05x09 - 7 Chefs Compete

[bunniefuu]

[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.