Hell's Kitchen (2005) s14e14 Episode Script
5 Chefs Compete
Previously, on Hell's Kitchen Well done.
Chef Ramsay handed out the prized black jackets.
Oh, my God! I just got my black jacket! Whoo! And then tested the final six in the always difficult "taste it now make it" challenge.
Interesting.
But this time, he had everyone choose a partner and work in pairs.
- He makes me laugh.
- I make her laugh.
I chose Milly 'cause this boy knows his [Bleep.]
.
Nobody was left.
- "Nobody was left"! - I'm kidding.
It was an intense 30 minutes of cooking as the chefs could only rely on their palates and their partners.
- It looks like halibut to me.
- Mm-mmm, no, it's meatier.
Meghan and Josh settled on halibut for their protein.
That is how to cook a halibut.
But unfortunately for them, the correct protein was Sea bass.
And so it was between the team of T and Milly and the team of Michelle and Nick.
One of you used soy and one of you used sake.
And in the end, it was Michelle and Nick who came closest to duplicating Chef Ramsay's dish.
Congratulations.
Yes! We won! It was the first black jacket dinner service, and Chef Ramsay had high hopes.
I expect a service that is nothing short of sensational.
Let's go.
But Michelle's stumble on appetizers Caesar salad in a bowl, not on a plate.
Sorry, Chef.
Got the kitchen off to a slow start.
Stone cold tuna.
Come on, touch it, - it's stone cold.
- Yes, Chef.
I can't make any more mistakes.
Josh had some issues on the meat station.
Walking to the pass in ten seconds.
Heard! His lack of communication Where's the lamb? Honestly, I need a minute and a half.
So you let her come up with the salmon? I didn't know she was going.
You knew I was walking to the pass, Josh.
Caught his teammates off guard.
Josh, pink chicken.
- I mean, [Bleep.]
.
- [Bleep.]
! And his chicken wasn't ready either.
Get it back in the pan.
On the whole, however, it was a strong service.
Looking Good.
Cooked beautifully.
- Lamb is perfectly cooked.
- Thank you, Chef.
But Chef Ramsay still tasked the chefs with choosing two fellow black jackets for elimination, and they nominated Josh.
And Michelle.
And chef Ramsay said good-bye to Josh.
Who saw his dream of becoming Head Chef at Caesars Atlantic City come to an end.
Aw.
And now, the continuation of Hell's Kitchen.
Get out of here.
I'm still here.
Thank the Lord.
Oh, my God.
I'm so happy you're here.
I'm so happy I'm here.
I knew I did not deserve to go up on the chopping block.
If my teammates don't see that, then that's their own fault.
Literally, I smell like scallops and shame.
Whew! I'm ripe.
Can I get a hot tub? - Yes.
- To survival, - To survival.
- and making it to the top five.
Yes! Silente.
Final five! Whoo! What was the funniest, like, part of this whole thing? Chef's famous line is, "It's [Bleep.]
raw.
" Yeah, "It's raw!" So one time, he's like, "Nick, what's wrong with this?" And I go, "Chef, it's [Bleep.]
raw.
" When capellini stands up like that, what does that mean? [Bleep.]
raw, it's raw.
That's right, it's [Bleep.]
raw.
Inside, I was, like, giggling, 'cause it was hilarious.
The fire too was so funny.
[Bleep.]
hell.
I've never evacuated this place due to a fire.
I was like, "Chef, you won't have to this time either.
" - The Frankenstein, - I will never - Oh! - For the rest of my life, I will never forget.
Come on, you got to speed up.
Milly, this is you in the service.
You're big.
Hey, hey, I'm [Bleep.]
a big a big [Bleep.]
Frankenstein.
- Move! - Yes, Chef.
Chef Ramsay always called me Frankenstein.
Oh, my God.
After a night of more celebration than sleep - Morning, Milly.
- Good morning.
The chefs head downstairs, eager to find out what surprises Chef Ramsay has in store for them.
- Shh.
- Oh, sorry.
Yes, follow me, quietly, and I mean quietly.
Yes, Chef.
_ Oh, my God.
The music sounds beautiful.
It's soothing, but at the same time, you're in Hell's Kitchen.
Be prepared for anything.
Incredible.
What an amazing orchestra.
From the UCLA Herb Alpert School of Music.
Thank you so much.
Ladies and gentlemen, your lunch will be served shortly.
And there we go.
Ladies and gentlemen, thank you.
Prego.
See you soon.
Mind the steps, prego.
As you can see, Hell's Kitchen is hosting a private concert, and this concert comes with an exquisite lunch.
That's where you come in.
For your first individual challenge, I want each of you to prepare a elegant, delicious small plate for each of our guests In 45 minutes.
No big deal.
Wow, that's crazy.
If you break it down, you're basically feeding one person a minute.
Each guest will taste your dishes individually and vote for the best dish.
The chef that earns the most votes wins the challenge.
- You ready? - Yes, Chef.
Your 45 minutes starts now.
Let's go.
In their first individual challenge Ugh, what am I doing? Each chef has just 45 minutes to create a special small plate entrée for all of the guests of the concert.
T, what are you doing? Chef, I'm doing a butter poached lobster and a little crème fraîche.
These type of hoity-toity people, they like elegant seafood or, like, premium cuts of meat.
These are high end people.
Lobster is what they want.
Those look good, T.
T went with lobster and it looks great.
Oh, man.
You know, mine isn't as high class as her dish.
Um, it's gonna be meatballs with a spicy marinara on a skewer.
It's a meatball on a stick, like But hopefully, it's simple yet delicious.
We'll see if I can get it all done.
This challenge, fireworks are going off in my head.
It's one bite of something spectacular.
So what you got going on? I'm gonna do chops, like, lamb chops.
It has to be perfect.
Ah! You're gonna try to get that on right away, yeah? Yeah.
Nick, what's your dish, please? Peanut marinated chicken skewers and a lemongrass, ginger, coconut, um, sauce.
This is the first individual challenge.
I love that, because it gives me a chance to show him that I can cook.
Lovely.
It's my time to shine, bitches.
Damn, Milly, you use a lot of [Bleep.]
in that.
I'm making hush puppies.
It's an American classic with a modern twist on it.
That's perfect.
I could put so many different components, so then that way, you can have one bite with a bunch of different things going on.
Start sending as soon as you're ready, yes? - Yes, Chef.
- Let's go, Milly.
Yes, Chef.
Whew! If you're done - Get out there? - Hit the dining room, of course.
[Bleep.]
me.
I'm looking at Meghan, and she got lamb lollipops.
- Meghan, get out there quick.
- Yes, Chef.
Like, how does a shrimp hush puppy measure up to a lamb lollipop? Milly, you got to sell it, so get out there and talk to these guests.
To a great meal.
Enjoy.
The guests can now sample each chef's color-coded dish Chicken skewers.
And while the food should speak for itself Good morning, everyone.
The chefs have the opportunity to help sell their creations to these distinguished diners.
My name is T.
Ah, I love seafood.
Lobster's just elegant.
I put out the, ah, cajun shrimp hush puppy - with the remoulade.
- All right.
I'm a French chef, so I studied French Southern cuisine.
I love talking to the people.
Whatever Milly cooks is good, so I didn't even need to give 'em a shovel, and they was digging me.
I'm Michelle, I did the pork and beef meatballs, spicy marinara, and then fresh mozzarella.
_ Thank you.
Vote for me.
I'm Michelle, don't forget.
While four of the chefs are doing their best to impress Hopefully, it's the most delicious one bite you've ever had.
One chef is a little bit lost for words.
It's a it's, like, a, um, barbecue kind of lamb.
I'm not huge on being in the dining room.
How did you guys like the lamb? - I liked it.
- The flavor's amazing.
Okay.
Thank you for the feedback.
_ Slightly under-seasoned? Okay.
Kill me.
Yeah, you're not gonna hurt my feelings.
Thank you, good, awesome.
Now that everything has been sampled Nick, red.
Well, don't forget, yellow.
Michelle.
And every chef has worked the room - It's a tough one to decide, this.
- It was.
It's time for the guests to rank each dish from best to worst.
Favorites? _ The chicken skewers had the most flavor out of all of them.
So far so good? - Good.
- Excellent.
My favorite was the, ah, hush puppy.
Where are you going? Psst, give me a little insight.
I'd say the lobster.
Lobster so far? Asian shrimp - the hush puppies.
I loved it.
- Ah, hush puppies, interesting.
- Meatballs were outstanding? - Yes.
Wow, okay, plates everywhere.
That's a great sign, right? Yup.
Nice.
Thank you so much for all your votes.
I've gone through all these cards.
The dish at the bottom, that only 3% ranked as their favorite belongs to T.
Man, 3%.
Embarrassing.
I am devastated.
The winner of today's challenge dominated the competition.
In fact, 55% of you said that this dish was your favorite, and that dish belongs to After starting their day to the sounds of an orchestra From the UCLA Herb Alpert School of Music.
We are truly honored.
The final five chefs were tasked with composing a delicious dish for the symphony goers Finesse, yes? Ah.
And with Tâs lobster dish receiving the fewest votes from the guests Embarrassing.
The chefs await the announcement of the winning dish.
and that dish belongs to Milly.
Yes! Oh.
Congratulations.
Thank y'all.
Thank y'all, thank y'all.
Yes! Oh, it felt great to prove myself as a individual.
I can't believe it right now.
Dang.
Thank y'all.
I appreciate it.
A dominating dish.
Great job.
Thank you, Chef.
Second place, with 18%, was Meghan.
Ugh! Seriously? Another punishment.
I think that's nine punishments in a row now.
- Milly.
- Yeah? Your small plate has earned you a big reward.
It will begin with a truly unique perspective of Los Angeles, where everything will appear somewhat small.
Because you'll be looking down from high above while enjoying your very own private helicopter tour.
What? Oh, my God! Oh, man.
Wow.
This phenomenal experience is one that you should not spend alone.
You may choose one other chef to join you.
You can pick anyone you want.
I gotta take T.
- T? - Yeah.
- Wow.
- I gotta take T.
Milly and T, ah, get out of here, because your helicopter ah, is about to take off.
Ah, good job, well done.
Shout out to Milly! - Flying in that 'copter! - Helicopter.
Yo, we talked about this.
This is one reward I'm definitely gonna enjoy.
Helicopter ride with Milly? Pssht.
Out of pocket.
- Yo, thank you, man, thank you.
- You already know.
Wow, right.
You're in for a miserable day.
Mm.
Oy vey.
We received a huge shipment of peppercorns.
Oh, no.
Typically, our shipments of peppercorns come separated white peppercorns, black peppercorns, and pink peppercorns, but last night's shipment came mixed.
That's the problem.
I'd like the three of you to separate the peppercorns, and, ah, I'd like to see them ground by hand with a pestle and mortar.
We're gonna be sneezing a lot today.
Head upstairs and your sous chef will call you when he's ready.
Thank you.
This is my ninth [Bleep.]
punishment, and it would have been nice to go on a helicopter ride.
Man, I want to go on a helicopter ride.
At this point, I just want to get the hell out of Hell's Kitchen.
I thought he was gonna pick you 'cause you got second place.
- That's the logical thing.
- And also because you haven't been out.
- Congratulations.
- Thank you, thank you.
Oh, man, I'm too happy right now.
I've never been on a helicopter before, T ain't never been on a helicopter before.
_ T, get ready.
Brace yourself.
_ _ _ _ _ _ No, not at all.
_ I'm sitting here, you know, I'm viewing L.
A.
, like, celebrity status.
_ I can't believe it.
This is so cool.
_ _ _ _ It's a lot of [Bleep.]
peppercorns.
This is horrible.
Separating these peppercorns has got to be one of the biggest pains in the ass that I've ever experienced.
This [Bleep.]
sucks.
I just want to get the job done.
Ugh, smell that.
It gives me a [Bleep.]
headache.
My fingers are big, and they keep crushing the [Bleep.]
pepper I don't know, it's hard.
I'm hungry.
Oy [Bleep.]
Vey.
Nick just irritates the [Bleep.]
out of me.
He's driving me nuts.
Ugh! Oh, my God.
Rough.
All right, start setting up the stations.
- Okay.
- Okay.
Ugh! Hey, guys.
Hi, guys.
How was the helicopter? - Oh, it was crazy.
- Oh, it was adventurous.
It was scary? - Yes.
- Oh, yeah, hell, yeah.
Not cool.
I took second place, and I think Milly should have picked me.
Glad you guys had fun.
This all the all the eggplants we have, Michelle? Yes, that's every single piece of eggplant we have.
All right.
I'm going to run to the restroom real fast.
What is that smell? Ugh! [Bleep.]
! Whoa.
Help? Help? Oh, my God.
Rrr! Help? Ugh! Oh, [Bleep.]
! I'm going to run to the restroom real fast.
As the chefs prepare for tonight's dinner service What is that smell? Oh, my God.
A fire on the flat top - Aah! - [Bleep.]
! Michelle! - Chef said to let it burn off this side.
- Okay.
Already has things heating up in the kitchen.
I think Michelle forgot it.
Idiot.
Um, your beurre monté spilled over and started a fire.
Oh, my God! You forgot the beurre monté on the stove.
Holy [Bleep.]
.
Sometimes, I think Michelle is kind of scatterbrained, and it's just ridiculous at this point.
Girl, come on.
My bad.
Hi, guys.
Hey, Chef.
Line up, please, guys.
- Yes, Chef.
- Quick.
Come on, guys.
Chef Andi and James, tonight, I'd like you both to take the night off.
- What? - Nice.
Yeah, yeah, no, no, seriously.
It'd be nice for us to spoil you for once.
Okay.
Because I've arranged for both of you to actually dine at Hell's Kitchen.
Sounds good.
- Yeah? - Sounds good.
Thank you, Chef.
Go home, get showered.
Bye.
See ya.
Good luck.
Now, tonight, for the first time, each one of you will perform as the Hell's Kitchen Sous Chef.
- My sous chef tonight.
- What? Ha ha ha.
You'll each start at your assigned stations, and then I'll call upon one of you at a time to work with me.
And then, we'll rotate throughout the evening.
- Is that clear? - Yes, Chef.
We're opening in just under ten minutes.
Good luck.
Thank you, Chef.
Whoo! - Okay, Marino.
- Yes, Chef? Open Hell's Kitchen, please.
- Let's go.
- Good.
Thank you, Chef.
The dining room is once again quickly filling up with V.
I.
P.
s and celebrities excited for a night in Hell's Kitchen.
Oh, it is beautiful.
I love how you can really see into the kitchen.
- Yeah.
- It's really cool.
- Yeah, cheers.
- Hallelujah.
But things are a little different tonight, as sous chefs Andi and James are in the dining room.
This is nice.
I'm not used to this at all.
This is weird.
And in the kitchen Check everything, guys, yes? Yes, Chef.
Everything.
Each of the final five chefs will take a turn as sous chef working alongside Chef Ramsay at the pass.
Milly, come here, you.
Yes, Chef? You're on the hot plate as my sous chef.
No more little whisper voice.
I need to hear.
You're first, let's go.
Working as Chef Ramsay's sous chef tonight, I got to be on my game, because if any food comes back, he gonna know it came through my hands.
Four covers, table 22: Two risotto, two Caesar.
Entrée: Two halibut, two salmon.
Yes, Chef.
Everybody, Milly is the sous chef.
Yes? Yes, Chef! I think Milly is a good competitor, but I've never seen him work as a sous chef, so I don't know really what to expect.
Right now, I need two scallops, two tunas, and two risottos.
- Meg, you got the two tunas right there? - Yes.
And ready on go? How long on two scallops? I can walk in ten seconds.
I feel like our team is pretty solid.
Like, now that we don't have to worry about Josh being in my [Bleep.]
way all night.
Walking two scallops now! Behind.
I got the, ah Scallops.
Check they're cooked nicely.
- Chef.
- Yeah? _ Good.
You're absolutely right.
Ah, young lady.
- Yes, Chef? - Come here.
You're off your game tonight.
Yeah.
Yeah, big huff, puff.
Look, cooked beautifully, and look underneath.
[Bleep.]
scallops are raw.
Come on, please, Michelle.
- Yes, Chef.
- Unbelievable.
What a way to start off dinner service.
[Bleep.]
me, man.
We're the final five.
It's unacceptable.
How's that refire, Michelle? How long on the two scallops, Michelle? You got plates dying in the window on 'em.
Give me 45 seconds! Heard, 45 seconds.
I'm counting.
Come on, Michelle, you got to be fast and you got to be a beast.
Get it together.
I need the scallops bad.
Here, pass this one.
Scallops? Looks nice, that.
With Michelle's refired scallops now cooked to perfection Service, please.
A confident Milly Two lobster tails, two scallops, right now.
Heard! Is helping Chef Ramsay send plate after plate of well executed appetizers to the dining room.
Good job, Milly.
He's actually the underdog coming up.
Bringing his turn working the pass to an end.
Great job.
Strong, vocal, and great attention to detail.
- Yes, Chef.
- Now, - take over the fish, please.
- Heard that.
- We're down to two halibut, two salmon.
- Heard.
- Michelle? - Yes, Chef? Pass over the section.
Let's go.
Expo-ing is a dream of mine.
I love doing it.
Yeah, you'll drive the tickets, yes? - Yes, Chef.
- Drive.
I don't always get to be heard.
Tonight, I am for sure, - Milly? - Yes? Those four scallop are two two-tops, okay? - Heard that.
- Pick it up.
Meghan, you're working on two Caesar, two risotto.
How long do you have? I have one minute.
Perfect.
Push! Milly, how long do you need on two halibut, two salmon? Uh give me four minutes.
All right, come on, hurry up.
Milly, pick it up! Michelle's yelling, and, "Come on, guys, pick it up!" Come on, guys, pick it up! Milly, do you have your scallops? Yes, I heard you.
All right.
Come on, pick it up! She keeps saying, "Come on, guys, pick it up" over and over again.
Come on, guys, pick it up! Pick it up, guys! Come on, pick it up, guys! "Come on, guys, pick it up!" Pick it up, guys! Heard that.
Come on, hurry up! With Michelle's voice definitely being heard in the kitchen - Walking to the pass with two lobster.
- I'll take it.
Risottos walking to the pass.
Thank you.
The team is halfway through completing appetizers.
Let's go.
Service, please, table one.
And Chef Ramsay's about to begin firing entrées as well.
Six covers, table 20.
Entrée: Two halibut, two chicken, two Wellington.
Yes, Chef.
I'm still waiting on two scallop, yes? Where the backup scallops at, Michelle? Check in that cooler right there.
I take over the station from Michelle.
She didn't let me know where any of the backups was, or anything like that.
Milly, do you have your lobster tails? Heard, one minute on lobster tails.
- I got you, Milly, I got you.
- Where the [Bleep.]
lobster tails at? Where are the lobster t? It ain't easy jumping on somebody's station when they already was working things.
I don't know what's going on.
Milly, we're doing appetizers, entrées.
We can't slow it down now.
Yes, Chef.
And I'm in the weeds because, you know, I'm trying to get these apps out, I'm trying to get these entrées out.
I needed everything all at one time.
Well, you can't cook everything all at one time.
Meghan, do you have the scallops/hal - working for two, please? - Yes.
Thank you.
- Thank you.
- Thank you, Meghan.
Let's go.
Milly, I'm walking garnish to the pass.
Chef, this is this is hot, please, Chef, right here.
Good.
Thank you.
Milly! They're out of the pan, the scallops, right? Yes, Chef.
- Milly, please? - Yes, Chef.
Milly, pick it up! Here I come right now.
Here you go.
There's no sear on the bottom.
[Bleep.]
raw.
Milly! Behind you.
Milly, still it needs a little bit longer.
- Feel right here, see? - Heard.
Heard that.
I'm getting frustrated, but I can't make no excuses right now.
I just got to keep going, keep going, keep going.
- Here you go, here's the other scallop.
- Thank you.
Thank you.
They're good? Yes, Chef, looks good.
With Milly's scallops now meeting Sous Chef Michelle's standards Here you go, two scallops.
The kitchen is back in the groove again.
Okay, Michelle, well done.
Last table, yeah? After that, you're going on to the appetizers.
Thank you, Chef.
- Meghan? - Yes.
Swap over with Michelle, please.
Let's go.
The sous chef does have a very high pressure job in the kitchen.
We're going there, two halibut, two chicken, two Wellington? - Ah, yes? - Yes, Chef.
Oh, here we go.
Meghan's running the pass.
I bet you she'll be good.
I'm used to running a pass, so, you know, this is not going to be completely new territory for me.
I know that I can do this.
Walking Wellingtons.
Two wellies.
- Thank you, two welly.
- Yup.
Whoa.
Look.
Dry and Yeah, I mean.
That's just [Bleep.]
.
- Nick? - Yes, Chef? Wellington's overcooked.
- Come on, look, look.
- Yes, Chef.
I got look at me, I got one cooked beautifully, one overcooked.
Uh, grab one more.
I'll grab one more.
- Come on then, Nick.
- Right now.
Yes, Chef.
Sorry about that.
Nick, you got a welly? Right now, yup.
I made a mistake, but I never give up.
I'm not gonna give up on the team and I'm not giving up on myself.
Let's go.
- Right now.
- Come on, guys, please.
Meghan.
Thank you.
Good.
With Nick quickly delivering an acceptable Wellington Good.
Service, please.
Entrées are once again making their way out to the dining room This is a winner.
But back in the kitchen Two scallops, one risotto.
Chef Ramsay is waiting on Milly's scallops to complete an appetizer order.
Thank you.
Scallops.
Stop.
They're not even drained.
What the [Bleep.]
is he doing? Milly! - Chef? - Come on.
Come on, come on, come on.
I just want two stunning portions of scallops, okay? Milly, this is ridiculous.
You are taking in water, fast.
Milly, you have two fresh scallops fired for me, yes? Meghan, I'll be up there in one minute, okay? Thank you, one minute.
It definitely is disappointing for Chef Ramsay to see me going down in the weeds.
Scallops.
Right now.
But I got to fight as hard as I can.
I can't make no excuses right now, because it's time to cook food.
Scallops, Milly? Yeah, heard.
- Two scallops.
- Yeah.
Thank you.
We stop now.
It's where we stop.
No, we just stop.
Oh, wow.
Wait, stop.
Stop! Hey, hey, seriously, what the [Bleep.]
is going on? What is this? He does not looked happy right now.
He's pissed.
Hey, hey! All of you, come here.
Ooh.
It's an hour into dinner service Stop! And on a night when the black team is taking turns as Chef Ramsay's sous chef What the [Bleep.]
is going on? What is this? Milly's current failure on scallops has the kitchen grinding to a halt and Chef Ramsay completely frustrated.
Hey, hey! All of you, come here.
Ooh.
Come in.
Come in, come in.
Come on, Nick! Come in.
Is that good enough? No, Chef.
- Is that good enough? - No, Chef.
No, Chef.
My big question is, can we get this back together? Yes, Chef! - Let's go! - Yes, Chef.
I feel like I'm cooking with amateurs.
These are not black jacket mistakes.
These things should not be happening.
Meghan, swap places with T, please.
Meghan, here go your creamed Greens.
Here we go.
Stepping up as Chef Ramsay's sous chef is a huge opportunity.
I have to be flawless.
Right, T, let's go.
- On the hot plate, let's go.
- Milly, how long? Two scallops, please.
Uh I need those scallops, Milly, I need those scallops.
I got two scallops right now, T.
Come on, Milly, get it together.
Good.
Nice.
That's it right there.
I don't want that people that's in the kitchen with me to, you know, get jammed up by the mistakes that I made.
So I'm not sending out any food unless it's great.
Go.
Go, go, go, let's go.
With good friend T now working the pass, Milly finally pulls it together on the fish station.
- Nick? - Yes, Chef? Two chicken, four Wellington.
Two chicken, four Wellington.
Yes, Chef.
And now, all eyes are on Nick to deliver on the meat station.
Slicing right now.
At this stage of the competition it's make-it-or-break-it time, and if you don't perform to the best of your ability, you're screwed.
I have to be spot on.
Chef, it's raw.
Yeah.
Hey, it's like a traffic light.
So that's raw.
Come on, Nick, get it together.
Nick, how long on wellies? Talk to me on wellies, Nick.
Hey, you, you're not even [Bleep.]
calling anything back.
- Yes, Chef.
- I'm not gonna ask you ever again because you're not even - it's not even happening now.
- Yes, Chef.
- It's, like, dead on arrival.
- Yes, Chef.
You have to humble enough to realize you made a mistake.
T, I need 30 seconds on that welly.
Heard, 30 seconds.
Bounce back, fix it, and go from there.
Right here, Chef.
Nick has finally delivered his Wellington.
Send that table, please.
Good, well done.
_ And now, Chef Ramsay is looking for Salmon, Wellington, two lamb.
Heard.
One salmon, one Wellington, two lamb.
I've called it out four times But with Nick just getting over a crisis on the meat station Okay, T, swap places with Nick, please.
All right.
Chef Ramsay decides to send T in to take over.
Come on, Nick! Yes, Chef! And bring Nick up to the pass for his turn as sous chef.
Nick, where are the two lambs? What? Where are the two lambs? Two lambs? I don't have lambs working.
Huh? I don't have any working.
The next ticket has two lambs on it.
- Okay, well, get a pan on it.
- You got no lambs at all? All right, [Bleep.]
it.
It's okay, it's okay.
I got it.
- Nick? - Yes, Chef? Nick? So now, we're going here with seven Wellington, two lamb, followed by three Wellington, one salmon, - followed by two Wellington, yes? - Yes, Chef.
Let's go.
Pick it up, Nick, please, yeah? Yes, Chef.
T, how long on the lamb, real talk? Are you kidding me? You tell me how long.
I need to sear the [Bleep.]
lambs, I need six minutes in the oven, I need to pull it out and crust it, and I need another six minutes, so it's gonna be about 13 or 14 minutes on lambs, Nick.
Can you go in 12? Hold on, hold on, hold on, stop, stop, stop, stop.
This lamb wasn't started, Chef.
I didn't hear her call.
What? Don't say you didn't hear it.
I just called the "all day" for you when I was at the pass.
One salmon, one Wellington, two lambs.
I've called it out four times.
I didn't hear the call, Chef.
I didn't call it back, I didn't hear it.
Take the ticket to the dining room and explain to Marino what the [Bleep.]
you've done! Yes.
Oh, [Bleep.]
.
It's gonna be about 12 minutes on this ticket.
Table two.
You have to come up.
- Yeah.
- Let's go.
Oh, [Bleep.]
, he sent Nick out.
I knew Nick was gonna have a problem on meat tonight.
Hi, guys, we're gonna be about 12 minutes on the two lamb, and that's entirely my fault.
I wanted to come over and apologize to you guys.
_ I'm mortified, I mean, going into the dining room, having to talk to the guests is is definitely one of my most embarrassing moments.
Soon as possible, thank you.
As the hungry diners wait for their lamb Lot of intense stuff happening over there.
T is doing her best to get through the meat mess she inherited from Nick.
Can we get three Wellington, one salmon? - Three wellies, one salmon, all day.
- Three wellies, and one s - Do you have wellies in the oven? - Here's three wellies right here.
No, these are the three right here, one, two, three.
There's [Bleep.]
four.
It's really a debacle on meat.
There are Wellingtons cooked, Wellingtons cut, Wellingtons raw.
I have to laugh to keep from crying.
- How is that one, okay? - No, Nick.
- It's under, right? - Nick? Yes, Chef? As a sous chef in the kitchen, where are you? Right here, chef.
Nick, I don't know how you got so far into the [Bleep.]
show nightmare, but you are drowning.
- So T? - Yes, Chef? How many Wellingtons do you have ready? Chef, I have no Wellingtons - ready right now.
- No Wellingtons ready? I need to put 'em in the oven for at least about four more minutes, Chef.
Why are they all sliced? - Who sliced them all? - I sliced them because when garnish was off, I got off and I sliced, and then they said they weren't ready.
What? But you don't slice until what is in the window? The garnish is in the window.
Damn, Nick is going down in flames at the pass because he just left his [Bleep.]
meat station in disarray.
Like, come on.
That's a no-no in the kitchen.
I've got six all day.
- Chef, I do not have six.
- How many do you have now? There's there's only one Wellington.
Okay, we'll need to grab more.
Where can I grab more Wellington, Chef? We can't just [Bleep.]
wave a magic wand.
I mean, seriously, do I look like [Bleep.]
David Copperfield? - What can I do? - No, Chef.
That was it, we have no more Wellington.
It's two hours into dinner service, and while Nick is taking his turn at the pass Chef, I have no Wellingtons ready - right now.
- No Wellingtons ready? Why are they all sliced? Who sliced them all? I sliced, and then they said they weren't ready.
What? His previous mistakes on the meat station There's only one Wellington.
Okay, we'll need to grab more.
Have left Chef Ramsay with a real dilemma.
We can't just [Bleep.]
wave a magic wand.
I mean, seriously, do I look like [Bleep.]
David Copperfield? - What can I do? - No, Chef.
That was it, we have no more Wellington.
I'm really disappointed in myself because I [Bleep.]
up on meat a lot, but no matter what, I'm not gonna give up.
We haven't got the last three Wellington.
We're we're short on two.
Number 20 two or three? Just two, Chef, sorry.
Table 40.
Can you recommend a salmon or a halibut to apologize? - Absolutely.
- Otherwise, they'll be waiting - 35 minutes.
- I go right now.
Thank you, Marino.
While Marino tries to smooth things over in the dining room Unfortunately, the kitchen run out of your two Wellington.
We can do some salmon, if you like it.
- Okay? - Okay.
Okay, thank you so much, and I apologize for it.
In the kitchen Can you go one welly? I need one welly to sell.
I'll sell you this one right now.
Nick tries to energize the rest of the black team.
Milly, how long on those two salmon? Milly, how long, two salmon? It's just all gone quiet! Come on, guys, keep talking, keep talking.
Does anyone care anymore? Yes, Chef.
What's done is done.
I mean, as long as you can finish strong, that's what's important, and that's what I'm gonna do.
Milly, how long doing the two order fire salmons? I got 'em coming right now.
Okay.
- You got Wellington - Yes.
I got sauce right here.
Wellington, sauce.
Thanks, guys.
Right behind.
Show 'em Nick, come on, they've been waiting so long.
- So long.
- Yes, Chef.
So [Bleep.]
long.
With the team now delivering perfect entrées to the pass Last table, yeah? You know where you're going, yes? The final orders have made their way to appreciative diners.
- I'm glad we waited.
- I don't know if it was worth an eight hour wait.
Alright, here's the good news your jobs are safe.
- Thank you.
- Yeah? Let's make one thing clear.
Tonight was not the service I was expecting it to be.
We limped across the finish line.
Go back to the dorm and come to a consensus on the two nominees up for elimination.
Get out of here.
At this point, you're only as good as your last meal.
No one in this competition is untouchable.
No one is safe in Hell's Kitchen.
The thing is, who made the most mistakes? I don't think anyone did an amazing job tonight.
You want to start off the voting, Meghan? I'm gonna have to go with Nick.
I haven't thought about my other one yet.
I gotta think.
So my two votes are for Milly and Michelle.
I gotta go with Michelle and Nick.
Why are you voting for me? Because I gotta vote two people.
I'm not gonna vote for myself.
I'm not saying you did anything wrong.
That's just the process of elimination right now.
Process of elimination.
Okay, so Michelle, who are your two votes for? We can argue all [Bleep.]
night.
I'm not really interested in doing that.
I'm not interested in going out.
I'm not either.
Milly and Nick.
T, do you know? My first vote is gonna go to you.
My second vote goes to Michelle.
Okay, so I'm going up, obviously.
Do you know who your second person is, Meghan? I'm not gonna vote for Milly, so T doesn't have any, so process of elimination.
- So you're voting for me? - So you're voting for Michelle? I mean, just look at her and tell her.
I had the balls to look at everyone in the face and tell 'em.
Don't tell me I don't have [Bleep.]
balls, please.
Just look at her and tell her.
Put the [Bleep.]
pieces together.
He voted for me for process of elimination, and so are you.
So I get two votes because of process of elimination, because you guys don't want to vote for certain people? She doesn't need to explain - why she's voting.
- Yeah, I don't need to explain anything.
This is [Bleep.]
.
I know I bring it more than anyone else here.
This is just a popularity contest, but I have confidence in myself, and at the end of the day, it's Chef Ramsay's decision that matters, not my teammates'.
I don't think I deserve to go up for elimination tonight.
Either way, I don't vote for you, right? I vote for T.
I'm not voting for Milly.
Milly had a bad service tonight, but I don't want to vote for Milly, 'cause I think Milly is a rock star, and Michelle is really hard to work with.
So obviously, I'm going up.
Meghan, the black jackets' first nominee and why? Our first nominee is Nick.
Tonight's service was a little bit of a debacle.
Things were undercooked, things were not cooked, period.
Who was the second nominee, and why? The second nominee was Michelle.
What? Can you speak up? Am I hearing right? Say that again.
The second nominee was Michelle.
Michelle.
Why? Um, she doesn't communicate well with other people.
Unless all of you were witnessing a different service in a different kitchen, I find that completely bizarre.
It's ridiculous.
And it reflects very negatively on all of you.
I'm really surprised and disappointed.
So that's why I'm not accepting that [Bleep.]
.
What? After a very difficult dinner service, the black team had to nominate two chefs for elimination.
They chose Nick and Michelle.
What? But Chef Ramsay had another idea.
Unless all of you were witnessing a different service in a different kitchen, I find that completely bizarre.
It's ridiculous.
And it reflects very negatively on all of you.
I'm really surprised and disappointed.
So that's why I'm not accepting that [Bleep.]
.
What? There were two major problems tonight on service.
One, yes, was on the meat, and the second one was on the fish.
Nick and Milly, step forward.
Nick.
Why should you stay in Hell's Kitchen? Every day, I'm learning.
Every day, I'm growing.
I think I'm the best leader here and have the best vocal abilities to be your Head Chef.
You need someone that's modest and humble enough to admit their mistakes, yet fight back and come back two times as strong.
I'm confident in myself now, and I have the skills and I have the ability.
Milly.
Why do you think you should stay in Hell's Kitchen? I got a full understanding on everything that goes on in the kitchen, and my team know that I'd die on the line for them, so that's why they'd die on the line for me.
Where's that passion when you get in the weeds? Where is that fight where you turn things around? I kept fighting back and I never stopped cooking.
I just needed a little help, and I thank my team tonight, you know, for coming over there to help me.
My decision is Nick.
Your time is done in Hell's Kitchen.
Honestly, a mistake like tonight, where we can't retrieve the energy, where we can't bounce back, is unacceptable.
Thank you for being a strong competitor.
- Keep your head up high.
- Thank you.
It's been an honor.
From day one, I definitely was an underdog.
I was so nervous.
- Nick! - Yes, Chef? It's [Bleep.]
raw! But you have to stick up for yourself, because if you don't, people are gonna walk all over you.
Nick, he's a Suzie homemaker.
You're a dick.
You don't have the balls to take over.
- Josh.
- And if you think you can run stop [Bleep.]
talking over me, Josh! You're a [Bleep.]
dick! I knew I would make mistakes, 'cause I know I'm not perfect.
Who donkey-ed that? I sliced the lamb first, chef.
Raw, white fat.
Lettuce? Bye-bye, Randy.
But you have to grow, and you have to be willing to learn and bounce back.
The winner, congratulations, Michelle and Nick.
Yes! The rewards were amazing.
Whoo! - Yes.
- Love that.
It was always something new and definitely exciting.
What are the chances that you would be here? What's the chance that we'd see one of you girlfriends? Exactly, cheers! Cheers to that.
I'm the king of the world! Stress, pressure, it's not so nerve-wracking once you gain confidence.
I want all of you to look after this.
- Congratulations.
- Thank you so much.
- Well done.
- Thank you, Chef.
It was really cool to kind of just be myself and get as far as I did.
I don't think the worst chef left tonight.
I think that I was outperformed tonight.
There are just four of you left.
The competition is still wide open.
Get out of here.
Thank you, Chef Ramsay, for the vindication tonight.
I've always been a fighter, and my teammates should definitely think twice before nominating me again.
The blood, the sweat, the tears.
Final four.
I'm gonna prove that I can rise to the occasion.
You can drop mic on that.
I'm the last man standing? Come on.
It's gon' be crazy fighting against these girls.
I love women, so I don't want to go too hard, but I'ma have to.
Having the remaining black jackets work as my sous chefs was an eye-opening experience.
Unfortunately for Nick, it helped me see he's not the leader I'm looking for.
Next time, on Hell's Kitchen - Top four, cheers.
- Cheers.
With the final four so close to their goal No one's gonna beat me.
T, whatever.
Will the chefs turn on each other? - Stop, you happy with that? - Yes, yes.
Yeah, it's a sea bass.
[Bleep.]
Hey! For a place in the final two? I don't know whether you're trying to sabotage her.
It's like you don't [Bleep.]
care.
Mwah-ha-ha-ha-ha! And when chef Ramsay surprises everyone This chef made his mark in Texas.
With a special guest that no one sees coming.
We are gonna give him one memorable evening.
- Ooh.
- How far will Michelle go This is my type of challenge.
They're not as adventurous as I am.
To make a good impression? Wow.
Seriously? Do you know him? Oh, my God! It's all next time Am I gonna have to make out with the next person coming out the door? On a surprisingly sexy episode Ooh.
I can't even breathe right now.
of Hell's Kitchen.
Chef Ramsay handed out the prized black jackets.
Oh, my God! I just got my black jacket! Whoo! And then tested the final six in the always difficult "taste it now make it" challenge.
Interesting.
But this time, he had everyone choose a partner and work in pairs.
- He makes me laugh.
- I make her laugh.
I chose Milly 'cause this boy knows his [Bleep.]
.
Nobody was left.
- "Nobody was left"! - I'm kidding.
It was an intense 30 minutes of cooking as the chefs could only rely on their palates and their partners.
- It looks like halibut to me.
- Mm-mmm, no, it's meatier.
Meghan and Josh settled on halibut for their protein.
That is how to cook a halibut.
But unfortunately for them, the correct protein was Sea bass.
And so it was between the team of T and Milly and the team of Michelle and Nick.
One of you used soy and one of you used sake.
And in the end, it was Michelle and Nick who came closest to duplicating Chef Ramsay's dish.
Congratulations.
Yes! We won! It was the first black jacket dinner service, and Chef Ramsay had high hopes.
I expect a service that is nothing short of sensational.
Let's go.
But Michelle's stumble on appetizers Caesar salad in a bowl, not on a plate.
Sorry, Chef.
Got the kitchen off to a slow start.
Stone cold tuna.
Come on, touch it, - it's stone cold.
- Yes, Chef.
I can't make any more mistakes.
Josh had some issues on the meat station.
Walking to the pass in ten seconds.
Heard! His lack of communication Where's the lamb? Honestly, I need a minute and a half.
So you let her come up with the salmon? I didn't know she was going.
You knew I was walking to the pass, Josh.
Caught his teammates off guard.
Josh, pink chicken.
- I mean, [Bleep.]
.
- [Bleep.]
! And his chicken wasn't ready either.
Get it back in the pan.
On the whole, however, it was a strong service.
Looking Good.
Cooked beautifully.
- Lamb is perfectly cooked.
- Thank you, Chef.
But Chef Ramsay still tasked the chefs with choosing two fellow black jackets for elimination, and they nominated Josh.
And Michelle.
And chef Ramsay said good-bye to Josh.
Who saw his dream of becoming Head Chef at Caesars Atlantic City come to an end.
Aw.
And now, the continuation of Hell's Kitchen.
Get out of here.
I'm still here.
Thank the Lord.
Oh, my God.
I'm so happy you're here.
I'm so happy I'm here.
I knew I did not deserve to go up on the chopping block.
If my teammates don't see that, then that's their own fault.
Literally, I smell like scallops and shame.
Whew! I'm ripe.
Can I get a hot tub? - Yes.
- To survival, - To survival.
- and making it to the top five.
Yes! Silente.
Final five! Whoo! What was the funniest, like, part of this whole thing? Chef's famous line is, "It's [Bleep.]
raw.
" Yeah, "It's raw!" So one time, he's like, "Nick, what's wrong with this?" And I go, "Chef, it's [Bleep.]
raw.
" When capellini stands up like that, what does that mean? [Bleep.]
raw, it's raw.
That's right, it's [Bleep.]
raw.
Inside, I was, like, giggling, 'cause it was hilarious.
The fire too was so funny.
[Bleep.]
hell.
I've never evacuated this place due to a fire.
I was like, "Chef, you won't have to this time either.
" - The Frankenstein, - I will never - Oh! - For the rest of my life, I will never forget.
Come on, you got to speed up.
Milly, this is you in the service.
You're big.
Hey, hey, I'm [Bleep.]
a big a big [Bleep.]
Frankenstein.
- Move! - Yes, Chef.
Chef Ramsay always called me Frankenstein.
Oh, my God.
After a night of more celebration than sleep - Morning, Milly.
- Good morning.
The chefs head downstairs, eager to find out what surprises Chef Ramsay has in store for them.
- Shh.
- Oh, sorry.
Yes, follow me, quietly, and I mean quietly.
Yes, Chef.
_ Oh, my God.
The music sounds beautiful.
It's soothing, but at the same time, you're in Hell's Kitchen.
Be prepared for anything.
Incredible.
What an amazing orchestra.
From the UCLA Herb Alpert School of Music.
Thank you so much.
Ladies and gentlemen, your lunch will be served shortly.
And there we go.
Ladies and gentlemen, thank you.
Prego.
See you soon.
Mind the steps, prego.
As you can see, Hell's Kitchen is hosting a private concert, and this concert comes with an exquisite lunch.
That's where you come in.
For your first individual challenge, I want each of you to prepare a elegant, delicious small plate for each of our guests In 45 minutes.
No big deal.
Wow, that's crazy.
If you break it down, you're basically feeding one person a minute.
Each guest will taste your dishes individually and vote for the best dish.
The chef that earns the most votes wins the challenge.
- You ready? - Yes, Chef.
Your 45 minutes starts now.
Let's go.
In their first individual challenge Ugh, what am I doing? Each chef has just 45 minutes to create a special small plate entrée for all of the guests of the concert.
T, what are you doing? Chef, I'm doing a butter poached lobster and a little crème fraîche.
These type of hoity-toity people, they like elegant seafood or, like, premium cuts of meat.
These are high end people.
Lobster is what they want.
Those look good, T.
T went with lobster and it looks great.
Oh, man.
You know, mine isn't as high class as her dish.
Um, it's gonna be meatballs with a spicy marinara on a skewer.
It's a meatball on a stick, like But hopefully, it's simple yet delicious.
We'll see if I can get it all done.
This challenge, fireworks are going off in my head.
It's one bite of something spectacular.
So what you got going on? I'm gonna do chops, like, lamb chops.
It has to be perfect.
Ah! You're gonna try to get that on right away, yeah? Yeah.
Nick, what's your dish, please? Peanut marinated chicken skewers and a lemongrass, ginger, coconut, um, sauce.
This is the first individual challenge.
I love that, because it gives me a chance to show him that I can cook.
Lovely.
It's my time to shine, bitches.
Damn, Milly, you use a lot of [Bleep.]
in that.
I'm making hush puppies.
It's an American classic with a modern twist on it.
That's perfect.
I could put so many different components, so then that way, you can have one bite with a bunch of different things going on.
Start sending as soon as you're ready, yes? - Yes, Chef.
- Let's go, Milly.
Yes, Chef.
Whew! If you're done - Get out there? - Hit the dining room, of course.
[Bleep.]
me.
I'm looking at Meghan, and she got lamb lollipops.
- Meghan, get out there quick.
- Yes, Chef.
Like, how does a shrimp hush puppy measure up to a lamb lollipop? Milly, you got to sell it, so get out there and talk to these guests.
To a great meal.
Enjoy.
The guests can now sample each chef's color-coded dish Chicken skewers.
And while the food should speak for itself Good morning, everyone.
The chefs have the opportunity to help sell their creations to these distinguished diners.
My name is T.
Ah, I love seafood.
Lobster's just elegant.
I put out the, ah, cajun shrimp hush puppy - with the remoulade.
- All right.
I'm a French chef, so I studied French Southern cuisine.
I love talking to the people.
Whatever Milly cooks is good, so I didn't even need to give 'em a shovel, and they was digging me.
I'm Michelle, I did the pork and beef meatballs, spicy marinara, and then fresh mozzarella.
_ Thank you.
Vote for me.
I'm Michelle, don't forget.
While four of the chefs are doing their best to impress Hopefully, it's the most delicious one bite you've ever had.
One chef is a little bit lost for words.
It's a it's, like, a, um, barbecue kind of lamb.
I'm not huge on being in the dining room.
How did you guys like the lamb? - I liked it.
- The flavor's amazing.
Okay.
Thank you for the feedback.
_ Slightly under-seasoned? Okay.
Kill me.
Yeah, you're not gonna hurt my feelings.
Thank you, good, awesome.
Now that everything has been sampled Nick, red.
Well, don't forget, yellow.
Michelle.
And every chef has worked the room - It's a tough one to decide, this.
- It was.
It's time for the guests to rank each dish from best to worst.
Favorites? _ The chicken skewers had the most flavor out of all of them.
So far so good? - Good.
- Excellent.
My favorite was the, ah, hush puppy.
Where are you going? Psst, give me a little insight.
I'd say the lobster.
Lobster so far? Asian shrimp - the hush puppies.
I loved it.
- Ah, hush puppies, interesting.
- Meatballs were outstanding? - Yes.
Wow, okay, plates everywhere.
That's a great sign, right? Yup.
Nice.
Thank you so much for all your votes.
I've gone through all these cards.
The dish at the bottom, that only 3% ranked as their favorite belongs to T.
Man, 3%.
Embarrassing.
I am devastated.
The winner of today's challenge dominated the competition.
In fact, 55% of you said that this dish was your favorite, and that dish belongs to After starting their day to the sounds of an orchestra From the UCLA Herb Alpert School of Music.
We are truly honored.
The final five chefs were tasked with composing a delicious dish for the symphony goers Finesse, yes? Ah.
And with Tâs lobster dish receiving the fewest votes from the guests Embarrassing.
The chefs await the announcement of the winning dish.
and that dish belongs to Milly.
Yes! Oh.
Congratulations.
Thank y'all.
Thank y'all, thank y'all.
Yes! Oh, it felt great to prove myself as a individual.
I can't believe it right now.
Dang.
Thank y'all.
I appreciate it.
A dominating dish.
Great job.
Thank you, Chef.
Second place, with 18%, was Meghan.
Ugh! Seriously? Another punishment.
I think that's nine punishments in a row now.
- Milly.
- Yeah? Your small plate has earned you a big reward.
It will begin with a truly unique perspective of Los Angeles, where everything will appear somewhat small.
Because you'll be looking down from high above while enjoying your very own private helicopter tour.
What? Oh, my God! Oh, man.
Wow.
This phenomenal experience is one that you should not spend alone.
You may choose one other chef to join you.
You can pick anyone you want.
I gotta take T.
- T? - Yeah.
- Wow.
- I gotta take T.
Milly and T, ah, get out of here, because your helicopter ah, is about to take off.
Ah, good job, well done.
Shout out to Milly! - Flying in that 'copter! - Helicopter.
Yo, we talked about this.
This is one reward I'm definitely gonna enjoy.
Helicopter ride with Milly? Pssht.
Out of pocket.
- Yo, thank you, man, thank you.
- You already know.
Wow, right.
You're in for a miserable day.
Mm.
Oy vey.
We received a huge shipment of peppercorns.
Oh, no.
Typically, our shipments of peppercorns come separated white peppercorns, black peppercorns, and pink peppercorns, but last night's shipment came mixed.
That's the problem.
I'd like the three of you to separate the peppercorns, and, ah, I'd like to see them ground by hand with a pestle and mortar.
We're gonna be sneezing a lot today.
Head upstairs and your sous chef will call you when he's ready.
Thank you.
This is my ninth [Bleep.]
punishment, and it would have been nice to go on a helicopter ride.
Man, I want to go on a helicopter ride.
At this point, I just want to get the hell out of Hell's Kitchen.
I thought he was gonna pick you 'cause you got second place.
- That's the logical thing.
- And also because you haven't been out.
- Congratulations.
- Thank you, thank you.
Oh, man, I'm too happy right now.
I've never been on a helicopter before, T ain't never been on a helicopter before.
_ T, get ready.
Brace yourself.
_ _ _ _ _ _ No, not at all.
_ I'm sitting here, you know, I'm viewing L.
A.
, like, celebrity status.
_ I can't believe it.
This is so cool.
_ _ _ _ It's a lot of [Bleep.]
peppercorns.
This is horrible.
Separating these peppercorns has got to be one of the biggest pains in the ass that I've ever experienced.
This [Bleep.]
sucks.
I just want to get the job done.
Ugh, smell that.
It gives me a [Bleep.]
headache.
My fingers are big, and they keep crushing the [Bleep.]
pepper I don't know, it's hard.
I'm hungry.
Oy [Bleep.]
Vey.
Nick just irritates the [Bleep.]
out of me.
He's driving me nuts.
Ugh! Oh, my God.
Rough.
All right, start setting up the stations.
- Okay.
- Okay.
Ugh! Hey, guys.
Hi, guys.
How was the helicopter? - Oh, it was crazy.
- Oh, it was adventurous.
It was scary? - Yes.
- Oh, yeah, hell, yeah.
Not cool.
I took second place, and I think Milly should have picked me.
Glad you guys had fun.
This all the all the eggplants we have, Michelle? Yes, that's every single piece of eggplant we have.
All right.
I'm going to run to the restroom real fast.
What is that smell? Ugh! [Bleep.]
! Whoa.
Help? Help? Oh, my God.
Rrr! Help? Ugh! Oh, [Bleep.]
! I'm going to run to the restroom real fast.
As the chefs prepare for tonight's dinner service What is that smell? Oh, my God.
A fire on the flat top - Aah! - [Bleep.]
! Michelle! - Chef said to let it burn off this side.
- Okay.
Already has things heating up in the kitchen.
I think Michelle forgot it.
Idiot.
Um, your beurre monté spilled over and started a fire.
Oh, my God! You forgot the beurre monté on the stove.
Holy [Bleep.]
.
Sometimes, I think Michelle is kind of scatterbrained, and it's just ridiculous at this point.
Girl, come on.
My bad.
Hi, guys.
Hey, Chef.
Line up, please, guys.
- Yes, Chef.
- Quick.
Come on, guys.
Chef Andi and James, tonight, I'd like you both to take the night off.
- What? - Nice.
Yeah, yeah, no, no, seriously.
It'd be nice for us to spoil you for once.
Okay.
Because I've arranged for both of you to actually dine at Hell's Kitchen.
Sounds good.
- Yeah? - Sounds good.
Thank you, Chef.
Go home, get showered.
Bye.
See ya.
Good luck.
Now, tonight, for the first time, each one of you will perform as the Hell's Kitchen Sous Chef.
- My sous chef tonight.
- What? Ha ha ha.
You'll each start at your assigned stations, and then I'll call upon one of you at a time to work with me.
And then, we'll rotate throughout the evening.
- Is that clear? - Yes, Chef.
We're opening in just under ten minutes.
Good luck.
Thank you, Chef.
Whoo! - Okay, Marino.
- Yes, Chef? Open Hell's Kitchen, please.
- Let's go.
- Good.
Thank you, Chef.
The dining room is once again quickly filling up with V.
I.
P.
s and celebrities excited for a night in Hell's Kitchen.
Oh, it is beautiful.
I love how you can really see into the kitchen.
- Yeah.
- It's really cool.
- Yeah, cheers.
- Hallelujah.
But things are a little different tonight, as sous chefs Andi and James are in the dining room.
This is nice.
I'm not used to this at all.
This is weird.
And in the kitchen Check everything, guys, yes? Yes, Chef.
Everything.
Each of the final five chefs will take a turn as sous chef working alongside Chef Ramsay at the pass.
Milly, come here, you.
Yes, Chef? You're on the hot plate as my sous chef.
No more little whisper voice.
I need to hear.
You're first, let's go.
Working as Chef Ramsay's sous chef tonight, I got to be on my game, because if any food comes back, he gonna know it came through my hands.
Four covers, table 22: Two risotto, two Caesar.
Entrée: Two halibut, two salmon.
Yes, Chef.
Everybody, Milly is the sous chef.
Yes? Yes, Chef! I think Milly is a good competitor, but I've never seen him work as a sous chef, so I don't know really what to expect.
Right now, I need two scallops, two tunas, and two risottos.
- Meg, you got the two tunas right there? - Yes.
And ready on go? How long on two scallops? I can walk in ten seconds.
I feel like our team is pretty solid.
Like, now that we don't have to worry about Josh being in my [Bleep.]
way all night.
Walking two scallops now! Behind.
I got the, ah Scallops.
Check they're cooked nicely.
- Chef.
- Yeah? _ Good.
You're absolutely right.
Ah, young lady.
- Yes, Chef? - Come here.
You're off your game tonight.
Yeah.
Yeah, big huff, puff.
Look, cooked beautifully, and look underneath.
[Bleep.]
scallops are raw.
Come on, please, Michelle.
- Yes, Chef.
- Unbelievable.
What a way to start off dinner service.
[Bleep.]
me, man.
We're the final five.
It's unacceptable.
How's that refire, Michelle? How long on the two scallops, Michelle? You got plates dying in the window on 'em.
Give me 45 seconds! Heard, 45 seconds.
I'm counting.
Come on, Michelle, you got to be fast and you got to be a beast.
Get it together.
I need the scallops bad.
Here, pass this one.
Scallops? Looks nice, that.
With Michelle's refired scallops now cooked to perfection Service, please.
A confident Milly Two lobster tails, two scallops, right now.
Heard! Is helping Chef Ramsay send plate after plate of well executed appetizers to the dining room.
Good job, Milly.
He's actually the underdog coming up.
Bringing his turn working the pass to an end.
Great job.
Strong, vocal, and great attention to detail.
- Yes, Chef.
- Now, - take over the fish, please.
- Heard that.
- We're down to two halibut, two salmon.
- Heard.
- Michelle? - Yes, Chef? Pass over the section.
Let's go.
Expo-ing is a dream of mine.
I love doing it.
Yeah, you'll drive the tickets, yes? - Yes, Chef.
- Drive.
I don't always get to be heard.
Tonight, I am for sure, - Milly? - Yes? Those four scallop are two two-tops, okay? - Heard that.
- Pick it up.
Meghan, you're working on two Caesar, two risotto.
How long do you have? I have one minute.
Perfect.
Push! Milly, how long do you need on two halibut, two salmon? Uh give me four minutes.
All right, come on, hurry up.
Milly, pick it up! Michelle's yelling, and, "Come on, guys, pick it up!" Come on, guys, pick it up! Milly, do you have your scallops? Yes, I heard you.
All right.
Come on, pick it up! She keeps saying, "Come on, guys, pick it up" over and over again.
Come on, guys, pick it up! Pick it up, guys! Come on, pick it up, guys! "Come on, guys, pick it up!" Pick it up, guys! Heard that.
Come on, hurry up! With Michelle's voice definitely being heard in the kitchen - Walking to the pass with two lobster.
- I'll take it.
Risottos walking to the pass.
Thank you.
The team is halfway through completing appetizers.
Let's go.
Service, please, table one.
And Chef Ramsay's about to begin firing entrées as well.
Six covers, table 20.
Entrée: Two halibut, two chicken, two Wellington.
Yes, Chef.
I'm still waiting on two scallop, yes? Where the backup scallops at, Michelle? Check in that cooler right there.
I take over the station from Michelle.
She didn't let me know where any of the backups was, or anything like that.
Milly, do you have your lobster tails? Heard, one minute on lobster tails.
- I got you, Milly, I got you.
- Where the [Bleep.]
lobster tails at? Where are the lobster t? It ain't easy jumping on somebody's station when they already was working things.
I don't know what's going on.
Milly, we're doing appetizers, entrées.
We can't slow it down now.
Yes, Chef.
And I'm in the weeds because, you know, I'm trying to get these apps out, I'm trying to get these entrées out.
I needed everything all at one time.
Well, you can't cook everything all at one time.
Meghan, do you have the scallops/hal - working for two, please? - Yes.
Thank you.
- Thank you.
- Thank you, Meghan.
Let's go.
Milly, I'm walking garnish to the pass.
Chef, this is this is hot, please, Chef, right here.
Good.
Thank you.
Milly! They're out of the pan, the scallops, right? Yes, Chef.
- Milly, please? - Yes, Chef.
Milly, pick it up! Here I come right now.
Here you go.
There's no sear on the bottom.
[Bleep.]
raw.
Milly! Behind you.
Milly, still it needs a little bit longer.
- Feel right here, see? - Heard.
Heard that.
I'm getting frustrated, but I can't make no excuses right now.
I just got to keep going, keep going, keep going.
- Here you go, here's the other scallop.
- Thank you.
Thank you.
They're good? Yes, Chef, looks good.
With Milly's scallops now meeting Sous Chef Michelle's standards Here you go, two scallops.
The kitchen is back in the groove again.
Okay, Michelle, well done.
Last table, yeah? After that, you're going on to the appetizers.
Thank you, Chef.
- Meghan? - Yes.
Swap over with Michelle, please.
Let's go.
The sous chef does have a very high pressure job in the kitchen.
We're going there, two halibut, two chicken, two Wellington? - Ah, yes? - Yes, Chef.
Oh, here we go.
Meghan's running the pass.
I bet you she'll be good.
I'm used to running a pass, so, you know, this is not going to be completely new territory for me.
I know that I can do this.
Walking Wellingtons.
Two wellies.
- Thank you, two welly.
- Yup.
Whoa.
Look.
Dry and Yeah, I mean.
That's just [Bleep.]
.
- Nick? - Yes, Chef? Wellington's overcooked.
- Come on, look, look.
- Yes, Chef.
I got look at me, I got one cooked beautifully, one overcooked.
Uh, grab one more.
I'll grab one more.
- Come on then, Nick.
- Right now.
Yes, Chef.
Sorry about that.
Nick, you got a welly? Right now, yup.
I made a mistake, but I never give up.
I'm not gonna give up on the team and I'm not giving up on myself.
Let's go.
- Right now.
- Come on, guys, please.
Meghan.
Thank you.
Good.
With Nick quickly delivering an acceptable Wellington Good.
Service, please.
Entrées are once again making their way out to the dining room This is a winner.
But back in the kitchen Two scallops, one risotto.
Chef Ramsay is waiting on Milly's scallops to complete an appetizer order.
Thank you.
Scallops.
Stop.
They're not even drained.
What the [Bleep.]
is he doing? Milly! - Chef? - Come on.
Come on, come on, come on.
I just want two stunning portions of scallops, okay? Milly, this is ridiculous.
You are taking in water, fast.
Milly, you have two fresh scallops fired for me, yes? Meghan, I'll be up there in one minute, okay? Thank you, one minute.
It definitely is disappointing for Chef Ramsay to see me going down in the weeds.
Scallops.
Right now.
But I got to fight as hard as I can.
I can't make no excuses right now, because it's time to cook food.
Scallops, Milly? Yeah, heard.
- Two scallops.
- Yeah.
Thank you.
We stop now.
It's where we stop.
No, we just stop.
Oh, wow.
Wait, stop.
Stop! Hey, hey, seriously, what the [Bleep.]
is going on? What is this? He does not looked happy right now.
He's pissed.
Hey, hey! All of you, come here.
Ooh.
It's an hour into dinner service Stop! And on a night when the black team is taking turns as Chef Ramsay's sous chef What the [Bleep.]
is going on? What is this? Milly's current failure on scallops has the kitchen grinding to a halt and Chef Ramsay completely frustrated.
Hey, hey! All of you, come here.
Ooh.
Come in.
Come in, come in.
Come on, Nick! Come in.
Is that good enough? No, Chef.
- Is that good enough? - No, Chef.
No, Chef.
My big question is, can we get this back together? Yes, Chef! - Let's go! - Yes, Chef.
I feel like I'm cooking with amateurs.
These are not black jacket mistakes.
These things should not be happening.
Meghan, swap places with T, please.
Meghan, here go your creamed Greens.
Here we go.
Stepping up as Chef Ramsay's sous chef is a huge opportunity.
I have to be flawless.
Right, T, let's go.
- On the hot plate, let's go.
- Milly, how long? Two scallops, please.
Uh I need those scallops, Milly, I need those scallops.
I got two scallops right now, T.
Come on, Milly, get it together.
Good.
Nice.
That's it right there.
I don't want that people that's in the kitchen with me to, you know, get jammed up by the mistakes that I made.
So I'm not sending out any food unless it's great.
Go.
Go, go, go, let's go.
With good friend T now working the pass, Milly finally pulls it together on the fish station.
- Nick? - Yes, Chef? Two chicken, four Wellington.
Two chicken, four Wellington.
Yes, Chef.
And now, all eyes are on Nick to deliver on the meat station.
Slicing right now.
At this stage of the competition it's make-it-or-break-it time, and if you don't perform to the best of your ability, you're screwed.
I have to be spot on.
Chef, it's raw.
Yeah.
Hey, it's like a traffic light.
So that's raw.
Come on, Nick, get it together.
Nick, how long on wellies? Talk to me on wellies, Nick.
Hey, you, you're not even [Bleep.]
calling anything back.
- Yes, Chef.
- I'm not gonna ask you ever again because you're not even - it's not even happening now.
- Yes, Chef.
- It's, like, dead on arrival.
- Yes, Chef.
You have to humble enough to realize you made a mistake.
T, I need 30 seconds on that welly.
Heard, 30 seconds.
Bounce back, fix it, and go from there.
Right here, Chef.
Nick has finally delivered his Wellington.
Send that table, please.
Good, well done.
_ And now, Chef Ramsay is looking for Salmon, Wellington, two lamb.
Heard.
One salmon, one Wellington, two lamb.
I've called it out four times But with Nick just getting over a crisis on the meat station Okay, T, swap places with Nick, please.
All right.
Chef Ramsay decides to send T in to take over.
Come on, Nick! Yes, Chef! And bring Nick up to the pass for his turn as sous chef.
Nick, where are the two lambs? What? Where are the two lambs? Two lambs? I don't have lambs working.
Huh? I don't have any working.
The next ticket has two lambs on it.
- Okay, well, get a pan on it.
- You got no lambs at all? All right, [Bleep.]
it.
It's okay, it's okay.
I got it.
- Nick? - Yes, Chef? Nick? So now, we're going here with seven Wellington, two lamb, followed by three Wellington, one salmon, - followed by two Wellington, yes? - Yes, Chef.
Let's go.
Pick it up, Nick, please, yeah? Yes, Chef.
T, how long on the lamb, real talk? Are you kidding me? You tell me how long.
I need to sear the [Bleep.]
lambs, I need six minutes in the oven, I need to pull it out and crust it, and I need another six minutes, so it's gonna be about 13 or 14 minutes on lambs, Nick.
Can you go in 12? Hold on, hold on, hold on, stop, stop, stop, stop.
This lamb wasn't started, Chef.
I didn't hear her call.
What? Don't say you didn't hear it.
I just called the "all day" for you when I was at the pass.
One salmon, one Wellington, two lambs.
I've called it out four times.
I didn't hear the call, Chef.
I didn't call it back, I didn't hear it.
Take the ticket to the dining room and explain to Marino what the [Bleep.]
you've done! Yes.
Oh, [Bleep.]
.
It's gonna be about 12 minutes on this ticket.
Table two.
You have to come up.
- Yeah.
- Let's go.
Oh, [Bleep.]
, he sent Nick out.
I knew Nick was gonna have a problem on meat tonight.
Hi, guys, we're gonna be about 12 minutes on the two lamb, and that's entirely my fault.
I wanted to come over and apologize to you guys.
_ I'm mortified, I mean, going into the dining room, having to talk to the guests is is definitely one of my most embarrassing moments.
Soon as possible, thank you.
As the hungry diners wait for their lamb Lot of intense stuff happening over there.
T is doing her best to get through the meat mess she inherited from Nick.
Can we get three Wellington, one salmon? - Three wellies, one salmon, all day.
- Three wellies, and one s - Do you have wellies in the oven? - Here's three wellies right here.
No, these are the three right here, one, two, three.
There's [Bleep.]
four.
It's really a debacle on meat.
There are Wellingtons cooked, Wellingtons cut, Wellingtons raw.
I have to laugh to keep from crying.
- How is that one, okay? - No, Nick.
- It's under, right? - Nick? Yes, Chef? As a sous chef in the kitchen, where are you? Right here, chef.
Nick, I don't know how you got so far into the [Bleep.]
show nightmare, but you are drowning.
- So T? - Yes, Chef? How many Wellingtons do you have ready? Chef, I have no Wellingtons - ready right now.
- No Wellingtons ready? I need to put 'em in the oven for at least about four more minutes, Chef.
Why are they all sliced? - Who sliced them all? - I sliced them because when garnish was off, I got off and I sliced, and then they said they weren't ready.
What? But you don't slice until what is in the window? The garnish is in the window.
Damn, Nick is going down in flames at the pass because he just left his [Bleep.]
meat station in disarray.
Like, come on.
That's a no-no in the kitchen.
I've got six all day.
- Chef, I do not have six.
- How many do you have now? There's there's only one Wellington.
Okay, we'll need to grab more.
Where can I grab more Wellington, Chef? We can't just [Bleep.]
wave a magic wand.
I mean, seriously, do I look like [Bleep.]
David Copperfield? - What can I do? - No, Chef.
That was it, we have no more Wellington.
It's two hours into dinner service, and while Nick is taking his turn at the pass Chef, I have no Wellingtons ready - right now.
- No Wellingtons ready? Why are they all sliced? Who sliced them all? I sliced, and then they said they weren't ready.
What? His previous mistakes on the meat station There's only one Wellington.
Okay, we'll need to grab more.
Have left Chef Ramsay with a real dilemma.
We can't just [Bleep.]
wave a magic wand.
I mean, seriously, do I look like [Bleep.]
David Copperfield? - What can I do? - No, Chef.
That was it, we have no more Wellington.
I'm really disappointed in myself because I [Bleep.]
up on meat a lot, but no matter what, I'm not gonna give up.
We haven't got the last three Wellington.
We're we're short on two.
Number 20 two or three? Just two, Chef, sorry.
Table 40.
Can you recommend a salmon or a halibut to apologize? - Absolutely.
- Otherwise, they'll be waiting - 35 minutes.
- I go right now.
Thank you, Marino.
While Marino tries to smooth things over in the dining room Unfortunately, the kitchen run out of your two Wellington.
We can do some salmon, if you like it.
- Okay? - Okay.
Okay, thank you so much, and I apologize for it.
In the kitchen Can you go one welly? I need one welly to sell.
I'll sell you this one right now.
Nick tries to energize the rest of the black team.
Milly, how long on those two salmon? Milly, how long, two salmon? It's just all gone quiet! Come on, guys, keep talking, keep talking.
Does anyone care anymore? Yes, Chef.
What's done is done.
I mean, as long as you can finish strong, that's what's important, and that's what I'm gonna do.
Milly, how long doing the two order fire salmons? I got 'em coming right now.
Okay.
- You got Wellington - Yes.
I got sauce right here.
Wellington, sauce.
Thanks, guys.
Right behind.
Show 'em Nick, come on, they've been waiting so long.
- So long.
- Yes, Chef.
So [Bleep.]
long.
With the team now delivering perfect entrées to the pass Last table, yeah? You know where you're going, yes? The final orders have made their way to appreciative diners.
- I'm glad we waited.
- I don't know if it was worth an eight hour wait.
Alright, here's the good news your jobs are safe.
- Thank you.
- Yeah? Let's make one thing clear.
Tonight was not the service I was expecting it to be.
We limped across the finish line.
Go back to the dorm and come to a consensus on the two nominees up for elimination.
Get out of here.
At this point, you're only as good as your last meal.
No one in this competition is untouchable.
No one is safe in Hell's Kitchen.
The thing is, who made the most mistakes? I don't think anyone did an amazing job tonight.
You want to start off the voting, Meghan? I'm gonna have to go with Nick.
I haven't thought about my other one yet.
I gotta think.
So my two votes are for Milly and Michelle.
I gotta go with Michelle and Nick.
Why are you voting for me? Because I gotta vote two people.
I'm not gonna vote for myself.
I'm not saying you did anything wrong.
That's just the process of elimination right now.
Process of elimination.
Okay, so Michelle, who are your two votes for? We can argue all [Bleep.]
night.
I'm not really interested in doing that.
I'm not interested in going out.
I'm not either.
Milly and Nick.
T, do you know? My first vote is gonna go to you.
My second vote goes to Michelle.
Okay, so I'm going up, obviously.
Do you know who your second person is, Meghan? I'm not gonna vote for Milly, so T doesn't have any, so process of elimination.
- So you're voting for me? - So you're voting for Michelle? I mean, just look at her and tell her.
I had the balls to look at everyone in the face and tell 'em.
Don't tell me I don't have [Bleep.]
balls, please.
Just look at her and tell her.
Put the [Bleep.]
pieces together.
He voted for me for process of elimination, and so are you.
So I get two votes because of process of elimination, because you guys don't want to vote for certain people? She doesn't need to explain - why she's voting.
- Yeah, I don't need to explain anything.
This is [Bleep.]
.
I know I bring it more than anyone else here.
This is just a popularity contest, but I have confidence in myself, and at the end of the day, it's Chef Ramsay's decision that matters, not my teammates'.
I don't think I deserve to go up for elimination tonight.
Either way, I don't vote for you, right? I vote for T.
I'm not voting for Milly.
Milly had a bad service tonight, but I don't want to vote for Milly, 'cause I think Milly is a rock star, and Michelle is really hard to work with.
So obviously, I'm going up.
Meghan, the black jackets' first nominee and why? Our first nominee is Nick.
Tonight's service was a little bit of a debacle.
Things were undercooked, things were not cooked, period.
Who was the second nominee, and why? The second nominee was Michelle.
What? Can you speak up? Am I hearing right? Say that again.
The second nominee was Michelle.
Michelle.
Why? Um, she doesn't communicate well with other people.
Unless all of you were witnessing a different service in a different kitchen, I find that completely bizarre.
It's ridiculous.
And it reflects very negatively on all of you.
I'm really surprised and disappointed.
So that's why I'm not accepting that [Bleep.]
.
What? After a very difficult dinner service, the black team had to nominate two chefs for elimination.
They chose Nick and Michelle.
What? But Chef Ramsay had another idea.
Unless all of you were witnessing a different service in a different kitchen, I find that completely bizarre.
It's ridiculous.
And it reflects very negatively on all of you.
I'm really surprised and disappointed.
So that's why I'm not accepting that [Bleep.]
.
What? There were two major problems tonight on service.
One, yes, was on the meat, and the second one was on the fish.
Nick and Milly, step forward.
Nick.
Why should you stay in Hell's Kitchen? Every day, I'm learning.
Every day, I'm growing.
I think I'm the best leader here and have the best vocal abilities to be your Head Chef.
You need someone that's modest and humble enough to admit their mistakes, yet fight back and come back two times as strong.
I'm confident in myself now, and I have the skills and I have the ability.
Milly.
Why do you think you should stay in Hell's Kitchen? I got a full understanding on everything that goes on in the kitchen, and my team know that I'd die on the line for them, so that's why they'd die on the line for me.
Where's that passion when you get in the weeds? Where is that fight where you turn things around? I kept fighting back and I never stopped cooking.
I just needed a little help, and I thank my team tonight, you know, for coming over there to help me.
My decision is Nick.
Your time is done in Hell's Kitchen.
Honestly, a mistake like tonight, where we can't retrieve the energy, where we can't bounce back, is unacceptable.
Thank you for being a strong competitor.
- Keep your head up high.
- Thank you.
It's been an honor.
From day one, I definitely was an underdog.
I was so nervous.
- Nick! - Yes, Chef? It's [Bleep.]
raw! But you have to stick up for yourself, because if you don't, people are gonna walk all over you.
Nick, he's a Suzie homemaker.
You're a dick.
You don't have the balls to take over.
- Josh.
- And if you think you can run stop [Bleep.]
talking over me, Josh! You're a [Bleep.]
dick! I knew I would make mistakes, 'cause I know I'm not perfect.
Who donkey-ed that? I sliced the lamb first, chef.
Raw, white fat.
Lettuce? Bye-bye, Randy.
But you have to grow, and you have to be willing to learn and bounce back.
The winner, congratulations, Michelle and Nick.
Yes! The rewards were amazing.
Whoo! - Yes.
- Love that.
It was always something new and definitely exciting.
What are the chances that you would be here? What's the chance that we'd see one of you girlfriends? Exactly, cheers! Cheers to that.
I'm the king of the world! Stress, pressure, it's not so nerve-wracking once you gain confidence.
I want all of you to look after this.
- Congratulations.
- Thank you so much.
- Well done.
- Thank you, Chef.
It was really cool to kind of just be myself and get as far as I did.
I don't think the worst chef left tonight.
I think that I was outperformed tonight.
There are just four of you left.
The competition is still wide open.
Get out of here.
Thank you, Chef Ramsay, for the vindication tonight.
I've always been a fighter, and my teammates should definitely think twice before nominating me again.
The blood, the sweat, the tears.
Final four.
I'm gonna prove that I can rise to the occasion.
You can drop mic on that.
I'm the last man standing? Come on.
It's gon' be crazy fighting against these girls.
I love women, so I don't want to go too hard, but I'ma have to.
Having the remaining black jackets work as my sous chefs was an eye-opening experience.
Unfortunately for Nick, it helped me see he's not the leader I'm looking for.
Next time, on Hell's Kitchen - Top four, cheers.
- Cheers.
With the final four so close to their goal No one's gonna beat me.
T, whatever.
Will the chefs turn on each other? - Stop, you happy with that? - Yes, yes.
Yeah, it's a sea bass.
[Bleep.]
Hey! For a place in the final two? I don't know whether you're trying to sabotage her.
It's like you don't [Bleep.]
care.
Mwah-ha-ha-ha-ha! And when chef Ramsay surprises everyone This chef made his mark in Texas.
With a special guest that no one sees coming.
We are gonna give him one memorable evening.
- Ooh.
- How far will Michelle go This is my type of challenge.
They're not as adventurous as I am.
To make a good impression? Wow.
Seriously? Do you know him? Oh, my God! It's all next time Am I gonna have to make out with the next person coming out the door? On a surprisingly sexy episode Ooh.
I can't even breathe right now.
of Hell's Kitchen.