06x02 - 15 Chefs Compete

[bunniefuu]

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.