Hell's Kitchen 6x14

1. Previously on "Hell's Kitchen."

2. And It's going to get a lot harder.

3. The vegetarianchallenge judged

4. by the harshest of critics.

5. Oh, my god.

6. Disgusting.

7. Tennille's stuffedeggplant was the winner.

8. Yeah!

9. Then, in a dinner service

10. where the final four triedto prove they were worthy.

11. You can't serve me that.

12. I look at that.

13. And it breaks my heart.

14. I've had enough!

15. Tennille had a miserable performance

16. on the fish station.

17. You're pumping shit into your fish.

18. Please!

19. But she wasn't theonly one who was suffering.

20. - You're sweating.

21. You're looking dizzy.

22. And you're looking like you're out of breath.

23. The final four persevered—

24. No matter how messed up mywrist is, I'm here to stay.

25. —and completed the service.

26. Everything off? Well done.

27. Thank you.

28. And Chef Ramsay madean unprecedented announcement.

29. I don't want any nomination.

30. Faced with a decisionbetween Dave's poor health—

31. Please don't take me out of this— not because of my wrist.

32. —and Tennille'spoor performance—

33. I don't want to prolong your agony.

34. —Chef Ramsay bida fond farewell to Tennille.

35. The greatest comeback— you never forget that.

36. And after a heartfelt goodbye,

37. he had pleasant surprisesfor the final three.

38. Hi!

39. Oh, buddy.

40. Oh, guys!

41. Seeing my family, I am re-energized

42. to win this whole thing.

43. With only threechefs left standing—

44. I'm going to take this whole thing.

45. —the battle to winthe Head Chef position at Araxi

46. restaurant and bar inWhistler, British Columbia,

47. has intensified.

48. Everybody better watch the fuck out now.

49. Ah!

50. Hey!

51. Hey!

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

53. Kitchen."

54. Good night.

55. Well done.

56. That was so cool.

57. That was crazy.

58. Oh!

59. I bet you're so happy you saw your son.

60. Oh.

61. Oh, I got to smoke.

62. I want a smoke and I don't even smoke.

63. Seeing our closest loved ones—

64. I think this is going to do the same

65. for each one of us— forAriel, for Dave, and myself.

66. It is just going to donothing but motivate us all.

67. That is the best giftl could have ever gotten.

68. The reason I'm here—

69. not only for myself.

70. It's for my family.

71. And it would feel so goodto bring home the win.

72. I did not expect that.

73. My family is definitely rooting me on 100%.

74. I do hope that I can win this for them.

75. I really want to push on andmake it to the final two.

76. After an energizingnight with their families,

77. the chefs get some much needed rest.

78. But Dave is having trouble sleeping.

79. It's down to the final three.

80. And my whole life depends on this.

81. I got to make it to the finale.

82. And I'm nervous that I'mnot going to be able to take

83. down Ariel and Kevin.

84. The final two—it's right in front of me.

85. It's like I'm standing at the door.

86. And all I have to do is push it open.

87. It's right there.

88. - Good morning. - Morning, Chef.

89. Morning, Chef.I am so close right now.

90. I mean, I can see the finish line.

91. I can almost touch it.

92. I just want to win this.

93. Here we have the creme de la creme.

94. Two of you are going through to the final.

95. And one of you is become the Head Chef at Araxi

96. restaurant and bar in Whistler.

97. Whistler has become aninternational destination

98. for many years.

99. But the Winter Olympics in 2010 is

100. going to go crazy welcoming customers

101. from all over the world.

102. Yes, Chef.

103. Behind me are three domes.

104. Under the domes there are threecuisines from around the world.

105. Each of you will be expectedto make and match that cuisine.

106. Yes, Chef.

107. Ladies first.

108. China. China.

109. Good.

110. I love Chinese food.

111. It's delicious.

112. I can do something creative with this.

113. China— excellent.

114. Dave, come over.

115. I'll take this one.

116. I don't know Indian food.

117. Oh.

118. Indian food— why?

119. India.

120. OK.

121. I've never made an Indian dish in my life.

122. Don't be intimidated, Dave, by Indian cuisine.

123. - OK, Kevin, off you go.

124. Show me what you got.

125. Mexico.

126. Mexico.

127. It doesn't get any easier than this.

128. I think everybody on theplanet has cooked Mexican food.

129. I totally got this in the bag.

130. Fantastic.

131. Now, in the store rooms behind you—

132. yes— there is ingredientsfrom the country you selected.

133. Use those ingredients wisely.

134. Excited?

135. Yes, Chef.

136. Each of you got 45minutes to cook your entr e.

137. Now, I want something stunning.

138. Are you ready?

139. Yes, Chef.

140. GORDON RAMSAY: 45 minutes, starting from now.

141. Off you go.

142. In this test of theirinternational culinary skills,

143. the chefs will have 45 minutes to cook

144. one entr e featuring the cuisineof the country they selected.

145. Have a good look at the spices.

146. Mm, lovely.

147. I'm just going to pick adish that I know how to make.

148. And I'm going to put anlndian flair or Indian twist.

149. I don't know. I— I don't have no—

150. I— I don't know what I'm doing.

151. I— I'm just pretending.

152. Ah!

153. I'm going to cookorange and cumin marinated pork

154. tenderloin with a tequila vinaigrette

155. and a nice mole sauce— hada little bit of spice in it.

156. And it's going to take the dish over the edge.

157. I'm making alychee-marinated duck breast

158. on top of the Chinese noodles.

159. I definitely want to kickup this Chinese food today.

160. I to prove I'm better than Dave and Kevin.

161. OK, half an hour to go, yes?

162. Yeah, Chef.

163. 15 minutes into thecompetition, Kevin and Ariel

164. have already begun preparing their dishes.

165. Dave, however—

166. Are these the only proteins

167. we're allowed to work with?

168. I have no idea.

169. —still hasn'tdecided what to make.

170. The main goal rightnow is to cook whatever

171. animal India doesn't worship.

172. If I put the wrong animal on the plate,

173. it's going to be, like, sacrilege,

174. and I'm instant screwed.

175. Fish, chicken, beef, pork—

176. I'm going pork.

177. What are you're approaching?

178. What are you using? - Pork.

179. Pork.

180. I was going to use beef.

181. And then I thought I remembered something.

182. Dave was visibly frustrated.

183. He's showing fear.

184. He's showing a sign of weakness.

185. So hopefully, it'll affect his cooking.

186. We'll see.

187. Let's go, guys.

188. Damn it!

189. I just burned my nuts.

190. Five—

191. Right behind you.

192. —four, three, two, one, and stop.

193. Holy mackerel.

194. I seriously hope that you'veprepared three exciting dishes.

195. It smells delicious.

196. Can't wait to taste them.

197. But I'm not tasting them alone.

198. I brought in three amazing chefs—

199. all experts in adifferent type of cuisine.

200. First, a world-renowned chef oflndian cuisine, Vikas Khanna.

201. My dish passes for Indian cuisine.

202. But now I've got the master oflndian food judging my dish.

203. I'm really nervous.

204. Vikas, thank you so much for joining us.

205. It's an honor.

206. Our second judge, ThomasOrtega, Executive Chef and owner

207. of Ortega 120, Redondo Beach.

208. Now, finally, I'm extremely excited to introduce

209. you to a man that's been feeding Hollywood

210. for the last 32 years.

211. Please welcome EddieWong, Executive Chef from

212. the world-renowned Mr. Chow—

213. Oh.

214. —from Beverly Hills.

215. Welcome.

216. Thank you. OK.

217. Let's start off with China.

218. Eddie, shall we?

219. Ariel, please.

220. I was so nervous—

221. like, unbelievably nervous— more

222. nervous than I've ever been.

223. This is, uh, uh, um—

224. there's uh— basically, I wanted to do

225. like a noodle dish in a broth.

226. And the duck was marinated in a, um—

227. in a lychee, um— lychee plum marinade.

228. Mm-hm.

229. Um, have you worked on Chinese dishes before?

230. I've— I mean, I orderChinese food all the time.

231. But it's actually been a whilesince I've had Chinese takeout.

232. It's very intense having tohave those three chefs and Chef

233. Ramsay all taste your dish.

234. It's like, oh, god, I hope I don't get torn apart right now.

235. How is that for you, Thomas?

236. You know what, it, uh— it just didn't seem too balanced.

237. Mm-hm.

238. Vikas, how was that for you?

239. I enjoy the sweetness to it.It's very interesting.

240. It's a good try, you know.

241. But the sauce is too watery.

242. Thank you.

243. I'm disappointed.

244. This dish was definitelynot a personal best for me.

245. But it's not over yet.

246. I could still win this.

247. OK, Kevin, bring on Mexico.

248. Kevin definitely has an advantage.

249. Mexican food's very common.

250. And I'm sure he nailed it.

251. OK.

252. Please explain to the judgeswhat exactly you've done.

253. I did a orange and cumin, lightly

254. marinated pork tenderloin in a mole

255. and Mexican chocolate sauce.

256. Where's the sauce?

257. Oh, man.

258. Kevin, please.

259. I am not going to lie to you.

260. I did forget— I had a, uh— a mole and Mexican

261. chocolate sauce that I—

262. You forgot the sauce?

263. The one thing that I made that I

264. truly loved that I thoughtwould bring the dish together,

265. I forgot.

266. I think that's what it was missing—

267. like, a very rich, Mexican style sauce.

268. I think with that, I think it really

269. would have put it over the top.- Yeah.

270. Damn, what a shame.

271. The first judgedidn't really buy my dish.

272. But I got two more judges to go, so, you know, keeping out hope.

273. Eddie, how was that for you, please?

274. It's good.

275. I love it.

276. Mm-hm.

277. It was an interesting combination for me, too.

278. Good.

279. Thank you.

280. Very interesting indeed.

281. Even though I forgotthe sauce, two out of the three

282. liked it.

283. I'm still in this.

284. Right.

285. Next, India.

286. Dave.

287. I'm definitely intimidated.

288. I'm being judged by a master Indian chef.

289. I'm really nervous. OK.

290. Now, I've never worked with Indian food before.

291. This is my first go at it.

292. So what I have here is a mung bean puree

293. and a seared pork tenderloin.

294. And why did you choose pork?

295. I believe that inlndia, cow is worshipped.

296. So I went with pork.

297. Maybe I'm wrong.

298. Vikas?

299. No.

300. Pork is also not a very important dish

301. in Indian cuisine because there's a lot

302. of Muslims which live in India.

303. So my protein choice wouldprobably not be served.

304. - Chicken, - Ah.

305. —seafood.

306. Oh, my god.

307. Why did I pick pork?

308. Right off the bat, my protein screwed me.

309. Respecting the cuisine and the people,

310. I would have gone a little safer with that.

311. Well, I definitely do respect the people.

312. And that's why I avoided beef.

313. But now I know to avoid pork as well.

314. Um, Thomas?

315. I thought, uh, for not havingworked with these spices,

316. it actually blended very well together.

317. Thank you.

318. Eddie, please?

319. Uh, it taste really good, you know.

320. Thank you, Chef.

321. Good.

322. So, Vikas?

323. Any final thoughts on the dish?

324. The lentils were done very creatively.

325. Yeah.

326. Your first try— amazing. GORDON RAMSAY: Mm-hm.

327. That's very good.

328. I can't believe it.

329. They actually liked my dish.

330. And I am so relieved right now.

331. Excellent.

332. Now it's time to decide who wins the challenge.

333. Is it Dave's Indian, Ariel's Chinese,

334. or is it Kevin's Mexican dish?

335. I'll be— pick Indian.

336. Thank you, Chef.

337. Thomas, which one will it be?

338. You know what, I—

339. I would have— I would have loved to have

340. tried the mole on that dish.

341. I think it would've reallyhave brought it together.

342. But because you didn't have that mole on there,

343. I'd have to go with Dave.

344. It was very nice.

345. Thank you, Chef. Yeah.

346. Indian cooking— it's very intimidating.

347. And doing it first time, youhave to give him full credit.

348. That was a dish I'll go for.

349. Damn. 3-nil.

350. Everyone.

351. - Yeah, well done, Dave. - Thank you.

352. Taste good.

353. For someonewho's touched Indian spices—

354. cuisine— for the first time, well done.

355. I'm psyched, man.

356. I can't believe I pulled this shit off.

357. Looks like I do know how to cook Indian food.

358. Now, Dave, for your reward,

359. each of our acclaimedchefs will personally cook

360. their signature dishes for you.

361. You'll sit and enjoy a sumptuouslunch at the chef's table.

362. Take advantage of this special time.

363. Ask questions.

364. Get some ideas.

365. I couldn't ask for a better reward, Chef.

366. Good.

367. And, uh, one more thing.

368. Scott, you've also got a complete set

369. of Demeyere cookware. Yes?

370. Oh, cool.

371. The same cookware we've

372. been using in "Hell's Kitchen."

373. Nice.

374. This amazing set of Demeyere cookware—

375. it's definitely a major hookup.

376. OK, losers, first of all, Hell's Kitchen

377. is open for dinner tonight.

378. Whilst Dave's enjoying lunch, you'll

379. be prepping for ourkitchen ahead of service,

380. and then get the dining room ready.

381. Polish the silverware, restock the bar,

382. and just get the whole place set up.

383. Is that clear? Yes, Chef.

384. Yeah?

385. OK.

386. Upstairs.

387. Dave, congratulations.

388. Thanks, Chef.

389. Well done.

390. Brilliant.

391. Here's my sauce.

392. There's no doubt in my mindif that sauce was on my dish,

393. I would have won.- Damn, that's a good mole.

394. Fucking awesome, isn't it?

395. But now I'm stuck with the punishment.

396. Punishmenttoday is polishing silverware.

397. So here it is.

398. There we are. Yeah.

399. There we are.

400. There was a shitload of silverware.

401. I'm like, OK, do we really need all of this?

402. That's good.

403. All right.

404. Yeah?

405. Have fun.

406. Hey.

407. - Hey, Dave how are you? - Good.

408. How are you doing? Congratulations.

409. Thank you.

410. Dave, two other people

411. are going to be joining you.

412. Do you know whom?

413. The two other chefs.

414. No.

415. I don't know who's joining me.

416. Here they are.

417. Your sister and your fiancee.

418. Oh, no way!

419. We get to come back again.

420. Hi.

421. Hey.

422. Hi.

423. Hi, and congratulations.

424. Thanks.

425. Knowing how close I've just come to seeing

426. my family is really killing me.

427. And it really, really hurts.

428. What's to be done.

429. Congratulations.

430. - Yeah. - Thanks.

431. It's so nice to see you. - Oh, you too.

432. We've been just—

433. We're so proud of you.

434. I knew that he would make it far.

435. I just have to be focused.

436. Tonight is like pretty muchthe biggest night ever.

437. You can do it.I know you can.

438. You know?

439. I'm with my family.

440. And plus, I get to have threeamazing chefs cook for me.

441. I couldn't ask for a better reward.

442. We are doing a dish from South India.

443. These are the curry leaves.

444. There are thousands of cuisines in India

445. which grow around these curry leaves.

446. Oh, my god.

447. Just smell them.

448. Kevin and I were definitely

449. trying to get a peek at whatwas going on in the kitchen.

450. It looks like they'regetting some one-on-one time

451. with the chefs, which is very valuable.

452. The flavors are amazing.

453. The meal was a great treat.

454. It was so good.

455. You guys ready to eatsome authentic Mexican food?

456. - Absolutely.

457. They get to see Chef Ortega cook for me.

458. It was an honor.

459. My house mole right here—

460. got about 27 ingredients in it.

461. That is awesome.

462. While Dave and his guests

463. fill up on culinary insight and mole,

464. Ariel and Kevin are gettingtheir fill of Jean Philippe.

465. I don't want to rush you.

466. But then there is quitea lot of prep to be done.

467. On top of all this stuff, I

468. mean, Ariel and I, we stillhave to finish prepping

469. for dinner service tonight.

470. He's having a good time—

471. Dave— huh? Hm?

472. I can't see that far.

473. I'm nearsighted.

474. It looks amazing.

475. For real, it looks amazing.

476. Chef Wong— he knowshow to beat his dough.

477. You know, the noodles—

478. we need to make it behave.

479. Right. You gotta—

480. So we bend them, you know.

481. Yeah, I can tell.

482. You're beating the crap out of it.

483. I was able to see that hewas a highly skilled chef.

484. And I'm sure it's going to be delicious.

485. Congratulations.

486. Whoa, my god.

487. Thank you.

488. This has just been thebest reward that anybody could

489. have won in "Hell's Kitchen."

490. Mm.

491. This is so good.

492. This is so great that you won.

493. And we get to do this.

494. Today, firing up even more, you know.

495. Dave might have won a challenge.

496. But this guy right here, Kevin, is

497. going to win "Hell's Kitchen."

498. Awesome to see you again.

499. Yeah.

500. Seeing my family makes meknow that I have to win,

501. not only for myself, but I have to win for them.

502. - All right. - Bye.

503. All right.

504. I can change our lives forever.

505. So this is the most important service

506. in "Hell's Kitchen" history.

507. Oh, god.

508. There's no room for failure tonight.

509. Got to do this.

510. Got to do this tonight. Come on.

511. Come on!

512. In less than 30 minutes,

513. Ariel, Kevin, and Dave, will face the biggest

514. dinner service of their lives.

515. To get here, they had to out-cook

516. 14 of their competitors.

517. And now only one dinner service stands

518. between them and a chanceat becoming Head Chef

519. at Araxi restaurant and bar.

520. OK. Right.

521. Ariel, Dave, come here.

522. Right.

523. Right, right, right.

524. Tonight, two of you will be moving on to the final.

525. Cook your hearts outbecause you're that close.

526. It's really important me right now

527. to find out who has thestrongest leadership qualities.

528. So, tonight, I'm going to hand over the reins.

529. Each of you— one of you will have the chance

530. to run that hot plate.

531. Whew.

532. Now, just thinking of my past experiences,

533. it can be somewhat peaceful at the pass.

534. Shut your fat fucking mouth.

535. Get in there!

536. Put it down!

537. I've never been upset.

538. I've never been unhappy.

539. And I've never walked out.

540. I can't take anymore.

541. And I've never thrown anything.

542. More fucking plastic wrap!

543. Fuck off, will you!

544. Time to get serious.

545. Listen, tonight, when I ask you to come

546. up and run the hot plate, you're on your own here.

547. Assertiveness— confidence— yourun the kitchen, or the kitchen

548. runs you. OK?

549. Yes, Chef.

550. - Yes, Chef. - Good.

551. Excited?

552. Yes, Chef.

553. On your sections. Yes, Chef.

554. Yes, Chef.

555. Right, JP, let's go.

556. Open Hell's Kitchen, please.

557. Good evening, ladies.

558. How are you?

559. Hell's Kitchencontinues to be the hot spot

560. in Los Angeles to dine.

561. And tonight is no different.

562. I'm excited about the food.

563. As there areonly three chefs remaining,

564. sous chef Scott and Heatherwill fill in where needed.

565. May the best chef win.

566. Let's go.

567. The pressure is definitely

568. being placed on Ariel, Dave, and Kevin,

569. as Chef Ramsay tests theirability to lead the kitchen.

570. OK, I'll get the service going.

571. Once you've got the service in your hands,

572. don't lose momentum.

573. OK, here we go.

574. Four covers, table 4—

575. one scallops, one tuna, one risotto, one capellini.

576. Yes, Chef. - Good.

577. How long, Kevin?

578. Right now. Right now.

579. - Let's go. - Two tuna.

580. Good.

581. Scallops to the window.

582. How nicely cooked— those scallops.

583. Thank you, Chef.

584. Coming right now.

585. - Very nice— that risotto.- Thank you, Chef.

586. Service, please.

587. The first appetizersare leaving the kitchen.

588. We're moving fast. Yes, Chef.

589. Yes.

590. That's the perfect start

591. for those appetizers.

592. Well done.

593. And Chef Ramsayis ready for one of the chefs

594. to try their hand at running the pass.

595. Kevin!

596. Yes, Chef.

597. Let's go.

598. Here we go.

599. Now, I'm handing the reins over, yes?

600. Yes, Chef.

601. Tonight I do what I've been doing—

602. run services.- Stand up straight, please.

603. Yes, Chef.

604. Always— you're in front of everybody.

605. Yeah, it's not a fucking ..

606. Let's go. - Yes, Chef.

607. But try to do it a little bit better.

608. Away now, guys.

609. Order in.

610. Order in, everybody.

611. Four covers, table 36—

612. one risotto, one scallop.

613. Heard!

614. Coming right up.

615. All right. Let's go.

616. Right now.

617. There's your risotto.

618. Thank you.

619. Coming to the pass right now.

620. All right. Let's go.

621. Let's go. JP?

622. Good. Let's go.

623. Kevin is off to a strong start.

624. Two scallops.

625. However, tonight isnot just a test of leadership,

626. but quality control as well.

627. Come on.

628. And Kevin mustshow that at the pass,

629. nothing incorrect gets by him.

630. He's about to face his first test

631. as sous chef Scott substituteshalibut for sea bass.

632. I want a halibut and a lamb.

633. I want a sea bass and a lamb.

634. Yes, Chef.

635. Sea bass you can give me, Chef?

636. Sea bass?

637. Yes, I do.

638. Thank you.

639. Backs— halibut—

640. sea bass.

641. Sauce for your halibut.

642. Everyone, let's go.

643. Yep.

644. Get— is that a halibut?

645. - No.- Yes, that is a halibut.

646. Can I get a sea bass?

647. Oh, my gosh, Chef. I can't believe it.

648. - Thank you. - Wow.

649. How did that happen?

650. I don't know.

651. I need three minutes on the halibut.

652. Thank you.

653. As long as I keep doing what I'm doing—

654. hustling, paying attention, focus—

655. I think I'll be fine.

656. One sea bass— one lamb.

657. How long to the window?

658. Five minutes, guys, or—

659. Five minutes?

660. Five minutes?

661. Really.

662. I'm asking him if he needs to fire a fish.

663. Well, actually, on that last table,

664. I can speed it up to, uh,a minute and a half to two

665. minutes if everybody else can.

666. Uh, I'd like to leaveit at three if you could.

667. Three minutes.

668. Let's go.

669. Ariel started to slow me down a bit.

670. OK, what are we at— one minute now— one minute?

671. One and a half, Chef.

672. Let's go.

673. She was slow as hell.

674. Ariel, let's go.

675. Lamb, please.

676. Lamb right here, Chef.

677. You can't do this to me now.

678. Sorry, Chef.

679. Let's go.

680. Um, this isn't right.

681. Ariel had a lamb that thetemperature was overcooked.

682. So I can't serve somethinglike that, you know.

683. No. Ariel!

684. Yes!

685. Do you have a mid-rare, please?

686. That's medium.

687. I asked for mid-rare, please.

688. It is so not fucking medium.

689. It's ridiculous.

690. How long can you get me one?

691. 30 seconds.

692. 30 seconds?

693. But you have the reins, sol'll give you another lamb.

694. Send what you've got.

695. Send what you've got, please, yes?

696. All right, service.

697. Dragging one lamb, please.

698. Ariel, please, if you need help, let me know.

699. I'm fine.

700. I'm dragging that lamb here.

701. We're in the shit here.

702. Let's go!

703. I can't cut this bone off.

704. If I cut this off, it'll mess up the chop, Chef.

705. Go, thank you.

706. Can you, uh, please cutthe bone off these, please?

707. I'm doing the chop, Chef.

708. Come on.

709. I need those lamb.

710. Ariel, you're killing me. Get out of this rut.

711. Let's go.

712. It's ruining the chop.

713. They're all like that, Chef.

714. She just started falling apart.

715. Ariel, do you have another lamb, please?

716. I— I can't serve that.

717. I told you.

718. That's what I was trying tosay— is that it's ruining

719. the chop if I cut—

720. Can you just give me another one, please?

721. Yeah. Right away.

722. Right away.

723. Kevin kept sending it back.

724. And that was pissing me off.

725. Trying to tell you that. GORDON RAMSAY: We're dragging.

726. Let's go! Where's the lamb?

727. That's why I didn't cut it off.

728. Fuck.

729. With Ariel stalled on the lamb,

730. no food is reaching the diners.

731. I'm getting hungry, for sure.

732. And time is running out for Kevin

733. to impress Chef Ramsay.

734. Kevin, get a grip now.

735. I'm going to get pissed off with you.

736. Come on. Get a grip.

737. I mean, if Ariel wantsto fuck me over tonight,

738. you can't.

739. You cannot do it.

740. All right?

741. I need you tonight.

742. How long, Ariel?

743. How long?

744. Five minutes, Chef.

745. Cook a little faster.

746. I'm tired of fucking getting pushed around.

747. So you will wait.

748. And you will be fine with it.

749. Ariel, one lamb right now.

750. Right now, please.

751. Five minutes, I said.

752. What?

753. I'll give you this one right here, Chef.

754. I mean, Ariel, fuck.

755. I mean, it's lamb—

756. that's all you got to do.

757. It's easy over there.

758. It just fucking pisses me off.

759. Come on.

760. Where's the sauce?

761. Don't do this to me.

762. It's up there, Chef.

763. Well, where is it?

764. It's not there.

765. Have the manners to check next time, madam.

766. Where's my fucking lamb sauce?

767. She's just all over the place, you know.

768. And it was driving me fucking nuts.

769. Sauce.

770. Service.

771. Go, please.

772. And good. Well done.

773. Off you go. - Thank you, Chef.

774. Right.

775. Dave, let's go.

776. You're on the hot plate, big man.

777. Cool.

778. I'm going to run the kitchen.

779. The kitchen's not going to run me.

780. OK, guys.

781. Table of four— one scallop, one tuna, two risotto.

782. I have leadership qualities thatChef Ramsay hasn't seen yet.

783. I need that asparagus with seasoning.

784. Let's go, Heather.

785. Come on!

786. When Dave took over the pass, it was very intense.

787. Use a wooden spoon. Come on.

788. What are you doing?

789. Use a wooden spoon.

790. Watch it.

791. Tuna and two risotto.

792. I've been waiting!

793. Let's go!

794. Come on!

795. Whoa.

796. It was like, whoa.

797. Wow, this is a side I've never seen of Dave.

798. Chef Scott, clear down this shit now.

799. Chef Dave?

800. Quiet for a second, JP.

801. I have to clear your shit down.

802. Let's get those appetizers up!

803. Two tuna.

804. Dave's aggressiveness—

805. Bring it up! Let's go!

806. Coming to the pass.

807. —has foodmoving out of the kitchen.

808. Let's get this out of here now!

809. And the customers are happy.

810. It's very nice.

811. But he's about toget his first quality control

812. test as sous chef Scott substitutes spinach

813. puree for the asparagus puree.

814. Two risotto!

815. Let's go!

816. OK, two risotto— here it comes— in my hand.

817. Yep.

818. Let's go.

819. No.

820. And stop.

821. Come here, come here.

822. Shit.

823. You have got to run the kitchen.

824. You just sent out two fucking risotto.

825. There's not an ounce of asparagus anywhere.

826. And it was done with a spinach puree.

827. You've got to taste, Dave.

828. Yes, Chef.

829. I thought it tasted a little off.

830. But in the moment, I just couldn't tell.

831. Come on, Dave. Bounce back.

832. You've got to bounce back.

833. Come on.

834. Dave has failed his first test.

835. But another sabotaged dish is already

836. making its way up to the pass.

837. Two tuna.

838. Focus on your dish.

839. Focus on your dish.

840. Focus on your dish.

841. Yes?

842. 35.

843. Go.

844. Come on.

845. Come on.

846. Dave.

847. Come here.

848. Come here.

849. You're not concentrating with me.

850. the tuna was no sear.

851. There's no sesame seeds on there.

852. It was just rolled in herbs.

853. You've got to look at what you're doing.

854. I put it smack down in your hands.

855. And you didn't notice.

856. Get a grip. Come on.

857. - Yes, Chef. - Fuck!

858. I really need to get it together.

859. And I know I'm a great chef.

860. And I know I'm a great leader.

861. So I just got to stay in control.

862. I'm learning.

863. But I'm not giving up on you, Chef.

864. Don't you dare. Yes?

865. away, Chef.

866. Well, come on then, I want to hear you.

867. Don't start sinking into the quicksand.

868. Let's go. - No, Chef.

869. Let's go.

870. Where's my tuna and twoscallops or a truffle salad.

871. Let's go!

872. Tuna salad, right here.

873. Well, Chef, this— this tuna's cold.

874. Scott, reheatthis tuna a little bit.

875. It's too stone cold, please. Yeah.

876. Well spotted. Good.

877. Let's go. Where's the halibut?

878. Halibut in my hand— coming right up.

879. Good. Let's go.

880. The halibut sauce.

881. Garnish for two risotto, Chef.

882. Thank you.

883. There's no salt on this asparagus.

884. Good. That's good management.

885. Excellent.

886. You need more salt on the potatoes.

887. Good. Well spotted.

888. Well spotted. That's better now.

889. I felt as if Ireally got into my groove.

890. Let's get this out of here now.

891. Despite failingto spot two sabotaged dishes,

892. Dave has rallied. - Go on table 10.

893. And an hour anda half into dinner service,

894. diners are enjoying their entr es.

895. Mmmmm.

896. It melts in your mouth.

897. That's good. OK.

898. Good.

899. Right Head up.

900. OK. Good.

901. Back in your section.

902. I feel good about it.

903. I could do better next time, Chef.

904. - Let's go. - I'm learning.

905. Right.

906. Ariel, let's go.

907. I am going to try my best to keep my cool

908. and run this pass.

909. I cannot fail.

910. If I fail, I go home. - OK.

911. Just get familiar with the orders first.

912. What's going on? We're firing that one now, yes?

913. Yes, Chef. All right.

914. Listen up. Order in!

915. Four covers, table 42.

916. Entr es— two halibut, one chicken, one lamb.

917. - Yes, Chef. - Yes, Chef.

918. Good. Good.

919. Ariel is in command of the kitchen.

920. But she's about to receive herfirst test from Chef Ramsay

921. as sous chef Heather substitutes parsnip

922. puree for mashed potatoes.

923. Good. Mashed potato.

924. Thank you.

925. Happy with everything, yes?

926. Yes, Chef.

927. OK, here we go.

928. And, stop.

929. What did that taste of?

930. Come one.

931. It needs more cream, Chef.

932. No.

933. That is parsnip puree.

934. Come on.

935. It didn't even occur to methat that wasn't even potato.

936. You have to taste everything.

937. It's so important.

938. Gotta get a grip.

939. Difference between a mashedpotato and a parsley puree

940. is fucking night and day.

941. All right, guys.

942. Come on!

943. I need those entr es!

944. Right behind.

945. Despite failing ChefRamsay's quality control test—

946. Pick up, please.

947. —Ariel is pushing out entr es.

948. But another sabotageddish is making its way up

949. to the pass as sous chef Scott substitutes

950. a salmon for a sea bass.

951. Sea bass.

952. What the hell is—

953. why do we have a salmonwith sea bass garnish on it?

954. Good.

955. Salmon doesn't get the sea bass?

956. I thought that's what went on it.

957. Look at me.

958. Now you're working out. Well spotted.

959. Come on. - Thank you, Chef.

960. Let's go.

961. Salmon was completelyblanketed by the green olive.

962. You would have never known that that

963. was salmon underneath there.

964. Well spotted on that salmon.

965. Thank you, Chef.

966. Ariel has passedthis quality control test—

967. OK, here we go.

968. —and is determinedto keep the kitchen moving.

969. Order in— two risotto, two scallops.

970. After that, table 46, one scallop, no bacon.

971. One truffle salad dressing on the side.

972. Yes, Chef.

973. After that, entr es—

974. one vegetarian, one halibut, one lamb—

975. Oh, my god.

976. She's yelling out all these orders—

977. Come on, let's go. Trying to get organized.

978. Come on, guys! I need those appetizers.

979. One risotto— all in the window.

980. I really have no idea where she's at.

981. Kevin, come on.

982. I need those scallops.

983. She's telling me too many things.

984. I was confused.

985. And I know that I was trying to understand.

986. Can I go entr es, Chef Scott?

987. Chef Heather, three on the entr es?

988. - Three minutes. - Kevin.

989. Kevin.

990. She's the chef.

991. You should be asking her, not Heather.

992. It's your call, not theirs. Yes?

993. Yes, Chef.

994. Kevin's telling Heather.

995. Kevin tells Heather nothing. All right.

996. You tell Kevin what you want.

997. I just don't know what she's doing, so—

998. Dude, I swear to God—

999. I fucking swear to God, Kevinwas trying to make me look

1000. like a jackass in the pass.

1001. We're going to get fucked again, guys.

1002. Ariel, what are we sending?

1003. I need these appetizers first.

1004. I said that, guys.

1005. It's not difficult, Ariel.

1006. You've got to coordinate the sending.

1007. Yes, Chef.

1008. Risotto, urgently!

1009. Scallops, urgently!

1010. Come on.

1011. Let's go!

1012. I can bring the two risotto whenever

1013. the scallops are ready. - Yeah.

1014. I can fire them right now.

1015. Kevin was just dragging—

1016. like, dragging.

1017. Come on.

1018. Risotto is ready.

1019. I don't know what to do.

1020. Too fucking relaxed.

1021. You're ready.

1022. He's not.

1023. Ariel, you're running it. But they're running you.

1024. Come on!

1025. Chef Ramsay's yelling at me.

1026. I don't know what to think at this point.

1027. Because I've lost control of the kitchen.

1028. Your timing's been shit.

1029. You may make her look stupid.

1030. You're not going to make me look stupid.

1031. No, Chef!

1032. I want the scallops and the risotto at the same time.

1033. Yes, Chef. - That's what I want!

1034. Hurry up!

1035. I know this isn't good enough.

1036. So I need to pick up the paceand take control of the kitchen

1037. as much as I can by myself.

1038. I need two scallops, tworisotto— all together, guys.

1039. Two risotto coming right up, Chef.

1040. We don't have two scallops. Come on, Kevin.

1041. Bring me stuff at the same time.

1042. This is bullshit.

1043. Kevin was dragging on purposewhen I was in the pass,

1044. I fucking swear to God.

1045. Why are they taking solong to cook the scallops?

1046. Mr. Kevin, who has everything

1047. perfect all the time, and now all of a sudden,

1048. he can't fire scallops on time? Bullshit.

1049. Come on.

1050. Now where are my two scallops?

1051. How long?

1052. I fired them when you told me— a minute.

1053. Ariel's leading qualities—

1054. I'm not quite seeing it.

1055. She wasn't communicating with us.

1056. Chef, they're coming right now.

1057. Come on, Kevin.

1058. Now I'm dragging the scallops.

1059. Scallops coming up right now.

1060. Oh, no.

1061. I need one more scallop fired.

1062. What is this, Kevin?

1063. One more scallop fired, Chef.

1064. Kevin, I'm dragging that scallop.

1065. Well, I'll fire at the same time then.

1066. It's cooked. - All right.

1067. Thank you. - Great.

1068. Go. Complete.

1069. Complete right here.

1070. OK, good, back on the section.

1071. Scott, back on the hot plate, please.

1072. All done.

1073. Desserts 51 and 5, please.

1074. Let's go.

1075. The smallest little mistake, I think,

1076. is going to be thedifference between moving

1077. to the final round versus going home.

1078. Service, please. Let's go!

1079. Yeah!

1080. I was a fighter.

1081. So there's no way in fuckl should go home tonight.

1082. Come on, guys. Last table.

1083. Come on!

1084. I want this so bad.

1085. I want to be in the final two.

1086. And I want to win "Hell's Kitchen."

1087. Go. Complete.

1088. Good.

1089. This is so good.

1090. OK.

1091. The real test this eveningwas on the hot plate—

1092. not bad— a good performance.

1093. You all had your ups and downs.

1094. I'm facing my toughest challenge so far.

1095. This is not easy for me.

1096. And it's not going to be easy for you.

1097. Each and every one of you, tell me the one person

1098. that you think does not belong in the final

1099. of "Hell's Kitchen."

1100. Think hard, and come back to mewith one individual you think

1101. doesn't qualify to go into that final.

1102. Got the message?

1103. Yes, Chef.

1104. Well done tonight.

1105. Off you go.

1106. Thank you.

1107. Boy, this is difficult.

1108. I don't know who should go.

1109. I don't know who I'm supposed to go after.

1110. I'm completely lost right now.

1111. What do we do?

1112. And I just asked Kevin, did you

1113. drag those scallops on purpose?

1114. Come on, let's go!

1115. 25 seconds.

1116. I don't feel likeKevin had my back on the line.

1117. And you need that.

1118. This is a competition of fucking skill,

1119. not fucking cheating.

1120. I think Ariel did the worst.

1121. You know, ultimately it was her communication

1122. skills that fucked us all up.

1123. I worked as hard as I couldto make it work for everybody.

1124. When Ariel went up, she didn't do so good.

1125. but at the same time, Kevin might have,

1126. like, not tried his hardest.

1127. Maybe he was trying to drag her down.

1128. Such a hard decision to make.

1129. Kevin, Ariel and Dave.

1130. I can see each one of you at the Araxi.

1131. Kevin, who should not advance to the final?

1132. I feel that Ariel should not.

1133. Ariel?

1134. Yes.

1135. Why?

1136. She has been on thechopping block a few times.

1137. I don't feel she's quite there yet.

1138. Uh, Ariel?

1139. Yes, Chef?

1140. Who should not advance to the final, and why?

1141. There was one persontonight when I was at the pass

1142. that I didn't quite feel fully had my back.

1143. And I— I believe that was Kevin tonight, Chef.

1144. Uh, Dave, who should notadvance to the final, and why?

1145. Tonight duringservice, I felt most lost

1146. when Ariel was up at the pass.

1147. I believe it should be Ariel.

1148. Each and, uh, every one of your answers,

1149. um, hasn't helped me.

1150. This is a very tough call, guys.

1151. So I want to ask you one more question.

1152. Kevin, why do you belong in the final of "Hell's Kitchen?"

1153. I belong in the finalbecause I am a very strong

1154. person at everything I do.

1155. And when I set my mind to it, there's

1156. nothing I can't accomplish.

1157. Can you run the Araxi restaurant,

1158. or will the Araxi run you?

1159. I Can run the Araxirestaurant, Chef, for certain.

1160. Ariel?

1161. I have grown so much.

1162. I know I have the qualitiesthat it takes to lead a kitchen.

1163. I'm young, creative, andl have a lot of potential.

1164. And I will run the Araxi restaurant, Chef.

1165. Dave?

1166. I think I deserve to be in the final

1167. because I've led myselfthroughout this competition.

1168. In "Hell's Kitchen," I've grown tenfold.

1169. And I—I can run a kitchen.

1170. The kitchen won't run me.

1171. OK.

1172. It's now time to find out whois advancing to the final.

1173. This has been a very tough decision.

1174. The first person advancingto the final is Dave.

1175. Congratulations.

1176. Congratulations, Dave.

1177. The second person advancingto the final is Kevin.

1178. Congratulations.

1179. Thank you, Chef.

1180. Thank you very much.

1181. Job well done.

1182. Good luck.

1183. It was a pleasure, guys.

1184. Good luck.

1185. Madam, three seconds, please.

1186. Yes, Chef.

1187. The level of ambition,

1188. and drive, and passion you showed

1189. since your time in "Hell's Kitchen"

1190. has been extraordinary.

1191. Thank you, Chef.

1192. Keep your jacket as asimple reminder of everything

1193. you've accomplished inside "Hell's Kitchen."

1194. Thank you, Chef.

1195. Bye, guys.

1196. good luck.

1197. Have fun.

1198. I'm disappointed.

1199. I really, really wanted to win this.

1200. Ladies, good job.

1201. Yes!

1202. Congratulations.

1203. Learning from Chef Ramsayis such an amazing experience.

1204. I mean, he seems like he's just this crazy, mean guy

1205. when he's on the line.

1206. Would yousend that lamb if you were

1207. standing at Araxi restaurant?

1208. Tell me!

1209. No, Chef.

1210. But all he wants to do is make you better.

1211. Ariel, thatfish is cooked perfectly.

1212. Well done.

1213. I feel that I did prove myself.

1214. I just want to blossom from here.

1215. And I know I will be successful.

1216. I know it in my heart.

1217. And I— I owe it all to Chef Ramsay.

1218. Kevin and Dave, congratulations.

1219. Both of you have gone tohell and back to get here.

1220. And you so deserve to be in the final.

1221. Woo!

1222. I can't believe it.

1223. I'm just blown away right now.

1224. Now you know damnwell you still have the biggest

1225. challenge in front of you.

1226. I'm just ready.

1227. I am in it to win it.

1228. There is no denying me.

1229. The person who performs the best

1230. will become the next Head Chef at the Araxia

1231. restaurant in Whistler.

1232. Right Now, there's one more thing.

1233. Whoa!

1234. What is going on?

1235. You have 30 minutes to get ready.

1236. Go and get changed because there's

1237. a limo waiting for both of you.

1238. Oh, no!

1239. Next time, on the season finale

1240. of "Hell's Kitchen," it's the self-confident

1241. family man and country clubchef from Connecticut, Kevin—

1242. I am going to win this thing.

1243. —against theone-armed bandit and executive

1244. chef from San Diego, California, Dave.

1245. I'm going to take this thing all the way.

1246. Their formercompetitors are back to help.

1247. A lot of pressure.

1248. But at dinner service—

1249. Show time.

1250. —when both chefs push too hard—

1251. Don't leave me hanging now.

1252. Come on!

1253. You're killing me.

1254. —will their brigades push back?

1255. Damn it, Amanda.

1256. He can go fuck off.

1257. It's like she doesn't care.

1258. Will they sabotage the service?

1259. I'm gonna bring the pain.

1260. Everything has to be perfect. Just give me it.

1261. It's full, bro.

1262. Oops, you dropped it.

1263. Looking like a horse's ass.

1264. That's your problem. - Come on, man.

1265. Get it together.

1266. Which chefwill rise to the occasion?

1267. You're killing him, guys.

1268. And who will win the most competitive

1269. "Hell's Kitchen" finale?

1270. This is my life on the line.

1271. Find out next time— This is monumental.

1272. It's all or nothing.

1273. —on the conclusion—

1274. Please, Chef Ramsay, pick me.

1275. —of "Hell's Kitchen."