NARRATOR: This season,
Hell's Kitchen.
- Are we ready?
- Yes, chef.
Let's go.
NARRATOR: Promises to be
the most shocking ever.
Let's go step
outside, mother fucker.
NARRATOR: Everyone is
in a fighting mood.
Listen to me.
Shut your f*cking mouth.
NARRATOR: This new crop of
chefs is ready to bring it.
I'm f*cking ready.
NARRATOR: And while
some may lack expertise.
The chicken is pinker
than your f*cking lipstick.
NARRATOR: They more
than make up for it.
If you sink our ship,
I'm going to be pissed.
NARRATOR: In attitude.
Get out you f*cking donkey.
I'm busting my
balls out there.
Get off my station.
Dude, just shut the f*ck up
for a minute and f*cking relax.
Help me out here.
NARRATOR: These chefs are the
most dedicated competitors yet.
I am in so much
pain right now.
I'm ready to break down and cry.
Don't end like a cry baby.
NARRATOR: They will risk life.
Everybody get up.
We got an emergency.
NARRATOR: And limb.
Medic!
I need a medic.
Oh my god.
I cut straight to the bone.
I go to go upstairs,
there goes one ankle.
I can't even walk.
NARRATOR: These
chefs let no one--
You got it?
NARRATOR: Stand in their way.
I'll punch you in your face.
You never want
to see this face.
NARRATOR: Not even--
Are you upset now?
Because you're crap.
- You're crap.
NARRATOR: Chef Ramsay.
Shut your fat f*cking mouth.
You don't know sh*t.
[inaudible]
Shut up.
You can dish it but
you can't take it.
NARRATOR: Get ready
for the most physical--
You better get out of my face.
NARRATOR: Most emotional.
Torment, agony, pain.
NARRATOR: Most surprising.
- Get out.
He can kiss my ass.
NARRATOR: Hell's Kitchen ever.
Get out.
I am so pissed.
You're making me mad.
Stupid cows.
No one's got my back here.
NARRATOR: Once again,
the culinary world
has focused its
sights on Los Angeles,
because it's time to
open the doors to hell.
Where are they?
Chef Ramsay is going to k*ll me.
They're late.
NARRATOR: The newest
crop of aspiring chefs
can't wait to get started.
Woo, yeah.
That's right.
I'm at Hell's Kitchen, baby.
I'm like, what.
Excellent.
Yeah.
I'm ready to do a backflip
right now, baby, a backflip.
NARRATOR: But Maitre d'
Jean-Philippe doesn't
think they're quite ready.
Each year chefs who
come to Hell's Kitchen
are giving me an
absolute nightmare
with their stupid mistakes.
As a result, I've had my
problems with customers.
Don't get in my face, buddy.
Problems with Chef Ramsay.
Jean-Philippe.
Jean-Philippe.
Jean-Philippe!
Problems with keeping
my head on straight.
Oh, f*ck Oh, f*ck me.
Now, this year
I've decided to help
you with giving you some tips.
Now follow me.
[music playing]
Yoo hoo.
Hi, guys, over here.
Hi, I'm Bonnie.
And when I was in
Hell's Kitchen,
I definitely broke my
fair share of rules.
- Bonnie.
- Yes, chef?
You're cooking and your
f*cking gas is not even on.
Oh, is it?
Duh.
Who cooks with no heat?
Rule number one,
always turn the stove
on before you start cooking.
Hey, hey you.
Come on over here.
I'm Colleen and I've
got some advice for you.
That, quite frankly, is the
worst risotto I've ever tasted
in my entire cooking career.
Who put sugar in there?
I grabbed this.
I thought that was salt.
Man, I've done that.
Oh crap, I hope I don't do that.
That's some sh*t
I'm going to do.
I already know it.
sh*t.
Follow this simple
rule, always taste
your food before you serve it.
I really could use those tips.
I'm hoping later that
maybe you can teach
me how to tie my shoe laces.
Come on now.
Hey you guys.
Hey, you guys.
Come over here.
I'm Aaron.
I was so excited for my
first dinner service,
and then this happened.
Aaron, how are you feeling?
I can't believe I'm crying.
I'm cracking up right now.
Aaron is a sissy.
[inaudible]
Suck it up, fat boy.
Stop.
Stop.
Remember this one, there's
no crying in Hell's Kitchen.
GORDON RAMSAY: Are you ready?
I know that voice.
GORDON RAMSAY: Are you ready?
I said, are you ready?
Oh, sh*t.
It's him.
It's Gordon Ramsay.
Don't stand there
staring at me.
Get in there and cook me
your signature dishes.
Let's go.
All of you.
Let's go.
It's time to rumble.
It's game time.
Let's go.
Unbelievable, bloody hell.
Here I go again.
[music playing]
Game time.
NARRATOR: Chef Ramsay believes
that there's no quicker way
to assess a chef's ability than
to taste their signature dish.
Right behind you.
Off hand coming through.
NARRATOR: And these chefs
will have just minutes
to make their first impression.
I'm going to be the hottest
Hell's Kitchen winner.
I'm spicy, sweet, and sexy hot.
Half way through, yes?
I'm a legitimate chef.
I've won most every
award you can do.
I'm here to win Hell's
Kitchen, first and foremost.
Just over seconds to go.
That's right, baby, cook.
Come on, baby.
Let's go.
Five, four, three,
two, and stop.
Before I start tasting
your signature dishes,
I need to tell you
something, this year's prize
is like nothing I've
ever offered before.
The winner this year
of Hell's Kitchen
is going to become the head
chef at one of the finest
restaurants in Canada,
the beautiful Araxi
restaurant and bar at stunning
Whistler in British Columbia.
The prize, I think
it's tremendous.
I couldn't be more psyched.
This is what I want.
GORDON RAMSAY: The winner will
be there to welcome the world
as it's hosting the
Winter Olympics.
So, the stakes are
higher than ever.
I'm already
polishing up my skis.
Swoosh.
GORDON RAMSAY: OK, let's
clear one thing up.
Ladies, you're the red team.
Gentlemen, the blue team.
For the first time
ever in Hell's Kitchen,
the red team's
signature dishes will
go head to head with the
blue team's signature dishes.
Is that clear?
Yes, chef.
GORDON RAMSAY: Let's go.
[music playing]
So first name is?
- Suzanne.
- Good.
And what it is, please?
Fontina fonduta risotto.
My food is classical.
My food is perfect.
I can kick anybody's ass.
Even before I start to taste
it, the rice looks undercooked.
I definitely don't
believe so, at all.
Do you mind?
Sure.
What does that taste like?
It's a little chalky.
A little?
A lot.
That's just ignorant.
He's absolutely,
unmistakably wrong.
Now, madame, it's crunchy.
It's bright white in the center.
I'm telling you,
that is under-cooked.
All right, first name is?
Dave.
What is it?
Ostrich with pan-seared
Brussels sprouts.
I've definitely idolized
Chef Ramsay for years.
I want to earn his respect.
If Chef Ramsay takes my
dish and tells me it's crap,
I think it could seriously do
permanent mental damage to me.
Beautifully seasoned.
Very nice.
Oh dear, why are these f*cking
Brussels sprouts undercooked?
My bad.
Yeah, sh*t.
Brussels sprouts, oh.
It's like heartbreaking
that he didn't like that.
The ostrich is
cooked beautifully.
It's pink and it's tender.
But it's no f*cking excuse
for undercooked vegetables.
- You're right.
- Piss off, both of you.
Neither of you gets the point.
Let's go.
Right.
Ladies first.
So, first name is?
Tek.
All right tech.
This is chipotle
honey grilled shrimp.
And how long have
you been cooking?
About years, except I'm
unemployed at the moment.
I'm not coming in with
a career to go back to.
Like, I need this job.
I've got a family to support.
I got to f*cking win this.
That's nice.
Those prawns are
cooked beautifully.
I'm patting
myself on the back.
- And this is?
- Louie.
I've been cooking in the diner
scene for the last years.
Right, off you go.
Well, f*ck me.
What is that?
Sausage gravy over biscuits.
- Sausage gravy.
- Yes.
Over biscuits.
Yes.
I sell about five
gallons of it a week.
Gallons?
Do you serve it to pigs?
No, actually I own a diner.
OK.
And how much do you
charge for that?
- $ . .
- $ . .
Yeah.
With coffee.
[music playing]
f*ck me.
What's wrong with it?
What's wrong with it?
It tastes like gunk.
Hundreds of people eat
that in my diner every week.
I don't think it was
worth spitting out.
Ladies one, nil.
OK, let's go.
NARRATOR: With the
women up by a point,
former Marine Joseph
is ready for battle.
- First name is?
- Joseph.
Joseph.
I just feel like a dog who's
been taken off his leash.
I'm hungry.
I'm hungry.
And I want this.
And I'm going to get this.
None of them will get
in my f*cking way.
And this is?
This right here is
a roasted veal chop
with roasted root vegetables.
Lovely color on there.
Thank you.
And the vegetables,
what a shame,
the brussel sprouts
are rock hard.
Are they supposed
to be that crunchy?
No.
Have a taste with me, please.
Absolutely.
You got a fork?
I ain't no animal.
If there's a fork available,
I like to f*cking use it.
You can bit that.
You're a big boy.
I'm not an animal.
Do I look like a cave man?
Do I eat with my f*cking hands?
Don't get defensive.
I was like, damn,
bro down, Chef Ramsay.
Are you mad?
Me and him, we're
going to go head to head,
without a f*cking doubt.
That's bullshit, I know I
nailed that f*cking dish.
He knew it.
I knew it.
No f*cking way.
Relax.
What a shame.
First time is?
- Tennille
What is it, please?
Chef, this is a lambchop
with balsalmic glaze.
It's nice.
Yeah.
Thank you, chef.
Congratulations.
Two, nil to the ladies.
I'll take autographs later.
I'll take autographs later.
Two seconds.
I need to grab one thing.
What's that?
Tequila.
Tequila.
I'm definitely asking Chef
Ramsay to do a sh*t of tequila
with me.
It goes with the dish.
- And what's your dish?
Margarita French toast
with tequila lime butter.
Show me.
I thought you were joking.
You're cooking me a slice of
f*cking toast dipped in egg?
- Yes, chef.
- With?
Tequila.
To get me drunk.
One tequila, two
tequila, tequila, four.
Give me a lot more.
Keep on going.
Are you kidding me?
Why would you do that?
That's it?
What the f*ck were you
doing for minutes?
Because that takes,
literally, three minutes.
Shocking.
So, you're cooking where?
I cook at home.
I'm a manager of a
culinary retail store.
So where did
you learn to cook?
Out of my heart.
So you've never been
to culinary school?
No.
You don't need to
go to culinary school
because if you have a passion
for cooking, you will succeed.
So this is?
Muscles with chorizo.
There's potential there.
Nice.
Yeah.
Thank you.
One point to the men.
- Batabing.
I got the potential.
And here it comes.
OK, what is it?
We have a poached lobster and
savory portabello mushrooms.
My dish, it's very
rich and succulent.
It's luscious and velvety.
You can just feel what's
happening in your mouth
and the satisfaction that comes.
Where's the lobster tail?
Where's the f*cking tail?
During the cooking process,
I had some challenges.
Poached lobster tail,
where's the f*cking tail.
Absolutely f*cking pathetic.
Dang, that's another zero.
- So first name is?
- Jim.
- Jim.
- Yes.
Do me a favor.
I'm not intimidated
by anybody.
Take your coat off.
OK.
All right, I'm all
intimidated by Chef Ramsay.
This is seared ahi tuna
with soy ginger vinaigrette.
- It tastes delicious.
- Good.
Congratulations, man.
One more point.
That makes it two, two.
NARRATOR: With the men and
women tied at two points each.
All right, off you go.
NARRATOR: Executive Chef Kevin--
I wouldn't put coffee over a
tender, delicious filet steak.
NARRATOR: And sous
chef Ariel face off.
I can't believe
that you undercooked
the duck with raw fat.
NARRATOR: But no one scores.
Two executive chefs,
Lovely and Andy--
I was hoping to award one
of you at least a point.
NARRATOR: Come
away empty handed.
f*cking no chance.
We have a tie of two to two.
It comes down to
these last two dishes.
All right, off you go.
Wow.
And what is it?
It is a chipotle
wrapped pork tenderloin.
Lord Jesus, please
let the girls win.
I want a prize.
I want a prize.
I want a prize.
Is there chili in there?
Why is it so hot?
It's blowing my mouth away.
Oh, it's so spicy.
All right, well, it does reflect
me, so maybe I'm too spicy.
And this is?
- Van.
- From where?
Dallas, Texas
I think sometimes
people underestimate me
because I'm just a tatted
up country boy from Texas.
All right.
Off we go.
But I'm a beer drinker
with a sophisticated palate.
All right, Van.
That looks interesting.
What is it?
It's a seared foie
gras with minted caramel.
It's very neat.
Oh, is looking grim for us.
But if the other guy's dish
sucks, there's still hope.
There's something quite
intriguing about that.
The mint cuts down the
richness of the [inaudible]..
Congratulations, men.
Well done.
Woohoo!
Looks are very deceiving.
That guy's got some talent
under those muscles.
Well done.
The men have clearly
won, well done.
But the mess of those
kitchens, have a look.
Turn around.
Oh my god.
Ladies, your
punishment is to get
those kitchens immaculate for
the opening of Hell's Kitchen.
Women are the
best at cleaning,
so it's right up their alley.
Gentlemen, winning a challenge
comes with great rewards.
You guys are getting the
takeout, but not any takeout,
I'm talking about
a special dinner
from my restaurant, the
London West Hollywood.
And you're going to sit,
and indulge, and enjoy.
Congratulations.
Right.
I want you to meet
my sous chefs.
NARRATOR: Sous Chef Scott is
back to run the blue kitchen.
And Chef Ramsay has
asked someone special
to help run the red kitchen.
This is our winner,
Heather, from season
of Hell's Kitchen.
Scott and Heather are
going to show you the way.
Off you go.
The men will be treated
to a three course dinner
on the patio.
Welcome.
Congratulations, gentlemen.
Cheers.
The women clean where
they should be at.
Cheers.
NARRATOR: And while
they toast their victory
with a little champagne,
the women are treated
to a different kind of bubbly.
You got to hustle.
You got to get wet.
If you can get it off
faster, please show me how.
You could be here
all night doing that.
I'm not doing that.
It wasn't you.
OK, guys.
Here's your dinner.
Who the hell wants
a baloney sandwich?
Bon a petite, guys.
I thought baloney was
illegal in California.
Like what the hell.
Here we are.
- This is money.
- Fantastic.
This is so good.
Very good.
Oh, so amazing.
All the flavors were just
like exploding in my mouth.
Fellas, get used
to it, all right?
I like that attitude.
Get f*cking used to it.
NARRATOR: It's been a
long night for the ladies
but their work isn't over yet.
Here's your recipe book.
Study hard [inaudible] dinner
service tomorrow night.
Sweet dreams.
Waiting for me on my
bed was this big binder
of all of the
recipes, which I have
to have memorized by tomorrow.
I guess I'm not going
to be sleeping tonight.
While the women hit the books--
Do it, brother.
Louie hits the hot tub.
Yeah!
I need some more wine now.
NARRATOR: The girls
are done studying.
But the guys aren't planning
to start anytime soon.
[music playing]
Tonight is the grand
reopening of Hell's Kitchen.
I have your
Kn*fe kits for you.
This is from Henko.
These are beautiful.
NARRATOR: And the
chefs have everything
they need to succeed, provided
they are up to the task
at hand.
I had a couple drinks.
I'm not even--
I've got to chill
out on all that.
There was something in
that champagne, man.
That wasn't good.
NARRATOR: While the men are
a little slow in getting
started--
Like where's the
pesto even on this?
NARRATOR: The women are
already going full steam.
I'm ready to whip
some ass tonight.
NARRATOR: Both kitchens are
ready for dinner service
and Chef Ramsay has high hopes.
I'm expecting a
bloody good service.
Yes, chef.
Good, let's go.
NARRATOR: But moments from
opening, his optimism--
Oh dear.
Who k*lled these?
NARRATOR: Begins to fade.
Who cooked the [inaudible]?
- Lovely.
- Lovely.
- Yes, chef?
- Which they're not.
Come here.
Why are these all cooked?
We put in the oven when
the order comes on.
Yes, chef.
We haven't even opened
yet and you've cooked them.
That's all we
have to work with?
We're f*cking screwed.
Look at that.
Look, like a f*cking hokey puck.
Oh my god.
We're not even open yet
and you've screwed it up.
What a f*cking disaster.
That's it.
The end.
Get f*cked.
Obviously I was
thrown in a kitchen
with a bunch of circus clowns.
Um, on it, guys.
Come on, guys.
I'm going to have to
bust my ass to make sure
that the ladies win tonight.
Jean Phillip, open
Hell's Kitchen, please.
Let's go.
[music playing]
NARRATOR: This year in Hell's
Kitchen the dining room
has been completely redesigned.
Chef Ramsay has also revised
and expanded the menu,
adding several new
items, including
a capellini appetizer, a
salmon en croute entree,
and four new side dishes.
I'll have the pan
roasted carrots.
I'm going to
have the scallops.
Thank you.
Thank you.
All right, ladies,
first ticket, yes?
One scallops, one capellini
entree, one salmon, one lamb.
- Yes, chef.
- Let's go.
We're going to do it, y'all.
Don't worry.
OK, gentlemen, on order, one
scallops, one capellini side,
one zucchini blossom flower.
Oh, come on.
What did I say, Tony?
Capellini, one scallop, one
blossom squash bottom squash.
I don't know the recipes yet.
Guys.
Chef Ramsay is
going to eat us alive.
When I finish calling out the
order then just shout as a team
that you've all got
it, understood it.
Yes, chef.
- Yes, chef.
Let's go.
NARRATOR: As the men struggle
to begin, in the red kitchen--
Picking up.
Tek is already bringing
up the first appetizers.
Where-- hell's bells.
Tek?
Yes, chef.
Scallops are raw.
Yeah, stone cold in the center.
Cooked on one side and
f*cking boiled underneath.
Oh and by the way, it's raw.
Literally how hard could
it be to cook scallops?
Like, oh my god,
I'm embarrassed.
My pasta is a minute away.
So, Lovely, so
that's over cooked now.
That's over cooked now.
Start over.
f*cking hells bells.
Yes, chef.
Tek messed up.
Now I look like I'm
all wrong, so I'm
going to have to stay
on her to make sure
that she's staying
up with me so we can
get apps out on time, together.
Let's fire it again, guys.
Let's go.
Do it right.
NARRATOR: While
the red team starts
over on their first order, the
blue team is counting on Jim.
Scallops are up.
NARRATOR: To get their
first appetizers out.
GORDON RAMSAY: Jim.
Yes, chef?
Look at me, three scallops
cut in half means what?
Six pieces.
I've got four.
Are you doing this on
purpose to get me going.
Don't insult Chef
Ramsay's intelligence.
Say, look at me.
Count to six for me.
One, two, three,
four, five, six.
Louder.
One, two, three,
four, five, six.
- Then wake up!
- Yes, chef.
I just wasn't paying attention.
Ones and twos and
threes and twos.
And I thought I had
Yahtzee at one point.
Jim, one minute out,
drop six pieces of scallop.
Yes, chef.
NARRATOR: Both Kitchens
continue to struggle
with the first order.
You guys are a
minute and a half now.
- Yeah.
- No.
This pasta is not done.
NARRATOR: In the dining
room, some customers
are beginning to lament ever
coming to Hell's Kitchen.
I don't understand.
I mean, we haven't
even gotten appetizers.
NARRATOR: But one
diner is returning.
I have pericarditis, which
leads to heart disease.
Are you coming back?
No.
NARRATOR: Robert has not just
been invited back for dinner,
Chef Ramsay has another
plan to give a second chance
to compete in Hell's Kitchen.
- Hey, how are you?
Hey, chef.
How are you?
Very well, thank you.
Good to see you.
I brought My wife.
How are you, my darling?
Nice to see you.
Enjoy yourselves.
Thank you very much, chef.
And I'll see you after.
Thank you.
NARRATOR: Back in the blue
kitchen, Kevin on capellini--
Hot, hot, hot.
NARRATOR: And Jim on scallops.
Scallops are already away.
NARRATOR: Are hoping their
second attempt at appetizers
impresses Chef Ramsay.
Serve it, please.
Let's go to table .
Let's go, guys, come on.
NARRATOR: The blue
team has succeeded
in sending out an order.
But the red team is
still trying to get
out there first appetizers.
Picking up.
Picking up.
There we go, ladies.
There we go.
Way to stay in there, Tek.
Look at this.
I swear to god, it's the
kind of sh*t you'd expect
Tiger Woods to tee off with.
Look at it.
Rubber, rubber, rubber.
NARRATOR: But they
have to start over.
It's limp and sh*t.
NARRATOR: And over.
It's f*cking raw.
We've only had one table,
but have made the same dish
six million times.
That's chaos.
That's like apocalyptic chaos.
Re-fire, one capellini,
one scallops, guys.
On the hoo ha.
NARRATOR: While the women
start over one more time,
the men are already
moving on to entrees.
- How long on those lamb?
- Two more minutes.
All right, fellas.
NARRATOR: And on
the meat station,
diner Chef Louie is
tending the lamb.
- Louie.
- Yes, sir?
Did you just put
a lamb in the oven?
Yes.
Oh my god.
Hey, guys, come here.
Quick, quick, quick, quick.
I think you should
know, Louie's on entrees
and the f*cking lamb
goes in the oven
like that, no salt, no pepper,
no seasoning, not even seared.
I'm sorry.
Louie, why do we sear meat?
It's to lock in
the juices, sir.
To give it color,
to improve the flavor.
Sorry, sir.
You're a man.
There's a primal
instinct inside you
that knows how to cook meat.
You need to find it.
f*cking hell.
NARRATOR: While everyone
on the blue team rallies
behind Louie--
Get a bunch of pans on
and get them searing hot.
Turn it, render that
fat as much as you can.
Super hot.
Right over the heat.
Leave it there.
NARRATOR: Everyone
on the red team
is still working on
their first appetizers.
For the eighth
time, can I have
one f*cking scallops
and a f*cking
beautifully cooked capellini?
Let's go.
This is right this time.
OK, you taste the
pasta and you tell me.
First check and we're rolling.
Let's go.
We can do it.
Is it cooked or not?
- Good.
Yes?
Let's go.
Is that cooked?
Looks undercooked.
Is it cooked?
Oh god.
It's not cooked?
No, it's not cooked.
Not cooked.
Oh my god.
Why did you throw
that away, Melinda?
Just put it back on the stove,
put a lid on top and seconds
cooking it.
What did you do, you just
trash it straight away.
Melinda, she had that
deer in the headlight look.
And that'll k*ll you.
Look at all this f*cking--
who's putting all
this in the bin?
How many portions are
you putting in there?
How much is in the bin?
Look!
Look!
What the f*ck is this?
Hey, madame, how much capellini
are you throwing away?
Look at it.
What are you doing, Melinda?
What are you doing?
You're making me mad.
Yes, chef.
f*cking mad.
Yes, chef.
That girl going to
lead us to destruction.
She's stupid.
Man.
NARRATOR: While
the women have not
managed to put out a single
dish, over in the blue kitchen,
the men have served
eight appetizers.
Service, please.
And Louie is
determined to do whatever
it takes to send out an entree.
Joseph.
Yes, chef.
You're on the garnish.
Yes.
Louie's on the meat.
Yes.
He's cooking the spinach.
Why?
I don't know why.
I thought I had to put
it all together, chef.
What's your station?
I'm doing lamb and
rack of lamb and chicken.
So why are
cooking the spinach?
I thought it went
on the plate, sir.
I was just trying
to get a head start.
Maybe Chef Ramsay should
just pull the panties
out of his ass or something.
Louie.
Yes, sir.
We've got enough
problems cooking lamb.
I don't want you touching
the f*cking spinach.
- OK.
- Chef, let me do the lamb.
Bring him over here, please.
Listen, listen,
listen, listen to me.
Yeah.
- Yes.
- My f*cking kitchen.
- Absolutely.
- My f*cking restaurant.
- All right.
And right now, big boy, I'm
looking like a f*cking idiot.
I got it.
Joseph, we're not at w*r,
we're just in a kitchen.
So calm down and let's
cook some carrots.
NARRATOR: It's halfway
through dinner service
and diners are missing
their appetizers.
How long have we
been waiting here?
NARRATOR: And the red
kitchen is missing--
What happened to Lovely?
NARRATOR: A chef.
I started feeling nauseated.
So I was like, OK, Lovely.
You need to sit down
for your health.
Drink this water.
I drank four bottles of
water because I wanted it.
My body was craving hydration.
NARRATOR: Lovely is missing in
action but the rest of the team
is determined to get food out.
Salmon, lamb, please.
How long?
Seven minutes, chef.
Hey, what's that
piece of sh*t there?
Supposed to be the salmon.
Holy f*ck.
Look at that.
It's like a bison's penis.
What is that sh*t?
Look at that.
Stone cold, frozen salmon.
Who put the salmon
in the freezer?
Me.
I f*cked it up.
The salmon was my fault
because I stuck it in a freezer
instead of the fridge.
And it was frozen.
Yeah, you f*cked up big time.
All the salmon's the same.
I think we should it.
- That's right.
Because she wrapped it frozen.
And we have five on order.
And we got five on order.
Five on order.
Hey, ditsy, great job.
Yes, chef.
Ah, f*ck off.
Good to see you back.
Are you OK, lovely?
I'll be fine, I guess.
NARRATOR: After
Lovely's heroic return,
the red team gets back to work.
Tek, you good?
Just get a little more
color on the other side.
NARRATOR: Over in
the blue kitchen,
Louie is hoping this entree
is the one to finally
make it to the dining room.
[music playing]
Louie.
What is that?
What is that?
Did you bite that?
Look, that's one.
That's the other.
It's on the same f*cking table.
Louie's lost.
He's out of his league.
What's all that lamb here?
Look at this.
Hey, Van, you and Joseph,
salt. Look at this.
Look.
Look.
Look.
What the f*ck is this?
Louie.
Yes, sir.
f*ck off back there.
Get out.
Yes, get f*cked, pile of sh*t.
Hey, get upstairs.
Get your bags packed--
Can I help?
Can I help in the kitchen?
Yeah, you can help me.
Get out!
You want me out?
You want me to pack
my f*cking bags?
I'm out.
My bags are packed.
He can kiss my f*cking ass.
NARRATOR: With the kitchen
at a complete standstill--
It's like a bad dream.
NARRATOR: Chef Ramsay
is left with no choice.
Switch it off.
Yes chef.
f*ck off.
Anybody sitting at
home thinking they
can do this, good luck.
It's tough.
Never had a dinner
service like that.
It was a complete
and utter nightmare.
NARRATOR: It's been
a long and disastrous
night in Hell's Kitchen.
But Chef Ramsay's
work isn't done yet.
It's now time for him to
put his plan into action.
First of all, it's
bloody good to see you.
- Thank you, chef.
- Yes.
You lost your opportunity
due to health reasons.
Right now, I would love you
to seriously consider coming
back into Hell's Kitchen.
I have a second chance
and you know, you don't get
many second chances in life.
I would love to take that offer.
I would love to see you back.
Do you know why?
Thank you, chef.
Because you
deserve to come back.
Thank you very much.
Because you're a
bloody talented cook.
Thank you.
- Don't be upset.
- I'm not.
I'm so happy.
Say goodbye to your dear lady.
I'll see you in there
in a minute, yes?
Thanks, chef.
Good to see you, Robert.
Yes.
Baby, I'm back.
You know what I'm saying?
And I plan on winning
Hell's Kitchen.
[music playing]
Oh, obviously
we've got someone new
in the kitchen tonight, yes?
Men, you've got
Robert on your team.
Last season he left Hell's
Kitchen for medical reasons.
And now he's getting
a second chance
to come back in Hell's Kitchen.
Welcome.
In my cooking career, I've
never had a service like that.
Nothing positive.
Pathetic.
Amanda.
Yes, chef.
You screwed the
kitchen with the salmon
that you froze that you were
supposed to put in the fridge.
Yes, chef.
f*cking bravo.
Melinda, Lovely, you
are running out of time.
Tonight I have to
choose a losing team.
You both had shocking services.
But gentlemen, you managed
to get a few entrees out.
Ladies, you served a
whopping zero entrees.
Congratulations,
that's a new record.
Clearly the losing team.
Now, come to the
consensus, decide,
which two individuals you all
are nominating for elimination.
Is that clear?
Yes, chef.
Now piss off up to the doors.
I don't know who's
going to go home
because we were all just bad.
We did what we did
today, and some people
are more hungry than others.
Clearly, Melinda, you
don't want to be here.
I do want to be here.
Once I get grounded,
I am very strong
and I can kick a lot of ass.
So--
I didn't see it tonight.
Obviously Melinda didn't
really know much of anything.
Send that bitch home.
OK, so Melinda--
Melinda, you're on
the cutting block.
Yeah, we're putting you out.
I'm not done with
Hell's Kitchen yet.
Listen, guys, we
never got past apps.
Apps.
Lovely, Melinda,
you guys are up.
Oh, snap.
Well, it sounds like you want
to put me and Melinda up there.
Mama didn't raise no fool.
I'm not going to stop fighting.
The only thing I can say
is yes, I made mistakes.
But I'm still a strong
person on this team.
Lovely was gone
for like minutes.
That ain't cool.
Lovely should go home.
I have to say, Amanda, I do
get the ditzy kind of vibe.
With my salmon in the freezer.
I had no idea that
was a f*cking freezer.
I asked.
You gotta be more
assertive though.
I f*cked up on one
thing and put the f*cking
salmon in the freezer.
That's it.
I don't deserve to
go home tonight.
Right now we've got Melinda.
We've got Amanda.
And we've got Lovely.
We're kind of deadlocked.
NARRATOR: The men have already
lost and gained a teammate.
Now it's the women's turn to
say goodbye to one of their own.
Right, ladies, have you
reached your decision?
Yes, chef.
Good.
Tennille, first nominee
and why, please.
First nominee, chef-- the
first nominee was Melinda.
Appetizers really,
really, really struggled.
And overall, the team
did not feel Melinda
had her head in the game.
NARRATOR: The red
team has nominated
Melinda for elimination.
Now, a second nominee
must face Chef Ramsay.
And second nominee?
The second nominee,
chef, was Amanda.
Amanda, do you
agree with this?
I do not agree at all.
Who should take your place?
Lovely.
Amanda, do you know the
difference between a fridge--
- Yes, chef.
- And a freezer?
Yes, chef.
- What is it?
- Freezer, freezes it.
The fridge cools it.
Gold star.
Melinda, step forward.
Amanda, get your ass here.
Melinda.
Yes, chef.
Why should you stay
in Hell's Kitchen?
Chef, I believe I
should stay because I
have a passion for cooking.
I love being in the kitchen.
I've been working my ass
off and I want to do it.
Amanda
Yes, chef.
Why should you stay
in Hell's Kitchen?
Because I can do
better than that.
I mean, I didn't
get a chance to cook.
Let me go on the line so
you can see what I can do.
Madame, you can
do f*cking worse.
That's impossible.
Yes, chef.
OK.
My decision is-- you
froze the f*cking salmon.
- Yes, I f*cked up, chef.
- Yeah.
You f*cked up big time.
Why did you throw
that away, Melinda?
You're making me mad.
- Yes, chef.
f*cking mad.
Melinda, take your jacket
off and leave Hell's Kitchen.
Thank you, chef.
I expected more.
- Yes, chef.
- Thank you.
Thank you.
I am really disappointed.
I really was looking
forward to spending
more time with Chef Ramsay.
Chef Gordon Ramsay, I'd love to
make you a four course dinner
and you can see exactly
what kind of talent I have.
Back in like, madame.
Ladies, one more bit of news.
I've made a decision
to strengthen the team.
Robert, you're now
part of the ladies team.
Join them.
Thanks, chef.
And by the way, big boy,
last season you were a hero.
Now, you're f*cking zero.
Yes, chef.
You're all zero.
Back to square one.
Now f*ck off, all of you.
I'm excited.
Robert is for sure the end of
the red team losing streak.
We got to k*ll it tomorrow.
Oh my god, elimination
is kind of scary.
I hope I'm not next.
Melinda was completely
lost in space.
So I sent her back to
whatever planet she came from.
NARRATOR: Next time on the most
shocking Hell's Kitchen ever.
I punch you in your face.
Hit him.
NARRATOR: Everybody
is in a fighting mood.
You stupid bitch.
Listen to me.
You better get out of my face.
I'm gonna f*ck you up.
NARRATOR: And one chef--
Answer the question.
NARRATOR: Makes the
biggest mistake--
I'm not no bitch.
NARRATOR: Of his life.
f*ck that, dog.
I ain't here for that.
Want to talk some sh*t?
Let's go step outside,
mother fucker.
NARRATOR: You won't
believe how this one ends.
GORDON RAMSAY:
Somebody get the medic.
Medic.
[music playing]
06x01 - 16 Chefs Compete
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Reality television show that uses a progressive elimination format to narrow down a field of 20 to 12 aspiring chefs to one single winner over the course of one season.
Reality television show that uses a progressive elimination format to narrow down a field of 20 to 12 aspiring chefs to one single winner over the course of one season.