Hell's Kitchen 1x1

1. This is Hell's Kitchen,

2. a hot new restaurant in theheart of Hollywood, California.

3. This is incredible.

4. Well, cheers.

5. Cheers.

6. These 12 people have just arrived

7. and are ready to prove to chef Ramsay they have

8. what it takes to beAmerica's next great chef.

9. Hi.

10. Hey Jessica, how are you?

11. They've comefrom all over the country

12. with varied experience, but theyall have one thing in common.

13. Food is their passion.

14. I'm Jess, I'm a headhunter.

15. I've always loved to cook and this is just

16. an amazing opportunity toactually make my dream,

17. of owning a restaurant, actually come true.

18. Oh my gosh.

19. My name is Dewberry andl'm a baker by profession.

20. My love of food is southern.

21. Andrew is an office assistant in New Jersey.

22. At just 24, he alreadyhas 10 years of experience

23. in the restaurant industry.

24. I've had two dreams for my life.

25. One of which was to either be a state

26. senator, the other of whichis to own a restaurant.

27. Wow.

28. And if all else fails, welcome to politics.

29. Beautiful.

30. Ready for hell?

31. I'm ready for heaven, what are you talking about?

32. Ladies and gentlemen, come closer.

33. Gather around, please come closer, thank you.

34. Jean Philippe is the trusted

35. maitre d' at one of chefRamsay's restaurants in London.

36. He's been flown in to run the dining

37. room here in Hell's Kitchen.

38. My name is Jean Philippe,I'm the maitre d'.

39. Soon you will meet Gordon Ramsay.

40. Right now, let meintroduce her to your sous

41. chefs, Mary Ann and Scott.

42. We're chef Ramsay sous chefs, that means

43. we're his second-in-command.

44. You will be tested on everything it takes

45. to run a successful restaurant.

46. In fact, your first test begins right now.

47. Chef Ramsay has asked that each of you

48. prepare your signature dish, a dish that says

49. something about who you are.

50. Chef Ramsay will be here in 45 minutes.

51. The kitchen is right behind you.

52. What are you all waiting for?

53. Let's go!

54. This test will bethe contestants first shot

55. at impressing chef Ramsay.

56. Making the perfect dish is crucial this early

57. in the competition.

58. It was scary to make your signature dish,

59. and everybody just had this look like a deer

60. caught in the headlights.

61. Is there a set of knives for everyone?

62. Is this one taken?

63. Yep.

64. OK, I have to find a set of knives.

65. I'm Wendy, from Millburn, New Jersey.

66. I think Gordon's going to love the fact

67. that I'm a perfectionist.

68. With fine dining, it's all about the details.

69. I will do my best to do everything

70. exactly the way he wants it.

71. And this is something that should reflect you.

72. Something that's going to impress Gordon.

73. I'm Elsie, and I'mfrom Maywood, New Jersey.

74. I need a Band-Aid over here.

75. Are you OK?

76. Yep.

77. I am a mother of three anda step mom to three others.

78. As excited as I am, I'm terrified.

79. I've never worked alongside of a chef.

80. What the hell am I doing?

81. All right, guys, 10 minutes.

82. Watch your back, hot, hot, hot, hot.

83. Mary Ellen is a bartender

84. who is fed up with her joband hopes Hell's Kitchen is

85. the ticket to her dream.

86. My signature dish is the endive salad

87. with toasted walnuts.

88. I love endives.

89. I love the bitiness to it.

90. I would like it to do yourplating on that front line

91. up there.

92. Come on, guys, two minutes.

93. My name's Michael, I'mfrom Hollywood, California,

94. and I'm a dedicated chef.

95. To be able to work with Gordon Ramsay,

96. and have him as my chef, is—

97. it's the opportunity of a lifetime.

98. Head's up, everybody.

99. Let's go, hurry it up.

100. The time hascome for the competitors'

101. first encounter with chef Ramsay and

102. his legendary high standards.

103. They have no idea what they're in for.

104. I'm Gordon Ramsey, welcome to Hell's Kitchen.

105. Whose is this?

106. Andrew, chef Ramsay.

107. Andrew, step forward.

108. And what is it?

109. It's called Andrew's absolute penne.

110. Andrew's absolute penne.

111. Correct.

112. That is absolute dog shit.

113. Have a little taste.

114. Could use some salt.

115. You think you're smart, yeah?

116. I have my moments.

117. And how long have you been cooking?

118. About 10 years.

119. What a waste of 10 years.

120. Get back in fucking line.

121. Whose is this?

122. It's mine.

123. There's nothing cooked.

124. I love endives.

125. I thought, 45 minutes the kitchen,

126. you'd have come up with something a little bit

127. more exciting than that. - It's very boring.

128. Explain to me what it is, please.

129. This is fried rice with Chinese sausage.

130. Chinese sausage?

131. Had I known you were coming,I would have put lobster in it.

132. You knew I was coming.

133. Whose is that?

134. Jimmy.

135. Step forward, big boy.

136. And just explain to me what it is?

137. Pan-seared chicken breaststuffed with portobello

138. mushroom and goat cheese.

139. It looks like a dehydrated camel's turd.

140. Yes, sir.

141. What's all that on the side, here?

142. That's the tops of the carrot.

143. Taste them.

144. Quite bitter.

145. Quite bitter?

146. I guess you want me to eat that.

147. Hold out your hands.

148. There you go.

149. All right, stand back.

150. Excuse me.

151. It's dry, overcooked on theoutside, raw on the inside.

152. Back in line.

153. Thank you.

154. And whose is this?

155. That's mine, chef.

156. What is it?

157. It's a seared rare tunawith some hot and cold sesame

158. noodles.

159. And, first name?

160. Ralph.

161. Why the hot and cold noodles?

162. Because they go good with the tuna.

163. The tuna's got a little spice to it.

164. So a little cool with the noodle,

165. but it's got a little flavor to it.

166. And you work professionallyin the restaurant?

167. That's true.

168. And what position are you?

169. The number one.

170. You're the number one?

171. With that shit?

172. Back in line.

173. I knew it was my turn.

174. I started to flutter and sweat.

175. Jesus.

176. As we were all lined up,

177. I just got, like, really, really faint.

178. There was just this overwhelming, like, oh

179. my god, I made turkey tacos.

180. Whose

181. Whose are these?

182. It would be mine.

183. Could you just explain to me what it is?

184. Tacos with turkey meat.

185. Who are these for?

186. My children.

187. Your children.

188. They're still alive?

189. First impressions, it looks disastrous.

190. But actually it's not bad.

191. Not bad.

192. Thank you.

193. I was thrilled that he didn't spit it out.

194. I was very happy.

195. And whose is this?

196. It's mine, chef.

197. And first name?

198. - Dewberry. - Blueberry?

199. Dewberry.

200. Oh, Dewberry.

201. Yes.

202. And this is what?

203. It's a baked spaghetti.

204. I thought, oh

205. my god, he's going to kill me.

206. It's completely overcooked.

207. Is it.

208. That's just like children's food.

209. Really bad.

210. Thank you.

211. Bloody hell.

212. It's mine chef, Chis, executive chef.

213. Executive chef?

214. Executive chef.

215. Could you just explain to me what it is?

216. Salmon roasted on a plank of cedar.

217. I think you're a plank.

218. Well, I don't reallyknow what that means, chef.

219. Plank means an idiot.

220. Why is it raw on the bottom?

221. Well it's medium rare.

222. That's how I would eat my salmon.

223. You need to clean your glasses, it's raw.

224. I wouldn't agree, chef.

225. Let me tell you something—

226. and listen to me—

227. you've got a lot tolearn, so be a good plank

228. and get back in line.

229. Thank you, chef.

230. Your first name?

231. Jeff.

232. This is extremely important.

233. I quit my job for this.

234. - Actual sauce is quite nice.- Thank you.

235. Mushrooms are a little bit salty.

236. Steak, overcooked.

237. One out of ten.

238. Shit.- That'd be mine, I'm Jessica.

239. Jessica.

240. Those are soft shell crabs cooked slightly

241. Cajun style with a spicy aioli.

242. Aioli's very hot.

243. Cut out the—

244. you, know off the eyes, the gills.

245. I like hot things.

246. Some people might not, andl guess you're one of them.

247. It's burning my mouth off.

248. The spices a far too bloody hot.

249. Back in line.

250. Whose is this?

251. - Michael. - What is that?

252. Scallops. Have you left the—

253. The roe, sir?

254. The roe.

255. Do you like that? - I do—

256. I don't though.

257. Personally, I don't, but I keep it on there, yes.

258. I can't hear a word you're saying.

259. I said yes, I like—

260. You do, you don't.

261. You keep it on, or what?

262. Come here, let me tell you something.

263. Come here come here.

264. There we go, let's do this together, shall we?

265. - No— all right.- Our fellow eating this shit.

266. Eat that.- Can I put it in here, though?

267. You can put it wherever you wish.

268. Excellent.

269. Talk to me.

270. It's really not that bad, chef.

271. Let me tell something.

272. You've got a palate like a cow's backside.

273. That is disgusting.

274. Get back in line.

275. Last one, let's hope there'ssomething semi-decent in here.

276. First name?

277. Carolann.

278. And this is?

279. Chicken Parmesan.

280. I'm dying inside— dying—

281. because I'm not a chef.

282. How long have you been cooking?

283. I haven't really had any experience.

284. Never?

285. You look like you've justcome out of a restaurant.

286. Presentation's quite simple.

287. It looks appetizing, and it's not too crowded.

288. The chicken's very moist, itactually tastes quite nice.

289. This lady knows how to cook chicken.

290. She's not even a chef.

291. There's very little promisehere, very little promise.

292. But I've said I can makeanyone into a master chef,

293. and you will not embarrass me.

294. The one of you who excels the most

295. can win your dream restaurant.

296. If you screw up or youscrew me, you're history.

297. The aspiring chefsare divided into two teams.

298. On the blue team is Andrew, Mary Ellen, Jessica,

299. Wendy, Ralph, and Michael.

300. On the red team is Jimmy, Elsie, Dewberry,

301. Chris, Carolann, and Jeff.

302. Take a piece of advice.

303. Be prepared for anything and everything.

304. All right everybody, follow me.

305. We're going to take youover to the dorms right now.

306. Chef Ramsay wants everybody in the dining room in 30 minutes.

307. Oh my gosh!

308. The competitors will be living in dorms located only

309. steps away from the kitchens.

310. I didn't expect it to be sonear to where we'll be working.

311. - I love my— - You can teach me.

312. I'll do yoga with you all, though.

313. After witnessing all those dishes,

314. I started to panic inside.

315. The thought I'd actuallyopen and run a restaurant

316. with this bunch, how onearth that's going to happen,

317. I'll never know.

318. Let's go, let's go, let's go.

319. With no time to rest since they first

320. arrived in Hell's Kitchen, it's back to the dining

321. room for both teams.

322. I mentioned to you aboutbeing ready for anything

323. and everything.

324. And guess what?

325. Tonight, Hell's Kitchen is open.

326. Only hours afterarriving in Hell's Kitchen,

327. and having very little time to settle in,

328. the group has learned therestaurant is opening tonight.

329. At the end of our service, there will be a losing team.

330. One person from that team is going home.

331. When you go, you'll betaking your dream with you.

332. We're not going to be fuckingcooking standing here, are we?

333. Let's get in the kitchen.

334. Red team, left.

335. Blue team, right.

336. Chef Ramsay sprung onus, that the restaurant was

337. actually going to open tonight.

338. I literally just want to throw up.

339. Hell's Kitchenis like no other restaurant

340. in the world.

341. It's been built with twostate of the art kitchens.

342. One for the blue team, and one for the red team.

343. The dining room is divided equally,

344. with the blue team serving the blue tables,

345. and the red team serving the red tables.

346. It's a fairly straightforward recipe.

347. Each team is assigned a sous chef

348. to guide and consult their teams,

349. but not to cook for them.

350. It's a crash culinary course.

351. Good decision to use your fingers, very good.

352. We had to learn five starters—

353. - Gonna roast off the bones— Five entrees—

354. Get your gutting boards out.

355. Five desserts, in a couple hours.

356. This is a problem.

357. A convection oven is an oven that has a fan.

358. Most of these people havelittle or no experience.

359. I would rather be on a team with dishwashers.

360. At least they know how a kitchen works.

361. I may need a littleexplanation on the greens.

362. I would have never imagined myself here.

363. Winning a restaurant would change my life.

364. I want it more than a lot of them in there.

365. As the teams prep in the kitchen, the restaurant's

366. 35-person staff, waiters, hosts, and valets,

367. ready Hell's Kitchen for its grand opening

368. in just 15 minutes.

369. Tonight's a big night,

370. and you've got to rememberone crucial thing.

371. Running a successful restaurantis not just about good food.

372. You need bloody good serviceto complement the food,

373. and you need bloody good foodto complement the service.

374. Clear?

375. Yes, chef.

376. Ralph.

377. Yes?

378. You're a waiter.

379. Jeff, you're a waiter.

380. Jeff and Ralph, in the dining room

381. now, Jean Philippe is waiting for you.

382. - Good luck, Ralph.- Quick, he's waiting for you.

383. When I say now, it means fucking now.

384. Blue team and red team, good luck, because you're

385. going to need it.

386. Let's go.

387. Thank you, chef.

388. Thank you, sir.

389. I can't believe that I got called to be

390. on the front of the house.

391. I think if I was in the kitchen, I'd certainly

392. be able to help a little bit more

393. than I can from the dining room.

394. Where the heck are my tables?

395. I'm trying to figure out this dining room.

396. I was a little bitrelieved that was putting

397. me into the dining room.

398. I'm very good with people.

399. I deal with people for a living.

400. You're just about up to temperature.

401. All right, guys.

402. Five minutes until we open.

403. Yeah, there we go, that's good.

404. A B C, got it.

405. My ambition is to extractthe best out of them,

406. push them to the limit.

407. When I say, five minutes on the hot plate,

408. it means five minutes on the hot plate.

409. So I just want to see no panic, no wimps, no tears, no blood,

410. just pure concentration.

411. OK, guys, the doors open.

412. Ralph and Jeffalready have their first tables.

413. Good evening, ladies, how are you tonight?

414. Are we ready to order this evening?

415. Yeah, the Caesar salad.

416. I'll try the spaghetti with Maine lobster.

417. You're in good hands.

418. Thank you very much.

419. The big moment has arrived.

420. Chef Ramsay is about to see whathis aspiring chefs are made of.

421. I have a ticket please, yeah.

422. Absolutely.

423. Now, disappear.

424. Yeah, sure.

425. Blue kitchen, on order four, covers table 22.

426. One risotto, two spaghetti, one soup, no cheese.

427. Yes, chef.

428. That was pathetic.

429. That was absolutely pathetic.

430. I call out the firstticket, the big excitement,

431. and you stand there like five wimps.

432. Five bloody wimps.

433. I'll start again.

434. Four, covers table 22, one risotto, two

435. spaghetti, one soup, no cheese.

436. Yes, chef!

437. Thank you.

438. Oh, am I handing these to the chef,

439. or am I just dropping them?

440. No, you need to say, chef, order, I need a ticket—

441. Ticket, please.

442. And leave the ticket on top.

443. No, you need to give it by hand.

444. Give me the fucking ticket.

445. With orderspiling in for both teams,

446. in the red kitchen, it's time for, Elsie

447. who is used to cookingat home for her six kids,

448. to present her first dishfor chef Ramsay's approval.

449. I prepared the first risotto.

450. I just hope I can make him proud.

451. Can I have—

452. what is that?

453. Hello.

454. What is that, Elsie?

455. What the fuck is that?

456. It was just like, oh my god.

457. Just hold on, hold on.

458. Now, come on, what is that?

459. Okay, Elsie, this is crap.

460. This is crap.

461. What is that—

462. come on.

463. Fucking hell.

464. Calm down, you're fine.

465. Come on, start it again, yeah?

466. When I saw him toss the dish in the garbage,

467. I was terrified.

468. We've got to come together.

469. An hour into serviceand neither the blue tables nor

470. the red tables had been served.

471. And one of Ralph's blue tablesis starting to get restless.

472. I think the other tables might be getting

473. service quicker than us.

474. Believe me, there isnobody going before you—

475. as soon as yours is—

476. I'm going to go talk to thechef to get an exact, accurate

477. time out of his mouth.

478. With the blue team'scustomers already on edge,

479. the pressure in the blue kitchen is mounting,

480. and Michael has a problem.

481. So, yeah, I have no lobster pasta.

482. I called out like, four or five times.

483. Blue kitchen, one risotto, two spaghetti.

484. Chef?

485. How long, please, Michael?

486. No lobster pasta.

487. We didn't have this morning—

488. I don't know that we got—

489. - Just answer me, yes or no?- Yes chef, we do.

490. There you go, straight to thefucking point, then move on,

491. next question. Have we got spaghetti?

492. Yes, chef!

493. So why do we have to take it off?

494. We don't, chef.

495. Yeah, that's the sigh of a lazy restaurant.

496. Yes, it is.

497. And you want to take off one of your dishes?

498. No chance.

499. Get the fucking lobsters cooked.

500. - Right away, please. - What do you need?

501. I'll get the water, you get the lobsters?

502. I've always extracted thebest out of individuals,

503. because I've pushed them to the absolute max.

504. That's how you get perfection.

505. Ralph, come on.

506. Ralph, give us the food, please.

507. You want to go to the chef, you know where the window is,

508. you can go speak with him.

509. They were hungry, they weregetting a little cranky,

510. and there's nothing too muchl could do at that point.

511. I'll go with you and speak with the chef.

512. They said they want to go to the chef,

513. I said, go knock yourselfout, it's right there.

514. Will you get his attention, please?

515. Two salmon, well done— can you just shut

516. the fuck up for 30 seconds?

517. Two salmon, well done, one lamb, one Wellington.

518. Yes?

519. Can we just get some olive tapenade?

520. Something to munch on?

521. Just ignore these bimbos.

522. Hey, Scott.

523. Yes, chef?

524. Two salmon, well done, yes?

525. Hello?

526. Nobody will listen to us.

527. Wondering where her fucking food is.

528. Do you get it?

529. Service and standards are far more

530. important than some fucking bimbo.

531. Why would anyone say—

532. And then he told thepeople back to ignore us.

533. That's so impolite.

534. One hour and20 minutes after opening,

535. and some of the red tables have finally

536. received their starters.

537. Now the red kitchen firstentrees are about to go out.

538. All that's left is a piece ofsalmon for the most experienced

539. chef on the red team.

540. Chris.

541. Yes chef?

542. Come here.

543. You're an executive chef, right?- Yes, chef.

544. Yeah? What do you think of that?

545. It's a little fucked up, chef.

546. Sorry, I told youfucking earlier— hello—

547. and you knew it was fucked up, yeah?

548. And an executive chef doesn'tserve shit like that, do they?

549. No, you apologize—don't you do it again, OK?

550. I haven't gotten where I am today without having skills.

551. I think Gordon recognizing my talent

552. is going to come with time.

553. Send the whole fucking table back, yeah?

554. The executive chef has just sentme an overcooked piece of shit.

555. Chris has a huge chip on his shoulder.

556. He's an executive chef, which basically means

557. you sit on your ass all day long,

558. and clearly he's been doingthat for the last 10 years.

559. Start the whole thing again.

560. Start another Wellington, start another lamb.

561. Chris' fish was overcooked.

562. And in chef Ramsay's kitchen, if one dish in an order

563. needs to be recooked, theentire table needs to be redone.

564. Right away, right away.

565. He's a frickin' maniac.

566. When he threw the plate offood back into Chris' chest,

567. I was like, wow, that's insane.

568. I'm not about to take shit from Gordon.

569. I'm not a piece of garbage.

570. Jimmy.

571. Jimmy, come here.

572. What have you done to that?

573. To what?

574. Does that look good to you?

575. No.

576. So, if it doesn't look good to you,

577. why are you serving it to me?

578. That looks like a dog's dinner.

579. And you want me to serve that in there?

580. No.

581. Then you want to walkaway winning a restaurant?

582. No, chef.

583. Fuck yourself.

584. Get it in the bin.

585. Get that shit out of here.

586. How can you do that?

587. What did we talk about standards?

588. What did he say about, if it's not right?

589. If it's not right, it doesn't go out.

590. So you want that to go out?

591. No, chef.

592. Is that your best shot?

593. And what were you going to think of me tomorrow

594. morning if you watched me serve that?

595. You were going to think I'mthe biggest asshole in America,

596. aren't you?

597. And you expect me to serve that?

598. For as long as I'm alive, big boy,

599. I'm never going to serve that shit.

600. My reputation's on the line, and I didn't come

601. to America to look second best.

602. Start it again.

603. It's halfway throughthe first dinner service,

604. and Hell's Kitchen isrunning much worse than chef

605. Ramsay had ever imagined.

606. While appetizers havegone out of both kitchens,

607. neither team has managed to serve an entree.

608. Chef Ramsay is losing his patience.

609. OK, how does this look, chef Ramsay?

610. What do you mean, how does this look?

611. Uh, Andrew, get out of thehabit— come here, you.

612. I'm not going to run to you.

613. I'm trying to run the hotplate, here,

614. so would you be so kind to come and talk to me?

615. Is that clear?

616. I firmly believe that chef

617. Ramsay just doesn't like me.

618. Is this acceptable, sir?

619. Listen to me, did youhear my fucking question?

620. Yes.

621. Answer it, OK?

622. Yes.

623. Good.

624. Now what are you saying?

625. I'm asking you if this looks acceptable?

626. Right, get on the hotplate.

627. You want to pick on me, pick on me.

628. I don't give a shit.

629. And you think, every time you want

630. to ask me a question, fat fuck, that I'm going to go down there

631. and run to you, when I'm trying to run a kitchen.

632. You fucking come to me, is that clear?

633. Yes, it is.

634. Good, now what was the question?

635. Is this acceptable to you?

636. I'll let you know.

637. Now, fuck off.

638. Andrew, helikes to learn the hard way.

639. Kitchens are run on emotions.

640. I may get upset, but the most important

641. thing is, it's not personal.

642. In the bluekitchen, Andrew has clearly

643. disappointed chef Ramsay.

644. Meanwhile, in the red kitchen, Elsie is trying to recover

645. from her disastrous risotto.

646. What the fuck is that?

647. Start it again.

648. It's time to see if this risotto

649. will pass the chef's standards.

650. Elsie, therisotto looks delicious.

651. Let's go.

652. I'm very determined.

653. Chef Ramsay notices— he notices these things.

654. Jimmy's beenhaving trouble all night.

655. That looks like a dog's dinner.

656. Go fuck yourself, get it in the bin.

657. With the red team just one dish away

658. from sending out their first entrees,

659. Jimmy has an opportunity to redeem

660. himself with chef Ramsay.

661. Now here we go.

662. Jimmy, do I need to faxyou or send you an email?

663. I need some food out of here, right now.

664. Here we go.

665. I had to go get a lamb.

666. Instead of grabbing tongs, I just grabbed the sizzle plate

667. with my rag, and all the grease came

668. down on top of my left hand.

669. For as longas Jimmy weighs 250 pounds,

670. he's never going to make a greatchef, because he's too clumsy.

671. Jimmy's getting burned, the kitchen

672. going a little nuts now.

673. I looked over to Carolann andshe was just standing there.

674. She's not even breaking a sweat.

675. This ticket is now starting

676. to be the bane of my life.

677. Carolann, I want you tocome out of the desserts.

678. I want you to get on the stove and help.

679. All right.

680. What dessertshave you sent to far?

681. What have we sent?

682. Yeah, what have you served so far?

683. Why haven't we served desserts?

684. Because we haven't gotten anything yet—

685. Because we haven't servedany fucking main course.

686. Get on the stove and help them out.

687. I was doing whatever I could.

688. I wish I were superwoman, knew everybody's stations.

689. Chef Ramsay just really made me angry.

690. What happened to Jimmy?

691. He burnt his hand, chef.

692. It's a lot tougherthan I ever expected it to be.

693. I completely screwed up, I screwed the team.

694. Jimmy, this is for the fourth time, this table.

695. I've never seen a chefscrub so many bits of meat

696. in one service.

697. No, fuck, I'm not ready for that order.

698. I need to put this order in, chef.

699. I said no, I'm not ready for the order.

700. I tried to appease every tablefor the long, horrible waits

701. that they endured.

702. Why don't we have our meal?

703. We'd appreciate a littlebit of your patience.

704. I have no patience left.

705. Oh my god, I don't have the potatoes.

706. In the blue kitchen, they're

707. not having much success either.

708. Jessica, cook it again.

709. It's been over two hours,

710. and Ralph's table stilldoesn't have their entrees.

711. And they're fed up.

712. Let's go, I need the tuna now. Go, please.

713. 27, right.

714. Chef, Mr, Chef?

715. Yes, ladies?

716. You hurt my friend's feelings?

717. I hurt your friend's feelings?

718. Why?

719. Because you told her to fuck off.

720. Oh really, did I?

721. OK, could you tell her I meant it?

722. Jean Philippe, could you escortthese two ladies, please,

723. back to plastic surgery?

724. Ladies, ladies—

725. Let's just go.

726. Two Wellington, onevegetarian, one salmon, yes?

727. No, chef.

728. That ticket is gone, they left the restaurant.

729. Oh for god's sake.

730. Two and 1/2 hoursinto service, chef Ramsay

731. has finally approved entreesto go out of the red kitchen.

732. And only minutes later, from the blue kitchen.

733. That one's well done, sweetheart,

734. thank you very much, go.

735. But many customersare tired of waiting.

736. and are heading for the doors.

737. Right now, thisrestaurant is just sinking

738. faster than the Titanic.

739. Chef Ramsay is desperate to salvage

740. the evening, and everyoneis feeling his frustration.

741. All you've done for the lasthour, is just stand there.

742. Get out of the way.

743. Like one big fucking overgrown muffin,

744. just standing there— can youhelp him a little bit, no?

745. I don't know what to do—

746. No talking, concentrate.

747. If you all just shut up, and listen, and concentrate,

748. we'll do it perfectly.

749. It's like dealing with a bunchof fucking schoolchildren.

750. This is unbelievable.

751. Blue team, stop what you're doing.

752. Stop what you're doing.

753. Forget it.

754. Red team, switch it off, I'mshutting down the kitchen.

755. I'm so pissed off, I'm not prepared to see

756. any more shit food coming out.

757. Shut it down.

758. Close it down, stop.

759. Close the fucking restaurant.

760. Yes, chef.

761. With the kitchen'sclosed, it's up to maitre

762. d' Jean Philippe to deliver the news.

763. The reason why I've come to see you—

764. Make it good.

765. Yes, well, thank you very much.

766. Unfortunately, the kitchen is closed.

767. No, no, no, I'm not gettingmy rare beef Wellington?

768. You are kidding me.

769. No.

770. You are kidding me.

771. This can't be anything more than a joke.

772. Tonight Was a disaster.

773. We had unhappy people in the dining room,

774. food didn't get out of the kitchen, it was ugly.

775. It was ugly on both sides, blue and red.

776. I busted my ass today, and I'm proud of it.

777. And whether he acknowledges itor not, I don't give a crap.

778. Bring it on Ramsay.

779. Chef Ramsay hasto choose a losing team.

780. With few successes in the kitchen,

781. he's using customer comment cards

782. to help him make his decision.

783. What a disaster.

784. Red team, over half your dinershad a below average experience,

785. and they only got one dessert.

786. But good news is, they liked that dessert.

787. Big fucking deal.

788. Jeff, your performance as a waiter—

789. no one liked you.

790. In fact, two out of three ifyour tables walked out early.

791. It was just a horrific, horrific, experience.

792. And you want to win your own restaurant.

793. Blue team, Ralph, most of your customers

794. said the service was outstanding.

795. Andrew, you got four desserts out.

796. Nobody liked them.

797. So the losing team tonight is the red team.

798. Blue team, you didn't win, you're just safe,

799. because that was a shit performance.

800. Elsie, after an hour and ahalf serving your starters,

801. you were very competent.

802. Elsie, risotto looks delicious.

803. You were the least bad in your red team.

804. Elsie?

805. Yes.

806. I want you to nominate twoof your team for elimination.

807. Go back into the dorm and come back

808. out with your two nominees.

809. I'm going to pick one of them to go,

810. and they will be leaving Hell's Kitchen tonight.

811. You've got 30 minutes.

812. Move your ass.

813. All of you back to the dorms.

814. It's the one job that nobody wants to do.

815. Nobody wants to fire anybody.

816. I'm not in a good place right now.

817. I don't plan on talking to Elsie

818. to give me another chance.

819. I kind of screwed everybody tonight,

820. and I let my team down, Idropped the ball several times.

821. Fuck yourself, get it in the bin.

822. I think I probably will be leaving tonight.

823. You kicked ass, though.

824. You feel good?

825. But you really did kick ass.

826. You really did kick ass.

827. Where are you going?

828. I just got to lay down for a second—

829. Where are you going?

830. Go lie down with Elsie, shit.

831. I'm not stupid.

832. So what are you going to do?

833. You're not happy here, are you?

834. I didn't think I was happy here,

835. but then the prospect of actually leaving

836. was not a happy one, honestly.

837. You know, and what happenstonight is going to happen.

838. If I get picked and chefdecides it's time for me to go,

839. well, you know what—

840. Enough.

841. You're not going anywhere.

842. After talking to Elsie, I know that everything's

843. going to be OK.

844. I know I'm the first one off.

845. You think?

846. Absolutely.

847. None of the tables liked me.

848. It was just utterly awful.

849. Chef Ramsay, he didn't haveone good thing to say about me.

850. So I feel I'm in jeopardyof being voted off, 100%.

851. Like all businesses, you've got to make decisions

852. and, you know, they're going to hurt sometimes.

853. But I'm not here to make friends.

854. With the blue team looking on,

855. the red team enters the diningroom, knowing that one of them

856. will be going home soon.

857. Elsie, you have your two names?

858. Yes I do.

859. Tell me your first nomineefor elimination and why.

860. My first nominee is Carolann.

861. Carolann and I are the least knowledgeable

862. in a kitchen of this kind of setting.

863. And my thought is, that if we're going to be one man less,

864. maybe just one of us beingunfamiliar with things

865. is best served.

866. And second nominee for elimination and why?

867. Second nominee is Dewberry.

868. You know if I get picked and chef decides

869. it's time for me to go, well, you know

870. what, it's been a good run.

871. Enough, you're not going anywhere.

872. I thought Dewberry showeda lack of energy and interest

873. in what was going on today, and I think that lack of energy

874. could probably hurt the team in the long run.

875. OK.

876. Jimmy and Jeff, boy, oh boy.

877. You dodged those bulletswell tonight, you know that.

878. Yes, chef.

879. Yes, chef.

880. Big time.

881. Out of respect for Elsie, Carolann,

882. Dewberry, you two step forward, please.

883. Carolann, tell me why youthink you should stay.

884. I don't think you shouldunderestimate somebody who

885. doesn't have any experience.

886. They may surprise you.

887. Dewberry, give it to me.

888. I do feel that I havemore of a base knowledge,

889. and that certainly does give me an advantage,

890. and that is probably the greatest

891. thing that I have to offer.

892. You have a great base knowledge.

893. Where?

894. Just in general things.

895. Really?

896. That's a hard decision.

897. Carolann, I want you to comeout, I want to get on the stove

898. and help.

899. All right.

900. All you've done for the lasthour, is just stand there.

901. Get out of the way.

902. Like one big fucking overgrown muffin.

903. So my decision is Carolann.

904. I told you, never, everturn your back on the team.

905. And tonight you did just that.

906. You didn't show any interestin the team until I told you.

907. This whole competition is about teams.

908. Give me a jacket, now.

909. Hell's Kitchen no longer needs you.

910. Wake up.

911. Yes, sir.

912. I am very angry, becausewhen you're presented

913. with an opportunity to do something great,

914. and then you see that disappear, it's very disappointing.

915. That's enough for tonight.

916. I've just never been through anything

917. this stressful in my life, but I'm here to win.

918. I was so shocked to be putup on the chopping block.

919. If the next time, it were me picked,

920. I would certainly have to consider

921. that it would be payback time.

922. This is theopportunity of a lifetime

923. and I'll sacrificeanybody on my team for it.

924. It's Hell's Kitchen, it'sprobably going to be a lot

925. harder before it gets easier.

926. That's for damn sure.

927. Some can handle it, some can't.

928. I'm not interested in the ones that can't.