Hell's Kitchen 6x1

1. This season, Hell's Kitchen.

2. - Are we ready? - Yes, chef.

3. Let's go.

4. Promises to be the most shocking ever.

5. Let's go step outside, mother fucker.

6. Everyone is in a fighting mood.

7. Listen to me.

8. Shut your fucking mouth.

9. This new crop ofchefs is ready to bring it.

10. I'm fucking ready.

11. And while some may lack expertise.

12. The chicken is pinkerthan your fucking lipstick.

13. They more than make up for it.

14. If you sink our ship, I'm going to be pissed.

15. In attitude.

16. Get out you fucking donkey.

17. I'm busting my balls out there.

18. Get off my station.

19. Dude, just shut the fuck upfor a minute and fucking relax.

20. Help me out here.

21. These chefs are themost dedicated competitors yet.

22. I am in so much pain right now.

23. I'm ready to break down and cry.

24. Don't end like a cry baby.

25. They will risk life.

26. Everybody get up.

27. We got an emergency.

28. And limb.

29. Medic!

30. I need a medic.

31. Oh my god.

32. I cut straight to the bone.

33. I go to go upstairs, there goes one ankle.

34. I can't even walk.

35. These chefs let no one—

36. You got it?

37. Stand in their way.

38. I'll punch you in your face.

39. You never want to see this face.

40. Not even—

41. Are you upset now?

42. Because you're crap. - You're crap.

43. Chef Ramsay.

44. Shut your fat fucking mouth.

45. You don't know shit.

46. Shut up.

47. You can dish it but you can't take it.

48. Get ready for the most physical—

49. You better get out of my face.

50. Most emotional.

51. Torment, agony, pain.

52. Most surprising.- Get out.

53. He can kiss my ass.

54. Hell's Kitchen ever.

55. Get out.

56. I am so pissed.

57. You're making me mad.

58. Stupid cows.

59. No one's got my back here.

60. Once again, the culinary world

61. has focused its sights on Los Angeles,

62. because it's time to open the doors to hell.

63. Where are they?

64. Chef Ramsay is going to kill me.

65. They're late.

66. The newest crop of aspiring chefs

67. can't wait to get started.

68. Woo, yeah.

69. That's right.

70. I'm at Hell's Kitchen, baby.

71. I'm like, what.

72. Excellent. Yeah.

73. I'm ready to do a backflipright now, baby, a backflip.

74. But Maitre d' Jean-Philippe doesn't

75. think they're quite ready.

76. Each year chefs who come to Hell's Kitchen

77. are giving me an absolute nightmare

78. with their stupid mistakes.

79. As a result, I've had my problems with customers.

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

81. Problems with Chef Ramsay.

82. Jean-Philippe.

83. Jean-Philippe.

84. Jean-Philippe!

85. Problems with keeping my head on straight.

86. Oh, fuck Oh, fuck me.

87. Now, this year I've decided to help

88. you with giving you some tips.

89. Now follow me.

90. Yoo hoo.

91. Hi, guys, over here.

92. Hi, I'm Bonnie.

93. And when I was in Hell's Kitchen,

94. I definitely broke my fair share of rules.

95. - Bonnie. - Yes, chef?

96. You're cooking and yourfucking gas is not even on.

97. Oh, is it?

98. Duh.

99. Who cooks with no heat?

100. Rule number one, always turn the stove

101. on before you start cooking.

102. Hey, hey you.

103. Come on over here.

104. I'm Colleen and I've got some advice for you.

105. That, quite frankly, is theworst risotto I've ever tasted

106. in my entire cooking career.

107. Who put sugar in there?

108. I grabbed this.

109. I thought that was salt.

110. Man, I've done that.

111. Oh crap, I hope I don't do that.

112. That's some shit I'm going to do.

113. I already know it.

114. Shit.

115. Follow this simple rule, always taste

116. your food before you serve it.

117. I really could use those tips.

118. I'm hoping later that maybe you can teach

119. me how to tie my shoe laces.

120. Come on now.

121. Hey you guys. Hey, you guys.

122. Come over here.

123. I'm Aaron.

124. I was so excited for my first dinner service,

125. and then this happened.

126. Aaron, how are you feeling?

127. I can't believe I'm crying.

128. I'm cracking up right now.

129. Aaron is a sissy.

130. Suck it up, fat boy.

131. Stop.

132. Stop.

133. Remember this one, there'sno crying in Hell's Kitchen.

134. Are you ready?

135. I know that voice.

136. Are you ready?

137. I said, are you ready?

138. Oh, shit.

139. It's him.

140. It's Gordon Ramsay.

141. Don't stand there staring at me.

142. Get in there and cook me your signature dishes.

143. Let's go. All of you.

144. Let's go.

145. It's time to rumble.

146. It's game time.

147. Let's go.

148. Unbelievable, bloody hell.

149. Here I go again.

150. Game time.

151. Chef Ramsay believesthat there's no quicker way

152. to assess a chef's ability thanto taste their signature dish.

153. Right behind you.

154. Off hand coming through.

155. And these chefswill have just 45 minutes

156. to make their first impression.

157. I'm going to be the hottestHell's Kitchen winner.

158. I'm spicy, sweet, and sexy hot.

159. Half way through, yes?

160. I'm a legitimate chef.

161. I've won most every award you can do.

162. I'm here to win Hell'sKitchen, first and foremost.

163. Just over 30 seconds to go.

164. That's right, baby, cook.

165. Come on, baby.

166. Let's go.

167. Five, four, three, two, and stop.

168. Before I start tasting your signature dishes,

169. I need to tell yousomething, this year's prize

170. is like nothing I've ever offered before.

171. The winner this year of Hell's Kitchen

172. is going to become the headchef at one of the finest

173. restaurants in Canada, the beautiful Araxi

174. restaurant and bar at stunningWhistler in British Columbia.

175. The prize, I think it's tremendous.

176. I couldn't be more psyched.

177. This is what I want.

178. The winner will be there to welcome the world

179. as it's hosting the 2010 Winter Olympics.

180. So, the stakes are higher than ever.

181. I'm already polishing up my skis.

182. Swoosh.

183. OK, let's clear one thing up.

184. Ladies, you're the red team.

185. Gentlemen, the blue team.

186. For the first time ever in Hell's Kitchen,

187. the red team's signature dishes will

188. go head to head with theblue team's signature dishes.

189. Is that clear?

190. Yes, chef.

191. Let's go.

192. So first name is?

193. - Suzanne. - Good.

194. And what it is, please?

195. Fontina fonduta risotto.

196. My food is classical.

197. My food is perfect.

198. I can kick anybody's ass.

199. Even before I start to tasteit, the rice looks undercooked.

200. I definitely don't believe so, at all.

201. Do you mind?

202. Sure.

203. What does that taste like?

204. It's a little chalky.

205. A little?

206. A lot.

207. That's just ignorant.

208. He's absolutely, unmistakably wrong.

209. Now, madame, it's crunchy.

210. It's bright white in the center.

211. I'm telling you, that is under-cooked.

212. All right, first name is?

213. Dave.

214. What is it?

215. Ostrich with pan-seared Brussels sprouts.

216. I've definitely idolizedChef Ramsay for years.

217. I want to earn his respect.

218. If Chef Ramsay takes mydish and tells me it's crap,

219. I think it could seriously dopermanent mental damage to me.

220. Beautifully seasoned.

221. Very nice.

222. Oh dear, why are these fuckingBrussels sprouts undercooked?

223. My bad.

224. Yeah, shit.

225. Brussels sprouts, oh.

226. It's like heartbreakingthat he didn't like that.

227. The ostrich is cooked beautifully.

228. It's pink and it's tender.

229. But it's no fucking excusefor undercooked vegetables.

230. - You're right. - Piss off, both of you.

231. Neither of you gets the point.

232. Let's go.

233. Right. Ladies first.

234. So, first name is?

235. Tek.

236. All right tech.

237. This is chipotle honey grilled shrimp.

238. And how long have you been cooking?

239. About 10 years, except I'munemployed at the moment.

240. I'm not coming in with a career to go back to.

241. Like, I need this job.

242. I've got a family to support.

243. I got to fucking win this.

244. That's nice.

245. Those prawns are cooked beautifully.

246. I'm patting myself on the back.

247. - And this is? - Louie.

248. I've been cooking in the dinerscene for the last 25 years.

249. Right, off you go.

250. Well, fuck me.

251. What is that?

252. Sausage gravy over biscuits.

253. - Sausage gravy. - Yes.

254. Over biscuits.

255. Yes.

256. I sell about five gallons of it a week.

257. Gallons?

258. Do you serve it to pigs?

259. No, actually I own a diner.

260. OK.

261. And how much do you charge for that?

262. - $4.75. - $4.75.

263. Yeah.

264. With coffee.

265. Fuck me.

266. What's wrong with it?

267. What's wrong with it?

268. It tastes like gunk.

269. Hundreds of people eatthat in my diner every week.

270. I don't think it was worth spitting out.

271. Ladies one, nil.

272. OK, let's go.

273. With the women up by a point,

274. former Marine Joseph is ready for battle.

275. - First name is? - Joseph.

276. Joseph.

277. I just feel like a dog who'sbeen taken off his leash.

278. I'm hungry. I'm hungry.

279. And I want this.

280. And I'm going to get this.

281. None of them will get in my fucking way.

282. And this is?

283. This right here is a roasted veal chop

284. with roasted root vegetables.

285. Lovely color on there.

286. Thank you.

287. And the vegetables, what a shame,

288. the brussel sprouts are rock hard.

289. Are they supposed to be that crunchy?

290. No.

291. Have a taste with me, please.

292. Absolutely.

293. You got a fork?

294. I ain't no animal.

295. If there's a fork available,I like to fucking use it.

296. You can bit that.

297. You're a big boy.

298. I'm not an animal.

299. Do I look like a cave man?

300. Do I eat with my fucking hands?

301. Don't get defensive.

302. I was like, damn, bro down, Chef Ramsay.

303. Are you mad?

304. Me and him, we'regoing to go head to head,

305. without a fucking doubt.

306. That's bullshit, I know Inailed that fucking dish.

307. He knew it.

308. I knew it.

309. No fucking way.

310. Relax.

311. What a shame.

312. First time is? - Tennille

313. What is it, please?

314. Chef, this is a lambchopwith balsalmic glaze.

315. It's nice.

316. Yeah.

317. Thank you, chef.

318. Congratulations.

319. Two, nil to the ladies.

320. I'll take autographs later.

321. I'll take autographs later.

322. Two seconds.

323. I need to grab one thing.

324. What's that?

325. Tequila.

326. Tequila.

327. I'm definitely asking ChefRamsay to do a shot of tequila

328. with me.

329. It goes with the dish. - And what's your dish?

330. Margarita French toastwith tequila lime butter.

331. Show me.

332. I thought you were joking.

333. You're cooking me a slice offucking toast dipped in egg?

334. - Yes, chef. - With?

335. Tequila.

336. To get me drunk.

337. One tequila, two tequila, tequila, four.

338. Give me a lot more.

339. Keep on going.

340. Are you kidding me?

341. Why would you do that?

342. That's it?

343. What the fuck were you doing for 42 minutes?

344. Because that takes, literally, three minutes.

345. Shocking.

346. So, you're cooking where?

347. I cook at home.

348. I'm a manager of a culinary retail store.

349. So where did you learn to cook?

350. Out of my heart.

351. So you've never been to culinary school?

352. No.

353. You don't need to go to culinary school

354. because if you have a passionfor cooking, you will succeed.

355. So this is?

356. Muscles with chorizo.

357. There's potential there.

358. Nice. Yeah.

359. Thank you.

360. One point to the men. - Batabing.

361. I got the potential.

362. And here it comes.

363. OK, what is it?

364. We have a poached lobster andsavory portabello mushrooms.

365. My dish, it's very rich and succulent.

366. It's luscious and velvety.

367. You can just feel what's happening in your mouth

368. and the satisfaction that comes.

369. Where's the lobster tail?

370. Where's the fucking tail?

371. During the cooking process,I had some challenges.

372. Poached lobster tail, where's the fucking tail.

373. Absolutely fucking pathetic.

374. Dang, that's another zero.

375. - So first name is? - Jim.

376. - Jim. - Yes.

377. Do me a favor.

378. I'm not intimidated by anybody.

379. Take your coat off.

380. OK.

381. All right, I'm allintimidated by Chef Ramsay.

382. This is seared ahi tunawith soy ginger vinaigrette.

383. - It tastes delicious. - Good.

384. Congratulations, man.

385. One more point.

386. That makes it two, two.

387. With the men andwomen tied at two points each.

388. All right, off you go.

389. Executive Chef Kevin—

390. I wouldn't put coffee over atender, delicious filet steak.

391. And sous chef Ariel face off.

392. I can't believe that you undercooked

393. the duck with raw fat.

394. But no one scores.

395. Two executive chefs, Lovely and Andy—

396. I was hoping to award oneof you at least a point.

397. Come away empty handed.

398. Fucking no chance.

399. We have a tie of two to two.

400. It comes down to these last two dishes.

401. All right, off you go.

402. Wow.

403. And what is it?

404. It is a chipotle wrapped pork tenderloin.

405. Lord Jesus, please let the girls win.

406. I want a prize.

407. I want a prize.

408. I want a prize.

409. Is there chili in there?

410. Why is it so hot?

411. It's blowing my mouth away.

412. Oh, it's so spicy.

413. All right, well, it does reflectme, so maybe I'm too spicy.

414. And this is?

415. - Van. - From where?

416. Dallas, Texas

417. I think sometimes people underestimate me

418. because I'm just a tattedup country boy from Texas.

419. All right.

420. Off we go.

421. But I'm a beer drinkerwith a sophisticated palate.

422. All right, Van.

423. That looks interesting.

424. What is it?

425. It's a seared foiegras with minted caramel.

426. It's very neat.

427. Oh, is looking grim for us.

428. But if the other guy's dishsucks, there's still hope.

429. There's something quite intriguing about that.

430. The mint cuts down therichness of the ..

431. Congratulations, men.

432. Well done.

433. Woohoo!

434. Looks are very deceiving.

435. That guy's got some talentunder those muscles.

436. Well done.

437. The men have clearly won, well done.

438. But the mess of those kitchens, have a look.

439. Turn around.

440. Oh my god.

441. Ladies, your punishment is to get

442. those kitchens immaculate for the opening of Hell's Kitchen.

443. Women are the best at cleaning,

444. so it's right up their alley.

445. Gentlemen, winning a challengecomes with great rewards.

446. You guys are getting thetakeout, but not any takeout,

447. I'm talking about a special dinner

448. from my restaurant, the London West Hollywood.

449. And you're going to sit, and indulge, and enjoy.

450. Congratulations.

451. Right.

452. I want you to meet my sous chefs.

453. Sous Chef Scott isback to run the blue kitchen.

454. And Chef Ramsay has asked someone special

455. to help run the red kitchen.

456. This is our winner, Heather, from season 2

457. of Hell's Kitchen.

458. Scott and Heather aregoing to show you the way.

459. Off you go.

460. The men will be treated to a three course dinner

461. on the patio.

462. Welcome.

463. Congratulations, gentlemen.

464. Cheers.

465. The women clean where they should be at.

466. Cheers.

467. And while they toast their victory

468. with a little champagne, the women are treated

469. to a different kind of bubbly.

470. You got to hustle.

471. You got to get wet.

472. If you can get it offfaster, please show me how.

473. You could be here all night doing that.

474. I'm not doing that.

475. It wasn't you.

476. OK, guys.

477. Here's your dinner.

478. Who the hell wants a baloney sandwich?

479. Bon a petite, guys.

480. I thought baloney was illegal in California.

481. Like what the hell.

482. Here we are.

483. - This is money. - Fantastic.

484. This is so good.

485. Very good.

486. Oh, so amazing.

487. All the flavors were justlike exploding in my mouth.

488. Fellas, get used to it, all right?

489. I like that attitude.

490. Get fucking used to it.

491. It's been along night for the ladies

492. but their work isn't over yet.

493. Here's your recipe book.

494. Study hard dinner service tomorrow night.

495. Sweet dreams.

496. Waiting for me on my bed was this big binder

497. of all of the recipes, which I have

498. to have memorized by tomorrow.

499. I guess I'm not going to be sleeping tonight.

500. While the women hit the books—

501. Do it, brother.

502. Louie hits the hot tub.

503. Yeah!

504. I need some more wine now.

505. The girls are done studying.

506. But the guys aren't planningto start anytime soon.

507. Tonight is the grandreopening of Hell's Kitchen.

508. I have your knife kits for you.

509. This is from Henko.

510. These are beautiful.

511. And the chefs have everything

512. they need to succeed, providedthey are up to the task

513. at hand.

514. I had a couple drinks.

515. I'm not even—

516. I've got to chill out on all that.

517. There was something in that champagne, man.

518. That wasn't good.

519. While the men area little slow in getting

520. started—

521. Like where's the pesto even on this?

522. The women arealready going full steam.

523. I'm ready to whip some ass tonight.

524. Both kitchens areready for dinner service

525. and Chef Ramsay has high hopes.

526. I'm expecting a bloody good service.

527. Yes, chef.

528. Good, let's go.

529. But moments fromopening, his optimism—

530. Oh dear.

531. Who killed these?

532. Begins to fade.

533. Who cooked the?

534. - Lovely. - Lovely.

535. - Yes, chef? - Which they're not.

536. Come here.

537. Why are these all cooked?

538. We put in the oven when the order comes on.

539. Yes, chef.

540. We haven't even openedyet and you've cooked them.

541. That's all we have to work with?

542. We're fucking screwed.

543. Look at that.

544. Look, like a fucking hokey puck.

545. Oh my god.

546. We're not even open yetand you've screwed it up.

547. What a fucking disaster.

548. That's it.

549. The end.

550. Get fucked.

551. Obviously I was thrown in a kitchen

552. with a bunch of circus clowns.

553. Um, on it, guys.

554. Come on, guys.

555. I'm going to have to bust my ass to make sure

556. that the ladies win tonight.

557. Jean Phillip, open Hell's Kitchen, please.

558. Let's go.

559. This year in Hell'sKitchen the dining room

560. has been completely redesigned.

561. Chef Ramsay has also revisedand expanded the menu,

562. adding several new items, including

563. a capellini appetizer, a salmon en croute entree,

564. and four new side dishes.

565. I'll have the pan roasted carrots.

566. I'm going to have the scallops.

567. Thank you.

568. Thank you.

569. All right, ladies, first ticket, yes?

570. One scallops, one capellinientree, one salmon, one lamb.

571. - Yes, chef. - Let's go.

572. We're going to do it, y'all.

573. Don't worry.

574. OK, gentlemen, on order, onescallops, one capellini side,

575. one zucchini blossom flower.

576. Oh, come on.

577. What did I say, Tony?

578. Capellini, one scallop, oneblossom squash bottom squash.

579. I don't know the recipes yet.

580. Guys.

581. Chef Ramsay is going to eat us alive.

582. When I finish calling out theorder then just shout as a team

583. that you've all got it, understood it.

584. Yes, chef. - Yes, chef.

585. Let's go.

586. As the men struggleto begin, in the red kitchen—

587. Picking up.

588. Tek is already bringing up the first appetizers.

589. Where— hell's bells.

590. Tek?

591. Yes, chef.

592. Scallops are raw.

593. Yeah, stone cold in the center.

594. Cooked on one side andfucking boiled underneath.

595. Oh and by the way, it's raw.

596. Literally how hard could it be to cook scallops?

597. Like, oh my god, I'm embarrassed.

598. My pasta is a minute away.

599. So, Lovely, so that's over cooked now.

600. That's over cooked now.

601. Start over.

602. Fucking hells bells.

603. Yes, chef.

604. Tek messed up.

605. Now I look like I'm all wrong, so I'm

606. going to have to stay on her to make sure

607. that she's staying up with me so we can

608. get apps out on time, together.

609. Let's fire it again, guys. Let's go.

610. Do it right.

611. While the red team starts

612. over on their first order, theblue team is counting on Jim.

613. Scallops are up.

614. To get their first appetizers out.

615. Jim.

616. Yes, chef?

617. Look at me, three scallopscut in half means what?

618. Six pieces.

619. I've got four.

620. Are you doing this on purpose to get me going.

621. Don't insult Chef Ramsay's intelligence.

622. Say, look at me.

623. Count to six for me.

624. One, two, three, four, five, six.

625. Louder.

626. One, two, three, four, five, six.

627. - Then wake up! - Yes, chef.

628. I just wasn't paying attention.

629. Ones and twos and threes and twos.

630. And I thought I had Yahtzee at one point.

631. Jim, one minute out, drop six pieces of scallop.

632. Yes, chef.

633. Both Kitchens continue to struggle

634. with the first order.

635. You guys are a minute and a half now.

636. - Yeah. - No.

637. This pasta is not done.

638. In the dining room, some customers

639. are beginning to lament evercoming to Hell's Kitchen.

640. I don't understand.

641. I mean, we haven't even gotten appetizers.

642. But one diner is returning.

643. I have pericarditis, whichleads to heart disease.

644. Are you coming back?

645. No.

646. Robert has not justbeen invited back for dinner,

647. Chef Ramsay has anotherplan to give a second chance

648. to compete in Hell's Kitchen. - Hey, how are you?

649. Hey, chef. How are you?

650. Very well, thank you.

651. Good to see you.

652. I brought My wife.

653. How are you, my darling? Nice to see you.

654. Enjoy yourselves.

655. Thank you very much, chef.

656. And I'll see you after.

657. Thank you.

658. Back in the bluekitchen, Kevin on capellini—

659. Hot, hot, hot.

660. And Jim on scallops.

661. Scallops are already away.

662. Are hoping theirsecond attempt at appetizers

663. impresses Chef Ramsay.

664. Serve it, please.

665. Let's go to table 10.

666. Let's go, guys, come on.

667. The blue team has succeeded

668. in sending out an order.

669. But the red team is still trying to get

670. out there first appetizers.

671. Picking up.

672. Picking up.

673. There we go, ladies.

674. There we go.

675. Way to stay in there, Tek.

676. Look at this.

677. I swear to god, it's thekind of shit you'd expect

678. Tiger Woods to tee off with.

679. Look at it.

680. Rubber, rubber, rubber.

681. But they have to start over.

682. It's limp and shit.

683. And over.

684. It's fucking raw.

685. We've only had one table, but have made the same dish

686. six million times.

687. That's chaos.

688. That's like apocalyptic chaos.

689. Re-fire, one capellini, one scallops, guys.

690. On the hoo ha.

691. While the womenstart over one more time,

692. the men are already moving on to entrees.

693. - How long on those lamb?- Two more minutes.

694. All right, fellas.

695. And on the meat station,

696. diner Chef Louie is tending the lamb.

697. - Louie. - Yes, sir?

698. Did you just put a lamb in the oven?

699. Yes.

700. Oh my god.

701. Hey, guys, come here.

702. Quick, quick, quick, quick.

703. I think you should know, Louie's on entrees

704. and the fucking lamb goes in the oven

705. like that, no salt, no pepper, no seasoning, not even seared.

706. I'm sorry.

707. Louie, why do we sear meat?

708. It's to lock in the juices, sir.

709. To give it color, to improve the flavor.

710. Sorry, sir.

711. You're a man.

712. There's a primal instinct inside you

713. that knows how to cook meat.

714. You need to find it.

715. Fucking hell.

716. While everyone on the blue team rallies

717. behind Louie—

718. Get a bunch of pans onand get them searing hot.

719. Turn it, render that fat as much as you can.

720. Super hot. Right over the heat.

721. Leave it there.

722. Everyone on the red team

723. is still working on their first appetizers.

724. For the eighth time, can I have

725. one fucking scallops and a fucking

726. beautifully cooked capellini?

727. Let's go.

728. This is right this time.

729. OK, you taste the pasta and you tell me.

730. First check and we're rolling. Let's go.

731. We can do it.

732. Is it cooked or not? - Good.

733. Yes?

734. Let's go.

735. Is that cooked?

736. Looks undercooked.

737. Is it cooked?

738. Oh god.

739. It's not cooked?

740. No, it's not cooked.

741. Not cooked.

742. Oh my god.

743. Why did you throw that away, Melinda?

744. Just put it back on the stove, put a lid on top and 30 seconds

745. cooking it.

746. What did you do, you justtrash it straight away.

747. Melinda, she had thatdeer in the headlight look.

748. And that'll kill you.

749. Look at all this fucking—

750. who's putting all this in the bin?

751. How many portions are you putting in there?

752. How much is in the bin?

753. Look!

754. Look!

755. What the fuck is this?

756. Hey, madame, how much capelliniare you throwing away?

757. Look at it.

758. What are you doing, Melinda?

759. What are you doing?

760. You're making me mad.

761. Yes, chef.

762. Fucking mad.

763. Yes, chef.

764. That girl going to lead us to destruction.

765. She's stupid.

766. Man.

767. While the women have not

768. managed to put out a singledish, over in the blue kitchen,

769. the men have served eight appetizers.

770. Service, please.

771. And Louie isdetermined to do whatever

772. it takes to send out an entree.

773. Joseph.

774. Yes, chef.

775. You're on the garnish.

776. Yes.

777. Louie's on the meat.

778. Yes.

779. He's cooking the spinach.

780. Why?

781. I don't know why.

782. I thought I had to put it all together, chef.

783. What's your station?

784. I'm doing lamb andrack of lamb and chicken.

785. So why are cooking the spinach?

786. I thought it went on the plate, sir.

787. I was just trying to get a head start.

788. Maybe Chef Ramsay should just pull the panties

789. out of his ass or something.

790. Louie.

791. Yes, sir.

792. We've got enough problems cooking lamb.

793. I don't want you touchingthe fucking spinach.

794. - OK.- Chef, let me do the lamb.

795. Bring him over here, please.

796. Listen, listen, listen, listen to me.

797. Yeah. - Yes.

798. - My fucking kitchen. - Absolutely.

799. - My fucking restaurant. - All right.

800. And right now, big boy, I'mlooking like a fucking idiot.

801. I got it.

802. Joseph, we're not at war, we're just in a kitchen.

803. So calm down and let's cook some carrots.

804. It's halfway through dinner service

805. and diners are missing their appetizers.

806. How long have we been waiting here?

807. And the red kitchen is missing—

808. What happened to Lovely?A chef.

809. I started feeling nauseated.

810. So I was like, OK, Lovely.

811. You need to sit down for your health.

812. Drink this water.

813. I drank four bottles ofwater because I wanted it.

814. My body was craving hydration.

815. Lovely is missing inaction but the rest of the team

816. is determined to get food out.

817. Salmon, lamb, please.

818. How long?

819. Seven minutes, chef.

820. Hey, what's that piece of shit there?

821. Supposed to be the salmon.

822. Holy fuck.

823. Look at that.

824. It's like a bison's penis.

825. What is that shit?

826. Look at that.

827. Stone cold, frozen salmon.

828. Who put the salmon in the freezer?

829. Me.

830. I fucked it up.

831. The salmon was my faultbecause I stuck it in a freezer

832. instead of the fridge.

833. And it was frozen.

834. Yeah, you fucked up big time.

835. All the salmon's the same.

836. I think we should 86 it. - That's right.

837. Because she wrapped it frozen.

838. And we have five on order.

839. And we got five on order.

840. Five on order.

841. Hey, ditsy, great job.

842. Yes, chef.

843. Ah, fuck off.

844. Good to see you back.

845. Are you OK, lovely?

846. I'll be fine, I guess.

847. After Lovely's heroic return,

848. the red team gets back to work.

849. Tek, you good?

850. Just get a little more color on the other side.

851. Over in the blue kitchen,

852. Louie is hoping this entreeis the one to finally

853. make it to the dining room.

854. Louie.

855. What is that?

856. What is that?

857. Did you bite that?

858. Look, that's one. That's the other.

859. It's on the same fucking table.

860. Louie's lost.

861. He's out of his league.

862. What's all that lamb here?

863. Look at this.

864. Hey, Van, you and Joseph, salt. Look at this.

865. Look.

866. Look.

867. Look.

868. What the fuck is this?

869. Louie.

870. Yes, sir.

871. Fuck off back there.

872. Get out.

873. Yes, get fucked, pile of shit.

874. Hey, get upstairs.

875. Get your bags packed—

876. Can I help?Can I help in the kitchen?

877. Yeah, you can help me.

878. Get out!

879. You want me out?

880. You want me to pack my fucking bags?

881. I'm out.

882. My bags are packed.

883. He can kiss my fucking ass.

884. With the kitchenat a complete standstill—

885. It's like a bad dream.

886. Chef Ramsay is left with no choice.

887. Switch it off.

888. Yes chef.

889. Fuck off.

890. Anybody sitting at home thinking they

891. can do this, good luck.

892. It's tough.

893. Never had a dinner service like that.

894. It was a complete and utter nightmare.

895. It's been a long and disastrous

896. night in Hell's Kitchen.

897. But Chef Ramsay's work isn't done yet.

898. It's now time for him toput his plan into action.

899. First of all, it's bloody good to see you.

900. - Thank you, chef. - Yes.

901. You lost your opportunitydue to health reasons.

902. Right now, I would love youto seriously consider coming

903. back into Hell's Kitchen.

904. I have a second chanceand you know, you don't get

905. many second chances in life.

906. I would love to take that offer.

907. I would love to see you back. Do you know why?

908. Thank you, chef.

909. Because you deserve to come back.

910. Thank you very much.

911. Because you're a bloody talented cook.

912. Thank you.

913. - Don't be upset. - I'm not.

914. I'm so happy.

915. Say goodbye to your dear lady.

916. I'll see you in there in a minute, yes?

917. Thanks, chef.

918. Good to see you, Robert.

919. Yes.

920. Baby, I'm back.

921. You know what I'm saying?

922. And I plan on winning Hell's Kitchen.

923. Oh, obviously we've got someone new

924. in the kitchen tonight, yes?

925. Men, you've got Robert on your team.

926. Last season he left Hell'sKitchen for medical reasons.

927. And now he's getting a second chance

928. to come back in Hell's Kitchen.

929. Welcome.

930. In my cooking career, I'venever had a service like that.

931. Nothing positive.

932. Pathetic.

933. Amanda.

934. Yes, chef.

935. You screwed the kitchen with the salmon

936. that you froze that you weresupposed to put in the fridge.

937. Yes, chef.

938. Fucking bravo.

939. Melinda, Lovely, you are running out of time.

940. Tonight I have to choose a losing team.

941. You both had shocking services.

942. But gentlemen, you managedto get a few entrees out.

943. Ladies, you served a whopping zero entrees.

944. Congratulations, that's a new record.

945. Clearly the losing team.

946. Now, come to the consensus, decide,

947. which two individuals you allare nominating for elimination.

948. Is that clear?

949. Yes, chef.

950. Now piss off up to the doors.

951. I don't know who's going to go home

952. because we were all just bad.

953. We did what we did today, and some people

954. are more hungry than others.

955. Clearly, Melinda, you don't want to be here.

956. I do want to be here.

957. Once I get grounded, I am very strong

958. and I can kick a lot of ass.

959. So—

960. I didn't see it tonight.

961. Obviously Melinda didn'treally know much of anything.

962. Send that bitch home.

963. OK, so Melinda—

964. Melinda, you're on the cutting block.

965. Yeah, we're putting you out.

966. I'm not done with Hell's Kitchen yet.

967. Listen, guys, we never got past apps.

968. Apps.

969. Lovely, Melinda, you guys are up.

970. Oh, snap.

971. Well, it sounds like you want to put me and Melinda up there.

972. Mama didn't raise no fool.

973. I'm not going to stop fighting.

974. The only thing I can say is yes, I made mistakes.

975. But I'm still a strong person on this team.

976. Lovely was gone for like 45 minutes.

977. That ain't cool.

978. Lovely should go home.

979. I have to say, Amanda, I doget the ditzy kind of vibe.

980. With my salmon in the freezer.

981. I had no idea that was a fucking freezer.

982. I asked.

983. You gotta be more assertive though.

984. I fucked up on onething and put the fucking

985. salmon in the freezer.

986. That's it.

987. I don't deserve to go home tonight.

988. Right now we've got Melinda.

989. We've got Amanda.

990. And we've got Lovely.

991. We're kind of deadlocked.

992. The men have alreadylost and gained a teammate.

993. Now it's the women's turn tosay goodbye to one of their own.

994. Right, ladies, have you reached your decision?

995. Yes, chef.

996. Good.

997. Tennille, first nominee and why, please.

998. First nominee, chef— thefirst nominee was Melinda.

999. Appetizers really, really, really struggled.

1000. And overall, the team did not feel Melinda

1001. had her head in the game.

1002. The red team has nominated

1003. Melinda for elimination.

1004. Now, a second nominee must face Chef Ramsay.

1005. And second nominee?

1006. The second nominee, chef, was Amanda.

1007. Amanda, do you agree with this?

1008. I do not agree at all.

1009. Who should take your place?

1010. Lovely.

1011. Amanda, do you know thedifference between a fridge—

1012. - Yes, chef. - And a freezer?

1013. Yes, chef.

1014. - What is it? - Freezer, freezes it.

1015. The fridge cools it.

1016. Gold star.

1017. Melinda, step forward.

1018. Amanda, get your ass here.

1019. Melinda.

1020. Yes, chef.

1021. Why should you stay in Hell's Kitchen?

1022. Chef, I believe I should stay because I

1023. have a passion for cooking.

1024. I love being in the kitchen.

1025. I've been working my ass off and I want to do it.

1026. Amanda

1027. Yes, chef.

1028. Why should you stay in Hell's Kitchen?

1029. Because I can do better than that.

1030. I mean, I didn't get a chance to cook.

1031. Let me go on the line soyou can see what I can do.

1032. Madame, you can do fucking worse.

1033. That's impossible.

1034. Yes, chef.

1035. OK.

1036. My decision is— youfroze the fucking salmon.

1037. - Yes, I fucked up, chef. - Yeah.

1038. You fucked up big time.

1039. Why did you throw that away, Melinda?

1040. You're making me mad. - Yes, chef.

1041. Fucking mad.

1042. Melinda, take your jacketoff and leave Hell's Kitchen.

1043. Thank you, chef.

1044. I expected more.

1045. - Yes, chef. - Thank you.

1046. Thank you.

1047. I am really disappointed.

1048. I really was looking forward to spending

1049. more time with Chef Ramsay.

1050. Chef Gordon Ramsay, I'd love tomake you a four course dinner

1051. and you can see exactlywhat kind of talent I have.

1052. Back in like, madame.

1053. Ladies, one more bit of news.

1054. I've made a decision to strengthen the team.

1055. Robert, you're now part of the ladies team.

1056. Join them.

1057. Thanks, chef.

1058. And by the way, big boy, last season you were a hero.

1059. Now, you're fucking zero.

1060. Yes, chef.

1061. You're all zero.

1062. Back to square one.

1063. Now fuck off, all of you.

1064. I'm excited.

1065. Robert is for sure the end of the red team losing streak.

1066. We got to kill it tomorrow.

1067. Oh my god, elimination is kind of scary.

1068. I hope I'm not next.

1069. Melinda was completely lost in space.

1070. So I sent her back towhatever planet she came from.

1071. Next time on the mostshocking Hell's Kitchen ever.

1072. I punch you in your face.

1073. Hit him.

1074. Everybody is in a fighting mood.

1075. You stupid bitch.

1076. Listen to me.

1077. You better get out of my face.

1078. I'm gonna fuck you up.

1079. And one chef—

1080. Answer the question.

1081. Makes the biggest mistake—

1082. I'm not no bitch.

1083. Of his life.

1084. Fuck that, dog.

1085. I ain't here for that.

1086. Want to talk some shit?

1087. Let's go step outside, mother fucker.

1088. You won'tbelieve how this one ends.

1089. Somebody get the medic.

1090. Medic.