Hell's Kitchen 6x11

1. Previously on "Hell's Kitchen—"

2. Good morning.

3. I said good morning.

4. Unbelievable.

5. —chef Ramsay triedto inspire the chefs by giving

6. them a tour of Araxi Restaurant and Bar

7. in Whistler, British Columbia.

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

9. I gotta win this thing.

10. When he returned, he put them to the test

11. in a 15-ingredientchallenge that used product

12. from the Whistler region. Hurry, hurry, hurry.

13. The blue teamignored their newest teammate.

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

15. - Hold on. - Hold on.

16. Hold on. But led by Van—

17. Excellent.

18. —the blue team managed—

19. Congratulations. Well done.

20. —to pull out a victory.

21. Hey, we did it, you know?

22. At dinner service—

23. It's goingto be the red team's menu

24. versus the blue team's menu.

25. —the chefs got touse their creativity again.

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

27. But—

28. I've never made thesame mistake three times.

29. —Ariel had herworst dinner service yet.

30. - Three fucking times. - Yes, chef.

31. Stone cold.

32. Mistake after mistake after mistake.

33. Chef Ramsay lost confidence in Van—

34. Raw!

35. And it's stone fucking cold.

36. You make a mistake and then you crumble.

37. —and Sabrina—

38. It's rarer than a sushi bar.

39. —who bothstruggled on the fish station.

40. Raw halibut. Raw!

41. It got so bad—

42. I've had enough.

43. —that chef Ramsayfelt he had no choice—

44. Hey, Van. Hey, madam, come here.

45. —but to— - Switching off.

46. Neither team would taste victory.

47. It's not good enough, guys.

48. And each would have to nominate

49. one chef for elimination.

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

51. The red team chose— Me, chef.

52. —Sabrina. And the blue team chose—

53. Van.

54. In the end, it was Sabrina—

55. Give me your jacket, please.

56. —who was sent home.

57. Top six.

58. Right now it's still anybody's game.

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

60. Kitchen." - Goodnight.

61. Goodnight, chef.

62. Unbelievable.

63. I hate that shit, y'all.

64. Just sit up there and fuckingcry like a little bitch.

65. I went on the chopping blockfighting for my life again.

66. It means everything in theworld to be here right now.

67. I came here to win.

68. Still here.

69. Whatever.

70. I know I can cook better than these fools.

71. I just can't make any more stupid mistakes.

72. I'm still feeling a littleupset from last night.

73. But I really need to just let that go.

74. The fuck?

75. This might be a better day.

76. Dave. Kevin.

77. We got presents.

78. Congratulations on makingit to the final six.

79. Open it up. What's that?

80. Oh. Yeah, boy.

81. Aw.

82. Oh, shit.

83. Black coats, man.

84. Black coats.

85. I consider "Hell's Kitchen'like climbing Mount Everest.

86. So now it's a scramble to the summit.

87. Oh, dude.

88. No way!

89. It's Christmas morning.

90. It's the big dogs now.

91. This is about letting the best chef win.

92. All I gotta say is, good luck.

93. Getting down to the nitty-gritty.

94. Getting down to thewe can't be friends anymore.

95. There's a little camaraderie left.

96. But I think that's all aboutto be out the window, you know.

97. And it's gonna be every manfor himself, man eat man.

98. Now that the finalsix are dressed appropriately,

99. they are about to find outwhat other surprises chef

100. Ramsay has cooked up for them.

101. Good morning.

102. Morning, chef.

103. You look lovely in black.

104. Chef cooking.

105. I mean, chef in there gettin' down.

106. He got, like, six pots, and he plating and tasting,

107. and this is all right.

108. No more red team.

109. No more blue team.

110. Six of the best.

111. I thought it'd be nice to start this morning

112. by sort of tasting.

113. So here we go.

114. This is the most amazing fillet of beef.

115. That's one of our signature dishes

116. from my restaurant in London.

117. Van, what do you think?

118. Perfect.

119. When I eat, when I go out,

120. I very quickly close my eyes.

121. I want to taste and justconcentrate on what's in there.

122. I can die a happy man now that chef Ramsay

123. has personally cooked me a breakfast

124. of filet mignon and truffles.

125. Bury me now.

126. I'm all set. - OK.

127. This is your next challenge.

128. I knew something was fittin' to happen.

129. Oh, you tricked us, chef Ramsay.

130. You tricked us again.

131. It's time for taste it and make it.

132. You'll be recreating a dish based purely

133. on seeing it and tasting it.

134. Great.

135. You know, I've got a good palate.

136. And I understand how things are done.

137. So I'm gonna kill it.

138. But you won't be doing it alone.

139. I'll pair you together.

140. So we have three teams of two, yes?

141. Yes, chef.

142. First pairing.

143. Van.

144. - Yes, chef. - You got Ariel.

145. All right.

146. Cool.

147. It's a little bit nerve-racking

148. that I'm working with Van.

149. Because he's been on thechopping block two times.

150. Tennille. Please give me Kevin.

151. He's a phenomenal chef.

152. - You get— - Please, please.

153. Not Suzanne.

154. Kevin.

155. Boom.

156. There you go.

157. Suzanne.

158. Course you get Dave. Yes?

159. Yes, chef.

160. Yes, chef.

161. Suzanne isdefinitely not my choice.

162. But, whatever.

163. I'll just roll with it.

164. OK.

165. Scott.

166. That's another signature dishfrom my restaurant here in LA.

167. I'm going to leave this at the pass.

168. Taste it and recreate that dish.

169. You have 30 minutes from now.

170. Off you go.

171. For the tasteit now make it challenge,

172. chef Ramsay has chosen a dish with four

173. main components— fish, garnish, puree, and sauce.

174. Leave some for everyone.

175. It was like a pack of wolvesrunning toward that dish.

176. Suzanne, come here.

177. The first thing I do isget a piece of everything

178. so I can kind of do an autopsy on the plate.

179. I'm going to go startcollecting ingredients, Suzanne.

180. All right. Grab what you know.

181. Everyingredient that the chefs

182. need to recreate this dishcan be found in the "Hell's

183. Kitchen" storeroom.

184. I just don't know what this small dice is.

185. First, the teams tryto figure out what kind of fish

186. chef Ramsay used in his dish.

187. Oh, God.

188. This is hard.

189. That's what I do, man. I cook fish.

190. But I didn't know what that was.

191. I knew right off the bat what the fish was.

192. You know, I'm from Cape Cod.

193. So I know my fish.

194. Van?

195. Yo.

196. - Yes, right? - Yes.

197. Yeah.

198. All three teams have picked

199. turbot as the fish in chefRamsay's signature dish.

200. And now they're moving on to the garnish.

201. Yeah.

202. You got the tarragon on it?

203. Got it right here.

204. Get the lime segmented. - Yeah.

205. There's also some squid in there.

206. The teams all believethat the garnish is calamari

207. and must now try to identify the puree.

208. Parsnip.

209. Kevin, he thought he knew what the puree was.

210. This is parsnip?

211. Yup.

212. I didn't even know what parsnip was.

213. Parsnip.

214. That's parsnip for sure.

215. It was really hard todistinguish what the puree was.

216. It might be celery root.

217. Celery root.

218. I think that's it.

219. She's really smart.

220. Ariel and Van have chosen

221. celery root as the main ingredient in the puree.

222. The other two teams are going with parsnip.

223. OK.

224. Just over 15 minutes to go.

225. Yes, chef.

226. The duos must nowfigure out the final component

227. in chef Ramsay's dish.

228. The sauce is gonna be the hardest part.

229. There's, like, one flavorwe're missing in the sauce.

230. - What is it? - It's, like, orangey.

231. I taste the sauce.

232. And I know it's a very strong citrus.

233. But it's also very sweet.

234. We can add more of the mango if you want.

235. I knew that it wasn'tquite full-on mango flavor.

236. But it wasn't registering to me what it was.

237. Was that this or this?

238. So we end up going with starfruit.

239. What about the passionfruit?

240. As soon as I start cuttingopen the passionfruit—

241. Yes.

242. Yeah.

243. Bang.

244. I'm feeling secure about that.

245. I can't figure out one thing, though.

246. I'm up there tasting again.

247. It just— it's not—

248. I'm not getting it.

249. Three minutes to go.

250. For the key ingredient in the sauce,

251. each team has chosen something different.

252. Ariel and Van are using starfruit.

253. Kevin and Tennille have picked grapefruit.

254. And Dave and Suzanne are going with passionfruit.

255. Two minutes left.

256. Now, they must prepare the dish.

257. Olive oil.

258. Did you get the spinach?

259. Let's go, guys.

260. Come on.

261. Last minute.

262. Shit.

263. I'm rushing. I grab the fish.

264. And plop!

265. There goes the fish, right on the ground.

266. No!

267. Need to put another fish on.

268. I swear.

269. And I gotta pull this one out.

270. Are you kidding me?

271. It takes, like, two minutesto cook a piece of turbot.

272. I'm just hoping we can pull it off.

273. 30 seconds to go.

274. Don't forget the segments and the herbs.

275. You got that sauce?

276. Fish is done.

277. Will you pull it out of the pan?

278. Put a little stock on it. GORDON RAMSAY: Let's go.

279. No, it's good. It's good.

280. It's good. - All right.

281. GORDON RAMSAY: 6—

282. It was, like, criss-crossed, right?

283. —5— - Mm-hmm.

284. —4, 3, 2—

285. Hurry up, hurry up!

286. —1, and stop.

287. In a test thatchef Ramsay uses to separate

288. the chefs from the cooks, it's time

289. to find out which team has comeclosest to recreating his dish.

290. Right.

291. Kevin and Tennille, describe your dish please.

292. Well, we made a turbotwith some sauteed spinach

293. underneath.

294. And then we have parsnip puree.

295. There's grapefruit juice, lime juice—

296. Grapefruit juice, a little vinaigrette.

297. OK.

298. Van.

299. Yes, chef.

300. Ariel.

301. Yes, chef.

302. Look how close they are.

303. Wow.

304. I know we got close as faras presentation, for sure.

305. This is turbot.

306. And this is a celery root puree.

307. Sauteed spinach.

308. Mm-hmm.

309. Squid, tarragon, and chervil.

310. There's some starfruit as well.

311. Mm-hmm.

312. Thank you.

313. So we've got sauteed turbot—

314. Yep.

315. —on a bed blanched spinach—

316. Mm-hmm.

317. —with a parsnip puree.- Parsnip puree.

318. Mm-hmm.

319. We also have bits of calamari.

320. Tarragon, chervil.

321. And then passionfruit— Passionfruit.

322. —sauce. - Passionfruit.

323. Mm-hmm. Yes.

324. OK, good.- I feel really good about it.

325. And I think it was a beautiful partnership.

326. Very, very interesting, indeed.

327. First of all, congratulationsto each and every one of you.

328. Turbot. Well done.

329. But nobody had the puree.

330. Celery root, parsnip, parsnip.

331. The puree was a white onion.

332. Oh.

333. It was sweet.

334. Thank god everybody missed the puree.

335. So I knew that, like, we'reall on an equal level.

336. And the garnish.

337. Chervil, tarragon. Yes.

338. Squid. Yes.

339. What was missing in your dishthat you didn't put on there?

340. Oh, man.

341. We forgot the calamari.

342. No garnish.

343. No garnish.

344. - Garnish, chef. - The garnish, chef.

345. The garnish.

346. The garnish was the first thing I made.

347. I put it off to the side.

348. I guess I put it off too far to the side. 'Cause I forgot it.

349. Damn.

350. What a shame.

351. That means me and Kev arecompletely out of the running.

352. Fuck.

353. Fuck!

354. Fuck!

355. OK.

356. Ariel and Van, and Suzanne and Dave.

357. Very, very, very close.

358. Very close.

359. There's one big difference.

360. Only one of you got thefruit that was in the base

361. of the citrus vinaigrette.

362. Starfruit or passionfruit?

363. This is it.

364. It's the passionfruit that's gonna kill it.

365. So, the winning duo is Dave and Suzanne.

366. Well done.

367. Thank you, chef.

368. The sauce is passionfruit.

369. Yes it was.

370. Yes it was.

371. Shh.

372. I'm sorry.

373. Suzanne's over there, oh, I know, chef.

374. I know.

375. Zip it up.

376. Amazing, you two.

377. Holy crap.

378. You're going to be reward as a team.

379. We're going over to my restaurant

380. here in LA, The London West Hollywood.

381. And then you're going to get to meet Christina

382. who won "Hell's Kitchen" four.

383. She is going to be cooking you lunch.

384. I'm super stoked.

385. A win in this kitchen is like no other

386. win I've ever won in my life.

387. Fantastic.

388. OK.

389. Losers, tonight we are open in Hell's Kitchen.

390. And it's couples' night.

391. So you'll be prepping for the entire service.

392. And Jean-Philippe has a plan up his sleeve

393. to give the dining room abeautiful, romantic setting.

394. Yes? - Yes, chef.

395. Good.

396. Dave, Suzanne, get changed.

397. Because your limo's waiting.

398. Yes, chef.

399. Yes, chef.

400. Suzanne is definitely not mychoice to spend the day with.

401. But I'm going to make the most of it.

402. We tore this place up.

403. I'm pissed.

404. I don't go hang out with chef Ramsay.

405. Instead, I gotta deal with whistle britches.

406. Morning, morning, morning.

407. Bonjour.

408. Special arrangements for tonight.

409. There's a truck waiting.

410. Roses, champagne.

411. So we need to bring them in.

412. And we need to revamp thisplace into something romantic.

413. Roses.

414. Where do you want it, JP?

415. Yeah, I'll be good. Have fun.

416. Thanks, man.

417. Dave hates Suzanne.

418. They're going on a date.

419. Ladies first.

420. Dave and Suzanne, sitting in a tree.

421. K-I-S-S-I-N-G.

422. Great teamwork.

423. And more importantly, you've gotto come out as individuals now.

424. Yeah.

425. It's game on.

426. What should you do once you get a black jacket?

427. So of course there's got to be a team

428. effort across the services.- Yeah.

429. But you're all individuals now.

430. Hanging out with chefRamsay on that personal level

431. was like a dream come true.

432. While the winners enjoy some quality time

433. with chef Ramsay, the losersare not enjoying their quality

434. time with Jean-Philippe.

435. Remove everything what'son the table right now.

436. Everything.

437. All the silver.

438. You know, quite frankly,

439. I don't want to do any of this, JP.

440. Is that right?

441. It's nicely straightened up.

442. The only thing I know how to do

443. is put food onto a table.

444. Roses and steaming tablecloths don't

445. make the food taste better.

446. Another day at the loony bin.

447. Here we are.

448. Welcome to The London West Hollywood.

449. Not many people get the chance

450. to have a personal tour ofchef Ramsay's restaurant

451. by the man himself.

452. Into the kitchen.

453. It's a huge kitchen.

454. Gorgeous.

455. - This is Christina. - Hey.

456. How are you doing? Good to see you, darling.

457. Nice to see you. GORDON RAMSAY: This is Dave—

458. Hey. —and Suzanne.

459. And they've got a few questions.

460. Enjoy your lunch.

461. All right.

462. Chef Ramsay hooked us uptoday with a really nice reward.

463. So?

464. All right.

465. Number one question, wereyou like the know-it-all

466. on your season? - Yeah.

467. Basically.

468. Definitely.

469. Classic vinaigrette, theformula is one-to-one ratio,

470. champagne vinegar to EVO, salt, pepper.

471. Well, you know, you have to be true to yourself.

472. - Right. - No, no, no.

473. Keep it cooking in there.

474. The smaller the pieces, thefaster they cook, right?

475. Sometimes people just want—

476. My way or the highway.

477. Right.

478. Christina and I could be very similar.

479. And the more questions I ask her,

480. the more I can draw from her for myself.

481. - I'm a team player. - Mm-hmm.

482. Now that we are in the black jackets—

483. Right.

484. —now it's time to, like, turn that off.

485. - Well, don't turn it off.- I want to hear it from her.

486. A chef that you want to work—

487. Suzanne keeps chime in.

488. And I'm not even hearing it.

489. From now on in, you need tobe focusing on thinking ahead

490. and how he's going to throw a wrench in there.

491. Yep.

492. Because it's Hell's Kitchen for a reason.

493. I can see myself winning'Hell's Kitchen" like Christina

494. did, definitely. Thanks for your insight.

495. It was lovely to meet you both.

496. It was nice meeting you.

497. All in all, it was great.

498. Here's to meeting Christinaand to "Hell's Kitchen."

499. Except for Suzanne.

500. Salud.

501. Salud.

502. I fucking hate quail eggs.

503. It's a whole different vibein Hell's Kitchen tonight.

504. Everybody is just kindof eyeballing each other,

505. you know what I mean?

506. The energy definitely has changed around here.

507. And I'm going to try to take advantage of that.

508. How was your date, Dave?

509. We'll be right down to help you.

510. Hey, guys.

511. When you come back from a reward,

512. everybody's gunning for you.

513. So I'm focusing on tonight's service.

514. So happy to be back in the kitchen.

515. I'm happy to do any project.

516. Can I help anybody?

517. Nothing?

518. That's the beauty of being in a black jacket.

519. People can gun for me all day.

520. If I prove myself in service, they can fucking sit and spin.

521. I don't give a fuck.

522. Mama said, if you don'thave nothing nice to say,

523. don't say it at all.

524. Right now, we're all individuals.

525. All of us have these black jackets.

526. But we still have to support each other.

527. Because every mistake costs the team.

528. Hey, Dave, we just need to cut more scallions.

529. I'm on all that.

530. Chef expects excellence.

531. OK. Right.

532. Ariel.

533. Yes, chef?

534. Two seconds, please? Right.

535. One kitchen.

536. No red, no blue.

537. One dynamic team with six strong individuals.

538. I need to see that emerging.

539. Yes, chef.

540. So tonight, we're going tobe hosting couples' night.

541. So it's going to be sort of, you know, romantic.

542. And to add a little bit ofmagic to the dining room,

543. we're going to be serving the most

544. amazing menu tableside, startingoff with chopped salad for two.

545. Then, as an entree, we'll be serving

546. porterhouse steak for two.

547. Kevin. - Yes.

548. - You're in the dining room.- Perfect.

549. Thank you. GORDON RAMSAY: Excellent.

550. Remember one thing.

551. There are no winning teams tonight.

552. There's only winning chefs.

553. Tonight, you seriously step up to the mark.

554. Is that clear? - Yes, chef.

555. Robe me up. Let's go.

556. Game time, fellas. Let's do it.

557. OK.

558. Where's the Belgian brown twat?

559. OK, JP? - Yeah?

560. Open Hell's Kitchen, couples' night.

561. Tonight is couples'night at Hell's Kitchen.

562. And diners will have the optionof ordering a special tableside

563. menu, beginning with a choppedsalad appetizer followed

564. by a porterhouse steak for two.

565. We're going to both get the—

566. - You're gonna share that?- —porterhouse.

567. Yeah. - OK.

568. OK. Here we go.

569. Four couples, table 20, yes?

570. Two special menu.

571. One tortellini, one risotto.

572. Kevin, I don't want minuscule portions.

573. I want nice portions of salad, yes?

574. - Nice portions. - Yeah?

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

576. I'm feeling reallygood about dinner service.

577. And the hot apps is my station.

578. It's great.

579. I'm super stoked.

580. Risotto is two minutes out.- Good.

581. Off you go, Kevin.

582. All of the appetizersmust arrive at the table

583. together.

584. So timing is critical, betweenSuzanne on hot appetizers

585. and Kevin on tableside service.

586. I believe, ma'am, you had a chopped salad,

587. and you, sir, had a chopped salad.

588. Two tortellini.

589. Where's my other tortellini?

590. I've got two tortellini here.

591. Where's my other tortellini?

592. It's three tortellini per portion.

593. I've got two.

594. Oh, I thought it was two, chef.

595. What?

596. I dropped two tortelloniinstead of three.

597. I thought I heard two for some reason.

598. Oh, come on. Fucking A.

599. I know.

600. I don't even know why that happened.

601. And would you like me go a little heavier on the sweet?

602. Everyone loved me.

603. I was out there hamming it up.

604. All right.

605. I like this.

606. And trying to buy a lot of time for the kitchen.

607. Because I kept staring over my shoulder,

608. and they weren't plating anything.

609. - Suzanne. - Coming up.

610. 30 seconds.

611. You told him two minutes ago which was

612. four and a half minutes ago.

613. This is all natural, untouched.

614. And it's just straight from the ground.

615. You start to realize thattwo minutes is really

616. a bullshit lie and Suzanne needsto communicate a hell of a lot

617. better.

618. Right, Suzanne.

619. One and a half minutes, chef, on risotto and tortelloni.

620. Chef, I'm ready on 51, chef.

621. 51, yeah.

622. Fucking shit.

623. Kevin, minute and a half out.

624. I gotta make another one.

625. Yeah, question. Fire another one.

626. Hey, madam.

627. He actually is firing another one now.

628. - Yes, chef.- Well, let's try this again.

629. I'm Kevin.

630. How are you this evening?

631. You can't screw us on that, guys.

632. I said the time is crucial.

633. I messed up theentire flow of the restaurant.

634. Perfect.

635. But I can't imagine that you have to be

636. so perfect to win this thing.

637. You're good.

638. You're good.

639. Three tortellini proportion, yes, chef.

640. With Suzanne finally delivering

641. her appetizers to the pass—

642. Let's go.

643. Complete.

644. —she is now back in sync

645. with Kevin and his tableside salad.

646. Serve you, madam.

647. I hope you enjoy everything, folks.

648. Thank you very much. Take care now.

649. —so much.

650. It's just gonna kind ofbe another pain in the ass.

651. 'Cause not only do we haveto focus on what we're doing,

652. I'm gonna have to keep an eye on Suzanne now.

653. Have an order two couples, table 45, two couples, table 24.

654. Two scallops, one risotto, one tortellini.

655. Entree— one salmon, oneturbot, one lamb, one sea bass.

656. Four minutes, Van, on those scallops?

657. I'm not down yet. Hold on.

658. Tell me when you put 'em down, please.

659. All right.

660. I'm most concerned about making sure all

661. my fish is properly cookedtonight and not getting behind.

662. Van!

663. So you started to sear that sea bass.

664. Come here. Quickly.

665. Leave it there.

666. So you're searing the sea bass—

667. - It's thick, chef. - Listen to me.

668. Yes, chef.

669. I'm sorry.

670. But we haven't even sent the appetizers.

671. Here we go again.

672. New fucking night. Hey.

673. I'm watching you like a hawk.

674. I'm a fucking eagle over here.- I understand.

675. Poissonier?

676. Let's go.

677. Coming up, chef.

678. Scallops.

679. Coming right now, chef.

680. Van. - Coming.

681. I'm coming, chef.

682. No, no, no.

683. Stop.

684. Come here.

685. You're sweating in the food. Yeah.

686. It's hot, chef.

687. I know it's fucking hot.

688. You're sweating in the food.

689. Man, I was sweating my ass off, man.

690. But I don't know if it went in the food.

691. What do you want me to do, serve them?

692. By the way, you've got a littletouch of Van on that one.

693. Look at me.

694. Help me out here.

695. I'm out there busting my ass, bro.

696. I'm sweating my ass off.

697. I just told you—

698. I'm working as hard as I can for you, chef.

699. You're sweating in the food, Van.

700. He makes me look like a bitch constantly.

701. Send the whole fucking lot back, Scott.

702. I can't go like this again.

703. With Chef Ramsay putting the stop

704. sign on Van's sweaty scallops—

705. Tickets.

706. Here we go.

707. Now I've got fucking entrees.

708. —orders continueto pile into the kitchen,

709. while very little food is leaving it.

710. You just fucked me.

711. Hey, hey, Van. - Yes, chef.

712. Two seconds.You, come here, you kind—

713. Yes, chef.

714. So you've fucked me on the appetizers.

715. And now the fucking entreesare coming at the same time.

716. I've got one pass.

717. Now you're screwing thewhole fucking restaurant.

718. Yes, chef. Entree.

719. Two lamb, one porterhouse.

720. Two lamb, one halibut, one sea bass.

721. Yes, chef. - Yes, chef.

722. Please be careful. Lamb medium.

723. Yes, chef.

724. The kitchen is now working

725. on both appetizers and entrees.

726. Hey, how long do you need for a sea bass?

727. I need time to get this urgent order out.

728. And Tennille, on the meat station,

729. is leading the charge to get food to the pass.

730. Two minutes? Two minutes.

731. Two minutes.

732. Hey, Ariel, can you go up in two minutes?

733. Yes.

734. Good communication.

735. Save it till the end of service, chef.

736. You're making me blush.

737. Two scallops, let's go.

738. - I'm going up. - Two minutes.

739. Counting down.

740. What's my name?

741. Tennille.

742. Tennille.

743. Somebody's taking my fucking lead.

744. The person I least expected to.

745. Tennille has impressed chef

746. Ramsay with her communication.

747. Coming up with two lamband sauce right now, chef.

748. Lamb on your side, chef.

749. Now, she hopes toimpress him with her cooking.

750. That lamb's perfectly cooked.

751. The first time I hear chef

752. say, this lamb is perfectlycooked, I'm like, stay perfect.

753. As soon as you slip, you know what he's gonna do?

754. Shove that lamb up your ass.

755. Good girl, Tennille.

756. Somebody's woken up and smelled the coffee.

757. After Tennille'ssuccess on the meat station,

758. it's up to Van to keep up themomentum on the fish station.

759. I'm sending now, twohalibut, one lamb, one turbot.

760. Yeah, I've got one halibut.

761. What do you need? Two halibut?

762. I've got everything,

763. but I'm dragging a fucking halibut.

764. Whoa, shit.

765. Three minutes, chef.

766. The parts not even hot.

767. It's not even sizzling.

768. Van.

769. Van.

770. I'm going up, all right?

771. Yep.

772. Fucking raw. Just stop.

773. All of you, come here.

774. You especially.

775. There you go.

776. Yeah, it's gonna be a long fucking night.

777. Fucking hell.

778. This is too much.

779. This is too much.

780. It's too much.

781. Give me a minute.

782. Cannot be possible.

783. Oh, Lord.

784. I keep letting him down.

785. I mean, the man was in the fetal position.

786. How you think that makes me feel?

787. It hurts me to see him be hurt by me

788. trying to send out some— a little undercooked halibut.

789. Fuck.

790. Hey. Yes, chef.

791. Come here.

792. In the fucking back.

793. I don't know what the fuck you're doing.

794. I don't know what the fuck is going on.

795. But you've got to get a grip.

796. I'm trying hard.

797. You have got to get a fucking grip.

798. I can't send any more raw fucking halibut.

799. Yes, chef.

800. It's killing me.

801. I'm working hard, chef.

802. Next time, you're out.

803. I understand, chef.

804. Porterhouse is up first, chef.

805. Come on. Let's just keep going.

806. One turbot, one salmon, one sea bass.

807. Just stop.

808. Come here.

809. Come here.

810. All of you come here!

811. Yes, chef.

812. - You. - I'm sorry, chef.

813. I turned around for a minute.- Look.

814. That lettuce?

815. I didn't even know that fucking burner was on.

816. I'm sorry, chef.

817. What the fuck are you doing?

818. Obviously, I wasn't intentionally

819. cooking the lettuce.

820. It's in front of your fucking eyes.

821. I just got this jacket.

822. I told myself, when youget to that black jacket,

823. you do not fuck that shit up.

824. This is no possible.

825. And this is what I did.

826. - It's not good enough, Ariel.- Yes, chef.

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

828. Blackened, burnt salmon garnish.

829. Lettuce needs about two more minutes.

830. It doesn't get much worse than that.

831. Scott. OK now.

832. Come here.

833. Fuck off.

834. Fuck me.

835. Is that it?

836. Or what.

837. Fuck that.

838. Absolutely fuck that.

839. Not worth it.

840. Fuck them.

841. What the hell is going on here?

842. Can't take it anymore.

843. I cannot take it anymore.

844. Un-fucking-real.

845. Un-fucking-real.

846. Oh, fuck me.

847. That's a first.

848. They're gone.

849. So are they coming back?

850. I can't take it anymore.

851. Ooh, dear.

852. Chef walks out of the kitchen, and I'm thinking,

853. if he shuts it down, we're all going home.

854. Let's go straightaway.

855. Porterhouse medium. What's after that?

856. - Sea bass. - All right.

857. Five minutes.

858. Somebody had to communicatefor this team tonight.

859. Somebody had to do it.

860. Guys, we gotta pick it up.

861. Heard?

862. With chefRamsay out of the kitchen—

863. Let's go.

864. —Tennille tries to take control.

865. Salmon, halibut, porterhouse.

866. Ariel, how long do you need?

867. Just wait so I can catch up.

868. Tennille, let me fucking catch up, OK?

869. We're going up in three minutes.

870. - Yeah. - Three minutes.

871. Dude, I'm fucking over this shit.

872. When you see a teammate fucking having trouble—

873. Ariel, three minutes.

874. —let them get their shit together.

875. That's called having somebody's back

876. What are we doing?

877. Salmon, halibut, porterhouse medium?

878. Five minutes, guys.

879. No, no, no.

880. We said three minutes.

881. We said three minutes. - Three minutes.

882. Heard. You got it?

883. Ariel was struggling a little bit.

884. If you need help, I'm here.

885. Get me spinach going for a lamb.

886. Ariel, two minutes.

887. Asparagus on, spinach on.

888. I tried to help in any way Icould, but she seemed defeated.

889. Let's go straightaway.

890. On what, Tennille?

891. Hey.

892. Tension runs real high in the kitchen.

893. You can snap, you can cuss.

894. Just have my shit at the window on time.

895. Two broccolini.

896. Thanks to Dave, Ariel's garnish

897. has finally made it to the pass.

898. All right.

899. So salmon, halibut, porterhouse.

900. But before foodcan go out to the diners,

901. there's one importantdetail left to take care of.

902. We got to plate this and get it out of here.

903. Chef Scott and chef Ramsay,

904. they're nowhere to be found.

905. If they're not here, screw it. Let's just do it.

906. One more porterhouse medium.

907. You got the halibut sauce?

908. Coming right now.

909. I'm going to go up thereand do the porterhouse.

910. Finish this ticket, right here.

911. After gettingthings on track at the pass,

912. Kevin heads back out to the dining room—

913. All right. I'm back.

914. You're back.

915. Oh.

916. —leaving Suzanne in charge.

917. Do the best you can.

918. Suzanne, don't you already understand,

919. you done fucked us tonight?

920. The least you could dois stand your ass up here

921. and try and plate something.

922. Van.

923. - Huh? - Plate these.

924. All right.

925. Plate it.

926. I'm plating.

927. Suzanne, let's get this out.

928. It's up there.

929. Who knew if that was atest when the chefs walked out,

930. if they were like, oh, let's seeif they're going to plate this

931. and, like, send substandard food out.

932. Better just not to do anything at all.

933. I can't fucking put my name on this.

934. 'Cause I don't know if it's right.

935. I'm not putting my name on this.

936. I'm not putting this out.

937. Bitch, move over.

938. Let me put this fucking food out.

939. Salmon.

940. Halibut.

941. Sorry about your wait.

942. In spite ofSuzanne, food continues to make

943. its way to the hungry diners.

944. Really good.

945. And the chefs—

946. Porterhouse medium, salmon, halibut, yes?

947. Porterhouse, salmon, halibut.

948. Porterhouse, salmon, and halibut.

949. —seem to be hitting their stride.

950. How long, guys?

951. Two minutes out.

952. Two minutes all day.

953. We're all good on two minutes?

954. Except for—

955. Van, two minutes?

956. We going up in two minutes?

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

958. Two minutes?

959. Yes.

960. Two— three min— yeah.

961. Three min— Van.

962. Talk— two? Two minutes.

963. Two minutes.

964. Two minutes.

965. Busting my balls and I'm getting treated

966. like a little girl, man.

967. Van, don't lose your confidence, man.

968. You know how to fucking cook.

969. I know.

970. I know I'm good.

971. I just got to keep fighting.

972. Just got to keep fighting.

973. Lamb, sea bass, porterhouse.

974. Two and a half minutes.- Lamb, sea bass, porterhouse.

975. Two and a half minutes.

976. The team has pulled together

977. and continues to send food out of the kitchen.

978. Behind.

979. Hot food.

980. Meanwhile, chefRamsay is coming back in.

981. I fucked up tonight.

982. What the fuck are you doing?

983. I know I can do this.

984. And I really want to be able to prove that.

985. I think Van—

986. You're sweating in the food.

987. —Ariel, and Suzanne—

988. Now you're screwing thewhole fucking restaurant.

989. —all did a horrible job tonight.

990. Now we're gonna get shut down.

991. Stop.

992. Kevin.

993. Now.

994. Oh, shit. Here we go.

995. Urgently, Kevin. Let's go.

996. I've never done that.

997. No one's ever pushed me that far,

998. to actually fucking just disappearing

999. in my own fucking restaurant.

1000. Nobody.

1001. You, you, you.

1002. Fuck off, will ya? Get out of it.

1003. Just get out.

1004. All of you.

1005. WhileTennille, Dave, and Kevin

1006. finish dinner service— - It's right here.

1007. —Van, Suzanne, and Ariel are just finished.

1008. Fuck that shit.

1009. I'm done, bro.

1010. Ain't got no time for this shit.

1011. I'm a fucking man.

1012. You don't fucking treat me like no little bitch.

1013. This shit ain't real.

1014. Fuck 'em.

1015. Why are you so pissed?

1016. Because, he riding myfucking dick 24/7 in here.

1017. I'm worried about Van.

1018. He's seriously, like, fuckedin the head right now.

1019. I'm working my fucking dick in the dirt.

1020. And I'm getting screamed and yelled

1021. at from some psychotic Britishmotherfucker all the time.

1022. I— I'm losing it, man.

1023. I'm losing it.

1024. I don't give a fuck anymore, man.

1025. Fuck all y'all.

1026. Can't fucking take it.

1027. I'm done.

1028. Done!

1029. Fuck you.

1030. Fuck this.

1031. It's a total mindfuck right now.

1032. But, uh, I'm not a quitter.

1033. I know I want to be here.

1034. I just got to keep fighting.

1035. While Van triesto calm himself down—

1036. No way are we giving up.

1037. No way, chef.

1038. We're not giving up.

1039. Let's go.

1040. —Dave, Kevin, and Tennille hustle

1041. to complete dinner service.- Come on, guys.

1042. Last table.

1043. Come on.

1044. Let's go.

1045. Let's go, let's go, let's go.

1046. Last table.

1047. up, guys.

1048. You need anything?

1049. Two carrots.

1050. Two carrots.

1051. - Salt your halibut? - Yes.

1052. Carrots?

1053. I got you, baby.

1054. Beautiful. Thank you.

1055. Let's go Dave, fish.

1056. I think that's gonna do it.

1057. - Is that it? - That's it.

1058. Good. Well done.

1059. Thank you.

1060. Push the desserts, please, guys.

1061. Let's go.

1062. Tennille.

1063. Madam, come here.

1064. That's the best I've everseen anybody cook meat.

1065. What?

1066. He just said that to me?

1067. Well done.

1068. Thank you, chef.

1069. I held that kitchen down.

1070. Yeah.

1071. OK.

1072. First time in five years I've—

1073. I've ever walked out of Hell's Kitchen.

1074. And by no means any of your fault.

1075. But the most frustrating dinner service ever.

1076. But thank you for the effort. We finished.

1077. And we got through. Yes?

1078. - Yes, chef. - Yes, chef.

1079. Truthfully, there's no way on earth any of you

1080. guys are going home.

1081. You cooked your heart out tonight.

1082. Thank you.

1083. So, Tennille, Kevin, Dave, tonight, I want you, all three

1084. of you, to go upstairs and come up

1085. with two names out of thethree that left that should

1086. be up for elimination.

1087. This is no longer red team versus blue team.

1088. Right now, it's game on.

1089. - Yes, chef. - Yes, chef.

1090. Thank you, chef.

1091. Thank you.

1092. The three of us have to decide,

1093. of the three of you all, which two are going up.

1094. The one thing that reallyfucking pissed me off,

1095. we asked you to plate, Suzanne.

1096. You got free hands, and you're like,

1097. I'm not putting my name on this.

1098. I can't put my name on itbecause I can't do it right.

1099. At this stage of the game, you should

1100. know everything that you got.You know?

1101. Yeah.

1102. You're not going to put your name on it?

1103. Get out. You're done.

1104. I would say, Suzanne.

1105. OK.

1106. So we have one.

1107. And Van, you were in theshit from the beginning.

1108. I had another bad night.

1109. And then that just puts mefucking right in the bullseye

1110. again.

1111. You know?

1112. Ariel, he was flipping out about the lettuce.

1113. I just want to think ofwhat— who chef wants to see.

1114. It's nothing personal.

1115. If I had to choose who Ireally think should go up,

1116. it would be Suzanne and Van.

1117. But strategically, I'm going to put up Ariel.

1118. He was freaking out aboutthe lettuce the most.

1119. Why would I want to face offagainst a stronger competitor

1120. when I could face off against Van?

1121. I'm just stating the facts.

1122. I'm telling you flat-out,I fucking fucked up tonight.

1123. There's no reason why my teammates should not

1124. throw me under the bus tonight.

1125. But I don't want to go hometonight because of this.

1126. I know I'm better than this.

1127. I think chef wants to see Ariel up there.

1128. Tennille, who do you think chef wants to see?

1129. I think chef wants tosee you up there because he

1130. has a higher expectation.

1131. Ariel probably is a stronger chef than Van.

1132. And to put her up, even with a rocky service,

1133. might not be too fair.

1134. Right now, it's a hard choice, man.

1135. And our decision would be Ariel and Suzanne?

1136. Tennille, what two people?

1137. Just name 'em.

1138. I'd say A—

1139. Suzanne and Ariel.

1140. I think that's decided.

1141. Right.

1142. Um, Kevin, Tennille, Dave, have you made your decisions?

1143. - Yes, chef. - Yes, chef.

1144. Yes, chef.

1145. Dave, first nominee and why, please?

1146. First nominee is Suzanne.

1147. We needed somebody to help us push things out,

1148. and she flat-out refused to do it.

1149. Right.

1150. Second nominee.

1151. Second nominee is Ariel.

1152. Ariel.

1153. Why?

1154. She had thelettuce-burning incident.

1155. Tennille, do you agree Arieland Suzanne are the weakest

1156. two cooks in the kitchen?

1157. In my honest opinion, chef, I do not

1158. believe Ariel is theweakest chef in the kitchen.

1159. Suzanne and Van should be up there, chef.

1160. Thank you.

1161. Personally, I have mixed feelings about all three

1162. of them.

1163. Ariel, Suzanne, Van, step forward.

1164. OK.

1165. Ariel, tell me why you think youshould stay in Hell's Kitchen.

1166. Chef, I have not beenthis disappointed in myself

1167. ever in my entire life.

1168. And I want so badly to stay here and prove

1169. to you that I can do this.

1170. Suzanne.

1171. I have a great palate.

1172. And my only real downfall right now

1173. is letting my nerves get to me.

1174. Nerves?

1175. Exactly.

1176. How many services do you think you need in Whistler before you

1177. get rid of those nerves?

1178. Certainly not 11.

1179. You're out your depth.

1180. And you're heading straight for the bottom.

1181. OK.

1182. Van.

1183. Tell me.

1184. I'm getting sick and fuckingtired of being up here, chef.

1185. I hate this.

1186. I hate it.

1187. I'm trying— doing my best.

1188. My mind's fucked right now.

1189. I'm tired.

1190. I'm not looking good.

1191. I'm not cooking good.

1192. I hate being kicked out of the kitchen.

1193. That's the worst thing you could do to me.

1194. And I'm so tired of being right here.

1195. I know I can do this.

1196. This is what I was born to do.

1197. Right.

1198. I just came here to cook.

1199. I didn't come here to be fuckingup on the chopping block 24/7.

1200. I'm better than that.

1201. Thank you.

1202. OK.

1203. My decision is—

1204. Ariel, back in line.

1205. Van, Suzanne.

1206. Both of you have been up here three times.

1207. one of you is not going to make it to the fourth

1208. because you're not going to be here.

1209. My decision is—

1210. Van.

1211. Give me your jacket, big boy.- Yes, chef.

1212. Hey.

1213. It's been an honor.

1214. Listen.

1215. Yes, chef.

1216. You can cook.

1217. I appreciate it.

1218. I— I still got a few more years.

1219. I could be— I'm gonna be like you one day.

1220. Hey.

1221. Keep it cool.

1222. And let your food do the talking.

1223. Yes, chef.

1224. Thank you, chef.

1225. When I came into Hell'sKitchen, I came in guns blazing.

1226. I kicked ass on the signature dish.

1227. There's something quite intriguing about that.

1228. Congratulations. Well done.

1229. But there's a lot more to it

1230. in Hell's Kitchen than just cooking.

1231. You fucking donkey.

1232. Then the stress got to me.- Listen.

1233. Listen to me.

1234. Do not touch me, bro.

1235. Suck my fucking dick.

1236. But I had fun while I was here.

1237. Shoot him right now.

1238. Hell's Kitchen, boy.

1239. Woo!

1240. The main lesson I've learned about myself—

1241. when you get down, don't stay down.

1242. I want to go out here with my head up.

1243. I'm gonna be the man one day.

1244. Van is gonna be the man.

1245. Back in line, Suzanne.

1246. Yes, chef.

1247. OK.

1248. Tennille, considering how bad Van has been,

1249. I appreciate you nominating him.

1250. 'Cause you were spot-on.

1251. Get some sleep.

1252. Goodnight.

1253. Goodnight, chef.

1254. Tennille blindsided me tonight.

1255. She's a fake.

1256. And she'd better watch out, 'cause

1257. I'm dangerous in this game.

1258. And I'm here to win.

1259. Van, I love you, man.

1260. But all I got is my integrity, man.

1261. Everybody said I couldn't do this.

1262. This is for everybody said they couldn't.

1263. Everybody.

1264. I'm bringing it home.

1265. Van may be a poissonier.

1266. But his performance on fishwas anything but Vantastic.

1267. Next time—

1268. I've gotthe best five chefs here.

1269. You fucking prove it. Let's go.

1270. Yes, chef.

1271. —the battle to win'Hell's Kitchen" gets fierce.

1272. Tennille's a fucking bitch.

1273. Why'd you change your mind up there?

1274. Get the fuck out of here.

1275. Dave and Tennille are at war—

1276. —while Kevin is plotting his victory.

1277. Dave, I want him to leave.

1278. You'd do some serious damage to your hand if—

1279. Everybody is hoping my brokenwrist is gonna send me home.

1280. At dinner service, chef Ramsay

1281. has high expectations for the final five.

1282. Can we do it?

1283. Yes, we can.

1284. But does he getthe service he desires?

1285. Kevin.

1286. All grainy.

1287. I fucked it up.

1288. Ariel!

1289. Raw!

1290. Suzanne.

1291. Raw!

1292. Tennille, listen and shut up.

1293. We look like a bunch of idiots.

1294. One thing's for sure.

1295. You'll see a sight you'venever seen before—

1296. Oh my god.

1297. —chef Ramsay in disbelief.

1298. It cannot be possible.

1299. It's not physically possible.

1300. Right now.

1301. Come here.

1302. —next time on "Hell's Kitchen."

1303. Piss off.

1304. Hey guys, wake up.