Hell's Kitchen (2005) s16e12 Episode Script
Fusion Confusion
1 And now, the continuation of "Hell's Kitchen.
" Get out of here.
[dramatic music.]
- I don't feel good about that.
- Huh? I shouldn't have been up there.
My team is a bunch of scumbags.
That was just so [bleep.]
.
They put me up for no reason.
That's the bottom line.
Blue Team is just all scum.
Scum.
All right, I'm going to sleep.
I'll see you tomorrow.
For real? You're just gonna talk [bleep.]
about me anyway.
So, I'll be going to sleep.
I feel like everybody's trying to light fires right now.
Ryan is just the most two-faced person in the world.
She's only out for herself.
I don't trust her as far as I could throw her.
I feel like, at this point, Paulie should go home before you.
There's no creativity there.
It's like he should have more experience than all of us.
He's older than all of us.
He should have, you know, better dishes.
I'll see you in the morning.
Good night.
Oh, you're such a loser.
You're not even sleeping.
You're such a liar.
- God, okay.
- He's such a child.
Did you want to hear what these bitches have to say? ["Fire" by Ohio Players.]
- Oh! - (Gordon) Hurry up! Fire, ugh - [screams.]
- The way you walk and talk (Gordon) Scallops.
Where are they? Really sets me off to a full alarm, child [evil laughter.]
- Oh! - (Gordon) Come on, guys, please! - When you're hot you're hot - [both scream.]
You really shoot your shot - You're dyn-o-mite, child - (Gordon) Get out! Yeah The way you squeeze and tease - Knocks me to my knees - (Gordon) Where's the bass? 'Cause I'm smoking, baby, baby [slo-mo yell.]
Well, I can tell by your game (Gordon) Hey, hey, hey.
Come here, you.
Come here! You're gonna start a flame (Gordon) It's just mistake after mistake after mistake! - Love, baby, baby - Whoo! (Gordon) It's just raw! Raw! Fire, yeah - (Gordon) Pathetic.
- Fire That's what I said, child Ow fire Uh-huh (Gordon) Let's go.
- Rise and shine.
- [tribal percussion.]
- Oh, my God.
- Yeah.
[chuckles.]
What the hell is going on? [Hawaiian music.]
- Oh, yeah.
- Whoo! Whoo! - Oh, my God.
- Okay.
[applause.]
Hey, girls.
I like coconuts.
It's kind of nice to bring Hawaii to Hell's Kitchen because I don't know when I'm ever getting to Hawaii, but I hope that's today's reward.
- Wow.
- [applause.]
- How good was that? - Awesome, Chef.
- That was amazing.
- Amazing! I wish I could shake my buns like that.
- [laughs.]
- I love Hawaii.
Hula dancing, fire dancing, and of course fusion cuisine, and that is what today's challenge is all about.
I have brought in someone who is a absolute master in fusion.
He is a James Beard Award winner, executive chef and owner of the world-famous Roy's.
Please welcome Roy Yamaguchi.
- Amazing.
- [applause.]
Chef, welcome.
(Paulie) Chef Roy's the man.
James Beard Award is like winning the MVP for cooking.
You now become the standard others are measured against.
- It's an absolute honor.
- Thank you.
Good to see you.
For a man who put fusion cuisine on the map, what's been the key to that success? Bold flavors, gotta be a lot of balance, though.
- No boundaries.
- Mm-hmm.
Here's how it's gonna work.
Andy, Erin.
- Oh, man.
- Oh.
Thank you.
As you can see, there are two identical wheels in the dining room: One for the Blue Team and one for the Red Team.
A chef from the Red will face-off against a chef from the Blue Team.
When I call your name, both chefs will stand next to the wheel, spin it, and then determine which two countries you will fuse together.
Let's start off with Heather and Ryan.
Both of you, step forward.
Let's go.
- Heather! - [applause.]
[game show music.]
Nice.
The Wheel of Fusion.
Love it.
- This is so cool.
- Yeah.
I'm hoping for not French, not Japanese.
(Andrew) Japanese.
- (Devin) Oh, there you go.
- (Paulie) Wow.
Okay, please, not French.
Please, not French.
Please, not French.
Oh, oh.
- (Andrew) French, French.
- French.
- Oh, that's good.
- Japanese and French? Please, not French.
Right up my alley.
That's what I do.
- Yep.
Brilliant.
- Hell yep.
Great spin.
Now, Devin and Kimberly, step up to the wheel.
Let's go.
I'm thinking, "Great.
I'm a fusion chef.
" That's pretty much what got me here.
" Devin, what are you hoping for? I'm actually hoping for Indian.
Indian? Off you go.
[game show music.]
Please land on Indian.
I did well in culinary school on the Indian cuisine classes.
- He got Indian.
- Indian.
Yes, yes, yes.
Boom, son! All: Oh! Damn it.
- (Paulie) Wow.
- (Andrew) Chinese and French.
Oh, Chinese and French.
That's a great one.
I like that combination also.
- Paulie versus Andrew.
- Yep.
Let's go.
Spin away.
You're going down, Chunks.
Just 'cause you're big doesn't mean you can't get knocked over.
(Gordon) Mexican for Paulie.
- Yes! - Yes.
(Gordon) Chef's choice.
You've got it.
What do you want with Mexican? - Mexican and - Indian.
Indian and Mexican? What the [bleep.]
, Drew? Mexican-Indian, that's a tough one, that one, right? That's tough, I've never really had Mexican-Indian.
It's all in my wheelhouse.
I'm good with this.
I know the flavors that work well together and I feel like I'm gonna nail this one.
Heidi, as there is nobody left in the Blue for you to do battle with, decide which battle you want to join.
French-Japanese, Chef.
- French-Japanese? - Yeah.
So, you're gonna join the Ryan-Heather battle? Yep.
(Heidi) I feel like Ryan is probably my top competitor, so this is definitely a chance to prove myself against her.
You've all got 45 minutes, and your time starts now.
Let's go.
Right behind.
[indistinct muttering.]
- French.
- (Devin) Where's Chinese? Where is Chinese? I see Japanese.
- On the other side.
- Oh, duh.
You have an idea of what you're gonna be doing? No, I'm not really familiar with Japanese cooking at all.
I don't ever cook Japanese food.
I don't ever cook classic French food.
These are the two I didn't want the most, and now I need to make a fusion of these two cuisines.
What protein should I use? I really need some direction.
(Paulie) Ryan has no idea what the hell she's doing.
I just have no respect for her in any way, shape, or form.
I'd love to see her just [blows raspberry.]
Tank.
Paulie, what could I put with the French lentils? - I have Japanese and French.
- Huh? I have Japanese and French.
Paulie? This sucks.
One third of the way gone.
Just under 30 minutes to go, guys, yes? - Yes, Chef.
- Yes, Chef.
All right, here's the thing that I want to do.
I'm wanna do, like, a nice endive radicchio salad.
- Right.
- But I want to do a orange blossom, Dijon mustard vinaigrette.
I've used orange blossom before.
It's awesome.
When Chef tastes this orange blossom vinaigrette, I'm gonna win this challenge for the Red Team.
I just want sweet and spicy.
How you guys feeling? - Good.
- Good.
Confidence is high.
- 60 seconds to go.
- Yes, Chef.
All right, guys, I got hands.
Anybody need help? All right.
Pull my lamb, please.
It's in the left.
All right.
Ryan, this is raw.
(Gordon) 45 seconds to go.
Put it back.
Put it under.
I always run out of time in these challenges.
Time just zooms by.
I don't want to serve raw lamb.
(Gordon) 30 seconds to go.
Slap it down on the hot pan.
- There's a hot pan.
- Okay.
Now, Ryan.
Let's go.
Move.
Move.
I know that I'm running out of time.
Like, stop yelling at me.
(Gordon) Five, four, three, two, one, and serve, Ryan.
Now.
(Ryan) I'm a little bit worried about the temperature of the lamb, but this is what it is.
We're gonna begin with the strangest combination, the Indian and Mexican.
Andrew and Paulie, please, let's go.
- Good lucky, guys.
- You got it, Drew.
Mexican-Indian.
Good luck to us, Chef, huh? - [laughs.]
- Wow.
Paulie, please describe your dish to Chef.
I did a Mexican-inspired roti, like the Indian roti sandwich.
The chicken is pulled and then pico de gallo with a little bit of roasted corn and avocado.
Chef, what do you think? I mean.
Visually, I think it's kind of messy.
Off-balance.
(Gordon) Yeah, let's see how it tastes.
Paulie, Chef Roy's all the way out here from Hawaii and you're gonna serve him a sandwich? A [bleep.]
sandwich? Not smart, bro.
To me, it's not really fusion.
It's more Indian than anything else.
One dimensional.
Nobody's ever done Mexican and Indian before.
I look like an idiot in a challenge.
This is ridiculous.
Andrew, describe your dish to Chef, please.
I did a spice-grilled lamb chop seasoned with hot curry - to give it a little bit more heat.
- Okay.
And then grilled corn and coriander sauce.
Have to say, that looks better than the sandwich there.
(Gordon) Yes.
Yeah, dude, I'm definitely getting the point.
I'm not getting a lot of spice.
(Roy) The outside is brown but there's rawness in the middle, so.
Yes, don't like to see that at all at this stage.
Chef, in your mind, I mean, is there one dish that stands out? To be honest with you, I would probably stay away from giving anybody a point on this one.
I was kind of disappointed.
I agree.
Both dishes missed the mark.
[bleep.]
.
Take the dishes back, please.
No points.
My apologies.
Next up, French-Japanese.
Let's go.
We have three dishes.
(Ryan) I'm a little bit nervous.
I mean, Paulie and Andrew both don't get a point in the very first round.
This could get really ugly.
Let's start off with Heidi.
(narrator) In this round, the Red Team will have two dishes, and first up is Heidi's French halibut with poached egg over stir-fried vegetables.
(Roy) As you continue to eat, the dish becomes, you know, one pile of mess, so - Yeah, It's a mess.
- I'm sorry, Chef.
(narrator) Up now for the Blue Team is Ryan with a Japanese rack of lamb over French lentils with herbes de Provence.
(Roy) Visually, it looks nice.
Man, Ryan, you got to pull this one out.
I hope your lamb has rested enough and is not raw.
That lamb's cooked perfectly.
Seasoned beautifully.
Thank you, Chef.
Nice flavors, actually.
Very nice.
Yeah, you got a lot going on.
You've got that excitement between those two cuisines.
Thank you, Chef.
(narrator) It's now up to Heather and her French and Japanese New York strip with orange blossom vinaigrette to try and outshine Ryan.
There's something perfume-y in there, what is that? It's an orange blossom vinaigrette.
Oh, okay, okay.
Very, very strong.
It actually takes the flavor away from everything else.
It's just so strong.
- - It's like a mouthful of perfume.
Tough judge.
- I know.
- I'll have to drink some water.
Wow.
Okay.
Damn, what a shame.
That perfume.
Ooh, dear.
So, Chef? I would have to, because the lamb was cooked perfectly, I would give it to Ryan.
Ryan, congratulations.
Good job.
- Thank you, Chef.
- Well done.
One point to the Blue.
To beat them two against one, it feels great.
I am really, really proud of myself.
Okay, next, French and Chinese.
A fusion I have been looking forward to.
- Let's go.
- You got this, Kim.
The things Chef Yamaguchi is saying, I'm like, "Holy [bleep.]
, this guy's really tough.
" Good, Kimberly, don't look so worried.
It's a tough round tonight, Chef.
Very high standards.
(narrator) Kimberly has prepared a classic steak au poivre over Chinese-styled rice.
Visually it looks great.
Visually, yeah.
Yeah, very nice.
It's more Chinese than anything else.
- It's nice.
- Thank you, Chef.
A bit overcooked.
I'm getting some flavors in there that it doesn't really match.
You have got some great flavors there, - but they need to be separated.
- Yes, Chef.
And not just clumped on the plate.
Heard.
Thank you, Chef.
(narrator) The final dish is Devin's pan-seared halibut over Chinese fried rice with a French-inspired oyster sauce.
I like the way it looks.
The rice flavor's there, but, to me, it's a little crunchy.
I added some cashews in there also.
- Oh, is that what it is? - Yes, Chef.
Way overcooked.
You want that fish to flake.
- When it's as stringy as that.
- It's very dry.
- Yes, Chef.
- What a shame.
Chef, I mean, is there one dish you think deserves a point? Um Kimberly, please, please.
I don't want to lose.
They're both overcooked.
I would have to go with (narrator) It's the final round of the fusion challenge, and world-renowned chef Roy Yamaguchi is deciding between Kimberly and Devin's takes on French/Chinese fusion.
Is there one dish you think deserves a point? Um (narrator) With the Blue Team up by one point, Kimberly must score here to keep the Red in the competition.
They're both overcooked and um I like the flavor of the sauce of Kimberly's, so I would have to go with Kimberly.
(Gordon) Yeah.
I would agree.
- Red Team, welcome.
- Thank you, Chefs.
Thank you.
- Thank you.
- Good job.
[applause.]
(Heidi) She did it for the Red Team.
We're still in it.
It's great.
She got us a point.
So, we have a tie, and it comes down to the best dish.
Chef, if you were to award a victory, would it be Ryan's or Kimberly's? I would actually go with Ryan.
- Thank you, Chef.
- Blue Team wins.
Thank you.
- Well done.
- Good work.
(Ryan) I win the challenge, and Paulie's giving me a hug after we want to kill each other last night.
Now, you know, he thinks we're best buddies.
All of you, join me in thanking this incredible man who put fusion cuisine on the map.
[applause.]
- Thank you.
- Thank you, Chef.
Today's reward is truly a chef's dream for all three of you.
You've got $2,000 to blow at the premier chef supply store in Los Angeles, Surfas.
Oh, Lord.
Wow.
[exhales.]
I am so excited.
$2,000? What? I got a kid, you know, I've got to blow $2,000.
This is gonna be amazing! After that, you'll indulge in a stunning seven-course tasting menu at one of the country's best restaurants.
A two Michelin Star restaurant.
- I'm talking about Providence.
- What? A two Michelin starred restaurant? Are you [bleep.]
kidding me? We don't have any two Michelin-starred restaurants up in Northern Michigan.
This is the perfect reward.
Red Team, while the Blue Team are out indulging their chef dream, you're in for a chef's nightmare.
We are adding a delicious hanger steak to our next dinner service tomorrow night here in Hell's Kitchen, so we have a massive side of beef arriving shortly that you need to break down.
(Andrew) Here we go again.
More backbreaking work.
We got to break down a side of beef which is [bleep.]
heavy, hard, and not fun to do.
I mean, I'm clumsy as it is and these girls can't lift much.
Now, tomorrow night's hanger steak is gonna served with a delicious, unique potato gratin.
So, we got a couple hundred pounds of potatoes coming.
Slice them carefully.
Got it? All: Yes, Chef.
This punishment is gonna take for-ev-er.
[upbeat music.]
- [all laugh.]
- Yes.
Let's go, guys.
(Paulie) Shopping spree.
- This is a liquor store? - No.
[all laugh.]
(Devin) God, this is like a dream here.
What do I need.
What do I need.
Surfas is a very cool culinary store.
I will blow this money real quick here.
I was like a little kid in a candy store.
Running through the aisles.
Picking out everything around.
How many bottles of liquor can that hold? Look at these, Paulie.
These are the cutest things I've ever seen.
(Ryan) All of my money that I get from work goes to my child, so I have never spent this much money on myself in my entire life.
Yep.
Yep.
Yep.
My buggy's getting full.
Merry Christmas to me.
This is a great day.
- Thank you, Chef Ramsay.
- Yeah.
- Both: Thank you, Chef Ramsay.
- Yes.
- Whoo! - [laughs.]
- How about we tag team this? - Careful with that thing.
- He's slimy on - [bleep.]
You got to be kidding me right now, right? Andrew, shut up.
This [bleep.]
sucks.
[grunts.]
Who wants to be covered head-to-toe in blood and guts Oh, yeah.
And fat for hours and hours? Gross.
That was like something from "Walking Dead.
" I'm so pissed.
Maybe you should have cooked your [bleep.]
lamb a little bit better, Andrew, and maybe we would have gotten a point from you instead of just from me.
You got it? Yeah.
Just don't cut me.
Oh, something just squirted me in the face.
[upbeat music.]
I'm a lucky lady.
I have two guys here.
I think I'm on a dating show.
Which one am I gonna pick.
- Neither.
- [laughs.]
All right, so this is a local spiny lobster from Santa Barbara.
(Ryan) This is beautiful.
Oh, wow.
By far this is the best reward yet.
Hollowed out yuzu fruit.
Who doesn't like to have a seven course meal for lunch? This is amazing.
This is a bubble filled with vodka and grapefruit.
That is awesome.
How do they do that? - They use, uh - Science? - No, no, no.
- [laughs.]
Ryan thinks she's all that.
From jump street I just didn't like her.
Who cares about individual victory? You know, it's about what makes our team stronger, and, like, I don't have an ego in the kitchen, like - Yes, you do.
- [laughs.]
(Ryan) Paulie has a little bit of an ego.
He likes to talk a lot.
He doesn't like to say much, but he likes to talk a lot.
We did have a great win today.
Thank you guys for helping with that la Last bit of lime - It was a team effort.
- L-l-let's start over.
- Okay.
- [laughs.]
- You got chocolate right here.
- All right.
[laughs.]
(Devin) Funny.
Are we layering the cheese, too? - Yes.
- It's potatoes, cream both: Potatoes, cheese.
Don't you listen? Why is he so loud? Do you have to draw attention to yourself at all times? - Both: Yes.
- See? You're worse than Gia.
Sorry, I cut my finger off, Chef.
- Where's the cut? - Right here.
- Where? - It's not there.
(Kimberly) Andrew is loud.
He's obnoxious.
Andrew really should start changing his ways pretty fast or he's gonna find the door pretty quick.
I'm so tired of sticking up for Kim and her always giving me [bleep.]
every time when she gets a chance.
Kim sucks.
I can't stand her.
Kim, you're going home.
Are you kidding me? Pack your bags.
Get the sushi truck around front, 'cause you're going home, boo.
You're not invisible to people.
You don't have to always be so loud.
Here we go.
I don't like a girl that's stuck-up and thinks she's better than other people.
- Okay.
- She started that one.
How see that's what I don't understand, is she never gets in trouble for anything she says.
You're a douche-bag.
Kim, you're on thin ice.
You better [bleep.]
lock it up.
Please, I will break your arm.
Kim.
We need to be working as a team.
We're not against each other.
They need to get it together.
I'm just gonna shut my mouth so we don't fight, 'cause I don't want to say anything I'm not gonna regret.
Shut up, you.
Just keep peeling.
Now Red Team, get on your stations.
All: Yes, Chef.
Blue Team, we have a good one tonight.
I can feel it.
Let's go.
- Marino.
- Si, Chef? - Open Hell's Kitchen, please.
- Subito.
[upbeat music.]
(narrator) As the dining room fills up Cheers (narrator) There's no question that there's some real animosity within the teams.
- Paulie, your apron's not on.
- What, honey? Your apron's not on, and I ain't your honey.
(narrator) But they will have to put that to the side and delivery the quality service Chef Ramsay expects from his final seven.
All of a sudden I got the munchies.
What? It's really nice.
[giggles.]
The New York strip.
I'm gonna do the truffle carbonara.
'Cause I love carbonara and I love truffle.
Communication is all we need.
Confidence is high.
An order.
Four covers table 22.
- Here we go, Blue Team, yes? - Yes, Chef.
Two risotto, one kale salad, one scallops followed by two capellini, one risotto.
- Yes, Chef.
- All: Heard, Chef.
- Let's go.
- Can you help me out at all? I need kale salad.
- You need - Can you do? Yeah.
(Devin) With only three left on the Blue Team, it is gonna be fast, it's gonna be furious.
Let's see what Ryan's got working the app station.
She is on the hot seat.
- How long, Ryan? - One minute, Paulie? - I can go one minute, sure.
- All right.
Have your tails down? You got one more risotto going as well, yes? - Yes, Chef.
- (Paulie) Ryan's very smug.
I'm not really scared of her.
- Kale salad coming behind you.
- Heard.
- Straight up, please, Devin.
- Heard, Chef.
I'm walking with scallops.
And this is gonna be a good, like, litmus test to see really where she's at.
- Ryan! - Yes, Chef? - Come on, please.
- Yes, Chef.
- I need the risotto! - Yes, Chef.
Coming right now.
After that three capellini, one risotto.
Yes, Chef.
Perfect.
Let's go.
Come on, guys.
Keep it together.
I'm feeling like we're getting the team off to a good start.
Chef Ramsay says my risotto's great, so I'm happy with this station at this point.
Walking with three capellini, Chef.
(Gordon) Where's the risotto? It was up there, Chef.
Another risotto? I sent two up, Chef.
Hey, young lady, come here.
Come here.
I'm going, "Three capellini, one risotto.
" Yes, Chef.
- Is the risotto ready? - No, it's not, Chef.
Oh, [bleep.]
.
Stop, Erin.
Stop, stop, stop.
Ryan.
I had it ready, Chef.
Sorry.
I tossed it.
- You tossed it? - Yes, Chef.
For some reason, I toss it thinking that I'm set with the risottos and I thought that I had sent up what I needed and that's such a stupid mistake.
I said to you I was begging for one risotto Yes, Chef.
Followed by three capellini, one risotto.
Yes, Chef.
That was my mistake.
So, how long, Ryan? Five minutes, Chef.
There's only three of us in the kitchen.
There's nowhere to go, there's nowhere to hide, so any mistake I make, the guys are gonna pick it apart.
(narrator) While Ryan rushes to ready another risotto, over in the Red Kitchen An order.
Four covers table 41.
One risotto, one kale, two scallops.
- Yes, Chef.
- Heard, Chef.
(narrator) Andrew is looking to get off to a strong start on his appetizers.
Pan down for this risotto.
Drew, you good? You need help? So, all I need is one kale salad right now, all right? Heard.
I'm the hot apps guy.
I'm supposed to communicate and push.
I'm walking on the risotto.
You following - with scallops, Kim? - Yep.
So, I'm gonna delegate and show 'em that I'm ready to work too.
- There you go, Chef.
- Oh, those look great, Kim.
Come on, guys.
Everyone keep working together.
(narrator) With Andrew taking charge, the Red is able to get off to a strong start.
How is everything here tonight? - Um, I found two hairs in this.
- Two hairs? (narrator) Or so they thought.
It was a little fuzzy.
First of all, I apologize for it.
- So, let me take care of this.
- Thank you.
Can I also prepare something else for you, madam? - Sure.
Yes.
- Maybe another salad.
I can make a scallop.
Let me check for it.
Chef.
Chef.
I have a hair in the salad.
- [bleep.]
.
Andrew.
- Yes? I need the scallop instead of the salad.
My apologies, yes? Drop the scallops quickly.
Hurry up.
Come on, hurry up.
Heather, why is there hair in the salad? One scallop.
Hurry up.
No hair this time.
Wait.
Hold on.
Walking.
Pan's very hot.
(Heather) I don't know if it was my hair or Heidi's hair that got into the kale salad, but that's pretty gross.
- - Oh, thank you so much.
(narrator) While the Red Team has managed to get out of a hairy situation Delish.
(narrator) Back in the Blue Kitchen - Capellini, risotto.
- Yes, Chef.
(narrator) Ryan is ready with her replacement risotto.
Come on, Ryan, please.
Walking with three capellini, Chef.
Three capellini up.
Paulie.
- Yes, ma'am? - Are you ready with that table? - What are you doing, Ryan? - I'm coming, Chef.
She's struggling.
She's struggling, like I thought.
I knew it.
One risotto.
Good.
Where's the lobster? Lobster, Paulie.
Oh, guys.
[bleep.]
hell.
Go, John, please.
(narrator) Ryan has helped get the Blue Team back on track And with appetizers now quickly being delivered to both dining rooms This is amazing.
(narrator) The teams have now shifted their attention to entrées.
Two sea bass, one veal, one New York strip.
How long, Devin? We're at a minute and a half, Chef.
[bleep.]
hell.
I got to pull these bass.
Devin's lagging, but I got to get my [bleep.]
done too.
What am I supposed to do? Just sit there and let my [bleep.]
die? FYI, Paulie's bass is ready.
- Yes, Chef.
- He won't tell you that, but I will, 'cause I'm gonna drive you to get faster.
I'm walking these bass.
Should be in the customer's [bleep.]
lap.
- Yes, Chef.
- Young man, time's dragging.
- Speed up! - Heard, Chef.
It was gonna overcook, Dev.
I had to pull it.
- Devin, let's go! - Walking.
[dramatic music.]
- Devin! - Yes, Chef? - Paulie! - Yes, Chef? Close your mouth and come over.
- It's [bleep.]
raw.
- Guys, put it back in the pan.
- Heard, Chef.
- Raw.
[bleep.]
damn it.
Come on, Devin.
Recover quickly, please.
- Heard, Chef.
- Get it in.
Baste it.
Let's go.
Yes, Chef.
I need you to start searing these two off.
If that's raw, then these two definitely are gonna need - to go longer.
- Heard.
(Paulie) I had two bass die waiting for Devin to refire raw veal, and they sat there and they got too dry and too old.
So, I had to fire two new ones.
Devin! Can I have a time? - Uh, right now, Chef.
- Oh, we are? [bleep.]
.
- Walking with the bass.
- Thanks for the heads-up.
Sorry, Chef.
Where's the bass? - Sea bass.
- No answer.
They died waiting for the veal.
What? I had to take it back 'cause it's dead.
Oh, hey, you two.
Well, look at this.
Would you like to serve it? Hey, shut it.
Come here, you.
You, bring me your protein.
I ask him, "Where's the bass?" And it's dead.
- Well, I'm afraid I'm gonna - You're afraid? Not as [bleep.]
as afraid as I [bleep.]
am! (narrator) One hour into dinner service, Devin has delivered raw veal to the pass, and is now scurrying to refire.
Devin! Can I have a time? - Right now, Chef.
- Oh, we are? (narrator) Leaving Paulie's sea bass high and dry.
(Gordon) Where's the bass? - Sea bass.
- No answer.
They died waiting for the veal.
What? I had to take it back 'cause it's dead.
Oh, hey, you two.
Well, look at this.
Would you like to serve it? Hey, shut it.
Come here, you.
You, bring me your protein.
I ask him, "Where's the bass?" And it's dead.
- Well, I'm afraid I'm gonna - You're afraid? Not as [bleep.]
afraid as I [bleep.]
am! Will you'll look at it then and see if it Listen, [bleep.]
face! How about you and him [bleep.]
talking? Why aren't you two working together? Yes, Chef.
I brought it back.
Would you would you like to check it and see if it'll pass? "Would you like to check it?" What does that mean? Would I like to check your bass? Is it good enough? I-I don't think so.
You know it's [bleep.]
so [bleep.]
man up! I-I have two more working.
No, Paulie.
Those bass don't die within one minute.
Your bass dies because you overcooked it.
So, how long for the bass? Two minutes, Chef.
Oh, so take your [bleep.]
proteins back.
This is so embarrassing.
- Snap back.
- Hey, seriously? We've gone from three chefs to three stooges.
Now, can I have your protein and his [bleep.]
protein together? - Yes, Chef.
- Let's get on the same page.
(Ryan) This sucks.
You guys are not communicating.
Why are you guys not helping each other? I'm going to freak out.
I'm walking the bass.
Hold up, Paulie.
[bleep.]
damn it, hold up.
Well, I got to run this bass up.
- I got to pull this out.
- Bass is up.
Where's the veal and where's the New York strip? Right now, Chef.
[dramatic music.]
Wow, that was painful.
Go, John.
Come on.
We're still here.
I know, we're still here.
We're still here.
An order.
Four covers table 50.
Entrée, one snapper, one salmon, two veal.
- All: Yes, Chef.
- Let's go.
- Two veal in two minutes.
- Snapper and salmon.
I need three minutes out on the salmon, please.
Kimberly's salmon should definitely be done before my meat.
She has to hustle.
I have to go up.
I can't hold my protein.
Behind.
Two veal, Chef.
I can't let it die and I don't have enough time to sear off something else.
- My veal is up.
- Snapper? Salmon? Coming, Chef.
He always says, you know, wait the extra minute, as long as it's perfect.
Where's the salmon? Walking the salmon right now, Chef.
Sorry about the wait.
Snapper? Kimberly! - Walking now, Chef.
- Come on, grandma.
- Come on, grandma.
- I'm sorry, Chef.
I need to have it right [bleep.]
now.
- "Grandma?" - Kimberly! Yes, Chef? - Nicely cooked, the salmon.
- Thank you, Chef.
Oh, my God! See? I needed the extra minute.
- Kimberly.
- Yes, Chef? Can you change gear a little bit? - Yes, Chef.
- You're like an old granny in a car that's stuck in neutral.
- Let's go.
- Sorry, Chef.
I'm moving.
(narrator) While Kimberly works to get it in gear, back in the Blue kitchen, Chef Ramsay's looking for Devin to drive the tickets.
Two sea bass, one veal, one New York strip.
Sea bass, one veal, one New York strip.
- Say it again.
- Two Two sea bass, one veal, one New York strip.
One veal, one New York, one sea bass.
- Two sea bass.
- T is it two? - Oh, my God.
- Come on, guys.
Devin is repeating this so many times, and then he still [bleep.]
forgets it.
- Say it again.
- Two Two sea bass, one veal, one New York strip.
I'm not good at memorization.
Oh, my God.
Are you okay? Yes, Chef.
Yes, Chef, I'm okay.
How long? We got Paulie, one minute Minute and a half.
- Heard.
- Minute and a half, Paulie.
This was Devin's chance to really step up and be driving these tickets and he can't even remember what the hell he's making.
- Ready to walk.
- You have eight minutes now.
- Heard, Chef.
- Just FYI, let's go.
(narrator) With Devin bouncing back on the meat station Nicely cooked, the New York strip.
- Thank you, Chef.
- Go, go, go, go.
(narrator) Both kitchens are now sending out entrées at an impressive rate.
The fish is cooked beautifully.
(Andrew) Everybody hustle.
We're gonna win this one.
Come on.
Go, John, please.
Wow.
Next.
Four sea bass, two Wellington.
- Yes, Chef.
- Paulie, how long? [bleep.]
.
I only have two sea bass.
Excuse me? Chef, I'm out of I don't have any more sea bass.
- You've run out of sea bass? - I had 12 portions, Chef.
- How many did you ruin? - Just those 2, Chef.
Get me Marino, please.
I only had 12 orders of bass, and the two died waiting for Devin.
- Chef, I'm here.
- Hey, come here, you.
You tell him that.
I'm fed up wiping your [bleep.]
.
I had two that died in the window, Marino, waiting on veal.
(Devin) You said the bass died waiting on me? No, Paulie, man the [bleep.]
up and handle it.
So, you're out of fish? Come on, what am I supposed to tell the guests now? - What am I supposed to do? - Oh, my God.
(narrator) It's two hours into dinner service, and with only a few tickets left, Paulie doesn't have enough sea bass to fill an order.
Hey, come here, you.
You tell him that.
(narrator) Bringing the Blue kitchen to a standstill.
I'm fed up wiping your [bleep.]
.
I had two that died in the window, Marino Waiting on veal.
So, you're out of fish? Come on, what am I supposed to tell the guests now? How am I What am I supposed to do? Ugh.
(Devin) Paulie never wants to take responsibility for anything.
[bleep.]
you, Paulie.
Can I take two from the other kitchen? Go, if they've got it! Do you guys have two extra bass? - Over here, it's over here.
- Yeah.
- Here.
- Here, these two.
Coming around.
Coming behind.
I'm gonna need six minutes now, all right? For the For this two sea bass.
(Ryan) Okay.
I still need to do this garnish.
Paulie is not as great as he thinks he is.
He's all over the place.
Like, bounce back.
How long? I'm ready to cut my Wellington.
I'm cutting my Wellington.
Four bass.
- Garnish.
- Yes, Chef.
Walking, Chef.
Ryan! I'm dying.
Go, John, please.
(narrator) After begging and borrowing, Paulie is able to fulfill the last order of sea bass - Just keep it together.
- All right.
(narrator) Much to the pleasure of long-waiting diners.
- Thank you.
- Bon appétit.
Both: Thank you.
(narrator) And now both teams rush to push out their final tickets.
(Gordon) Finish strong, guys.
Let's go.
Everybody hustle.
We're gonna win this one.
- Come on.
- Heard.
Come on, guys, keep pushing.
- Yep, keep pushing.
- Walking.
- I'm walking right behind you.
- Let's go, please.
- This is ridiculously good.
- Two New York strip.
15 seconds, Chef! - Let's go.
- How's your steak? It's amazing.
It's so good.
- Paulie, fire desserts.
- Yes, Chef.
Red Team, come with me.
Leave that, please, there, Heidi.
Leave that.
Blue Team, line up over there quickly.
- Yes, Chef.
- Yes, Chef.
(Gordon) You can leave that there, Devin.
Well, Red Team, well done.
All: Thank you, Chef.
Blue Team, tonight wasn't your A game.
It wasn't your B game.
It wasn't your C game.
It was a pathetic performance.
All three of you have a very difficult decision ahead of you.
Get back to the dorm and come up with the one person that should be eliminated from this competition.
[bleep.]
off and the Red will send your desserts.
- Yes, Chef.
- So, whatever's left.
I think one more table to go.
I had a perfect service.
Only two bass died because they were waiting on veal.
I can't see any reason why I would be up there.
I didn't do anything wrong tonight.
I wish I could put Ryan and Devin both up, but I can't.
We only had to pick one.
I'm not going up there.
Of course you're not going up, buddy.
I expect you to say that 'cause you say that every time, all right? All right, but listen, what did I [bleep.]
up today? I don't know.
I had a beautiful New York and a beautiful veal that I had to refire because of bass.
No, it wasn't 'cause of the bass.
Devin, you couldn't remember the ticket.
I mean, I-I repeated the wrong check.
- Whoop-[bleep.]
-dee.
- A few times.
We have to culpable for our mistakes at this point.
I didn't [bleep.]
up enough today to warrant going up there, and we can all agree on that.
Yeah, I mean, I agree that you - [bleep.]
up the least tonight.
- Okay.
All right.
Yes, I made mistakes tonight, but I feel like, you know, continuously throughout this competition that Devin has been not as consistent as me, and I'm not going on the chopping block.
I'm not gonna put myself up and I feel like Paulie didn't [bleep.]
up enough tonight.
'Cause I had the most I had the most opportunity to [bleep.]
up tonight.
Remember what you said about me, like, putting things into tizzy? That was you today.
(Ryan) Yeah.
Do we have to go around? I mean, it's two against one.
He doesn't have a [bleep.]
chance here.
I know.
All right, let's just not beat a dead horse.
We know what's gonna happen.
It's over.
(Devin) Of course they want to nominate the person that had the hardest stations tonight.
You know, I think that's [bleep.]
[bleep.]
.
I thought I [bleep.]
did a very good job on that station.
I think I did it better than Ryan could have.
All she had was [bleep.]
risotto that she had to make right.
I'd rather have you around than her.
She never admits to it when she's wrong.
Yeah, she made more mistakes, throwing away risotto.
Do you think Ryan should go up? Yeah, because, I mean, I didn't I-I [bleep.]
over Yeah.
[dramatic music.]
- Red Team, well done.
- All: Thank you, Chef.
Blue Team, have you made a decision? - All: Yes, Chef.
- Good.
Paulie.
Yes, Chef? Blue Team's nominee and why.
Unfortunately, we nominate (narrator) Both teams finished dinner service, and while the Red Team excelled, the Blue Team struggled, and Chef Ramsay tasked them with nominating one chef for elimination.
- Paulie.
- Yes, Chef? Blue Team's nominee and why.
Unfortunately, we nominate Devin.
Today, he was unable to remember checks.
He was frazzled.
He was totally lost in that kitchen tonight.
How was I totally lost remembering 23 entrées? I mean, come on.
I was not totally lost.
Everything I put up there was perfect besides 2 different items.
That's not totally lost.
Every piece of fish that I put up to the pass You only had 12.
Every piece of fish that I put up - Should be perfect.
- Can I speak, please? Yes, you can.
He just generally caused our kitchen to go into a tailspin.
[sighs.]
Devin, who would you have nominated? I would have nominated Ryan, Chef.
We did not start strong and it has to start strong from hot apps.
I'm not just thinking about a regular service.
I'm thinking about right now your entire stay.
With that in mind, Ryan, why do you think you should stay in Hell's Kitchen? Chef, I believe that I should remain here because I've been consistent, I've been solid on the line.
My flavors are there, my palate is there.
I have the education.
I can lead a kitchen.
I want to keep proving that to you.
- Paulie? - I have dogged determination.
I am very passionate about this.
I garner the respect of my other competitors as well as accept criticism.
Everything you've asked me to do and improve on - I consistently do.
- Devin? I feel I'm a well-rounded chef.
I am very strong in the services.
I have passion.
I have confidence.
I have a palate and I'm creative, Chef, and I should be in this competition.
It's a tough one for me tonight, this.
Clearly, you are all determined to progress in this competition.
My decision is Paulie Say goodbye to Devin.
[somber music.]
Wow.
- Listen carefully.
- Yes, Chef.
You have passion, you have a big heart, but your performances across the dinner services and in the challenges are very disappointing.
You are not ready for a black jacket.
Heard, Chef.
- Don't stop.
- I won't, Chef.
Follow those dreams.
Chef, it's an honor to make it to the top seven to work with all these people and it's an honor to be here and to shake your hand.
- Well done.
Thanks, Devin.
- Thank you.
- Good night.
- Bye, Devin.
Bye, guys.
Good luck, everybody.
(Devin) I honestly feel I should not be standing up here right now, but that's the way the cookie crumbled, and to have Chef Ramsay tell me that I was not worthy of the black jacket, it's very humbling, but to last this long is very awesome.
I got to give myself a pat on the back.
I am awesome at what I do, and I'm always gonna stay true to myself.
(Gordon) All of you listen carefully.
When I see you next, crunch time.
It is time to stand out on your own.
- All: Yes, Chef.
- Get out of here.
It definitely feels good.
I'm down to the final six.
I am here to win this competition.
Bring it on, Chef Ramsay.
I am ready.
I think that was a way of Chef saying that [bleep.]
is gonna get real.
We're getting down to the nitty-gritty right now.
I am definitely dreaming about black jackets.
(Andrew) Yo, my heart dropped.
(Kimberly) Do you need some tissue to wipe your [bleep.]
? Chef Ramsay just scared the [bleep.]
out of me, but Devin should have went home.
I mean, anybody with eyes saw that [bleep.]
.
[bleep.]
you, you stupid redneck.
You should have learned how to cook.
(Gordon) Devin had a hard time remembering the tickets.
Unfortunately, his performance tonight will be hard to forget.
(narrator) Next time on "Hell's Kitchen" - Mommy! - Oh, my God.
(narrator) When the chefs get a visit from their loved ones - Andrew, here's your girlfriend Leila.
- (narrator) Will the flame between Andrew and Heather be put out? Watch out, bitches.
I'm out for blood.
(narrator) And for the first time ever, black jackets will not be decided from a dinner service.
I have designed three unique challenges.
Oh, Chef! Why do you do this to me? (narrator) It's chef versus chef in a fight for survival.
(Paulie) This is like the playoffs, you know? Everybody here has a chance.
(narrator) You won't believe which two chefs face-off for the final black jacket.
I'm determined and I want this more than anyone.
(narrator) Next time on an emotional and jaw-dropping episode I will be walking out of here with a black jacket, - so help me God.
- (narrator) Of "Hell's Kitchen.
" - Tell him what mommy needs.
- What? - Black jacket.
- A black jacket? Okay.
" Get out of here.
[dramatic music.]
- I don't feel good about that.
- Huh? I shouldn't have been up there.
My team is a bunch of scumbags.
That was just so [bleep.]
.
They put me up for no reason.
That's the bottom line.
Blue Team is just all scum.
Scum.
All right, I'm going to sleep.
I'll see you tomorrow.
For real? You're just gonna talk [bleep.]
about me anyway.
So, I'll be going to sleep.
I feel like everybody's trying to light fires right now.
Ryan is just the most two-faced person in the world.
She's only out for herself.
I don't trust her as far as I could throw her.
I feel like, at this point, Paulie should go home before you.
There's no creativity there.
It's like he should have more experience than all of us.
He's older than all of us.
He should have, you know, better dishes.
I'll see you in the morning.
Good night.
Oh, you're such a loser.
You're not even sleeping.
You're such a liar.
- God, okay.
- He's such a child.
Did you want to hear what these bitches have to say? ["Fire" by Ohio Players.]
- Oh! - (Gordon) Hurry up! Fire, ugh - [screams.]
- The way you walk and talk (Gordon) Scallops.
Where are they? Really sets me off to a full alarm, child [evil laughter.]
- Oh! - (Gordon) Come on, guys, please! - When you're hot you're hot - [both scream.]
You really shoot your shot - You're dyn-o-mite, child - (Gordon) Get out! Yeah The way you squeeze and tease - Knocks me to my knees - (Gordon) Where's the bass? 'Cause I'm smoking, baby, baby [slo-mo yell.]
Well, I can tell by your game (Gordon) Hey, hey, hey.
Come here, you.
Come here! You're gonna start a flame (Gordon) It's just mistake after mistake after mistake! - Love, baby, baby - Whoo! (Gordon) It's just raw! Raw! Fire, yeah - (Gordon) Pathetic.
- Fire That's what I said, child Ow fire Uh-huh (Gordon) Let's go.
- Rise and shine.
- [tribal percussion.]
- Oh, my God.
- Yeah.
[chuckles.]
What the hell is going on? [Hawaiian music.]
- Oh, yeah.
- Whoo! Whoo! - Oh, my God.
- Okay.
[applause.]
Hey, girls.
I like coconuts.
It's kind of nice to bring Hawaii to Hell's Kitchen because I don't know when I'm ever getting to Hawaii, but I hope that's today's reward.
- Wow.
- [applause.]
- How good was that? - Awesome, Chef.
- That was amazing.
- Amazing! I wish I could shake my buns like that.
- [laughs.]
- I love Hawaii.
Hula dancing, fire dancing, and of course fusion cuisine, and that is what today's challenge is all about.
I have brought in someone who is a absolute master in fusion.
He is a James Beard Award winner, executive chef and owner of the world-famous Roy's.
Please welcome Roy Yamaguchi.
- Amazing.
- [applause.]
Chef, welcome.
(Paulie) Chef Roy's the man.
James Beard Award is like winning the MVP for cooking.
You now become the standard others are measured against.
- It's an absolute honor.
- Thank you.
Good to see you.
For a man who put fusion cuisine on the map, what's been the key to that success? Bold flavors, gotta be a lot of balance, though.
- No boundaries.
- Mm-hmm.
Here's how it's gonna work.
Andy, Erin.
- Oh, man.
- Oh.
Thank you.
As you can see, there are two identical wheels in the dining room: One for the Blue Team and one for the Red Team.
A chef from the Red will face-off against a chef from the Blue Team.
When I call your name, both chefs will stand next to the wheel, spin it, and then determine which two countries you will fuse together.
Let's start off with Heather and Ryan.
Both of you, step forward.
Let's go.
- Heather! - [applause.]
[game show music.]
Nice.
The Wheel of Fusion.
Love it.
- This is so cool.
- Yeah.
I'm hoping for not French, not Japanese.
(Andrew) Japanese.
- (Devin) Oh, there you go.
- (Paulie) Wow.
Okay, please, not French.
Please, not French.
Please, not French.
Oh, oh.
- (Andrew) French, French.
- French.
- Oh, that's good.
- Japanese and French? Please, not French.
Right up my alley.
That's what I do.
- Yep.
Brilliant.
- Hell yep.
Great spin.
Now, Devin and Kimberly, step up to the wheel.
Let's go.
I'm thinking, "Great.
I'm a fusion chef.
" That's pretty much what got me here.
" Devin, what are you hoping for? I'm actually hoping for Indian.
Indian? Off you go.
[game show music.]
Please land on Indian.
I did well in culinary school on the Indian cuisine classes.
- He got Indian.
- Indian.
Yes, yes, yes.
Boom, son! All: Oh! Damn it.
- (Paulie) Wow.
- (Andrew) Chinese and French.
Oh, Chinese and French.
That's a great one.
I like that combination also.
- Paulie versus Andrew.
- Yep.
Let's go.
Spin away.
You're going down, Chunks.
Just 'cause you're big doesn't mean you can't get knocked over.
(Gordon) Mexican for Paulie.
- Yes! - Yes.
(Gordon) Chef's choice.
You've got it.
What do you want with Mexican? - Mexican and - Indian.
Indian and Mexican? What the [bleep.]
, Drew? Mexican-Indian, that's a tough one, that one, right? That's tough, I've never really had Mexican-Indian.
It's all in my wheelhouse.
I'm good with this.
I know the flavors that work well together and I feel like I'm gonna nail this one.
Heidi, as there is nobody left in the Blue for you to do battle with, decide which battle you want to join.
French-Japanese, Chef.
- French-Japanese? - Yeah.
So, you're gonna join the Ryan-Heather battle? Yep.
(Heidi) I feel like Ryan is probably my top competitor, so this is definitely a chance to prove myself against her.
You've all got 45 minutes, and your time starts now.
Let's go.
Right behind.
[indistinct muttering.]
- French.
- (Devin) Where's Chinese? Where is Chinese? I see Japanese.
- On the other side.
- Oh, duh.
You have an idea of what you're gonna be doing? No, I'm not really familiar with Japanese cooking at all.
I don't ever cook Japanese food.
I don't ever cook classic French food.
These are the two I didn't want the most, and now I need to make a fusion of these two cuisines.
What protein should I use? I really need some direction.
(Paulie) Ryan has no idea what the hell she's doing.
I just have no respect for her in any way, shape, or form.
I'd love to see her just [blows raspberry.]
Tank.
Paulie, what could I put with the French lentils? - I have Japanese and French.
- Huh? I have Japanese and French.
Paulie? This sucks.
One third of the way gone.
Just under 30 minutes to go, guys, yes? - Yes, Chef.
- Yes, Chef.
All right, here's the thing that I want to do.
I'm wanna do, like, a nice endive radicchio salad.
- Right.
- But I want to do a orange blossom, Dijon mustard vinaigrette.
I've used orange blossom before.
It's awesome.
When Chef tastes this orange blossom vinaigrette, I'm gonna win this challenge for the Red Team.
I just want sweet and spicy.
How you guys feeling? - Good.
- Good.
Confidence is high.
- 60 seconds to go.
- Yes, Chef.
All right, guys, I got hands.
Anybody need help? All right.
Pull my lamb, please.
It's in the left.
All right.
Ryan, this is raw.
(Gordon) 45 seconds to go.
Put it back.
Put it under.
I always run out of time in these challenges.
Time just zooms by.
I don't want to serve raw lamb.
(Gordon) 30 seconds to go.
Slap it down on the hot pan.
- There's a hot pan.
- Okay.
Now, Ryan.
Let's go.
Move.
Move.
I know that I'm running out of time.
Like, stop yelling at me.
(Gordon) Five, four, three, two, one, and serve, Ryan.
Now.
(Ryan) I'm a little bit worried about the temperature of the lamb, but this is what it is.
We're gonna begin with the strangest combination, the Indian and Mexican.
Andrew and Paulie, please, let's go.
- Good lucky, guys.
- You got it, Drew.
Mexican-Indian.
Good luck to us, Chef, huh? - [laughs.]
- Wow.
Paulie, please describe your dish to Chef.
I did a Mexican-inspired roti, like the Indian roti sandwich.
The chicken is pulled and then pico de gallo with a little bit of roasted corn and avocado.
Chef, what do you think? I mean.
Visually, I think it's kind of messy.
Off-balance.
(Gordon) Yeah, let's see how it tastes.
Paulie, Chef Roy's all the way out here from Hawaii and you're gonna serve him a sandwich? A [bleep.]
sandwich? Not smart, bro.
To me, it's not really fusion.
It's more Indian than anything else.
One dimensional.
Nobody's ever done Mexican and Indian before.
I look like an idiot in a challenge.
This is ridiculous.
Andrew, describe your dish to Chef, please.
I did a spice-grilled lamb chop seasoned with hot curry - to give it a little bit more heat.
- Okay.
And then grilled corn and coriander sauce.
Have to say, that looks better than the sandwich there.
(Gordon) Yes.
Yeah, dude, I'm definitely getting the point.
I'm not getting a lot of spice.
(Roy) The outside is brown but there's rawness in the middle, so.
Yes, don't like to see that at all at this stage.
Chef, in your mind, I mean, is there one dish that stands out? To be honest with you, I would probably stay away from giving anybody a point on this one.
I was kind of disappointed.
I agree.
Both dishes missed the mark.
[bleep.]
.
Take the dishes back, please.
No points.
My apologies.
Next up, French-Japanese.
Let's go.
We have three dishes.
(Ryan) I'm a little bit nervous.
I mean, Paulie and Andrew both don't get a point in the very first round.
This could get really ugly.
Let's start off with Heidi.
(narrator) In this round, the Red Team will have two dishes, and first up is Heidi's French halibut with poached egg over stir-fried vegetables.
(Roy) As you continue to eat, the dish becomes, you know, one pile of mess, so - Yeah, It's a mess.
- I'm sorry, Chef.
(narrator) Up now for the Blue Team is Ryan with a Japanese rack of lamb over French lentils with herbes de Provence.
(Roy) Visually, it looks nice.
Man, Ryan, you got to pull this one out.
I hope your lamb has rested enough and is not raw.
That lamb's cooked perfectly.
Seasoned beautifully.
Thank you, Chef.
Nice flavors, actually.
Very nice.
Yeah, you got a lot going on.
You've got that excitement between those two cuisines.
Thank you, Chef.
(narrator) It's now up to Heather and her French and Japanese New York strip with orange blossom vinaigrette to try and outshine Ryan.
There's something perfume-y in there, what is that? It's an orange blossom vinaigrette.
Oh, okay, okay.
Very, very strong.
It actually takes the flavor away from everything else.
It's just so strong.
- - It's like a mouthful of perfume.
Tough judge.
- I know.
- I'll have to drink some water.
Wow.
Okay.
Damn, what a shame.
That perfume.
Ooh, dear.
So, Chef? I would have to, because the lamb was cooked perfectly, I would give it to Ryan.
Ryan, congratulations.
Good job.
- Thank you, Chef.
- Well done.
One point to the Blue.
To beat them two against one, it feels great.
I am really, really proud of myself.
Okay, next, French and Chinese.
A fusion I have been looking forward to.
- Let's go.
- You got this, Kim.
The things Chef Yamaguchi is saying, I'm like, "Holy [bleep.]
, this guy's really tough.
" Good, Kimberly, don't look so worried.
It's a tough round tonight, Chef.
Very high standards.
(narrator) Kimberly has prepared a classic steak au poivre over Chinese-styled rice.
Visually it looks great.
Visually, yeah.
Yeah, very nice.
It's more Chinese than anything else.
- It's nice.
- Thank you, Chef.
A bit overcooked.
I'm getting some flavors in there that it doesn't really match.
You have got some great flavors there, - but they need to be separated.
- Yes, Chef.
And not just clumped on the plate.
Heard.
Thank you, Chef.
(narrator) The final dish is Devin's pan-seared halibut over Chinese fried rice with a French-inspired oyster sauce.
I like the way it looks.
The rice flavor's there, but, to me, it's a little crunchy.
I added some cashews in there also.
- Oh, is that what it is? - Yes, Chef.
Way overcooked.
You want that fish to flake.
- When it's as stringy as that.
- It's very dry.
- Yes, Chef.
- What a shame.
Chef, I mean, is there one dish you think deserves a point? Um Kimberly, please, please.
I don't want to lose.
They're both overcooked.
I would have to go with (narrator) It's the final round of the fusion challenge, and world-renowned chef Roy Yamaguchi is deciding between Kimberly and Devin's takes on French/Chinese fusion.
Is there one dish you think deserves a point? Um (narrator) With the Blue Team up by one point, Kimberly must score here to keep the Red in the competition.
They're both overcooked and um I like the flavor of the sauce of Kimberly's, so I would have to go with Kimberly.
(Gordon) Yeah.
I would agree.
- Red Team, welcome.
- Thank you, Chefs.
Thank you.
- Thank you.
- Good job.
[applause.]
(Heidi) She did it for the Red Team.
We're still in it.
It's great.
She got us a point.
So, we have a tie, and it comes down to the best dish.
Chef, if you were to award a victory, would it be Ryan's or Kimberly's? I would actually go with Ryan.
- Thank you, Chef.
- Blue Team wins.
Thank you.
- Well done.
- Good work.
(Ryan) I win the challenge, and Paulie's giving me a hug after we want to kill each other last night.
Now, you know, he thinks we're best buddies.
All of you, join me in thanking this incredible man who put fusion cuisine on the map.
[applause.]
- Thank you.
- Thank you, Chef.
Today's reward is truly a chef's dream for all three of you.
You've got $2,000 to blow at the premier chef supply store in Los Angeles, Surfas.
Oh, Lord.
Wow.
[exhales.]
I am so excited.
$2,000? What? I got a kid, you know, I've got to blow $2,000.
This is gonna be amazing! After that, you'll indulge in a stunning seven-course tasting menu at one of the country's best restaurants.
A two Michelin Star restaurant.
- I'm talking about Providence.
- What? A two Michelin starred restaurant? Are you [bleep.]
kidding me? We don't have any two Michelin-starred restaurants up in Northern Michigan.
This is the perfect reward.
Red Team, while the Blue Team are out indulging their chef dream, you're in for a chef's nightmare.
We are adding a delicious hanger steak to our next dinner service tomorrow night here in Hell's Kitchen, so we have a massive side of beef arriving shortly that you need to break down.
(Andrew) Here we go again.
More backbreaking work.
We got to break down a side of beef which is [bleep.]
heavy, hard, and not fun to do.
I mean, I'm clumsy as it is and these girls can't lift much.
Now, tomorrow night's hanger steak is gonna served with a delicious, unique potato gratin.
So, we got a couple hundred pounds of potatoes coming.
Slice them carefully.
Got it? All: Yes, Chef.
This punishment is gonna take for-ev-er.
[upbeat music.]
- [all laugh.]
- Yes.
Let's go, guys.
(Paulie) Shopping spree.
- This is a liquor store? - No.
[all laugh.]
(Devin) God, this is like a dream here.
What do I need.
What do I need.
Surfas is a very cool culinary store.
I will blow this money real quick here.
I was like a little kid in a candy store.
Running through the aisles.
Picking out everything around.
How many bottles of liquor can that hold? Look at these, Paulie.
These are the cutest things I've ever seen.
(Ryan) All of my money that I get from work goes to my child, so I have never spent this much money on myself in my entire life.
Yep.
Yep.
Yep.
My buggy's getting full.
Merry Christmas to me.
This is a great day.
- Thank you, Chef Ramsay.
- Yeah.
- Both: Thank you, Chef Ramsay.
- Yes.
- Whoo! - [laughs.]
- How about we tag team this? - Careful with that thing.
- He's slimy on - [bleep.]
You got to be kidding me right now, right? Andrew, shut up.
This [bleep.]
sucks.
[grunts.]
Who wants to be covered head-to-toe in blood and guts Oh, yeah.
And fat for hours and hours? Gross.
That was like something from "Walking Dead.
" I'm so pissed.
Maybe you should have cooked your [bleep.]
lamb a little bit better, Andrew, and maybe we would have gotten a point from you instead of just from me.
You got it? Yeah.
Just don't cut me.
Oh, something just squirted me in the face.
[upbeat music.]
I'm a lucky lady.
I have two guys here.
I think I'm on a dating show.
Which one am I gonna pick.
- Neither.
- [laughs.]
All right, so this is a local spiny lobster from Santa Barbara.
(Ryan) This is beautiful.
Oh, wow.
By far this is the best reward yet.
Hollowed out yuzu fruit.
Who doesn't like to have a seven course meal for lunch? This is amazing.
This is a bubble filled with vodka and grapefruit.
That is awesome.
How do they do that? - They use, uh - Science? - No, no, no.
- [laughs.]
Ryan thinks she's all that.
From jump street I just didn't like her.
Who cares about individual victory? You know, it's about what makes our team stronger, and, like, I don't have an ego in the kitchen, like - Yes, you do.
- [laughs.]
(Ryan) Paulie has a little bit of an ego.
He likes to talk a lot.
He doesn't like to say much, but he likes to talk a lot.
We did have a great win today.
Thank you guys for helping with that la Last bit of lime - It was a team effort.
- L-l-let's start over.
- Okay.
- [laughs.]
- You got chocolate right here.
- All right.
[laughs.]
(Devin) Funny.
Are we layering the cheese, too? - Yes.
- It's potatoes, cream both: Potatoes, cheese.
Don't you listen? Why is he so loud? Do you have to draw attention to yourself at all times? - Both: Yes.
- See? You're worse than Gia.
Sorry, I cut my finger off, Chef.
- Where's the cut? - Right here.
- Where? - It's not there.
(Kimberly) Andrew is loud.
He's obnoxious.
Andrew really should start changing his ways pretty fast or he's gonna find the door pretty quick.
I'm so tired of sticking up for Kim and her always giving me [bleep.]
every time when she gets a chance.
Kim sucks.
I can't stand her.
Kim, you're going home.
Are you kidding me? Pack your bags.
Get the sushi truck around front, 'cause you're going home, boo.
You're not invisible to people.
You don't have to always be so loud.
Here we go.
I don't like a girl that's stuck-up and thinks she's better than other people.
- Okay.
- She started that one.
How see that's what I don't understand, is she never gets in trouble for anything she says.
You're a douche-bag.
Kim, you're on thin ice.
You better [bleep.]
lock it up.
Please, I will break your arm.
Kim.
We need to be working as a team.
We're not against each other.
They need to get it together.
I'm just gonna shut my mouth so we don't fight, 'cause I don't want to say anything I'm not gonna regret.
Shut up, you.
Just keep peeling.
Now Red Team, get on your stations.
All: Yes, Chef.
Blue Team, we have a good one tonight.
I can feel it.
Let's go.
- Marino.
- Si, Chef? - Open Hell's Kitchen, please.
- Subito.
[upbeat music.]
(narrator) As the dining room fills up Cheers (narrator) There's no question that there's some real animosity within the teams.
- Paulie, your apron's not on.
- What, honey? Your apron's not on, and I ain't your honey.
(narrator) But they will have to put that to the side and delivery the quality service Chef Ramsay expects from his final seven.
All of a sudden I got the munchies.
What? It's really nice.
[giggles.]
The New York strip.
I'm gonna do the truffle carbonara.
'Cause I love carbonara and I love truffle.
Communication is all we need.
Confidence is high.
An order.
Four covers table 22.
- Here we go, Blue Team, yes? - Yes, Chef.
Two risotto, one kale salad, one scallops followed by two capellini, one risotto.
- Yes, Chef.
- All: Heard, Chef.
- Let's go.
- Can you help me out at all? I need kale salad.
- You need - Can you do? Yeah.
(Devin) With only three left on the Blue Team, it is gonna be fast, it's gonna be furious.
Let's see what Ryan's got working the app station.
She is on the hot seat.
- How long, Ryan? - One minute, Paulie? - I can go one minute, sure.
- All right.
Have your tails down? You got one more risotto going as well, yes? - Yes, Chef.
- (Paulie) Ryan's very smug.
I'm not really scared of her.
- Kale salad coming behind you.
- Heard.
- Straight up, please, Devin.
- Heard, Chef.
I'm walking with scallops.
And this is gonna be a good, like, litmus test to see really where she's at.
- Ryan! - Yes, Chef? - Come on, please.
- Yes, Chef.
- I need the risotto! - Yes, Chef.
Coming right now.
After that three capellini, one risotto.
Yes, Chef.
Perfect.
Let's go.
Come on, guys.
Keep it together.
I'm feeling like we're getting the team off to a good start.
Chef Ramsay says my risotto's great, so I'm happy with this station at this point.
Walking with three capellini, Chef.
(Gordon) Where's the risotto? It was up there, Chef.
Another risotto? I sent two up, Chef.
Hey, young lady, come here.
Come here.
I'm going, "Three capellini, one risotto.
" Yes, Chef.
- Is the risotto ready? - No, it's not, Chef.
Oh, [bleep.]
.
Stop, Erin.
Stop, stop, stop.
Ryan.
I had it ready, Chef.
Sorry.
I tossed it.
- You tossed it? - Yes, Chef.
For some reason, I toss it thinking that I'm set with the risottos and I thought that I had sent up what I needed and that's such a stupid mistake.
I said to you I was begging for one risotto Yes, Chef.
Followed by three capellini, one risotto.
Yes, Chef.
That was my mistake.
So, how long, Ryan? Five minutes, Chef.
There's only three of us in the kitchen.
There's nowhere to go, there's nowhere to hide, so any mistake I make, the guys are gonna pick it apart.
(narrator) While Ryan rushes to ready another risotto, over in the Red Kitchen An order.
Four covers table 41.
One risotto, one kale, two scallops.
- Yes, Chef.
- Heard, Chef.
(narrator) Andrew is looking to get off to a strong start on his appetizers.
Pan down for this risotto.
Drew, you good? You need help? So, all I need is one kale salad right now, all right? Heard.
I'm the hot apps guy.
I'm supposed to communicate and push.
I'm walking on the risotto.
You following - with scallops, Kim? - Yep.
So, I'm gonna delegate and show 'em that I'm ready to work too.
- There you go, Chef.
- Oh, those look great, Kim.
Come on, guys.
Everyone keep working together.
(narrator) With Andrew taking charge, the Red is able to get off to a strong start.
How is everything here tonight? - Um, I found two hairs in this.
- Two hairs? (narrator) Or so they thought.
It was a little fuzzy.
First of all, I apologize for it.
- So, let me take care of this.
- Thank you.
Can I also prepare something else for you, madam? - Sure.
Yes.
- Maybe another salad.
I can make a scallop.
Let me check for it.
Chef.
Chef.
I have a hair in the salad.
- [bleep.]
.
Andrew.
- Yes? I need the scallop instead of the salad.
My apologies, yes? Drop the scallops quickly.
Hurry up.
Come on, hurry up.
Heather, why is there hair in the salad? One scallop.
Hurry up.
No hair this time.
Wait.
Hold on.
Walking.
Pan's very hot.
(Heather) I don't know if it was my hair or Heidi's hair that got into the kale salad, but that's pretty gross.
- - Oh, thank you so much.
(narrator) While the Red Team has managed to get out of a hairy situation Delish.
(narrator) Back in the Blue Kitchen - Capellini, risotto.
- Yes, Chef.
(narrator) Ryan is ready with her replacement risotto.
Come on, Ryan, please.
Walking with three capellini, Chef.
Three capellini up.
Paulie.
- Yes, ma'am? - Are you ready with that table? - What are you doing, Ryan? - I'm coming, Chef.
She's struggling.
She's struggling, like I thought.
I knew it.
One risotto.
Good.
Where's the lobster? Lobster, Paulie.
Oh, guys.
[bleep.]
hell.
Go, John, please.
(narrator) Ryan has helped get the Blue Team back on track And with appetizers now quickly being delivered to both dining rooms This is amazing.
(narrator) The teams have now shifted their attention to entrées.
Two sea bass, one veal, one New York strip.
How long, Devin? We're at a minute and a half, Chef.
[bleep.]
hell.
I got to pull these bass.
Devin's lagging, but I got to get my [bleep.]
done too.
What am I supposed to do? Just sit there and let my [bleep.]
die? FYI, Paulie's bass is ready.
- Yes, Chef.
- He won't tell you that, but I will, 'cause I'm gonna drive you to get faster.
I'm walking these bass.
Should be in the customer's [bleep.]
lap.
- Yes, Chef.
- Young man, time's dragging.
- Speed up! - Heard, Chef.
It was gonna overcook, Dev.
I had to pull it.
- Devin, let's go! - Walking.
[dramatic music.]
- Devin! - Yes, Chef? - Paulie! - Yes, Chef? Close your mouth and come over.
- It's [bleep.]
raw.
- Guys, put it back in the pan.
- Heard, Chef.
- Raw.
[bleep.]
damn it.
Come on, Devin.
Recover quickly, please.
- Heard, Chef.
- Get it in.
Baste it.
Let's go.
Yes, Chef.
I need you to start searing these two off.
If that's raw, then these two definitely are gonna need - to go longer.
- Heard.
(Paulie) I had two bass die waiting for Devin to refire raw veal, and they sat there and they got too dry and too old.
So, I had to fire two new ones.
Devin! Can I have a time? - Uh, right now, Chef.
- Oh, we are? [bleep.]
.
- Walking with the bass.
- Thanks for the heads-up.
Sorry, Chef.
Where's the bass? - Sea bass.
- No answer.
They died waiting for the veal.
What? I had to take it back 'cause it's dead.
Oh, hey, you two.
Well, look at this.
Would you like to serve it? Hey, shut it.
Come here, you.
You, bring me your protein.
I ask him, "Where's the bass?" And it's dead.
- Well, I'm afraid I'm gonna - You're afraid? Not as [bleep.]
as afraid as I [bleep.]
am! (narrator) One hour into dinner service, Devin has delivered raw veal to the pass, and is now scurrying to refire.
Devin! Can I have a time? - Right now, Chef.
- Oh, we are? (narrator) Leaving Paulie's sea bass high and dry.
(Gordon) Where's the bass? - Sea bass.
- No answer.
They died waiting for the veal.
What? I had to take it back 'cause it's dead.
Oh, hey, you two.
Well, look at this.
Would you like to serve it? Hey, shut it.
Come here, you.
You, bring me your protein.
I ask him, "Where's the bass?" And it's dead.
- Well, I'm afraid I'm gonna - You're afraid? Not as [bleep.]
afraid as I [bleep.]
am! Will you'll look at it then and see if it Listen, [bleep.]
face! How about you and him [bleep.]
talking? Why aren't you two working together? Yes, Chef.
I brought it back.
Would you would you like to check it and see if it'll pass? "Would you like to check it?" What does that mean? Would I like to check your bass? Is it good enough? I-I don't think so.
You know it's [bleep.]
so [bleep.]
man up! I-I have two more working.
No, Paulie.
Those bass don't die within one minute.
Your bass dies because you overcooked it.
So, how long for the bass? Two minutes, Chef.
Oh, so take your [bleep.]
proteins back.
This is so embarrassing.
- Snap back.
- Hey, seriously? We've gone from three chefs to three stooges.
Now, can I have your protein and his [bleep.]
protein together? - Yes, Chef.
- Let's get on the same page.
(Ryan) This sucks.
You guys are not communicating.
Why are you guys not helping each other? I'm going to freak out.
I'm walking the bass.
Hold up, Paulie.
[bleep.]
damn it, hold up.
Well, I got to run this bass up.
- I got to pull this out.
- Bass is up.
Where's the veal and where's the New York strip? Right now, Chef.
[dramatic music.]
Wow, that was painful.
Go, John.
Come on.
We're still here.
I know, we're still here.
We're still here.
An order.
Four covers table 50.
Entrée, one snapper, one salmon, two veal.
- All: Yes, Chef.
- Let's go.
- Two veal in two minutes.
- Snapper and salmon.
I need three minutes out on the salmon, please.
Kimberly's salmon should definitely be done before my meat.
She has to hustle.
I have to go up.
I can't hold my protein.
Behind.
Two veal, Chef.
I can't let it die and I don't have enough time to sear off something else.
- My veal is up.
- Snapper? Salmon? Coming, Chef.
He always says, you know, wait the extra minute, as long as it's perfect.
Where's the salmon? Walking the salmon right now, Chef.
Sorry about the wait.
Snapper? Kimberly! - Walking now, Chef.
- Come on, grandma.
- Come on, grandma.
- I'm sorry, Chef.
I need to have it right [bleep.]
now.
- "Grandma?" - Kimberly! Yes, Chef? - Nicely cooked, the salmon.
- Thank you, Chef.
Oh, my God! See? I needed the extra minute.
- Kimberly.
- Yes, Chef? Can you change gear a little bit? - Yes, Chef.
- You're like an old granny in a car that's stuck in neutral.
- Let's go.
- Sorry, Chef.
I'm moving.
(narrator) While Kimberly works to get it in gear, back in the Blue kitchen, Chef Ramsay's looking for Devin to drive the tickets.
Two sea bass, one veal, one New York strip.
Sea bass, one veal, one New York strip.
- Say it again.
- Two Two sea bass, one veal, one New York strip.
One veal, one New York, one sea bass.
- Two sea bass.
- T is it two? - Oh, my God.
- Come on, guys.
Devin is repeating this so many times, and then he still [bleep.]
forgets it.
- Say it again.
- Two Two sea bass, one veal, one New York strip.
I'm not good at memorization.
Oh, my God.
Are you okay? Yes, Chef.
Yes, Chef, I'm okay.
How long? We got Paulie, one minute Minute and a half.
- Heard.
- Minute and a half, Paulie.
This was Devin's chance to really step up and be driving these tickets and he can't even remember what the hell he's making.
- Ready to walk.
- You have eight minutes now.
- Heard, Chef.
- Just FYI, let's go.
(narrator) With Devin bouncing back on the meat station Nicely cooked, the New York strip.
- Thank you, Chef.
- Go, go, go, go.
(narrator) Both kitchens are now sending out entrées at an impressive rate.
The fish is cooked beautifully.
(Andrew) Everybody hustle.
We're gonna win this one.
Come on.
Go, John, please.
Wow.
Next.
Four sea bass, two Wellington.
- Yes, Chef.
- Paulie, how long? [bleep.]
.
I only have two sea bass.
Excuse me? Chef, I'm out of I don't have any more sea bass.
- You've run out of sea bass? - I had 12 portions, Chef.
- How many did you ruin? - Just those 2, Chef.
Get me Marino, please.
I only had 12 orders of bass, and the two died waiting for Devin.
- Chef, I'm here.
- Hey, come here, you.
You tell him that.
I'm fed up wiping your [bleep.]
.
I had two that died in the window, Marino, waiting on veal.
(Devin) You said the bass died waiting on me? No, Paulie, man the [bleep.]
up and handle it.
So, you're out of fish? Come on, what am I supposed to tell the guests now? - What am I supposed to do? - Oh, my God.
(narrator) It's two hours into dinner service, and with only a few tickets left, Paulie doesn't have enough sea bass to fill an order.
Hey, come here, you.
You tell him that.
(narrator) Bringing the Blue kitchen to a standstill.
I'm fed up wiping your [bleep.]
.
I had two that died in the window, Marino Waiting on veal.
So, you're out of fish? Come on, what am I supposed to tell the guests now? How am I What am I supposed to do? Ugh.
(Devin) Paulie never wants to take responsibility for anything.
[bleep.]
you, Paulie.
Can I take two from the other kitchen? Go, if they've got it! Do you guys have two extra bass? - Over here, it's over here.
- Yeah.
- Here.
- Here, these two.
Coming around.
Coming behind.
I'm gonna need six minutes now, all right? For the For this two sea bass.
(Ryan) Okay.
I still need to do this garnish.
Paulie is not as great as he thinks he is.
He's all over the place.
Like, bounce back.
How long? I'm ready to cut my Wellington.
I'm cutting my Wellington.
Four bass.
- Garnish.
- Yes, Chef.
Walking, Chef.
Ryan! I'm dying.
Go, John, please.
(narrator) After begging and borrowing, Paulie is able to fulfill the last order of sea bass - Just keep it together.
- All right.
(narrator) Much to the pleasure of long-waiting diners.
- Thank you.
- Bon appétit.
Both: Thank you.
(narrator) And now both teams rush to push out their final tickets.
(Gordon) Finish strong, guys.
Let's go.
Everybody hustle.
We're gonna win this one.
- Come on.
- Heard.
Come on, guys, keep pushing.
- Yep, keep pushing.
- Walking.
- I'm walking right behind you.
- Let's go, please.
- This is ridiculously good.
- Two New York strip.
15 seconds, Chef! - Let's go.
- How's your steak? It's amazing.
It's so good.
- Paulie, fire desserts.
- Yes, Chef.
Red Team, come with me.
Leave that, please, there, Heidi.
Leave that.
Blue Team, line up over there quickly.
- Yes, Chef.
- Yes, Chef.
(Gordon) You can leave that there, Devin.
Well, Red Team, well done.
All: Thank you, Chef.
Blue Team, tonight wasn't your A game.
It wasn't your B game.
It wasn't your C game.
It was a pathetic performance.
All three of you have a very difficult decision ahead of you.
Get back to the dorm and come up with the one person that should be eliminated from this competition.
[bleep.]
off and the Red will send your desserts.
- Yes, Chef.
- So, whatever's left.
I think one more table to go.
I had a perfect service.
Only two bass died because they were waiting on veal.
I can't see any reason why I would be up there.
I didn't do anything wrong tonight.
I wish I could put Ryan and Devin both up, but I can't.
We only had to pick one.
I'm not going up there.
Of course you're not going up, buddy.
I expect you to say that 'cause you say that every time, all right? All right, but listen, what did I [bleep.]
up today? I don't know.
I had a beautiful New York and a beautiful veal that I had to refire because of bass.
No, it wasn't 'cause of the bass.
Devin, you couldn't remember the ticket.
I mean, I-I repeated the wrong check.
- Whoop-[bleep.]
-dee.
- A few times.
We have to culpable for our mistakes at this point.
I didn't [bleep.]
up enough today to warrant going up there, and we can all agree on that.
Yeah, I mean, I agree that you - [bleep.]
up the least tonight.
- Okay.
All right.
Yes, I made mistakes tonight, but I feel like, you know, continuously throughout this competition that Devin has been not as consistent as me, and I'm not going on the chopping block.
I'm not gonna put myself up and I feel like Paulie didn't [bleep.]
up enough tonight.
'Cause I had the most I had the most opportunity to [bleep.]
up tonight.
Remember what you said about me, like, putting things into tizzy? That was you today.
(Ryan) Yeah.
Do we have to go around? I mean, it's two against one.
He doesn't have a [bleep.]
chance here.
I know.
All right, let's just not beat a dead horse.
We know what's gonna happen.
It's over.
(Devin) Of course they want to nominate the person that had the hardest stations tonight.
You know, I think that's [bleep.]
[bleep.]
.
I thought I [bleep.]
did a very good job on that station.
I think I did it better than Ryan could have.
All she had was [bleep.]
risotto that she had to make right.
I'd rather have you around than her.
She never admits to it when she's wrong.
Yeah, she made more mistakes, throwing away risotto.
Do you think Ryan should go up? Yeah, because, I mean, I didn't I-I [bleep.]
over Yeah.
[dramatic music.]
- Red Team, well done.
- All: Thank you, Chef.
Blue Team, have you made a decision? - All: Yes, Chef.
- Good.
Paulie.
Yes, Chef? Blue Team's nominee and why.
Unfortunately, we nominate (narrator) Both teams finished dinner service, and while the Red Team excelled, the Blue Team struggled, and Chef Ramsay tasked them with nominating one chef for elimination.
- Paulie.
- Yes, Chef? Blue Team's nominee and why.
Unfortunately, we nominate Devin.
Today, he was unable to remember checks.
He was frazzled.
He was totally lost in that kitchen tonight.
How was I totally lost remembering 23 entrées? I mean, come on.
I was not totally lost.
Everything I put up there was perfect besides 2 different items.
That's not totally lost.
Every piece of fish that I put up to the pass You only had 12.
Every piece of fish that I put up - Should be perfect.
- Can I speak, please? Yes, you can.
He just generally caused our kitchen to go into a tailspin.
[sighs.]
Devin, who would you have nominated? I would have nominated Ryan, Chef.
We did not start strong and it has to start strong from hot apps.
I'm not just thinking about a regular service.
I'm thinking about right now your entire stay.
With that in mind, Ryan, why do you think you should stay in Hell's Kitchen? Chef, I believe that I should remain here because I've been consistent, I've been solid on the line.
My flavors are there, my palate is there.
I have the education.
I can lead a kitchen.
I want to keep proving that to you.
- Paulie? - I have dogged determination.
I am very passionate about this.
I garner the respect of my other competitors as well as accept criticism.
Everything you've asked me to do and improve on - I consistently do.
- Devin? I feel I'm a well-rounded chef.
I am very strong in the services.
I have passion.
I have confidence.
I have a palate and I'm creative, Chef, and I should be in this competition.
It's a tough one for me tonight, this.
Clearly, you are all determined to progress in this competition.
My decision is Paulie Say goodbye to Devin.
[somber music.]
Wow.
- Listen carefully.
- Yes, Chef.
You have passion, you have a big heart, but your performances across the dinner services and in the challenges are very disappointing.
You are not ready for a black jacket.
Heard, Chef.
- Don't stop.
- I won't, Chef.
Follow those dreams.
Chef, it's an honor to make it to the top seven to work with all these people and it's an honor to be here and to shake your hand.
- Well done.
Thanks, Devin.
- Thank you.
- Good night.
- Bye, Devin.
Bye, guys.
Good luck, everybody.
(Devin) I honestly feel I should not be standing up here right now, but that's the way the cookie crumbled, and to have Chef Ramsay tell me that I was not worthy of the black jacket, it's very humbling, but to last this long is very awesome.
I got to give myself a pat on the back.
I am awesome at what I do, and I'm always gonna stay true to myself.
(Gordon) All of you listen carefully.
When I see you next, crunch time.
It is time to stand out on your own.
- All: Yes, Chef.
- Get out of here.
It definitely feels good.
I'm down to the final six.
I am here to win this competition.
Bring it on, Chef Ramsay.
I am ready.
I think that was a way of Chef saying that [bleep.]
is gonna get real.
We're getting down to the nitty-gritty right now.
I am definitely dreaming about black jackets.
(Andrew) Yo, my heart dropped.
(Kimberly) Do you need some tissue to wipe your [bleep.]
? Chef Ramsay just scared the [bleep.]
out of me, but Devin should have went home.
I mean, anybody with eyes saw that [bleep.]
.
[bleep.]
you, you stupid redneck.
You should have learned how to cook.
(Gordon) Devin had a hard time remembering the tickets.
Unfortunately, his performance tonight will be hard to forget.
(narrator) Next time on "Hell's Kitchen" - Mommy! - Oh, my God.
(narrator) When the chefs get a visit from their loved ones - Andrew, here's your girlfriend Leila.
- (narrator) Will the flame between Andrew and Heather be put out? Watch out, bitches.
I'm out for blood.
(narrator) And for the first time ever, black jackets will not be decided from a dinner service.
I have designed three unique challenges.
Oh, Chef! Why do you do this to me? (narrator) It's chef versus chef in a fight for survival.
(Paulie) This is like the playoffs, you know? Everybody here has a chance.
(narrator) You won't believe which two chefs face-off for the final black jacket.
I'm determined and I want this more than anyone.
(narrator) Next time on an emotional and jaw-dropping episode I will be walking out of here with a black jacket, - so help me God.
- (narrator) Of "Hell's Kitchen.
" - Tell him what mommy needs.
- What? - Black jacket.
- A black jacket? Okay.