Hell's Kitchen (2005) s16e05 Episode Script

1 (male narrator) Previously on Hell's Kitchen The teams faced their first major palate test when they had to identify the surf and turf proteins - used in a dish.
- Pair up.
Decide your order.
(narrator) Heidi and Ryan's decision to pair up Me and Ryan.
(narrator) Had some of the other chefs fuming.
You don't want to mix it up? Shaina, if you don't have a strong palate, you shouldn't be in this competition.
- Ostrich and squid.
- (Gordon) Wrong! (narrator) The Red lost a ton of time - Come on, ladies.
- Wrong! - And frog legs.
- No! (narrator) When Shaina and Aziza were unable to identify squab.
I don't know what squab is.
I'm gonna research squab.
I'm gonna Google it.
Wrong! Cut that burger in half.
Let's see it.
(narrator) The Blue Team's decision to pair stronger palates It looks like a scallop.
(narrator) With weaker palates - Scallop, venison.
- Scallop, venison.
Whoo! (narrator) Proved to be a smart strategic move.
First try? I mean, I'm not saying anything, but damn, we knocked that out of the park.
- (narrator) And the men - Shrimp.
Foul! - Yes! - (narrator) Won easily.
- Swordfish! - Yes! (All) Yeah! Whaa! (All) Start strong, finish strong, go, Blue Team! (narrator) While the men enjoyed some fun in the sun Oh! Damn, that looks like that hurt.
(narrator) Shaina had some choice words for Ryan.
I'm telling you me and Aziza don't have good palates.
It was about moving fast and trying it all.
I blame Shaina and Aziza straight up.
Hustle my ass.
(narrator) During dinner service Half the table, they're pregnant, okay? - (All) Yes, Chef.
- (narrator) a party of 12 required both kitchens to work in tandem.
- Six minutes to window.
- Yes, Chef.
(narrator) It was Aaron's struggle on the meat station Sliced too early.
Reheat it.
(narrator) And There is no sushi on the menu! (narrator) Koop's floundering on the fish station that caused the Blue Team to unravel.
- Get out! - [bleep.]
! (narrator) In the Red kitchen The fish and meat are ready, but we're waiting on the garnish.
- (All) Yes, chef.
- [bleep.]
[bleep.]
.
Gia, snap out of it.
(narrator) Gia was a disaster on garnish, holding up the delivery of the entrees.
[bleep.]
now.
I got a million [bleep.]
going on in my head, Ramsay.
- (narrator) But thanks to - Ryan, well done.
I wasn't gonna sit back and watch our team lose again.
(narrator) The women manage to eek out a victory.
Ladies, well done.
(narrator) The men nominated - Aaron.
- (narrator) And Koop.
(narrator) But Chef Ramsay shocked everyone and decided to cut Gia.
(narrator) Ending her dream of becoming head chef at Yardbird Southern Table & Bar at the Venetian in Las Vegas.
[Ohio Players' "Fire".]
Fire Unh, uh The way you walk and talk Really sets me off to a full alarm, child Yes, it does When you're hot, you're hot You really shoot your shot You're dyn-o-mite, child Yeah The way you squeeze and tease Knocks me to my knees 'Cause I'm smoking, baby, baby Well, I can tell by your game You're gonna start a flame Love, baby, baby Fire Got me burning Fire That's what I said, child (announcer) And now, the continuation of Hell's Kitchen.
Ladies, I've just done you all a favor.
- (All) Yes, Chef.
- Get out of here.
Having Gia gone is a big weight lifted off the Red Team, and I think from here on out we're gonna be a force to reckon with.
- I didn't see it coming.
- I did.
Good riddance, Gia.
I'm glad to see you go.
(narrator) After a shocking elimination - Let's go.
- (narrator) Both teams must regroup and chart a new course.
[cheerful music plays.]
- Oh, is someone yelling? - Oh ho ho ho.
(Devin) Walking down the hallway, and I hear, Ba-do-ba-do-ba-do-do-do-do-do-do Come on.
Come on.
Come on.
What the [bleep.]
is going on right now? Good sailors sing songs Of lassies and bravery and fortune Whoa.
Am I dreaming? Did I wake up somewhere different? But I'll sing a song Of a lad that I met in Jamaica [laughs.]
Are you kidding me? There's a [bleep.]
pirate ship in the middle of the dining room.
Happy Jack's undrinkable ale Yar.
Yar, matey! The pirates of Hell's Kitchen are here.
Yar! (All) Hey-ey-ey-ey (Gordon) Amazing.
Brilliant.
Thank you, gentlemen.
That sounded amazing.
I did not bring these singing sailors here just to entertain you Let's get that right.
I brought them here because I want you to consider the achievements of the explorers that have traveled the oceans.
Once the sailors travel into new areas, they also discovered new types of fish to eat, and that is what your challenge is all about.
It is the Seven Seas Seafood Challenge.
- Hip-hip.
- (All) Huzzah! (Gordon) Nice.
Excited? (All) Yes, Chef.
As you can see, each of these sailors is holding a scroll displaying one of the world's major bodies of water.
Written on the other side is a fish.
If I call you name, you will then pick a chef from the other team who you would love to go up against.
- (Matt) Nice.
- Yes.
(Gordon) Then the chef that you nominated will select one of the bodies of water.
The sailor will then reveal which fish both of you will be cooking.
- Got it? - (All) Yes, Chef.
Heidi, look at that talented Blue Team.
Who do you think you can take down? [suspenseful music.]
Johnny.
Damn you, Heidi! Fish is not my thing.
Johnny, you get to pick a body of water.
I'm gonna stick with what I know and go with the Atlantic Ocean, Chef.
What will we have to eat? Bluefin Tuna - Oh.
- [laughter.]
- Excited? - Yes, Chef.
I'm a girl from Maine.
I cook nothing but Atlantic, so Johnny just dropped the ball on that.
I don't know what he was trying to do.
Koop, who do you want to go against in the Red Team? Kim.
(Kim) Um, I'm gonna say Mediterranean Sea, please.
Branzino from the Mediterranean Branzino, yum! - Shaina.
- I'll take Matt.
I'm gonna go with the Gulf of Mexico.
(man) We're in the Gulf of Mexico (All) Bound to eat some groupers Paulie, who do you want to go against? I'll take Z.
Z, can you beat Paulie? We'll see how good he is.
I'm pretty sure I got this.
Pretty sure I got this.
Indian Ocean.
Do you have a Wahoo to cook for Mr.
G? (All) Mr.
Ramsay Ei-diddly-ei-o I don't even know what a Wahoo fish looks like, honestly.
I don't know what it looks like.
Wahoo.
Love it.
Ryan.
I'll take on Aaron, Chef.
- How do you feel about that? - I think I can beat her, you know? - You think you can beat her? - Yeah.
Love that confidence.
Now, what body of water? Um, I'm gonna go with the Baltic Sea.
Well, it's (All) All for me cod I'm cooking cod and it's from the Baltic Sea Me jolly, jolly cod Catching them hook, line, and sinker - Devin.
- Heather.
Heather.
Wow, that didn't take you long.
- What up? - Why Heather? I know I can beat her.
- You know you can beat her? - Okay.
- Doubt it.
- Wow, I love that confidence.
- What body or sea? - Let's go Arctic.
Arctic Char's the one that's for me (All) The Arctic Ocean's where it will be - Wendy.
- Yes, Chef? You're obviously going up against Andrew.
Am I the last one? I was waiting to see who had enough [bleep.]
to pick me, but no one did, so I got stuck with Wendy at the end.
I'm gonna go Pacific Ocean.
(All) The Sea Bass is your first class choice To cook this round I got this.
Done.
If this is a point system, may as well just put it on the Blue Team right now.
- (Gordon) Wow.
Nice.
- You wish.
All of you listen carefully.
You've all got 30 minutes to create something stunning, and your time starts now.
Grab it and go, guys.
(narrator) In today's Seven Seas Seafood Challenge (Gordon) Let's go, ladies, one stunning portion.
(All) Yes, Chef.
(narrator) The chefs have just 30 minutes to create a unique and delicious dish using one type of fish (Paulie) Let's go, guys get your stuff, let's get started.
(narrator) And a variety of fresh ingredients provided by Chef Ramsay.
You've picked who you're going up against.
- Make sure you nail it, yes? - (All) Yes, Chef.
I've never made Woohoo before.
- Wahoo? - Wahoo.
- Do you make it like tuna? - Kind of.
To get the opportunity to make a Wahoo fish, I'm all up for it.
Kimberly, describe your dish.
Pan-seared Branzino - with a herbed couscous.
- Nice.
I've never cooked couscous before.
Actually saw it on TV once, so I followed the TV method.
Couscous is like rice to me.
It looks so easy.
- (Gordon) 15 minutes to go.
- (All) Yes, Chef.
A couple of minutes from now, you can start cooking your fish.
- (All) Yes, Chef.
- Aaron, those vegetables should've gone in quicker than that.
Get them in roasting, and then add the garlic, yes? - Yes, Chef.
- Multitask.
- Five minutes to go.
- Yes, Chef.
All I need is for my [bleep.]
fish to get done.
This is gonna be real [bleep.]
close.
- What's wrong, Andrew? - Nothing, Chef.
Why are you looking so miserable then? - I thought we still had ten minutes.
- Wow.
(Andrew) I tossed my salad, and I turn around, and the next thing I know he goes, "Five minutes.
" Five minutes to the window," and I'm like [bleep.]
! There's no way this big-ass piece of fish is gonna be done in time.
Don't [bleep.]
around with that, Andrew.
Honestly, get it on.
I swear to God Hot, hot, hot.
- 60 seconds to go.
- (All) Yes, Chef.
Come on.
Let's start plating.
(women) Yes, Chef.
I [bleep.]
up.
- Speed up, guys.
Let's go.
- Coming down hot.
- Five, four - Coming down.
Three, two, one, and serve.
Well done.
It's okay.
Relax, all right? Relax.
No, I'm [bleep.]
pissed.
Right, let's start off with the Bluefin Tuna.
Heidi and Johnny, obviously from the Atlantic Ocean.
Johnny, what in the [bleep.]
happened to yours? Visually yours look like it's being attacked by a cat.
Wow.
My first challenge, I plated it too early, and now I'm plating too late.
I mean, half an hour.
Heidi, describe the dish please.
It's a sesame crusted Bluefin Tuna with a sake and soy Asian stir-fry.
Visually it looks beautiful.
It's got class.
- Thank you.
- The difference is night and day It's not even close.
- You know that, Johnny.
- Absolutely.
Congratulations, Heidi, the point goes to the Red Team.
- Great start.
- Thank you.
Johnny, this is just another bad plating of yours.
I'm sorry, guys.
You got to start stepping up in these challenges and not repeat the same mistakes.
Next up the battle of the Branzino, please.
Let's go.
(narrator) It's Koop versus Kimberly, facing off with their Mediterranean Branzino.
A solid, clean effort.
- Good job.
- Thank you.
(narrator) With a strong showing from Koop, it's Kimberly's turn to impress and extend the women's lead.
- Fish is cooked nicely.
- Thank you, Chef.
What's the one thing tell me about that couscous immediately that just comes into your mouth straight away? - Chicken stock? - It's over-cooked.
- Sorry, Chef.
- It's mush.
The fish cooked beautifully, garnish dreadful - I'm sorry, Chef.
- And point goes to Koop.
- Blue, well done.
- Thank you very much, Chef.
Kim's couscous failed.
You never want to hear Chef Ramsay say "Dreadful.
" I wish she would've asked for my help.
Battle of the Grouper, let's go please.
(narrator) With the score tied, Shaina and Matt go head-to-head with their completely different approaches on Grouper from the Gulf of Mexico.
This is tough, 'cause both fish taste delicious.
The point goes to both of you.
- Well done.
- Thank you, Chef.
Two-two.
Right, next up, the battle of the Wahoo, please.
Let's go, Paulie and Aziza.
Paulie, describe the dish, please.
I got a seared Wahoo with sesame and cracked black pepper crust.
Love the crust.
Got the heat.
Good job.
Aziza, describe the dish, please.
It's a pan-seared Wahoo.
It's a creamy vegetable is kale with corn.
- That's delicious, that.
- Thank you.
Really delicious.
What might I expect in the middle here? Perfection.
- Perfection? - [laughing.]
Let's find out.
Damn.
Well, that is not what I call perfection.
- No, it's not.
- Point goes to Blue Team.
- Good job, Paulie.
- Thank you, Chef.
I'm winning everything.
I haven't lost a challenge, a head-to-head challenge, yet.
- Really good job.
- Thank you.
(narrator) With the men pulling ahead, Ryan and Aaron face off in the battle of the Baltic Sea cod.
Ryan, describe your dish, please.
I have a pan-seared cod with a tequila butter sauce and a potato red pepper hash.
- Fish is cooked beautifully.
- Thank you, Chef.
- Nice job.
- Thank you, Chef.
Aaron, describe the dish, please.
I did a oven baked cod with roasted root vegetables in sautéed Brussels sprouts.
Plate's full of water.
Where's that from? It's probably coming from the fish, Chef.
No, not probably it is definitely coming from the fish.
Point, hands down, congratulations Ryan.
- Good Job.
- Thank you, Chef.
- (Heidi) Yeah, Ryan.
- Good job.
I've been pretty humble throughout this whole competition so far.
I think people are really starting to realize that I'm a force to be reckoned with.
Next up, Arctic Char, please.
Let's go.
(narrator) With the score tied again, Heather is hoping to help the Red Team take the lead with her Brown sugar coated Arctic Chard and pineapple salsa.
Very rarely you get a fish glazed like that and still pink in the middle, so that is cooked absolutely beautifully.
Good job.
(narrator) But Devin is looking to take the point with his Pan-seared Arctic Char with a lemon butter cream dill sauce, sir.
Both Arctic Chars are cooked beautifully.
Well done.
Point goes to Heather.
- Thank you, Chef.
- And Devin.
- Congratulations.
- Thank you, Chef.
- Yes! Good job.
- (Gordon) Well done.
Last round, battle of the Sea Bass let's go.
Wendy, describe the dish, please.
Chef, I have an Asian-inspired marinated Sea Bass with sautéed Bok Choy - and caramelized mushrooms.
- Wow.
- Absolutely cooked to perfection.
- Thank you, Chef.
It's glistening, really good indeed.
You nailed it.
- Thank you, Chef.
- Good job, Wendy.
All I'm thinking about is, "Wendy", you are our LeBron James.
" That is a very good dish.
Not so confident now, huh, Drew? Describe the dish, please.
It's a pan-seared Sea Bass underneath a little bit of an Asian pear slaw.
You got upset because you put the fish on there, and you said it's undercooked.
I feel like it might have been a little under.
Desperate to see what holds inside there.
[suspenseful music.]
(narrator) The score is tied in the final round of today's Seven Seas Seafood Challenge.
Wendy's Sea Bass dish has been well-received Really good indeed.
You nailed it.
(narrator) And Chef Ramsay is about to weigh in on Andrew's.
You got upset because you put the fish on there, and you said it's undercooked.
I feel like it might have been a little under.
Desperate to see what holds inside there.
The fish is cooked to perfection.
Absolutely beautiful.
How does it taste? Yeah, fish is nailed.
Guys, this is really hard.
Gonna come down to a very tiny detail.
One has the edge in terms of presentation.
Congratulations, Blue Team.
Well done.
[cheering.]
Go, Drew! Men, well done one of your best performances so far.
Blue Team wins! No thanks to me.
Great news.
I'm sending you all to one of the most fun hotspots right now in L.
A.
You're off to dine at Petty Cash.
Even I don't want to miss out, so I'm joining you.
Nice.
Now, to go with your phenomenal dining experience, I'm gonna send you all to the number one rated bowling alley in Los Angeles.
[laughter, cheers.]
- (Gordon) How cool is that? - Awesome.
There are a few other surprises for you there as well.
- Excited? - (All) Yes, Chef.
Go and enjoy yourselves.
Great job.
Andrew, well done.
- Thank you, Chef.
- Thank you, Chef.
- (Gordon) Well done.
- Whoo-hoo-hoo! I am the worst bowler.
I have never broken 100.
We'll get bumpers.
Oh, it feels good.
Ladies, you're gonna be working on a very arduous but delicious tableside seafood chowder.
I'm expecting a huge delivery of potatoes, onions, carrots, celery, where I want them all broken down, beautifully diced, and put together with some finesse.
One more thing while the men are enjoying their relaxing day, I'd like you to prep their kitchen for them so when they get back, they can jump straight back into service.
- Is that clear? - (All) Yes, Chef.
- You've got a lot of work to do.
- [horn honks.]
Your delivery's here.
(All) Yes, Chef.
- Sorry, guys.
- It's all right.
At least I cooked the fish right.
Well, you can't win all of them.
Yeah.
Come on, ladies.
Who wants potatoes? Hold the bottom.
You got it? - You got it? - Yep.
I'm super [bleep.]
pissed.
I would've loved to gotten the reward.
Now I'm gonna sweat my ass off all day in the kitchen.
There's no question how salty I am about losing this [bleep.]
challenge.
Another win under the belt.
Yeah! Get that, girl.
- That's big.
- [guys whooping.]
Oh, [bleep.]
.
Thanks, ladies! Hot potato.
Yeah.
Whoo-hoo-hoo! Come on in.
Take a seat.
Look at you over here, too cool for school you good? Petty Cash is badass.
This looks like a [bleep.]
cool place to hang out.
Oh, jeez, what've you got on? Where is your trousers? Man, come down.
Come down, Andrew.
Come and sit here, and dig in, guys, please.
Got the most amazing shrimp.
- Oh, my God.
- Those are good.
So are we seeing the beginning of a winning streak? (All) Yes, Chef.
- You're not good losers, are you? - No, we don't like losing.
(Gordon) Honestly, why is that? Um, 'cause it sucks.
But you know the strength is in unity, right, unity of the brigade? Tonight on service, stick together as a team.
(Devin) I'm excited right now.
Very cool to sit down with him outside the kitchen and pick his mind a little bit.
One person lead, everybody else is followed, yeah? - (All) Yes, Chef.
- Come on, man, we got the man sitting down at our table telling us how to win.
All we got to do is listen at this point.
(All) Go, Blue Team.
So why do you guys think you lost? (Kimberly) Couscous.
Any one of us would've tasted it.
(Ryan) I don't know why Kim would make couscous when she's never made it before.
She could've said, "Hey", "how the [bleep.]
do you make couscous?" and she didn't.
You [bleep.]
up couscous.
You're a chicken with your head cut off.
I'm sorry I let you down.
I really feel bad.
It's just kind of a pain in the ass to be carrying other people.
Focus on service.
- We'll be all right.
- (Kimberly) Sorry, guys.
(narrator) While the women make it clear that Kimberly's couscous was a lose-lose, the men look to enjoy their win at the bowling alley.
[Big Band music.]
We got the most awesome bowling pin, these sick-ass bowling shirts, and a Hell's Kitchen towel.
Duh.
[bleep.]
awesome.
Come on, a little bit to the right, a little bit to the right.
Oh! (All) Oh! All right, deep.
Nice, you got it.
You got it.
Whoo! I'm feeling the bowling shirt to be honest with you.
I mean, next time I go bowling, I might have to break this out.
- Oh, there it is.
- There it is, Aaron.
Whoo! Touchdown! - Nice.
- Got it.
How big of a pot are we using for the truffle mashed? Grab a smaller Rondeau, and then you can add your truffle butter to that.
You got it.
Heather, is the truffle butter below you? We had Kim asking a million and two [bleep.]
questions.
It's towards the back of the kitchen.
- I'm sorry.
- I'll go grab it.
- [laughs.]
Jeez! - She's like, "Sorry.
" "Sorry.
I'm so stupid.
" [laughing.]
"Oh, my God, well, how do I do this?" What is this, 2 quarts? "What do I do about that?" You don't want this to scald, right? Nope.
Holy [bleep.]
, Kim.
By this point, you should know it.
Do I put the truffle butter in with one right now and let it melt, or do I wait until the end? - Yeah.
- Okay, I'll Kim definitely paints that nice red bull's-eye on her back.
How much should I use? A good amount.
Should I be peeling onions or anything while I'm waiting for everything to cook down? - Yes.
- All right.
I've worked with some pretty incompetent people, but Kim is the worst.
- Does anyone have their book? - [exhales deeply.]
Should I go get the book? Oh, girl, get the [bleep.]
recipe book.
Well, she I just thought you said to ask.
Kim, how many times do you got to open your [bleep.]
mouth? [dramatic music.]
Guys, we really need to hurry up.
- Yes, Chef.
- Yes, Chef.
(narrator) The Red lost today's challenge and hours into prepping both kitchens for dinner service.
Hey, you don't want this to scald, right? Nope.
So which one did we say was gonna be the polenta? The round big Rondeau? (narrator) The women are losing their patience with Kimberly.
- Does anyone have their book? - [exhales deeply.]
Should I go get the book? Oh, girl, get the [bleep.]
recipe book.
Well, she I just thought you said to ask.
Kim, how many times do you got to open your mouth? I'm a food truck sushi chef, so I'm trying to do the best I can.
But when it comes to things that I'm not too sure about, I'd rather ask.
I've never gotten to make this yet.
Everyone's always pushed me on easy [bleep.]
.
I don't know about that.
The only thing I can do is keep trying and keep pushing forward and not give up.
Learn something new every day here.
[men singing.]
[bleep.]
.
You kidding me? Are they really back already? (All) Whoo! - How we doing, ladies? - (Andrew) Hello, ladies? I'm ready to cook right now.
Let's do this.
It's almost dinner service time, and we need to get in there and bust ass.
We got everybody? - Let's do it.
- We're gonna kill it again.
Guys, I'm all fired up, guys.
We better get ready to go tonight.
I'm gonna be the one communicating.
You just keep your head down, keep it moving, - don't [bleep.]
it up.
- Yep.
Ladies, good afternoon.
- Yes, Chef Ramsay.
- Men, line up, please.
- Guys.
- (Matt) Fall in, here we go.
Now, how're we feeling? (All) Good, Chef.
Tonight I've decided to invite some very special guests to dine at our very prestigious chef tables.
Now, in the Blue kitchen, the incredibly talented guitarist from Aerosmith Oh, my God.
- Joe Perry is here tonight.
- Nice! Whoo.
And dining in the Red kitchen tonight, she's one of the hottest R&B singers anywhere in the world right now, Grammy Award-winning singer Estelle is joining us.
- (Johnny) What? - Oh! I want these two Grammy Award-winning artists to have an award-winning experience tonight.
- Clear? - (All) Yes, Chef.
Now get on your stations.
(All) Yes, Chef.
- Marino.
- Si, Chef? Open Hell's Kitchen, please.
Let's go.
Subito.
[dramatic music.]
(narrator) Once again, Hell's Kitchen is the place to be - in Los Angeles.
- Cheers.
Start strong.
Finish strong.
Start strong.
Finish strong, Blue Team.
I'll have the New York Strip.
The New York Strip? (narrator) And tonight, in addition to the classic Hell's Kitchen menu I'm gonna have the risotto, please.
Start with the risotto? (narrator) Chef Ramsay has added a special clam chowder appetizer which will be served tableside by Matt for the Blue and Heather for the Red Team.
- Buona sera.
- All right, Blue Team, you're out of the gate first, yes? Four couples table 22, one special app, tableside, one risotto, two scallops.
- (All) Heard, Chef.
- Heard, Chef.
- Risotto, move.
Let's go.
- Yes, Chef.
All right, let's go, guys.
In this kitchen, you have to get off to a good start.
- Let's go! - One minute.
So for Paulie and Johnny, for them to bang this out is the most important thing right now.
What's up with that lobster? Lobster.
Check it.
Lobster's ready.
Lobster's ready.
I am freaking out a little bit.
You know, I did not have a good showing this morning.
- The scallops are done, yes? - Yes, Chef.
And I know Chef put me on fish because he wants to see what I can do.
- Chef, risotto.
- Where's the scallops? - Walking with scallops.
- Let's go.
It's good.
Get it to the window.
- Right behind.
- Sorry.
- Nicely cooked, the scallops.
- Thank you.
(announcer) With Johnny delivering on the fish and Paulie coming through on apps, the men are off to a solid start.
Wow, that's awesome.
And now Chef Ramsay's VIP guests are in the house, R&B singer Estelle and Aerosmith guitarist Joe Perry.
Gentlemen, welcome.
Good to see you.
- Hey, how are you? - Thank you so much for coming.
Joe, nice to see you.
Dude, this is for Aerosmith.
Are you kidding me? Tonight at a chef table we got Joe Perry.
Ra-ra-rar - [bleep.]
cool.
- This is a trip.
He's a guitar god, definitely one of my heroes.
[both laugh.]
- Hi! - How are you, my darling? - Hey, welcome.
- So good to see you.
- Oh, you look great.
- Thank you.
How are you, my darling? I'm really, really star-struck.
- Hi.
- Hi! Up in Maine, we don't see a lot of superstars, and it just makes you nervous.
You want to make sure you perform great.
VIP, ladies, chef's table, be careful, yes? - You know who it's for, yes? - (All) Yes, Chef.
One risotto, two carbonara, - one capellini.
- (All) Yes, Chef.
- Let's go, ladies.
- All right.
- You want to start the risotto? - Yep.
And I'll start the two carbonaras.
We all agreed that we're gonna knock it out tonight, so we're gonna knock it out.
- Yo.
- Could you toss and taste this? Yep, I can.
Needs salt.
Come on, ladies, you can do this.
Don't let the men take you over.
Being right up front where the guests can see you, I love it.
I love it! How long on that lobster tail? I'm ready.
Let's walk.
Risotto's coming up right now, and she's also bringing the carbonara.
Behind, behind, behind.
Our ladies are gonna do well.
- Chef's table, yes? - Yes, Chef.
- Very nice, that risotto.
- Thank you, Chef.
Let's go.
Yes! Feels great.
It's like a sunny day with the birds chirping.
[birds chirping.]
Beautiful.
Yeah.
That's good.
(narrator) Led by Aziza and Wendy on appetizers, the women quickly find their groove That's me.
Thank you.
(narrator) serving their Grammy winning VIP diner and her guests Cheers and bon appétit.
(narrator) And sending appetizers out to the dining room as well.
- It's bomb, right? - Yeah.
I like the pasta.
(narrator) Meanwhile, the men have maintained a steady pace on their appetizers.
Come on.
Come on, Paulie.
Let's go.
Yes, Chef.
Risotto walking.
- Lobster walking.
- Lobster.
Very nice, that risotto.
Scallops! (Johnny) 30 seconds scallops.
Johnny, let's go.
Two scallops.
[suspenseful music.]
Nicely cooked, the scallops.
Service, please.
Go, please.
(narrator) With food moving steadily out of the kitchen How you guys doing back there? Hey, we're trying to push it out, you know? (narrator) The Blue Team is keeping their customers happy Oh, my God.
You know what? This is probably the best meal in L.
A.
tonight.
(narrator) And showing Chef Ramsay they're ready to move forward.
(Gordon) We're now firing entrees.
- Two salmon, two Wellington.
- Yes, Chef.
Guys, four minutes to the window.
Let's go, guys, stay positive.
Hot apps went out perfect.
Now we got to continue.
Now this is when we push.
Wellies are in.
Johnny, four minutes - can we go up on two salmons? - Yes.
Yes.
Okay.
Johnny, handle your station on fish.
So garnish, two minutes? Devin, cook your vegetables.
I'm gonna handle meat, and we'll be just fine.
Check those salmon right now, Johnny.
- (Andrew) Don't overcook them.
- It's all good, let's roll.
Wellington.
I'm slicing Wellington now, Chef.
Hurry up.
Walking garnish for Wellington right now.
Beautiful.
I think they're good.
- Two Wellingtons walking.
- Salmon? Salmon right here, Chef.
- Walking with salmon garnish.
- Go.
[bleep.]
.
Hey, hey, hey.
Hey, come here, you.
Come here, you.
Hey, you cooked these just touch them.
Not even semi-warm! Stone cold! Stone cold! But here's where I'm really [bleep.]
off a bit.
Look, raw.
Just raw.
[bleep.]
raw! [bleep.]
! Raw! - Oh! - [bleep.]
! (narrator) It's an hour into dinner service, and after a strong start on appetizers, the men have delivered their first order of entrees.
Touch them.
Stone cold! (narrator) But Devin's cold garnish and Johnny's raw salmon has Chef Ramsay slightly perturbed.
[bleep.]
raw! Oh, [bleep.]
.
Chef straight up [bleep.]
obliterated two pieces of salmon.
[thud.]
[slo-mo.]
Raaaaw! I think he hates fish.
(Gordon) I'm pissed now.
If I was you right now, I'd get your [bleep.]
team in order.
Come on, guys.
Listen, we're just cooking, guys.
That's it.
Hey, don't give me cold [bleep.]
.
I swear to God.
Yes, Chef.
That's my bad, Chef.
I know it's your bad.
I just don't expect - that bad from you.
- Yeah.
(narrator) While the men start over on their ticket, back in the Red kitchen the women are ready to start on their first entrees.
On order, two couples table 31, two couples table 33.
Two salmon, two New York Strip.
- Heard.
- (All) Yes, Chef.
Thank you, ladies.
[quietly.]
Can you get that sliced, Shay? Ryan, can you speak up? - Yes, Chef.
- Can you hear me okay? - Yes.
- 'Cause I haven't got a [bleep.]
word you're saying.
Yes, Chef.
I think I have a voice that, you know, doesn't really carry in the kitchen.
I'm trying to be as loud as possible.
Yes, Chef.
But I'm not one for screaming in the kitchen.
- How long, Ryan? - On the steak, Chef? Oh, no, Ryan, on the bus.
Yes, this first table, Ryan.
- Come on.
I need it.
- Two minutes, Chef.
Thank you.
I need a bit of oomph, - of course, yes! - Yes, Chef.
Your table, Ryan.
You're in charge now, Ryan, yes? - Yes, Chef.
- Every time you answer me a question, I look at you, and I hear this little mouse voice.
- I need to hear your voice.
- Yes, Chef.
Chef Ramsay's called me a quiet little mouse, and I was called that by, you know, one of the first chefs that I worked for.
It just bugs me, and it really makes me want to fight back, which is what he wants.
Ryan, the New York Strip garnish is up, okay? New York Strip, salmon, I got the fries.
- Come on, let's go.
- Walking.
Coming down.
Heard.
How's that cooked? She can cook.
- Heidi, nicely cooked the fish.
- Thank you, Chef.
- Good job, Heidi.
- Walking with two Strip, Chef.
[suspenseful music.]
- Ryan.
- Yes, Chef? - Nicely cooked.
- Thank you, Chef.
Heidi, Ryan, please energize the kitchen.
Let's go.
Yes, Chef.
(narrator) With Ryan delivering on meat and Heidi on fish, the red kitchen is catching fire.
- There you go.
- Ooh.
Oh, oh.
(narrator) And in the Blue kitchen, Chef Ramsay is waiting for the refire on the men's first entree ticket.
Two Wellingtons, two salmon.
We should be literally two minutes to the window now.
He's getting ready to go up with garnish.
- You walking with garnish? - Ready to walk the garnish.
So after that, two salmon, two New York Strip, yes? - Okay.
- Ready to walk with garnish.
What are you on? Come on.
Sorry, Chef.
- Walking salmon.
- Salmon, Chef.
Wellington.
Wellington.
Right behind you, Chef.
Service please.
Come on, guys.
This is where we get our momentum back right now.
I need help over here, gentlemen.
Go help garnish.
Go help garnish.
Two New York Strip, can they go? Come on, guys, please.
I got the meat together.
I got no garnish, Devin.
I got the fries right here, Chef.
Well, get them on the window.
Let's go! [bleep.]
raw.
Hey, Andrew.
Andrew.
- Yes, Chef? - Andrew, come on.
Come here! Now your time is way off.
I'm under rare there.
I'm under rare.
I have another one for you, Chef.
- Just hurry up! - Yep.
Andrew talks so much [bleep.]
of how he's so [bleep.]
good.
Come on, Andrew! You work in a steakhouse, and your steak is raw? I got it, Chef.
I can walk in one minute on the salmon, yeah? - Check your salmon skin.
- Four minutes.
Oh, you got to be [bleep.]
kidding me.
Behind you with garnish, Chef, to your right.
Salmon needs one more minute, fellows.
Hey, hey.
Hey, all of you, come here.
- What the [bleep.]
? - Yeah, "What the [bleep.]
?" A little taste test.
Get a spoon, dig in there.
Creamed spinach? - Just taste that.
- No salt.
My three-year old makes creamed spinach.
We got a bowl of spinach that's bland as [bleep.]
.
I got all the protein covered.
Just get veg up.
All right! Stop yelling, man.
You're yelling at me? Calm down and just cook.
Shut up, Andrew, and stop screaming at us.
Two salmon.
Johnny, New York Strip.
Andrew? Yes, Chef, walking up to you.
[suspenseful music.]
Oh, [bleep.]
me.
Oh, [bleep.]
hell.
No.
No.
No.
[bleep.]
no.
Here we go again.
Come here, you.
Come here, you.
I rushed it out to you, Chef, it's my fault.
We look like [bleep.]
chumps.
Just just hey, come here! I get that second time around, dry [bleep.]
[bleep.]
there, and I get that.
All of you all of you, come here.
Not again.
Please, please, please.
It's just mistake after mistake after mistake.
I have lunch with you.
You all sit there and say, "Yes.
" You all sit there and stuff your faces, and you come back, and you [bleep.]
me.
(narrator) It's nearly two hours into a dinner service with VIP guests at the chef's tables.
Hey, hey.
Come here! (narrator) But the Blue Team's second attempt at their first entrees has deeply underwhelmed Chef Ramsay.
I get [bleep.]
there, and I get that.
All of you, come here.
Not again.
Please, please, please.
It's just mistake after mistake after mistake.
Nominate two people for elimination.
- Again.
The last check.
- Last [bleep.]
table.
We can't get the spinach right.
What the [bleep.]
? On order, fire.
Last tables, ladies.
Two couples table 40, two couples table 51.
Two New York Strip, two chicken.
- Heard.
- Let's go.
Two chicken in two minutes, Chef.
- Are you good with that? - Chicken, one minute on garnish.
- Good.
- Come on, ladies.
You got this? Ryan is kicking ass on meat.
I'm kicking ass on garnish.
- We are finishing strong.
- Boom.
Walking on garnish for chicken.
Walking with chicken.
Come on, ladies, keep it strong.
Keep it strong.
(Ryan) On your left, Chef.
Nicely cooked, the chicken, skin nice and crispy.
- Thank you, Chef.
- Service please.
- Two New York Strip, yes? - (All) Yes, Chef.
I don't want to sound cocky, but our train is not going to derail, not tonight.
Come on, let's go.
Let's go.
- We got this.
- Walking with garnish.
Walking with Strip, Chef.
[exciting music.]
(Gordon) Ryan nicely cooked.
- Thank you, Chef.
- Service please.
- You did a great job, Ryan.
- Thank you.
- You did a real good job.
- Thank you for your help.
(Andrew) We can't finish a dinner service - if our life depended on it.
- I know that much.
Irritates you? I'm [bleep.]
sweating my ass off over there.
- Dev, all I need was veg, bro.
- Dude, you pushed a [bleep.]
raw steak.
Really? One.
I had one steak.
- One? Two! - I had one steak, man.
(Devin) Andrew never wants to take responsibility for anything.
He had two [bleep.]
steaks that are raw? Come on! Hey Dev, and be fair right now, I understand garnish is hard.
At the end of the day, what is it, though? It's vegetables! I mean, I needed help at the end.
That's obvious, but everything comes right down and ends on garnish.
I needed help in the end.
Paulie, you didn't taste those last two spinach that went in.
Listen, you're not gonna put this on me.
I'm not putting it on you.
- Don't put this on me, G.
- Look, look, look, look, look! Don't start arguing amongst ourselves.
We got to be professional about this.
This is business right now.
Let's just tally the votes.
I'm going Johnny, Devin.
I I hate to say this.
If it was just based on tonight and not everything previous, Johnny, you should go up.
I mean, that's what we got to start looking at though, everything previously.
Don't forget, this is about making a stronger team too.
It's not about necessarily tonight, you know? Johnny, I will speak for what he's done in the kitchen previously, and he's [bleep.]
busted his [bleep.]
ass Johnny's first hiccup.
It was Koop's service.
I understand why people have concerns with me.
I had a horrible day today.
I'm just going on, like, past experience, you know, what I've seen.
I definitely think Aaron's the weakest one here.
I'm looking in the future, guys.
Like, you know, it's nothing against you, Aaron, bro.
(Aaron) I did awesome tonight.
What the [bleep.]
is going through their heads? - Aaron? - Johnny and Devin.
I'm gonna vote Aaron and Devin.
- Devin? - Johnny, Aaron.
Koop, final vote.
This is getting to really suck.
This is horrible, bro.
I just don't want I don't like this at all.
There's no cut and dry anymore.
This is This sucks so [bleep.]
bad.
[dramatic music.]
Men, you were completely outclassed by the Red kitchen.
Embarrassing.
Men, have you reached a decision? - (All) Yes, Chef.
- Thank God for that.
Koop, Blue Team's first nominee and why.
First nominee tonight's gonna be Devin.
Devin went down on garnish.
And Blue Team's second nominee and why.
Second nominee is - Aaron, Chef.
- Aaron.
Tell me what did he do wrong tonight? We didn't look at simply just this service, Chef.
We looked across everything we've done since we've been here trying to find the strongest team possible, Chef.
Devin, Aaron, step forward.
[exhales sharply.]
Do you know what? There's someone else I need to hear from.
And he knows who he is.
Let's see if he's got the [bleep.]
to walk up.
[exciting music.]
(narrator) During a dismal dinner service performance, the men were ejected from the kitchen and have nominated Aaron and Devin for elimination.
There's someone else I need to hear from.
Let's see if he's got the [bleep.]
to walk up.
Yeah, you know.
Johnny, why do you think you should stay in Hell's Kitchen? I am easily stronger than both these guys, and this is my first bad service since I've been here.
Not only that, I have the flair and ability to run Yardbird.
When I think about you, I think about the f-word, and it's not "flair.
" What the [bleep.]
were you doing tonight? No, there's no excuse for tonight, Chef.
Aaron, why should you stay in Hell's Kitchen? Because I've gotten better and better with every single dinner service, and I'm still baffled on why I'm standing up here right now.
Does your team trust you? Yes, Chef, they do.
They trust you, yet they nominated you.
What is the message that you're getting? I'm getting the message that they don't want me here, and it hurts, you know? But I'm gonna fight through that, and you know, I'm gonna prove them wrong.
- I deserve to be here.
- [exhales sharply.]
Devin, I thought you were gonna do that with your eyes closed tonight.
What's so difficult? Yes, Chef, I know I messed up, but I fight back.
I'm confident.
I communicated the entire night.
The difficult part was, you know, recooking the garnishes for fish all night and undercooked meat.
- What's the matter, Andrew? - You know what, Chef? If I make a mistake, I'm gonna own up to it.
I had a hiccup on garnish, guys.
I get one hiccup on garnish on a few different things, and I'm the weakest chef here? I think that's [bleep.]
.
Tough one.
[suspenseful music.]
My decision is - Devin.
- [exhales sharply.]
Get back in line.
[suspenseful music.]
Johnny.
[bleep.]
off back in line.
Aaron, come here.
- Listen carefully.
- Yes, Chef.
Clearly you have a passion for cooking.
Yes, Chef.
But you need to come in with confidence, and you need to possess that killer instinct, and right now you are not ready.
- But don't stop - Yes, Chef.
Because you can cook.
Give me your jacket, please.
- Good night.
- Good night, Chef.
- (Wendy) Good luck.
- (Aaron) Thank you.
(Aaron) I still am, like, baffled on why I got eliminated.
It might be, you know, people were playing favorites 'cause they didn't want their friend to leave.
I'm definitely pissed off, but I'm gonna go on and just, you know, make a name for myself definitely.
Cooking is my life, so I'm gonna be cooking until probably the day I die.
Men, I suggest that you regroup quickly because right now the ladies wearing the red jackets are looking a lot like the black jackets.
Now [bleep.]
off.
Yes, Chef.
- Ladies, great job.
- (All) Thank you, Chef.
- Good night.
- (All) Good night, Chef.
I'm kind of torn on sending Aaron home.
They're trying to make a strong team, but that's gonna [bleep.]
come back to bite you.
Good job, guys.
Devin, don't make me look bad.
If you piss me off, I'm gonna [bleep.]
lose my mind.
Devin is still here to win this [bleep.]
.
I'm coming to beat you all.
I'm here for me.
I'm here for my daughter, my family, my life.
(Gordon) To be a great chef, you have to earn respect of your brigade.
Being so young and inexperienced, Aaron was never gonna do that with his team, and that's why I took his jacket.
(narrator) Next time on Hell's Kitchen Listen! (narrator) When the men devise a plan without Devin What's the bottom line? If you [bleep.]
up on your station, you're done.
I agree.
Devin has to go.
(narrator) Will they sabotage their own kitchen to bring him down for good? I'm still waiting on a grilled cheese.
Yes, Chef.
(Andrew) I want him to go home.
Where the [bleep.]
my grilled It's just, like, dry cold bread.
[bleep.]
him for doing that behind my back.
(narrator) And will Chef Ramsay catch on to their plan before it's too late? (Gordon) Hey, Devin, the egg's [bleep.]
raw.
Devin, it's [bleep.]
raw! Raw! Devin, this is not normal.
(narrator) Will it come back to haunt them All of you, get in! What is going on? (narrator) In ways they never imagined? Don't sit there with your [bleep.]
mouth open.
I'll put something in there.
(narrator) Next time on a deceitful You're plotting against me.
- Are you delusional? - (narrator) And depraved - You can [bleep.]
a [bleep.]
.
- You can [bleep.]
a [bleep.]
.
(narrator) Episode of Hell's Kitchen.