Hell's Kitchen 2x1

1. Now the new journeyinto Hell's Kitchen begins.

2. Whoo!

3. Yeah!

4. I was so excited.

5. To me— this is a chance of a lifetime.

6. And I want it.

7. I want it so bad.

8. Here we are.

9. Whoa.

10. It's nice.

11. Ladies and gentleman, welcome.

12. Please come in.

13. Hello!

14. Hello.

15. Welcome to Hell's Kitchen.

16. My name is Jean Philippe,I'm the Maitre D'.

17. Please feel free— walk around the restaurant.

18. Sweet, thanks.

19. Thank you.

20. Rachel, what's over here?

21. Hey, hell's not a badlooking place at all, is it?

22. See.

23. Pick it up, what?

24. I'm here at Hell's Kitchen toprove that someone that walks

25. like me, talks like me, dances like me,

26. acts like me can still hold it down

27. and kill it in the kitchen.

28. Oh, dear.

29. Slightly demented.

30. I hate being the grandma of the group.

31. Everybody looks good in this lighting.

32. I work at a restaurant called Lupa.

33. I slice it very thinly.

34. I go in there— throw onmascara, get some lip gloss.

35. My impression of Gordon Ramsay is he's hot.

36. Just kidding.

37. He's not.

38. Oh, dear.

39. Is she putting makeup on?

40. So, please, have little toast all together.

41. To Hell's Kitchen.

42. That The best might win.

43. Thank you, thank you.

44. All right, ladies and gentlemen.

45. I'm Gordon Ramsay and this is Hell's Kitchen.

46. And there's 12 of youhere, and only one of you

47. is going to win.

48. Win by impressing me.

49. Now get in the kitchen and startcooking your signature dishes!

50. What are you waiting for?

51. Move!

52. Oh my god.

53. Coconut. Coconut milk.

54. Right behind you.

55. Garlic?

56. Bell peppers are in the fridge.

57. Chef Ramsayhas given the contestants

58. 30 minutes to prepare their signature dish.

59. This is his first opportunityto gauge the talent

60. of these aspiring chefs.

61. Nobody has a wide corkscrew, right?

62. No.

63. Sorry to do this.

64. It looks so much easier in the movies

65. when they cut the top of the bottle of wine off.

66. Hey, my plantaino— they're burning.

67. Oh, yoi yoi.

68. Cook, you bastard

69. OK, last minute. Yes?

70. Man!

71. Last minute.

72. I mean, I'm thinking, gosh, you're

73. going to be able to see myheart beating through my neck.

74. I'm just very, very nervous.

75. Rocking and rolling, my friend.

76. These are your signature dishes.

77. This is you on a plate.

78. So who's responsible for the Leaning Tower of Pisa?

79. That's mine, Chef.

80. That's yours, big boy.

81. What is it?

82. It's cha-ching sesame crusted tuna.

83. Sorry, say that again.

84. Cha-ching sesame crusted.

85. Erm, I've never heard ching-ching.

86. Cha-ching is like—

87. it's my slang.

88. Just means it's slamming, it's money.

89. It's lamb and it's money.

90. Slamming.

91. Oh, slamming.

92. Yeah.

93. And, uh, this is a meal for six, right?

94. It's just— it's light.

95. It just looks tall.

96. It's light?

97. Yeah.

98. Would you just take your hat off for me?

99. Is there a hole in your head?

100. No.

101. No.

102. Give me your hat.

103. - What? - Hat.

104. There you go. Hold it there.

105. So this is you on a plate.

106. That sauce is piping hot.

107. You sort of dip at it with care.

108. I'm gonna stop eating with care.

109. Kind of soiled the inside.

110. But it's still wearable.

111. Jesus.

112. That's mine, Chef.

113. I am proud to be a redneck.

114. I don't have to be the big dog but I'm not

115. gonna let anybody run over me.

116. What is on there?

117. It's a butterfliedshrimp in chocolate sauce.

118. Oh, fucking hell.

119. Get me back to London.

120. And what's all thelittle bits on the lemon?

121. That's a chili pepper.

122. I wouldn't eat it if your mouth is on fire, sir.

123. No, sweetheart.

124. My mouth's fucked.

125. It's not on fire, it's fucked.

126. Very weird.

127. It's a shame that you cut the prawn.

128. It's actually cooked nice, but totally obliterated

129. in this silly chocolate sauce.

130. Far too much chocolate in there.

131. Back in line. - Yes, sir.

132. Thanks, Chef.

133. He said it was a weird dish.

134. A lot of it's where you come from.

135. I'm sure that kidney piewould taste like crap to me.

136. Fuck me.

137. Who's is this?

138. It's mine.

139. And first name?

140. Holly.

141. How long have you been been cooking?

142. Most of my life.

143. I have had six sons.

144. I've had them all naturally.

145. And if I can endure that, Hell's Kitchen's

146. going to be nothing for me.

147. Erm, just explain to me what it is, please.

148. It's an undone focaccia breadwith a garlic dipping oil.

149. Undone.

150. What does that mean— undone?

151. It means it's not done.

152. Oh, so half-baked focaccia bread.

153. Oh, my god.

154. Right now, I'd rather eat poodleshit than put that in my mouth.

155. Back in line.

156. Whose is this?

157. That would be mine.

158. I'm really used to beingunderestimated my whole life.

159. I'm about 5'3" and 3/4.

160. I like to say 5'4".

161. OK, what is it?

162. This is potato crab cakes witha little bit of Asian flair—

163. with soy and peppers.

164. Yeah, it is very hot.

165. And some of the potato inside are

166. crunchy— they're undercooked.

167. Don't piss me off or you'll get a pit bull.

168. Back in line, Larry.

169. Thank you.

170. And whose is this?

171. It's mine, Chef.

172. And first name?

173. Maribel. Maribel.

174. What is it?

175. It's a Argentine plantain soup.

176. I'm so sorry.

177. It's garlicky, it's hot, andit looks like baby vomit.

178. It was a disaster.

179. And he spit it out.

180. I don't think it was too spicy.

181. I don't think he can take the spice.

182. I think he's a wimp when it comes to that.

183. Back in line.

184. Fuck and now I feel sick.

185. Do you know what?

186. I don't know if I want to goany further, to be honest.

187. Can it get any worse?

188. I'm saying a prayer now.

189. Now I feel sick.

190. Ugh. - It's me.

191. Fuck.

192. Whose is this?

193. It's me, Chef.

194. Now, um— boy, you're very sweaty.

195. Are you all right?

196. I just—

197. I'm a schweatzer.

198. I sweat.

199. I sweat all the time.

200. I'm a schweatzer.

201. Don't worry about that.

202. What is that?

203. It's shrimp scampi with Caesar salad.

204. It's the first time in my entire life

205. I've been served a cooked Caesar salad.

206. I understand that, Chef.

207. It sounds disgusting.

208. Let's move the Caesar salad off.

209. Just, erm, give me your hands, please.

210. There you go.

211. Appreciate it, thanks.

212. Thank you.

213. It's hot.

214. Tom?

215. Fuck up out your Caesar salad.

216. Thank you, Chef.

217. I'm a man, I can take it.

218. It's no big deal.

219. And you know what?

220. If he didn't care, he wouldn't break my chops.

221. Right.

222. Whose is this?

223. - Mine, Chef. - First name?

224. - Heather. - Heather.

225. And what do you do?

226. Sous chef.

227. Sous chef.

228. How big a brigade?

229. 12 about—

230. 12 guys?

231. Yes, sir.

232. Being a woman in the kitchen—

233. you gotta hold your own.

234. My name's not babe, my name'snot hun, it's not honey.

235. It's Heather.

236. So what is it?

237. Chocolate-raspberry empanadas.

238. Oh, fucking hell.

239. Very thick on the outside soit's very hard to sort of—

240. digest.

241. Yes, sir.

242. At least I can say that is thebest thing I've tasted so far.

243. Thank you, sir.

244. Back in line.

245. Thank you.

246. Now whose is this?

247. It's mine, Chef.

248. And where did you learn to cook?

249. The first cooking job I had was in a jail.

250. Were you serving time there

251. or just bypassing to learn how to cook?

252. I was serving time there.

253. I got in trouble for some stolen checks

254. and the judge gave me a total of five years.

255. If I think Chef Ramsay is beingan asshole to be an asshole,

256. I'll be an asshole myself.

257. You— blue shirt—

258. come here.

259. First name? - Gabe.

260. You're going to taste this.

261. Take the fork, big boy.

262. When I see an opportunity that I

263. can take to expose someone's weakness,

264. I'll definitely take that.

265. What do you think?

266. It's a little overdone for me, Chef.

267. - It was overcooked. - Yes, Chef.

268. GARRETT I'm so mad that somebodycan just boldly lie to my face.

269. It's very dry.

270. So far— some really shitcooks but one honest one.

271. Back in line.

272. Let's taste yours.

273. Unfortunately, the fish is raw.

274. It won't even separate— can't even flake it.

275. You should've called it sushi.

276. Back in line.

277. Yes, Chef.

278. Whoever's responsible for these two dishes—

279. yeah— please come forward.

280. OK.

281. First name? - Giacomo.

282. Giacomo. And this is?

283. - My name is Sara. - Sara.

284. Giacomo— cheer me up.

285. What's the dish?

286. Sara—

287. Yes, Chef.

288. Taste.

289. If she said anythingelse but good or excellent,

290. I knew that she was blowing smoke.

291. Very nice.

292. Mm-hmm.

293. Do you mean that or wereyou just kissing his ass?

294. No, Chef.

295. It's good.

296. Thank you.

297. It's not back, Giacomo.

298. Thank you, Chef.

299. Thank god I've come across something edible.

300. Thank you, Chef.

301. After Chef Ramsay shook myhead, I kind of feel like I

302. have to emerge as a leader.

303. Don't piss your pants, but thank you.

304. OK.

305. What is that?

306. This is a herb-crusted salmonwith a peekytoe crab pasta.

307. The pasta is way overcooked.

308. It's just like mush, just a big bowl of mush.

309. I did the best what I could with what I had.

310. I didn't make him—

311. blah— barf it out.

312. Back in line.

313. It's mine, Chef.

314. What is it?

315. It's my coconut andpomegranate celery root salad.

316. And what's cooked on the plate?

317. Mm, the nuts are toasted.

318. The nuts are toasted?

319. Yes.

320. Oh, fuck me.

321. We've toasted nuts for 29 minutes

322. and then grated a coconut.

323. It's fine.

324. As far as rabbit food goes, because it's

325. all raw and crunchy.

326. I'm really proud of that salad.

327. I know it's a good salad.

328. A Rabbit might like it.

329. I don't think rabbits like coconut milk.

330. Back in line.

331. I'm deeply concerned.

332. But I'll push you to the absolute extreme,

333. because one of you will become an executive chef

334. with a share in the profits ina brand new multimillion dollar

335. restaurant.

336. It's a phenomenal opportunity.

337. I'm prepared to sell my house, pack my things—

338. I'm gone.

339. Are you seriously up for the challenge?

340. Yes, Chef!

341. OK.

342. These are my sous chefs—

343. Scott and Mary Ann.

344. Basically, they're my number twos.

345. Now, for the first time ever in Hell's Kitchen

346. the teams will be men versus women.

347. Yeah.

348. I was psyched—

349. I don't have to worry about offending anybody.

350. I couldn't have asked for a better scenario.

351. Bring it on.

352. Normally people expect women in kitchens

353. to be so catty and so hateful, and I

354. think this is a great opportunity

355. to show that we can do thedance and bring it together.

356. The men will be cooking outof the blue kitchen with Scott.

357. And the women will be cookingout of the red kitchen

358. with Mary Ann.

359. Go and get changed, because boy oh boy—

360. have we got a lot of work to do.

361. Move your ass.

362. Everybody follow me to the dorms.

363. Although they arecompeting against each other,

364. the men's and women's teams will be sharing this living space

365. just steps from their kitchens.

366. Team, baby.

367. Come on!

368. As far who's going to win— the team

369. is going to be the guys.

370. Watch out, girls.

371. They're in there right now going, yeah!

372. Men Men— we got them.

373. Thank god we don't have any women on our team.

374. What I'm saying is we've gotto have each other's backs.

375. Yeah.

376. The women's team are going totry to get the men's team out.

377. We want two women at the end.

378. It has to be that way.

379. Red team!

380. Whoo!

381. Let's go.

382. Hey. in order.

383. OK, ladies and gentlemen.

384. Hell's Kitchen is going to be open in 24 hours.

385. It's going to be a long night.

386. I don't think you're going to get much sleep.

387. Now let's get to work.

388. Let's go. Yes, Chef.

389. Blue team.

390. Red team.

391. Chef Ramsaybelieves that an organized

392. prep is a key element for asuccessful dinner service.

393. We all want to get outof there before the girls.

394. That's our goal.

395. I'm going to need some tomato paste.

396. We need mirepoix for it— so it's carrots,

397. celery, and onion.

398. Carrots, celery, and onions.

399. I might be the only one whohasn't been to culinary school.

400. I'm having to really, you know, listen

401. up and pay attention so I'll know

402. what they're talking about.

403. Tom, you got a timer set for those bones?

404. Yes, I do, Chef.

405. Tom.

406. Yes, Chef?

407. You're sweating in the fucking food.

408. We're in danger of being closeddown before we even open.

409. Get it in the bin and start again.

410. Yes, Chef.

411. Good job, yo.

412. While thewomen have worked together

413. as a team to finish prep early—

414. Hell yeah!

415. —the men have been struggling

416. along as individuals.

417. What else is left?

418. All right, we got beef, chicken, chicken,

419. and one more chicken to go.

420. You guys, that was awesome.

421. Like we did so good and we're so ahead.

422. They couldn't have done everything we're doing.

423. The girls are done early tonight.

424. Now they're takingshowers and doing whatever

425. the hell they're doing.

426. Goodnight, baby doll.

427. Being sluggish could possibly hurt our team

428. for tomorrow's competition.

429. Gotta win.

430. Gotta win tomorrow.

431. Gotta win.

432. With a few hours of sleep,

433. the women are energized and working hard.

434. Dating.

435. All right!

436. Meanwhile, long hours of prep

437. have taken their toll on the men.

438. With about 45 minutes of sleep last night

439. I'm just running on fumes.

440. Mary Ann— a quick gathering.

441. Let's go.

442. Gentleman— stop what you'redoing for two seconds.

443. Quick!

444. Any minute now the doors to Hell's Kitchen

445. are going to be open.

446. No matter what happens, one of you

447. is going home before midnight.

448. I need two volunteers.

449. Well, the girls' hands went up straight away.

450. Giacomo, yours went up like that.

451. Heather, Giacomo—tonight in Hell's Kitchen

452. you are the donkeys.

453. It is down to both of you tokeep this kitchen immaculate.

454. Yes, Chef.

455. If I knew what I was volunteering for,

456. I definitely wouldn't have volunteered.

457. - Heather. - Yes, Chef.

458. And you keep that kitchen spotless.

459. Yes, Chef.

460. I'm just really pumped being the cleaner,

461. the organizer, the motivator.

462. Now is that clear?

463. Yes, Chef.

464. Losing Heather— it's unfortunate.

465. But we can still beat the blue team.

466. OK, ladies and gentleman, Hell's Kitchen is now open.

467. Let's go.

468. Chef Ramsay'sreopening of Hell's Kitchen

469. has generated as much excitement in Hollywood

470. as a movie premiere.

471. It's beautiful.

472. It's so romantic in here.

473. The onlyquestion is whether or not

474. his new staff can rise to the world class

475. chef's exacting standards.

476. How long does the chicken take?

477. At least 15 minutes.

478. I can't do it.

479. This is how pumped up I am.

480. This is fucking real.

481. I'm shaking.

482. All right, so we got asparagusand all that crap right here.

483. This is done. - Ready, Keith?

484. Ready.

485. Yes?

486. Tom— no sweat in the food.

487. You got it.

488. Yes.

489. First service is always crucial.

490. I've got high hopes, but for meit's down to those first three

491. or four tickets coming out.

492. The sea scallops?

493. And she is having the risotto, as you—

494. With pumpkin, yeah.

495. With extra pumpkin.

496. As the Hell's Kitchendining room begins to fill up,

497. the critical first order is headed

498. towards the blue kitchen.

499. Blue kitchen, Chef.

500. First table, thank you.

501. All right, listen up.

502. Blue team, you have the first order.

503. On order— two covers, table 21.

504. Appetizers— one risotto, one scallops.

505. Yes, Chef.

506. Let's go.

507. I'm gonna saute—

508. Saute garlic shallots— a little bit of oil.

509. Yeah, right. I got you, I got you.

510. Giacomo, I need some ladles.

511. Ladles.

512. While the kitchensprepare, the donkeys—

513. Giacomo and Heather— are hard at work.

514. Guys, wet— coming through.

515. Running them in now.

516. OK, listen up, ladies.

517. Here we are.

518. Four covers, table 34.

519. Appetizers— one spaghetti and lobster,

520. one Salad Saint-Jacques, one risotto,

521. one tempura of monkfish. - Yes, Chef.

522. Yes, Chef.

523. Good.

524. Holy mackerel.

525. With Polly andTom on the appetizers,

526. the pressure is on themto get their kitchens off

527. to a good start.

528. Come on, Polly.

529. You've got a spaghetti, a scallop,

530. and a risotto coming out.- Right.

531. - Who's working fish? - Yes.

532. So you're going to help her with searing up

533. scallops for her right now, OK?- Got you.

534. Let's go, Polly, please.

535. Come on, come on, come on.

536. While thewomen are working together

537. to help Polly on theappetizers, in the blue kitchen

538. it's all up to—

539. Tom!

540. Right now, I want the starters out.

541. Yeah.

542. I don't give a fuck if I have to do it myself.

543. The first ticket, yes?

544. Yes.

545. I will do that right now.

546. 20 minutes afterreceiving their first order,

547. the women are ready topresent their first appetizers

548. to Chef Ramsay.

549. And what's that?

550. - That's your risotto— - But—

551. With butternut squash.

552. - And where is the mushrooms?- They're right in there.

553. Yeah? And why's it stiff?

554. And this is with help.

555. Yes.

556. This is with a team.

557. Are you happy to send that?

558. No, sir, I'm not.

559. Get it in the bin and start again.

560. Yes, sir.

561. It can be prettydemoralizing to begin with—

562. depending a lot on, you know, your first

563. showing in the kitchen.

564. Throw that away?

565. Yes.

566. While the red team tries to recover,

567. Tom is ready to impress ChefRamsay with his appetizer.

568. Why are they cooked?

569. It's killing him.

570. Tom, come here, you.

571. Just touch that for me, please.

572. It's raw.

573. No, come on.

574. This is so painful.

575. It is. It is.

576. So painful.

577. Start again.

578. Day Because I'm fucking seriously pissed.

579. I was in the woods, like, out of the gate.

580. I was just like, homina, homina, homina.

581. Now move your ass.

582. Seems like it's taking a long time.

583. For an appetizer, absolutely.

584. It's like— think it was some cheese?

585. There's like 20 people.

586. How long does it take to cook cheese?

587. Nearly an hour into the dinner

588. service and the only food that'sreached the customers is bread.

589. Right, Polly, I need an answer.

590. Yes?

591. Six minutes.

592. Six minutes?

593. Two minutes, Chef.

594. Oh girl, come on.

595. No, six minutes.

596. Two minutes.

597. Six minutes— who's running this section?

598. I'm running it. Six minutes.

599. Well, tell her then. Let's go.

600. I'm running it.

601. It's not going to be two minutes.

602. OK.

603. When I come to help you make your risotto,

604. don't crawl up my ass like a hemorrhoid.

605. OK, let me have that.

606. Hope you tasted the risotto.

607. Taste that, please.

608. Yeah?

609. And what do you think?

610. I think it's bland.

611. You think it's bland?

612. Oh, man.

613. Why are you serving me bland food?

614. Take it back and start again.

615. All right.

616. You're telling me it's bland!

617. Oh, lordy.

618. Moments later, it's time for Tom

619. to step into the fire again.

620. Tom!

621. Thank you.

622. All right, let's go, big boy.

623. Nice— that's very nice.

624. Yup.

625. Service, please.

626. I got out of the gate slow, but

627. if I can get the plate past the chef

628. I know I've done good work.

629. Yeah.

630. Service, please.

631. Table 23, yes?

632. Let's go.

633. Finally, a successas the first table in Hell's

634. Kitchen is being served.

635. Thank you.

636. Go, please— table three.

637. The men have picked up

638. momentum and have served threemore tables their appetizers.

639. It's good.

640. There's no pumpkin.

641. I don't see any pumpkin.

642. What seemsto be the problem here?

643. There's no pumpkin.

644. There's like these little bits.

645. - There's no pumpkin. - I don't want it.

646. You don't want it but you finished it almost.

647. Service, please.

648. Pick up.

649. There's no pumpkin in it.

650. This is like ordering risotto with no rice.

651. Table one— VIP, yes?

652. Keith?

653. Yes?

654. How long?

655. Yes?

656. Let me just service this table.

657. Why is there no pumpkin in my risotto?

658. Right, can you get out of the way?

659. One spaghetti, one risotto.

660. Yes?

661. Are you going to honestlybe that rude and interrupt

662. when I'm trying to talk?- I just want more pumpkin.

663. That's all I want.

664. Right.

665. Well, I'll get you more pumpkin and I'll ram

666. it right up your fucking ass.

667. Would you like it whole or diced?

668. Can we get security and gotknob back to the seat, please?

669. Yeah?

670. Bingo.

671. OK, four minutes to the window.

672. Tom, you're on fire.

673. Yes, Chef.

674. Get a grip, big boy.

675. Four minutes to the window— one risotto,

676. one Salad Saint-Jacques away.

677. Four minutes to the window.

678. Oh, my god almighty.

679. You're about as far away here in direction

680. as I am from fucking home.

681. Tom's fire hasslowed the blue kitchen down.

682. Meanwhile, in the red kitchen, Polly

683. is making her fourthattempt at her first ticket.

684. Madam— this has beenopen for an hour and a half.

685. We have served fucking zero. - Yes, Chef.

686. I put more food in the bin tonight than I've

687. ever seen in 10 years.

688. Polly, stop what you're doing.

689. You're now the kitchen donkey.

690. Heather, get on the fucking appetizers.

691. Yes, Chef.

692. On the appetizers!

693. From there it just went down hill.

694. Just like nice doesn't always cut it, sometimes

695. your best doesn't always cut it.

696. Now can I have a spaghetti,

697. one Salad Saint-Jacques, one risotto,

698. and one fucking tempura.

699. Yes, Chef.

700. Three minutes, Chef.

701. Being the donkey, I couldn'tdo anything to help anyone.

702. It was awful.

703. As soon as he said switch,I was like, all right,

704. let's get it done.

705. Let's go.

706. Yes, Chef.

707. While Heather tries to relight

708. the fire in the red kitchen, the blue team is flaming out.

709. This isn't hot.

710. Tom?

711. The stove is off.

712. Four and a half minutes.

713. Yes, Chef.

714. And hello, I'm standing here and you're there.

715. And I know the fucking thing's off from here!

716. When the water spilled all over—

717. Tom, you're on fire.

718. Oh, my god almighty.

719. —it put out the pilot light.

720. That's what it was.

721. Tom, if nothing's happeningand your parts stone cold—

722. think, big boy. - All right.

723. Yes?

724. Yes, Chef.

725. I'm starving.

726. Me too.

727. Larry, I know you don't have much to do,

728. but it would be just nice to seeyou a little bit more lively,

729. jumping, agile, and understanding

730. what's going on rather than juststanding in one spot, big boy.

731. Like the Statue of Liberty.

732. So are you ready for this?

733. Yes, Chef, I'm ready.

734. Thank you so much.

735. God bless America.

736. After only three minutes

737. on the appetizer station, Heather is getting

738. her food up to the pass.

739. But will it make it to the dining room?

740. Let's see if this goes.

741. OK.

742. Fuck, yeah.

743. Truffle and scallops, please.

744. Service, please.

745. Yay!

746. Shh!

747. Guys, shh. - Sorry.

748. Sorry.

749. What's going on?

750. Nothing, Chef.

751. Nothing, Chef.

752. Who's shouting and screaming?

753. And Sara, let me just tell you something.

754. - Yes, Chef.- You not a fucking cheerleader.

755. No, I'm not.

756. Just go back to night one, because we have got

757. nothing to fucking smile about.

758. And listen, ladies, that hasbeen one hour and 40 minutes

759. for four starters.

760. And, personally, I wouldn't laugh or scream

761. or start wetting your knickers, because that

762. is fucking embarrassing.

763. Yes, Chef.

764. I didn't really deserve to be shouted at.

765. I feel like a little worm ona big fucking hook right now.

766. Just take one good look at yourselves

767. in the mirror, because it's a fucking disgrace.

768. Nearly two hoursinto dinner service both teams

769. have turned out appetizers.

770. Now the pressure is on Virginia and Gabe

771. to get the entrees out.

772. How long, please, Gabe?

773. I'm gonna need 10 minutes, Chef.

774. Oh, come on.

775. Chef, the oven wasn't hot enough

776. and it didn't get well done.

777. I'm not going to give it to you not well done.

778. Oh, come on, Gabe.

779. Very frustrating because he's—

780. it's not like he's watching every move.

781. He's just turning around and looking at you

782. for two or three seconds.

783. He really has no clue.

784. 10 minutes and we are so far in the shit.

785. It's incredible.

786. While theentrees are causing trouble

787. for Gabe in the bluekitchen, in the red kitchen

788. Virginia is getting her firstWellington to Chef Ramsey.

789. Virginia, come here a minute.

790. The meat is not cooked.

791. Get it in the bin.

792. OK.

793. Virginia— she just freaked out.

794. You know, I wish I would havebeen in the hot station doing

795. the meats.

796. I couldn't believe that he had me standing

797. there like a big schmuck.

798. Let's go.

799. The Wellingtonsaren't cooked yet.

800. Chicken?

801. They're not cooked yet.

802. How long for Wellingtons?

803. I don't know.

804. The outside's browning faster.

805. Sorry, guys, but all of them are raw.

806. It's raw.

807. Just put them back in the oven.

808. Virginia?

809. Why in the hell did we open?

810. I don't know.

811. I'm trying my hardest.

812. I don't know.

813. I'm unprepared— I don't know the menu,

814. I don't know the times.

815. It's just—

816. 24 hours—

817. I know, I'm screwing up.

818. —to prepare this.

819. Whatever you've got cooked, I just want.

820. I don't care why it's not ready,I just want some food now.

821. I don't know what to do.

822. It was horrible.

823. Like I'm so miscombobulated.

824. Oh, come on.

825. What a disaster.

826. Whatever they can figure out to make—

827. if they could make four of.

828. That would just be a lot easier.

829. I don't what we should do about this app.

830. What do you guys think weshould do about the sauce?

831. - Dilute it? - What do you got?

832. I have a whole bunch of lamb stock and—

833. This is veal stock.

834. It's not lamb sauce—

835. this is veal stock.

836. There's no way in hell we can pass

837. this off as fucking lamb sauce.

838. I was totally desperate— desperate

839. enough to go over to the other team

840. and ask them for lamb stock.

841. May I— may I have some lamb stock?

842. - No way! - Mine is really salty.

843. Get out.

844. Please, you guys?

845. No way.

846. You guys don't want to share any with me?

847. You guys don't know if you mightneed something in the future.

848. I don't give a fuck.

849. It was horrible.

850. It was horrible.

851. No matter what I did, something was messed up.

852. We are so fucked it's unbelievable.

853. Three hours into opening

854. night, customers have receivedplenty of wine but very little

855. food.

856. I want my food!

857. I want my food!

858. I can't take any more.

859. Shut it down.

860. Stop.

861. Turn it off.

862. Gordon is shuttingdown the kitchen tonight.

863. No way!

864. That's not what I call fine dining.

865. I don't think we killed it tonight.

866. I don't think I personallykilled it either.

867. I think it was tough.

868. I am completelyembarrassed by the service.

869. Never before inHell's Kitchen's history

870. have so few customers been served.

871. Chef Ramsay now faces a difficult task—

872. choosing a winning team.

873. I think we can all agreethere's no winners tonight.

874. Nowhere near it.

875. It's just down to which team was worse.

876. The red team— you started cheering

877. after an hour and a halfand getting two dishes out.

878. Service, please.

879. Yay!

880. You thought that was a celebration for a cheer.

881. Well, let me give you a cheer.

882. C-R-A-P. Crap.

883. That's what it was.

884. And then when I came backinto the blue kitchen,

885. all I got was stares.

886. Larry, just standing there spaced out.

887. I'm going to make a decision.

888. I'm going to make my decisionbased on what I saw tonight

889. coming out of this kitchen.

890. Although, not much came out.

891. The losing team tonight is the red team.

892. You had zero entrees leaving your kitchen.

893. But you didn't win.

894. There was one glimmer of hope in the red team.

895. Heather, for the first hour and a half

896. we couldn't any food out.

897. You swapped places with Polly, and then within 10 minutes

898. we started getting food.

899. Heather, you're the best of the very worst.

900. Go back to your dorm andnominate two of your team

901. for elimination.

902. Get back to your dorm.

903. My brain is just rattling right now.

904. I didn't think I would be singled

905. out to take these people home.

906. I want to know how you guys feel.

907. I'm really upset becausel know that I've worked

908. the hot line, I can work the hot line,

909. but I wasn't given an opportunity.

910. Tell me what you want and I can do it.

911. Show me once and I can do it.

912. What about you?

913. I feel like an idiot.

914. I mean, even when Sara was trying

915. to get me to say 10 minutes—

916. I said, I'm not gonna lie to him.

917. I need an answer. yes?

918. Six minutes.

919. Six minutes?

920. - Two minutes, Chef. - I'm running it.

921. It's not going to be two minutes.

922. OK.

923. I'm not gonna lie to any of you guys.

924. That was one thing that pissed me off actually.

925. Yeah.

926. I love Sara but keep your mouth shut.

927. Two minutes, two minutes, two minutes, two minutes—

928. 15 times— is not two minutes.

929. Hey, you.

930. Hi.

931. Sorry about the high five.

932. Service, please.

933. Yay!

934. Shh!

935. Guys, shh.

936. I was raised in a kitchenwhere you do not speak.

937. How can you even smile after that?

938. Your dreams can be taken awayfrom you in five minutes.

939. I could not getthe food out properly.

940. And I can't stand that.

941. Like, I can't stand to fail.

942. Like I came out here to likeshow something from my heart.

943. Like, to do something formy future that's serious.

944. You know what I'm saying?

945. I do not want you to go home.

946. Tonight, the menhave won Hell's Kitchen's

947. first battle of the sexes.

948. Now out of a number of worthy candidates,

949. Heather must choose two members of her team

950. to nominate for elimination.

951. Heather.

952. Yes, Chef?

953. Have you made your decision?

954. Yes, Chef.

955. First nominee and why?

956. I chose Polly, Chef.

957. I believe that we can movefurther without her, because

958. of her lack of experience.

959. Second nominee and why?

960. Virginia, Chef.

961. I chose her because she didn'tdo the best that she could.

962. Polly, Virginia— step forward, please.

963. Virginia, tell me why you think you

964. should stay in Hell's Kitchen.

965. I want to succeed.

966. Yeah, I make mistakes on times and temperatures,

967. but I want to learn to do that better.

968. I want to try harder at that.

969. I want to get that right.

970. I don't want to leave knowing that, like, I

971. can't freaking get atemperature right on meat.

972. Polly, why should you stay?

973. I have the maturity and the depth

974. that maybe some of theyounger girls don't have.

975. And I don't have the culinaryknowledge, but I've, you know,

976. proven over my life that I can take challenges and face

977. them to make the best of them.

978. This is a very, very difficult decision

979. because you both should go.

980. I don't care why it's not ready!

981. I just want some food now!

982. I don't know what to do.

983. Polly, stop what you're doing.

984. You're now the kitchen donkey.

985. The person leaving Hell'sKitchen tonight is Polly.

986. You didn't even get out the starting blocks,

987. and nothing happened for 90 minutes.

988. Take off your jacket and leave Hell's Kitchen.

989. I think my family will be surprised,

990. because they fullyexpected me to come up here

991. and kick some butt.

992. I would rather be nice andlose than to be, you know,

993. somebody who's conniving and win.

994. I'm really anxious now becausel know what the stakes are.

995. A multimillion dollar restaurantin a billion dollar resort.

996. And quite frankly, noneof you deserve that prize.

997. Show me some desire, some passion.

998. My team hates me right now—

999. totally hates me right now.

1000. I don't even like myself right now.

1001. Chef Ramsey might be pointing me out.

1002. But, you know, if I can pull it together I think

1003. he might be rooting for me.

1004. It cannot get any worse.

1005. The only place to go is up.

1006. It's Hell's Kitchen for a reason.

1007. Try and bend you and break you, and try and make you give up.

1008. And we just can't do that.

1009. I can just imagine people going,

1010. I knew those girls couldn't do it!

1011. And you know what?

1012. You're right.

1013. We couldn't.

1014. It's late.

1015. Good night.

1016. This is a journey and right now we're

1017. going to hell and backeach and every week to make

1018. sure we find the right person.

1019. And Polly had a chance.

1020. Next time on Hell's Kitchen.

1021. Wake up!

1022. Chef Ramsay sendseveryone a wake up call.

1023. It was like World War III was going on.

1024. And a message—

1025. I want you to seeexactly what you've wasted.

1026. —that some find hard to swallow.

1027. And as the battle of the sexes heats up—

1028. We've got to win this.

1029. We've got to bury these girls.

1030. —some will rise to the occasion.

1031. Come on, blue team. Let's go.

1032. Congratulations. There are helicopters waiting.

1033. Absolutely amazing.

1034. While otherswill feel Gordon's wrath.

1035. Walnuts is with the scallops.

1036. Will you please repeat it, Chef?

1037. Move your fat ass and read it yourself.

1038. And thenthere's a major accident.

1039. - Guys, please help.

1040. Find out which two chefs endup in the hospital next time

1041. on Hell's Kitchen.