Hell's Kitchen (2005) s12e13 Episode Script
9 Chefs Compete
Previously on Hell's Kitchen You're coming into a kitchen full of women, so don't bring that rah-rah [Bleep.]
.
Anton was careful not to rock the boat on his new team.
You really think I'm gonna open my mouth in your kitchen? This was my nightmare.
Then, in Chef Ramsay's shop-in-the-dark challenge Oh, what the [Bleep.]
is this? The chefs had to choose ingredients relying solely on their sense of touch.
Squid.
Oh, [Bleep.]
.
And following some disappointing dishes from Kashia You're gonna [Bleep.]
choke someone.
And Jason It's like a mouthful of bullets.
Melanie impressed.
The flavor's good.
Really good, indeed.
But it was Rochelle who triumphed I thought it was a strange combination, the avocado, but it actually quite works.
I thought it was a strange combination, the avocado, but it actually quite works.
Winning the challenge And the blue team's respect.
You are wonderful, Rochelle.
Finally, the blue team knows what it's like to win for a change.
And then, at a special dinner service honoring the charity unicef This is one of the most important dinners you've ever cooked.
Each Chef was given the task of leading a course.
This is my chance to shine, and show Chef, you know, what I'm made of.
But in spite of Rochelle in the blue kitchen Rochelle, keep it going, yes? Yes, Chef.
And Anton in the red kitchen getting their respective kitchens off to a great start Very nice, Anton.
Go, please.
Both teams had their issues.
Overcooked.
Oh, my God.
Sandra, new to the blue team, didn't impress anyone with how she supervised the lamb course.
I've got overcooked lamb and three plates with no lamb on.
Make a decision! Ugh, Sandra! And in the red kitchen, it was Kashia who fumbled the tortellini course.
Hurry up, I need y'all to move.
Y'all are moving slow.
Pasta's undercooked.
Come on, Mel, I thought you said those were done.
I feel like they threw me under the [Bleep.]
bus.
But she wasn't ready to accept the blame.
You didn't want to do it, 'cause you didn't want to get [Bleep.]
from Chef Ramsay.
That's cowardly! That's fake! That's punk-ass.
The red team nominated Kashia.
And Scott.
While the blue team selected - Sandra.
- And Gabriel.
In the end, Chef Ramsay chose Sandra.
Who saw her dream of winning this season's Hell's Kitchen and $1/4 million come to an end.
And now, the continuation of Hell's Kitchen.
Get out of here.
I'm so relieved Chef Ramsay told me to get back in line.
I thought I was going home.
Kashia, what up? I'm still shaking.
But you still here.
I know.
But he knows you didn't plateau.
That's why you've been here.
Like, he's seen your progress.
Yeah.
Melanie _ Melanie, I would've never left you.
I didn't leave you! That's cowardly! That's fake! That's punk-ass.
If you know me outside of this place, I'm not like that.
We gotta come together as a team.
We need to put, literally, - And I agree.
- Yeah.
I need to redeem myself.
I'm just so happy that we were able to talk it over.
This drama is not why I'm here.
Get off me, Mississippi, with your country ass.
_ - Nobody's safe here.
- Nobody.
Like, I feel confident about how I performed to this point, but it's only to this point.
So who do you think is your biggest threat? Uh I don't know.
Who do you think your biggest threat is? As far as confidence and experience? You.
Of course Melanie feels like I'm a threat to her.
And I am.
But, honestly, I'm not worried about Melanie at all.
Me and you are gonna be the last two.
Last two standing.
Why are you laughing? You know, I just want to get to the end.
Not knowing what's coming.
That's the part that bothers me.
As a new day dawns in Hell's Kitchen Morning, everybody.
Everybody, come gather around.
A surprise visitor brings a surprise delivery from Chef Ramsay.
Hello there.
- Hello.
- Morning.
Y'all about to take something off, huh? Hey, go ahead.
God, that guy is such an idiot.
Good _ Hey.
- Oh, menus.
- Thank you.
_ All right.
You know, that rap wouldn't have won a freestyle battle for sure.
All right, so red team, get downstairs to the patio immediately.
In an important test of the team's creativity and their ability to work together Come on, red team.
Chef Ramsay has asked each kitchen to create an original fine dining menu for tonight's dinner service.
Okay.
So we need four apps, four entrees, right? Yes.
Well, I think we start with apps first.
You guys feel good with risotto? Yeah.
I'll write risotto up on the board.
We need to figure out what kind of risotto.
I was thinking shrimp bisque risotto, which is a totally different style and taste to it.
Or you know what I was thinking? A pea risotto.
Because the peas are in right now.
How about doing a squash risotto, like a butternut squash risotto? Yeah, but now, what would a good garnish to go with that be? If you put spinach in there at the end, it'll steam itself down.
Yeah, but how good is spinach gonna taste with butternut squash? Actually, it tastes very good with it.
Yeah, that'd be good.
Ugh.
All right.
Where else can we go with that? Can we do Cranberries with that? In the butternut squash? I don't think they blend very well.
Yeah, why don't you throw some Cranberries up in that? God [Bleep.]
, here we go.
Every time I make a suggestion, Melanie's saying how much she hates it.
This is crazy.
Butternut squash with just, like, something else in there.
Like nutmeg sauce or something like that.
Ugh, we're thinking too much.
All right, well, we we know that's the base, so put butternut squash risotto Butternut squash risotto.
And we'll come back to the garnish.
While the majority of Anton's suggestions hit a sour note with Melanie, upstairs in the dorms, the blue team We definitely need a risotto.
Seems to be working in perfect harmony.
Wild mushroom Asparagus risotto? All right, go ahead, go ahead.
Wild mushroom and asparagus.
We started brainstorming pretty quick, tried to start of thinking of dishes that the Chef likes on his menu.
Crab cake.
Or, like, a slaw with it? Maybe an Asian slaw, like, with sesame seed oil and then you start trying to think of a different twist on it.
We can use a ginger dressing.
Is that good? Is that cool with you? _ Meanwhile, down on the patio Clam and mussel with butter beans.
You're doing a butternut squash and a butter bean? _ We can do, um, tuna slider.
Well, we have a seafood, though.
Okay.
What about doing a beef carpaccio? Yeah.
All right, we need one more.
What about sliders? Like, ahi tuna sliders? Okay, cool.
Wh No, y'all didn't.
Okay, so, Melanie, didn't I just say that? Um, what what were you saying? Okay, tuna slider.
Tuna sliders.
So how did you forget that I just suggested a tuna slider? Anton, are you Are you cool with all this? You're not speaking up.
I just think we're just going too much the way Ramsay's already got us doing.
This isn't a team menu right now.
This is Melanie's menu.
We burn as a group, 'cause it's all your ideas I'll throw you under the [Bleep.]
bus.
How is this like what he's doing? It's similar to his selection on his menus.
That's not true at all.
While one voice seems to be dominating the discussion on the red team, back upstairs I think that should just be a meat dish of some kind by itself.
There is one voice on the blue team that has yet to be heard.
What do you think, Rochelle? Jump in.
Um, I don't know.
I you cook meat well, Rochelle.
I mean, go with a steak, or or or either New York or the filet.
No? Rochelle, come on.
Tell us what you want to do.
There's only four of us.
We're a man down.
We need you.
What do you want to do? Meat I mean, come on.
New York or a strip or what are you comfortable with? Oh, my gosh, like, this should not be this difficult.
But I've just done catering, and so it's a little bit different.
It's not that I'm not creative, it's just, you know, that lack of experience also plays into my lack of confidence.
Like, it's harder for me to throw out ideas.
Have a voice.
Speak up.
Um, it doesn't matter.
New York, rib eye.
Either of those.
It doesn't matter.
Put in! Input! While the men are frustrated by Rochelle's lack of participation, downstairs Let everybody at least put up an option for an entree.
Joy is encouraging everyone to get involved in the menu plan.
- My New York steak.
- Okay.
Okay.
With the blue cheese crab butter.
Yeah, yeah.
For sure.
My teammates, they remembered my signature dish.
I have a New York strip with a blue cheese crab butter.
That steak's delicious.
He really liked that [Bleep.]
.
I definitely think the New York strip is gonna be one of our best sellers for tonight.
What are we gonna do next? Well, I'm thinking scallops with a goat cheese-pesto topping.
Okay.
Finally, I got my two cents in.
Goat cheese-pesto.
I'm pretty psyched to actually give Chef Ramsay my version of scallops.
I want to do some crispy-ass chicken.
What happened last time everybody did fried chicken? It was kind of disaster.
It's pink, and it's [Bleep.]
raw! All of you, come here.
It's still raw! Still raw.
This is a joke.
I wouldn't even go in the chicken direction today.
Yeah, but we should play it safe.
I think it's a [Bleep.]
disaster.
I don't think we should even get involved with that tonight.
Blah, blah, blah, blah, blah, blah, blah.
Don't be scared.
It's [Bleep.]
chicken.
It's chicken! Tonight, dinner service will feature the annual battle of the menus.
- Four apps, four entrees, right? - Yes.
So the teams are coming up with their own dishes for tonight's dinner service.
But as the red team finalizes their entrees I want to do some crispy-ass chicken.
Joy is pushing for one dish that has her team crying foul.
I think it's a [Bleep.]
disaster.
I don't think we should even get involved with that tonight.
Blah, blah, blah, blah, blah, blah, blah.
Don't be scared about chicken.
It's [Bleep.]
chicken.
It's chicken! I have no idea why anybody would be so adamant about putting fried chicken on a menu after it just tanked.
We gonna fry the [Bleep.]
out that chicken.
Do I look like I can't fry chicken, Scott? It runs through my veins, for goodness' sake.
Yeah, we gonna break that bitch down.
It's chicken.
Why should one be afraid of chicken? Pollo.
So we frying the chicken again? Yes, the [Bleep.]
we are.
All right.
Both teams have finished designing their menus.
Very nice, composed menu.
And must now prepare all of their dishes for Chef Ramsay to taste, critique, and approve.
Guys, got to get moving.
We do not have a lot of time.
All right, you ready for scallops? - You ready for a lesson? - Okay.
You want that nice, golden brown crust.
This is the sauce, and I'm gonna bake the scallops with it.
There's only five of us left on the red team.
Any given day is someone's last day.
No room for mistakes there.
With the tuna sliders, you basically I'm just dressing this with this, a little salt and pep uh, salt, then I'm gonna top it with the sesame seed, and that's it.
All right? I'm guessing this wasn't my dish.
I think it's Joy's, right? Yeah, it's it's a little me and Mel.
Actually, the tuna slider, I suggested tuna also, you know.
Somehow, I just get left out of, you know, so many ideas.
You are so dramatic.
Stop it.
_ While Kashia feels underappreciated in the red kitchen everything in the window.
The blue team is closing in on completing their demo dishes for Chef Ramsay's approval.
[Bleep.]
.
Rochelle, you're burning the crab cakes.
Are you [Bleep.]
serious? Oh, my God.
Right, red team, are we ready? Yes, Chef.
Let's go.
My fingers are crossed.
I'm hoping for the best, because I contributed most of the menu Really big night.
So it could bite me in the ass if Chef Ramsay doesn't like it.
So instantly, when I read the menu, I've got the seared tuna, which is obviously raw, and the carpaccio.
Whose idea was it to do two raw dishes on there? I guess we never really thought about two raw dishes, Chef.
Have you done that for easiness, in terms of the execution, or actual delivering flavor? Delivering flavor, Chef.
Make sure they're exceptional dishes, 'cause they're not cooked, right? Yes, Chef.
Right, entrees.
This is a seared scallop topped with a garlic-basil pesto spread.
Mmm.
Whose idea? My idea, Chef.
So I've got this sweetness coming through on the caramelized top of the scallop, and all of a sudden, now, here, it's like, "[Bleep.]
hell.
Garlic breath.
" So you're saying less garlic in the basil? - Less of that.
- Yes, Chef.
Good point.
If my girlfriend decides to eat that, she's gonna stink a little bit.
Heh, I don't know if I want to deal with the funk.
- Next.
- Um Came back to the chicken.
We going back for some chicken? - Yep.
- Holy crap.
Oh, [Bleep.]
.
Here we go.
Fried chicken with succotash, lima beans, and corn.
Mm-hmm.
Mmm.
That's delicious.
It looks ugly.
Would you take that off the bone, or we serve on the bone like that? I can take it off the bone.
I just think it'll give it a little bit more finesse.
Okay.
Actually it'll make it a little bit more sexier.
He says some random stuff.
"Sex it up.
Play it up.
Make it sexy, you know?" Chef Ramsay, this is the sexiest restaurant I've ever worked in.
Just going back on the previous experience, on our sudden night, you remember? - Oh, yeah.
- Catastrophic.
I don't want to go back anywhere near there.
Even Chef Ramsay had the same concerns with the chicken that I did.
No, I understand, Chef.
I fried this chicken, Chef Ramsay.
I can do this.
I got this.
Okay, not bad.
- Thank you, Chef.
- All right, thank you, Chef.
Thank you.
All right, let me show you my basil.
Blue team, let's go.
Right, wild mushroom risotto.
Just taste that, guys.
- Rochelle.
- Yes, Chef.
What is the first thing that comes into your mouth? - Mushroom.
- Mushroom.
Mushroom.
That was phenomenal.
Obviously, it's a great dish.
You got to be stupid in the mouth, to, like, not not like mushrooms.
So short rib.
Whose idea? Mine, Chef.
That's delicious.
Delicious.
Thank you, Chef.
Next.
What is that? Crab cake.
Crab cake? I cannot believe that.
That was my fault.
I got it a little bit crispy.
Can you pass me your glasses? Oh, no, they're clean! No, no.
Don't giggle.
- Just get real.
- Yes, Chef.
[Bleep.]
can you see that? Can you see that? Don't serve it.
I didn't want to waste another one, so for presentation purposes, of course, it's gonna be better.
Oh, so you served me the burnt one? I'm sorry, Chef.
Rochelle's crab cake is a stupid, stupid-ass mistake.
And you can't do that.
You know, you just can't do that.
Overall, a few danger zones.
Little bit of help with green on there.
- Homework on there.
- Yeah.
This is your menu.
Oh, man.
Oh, my gosh.
I'm having a horrible morning.
A lot of little things sometimes add up to one big thing.
I need you to get organized.
You need to start getting this kitchen set up.
You got potatoes and carrots? That has nothing to do with getting organized.
Everything needs to be in its place.
Well, how are we putting [Bleep.]
in place, if we don't even have everything we need? We put what we have in place! Ugh! Can't deal with what we don't have, so just get everything that we do have in the right [Bleep.]
place.
Rochelle is freaking out.
I don't know why.
These are just simple things.
Okay.
Why are you stressing so much? Just calm down, and let's just get this all done.
Rochelle.
Rochelle! Ugh! After a stressful morning creating and preparing their own menus for tonight's dinner service, one member of the blue team Rochelle.
_ Is coming a bit unglued.
Rochelle can't handle pressure.
Honestly, I hope she's not gonna give up.
Ugh, man.
You guys need to go to lunch.
Okay, you guys are breaking for lunch.
- Yes, Chef.
- All right, Chef.
I knew this was Hell's Kitchen, but, like, I don't think I was prepared for this.
Ro.
What's wrong? It's, like, more and more, like, I know when we get down to less and less people, like, I feel like, I don't know.
There's more and more stress, and it scares the crap out of me.
_ _ Yeah.
Like, I'm not used to this, like, type of environment.
Just, like, I'm trying really hard, you know? I'm really trying right now to bounce back and just realize, like, okay, it's just, you know, a competition.
And I'm just gonna prove to Chef Ramsay that I can be his head Chef.
I'll be okay.
- Love you, boo.
- I love you too.
It's just one hour until the doors open, and everyone is anxious to get cooking.
That that one's clean.
I need that one, yeah.
The chefs realize that, tonight, Chef Ramsay's expectations are higher than ever.
This should be an easy service for us, 'cause we're doing all our own dishes.
It's [Bleep.]
that we're familiar with.
You get you know? Yeah, it's your owshes.
You're most comfortable.
Filets are chopped.
Lobsters are done.
Okay.
Okay.
As far as the risotto goes, I got all the stuff done.
Okay, red team, line up, please.
Let's go.
Blue team, line up, guys.
Uh, right.
Red team, blue team, tonight, it's all about you.
Your menu, your creativity, and your execution.
So there is no excuses, got it? Yes, Chef.
Let's go, guys.
Uh, Jean-Philippe, open Hell's Kitchen, please, for red versus blue menu.
- Oui, Chef.
- Let's go.
Tonight, as is customary during red menu versus blue menu, each diner has the choice of ordering from either kitchen.
Which side are you choosing tonight? I'm gonna choose red.
Very good.
And which side will you be choosing? I'll do the blue.
Okay.
The red team's menu features butternut squash risotto, a pan-seared New York strip, seared scallops, and buttermilk fried chicken.
Touching my butt? No, I was wiping the butter off here.
You totally touched my butt.
The blue team's menu features wild mushroom risotto, jumbo crab cake, lobster surf and turf, and a New York strip.
No matter how many orders we get, we got to be [Bleep.]
flawless.
First table, Chef.
First table.
Thank you.
Yeah.
- Red team! - Yes, Chef.
Four covers, table 12.
Sadly, one appetizer, one carpaccio.
Yes, Chef! Let's go.
I'll bring it up for you.
No, I got it.
Blue team, on order, table 12.
Three mushroom risotto.
On.
Yes, Chef! Let's go, guys.
Earlier, Rochelle had some anxiety issues going on.
So hopefully she'll blow us all away, and we'll all be like, "oh, all right.
" This, I need truffle.
Watch out, watch out, watch out.
Hold on, I got to get this in.
- Oh, my God.
- Yes, Chef.
Yes, Chef.
As Rochelle and Scott start working on their first appetizers, the tickets begin to fly in with some early indications on which menu is more popular.
On order, table 43, all for the blue team.
Three mushroom risotto.
On.
Yes, Chef.
Give me a time.
Eight minutes? We're about five minutes out on the first risotto and about six on the second.
There were, like, three risottos.
Another, like, three risottos.
And I was just like, "whoa, whoa, whoa.
" Like, as fast as I can.
Walking with the risotto.
Right there.
Okay.
Phenomenally tasting risottos, let me tell you.
- Thank you, Chef.
- Keep it going, yes? Yes, Chef.
Rochelle, you're doing awesome.
Thank you.
Rochelle came out really strong.
Strong, strong, strong, strong, strong! Incredible.
You know where you're going, buddy, yes? While Rochelle has her hands full trying to keep up with the demand for the blue team's mushroom risotto, the red chefs Thank you.
Here we go.
Wow, that's not good news for the red team.
Have nothing but time on their hands.
On order, four covers, table 31.
Not one single item for the red team.
I thought our menu was strong and that people would order a lot, but the blue team were getting all of the orders.
I'm like, "oh, my God.
" Like, "what's going on?" Uh, Chef? Red table, Chef.
Yeah.
On order, table 30, two butternut squash risotto.
Yes, Chef! It may not be the most favorite menu, but don't make any mistakes! Yes, Chef! Anton, you need anything? I'm good, right I just got a risotto right now.
Chef Ramsay made it very clear, you better not screw up.
Not a big deal.
There we go, Chef.
This is only for two, right? Yep.
Anton.
Yes, Chef.
Delicious risotto.
I want two portion, not three.
I'm sorry, Chef.
Well, it's wasted time, effort, and money.
He did say to me, "the risottos are perfect.
" So the fact that he gave me a compliment with that yell, I truly believe he respects me.
Half a deli cup is one order.
You breaking my balls? While Anton wastes a perfectly good order of risotto One crab cake, one mushroom risotto.
Let's go.
Yes, Chef! Crab cake's in the oven.
Richard wastes no time starting his crab cake appetizer.
Get some energy in here.
Let's go.
Yes, Chef.
Richard.
About a minute on this risotto! Crab cake? How long on the crab cake? Talk to him, baby.
I need that [Bleep.]
crab cake! Crab cake's up, Chef.
You got to put it down and get out the way.
It's like maneuvering around a lamp post.
[Bleep.]
me.
Hey, crab cake, cold in the middle.
- Richard! - Yes, Chef? The crab cake was definitely a stupid mistake.
I know better than that.
Bounce back, bounce back, bounce back.
Now you're frying it in dirty, black oil! He's not answering me now.
- Yes, Chef! - Hey, you.
Hey, you.
- Hey, hey, you're the most experienced here.
- Yes, Chef.
- So step up! - Yes, Chef.
While Richard refires his crab cake Behind.
Over in the red kitchen On order, six top, entree, five scallops.
Yes, Chef.
A scallop entree created by Anton is proving very popular.
On order, table 14, scallops.
Another one.
Quickly! Yes, Chef! Let's go.
Putting pressure on Melanie at the fish station.
How are those scallops going? _ I'm just trying to make sure we serve them right.
After all, it's my dish, my recipe.
Walking with scallops behind you.
What's that at the bottom there? What have you done? What's this gloop here? This is the way Anton showed me.
He wants to bake bake them while they're in the oven.
- Really? Yeah.
Anton, come here.
Yes, Chef.
I don't get this baked in the sauce [Bleep.]
.
It's getting soggy.
Do you understand? Yes, Chef.
What the hell is this? Is she trying to make me look bad? You can't bake them in that gloop, like a damp [Bleep.]
diaper.
That's not what I tasted two hours ago.
- Yes, Chef.
- Come on then! Give it to me.
- You ready? All right, put it in.
- Yeah.
Oh, my God! There goes all these scallops in the trash can.
As Melanie dumps several improperly made scallop dishes and starts over from scratch Back in the blue kitchen Crab cakes up, Chef.
Richard has delivered his refired crab cake.
Service please, table 33, yes? Hey, blue team Yes, Chef.
First entrees fired.
Table 34 one halibut, one New York strip.
Yes, Chef! Let's go.
And now, with the first entree orders coming in, the spotlight shifts to Jason on the fish station and Gabriel on meat.
- Gabriel.
- Yeah? How you looking on the steak? I think I can go in two, okay? Let me check.
Gabriel does not work well under pressure.
Hey, speed up, Gabriel! Yes, Chef! Yes, Chef! I got it resting right now, okay? I'm not used to working with idiots like this, so I just have to kind of, like, hope for the best.
Ready? I'm ready.
Let's do this.
I'm walking, okay? Fish.
Got the New York right here, Chef.
Unfortunately, working with these idiots here, you can't really do that.
Oh, Gabriel! It's undercooked.
Hey, seriously, man.
It's [Bleep.]
raw.
Hey, hey, you! Come here, you! Your exact words was, "it's resting, Chef.
" For your information, big boy, it's not even [Bleep.]
cooked! So how can anything rest when it hasn't cooked? Yes, Chef.
Get it back in! Yes, Chef.
Yes, Chef.
While Gabriel gives his New York strip a much needed extra few minutes in the oven [Bleep.]
, man.
I'm sorry, man.
[Bleep.]
.
Over in the red kitchen Behind you.
Walking with my other scallop.
Let's go.
I'll take 'em.
Melanie is delivering her second attempt at scallops, which are quickly served to an old acquaintance.
Ladies, welcome.
Congratulations for your win today.
What we have for you is some seared scallops and some fines herbes.
Bon appetit.
_ - No worries.
I'll be back.
- Thank you very much.
Chef, undercooked scallop.
Oh, no.
What table? The executive Chef from The Montage, Chef.
Melanie, come here! That is undercooked.
The executive Chef from The Montage.
- Didn't you meet him? - Yes, Chef.
Come on! Melanie, good job on [Bleep.]
up the scallops for a michelin-star Chef.
Melanie, did he serve you - undercooked food? - No, Chef, he did not.
Refiring right now.
_ _ [Bleep.]
we did not do enough.
What are you guys doing? We have no more scallops? This is not good.
What should we do? It's an interesting dilemma.
If Melanie feels that I'm a threat to her and wants to make me look bad, maybe I should let her bury herself tonight.
It's one hour into the blue versus red menu dinner service.
_ And not only has Melanie misfired on a scallop order for a michelin-star Chef That is undercooked.
Come on! She has another major problem to contend with.
We don't have any more [Bleep.]
scallops? What are you guys doing? We have no more scallops? We did not do enough.
At first I thought maybe I should let her bury herself tonight.
This is not good.
What should we do? But I'm on the red team, and we need to win.
- I'll be right back.
- Okay.
I got to get scallops.
Do you have extra scallops? Scall we didn't do scallops tonight.
'Cause we don't have scallops, - can I give him these scallops? - Yeah.
Anton.
Right there, right there, right there, right there.
Thank you.
Thank you, Anton.
You got it.
Now that I have scallops, I need to stay focused, stop freaking out I can totally do this.
Right behind you.
Thanks to a timely assist by Anton and some generosity from Rochelle and the blue team, Melanie's scallops Thank you very much.
Thank you again for your patience.
Are now receiving positive reviews.
Ah, perfect.
Meanwhile, over in the blue kitchen I'm going back up.
Gabriel's looking for some redemption with his second attempt at the New York strip.
So this one's cooked perfectly.
Thank you, Chef.
Yes! Thank God.
Service, please.
While Gabriel's New York strip gets the highest of praise in the dining room.
_ Back in the kitchen, the brigade is focused on keeping the positive momentum going.
How long on the surf and turf? Gabriel, how are you looking? Whenever you're ready.
You got the garnish? Give me 30 seconds.
James, the surf and turf, why isn't it going? Waiting on garnish, Chef.
We're waiting on garnish.
[Bleep.]
.
These guys are making too many mistakes this late in the game, and me and Rochelle are the blue team.
Everyone else sucks.
What do I want up first? You want the garnish up, Chef! Yeah, you.
Come here, you.
I want the [Bleep.]
garnish first! Yes, Chef.
Coming right now with the garnish.
Gabriel, the garnish is up.
Let's go.
Behind, behind, behind.
Raw.
All of you, come here! Just touch that.
Stone-cold filet.
It's literally, like, just slightly above 'frigerator cold.
Why's that stone-cold? There's no excuses, Chef.
I'm getting it back in the oven right now.
Chef, how are you waiting on me if the steak's raw? He's done, man.
He is [Bleep.]
done.
I'm not done, Chef! As Gabriel slips back into the danger zone, over in the red kitchen One halibut, one New York strip.
Yes, Chef! The countdown begins on Kashia's signature dish.
Yeah, them babies look right.
Even though I know how to cook a New York strip back and forth, I'm worried about redeeming myself from the last service.
Kashia, pasta's undercooked.
I can't believe this.
Kashia, come here! Do you want to go? No, Chef, I don't want to go.
I want to be here.
On order after that one, New York strip, again.
Yes, Chef.
There you go, girl.
You having fun with your steak? Your brown meat.
Your steak, Chef.
Kashia.
Yes, Chef.
Nicely done.
Thank you, Chef.
Yeah, boy.
'Scuse me, Anton 'scuse, 'scuse, 'scuse, 'scuse.
While Kashia proves once again how comfortable she is on the meat station, out in the dining room Ooh, look at that.
This is so good.
The red menu is truly connecting with the diners.
Oh, yeah.
While over in the blue kitchen, Gabriel has just delivered his refired steak to the pass.
All right, all right, all right.
What is he gonna say? What is he gonna say? Let's go.
Send that, yes? On order, four covers, table 34.
Entree, one halibut, one New York strip.
Yes, Chef! Let's go.
You got the garnish? Where's the brussels sprouts? Um, right right behind you.
Halibut, I'm gonna drop the brussels sprouts right now.
Richard, man, why the [Bleep.]
am I always waiting on you? Garnish.
Oh, my God.
Hey, that's my garnish for the halibut.
One brussels sprout for garnish! One! Yes, Chef.
Oh, come on, man.
Come on, come on, come on.
Rochelle, can you jump on garnish? Yes, Chef.
Give me a break.
I got the most experience.
I don't need anybody to work my station.
Never have, never will.
Especially Rochelle.
I'm firing your garnish! As the least experienced Chef, Rochelle, takes over for the most experienced Chef, Richard, on the garnish station, over in the red kitchen Four covers, table three.
One New York strip, one chicken.
Yes, Chef.
The first order of the night has come in for the most feared item on the red menu, Joy's fried chicken.
Joy, you're cool, yo? Let's go.
Joy is gonna have to own up to that dish and make sure that stuff comes out perfect.
Joy, you good? I'm great.
This is, like, do or die for our team.
_ Yeah.
_ Go away, go away.
Where's the chicken? Coming right now, Chef.
All of you! [Bleep.]
.
It's two hours into the red menu versus blue menu dinner service.
Coming right now, Chef.
Joy has just delivered her highly anticipated fried chicken to the pass.
All of you! [Bleep.]
.
And the red team is nervously awaiting a verdict from Chef Ramsay.
Joy, beautifully cooked.
Really nice.
Let's go.
Snaps.
I was happy there wasn't any hiccups.
Go, please, John.
'Cause, like I said, that could've been a disaster.
Oh, that's good.
As Joy's fried chicken is being fully appreciated in the dining room, over in the blue kitchen - How long on the surf and turf, guys? - That needs butter butter.
- Halibut garnish.
- Halibut garnish walking.
Rochelle is showing no signs of the nervousness that she had earlier and is now driving the garnish station.
Go, please.
Let's go.
And both kitchens are getting their final orders out to hungry diners.
- New York.
- Finally.
- It's really good.
- Last table.
- That was worth the wait.
- Oh, my God.
- Worth the wait? - Worth the wait.
Turn everything off.
Tonight wasn't a bad service.
Seriously.
Blue, you came out of the gate strong.
Red, slow start, strong finish.
So the winning team tonight Has to be The red team.
Blue team, unfortunately, as the service progressed, it was almost like air being let out of a balloon.
Red kitchen fought back.
Blue kitchen was deflated.
I need you to have a really good think and come up with two individuals up for elimination.
Red team, the blue team will be losing at least one member.
So Joy, Kashia, and Melanie, I'd like one of you to volunteer to go to the blue team.
Get out of here.
Good luck, girls.
I mean, you watch those guys screwing everything up left and right.
I feel bad for you girls right now.
It's pretty sad.
I kind of want to give 'em a tissue at the moment.
Guys, how are we doing it? Well _ Would I go over there? Hell, no.
[Bleep.]
, dude.
Blue kitchen sucks.
Worst-case scenario, going to the blue team, and being like, "holy [Bleep.]
.
"None of these people know how to communicate.
Things are going up in flames.
" And then Chef Ramsay saying, "well, Melanie, you really didn't make a difference.
" You want to know the one reason why I don't want to go on the blue team? It's just a penis-swinging competition over there.
I'm gonna tell you, Jason does get pretty angry sometimes.
I noticed that.
So who want to volunteer? We already know who's gonna be going up tonight, Richard and Gabriel.
Why should me and Richard go up? The mess-ups tonight.
Yeah.
That's all I have to base it on.
I don't have anything else.
I'm just gonna go lay down, 'cause I have a headache.
Tonight, out of four people, two of us are going up.
I don't want to go up there anymore, but Chef Jason had no mistakes.
So, I mean, you only have one other person.
I think Chef Rochelle should go up.
I'm gonna agree.
I'm gonna tell you straight up front, during the day, she really got messed up.
Yeah.
For her to get that emotional and start breaking down and crying is [Bleep.]
, man.
I think we need to look at it a little bit more.
Maybe Gabriel has a point, but Rochelle kicked ass tonight! What the [Bleep.]
do we do? Red team, well done.
Thank you, Chef.
Richard, blue team's first nominee and why, please.
First nominee's myself, Chef.
I had a problem with the first crab cake I sent out, and I just got a little bit behind.
Second nominee, and why? Second nominee's Uh After a dinner service that can be best described as inconsistent, the blue team had to nominate two chefs for elimination.
Their first choice was Richard.
Second nominee and why? Second nominee's Gabriel, Chef.
Gabriel, why? For his inconsistent service tonight and the cold steaks that came back.
Um, not cold.
Raw.
Richard, Gabriel, step forward, please.
Both of you, based on tonight's performance, you should be out of here.
Richard I'm expecting more from you.
Why do you think you should stay in Hell's Kitchen? I came in here to work for you, Chef.
At my age, there was no other reason that I want to be here than to work for you.
I'm willing to do whatever it takes to make a successful service.
I have a lot more to show you and a lot more to give.
And my desire and passion has never wavered in any way, shape, or form.
Gabriel, you make a mistake, you disappear.
Why do you deserve to stay in Hell's Kitchen? I've never quit on you, Chef.
In the challenges, in the services, I never quit.
I finish strong every time.
Yeah, I messed up, but I bounced back.
Put me back in the kitchen.
Give me another chance.
I'm not done.
This is very hard.
The person leaving Hell's Kitchen Richard.
Give me your jacket.
Your time is done, big boy.
Yes, Chef.
- Thank you.
- Thank you, Chef.
I'm 48 years old.
I wasn't supposed to be here, and I did everything anybody else who was 28 did, as good or better.
I wanted to be there at the end, but am I gonna go pout and cry about it? [Bleep.]
, no.
It's been a great experience.
I'd do it again in a heartbeat.
I'd do it at 49 and really piss people off.
Gabriel Wake up.
Back in line.
Joy, Kashia, and Melanie, which one of you is volunteering to join the blue team? Me, Chef.
Head over there, Melanie.
We have four on the blue, four on the red.
There are no more excuses left, and there is definitely nowhere to hide.
Get out of here.
The right man did not go home tonight.
Gabriel is just such a little bitch.
Seriously, go back to Houston, and go, like, cook with your grandma or whatever the [Bleep.]
he does.
I'm not a quitter, so don't label me as a quitter.
This fight is not over.
The flame is here, and it's hot.
I'll [Bleep.]
fight till the end.
Till I die.
Jason, Gabriel, and Rochelle, step aside, because these colors are gonna be blue tomorrow, and I'm coming with a vengeance.
Richard had more experience than anyone here, but it's not experience I'm looking for.
It's talent.
Next time on Hell's Kitchen Since when are we braising salmon? When a ridiculous mistake I said nothing of the sort! Brings the red kitchen screeching to a halt Just man up a little bit.
Will it be enough to send Kashia over the edge? I'm not a dog.
Don't talk to me in that kind of way.
What did you say? I'm getting tired of this [Bleep.]
.
And when one Chef Oh, no.
Serves something so disgusting Oh, no.
So foul Uh-uh.
Will it be the last dish they ever serve in Hell's Kitchen? What are you doing? And when Anton Huh? Dares to open his mouth to Chef Andi Anton, pull it together! I understand, Chef.
It sets off a rampage He crossed the line.
No, I was just saying stop talking back! That you'll have to see to believe.
Don't think I'm gonna let some little girl get in my face.
Don't you [Bleep.]
talk back to me! You will not break me, and I'm just going to piss you off more on purpose.
On the next Hell's Kitchen.
Oh, my God.
- Don't you ever talk back - I'm not talking back.
Shut up.
.
Anton was careful not to rock the boat on his new team.
You really think I'm gonna open my mouth in your kitchen? This was my nightmare.
Then, in Chef Ramsay's shop-in-the-dark challenge Oh, what the [Bleep.]
is this? The chefs had to choose ingredients relying solely on their sense of touch.
Squid.
Oh, [Bleep.]
.
And following some disappointing dishes from Kashia You're gonna [Bleep.]
choke someone.
And Jason It's like a mouthful of bullets.
Melanie impressed.
The flavor's good.
Really good, indeed.
But it was Rochelle who triumphed I thought it was a strange combination, the avocado, but it actually quite works.
I thought it was a strange combination, the avocado, but it actually quite works.
Winning the challenge And the blue team's respect.
You are wonderful, Rochelle.
Finally, the blue team knows what it's like to win for a change.
And then, at a special dinner service honoring the charity unicef This is one of the most important dinners you've ever cooked.
Each Chef was given the task of leading a course.
This is my chance to shine, and show Chef, you know, what I'm made of.
But in spite of Rochelle in the blue kitchen Rochelle, keep it going, yes? Yes, Chef.
And Anton in the red kitchen getting their respective kitchens off to a great start Very nice, Anton.
Go, please.
Both teams had their issues.
Overcooked.
Oh, my God.
Sandra, new to the blue team, didn't impress anyone with how she supervised the lamb course.
I've got overcooked lamb and three plates with no lamb on.
Make a decision! Ugh, Sandra! And in the red kitchen, it was Kashia who fumbled the tortellini course.
Hurry up, I need y'all to move.
Y'all are moving slow.
Pasta's undercooked.
Come on, Mel, I thought you said those were done.
I feel like they threw me under the [Bleep.]
bus.
But she wasn't ready to accept the blame.
You didn't want to do it, 'cause you didn't want to get [Bleep.]
from Chef Ramsay.
That's cowardly! That's fake! That's punk-ass.
The red team nominated Kashia.
And Scott.
While the blue team selected - Sandra.
- And Gabriel.
In the end, Chef Ramsay chose Sandra.
Who saw her dream of winning this season's Hell's Kitchen and $1/4 million come to an end.
And now, the continuation of Hell's Kitchen.
Get out of here.
I'm so relieved Chef Ramsay told me to get back in line.
I thought I was going home.
Kashia, what up? I'm still shaking.
But you still here.
I know.
But he knows you didn't plateau.
That's why you've been here.
Like, he's seen your progress.
Yeah.
Melanie _ Melanie, I would've never left you.
I didn't leave you! That's cowardly! That's fake! That's punk-ass.
If you know me outside of this place, I'm not like that.
We gotta come together as a team.
We need to put, literally, - And I agree.
- Yeah.
I need to redeem myself.
I'm just so happy that we were able to talk it over.
This drama is not why I'm here.
Get off me, Mississippi, with your country ass.
_ - Nobody's safe here.
- Nobody.
Like, I feel confident about how I performed to this point, but it's only to this point.
So who do you think is your biggest threat? Uh I don't know.
Who do you think your biggest threat is? As far as confidence and experience? You.
Of course Melanie feels like I'm a threat to her.
And I am.
But, honestly, I'm not worried about Melanie at all.
Me and you are gonna be the last two.
Last two standing.
Why are you laughing? You know, I just want to get to the end.
Not knowing what's coming.
That's the part that bothers me.
As a new day dawns in Hell's Kitchen Morning, everybody.
Everybody, come gather around.
A surprise visitor brings a surprise delivery from Chef Ramsay.
Hello there.
- Hello.
- Morning.
Y'all about to take something off, huh? Hey, go ahead.
God, that guy is such an idiot.
Good _ Hey.
- Oh, menus.
- Thank you.
_ All right.
You know, that rap wouldn't have won a freestyle battle for sure.
All right, so red team, get downstairs to the patio immediately.
In an important test of the team's creativity and their ability to work together Come on, red team.
Chef Ramsay has asked each kitchen to create an original fine dining menu for tonight's dinner service.
Okay.
So we need four apps, four entrees, right? Yes.
Well, I think we start with apps first.
You guys feel good with risotto? Yeah.
I'll write risotto up on the board.
We need to figure out what kind of risotto.
I was thinking shrimp bisque risotto, which is a totally different style and taste to it.
Or you know what I was thinking? A pea risotto.
Because the peas are in right now.
How about doing a squash risotto, like a butternut squash risotto? Yeah, but now, what would a good garnish to go with that be? If you put spinach in there at the end, it'll steam itself down.
Yeah, but how good is spinach gonna taste with butternut squash? Actually, it tastes very good with it.
Yeah, that'd be good.
Ugh.
All right.
Where else can we go with that? Can we do Cranberries with that? In the butternut squash? I don't think they blend very well.
Yeah, why don't you throw some Cranberries up in that? God [Bleep.]
, here we go.
Every time I make a suggestion, Melanie's saying how much she hates it.
This is crazy.
Butternut squash with just, like, something else in there.
Like nutmeg sauce or something like that.
Ugh, we're thinking too much.
All right, well, we we know that's the base, so put butternut squash risotto Butternut squash risotto.
And we'll come back to the garnish.
While the majority of Anton's suggestions hit a sour note with Melanie, upstairs in the dorms, the blue team We definitely need a risotto.
Seems to be working in perfect harmony.
Wild mushroom Asparagus risotto? All right, go ahead, go ahead.
Wild mushroom and asparagus.
We started brainstorming pretty quick, tried to start of thinking of dishes that the Chef likes on his menu.
Crab cake.
Or, like, a slaw with it? Maybe an Asian slaw, like, with sesame seed oil and then you start trying to think of a different twist on it.
We can use a ginger dressing.
Is that good? Is that cool with you? _ Meanwhile, down on the patio Clam and mussel with butter beans.
You're doing a butternut squash and a butter bean? _ We can do, um, tuna slider.
Well, we have a seafood, though.
Okay.
What about doing a beef carpaccio? Yeah.
All right, we need one more.
What about sliders? Like, ahi tuna sliders? Okay, cool.
Wh No, y'all didn't.
Okay, so, Melanie, didn't I just say that? Um, what what were you saying? Okay, tuna slider.
Tuna sliders.
So how did you forget that I just suggested a tuna slider? Anton, are you Are you cool with all this? You're not speaking up.
I just think we're just going too much the way Ramsay's already got us doing.
This isn't a team menu right now.
This is Melanie's menu.
We burn as a group, 'cause it's all your ideas I'll throw you under the [Bleep.]
bus.
How is this like what he's doing? It's similar to his selection on his menus.
That's not true at all.
While one voice seems to be dominating the discussion on the red team, back upstairs I think that should just be a meat dish of some kind by itself.
There is one voice on the blue team that has yet to be heard.
What do you think, Rochelle? Jump in.
Um, I don't know.
I you cook meat well, Rochelle.
I mean, go with a steak, or or or either New York or the filet.
No? Rochelle, come on.
Tell us what you want to do.
There's only four of us.
We're a man down.
We need you.
What do you want to do? Meat I mean, come on.
New York or a strip or what are you comfortable with? Oh, my gosh, like, this should not be this difficult.
But I've just done catering, and so it's a little bit different.
It's not that I'm not creative, it's just, you know, that lack of experience also plays into my lack of confidence.
Like, it's harder for me to throw out ideas.
Have a voice.
Speak up.
Um, it doesn't matter.
New York, rib eye.
Either of those.
It doesn't matter.
Put in! Input! While the men are frustrated by Rochelle's lack of participation, downstairs Let everybody at least put up an option for an entree.
Joy is encouraging everyone to get involved in the menu plan.
- My New York steak.
- Okay.
Okay.
With the blue cheese crab butter.
Yeah, yeah.
For sure.
My teammates, they remembered my signature dish.
I have a New York strip with a blue cheese crab butter.
That steak's delicious.
He really liked that [Bleep.]
.
I definitely think the New York strip is gonna be one of our best sellers for tonight.
What are we gonna do next? Well, I'm thinking scallops with a goat cheese-pesto topping.
Okay.
Finally, I got my two cents in.
Goat cheese-pesto.
I'm pretty psyched to actually give Chef Ramsay my version of scallops.
I want to do some crispy-ass chicken.
What happened last time everybody did fried chicken? It was kind of disaster.
It's pink, and it's [Bleep.]
raw! All of you, come here.
It's still raw! Still raw.
This is a joke.
I wouldn't even go in the chicken direction today.
Yeah, but we should play it safe.
I think it's a [Bleep.]
disaster.
I don't think we should even get involved with that tonight.
Blah, blah, blah, blah, blah, blah, blah.
Don't be scared.
It's [Bleep.]
chicken.
It's chicken! Tonight, dinner service will feature the annual battle of the menus.
- Four apps, four entrees, right? - Yes.
So the teams are coming up with their own dishes for tonight's dinner service.
But as the red team finalizes their entrees I want to do some crispy-ass chicken.
Joy is pushing for one dish that has her team crying foul.
I think it's a [Bleep.]
disaster.
I don't think we should even get involved with that tonight.
Blah, blah, blah, blah, blah, blah, blah.
Don't be scared about chicken.
It's [Bleep.]
chicken.
It's chicken! I have no idea why anybody would be so adamant about putting fried chicken on a menu after it just tanked.
We gonna fry the [Bleep.]
out that chicken.
Do I look like I can't fry chicken, Scott? It runs through my veins, for goodness' sake.
Yeah, we gonna break that bitch down.
It's chicken.
Why should one be afraid of chicken? Pollo.
So we frying the chicken again? Yes, the [Bleep.]
we are.
All right.
Both teams have finished designing their menus.
Very nice, composed menu.
And must now prepare all of their dishes for Chef Ramsay to taste, critique, and approve.
Guys, got to get moving.
We do not have a lot of time.
All right, you ready for scallops? - You ready for a lesson? - Okay.
You want that nice, golden brown crust.
This is the sauce, and I'm gonna bake the scallops with it.
There's only five of us left on the red team.
Any given day is someone's last day.
No room for mistakes there.
With the tuna sliders, you basically I'm just dressing this with this, a little salt and pep uh, salt, then I'm gonna top it with the sesame seed, and that's it.
All right? I'm guessing this wasn't my dish.
I think it's Joy's, right? Yeah, it's it's a little me and Mel.
Actually, the tuna slider, I suggested tuna also, you know.
Somehow, I just get left out of, you know, so many ideas.
You are so dramatic.
Stop it.
_ While Kashia feels underappreciated in the red kitchen everything in the window.
The blue team is closing in on completing their demo dishes for Chef Ramsay's approval.
[Bleep.]
.
Rochelle, you're burning the crab cakes.
Are you [Bleep.]
serious? Oh, my God.
Right, red team, are we ready? Yes, Chef.
Let's go.
My fingers are crossed.
I'm hoping for the best, because I contributed most of the menu Really big night.
So it could bite me in the ass if Chef Ramsay doesn't like it.
So instantly, when I read the menu, I've got the seared tuna, which is obviously raw, and the carpaccio.
Whose idea was it to do two raw dishes on there? I guess we never really thought about two raw dishes, Chef.
Have you done that for easiness, in terms of the execution, or actual delivering flavor? Delivering flavor, Chef.
Make sure they're exceptional dishes, 'cause they're not cooked, right? Yes, Chef.
Right, entrees.
This is a seared scallop topped with a garlic-basil pesto spread.
Mmm.
Whose idea? My idea, Chef.
So I've got this sweetness coming through on the caramelized top of the scallop, and all of a sudden, now, here, it's like, "[Bleep.]
hell.
Garlic breath.
" So you're saying less garlic in the basil? - Less of that.
- Yes, Chef.
Good point.
If my girlfriend decides to eat that, she's gonna stink a little bit.
Heh, I don't know if I want to deal with the funk.
- Next.
- Um Came back to the chicken.
We going back for some chicken? - Yep.
- Holy crap.
Oh, [Bleep.]
.
Here we go.
Fried chicken with succotash, lima beans, and corn.
Mm-hmm.
Mmm.
That's delicious.
It looks ugly.
Would you take that off the bone, or we serve on the bone like that? I can take it off the bone.
I just think it'll give it a little bit more finesse.
Okay.
Actually it'll make it a little bit more sexier.
He says some random stuff.
"Sex it up.
Play it up.
Make it sexy, you know?" Chef Ramsay, this is the sexiest restaurant I've ever worked in.
Just going back on the previous experience, on our sudden night, you remember? - Oh, yeah.
- Catastrophic.
I don't want to go back anywhere near there.
Even Chef Ramsay had the same concerns with the chicken that I did.
No, I understand, Chef.
I fried this chicken, Chef Ramsay.
I can do this.
I got this.
Okay, not bad.
- Thank you, Chef.
- All right, thank you, Chef.
Thank you.
All right, let me show you my basil.
Blue team, let's go.
Right, wild mushroom risotto.
Just taste that, guys.
- Rochelle.
- Yes, Chef.
What is the first thing that comes into your mouth? - Mushroom.
- Mushroom.
Mushroom.
That was phenomenal.
Obviously, it's a great dish.
You got to be stupid in the mouth, to, like, not not like mushrooms.
So short rib.
Whose idea? Mine, Chef.
That's delicious.
Delicious.
Thank you, Chef.
Next.
What is that? Crab cake.
Crab cake? I cannot believe that.
That was my fault.
I got it a little bit crispy.
Can you pass me your glasses? Oh, no, they're clean! No, no.
Don't giggle.
- Just get real.
- Yes, Chef.
[Bleep.]
can you see that? Can you see that? Don't serve it.
I didn't want to waste another one, so for presentation purposes, of course, it's gonna be better.
Oh, so you served me the burnt one? I'm sorry, Chef.
Rochelle's crab cake is a stupid, stupid-ass mistake.
And you can't do that.
You know, you just can't do that.
Overall, a few danger zones.
Little bit of help with green on there.
- Homework on there.
- Yeah.
This is your menu.
Oh, man.
Oh, my gosh.
I'm having a horrible morning.
A lot of little things sometimes add up to one big thing.
I need you to get organized.
You need to start getting this kitchen set up.
You got potatoes and carrots? That has nothing to do with getting organized.
Everything needs to be in its place.
Well, how are we putting [Bleep.]
in place, if we don't even have everything we need? We put what we have in place! Ugh! Can't deal with what we don't have, so just get everything that we do have in the right [Bleep.]
place.
Rochelle is freaking out.
I don't know why.
These are just simple things.
Okay.
Why are you stressing so much? Just calm down, and let's just get this all done.
Rochelle.
Rochelle! Ugh! After a stressful morning creating and preparing their own menus for tonight's dinner service, one member of the blue team Rochelle.
_ Is coming a bit unglued.
Rochelle can't handle pressure.
Honestly, I hope she's not gonna give up.
Ugh, man.
You guys need to go to lunch.
Okay, you guys are breaking for lunch.
- Yes, Chef.
- All right, Chef.
I knew this was Hell's Kitchen, but, like, I don't think I was prepared for this.
Ro.
What's wrong? It's, like, more and more, like, I know when we get down to less and less people, like, I feel like, I don't know.
There's more and more stress, and it scares the crap out of me.
_ _ Yeah.
Like, I'm not used to this, like, type of environment.
Just, like, I'm trying really hard, you know? I'm really trying right now to bounce back and just realize, like, okay, it's just, you know, a competition.
And I'm just gonna prove to Chef Ramsay that I can be his head Chef.
I'll be okay.
- Love you, boo.
- I love you too.
It's just one hour until the doors open, and everyone is anxious to get cooking.
That that one's clean.
I need that one, yeah.
The chefs realize that, tonight, Chef Ramsay's expectations are higher than ever.
This should be an easy service for us, 'cause we're doing all our own dishes.
It's [Bleep.]
that we're familiar with.
You get you know? Yeah, it's your owshes.
You're most comfortable.
Filets are chopped.
Lobsters are done.
Okay.
Okay.
As far as the risotto goes, I got all the stuff done.
Okay, red team, line up, please.
Let's go.
Blue team, line up, guys.
Uh, right.
Red team, blue team, tonight, it's all about you.
Your menu, your creativity, and your execution.
So there is no excuses, got it? Yes, Chef.
Let's go, guys.
Uh, Jean-Philippe, open Hell's Kitchen, please, for red versus blue menu.
- Oui, Chef.
- Let's go.
Tonight, as is customary during red menu versus blue menu, each diner has the choice of ordering from either kitchen.
Which side are you choosing tonight? I'm gonna choose red.
Very good.
And which side will you be choosing? I'll do the blue.
Okay.
The red team's menu features butternut squash risotto, a pan-seared New York strip, seared scallops, and buttermilk fried chicken.
Touching my butt? No, I was wiping the butter off here.
You totally touched my butt.
The blue team's menu features wild mushroom risotto, jumbo crab cake, lobster surf and turf, and a New York strip.
No matter how many orders we get, we got to be [Bleep.]
flawless.
First table, Chef.
First table.
Thank you.
Yeah.
- Red team! - Yes, Chef.
Four covers, table 12.
Sadly, one appetizer, one carpaccio.
Yes, Chef! Let's go.
I'll bring it up for you.
No, I got it.
Blue team, on order, table 12.
Three mushroom risotto.
On.
Yes, Chef! Let's go, guys.
Earlier, Rochelle had some anxiety issues going on.
So hopefully she'll blow us all away, and we'll all be like, "oh, all right.
" This, I need truffle.
Watch out, watch out, watch out.
Hold on, I got to get this in.
- Oh, my God.
- Yes, Chef.
Yes, Chef.
As Rochelle and Scott start working on their first appetizers, the tickets begin to fly in with some early indications on which menu is more popular.
On order, table 43, all for the blue team.
Three mushroom risotto.
On.
Yes, Chef.
Give me a time.
Eight minutes? We're about five minutes out on the first risotto and about six on the second.
There were, like, three risottos.
Another, like, three risottos.
And I was just like, "whoa, whoa, whoa.
" Like, as fast as I can.
Walking with the risotto.
Right there.
Okay.
Phenomenally tasting risottos, let me tell you.
- Thank you, Chef.
- Keep it going, yes? Yes, Chef.
Rochelle, you're doing awesome.
Thank you.
Rochelle came out really strong.
Strong, strong, strong, strong, strong! Incredible.
You know where you're going, buddy, yes? While Rochelle has her hands full trying to keep up with the demand for the blue team's mushroom risotto, the red chefs Thank you.
Here we go.
Wow, that's not good news for the red team.
Have nothing but time on their hands.
On order, four covers, table 31.
Not one single item for the red team.
I thought our menu was strong and that people would order a lot, but the blue team were getting all of the orders.
I'm like, "oh, my God.
" Like, "what's going on?" Uh, Chef? Red table, Chef.
Yeah.
On order, table 30, two butternut squash risotto.
Yes, Chef! It may not be the most favorite menu, but don't make any mistakes! Yes, Chef! Anton, you need anything? I'm good, right I just got a risotto right now.
Chef Ramsay made it very clear, you better not screw up.
Not a big deal.
There we go, Chef.
This is only for two, right? Yep.
Anton.
Yes, Chef.
Delicious risotto.
I want two portion, not three.
I'm sorry, Chef.
Well, it's wasted time, effort, and money.
He did say to me, "the risottos are perfect.
" So the fact that he gave me a compliment with that yell, I truly believe he respects me.
Half a deli cup is one order.
You breaking my balls? While Anton wastes a perfectly good order of risotto One crab cake, one mushroom risotto.
Let's go.
Yes, Chef! Crab cake's in the oven.
Richard wastes no time starting his crab cake appetizer.
Get some energy in here.
Let's go.
Yes, Chef.
Richard.
About a minute on this risotto! Crab cake? How long on the crab cake? Talk to him, baby.
I need that [Bleep.]
crab cake! Crab cake's up, Chef.
You got to put it down and get out the way.
It's like maneuvering around a lamp post.
[Bleep.]
me.
Hey, crab cake, cold in the middle.
- Richard! - Yes, Chef? The crab cake was definitely a stupid mistake.
I know better than that.
Bounce back, bounce back, bounce back.
Now you're frying it in dirty, black oil! He's not answering me now.
- Yes, Chef! - Hey, you.
Hey, you.
- Hey, hey, you're the most experienced here.
- Yes, Chef.
- So step up! - Yes, Chef.
While Richard refires his crab cake Behind.
Over in the red kitchen On order, six top, entree, five scallops.
Yes, Chef.
A scallop entree created by Anton is proving very popular.
On order, table 14, scallops.
Another one.
Quickly! Yes, Chef! Let's go.
Putting pressure on Melanie at the fish station.
How are those scallops going? _ I'm just trying to make sure we serve them right.
After all, it's my dish, my recipe.
Walking with scallops behind you.
What's that at the bottom there? What have you done? What's this gloop here? This is the way Anton showed me.
He wants to bake bake them while they're in the oven.
- Really? Yeah.
Anton, come here.
Yes, Chef.
I don't get this baked in the sauce [Bleep.]
.
It's getting soggy.
Do you understand? Yes, Chef.
What the hell is this? Is she trying to make me look bad? You can't bake them in that gloop, like a damp [Bleep.]
diaper.
That's not what I tasted two hours ago.
- Yes, Chef.
- Come on then! Give it to me.
- You ready? All right, put it in.
- Yeah.
Oh, my God! There goes all these scallops in the trash can.
As Melanie dumps several improperly made scallop dishes and starts over from scratch Back in the blue kitchen Crab cakes up, Chef.
Richard has delivered his refired crab cake.
Service please, table 33, yes? Hey, blue team Yes, Chef.
First entrees fired.
Table 34 one halibut, one New York strip.
Yes, Chef! Let's go.
And now, with the first entree orders coming in, the spotlight shifts to Jason on the fish station and Gabriel on meat.
- Gabriel.
- Yeah? How you looking on the steak? I think I can go in two, okay? Let me check.
Gabriel does not work well under pressure.
Hey, speed up, Gabriel! Yes, Chef! Yes, Chef! I got it resting right now, okay? I'm not used to working with idiots like this, so I just have to kind of, like, hope for the best.
Ready? I'm ready.
Let's do this.
I'm walking, okay? Fish.
Got the New York right here, Chef.
Unfortunately, working with these idiots here, you can't really do that.
Oh, Gabriel! It's undercooked.
Hey, seriously, man.
It's [Bleep.]
raw.
Hey, hey, you! Come here, you! Your exact words was, "it's resting, Chef.
" For your information, big boy, it's not even [Bleep.]
cooked! So how can anything rest when it hasn't cooked? Yes, Chef.
Get it back in! Yes, Chef.
Yes, Chef.
While Gabriel gives his New York strip a much needed extra few minutes in the oven [Bleep.]
, man.
I'm sorry, man.
[Bleep.]
.
Over in the red kitchen Behind you.
Walking with my other scallop.
Let's go.
I'll take 'em.
Melanie is delivering her second attempt at scallops, which are quickly served to an old acquaintance.
Ladies, welcome.
Congratulations for your win today.
What we have for you is some seared scallops and some fines herbes.
Bon appetit.
_ - No worries.
I'll be back.
- Thank you very much.
Chef, undercooked scallop.
Oh, no.
What table? The executive Chef from The Montage, Chef.
Melanie, come here! That is undercooked.
The executive Chef from The Montage.
- Didn't you meet him? - Yes, Chef.
Come on! Melanie, good job on [Bleep.]
up the scallops for a michelin-star Chef.
Melanie, did he serve you - undercooked food? - No, Chef, he did not.
Refiring right now.
_ _ [Bleep.]
we did not do enough.
What are you guys doing? We have no more scallops? This is not good.
What should we do? It's an interesting dilemma.
If Melanie feels that I'm a threat to her and wants to make me look bad, maybe I should let her bury herself tonight.
It's one hour into the blue versus red menu dinner service.
_ And not only has Melanie misfired on a scallop order for a michelin-star Chef That is undercooked.
Come on! She has another major problem to contend with.
We don't have any more [Bleep.]
scallops? What are you guys doing? We have no more scallops? We did not do enough.
At first I thought maybe I should let her bury herself tonight.
This is not good.
What should we do? But I'm on the red team, and we need to win.
- I'll be right back.
- Okay.
I got to get scallops.
Do you have extra scallops? Scall we didn't do scallops tonight.
'Cause we don't have scallops, - can I give him these scallops? - Yeah.
Anton.
Right there, right there, right there, right there.
Thank you.
Thank you, Anton.
You got it.
Now that I have scallops, I need to stay focused, stop freaking out I can totally do this.
Right behind you.
Thanks to a timely assist by Anton and some generosity from Rochelle and the blue team, Melanie's scallops Thank you very much.
Thank you again for your patience.
Are now receiving positive reviews.
Ah, perfect.
Meanwhile, over in the blue kitchen I'm going back up.
Gabriel's looking for some redemption with his second attempt at the New York strip.
So this one's cooked perfectly.
Thank you, Chef.
Yes! Thank God.
Service, please.
While Gabriel's New York strip gets the highest of praise in the dining room.
_ Back in the kitchen, the brigade is focused on keeping the positive momentum going.
How long on the surf and turf? Gabriel, how are you looking? Whenever you're ready.
You got the garnish? Give me 30 seconds.
James, the surf and turf, why isn't it going? Waiting on garnish, Chef.
We're waiting on garnish.
[Bleep.]
.
These guys are making too many mistakes this late in the game, and me and Rochelle are the blue team.
Everyone else sucks.
What do I want up first? You want the garnish up, Chef! Yeah, you.
Come here, you.
I want the [Bleep.]
garnish first! Yes, Chef.
Coming right now with the garnish.
Gabriel, the garnish is up.
Let's go.
Behind, behind, behind.
Raw.
All of you, come here! Just touch that.
Stone-cold filet.
It's literally, like, just slightly above 'frigerator cold.
Why's that stone-cold? There's no excuses, Chef.
I'm getting it back in the oven right now.
Chef, how are you waiting on me if the steak's raw? He's done, man.
He is [Bleep.]
done.
I'm not done, Chef! As Gabriel slips back into the danger zone, over in the red kitchen One halibut, one New York strip.
Yes, Chef! The countdown begins on Kashia's signature dish.
Yeah, them babies look right.
Even though I know how to cook a New York strip back and forth, I'm worried about redeeming myself from the last service.
Kashia, pasta's undercooked.
I can't believe this.
Kashia, come here! Do you want to go? No, Chef, I don't want to go.
I want to be here.
On order after that one, New York strip, again.
Yes, Chef.
There you go, girl.
You having fun with your steak? Your brown meat.
Your steak, Chef.
Kashia.
Yes, Chef.
Nicely done.
Thank you, Chef.
Yeah, boy.
'Scuse me, Anton 'scuse, 'scuse, 'scuse, 'scuse.
While Kashia proves once again how comfortable she is on the meat station, out in the dining room Ooh, look at that.
This is so good.
The red menu is truly connecting with the diners.
Oh, yeah.
While over in the blue kitchen, Gabriel has just delivered his refired steak to the pass.
All right, all right, all right.
What is he gonna say? What is he gonna say? Let's go.
Send that, yes? On order, four covers, table 34.
Entree, one halibut, one New York strip.
Yes, Chef! Let's go.
You got the garnish? Where's the brussels sprouts? Um, right right behind you.
Halibut, I'm gonna drop the brussels sprouts right now.
Richard, man, why the [Bleep.]
am I always waiting on you? Garnish.
Oh, my God.
Hey, that's my garnish for the halibut.
One brussels sprout for garnish! One! Yes, Chef.
Oh, come on, man.
Come on, come on, come on.
Rochelle, can you jump on garnish? Yes, Chef.
Give me a break.
I got the most experience.
I don't need anybody to work my station.
Never have, never will.
Especially Rochelle.
I'm firing your garnish! As the least experienced Chef, Rochelle, takes over for the most experienced Chef, Richard, on the garnish station, over in the red kitchen Four covers, table three.
One New York strip, one chicken.
Yes, Chef.
The first order of the night has come in for the most feared item on the red menu, Joy's fried chicken.
Joy, you're cool, yo? Let's go.
Joy is gonna have to own up to that dish and make sure that stuff comes out perfect.
Joy, you good? I'm great.
This is, like, do or die for our team.
_ Yeah.
_ Go away, go away.
Where's the chicken? Coming right now, Chef.
All of you! [Bleep.]
.
It's two hours into the red menu versus blue menu dinner service.
Coming right now, Chef.
Joy has just delivered her highly anticipated fried chicken to the pass.
All of you! [Bleep.]
.
And the red team is nervously awaiting a verdict from Chef Ramsay.
Joy, beautifully cooked.
Really nice.
Let's go.
Snaps.
I was happy there wasn't any hiccups.
Go, please, John.
'Cause, like I said, that could've been a disaster.
Oh, that's good.
As Joy's fried chicken is being fully appreciated in the dining room, over in the blue kitchen - How long on the surf and turf, guys? - That needs butter butter.
- Halibut garnish.
- Halibut garnish walking.
Rochelle is showing no signs of the nervousness that she had earlier and is now driving the garnish station.
Go, please.
Let's go.
And both kitchens are getting their final orders out to hungry diners.
- New York.
- Finally.
- It's really good.
- Last table.
- That was worth the wait.
- Oh, my God.
- Worth the wait? - Worth the wait.
Turn everything off.
Tonight wasn't a bad service.
Seriously.
Blue, you came out of the gate strong.
Red, slow start, strong finish.
So the winning team tonight Has to be The red team.
Blue team, unfortunately, as the service progressed, it was almost like air being let out of a balloon.
Red kitchen fought back.
Blue kitchen was deflated.
I need you to have a really good think and come up with two individuals up for elimination.
Red team, the blue team will be losing at least one member.
So Joy, Kashia, and Melanie, I'd like one of you to volunteer to go to the blue team.
Get out of here.
Good luck, girls.
I mean, you watch those guys screwing everything up left and right.
I feel bad for you girls right now.
It's pretty sad.
I kind of want to give 'em a tissue at the moment.
Guys, how are we doing it? Well _ Would I go over there? Hell, no.
[Bleep.]
, dude.
Blue kitchen sucks.
Worst-case scenario, going to the blue team, and being like, "holy [Bleep.]
.
"None of these people know how to communicate.
Things are going up in flames.
" And then Chef Ramsay saying, "well, Melanie, you really didn't make a difference.
" You want to know the one reason why I don't want to go on the blue team? It's just a penis-swinging competition over there.
I'm gonna tell you, Jason does get pretty angry sometimes.
I noticed that.
So who want to volunteer? We already know who's gonna be going up tonight, Richard and Gabriel.
Why should me and Richard go up? The mess-ups tonight.
Yeah.
That's all I have to base it on.
I don't have anything else.
I'm just gonna go lay down, 'cause I have a headache.
Tonight, out of four people, two of us are going up.
I don't want to go up there anymore, but Chef Jason had no mistakes.
So, I mean, you only have one other person.
I think Chef Rochelle should go up.
I'm gonna agree.
I'm gonna tell you straight up front, during the day, she really got messed up.
Yeah.
For her to get that emotional and start breaking down and crying is [Bleep.]
, man.
I think we need to look at it a little bit more.
Maybe Gabriel has a point, but Rochelle kicked ass tonight! What the [Bleep.]
do we do? Red team, well done.
Thank you, Chef.
Richard, blue team's first nominee and why, please.
First nominee's myself, Chef.
I had a problem with the first crab cake I sent out, and I just got a little bit behind.
Second nominee, and why? Second nominee's Uh After a dinner service that can be best described as inconsistent, the blue team had to nominate two chefs for elimination.
Their first choice was Richard.
Second nominee and why? Second nominee's Gabriel, Chef.
Gabriel, why? For his inconsistent service tonight and the cold steaks that came back.
Um, not cold.
Raw.
Richard, Gabriel, step forward, please.
Both of you, based on tonight's performance, you should be out of here.
Richard I'm expecting more from you.
Why do you think you should stay in Hell's Kitchen? I came in here to work for you, Chef.
At my age, there was no other reason that I want to be here than to work for you.
I'm willing to do whatever it takes to make a successful service.
I have a lot more to show you and a lot more to give.
And my desire and passion has never wavered in any way, shape, or form.
Gabriel, you make a mistake, you disappear.
Why do you deserve to stay in Hell's Kitchen? I've never quit on you, Chef.
In the challenges, in the services, I never quit.
I finish strong every time.
Yeah, I messed up, but I bounced back.
Put me back in the kitchen.
Give me another chance.
I'm not done.
This is very hard.
The person leaving Hell's Kitchen Richard.
Give me your jacket.
Your time is done, big boy.
Yes, Chef.
- Thank you.
- Thank you, Chef.
I'm 48 years old.
I wasn't supposed to be here, and I did everything anybody else who was 28 did, as good or better.
I wanted to be there at the end, but am I gonna go pout and cry about it? [Bleep.]
, no.
It's been a great experience.
I'd do it again in a heartbeat.
I'd do it at 49 and really piss people off.
Gabriel Wake up.
Back in line.
Joy, Kashia, and Melanie, which one of you is volunteering to join the blue team? Me, Chef.
Head over there, Melanie.
We have four on the blue, four on the red.
There are no more excuses left, and there is definitely nowhere to hide.
Get out of here.
The right man did not go home tonight.
Gabriel is just such a little bitch.
Seriously, go back to Houston, and go, like, cook with your grandma or whatever the [Bleep.]
he does.
I'm not a quitter, so don't label me as a quitter.
This fight is not over.
The flame is here, and it's hot.
I'll [Bleep.]
fight till the end.
Till I die.
Jason, Gabriel, and Rochelle, step aside, because these colors are gonna be blue tomorrow, and I'm coming with a vengeance.
Richard had more experience than anyone here, but it's not experience I'm looking for.
It's talent.
Next time on Hell's Kitchen Since when are we braising salmon? When a ridiculous mistake I said nothing of the sort! Brings the red kitchen screeching to a halt Just man up a little bit.
Will it be enough to send Kashia over the edge? I'm not a dog.
Don't talk to me in that kind of way.
What did you say? I'm getting tired of this [Bleep.]
.
And when one Chef Oh, no.
Serves something so disgusting Oh, no.
So foul Uh-uh.
Will it be the last dish they ever serve in Hell's Kitchen? What are you doing? And when Anton Huh? Dares to open his mouth to Chef Andi Anton, pull it together! I understand, Chef.
It sets off a rampage He crossed the line.
No, I was just saying stop talking back! That you'll have to see to believe.
Don't think I'm gonna let some little girl get in my face.
Don't you [Bleep.]
talk back to me! You will not break me, and I'm just going to piss you off more on purpose.
On the next Hell's Kitchen.
Oh, my God.
- Don't you ever talk back - I'm not talking back.
Shut up.