Hell's Kitchen (2005) s07e10 Episode Script

(Male announcer) Previously on Hell's Kitchen The chefs' palates were challenged in the blind taste test.
Who has got the best palate? (Announcer) And it was very close between the teams.
Trout.
- Fennel, Chef.
- Yes.
Cilantro.
(Announcer) Until - For the win.
(Announcer) Jay clinched the victory for the blue team.
Roasted eggplant.
[exclaims.]
(Announcer) At dinner, Ed unfortunately jumped the gun on the meat station.
Why have you sliced the duck? Not thinking, Chef.
(Gordon) No, no, no.
No, no, no! (Announcer) And Autumn had her worst dinner service yet.
Come here, you.
Get out of my kitchen! I'm trying my best and I'm getting slammed.
I'm very, very sorry, and I'm working my best.
(Announcer) In the red kitchen Damn! Who the [bleep.]
you think you talking to? (Announcer) chefs clashed with each other.
Get out of my way.
Ben he thinks he's better than everybody.
I had to get Ben out of my way.
(Announcer) And some even argued with Chef Ramsay.
(Gordon) You can't grill asparagus.
I know how to grill asparagus, Chef.
It's like [bleep.]
cafeteria food! Benjamin.
(Announcer) Surprisingly, Ben was a disappointment on appetizers.
Come on, guys.
[bleep.]
how? (Benjamin) So frustrating.
I was not happy.
Get out of my way! Where has the chicken gone? (Announcer) And Fran was completely lost on meat.
You're robbing the customers of their portions! Whatever.
Send me home.
(Announcer) And even though the team somehow managed to complete dinner service Last table, guys.
(Announcer) Chef Ramsay was not impressed.
You both lost tonight.
(Announcer) The blue team nominated Autumn, Chef.
(Announcer) And the red team chose Fran.
Both of you, take off your [bleep.]
jackets.
(Announcer) But Chef Ramsay had one plan for Autumn.
(Gordon) I'm giving you one more chance.
You may not have been liked by the red team, but you had your best performances there.
(Announcer) And another one for Fran, ending her dream of becoming head chef at Chef Ramsay's new restaurant at the Savoy Hotel in London.
[crackling.]
[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.
I'm giving you one more chance to prove yourself, Autumn.
Show me what you got.
Good night.
(Benjamin) Good night, Chef.
[sighs.]
Oh, God.
[chuckles.]
I didn't think you owned any emotion.
I'm happy you're here.
[laughter.]
Come here, Autumn.
[Autumn sobs.]
Welcome back.
It was just so overwhelming to know that I still have another chance.
I just thought I was going home.
(Holli) Autumn with the team again this is gonna put us, you know, where we needed to be winning.
I'm glad that Frances is back on our team.
I'm excited to work with you three.
It's gonna be good.
Yeah.
It was definitely a step up for us going from Fran to Autumn.
And, uh, hopefully we can win.
I know the blue team's gonna be pretty tough without her.
Now, if we don't if we lose We're not gonna lose.
I'm gonna shoot myself in the head.
We're not gonna lose because you know why? - We got rid of the [bleep.]
.
- Yeah.
(Announcer) This morning, the chefs appear ready for whatever Chef Ramsay has in store for them.
Good morning.
Early bird catches the worm.
Wakey-wakey.
All right, listen to me.
As the head chef at the Savoy Grill in London, you'll be working with some of the most sought after, some of the most expensive, and some of the rarest ingredients ever.
For today's challenge, you're gonna be creative with these babies here.
(Jason) Wow.
- Yes.
Absolutely phenomenal.
Ten-pound lobsters.
(Jay) For a ten-pound lobster, you pretty much need to either scuba dive and get it yourself, or you need to run down to your local aquarium.
Jason, come over here.
I want to introduce you to Salvatore, yes? Be very careful.
Ten-pound baby.
I took very good care of Salvatore.
I love you.
Nilka.
Let me introduce you to your friend Siobhan.
[chuckles.]
(Gordon) Yes.
- Hello, Siobhan.
- No there you go.
Give it a little kiss.
Mwah.
[chuckles.]
I've worked with some big-ass lobsters in my life, but that was the biggest.
I'm excited.
I know how to cook lobster! So for your next challenge, I want each and every one of you to come up with an exciting, creative dish with lobster.
I want something that is gonna blow my mind away.
(All) Yes, Chef.
You've all got fourty-five minutes starting from now.
(Announcer) With this challenge, Chef Ramsay is testing the chefs' creativity and execution.
Each team must divide a ten-pound lobster among its members so each can create an impressive lobster dish.
So y'all want to talk? I just want the knuckles.
I'm gonna use that tail and that claw.
(Jason) Well, you gonna have to fight for that tail.
And I want the whole shell for the display.
I want I want to use the meat.
Good.
Save me that tail.
(Jason) I'm gonna tell you a little secret.
See, the secret is, Ed and Jay, in their minds, I'm one of the weaker people.
And now it's just time for me to emerge.
Want to poach it real quick just to kill it and set it? Yeah, that's fine.
(Ed) Poach it.
Can I use tail? (Holli) Can I use the claw? I wanted a piece of the tail.
No, I I'll take the tail.
So I guess I got the bo the body is [bleep.]
.
But there's a huge tail.
I don't need the whole tail, I just - Yeah, he's - The bottom yeah.
(Announcer) While Nilka and Benjamin argue over their lobster tail, in the blue kitchen, Ed lights a fire under his.
(Jay) I saw Ed grilling the lobster tail, which scared me a little bit because lobster tail is already a little tough.
How's that lobster? To poach it and grill it I was a little concerned about that.
How does that feel to you? - I just don't want it too rubbery.
- It feel good.
Good lord baby Jesus, that's going to be good.
What's that? I said mine's gonna be so good.
I'm so happy.
(Ed) Jay thinks he knows more than everybody else.
I don't let that bother me.
No, if I let that bother me, that's when I fall apart.
Chef wants creative.
He's gonna get creative.
Lot of people talk like that, and a lot of people fail.
I love to cook.
I love to cook.
(Announcer) While Jay cooks with confidence, back in the red kitchen, Nilka and Benjamin make a difficult break.
(Benjamin) Oh, it's gorgeous.
You gonna split it down the middle? I'm gonna keep it whole, and I'll just cut it out for you.
(Nilka) Benjamin just ripped it out.
I was like, "[bleep.]
, [bleep.]
, [bleep.]
.
" Now what the hell am I gon' do now? I wanted a tail, and I wanted it in the shell.
Tell me what you want.
Just go ahead.
I got the little [bleep.]
piece.
I'm like, "What am I gon' do with that?" Ben just [bleep.]
me over.
(Nilka) There's no more meat, right? No.
Last two minutes, guys.
(Gordon) Make it count, Nilka.
(Nilka) Yes, Chef.
(Gordon) Start getting your plates out.
(Ed) Jay, let me know when you're plating.
(Gordon) Last minute.
Good, Ed.
I'm going up.
(Gordon) Five Four Three Two One.
And serve, guys.
Right.
Clearly four against three, Thirty seconds.
Decide who has the weakest dish.
Hurry up.
Get a fork.
Taste.
Well, at least you had the sense and intelligence to taste.
- That's one.
- Yes.
(Gordon) Thank God.
Ten seconds left.
That's good.
I think it's a little too truffly.
I don't know if I like that one.
- I'm sorry.
- That's fine.
Okay, whose dish do you like the least? Mine.
I'm not happy.
(Nilka) I'm just really disappointed right now.
I want another opportunity to show myself and and let him see that I'm not a [bleep.]
-up.
What was the dish? I made a potato puree and I put some lobster on it.
Sounds disgusting.
(Gordon) Good choice.
Right.
Today I'm going to be doing something different.
I won't be judging these dishes alone.
I've invited three highly respected, world-class chefs.
First, I'm honored to have a two Michelin-starred chef, Josiah Citrin from the amazing Melisse.
Thank you so much for joining us.
- Pleasure to be here.
- Good to see you.
(Benjamin) It's definitely an honor.
There's nobody else I'd rather cook for.
You know, I want to have Michelin stars.
And that gets me all, like, tingly inside, just seeing, you know, an American chef with Michelin stars because that's what I dreamt about when I was like eighteen, nineteen years old.
Next, another two Michelin star chef, Michael Cimarusti - Oh, my God.
- From Providence Restaurant.
Michael, good to see you, sir.
- Good to see you, too.
- Thank you so much for coming.
Thank you for having me.
And for our third and final judge, David Lefevre, of the Michelin-starred restaurant Water Grill.
Good to see you, sir.
- How you doing, Chef? - Thank you so much for coming.
(Jay) It's scary to cook for Michelin-starred chefs.
I was actually really, really excited.
Right, first round.
Holli versus Ed's.
(Announcer) David Lefevre of the Water Grill will be judging the first round.
Holli, explain to David what it is, please.
I have a butter-poached lobster.
I have a gingered lobster sauce mounted with a little bit of butter, and a fresh fennel salad top.
(Gordon) Okay.
(Holli) Oh, God.
How is my dish gonna go in front of these amazing chefs? I started shaking at that point.
How was that? It's good.
It was good.
You get the ginger.
You get the flavors that you're talking about, and, yeah, and the vegetable.
Uh, right.
Ed, explain to David, please, your dish.
We have a poached and then grilled lobster tail medallions.
Underneath is a mango and ginger puree.
It's a little chewy.
Absolutely right.
Slightly rubbery.
How does that feel to you? I just don't want it too rubbery.
It feel good.
(David) The seasoning on the vegetables is very good, but the lobster, I think, is overcooked.
Okay.
Tough decision, and two creative dishes.
- Mm-hmm.
- If you were to choose, would you go for the red team or would you go for the blue team, please, David? I think in terms of creativity, this one's a little bit more creative.
But I think, in terms of execution, I would choose this one.
(Gordon) Well done.
Holli, congratulations.
- Thank you, Chef.
- That's one meal for the red.
(Nilka) I think that Holli's been flying under the radar.
I think she has great potential to be really strong in this competition.
Okay, for the second round, uh, Michael Cimarusti, please.
(Announcer) Up next, two Michelin star chef Michael Cimarusti prepares to taste Autumn and Jason's lobster creations.
[chuckles.]
- Wow, look at that.
- Yeah, that's huge.
[bleep.]
! That was a big lobster, though.
We'll use that as a bathtub after dinner.
I've never in my thirteen years of cooking seen anything like that.
It was like a salad bar with a meatloaf on top.
That would not be a single person family style or appetizer, people could dip in.
I'm 6'4".
I'm a real big guy.
And when I get hungry, I just want to eat.
Explain to Michael what it is, please.
Yes, Chef.
Uh, up underneath, inside the lobster tail, we went with a saffron polenta.
We took some of the water spinach, uh, rainbow carrots, and asparagus.
Michael, what'd you think? You know, there are fairly good flavors going on here.
I mean, surprisingly, the lobster's actually not too bad.
Eh Good points.
Very good points.
Autumn, explain to Michael, please, what it is.
Thank you.
This is a lobster stir fry.
And there's also a little cilantro, basil, chervil.
The one thing that I would look for in this dish would be a higher level of refinement.
You know? It's all, like you're sort of clobbering the lobster with all these huge flavors.
Michael, if you were coming for dinner this evening in Hell's Kitchen, would you order the lobster from the blue team or the red team? I would I would order I think I'd order the dish from the blue team from Jason.
You know, I could feed my family of four with that.
Yep.
Right.
Okay, 1-1.
Okay, third round.
Josiah Citrin, please come over, buddy.
(Announcer) With the score tied, Jay and his former teammate and current rival Benjamin face off to determine who will win the challenge.
Okay, dishes please.
Right.
Benjamin, explain exactly what it is, please.
We poached it and then finished off the lobster tail in butter.
Did a parsnip purée with a sherry vinaigrette, Chef.
Well, I think the presentation of the dish is sloppy.
So I would like to see a little more, you know, finesse to the dish.
Yes, Chef.
(Benjamin) I was rushing right from the beginning.
My dish looked like slop.
But, um I thought Jay's dish looked immaculate.
You know.
I was like, "oh, [bleep.]
.
" Jay, please, uh, explain it to Josiah.
This is a lobster knuckle and black truffle cappuccino.
I made a little canapé of just some poached lobster with a brioche and then a little bit of caviar creme fraiche.
So when you eat the cappuccino, if you would, just please eat from the bottom up.
[exhales.]
Um, I don't think you need to tell Chef how to eat.
- Trust me.
- Yes, Chef.
These ingredients I mean, the combination's classical.
It gives justice to the lobster, but unfortunately, underneath, the lobster's raw.
(Gordon) Red team or blue team, please.
That's a tough decision.
Um (Announcer) The score is tied in the lobster challenge.
And now, two Michelin star chef Josiah Citrin must pick either Benjamin or Jay's dish.
Neither one I would want to eat, at the end of the night.
No winner.
Back in line.
(Holli) The fact that neither of 'em got a point is shocking to me.
I thought they would have killed it.
You know, both of 'em.
'Cause they're both, like, really great chefs.
(Announcer) With the scores still tied, it's up to Chef Ramsay to determine the winner.
In order to break the tie, I'm going to award the point to the person with the best dish overall.
I'm gonna give that to Holli.
Yes.
You've won it for the red team.
[exclaims.]
Thank you.
- Thank you, Holli.
- You're welcome.
Your dish was the best by far.
Red team finally won, and I'm proud to say that I kicked ass on this dish.
I really did.
Gentlemen, as always.
Come back and see us.
Good to see you.
Yes.
- Bye.
(Holli) Thank you.
(Ed) Thank you, Chef.
Okay, red team, you're going to be experiencing the life of the rich and famous.
First up, you're off to the amazing Petrossian Caviar House.
They are the famous purveyors of the finest caviar across the world.
Ohh.
After that, you'll be shopping like the rich and famous.
Yes, so I'm going to give you $1,000 and just, you know hey, just just just blow it.
[cheers.]
(Holli) Thank you.
(Jason) I was sick when he announced the $1,000.
I love to shop.
Anyone who knows me my wife don't even like shopping with me, 'cause it's a problem.
Okay, off you go go get ready, because we're opening for dinner tonight.
- Thank you.
- Thank you, Chef.
Holy mackerel.
[exclaims and laughs.]
(Nilka) You lucky bitch, you! (Autumn) I just keep switching and winning.
I don't think there's a person in Hell's Kitchen that's had better luck with switching teams.
I think I'm a good luck charm.
$1,000 to go shopping.
I just about lost my mind.
[squeals.]
(Benjamin) Good job, Holli.
(Gordon) Okay.
For the punishment, I want the dorms cleaned from top to bottom.
Bathrooms, showers, drawers you will then come down and prep both kitchens for dinner tonight.
Get the [bleep.]
upstairs.
(Jay) Unbelievable.
I thought I would definitely have gotten the point.
And I am at a loss for words right now.
Why? My presentation was nicer.
It was more creative.
Whether it was is creative on their standards, it was the most creative dish here, sorry.
(Ed) Jay thinks he knows a little too much, and knowing a little too much might not be the, uh, best thing.
It was cooked right.
Like, [bleep.]
, how can you not How do you have raw lobster in hot soup? It's not possible.
Well, Jay, you always tell me that they're right That's what you tell me.
I don't mind losing when I deserve to lose.
That I did not deserve to lose.
This is so not fun.
(Autumn) Caviar Shopping Shopping.
(Holli) I'm thrilled beyond belief right now.
It's an experience of a lifetime.
I like winning.
We won! [screaming and cheering.]
Yeah! Freaking incredible.
Hello, America! I'm out of the kitchen! [laughter.]
This is lovely! Got a little something for you.
- Yes, Chef.
- Get dressed.
Um, be careful.
Our punishment today is cleaning up the dorms and prepping both kitchens.
[laughs.]
Take our coats off, obviously.
The worst part of losing is this look.
(Jason) Jay, honey.
[laughing.]
[bleep.]
love this [bleep.]
.
(Ed) You never want to lose a challenge, and this is why you don't want to lose a challenge.
Scrub it out.
Cleaning toilets pretty nasty, if you think about it.
Hell's Kitchen chef maid service.
[sighs.]
It sucks.
- Hi.
- Hello.
Let me introduce you to Alexandre Petrossian.
- Hi, I'm Holli.
- Yes.
(Holli) The first thing I thought is, "Oh, my God.
" Alexandre Petrossian is adorable.
You should take a sip of the champagne to clean your palate.
Absolutely adorable.
[laughs.]
We should start by this one.
It's the Rolls Royce of the caviar.
Has the, uh, herring in caviar.
It's the most expensive Perfect aphrodisiac.
[laughter.]
This one will be about, uh, $500.
- Oh, my God.
- I'll I'll take it.
(Holli) I don't know if caviar is an aphrodisiac, but I've been locked in a dorm for I don't even know how long so I don't think I need an aphrodisiac.
I'm ready to go crazy right now.
[laughs.]
This is just fresh.
(Autumn) There's so many layers of flavoring.
It's one of my favorite foods.
Caviar is like fine wine.
(Gordon) Autumn, small sips.
You don't have to drink it all.
(Nilka) I'm a virgin, really, to caviar.
I had never tasted caviar, and it tastes fabulous.
I never thought in a million years I would be experiencing caviar like that, just sipping champagne.
It was beautiful.
This is very good.
In the real world, there'll be some cheeseburgers and fries for me.
A poor's woman's meal.
[laughs.]
The thing is this is like a new world for me and it's amazing.
This is it.
This whole area's done.
I just put everything back together.
Bathroom looks good.
As soon as we finish cleaning the dorms, we have to, you know, go right downstairs and prep both kitchens.
I'm scared 'cause we're behind.
This is, by far, the worst punishment.
This kitchen needs to be completely set up for dinner service before you can actually go into your kitchen and start setting it up.
(Ed) Three people.
Explain to me how we're gonna prep.
[laughing.]
There you go! It's like, literally, a shopping playground.
There's everything you could want.
Love the world.
Love it.
[laughter.]
(Salesman) Whoo! Beyonce ain't got nothin' on you.
That [bleep.]
was priceless.
This is nice.
I had a blast, and I thank God that I'm here.
Like, just pearls.
It'd be nice to bring something home for my wife.
If I find a man half as good as you I'll be all right.
It's a pleasure to spend Chef Ramsay's money.
- Thank you.
- That was fun.
- That was.
- It was fun.
(Jay) Can't go next door till everything's done.
The pasta's gotta sit for at least another half hour.
It's getting to be beyond service.
(Jay) Guess who's back.
(Jason) Oh, wow.
Look at that.
(Holli) Hey, Jay.
Want some caviar? (Jay) Boy, oh, boy.
Holli could easily talk my pants right off.
No alcohol needed.
Without a doubt.
(Announcer) With dinner service just twenty minutes away, the blue team hurries to finish prepping the red kitchen.
That's an understatement.
(Announcer) But they haven't even begun prepping their own.
(Holli) Do you guys have anything prepped on your side yet? Nothing.
- Nothing at all? - Nothing at all.
We haven't even walked over there.
Oh, we're gonna be so screwed.
Man, there's so much [bleep.]
.
I don't even know where to get started at.
- Nothing's cooked? (Jason) I don't think so.
(Ed) I'm a little bit worried about not having everything prepped up.
Fifteen minutes left before we open the doors, and we're still running around, prepping things.
We've got nothing.
No prep whatsoever.
So it's gonna be nuts.
(Gordon) Let's go, ladies.
Right, guys.
Let's go.
Line up, guys.
Okay.
The last two services have been a big disappointment.
I certainly hope you're all ready.
Here's the bad news.
(Announcer) The doors to Hell's Kitchen will open in just fifteen minutes.
And while the blue team has managed to complete their punishment of prepping the red kitchen, they haven't even begun prepping their own.
Right, guys.
Let's go.
Yes, Chef.
The last two services have been a big disappointment.
I certainly hope you're all ready.
Here's the bad news.
We're moving into the red kitchen, and we're all gonna cook together.
Thank the baby Jesus, because three people in an unprepped kitchen would have been detrimental to my well-being.
It's gonna really help me ascertain who's gonna start emerging.
We haven't worked together as one kitchen.
You know, the pressure is on.
We need to be better than good.
The customers in the restaurant tonight are all going to the theater after dinner.
We need to complete service in two hours, thirty minutes.
(All) Yes, Chef.
- Yeah? To cut us a little bit more time, we're gonna be serving caviar tableside.
Then we'll go straight to the appetizers.
Holli, your dish was the best, so you're serving tableside.
Yes, Chef.
Now, they have got to make the theater.
Yes? (All) Yes, Chef.
Let's go, guys.
On your section.
(Announcer) With the added pressure of a time limit on tonight's dinner service We have two and a half hours.
(Announcer) the chefs make last-minute preparations.
Jean-Philippe, let's go.
Open Hell's Kitchen, please.
(Announcer) Tonight, Hell's Kitchen has been taken over by theatergoers.
Scallops sound good.
Clam Wellington and lobster.
(Announcer) And in order for them to make it to the theater on time, the chefs must complete dinner service in just two and a half hours.
Okay, table 20.
Here we go, yes? Two scallops, one truffle salad, - one Dory, yes? (All) Yes, Chef.
Let's go.
Vibrance, guys, yes? (All) Yes, Chef! Autumn, just let me know how long on the potatoes and I can drop my scallops.
Minute and a half.
Drop your scallops.
I'm dropping 'em.
I am excited.
I'm on fish.
And I'm gonna show Chef my full capability.
And I'm gonna rock the [bleep.]
out.
Here you go, Chef.
That's raw.
Nilka.
- Yes, Chef? - Look! They're [bleep.]
raw.
For God's sake, woman! It's the first table.
Hurry up.
Back in the [bleep.]
pan.
- I got it.
- You, madame, wake up.
- I'm up, Chef.
- You're up? No, you're down.
You're fast asleep.
No, I'm up.
I'm up, Chef.
We start off like that, I'm gonna ride you all [bleep.]
night.
- Let's go, madame, yeah? - Yes, Chef.
Turn it around.
(Announcer) While Nilka tries to recover from her bad start, out in the dining room, Holli I have caviar for you tonight.
(Announcer) is ready to serve tableside.
This is a blini.
It's, um Sort of like, you know, a pancake.
(Woman) Wow.
(Man) Did you guys make this? Everything is made here.
It's the kitchen.
[chuckles.]
(Holli) I'm feeling really comfortable.
My God, I was having so much fun on the floor tonight.
It's good.
Really good.
Have a wonderful evening at the theater.
Thank you.
Where's the salad, please? You ready, Nilka? I'm getting it together now.
- Thirty seconds? - Thirty seconds.
Thirty seconds.
Bring me your [bleep.]
potatoes and your salad, madame.
Yes, Chef.
- Don't you start doing that to me.
- Yes, Chef.
She's not ready, that's her fault.
But don't hold back.
I was timing with Nilka the best that we could.
You know, I didn't let someone else being backed up back me up.
So where's the beet root? Coming right now.
Good, good, good.
Let's go.
Excellent.
Go, please.
(Announcer) Thirty minutes into dinner service One for you.
(Announcer) appetizers are slowly making their way out to the dining room.
Oh, my God.
That rocks.
That is so good.
(Announcer) And Jason is ready with his first entree.
Turbot, lobster, Wellington beef.
Wellington's going.
I'm come on.
Excuse me.
- Keep it going, yeah? - Yes, Chef.
Yes, Chef.
[bleep.]
beef is cooked perfect.
Finally he's [bleep.]
woken up.
I've got John Dory.
Where's the turbot? Turbot's right here, Chef.
Oh, [bleep.]
.
Oh, man.
That's raw, Nilka.
That's raw.
[bleep.]
.
I gave you the piece of fish to put back in the pan.
Talk about giving up.
This is not possible.
- Nilka, you got this.
- I got it.
- Just focus.
(Nilka) I am.
- Bring it back, you got it.
- 'Cause I don't want to go home.
(Jason) Tonight, clearly, uh, Nilka was not herself.
But she a tough cookie.
She'll bounce back.
You're in the weeds, let's go! Yes, Chef.
[sighs.]
(Announcer) One hour into dinner service, Nilka's raw fish is holding up the entrees.
I thought our food would be out by now.
Sorry, I don't know how long it's going to take.
Salud to the alcohol till our food gets here.
Oh, yeah.
That's a good one.
Two chicken, two lobster.
Two chicken, two lobster.
How them lobsters looking? I can go with the chicken anytime.
The lobster's a little cold.
- I need to put it in the oven.
- Heard.
- Two lobster, urgently.
- Yes, Chef.
Nilka! [bleep.]
Oh, [bleep.]
no.
Talk about giving up.
Today's just not my [bleep.]
night.
Don't give up.
I'm not, Chef.
I'm trying to push without no [bleep.]
up.
I don't know why.
I'm trying.
(Autumn) We were moving, moving, moving, except for one person.
Uh, Nilka.
Lobster, urgently! Behind you.
Lobster's coming now.
This is what you bring me.
Don't touch it.
It's piping hot.
Taste it.
Come on.
Come here, you, a minute.
What's the matter with you? We're halfway through.
We started off, so why can't you come back? I'm so mad at myself right now, 'cause I know I can do it.
[sobbing.]
I'm sorry.
I don't I didn't come here to lose.
I'm not weak.
I don't know why I'm crying right now.
Get a [bleep.]
grip.
But if you can't hack it, you're out.
[sobs.]
(Announcer) It's an hour and a half into dinner service, and Nilka's meltdown on the fish station has earned her some one-on-one time with Chef Ramsay.
- You have to come back.
- I can do it.
- I can do it.
- It's now or never.
- You're right.
- Get in there.
Yes, Chef.
- You okay? - Yeah, I'm good.
(Autumn) When Chef is on you, the one thing that will save you is if you calm down, get it back together.
I gotta start a pot.
Just take a breath.
It's cool.
You're doing fine.
(Jay) I feel really bad for Nilka.
I don't know what happened, but the poor girl just crumbled.
It's cool.
Just take a deep breath.
So I I had to help.
Scallops! - Thirty seconds, call to him.
- Thirty seconds, Chef.
You just gotta communicate.
You'll be fine.
Whoa, sorry, Chef.
Scallops.
Thank you.
Ed, I'm waiting for asparagus.
Yes, Chef.
Coming right up.
Look inside your pans.
(Ed) Where we at, Chef? Ed, it's crackling like mad 'cause they're burned dry, yes? Yes.
(Jason) Lately it seems like Ed has taken a dive.
I'm thinking Ed is just like, you know, is not as hungry for London.
Ed, come here, you.
Stop, forget it.
I'll [bleep.]
take care of you in a minute.
Look at me.
Look at me in the [bleep.]
face.
Have a bit of [bleep.]
finesse around you, will you? Yes, Chef.
(Ed) You know, I'm worried about getting food out.
Would you rather get yelled at for having burning pots or rather get yelled at for not putting food up? Yes, we're under pressure, but no, we're not dropping our [bleep.]
standards.
I'd rather get yelled at for having burning pots.
(Gordon) Come on, we're static, guys.
Yeah? Nothing's going out.
Oh, my God.
Oh, my God.
(Announcer) While Ed tries to get it together on the garnish station [bleep.]
.
Oh! (Announcer) there's now a big problem in the dining room.
I gotta eat.
I need nourishment.
I'm not getting no nothing.
You don't understand what I'm feeling right now.
I'm hungry.
I'm big, I'm overweight, I'm hungry.
Been waiting a long time.
Chicken, Wellington, duck, beef.
(Gordon) Jason! - Yes, Chef.
Beef, duck.
Yes, Chef.
Beef, duck.
Chicken, Wellington.
- Jason! - Yes, Chef.
Chicken, Wellington, duck, beef.
Call it out.
Yes, Chef.
Chicken, Wellington, duck, beef.
Chicken, Wellington, duck, beef (Gordon) That's it.
Chicken, Wellington, duck, beef.
But look at me.
- Look at me.
- Yes, Chef.
- You're too silent.
- Yes, Chef.
I'm giving you the [bleep.]
lead.
I can't keep on telling you.
- Yes, Chef.
Yes, Chef.
- Pick it up! (Jason) Chef Ramsay he wants perfection.
He is pushing me because he knows in the back of his head that there's a leader for this brigade in there somewhere.
Wellington, chicken.
Coming back with duck, beef.
Jason! Yes, Chef.
Those Wellingtons are perfectly cooked.
Yes, Chef.
(Announcer) Thanks to Jason, food is now flowing out of the kitchen.
Excuse me.
(Announcer) And customers seem pleased with what they're getting.
(Woman) It sure is good.
It's delicious.
It's good? Great.
How did you enjoy the caviar? [sighs.]
(Woman) That was outstanding.
Turbot, lobster, beef Wellington.
(Autumn and Nilka) Yes, Chef.
[bleep.]
.
Just focus.
Take a deep breath.
- Look what you're doing.
- Turbot, urgently.
It's working, Chef.
(Jay) Listen, don't flip those yet.
Look, they need more color.
- That's why they're not cooking.
- Turbot! Yes, Chef.
Thirty seconds.
Nilka, you ready? A few more seconds, all right? One second or thirty seconds? Talk to me.
(Nilka) Yes.
- Yes what? Yes, I uh, a few more minutes.
If you need longer than a minute, you've gotta tell me.
Okay? (Ed) You just want to reach over and, uh, help.
But at the same time, Nilka's gotta step up to the plate and have that station to herself.
Lobster, urgently! (Nilka) Yes, Chef.
[bleep.]
I put my spoon at? Just put 'em on the trays.
Talk to me.
[bleep.]
hell.
[loud grunt.]
Just breathe.
Breathe.
It's gon' be okay.
[bleep.]
just let me do it, please.
Just let me do it.
(Benjamin) Nilka was a mess.
She's just [bleep.]
crazy.
Come on, guys.
Look at this.
Look.
It's raw.
Nilka! Yes, Chef? (Gordon) The lobster is raw.
- Ohh.
Come here, madame! Come here! Just touch it, will you? I just took it out the pan.
Look at me.
Look at me.
Put it down.
Put it down.
- I'm - Look at me! Look at me! Out! Get out! Benjamin! - Oui, Chef? - One lobster.
[bleep.]
.
Nilka, get out! I'm going! He was angry.
Madame! Uh, madame! Madame! (Nilka) Yes, Chef? Take your jacket off and [bleep.]
off.
No, Chef, don't say that, please! [sobbing.]
Chef, please! Chef, please don't say that.
Oh, my [bleep.]
God! (Announcer) An hour and fourty minutes into dinner service, and Chef Ramsay Nilka! (Announcer) is completely fed up with Nilka.
Out! Get out! Nilka, get out! [bleep.]
.
I'm going! Nilka just kept getting hit like a ship by a torpedo after torpedo after torpedo.
And then, finally, just she just sunk to the bottom of the ocean.
And Chef just She needed to go.
Nilka! - Madame! - Yes, Chef.
Take your jacket off and [bleep.]
off! No, Chef, don't say that! [sobbing.]
Chef, please! Chef, please don't say that.
Please don't say that! Oh, my [bleep.]
God! [bleep.]
now.
- Now pick it up! - Yes, Chef.
(Announcer) With Nilka gone, the kitchen jumps into action.
- Two minutes to window.
- Two minutes, Chef.
(Announcer) But Nilka isn't ready to leave just yet.
Let's go.
Let's go, please.
Nilka! - Chef - No, no.
I'm in the middle of service.
Take your jacket off and get out of Hell's Kitchen.
I've had enough.
I I can't do it.
- Okay? - Please.
Leave Nilka.
Don't do this to me.
They're under pressure.
We're under pressure.
Take your jacket off and get out! I want to still cook and prove myself, Chef.
Am I gon' stop? No.
'Cause ts is my dream.
This is my [bleep.]
destiny.
And this is what I want.
I can cook Lobster, turbot, Welling - I want to cook.
- Lobster, turbot, Wellington beef.
Let's go.
I don't want to leave like this, Chef.
Oh, [bleep.]
me.
[bleep.]
.
- Please go on my station.
(Ed) Nilka wouldn't leave.
You know, she was asked to leave one time and didn't leave.
Get the hell out of here.
Please.
I can do this [bleep.]
.
(Gordon) Turbot, lobster, Wellington beef.
(Benjamin) Oui, Chef.
- Nilka! - I want to cook! - Get out! I want to cook.
I can do this.
Please! Hey, guys.
I'm telling you now.
Do something for me.
Get her out of here! - Nilka, you gotta go.
- I want to cook.
- Benjamin! - Oui, Chef.
- I can do this.
- Get her out! - Nilka, you gotta go.
- I can do this.
You have to go.
Chef tells you you gotta go, you gotta go.
Go, go, go.
Hurricane Nilka just had an absolute, category-five meltdown.
Oh, my [bleep.]
God.
I don't want to leave.
Nilka, get out.
Get your jacket off and get out! This is so [bleep.]
up.
Gave up my whole life for this [bleep.]
.
(Nilka) It hurts to get kicked out of here like this.
It really, really does.
Like, I don't want to take my jacket off.
[bleep.]
, [bleep.]
, [bleep.]
, [bleep.]
.
And it oh, it just it pisses me off that it went down like this.
It really, really did.
It really, really did.
(Announcer) It's two hours into dinner service, and with Nilka finally accepting her fate Last table, guys, yes? (All) Yes, Chef.
- Finally.
Now pick it up! (Announcer) The remaining chefs hurry to get the final orders out and beat the two and a half hour deadline.
Have you got the green beans for the [bleep.]
beef? Yes, I do, Chef.
Right here.
Once Nilka left, everything calmed down.
Everything went perfect.
Hot, coming down.
- Hot, coming down.
- Backs, backs.
Service, please.
Good job, guys.
Hallelujah! Finally! May they all enjoy the theater in [bleep.]
peace.
(Announcer) Dinner service has been completed with time to spare, and the diners are off to the theater.
But they aren't the only ones exiting Hell's Kitchen in a hurry.
You know, and it hurts to get kicked out of here like this.
It really, really does.
I don't want to go home.
I don't want to go home.
I don't.
[sniffles.]
I came here for a reason.
I was hoping I'd get to see you again.
Listen, I just want to say you walk out of here with your head up high.
Sadly, you're not ready to take that head chef's job.
But what you are ready to continue doing is following your dream.
Don't stop that.
I'm not, I'm just so mad at myself 'cause I think I was ready.
But tonight proved otherwise, so Listen, you have done phenomenally well.
I've never come out here to say good-bye, but I wanted to make the effort to say good-bye and say thank you.
- Thank you.
- Come here.
[sobs.]
Thanks.
Yes? Now.
- One more thing.
- Yes, Chef? Your jacket.
[laughing.]
No, do I have to? - Your jacket.
- I don't want to.
[laughing.]
Thank you, Chef.
- Good night, madame.
- Good night.
Well done.
Head up high.
I will, always.
That may have been your best service ever.
We set the goal of two and a half hours.
You accomplished that in two hours and fifteen.
But why now? - Ed.
- Yes, Chef? Shaky start because you were panicking.
However, second table, third table, you fought back.
That, for me, is the most important part.
- Jason.
- Yes, Chef? You nailed every piece of meat on there tonight.
And for the first time in Hell's Kitchen, you came out of your shell.
You busted your ass and you led.
Go up to the dorms and come to a consensus on which two people are up for elimination.
Go upstairs, guys.
Start talking.
(All) Yes, Chef.
Wow.
That [bleep.]
was crazy.
(Autumn) It was sad to see Nilka go.
And it sucks that we have to pick two people on a night like tonight.
Okay, so what's your pick? I guess I would have to go with Ed and Autumn.
What? You know, I was one person on the garnish station tonight.
And I think anybody on that station would get out-weeded, you know, where they had to fight back or show Chef they could fight back.
Oh, I think I should stay for fighting back and going 110%.
But I think some people might be scared of me.
(Jay) The only obvious thing to me is to go bigger picture.
And if it's bigger picture, I would pick Autumn.
(Autumn) I mean, if you look at the big picture, I would vote for Ed and Jason.
That would be my vote.
Damn.
Yeah, that's my vote.
Why did I get voted and not Ben or Jay or Holli? - Why me? I want to know.
- Um, okay, so It was just I think one ticket dragged.
- From me? - But yeah.
- The one - A ticket dragged? - Oh, no.
Not tonight.
- Nothing dr From me? [Jason laughs.]
I don't have No, there was I dragged nothing tonight.
No matter what I do, these people still on my damn back like I got some big-ass target.
It's a tough one.
(Jay) If it was Nilka here, it would be a [bleep.]
no-brainer, you know? Okay.
Have you come to a consensus? (All) Yes, Chef.
Benjamin.
First nominee and why, please.
First nominee was Ed, Chef.
- Ed.
Why? - It was a very difficult decision.
He's a good cook, but he kind of slowed down service and he needed help on his station, Chef.
Second nominee and why, please.
Second nomination, Chef, is (Announcer) After cooking together as one team for the first time, the remaining chefs had another task to complete together nominating two people for elimination.
The first is Ed.
Benjamin, second nominee and why, please.
Second nominee is Autumn, Chef.
Autumn.
Not again.
Why Autumn? She is the weakest cook on the team of both teams.
Ed, Autumn, step forward.
Ed, why should you stay in Hell's Kitchen? I'm not gonna give up.
Uh, I keep battling back like you said.
- Yeah.
- And I will continue to do that.
I will keep working hard, I will keep working at a fast pace, and I will keep communicating just like I do every night in the kitchens.
You were standing in front of two of your pans that had burned dry.
The pans were on the verge of having a hole in them.
The fact that you were standing three inches in front of it, you didn't notice it careless.
Autumn Truthfully, why should you stay in Hell's Kitchen? Tonight, I did a good job, and I showed that I can bounce back.
- I can work.
- But maybe too late.
Okay.
Right.
My decision is Ed.
Take off your jacket.
- Now, listen.
- Absolutely.
I've got one thing to say to you.
Congratulations.
You're in the final six.
- Well done.
- Thank you, Chef.
Thank you very much, Chef.
- Get back in line.
- Are you kidding me? Autumn, take your jacket off.
[laughing.]
Congratulations.
[laughing.]
You're in the final six.
Hey, madame.
Hello.
Let's go, beautiful eyes.
Holli, let's go.
Jacket, please.
- Well done.
- Thank you.
Well done, well done.
Hey, Mr.
Happy Face.
Big boy.
Get your ass down here.
Congratulations.
No, no.
Hey, Blue Jay.
- Get back in there.
You're the happy face.
- [bleep.]
out of the way.
[laughing.]
Well done.
Well done.
Benjamin, congratulations.
You made the final six.
- Thank you, Chef.
- Well done.
Let's go, Blue Jay.
- Congratulations.
- Thank you, Chef.
- Yes, hey? Well done.
Ed.
- Thank you.
Thank you.
- Yes, Chef? - Gotcha.
Listen to me.
The challenges are gonna get harder.
The competition's gonna get more fierce.
And look at you one dynamic team.
- Well done.
(All) Thank you, Chef.
Now [bleep.]
off upstairs.
(Autumn) We're six people, and it's, uh, time to bring out the claws.
(Jason) Ed, Autumn, and Jay underestimating me? That's a problem.
I'm not being arrogant, but I'm gonna promise you, I'm gonna win.
(Jay) Now it's every man for himself.
You have one bad service, there's a real good chance you're going home.
So I mean, I need to strive for perfection from here on out.
(Gordon) Tonight was the best service we've had in Hell's Kitchen, and that's why I rewarded the final six.
Now, only the best chefs remain.
Nilka was clearly out of her depth.
(Announcer) Next time, on Hell's Kitchen Somebody here is going to be the chef at the Savoy in London.
(Announcer) the chefs think that they are the final six.
I feel like I need to almost start talking with a British accent.
(Announcer) But Chef Ramsay brings some fresh blood into the competition.
I thought I was gonna start crying.
It just sucks.
It just (Announcer) With the pressure to stand out more intense than ever Time's running out, guys.
For everybody.
(Announcer) a difficult dish on the menu has the chefs totally confused.
- Tomato basil salad - He has so many little components I don't even know how we'll do it.
Ridiculous.
- Stop playin'.
(Announcer) During dinner service - How long, then? (Announcer) The chefs have a total meltdown.
- Why aren't they cooking? - The g Oh, for the Wellington? Oh my God.
It was ridiculous.
Pretty soon Chef's gonna kick us all out of the kitchen.
(Announcer) Will any of the final six survive? [bleep.]
No one gives a [bleep.]
! (Announcer) Find out what happens on an episode you definitely don't want to miss.
You [bleep.]
ruined my night.
Get out!