06x10 - 7 Chefs Compete

[bunniefuu]

NARRATOR: Previously

on "Hell's Kitchen"--

Off you go.

VAN: Well, that sucked.

[buzzer]

NARRATOR: In the

crepe-making challenge--

It all comes down to dessert.

NARRATOR: --Dave's

dish was a mess.

It looks like a

plate of diarrhea.

NARRATOR: And the Red

Team was victorious.

Congratulations, ladies.

NARRATOR: Then, at the

French-themed dinner service--

(FRENCH ACCENT) [laughing]

NARRATOR: --Chef Ramsay

had high expectations--

Tonight, I want success.

CHEFS: Yes, Chef.

NARRATOR: --but

was disappointed--

Why are you slicing

ahead of the time.

NARRATOR: --with Suzanne--

All the goodness

running out of the lamb!

NARRATOR: --Sabrina--

- Bland--

- It is.

- --sepid, thick.

I can't believe just how

inconsistent you are!

NARRATOR: --and Andy.

GORDON RAMSAY: You're

k*lling the salad!

NARRATOR: He threw them all out.

- Get out!

Piss off!

Get out!

I've had enough.

NARRATOR: And the

service was completed

by five remaining chefs--

That's never happened before.

NARRATOR: --who then had to

come together to nominate

two chefs for elimination.

That means blue and

red working together.

NARRATOR: Everyone quickly

agreed upon Suzanne--

The S word's got to go.

Yeah.

NARRATOR: --and also nominated--

Andy, Chef.

NARRATOR: --for elimination.

Step forward.

NARRATOR: Chef Ramsey

added one more--

Sabrina, step forward.

NARRATOR: --but sent Andy home--

Give me your jacket, please.

NARRATOR: --and Suzanne

to the men's side--

You're with the blue team.

NARRATOR: --where Kevin is

ready to send her packing--

She's going to go home

just like everybody else.

NARRATOR: --and claim

the prize the head chef

at Araxi restaurant and bar

in Whistler, British Columbia

for himself.

I will be the

last man standing.

[music playing]

[grunts]

[laughs]

Hey, hey!

[screams]

[laughs]

NARRATOR: And now, the

continuation of "Hell's

Kitchen."

Goodnight.

(UNISON) Goodnight, Chef.

(SINGING) Suzanne's gone.

[laughs] It's a new day, baby!

(SINGING) It's a new day, hey!

I'm excited!

OK, Suzanne, let's

get one thing straight.

- Yes.

- We're happy about this.

We'll let you know

that right off the bat.

We don't want

Suzanne one single bit.

She needs to listen to

what we say, and that's it.

KEVIN: We don't

like your attitude.

We don't like you.

The three of us are

pretty hardcore.

We do everything in sync.

We're not looking for

someone to f*ck that sync up.

Yep.

We're all here to win.

Yes.

But it's still a team game.

So we still play team rules.

Just give me a chance.

I just have to go

in there and show

these guys that I'm

in it for the team

and just prove it to them.

I'm there %.

I had my wake up call.

And nobody throws anybody

under the bus over here,

either.

KEVIN: We'll call you out and

throw you right under the bus.

I'm sure you will.

KEVIN: I ain't trusting

that bitch to do anything.

We'll rub her out.

Just like we needed to

rub out all the weak ones,

we'll rub her out too.

Every challenge, we've

got to be like this.

I'm nervous.

I'm trying to figure

out how we're gonna run

the kitchen with three people.

We have no choice

but to be perfect.

One person, one

brain working together.

TENNILLE: You better bring

out your inner demons.

ARIEL: Sabrina's been disastrous

in the last two services.

And she definitely has

to step up her game.

Either way, she

needs out of here.

NARRATOR: Still adjusting

to their new team lineups,

the chefs head down

to the dining room,

anxious to see what Chef Ramsay

has in store for them today.

Oh, sh*t.

VAN: I see Chef Scott there,

I'm like, what's going on here?

I know it's going to a

bad day when you see Scott

first thing in the morning.

SCOTT: Good morning, everybody.

CHEFS: Morning, Chef.

Everybody get a

good sleep last night?

CHEFS: Yes, Chef.

- Excellent.

Gordon would like to

speak to you this morning.

Here he is.

Unbelievable.

Good morning, whilst you were

all toasting in your beds

last night, I caught

an overnight flight

to Whistler, British Columbia.

This winter, it will be hosting

the alpine skiing events

for the Winter Olympics.

I've just seen Whistler

for the first time.

I'm pretty pumped, man.

It looks cool up there.

I've got to win this thing.

People from all

over the world will

be descending upon Whistler.

And clearly, one of the

best restaurants to eat at

is here, the Araxi,

voted restaurant

of the year in Whistler

nine years in a row.

This is where one of you is

going to become the head chef.

One of the many things the

Araxi restaurant is known for

is its fresh, local ingredients

within the Whistler region.

Oh, man, the Araxi

restaurant is beautiful.

We get to see a little bit

of the backdrop of Canada.

I gotta win this thing.

Now, I've made arrangements

from here in Whistler

to fly in fresh,

local ingredients

sourced within this region.

Scott and Heather, bring

in the ingredients, please.

Working with the

ingredients from the region

where this restaurant is is

the most important challenge

so far.

I have to be vocal,

I have to shine.

Now, each team will have

to cook three entrees using

all ingredients

and not repeating

the ingredients more than once.

Good luck.

I'll be returning

in a few hours' time

with some very, very special

guests that will be helping

me me to judge your dishes.

Good luck.

Let's go!

- Come on, guys.

- Come on.

Let's go, come on.

NARRATOR: It will take Chef

Ramsey and his special guests

and / hours to get

back to Hell's Kitchen,

giving the chefs ample

time to create and execute

three delicious entrees.

Over here, over here.

NARRATOR: The chefs must use

each of the ingredients,

but none of them more than once.

Let's figure out which

items are going with what.

Yeah.

We just tried to take

all ingredients,

put everything out,

and figure out which

five would go with each other.

Salmon and leeks, all right.

TENNILLE: And then

some of the artichokes.

Do you want to take

the bones off and start

making some sort of sauce?

Ariel?

They're not listening to me.

Just because I've been on

the chopping block two times,

the girls don't think

that I have an input.

But I'm sorry, that's wrong.

We're on the same team.

All right, what next?

Give it to me.

You want the skin on

the salmon or skin off?

Tennille--

- Take the skin off.

- Off, all right, yeah.

- What next, Ariel?

Hold on.

NARRATOR: While Sabrina's

suggestions are falling

on deaf ears, for Suzanne

it's the same story,

different kitchen.

Can I give you my

idea for the salmon?

- Hold on.

- Hold on.

Hold on.

I definitely feel

like an outsider.

What if we do-- what if we do,

like, really simple white wine,

tomato, garlic--

That's what I have for shrimp.

--and then slice the

Jerusalem artichokes and make

little chips out of them.

Suzanne was coming up with

ideas, and they were all crap.

Like, can I peel that acorn

squash and caramelize them?

Let's-- now that

we have ingredients,

now let's designate

who's doing what.

NARRATOR: While Dave, Kevin, and

Van are happy with their menu,

in the red kitchen,

Ariel and Tennille

have found the perfect meat

for one of their three entrees.

TENNILLE: I think the lamb would

go good with the cranberries.

What?

That's not lamb,

you guys are silly.

We've got lamb.

Lamb's going

with the cranberry.

TENNILLE: Cranberry.

SABRINA: They kept

calling it lamb.

There is no lamb that's purple.

I mean, that meat is so dark.

Ariel, I think we should

take the lamb off the bone.

That's fine.

Ladies and gentlemen,

the mystery meat is--

ah-ha, it's venison!

[laughs]

ARIEL: The shrimp would go

better with the lamb, maybe.

I'm sorry, [laughs]

that makes me laugh.

TENNILLE: The lamb's in the

oven, I just told you guys.

You already seared it?

TENNILLE: Yeah.

Ariel and Tennille should have

known that that was venison.

That's why I didn't say a word.

And they weren't

including me, so--

NARRATOR: While Ariel prepares

the sauce for her "lamb" dish,

the men and Suzanne are

focused on their salmon entree.

KEVIN: I love fish with skin on.

SUZANNE: I can grab the

skin and crisp it up.

KEVIN: All right.

Let's go, move!

NARRATOR: With

just a few minutes

left until Chef Ramsay

arrives at Hell's Kitchen

with his mystery judges--

SABRINA: Hurry, hurry,

hurry, hurry, hurry!

VAN: Come on, come

on, come on, come on!

NARRATOR: --the chefs rush

to complete their dishes.

CHEF: .

- Beautiful.

- Come on!

- .

Go, go, go.

CHEF: .

- Put it on quick.

- .

Pour it around,

pour it around.

CHEF: .

- Check that salmon.

- .

- Add more.

CHEF: , .

Do we have all

our ingredients?

CHEF: , .

Nice!

Good morning.

CHEFS: Good morning, Chef.

GORDON RAMSAY: Just

got back from Araxi.

That was amazing.

I told you I was

going to be returning

with two very special

guests to help me judge.

Welcome Olympic silver medalist,

ladies' champion, figure

skating, Sasha Cohen and

Olympic gold medalist in Moguls,

Jonny Moseley.

Guys, good to see

you, [inaudible],, yes.

Oh my God, Sasha

Cohen and Jonny Moseley

are going to eat my food.

GORDON RAMSAY: Fantastic.

First entree, let's go.

Wonderful, thank you.

Kevin, what is that, please?

We have caramelized salmon.

And then, we also have a

pan-seared a leg of lamb.

GORDON RAMSAY: And Ariel,

what is that, please?

ARIEL: Grilled salmon, melted

leeks, and grilled shrimp.

The red, I'm slightly

concerned about

the over-richness on the--

The sauce, yeah.

GORDON RAMSAY: --the leeks

and the shrimp, it's sort of--

- It's a little chunky.

- The leeks were too heavy.

How's that?

With the blue, I like

the texture of the lamb.

It was very tender and good.

With a little skin,

I love salmon skin.

GORDON RAMSAY: OK.

Sasha, let's start

off with you first.

Which would you prefer, the

red or the blue, please?

Um, I think I'll

go with the blue.

GORDON RAMSAY: The

blue, thank you.

Jonny, what did you--

- I'm in the blue court as well.

GORDON RAMSAY: The blue as well?

JONNY: Yes.

GORDON RAMSAY: Two,

nothing for the blue.

Woo-hoo-hoo!

Woo-hoo-hoo!

Second entree, please--

Tennille and Dave.

SABRINA: Tennille went up

to Chef to present her dish

as lamb, which was venison.

Who knows what's

going to happen?

Tennille, what is it, please?

We have a magnificent lamb.

GORDON RAMSAY: What?

This is your--

Initially, I

thought it was lamb.

It looks as if--

You don't know what it is?

Um.

Oh, man.

I could tell by

the look on Chef's

face, knew it wasn't lamb.

It's venison, Chef.

Um, ladies, what is this?

- Venison, Chef.

- It's definitely venison.

- Yes, Chef.

So why introduce

the dish as lamb?

I--

Because we work

with lamb every day.

I think she just got

confused for a second, Chef.

Right, and trust me,

it's definitely venison.

Did anyone taste this, ladies?

We knew it was venison, Chef.

I'm just absolutely.

I-- I--

GORDON RAMSAY: Right.

OK.

I'm just absolutely nervous.

Shame on you, girls.

You had no idea that

meat was venison.

It takes cojones to stand

up and lie right to Chef.

OK, here we go.

Dave, yours please.

DAVE: We have a rack of

venison with a cranberry sauce.

GORDON RAMSAY: Good.

Jonny, please, Sasha.

- All right.

And the idea behind

the [inaudible] of beets.

I just wanted to

keep it very simple.

I don't want you to

get confused by tasting

a lot of different ingredients.

The sauce, it's kind of--

DAVE: No, that.

JONNY: --scary looking.

GORDON RAMSAY:

Sasha, to the red.

SASHA: On the red, I

really like how you

prepared the kale, very good.

If you had to choose

between the red or blue,

which one would you go for?

Definitely the red.

It just had a lot more

complexity, more flavors,

it was a joy to eat, so--

And Jonny, if

you had to choose

between the red and blue,

what would it be, please?

I think I would

go with the red.

You know I don't know

what half of this sh*t is!

But regardless, everything

I put on a plate

is going to taste good!

OK, it's down to this

one, the deciding one.

Van, Sabrina, please.

VAN: I walk up there, it's tied.

I'm so nervous, man,

it is ridiculous.

Wow, bony.

SASHA: Good presentation.

JONNY: Ooh.

GORDON RAMSAY: Sabrina--

SABRINA: Yes, Chef.

- Go first, please.

I have lamb with a

mushroom bordelaise,

and then some Jerusalem

artichokes, lightly sauteed.

GORDON RAMSAY: Nice,

presentation looks lovely.

Van, what is that contraption?

I have grilled

shrimp, uh, braised--

braised-- uh-- all of a

sudden, my mind goes blank.

I don't know what's

wrong with me.

The f*ck is that?

Be

Van, are you kidding me?

(WHISPERING) Kale.

Braised kale,

roasted tomatoes,

and ginger sunchoke puree.

Yeah, thank you, Sabrina.

[laughs]

[laughs] Sorry.

GORDON RAMSAY:

Sasha, how's that?

SASHA: With the blue, really

sweet shrimp, very delicious.

GORDON RAMSAY:

Jonny, how was that?

JONNY: The blue

was just too thick.

GORDON RAMSAY:

Sasha, to the red.

I find the

mushrooms a bit salty.

The red dish had way too

many sweets, and salts,

and everything for me.

Red or blue?

Blue.

GORDON RAMSAY: Blue?

JONNY: Yes.

GORDON RAMSAY: Thank you.

Sasha, decision,

please, our red or blue?

Blue.

Congratulations.

[inaudible], thank you.

Oh, thank God we won.

It's like, woo-hoo!

Ladies, as you

know, Hell's Kitchen

relies on local products

just like Araxi.

So today, you're going to the

heart of those ingredients.

All three of you are

going to be working

at a local farm milking cows.

And whilst you're

there, you might

as well clean out the pig pen.

[laughter]

Guys, stop laughing.

Now, it's going

to get very messy.

So we've got some clothes

for you to make sure

that you don't caked in crap.

[laughter]

TENNILLE: I don't

want to clean a pig

pen, that's for damn sure!

This sucks.

GORDON RAMSAY: Now,

blue team, you're

going to be heading to one

of the best restaurants in LA

and meeting a phenomenal

chef, Mark Peele,

at the restaurant Campanile.

And by the way, whilst

I was in Whistler,

I picked up beanies

for the winners.

Here we go, huh?

Dave, I think you need

a clean one, don't you?

Yes, Chef.

GORDON RAMSAY: Yes?

There you go.

[laughs]

Ladies, get those

farm clothes on.

And trust me, the

pig pen, they're

quite obnoxious little f*ckers.

So be very careful.

Hey, you guys.

Way to go, come here.

Put it up.

Hey, we did it, y'all.

SUZANNE: I feel good about

being on the blue team.

I'm not a dude, but I'm

just hanging with the guys.

How're you doing, Chef?

Hey, how are you?

SUZANNE: When we

stepped inside, I

thought it was the cutest

restaurant I've ever been.

What we've based

our reputation on

is doing the simple

things right.

So you know what

we're doing today?

We're making grilled

cheese sandwiches.

KEVIN: It was really cool

to see one of the best

chefs in Los Angeles in action.

MARK: And there we go--

pretty, voluptuous, and sexy.

Eating grilled cheese

sandwiches with a great chef,

good team, it was awesome.

It was a good day.

SUZANNE: Cheers

to the blue team.

VAN: Blue team.

What are your girls

doing right now?

We arrive to the farm,

and we meet the owner, Phil.

Howdy.

Hi, there.

ARIEL: I don't think

he's happy a bunch

of city girls on his farm.

It's going to be a long day.

TENNILLE: We gotta go move

hay, load that up on a truck.

Man, them things heavy.

Then, we had to

go feed the sheeps

and the whatever

the hell it was.

And they some aggressive,

pushy little m*therf*ckers.

I didn't know working

on a farm all day

was going to be so hard.

Oh!

Here's you girls some gloves.

You might need them in here.

ARIEL: Oh, my God, it's pigs!

[laughs] I have pig fear.

When I was a kid, I got

att*cked by a giant pig

at the county fair.

PHIL: Come on, let's go.

[gasp] Oh, my God.

I'm going to be, like,

traumatized for life.

Oh, my God.

Eww!

[laughs] If y'all ain't ever

smelled farm sh*t before,

it smells worse than anything.

Oh, it stinks!

[laughs]

ARIEL: Just think of it as mud.

TENNILLE: Ain't no mud!

That's My mud!

Look like mud, don't

smell like mud!

Oh.

[gags] Oh, f*ck.

[coughs] Dude, f*ck

this sh*t, I can't--

[gags] I can't do this sh*t.

[gags] This is the

worst punishment ever!

DAVE: All right, Van.

VAN: I got my smile back.

DAVE: Today was great.

I had a great time.

But now, I'm just going

to mentally prepare myself

for what might be

coming tomorrow.

When you're in Hell's

Kitchen, the best thing to do

is be ready for

w*r at all times.

NARRATOR: With a new

day ahead of them,

the chefs are

ready for anything.

And it's a good thing, because

Chef Ramsey has one more task

for them before dinner service.

- All right, good morning.

CHEFS: Good morning, Chef.

Today, you're really going

to have to work as a team.

Because tonight, my

menu no longer exists.

It's going to be

the red team's menu

versus the blue team's menu.

TENNILLE: Finally!

I got this hands down!

Each team will create

three appetizers, three

entrees, and three desserts.

Each and every one of you has

to have an imprint on that men.

And for me, it's going

to tell me a lot.

Don't stand staring at me.

Get up to the dorms, yeah,

and start writing those menus.

You've got an hour.

Let's go.

VAN: Yes, the menu's gone!

It's us today.

I finally get to show

Chef Ramsay what I can do.

High cuisine bad

boy coming through.

What do you all think?

Seared scallop and I

got a lobster lemongrass

sauce that goes with it.

Yeah, I like that idea.

ARIEL: At first, I

was thinking of doing

a braised pork butt ravioli.

SABRINA: Beautiful.

- Yeah?

Beautiful.

OK, I wanted to do

like a sushi-style plate.

(SINGING) - Boring.

A little decomposed tuna roll.

Sushi roll.

SABRINA: I don't like

the word "decompose."

Mm-hm, OK.

It would be cool if we

did like a crisp okra.

ARIEL: I hate okra.

Tennille's suggestions were

not fine dining suggestions.

But it had to be a team effort.

Asian slaw and

seared tuna appetizer?

[sighs] Whatever you want.

Tennille could crash

and burn our team.

Entrees, my idea, it's a goat

cheese stuffed chicken breast.

I like that.

KEVIN: We just start, you

know, jamming out ideas,

and all of us were

collaborating.

I've got seared halibut,

sauce on top, drizzle,

and I make an herb oil.

I love it, good.

OK, write it.

We wanted everybody's idea

to be part of this menu.

Are you guys a fan of

New York with pancetta.

Pancetta, yeah,

that's awesome.

I think we're working

very well together,

and I really want to

kick the red team's ass.

OK, that's perfect.

Next dish.

NARRATOR: While the blue team

is a chorus of shared ideas,

on the red team, Tennille is

singing a whole different song.

I want to do like a really

simple blackened halibut.

Blackened halibut?

Yeah.

ARIEL: We have to

think of what are

people going to want to order?

Every time Tennille had

an idea, it was so stupid.

She's so stupid.

I think we could do

like a chocolate souffle.

I don't want to

mess with souffles.

ARIEL: I don't think we

should mess with souffles.

You got an idea for an app?

I'm really annoyed right now.

Sabrina never really

has great ideas,

but every time she gets

a chance, you know,

she's got something

smart to say about mine.

SABRINA: Don't get

ingredient crazy.

Come on, what the f*ck?

NARRATOR: With two minutes

left, the blue team

is ready to present their menu.

DAVE: Is this the

whole menu right here?

Yeah.

SUZANNE: Yeah.

Nice.

Yeah, boy!

That's us.

It's all about the

blue team's menu.

ARIEL: Let's go,

head down right now.

Are you happy with this?

TENNILLE: No, I don't-- no.

NARRATOR: The red team is not.

All right, let's go.

GORDON RAMSAY: OK,

happy with the menu?

CHEFS: Yes, Chef.

Describe the menu for me.

Off you go.

All right, so we have

roasted butternut squash

soup with Whitmarsh Capone--

GORDON RAMSAY: OK

--caramelized halibut

with fennel and plum salad.

GORDON RAMSAY: Nice

We have seared diver scallop

with caviar or lemon grass

sauce.

OK, very good,

sounds delicious.

This is why I need to see.

OK, good.

Well done.

We're going to

rule this service.

That red menu is going down!

GORDON RAMSAY: OK, fire away.

For the first one, I want to

do a braised pork ravioli,

a seared sesame-crusted

ahi tuna and blackened

halibut with seafood risotto.

GORDON RAMSAY:

Happy with the menu?

Um, I'm not in love with

Tennille's Asian salad.

Go f*ck yourself!

What do you mean you're not

happy with the Asian salad?

You want to throw

me under the bus!

Well, f*ck you!

Well, it's not the most

creative of appetizers.

This is not the kind

of thing I would

personally want to go and eat.

However, make sure

there's a delicate balance

of those spices.

Be very, very careful.

- Yes.

- Yes, Chef.

Delegate and get

cracking, yeah?

Yes, Chef.

Good, thank you.

Man, that pissed me off.

Every time you turn

around, somebody is

trying to s*ab me in the back.

And I'm fed up.

Turn the f*cking timer on.

I am!

Don't talk to me like that, I'm

standing right in front of it.

Nerves are running

really high right now,

but we need to get it together.

The last thing I

want to do is f*ck up

the execution of our own menu.

- Right.

Ladies, let's go.

We're opening up in minutes.

Yeah, let's go.

NARRATOR: While the red

team could cut the tension

with a Kn*fe, the blue team--

That's bangin'.

NARRATOR: --can

already taste victory.

DAVE: We win.

Everything I've

tasted is so good.

I'm definitely psyched.

It's our menu tonight, and

it's time to kick some ass.

Right, Jean-Philippe.

Chef?

Open Hell's Kitchen, please.

Let's go.

Yes, Chef.

NARRATOR: Tonight,

each guest will

have the option of choosing

which menu to order from.

Uh, I'm going to go with red.

I think the blue

side looks better.

NARRATOR: Every member of

the blue team contributed

to their menu,

which includes Van's

seared divers scallops and

Kevin's caramelized halibut

with fennel.

The red team's menu features

Ariel's braised pork ravioli,

Tennille's Cajun

blackened halibut,

and from Sabrina, nothing.

- Little blue bell.

VAN: They're coming.

Come on, Suzanne.

Guys, there's only three,

but it's a strong three, right?

I just don't know why

we can't seem to unite.

We need to get on the ball.

GORDON RAMSAY: Who's got

the first ticket tonight?

WAITER: Blue.

GORDON RAMSAY: Blue, here we go.

On order, two

covers to table ,

yes, one scallops, two carrots.

SUZANNE: Yes, Chef.

- Yes, Chef.

An order of three

covers to table ,

again all for the

blue team, yes.

I kept seeing tickets

going into the blue kitchen,

blue kitchen, blue kitchen.

I was like, oh, my God, they

don't like our red food.

A majority of the

customers, are they ordering

out of the red or the blue?

Blue, Chef.

What's going on,

what's going on?

Red's kitchen.

Let's go, yeah, finally.

Yes, OK, here it comes.

On order, two covers

to table , yes,

one broccolini, one ravioli.

- Thank you, Chef.

- Yes, Chef.

OK, good, let's go.

Three minutes, off we go.

NARRATOR: As customers can

order from either menu,

Ariel and Tennille

in the red kitchen

will have to coordinate

with Dave and Van

in the blue kitchen to ensure

that each table receives

their appetizers

at the same time.

I've never made this before.

Ariel, can you give

this a taste, please?

I've never made this before.

I've never made that before.

I ain't never cooked a damn

char in a day of my life.

So let me know how you

cook this sh*t so I

can get that thing fired up.

Did you put shallots

and garlic in there?

GORDON RAMSAY: I want

the side, Tennille.

Tennille, just make

sure it's seasoned.

TENNILLE: Heard,

garnish going up.

Oh, dear.

Taste that.

Come on, taste it.

Taste the stock.

It's peppery as f*ck!

I can't be going back

and forth helping Tennille.

She needs to get it together.

She's just now starting

to throw stuff out there.

Hey, you British bastard,

calm down for a second.

I've never cooked

Swiss char before.

Tennille.

Yes, Chef.

Finesse the taste, yes?

NARRATOR: While

Tennille starts over,

Van is ready with his

first order of scallops.

DAVE: Van forgot how to count.

He's giving me

extra scallops now.

Oh, dear.

Van, come here straight away!

Two threes are what?

- Two threes?

times .

Two threes?

Two threes are what?

times .

I'm kind of confused

on that right now.

What?

GORDON RAMSAY: Van!

I don't understand, Chef.

You don't

understand times ?

I can count, yes.

Yeah, it's .

- So you give me scallops?

I gave you an

extra, I'm sorry.

It won't happen again.

Dumbo!

NARRATOR: minutes

into dinner service--

GORDON RAMSAY: Server, please.

Appetizers to table .

NARRATOR: --and the

first appetizers

have left the kitchen.

The pork is kind of

frozen in the middle.

Is it?

NARRATOR: And they are quickly

coming back to the red side.

Oh, my God.

The ravioli, the pork

inside is stone cold, Chef.

Oh, f*cking hell.

Ariel!

Yes, Chef.

Touch that.

It feels really bad to

mess up the dish on the menu

that I created.

That's not cold,

that's stone cold.

OK, Chef.

GORDON RAMSAY: Yeah?

It won't ever happen again.

- Ariel, it wasn't lukewarm.

- Yes.

GORDON RAMSAY: The

cheese only melted.

You're right, Chef.

Come on, refire

the ravioli urgently.

NARRATOR: While Ariel

reheats her ravioli,

Van is ready with his

next order of scallops.

Van, you've gotten really

clumsy and little bits of black

sh*t-- black, black, black.

They started off golden brown.

Now, these bits around

the outside are burnt.

Yes, Chef.

Let's go.

Come on, man,

wasn't rocket science.

Doesn't get any

easier than this dish.

It's easy.

- Van!

Yes, Chef.

Hurry up!

NARRATOR: While Van

tries to catch up--

Coming right now.

GORDON RAMSAY: Servers, please.

NARRATOR: --on the red side--

ARIEL: Come on, ladies,

push through it.

NARRATOR: --Ariel is determined

to make up for lost time.

I think these

raviolis are cold too.

Oh, f*cking hell.

Hey, Ariel, this

is not possible!

No way!

Look!

No, you touch!

- That's like five--

- Look, listen, stop!

- Yes, Chef.

GORDON RAMSAY:

They're stone cold!

OK.

Mistake, after

mistake, after mistake,

you know, it's embarrassing.

Three of your dishes

have come back stone cold.

That's bad.

What the hell are

you doing, Ariel?

Um, I didn't

anticipate that long.

Then why are you rushing it?

This is your menu.

I'm not trying

to rush it, Chef.

I'll make sure that

these go out hot.

Ariel, look at me.

I know you want to

be calm and cool,

it's not f*cking good enough!

No, I'm not trying to--

- No, three f*cking times!

- Yes, Chef.

Stone cold!

Yes, Chef.

With cheese f*cking

stone cold in the center!

I just love the way you're

so laid back about it!

Trust me, I'm pissed.

But I'm not going to

lose my sh*t on the line.

I've never make the

same mistake three times.

Never, never, never,

never, never, never.

NARRATOR: While Ariel starts

over on yet another order

of ravioli, the blue

team, including Suzanne--

Sides up.

GORDON RAMSAY: Send the

best please, let's go.

NARRATOR: --is pushing

out appetizers.

Let's go.

DAVE: The chicken's

coming right now.

Good.

Right behind, right behind.

Servers, please.

Behind you.

Sauce,

GORDON RAMSAY: Please.

Sauce.

[grunts] I lifted

a really heavy pan

and I just felt the nerve in

my wrist sh*t up to my elbow,

then it sh*t up to my ear.

And I just felt my whole

body, like, twist like this.

And I was just like, oh.

[grunts]

KEVIN: I see Jake

wincing in pain.

This is not good.

DAVE: I've got to see the medic.

[grunts]

Do I need to go over

and work in station?

GORDON RAMSAY: Where's Dave?

We're all on edge, because

we don't know what's going on.

DAVE: It's like dead.

You can move them

a little bit, though?

DAVE: It's just not a good idea

because it sends horrific pain

signals down here.

We're down a person,

not looking good.

NARRATOR: Dave's already

injured arm appears

to be dramatically worse.

[grunts] I'm just

experiencing so much pain,

nervous that I'm not going to

be able to perform to my best.

But I'm not a quitter,

and I'm here to win.

I have the heart to do it.

I can muscle through the

pain, and I'm not giving up.

Let's go.

KEVIN: Dave, I need a bisque.

Yeah, I got a

bisque working, Chef.

Dave, you're a f*cking man.

You are awesome.

Finally, we can get food up.

DAVE: Right here, Chef,

bisque in the winter.

All right, let's go on the

chicken, guys, we're ready.

KEVIN: All right.

GORDON RAMSAY: Servers, please.

Table , yes.

NARRATOR: It's an hour and

minutes into dinner service.

Everything's

flowing beautifully.

NARRATOR: And both teams--

TENNILLE: I'm going

up, baby, going up.

DAVE: I'm going to go up.

NARRATOR: --seem

to be excelling--

Let's go.

NARRATOR: --sending out

entrees to happy customers.

It's so good.

Really good.

GORDON RAMSAY: Sabrina,

let's go, let's go, let's go.

Ribeye, yes.

SABRINA: I'm not ready.

Oh, f*cking hell.

Sabrina, you're going

to speed up, yes?

Sabrina definitely

needs to pick up the pace.

She couldn't keep up.

Sabrina, you're

dragging the entree.

You've got to know this,

my little sweet pea.

Yes, Chef.

Do you want me to

get you a little timer

just to show you how

slow you're going?

No, Chef.

Well, can we speed up?

Yes, Chef.

NARRATOR: While the red team

waits for Sabrina to catch up,

Van moves quickly to get his

halibut sauce up to the pass.

Right here.

GORDON RAMSAY: Hey, it would be

nice if you wipe up your mess.

Hey, look at me.

Look at me.

Look, come here.

Come here.

You throw something

at me on there,

you piss over the bench, have

the decency to wipe it up, OK?

Yes, Chef.

Van, yeah, you can't even look

at me when I'm talking to you.

Yeah, I can look at you.

f*ck off, will you?

[laughs] Yeah.

Hey, come here, you, a minute.

What's the big deal?

- There's no big deal.

I'm just-- I'm aggravated,

I'm mad I [inaudible]..

Yeah, you're pissed because

you walk up with a hot plate

and throw me sauce

again like that.

I didn't-- I didn't mean

to throw it at you, Chef.

Look at me.

Have the decency

to wipe it down.

- I wiped it down.

- Yeah, only when I asked you.

Because you walked away,

because you can't be bothered.

I don't want to

fight with you, Chef.

I'm just trying to get this--

Look at me, I'm not

here to fight with you.

When you put a sauce

on the hot place,

have the decency to

wipe it up, yes or no?

Yes.

Thank you!

I'm not used to getting

screamed at all time

and, like, I try to keep,

just let that sh*t go

and keep my head in the game.

But it just, it fucks

with me a little bit.

- Van!

- Yes, Chef.

You make a mistake

and then you crumble!

No, Chef.

No, Chef.

Well, come back!

NARRATOR: While Van

collects himself,

Chef Ramsay looks to the

red kitchen to get food out.

- One broccolini, Tennille.

- One minute, Chef.

One minute.

Tennille started sweeping

in the middle of service.

Oh, my god.

How do you have time

to sweep right now?

I don't have time to

do anything but cook.

GORDON RAMSAY: Hurry

up, Tennille, come on.

Hurry up.

Our customers are

watching, yeah?

Hurry up, hurry up, hurry up.

TENNILLE: Chef, I'm gonna

finish sweeping the floor,

wash my hands, and--

- OK, fine.

It's fine, but just hurry up.

- Yes, Chef.

You're sweeping and

cooking at the same time.

Come on.

I'm trying to work

as quickly as possible.

I only got two hands, two feet,

eight fingers, and two thumbs.

GORDON RAMSAY: Tennille.

- Yes, Chef.

Do me a favor, throw the

broccolini in next time,

then sweep up, yeah?

Yes, Chef.

NARRATOR: While Tennille finally

focuses on her broccolini,

Van rushes to get his

halibut up to Chef Ramsay.

Oh, no.

Van, raw halibut, raw halibut.

Come on, get it in the pan, Van!

Yes, Chef.

Van was cooking halibut,

and that's not new.

So by now, he should

know how long it takes.

This is basic!

Yes, Chef.

That was like a rookie mistake

Go, come back for the halibut.

Get a grip, Van.

I'm going to cook it all

the way from now on, Chef.

It's not just you

letting the blue team down,

I'm screwing the red team!

Yes, Chef.

Hurry up!

NARRATOR: One hour and

minutes into dinner service,

Van's mistake on the

halibut has brought

both kitchens to a standstill.

Well, I'm hungry,

where's our food?

I am hungry!

Put more stock

in it, more stock.

Here, red stock.

That sh*t's well

done right now.

More stock, just

put red stock in it.

I guarantee it's well done.

Van and his halibut

is really screwing us.

DAVE: Come on, Van,

I want that halibut.

Hold on, hold on.

SUZANNE: Uh, no, it's not.

I'm good, I'm good.

I'm good.

DAVE: You good?

- Yeah.

I cook halibut all the time.

I butcher halibut.

I-- I-- I-- know

halibut in and out.

KEVIN: All right, go right up.

GORDON RAMSAY: Come on, blue.

I want this halibut urgently.

VAN: Halibut's coming.

GORDON RAMSAY: Oh, dear.

Oh, dear.

VAN: Oh, f*ck.

Come here, all of-- just come

here, come here, all of you!

Look, it's not-- it's just.

[inaudible].

No, it's not that at all!

It's not about that!

Oh, damn it.

Halibut exploded

all over my face.

And, like, I had little

tiny, like, bits of halibut

in my eyes.

It can't take place

every f*cking time.

It's not even nearly

there, it's miles away!

I don't know why, I

keep f*cking up on fish.

And that's what I do.

You know what I mean?

When I'm seconds

under, I'm f*cking fine!

But that's about

four minutes away!

Look at me.

Twice on the trot!

Yes, Chef.

This halibut sets

the team back big time.

Van, what's up with that, dude?

I don't know.

Cook it properly!

Yes, Chef!

NARRATOR: While

the blue team waits

for Van, in the red kitchen,

the pressure is on Sabrina.

TENNILLE: Sabrina,

are you ready?

I'm ready.

GORDON RAMSAY: I want

the halibut urgently.

SABRINA: Yes, Chef.

- Urgently!

Oh, no.

Sabrina, come here.

Ariel, come here.

Tennille, right now, come here!

Put down the pan--

SABRINA: Yes, Chef.

--because it looks great

on a whole exhibition.

There we go.

Yeah, it's rarer

than a sushi bar.

f*ck off.

SABRINA: I've got another one.

It was raw and ice cold in

the middle, absolutely ice cold.

It went out flipping on the

plate because it was so raw.

Yes, Chef.

It's rarer than a sushi bar!

Sorry, Chef.

[sighs] How embarrassing.

What are you doing?

I didn't mean to, Chef.

I'm sorry.

It's not even seconds

away, that's what fucks me off!

Yeah, f*ck it.

f*ck it.

Hey.

Yes, Chef.

If it makes you

feel any better,

he's just as f*cking bad.

He can't cook a halibut either.

Yeah, both kitchens

can't cook a halibut.

Hey, Van.

Come here.

Hey, you.

Hey, madam, come here.

SABRINA: Oh, no.

When Chef calls you

up, you know it's bad.

GORDON RAMSAY: I've had enough!

This can't be good.

GORDON RAMSAY: Switch it off!

I'm getting sick

of, you know, getting

shut down because, like, we

couldn't get that halibut up.

It's ridiculous.

It's kind of embarrassing.

Let's go, ladies, please.

OK, I'm going to keep it

brief, short, and straight

to the point, yeah.

As far as the quality,

and the enjoyment,

and the balance of the

dishes, no one won.

Do you know why?

Because we both screwed up.

That's not good enough, guys.

This was your night.

So think hard.

Red team, give me one

name for elimination.

Blue team, follow suit,

give me one name, yeah,

and do it quick.

Off you go.

DAVE: That's a tough one.

It's a really, really tough one.

Not really that though.

I mean, basically, if

you look at it this way,

Van had the most

f*ck-ups, right?

Point blank, that's

easy decision.

VAN: I think Suzanne

should go up on the block.

Well, I sure as hell

don't want to go down

just because I'm the newbie.

I don't see any reasons

why I should be up

on the chopping block tonight.

I worked as hard as I

could during service.

And it went well for me.

I'm completely safe.

VAN: f*ck them all.

Let's send a woman

home this evening.

VAN: What do you think

about putting Suzanne up?

If Kevin and Van

agree to put up Suzanne,

I gotta go with

my guy teammates.

We've been teammates

since the beginning.

And she just joined

us yesterday, so--

What do you think

about putting Suzanne up?

We could do that.

Dave said he was down

doing that too, too but--

The logical choice

seems like Van.

Chef smashed his halibut

all over the place.

But Suzanne is definitely

the weakest one on the team.

It's a tough decision.

TENNILLE: I don't have

a reason to go up there.

No offense, Tennille,

but we were waiting

on veg most of the time.

Oh, we-- you-- we were

waiting on a garnish all night.

No, you weren't.

Sabrina's full of sh*t.

I don't think you had a

lot of menu input at all.

Really?

You didn't.

I put my hand in

every single dash.

I didn't plan one

entire dish myself.

We all three did it together.

I think that's bull crap.

Well, what do you

think, Tennille?

I'm not going to be a martyr.

I had a solid and

consistent service.

Well, who would you send up?

She already said me.

I really don't think

Tennille was that fast today.

So I would put up Tennille,

and Tennille would put up me,

so you're the tiebreaker.

Sabrina.

Yes, Chef.

Red team's nominee

and why, please.

The red team has

decided to vote me, Chef.

You.

Yes, Chef.

GORDON RAMSAY: And why?

I think because of my

previous services, Chef.

Not based on

tonight's service?

No, Chef.

Right, blue team.

Dave, nominee and why, please.

Our nominee

tonight is Van based

on tonight's performance

only, but the weakest chef

on the blue team is Suzanne.

So why was Van nominated

as the weakest chef tonight?

He, uh, faltered

with the halibut.

So it wasn't his

best service tonight.

Um, nominees, Sabrina and

Van, step forward, please.

Both of you presented

raw halibut tonight.

I can't go into the next service

and talk about a raw halibut.

I don't want it.

Van, I don't think I can

work with you much longer.

I'm not convinced--

You know what, I

had a bad service.

I get-- I get upset when

I start messing up food.

GORDON RAMSAY: Right.

I'm better than that.

I'm not a loser, I'm not

throwing in the towel.

You had one fish, my man.

It's just, it's

not the type of fish

I'm used to working with.

So now you're

blaming the fish.

No, I'm not making excuses.

I'm just here to tell

you I'm not done here.

I'm not throwing in the towel.

I'm fighting it to the end.

Sabrina.

Yes, Chef.

What have you got left

that I haven't seen.

I think I have

everything left, Chef.

I know that the raw halibut

tonight was instrumental

for me being up here.

But I work with

my team very well.

I can mesh with any team,

and I can lead a team.

OK the person leaving

Hell's Kitchen is Sabrina.

Give me your jacket, please.

Thank you, Chef.

Thank you.

Hey, big heart, sweet girl--

Thanks.

--dedicated beyond belief.

But for me, not the head chef--

Yes, Chef.

--at the Araxi.

Thank you.

- Thank you.

- Good luck.

- Thanks.

- Good night.

Good night.

Sabrina, Thank you.

Thank you, Chef.

I came in red lipstick,

makeup on, hair did,

big bitch on the block.

But once Chef, like, brings

you off your pedestal--

The chicken is pinker

than your f*cking lipstick.

Yes, Chef.

--it is really hard.

- Get out!

- Yes, Chef.

GORDON RAMSAY: Both of you!

SABRINA: I expected

it to be easy.

Dry lamb on the outside,

raw in the center,

f*ck off and eat it!

SABRINA: I was wrong.

It's very difficult, but I am

so proud that I got this far.

I am really looking forward to

getting back to my own kitchen,

seeing my own staff, and

getting pretty again.

Tomorrow morning, you're

going to face one of the most

intense challenges ever.

Good night.

CHEFS: Good night, Chef.

Times six.

Holler at your girl, you

know, I'm still going.

I just need to bounce

back, no more mistakes.

Failure is not an

option right now.

I'm going, I'm taking

it all away to Whistler.

GORDON RAMSAY: Sabrina wanted

to be the head chef in Whistler.

Now, what she's to do

is take those red lips

and whistle on out of here.

NARRATOR: Next time

on Hell's Kitchen--

It's Christmas morning!

Oh!

NARRATOR: --it's

time for celebration.

Getting the black jacket is

like bury me now, I'm all set.

NARRATOR: But as soon as the

black jackets are handed out--

Good luck.

This is about letting

the best chef win.

NARRATOR: --the gloves come off.

Every man for himself.

NARRATOR: At dinner service--

Tonight, to step up to

the mark, is that clear?

CHEFS: Yes, Chef.

NARRATOR: --it's all out w*r.

Van.

Yes!

Look at me when I'm

talking to you, boy!

NARRATOR: And

things get so bad--

You're sweating in the food.

Who the f*ck's

going to eat that?

The pan's not even hot!

NARRATOR: --Chef

Ramsay does something--

This is too much,

I can't take this.

NARRATOR: --he's

never done before.

GORDON RAMSAY: Come here.

NARRATOR: Find out what

drove Chef Ramsay out

of the kitchen--

Ariel f*cked up super bad.

NARRATOR: --and if

Hell's Kitchen will

never open its doors again.

We're all going home.

NARRATOR: It's an episode

you don't want to miss.

GORDON RAMSAY: f*ck that.