Hell's Kitchen (2005) s16e08 Episode Script
Dancing With the Chefs
1 (male narrator) Previously on "Hell's Kitchen" (narrator) Despite being on opposing teams, Heather and Andrew grew closer.
All we're doing is laying next to each other.
(narrator) Or at least one of them did.
I get married in a couple months, so it's probably not gonna be a strong relationship.
(narrator) At the challenge, Chef Ramsay tested the chefs' creativity We, as chefs, are artists.
(narrator) With Southern cuisine.
- Devin, what do you think? Go spicy? - Yeah.
This challenge is designed for our Southern boy.
(narrator) And Chef Ramsay flew in from Birmingham, Alabama, Chef Chris Hastings.
- Thank you for having me.
- Welcome.
(narrator) Johnny's spicy hanger steak over a bed of garlic hash failed to stand out.
A little nondescript.
Doesn't have any zing.
Well, that's Johnny.
He's not the best.
(narrator) As for the Red Team, Shaina's hanger steak Clearly Shaina gets one.
(narrator) And Wendy's spicy fried catfish Beautifully cooked.
Crispy.
(narrator) Helped propel the Red Team to victory, and Wendy's dish earned a spot on Hell's Kitchen's dinner menu.
There are not words for the joy in my heart.
Thank you, Chef.
(narrator) At dinner service - Chef's table, two risotto.
- Yes, Chef.
With celebrities at the chef's tables, Johnny's scrumptious risotto scored with NBA sharpshooter J.
J.
Redick.
I could eat another bowl of this.
Perfect.
Knew it.
(narrator) Despite a shaky start cooking Wendy's challenge-winning dish The fish are soggy as [bleep.]
.
(narrator) Andrew made a formidable comeback.
Just touch that! Beautiful.
(narrator) And the men finished service on a positive note.
The catfish is amazing.
(narrator) In the red kitchen Where's the catfish? (narrator) Wendy had issues cooking her own dish.
Stop, stop, stop.
That's completely my bad.
(narrator) And after Kimberly moved Shaina's Wellingtons mid-cook I need to put your Wellingtons in here for now.
I'm dropping temp on the oven.
[bleep.]
.
(narrator) Chef Ramsay had seen enough.
That's raw.
Kim turned the oven down.
That wasn't my fault.
- Get out! - Oh, my gosh.
(narrator) Shaina and Kimberly took their beef into the dorm.
You tried to throw me under the bus - Listen to me.
- And it's not fair.
I didn't [bleep.]
throw you under the bus! - (narrator) The women nominated - Wendy.
- (narrator) Along with - Shaina.
(narrator) Faced with a difficult decision, Chef Ramsay surprised everyone with a plan that shook up both teams Both of you, you're going in the Blue Team.
Matt, Andrew, you two are joining the Red Team.
(narrator) As he kept everyone's dream of becoming head chef at Yardbird Southern Table & Bar at The Venetian in Las Vegas alive.
And now, the continuation of Hell's Kitchen.
- Now [bleep.]
off.
- Yes, Chef.
I'm kind of shocked because I feel like I just gained the respect of all of my guys, you know? [grunts.]
[bleep.]
, man.
But I'm Red Team now, so there's nothing I can do about it.
Take that [bleep.]
off.
You're blue now.
It was a shock, but I'm good.
I don't want to be on a team with these girls.
I'm just being honest.
Now I got to just pull myself together and figure out how do I get to be that one winner at the end.
- Shaina, I love you.
- I love all of y'all.
Sorry, girl.
[Ohio Players' "Fire".]
Fire Unh, uh The way you walk and talk Really sets me off to a full alarm, child Yes, it does When you're hot you're hot You really shoot your shot You're dyn-o-mite, child Yeah The way you squeeze and tease Knocks me to my knees 'Cause I'm smoking, baby, baby Well, I can tell by your game You're gonna start a flame Love, baby, baby Fire Got me burning burning burning Fire Got me burning burning burning That's what I said, child Ow fire Don't lie to us.
You cried last night.
I'm so excited.
I'm so excited to be on Blue Team now.
I work far better with men than women.
I'm rid of the mean girls club.
I look better in blue anyway.
(narrator) Now that personnel changes have been made - Oh, there's some music playing.
- Go, go, go.
(narrator) The newly reorganized teams will have to work to find their rhythm.
Oh, [bleep.]
.
[dance music.]
Line up.
[claps.]
(Heidi) What is going on? I'm a big fan of dancing, and I'm pretty good on my feet, so I'm hoping it's a dance challenge.
Get it, girl.
That one chick with the long black pants [sultry music.]
Right up my alley.
He's sexy.
Take him home.
Oh, I'm so white.
I don't dance.
[applause.]
Amazing.
(Gordon) Wasn't that incredible? Absolutely brilliant.
Well done.
Although they were very entertaining, I did not bring these amazing dancers here to entertain you.
Let's get that right.
They were actually rehearsing for tomorrow night's big event.
For the first time ever in Hell's Kitchen, we will be hosting the International Ballroom Invitational.
- Wow.
- Awesome.
Now we will be preparing a unique, very special menu to go along with this incredible event.
Right now, I'd like to introduce you to two very special individuals.
He's a former United States and world ballroom champion and is a choreographer on "So You Think You Can Dance.
" Okay.
Please welcome Jonathan Roberts.
[applause.]
- Jonathan, welcome.
- Good to see you.
- Welcome.
- Great to be here.
Now Jonathan will be joined by somebody else.
She is well known for her role as Bebe in the film "A Chorus Line.
" She's also been a choreographer for superstars like Michael Jackson and Madonna.
- Wow.
- Please welcome Michelle Johnston.
[applause.]
Michelle, welcome.
Nice to see you, my darling.
Welcome, welcome.
Good to see you.
Great to see you.
Now listen carefully.
Jonathan and Michelle are not only gonna be judging the unique dance competition.
They'll also be judging your dishes in today's challenge.
Before we get started on the challenge, let's find out what they're looking for in the menu tomorrow night.
Michelle? I think, since the dancers tomorrow are representing international styles, I think it'd be great to stay in that theme.
- (Gordon) Jonathan? - When I travel all over the world, I'll eat whatever dish is in that country, no matter how strange it is, so please excite us.
Jonathan, thank you, Michelle.
We'll get to work immediately, and look forward to seeing you for the tasting.
All right.
Thank you both.
Excellent.
Now, for your next challenge, each team needs to create two chicken, two fish, and two beef entrées full of spice, packed with flavor.
- Clear? - (All) Yes, Chef.
Take a minute, all of you, and decide who's cooking what.
- Let's go.
- I'll do chicken.
- I'll take beef.
- All right.
- I'll do chicken with you.
- Chicken, okay.
We have two new teammates, so I'm not sure what proteins they're gonna be comfortable cooking, but I want beef.
I haven't worked with beef yet, so filet's mine.
- I'll do fish.
- Are you sure? All right.
Beef, beef, chicken, chicken, fish, fish.
Have we worked it out? - (All) Yes, Chef.
- Good.
You've all got 40 minutes, and your time starts now.
Let's go.
(narrator) In today's event menu challenge, both teams must prepare two beef, two chicken, and two fish dishes.
Ah, man.
This is gonna be hard.
(narrator) Chef Ramsay and the guest judges will be looking for creativity, presentation, and above all, flavor.
I'm doing a roasted carrot cumin sauce, and I'm gonna do a charred corn and warm crab salad on top.
I'm gonna do the sea bass.
I'm actually gonna cook it en papillote.
I think I'm gonna do a tropical fried diavolo, what do you think? I think me and Andrew work well together.
It's great that I got someone with me now that I'm on the red side 'cause too much estrogen in one kitchen is not good.
Does it sound good to you, bro, or I think it sounds off, but that's your style though, - so your style's different than mine.
- Yeah.
30 minutes to go, Red Team.
(All) Yes, Chef.
Guys, I'd get your steaks on now, yeah? Yes, Chef.
Chef, get our steaks started right now? I would just give it enough time to rest.
(Andrew) I work in a steakhouse.
I know how to cook proteins.
I'll be fine.
I don't want to tell you again.
- Blue Team, ten minutes to go.
- (All) Yes, Chef.
(Gordon) Six stunning entrées.
- Chef, mayonnaise? - You have to look.
- I don't know.
- Okay.
If not, just make aioli with a lot of acid.
Is there a measuring cup anywhere? Guys, measuring cup? Er, got it.
Starting to run out of time.
Six minutes, guys.
(Johnny) Feeling a little frazzled.
Having to make mayonnaise in a high-pressure situation is so intense.
It won't start.
Johnny, there's plenty of other creamy [bleep.]
in this kitchen.
You don't need mayonnaise.
Thanks, brother.
Coming up to two minutes to go.
Yes, Chef.
Heard, Chef.
(Gordon) Let's go, guys.
Got to plate, guys.
Got to plate.
Got to get it on.
Let's go.
Let's go.
Let's go.
Behind.
Come on, guys.
Got to make an impression.
Debating whether to slice or not.
Come on.
It has to be up.
Ten, nine, eight, seven - You got to be walking.
- Six, five Let's go.
Move.
Come on.
Four, three, two, one, and stop.
Away from the plates.
(Gordon) Michelle, Jonathan, and I will taste all four dishes of each category.
The best overall dish shall receive one point, and that dish shall also go on the menu ahead of - tomorrow night's big event.
- Wow.
And as you know, the team with the most points will win the challenge.
- Clear? - (All) Yes, Chef.
Great.
Let's start off with some chicken.
(narrator) In the first round of the event menu challenge, Devin and new Blue Team member, Wendy, will face off against Red members Heidi and Heather.
Chef, I have for you a nice, sweet chili glaze over my pan-seared chicken.
It's kind of spicy and Asian pear slaw on top.
It has a kick.
(Gordon) In a good way or bad way? - It's not really infused.
- Mm-hmm, bit too intense? - Mm-hmm.
- Jonathan, what'd you think? I just don't taste the chicken as much as I think I'd like.
- No? - Ugh.
Damn it.
(Gordon) Right, next one.
Heidi, describe the dish, please.
I have a chipotle oven-roasted chicken with a fresh Spanish rice.
Mmm, interesting.
What does she know about Mexican food? That bitch is from Maine.
That's about as far away from Mexico as you can get.
For me, this is too much spice.
- Okay.
- I don't mind the spice, yeah.
(Gordon) You've nailed the chicken beautifully.
- Thank you, Chef.
- Red Team, thank you.
Blue Team.
Wendy, please describe.
Chef, what I've made for you today is an al pastor-style chicken.
(Gordon) Wow.
Visually, again, Michelle, what do you think? Honestly, this is a little Looks a little sloppy to me.
Yeah, mm-hmm.
It's kind of hard to make rice and beans look pretty.
It does not taste like it looks.
(Gordon) You're right.
I expected a little more spice to it, - but the taste is really nice - Yeah.
- And the combination's great.
- Thank you.
Devin, give a little description.
I wanted to do a fusion of Asian and Thai cuisine with prosciutto-wrapped Thai and Asian salsa going around the chicken.
Asian prosciutto? So it's an Italian.
Asian uh, prosciutto wrapped around my, uh Asian, uh Asian and Thai fusion.
Right.
I'm "confusioned.
" No confusion, Chef.
(Gordon) Dig in, please.
Jonathan? I don't like the chicken as much as I did in the other dishes.
I like the flavor, but the texture, to me, it's a little bit slimy.
(Gordon) Now, Michelle, how was that for you? - To me, it's between these two.
- I'd go with this one.
- Me too.
- Great feedback.
Thank you.
Winning the first round, congratulations, Wendy.
Good point.
Really good point.
- Pick up your dishes.
- I'm so excited.
This is resurrected, phoenix-on-fire Wendy.
Let's go with some fish.
(narrator) The Blue is on the board first, and Shaina is looking to extend their lead with her jerk salmon and avocado mango puree.
Delicious.
Texture's wonderful.
You got to have great lines as a dancer, - and this has great lines.
- Good job.
- Thank you, Chef.
- Really good job.
Why didn't she do this when she was on our team? [snickers.]
Wow, Koop, a little surprise in store.
That is a, what, en papillote? That is en papillote.
That is seared sea bass inside of that.
(Jonathan) I like that it looks very complicated, and then you open it up, and it's very simple.
And it's a little bit stringy.
I don't know why.
I was expecting more flavor, especially the way it was prepared.
(narrator) With the judges bagging on Koop's papillote, Kimberly looks to strut her stuff with her miso sea bass and Asian vegetables.
(Jonathan) The broth's absolutely excellent.
Quite attractive-looking as well.
Thank you, Chef.
(narrator) With the final dish of the seafood round, Matt hopes his fra diavolo will earn the Red their first point.
(Gordon) It looks a mess, and it shouldn't taste as good as it does, - but it does taste good.
- Mm-hmm.
(Jonathan) This is the most surprising one by far.
That's a tough one.
For me, I'm gonna come back to the restaurant and have this.
Yeah.
I feel we asked for adventurous and something different.
- Yes, yes.
- And this definitely is.
- No, he definitely delivered on that.
- Yeah.
The top two here? Yeah.
We got the point either way, but I want people making my menu.
We'll leave it to you.
I am gonna break the tie.
The point goes to Kimberly.
Yes! Good job.
Good job.
We are tied up, and it all comes down to the beef.
Let's go.
(narrator) First up is Ryan's Indian-inspired pan-seared filet.
- Wow.
That's really lovely.
- That is excellent.
Yeah.
Very international too.
(Gordon) Wow, wow, wow.
Um, Andrew, please, describe the dish.
It's a chili-rub New York with a roasted carrot and cumin sauce.
A bit too much blood on the plate.
Yes.
I don't I just don't want to see it - Yeah.
- Pooling on the plate.
(Heather) What the hell are you doing? You work at [bleep.]
steakhouse, Andrew.
The secret behind any good New York strip, - any steak, is let it rest.
- Thank you.
(narrator) With Andrew getting bloodied by the judges, Johnny looks to bring the heat with his spicy flank steak tostadas.
To me, this has to taste fantastic 'cause the presentation isn't as good as the other three.
Yeah, I ran out of time.
No, no, no, no.
- Everybody had 40 minutes.
- Yes, Chef.
That filet mignon had 40 minutes.
So did the New York strip.
So did the skewers.
Don't start that [bleep.]
.
Yes, Chef.
- It's neither crispy nor - No.
It's sort of gummy.
- Tough as old boots.
- Mm-hmm.
Come on, Johnny, really? This is bad.
This is so bad.
- Oh, dear.
I'm sorry, Michelle.
- No.
- Are you okay? - Oh, no.
[bleep.]
.
(narrator) The score is tied, and it's Ryan, Andrew, Paulie, and Johnny in the final round in the International Ballroom Menu challenge.
It's sort of gummy.
- It's tough as old boots.
- Mm-hmm.
(narrator) And Johnny's flank steak tostadas have missed the mark.
(Gordon) Are you okay? Oh, no.
It's terrible.
Can we agree that's out? Yeah, that's out.
- Johnny's is out, yeah? - Mm-hmm.
[bleep.]
.
Come on, guys.
All I have at this moment is faith that Paulie can deliver.
Paulie, describe the dish, please.
I did a flank steak pounded down into peanut and hoisin Thai skewers.
Jonathan, what'd you think? You guys are making this hard.
This is really nice.
Wow.
- You're creative, and that's - Yeah.
(Michelle) Exactly what we were asking for.
So I think we can comfortably say these are the top two unique dishes.
- Great flavor, Paulie.
- Thank you.
Great finesse, Ryan.
I mean, I think this is my dish.
Wow.
Yeah, that's just such a unique combination.
Congratulations, Red Team.
Ryan, well done.
- Thank you, Chef.
- Yes! Well done.
- Thank you.
- Wow.
I'm so excited.
See you all tomorrow.
(both) Thank you.
Thank you.
Bye.
Thank you both.
Right.
Red Team, congratulations.
For winning the challenge, all of you are gonna be kayaking on one of the most amazing scenic coasts, stunning views of the Channel Islands, Santa Barbara mountains.
I get to touch the Pacific Ocean! Yes.
Now to go with those amazing sea adventures, for lunch, you're going to enjoy some delicious seafood because you're headed to one of California's amazing seafood restaurants, The Lark.
Wow.
(Gordon) This place is amazing.
You're in for a treat, guys.
- Don't stand there staring at me.
- (All) Thank you, Chef.
(Gordon) Get out of here.
Well done.
Yes! Yoo-hoo! This is the start of our winning streak.
I love my new team.
(Gordon) Blue Team, while the Red Team are kayaking along the coast, you'll have your very own unique experience.
Tomorrow night's ballroom dancing event, we will be featuring the most amazing, the most sought after raw bar.
Now to fill up that raw bar, naturally we need oysters, clams.
I want them all hand-washed.
I don't want to see an ounce of grit.
[bleep.]
.
I want you to break down hundreds of pounds of lobster.
So I want to see the best raw bar.
- Yes, Chef.
- Yes, Chef.
Now get out of here.
Yay! [laughs.]
Oh, this is nice.
I'm already leaning.
Oh, my God.
I'm wobbling.
I'm a little unsure about kayaking 'cause I've never done it before, and I have what I'd call a bit of a weight problem.
I'm going into the tugboat.
- How do you brake? - [laughs.]
Who parked their tugboat here? I am way too clumsy to be on this little kayak.
Guys, get out of my way.
Oh, stop, stop, stop, stop.
- Oh, my [bleep.]
God.
- Oh.
Oh, no.
Matt, you [bleep.]
! - I see you! - Oh, you bitch! [laughter.]
- Andrew is a huge child - Oh! Trapped in a large, weird, mutant man-child's body.
[laughs.]
Steer away.
No one likes a show-off, ladies.
I'll catch up! [humming "Oh My Darling, Clementine".]
Oh, my darling, Clementine Ooh! [laughs.]
How fun is it to rip these red lobsters in half? It's extremely fun.
I'm gonna rip your body in half.
First I rip off your tail.
Then I pull off your claws.
Arr! [gibberish.]
Yes.
Apparently Wendy is a seafood serial killer.
[Wendy giggles.]
She's using her huge bricklayer hands for tearing up lobsters.
Arr! Hey, what's wrong with you? [giggles.]
(All) Hi.
- The charcuterie board here.
- Cool.
- They'll be the oysters.
- Whoo-hoo! And the duck liver mousse.
- Wow, thank you.
- Oh, wow.
I have never experienced the most amazing tasting menu as we did tonight.
I'm ODing on flavor right now.
[all chuckle.]
It was just an amazing, sexy, gorgeous meal.
Service tomorrow night's gonna be interesting.
I am so excited.
I thought we worked really well together today in the challenge.
- I thought we did.
- Yeah.
- Do you want a piece of this? - Yeah, please? (Andrew) I even gave you the bigger piece.
You guys are such lovebirds.
[chuckles.]
You guys took it the wrong way.
- Oh, yeah? - Yeah, you guys are a bunch of pervs.
Oh, my God.
It melts in your mouth.
You guys, just keep it G-rated.
They're already plotting X-rated.
He wishes.
Oh.
I really feel the Red is finally coming together, but it is upsetting to me to sit there and watch the flirting.
Those are your competitors.
Those people are gonna try to [bleep.]
you and not in the right way.
(All) Cheers.
The new and improved Red Team.
- I like it.
- New and improved.
No winking.
You're done winking.
Hey, he has a crush on me.
Come on, Blue, get some hustle up in this hallway.
Let's make some moves.
(narrator) Tonight, for the first time ever, Hell's Kitchen will host the International Ballroom Invitational.
Everybody add to the master, yeah? (narrator) And both teams are working to get in step with their newest members.
(Shaina) We gonna go with searing all sides? When they fire, throw it down.
Yeah? We do all our fish like that.
Sea bass? You sure? We don't rest any of our fish over here.
All right.
I just told Johnny, "Listen, I think I should sear your fish off," and he didn't want to listen to me.
We're doing the bass just like we always do.
(narrator) While Johnny brings his new teammates up to speed on bass, Ryan helps Heidi and Andrew prep her challenge-winning dish.
That thing is gonna be, like, a serving.
So there's got to be a better way to do it.
Okay.
I don't care.
I okay.
Everybody just needs to relax.
I don't know what's going on.
[chuckles.]
Or you can laugh if you want to and just make this a [bleep.]
stupid-ass kitchen.
It's not that I have an attitude.
It's just that I'm not gonna [bleep.]
joke around with you.
Andrew, I know exactly how I cooked it and how it should be.
Maybe you should stop [bleep.]
laughing and listen to me.
I'm gonna need this for, like, linens for, like, the fish.
That way, you know, you're gonna deal with - That many? - Yeah.
All right, [bleep.]
it.
Take whatever you want.
Take a deep breath.
Okay, but I'm setting my station.
Can I not do it the way that I've been [bleep.]
doing it? Yeah.
No, you can.
Okay, so why can't I say that? People got attitude in this kitchen right now.
We got to get rid of that.
We're in the kitchen.
Take it Save it for later.
Okay, but you're telling me how you like to do things.
That's fine.
I'm telling you how we like to do things.
Matt, let these girls do it their way.
They've won more than us.
I'm doing whatever they want.
It's fine.
Yeah.
I don't give a [bleep.]
anymore.
You guys were being [bleep.]
this morning.
Guys, if we can't get through prep, it's gonna be really hard getting through dinner service.
- Ladies, good afternoon.
- Sorry, Chef.
- Good afternoon, Chef.
- Red Team, line up.
Yes, Chef.
Blue Team, line up, quickly.
Tonight, we are hosting the International Ballroom Invitational.
The menu includes the winning dishes from yesterday's challenge.
As this is a very special, unique event, the timing tonight is critical.
All the guests are arriving at the same time.
We want them eating at the same time.
(All) Yes, Chef.
Get on your stations.
- Let's go.
- Yes, Chef! All right, guys.
- Marino! - Si, Chef? Open Hell's Kitchen, please.
Let's go.
Subito.
[dramatic music.]
[engine revs.]
First guests arriving, guys.
(narrator) As guests arrive and dancers prepare for tonight's International Ballroom Dance Invitational (All) Cheers.
I'll take the pan-seared scallops.
The 12-ounce New York strip.
(narrator) The chefs hurry with last-minute details on the featured menu items and the raw bar.
On order, four covers, table one.
- Two risotto, two carbonara.
- Heard, Chef! - Heard, Chef! Heard, Chef! - Two risotto.
We cannot serve it yet, okay? Obviously until the first dance, so get ready, okay? - (both) Yes, Chef.
- Don't start sending yet.
We can't send until they've had the first dance.
So I don't I love the fact that you're organized, - but don't send, yes? - (All) Yes, Chef! Four covers, table 41, two risotto, two scallops.
- (All) Heard, Chef! - Let's go.
(narrator) While the chefs hold their fire, out in the dining room, it's time for the big event to commence.
[exotic dance music.]
[upbeat music.]
[dramatic dance music.]
(Paulie) Wow.
She has a body on her.
I wish I could just stand there all day and watch her.
[cheers and applause.]
Dance is finished.
Two risotto, two carbonara.
Four minutes to window.
- (All) Yes, Chef.
- Let's go.
Yo, you said you needed two or three? Wendy, Paulie? Guys, guys, talk to me! How many risotto? Paulie! There's no communication over there at hot apps.
Paulie's got a Mount Rushmore of risotto, and Wendy can't even get out a freaking carbonara.
Look, come here, you.
Come here you.
- Who's doing what? - I'm doing all the risottos.
- You fire I fired 'em all.
- Yeah, no hey, yeah.
- Yes, Chef.
- I didn't say throw them all, but which one of these are any [bleep.]
good? Who in the [bleep.]
is organizing? One, two, three, four, five, six.
This one was going first.
The second No.
That [bleep.]
that's got fat coming out of it.
- That's gone.
- I'm already making you a new one.
You're not organized.
You're just dumping [bleep.]
on top of [bleep.]
- on top of [bleep.]
.
- Now I'm gonna refire two more.
- Let's go then! - Yes, Chef.
(narrator) While Paulie's plan to get ahead has backfired, in the red kitchen, Matt on fish and Ryan on appetizers are doing their best to get the red kitchen off to a strong start.
Two scallop, two risotto urgently, yes? (All) Yes, Chef! Two more scallop, two more risotto.
I bust my ass.
Like, I'm not here to play.
- Walking with risottos.
- Okay, heard.
Walking with two scallops.
I want to prove myself to Chef Ramsay and my team.
- Hey, Red Team.
Red Team, urgently! - (All) Yes, Chef.
What is going on here all of a sudden? What the [bleep.]
is happening? I don't expect this [bleep.]
on our eighth dinner service.
(All) Yes, Chef! Hey, you don't need to reexamine them.
- Yes, Chef.
- Stevie Wonder knows they're [bleep.]
.
- Yes, Chef.
- They're that bad.
Matt, I know it's the first time working together, but if you keep screwing up, it's gonna be the last.
(Ryan) Get 'em going again, guys.
(narrator) While Matt works to deliver scallops that aren't burned beyond recognition, in the blue kitchen, Chef Ramsay is looking for Paulie and Wendy's refires on Two risotto, two carbonara.
Two carbonara walking.
- (Paulie) Coming with two risotto.
- I have the risotto, Chef.
Let's go.
Nice risotto.
Let's go.
(narrator) Now that Wendy and Paulie have found their groove Two capellini, yes? Yes.
(narrator) Appetizers are making their way out to appreciative diners.
- Thank you.
- You're welcome.
Enjoy.
This is really good.
(narrator) Meanwhile, in the red kitchen You gonna take that one for me? Yeah, of course.
(narrator) Chef Ramsay's still waiting on Matt's refire of scallops.
That's it.
Nice.
Let's go.
- Great job, Matt.
- Yeah, good job, good job.
(narrator) With Matt's confidence and performance on an upswing Perfect, perfect, perfect.
(narrator) The Red is sending out appetizers.
We can do this, guys.
We got this.
(narrator) And in the blue kitchen, Chef Ramsay is ready to fire off entrées.
- Two sea bass, two filet.
- (All) Heard, Chef! Just under four minutes to the window.
Johnny, just tell me what you need.
- Okay.
- You got your fish in? Fish is going in right now.
Johnny's trying to throw everything in the pan at once 'cause nothing's seared off.
Dude, you're not even gonna get a good sear on these bitches.
- Did you baste it? - Yes.
Okay.
Walking with two New York.
Where are the sea bass? Walking with two sea bass.
Blue Team! Raw.
Cold and [bleep.]
raw.
So close, [bleep.]
.
Now we got to look like a bunch of [bleep.]
.
I knew we were supposed to sear the fish.
Ugh.
(Gordon) How long? Chef, because of the thickness of the two sea bass, it's gonna take him six minutes.
Oh, [bleep.]
hell.
So the sea bass is not even [bleep.]
seared off? No, it is not, Chef.
Aaron, continue cooking that.
Hey, Blue Team.
Come here, you.
All of you, come here! Out of the way, please.
- Out of the way, please.
- Yes, Chef.
All of you! We've always seared.
It's raw in the middle, but what is it? - (All) Seared off, Chef.
- Touch it.
Blue Team, we haven't even seared anything.
I told him! I told him to sear the fish.
I told him, I told him, I told him.
Nothing! (narrator) It's 45 minutes into dinner service, and Johnny's failure to take advice from Shaina on the sea bass So the sea bass is not even [bleep.]
seared off? No, it is not, Chef.
(narrator) Has come back to haunt him.
All of you, come here.
Out of the way, please.
All of you! (Kimberly) Hey, Blue Team.
[bleep.]
up again, huh? It's raw in the middle, but what is it? (All) Seared off, Chef.
- Touch it.
- Yup.
We've always seared, and we haven't even seared anything.
Nothing! - Yes, Chef.
- Why didn't you sear them off? - I was holding I didn't - Holding for what? I didn't think we seared off anything.
They seared them off when the appetizers were [bleep.]
done! I didn't think that was the way to do it We do it in the a la carte! - Okay, Chef.
- Normal service we do it! - Yes, Chef.
- All right, let's go.
- Let's get those seared off.
- Get 'em all on.
She didn't tell me to sear that fish.
She asked if I should be searing the fish, and then because I said that's not how we do it she just let me go down? [bleep.]
you, Shaina.
- Blue Team, how long? - Walk with the two New Yorks.
Walking two sea bass.
Coming up behind.
Behind you, Chef.
It's fine.
Service, please.
Come on, guys.
Keep talking.
Keep talking.
(narrator) With Johnny bouncing back with an acceptable sea bass Good.
Let's go.
(narrator) The Blue Team finally delivers its first order of entrées.
Pretty good.
(narrator) And back in the red kitchen, the chefs are trying to work it all out on their entrées.
- Two salmon, two filets.
- (All) Yes, Chef! It's just gonna be But it's then two minutes - until all of these? - Yup.
So I don't know if you want me to start anything.
We got it.
I got it.
- Okay.
- I got it.
I swear.
- Okay.
- I got this.
Kim, can you just let me help you? Have these filets been back on at all? They're extra.
I don't need you to hold my hand.
Make sure you flip 'em every once in a while too.
Fine.
I got I know how to do meat.
I got it.
I am a chef in this kitchen from day one just like you are.
You haven't been here any longer than me, so shut the [bleep.]
up and stop trying to tell me what to do.
- I appreciate it, but - This is my dish.
- I'd like to talk about it.
- I understand.
- So please - I understand.
If you want me to walk away, I'll do it.
I kinda I do, actually.
I got this.
You guys, Kim wants to do meat on her own.
- Are you cool with that? - I would like to do this meat - for right now.
- No.
- I-I just - No.
I understand - I don't need - We have to work together.
Listen, Kim, it doesn't matter.
We're putting two people on every station.
Okay.
Well, let's It's not a pride thing.
Let's talk as a team and not down to me then, okay? I'm not talking down to you.
Because we are a team.
You are not my boss.
Thank you.
(narrator) While Kimberly and Ryan try to sort out their issues in the red kitchen I need butter and then the herbs.
(narrator) Out in the dining room, the first pair of finalists is ready to take the floor.
[cheers and applause.]
[upbeat dance music.]
To every guy on the Blue Team, keep your eyes on the stove and off the ass.
(narrator) Before the last dancers take the stage, there is a short break while the judges deliberate.
Their eyes kept making contact.
The way they touched each other.
They flowed around the floor.
And they were also smart - and playing to the audience - Yeah.
- And playing to the judges.
- Yeah.
(narrator) And back in the red kitchen, Chef Ramsay is looking for - Two salmon, two filets.
- Walking with two filets! Two filets, Chef? - Hey, Ryan? - Yes, Chef? - Kimberly, come here.
- Yes, Chef.
Uh, [bleep.]
.
Like, are we about to get schooled or what? I want every beef going out like that.
- Yes, Chef.
- Beautifully done.
Let's go.
- Yes, Chef.
- Absolutely, Chef.
(Kimberly) The proof is in the pudding.
I told you I can cook.
(Gordon) Hey, Matt.
Where's the salmon? It's coming right now, Chef.
I'll walk for you.
He's got two.
- All right, walking.
- Here you go.
Nicely cooked, the salmon.
Thank you, Chef! (narrator) While the red kitchen ironically seems to be well choreographed with their cooking and their timing, entrées are gliding out to the diners at an impressive pace.
- Wow.
- Good? Yeah.
Good.
(narrator) And now it's time for the last pair of finalists to take the floor.
[exotic dance music.]
(Heather) Can't dance to save my life.
I do, like, the white girl in the seat.
"Oh, oh.
" Other than that, my hips don't move.
[cheers and applause.]
(narrator) The Red Team has completed serving their entrées and are now moving on to desserts.
- These are pretty good.
Mm.
- (narrator) But the Blue diners - I am starving.
(narrator) And the judges I don't know what's going on - Yeah.
- In the kitchen.
Like, I'm I feel we've been waiting a while now.
(narrator) Are unbelievably still waiting for their entrées.
Devin, I'm walking with two sea bass.
I got I need my chicken sauce.
Two sea bass.
(Gordon) Where's the chicken? Where's the chicken? I got one minute on the chicken, Chef.
You're killing me on this! For one minute chicken for the sauce.
Your times are off! I need exact times! Calling in one minute.
Devin apparently thinks it takes one minute to cook a piece of chicken because that's what he keeps telling me.
Devin, chicken? One chicken's done.
The other one's still raw, guys.
- I got to pull back on it.
- Here, I'll take the one.
One and the second one's coming.
(Gordon) Where's the other portion? Where's the other portion of chicken? Come on, Devin.
- Chicken, how long? - It's coming! One minute, guys! It's still raw! Yo, pick up your head, stop complaining.
Let's get it done.
Hey, that's still raw, and that's still pink.
- What I said, man.
- What else can I do for you? Hey, Blue Team.
Storeroom, now! Do you have any idea what the [bleep.]
is going on? The Red Team have served all their entrées.
It started off bad.
Appetizers were terrible.
We're ten tables left.
Got any answers? [sighs.]
(narrator) Hell's Kitchen is hosting the International Ballroom Invitational, and an hour and a half into the event, the Red Team have delivered all their entrées, but many of the Blue diners are still waiting.
I don't know what's going on - Yeah.
In the kitchen.
- Like, I'm I feel we've been waiting a while now.
(narrator) And Devin's undercooked chicken Got any answers? (narrator) Is the latest screw-up in a dinner service that is full of errors.
We got to pick it up, and we got to talk, Chef.
Yeah, [bleep.]
off.
Let me tell you what you're gonna do.
Get out of here.
[bleep.]
off to the dorm, and come up with two nominees, and [bleep.]
off.
Do you know why? 'Cause the Red Team's gonna finish your service.
This sucks.
This sucks.
This sucks so [bleep.]
bad.
Get out! Heather? - Yes, Chef? - Stay on desserts.
Red Team, into the blue kitchen, please.
Let's go.
- (All) Yes, Chef! - Hurry up! It means go.
It means go, go, go! First main course, two sea bass, two filet.
Ryan - Yes, Chef! - Kimberly, on the meat.
- Yes, Chef.
- Heidi on the garnish, please.
- Yes, Chef.
- Are you guys ready? We're getting ready to walk with garnish.
- 30 seconds.
- Okay.
Walking with filet.
Very hot pan, chefs.
(Gordon) I hope so.
Nice.
Red Team to the rescue.
We're just here to clean up your guys' messes, I guess.
Customers have waited long enough.
Let's make it worth the wait, please.
(All) Yes, Chef! You guys ready for the sea bass, yes? Yup, go with it.
Heard.
Thank you.
Right behind you with the garnish.
Two chicken are ready when you are.
- Last table, guys.
Yes? - (All) Yes, Chef.
- Well done.
- Fantastic.
- Yup.
- Wow.
Matt, send out the desserts on Red Team, please.
Yes, Chef.
Ladies and gentlemen, please welcome our finalists back to the stage.
[cheers and applause.]
(Jonathan) And the winner of "Hell's Kitchen" International Ballroom Dancing Invitational is Elena Krifuks and Maksym Kapitanchuk.
Congratulations.
Congratulations, guys.
Very nice.
- Wonderful job.
- It was a pleasure.
Congratulations.
Shaina, two names.
I'm just gonna say the fish should have been seared off, so I would say Johnny, and I don't know what - You have to send up two people.
- But I This is how we do it.
We're men.
First of all, I didn't even finish [bleep.]
talking - and you're cutting me off.
- Whatever.
Secondly, who was doing risottos? Me.
Paulie.
- Koop, who do you have? - I got to go with Johnny, and I got to go with you, Paulie.
That's [bleep.]
.
You can't I You can't put me up there.
We got our apps out in a timely fashion.
Paulie, if you don't take ownership of your [bleep.]
ups, then you don't belong here.
- I have to, Paulie.
- No, that's [bleep.]
.
Dude, you got to respect his vote.
Sure.
That's me.
I'm putting up Devin.
Why? Because of my chicken at the end after the [bleep.]
snowball effect? Paulie's trying to shift blame.
I should not be going up again.
I made one mistake tonight.
I pick Paulie and Wendy.
We started losing it from the very beginning, and what's the very beginning? It's hot apps.
(Johnny) Paulie, who are you voting for? Devin and Wendy.
Wendy, who are you voting for? Paulie and Johnny.
(Paulie) Who do you think should go up? I think it should be Wendy and Devin.
Are you kidding me? We could have come back from [bleep.]
entrées if any of that fish had been ready.
It didn't hold anything up.
You had no bass seared off.
That held everything up.
- Why didn't anyone tell me that? - Remember when I was talking to you? Why didn't you tell me that it - I said, "Do you want me to sear it off?" - It's not like I'm dumb.
You was like, "No, we don't sear it off here.
" I said, "All right.
" - Wendy didn't say a [bleep.]
word.
- I did - Her head was down in a [bleep.]
pan.
- I asked Devin for help! I was try I was trying.
I was [bleep.]
from the beginning.
- I don't care! - Because everything was ready.
Listen to what she's saying right now, and you're gonna tell me you're gonna vote for me over her.
Put her up.
She had the easiest station to cook! We lost it from the beginning.
I never would have been able to catch up.
(Johnny) How is that somebody you want on your team? Devin wants to take the spotlight off of him.
Paulie wants to take the spotlight off of him, And Johnny wants to take the spotlight off of him, so what are we gonna do? We're gonna kick the [bleep.]
girl.
No space on the [bleep.]
app station 'cause it was full of risotto.
That is the weakest excuse I've ever heard for being [bleep.]
.
I didn't have enough [bleep.]
it.
Whatever.
See that? No fight.
Then put me up then! What am I supposed to do when you guys are telling me that I'm She [bleep.]
gave up.
She's already said, "Put me up.
" I'm frustrated! Everything I say you guys twist around Did she say that? - And turn into something else! - She just said I did not say I gave up! You didn't say you gave up.
Did you say "Put me up"? - I did not! - You said, "Just put me up.
" (narrator) While the Red had to rescue the Blue kitchen and finish dinner service, the Blue had the difficult task of coming up with two nominees for elimination.
Wow.
What a night.
Blue Team, have you reached a consensus? - No, Chef, we have not.
- What? We came to three people, Chef, and cannot decide.
Oh, my God.
What a mess.
- Shaina.
- Yes.
The Blue Team's nominees then? It would be Paulie, Johnny, Wendy.
Paulie, Johnny, Wendy, step forward.
Oh, dear.
Wendy, ladies first.
Why do you think you should stay in Hell's Kitchen? Chef, I've fought, you know? I know that I needed to communicate a little more.
We did eventually push out hot apps.
I ran over to try to help Johnny, and I tried to remain a team player and bounce back from what happened.
You shut down.
Yes, Chef.
Paulie, why do you think you should stay in Hell's Kitchen? I do take this extremely seriously.
Any time there's ever a mistake, I take full responsibility.
I think there was people who had worse performance than me today, and I think that I was just a scapegoat.
Understand something really important.
You're not a scapegoat.
You deserve to be up here.
That performance tonight, it was dreadful.
Johnny, why should you stay in Hell's Kitchen? Chef, I am the hardest worker in this kitchen.
I always take full responsibility for everything that I do, including my mistakes.
It's just it's ridiculous that I'm even up here.
What in the [bleep.]
happened tonight? Chef, my team let me down on searing that fish.
That is an honest I just did not know.
No, that's not an excuse, but somebody could have given me a head's up.
Um, I did speak to him and asked him if I could sear off his fish.
- Is that true? - That's not true.
We gonna go with searing all the sides? We don't rest any of our fish over here.
Are you serious? I've got to say tonight, - "FYI, sear the bass"? - No, Chef.
Johnny, give me your jacket, and get out of Hell's Kitchen.
What you did tonight by not searing off that fish, you completely screwed the kitchen.
Thanks for the opportunity.
Good night.
- Thanks, guys.
- (All) Bye, Johnny.
Thanks, Johnny.
It is disgusting that my team let me go down, and I stepped it up.
All of these people here say they're these all high-class chefs.
They suck, and for me to be standing here right now, I want to rip out the beautiful hair in my head! You two, back in line.
Yes, Chef.
You guys don't realize, when you rush, it actually takes you longer.
I'll wait, and I'll wait, and I'll wait for quality.
- Blue Team, [bleep.]
off.
- Yes, Chef.
Red Team, thank you.
- You're welcome, Chef.
- Good night.
(Wendy) I understand why they never finished service.
Me and Shai are just gonna have to whip this kitchen into shape.
I just have to open my mouth and [bleep.]
yell.
(Andrew) I love it being on the Red Team.
Now we're part of this cohesive bonding group instead of the fragmented [bleep.]
up Blue Team.
The Red Team is dominating.
Complete domination.
(Shaina) Come on, Blue Team.
You have got to trust me and Wendy at this point.
Like, what did we get into? I know y'all are men, but y'all acting like a bunch of bitches.
(Gordon) Johnny's a burger chef from Philly.
Unfortunately for him, the two words he'll never hear from me are "Well done.
" (narrator) Next time on "Hell's Kitchen" (Heidi) The Red Team is confident while the Blue Team is not.
(narrator) With the Red Team on cloud nine We're a bunch of bad bitches on the Red Team.
(narrator) What will happen to the Blue Team if one chef You [bleep.]
! (narrator) Lets his anger consume him? I'm so sick of listening to Paulie.
- Hey, Chef? - Yes? What is it that I need to work on? He's always up Chef Ramsay's [bleep.]
.
- Thank you, Chef.
- "Chef, please.
" "Let me lick your [bleep.]
.
I'm Paulie.
I love you.
" (narrator) And push him to the brink of madness.
- [bleep.]
idiot! - Bro, snap out of this.
(narrator) Will the bitter in-fighting - I need five minutes.
- You needed five five minutes ago.
- You screwed me on the time.
- Shut the [bleep.]
up.
(narrator) Lead to underhanded shenanigans? - What the [bleep.]
are you doing? - I told Koop that I need five.
(narrator) Will Koop resort to outright sabotage? You just sent me home.
- You just screwed me.
- Tonight's my redemption.
(narrator) The gloves come off.
- You're so [bleep.]
weak! - You're full of [bleep.]
, man.
(narrator) Next time on "Hell's Kitchen.
"
All we're doing is laying next to each other.
(narrator) Or at least one of them did.
I get married in a couple months, so it's probably not gonna be a strong relationship.
(narrator) At the challenge, Chef Ramsay tested the chefs' creativity We, as chefs, are artists.
(narrator) With Southern cuisine.
- Devin, what do you think? Go spicy? - Yeah.
This challenge is designed for our Southern boy.
(narrator) And Chef Ramsay flew in from Birmingham, Alabama, Chef Chris Hastings.
- Thank you for having me.
- Welcome.
(narrator) Johnny's spicy hanger steak over a bed of garlic hash failed to stand out.
A little nondescript.
Doesn't have any zing.
Well, that's Johnny.
He's not the best.
(narrator) As for the Red Team, Shaina's hanger steak Clearly Shaina gets one.
(narrator) And Wendy's spicy fried catfish Beautifully cooked.
Crispy.
(narrator) Helped propel the Red Team to victory, and Wendy's dish earned a spot on Hell's Kitchen's dinner menu.
There are not words for the joy in my heart.
Thank you, Chef.
(narrator) At dinner service - Chef's table, two risotto.
- Yes, Chef.
With celebrities at the chef's tables, Johnny's scrumptious risotto scored with NBA sharpshooter J.
J.
Redick.
I could eat another bowl of this.
Perfect.
Knew it.
(narrator) Despite a shaky start cooking Wendy's challenge-winning dish The fish are soggy as [bleep.]
.
(narrator) Andrew made a formidable comeback.
Just touch that! Beautiful.
(narrator) And the men finished service on a positive note.
The catfish is amazing.
(narrator) In the red kitchen Where's the catfish? (narrator) Wendy had issues cooking her own dish.
Stop, stop, stop.
That's completely my bad.
(narrator) And after Kimberly moved Shaina's Wellingtons mid-cook I need to put your Wellingtons in here for now.
I'm dropping temp on the oven.
[bleep.]
.
(narrator) Chef Ramsay had seen enough.
That's raw.
Kim turned the oven down.
That wasn't my fault.
- Get out! - Oh, my gosh.
(narrator) Shaina and Kimberly took their beef into the dorm.
You tried to throw me under the bus - Listen to me.
- And it's not fair.
I didn't [bleep.]
throw you under the bus! - (narrator) The women nominated - Wendy.
- (narrator) Along with - Shaina.
(narrator) Faced with a difficult decision, Chef Ramsay surprised everyone with a plan that shook up both teams Both of you, you're going in the Blue Team.
Matt, Andrew, you two are joining the Red Team.
(narrator) As he kept everyone's dream of becoming head chef at Yardbird Southern Table & Bar at The Venetian in Las Vegas alive.
And now, the continuation of Hell's Kitchen.
- Now [bleep.]
off.
- Yes, Chef.
I'm kind of shocked because I feel like I just gained the respect of all of my guys, you know? [grunts.]
[bleep.]
, man.
But I'm Red Team now, so there's nothing I can do about it.
Take that [bleep.]
off.
You're blue now.
It was a shock, but I'm good.
I don't want to be on a team with these girls.
I'm just being honest.
Now I got to just pull myself together and figure out how do I get to be that one winner at the end.
- Shaina, I love you.
- I love all of y'all.
Sorry, girl.
[Ohio Players' "Fire".]
Fire Unh, uh The way you walk and talk Really sets me off to a full alarm, child Yes, it does When you're hot you're hot You really shoot your shot You're dyn-o-mite, child Yeah The way you squeeze and tease Knocks me to my knees 'Cause I'm smoking, baby, baby Well, I can tell by your game You're gonna start a flame Love, baby, baby Fire Got me burning burning burning Fire Got me burning burning burning That's what I said, child Ow fire Don't lie to us.
You cried last night.
I'm so excited.
I'm so excited to be on Blue Team now.
I work far better with men than women.
I'm rid of the mean girls club.
I look better in blue anyway.
(narrator) Now that personnel changes have been made - Oh, there's some music playing.
- Go, go, go.
(narrator) The newly reorganized teams will have to work to find their rhythm.
Oh, [bleep.]
.
[dance music.]
Line up.
[claps.]
(Heidi) What is going on? I'm a big fan of dancing, and I'm pretty good on my feet, so I'm hoping it's a dance challenge.
Get it, girl.
That one chick with the long black pants [sultry music.]
Right up my alley.
He's sexy.
Take him home.
Oh, I'm so white.
I don't dance.
[applause.]
Amazing.
(Gordon) Wasn't that incredible? Absolutely brilliant.
Well done.
Although they were very entertaining, I did not bring these amazing dancers here to entertain you.
Let's get that right.
They were actually rehearsing for tomorrow night's big event.
For the first time ever in Hell's Kitchen, we will be hosting the International Ballroom Invitational.
- Wow.
- Awesome.
Now we will be preparing a unique, very special menu to go along with this incredible event.
Right now, I'd like to introduce you to two very special individuals.
He's a former United States and world ballroom champion and is a choreographer on "So You Think You Can Dance.
" Okay.
Please welcome Jonathan Roberts.
[applause.]
- Jonathan, welcome.
- Good to see you.
- Welcome.
- Great to be here.
Now Jonathan will be joined by somebody else.
She is well known for her role as Bebe in the film "A Chorus Line.
" She's also been a choreographer for superstars like Michael Jackson and Madonna.
- Wow.
- Please welcome Michelle Johnston.
[applause.]
Michelle, welcome.
Nice to see you, my darling.
Welcome, welcome.
Good to see you.
Great to see you.
Now listen carefully.
Jonathan and Michelle are not only gonna be judging the unique dance competition.
They'll also be judging your dishes in today's challenge.
Before we get started on the challenge, let's find out what they're looking for in the menu tomorrow night.
Michelle? I think, since the dancers tomorrow are representing international styles, I think it'd be great to stay in that theme.
- (Gordon) Jonathan? - When I travel all over the world, I'll eat whatever dish is in that country, no matter how strange it is, so please excite us.
Jonathan, thank you, Michelle.
We'll get to work immediately, and look forward to seeing you for the tasting.
All right.
Thank you both.
Excellent.
Now, for your next challenge, each team needs to create two chicken, two fish, and two beef entrées full of spice, packed with flavor.
- Clear? - (All) Yes, Chef.
Take a minute, all of you, and decide who's cooking what.
- Let's go.
- I'll do chicken.
- I'll take beef.
- All right.
- I'll do chicken with you.
- Chicken, okay.
We have two new teammates, so I'm not sure what proteins they're gonna be comfortable cooking, but I want beef.
I haven't worked with beef yet, so filet's mine.
- I'll do fish.
- Are you sure? All right.
Beef, beef, chicken, chicken, fish, fish.
Have we worked it out? - (All) Yes, Chef.
- Good.
You've all got 40 minutes, and your time starts now.
Let's go.
(narrator) In today's event menu challenge, both teams must prepare two beef, two chicken, and two fish dishes.
Ah, man.
This is gonna be hard.
(narrator) Chef Ramsay and the guest judges will be looking for creativity, presentation, and above all, flavor.
I'm doing a roasted carrot cumin sauce, and I'm gonna do a charred corn and warm crab salad on top.
I'm gonna do the sea bass.
I'm actually gonna cook it en papillote.
I think I'm gonna do a tropical fried diavolo, what do you think? I think me and Andrew work well together.
It's great that I got someone with me now that I'm on the red side 'cause too much estrogen in one kitchen is not good.
Does it sound good to you, bro, or I think it sounds off, but that's your style though, - so your style's different than mine.
- Yeah.
30 minutes to go, Red Team.
(All) Yes, Chef.
Guys, I'd get your steaks on now, yeah? Yes, Chef.
Chef, get our steaks started right now? I would just give it enough time to rest.
(Andrew) I work in a steakhouse.
I know how to cook proteins.
I'll be fine.
I don't want to tell you again.
- Blue Team, ten minutes to go.
- (All) Yes, Chef.
(Gordon) Six stunning entrées.
- Chef, mayonnaise? - You have to look.
- I don't know.
- Okay.
If not, just make aioli with a lot of acid.
Is there a measuring cup anywhere? Guys, measuring cup? Er, got it.
Starting to run out of time.
Six minutes, guys.
(Johnny) Feeling a little frazzled.
Having to make mayonnaise in a high-pressure situation is so intense.
It won't start.
Johnny, there's plenty of other creamy [bleep.]
in this kitchen.
You don't need mayonnaise.
Thanks, brother.
Coming up to two minutes to go.
Yes, Chef.
Heard, Chef.
(Gordon) Let's go, guys.
Got to plate, guys.
Got to plate.
Got to get it on.
Let's go.
Let's go.
Let's go.
Behind.
Come on, guys.
Got to make an impression.
Debating whether to slice or not.
Come on.
It has to be up.
Ten, nine, eight, seven - You got to be walking.
- Six, five Let's go.
Move.
Come on.
Four, three, two, one, and stop.
Away from the plates.
(Gordon) Michelle, Jonathan, and I will taste all four dishes of each category.
The best overall dish shall receive one point, and that dish shall also go on the menu ahead of - tomorrow night's big event.
- Wow.
And as you know, the team with the most points will win the challenge.
- Clear? - (All) Yes, Chef.
Great.
Let's start off with some chicken.
(narrator) In the first round of the event menu challenge, Devin and new Blue Team member, Wendy, will face off against Red members Heidi and Heather.
Chef, I have for you a nice, sweet chili glaze over my pan-seared chicken.
It's kind of spicy and Asian pear slaw on top.
It has a kick.
(Gordon) In a good way or bad way? - It's not really infused.
- Mm-hmm, bit too intense? - Mm-hmm.
- Jonathan, what'd you think? I just don't taste the chicken as much as I think I'd like.
- No? - Ugh.
Damn it.
(Gordon) Right, next one.
Heidi, describe the dish, please.
I have a chipotle oven-roasted chicken with a fresh Spanish rice.
Mmm, interesting.
What does she know about Mexican food? That bitch is from Maine.
That's about as far away from Mexico as you can get.
For me, this is too much spice.
- Okay.
- I don't mind the spice, yeah.
(Gordon) You've nailed the chicken beautifully.
- Thank you, Chef.
- Red Team, thank you.
Blue Team.
Wendy, please describe.
Chef, what I've made for you today is an al pastor-style chicken.
(Gordon) Wow.
Visually, again, Michelle, what do you think? Honestly, this is a little Looks a little sloppy to me.
Yeah, mm-hmm.
It's kind of hard to make rice and beans look pretty.
It does not taste like it looks.
(Gordon) You're right.
I expected a little more spice to it, - but the taste is really nice - Yeah.
- And the combination's great.
- Thank you.
Devin, give a little description.
I wanted to do a fusion of Asian and Thai cuisine with prosciutto-wrapped Thai and Asian salsa going around the chicken.
Asian prosciutto? So it's an Italian.
Asian uh, prosciutto wrapped around my, uh Asian, uh Asian and Thai fusion.
Right.
I'm "confusioned.
" No confusion, Chef.
(Gordon) Dig in, please.
Jonathan? I don't like the chicken as much as I did in the other dishes.
I like the flavor, but the texture, to me, it's a little bit slimy.
(Gordon) Now, Michelle, how was that for you? - To me, it's between these two.
- I'd go with this one.
- Me too.
- Great feedback.
Thank you.
Winning the first round, congratulations, Wendy.
Good point.
Really good point.
- Pick up your dishes.
- I'm so excited.
This is resurrected, phoenix-on-fire Wendy.
Let's go with some fish.
(narrator) The Blue is on the board first, and Shaina is looking to extend their lead with her jerk salmon and avocado mango puree.
Delicious.
Texture's wonderful.
You got to have great lines as a dancer, - and this has great lines.
- Good job.
- Thank you, Chef.
- Really good job.
Why didn't she do this when she was on our team? [snickers.]
Wow, Koop, a little surprise in store.
That is a, what, en papillote? That is en papillote.
That is seared sea bass inside of that.
(Jonathan) I like that it looks very complicated, and then you open it up, and it's very simple.
And it's a little bit stringy.
I don't know why.
I was expecting more flavor, especially the way it was prepared.
(narrator) With the judges bagging on Koop's papillote, Kimberly looks to strut her stuff with her miso sea bass and Asian vegetables.
(Jonathan) The broth's absolutely excellent.
Quite attractive-looking as well.
Thank you, Chef.
(narrator) With the final dish of the seafood round, Matt hopes his fra diavolo will earn the Red their first point.
(Gordon) It looks a mess, and it shouldn't taste as good as it does, - but it does taste good.
- Mm-hmm.
(Jonathan) This is the most surprising one by far.
That's a tough one.
For me, I'm gonna come back to the restaurant and have this.
Yeah.
I feel we asked for adventurous and something different.
- Yes, yes.
- And this definitely is.
- No, he definitely delivered on that.
- Yeah.
The top two here? Yeah.
We got the point either way, but I want people making my menu.
We'll leave it to you.
I am gonna break the tie.
The point goes to Kimberly.
Yes! Good job.
Good job.
We are tied up, and it all comes down to the beef.
Let's go.
(narrator) First up is Ryan's Indian-inspired pan-seared filet.
- Wow.
That's really lovely.
- That is excellent.
Yeah.
Very international too.
(Gordon) Wow, wow, wow.
Um, Andrew, please, describe the dish.
It's a chili-rub New York with a roasted carrot and cumin sauce.
A bit too much blood on the plate.
Yes.
I don't I just don't want to see it - Yeah.
- Pooling on the plate.
(Heather) What the hell are you doing? You work at [bleep.]
steakhouse, Andrew.
The secret behind any good New York strip, - any steak, is let it rest.
- Thank you.
(narrator) With Andrew getting bloodied by the judges, Johnny looks to bring the heat with his spicy flank steak tostadas.
To me, this has to taste fantastic 'cause the presentation isn't as good as the other three.
Yeah, I ran out of time.
No, no, no, no.
- Everybody had 40 minutes.
- Yes, Chef.
That filet mignon had 40 minutes.
So did the New York strip.
So did the skewers.
Don't start that [bleep.]
.
Yes, Chef.
- It's neither crispy nor - No.
It's sort of gummy.
- Tough as old boots.
- Mm-hmm.
Come on, Johnny, really? This is bad.
This is so bad.
- Oh, dear.
I'm sorry, Michelle.
- No.
- Are you okay? - Oh, no.
[bleep.]
.
(narrator) The score is tied, and it's Ryan, Andrew, Paulie, and Johnny in the final round in the International Ballroom Menu challenge.
It's sort of gummy.
- It's tough as old boots.
- Mm-hmm.
(narrator) And Johnny's flank steak tostadas have missed the mark.
(Gordon) Are you okay? Oh, no.
It's terrible.
Can we agree that's out? Yeah, that's out.
- Johnny's is out, yeah? - Mm-hmm.
[bleep.]
.
Come on, guys.
All I have at this moment is faith that Paulie can deliver.
Paulie, describe the dish, please.
I did a flank steak pounded down into peanut and hoisin Thai skewers.
Jonathan, what'd you think? You guys are making this hard.
This is really nice.
Wow.
- You're creative, and that's - Yeah.
(Michelle) Exactly what we were asking for.
So I think we can comfortably say these are the top two unique dishes.
- Great flavor, Paulie.
- Thank you.
Great finesse, Ryan.
I mean, I think this is my dish.
Wow.
Yeah, that's just such a unique combination.
Congratulations, Red Team.
Ryan, well done.
- Thank you, Chef.
- Yes! Well done.
- Thank you.
- Wow.
I'm so excited.
See you all tomorrow.
(both) Thank you.
Thank you.
Bye.
Thank you both.
Right.
Red Team, congratulations.
For winning the challenge, all of you are gonna be kayaking on one of the most amazing scenic coasts, stunning views of the Channel Islands, Santa Barbara mountains.
I get to touch the Pacific Ocean! Yes.
Now to go with those amazing sea adventures, for lunch, you're going to enjoy some delicious seafood because you're headed to one of California's amazing seafood restaurants, The Lark.
Wow.
(Gordon) This place is amazing.
You're in for a treat, guys.
- Don't stand there staring at me.
- (All) Thank you, Chef.
(Gordon) Get out of here.
Well done.
Yes! Yoo-hoo! This is the start of our winning streak.
I love my new team.
(Gordon) Blue Team, while the Red Team are kayaking along the coast, you'll have your very own unique experience.
Tomorrow night's ballroom dancing event, we will be featuring the most amazing, the most sought after raw bar.
Now to fill up that raw bar, naturally we need oysters, clams.
I want them all hand-washed.
I don't want to see an ounce of grit.
[bleep.]
.
I want you to break down hundreds of pounds of lobster.
So I want to see the best raw bar.
- Yes, Chef.
- Yes, Chef.
Now get out of here.
Yay! [laughs.]
Oh, this is nice.
I'm already leaning.
Oh, my God.
I'm wobbling.
I'm a little unsure about kayaking 'cause I've never done it before, and I have what I'd call a bit of a weight problem.
I'm going into the tugboat.
- How do you brake? - [laughs.]
Who parked their tugboat here? I am way too clumsy to be on this little kayak.
Guys, get out of my way.
Oh, stop, stop, stop, stop.
- Oh, my [bleep.]
God.
- Oh.
Oh, no.
Matt, you [bleep.]
! - I see you! - Oh, you bitch! [laughter.]
- Andrew is a huge child - Oh! Trapped in a large, weird, mutant man-child's body.
[laughs.]
Steer away.
No one likes a show-off, ladies.
I'll catch up! [humming "Oh My Darling, Clementine".]
Oh, my darling, Clementine Ooh! [laughs.]
How fun is it to rip these red lobsters in half? It's extremely fun.
I'm gonna rip your body in half.
First I rip off your tail.
Then I pull off your claws.
Arr! [gibberish.]
Yes.
Apparently Wendy is a seafood serial killer.
[Wendy giggles.]
She's using her huge bricklayer hands for tearing up lobsters.
Arr! Hey, what's wrong with you? [giggles.]
(All) Hi.
- The charcuterie board here.
- Cool.
- They'll be the oysters.
- Whoo-hoo! And the duck liver mousse.
- Wow, thank you.
- Oh, wow.
I have never experienced the most amazing tasting menu as we did tonight.
I'm ODing on flavor right now.
[all chuckle.]
It was just an amazing, sexy, gorgeous meal.
Service tomorrow night's gonna be interesting.
I am so excited.
I thought we worked really well together today in the challenge.
- I thought we did.
- Yeah.
- Do you want a piece of this? - Yeah, please? (Andrew) I even gave you the bigger piece.
You guys are such lovebirds.
[chuckles.]
You guys took it the wrong way.
- Oh, yeah? - Yeah, you guys are a bunch of pervs.
Oh, my God.
It melts in your mouth.
You guys, just keep it G-rated.
They're already plotting X-rated.
He wishes.
Oh.
I really feel the Red is finally coming together, but it is upsetting to me to sit there and watch the flirting.
Those are your competitors.
Those people are gonna try to [bleep.]
you and not in the right way.
(All) Cheers.
The new and improved Red Team.
- I like it.
- New and improved.
No winking.
You're done winking.
Hey, he has a crush on me.
Come on, Blue, get some hustle up in this hallway.
Let's make some moves.
(narrator) Tonight, for the first time ever, Hell's Kitchen will host the International Ballroom Invitational.
Everybody add to the master, yeah? (narrator) And both teams are working to get in step with their newest members.
(Shaina) We gonna go with searing all sides? When they fire, throw it down.
Yeah? We do all our fish like that.
Sea bass? You sure? We don't rest any of our fish over here.
All right.
I just told Johnny, "Listen, I think I should sear your fish off," and he didn't want to listen to me.
We're doing the bass just like we always do.
(narrator) While Johnny brings his new teammates up to speed on bass, Ryan helps Heidi and Andrew prep her challenge-winning dish.
That thing is gonna be, like, a serving.
So there's got to be a better way to do it.
Okay.
I don't care.
I okay.
Everybody just needs to relax.
I don't know what's going on.
[chuckles.]
Or you can laugh if you want to and just make this a [bleep.]
stupid-ass kitchen.
It's not that I have an attitude.
It's just that I'm not gonna [bleep.]
joke around with you.
Andrew, I know exactly how I cooked it and how it should be.
Maybe you should stop [bleep.]
laughing and listen to me.
I'm gonna need this for, like, linens for, like, the fish.
That way, you know, you're gonna deal with - That many? - Yeah.
All right, [bleep.]
it.
Take whatever you want.
Take a deep breath.
Okay, but I'm setting my station.
Can I not do it the way that I've been [bleep.]
doing it? Yeah.
No, you can.
Okay, so why can't I say that? People got attitude in this kitchen right now.
We got to get rid of that.
We're in the kitchen.
Take it Save it for later.
Okay, but you're telling me how you like to do things.
That's fine.
I'm telling you how we like to do things.
Matt, let these girls do it their way.
They've won more than us.
I'm doing whatever they want.
It's fine.
Yeah.
I don't give a [bleep.]
anymore.
You guys were being [bleep.]
this morning.
Guys, if we can't get through prep, it's gonna be really hard getting through dinner service.
- Ladies, good afternoon.
- Sorry, Chef.
- Good afternoon, Chef.
- Red Team, line up.
Yes, Chef.
Blue Team, line up, quickly.
Tonight, we are hosting the International Ballroom Invitational.
The menu includes the winning dishes from yesterday's challenge.
As this is a very special, unique event, the timing tonight is critical.
All the guests are arriving at the same time.
We want them eating at the same time.
(All) Yes, Chef.
Get on your stations.
- Let's go.
- Yes, Chef! All right, guys.
- Marino! - Si, Chef? Open Hell's Kitchen, please.
Let's go.
Subito.
[dramatic music.]
[engine revs.]
First guests arriving, guys.
(narrator) As guests arrive and dancers prepare for tonight's International Ballroom Dance Invitational (All) Cheers.
I'll take the pan-seared scallops.
The 12-ounce New York strip.
(narrator) The chefs hurry with last-minute details on the featured menu items and the raw bar.
On order, four covers, table one.
- Two risotto, two carbonara.
- Heard, Chef! - Heard, Chef! Heard, Chef! - Two risotto.
We cannot serve it yet, okay? Obviously until the first dance, so get ready, okay? - (both) Yes, Chef.
- Don't start sending yet.
We can't send until they've had the first dance.
So I don't I love the fact that you're organized, - but don't send, yes? - (All) Yes, Chef! Four covers, table 41, two risotto, two scallops.
- (All) Heard, Chef! - Let's go.
(narrator) While the chefs hold their fire, out in the dining room, it's time for the big event to commence.
[exotic dance music.]
[upbeat music.]
[dramatic dance music.]
(Paulie) Wow.
She has a body on her.
I wish I could just stand there all day and watch her.
[cheers and applause.]
Dance is finished.
Two risotto, two carbonara.
Four minutes to window.
- (All) Yes, Chef.
- Let's go.
Yo, you said you needed two or three? Wendy, Paulie? Guys, guys, talk to me! How many risotto? Paulie! There's no communication over there at hot apps.
Paulie's got a Mount Rushmore of risotto, and Wendy can't even get out a freaking carbonara.
Look, come here, you.
Come here you.
- Who's doing what? - I'm doing all the risottos.
- You fire I fired 'em all.
- Yeah, no hey, yeah.
- Yes, Chef.
- I didn't say throw them all, but which one of these are any [bleep.]
good? Who in the [bleep.]
is organizing? One, two, three, four, five, six.
This one was going first.
The second No.
That [bleep.]
that's got fat coming out of it.
- That's gone.
- I'm already making you a new one.
You're not organized.
You're just dumping [bleep.]
on top of [bleep.]
- on top of [bleep.]
.
- Now I'm gonna refire two more.
- Let's go then! - Yes, Chef.
(narrator) While Paulie's plan to get ahead has backfired, in the red kitchen, Matt on fish and Ryan on appetizers are doing their best to get the red kitchen off to a strong start.
Two scallop, two risotto urgently, yes? (All) Yes, Chef! Two more scallop, two more risotto.
I bust my ass.
Like, I'm not here to play.
- Walking with risottos.
- Okay, heard.
Walking with two scallops.
I want to prove myself to Chef Ramsay and my team.
- Hey, Red Team.
Red Team, urgently! - (All) Yes, Chef.
What is going on here all of a sudden? What the [bleep.]
is happening? I don't expect this [bleep.]
on our eighth dinner service.
(All) Yes, Chef! Hey, you don't need to reexamine them.
- Yes, Chef.
- Stevie Wonder knows they're [bleep.]
.
- Yes, Chef.
- They're that bad.
Matt, I know it's the first time working together, but if you keep screwing up, it's gonna be the last.
(Ryan) Get 'em going again, guys.
(narrator) While Matt works to deliver scallops that aren't burned beyond recognition, in the blue kitchen, Chef Ramsay is looking for Paulie and Wendy's refires on Two risotto, two carbonara.
Two carbonara walking.
- (Paulie) Coming with two risotto.
- I have the risotto, Chef.
Let's go.
Nice risotto.
Let's go.
(narrator) Now that Wendy and Paulie have found their groove Two capellini, yes? Yes.
(narrator) Appetizers are making their way out to appreciative diners.
- Thank you.
- You're welcome.
Enjoy.
This is really good.
(narrator) Meanwhile, in the red kitchen You gonna take that one for me? Yeah, of course.
(narrator) Chef Ramsay's still waiting on Matt's refire of scallops.
That's it.
Nice.
Let's go.
- Great job, Matt.
- Yeah, good job, good job.
(narrator) With Matt's confidence and performance on an upswing Perfect, perfect, perfect.
(narrator) The Red is sending out appetizers.
We can do this, guys.
We got this.
(narrator) And in the blue kitchen, Chef Ramsay is ready to fire off entrées.
- Two sea bass, two filet.
- (All) Heard, Chef! Just under four minutes to the window.
Johnny, just tell me what you need.
- Okay.
- You got your fish in? Fish is going in right now.
Johnny's trying to throw everything in the pan at once 'cause nothing's seared off.
Dude, you're not even gonna get a good sear on these bitches.
- Did you baste it? - Yes.
Okay.
Walking with two New York.
Where are the sea bass? Walking with two sea bass.
Blue Team! Raw.
Cold and [bleep.]
raw.
So close, [bleep.]
.
Now we got to look like a bunch of [bleep.]
.
I knew we were supposed to sear the fish.
Ugh.
(Gordon) How long? Chef, because of the thickness of the two sea bass, it's gonna take him six minutes.
Oh, [bleep.]
hell.
So the sea bass is not even [bleep.]
seared off? No, it is not, Chef.
Aaron, continue cooking that.
Hey, Blue Team.
Come here, you.
All of you, come here! Out of the way, please.
- Out of the way, please.
- Yes, Chef.
All of you! We've always seared.
It's raw in the middle, but what is it? - (All) Seared off, Chef.
- Touch it.
Blue Team, we haven't even seared anything.
I told him! I told him to sear the fish.
I told him, I told him, I told him.
Nothing! (narrator) It's 45 minutes into dinner service, and Johnny's failure to take advice from Shaina on the sea bass So the sea bass is not even [bleep.]
seared off? No, it is not, Chef.
(narrator) Has come back to haunt him.
All of you, come here.
Out of the way, please.
All of you! (Kimberly) Hey, Blue Team.
[bleep.]
up again, huh? It's raw in the middle, but what is it? (All) Seared off, Chef.
- Touch it.
- Yup.
We've always seared, and we haven't even seared anything.
Nothing! - Yes, Chef.
- Why didn't you sear them off? - I was holding I didn't - Holding for what? I didn't think we seared off anything.
They seared them off when the appetizers were [bleep.]
done! I didn't think that was the way to do it We do it in the a la carte! - Okay, Chef.
- Normal service we do it! - Yes, Chef.
- All right, let's go.
- Let's get those seared off.
- Get 'em all on.
She didn't tell me to sear that fish.
She asked if I should be searing the fish, and then because I said that's not how we do it she just let me go down? [bleep.]
you, Shaina.
- Blue Team, how long? - Walk with the two New Yorks.
Walking two sea bass.
Coming up behind.
Behind you, Chef.
It's fine.
Service, please.
Come on, guys.
Keep talking.
Keep talking.
(narrator) With Johnny bouncing back with an acceptable sea bass Good.
Let's go.
(narrator) The Blue Team finally delivers its first order of entrées.
Pretty good.
(narrator) And back in the red kitchen, the chefs are trying to work it all out on their entrées.
- Two salmon, two filets.
- (All) Yes, Chef! It's just gonna be But it's then two minutes - until all of these? - Yup.
So I don't know if you want me to start anything.
We got it.
I got it.
- Okay.
- I got it.
I swear.
- Okay.
- I got this.
Kim, can you just let me help you? Have these filets been back on at all? They're extra.
I don't need you to hold my hand.
Make sure you flip 'em every once in a while too.
Fine.
I got I know how to do meat.
I got it.
I am a chef in this kitchen from day one just like you are.
You haven't been here any longer than me, so shut the [bleep.]
up and stop trying to tell me what to do.
- I appreciate it, but - This is my dish.
- I'd like to talk about it.
- I understand.
- So please - I understand.
If you want me to walk away, I'll do it.
I kinda I do, actually.
I got this.
You guys, Kim wants to do meat on her own.
- Are you cool with that? - I would like to do this meat - for right now.
- No.
- I-I just - No.
I understand - I don't need - We have to work together.
Listen, Kim, it doesn't matter.
We're putting two people on every station.
Okay.
Well, let's It's not a pride thing.
Let's talk as a team and not down to me then, okay? I'm not talking down to you.
Because we are a team.
You are not my boss.
Thank you.
(narrator) While Kimberly and Ryan try to sort out their issues in the red kitchen I need butter and then the herbs.
(narrator) Out in the dining room, the first pair of finalists is ready to take the floor.
[cheers and applause.]
[upbeat dance music.]
To every guy on the Blue Team, keep your eyes on the stove and off the ass.
(narrator) Before the last dancers take the stage, there is a short break while the judges deliberate.
Their eyes kept making contact.
The way they touched each other.
They flowed around the floor.
And they were also smart - and playing to the audience - Yeah.
- And playing to the judges.
- Yeah.
(narrator) And back in the red kitchen, Chef Ramsay is looking for - Two salmon, two filets.
- Walking with two filets! Two filets, Chef? - Hey, Ryan? - Yes, Chef? - Kimberly, come here.
- Yes, Chef.
Uh, [bleep.]
.
Like, are we about to get schooled or what? I want every beef going out like that.
- Yes, Chef.
- Beautifully done.
Let's go.
- Yes, Chef.
- Absolutely, Chef.
(Kimberly) The proof is in the pudding.
I told you I can cook.
(Gordon) Hey, Matt.
Where's the salmon? It's coming right now, Chef.
I'll walk for you.
He's got two.
- All right, walking.
- Here you go.
Nicely cooked, the salmon.
Thank you, Chef! (narrator) While the red kitchen ironically seems to be well choreographed with their cooking and their timing, entrées are gliding out to the diners at an impressive pace.
- Wow.
- Good? Yeah.
Good.
(narrator) And now it's time for the last pair of finalists to take the floor.
[exotic dance music.]
(Heather) Can't dance to save my life.
I do, like, the white girl in the seat.
"Oh, oh.
" Other than that, my hips don't move.
[cheers and applause.]
(narrator) The Red Team has completed serving their entrées and are now moving on to desserts.
- These are pretty good.
Mm.
- (narrator) But the Blue diners - I am starving.
(narrator) And the judges I don't know what's going on - Yeah.
- In the kitchen.
Like, I'm I feel we've been waiting a while now.
(narrator) Are unbelievably still waiting for their entrées.
Devin, I'm walking with two sea bass.
I got I need my chicken sauce.
Two sea bass.
(Gordon) Where's the chicken? Where's the chicken? I got one minute on the chicken, Chef.
You're killing me on this! For one minute chicken for the sauce.
Your times are off! I need exact times! Calling in one minute.
Devin apparently thinks it takes one minute to cook a piece of chicken because that's what he keeps telling me.
Devin, chicken? One chicken's done.
The other one's still raw, guys.
- I got to pull back on it.
- Here, I'll take the one.
One and the second one's coming.
(Gordon) Where's the other portion? Where's the other portion of chicken? Come on, Devin.
- Chicken, how long? - It's coming! One minute, guys! It's still raw! Yo, pick up your head, stop complaining.
Let's get it done.
Hey, that's still raw, and that's still pink.
- What I said, man.
- What else can I do for you? Hey, Blue Team.
Storeroom, now! Do you have any idea what the [bleep.]
is going on? The Red Team have served all their entrées.
It started off bad.
Appetizers were terrible.
We're ten tables left.
Got any answers? [sighs.]
(narrator) Hell's Kitchen is hosting the International Ballroom Invitational, and an hour and a half into the event, the Red Team have delivered all their entrées, but many of the Blue diners are still waiting.
I don't know what's going on - Yeah.
In the kitchen.
- Like, I'm I feel we've been waiting a while now.
(narrator) And Devin's undercooked chicken Got any answers? (narrator) Is the latest screw-up in a dinner service that is full of errors.
We got to pick it up, and we got to talk, Chef.
Yeah, [bleep.]
off.
Let me tell you what you're gonna do.
Get out of here.
[bleep.]
off to the dorm, and come up with two nominees, and [bleep.]
off.
Do you know why? 'Cause the Red Team's gonna finish your service.
This sucks.
This sucks.
This sucks so [bleep.]
bad.
Get out! Heather? - Yes, Chef? - Stay on desserts.
Red Team, into the blue kitchen, please.
Let's go.
- (All) Yes, Chef! - Hurry up! It means go.
It means go, go, go! First main course, two sea bass, two filet.
Ryan - Yes, Chef! - Kimberly, on the meat.
- Yes, Chef.
- Heidi on the garnish, please.
- Yes, Chef.
- Are you guys ready? We're getting ready to walk with garnish.
- 30 seconds.
- Okay.
Walking with filet.
Very hot pan, chefs.
(Gordon) I hope so.
Nice.
Red Team to the rescue.
We're just here to clean up your guys' messes, I guess.
Customers have waited long enough.
Let's make it worth the wait, please.
(All) Yes, Chef! You guys ready for the sea bass, yes? Yup, go with it.
Heard.
Thank you.
Right behind you with the garnish.
Two chicken are ready when you are.
- Last table, guys.
Yes? - (All) Yes, Chef.
- Well done.
- Fantastic.
- Yup.
- Wow.
Matt, send out the desserts on Red Team, please.
Yes, Chef.
Ladies and gentlemen, please welcome our finalists back to the stage.
[cheers and applause.]
(Jonathan) And the winner of "Hell's Kitchen" International Ballroom Dancing Invitational is Elena Krifuks and Maksym Kapitanchuk.
Congratulations.
Congratulations, guys.
Very nice.
- Wonderful job.
- It was a pleasure.
Congratulations.
Shaina, two names.
I'm just gonna say the fish should have been seared off, so I would say Johnny, and I don't know what - You have to send up two people.
- But I This is how we do it.
We're men.
First of all, I didn't even finish [bleep.]
talking - and you're cutting me off.
- Whatever.
Secondly, who was doing risottos? Me.
Paulie.
- Koop, who do you have? - I got to go with Johnny, and I got to go with you, Paulie.
That's [bleep.]
.
You can't I You can't put me up there.
We got our apps out in a timely fashion.
Paulie, if you don't take ownership of your [bleep.]
ups, then you don't belong here.
- I have to, Paulie.
- No, that's [bleep.]
.
Dude, you got to respect his vote.
Sure.
That's me.
I'm putting up Devin.
Why? Because of my chicken at the end after the [bleep.]
snowball effect? Paulie's trying to shift blame.
I should not be going up again.
I made one mistake tonight.
I pick Paulie and Wendy.
We started losing it from the very beginning, and what's the very beginning? It's hot apps.
(Johnny) Paulie, who are you voting for? Devin and Wendy.
Wendy, who are you voting for? Paulie and Johnny.
(Paulie) Who do you think should go up? I think it should be Wendy and Devin.
Are you kidding me? We could have come back from [bleep.]
entrées if any of that fish had been ready.
It didn't hold anything up.
You had no bass seared off.
That held everything up.
- Why didn't anyone tell me that? - Remember when I was talking to you? Why didn't you tell me that it - I said, "Do you want me to sear it off?" - It's not like I'm dumb.
You was like, "No, we don't sear it off here.
" I said, "All right.
" - Wendy didn't say a [bleep.]
word.
- I did - Her head was down in a [bleep.]
pan.
- I asked Devin for help! I was try I was trying.
I was [bleep.]
from the beginning.
- I don't care! - Because everything was ready.
Listen to what she's saying right now, and you're gonna tell me you're gonna vote for me over her.
Put her up.
She had the easiest station to cook! We lost it from the beginning.
I never would have been able to catch up.
(Johnny) How is that somebody you want on your team? Devin wants to take the spotlight off of him.
Paulie wants to take the spotlight off of him, And Johnny wants to take the spotlight off of him, so what are we gonna do? We're gonna kick the [bleep.]
girl.
No space on the [bleep.]
app station 'cause it was full of risotto.
That is the weakest excuse I've ever heard for being [bleep.]
.
I didn't have enough [bleep.]
it.
Whatever.
See that? No fight.
Then put me up then! What am I supposed to do when you guys are telling me that I'm She [bleep.]
gave up.
She's already said, "Put me up.
" I'm frustrated! Everything I say you guys twist around Did she say that? - And turn into something else! - She just said I did not say I gave up! You didn't say you gave up.
Did you say "Put me up"? - I did not! - You said, "Just put me up.
" (narrator) While the Red had to rescue the Blue kitchen and finish dinner service, the Blue had the difficult task of coming up with two nominees for elimination.
Wow.
What a night.
Blue Team, have you reached a consensus? - No, Chef, we have not.
- What? We came to three people, Chef, and cannot decide.
Oh, my God.
What a mess.
- Shaina.
- Yes.
The Blue Team's nominees then? It would be Paulie, Johnny, Wendy.
Paulie, Johnny, Wendy, step forward.
Oh, dear.
Wendy, ladies first.
Why do you think you should stay in Hell's Kitchen? Chef, I've fought, you know? I know that I needed to communicate a little more.
We did eventually push out hot apps.
I ran over to try to help Johnny, and I tried to remain a team player and bounce back from what happened.
You shut down.
Yes, Chef.
Paulie, why do you think you should stay in Hell's Kitchen? I do take this extremely seriously.
Any time there's ever a mistake, I take full responsibility.
I think there was people who had worse performance than me today, and I think that I was just a scapegoat.
Understand something really important.
You're not a scapegoat.
You deserve to be up here.
That performance tonight, it was dreadful.
Johnny, why should you stay in Hell's Kitchen? Chef, I am the hardest worker in this kitchen.
I always take full responsibility for everything that I do, including my mistakes.
It's just it's ridiculous that I'm even up here.
What in the [bleep.]
happened tonight? Chef, my team let me down on searing that fish.
That is an honest I just did not know.
No, that's not an excuse, but somebody could have given me a head's up.
Um, I did speak to him and asked him if I could sear off his fish.
- Is that true? - That's not true.
We gonna go with searing all the sides? We don't rest any of our fish over here.
Are you serious? I've got to say tonight, - "FYI, sear the bass"? - No, Chef.
Johnny, give me your jacket, and get out of Hell's Kitchen.
What you did tonight by not searing off that fish, you completely screwed the kitchen.
Thanks for the opportunity.
Good night.
- Thanks, guys.
- (All) Bye, Johnny.
Thanks, Johnny.
It is disgusting that my team let me go down, and I stepped it up.
All of these people here say they're these all high-class chefs.
They suck, and for me to be standing here right now, I want to rip out the beautiful hair in my head! You two, back in line.
Yes, Chef.
You guys don't realize, when you rush, it actually takes you longer.
I'll wait, and I'll wait, and I'll wait for quality.
- Blue Team, [bleep.]
off.
- Yes, Chef.
Red Team, thank you.
- You're welcome, Chef.
- Good night.
(Wendy) I understand why they never finished service.
Me and Shai are just gonna have to whip this kitchen into shape.
I just have to open my mouth and [bleep.]
yell.
(Andrew) I love it being on the Red Team.
Now we're part of this cohesive bonding group instead of the fragmented [bleep.]
up Blue Team.
The Red Team is dominating.
Complete domination.
(Shaina) Come on, Blue Team.
You have got to trust me and Wendy at this point.
Like, what did we get into? I know y'all are men, but y'all acting like a bunch of bitches.
(Gordon) Johnny's a burger chef from Philly.
Unfortunately for him, the two words he'll never hear from me are "Well done.
" (narrator) Next time on "Hell's Kitchen" (Heidi) The Red Team is confident while the Blue Team is not.
(narrator) With the Red Team on cloud nine We're a bunch of bad bitches on the Red Team.
(narrator) What will happen to the Blue Team if one chef You [bleep.]
! (narrator) Lets his anger consume him? I'm so sick of listening to Paulie.
- Hey, Chef? - Yes? What is it that I need to work on? He's always up Chef Ramsay's [bleep.]
.
- Thank you, Chef.
- "Chef, please.
" "Let me lick your [bleep.]
.
I'm Paulie.
I love you.
" (narrator) And push him to the brink of madness.
- [bleep.]
idiot! - Bro, snap out of this.
(narrator) Will the bitter in-fighting - I need five minutes.
- You needed five five minutes ago.
- You screwed me on the time.
- Shut the [bleep.]
up.
(narrator) Lead to underhanded shenanigans? - What the [bleep.]
are you doing? - I told Koop that I need five.
(narrator) Will Koop resort to outright sabotage? You just sent me home.
- You just screwed me.
- Tonight's my redemption.
(narrator) The gloves come off.
- You're so [bleep.]
weak! - You're full of [bleep.]
, man.
(narrator) Next time on "Hell's Kitchen.
"