NARRATOR: Previously
on "Hell's Kitchen."
It's Christmas morning.
NARRATOR: Although the
chefs became one team.
Lovely in black.
NARRATOR: In the "Taste it
Now, Make it" challenge,
they were divided into pairs.
GORDON RAMSAY: Let's go, guys!
Come on!
NARRATOR: But Dave and
Suzanne's team were victorious.
- The sauce is a passion fruit.
- Yes, it was.
NARRATOR: But Suzanne was
anything but gracious.
- Yes, it was.
- Shh.
Zip it up.
NARRATOR: Then at
dinner service.
Tonight, you seriously
step up to the mark.
NARRATOR: Van couldn't
take the heat.
You're sweating in the food!
Here we go again!
NARRATOR: And
neither could Ariel.
Not good enough, Ariel!.
Who the f*ck's
going to eat that?
NARRATOR: Or Suzanne.
The pan's not even hot!.
NARRATOR: Chef Ramsay
was so fed up--
sh*t, this is too much.
I can't take this.
NARRATOR: --that he
did the unthinkable--
I can't take it anymore.
NARRATOR: --by
leaving Hell's Kitchen
in the middle of service.
Chef walks out of the
kitch, we're all going home.
Oh, f*ck me.
That's a first.
NARRATOR: But when he returned,
he changed the lineup.
You, you, you--
f*ck off, will you!
Get out!
Piss off!
NARRATOR: And threw
Van and Suzanne
and Ariel out of the kitchen.
I ain't got no
time for this sh*t!
NARRATOR: But it wasn't all
bad, especially for Tennille.
That's the best I've ever
seen anybody cook meat.
Boom!
What's my name!
NARRATOR: Tennille, Dave,
and Kevin had to nominate
two chefs for elimination.
I'd say Suzanne and Ariel.
I think that's decided.
But Tennille broke ranks
and changed her mind.
In my honest opinion,
Chef, Suzanne and Van
should be up there.
NARRATOR: In the
end, Chef Ramsay
decided it was Van's turn to
say goodbye to Hell's Kitchen.
Hand me your jacket, big boy.
NARRATOR: Five chefs
remain in a battle
to become head chef at
Araxi Restaurant & Bar
in Whistler, British Columbia.
I'm dangerous in this
game, and I'm here to win.
NARRATOR: And emotions
are at an all time high.
This is for
everybody out there--
somebody said they couldn't.
I'm bringing it home.
[theme music]
NARRATOR: And now
the continuation
of "Hell's Kitchen."
[music playing]
That was some
bullshit, Tennille.
What happened to sticking to
your convictions, Tennille?
Tennille and I agreed
who we're nominating.
All right.
Tennille, what two people?
Just name them.
I'd say Suzanne and Ariel.
I think that's decided.
But Tennille decided to
flip a switch down there.
Why'd you change
your mind up there
and make me look like
a f*cking assh*le?
I didn't f*cking
change my mind.
You blank out--
Why didn't we just
agree to Van beforehand
if that's the way you felt?
We didn't all agree.
We agreed that we were going
to stay united with our choice.
I don't trust Tennille for sh*t.
She's a bitch.
She's got no place in
Hell's Kitchen anymore.
I hope she's out here real soon.
My honest f*cking opinion
is something completely--
I wish I had your
honest f*cking opinion
before we went out there.
Let's not be naive.
I'm definitely kind
of sitting back watching
people kind of fall apart.
I think everyone else is now
starting to self-destruct.
I love it.
I'll say it to
piss for a toilet.
I'm not going to have
a contest with you.
f*ck you!
I hate this place.
Are you OK?
Are you shaking a little bit?
Yeah, I'm shaking.
Oh God, if don't f*cking pull my
sh*t together, I swear to God.
The fact that today was my
third time up on the block
means today was
definitely my last chance.
God, I got to be on the
f*cking tippy-top of my game.
I know right?
Me too.
It is that time.
It's the final five,
we have black on so I'm
just more worried about
myself right now and if I can
through this.
[music playing]
NARRATOR: After an
intense evening,
the five remaining chefs feel
they have a lot to prove.
And chef Ramsay is
ready to test them
with their first
individual challenge.
Good morning.
Morning, Chef.
I'm looking at five
talented, strong, highly
competitive individuals that
so deserve to be here, yeah?
Yes, Chef.
So right now, I
don't just expect
your dishes to taste
delicious, but I
want them to look stunning.
This challenge-- your first
individual challenge--
is all about focusing
on presentation, yes?
Yes, Chef.
Good.
Now, helping me judge this
challenge is very special.
The editorial staff
of "Bon Appetit"
Magazine and the
revered Editor-In-Chief,
Barbara Fairchild.
Whoa, OK, we have
some big ballers in here
today to judge this challenge.
You think, I'm tough?
Ooh la la la la la.
Here they are.
Good morning.
Good morning.
. million readers per month.
Wow.
Oh, I totally hope I
win this challenge.
"Bon Appetit" Magazine is huge.
I read it.
Everybody I know in
the industry reads it.
All right.
So the next
challenge each of you
will make one stunning dish.
Our "Bon Appetit" judges
will be ranking the dishes
based purely on presentation.
When our judges have selected
the top two dishes then
Barbara and I will
taste those two dishes.
Is that clear?
Yes, Chef.
Clearly, the one
that tastes the best
will be winning the challenge.
And you do not want to
lose this challenge.
Are you ready?
Yes, Chef.
minutes starting from--
now!
NARRATOR: For this
challenge, the final five
need to create a delicious
dish that is visually stunning
and will be judged by
the editorial staff
of the culinary world's
most popular magazine.
Coming around, coming around.
Pressure's on!
We've got minutes to
just see what's back there
and make something.
Going in.
I figured, you know what, let's
just go center of the plate
and keep it simple and crisp.
NARRATOR: Kevin is
making a Caribbean sea
bass with orange and papaya.
Suzanne, think
aesthetic beauty.
Yes, Chef.
NARRATOR: While
Suzanne has decided
to prepare a kalamari salad.
"Bon Appetit" judges;
you've got to be "Bon Appetit"
quality.
And I just think
that making a salad
is absolutely not what
the judges want to see.
Just under
minutes to go, yes?
Yes, Chef.
I set a timer on the
convection for five minutes.
NARRATOR: Dave is
cooking a rack of lamb
with fingerling potatoes.
Ariel, come on, yeah?
Yes, Chef.
NARRATOR: While Ariel prepares
a prosciutto wrapped John Dory.
I need a pick
me up so bad today
because I was just feeling
like so down from last night.
Is the grill on?
Yes it is.
NARRATOR: And finally,
Tennille is cooking
an Asian-inspired red snapper.
Last five minutes, come on.
My fish broke and
I'm like oh sh*t!
Tennille, last minute.
I heard, Chef.
I don't have time
to do anything else.
The only choice I got is to
put everything on top of it
just to mask how
screwy it looked.
Start plating, guys.
Come on!
OK.
, , , , , ,
, , , and time!
Right.
Now, it's time.
Guest, please inspect.
NARRATOR: The judges from
Bone Appetite Magazine
will critique the dishes
based solely on presentation.
Hi, how are you.
It's grilled calamari.
It's kind of French meets Italy.
It looks great.
Thank you.
NARRATOR: The top
two dishes will
then be tasted by
Chef Ramsay and "Bon
Appetit's" Editor-In-Chief.
This is the Caribbean
style sea bass.
Looks very light and bright.
NARRATOR: The best tasting
dish will win the challenge.
This is an Asian
inspired red Snapper
topped with sauteed mushrooms.
Very nice, thank you.
This is a sage and
prosciutto wrapped John Dory.
It would photograph
really well.
- Thank you.
- Tell me again about your dish.
Yeah, it's a pan seared--
uh, yella-- uh, red and yellow--
uh--
I don't speak well
in front of crowds.
What was the sauce?
The sauce is actually a--
is a-- is a plum-- uh--
It could not come to my brai--
to my mind.
Any questions?
The name of my dish is Colorado
rack of lamb with rainbow--
the name of my dish--
sorry, I tripped.
Right, excellent.
Ladies and gentlemen, whoever
have their scores now,
you can bring them up, please.
Thank you.
NARRATOR: Chef Ramsey
will now tabulate
the judges' scorecards
from the presentation
portion of the challenge.
OK, this is the crucial
part because Barbara
and I are only tasting two.
And the best one of
that is the winner.
Here are the results.
Fifth place-- Tennille.
Tennille's plate
was clearly just ugly.
Who does she think she is
putting garbage up like that?
Fourth place--
Suzanne.
Fourth place-- my dish was
a piece of art but whatever.
OK, so now it comes down
to the final three chefs--
Kevin, Ariel, and Dave.
I'm going to reveal the
highest scoring chef.
Kevin.
Number one--
I mean, of course I am!
I'm the best chef here.
OK, it is very,
very close between
third and second position.
It is between Dave and Ariel.
And the person joining Kevin--
it goes to Ariel.
Congratulations.
Thank you, Chef.
OK.
Kevin, Ariel, well done.
Bring your dishes
forward please.
Time for the tasting.
- Boom!
Me and Ariel are the top two.
I'm nervous now.
I'm really nervous.
It comes down to simply
which one taste the best.
Ariel, first.
Sage and prosciutto
wrapped John Dory pan seared
and then finish in the oven.
What I really
like about it is it
didn't overwhelm the
delicacy of the fish.
And the cranberry-- very edgy,
very dangerous thing to do.
Yeah, I know.
I'm going to tell
you, it worked.
- Thank you, Chef.
- Kevin.
I pan seared the fish, and
I finished it in the oven.
Kind of had a
Caribbean feel to it.
I really like it.
I get sort of the beach
mood that you're after here.
I've never seen
so much fruit blend
so well together with a
piece of fish in all my life.
OK.
Now, it's time for Barbara
and I to decide which
dish will win the challenge.
NARRATOR: The finalist dishes
both look impressive, but now
Chef Ramsay and "Bon
Appetit's" editor-in-chief,
Barbara Fairchild, must pick
the one that tastes the best.
OK.
Barbara and I have
come to a decision.
It is very, very close.
Congratulations to both of you.
Barbara and I
can't pick a loser.
So you have both won.
Congratulations.
Thank you, Chef.
I am so f*cking
stoked right now.
I can't even tell you how
much I wanted this one.
You've both been
extremely bold,
and it's very hard
to split hairs
with two fantastic dishes.
Congratulations.
Chef Ramsay gave us the tie.
We both won.
Didn't see that one coming.
Now, for your reward, you're
going to be joining Barbara
and I at a exquisite
"Bon Appetit"
photo sh**t and Shutters on
the Beach in Santa Monica.
Both wining dishes will be
featured with the recipe
for the culinary world to see.
Really good!
Well done!
- Thank you, Chef.
- Thank you.
Thank you very much.
[applause]
- Thank you.
- Thank you so much.
- We'll see you all at Shutters.
- Excellent.
This is the most
amazing reward.
I swear to God,
my family is going
to be so unbelievably
excited and proud
that I won this challenge.
Excellent.
Well done.
Good job.
OK, losers because we sort
of focus on presentation.
This whole idea of
this challenge today.
We're going to make
LA more presentable.
Hell's Kitchen, today,
has adopted the street.
So you're off to go and do
some community service--
picking up trash,
cleaning curbs.
The fact that I have
to be near Tennille today
makes me nauseous.
And if I hear Tennille
bitching, I'll lose my mind.
OK.
Brilliant, go upstairs
and get changed.
Your new clothes
are waiting for you.
Off you go.
[music playing]
They got the best reward
ever in Hell's Kitchen history.
- See you at Shutters, yes?
- Thank you, Chef.
- Congratulations.
- Thank you.
And I'm going to be picking up
trash on the side of the rode.
Unbelievable.
While Ariel and
Kevin dress to impress,
the losers get into
some more suitable
clothing for their punishment.
[music playing]
Are you serious?
Did we commit a crime in not
winning today's challenge?
Yo, I'm not a
convict; I'm a chef.
And I can't stand looking
like just got of LA county.
Shutters is gorgeous.
It's this beautiful
hotel right on the beach.
It's like perfect weather.
The ocean is glistening.
It doesn't get much
better than that.
You look great.
And we've got a
photo sh**t going.
When was the last time
you were in "Bon Appetit"?
- Never.
- Never.
Grab everything
you're going to need.
When we first got
off the bus, Chef Scott
handed tools and garbage bags.
Just start filling them up.
Picking up the garbage on
the side of the hillside.
It's t*rture.
This is a dirty city.
The highway side, it
was filled with garbage.
It was hot.
Definitely not the
most glamorous thing
that I've ever done.
This just ain't right.
Tennille kept saying,
"This just ain't right."
This just ain't right.
"This just ain't right."
And I just wanted to
say shut up, you know?
Looking like a
f*cking convict.
Today's punishment was horrible.
I will never commit a crime.
Trash all over
the f*cking place.
I've learned my lesson.
This is just wrong
on so many levels.
f*ck this sh*t.
[applause]
Formally introduce you
to Barbara Fairchild,
the editor-in-chief.
- Hello.
You're beautiful!
- Fantastic.
Darling, may I pour
you another glass?
Being whisked around
and cameras everywhere
and people taking pictures.
Bring you glasses
up a little higher.
Felt like some
kind of movie star.
Excellent.
I think today could have
been a little, little taste
of what it's going to
be like to win this.
How cool is that?
Oh, that looks great.
One of the best rewards ever--
fantastic day.
When we came back
to Hell's Kitchen
we have to sweep up
and shine up the stands
and clean the carpets.
This is ridiculous.
Is that for us?
I'm trying to steam
clean the red carpet
and Ariel and Kevin walk
right over my wet carpet.
I just cleaned that, man!
I just cleaned that!
This some bullshit!
I started sweeping, my
wrist starts to swell up.
And now it feels like it
wants to cr*ck the plaster
in half it's so swollen.
I don't know what to do.
All all right, guys.
Good work today.
NARRATOR: The punishment may
be over, but for one chef,
the pain continues.
[groans]
Hey, what's up.
I had to a shop broom
to sweep the whole front
of Hell's Kitchen then
something just pulled.
You need to think of Dave
first and is this worth it?
Think about what you need
for the rest of your life.
There's four people
standing in my way.
Four people, that's it.
Dave, he truly poses a
thr*at to me winning.
I want him to leave
his competition.
I'm just-- I got to
figure out what to do.
Yo, if you do some serious
f*cking damage to you hand.
I mean, I don--
that's your call.
I have to watch my back.
Everybody is holding my broken
wrist is going to send me home.
If they want to try and like
drive me into the ground,
they can keep trying because
they're not even close.
I think you're jinxed.
[inaudible].
NARRATOR: Dave, Suzanne, and
Tennille have barely recovered
from their grueling punishment.
But with only five chefs to
prep for a fully booked dinner
service, all hands on deck.
I'll do risotto.
You do garnish.
You want to do
meat, fish, pasta?
All hands-- except for one.
Remember, you can jump on
to things that I can't do.
That's always more
useful to team.
Dave's struggling and it's
getting really frustrating
to go into service
knowing that you
can't rely on certain people.
Somebody needs to take charge.
Now it's time for me to shine.
Who's keeping an
eye on this chicken?
Yeah, I'm adding
the cream now.
OK.
How's those potatoes?
- Two more minutes?
- It's been five.
Didn't you want five?
Kevin is just patronizing us.
He's telling us what to do--
"Do this!
Do that."
Whatever, man.
Oh, that stuff I think
was supposed to be separate.
Right!
Good afternoon.
Good afternoon, Chef.
Line up please.
OK.
When we get to the stage
of this competition,
it comes down to one thing--
determination.
You push yourself to
the absolute extreme.
Now, tonight I want
a completed service.
I want every chef on
top of their section.
And More importantly, I
want it perfectly done.
Can we do it?
Yes, Chef.
Yes, we can.
Yes, we can, Chef.
Can we do it?
Yes, we can.
Let's go.
Big one tonight, yes?
Let's go.
Hey, Suzanne, show it, yeah.
Let's go, Madame [inaudible].
- Yeah!
Chef is pumped!
All the way, yes?
We ready to go, man.
Let's do this.
Right open Hell's
Kitchen, please.
Let's go.
[music playing]
NARRATOR: In addition to Chef
Ramsay's classic dishes--
I'll have the
mahi tuna, please.
NARRATOR: --tonight's menu
will feature the two challenge
winning entrees: Kevin's
Caribbean sea bass and Ariel's
prosciutto wrapped John Dory.
I'm going to try the sea bass.
What's the chocolate thing?
I want the chocolate thing.
Jean Phillipe let's go, yeah?
- [non-english speech]
- Let's go.
Dynamic five, guys.
Yes?
Yes Chef.
I've got the best
five chefs here.
Tonight, you f*cking prove it.
Yes chef.
Here we go.
On order, four
[inaudible] table .
Two scallops, one truffle
salad, one tortellini.
Yes chef.
NARRATOR: The
first ticket is in.
And it's up to Dave
on cold appetizers,
No more joking around.
NARRATOR: Tennille
on hot appetizers,
Tortellini working chef.
NARRATOR: and Suzanne
on the fish station,
Let's go.
NARRATOR: to get the
service off to a good start.
Don't let me down, yes?
Is there anything
new on cold apps?
Like salads or anything?
No.
What a f*cking idiot.
I don't care if you guys
don't love each other.
Right now in this
kitchen, you're
going to give some attention
detail and work as a team, yes?
Yes chef.
I personally
can't stand Tennille
but I will never bring conflict
onto the kitchen floor, never.
Where's the scallops?
You got two scallops.
No.
You need to give
me a proper time.
You've got to
talk to each other.
Give me three minutes
on two scallops.
Tennille, it's her job to
tell me to drop scallops.
If you don't tell me,
well then you f*cked up
because I'm listening to you.
What do you need over here?
Dave, watch my back, please.
Yup.
I need these scallops down.
Don't do this to me, guys.
I ask for you, for
f*cking two scallops,
to talk and communicate.
- All right put it down.
Two scallops, one truffle
salad, one tortellini.
Let's go.
- Truffle salad in the window.
Behind you.
NARRATOR: Despite
weak communication--
Service, please.
NARRATOR: --the team has managed
to push out their first order
of appetizers.
But with a number of guests
arriving at the same time--
Sea bass.
Sauteed brocollini.
NARRATOR: --tickets are coming
into the kitchen quickly.
Here we go.
Another order of three
go to table twelve.
Two scallops, one risotto.
- Yes, chef.
After that, listen to me.
Two risotto, one
scallop, one tortellini.
Start the risotto.
Let's go.
We got a whole dining
room out there that we
are going to achieve, yes?
Yes, chef.
Two scallops.
Can I go?
No.
I'll start the risotto.
I'll let you know when
I'm one minute in.
- All righty, then.
- Come on, Tennille.
Gotta change gear now.
Let's go.
High speed, yeah?
Go ahead and start
with those scallops.
Scallops.
Heard.
Right now I'm
full steam ahead.
Nobody can stop me in service.
Can I taste?
It's over, it's over, it's over.
It's mush.
Taste it.
That's fine.
You've got to be kidding me.
Tennille knows what risotto
is supposed to look like.
I don't understand how you
would not notice that it's
completely overcooked.
Come on, Tennille.
Risotto.
Risotto's here, chef.
Yep.
Tennille?
Yes, chef.
This risotto, yes?
That's overcooked.
There all bits of
broken rice, yeah?
Fresh, let's go!
- Yes, chef.
- I knew it.
I already knew it.
When you do it I want
it f*cking perfect.
That's sh*t.
Let's go.
OK, chef.
New one working, chef.
I'm not going to argue with you.
I don't even want
to look at you funny
because you gonna think
I'm giving you attitude.
Urgently, one risotto.
Yes, chef.
All right, Tennille
we're dragging.
One minute, one
minute, baby, one minute.
All right, all right.
NARRATOR: Tennille's risotto
has disappointed Chef Ramsey.
I'm f*cking dying
here, let's go.
NARRATOR: Now it's up to
Suzanne to impress with her--
Scallops, please.
Scallops.
Behind you.
Let's go.
Behind you.
Oh guys, you're
k*lling me now.
Suzanne?
- Yes, chef.
One side is nicely
roasted the other one is
Cajun f*cking black sh*t, yeah.
Hurry up.
- Let's go.
Let's get another--
- One portion, quickly.
- --Fire, fire.
- Hurry up.
Yes, chef.
It's working hard.
Unfortunately, you're not.
No excuses, just do it.
Yes
I'm still waiting for
that f*cking risotto.
Push it, Tennille.
NARRATOR: While Tennille
and Suzanne have
both had problems
on their stations--
Come back in two minutes.
NARRATOR: --Chef Ramsey
is counting on Dave--
Two tuna away.
Yes, chef.
NARRATOR: --to get his food
out in a timely manner.
Got your tuna
right here, chef.
Coming through.
Thank you, Dave.
Service, please.
NARRATOR: Chef
Ramsay has no choice
but to send incomplete orders
out to the dining room.
Where's my order?
I forgot.
I forgot I ordered scallops.
NARRATOR: And now he's
hoping that Suzanne
and Tennille are finally
ready with their appetizers.
Re fire right now.
It has gone mushy.
Why is that?
- I don't know.
- Overcooking it.
- Tennille?
- Yes, chef.
It's gone mushy, now.
I don't know what you're
doing but you got to see
what's happening on here.
f*cking a.
Usually, I'm the risotto wizard.
What's going on here?
Look, who cooked
the rice today?
I cooked the rice, chef.
Yeah.
Come here.
All of you.
Look, all bitty, mushy, grainy.
Yeah?
Look.
Underneath all that muck, that's
supposed to be to be a risotto.
No way.
No way.
Kevin made a
terrible error but
Tennille should've
picked up right
away that risotto was sh*t.
And shame on Kevin.
Shame on Tennille.
I overcooked it chef.
But you overcooked it,
we don't use it, Kevin.
f*cked it up.
There's no more blunt way
to say, I f*cked it up.
I can start more rice, chef.
Please.
Oh, there's one up here.
- Tennille?
- Yes, chef.
I want to see the
grains of rice on there.
I want a stunning
f*cking risotto.
Understood, chef.
You girls have been
doing this in your sleep.
This is fine.
This stuff is good.
So that stuff is good.
Why are we using the sh*t stuff?
That's my question.
How can you perfect
a risotto if you
haven't got the perfect rice?
- Understood, chef.
And my question to him is
why-- if he's overcooked it.
Why is he stuck on your section?
I set it up, chef.
I overcooked it.
I--
I'm aware of that, Kevin.
Kevin, it was my fault.
I have one f*cking
rule in here:
anything overcooked
hits the f*cking trash.
Kevin should've known better.
I should've known better.
We look like a bunch of idiots.
One, two, three, four,
five of you lived here.
You've all hit a
perfect risotto before.
Can't even see a grain
of rice on there.
Come on, guys.
- All right.
All right.
Kevin, haven't
you got a base here.
Where there's a standard here?
And that's the line
of not up to standard,
we don't cook with it.
Why haven't you got that?
Tell me!
Man, chef was on Kevin
like white on risotto, man.
Name for one of the
most technical chefs
in this kitchen today.
Just over and
over and over again.
I f*cked up the risotto, chef.
Listen and shut up!
My find it hard from you.
I really struggle, Kevin.
- Yes, chef.
Understood.
I f*cked it up.
There you go.
What more do you want from me?
I need two risotto, urgently.
Two risotto heard, chef.
Urgently.
Urgently.
Come on.
Risotto's here, chef.
Yep.
Oh, dear.
Oh, dear.
- Kevin?
- Yes, chef.
- Right now, come here!
Tennille, come here!
Here we go again.
That's the f*cking
rice there you identify
each and every f*cking grain.
It's perfect!
Yes, chef.
Oof.
I won't f*ck up
risotto ever again.
NARRATOR: The
risotto has finally
met chef Ramsay standards.
Coming up on scallops.
Service, please.
NARRATOR: And appetizers start
flying out of the kitchen.
- Service, please.
- Thank you.
This is really good.
It's very nice.
NARRATOR: The diners are
happy with their appetizers.
And now the kitchen
can move on to entrees.
I want now four
chicken, one halibut.
Let's go.
Four chicken
coming to the pass.
Last dinner service,
not so hot for Ariel.
Complete disaster.
So, I definitely don't plan on
that happening again tonight.
Move Ariel.
Right behind you, right
behind you, garnish.
Is that red to you?
Pink.
That's not cooked.
Just stop.
Just all of you stop.
All of you.
Dave?
Yes, chef.
sh*t, f*cking
overcooked rice and now
I've been given pink
bloody f*cking chicken.
Hold on.
Yeah, why don't
you dive in there.
Yeah, look.
That's cooked.
And that one there is raw.
Raw!
sh*t!
I don't serve pink chicken.
Ariel?
Sorry, chef.
I need one minute.
It's so frustrating.
Dammit.
I don't want to ever
disappoint him like that.
I hate disappointing him.
It pisses me off.
- Ariel?
- Yes, chef.
One minute out.
- One minute out.
I mean Ariel, f*ck.
I mean it's chicken and lamb.
That's all you got to do.
It's the easiest station
there is is the meat station.
Kevin.
Fresh f*cking garnish.
Fresh garnish heard.
And then I get hosed on
garnish because then I
have to do redo it.
Coming to the pass right now.
I thought Ariel was
a lot better than that.
Right here chef.
Let's go.
Yeah, that's fine, now.
It won't happen again chef.
Service.
NARRATOR: Ariel's
chicken finally passes
Chef Ramsay's inspection.
And entrees are now going
out to the dining room.
It's really yummy.
It is good.
NARRATOR: With the first entrees
a hit, back in the kitchen--
Dory sea bass halibut.
NARRATOR: Kevin on garnish--
- Can I go?
Can I go?
NARRATOR: And Suzanne
on the fish station--
Yeah, I'm coming
up with bass garnish.
NARRATOR: Are determined
to keep up the momentum.
This table will be fine.
There no f*cking meat
coming to the window.
Behind you.
Oh, f*cking hell.
Suzanne!
Now is it f*cked?
Is it f*cked!
Come here, yeah.
It's your turn now.
Here you go.
Just, just touch that.
Don't run away.
Real important you.
Just touch that.
That's f*cking fish hotter than
that in a f*cking sushi bar!
Raw!
sh*t!
First, Ariel
sends raw chicken.
Now, Suzanne's sending up sushi.
These girls just can't cook.
Come on, Suzanne.
Pick it up.
Would you?
Sorry, dude.
Don't be sorry,
just do your job.
She's down to the
final five, she
should know enough to
f*cking cook a piece of fish.
You have to take
this food and you
baste the f*cking thing inside.
Then you roll it around then
you stand it and you baste it,
and you baste it,
and you baste it!
sh*t!
Keep basting that thing.
Over and over and over.
I really don't feel very
good about myself right now.
I know I can do
better than this.
Raw food is like number
one no-no in the kitchen.
I'm sh1tting myself.
We are so inconsistent,
you've got no idea.
Four minutes out.
Oh my God.
This is not f*cking possible.
Cannot be possible.
It cannot be possible.
It's not physically possible.
It's just not f*cking normal.
- Sorry.
I'm sorry.
Chef, I'm sorry.
NARRATOR: While Suzanne gives
her apologies in the kitchen,
out in the dining room--
There's a slight
little delay with --
- Oh dear.
- --fish.
Apologies.
NARRATOR: Jean-Philippe
does the same.
But I think you should start
already, because otherwise it's
gonna get cold.
NARRATOR: It's an hour and
a half into dinner service.
John Dory up.
Hallelujah.
NARRATOR: And Suzanne's
fish finally makes
its way out to the dining room.
Bon appetit.
NARRATOR: But only
half of the diners
have received their entrees.
I'm ready to go in
there and cook it myself.
I'm hungry.
What do you need Tennille?
You Need some help?
I need a couple tomatoes
for burratta, please.
All right, I got you.
So far, this service
has been just disastrous,
really need to get together.
Hey guys, wake up!
Yes, chef.
It's like you're
all taking a turn.
Right Tennille, your turn.
Kevin, your turn.
f*cking Suzanne, your turn.
Now, do we start again and pick
it up or you f*ck up upstairs.
Let's go guys!
Two lamb, one
chicken, one sea bass.
Two lamb garnish up.
Hold on, Kevin.
Give me one second.
Bring it up, bring it up.
How long Ariel?
Three and a half
minutes out, chef.
If that lamb's not
here in a minute,
you've f*cked the garnish.
Come on, come on
don't stop the momentum.
We gotta go to the window.
Two to the window.
I haven't had one completed
table in the last five tables.
Nothing come up together.
Where's the lamb?
Push it, push it.
Guys, come on!
Lamb coming to the pass, chef.
Oh my god.
Ariel?
Yes, chef.
What are you doing to this?
Nothing, chef.
Ariel sending f*cking
lamb that's raggedy.
Ridiculous.
It's painful to watch.
Just hold that.
And come here a minute, madam.
Come here a minute.
Come here.
Before you get the
f*ck out of here.
Answer me one f*cking question.
Yes.
Would you send that if
you were standing at Araxi?
What?
I'm sorry, I thought
one of these--
Would you send
that lamb if you
were standing at the Araxi
restaurant, Whistler,
on the hotplate?
- No, chef.
Bullshit.
It was very embarrassing
in front of all the diners.
He calls me out in the middle
of service and he's like,
is this good enough?
You know the answer is no.
Come on guys.
Come on guys.
Let's pick it up.
Hey, Kevin.
You wonder why I go a
little bit f*cking doolally?
It's in front of you.
Just all taking place naturally.
Oh f*ck me.
f*ck me.
f*ck me.
f*ck me.
Every f*cking table
I'm getting screwed.
Ariel, let's go.
We're getting f*cked.
Because her f*cking
lamb's not ready.
Doing it right now, chef.
Oh f*ck me.
All of you, come here.
Right now!
Come here.
Chef's been screaming
his head off all night.
So right now, I'm
scared shitless.
Now, I'm f*cking serious.
I am not going to bust my
balls to send one lamb, one
chicken, one bass,
one halibut and then
the rest of the f*cking table.
Either you get it together
right now or f*ck off.
Yes, chef.
Today's service
has been a disaster.
But we can't let
him shut us down.
I'm still waiting
for that f*cking bass.
Can I have a time?
Two minutes, chef.
Sea bass?
Sea bass is right here, chef.
Backs, behind you.
How long for that lamb?
Thirty seconds.
Ariel, make it happen.
Come on.
Oh my god.
Come on guys, come on.
Even on the last
f*cking table, we dragged.
Lamb, please.
- How long on that lamb, please?
Coming to the pass.
Let's go.
Going up?
Garnish.
- Right here, chef.
- Oh, dear.
Oh, dear.
Oh, f*cking dear.
Go.
NARRATOR: The chefs have
finally finished dinner service.
What a f*cking service.
NARRATOR: But all chef Ramsay
feels his disappointment.
Oh, how do I put this?
Tonight we completed
a service, big deal.
That was one of the worst
services in a long time.
I expected that weeks ago.
I'm serious.
Come on, guys.
We got off to such a
f*cking great start.
That's what kills me.
And it was like watching a
giant souffle just collapse.
Not good enough.
None of you came
together as a team.
So do it now.
And come up with two individuals
that are up for elimination.
Is that clear?
Yes, chef.
Get upstairs.
Yes, chef.
Damn.
f*ck.
There is no best
of the worst tonight.
You know we sucked.
As far as tonight goes,
I think anybody can go.
Let's just do this game.
We're going to do it
like a little vote.
So just name two people you
think should go up there.
Ariel.
And who else?
Well, obviously it
would be Tennille.
Why the f*ck
should I be up there?
All I know is he was
screaming at you all night.
So what?
He screamed at
everybody all night.
He screamed at him all night.
He screamed at her all night.
covers, you had
three fish to do.
Suzanne, of course
she's going to try
and point the finger at me.
But look girl, I had a
better service than you did.
I was a team player, tonight.
I was talking to you,
I was talking to you
and I was talking to you.
I'm just telling
you what you did.
I stayed on top
of my game tonight.
I don't believe I
should go home tonight.
I've devoted my life to
winning this competition.
So I'm not going
to p*ssy out now.
My sh*t was tight.
It was f*cking beautiful.
Beautiful.
Come on, Suzanne.
I don't know what part
of her thought everything
was so beautiful.
What's beautiful about eating
some f*cking raw ass fish?
Suzanne should be
up for elimination
because she's the most
inconsistent person here.
And Ariel, what do you think?
I would say
Kevin and Tennille.
If I were you I wouldn't have
been happy with the risotto,
to be honest with you.
I'm called out for risotto but
Ariel just completely sucked.
You're saying your service
was better than mine.
No I'm not saying that.
I'm just saying if I had to
pick two people besides myself,
I would pick you and Tennille.
Would you pick yourself?
Why would I put myself up?
That would just be crazy.
Nobody wants to go up there.
No, of course not.
What are we going to do?
I don't know.
[dramatic music]
OK, have you
come to a decision?
- Yes, chef.
- OK, yes.
Um, Kevin.
- Yes, chef.
First nominee and why, please.
First nominee is Ariel
because of inconsistencies,
raw chicken and lamb that
wasn't quite up to par.
OK, second choice.
The second choice
tonight is Suzanne.
Crawfish over cooked
scallops and she thought
she had a good service tonight.
OK.
Let's go.
Ariel, Suzanne step
forward, please.
OK.
Suzanne, fourth time here.
Why should you stay
in Hell's Kitchen?
Tonight I was focused
on solid techniques
and standard of food and
cooking things to perfection.
You were focused on
a lot of good things
but you accomplished nothing.
I believe I'm a
better chef than Ariel.
Ariel.
Yes, chef.
You've actually
gotten worse, madam.
Tell me why you think you
should stay in Hell's Kitchen.
I know I made mistakes
but I do believe
that I am a better chef.
I want this very badly.
And I just hope you give me one
more chance to show you that.
OK.
Honestly, truthfully
you both should go.
My decision is Suzanne.
Take your jacket off.
I've given you so many
chances to fight back.
The last three or four services
you haven't been at your best.
And it's only going
to get harder.
Thank you.
Thank you so much.
Goodnight.
Goodnight.
This experience has been
very enlightening to me.
And I've learned a lot about,
you know, my strengths--
Nice color on the
scallops, there.
Yes, chef.
--and my weaknesses.
Chef, I k*lled the table.
Take the f*cking tray back.
Take it f*cking back.
I didn't have many personal
relationships with many people.
I really threw everybody
under the bus tonight.
It's not about that.
It's about the f*cking team
And I realized that my major
flaw was creating this distance
with my teammates.
I'm sure everybody's
happy that I'm gone.
I bet they're over
there like giggling
and laughing like schoolgirls.
Back in line, Ariel.
Tennille?
Yes, chef.
Tonight you dodged the b*llet.
You could have been up here.
Understood, chef.
OK.
Listen and listen carefully.
The final four, Kevin,
Dave, Ariel, Tennille.
We have got to, and I
mean got to bounce back.
Tomorrow, all of you will
walk into that kitchen
and we start the playoffs.
No one is getting an easy ride.
No way.
Have you got the message?
Yes, chef.
- We're ready, chef.
- Good night.
Goodnight, chef.
I dodged such a big b*llet I
had to do the Matrix to avoid
it out this joint, man.
I still deserve to
be in this building.
Comeback kid, baby.
It's the comeback kid.
I'm happy to be
in the final four
but I would have
liked to have gotten
here because I kicked ass and
that didn't happen tonight.
I cannot ever perform like
that again or I am done.
Final four, Tennille is
hanging in there by a thread.
Ariel, she's on the
downward spiral.
And Dave, I hope you can use two
hands pretty soon because I'm
bringing Mr. Consistency.
All three of yous
better watch out.
It's a battle to the death.
It's going to get real ugly
and it's going to be brutal.
It's going to be cut throat.
And may the best chef win.
Suzanne had a red jacket.
She had a blue jacket.
She had a black jacket.
Now, she has no jacket.
NARRATOR: Next time
On Hell's Kitchen.
Life's about to
get a lot harder.
NARRATOR: The final four
are pushed to their limit
by chef Ramsay.
You're making me insane.
NARRATOR: And everyone
is feeling the pressure.
We are all on our own.
The team concept is gone.
I'm screwed, man.
NARRATOR: But Dave
may have gone too far.
Argh.
You're sweating,
you're looking dizzy
and you're looking like
you're out of breath.
Get him out of here.
NARRATOR: Will chef Ramsay
give Dave another chance?
Please don't take
me out of this.
Not because of my wrist.
NARRATOR: And then, find out
the two shocking surprises
that catch everyone off guard.
I've got some
unfinished business.
What the hell Is going on now?
NARRATOR: As Chef
Ramsay would say,
Get a grip!
NARRATOR: Because this
is a Hell's Kitchen--
The Hell's Kitchen
roller coaster ride.
NARRATOR: --you
don't want to miss.
06x12 - 5 Chefs Compete
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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.