03x01 - 12 Chefs Compete

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NARRATOR: And now, some

quiet time with Chef Ramsay.

In the past, I've sometimes

been known to lose my temper,

but this time round, things are

going to be a lot different.

Are you mad?

I've had enough now.

The competing chefs will

not make idiotic mistakes.

We're allowing a fried

egg to screw the kitchen.

And most importantly,

I will not scream.

Now we have the two

main courses together!

I will not swear.

I'm f*cked.

You're f*cked, you're

f*cked, and you're f*cked.

Oh, come on.

Who am I trying to kid, here?

NARRATOR: For the

last two years,

Chef Ramsay has put aspiring

chefs through a trial by fire.

Get off!

This is painful.

Get out.

Out!

NARRATOR: And two

careers were launched.

Season one winner, Michael,

is the executive chef

of his restaurant,

Tatou, in Los Angeles.

Owning this restaurant

is a dream come true,

and I owe it all to

"Hell's Kitchen."

NARRATOR: Season two winner,

Heather, is leading the brigade

at her restaurant, Terra

Rossa, at the Red Rock Resort

and Casino in Las Vegas.

I never would have

dreamed I would be

working in a place like this.

NARRATOR: This year, tens of

thousands of aspiring chefs--

"Hell's Kitchen,"

it's time to wake up.

NARRATOR: --applied for a

shot at their opportunity

of a lifetime.

- Please pick me.

Why wouldn't you

want to watch me?

NARRATOR: Twelve hopefuls

made the final cut.

I'm going to go

in and kick ass.

I know I know my shit.

When Chef Ramsay opens

those doors, it's on.

NARRATOR: But only

one of them will

run a multimillion

dollar restaurant

in the luxurious Green

Valley Ranch Resort.

Well, it would

change my whole life.

OK, guys.

Let's go, yeah?

NARRATOR: This year,

the competition--

That's just f*cking stupid.

Fire me.

NARRATOR: --is more

intense than ever before.

Melissa.

- I'm not an idiot.

- All I want you to do--

I'm a smart girl.

Well, she will do what

she can to make me look bad.

Why are you pushing me?

Yeah, we're going

to get bitchy.

Being Hitler doesn't make

yourself a strong leader.

It's going to be nasty.

You need to shut

up and listen to me.

- And bloody.

- Go, go.

NARRATOR: And Chef Ramsay

will put them to the test--

Bring it on.

NARRATOR: --in ways

they never imagined.

Some of the chefs will have

the experience of their lives,

while others will wish

they'd never been born.

I just want to go home.

Oh!

Cast it over.

He makes me want to pee

my pants because he's scary.

Listen to me.

And shut the f*ck up.

He knows he's

doing, knows what

he wants his customers to eat.

You wouldn't even serve

it to a f*cking pig.

Will someone tell me

what that shit is?

You should be

f*cking embarrassed.

I'm not going to walk away.

It's not acceptable.

NARRATOR: And when Chef Ramsay

pushes one chef too far--

You're unbelievably shit.

He doesn't know when

to shut his mouth.

Chef Ramsay is going

to have a huge problem.

NARRATOR: --the

tables are turned.

I'm pissed off.

Chef Ramsay needs

to know what's

in store for him tonight.

I'm scared.

NARRATOR: And someone

pays the price.

What are you doing?

Oh, no, no.

Stop, stop, stop.

- Mary.

- Whoa.

Oh, my god.

Mary!

Can you help?

Don't die on me.

Don't die on me now, please.

NARRATOR: This year's "Hell's

Kitchen" is unlike anything

you've ever seen before.

Welcome to hell.

NARRATOR: And now, the saga

of "Hell's Kitchen" continues.

Do you think the Chef's

as crazy as he sounds?

Yep.

Emotionally, I'm

a nervous wreck.

Every chef I've ever trained

under has been insane.

Now, Chef Ramsay brings

it to another level.

He's nuts.

Aw, you're married?

Got babies?

- Yes.

Yes, I got two.

I'm definitely here for

my wife and my kids,

to lay a foundation

for them for tomorrow.

So I'm going to win.

NARRATOR: Hell's Kitchen has

been completely redesigned,

but this new crop

of chefs arrived

with the same hopes

and dreams as those

who have come before them.

Oh, my god.

Oh, my god!

I'm from a small town,

and things like this

don't happen to people

like us every day.

If I won Hell's Kitchen, I know

I would set the world on fire.

And this is what I

was destined to do.

I'm having heart

palpitations I think.

Oh, wow.

This is Hell's Kitchen.

Ladies and gentlemen,

my name is Jean-Philippe.

I'm the maitre d'

here, Hell's Kitchen.

Gather round.

Welcome.

I started in ' ,

working for Chef

Ramsay in his first restaurant.

I was young and I

wanted to see the world.

We were in Dubai.

It was very hard for us.

Jean-Philippe.

Cut the crap, will ya?

Welcome to Hell's Kitchen.

Now, stop standing

there, staring at me.

Get in that kitchen and

cook me your signature dish.

NARRATOR: In just a few

minutes, these chefs

will present their signature

dishes to Chef Ramsay.

Open!

NARRATOR: And they know it's

not wise to get on his bad side.

Hot, very hot.

Do we have any

bowls over here?

OK, plate your dishes, yeah?

seconds to go.

Yes, Chef.

That was hot, hot.

Does anybody

have white pepper?

Time.

Your signature dishes

tell me a lot about you.

This is you on a plate.

And whose dish is that?

It's mine, Chef.

What is the dish?

That is chorizo

encrusted pink snapper.

Where in the

f*ck's the snapper?

It's underneath.

That's the snapper there?

Yes, sir.

OK.

Oh, f*ck.

Do you think you could really,

seriously, eat all that

without burning your mouth?

What a disappointment.

I don't think so.

Now you want to f*cking argue.

Back in line.

Yes, Chef.

I think he looked at me

and said that this guy is

really confident, and I

think that intimidated him.

What a f*cking jerk.

Whose is this?

Mine, Chef.

I'll flirt.

I'll manipulate.

I'll be able to get what

I want out of Chef Ramsay.

Can you cook?

Of course I can.

OK.

And what's the dish?

Parmesan crusted chicken

with a whole wheat spaghetti.

What's with the aperitif?

The drink is a

raspberry bellini.

Take a drink.

OK.

Here we are.

So what have you done to that?

The chicken's dry.

Salty, salty, dry.

Take your drink back.

Thank you.

Wow whose is that?

That's mine, Chef.

Right.

First name.

Ralph.

Explain the dish, please.

It's, uh, pan seared

scallops with potato gnocchi.

Wow.

I'm excited you had

time to make gnocchi.

I didn't have time to make it.

I-- it was frozen.

You've served

me frozen gnocchi.

Could have been a mind

blowing dish that.

I like the idea.

But the execution sucked.

Frozen gnocchi

was a huge no-no.

It was a big mistake.

I just didn't execute my own

freaking signature dish well.

Back in line.

OK.

Whose is this?

Food is sex.

And everybody likes sex,

and everybody likes food.

And I want to make people feel

like they just had great sex.

Unfortunately, it's raw.

Raw foie gras.

You take that.

Thank you.

That foie gras

was g*dd*mn perfect.

That is way, way,

way too salty, my man.

OK, I'll give him that

it was a little salty.

Back in line.

Chef.

Whose is this?

Mine, Chef.

Come forward, please.

He makes me want to pee

my pants because he's scary.

I feel like I'm just

going to pass out.

So just tell me

what is on the plate.

I call it my

contemporary cheese course.

Let's start from here and

work up there, shall we?

It actually goes

the other way.

- It goes the other way.

- Yes.

Oh, so I got to

start from there

and work my way down there.

- Mm-hm.

That's going to be a

big difference in terms

of what I'm eating, right?

Yes.

There's a first

for everything.

OK.

Woo, different.

So you're pretty new at this.

Yes.

Yeah.

I can see that.

Back in line.

I think I'll forever have

nightmares about Gordon Ramsay

now.

But yeah, he's still kinda hot.

Oh, f*ck me.

Whose is this dish?

Me, Chef.

My name is Eddie, and I'm five

foot two, born without kidneys.

Disease, you know,

stunts your growth.

How old are you?

- years old, Chef.

- .

Yes, sir.

How come I look wrinkled and

f*cked and you look so angelic?

I'm a bulldog in

a chihuahua's body.

What can I say?

Explain me the dish.

It's parmesan

crusted sea scallops

with a vermouth cream sauce.

It's not that I don't

trust you, I just want

somebody else to try this one.

I understand, Chef.

Let's go there.

We got two scallop dishes.

Who made this one?

That's mine, Chef.

Come forward.

And what'd you do?

I did a scallop terrine with

prosciutto and a little bit

of vanilla lemon creme.

Do something for me right now.

Taste your competition.

What's your

experience from that?

Uh, I think it

was cooked right.

Scallops were

cooked just right.

Yes, Chef.

And you can't be honest in

telling the truth on that one,

I'm not very happy.

That is raw.

Eddie.

Yes, Chef.

Let's go.

What'd you think?

Think it's a nice

dish, but the vanilla

sort of ruins it for me.

That's the most sensible

thing I've heard all day.

So you must have an

amazing little palette

tucked behind there.

Both of you made scallops and

they are both way under par.

Back in line.

- Yes, Chef.

Chef.

Not good so far.

Oh, f*ck me.

Um, whose dish is that?

Whose is this?

NARRATOR: The

pressure becomes more

than one contestant can bear.

Oh.

The pressure mounted.

And I just started feeling

weak, like, flush from my face.

Come down, please.

Sorry.

Are you all right?

Mm-hm, yes, sir.

OK.

And what's the dish?

It's a vanilla crepe

with carmelized peaches.

And why is the

pancake so thick?

f*ck me.

There's so much

alcohol in there.

What did you put in there?

Peach schnapps.

How much did you put in there?

Not a lot.

Not a lot.

I do feel drunk.

Back in line.

Ah!

Oh, dear.

Whose is this?

Mine, Chef.

Wow.

People always judge me when I

walk in a kitchen by my looks.

As soon as I get in the

kitchen and I do my thing,

there is never any questioning

usually, after that.

OK.

What is it?

It's pepper crusted steak

and just roasted asparagus.

This is going to be the first

dish that I think is somewhat--

I sure hope so.

Because right now,

I'm having a tough time.

You know that.

I know.

Finally, I've tasted

something delicious.

Three or four things on the

plate, steak cooked perfectly.

I am so happy you think so.

Thank god for

coming this morning.

Back in line.

And let's do two dishes,

both together, shall we?

Oh, dear.

Whose is that?

Mine.

I'm a short order cook.

I haven't been to

culinary school,

but I think I have a great

chance at winning because I'm

open to learning anything.

What is it?

Chicken fried chicken penne.

Let's taste this

together, shall we?

First name.

Tiffany.

Tiffany, talk

to me truthfully.

How was that?

Very peppery, sir.

I'm disappointed because

the chicken is delicious,

and yet it's spoiled

by all that pepper.

What a shame.

What a shame.

Tiffany, what is that?

Seafood tostada

[inaudible],, sir.

Julia, let's try

Tiffany's dish, shall we?

Yeah?

How was that for you?

I think it's good.

Would you order

that in a restaurant?

I would.

So would I. I think the

seafood's cooked perfectly.

Thank you, Chef.

Back in line, both of you.

NARRATOR: Very few of

the chefs had impressed

Chef Ramsay with their dishes.

Now, it's down to

the final chef.

Oh, f*ck me.

Whose is this?

It's me, Chef.

And where's your horse?

I left him parked

outside, Chef.

I've never met

an Asian cowboy.

I knew I shouldn't

have worn this outfit.

You are one chunky

monkey, aren't you?

Yes, Chef.

What is it?

It's finger food, Chef, so--

How big are your

f*cking fingers?

I have big hands.

This is nice.

Just throw all that away.

Your biggest problem is you

don't know when to stop.

My plate was full, but

heck, I would have eaten

all the food on the plate.

Back Back in line.

Thank you, Chef.

To be honest with

all of you, I'm

very disappointed at

what I've just tasted.

I need you to really,

seriously, up your game.

The winner of "Hell's

Kitchen" has an opportunity

of a lifetime to

become the head chef

of your very own

restaurant, starting

with a quarter of a million

dollar salary plus a share

in the profits of a

multimillion dollar

restaurant at the

luxurious Green Valley

Ranch Resort in Las Vegas.

It doesn't get any

better than that.

That's a phenomenal prize.

I mean, this is an

opportunity of a lifetime,

and the last thing I want to

do is, you know, f*ck it up.

Now, the blue team

will be all men,

and the red team

will be all women.

These are my sous chefs,

Marianne and Scott.

Listen to them.

One more thing.

Hell's Kitchen opens tomorrow.

Get back to the dorms,

get a good night's sleep.

Tomorrow, you've got a

long day ahead of you.

Let's go.

NARRATOR: The teams may be

competing against each other,

but the men and

women will be sharing

this living space just

upstairs from Hell's Kitchen.

Yeah, come on, guys.

Bring it in for blue.

Go blue.

It is the most important

thing for the blue team

to come together and smack

the crap out of the girls.

They're doomed.

They're doomed.

We're not going to beat them.

We're going to beat

the shit out of them.

Women have a way to be

able to work together.

Oh, absolutely.

Yeah.

Don't start of backstabbing

until after tonight.

Not until after we

eliminate the boys.

We all want to win, so if we're

not working together as a team,

we're all screwed.

I'm going to bed.

Good night.

Good night, guys.

Let's go.

I threw on my brand new

jacket, and my Shoes for Crews.

Hey, hey, let's go.

Let's go, guys.

I ran downstairs with my team.

NARRATOR: With the first

dinner service just hours away,

both teams must prepare a menu

of items requiring over

ingredients, and of course,

everything must meet Chef

Ramsay's exacting standards.

Guys, let's go.

Double time.

I could go find some paper,

and we're going to make a list.

All right.

I'm trying to build

the team up, you know?

And we're all working together.

NARRATOR: Brad takes the

lead in the blue kitchen.

Meanwhile, the red team

won't give their short order

cook the time of day.

You need help doing anything?

What meals are y'all working on?

Nobody is talking.

Who knows?

I don't know.

All I'm trying to do is get

people to communicate with me.

So I'm just going to

keep talking to them

until they talk to me.

I mean, if somebody

can tell me anything.

OK, guys.

I need you guys to

talk to each other.

Oh, Lord Jesus.

NARRATOR: While

the red team leaves

Julia behind, in

the blue kitchen,

Aaron is struggling to catch up.

sh**t.

Could somebody come and help

me with my ice cream over here?

I'm really stressed right now.

I'm pretty scared of

everything, actually.

Is eggs in this?

Yes, it's already in here.

You just-- you can't

temper like that.

That's not going to work.

NARRATOR: The guys pitch in to

help Eric as the women display

their own version of teamwork.

I'll do all the shopping.

You work on the crepes.

Let her do the risotto

and be through with it.

I just took over because we

needed somebody to take over.

What are you doing

with the risotto?

Hard boiling it.

No, this is not how you do it.

This is not how it

was done yesterday.

Yeah, you hard boil it first.

Risotto, you don't even add

that much liquid to begin with.

Joanna got a big

old piece of attitude.

I just wanted to

go up and hit her.

If you don't know what you're

doing, just ask somebody.

I'm going to k*ll her.

Tonight, the whole

kitchen has to be in unison,

and I don't know if

that's going to happen.

Something is burning.

Something's burning.

Blue team, come over.

Ladies, let's go.

NARRATOR: With the first dinner

service only minutes away

and hungry customers

lining up out front,

Chef Ramsay gathers the

teams for a pep talk.

Big, big, big night.

How are we feeling?

- Good, Chef.

Good.

Julia, how are you feeling?

I'm feeling like there is

absolutely no communication

going on in this kitchen.

Is that right, Tiffany?

I feel like we have pretty

good communication, Chef.

Wow.

I do agree with Julia,

but I'm definitely not going

to back up what she's saying.

I'm going to appear

to be confident, even

if I know that we're not ready.

NARRATOR: With the

red team in shambles,

Chef Ramsay turns to the blue

team for some reassurance.

Aaron, how are you feeling?

Sorry.

I can't believe I'm crying.

I'm cracking up right now.

Keep it together.

For God's sake, man.

I don't know what's going on.

Now you're making

me feel nervous.

I am not going into service

with this level of incompetence.

You know that.

Not good.

Not good.

Stop f*cking crying.

Stop.

Stop.

Do you want to go and

lie down in the dorm?

No, sir.

I'm fine, I'm fine, Chef.

I apologize.

I'm fine.

- You can do it.

- Yes, sir.

Good man.

Now, I want to see

some strength tonight.

OK.

I want to see some form

of bond, togetherness.

Are we ready?

- Yes, sir.

Yes, Chef.

Let's go, yeah?

Jean-Philippe.

Oui, Chef?

Open the doors

to Hell's Kitchen.

NARRATOR: A table for

tonight's reopening

is the hottest ticket

in Los Angeles.

Cheers.

I'm going to start with

the scallops, please.

I'll have the pea risotto.

NARRATOR: The only

question now is

whether this new staff

can meet the world class

Chef's demand for excellence.

Bonnie need pastry brush.

Right here, babe.

Clean.

- Thank you.

- Aaron?

- Yes, sir.

- You straight?

Yeah.

I'm OK.

Chef, four

covers, red kitchen.

Four covers, red kitchen.

Good.

OK, red team, you

got the first order.

Congratulations.

Table .

One [inaudible],, one

spaghetti, two scallops.

Entree, two turbot, two venison.

- Yes, Chef.

- Thank you.

Let's go.

What is this for?

The risotto.

[inaudible] goes

in last, y'all.

It's going to make

that shit taste bitter.

I teach these people

this shit every day.

OK.

All right, all right.

- The shallots go in first.

- I hear you.

I hear you, Joanna.

She's there, like, doing this

in my face, and I'm like, uh-uh.

Why are we arguing?

She's-- I know the recipe

differently, and she's telling

me to change it.

- OK.

But why are we arguing

amongst ourselves

on a night like tonight?

We won't be anymore, Chef.

- Oh.

- Come on, guys.

Come on.

We can do this.

Come on.

Who cooked these quail's eggs?

- I did, Chef.

- Just that, there.

It's like a plastic

silicon implant.

f*cking bin them.

Get rid of them.

You guys, we can't

lose it over one starter.

We can do this.

Is that for your eggs?

- Yeah, we're fine.

- You sure?

Yep.

If you could keep chopping

apples, that would be awesome.

Tiffany, she was

like, no, no, no, no.

You don't cut the eggs.

If there's one thing that I

know I can do is cook eggs.

Gonna burn them eggs again.

NARRATOR: As Tiffany tries

to get the appetizer station

under control in

the red kitchen,

the men are relying on Vinny to

get them off to a good start.

Vinny, are we ready

with the first table?

Right here, Chef.

Good, Good.

Let's go, big boy.

Spaghetti overcooked.

Oh, dear.

Vinny, your pasta is like glue.

It's paste.

He's standing there

and he's yelling at you,

and his wrinkles is all-- he

starts to look like a shar-pei.

Try a little bit harder.

And his steam and his

emotions are coming out.

This is absolute rubbish.

Get it in the f*cking bin.

But then he uses his

word, like, rubbish.

Vinny, is that really funny?

You gotta bite your tongue

and start to laugh because use

a word that I understand.

Can you get a grip and

just give me something?

Is that possible?

Yes, Chef.

I'm going to f*cking

lose my rag in a minute.

Start again.

NARRATOR: With no appetizers

leaving the blue kitchen,

Chef Ramsay looks to the

red team for one good egg

to accompany the scallop dish.

OK, red team, [inaudible]

spaghetti scallops.

How long?

We have to start

it over, Chef,

because the eggs are f*cked.

Oh, my god.

Come on, Tiffany.

A fried egg is stopping

this kitchen from cooking.

Come on, ladies.

I'm-- I've been

over there three times

trying to help with them eggs.

I don't understand how

I can be needed nowhere

but still, nothing

is getting done.

So it seems to me like I

would be needed somewhere.

Bonnie?

Yes, Chef?

I think you should help

cooking the quail eggs, yes?

- Yes, Chef.

- Who needs help doing the eggs?

Help me do the eggs?

I do, obviously.

I need to get a grip.

My hands were just like this.

I couldn't concentrate.

f*cking grip, Bonnie.

I lost it.

I broke the f*cking yolks.

Come on, please.

I can't-- I don't

know where to go now.

I've had some tough

nights in my life,

but not over a

f*cking fried egg.

Jesus, help us all.

NARRATOR: One hour

into the first dinner

service, not a single plate of

food has left either kitchen.

Can you check

on our appetizers?

It's been an hour.

Absolutely.

Thank you.

NARRATOR: Things are getting

ugly in the dining room.

Back in the blue kitchen,

Vinny is still trying

to get out his first appetizer.

I need some vegetable stock.

There is no more.

Three risotto, one spaghetti.

Two scallops, yes?

Hey.

Just come here, you.

You're putting water

in the risotto.

Chef, I put the

water in the risotto.

We don't-- we don't

have any left stock.

Oh, for f*ck's sake.

Well, hm.

Stock is made of water.

Turn And vegetables

are made of water.

No harm, no foul.

That's all we have.

It tastes like gnat's piss.

Stop it.

Look at me now.

OK?

Get off the section.

Brad.

- Hey.

Get on there.

Get your ass on there

and stay on there.

It was a relief

when Chef Ramsay

put me on appetizers because

the app station was going down.

It was going down big time.

And create the

seasoning please, yes?

- Yes, Chef.

- Vinny.

Yes, Chef?

Wash up.

NARRATOR: With

Brad on appetizers,

things may be looking

up for the blue team,

but over in the red

kitchen, teamwork

continues to be a challenge.

Can we not just

cook the eggs quickly?

Tiffany, this now is on the

border of sinking the ship.

Just cook your

f*cking ass off now--

- Yes, Chef.

- --and get some food out.

- Yes, Chef.

- Thank you.

Do you want me to do, though?

No.

I don't understand,

if everybody keeps

burning the eggs, why--

and breaking them,

why I can't do them?

Because we're

not ready for them.

I'll but I'm saying I'm going

I know, but I'm saying I'm

going to do them over there.

OK.

I'll tell you when we are.

Why are you pushing me?

Please don't do

this to me now.

I'm just under too much stress.

I mean, OK, I understand.

I'm trying to help you.

- OK.

OK, thank you.

She was freaking out

over me making eggs.

And she couldn't see it like

I was trying to help her.

Can you see what

I'm faced with?

Why are you crying?

What's the matter?

I just want to help.

You want to help.

Julia, come here.

All I want is some food.

I understand that,

and all I'm trying to do

is help you get food.

They act like I don't, like--

I can't do nothing and they're

not getting nothing produced.

When Julia came

up and, you know,

started bawling and

saying, oh, they

won't let me fry

an egg, it's like,

don't pull out the whole team

because you want your two

minutes in the spotlight.

What is going on?

I am trying to help

her with her eggs,

but she don't want to let me

take them is all I'm saying.

OK.

Let me just tell you something.

Yes.

There's more arguing going

on than there is cooking.

You're coming off this section.

OK.

Melissa, get on

the appetizers.

You cook the f*cking quail egg.

And can we just work as

a little bit of a team?

- Yes.

- Yes, Chef.

So right now, put it to

bed and f*cking concentrate.

Yes, Chef.

Yes, Chef.

NARRATOR: While the red team

tries to pull itself together,

the blue team has served

of appetizers

and seems to be

hitting its stride.

Brad, nice, the risotto.

Yes, Chef.

This is so good.

Vinny.

Yes, Chef?

Happy?

Doing my best, Chef.

Vinny's just peaked in life.

A f*cking dishwasher.

Aaron, is the chicken ready now?

Yes, sir.

Let's go.

It's hot, Chef.

Oh, Hallelujah.

What-- huh?

What's he done to that?

Aaron, why is it all

black on the bottom?

What is all that?

I guess steps that's

the maple syrup, sir.

Another one, please.

Yeah?

Yes, sir.

Yeah?

I'm feeling pretty dang

useless, pretty puny today.

I haven't been able to

do anything right yet.

I have to redo the chicken.

It's going to be

another two minutes.

Sir.

Yes, sir?

Would yo mind just wiping

the snot off your f*cking face

before we serve

chicken and snot?

Yes, sir.

NARRATOR: The blue

kitchen has had a setback.

But in the red

kitchen with Julia

successfully cooking eggs--

OK, so we have a

scallop, a pasta--

NARRATOR: --and

Melissa taking charge--

You do the egg.

NARRATOR: --

appetizers have gone out.

It's actually

really delicious.

NARRATOR: Melissa may be

pushing the appetizers out--

This one's perfect.

NARRATOR: --but she's also

pushing everyone's buttons.

I'm telling you

it's overcooked.

We have got to get this shit--

we have got to get this shit

on the plate and get it out.

- It doesn't matter.

It's overcooked.

He's going to throw

it back at you.

If you're not going to listen

to the person in charge

when the Chef puts them in

charge, what's the point?

Melissa, I have been

cooking the same shit

for the last eight courses.

She's the only one that's

produced a good item, Melissa.

Dude, she's telling me

my shit is overcooked,

and I-- it's the only

spaghetti that's done.

Melissa screwed up my spaghetti.

I'm good at what I'm

doing, Or at least I'm

doing a good enough job so

that Chef Ramsay isn't throwing

shit back in our f*cking faces.

You want to do it?

- She doesn't want me to help.

No.

I don't want to do it now.

Ladies.

Ladies, can we stop arguing?

Yeah?

NARRATOR: While it's total

chaos in the red kitchen,

in the blue kitchen,

the retirement home chef

seems to be feeling

all of his years.

Oh, f*ck.

I'd like to see

Aaron get better.

Oh, f*ck.

Get better at cooking.

I'm kind of busy right now.

I'll be back in five, gentlemen.

He just gave up.

I would never walk

off the line, short

of being punched in the face.

Finish your night.

You've gone white.

Chef, I don't want to quit

because of me, I don't want

to quit because of anybody.

GORDON RAMSAY: Hey.

But I don't want to

quit because the guys,

they're trying so hard.

GORDON RAMSAY: Breathe.

Shh.

Everybody's

trying really hard.

GORDON RAMSAY: Hey, hey.

Relax.

Relax, relax.

NARRATOR: With Aaron

taking early retirement

from the meat

station, Josh jumps in

and tries to save the day.

Two minute-- Eddie, are you

OK for two minutes on that?

Yes.

Let's do it, let's do it.

Two minutes, guys.

OK.

Come on, guys.

Let's go.

- No bickering, let's do it.

Push it.

I was born for this.

Come on, guys.

Unfortunately, I, myself,

walked into the deepest

pile of the shit.

Josh.

Yes, Chef?

How many of portions of

chicken are overcooked?

One, two, three,

four, and that's all

the chicken that we have, Chef.

So we've got no

chicken anywhere.

We have no chicken, Chef.

Oh, god.

- Right behind--

- I see him.

Oh, shit.

Is one of those

plates spaghetti?

We're going to be making

more spaghetti, guys.

Let me-- please let me do

this because that shit was

f*cked up because I'm sitting up

here letting you do this shit.

We don't have any

f*cking chicken.

We don't have any

more Wellingtons.

We don't have any

f*cking lettuce.

We haven't served any food.

How can we be out of anything?

Your tables are now getting

up, pissed off, and leaving.

Nothing's getting done.

Eddie, throw those out.

They're going to taste

like f*cking lighter fluid.

People f*cking

me up right now.

Marianne, are

they arguing again?

Yes, Chef.

They are.

Stop.

Come here.

Shut it down.

Forget it.

Service, we're shutting it down.

Kitchen is closed.

We're just pathetic.

I honestly don't think

any of us deserve

the prize at this point.

NARRATOR: After a disappointing

performance from both kitchens,

Chef Ramsay faces a

difficult decision,

choosing a winning team.

You've got every

right to look down,

because that was embarrassing.

Ladies, I've never seen

girls bitch so much.

All right.

- The shallot's going in first.

- I hear you.

Shallot's going in first.

I hear you, Joanna.

It was just evil and twisted.

Hell's b*tches.

Vinny, minutes

without any appetizers.

It tastes like gnat's piss.

What have you got to say?

I didn't know what you wanted.

You didn't want to show me,

so what did you want me to do?

You two-faced,

lazy little fucker.

Lazy?

All I could think to

myself was, please shut up.

Who are you talking to?

Are you serious?

I just couldn't-- I

couldn't believe it.

What did you want me to do?

Wipe your ass?

Aaron, how are you feeling?

I'm feeling a lot better.

Thank you, Chef.

Let's be honest.

There's definitely no winners

in Hell's Kitchen tonight.

But tonight, the

losing team is--

is the red team.

Melissa.

Yes, Chef.

Things started to happen

when you got on the appetizers.

You are the best of the worst.

Tonight, I want you to

nominate two of your team

for elimination.

Now get back to the dorms.

Somebody is losing the

opportunity of a lifetime,

and I'm putting them up

on that butcher block.

You know, that sucks.

So what do you think?

I think that everybody

knows that I've never worked

in a kitchen like this before.

Right.

What kind of kitchen

do you work in when

you have no communication?

Mm-hm.

I really feel like

everybody went in that

kitchen out for they-self.

Well, that's how I feel

about the whole situation.

Thank you.

Thank you.

With Julia, I really

think she was a team player,

but going from the Waffle House

to a Gordon Ramsay restaurant

is a big jump.

So what do you

think about tonight?

Talk to me.

On my behalf, I think only

maybe two or three of my dishes

were sent back.

We just got to have second

guess-- are weaker people.

Like, for instance,

with Julia, I

know Julia haven't worked in a

fine dining situation before.

Julia shouldn't be here because

she was just kind of clueless,

so it's time for her to go.

What'd you think

about service?

What'd you, you know--

- It f*cking sucked.

I know it sucked.

I mean--

Give me a little

more here, you know?

I mean, I don't

want to go home.

- You're not going home.

- No?

No way.

If I was you, I would

nominate Julia tonight.

Definitely.

It has to be Julie.

She works at the

f*cking Waffle House.

I mean, come on.

NARRATOR: Tonight, the men rest

easy knowing that they're safe.

Now, the women are about

to learn which two of them

will be nominated by

Melissa for elimination.

Melissa, have you

made your decision?

Yes, Chef.

Who's your first

nominee and why?

My first nominee is

Joanna because the way

we worked together,

the way she went

about communicating with me.

Thank you, Melissa.

Second nominee and why?

My second nominee is Tiffany.

I don't want to go home.

You're not going home.

No?

No.

No way.

Because of how long the

appetizers took to get out.

Thank you, Melissa.

Tiffany, Joanna.

Step forward, please.

Tiffany, is that

the best you can do?

No, Chef.

I mean, I think

I'm capable of more

than what was produced tonight.

I could have performed

better, of course,

but, I mean, I

respect your decision.

Joanna.

Yes, Chef?

Why should you stay

in Hell's Kitchen?

I did excellent teamwork.

I basically helped my

team as much as possible.

And originally, when Tiffany

was on the starter station,

nothing was coming out.

This is not an easy decision.

I teach these people

this shit every day.

OK, all right.

All right.

- The shallot's going in first.

- I hear you.

Who cooked these quail's eggs?

I did, Chef.

Just that there.

It's like a plastic

silicon implant.

f*cking bin them.

Get rid of them.

The person leaving Hell's

Kitchen tonight is Tiffany.

You've got to go.

OK.

Take your jacket off.

Thank you.

- Bye bye.

Good night.

I had no idea it was

going to be this intense.

I don't want to go home.

Nobody wants to go home.

But if he was choosing

people on heart,

he absolutely made the

right decision tonight.

Let me just give

you a quick message.

One of you is going

to run a restaurant.

And yet you're all

wimping around.

And if no one's prepared to

work your ass off for it,

then you're not going to get it.

I'm here to win

this competition.

It doesn't matter who

I've gotta f*cking bitch

over to make me look better.

I dodged a b*llet tonight.

If I have a positive attitude

and my body holds up,

I'm hoping.

I'm hoping for the best.

I think I'm lucky to be

here right now, to be honest.

I really hope that

I can show Chef

Ramsay that I'm not an idiot.

And if you think you, tonight,

have had your butts kicked,

you've seen nothing yet.

Get some sleep.

You're going to need it.

Good night.

To become a great

chef, you need

great attention to

detail, passion,

and a great work ethic.

Tiffany worked hard, but that

was it, and nothing else.

NARRATOR: Next time

on "Hell's Kitchen,"

things are starting

to get a little fishy,

and the competition

is heating up.

We are going to take

the boys to school.

NARRATOR: The men are

desperately trying

to keep their team together.

I think I'm going

to call it quits.

You're going to leave us high

and dry is what you're doing,

Aaron.

- No, I'm not doing that.

Yes, you-- No, yes you are.

NARRATOR: At dinner, things

go from bad to worse.

Get out of my way.

Stop.

Pass it over.

What is all this in here?

Are you a dumb blonde?

All of you, taste it.

It's way too peppery.

It's inedible.

NARRATOR: And when one chef

makes a disastrous mistake--

How many complaints

have you had?

All the tables.

NARRATOR: --Chef Ramsay

is left without a choice.

You wouldn't even serve

it to a f*cking pig.

Get out.

NARRATOR: All next

time on the most

shocking "Hell's Kitchen" ever.