Hell's Kitchen (2005) s14e07 Episode Script
12 Chefs Compete
Previously on Hell's Kitchen, when a gang of firemen roared into town on a charity motorcycle ride These guys look starved.
The chefs knew they had to rely on their teamwork I know we want to be quick, but let's be perfect too.
As they began a race to see which kitchen could feed their bikers first.
We've lost four challenges in a row.
There's nothing I won't do to win right now.
Josh's frantic pace got the blue kitchen off to a sputtering start.
Six chicken! Six steak all day! Stop talking! Pour the drinks! But Milly managed to steady the team.
We're gonna go three more chicken, three steaks.
In the red kitchen, T's raw chicken This chicken is raw.
[Bleep.]
.
Where's our food? And Sarah's scattered brain Ketchup.
Ketchup.
Ketchup is right there, Sarah.
Sunk the red team.
Gentlemen, well done, finally.
Hell, yeah.
Blue team, baby.
The loss This is, like, beyond embarrassing.
Was too much for Meghan to take.
I'm about to, like, [bleep.]
nominate myself, so I can go the [bleep.]
home, so I can stop being embarrassed.
At dinner service Two salmon.
Two Wellington.
A determined Meghan took control of Sarah Put it over there, because that's where the [bleep.]
heat is.
Watch the [bleep.]
salt.
Yes, ma'am.
And the rest of the red kitchen Alison, when you need to go, you let me know.
Got you.
It's like she's the boss and, like, we're her minions.
Leading the women to a successful dinner service.
Red team, perfectly cooked meat, perfectly cooked fish.
Finishing service is like good sex.
We definitely [bleep.]
needed it.
I needed it.
Unfortunately for the blue team Overcooked.
Neither Nick Come on! Yes, Chef.
Nor Brendan could handle the fish station It's raw.
That salmon was so raw, it was still swimming.
And were ejected from the kitchen.
You and you, [bleep.]
off.
The loss had Milly fuming at Brendan Every time I say something to you, you second-guess me? And you can't even burn? What the [bleep.]
, man? Leading the men to nominate Brendan.
And Our second nominee is Nick, Chef.
Chef Ramsay eliminated Brendan.
Ending his chance of becoming Head Chef at Caesars Atlantic City.
Aw.
And now the continuation of Hell's Kitchen.
Now get out of here.
Ladies, good night.
Well done.
Josh.
Yes, Chef.
Holy [bleep.]
.
What in the [bleep.]
happened tonight? Dropped the ball, Chef.
There's no excuses, Chef.
I have to bounce back.
Here's the thing: It is not a sign of weakness to ask for help.
Yes, Chef.
Open up.
Get a grip.
Thank you, Chef.
Chef Ramsay wants me to bounce back.
He wants my best.
There's no way I'm gonna let him down again.
I can't.
You promised him.
Don't you lie to Chef Ramsay.
He promised him.
I am hungry.
Where is Josh? This is yours.
This is yours.
At home, people would think I'm a psycho, but ah, I talk to myself.
_ You know, I just tell myself that I got it.
You promised.
Now's the time where I have to unleash the beast.
Let's go.
Josh wasn't gonna eat tonight? What is going on? I don't know.
Josh is a monster.
I'm worried about him, like, seriously.
I've got this.
This is yours.
You're still here.
Let's go.
Good talk.
Both teams start the new day fresh Okay, guys, come on.
Hustle, hustle.
Knowing it is critical to make the most of every opportunity to impress Chef Ramsay.
Good morning.
Good morning, Chef.
I've been very fortunate to travel extensively across the world, and every time I go somewhere new, I'm always picking up new ideas.
One of the places that I really enjoyed visiting is a country that's been at the forefront of philosophy, art, architecture, and even cuisine.
The country that I'm talking about is Greece.
Whoo! I love Greek dancers.
Every year growing up we would always go to the Greek festival.
Opa! So fun.
I wanted to go out and join 'em.
Look at their shoes.
Work it.
Not really my style.
You know, I'll leave my shoulder-to-shoulder dancing at bar mitzvahs when I'm doing the hora with my family.
Opa! Yeah, I'm not into that Greek dancing.
If there would have been some Miami booty shaking music, maybe that would have been a different story.
Opa! Weren't they brilliant? Great job.
All right, Milly.
Your turn.
I'll pass, Chef.
Now for today's challenge, I want to see how creative you can be with Greek food.
Yes, Chef.
I've never been to Greece.
I've never eaten Greek food.
It's just all new to me, so Each of you will be assigned a stunning protein typical in Greek cuisine.
As you can see, there are six domes in front of you.
I'd like one member from the red team and one member from the blue team to stand behind each of the six domes.
The person that you'll be standing alongside from the opposite team is the person that you'll be doing battle with in this challenge.
- Got it? - Yes, Chef.
Go to a dome.
Now.
Meghan is the best person on the red team.
We've been going head-to-head since the first signature dish.
- Dish is stunning.
- Thank you.
- Definitely a five for five.
Good job.
- Thank you.
Congratulations.
Meghan, good job.
Thank you, Chef.
Great job.
If I want to be the best, I'll go against the best, so here we go once again.
So let's get this right.
Joshua and Alison, pair number one.
Lift your dome.
Pssh.
Wow.
- Nice.
- Awesome.
You have a stunning lamb.
Michelle and Bret, off you go.
- You ready? - Go ahead.
- Prawns.
- Wow.
Hell, yeah, prawns.
You know, I got this [bleep.]
.
There ain't no way Michelle gonna out-cook me on this dish.
Milly, Meghan.
- Squid.
- Delicious squid.
Nice.
After seeing the squid, I kind of got spooked a little bit, because I've never seen it before.
T and Randy.
Now what the hell are we gonna get.
Chicken.
Thank God.
I'm glad I didn't get squid.
Whew.
Sarah and Nick.
- Swordfish.
- Swordfish, Chef.
Adam and Christine.
- Ooh, pork.
- All right.
Good.
Now, there's a Greek tradition of smashing plates called kefi, and today you'll be smashing plates in the dining room to get your ingredients.
Okay.
Smash plates? With these crazy [bleep.]
? Andi and James, please.
Okay.
Let me show you how it's done.
Plate.
Oh, this is gonna be fun.
We're really doing this? Now, my ingredient is Delicious Greek olives.
You'll run it to your team's board, and then you'll place that next to your protein.
Are we ready? Yes, Chef.
Your seven minutes starts now.
Let's go.
Let's go, Josh.
Let's go, Josh.
Ah! Oh, damn.
That sucks.
Oranges, are you kidding me? What am I gonna do with orange and lamb? Doesn't sound Greek at all.
- Time's going fast.
- Go, Sarah! Oh, my God.
She's scary.
Wow.
Sweet potatoes.
Come on, Bret.
Cream feta.
When I got feta cheese, I was stoked.
I knew right away what I was going to.
- Let's go, Bret.
- There you go, Bret.
Go, Michelle! Come on, Michelle.
- Quickly.
- Okay.
Harder, Michelle! Harder! Harder, Michelle! Come on, Michelle! - I got it.
I got it.
- It won't bite you.
- Kiwi.
- Kiwi.
- Let's go! Let's go! - Come on, Randy! Couscous.
Couscous.
Go, Alison! Get it, get it, get it.
Run, run, run, run, run, run! Olives, nice.
Pistachios.
Let's go.
- Go, Michelle, go! - I'm going.
I'm going.
As I was grabbing these plates and smashing them Eggplant! I had no idea what the [bleep.]
I was gonna do, because nothing went together at all.
I don't want any of mine.
Go, Nick.
I'm not even looking at what the ingredients are.
I'm just smashing plates.
I'm going up.
I'm going up.
I feel like the hulk.
Josh smash! - Come on, T.
- Watermelon.
Come on! Five, four Parsnips.
- Three two, - Turnips! one.
Time out.
Whoo! Nice job, girls.
Man, you guys made a mess.
Red team, blue team, you've got 40 minutes to create a stunning Greek dish.
Your 40 minutes starts now.
Let's go.
In this challenge, the chefs have just 40 minutes to use the protein they've randomly selected to create a delicious dish inspired by Greek cuisine.
Where's my squash? Double cream.
While the chefs may use only the ingredients they put on their board Determine which ingredients suits your dish.
Yes, Chef.
They do not have to use all of them.
Randy, what do you got going on? I'm trying to figure it out.
I just try to put stuff together how I would want it.
I didn't necessarily know how the Greeks would want it.
I just put it how Randy would've wanted it.
Dude, you are out of control, Randy.
I mean, I can't work next to him he's a mess.
Just under 25 minutes to go, yes? Yes, Chef.
Hello, guys.
I got some really weird ingredients.
Like, I got eggplant, frisée, kiwi Kiwis are making my hands itchy.
I really don't think eggplant goes well with prawns, so I'm definitely dropping the eggplant, of course.
Some nice kiwi.
Last ten minutes, guys.
Ten minutes? - That's right.
- Thank you, Chef.
So far, so good.
I mean, I'm getting everything together.
Lamb's in.
I'm running out of time, but I think I can pull this one off.
How's everybody feeling, yo? Good.
How you doing, Josh? Just pouring out my heart and soul, that's all.
Start plating.
Come on, Josh.
[Bleep.]
.
My lamb is just about to be finished, and I think have a minute left.
Damn, I need a minute to let my meat rest.
I don't think it's done.
If my meat doesn't rest, it's gonna bleed out all over my plate.
Come on, guys.
Let's go.
Five, four Come on, come on, come on.
- Three - Sexy plate.
Two, one.
[Bleep.]
.
And serve, guys.
Well done.
Now, I will not be judging your dishes alone.
I'm inviting a very special guest.
He just literally arrived from New York City last night.
Michelin star chef and owner of the restaurant Kefi, which serves some of the most delicious Greek food, please welcome Michael Psilakis.
- Good to see you.
- Good to see you.
Oh, my gosh.
Michelin star chef Michael Psilakis, best of the best when it comes to Greek food, kind of humbled me just a little bit.
Let's start off with the battle of the lamb, please.
- Let's go.
- Come on, Alison! The chefs will be judged by both Chef Ramsay and Chef Psilakis.
They will each award a score from one to five, with five being excellent.
The chefs will be scored on the creativity and the authenticity of their Greek dishes.
Chef, I have a tahini-marinated lamb and a filling of Greek yogurt.
Visually it's got impact.
It does, but it's just a tad overcooked to me.
What a shame.
If you had to score that out of five, what would you give it? I'm gonna say three.
Yes, Chef.
Thank you.
I'm gonna give it a three, yeah.
Middle of the road.
What a shame.
Josh, please.
So I have a seared lamb, with a tricolored couscous, candied orange, and apple.
What is the liquid? That is blood, Chef.
A pool of blood? God's sake.
It's the first round of the Greek cuisine challenge, and guest judge Michael Psilakis has a question for Josh.
What is the liquid? That is blood, Chef.
Hell, no.
Looked like a, you know, lamb blood soup.
- Was that done on purpose? - No, Chef, it was not.
I mean, the lamb hasn't rested properly.
- It looks like a dog's chewed it.
- It's a mess.
I wouldn't serve this dish.
This is a one.
A one.
One as well.
I'm in a slump right now.
It's, ah, two not great performances in a row.
Six to two.
I'm just gonna have to step it up if I want to stay here.
Ah, next up, prawns, please.
Give me some delight.
With the men already trailing by four points, Bret hopes to bring his team back with his Greek-style grilled prawns.
To be honest with you, it's a wonderful dish.
Thank you.
Cooked beautifully.
- I'm gonna say four.
- Thank you.
I agree.
Well done.
Eight out of ten.
Ah, Michelle.
And now Michelle hopes that her unusual combination of ingredients will come together to wow the judges.
Something really weird about frisée and cream.
I mean, this is it's just not Greek.
Have you ever seen a kiwi in Greece before? - No, Chef.
- Didn't think so.
No.
- Ah, Chef? - That's a one for sure.
A one.
I'm gonna give it a two.
Thank you.
Kiwi and frisée.
Your plan was doomed from the start, Michelle.
Bret, great job there.
Blue team pulled it back, ten to nine.
Sexy.
Our team is now back in the game.
With the women trailing by one point Battle of the squid.
Meghan presents her squid with a walnut puree.
This is really Greek food on a different level.
- Thank you.
- Yeah, it's fragrant.
That's a solid four.
I'm gonna give it a five.
- Thank you, Chef.
- Wow.
Great job.
But Milly hopes his squid with sweet potato will be the one that finally defeats Meghan.
It just misses.
- I'm gonna say three.
- Yeah, I'm gonna join you.
Three.
Ah, Meghan, great job.
Again I keep losing to Meghan.
Meghan, you better watch out.
If we get another chance, I'm coming right for you.
Next up, battle of the chicken.
Let's go.
Next up, it's T and Randy.
T has prepared kale-stuffed chicken served on a sweet potato hash.
It's stuffed nicely.
This is really well executed.
Score, Chef.
How would you I'm gonna say this is a solid four.
- Nice.
- Four.
Thank you.
Three.
Three out of five.
Good job.
For his first ever Greek dish, Randy has made pan-seared chicken with eggplant and new potatoes.
I am a little nervous.
Don't spit it out.
Don't spit it out, please.
Um I don't think it can get any more Greek than this on a plate.
- I just keep tasting home.
- Wow.
That's what I keep tasting.
Delicious.
Chef, score? - That's a five.
- Thank you, Chef.
- Five.
- Yes! Yeah, Randy.
Yeah.
Thank you, Chef.
That means a lot.
Whoo! Nice job.
Who is this guy? Country bumpkin-ass Randy killing it.
That's what the [bleep.]
I'm talking about.
It's now 26 to the men, 25 to the ladies.
With the men back on top Let's go.
Battle of the pork.
Christine offers up a pork kebab with grapes and fig sauce It's almost like my mother made this.
Delicious.
Impressing both judges.
I'm gonna say four.
Four as well.
- Great job.
- Thank you, Chef.
Good job, Christine.
Adam's seared pork with basmati rice I think that's one of the best dishes you've cooked so far - in this competition.
- Thank you so much.
Also impresses - I got to give you a five, man.
- Yes! Thank you, Chef.
- Five.
- Yes.
Great job.
Thank you, Chef.
Really a great job.
- Ah, two very good dishes.
Well done.
- Thank you, Chefs.
Good job, Adam.
Helping the men to maintain their lead going into the final round.
Last one.
Come on, Nick! Now it all comes down to Nick, Sarah, and their Greek take on swordfish.
It's all up to me at this point.
If I lose this, I would let my team down so much.
It's a lot of pressure.
Sarah, describe your dish.
Um, it has Romano and garbanzo beans with feta and capers.
It really looks beautiful, but the swordfish I think really is under-seasoned.
I was expecting more.
Okay.
I'm gonna say three here.
_ Visually I-I like that level of finesse, um - Four.
- Thanks, Chef.
Four out of five.
Good.
Nick.
We're only down by four.
Nick's the last one to go.
He's got to pull this one out for us.
I have a grilled swordfish that I marinated in fresh oregano, olive oil, salt, pepper, and garlic.
This immediately brings me to home, but it truthfully, unfortunately, is just way over.
[Bleep.]
.
My heart dropped to my scrotum.
We're not losing this [bleep.]
challenge.
Ah, I'll give it a two, because it's not catastrophic, but it's not good.
Tough decision.
I'm sweating in places I shouldn't be sweating.
We can't lose this competition.
Um I'm gonna say three.
Yes! We nailed it as a team.
We're getting up out this [bleep.]
house.
All of you join me in thanking this amazing chef, for coming all the way from New York.
- Safe trip back.
- Good luck, guys.
Thank you so much, Chef.
Blue team, you got the most amazing opportunity to blow off some steam Whilst burning rubber as you race head-to-head at a high-performance Go-kart racing track.
Why is Bret so weird? I don't know what he's doing.
You're gonna be pulling in some serious Gs.
Hosting your high-octane afternoon will be the beautiful Miss California.
Oh, nice! Have fun, but get out of here.
- Well done.
- Thank you, Chef.
Good job.
Whoo! Whoo! Ladies, you are all in for a wretched day.
So, ah, carefully lift up all these broken plates.
Watch your fingers, please.
We need them tonight.
Yes, Chef.
After that, clean up both kitchens ahead of tonight's service.
That's right.
We're open for dinner tonight.
Off you go.
Man, that blows.
Let's do it, boys.
Gentlemen, start your engines.
I'm gonna smoke these guys, or at least, you know, bump 'em trying.
Get set.
Go.
Good-bye, Bret.
Good-bye, Nick.
See you, Milly.
I feel like I'm gonna win because of Miss California.
Hey, what's up? - Watch out, man.
- Whoo.
Oh, man.
Thanks, Miss California, for distracting Josh.
Finally Randy is getting a chance to win.
Congratulations, Randy.
You won.
- Thank you.
- First place.
Randy.
Randy.
Yeah.
I guess if it was bumper cars I would have got first place.
We need a vacuum for the small shards.
_ It's right there.
Where are the outlets? Do we know where the outlets? Outlets? Where are the outlets? Do we know? Just look.
I mean, figure it out.
"Guys, where's the outlet? Where's the outlet?" Guys, seriously.
Where are the outlets? I mean, my guess is just as good as yours.
We're not [bleep.]
hiding them from you.
"I can't find the outlet.
Why didn't you guys know where the outlet is?" We [bleep.]
don't know either! [Bleep.]
open your [bleep.]
eyes and look for it, Sarah.
Anybody know where the outlets are? Why won't somebody help me find the [bleep.]
outlet? Here.
Here's an outlet.
Oh, my God.
Right here.
Hello.
I saw it.
- Do we have an extension? - Oh, my God.
- Holy [bleep.]
.
- Anybody? _ After a high-octane day at the race track Randy, how you feeling, brother? Another mvp performance in you tonight? - Yep, let's rock it, man.
- Hell, yeah.
The men are fired up for dinner service - We good? - Hell, yeah.
Feeling pumped.
How about you? Oh, yeah.
- Love it.
- Rock out.
While the women are determined to bounce back from a tough challenge loss.
- Ah, Milly.
- Yes, Chef.
Two seconds.
I don't know what's gonna happen right now.
You get called to the pantry.
You know what's coming: A bunch of disappointment.
I don't want you getting yourself down.
When you lose a challenge, you have to bounce back.
- You understand? - Yes.
I don't know why, but you seem a little bit hesitant.
You okay? Um What's on your mind? It's just minutes before Hell's Kitchen is set to open.
- Ah, Milly.
- Yes, Chef.
Two seconds.
But Chef Ramsay has sensed that something is wrong with Milly.
I don't want you getting yourself down.
When you lose a challenge, you have to bounce back.
- Do you understand? - Yes.
I don't know why, but you seem a little bit hesitant.
You okay? Um What's on your mind? I just need so much more experience.
That's it.
You underestimate yourself.
- You can cook.
- Yes, Chef.
You've put out some bloody good food.
Yes, Chef.
And you're a fast learner.
- Believe in it a little bit.
- Yes, Chef.
I don't know why, but it's starting to disappear.
I need to see it back.
I've got to forget what happened before, and I got to focus more on what's going on now.
- Got it? - Yes.
- Good.
Let's go.
- Thank you.
Chef Ramsay is expecting a lot out of me.
I can't let him down.
You know, I can't let myself down.
So, you know, it's go time.
Let's go.
- Marino.
- Yes, Chef? - Open Hell's Kitchen, please.
- Subito.
As Hell's Kitchen fills with customers expecting a world-class dining experience I'll get the scallops.
Every chef in the kitchen is feeling the pressure to perform.
Here we go, ladies.
Four covers, table 50, one special appetizer tableside, two risotto, start the risotto, one Greek salad.
Yes, Chef.
Tonight, in addition to the regular menu, Chef Ramsay has added a special seared octopus appetizer to be served tableside by Josh for the blue team and Michelle Hi, ladies.
For the red team.
Let's go.
Four covers, table one, yes? One special app tableside, one risotto, two scallops.
- Yes, Chef.
- Let's go, guys, yes? Come on, fellas.
Come on, fellas.
Three minutes on the two scallops.
- How long, Nick? - Three minutes.
Three minutes, Adam.
I think right now the blue team is unstoppable.
We won today's challenge, and we're gonna have a really good dinner service.
The red team is in trouble.
Right behind you, Chef.
Hot, hot.
Thank you.
Very nice, that risotto.
Service, please.
- Scallops.
- Okay.
Scallops.
Good.
Let's go.
We're on a roll.
Let's go.
Whoo-hoo! Thank you.
Let's go.
- Thank you so much.
- My pleasure.
Enjoy.
Thank you so much.
Walk lobster tail? - Yes, walking with lobster tail right now.
- Okay.
Go, please.
Go, go, go, go.
The blue team led by Nick on the appetizer station is off to an impressive start.
Keep it going, Nick, yeah? Keep it going.
Yes, Chef.
Meanwhile, in the red kitchen How long, T? T on appetizers Chef, up in 30 seconds, Chef.
Is doing her best to get the women off to a strong start as well.
Right behind you, Chef.
Very nice, that risotto.
Yes, Chef.
- Lobster, please! - Yes, Chef.
Lobsters! All of you, come here.
Now, all of you.
That's you as well, Sarah.
Just touch it.
It's just ice-cold.
Ice-cold.
Ice-cold lobster.
- I mean, come on, Alison! - Yes, Chef.
Sorry, Chef.
First ticket.
This is not happening.
- Alison.
- Yes, Chef.
- This is the first table.
- Yes, Chef.
They're not warm.
They're ice-cold.
Yes, Chef.
How could I send out a piece of cold lobster for the risotto? That was just stupid.
Lobsters? Lobster, Chef.
Alison.
- Ah, ladies.
- Yes, Chef.
Look at the color of my lobster.
And it's just-just smell that.
This is amateur.
Amateur cooking.
And they taste like they've been fried in butter.
What have you done? Stay there.
Oh, no, no.
No, no, no.
Oh, my God.
Oh, [bleep.]
.
[Bleep.]
.
You've burned the butter.
Look at the lobster.
You burned the butter.
I saw the butter.
I knew it was burned.
That's a stupid mistake.
Like, I should have just redid the butter and keep it moving.
Give me a couple more minutes.
The red team, [bleep.]
me.
Al, do you need my help? - I'm good.
- You're good? All right.
First the lobster was cold, and now burned butter.
That's some [bleep.]
that Alison knows better.
Alison, let's go! Yes, right behind you.
Alison, come on.
When you see somebody that is weaker, you push them.
Come on.
I'm just gonna take charge.
Obviously my team needs me to be a leader, so I'm gonna be a leader.
Service, please.
So good.
Worth the wait.
It's just over 30 minutes into dinner service, and thanks to Nick and Bret on appetizers Let me know when those Wellington are out, please, yes? Yes, Chef.
I have two out.
The men have moved on to their first entrees of the night.
Hey, walking Wellington garnish.
Two Wellington.
Just like liquid.
Just like liquid [bleep.]
mash.
- Yeah.
- I'm not gonna have it, James.
- Three minutes? - Hey, hey.
- Three min - No, no, just stop.
I've got, like, a liquid mash now.
Look at it when it's on the plate.
I know sauces that are thicker than that.
That's soup, Chef.
That is soup.
Come here, you.
Come here.
Come here.
Come here.
Hurry up.
I need Wellington garnish in the window right now.
On the dot.
Right now.
- What's going on? - I didn't make the mash.
- Who made the mash? - I don't know.
So who put the cream in there? I don't know, Chef.
So you got no idea.
I did not I need to know who put the cream in there.
- I don't know, Chef.
- You don't know.
I don't know.
What about asking your [bleep.]
team, then? Communicating with them? I agree.
They were like soup.
You've gotta [bleep.]
you've gotta talk a little bit, yes? Yes, Chef.
Okay, I'm back.
I got - Hey-hey, blue team? - Yes, Chef.
Who put the cream in the mashed potatoes? The truth? Who put the cream in the mash? Who put the [bleep.]
cream in the mashed potatoes? Did you put the cream - in the mashed potatoes? - I didn't.
In the little pot.
You didn't do it? Who put the cream in the mash? I didn't put the cream in the mash.
Who put the cream in the mash? It's an easy question.
What the [bleep.]
is going on here? It's 45 minutes into dinner service, and a pot of runny mashed potatoes has brought the blue kitchen to a standstill.
And Chef Ramsay wants answers.
Who put the cream in the mashed potatoes? The truth.
Who put the cream in the mash? I didn't put the cream in the mash.
Who put the cream in the mash? It's an easy question.
What the [bleep.]
is going on here? Okay, I'm ready for garnish.
Obviously Randy put cream in the mashed potatoes.
He's just got to step up, 'cause there ain't no ghosts in Hell's Kitchen.
I don't care who put the [bleep.]
cream in.
I just don't want it.
Yes, Chef.
While the blue team is busy sinking in a creamy mashed potato controversy I'm gonna want garnish in one minute! The red team has been steadily sending appetizers out to their diners.
I'd say that the risotto was my favorite so far.
One branzino, one lamb, yes? Yes, Chef.
Up now.
And now Christine is bringing her garnish to the pass for the red team's first entrees.
- Come on.
Come on.
- Yes, Chef.
Yes, Chef.
[Bleep.]
hell.
Unreal.
Hey.
You, you, you, you.
Come here.
I've got burn stuck to the bottom of the pan.
[Bleep.]
burned.
But just taste that.
You need to taste that mush.
It's like baby food.
It's mush.
What are you doing, Christine? Sorry, Chef.
Garnish should literally take two minutes to the pass.
- Eggplant! - Coming now, Chef.
You're basically a human microwave.
You're reheating food that's already cooked.
I've got raw eggplant.
Bitter, undercooked, and solid.
That's raw.
That's raw.
Sorry, Chef.
Put 'em on the grill.
Put 'em on the grill.
While Meghan takes control from Christine on the garnish station You're staring at the wall.
Work it.
Back in the blue kitchen - Randy! - Yes, Chef.
That's better.
Randy's potatoes are now up to Chef Ramsay's standards, and the blue team is pushing entrees out of the kitchen once again.
On order, four covers, table 12.
Entree, two branzino, two Wellington.
Yes, Chef.
Let's go.
Walking garnish, one minute.
Ah! I was moving too fast, you know, and I didn't recognize what end of the Wellington was closed.
You're supposed to cut it on the closed part of the pastries.
We good, Milly? Can I walk garnish? For Wellingtons, yes.
Okay, I'm walking garnish right now.
Very good.
[Bleep.]
.
Ah, [bleep.]
hell.
[Bleep.]
.
I just I give up.
I [bleep.]
give come over here.
Yeah, that's you, Milly.
Come here! Coming, Chef.
What is wrong with that? It's cut the wrong way.
Cut the wrong way.
It's a very noticeable mistake.
Milly's usually on point with that kind of stuff.
I know Milly's better than that, so what the [bleep.]
is going on? That's just embarrassing.
I got two wedges like doorsteps.
We are making such basic errors tonight, and I don't understand why.
And you know the issues.
Yes, Chef.
I didn't that I was going to get it sent back just for it being cut wrong.
I have one more sitting right here, and I'll be ready to go.
I got another Wellington.
- Hurry up! - Yes.
Yes, Chef.
As Milly rushes to cut another Wellington, hopefully this time the right way, back in the red kitchen, Meghan Stir it.
Make it hot.
Put a little bit of stock in there, please.
Continues to drive Christine on garnish, and entrees are making their way out of the kitchen.
Entree, one lamb, two Wellington, yes? Yes, Chef.
Now Chef Ramsay turns his attention to Sarah on the meat station.
Coming now, Chef! Coming now! - Wellington and lamb.
- One second.
That's just undercooked.
Yeah, four, five minutes off.
Lamb's overcooked.
Just just stop! Come here! So does anyone know w Meghan, please.
Hot pan.
Hot pan.
Does any please.
[Bleep.]
off in the dining room, you.
Yes, Chef.
The Wellington are undercooked.
That's raw in the middle.
And the lamb is overcooked.
Sarah, you should have learned how to cook before you got here.
Back in the oven, and a fresh lamb.
Yes, Chef.
While Sarah is looking lost on the meat station, out in the dining room, the blue diners are at no loss for words.
This is probably the best beef ever.
- The Wellington? - Yes.
And the men are hoping to continue their strong service with Two branzino, two chicken.
Yes, Chef.
Minute and ten seconds on branzino, okay? - Heard.
- Give me ten, thank you.
What do you need from me? Anything? - No, I'm good, Nick.
I'm good.
- You're okay? I've been wanting fish station for a while.
I haven't done it since our first dinner service.
It was a disaster.
Branzino looking beautiful.
Whenever you're ready to go, give me a yell.
I'll walk it, okay? We're gonna meet with the branzino.
Thank you, Milly.
Please doing business with you, baby.
I'm loving the branzino.
It's just gonna come down to me executing it.
- Branzino.
- Branzino and lemon.
Very hot pan.
If you can just try hey.
- Yes, Chef.
- Hey.
And just work your [bleep.]
[bleep.]
off and just-just try - I'm sorry, Chef.
- No, but look.
So Visually what's wrong with that? Visually! It didn't get kissed on the other side.
No, but not kissed on the other [bleep.]
side.
I'll give you a [bleep.]
.
- Hey, what is wrong with that visually? - Too much oil.
Two different sides.
Too much oil in the pan.
He still hasn't got it.
Two different sides.
- Too much oil.
- Look at the [bleep.]
oil in there.
- Sorry, Chef.
- It's swimming in it.
- I'll fire a fresh one.
- Just start again.
- Absolutely, Chef.
- What the [bleep.]
are you doing? - Just careless.
- I apologize.
Come on! While Adam refires his branzino It's all right.
We'll pick it back up.
We'll back it up.
Over in the red kitchen, T has jumped onto the meat station to help Sarah recover from her lamb and Wellington misfires.
Go ahead.
Slice the lamb.
No! Why you cut you told me to cut the no, they're raw.
They're raw.
You cut 'em and you see they're raw, you have to put them back into the oven.
You don't keep cutting them, Sarah.
Common [bleep.]
sense.
Sarah, no one trusts you because we cannot leave you on a [bleep.]
station and expect you to hold your own.
Two chicken, two lamb.
How long? Two minutes, Chef.
But you sliced everything.
It was a miscommunication, Chef.
Oh, [bleep.]
hell.
Sarah buried us.
Four branzino and two chicken.
Are you gonna be ready on two chicken? They're right here.
Another two chicken.
It's a followed-by.
Yes? You guys have two chicken and two lamb ready to go when I say yes? - Yes.
- All right, go.
Lamb garnish.
In the window.
Right here.
Right here.
What the [bleep.]
is this? Oh, God.
Ladies, come here! All of you.
Stop.
Yeah, stop.
What is happening? I swear to God this is a joke.
It's an hour and a half into dinner service, and despite T helping Sarah on meat and Meghan pushing Christine on garnish You guys have two chicken and two lamb ready to go when I say yes? - Yes.
- All right, go.
There are big problems on both stations.
What the [bleep.]
is this? Ladies, come here! All of you.
Stop.
I swear to God this is a joke.
Just taste that.
Taste that in there.
What's the first thing that hits your mind? Too much garlic.
Just garlic.
That's the lamb that's sliced 'cause you weren't ready.
It's already oxidized.
And look how stringy that chicken is.
When you got Sarah, who doesn't know what she's doing, and Christine, who's in mid-meltdown phase, it's like the [bleep.]
headless horseman.
Where is my head? Where's where's my head? Come here, all of you.
Come here.
They're firing that's their last table, and look.
We're one, two, three, four, five, six, seven, eight tables to go.
I'm so embarrassed.
Get out.
Get out.
You lost.
Hey, think about two individuals up for nomination.
And by the way, blue team will finish off.
It's not fun to work with people who hate you.
It just royally sucks.
Blue team, into the red kitchen now.
I'm sorry, Chef? - Into the red kitchen.
- Yes, Chef.
- Let's go.
- Go, go, go.
When Chef Ramsay says go and save the red kitchen Ah, seven minutes on these two Wellingtons.
Boom.
That's what we do.
We go invade the red kitchen.
It's like invading Normandy.
Ten salmon all day.
Ten salmon all day.
I got six in the oven already.
Two lamb.
Two chicken.
- Six salmon in the oven.
- Four minutes.
Come on, boys! Branzino walking up.
Good job, boys.
This was the first time that one team had to finish the other team's dinner service.
Nick, good job.
Adam, good job.
Good job, guys.
You know, every service we're getting better.
Service, please.
- _ - Yeah.
Oh, my God.
_ - Good job, Adam.
- Thank you, boys.
Nice job, everybody.
Pleasure doing business with you.
All right.
Clean down.
All right, what do you want to do? I mean, do you have something to say, Sarah? I know obviously service is a downfall.
It's called Hell's Kitchen.
Emphasize on the kitchen part.
Meat tonight was a [bleep.]
.
I don't understand.
There was, like, no organization.
It's like you forgot how to [bleep.]
cook food.
Damn it, I know what I'm doing.
I trained in France.
But I'm gonna fight in front of Chef Ramsay.
I do not want to go home.
It wasn't just meat.
Christine, garnish should only take two minutes.
In a professional kitchen, it takes two [bleep.]
minutes, and you should always have something ready.
So the risottos got restarted because the lobster tails were bad.
Alison's lobster was overcooked.
- Did I affect service? - You didn't talk.
You needed to talk.
This was Christine's second time on garnish.
I said to her, "You got it, right? I'm gonna comunicado with you.
" I said it before service started.
But once you see that somebody is floundering, you have to just go, "okay.
"Okay, get the [bleep.]
out of the way.
I got this.
" That's the way it works.
Christine doesn't have that assertive voice.
Like, Christine gets overwhelmed.
What's your vote? I don't need to hear all this.
Embarrassing.
Meghan, red team's first nominee and why.
We nominated Sarah.
She shut down.
I don't think that she can step up.
I don't think she can hang.
Second nominee and why.
Um After a stop-and-start service, the red team was ejected from the kitchen and was told to nominate two chefs for elimination.
Their first choice was Sarah.
Second nominee and why.
Um Christine, Chef.
We feel that the garnish station from start to finish should take two minutes, and they should always be prepared and ready to go.
You're absolutely right.
Sarah, Christine, step forward, please.
Christine, why do you think you should stay in Hell's Kitchen? My last service, I think I showed a great improvement.
I really think that I've been growing and learning a lot here, and I think that I've shown I do have a voice and I am a leader and I do have confidence.
The garnish for the lamb was just stinking of garlic.
How does that happen? It was an oversight, Chef.
I'm sorry.
I-I should have I should have tasted it.
Sarah.
You sank yourself.
You took your team down with you, and you refuse to ask for help.
Where is this proudness coming from? It's not a proudness, Chef.
I mean, I was trying to ask for help earlier today, and So you're ignored.
Absolutely, Chef.
Who ignored you? I need to know.
The entire team.
I mean, when we were cleaning up the glass today, I was asking for help, you know, looking for outlets, and everybody was just like, "uh, whatever.
" My team hates me, Chef.
Do you think you could cook better in the men's team? I know I can cook better with the men.
You think you'll do better cooking with a blue jacket? Yes, Chef.
This is really difficult.
Two dreadful performances.
My decision is Sarah, take off your jacket.
Sarah, I'm not feeling it.
I haven't got time.
Thank you.
Good night.
It's hard to cook in a situation where people just don't care about you.
These women didn't have my back, and I didn't stand up for myself enough.
This was an opportunity of a lifetime, and I blew it.
Performance speaks for itself, and I wasn't able to step up.
I don't get it.
Figure out what went wrong and who in the hell is gonna pick up the reins and drive their team to victory.
Because the next time you put in a performance like this, there will be more than one of you leaving.
Get out of here.
Overall, red team, without Sarah, we're in better shape, but the competition is getting fiercer.
It's step up to the plate or step out.
I'm gonna keep doing what I'm doing, leading my team and [bleep.]
cooking.
Individually, I'm shining.
I have a phenomenal chance of winning this [bleep.]
competition.
I feel like my team underestimates me, but I don't really care what other people think at this point.
I'm here to win, and that's it.
Sarah kept telling me she was here to learn.
Unfortunately for her, I'm not looking for learners.
I'm looking for leaders.
Next time on Hell's Kitchen What is going on? One of these ten chefs will make one of the most shocking exits Oh, my God.
Oh, my gosh.
In Hell's Kitchen history.
Whoa.
That's something you see in a horror movie.
Will it be the chef who loses his faith? What the [bleep.]
is this? Why you got to do this to me? Or the chef who loses her cool? Just do what you do, Alison.
I don't give a [bleep.]
.
There's nowhere for me to go at this point.
Or will it be the chef who drives Chef Ramsay to his breaking point? I'm not accepting that.
[Bleep.]
.
Why and how is this happening right now? What the [bleep.]
is going on? Tune in next time to find out.
This has been the worst performance.
The stage for hand-holding is over.
On a scandalous I'm gonna blame him.
I'm gonna blame him.
I'm gonna blame him.
And star-studded episode Take a look at our guests.
- They deserve that? - No, Chef.
Of Hell's Kitchen.
The chefs knew they had to rely on their teamwork I know we want to be quick, but let's be perfect too.
As they began a race to see which kitchen could feed their bikers first.
We've lost four challenges in a row.
There's nothing I won't do to win right now.
Josh's frantic pace got the blue kitchen off to a sputtering start.
Six chicken! Six steak all day! Stop talking! Pour the drinks! But Milly managed to steady the team.
We're gonna go three more chicken, three steaks.
In the red kitchen, T's raw chicken This chicken is raw.
[Bleep.]
.
Where's our food? And Sarah's scattered brain Ketchup.
Ketchup.
Ketchup is right there, Sarah.
Sunk the red team.
Gentlemen, well done, finally.
Hell, yeah.
Blue team, baby.
The loss This is, like, beyond embarrassing.
Was too much for Meghan to take.
I'm about to, like, [bleep.]
nominate myself, so I can go the [bleep.]
home, so I can stop being embarrassed.
At dinner service Two salmon.
Two Wellington.
A determined Meghan took control of Sarah Put it over there, because that's where the [bleep.]
heat is.
Watch the [bleep.]
salt.
Yes, ma'am.
And the rest of the red kitchen Alison, when you need to go, you let me know.
Got you.
It's like she's the boss and, like, we're her minions.
Leading the women to a successful dinner service.
Red team, perfectly cooked meat, perfectly cooked fish.
Finishing service is like good sex.
We definitely [bleep.]
needed it.
I needed it.
Unfortunately for the blue team Overcooked.
Neither Nick Come on! Yes, Chef.
Nor Brendan could handle the fish station It's raw.
That salmon was so raw, it was still swimming.
And were ejected from the kitchen.
You and you, [bleep.]
off.
The loss had Milly fuming at Brendan Every time I say something to you, you second-guess me? And you can't even burn? What the [bleep.]
, man? Leading the men to nominate Brendan.
And Our second nominee is Nick, Chef.
Chef Ramsay eliminated Brendan.
Ending his chance of becoming Head Chef at Caesars Atlantic City.
Aw.
And now the continuation of Hell's Kitchen.
Now get out of here.
Ladies, good night.
Well done.
Josh.
Yes, Chef.
Holy [bleep.]
.
What in the [bleep.]
happened tonight? Dropped the ball, Chef.
There's no excuses, Chef.
I have to bounce back.
Here's the thing: It is not a sign of weakness to ask for help.
Yes, Chef.
Open up.
Get a grip.
Thank you, Chef.
Chef Ramsay wants me to bounce back.
He wants my best.
There's no way I'm gonna let him down again.
I can't.
You promised him.
Don't you lie to Chef Ramsay.
He promised him.
I am hungry.
Where is Josh? This is yours.
This is yours.
At home, people would think I'm a psycho, but ah, I talk to myself.
_ You know, I just tell myself that I got it.
You promised.
Now's the time where I have to unleash the beast.
Let's go.
Josh wasn't gonna eat tonight? What is going on? I don't know.
Josh is a monster.
I'm worried about him, like, seriously.
I've got this.
This is yours.
You're still here.
Let's go.
Good talk.
Both teams start the new day fresh Okay, guys, come on.
Hustle, hustle.
Knowing it is critical to make the most of every opportunity to impress Chef Ramsay.
Good morning.
Good morning, Chef.
I've been very fortunate to travel extensively across the world, and every time I go somewhere new, I'm always picking up new ideas.
One of the places that I really enjoyed visiting is a country that's been at the forefront of philosophy, art, architecture, and even cuisine.
The country that I'm talking about is Greece.
Whoo! I love Greek dancers.
Every year growing up we would always go to the Greek festival.
Opa! So fun.
I wanted to go out and join 'em.
Look at their shoes.
Work it.
Not really my style.
You know, I'll leave my shoulder-to-shoulder dancing at bar mitzvahs when I'm doing the hora with my family.
Opa! Yeah, I'm not into that Greek dancing.
If there would have been some Miami booty shaking music, maybe that would have been a different story.
Opa! Weren't they brilliant? Great job.
All right, Milly.
Your turn.
I'll pass, Chef.
Now for today's challenge, I want to see how creative you can be with Greek food.
Yes, Chef.
I've never been to Greece.
I've never eaten Greek food.
It's just all new to me, so Each of you will be assigned a stunning protein typical in Greek cuisine.
As you can see, there are six domes in front of you.
I'd like one member from the red team and one member from the blue team to stand behind each of the six domes.
The person that you'll be standing alongside from the opposite team is the person that you'll be doing battle with in this challenge.
- Got it? - Yes, Chef.
Go to a dome.
Now.
Meghan is the best person on the red team.
We've been going head-to-head since the first signature dish.
- Dish is stunning.
- Thank you.
- Definitely a five for five.
Good job.
- Thank you.
Congratulations.
Meghan, good job.
Thank you, Chef.
Great job.
If I want to be the best, I'll go against the best, so here we go once again.
So let's get this right.
Joshua and Alison, pair number one.
Lift your dome.
Pssh.
Wow.
- Nice.
- Awesome.
You have a stunning lamb.
Michelle and Bret, off you go.
- You ready? - Go ahead.
- Prawns.
- Wow.
Hell, yeah, prawns.
You know, I got this [bleep.]
.
There ain't no way Michelle gonna out-cook me on this dish.
Milly, Meghan.
- Squid.
- Delicious squid.
Nice.
After seeing the squid, I kind of got spooked a little bit, because I've never seen it before.
T and Randy.
Now what the hell are we gonna get.
Chicken.
Thank God.
I'm glad I didn't get squid.
Whew.
Sarah and Nick.
- Swordfish.
- Swordfish, Chef.
Adam and Christine.
- Ooh, pork.
- All right.
Good.
Now, there's a Greek tradition of smashing plates called kefi, and today you'll be smashing plates in the dining room to get your ingredients.
Okay.
Smash plates? With these crazy [bleep.]
? Andi and James, please.
Okay.
Let me show you how it's done.
Plate.
Oh, this is gonna be fun.
We're really doing this? Now, my ingredient is Delicious Greek olives.
You'll run it to your team's board, and then you'll place that next to your protein.
Are we ready? Yes, Chef.
Your seven minutes starts now.
Let's go.
Let's go, Josh.
Let's go, Josh.
Ah! Oh, damn.
That sucks.
Oranges, are you kidding me? What am I gonna do with orange and lamb? Doesn't sound Greek at all.
- Time's going fast.
- Go, Sarah! Oh, my God.
She's scary.
Wow.
Sweet potatoes.
Come on, Bret.
Cream feta.
When I got feta cheese, I was stoked.
I knew right away what I was going to.
- Let's go, Bret.
- There you go, Bret.
Go, Michelle! Come on, Michelle.
- Quickly.
- Okay.
Harder, Michelle! Harder! Harder, Michelle! Come on, Michelle! - I got it.
I got it.
- It won't bite you.
- Kiwi.
- Kiwi.
- Let's go! Let's go! - Come on, Randy! Couscous.
Couscous.
Go, Alison! Get it, get it, get it.
Run, run, run, run, run, run! Olives, nice.
Pistachios.
Let's go.
- Go, Michelle, go! - I'm going.
I'm going.
As I was grabbing these plates and smashing them Eggplant! I had no idea what the [bleep.]
I was gonna do, because nothing went together at all.
I don't want any of mine.
Go, Nick.
I'm not even looking at what the ingredients are.
I'm just smashing plates.
I'm going up.
I'm going up.
I feel like the hulk.
Josh smash! - Come on, T.
- Watermelon.
Come on! Five, four Parsnips.
- Three two, - Turnips! one.
Time out.
Whoo! Nice job, girls.
Man, you guys made a mess.
Red team, blue team, you've got 40 minutes to create a stunning Greek dish.
Your 40 minutes starts now.
Let's go.
In this challenge, the chefs have just 40 minutes to use the protein they've randomly selected to create a delicious dish inspired by Greek cuisine.
Where's my squash? Double cream.
While the chefs may use only the ingredients they put on their board Determine which ingredients suits your dish.
Yes, Chef.
They do not have to use all of them.
Randy, what do you got going on? I'm trying to figure it out.
I just try to put stuff together how I would want it.
I didn't necessarily know how the Greeks would want it.
I just put it how Randy would've wanted it.
Dude, you are out of control, Randy.
I mean, I can't work next to him he's a mess.
Just under 25 minutes to go, yes? Yes, Chef.
Hello, guys.
I got some really weird ingredients.
Like, I got eggplant, frisée, kiwi Kiwis are making my hands itchy.
I really don't think eggplant goes well with prawns, so I'm definitely dropping the eggplant, of course.
Some nice kiwi.
Last ten minutes, guys.
Ten minutes? - That's right.
- Thank you, Chef.
So far, so good.
I mean, I'm getting everything together.
Lamb's in.
I'm running out of time, but I think I can pull this one off.
How's everybody feeling, yo? Good.
How you doing, Josh? Just pouring out my heart and soul, that's all.
Start plating.
Come on, Josh.
[Bleep.]
.
My lamb is just about to be finished, and I think have a minute left.
Damn, I need a minute to let my meat rest.
I don't think it's done.
If my meat doesn't rest, it's gonna bleed out all over my plate.
Come on, guys.
Let's go.
Five, four Come on, come on, come on.
- Three - Sexy plate.
Two, one.
[Bleep.]
.
And serve, guys.
Well done.
Now, I will not be judging your dishes alone.
I'm inviting a very special guest.
He just literally arrived from New York City last night.
Michelin star chef and owner of the restaurant Kefi, which serves some of the most delicious Greek food, please welcome Michael Psilakis.
- Good to see you.
- Good to see you.
Oh, my gosh.
Michelin star chef Michael Psilakis, best of the best when it comes to Greek food, kind of humbled me just a little bit.
Let's start off with the battle of the lamb, please.
- Let's go.
- Come on, Alison! The chefs will be judged by both Chef Ramsay and Chef Psilakis.
They will each award a score from one to five, with five being excellent.
The chefs will be scored on the creativity and the authenticity of their Greek dishes.
Chef, I have a tahini-marinated lamb and a filling of Greek yogurt.
Visually it's got impact.
It does, but it's just a tad overcooked to me.
What a shame.
If you had to score that out of five, what would you give it? I'm gonna say three.
Yes, Chef.
Thank you.
I'm gonna give it a three, yeah.
Middle of the road.
What a shame.
Josh, please.
So I have a seared lamb, with a tricolored couscous, candied orange, and apple.
What is the liquid? That is blood, Chef.
A pool of blood? God's sake.
It's the first round of the Greek cuisine challenge, and guest judge Michael Psilakis has a question for Josh.
What is the liquid? That is blood, Chef.
Hell, no.
Looked like a, you know, lamb blood soup.
- Was that done on purpose? - No, Chef, it was not.
I mean, the lamb hasn't rested properly.
- It looks like a dog's chewed it.
- It's a mess.
I wouldn't serve this dish.
This is a one.
A one.
One as well.
I'm in a slump right now.
It's, ah, two not great performances in a row.
Six to two.
I'm just gonna have to step it up if I want to stay here.
Ah, next up, prawns, please.
Give me some delight.
With the men already trailing by four points, Bret hopes to bring his team back with his Greek-style grilled prawns.
To be honest with you, it's a wonderful dish.
Thank you.
Cooked beautifully.
- I'm gonna say four.
- Thank you.
I agree.
Well done.
Eight out of ten.
Ah, Michelle.
And now Michelle hopes that her unusual combination of ingredients will come together to wow the judges.
Something really weird about frisée and cream.
I mean, this is it's just not Greek.
Have you ever seen a kiwi in Greece before? - No, Chef.
- Didn't think so.
No.
- Ah, Chef? - That's a one for sure.
A one.
I'm gonna give it a two.
Thank you.
Kiwi and frisée.
Your plan was doomed from the start, Michelle.
Bret, great job there.
Blue team pulled it back, ten to nine.
Sexy.
Our team is now back in the game.
With the women trailing by one point Battle of the squid.
Meghan presents her squid with a walnut puree.
This is really Greek food on a different level.
- Thank you.
- Yeah, it's fragrant.
That's a solid four.
I'm gonna give it a five.
- Thank you, Chef.
- Wow.
Great job.
But Milly hopes his squid with sweet potato will be the one that finally defeats Meghan.
It just misses.
- I'm gonna say three.
- Yeah, I'm gonna join you.
Three.
Ah, Meghan, great job.
Again I keep losing to Meghan.
Meghan, you better watch out.
If we get another chance, I'm coming right for you.
Next up, battle of the chicken.
Let's go.
Next up, it's T and Randy.
T has prepared kale-stuffed chicken served on a sweet potato hash.
It's stuffed nicely.
This is really well executed.
Score, Chef.
How would you I'm gonna say this is a solid four.
- Nice.
- Four.
Thank you.
Three.
Three out of five.
Good job.
For his first ever Greek dish, Randy has made pan-seared chicken with eggplant and new potatoes.
I am a little nervous.
Don't spit it out.
Don't spit it out, please.
Um I don't think it can get any more Greek than this on a plate.
- I just keep tasting home.
- Wow.
That's what I keep tasting.
Delicious.
Chef, score? - That's a five.
- Thank you, Chef.
- Five.
- Yes! Yeah, Randy.
Yeah.
Thank you, Chef.
That means a lot.
Whoo! Nice job.
Who is this guy? Country bumpkin-ass Randy killing it.
That's what the [bleep.]
I'm talking about.
It's now 26 to the men, 25 to the ladies.
With the men back on top Let's go.
Battle of the pork.
Christine offers up a pork kebab with grapes and fig sauce It's almost like my mother made this.
Delicious.
Impressing both judges.
I'm gonna say four.
Four as well.
- Great job.
- Thank you, Chef.
Good job, Christine.
Adam's seared pork with basmati rice I think that's one of the best dishes you've cooked so far - in this competition.
- Thank you so much.
Also impresses - I got to give you a five, man.
- Yes! Thank you, Chef.
- Five.
- Yes.
Great job.
Thank you, Chef.
Really a great job.
- Ah, two very good dishes.
Well done.
- Thank you, Chefs.
Good job, Adam.
Helping the men to maintain their lead going into the final round.
Last one.
Come on, Nick! Now it all comes down to Nick, Sarah, and their Greek take on swordfish.
It's all up to me at this point.
If I lose this, I would let my team down so much.
It's a lot of pressure.
Sarah, describe your dish.
Um, it has Romano and garbanzo beans with feta and capers.
It really looks beautiful, but the swordfish I think really is under-seasoned.
I was expecting more.
Okay.
I'm gonna say three here.
_ Visually I-I like that level of finesse, um - Four.
- Thanks, Chef.
Four out of five.
Good.
Nick.
We're only down by four.
Nick's the last one to go.
He's got to pull this one out for us.
I have a grilled swordfish that I marinated in fresh oregano, olive oil, salt, pepper, and garlic.
This immediately brings me to home, but it truthfully, unfortunately, is just way over.
[Bleep.]
.
My heart dropped to my scrotum.
We're not losing this [bleep.]
challenge.
Ah, I'll give it a two, because it's not catastrophic, but it's not good.
Tough decision.
I'm sweating in places I shouldn't be sweating.
We can't lose this competition.
Um I'm gonna say three.
Yes! We nailed it as a team.
We're getting up out this [bleep.]
house.
All of you join me in thanking this amazing chef, for coming all the way from New York.
- Safe trip back.
- Good luck, guys.
Thank you so much, Chef.
Blue team, you got the most amazing opportunity to blow off some steam Whilst burning rubber as you race head-to-head at a high-performance Go-kart racing track.
Why is Bret so weird? I don't know what he's doing.
You're gonna be pulling in some serious Gs.
Hosting your high-octane afternoon will be the beautiful Miss California.
Oh, nice! Have fun, but get out of here.
- Well done.
- Thank you, Chef.
Good job.
Whoo! Whoo! Ladies, you are all in for a wretched day.
So, ah, carefully lift up all these broken plates.
Watch your fingers, please.
We need them tonight.
Yes, Chef.
After that, clean up both kitchens ahead of tonight's service.
That's right.
We're open for dinner tonight.
Off you go.
Man, that blows.
Let's do it, boys.
Gentlemen, start your engines.
I'm gonna smoke these guys, or at least, you know, bump 'em trying.
Get set.
Go.
Good-bye, Bret.
Good-bye, Nick.
See you, Milly.
I feel like I'm gonna win because of Miss California.
Hey, what's up? - Watch out, man.
- Whoo.
Oh, man.
Thanks, Miss California, for distracting Josh.
Finally Randy is getting a chance to win.
Congratulations, Randy.
You won.
- Thank you.
- First place.
Randy.
Randy.
Yeah.
I guess if it was bumper cars I would have got first place.
We need a vacuum for the small shards.
_ It's right there.
Where are the outlets? Do we know where the outlets? Outlets? Where are the outlets? Do we know? Just look.
I mean, figure it out.
"Guys, where's the outlet? Where's the outlet?" Guys, seriously.
Where are the outlets? I mean, my guess is just as good as yours.
We're not [bleep.]
hiding them from you.
"I can't find the outlet.
Why didn't you guys know where the outlet is?" We [bleep.]
don't know either! [Bleep.]
open your [bleep.]
eyes and look for it, Sarah.
Anybody know where the outlets are? Why won't somebody help me find the [bleep.]
outlet? Here.
Here's an outlet.
Oh, my God.
Right here.
Hello.
I saw it.
- Do we have an extension? - Oh, my God.
- Holy [bleep.]
.
- Anybody? _ After a high-octane day at the race track Randy, how you feeling, brother? Another mvp performance in you tonight? - Yep, let's rock it, man.
- Hell, yeah.
The men are fired up for dinner service - We good? - Hell, yeah.
Feeling pumped.
How about you? Oh, yeah.
- Love it.
- Rock out.
While the women are determined to bounce back from a tough challenge loss.
- Ah, Milly.
- Yes, Chef.
Two seconds.
I don't know what's gonna happen right now.
You get called to the pantry.
You know what's coming: A bunch of disappointment.
I don't want you getting yourself down.
When you lose a challenge, you have to bounce back.
- You understand? - Yes.
I don't know why, but you seem a little bit hesitant.
You okay? Um What's on your mind? It's just minutes before Hell's Kitchen is set to open.
- Ah, Milly.
- Yes, Chef.
Two seconds.
But Chef Ramsay has sensed that something is wrong with Milly.
I don't want you getting yourself down.
When you lose a challenge, you have to bounce back.
- Do you understand? - Yes.
I don't know why, but you seem a little bit hesitant.
You okay? Um What's on your mind? I just need so much more experience.
That's it.
You underestimate yourself.
- You can cook.
- Yes, Chef.
You've put out some bloody good food.
Yes, Chef.
And you're a fast learner.
- Believe in it a little bit.
- Yes, Chef.
I don't know why, but it's starting to disappear.
I need to see it back.
I've got to forget what happened before, and I got to focus more on what's going on now.
- Got it? - Yes.
- Good.
Let's go.
- Thank you.
Chef Ramsay is expecting a lot out of me.
I can't let him down.
You know, I can't let myself down.
So, you know, it's go time.
Let's go.
- Marino.
- Yes, Chef? - Open Hell's Kitchen, please.
- Subito.
As Hell's Kitchen fills with customers expecting a world-class dining experience I'll get the scallops.
Every chef in the kitchen is feeling the pressure to perform.
Here we go, ladies.
Four covers, table 50, one special appetizer tableside, two risotto, start the risotto, one Greek salad.
Yes, Chef.
Tonight, in addition to the regular menu, Chef Ramsay has added a special seared octopus appetizer to be served tableside by Josh for the blue team and Michelle Hi, ladies.
For the red team.
Let's go.
Four covers, table one, yes? One special app tableside, one risotto, two scallops.
- Yes, Chef.
- Let's go, guys, yes? Come on, fellas.
Come on, fellas.
Three minutes on the two scallops.
- How long, Nick? - Three minutes.
Three minutes, Adam.
I think right now the blue team is unstoppable.
We won today's challenge, and we're gonna have a really good dinner service.
The red team is in trouble.
Right behind you, Chef.
Hot, hot.
Thank you.
Very nice, that risotto.
Service, please.
- Scallops.
- Okay.
Scallops.
Good.
Let's go.
We're on a roll.
Let's go.
Whoo-hoo! Thank you.
Let's go.
- Thank you so much.
- My pleasure.
Enjoy.
Thank you so much.
Walk lobster tail? - Yes, walking with lobster tail right now.
- Okay.
Go, please.
Go, go, go, go.
The blue team led by Nick on the appetizer station is off to an impressive start.
Keep it going, Nick, yeah? Keep it going.
Yes, Chef.
Meanwhile, in the red kitchen How long, T? T on appetizers Chef, up in 30 seconds, Chef.
Is doing her best to get the women off to a strong start as well.
Right behind you, Chef.
Very nice, that risotto.
Yes, Chef.
- Lobster, please! - Yes, Chef.
Lobsters! All of you, come here.
Now, all of you.
That's you as well, Sarah.
Just touch it.
It's just ice-cold.
Ice-cold.
Ice-cold lobster.
- I mean, come on, Alison! - Yes, Chef.
Sorry, Chef.
First ticket.
This is not happening.
- Alison.
- Yes, Chef.
- This is the first table.
- Yes, Chef.
They're not warm.
They're ice-cold.
Yes, Chef.
How could I send out a piece of cold lobster for the risotto? That was just stupid.
Lobsters? Lobster, Chef.
Alison.
- Ah, ladies.
- Yes, Chef.
Look at the color of my lobster.
And it's just-just smell that.
This is amateur.
Amateur cooking.
And they taste like they've been fried in butter.
What have you done? Stay there.
Oh, no, no.
No, no, no.
Oh, my God.
Oh, [bleep.]
.
[Bleep.]
.
You've burned the butter.
Look at the lobster.
You burned the butter.
I saw the butter.
I knew it was burned.
That's a stupid mistake.
Like, I should have just redid the butter and keep it moving.
Give me a couple more minutes.
The red team, [bleep.]
me.
Al, do you need my help? - I'm good.
- You're good? All right.
First the lobster was cold, and now burned butter.
That's some [bleep.]
that Alison knows better.
Alison, let's go! Yes, right behind you.
Alison, come on.
When you see somebody that is weaker, you push them.
Come on.
I'm just gonna take charge.
Obviously my team needs me to be a leader, so I'm gonna be a leader.
Service, please.
So good.
Worth the wait.
It's just over 30 minutes into dinner service, and thanks to Nick and Bret on appetizers Let me know when those Wellington are out, please, yes? Yes, Chef.
I have two out.
The men have moved on to their first entrees of the night.
Hey, walking Wellington garnish.
Two Wellington.
Just like liquid.
Just like liquid [bleep.]
mash.
- Yeah.
- I'm not gonna have it, James.
- Three minutes? - Hey, hey.
- Three min - No, no, just stop.
I've got, like, a liquid mash now.
Look at it when it's on the plate.
I know sauces that are thicker than that.
That's soup, Chef.
That is soup.
Come here, you.
Come here.
Come here.
Come here.
Hurry up.
I need Wellington garnish in the window right now.
On the dot.
Right now.
- What's going on? - I didn't make the mash.
- Who made the mash? - I don't know.
So who put the cream in there? I don't know, Chef.
So you got no idea.
I did not I need to know who put the cream in there.
- I don't know, Chef.
- You don't know.
I don't know.
What about asking your [bleep.]
team, then? Communicating with them? I agree.
They were like soup.
You've gotta [bleep.]
you've gotta talk a little bit, yes? Yes, Chef.
Okay, I'm back.
I got - Hey-hey, blue team? - Yes, Chef.
Who put the cream in the mashed potatoes? The truth? Who put the cream in the mash? Who put the [bleep.]
cream in the mashed potatoes? Did you put the cream - in the mashed potatoes? - I didn't.
In the little pot.
You didn't do it? Who put the cream in the mash? I didn't put the cream in the mash.
Who put the cream in the mash? It's an easy question.
What the [bleep.]
is going on here? It's 45 minutes into dinner service, and a pot of runny mashed potatoes has brought the blue kitchen to a standstill.
And Chef Ramsay wants answers.
Who put the cream in the mashed potatoes? The truth.
Who put the cream in the mash? I didn't put the cream in the mash.
Who put the cream in the mash? It's an easy question.
What the [bleep.]
is going on here? Okay, I'm ready for garnish.
Obviously Randy put cream in the mashed potatoes.
He's just got to step up, 'cause there ain't no ghosts in Hell's Kitchen.
I don't care who put the [bleep.]
cream in.
I just don't want it.
Yes, Chef.
While the blue team is busy sinking in a creamy mashed potato controversy I'm gonna want garnish in one minute! The red team has been steadily sending appetizers out to their diners.
I'd say that the risotto was my favorite so far.
One branzino, one lamb, yes? Yes, Chef.
Up now.
And now Christine is bringing her garnish to the pass for the red team's first entrees.
- Come on.
Come on.
- Yes, Chef.
Yes, Chef.
[Bleep.]
hell.
Unreal.
Hey.
You, you, you, you.
Come here.
I've got burn stuck to the bottom of the pan.
[Bleep.]
burned.
But just taste that.
You need to taste that mush.
It's like baby food.
It's mush.
What are you doing, Christine? Sorry, Chef.
Garnish should literally take two minutes to the pass.
- Eggplant! - Coming now, Chef.
You're basically a human microwave.
You're reheating food that's already cooked.
I've got raw eggplant.
Bitter, undercooked, and solid.
That's raw.
That's raw.
Sorry, Chef.
Put 'em on the grill.
Put 'em on the grill.
While Meghan takes control from Christine on the garnish station You're staring at the wall.
Work it.
Back in the blue kitchen - Randy! - Yes, Chef.
That's better.
Randy's potatoes are now up to Chef Ramsay's standards, and the blue team is pushing entrees out of the kitchen once again.
On order, four covers, table 12.
Entree, two branzino, two Wellington.
Yes, Chef.
Let's go.
Walking garnish, one minute.
Ah! I was moving too fast, you know, and I didn't recognize what end of the Wellington was closed.
You're supposed to cut it on the closed part of the pastries.
We good, Milly? Can I walk garnish? For Wellingtons, yes.
Okay, I'm walking garnish right now.
Very good.
[Bleep.]
.
Ah, [bleep.]
hell.
[Bleep.]
.
I just I give up.
I [bleep.]
give come over here.
Yeah, that's you, Milly.
Come here! Coming, Chef.
What is wrong with that? It's cut the wrong way.
Cut the wrong way.
It's a very noticeable mistake.
Milly's usually on point with that kind of stuff.
I know Milly's better than that, so what the [bleep.]
is going on? That's just embarrassing.
I got two wedges like doorsteps.
We are making such basic errors tonight, and I don't understand why.
And you know the issues.
Yes, Chef.
I didn't that I was going to get it sent back just for it being cut wrong.
I have one more sitting right here, and I'll be ready to go.
I got another Wellington.
- Hurry up! - Yes.
Yes, Chef.
As Milly rushes to cut another Wellington, hopefully this time the right way, back in the red kitchen, Meghan Stir it.
Make it hot.
Put a little bit of stock in there, please.
Continues to drive Christine on garnish, and entrees are making their way out of the kitchen.
Entree, one lamb, two Wellington, yes? Yes, Chef.
Now Chef Ramsay turns his attention to Sarah on the meat station.
Coming now, Chef! Coming now! - Wellington and lamb.
- One second.
That's just undercooked.
Yeah, four, five minutes off.
Lamb's overcooked.
Just just stop! Come here! So does anyone know w Meghan, please.
Hot pan.
Hot pan.
Does any please.
[Bleep.]
off in the dining room, you.
Yes, Chef.
The Wellington are undercooked.
That's raw in the middle.
And the lamb is overcooked.
Sarah, you should have learned how to cook before you got here.
Back in the oven, and a fresh lamb.
Yes, Chef.
While Sarah is looking lost on the meat station, out in the dining room, the blue diners are at no loss for words.
This is probably the best beef ever.
- The Wellington? - Yes.
And the men are hoping to continue their strong service with Two branzino, two chicken.
Yes, Chef.
Minute and ten seconds on branzino, okay? - Heard.
- Give me ten, thank you.
What do you need from me? Anything? - No, I'm good, Nick.
I'm good.
- You're okay? I've been wanting fish station for a while.
I haven't done it since our first dinner service.
It was a disaster.
Branzino looking beautiful.
Whenever you're ready to go, give me a yell.
I'll walk it, okay? We're gonna meet with the branzino.
Thank you, Milly.
Please doing business with you, baby.
I'm loving the branzino.
It's just gonna come down to me executing it.
- Branzino.
- Branzino and lemon.
Very hot pan.
If you can just try hey.
- Yes, Chef.
- Hey.
And just work your [bleep.]
[bleep.]
off and just-just try - I'm sorry, Chef.
- No, but look.
So Visually what's wrong with that? Visually! It didn't get kissed on the other side.
No, but not kissed on the other [bleep.]
side.
I'll give you a [bleep.]
.
- Hey, what is wrong with that visually? - Too much oil.
Two different sides.
Too much oil in the pan.
He still hasn't got it.
Two different sides.
- Too much oil.
- Look at the [bleep.]
oil in there.
- Sorry, Chef.
- It's swimming in it.
- I'll fire a fresh one.
- Just start again.
- Absolutely, Chef.
- What the [bleep.]
are you doing? - Just careless.
- I apologize.
Come on! While Adam refires his branzino It's all right.
We'll pick it back up.
We'll back it up.
Over in the red kitchen, T has jumped onto the meat station to help Sarah recover from her lamb and Wellington misfires.
Go ahead.
Slice the lamb.
No! Why you cut you told me to cut the no, they're raw.
They're raw.
You cut 'em and you see they're raw, you have to put them back into the oven.
You don't keep cutting them, Sarah.
Common [bleep.]
sense.
Sarah, no one trusts you because we cannot leave you on a [bleep.]
station and expect you to hold your own.
Two chicken, two lamb.
How long? Two minutes, Chef.
But you sliced everything.
It was a miscommunication, Chef.
Oh, [bleep.]
hell.
Sarah buried us.
Four branzino and two chicken.
Are you gonna be ready on two chicken? They're right here.
Another two chicken.
It's a followed-by.
Yes? You guys have two chicken and two lamb ready to go when I say yes? - Yes.
- All right, go.
Lamb garnish.
In the window.
Right here.
Right here.
What the [bleep.]
is this? Oh, God.
Ladies, come here! All of you.
Stop.
Yeah, stop.
What is happening? I swear to God this is a joke.
It's an hour and a half into dinner service, and despite T helping Sarah on meat and Meghan pushing Christine on garnish You guys have two chicken and two lamb ready to go when I say yes? - Yes.
- All right, go.
There are big problems on both stations.
What the [bleep.]
is this? Ladies, come here! All of you.
Stop.
I swear to God this is a joke.
Just taste that.
Taste that in there.
What's the first thing that hits your mind? Too much garlic.
Just garlic.
That's the lamb that's sliced 'cause you weren't ready.
It's already oxidized.
And look how stringy that chicken is.
When you got Sarah, who doesn't know what she's doing, and Christine, who's in mid-meltdown phase, it's like the [bleep.]
headless horseman.
Where is my head? Where's where's my head? Come here, all of you.
Come here.
They're firing that's their last table, and look.
We're one, two, three, four, five, six, seven, eight tables to go.
I'm so embarrassed.
Get out.
Get out.
You lost.
Hey, think about two individuals up for nomination.
And by the way, blue team will finish off.
It's not fun to work with people who hate you.
It just royally sucks.
Blue team, into the red kitchen now.
I'm sorry, Chef? - Into the red kitchen.
- Yes, Chef.
- Let's go.
- Go, go, go.
When Chef Ramsay says go and save the red kitchen Ah, seven minutes on these two Wellingtons.
Boom.
That's what we do.
We go invade the red kitchen.
It's like invading Normandy.
Ten salmon all day.
Ten salmon all day.
I got six in the oven already.
Two lamb.
Two chicken.
- Six salmon in the oven.
- Four minutes.
Come on, boys! Branzino walking up.
Good job, boys.
This was the first time that one team had to finish the other team's dinner service.
Nick, good job.
Adam, good job.
Good job, guys.
You know, every service we're getting better.
Service, please.
- _ - Yeah.
Oh, my God.
_ - Good job, Adam.
- Thank you, boys.
Nice job, everybody.
Pleasure doing business with you.
All right.
Clean down.
All right, what do you want to do? I mean, do you have something to say, Sarah? I know obviously service is a downfall.
It's called Hell's Kitchen.
Emphasize on the kitchen part.
Meat tonight was a [bleep.]
.
I don't understand.
There was, like, no organization.
It's like you forgot how to [bleep.]
cook food.
Damn it, I know what I'm doing.
I trained in France.
But I'm gonna fight in front of Chef Ramsay.
I do not want to go home.
It wasn't just meat.
Christine, garnish should only take two minutes.
In a professional kitchen, it takes two [bleep.]
minutes, and you should always have something ready.
So the risottos got restarted because the lobster tails were bad.
Alison's lobster was overcooked.
- Did I affect service? - You didn't talk.
You needed to talk.
This was Christine's second time on garnish.
I said to her, "You got it, right? I'm gonna comunicado with you.
" I said it before service started.
But once you see that somebody is floundering, you have to just go, "okay.
"Okay, get the [bleep.]
out of the way.
I got this.
" That's the way it works.
Christine doesn't have that assertive voice.
Like, Christine gets overwhelmed.
What's your vote? I don't need to hear all this.
Embarrassing.
Meghan, red team's first nominee and why.
We nominated Sarah.
She shut down.
I don't think that she can step up.
I don't think she can hang.
Second nominee and why.
Um After a stop-and-start service, the red team was ejected from the kitchen and was told to nominate two chefs for elimination.
Their first choice was Sarah.
Second nominee and why.
Um Christine, Chef.
We feel that the garnish station from start to finish should take two minutes, and they should always be prepared and ready to go.
You're absolutely right.
Sarah, Christine, step forward, please.
Christine, why do you think you should stay in Hell's Kitchen? My last service, I think I showed a great improvement.
I really think that I've been growing and learning a lot here, and I think that I've shown I do have a voice and I am a leader and I do have confidence.
The garnish for the lamb was just stinking of garlic.
How does that happen? It was an oversight, Chef.
I'm sorry.
I-I should have I should have tasted it.
Sarah.
You sank yourself.
You took your team down with you, and you refuse to ask for help.
Where is this proudness coming from? It's not a proudness, Chef.
I mean, I was trying to ask for help earlier today, and So you're ignored.
Absolutely, Chef.
Who ignored you? I need to know.
The entire team.
I mean, when we were cleaning up the glass today, I was asking for help, you know, looking for outlets, and everybody was just like, "uh, whatever.
" My team hates me, Chef.
Do you think you could cook better in the men's team? I know I can cook better with the men.
You think you'll do better cooking with a blue jacket? Yes, Chef.
This is really difficult.
Two dreadful performances.
My decision is Sarah, take off your jacket.
Sarah, I'm not feeling it.
I haven't got time.
Thank you.
Good night.
It's hard to cook in a situation where people just don't care about you.
These women didn't have my back, and I didn't stand up for myself enough.
This was an opportunity of a lifetime, and I blew it.
Performance speaks for itself, and I wasn't able to step up.
I don't get it.
Figure out what went wrong and who in the hell is gonna pick up the reins and drive their team to victory.
Because the next time you put in a performance like this, there will be more than one of you leaving.
Get out of here.
Overall, red team, without Sarah, we're in better shape, but the competition is getting fiercer.
It's step up to the plate or step out.
I'm gonna keep doing what I'm doing, leading my team and [bleep.]
cooking.
Individually, I'm shining.
I have a phenomenal chance of winning this [bleep.]
competition.
I feel like my team underestimates me, but I don't really care what other people think at this point.
I'm here to win, and that's it.
Sarah kept telling me she was here to learn.
Unfortunately for her, I'm not looking for learners.
I'm looking for leaders.
Next time on Hell's Kitchen What is going on? One of these ten chefs will make one of the most shocking exits Oh, my God.
Oh, my gosh.
In Hell's Kitchen history.
Whoa.
That's something you see in a horror movie.
Will it be the chef who loses his faith? What the [bleep.]
is this? Why you got to do this to me? Or the chef who loses her cool? Just do what you do, Alison.
I don't give a [bleep.]
.
There's nowhere for me to go at this point.
Or will it be the chef who drives Chef Ramsay to his breaking point? I'm not accepting that.
[Bleep.]
.
Why and how is this happening right now? What the [bleep.]
is going on? Tune in next time to find out.
This has been the worst performance.
The stage for hand-holding is over.
On a scandalous I'm gonna blame him.
I'm gonna blame him.
I'm gonna blame him.
And star-studded episode Take a look at our guests.
- They deserve that? - No, Chef.
Of Hell's Kitchen.