NARRATOR: Previously, on "Hell's
Kitchen," chefs arrived--
Woo!
NARRATOR: --and were
in for a big surprise--
Are you ready?
NARRATOR: --when
for the first time,
a signature dish was
a team challenge.
Go head to head.
NARRATOR: The
women disappointed.
Absolutely f*cking pathetic.
NARRATOR: A few
good men impressed--
GORDON: It tastes delicious.
NARRATOR: --and won the
challenge for the blue team.
[clapping]
Then, after making a
splash in the dorms,
Louis had a disastrous
dinner service--
What the f*ck is this?
NARRATOR: --and, in a
shocking turn of events--
Get out!
NARRATOR: --left
Hell's Kitchen--
f*ck off!
NARRATOR: --before the
first service was even over.
Kiss my ass!
NARRATOR: The women still lost.
Ladies, clearly
the losing team.
NARRATOR: And Chef
Ramsay put his plan
into action, pulling
former contestant
Robert out of the dining room--
Go back into Hell's Kitchen.
NARRATOR: --and
onto the red team--
Baby, I'm back.
NARRATOR: --with Suzanne
leading the charge.
Melinda, you don't
want to be here.
NARRATOR: The women
nominated Melinda
and Amanda for elimination.
Melinda, take your jacket
off and leave Hell's Kitchen.
NARRATOR: And Melinda's hopes
of becoming head chef at a Araxi
Restaurant and Bar in
Whistler, British Columbia,
went up in flames.
[theme music playing]
Ah!
[ding]
[laughing]
[crowd awing]
[imitating donkey]
[screaming]
[chuckling]
NARRATOR: And now, the
continuation of "Hell's
Kitchen."
Fat boy with a
dream is back, yeah.
I'm going to lead
our team to victory,
or I'm going to die trying.
Don't blow it up.
KEVIN: They slogged, yeah.
Now they have a player.
He's going to strengthen them.
DAVE: Robert might be able
to inject some new adrenaline
into the girls' team.
Welcome, welcome, welcome.
We're in trouble.
How long did the lamb take?
A conservative minutes.
LOVELY: Robert has
been helpful in giving
us all of this information
that the boys don't have.
So it comes out all together.
LOVELY: Like the angels have
parted the kitchen heavens.
Ah, ah, ah.
Use a convection oven
for desserts, for you meat.
They're all like,
wow, we've got a savior,
I'm going to save the day.
And that's the truth.
NARRATOR: After a
disastrous dinner service
the night before,
Chef Ramsay offers
some words of encouragement.
You were cooking
like f*cking idiots.
The attention to
detail from both teams
last night was
ridiculous, which leads
me to your next challenge.
Today we're working with shrimp.
We have to bounce
back as a team.
We have to win this challenge.
NARRATOR: For this attention
to detail challenge,
each chef must clean
shrimp to meet Chef
Ramsay's exacting standards.
First, the aspiring chefs will
have to de-head the shrimp--
GORDON: Off with their heads.
NARRATOR: --then carefully
remove the shell--
GORDON: Rip.
NARRATOR: --and
finally, remove the--
GORDON: Crap sack.
And look, fresh, clean,
delicious shrimp.
JOSEPH: To clean shrimp is
not a difficult challenge.
Nothing more than a regular
entry level cook can do.
GORDON: OK, red
team, one of you have
to step down, clearly, because
it's eight against seven.
Lovely, I want you to sit out.
Yes, chef.
GORDON: Bring in
the shrimp, please.
Wait, hold on a minute.
That's no where
near enough shrimp.
More shrimp, please.
SABRINA: All of a sudden it
just rains shrimp from the sky.
ANDY: It was like a freak
ice crustacean storm.
Your minutes starts now.
NARRATOR: Each chef
will have minutes
to perfectly de-head, de-shell,
and de-vein as many shrimp as
possible.
SABRINA: Flip the
tip of your Kn*fe.
Come on, Tennille.
TENNILLE: I had a system.
Break down three, clean
three, put it on a plate.
Boom.
GORDON: Speed up a bit.
- Squeeze it up.
GORDON: Two minutes gone, guys.
- It has to be clean.
GORDON: Come on, Jim.
JIM: A couple of
them I had looked
like they just
finished a rather large
meal before they got captured.
Push it a little bit.
JIM: Nothing, right?
GORDON: Come on, Van.
Let's go.
Yes, chef.
LOVELY: Keep taking your time.
Details.
GORDON: Take your hands out
of your pockets, Lovely, yeah?
Yes, chef.
TEK: Lovely really
was distracting.
All right, ladies.
Take your time.
VAN: Lovely's over there
with a half-assed, oh,
come on, red team, come on.
Man, shut the f*ck up.
AMANDA: Don't mutilate it.
Oh.
JOSEPH: I looked
over at the red team.
They looked confused.
They looked lost.
The women just don't
seem to have it.
JIM: Nothing, right?
Relax, relax, relax
You're in panic mode.
ANDY: I'm sorry.
AMANDA: I look at the guys,
and they have sh*t everywhere.
The guys had no idea
what they were doing.
The girls were all organized.
GORDON: Who's going to win this?
Men or women?
We got this.
ALL: Women.
Five--
SABRINA: They look fine.
GORDON: Four.
Three.
Two.
One.
Stop.
NARRATOR: It's now
time to see which team
has cleaned the most shrimp.
- First up.
NARRATOR: Leading off for the
women is spa manager Sabrina.
[sighing]
I wasn't really worried.
OK, I was a little worried.
I mean, chef's standing right
there, right in front of me.
It was like, don't screw
up, don't screw up.
One, two, three.
So far, so good.
Four, five-- good-- six, seven.
Good job.
Thank you, chef.
Seven shrimp.
[laughing]
NARRATOR: Sabrina has the
women off to a good start,
and now it's sous
chef Amanda's turn.
Here we go.
AMANDA: After being
put up for elimination,
I kind of had a feeling,
I better not f*ck this up.
Eight, nine.
NARRATOR: Amanda had
an impressive nine out
of nine shrimp.
GORDON: Nice.
You listened.
Well done.
NARRATOR: And with
Tek's seven shrimp--
That is .
NARRATOR: --and Ariel's six--
GORDON: Good.
.
Well done.
NARRATOR: --the red
team's total is .
GORDON: Tennille.
NARRATOR: Now, it's
up to executive chef
Tennille to keep
the momentum going.
GORDON: Let's go.
TENNILLE: I'm excited.
I'm confident.
I've never worked
with whole prawns,
but I had eight shrimp
all lined up, ready to go.
GORDON: Sack.
Oh, dear.
Tennille, Tennille, Tennille.
Sack.
Sack.
Out.
TENNILLE: That's three down.
I still got five
more on the plate.
sh*t.
Look at it all.
TENNILLE: Could
not believe that.
Look, it's in
every one of them.
Look.
Like, what did I do wrong?
Finally, good.
.
Dear, oh, dear.
Tennille, one f*cking
shrimp in minutes.
Pathetic.
ROBERT: I was like, damn,
you would think with them
big ass Coke bottles
she got for glasses
she could see where the sh*t is.
NARRATOR: With Tennille scoring
a dismal one out of eight,
the pressure is now
on sous chef Suzanne--
.
NARRATOR: --to get the
red team back on track.
GORDON: .
Good job, Suzanne.
Thank you, chef.
SUZANNE: of my
shrimp were acceptable.
Bam.
[laughing]
- Robert.
Let's go, big boy.
ROBERT: I'm back in the
kitchen, and I'm like, sh*t,
I never lift.
This one's in the bag, baby.
Shits is made clean.
Ugh.
Ugh.
Badly cut.
It's like butterfly.
ROBERT: No excuses.
But these fingers is as
about as big as them shrimp.
You know what I mean?
GORDON: Four for Robert.
I expected a little
bit more from you.
NARRATOR: Despite
Tennille's poor performance,
the red team turned in
a total of shrimp
acceptable to Chef Ramsay.
Now it's time to see how the
blue team measures up, starting
with executive chef Andy.
Good.
One, two, three.
ANDY: I'm a math guy.
I love numbers.
It was for the women.
I knew they had
averaged, like, . .
For the blue team to
win, a high six average
is where we needed to be.
Seven.
NARRATOR: With Andy scoring an
impressive seven out of eight,
the blue team is looking good,
especially with fish cook
Van up next.
GORDON: .
Well done.
Yeah!
NARRATOR: The blue
team is on a roll,
as Tony, the culinary
store manager,
scores an impressive nine
out of a possible .
.
TONY: I rocked it.
Hell yeah!
NARRATOR: With every
member of the blue team
delivering so far, the
men seem to be on the way
to an easy victory.
GORDON: Five.
Disappointed, Joseph.
Dave, give it to me.
Let's go.
Sack.
Not even cut all the way down.
The sack ends there.
SABRINA: Huh!
There's a chance!
Oh, there's a chance.
There's a chance.
And there's still
two more to go.
But maybe they'll
still screw up.
GORDON: .
Let's go, Kevin.
Are they perfect, this nine?
Yes, chef.
GORDON: They are?
I've cleaned many,
many a shrimp in my day.
, , .
KEVIN: Shrimp is not a very
difficult thing to work with.
End of story.
- .
Good job.
[clapping]
KEVIN: We cannot lose,
unless Jim screws up.
Come on, buddy.
NARRATOR: With all nine
of Kevin's shrimp in,
it's now for the red
team, for the blue.
Jim, let's go.
NARRATOR: All Jim needs is
two acceptable shrimp to score
a victory for the blue team.
Clean as a whistle.
- .
TONY: It's like bottom
of the ninth, you know.
Jim's up to bat.
KEVIN: Jim, you better
come through, man.
You better come through, Jim.
sh*t sack.
Sack.
Jim, last shrimp.
You can go from zero to hero.
JIM: Level of pressure is
intense, to say the least.
No sh*t sack.
The men win.
[applause]
GORDON: Congratulations.
TONY: Right on.
We are the sh*t--
for now.
GORDON: Well done, men.
Tennille, why were you so bad?
No excuse, chef.
Pathetic.
TENNILLE: Man, I can't believe
I stunk it up that bad.
I let myself down.
I let my team down.
[sobbing]
You have every right
to feel disappointed.
Make up for it on
the punishment.
For the rest of the day, you're
all going to have your hands
full, full of shrimp.
The next dinner service,
we'll be serving
the whole dining room an
amazing shrimp cocktail
made by the red team.
ARIEL: I'm sick of shrimp.
I hate cleaning shrimp.
I just don't like
shrimp all together.
Not only will you be
preparing a mountain of shrimp;
you'll be segmenting
lemons, removing
every seed from the lemons.
Is that clear?
- Yes, chef.
- Yes, chef.
OK.
Gentlemen, we will be
heading to Newport Harbor.
We're going out for lunch.
Lobsters, seafood
platter, raw bar.
You name it, we've got it.
Bring your sunscreen.
We're serving dessert on
a -foot mega yacht.
Newport Beach, baby.
It's going to be awesome.
I've never seen
the Pacific Ocean.
Go and get dressed.
Off you go.
Thank you, chef.
I'm California
dreaming right now.
I cannot wait.
VAN: Going to the yacht, boys.
Going to the yacht.
TONY: I am psyched.
I'm psyched to get out
of here for the day.
Because it's like hell
in here, and I mean hell.
TEK: Dude, I've never spent so
much time with a lemon before.
LOVELY: Yeah, we getting to
know these lemons real well.
I know these lemons
better than some people
I've slept with.
DAVE: Yeah!
We're going on a yacht!
Whoo!
JIM: Oh, man.
That sucks, man.
I'm gonna leave
y'all ladies to it.
Y'all have a nice day.
ARIEL: If Tennille had
probably cleaned her shrimp,
we would have won.
Now we have to work all day.
I need a little break.
Guys, listen.
Hey.
All of these lemons
need to be done.
I'm so serious.
TENNILLE: I've got
to redeem myself.
I've got to grab the
reins just to make
sure everybody realizes I'm
a valuable part of the team.
There shouldn't be
any seeds in there.
Do it again.
SUZANNE: Tennille, stop
dictating what to do.
Like, get out of here.
I got it.
We need to bang it out a
lot quicker and get it done.
I won't take your sh*t.
Are we going to be
able to eat lunch?
Like, what time is it?
GORDON: Welcome to The Cannery.
What a cool place.
Yeah.
GORDON: Ooh, look at that.
Wow.
Enjoy it.
DAVE: It's a treat to be
sitting here with you, chef,
and not being screamed at.
Trust me.
Each and every service,
you're going to get stronger.
Have you any idea how much
sh*t I've taken in the kitchen?
And the more I took,
the better I became.
JOSEPH: What am I learning
by sh**ting the sh*t?
Nothing.
What gets accomplished
by running your mouth?
Not a thing.
DAVE: I didn't come here for
lunches and all this, you know.
That's not what I'm here for.
I'm not going to lose
my eye on the prize.
Hey, we're fired up, too, man.
I'm out relaxing,
because I get to have
a nice lunch with the chef.
It's good to get out,
but I don't really care.
DAVE: Joseph, he's
a complete d*ck.
He's a little
hotheaded, you know.
He's being a little
too intense in the way
he disrespects Chef Ramsay.
[horn blowing]
VAN: Is that our ride, chef?
JIM: That JP up there?
[laughing]
In comes the boat with
that crazy Belgian
with the sock down his pants and
his sweater over his shoulder.
It was ridiculous.
[laughing]
TONY: I give it up to JP.
I wear tight pants.
He's just got style.
Right, guys.
Enjoy your desserts on the boat.
I'm going to get back.
Don't lose a challenge.
Well done.
KEVIN: I had a great lunch.
I finish that off.
We get to go on this
huge, beautiful,
million dollar yacht.
It couldn't have
been a better day.
JIM: So during lunch, right, at
any point you're sitting there,
and you're like, this
is Gordon Ramsay.
VAN: Yeah.
I'm sitting here getting
advice from one of the best
chefs in the world, man.
DAVE: It's been the best day.
If this is what winning is
like, I don't want to lose.
and they're taking sh*t
out of sea creatures now.
[laughing]
NARRATOR: While most of the
men continue to enjoy their day
on the high seas, Suzanne is
still unhappy with Tennille's
weak performance.
I don't get it.
I still don't get it.
Tennille hasn't
cleaned a lot of shrimp.
SUZANNE: I just can't imagine
somebody being in a restaurant,
never having been taught the
proper way to peel a shrimp.
I don't understand.
Like, really?
You can clean shrimp.
Good for you.
You're not even a good person.
Hello, ladies!
[cheering]
How we doing, y'all?
Did you guys get
to rest good today?
Eat a bag of dicks, dude.
You guys need a hand?
LOVELY: Y'all can
make us some dinner.
Bastards.
The red team needs
to bring it tomorrow.
We need to bounce back.
NARRATOR: With just hours to
prepare for the second dinner
service, the red team
must put their differences
aside and focus on their prep.
ROBERT: Make sure
you have enough
sizzle plates at each station.
SUZANNE: Yeah,
sounds good, Robert.
ROBERT: I look at the red
team, and obviously they
need a leader.
You want nice, big,
beautiful pieces, not
stuff that's splitting apart.
If I can give my
girls a little edge,
that's what I'm going to do.
You got a half hour to
finish the prep and set up.
Thank you, Robert.
Thanks, Rob.
NARRATOR: While the
women come together
under Robert's leadership,
over in the blue kitchen,
one member just
isn't cutting it.
KEVIN: Did you do
the grapefruit?
I'll show you.
I'll show you.
TONY: No, no, I know--
I know to cut it.
I needed to get the grapefruit
ready for the halibut sauce.
And Kevin walks over and is
like, what are you doing?
You're cutting the
grapefruit wrong.
Blah, blah.
You know.
See how they go at an angle?
Ow.
All right?
Angle.
TONY: It's like, come on now.
I can cut up grapefruit.
You don't have to do
it for me, you prick.
GORDON: Uh, Tony, the idea
is to do that over a bowl
so we keep the juice.
- Understood.
Oh, f*cking hell.
Hallelujah.
You look like you're
in freeze frame there.
You're like, uh.
Sorry, Chef Ramsay.
f*cking moron over
here, Kevin, shows me
how to cut the grapefruit.
And Kevin didn't
even step up and say,
chef, that was my fault.
Why's it like a hexagon?
That was a bad grapefruit.
GORDON: Oh.
You're blaming the grapefruit?
- No, I'm not.
No, no.
Hey, listen, f*cking specky.
Let me tell you something.
Who butchered it?
- I did.
Yeah, thank you.
JOSEPH: Tony was in the
weeds before it even started.
He looked like he was
going to wet himself.
Right, ladies.
Let's go.
Robert, let's go.
Together.
ROBERT: All right, guys.
Come on.
Line up.
Right.
Are we ready for service?
ALL: Yes, chef.
To add a little bit of
magic to the dining room,
you will be serving
scampi table sides.
I need someone from the
men's team to do table sides.
Van.
Yeah?
Charm them out there.
Yes, I will, chef.
I don't have any experience
in the front of the house,
but I have charisma.
I have charisma.
And that's what's going to
get me through this service
tonight.
- Don't bench press the table.
I won't, chef.
GORDON: Give them that
old-fashioned Texas smile, yes?
I will.
Tennille, you're
working table side.
Yes, chef.
TENNILLE: Oh, man.
I hate shrimp.
GORDON: You had a dismal
performance in the challenge.
Make up for it
tonight out there.
Yes, chef.
TENNILLE: I'm not happy.
This is going to be bad.
OK.
We're going to come
back strong tonight.
ALL: Yes, chef!
Let's go.
NARRATOR: It's just
minutes before the doors
of Hell's Kitchen will open.
ROBERT: Come on, girls.
You guys are doing good.
Keep it up.
NARRATOR: And everyone is
ready to start dinner service.
Everyone except--
Tony, Tony, over a bowl.
Over a bowl.
sh*t.
I just can't believe you're
pissing the juice again.
Sorry, chef.
Oh, my god.
Twice on how to
segment a grapefruit,
and you're making me nervous.
KEVIN: We're five minutes
before the tables are coming in.
He's behind with the sauce.
No.
You just didn't do it right.
Oh, my god.
Over a bowl.
Our kitchen is in trouble.
You, little fucker.
Come here.
I'm this close to
kicking you out.
You're making me a
little bit nervous.
And you wonder why I'm going a
little bit f*cking [inaudible]..
Move, Tonia.
Yes, chef.
Sorry.
Jean-Phillipe, let's go.
Open Hell's Kitchen, please.
Let's go.
Thank you.
JOSEPH: I'm ready, man.
We're going to get this done.
I'm going to do
anything we have to do
to make sure we work as a team.
I'm f*cking ready.
Proud of this team.
We've pulled together right now.
ALL: Communication!
- Can I have a rag?
- Can you have a rag.
Can you f*ck off?
- Yes, chef.
Yeah?
And stop asking me for things.
Hey.
When you're sat,
have a number two,
and there's no toilet paper,
who the f*ck gets that for you?
- I get it, chef.
- Move your ass.
Yes, chef.
I really need to stop
asking that man for stuff.
- Red's kitchen--
- Let's go.
Yeah?
Here we go.
An order of pork
coming to table four.
Two risotto, two
scampi, one scallops.
ALL: Yes, chef!
GORDON: Let's go.
NARRATOR: The first
orders are in,
and Tennille on the
table side scampi
must coordinate with
Robert and Suzanne
to make sure that appetizers
arrive at the tables together.
On the blue team, Van
will have to coordinate
with Jim and Tony.
TENNILLE: I got to
feel these people out.
I don't know if I should
put on my sexy charm.
"Hi, welcome to Hell's Kitchen."
I don't know if I should
put on my white boy.
"Thank you for dining
with us this evening."
I don't know what I
should do, but I'ma do it.
Did you know they had
celebrity impersonators?
No.
TENNILLE: Yeah, I'm supposed
to be Whoopi Goldberg.
[laughing]
An order of pork
coming to table .
Two scampi special.
One shrimp cocktail,
one scallops.
ALL: Yes, chef.
Thank you.
TONY: The first order he
called out was scallops,
and I got really,
really excited.
I love cooking fish.
I was just so pumped that I
just wanted to cook right away.
Scallops!
Scallops!
GORDON: What's the scallops for?
Wha-- who-- what--
what are you doing?
They-- order of scallops--
I didn't call to
fire the scallops.
GORDON: So who called
the scallops, then?
KEVIN: Tony fired scallops
without communicating
to anybody.
Come here, you little prick.
Holy sh*t.
GORDON: So you bring
the f*cking scallops.
He hasn't got a
shrimp in his hand,
and the capellini
just got in, you d*ck.
I'll redo the scallops.
Tony, let's go, brother.
Come on.
- I can't.
I can't.
I can't.
I can't.
I can't think negative.
I just gotta stay
on the positive.
It's me.
Come on.
I can do it.
Tell me when to fire, guys.
GORDON: While Tony recovers
from his premature f*ring--
LOVELY: This is not
getting hot enough, y'all.
NARRATOR: --Lovely is having
trouble getting started.
Stop.
Stop.
What are the scallops
doing down here with the--
This wasn't hot enough, chef.
I want to get a nice sear on it.
What?
It's off.
Turn the f*cking gas up.
You can't cook with no gas.
Well, duh.
I thought they were on.
Tek told me they were on.
TEK: It's your responsibility
to turn on the flame.
I mean, come on.
Now it's on.
I apologize, chef.
NARRATOR: While lovely
starts over on her scallops,
in the blue kitchen--
GORDON: Let's go.
Scallops.
How long?
- Coming now.
NARRATOR: --Tony
is ready with his.
Chef Ramsay, how we doing?
- We're ready.
- Let's do it.
GORDON: Good.
- All right.
We're ready, y'all.
GORDON: Oh, no.
Tony, you got better
vision than anybody
with those four eyes of yours.
Look at that.
It's so cold, and it's raw.
Can you cook?
TONY: Yes, chef.
What can you cook?
Anything, chef.
You are dreaming.
Move, Tonia.
KEVIN: Maybe he
can cook at home,
but he can't cook on a line.
He has no concept.
Got to serve the ladies first.
I f*cked up.
Come on, bro.
TONY: The scallops weren't
ready, but I'll get them out.
Now!
Let's go!
VAN: He was just running around
like a little fly, old Tony
boy.
Scallops are done, chef.
Flip it.
Flip it.
Go fast, fast, fast, fast.
Let's go!
JOSEPH: Tony was
so lost, Kevin had
to take the fish away from him.
Jim, scallops up!
Scallops up!
NARRATOR: It's minutes
into dinner service.
And thanks to Kevin,
the first appetizers--
Let's go.
NARRATOR: --are finally
leaving the blue kitchen.
In the red kitchen, Chef
Ramsay is waiting on--
GORDON: Robert!
Risotto!
Yes, chef.
After being here
already, the idea
is to strive for perfection.
And I'm pretty close.
Robert, the shallots
are burning there.
I got a little anxious,
big time on the stage again.
It's like trying to bust on
the first night on your prom.
You got to heat up the oven
before you get busy, baby.
Why did you put fresh rice
on burnt shallots there?
You know what, no excuses.
TENNILLE: Everybody thought
this guy was like a godsend.
And he's no different
from any of us.
All he is is bigger
and talk more.
Oh my god.
Robert, I know you
did well last season.
Yes, chef.
GORDON: But so far,
you're doing terrible now.
Let's go.
Fire it again.
Let's go.
NARRATOR: While Suzanne offers
some words of encouragement
to Robert, out in the dining
room Jean-Philippe has
some words of wisdom for Van.
Listen to me.
Me.
VAN: I'm listening.
- Look at-- watch me.
- I'm working.
- Yeah, listen.
I'm going to give you some--
I'm in action here.
GORDON: What is going
on with these two?
What's going on?
I'm trying to--
GORDON: Both of you calm down.
And I need one shrimp
special urgently.
But keep it cool in
front of these customers,
and you keep it cool.
Is that clear?
OK?
- Yes, chef.
- Let's go.
Can you just listen to me?
No!
I was just trying to keep
Hell's Kitchen going,
and JP is all on my nuts.
How y'all doing tonight?
Chef, he's going
to the wrong table.
GORDON: Oh, no.
Van!
Come here!
I'm going to go get
yelled at right now,
but I'll be right back.
Yes, chef?
That's a red table.
You're running the blue.
Hey, bozo.
Give me one scampi special
on the right table.
Yes, chef.
GORDON: Thank you.
Hey, what's the matter
between you two?
There's a language
barrier there.
What do you mean there's
a language barrier?
He's speaking English, you d*ck.
I know, but he's from Texas.
I'm sorry.
I got to go, brother.
My bad.
NARRATOR: While Van searches
for his table, the red team--
GORDON: Risotto?
ROBERT: Right here, chef.
GORDON: Service, please.
NARRATOR: --is rushing
to get appetizers out.
- There you go, ma'am.
- Oh, thank you.
NARRATOR: Tennille moves
quickly to keep up.
TENNILLE: Is that undercooked?
It's a little raw.
NARRATOR: Maybe too quickly.
FEMALE CUSTOMER: I have to be
careful, because I'm pregnant.
Yeah, I can cook
that up for you.
OK.
Nobody wants a pregnant
woman to eat raw shrimp.
I need five minutes.
The shrimp she said was under--
- Oh, f*cking hell.
- I'm sorry.
GORDON: Hey, Tennille.
- Yes, chef?
Come here.
You tell them.
Guys, I have to
refire the shrimp.
They said the shrimp
is undercooked.
Please give me six minutes.
Wake up!
ARIEL: Tennille, get
your sh*t together.
I apologize, ma'am.
NARRATOR: While Tennille
struggles to catch up--
Watch out, bro.
NARRATOR: --Van is working
the charm table side.
Hell yeah, that shrimp
was Van-licious tonight.
You're going to
love it, brother.
You're going to love it.
My name's Van by the way.
They were loving it.
They were eating it up.
It's all about
charisma and finesse.
Come on.
All right.
I wasn't having too much finesse
when I dropped them pans,
but they still loved it.
All right.
We got to try that again.
I'm sorry.
He's going to yell at
me here in a minute.
I got to go get a pan, OK?
I will be right back.
[laughing]
- Behind, behind.
JEAN-PHILIPPE: Don't run
in the restaurant, please.
VAN: Jean-Philippe better stop
trying to tell me what to do.
I know that.
- I'm going to explode.
I'm going to explode, my friend.
Listen to me!
- Whoa!
Whoa!
JP!
He's about to, like,
pound him down.
Damn.
JEAN-PHILIPPE: Listen.
Listen.
Listen to me!
I cannot believe
I'm seeing this.
Listen to me!
He's gonna f*cking hit him.
We have a problem here.
Hit him.
You gonna touch me, bro?
You better get out of my face.
- Hey.
Hey!
NARRATOR: Forcing Chef
Ramsay to step in.
Stop.
Hey, both of you, come here.
But he's--
Both of you.
Both of you, come here now.
I'm going to f*ck you up, bro.
VAN: We can get it down.
And it is going to be
a first round knockout.
What is going on?
He's got no respect for--
Don't shout!
We're in front of customers now!
I'm sorry, chef.
He's not respecting
this dining hall, chef.
Man, shut the f*ck up.
He thinks he's some kind
of boss man around here.
He ain't nothing.
Calm down.
Listen to.
And you, pay a little
bit of respect.
And if you do your job
and you do your job,
we'll come together.
Because right now,
you're turning
the whole place upside down.
Are you going to do it?
- If he listens to me.
- Are you going to do it?
- Yes, I will, if you listen.
- Are you going to do it?
- Yes, chef.
- Last chance.
NARRATOR: While Van
and Jean-Philippe enter
into an uneasy
truce, Tennille has
some news from the front line.
Chef Ramsay, sir.
What?
- I'm definitely behind.
- OK.
Come here, all of you.
All of you.
So how many tables
you backed up now?
Team, I have ,
, , and to go.
GORDON: Yeah, basically six
tables you've backed up.
ARIEL: Tennille's
sinking the team.
We are so far in
the weeds right now,
I don't even know how
we're going to get out.
GORDON: Do you know something?
Yes, chef?
You're a great f*cking
talker, but you're a sh*t cook.
You've just sunk your team.
I did not know.
f*ck off!
Woo!
NARRATOR: It's an hour and
a half into dinner service.
And while the red
kitchen has fallen
behind waiting for
Tennille's scampi appetizer--
Let's calm down,
regroup, and let's go.
NARRATOR: --the blue team--
My lamb's ready.
We've go two lambs,
table five, please.
Let's go.
NARRATOR: --is moving
ahead with their entrees.
Two sea bass, one
halibut, one chicken.
Coming now.
Oh, f*ck.
In the pan.
I had sliced chicken,
and it was totally wrong.
I'm like, oh, no.
Where's the chicken?
Just a second.
I got a cook it a
little bit more.
Oh, no.
Oh, dear.
We're cutting up a piece of
chicken and frying it up.
What did you think this
is, chicken nuggets?
Hey!
Come here, you.
Now you're cutting them
like it's a chicken nugget
and frying them off.
Yes, chef.
You f*cking donkey!
JOSEPH: Andy, if you're
sitting there all night long
with a meat thermometer
on your arm,
why are you not
checking the chickens?
What the f*ck is it
doing in your arm?
Don't look good on you.
And that's how you'd
cook in Whistler?
ANDY: No, chef.
So why are you
cooking it like it now?
I made a mistake, chef.
NARRATOR: While Andy starts
over on the blue team's chicken,
over in the red kitchen Chef
Ramsay has a familiar question.
Where is the chicken?
- I'm ready for it.
- Let's go.
Yes, chef.
- It's beautiful, isn't it?
Yeah.
No, it's not.
We got to put it back in.
Chicken!
One minute, chef.
Chicken in the pan.
SUZANNE: Hold on, you guys.
We have to hold off.
I have two and a half
minutes on that chicken, so--
Suzanne, it's my station.
I got it.
It's-- I put it in a fresh pan.
I know it's raw.
It's going to be fine.
Look, shut up.
[laughing] Just shut
up for one minute.
I got it.
Where's the chicken?
Chicken to the pass.
Yeah.
I'd like to get
something out, yes?
Yes, sir.
Oh, dear.
The chicken's pink.
Hm.
Put it back in the oven.
For the future, you
should listen to me.
Period.
If I tell you I know
that it's raw, it's raw.
Just-- that's less
time it's done.
The chicken is pinker
than your f*cking lipstick!
Yes, chef.
Sorry, chef.
NARRATOR: While Sabrina
makes another attempt
with the chicken, Tony is
ready to impress with his fish.
What I want now is one
halibut, one chicken.
Chef.
I want one now.
You want the halibut now?
Oh my god.
Yes, please, chef.
Sorry, chef.
I'm getting the
halibut in the pan now.
You didn't even
season the fish?
I always season it.
I didn't season it, though.
Oh my god.
Flip it over.
Put it in the pan.
- I will.
- Do it now.
Flip it.
Flip it.
KEVIN: I just couldn't
stand to watch him,
so I decided to take
initiative and say,
let's just get it done.
And I had just
started cooking fish.
Two minutes, chef!
Who's cooking the fish now?
I'm taking this
fish over, chef.
NARRATOR: While Kevin
takes over for Tony again,
Lovely is anxious
to show Chef Ramsay
what she can do with her fish.
Sea bass is raw.
Lovely?
Yes, chef?
It is not.
It's sh*t.
Come here.
Sea bass is raw--
translucent and pink.
Yes, chef.
LOVELY: The sea
bass was not raw.
I didn't see any pink.
It was all opaque.
Chef, the refired
bass is coming up.
LOVELY: So, Chef
Ramsay, get your eyes
checked, because he is
getting kind of old.
Lovely?
Yes, chef?
There you go.
Come here, you.
There you go.
She sends out black sea bass.
SUZANNE: Lovely did
burn the sea bass.
I don't believe that
Lovely knows how to cook.
GORDON: I didn't ask
for blackened cod.
Yes, chef.
Dumbo.
NARRATOR: An hour and minutes
into dinner service, Lovely
has stalled the red kitchen
with her overcooked sea bass.
Meanwhile, reliable
Kevin is being
careful not to burn his fish.
- That is raw.
- That is raw, chef.
NARRATOR: Maybe a
little too careful.
GORDON: Hey, guys,
come here, all of you.
We're standing
here with raw fish.
That chef tells me it's cooked.
And that four eyes
passed onto him.
Now look at the state we're in.
Any suggestions?
You do the fish.
I'll show you how
to cook halibut.
You do the fish.
Come on.
He just couldn't
get it together.
I mean, f*ck!
Hey, can you grab
me a new sea bass?
That cut's bad.
Guys, we can't have
too many of us over here.
Please.
JIM: Everyone was
on the fish station.
Is that getting cooked
all the way in there?
Everyone was like, I
got it, I'm doing this.
I'm doing this.
- I'm going to start that here.
And we're going to
finish it in the oven.
I got it right here, bro.
It was so crazy.
GORDON: Tony, there's
five of you cooking fish,
and it's still not coming out.
Sorry, chef.
I know we all want
to try and take charge.
I don't want to take charge.
JOSEPH: Would you
just shut the f*ck up
for a minute and f*cking relax?
You're all like
chickens right now.
Relax.
Look, now they're
all shouting.
Nothing's coming out.
Disaster.
NARRATOR: With nothing
leaving the blue kitchen,
Chef Ramsay looks
to the red team
to get something out
to the hungry diners.
One roasted crown chicken.
Yes, chef!
I'm ready for it.
It's b*rned, the chicken.
SABRINA: Is it?
GORDON: It's crispy and b*rned.
Oh, my god!
Damn.
Hey, hey, come here, you,
all of you, all of you.
Both kitchens now are
down, and they're waiting.
So we're standing here, and
we've got f*ck all going out.
Nothing!
That's where I draw the line.
I'm about to do
something I've never
done before in Hell's Kitchen.
DAVE: It's a desperate time.
I don't know what's
going to happen.
Like, for all I know,
we're all going home.
I have no option now.
There's one f*cking
thing you can do here,
is a f*cking shrimp cocktail.
Do you know why?
'Cause it's not cooked!
Get me some f*cking
shrimp cocktail.
Yes, chef.
Get me some shrimp
cocktail, guys--
now.
Jean-Philippe!
I'm serving shrimp cocktail.
At least they're going
to get something to eat.
Hey, you, nothing
cooked, nothing seasoned.
Crushed ice in a
glass with ketchup.
SABRINA: When Chef Ramsay says,
you know what, stop cooking
and just send out cold stuff--
that's embarrassing.
Let's go!
Shrimp cocktails.
Let's go!
NARRATOR: With no
cooking required--
Go, go, go!
NARRATOR: --both kitchens--
SABRINA: Five more right here.
NARRATOR: --manage to
get shrimp cocktail out
to the dining room.
With the compliments
of Chef Ramsay.
JEAN-PHILIPPE: Uh, huh.
- Hey.
Hey, ladies.
Hey.
Come here.
Come here!
Hey!
Come here!
Everyone's,
like, freaking out.
Like, Chef Ramsay
is going to, like,
walk over, like, with
a fricking machine g*n
and be like, duh, duh,
duh, duh, like he's
going to blow us all away.
The entire f*cking dining
room has shrimp cocktail.
That's a first for me.
You just turned my restaurant
into a shrimp stand.
Now, what's the
point of going on?
Shut it down.
JOSEPH: To have service
shut down like that--
you know, it hurt.
Didn't feel good about it.
Wasn't happy about it.
We all looked like
broken men right there.
Tonight was worse
than the first night.
Do you know that?
Absolutely shocking.
Is it sh*t ingredients?
Tennille, what is it?
TENNILLE: I don't know, chef.
GORDON: What the
f*ck does that mean
when you're f*cking serving a
raw shrimp to a pregnant lady?
Get a life, will you?
One team better than the other?
Piss off.
Or did anyone think in
their tiny, f*cked up minds
that they won?
Blue team, come up with
two names for elimination.
Yes, chef.
Red team, come up with
two names for elimination.
- Yes, chef.
- Now f*ck off.
TENNILLE: I don't feel
comfortable putting any of you
up, because I wasn't
in the kitchen.
I did a fantastic job, not
only representing myself
but representing my team.
Who's serving a raw
shrimp to a pregnant lady?
TENNILLE: That's a big one.
I didn't know she
was a pregnant lady.
I sure as hell didn't
do it on purpose.
JOSEPH: We have to
pick two people.
I take a little responsibility
in f*cking up some of the flow.
I mean, I'm willing to step up
to the plate and take a chance
and see if he sends me home.
I manned up right away.
I f*cked up the fish station.
Andy should have been the
other one to say right away,
I should go home, too.
I f*cked up my chicken.
I really think
the meat and fish
has to take responsibility.
If you guys think it's
me, I don't think so.
DAVE: No, listen.
If I was on the meat tonight,
I would put myself up.
I don't want to go.
I didn't do the
best job tonight.
But, please, compared
to them, I have
more experience and knowledge.
Who got the most
food sent back?
I don't know.
I know I can do this job.
SUZANNE: Look at the errors
that we're dealing with today.
That's what we have
to base it off of.
You undercooked this.
You undercooked that.
You put some stuff up wrong.
It was not b*rned.
Did you see that
piece that went out--
Yeah, it was b*rned.
He said underneath was b*rned.
It was b*rned underneath.
That's not how a piece
of fish should be cooked.
LOVELY: You looked at it and
you saw that it was b*rned?
Yes.
He showed it to all of us.
LOVELY: I didn't
make a mistake that
could almost k*ll somebody.
I did not feed a pregnant
woman anything that was raw.
It's like, not only will
the mother get sick,
but the unborn baby
is going to get sick.
ROBERT: One raw chicken,
one chicken too many.
Yeah?
Did I not tell you
that the chicken was raw?
SABRINA: Until you are Gordon
Ramsay, don't give lessons,
and don't be a know-it-all.
We f*cking looked at it.
It was raw through.
SABRINA: And don't talk
to me like I'm five.
It was.
You sent it out raw!
How am I not supposed
to put her up for that?
I don't know.
Van's the one that
almost punched JP.
I think you need to be up there.
VAN: f*ck you, Jim!
JIM: Dude, I'm just saying--
- I don't give a f*ck.
JIM: You can't almost--
- I'm just f*cking saying, bro.
JIM: You can't
almost punch a waiter
in front of the dining room!
I'll punch you in your face!
That's how you're
going to go out?
You're going to come at me?
Suck my f*cking d*ck.
What you want to do, bro?
Stop f*cking looking
at me like that.
You're about to
get f*cked up, bro.
"Oh, I think you
should go there."
Bitch, I was out there
rocking the dining room.
They love Van.
JIM: Van's a powder keg.
His temper starts
going, and he has
this f*ck-the-world attitude.
VAN: Stop looking at
me like that, bro.
I'ma f*ck you up.
JIM: Burn yourself out, dude.
Burn yourself out
with all that anger.
You don't talk to
your team like that.
TONY: Let's make a group
decision-- two people.
What a night.
Ladies.
Ariel?
Yes, chef.
First nominee and why.
Our first nominee
tonight is Tennille.
GORDON: Tennille.
Serving raw shrimp
to a pregnant lady
obviously is a big mistake.
Yeah.
OK.
Second nominee and why.
Second nominee--
we nominated Lovely.
It was based on overall
performance and experience.
Gentlemen.
Joseph, let's be honest.
That's a pretty sorry battalion
you've got there, isn't it?
Right now it is.
Who's the first
nominee for the men?
They can speak for themselves,
but they know who they are.
Hey, smart-ass, I
asked you to tell me.
Who's the first nominee and why?
No problem.
Tony and Andy.
Listen.
I know you may be
slightly stupid.
First nominee and why.
First nominee and why?
Tony.
He knows why.
We sat down as a group.
We didn't want to
pick each other.
You know?
No peer pressure.
We're men.
Just, just, just-- what do
you want, a f*cking medal?
What do-- what do
want me to f*cking say?
What do want me to say?
They know who they f*cking are.
We chose as a group,
and they stoop up.
And they said they belong there.
Stand up.
They know who they are.
GORDON: Listen, you chip idiot.
I asked for one nominee
and why, plain English.
And you're mouthing off,
and you couldn't answer me.
Now, can you just
tell me in f*cking
plain English the first
nominee and why he's nominated?
Is that f*cking clear?
That's clear.
Thank you.
Unbelievable.
One simple request, who and why,
and you make your big f*cking
song and dance about it.
I ain't no
f*cking bitch, chef.
I don't give a f*ck.
I ain't no bitch.
What?
I'm not no bitch.
ROBERT: He's trying to
bring the best out of you.
You got to look past it.
JOSEPH: You want to
bring the best out of me?
Yeah, show some respect.
Shut your f*cking mouth, is
what you should do right now.
Come on, man.
I'm talking here.
I don't give a f*ck about you.
I didn't come here for you.
You want to be an
executive chef, Joe?
Shut your f*cking mouth.
Oh my god.
You signed up to f*cking learn
and grow and do this, dude.
Shut your f*cking mouth.
GORDON: OK.
Answer the f*cking question.
Keep talking like this out
in the f*cking parking lot.
I don't give a f*ck.
What do you want me to say?
I ask the f*cking questions.
You give the f*cking answers.
f*ck that sh*t, dog.
I ain't here for that.
You want a f*cking jacket?
Want to talk some sh*t?
Let's go step
outside, m*therf*cker.
I ain't here for that, dog.
NARRATOR: Next time,
on Hell's Kitchen,
find out what happens--
You want to get f*cking rough?
TENNILLE: Are you really
trying to fight Gordon Ramsay?
NARRATOR: --when Joseph--
GORDON: Look at you.
NARRATOR: --crosses the line.
You ain't nothing but a bitch.
What?
NARRATOR: The Hell's Kitchen
you don't want to miss.
The kid just cracked.
NARRATOR: There will be lights--
- What are you doing up there?
NARRATOR: --cameras--
- f*ck the cameras.
NARRATOR: --and action.
- Let's go!
Let's go!
NARRATOR: It's the most
expl*sive "Hell's Kitchen"--
This is crazy.
NARRATOR: --ever.
MAN: Medic.
I need a medic right now.
06x02 - 15 Chefs Compete
Watch/Buy Amazon Merchandise
Reality television show that uses a progressive elimination format to narrow down a field of 20 to 12 aspiring chefs to one single winner over the course of one season.
Reality television show that uses a progressive elimination format to narrow down a field of 20 to 12 aspiring chefs to one single winner over the course of one season.