Hell's Kitchen 6x12

1. Previously on "Hell's Kitchen."

2. It's Christmas morning.

3. Although the chefs became one team.

4. Lovely in black.

5. In the "Taste itNow, Make it" challenge,

6. they were divided into pairs.

7. Let's go, guys!

8. Come on!

9. But Dave andSuzanne's team were victorious.

10. - The sauce is a passion fruit. - Yes, it was.

11. But Suzanne wasanything but gracious.

12. - Yes, it was. - Shh.

13. Zip it up.

14. Then at dinner service.

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

16. Van couldn't take the heat.

17. You're sweating in the food!

18. Here we go again!

19. And neither could Ariel.

20. Not good enough, Ariel!

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

22. Or Suzanne.

23. The parts not even hot!

24. Chef Ramsay was so fed up—

25. Shit, this is too much.

26. I can't take this.

27. —that he did the unthinkable—

28. I can't take it anymore.

29. —by leaving Hell's Kitchen

30. in the middle of service.

31. Chef walks out of thekitch, we're all going home.

32. Oh, fuck me.

33. That's a first.

34. But when he returned, he changed the lineup.

35. You, you, you— fuck off, will you!

36. Get out!

37. Piss off!

38. And threw Van and Suzanne

39. and Ariel out of the kitchen.

40. I ain't got no time for this shit!

41. But it wasn't allbad, especially for Tennille.

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

43. Boom!

44. What's my name!

45. Tennille, Dave, and Kevin had to nominate

46. two chefs for elimination.

47. I'd say Suzanne and Ariel.

48. I think that's decided.

49. But Tennille broke ranksand changed her mind.

50. In my honest opinion, Chef, Suzanne and Van

51. should be up there.

52. In the end, Chef Ramsay

53. decided it was Van's turn tosay goodbye to Hell's Kitchen.

54. Hand me your jacket, big boy.

55. Five chefs remain in a battle

56. to become head chef at Araxi Restaurant & Bar

57. in Whistler, British Columbia.

58. I'm dangerous in thisgame, and I'm here to win.

59. And emotions are at an all time high.

60. This is for everybody out there—

61. somebody said they couldn't.

62. I'm bringing it home.

63. And now the continuation

64. of "Hell's Kitchen."

65. That was some bullshit, Tennille.

66. What happened to sticking toyour convictions, Tennille?

67. Tennille and I agreed who we're nominating.

68. All right. Tennille, what two people?

69. Just name them.

70. I'd say Suzanne and Ariel.

71. I think that's decided.

72. But Tennille decided toflip a switch down there.

73. Why'd you change your mind up there

74. and make me look like a fucking asshole?

75. I didn't fucking change my mind.

76. You blank out—

77. Why didn't we just agree to Van beforehand

78. if that's the way you felt?

79. We didn't all agree.

80. We agreed that we were goingto stay united with our choice.

81. I don't trust Tennille for shit.

82. She's a bitch.

83. She's got no place in Hell's Kitchen anymore.

84. I hope she's out here real soon.

85. My honest fucking opinionis something completely—

86. I wish I had your honest fucking opinion

87. before we went out there.

88. Let's not be naive.

89. I'm definitely kind of sitting back watching

90. people kind of fall apart.

91. I think everyone else is nowstarting to self-destruct.

92. I love it.

93. I'll say it to piss for a toilet.

94. I'm not going to have a contest with you.

95. Fuck you!

96. I hate this place.

97. Are you OK?

98. Are you shaking a little bit?

99. Yeah, I'm shaking.

100. Oh God, if don't fucking pull myshit together, I swear to God.

101. The fact that today was mythird time up on the block

102. means today wasdefinitely my last chance.

103. God, I got to be on thefucking tippy-top of my game.

104. I know right?

105. Me too.

106. It is that time.

107. It's the final five, we have black on so I'm

108. just more worried aboutmyself right now and if I can

109. through this.

110. After an intense evening,

111. the five remaining chefs feelthey have a lot to prove.

112. And chef Ramsay is ready to test them

113. with their first individual challenge.

114. Good morning.

115. Morning, Chef.

116. I'm looking at five talented, strong, highly

117. competitive individuals thatso deserve to be here, yeah?

118. Yes, Chef.

119. So right now, I don't just expect

120. your dishes to taste delicious, but I

121. want them to look stunning.

122. This challenge— your firstindividual challenge—

123. is all about focusing on presentation, yes?

124. Yes, Chef.

125. Good.

126. Now, helping me judge thischallenge is very special.

127. The editorial staff of "Bon Appetit"

128. Magazine and the revered Editor-In-Chief,

129. Barbara Fairchild.

130. Whoa, OK, we have some big ballers in here

131. today to judge this challenge.

132. You think, I'm tough?

133. Ooh la la la la la. Here they are.

134. Good morning.

135. Good morning.

136. 5.8 million readers per month.

137. Wow.

138. Oh, I totally hope I win this challenge.

139. "Bon Appetit" Magazine is huge.

140. I read it.

141. Everybody I know in the industry reads it.

142. All right.

143. So the next challenge each of you

144. will make one stunning dish.

145. Our "Bon Appetit" judgeswill be ranking the dishes

146. based purely on presentation.

147. When our judges have selected the top two dishes then

148. Barbara and I will taste those two dishes.

149. Is that clear?

150. Yes, Chef.

151. Clearly, the one that tastes the best

152. will be winning the challenge.

153. And you do not want to lose this challenge.

154. Are you ready?

155. Yes, Chef.

156. 45 minutes starting from—

157. now!

158. For thischallenge, the final five

159. need to create a deliciousdish that is visually stunning

160. and will be judged by the editorial staff

161. of the culinary world's most popular magazine.

162. Coming around, coming around.

163. Pressure's on!

164. We've got 45 minutes to just see what's back there

165. and make something. Going in.

166. I figured, you know what, let's just go center of the plate

167. and keep it simple and crisp.

168. Kevin is making a Caribbean sea

169. bass with orange and papaya.

170. Suzanne, think aesthetic beauty.

171. Yes, Chef.

172. While Suzanne has decided

173. to prepare a kalamari salad.

174. "Bon Appetit" judges;you've got to be "Bon Appetit"

175. quality.

176. And I just think that making a salad

177. is absolutely not what the judges want to see.

178. Just under 10 minutes to go, yes?

179. Yes, Chef.

180. I set a timer on theconvection for five minutes.

181. Dave is cooking a rack of lamb

182. with fingerling potatoes.

183. Ariel, come on, yeah?

184. Yes, Chef.

185. While Ariel preparesa prosciutto wrapped John Dory.

186. I need a pick me up so bad today

187. because I was just feelinglike so down from last night.

188. Is the grill on?

189. Yes it is.

190. And finally, Tennille is cooking

191. an Asian-inspired red snapper.

192. Last five minutes, come on.

193. My fish broke and I'm like oh shit!

194. Tennille, last minute.

195. I heard, Chef.

196. I don't have time to do anything else.

197. The only choice I got is toput everything on top of it

198. just to mask how screwy it looked.

199. Start plating, guys.

200. Come on!

201. OK.

202. 10, 9, 8, 7, 6, 5, 4, 3, 2, 1 and time!

203. Right. Now, it's time.

204. Guest, please inspect.

205. The judges fromBone Appetite Magazine

206. will critique the dishesbased solely on presentation.

207. Hi, how are you.

208. It's grilled calamari.

209. It's kind of French meets Italy.

210. It looks great.

211. Thank you.

212. The top two dishes will

213. then be tasted by Chef Ramsay and "Bon

214. Appetit's" Editor-In-Chief.

215. This is the Caribbean style sea bass.

216. Looks very light and bright.

217. The best tastingdish will win the challenge.

218. This is an Asian inspired red Snapper

219. topped with sauteed mushrooms.

220. Very nice, thank you.

221. This is a sage andprosciutto wrapped John Dory.

222. It would photograph really well.

223. - Thank you.- Tell me again about your dish.

224. Yeah, it's a pan seared—

225. uh, yella— uh, red and yellow—

226. uh—

227. I don't speak well in front of crowds.

228. What was the sauce?

229. The sauce is actually a—

230. is a— is a plum— uh—

231. It could not come to my brai—

232. to my mind.

233. Any questions?

234. The name of my dish is Coloradorack of lamb with rainbow—

235. the name of my dish—

236. sorry, I tripped.

237. Right, excellent.

238. Ladies and gentlemen, whoeverhave their scores now,

239. you can bring them up, please.

240. Thank you.

241. Chef Ramsey will now tabulate

242. the judges' scorecards from the presentation

243. portion of the challenge.

244. OK, this is the crucial part because Barbara

245. and I are only tasting two.

246. And the best one of that is the winner.

247. Here are the results.

248. Fifth place— Tennille.

249. Tennille's plate was clearly just ugly.

250. Who does she think she isputting garbage up like that?

251. Fourth place—

252. Suzanne.

253. Fourth place— my dish wasa piece of art but whatever.

254. OK, so now it comes downto the final three chefs—

255. Kevin, Ariel, and Dave.

256. I'm going to reveal the highest scoring chef.

257. Kevin.

258. Number one—

259. I mean, of course I am!

260. I'm the best chef here.

261. OK, it is very, very close between

262. third and second position.

263. It is between Dave and Ariel.

264. And the person joining Kevin—

265. it goes to Ariel.

266. Congratulations.

267. Thank you, Chef.

268. OK.

269. Kevin, Ariel, well done.

270. Bring your dishes forward please.

271. Time for the tasting. - Boom!

272. Me and Ariel are the top two.

273. I'm nervous now.

274. I'm really nervous.

275. It comes down to simplywhich one taste the best.

276. Ariel, first.

277. Sage and prosciuttowrapped John Dory pan seared

278. and then finish in the oven.

279. What I really like about it is it

280. didn't overwhelm the delicacy of the fish.

281. And the cranberry— very edgy, very dangerous thing to do.

282. Yeah, I know.

283. I'm going to tell you, it worked.

284. - Thank you, Chef. - Kevin.

285. I pan seared the fish, andl finished it in the oven.

286. Kind of had a Caribbean feel to it.

287. I really like it.

288. I get sort of the beachmood that you're after here.

289. I've never seen so much fruit blend

290. so well together with apiece of fish in all my life.

291. OK.

292. Now, it's time for Barbaraand I to decide which

293. dish will win the challenge.

294. The finalist dishesboth look impressive, but now

295. Chef Ramsay and "BonAppetit's" editor-in-chief,

296. Barbara Fairchild, must pickthe one that tastes the best.

297. OK.

298. Barbara and I have come to a decision.

299. It is very, very close.

300. Congratulations to both of you.

301. Barbara and I can't pick a loser.

302. So you have both won.

303. Congratulations.

304. Thank you, Chef.

305. I am so fucking stoked right now.

306. I can't even tell you howmuch I wanted this one.

307. You've both been extremely bold,

308. and it's very hard to split hairs

309. with two fantastic dishes.

310. Congratulations.

311. Chef Ramsay gave us the tie.

312. We both won.

313. Didn't see that one coming.

314. Now, for your reward, you'regoing to be joining Barbara

315. and I at a exquisite "Bon Appetit"

316. photo shoot and Shutters onthe Beach in Santa Monica.

317. Both wining dishes will befeatured with the recipe

318. for the culinary world to see.

319. Really good! Well done!

320. - Thank you, Chef. - Thank you.

321. Thank you very much.

322. - Thank you. - Thank you so much.

323. - We'll see you all at Shutters.- Excellent.

324. This is the most amazing reward.

325. I swear to God, my family is going

326. to be so unbelievably excited and proud

327. that I won this challenge.

328. Excellent.

329. Well done.

330. Good job.

331. OK, losers because we sortof focus on presentation.

332. This whole idea of this challenge today.

333. We're going to make LA more presentable.

334. Hell's Kitchen, today, has adopted the street.

335. So you're off to go and dosome community service—

336. picking up trash, cleaning curbs.

337. The fact that I haveto be near Tennille today

338. makes me nauseous.

339. And if I hear Tennillebitching, I'll lose my mind.

340. OK.

341. Brilliant, go upstairs and get changed.

342. Your new clothes are waiting for you.

343. Off you go.

344. They got the best rewardever in Hell's Kitchen history.

345. - See you at Shutters, yes?- Thank you, Chef.

346. - Congratulations. - Thank you.

347. And I'm going to be picking uptrash on the side of the rode.

348. Unbelievable.

349. While Ariel and Kevin dress to impress,

350. the losers get into some more suitable

351. clothing for their punishment.

352. Are you serious?

353. Did we commit a crime in notwinning today's challenge?

354. Yo, I'm not a convict; I'm a chef.

355. And I can't stand lookinglike just got of LA county.

356. Shutters is gorgeous.

357. It's this beautifulhotel right on the beach.

358. It's like perfect weather.

359. The ocean is glistening.

360. It doesn't get much better than that.

361. You look great.

362. And we've got a photo shoot going.

363. When was the last timeyou were in "Bon Appetit"?

364. - Never. - Never.

365. Grab everything you're going to need.

366. When we first got off the bus, Chef Scott

367. handed tools and garbage bags.

368. Just start filling them up.

369. Picking up the garbage onthe side of the hillside.

370. It's torture.

371. This is a dirty city.

372. The highway side, it was filled with garbage.

373. It was hot.

374. Definitely not the most glamorous thing

375. that I've ever done.

376. This just ain't right.

377. Tennille kept saying, "This just ain't right."

378. This just ain't right.

379. "This just ain't right."

380. And I just wanted to say shut up, you know?

381. Looking like a fucking convict.

382. Today's punishment was horrible.

383. I will never commit a crime.

384. Trash all over the fucking place.

385. I've learned my lesson.

386. This is just wrong on so many levels.

387. Fuck this shit.

388. Formally introduce you to Barbara Fairchild,

389. the editor-in-chief. - Hello.

390. You're beautiful! - Fantastic.

391. Darling, may I pour you another glass?

392. Being whisked around and cameras everywhere

393. and people taking pictures.

394. Bring you glasses up a little higher.

395. Felt like some kind of movie star.

396. Excellent.

397. I think today could havebeen a little, little taste

398. of what it's going to be like to win this.

399. How cool is that?

400. Oh, that looks great.

401. One of the best rewards ever—

402. fantastic day.

403. When we came back to Hell's Kitchen

404. we have to sweep up and shine up the stands

405. and clean the carpets.

406. This is ridiculous.

407. Is that for us?

408. I'm trying to steam clean the red carpet

409. and Ariel and Kevin walkright over my wet carpet.

410. I just cleaned that, man!

411. I just cleaned that!

412. This some bullshit!

413. I started sweeping, mywrist starts to swell up.

414. And now it feels like itwants to crack the plaster

415. in half it's so swollen.

416. I don't know what to do.

417. All all right, guys.

418. Good work today.

419. The punishment maybe over, but for one chef,

420. the pain continues.

421. Hey, what's up.

422. I had to a shop broom to sweep the whole front

423. of Hell's Kitchen then something just pulled.

424. You need to think of Davefirst and is this worth it?

425. Think about what you needfor the rest of your life.

426. There's four people standing in my way.

427. Four people, that's it.

428. Dave, he truly poses a threat to me winning.

429. I want him to leave his competition.

430. I'm just— I got to figure out what to do.

431. Yo, if you do some seriousfucking damage to you hand.

432. I mean, I don—

433. that's your call.

434. I have to watch my back.

435. Everybody is holding my brokenwrist is going to send me home.

436. If they want to try and likedrive me into the ground,

437. they can keep trying becausethey're not even close.

438. I think you're jinxed.

439. Dave, Suzanne, andTennille have barely recovered

440. from their grueling punishment.

441. But with only five chefs toprep for a fully booked dinner

442. service, all hands on deck.

443. I'll do risotto.

444. You do garnish.

445. You want to do meat, fish, pasta?

446. All hands— except for one.

447. Remember, you can jump onto things that I can't do.

448. That's always more useful to team.

449. Dave's struggling and it'sgetting really frustrating

450. to go into service knowing that you

451. can't rely on certain people.

452. Somebody needs to take charge.

453. Now it's time for me to shine.

454. Who's keeping an eye on this chicken?

455. Yeah, I'm adding the cream now.

456. OK. How's those potatoes?

457. - Two more minutes? - It's been five.

458. Didn't you want five?

459. Kevin is just patronizing us.

460. He's telling us what to do—"Do this!

461. Do that."

462. Whatever, man.

463. Oh, that stuff I thinkwas supposed to be separate.

464. Right!

465. Good afternoon.

466. Good afternoon, Chef.

467. Line up please.

468. OK.

469. When we get to the stage of this competition,

470. it comes down to one thing—

471. determination.

472. You push yourself to the absolute extreme.

473. Now, tonight I want a completed service.

474. I want every chef on top of their section.

475. And More importantly, I want it perfectly done.

476. Can we do it?

477. Yes, Chef.

478. Yes, we can.

479. Yes, we can, Chef.

480. Can we do it?

481. Yes, we can.

482. Let's go.

483. Big one tonight, yes?

484. Let's go.

485. Hey, Suzanne, show it, yeah.

486. Let's go, Madame.- Yeah!

487. Chef is pumped!

488. All the way, yes?

489. We ready to go, man.

490. Let's do this.

491. Right open Hell's Kitchen, please.

492. Let's go.

493. In addition to ChefRamsay's classic dishes—

494. I'll have the mahi tuna, please.

495. —tonight's menuwill feature the two challenge

496. winning entrees: Kevin'sCaribbean sea bass and Ariel's

497. prosciutto wrapped John Dory.

498. I'm going to try the sea bass.

499. What's the chocolate thing?

500. I want the chocolate thing.

501. Jean Phillipe let's go, yeah?

502. - Let's go.

503. Dynamic five, guys. Yes?

504. Yes Chef.

505. I've got the best five chefs here.

506. Tonight, you fucking prove it.

507. Yes chef.

508. Here we go.

509. On order, four table 42.

510. Two scallops, one trufflesalad, one tortellini.

511. Yes chef.

512. The first ticket is in.

513. And it's up to Dave on cold appetizers,

514. No more joking around.

515. Tennille on hot appetizers,

516. Tortellini working chef.

517. and Suzanne on the fish station,

518. Let's go.

519. to get theservice off to a good start.

520. Don't let me down, yes?

521. Is there anything new on cold apps?

522. Like salads or anything?

523. No.

524. What a fucking idiot.

525. I don't care if you guysdon't love each other.

526. Right now in this kitchen, you're

527. going to give some attentiondetail and work as a team, yes?

528. Yes chef.

529. I personally can't stand Tennille

530. but I will never bring conflictonto the kitchen floor, never.

531. Where's the scallops?

532. You got two scallops.

533. No.

534. You need to give me a proper time.

535. You've got to talk to each other.

536. Give me three minutes on two scallops.

537. Tennille, it's her job totell me to drop scallops.

538. If you don't tell me, well then you fucked up

539. because I'm listening to you.

540. What do you need over here?

541. Dave, watch my back, please.

542. Yup.

543. I need these scallops down.

544. Don't do this to me, guys.

545. I ask for you, for fucking two scallops,

546. to talk and communicate. - All right put it down.

547. Two scallops, one trufflesalad, one tortellini.

548. Let's go.- Truffle salad in the window.

549. Behind you.

550. Despite weak communication—

551. Service, please.

552. —the team has managedto push out their first order

553. of appetizers.

554. But with a number of guestsarriving at the same time—

555. Sea bass.

556. Sauteed brocollini.

557. —tickets are cominginto the kitchen quickly.

558. Here we go.

559. Another order of three go to table twelve.

560. Two scallops, one risotto.- Yes, chef.

561. After that, listen to me.

562. Two risotto, one scallop, one tortellini.

563. Start the risotto.

564. Let's go.

565. We got a whole dining room out there that we

566. are going to achieve, yes?

567. Yes, chef.

568. Two scallops.

569. Can I go?

570. No.

571. I'll start the risotto.

572. I'll let you know when I'm one minute in.

573. - All righty, then. - Come on, Tennille.

574. Gotta change gear now. Let's go.

575. High speed, yeah?

576. Go ahead and start with those scallops.

577. Scallops.

578. Heard.

579. Right now I'm full steam ahead.

580. Nobody can stop me in service.

581. Can I taste?

582. It's over, it's over, it's over.

583. It's mush.

584. Taste it.

585. That's fine.

586. You've got to be kidding me.

587. Tennille knows what risottois supposed to look like.

588. I don't understand how youwould not notice that it's

589. completely overcooked.

590. Come on, Tennille.

591. Risotto.

592. Risotto's here, chef.

593. Yep.

594. Tennille?

595. Yes, chef.

596. This risotto, yes?

597. That's overcooked.

598. There all bits of broken rice, yeah?

599. Fresh, let's go!

600. - Yes, chef. - I knew it.

601. I already knew it.

602. When you do it I want it fucking perfect.

603. That's shit. Let's go.

604. OK, chef.

605. New one working, chef.

606. I'm not going to argue with you.

607. I don't even want to look at you funny

608. because you gonna think I'm giving you attitude.

609. Urgently, one risotto.

610. Yes, chef.

611. All right, Tennille we're dragging.

612. One minute, oneminute, baby, one minute.

613. All right, all right.

614. Tennille's risottohas disappointed Chef Ramsey.

615. I'm fucking dying here, let's go.

616. Now it's up toSuzanne to impress with her—

617. Scallops, please.

618. Scallops.

619. Behind you.

620. Let's go.

621. Behind you.

622. Oh guys, you're killing me now.

623. Suzanne? - Yes, chef.

624. One side is nicely roasted the other one is

625. Cajun fucking black shit, yeah.

626. Hurry up. - Let's go.

627. Let's get another— - One portion, quickly.

628. —Fire, fire. - Hurry up.

629. Yes, chef.

630. It's working hard.

631. Unfortunately, you're not.

632. No excuses, just do it.

633. Yes

634. I'm still waiting for that fucking risotto.

635. Push it, Tennille.

636. While Tennille and Suzanne have

637. both had problems on their stations—

638. Come back in two minutes.

639. —Chef Ramsey is counting on Dave—

640. Two tuna away.

641. Yes, chef.

642. —to get his foodout in a timely manner.

643. Got your tuna right here, chef.

644. Coming through.

645. Thank you, Dave.

646. Service, please.

647. Chef Ramsay has no choice

648. but to send incomplete ordersout to the dining room.

649. Where's my order?

650. I forgot.

651. I forgot I ordered scallops.

652. And now he's hoping that Suzanne

653. and Tennille are finallyready with their appetizers.

654. Re fire right now.

655. It has gone mushy. Why is that?

656. - I don't know. - Overcooking it.

657. - Tennille? - Yes, chef.

658. It's gone mushy, now.

659. I don't know what you're doing but you got to see

660. what's happening on here.

661. Fucking a.

662. Usually, I'm the risotto wizard.

663. What's going on here?

664. Look, who cooked the rice today?

665. I cooked the rice, chef.

666. Yeah.

667. Come here.

668. All of you.

669. Look, all bitty, mushy, grainy.

670. Yeah?

671. Look.

672. Underneath all that muck, that'ssupposed to be to be a risotto.

673. No way.

674. No way.

675. Kevin made a terrible error but

676. Tennille should've picked up right

677. away that risotto was shit.

678. And shame on Kevin.

679. Shame on Tennille.

680. I overcooked it chef.

681. But you overcooked it, we don't use it, Kevin.

682. Fucked it up.

683. There's no more blunt wayto say, I fucked it up.

684. I can start more rice, chef.

685. Please.

686. Oh, there's one up here.

687. - Tennille? - Yes, chef.

688. I want to see the grains of rice on there.

689. I want a stunning fucking risotto.

690. Understood, chef.

691. You girls have beendoing this in your sleep.

692. This is fine.

693. This stuff is good.

694. So that stuff is good.

695. Why are we using the shit stuff?

696. That's my question.

697. How can you perfect a risotto if you

698. haven't got the perfect rice?- Understood, chef.

699. And my question to him iswhy— if he's overcooked it.

700. Why is he stuck on your section?

701. I set it up, chef.

702. I overcooked it.

703. I—

704. I'm aware of that, Kevin.

705. Kevin, it was my fault.

706. I have one fucking rule in here:

707. anything overcooked hits the fucking trash.

708. Kevin should've known better.

709. I should've known better.

710. We look like a bunch of idiots.

711. One, two, three, four, five of you lived here.

712. You've all hit a perfect risotto before.

713. Can't even see a grain of rice on there.

714. Come on, guys. - All right.

715. All right.

716. Kevin, haven't you got a base here.

717. Where there's a standard here?

718. And that's the line of not up to standard,

719. we don't cook with it.

720. Why haven't you got that?

721. Tell me!

722. Man, chef was on Kevinlike white on risotto, man.

723. Name for one of the most technical chefs

724. in this kitchen today.

725. Just over and over and over again.

726. I fucked up the risotto, chef.

727. Listen and shut up!

728. My find it hard from you.

729. I really struggle, Kevin.- Yes, chef.

730. Understood.

731. I fucked it up.

732. There you go.

733. What more do you want from me?

734. I need two risotto, urgently.

735. Two risotto heard, chef.

736. Urgently.

737. Urgently.

738. Come on.

739. Risotto's here, chef.

740. Yep.

741. Oh, dear.

742. Oh, dear. - Kevin?

743. - Yes, chef. - Right now, come here!

744. Tennille, come here!

745. Here we go again.

746. That's the fucking rice there you identify

747. each and every fucking grain.

748. It's perfect!

749. Yes, chef.

750. Oof.

751. I won't fuck up risotto ever again.

752. The risotto has finally

753. met chef Ramsay standards.

754. Coming up on scallops.

755. Service, please.

756. And appetizers startflying out of the kitchen.

757. - Service, please. - Thank you.

758. This is really good.

759. It's very nice.

760. The diners arehappy with their appetizers.

761. And now the kitchen can move on to entrees.

762. I want now four chicken, one halibut.

763. Let's go.

764. Four chicken coming to the pass.

765. Last dinner service, not so hot for Ariel.

766. Complete disaster.

767. So, I definitely don't plan onthat happening again tonight.

768. Move Ariel.

769. Right behind you, right behind you, garnish.

770. Is that red to you?

771. Pink.

772. That's not cooked.

773. Just stop.

774. Just all of you stop.

775. All of you. Dave?

776. Yes, chef.

777. Shit, fucking overcooked rice and now

778. I've been given pink bloody fucking chicken.

779. Hold on.

780. Yeah, why don't you dive in there.

781. Yeah, look.

782. That's cooked.

783. And that one there is raw.

784. Raw!

785. Shit!

786. I don't serve pink chicken.

787. Ariel?

788. Sorry, chef.

789. I need one minute.

790. It's so frustrating.

791. Dammit.

792. I don't want to everdisappoint him like that.

793. I hate disappointing him.

794. It pisses me off.

795. - Ariel? - Yes, chef.

796. One minute out. - One minute out.

797. I mean Ariel, fuck.

798. I mean it's chicken and lamb.

799. That's all you got to do.

800. It's the easiest stationthere is is the meat station.

801. Kevin.

802. Fresh fucking garnish.

803. Fresh garnish heard.

804. And then I get hosed on garnish because then I

805. have to do redo it.

806. Coming to the pass right now.

807. I thought Ariel was a lot better than that.

808. Right here chef.

809. Let's go.

810. Yeah, that's fine, now.

811. It won't happen again chef.

812. Service.

813. Ariel's chicken finally passes

814. Chef Ramsay's inspection.

815. And entrees are now goingout to the dining room.

816. It's really yummy.

817. It is good.

818. With the first entreesa hit, back in the kitchen—

819. Dory sea bass halibut.

820. Kevin on garnish— Can I go?

821. Can I go?

822. And Suzanne on the fish station—

823. Yeah, I'm coming up with bass garnish.

824. Are determined to keep up the momentum.

825. This table will be fine.

826. There no fucking meat coming to the window.

827. Behind you.

828. Oh, fucking hell.

829. Suzanne!

830. Now is it fucked?

831. Is it fucked!

832. Come here, yeah.

833. It's your turn now.

834. Here you go.

835. Just, just touch that.

836. Don't run away.

837. Real important you.

838. Just touch that.

839. That's fucking fish hotter thanthat in a fucking sushi bar!

840. Raw!

841. Shit!

842. First, Ariel sends raw chicken.

843. Now, Suzanne's sending up sushi.

844. These girls just can't cook.

845. Come on, Suzanne. Pick it up.

846. Would you?

847. Sorry, dude.

848. Don't be sorry, just do your job.

849. She's down to the final five, she

850. should know enough tofucking cook a piece of fish.

851. You have to take this food and you

852. baste the fucking thing inside.

853. Then you roll it around thenyou stand it and you baste it,

854. and you baste it, and you baste it!

855. Shit!

856. Keep basting that thing.

857. Over and over and over.

858. I really don't feel verygood about myself right now.

859. I know I can do better than this.

860. Raw food is like numberone no-no in the kitchen.

861. I'm shitting myself.

862. We are so inconsistent, you've got no idea.

863. Four minutes out.

864. Oh my God.

865. This is not fucking possible.

866. Cannot be possible.

867. It cannot be possible.

868. It's not physically possible.

869. It's just not fucking normal.- Sorry.

870. I'm sorry.

871. Chef, I'm sorry.

872. While Suzanne givesher apologies in the kitchen,

873. out in the dining room—

874. There's a slight little delay with —

875. - Oh dear. —fish.

876. Apologies.

877. Jean-Philippe does the same.

878. But I think you should startalready, because otherwise it's

879. gonna get cold.

880. It's an hour anda half into dinner service.

881. John Dory up.

882. Hallelujah.

883. And Suzanne's fish finally makes

884. its way out to the dining room.

885. Bon appetit.

886. But only half of the diners

887. have received their entrees.

888. I'm ready to go inthere and cook it myself.

889. I'm hungry.

890. What do you need Tennille?

891. You Need some help?

892. I need a couple tomatoesfor burratta, please.

893. All right, I got you.

894. So far, this servicehas been just disastrous,

895. really need to get together.

896. Hey guys, wake up!

897. Yes, chef.

898. It's like you're all taking a turn.

899. Right Tennille, your turn.

900. Kevin, your turn.

901. Fucking Suzanne, your turn.

902. Now, do we start again and pickit up or you fuck up upstairs.

903. Let's go guys!

904. Two lamb, one chicken, one sea bass.

905. Two lamb garnish up.

906. Hold on, Kevin.

907. Give me one second.

908. Bring it up, bring it up.

909. How long Ariel?

910. Three and a half minutes out, chef.

911. If that lamb's not here in a minute,

912. you've fucked the garnish.

913. Come on, come on don't stop the momentum.

914. We gotta go to the window.

915. Two to the window.

916. I haven't had one completedtable in the last five tables.

917. Nothing come up together.

918. Where's the lamb?

919. Push it, push it.

920. Guys, come on!

921. Lamb coming to the pass, chef.

922. Oh my god.

923. Ariel?

924. Yes, chef.

925. What are you doing to this?

926. Nothing, chef.

927. Ariel sending fucking lamb that's raggedy.

928. Ridiculous.

929. It's painful to watch.

930. Just hold that.

931. And come here a minute, madam.

932. Come here a minute.

933. Come here.

934. Before you get the fuck out of here.

935. Answer me one fucking question.

936. Yes.

937. Would you send that if you were standing at Araxi?

938. What?

939. I'm sorry, I thought one of these—

940. Would you send that lamb if you

941. were standing at the Araxirestaurant, Whistler,

942. on the hotplate? - No, chef.

943. Bullshit.

944. It was very embarrassingin front of all the diners.

945. He calls me out in the middleof service and he's like,

946. is this good enough?

947. You know the answer is no.

948. Come on guys.

949. Come on guys. Let's pick it up.

950. Hey, Kevin.

951. You wonder why I go a little bit fucking doolally?

952. It's in front of you.

953. Just all taking place naturally.

954. Oh fuck me.

955. Fuck me. Fuck me.

956. Fuck me.

957. Every fucking table I'm getting screwed.

958. Ariel, let's go.

959. We're getting fucked.

960. Because her fucking lamb's not ready.

961. Doing it right now, chef.

962. Oh fuck me.

963. All of you, come here.

964. Right now!

965. Come here.

966. Chef's been screaming his head off all night.

967. So right now, I'm scared shitless.

968. Now, I'm fucking serious.

969. I am not going to bust myballs to send one lamb, one

970. chicken, one bass, one halibut and then

971. the rest of the fucking table.

972. Either you get it togetherright now or fuck off.

973. Yes, chef.

974. Today's service has been a disaster.

975. But we can't let him shut us down.

976. I'm still waiting for that fucking bass.

977. Can I have a time?

978. Two minutes, chef.

979. Sea bass?

980. Sea bass is right here, chef.

981. Backs, behind you.

982. How long for that lamb?

983. Thirty seconds.

984. Ariel, make it happen.

985. Come on.

986. Oh my god.

987. Come on guys, come on.

988. Even on the lastfucking table, we dragged.

989. Lamb, please.- How long on that lamb, please?

990. Coming to the pass.

991. Let's go.

992. Going up?

993. Garnish.

994. - Right here, chef. - Oh, dear.

995. Oh, dear.

996. Oh, fucking dear.

997. Go.

998. The chefs havefinally finished dinner service.

999. What a fucking service.

1000. But all chef Ramsayfeels his disappointment.

1001. Oh, how do I put this?

1002. Tonight we completed a service, big deal.

1003. That was one of the worstservices in a long time.

1004. I expected that weeks ago.

1005. I'm serious.

1006. Come on, guys.

1007. We got off to such a fucking great start.

1008. That's what kills me.

1009. And it was like watching agiant souffle just collapse.

1010. Not good enough.

1011. None of you came together as a team.

1012. So do it now.

1013. And come up with two individualsthat are up for elimination.

1014. Is that clear?

1015. Yes, chef.

1016. Get upstairs.

1017. Yes, chef.

1018. Damn.

1019. Fuck.

1020. There is no best of the worst tonight.

1021. You know we sucked.

1022. As far as tonight goes, I think anybody can go.

1023. Let's just do this game.

1024. We're going to do it like a little vote.

1025. So just name two people youthink should go up there.

1026. Ariel.

1027. And who else?

1028. Well, obviously it would be Tennille.

1029. Why the fuck should I be up there?

1030. All I know is he wasscreaming at you all night.

1031. So what?

1032. He screamed at everybody all night.

1033. He screamed at him all night.

1034. He screamed at her all night.

1035. 71 covers, you had three fish to do.

1036. Suzanne, of course she's going to try

1037. and point the finger at me.

1038. But look girl, I had abetter service than you did.

1039. I was a team player, tonight.

1040. I was talking to you, I was talking to you

1041. and I was talking to you.

1042. I'm just telling you what you did.

1043. I stayed on top of my game tonight.

1044. I don't believe I should go home tonight.

1045. I've devoted my life towinning this competition.

1046. So I'm not going to pussy out now.

1047. My shit was tight.

1048. It was fucking beautiful.

1049. Beautiful.

1050. Come on, Suzanne.

1051. I don't know what partof her thought everything

1052. was so beautiful.

1053. What's beautiful about eatingsome fucking raw ass fish?

1054. Suzanne should be up for elimination

1055. because she's the mostinconsistent person here.

1056. And Ariel, what do you think?

1057. I would say Kevin and Tennille.

1058. If I were you I wouldn't havebeen happy with the risotto,

1059. to be honest with you.

1060. I'm called out for risotto butAriel just completely sucked.

1061. You're saying your servicewas better than mine.

1062. No I'm not saying that.

1063. I'm just saying if I had topick two people besides myself,

1064. I would pick you and Tennille.

1065. Would you pick yourself?

1066. Why would I put myself up?

1067. That would just be crazy.

1068. Nobody wants to go up there.

1069. No, of course not.

1070. What are we going to do?

1071. I don't know.

1072. OK, have you come to a decision?

1073. - Yes, chef. - OK, yes.

1074. Um, Kevin. - Yes, chef.

1075. First nominee and why, please.

1076. First nominee is Arielbecause of inconsistencies,

1077. raw chicken and lamb that wasn't quite up to par.

1078. OK, second choice.

1079. The second choice tonight is Suzanne.

1080. Crawfish over cooked scallops and she thought

1081. she had a good service tonight.

1082. OK.

1083. Let's go.

1084. Ariel, Suzanne step forward, please.

1085. OK.

1086. Suzanne, fourth time here.

1087. Why should you stay in Hell's Kitchen?

1088. Tonight I was focused on solid techniques

1089. and standard of food andcooking things to perfection.

1090. You were focused on a lot of good things

1091. but you accomplished nothing.

1092. I believe I'm a better chef than Ariel.

1093. Ariel.

1094. Yes, chef.

1095. You've actually gotten worse, madam.

1096. Tell me why you think youshould stay in Hell's Kitchen.

1097. I know I made mistakes but I do believe

1098. that I am a better chef.

1099. I want this very badly.

1100. And I just hope you give me onemore chance to show you that.

1101. OK.

1102. Honestly, truthfully you both should go.

1103. My decision is Suzanne.

1104. Take your jacket off.

1105. I've given you so many chances to fight back.

1106. The last three or four servicesyou haven't been at your best.

1107. And it's only going to get harder.

1108. Thank you.

1109. Thank you so much.

1110. Goodnight.

1111. Goodnight.

1112. This experience has beenvery enlightening to me.

1113. And I've learned a lot about, you know, my strengths—

1114. Nice color on the scallops, there.

1115. Yes, chef.

1116. —and my weaknesses.

1117. Chef, I killed the table.

1118. Take the fucking tray back.

1119. Take it fucking back.

1120. I didn't have many personalrelationships with many people.

1121. I really threw everybody under the bus tonight.

1122. It's not about that.

1123. It's about the fucking team

1124. And I realized that my majorflaw was creating this distance

1125. with my teammates.

1126. I'm sure everybody's happy that I'm gone.

1127. I bet they're over there like giggling

1128. and laughing like schoolgirls.

1129. Back in line, Ariel.

1130. Tennille?

1131. Yes, chef.

1132. Tonight you dodged the bullet.

1133. You could have been up here.

1134. Understood, chef.

1135. OK.

1136. Listen and listen carefully.

1137. The final four, Kevin, Dave, Ariel, Tennille.

1138. We have got to, and I mean got to bounce back.

1139. Tomorrow, all of you willwalk into that kitchen

1140. and we start the playoffs.

1141. No one is getting an easy ride.

1142. No way.

1143. Have you got the message?

1144. Yes, chef.

1145. - We're ready, chef. - Good night.

1146. Goodnight, chef.

1147. I dodged such a big bullet I had to do the Matrix to avoid

1148. it out this joint, man.

1149. I still deserve to be in this building.

1150. Comeback kid, baby.

1151. It's the comeback kid.

1152. I'm happy to be in the final four

1153. but I would have liked to have gotten

1154. here because I kicked ass andthat didn't happen tonight.

1155. I cannot ever perform likethat again or I am done.

1156. Final four, Tennille ishanging in there by a thread.

1157. Ariel, she's on the downward spiral.

1158. And Dave, I hope you can use twohands pretty soon because I'm

1159. bringing Mr. Consistency.

1160. All three of yous better watch out.

1161. It's a battle to the death.

1162. It's going to get real uglyand it's going to be brutal.

1163. It's going to be cut throat.

1164. And may the best chef win.

1165. Suzanne had a red jacket.

1166. She had a blue jacket.

1167. She had a black jacket.

1168. Now, she has no jacket.

1169. Next time On Hell's Kitchen.

1170. Life's about to get a lot harder.

1171. The final fourare pushed to their limit

1172. by chef Ramsay.

1173. You're making me insane.

1174. And everyone is feeling the pressure.

1175. We are all on our own.

1176. The team concept is gone.

1177. I'm screwed, man.

1178. But Dave may have gone too far.

1179. Argh.

1180. You're sweating, you're looking dizzy

1181. and you're looking like you're out of breath.

1182. Get him out of here.

1183. Will chef Ramsaygive Dave another chance?

1184. Please don't take me out of this.

1185. Not because of my wrist.

1186. And then, find outthe two shocking surprises

1187. that catch everyone off guard.

1188. I've got some unfinished business.

1189. What the hell Is going on now?

1190. As Chef Ramsay would say,

1191. Get a grip!

1192. Because this is a Hell's Kitchen—

1193. The Hell's Kitchen roller coaster ride.

1194. —you don't want to miss.