, really
raise that bar.
Only God knows what a
f*cking soldier I am.
Oh my god, music to my ears.
I just had a gut feeling that
Carol was going to go home.
Our dead weight is gone and
we're lean and mean, right now.
I belong doing this, man.
This isn't just a game.
I'm proud of everything I've
done since I've been here.
Can other people say that?
I don't think so.
Carol Knew she was out of
her depth in Hell's Kitchen.
I just put her
out of her misery.
ANNOUNCER: Next time,
on Hell's Kitchen.
We started with .
have gone.
ANNOUNCER: It's down
to the final six,
and the competition gets
even more cutthroat.
I don't want to
go out like a chump.
If you don't think that you
can win this, there's the door.
Get the f*ck out.
- I don't need no friends.
I will step on the back of
their neck to get to the top.
ANNOUNCER: One lucky
chef hits the jackpot.
I will be taking
the winner with me
to one of the top culinary
cities in America.
ANNOUNCER: But a
surprise elimination--
Danny.
Yes, Chef?
Who is the weakest
cook on the Blue Team?
MULTIPLE CONTESTANTS: --puts
two other chefs in jeopardy.
I'm really sorry.
Both of you, take
off your jackets.
ANNOUNCER: After a
disastrous dinner service--
Look at me, look
at me, look at me.
Not as pissed as I am!
Donkey!
ANNOUNCER: --a
surprise phone call--
I need all of you in the
dining room, immediately.
ANNOUNCER: --leads to a
shocking announcement.
Now, I'm going to do something
I've never ever done before.
ANNOUNCER: Will any
of the chefs realize
their dream of becoming head
chef at Borgata Atlantic City.
I'm shutting down
Hell's Kitchen.
ANNOUNCER: Find out next
week on a Hell's Kitchen--
Are you kidding me.
ANNOUNCER: --you'll
have to see to believe.
05x09 - 7 Chefs Compete
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Reality television show that uses a progressive elimination format to narrow down a field of 20 to 12 aspiring chefs to one single winner over the course of one season.
Reality television show that uses a progressive elimination format to narrow down a field of 20 to 12 aspiring chefs to one single winner over the course of one season.