05x11 - 5 Chefs Compete

[bunniefuu]

NARRATOR: Previously

on "Hell's Kitchen."

GORDON RAMSAY: All of

you, give me your jackets.

Let's go.

NARRATOR: The final

six became one team.

Ow!

- Woohoo!

- Woo!

Black, baby.

NARRATOR: And competed in their

first individual challenge.

GORDON RAMSAY:

Congratulations, Ben.

You won.

I definitely think

that I should have won.

NARRATOR: Ben chose

Robert to join him--

I thought you were

going to go for Danny.

Yeah.

Obviously not.

NARRATOR: --on a culinary

tour of San Francisco.

Nice.

Let's go.

NARRATOR: Then at

dinner service--

Tonight, you're going to

show me why each one of you

are worthy of being

in the final six.

NARRATOR: --Robert got off to a

bad start on the fish station.

What's the bacon with?

For the scallops.

So why did you put

it in with the dory?

Suppose they're

allergic to bacon!

You can send somebody to the

hospital on the back of that!

NARRATOR: Andrea couldn't

keep the order straight--

What's going?

I have no idea, Chef.

Oh, my god.

NARRATOR: --and was kicked

out of the kitchen--

f*ck off.

Through the door there.

This is the hardest

thing I've ever done.

You need to fight back.

If you don't, you're finished.

NARRATOR: --but was

given a second chance.

Back in the kitchen.

Now, wake up, Andrea!

NARRATOR: Giovanni

dared to talk back.

Your special has now

become not very special.

Thanks to pig face there.

I'm not d*ck face, Chef.

This day, look at me,

look at me in the eyes!

Not fit to [inaudible]!

NARRATOR: Ben couldn't cook his

own challenge winning special.

Let's just stand back

and watch that chicken

and the juice part of it.

NARRATOR: Robert got

seriously b*rned by Giovanni.

Well, we can't--

Agh!

Gah!

It's started

blistering already.

NARRATOR: And the first

service as a single team--

Can we work

together as a team!

NARRATOR: --ended in disaster.

You're right.

Of course I'm f*cking right!

NARRATOR: Chef Ramsay did

praise Paula's performance.

Solid and consistent

on the appetizers.

Think of two idiots

up for elimination.

NARRATOR: At elimination,

Paula made her decision.

Giovanni and

also Andrea, Chef.

NARRATOR: And chef

Ramsay made his.

Giovanni, give me your jacket

and leave Hell's Kitchen.

NARRATOR: So Giovanni

said his goodbyes--

Sorry about your hand, man.

--and left Hell's Kitchen.

But Chef Ramsay wasn't done.

How can the final

six be so sh*t?

NARRATOR: And he made a

shocking announcement.

I'm shutting down

Hell's Kitchen.

[theme music]

And now the continuation

of "Hell's Kitchen."

I'm shutting down

Hell's Kitchen.

Tomorrow morning,

you're all leaving.

How dare you f*cking snatch

my dream away from me, man?

I just called Borgata hotel.

You're all going

to Atlantic City.

Oh, f*ck this, man.

I can't f*cking handle this.

Get your ass

back up there, you.

Hey!

Get back up there.

Robert!

I almost fainted.

That's probably the first time

that my eyes have teared up.

That's right!

You're all leaving

tomorrow morning,

and you're going to come to

terms with what's at stake.

This just gets

crazier and crazier.

But I'm f*cking ready.

Let's go!

Get out there.

Get yourselves inspired.

And start smelling that level

of success that one of you

is going to be experiencing.

Keep your eyes open.

Because when you're

back, you're back

in hell for the final push.

Not only is Chef Ramsay

going to be opening the door

to let us take a peek

at what's in store,

but he's going to

full out open the door

and let us walk through, and

then shove us back in and say,

how bad do you want it now?

Borgata just sent their jet

to pick you up tomorrow morning.

So get upstairs and

get your bags packed.

You're leaving early.

Now piss off.

ALL: Yes, Chef.

[shrieking]

DANNY: I have no idea what

Atlantic City looks like.

I live in some small

town in Florida.

Like, our big hype is

the Daytona race track.

Dude, tell me this

ain't gonna be pimp.

I went from

completely % tapped

out on energy to feeling

like I'm on top of the world

right now.

I really do.

How cool is this, huh?

Roll out!

Excited guys, you're pumped.

Yeah, boy.

Little trip to Atlantic

City, ladies and gentlemen?

Yes!

Yay!

BEN: Here you are on your

way to the end of the tunnel,

and the end of the tunnel has

sent you its personal form

of transportation.

Strike you out.

I feel like I'm sitting at a

park bench that just took off.

I come from a part

of the Hamptons,

where it's all blue

collar fellows,

and we just wish to be riding

in limos and private jets.

Atlantic City, here we--

[all cheering]

That don't happen to guys

like me all the time.

It says, welcome

Hell's Kitchen!

- Woo!

- Yeah!

Over here.

Right there, right

there, people!

As the plane is coming around

and making its turn there,

and just to really kind of show

us off where Borgata is-- that

was really a surreal moment.

Yeah, boy!

Here!

Yeah!

[cheering]

I'll have you,

you, you, and you.

Welcome to the Borgata

in Atlantic City!

ALL: Thank you!

Borgata babes join me

to welcome you today.

ROBERT: Hello, ladies.

When I first rolled up

here, it was like a fat kid

rolling up on a cake shop.

It was nuts, man.

There's all these cute

girls lined up with slippers,

and robes, and big red bows.

And I was looking for

the half naked men,

but they weren't there.

The girls brought

some presents for you.

Order some food from

our in-room dining.

Have a great night, and

we'll see you in the morning.

We got a busy day.

Can I hang out with

the babes some more?

I don't wanna go!

I don't wanna go!

NARRATOR: After a

good night's sleep,

the chefs are eager

to see the resort

that will become home to the

winner's very own restaurant.

All right, how about

if we take a walk around?

We have , rooms here.

In any given day,

you have anywhere

between , and , people

come through the building.

The amount of people that come

through this place every day--

like, the opportunity

to be ridiculously

successful is just astounding.

We have over retail

outlets here at Borgata.

Maybe I should do, like,

big and tall modeling.

MIKE: Welcome to restaurant row.

We launched the culinary

revolution in Atlantic City.

Forbes.com just named

Borgata as the foodie hotel.

It's like a fine dining

food court at like one

of the baddest malls ever.

MIKE: Wolfgang Puck,

Bobby Flay, Michael Mina,

would not be here if

Borgata wasn't here.

And one of you will

have a restaurant

close by one of theirs.

Whichever one of

you wins, you're

going to have to step up.

You know, it's

definitely reassuring

to hear that, you know, food

is not an afterthought here.

Food is definitely one of the

main priorities at Borgata.

It has the space but

a lot of [inaudible]

for this new restaurant, or no?

Yes.

Guys, take a good look around.

Make sure you take it all in.

This could be your space at

the end of "Hell's Kitchen."

Right when the door

opens, here is just--

A huge, empty room.

It's a big slab of

concrete right now.

Holy sh*t.

This is where one of our

restaurants is going to be,

you know?

Hopefully, my restaurant.

How many square feet is this?

A lot.

More than you can use, I bet.

What do you think?

Geez, wow.

I'm already picturing

my restaurant here.

Oh man, this is

where the bar could go.

And this is where

the kitchen can go.

Oh, this will be a great

little banquet room.

What would the name

of the restaurant be?

What kind of food would I do?

I'm thinking

windows right there.

My bar is going to have

a pink Cadillac coming

right out of the wall, dude.

You wait.

Seeing that space

today was just--

Breathtaking.

It just-- you know,

it blew my mind.

That really smacks you in the

face and goes, OK, this is it.

My dream coming to a reality.

You OK?

You speechless?

Yeah.

It doesn't happen often.

Just-- we go in fits.

That's awesome.

I wanted to whet the appetite.

We've got more to see though.

- I will see you later.

Borgata is, like,

the one stop deal, man.

All the stars want to be here.

What about rollers

and strollers?

Yeah, you totally

forgot you were in Jersey.

ALL: Cheers!

, bottles of wine

we offer here at Borgata.

It was fabulous.

Really, the best

part of today's day

was the spa treatment.

I really can't believe that

we're getting [inaudible]..

This has been awesome.

And this pool is dope, man.

Just like something you see

out of a Greek bathhouse.

And with the Borgata babes

and the poolside honeys.

Beer, wine.

How about you and

you, and a blender.

We were able to

relax, which I have

not had much time to do lately.

I tell you what.

This is not only

amazing, but well needed.

Being at the Borgata, a

great opportunity for us

to see what the

prize is and to taste

a little bit of that good life.

ALL: Borgata!

Borgata!

NARRATOR: Now that the

chefs have experienced all

that Borgata has to

offer, Chef Ramsay

has arranged for them to meet

some important associates.

MIKE: This is Nicolas Kurban.

He is the Vice President of

Food and Beverage at Borgata.

And this is Executive

Chef Ron Ross.

Hope you enjoy your time,

and I'll be seeing you later.

All right.

Thank you, Mike.

Thank you.

We finally meet the chef.

This is the one.

Speaking with the chef was

actually more exciting to me

than actually

tasting dinner there.

I'm going to speak

for the group here.

This is-- I'm very excited.

It's a great opportunity

to meet all of you.

BEN: Saw the space today.

I think that was the first

moment that all of us

took a second to close our eyes

and sort of envision a dream.

Yeah, it was a--

I have a question

about human resources.

How How does that play?

Is that something

that the chefs would

sit down and interview

our future employees,

or do they filter

through Borgata?

How is the human

resources set up?

RON ROSS: You see, when you're

opening a new restaurant--

Not even minutes

through dinner,

it seemed Robert pretty much

got up and excused himself

from the most important dinner

that we've been having to date.

NARRATOR: Unbeknownst to

the other chefs, Robert

has sought medical attention.

My name's Colleen.

I'm a paramedic here on-site.

Just having chest pain.

No.

No?

BEN: Is Robert OK?

ANDREA: I don't know.

What's the deal?

Blood pressure is

elevated right now.

It's over .

I would suggest that

you may want to consider

going down to the hospital.

Did somebody

pull him in there?

Or did he, just like, oh,

I'm just going to go in--

BEN: Call him there.

He just walked up.

If you don't want

to go to the hospital,

if you don't want to

get on the stretcher,

if you don't want to go in

the ambulance, it's your call.

I hope he's all right.

That's all.

NARRATOR: The

excitement may have

proven too much for one chef.

Hell's Kitchen is

not the kind of place

you want to get phone calls at.

- Ben.

- Yes.

This is Rob.

I just wanted to let you

guys know that, you know,

I didn't mean to, like,

skip out on you guys.

What the f*ck is that beeping

in the background, dude?

Something is

definitely wrong with me.

They don't know if

it's a heart att*ck.

But there's a lot of chest pain.

And bad news is I have

to stay here overnight.

And they really can't

rule anything out.

Yeah, well, I can

tell you right now,

man, we're definitely

very concerned.

And I will definitely be

sure to let the crew know.

Best course of action is

sort of the precautionary,

you know what I mean?

You got to get better, man.

So you take care

of yourself, OK?

All right, Ben.

Take care.

All right, brother,

man, hang in there, dude.

I feel terrible.

He will be spending the

night in the hospital.

We've all just found

it so hard to be where

we're at now, the final five.

I want nothing more than to have

Robert come back home with us

and continue this

competition because he

deserves every bit of this.

All right, here's

to Robert, man.

Fight it off, brother.

To Robert.

Yeah, you got it.

NARRATOR: After an

emotional night,

the four remaining chefs

returned to Hell's Kitchen,

still unsure of Robert's fate.

And we're back.

Back in hell.

Back in hell, baby.

It sucks coming back to

Hell's Kitchen without Robert.

But no competition, no prize, is

worth, you know, croaking for.

Think Robert's coming back?

We're all missing Robert, you

know, especially Ben and I.

It's like missing

a part of the team.

Ultimately, I would

love for Robert

to come back and have an

opportunity to fight for this.

NARRATOR: After a couple of

days without any word on how

Robert is doing,

Chef Ramsay calls

the chefs down for a meeting.

So you're very

fresh, very relaxed.

Did you enjoy the

whole atmosphere

of the Borgata Resort?

- Very much so.

Incredible, Chef.

Sadly, you came back,

minus one individual.

Clearly, you're all

deeply concerned.

I'm not going to tell

you how he's doing.

I'm going to let him

tell you himself.

Chef Robert!

[cheering]

OK, big boy.

Let me just say how

pleased I am to see you.

ROBERT: Thank you.

- Yeah, how are you feeling?

- Not good.

Oh.

Not good.

What did the medics say?

I have periocarditis,

which is a swelling

of the sack around the heart,

which leads to heart disease.

Oh, dear.

Are you coming back?

- No.

- No?

I'm not coming back.

The fact that you can't

continue is a great shame.

It's just sad.

It's really, really

sad because he's put

his heart and soul into this.

It really sucks.

Bro.

Ben.

I'm so sorry.

I wish you were--

Good luck, my man.

I feel awful for Robert.

It's upsetting to lose

a friend and, you know,

a competitor in that way.

He's a bang up guy, and I'd

be honored to work with him.

Danny. my man.

GORDON RAMSAY: I just want

to tell you that you have

been a fantastic competitor.

Thank you, Chef.

You had the potential

to win this competition.

You never, ever,

ever forget that.

Thank you very much.

OK, big boy.

Give me your jacket and

leave Hell's Kitchen.

[applause]

Hey, what a buddy.

Now, get better.

- Thank you, Chef.

OK?

Take care.

Good luck, guys!

Love you, man.

In the bin.

I knew I was coming

in as the underdog.

Wait up, Dave!

You're sweating a bit, no?

Well, I'm pounds.

I knew I had to fight and

just grab my way to the top.

Don't give up, Robert.

No, I'm not giving up!

- Don't you dare give up!

- No!

I have no regrets.

- You're turning around.

We're all going back, yes?

Well, what the hell did I

win, a free f*cking ferry ride?

This place is beautiful.

Nice place to spend

a weekend, you know?

You ain't a man until

you use the loufah.

Straight up.

I'm proud of every day

that I've been here.

I'm proud that I got to

associate myself with one

of the best chefs in the world.

- [inaudible]

- Yes.

Thank you, Chef.

Thank you, Chef.

Absolutely.

I'm leaving Hell's Kitchen so

I have my health for my family,

for my career.

I feel like I've won.

We're all going

to miss Robert.

But let's be honest.

It's back to business.

ALL: Yes, Chef.

Four of you left.

Now I want to see

what you're made of.

Your next challenge.

I want each and every

one of you to create

your very own signature

dish, the stunning dish

that could be the highlight

of your restaurant at Borgata.

There's absolutely

no doubt in my mind

that my signature dish is

far above and beyond what

is being done at the Borgata.

This is going to be one

for the textbooks here.

The person who wins is

safe from elimination.

This is a very

important challenge

to win because it assures

a spot on the final three.

It's either sink or swim.

All four of you have

got minutes from now.

NARRATOR: The chefs

can use any ingredient

in the well-stocked kitchen--

All right, here we go.

NARRATOR: --to

prepare what would

be the signature dish

for their new restaurant

at Borgata Atlantic City.

A unique signature dish, yes?

ALL: Yes, Chef.

You've got four people

here, and you've got

three real contenders--

me, Paula, and Danny--

three people that don't

f*ck around in the kitchen.

Watch those shallots.

They're burning.

- Oh!

Whoa, whoa, whoa, whoa, whoa.

I'm going to grab some of

that Michael basil from you.

I need it all.

I'm just kidding.

minutes to go, yeah?

After getting back

from the Borgata,

I'm completely focused.

I want to create a dish

where Chef Ramsay would say,

is this the same Andrea?

OK, last , yes?

Every challenge I do, I

seem to just barely not win.

I just want to push over that

hump and just take a victory.

GORDON RAMSAY:

Three minutes to go.

Let's go!

- Yes, Chef.

GORDON RAMSAY: Make it count.

I knew right away what I

wanted to do for the Borgata.

I'm here to win this and just

do what I know how to do,

and that's cook.

GORDON RAMSAY: seconds.

Come on.

Make it count.

Let's go, let's go, let's go!

, , , , .

And stop.

Danny, let's go.

Remember, the winner

of this challenge

is safe from elimination.

What is it?

It is a pan seared sea scallop

with a citrus basil champagne

sauce and a little bit

of crystallized ginger

on top, Chef.

It didn't look the

most creative dish

in terms of presentation.

But it certainly

delivers in flavor.

- Thank you, Chef.

- It was quite nice.

The scallops are

cooked perfectly.

- Thank you, Chef.

- Thank you.

Andrea, let's go.

Yes, Chef.

Since I've gotten

here, they pretty much

think that I'm always going

to be the next person out.

I'm just ready to bust

out and bury them all.

What is it?

It is green tea crusted tuna

served with black sesame rice

cake and para Kimchi.

It was sushi rice

with a piece of tuna

wrapped with tea leaves.

Are you serious?

Like, come on.

She didn't cook anything.

How nice.

Build up is lovely.

You want a little

bit of everything.

Yes, Chef.

And there's nothing there

that is unwanted on the plate.

In terms of harmony, it all

goes very well together.

Thank you, Chef.

Delicious.

Paula, what is it?

We have a smoked

salmon ceviche.

But unfortunately, it

cooked a little bit more

than I would have liked

when I was smoking it.

It's not overcooked.

It's just seared.

But it's definitely delicious.

And the seasoning is

absolutely % correct.

Very good.

Thank you.

Whenever Chef Ramsay

says anything nice,

you immediately just breathe

a huge sigh of relief

inside, like [exhale].

Well, so far, I've

got a very tough choice.

Let's go, big boy.

Yes, Chef.

When I went in there,

I knew that my dish

was definitely one of the

better ones in the group.

I knocked it right

out of the park.

What is it?

BEN: We have pan

roasted tiger prawns

served over mango scented

turnips, basil crushed yukon

gold potatoes.

This dish is definitely

something you're not.

This is pretty.

One point for Ben.

You know, I believe people

truly eat with their eyes.

When I sit down to a plate,

I want them to go, wow.

Is there a prawn gone?

Ha, it was just

for presentation

to show the tail, Chef.

That's all.

Well, I want the f*cking

prawn, not the tail.

I didn't want to put too

much on the plate, Chef.

You cut the f*cking prawn.

You put the tail on the plate,

and you leave the prawn off.

Yes, Chef.

All right.

Dear, oh dear!

You've got to be very, very

careful now because this reward

means you're safe.

Ben, you're definitely not safe.

Danny, Andrea, Paula, well done.

Thank you, Chef.

Thank you.

Very difficult to pick

a winner out of all three.

Damn!

Aah!

I just want to win.

I just want to win!

It's got to be me.

It's got to be me.

God, please.

God, please.

God, please.

The person that will

not be going home--

It's simple.

Chef, just pick me!

--very, very hard indeed.

And the winner is Andrea.

Well done.

Really well done.

Thank you, Chef.

I am in the final three!

GORDON RAMSAY: That doesn't

mean to say that you

can't work hard tomorrow night.

Well, one thing I can

confirm is that you are safe.

The fact that I'm going to

be in the final three is just--

I have come into my own.

GORDON RAMSAY: Danny, Paula,

and Ben, you're still at risk.

Make sure tomorrow night's

service is your best ever.

Is that clear?

Yes, Chef.

Yes, Chef.

I was pissed when he said

Andrea was the winning dish .

She was definitely

the next to go.

It just doesn't make

sense for her to be safe.

Right.

Can I vent?

Just bring it on.

Well, let me tell you.

I'm upset that Robert left.

But now I'm going to

jump to what's really

starting to eat

away at me, the fact

that I know Andrea

was next to go.

Now that Andrea has

her immunity card,

I am now being looked at as

the underdog for service.

It upsets me because

her dish was cold.

It was a gigantic piece

of tuna wrapped in tea.

It's do or die time for me.

If I'm a failure in service,

I will be going home.

It is frustrating because she

definitely was the next to go.

But now-- now it's one

of the three top dogs.

The three top dogs now have

to f*cking battle it out.

John dory's done.

All right.

NARRATOR: After a

long day of prep,

the doors to Hell's

Kitchen are about to open.

Let's go, guys.

NARRATOR: And Chef Ramsay

gathers the final four.

I'm excited because this

is the creme de la creme.

Andrea--

Yes, Chef.

You're safe after

tonight's dinner service.

So bust your ass and make sure

that you show me why you're

going to be in the last three.

So you've been to

the Borgata hotel.

You've seen what's at stake.

ALL: Yes, Chef.

One reason, put

it back in tonight.

I can't give you any

form of motivation.

If it's not in there naturally

now, it's never going to be.

Move.

ALL: Yes, Chef.

GORDON RAMSAY: Jean-Philippe.

Yeah.

Open Hell's Kitchen, yes?

Oui, Chef.

NARRATOR: After being

closed while the chefs

were in Atlantic City, Hell's

Kitchen is fully booked.

And it will be up

to these four chefs

to feed the entire dining room.

Supposed to be

the four best, yes?

ALL: Yes, Chef.

- So prove it, yes?

Yes, Chef.

Another one.

Four covers, table six.

Two spaghettis, two sallawan

soups straight after.

Entree, two dory,

one salmon, one lamb.

ALL: Yes, Chef.

Thank you.

Sounds like a team.

I need six eggs.

Six more, you got it.

You got your scallops

working, Andrea?

Give me-- give me

seconds, Danny, seconds.

All right, I'll

meet you there.

GORDON RAMSAY: Give

me the scallops.

Bring the eggs.

- Right here, Chef.

Yeah.

All right, I'm going up to

the window with the pasta.

Behind, Chef.

Very nice, Danny.

Thank you, Chef.

I'm here to fight

to the bitter end.

Watch out because I'm

bringing the heat.

GORDON RAMSAY: Service, please.

NARRATOR: Dinner is

underway, and the final four

are off to a strong start.

When that go in there,

you drop one more, yes?

Yes, Chef.

GORDON RAMSAY: Good.

Well done.

Let's go.

NARRATOR: Or are they?

Yeah, absolutely.

What's the matter?

They're not cooked

properly, Chef.

Oh f*cking no.

Hey, Andrea.

One more f*cking scallop, yeah?

They're raw.

It's on full.

Why don't you turn

the thing on full?

I don't like

putting it on full.

OK, madam, madam.

How dare you slow this down!

You speed up, and turn

your f*cking stove up!

Because in minutes

time, we're f*cked.

I don't cook on high.

Those flat tops are like working

on top of f*cking volcanoes.

GORDON RAMSAY: Not

good there, is it?

First table, we got the

f*cking food coming back.

Not good at all, Chef.

GORDON RAMSAY: Madam,

just because you're safe

doesn't mean, necessarily you're

going to start taking the piss.

Get it in!

- It's coming right now, Chef.

There it is, Chef.

There it is.

What is that, rubber scallops?

Oh, my god almighty.

The scallops--

I don't even have to tell you.

GORDON RAMSAY: Yeah, we're

screwed now because f*cking

madam and her scallops.

NARRATOR: minutes into

dinner service, Andrea

is struggling on

the fish station.

With the kitchen

moving on to entrees,

the other chefs now

have a chance to prove

they belong in the final three.

On order, two

guests at table .

Two tuna, entree two Wellington.

Both Wellington medium.

ALL: Yes, Chef.

Have you switched off now?

Hey, look at me.

And can you answer me, then?

Yes, I can, Chef.

What was on the order?

Did not hear the

last order, Chef.

Oh, f*ck it.

Chef, the rare

Wellingtons are out.

Right.

Can I have some

hot carrot puree?

Where's bubbling, yes?

Ben!

Hot carrot puree!

Come on, Ben!

Where are they?

Right here, Chef.

Just hurry up!

Chef Ramsey yells so

much that it becomes a very

difficult thing to produce.

Hey.

Chef?

Spoon there.

OK, Chef.

Let's taste it, then, taste it.

It's stone cold,

you f*cking idiot!

Taste that one there that

if you think I'm joking,

you f*cking dreamer!

It's stone cold!

I put up cold puree.

You know, a cook brings me

cold puree in my restaurant,

he's going to hear about it.

So I heard about it.

GORDON RAMSAY: Ben!

Where is the f*cking puree?

BEN: It's coming

right here, Chef.

It's hot.

Hot pan.

Yeah, that's

what's called hot.

Leave it then, leave it!

- Yes, Chef.

Yes, Chef.

But when you go like

this, you go, mmm, I'm good.

I'm good.

I'm brilliant.

I'm from Chicago.

f*cking suck up!

Yes, Chef.

GORDON RAMSAY: You don't

even get a f*cking puree hot!

I don't know, honestly,

what happened to Ben.

He really just kind of shut

down, which is very unlike him.

GORDON RAMSAY: Come here, you.

Your attitude is turning, and

I'm losing my f*cking patience.

And It's so f*cking cold.

- Yes, Chef.

GORDON RAMSAY: Don't

look there so confused.

You serve me one more cold

batch, yeah, I swear to God,

you're f*cking history.

BEN: Yes, Chef.

NARRATOR: While Ben tries to

get it together on garnish,

Paula is ready to prove that

she has it together on meat.

How long, Paula?

Uh, three minutes on

that salmon, Andrea?

Uh, no, I'm

actually about four

minutes out on that salmon.

- OK.

Make that four minutes,

Chef, out on that.

You've gone back up now.

Is that because

she's running behind?

Uh, yes, Chef.

GORDON RAMSAY: Paula?

I'm not waiting for her.

I'm waiting for you.

Is your meat ready?

Yes, Chef.

Yeah, that takes five

times longer than the fish.

So why are we

waiting for the fish?

If she's not ready, you

serve your f*cking food, OK?

That's not what

a team leader does.

You don't let somebody

from your team go

down so that you can look good.

You can't serve around.

You're starting four minutes

because she's behind.

Yes, Chef.

And madam, speed up!

Yes, Chef!

It helps when your

stove's turned up.

You know what?

I was moving as fast as I could.

We've got to go now, yes?

ALL: Yes, Chef.

GORDON RAMSAY: Let's go, Paula.

- Nine behind.

- There you go.

GORDON RAMSAY: Come on, Andrea!

ANDREA: Yes, Chef!

GORDON RAMSAY: Paula.

Yes, Chef.

They're beastly

cooked together.

Thank you, Chef.

NARRATOR: It's an hour and

a half into dinner service,

and half of the entrees

have been served.

With Paula proving herself

on the meat station,

Ben is eager to redeem

himself on garnish.

What's going, Ben?

Oh, my god almighty.

Oh, come on.

Three dory, two

salmon, one chicken.

Why is he putting the

lettuce in there like that?

I don't know, Chef.

Not even sauteed.

Look at the mess it is.

Throwing everything in a pot.

BEN: I'm just absolutely

just mind boggled.

You've got a pan

here like that,

and you throw lettuce

on top like that.

You're sh*t.

You are so sh*t, you don't

even realize what you're doing.

It's like, oh, man, Ben.

Come on.

Like, you know better than that.

GORDON RAMSAY: Hey,

come here a minute.

Why are you doing this?

You just added lettuce

to the pot of cucumber.

You're not soaking the lettuce?

Chef, I was, in a side

pan, sauteing the tomatoes

and the cucumber, Chef.

But I did it wrong, Chef.

Yeah, you're f*cking up.

You're cutting corners.

And you're slipping big time.

You know what?

Yeah, your biggest

problem will always

be the downfall of your career.

You're full of f*cking sh*t.

Every time you got

f*cking something wrong,

you give a bullshit

f*cking excuse.

Right now, I'm fed up with

your bullshit excuses.

There's really nothing that

I can do to please Chef Ramsay,

and I'm slowly but surely

being able to accept that.

GORDON RAMSAY: You're too

dangerous to have on service.

I asked you what you're doing.

You said you're

serving tomatoes.

Oh, you bunk!

You dirty pig!

Get out!

Get out!

Un f*cking believable.

Hmph!

What the f*ck is going on?

I'm very upset right now.

But I don't give up.

I'm a good cook.

I know how to cook.

You know, I feel

like I need to really

try and pull it together.

OK, we're back.

I'm certainly ain't leaving

here without a fight.

I'll tell you that.

GORDON RAMSAY: Yeah, right.

Hey, you, come here, you.

BEN: Yes, Chef.

Why?

What's going through

your mind now?

Are you still going

to f*cking butcher me,

and slice me, and

throw sh*t to them?

No, Chef.

- Where's you fight, man?

- It's here, Chef.

GORDON RAMSAY: Where is it?

- I've got it, Chef!

Then wake up, you doughnut!

Yes, Chef!

NARRATOR: While Ben tries to

bounce back on the garnish,

out in the dining room,

one customer is sending

her entree back to the kitchen.

- What's the matter?

It's raw, Chef.

Oh, hell, here we go.

Andrea!

Yes, Chef!

Griffin

Refire.

Salmon is raw.

One medium.

Let's go.

Hurry up!

- Yes, Chef.

The hardest thing for me

was having my food come back.

I was pissed off about it.

How long for salmon medium?

I just flipped it, Chef.

Yeah.

Hey, madam, I want

to f*cking time!

How long?

An ass load of fish

was sold tonight.

And I was moving as

fast as I f*cking could.

Andrea!

I'll be ready to go!

Speed up!

Yes, Chef.

Mark the f*cking salmon

and cook it in the oven!

Yes, Chef!

GORDON RAMSAY: You're

not even concentrating.

I am concentrating, Chef.

You know, fish is the

easiest station here.

Chef's looking for a leader.

She can't even lead

her own station.

How long?

Give me one minute

and a half, Chef.

What about him

and his garnish?

Ben, can you--

Ben, can you fly our garnish

and be ready in a minute?

Oh, f*ck me.

Like he was half an hour

ago, completely switched off.

Absolutely not, Chef.

I know you're safe.

But, hey, madam, look at me.

Stop f*cking around!

Yes, Chef!

Now we can really spot

the f*cking weak ones.

NARRATOR: While Andrea

continues to struggle

on the fish station, Chef Ramsay

turns his attention elsewhere.

How long, Paula?

seconds, Chef,

just has to cut it.

Ben, are you up already?

I'm ready whenever you are!

Good, good.

Let's go.

Lamb garnish.

Coming also, Chef.

What's going, Ben?

Two salmon, dory, Wellington.

GORDON RAMSAY: Yeah,

you've woken up, yeah?

Yes, Chef.

I'm here!

GORDON RAMSAY:

Thank god for that.

Hey, I got a bit of a second

wind because just for a second,

I thought Chef Ramsay was

encouraging me to do well.

Not leading again.

NARRATOR: As Ben

rebounds on his station,

Andrea is trying to

make a comeback as well.

Let's go.

Two dory, one salmon, one lamb.

Look at the state of her.

I'm refiring two

pieces of dory.

GORDON RAMSAY: Come on, Andrea!

If she can't cook two dory,

she shouldn't be here.

Danny.

DANNY: Yes, Chef.

Give her For hand

on the fish, yeah?

She is absolutely sinking.

Yes, Chef.

Where is your

team spirit, yes?

Right here, Chef.

GORDON RAMSAY: So

come on then, yes?

It's irritating that I

have to f*cking babysit

the one that has the get

out of jail free card.

GORDON RAMSAY: Madam!

- Yes, Chef!

The two dory and the salmon!

Ready to go, Chef!

Andrea!

Yes, Chef.

Coming right now, Chef!

Unbelievable.

Madam, it's raw!

Oh, f*ck!

Maybe you're touched!

Oh, f*ck you now.

What is this, a game with you?

You're safe, so you

sabotage everybody else.

Absolutely not, Chef!

It's f*cking raw!

Yes, Chef!

I want to crawl out of my body

right now and just get away,

And it's really frustrating

because I am giving

this everything I f*cking have.

GORDON RAMSAY: Paula,

check your done dory.

Last one was f*cking sashimi.

Come on, Andrea!

ANDREA: Yes, Chef!

Hey, madam, your tuna's burnt!

Andrea, you are so lucky to

have gotten that safe card.

Oh, my god.

Right now, you are the

luckiest person ever.

Madam, you're sh*t.

Yes, Chef, I am sh*t.

My performance

was absolute sh*t,

and pathetic, and useless.

And being safe is

not even a thought

in my mind at this point.

Oh, f*cking hell!

NARRATOR: It's close to the end

of a painful dinner service.

And the final four

are working hard

to finish on a positive note.

- Last order.

Because you are

all so brilliant.

Service, please.

[inaudible] off.

Dinner service

didn't go well at all,

but at least we got

all the food out.

Best ever service, my ass.

Let's cut the

bullshit, shall we?

And get straight to the point.

That was embarrassing.

I think it's obvious

how bad service was.

No teamwork, no

motivation, no fight.

Go upstairs, and, as a team,

decide which two of you

should be nominated

for elimination.

Now piss off.

BEN: I think it's a given that

Andrea would be up on the block

if she didn't have

the safety card.

Why?

BEN: I think it's very

apparent the night that you

had-- you got swamped tonight.

You didn't have a good service.

You went down.

Yeah, I agree.

The weak link on the

team tonight was Andrea.

If Andrea didn't have the

safe card, yeah, no problem.

On the block.

Not a second thought.

Then we just go

with the three of us.

Well, who are you putting up?

DANNY: Well, I think my

options are limited here.

It would be you two.

It wouldn't be you two.

So then your vote is us two.

I have a very difficult time

putting myself on the block.

- Well, that's what I'm saying.

- Well, then don't do it.

Of course.

I would never put

myself on the block.

Well, what I'm

telling you guys

is that there's a

piece of me that

dies when I say the two of you

deserve to be on the block.

This is difficult for

me to think about.

I'm Not willing to put

myself on the block.

So by process of elimination--

Chef's decision, really,

just, unfortunately,

saves the weakest

link once again,

and then sticks the

three talented people

in a position where they have to

put ourselves up on the block.

So your option

is Danny and me.

Yours is Paula and me.

And then mine is Paula--

DANNY: It's basically like

two, two, two, tiebreaker.

Andrea, first nominee and why.

Ben is the first nominee.

He had the weakest performance.

So Ben, you were the

weakest cook tonight.

Is that what you're saying?

Yes.

Based on the possible

nominations, Chef,

I believe I was the

weakest, although I

felt Andrea struggled the most.

Andrea, second

nominee and why.

Second nomination is Paula.

Paula.

Yes, Chef.

Why?

Because her lack

of communication.

Paula, Ben.

Step forward.

This should be quick.

Ben, why should you

stay in Hell's kitchen

Because I have never given up.

I have always moved forward.

I have constantly

tried to better myself

every time I come into

a challenge, every time

I come into the kitchen.

I-- I--

Paula, why should you

stay in Hell's Kitchen?

Chef, I should stay

in Hell's Kitchen

because I feel like, throughout

this whole competition,

I've been a solid performer.

Paula, back in line.

Andrea, step forward.

Andrea.

Yes, Chef.

You cooked worse than Ben

tonight, the reason being,

you couldn't handle

your station.

And the reason why he was so bad

is because you were even worse.

You sunk him.

Hey, madam.

Your tuna's burnt!

Oh, my god.

You're sh*t.

Yes, Chef, I am sh*t.

You've got a pan

here like that.

And you're throwing

lettuce on top like that.

You are so sh*t, you don't

even realize what you're doing.

Andrea, right now,

I need to tell

you that you are still safe.

Do you know why?

Because I'm a man of my word.

Back in line.

Ben, anything to say?

Don't give up on me, Chef.

Don't-- don't give up on me.

Tomorrow morning,

I want to wake

up with a clear conscience.

And your performance tonight

was not as bad as Andrea's.

And had she not

been safe tonight,

she would have gone by now.

So Ben, this is

your last chance.

Back in line.

Final four.

The best of the best,

the cream of the crop.

Let me just tell you something.

Tonight wasn't even mediocre.

Tomorrow is comeback time.

All of you, think about

being worthy from where

you've just come back from.

Good night.

Andrea's flying on

borrowed wings right now.

Come next service,

Ramsay is going to have

an eyeball straight up her ass.

So she better come correct.

My performance was

embarrassing and shameful.

And it f*cking

frustrates me because I

have given so much of myself

throughout this competition.

I just want to justify it

all in the end by winning.

In this business, you

either have it or you don't.

And it's obvious that I got it.

NARRATOR: Next time

on "Hell's Kitchen."

Andrea deserved

to go home tonight.

She knew it.

Chef knew it.

NARRATOR: The chefs

turn on Andrea.

Have you ever run a kitchen?

You're .

You just came out

of culinary school.

I'm not going to

run down my f*cking

credentials to either of you.

NARRATOR: But in a service--

- Come on, Danny.

Yes, Chef.

GORDON RAMSAY: Come on, Danny.

We've got to speed up!

Paula--

- Yes, Chef.

- --you're slow so far.

Wake up!

NARRATOR: --where Chef

Ramsay demands perfection--

f*cking oh.

Did you go to school?

- Yes, Chef.

You don't know

anything [inaudible]??

Yes, Chef.

GORDON RAMSAY: Oh, my god!

NARRATOR: --no one

gets out unscathed.

GORDON RAMSAY: Andrea.

ANDREA: Chef, I set

these Wellingtons up.

You just f*cked

the perfect service.

NARRATOR: And just when you

thought you'd seen it all--

I have a thought.

Here we f*cking go again.

NARRATOR: Chef Ramsay

unleashes a surprise--

GORDON RAMSAY: Each

and every one of you,

get back to the dorms, yeah.

There's something that

I'd like you to see.

I started, like,

getting that panic.

Things are going

to be f*cked up.

NARRATOR: --that has everyone

fighting for their lives.

Oh!

Son of a bitch.

NARRATOR: If you think you

know who's going home--

We're just about to

shatter somebody's dream.

NARRATOR: --think again.