Hell's Kitchen 1x10

1. Gordon Ramsay, one of the finest chefs in the world,

2. came to America on a mission guaranteeing

3. he would mold one of these12 people into a master chef.

4. The one of you who excels the most,

5. can win your dream restaurant.

6. In his search, chef Ramsay challenged them—

7. Help yourself.

8. I'll do the lamb if you can't do it.

9. No talking. Concentrate.

10. —disciplined them—

11. And if you'd all just shutup, we'll do it perfectly.

12. Start the table again!

13. —and pushed them to their limits.

14. It's on the same table Elsie.

15. I know what I can and cannot do.

16. Hurry up.

17. This is one thing I can't do.

18. Hours after arriving, the 12

19. aspiring chefs got their first taste

20. of his world class reputation.

21. That is absolute dog shit.

22. That same night, they were split up into teams

23. and thrown into the fire.

24. Tonight, Hell's Kitchen is open.

25. In their first dinner service,

26. the teams were assignedto work in two Kitchens—

27. Oh, my god.

28. I don't have the potatoes.

29. —and chef Ramsay quickly realized,

30. turning one of thesepeople into a Master Chef

31. was going to be harder than he ever imagined.

32. Do it again, OK?

33. Carolann, get on the stove and help.

34. Did you hear my question?

35. Answer it!

36. This restaurant is sinkingfaster than the Titanic.

37. Shut it down.

38. When it cametime to send someone home,

39. chef Ramsey had to choose between Dewberry,

40. a baker from Georgia, andCarolann, a server's assistant

41. from New York.

42. Carolann, Hell's Kitchenno longer needs you.

43. In week two—

44. Get your fingers right down inside.

45. It was so gross.

46. First thing in the morning.

47. —after a slimylesson in squid cleaning,

48. both kitchens got off to a good start

49. during the next dinner service.

50. That's nice.

51. There we go.

52. Crispy bacon, hallelujah.

53. But it wouldn't last.

54. Do you really want me to serve that?

55. No, chef. Move.

56. Start the table.

57. In the red kitchen, Dewberry

58. couldn't handle the heat.

59. You don't care, do you?

60. Not at this point. No I don't.

61. You don't care?- No.

62. You're useless. You know that?

63. I am.

64. Goodbye.

65. Dewy, Dewy! Dewy!

66. He was trying to get me tobe, I guess, better than I am.

67. When it cametime to send someone home,

68. it was an easy decision for chef Ramsay.

69. Dewberry, never, everturn your back on the team.

70. Then, Jeff, the finance

71. manager from New Jersey, had aproblem with a kidney stone—

72. Ah.

73. Are you OK, Jeff?

74. Whatever.

75. —and he didn't get any sympathy

76. from his teammates.

77. Don't fucking talk to me that to me that way.

78. Let me finish my sentence.

79. On the blue team, Ralph emerged as a leader.

80. - You got bacon? - No!

81. No.

82. Come on.

83. During dinner service, Wendy had

84. a hard time with the basics.

85. Why did you put cold water in there?

86. I thought cold water was supposed

87. to boil faster than hot water.

88. What?

89. And in the red kitchen,

90. Jeff had problems all evening.

91. I've never been on a fucking line before.

92. Come here, you. Come here.

93. Come here.

94. If you don't like me, I don't know what to tell you.

95. Move your ass!

96. Then, he cracked under pressure.

97. Send my ass home.

98. I've had enough of this bullshit.

99. Jeff quitting for good was

100. the final straw in the worst dinner service

101. in chef Ramsay's career.

102. Shut it down.

103. The blue team lost, andchef Ramsey had to choose

104. between Wendy and Andrew.

105. Wendy, it's painful working with you.

106. You know that?

107. After being totally disgusted

108. with their poor performancesin the kitchen—

109. This is painful!

110. —chef Ramsay guaranteed

111. safety to the team that servedall of its diners first.

112. We need to prove to ourselveswhat we capable of doing.

113. After a reward of relaxation—

114. This is the proper use of a cucumber.

115. —the blue team got off to a strong

116. start in the kitchen—

117. Jessica, very nice, the wellington.

118. —but it was short lived.

119. I want three beautiful risottos.

120. And then, the red team accomplished

121. a first in Hell's Kitchen—

122. It's the final ticket.

123. —serving all of their diners.

124. Jimmy, start dancing like a ballerina.

125. Move.

126. Good job, sweetie.

127. I'm proud of myself, and the guys are proud of me.

128. As best on the losing blue team,

129. Jessica nominated her friend Mary Ellen

130. and nobody's friend Andrew, confident

131. he'd be the one leaving, butchef Ramsay had another idea.

132. Mary Ellen, take off your jacket.

133. You're leaving Hell's Kitchen.

134. A week later—

135. We're double booked.

136. —it was pastanight in Hell's Kitchen—

137. Red team, come on.

138. Let's go!

139. —and therewere two dinner seatings.

140. One team will cook, and one team will serve,

141. then we'll turn around.

142. The teams alternatedworking in the kitchen—

143. I just want four toppings from you,

144. Ralph, nothing fucking more!

145. —and working on the floor.

146. Would you like a tortellini?

147. Stop torturing yourself.

148. The red team lost, and Michael was told to nominate

149. two of his teammates.

150. Chris let Michael know which way he would go—

151. —but Michael had his own plan.

152. My second nominee is Chris.

153. Chef Ramsey had to choose

154. between Elsie, a mother of six, and Chris, and executive chef.

155. Chris, give me your jacket.

156. You're leaving Hell's Kitchen.

157. By eliminating Chris, chef Ramsay

158. sent a message that growth and desire are

159. more important than experience.

160. In week 6, chef Ramsay tested their palates.

161. Baby scallop? GORDON RAMSAY: Well done.

162. Elsie's taste buds won it for the red team.

163. I'm going to teach how to sip wine.

164. You go like this.

165. Show me.

166. Fucking hell.

167. Then, he gave the teams their biggest

168. responsibility yet.

169. The menu is yours.

170. The red team worked well together—

171. How about scallops.

172. Oh, yeah, scallops are great.

173. —while Ralph tooktotal control of the blue team.

174. I've got my main, braised salmon.

175. I'm not big on salmon.

176. I think halibut is great.

177. In dinner service, Andrew couldn't

178. deliver on Ralph's halibut.

179. Andrew, halibut. Are they coming now?

180. Please.

181. Wasn't about to get done in four minutes.

182. It's not chemically possible.

183. And in the end, Andrew and Ralph

184. battle for their survival.

185. I don't takeresponsibility for that dish.

186. Andrew was responsible forpreparing a dish spot on.

187. That dish wasn't me.

188. It wasn't mine.

189. Andrew, give me your jacket.

190. With Andrew gone, itwas down to the final five—

191. Hell's Kitchen is about to change

192. in a very significant way.

193. - Thank you. - Jacket.

194. —and for the first time,

195. it was every chef for themselves.

196. This is yourfirst individual challenge.

197. The finalists competedin a table side challenge.

198. The winner is Jimmy.

199. The win gave Jimmy hishigh point in Hell's Kitchen.

200. During dinner service— - Hey, hello?

201. I'm trying to talk to you.

202. - What's this?- I'm trying to talk to you.

203. Get back on your station.

204. Things were turning disastrous for Jessica—

205. It's clear you've givenup because your attitude—

206. I have not given up.

207. Well work at it!

208. —and it wasn'tmuch better for Jimmy.

209. I'm asking you whyyou're putting fucking fish

210. stock on a fucking risotto.

211. Get it off!

212. After taking thewrath of chef Ramsay for weeks—

213. Why is the fish in the pan?

214. —Jimmy finally had enough.

215. Why isn't the fish in—

216. I'm trying to fuckingdo both at the same time.

217. Come here, you. Come here, you.

218. No.

219. Jimmy, you're out.

220. In week eight, Elsie's chicken soup—

221. The person winning thechallenge today is Elsie.

222. —landed her in the spotlight.

223. I'm going to cook on television.

224. While Elsie madeher morning show debut—

225. I won yesterday's to challenge.

226. Way to go, Elsie.

227. —the others plotted against her.

228. You going to carry her tonight?

229. No.

230. During dinner service, Jessica got the kitchen off

231. to a rough start.

232. It may get busy, but I'm not slopping it out.

233. Right, chef.

234. Now that looks like pig shit.

235. To get back on track, chef Ramsay shook things up—

236. Switch. Jessica on fish.

237. Ralph on vegetables.

238. Elsie on sauces.

239. Michael on meat.

240. —but the suddenswitch to starters sank Elsie—

241. It's on the same table, Elsie.

242. I'm a mess.

243. What can I tell you.

244. —and theothers stuck to their plan

245. and didn't bail her out.

246. No one said a fuckingword to me the whole night.

247. I don't want to talk anymore.

248. Elsie, give me your jacket.

249. I'm proud of you.

250. Thank you.

251. Last week, in Hell's Kitchen,

252. the final three survival all came down

253. to each chef's main course—

254. Ralph.

255. - I'll take the beef, chef.- Michael.

256. Tuna, chef.

257. Jessica you get the chicken.

258. Your stay in Hell's kitchendepend on that dish.

259. —but what the finalists didn't know,

260. was that their own family wouldhelp determine their fate.

261. Dinner service got off to a smooth start.

262. This is orgasmic.

263. But then, Jessica hit a few bumps.

264. This is just the worst.

265. Ralph andMichael held it together—

266. We got it Michael.

267. We got this, all right.

268. It's in our sights.

269. —and the final threeaccomplished another first

270. in Hell's Kitchen.

271. We have completed afully booked dining room.

272. Then, the finalistswere judged family style.

273. All your families have been eating tonight,

274. and they'll be helping me to decide

275. on who has had the best dish.

276. My favorite course was the tuna.

277. - The tuna. - The tuna.

278. That's five votes for Michael's tuna,

279. three for Ralph's beef, andone for Jessica's chicken.

280. Jessica, deep down inside, you know you weren't

281. as good as Michael and Ralph.

282. Tonight, just two remain.

283. Ralph, the 36-year-oldveteran chef from New York—

284. Woman puts.

285. Let's win this thing.

286. —and Michael, the 27-year-old kitchen

287. phenom from Los Angeles.

288. All I care about is getting service out.

289. This game ain't for everybody, man.

290. I need to see a new gear.

291. Throughout this whole thing,

292. Ralph has always been my biggest competition.

293. You want to give me some fucking lip.

294. Don't.

295. I'm here to win, and I'm here to fight.

296. I'm very confident that I can take him.

297. You address me as a chef.

298. Tonight, it has to happen. Yes, chef.

299. Yes, chef.

300. I will win this, chef Ramsay.

301. I've got everything on the line for this.

302. Who will win their dream restaurant

303. and claim the title Master Chef?

304. Three, two, one.

305. Tonight, on Hell's Kitchen.

306. Well done to you both.

307. Thank you.

308. Thanks.

309. Now, the real workstarts, because one of you

310. is going to win your very own restaurant.

311. Now, enjoy the moment with the family please.

312. It was really nice seeing my wife,

313. because she instantly told me, you can win, you've got this,

314. you can do it.

315. I'm very proud of you.

316. I love you.

317. I love you.

318. To see my girl, and my mother,

319. and my uncle was such— it was a great feeling.

320. We have had no contact.

321. There's no letters.

322. There's no nothing.

323. It's been hell.

324. Are you working 24/7?

325. Yeah.

326. This is hardcore.

327. I love you.

328. And our celebration was over.

329. It was short lived.

330. It was definitely appreciated, but who knows what tomorrow is.

331. We might be skydiving without parachutes.

332. I can't wait.

333. Bye. Thanks.

334. Bye, Michael. Good luck.

335. Bye, Ralph. Good luck.

336. After beating out 10 aspiring chefs,

337. Ralph and Michael know that onlyone person stands in the way

338. of their dream, each other.

339. Dude, I'm worked to the bone.

340. It's just been hell, and to think

341. about all the people that hadcome through, it's like a blur.

342. How many was it?

343. 12 people all with the same—

344. Dream. —dream.

345. Yeah.

346. Yeah!

347. Cheers.

348. Cheers.

349. Cheers.

350. I want this restaurant.

351. It's what I want out of life.

352. It's what I work hard for.

353. It's what I have sacrificedfor, and I'm going

354. to fight tooth and nail for it.

355. I've just always obsessed

356. about owning a restaurant.

357. That's a good obsession.

358. I feel like a million dollars.

359. My desire for this is soreal, and I want it so bad.

360. I got to win.

361. I wonder what the devil hasgot in store for us today.

362. Bonsoir.

363. I need to see you guys in two minutes, please.

364. Two minutes in the dining room?

365. In the dining room, yes?

366. Io vo. - Thank you.

367. Bye, bye.

368. OK.

369. Bonsoir.

370. Stupid idiots.

371. During their stay in Hell's Kitchen,

372. Michael and Ralph have faced many surprises

373. from chef Ramsay.

374. They know by now, it's allpart of his master plan.

375. Sit down.

376. Good morning, guys.

377. Good morning, chef.

378. And congratulations.

379. Bloody well done.

380. Really well done.

381. It's been a long, hard, tough journey,

382. and you are the final two.

383. The best of the best.

384. The biggest test ever lies ahead of you both.

385. Michael, nothing disturbs you, and you

386. have this really nice calm air.

387. There's going to have to come a day when you

388. going to have to be assertive.

389. And you have the confidenceto tell me, from that little bit

390. of assertiveness that Ineed coming out now, three

391. minutes until the starters.

392. Six main courses first.

393. You got it.

394. Tonight, it has to happen.

395. Unleash the beast.

396. Unleash the beast.

397. And Ralph, you are the kind of man that

398. is, bang, 1,000 mile an hour.

399. Ballsy, gutsy.

400. I love your energy, but sometimes you move

401. too quick for your own mind.

402. If

403. You're getting the pan, you frying the tomato,

404. and it's splashing in the fucking plates,

405. and we can clean it. - Yes, chef.

406. Because you're just bangingif you don't care,

407. and you told me, you do fucking care.

408. - I do, chef. - So care then.

409. All right.

410. So the final two.

411. Who's going to win?

412. I'm going to win.

413. Yeah, I'm going to win.

414. That's the shortest answeryou've ever given me, Ralph.

415. It was the easiest questionyou've ever asked me.

416. OK, guys, stand up.

417. Ralph.

418. Yes, chef. Michael.

419. Chef.

420. This is your final test.

421. Ralph, this side of Hell'sKitchen is your restaurant.

422. Michael, this side of Hell'sKitchen is your restaurant.

423. All right.

424. You're both going todesign your dream restaurant.

425. You're going to write and create your menus,

426. you're going to run thekitchen, and you're going

427. to both run your dining rooms.

428. You're both going to gohead to head the same night.

429. Now, start thinking of your dream restaurant.

430. This is the test I've beenwaiting for this whole time.

431. It's really going to show if we have

432. what it takes to run a restaurant.

433. I think I have aslight advantage on Michael.

434. I'm going after the win.

435. I pull out every stop.

436. I'm telling you he's a greatguy, but I've got to win.

437. Ralph andMichael have only 56 hours

438. to transform Hell's Kitcheninto their very own restaurants.

439. To pull it off, chefRamsay is making sure they

440. have all the support they need.

441. John Janavs is our designer.

442. He built Hell's Kitchen.

443. He's going to help you withthe color, texture, fabric.

444. So you've got the best of the best.

445. JP.

446. You're going to tell JPexactly what style of service

447. you want to create.

448. And of course, your souschefs, Scott and Maryann.

449. They're going to help with the menu.

450. Excellent.

451. You guys have got a lot to do and very

452. little time to do it in.

453. And Good luck.

454. I'll be watching every step of the way.

455. Let's go.

456. First off, for both chefs,

457. a crucial meeting with John, the designer.

458. - Good to see you. - Congratulations.

459. Thanks a lot, man.

460. They must make decisions

461. on everything, from wallpaper and paint,

462. to napkins and silverware.

463. Talk to me.

464. We have a lot of ground to cover.

465. I'm going for a party.

466. I like people having a good time in the place.

467. I like very simple, very plain.

468. I don't like colors.

469. I'm really into less is more.

470. We've got a big mirror going on up there,

471. and maybe there's some characters on the wall.

472. As far as going back in the booth,

473. I'd like it to be very private.

474. A little privacy.

475. Most definitely.

476. - Sharing is encouraged. - Thank you.

477. Thank you very much.

478. It's so hard to get all of this stuff out of your brain

479. and out of your mouth and onto paper.

480. All right.

481. I'm excited, and I hope you are.

482. I've got a lot of great ideas.

483. I think that the customers are going

484. to enjoy the room that we'regoing to design for them.

485. I'm very excited about it all.

486. John, thanks a lot.

487. I'm going to go back to the kitchen.

488. Next, the finalists meet

489. with Jean Philippe, who has been the maitre

490. d' since Hell's Kitchen opened.

491. He will be supervising the front of house

492. needs for both restaurants, starting with the wait staff.

493. OK, now, we're going to talka little bit about your uniform.

494. I think I would like to havethe men to have black trousers

495. and a black shirt.

496. You want the ladies to wear trousers as well?

497. Yeah.

498. It's kind of sad to see them walking around in—

499. Unisex?

500. —unisex.

501. Men are men, and women are women,

502. and there's no reason to dress them alike.

503. No.

504. Do you want the ladiesto wear some black panty?

505. Excuse me?

506. Mhm.

507. You have to think about those things.

508. I'll tell you.

509. Construction on theirrestaurants begins immediately.

510. All right.

511. Meanwhile, Ralph and Michael

512. get busy on the most critical element

513. for a successful restaurant, the menu.

514. I took the opportunity towrite down some menu items

515. that I had been wanting to do, like halibut, pheasant, duck,

516. short ribs.

517. My menu, right now, is a work in progress.

518. I'm going to do sirloin steak.

519. I'm going to do filet mignon,a butter poached lobster,

520. but I'm going to twist them out Italian style.

521. While Michaeland Ralph pack it in early,

522. the transformation ofHell's Kitchen continues.

523. Construction crews workthrough the night in a race

524. to get both restaurants ready.

525. In just 36 hours, their dining rooms

526. will be filled with customers.

527. No paper.

528. No walls.

529. I could see the room starting to take shape,

530. but the curtains weren't up yet.

531. I've got to get the wallpaper done.

532. I've got to get the table top ready.

533. I know how to work with my imagination still.

534. Morning, Ralph.

535. We said the tomato, Yes.

536. Provolone, yes.

537. Nice.

538. Walking out, today, to thedining room for the first time,

539. it's the reality. It hit.

540. The place has been gutted out.

541. There's construction going on.

542. The process is happening, and it's amazing.

543. How we doing, John?

544. We've got a little problem.

545. No.

546. The wallpaper company made a little mistake.

547. Yeah.

548. We have less than half of what we need.

549. That's not going to work for me.

550. We're going to try toship it from Pennsylvania,

551. pick it up at the airport tonight,

552. midnight if that's what it takes to do it.

553. That's our first snafu of the day.

554. John, how are you?

555. Very good.

556. Good morning.

557. We're opening tomorrow night.

558. I'm not 100% certain on their styles.

559. This feels like it's going tobe cold, contemporary style.

560. Well, we're maintaining the warm woods.

561. Yeah.

562. So while we're balancingit with cool surfaces,

563. we are still tying it backinto the warm materials.

564. Michael's restaurant is very Hollywood.

565. Fresh, very bright, very contemporary.

566. The problem, sometimes, whenyou've got a contemporary room,

567. people don't want to really stay that long.

568. And next door at Ralph's, that

569. feels like a, sort of, modern bistro steakhouse, no?

570. He's trying to strike the balance

571. between a traditional steakhousewith a couple of twists.

572. - I don't think that's clever.- I agree.

573. It is their restaurant.

574. That's the most important thing.

575. Ralph's diningroom is 1920s art deco.

576. A, sort of, peasant-styleltalian cookery.

577. I expected someone like him to come up

578. with something more original.

579. Well, I'm nervous.

580. OK.

581. I'd like to tell you that.

582. When you come through here again,

583. I think you'll be a lot calmer.

584. I hope so, John.

585. Gentlemen, two seconds, please.

586. I go to restaurants, and thefirst thing I always look at

587. is their signature dishes.

588. People will travel across the world

589. to get to any restaurant thathas a great signature dish.

590. Ralph. Yes, chef.

591. Signature dish. What is it?

592. I'm doing a bistecca fiorentina, chef.

593. It's a porterhouse steak for two, Italian style.

594. Um, interesting.

595. I have one concern.

596. Can it be done for one?

597. I'm just telling you to thinkabout the practical side.

598. Right.

599. Customers comein, she wants a bit of fish,

600. he wants a signature dish.

601. He can't have it because, already, it's for two people

602. only.

603. There has to be a touch of flexibility

604. between these things.

605. Michael, signature dish, what is it?

606. Short rib osso buco withroasted red garnet yams.

607. And then, I finish it with the natural juices

608. from the braising liquor.

609. Mhm.

610. It's awesome.

611. I'd like to see bothof your signature dishes.

612. All right. Now.

613. - All right. - Let's go.

614. I'm doing a porterhouse steakfor two, which is the Rolls

615. Royce, Cadillac, and any othercar you'd think of with all

616. the luxuries in the world.

617. That's the thing I'm selling tomorrow

618. I'm selling a great steak.

619. I chose to braisedshort ribs as my signature dish

620. because the whole way through, every bite that you take of it,

621. it's rewarded with great flavor.

622. Oh, that's nice.

623. OK, guys.

624. Ready?

625. All right, Ralph.

626. Ralph's porterhouse steak.

627. It's a very masculine steak.

628. I really expectedsomething, at this stage,

629. a little more inspiring.

630. OK, Michael, bring it here please.

631. OK.

632. Michael's short rib osso buco.

633. It was beautifully braised.

634. It was very fine.

635. A very, sort of, delicate, nimble dish.

636. They smell nice.

637. They both look very presentable.

638. A chef shouldn't really cook for themselves.

639. We should be cooking for our customers.

640. So I'm not going to taste them.

641. We're going to put you to the real test,

642. now, and take your dishes onto the streets.

643. And we'll ask the public whatthey think of those dishes.

644. Ready?

645. Yes, chef.

646. Let's get our dishes and go.

647. Both Michael and Ralph have

648. come a long way since theirfirst signature dishes.

649. Let me tell you something.

650. Yes, chef.

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

652. Yes, chef.

653. That is disgusting.

654. Why the Hong Kong noodles?

655. Because I thinkthey go good with the tuna.

656. The tuna has got a little spice to it.

657. And you work professionallyin a restaurant?

658. That's true.

659. With that shit?

660. With their dreamrestaurants at stake,

661. it's more important thanever that their new signature

662. dishes impress the customers.

663. In this case, people on the street.

664. OK, a little competition.

665. You know what I'm like with my competitions.

666. We're going to have a little battle.

667. So we're going to stop customers as they walk

668. past— potential customers— and ask

669. them which dish they prefer.

670. Oh.

671. And like all the challenges, there

672. is an advantage for the winner.

673. I'll let you know that later. OK?

674. - OK. - Let's go.

675. Tally-ho.

676. Have you got two seconds, please?

677. This one is made by Michael.

678. Will you taste it, please?

679. And then, let me know what you think.

680. Wonderful.

681. Now, a little taste of Ralph's.

682. That's a porterhouse steak

683. with a wild mushroom ragu.

684. Three kinds of mushrooms, onekind of brandy, and mozzarella.

685. Now, which one would you prefer?

686. I like this one.

687. - You like this one? - Oh, lovely.

688. 1-0 to Michael. - That one.

689. This one, here?

690. Oh.

691. Thank you.

692. Yeah, I think that me and Ralph are really

693. different in a lot of ways.

694. What he has in his charisma, Isort of make up for in my food

695. itself.

696. OK, out of these two signature dishes,

697. which one do you prefer. Quick.

698. I don't— this one, i think.

699. That one.

700. I'd prefer that one.

701. Oh,

702. Well, I like this one.

703. I can't lose another challenge.

704. You know, I owe it to myselfto bring my best game.

705. I can't let him beat me.

706. Right here, I have agrilled porterhouse steak.

707. It's a prime piece of meat.

708. Only 3% of the meat in thiscountry is graded prime.

709. That's one of them right there.

710. This is the finest piece ofmeat you're going to find.

711. - Let me try this. - Get in there.

712. Let him eat, Ralph.

713. For God's sake.

714. I'm just telling him what it is.

715. Like a Cadillac, right?

716. Power steering, power brakes, power windows and ..

717. And what do you have here?

718. So these are both signature dishes.

719. One from Ralph, and one from Michael.

720. Oh, my god.

721. It's going to be his.

722. Ralph tends to panic once he's losing.

723. So in the state of panic, hebecomes like a salesman trying

724. to sell polish or dusters.

725. Prime meat.

726. Only 3% of the meat in this country is prime.

727. That's one of them.

728. Porterhouse, grilled.

729. The chef's special recipe.

730. Taught me everything I know.

731. Wild mushroom ragu.

732. Cremini mushroom, shiitakemushroom, Morel mushroom.

733. Oh!

734. So which one would you prefer?

735. - Probably the prime rib.- I think I like this one.

736. You think you like the steak.

737. He was almost forcing thecustomers to tell that his

738. food was better than Michael's.

739. I like this one.

740. Thank you very much.

741. One made by Ralphopposite one made by Michael.

742. Out of those two dishes, which one would you prefer?

743. I like this one.

744. Beautiful.

745. Which dish would you go to a restaurant for?

746. That one.

747. I have to say, I like that one.

748. No!

749. - This one. - This one.

750. Thank you. - That one.

751. That one.

752. I like this dish, butl like you more than him.

753. Ralph, he's a great salesman, but my food definitely

754. did the talking for me.

755. I totally blew him out of the water.

756. It's all good.

757. 12 to 6.

758. Yeah.

759. Yeah, not bad, but bit of a white wash.

760. Michael's dish had anunfair advantage in the fact

761. that his dish was built for street food,

762. and my dish was built to beserved in the dining room.

763. Whatever, I'm going to win tomorrow.

764. So it doesn't matter. - Right, shall we go?

765. - Yes. - Yeah.

766. Yeah, we've got a restaurant to open.

767. - Hell yes. - All right.

768. Two restaurants to open.

769. After being awayfrom their restaurants

770. for a few hours, Michael and Ralph

771. eagerly check the progressof their dining rooms.

772. Nice.

773. Overwhelming is a word that could describe

774. the amount of detail that has to be done

775. in the next 24 hours or less. Hey, John.

776. Good to see you.

777. Good to see you.

778. I was just looking at the drapery work

779. going on and making some decisions.

780. It's a little differentfrom what I envisioned.

781. It's going to look beautiful.

782. I think, as they progress, you'll

783. get a clearer and clearer ideaof what it really looks like.

784. Right now, I feel they we're hurrying,

785. and when you hurry, you neverget exactly what you want.

786. Again, it's Casablanca meetsthe speakeasy meets Ralph.

787. Meets Ralph.

788. Yeah.

789. You know, it's a really great

790. feeling to see your vision startto take a tangible presence.

791. It's really cool.

792. We've made a lot ofprogress since this morning.

793. I love the backlights.

794. And the wallpapers looking terrific.

795. Yeah.

796. That is a pretty nifty fixture.

797. With the diningroom starting to take shape,

798. the chefs return to thekitchen to focus on their food.

799. They know they're only24 hours away from taking

800. charge of their own Kitchens.

801. Michael, Ralph, two seconds, please.

802. How are you feeling? - Good.

803. Great. - Yes?

804. Yes.

805. Now, tomorrow night, you're both

806. going to be running your very own restaurants,

807. and like all good restaurants, you're

808. going to be running it from the central point

809. of control, the hot plate.

810. Yes, chef.

811. The pass, also known as the hot plate,

812. is where the head chef controls the kitchen.

813. Until now, it's been thesole domain of chef Ramsay.

814. One Caesar salad, onetomato soup, one risotto,

815. one spaghetti and lobster.

816. Eight minutes on the hot plate.

817. This is where he calls out the orders

818. and also maintains quality control.

819. That looks like a dog's dinner.

820. Go fuck yourself.

821. Get it in the bin.

822. Now, we're going to take it in turns running the hot plate.

823. And we're going to cook for the construction

824. team that are actually makingyour restaurant as we speak.

825. Hey, guys.

826. You're all going to get fed tonight.

827. Yeah, there you go.

828. Yes. They sound hungry.

829. Yes, they do.

830. You have got to treat thisas if this is your restaurant.

831. OK, ready?

832. Ready.

833. Yeah?

834. Ralph, you jump in the kitchen.

835. Michael, you're on the hotplate with me, first, yes?

836. Let's go.

837. I'm getting a littlenervous stepping into Chef

838. Ramsay's shoes, his shadow.

839. It's tough.

840. Risotto.

841. The salmon.

842. Salmon.

843. And panna cotta.

844. Thank you.

845. Caesar salad.

846. This dress rehearsalwill give chef Ramsey

847. an indication of how wellRalph and Michael will run

848. their Kitchens tomorrow night.

849. First ticket, please.

850. Thank you.

851. Ready for the first order?

852. Yeah.

853. Take it away.

854. All right, you guys, listen up.

855. I've got two tomato soups, threeCaesar salads, one risotto.

856. Second course, two lamb, two wellington,

857. one salmon, one risotto. - Yes, chef.

858. Yes, chef. Thank you.

859. I think I'll have the edgeover Michael at the pass,

860. because he doesn't have a booming voice.

861. Two things.

862. First and foremostimportant, not loud enough,

863. and you read it out like youwere reading a dictionary

864. or a bedtime story.

865. You've got to be vibrant.

866. And if they can't hear you, position yourself under hear

867. and come under the hot canopy, and then, bam, back over.

868. Up and over.

869. There's nothing worse when you're just

870. about to start a really busy night,

871. and your cooks can't hear you.

872. Michael may be a talented chef.

873. However, if you can't bringit together on the night,

874. then you're going to sink.

875. One big shot at this, and you've so got to get it right.

876. My politeness is really a down fall

877. in the Hell's Kitchen, here.

878. I too easily become friends with somebody,

879. and it's something that I have to learn

880. how to get under control.

881. All right, you guys, away table 24.

882. These two are well done.

883. Voila.

884. We have out well done beef wellington.

885. Michael, he hadn't said anything

886. to any of his team, and then all of a sudden

887. he just put his head downand he turned around at them

888. and said—

889. And I thought, mygod, that came out of the blue.

890. I wouldn't expect something likethat to come out of his mouth.

891. Yes, chef.

892. Thank you, chef.

893. However, he started understanding how he has

894. to put energy into his team.

895. Hey, you guys, clearthis down and we're done, OK?

896. Yes, chef.

897. As the kitchen resets, new orders are being taken,

898. and Ralph takes his turn at the pass.

899. OK, listen up.

900. Two guests, table 31.

901. One risotto, one Caesar salad, one lamb requested medium.

902. Yes, chef.

903. You know there's no place I'drather be other than sitting

904. in that hot pass.

905. It's second nature to me.

906. Pick up.

907. Service.

908. 36.

909. One more table.

910. Listen up.

911. Two covers, table 32.

912. One tomato soup, one Caesar.

913. Ralph took to it like water off a duck's back,

914. just straight at it.

915. Boisterous, charismatic.

916. One lamb, one wellington.

917. Lamb requested medium-well.

918. Wellington, medium-well. Yes, chef.

919. He's someone that you'd wake up

920. and say, OK, I'm going to cook for this bugger

921. because he knows his stuff.

922. Let's go, let me have a little movement, please.

923. How long on the risotto?

924. Michael, how long on these starters, please?

925. Plating right now.

926. Michael I havepeople waiting for starters.

927. Yes, chef.

928. This is your reputationon the line, now, tomorrow.

929. Don't forget that. - Absolutely.

930. With Ralph excelling at the pass,

931. Michael is looking to exposeany weaknesses Ralph may have.

932. I wanted to make risottosthe whole night without crab.

933. I was just seeing what I couldslip past Ralph, tonight.

934. Ralph, you have to taste.

935. I tasted it. GORDON RAMSAY: You tasted it?

936. Yes.

937. In my head, I was just sort of laughing.

938. I can't believe he'sletting them go like that.

939. Jean Pierre, away, please, table 34.

940. Jean Philippe.

941. He keepson calling me Jean Pierre.

942. My name is Jean Philippe.

943. I have been working, now, for so many weeks with the man,

944. and he keeps on calling me Jean Pierre.

945. I'm going to kill him.

946. I'm telling.

947. Ralph failed to notice that the crab

948. risotto is missing the crab.

949. What kind of risotto is that?

950. It's like mushroom and crab, but there's no crab in it.

951. OK.

952. Lamb, medium, Salmon, how long?

953. - Right now. - Right now, chef.

954. Right now. Ralph.

955. Yes.

956. We've got a problem.

957. The risotto is bland, andhe's telling me as well,

958. how dare could you call it a crab

959. risotto without crab in there?

960. There's no crab in there at all?

961. There's no crab in the risotto?

962. Did you taste it?- Yes, I did, but I didn't—

963. Go on, big boy.

964. Taste it quick.

965. So we've got a constructionworker with a hard hat

966. on sending his risotto backbecause it had no crab in it.

967. I mean, that's got to be thebiggest kick in the bollocks.

968. Michael, what are you doing to me?

969. What did I do?

970. There's no crab in the crab risotto?

971. Ralph, you should know that.

972. Yeah, and that's why you'vegot to taste everything, yeah?

973. You're in control.

974. You're in the drivingseat, and you should spot

975. those kind of things, yeah?

976. Yeah, risotto withoutcrab makes me look like an ass.

977. I can't have a crab meat risottoand not have crab meat in it.

978. It went out.

979. It came back to haunt me.

980. How long on the risotto with crab and salt.

981. One minute.

982. Idiot.

983. Sorry, chef.

984. Don't sorry.

985. Can I have you taste this, chef,

986. to make sure it's perfect.- Oh, I'm going to taste it.

987. Don't you worry.

988. Michael had Ralph look stupid

989. and took him down big time.

990. That was an interestinglesson, but a very clever move

991. from Michael's behalf.

992. Ice cold, the crab. You got it.

993. Ice cold. I got a freezer burn.

994. Salmon's broken.

995. Are you happy with that?

996. You're in control.

997. Your restaurant.

998. If you run it like this tomorrow,

999. we're in fucking trouble big time.

1000. Go.

1001. Ralph's biggest downfallis he'd rather just

1002. throw the food out and getclear then control the food

1003. and maintain standards.

1004. Ralph andMichael, please, two seconds.

1005. Just two seconds.

1006. Quick.

1007. We've got to do better than that tomorrow.

1008. Both got strengths and weaknesses,

1009. but I think we've both got more weaknesses

1010. than strengths right now.

1011. Michael, you are running your staff.

1012. Your staff are not running you.

1013. Ralph.

1014. Yes, chef.

1015. Assertiveness, strong, up there.

1016. Quality wise, down there.

1017. If you couldtake Ralph's assertiveness

1018. and insert that in Michael's body,

1019. I think you've got yourself a very talented chef.

1020. Ralph, it's your restaurant tomorrow.

1021. And Michael, it's your restaurant tomorrow.

1022. And if you both run it like that,

1023. it's not going to be a good result at the end.

1024. In regards to Michael, ifhe set me up, he set me up.

1025. Bottom line is it's my job to catch the crab.

1026. It made me stronger, truth be told.

1027. So if he did attack me, I thankhim for it, because tomorrow I

1028. will never let that happen.

1029. Any questions? Let's clear down.

1030. I'm really going to haveto do some soul searching

1031. and somehow turn off partof me tomorrow night,

1032. and just transform Dr. Jekyll, Mr. Hyde.

1033. In other words, I need tobecome more like chef Ramsay.

1034. Let's go, dirty bowls.

1035. Come on.

1036. Dirty bowl.

1037. Come on.

1038. I don't fucking care.

1039. No, don't fucking talk.

1040. I'm going to talk to you.

1041. When I'm done talking to you, you shut your mouth

1042. and you work.- I suggest you shut your mouth.

1043. Work, do something.

1044. Hey, hey, come here, come here.

1045. Now get away and lose some weight.

1046. Come here, you. Come here, you.

1047. Go for a walk and lose some weight.

1048. Michael's a rather soft spoken guy.

1049. So it's something that he'scertainly going to have

1050. to work on for tomorrow night.

1051. Piss off.

1052. Wanker.

1053. You address me as chef, OK?

1054. Just trying out my assertiveness.

1055. I like it. I like it.

1056. I like it.

1057. I'm worried that I have to yell

1058. and I'm worried that I haveto be a little more assertive.

1059. I just really need to learnto vocalize my thoughts.

1060. I don't want it to becomean issue tomorrow night.

1061. All right, chef Ramsay.

1062. I don't think that youbelieve I can pull this off,

1063. but you've put me in theopportunity to excel and take

1064. what I want on my terms.

1065. I'm going to get some sleep here.

1066. Tomorrow, you don't know what's going to hit you.

1067. This is the day Michael and Ralph

1068. have been working towards sincethey arrived in Hell's Kitchen.

1069. They only have 12 hours to make sure everything

1070. is ready for the grandopening of their restaurants.

1071. Today is game 7 of the World Series,

1072. The Super Bowl, the KentuckyDerby, wrapped up into one.

1073. Baked lobster, then roastedbell peppers, grilled corn.

1074. I have a battle plan.

1075. I know what I need.

1076. I have my prep lists.

1077. I just need to work myass off and outwork Ralph.

1078. OK.

1079. What do we got?

1080. Now, this is what I'm talking about.

1081. When I entered the room today, there

1082. had been substantial change.

1083. The wallpaper looks awesome.

1084. The lights look awesome.

1085. Brick on the walls.

1086. There's a harlequinfinish between the brick,

1087. kind of like jockey racingsilks, and I like ponies.

1088. So I'm very happy with everything so far.

1089. Exciting, exciting, exciting.

1090. Good morning to you. Good morning, sir.

1091. How are you?

1092. The wallpaper came in.

1093. So that's a plus.

1094. Mid-afternoon, we'll be done with that.

1095. I'm easy as long as I'm happy.

1096. I like the way that even theshadow cast on that brick wall

1097. is pretty groovy.

1098. The room speaks for itself.

1099. This is all pretty incredible.

1100. In less than 36 hours, we'vegone from one restaurant

1101. to another.

1102. All right, groovy.I've got to make some osso buco.

1103. All right. - You do what you do.

1104. I'll do what I do.

1105. This is going to be awesome.

1106. The designer, John, has really done a great job

1107. of putting my vision out there.

1108. Oh, nice.

1109. The most impressive thing, I think,

1110. is the incorporation of wood, and the panels that he put up

1111. were absolutely perfect.

1112. I really haven't had any snags yet.

1113. Cross my fingers. Michael, good morning.

1114. Good morning.

1115. How are you?

1116. Good, how are you?

1117. Couple of things we've got to cover.

1118. The booths were supposed to be in here already.

1119. I don't have them yet.

1120. All right.

1121. That sucks.

1122. So that's problem number one.

1123. Item number two.

1124. You're a little bit too cool, tone wise,

1125. and I am really tempted topaint the beige section red.

1126. What do you think?

1127. Yeah, it's really hardwithout the Booth's to imagine.

1128. No, I understand.

1129. Willing to take the chance?

1130. Yeah.

1131. We'll put the crews to work on it.

1132. It's OK.I appreciate the honesty.

1133. All right.

1134. I'm way anxious right now.

1135. I've got some problemshere I've got to deal with,

1136. and there's a lot to do.

1137. Michael, Ralph, two seconds, please.

1138. Nice spin.

1139. Good morning, guys.

1140. Good morning, chef.

1141. I like it when you'restanding there with your arms

1142. over one another.

1143. Yes?

1144. There you go.

1145. Right.

1146. Tonight's the night.

1147. Hours from now, both of your restaurants

1148. are going to be open, and one of you

1149. is going to be crowned thewinner of Hell's Kitchen.

1150. How does that feel?

1151. Feels great.

1152. Oh, Yeah.

1153. Now, the last and mostimportant thing of any business

1154. is your kitchen staff.

1155. OK?

1156. And I've handpicked each and every one of these,

1157. and they've also workedalongside me in my kitchen.

1158. Ready?

1159. Yes, chef.

1160. Meet your staff.

1161. Good morning, everybody.

1162. You don't care do you?

1163. - No. - You're useless.

1164. You know that? - I am.

1165. Goodbye.

1166. Wendy.

1167. Oh, my god.

1168. I don't have the potatoes.

1169. Excellent. You're beautiful.

1170. Andrew.

1171. Right when you thought it wassafe to go back in the kitchen.

1172. Listen to me.

1173. Did you hear my fucking question?

1174. - Yes. - Answer it!

1175. OK.

1176. Yes.

1177. Good.

1178. Jimmy.

1179. Hey.

1180. Why are you putting fishstock on a fucking risotto?

1181. Get it off!

1182. Elsie.

1183. Come on, you've got toget it together, sweetheart.

1184. OK.I'm going to get it together.

1185. I'm going to walk around— - So talk to me.

1186. —and go back into the kitchen.

1187. Big, deep breath. One minute out there.

1188. Hello? - Yes?

1189. And when you come back, you come back to me.

1190. Yes, sir.

1191. Move.

1192. Jessica.

1193. All you're shouting out of there

1194. is, I need more time for a lobster.

1195. Hello?

1196. Yeah.

1197. I need a time!

1198. I have no idea what the fuck I'm doing.

1199. OK.

1200. Good morning, team.

1201. Good morning, chef.

1202. Michael, yesterday, you won the challenge.

1203. You get to pick first.

1204. One at a time.

1205. That's tough.

1206. No conferring with Ralph.

1207. I'm not conferring with him.

1208. I pick Jessica first.

1209. Jessica was mine.

1210. He knew it.

1211. That's why he took her.

1212. OK, Ralph, who is your first pick?

1213. My first pick, chef, is going to be Andrew.

1214. Andrew.

1215. Do me a favor and fucking listen.

1216. If you want to give me some fucking lip, don't.

1217. I'm not giving you lip.

1218. I'm just saying, don'tfreak out over the fucking—

1219. Hey, you know what?

1220. This ends now.

1221. No more bullshit in the kitchen, all right?

1222. Michael, are you ready for your second choice?

1223. Yeah, my good friend, Jimmy.

1224. I need that guy.

1225. Jimmy, joinJessica and Michael, please.

1226. Ralph.

1227. Chef?

1228. I could see thelook of dismay on Elsie's face.

1229. I thought they both wouldhave gone for Elsie first

1230. and almost have a bit of a scrap over her.

1231. Ralph.

1232. Chef?

1233. Select yoursecond member of your team.

1234. Wendy Liu, come on down.

1235. Ralphie.

1236. When it came down to achoice between Wendy and Elsie,

1237. I chose Wendy.

1238. I look in her eyes and I know what she can do.

1239. I saw Elsie not cohesive in the kitchen.

1240. Elsie Stayed around.

1241. She was great in challenges, and she got great taste buds,

1242. but line service hurt her.

1243. OK.

1244. Michael, last pick for you.

1245. Who's it going to be?

1246. I love you, Dewberry, but it's going to be Elsie.

1247. That's OK.

1248. Well, I gotta say, I was a little insulted that they

1249. waited so long to choose me.

1250. Am I bitter?

1251. Yeah.

1252. Not by default, chef, I will gladly

1253. take Mr. Dewberry on my team.

1254. Just don't put me on meat, and we'll be OK, won't we?

1255. Surely your Wellington is rested.

1256. Fucking hell.

1257. God almighty.

1258. What are you trying to do?

1259. I'm confused.

1260. I don't know what I'm doing.

1261. It was fully expectedfor me to be picked last,

1262. and Ralph was so graceful about it.

1263. I definitely plan to do themost that I can for Ralph.

1264. Let's get cooking.

1265. I think, for Ralph and Michael, the most important thing they

1266. can do now is really get together with their team

1267. and start establishing camaraderie.

1268. All right.

1269. Number one, I want to bring you up to speed

1270. on what we're doing over here.

1271. And when it's all said and done, if you

1272. guys would like to help me win this,

1273. I would be very appreciative.

1274. Of course, there's envy.

1275. I wish I was Ralph, tonight, and it was my kitchen.

1276. After everything thathappened between me and Ralph,

1277. I don't know if I necessarilyfeel comfortable in there.

1278. All right.

1279. Let's get suited up, and I'll be waiting for you.

1280. OK.

1281. How do you feel?

1282. Good.

1283. I'm pumped, dude.

1284. I was really hoping to havea bunch of professional cooks,

1285. but I've got to deal with what I got.

1286. So what's for dinner?

1287. All right.

1288. First course is like a little seafood sampler.

1289. Oysters, stone crab, and prawns.

1290. Perfect.

1291. We'll make sure you win.

1292. Thanks, guys.

1293. And I'm glad that I got the three people

1294. that we wanted to hire back.

1295. I Wanted to be in Ralph's kitchen.

1296. He's my boy.

1297. I always had an alliance with Ralph.

1298. I love you, little one.

1299. I love you too.

1300. I love Dewberry, but I really hope that that's

1301. a handicap for Ralph.

1302. These things are what's goingto be the details of success,

1303. tonight.

1304. The attention to detail, which is something

1305. that we've been schooledand thought about since we

1306. got here.

1307. And I'm not going to let that thing go by me.

1308. Not tonight. No way.

1309. I made a little list formyself of points of success.

1310. So I had my team read themfor motivational purposes.

1311. This is number four.

1312. Do one thing perfect and not two OK.

1313. Tonight, I'd rather have absolute perfection

1314. on everything, then, eh, on three things.

1315. I will be working thehot pass as the chef has.

1316. Calling, awaying, standbying.

1317. Are you doing it in the same manner?

1318. Same manner. - OK.

1319. With Andrew, I'm concernedthat he might get a little all

1320. over the place during things.

1321. In regards to Wendy, I think she could crumble

1322. under line heat service.

1323. Dewberry has walked off the line once before.

1324. I got to keep that in the back of my head.

1325. What I need, today, is strongpeople doing a good job.

1326. My professional career is on the line.

1327. Get that going now.

1328. I'm going to get him onsomething, him or something.

1329. Everybody's got a job to do.

1330. With so much at stake, Michael and Ralph

1331. have to rely on their former competitors

1332. to work for them, not against them.

1333. All right.

1334. You guys ready for stuff to do?

1335. Brand new menu.

1336. One day.

1337. No idea what's going on.

1338. No problem.

1339. My dream is in your guys hand, right now.

1340. I couldn't feel any more confident.

1341. All right.

1342. Andrew, mathematically, we've got about two minutes

1343. and those pumpkins got to be in the oven.

1344. I'm working on it, man.

1345. I want to be ableto get all this prep done

1346. within four hours.

1347. Right, we've got 4 people times4 is 16 hours of manpower,

1348. right now.

1349. Do you understand?

1350. I can afford no error?

1351. Do what?

1352. Where am I?

1353. Michael, canyou come over here a second?

1354. The booths are actually coming in.

1355. All right.

1356. These are perfect. Great.

1357. This wouldn't havebeen the same without leather.

1358. Yeah.

1359. Hey, Ralph.

1360. Hey, Jean Pierre.

1361. How are you?

1362. Jean Pierre?

1363. If you call me, one more time, Jean Pierre,

1364. I'm going to kill you.

1365. Since we opened Hell'sKitchen, I've been pushed—

1366. Don't get in my face, buddy.

1367. —yelled at.

1368. No, you.

1369. Where's the food?

1370. Whatever isgoing to come to me tonight,

1371. I'm going to give it to Michael and Ralph.

1372. I'm just neutral person.

1373. I would like to introduceyou to your staff.

1374. OK.

1375. Well, everybody, welcome to Frank and Lulu's.

1376. People might ask you, why isthe name of the restaurant

1377. named Frank and Lulu's?

1378. They are two people that are dear to my heart.

1379. One of them is my dog.

1380. One of them is my friend's dog.

1381. And I think they sound like a steakhouse.

1382. So Frank and Lulu's is thename of our restaurant.

1383. Say it with me out loud.

1384. Frank and Lulu's.

1385. Excellent.

1386. Great.

1387. Hi, guys.

1388. Hey.

1389. Hi.

1390. So before I go to the menu,

1391. I'm trying to be like, kindof, hip, cool, trendy place.

1392. I'm not trying to have theservice overshadow the food.

1393. Sort of compliment it.

1394. Where does the name come from?

1395. Lola is my wife'sname, and Lolapop, that's

1396. one of my pet names for her.

1397. I thought it worked reallywell with the restaurant.

1398. I love her, and this is all a start

1399. to a future for me and my wife.

1400. That's what tonight means for me.

1401. Oh, whew.

1402. The kitchens are working furiously.

1403. In the dining room, both restaurants are

1404. getting their final touches.

1405. All right.

1406. Andrew, can you get those artichokes

1407. on the water in 10 minutes?

1408. The whole box? Can you do it?

1409. No way.

1410. Can you make it 15?

1411. I'm pushing it.

1412. Turn the gas on, man.

1413. With an hour and a half left,

1414. Andrew is cutting it close.

1415. Ah!

1416. Fuck me.

1417. Andrew cut his hand tryingto peel the artichokes,

1418. and I think he did pretty badly, and it

1419. looked pretty bloody and gory.- You're going to the hospital.

1420. You're taking him?

1421. Release.

1422. I have to be back here as soon as possible.

1423. I'm not letting his ass down.

1424. Absolutely, I'm working. - OK, guys.

1425. Come on.

1426. Andrew had to go over to the nurse.

1427. He cut his finger.

1428. Beautiful.

1429. Andrew cut himself an hourand a half before service.

1430. That put us right to the edge.

1431. Andrew is going to the hospital.

1432. We're one man down. I'm counting on you.

1433. Hurry up. I cut my finger.

1434. I got to go to the hospital.

1435. It's like, oh, my god.

1436. I don't want to let Ralphdown or let the team down.

1437. Just because we're a man down.

1438. Absolutely refuse to lose, tonight.

1439. Let's go.

1440. This sucks.

1441. Come in.

1442. Chef.

1443. Looks like Andrew—

1444. What happened?

1445. He was turning artichokesand got his finger.

1446. Is he going to be back for service?

1447. I don't know.

1448. Is there a plan in your mindif he's not back for service?

1449. Scott was going to be on the vegetable.

1450. Andrew was going to be on the meat.

1451. Yeah.

1452. Right now, since I have to be on the pass,

1453. I'm going to be on the pass and the vegetable,

1454. pretty much working simultaneously

1455. in both stations.

1456. It's the only answer I have. GORDON RAMSAY: Adaptation.

1457. You've got to. OK, not good.

1458. One man down already. No.

1459. We haven't even started.No.

1460. Right. Reveal the restaurant.

1461. Come.

1462. Thank you.

1463. So first thing, impressions are what?

1464. We're walking in.

1465. Guests have arrived.

1466. With only one hourleft until his grand opening,

1467. Ralph is feeling confident aboutthe look of his dining room.

1468. It looks warm.

1469. It does really look warm.

1470. These are beautiful. Aren't they great?

1471. Oh, they're beautiful.

1472. Chrysler building in design.

1473. 1920s aren't they?

1474. It's lovely.

1475. And, you know, that's what the whole place is.

1476. The place is a throwback to the roaring '20s, is my design.

1477. It looksrich because of the drapes.

1478. Yeah.

1479. It's a little bit Baroque and sumptuous.

1480. Yeah.

1481. So that relates to my menu being rich?

1482. The menu is certainly rich.

1483. A classic Italian steakhouseis my interpretation thereof.

1484. Ladies, gentlemen, good evening.

1485. So what's the idea behind this?

1486. At the old classicltalian restaurants,

1487. a waiter always had a red vest on,

1488. black pants, and a black bowtie going on with a white shirt.

1489. Since I'm not crazy about that, I

1490. like a little modern tip to it.

1491. A nice red shirt.

1492. It's got a little shine to it.

1493. The tie is modern.

1494. For the women, a little bit of the fishnet

1495. stocking, but a tight fishnet.

1496. Nothing too over the top.

1497. We have a nice skirt with a little bit of a slit going

1498. on there someplace, right?

1499. I think the gentslook quite smart, very dapper.

1500. I think the ladies look like old grannies.

1501. Yeah?

1502. Like you'regoing to see your grandma.

1503. Do you feel like grandma's? Yes.

1504. You do?

1505. Yes.

1506. OK, grannies, go around the corner

1507. and scratch your fannies.

1508. OK, Ralph, I'll see you later.

1509. All right.

1510. Thank you.

1511. Sometimes it's— it's too much.

1512. But that's OK.

1513. OK. All right.

1514. Because they're not goingto have crackers at all.

1515. Michael, where are my steaks?

1516. You're steaks are in the walk-in.

1517. OK, Michael.- Yes, chef?

1518. Ready toshow off your dining room?

1519. Yes. - Yes?

1520. I can't wait.

1521. Let's go.

1522. It's time for Michael to show

1523. his restaurant to chef Ramsay.

1524. Nice, huh?

1525. Wow.

1526. Wow.

1527. First thing you realize whenyou come into this dining room,

1528. you know you're in California.

1529. It's bright.

1530. It's pretty.

1531. It's glamour.

1532. It's nice.

1533. Yeah, that's the kind ofPlace I would want to sit,

1534. on those nice leather seats.

1535. The leather boothsare what tied the whole thing

1536. together for me.

1537. That's what really made it happen.

1538. Without that level of sophistication,

1539. I would be quite nervous, because you've

1540. got all square tables here.

1541. And it's quite difficult to make that work

1542. with all square tables.

1543. Now, there you go.

1544. See.

1545. Comfortable.

1546. Nice back in the corner, here.

1547. Because it'snot cheaply put together.

1548. I love the natural glass of the back.

1549. Lighted but very simple.

1550. Who's serving your food?

1551. My wait staff is over here.

1552. Yes, very good.

1553. So you want the girls dressed up like guys,

1554. and you want the guys dressed up like girlies.

1555. Yeah. - Yeah?

1556. And what's with the tie on the girls?

1557. It's a fashion thing.

1558. That's sexy with a tie.

1559. And you guys in your black t-shirts.

1560. You like ballerinas.

1561. Yeah?

1562. OK, ballerinas, go off and get your tutu's.

1563. Good luck. - Thank you, chef.

1564. Back in the kitchen.

1565. Here we go.

1566. The pressureis on in Ralph's kitchen.

1567. There's no sign of Andrew, and the team is

1568. rushing to pick up the slack.

1569. What we need to doright now, Wendy, triple speed.

1570. Triple speed.

1571. Dewberry, those deserts, you have 15

1572. minutes to get everything done. Let's go.

1573. All right.

1574. We're one man down.

1575. You've got one man back up.

1576. Woo!

1577. Andrew!

1578. Oh, my god.

1579. I told you.

1580. That's what I'm talking about, baby.

1581. Have no fear.

1582. Stitches are here.

1583. All right, Andrew, good to have you home.

1584. As minor as the cut was, I only

1585. really did get four stitches.

1586. There's no way I was missing service.

1587. Not a chance.

1588. I wasn't going to let you down, buddy.

1589. I didn't think you were going to.

1590. Michael, two seconds, please.

1591. Ralph.

1592. Yes, chef.

1593. Quickly, please.

1594. OK, guys.

1595. Literally minutes away from opening.

1596. I just want to say, well done.

1597. I'm really impressed.

1598. What you've both done out there is beautiful.

1599. All credit to you guys.

1600. That's why you still here, and tonight's your night.

1601. I, personally, will bespending equal amounts of time

1602. in both your kitchens shadowing you both.

1603. Not running it.

1604. Not dressing, not serving, no calling.

1605. Shadowing it.

1606. Your restaurants, your kitchens.

1607. Run them your way.

1608. And remember, there's onlyone of you who's going to win.

1609. Are you both ready? Yes, chef.

1610. Yes, chef.

1611. Here we go.

1612. Yes, chef.

1613. You have julienne over there?

1614. Now dressed in the attire of a head chef,

1615. it's time for Ralph and Michael to take

1616. command over their teams.

1617. Today is the single mostimportant day of my life.

1618. I have an opportunity, here, of a lifetime.

1619. There was only one personthat could be up here,

1620. and you guys have worked really hard today.

1621. You made me feel good.

1622. There was no bitterness, nothing.

1623. You guys have reallyencouraged me this whole way.

1624. Those guys, it doesn't matterwhat you see, what you hear.

1625. You know that they'reall going to be sweating,

1626. and Ralph is going to be trying to do everything

1627. and he is going to be everywhere.

1628. We're set. We worked our ass off.

1629. So let's go, man. Yeah.

1630. Yes, chef.

1631. Let's do it for everybody.

1632. Thank you, guys. - Really.

1633. Yeah, thanks.

1634. Dirty bowl, Jimmy.

1635. Andrew, Wendy, Dewberry.

1636. Chef.

1637. We've come very far, so far, today.

1638. We had a minor injury and a little setback.

1639. That doesn't stop us.

1640. And we've turned up the speed.

1641. We're ready to go.

1642. What I need from you tonight isto reach within, to dig in deep

1643. and give everything you possibly can, right now.

1644. Remember those rules of service, that we talked about before,

1645. about doing everything perfect.

1646. Perfection, never losing control,

1647. these are things that we need to do tonight.

1648. I need absolute perfectionand absolute professionalism.

1649. Can you do that for me? - Yes.

1650. You got it.

1651. We're in a tough situation

1652. because we can only push ourselves

1653. so far, especially becausethere's nothing in it for us.

1654. Hope we kill them. Let's show them what time it is.

1655. Let's do it.

1656. Since Hell's Kitchen opened,

1657. people have come to this establishment

1658. to experience GordonRamsay's world-class cuisine.

1659. Tonight, Chef Ramsay's two proteges

1660. will make their debuts.

1661. Welcome to Lola Pop.

1662. Welcome to Frank and Lulu's.

1663. Once again, the customers

1664. will play a large role ininfluencing Chef Ramsay's

1665. decision on who getsrewarded with the opportunity

1666. of a lifetime.

1667. OK, Michael, Ralph, doors are open, yes?

1668. Good luck.

1669. No, I want a hug, man.

1670. Let's go.

1671. Hey.

1672. Good luck.

1673. For the main course, I'mgoing to have the filet mignon.

1674. I'll have the butternut squash to start.

1675. And then, I'll have the New York steak, medium.

1676. All right.

1677. Table four, four guests.

1678. Two foie gras, one soup, one salad.

1679. On second order, two NewYorks, one lobster, one duck.

1680. You guys got to talk out loud.

1681. Yes, chef.

1682. OK.

1683. Team, listen up.

1684. Two guests, table two.

1685. One ravioli, one scampi.

1686. Main course, two filet.

1687. Yes, chef.

1688. Thank you.

1689. The first orders are in,

1690. and it's time for Michael to prove

1691. to chef Ramsay he has whatit takes to lead a kitchen.

1692. All right.

1693. Two steak, one lobster, one halibut.

1694. I have one lobster ready.

1695. Wasn't there one lobster on oneorder and you told me to wait.

1696. No, wait.

1697. You guys, scratch that.

1698. Don't listen to what I said, all right.

1699. One seafood, two foie gras, one carpaccio in the pass.

1700. Yes, chef.

1701. At the beginning of service with Michael,

1702. he actually got a littlelost, a little caught up.

1703. He was mixing up tickets.

1704. It got confusing.

1705. Stick that New York up there, OK?

1706. Don't you want the the ossobuco on the New York now?

1707. Unfortunately, Michael's brigade

1708. has switched off.

1709. So they're, now, all cooking as individuals,

1710. and no one is cooking as a team.

1711. Secondly, it's not their fault because they're

1712. not being led as a team, andthere's nothing happening.

1713. It's gone quiet, and Michaelis not communicating with them.

1714. Bad sign.

1715. Foie gras, you guys.

1716. All right.

1717. One soup, two foie gras, one carpaccio.

1718. Despite Michael'sstruggle to earn respect

1719. as a head chef, appetizers are making

1720. their way to the customers.

1721. Meanwhile, Ralph is trying tokeep his kitchen on schedule.

1722. Don't get rattled, Wendy.

1723. Everything is going perfect, OK?

1724. Just keep parts hot.

1725. Shoot, I need pans.

1726. OK.

1727. One ravioli, one fig, two scampi.

1728. You're on the order, right now, yes?

1729. Yeah, did you justtake one scampi, two fig?

1730. I said—

1731. I thought you said two.

1732. —two scampi, one fig, one ravioli.

1733. OK.

1734. Ralph, I just need you toslow down just a little bit.

1735. All right.

1736. You know Wendy.

1737. She got a little nervous.

1738. She got a little gun shy.

1739. I had to walk away from the hot pass

1740. to go over there and helpout to make sure it worked,

1741. and as long as nothingsuffered, I think I did my job.

1742. Where are you sauteing the shrimp?

1743. Oh, I thought we weregoing to do it in the pan.

1744. OK, got it.

1745. That's the part I was confused about.

1746. Ralph's very vocal, very confident,

1747. but, unfortunately, nothing'scoming out on the starters.

1748. So he's spent more time, actually,

1749. on the starter section thanhe has on the hot plate.

1750. A chef never leaves the hot plate.

1751. So far, he's been on thestarter section for 10 minutes

1752. and hasn't been on his hot plate twice yet.

1753. So not a good start.

1754. Let's not fool around.

1755. Let's get another pan ready for two scampi

1756. right after that, right?

1757. Now, I'm confused.

1758. Even though Ralph's kitchen

1759. is struggling to get his appetizers out,

1760. he has a backup plan.

1761. His antipasto cart.

1762. Snacks.

1763. Cheese.

1764. Woo-hoo.

1765. This strategy is not only

1766. keeping his customers happy, it's giving his kitchen

1767. some breathing room.

1768. An hour and 15 minutes into dinner service.

1769. Michael's diner's have now received

1770. all of their appetizers—

1771. It's good.

1772. —and a little something extra.

1773. It is plastic.

1774. Would you allow me to a remove your plate?

1775. Absolutely, yes, yes.

1776. Go ahead.

1777. But everything was good and tasty?

1778. It was good.

1779. Michael, I had one

1780. lady, when she tried the pumpkin,

1781. there was a little plastic.

1782. They're fine.

1783. They're fine.

1784. Yeah?

1785. Sorry.

1786. You get one time, and then I'll kill you.

1787. With Elsie causingMichael an embarrassing mishap,

1788. he can't afford any morecostly mistakes from his team.

1789. Fire table of two.

1790. Two lobster, Jess.

1791. Hold on.

1792. I'm doing rice paper.

1793. Hold on.

1794. All right.

1795. How's that?

1796. Where you got that rice paper?

1797. Yeah, I'm only one woman though.

1798. Can you say, yes, chef?

1799. I understand you're under shit.

1800. I do.

1801. Yeah, you're not helping it either.

1802. Well, I'm in my side.

1803. I can't give you the whole oven.

1804. What are you talking about?

1805. I'm not saying anything.

1806. Shut up, Elsie.

1807. Don't tell me to shut up.

1808. You guys, stop bickering.

1809. Jessica.

1810. Chef, if you keep yelling at me right now,

1811. I'm not going to get anything done.

1812. So just stop yelling for one second.

1813. What's the problem?

1814. She's having a breakdown.

1815. Shut up, Elsie.

1816. Jessica and Elsie startedbickering with each other,

1817. and Jessica wouldn't shut up.

1818. She couldn't get the whole authority

1819. thing with me as being chef.

1820. When you yell, it's nothelping at all, right now.

1821. I've been doing this for months.

1822. Just say, yes, chef and forgive me.

1823. You guys don't need to be bickering.

1824. While Michael is stillstruggling to control his team,

1825. Ralph's kitchen has now rallied and has pushed

1826. out most of their appetizers.

1827. Yeah, that's good.

1828. It's good.

1829. That's awesome.

1830. And now, the pressure is on Ralph

1831. to get out the main courses.- Let's go, Dewberry.

1832. You have the spaghetti sauce ready, yes?

1833. Yes, chef.

1834. Do not drop the pasta until I tell you to.

1835. Yes, chef.

1836. Do not put fish into that spaghetti pasta.

1837. Where did you put that from?

1838. Into where?

1839. Oh, for this.

1840. What's that?

1841. What's that?

1842. What's that?

1843. That's a mess, right?

1844. That's garbage.

1845. That's garbage, right?

1846. Yes, chef.

1847. No garbage here.

1848. This is Frank and Lulu's.

1849. Yes, chef.

1850. Dewberry, give me some more black truffle.

1851. Black truffle?

1852. Dewberry, don't put itup here like you're doing me

1853. a favor when you put it up, OK?

1854. Put it up here like you mean it, all right?

1855. I thought we've been through this.

1856. Don't do it.

1857. Drink some water.

1858. Losing a chef at this point

1859. will greatly jeopardize Ralph's chance

1860. to complete tonight's service.

1861. Dewberry, hold on, baby.

1862. Wash your face with some water.

1863. Wash your face with some water.

1864. Hold on, Dewberry.

1865. It was so hot in the kitchen.

1866. We were under so much stress.

1867. I started seeing stars, andmy vision got real slow.

1868. Dewberry, don't die on me tonight, please.

1869. You can die on your own time.

1870. Yes, chef.

1871. Ralph, I really need to have your help.

1872. I'm coming right now, Jean Philippe.

1873. Ralph, your food is excellent, but we

1874. need to speed a little bit on the main courses.

1875. You got it.

1876. We need to speed it up.

1877. I understand. New table ordering.

1878. Two guests, table two.

1879. One scampi, one ravioli.

1880. I need to see a new gear, please.

1881. OK, go sit down.

1882. Well—

1883. Really crucial time now.

1884. Unfortunately, Ralph's actually lost Dewberry.

1885. Dewberry's on the verge of fainting right

1886. at the absolute pinnacle stage of service.

1887. Not good.

1888. How's Dewberry?

1889. Is he alive back there?

1890. We need him for the next table.

1891. Where are you Dewbs?

1892. With the chance of winning

1893. a restaurant threatening to slip away,

1894. Ralph tries to keep it together.

1895. Andrew, what I need you to do is get over here,

1896. give this station some attention, right now,

1897. while she works on that.

1898. We are in total control.

1899. Oh.

1900. What am I doing with this shit?

1901. I'm not going todrop the entree right right

1902. after their plates are gone.

1903. This isn't a diner.

1904. Dewby.

1905. Welcome back, Dewberry.

1906. I'm not going anywhere.

1907. If I fall out, just kick me in the ass and push me back up.

1908. I'll make sure to live up to that.

1909. Smack me in the ass if it's you, though.

1910. OK. Dewberry's back.

1911. So that's really great news.

1912. So Ralph's team is back up to full speed.

1913. So it really is a goodsign for Ralph's kitchen.

1914. The tempo is still there.

1915. He's getting involved, now, and doing a little bit more

1916. of the cooking and actually supporting Dewberry,

1917. and bringing him back up to fullspeed, which is a great sign.

1918. Dewberry.

1919. Dewberry.

1920. Attention to detail.

1921. Say the next one.

1922. If you plate it, taste it.

1923. Go to number six.

1924. Never settle for second.

1925. Number seven.

1926. Perfection.

1927. Thank you.

1928. He wanted to keep me going because I

1929. think he knew that I was tired.

1930. But it was what I needed.

1931. All right.

1932. This bass— Chef, that is love for you.

1933. Thank you, sir.

1934. You're welcome.

1935. You are a rocktoday, aren't you, Dewberry?

1936. Yes, chef. - You are Gibraltar.

1937. You are the hope diamond.

1938. I'd rather you be sayingl was Brad Pitt's wife.

1939. Three hours into dinner service,

1940. and Ralph's kitchen hasmanaged to get out over half

1941. of his main courses.

1942. Meanwhile, Michael's kitchen isalso pushing out main courses

1943. quickly.

1944. Maybe a little too quickly.

1945. I actually ordered itmedium-well, and this is,

1946. obviously, not medium-well.

1947. Well, let me have it medium-well—

1948. Yes.

1949. —the way you expected it.

1950. Michael, wassupposed to be medium-well.

1951. Jimmy, can I get this cooked up?

1952. Are you happy? Huh?

1953. I'm not.

1954. I'm not happy at all.

1955. You know, I kind ofstarted off saying good job,

1956. you guys.

1957. Then, there became a mistake.

1958. I was able to really just pushmyself and just be assertive.

1959. That's when the rhythm really started going.

1960. Let's go.

1961. Come on, you guys.

1962. How long to theravioli, please, Dewberry?

1963. - About two minutes.- What do you mean two minutes?

1964. I asked you before. You gave me two.

1965. Where are the other two?

1966. Got to get them working, chef.

1967. Please.

1968. In their firstdinner service as head chef,

1969. both Ralph and Michael arefinding it useful to utilize

1970. Chef Ramsay's aggressivestyle to get the best results

1971. from their kitchen staffs.

1972. Jimmy, how long on that steak?

1973. Coming right now, chef.

1974. Right behind you, chef.

1975. Right behind you.

1976. Hallelujah. Osso buco.

1977. Can you go grab me a new one that's hot,

1978. and then come back and plate these beets.

1979. Thank you.

1980. This table is dragging ass.

1981. I need table 12.

1982. Two short rib, one lobster, one steak.

1983. Yes, chef. Coming up, chef.

1984. Thank you.

1985. Michael is nowstarting to get a bit of fire

1986. in his belly, and things areactually moving because they're

1987. starting to listen to him.

1988. They're beginning to wake up, and things

1989. are starting to happen.

1990. So I'm glad he's back up now, because it's

1991. good to see he's not acceptinganything and everything.

1992. Michael's kitchennow has its act together

1993. and is getting out thelast of its main courses.

1994. Cheers to the chef.

1995. The chef was unbelievable, tonight.

1996. Great job.

1997. Meanwhile, Ralph's kitchen has served

1998. the last of their main courses.

1999. Phenomenal.

2000. It really, really is.

2001. You know what it is?

2002. I can chew it.

2003. It's very tender, and I can chew it.

2004. I love that about steak.

2005. Two parfait, two cheesecake, yes?

2006. Wendy, you're away on table eight.

2007. Cheesecake, chocolate cake.

2008. Yeah.

2009. Elsie, you're free.

2010. You can do deserts now, OK?- OK.

2011. What do you need?

2012. I want table one, OK?

2013. Yes, chef.

2014. Yeah, this is gettingreally hard, especially for me

2015. because they're bothdoing exceptionally well.

2016. They're both on fire.

2017. Customers seem very, very happy, and desserts

2018. are starting to roll out now.

2019. Both Ralph and Michael arestill giving a lot of pressure

2020. to their brigade, and no one's taken their foot

2021. off the gas, which is a greatsign for both restaurants

2022. so late on. - Wendy, hurry up.

2023. Coming up to you, baby.

2024. It's three and a halfhours since the doors opened.

2025. Ralph and Michael are making a final push

2026. to complete the dinner service and win over

2027. the hearts of their customers.

2028. All right.

2029. Elsie, I need you to push those desserts.

2030. We're dragging.

2031. Yes chef.

2032. Do I have any more tables coming in?

2033. Thank you.

2034. - Well done. - Thank you.

2035. You guys kicked ass.

2036. If we lose, we lost fighting, man.

2037. Seriously.

2038. Thanks.

2039. Good job.

2040. Good job tonight, guys. We went out fighting.

2041. No matter what happens, youguys really worked hard for me.

2042. I really appreciate it.

2043. Come here, sweetheart.

2044. Oh, thank you. Did you guys enjoy that?

2045. What did you have?

2046. That's good steak.

2047. What was that other thing that I had?

2048. Oh that was a port reduction.

2049. With the wine?

2050. Yeah, well youcook it down slowly until it

2051. gets really thick like that.

2052. I appreciate it.

2053. Thank you, guys, very much forcoming out and supporting me.

2054. - Thank you. - Bye, guys.

2055. I'll see you around.

2056. Thank you everybody.

2057. Goodnight.

2058. After an exhausting 60 hours,

2059. Michael and Ralph's ultimate test is over.

2060. Now, it's up to chef Ramsayto make one of their dreams

2061. come true.

2062. OK, guys, gather around, please.

2063. How are you feeling? - Good, chef.

2064. Yeah, you'vegot every right to feel good.

2065. Are you ready for the decision?

2066. Yes, chef.

2067. Well, I'm not.

2068. OK?

2069. No where near it.

2070. Listen, tonight was a simulationof your dream restaurant.

2071. It came true.

2072. Michael.

2073. Yeah.

2074. You wanted an LA restaurant.

2075. Every customer out there tonight was from LA.

2076. Ralph.

2077. Yes, chef.

2078. You wanted a New York steakhouse.

2079. We actually flew customers from New York

2080. to dine in your restaurant.

2081. That's cool.

2082. OK.

2083. Listen, customer comment cards.

2084. I'm going to study these cardsand combine that with both

2085. of your performances tonight.

2086. I am going to make my decision.

2087. Ralph and Michael, go back to the dorm.

2088. Scott and Maryann will comeand get you when I'm ready.

2089. All right.

2090. All right, man.

2091. That's it, huh.

2092. It's out of our hands.

2093. It's all over but the crying, right now, huh?

2094. I have a slight advantage over Michael.

2095. I'm stronger.

2096. And all the kiddingaround and all the smiling

2097. is all well and good, and it's all true, but not

2098. when it comes down to business.

2099. Stage left?

2100. There's not muchabout Ralph that I fear.

2101. He has his own style from years ago,

2102. and that was probably hip and hot then.

2103. I'm trying to represent a new generation.

2104. Gosh, that was fun, man.

2105. We pushed it to the max, and the team really fucking

2106. came through.

2107. Tonight was a smashing success.

2108. Yeah, we got all of our tables.

2109. We got all of our stuff out.

2110. All our desserts.

2111. Food tasted good.

2112. It all looked good.

2113. Got to say, I was happy.I won this thing.

2114. What I did tonight, and whatl was able to accomplish,

2115. and how I was able to pushmyself and do what I did, man.

2116. I've got the best feeling right now.

2117. I hope I win. I hope I win.

2118. I hope I win.

2119. I hope I win for me.

2120. I hope I win for my fiance.

2121. I hope I win for my family.

2122. I hope I win because I did it.

2123. The bottom line is, I came here to win.

2124. We did the best we could sweetheart.

2125. What's up, fellas.

2126. Hey, guys.

2127. I'm ready.

2128. You ready.

2129. This is a good thing.

2130. Make sure he can't see.

2131. Don't move or you might trip over the furniture.

2132. I know my way around.

2133. All right, you ready to go?

2134. All right, guys, this is it.

2135. Put your hand on my shoulder, Ralph.

2136. Put your hand on my shoulder. All right.

2137. OK, guys.

2138. Oh, I just got nervous.

2139. Oh, man.

2140. The angst. The anxiousness.

2141. This is for real.

2142. This is not for fake.

2143. This is all for keepsies.

2144. My heart was thumping.

2145. I don't think I've ever been so nervous.

2146. And all these things that I had done

2147. that day that I didn't thinkwere absolutely perfect

2148. started going through my head.

2149. I started sweating, andmy knees started shaking.

2150. It was just the most anticipation I've

2151. ever felt in my whole life.

2152. Remove your blindfold, please.

2153. Congratulations to you both for being here.

2154. Tonight, I witnessed two veryoutstanding performances,

2155. and it has been a very close call.

2156. So I'm depending on the customers comments

2157. more than I've ever had to do before.

2158. They loved your food, theyloved your restaurants,

2159. and they loved the experience.

2160. But tonight, I asked themall one critical question.

2161. Would you return to this restaurant?

2162. And one of you received anamazing 90% of return business.

2163. But that wasn't good enough.

2164. In the other restaurant, 94% of the diners

2165. said they would come back.

2166. Amazing.

2167. Any new restaurant would behighly successful with both

2168. those figures, but only one of you

2169. can be the winner of Hell's Kitchen.

2170. You each stand in front of a door.

2171. Only the winner's door will open,

2172. and with that, the start of your dream come true.

2173. Michael.

2174. Chef.

2175. Ralph.

2176. Yes, chef.

2177. Are you both ready?

2178. Yes.

2179. Turn around and face the doors, please.

2180. OK, gentlemen.

2181. On my count of three, open your door.

2182. One, two, three.

2183. Michael, you'vewon your dream restaurant.

2184. I've said itbefore, win-lose or draw.

2185. I've got no reservations about how I performed

2186. and what I did here.

2187. I did exactly what I said I was going to do.

2188. I did the best I could.

2189. There is no loser.

2190. Michael just happened to win.

2191. For the first time, I feel like I'm

2192. in control of my own future.

2193. I've proven myself tomyself, and that's important.

2194. I think that I really earned the right

2195. to be the head chef that I know that I am, and that I am now.

2196. That's for sure.

2197. As Michael was celebrating

2198. the win of a restaurant, Irealized that an individual

2199. of Michael's talent—

2200. that I didn't want to let him get away.

2201. Two seconds.

2202. Thank you.

2203. Michael, you have a very special talent,

2204. and you've impressed me so much that I

2205. now want to make you an offer.

2206. Yeah.

2207. I, personally, would like toinvite you to come back with me

2208. to London to be part of oneof the most famous restaurants

2209. in the world and work alongside me to become

2210. a top, world-class chef.

2211. So, Michael, what do you say?

2212. I was blown away by Chef Ramsay's offer

2213. to either own my own restaurantor to move to London to train

2214. to become a world class chef.

2215. Either way I choose, it'sdefinitely a dream come true.

2216. Is that a yes or a no?

2217. Yes.

2218. Yes, well done.

2219. Congratulations.

2220. Well done.

2221. Ladies and gentlemen, yourHell's Kitchen winner!

2222. Working with chef Ramsay isan opportunity of a lifetime.

2223. He's going to enhance my credibility

2224. and reputation as a chef.

2225. So when I do open my own restaurant,

2226. I'm going to have a muchbetter chance of success.

2227. Well, my friends.

2228. Ralph was great tonight,

2229. but Michael deserved towin because his creativity

2230. and standards are simply on a higher level.

2231. And I accomplished mygoal of turning an unknown

2232. into a Master Chef, and that hasto be the perfect way to close

2233. Hell's Kitchen tonight.

2234. And I'm fucking out of here.

2235. Dewberry, have a drink.

2236. The champion, ladies and gentlemen, is him!

2237. Well done.

2238. Well done.