Hell's Kitchen (2005) s16e15 Episode Script
Tequila Shots
1 Previously on Hell's Kitchen - Who's played poker before? - I have, Chef.
Chef Ramsey brought a little bit of the Venetian to Hell's Kitchen.
I'm all in! In the challenge, it was a quick draw for ingredients.
- Black garlic.
Peas.
- [Buzzers buzz.]
(Gordon) Wow, Heather.
(narrator) During judging The chicken is moist, and I can taste a little bit of Dijon, but it's not overwhelming.
It's a delicious dish.
(narrator) Guest judge Jen Lewis was impressed with Kimberly's pan-seared chicken with a Dijon crust.
Take your place in the hero chair.
(narrator) But Paulie's pecan-crusted breast of chicken over potato puree Seasoned beautifully.
The salt is great on it.
(narrator) Knocked Kimberly out of the leader's chair.
No worries.
Here comes the king.
Take your spot.
(narrator) But Paulie's reign wouldn't last long.
Visually it's beautiful.
It's really simple.
I like that you have peas.
That's fun.
(narrator) Heather's egg and pecorino crusted chicken paired with potatoes hit the jackpot.
I think I'm going to go with Heather's.
- Thank you.
- Congratulations.
- Thank you so much, Chef.
- Yeah.
I won the first black jacket challenge! Bye, Paulie.
Get off my [bleep.]
chair.
(narrator) During dinner service Nine lambs.
(narrator) The chefs took a turn at being sous chefs.
When does the risotto go in? I guess a small plate now.
I'm sorry, chef.
(narrator) Kimberly was clearly out of her element.
Just instantly stresses me out! (narrator) And Paulie was confused with the orders.
I need two strip, one salmon - No, no, no, no.
- Oh, excuse me.
Two One lamb.
Geez.
(narrator) Things were not much better for Paulie and Kimberly on the line.
- I'm [bleep.]
done.
- You're not done, you're fine.
I'm [bleep.]
lost.
I feel like quicksand just grabbed a hold of my feet, sucked me in.
You're not done.
Stop it! - (narrator) But it was Paulie's - Raw pancetta.
(narrator) In the white beans that ended the night for the black jackets.
Get the [bleep.]
out of here! Get out! Andi, can you just go and put a jacket on, please? We are definitely taking steps backwards at this point.
(narrator) During deliberation, Paulie tried to deflect blame.
The only guy.
The only guy here.
(narrator) But got shut down.
You are delusional, Paulie.
Do not even act like you had a perfect service.
These girls are such sheisty [bleep.]
.
(narrator) At elimination, the newly formed Black Jacket team nominated Kimberly.
- (narrator) And - Paulie.
(narrator) And Chef Ramsay, realizing that the two nominees were not in the same league as the others Give me your jacket.
(narrator) Took both of their jackets, ending their dream of becoming head chef at Yardbird Southern Table & Bar at the Venetian in Las Vegas.
And now the continuation of "Hell's Kitchen" There's something very important I need to talk to you all about, and trust me, it can't wait till tomorrow morning.
Oh, no.
You need to get started on your next challenge right now.
Oh, God.
Okay.
(Gordon) Your creativity and your consistency will be put to the test.
First thing tomorrow morning, the dining room is gonna be filled with an esteemed group of judges.
Each of you will have to create, prepare, and cook your own tableside dish.
Tableside? Yay.
My favorite.
[moans.]
These people are gonna be focusing 100% on me.
I need to have some material.
This isn't my strong suit.
So tonight I'm sending you to a grocery store Nice.
Where you can shop for whatever you need.
- Is that clear? - (all) Yes, Chef.
I am super tired.
That service really took everything out of me in the elimination, and now I got to do a challenge immediately? This is crazy.
Why are you standing staring at me? - [Heidi grunts.]
- Your car's waiting.
Get out of here.
Shop smartly.
Good luck.
- Oh! - (Gordon) Hurry up! [screams.]
(Gordon) Scallops.
Where are they? [evil laughter.]
- Oh! - (Gordon) Come on, guys, please! [both scream.]
(Gordon) Get out! (Gordon) Where's the bass? [slo-mo yell.]
(Gordon) Hey, hey, hey.
Come here, you.
Come here! (Gordon) It's just mistake after mistake after mistake! Whoo! (Gordon) It's just raw! Raw! (Gordon) Pathetic.
(narrator) The chefs will be creating their own unique tableside dishes which will be served to a large group of judges tomorrow morning.
Perfect.
(narrator) They have just 15 minutes to shop for all the ingredients they'll need.
Running into that grocery store I need my proteins.
Hello.
I want to do a seafood fra diavolo.
I need about 70 mussels and clams, about 40 of the shrimp, and I will be right back.
[dramatic music.]
I literally don't have a game plan.
I know that I would like to do scallops.
Are these the only kind you have? - Yeah.
- Okay.
Like, I need to do something that's gonna have a little bit of a wow factor too.
I need tequila please.
Hi.
What's a good Parmesan to shave? A pan-seared rainbow trout with fresh grated cheese.
- Thank you.
- Thank you.
Thank you.
This challenge is so important.
I just got to show Chef Ramsay that I have what it takes.
[intense music.]
Time is winding down.
Let's go! Let's go! - Oh, God! - Oh, my God.
I'm sorry.
- Thank you.
- Ah.
Done.
(narrator) After a late night of shopping, the chefs are up early prepping their tableside carts before the judges arrive.
When all else fails, smile.
Look cute.
- Ah, ladies, good morning.
- (all) Good morning, Chef.
Right.
Line up please.
I am feeling pretty nervous, but, you know, I've really got to get rid of those nerves.
I have to just be myself and, you know, make good food.
That's what I do.
Use your time wisely.
Remember, you're being judged by every dish you put in front of our esteemed guests.
Once every guest judge has tried all your dishes they will vote for the favorite.
The individual that has the most votes will win this unique challenge.
- Are we ready? - (all) Yes, Chef.
Good, because your judges have just arrived.
Oh, no.
(Gordon) Welcome, Chefs.
Good to see you all.
I can't believe how many chef coats we have sitting down at these tables.
It is just amazing and intimidating at the same time.
Chefs are probably the harshest critics when it comes to food, so I can't screw up in front of them.
I've invited some of L.
A.
's top chefs.
They have even brought their brigades out of their own businesses here today to judge your tableside presentations.
Please welcome the chef owner of Sotto, Steve Samson.
- Thank you.
- (all) Hello.
- Welcome.
Good to see you.
- Thank you, Chef.
Let's also welcome the executive chef of Culina, - Mette Williams.
- Hi, everybody.
- Nice to see you.
- Hello.
Nice to meet you.
The chef de cuisine from Cecconi's, Alessio Biangini.
- Good to see you, Chef.
- Hi, Chef.
- Good to see you.
- (all) Hello.
And the chef owner of Union, Bruce Kalman.
- Good to see you, bud.
- Chef, glad to be here.
- Hello, Chef.
- Absolute honor.
These chefs have extraordinary palates.
Are we ready? - (all) Yes, Chef.
- Off we go.
(narrator) In this test of creativity, consistency, and working under pressure, the chefs will have just 15 minutes to prepare, plate, and serve their dishes before rotating to the next table.
Chefs, are we ready? - (both) Yes, Chef.
- Your time starts now.
Okay, so today I'll be making seared scallops with a mango avocado salsa.
Great.
Pan-seared rainbow trout with herb spaetzle.
Seafood fra diavolo coming your way, guys.
I have mussels and clams going in now, so I can start steaming them to get them to open.
The funny thing is I never used to like shellfish.
You didn't like shellfish? I used to be anaphylactic allergic to shellfish? Oh, really? Cooking is 80% of the battle.
20% is customer service and customer interaction.
I'm, like, itchy.
I had hives up to my elbows.
I was, like, "This is crazy.
" - Okay.
- I have a great personality.
The judges love me.
It was amazing.
Right.
How long have you been cooking for? Um, I've been cooking for about nine years now.
I was a bartender, before I went to culinary school, and nobody wanted to hire me in the kitchen based on the way that I looked, so they always wanted to make me a waitress, and I was the worst waitress in the whole world, so This was the part that I was most nervous about.
Like, I know I can cook, but can I keep a conversation going, especially with esteemed chefs, and I feel great.
I'm smiling.
I'm opening up.
This is going well.
But I do have shots of tequila if all else fails.
[Bruce laughs.]
Do you guys like spaetzle? - I do like spaetzle, yeah.
- Okay, good.
I like that you've chosen the trout route.
I really want to impress you guys.
You guys are amazing.
I definitely planned my dish to make sure I can execute it in 15 minutes.
You know, I'm great with time management, so it should be easy to do a 15-minute dish.
- It smells wonderful.
- Thank you.
[intense music.]
- Two minutes to go.
- Yes, Chef.
Oh, my God.
What the [bleep.]
happened to 15 minutes? I'm rushing to get everything on the plate.
[indistinct.]
- This is not happening to me.
- Finished.
You guys, we'll have time for shots of tequila.
- Is anyone interested in that? - [chef laughs.]
- Yeah.
- Yes? - Heck yeah.
- Great.
60 seconds to go.
I wish I could help you.
- [guests laugh.]
- That's okay.
I got it.
- Thank you, Ryan.
- Thank you.
Sorry, guys.
It's making me I'm nervous for you.
- [guests laugh.]
- No, don't be.
I'll be okay.
The seared scallops with the mango salsa and the tomatillo puree.
30 seconds to go.
Heather, we've got to serve.
- Yes, Chef.
- Yep.
- Here's to Ryan.
- Thank you.
- 15 seconds to go.
- Sorry, guys.
Use your fingers.
(Gordon) Forget that, Heather.
It's not on the table it doesn't count.
Ten, nine, eight, seven Thank you very much.
- Great job.
Six, five, four, three, two, one.
[speaks foreign language.]
[women laugh.]
Ladies, next table please.
Let's go.
(narrator) While the guest chefs eat and evaluate the dishes The shrimp's cooked nice.
- It's really good.
- It is really good.
Better than I thought it was going to be.
- Yeah.
- I'm eating for two.
[guests giggle.]
(narrator) The chefs move to their next table.
- Hello.
- Hi.
- Hi, Ryan.
- 15 minutes starts now.
Hello.
You guys are handling a lot of pressure here.
- It's a lot of pressure.
- It is.
[Heather giggles.]
Hey, Chef.
Where are you from? Are you guys all from California? Obviously you have that nice accent, so I know Very close to Bologna, Central Italy.
Oh, very nice.
Ah.
He is so hot.
However, now I need to make sure my [bleep.]
tomato sauce is on-point, because this man is from Italy.
- I hope I make you proud.
- Yeah.
- Yeah.
- [Alessio giggles.]
[quirky music.]
- Where are you from? - Maine.
So this is your wheelhouse? I enjoy beef and stuff like that, but I wanted to do something kind of delicate and had some, like, technique to it, you know? You don't think beef requires technique? Oh, [bleep.]
.
Um I offended him right off the bat.
No, I think it requires technique, but, like, as far as the time limit that we had and stuff like that, and you got to allow your meat to rest, you know? I'm so sorry.
That really came out the wrong way.
- I love beef.
- [guests giggle.]
(Gordon) Two minutes.
Did anyone want a shot of tequila? - Definitely.
- Yeah! I have to take the kids to preschool later.
[all laugh.]
As much as I do want some, I don't think that would go over too well.
[all laugh.]
90 seconds to go.
[intense music.]
Five, four, three, two, one, - and go.
- Enjoy.
(narrator) As the judges assess the second round of dishes The basil's overpowering.
Absolutely.
The flavor combination's good.
I'm not sure about the spaghetti.
- I'm sorry.
- No.
- Yeah, Ryan.
- Cheers, guys.
- Thank you so much.
- Thank you.
Good job.
(narrator) Heidi, Heather, and Ryan prepare their final tableside dishes.
So what's the restaurant that you're at right now? What's that all about? I actually work at a local college right now.
Okay.
Do you think that since, like, you said you were working at the college that these girls are a little more seasoned, 'cause they've working in restaurants? Um, no, because I didn't have Do you think it's good that you just double-dipped your spoon? - Oh.
- Yeah.
No.
[bleep.]
me.
I apologize for that.
[dramatic music.]
In the first ever tableside challenge Heather has just made a critical mistake.
Do you think that since, like, you said you were working at a college that these girls are a little more seasoned 'cause they've working in restaurants? Um, no, because actually, once I got back on the line, I didn't have Do you think it's good that you just double-dipped your spoon? - Oh.
- Yeah.
No.
[bleep.]
me.
I apologize for that.
I apologize.
I'll start over.
I [bleep.]
double-dipped.
That is the grossest thing you can do at tableside, and Bruce called me out on it.
I'm not gonna serve you that.
Just over two minutes to go.
Final round.
I don't have time to start over.
Now I need to make four plates out of one sauté pan.
The portion sizes weren't exactly what I wanted.
My stress level is through the [bleep.]
roof right now.
Would anyone like a shot of tequila? - Yeah.
- Yeah.
- Yes.
- Less with the talking.
- More with the drinking.
- [all laugh.]
Maybe if no one's watching me, I'll take one too.
[all laugh.]
(Gordon) Just under 30 seconds to go.
Is that a traditional pesto with Yes.
I wanted to keep it kind of simple - and just do it really well.
- Mm-hmm.
It's kind of, like, my style.
(Gordon) 15 seconds to go.
This dish definitely had the most color.
- Mm-hmm.
- It is very colorful.
Thank you.
Five, four, three, two, one.
- Well done, ladies.
- [applause.]
I still felt confident at the end of the dish.
Some people got clams, some people got mussels, but I'm confident in the flavors that I put out.
She made a mistake, but she recovered, and, like, it's all well-executed.
The flavor's great.
It's a tough one.
I think I know how I'm going to vote.
[dramatic music.]
- Heidi.
- Yes, Chef? - Heather, Ryan.
- Yes, Chef? I've tallied up the votes.
The winner of today's challenge had a dominant performance.
62.
5% of you voted this dish as your favorite.
Incredible.
The winner of today's first ever tableside challenge here in Hell's Kitchen goes to Ryan.
- Thank you.
- Wow.
Absolutely brilliant.
- Good job, Ryan.
- [applause.]
Yes! I won the challenge I was the most afraid of.
That was an amazing, very dominant performance.
- Good job.
Well done.
- Thank you, Chefs.
That was a great idea, that tequila, by the way.
[Ryan giggles.]
If I were to get my tables drunk, of course I would win too.
Chefs, would you like to hear what Ryan's receiving today as a reward? - (all) Absolutely.
- Yeah? For winning today's challenge, Ryan, you're going on a incredible tour of Los Angeles in a helicopter.
Oh, wow.
That's right.
Your very own helicopter.
(Heather) Ryan can take this one.
She gets a helicopter ride.
I'm not crying about it.
I still have Vegas under my belt.
- Excited? - Yes, Chef.
I am.
And you're gonna be flying with Chef Andi.
- Yay.
- Yes.
Yeah, I've never been in a helicopter before.
I'm so excited.
This is great.
Once we've landed the chopper safely you're heading to Firefly, an amazing restaurant with a stunning atmosphere, and you're eating there with me.
- Yay! - [all laugh and applaud.]
Sounds perfect, Chef.
This is a great reward.
I get to eat a meal with Chef Ramsay.
Like, I need to brush my teeth and pick my nose hairs.
Chefs, would you like to hear the punishment? (all) Yeah.
(Gordon) Heidi and Heather, today in Hell's Kitchen it is wait staff appreciation day.
- [guests giggle.]
- Yay! I've arranged for a very special gift for all our servers tonight in Hell's Kitchen.
It's a tiny present, but a big pain for you both, because you have to wrap each one.
Once you're done there, I'd like you to iron and steam their personal uniforms.
Once the uniforms are done, give their shoes a little polish as well.
- Okay.
- Yes, Chef.
Ryan, hurry up.
- You're taking off shortly.
- Yes, Chef.
- Yes? - Thank you.
Well done.
[upbeat music.]
- Wait for me, lady.
- Sorry.
This is just so exciting.
Chef Andi hasn't been on a helicopter either, so we're experiencing this together.
- I got you a gift.
- Oh, great.
Your very own "Hell's Kitchen" jacket.
Awe.
Oh, I love it.
Thank you, Chef Andi.
[helicopter whines.]
[Ryan giggles.]
Oh, my God.
Oh.
And here we go.
There's no turning back.
Oh, God.
Okay.
[laughs.]
It's, like, taking everything I have in me to not throw up on Chef Andi.
Oh, my God.
(Ryan) Oh, man.
Look.
Sunset Strip over here.
Wow.
- - Yep.
This helicopter ride is awesome.
I'm so thankful for everything that's happening right now.
- God.
- [Andi laughs.]
Arts and crafts time with Heidi and Heather.
I couldn't see spending this punishment with anybody else.
Doing a punishment always sucks, but I'm actually looking forward to spending time with Heidi.
Bang.
Almost done.
Yeah-yay.
She is my biggest competition, but it's nice because I usually don't get along with females.
[chuckles.]
I hate wrapping Christmas gifts.
- I do too.
- I still think it's funny how much [bleep.]
we have in common.
It's scary.
What happens at gift wrapping stays at gift wrapping.
[Heather giggles.]
Heather can talk a lot.
I heard your spaetzle was really good.
You don't want to be rude and say, "Shut up," but, like, I'm going crazy.
It's like talking to a dead dog.
[upbeat music.]
Great.
Hello.
Welcome to Firefly.
- How are you? - I'm good.
You look great.
Wonderful to see you.
- Thank you, Chef.
- And please take a seat.
I'm really happy that this was a solo reward.
I mean I don't want to be fighting over Chef Ramsay.
This is a bone marrow ravioli.
(Gordon) Brilliant.
So, you're that close to the final.
- Have you got what it takes? - Yes, yes.
I feel like I can.
'Cause you can cook.
You've proven that time and time again up against it.
Depend more on your instincts, 'cause your instincts are good.
- Right.
- Bloody good.
It's amazing to hear this extra encouragement.
I would never have expected this in my wildest dreams.
Whatever happens tonight, you must leave - this competition very proud.
- [sighs.]
This is just a perfect experience.
Here's to the two polishing shoes and hopefully ironing Marino's shirts.
Yes, cheers to that.
(narrator) Coming up Are you trying to sabotage her? (narrator) It's a "Hell's Kitchen" adition.
Heather, get over here.
(narrator) You've seen it before I [bleep.]
my pants.
Like, tell me this isn't so.
(narrator) But you've never seen it like this.
What the [bleep.]
are you doing? Ladies, tonight is the service that will determine who will enter the "Hell's Kitchen" final.
We're also gonna be graced with an amazing chef table.
This actress is famous for appearing in the immensely popular "Sharknado.
" - Tara Reid - Awesome.
Will be our special guest in the kitchen tonight.
- That's awesome.
- I have seen "Sharknado.
" That's actually one of her best projects.
[giggles.]
You face a critical test tonight.
[ominous music.]
Each of you will be running the pass.
I need to see you all step up as a leader.
I cannot tell you that enough, so drive, push, and demand.
- Yes, Chef.
- Okay? Yes, Chef.
Now good luck, stand strong, and stand out like a leader.
- Clear? - (all) Yes, Chef.
- Thank you.
- Thank you, Chef.
- Let's go.
- Let's do this.
- Marino? - Yes? Open Hell's Kitchen please.
Let's go.
Subito.
[dramatic music.]
(narrator) As the dining room fills up with celebrities - and hungry diners - Hello.
- Welcome to Hell's Kitchen.
- Thank you.
(narrator) All are anxious to experience the best that Hell's Kitchen has to offer.
Let's go, ladies.
Make it a service to remember.
(narrator) Tonight the chefs face their most critical test yet, - running the pass.
- Here we go, guys.
(narrator) Where Chef Ramsay will test their leadership Come on, you can do this.
(narrator) And quality control.
Make sure when a ticket comes on you look at it first.
Don't just read it for the first time in front of them.
(narrator) When Ryan, Heather, or Heidi are at the pass, sous chef Andi will cover their station, and sous chef Aaron will cover garnish for the entire evening.
The beef Wellington.
Cheers.
(narrator) Chef Ramsay will set the pace by starting off the evening at the pass.
Let's go.
Four covers.
Table 22, yes? - (all) Yes, Chef.
- Two carbonara.
Two capellini.
- (all) Yes, Chef.
- Four minutes.
- I need about four minutes, yes.
- (Gordon) Quick, quick, quick.
- Four minutes.
- Perfect.
Thank you.
Is it four clams per order or two? - Two, right? - Two.
Two.
- Okay.
Thank you.
- Yep.
Brain fart.
Tonight I'm on hot apps.
I'm not really concerned about working on this station.
It's all about making sure I have good communication with everybody, and we can all go up together.
Two carbonara.
I'm going to start plating.
I got the tongs.
I'll take those first two there, yes? - Well done.
- Yes, Chef.
This [bleep.]
flattop's not hot.
- I have scallop salad.
- Speed up, Heidi.
30 seconds, Chef.
I'm almost there.
Sorry.
I didn't realize my flattop was like this right now.
I am sorry, Chef.
What's wrong with your flat top? It wasn't fully on, Chef, and that was my fault.
I apologize.
I can't tell the guests that, that your stove's not on.
You know that.
Yes, I know that, Chef.
I'm sorry.
Heidi, what the [bleep.]
? What are you doing? That's such a stupid mistake.
[bleep.]
hell.
Go please, John.
(narrator) Now that the stoves are hot, appetizers are leaving the kitchen.
Wow.
That is so good.
Okay.
Heidi, you're with me.
(narrator) And Heidi will be the first of the final three be tested at the pass.
Heidi's running the hot plate.
I'm excited to be the first one.
Next ticket goes there.
Next ticket goes there.
- Okay.
- Read the ticket.
Pull it out.
(Heidi) I just want to soak in everything he is telling me.
I'm loving every minute of this.
Chef Heidi, I have a two top for you.
- Thank you.
- Order in! - Two carbonara and two lamb.
- Heard.
- Two carbonara.
- Got it.
- Chef Heidi.
- Yes? I bring the carbonara, it's going - to be three minutes right now.
- Three minutes? You got it.
(narrator) Throughout service, Chef Ramsay will be using sous chefs Aaron and Andi to help test the chefs' quality control and attention to detail.
Chef, walking to the pass.
Carbonara.
Is that good? Carbonara.
Yes, please.
Chef, two carbonara.
- Garnish please, Andi.
- Yes, Chef.
(narrator) Heidi's first test is a carbonara made with edamame instead of peas.
Taste, taste, taste.
- That's good.
- What do you reckon? What are they? Edamame.
- Son of a bitch.
- Instead of fresh peas.
Chef, I need peas please.
Not edamame.
Yes, Chef.
Heidi, edamame are not round.
Come on.
Use your eyes too.
Eat with your eyes.
- Tough mistake to catch.
- Yeah.
- Taste everything.
Got it? - Yeah.
- Thank you.
- Thank you.
(narrator) After failing her first quality control test, it's important at Heidi rebounds and gets her act together quickly.
Order in.
Two scallops, two risotto followed by two sea bass and two New York strip.
- Two sea bass.
Heard.
- Two New York strip.
Heard.
How long on two scallops and two risotto? - I got three minutes.
- Three minutes.
Three minutes heard.
[dramatic music.]
Running the pass.
It's definitely nerve-wracking, but you got to stay focused, and nothing's going to get past me now.
Here's risotto.
Scallops urgently.
Wakey-wakey please.
Let's go.
Okay.
Walking behind with scallops.
(Gordon) Come on.
Let's go.
That's not butternut squash.
Andi? This is carrots in here, not butternut squash.
Oh, I'm sorry.
I thought I have 20 seconds, Chef.
- Well spotted.
- Thank you, Chef.
Thank you.
I deserve to be in Black Jackets, and I need to stay in a black jacket.
- Heather? - Yes? - Get over here.
- Coming.
You have a beautiful sear on this side, but not here.
- Heard.
- Quick, quick.
Behind.
All right.
I'll fix it.
I will sear off the other side.
- Heather? - Yes? - How long? - 30 seconds, you got it.
Relax, Heidi.
Guys, I've got no food coming out! Come on, guys.
I got no food out.
Let's go.
Who the [bleep.]
are you? Like, I understand you're at the pass.
You're trying to impress Chef, but tone it the [bleep.]
down.
(Gordon) Scallops.
Where are they? Scallops walking.
Uh-oh, [bleep.]
.
Look.
[bleep.]
will I do with that? One more piece.
Heather, I need one more scallop drop.
That one was broken.
[bleep.]
.
.
Wasn't broken when I [bleep.]
sent it up to you.
[sighs.]
So now that's my fault, right? [bleep.]
.
It's like fishing.
- I need that scallop, Heather.
- Yes, Chef.
Heather, what in the [bleep.]
are you doing? Uh [dramatic music.]
It's 45 minutes into a dinner service in which the final three chefs are each being tested on running the pass.
It's Heidi's turn now.
Heather, I need one more scallop drop.
That one was broken.
(narrator) Unfortunately, Heather's scallop isn't quite up to par.
Heather, what in the [bleep.]
are you doing? [intense music.]
Wasn't broken when I [bleep.]
sent it up to you, [sighs.]
so now that's my fault, right? Scallop walking! Give it to me.
Give it to me.
Give it to me.
Better be perfect, Heather.
Come on.
Let's go please.
- That's it.
- Yep.
(Gordon) Service please.
(narrator) Despite some bumps in the road, Heidi has successfully completed her tickets.
How is everything here so far? - Very good.
- Well done.
Missed the first swap-out, yeah? Got the second one.
- Eyes vigilant, yes? - Yeah.
Take over from Chef Andi please.
- Let's go.
- Yeah, you got it.
- Heather? - Yes, Chef? Hand over the station to Chef Andi.
- Yes, Chef.
- Quick.
Let's go.
(narrator) As Heather takes her turn at the pass, Marino wastes no time ministering her first test: an improperly written ticket.
Study the tickets.
Taste everything - Yes, Chef.
- And run your brigade.
Yes? - Yes, Chef.
- Let's go.
Chef Heather, I have another four top for you.
- Thank you very much.
- Thank you.
Okay, guys, order in.
Two carbonara.
Two risotto.
Entrees We don't have snapper.
Come here.
[awkward music.]
- Marino? - Si? - No snapper.
- Sorry.
- Sea bass, salmon.
- Sorry, Chef.
Forget that last order with the carbonaras and the risotto.
You can't fool me.
I am not letting anything get by me tonight.
This is the chef's table for Tara Reid, okay? Chef's table.
Okay.
Thank you.
Perfect.
Order in.
Chef's table.
Listen.
I need one scallop, one risotto, one carbonara, one capellini.
- All right.
- Thank you.
It's a little nerve-wracking running the pass, because you cannot let anything get by.
Chef's table.
It's going to be perfect.
- Yeah, guys? - Yes.
Thank you.
It's not just standing there looking pretty.
You need to work your [bleep.]
ass off.
- One scallop.
Can I walk? - Yes.
One carbonara, one capellini, one risotto.
- I'll go, Heather.
- Walk.
Thank you.
Good.
- Nicely cooked, Andi.
- Thank you.
Chef, carbonara.
Very nice, Aaron.
Capellini.
Where are you at? One minute.
Not even.
- Same table, Heidi.
- Behind, behind.
This is your favorite part, right? No shrimp in there.
Heidi, where is the calamari and the shrimp? [bleep.]
.
Um, right away.
Right away.
Hello? I don't know if it's sabotage on Heidi's part or she just really isn't as good as she thinks she is, but she's gonna need to step it up.
I don't expect that from you.
- Yes, I know, Chef.
I'm sorry.
- I don't expect it.
I know.
(Heidi) You know, we're getting down to the wire, so any mistake you make could actually send you home.
- Thank you very much.
- It's so intense.
This is amazing.
Oh, my God.
That's so good.
Ryan, Wellington is beautiful.
Beautiful! Guys, let's pick it up, please? Heidi, risotto's good.
Thank you.
Order fire.
This is the chef's table.
I need one salmon, one Wellington, one shrimp, one lamb.
Thank you.
This is make it or break it.
If you don't push, you don't drive, you don't communicate, you don't succeed.
- Walking with medium strip.
- Salmon.
(narrator) Heather's next quality control test is from sous chef Andi who has replaced salmon with arctic char.
- Happy with that? - Yes, I am.
- Stop, put it down.
- No? Ugh.
[sighs.]
Look at that.
No, look at it.
- There's no height.
- No.
It took me a minute to pick up on what was actually wrong.
What kind of fish is that? Arctic char.
Chef, I need a salmon, not arctic char for that VIP.
Yes, Chef.
Sorry, Chef.
That's so mean.
I definitely would have caught that.
Oh it's perfect.
- Okay.
Look at me.
- Yes.
Tough one, but you know that is not salmon.
I should have known, 'cause I cooked it.
- Underneath and look.
- Yes, Chef.
- Yeah? Okay? - Yes, Chef.
Right.
Good job.
Well done.
Clear down.
Well done.
I feel like I've done better than Heidi at the pass tonight, and Ryan has no [bleep.]
chance in hell to be better than me.
- Now look at me.
- Yes, Chef.
Assertive.
Strong.
You're running the brigade, - or they're running you.
- Yes.
You're only as good as your brigade.
- Yes, Chef.
- Got it? Chef Ryan, I have two deuces for you.
Okay.
Thank you.
Two twos coming up.
Picking up appetizer.
Two scallops Three scallops all day.
One risotto.
On order: two salmon, one sea bass, one Wellington.
- Roll the ticket.
- Okay, yes, Chef.
Yeah? I don't want to answer after this call is risotto, and then call that again.
One complete and roll again.
Ryan calls out a ticket and it is so confusing.
She's trying to combine two tickets.
Two twos.
Three scallops, one risotto followed by two salmon, one Wellington, one sea bass.
- Yes, Chef.
- Three minutes on the risotto.
Scallops on two.
(narrator) After a bit of a rocky start calling the first ticket, ef Ramsay is ready test Ryan by switching out the black bean puree for the scallops with black garlic puree.
Taste that.
Go on.
You can do it with your finger.
Go quick.
What's the first thing you taste on there? - Salt.
- No.
- Taste that.
- That's better, Chef.
- No, no.
- No.
That is a black garlic puree.
- Yes, Chef.
- That is a black bean.
You have to taste everything that goes where? - Before it goes on there, yes.
- Yes.
- Heard, Chef.
- Go.
It's, like, all of the sabotages, like, went out of my head.
Like, I forgot what I was walking in on.
Yes.
Yes, Chef.
You are right.
I am an idiot.
[giggles.]
Okay.
Scallops are ready to walk.
- Tails ready to walk.
- You got it.
(Heather) Walking! [intense music.]
- Risotto.
- Risotto? (Gordon) Let's go.
Let's go.
Risotto.
Chef, coming in with the tails.
(Ryan) Heidi, this risotto's under.
- (Gordon) Come on, Heidi.
- (Heidi) Under? - (Gordon) Yeah, under.
- (Ryan) Taste it.
I feel like Heidi was kind of messing up, and I don't know if it's sabotage or rigging, but it [bleep.]
me up.
Appetize, Heidi.
Come on, Heidi.
Yes, Chef.
I'm two out.
You're like an old senior home pushing a walker.
Let's go.
[Heather giggles.]
Heidi, I swear to God.
You're on 11 minutes now for risotto.
- I need it quicker.
- I know.
I know.
(Gordon) Come on, Heidi.
I [bleep.]
my pants.
Like, "Heidi, please tell me this isn't so.
" Are you trying to sabotage her? [intense music.]
(narrator) It's an 1 1/2 hours into the dinner service that will determine which two chefs will move on to the finals.
Ryan is running the pass, but Heidi's sluggish performance on hot appetizers Come on, Heidi.
I need it quicker.
I know.
I know.
Are you trying to sabotage her or not? (Heidi) No, Chef.
(narrator) Is slowing down the entire kitchen.
Your stove, your stove, your stove, your stove.
I know.
I know, Chef.
- Got to walk, Heather.
- Yeah.
Of course we got to walk.
So slow.
God.
(Ryan) I'll take those tails, Heather.
(Gordon) Now! Tails, tails, tails! Tails, yes.
- (Ryan) How long? - (Gordon) Tails, where are they? Coming.
Yeah, so's Christmas.
Let's go.
Walking behind, Aaron.
[dramatic music.]
Here you go.
(Gordon) Go please.
Go.
Finally a good risotto.
Let's keep this momentum going.
Tasty.
Very tasty.
This is really good.
(narrator) After some good quality control work Ryan's next test comes from Chef Aaron who has substituted celery root puree for potato.
Hot puree, Chef.
All right.
Let's go.
Let's go.
Please.
Wellington.
Where is it, please? Wellington? I need potato puree, please.
Potato puree.
Look at me.
Well spotted.
- Yes, sir.
- Nice catch.
Chef Andi and Chef Aaron.
Enough with the sabotages.
Mashed potato puree, chef.
At least I'm catching them now.
Good job.
Well spotted.
Swap places with Andi please.
Andi? - Yes, Chef? - Ryan's back on meat.
Let's go.
Two salmon, two Wellington, two New York strip.
- Six minutes to window.
Yes? - Yes, Chef.
You walk with the Welly and the strip first.
I'll follow with the salmon, okay? Heard.
Yes.
To finish strong with three of us left knowing one of us is leaving? That's a big [bleep.]
deal right now.
Sorry.
Here you go, Chef.
(Ryan) Walking with Wellington! (Gordon) Very nice.
Go, John.
Mmm.
You know where you're going, yeah? Thanks, John.
Here we go.
This is awesome.
Good service.
Very good.
(Ryan) I'm proud of all of us girls tonight.
Other than a few missteps here and there, this is going pretty well.
It's so how? I weigh 90 pounds.
You want me to eat, like, 50 pounds of this? - Oh, my God.
Yes.
- Think about it.
I literally weigh 90 pounds.
Maybe 91.
Ladies, well done.
Look at me, all of you.
Well done.
- Thank you, Chef.
- Thank you very much, Chef.
- Clear down please.
Let's go.
- (all) Yes, Chef.
- Ladies? - (all) Yes, Chef.
Let's go.
Please follow me.
Just a quick chat.
- Okay.
- Yes, Chef.
- Line up there, guys, please.
- Yes, Chef.
Yeah.
I am so proud of all three of you.
(all) Thank you, Chef.
I want all three of you to go back to the dorm and come back to me with the one person that does not belong in the final.
- Got it? - (all) Yes, Chef.
Head off to the dorm.
Great job.
- (all) Thank you, Chef.
- Well done.
I am extremely nervous.
- This sucks.
- Yeah, it does.
I want this so bad, and I will fight my ass off to get it.
Not just kidding.
I want to keep my ass, but [tiny cymbals crash.]
I hate this so much.
- Shall I start? - Yeah, go ahead.
As far as who I see at Yardbird, I mean obviously myself, and I see Heidi.
Heather, it's nothing personal.
You're young still, and to be where you're at is absolutely mind-blowing.
You are gonna change the world.
- Heather, I love you.
- It's all right.
We've become really, really close, but I think what you and Andrew did was not good.
I'm here for a job of a lifetime.
One of us has to leave, you know? Unfortunately I think it's Heather.
So just because, like, I liked him? That causes problems? Well, it was a little bit more than liking, but Okay.
Heidi and Ryan are both threatened by me.
They're trying to find a reason to send me home.
Whatever, because I'm not [bleep.]
laying down, and I'm not going out like a bitch.
Here's my argument.
Ryan shuts down during service.
She gets quiet.
I feel like I don't shut down during service.
You weren't talking.
You get very quiet.
You got quiet on me tonight when I tried to communicate with you.
- When? - Ryan, I just couldn't really hear you.
Okay, I don't know how to change my voice, but I think it's when, like, when you were at the pass, it was super confusing.
You weren't talking.
That was all it was.
No, especially I was screaming.
You didn't answer.
You shouldn't get, like, all pissed off and upset right now.
It's [bleep.]
business.
[intense music.]
It's a very difficult decision for me right now.
One that I will not enjoy making, but before I do, I'd like to hear from each of you.
Heather, why do you think you belong in the final? I belong in the final, Chef.
I've been strong.
I've proven myself.
I've always fought back and I've done great in challenges.
That was the first [bleep.]
-up that I had today in a challenge.
Who do you think doesn't belong in the final? Chef, I'd have to go with Ryan.
Her communication still isn't strong.
Ryan, why do you think you belong in the final? I belong in the final because I've been consistent through this whole competition.
I've been consistent in services, in challenges.
I want to keep going.
I have more to give.
This is everything to me.
Who do you think doesn't belong in the final? It's not easy to say, but I believe that Heather's not quite ready, Chef.
She doesn't quite have the experience that some of us do.
(Gordon) And finally, Heidi.
Why do you think you belong in the final? I have confidence.
I've always had confidence in myself.
This opportunity is everything to me.
It is my life.
Heidi, who do you think doesn't belong in the final? Unfortunately, Chef, I'm picking Heather.
Consistently her cooking is not on-point.
She's just, you know, stumbling a little bit.
All three of you, thank you for your comments.
Three strong women.
Three very talented chefs, let me tell you.
That is why it is so unfortunate that one of you will be going home.
["Thus Spoke Zarathustra" by Richard Strauss.]
- Oh, my God.
- Oh, God.
The first person advancing to the final is [intense music.]
- (both) Heather.
- Oh, my God.
- Well done.
- Good job, Heather.
Congratulations.
You have just got stronger, and stronger, - and stronger, and stronger.
- [Heather giggles.]
Well done.
Ryan and Heidi, the second person advancing to the final is [dramatic music.]
The second person advancing to the final is [dramatic music.]
Ryan.
- Wow.
- Congratulations.
- Thank you, Chef.
- Well done.
Thank you so much.
I'm going to hug you too.
Unbelievable.
- Great job.
- Thank you, Chef.
Thank you.
Good job.
It's okay.
Heidi, let me tell you something.
You've been a solid competitor with a incredible attitude.
Keep going.
Keep your head up high.
- Okay.
Thank you, Chef.
- Well done, my darling.
Okay.
- I well done.
- Thank you.
Thank you.
Tough.
Good job.
Thank you.
Bye, girls.
(both) Bye, Heidi.
[somber music.]
(Heidi) I'm upset that I'm leaving, but I'm so grateful in how far I've been.
(Gordon) Gnocchi's fluffy in the center.
This dish gets a 4 out of 5.
Well done.
Yes! [applause.]
(Heidi) My journey in "Hell's Kitchen" has been a rollercoaster.
Boop, boop, boop, boop! (Heidi) There's been ups and downs.
Nicely cooked, Heidi.
- Thank you, Chef.
- Heidi, that's a mess.
- You can't clump it in.
- I'm sorry, Chef.
(Heidi) But I've just been able to stay focused.
Heidi, I want to hear you.
I want you talking your [bleep.]
head off! (Heidi) I still can't contemplate all the stuff that I've been able to do.
- Oh, this is gorgeous.
- Yes.
(Heidi) In Maine, there's no way I would have been able to do any of this stuff.
(all) To the Playboy mansion! Whoo! To the Playboy bunnies! (all) Whoo! (Heidi) I've grown so much.
I'm confident in what I'm doing.
I'm just excited to see what's next now.
Ryan and Heather, congratulations.
- (both) Thank you.
- [all giggle.]
Enjoy the moment, because you certainly deserve it.
One of you will be the next head chef at Yardbird.
Congratulations.
- I'm so proud.
- [Ryan and Heather giggle.]
Great job.
Now get out of here, huh? - (both) Yes, Chef.
- (Ryan) Thank you.
- Great job.
- Thank you very much, Chef.
I am in the finals for [bleep.]
Yardbird.
Ahh! Oh, my God.
[bleep.]
you, bitches! I told you I wasn't going home.
Ah.
I've been working my ass off for a long time, so to be in the finale of "Hell's Kitchen" now after everything that I've gone through is absolutely beyond words.
[sniffs.]
(Gordon) Heidi is a very talented chef with a bright future, but it will not be at Yardbird in Las Vegas.
(narrator) Next time on the "Hell's Kitchen" season finale Congratulations.
Enjoy the moment.
I'm in the finals, bitches! (narrator) It's the final showdown.
Who will win "Hell's Kitchen"? - May the best woman win.
- Oh, man.
This skinny little bitch next to me.
I'm going to snap her like a [bleep.]
twig.
Open Hell's Kitchen, Marino.
- (narrator) Will it be Heather? - Let's go! (narrator) The bold, brash, and boisterous I hope I make you proud.
The cool Chef from eastern Pensylvania Boys and girls, I need it out, now! - Or Ryan.
- Order, guys.
(narrator) The cool, calculated, and confident sous chef from Traverse City, Michigan.
Wendy, I need you up here, please.
- Right now.
- Bringing them up right now.
Don't bring me up [bleep.]
.
I want these perfect.
(narrator) It's a finale filled with dramatic twists.
This year we're going to change things up.
(narrator) And shocking betrayals.
Paulie, I need an answer.
You know, I had enough of this.
If we lose, if we win, meh.
You, right now, have a problem.
Get a grip.
(narrator) Find out who wins it all, next time My heart's pounding out of my chest.
I feel nauseous.
On the gripping conclusion.
One - Good luck, Heather.
- Good luck, Ryan.
Two This could be completely life changing.
Three.
of Hell's Kitchen.
Chef Ramsey brought a little bit of the Venetian to Hell's Kitchen.
I'm all in! In the challenge, it was a quick draw for ingredients.
- Black garlic.
Peas.
- [Buzzers buzz.]
(Gordon) Wow, Heather.
(narrator) During judging The chicken is moist, and I can taste a little bit of Dijon, but it's not overwhelming.
It's a delicious dish.
(narrator) Guest judge Jen Lewis was impressed with Kimberly's pan-seared chicken with a Dijon crust.
Take your place in the hero chair.
(narrator) But Paulie's pecan-crusted breast of chicken over potato puree Seasoned beautifully.
The salt is great on it.
(narrator) Knocked Kimberly out of the leader's chair.
No worries.
Here comes the king.
Take your spot.
(narrator) But Paulie's reign wouldn't last long.
Visually it's beautiful.
It's really simple.
I like that you have peas.
That's fun.
(narrator) Heather's egg and pecorino crusted chicken paired with potatoes hit the jackpot.
I think I'm going to go with Heather's.
- Thank you.
- Congratulations.
- Thank you so much, Chef.
- Yeah.
I won the first black jacket challenge! Bye, Paulie.
Get off my [bleep.]
chair.
(narrator) During dinner service Nine lambs.
(narrator) The chefs took a turn at being sous chefs.
When does the risotto go in? I guess a small plate now.
I'm sorry, chef.
(narrator) Kimberly was clearly out of her element.
Just instantly stresses me out! (narrator) And Paulie was confused with the orders.
I need two strip, one salmon - No, no, no, no.
- Oh, excuse me.
Two One lamb.
Geez.
(narrator) Things were not much better for Paulie and Kimberly on the line.
- I'm [bleep.]
done.
- You're not done, you're fine.
I'm [bleep.]
lost.
I feel like quicksand just grabbed a hold of my feet, sucked me in.
You're not done.
Stop it! - (narrator) But it was Paulie's - Raw pancetta.
(narrator) In the white beans that ended the night for the black jackets.
Get the [bleep.]
out of here! Get out! Andi, can you just go and put a jacket on, please? We are definitely taking steps backwards at this point.
(narrator) During deliberation, Paulie tried to deflect blame.
The only guy.
The only guy here.
(narrator) But got shut down.
You are delusional, Paulie.
Do not even act like you had a perfect service.
These girls are such sheisty [bleep.]
.
(narrator) At elimination, the newly formed Black Jacket team nominated Kimberly.
- (narrator) And - Paulie.
(narrator) And Chef Ramsay, realizing that the two nominees were not in the same league as the others Give me your jacket.
(narrator) Took both of their jackets, ending their dream of becoming head chef at Yardbird Southern Table & Bar at the Venetian in Las Vegas.
And now the continuation of "Hell's Kitchen" There's something very important I need to talk to you all about, and trust me, it can't wait till tomorrow morning.
Oh, no.
You need to get started on your next challenge right now.
Oh, God.
Okay.
(Gordon) Your creativity and your consistency will be put to the test.
First thing tomorrow morning, the dining room is gonna be filled with an esteemed group of judges.
Each of you will have to create, prepare, and cook your own tableside dish.
Tableside? Yay.
My favorite.
[moans.]
These people are gonna be focusing 100% on me.
I need to have some material.
This isn't my strong suit.
So tonight I'm sending you to a grocery store Nice.
Where you can shop for whatever you need.
- Is that clear? - (all) Yes, Chef.
I am super tired.
That service really took everything out of me in the elimination, and now I got to do a challenge immediately? This is crazy.
Why are you standing staring at me? - [Heidi grunts.]
- Your car's waiting.
Get out of here.
Shop smartly.
Good luck.
- Oh! - (Gordon) Hurry up! [screams.]
(Gordon) Scallops.
Where are they? [evil laughter.]
- Oh! - (Gordon) Come on, guys, please! [both scream.]
(Gordon) Get out! (Gordon) Where's the bass? [slo-mo yell.]
(Gordon) Hey, hey, hey.
Come here, you.
Come here! (Gordon) It's just mistake after mistake after mistake! Whoo! (Gordon) It's just raw! Raw! (Gordon) Pathetic.
(narrator) The chefs will be creating their own unique tableside dishes which will be served to a large group of judges tomorrow morning.
Perfect.
(narrator) They have just 15 minutes to shop for all the ingredients they'll need.
Running into that grocery store I need my proteins.
Hello.
I want to do a seafood fra diavolo.
I need about 70 mussels and clams, about 40 of the shrimp, and I will be right back.
[dramatic music.]
I literally don't have a game plan.
I know that I would like to do scallops.
Are these the only kind you have? - Yeah.
- Okay.
Like, I need to do something that's gonna have a little bit of a wow factor too.
I need tequila please.
Hi.
What's a good Parmesan to shave? A pan-seared rainbow trout with fresh grated cheese.
- Thank you.
- Thank you.
Thank you.
This challenge is so important.
I just got to show Chef Ramsay that I have what it takes.
[intense music.]
Time is winding down.
Let's go! Let's go! - Oh, God! - Oh, my God.
I'm sorry.
- Thank you.
- Ah.
Done.
(narrator) After a late night of shopping, the chefs are up early prepping their tableside carts before the judges arrive.
When all else fails, smile.
Look cute.
- Ah, ladies, good morning.
- (all) Good morning, Chef.
Right.
Line up please.
I am feeling pretty nervous, but, you know, I've really got to get rid of those nerves.
I have to just be myself and, you know, make good food.
That's what I do.
Use your time wisely.
Remember, you're being judged by every dish you put in front of our esteemed guests.
Once every guest judge has tried all your dishes they will vote for the favorite.
The individual that has the most votes will win this unique challenge.
- Are we ready? - (all) Yes, Chef.
Good, because your judges have just arrived.
Oh, no.
(Gordon) Welcome, Chefs.
Good to see you all.
I can't believe how many chef coats we have sitting down at these tables.
It is just amazing and intimidating at the same time.
Chefs are probably the harshest critics when it comes to food, so I can't screw up in front of them.
I've invited some of L.
A.
's top chefs.
They have even brought their brigades out of their own businesses here today to judge your tableside presentations.
Please welcome the chef owner of Sotto, Steve Samson.
- Thank you.
- (all) Hello.
- Welcome.
Good to see you.
- Thank you, Chef.
Let's also welcome the executive chef of Culina, - Mette Williams.
- Hi, everybody.
- Nice to see you.
- Hello.
Nice to meet you.
The chef de cuisine from Cecconi's, Alessio Biangini.
- Good to see you, Chef.
- Hi, Chef.
- Good to see you.
- (all) Hello.
And the chef owner of Union, Bruce Kalman.
- Good to see you, bud.
- Chef, glad to be here.
- Hello, Chef.
- Absolute honor.
These chefs have extraordinary palates.
Are we ready? - (all) Yes, Chef.
- Off we go.
(narrator) In this test of creativity, consistency, and working under pressure, the chefs will have just 15 minutes to prepare, plate, and serve their dishes before rotating to the next table.
Chefs, are we ready? - (both) Yes, Chef.
- Your time starts now.
Okay, so today I'll be making seared scallops with a mango avocado salsa.
Great.
Pan-seared rainbow trout with herb spaetzle.
Seafood fra diavolo coming your way, guys.
I have mussels and clams going in now, so I can start steaming them to get them to open.
The funny thing is I never used to like shellfish.
You didn't like shellfish? I used to be anaphylactic allergic to shellfish? Oh, really? Cooking is 80% of the battle.
20% is customer service and customer interaction.
I'm, like, itchy.
I had hives up to my elbows.
I was, like, "This is crazy.
" - Okay.
- I have a great personality.
The judges love me.
It was amazing.
Right.
How long have you been cooking for? Um, I've been cooking for about nine years now.
I was a bartender, before I went to culinary school, and nobody wanted to hire me in the kitchen based on the way that I looked, so they always wanted to make me a waitress, and I was the worst waitress in the whole world, so This was the part that I was most nervous about.
Like, I know I can cook, but can I keep a conversation going, especially with esteemed chefs, and I feel great.
I'm smiling.
I'm opening up.
This is going well.
But I do have shots of tequila if all else fails.
[Bruce laughs.]
Do you guys like spaetzle? - I do like spaetzle, yeah.
- Okay, good.
I like that you've chosen the trout route.
I really want to impress you guys.
You guys are amazing.
I definitely planned my dish to make sure I can execute it in 15 minutes.
You know, I'm great with time management, so it should be easy to do a 15-minute dish.
- It smells wonderful.
- Thank you.
[intense music.]
- Two minutes to go.
- Yes, Chef.
Oh, my God.
What the [bleep.]
happened to 15 minutes? I'm rushing to get everything on the plate.
[indistinct.]
- This is not happening to me.
- Finished.
You guys, we'll have time for shots of tequila.
- Is anyone interested in that? - [chef laughs.]
- Yeah.
- Yes? - Heck yeah.
- Great.
60 seconds to go.
I wish I could help you.
- [guests laugh.]
- That's okay.
I got it.
- Thank you, Ryan.
- Thank you.
Sorry, guys.
It's making me I'm nervous for you.
- [guests laugh.]
- No, don't be.
I'll be okay.
The seared scallops with the mango salsa and the tomatillo puree.
30 seconds to go.
Heather, we've got to serve.
- Yes, Chef.
- Yep.
- Here's to Ryan.
- Thank you.
- 15 seconds to go.
- Sorry, guys.
Use your fingers.
(Gordon) Forget that, Heather.
It's not on the table it doesn't count.
Ten, nine, eight, seven Thank you very much.
- Great job.
Six, five, four, three, two, one.
[speaks foreign language.]
[women laugh.]
Ladies, next table please.
Let's go.
(narrator) While the guest chefs eat and evaluate the dishes The shrimp's cooked nice.
- It's really good.
- It is really good.
Better than I thought it was going to be.
- Yeah.
- I'm eating for two.
[guests giggle.]
(narrator) The chefs move to their next table.
- Hello.
- Hi.
- Hi, Ryan.
- 15 minutes starts now.
Hello.
You guys are handling a lot of pressure here.
- It's a lot of pressure.
- It is.
[Heather giggles.]
Hey, Chef.
Where are you from? Are you guys all from California? Obviously you have that nice accent, so I know Very close to Bologna, Central Italy.
Oh, very nice.
Ah.
He is so hot.
However, now I need to make sure my [bleep.]
tomato sauce is on-point, because this man is from Italy.
- I hope I make you proud.
- Yeah.
- Yeah.
- [Alessio giggles.]
[quirky music.]
- Where are you from? - Maine.
So this is your wheelhouse? I enjoy beef and stuff like that, but I wanted to do something kind of delicate and had some, like, technique to it, you know? You don't think beef requires technique? Oh, [bleep.]
.
Um I offended him right off the bat.
No, I think it requires technique, but, like, as far as the time limit that we had and stuff like that, and you got to allow your meat to rest, you know? I'm so sorry.
That really came out the wrong way.
- I love beef.
- [guests giggle.]
(Gordon) Two minutes.
Did anyone want a shot of tequila? - Definitely.
- Yeah! I have to take the kids to preschool later.
[all laugh.]
As much as I do want some, I don't think that would go over too well.
[all laugh.]
90 seconds to go.
[intense music.]
Five, four, three, two, one, - and go.
- Enjoy.
(narrator) As the judges assess the second round of dishes The basil's overpowering.
Absolutely.
The flavor combination's good.
I'm not sure about the spaghetti.
- I'm sorry.
- No.
- Yeah, Ryan.
- Cheers, guys.
- Thank you so much.
- Thank you.
Good job.
(narrator) Heidi, Heather, and Ryan prepare their final tableside dishes.
So what's the restaurant that you're at right now? What's that all about? I actually work at a local college right now.
Okay.
Do you think that since, like, you said you were working at the college that these girls are a little more seasoned, 'cause they've working in restaurants? Um, no, because I didn't have Do you think it's good that you just double-dipped your spoon? - Oh.
- Yeah.
No.
[bleep.]
me.
I apologize for that.
[dramatic music.]
In the first ever tableside challenge Heather has just made a critical mistake.
Do you think that since, like, you said you were working at a college that these girls are a little more seasoned 'cause they've working in restaurants? Um, no, because actually, once I got back on the line, I didn't have Do you think it's good that you just double-dipped your spoon? - Oh.
- Yeah.
No.
[bleep.]
me.
I apologize for that.
I apologize.
I'll start over.
I [bleep.]
double-dipped.
That is the grossest thing you can do at tableside, and Bruce called me out on it.
I'm not gonna serve you that.
Just over two minutes to go.
Final round.
I don't have time to start over.
Now I need to make four plates out of one sauté pan.
The portion sizes weren't exactly what I wanted.
My stress level is through the [bleep.]
roof right now.
Would anyone like a shot of tequila? - Yeah.
- Yeah.
- Yes.
- Less with the talking.
- More with the drinking.
- [all laugh.]
Maybe if no one's watching me, I'll take one too.
[all laugh.]
(Gordon) Just under 30 seconds to go.
Is that a traditional pesto with Yes.
I wanted to keep it kind of simple - and just do it really well.
- Mm-hmm.
It's kind of, like, my style.
(Gordon) 15 seconds to go.
This dish definitely had the most color.
- Mm-hmm.
- It is very colorful.
Thank you.
Five, four, three, two, one.
- Well done, ladies.
- [applause.]
I still felt confident at the end of the dish.
Some people got clams, some people got mussels, but I'm confident in the flavors that I put out.
She made a mistake, but she recovered, and, like, it's all well-executed.
The flavor's great.
It's a tough one.
I think I know how I'm going to vote.
[dramatic music.]
- Heidi.
- Yes, Chef? - Heather, Ryan.
- Yes, Chef? I've tallied up the votes.
The winner of today's challenge had a dominant performance.
62.
5% of you voted this dish as your favorite.
Incredible.
The winner of today's first ever tableside challenge here in Hell's Kitchen goes to Ryan.
- Thank you.
- Wow.
Absolutely brilliant.
- Good job, Ryan.
- [applause.]
Yes! I won the challenge I was the most afraid of.
That was an amazing, very dominant performance.
- Good job.
Well done.
- Thank you, Chefs.
That was a great idea, that tequila, by the way.
[Ryan giggles.]
If I were to get my tables drunk, of course I would win too.
Chefs, would you like to hear what Ryan's receiving today as a reward? - (all) Absolutely.
- Yeah? For winning today's challenge, Ryan, you're going on a incredible tour of Los Angeles in a helicopter.
Oh, wow.
That's right.
Your very own helicopter.
(Heather) Ryan can take this one.
She gets a helicopter ride.
I'm not crying about it.
I still have Vegas under my belt.
- Excited? - Yes, Chef.
I am.
And you're gonna be flying with Chef Andi.
- Yay.
- Yes.
Yeah, I've never been in a helicopter before.
I'm so excited.
This is great.
Once we've landed the chopper safely you're heading to Firefly, an amazing restaurant with a stunning atmosphere, and you're eating there with me.
- Yay! - [all laugh and applaud.]
Sounds perfect, Chef.
This is a great reward.
I get to eat a meal with Chef Ramsay.
Like, I need to brush my teeth and pick my nose hairs.
Chefs, would you like to hear the punishment? (all) Yeah.
(Gordon) Heidi and Heather, today in Hell's Kitchen it is wait staff appreciation day.
- [guests giggle.]
- Yay! I've arranged for a very special gift for all our servers tonight in Hell's Kitchen.
It's a tiny present, but a big pain for you both, because you have to wrap each one.
Once you're done there, I'd like you to iron and steam their personal uniforms.
Once the uniforms are done, give their shoes a little polish as well.
- Okay.
- Yes, Chef.
Ryan, hurry up.
- You're taking off shortly.
- Yes, Chef.
- Yes? - Thank you.
Well done.
[upbeat music.]
- Wait for me, lady.
- Sorry.
This is just so exciting.
Chef Andi hasn't been on a helicopter either, so we're experiencing this together.
- I got you a gift.
- Oh, great.
Your very own "Hell's Kitchen" jacket.
Awe.
Oh, I love it.
Thank you, Chef Andi.
[helicopter whines.]
[Ryan giggles.]
Oh, my God.
Oh.
And here we go.
There's no turning back.
Oh, God.
Okay.
[laughs.]
It's, like, taking everything I have in me to not throw up on Chef Andi.
Oh, my God.
(Ryan) Oh, man.
Look.
Sunset Strip over here.
Wow.
- - Yep.
This helicopter ride is awesome.
I'm so thankful for everything that's happening right now.
- God.
- [Andi laughs.]
Arts and crafts time with Heidi and Heather.
I couldn't see spending this punishment with anybody else.
Doing a punishment always sucks, but I'm actually looking forward to spending time with Heidi.
Bang.
Almost done.
Yeah-yay.
She is my biggest competition, but it's nice because I usually don't get along with females.
[chuckles.]
I hate wrapping Christmas gifts.
- I do too.
- I still think it's funny how much [bleep.]
we have in common.
It's scary.
What happens at gift wrapping stays at gift wrapping.
[Heather giggles.]
Heather can talk a lot.
I heard your spaetzle was really good.
You don't want to be rude and say, "Shut up," but, like, I'm going crazy.
It's like talking to a dead dog.
[upbeat music.]
Great.
Hello.
Welcome to Firefly.
- How are you? - I'm good.
You look great.
Wonderful to see you.
- Thank you, Chef.
- And please take a seat.
I'm really happy that this was a solo reward.
I mean I don't want to be fighting over Chef Ramsay.
This is a bone marrow ravioli.
(Gordon) Brilliant.
So, you're that close to the final.
- Have you got what it takes? - Yes, yes.
I feel like I can.
'Cause you can cook.
You've proven that time and time again up against it.
Depend more on your instincts, 'cause your instincts are good.
- Right.
- Bloody good.
It's amazing to hear this extra encouragement.
I would never have expected this in my wildest dreams.
Whatever happens tonight, you must leave - this competition very proud.
- [sighs.]
This is just a perfect experience.
Here's to the two polishing shoes and hopefully ironing Marino's shirts.
Yes, cheers to that.
(narrator) Coming up Are you trying to sabotage her? (narrator) It's a "Hell's Kitchen" adition.
Heather, get over here.
(narrator) You've seen it before I [bleep.]
my pants.
Like, tell me this isn't so.
(narrator) But you've never seen it like this.
What the [bleep.]
are you doing? Ladies, tonight is the service that will determine who will enter the "Hell's Kitchen" final.
We're also gonna be graced with an amazing chef table.
This actress is famous for appearing in the immensely popular "Sharknado.
" - Tara Reid - Awesome.
Will be our special guest in the kitchen tonight.
- That's awesome.
- I have seen "Sharknado.
" That's actually one of her best projects.
[giggles.]
You face a critical test tonight.
[ominous music.]
Each of you will be running the pass.
I need to see you all step up as a leader.
I cannot tell you that enough, so drive, push, and demand.
- Yes, Chef.
- Okay? Yes, Chef.
Now good luck, stand strong, and stand out like a leader.
- Clear? - (all) Yes, Chef.
- Thank you.
- Thank you, Chef.
- Let's go.
- Let's do this.
- Marino? - Yes? Open Hell's Kitchen please.
Let's go.
Subito.
[dramatic music.]
(narrator) As the dining room fills up with celebrities - and hungry diners - Hello.
- Welcome to Hell's Kitchen.
- Thank you.
(narrator) All are anxious to experience the best that Hell's Kitchen has to offer.
Let's go, ladies.
Make it a service to remember.
(narrator) Tonight the chefs face their most critical test yet, - running the pass.
- Here we go, guys.
(narrator) Where Chef Ramsay will test their leadership Come on, you can do this.
(narrator) And quality control.
Make sure when a ticket comes on you look at it first.
Don't just read it for the first time in front of them.
(narrator) When Ryan, Heather, or Heidi are at the pass, sous chef Andi will cover their station, and sous chef Aaron will cover garnish for the entire evening.
The beef Wellington.
Cheers.
(narrator) Chef Ramsay will set the pace by starting off the evening at the pass.
Let's go.
Four covers.
Table 22, yes? - (all) Yes, Chef.
- Two carbonara.
Two capellini.
- (all) Yes, Chef.
- Four minutes.
- I need about four minutes, yes.
- (Gordon) Quick, quick, quick.
- Four minutes.
- Perfect.
Thank you.
Is it four clams per order or two? - Two, right? - Two.
Two.
- Okay.
Thank you.
- Yep.
Brain fart.
Tonight I'm on hot apps.
I'm not really concerned about working on this station.
It's all about making sure I have good communication with everybody, and we can all go up together.
Two carbonara.
I'm going to start plating.
I got the tongs.
I'll take those first two there, yes? - Well done.
- Yes, Chef.
This [bleep.]
flattop's not hot.
- I have scallop salad.
- Speed up, Heidi.
30 seconds, Chef.
I'm almost there.
Sorry.
I didn't realize my flattop was like this right now.
I am sorry, Chef.
What's wrong with your flat top? It wasn't fully on, Chef, and that was my fault.
I apologize.
I can't tell the guests that, that your stove's not on.
You know that.
Yes, I know that, Chef.
I'm sorry.
Heidi, what the [bleep.]
? What are you doing? That's such a stupid mistake.
[bleep.]
hell.
Go please, John.
(narrator) Now that the stoves are hot, appetizers are leaving the kitchen.
Wow.
That is so good.
Okay.
Heidi, you're with me.
(narrator) And Heidi will be the first of the final three be tested at the pass.
Heidi's running the hot plate.
I'm excited to be the first one.
Next ticket goes there.
Next ticket goes there.
- Okay.
- Read the ticket.
Pull it out.
(Heidi) I just want to soak in everything he is telling me.
I'm loving every minute of this.
Chef Heidi, I have a two top for you.
- Thank you.
- Order in! - Two carbonara and two lamb.
- Heard.
- Two carbonara.
- Got it.
- Chef Heidi.
- Yes? I bring the carbonara, it's going - to be three minutes right now.
- Three minutes? You got it.
(narrator) Throughout service, Chef Ramsay will be using sous chefs Aaron and Andi to help test the chefs' quality control and attention to detail.
Chef, walking to the pass.
Carbonara.
Is that good? Carbonara.
Yes, please.
Chef, two carbonara.
- Garnish please, Andi.
- Yes, Chef.
(narrator) Heidi's first test is a carbonara made with edamame instead of peas.
Taste, taste, taste.
- That's good.
- What do you reckon? What are they? Edamame.
- Son of a bitch.
- Instead of fresh peas.
Chef, I need peas please.
Not edamame.
Yes, Chef.
Heidi, edamame are not round.
Come on.
Use your eyes too.
Eat with your eyes.
- Tough mistake to catch.
- Yeah.
- Taste everything.
Got it? - Yeah.
- Thank you.
- Thank you.
(narrator) After failing her first quality control test, it's important at Heidi rebounds and gets her act together quickly.
Order in.
Two scallops, two risotto followed by two sea bass and two New York strip.
- Two sea bass.
Heard.
- Two New York strip.
Heard.
How long on two scallops and two risotto? - I got three minutes.
- Three minutes.
Three minutes heard.
[dramatic music.]
Running the pass.
It's definitely nerve-wracking, but you got to stay focused, and nothing's going to get past me now.
Here's risotto.
Scallops urgently.
Wakey-wakey please.
Let's go.
Okay.
Walking behind with scallops.
(Gordon) Come on.
Let's go.
That's not butternut squash.
Andi? This is carrots in here, not butternut squash.
Oh, I'm sorry.
I thought I have 20 seconds, Chef.
- Well spotted.
- Thank you, Chef.
Thank you.
I deserve to be in Black Jackets, and I need to stay in a black jacket.
- Heather? - Yes? - Get over here.
- Coming.
You have a beautiful sear on this side, but not here.
- Heard.
- Quick, quick.
Behind.
All right.
I'll fix it.
I will sear off the other side.
- Heather? - Yes? - How long? - 30 seconds, you got it.
Relax, Heidi.
Guys, I've got no food coming out! Come on, guys.
I got no food out.
Let's go.
Who the [bleep.]
are you? Like, I understand you're at the pass.
You're trying to impress Chef, but tone it the [bleep.]
down.
(Gordon) Scallops.
Where are they? Scallops walking.
Uh-oh, [bleep.]
.
Look.
[bleep.]
will I do with that? One more piece.
Heather, I need one more scallop drop.
That one was broken.
[bleep.]
.
.
Wasn't broken when I [bleep.]
sent it up to you.
[sighs.]
So now that's my fault, right? [bleep.]
.
It's like fishing.
- I need that scallop, Heather.
- Yes, Chef.
Heather, what in the [bleep.]
are you doing? Uh [dramatic music.]
It's 45 minutes into a dinner service in which the final three chefs are each being tested on running the pass.
It's Heidi's turn now.
Heather, I need one more scallop drop.
That one was broken.
(narrator) Unfortunately, Heather's scallop isn't quite up to par.
Heather, what in the [bleep.]
are you doing? [intense music.]
Wasn't broken when I [bleep.]
sent it up to you, [sighs.]
so now that's my fault, right? Scallop walking! Give it to me.
Give it to me.
Give it to me.
Better be perfect, Heather.
Come on.
Let's go please.
- That's it.
- Yep.
(Gordon) Service please.
(narrator) Despite some bumps in the road, Heidi has successfully completed her tickets.
How is everything here so far? - Very good.
- Well done.
Missed the first swap-out, yeah? Got the second one.
- Eyes vigilant, yes? - Yeah.
Take over from Chef Andi please.
- Let's go.
- Yeah, you got it.
- Heather? - Yes, Chef? Hand over the station to Chef Andi.
- Yes, Chef.
- Quick.
Let's go.
(narrator) As Heather takes her turn at the pass, Marino wastes no time ministering her first test: an improperly written ticket.
Study the tickets.
Taste everything - Yes, Chef.
- And run your brigade.
Yes? - Yes, Chef.
- Let's go.
Chef Heather, I have another four top for you.
- Thank you very much.
- Thank you.
Okay, guys, order in.
Two carbonara.
Two risotto.
Entrees We don't have snapper.
Come here.
[awkward music.]
- Marino? - Si? - No snapper.
- Sorry.
- Sea bass, salmon.
- Sorry, Chef.
Forget that last order with the carbonaras and the risotto.
You can't fool me.
I am not letting anything get by me tonight.
This is the chef's table for Tara Reid, okay? Chef's table.
Okay.
Thank you.
Perfect.
Order in.
Chef's table.
Listen.
I need one scallop, one risotto, one carbonara, one capellini.
- All right.
- Thank you.
It's a little nerve-wracking running the pass, because you cannot let anything get by.
Chef's table.
It's going to be perfect.
- Yeah, guys? - Yes.
Thank you.
It's not just standing there looking pretty.
You need to work your [bleep.]
ass off.
- One scallop.
Can I walk? - Yes.
One carbonara, one capellini, one risotto.
- I'll go, Heather.
- Walk.
Thank you.
Good.
- Nicely cooked, Andi.
- Thank you.
Chef, carbonara.
Very nice, Aaron.
Capellini.
Where are you at? One minute.
Not even.
- Same table, Heidi.
- Behind, behind.
This is your favorite part, right? No shrimp in there.
Heidi, where is the calamari and the shrimp? [bleep.]
.
Um, right away.
Right away.
Hello? I don't know if it's sabotage on Heidi's part or she just really isn't as good as she thinks she is, but she's gonna need to step it up.
I don't expect that from you.
- Yes, I know, Chef.
I'm sorry.
- I don't expect it.
I know.
(Heidi) You know, we're getting down to the wire, so any mistake you make could actually send you home.
- Thank you very much.
- It's so intense.
This is amazing.
Oh, my God.
That's so good.
Ryan, Wellington is beautiful.
Beautiful! Guys, let's pick it up, please? Heidi, risotto's good.
Thank you.
Order fire.
This is the chef's table.
I need one salmon, one Wellington, one shrimp, one lamb.
Thank you.
This is make it or break it.
If you don't push, you don't drive, you don't communicate, you don't succeed.
- Walking with medium strip.
- Salmon.
(narrator) Heather's next quality control test is from sous chef Andi who has replaced salmon with arctic char.
- Happy with that? - Yes, I am.
- Stop, put it down.
- No? Ugh.
[sighs.]
Look at that.
No, look at it.
- There's no height.
- No.
It took me a minute to pick up on what was actually wrong.
What kind of fish is that? Arctic char.
Chef, I need a salmon, not arctic char for that VIP.
Yes, Chef.
Sorry, Chef.
That's so mean.
I definitely would have caught that.
Oh it's perfect.
- Okay.
Look at me.
- Yes.
Tough one, but you know that is not salmon.
I should have known, 'cause I cooked it.
- Underneath and look.
- Yes, Chef.
- Yeah? Okay? - Yes, Chef.
Right.
Good job.
Well done.
Clear down.
Well done.
I feel like I've done better than Heidi at the pass tonight, and Ryan has no [bleep.]
chance in hell to be better than me.
- Now look at me.
- Yes, Chef.
Assertive.
Strong.
You're running the brigade, - or they're running you.
- Yes.
You're only as good as your brigade.
- Yes, Chef.
- Got it? Chef Ryan, I have two deuces for you.
Okay.
Thank you.
Two twos coming up.
Picking up appetizer.
Two scallops Three scallops all day.
One risotto.
On order: two salmon, one sea bass, one Wellington.
- Roll the ticket.
- Okay, yes, Chef.
Yeah? I don't want to answer after this call is risotto, and then call that again.
One complete and roll again.
Ryan calls out a ticket and it is so confusing.
She's trying to combine two tickets.
Two twos.
Three scallops, one risotto followed by two salmon, one Wellington, one sea bass.
- Yes, Chef.
- Three minutes on the risotto.
Scallops on two.
(narrator) After a bit of a rocky start calling the first ticket, ef Ramsay is ready test Ryan by switching out the black bean puree for the scallops with black garlic puree.
Taste that.
Go on.
You can do it with your finger.
Go quick.
What's the first thing you taste on there? - Salt.
- No.
- Taste that.
- That's better, Chef.
- No, no.
- No.
That is a black garlic puree.
- Yes, Chef.
- That is a black bean.
You have to taste everything that goes where? - Before it goes on there, yes.
- Yes.
- Heard, Chef.
- Go.
It's, like, all of the sabotages, like, went out of my head.
Like, I forgot what I was walking in on.
Yes.
Yes, Chef.
You are right.
I am an idiot.
[giggles.]
Okay.
Scallops are ready to walk.
- Tails ready to walk.
- You got it.
(Heather) Walking! [intense music.]
- Risotto.
- Risotto? (Gordon) Let's go.
Let's go.
Risotto.
Chef, coming in with the tails.
(Ryan) Heidi, this risotto's under.
- (Gordon) Come on, Heidi.
- (Heidi) Under? - (Gordon) Yeah, under.
- (Ryan) Taste it.
I feel like Heidi was kind of messing up, and I don't know if it's sabotage or rigging, but it [bleep.]
me up.
Appetize, Heidi.
Come on, Heidi.
Yes, Chef.
I'm two out.
You're like an old senior home pushing a walker.
Let's go.
[Heather giggles.]
Heidi, I swear to God.
You're on 11 minutes now for risotto.
- I need it quicker.
- I know.
I know.
(Gordon) Come on, Heidi.
I [bleep.]
my pants.
Like, "Heidi, please tell me this isn't so.
" Are you trying to sabotage her? [intense music.]
(narrator) It's an 1 1/2 hours into the dinner service that will determine which two chefs will move on to the finals.
Ryan is running the pass, but Heidi's sluggish performance on hot appetizers Come on, Heidi.
I need it quicker.
I know.
I know.
Are you trying to sabotage her or not? (Heidi) No, Chef.
(narrator) Is slowing down the entire kitchen.
Your stove, your stove, your stove, your stove.
I know.
I know, Chef.
- Got to walk, Heather.
- Yeah.
Of course we got to walk.
So slow.
God.
(Ryan) I'll take those tails, Heather.
(Gordon) Now! Tails, tails, tails! Tails, yes.
- (Ryan) How long? - (Gordon) Tails, where are they? Coming.
Yeah, so's Christmas.
Let's go.
Walking behind, Aaron.
[dramatic music.]
Here you go.
(Gordon) Go please.
Go.
Finally a good risotto.
Let's keep this momentum going.
Tasty.
Very tasty.
This is really good.
(narrator) After some good quality control work Ryan's next test comes from Chef Aaron who has substituted celery root puree for potato.
Hot puree, Chef.
All right.
Let's go.
Let's go.
Please.
Wellington.
Where is it, please? Wellington? I need potato puree, please.
Potato puree.
Look at me.
Well spotted.
- Yes, sir.
- Nice catch.
Chef Andi and Chef Aaron.
Enough with the sabotages.
Mashed potato puree, chef.
At least I'm catching them now.
Good job.
Well spotted.
Swap places with Andi please.
Andi? - Yes, Chef? - Ryan's back on meat.
Let's go.
Two salmon, two Wellington, two New York strip.
- Six minutes to window.
Yes? - Yes, Chef.
You walk with the Welly and the strip first.
I'll follow with the salmon, okay? Heard.
Yes.
To finish strong with three of us left knowing one of us is leaving? That's a big [bleep.]
deal right now.
Sorry.
Here you go, Chef.
(Ryan) Walking with Wellington! (Gordon) Very nice.
Go, John.
Mmm.
You know where you're going, yeah? Thanks, John.
Here we go.
This is awesome.
Good service.
Very good.
(Ryan) I'm proud of all of us girls tonight.
Other than a few missteps here and there, this is going pretty well.
It's so how? I weigh 90 pounds.
You want me to eat, like, 50 pounds of this? - Oh, my God.
Yes.
- Think about it.
I literally weigh 90 pounds.
Maybe 91.
Ladies, well done.
Look at me, all of you.
Well done.
- Thank you, Chef.
- Thank you very much, Chef.
- Clear down please.
Let's go.
- (all) Yes, Chef.
- Ladies? - (all) Yes, Chef.
Let's go.
Please follow me.
Just a quick chat.
- Okay.
- Yes, Chef.
- Line up there, guys, please.
- Yes, Chef.
Yeah.
I am so proud of all three of you.
(all) Thank you, Chef.
I want all three of you to go back to the dorm and come back to me with the one person that does not belong in the final.
- Got it? - (all) Yes, Chef.
Head off to the dorm.
Great job.
- (all) Thank you, Chef.
- Well done.
I am extremely nervous.
- This sucks.
- Yeah, it does.
I want this so bad, and I will fight my ass off to get it.
Not just kidding.
I want to keep my ass, but [tiny cymbals crash.]
I hate this so much.
- Shall I start? - Yeah, go ahead.
As far as who I see at Yardbird, I mean obviously myself, and I see Heidi.
Heather, it's nothing personal.
You're young still, and to be where you're at is absolutely mind-blowing.
You are gonna change the world.
- Heather, I love you.
- It's all right.
We've become really, really close, but I think what you and Andrew did was not good.
I'm here for a job of a lifetime.
One of us has to leave, you know? Unfortunately I think it's Heather.
So just because, like, I liked him? That causes problems? Well, it was a little bit more than liking, but Okay.
Heidi and Ryan are both threatened by me.
They're trying to find a reason to send me home.
Whatever, because I'm not [bleep.]
laying down, and I'm not going out like a bitch.
Here's my argument.
Ryan shuts down during service.
She gets quiet.
I feel like I don't shut down during service.
You weren't talking.
You get very quiet.
You got quiet on me tonight when I tried to communicate with you.
- When? - Ryan, I just couldn't really hear you.
Okay, I don't know how to change my voice, but I think it's when, like, when you were at the pass, it was super confusing.
You weren't talking.
That was all it was.
No, especially I was screaming.
You didn't answer.
You shouldn't get, like, all pissed off and upset right now.
It's [bleep.]
business.
[intense music.]
It's a very difficult decision for me right now.
One that I will not enjoy making, but before I do, I'd like to hear from each of you.
Heather, why do you think you belong in the final? I belong in the final, Chef.
I've been strong.
I've proven myself.
I've always fought back and I've done great in challenges.
That was the first [bleep.]
-up that I had today in a challenge.
Who do you think doesn't belong in the final? Chef, I'd have to go with Ryan.
Her communication still isn't strong.
Ryan, why do you think you belong in the final? I belong in the final because I've been consistent through this whole competition.
I've been consistent in services, in challenges.
I want to keep going.
I have more to give.
This is everything to me.
Who do you think doesn't belong in the final? It's not easy to say, but I believe that Heather's not quite ready, Chef.
She doesn't quite have the experience that some of us do.
(Gordon) And finally, Heidi.
Why do you think you belong in the final? I have confidence.
I've always had confidence in myself.
This opportunity is everything to me.
It is my life.
Heidi, who do you think doesn't belong in the final? Unfortunately, Chef, I'm picking Heather.
Consistently her cooking is not on-point.
She's just, you know, stumbling a little bit.
All three of you, thank you for your comments.
Three strong women.
Three very talented chefs, let me tell you.
That is why it is so unfortunate that one of you will be going home.
["Thus Spoke Zarathustra" by Richard Strauss.]
- Oh, my God.
- Oh, God.
The first person advancing to the final is [intense music.]
- (both) Heather.
- Oh, my God.
- Well done.
- Good job, Heather.
Congratulations.
You have just got stronger, and stronger, - and stronger, and stronger.
- [Heather giggles.]
Well done.
Ryan and Heidi, the second person advancing to the final is [dramatic music.]
The second person advancing to the final is [dramatic music.]
Ryan.
- Wow.
- Congratulations.
- Thank you, Chef.
- Well done.
Thank you so much.
I'm going to hug you too.
Unbelievable.
- Great job.
- Thank you, Chef.
Thank you.
Good job.
It's okay.
Heidi, let me tell you something.
You've been a solid competitor with a incredible attitude.
Keep going.
Keep your head up high.
- Okay.
Thank you, Chef.
- Well done, my darling.
Okay.
- I well done.
- Thank you.
Thank you.
Tough.
Good job.
Thank you.
Bye, girls.
(both) Bye, Heidi.
[somber music.]
(Heidi) I'm upset that I'm leaving, but I'm so grateful in how far I've been.
(Gordon) Gnocchi's fluffy in the center.
This dish gets a 4 out of 5.
Well done.
Yes! [applause.]
(Heidi) My journey in "Hell's Kitchen" has been a rollercoaster.
Boop, boop, boop, boop! (Heidi) There's been ups and downs.
Nicely cooked, Heidi.
- Thank you, Chef.
- Heidi, that's a mess.
- You can't clump it in.
- I'm sorry, Chef.
(Heidi) But I've just been able to stay focused.
Heidi, I want to hear you.
I want you talking your [bleep.]
head off! (Heidi) I still can't contemplate all the stuff that I've been able to do.
- Oh, this is gorgeous.
- Yes.
(Heidi) In Maine, there's no way I would have been able to do any of this stuff.
(all) To the Playboy mansion! Whoo! To the Playboy bunnies! (all) Whoo! (Heidi) I've grown so much.
I'm confident in what I'm doing.
I'm just excited to see what's next now.
Ryan and Heather, congratulations.
- (both) Thank you.
- [all giggle.]
Enjoy the moment, because you certainly deserve it.
One of you will be the next head chef at Yardbird.
Congratulations.
- I'm so proud.
- [Ryan and Heather giggle.]
Great job.
Now get out of here, huh? - (both) Yes, Chef.
- (Ryan) Thank you.
- Great job.
- Thank you very much, Chef.
I am in the finals for [bleep.]
Yardbird.
Ahh! Oh, my God.
[bleep.]
you, bitches! I told you I wasn't going home.
Ah.
I've been working my ass off for a long time, so to be in the finale of "Hell's Kitchen" now after everything that I've gone through is absolutely beyond words.
[sniffs.]
(Gordon) Heidi is a very talented chef with a bright future, but it will not be at Yardbird in Las Vegas.
(narrator) Next time on the "Hell's Kitchen" season finale Congratulations.
Enjoy the moment.
I'm in the finals, bitches! (narrator) It's the final showdown.
Who will win "Hell's Kitchen"? - May the best woman win.
- Oh, man.
This skinny little bitch next to me.
I'm going to snap her like a [bleep.]
twig.
Open Hell's Kitchen, Marino.
- (narrator) Will it be Heather? - Let's go! (narrator) The bold, brash, and boisterous I hope I make you proud.
The cool Chef from eastern Pensylvania Boys and girls, I need it out, now! - Or Ryan.
- Order, guys.
(narrator) The cool, calculated, and confident sous chef from Traverse City, Michigan.
Wendy, I need you up here, please.
- Right now.
- Bringing them up right now.
Don't bring me up [bleep.]
.
I want these perfect.
(narrator) It's a finale filled with dramatic twists.
This year we're going to change things up.
(narrator) And shocking betrayals.
Paulie, I need an answer.
You know, I had enough of this.
If we lose, if we win, meh.
You, right now, have a problem.
Get a grip.
(narrator) Find out who wins it all, next time My heart's pounding out of my chest.
I feel nauseous.
On the gripping conclusion.
One - Good luck, Heather.
- Good luck, Ryan.
Two This could be completely life changing.
Three.
of Hell's Kitchen.