Hell's Kitchen (2005) s15e01 Episode Script

Over the years, Hell's Kitchen has become a beacon of hope for young chefs hungry for success.
However, the quest for greatness - It's not gonna stop me.
- Push it out.
Can come with unexpected psychological consequences.
Whoop-whoop-whoop! - Ready for my close-up.
- You Muppet.
But this year, it's Chef Ramsay who may be at risk of losing his mind What in the [bleep.]
is going on in here? Because this new group of chefs I get to kill something.
I get to kill something.
Is the most unstable You want to speak to me, you say, "Frank!" - Frank.
- Frank! Frank! Unpredictable Put your hands on me.
Get the [bleep.]
out of my face.
Put your hands on me, bitch.
Imbalanced group Why are you screaming? Relax.
I'm not screaming.
This is how I talk.
Hell's Kitchen has ever seen Ahh! Oh, what the [bleep.]
? Hey, hey, fire.
These aren't cooking mistakes.
They're mental mistakes.
Cuckoo.
Cuckoo.
And they're drivingeveryone mad.
I say whatever the [bleep.]
I want.
- Really? - Yeah, really.
- Shut up.
- No.
Oh, I'm getting angry.
Look at this.
Cheers.
But with plenty of positive reinforcement So awesome.
A little correctional rehabilitation A very special list of visitors Uh-oh, they're in trouble.
And some good old-fashioned shock therapy Blast away.
Amazing triumphs will happen in the most mind-blowing Oh, my God! Pulse-pounding Insane season Heehaw.
Of Hell's Kitchen ever Crazy.
Deranged.
But no need to panic.
Whoa, whoa, whoa, whoa, whoa.
Where's he going? Where is that idiot going? Please, can somebody [bleep.]
help me? Because the doctor is in.
Don't [bleep.]
push me.
Relax.
Maybe you need a stronger prescription.
When this is all over, can I use you as a reference on my résumé? This year's chefs get an early start on their Hell's Kitchen journey, and they couldn't be more excited.
- Yeah.
- Yeah, boy.
I can't believe we're really doing this.
I think my competition is gonna get overwhelmed.
I'm going to destroy everybody.
Nobody's even gonna come close.
You're all gonna cry to your mommies.
Here we go.
Here we go.
Oh, my God.
- Oh, man.
- Whoo! Look at this place.
Wow.
This is beautiful.
Yeah! In this competition, I'm looking forward to everybody else underestimating me.
That's kind of awesome.
I may be little, but I have big flavor.
Why is there a slot machine? Hello, I'm Marino.
I'm your maître d'.
Chef Ramsay left this for you.
Let's see.
- The brunette in the - Me? If you come over and pull the lever on the slot machines.
I've never really gambled.
Please, please, please be something good.
One, two, three.
No whammy, no whammy, no whammy, no whammy.
Get it.
Is Chef Ramsay gonna jump out of the slot machine? Meet me Oh, no.
In I'm scared.
Las Vegas! [bleep.]
! What are you waiting for? Grab your ticket.
- Let's go.
- Oh, my gosh.
No.
Vegas! Are you kidding me? Boom! Dude, so happy.
This is the greatest.
Vegas, Vegas, Vegas, Vegas.
That ain't Atlantic City.
No, it's not.
This is clean.
This is a big deal.
I was in Vegas once when I was 12 years old.
Doesn't count.
The food, the booze, girls everywhere.
That's all you need.
Look, look, look.
"Welcome, Hell's Kitchen chefs.
" Yeah, baby.
Here we are.
- It's on this one too.
- It's on this one too.
- Is it really? - Look at me! Oh, my God! I've dreamt of winning Hell's Kitchen for so long.
It's honestly my destiny, but I never thought my face would ever end up on the Las Vegas marquee.
What's up, Vegas? Hi, everyone.
I am the mayor of this fabulous city of Las Vegas, and we welcome Hell's Kitchen.
More Hell's Kitchen winners have been head chefs in Las Vegas than other city in the country, so in honor of this connection, we've done something Vegas style for you.
This is crazy.
I just got to Vegas.
I meet the mayor.
There's a parade for everyone from Hell's Kitchen.
It's like we're celebrities already.
- That's Scott.
- Yes, it is.
Oh, my God.
And here's Christina.
Watch your feet.
I see a lot of parades, being from South Philly, but I've never been in the parade.
I felt ten feet tall with a full head of hair.
- Yeah! - Yeah! No, they closed down the Strip for us.
Balloons, showgirls, people screaming.
I live for this [bleep.]
.
- Uh-oh.
- What the hell? - Yeah.
- Whoo! What are you waiting for? Let's go.
Being a poker player, Las Vegas is my mecca.
These guys are all gonna fold under the pressure, not me.
Here you are.
Go ahead.
Go ahead.
- Welcome.
- Oh, my God.
I am so glad you're excited.
- Yeah! - Go on in.
Now, seriously, how did you enjoy that Vegas welcome? - It was amazing! - It was amazing.
Best welcome.
Well, there is something very, very important I need to tell you all.
This year's winner will become head chef at BLT Steak at Bally's Hotel here in Las Vegas.
Yeah! Right behind those stunning ladies for one of you is a beautiful restaurant that comes with a salary of $1/4 million.
It's awesome for Chef to bring us to BLT Steak, and now that I'm here and I can feel it and I am seeing it, it's gonna be difficult for everyone else to try to take this from me.
Now, for the first time ever, the signature dish challenge will happen right here inside the prize restaurant.
We've never, ever done this before.
Right now, I'd like to introduce you to Chef Aaron and previous winner Chef Christina.
I get to learn from Chef Christina, who's seriously one of the best chefs I've ever seen.
I am so excited.
All of you have got 45 minutes to create a stunning dish.
Got it? Yes, Chef.
Your 45 minutes starts now.
- Let's go.
- Let's go.
Ha ha ha! This way? I can't see! Marino! Uhh! Ugh! It's the signature dish challenge Mind if I hug up here? And for the first time ever Working on a maple-glazed salmon.
The chefs will be cooking inside the prize restaurant at BLT Steak in Las Vegas.
En fuego, baby.
Hell's Kitchen's never seen anything like me before.
I'm a United States Marine, and I see myself as the best.
I'm here to win.
Taste everything.
Ten minutes to go.
This'll work.
This'll do the trick.
- Okay, ladies, everything okay? - Yes.
I'm standing here in my future restaurant and kind of freaking out.
I'm pretty nervous, you know.
This is [bleep.]
pressure.
Last minutes, guys.
Speed up.
Keep going.
Keep it going.
Keep it moving.
Let's do it.
There we go.
That's what it is.
Five, four, three, two, one, and stop.
Let's go, guys.
Welcome.
Tonight I'll be judging each dish on a scale of one to five.
The team with the most points wins the challenge.
Chefs, ready? Yes, Chef.
Let's start off with the first two.
Let's go.
First dish to be tasted in the signature dish challenge belongs to Sherkenna, a personal chef from Tennessee.
- First name is? - Sherkenna.
Sherkenna.
Where does that come from? - My mama.
- Your mama.
Yeah.
- Where you from? - Grand Junction, Tennessee.
How big is that town, Grand Junction? - 300 people.
Wow.
- Yeah.
How many restaurants do they have? None.
I know that I'm gonna win Chef Ramsay over with my crab-stuffed salmon because it's my style.
I'm country and all, and I own it.
That presentation is dreadful.
Aww.
It's tasty, but it looks terrible.
Um, two out of five.
After Sherkenna's blunder with a protein from under the sea, Eddie takes his shot with a land animal.
It's my Bambi tenderloin.
I'm gonna win Hell's Kitchen 'cause I'm a hunter, and I do not miss.
You got to line it up, sight it, and boom! How old were you when you shot your first deer? I was 16 when I shot my first deer.
How many guns do you have at home? A little bit more than 20.
Wow, 20, and when you go on a date, do you take your girlfriend shooting? That would be an awesome date, yes.
Yeah.
- So do you have a girlfriend? - No.
No.
Venison is cooked beautifully.
I'm gonna give that a three.
Well done.
- Thank you.
- Thank you.
- First name is - Frank.
Frank.
And where do you work now? I'm active duty in the United States Marines, and I'm - Nice.
- Yeah, Frankie! Okay, so what's under the dome? And this here is a penne alla vodka with grilled chicken.
I mean, it's okay, but it's it's not special.
It's three.
First name is? - Ashley.
- Ashley.
Okay, where do you work? My family owns a couple of restaurants in Orlando.
Wow, Mom and Dad have got restaurants.
Two dads.
Dad number one, dad number two.
All it takes is one time, and here I am, so What's under the dome? What I have for you here is an ostrich fillet with a blueberry red wine balsamic.
This is on the verge of being bland.
- Okay.
- Two.
As the men maintain their lead Next two, let's go.
Dannie, a line cook from Philadelphia, is hoping her dish will be the start of the women's comeback.
What do you do to relax? - What do you do? - I'm a amateur boxer.
You're an amateur boxer.
Yeah.
Yeah.
- Seriously? - Mm-hmm.
When was the last time you had a fight? I had a fight this January.
- Wow.
- Yeah.
And how'd it go? She went down, yeah.
When it comes to flavor, I pack a combination of punches.
Look out, Hell's Kitchen, 'cause there's a few jabs.
Chef, I made for you pan-seared scallops with a Thai curry sauce.
It's a knockout.
Four.
Congratulations.
Thank you, Chef.
The women now lead by a small margin, but Mark, a line cook from Anaheim, California, is expecting to reclaim the men's lead with his Black mussels with chorizo and a tomato broth.
Oh, dear.
They are cooked to [bleep.]
.
One out of five.
With the women out in front for the first time, sous chef Joe's veal with creamy polenta Delicious.
It's a solid three.
Well done.
Gives the blue team a respectable score while sous chef Meese's sweet potato and asparagus pork loin The pork is dry.
Fails to impress Chef Ramsay.
Meese, it's a big mess.
I'm struggling for a one.
While Meese retreats with her dish and a single point, it's now up to Vanessa, a chef who cooks for first-class passengers at Los Angeles International Airport, to land big points with her eggplant involtini.
Here's the thing.
You may cook for first class.
I wouldn't serve that to coach class.
- One out of five.
Not good.
- Oh, God.
While Vanessa's dish hit some turbulence, Oak Park, Michigan, line cook Jared is hoping to cash in for the men.
What were you before you became a chef? I was a locksmith and a professional poker player.
A professional poker player? Yeah.
So you're gonna have to read my face.
What's under there? Under here is halibut over an Alaskan king crab cake.
You're a poker player.
What do you think I'm gonna say? Four.
- Wow.
Well done.
- Thank you.
- Four out of five.
- Thank you, Chef.
Get it, Jared.
While the blue team remains in the lead, the red team is living on a prayer that Jersey line cook Jackie can save them from falling further behind.
- First name is? - Jackie.
Jackie, where you from? Jersey.
I am the epitome of Jersey.
I'm tough.
I'm beautiful.
I'm sexy.
I will kick your ass and [bleep.]
your [bleep.]
all in the same time.
What's under the dome? I have a seared scallop and grilled corn salsa.
Wow, now, are we on a diet? No, I thought it looked nice with just one.
I thought I would get more from a Jersey girl.
Every time I've been there, man, they're generous.
I know.
I'd love to give it a four.
I can't 'cause there's only one scallop on there.
I'm gonna give it a three.
- Three out of five.
- Thank you.
With Jackie having a respectable dish, Rhode Island culinary manager Kevin is putting his fate in his Chicken Caesar piadina.
There's a reason why you don't put fresh crisp salad on a hot pizza.
Honestly, it looks terrible.
The dough's uneven.
How'd you make that dough so quick? It was a prepared dough.
- So you didn't make the dough? - No.
[bleep.]
.
Is it an authentic Caesar dressing? Premade.
Don't eat it.
Kevin.
Store-bought dough, store-bought Caesar salad dressing.
Let me ask you something.
Do you want to go home? Oh, God.
This is not good.
For the first time in Hell's Kitchen history, the signature dish challenge is being held inside the prize restaurant.
Store-bought dough, store-bought Caesar salad dressing.
But it could be a short stay for culinary manager Kevin.
Do you want to go home? I'll do better, Chef.
- You'll do better.
- I will.
I can show you I will.
One out of five.
That's all you get.
Terrible.
_ At this point I got to think myself, "Well, there's no place else but up.
" Mr.
Smooth and Miss Pink.
Let's go.
Next up is Alan, a sous chef from Lancaster, Pennsylvania.
What's under the dome? I have a pan-seared maple-glazed salmon.
It's a Pennsylvania Dutch country food.
- Wow.
- I'm actually adopted.
I come from a family that has Amish lineage.
So I take it you don't drink.
I'm not that kind of Amish.
When was the last time you saw maple syrup on a risotto? Not since the last time I made it.
Yeah, it's okay for you to laugh.
You don't have to eat this [bleep.]
.
- One out of five.
- Ouch.
Yeah.
With Alan putting the blue team in a sticky situation, Chicago line cook Kristin has an opportunity to make up some ground.
First of all, who got you into food? Where did that influence come from? My probation officer.
Hold on.
You're you Why were you on probation? Um, numerous things.
Seriously? I started cooking because I was on house arrest.
What's under the dome? I have a grilled pork tenderloin with fried Brussels sprouts and a garlic aioli.
Looks a mess, but it tastes good.
- Three out of five.
Well done.
- Thank you.
With Alan's fish being an epic failure, the women are able to tie things up, and the blue team is hoping Chad, a sous chef from Philly Roast partridge breast, confit thighs, and glazed pears.
Has delivered a high-scoring dish.
Partridge is cooked beautifully.
Four.
Good job.
Yeah, nice, Chad.
While Chad's partridge has made the blue team as happy as a kid on Christmas, it's now up to country club Chef Ariel to give Chef Ramsay a present of her own.
This is shakshuka.
Shakshuka.
It's a Middle Eastern dish.
Being half black and half Jewish, the shakshuka definitely represent who I am, so for me, this is literally, like, my heart and soul on a plate.
It's a comfort dish that oozes quality.
Three.
Well done.
Good job.
The men are now clinging to a tiny lead Boys are back in town.
And with one round to go, the women's fate rests in the hands of diminutive New Jersey sous chef Manda.
What's under the dome? Corn flake fried scallops.
Wow, okay.
Great.
Who got you into food? My kids are my big inspiration.
- How old are they? - Eight, five, and four.
Young.
Three kids.
Amazing.
Yeah, it's hard being a single mom, so My one and only motivation right now are my kids.
I'm doing this to give them a better life, and I want to teach them that if you work hard and you believe, it's gonna pay off for you in the long run.
That's what I like to think.
It's not bad, but it's a little bit weird.
I'm a little bit weird.
Sorry.
Three out of five.
Well done.
Now all eyes are on Michigan catering executive Chef Hassan.
Wow.
He must score at least three points with his pan-seared scallops to secure the victory for the men.
Scallops cooked beautifully.
Slightly clumsy in terms of the execution.
Tough one.
Both of you, join your teams, please.
This is so hard.
Hassan, you got a four.
Kevin, you're [bleep.]
welcome.
Men, wow, you're in for a treat 'cause your reward is spectacular.
You're gonna start off by boarding that amazing High Roller.
Aw, yeah, yeah.
It is the world's tallest observation wheel.
Now, once you've finished taking in those breathtaking 360-degree views, I've reserved a Vegas hot spot for you all tonight.
You have the entire VIP section of Drai's Nightclub.
Everyone's face just lit up.
We were all like little kids with new G.
I.
Joes on Christmas Day.
It was it was awesome.
Ladies, all of you are gonna be at the world-famous Sterling Buffet here at Bally's, but sadly you won't be attending as a guest to eat.
You'll be prepping this amazing buffet.
Let's start off with peeling 50 pounds of shrimp.
Then you'll be making the famous Sterling Buffet truffle mashed potatoes.
This combines a total of just over 1,000 pounds of potatoes.
Please don't stand there wasting time with me.
Into the kitchen and get peeling.
Let's go.
I am so pissed.
I wish I was an octopus so I could make everybody's dish so we would have won.
- Whoo! - Yeah! - Yeah! - Whoo! Our team's strong.
We got a bunch of motivated guys.
This is how it's gonna down all day, every day.
Get used to it.
It's beautiful.
Oh, my God.
The High Roller was so amazing.
I've never seen a view that beautiful before in my life, and I probably never will again.
Real talk, though, got to give it up to Mr.
Clutch right here.
Yeah, not too bad.
_ Yeah, that's for sure.
This is everything I dreamed of, being in Vegas.
Hell's Kitchen is not so bad.
I might stick around.
Come on, guys.
- Oh, yeah.
- Oh, wow.
Look at this.
It's beautiful.
Congratulations, guys, and welcome to Drai's.
- Would you like some champagne? - Absolutely.
Here you go.
Thank you.
You're welcome.
This is the biggest shrimp I've ever seen in my entire life.
They're like little lobster tails.
- They're baby lobsters.
- Yeah.
We had a spread that I think Julius Caesar himself would have been jealous of.
Oh, look at that.
Look at that.
I was Caesar today, baby.
This is living.
While the men revel in the luxuries of Sin City, the women are having a devil of a time.
I just got, like, shrimp juice in my mouth.
This is why they call it Hell's Kitchen.
You don't want to lose 'cause then you get [bleep.]
in the [bleep.]
with potatoes and shrimp.
I feel like we're in, like, a Lucy show or something.
My dish sucked.
Wah.
I nailed my dish, and I did what I was supposed to do, and these other girls that are on the team, like, aren't pulling their weight at all That [bleep.]
whitehead needs to go.
Killing me, dude.
And the ones that couldn't perform on the dishes are the ones that are [bleep.]
the most in the kitchen right now.
Okay, we need to see if those potatoes are even close.
- _ - There's no way they're close.
They've been in there for at least 20 minutes.
Coming up at the first Hell's Kitchen dinner service Now the tables are walking out.
When guests start leaving What's going on? Chef Ramsay makes a discovery Disgusting.
So vile Who cooked this? You have to see it to believe it.
After a long and eventful day and night in Las Vegas, the chefs head back to Hell's Kitchen for their first look at their living quarters Where's my new digs? Let's see it.
Home, sweet home.
Only to find one more surprise waiting for them.
Sweet.
Man, these are badass.
These are Henckels knives.
These are god.
This is what everybody dreams of in this industry.
Can't argue with that, man.
It's Henckels, isn't it? Whoo! After quickly settling in Let's go! Let's go! Let's go! It's down to the kitchens, where the chefs must prepare for their very first dinner service Okay, where am I at? Where am I going? What's going on? And in the blue kitchen Kevin, pick it up.
I need those.
Three minutes.
Jared has taken an early leadership role.
These look good.
Don't [bleep.]
up.
Putting this one away.
Ooh, forgot to tell you.
Skin to skin.
Always skin to skin.
Jared's one of those guys who likes to be vocal and make sure everyone pays attention to him.
You know, "Do it this way, and do it that way.
" You need to get out of the way and let me do my job.
You got to lift up on this a little bit.
I don't want to [bleep.]
these fish up.
Ladies.
Listen carefully.
We call back.
We stare at each other.
We communicate with each other.
And we drive each other, yes? Yes, Chef.
Let's go.
Guys, on the stove, find your heat.
Find the magical moments.
Resting time, cooking time, all of you.
Yes, Chef.
- Yes, Chef.
- Marino! - Si, Chef.
- Open Hell's Kitchen.
Let's go.
Here we go.
As the doors open for the grand reopening of Hell's Kitchen We're all pitching for the same team, baby.
The chefs know it's time to shake off the jitters and focus on the job at hand.
Yeah! As for the diners, they are thrilled to have some of the hottest reservations in L.
A.
I am so hungry.
I cannot wait to eat.
In addition to the classic menu, Chef Ramsay has added a grilled shrimp bruschetta as a tableside appetizer which will be served by Meese and Ariel from the red team and Jared and Eddie from the blue team.
First order, here we go.
Table 22.
Appetizers.
- Two scallops, one lamb.
- Repeat the entrée.
Repeat the entrée, please, Chef.
What do you think I am, your? Open your [bleep.]
ears.
Yes, Chef.
[bleep.]
I'm putting my lamb down right now.
You guys got my set going? I need 30 seconds on that scallop, please.
I'm ready.
This is really the first step in showing everyone what you got.
Run 'em right now.
Thank you.
Scallops are cooked nicely.
Hey, scallops roasted beautifully.
- Thank you, Chef.
- Now you set the bar.
- Keep it there, okay? Let's go.
- Thank you, Chef.
I'm fantastic with fish.
Man, I'm gonna own this [bleep.]
station tonight.
- You have no idea.
- Keep it up, baby.
Thanks to Alan and Kevin on fish and Hassan on appetizers, the blue team is off to a stellar beginning.
Oh, my God, yeah.
That was so good.
Meanwhile, over on the red side, it's up to Vanessa and Jackie on appetizers to hopefully do the same.
One special tableside, one pizza, two kale salads.
Working on the pizza.
It's definitely a lot of pressure on my shoulders being in the app station because it's where people die.
- Where are the two kale salads? - Working.
- One minute.
- Working.
- Pizza's going in.
- How long? All these emotions of, like, scared but excited but wanting to throw up.
Like, everything's coming all at once right now.
Hot behind.
- Hot coming through.
- Stop.
That doesn't look burnt to you? I will start over again, Chef.
- Are you okay? - No, I'm not okay right now.
- You're not okay.
- Right now, no.
Throw this out and work on the next one.
So if you're throwing it out, why are you cutting it still? 'Cause I was nervous.
Hey, psst, not as nervous as I am.
Man.
The girl can't even turn a pizza in a pizza oven.
It's just embarrassing.
Bounce back now.
Take a breath and pull it together, okay? - I'm trying.
- Just do it.
As Vanessa tries to overcome her appetizer anxiety, over on the blue side Tuna hit the pan.
Alan has already moved on to entrées.
- You fired on tuna? - Yeah, it's right here.
I didn't hear any entrées fired up by Chef Ramsay, but he sounds confident.
He sounds like, you know, he knows what he's talking about, so I'm gonna be as supportive as I can.
Walking with the tuna.
Let's go.
Walking, walking.
- Coming up.
Coming up.
- What are we doing? - We got two tuna.
- Did Chef fire it? What's that? He brought it up before you fired it, Chef.
Hey, come here, you [bleep.]
bozo.
- Who called the entrée? - I did, Chef.
- You did.
- Yes, Chef.
Would you mind if we send the appetizers first? - No, Chef.
- [bleep.]
hell.
Alan, that's embarrassing.
You are a [bleep.]
moron.
Big difference, order, fire.
- Order in, fire.
- All right, my bad.
That's what I was saying, all right? Won't happen again.
While Alan is refocused on appetizers, back in the red kitchen, Vanessa Two kale.
Is finally delivering her first order of appetizers On order, four [indistinct.]
, table 52.
One roasted squash, two scallops.
Yes, Chef.
And Chef Ramsay is intent on keeping up the momentum in the red kitchen.
Two scallops heard.
I've lived my entire life on the Jersey Shore.
I've made fish my whole life.
I'm not [bleep.]
this up.
How long for the squash? But I'm worried about Vanessa.
If she can't pull it together, like, what the [bleep.]
are we gonna do? One roasted squash walking.
Walking, squash walking.
- Walking the scallops.
- Behind you, Chef, to your right.
Oh, [bleep.]
me.
Hey.
Hey.
Hey, all of you, come here.
Who in the [bleep.]
just brought me that? I did, Chef.
It's like you [bleep.]
all over the plate.
It's even cold in the middle.
Unreal.
What it came down to was, the bitch lost her mind and was, like, seeing stars.
I'm trying to breathe and cook at the same [bleep.]
time.
- And it's hard.
- That's what we do.
You're here to cook.
If you can't cook, it's time for you to go.
Refire scallops.
Refire scallops.
Please, can somebody [bleep.]
help me? All of you, on the appetizers.
Yes, Chef.
Unbelievably, the entire red team has jumped on appetizers to bail out Vanessa.
Vanessa, just just slide down here.
Over on the blue side, the men are moving along and just about ready to deliver their second order of appetizers.
How long are you on the pizza? Come on, let's take these.
I got two capellini going to the pass right now.
- Pizza, how long? - I'm ready, Chef.
Walking to the window.
Behind, second scallop.
They're cooked to [bleep.]
, those things.
- Who cooked the scallops? - Here, Chef.
They're [bleep.]
rubber.
The first portion was perfect, and that was a [bleep.]
fluke 'cause that is [bleep.]
.
Hey, by the way, in England, we have a saying.
"When it's brown, it's cooked.
When it's black, it's [bleep.]
.
" Disgusting, and you bring me that [bleep.]
? What's going on? It's the grand reopening of Hell's Kitchen, and one hour into dinner service Tired of bread.
- I'm hungry.
- Where is our food? What's going on? Alan's rubber scallops and Mark's burnt pizza have brought the kitchen to a standstill.
No one's communicating.
No one's stepping up, and now one's taking charge.
Sorry, Chef.
Frankie, you got you're on pizza? - Yeah.
- Let's go.
Let's go.
Let's go.
- Get it back.
- Pizza coming up.
I figured nobody else could do a better pizza than somebody who's 100% Italian from Brooklyn, New York.
- Walking the scallop.
- All right, let's go.
Let's go.
Walk it.
Walk it.
Pizza, where is it? Pizza right here, Chef.
My apologies.
Go.
Table one.
With Frank stepping in to help on pizza, the blue diners are now receiving food.
Totally worth the wait.
- Yeah, it's really good.
- Yeah.
Meanwhile, in the red kitchen, it's still all hands on deck at the appetizer station.
I'm waiting on two scallops, one roasted squash.
- I'm plating the squash.
- Heard.
I'm coming right now.
You guys walking with scallops? - I got salad ready.
- I just walked scallops.
Scallops.
How many red chefs does it take to make an appetizer? Uh, everybody but Vanessa.
- Son of a bitch.
- Service, please.
Thanks to Chef Ramsay's unusual station realignment, appetizers are making their way out to the red diners - That is really good.
- Yeah, it's really good.
Let's go, ladies.
Come on.
And the women are ready to start their Entrée.
Two tuna, two Wellington, two rigatoni.
Yes, Chef.
Over in the blue kitchen Two risotto, one capellini, one special.
Yes? Yes, Chef.
Let's go! The men are still backed up on appetizers and have now put the tableside chefs in neutral Let me go check on them.
I'll be right back.
And so Jared and Eddie, in an attempt to be useful, head to the kitchen to offer their assistance.
Guys, talk to me.
What do you boys need? What do you boys need? I'm finishing off this risotto.
Eddie.
Risotto.
I heard everything going on.
I was like, "You know, they need help.
I am going back in there.
" Coming around hot.
Coming around hot.
Hey.
Hey, you.
Come here, you.
Put it down.
Who cooked this? I started it, Chef.
Eddie finished it for me.
Come here, you.
Taste that.
It's bland.
The rice is still undercooked.
Disgusting! Mark is not getting any of his dishes right.
He looks like a deer in headlights when he's getting yelled at.
Bro, like, wake up.
Hello, you're here.
Come here.
You, come here.
Sit down and eat your [bleep.]
.
Yes, take a seat.
You must be tired, you know, [bleep.]
.
- Marino.
- Yes, Chef? Glass of sauvignon blanc for Chef Mark and Steady Eddie.
- Okay.
- All right, let's go.
Here you are, guys.
And if I were you, I will actually eat it fast.
I swallowed the risotto just like I swallowed my pride.
I still don't know how the hell I got roped into that, to be honest with you.
While Mark and Eddie eat their mistake, many blue diners are, not surprisingly, getting restless.
- Getting hungry.
- Anytime now.
Yeah.
Back in the red kitchen Together, two tuna, two Wellington.
Yes, Chef.
It's up to Sherkenna on meat and Ashley on fish to get their first entrées out of the kitchen.
- Cutting Wellington now.
- Walking.
Walking to the window, Wellington.
Sherkenna, hello.
Wellington's cooked beautifully.
Thank you, Chef.
This country girl's here to win.
Whoop, go me.
Good job, ladies.
Let's finish strong.
Come on.
Thanks to Sherkenna and Ashley's strong performances, the red team is now on a roll.
- Hmm, yeah.
- Right? That's really good.
Back in the blue kitchen Come on, guys.
They're about to walk out.
Chef Ramsay is just looking for Risotto, where is it? You got my two lobsters for the risotto ready? - Yup.
- Make sure they're hot.
Go.
Go.
Go.
To your left, Chef.
Unreal.
Hey.
Hey, hey, hey.
Come here, all of you.
All of you! Fish station, Alan and Kevin, they were kind of Like like a fart in a fan factory.
Man, they were [bleep.]
lost.
Just touch that.
Put your hand on there.
Touch, touch.
[bleep.]
cold! What's going on? 'Cause I'm getting seriously pissed off! I'm done.
Let's get out of here.
I do not [bleep.]
get it.
Chef, table 40 is leaving.
Two top.
They haven't got anything yet.
Now the tables are walking out.
Just literally giving up! A bit like you.
[bleep.]
off out of here.
Get out! Get out! It's an hour and a half into the grand reopening of Hell's Kitchen I am pretty hungry.
Waiting so long.
Touch, touch.
Ice [bleep.]
cold! And after a complete collapse on appetizers off out of here.
Get out! The blue team has been expelled by Chef Ramsay.
What a [bleep.]
show.
I've never been a part of anything so hellacious in my life.
Hey.
Hey, hey, bozo.
Do me one favor tonight.
Get upstairs and think of two individuals that don't belong in the blue team.
- Get out! - Yes, Chef.
Yes, Chef.
Pathetic! That was brutal.
While the men shuffle off to the dorms We only got, like, two tickets in the window.
The women have made a strong comeback and are racing to the finish line.
Tuna.
Thank you.
Wellington.
Walking to the window, Wellington.
Thank you.
Good.
Beautifully cooked.
Let's go.
Let's do this.
Come on, you guys.
- Rigatoni.
- Heard.
- Walking the rigatoni.
- Let's go.
It felt like the heavens had opened up.
I was just like, "Oh, yes.
" Service, please.
Mmm.
I'm really impressed.
Great job, red team.
Start clearing down.
- Yes, Chef.
- Yes, Chef.
Anybody want to start? I got to say, Mark, I think that just getting off on that first turn, you know, with the pizzas for those reasons, I'm gonna put you up.
I just didn't hear your voice the whole time.
I didn't see you coming over, helping, but you were in your own world, too, you know? I'm very passionate about what I do.
I really want to stay.
I know I can bounce back.
- I know I have the skill set.
- Joe? I nominate the the fish station, Alan and Kevin.
I did have my station.
It was my fault that I let Alan step in, and then Alan botched it all up, and every time I tried getting in there, he's like, "No, I got it," and I'm like, "No, you don't.
" Oh, hell no.
I mean, I was one person, and when you count Kevin, I mean, 1 1/2, so don't give me that [bleep.]
, dude.
I'm not gonna throw people under the bus, but you [bleep.]
up.
He [bleep.]
up.
You [bleep.]
up.
I can't remember if you [bleep.]
up.
I've really put my head down and tried really hard, and it hurts my pride 'cause I thought I could come out here, you know, with the experience that I had, and it's not enough.
Kevin, stop being a [bleep.]
.
The major leagues is not the time to learn how to hit a fastball.
I still have a lot to give Chef Ramsay, and Alan just seems like he's one of those guys that have just given up, so if it's between me and him, Alan should go home, not me.
It's hard to narrow it down to two people.
Well, what do we want to do? Jared, blue team's first nominee and why.
Mark.
He burnt that first pizza, and he never recovered.
Second nominee, Jared, and why.
Our second nominee is Kevin.
He doesn't have the same skill set a lot of us have.
We need to go over things once, twice, three times.
Mark, Kevin, step forward.
I'm just not sure that either of you are gonna grow.
Maybe I should just make the blue team lighter and both of you go home.
After an embarrassing loss on opening night for the blue team, the men have nominated Mark and Kevin for elimination.
I'm just not sure that either of you are gonna grow.
Maybe I should just make the blue team lighter and both of you go home.
Not at all, Chef.
I'm ready to be here.
And I'm ready to show you that I'm here for you.
It's a big thing for me to be here, and it's just very overwhelming, Chef.
Young man, it's a big thing for everybody to be here.
Yes, Chef.
Kevin, how can you be so lost so early on in the service? It was a little overwhelming getting used to the environment, but I definitely have the will and determination.
I'm gonna study.
I'm gonna practice.
Tomorrow I'm gonna come back bigger, better, faster, and stronger.
My decision is Kevin back in line.
Yes, Chef.
Mark, give me your jacket.
It's time to leave Hell's Kitchen.
Sorry, Chef.
I wish I could have done better for you.
So do I.
Good Night.
I didn't expect this at all.
I came in thinking that I was gonna be on top, and here I am first to be kicked out.
Every part of me wishes I could come back tomorrow, you know.
It's hard.
I've never seen a blue team freeze after one table of appetizers as much as you guys did.
You need to get your heads in the game quick.
Now, [bleep.]
off, will you? You got to look at life as a bow and arrow.
In order to shoot forward, it first has to be pulled back.
Mark was our setback today, and guess what.
We're gonna explode out of the bow tomorrow.
If you don't got the eye of the tiger in the jungle, you're gonna get eaten.
It could be over for any one of us any day, so, you know, I got to stay hungry.
It felt great not to have eliminated people, but I mean, I don't think we knocked it out of the park.
I think we got on base with a walk.
Mark was a disaster from the start.
The best thing I saw from him was his back as he walked out the door.
Next time on Hell's Kitchen So you don't want one? Will a late night of raucous partying Oh, yeah.
Leave the chefs so unfocused in the kitchen It's like nobody cares anymore.
This is a [bleep.]
joke.
That Chef Ramsay must go to extreme lengths Just to get their attention? Stay focused.
It's a festival of freakiness Oh, my God.
Bazinga.
In the weirdest What the hell is going on? Wildest I would love to get up on that.
Wackiest episode ever Yah, yah, yah, yah, yah! Of Hell's Kitchen.