06x14 - 3 Chefs Compete

[bunniefuu]

ANNOUNCER: Previously

on "Hell's Kitchen."

And It's going to

get a lot harder.

ANNOUNCER: The vegetarian

challenge judged

by the harshest of critics.

Oh, my god.

Disgusting.

ANNOUNCER: Tennille's stuffed

eggplant was the winner.

Yeah!

[cheering]

ANNOUNCER: Then,

in a dinner service

where the final four tried

to prove they were worthy.

You can't serve me that.

I look at that.

And it breaks my heart.

I've had enough!

ANNOUNCER: Tennille had

a miserable performance

on the fish station.

You're pumping

sh*t into your fish.

Please!

ANNOUNCER: But she wasn't the

only one who was suffering.

- [groaning]

- You're sweating.

You're looking dizzy.

And you're looking like

you're out of breath.

ANNOUNCER: The final

four persevered--

No matter how messed up my

wrist is, I'm here to stay.

ANNOUNCER: --and

completed the service.

Everything off?

Well done.

Thank you.

ANNOUNCER: And Chef Ramsay made

an unprecedented announcement.

I don't want any nomination.

ANNOUNCER: Faced with a decision

between Dave's poor health--

Please don't take me out of

this-- not because of my wrist.

ANNOUNCER: --and Tennille's

poor performance--

I don't want to

prolong your agony.

ANNOUNCER: --Chef Ramsay bid

a fond farewell to Tennille.

The greatest comeback--

you never forget that.

ANNOUNCER: And after

a heartfelt goodbye,

he had pleasant surprises

for the final three.

Hi!

Oh, buddy.

Oh, guys!

Seeing my family,

I am re-energized

to win this whole thing.

ANNOUNCER: With only three

chefs left standing--

I'm going to take

this whole thing.

ANNOUNCER: --the battle to win

the Head Chef position at Araxi

restaurant and bar in

Whistler, British Columbia,

has intensified.

Everybody better

watch the f*ck out now.

[music playing]

[theme song]

[creaking]

Ah!

[bell ringing]

[chuckling]

[chuckling]

Hey!

Hey!

[chuckling]

[bell ringing]

[screaming]

ANNOUNCER: And now, the

continuation of "Hell's

Kitchen."

GORDON RAMSAY: Good night.

[interposing voices]

Well done.

That was so cool.

ARIEL: That was crazy.

Oh!

I bet you're so

happy you saw your son.

Oh.

Oh, I got to smoke.

[interposing voices]

I want a smoke and

I don't even smoke.

KEVIN: Seeing our

closest loved ones--

I think this is

going to do the same

for each one of us-- for

Ariel, for Dave, and myself.

It is just going to do

nothing but motivate us all.

DAVE: That is the best gift

I could have ever gotten.

The reason I'm here--

not only for myself.

It's for my family.

And it would feel so good

to bring home the win.

I did not expect that.

My family is definitely

rooting me on %.

I do hope that I can

win this for them.

I really want to push on and

make it to the final two.

ANNOUNCER: After an energizing

night with their families,

the chefs get some

much needed rest.

But Dave is having

trouble sleeping.

DAVE: It's down to

the final three.

And my whole life

depends on this.

I got to make it to the finale.

And I'm nervous that I'm

not going to be able to take

down Ariel and Kevin.

ARIEL: The final two--

it's right in front of me.

It's like I'm

standing at the door.

And all I have to

do is push it open.

It's right there.

- Good morning.

- Morning, Chef.

Morning, Chef.

KEVIN: I am so close right now.

I mean, I can see

the finish line.

I can almost touch it.

I just want to win this.

Here we have the

creme de la creme.

Two of you are going

through to the final.

And one of you is become

the Head Chef at Araxi

restaurant and bar in Whistler.

Whistler has become an

international destination

for many years.

But the Winter

Olympics in is

going to go crazy

welcoming customers

from all over the world.

Yes, Chef.

Behind me are three domes.

Under the domes there are three

cuisines from around the world.

Each of you will be expected

to make and match that cuisine.

ALL: Yes, Chef.

Ladies first.

ARIEL: China.

GORDON RAMSAY: China.

Good.

I love Chinese food.

It's delicious.

I can do something

creative with this.

China-- excellent.

[sound of gong]

Dave, come over.

I'll take this one.

I don't know Indian food.

[chuckling]

Oh.

Indian food-- why?

GORDON RAMSAY: India.

DAVE: [sighing]

[chuckling]

DAVE: OK.

I've never made an

Indian dish in my life.

Don't be intimidated,

Dave, by Indian cuisine.

DAVE: [sighing]

- OK, Kevin, off you go.

Show me what you got.

Mexico.

GORDON RAMSAY: Mexico.

KEVIN: It doesn't get

any easier than this.

I think everybody on the

planet has cooked Mexican food.

I totally got this in the bag.

GORDON RAMSAY: Fantastic.

[chuckling]

Now, in the store

rooms behind you--

yes-- there is ingredients

from the country you selected.

Use those ingredients wisely.

Excited?

ALL: Yes, Chef.

Each of you got

minutes to cook your entr e.

Now, I want something stunning.

Are you ready?

ALL: Yes, Chef.

GORDON RAMSAY: minutes,

starting from now.

Off you go.

ANNOUNCER: In this test of their

international culinary skills,

the chefs will have

minutes to cook

one entr e featuring the cuisine

of the country they selected.

Have a good look

at the spices.

Mm, lovely.

DAVE: I'm just going to pick a

dish that I know how to make.

And I'm going to put an

Indian flair or Indian twist.

I don't know.

I-- I don't have no--

I-- I don't know what I'm doing.

I-- I'm just pretending.

Ah!

KEVIN: I'm going to cook

orange and cumin marinated pork

tenderloin with a

tequila vinaigrette

and a nice mole sauce-- had

a little bit of spice in it.

And it's going to take

the dish over the edge.

ARIEL: I'm making a

lychee-marinated duck breast

on top of the Chinese noodles.

I definitely want to kick

up this Chinese food today.

I to prove I'm better

than Dave and Kevin.

OK, half an hour to go, yes?

MALE SPEAKER: Yeah, Chef.

ANNOUNCER: minutes into the

competition, Kevin and Ariel

have already begun

preparing their dishes.

Dave, however--

DAVE: Are these

the only proteins

we're allowed to work with?

I have no idea.

ANNOUNCER: --still hasn't

decided what to make.

DAVE: The main goal right

now is to cook whatever

animal India doesn't worship.

If I put the wrong

animal on the plate,

it's going to be,

like, sacrilege,

and I'm instant screwed.

Fish, chicken, beef, pork--

I'm going pork.

GORDON RAMSAY: What

are you're approaching?

What are you using?

- Pork.

Pork.

I was going to use beef.

And then I thought I

remembered something.

Dave was visibly frustrated.

He's showing fear.

He's showing a sign of weakness.

So hopefully, it'll

affect his cooking.

We'll see.

Let's go, guys.

ARIEL: Damn it!

I just b*rned my nuts.

GORDON RAMSAY: Five--

Right behind you.

--four, three,

two, one, and stop.

Holy mackerel.

I seriously hope that you've

prepared three exciting dishes.

It smells delicious.

Can't wait to taste them.

But I'm not tasting them alone.

I brought in three

amazing chefs--

all experts in a

different type of cuisine.

First, a world-renowned chef of

Indian cuisine, Vikas Khanna.

My dish passes

for Indian cuisine.

But now I've got the master of

Indian food judging my dish.

I'm really nervous.

GORDON RAMSAY: Vikas, thank

you so much for joining us.

It's an honor.

Our second judge, Thomas

Ortega, Executive Chef and owner

of Ortega , Redondo Beach.

Now, finally, I'm extremely

excited to introduce

you to a man that's

been feeding Hollywood

for the last years.

Please welcome Eddie

Wong, Executive Chef from

the world-renowned Mr. Chow--

Oh.

GORDON RAMSAY:

--from Beverly Hills.

Welcome.

Thank you.

GORDON RAMSAY: OK.

Let's start off with China.

Eddie, shall we?

- [inaudible].

GORDON RAMSAY: Ariel, please.

ARIEL: I was so nervous--

like, unbelievably

nervous-- more

nervous than I've ever been.

This is, uh, uh, um--

there's uh-- basically,

I wanted to do

like a noodle dish in a broth.

And the duck was

marinated in a, um--

in a lychee, um--

lychee plum marinade.

Mm-hm.

Um, have you worked on

Chinese dishes before?

I've-- I mean, I order

Chinese food all the time.

But it's actually been a while

since I've had Chinese takeout.

It's very intense having to

have those three chefs and Chef

Ramsay all taste your dish.

It's like, oh, god, I hope I

don't get torn apart right now.

How is that for you, Thomas?

You know what, it, uh-- it

just didn't seem too balanced.

GORDON RAMSAY: Mm-hm.

Vikas, how was that for you?

I enjoy the sweetness to it.

It's very interesting.

It's a good try, you know.

But the sauce is too watery.

Thank you.

ARIEL: I'm disappointed.

This dish was definitely

not a personal best for me.

But it's not over yet.

I could still win this.

GORDON RAMSAY: OK,

Kevin, bring on Mexico.

DAVE: Kevin definitely

has an advantage.

Mexican food's very common.

And I'm sure he nailed it.

GORDON RAMSAY: OK.

Please explain to the judges

what exactly you've done.

I did a orange

and cumin, lightly

marinated pork

tenderloin in a mole

and Mexican chocolate sauce.

GORDON RAMSAY:

Where's the sauce?

Oh, man.

GORDON RAMSAY: Kevin, please.

I am not going to lie to you.

I did forget-- I had a,

uh-- a mole and Mexican

chocolate sauce that I--

You forgot the sauce?

KEVIN: The one thing

that I made that I

truly loved that I thought

would bring the dish together,

I forgot.

I think that's

what it was missing--

like, a very rich,

Mexican style sauce.

I think with that,

I think it really

would have put it over the top.

- Yeah.

Damn, what a shame.

KEVIN: The first judge

didn't really buy my dish.

But I got two more judges to go,

so, you know, keeping out hope.

Eddie, how was

that for you, please?

It's good.

I love it.

GORDON RAMSAY: Mm-hm.

It was an interesting

combination for me, too.

GORDON RAMSAY: Good.

Thank you.

Very interesting indeed.

KEVIN: Even though I forgot

the sauce, two out of the three

liked it.

I'm still in this.

GORDON RAMSAY: Right.

Next, India.

Dave.

DAVE: I'm definitely

intimidated.

I'm being judged by

a master Indian chef.

I'm really nervous.

OK.

Now, I've never worked

with Indian food before.

This is my first go at it.

So what I have here

is a mung bean puree

and a seared pork tenderloin.

And why did you choose pork?

I believe that in

India, cow is worshipped.

So I went with pork.

[laughter]

Maybe I'm wrong.

Vikas?

No.

Pork is also not a

very important dish

in Indian cuisine

because there's a lot

of Muslims which live in India.

So my protein choice would

probably not be served.

- Chicken,

- Ah.

--seafood.

DAVE: Oh, my god.

Why did I pick pork?

Right off the bat, my

protein screwed me.

Respecting the

cuisine and the people,

I would have gone a

little safer with that.

Well, I definitely

do respect the people.

And that's why I avoided beef.

But now I know to

avoid pork as well.

Um, Thomas?

I thought, uh, for not having

worked with these spices,

it actually blended

very well together.

Thank you.

Eddie, please?

Uh, it taste really

good, you know.

Thank you, Chef.

EDDIE: Good.

So, Vikas?

Any final thoughts on the dish?

The lentils were

done very creatively.

Yeah.

Your first try-- amazing.

GORDON RAMSAY: Mm-hm.

VIKAS: That's very good.

I can't believe it.

They actually liked my dish.

And I am so relieved right now.

GORDON RAMSAY: Excellent.

Now it's time to decide

who wins the challenge.

Is it Dave's Indian,

Ariel's Chinese,

or is it Kevin's Mexican dish?

I'll be-- pick Indian.

Thank you, Chef.

GORDON RAMSAY: Thomas,

which one will it be?

You know what, I--

I would have-- I would

have loved to have

tried the mole on that dish.

I think it would've really

have brought it together.

But because you didn't

have that mole on there,

I'd have to go with Dave.

It was very nice.

Thank you, Chef.

MALE SPEAKER: Yeah.

VIKAS: Indian cooking--

it's very intimidating.

And doing it first time, you

have to give him full credit.

That was a dish I'll go for.

GORDON RAMSAY: Damn.

-nil.

MALE SPEAKER: Everyone.

- Yeah, well done, Dave.

- Thank you.

MALE SPEAKER: Taste good.

GORDON RAMSAY: For someone

who's touched Indian spices--

cuisine-- for the

first time, well done.

DAVE: I'm psyched, man.

I can't believe I

pulled this sh*t off.

Looks like I do know

how to cook Indian food.

GORDON RAMSAY: Now,

Dave, for your reward,

each of our acclaimed

chefs will personally cook

their signature dishes for you.

You'll sit and enjoy a sumptuous

lunch at the chef's table.

Take advantage of

this special time.

Ask questions.

Get some ideas.

I couldn't ask for

a better reward, Chef.

GORDON RAMSAY: Good.

And, uh, one more thing.

Scott, you've also

got a complete set

of Demeyere cookware.

Yes?

Oh, cool.

GORDON RAMSAY: The

same cookware we've

been using in "Hell's Kitchen."

Nice.

This amazing set of

Demeyere cookware--

it's definitely a major hookup.

OK, losers, first

of all, Hell's Kitchen

is open for dinner tonight.

Whilst Dave's

enjoying lunch, you'll

be prepping for our

kitchen ahead of service,

and then get the

dining room ready.

Polish the silverware,

restock the bar,

and just get the

whole place set up.

Is that clear?

ALL: Yes, Chef.

GORDON RAMSAY: Yeah?

OK.

Upstairs.

Dave, congratulations.

Thanks, Chef.

GORDON RAMSAY: Well done.

Brilliant.

Here's my sauce.

There's no doubt in my mind

if that sauce was on my dish,

I would have won.

- Damn, that's a good mole.

f*cking awesome, isn't it?

But now I'm stuck

with the punishment.

JEAN PHILIPPE: Punishment

today is polishing silverware.

So here it is.

There we are.

KEVIN: Yeah.

JEAN PHILIPPE: There we are.

ARIEL: There was a

shitload of silverware.

I'm like, OK, do we

really need all of this?

JEAN PHILIPPE: That's good.

All right.

Yeah?

Have fun.

Hey.

- Hey, Dave how are you?

- Good.

How are you doing?

VIKAS: Congratulations.

Thank you.

JEAN PHILIPPE: Dave,

two other people

are going to be joining you.

Do you know whom?

The two other chefs.

No.

I don't know who's joining me.

JEAN PHILIPPE: Here they are.

Your sister and your fiancee.

Oh, no way!

We get to come back again.

Hi.

Hey.

Hi.

Hi, and congratulations.

DAVE: Thanks.

KEVIN: Knowing how close

I've just come to seeing

my family is really k*lling me.

And it really, really hurts.

What's to be done.

Congratulations.

- Yeah.

- Thanks.

It's so nice to see you.

- Oh, you too.

We've been just--

MCKAY: We're so proud of you.

ALISON: I knew that

he would make it far.

I just have to be focused.

Tonight is like pretty much

the biggest night ever.

FEMALE SPEAKER: You can do it.

I know you can.

You know?

DAVE: I'm with my family.

And plus, I get to have three

amazing chefs cook for me.

I couldn't ask for

a better reward.

VIKAS: We are doing a

dish from South India.

These are the curry leaves.

There are thousands

of cuisines in India

which grow around

these curry leaves.

Oh, my god.

Just smell them.

ARIEL: Kevin and

I were definitely

trying to get a peek at what

was going on in the kitchen.

It looks like they're

getting some one-on-one time

with the chefs, which

is very valuable.

MCKAY: The flavors are amazing.

DAVE: The meal

was a great treat.

It was so good.

THOMAS: You guys ready to eat

some authentic Mexican food?

[interposing voices]

- Absolutely.

DAVE: They get to see

Chef Ortega cook for me.

It was an honor.

THOMAS: My house

mole right here--

got about ingredients in it.

That is awesome.

ANNOUNCER: While

Dave and his guests

fill up on culinary

insight and mole,

Ariel and Kevin are getting

their fill of Jean Philippe.

JEAN PHILIPPE: I don't

want to rush you.

But then there is quite

a lot of prep to be done.

KEVIN: On top of

all this stuff, I

mean, Ariel and I, we still

have to finish prepping

for dinner service tonight.

JEAN PHILIPPE: He's

having a good time--

Dave-- huh?

ARIEL: Hm?

I can't see that far.

I'm nearsighted.

JEAN PHILIPPE: It looks amazing.

For real, it looks amazing.

DAVE: Chef Wong-- he knows

how to b*at his dough.

EDDIE: You know, the noodles--

we need to make it behave.

Right.

You gotta--

So we bend them, you know.

Yeah, I can tell.

You're b*ating the

crap out of it.

I was able to see that he

was a highly skilled chef.

And I'm sure it's

going to be delicious.

EDDIE: Congratulations.

Whoa, my god.

[interposing voices]

Thank you.

DAVE: This has just been the

best reward that anybody could

have won in "Hell's Kitchen."

MCKAY: Mm.

This is so good.

This is so great that you won.

And we get to do this.

KEVIN: Today, f*ring

up even more, you know.

Dave might have won a challenge.

But this guy right

here, Kevin, is

going to win "Hell's Kitchen."

Awesome to see you again.

Yeah.

Seeing my family makes me

know that I have to win,

not only for myself, but

I have to win for them.

- All right.

- Bye.

All right.

DAVE: I can change

our lives forever.

So this is the most

important service

in "Hell's Kitchen" history.

Oh, god.

There's no room for

failure tonight.

Got to do this.

Got to do this tonight.

Come on.

Come on!

ANNOUNCER: In less

than minutes,

Ariel, Kevin, and Dave,

will face the biggest

dinner service of their lives.

To get here, they

had to out-cook

of their competitors.

And now only one

dinner service stands

between them and a chance

at becoming Head Chef

at Araxi restaurant and bar.

OK.

Right.

Ariel, Dave, come here.

Right.

Right, right, right.

Tonight, two of you will

be moving on to the final.

Cook your hearts out

because you're that close.

It's really important

me right now

to find out who has the

strongest leadership qualities.

So, tonight, I'm going

to hand over the reins.

Each of you-- one of

you will have the chance

to run that hot plate.

Whew.

Now, just thinking

of my past experiences,

it can be somewhat

peaceful at the pass.

Shut your fat f*cking mouth.

Get in there!

Put it down!

I've never been upset.

I've never been unhappy.

And I've never walked out.

I can't take anymore.

And I've never thrown anything.

More f*cking plastic wrap!

f*ck off, will you!

Time to get serious.

Listen, tonight, when

I ask you to come

up and run the hot plate,

you're on your own here.

Assertiveness-- confidence-- you

run the kitchen, or the kitchen

runs you.

OK?

Yes, Chef.

- Yes, Chef.

- Good.

Excited?

ALL: Yes, Chef.

On your sections.

DAVE: Yes, Chef.

ARIEL: Yes, Chef.

Right, JP,

[clapping] let's go.

Open Hell's Kitchen, please.

Good evening, ladies.

How are you?

ANNOUNCER: Hell's Kitchen

continues to be the hot spot

in Los Angeles to dine.

And tonight is no different.

[interposing voices]

I'm excited about the food.

ANNOUNCER: As there are

only three chefs remaining,

sous chef Scott and Heather

will fill in where needed.

May the best chef win.

Let's go.

ANNOUNCER: The

pressure is definitely

being placed on Ariel,

Dave, and Kevin,

as Chef Ramsay tests their

ability to lead the kitchen.

OK, I'll get

the service going.

Once you've got the

service in your hands,

don't lose momentum.

OK, here we go.

Four covers, table --

one scallops, one tuna,

one risotto, one capellini.

ALL: Yes, Chef.

- Good.

How long, Kevin?

Right now.

Right now.

- Let's go.

- Two tuna.

Good.

MALE SPEAKER: Scallops

to the window.

How nicely cooked--

those scallops.

MALE SPEAKER: Thank you, Chef.

FEMALE SPEAKER:

Coming right now.

- Very nice-- that risotto.

- Thank you, Chef.

Service, please.

ANNOUNCER: The first appetizers

are leaving the kitchen.

We're moving fast.

MALE SPEAKER: Yes, Chef.

FEMALE SPEAKER: Yes.

GORDON RAMSAY: That's

the perfect start

for those appetizers.

Well done.

ANNOUNCER: And Chef Ramsay

is ready for one of the chefs

to try their hand

at running the pass.

GORDON RAMSAY: Kevin!

Yes, Chef.

Let's go.

Here we go.

Now, I'm handing

the reins over, yes?

Yes, Chef.

Tonight I do what

I've been doing--

run services.

- Stand up straight, please.

Yes, Chef.

Always-- you're in

front of everybody.

Yeah, it's not a

f*cking [inaudible]..

Let's go.

- Yes, Chef.

But try to do it a

little bit better.

Away now, guys.

Order in.

Order in, everybody.

Four covers, table --

one risotto, one scallop.

Heard!

MALE SPEAKER: Coming right up.

All right.

Let's go.

Right now.

There's your risotto.

Thank you.

Coming to the pass right now.

All right.

Let's go.

Let's go.

JP?

Good.

Let's go.

ANNOUNCER: Kevin is

off to a strong start.

Two scallops.

[interposing voices]

ANNOUNCER: However, tonight is

not just a test of leadership,

but quality control as well.

GORDON RAMSAY: Come on.

ANNOUNCER: And Kevin must

show that at the pass,

nothing incorrect gets by him.

He's about to face

his first test

as sous chef Scott substitutes

halibut for sea bass.

I want a halibut and a lamb.

I want a sea bass and a lamb.

Yes, Chef.

Sea bass you

can give me, Chef?

Sea bass?

Yes, I do.

Thank you.

Backs-- halibut--

sea bass.

Sauce for your halibut.

Everyone, let's go.

Yep.

Get-- is that a halibut?

- No.

- Yes, that is a halibut.

Can I get a sea bass?

Oh, my gosh, Chef.

I can't believe it.

- Thank you.

- Wow.

How did that happen?

I don't know.

I need three minutes

on the halibut.

Thank you.

As long as I keep

doing what I'm doing--

hustling, paying

attention, focus--

I think I'll be fine.

One sea bass-- one lamb.

How long to the window?

Five minutes, guys, or--

Five minutes?

Five minutes?

Really.

I'm asking him if he

needs to fire a fish.

Well, actually,

on that last table,

I can speed it up to, uh,

a minute and a half to two

minutes if everybody else can.

Uh, I'd like to leave

it at three if you could.

Three minutes.

Let's go.

Ariel started to

slow me down a bit.

OK, what are we at-- one

minute now-- one minute?

One and a half, Chef.

Let's go.

She was slow as hell.

Ariel, let's go.

Lamb, please.

Lamb right here, Chef.

You can't do this to me now.

Sorry, Chef.

Let's go.

KEVIN: Um, this isn't right.

Ariel had a lamb that the

temperature was overcooked.

So I can't serve something

like that, you know.

No.

Ariel!

Yes!

Do you have a

mid-rare, please?

That's medium.

I asked for mid-rare, please.

ARIEL: It is so

not f*cking medium.

It's ridiculous.

How long can you get me one?

seconds.

KEVIN: seconds?

But you have the reins, so

I'll give you another lamb.

Send what you've got.

Send what you've

got, please, yes?

All right, service.

Dragging one lamb, please.

Ariel, please, if you

need help, let me know.

I'm fine.

I'm dragging that lamb here.

We're in the sh*t here.

Let's go!

I can't cut this bone off.

If I cut this off, it'll

mess up the chop, Chef.

Go, thank you.

Can you, uh, please cut

the bone off these, please?

[interposing voices]

I'm doing the chop, Chef.

Come on.

I need those lamb.

Ariel, you're k*lling me.

Get out of this rut.

Let's go.

It's ruining the chop.

They're all like that, Chef.

She just started

falling apart.

Ariel, do you have

another lamb, please?

I-- I can't serve that.

I told you.

That's what I was trying to

say-- is that it's ruining

the chop if I cut--

Can you just give me

another one, please?

ARIEL: Yeah.

KEVIN: Right away.

Right away.

ARIEL: Kevin kept

sending it back.

And that was pissing me off.

Trying to tell you that.

GORDON RAMSAY: We're dragging.

Let's go!

Where's the lamb?

That's why I

didn't cut it off.

f*ck.

ANNOUNCER: With Ariel

stalled on the lamb,

no food is reaching the diners.

I'm getting hungry, for sure.

ANNOUNCER: And time is

running out for Kevin

to impress Chef Ramsay.

Kevin, get a grip now.

I'm going to get

pissed off with you.

Come on.

Get a grip.

KEVIN: I mean, if Ariel wants

to f*ck me over tonight,

you can't.

You cannot do it.

All right?

I need you tonight.

How long, Ariel?

How long?

Five minutes, Chef.

KEVIN: Cook a little faster.

I'm tired of f*cking

getting pushed around.

So you will wait.

And you will be fine with it.

Ariel, one lamb right now.

Right now, please.

Five minutes, I said.

What?

I'll give you this

one right here, Chef.

I mean, Ariel, f*ck.

I mean, it's lamb--

that's all you got to do.

It's easy over there.

It just f*cking pisses me off.

Come on.

Where's the sauce?

Don't do this to me.

It's up there, Chef.

Well, where is it?

It's not there.

Have the manners to

check next time, madam.

Where's my f*cking lamb sauce?

She's just all over

the place, you know.

And it was driving

me f*cking nuts.

Sauce.

Service.

Go, please.

And good.

Well done.

Off you go.

- Thank you, Chef.

Right.

Dave, let's go.

You're on the hot

plate, big man.

Cool.

I'm going to run the kitchen.

The kitchen's not

going to run me.

OK, guys.

Table of four-- one scallop,

one tuna, two risotto.

I have leadership qualities that

Chef Ramsay hasn't seen yet.

I need that asparagus

with seasoning.

Let's go, Heather.

Come on!

ARIEL: When Dave took over

the pass, it was very intense.

Use a wooden spoon.

Come on.

What are you doing?

Use a wooden spoon.

Watch it.

Tuna and two risotto.

I've been waiting!

Let's go!

Come on!

Whoa.

It was like, whoa.

Wow, this is a side

I've never seen of Dave.

Chef Scott, clear

down this sh*t now.

Chef Dave?

Quiet for a second, JP.

DAVE: I have to

clear your sh*t down.

Let's get those appetizers up!

MALE SPEAKER: Two tuna.

ANNOUNCER: Dave's

aggressiveness--

Bring it up!

Let's go!

Coming to the pass.

ANNOUNCER: --has food

moving out of the kitchen.

Let's get this

out of here now!

ANNOUNCER: And the

customers are happy.

It's very nice.

ANNOUNCER: But he's about to

get his first quality control

test as sous chef Scott

substitutes spinach

puree for the asparagus puree.

Two risotto!

Let's go!

OK, two risotto-- here

it comes-- in my hand.

Yep.

Let's go.

No.

And stop.

Come here, come here.

sh*t.

You have got to run the kitchen.

You just sent out

two f*cking risotto.

There's not an ounce

of asparagus anywhere.

And it was done with

a spinach puree.

You've got to taste, Dave.

Yes, Chef.

I thought it tasted

a little off.

But in the moment, I

just couldn't tell.

Come on, Dave.

Bounce back.

You've got to bounce back.

Come on.

ANNOUNCER: Dave has

failed his first test.

But another sabotaged

dish is already

making its way up to the pass.

Two tuna.

GORDON RAMSAY:

Focus on your dish.

Focus on your dish.

Focus on your dish.

Yes?

.

Go.

Come on.

Come on.

Dave.

Come here.

Come here.

You're not

concentrating with me.

the tuna was no sear.

There's no sesame

seeds on there.

It was just rolled in herbs.

You've got to look

at what you're doing.

I put it smack

down in your hands.

And you didn't notice.

Get a grip.

Come on.

- Yes, Chef.

- f*ck!

DAVE: I really need

to get it together.

And I know I'm a great chef.

And I know I'm a great leader.

So I just got to

stay in control.

I'm learning.

But I'm not giving

up on you, Chef.

Don't you dare.

Yes?

[inaudible] away, Chef.

Well, come on then,

I want to hear you.

Don't start sinking

into the quicksand.

Let's go.

- No, Chef.

Let's go.

DAVE: Where's my tuna and two

scallops or a truffle salad.

Let's go!

Tuna salad, right here.

Well, Chef, this--

this tuna's cold.

GORDON RAMSAY: Scott, reheat

this tuna a little bit.

It's too stone cold, please.

Yeah.

Well spotted.

Good.

Let's go.

Where's the halibut?

Halibut in my hand--

coming right up.

Good.

Let's go.

The halibut sauce.

Garnish for two risotto, Chef.

Thank you.

There's no salt

on this asparagus.

GORDON RAMSAY: Good.

That's good management.

Excellent.

You need more salt

on the potatoes.

Good.

Well spotted.

Well spotted.

That's better now.

DAVE: I felt as if I

really got into my groove.

Let's get this out of here now.

ANNOUNCER: Despite failing

to spot two sabotaged dishes,

Dave has rallied.

- Go on table .

ANNOUNCER: And an hour and

a half into dinner service,

diners are enjoying

their entr es.

FEMALE SPEAKER: Mmmmm.

It melts in your mouth.

That's good.

OK.

Good.

Right Head up.

OK.

Good.

Back in your section.

I feel good about it.

I could do better

next time, Chef.

- Let's go.

- I'm learning.

GORDON RAMSAY: Right.

Ariel, let's go.

ARIEL: I am going to try

my best to keep my cool

and run this pass.

I cannot fail.

If I fail, I go home.

- OK.

Just get familiar

with the orders first.

What's going on?

We're f*ring that one now, yes?

Yes, Chef.

All right.

Listen up.

Order in!

Four covers, table .

Entr es-- two halibut,

one chicken, one lamb.

- Yes, Chef.

- Yes, Chef.

Good.

Good.

ANNOUNCER: Ariel is in

command of the kitchen.

But she's about to receive her

first test from Chef Ramsay

as sous chef Heather

substitutes parsnip

puree for mashed potatoes.

Good.

Mashed potato.

Thank you.

GORDON RAMSAY: Happy

with everything, yes?

Yes, Chef.

OK, here we go.

And, stop.

What did that taste of?

Come one.

It needs more cream, Chef.

No.

That is parsnip puree.

Come on.

It didn't even occur to me

that that wasn't even potato.

You have to taste everything.

It's so important.

Gotta get a grip.

Difference between a mashed

potato and a parsley puree

is f*cking night and day.

All right, guys.

Come on!

I need those entr es!

Right behind.

ANNOUNCER: Despite failing Chef

Ramsay's quality control test--

Pick up, please.

ANNOUNCER: --Ariel is

pushing out entr es.

But another sabotaged

dish is making its way up

to the pass as sous

chef Scott substitutes

a salmon for a sea bass.

Sea bass.

What the hell is--

why do we have a salmon

with sea bass garnish on it?

Good.

Salmon doesn't

get the sea bass?

I thought that's

what went on it.

Look at me.

Now you're working out.

Well spotted.

Come on.

- Thank you, Chef.

Let's go.

Salmon was completely

blanketed by the green olive.

You would have never

known that that

was salmon underneath there.

Well spotted on that salmon.

Thank you, Chef.

ANNOUNCER: Ariel has passed

this quality control test--

OK, here we go.

ANNOUNCER: --and is determined

to keep the kitchen moving.

Order in-- two

risotto, two scallops.

After that, table ,

one scallop, no bacon.

One truffle salad

dressing on the side.

Yes, Chef.

ARIEL: After that, entr es--

one vegetarian, one

halibut, one lamb--

KEVIN: Oh, my god.

She's yelling out

all these orders--

Come on, let's go.

KEVIN: Trying to get organized.

Come on, guys!

I need those appetizers.

One risotto--

all in the window.

I really have no

idea where she's at.

Kevin, come on.

I need those scallops.

She's telling me

too many things.

I was confused.

And I know that I was

trying to understand.

Can I go entr es, Chef Scott?

Chef Heather, three

on the entr es?

- Three minutes.

- Kevin.

Kevin.

She's the chef.

You should be asking

her, not Heather.

It's your call, not theirs.

Yes?

ARIEL: Yes, Chef.

GORDON RAMSAY: Kevin's

telling Heather.

Kevin tells Heather nothing.

ARIEL: All right.

You tell Kevin what you want.

I just don't know

what she's doing, so--

Dude, I swear to God--

I f*cking swear to God, Kevin

was trying to make me look

like a jackass in the pass.

We're going to get

f*cked again, guys.

Ariel, what are we sending?

I need these appetizers first.

I said that, guys.

GORDON RAMSAY: It's

not difficult, Ariel.

You've got to

coordinate the sending.

Yes, Chef.

Risotto, urgently!

Scallops, urgently!

Come on.

Let's go!

I can bring the

two risotto whenever

the scallops are ready.

- Yeah.

I can fire them right now.

Kevin was just dragging--

like, dragging.

Come on.

Risotto is ready.

I don't know what to do.

Too f*cking relaxed.

You're ready.

He's not.

Ariel, you're running it.

But they're running you.

Come on!

ARIEL: Chef Ramsay's

yelling at me.

I don't know what to

think at this point.

Because I've lost

control of the kitchen.

Your timing's been sh*t.

You may make her look stupid.

You're not going to

make me look stupid.

No, Chef!

I want the scallops and

the risotto at the same time.

KEVIN: Yes, Chef.

- That's what I want!

Hurry up!

ARIEL: I know this

isn't good enough.

So I need to pick up the pace

and take control of the kitchen

as much as I can by myself.

I need two scallops, two

risotto-- all together, guys.

Two risotto coming

right up, Chef.

We don't have two scallops.

Come on, Kevin.

Bring me stuff at the same time.

This is bullshit.

Kevin was dragging on purpose

when I was in the pass,

I f*cking swear to God.

Why are they taking so

long to cook the scallops?

ARIEL: Mr. Kevin,

who has everything

perfect all the time,

and now all of a sudden,

he can't fire scallops on time?

Bullshit.

Come on.

Now where are my two scallops?

How long?

I fired them when

you told me-- a minute.

Ariel's leading qualities--

I'm not quite seeing it.

She wasn't

communicating with us.

Chef, they're coming right now.

Come on, Kevin.

Now I'm dragging the scallops.

KEVIN: Scallops

coming up right now.

ARIEL: Oh, no.

I need one more scallop fired.

What is this, Kevin?

One more scallop fired, Chef.

Kevin, I'm dragging

that scallop.

Well, I'll fire at

the same time then.

It's cooked.

- All right.

Thank you.

- Great.

Go.

Complete.

Complete right here.

GORDON RAMSAY: OK, good,

back on the section.

Scott, back on the

hot plate, please.

All done.

Desserts and , please.

Let's go.

KEVIN: The smallest

little mistake, I think,

is going to be the

difference between moving

to the final round

versus going home.

GORDON RAMSAY: Service, please.

Let's go!

Yeah!

I was a fighter.

So there's no way in f*ck

I should go home tonight.

Come on, guys.

Last table.

Come on!

ARIEL: I want this so bad.

I want to be in the final two.

And I want to win

"Hell's Kitchen."

GORDON RAMSAY: Go.

Complete.

Good.

FEMALE SPEAKER: This is so good.

OK.

The real test this evening

was on the hot plate--

not bad-- a good performance.

You all had your ups and downs.

I'm facing my toughest

challenge so far.

This is not easy for me.

And it's not going

to be easy for you.

Each and every one of you,

tell me the one person

that you think does

not belong in the final

of "Hell's Kitchen."

Think hard, and come back to me

with one individual you think

doesn't qualify to

go into that final.

Got the message?

ALL: Yes, Chef.

Well done tonight.

Off you go.

KEVIN: Thank you.

DAVE: Boy, this is difficult.

I don't know who should go.

I don't know who I'm

supposed to go after.

I'm completely lost right now.

What do we do?

ARIEL: And I just

asked Kevin, did you

drag those scallops on purpose?

Come on, let's go!

seconds.

ARIEL: I don't feel like

Kevin had my back on the line.

And you need that.

This is a competition

of f*cking skill,

not f*cking cheating.

I think Ariel did the worst.

You know, ultimately it

was her communication

skills that f*cked us all up.

I worked as hard as I could

to make it work for everybody.

When Ariel went up,

she didn't do so good.

but at the same time,

Kevin might have,

like, not tried his hardest.

Maybe he was trying

to drag her down.

Such a hard decision to make.

[sighing] Kevin,

Ariel and Dave.

I can see each one

of you at the Araxi.

Kevin, who should not

advance to the final?

I feel that Ariel should not.

GORDON RAMSAY: Ariel?

KEVIN: Yes.

Why?

She has been on the

chopping block a few times.

I don't feel she's

quite there yet.

GORDON RAMSAY: Uh, Ariel?

Yes, Chef?

Who should not advance

to the final, and why?

There was one person

tonight when I was at the pass

that I didn't quite

feel fully had my back.

And I-- I believe that

was Kevin tonight, Chef.

Uh, Dave, who should not

advance to the final, and why?

Tonight during

service, I felt most lost

when Ariel was up at the pass.

I believe it should be Ariel.

GORDON RAMSAY: Each and, uh,

every one of your answers,

um, hasn't helped me.

This is a very tough call, guys.

So I want to ask you

one more question.

Kevin, why do you belong in

the final of "Hell's Kitchen?"

I belong in the final

because I am a very strong

person at everything I do.

And when I set my

mind to it, there's

nothing I can't accomplish.

Can you run the

Araxi restaurant,

or will the Araxi run you?

I Can run the Araxi

restaurant, Chef, for certain.

Ariel?

I have grown so much.

I know I have the qualities

that it takes to lead a kitchen.

I'm young, creative, and

I have a lot of potential.

And I will run the

Araxi restaurant, Chef.

Dave?

I think I deserve

to be in the final

because I've led myself

throughout this competition.

In "Hell's Kitchen,"

I've grown tenfold.

And I--I can run a kitchen.

The kitchen won't run me.

OK.

It's now time to find out who

is advancing to the final.

This has been a

very tough decision.

The first person advancing

to the final is Dave.

Congratulations.

(WHISPERING)

Congratulations, Dave.

The second person advancing

to the final is Kevin.

Congratulations.

Thank you, Chef.

Thank you very much.

Job well done.

(WHISPERING) Good luck.

It was a pleasure, guys.

Good luck.

Madam, three seconds, please.

Yes, Chef.

GORDON RAMSAY: The

level of ambition,

and drive, and

passion you showed

since your time in

"Hell's Kitchen"

has been extraordinary.

Thank you, Chef.

Keep your jacket as a

simple reminder of everything

you've accomplished

inside "Hell's Kitchen."

Thank you, Chef.

Bye, guys.

[interposing voices]

ARIEL: good luck.

Have fun.

ARIEL: I'm disappointed.

I really, really

wanted to win this.

Ladies, good job.

ALL: Yes!

GORDON RAMSAY: Congratulations.

ARIEL: Learning from Chef Ramsay

is such an amazing experience.

I mean, he seems like he's

just this crazy, mean guy

when he's on the line.

GORDON RAMSAY: Would you

send that lamb if you were

standing at Araxi restaurant?

Tell me!

No, Chef.

But all he wants to

do is make you better.

GORDON RAMSAY: Ariel, that

fish is cooked perfectly.

Well done.

ARIEL: I feel that

I did prove myself.

I just want to

blossom from here.

And I know I will be successful.

I know it in my heart.

And I-- I owe it

all to Chef Ramsay.

Kevin and Dave,

congratulations.

Both of you have gone to

hell and back to get here.

And you so deserve

to be in the final.

Woo!

I can't believe it.

I'm just blown away right now.

GORDON RAMSAY: Now you know damn

well you still have the biggest

challenge in front of you.

KEVIN: I'm just ready.

I am in it to win it.

There is no denying me.

The person who

performs the best

will become the next

Head Chef at the Araxia

restaurant in Whistler.

Right Now, there's

one more thing.

DAVE: Whoa!

What is going on?

You have

minutes to get ready.

Go and get changed

because there's

a limo waiting for both of you.

Oh, no!

[laughter]

ANNOUNCER: Next time,

on the season finale

of "Hell's Kitchen,"

it's the self-confident

family man and country club

chef from Connecticut, Kevin--

KEVIN: I am going

to win this thing.

ANNOUNCER: --against the

one-armed bandit and executive

chef from San Diego,

California, Dave.

I'm going to take

this thing all the way.

ANNOUNCER: Their former

competitors are back to help.

A lot of pressure.

ANNOUNCER: But at

dinner service--

Show time.

ANNOUNCER: --when both

chefs push too hard--

Don't leave me hanging now.

Come on!

You're k*lling me.

ANNOUNCER: --will their

brigades push back?

Damn it, Amanda.

He can go f*ck off.

KEVIN: It's like

she doesn't care.

ANNOUNCER: Will they

sabotage the service?

I'm gonna bring the pain.

Everything has to be perfect.

Just give me it.

It's full, bro.

Oops, you dropped it.

Looking like a horse's ass.

That's your problem.

- Come on, man.

Get it together.

ANNOUNCER: Which chef

will rise to the occasion?

You're k*lling him, guys.

ANNOUNCER: And who will

win the most competitive

"Hell's Kitchen" finale?

This is my life on the line.

ANNOUNCER: Find out next time--

- This is monumental.

It's all or nothing.

ANNOUNCER: --on the conclusion--

Please, Chef Ramsay, pick me.

ANNOUNCER: --of

"Hell's Kitchen."

[music playing]

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