Hell's Kitchen 6x10

1. Previously on "Hell's Kitchen"--

2. Off you go.

3. Well, that sucked.

4. In the crepe-making challenge—

5. It all comes down to dessert.

6. —Dave's dish was a mess.

7. It looks like a plate of diarrhea.

8. And the Red Team was victorious.

9. Congratulations, ladies.

10. Then, at theFrench-themed dinner service—

11. —Chef Ramsay had high expectations—

12. Tonight, I want success.

13. Yes, Chef.

14. —but was disappointed—

15. Why are you slicing ahead of the time.

16. —with Suzanne—

17. All the goodness running out of the lamb!

18. —Sabrina— - Bland—

19. - It is. —sepid, thick.

20. I can't believe just how inconsistent you are!

21. —and Andy.

22. You're killing the salad!

23. He threw them all out.- Get out!

24. Piss off! Get out!

25. I've had enough.

26. And the service was completed

27. by five remaining chefs—

28. That's never happened before.

29. —who then had tocome together to nominate

30. two chefs for elimination.

31. That means blue and red working together.

32. Everyone quicklyagreed upon Suzanne—

33. The S word's got to go.

34. Yeah.

35. —and also nominated—

36. Andy, Chef.

37. —for elimination.

38. Step forward.

39. Chef Ramsey added one more—

40. Sabrina, step forward.

41. —but sent Andy home—

42. Give me your jacket, please.

43. —and Suzanne to the men's side—

44. You're with the blue team.

45. —where Kevin isready to send her packing—

46. She's going to go homejust like everybody else.

47. —and claim the prize the head chef

48. at Araxi restaurant and barin Whistler, British Columbia

49. for himself.

50. I will be the last man standing.

51. Hey, hey!

52. And now, the continuation of "Hell's

53. Kitchen."

54. Goodnight.

55. Goodnight, Chef.

56. Suzanne's gone.

57. It's a new day, baby! It's a new day, hey!

58. I'm excited!

59. OK, Suzanne, let's get one thing straight.

60. - Yes.- We're happy about this.

61. We'll let you know that right off the bat.

62. We don't want Suzanne one single bit.

63. She needs to listen towhat we say, and that's it.

64. We don't like your attitude.

65. We don't like you.

66. The three of us are pretty hardcore.

67. We do everything in sync.

68. We're not looking forsomeone to fuck that sync up.

69. Yep.

70. We're all here to win.

71. Yes.

72. But it's still a team game.

73. So we still play team rules.

74. Just give me a chance.

75. I just have to go in there and show

76. these guys that I'm in it for the team

77. and just prove it to them.

78. I'm there 100%.

79. I had my wake up call.

80. And nobody throws anybodyunder the bus over here,

81. either.

82. We'll call you out andthrow you right under the bus.

83. I'm sure you will.

84. I ain't trustingthat bitch to do anything.

85. We'll rub her out.

86. Just like we needed torub out all the weak ones,

87. we'll rub her out too.

88. Every challenge, we've got to be like this.

89. I'm nervous.

90. I'm trying to figure out how we're gonna run

91. the kitchen with three people.

92. We have no choice but to be perfect.

93. One person, one brain working together.

94. You better bringout your inner demons.

95. Sabrina's been disastrousin the last two services.

96. And she definitely has to step up her game.

97. Either way, she needs out of here.

98. Still adjustingto their new team lineups,

99. the chefs head down to the dining room,

100. anxious to see what Chef Ramsayhas in store for them today.

101. Oh, shit.

102. I see Chef Scott there,I'm like, what's going on here?

103. I know it's going to abad day when you see Scott

104. first thing in the morning.

105. Good morning, everybody.

106. Morning, Chef.

107. Everybody get a good sleep last night?

108. Yes, Chef. - Excellent.

109. Gordon would like tospeak to you this morning.

110. Here he is.

111. Unbelievable.

112. Good morning, whilst you wereall toasting in your beds

113. last night, I caught an overnight flight

114. to Whistler, British Columbia.

115. This winter, it will be hostingthe alpine skiing events

116. for the 2010 Winter Olympics.

117. I've just seen Whistler for the first time.

118. I'm pretty pumped, man.

119. It looks cool up there.

120. I've got to win this thing.

121. People from all over the world will

122. be descending upon Whistler.

123. And clearly, one of thebest restaurants to eat at

124. is here, the Araxi, voted restaurant

125. of the year in Whistler nine years in a row.

126. This is where one of you isgoing to become the head chef.

127. One of the many things theAraxi restaurant is known for

128. is its fresh, local ingredientswithin the Whistler region.

129. Oh, man, the Araxi restaurant is beautiful.

130. We get to see a little bitof the backdrop of Canada.

131. I gotta win this thing.

132. Now, I've made arrangementsfrom here in Whistler

133. to fly in 15 fresh, local ingredients

134. sourced within this region.

135. Scott and Heather, bringin the ingredients, please.

136. Working with theingredients from the region

137. where this restaurant is isthe most important challenge

138. so far.

139. I have to be vocal, I have to shine.

140. Now, each team will haveto cook three entrees using

141. all 15 ingredients and not repeating

142. the ingredients more than once.

143. Good luck.

144. I'll be returning in a few hours' time

145. with some very, very specialguests that will be helping

146. me me to judge your dishes. Good luck.

147. Let's go!

148. - Come on, guys. - Come on.

149. Let's go, come on.

150. It will take ChefRamsey and his special guests

151. 2 and 1/2 hours to get back to Hell's Kitchen,

152. giving the chefs ampletime to create and execute

153. three delicious entrees.

154. Over here, over here.

155. The chefs must useeach of the 15 ingredients,

156. but none of them more than once.

157. Let's figure out whichitems are going with what.

158. Yeah.

159. We just tried to take all 15 ingredients,

160. put everything out, and figure out which

161. five would go with each other.

162. Salmon and leeks, all right.

163. And then some of the artichokes.

164. Do you want to take the bones off and start

165. making some sort of sauce?

166. Ariel?

167. They're not listening to me.

168. Just because I've been onthe chopping block two times,

169. the girls don't think that I have an input.

170. But I'm sorry, that's wrong.

171. We're on the same team. All right, what next?

172. Give it to me.

173. You want the skin on the salmon or skin off?

174. Tennille— - Take the skin off.

175. - Off, all right, yeah. - What next, Ariel?

176. Hold on.

177. While Sabrina'ssuggestions are falling

178. on deaf ears, for Suzanneit's the same story,

179. different kitchen.

180. Can I give you my idea for the salmon?

181. - Hold on. - Hold on.

182. Hold on.

183. I definitely feel like an outsider.

184. What if we do— what if we do, like, really simple white wine,

185. tomato, garlic—

186. That's what I have for shrimp.

187. —and then slice theJerusalem artichokes and make

188. little chips out of them.

189. Suzanne was coming up withideas, and they were all crap.

190. Like, can I peel that acornsquash and caramelize them?

191. Let's— now that we have ingredients,

192. now let's designate who's doing what.

193. While Dave, Kevin, andVan are happy with their menu,

194. in the red kitchen, Ariel and Tennille

195. have found the perfect meatfor one of their three entrees.

196. I think the lamb wouldgo good with the cranberries.

197. What?

198. That's not lamb, you guys are silly.

199. We've got lamb.

200. Lamb's going with the cranberry.

201. Cranberry.

202. They kept calling it lamb.

203. There is no lamb that's purple.

204. I mean, that meat is so dark.

205. Ariel, I think we shouldtake the lamb off the bone.

206. That's fine.

207. Ladies and gentlemen, the mystery meat is—

208. ah-ha, it's venison!

209. The shrimp would gobetter with the lamb, maybe.

210. I'm sorry, that makes me laugh.

211. The lamb's in theoven, I just told you guys.

212. You already seared it?

213. Yeah.

214. Ariel and Tennille should haveknown that that was venison.

215. That's why I didn't say a word.

216. And they weren't including me, so—

217. While Ariel preparesthe sauce for her "lamb" dish,

218. the men and Suzanne arefocused on their salmon entree.

219. I love fish with skin on.

220. I can grab the skin and crisp it up.

221. All right.

222. Let's go, move!

223. With just a few minutes

224. left until Chef Ramsayarrives at Hell's Kitchen

225. with his mystery judges—

226. Hurry, hurry, hurry, hurry, hurry!

227. Come on, come on, come on, come on!

228. —the chefs rushto complete their dishes.

229. 10. - Beautiful.

230. - Come on! - 9.

231. Go, go, go. 8.

232. - Put it on quick. - 7.

233. Pour it around, pour it around.

234. 6. - Check that salmon.

235. - 5. - Add more.

236. 4, 3.

237. Do we have all our ingredients?

238. 2, 1.

239. Nice!

240. Good morning.

241. Good morning, Chef.

242. Just got back from Araxi.

243. That was amazing.

244. I told you I was going to be returning

245. with two very special guests to help me judge.

246. Welcome Olympic silver medalist, ladies' champion, figure

247. skating, Sasha Cohen andOlympic gold medalist in Moguls,

248. Jonny Moseley.

249. Guys, good to see you, yes.

250. Oh my God, Sasha Cohen and Jonny Moseley

251. are going to eat my food.

252. Fantastic.

253. First entree, let's go.

254. Wonderful, thank you.

255. Kevin, what is that, please?

256. We have caramelized salmon.

257. And then, we also have apan-seared a leg of lamb.

258. And Ariel, what is that, please?

259. Grilled salmon, meltedleeks, and grilled shrimp.

260. The red, I'm slightly concerned about

261. the over-richness on the—

262. The sauce, yeah.

263. —the leeksand the shrimp, it's sort of—

264. - It's a little chunky.- The leeks were too heavy.

265. How's that?

266. With the blue, I like the texture of the lamb.

267. It was very tender and good.

268. With a little skin, I love salmon skin.

269. OK.

270. Sasha, let's start off with you first.

271. Which would you prefer, thered or the blue, please?

272. Um, I think I'll go with the blue.

273. The blue, thank you.

274. Jonny, what did you— I'm in the blue court as well.

275. The blue as well? Yes.

276. Two, nothing for the blue.

277. Woo-hoo-hoo!

278. Woo-hoo-hoo!

279. Second entree, please—

280. Tennille and Dave.

281. Tennille went up to Chef to present her dish

282. as lamb, which was venison.

283. Who knows what's going to happen?

284. Tennille, what is it, please?

285. We have a magnificent lamb.

286. What?

287. This is your—

288. Initially, I thought it was lamb.

289. It looks as if—

290. You don't know what it is?

291. Um.

292. Oh, man.

293. I could tell by the look on Chef's

294. face, knew it wasn't lamb.

295. It's venison, Chef.

296. Um, ladies, what is this?- Venison, Chef.

297. - It's definitely venison.- Yes, Chef.

298. So why introduce the dish as lamb?

299. I—

300. Because we work with lamb every day.

301. I think she just gotconfused for a second, Chef.

302. Right, and trust me, it's definitely venison.

303. Did anyone taste this, ladies?

304. We knew it was venison, Chef.I'm just absolutely.

305. I— I— Right.

306. OK.

307. I'm just absolutely nervous.

308. Shame on you, girls.

309. You had no idea that meat was venison.

310. It takes cojones to standup and lie right to Chef.

311. OK, here we go.

312. Dave, yours please.

313. We have a rack ofvenison with a cranberry sauce.

314. Good.

315. Jonny, please, Sasha. - All right.

316. And the idea behindthe of beets.

317. I just wanted to keep it very simple.

318. I don't want you to get confused by tasting

319. a lot of different ingredients.

320. The sauce, it's kind of—

321. No, that.

322. —scary looking.

323. Sasha, to the red.

324. On the red, I really like how you

325. prepared the kale, very good.

326. If you had to choose between the red or blue,

327. which one would you go for?

328. Definitely the red.

329. It just had a lot morecomplexity, more flavors,

330. it was a joy to eat, so—

331. And Jonny, if you had to choose

332. between the red and blue, what would it be, please?

333. I think I would go with the red.

334. You know I don't know what half of this shit is!

335. But regardless, everything I put on a plate

336. is going to taste good!

337. OK, it's down to this one, the deciding one.

338. Van, Sabrina, please.

339. I walk up there, it's tied.

340. I'm so nervous, man, it is ridiculous.

341. Wow, bony. Good presentation.

342. Ooh. Sabrina—

343. Yes, Chef. - Go first, please.

344. I have lamb with a mushroom bordelaise,

345. and then some Jerusalemartichokes, lightly sauteed.

346. Nice, presentation looks lovely.

347. Van, what is that contraption?

348. I have grilled shrimp, uh, braised—

349. braised— uh— all of asudden, my mind goes blank.

350. I don't know what's wrong with me.

351. The fuck is that?

352. Be

353. Van, are you kidding me?

354. Kale.

355. Braised kale, roasted tomatoes,

356. and ginger sunchoke puree.

357. Yeah, thank you, Sabrina.

358. Sorry.

359. Sasha, how's that?

360. With the blue, reallysweet shrimp, very delicious.

361. Jonny, how was that?

362. The blue was just too thick.

363. Sasha, to the red.

364. I find the mushrooms a bit salty.

365. The red dish had way toomany sweets, and salts,

366. and everything for me.

367. Red or blue?

368. Blue. Blue?

369. Yes.

370. Thank you.

371. Sasha, decision, please, our red or blue?

372. Blue.

373. Congratulations.

374. , thank you.

375. Oh, thank God we won.

376. It's like, woo-hoo!

377. Ladies, as you know, Hell's Kitchen

378. relies on local products just like Araxi.

379. So today, you're going to theheart of those ingredients.

380. All three of you are going to be working

381. at a local farm milking cows.

382. And whilst you're there, you might

383. as well clean out the pig pen.

384. Guys, stop laughing.

385. Now, it's going to get very messy.

386. So we've got some clothesfor you to make sure

387. that you don't caked in crap.

388. I don't want to clean a pig

389. pen, that's for damn sure!

390. This sucks.

391. Now, blue team, you're

392. going to be heading to oneof the best restaurants in LA

393. and meeting a phenomenal chef, Mark Peele,

394. at the restaurant Campanile.

395. And by the way, whilst I was in Whistler,

396. I picked up beanies for the winners.

397. Here we go, huh?

398. Dave, I think you need a clean one, don't you?

399. Yes, Chef. Yes?

400. There you go.

401. Ladies, get those farm clothes on.

402. And trust me, the pig pen, they're

403. quite obnoxious little fuckers.

404. So be very careful.

405. Hey, you guys.

406. Way to go, come here.

407. Put it up.

408. Hey, we did it, y'all.

409. I feel good aboutbeing on the blue team.

410. I'm not a dude, but I'm just hanging with the guys.

411. How're you doing, Chef?

412. Hey, how are you?

413. When we stepped inside, I

414. thought it was the cutestrestaurant I've ever been.

415. What we've based our reputation on

416. is doing the simple things right.

417. So you know what we're doing today?

418. We're making grilled cheese sandwiches.

419. It was really coolto see one of the best

420. chefs in Los Angeles in action.

421. And there we go—

422. pretty, voluptuous, and sexy.

423. Eating grilled cheesesandwiches with a great chef,

424. good team, it was awesome.

425. It was a good day.

426. Cheers to the blue team.

427. Blue team.

428. What are your girls doing right now?

429. We arrive to the farm, and we meet the owner, Phil.

430. Howdy.

431. Hi, there.

432. I don't think he's happy a bunch

433. of city girls on his farm.

434. It's going to be a long day.

435. We gotta go movehay, load that up on a truck.

436. Man, them things heavy.

437. Then, we had to go feed the sheeps

438. and the whatever the hell it was.

439. And they some aggressive, pushy little motherfuckers.

440. I didn't know working on a farm all day

441. was going to be so hard.

442. Oh!

443. Here's you girls some gloves.

444. You might need them in here.

445. Oh, my God, it's pigs!

446. I have pig fear.

447. When I was a kid, I got attacked by a giant pig

448. at the county fair.

449. Come on, let's go.

450. Oh, my God.

451. I'm going to be, like, traumatized for life.

452. Oh, my God.

453. Eww!

454. If y'all ain't eversmelled farm shit before,

455. it smells worse than anything.

456. Oh, it stinks!

457. Just think of it as mud.

458. Ain't no mud!

459. That's My mud!

460. Look like mud, don't smell like mud!

461. Oh.

462. Oh, fuck.

463. Dude, fuck this shit, I can't—

464. I can't do this shit.

465. This is the worst punishment ever!

466. All right, Van.

467. I got my smile back.

468. Today was great.

469. I had a great time.

470. But now, I'm just goingto mentally prepare myself

471. for what might be coming tomorrow.

472. When you're in Hell'sKitchen, the best thing to do

473. is be ready for war at all times.

474. With a new day ahead of them,

475. the chefs are ready for anything.

476. And it's a good thing, becauseChef Ramsey has one more task

477. for them before dinner service.- All right, good morning.

478. Good morning, Chef.

479. Today, you're really goingto have to work as a team.

480. Because tonight, my menu no longer exists.

481. It's going to be the red team's menu

482. versus the blue team's menu.

483. Finally!

484. I got this hands down!

485. Each team will create three appetizers, three

486. entrees, and three desserts.

487. Each and every one of you hasto have an imprint on that men.

488. And for me, it's going to tell me a lot.

489. Don't stand staring at me.

490. Get up to the dorms, yeah, and start writing those menus.

491. You've got an hour.

492. Let's go.

493. Yes, the menu's gone!

494. It's us today.

495. I finally get to showChef Ramsay what I can do.

496. High cuisine bad boy coming through.

497. What do you all think?

498. Seared scallop and I got a lobster lemongrass

499. sauce that goes with it.

500. Yeah, I like that idea.

501. At first, I was thinking of doing

502. a braised pork butt ravioli.

503. Beautiful. - Yeah?

504. Beautiful.

505. OK, I wanted to dolike a sushi-style plate.

506. - Boring.

507. A little decomposed tuna roll.

508. Sushi roll.

509. I don't like the word "decompose."

510. Mm-hm, OK.

511. It would be cool if we did like a crisp okra.

512. I hate okra.

513. Tennille's suggestions werenot fine dining suggestions.

514. But it had to be a team effort.

515. Asian slaw and seared tuna appetizer?

516. Whatever you want.

517. Tennille could crash and burn our team.

518. Entrees, my idea, it's a goatcheese stuffed chicken breast.

519. I like that.

520. We just start, youknow, jamming out ideas,

521. and all of us were collaborating.

522. I've got seared halibut, sauce on top, drizzle,

523. and I make an herb oil.

524. I love it, good.

525. OK, write it.

526. We wanted everybody's ideato be part of this menu.

527. Are you guys a fan of New York with pancetta.

528. Pancetta, yeah, that's awesome.

529. I think we're working very well together,

530. and I really want to kick the red team's ass.

531. OK, that's perfect.

532. Next dish.

533. While the blue teamis a chorus of shared ideas,

534. on the red team, Tennille issinging a whole different song.

535. I want to do like a reallysimple blackened halibut.

536. Blackened halibut?

537. Yeah.

538. We have to think of what are

539. people going to want to order?

540. Every time Tennille hadan idea, it was so stupid.

541. She's so stupid.

542. I think we could dolike a chocolate souffle.

543. I don't want to mess with souffles.

544. I don't think weshould mess with souffles.

545. You got an idea for an app?

546. I'm really annoyed right now.

547. Sabrina never really has great ideas,

548. but every time she gets a chance, you know,

549. she's got something smart to say about mine.

550. Don't get ingredient crazy.

551. Come on, what the fuck?

552. With two minutesleft, the blue team

553. is ready to present their menu.

554. Is this the whole menu right here?

555. Yeah. Yeah.

556. Nice.

557. Yeah, boy!

558. That's us.

559. It's all about the blue team's menu.

560. Let's go, head down right now.

561. Are you happy with this?

562. No, I don't— no.

563. The red team is not.

564. All right, let's go.

565. OK, happy with the menu?

566. Yes, Chef.

567. Describe the menu for me.

568. Off you go.

569. All right, so we have roasted butternut squash

570. soup with Whitmarsh Capone—GORDON RAMSAY: OK

571. —caramelized halibutwith fennel and plum salad.

572. Nice

573. We have seared diver scallopwith caviar or lemon grass

574. sauce.

575. OK, very good, sounds delicious.

576. This is why I need to see.

577. OK, good.

578. Well done.

579. We're going to rule this service.

580. That red menu is going down!

581. OK, fire away.

582. For the first one, I want todo a braised pork ravioli,

583. a seared sesame-crusted ahi tuna and blackened

584. halibut with seafood risotto.

585. Happy with the menu?

586. Um, I'm not in love withTennille's Asian salad.

587. Go fuck yourself!

588. What do you mean you're nothappy with the Asian salad?

589. You want to throw me under the bus!

590. Well, fuck you!

591. Well, it's not the most creative of appetizers.

592. This is not the kind of thing I would

593. personally want to go and eat.

594. However, make surethere's a delicate balance

595. of those spices. Be very, very careful.

596. - Yes. - Yes, Chef.

597. Delegate and get cracking, yeah?

598. Yes, Chef.

599. Good, thank you.

600. Man, that pissed me off.

601. Every time you turn around, somebody is

602. trying to stab me in the back.

603. And I'm fed up.

604. Turn the fucking timer on.

605. I am!

606. Don't talk to me like that, I'mstanding right in front of it.

607. Nerves are running really high right now,

608. but we need to get it together.

609. The last thing I want to do is fuck up

610. the execution of our own menu.- Right.

611. Ladies, let's go.

612. We're opening up in minutes.

613. Yeah, let's go.

614. While the redteam could cut the tension

615. with a knife, the blue team—

616. That's bangin'.

617. —can already taste victory.

618. We win.

619. Everything I've tasted is so good.

620. I'm definitely psyched.

621. It's our menu tonight, andit's time to kick some ass.

622. Right, Jean-Philippe.

623. Chef?

624. Open Hell's Kitchen, please. Let's go.

625. Yes, Chef.

626. Tonight, each guest will

627. have the option of choosingwhich menu to order from.

628. Uh, I'm going to go with red.

629. I think the blue side looks better.

630. Every member of the blue team contributed

631. to their menu, which includes Van's

632. seared divers scallops andKevin's caramelized halibut

633. with fennel.

634. The red team's menu featuresAriel's braised pork ravioli,

635. Tennille's Cajun blackened halibut,

636. and from Sabrina, nothing.- Little blue bell.

637. They're coming.

638. Come on, Suzanne.

639. Guys, there's only three, but it's a strong three, right?

640. I just don't know why we can't seem to unite.

641. We need to get on the ball.

642. Who's gotthe first ticket tonight?

643. Blue. GORDON RAMSAY: Blue, here we go.

644. On order, two covers to table 40,

645. yes, one scallops, two carrots.

646. Yes, Chef. - Yes, Chef.

647. An order of three covers to table 5,

648. again all for the blue team, yes.

649. I kept seeing ticketsgoing into the blue kitchen,

650. blue kitchen, blue kitchen.

651. I was like, oh, my God, they don't like our red food.

652. A majority of thecustomers, are they ordering

653. out of the red or the blue?

654. Blue, Chef.

655. What's going on, what's going on?

656. Red's kitchen.

657. Let's go, yeah, finally.

658. Yes, OK, here it comes.

659. On order, two covers to table 45, yes,

660. one broccolini, one ravioli.

661. - Thank you, Chef. - Yes, Chef.

662. OK, good, let's go.

663. Three minutes, off we go.

664. As customers canorder from either menu,

665. Ariel and Tennille in the red kitchen

666. will have to coordinate with Dave and Van

667. in the blue kitchen to ensurethat each table receives

668. their appetizers at the same time.

669. I've never made this before.

670. Ariel, can you give this a taste, please?

671. I've never made this before.

672. I've never made that before.

673. I ain't never cooked a damnchar in a day of my life.

674. So let me know how you cook this shit so I

675. can get that thing fired up.

676. Did you put shallots and garlic in there?

677. I want the side, Tennille.

678. Tennille, just make sure it's seasoned.

679. Heard, garnish going up.

680. Oh, dear.

681. Taste that. Come on, taste it.

682. Taste the stock.

683. It's peppery as fuck!

684. I can't be going backand forth helping Tennille.

685. She needs to get it together.

686. She's just now startingto throw stuff out there.

687. Hey, you British bastard, calm down for a second.

688. I've never cooked Swiss char before.

689. Tennille.

690. Yes, Chef.

691. Finesse the taste, yes?

692. While Tennille starts over,

693. Van is ready with his first order of scallops.

694. Van forgot how to count.

695. He's giving me extra scallops now.

696. Oh, dear.

697. Van, come here straight away!

698. Two threes are what? - Two threes?

699. 2 times 3.

700. Two threes?

701. Two threes are what?

702. 2 times 3.

703. I'm kind of confused on that right now.

704. What?

705. Van!

706. I don't understand, Chef.

707. You don't understand 2 times 3?

708. I can count, yes.

709. Yeah, it's 6.- So you give me 7 scallops?

710. I gave you an extra, I'm sorry.

711. It won't happen again.

712. Dumbo!

713. 20 minutes into dinner service—

714. Server, please.

715. Appetizers to table 40.

716. —and the first appetizers

717. have left the kitchen.

718. The pork is kind of frozen in the middle.

719. Is it?

720. And they are quicklycoming back to the red side.

721. Oh, my God.

722. The ravioli, the porkinside is stone cold, Chef.

723. Oh, fucking hell.

724. Ariel!

725. Yes, Chef.

726. Touch that.

727. It feels really bad tomess up the dish on the menu

728. that I created.

729. That's not cold, that's stone cold.

730. OK, Chef. Yeah?

731. It won't ever happen again.

732. - Ariel, it wasn't lukewarm.- Yes.

733. The cheese only melted.

734. You're right, Chef.

735. Come on, refire the ravioli urgently.

736. While Ariel reheats her ravioli,

737. Van is ready with his next order of scallops.

738. Van, you've gotten reallyclumsy and little bits of black

739. shit— black, black, black.

740. They started off golden brown.

741. Now, these bits around the outside are burnt.

742. Yes, Chef.

743. Let's go.

744. Come on, man, wasn't rocket science.

745. Doesn't get any easier than this dish.

746. It's easy. - Van!

747. Yes, Chef.

748. Hurry up!

749. While Van tries to catch up—

750. Coming right now. GORDON RAMSAY: Servers, please.

751. —on the red side—

752. Come on, ladies, push through it.

753. —Ariel is determinedto make up for lost time.

754. I think these raviolis are cold too.

755. Oh, fucking hell.

756. Hey, Ariel, this is not possible!

757. No way!

758. Look!

759. No, you touch! - That's like five—

760. - Look, listen, stop! - Yes, Chef.

761. They're stone cold!

762. OK.

763. Mistake, after mistake, after mistake,

764. you know, it's embarrassing.

765. Three of your disheshave come back stone cold.

766. That's bad.

767. What the hell are you doing, Ariel?

768. Um, I didn't anticipate that long.

769. Then why are you rushing it?

770. This is your menu.

771. I'm not trying to rush it, Chef.

772. I'll make sure that these go out hot.

773. Ariel, look at me.

774. I know you want to be calm and cool,

775. it's not fucking good enough!

776. No, I'm not trying to—

777. - No, three fucking times!- Yes, Chef.

778. Stone cold!

779. Yes, Chef.

780. With cheese fuckingstone cold in the center!

781. I just love the way you're so laid back about it!

782. Trust me, I'm pissed.

783. But I'm not going tolose my shit on the line.

784. I've never make thesame mistake three times.

785. Never, never, never, never, never, never.

786. While Ariel startsover on yet another order

787. of ravioli, the blueteam, including Suzanne—

788. Sides up.

789. Send the best please, let's go.

790. —is pushing out appetizers.

791. Let's go.

792. The chicken's coming right now.

793. Good.

794. Right behind, right behind.

795. Servers, please.

796. Behind you. Sauce,

797. Please.

798. Sauce.

799. I lifted a really heavy pan

800. and I just felt the nerve inmy wrist shot up to my elbow,

801. then it shot up to my ear.

802. And I just felt my wholebody, like, twist like this.

803. And I was just like, oh.

804. I see Jake wincing in pain.

805. This is not good.

806. I've got to see the medic.

807. Do I need to go over and work in station?

808. Where's Dave?

809. We're all on edge, becausewe don't know what's going on.

810. It's like dead.

811. You can move them a little bit, though?

812. It's just not a good ideabecause it sends horrific pain

813. signals down here.

814. We're down a person, not looking good.

815. Dave's already injured arm appears

816. to be dramatically worse.

817. I'm justexperiencing so much pain,

818. nervous that I'm not going tobe able to perform to my best.

819. But I'm not a quitter, and I'm here to win.

820. I have the heart to do it.

821. I can muscle through thepain, and I'm not giving up.

822. Let's go.

823. Dave, I need a bisque.

824. Yeah, I got a bisque working, Chef.

825. Dave, you're a fucking man.

826. You are awesome.

827. Finally, we can get food up.

828. Right here, Chef, bisque in the winter.

829. All right, let's go on thechicken, guys, we're ready.

830. All right.

831. Servers, please.

832. Table 12, yes.

833. It's an hour and 15minutes into dinner service.

834. Everything's flowing beautifully.

835. And both teams—

836. I'm going up, baby, going up.

837. I'm going to go up.

838. —seem to be excelling—

839. Let's go.

840. —sending outentrees to happy customers.

841. It's so good.

842. Really good.

843. Sabrina, let's go, let's go, let's go.

844. Ribeye, yes.

845. I'm not ready.

846. Oh, fucking hell.

847. Sabrina, you're going to speed up, yes?

848. Sabrina definitelyneeds to pick up the pace.

849. She couldn't keep up.

850. Sabrina, you're dragging the entree.

851. You've got to know this, my little sweet pea.

852. Yes, Chef.

853. Do you want me to get you a little timer

854. just to show you how slow you're going?

855. No, Chef.

856. Well, can we speed up?

857. Yes, Chef.

858. While the red teamwaits for Sabrina to catch up,

859. Van moves quickly to get hishalibut sauce up to the pass.

860. Right here.

861. Hey, it would benice if you wipe up your mess.

862. Hey, look at me. Look at me.

863. Look, come here. Come here.

864. You throw something at me on there,

865. you piss over the bench, havethe decency to wipe it up, OK?

866. Yes, Chef.

867. Van, yeah, you can't even lookat me when I'm talking to you.

868. Yeah, I can look at you.

869. Fuck off, will you?

870. Yeah.

871. Hey, come here, you, a minute.

872. What's the big deal? - There's no big deal.

873. I'm just— I'm aggravated,I'm mad I ..

874. Yeah, you're pissed becauseyou walk up with a hot plate

875. and throw me sauce again like that.

876. I didn't— I didn't meanto throw it at you, Chef.

877. Look at me.

878. Have the decency to wipe it down.

879. - I wiped it down.- Yeah, only when I asked you.

880. Because you walked away, because you can't be bothered.

881. I don't want to fight with you, Chef.

882. I'm just trying to get this—

883. Look at me, I'm not here to fight with you.

884. When you put a sauce on the hot place,

885. have the decency to wipe it up, yes or no?

886. Yes.

887. Thank you!

888. I'm not used to getting screamed at all time

889. and, like, I try to keep, just let that shit go

890. and keep my head in the game.

891. But it just, it fucks with me a little bit.

892. - Van! - Yes, Chef.

893. You make a mistake and then you crumble!

894. No, Chef. No, Chef.

895. Well, come back!

896. While Van collects himself,

897. Chef Ramsay looks to thered kitchen to get food out.

898. - One broccolini, Tennille. - One minute, Chef.

899. One minute.

900. Tennille started sweepingin the middle of service.

901. Oh, my god.

902. How do you have time to sweep right now?

903. I don't have time to do anything but cook.

904. Hurry up, Tennille, come on.

905. Hurry up.

906. Our customers are watching, yeah?

907. Hurry up, hurry up, hurry up.

908. Chef, I'm gonnafinish sweeping the floor,

909. wash my hands, and— - OK, fine.

910. It's fine, but just hurry up.- Yes, Chef.

911. You're sweeping andcooking at the same time.

912. Come on.

913. I'm trying to work as quickly as possible.

914. I only got two hands, two feet, eight fingers, and two thumbs.

915. Tennille. - Yes, Chef.

916. Do me a favor, throw thebroccolini in next time,

917. then sweep up, yeah?

918. Yes, Chef.

919. While Tennille finallyfocuses on her broccolini,

920. Van rushes to get hishalibut up to Chef Ramsay.

921. Oh, no.

922. Van, raw halibut, raw halibut.

923. Come on, get it in the pan, Van!

924. Yes, Chef.

925. Van was cooking halibut, and that's not new.

926. So by now, he should know how long it takes.

927. This is basic!

928. Yes, Chef.

929. That was like a rookie mistake

930. Go, come back for the halibut.

931. Get a grip, Van.

932. I'm going to cook it allthe way from now on, Chef.

933. It's not just youletting the blue team down,

934. I'm screwing the red team!

935. Yes, Chef.

936. Hurry up!

937. One hour and 45minutes into dinner service,

938. Van's mistake on the halibut has brought

939. both kitchens to a standstill.

940. Well, I'm hungry, where's our food?

941. I am hungry!

942. Put more stock in it, more stock.

943. Here, red stock.

944. That shit's well done right now.

945. More stock, just put red stock in it.

946. I guarantee it's well done.

947. Van and his halibut is really screwing us.

948. Come on, Van, I want that halibut.

949. Hold on, hold on.

950. Uh, no, it's not.

951. I'm good, I'm good. I'm good.

952. You good? - Yeah.

953. I cook halibut all the time.I butcher halibut.

954. I— I— I— know halibut in and out.

955. All right, go right up.

956. Come on, blue.

957. I want this halibut urgently.

958. Halibut's coming.

959. Oh, dear.

960. Oh, dear.

961. Oh, fuck.

962. Come here, all of— just comehere, come here, all of you!

963. Look, it's not— it's just.

964. No, it's not that at all!

965. It's not about that!

966. Oh, damn it.

967. Halibut exploded all over my face.

968. And, like, I had littletiny, like, bits of halibut

969. in my eyes.

970. It can't take place every fucking time.

971. It's not even nearly there, it's miles away!

972. I don't know why, I keep fucking up on fish.

973. And that's what I do. You know what I mean?

974. When I'm 30 seconds under, I'm fucking fine!

975. But that's about four minutes away!

976. Look at me.

977. Twice on the trot!

978. Yes, Chef.

979. This halibut sets the team back big time.

980. Van, what's up with that, dude?

981. I don't know.

982. Cook it properly!

983. Yes, Chef!

984. While the blue team waits

985. for Van, in the red kitchen, the pressure is on Sabrina.

986. Sabrina, are you ready?

987. I'm ready.

988. I want the halibut urgently.

989. Yes, Chef. - Urgently!

990. Oh, no.

991. Sabrina, come here.

992. Ariel, come here.

993. Tennille, right now, come here!

994. Put down the pan— Yes, Chef.

995. —because it looks greaton a whole exhibition.

996. There we go.

997. Yeah, it's rarer than a sushi bar.

998. Fuck off.

999. I've got another one.

1000. It was raw and ice cold in the middle, absolutely ice cold.

1001. It went out flipping on theplate because it was so raw.

1002. Yes, Chef.

1003. It's rarer than a sushi bar!

1004. Sorry, Chef.

1005. How embarrassing.

1006. What are you doing?

1007. I didn't mean to, Chef.

1008. I'm sorry.

1009. It's not even 30 secondsaway, that's what fucks me off!

1010. Yeah, fuck it.

1011. Fuck it. Hey.

1012. Yes, Chef.

1013. If it makes you feel any better,

1014. he's just as fucking bad.

1015. He can't cook a halibut either.

1016. Yeah, both kitchens can't cook a halibut.

1017. Hey, Van.

1018. Come here. Hey, you.

1019. Hey, madam, come here.

1020. Oh, no.

1021. When Chef calls you up, you know it's bad.

1022. I've had enough!

1023. This can't be good.

1024. Switch it off!

1025. I'm getting sick of, you know, getting

1026. shut down because, like, wecouldn't get that halibut up.

1027. It's ridiculous.

1028. It's kind of embarrassing.

1029. Let's go, ladies, please.

1030. OK, I'm going to keep itbrief, short, and straight

1031. to the point, yeah.

1032. As far as the quality, and the enjoyment,

1033. and the balance of the dishes, no one won.

1034. Do you know why?

1035. Because we both screwed up.

1036. That's not good enough, guys.

1037. This was your night.

1038. So think hard.

1039. Red team, give me one name for elimination.

1040. Blue team, follow suit, give me one name, yeah,

1041. and do it quick.

1042. Off you go.

1043. That's a tough one.

1044. It's a really, really tough one.

1045. Not really that though.

1046. I mean, basically, if you look at it this way,

1047. Van had the most fuck-ups, right?

1048. Point blank, that's easy decision.

1049. I think Suzanneshould go up on the block.

1050. Well, I sure as hell don't want to go down

1051. just because I'm the newbie.

1052. I don't see any reasons why I should be up

1053. on the chopping block tonight.

1054. I worked as hard as I could during service.

1055. And it went well for me.

1056. I'm completely safe.

1057. Fuck them all.

1058. Let's send a woman home this evening.

1059. What do you thinkabout putting Suzanne up?

1060. If Kevin and Van agree to put up Suzanne,

1061. I gotta go with my guy teammates.

1062. We've been teammates since the beginning.

1063. And she just joined us yesterday, so—

1064. What do you thinkabout putting Suzanne up?

1065. We could do that.

1066. Dave said he was downdoing that too, too but—

1067. The logical choice seems like Van.

1068. Chef smashed his halibut all over the place.

1069. But Suzanne is definitelythe weakest one on the team.

1070. It's a tough decision.

1071. I don't have a reason to go up there.

1072. No offense, Tennille, but we were waiting

1073. on veg most of the time.

1074. Oh, we— you— we werewaiting on a garnish all night.

1075. No, you weren't.

1076. Sabrina's full of shit.

1077. I don't think you had a lot of menu input at all.

1078. Really?

1079. You didn't.

1080. I put my hand in every single dash.

1081. I didn't plan one entire dish myself.

1082. We all three did it together.

1083. I think that's bull crap.

1084. Well, what do you think, Tennille?

1085. I'm not going to be a martyr.

1086. I had a solid and consistent service.

1087. Well, who would you send up?

1088. She already said me.

1089. I really don't thinkTennille was that fast today.

1090. So I would put up Tennille, and Tennille would put up me,

1091. so you're the tiebreaker.

1092. Sabrina.

1093. Yes, Chef.

1094. Red team's nominee and why, please.

1095. The red team hasdecided to vote me, Chef.

1096. You.

1097. Yes, Chef.

1098. And why?

1099. I think because of my previous services, Chef.

1100. Not based on tonight's service?

1101. No, Chef.

1102. Right, blue team.

1103. Dave, nominee and why, please.

1104. Our nominee tonight is Van based

1105. on tonight's performanceonly, but the weakest chef

1106. on the blue team is Suzanne.

1107. So why was Van nominatedas the weakest chef tonight?

1108. He, uh, faltered with the halibut.

1109. So it wasn't his best service tonight.

1110. Um, nominees, Sabrina andVan, step forward, please.

1111. Both of you presented raw halibut tonight.

1112. I can't go into the next serviceand talk about a raw halibut.

1113. I don't want it.

1114. Van, I don't think I canwork with you much longer.

1115. I'm not convinced—

1116. You know what, I had a bad service.

1117. I get— I get upset when I start messing up food.

1118. Right.

1119. I'm better than that.

1120. I'm not a loser, I'm not throwing in the towel.

1121. You had one fish, my man.

1122. It's just, it's not the type of fish

1123. I'm used to working with.

1124. So now you're blaming the fish.

1125. No, I'm not making excuses.

1126. I'm just here to tell you I'm not done here.

1127. I'm not throwing in the towel.

1128. I'm fighting it to the end.

1129. Sabrina.

1130. Yes, Chef.

1131. What have you got left that I haven't seen.

1132. I think I have everything left, Chef.

1133. I know that the raw halibuttonight was instrumental

1134. for me being up here.

1135. But I work with my team very well.

1136. I can mesh with any team, and I can lead a team.

1137. OK the person leavingHell's Kitchen is Sabrina.

1138. Give me your jacket, please.

1139. Thank you, Chef.

1140. Thank you.

1141. Hey, big heart, sweet girl—

1142. Thanks.

1143. —dedicated beyond belief.

1144. But for me, not the head chef—

1145. Yes, Chef.

1146. —at the Araxi. Thank you.

1147. - Thank you. - Good luck.

1148. - Thanks. - Good night.

1149. Good night.

1150. Sabrina, Thank you.

1151. Thank you, Chef.

1152. I came in red lipstick, makeup on, hair did,

1153. big bitch on the block.

1154. But once Chef, like, bringsyou off your pedestal—

1155. The chicken is pinkerthan your fucking lipstick.

1156. Yes, Chef.

1157. —it is really hard.

1158. - Get out! - Yes, Chef.

1159. Both of you!

1160. I expected it to be easy.

1161. Dry lamb on the outside, raw in the center,

1162. fuck off and eat it!

1163. I was wrong.

1164. It's very difficult, but I amso proud that I got this far.

1165. I am really looking forward togetting back to my own kitchen,

1166. seeing my own staff, and getting pretty again.

1167. Tomorrow morning, you'regoing to face one of the most

1168. intense challenges ever.

1169. Good night.

1170. Good night, Chef.

1171. Times six.

1172. Holler at your girl, you know, I'm still going.

1173. I just need to bounce back, no more mistakes.

1174. Failure is not an option right now.

1175. I'm going, I'm taking it all away to Whistler.

1176. Sabrina wantedto be the head chef in Whistler.

1177. Now, what she's to do is take those red lips

1178. and whistle on out of here.

1179. Next time on Hell's Kitchen—

1180. It's Christmas morning!

1181. Oh!

1182. —it's time for celebration.

1183. Getting the black jacket islike bury me now, I'm all set.

1184. But as soon as theblack jackets are handed out—

1185. Good luck.

1186. This is about letting the best chef win.

1187. —the gloves come off.

1188. Every man for himself.

1189. At dinner service—

1190. Tonight, to step up to the mark, is that clear?

1191. Yes, Chef.

1192. —it's all out war.

1193. Van.

1194. Yes!

1195. Look at me when I'm talking to you, boy!

1196. And things get so bad—

1197. You're sweating in the food.

1198. Who the fuck's going to eat that?

1199. The parts not even hot!

1200. —Chef Ramsay does something—

1201. This is too much, I can't take this.

1202. —he's never done before.

1203. Come here.

1204. Find out what drove Chef Ramsay out

1205. of the kitchen—

1206. Ariel fucked up super bad.

1207. —and if Hell's Kitchen will

1208. never open its doors again.

1209. We're all going home.

1210. It's an episodeyou don't want to miss.

1211. Fuck that.