05x11 - 5 Chefs Compete
Posted: 08/12/23 17:12
NARRATOR: Previously
on "Hell's Kitchen."
GORDON RAMSAY: All of
you, give me your jackets.
Let's go.
NARRATOR: The final
six became one team.
Ow!
- Woohoo!
- Woo!
Black, baby.
NARRATOR: And competed in their
first individual challenge.
GORDON RAMSAY:
Congratulations, Ben.
You won.
I definitely think
that I should have won.
NARRATOR: Ben chose
Robert to join him--
I thought you were
going to go for Danny.
Yeah.
Obviously not.
NARRATOR: --on a culinary
tour of San Francisco.
Nice.
Let's go.
NARRATOR: Then at
dinner service--
Tonight, you're going to
show me why each one of you
are worthy of being
in the final six.
NARRATOR: --Robert got off to a
bad start on the fish station.
What's the bacon with?
For the scallops.
So why did you put
it in with the dory?
Suppose they're
allergic to bacon!
You can send somebody to the
hospital on the back of that!
NARRATOR: Andrea couldn't
keep the order straight--
What's going?
I have no idea, Chef.
Oh, my god.
NARRATOR: --and was kicked
out of the kitchen--
f*ck off.
Through the door there.
This is the hardest
thing I've ever done.
You need to fight back.
If you don't, you're finished.
NARRATOR: --but was
given a second chance.
Back in the kitchen.
Now, wake up, Andrea!
NARRATOR: Giovanni
dared to talk back.
Your special has now
become not very special.
Thanks to pig face there.
I'm not d*ck face, Chef.
This day, look at me,
look at me in the eyes!
Not fit to [inaudible]!
NARRATOR: Ben couldn't cook his
own challenge winning special.
Let's just stand back
and watch that chicken
and the juice part of it.
NARRATOR: Robert got
seriously b*rned by Giovanni.
Well, we can't--
Agh!
Gah!
It's started
blistering already.
NARRATOR: And the first
service as a single team--
Can we work
together as a team!
NARRATOR: --ended in disaster.
You're right.
Of course I'm f*cking right!
NARRATOR: Chef Ramsay did
praise Paula's performance.
Solid and consistent
on the appetizers.
Think of two idiots
up for elimination.
NARRATOR: At elimination,
Paula made her decision.
Giovanni and
also Andrea, Chef.
NARRATOR: And chef
Ramsay made his.
Giovanni, give me your jacket
and leave Hell's Kitchen.
NARRATOR: So Giovanni
said his goodbyes--
Sorry about your hand, man.
--and left Hell's Kitchen.
But Chef Ramsay wasn't done.
How can the final
six be so sh*t?
NARRATOR: And he made a
shocking announcement.
I'm shutting down
Hell's Kitchen.
[theme music]
And now the continuation
of "Hell's Kitchen."
I'm shutting down
Hell's Kitchen.
Tomorrow morning,
you're all leaving.
How dare you f*cking snatch
my dream away from me, man?
I just called Borgata hotel.
You're all going
to Atlantic City.
Oh, f*ck this, man.
I can't f*cking handle this.
Get your ass
back up there, you.
Hey!
Get back up there.
Robert!
I almost fainted.
That's probably the first time
that my eyes have teared up.
That's right!
You're all leaving
tomorrow morning,
and you're going to come to
terms with what's at stake.
This just gets
crazier and crazier.
But I'm f*cking ready.
Let's go!
Get out there.
Get yourselves inspired.
And start smelling that level
of success that one of you
is going to be experiencing.
Keep your eyes open.
Because when you're
back, you're back
in hell for the final push.
Not only is Chef Ramsay
going to be opening the door
to let us take a peek
at what's in store,
but he's going to
full out open the door
and let us walk through, and
then shove us back in and say,
how bad do you want it now?
Borgata just sent their jet
to pick you up tomorrow morning.
So get upstairs and
get your bags packed.
You're leaving early.
Now piss off.
ALL: Yes, Chef.
[shrieking]
DANNY: I have no idea what
Atlantic City looks like.
I live in some small
town in Florida.
Like, our big hype is
the Daytona race track.
Dude, tell me this
ain't gonna be pimp.
I went from
completely % tapped
out on energy to feeling
like I'm on top of the world
right now.
I really do.
How cool is this, huh?
Roll out!
Excited guys, you're pumped.
Yeah, boy.
Little trip to Atlantic
City, ladies and gentlemen?
Yes!
Yay!
BEN: Here you are on your
way to the end of the tunnel,
and the end of the tunnel has
sent you its personal form
of transportation.
Strike you out.
I feel like I'm sitting at a
park bench that just took off.
I come from a part
of the Hamptons,
where it's all blue
collar fellows,
and we just wish to be riding
in limos and private jets.
Atlantic City, here we--
[all cheering]
That don't happen to guys
like me all the time.
It says, welcome
Hell's Kitchen!
- Woo!
- Yeah!
Over here.
Right there, right
there, people!
As the plane is coming around
and making its turn there,
and just to really kind of show
us off where Borgata is-- that
was really a surreal moment.
Yeah, boy!
Here!
Yeah!
[cheering]
I'll have you,
you, you, and you.
Welcome to the Borgata
in Atlantic City!
ALL: Thank you!
Borgata babes join me
to welcome you today.
ROBERT: Hello, ladies.
When I first rolled up
here, it was like a fat kid
rolling up on a cake shop.
It was nuts, man.
There's all these cute
girls lined up with slippers,
and robes, and big red bows.
And I was looking for
the half naked men,
but they weren't there.
The girls brought
some presents for you.
Order some food from
our in-room dining.
Have a great night, and
we'll see you in the morning.
We got a busy day.
Can I hang out with
the babes some more?
I don't wanna go!
I don't wanna go!
NARRATOR: After a
good night's sleep,
the chefs are eager
to see the resort
that will become home to the
winner's very own restaurant.
All right, how about
if we take a walk around?
We have , rooms here.
In any given day,
you have anywhere
between , and , people
come through the building.
The amount of people that come
through this place every day--
like, the opportunity
to be ridiculously
successful is just astounding.
We have over retail
outlets here at Borgata.
Maybe I should do, like,
big and tall modeling.
MIKE: Welcome to restaurant row.
We launched the culinary
revolution in Atlantic City.
Forbes.com just named
Borgata as the foodie hotel.
It's like a fine dining
food court at like one
of the baddest malls ever.
MIKE: Wolfgang Puck,
Bobby Flay, Michael Mina,
would not be here if
Borgata wasn't here.
And one of you will
have a restaurant
close by one of theirs.
Whichever one of
you wins, you're
going to have to step up.
You know, it's
definitely reassuring
to hear that, you know, food
is not an afterthought here.
Food is definitely one of the
main priorities at Borgata.
It has the space but
a lot of [inaudible]
for this new restaurant, or no?
Yes.
Guys, take a good look around.
Make sure you take it all in.
This could be your space at
the end of "Hell's Kitchen."
Right when the door
opens, here is just--
A huge, empty room.
It's a big slab of
concrete right now.
Holy sh*t.
This is where one of our
restaurants is going to be,
you know?
Hopefully, my restaurant.
How many square feet is this?
A lot.
More than you can use, I bet.
What do you think?
Geez, wow.
I'm already picturing
my restaurant here.
Oh man, this is
where the bar could go.
And this is where
the kitchen can go.
Oh, this will be a great
little banquet room.
What would the name
of the restaurant be?
What kind of food would I do?
I'm thinking
windows right there.
My bar is going to have
a pink Cadillac coming
right out of the wall, dude.
You wait.
Seeing that space
today was just--
Breathtaking.
It just-- you know,
it blew my mind.
That really smacks you in the
face and goes, OK, this is it.
My dream coming to a reality.
You OK?
You speechless?
Yeah.
It doesn't happen often.
Just-- we go in fits.
That's awesome.
I wanted to whet the appetite.
We've got more to see though.
- I will see you later.
Borgata is, like,
the one stop deal, man.
All the stars want to be here.
What about rollers
and strollers?
Yeah, you totally
forgot you were in Jersey.
ALL: Cheers!
, bottles of wine
we offer here at Borgata.
It was fabulous.
Really, the best
part of today's day
was the spa treatment.
I really can't believe that
we're getting [inaudible]..
This has been awesome.
And this pool is dope, man.
Just like something you see
out of a Greek bathhouse.
And with the Borgata babes
and the poolside honeys.
Beer, wine.
How about you and
you, and a blender.
We were able to
relax, which I have
not had much time to do lately.
I tell you what.
This is not only
amazing, but well needed.
Being at the Borgata, a
great opportunity for us
to see what the
prize is and to taste
a little bit of that good life.
ALL: Borgata!
Borgata!
NARRATOR: Now that the
chefs have experienced all
that Borgata has to
offer, Chef Ramsay
has arranged for them to meet
some important associates.
MIKE: This is Nicolas Kurban.
He is the Vice President of
Food and Beverage at Borgata.
And this is Executive
Chef Ron Ross.
Hope you enjoy your time,
and I'll be seeing you later.
All right.
Thank you, Mike.
Thank you.
We finally meet the chef.
This is the one.
Speaking with the chef was
actually more exciting to me
than actually
tasting dinner there.
I'm going to speak
for the group here.
This is-- I'm very excited.
It's a great opportunity
to meet all of you.
BEN: Saw the space today.
I think that was the first
moment that all of us
took a second to close our eyes
and sort of envision a dream.
Yeah, it was a--
I have a question
about human resources.
How How does that play?
Is that something
that the chefs would
sit down and interview
our future employees,
or do they filter
through Borgata?
How is the human
resources set up?
RON ROSS: You see, when you're
opening a new restaurant--
Not even minutes
through dinner,
it seemed Robert pretty much
got up and excused himself
from the most important dinner
that we've been having to date.
NARRATOR: Unbeknownst to
the other chefs, Robert
has sought medical attention.
My name's Colleen.
I'm a paramedic here on-site.
Just having chest pain.
No.
No?
BEN: Is Robert OK?
ANDREA: I don't know.
What's the deal?
Blood pressure is
elevated right now.
It's over .
I would suggest that
you may want to consider
going down to the hospital.
Did somebody
pull him in there?
Or did he, just like, oh,
I'm just going to go in--
BEN: Call him there.
He just walked up.
If you don't want
to go to the hospital,
if you don't want to
get on the stretcher,
if you don't want to go in
the ambulance, it's your call.
I hope he's all right.
That's all.
NARRATOR: The
excitement may have
proven too much for one chef.
Hell's Kitchen is
not the kind of place
you want to get phone calls at.
- Ben.
- Yes.
This is Rob.
I just wanted to let you
guys know that, you know,
I didn't mean to, like,
skip out on you guys.
What the f*ck is that beeping
in the background, dude?
Something is
definitely wrong with me.
They don't know if
it's a heart att*ck.
But there's a lot of chest pain.
And bad news is I have
to stay here overnight.
And they really can't
rule anything out.
Yeah, well, I can
tell you right now,
man, we're definitely
very concerned.
And I will definitely be
sure to let the crew know.
Best course of action is
sort of the precautionary,
you know what I mean?
You got to get better, man.
So you take care
of yourself, OK?
All right, Ben.
Take care.
All right, brother,
man, hang in there, dude.
I feel terrible.
He will be spending the
night in the hospital.
We've all just found
it so hard to be where
we're at now, the final five.
I want nothing more than to have
Robert come back home with us
and continue this
competition because he
deserves every bit of this.
All right, here's
to Robert, man.
Fight it off, brother.
To Robert.
Yeah, you got it.
NARRATOR: After an
emotional night,
the four remaining chefs
returned to Hell's Kitchen,
still unsure of Robert's fate.
And we're back.
Back in hell.
Back in hell, baby.
It sucks coming back to
Hell's Kitchen without Robert.
But no competition, no prize, is
worth, you know, croaking for.
Think Robert's coming back?
We're all missing Robert, you
know, especially Ben and I.
It's like missing
a part of the team.
Ultimately, I would
love for Robert
to come back and have an
opportunity to fight for this.
NARRATOR: After a couple of
days without any word on how
Robert is doing,
Chef Ramsay calls
the chefs down for a meeting.
So you're very
fresh, very relaxed.
Did you enjoy the
whole atmosphere
of the Borgata Resort?
- Very much so.
Incredible, Chef.
Sadly, you came back,
minus one individual.
Clearly, you're all
deeply concerned.
I'm not going to tell
you how he's doing.
I'm going to let him
tell you himself.
Chef Robert!
[cheering]
OK, big boy.
Let me just say how
pleased I am to see you.
ROBERT: Thank you.
- Yeah, how are you feeling?
- Not good.
Oh.
Not good.
What did the medics say?
I have periocarditis,
which is a swelling
of the sack around the heart,
which leads to heart disease.
Oh, dear.
Are you coming back?
- No.
- No?
I'm not coming back.
The fact that you can't
continue is a great shame.
It's just sad.
It's really, really
sad because he's put
his heart and soul into this.
It really sucks.
Bro.
Ben.
I'm so sorry.
I wish you were--
Good luck, my man.
I feel awful for Robert.
It's upsetting to lose
a friend and, you know,
a competitor in that way.
He's a bang up guy, and I'd
be honored to work with him.
Danny. my man.
GORDON RAMSAY: I just want
to tell you that you have
been a fantastic competitor.
Thank you, Chef.
You had the potential
to win this competition.
You never, ever,
ever forget that.
Thank you very much.
OK, big boy.
Give me your jacket and
leave Hell's Kitchen.
[applause]
Hey, what a buddy.
Now, get better.
- Thank you, Chef.
OK?
Take care.
Good luck, guys!
Love you, man.
In the bin.
I knew I was coming
in as the underdog.
Wait up, Dave!
You're sweating a bit, no?
Well, I'm pounds.
I knew I had to fight and
just grab my way to the top.
Don't give up, Robert.
No, I'm not giving up!
- Don't you dare give up!
- No!
I have no regrets.
- You're turning around.
We're all going back, yes?
Well, what the hell did I
win, a free f*cking ferry ride?
This place is beautiful.
Nice place to spend
a weekend, you know?
You ain't a man until
you use the loufah.
Straight up.
I'm proud of every day
that I've been here.
I'm proud that I got to
associate myself with one
of the best chefs in the world.
- [inaudible]
- Yes.
Thank you, Chef.
Thank you, Chef.
Absolutely.
I'm leaving Hell's Kitchen so
I have my health for my family,
for my career.
I feel like I've won.
We're all going
to miss Robert.
But let's be honest.
It's back to business.
ALL: Yes, Chef.
Four of you left.
Now I want to see
what you're made of.
Your next challenge.
I want each and every
one of you to create
your very own signature
dish, the stunning dish
that could be the highlight
of your restaurant at Borgata.
There's absolutely
no doubt in my mind
that my signature dish is
far above and beyond what
is being done at the Borgata.
This is going to be one
for the textbooks here.
The person who wins is
safe from elimination.
This is a very
important challenge
to win because it assures
a spot on the final three.
It's either sink or swim.
All four of you have
got minutes from now.
NARRATOR: The chefs
can use any ingredient
in the well-stocked kitchen--
All right, here we go.
NARRATOR: --to
prepare what would
be the signature dish
for their new restaurant
at Borgata Atlantic City.
A unique signature dish, yes?
ALL: Yes, Chef.
You've got four people
here, and you've got
three real contenders--
me, Paula, and Danny--
three people that don't
f*ck around in the kitchen.
Watch those shallots.
They're burning.
- Oh!
Whoa, whoa, whoa, whoa, whoa.
I'm going to grab some of
that Michael basil from you.
I need it all.
I'm just kidding.
minutes to go, yeah?
After getting back
from the Borgata,
I'm completely focused.
I want to create a dish
where Chef Ramsay would say,
is this the same Andrea?
OK, last , yes?
Every challenge I do, I
seem to just barely not win.
I just want to push over that
hump and just take a victory.
GORDON RAMSAY:
Three minutes to go.
Let's go!
- Yes, Chef.
GORDON RAMSAY: Make it count.
I knew right away what I
wanted to do for the Borgata.
I'm here to win this and just
do what I know how to do,
and that's cook.
GORDON RAMSAY: seconds.
Come on.
Make it count.
Let's go, let's go, let's go!
, , , , .
And stop.
Danny, let's go.
Remember, the winner
of this challenge
is safe from elimination.
What is it?
It is a pan seared sea scallop
with a citrus basil champagne
sauce and a little bit
of crystallized ginger
on top, Chef.
It didn't look the
most creative dish
in terms of presentation.
But it certainly
delivers in flavor.
- Thank you, Chef.
- It was quite nice.
The scallops are
cooked perfectly.
- Thank you, Chef.
- Thank you.
Andrea, let's go.
Yes, Chef.
Since I've gotten
here, they pretty much
think that I'm always going
to be the next person out.
I'm just ready to bust
out and bury them all.
What is it?
It is green tea crusted tuna
served with black sesame rice
cake and para Kimchi.
It was sushi rice
with a piece of tuna
wrapped with tea leaves.
Are you serious?
Like, come on.
She didn't cook anything.
How nice.
Build up is lovely.
You want a little
bit of everything.
Yes, Chef.
And there's nothing there
that is unwanted on the plate.
In terms of harmony, it all
goes very well together.
Thank you, Chef.
Delicious.
Paula, what is it?
We have a smoked
salmon ceviche.
But unfortunately, it
cooked a little bit more
than I would have liked
when I was smoking it.
It's not overcooked.
It's just seared.
But it's definitely delicious.
And the seasoning is
absolutely % correct.
Very good.
Thank you.
Whenever Chef Ramsay
says anything nice,
you immediately just breathe
a huge sigh of relief
inside, like [exhale].
Well, so far, I've
got a very tough choice.
Let's go, big boy.
Yes, Chef.
When I went in there,
I knew that my dish
was definitely one of the
better ones in the group.
I knocked it right
out of the park.
What is it?
BEN: We have pan
roasted tiger prawns
served over mango scented
turnips, basil crushed yukon
gold potatoes.
This dish is definitely
something you're not.
This is pretty.
One point for Ben.
You know, I believe people
truly eat with their eyes.
When I sit down to a plate,
I want them to go, wow.
Is there a prawn gone?
Ha, it was just
for presentation
to show the tail, Chef.
That's all.
Well, I want the f*cking
prawn, not the tail.
I didn't want to put too
much on the plate, Chef.
You cut the f*cking prawn.
You put the tail on the plate,
and you leave the prawn off.
Yes, Chef.
All right.
Dear, oh dear!
You've got to be very, very
careful now because this reward
means you're safe.
Ben, you're definitely not safe.
Danny, Andrea, Paula, well done.
Thank you, Chef.
Thank you.
Very difficult to pick
a winner out of all three.
Damn!
Aah!
I just want to win.
I just want to win!
It's got to be me.
It's got to be me.
God, please.
God, please.
God, please.
The person that will
not be going home--
It's simple.
Chef, just pick me!
--very, very hard indeed.
And the winner is Andrea.
Well done.
Really well done.
Thank you, Chef.
I am in the final three!
GORDON RAMSAY: That doesn't
mean to say that you
can't work hard tomorrow night.
Well, one thing I can
confirm is that you are safe.
The fact that I'm going to
be in the final three is just--
I have come into my own.
GORDON RAMSAY: Danny, Paula,
and Ben, you're still at risk.
Make sure tomorrow night's
service is your best ever.
Is that clear?
Yes, Chef.
Yes, Chef.
I was pissed when he said
Andrea was the winning dish .
She was definitely
the next to go.
It just doesn't make
sense for her to be safe.
Right.
Can I vent?
Just bring it on.
Well, let me tell you.
I'm upset that Robert left.
But now I'm going to
jump to what's really
starting to eat
away at me, the fact
that I know Andrea
was next to go.
Now that Andrea has
her immunity card,
I am now being looked at as
the underdog for service.
It upsets me because
her dish was cold.
It was a gigantic piece
of tuna wrapped in tea.
It's do or die time for me.
If I'm a failure in service,
I will be going home.
It is frustrating because she
definitely was the next to go.
But now-- now it's one
of the three top dogs.
The three top dogs now have
to f*cking battle it out.
John dory's done.
All right.
NARRATOR: After a
long day of prep,
the doors to Hell's
Kitchen are about to open.
Let's go, guys.
NARRATOR: And Chef Ramsay
gathers the final four.
I'm excited because this
is the creme de la creme.
Andrea--
Yes, Chef.
You're safe after
tonight's dinner service.
So bust your ass and make sure
that you show me why you're
going to be in the last three.
So you've been to
the Borgata hotel.
You've seen what's at stake.
ALL: Yes, Chef.
One reason, put
it back in tonight.
I can't give you any
form of motivation.
If it's not in there naturally
now, it's never going to be.
Move.
ALL: Yes, Chef.
GORDON RAMSAY: Jean-Philippe.
Yeah.
Open Hell's Kitchen, yes?
Oui, Chef.
NARRATOR: After being
closed while the chefs
were in Atlantic City, Hell's
Kitchen is fully booked.
And it will be up
to these four chefs
to feed the entire dining room.
Supposed to be
the four best, yes?
ALL: Yes, Chef.
- So prove it, yes?
Yes, Chef.
Another one.
Four covers, table six.
Two spaghettis, two sallawan
soups straight after.
Entree, two dory,
one salmon, one lamb.
ALL: Yes, Chef.
Thank you.
Sounds like a team.
I need six eggs.
Six more, you got it.
You got your scallops
working, Andrea?
Give me-- give me
seconds, Danny, seconds.
All right, I'll
meet you there.
GORDON RAMSAY: Give
me the scallops.
Bring the eggs.
- Right here, Chef.
Yeah.
All right, I'm going up to
the window with the pasta.
Behind, Chef.
Very nice, Danny.
Thank you, Chef.
I'm here to fight
to the bitter end.
Watch out because I'm
bringing the heat.
GORDON RAMSAY: Service, please.
NARRATOR: Dinner is
underway, and the final four
are off to a strong start.
When that go in there,
you drop one more, yes?
Yes, Chef.
GORDON RAMSAY: Good.
Well done.
Let's go.
NARRATOR: Or are they?
Yeah, absolutely.
What's the matter?
They're not cooked
properly, Chef.
Oh f*cking no.
Hey, Andrea.
One more f*cking scallop, yeah?
They're raw.
It's on full.
Why don't you turn
the thing on full?
I don't like
putting it on full.
OK, madam, madam.
How dare you slow this down!
You speed up, and turn
your f*cking stove up!
Because in minutes
time, we're f*cked.
I don't cook on high.
Those flat tops are like working
on top of f*cking volcanoes.
GORDON RAMSAY: Not
good there, is it?
First table, we got the
f*cking food coming back.
Not good at all, Chef.
GORDON RAMSAY: Madam,
just because you're safe
doesn't mean, necessarily you're
going to start taking the piss.
Get it in!
- It's coming right now, Chef.
There it is, Chef.
There it is.
What is that, rubber scallops?
Oh, my god almighty.
The scallops--
I don't even have to tell you.
GORDON RAMSAY: Yeah, we're
screwed now because f*cking
madam and her scallops.
NARRATOR: minutes into
dinner service, Andrea
is struggling on
the fish station.
With the kitchen
moving on to entrees,
the other chefs now
have a chance to prove
they belong in the final three.
On order, two
guests at table .
Two tuna, entree two Wellington.
Both Wellington medium.
ALL: Yes, Chef.
Have you switched off now?
Hey, look at me.
And can you answer me, then?
Yes, I can, Chef.
What was on the order?
Did not hear the
last order, Chef.
Oh, f*ck it.
Chef, the rare
Wellingtons are out.
Right.
Can I have some
hot carrot puree?
Where's bubbling, yes?
Ben!
Hot carrot puree!
Come on, Ben!
Where are they?
Right here, Chef.
Just hurry up!
Chef Ramsey yells so
much that it becomes a very
difficult thing to produce.
Hey.
Chef?
Spoon there.
OK, Chef.
Let's taste it, then, taste it.
It's stone cold,
you f*cking idiot!
Taste that one there that
if you think I'm joking,
you f*cking dreamer!
It's stone cold!
I put up cold puree.
You know, a cook brings me
cold puree in my restaurant,
he's going to hear about it.
So I heard about it.
GORDON RAMSAY: Ben!
Where is the f*cking puree?
BEN: It's coming
right here, Chef.
It's hot.
Hot pan.
Yeah, that's
what's called hot.
Leave it then, leave it!
- Yes, Chef.
Yes, Chef.
But when you go like
this, you go, mmm, I'm good.
I'm good.
I'm brilliant.
I'm from Chicago.
f*cking suck up!
Yes, Chef.
GORDON RAMSAY: You don't
even get a f*cking puree hot!
I don't know, honestly,
what happened to Ben.
He really just kind of shut
down, which is very unlike him.
GORDON RAMSAY: Come here, you.
Your attitude is turning, and
I'm losing my f*cking patience.
And It's so f*cking cold.
- Yes, Chef.
GORDON RAMSAY: Don't
look there so confused.
You serve me one more cold
batch, yeah, I swear to God,
you're f*cking history.
BEN: Yes, Chef.
NARRATOR: While Ben tries to
get it together on garnish,
Paula is ready to prove that
she has it together on meat.
How long, Paula?
Uh, three minutes on
that salmon, Andrea?
Uh, no, I'm
actually about four
minutes out on that salmon.
- OK.
Make that four minutes,
Chef, out on that.
You've gone back up now.
Is that because
she's running behind?
Uh, yes, Chef.
GORDON RAMSAY: Paula?
I'm not waiting for her.
I'm waiting for you.
Is your meat ready?
Yes, Chef.
Yeah, that takes five
times longer than the fish.
So why are we
waiting for the fish?
If she's not ready, you
serve your f*cking food, OK?
That's not what
a team leader does.
You don't let somebody
from your team go
down so that you can look good.
You can't serve around.
You're starting four minutes
because she's behind.
Yes, Chef.
And madam, speed up!
Yes, Chef!
It helps when your
stove's turned up.
You know what?
I was moving as fast as I could.
We've got to go now, yes?
ALL: Yes, Chef.
GORDON RAMSAY: Let's go, Paula.
- Nine behind.
- There you go.
GORDON RAMSAY: Come on, Andrea!
ANDREA: Yes, Chef!
GORDON RAMSAY: Paula.
Yes, Chef.
They're beastly
cooked together.
Thank you, Chef.
NARRATOR: It's an hour and
a half into dinner service,
and half of the entrees
have been served.
With Paula proving herself
on the meat station,
Ben is eager to redeem
himself on garnish.
What's going, Ben?
Oh, my god almighty.
Oh, come on.
Three dory, two
salmon, one chicken.
Why is he putting the
lettuce in there like that?
I don't know, Chef.
Not even sauteed.
Look at the mess it is.
Throwing everything in a pot.
BEN: I'm just absolutely
just mind boggled.
You've got a pan
here like that,
and you throw lettuce
on top like that.
You're sh*t.
You are so sh*t, you don't
even realize what you're doing.
It's like, oh, man, Ben.
Come on.
Like, you know better than that.
GORDON RAMSAY: Hey,
come here a minute.
Why are you doing this?
You just added lettuce
to the pot of cucumber.
You're not soaking the lettuce?
Chef, I was, in a side
pan, sauteing the tomatoes
and the cucumber, Chef.
But I did it wrong, Chef.
Yeah, you're f*cking up.
You're cutting corners.
And you're slipping big time.
You know what?
Yeah, your biggest
problem will always
be the downfall of your career.
You're full of f*cking sh*t.
Every time you got
f*cking something wrong,
you give a bullshit
f*cking excuse.
Right now, I'm fed up with
your bullshit excuses.
There's really nothing that
I can do to please Chef Ramsay,
and I'm slowly but surely
being able to accept that.
GORDON RAMSAY: You're too
dangerous to have on service.
I asked you what you're doing.
You said you're
serving tomatoes.
Oh, you bunk!
You dirty pig!
Get out!
Get out!
Un f*cking believable.
Hmph!
What the f*ck is going on?
I'm very upset right now.
But I don't give up.
I'm a good cook.
I know how to cook.
You know, I feel
like I need to really
try and pull it together.
OK, we're back.
I'm certainly ain't leaving
here without a fight.
I'll tell you that.
GORDON RAMSAY: Yeah, right.
Hey, you, come here, you.
BEN: Yes, Chef.
Why?
What's going through
your mind now?
Are you still going
to f*cking butcher me,
and slice me, and
throw sh*t to them?
No, Chef.
- Where's you fight, man?
- It's here, Chef.
GORDON RAMSAY: Where is it?
- I've got it, Chef!
Then wake up, you doughnut!
Yes, Chef!
NARRATOR: While Ben tries to
bounce back on the garnish,
out in the dining room,
one customer is sending
her entree back to the kitchen.
- What's the matter?
It's raw, Chef.
Oh, hell, here we go.
Andrea!
Yes, Chef!
Griffin
Refire.
Salmon is raw.
One medium.
Let's go.
Hurry up!
- Yes, Chef.
The hardest thing for me
was having my food come back.
I was pissed off about it.
How long for salmon medium?
I just flipped it, Chef.
Yeah.
Hey, madam, I want
to f*cking time!
How long?
An ass load of fish
was sold tonight.
And I was moving as
fast as I f*cking could.
Andrea!
I'll be ready to go!
Speed up!
Yes, Chef.
Mark the f*cking salmon
and cook it in the oven!
Yes, Chef!
GORDON RAMSAY: You're
not even concentrating.
I am concentrating, Chef.
You know, fish is the
easiest station here.
Chef's looking for a leader.
She can't even lead
her own station.
How long?
Give me one minute
and a half, Chef.
What about him
and his garnish?
Ben, can you--
Ben, can you fly our garnish
and be ready in a minute?
Oh, f*ck me.
Like he was half an hour
ago, completely switched off.
Absolutely not, Chef.
I know you're safe.
But, hey, madam, look at me.
Stop f*cking around!
Yes, Chef!
Now we can really spot
the f*cking weak ones.
NARRATOR: While Andrea
continues to struggle
on the fish station, Chef Ramsay
turns his attention elsewhere.
How long, Paula?
seconds, Chef,
just has to cut it.
Ben, are you up already?
I'm ready whenever you are!
Good, good.
Let's go.
Lamb garnish.
Coming also, Chef.
What's going, Ben?
Two salmon, dory, Wellington.
GORDON RAMSAY: Yeah,
you've woken up, yeah?
Yes, Chef.
I'm here!
GORDON RAMSAY:
Thank god for that.
Hey, I got a bit of a second
wind because just for a second,
I thought Chef Ramsay was
encouraging me to do well.
Not leading again.
NARRATOR: As Ben
rebounds on his station,
Andrea is trying to
make a comeback as well.
Let's go.
Two dory, one salmon, one lamb.
Look at the state of her.
I'm refiring two
pieces of dory.
GORDON RAMSAY: Come on, Andrea!
If she can't cook two dory,
she shouldn't be here.
Danny.
DANNY: Yes, Chef.
Give her For hand
on the fish, yeah?
She is absolutely sinking.
Yes, Chef.
Where is your
team spirit, yes?
Right here, Chef.
GORDON RAMSAY: So
come on then, yes?
It's irritating that I
have to f*cking babysit
the one that has the get
out of jail free card.
GORDON RAMSAY: Madam!
- Yes, Chef!
The two dory and the salmon!
Ready to go, Chef!
Andrea!
Yes, Chef.
Coming right now, Chef!
Unbelievable.
Madam, it's raw!
Oh, f*ck!
Maybe you're touched!
Oh, f*ck you now.
What is this, a game with you?
You're safe, so you
sabotage everybody else.
Absolutely not, Chef!
It's f*cking raw!
Yes, Chef!
I want to crawl out of my body
right now and just get away,
And it's really frustrating
because I am giving
this everything I f*cking have.
GORDON RAMSAY: Paula,
check your done dory.
Last one was f*cking sashimi.
Come on, Andrea!
ANDREA: Yes, Chef!
Hey, madam, your tuna's burnt!
Andrea, you are so lucky to
have gotten that safe card.
Oh, my god.
Right now, you are the
luckiest person ever.
Madam, you're sh*t.
Yes, Chef, I am sh*t.
My performance
was absolute sh*t,
and pathetic, and useless.
And being safe is
not even a thought
in my mind at this point.
Oh, f*cking hell!
NARRATOR: It's close to the end
of a painful dinner service.
And the final four
are working hard
to finish on a positive note.
- Last order.
Because you are
all so brilliant.
Service, please.
[inaudible] off.
Dinner service
didn't go well at all,
but at least we got
all the food out.
Best ever service, my ass.
Let's cut the
bullshit, shall we?
And get straight to the point.
That was embarrassing.
I think it's obvious
how bad service was.
No teamwork, no
motivation, no fight.
Go upstairs, and, as a team,
decide which two of you
should be nominated
for elimination.
Now piss off.
BEN: I think it's a given that
Andrea would be up on the block
if she didn't have
the safety card.
Why?
BEN: I think it's very
apparent the night that you
had-- you got swamped tonight.
You didn't have a good service.
You went down.
Yeah, I agree.
The weak link on the
team tonight was Andrea.
If Andrea didn't have the
safe card, yeah, no problem.
On the block.
Not a second thought.
Then we just go
with the three of us.
Well, who are you putting up?
DANNY: Well, I think my
options are limited here.
It would be you two.
It wouldn't be you two.
So then your vote is us two.
I have a very difficult time
putting myself on the block.
- Well, that's what I'm saying.
- Well, then don't do it.
Of course.
I would never put
myself on the block.
Well, what I'm
telling you guys
is that there's a
piece of me that
dies when I say the two of you
deserve to be on the block.
This is difficult for
me to think about.
I'm Not willing to put
myself on the block.
So by process of elimination--
Chef's decision, really,
just, unfortunately,
saves the weakest
link once again,
and then sticks the
three talented people
in a position where they have to
put ourselves up on the block.
So your option
is Danny and me.
Yours is Paula and me.
And then mine is Paula--
DANNY: It's basically like
two, two, two, tiebreaker.
Andrea, first nominee and why.
Ben is the first nominee.
He had the weakest performance.
So Ben, you were the
weakest cook tonight.
Is that what you're saying?
Yes.
Based on the possible
nominations, Chef,
I believe I was the
weakest, although I
felt Andrea struggled the most.
Andrea, second
nominee and why.
Second nomination is Paula.
Paula.
Yes, Chef.
Why?
Because her lack
of communication.
Paula, Ben.
Step forward.
This should be quick.
Ben, why should you
stay in Hell's kitchen
Because I have never given up.
I have always moved forward.
I have constantly
tried to better myself
every time I come into
a challenge, every time
I come into the kitchen.
I-- I--
Paula, why should you
stay in Hell's Kitchen?
Chef, I should stay
in Hell's Kitchen
because I feel like, throughout
this whole competition,
I've been a solid performer.
Paula, back in line.
Andrea, step forward.
Andrea.
Yes, Chef.
You cooked worse than Ben
tonight, the reason being,
you couldn't handle
your station.
And the reason why he was so bad
is because you were even worse.
You sunk him.
Hey, madam.
Your tuna's burnt!
Oh, my god.
You're sh*t.
Yes, Chef, I am sh*t.
You've got a pan
here like that.
And you're throwing
lettuce on top like that.
You are so sh*t, you don't
even realize what you're doing.
Andrea, right now,
I need to tell
you that you are still safe.
Do you know why?
Because I'm a man of my word.
Back in line.
Ben, anything to say?
Don't give up on me, Chef.
Don't-- don't give up on me.
Tomorrow morning,
I want to wake
up with a clear conscience.
And your performance tonight
was not as bad as Andrea's.
And had she not
been safe tonight,
she would have gone by now.
So Ben, this is
your last chance.
Back in line.
Final four.
The best of the best,
the cream of the crop.
Let me just tell you something.
Tonight wasn't even mediocre.
Tomorrow is comeback time.
All of you, think about
being worthy from where
you've just come back from.
Good night.
Andrea's flying on
borrowed wings right now.
Come next service,
Ramsay is going to have
an eyeball straight up her ass.
So she better come correct.
My performance was
embarrassing and shameful.
And it f*cking
frustrates me because I
have given so much of myself
throughout this competition.
I just want to justify it
all in the end by winning.
In this business, you
either have it or you don't.
And it's obvious that I got it.
NARRATOR: Next time
on "Hell's Kitchen."
Andrea deserved
to go home tonight.
She knew it.
Chef knew it.
NARRATOR: The chefs
turn on Andrea.
Have you ever run a kitchen?
You're .
You just came out
of culinary school.
I'm not going to
run down my f*cking
credentials to either of you.
NARRATOR: But in a service--
- Come on, Danny.
Yes, Chef.
GORDON RAMSAY: Come on, Danny.
We've got to speed up!
Paula--
- Yes, Chef.
- --you're slow so far.
Wake up!
NARRATOR: --where Chef
Ramsay demands perfection--
f*cking oh.
Did you go to school?
- Yes, Chef.
You don't know
anything [inaudible]??
Yes, Chef.
GORDON RAMSAY: Oh, my god!
NARRATOR: --no one
gets out unscathed.
GORDON RAMSAY: Andrea.
ANDREA: Chef, I set
these Wellingtons up.
You just f*cked
the perfect service.
NARRATOR: And just when you
thought you'd seen it all--
I have a thought.
Here we f*cking go again.
NARRATOR: Chef Ramsay
unleashes a surprise--
GORDON RAMSAY: Each
and every one of you,
get back to the dorms, yeah.
There's something that
I'd like you to see.
I started, like,
getting that panic.
Things are going
to be f*cked up.
NARRATOR: --that has everyone
fighting for their lives.
Oh!
Son of a bitch.
NARRATOR: If you think you
know who's going home--
We're just about to
shatter somebody's dream.
NARRATOR: --think again.
on "Hell's Kitchen."
GORDON RAMSAY: All of
you, give me your jackets.
Let's go.
NARRATOR: The final
six became one team.
Ow!
- Woohoo!
- Woo!
Black, baby.
NARRATOR: And competed in their
first individual challenge.
GORDON RAMSAY:
Congratulations, Ben.
You won.
I definitely think
that I should have won.
NARRATOR: Ben chose
Robert to join him--
I thought you were
going to go for Danny.
Yeah.
Obviously not.
NARRATOR: --on a culinary
tour of San Francisco.
Nice.
Let's go.
NARRATOR: Then at
dinner service--
Tonight, you're going to
show me why each one of you
are worthy of being
in the final six.
NARRATOR: --Robert got off to a
bad start on the fish station.
What's the bacon with?
For the scallops.
So why did you put
it in with the dory?
Suppose they're
allergic to bacon!
You can send somebody to the
hospital on the back of that!
NARRATOR: Andrea couldn't
keep the order straight--
What's going?
I have no idea, Chef.
Oh, my god.
NARRATOR: --and was kicked
out of the kitchen--
f*ck off.
Through the door there.
This is the hardest
thing I've ever done.
You need to fight back.
If you don't, you're finished.
NARRATOR: --but was
given a second chance.
Back in the kitchen.
Now, wake up, Andrea!
NARRATOR: Giovanni
dared to talk back.
Your special has now
become not very special.
Thanks to pig face there.
I'm not d*ck face, Chef.
This day, look at me,
look at me in the eyes!
Not fit to [inaudible]!
NARRATOR: Ben couldn't cook his
own challenge winning special.
Let's just stand back
and watch that chicken
and the juice part of it.
NARRATOR: Robert got
seriously b*rned by Giovanni.
Well, we can't--
Agh!
Gah!
It's started
blistering already.
NARRATOR: And the first
service as a single team--
Can we work
together as a team!
NARRATOR: --ended in disaster.
You're right.
Of course I'm f*cking right!
NARRATOR: Chef Ramsay did
praise Paula's performance.
Solid and consistent
on the appetizers.
Think of two idiots
up for elimination.
NARRATOR: At elimination,
Paula made her decision.
Giovanni and
also Andrea, Chef.
NARRATOR: And chef
Ramsay made his.
Giovanni, give me your jacket
and leave Hell's Kitchen.
NARRATOR: So Giovanni
said his goodbyes--
Sorry about your hand, man.
--and left Hell's Kitchen.
But Chef Ramsay wasn't done.
How can the final
six be so sh*t?
NARRATOR: And he made a
shocking announcement.
I'm shutting down
Hell's Kitchen.
[theme music]
And now the continuation
of "Hell's Kitchen."
I'm shutting down
Hell's Kitchen.
Tomorrow morning,
you're all leaving.
How dare you f*cking snatch
my dream away from me, man?
I just called Borgata hotel.
You're all going
to Atlantic City.
Oh, f*ck this, man.
I can't f*cking handle this.
Get your ass
back up there, you.
Hey!
Get back up there.
Robert!
I almost fainted.
That's probably the first time
that my eyes have teared up.
That's right!
You're all leaving
tomorrow morning,
and you're going to come to
terms with what's at stake.
This just gets
crazier and crazier.
But I'm f*cking ready.
Let's go!
Get out there.
Get yourselves inspired.
And start smelling that level
of success that one of you
is going to be experiencing.
Keep your eyes open.
Because when you're
back, you're back
in hell for the final push.
Not only is Chef Ramsay
going to be opening the door
to let us take a peek
at what's in store,
but he's going to
full out open the door
and let us walk through, and
then shove us back in and say,
how bad do you want it now?
Borgata just sent their jet
to pick you up tomorrow morning.
So get upstairs and
get your bags packed.
You're leaving early.
Now piss off.
ALL: Yes, Chef.
[shrieking]
DANNY: I have no idea what
Atlantic City looks like.
I live in some small
town in Florida.
Like, our big hype is
the Daytona race track.
Dude, tell me this
ain't gonna be pimp.
I went from
completely % tapped
out on energy to feeling
like I'm on top of the world
right now.
I really do.
How cool is this, huh?
Roll out!
Excited guys, you're pumped.
Yeah, boy.
Little trip to Atlantic
City, ladies and gentlemen?
Yes!
Yay!
BEN: Here you are on your
way to the end of the tunnel,
and the end of the tunnel has
sent you its personal form
of transportation.
Strike you out.
I feel like I'm sitting at a
park bench that just took off.
I come from a part
of the Hamptons,
where it's all blue
collar fellows,
and we just wish to be riding
in limos and private jets.
Atlantic City, here we--
[all cheering]
That don't happen to guys
like me all the time.
It says, welcome
Hell's Kitchen!
- Woo!
- Yeah!
Over here.
Right there, right
there, people!
As the plane is coming around
and making its turn there,
and just to really kind of show
us off where Borgata is-- that
was really a surreal moment.
Yeah, boy!
Here!
Yeah!
[cheering]
I'll have you,
you, you, and you.
Welcome to the Borgata
in Atlantic City!
ALL: Thank you!
Borgata babes join me
to welcome you today.
ROBERT: Hello, ladies.
When I first rolled up
here, it was like a fat kid
rolling up on a cake shop.
It was nuts, man.
There's all these cute
girls lined up with slippers,
and robes, and big red bows.
And I was looking for
the half naked men,
but they weren't there.
The girls brought
some presents for you.
Order some food from
our in-room dining.
Have a great night, and
we'll see you in the morning.
We got a busy day.
Can I hang out with
the babes some more?
I don't wanna go!
I don't wanna go!
NARRATOR: After a
good night's sleep,
the chefs are eager
to see the resort
that will become home to the
winner's very own restaurant.
All right, how about
if we take a walk around?
We have , rooms here.
In any given day,
you have anywhere
between , and , people
come through the building.
The amount of people that come
through this place every day--
like, the opportunity
to be ridiculously
successful is just astounding.
We have over retail
outlets here at Borgata.
Maybe I should do, like,
big and tall modeling.
MIKE: Welcome to restaurant row.
We launched the culinary
revolution in Atlantic City.
Forbes.com just named
Borgata as the foodie hotel.
It's like a fine dining
food court at like one
of the baddest malls ever.
MIKE: Wolfgang Puck,
Bobby Flay, Michael Mina,
would not be here if
Borgata wasn't here.
And one of you will
have a restaurant
close by one of theirs.
Whichever one of
you wins, you're
going to have to step up.
You know, it's
definitely reassuring
to hear that, you know, food
is not an afterthought here.
Food is definitely one of the
main priorities at Borgata.
It has the space but
a lot of [inaudible]
for this new restaurant, or no?
Yes.
Guys, take a good look around.
Make sure you take it all in.
This could be your space at
the end of "Hell's Kitchen."
Right when the door
opens, here is just--
A huge, empty room.
It's a big slab of
concrete right now.
Holy sh*t.
This is where one of our
restaurants is going to be,
you know?
Hopefully, my restaurant.
How many square feet is this?
A lot.
More than you can use, I bet.
What do you think?
Geez, wow.
I'm already picturing
my restaurant here.
Oh man, this is
where the bar could go.
And this is where
the kitchen can go.
Oh, this will be a great
little banquet room.
What would the name
of the restaurant be?
What kind of food would I do?
I'm thinking
windows right there.
My bar is going to have
a pink Cadillac coming
right out of the wall, dude.
You wait.
Seeing that space
today was just--
Breathtaking.
It just-- you know,
it blew my mind.
That really smacks you in the
face and goes, OK, this is it.
My dream coming to a reality.
You OK?
You speechless?
Yeah.
It doesn't happen often.
Just-- we go in fits.
That's awesome.
I wanted to whet the appetite.
We've got more to see though.
- I will see you later.
Borgata is, like,
the one stop deal, man.
All the stars want to be here.
What about rollers
and strollers?
Yeah, you totally
forgot you were in Jersey.
ALL: Cheers!
, bottles of wine
we offer here at Borgata.
It was fabulous.
Really, the best
part of today's day
was the spa treatment.
I really can't believe that
we're getting [inaudible]..
This has been awesome.
And this pool is dope, man.
Just like something you see
out of a Greek bathhouse.
And with the Borgata babes
and the poolside honeys.
Beer, wine.
How about you and
you, and a blender.
We were able to
relax, which I have
not had much time to do lately.
I tell you what.
This is not only
amazing, but well needed.
Being at the Borgata, a
great opportunity for us
to see what the
prize is and to taste
a little bit of that good life.
ALL: Borgata!
Borgata!
NARRATOR: Now that the
chefs have experienced all
that Borgata has to
offer, Chef Ramsay
has arranged for them to meet
some important associates.
MIKE: This is Nicolas Kurban.
He is the Vice President of
Food and Beverage at Borgata.
And this is Executive
Chef Ron Ross.
Hope you enjoy your time,
and I'll be seeing you later.
All right.
Thank you, Mike.
Thank you.
We finally meet the chef.
This is the one.
Speaking with the chef was
actually more exciting to me
than actually
tasting dinner there.
I'm going to speak
for the group here.
This is-- I'm very excited.
It's a great opportunity
to meet all of you.
BEN: Saw the space today.
I think that was the first
moment that all of us
took a second to close our eyes
and sort of envision a dream.
Yeah, it was a--
I have a question
about human resources.
How How does that play?
Is that something
that the chefs would
sit down and interview
our future employees,
or do they filter
through Borgata?
How is the human
resources set up?
RON ROSS: You see, when you're
opening a new restaurant--
Not even minutes
through dinner,
it seemed Robert pretty much
got up and excused himself
from the most important dinner
that we've been having to date.
NARRATOR: Unbeknownst to
the other chefs, Robert
has sought medical attention.
My name's Colleen.
I'm a paramedic here on-site.
Just having chest pain.
No.
No?
BEN: Is Robert OK?
ANDREA: I don't know.
What's the deal?
Blood pressure is
elevated right now.
It's over .
I would suggest that
you may want to consider
going down to the hospital.
Did somebody
pull him in there?
Or did he, just like, oh,
I'm just going to go in--
BEN: Call him there.
He just walked up.
If you don't want
to go to the hospital,
if you don't want to
get on the stretcher,
if you don't want to go in
the ambulance, it's your call.
I hope he's all right.
That's all.
NARRATOR: The
excitement may have
proven too much for one chef.
Hell's Kitchen is
not the kind of place
you want to get phone calls at.
- Ben.
- Yes.
This is Rob.
I just wanted to let you
guys know that, you know,
I didn't mean to, like,
skip out on you guys.
What the f*ck is that beeping
in the background, dude?
Something is
definitely wrong with me.
They don't know if
it's a heart att*ck.
But there's a lot of chest pain.
And bad news is I have
to stay here overnight.
And they really can't
rule anything out.
Yeah, well, I can
tell you right now,
man, we're definitely
very concerned.
And I will definitely be
sure to let the crew know.
Best course of action is
sort of the precautionary,
you know what I mean?
You got to get better, man.
So you take care
of yourself, OK?
All right, Ben.
Take care.
All right, brother,
man, hang in there, dude.
I feel terrible.
He will be spending the
night in the hospital.
We've all just found
it so hard to be where
we're at now, the final five.
I want nothing more than to have
Robert come back home with us
and continue this
competition because he
deserves every bit of this.
All right, here's
to Robert, man.
Fight it off, brother.
To Robert.
Yeah, you got it.
NARRATOR: After an
emotional night,
the four remaining chefs
returned to Hell's Kitchen,
still unsure of Robert's fate.
And we're back.
Back in hell.
Back in hell, baby.
It sucks coming back to
Hell's Kitchen without Robert.
But no competition, no prize, is
worth, you know, croaking for.
Think Robert's coming back?
We're all missing Robert, you
know, especially Ben and I.
It's like missing
a part of the team.
Ultimately, I would
love for Robert
to come back and have an
opportunity to fight for this.
NARRATOR: After a couple of
days without any word on how
Robert is doing,
Chef Ramsay calls
the chefs down for a meeting.
So you're very
fresh, very relaxed.
Did you enjoy the
whole atmosphere
of the Borgata Resort?
- Very much so.
Incredible, Chef.
Sadly, you came back,
minus one individual.
Clearly, you're all
deeply concerned.
I'm not going to tell
you how he's doing.
I'm going to let him
tell you himself.
Chef Robert!
[cheering]
OK, big boy.
Let me just say how
pleased I am to see you.
ROBERT: Thank you.
- Yeah, how are you feeling?
- Not good.
Oh.
Not good.
What did the medics say?
I have periocarditis,
which is a swelling
of the sack around the heart,
which leads to heart disease.
Oh, dear.
Are you coming back?
- No.
- No?
I'm not coming back.
The fact that you can't
continue is a great shame.
It's just sad.
It's really, really
sad because he's put
his heart and soul into this.
It really sucks.
Bro.
Ben.
I'm so sorry.
I wish you were--
Good luck, my man.
I feel awful for Robert.
It's upsetting to lose
a friend and, you know,
a competitor in that way.
He's a bang up guy, and I'd
be honored to work with him.
Danny. my man.
GORDON RAMSAY: I just want
to tell you that you have
been a fantastic competitor.
Thank you, Chef.
You had the potential
to win this competition.
You never, ever,
ever forget that.
Thank you very much.
OK, big boy.
Give me your jacket and
leave Hell's Kitchen.
[applause]
Hey, what a buddy.
Now, get better.
- Thank you, Chef.
OK?
Take care.
Good luck, guys!
Love you, man.
In the bin.
I knew I was coming
in as the underdog.
Wait up, Dave!
You're sweating a bit, no?
Well, I'm pounds.
I knew I had to fight and
just grab my way to the top.
Don't give up, Robert.
No, I'm not giving up!
- Don't you dare give up!
- No!
I have no regrets.
- You're turning around.
We're all going back, yes?
Well, what the hell did I
win, a free f*cking ferry ride?
This place is beautiful.
Nice place to spend
a weekend, you know?
You ain't a man until
you use the loufah.
Straight up.
I'm proud of every day
that I've been here.
I'm proud that I got to
associate myself with one
of the best chefs in the world.
- [inaudible]
- Yes.
Thank you, Chef.
Thank you, Chef.
Absolutely.
I'm leaving Hell's Kitchen so
I have my health for my family,
for my career.
I feel like I've won.
We're all going
to miss Robert.
But let's be honest.
It's back to business.
ALL: Yes, Chef.
Four of you left.
Now I want to see
what you're made of.
Your next challenge.
I want each and every
one of you to create
your very own signature
dish, the stunning dish
that could be the highlight
of your restaurant at Borgata.
There's absolutely
no doubt in my mind
that my signature dish is
far above and beyond what
is being done at the Borgata.
This is going to be one
for the textbooks here.
The person who wins is
safe from elimination.
This is a very
important challenge
to win because it assures
a spot on the final three.
It's either sink or swim.
All four of you have
got minutes from now.
NARRATOR: The chefs
can use any ingredient
in the well-stocked kitchen--
All right, here we go.
NARRATOR: --to
prepare what would
be the signature dish
for their new restaurant
at Borgata Atlantic City.
A unique signature dish, yes?
ALL: Yes, Chef.
You've got four people
here, and you've got
three real contenders--
me, Paula, and Danny--
three people that don't
f*ck around in the kitchen.
Watch those shallots.
They're burning.
- Oh!
Whoa, whoa, whoa, whoa, whoa.
I'm going to grab some of
that Michael basil from you.
I need it all.
I'm just kidding.
minutes to go, yeah?
After getting back
from the Borgata,
I'm completely focused.
I want to create a dish
where Chef Ramsay would say,
is this the same Andrea?
OK, last , yes?
Every challenge I do, I
seem to just barely not win.
I just want to push over that
hump and just take a victory.
GORDON RAMSAY:
Three minutes to go.
Let's go!
- Yes, Chef.
GORDON RAMSAY: Make it count.
I knew right away what I
wanted to do for the Borgata.
I'm here to win this and just
do what I know how to do,
and that's cook.
GORDON RAMSAY: seconds.
Come on.
Make it count.
Let's go, let's go, let's go!
, , , , .
And stop.
Danny, let's go.
Remember, the winner
of this challenge
is safe from elimination.
What is it?
It is a pan seared sea scallop
with a citrus basil champagne
sauce and a little bit
of crystallized ginger
on top, Chef.
It didn't look the
most creative dish
in terms of presentation.
But it certainly
delivers in flavor.
- Thank you, Chef.
- It was quite nice.
The scallops are
cooked perfectly.
- Thank you, Chef.
- Thank you.
Andrea, let's go.
Yes, Chef.
Since I've gotten
here, they pretty much
think that I'm always going
to be the next person out.
I'm just ready to bust
out and bury them all.
What is it?
It is green tea crusted tuna
served with black sesame rice
cake and para Kimchi.
It was sushi rice
with a piece of tuna
wrapped with tea leaves.
Are you serious?
Like, come on.
She didn't cook anything.
How nice.
Build up is lovely.
You want a little
bit of everything.
Yes, Chef.
And there's nothing there
that is unwanted on the plate.
In terms of harmony, it all
goes very well together.
Thank you, Chef.
Delicious.
Paula, what is it?
We have a smoked
salmon ceviche.
But unfortunately, it
cooked a little bit more
than I would have liked
when I was smoking it.
It's not overcooked.
It's just seared.
But it's definitely delicious.
And the seasoning is
absolutely % correct.
Very good.
Thank you.
Whenever Chef Ramsay
says anything nice,
you immediately just breathe
a huge sigh of relief
inside, like [exhale].
Well, so far, I've
got a very tough choice.
Let's go, big boy.
Yes, Chef.
When I went in there,
I knew that my dish
was definitely one of the
better ones in the group.
I knocked it right
out of the park.
What is it?
BEN: We have pan
roasted tiger prawns
served over mango scented
turnips, basil crushed yukon
gold potatoes.
This dish is definitely
something you're not.
This is pretty.
One point for Ben.
You know, I believe people
truly eat with their eyes.
When I sit down to a plate,
I want them to go, wow.
Is there a prawn gone?
Ha, it was just
for presentation
to show the tail, Chef.
That's all.
Well, I want the f*cking
prawn, not the tail.
I didn't want to put too
much on the plate, Chef.
You cut the f*cking prawn.
You put the tail on the plate,
and you leave the prawn off.
Yes, Chef.
All right.
Dear, oh dear!
You've got to be very, very
careful now because this reward
means you're safe.
Ben, you're definitely not safe.
Danny, Andrea, Paula, well done.
Thank you, Chef.
Thank you.
Very difficult to pick
a winner out of all three.
Damn!
Aah!
I just want to win.
I just want to win!
It's got to be me.
It's got to be me.
God, please.
God, please.
God, please.
The person that will
not be going home--
It's simple.
Chef, just pick me!
--very, very hard indeed.
And the winner is Andrea.
Well done.
Really well done.
Thank you, Chef.
I am in the final three!
GORDON RAMSAY: That doesn't
mean to say that you
can't work hard tomorrow night.
Well, one thing I can
confirm is that you are safe.
The fact that I'm going to
be in the final three is just--
I have come into my own.
GORDON RAMSAY: Danny, Paula,
and Ben, you're still at risk.
Make sure tomorrow night's
service is your best ever.
Is that clear?
Yes, Chef.
Yes, Chef.
I was pissed when he said
Andrea was the winning dish .
She was definitely
the next to go.
It just doesn't make
sense for her to be safe.
Right.
Can I vent?
Just bring it on.
Well, let me tell you.
I'm upset that Robert left.
But now I'm going to
jump to what's really
starting to eat
away at me, the fact
that I know Andrea
was next to go.
Now that Andrea has
her immunity card,
I am now being looked at as
the underdog for service.
It upsets me because
her dish was cold.
It was a gigantic piece
of tuna wrapped in tea.
It's do or die time for me.
If I'm a failure in service,
I will be going home.
It is frustrating because she
definitely was the next to go.
But now-- now it's one
of the three top dogs.
The three top dogs now have
to f*cking battle it out.
John dory's done.
All right.
NARRATOR: After a
long day of prep,
the doors to Hell's
Kitchen are about to open.
Let's go, guys.
NARRATOR: And Chef Ramsay
gathers the final four.
I'm excited because this
is the creme de la creme.
Andrea--
Yes, Chef.
You're safe after
tonight's dinner service.
So bust your ass and make sure
that you show me why you're
going to be in the last three.
So you've been to
the Borgata hotel.
You've seen what's at stake.
ALL: Yes, Chef.
One reason, put
it back in tonight.
I can't give you any
form of motivation.
If it's not in there naturally
now, it's never going to be.
Move.
ALL: Yes, Chef.
GORDON RAMSAY: Jean-Philippe.
Yeah.
Open Hell's Kitchen, yes?
Oui, Chef.
NARRATOR: After being
closed while the chefs
were in Atlantic City, Hell's
Kitchen is fully booked.
And it will be up
to these four chefs
to feed the entire dining room.
Supposed to be
the four best, yes?
ALL: Yes, Chef.
- So prove it, yes?
Yes, Chef.
Another one.
Four covers, table six.
Two spaghettis, two sallawan
soups straight after.
Entree, two dory,
one salmon, one lamb.
ALL: Yes, Chef.
Thank you.
Sounds like a team.
I need six eggs.
Six more, you got it.
You got your scallops
working, Andrea?
Give me-- give me
seconds, Danny, seconds.
All right, I'll
meet you there.
GORDON RAMSAY: Give
me the scallops.
Bring the eggs.
- Right here, Chef.
Yeah.
All right, I'm going up to
the window with the pasta.
Behind, Chef.
Very nice, Danny.
Thank you, Chef.
I'm here to fight
to the bitter end.
Watch out because I'm
bringing the heat.
GORDON RAMSAY: Service, please.
NARRATOR: Dinner is
underway, and the final four
are off to a strong start.
When that go in there,
you drop one more, yes?
Yes, Chef.
GORDON RAMSAY: Good.
Well done.
Let's go.
NARRATOR: Or are they?
Yeah, absolutely.
What's the matter?
They're not cooked
properly, Chef.
Oh f*cking no.
Hey, Andrea.
One more f*cking scallop, yeah?
They're raw.
It's on full.
Why don't you turn
the thing on full?
I don't like
putting it on full.
OK, madam, madam.
How dare you slow this down!
You speed up, and turn
your f*cking stove up!
Because in minutes
time, we're f*cked.
I don't cook on high.
Those flat tops are like working
on top of f*cking volcanoes.
GORDON RAMSAY: Not
good there, is it?
First table, we got the
f*cking food coming back.
Not good at all, Chef.
GORDON RAMSAY: Madam,
just because you're safe
doesn't mean, necessarily you're
going to start taking the piss.
Get it in!
- It's coming right now, Chef.
There it is, Chef.
There it is.
What is that, rubber scallops?
Oh, my god almighty.
The scallops--
I don't even have to tell you.
GORDON RAMSAY: Yeah, we're
screwed now because f*cking
madam and her scallops.
NARRATOR: minutes into
dinner service, Andrea
is struggling on
the fish station.
With the kitchen
moving on to entrees,
the other chefs now
have a chance to prove
they belong in the final three.
On order, two
guests at table .
Two tuna, entree two Wellington.
Both Wellington medium.
ALL: Yes, Chef.
Have you switched off now?
Hey, look at me.
And can you answer me, then?
Yes, I can, Chef.
What was on the order?
Did not hear the
last order, Chef.
Oh, f*ck it.
Chef, the rare
Wellingtons are out.
Right.
Can I have some
hot carrot puree?
Where's bubbling, yes?
Ben!
Hot carrot puree!
Come on, Ben!
Where are they?
Right here, Chef.
Just hurry up!
Chef Ramsey yells so
much that it becomes a very
difficult thing to produce.
Hey.
Chef?
Spoon there.
OK, Chef.
Let's taste it, then, taste it.
It's stone cold,
you f*cking idiot!
Taste that one there that
if you think I'm joking,
you f*cking dreamer!
It's stone cold!
I put up cold puree.
You know, a cook brings me
cold puree in my restaurant,
he's going to hear about it.
So I heard about it.
GORDON RAMSAY: Ben!
Where is the f*cking puree?
BEN: It's coming
right here, Chef.
It's hot.
Hot pan.
Yeah, that's
what's called hot.
Leave it then, leave it!
- Yes, Chef.
Yes, Chef.
But when you go like
this, you go, mmm, I'm good.
I'm good.
I'm brilliant.
I'm from Chicago.
f*cking suck up!
Yes, Chef.
GORDON RAMSAY: You don't
even get a f*cking puree hot!
I don't know, honestly,
what happened to Ben.
He really just kind of shut
down, which is very unlike him.
GORDON RAMSAY: Come here, you.
Your attitude is turning, and
I'm losing my f*cking patience.
And It's so f*cking cold.
- Yes, Chef.
GORDON RAMSAY: Don't
look there so confused.
You serve me one more cold
batch, yeah, I swear to God,
you're f*cking history.
BEN: Yes, Chef.
NARRATOR: While Ben tries to
get it together on garnish,
Paula is ready to prove that
she has it together on meat.
How long, Paula?
Uh, three minutes on
that salmon, Andrea?
Uh, no, I'm
actually about four
minutes out on that salmon.
- OK.
Make that four minutes,
Chef, out on that.
You've gone back up now.
Is that because
she's running behind?
Uh, yes, Chef.
GORDON RAMSAY: Paula?
I'm not waiting for her.
I'm waiting for you.
Is your meat ready?
Yes, Chef.
Yeah, that takes five
times longer than the fish.
So why are we
waiting for the fish?
If she's not ready, you
serve your f*cking food, OK?
That's not what
a team leader does.
You don't let somebody
from your team go
down so that you can look good.
You can't serve around.
You're starting four minutes
because she's behind.
Yes, Chef.
And madam, speed up!
Yes, Chef!
It helps when your
stove's turned up.
You know what?
I was moving as fast as I could.
We've got to go now, yes?
ALL: Yes, Chef.
GORDON RAMSAY: Let's go, Paula.
- Nine behind.
- There you go.
GORDON RAMSAY: Come on, Andrea!
ANDREA: Yes, Chef!
GORDON RAMSAY: Paula.
Yes, Chef.
They're beastly
cooked together.
Thank you, Chef.
NARRATOR: It's an hour and
a half into dinner service,
and half of the entrees
have been served.
With Paula proving herself
on the meat station,
Ben is eager to redeem
himself on garnish.
What's going, Ben?
Oh, my god almighty.
Oh, come on.
Three dory, two
salmon, one chicken.
Why is he putting the
lettuce in there like that?
I don't know, Chef.
Not even sauteed.
Look at the mess it is.
Throwing everything in a pot.
BEN: I'm just absolutely
just mind boggled.
You've got a pan
here like that,
and you throw lettuce
on top like that.
You're sh*t.
You are so sh*t, you don't
even realize what you're doing.
It's like, oh, man, Ben.
Come on.
Like, you know better than that.
GORDON RAMSAY: Hey,
come here a minute.
Why are you doing this?
You just added lettuce
to the pot of cucumber.
You're not soaking the lettuce?
Chef, I was, in a side
pan, sauteing the tomatoes
and the cucumber, Chef.
But I did it wrong, Chef.
Yeah, you're f*cking up.
You're cutting corners.
And you're slipping big time.
You know what?
Yeah, your biggest
problem will always
be the downfall of your career.
You're full of f*cking sh*t.
Every time you got
f*cking something wrong,
you give a bullshit
f*cking excuse.
Right now, I'm fed up with
your bullshit excuses.
There's really nothing that
I can do to please Chef Ramsay,
and I'm slowly but surely
being able to accept that.
GORDON RAMSAY: You're too
dangerous to have on service.
I asked you what you're doing.
You said you're
serving tomatoes.
Oh, you bunk!
You dirty pig!
Get out!
Get out!
Un f*cking believable.
Hmph!
What the f*ck is going on?
I'm very upset right now.
But I don't give up.
I'm a good cook.
I know how to cook.
You know, I feel
like I need to really
try and pull it together.
OK, we're back.
I'm certainly ain't leaving
here without a fight.
I'll tell you that.
GORDON RAMSAY: Yeah, right.
Hey, you, come here, you.
BEN: Yes, Chef.
Why?
What's going through
your mind now?
Are you still going
to f*cking butcher me,
and slice me, and
throw sh*t to them?
No, Chef.
- Where's you fight, man?
- It's here, Chef.
GORDON RAMSAY: Where is it?
- I've got it, Chef!
Then wake up, you doughnut!
Yes, Chef!
NARRATOR: While Ben tries to
bounce back on the garnish,
out in the dining room,
one customer is sending
her entree back to the kitchen.
- What's the matter?
It's raw, Chef.
Oh, hell, here we go.
Andrea!
Yes, Chef!
Griffin
Refire.
Salmon is raw.
One medium.
Let's go.
Hurry up!
- Yes, Chef.
The hardest thing for me
was having my food come back.
I was pissed off about it.
How long for salmon medium?
I just flipped it, Chef.
Yeah.
Hey, madam, I want
to f*cking time!
How long?
An ass load of fish
was sold tonight.
And I was moving as
fast as I f*cking could.
Andrea!
I'll be ready to go!
Speed up!
Yes, Chef.
Mark the f*cking salmon
and cook it in the oven!
Yes, Chef!
GORDON RAMSAY: You're
not even concentrating.
I am concentrating, Chef.
You know, fish is the
easiest station here.
Chef's looking for a leader.
She can't even lead
her own station.
How long?
Give me one minute
and a half, Chef.
What about him
and his garnish?
Ben, can you--
Ben, can you fly our garnish
and be ready in a minute?
Oh, f*ck me.
Like he was half an hour
ago, completely switched off.
Absolutely not, Chef.
I know you're safe.
But, hey, madam, look at me.
Stop f*cking around!
Yes, Chef!
Now we can really spot
the f*cking weak ones.
NARRATOR: While Andrea
continues to struggle
on the fish station, Chef Ramsay
turns his attention elsewhere.
How long, Paula?
seconds, Chef,
just has to cut it.
Ben, are you up already?
I'm ready whenever you are!
Good, good.
Let's go.
Lamb garnish.
Coming also, Chef.
What's going, Ben?
Two salmon, dory, Wellington.
GORDON RAMSAY: Yeah,
you've woken up, yeah?
Yes, Chef.
I'm here!
GORDON RAMSAY:
Thank god for that.
Hey, I got a bit of a second
wind because just for a second,
I thought Chef Ramsay was
encouraging me to do well.
Not leading again.
NARRATOR: As Ben
rebounds on his station,
Andrea is trying to
make a comeback as well.
Let's go.
Two dory, one salmon, one lamb.
Look at the state of her.
I'm refiring two
pieces of dory.
GORDON RAMSAY: Come on, Andrea!
If she can't cook two dory,
she shouldn't be here.
Danny.
DANNY: Yes, Chef.
Give her For hand
on the fish, yeah?
She is absolutely sinking.
Yes, Chef.
Where is your
team spirit, yes?
Right here, Chef.
GORDON RAMSAY: So
come on then, yes?
It's irritating that I
have to f*cking babysit
the one that has the get
out of jail free card.
GORDON RAMSAY: Madam!
- Yes, Chef!
The two dory and the salmon!
Ready to go, Chef!
Andrea!
Yes, Chef.
Coming right now, Chef!
Unbelievable.
Madam, it's raw!
Oh, f*ck!
Maybe you're touched!
Oh, f*ck you now.
What is this, a game with you?
You're safe, so you
sabotage everybody else.
Absolutely not, Chef!
It's f*cking raw!
Yes, Chef!
I want to crawl out of my body
right now and just get away,
And it's really frustrating
because I am giving
this everything I f*cking have.
GORDON RAMSAY: Paula,
check your done dory.
Last one was f*cking sashimi.
Come on, Andrea!
ANDREA: Yes, Chef!
Hey, madam, your tuna's burnt!
Andrea, you are so lucky to
have gotten that safe card.
Oh, my god.
Right now, you are the
luckiest person ever.
Madam, you're sh*t.
Yes, Chef, I am sh*t.
My performance
was absolute sh*t,
and pathetic, and useless.
And being safe is
not even a thought
in my mind at this point.
Oh, f*cking hell!
NARRATOR: It's close to the end
of a painful dinner service.
And the final four
are working hard
to finish on a positive note.
- Last order.
Because you are
all so brilliant.
Service, please.
[inaudible] off.
Dinner service
didn't go well at all,
but at least we got
all the food out.
Best ever service, my ass.
Let's cut the
bullshit, shall we?
And get straight to the point.
That was embarrassing.
I think it's obvious
how bad service was.
No teamwork, no
motivation, no fight.
Go upstairs, and, as a team,
decide which two of you
should be nominated
for elimination.
Now piss off.
BEN: I think it's a given that
Andrea would be up on the block
if she didn't have
the safety card.
Why?
BEN: I think it's very
apparent the night that you
had-- you got swamped tonight.
You didn't have a good service.
You went down.
Yeah, I agree.
The weak link on the
team tonight was Andrea.
If Andrea didn't have the
safe card, yeah, no problem.
On the block.
Not a second thought.
Then we just go
with the three of us.
Well, who are you putting up?
DANNY: Well, I think my
options are limited here.
It would be you two.
It wouldn't be you two.
So then your vote is us two.
I have a very difficult time
putting myself on the block.
- Well, that's what I'm saying.
- Well, then don't do it.
Of course.
I would never put
myself on the block.
Well, what I'm
telling you guys
is that there's a
piece of me that
dies when I say the two of you
deserve to be on the block.
This is difficult for
me to think about.
I'm Not willing to put
myself on the block.
So by process of elimination--
Chef's decision, really,
just, unfortunately,
saves the weakest
link once again,
and then sticks the
three talented people
in a position where they have to
put ourselves up on the block.
So your option
is Danny and me.
Yours is Paula and me.
And then mine is Paula--
DANNY: It's basically like
two, two, two, tiebreaker.
Andrea, first nominee and why.
Ben is the first nominee.
He had the weakest performance.
So Ben, you were the
weakest cook tonight.
Is that what you're saying?
Yes.
Based on the possible
nominations, Chef,
I believe I was the
weakest, although I
felt Andrea struggled the most.
Andrea, second
nominee and why.
Second nomination is Paula.
Paula.
Yes, Chef.
Why?
Because her lack
of communication.
Paula, Ben.
Step forward.
This should be quick.
Ben, why should you
stay in Hell's kitchen
Because I have never given up.
I have always moved forward.
I have constantly
tried to better myself
every time I come into
a challenge, every time
I come into the kitchen.
I-- I--
Paula, why should you
stay in Hell's Kitchen?
Chef, I should stay
in Hell's Kitchen
because I feel like, throughout
this whole competition,
I've been a solid performer.
Paula, back in line.
Andrea, step forward.
Andrea.
Yes, Chef.
You cooked worse than Ben
tonight, the reason being,
you couldn't handle
your station.
And the reason why he was so bad
is because you were even worse.
You sunk him.
Hey, madam.
Your tuna's burnt!
Oh, my god.
You're sh*t.
Yes, Chef, I am sh*t.
You've got a pan
here like that.
And you're throwing
lettuce on top like that.
You are so sh*t, you don't
even realize what you're doing.
Andrea, right now,
I need to tell
you that you are still safe.
Do you know why?
Because I'm a man of my word.
Back in line.
Ben, anything to say?
Don't give up on me, Chef.
Don't-- don't give up on me.
Tomorrow morning,
I want to wake
up with a clear conscience.
And your performance tonight
was not as bad as Andrea's.
And had she not
been safe tonight,
she would have gone by now.
So Ben, this is
your last chance.
Back in line.
Final four.
The best of the best,
the cream of the crop.
Let me just tell you something.
Tonight wasn't even mediocre.
Tomorrow is comeback time.
All of you, think about
being worthy from where
you've just come back from.
Good night.
Andrea's flying on
borrowed wings right now.
Come next service,
Ramsay is going to have
an eyeball straight up her ass.
So she better come correct.
My performance was
embarrassing and shameful.
And it f*cking
frustrates me because I
have given so much of myself
throughout this competition.
I just want to justify it
all in the end by winning.
In this business, you
either have it or you don't.
And it's obvious that I got it.
NARRATOR: Next time
on "Hell's Kitchen."
Andrea deserved
to go home tonight.
She knew it.
Chef knew it.
NARRATOR: The chefs
turn on Andrea.
Have you ever run a kitchen?
You're .
You just came out
of culinary school.
I'm not going to
run down my f*cking
credentials to either of you.
NARRATOR: But in a service--
- Come on, Danny.
Yes, Chef.
GORDON RAMSAY: Come on, Danny.
We've got to speed up!
Paula--
- Yes, Chef.
- --you're slow so far.
Wake up!
NARRATOR: --where Chef
Ramsay demands perfection--
f*cking oh.
Did you go to school?
- Yes, Chef.
You don't know
anything [inaudible]??
Yes, Chef.
GORDON RAMSAY: Oh, my god!
NARRATOR: --no one
gets out unscathed.
GORDON RAMSAY: Andrea.
ANDREA: Chef, I set
these Wellingtons up.
You just f*cked
the perfect service.
NARRATOR: And just when you
thought you'd seen it all--
I have a thought.
Here we f*cking go again.
NARRATOR: Chef Ramsay
unleashes a surprise--
GORDON RAMSAY: Each
and every one of you,
get back to the dorms, yeah.
There's something that
I'd like you to see.
I started, like,
getting that panic.
Things are going
to be f*cked up.
NARRATOR: --that has everyone
fighting for their lives.
Oh!
Son of a bitch.
NARRATOR: If you think you
know who's going home--
We're just about to
shatter somebody's dream.
NARRATOR: --think again.