Hell's Kitchen (2005) s13e01 Episode Script
18 Chefs Compete
Over the past 12 seasons, Hell's Kitchen has seen all kinds of chefs.
From the wildly combative Listen to me! You better get out of my face.
Watch who you [Bleep.]
calling bitch.
To the mildly delusional Stop acting like a baby! You're crazy.
The angry [Bleep.]
choked out! You want to get [Bleep.]
up? Let's go step outside.
You ain't nothing but a bitch.
To the anxious I'm sorry, Chef.
I'm sorry, Chef.
I'm sorry, Chef.
It's my fault, Chef.
And the passionate You're burnt, Fran.
Let me see your No! Just shut your [Bleep.]
mouth.
To the talented.
Oh, my God.
Ladies and gentlemen, let's hear it for Hell's Kitchen winner Christina! This year, 18 chefs from all walks of life will enter Hell's Kitchen.
What do I want you to do? Rock this service.
I love the way that sounds.
Now shut the [Bleep.]
and cook.
And while they are a unique collection of individuals - Ooh! - What the [Bleep.]
is going on? The quality that stands out most about this group of chefs - How long? - Three minutes.
Come on, Kayla.
Work it harder.
- I am working hard.
- Where is it? I'm ready, Chef.
I'm here to win.
Is their unwavering commitment.
I'm gonna get in there and fight.
George, come on! I'm not gonna be ready for three minutes.
Yeah, you suck, Dog.
- You gonna go cap somebody? - Yeah.
Everyone knows how the [Bleep.]
I roll.
And it's a good thing they're so dedicated because this season they will be, if not outright tortured There you go.
We need a medic.
Medic! Medic! Certainly tried No, no, no! I just took three upper cuts straight to the gut.
And tested What does VIP mean? Very important person, Chef.
Louder! Very important person, Chef! I don't think anybody's getting their food tonight.
Ahh! As never before.
Hey, numb nuts, why are you so stupid? I wish I could give you an answer, Chef.
And while their commitment will be evident to everyone from God Lord, make Chef Ramsay say, "this tastes like heaven.
" It looks like a dog [Bleep.]
all over my plate.
Amen.
To rock gods Then come on! Uh-oh.
Here's to Hell's Kitchen.
There's only one person they need to impress.
Bryant, why serve a raw [Bleep.]
salmon? [Bleep.]
take your apron off and [Bleep.]
off.
I've been working my ass off the whole [Bleep.]
night, and it come to this.
And they will do anything Go away.
Go.
Get the [Bleep.]
out of my face.
And I mean anything Love you, Dog.
To earn Chef Ramsay's blessing.
Back in line.
I love you, Chef! I love you.
Delicious risotto.
I feel awesome, baby! Halibut's cooked beautifully.
In your face, son! So get ready for a divine season Boo-yah! Of unholy [Bleep.]
[Bleep.]
! [Bleep.]
[Bleep.]
[Bleep.]
! Hell.
Bland! Bland! This is a [Bleep.]
joke! Pretty boy, get the [Bleep.]
upstairs.
Get out! This sucks so [Bleep.]
bad.
With the most determined - How long? - Right now! - Behind, behind.
Come on, come on, come on.
- Go, go, go.
Dedicated Halibut.
How the halibut gonna be ready without the salmon ready, Dog? Shut up! And deliriously committed chefs Let's go, let's go, let's go, let's go.
Go, go, go, go, go.
To ever set foot Get out! This is ridiculous.
In Hell's Kitchen.
Now here's my last serious piece of advice.
Don't [Bleep.]
up.
I'm ready for my close-up.
You muppet.
As this year's Hell's Kitchen hopefuls make their way through the streets of Los Angeles There it is.
All right! The anxiety and the excitement is building.
I've never been to the wood.
Only wood I went to is inglewood and the 'hood.
Y'all gotta watch out because it's going down.
Ladies gonna rule.
The gamesmanship is on.
I don't see the women winning this, I'm sorry.
As well as the trash talking.
You guys don't have a [Bleep.]
chance.
We'll see.
I just know we're gonna win.
Proud to be from Staten Island.
I'm here to raise hell, and hell will be brought.
Look at those shoes.
It's got to be those shoes.
It's the shoes.
I love y'all, ladies, but at the end, it's gonna be me.
Oh, my God.
My competitors are gonna need all the luck in the world to beat me.
I am a force of nature.
I just know.
I'm a [Bleep.]
beast in the kitchen.
Uh-oh, look, we're pulling up on something.
Does it look like Hell's Kitchen? What is this? At a theater? This way, chefs.
What's up? What's up? What's up? Whoo! Good afternoon.
Welcome to the historic Cinerama Dome and Arclight Cnemas.
Chef Ramsay wanted you to see an inspirational movie before starting your journey in Hell's Kitchen.
- This way.
- Yeah! Wow, man.
This is [Bleep.]
amazing.
I have no clue what I'm gonna watch.
Oh, wow.
Look at the seats, man.
This is pretty rad.
This is way too nice.
Well, I got some popcorn and, you know, the reclining action happening.
I'm chillin'.
Here we go.
Oh, sugar.
- Welcome to Los Angeles.
- Whoo! Thousands of people applied for the opportunity that you now have.
But before you step into Hell's Kitchen, I want to make sure that you truly understand what success in this competition can mean for you.
For over a decade, Hell's Kitchen has proven to be a launching pad for many chefs' careers.
That's gonna be me in the end.
Now 18 fortunate chefs Yeah! That's me.
From across America Oh, lord.
Will get the opportunity Oh, [Bleep.]
.
To show what they can do in Hell's Kitchen.
- Santos.
- Yeah! From Boston, Massachusetts.
"Congratulations.
You have been chosen to be on Hell's Kitchen.
" Thank you! Denine from Philadelphia, Pennsylvania.
This is [Bleep.]
real.
That's me.
I'm on this huge [Bleep.]
screen.
I can't even [Bleep.]
breathe now.
This is not only my dream.
This is everybody's dream.
Yeah! Yeah! Frank.
Yeah, pimp.
Franky, baby.
I can't believe I did it.
You okay? I love you so much.
- Yeah, baby.
- Whoo! It's gonna be very hard for me to be away from my daughter, but I'm here trying to win it to give them a better life.
Yeah.
Whoo! Real men cry.
And Janai.
Do a cartwheel! Do a cartwheel! Well, you're all clearly excited to have been selected.
- Now listen carefully.
- Oh.
One of you will become my next head Chef at Gordon Ramsay pub and grill, Cesar's Atlantic city.
- Oh, my God.
- Hell yeah! It's up to each of you to make the most of this incredible opportunity.
You'll be leaving for Hell's Kitchen shortly.
I can't wait to meet you in person.
Yes! I got goosebumps.
Uh, how do we get out of here? Private screening, my ass.
There's, like, a million people behind us.
It's really him.
Oh, my God.
Thank you.
Did you honestly think you were gonna have a relaxing day at the [Bleep.]
movies? No.
Are you guys ready to get to work? - Yes, sir.
- Yes, Chef! Good, because your signature dish challenge is gonna happen right now.
Yes.
That's right.
Oh, my God.
I'm not worried.
I'm gonna kill this.
You've got 45 minutes.
When I say, "go", I want you to follow my sous chefs across the Plaza to the Cordon Bleu College of culinary arts.
On your mark, set, go.
Let's go.
Coming in, coming in, coming in.
Leave it open.
I'm wearing half of what I'm making.
Live audience.
Okay, no problem.
My heart's only coming through my chest right now.
Anyone have the white wine? Anybody has balsamic? - Behind you, behind you.
- Let's go, guys.
After getting the star treatment on the silver screen, the chefs are snapped back into reality with their first challenge.
Signature dish.
Take full advantage of your time.
They'll have 45 minutes to prepare their signature dishes before facing off, men versus women.
Just under 30 minutes to go, guys.
Right behind you, Chef.
Coming through.
It's complete.
I finished first.
I'm pretty confident that it's gonna taste great.
I'm ready to win.
Who's is this? Uh, JP's.
JP, what is this? It's my you've got just under 15 minutes to go.
Okay, I'll keep it hot.
You'll keep it hot? That means you'll overcook it.
I can redo it again real quick.
He needs to worry more about cooking.
No, he doesn't, 'cause he's not on our team, girl.
Oh, you're right.
Let him do whatever he wants to [Bleep.]
do.
Last minute.
Come on.
Come on, girls.
JP.
Time.
Let's go! Come on! - Come on, ladies, get it out here.
- Four - Three - Behind, behind, behind.
- Two, one.
- Come on, girl, right now! And stop, everybody.
Oh.
With their cooking complete, it's now time to judge the dishes, and this year Chef Ramsay is judging on a scale of one to five.
The team with the most total points wins the challenge.
Chefs, are you ready? Yes, Chef.
Audience, are you ready? Let's go.
Go, girl.
Go, girl.
First up, it's culinary student Denine from south Philadelphia and private Chef JR from Washington, D.
C.
Denine, show me what you made.
Describe your dish.
What is that? An inside-out chicken parm.
Whwod you turn it inside-out? It's a very common dish from south Philly.
The amount of times I've been to Philly, trust me, I've never seen an inside-out chicken parm.
Anybody else? Have you seen an inside-out? No.
Let's hope it doesn't turn my stomach inside out.
Chicken's cooked beautifully.
This sauce is delicious.
Out of five Three.
Good job.
Thanks, Chef.
Solid.
All right, big man.
Describe the dish.
This is a rock fish taco.
Wow.
With a mango slaw and a lemon aioli.
Mm.
It's got crunch.
The season's beautifully done.
It's not brilliant, but it's not bad.
It's tasty.
It's a three.
Good job.
Great start.
Thank you.
Next two in, let's go.
And now lead line cook Sadai from Philadelphia and kitchen manager JP from east Boston.
Sadai, describe the dish, please.
What is that? What I have for you is a wild mushroom and pea risotto.
The rice is mush.
It looks dreadful.
Sadai, take the first three letters, s-a-d, sad.
Uh, I'll settle with two.
Okay, JP, when you were cooking your signature dish, you finished with literally 20 minutes to go.
- Did you cook another one? - Yes, I did.
It better be amazing.
What is the dish? It is Boston baked haddock with fingerling potatoes, haricoverts, and a lemon beurre blanc sauce.
The fish is dry.
Oh, yuck.
The potatoes are solid, and that looks like something out of the 1970s.
You plate early, overcook the fish the second time around, and then send me undercooked potatoes.
You're the only one tonight that actually cooked their dish twice, so I'm struggling whether to let you come to Hell's Kitchen or just send you home.
Do you want to go home right now? It's early in the signature dish challenge, but right now the ladies are up by two points.
And with JP's overcooked fish and undercooked potatoes, the men might be losing more than a chance at catching up.
I'm struggling whether to let you come to Hell's Kitchen or just send you home.
Do you want to go home right now? Not at all.
It won't happen again, Chef.
Really? Out of five, JP, you get a one.
Sorry.
That was a disgrace.
Let's go.
Next up, please.
Next up, lead line cook Ashley from Bethlehem, Pennsylvania, and executive Chef Frank from Staten Island, New York.
Ashley, explain the dish, please.
I have a deconstructed chicken and chorizo taco.
It doesn't look that appetizing, but when you actually taste it, it works.
Three.
Good job.
Thank you, Chef.
- You man, first name is? - Frank.
Italian, right? That's correct.
Tell me what amazing Italian dish you have under that dome.
This is a filet mignon bordelaise.
Does that sound Italian? Filet mignon bordelaise.
Not Italian at all.
Frank, where's the dog? Well, I mean, you never had bone marrow before? Well, normally, they take it out of the [Bleep.]
bone.
- Really? - Yeah.
So let's take out the bone marrow.
Now it looks like the dog [Bleep.]
on my plate.
Wish me luck.
This is all bad.
One.
I'm sorry.
Thank you, Chef.
- Thank you.
- Good job, ash.
Go, girl.
Good job, girl.
Ladies, you're out in front, eight to five.
Keep it going, girls.
Please.
Next up is kitchen supervisor latasha from Miami and executive Chef Hernando from La Quinta, California.
Latasha.
- Okay.
- What is that? What I have here is a grilled hickory-rubbed watermelon.
Seriously? You had 45 minutes to make me anything, and you grill me a slice of [Bleep.]
melon? Yes, Chef.
The rub certainly doesn't work.
I'm disappointed.
It's underwhelming.
One.
Okay, young man.
Can you just take your glasses off for one minute? - How old are you? - 28.
Stop.
Harry Potter looks older.
[Bleep.]
, are you on a diet? It's enough.
- It's enough? - It's enough.
For you or me? Oh, [Bleep.]
.
Okay, so what's the dish.
Pan-seared pigeon, Chef, with sweet potato puree and a California fig and balsamic reduction.
You've cooked the squab beautifully.
Puree is just absolutely sublime.
Congratulations.
Four.
Thank you, Chef.
Okay, nine to nine.
Get 'em, girl.
Next up, head Chef Roe from Dallas faces off with grill Chef Sterling from Nashville.
Roe, describe your dish, please.
For you I have a kobe beef filet.
Wow.
The dish has complexity.
It's seasoned beautifully.
Four.
Good job.
- Really good job.
- Thanks, Chef.
Whoo! - Sterling.
- Yes, sir.
My name is Sterling.
You look so excited like you're about to [Bleep.]
your pants.
I'm always 100.
What's this hundred? I'm 100%, you know? Okay, 100%, right.
Show me what you made.
I'm from the south, so I did shrimp and grits.
[Bleep.]
.
Look at the size of that.
Tried to make it with love.
Shrimp cooked beautifully.
Unfortunately, I mean, it looks a mess.
Three.
Let's keep it going, ladies.
With the women clinging to a one-point lead Jennifer, what is that? Private Chef Jennifer from Philadelphia.
Such a shame, the duck is overcooked.
Two out of five.
Takes on executive Chef Steve from Detroit.
The lamb's cooked beautifully.
Solid effort.
Three.
Good job.
And the men have tied it up again.
Let's go, guys.
Show me what you made.
Next up, line cook Katie from Dallas Absolutely nailed.
That's a four.
- Thank you.
- Good job.
Faces off against lead line cook Bryant from Virginia Beach.
It's ambitious.
Four.
- Thank you.
- Great job.
Both dishes impress, keeping the teams tied up Janai, describe the dish, please.
As Chef de partie Janai from Lagrange, Georgia This dish is a horror show.
Only a one.
Faces lead line cook Aaron from Maynard, Massachusetts.
I decided to go with a dessert.
This is a hazelnut financier.
I'm looking for an amazing head Chef, not a pastry Chef.
I'm required at the restaurant that I'm at to go both ways.
They're dry, and it wasn't done well.
Your dish gets a one.
- Oh, [Bleep.]
.
- Yep.
Let's go.
Go get them, tiger.
The score is tied, and it's time for our final pairing.
Sous Chef Kaylin from River Oaks, Texas, and sous Chef Santos from Boston.
Go, blue.
Kaylin.
That is a sweet corn puree with seared diver scallops.
Scallops are seared beautifully.
I love the smoked tomatoes, pickled onions delicious.
Thank you, Chef.
This is really tough.
Do you know what, I'm gonna taste your dish before I give a score.
What you're looking at right now is a seared skate wing with a nut brown butter.
You've nailed the cooking.
It's seasoned beautifully.
You've got a bit of heat in there as well, which is nice.
Well done.
Two strong dishes.
Santos Three out of five.
- Thank you, Chef.
- Good job.
Kaylin, I have to score that dish Four out of five.
- Yeah! - Whoo! We won, we won.
Congratulations.
Ladies, for winning, you're gonna be treated to a phenomenal meal at the stunning Hotel Bel Air prepared by my friend Wolfgang Puck.
Whoa-oh-oh! Wow.
Yes! The one and only Wolfgang Puck.
It's amazing.
After dinner, you're gonna be heading over to the newly renovated Hell's Kitchen.
One area still needs a fair amount of work.
You men will be setting up the dorms for both teams.
You're gonna start off with carrying all the boxes.
After that, I want you to move all the furniture into the dorms and set up those beautiful beds.
- Thanks, guys.
- Thank you.
Make sure my pillows are fluffed.
I hate to do bed.
My wife will probably be like, "oh, so you're doing it there.
By all means, now you're gonna start doing it here.
" You guys are in for a miserable evening.
Please, yeah, follow James and Andy, and make your way out of here.
Good job, ladies.
Thank you, ladies and gentlemen.
- Good job, you guys.
- Good job.
Oh, my God.
- Yes! - Oh, my goodness.
- The glory.
- You guys, this is beautiful.
The glory.
The Bel Air Hotel the most beautiful place I've ever been in my entire life, and it feels like a dream.
A perfect beginning.
To the first win, but definitely not the last.
Awesome.
I can't imagine it can get any better than this.
Good evening.
Yes! Whoo! Are you supermodels or are you chefs here? - We're both.
- Perfect.
Well done.
You beat all the guys, huh? Yeah! I just want to hug you.
Aww.
- Oh, look at it.
- How lucky am I? - How lucky am I? - Look at that.
While the women receive a warm welcome from Chef Wolfgang puck, the men Let's go, guys.
Hurry up.
Receive their punishment from Chef James.
Welcome to Hell's Kitchen.
Your punishment starts now.
Yes, Chef.
Here, take this one, bro.
You got this.
We got this.
- Easy.
- They're [Bleep.]
pillows.
Put the boxes right here.
Workout, baby.
I feel like I set the tone.
Animal style.
I just wanted to get it done.
I'll put this here, then you take it up? - Yeah.
- Okay, good.
Let's do it.
I'm already tired.
Moving in, man.
Oh, boy.
I haven't sweat this much since 2006.
Time to go upstairs and take a break.
- Where's JR? - I have no idea.
For real.
Where is he? I'm working my ass off, and JR walks off.
Are you kidding me, bro? What the [Bleep.]
? Like, why would you do that? What the [Bleep.]
? While most of the men endure the backbreaking punishment of moving into the dorms - Where's JR? - I have no idea.
One member of the blue team is just taking a break.
Are you kidding me, bro? Oh.
Get your ass over here.
Oh, man.
Hey, if you've got time to lean, you got time to clean, let's go.
Yeah, I didn't come to Hell's Kitchen to make up beds and carry boxes upstairs.
I came here to cook and live the good life.
I can't make a bed for [Bleep.]
.
Yeah! Hey, guys, the ladies are here.
You have one last part of your punishment.
Grab their luggage.
Let's go.
Yeah! Yeah! In here? Luggage is in the front and in the back.
Oh, man.
Get used to it, boys.
The girls are here to stay on top.
This is heavy, man.
Ladies.
Wow.
Baby! Can I get a pillow fluff before I lay my head down, bro? Little fluffer.
Exhausted, the men settle into bed while the women settle in to study the Hell's Kitchen menu.
Do you guys want to, like, go over, like, every single dish? Yeah.
And after a few hours of sleep, both teams are up and ready to prep Let's do this.
For tonight's grand reopening.
I want to show you guys your J.
A.
Henckels knife kits.
Beautiful.
Jennifer, you want half in each deli cup, right? Yes, please.
Thank you.
Red team had a great victory yesterday.
We're gonna have another one tonight.
It's just now execution.
Tash, you with me? I can do this? Yeah, I'm with you.
Guys, hey, come here.
Bring it.
Tonight we need to be a unit, and we need to act as one, 'cause none of us want to go home.
I don't want to go home.
This is our turn.
We're gonna win this.
- Can I get a blue on three? - One, two, three.
Blue! That's what's up, man.
All right, gentlemen, good evening.
Line up, please.
Let's go.
Ladies, let's go, please.
Big night.
Good evening.
Good evening, Chef.
Let's be honest, opening night is always challenging.
The key to the success of tonight's service is in the communication.
Get on your stations.
We're opening up in just under ten minutes from now.
- Yes.
- Yes, Chef.
- Let's go.
- Good luck, y'all.
While Chef Ramsay deals with the new crop of chefs in the kitchen, he will also be dealing with a new aitre d in the dining room.
- Okay, Marino.
- Si, Chef.
You all set? Absolutely.
All ready.
Ready to go.
For the 13th time, - open Hell's Kitchen.
- Sure.
Let's go.
- Cheers, guys.
- Bam.
You and I, we got to do this [Bleep.]
.
Yeah, we got to do this.
Yeah, we got this, girl.
We got this [Bleep.]
.
I'm not worried.
Are you ready to prove them wrong, man? We got this, bro.
Man, we gonna be the best station tonight.
For tonight's 13th grand opening of the newly-redesigned Hell's Kitchen I will do the lobster risotto.
Celebs and foodies from all over Los Angeles have packed the dining room to get a taste of Chef Ramsay's classic menu.
- Sounds good.
- Yeah.
And in addition, a tableside appetizer of prawn scampi will be served by Denine om the red team and Sterling from the blue.
Marino, I need some tickets.
Bueno sera, Chef.
Buono ser are you jetlagged? - No.
- No, come on.
- Table - Yeah.
Okay, blue team, first table in.
Listen up.
On order, four covers, table 22.
One scampi, special tableside, two risotto, one scallops.
- Heard? - Heard.
I haven't made a panna risotto since culinary school.
I work at French restaurants.
We don't make risotto, but I'm confident because I can cook food.
What's the ETA on the first two risottos? How long on the risotto? How long on the risotto? Please.
Hello, risotto, is anybody home, Aaron? Knock, knock.
Nice color on the scallops.
- Let's go! - Thank you, Chef.
Walking the scallops.
Scallops are up already? JR's [Bleep.]
up the timing.
- Good.
Nice.
- Scallops.
Risotto.
Aaron! Scallops are in the window.
Where's the risotto? Right here, Chef.
Right here, right here, right here.
[Bleep.]
me.
Hey, all of you, come here.
I am not starting off on the wrong foot.
Taste! Don't say anything.
Taste it! Jump in.
Taste it! What's that missing? - Salt.
- Yeah, salt.
- Absolutely.
- [Bleep.]
off.
Scallops are ready.
Come on, season! - Yes, Chef.
- Aaron, you're hot apps! - Oui, Chef.
- It's your dish! Come on, bro.
Let's go.
While the blue team is stalled waiting for Aaron to properly season the first order of risotto, in the red kitchen Parm, mascarpone cheese.
- Latasha.
- Yes, Chef? - Cook and taste.
- Yes, Chef.
Chef Ramsay looks to latasha on hot appetizers to get the women off to a good start.
One minute to the pass.
I scored a one in signature dish.
I got to get in rhythm.
It's now or never.
I can't let Chef Ramsay down.
Risotto.
Coming over.
Let's go.
- Hot behind you.
Hot.
- Take the spoon.
- That's perfect, yeah? - Okay.
Service table 42, please.
Let's go.
The red team is off to a strong start on appetizers.
Good job, girl.
And latasha has impressed her teammates.
- It's amazing, right? - Mmm.
And their diners.
Oh, my God.
Meanwhile, in the blue kitchen Scallops are in the window dying.
The men have yet to complete their first ticket.
How long on that other two risotto? Coming right now, Chef.
Coming right now.
- Go, go, go.
- I am, Chef.
Walking with risotto.
Walking.
Chef, right behind you, hot.
It's undercooked.
Oh, [Bleep.]
.
All of you, come here! Hey, hey, hey, blue team.
Bland risotto.
Scallops cold.
Stone-cold [Bleep.]
lobster! Not good.
It's like a [Bleep.]
kindergarten.
I don't get it.
[Bleep.]
! It's a half hour into the first dinner service, and thanks to Aaron's incompetence, the blue kitchen is at a standstill.
Bland risotto.
And Chef Ramsay is thoroughly frustrated.
Start [Bleep.]
again.
Get rid of that [Bleep.]
.
- Scallop fire? - Yeah, go.
No, no, no, man.
We got a choice.
Just finish that one.
Trust me.
I need to take ownership, you know? He's in charge of that station, but he's not pulling off.
The only person serving food on the [Bleep.]
blue team is Sterling.
You enjoy, okay? Aww, thank you.
While only tableside appetizers are being served on the blue side, back in the red kitchen Let's go, ladies.
Right behind.
Yes, let's walk.
The women have not slowed down.
Here we go, yeah.
Table 50, yes.
Bring on the fire.
The spicier the better.
Two scallops, two kale.
How long? One minute out, Chef.
Come on then.
Push it, let's go! Scallops running hard, Chef.
And it's up to Janai on the fish station to complete the last table of appetizers.
Come on, girl, do your thing.
I am so pumped on doing fish.
I want to make sure Chef Ramsay does not have any reason to cuss me out.
Walking scallops.
- Okay, darling? - Yeah.
Nice.
Yeah.
Oh, wait, I'm short.
Ah! Oh, [Bleep.]
me.
Talk about talking too soon.
Hey, Janai.
- Yes, Chef? - Two times five.
Oh.
Ten.
Are you okay? I'm missing two scallops.
It's not funny.
Two scallops, Chef.
Sorry about that.
Won't happen again.
After a quick recalculation Table 23.
Let's go! Janai's scallops go out.
It's good.
And now the red kitchen moves on to entrees Keep it going, ladies.
Away, three wellington, one lamb.
Led by Roe and Ashley on the meat station.
How long, Roe? Four minutes to window, Katie, yeah? Back in the blue kitchen Okay, so I'm one minute, Fernando.
Yes, Chef.
Coming up.
Fernando has stepped up to lead his team.
Let me know how you're doing on that lobster.
- Give me a time.
- 30 seconds out.
Walking risotto.
Come on, Fernando.
Put it down and [Bleep.]
off, will you? Let's go.
Lobster! - Right now, Chef.
- Scallops.
Scallops coming.
- Lobster tails.
- Right behind you, Chef.
JR, hey, anytime tonight! Yes, Chef.
Chef Ramsay keeps bugging me for these scallops, so if you want raw scallops, then that's what I'm gonna send you.
Finally.
So we don't give [Bleep.]
.
Look at that.
Hey! Hey, all of you, come here! Look at that.
Touch that.
Look what he gave me.
It's still [Bleep.]
moving.
Sorry, Chef.
Once the snowball starts, man, it doesn't stop.
Raw lobster! That was my fault chef [Bleep.]
.
I'll drop three more.
- JP! - Yes, Chef? Just pathetic! - JR! - Yes, Chef.
Just ridiculous! You're sabotaging us.
Thank you for the [Bleep.]
snowball.
[Bleep.]
! Walking lobster risotto.
Scallops behind.
Lobster.
Two are coming right now.
Finally.
Go, John.
Get it together! Yes, Chef.
It's taken the blue team nearly an hour to deliver their first order of appetizers.
Oh, it's good.
Yeah? But in the red kitchen Three wellington, one lamb, yes? Yes, right here.
Walking.
Walking wellington.
- Right here.
- I have the greens.
- Walking lamb.
- Let's go.
Entrees are making their way to the pass at a blistering pace.
Right behind, Chef.
Red team Who cooked those wellingtons? They're perfectly done.
- Thank you, Chef.
- Yes.
Nice.
Good job.
I don't want to get ahead of myself, but things are looking pretty good for us.
While the red team blazes ahead The men are doing their best to catch up.
Service please.
Blue team, can we get some [Bleep.]
entrees out? Yes, Chef.
Two halibut, two chicken.
Heard, Chef.
How long do you need on those halibut? - For real.
- Three minutes.
Where do I put these? In the pan? - You have to season it, bro.
- Come on, guys! What the [Bleep.]
is going on here? [Bleep.]
that.
Get over, help him.
It's not [Bleep.]
rocket science.
Step your game up, guys.
We don't need you.
Go back over there, please.
Okay, Papi.
"Yo, I got this.
Just go over there.
" [Bleep.]
you.
JR, you're out of your mind.
How long? My food is dying.
Send the two halibut up.
Two chicken, two halibut.
We don't have another halibut.
We can't serve that one, dude.
Push them! How long do you guys need on the halibut? Right now, Chef.
[Bleep.]
it, I'll bring it up.
Whatever.
There's the two pieces of halibut.
What have you done there? [Bleep.]
.
Blue team, come here, you! Yes, Chef.
Chicken's cooked perfectly.
Thank you, Chef.
Look what's next to it on the same [Bleep.]
table.
Look at that.
Everything's [Bleep.]
up in front of us.
It's nuts.
And that is an example of the [Bleep.]
That's been coming off that station all [Bleep.]
night.
You and you, [Bleep.]
Off upstairs.
Get out! [Bleep.]
off! Get out! Get out! It's two hours into Hell's Kitchen's opening night.
Look at that.
And thanks to JR and JP's dismal work on the fish station That is an example of the [Bleep.]
That's been coming off that station all [Bleep.]
night.
The blue team has not yet sent out a single entree.
You and you, [Bleep.]
upstairs.
Get out! - Fernando.
- Yes, Chef.
- Get on the [Bleep.]
fish! - Yes, Chef, I am.
Down two chefs, the rest of the men try to get their act together.
Let's do this! Blue team, I cannot take one more mistake! Yes, Chef! Get it together! Yes, Chef.
I still believe my team can do it.
I believe we're gonna do it.
Halibut.
Walking.
Holy [Bleep.]
.
All of you, come here.
- Yes, sir.
- Yes, Chef.
[Bleep.]
halibut's raw and cold.
- That was my fault, Chef.
- Oh, yeah, [Bleep.]
.
You, you, you, you, you, you, and you, [Bleep.]
off.
Get out! Get out! Dude, what the [Bleep.]
is going on? I thought these guys were good.
I [Bleep.]
pissed right now.
I'm gonna have nightmares about this.
Four of us didn't do one thing wrong, put all of our food up right, and we're sitting up here.
We got kicked out of the [Bleep.]
kitchen.
[Bleep.]
me.
While the men have been kicked out of the kitchen in the very first dinner service, the women It's your last table.
Are just one ticket away from the strongest opening night performance in Hell's Kitchen history.
Two lamb, one wellington.
Two lamb, one wellington.
Yes, Chef.
Strong finish, ladies.
One minute, garnish.
We're good, we're good, we're good.
Come on, ladies, push, push.
Let's go.
Walking lamb, Chef.
Wellington.
Walking wellington.
Wellington's cooked beautifully.
Yes, Chef.
Service, please.
We're okay.
We're served.
Ladies, congratulations.
You're the winners, good job.
Thank you, Chef.
Whoo! First [Bleep.]
service and we won.
Hell yeah.
Good job, ladies.
Guys, I need all the blue team to follow me right now.
Chef James is in the dorms.
This can't be good.
Let's go, guys.
Hurry up.
Stay there.
Trust me, this is not gonna take long.
First of all, that was a disaster.
No communication.
Get back upstairs, have a team meeting, and come back down with two names up for elimination.
Now [Bleep.]
off.
Let's go around the table.
I know I got kicked out of dinner service, but there was other people in the kitchen who [Bleep.]
up just as bad as I did.
I say Aaron and Fernando.
All right, Frank? I agree.
JP and Aaron.
JP and JR.
JR and Aaron.
Everything I had was on time.
Without Aaron and Fernando, I think we would have rocked out tonight because they was holding the whole team back.
Everybody know they they know they slowed us down.
Half of the time I was hollering, "how long," right? You're [Bleep.]
lying.
JR and JP, you know, I think all they're saying is excuses.
Stop the [Bleep.]
and let's talk business.
I can't communicate with everybody.
It just sounds like excuses to me.
I went over to help you, and you're like, "I don't need you.
I don't need you.
" Why were you over there? That's [Bleep.]
.
Why were you over there? Because y'all suck! Hey, man, y'all are yelling at each other.
Where the [Bleep.]
this getting? Come on.
We can do this.
Who we gonna nominate? This is $1/4 million, guys.
It's what it coming down to.
This is Gordon [Bleep.]
Ramsay.
Gentlemen, it was a pretty miserable evening.
Bryant.
Yes, Chef.
Has the blue team reached a decision? Yes, Chef, we have.
First nominee and why? The blue team's first nominee is Aaron.
Aaron.
Why? 'Cause it started off to a slow start to the service.
Not good.
Okay.
Second nominee is JP, Chef.
Aaron, JP, step forward, please.
Aaron, dreadful performance.
When I assign you a station, you have got to own it.
Don't let go of the reigns.
Tonight you did.
I'll have to rectify that, Chef.
JP.
Yes, Chef.
Don't you know how to cook fish? I know how to cook, and I'm actually a very good cook.
Blue team, you definitely have the right nominees here.
Appetizers and fish.
My issue right now is that I can see both of you going home.
After an embarrassing opening night dinner service in which the entire blue team was kicked out of the kitchen You definitely have the right nominees here, let me tell you.
The men have nominated Aaron and JP for elimination.
My issue right now is I can see both of you going home.
Aaron, why do you think you should stay in Hell's Kitchen? I should stay in Hell's Kitchen because I have the passion to learn.
I got thrown in the weeds, I got thrown through a loop, and it's not gonna happen again.
JP.
I deserve to stay in Hell's Kitchen because our kitchen completely tanked because Aaron messed up on numerous amounts of risotto.
I owned my mistake.
I owned what I did.
And JP didn't own his mistake? He pushed the blame off onto me.
No, I absolutely own my mistake, Chef.
Tough.
Very, very tough.
My decision is Aaron Wake up, get back in line.
JP, get the [Bleep.]
here.
Give me your jacket.
Sorry, Chef.
Thank you for the opportunity.
- Good night.
- Thank you.
I'm very disappointed in myself, but I know I'm a great Chef.
So I still stick to my guns and think that Aaron tanked our kitchen.
This ain't gonna be the last time you see me.
Men, you have a chance to redeem yourselves.
Ladies, show me it wasn't a fluke.
Get out of here.
Ooh! Holy [Bleep.]
.
That was intense.
I need to really step up.
Otherwise, I'm on that block tomorrow.
Well, I hope you got your lesson tonight, boys, 'cause we're just gonna lead the way from this point on.
Everyone in Hell's Kitchen starts at the bottom.
Unfortunately, JP stayed there.
From the wildly combative Listen to me! You better get out of my face.
Watch who you [Bleep.]
calling bitch.
To the mildly delusional Stop acting like a baby! You're crazy.
The angry [Bleep.]
choked out! You want to get [Bleep.]
up? Let's go step outside.
You ain't nothing but a bitch.
To the anxious I'm sorry, Chef.
I'm sorry, Chef.
I'm sorry, Chef.
It's my fault, Chef.
And the passionate You're burnt, Fran.
Let me see your No! Just shut your [Bleep.]
mouth.
To the talented.
Oh, my God.
Ladies and gentlemen, let's hear it for Hell's Kitchen winner Christina! This year, 18 chefs from all walks of life will enter Hell's Kitchen.
What do I want you to do? Rock this service.
I love the way that sounds.
Now shut the [Bleep.]
and cook.
And while they are a unique collection of individuals - Ooh! - What the [Bleep.]
is going on? The quality that stands out most about this group of chefs - How long? - Three minutes.
Come on, Kayla.
Work it harder.
- I am working hard.
- Where is it? I'm ready, Chef.
I'm here to win.
Is their unwavering commitment.
I'm gonna get in there and fight.
George, come on! I'm not gonna be ready for three minutes.
Yeah, you suck, Dog.
- You gonna go cap somebody? - Yeah.
Everyone knows how the [Bleep.]
I roll.
And it's a good thing they're so dedicated because this season they will be, if not outright tortured There you go.
We need a medic.
Medic! Medic! Certainly tried No, no, no! I just took three upper cuts straight to the gut.
And tested What does VIP mean? Very important person, Chef.
Louder! Very important person, Chef! I don't think anybody's getting their food tonight.
Ahh! As never before.
Hey, numb nuts, why are you so stupid? I wish I could give you an answer, Chef.
And while their commitment will be evident to everyone from God Lord, make Chef Ramsay say, "this tastes like heaven.
" It looks like a dog [Bleep.]
all over my plate.
Amen.
To rock gods Then come on! Uh-oh.
Here's to Hell's Kitchen.
There's only one person they need to impress.
Bryant, why serve a raw [Bleep.]
salmon? [Bleep.]
take your apron off and [Bleep.]
off.
I've been working my ass off the whole [Bleep.]
night, and it come to this.
And they will do anything Go away.
Go.
Get the [Bleep.]
out of my face.
And I mean anything Love you, Dog.
To earn Chef Ramsay's blessing.
Back in line.
I love you, Chef! I love you.
Delicious risotto.
I feel awesome, baby! Halibut's cooked beautifully.
In your face, son! So get ready for a divine season Boo-yah! Of unholy [Bleep.]
[Bleep.]
! [Bleep.]
[Bleep.]
[Bleep.]
! Hell.
Bland! Bland! This is a [Bleep.]
joke! Pretty boy, get the [Bleep.]
upstairs.
Get out! This sucks so [Bleep.]
bad.
With the most determined - How long? - Right now! - Behind, behind.
Come on, come on, come on.
- Go, go, go.
Dedicated Halibut.
How the halibut gonna be ready without the salmon ready, Dog? Shut up! And deliriously committed chefs Let's go, let's go, let's go, let's go.
Go, go, go, go, go.
To ever set foot Get out! This is ridiculous.
In Hell's Kitchen.
Now here's my last serious piece of advice.
Don't [Bleep.]
up.
I'm ready for my close-up.
You muppet.
As this year's Hell's Kitchen hopefuls make their way through the streets of Los Angeles There it is.
All right! The anxiety and the excitement is building.
I've never been to the wood.
Only wood I went to is inglewood and the 'hood.
Y'all gotta watch out because it's going down.
Ladies gonna rule.
The gamesmanship is on.
I don't see the women winning this, I'm sorry.
As well as the trash talking.
You guys don't have a [Bleep.]
chance.
We'll see.
I just know we're gonna win.
Proud to be from Staten Island.
I'm here to raise hell, and hell will be brought.
Look at those shoes.
It's got to be those shoes.
It's the shoes.
I love y'all, ladies, but at the end, it's gonna be me.
Oh, my God.
My competitors are gonna need all the luck in the world to beat me.
I am a force of nature.
I just know.
I'm a [Bleep.]
beast in the kitchen.
Uh-oh, look, we're pulling up on something.
Does it look like Hell's Kitchen? What is this? At a theater? This way, chefs.
What's up? What's up? What's up? Whoo! Good afternoon.
Welcome to the historic Cinerama Dome and Arclight Cnemas.
Chef Ramsay wanted you to see an inspirational movie before starting your journey in Hell's Kitchen.
- This way.
- Yeah! Wow, man.
This is [Bleep.]
amazing.
I have no clue what I'm gonna watch.
Oh, wow.
Look at the seats, man.
This is pretty rad.
This is way too nice.
Well, I got some popcorn and, you know, the reclining action happening.
I'm chillin'.
Here we go.
Oh, sugar.
- Welcome to Los Angeles.
- Whoo! Thousands of people applied for the opportunity that you now have.
But before you step into Hell's Kitchen, I want to make sure that you truly understand what success in this competition can mean for you.
For over a decade, Hell's Kitchen has proven to be a launching pad for many chefs' careers.
That's gonna be me in the end.
Now 18 fortunate chefs Yeah! That's me.
From across America Oh, lord.
Will get the opportunity Oh, [Bleep.]
.
To show what they can do in Hell's Kitchen.
- Santos.
- Yeah! From Boston, Massachusetts.
"Congratulations.
You have been chosen to be on Hell's Kitchen.
" Thank you! Denine from Philadelphia, Pennsylvania.
This is [Bleep.]
real.
That's me.
I'm on this huge [Bleep.]
screen.
I can't even [Bleep.]
breathe now.
This is not only my dream.
This is everybody's dream.
Yeah! Yeah! Frank.
Yeah, pimp.
Franky, baby.
I can't believe I did it.
You okay? I love you so much.
- Yeah, baby.
- Whoo! It's gonna be very hard for me to be away from my daughter, but I'm here trying to win it to give them a better life.
Yeah.
Whoo! Real men cry.
And Janai.
Do a cartwheel! Do a cartwheel! Well, you're all clearly excited to have been selected.
- Now listen carefully.
- Oh.
One of you will become my next head Chef at Gordon Ramsay pub and grill, Cesar's Atlantic city.
- Oh, my God.
- Hell yeah! It's up to each of you to make the most of this incredible opportunity.
You'll be leaving for Hell's Kitchen shortly.
I can't wait to meet you in person.
Yes! I got goosebumps.
Uh, how do we get out of here? Private screening, my ass.
There's, like, a million people behind us.
It's really him.
Oh, my God.
Thank you.
Did you honestly think you were gonna have a relaxing day at the [Bleep.]
movies? No.
Are you guys ready to get to work? - Yes, sir.
- Yes, Chef! Good, because your signature dish challenge is gonna happen right now.
Yes.
That's right.
Oh, my God.
I'm not worried.
I'm gonna kill this.
You've got 45 minutes.
When I say, "go", I want you to follow my sous chefs across the Plaza to the Cordon Bleu College of culinary arts.
On your mark, set, go.
Let's go.
Coming in, coming in, coming in.
Leave it open.
I'm wearing half of what I'm making.
Live audience.
Okay, no problem.
My heart's only coming through my chest right now.
Anyone have the white wine? Anybody has balsamic? - Behind you, behind you.
- Let's go, guys.
After getting the star treatment on the silver screen, the chefs are snapped back into reality with their first challenge.
Signature dish.
Take full advantage of your time.
They'll have 45 minutes to prepare their signature dishes before facing off, men versus women.
Just under 30 minutes to go, guys.
Right behind you, Chef.
Coming through.
It's complete.
I finished first.
I'm pretty confident that it's gonna taste great.
I'm ready to win.
Who's is this? Uh, JP's.
JP, what is this? It's my you've got just under 15 minutes to go.
Okay, I'll keep it hot.
You'll keep it hot? That means you'll overcook it.
I can redo it again real quick.
He needs to worry more about cooking.
No, he doesn't, 'cause he's not on our team, girl.
Oh, you're right.
Let him do whatever he wants to [Bleep.]
do.
Last minute.
Come on.
Come on, girls.
JP.
Time.
Let's go! Come on! - Come on, ladies, get it out here.
- Four - Three - Behind, behind, behind.
- Two, one.
- Come on, girl, right now! And stop, everybody.
Oh.
With their cooking complete, it's now time to judge the dishes, and this year Chef Ramsay is judging on a scale of one to five.
The team with the most total points wins the challenge.
Chefs, are you ready? Yes, Chef.
Audience, are you ready? Let's go.
Go, girl.
Go, girl.
First up, it's culinary student Denine from south Philadelphia and private Chef JR from Washington, D.
C.
Denine, show me what you made.
Describe your dish.
What is that? An inside-out chicken parm.
Whwod you turn it inside-out? It's a very common dish from south Philly.
The amount of times I've been to Philly, trust me, I've never seen an inside-out chicken parm.
Anybody else? Have you seen an inside-out? No.
Let's hope it doesn't turn my stomach inside out.
Chicken's cooked beautifully.
This sauce is delicious.
Out of five Three.
Good job.
Thanks, Chef.
Solid.
All right, big man.
Describe the dish.
This is a rock fish taco.
Wow.
With a mango slaw and a lemon aioli.
Mm.
It's got crunch.
The season's beautifully done.
It's not brilliant, but it's not bad.
It's tasty.
It's a three.
Good job.
Great start.
Thank you.
Next two in, let's go.
And now lead line cook Sadai from Philadelphia and kitchen manager JP from east Boston.
Sadai, describe the dish, please.
What is that? What I have for you is a wild mushroom and pea risotto.
The rice is mush.
It looks dreadful.
Sadai, take the first three letters, s-a-d, sad.
Uh, I'll settle with two.
Okay, JP, when you were cooking your signature dish, you finished with literally 20 minutes to go.
- Did you cook another one? - Yes, I did.
It better be amazing.
What is the dish? It is Boston baked haddock with fingerling potatoes, haricoverts, and a lemon beurre blanc sauce.
The fish is dry.
Oh, yuck.
The potatoes are solid, and that looks like something out of the 1970s.
You plate early, overcook the fish the second time around, and then send me undercooked potatoes.
You're the only one tonight that actually cooked their dish twice, so I'm struggling whether to let you come to Hell's Kitchen or just send you home.
Do you want to go home right now? It's early in the signature dish challenge, but right now the ladies are up by two points.
And with JP's overcooked fish and undercooked potatoes, the men might be losing more than a chance at catching up.
I'm struggling whether to let you come to Hell's Kitchen or just send you home.
Do you want to go home right now? Not at all.
It won't happen again, Chef.
Really? Out of five, JP, you get a one.
Sorry.
That was a disgrace.
Let's go.
Next up, please.
Next up, lead line cook Ashley from Bethlehem, Pennsylvania, and executive Chef Frank from Staten Island, New York.
Ashley, explain the dish, please.
I have a deconstructed chicken and chorizo taco.
It doesn't look that appetizing, but when you actually taste it, it works.
Three.
Good job.
Thank you, Chef.
- You man, first name is? - Frank.
Italian, right? That's correct.
Tell me what amazing Italian dish you have under that dome.
This is a filet mignon bordelaise.
Does that sound Italian? Filet mignon bordelaise.
Not Italian at all.
Frank, where's the dog? Well, I mean, you never had bone marrow before? Well, normally, they take it out of the [Bleep.]
bone.
- Really? - Yeah.
So let's take out the bone marrow.
Now it looks like the dog [Bleep.]
on my plate.
Wish me luck.
This is all bad.
One.
I'm sorry.
Thank you, Chef.
- Thank you.
- Good job, ash.
Go, girl.
Good job, girl.
Ladies, you're out in front, eight to five.
Keep it going, girls.
Please.
Next up is kitchen supervisor latasha from Miami and executive Chef Hernando from La Quinta, California.
Latasha.
- Okay.
- What is that? What I have here is a grilled hickory-rubbed watermelon.
Seriously? You had 45 minutes to make me anything, and you grill me a slice of [Bleep.]
melon? Yes, Chef.
The rub certainly doesn't work.
I'm disappointed.
It's underwhelming.
One.
Okay, young man.
Can you just take your glasses off for one minute? - How old are you? - 28.
Stop.
Harry Potter looks older.
[Bleep.]
, are you on a diet? It's enough.
- It's enough? - It's enough.
For you or me? Oh, [Bleep.]
.
Okay, so what's the dish.
Pan-seared pigeon, Chef, with sweet potato puree and a California fig and balsamic reduction.
You've cooked the squab beautifully.
Puree is just absolutely sublime.
Congratulations.
Four.
Thank you, Chef.
Okay, nine to nine.
Get 'em, girl.
Next up, head Chef Roe from Dallas faces off with grill Chef Sterling from Nashville.
Roe, describe your dish, please.
For you I have a kobe beef filet.
Wow.
The dish has complexity.
It's seasoned beautifully.
Four.
Good job.
- Really good job.
- Thanks, Chef.
Whoo! - Sterling.
- Yes, sir.
My name is Sterling.
You look so excited like you're about to [Bleep.]
your pants.
I'm always 100.
What's this hundred? I'm 100%, you know? Okay, 100%, right.
Show me what you made.
I'm from the south, so I did shrimp and grits.
[Bleep.]
.
Look at the size of that.
Tried to make it with love.
Shrimp cooked beautifully.
Unfortunately, I mean, it looks a mess.
Three.
Let's keep it going, ladies.
With the women clinging to a one-point lead Jennifer, what is that? Private Chef Jennifer from Philadelphia.
Such a shame, the duck is overcooked.
Two out of five.
Takes on executive Chef Steve from Detroit.
The lamb's cooked beautifully.
Solid effort.
Three.
Good job.
And the men have tied it up again.
Let's go, guys.
Show me what you made.
Next up, line cook Katie from Dallas Absolutely nailed.
That's a four.
- Thank you.
- Good job.
Faces off against lead line cook Bryant from Virginia Beach.
It's ambitious.
Four.
- Thank you.
- Great job.
Both dishes impress, keeping the teams tied up Janai, describe the dish, please.
As Chef de partie Janai from Lagrange, Georgia This dish is a horror show.
Only a one.
Faces lead line cook Aaron from Maynard, Massachusetts.
I decided to go with a dessert.
This is a hazelnut financier.
I'm looking for an amazing head Chef, not a pastry Chef.
I'm required at the restaurant that I'm at to go both ways.
They're dry, and it wasn't done well.
Your dish gets a one.
- Oh, [Bleep.]
.
- Yep.
Let's go.
Go get them, tiger.
The score is tied, and it's time for our final pairing.
Sous Chef Kaylin from River Oaks, Texas, and sous Chef Santos from Boston.
Go, blue.
Kaylin.
That is a sweet corn puree with seared diver scallops.
Scallops are seared beautifully.
I love the smoked tomatoes, pickled onions delicious.
Thank you, Chef.
This is really tough.
Do you know what, I'm gonna taste your dish before I give a score.
What you're looking at right now is a seared skate wing with a nut brown butter.
You've nailed the cooking.
It's seasoned beautifully.
You've got a bit of heat in there as well, which is nice.
Well done.
Two strong dishes.
Santos Three out of five.
- Thank you, Chef.
- Good job.
Kaylin, I have to score that dish Four out of five.
- Yeah! - Whoo! We won, we won.
Congratulations.
Ladies, for winning, you're gonna be treated to a phenomenal meal at the stunning Hotel Bel Air prepared by my friend Wolfgang Puck.
Whoa-oh-oh! Wow.
Yes! The one and only Wolfgang Puck.
It's amazing.
After dinner, you're gonna be heading over to the newly renovated Hell's Kitchen.
One area still needs a fair amount of work.
You men will be setting up the dorms for both teams.
You're gonna start off with carrying all the boxes.
After that, I want you to move all the furniture into the dorms and set up those beautiful beds.
- Thanks, guys.
- Thank you.
Make sure my pillows are fluffed.
I hate to do bed.
My wife will probably be like, "oh, so you're doing it there.
By all means, now you're gonna start doing it here.
" You guys are in for a miserable evening.
Please, yeah, follow James and Andy, and make your way out of here.
Good job, ladies.
Thank you, ladies and gentlemen.
- Good job, you guys.
- Good job.
Oh, my God.
- Yes! - Oh, my goodness.
- The glory.
- You guys, this is beautiful.
The glory.
The Bel Air Hotel the most beautiful place I've ever been in my entire life, and it feels like a dream.
A perfect beginning.
To the first win, but definitely not the last.
Awesome.
I can't imagine it can get any better than this.
Good evening.
Yes! Whoo! Are you supermodels or are you chefs here? - We're both.
- Perfect.
Well done.
You beat all the guys, huh? Yeah! I just want to hug you.
Aww.
- Oh, look at it.
- How lucky am I? - How lucky am I? - Look at that.
While the women receive a warm welcome from Chef Wolfgang puck, the men Let's go, guys.
Hurry up.
Receive their punishment from Chef James.
Welcome to Hell's Kitchen.
Your punishment starts now.
Yes, Chef.
Here, take this one, bro.
You got this.
We got this.
- Easy.
- They're [Bleep.]
pillows.
Put the boxes right here.
Workout, baby.
I feel like I set the tone.
Animal style.
I just wanted to get it done.
I'll put this here, then you take it up? - Yeah.
- Okay, good.
Let's do it.
I'm already tired.
Moving in, man.
Oh, boy.
I haven't sweat this much since 2006.
Time to go upstairs and take a break.
- Where's JR? - I have no idea.
For real.
Where is he? I'm working my ass off, and JR walks off.
Are you kidding me, bro? What the [Bleep.]
? Like, why would you do that? What the [Bleep.]
? While most of the men endure the backbreaking punishment of moving into the dorms - Where's JR? - I have no idea.
One member of the blue team is just taking a break.
Are you kidding me, bro? Oh.
Get your ass over here.
Oh, man.
Hey, if you've got time to lean, you got time to clean, let's go.
Yeah, I didn't come to Hell's Kitchen to make up beds and carry boxes upstairs.
I came here to cook and live the good life.
I can't make a bed for [Bleep.]
.
Yeah! Hey, guys, the ladies are here.
You have one last part of your punishment.
Grab their luggage.
Let's go.
Yeah! Yeah! In here? Luggage is in the front and in the back.
Oh, man.
Get used to it, boys.
The girls are here to stay on top.
This is heavy, man.
Ladies.
Wow.
Baby! Can I get a pillow fluff before I lay my head down, bro? Little fluffer.
Exhausted, the men settle into bed while the women settle in to study the Hell's Kitchen menu.
Do you guys want to, like, go over, like, every single dish? Yeah.
And after a few hours of sleep, both teams are up and ready to prep Let's do this.
For tonight's grand reopening.
I want to show you guys your J.
A.
Henckels knife kits.
Beautiful.
Jennifer, you want half in each deli cup, right? Yes, please.
Thank you.
Red team had a great victory yesterday.
We're gonna have another one tonight.
It's just now execution.
Tash, you with me? I can do this? Yeah, I'm with you.
Guys, hey, come here.
Bring it.
Tonight we need to be a unit, and we need to act as one, 'cause none of us want to go home.
I don't want to go home.
This is our turn.
We're gonna win this.
- Can I get a blue on three? - One, two, three.
Blue! That's what's up, man.
All right, gentlemen, good evening.
Line up, please.
Let's go.
Ladies, let's go, please.
Big night.
Good evening.
Good evening, Chef.
Let's be honest, opening night is always challenging.
The key to the success of tonight's service is in the communication.
Get on your stations.
We're opening up in just under ten minutes from now.
- Yes.
- Yes, Chef.
- Let's go.
- Good luck, y'all.
While Chef Ramsay deals with the new crop of chefs in the kitchen, he will also be dealing with a new aitre d in the dining room.
- Okay, Marino.
- Si, Chef.
You all set? Absolutely.
All ready.
Ready to go.
For the 13th time, - open Hell's Kitchen.
- Sure.
Let's go.
- Cheers, guys.
- Bam.
You and I, we got to do this [Bleep.]
.
Yeah, we got to do this.
Yeah, we got this, girl.
We got this [Bleep.]
.
I'm not worried.
Are you ready to prove them wrong, man? We got this, bro.
Man, we gonna be the best station tonight.
For tonight's 13th grand opening of the newly-redesigned Hell's Kitchen I will do the lobster risotto.
Celebs and foodies from all over Los Angeles have packed the dining room to get a taste of Chef Ramsay's classic menu.
- Sounds good.
- Yeah.
And in addition, a tableside appetizer of prawn scampi will be served by Denine om the red team and Sterling from the blue.
Marino, I need some tickets.
Bueno sera, Chef.
Buono ser are you jetlagged? - No.
- No, come on.
- Table - Yeah.
Okay, blue team, first table in.
Listen up.
On order, four covers, table 22.
One scampi, special tableside, two risotto, one scallops.
- Heard? - Heard.
I haven't made a panna risotto since culinary school.
I work at French restaurants.
We don't make risotto, but I'm confident because I can cook food.
What's the ETA on the first two risottos? How long on the risotto? How long on the risotto? Please.
Hello, risotto, is anybody home, Aaron? Knock, knock.
Nice color on the scallops.
- Let's go! - Thank you, Chef.
Walking the scallops.
Scallops are up already? JR's [Bleep.]
up the timing.
- Good.
Nice.
- Scallops.
Risotto.
Aaron! Scallops are in the window.
Where's the risotto? Right here, Chef.
Right here, right here, right here.
[Bleep.]
me.
Hey, all of you, come here.
I am not starting off on the wrong foot.
Taste! Don't say anything.
Taste it! Jump in.
Taste it! What's that missing? - Salt.
- Yeah, salt.
- Absolutely.
- [Bleep.]
off.
Scallops are ready.
Come on, season! - Yes, Chef.
- Aaron, you're hot apps! - Oui, Chef.
- It's your dish! Come on, bro.
Let's go.
While the blue team is stalled waiting for Aaron to properly season the first order of risotto, in the red kitchen Parm, mascarpone cheese.
- Latasha.
- Yes, Chef? - Cook and taste.
- Yes, Chef.
Chef Ramsay looks to latasha on hot appetizers to get the women off to a good start.
One minute to the pass.
I scored a one in signature dish.
I got to get in rhythm.
It's now or never.
I can't let Chef Ramsay down.
Risotto.
Coming over.
Let's go.
- Hot behind you.
Hot.
- Take the spoon.
- That's perfect, yeah? - Okay.
Service table 42, please.
Let's go.
The red team is off to a strong start on appetizers.
Good job, girl.
And latasha has impressed her teammates.
- It's amazing, right? - Mmm.
And their diners.
Oh, my God.
Meanwhile, in the blue kitchen Scallops are in the window dying.
The men have yet to complete their first ticket.
How long on that other two risotto? Coming right now, Chef.
Coming right now.
- Go, go, go.
- I am, Chef.
Walking with risotto.
Walking.
Chef, right behind you, hot.
It's undercooked.
Oh, [Bleep.]
.
All of you, come here! Hey, hey, hey, blue team.
Bland risotto.
Scallops cold.
Stone-cold [Bleep.]
lobster! Not good.
It's like a [Bleep.]
kindergarten.
I don't get it.
[Bleep.]
! It's a half hour into the first dinner service, and thanks to Aaron's incompetence, the blue kitchen is at a standstill.
Bland risotto.
And Chef Ramsay is thoroughly frustrated.
Start [Bleep.]
again.
Get rid of that [Bleep.]
.
- Scallop fire? - Yeah, go.
No, no, no, man.
We got a choice.
Just finish that one.
Trust me.
I need to take ownership, you know? He's in charge of that station, but he's not pulling off.
The only person serving food on the [Bleep.]
blue team is Sterling.
You enjoy, okay? Aww, thank you.
While only tableside appetizers are being served on the blue side, back in the red kitchen Let's go, ladies.
Right behind.
Yes, let's walk.
The women have not slowed down.
Here we go, yeah.
Table 50, yes.
Bring on the fire.
The spicier the better.
Two scallops, two kale.
How long? One minute out, Chef.
Come on then.
Push it, let's go! Scallops running hard, Chef.
And it's up to Janai on the fish station to complete the last table of appetizers.
Come on, girl, do your thing.
I am so pumped on doing fish.
I want to make sure Chef Ramsay does not have any reason to cuss me out.
Walking scallops.
- Okay, darling? - Yeah.
Nice.
Yeah.
Oh, wait, I'm short.
Ah! Oh, [Bleep.]
me.
Talk about talking too soon.
Hey, Janai.
- Yes, Chef? - Two times five.
Oh.
Ten.
Are you okay? I'm missing two scallops.
It's not funny.
Two scallops, Chef.
Sorry about that.
Won't happen again.
After a quick recalculation Table 23.
Let's go! Janai's scallops go out.
It's good.
And now the red kitchen moves on to entrees Keep it going, ladies.
Away, three wellington, one lamb.
Led by Roe and Ashley on the meat station.
How long, Roe? Four minutes to window, Katie, yeah? Back in the blue kitchen Okay, so I'm one minute, Fernando.
Yes, Chef.
Coming up.
Fernando has stepped up to lead his team.
Let me know how you're doing on that lobster.
- Give me a time.
- 30 seconds out.
Walking risotto.
Come on, Fernando.
Put it down and [Bleep.]
off, will you? Let's go.
Lobster! - Right now, Chef.
- Scallops.
Scallops coming.
- Lobster tails.
- Right behind you, Chef.
JR, hey, anytime tonight! Yes, Chef.
Chef Ramsay keeps bugging me for these scallops, so if you want raw scallops, then that's what I'm gonna send you.
Finally.
So we don't give [Bleep.]
.
Look at that.
Hey! Hey, all of you, come here! Look at that.
Touch that.
Look what he gave me.
It's still [Bleep.]
moving.
Sorry, Chef.
Once the snowball starts, man, it doesn't stop.
Raw lobster! That was my fault chef [Bleep.]
.
I'll drop three more.
- JP! - Yes, Chef? Just pathetic! - JR! - Yes, Chef.
Just ridiculous! You're sabotaging us.
Thank you for the [Bleep.]
snowball.
[Bleep.]
! Walking lobster risotto.
Scallops behind.
Lobster.
Two are coming right now.
Finally.
Go, John.
Get it together! Yes, Chef.
It's taken the blue team nearly an hour to deliver their first order of appetizers.
Oh, it's good.
Yeah? But in the red kitchen Three wellington, one lamb, yes? Yes, right here.
Walking.
Walking wellington.
- Right here.
- I have the greens.
- Walking lamb.
- Let's go.
Entrees are making their way to the pass at a blistering pace.
Right behind, Chef.
Red team Who cooked those wellingtons? They're perfectly done.
- Thank you, Chef.
- Yes.
Nice.
Good job.
I don't want to get ahead of myself, but things are looking pretty good for us.
While the red team blazes ahead The men are doing their best to catch up.
Service please.
Blue team, can we get some [Bleep.]
entrees out? Yes, Chef.
Two halibut, two chicken.
Heard, Chef.
How long do you need on those halibut? - For real.
- Three minutes.
Where do I put these? In the pan? - You have to season it, bro.
- Come on, guys! What the [Bleep.]
is going on here? [Bleep.]
that.
Get over, help him.
It's not [Bleep.]
rocket science.
Step your game up, guys.
We don't need you.
Go back over there, please.
Okay, Papi.
"Yo, I got this.
Just go over there.
" [Bleep.]
you.
JR, you're out of your mind.
How long? My food is dying.
Send the two halibut up.
Two chicken, two halibut.
We don't have another halibut.
We can't serve that one, dude.
Push them! How long do you guys need on the halibut? Right now, Chef.
[Bleep.]
it, I'll bring it up.
Whatever.
There's the two pieces of halibut.
What have you done there? [Bleep.]
.
Blue team, come here, you! Yes, Chef.
Chicken's cooked perfectly.
Thank you, Chef.
Look what's next to it on the same [Bleep.]
table.
Look at that.
Everything's [Bleep.]
up in front of us.
It's nuts.
And that is an example of the [Bleep.]
That's been coming off that station all [Bleep.]
night.
You and you, [Bleep.]
Off upstairs.
Get out! [Bleep.]
off! Get out! Get out! It's two hours into Hell's Kitchen's opening night.
Look at that.
And thanks to JR and JP's dismal work on the fish station That is an example of the [Bleep.]
That's been coming off that station all [Bleep.]
night.
The blue team has not yet sent out a single entree.
You and you, [Bleep.]
upstairs.
Get out! - Fernando.
- Yes, Chef.
- Get on the [Bleep.]
fish! - Yes, Chef, I am.
Down two chefs, the rest of the men try to get their act together.
Let's do this! Blue team, I cannot take one more mistake! Yes, Chef! Get it together! Yes, Chef.
I still believe my team can do it.
I believe we're gonna do it.
Halibut.
Walking.
Holy [Bleep.]
.
All of you, come here.
- Yes, sir.
- Yes, Chef.
[Bleep.]
halibut's raw and cold.
- That was my fault, Chef.
- Oh, yeah, [Bleep.]
.
You, you, you, you, you, you, and you, [Bleep.]
off.
Get out! Get out! Dude, what the [Bleep.]
is going on? I thought these guys were good.
I [Bleep.]
pissed right now.
I'm gonna have nightmares about this.
Four of us didn't do one thing wrong, put all of our food up right, and we're sitting up here.
We got kicked out of the [Bleep.]
kitchen.
[Bleep.]
me.
While the men have been kicked out of the kitchen in the very first dinner service, the women It's your last table.
Are just one ticket away from the strongest opening night performance in Hell's Kitchen history.
Two lamb, one wellington.
Two lamb, one wellington.
Yes, Chef.
Strong finish, ladies.
One minute, garnish.
We're good, we're good, we're good.
Come on, ladies, push, push.
Let's go.
Walking lamb, Chef.
Wellington.
Walking wellington.
Wellington's cooked beautifully.
Yes, Chef.
Service, please.
We're okay.
We're served.
Ladies, congratulations.
You're the winners, good job.
Thank you, Chef.
Whoo! First [Bleep.]
service and we won.
Hell yeah.
Good job, ladies.
Guys, I need all the blue team to follow me right now.
Chef James is in the dorms.
This can't be good.
Let's go, guys.
Hurry up.
Stay there.
Trust me, this is not gonna take long.
First of all, that was a disaster.
No communication.
Get back upstairs, have a team meeting, and come back down with two names up for elimination.
Now [Bleep.]
off.
Let's go around the table.
I know I got kicked out of dinner service, but there was other people in the kitchen who [Bleep.]
up just as bad as I did.
I say Aaron and Fernando.
All right, Frank? I agree.
JP and Aaron.
JP and JR.
JR and Aaron.
Everything I had was on time.
Without Aaron and Fernando, I think we would have rocked out tonight because they was holding the whole team back.
Everybody know they they know they slowed us down.
Half of the time I was hollering, "how long," right? You're [Bleep.]
lying.
JR and JP, you know, I think all they're saying is excuses.
Stop the [Bleep.]
and let's talk business.
I can't communicate with everybody.
It just sounds like excuses to me.
I went over to help you, and you're like, "I don't need you.
I don't need you.
" Why were you over there? That's [Bleep.]
.
Why were you over there? Because y'all suck! Hey, man, y'all are yelling at each other.
Where the [Bleep.]
this getting? Come on.
We can do this.
Who we gonna nominate? This is $1/4 million, guys.
It's what it coming down to.
This is Gordon [Bleep.]
Ramsay.
Gentlemen, it was a pretty miserable evening.
Bryant.
Yes, Chef.
Has the blue team reached a decision? Yes, Chef, we have.
First nominee and why? The blue team's first nominee is Aaron.
Aaron.
Why? 'Cause it started off to a slow start to the service.
Not good.
Okay.
Second nominee is JP, Chef.
Aaron, JP, step forward, please.
Aaron, dreadful performance.
When I assign you a station, you have got to own it.
Don't let go of the reigns.
Tonight you did.
I'll have to rectify that, Chef.
JP.
Yes, Chef.
Don't you know how to cook fish? I know how to cook, and I'm actually a very good cook.
Blue team, you definitely have the right nominees here.
Appetizers and fish.
My issue right now is that I can see both of you going home.
After an embarrassing opening night dinner service in which the entire blue team was kicked out of the kitchen You definitely have the right nominees here, let me tell you.
The men have nominated Aaron and JP for elimination.
My issue right now is I can see both of you going home.
Aaron, why do you think you should stay in Hell's Kitchen? I should stay in Hell's Kitchen because I have the passion to learn.
I got thrown in the weeds, I got thrown through a loop, and it's not gonna happen again.
JP.
I deserve to stay in Hell's Kitchen because our kitchen completely tanked because Aaron messed up on numerous amounts of risotto.
I owned my mistake.
I owned what I did.
And JP didn't own his mistake? He pushed the blame off onto me.
No, I absolutely own my mistake, Chef.
Tough.
Very, very tough.
My decision is Aaron Wake up, get back in line.
JP, get the [Bleep.]
here.
Give me your jacket.
Sorry, Chef.
Thank you for the opportunity.
- Good night.
- Thank you.
I'm very disappointed in myself, but I know I'm a great Chef.
So I still stick to my guns and think that Aaron tanked our kitchen.
This ain't gonna be the last time you see me.
Men, you have a chance to redeem yourselves.
Ladies, show me it wasn't a fluke.
Get out of here.
Ooh! Holy [Bleep.]
.
That was intense.
I need to really step up.
Otherwise, I'm on that block tomorrow.
Well, I hope you got your lesson tonight, boys, 'cause we're just gonna lead the way from this point on.
Everyone in Hell's Kitchen starts at the bottom.
Unfortunately, JP stayed there.