Hell's Kitchen (2005) s14e05 Episode Script
14 Chefs Compete
Previously on Hell's Kitchen Ready? The chefs had to show their creativity With four American favorites Prosciutto! with ingredients they caught on the gridiron.
Pasta! How about pasta? I played wide receiver.
I'm good at my ability to catch balls.
Ow.
Bret scored big With his classic Italian pizza.
I've prepared a capricciosa pizza, with some chiffonade basil and fresh-grated parmesan on top.
It's delicious.
Once again murdered it.
but it was Sarah's modern take on spaghetti I really liked it.
Congratulations, Sarah.
that won the challenge for the red team.
[bleep.]
! While the women spent the day On the high seas with Chef Ramsay - How are we, ladies? - Oh, my God, Chef Ramsay.
Bret stewed [bleep.]
.
turning some of his teammates against him.
His attitude's toxic.
I can't work with him.
At dinner service Walking with the risotto.
Although Bret was solid on appetizers - Very nice, that risotto.
- Yes, Chef.
- Nick on the fish station - Salmon, soft as [bleep.]
.
New York up.
- and Adam on meat - New York strip, cooked to [bleep.]
.
Made for a family night service that Chef Ramsay would like to forget.
All of you, eat it! No way.
Are you kidding me? But it was even worse in the red kitchen, Where Monique Look how well-done it is.
and Mieka's inability on the meat station - I think this is good.
- Seriously? I'm not here to babysit.
I want to win this competition.
had Chef Ramsay completely frustrated.
Look.
This is an embarrassment! The red team lost, Get out.
and in a strategic move to get rid of Monique I think we need to send Monique and Sarah up there.
Sarah, he's not gonna send you home.
That's strategy.
Is this even fair? they nominated Monique and Sarah.
But Chef Ramsay was onto their game Sarah Back in line.
Mieka, give me your jacket.
ending Mieka's chance of becoming Head Chef at Caesars Atlantic City.
And now the continuation of Hell's Kitchen.
Now [bleep.]
off, all of you.
Yo, I'm so [bleep.]
done with all these bitches.
Like, Chef sees something, I know I'm worth something, but these bitches just don't realize it.
Glad you're still here, Sarah.
Really, Michelle? You act like it was a surprise to you That we all voted for you.
We can't just beat up Monique.
She is still here, she is still part of this team, and we are a unit.
But you do have to look at yourself and say, "okay, listen, I got to get my head "in this [bleep.]
game.
"I've been up for elimination more than once.
I need to put it into second gear.
" I don't know you guys.
I'm not gonna sit here and be like, "this is my weakness".
You guys could use that against me.
This is a competition.
I'm not gonna argue with you guys about how you guys feel about me.
It's this conversation is pointless.
Well, then I got nothing.
I'm with you.
Good night.
This is stupid.
It's a lost cause.
I'm over it.
The teams are now seven against seven.
Come on, guys.
Come on, come on, come on.
And with some of the weaker chefs leaving Line up, please.
Let's go.
each chef is ready to impress Chef Ramsay With whatever challenge he has in store.
- Good morning.
- Morning, Chef.
Now, as you know, there are certain ingredients That are vital to cooking.
Yes, Chef.
Give me one ingredient that is absolutely vital.
- Brendan.
- Cream.
- Mm, Randy.
- Meat.
Vital for cooking, good.
Michelle.
Onions.
Good, Bret.
- My brain, Chef.
- Ah, thinking deep there, Bret.
Yeah.
- Monique.
- Pepper.
- Adam.
- Oil, Chef.
Oil.
Sarah.
- Pepper, Chef.
- We already said pepper.
For the love of sweet baby Jesus, Wake up.
Come on, think out of the box.
Cayenne pepper, Chef.
Cayenne pepper.
Okay, moving on.
There is one ingredient that none of you mentioned.
That ingredient is cheese.
Cheese.
I don't like cheese.
I'm from Philadelphia.
I don't even get cheese on my cheesesteaks.
There are close to 700 cheeses worldwide.
Holy [bleep.]
, got to catch up on my cheese, bro.
Like, dang, 700 cheeses? What the hell am I doing with my life? Damn.
Let's take Spain, for example.
Some of the Spanish cheeses include manchego Wow.
Wow.
Zamorano, Cabrales.
- Aren't they beautiful? - Yes, Chef.
- Very beautiful.
- Yeah.
I'm talking about the cheeses, not the lady.
There's cheese, Chef? Then, of course, another country that is known for great cheeses is Mexico.
Panela and asadero.
Ole.
What's up, Mexico? Come here a lot? and, of course, Italy.
Everything from ricotta, mozzarella, parmesan.
Amazing cheeses, let me tell you.
I have a lot of Italian heritage.
I got an Italian flag tattooed on my chest.
It's in my blood.
Then there's America, a delicious, rich, mature cheddar, American cheese, Colby.
I was like, "Oh, that's right, cowboy.
" What a stunning variety of cheeses.
Now, Andi, James.
Here it comes.
The wheel of cheese dishes.
Wheel of cheese.
Oh.
Thank you.
Now, here's how your next challenge is going to work.
When I call your name, you'll choose a chef on the opposite team that you want to do battle against.
Then that chef that you choose will spin the wheel to find out what dish you'll both be making.
Nick, who do you want to do battle with? Monique, Chef.
Monique, step up, please.
And do you think you can kick Nick's butt? - Yeah, definitely.
- Good luck.
Spin away.
Here we go.
The reason I chose Monique was, I know Monique is a weak chef, and she doesn't stand a chance against me.
What dish are you and Nick gonna be cooking? Ravioli.
Grilled cheese.
- Grilled - Grilled cheese.
You got it, buddy.
Right, Meghan, who do you want to do battle with? - Milly.
- Nice.
Meghan, that's cool.
You want to call me out? You know, I'ma bring it.
Why not go against the best? Ooh, enchiladas.
Enchiladas.
With some interesting rivalries forming, Brendan chooses - I'll take Alison, Chef.
- Here we go.
- Croquettes.
- Oh, [bleep.]
.
I don't even know what the [bleep.]
a croquette is.
Tough one, that one.
With Brendan worried about his dish, It's now Randy's turn to call out - Sarah.
- Sarah, off you go.
Who lands on Nice one, lasagna.
Good job.
- Yes, Chef.
- Excellent.
Next up are Adam and Christine, Who will do battle over - Cordon "blue".
- Cordon bleu, nice.
All right.
Michelle, who do you want to go up against? - Ah, I'll take Josh, Chef.
- Josh.
- Why Josh? - I don't know.
- He's nice.
- He's nice.
- "He's nice".
- It's not a dating competition.
Cheeks are turning red.
Chef Ramsay, why are you putting me On the spot like that? Jeez.
- Manicotti.
- Manicotti.
Nice one.
As the only chefs who haven't been called out, Bret and T will battle it out, and Bret's spin will determine the dish.
- What are you hoping for? - I'll take ravioli, Chef.
I'll take manicotti, Chef.
Calzone, nice one.
I know Bret, and he's all like, "I'm the [bleep.]
Italian.
Look at the tattoo on my chest.
" I've been making calzones since I was a kid, dog.
Now, determine which cheese suits your dish the best.
Your 40 minutes starts now.
In today's international cheese challenge Let's go, guys.
Chef Ramsay will be watching closely how the chefs utilize the cheeses - Is there muenster anywhere? - Is that your goat cheese? Mm-hmm.
[bleep.]
, are all the goat cheeses gone? in combination with the vast array Of additional ingredients.
Oh, yeah.
I'm going with a caprese calzone with a little twist of prosciutto di parma and sopressata.
Bret's so excited to get a calzone.
and it's Italian, and he's Italian.
We all get it.
Prosciutto di parma.
Just shut up.
It's really annoying.
Oh, [bleep.]
.
_ Yup, you're gonna do the tortilla.
You're gonna do a nice little wrap.
You're gonna bake it.
I didn't know really what to do Once I got the enchilada.
I never ate an enchilada.
I never made an enchilada.
It's supposed to be cheesy in the inside too? What the [bleep.]
am I gonna do with an enchilada? Brendan, taste this for me, please.
It's got a lot of flavor.
It's delicious.
Thank you, thank you.
Thank you, thank you.
Thank you, God! With his teammates' help, Milly is cracking the code on his enchilada, While over in the red kitchen, Monique I just picked up a cheese, Chef.
I think I'm gonna replace it with the Colby, 'cause it's delicious.
is working on her version of the perfect grilled cheese.
Chef's gonna love my grilled cheese because I didn't do nothing complicated.
I didn't try to add, like, 6,000 flavors in.
Just kept it simple, classic grilled cheese.
I see Monique with two slices of bread, the cheese, a bit of tomato, and that's it.
Where's that level of creativity? Oh, right.
Monique has no creativity.
I forgot.
Just under eight minutes to go.
Yes, Chef.
Come on, guys.
Oh, hell no, it just opened.
[bleep.]
.
Way too thin.
Let's go, Bret.
Watch that calzone.
My dough was slightly thin, and it actually opened up on the bottom.
We ain't got no time for this [bleep.]
.
Six minutes to go.
[bleep.]
.
Start thinking of your plating.
Do you need help? Bret, Bret.
Oh, my God, are you kidding me? The chefs have been challenged to show their creativity with the dishes that rely on the right utilization of cheese Six minutes to go.
But with time winding down Oh, hell no, it just opened.
Way too thin.
Bret's overconfidence may be backfiring.
Do you need help? Bret, Bret.
Oh, my God, are you kidding me? - There we go.
- There you go and make sure you hurry, hurry, hurry.
My dough was slightly thin, and it actually opened up on the bottom.
So, you know, what I got to do is, I got to stretch out my next dough, and I got to get this second calzone in the oven and go ahead and cook that [bleep.]
, get it on a plate.
How'd it turn out, Bret? - We'll see what happens.
- Okay.
- You good, Sarah? - I'm good.
- What did you get, lasagna? - Yeah.
I always try and think outside the box, and I was like, "Why not pistachios?" I love nuts.
Just under two minutes to go.
Sarah's lasagna is just bizarre.
Like, nuts in a lasagna? Sarah's [bleep.]
nuts.
Start plating, guys.
I'm plating now.
Come on.
Here we go.
- Go, go.
Go, go, go.
- Let's go, girls.
Come on, guys.
- Five, four, three - Behind you, behind you.
Go, go, go, go, go, go.
- two, one, and serve.
- Walking with hot plates.
Let's go, Bret.
- Whoo! Good job, guys.
- Nice job, guys.
Okay, let's begin with the battle of grilled cheese.
Let's go.
I'm excited.
I'm feeling confident.
Like, I know I have a good grilled cheese.
Monique, describe the dish, please.
Okay, so I have a mild cheddar and brie.
- I've got more bread than I have cheese.
- Oh, God.
and then I got slices of tomato in there, and that's it.
They're heirloom tomatoes.
I don't want to do too much to them.
It's a competition, Monique, not a picnic.
- Ah, Nick, describe.
- Yes, Chef.
I have a grilled cheese, which has brie and camembert, and that's paired with a whiskey bisque.
I love the fact that you made a bisque with it.
- This is delicious, by the way.
- Thank you, Chef.
The first point Goes to the blue team.
- Congratulations, Nick.
Great job.
- Thank you.
I'm not surprised.
I wouldn't even trust Monique to pour me A glass of seltzer water.
She'll probably [bleep.]
that up too.
Next up, enchiladas.
Let's go.
Yeah, I love my dish.
They look the enchiladas that I've seen in restaurants and, you know, on TV and stuff like that.
So, you know, here you go, enchilada.
- Ah, Milly.
- I have an enchilada.
Some spicy chorizo, cheddar cheese, Queso fresco, and melted cheese on top.
Honestly, here's the thing, you got the balance: The heat, sweet, sour but I like the crispiness on the outside.
- Good job.
- Yes, Chef.
Oh, my God.
Chef Ramsay liked it.
I guess I pulled it off.
Meghan, please.
A shrimp and chorizo enchilada with Colby cheese.
Wow, for me, the hero is the good use of cheese.
That's actually one of the best enchiladas I've ever tasted.
Congratulations.
Meghan, good job.
- Thank you, Chef.
- Great job.
Chef Ramsay saying that it's the best enchilada that he's ever had The best dish I've tasted so far in this competition.
This is a holy [bleep.]
moment.
Ah, Milly, you were up against some stiff competition.
That was a good dish.
Chef Ramsay told me my food's good, but I still feel bad.
I let my team down.
Ah, next up, cordon bleu.
Let's go.
With the score tied, Christine's pork and Emmentaler cordon "blue" It's got finesse.
The dish looks stunning.
battles it out against Adam's comte and sausage cordon "blue".
Wow, seasoned beautifully.
Had that vibrance.
_ The point goes to - Christine.
- Thank you, Chef.
Okay, Chef.
And Adam.
And Congratulations.
They're good.
Good job, Adam.
With the score still tied That looks incredible.
Michelle's goat cheese and mascarpone manicotti Wow, it's very heavy.
It's very rich.
It's exactly what a manicotti should deliver.
goes head-to-head with Josh's Manchego and mozzarella manicotti.
- Seasoned perfectly.
- Thank you, Chef.
The point goes to both of you.
- Congratulations.
Great job.
- Thank you, Chef.
In a challenge where many chefs are excelling Red team, blue team, three-three.
Can Brendan or Alison's croquettes break the tie? I have some honey ham along with Fontina cheese and figs.
That's intriguing.
I mean, you've given it finesse.
- Thank you, Chef.
- Ah, Brendan.
It's a, ah, Emmentaler croquette.
It's in the style of a Parisian gnocchi.
So you didn't make a croquette.
- You used a gnocchi.
- Yes.
- Okay.
- Oh, man.
I'm gonna take this one on the chin.
The point goes to Alison.
- Congratulations.
- Thank you, Chef.
Brendan come here with all of his [bleep.]
book knowledge.
You can't even cook the right dish? - Like, come on.
- It's all right, Brendan.
With the men trailing by one point Next up, Randy and Sarah, please.
the blue team needs to score with Randy's lasagna featuring ricotta cheese to stay in the game - That cheese is perfectly done.
- Thank you, Chef.
and Sarah is hoping to clinch the victory with her lasagna featuring blue cheese and pistachios.
Why so many nuts? Ah, just to give it a little bit of a texture, Chef.
I said out of the box, but you've gone out of this world.
Congratulations, Randy.
Great job.
Yeah, Randy! Yes, baby! Way to go, Randy! [bleep.]
Randy's the man.
I am literally praying at this point That we can pull this off.
Okay, last up, the battle of the calzone.
Let's go.
With the score tied going into the final round _ You got it, T.
today's challenge comes down to Bret and T and their takes on calzone.
This dish will decide it.
Ah, T, describe your dish, please.
Ah, Chef, this is a rustic calzone.
Ah, it has ground pork.
Ah, the cheese I used was Fontina With spicy and sweet sauce.
The spiciness of that sauce just mmm lifts it.
Very good.
Ah, Bret, describe your calzone, please.
_ Bret's calzone better be good.
We lost three challenges in a row.
I just want to get out of Hell's Kitchen.
Chef, I've prepared a, ah, untraditional calzone di caprese with a fire-roasted heirloom tomato pomodoro.
Wow, the filling that tastes delicious.
Thank you, Chef.
Tough one, this one, guys.
There's one that has the edge.
Congratulations - T, great job.
- Yes! - Ah, Bret.
- Yes, Chef.
Underneath that is raw, and it's too bad, because that had been in for another two minutes, Then you'd be leaving Hell's Kitchen for an amazing day.
It was raw! [bleep.]
raw! [bleep.]
disgusted with myself here.
take that, Italian stallion.
[bleep.]
.
- Ah, ladies, well done.
- Thank you, Chef.
Ah, you're in for a spectacular day.
- Yeah! - Yes, Chef.
You're all traveling to the beautiful, stunning seaside town of Marina del Rey, Where all of you are gonna be out again on the open ocean as you skip across those waves Oh, my God.
- on jet skis.
- Jet skis.
- What? - Yes! Yes.
Once again, get out of here, 'cause your ride is waiting.
Thank you, Chef.
- Whoo, jet skis.
- Jet skis.
I'm so excited.
I don't even know what the sun looks like anymore.
We've been locked up in this kitchen for, it seems like, months.
Men, men.
Men, men, men.
You're all in for a miserable day.
You'll be receiving a humongous wheel Of parmesan cheese.
Carefully break open that parmesan wheel.
Yes, Chef.
Painstakingly grate it down, because it's gonna be served for tonight's tableside appetizer, okay? Head off to the patio.
James will call you when he's ready.
- Yes, Chef.
- Thank you, Chef.
Man.
We were close.
We were close.
We got to finish.
Can we just not talk about it? Come on.
I got no problems crying.
Just shows how dedicated I am and how much I want to win.
Hey, Bret.
Bret, come over here.
- We need you over here.
- Just give me a minute, yo.
- I haven't won one point.
- Me either.
Meghan crushed me two times already.
I'm telling you, dog, it's a [bleep.]
-up situation.
Whew.
You know, I haven't been fortunate enough To learn a lot of different cuis-cuisines, so You know, I put my all into this, and now I'm gonna have to figure this [bleep.]
out.
I need some sun.
Why is everyone crying? I figured I'd be the first one to cry.
These boys are emotional.
There's no need to be crying.
I get you're passionate, but get a box of tissues and suck it up.
Let's go.
I'm gonna throw up.
Second time again on the water.
Oh, my God.
This is nice.
I am so pumped right now that I get to jet ski.
Whoa, whoa.
I like going fast.
You know, I like driving fast.
_ But I-I got to be honest.
I've never been jet skiing before.
Don't worry.
I trust you, Meghan.
Poor Alison, I think she realized How much of a lunatic I am.
Whoo! Whoo! _ Oh, my God, jet skiing was amazing.
Another first again, courtesy of Hell's Kitchen.
Thank you, Chef Ramsay.
Whoo! Let's knock this out.
We got to get this whole thing Microplaned.
Yes, Chef.
Welcome to the wonderful world of cheese.
- Let me try.
- Come on, Josh.
Use those muscles.
Probably have to get 'em deeper in there too.
You got to go way deeper, yo.
- There you go.
- Oh, pound it.
There you go.
Pound it, Josh.
Pound it! Josh, you really get in there, huh? Oh, my God.
Hammer it, yeah.
I never knew how perverted opening a thing of cheese sounded.
- Work it, smoochy! - Get it.
- That's close.
- I'm close.
Everybody push.
Ready? One, two, three.
- Boom.
- Yeah.
Oh, they're so pissed off.
Hey, guys.
- What's up, you guys? - Oh, my God, look at all that cheese.
Jet skis are amazing.
- They're pissed.
- I would be too.
- I want to see you guys kill it tonight.
- Yes, that's what I'm saying.
Not only are the girls gonna lose tonight.
- We're gonna win.
- Yeah.
[bleep.]
, yeah.
Let's go! Let's go! Them bitches are going home tonight.
It's two hours before dinner service - Hustle, guys.
- Let's go, ladies.
and the ladies have returned from a day on the water Oh, aprons, guys.
reinvigorated and ready for battle.
- You good, Monique? - Yup.
So far, so good.
- No mistakes tonight.
- No mistakes, boys.
- No mistakes tonight.
- Yo, we got this.
Ladies, let's go, you speed freaks.
Gentlemen, line up, please.
Let's go.
Listen carefully.
Now that we have four dinner services under our belts, It's obvious that you know each other inside out, right? Yes, Chef.
And sometimes watching you work, I feel like you're afraid to put yourself out there.
That is ending tonight.
Yes, Chef.
I want to see leaders emerge in the kitchen.
- Yes, Chef.
- On your stations.
Set up for service.
Let's go, guys.
Yes, Chef.
- Marino.
- Yes, Chef.
Open Hell's Kitchen, please.
Let's go.
Subito.
It's another fully booked, highly anticipated night in Hell's Kitchen It looks fabulous.
with guests ready to enjoy an exciting dining experience.
_ - Here we go.
- _ Tonight in addition to the regular menu Let's do to the cavatelli.
The rack of lamb.
Chef Ramsay has added a special parmesan fritta appetizer, Which will be served tableside by Alison for the red kitchen and Nick for the blue.
It's a very rustic salad, okay? - Okay.
- Okay? Okay, ladies, we are live.
Four covers, table 50, one salad tableside, One cavatelli, two risotto, start.
Yes, Chef.
It's time for redemption.
I cannot let my team down again.
Two risotto, one cavatelli.
Give me a time, Meghan, please.
- One minute, Chef.
- One minute.
- You guys got those lobster tails? - Yeah.
- Ready to walk? Ready? - No.
You need cream.
You need mascarpone.
You need truffle butter.
I look over, and there's nothing in the [bleep.]
pan.
There's, like, ten ingredients missing, and I'm like, "Are you [bleep.]
kidding me right now?" Here, I got it.
I got it, I got it.
No, you don't got it.
Sarah doesn't look like she really knows shat the [bleep.]
is going on.
- Put mascarpone in there.
- Yeah.
Mascarpone, truffle butter, season it.
- Stir the [bleep.]
out of it.
- Yeah, got it, got it, got it.
Walking lobster tails.
- Right behind you.
- Let's go.
Let me see risotto, guys.
Right now, walking.
- Right behind you.
- Risotto, and then I need a cavatelli.
Two riso.
Followed by one cavatelli.
Go, guys.
Pick it up.
- How long, guys? - Should I go up? Go.
Sarah, I need that now.
With Meghan's help Nicely cooked, Meghan, Sarah.
Sarah's cavatelli Service, please.
has met Chef Ramsay's standards, and the red team is off to a strong start - on appetizers.
- _ Oh, my God.
Let's eat.
Meanwhile Let's go, blue team.
On order.
Three covers, table one, one risotto, two cavatelli.
Yes, Chef.
Josh and Adam are leading the charge on appetizers for the blue team.
You didn't go with truffle butter yet, right, Josh? No, I did truffle butter! You're putting too much butter.
- I didn't put butter in it.
- You put a lot of butter.
Adam's struggling on the risotto.
- He's very confused.
- Risotto's up.
Ready to go whenever you guys are good.
You got to get these hotter.
You got to let this reduce.
Adam, come on, man.
It's simple mistakes.
What's going on? You sleeping? Wake up for me.
Okay, I'm walking, two cavatelli.
Okay, walking garnish, two cavatelli.
You walking? Garnish, two cavatellis.
- Behind.
- Where's the risotto? It's coming right up, Chef.
- Go, go.
This way.
- Yeah.
There you go.
Hey, look at my risotto.
Look.
Just stuck, hey.
- Glue, glue, glue.
- I'll run it back, Chef.
Oh, [bleep.]
.
Adam better tighten the [bleep.]
up.
If you can't cook the risotto, You have no reason being in Hell's Kitchen.
Look at it.
It's like a [bleep.]
clock.
What am I supposed to do, hang it on the wall? No, Chef.
No.
- A risotto clock.
- I'm sorry, Chef.
Absolutely, Chef.
That was me, Chef.
That was me, Chef.
While Adam's sticky risotto has the blue team stuck on their first order of the night - Right behind you.
- Behind! Walking with two lobster tails.
the red team continues to produce excellent appetizers Service, please.
Let's go.
- How is it? - Good.
and are already moving on to entrees.
Table 50, one lamb, two Wellington.
Yes, Chef.
Monique, are you getting everything in the pan? - Yes, I am.
- Good to go? I have absolutely no confidence in Monique.
I hope she can pull it out.
Come on! Keep going! Monique, make sure everything's hot, Everything's seasoned, all right? Heard.
What the [bleep.]
? Like, can you guys have some faith in me? - Mo, let's go! - Here you are, Chef.
Chef, lamb garnish.
Garnish isn't that difficult.
- Chef, Wellington.
- Yep.
All you do is, like, reheating stuff and sauteing some things.
Hey, hey.
Hello.
Just stop.
All of you, come here.
Just taste that.
First table of the night.
Just taste it.
Apart from the temperature being stone-cold, What does that need? Salt, Chef.
- What does that need? - salt.
- I can't hear you.
- Salt, Chef.
- I can't hear you.
- Salt, Chef.
Tell her then.
Add your fennel pollen and salt.
Put a whole tablespoon of bechamel in there.
Heard.
Monique, at this point, you need to know how to cook.
If she [bleep.]
crumbles, we're going to be screwed.
I'm doing it.
I'm doing it.
While Monique tries to solve her spinach crisis Are you going up with the lobster tail? - Yes.
- Very good.
over in the blue kitchen Right here.
Right here.
Lobster plate for the riso.
Adam's refire on the risotto is a success.
- That was good.
- That was great.
and the blue team is now ready for their first entrees.
Two salmon, two chicken, Two Wellington.
Yes, Chef.
Two Wellington.
Throw 'em in! Two salmon.
Be ready on two chicken and two Wellington.
- Start these appetizers now.
- They're in the oven.
I'm super confident on my station.
You know, fish is my thing.
I love fish.
I love cooking it.
I love eating it.
I'ma go ahead and take charge on this [bleep.]
tonight.
Two salmon, two chicken? Come on, Brendan.
Salmon.
Walking to the pass.
Two welly, two chicken, behind.
Hey, come here.
- Yes, Chef.
- Yes, Chef.
That is what I've just been served, that.
It's overdone.
come on, Bret.
You already know.
We can't send up this soggy, overcooked salmon.
Come on, man.
- I don't get it now.
- I [bleep.]
up, Chef.
I got two working right now, Chef.
Come on, quality, quality, quality.
I don't beat around the bush, and if it's I [bleep.]
up, I'ma say, "I [bleep.]
up.
" I'ma own to it.
Come on, we got this.
I'm sorry.
I'm sorry, fellas.
With Bret's soggy salmon killing the blue team's momentum, Over in the red kitchen Monique, you have to get all that done.
- Can you do it? - I'm working 'em right now already.
Monique's struggles on garnish has the ladies' first order of Wellingtons and lamb dying at the pass.
- Let's go, Mo.
- Yes, Chef.
Lamb garnish, two wellies.
Have you tasted your garnish? Yes, Chef.
I've been tasting.
_ It's [bleep.]
raw.
Hey, there's nothing worse than a bitter, raw eggplant, yeah? It's just solid.
Just It's just solid.
My cat can cook better food than Monique.
She is a [bleep.]
show of a nightmare On the garnish station.
- Look.
- Yes, Chef.
"Oh, yes.
Oh, Chef".
Oh, yes! Oh, no! It's 45 minutes into dinner service Lamb garnish, two wellies.
and Monique's poor performance on garnish Has brought the red team to a complete stop.
There's nothing worse than a bitter, raw eggplant, yeah? It's just solid.
Just - It's just solid.
Look.
- Yes, Chef.
"Oh, yes.
Oh, Chef".
Oh, yes! Oh, no! - Is anyone engaging? - Yes, Chef! Drive her then.
Monique is a nightmare coming true This is my space.
Don't touch my space.
So I am taking control of the situation.
Where is that Swiss chard? - Is it hot? - Yes, Chef.
With Meghan seizing control from Monique on garnish Garnish walking, Chef.
Right behind you.
Service, please.
the red kitchen is now able to deliver on entrees.
- This is good.
Yeah - Good? - Meanwhile - On order, two covers, table ten.
- Two chicken, two lamb.
- Yes, Chef.
the men are moving on to their ticket.
Two chicken right in there.
Two lamb.
I'm working the meat station by myself.
I've got a lot to prove.
Four minutes.
Lamb's going in the oven.
I struggled on meat last time.
I'm accepting the challenge.
I want to nail it.
Two chicken.
Right here, Chef.
Where's the lamb? - Come on, please.
Brendan! - Yes, Chef.
Go.
- Sorry, Chef.
- Oh, my God.
It's two lamb! This is getting worse.
- I'll be right back.
- Brendan.
- Two chicken, two lamb.
- Yes, Chef! Brendan sucks.
He's scared of the line, and, you know, he can't burn.
He can't burn at all.
You're over.
You're over.
You're over on that.
What do you mean, you're over? One of the lambs is overcooked.
Start again.
It's embarrassing.
I'm trying my [bleep.]
damnedest to, like, fight back and just get it done fast, and now I'm starting from scratch.
Come on, please.
Brendan! Don't lose it.
Come on, don't lose it.
With Brendan looking more than a little lost on the lamb, back in the red kitchen Okay, ladies, let's go.
Four covers, table 41, two salmon, two chicken.
Yes, Chef.
the ladies continue to cook both appetizers and entrees.
Guys, how long on two salmon? They're down.
They just hit the pan.
Five to six.
I'm saying six to be safe.
and right now, the pressure is on Christine to deliver on the first salmon orders of the night.
- Christine.
- Yes, Chef.
Don't baste the salmon.
Just cook it skin side down.
I'm walking with two chickens right now.
- Christine.
- Yes, ready? Walking now, Chef.
Walking now.
- Here, Chef.
- Right here, Chef.
Oh, my God.
Wait, wait.
Wait.
- All of you - Yes, Chef.
Get your asses over here.
[bleep.]
.
Chef, what's wrong? Undercooked rice.
But here's the insult.
I got raw salmon as well.
It's [bleep.]
raw.
It's not even pink.
Hey, hey, all of you, come here.
Come here.
Come here.
Like, seriously? Oh, my God.
I can't believe I What is going on? That risotto was disgusting.
Those salmon were raw.
- Who cooked that salmon, first off? - I cooked the salmon, Chef.
I lost train of my own thoughts, and I should've just focused.
I swear to God, the next mistake, You're out of here.
- Yes, Chef.
Yes, Chef.
- Together now.
We can do this.
Let's complete dinner service, guys, come on.
While the ladies attempt to regroup and right the ship Six minutes, yeah? Five minutes? Lamb, chicken.
I got five minutes.
- over in the blue kitchen - Pretty rare, right? so turn it.
Turn it.
Turn it, yeah.
Back in.
Brendan is struggling to deliver on his refired meats.
Chickens are good or what? Yeah, the chickens are good.
Please come on with the lamb.
Lamb, lamb, lamb, lamb, lamb.
- How long? - Five minutes, Chef.
What? I just have to put it out right, Chef.
I'm sorry.
Lamb takes 15 minutes start to finish, So we're just [bleep.]
waiting.
We're waiting and waiting.
How long on the lamb? Well, this [bleep.]
lamb's still not cooked.
- It's still not cooked.
- Come on.
[bleep.]
.
How long, two chicken, two lamb? - How long, Brendan? - Two minutes, Chef.
Still two minutes? No.
_ A minute? Brendan.
- Garnish, Milly, to the window.
- Yes, Chef.
Milly, I need you to wait another minute.
I'm sorry.
The lamb is just - It's not cooked enough.
- So then don't tell us two minutes.
Tell us four minutes.
Don't lie to us.
Don't lie to Chef.
- Brendan.
- Yes, Chef.
You shut down the kitchen.
Now we look like [bleep.]
idiots.
I asked for one of you, two of you, three of you To start showing some leadership qualities.
No one's stepping up! Wake up! Yes, Chef.
With Brendan under the gun to deliver on his long overdue lamb and chicken See the little guy in the back? He's the one that's getting yelled at every time.
over in the red kitchen - Around, around, around.
- Moving, moving, moving, moving.
Chef Ramsay is waiting for Two salmon, two chicken.
- Yes, Chef.
- Heard, Chef.
Anything? Guys, come on.
Don't give up.
Christine, don't give up.
- We're not giving up.
- We're not giving up.
I'm walking chicken to the pass.
How long on two salmon? - Walking now, Chef, walking.
- Walking now, Chef.
Two salmon, Chef.
Hey, all of you.
Let me show you what's the matter.
That's the two salmon.
I got more color on the bottom Than I have on top.
And there, it's just soggy.
I just touched that.
Touch the skin.
I'm done.
Get out.
Get out! Get out! Get out! It's an hour and a half into dinner service, and Christine and Michelle's failed refire on the salmon I'm done.
Get out.
Get out.
has gotten the red team booted out of the kitchen for the third service in a row.
This really sucks.
fish and garnish, fish and garnish.
Meanwhile, back in the blue kitchen Come on, let's get those lamb and those chickens, yeah? Walking lambs.
Brendan has finally delivered his refired entrees.
Come on, finish strong! Come on, you.
Walking chickens, behind you.
Service, please.
We got to finish this last ticket.
Left, to your left on halibut.
Service, please.
Definitely worth the wait.
Yeah, it was really great.
I loved everything.
- Hey, blue team.
- Yes, Chef.
Shut down.
Dinner service is done.
It wasn't pretty, but we got through it.
Fish it's not difficult.
Guys.
You can sit down, 'cause you're not going anywhere.
Chef doesn't even want to see you guys.
You just sit here and think of two people That need to go up for elimination.
What's the demise of tonight's service? Between fish and garnish, Sarah with the risotto, it's a number of factors, and a number of people need to go up tonight.
If there are two people on a station One is strong and one is a disaster I would assume that the person that is stronger takes lead and takes charge.
But at the beginning of the night, Christine said that she felt comfortable doing the searing, so she decided to do the searing tonight, so I trusted her.
I will say one thing.
Sarah, you dodged a [bleep.]
bullet tonight.
If Meghan wasn't on that station with you, It would've went down, I'm just saying.
Meghan is like a caregiver over here, Babysat the whole damn time.
If people have to be babysitting somebody else on their station, It's becoming a detriment to our team.
We need strong individuals to run a station, because at the end of the day, you're gonna be there by yourself.
I had a [bleep.]
service, obviously, but I truly believe I'm a better chef than Monique and Christine.
Honestly, fish station [bleep.]
tonight, and Christine needs to go the [bleep.]
up 'cause she needs a [bleep.]
reality check, 'cause she's the weakest chef here.
But, Monique, I cannot work with someone that doesn't know how to cook half of the [bleep.]
that's on the menu, and if I know for a fact that you have no help, it's a fact that you're gonna tank.
There's only so much you can help someone.
There's only so far that you can hold their hand.
If we can't have people on our team that we can rely on, then you need to go.
At the end of the day, we need to put up the weakest members of the team.
What a night.
Meghan, red team's first nominee and why.
We nominated Monique.
We feel that she's put up a wall, and she's the weakest link.
Second nominee and why.
Um After another dismal dinner service, the red team was ejected from the kitchen and was told to nominate two chefs for elimination.
Their first choice was Monique.
Second nominee and why.
Um Sarah, Chef.
She was using the wrong ingredients.
She just flustered, and she turned off.
Monique, Sarah, step forward, please.
Monique, explain this wall.
What are they talking about? I don't know, Chef I don't know what they want from me.
They say one thing.
I do it, I'm still wrong.
Tonight, we got kicked out of dinner service because fish station couldn't cook [bleep.]
salmon, But I'm up on the chopping block.
that makes no sense at all.
Okay.
Sarah.
You cook like you've given up.
You've lost that sparkle, and I don't know if there's any way you can come back.
Monique, ten seconds, Why do you think you should stay in Hell's Kitchen? I deserve to be here.
I'm not no [bleep.]
wish-wash the weakest link [bleep.]
.
I don't want to hear that anymore.
I'm tired of [bleep.]
hearing that.
I'm not the weakest link, and I'm here to [bleep.]
learn.
That's what I'm here to do, to learn from you.
Sarah.
Chef, I'm just asking, please allow me to continue.
I promise I will not let you down.
I will continue to fight, and I will learn from my mistakes, and I know I'm not the weakest link on this team, Chef.
The person leaving Hell's Kitchen is Monique.
Give me your jacket.
I'm not feeling it, the red team aren't feeling it, and unfortunately, you're not getting any better.
- Yes, Chef.
- Give me your jacket.
- Here you go.
- Good night.
Good night.
Clearly these bitches didn't like me since day one.
I wouldn't do anything different, because I'm not gonna change who I am to make these bitches happy.
We're not here to like each other.
We're here to bang out dinner service and get [bleep.]
done.
There's no way I'm the worst cook here.
Like, are you serious? It's so [bleep.]
stupid That I'm standing here right now.
I am so mystified.
With the weakest chefs leaving, the team should be getting stronger.
I need to start seeing leaders emerge.
Get out of here.
Thank God Monique went home tonight.
But now we have no excuse.
I expect everyone to step up.
You got to stand on your own two feet.
Let's get it together, guys.
It's like we limped over the finish line.
I'm not playing no more.
If you screw up, Milly gonna say it quick, and he ain't gonna hold no punches.
I am one hell of a chef, but I have to step up, and I have to pull it out.
This is serious.
This is game time.
Monique acted like she was the victim, but the real victim was anyone who had to eat her food tonight.
next time on Hell's Kitchen How long out on the scallops? I already told you.
One minute.
the gloves come off If I hear him say risotto one more time, I'm gonna cut my own [bleep.]
.
and politeness goes out the window That pan is [bleep.]
cold.
That looks like [bleep.]
.
Watch the [bleep.]
salt.
when one chef's patience finally runs out.
I'm about to nominate myself, so I can go the [bleep.]
home, So I can stop being embarrassed.
will she leave the competition for good? I'm [bleep.]
sick of this [bleep.]
.
- I can't do this anymore, guys.
- Good-bye.
And you won't believe what happens Get it together! when one chef's anger Y'all can't cook to save y'all's life.
rages out of control.
Every time I say something to you, you second-guess me.
What the [bleep.]
, man? All next time You second guess me, and you can't even burn.
on an explosive episode You got me twisted, dog.
You trippin'.
of Hell's Kitchen.
Pasta! How about pasta? I played wide receiver.
I'm good at my ability to catch balls.
Ow.
Bret scored big With his classic Italian pizza.
I've prepared a capricciosa pizza, with some chiffonade basil and fresh-grated parmesan on top.
It's delicious.
Once again murdered it.
but it was Sarah's modern take on spaghetti I really liked it.
Congratulations, Sarah.
that won the challenge for the red team.
[bleep.]
! While the women spent the day On the high seas with Chef Ramsay - How are we, ladies? - Oh, my God, Chef Ramsay.
Bret stewed [bleep.]
.
turning some of his teammates against him.
His attitude's toxic.
I can't work with him.
At dinner service Walking with the risotto.
Although Bret was solid on appetizers - Very nice, that risotto.
- Yes, Chef.
- Nick on the fish station - Salmon, soft as [bleep.]
.
New York up.
- and Adam on meat - New York strip, cooked to [bleep.]
.
Made for a family night service that Chef Ramsay would like to forget.
All of you, eat it! No way.
Are you kidding me? But it was even worse in the red kitchen, Where Monique Look how well-done it is.
and Mieka's inability on the meat station - I think this is good.
- Seriously? I'm not here to babysit.
I want to win this competition.
had Chef Ramsay completely frustrated.
Look.
This is an embarrassment! The red team lost, Get out.
and in a strategic move to get rid of Monique I think we need to send Monique and Sarah up there.
Sarah, he's not gonna send you home.
That's strategy.
Is this even fair? they nominated Monique and Sarah.
But Chef Ramsay was onto their game Sarah Back in line.
Mieka, give me your jacket.
ending Mieka's chance of becoming Head Chef at Caesars Atlantic City.
And now the continuation of Hell's Kitchen.
Now [bleep.]
off, all of you.
Yo, I'm so [bleep.]
done with all these bitches.
Like, Chef sees something, I know I'm worth something, but these bitches just don't realize it.
Glad you're still here, Sarah.
Really, Michelle? You act like it was a surprise to you That we all voted for you.
We can't just beat up Monique.
She is still here, she is still part of this team, and we are a unit.
But you do have to look at yourself and say, "okay, listen, I got to get my head "in this [bleep.]
game.
"I've been up for elimination more than once.
I need to put it into second gear.
" I don't know you guys.
I'm not gonna sit here and be like, "this is my weakness".
You guys could use that against me.
This is a competition.
I'm not gonna argue with you guys about how you guys feel about me.
It's this conversation is pointless.
Well, then I got nothing.
I'm with you.
Good night.
This is stupid.
It's a lost cause.
I'm over it.
The teams are now seven against seven.
Come on, guys.
Come on, come on, come on.
And with some of the weaker chefs leaving Line up, please.
Let's go.
each chef is ready to impress Chef Ramsay With whatever challenge he has in store.
- Good morning.
- Morning, Chef.
Now, as you know, there are certain ingredients That are vital to cooking.
Yes, Chef.
Give me one ingredient that is absolutely vital.
- Brendan.
- Cream.
- Mm, Randy.
- Meat.
Vital for cooking, good.
Michelle.
Onions.
Good, Bret.
- My brain, Chef.
- Ah, thinking deep there, Bret.
Yeah.
- Monique.
- Pepper.
- Adam.
- Oil, Chef.
Oil.
Sarah.
- Pepper, Chef.
- We already said pepper.
For the love of sweet baby Jesus, Wake up.
Come on, think out of the box.
Cayenne pepper, Chef.
Cayenne pepper.
Okay, moving on.
There is one ingredient that none of you mentioned.
That ingredient is cheese.
Cheese.
I don't like cheese.
I'm from Philadelphia.
I don't even get cheese on my cheesesteaks.
There are close to 700 cheeses worldwide.
Holy [bleep.]
, got to catch up on my cheese, bro.
Like, dang, 700 cheeses? What the hell am I doing with my life? Damn.
Let's take Spain, for example.
Some of the Spanish cheeses include manchego Wow.
Wow.
Zamorano, Cabrales.
- Aren't they beautiful? - Yes, Chef.
- Very beautiful.
- Yeah.
I'm talking about the cheeses, not the lady.
There's cheese, Chef? Then, of course, another country that is known for great cheeses is Mexico.
Panela and asadero.
Ole.
What's up, Mexico? Come here a lot? and, of course, Italy.
Everything from ricotta, mozzarella, parmesan.
Amazing cheeses, let me tell you.
I have a lot of Italian heritage.
I got an Italian flag tattooed on my chest.
It's in my blood.
Then there's America, a delicious, rich, mature cheddar, American cheese, Colby.
I was like, "Oh, that's right, cowboy.
" What a stunning variety of cheeses.
Now, Andi, James.
Here it comes.
The wheel of cheese dishes.
Wheel of cheese.
Oh.
Thank you.
Now, here's how your next challenge is going to work.
When I call your name, you'll choose a chef on the opposite team that you want to do battle against.
Then that chef that you choose will spin the wheel to find out what dish you'll both be making.
Nick, who do you want to do battle with? Monique, Chef.
Monique, step up, please.
And do you think you can kick Nick's butt? - Yeah, definitely.
- Good luck.
Spin away.
Here we go.
The reason I chose Monique was, I know Monique is a weak chef, and she doesn't stand a chance against me.
What dish are you and Nick gonna be cooking? Ravioli.
Grilled cheese.
- Grilled - Grilled cheese.
You got it, buddy.
Right, Meghan, who do you want to do battle with? - Milly.
- Nice.
Meghan, that's cool.
You want to call me out? You know, I'ma bring it.
Why not go against the best? Ooh, enchiladas.
Enchiladas.
With some interesting rivalries forming, Brendan chooses - I'll take Alison, Chef.
- Here we go.
- Croquettes.
- Oh, [bleep.]
.
I don't even know what the [bleep.]
a croquette is.
Tough one, that one.
With Brendan worried about his dish, It's now Randy's turn to call out - Sarah.
- Sarah, off you go.
Who lands on Nice one, lasagna.
Good job.
- Yes, Chef.
- Excellent.
Next up are Adam and Christine, Who will do battle over - Cordon "blue".
- Cordon bleu, nice.
All right.
Michelle, who do you want to go up against? - Ah, I'll take Josh, Chef.
- Josh.
- Why Josh? - I don't know.
- He's nice.
- He's nice.
- "He's nice".
- It's not a dating competition.
Cheeks are turning red.
Chef Ramsay, why are you putting me On the spot like that? Jeez.
- Manicotti.
- Manicotti.
Nice one.
As the only chefs who haven't been called out, Bret and T will battle it out, and Bret's spin will determine the dish.
- What are you hoping for? - I'll take ravioli, Chef.
I'll take manicotti, Chef.
Calzone, nice one.
I know Bret, and he's all like, "I'm the [bleep.]
Italian.
Look at the tattoo on my chest.
" I've been making calzones since I was a kid, dog.
Now, determine which cheese suits your dish the best.
Your 40 minutes starts now.
In today's international cheese challenge Let's go, guys.
Chef Ramsay will be watching closely how the chefs utilize the cheeses - Is there muenster anywhere? - Is that your goat cheese? Mm-hmm.
[bleep.]
, are all the goat cheeses gone? in combination with the vast array Of additional ingredients.
Oh, yeah.
I'm going with a caprese calzone with a little twist of prosciutto di parma and sopressata.
Bret's so excited to get a calzone.
and it's Italian, and he's Italian.
We all get it.
Prosciutto di parma.
Just shut up.
It's really annoying.
Oh, [bleep.]
.
_ Yup, you're gonna do the tortilla.
You're gonna do a nice little wrap.
You're gonna bake it.
I didn't know really what to do Once I got the enchilada.
I never ate an enchilada.
I never made an enchilada.
It's supposed to be cheesy in the inside too? What the [bleep.]
am I gonna do with an enchilada? Brendan, taste this for me, please.
It's got a lot of flavor.
It's delicious.
Thank you, thank you.
Thank you, thank you.
Thank you, God! With his teammates' help, Milly is cracking the code on his enchilada, While over in the red kitchen, Monique I just picked up a cheese, Chef.
I think I'm gonna replace it with the Colby, 'cause it's delicious.
is working on her version of the perfect grilled cheese.
Chef's gonna love my grilled cheese because I didn't do nothing complicated.
I didn't try to add, like, 6,000 flavors in.
Just kept it simple, classic grilled cheese.
I see Monique with two slices of bread, the cheese, a bit of tomato, and that's it.
Where's that level of creativity? Oh, right.
Monique has no creativity.
I forgot.
Just under eight minutes to go.
Yes, Chef.
Come on, guys.
Oh, hell no, it just opened.
[bleep.]
.
Way too thin.
Let's go, Bret.
Watch that calzone.
My dough was slightly thin, and it actually opened up on the bottom.
We ain't got no time for this [bleep.]
.
Six minutes to go.
[bleep.]
.
Start thinking of your plating.
Do you need help? Bret, Bret.
Oh, my God, are you kidding me? The chefs have been challenged to show their creativity with the dishes that rely on the right utilization of cheese Six minutes to go.
But with time winding down Oh, hell no, it just opened.
Way too thin.
Bret's overconfidence may be backfiring.
Do you need help? Bret, Bret.
Oh, my God, are you kidding me? - There we go.
- There you go and make sure you hurry, hurry, hurry.
My dough was slightly thin, and it actually opened up on the bottom.
So, you know, what I got to do is, I got to stretch out my next dough, and I got to get this second calzone in the oven and go ahead and cook that [bleep.]
, get it on a plate.
How'd it turn out, Bret? - We'll see what happens.
- Okay.
- You good, Sarah? - I'm good.
- What did you get, lasagna? - Yeah.
I always try and think outside the box, and I was like, "Why not pistachios?" I love nuts.
Just under two minutes to go.
Sarah's lasagna is just bizarre.
Like, nuts in a lasagna? Sarah's [bleep.]
nuts.
Start plating, guys.
I'm plating now.
Come on.
Here we go.
- Go, go.
Go, go, go.
- Let's go, girls.
Come on, guys.
- Five, four, three - Behind you, behind you.
Go, go, go, go, go, go.
- two, one, and serve.
- Walking with hot plates.
Let's go, Bret.
- Whoo! Good job, guys.
- Nice job, guys.
Okay, let's begin with the battle of grilled cheese.
Let's go.
I'm excited.
I'm feeling confident.
Like, I know I have a good grilled cheese.
Monique, describe the dish, please.
Okay, so I have a mild cheddar and brie.
- I've got more bread than I have cheese.
- Oh, God.
and then I got slices of tomato in there, and that's it.
They're heirloom tomatoes.
I don't want to do too much to them.
It's a competition, Monique, not a picnic.
- Ah, Nick, describe.
- Yes, Chef.
I have a grilled cheese, which has brie and camembert, and that's paired with a whiskey bisque.
I love the fact that you made a bisque with it.
- This is delicious, by the way.
- Thank you, Chef.
The first point Goes to the blue team.
- Congratulations, Nick.
Great job.
- Thank you.
I'm not surprised.
I wouldn't even trust Monique to pour me A glass of seltzer water.
She'll probably [bleep.]
that up too.
Next up, enchiladas.
Let's go.
Yeah, I love my dish.
They look the enchiladas that I've seen in restaurants and, you know, on TV and stuff like that.
So, you know, here you go, enchilada.
- Ah, Milly.
- I have an enchilada.
Some spicy chorizo, cheddar cheese, Queso fresco, and melted cheese on top.
Honestly, here's the thing, you got the balance: The heat, sweet, sour but I like the crispiness on the outside.
- Good job.
- Yes, Chef.
Oh, my God.
Chef Ramsay liked it.
I guess I pulled it off.
Meghan, please.
A shrimp and chorizo enchilada with Colby cheese.
Wow, for me, the hero is the good use of cheese.
That's actually one of the best enchiladas I've ever tasted.
Congratulations.
Meghan, good job.
- Thank you, Chef.
- Great job.
Chef Ramsay saying that it's the best enchilada that he's ever had The best dish I've tasted so far in this competition.
This is a holy [bleep.]
moment.
Ah, Milly, you were up against some stiff competition.
That was a good dish.
Chef Ramsay told me my food's good, but I still feel bad.
I let my team down.
Ah, next up, cordon bleu.
Let's go.
With the score tied, Christine's pork and Emmentaler cordon "blue" It's got finesse.
The dish looks stunning.
battles it out against Adam's comte and sausage cordon "blue".
Wow, seasoned beautifully.
Had that vibrance.
_ The point goes to - Christine.
- Thank you, Chef.
Okay, Chef.
And Adam.
And Congratulations.
They're good.
Good job, Adam.
With the score still tied That looks incredible.
Michelle's goat cheese and mascarpone manicotti Wow, it's very heavy.
It's very rich.
It's exactly what a manicotti should deliver.
goes head-to-head with Josh's Manchego and mozzarella manicotti.
- Seasoned perfectly.
- Thank you, Chef.
The point goes to both of you.
- Congratulations.
Great job.
- Thank you, Chef.
In a challenge where many chefs are excelling Red team, blue team, three-three.
Can Brendan or Alison's croquettes break the tie? I have some honey ham along with Fontina cheese and figs.
That's intriguing.
I mean, you've given it finesse.
- Thank you, Chef.
- Ah, Brendan.
It's a, ah, Emmentaler croquette.
It's in the style of a Parisian gnocchi.
So you didn't make a croquette.
- You used a gnocchi.
- Yes.
- Okay.
- Oh, man.
I'm gonna take this one on the chin.
The point goes to Alison.
- Congratulations.
- Thank you, Chef.
Brendan come here with all of his [bleep.]
book knowledge.
You can't even cook the right dish? - Like, come on.
- It's all right, Brendan.
With the men trailing by one point Next up, Randy and Sarah, please.
the blue team needs to score with Randy's lasagna featuring ricotta cheese to stay in the game - That cheese is perfectly done.
- Thank you, Chef.
and Sarah is hoping to clinch the victory with her lasagna featuring blue cheese and pistachios.
Why so many nuts? Ah, just to give it a little bit of a texture, Chef.
I said out of the box, but you've gone out of this world.
Congratulations, Randy.
Great job.
Yeah, Randy! Yes, baby! Way to go, Randy! [bleep.]
Randy's the man.
I am literally praying at this point That we can pull this off.
Okay, last up, the battle of the calzone.
Let's go.
With the score tied going into the final round _ You got it, T.
today's challenge comes down to Bret and T and their takes on calzone.
This dish will decide it.
Ah, T, describe your dish, please.
Ah, Chef, this is a rustic calzone.
Ah, it has ground pork.
Ah, the cheese I used was Fontina With spicy and sweet sauce.
The spiciness of that sauce just mmm lifts it.
Very good.
Ah, Bret, describe your calzone, please.
_ Bret's calzone better be good.
We lost three challenges in a row.
I just want to get out of Hell's Kitchen.
Chef, I've prepared a, ah, untraditional calzone di caprese with a fire-roasted heirloom tomato pomodoro.
Wow, the filling that tastes delicious.
Thank you, Chef.
Tough one, this one, guys.
There's one that has the edge.
Congratulations - T, great job.
- Yes! - Ah, Bret.
- Yes, Chef.
Underneath that is raw, and it's too bad, because that had been in for another two minutes, Then you'd be leaving Hell's Kitchen for an amazing day.
It was raw! [bleep.]
raw! [bleep.]
disgusted with myself here.
take that, Italian stallion.
[bleep.]
.
- Ah, ladies, well done.
- Thank you, Chef.
Ah, you're in for a spectacular day.
- Yeah! - Yes, Chef.
You're all traveling to the beautiful, stunning seaside town of Marina del Rey, Where all of you are gonna be out again on the open ocean as you skip across those waves Oh, my God.
- on jet skis.
- Jet skis.
- What? - Yes! Yes.
Once again, get out of here, 'cause your ride is waiting.
Thank you, Chef.
- Whoo, jet skis.
- Jet skis.
I'm so excited.
I don't even know what the sun looks like anymore.
We've been locked up in this kitchen for, it seems like, months.
Men, men.
Men, men, men.
You're all in for a miserable day.
You'll be receiving a humongous wheel Of parmesan cheese.
Carefully break open that parmesan wheel.
Yes, Chef.
Painstakingly grate it down, because it's gonna be served for tonight's tableside appetizer, okay? Head off to the patio.
James will call you when he's ready.
- Yes, Chef.
- Thank you, Chef.
Man.
We were close.
We were close.
We got to finish.
Can we just not talk about it? Come on.
I got no problems crying.
Just shows how dedicated I am and how much I want to win.
Hey, Bret.
Bret, come over here.
- We need you over here.
- Just give me a minute, yo.
- I haven't won one point.
- Me either.
Meghan crushed me two times already.
I'm telling you, dog, it's a [bleep.]
-up situation.
Whew.
You know, I haven't been fortunate enough To learn a lot of different cuis-cuisines, so You know, I put my all into this, and now I'm gonna have to figure this [bleep.]
out.
I need some sun.
Why is everyone crying? I figured I'd be the first one to cry.
These boys are emotional.
There's no need to be crying.
I get you're passionate, but get a box of tissues and suck it up.
Let's go.
I'm gonna throw up.
Second time again on the water.
Oh, my God.
This is nice.
I am so pumped right now that I get to jet ski.
Whoa, whoa.
I like going fast.
You know, I like driving fast.
_ But I-I got to be honest.
I've never been jet skiing before.
Don't worry.
I trust you, Meghan.
Poor Alison, I think she realized How much of a lunatic I am.
Whoo! Whoo! _ Oh, my God, jet skiing was amazing.
Another first again, courtesy of Hell's Kitchen.
Thank you, Chef Ramsay.
Whoo! Let's knock this out.
We got to get this whole thing Microplaned.
Yes, Chef.
Welcome to the wonderful world of cheese.
- Let me try.
- Come on, Josh.
Use those muscles.
Probably have to get 'em deeper in there too.
You got to go way deeper, yo.
- There you go.
- Oh, pound it.
There you go.
Pound it, Josh.
Pound it! Josh, you really get in there, huh? Oh, my God.
Hammer it, yeah.
I never knew how perverted opening a thing of cheese sounded.
- Work it, smoochy! - Get it.
- That's close.
- I'm close.
Everybody push.
Ready? One, two, three.
- Boom.
- Yeah.
Oh, they're so pissed off.
Hey, guys.
- What's up, you guys? - Oh, my God, look at all that cheese.
Jet skis are amazing.
- They're pissed.
- I would be too.
- I want to see you guys kill it tonight.
- Yes, that's what I'm saying.
Not only are the girls gonna lose tonight.
- We're gonna win.
- Yeah.
[bleep.]
, yeah.
Let's go! Let's go! Them bitches are going home tonight.
It's two hours before dinner service - Hustle, guys.
- Let's go, ladies.
and the ladies have returned from a day on the water Oh, aprons, guys.
reinvigorated and ready for battle.
- You good, Monique? - Yup.
So far, so good.
- No mistakes tonight.
- No mistakes, boys.
- No mistakes tonight.
- Yo, we got this.
Ladies, let's go, you speed freaks.
Gentlemen, line up, please.
Let's go.
Listen carefully.
Now that we have four dinner services under our belts, It's obvious that you know each other inside out, right? Yes, Chef.
And sometimes watching you work, I feel like you're afraid to put yourself out there.
That is ending tonight.
Yes, Chef.
I want to see leaders emerge in the kitchen.
- Yes, Chef.
- On your stations.
Set up for service.
Let's go, guys.
Yes, Chef.
- Marino.
- Yes, Chef.
Open Hell's Kitchen, please.
Let's go.
Subito.
It's another fully booked, highly anticipated night in Hell's Kitchen It looks fabulous.
with guests ready to enjoy an exciting dining experience.
_ - Here we go.
- _ Tonight in addition to the regular menu Let's do to the cavatelli.
The rack of lamb.
Chef Ramsay has added a special parmesan fritta appetizer, Which will be served tableside by Alison for the red kitchen and Nick for the blue.
It's a very rustic salad, okay? - Okay.
- Okay? Okay, ladies, we are live.
Four covers, table 50, one salad tableside, One cavatelli, two risotto, start.
Yes, Chef.
It's time for redemption.
I cannot let my team down again.
Two risotto, one cavatelli.
Give me a time, Meghan, please.
- One minute, Chef.
- One minute.
- You guys got those lobster tails? - Yeah.
- Ready to walk? Ready? - No.
You need cream.
You need mascarpone.
You need truffle butter.
I look over, and there's nothing in the [bleep.]
pan.
There's, like, ten ingredients missing, and I'm like, "Are you [bleep.]
kidding me right now?" Here, I got it.
I got it, I got it.
No, you don't got it.
Sarah doesn't look like she really knows shat the [bleep.]
is going on.
- Put mascarpone in there.
- Yeah.
Mascarpone, truffle butter, season it.
- Stir the [bleep.]
out of it.
- Yeah, got it, got it, got it.
Walking lobster tails.
- Right behind you.
- Let's go.
Let me see risotto, guys.
Right now, walking.
- Right behind you.
- Risotto, and then I need a cavatelli.
Two riso.
Followed by one cavatelli.
Go, guys.
Pick it up.
- How long, guys? - Should I go up? Go.
Sarah, I need that now.
With Meghan's help Nicely cooked, Meghan, Sarah.
Sarah's cavatelli Service, please.
has met Chef Ramsay's standards, and the red team is off to a strong start - on appetizers.
- _ Oh, my God.
Let's eat.
Meanwhile Let's go, blue team.
On order.
Three covers, table one, one risotto, two cavatelli.
Yes, Chef.
Josh and Adam are leading the charge on appetizers for the blue team.
You didn't go with truffle butter yet, right, Josh? No, I did truffle butter! You're putting too much butter.
- I didn't put butter in it.
- You put a lot of butter.
Adam's struggling on the risotto.
- He's very confused.
- Risotto's up.
Ready to go whenever you guys are good.
You got to get these hotter.
You got to let this reduce.
Adam, come on, man.
It's simple mistakes.
What's going on? You sleeping? Wake up for me.
Okay, I'm walking, two cavatelli.
Okay, walking garnish, two cavatelli.
You walking? Garnish, two cavatellis.
- Behind.
- Where's the risotto? It's coming right up, Chef.
- Go, go.
This way.
- Yeah.
There you go.
Hey, look at my risotto.
Look.
Just stuck, hey.
- Glue, glue, glue.
- I'll run it back, Chef.
Oh, [bleep.]
.
Adam better tighten the [bleep.]
up.
If you can't cook the risotto, You have no reason being in Hell's Kitchen.
Look at it.
It's like a [bleep.]
clock.
What am I supposed to do, hang it on the wall? No, Chef.
No.
- A risotto clock.
- I'm sorry, Chef.
Absolutely, Chef.
That was me, Chef.
That was me, Chef.
While Adam's sticky risotto has the blue team stuck on their first order of the night - Right behind you.
- Behind! Walking with two lobster tails.
the red team continues to produce excellent appetizers Service, please.
Let's go.
- How is it? - Good.
and are already moving on to entrees.
Table 50, one lamb, two Wellington.
Yes, Chef.
Monique, are you getting everything in the pan? - Yes, I am.
- Good to go? I have absolutely no confidence in Monique.
I hope she can pull it out.
Come on! Keep going! Monique, make sure everything's hot, Everything's seasoned, all right? Heard.
What the [bleep.]
? Like, can you guys have some faith in me? - Mo, let's go! - Here you are, Chef.
Chef, lamb garnish.
Garnish isn't that difficult.
- Chef, Wellington.
- Yep.
All you do is, like, reheating stuff and sauteing some things.
Hey, hey.
Hello.
Just stop.
All of you, come here.
Just taste that.
First table of the night.
Just taste it.
Apart from the temperature being stone-cold, What does that need? Salt, Chef.
- What does that need? - salt.
- I can't hear you.
- Salt, Chef.
- I can't hear you.
- Salt, Chef.
Tell her then.
Add your fennel pollen and salt.
Put a whole tablespoon of bechamel in there.
Heard.
Monique, at this point, you need to know how to cook.
If she [bleep.]
crumbles, we're going to be screwed.
I'm doing it.
I'm doing it.
While Monique tries to solve her spinach crisis Are you going up with the lobster tail? - Yes.
- Very good.
over in the blue kitchen Right here.
Right here.
Lobster plate for the riso.
Adam's refire on the risotto is a success.
- That was good.
- That was great.
and the blue team is now ready for their first entrees.
Two salmon, two chicken, Two Wellington.
Yes, Chef.
Two Wellington.
Throw 'em in! Two salmon.
Be ready on two chicken and two Wellington.
- Start these appetizers now.
- They're in the oven.
I'm super confident on my station.
You know, fish is my thing.
I love fish.
I love cooking it.
I love eating it.
I'ma go ahead and take charge on this [bleep.]
tonight.
Two salmon, two chicken? Come on, Brendan.
Salmon.
Walking to the pass.
Two welly, two chicken, behind.
Hey, come here.
- Yes, Chef.
- Yes, Chef.
That is what I've just been served, that.
It's overdone.
come on, Bret.
You already know.
We can't send up this soggy, overcooked salmon.
Come on, man.
- I don't get it now.
- I [bleep.]
up, Chef.
I got two working right now, Chef.
Come on, quality, quality, quality.
I don't beat around the bush, and if it's I [bleep.]
up, I'ma say, "I [bleep.]
up.
" I'ma own to it.
Come on, we got this.
I'm sorry.
I'm sorry, fellas.
With Bret's soggy salmon killing the blue team's momentum, Over in the red kitchen Monique, you have to get all that done.
- Can you do it? - I'm working 'em right now already.
Monique's struggles on garnish has the ladies' first order of Wellingtons and lamb dying at the pass.
- Let's go, Mo.
- Yes, Chef.
Lamb garnish, two wellies.
Have you tasted your garnish? Yes, Chef.
I've been tasting.
_ It's [bleep.]
raw.
Hey, there's nothing worse than a bitter, raw eggplant, yeah? It's just solid.
Just It's just solid.
My cat can cook better food than Monique.
She is a [bleep.]
show of a nightmare On the garnish station.
- Look.
- Yes, Chef.
"Oh, yes.
Oh, Chef".
Oh, yes! Oh, no! It's 45 minutes into dinner service Lamb garnish, two wellies.
and Monique's poor performance on garnish Has brought the red team to a complete stop.
There's nothing worse than a bitter, raw eggplant, yeah? It's just solid.
Just - It's just solid.
Look.
- Yes, Chef.
"Oh, yes.
Oh, Chef".
Oh, yes! Oh, no! - Is anyone engaging? - Yes, Chef! Drive her then.
Monique is a nightmare coming true This is my space.
Don't touch my space.
So I am taking control of the situation.
Where is that Swiss chard? - Is it hot? - Yes, Chef.
With Meghan seizing control from Monique on garnish Garnish walking, Chef.
Right behind you.
Service, please.
the red kitchen is now able to deliver on entrees.
- This is good.
Yeah - Good? - Meanwhile - On order, two covers, table ten.
- Two chicken, two lamb.
- Yes, Chef.
the men are moving on to their ticket.
Two chicken right in there.
Two lamb.
I'm working the meat station by myself.
I've got a lot to prove.
Four minutes.
Lamb's going in the oven.
I struggled on meat last time.
I'm accepting the challenge.
I want to nail it.
Two chicken.
Right here, Chef.
Where's the lamb? - Come on, please.
Brendan! - Yes, Chef.
Go.
- Sorry, Chef.
- Oh, my God.
It's two lamb! This is getting worse.
- I'll be right back.
- Brendan.
- Two chicken, two lamb.
- Yes, Chef! Brendan sucks.
He's scared of the line, and, you know, he can't burn.
He can't burn at all.
You're over.
You're over.
You're over on that.
What do you mean, you're over? One of the lambs is overcooked.
Start again.
It's embarrassing.
I'm trying my [bleep.]
damnedest to, like, fight back and just get it done fast, and now I'm starting from scratch.
Come on, please.
Brendan! Don't lose it.
Come on, don't lose it.
With Brendan looking more than a little lost on the lamb, back in the red kitchen Okay, ladies, let's go.
Four covers, table 41, two salmon, two chicken.
Yes, Chef.
the ladies continue to cook both appetizers and entrees.
Guys, how long on two salmon? They're down.
They just hit the pan.
Five to six.
I'm saying six to be safe.
and right now, the pressure is on Christine to deliver on the first salmon orders of the night.
- Christine.
- Yes, Chef.
Don't baste the salmon.
Just cook it skin side down.
I'm walking with two chickens right now.
- Christine.
- Yes, ready? Walking now, Chef.
Walking now.
- Here, Chef.
- Right here, Chef.
Oh, my God.
Wait, wait.
Wait.
- All of you - Yes, Chef.
Get your asses over here.
[bleep.]
.
Chef, what's wrong? Undercooked rice.
But here's the insult.
I got raw salmon as well.
It's [bleep.]
raw.
It's not even pink.
Hey, hey, all of you, come here.
Come here.
Come here.
Like, seriously? Oh, my God.
I can't believe I What is going on? That risotto was disgusting.
Those salmon were raw.
- Who cooked that salmon, first off? - I cooked the salmon, Chef.
I lost train of my own thoughts, and I should've just focused.
I swear to God, the next mistake, You're out of here.
- Yes, Chef.
Yes, Chef.
- Together now.
We can do this.
Let's complete dinner service, guys, come on.
While the ladies attempt to regroup and right the ship Six minutes, yeah? Five minutes? Lamb, chicken.
I got five minutes.
- over in the blue kitchen - Pretty rare, right? so turn it.
Turn it.
Turn it, yeah.
Back in.
Brendan is struggling to deliver on his refired meats.
Chickens are good or what? Yeah, the chickens are good.
Please come on with the lamb.
Lamb, lamb, lamb, lamb, lamb.
- How long? - Five minutes, Chef.
What? I just have to put it out right, Chef.
I'm sorry.
Lamb takes 15 minutes start to finish, So we're just [bleep.]
waiting.
We're waiting and waiting.
How long on the lamb? Well, this [bleep.]
lamb's still not cooked.
- It's still not cooked.
- Come on.
[bleep.]
.
How long, two chicken, two lamb? - How long, Brendan? - Two minutes, Chef.
Still two minutes? No.
_ A minute? Brendan.
- Garnish, Milly, to the window.
- Yes, Chef.
Milly, I need you to wait another minute.
I'm sorry.
The lamb is just - It's not cooked enough.
- So then don't tell us two minutes.
Tell us four minutes.
Don't lie to us.
Don't lie to Chef.
- Brendan.
- Yes, Chef.
You shut down the kitchen.
Now we look like [bleep.]
idiots.
I asked for one of you, two of you, three of you To start showing some leadership qualities.
No one's stepping up! Wake up! Yes, Chef.
With Brendan under the gun to deliver on his long overdue lamb and chicken See the little guy in the back? He's the one that's getting yelled at every time.
over in the red kitchen - Around, around, around.
- Moving, moving, moving, moving.
Chef Ramsay is waiting for Two salmon, two chicken.
- Yes, Chef.
- Heard, Chef.
Anything? Guys, come on.
Don't give up.
Christine, don't give up.
- We're not giving up.
- We're not giving up.
I'm walking chicken to the pass.
How long on two salmon? - Walking now, Chef, walking.
- Walking now, Chef.
Two salmon, Chef.
Hey, all of you.
Let me show you what's the matter.
That's the two salmon.
I got more color on the bottom Than I have on top.
And there, it's just soggy.
I just touched that.
Touch the skin.
I'm done.
Get out.
Get out! Get out! Get out! It's an hour and a half into dinner service, and Christine and Michelle's failed refire on the salmon I'm done.
Get out.
Get out.
has gotten the red team booted out of the kitchen for the third service in a row.
This really sucks.
fish and garnish, fish and garnish.
Meanwhile, back in the blue kitchen Come on, let's get those lamb and those chickens, yeah? Walking lambs.
Brendan has finally delivered his refired entrees.
Come on, finish strong! Come on, you.
Walking chickens, behind you.
Service, please.
We got to finish this last ticket.
Left, to your left on halibut.
Service, please.
Definitely worth the wait.
Yeah, it was really great.
I loved everything.
- Hey, blue team.
- Yes, Chef.
Shut down.
Dinner service is done.
It wasn't pretty, but we got through it.
Fish it's not difficult.
Guys.
You can sit down, 'cause you're not going anywhere.
Chef doesn't even want to see you guys.
You just sit here and think of two people That need to go up for elimination.
What's the demise of tonight's service? Between fish and garnish, Sarah with the risotto, it's a number of factors, and a number of people need to go up tonight.
If there are two people on a station One is strong and one is a disaster I would assume that the person that is stronger takes lead and takes charge.
But at the beginning of the night, Christine said that she felt comfortable doing the searing, so she decided to do the searing tonight, so I trusted her.
I will say one thing.
Sarah, you dodged a [bleep.]
bullet tonight.
If Meghan wasn't on that station with you, It would've went down, I'm just saying.
Meghan is like a caregiver over here, Babysat the whole damn time.
If people have to be babysitting somebody else on their station, It's becoming a detriment to our team.
We need strong individuals to run a station, because at the end of the day, you're gonna be there by yourself.
I had a [bleep.]
service, obviously, but I truly believe I'm a better chef than Monique and Christine.
Honestly, fish station [bleep.]
tonight, and Christine needs to go the [bleep.]
up 'cause she needs a [bleep.]
reality check, 'cause she's the weakest chef here.
But, Monique, I cannot work with someone that doesn't know how to cook half of the [bleep.]
that's on the menu, and if I know for a fact that you have no help, it's a fact that you're gonna tank.
There's only so much you can help someone.
There's only so far that you can hold their hand.
If we can't have people on our team that we can rely on, then you need to go.
At the end of the day, we need to put up the weakest members of the team.
What a night.
Meghan, red team's first nominee and why.
We nominated Monique.
We feel that she's put up a wall, and she's the weakest link.
Second nominee and why.
Um After another dismal dinner service, the red team was ejected from the kitchen and was told to nominate two chefs for elimination.
Their first choice was Monique.
Second nominee and why.
Um Sarah, Chef.
She was using the wrong ingredients.
She just flustered, and she turned off.
Monique, Sarah, step forward, please.
Monique, explain this wall.
What are they talking about? I don't know, Chef I don't know what they want from me.
They say one thing.
I do it, I'm still wrong.
Tonight, we got kicked out of dinner service because fish station couldn't cook [bleep.]
salmon, But I'm up on the chopping block.
that makes no sense at all.
Okay.
Sarah.
You cook like you've given up.
You've lost that sparkle, and I don't know if there's any way you can come back.
Monique, ten seconds, Why do you think you should stay in Hell's Kitchen? I deserve to be here.
I'm not no [bleep.]
wish-wash the weakest link [bleep.]
.
I don't want to hear that anymore.
I'm tired of [bleep.]
hearing that.
I'm not the weakest link, and I'm here to [bleep.]
learn.
That's what I'm here to do, to learn from you.
Sarah.
Chef, I'm just asking, please allow me to continue.
I promise I will not let you down.
I will continue to fight, and I will learn from my mistakes, and I know I'm not the weakest link on this team, Chef.
The person leaving Hell's Kitchen is Monique.
Give me your jacket.
I'm not feeling it, the red team aren't feeling it, and unfortunately, you're not getting any better.
- Yes, Chef.
- Give me your jacket.
- Here you go.
- Good night.
Good night.
Clearly these bitches didn't like me since day one.
I wouldn't do anything different, because I'm not gonna change who I am to make these bitches happy.
We're not here to like each other.
We're here to bang out dinner service and get [bleep.]
done.
There's no way I'm the worst cook here.
Like, are you serious? It's so [bleep.]
stupid That I'm standing here right now.
I am so mystified.
With the weakest chefs leaving, the team should be getting stronger.
I need to start seeing leaders emerge.
Get out of here.
Thank God Monique went home tonight.
But now we have no excuse.
I expect everyone to step up.
You got to stand on your own two feet.
Let's get it together, guys.
It's like we limped over the finish line.
I'm not playing no more.
If you screw up, Milly gonna say it quick, and he ain't gonna hold no punches.
I am one hell of a chef, but I have to step up, and I have to pull it out.
This is serious.
This is game time.
Monique acted like she was the victim, but the real victim was anyone who had to eat her food tonight.
next time on Hell's Kitchen How long out on the scallops? I already told you.
One minute.
the gloves come off If I hear him say risotto one more time, I'm gonna cut my own [bleep.]
.
and politeness goes out the window That pan is [bleep.]
cold.
That looks like [bleep.]
.
Watch the [bleep.]
salt.
when one chef's patience finally runs out.
I'm about to nominate myself, so I can go the [bleep.]
home, So I can stop being embarrassed.
will she leave the competition for good? I'm [bleep.]
sick of this [bleep.]
.
- I can't do this anymore, guys.
- Good-bye.
And you won't believe what happens Get it together! when one chef's anger Y'all can't cook to save y'all's life.
rages out of control.
Every time I say something to you, you second-guess me.
What the [bleep.]
, man? All next time You second guess me, and you can't even burn.
on an explosive episode You got me twisted, dog.
You trippin'.
of Hell's Kitchen.