Hell's Kitchen (2005) s07e07 Episode Script

(Male announcer) Previously on Hell's Kitchen We've lost too [bleep.]
much.
Stop talking about what we did, just what we're doing.
(Announcer) in fighting on the red team Drop your pasta.
I don't need ten minutes to heat up pasta.
If they all left me the [bleep.]
alone, I'd be fine.
(Announcer) gave the blue team their third consecutive challenge victory.
Congratulations.
Well done.
It felt great.
We can not lose.
(Announcer) And once again the red team was demoralized.
We lost again.
I can't take it.
I really, really can't.
(Announcer) At dinner service Red team, it's [bleep.]
comeback night.
Let's go.
(Announcer) the red team was determined to bounce back.
Come on, guys! I'm not gonna lose this! (Announcer) But hope faded quickly when Siobhan was lost on appetizers.
- Who's cooking the spaghetti? - They are.
[bleep.]
No one told me I was cooking pasta on my side.
(Announcer) Fran was clueless on fish.
They're overcooked, Fran! It's a disaster! (Announcer) And Scott was a mess on meat.
(Gordon) It's not even cooked.
It's not even pink.
- Are you color-blind? - No, Chef.
(Announcer) And Chef Ramsay took drastic action [bleep.]
off, all of you! Get out! I'm sick of this [bleep.]
! (Announcer) On the blue side Why are you putting more rice in there? (Announcer) Salvatore broke a golden rule.
No, no, no.
Working with a cook that tells lies is worse than working with a chef that can't cook! (Announcer) But under the leadership of Benjamin How are we looking on the chicken? Fourty-five seconds.
(Announcer) the blue team had a successful service.
Clear down, guys, yeah? (Announcer) The red team had to nominate two of their own for elimination.
I don't know what the [bleep.]
is going on with the red team.
I had it.
(Announcer) And they chose - Scott, Chef.
(Announcer) And I believe I'm the second nominee.
But I think Siobhan should be the second nominee.
Step forward with Siobhan.
(Announcer) Chef Ramsay said good-bye to someone who never lived up to his resume.
Scott, give me your jacket.
Good night.
(Announcer) Chef Ramsay clearly had enough of Scott.
But he had a new assignment for Benjamin.
I am not finished.
Get in the red team.
[The Ohio players' "Fire".]
Fire.
Uh, uh.
Fire.
Uh.
Woo woo woo woo.
The way you walk and talk really sets me off to a full alarm, child.
Yes, it does.
The way you squeeze and tease knocks me to my knees, 'cause I'm smokin', baby, baby.
Woo woo woo.
The way you push push lets me know that you're goo-oo-ood.
You're gonna get your wish.
Oh, no, fire.
What I said, child.
Ow.
Fire.
Fire.
Fire (announcer) And now the continuation of Hell's Kitchen.
You're in the red team.
- Yes, Chef.
- Okay? Get out.
I'm not too psyched about being a part of the red team.
They're so fragmented.
It's a [bleep.]
joke almost.
That's [bleep.]
up, man.
I don't wanna let you go.
Ben is a talented guy.
We love him.
We hate that he's leaving.
But we're gonna still handle our business.
Sorry, Ben.
[sighs.]
He's just[sighs.]
[bleep.]
them.
Benjamin's not happy, 'cause he probably think we're a bunch of [bleep.]
anyway on the red team.
Maybe I'll die before next service.
Don't be so [bleep.]
negative.
Now we're a team, so don't be a [bleep.]
about it.
I'm gonna go hang myself.
Let me get the noose.
(Announcer) A new day in Hell's Kitchen means a new challenge for the chefs.
And Chef Ramsay is already in the dining room waiting to deliver some big news.
For our next dinner service, Hell's Kitchen is gonna be holding a very special event a fiftieth wedding anniversary.
That deserves a celebration, yes? (All) Yes, Chef.
Good, 'cause I'd like you all to meet the golden couple, Sal and Marcy Locacia.
Wow.
Fifty years.
Welcome.
Congratulations.
Mwah, hey.
- So how are you? - Fine.
I'm gonna be almost twenty years married.
And to have fifty years of your life with one person, that is an accomplishment of a lifetime.
The big question that we're dying to find out was it love at first sight? - No.
- Not exactly.
[laughter.]
First date? Met at the, uh, dance Country Western Dance Hall.
I wanted to dance with him, so I went up and I asked him to dance.
- You asked him to dance? - Yes.
A woman who knows what she wants.
Absolutely.
I just wanted to, like, pinch them.
I don't know, babies and old people, they're the cutest thing.
I asked you kindly both to bring the menu from the wedding reception.
- Yes, I have it here.
- Lovely.
Wonderful.
Now listen up, because for today's challenge we are gonna be updating this menu.
Chicken Kiev, Steak Diane, and Trout Almondine.
- Are you ready? (All) Yes, Chef.
Thirty minutes from now.
Go, go, go, let's plan.
Plan, plan, plan.
(Announcer) For this challenge the chefs must update three classic dishes that the anniversary couple served at their wedding reception fifty years ago.
I'll do the trout.
This is a one person thing.
- Is that okay? - Yeah.
- Who's working on the chicken? - We are.
And you guys are gonna work on the steak? What is a Steak Diane? Honestly, I had no idea what a Steak Diane is.
Good flambé on that.
(Announcer) By having the chefs put a modern spin on these traditional entrees I can't blow this out.
(Announcer) Chef Ramsay is testing their ability to be creative and innovative.
[blowing.]
Then we're gonna work on the chicken together.
The trout, I'll do the whole dish.
I'm gonna pan-sear the trout.
Almond streusel.
I'm gonna make a lemon butter.
Now that Ben's on the red team, it's an opportunity for me to take control.
I feel like it's his team versus my team.
- Jay.
- Yes? With the chicken, we do these nice little meatballs, of chicken.
It's fine, but make it good, dude.
You gotta make it awesome, you know? He's gonna make some meatballs? Salvatore, when he came up with it on his own to make the meatballs, I just got worried the Chicken Kiev was not going to be what Chef Ramsay was looking for.
Just make it the best meatball you ever made in your life.
Good job, guys.
How you guys feel on the chicken? We probably have five minutes.
How are we looking on steak, guys? Steak is right here, resting.
Resting? Awesome.
We got the brandy sauce going.
Benjamin was definitely our leader.
And it wasn't, like, chaos like it normally is in our kitchen.
There was, like, this calmness.
Taste this.
I'm gonna put a little bit more roasted garlic in it.
- That tastes delicious.
- Great.
We were all working as fast as we could, but, like, tranquil.
We're just waiting on chicken cooking.
I think we're good on the chicken.
I'm feeling a lot better about the red team.
I think it can be strong.
We need a time.
Two minutes to go.
Get 'em in the fryer.
- Give me two.
- Come on.
Oh, [bleep.]
.
You can't serve raw chicken.
Let's get 'em cooked.
Salvatore dropped the ball a little bit once again.
He has the Midas Touch in the bad way.
Everything he sort of touches goes to [bleep.]
.
(Gordon) Okay, last minute.
Start plating up.
Everybody, I'm giving y'all y'all plates.
Come on, let's go.
You can't serve raw chicken.
No, I'm not gonna serve raw chicken.
Come on, come on, come on.
Are you sure it's done? - No, Salvatore, that - Five - Four, three - Watch out.
- Two.
- Oh, my God.
One.
And stop.
(Announcer) With no time remaining, the dishes will now be tasted by the golden anniversary couple.
Did you use your time wisely? (All) Yes, Chef.
Are we gonna excite our guests? (All) Yes, Chef.
Let's try the Steak Diane, please.
(Announcer) First up are Nilka and Ed with their reinterpretations of Steak Diane.
Okay, Nilka.
We have crab and mushroom reduction in red wine chervil and parsley.
So you haven't been in tune with the classic? There's no cream.
There's no cognac.
There's no mustard.
Chef looked at my dish, he was like, "Um, what is that?" I was like [hums.]
Um, honestly, I'm not too familiar with the Steak Diane.
Sorry.
- How was that for you, my darling? - It's good.
Sal, how was that? It's fine.
But a little bit of taste of alcohol.
Okay, Ed.
What is that, please? This is the pan-seared filet.
We did a quenelle of mushrooms.
We made a crab cake with lobster crab.
So you've got elements of a Steak Diane there.
How was that one, darling? That's very good.
Lovely.
And the mushrooms on top? I don't care for the mushrooms.
Yeah, that's very good.
Marcy, the blue team or the red team? - Blue team.
- Blue team.
Sal? Same thing.
I like this one better.
Excellent.
Thank you.
Thank you very much.
One, nil to the blue.
Oh, God, here we go.
(Announcer) Next up, the Chicken Kiev.
Is it cooked? (Gordon) Here we go, Holli and Autumn.
Present the dishes, please.
Um, Autumn Wow.
There's two balls in there.
What is that? They're chicken meatballs.
When I saw the chicken balls, I almost laughed.
Like, what the [bleep.]
is that? It's an inside out Chicken Kiev.
Mm-hmm, and the idea of the balls, where did that come from? Mine, Chef.
[groans.]
Autumn, Salvatore, I've got one ball here slightly pink.
What were you thinking? My meatball was uncook.
Distastro.
That's what it [bleep.]
was.
A disastro.
Holli, explain your dish, please.
It's a panko-crusted chicken.
In the center, I have roasted garlic, lemon, and parsley butter.
- How's that for you, Marcy? - It's like I make at home.
Oh, wow.
Nice.
The red team or the blue team, which chicken, Sal, would you choose? I'd pick the red one.
The red team.
Marcy? - Red.
- Red.
Well done.
(Announcer) With the score tied, Jay or Ben's Trout Almondine will determine which team wins the challenge.
I think hands down my biggest competition definitely is Ben.
And it's him and I, you know, head to head.
So may the best chef win.
All right, Benjamin, please explain exactly what it is.
I have a puree of almonds, chanterelles, and a little bit of vanilla.
How's that, my darling? It's mild.
- Mild? - Mm-hmm.
Sal? How's that, Sal? It was good, very good.
All right, Jay, please explain.
It's a pan-seared golden trout with some lemon and some fennel leaves.
And then on top, I made an almond streusel.
Right.
You get to choose, the blue team or the red team? Blue team.
Blue team.
Thank you.
Sal? I like the other one.
You like the other one? [chuckles.]
So it's a tie.
I will break the tie.
(Announcer) Hell's Kitchen is hosting a fiftieth wedding anniversary.
And the chefs have been challenged to update the couple's original wedding menu.
It's very moist.
(Announcer) With the score tied and the couple's decision split on the Trout Almondine, it's up to Chef Ramsay to break the tie.
Sauce is delicious.
They're both very good dishes.
The difference is minimal.
Um The edge is in the red team.
- Thank you, Chef.
- Thank you.
Congratulations, red team.
Well done.
Oh, my God, we finally [bleep.]
won.
And alls it took was Benjamin to lead us.
Jay, nothing to be ashamed about.
Very good dish.
They were both great.
In my own head, it's sort of a tie.
Okay, red team, it's about time you won a challenge, right? (All) Yes, Chef.
You will be stepping back to the 1950s.
Lovely.
You're gonna have fun.
I love the '50s.
'50s my thing.
My dad was a big '50s guy.
I love '50s music.
I love dance '50s.
So I'm really excited.
Enjoy it.
You deserve it.
Well done.
Thank you, Chef.
Right, blue team, in honor of Sal and Marcy's fiftieth wedding anniversary, we're gonna be completely transforming this dining room.
I want balloons blown up, dance floor built, centerpieces on every table.
Let's do a wonderful three-tiered anniversary cake.
Yeah? It would be a disaster if I was to decorate.
I think this one sucks.
I'd rather be in the woods picking out trash.
Busy, busy, busy day.
Red team, well done.
Go upstairs, get changed.
See you outside in five minutes.
Yes, Chef.
I'm excited 'cause Ben is [bleep.]
dope.
- Good job.
- Good job.
It's like the NBA.
You know, we got Lebron James on our team.
Ah, thank you, Jesus.
Blue team, upstairs.
Yes, Chef.
Chicken meatball? I don't mind losing if we deserve to lose.
And unfortunately with Salvatore's dish, we deserved to lose this.
[sighs.]
When you say, "I'm gonna make a chicken meatball," we assume that you can make a chicken meatball.
Well, we lost.
Don't just think I did it, because we're a team, that's it.
It was a bowl of water with under-cooked meatballs.
What are you wearing, Fran? Ben going out with the red team for the first time, he's gonna be with four women.
Oh, he's definitely gonna be shaken up a bit.
That's a good bra.
This is a real good one.
Hello, hello.
Let's not waste any time here.
Let's start building the dance floor.
Do those ends got slip-ins? Huh? Putting together the dance floor is nothing I've ever done.
Find the Allen wrenches.
But Ed seemed to have done that a couple times.
Look, these gotta go on the outside.
That'll go over there.
Beautiful.
How do you know this? 'Cause I put the same one together at the country club I used to work at.
Don't put them on yet till the end.
Yeah, I wish you were this intense in the kitchen.
Now I'm gonna pop my collar.
Blue team, y'all better recognize the tables have turned.
Can we walk across the dance floor? And y'all gonna see how it feels to lose.
No, don't walk across the dance floor.
Get your ass out of the dance floor.
I'm gonna make sure it's steady.
[chuckles.]
Nilka, you dropped that.
Have fun with the wedding cake.
They win once, and all of a sudden they're [bleep.]
Michelin Star chefs.
Oh.
Oh, these are my favorite.
That's so awesome, a '55 and a '58 convertible.
I totally felt like I was back in the '50s.
I love it.
Oh, this is awesome.
Yee-haw.
- Sweet.
- Whoo! Oh, this is so fun.
(Benjamin) When I saw the girls in their little short skirts, I thought of my wife, and oh, my God, I'm gonna get in trouble today.
Yee-haw! Climb on in.
- Does everything work? - Oh, yeah.
Fran, you're married.
Let's go, come on.
Let's go get something to eat.
(Fran) You can smell the sundaes and the shakes and the burgers.
It was just like stepping right back into 1950.
It was great.
[laughs.]
It feels so good to be out.
We've just been locked up for so long.
Tell me about it.
[cheering.]
I'm excited.
Oh, great! Let's go, you gonna show me how to do this? I don't even know what I'm doing.
It was nice to be the only guy on the team, 'cause I got a lot of attention.
You guys keep bending over You think I was looking at their roller skates? Little more.
Little more.
You know, Jay, it's easiest if two people do 'em and pull it down, and it lays perfect.
I take pride in everything I do.
Bam, you open it up, and it's perfect.
Set all the reeds and then do all the flowers.
Then cut all the strings.
Then do the balloons.
Some of these things are very exacting, very detailed.
I'm gonna tie my end around all these balloons.
These are all gonna go in, and they'll be all perfect.
And I'm doing a good job at it.
They're all measured, and you just put the balloons on She [bleep.]
talks like nobody I've ever met in my life.
We don't have to worry about them not being perfect.
Almost ready to take my own life right now.
[laughs.]
Let's just make balloons.
Shut up! If all these are exactly the same, when you go to hang them, they all Jay! Jay, you want to help with the cake? Come on up.
I'm more of an astronaut than I am a pastry chef.
I couldn't be any further away from a pastry chef.
But I'll do whatever it takes to get away from Autumn and her mouth.
[High-pitched voice.]
Hello.
Hello.
We are doing a replica of the cake that they had when they originally first got married.
Right here, right? Nope, not happening.
Here you go, Jay.
- Jay, can you cut this in half? - I will cut it for you.
Yeah, that's the last thing I need is their wedding cake to look like the Leaning Tower of Pisa.
You know, I didn't even think twice about this, but now because you're freaking out it's making me freak out.
It's just me.
I think I'm gonna be drunk.
- Oh! - Oh, my God.
Thank you, Chef Ramsay.
Thank you.
I'm gonna drink.
Doesn't it feel good to win? Yes, yes.
You were a little nervous last night.
Are we a little better than you thought? You're much better than I thought.
Thank you.
After today, I feel closer with the whole team.
Here's to our new red kitchen.
If they get to know you as a leader, they can listen to what I have to say.
I don't have no room for dessert.
I just have room for more drinks.
All right, guys.
Oh, come on.
It is time for a hula hoop contest.
I'm a grown woman.
I couldn't hula hoop when I was a kid, and I damn sure can't hula hoop now.
We're gonna see who can hula hoop the longest.
All right, here we go.
Ahh! Because I have a really big butt, I thought that, like, the hula hoop would just kinda like, you know, hit it and bounce back up and keep going, and keep going.
Oh! Oh! No! I was wrong.
What the [bleep.]
, Siobhan? How do you do that? This is perfect.
Holy cow! I was a ballerina for most of my life.
I got this in the bag.
Oh, my God! I think we have a winner right here.
[cheers and applause.]
Oh, my God.
I'm really excited I won this trophy.
Gonna put it next to my other trophies from when I did dance competitions.
[applause.]
Beautiful, Jay.
Dude, this cake is gonna be sick.
I think we have a ton of work to do.
I mean, the cake alone is gonna take hours of work.
Let me show you the boxes now.
So I have one sample, which took me, like, ten minutes.
How many boxes am I doing? I don't have a feminine side.
But I'm gonna make it look nice.
It's gonna look like a girl did it.
- Still on your first one? - Yeah.
Do you see these big-ass hands? What do I look like, a bow-tying machine? [bleep.]
.
God, this is the work of the devil.
Whoo! [laughter.]
Jay, Jay, Jay.
Girls, booze, and garter belts.
Stay off my dance floor.
Maybe I should get my hula hoop out here.
[Imitating bird squawking.]
Oh, they have a lot of work to do.
Why are you guys cheering? You've lost so many competitions.
It's gonna start getting nasty from here on out.
Oh, my God, I want to win tomorrow so badly.
- So do I.
- Yep, exactly.
And hopefully they'll all have hangovers tomorrow.
That'll be awesome.
[snoring.]
(Announcer) After a day of fun and misery - Good morning, Chef.
- Good morning.
(Announcer) the red team and the blue team must prepare for tonight's special event a fiftieth wedding anniversary.
Aprons, guys.
(Announcer) The special menu consists of classic dishes from the couple's wedding reception along with Ben's challenge-winning Trout Almondine.
Could you all come together for a second? Yeah.
I think we should plan it out so we all know what we're doing.
It is such a comfort to have Ben in the kitchen.
We are going to do things like he told us because nothing has worked before.
If you put the bread crumbs on now, it's gonna brown before you cook the inside.
(Announcer) While Ben takes charge in the red kitchen, over on the other side Jay is assuming the role of leader on the blue team.
If you don't stir it, that will just - Keep breaking.
- Yeah.
Hey, you guys have an extra thermometer I could use? Yeah, take whatever you need.
Ben and I have this sort of like, you know, joking rivalry.
I love him, but I need to win service tonight.
[groans.]
I'm so pissed.
Why? I just cut myself.
It's pretty bad.
Oh, God.
Oh, ugh.
Yeah, it was icky.
I just hope that it's not really severe, that it'll clot and stop bleeding before service starts.
Ugh, [bleep.]
.
All right, there, Jay Jay? [bleep.]
! I haven't cut myself in, like, ten [bleep.]
tears, man.
It's deep.
When I first pulled it, I could see all the way in the finger.
Well, just keep pressure on it.
Yeah.
All right.
Jay, you okay? Ugh.
You all right? Jay? (announcer) As the teams hurry to prep for the fiftieth anniversary dinner service, - the slip of a knife - Ugh, [bleep.]
.
(Announcer) has Jay feeling woozy.
I just cut myself.
It's pretty bad.
Yeah.
We're worried about it, absolutely.
It's a very important service.
Don't want to lose anybody.
Jay, you okay? Ugh.
You all right? But Jay's a warrior.
He'll forget about it and throw a finger cot on, throw a glove on, whatever it may be.
You all right, Jay? Yeah, I'm fine.
(Announcer) The doors to Hell's Kitchen will open in less than an hour, and Chef Ramsay takes a minute to emphasize the importance of tonight's service.
Tonight is a night we cannot screw up, okay? Sal and Marcy's fiftieth wedding anniversary, yeah? They are depending on us, and we, as a team, are not gonna let them down.
Is that clear? (All) Yes, Chef.
Every Steak Diane tonight will be served tableside just like it was done back in the '50s.
Okay? (All) Yes, Chef.
Blue team, Ed, you're going in, yeah? Red team, Nilka, you're doing it.
Gladly.
Yeah, we're opening in half an hour, guys.
Get on your sections, yeah? (All) Yes, Chef.
Okay, how are you? - I'm good.
- Back in the restaurant.
I plan to redeem myself with you tonight.
- Good, good, good, good.
- How are you, Jean-Philippe? Yeah, good, thank you.
Well done with the restaurant.
(Announcer) For tonight's special event, the dining room and the menu aren't the only things with a new look.
I love this jacket on you.
It's amazing.
Stop it.
A special occasion.
(Gordon) Very nice, yeah.
Oh, cognac.
Oh, nice.
Just like that.
So what I did was no Steak Diane.
Yesterday I didn't know what the hell a Steak Diane was.
I love a challenge.
That's delicious.
(Announcer) With everything set for a night to remember, Chef Ramsay is ready for the celebration to begin.
All right, Jean-Philippe, let's go.
Open Hell's Kitchen, please.
(announcer) As the restaurant fills with family and friends, everyone is eager to welcome the special couple.
Our hosts are just about to arrive.
Let's go.
Good evening, ladies and gentlemen.
Please welcome the guests of honor, Mr.
and Mrs.
Locacia.
[cheers and applause.]
(Gordon) All right, guys, let's go.
(Announcer) For tonight's service, the teams will serve their entire side of the dining room one course at a time, starting with the guests of honor.
You won the challenge, so you'll be serving our hosts first, yes? Two Caesars, two mushrooms, one shrimp, one crab cake.
Let's go.
Yes, Chef.
You gonna get the salad for the crab? Salad for the crab, got it.
It's a complete honor to cook Sal and Marcy's dinner tonight.
I'm really keeping my fingers crossed.
We can't [bleep.]
it up.
It has to be perfect.
Where's the three Caesar? Come on! Where are the bowls for my Caesar? - Where did they go? - The bowls were here.
Siobhan, it's your first table! - Yes, Chef.
- It's our hosts.
All we have to do is put it in a bowl.
All right, coming to the pass.
Unbelievable.
Let's go.
All right, what's the next one? Oh, thank you.
(Announcer) With the host table served Service, please.
(Announcer) the teams are now free to start sending appetizers out.
Crab cakes.
It's very good.
Yeah, it's good.
Hot, hot, hot, hot, hot, hot.
It was busy during the appetizers because there were a lot of crab cakes ordered.
- Two crab.
- Two crab coming.
Coming? Excellent.
And I just made sure to stay ahead on those.
They're nice, those crab cakes.
Yes, Chef.
Thank you.
(Announcer) Meanwhile, out in the dining room Oh, look at the cake.
(Announcer) things are looking a little shaky.
When you walk by, the table shakes.
The cake is kind of lobbing to one side.
(Gordon) Jay, very quickly go and check the cake out, yeah? Ed, hurry up, quickly.
Let's go.
Looks like the Leaning Tower of Pisa over there.
Do something with it.
Let's go.
It scared the [bleep.]
outta me that it might fall.
The cake was starting to tilt over.
And we just pushed it right through.
(Woman) Beautiful, guys.
Yeah.
Should be good.
No problem.
Thank you.
(Announcer) It's fourty-five minutes into dinner service, and after a strong start, Ben is looking to lead the red team to a great finish on appetizers.
(Gordon) Let's go! Coming now.
Four crabs, Chef.
Let's go.
Come on, guys.
Let's do it.
We're doing a good job.
Oh.
Benjamin! Yes, Chef? They're [bleep.]
stone cold in the middle.
What's up? They're [bleep.]
cold in the middle.
You know, I like Ben, but I think he's a little pompous.
He definitely thinks that he's the better cook than anybody here.
I'm not gonna deep fat fry them, Benjamin! But what I am gonna do is give them a known color.
- Yes, Chef.
- But the sogginess around the outside is because it's stone cold in the middle.
It needs some more oil in the pan.
I screwed up the crab cakes.
Chef Ramsay's screaming and yelling at me.
- It sucks.
- Come on, Benjamin! I mean, it's embarrassing.
Coming now, Chef! So is the fifty-first anniversary.
- Benjamin! - Yes, Chef? Now they've gone to [bleep.]
burnt.
[bleep, bleep.]
It's gotta be brown! What do you do, you know? That's almost one of the easiest things you could do.
When it's brown, it's cooked.
When it's black, it's [bleep.]
! Okay, put another one in, guys.
All right, what do you need? I don't need anything.
I got it.
Excuse me? (announcer) Tonight Hell's Kitchen is hosting a fiftieth anniversary party.
But after leading the red kitchen to a strong start - Benjamin? - Yes, Chef? Now they've gone to [bleep.]
burnt.
[bleep, bleep.]
(Announcer) Ben has burned the crab cakes and stalled the red kitchen.
When it's brown, it's cooked.
When it's black, it's [bleep.]
.
Thirty seconds, Chef.
Jean-Philippe, apology at table six, please.
He burned the crab cakes.
Come on, Benjamin.
Coming right now, Chef.
You heard the apology.
They burned the crab cakes for you, so they're gonna have to do it over again.
That's fine.
(Announcer) As Jean-Philippe makes his apologies in the dining room, back in the kitchen Chef Ramsay is ready to call the guest of honors' entrees.
Okay, red team, stand by.
Let's go two trout, two chicken, two steak, yes? Nilka, the dining room.
Let's go.
Table four first, Mr.
And Mrs.
Locacia.
Two trout, two chicken, two steak away, yes? - Yes, Chef.
- Okay.
Excellent, let's go.
Two trouts, three chicken, one steak, yes? Ed, dining room.
Table one, steak and [bleep.]
.
- Quickly, let's go.
- Yes, Chef.
(Announcer) As Nilka and Ed start their tableside service How are you? I'm Nilka.
I'm gonna make the Steak Diane for you proper.
Hello.
How are you? Who's having the Steak Diane? - That was me.
- Excellent.
(Announcer) The pressure is on to have entrees ready in the dining room - Nilka! - Yes? - Hurry up! - Yes, Chef.
(Announcer) and the kitchen at the same time.
I've got to serve the hosts first, yeah? - Yes, Chef.
- Come on! We're ready.
Go up with the garnish.
Yes, I'm bringing up the vegetables.
Thirty seconds behind, Holli.
There you go.
Sauce.
It's our hosts' table.
Let's go.
Two men get the steak.
Here you go, enjoy.
Oh, it looks great.
(Nilka) Thank you.
This came out perfect.
(Announcer) With the guests of honor served Three duck, one steak, two chicken.
Let's go.
(Announcer) the blue team comes together to get their first entrees out.
You tell me what you want me to do, if you want me to reheat something or you want me to stir, okay? So I won't get in your way.
Garnish is a hard station.
And knowing the Salvatore was the weakest link, you know, you kinda want to look at what he's doing.
Salvatore, three and a half minutes, you're gonna do these sides, right? You got it.
It's a big night for me because it's do or die.
So everything I need to do, I need to do perfect and not screw up anything, or, you know, I'm history.
I got that.
I got that.
You have to communicate with me.
I told you that.
I got your broccolini and carrots right here.
Salvatore, you need to talk to me.
I think Sal has mashed potatoes between his ears.
I personally am starting to lose my patience with him.
Can I start slicing? Salvatore, you got to talk to me, buddy.
- Can I start slicing my - Yeah, yeah, yeah.
I just want a [bleep.]
kitchen to be in sync, that's all.
Chef, three duck.
Where's the garnish for the duck? Garnish for the duck, parsnip puree.
Come on! [groans.]
Sal has to understand he's going to get cussed out, trust.
But his brain gets locked down, and he just gets quiet.
- Come on, Salvatore! - Yes, Chef.
Is that made for three? Were there three ducks? Oh, come on.
[bleep.]
, will you? This is so embarrassing! I got confused.
Like, I'm scared to do anything because Chef Ramsay want to yell at you.
(Autumn) Guys, talk to each other.
(Announcer) Salvatore and Jason struggle to catch up on garnish.
Meanwhile, in the red kitchen My chicken's done.
(Announcer) Holli is ready with her entrees.
Walking up the vegetables.
She's going up with the vegetables? [bleep.]
.
Looks overcooked.
- Holli! - Yes, Chef? Duck is overcooked.
That's [bleep.]
.
Too dry.
And the [bleep.]
chicken is [bleep.]
raw! Get a grip, Holli! Yes, Chef.
You can't send up raw chicken no matter what.
It's a very rookie mistake.
It was stupid.
This is our second table, Holli! Sorry, Chef.
I got to refire my trout on that.
Can you just give me a holler, please? Yes.
Sorry, guys.
(Announcer) While Holli is feeling the heat in the kitchen, out in the dining room Whoops.
(Announcer) Nilka is playing it cool.
There it goes.
See, I know how to do this.
- Yeah.
- Yes.
This is the Dijon mustard I'm adding.
From where? Dijon.
Where is Dijon? I don't know where Dijon is, Jean-Philippe.
- You don't know where Dijon is? - No, I don't.
- Anybody? - Thank you very much.
They know.
I love you, Jean-Philippe, but damn it, you know how to work a woman nerves.
You're just trying to put me on the spot.
Oh.
Where's the cognac from? Why you putting me on the spot, Jean-Philippe? - I'm just asking.
- France! France! France.
I knew that one.
(Announcer) It's almost two hours into dinner service, and more than half of the diners have received their entrees.
It's very, very good.
(Announcer) Meanwhile, back in the red kitchen, Fran is just trying to keep up on the garnish station.
[sizzling.]
That's not all overcooked in there, is it? No, I just dropped it, Chef.
So why are you draining in one there and not the other So if you left that in there, it's gonna be overcooked.
So get it out [bleep.]
now.
It's the broccolini.
- Show it a little bit of respect.
- I will, Chef.
Ready? Now Benjamin's on the garnish, [bleep.]
.
Cut the [bleep.]
.
Yeah, let go, let go.
Lazy.
- [bleep.]
, madame.
- Yes, sir? - You [bleep.]
drain the potatoes? - Yes, sir.
Well, next time [bleep.]
off, yeah, okay? You just ran in here with a hot pan and you said, "There you go.
" - You bunch of [bleep.]
idiots.
- I'm sorry, Chef.
Show a little bit of respect not to give me a baking-hot pan.
All the phantom spittle all over the [bleep.]
stupid [bleep.]
place.
(Benjamin) I think Fran is definitely over her head.
And, you know, you can't just disregard safety because you're busy.
- Engage your brain! - Yes, Chef.
What are we working on next? Yeah, I like that.
What are we working on? One trout, one spaghetti, two steak.
You're bound to [bleep.]
that one up.
(Announcer) As Fran struggles to catch up on garnish in the red kitchen Let's go.
(Announcer) Over in the blue kitchen, Chef Ramsay has a question for Salvatore.
Where the garnish for the two chicken? Two chicken, Chef? Oh, come on.
Two chicken, two steak, one duck, one One moment, Chef.
Oh, now it's on fire.
This is just extraordinary.
Come on, Salvatore! I'm getting sick of this! [bleep.]
[bleep.]
All the [bleep.]
meat's ready, and I've got no garnish! (announcer) Tonight's fiftieth wedding anniversary dinner service is nearly complete.
But Salvatore's poor performance on garnish Come on, Salvatore! (Announcer) has brought the blue kitchen to a grinding halt.
All the [bleep.]
meat's ready, and I've got no garnish! I'm getting sick of this! - Talk to me! - Sorry, Chef.
Okay, he got it.
He got it.
Coming down, coming down.
Oh, dear.
- All that time, Salvatore.
- I'm sorry, Chef.
Yeah, all that time, there's no [bleep.]
garnish.
You need to wake up! I'm not giving up, Chef.
(Announcer) With Salvatore finally delivering, the blue team is sending out their last entrees, and the red team is rushing to finish theirs.
Come on, come on, come on.
Let's do it.
Let's push it through.
Two chicken and duck.
- I'm gonna slice my duck, guys.
- Yeah, slice it, go, go.
Okay.
Last table, let's go.
Go, go, go, go, go, go.
Two duck.
That's good, thank you.
Service, please.
It's very good.
Turn off the stove.
Push out the desserts.
Yes, Chef! (Siobhan) We had all of our food go out, and did not come back to us, which was a very, very successful evening for the red team.
Two banana split.
Two cheesecake.
Hold it up, hold it up.
Four banana right now.
I feel like we did pretty good.
I do believe we finished our tickets first.
But Salvatore sucked once again.
- Clear down, guys, yes? (All) Yes, Chef.
Follow me, please.
Let's go and toast the hosts, yes? On behalf of our brigade, ladies and gentlemen, please toast to Sal and Marcy.
Excellent.
Love.
Well done.
You look amazing.
If only I was twenty years older.
Congratulations.
Okay, listen to me.
Tonight was a night where everybody should have been 110% on their game.
Fran, at this stage, after seven services I'm not here to tell you to drain potatoes.
Salvatore, rate yourself on a performance out of ten.
Four or five.
You're three over.
Very generous.
Holli, overcooked duck.
Undercooked chicken.
so I've based my decision on how difficult it was to get food out.
So the losing team tonight Red team.
Go back to the dorms, and as a team decide two individuals up for elimination.
Get out.
I felt like we had a good service, and, you know, the girls all felt like it was the best service they've had.
You know, it wasn't good enough though.
That sucks.
- Yep.
- Totally sucks.
Holli had a problem with the chicken.
I had a potato.
We had really not much to go on to choose who was the worst chef in the kitchen tonight.
I would have to go with Holli and Ben.
I think, Fran, I think you had a really hard time at that station.
It's the first time I've ever been on garnish.
Yep, but still, I think that you should be up for elimination.
It just seems the way it goes, just take Fran and put her up there.
I seem to be the easy pawn.
I'm gonna have to say Siobhan and Fran.
Sorry but that's my choice, because That's my choice, sorry.
Okay, Siobhan? I would say Holli and Fran.
I have to pick Holli, but, I mean, I still think you did a good job.
I don't think I'm the worst cook there.
I don't want to go down.
I don't want to go home.
Who did you already pick? - Yeah, we picked.
- Fran and who? It's supposed to be Fran and her.
Holli? So you're trying to say So is Holli the worst cook on the team? No, Holli's not the worst cook on the team.
Is it service or is it cooks? (Nilka) I know the two that I really want to go up there that should go the [bleep.]
home.
But if it's a group decision, then it's a group decision.
We should talk about it again.
Let's go upstairs.
Come on.
We should talk about it.
I liked working with Holli.
I think she did a really good job.
And to put her up for nomination, is, like, you know, maybe not the best decision.
Siobhan, as far as cooking goes, you seem so nervous in the kitchen.
You seem so unsure of yourself because you don't have the technical skills, and you don't have the passion.
And, you know, you may think you do, but I don't see it.
If you really [bleep.]
think that, and you've only been with us for a day or two, [bleep.]
off.
That is [bleep, bleep.]
.
I didn't have a bad service tonight.
I know.
But I think Holli is definitely a better cook.
We don't want to disappoint Chef Ramsay, 'cause then he will put his whole foot in your ass, and that's not fun.
But we have to agree on it.
Holli.
first nominee and why, please.
Fran, Chef.
- Fran.
- Yes.
Things came out a little slow.
Slow.
You're absolutely right.
Second nominee? Who is it? (Announcer) The red team has yet to win a dinner service.
And with tonight's loss, they have to nominate two of their own.
Fran was the first.
Second nominee? Who is it? Siobhan.
- Siobhan? - Yes, Chef.
Why? She didn't have a terrible service or anything, but we were talking about who would be the worst cooks in the kitchen.
So she didn't have a terrible service, but you wanted to nominate her.
(Benjamin) Siobhan lacks technical experience or passion for food.
And I feel that she second-guesses herself because she has neither.
Hmm.
So Fran and Siobhan, step forward, let's go.
Siobhan, truthfully, why do you think you should stay in Hell's Kitchen? Chef, I am young, and I'm ambitious, and I have so much passion and so much heart that I wouldn't be here today if I didn't push myself as hard as I do.
You're over your head, - aren't you? - No, Chef.
The more that I get a challenge, the more I push myself.
And I feel like I take risks in my culinary skills.
And, you know what, sometimes they're good, and sometimes they're bad, but I'm very proud of myself that I took a risk, otherwise I would never know what would happen.
Is she in over her head, yes or no? Yes, she is.
Fran, quickly, why should you stay in Hell's Kitchen? I get stronger every single time you yell at me.
I never make my mistake twice.
I am tough, and I am determined to show you that I can do it.
Unfortunately, you've peaked.
But no one's told you that.
You've been here so often.
It's almost like you've got your footprints in the carpet.
Yet again, a tough one.
My decision is Fran.
Get back in line.
- Siobhan.
- Yes, Chef.
Take yourself back to the red team.
Thank you, Chef.
Yes, you did lose tonight.
But there is one chef that had the worst service.
- Salvatore, come here.
- Yes, Chef.
Out of seven services, you've had one good one.
- Your time has run out.
- Yes, Chef.
Thank you.
Good night.
You mess up, you pay the consequence, so Yeah, I'm mad that I left, but at the same time, you know, I mess it up two, three time in a row, so I deserve to go home.
And it was right decision.
That's it.
Ciao.
Get out! Good night! I'm really pissed off at my team for calling me out.
You wait till the next challenge.
I'll [bleep.]
show you.
Salvatore was a cool guy, and now we only got four on our team.
So you got to step up to the plate or get the [bleep.]
gone.
Even with the person down on the blue team, I still feel like they're a stronger team.
Right now I'm just so sick of Siobhan and Fran.
The garbage can over here is probably a better cook than the two of those.
(Gordon) Salvatore had a big heart.
Too bad he couldn't cook with it.
(Announcer) Coming up next on Hell's Kitchen Benjamin continues to gun for Siobhan.
You have to stop talking and just work.
(Announcer) But this time I would not serve that sandwich out of my kitchen.
That's your personal opinion.
It's not my personal opinion.
It's my professional opinion.
[bleep.]
.
You need to stop being a [bleep.]
bossy bastard! (Announcer) he may have pushed her too far.
I'm tired of being underestimated.
I'm tired of it.
I'm pissed off.
(Announcer) And the once-reserved Ed is out of control in a wild party in the dorm [women cheering.]
Fist pump, come and get you.
How ya like me now? (Announcer) the likes of which have never been seen before in Hell's Kitchen.
No more drinks for Autumn.
(Announcer) At dinner service, everyone feels the pain.
Already you're acting like a bunch of idiots.
Come together! (Announcer) Can this group of chefs pull it together? Raw, raw, raw.
Put a little bit of effort into your work.
(Announcer) Or will this be one of the worst dinner services ever? Up and down, up and down! Up and [bleep.]
down! Get out! (Announcer) This is an episode you don't want to miss Get out! Leave me alone.
(Announcer) Right now on Hell's Kitchen.
It's not good enough, guys! Useless piece of crap.