01x01 - Day 1

[bunniefuu]

[music playing]

NARRATOR: This is

Hell's Kitchen,

a hot new restaurant in the

heart of Hollywood, California.

This is incredible.

Well, cheers.

Cheers.

NARRATOR: These

people have just arrived

and are ready to prove

to chef Ramsay they have

what it takes to be

America's next great chef.

Hi.

Hey Jessica, how are you?

NARRATOR: They've come

from all over the country

with varied experience, but they

all have one thing in common.

Food is their passion.

JESS (VOICEOVER): I'm

Jess, I'm a headhunter.

I've always loved to

cook and this is just

an amazing opportunity to

actually make my dream,

of owning a restaurant,

actually come true.

Oh my gosh.

My name is Dewberry and

I'm a baker by profession.

My love of food is southern.

NARRATOR: Andrew is an office

assistant in New Jersey.

At just , he already

has years of experience

in the restaurant industry.

I've had two

dreams for my life.

One of which was to

either be a state

senator, the other of which

is to own a restaurant.

Wow.

And if all else fails,

welcome to politics.

Beautiful.

Ready for hell?

ANDREW: I'm ready for heaven,

what are you talking about?

Ladies and

gentlemen, come closer.

Gather around, please

come closer, thank you.

NARRATOR: Jean

Philippe is the trusted

maitre d' at one of chef

Ramsay's restaurants in London.

He's been flown in

to run the dining

room here in Hell's Kitchen.

My name is Jean Philippe,

I'm the maitre d'.

Soon you will meet

Gordon Ramsay.

Right now, let me

introduce her to your sous

chefs, Mary Ann and Scott.

We're chef Ramsay

sous chefs, that means

we're his second-in-command.

You will be tested

on everything it takes

to run a successful restaurant.

In fact, your first

test begins right now.

Chef Ramsay has asked

that each of you

prepare your signature

dish, a dish that says

something about who you are.

Chef Ramsay will be

here in minutes.

The kitchen is

right behind you.

What are you all waiting for?

Let's go!

NARRATOR: This test will be

the contestants first shot

at impressing chef Ramsay.

Making the perfect dish

is crucial this early

in the competition.

It was scary to make

your signature dish,

and everybody just had

this look like a deer

caught in the headlights.

Is there a set of

knives for everyone?

Is this one taken?

Yep.

OK, I have to find

a set of knives.

I'm Wendy, from

Millburn, New Jersey.

I think Gordon's

going to love the fact

that I'm a perfectionist.

With fine dining, it's

all about the details.

I will do my best

to do everything

exactly the way he wants it.

And this is something

that should reflect you.

Something that's going

to impress Gordon.

I'm Elsie, and I'm

from Maywood, New Jersey.

I need a Band-Aid over here.

Are you OK?

Yep.

I am a mother of three and

a step mom to three others.

As excited as I

am, I'm terrified.

I've never worked

alongside of a chef.

What the hell am I doing?

All right, guys, minutes.

SCOTT: Watch your back,

hot, hot, hot, hot.

NARRATOR: Mary

Ellen is a bartender

who is fed up with her job

and hopes Hell's Kitchen is

the ticket to her dream.

My signature dish

is the endive salad

with toasted walnuts.

I love endives.

I love the bitiness to it.

I would like it to do your

plating on that front line

up there.

MARY ANN: Come on,

guys, two minutes.

My name's Michael, I'm

from Hollywood, California,

and I'm a dedicated chef.

To be able to work

with Gordon Ramsay,

and have him as my chef, is--

it's the opportunity

of a lifetime.

MARY ANN: Head's up, everybody.

SCOTT: Let's go, hurry it up.

NARRATOR: The time has

come for the competitors'

first encounter

with chef Ramsay and

his legendary high standards.

They have no idea

what they're in for.

I'm Gordon Ramsey,

welcome to Hell's Kitchen.

Whose is this?

Andrew, chef Ramsay.

Andrew, step forward.

And what is it?

It's called Andrew's

absolute penne.

Andrew's absolute penne.

Correct.

That is absolute dog shit.

Have a little taste.

Could use some salt.

You think you're smart, yeah?

I have my moments.

And how long have

you been cooking?

About years.

What a waste of years.

Get back in f*cking line.

Whose is this?

It's mine.

There's nothing cooked.

I love endives.

I thought,

minutes the kitchen,

you'd have come up with

something a little bit

more exciting than that.

- It's very boring.

Explain to me

what it is, please.

This is fried rice

with Chinese sausage.

Chinese sausage?

Had I known you were coming,

I would have put lobster in it.

You knew I was coming.

Whose is that?

Jimmy.

Step forward, big boy.

And just explain

to me what it is?

Pan-seared chicken breast

stuffed with portobello

mushroom and goat cheese.

It looks like a

dehydrated camel's turd.

Yes, sir.

What's all that

on the side, here?

That's the tops of the carrot.

Taste them.

Quite bitter.

Quite bitter?

I guess you want me to eat that.

Hold out your hands.

There you go.

All right, stand back.

Excuse me.

It's dry, overcooked on the

outside, raw on the inside.

Back in line.

Thank you.

And whose is this?

That's mine, chef.

What is it?

It's a seared rare tuna

with some hot and cold sesame

noodles.

And, first name?

Ralph.

Why the hot and cold noodles?

Because they go

good with the tuna.

The tuna's got a

little spice to it.

So a little cool

with the noodle,

but it's got a

little flavor to it.

And you work professionally

in the restaurant?

That's true.

And what position are you?

The number one.

You're the number one?

With that shit?

Back in line.

ELSIE (VOICEOVER): I

knew it was my turn.

I started to flutter and sweat.

Jesus.

ELSIE (VOICEOVER): As

we were all lined up,

I just got, like,

really, really faint.

There was just this

overwhelming, like, oh

my god, I made turkey tacos.

Whose

Whose are these?

It would be mine.

Could you just explain

to me what it is?

Tacos with turkey meat.

Who are these for?

My children.

Your children.

They're still alive?

First impressions,

it looks disastrous.

But actually it's not bad.

Not bad.

Thank you.

I was thrilled that

he didn't spit it out.

I was very happy.

And whose is this?

It's mine, chef.

And first name?

- Dewberry.

- Blueberry?

Dewberry.

Oh, Dewberry.

Yes.

And this is what?

It's a baked spaghetti.

DEWBERRY (VOICEOVER):

I thought, oh

my god, he's going to k*ll me.

It's completely overcooked.

Is it.

That's just like

children's food.

Really bad.

Thank you.

Bloody hell.

It's mine chef,

Chis, executive chef.

Executive chef?

Executive chef.

Could you just explain

to me what it is?

Salmon roasted on

a plank of cedar.

I think you're a plank.

Well, I don't really

know what that means, chef.

Plank means an idiot.

Why is it raw on the bottom?

Well it's medium rare.

That's how I would

eat my salmon.

You need to clean

your glasses, it's raw.

I wouldn't agree, chef.

Let me tell you something--

and listen to me--

you've got a lot to

learn, so be a good plank

and get back in line.

Thank you, chef.

Your first name?

Jeff.

JEFF (VOICEOVER): This

is extremely important.

I quit my job for this.

- Actual sauce is quite nice.

- Thank you.

Mushrooms are a

little bit salty.

Steak, overcooked.

One out of ten.

Shit.

- That'd be mine, I'm Jessica.

Jessica.

Those are soft shell

crabs cooked slightly

Cajun style with a spicy aioli.

Aioli's very hot.

Cut out the--

you, know off the

eyes, the gills.

I like hot things.

Some people might not, and

I guess you're one of them.

It's burning my mouth off.

The spices a far too bloody hot.

Back in line.

Whose is this?

- Michael.

- What is that?

Scallops.

Have you left the--

The roe, sir?

The roe.

Do you like that?

- I do--

I don't though.

Personally, I don't, but

I keep it on there, yes.

I can't hear a

word you're saying.

I said yes, I like--

You do, you don't.

You keep it on, or what?

Come here, let me

tell you something.

Come here come here.

There we go, let's do

this together, shall we?

- No-- all right.

- Our fellow eating this shit.

Eat that.

- Can I put it in here, though?

You can put it

wherever you wish.

Excellent.

Talk to me.

It's really not

that bad, chef.

Let me tell something.

You've got a palate

like a cow's backside.

That is disgusting.

Get back in line.

Last one, let's hope there's

something semi-decent in here.

First name?

Carolann.

And this is?

Chicken Parmesan.

I'm dying inside-- dying--

because I'm not a chef.

How long have

you been cooking?

I haven't really

had any experience.

Never?

You look like you've just

come out of a restaurant.

Presentation's quite simple.

It looks appetizing, and

it's not too crowded.

The chicken's very moist, it

actually tastes quite nice.

This lady knows how

to cook chicken.

She's not even a chef.

There's very little promise

here, very little promise.

But I've said I can make

anyone into a master chef,

and you will not embarrass me.

The one of you who

excels the most

can win your dream restaurant.

If you screw up or you

screw me, you're history.

NARRATOR: The aspiring chefs

are divided into two teams.

On the blue team is Andrew,

Mary Ellen, Jessica,

Wendy, Ralph, and Michael.

On the red team is

Jimmy, Elsie, Dewberry,

Chris, Carolann, and Jeff.

Take a piece of advice.

Be prepared for

anything and everything.

All right

everybody, follow me.

We're going to take you

over to the dorms right now.

Chef Ramsay wants everybody in

the dining room in minutes.

Oh my gosh!

NARRATOR: The competitors will

be living in dorms located only

steps away from the kitchens.

I didn't expect it to be so

near to where we'll be working.

- I love my--

- You can teach me.

I'll do yoga with

you all, though.

After witnessing

all those dishes,

I started to panic inside.

The thought I'd actually

open and run a restaurant

with this bunch, how on

earth that's going to happen,

I'll never know.

SCOTT: Let's go,

let's go, let's go.

NARRATOR: With no time

to rest since they first

arrived in Hell's Kitchen,

it's back to the dining

room for both teams.

I mentioned to you about

being ready for anything

and everything.

And guess what?

Tonight, Hell's Kitchen is open.

NARRATOR: Only hours after

arriving in Hell's Kitchen,

and having very little

time to settle in,

the group has learned the

restaurant is opening tonight.

At the end of our service,

there will be a losing team.

One person from that

team is going home.

When you go, you'll be

taking your dream with you.

We're not going to be f*cking

cooking standing here, are we?

Let's get in the kitchen.

Red team, left.

Blue team, right.

Chef Ramsay sprung on

us, that the restaurant was

actually going to open tonight.

I literally just

want to throw up.

NARRATOR: Hell's Kitchen

is like no other restaurant

in the world.

It's been built with two

state of the art kitchens.

One for the blue team,

and one for the red team.

The dining room is

divided equally,

with the blue team

serving the blue tables,

and the red team

serving the red tables.

It's a fairly

straightforward recipe.

NARRATOR: Each team is

assigned a sous chef

to guide and

consult their teams,

but not to cook for them.

It's a crash culinary course.

Good decision to use

your fingers, very good.

We had to learn

five starters--

- Gonna roast off the bones--

- Five entrees--

Get your gutting boards out.

Five desserts,

in a couple hours.

This is a problem.

A convection oven is

an oven that has a fan.

Most of these people have

little or no experience.

I would rather be on a

team with dishwashers.

At least they know

how a kitchen works.

I may need a little

explanation on the greens.

I would have never

imagined myself here.

Winning a restaurant

would change my life.

I want it more than a

lot of them in there.

NARRATOR: As the teams prep in

the kitchen, the restaurant's

-person staff, waiters,

hosts, and valets,

ready Hell's Kitchen

for its grand opening

in just minutes.

GORDON RAMSAY:

Tonight's a big night,

and you've got to remember

one crucial thing.

Running a successful restaurant

is not just about good food.

You need bloody good service

to complement the food,

and you need bloody good food

to complement the service.

Clear?

EVERYONE: Yes, chef.

Ralph.

Yes?

You're a waiter.

Jeff, you're a waiter.

Jeff and Ralph,

in the dining room

now, Jean Philippe

is waiting for you.

- Good luck, Ralph.

- Quick, he's waiting for you.

When I say now, it

means f*cking now.

Blue team and red team,

good luck, because you're

going to need it.

Let's go.

EVERYONE: Thank you, chef.

Thank you, sir.

I can't believe that

I got called to be

on the front of the house.

I think if I was in the

kitchen, I'd certainly

be able to help

a little bit more

than I can from the dining room.

Where the heck are my tables?

I'm trying to figure

out this dining room.

I was a little bit

relieved that was putting

me into the dining room.

I'm very good with people.

I deal with people for a living.

You're just about

up to temperature.

All right, guys.

Five minutes until we open.

Yeah, there we

go, that's good.

A B C, got it.

My ambition is to extract

the best out of them,

push them to the limit.

When I say, five minutes

on the hot plate,

it means five minutes

on the hot plate.

So I just want to see no panic,

no wimps, no tears, no blood,

just pure concentration.

MARY ANN: OK, guys,

the doors open.

[music playing]

NARRATOR: Ralph and Jeff

already have their first tables.

Good evening, ladies,

how are you tonight?

Are we ready to

order this evening?

Yeah, the Caesar salad.

I'll try the spaghetti

with Maine lobster.

You're in good hands.

Thank you very much.

NARRATOR: The big

moment has arrived.

Chef Ramsay is about to see what

his aspiring chefs are made of.

I have a ticket please, yeah.

Absolutely.

Now, disappear.

Yeah, sure.

Blue kitchen, on order

four, covers table .

One risotto, two spaghetti,

one soup, no cheese.

Yes, chef.

That was pathetic.

That was absolutely pathetic.

I call out the first

ticket, the big excitement,

and you stand there

like five wimps.

Five bloody wimps.

I'll start again.

Four, covers table

, one risotto, two

spaghetti, one soup, no cheese.

EVERYONE: Yes, chef!

Thank you.

Oh, am I handing

these to the chef,

or am I just dropping them?

No, you need to say, chef,

order, I need a ticket--

Ticket, please.

And leave the ticket on top.

No, you need to

give it by hand.

Give me the f*cking ticket.

[music playing]

NARRATOR: With orders

piling in for both teams,

in the red kitchen,

it's time for, Elsie

who is used to cooking

at home for her six kids,

to present her first dish

for chef Ramsay's approval.

I prepared the first risotto.

I just hope I can

make him proud.

Can I have--

what is that?

Hello.

What is that, Elsie?

What the f*ck is that?

It was just like, oh my god.

Just hold on, hold on.

Now, come on, what is that?

ELSIE: Okay, Elsie,

this is crap.

This is crap.

What is that--

come on.

f*cking hell.

ELSIE: Calm down, you're fine.

Come on, start it again, yeah?

When I saw him toss

the dish in the garbage,

I was terrified.

GORDON RAMSAY: We've

got to come together.

NARRATOR: An hour into service

and neither the blue tables nor

the red tables had been served.

And one of Ralph's blue tables

is starting to get restless.

I think the other

tables might be getting

service quicker than us.

Believe me, there is

nobody going before you--

as soon as yours is--

I'm going to go talk to the

chef to get an exact, accurate

time out of his mouth.

NARRATOR: With the blue team's

customers already on edge,

the pressure in the blue

kitchen is mounting,

and Michael has a problem.

So, yeah, I have

no lobster pasta.

I called out like,

four or five times.

Blue kitchen, one

risotto, two spaghetti.

Chef?

How long, please, Michael?

No lobster pasta.

We didn't have this morning--

I don't know that we got--

- Just answer me, yes or no?

- Yes chef, we do.

There you go, straight to the

f*cking point, then move on,

next question.

Have we got spaghetti?

Yes, chef!

So why do we have

to take it off?

We don't, chef.

Yeah, that's the sigh

of a lazy restaurant.

Yes, it is.

And you want to take

off one of your dishes?

No chance.

Get the f*cking lobsters cooked.

- Right away, please.

- What do you need?

I'll get the water,

you get the lobsters?

I've always extracted the

best out of individuals,

because I've pushed them

to the absolute max.

That's how you get perfection.

[music playing]

Ralph, come on.

Ralph, give us

the food, please.

You want to go to the chef,

you know where the window is,

you can go speak with him.

They were hungry, they were

getting a little cranky,

and there's nothing too much

I could do at that point.

I'll go with you and

speak with the chef.

They said they want

to go to the chef,

I said, go knock yourself

out, it's right there.

Will you get his

attention, please?

Two salmon, well

done-- can you just shut

the f*ck up for seconds?

Two salmon, well done,

one lamb, one Wellington.

Yes?

Can we just get

some olive tapenade?

Something to munch on?

Just ignore these bimbos.

Hey, Scott.

Yes, chef?

GORDON RAMSAY: Two

salmon, well done, yes?

Hello?

Nobody will listen to us.

Wondering where

her f*cking food is.

Do you get it?

Service and standards

are far more

important than

some f*cking bimbo.

Why would anyone say--

[interposing voices]

And then he told the

people back to ignore us.

That's so impolite.

NARRATOR: One hour and

minutes after opening,

and some of the red

tables have finally

received their starters.

Now the red kitchen first

entrees are about to go out.

All that's left is a piece of

salmon for the most experienced

chef on the red team.

Chris.

Yes chef?

Come here.

You're an executive chef, right?

- Yes, chef.

Yeah?

What do you think of that?

It's a little f*cked up, chef.

Sorry, I told you

f*cking earlier-- hello--

and you knew it was

f*cked up, yeah?

And an executive chef doesn't

serve shit like that, do they?

No, you apologize--

don't you do it again, OK?

CHRIS: I haven't gotten where I

am today without having skills.

I think Gordon

recognizing my talent

is going to come with time.

Send the whole f*cking

table back, yeah?

The executive chef has just sent

me an overcooked piece of shit.

Chris has a huge

chip on his shoulder.

He's an executive chef,

which basically means

you sit on your

ass all day long,

and clearly he's been doing

that for the last years.

Start the whole thing again.

Start another Wellington,

start another lamb.

NARRATOR: Chris'

fish was overcooked.

And in chef Ramsay's kitchen,

if one dish in an order

needs to be recooked, the

entire table needs to be redone.

Right away, right away.

He's a frickin' maniac.

When he threw the plate of

food back into Chris' chest,

I was like, wow, that's insane.

I'm not about to take

shit from Gordon.

I'm not a piece of garbage.

GORDON RAMSAY: Jimmy.

Jimmy, come here.

What have you done to that?

To what?

Does that look good to you?

No.

So, if it doesn't

look good to you,

why are you serving it to me?

That looks like a dog's dinner.

And you want me to

serve that in there?

No.

Then you want to walk

away winning a restaurant?

No, chef.

f*ck yourself.

Get it in the bin.

Get that shit out of here.

How can you do that?

What did we talk

about standards?

What did he say about,

if it's not right?

If it's not right,

it doesn't go out.

So you want that to go out?

No, chef.

Is that your best shot?

And what were you going

to think of me tomorrow

morning if you

watched me serve that?

You were going to think I'm

the biggest assh*le in America,

aren't you?

And you expect me to serve that?

For as long as I'm

alive, big boy,

I'm never going to

serve that shit.

My reputation's on the

line, and I didn't come

to America to look second best.

Start it again.

[music playing]

NARRATOR: It's halfway through

the first dinner service,

and Hell's Kitchen is

running much worse than chef

Ramsay had ever imagined.

While appetizers have

gone out of both kitchens,

neither team has managed

to serve an entree.

Chef Ramsay is

losing his patience.

OK, how does this

look, chef Ramsay?

What do you mean,

how does this look?

Uh, Andrew, get out of the

habit-- come here, you.

I'm not going to run to you.

I'm trying to run

the hotplate, here,

so would you be so kind

to come and talk to me?

Is that clear?

ANDREW: I firmly

believe that chef

Ramsay just doesn't like me.

Is this acceptable, sir?

Listen to me, did you

hear my f*cking question?

Yes.

Answer it, OK?

Yes.

Good.

Now what are you saying?

I'm asking you if

this looks acceptable?

Right, get on the hotplate.

You want to pick

on me, pick on me.

I don't give a shit.

And you think,

every time you want

to ask me a question, fat f*ck,

that I'm going to go down there

and run to you, when I'm

trying to run a kitchen.

You f*cking come to

me, is that clear?

Yes, it is.

Good, now what

was the question?

Is this acceptable to you?

I'll let you know.

Now, f*ck off.

GORDON RAMSAY: Andrew, he

likes to learn the hard way.

Kitchens are run on emotions.

I may get upset, but

the most important

thing is, it's not personal.

NARRATOR: In the blue

kitchen, Andrew has clearly

disappointed chef Ramsay.

Meanwhile, in the red kitchen,

Elsie is trying to recover

from her disastrous risotto.

GORDON RAMSAY: What

the f*ck is that?

Start it again.

NARRATOR: It's time

to see if this risotto

will pass the chef's standards.

GORDON RAMSAY: Elsie, the

risotto looks delicious.

Let's go.

I'm very determined.

Chef Ramsay notices--

he notices these things.

[music playing]

NARRATOR: Jimmy's been

having trouble all night.

GORDON RAMSAY: That looks

like a dog's dinner.

Go f*ck yourself,

get it in the bin.

NARRATOR: With the red

team just one dish away

from sending out

their first entrees,

Jimmy has an

opportunity to redeem

himself with chef Ramsay.

GORDON RAMSAY: Now here we go.

Jimmy, do I need to fax

you or send you an email?

I need some food out

of here, right now.

Here we go.

I had to go get a lamb.

Instead of grabbing tongs, I

just grabbed the sizzle plate

with my rag, and

all the grease came

down on top of my left hand.

GORDON RAMSAY: For as long

as Jimmy weighs pounds,

he's never going to make a great

chef, because he's too clumsy.

Jimmy's getting

burned, the kitchen

going a little nuts now.

I looked over to Carolann and

she was just standing there.

She's not even breaking a sweat.

GORDON RAMSAY: This

ticket is now starting

to be the bane of my life.

Carolann, I want you to

come out of the desserts.

I want you to get on

the stove and help.

All right.

GORDON RAMSAY: What desserts

have you sent to far?

What have we sent?

Yeah, what have

you served so far?

Why haven't we

served desserts?

Because we haven't

gotten anything yet--

Because we haven't served

any f*cking main course.

Get on the stove

and help them out.

I was doing whatever I could.

I wish I were superwoman,

knew everybody's stations.

Chef Ramsay just

really made me angry.

What happened to Jimmy?

He burnt his hand, chef.

JIMMY: It's a lot tougher

than I ever expected it to be.

I completely screwed

up, I screwed the team.

Jimmy, this is for the

fourth time, this table.

I've never seen a chef

scrub so many bits of meat

in one service.

No, f*ck, I'm not

ready for that order.

I need to put

this order in, chef.

I said no, I'm not

ready for the order.

I tried to appease every table

for the long, horrible waits

that they endured.

Why don't we have our meal?

We'd appreciate a little

bit of your patience.

I have no patience left.

Oh my god, I don't

have the potatoes.

NARRATOR: In the

blue kitchen, they're

not having much success either.

Jessica, cook it again.

NARRATOR: It's been

over two hours,

and Ralph's table still

doesn't have their entrees.

And they're fed up.

Let's go, I need the tuna now.

Go, please.

, right.

Chef, Mr, Chef?

Yes, ladies?

You hurt my friend's feelings?

I hurt your friend's feelings?

Why?

Because you told

her to f*ck off.

Oh really, did I?

OK, could you tell

her I meant it?

Jean Philippe, could you escort

these two ladies, please,

back to plastic surgery?

JEAN PHILIPPE: Ladies, ladies--

LADIES: Let's just go.

Two Wellington, one

vegetarian, one salmon, yes?

No, chef.

That ticket is gone,

they left the restaurant.

Oh for god's sake.

NARRATOR: Two and / hours

into service, chef Ramsay

has finally approved entrees

to go out of the red kitchen.

And only minutes later,

from the blue kitchen.

That one's well

done, sweetheart,

thank you very much, go.

NARRATOR: But many customers

are tired of waiting.

and are heading for the doors.

Right now, this

restaurant is just sinking

faster than the Titanic.

NARRATOR: Chef Ramsay

is desperate to salvage

the evening, and everyone

is feeling his frustration.

All you've done for the last

hour, is just stand there.

Get out of the way.

Like one big f*cking

overgrown muffin,

just standing there-- can you

help him a little bit, no?

I don't know what to do--

No talking, concentrate.

If you all just shut up,

and listen, and concentrate,

we'll do it perfectly.

It's like dealing with a bunch

of f*cking schoolchildren.

This is unbelievable.

Blue team, stop

what you're doing.

Stop what you're doing.

Forget it.

Red team, switch it off, I'm

shutting down the kitchen.

I'm so pissed off, I'm

not prepared to see

any more shit food coming out.

Shut it down.

Close it down, stop.

Close the f*cking restaurant.

Yes, chef.

NARRATOR: With the kitchen's

closed, it's up to maitre

d' Jean Philippe to

deliver the news.

The reason why I've

come to see you--

Make it good.

Yes, well, thank

you very much.

Unfortunately, the

kitchen is closed.

No, no, no, I'm not getting

my rare beef Wellington?

You are kidding me.

No.

You are kidding me.

This can't be anything

more than a joke.

Tonight Was a disaster.

We had unhappy people

in the dining room,

food didn't get out of

the kitchen, it was ugly.

It was ugly on both

sides, blue and red.

I busted my ass today,

and I'm proud of it.

And whether he acknowledges it

or not, I don't give a crap.

Bring it on Ramsay.

NARRATOR: Chef Ramsay has

to choose a losing team.

With few successes

in the kitchen,

he's using customer

comment cards

to help him make his decision.

What a disaster.

Red team, over half your diners

had a below average experience,

and they only got one dessert.

But good news is, they

liked that dessert.

Big f*cking deal.

Jeff, your performance

as a waiter--

no one liked you.

In fact, two out of three if

your tables walked out early.

It was just a horrific,

horrific, experience.

And you want to win

your own restaurant.

Blue team, Ralph,

most of your customers

said the service

was outstanding.

Andrew, you got

four desserts out.

Nobody liked them.

So the losing team

tonight is the red team.

Blue team, you didn't

win, you're just safe,

because that was a

shit performance.

Elsie, after an hour and a

half serving your starters,

you were very competent.

Elsie, risotto looks delicious.

You were the least

bad in your red team.

Elsie?

Yes.

I want you to nominate two

of your team for elimination.

Go back into the

dorm and come back

out with your two nominees.

I'm going to pick

one of them to go,

and they will be leaving

Hell's Kitchen tonight.

You've got minutes.

Move your ass.

All of you back to the dorms.

[music playing]

It's the one job that

nobody wants to do.

Nobody wants to fire anybody.

I'm not in a good

place right now.

I don't plan on

talking to Elsie

to give me another chance.

I kind of screwed

everybody tonight,

and I let my team down, I

dropped the ball several times.

f*ck yourself,

get it in the bin.

I think I probably

will be leaving tonight.

You kicked ass, though.

You feel good?

But you really did kick ass.

You really did kick ass.

Where are you going?

I just got to lay

down for a second--

Where are you going?

Go lie down with Elsie, shit.

I'm not stupid.

So what are you going to do?

You're not happy here, are you?

I didn't think

I was happy here,

but then the prospect

of actually leaving

was not a happy one, honestly.

You know, and what happens

tonight is going to happen.

If I get picked and chef

decides it's time for me to go,

well, you know what--

Enough.

You're not going anywhere.

After talking to Elsie,

I know that everything's

going to be OK.

I know I'm the first one off.

You think?

Absolutely.

None of the tables liked me.

It was just utterly awful.

Chef Ramsay, he didn't have

one good thing to say about me.

So I feel I'm in jeopardy

of being voted off, %.

Like all businesses,

you've got to make decisions

and, you know, they're

going to hurt sometimes.

But I'm not here

to make friends.

NARRATOR: With the

blue team looking on,

the red team enters the dining

room, knowing that one of them

will be going home soon.

Elsie, you have

your two names?

Yes I do.

Tell me your first nominee

for elimination and why.

My first nominee is Carolann.

Carolann and I are the

least knowledgeable

in a kitchen of this

kind of setting.

And my thought is, that if

we're going to be one man less,

maybe just one of us being

unfamiliar with things

is best served.

And second nominee

for elimination and why?

Second nominee is Dewberry.

You know if I get

picked and chef decides

it's time for me to

go, well, you know

what, it's been a good run.

Enough, you're

not going anywhere.

I thought Dewberry showed

a lack of energy and interest

in what was going on today,

and I think that lack of energy

could probably hurt the

team in the long run.

OK.

Jimmy and Jeff, boy, oh boy.

You dodged those b*ll*ts

well tonight, you know that.

Yes, chef.

Yes, chef.

Big time.

Out of respect for

Elsie, Carolann,

Dewberry, you two

step forward, please.

Carolann, tell me why you

think you should stay.

I don't think you should

underestimate somebody who

doesn't have any experience.

They may surprise you.

Dewberry, give it to me.

I do feel that I have

more of a base knowledge,

and that certainly does

give me an advantage,

and that is probably

the greatest

thing that I have to offer.

You have a great

base knowledge.

Where?

Just in general things.

Really?

That's a hard decision.

Carolann, I want you to come

out, I want to get on the stove

and help.

All right.

All you've done for the last

hour, is just stand there.

Get out of the way.

Like one big f*cking

overgrown muffin.

So my decision is Carolann.

I told you, never, ever

turn your back on the team.

And tonight you did just that.

You didn't show any interest

in the team until I told you.

This whole competition

is about teams.

Give me a jacket, now.

Hell's Kitchen no

longer needs you.

Wake up.

Yes, sir.

I am very angry, because

when you're presented

with an opportunity

to do something great,

and then you see that disappear,

it's very disappointing.

That's enough for tonight.

I've just never

been through anything

this stressful in my

life, but I'm here to win.

I was so shocked to be put

up on the chopping block.

If the next time,

it were me picked,

I would certainly

have to consider

that it would be payback time.

This is the

opportunity of a lifetime

and I'll sacrifice

anybody on my team for it.

It's Hell's Kitchen, it's

probably going to be a lot

harder before it gets easier.

That's for damn sure.

GORDON RAMSAY: Some can

handle it, some can't.

I'm not interested in

the ones that can't.

[music playing]