Category
đŸ“º
TVTranscript
00:30This is Hell's Kitchen, a hot new restaurant in the heart of Hollywood, California.
00:41This is incredible.
00:43Well, cheers.
00:44Cheers.
00:45These 12 people have just arrived and are ready to prove to Chef Ramsay they have what
00:49it takes to be America's next great chef.
00:52Hi.
00:53Hey.
00:54Jessica, how are you?
00:55Cheers.
00:56They've come from all over the country with varied experience, but they all have one
01:01thing in common.
01:02Food is their passion.
01:05I'm Jess.
01:06I'm a headhunter.
01:08I've always loved to cook, and this is just an amazing opportunity to actually make my
01:13dream of owning a restaurant actually come true.
01:16Oh, my gosh.
01:19Oh.
01:20My name is Dewberry, and I'm a baker by profession.
01:24My love of food is like a southern thing.
01:27Andrew is an office assistant in New Jersey.
01:30At just 24, he already has 10 years of experience in the restaurant industry.
01:35I've had two dreams for my life, one of which was to either be a state senator, the other
01:39of which is to own a restaurant.
01:41Wow.
01:42And if all else fails, welcome to politics.
01:44Beautiful.
01:45Ready for hell?
01:46I'm ready for heaven.
01:47What are you talking about?
01:49Ladies and gentlemen, come closer.
01:52Gather around.
01:53Please come closer.
01:55Jean-Philippe is the trusted maitre d' at one of Chef Ramsay's restaurants in London.
01:59He's been flown in to run the dining room here in Hell's Kitchen.
02:02My name is Jean-Philippe.
02:04I'm the maitre d'.
02:05Soon, you will meet Cohen Ramsay.
02:07Right now, let me introduce you to your sous chefs, Mariam and Scott.
02:13For Chef Ramsay's sous chefs, that means we're second in command.
02:16You will be tested on everything it takes to run a successful restaurant.
02:20In fact, your first test begins right now.
02:22But Chef Ramsay's asked that each of you prepare your signature dish.
02:25A dish that says something about who you are.
02:27Chef Ramsay will be here in 45 minutes.
02:29The kitchen's right behind you.
02:31What are you all waiting for?
02:32Let's go!
02:33This test will be the contestants' first shot at impressing Chef Ramsay.
02:38Making the perfect dish is crucial this early in the competition.
02:42It was scary to make your scene tradition.
02:46And everybody just had this look like a deer caught in the headlights.
02:49Is there a set of knives for everyone?
02:51Is this one taken?
02:52Yeah.
02:53OK.
02:54I have to find a set of knives.
02:55I'm Wendy from Milburn, New Jersey.
02:57I think Gordon's going to love the fact that I'm a perfectionist.
03:00With fine dining, it's all about the details.
03:02I will do my best to do everything exactly the way he wants it.
03:06And this is something that should reflect you.
03:09Something that's going to impress Gordon.
03:11Oh!
03:12I'm Elsie.
03:13I'm from Maywood, New Jersey.
03:14I need a Band-Aid over here.
03:15Are you OK?
03:16Yep.
03:17I am a mother of three and a stepmom to three others.
03:21As excited as I am, I'm terrified.
03:24I've never worked alongside of a chef.
03:26What the hell am I doing here?
03:29All right, guys.
03:30Ten minutes.
03:31Watch your back.
03:32Hot, hot, hot, hot.
03:33Mary Ellen is a bartender who is fed up with her job
03:36and hopes Hell's Kitchen is the ticket to her dream.
03:39My signature dish is the endive salad with toasted walnuts.
03:44I love endives.
03:45I love the bitiness to it.
03:47I would like you to do all your plating on that front line up there.
03:50Come on, guys.
03:51Two minutes.
03:52Come on, guys.
03:53Two minutes.
03:55My name's Michael.
03:56I'm from Hollywood, California, and I'm a dedicated chef.
03:59To be able to work with Gordon Ramsay and have him as my chef is,
04:02it's the opportunity of a lifetime.
04:05He's up, everybody.
04:06Let's go.
04:07Hurry it up.
04:08The time has come for the competitor's first encounter with Chef Ramsay
04:11and his legendary high standards, they have no idea what they're in for.
04:23I'm Gordon Ramsay.
04:24Welcome to Hell's Kitchen.
04:29Whose is this?
04:30Andrew, Chef Ramsay.
04:31Andrew, step forward.
04:34And what is it?
04:35It's called Andrew's Absolute Penne.
04:38Andrew's Absolute Penne.
04:40Correct.
04:49That is absolute dog shit.
04:55Have a little taste.
04:56Could use some salt.
05:01You think you're smart, yeah?
05:03I have my moments.
05:05And how long have you been cooking?
05:06About 10 years.
05:07What a waste of 10 years.
05:09Get back in fucking line.
05:16Whose is this?
05:17It's mine.
05:18There's nothing cooked.
05:20I love endives.
05:22I thought 45 minutes in the kitchen you'd come up with something a little bit better.
05:25exciting than that.
05:26It's very boring.
05:31Explain to me what it is, please.
05:32This is fried rice with Chinese sausage.
05:34Chinese sausage.
05:35Had I known you were coming, I would have put lobster in it.
05:37Mmm.
05:39You knew I was coming.
05:40Mm-hmm.
05:44Whose is that?
05:45Jimmy.
05:46Step forward, big boy.
05:47Yes.
05:48And just explain to me what it is.
05:49It's pan-seared chicken breast stuffed with portobello mushroom and goat cheese.
05:53It looks like a dehydrated camel's turd.
05:54Yes, sir.
05:55What's all that on the side here?
05:56That's the, uh, tops of the carrot.
05:57Taste them.
05:58Yeah, quite bitter.
05:59Quite bitter.
06:00Yeah.
06:01Do you want me to eat that?
06:02Hold out your hands.
06:03There you go.
06:04All right, stand back.
06:05Excuse me.
06:06It's dry.
06:07Overcooked on the outside, raw on the inside.
06:08Yeah.
06:09Back in line.
06:11And whose is this?
06:12That's mine, chef.
06:13What is it?
06:14It's a seared rare tuna with some hot and cold sesame noodles.
06:15Mm-hmm.
06:16That's my first name.
06:17Ralph.
06:18Ralph.
06:19Ralph.
06:20Ralph.
06:21Ralph.
06:22Ralph.
06:23Why the hot and cold noodles?
06:24Because I think they go good with the tuna.
06:25The tuna's got a little spice to it.
06:27So it's this cold.
06:28It's the hot and cold.
06:29It's not cold.
06:30It's the hot and cold.
06:31It's not cold.
06:32I'm cold.
06:33It's cold.
06:34It's cold.
06:35It's cold.
06:36It's cold.
06:37I'm cold.
06:38I'm cold.
06:39It's cold.
06:40It's cold.
06:41The tuna's got a little spice to it,
06:42so a little cool with the noodle,
06:43but it's got a little flavor to it.
06:45And you work professionally in the restaurant?
06:46That's true.
06:47And what position are you?
06:48The number one.
06:49You're the number one?
06:50Yeah.
06:51With that shit, back in line.
06:55All right.
06:59I knew it was my turn.
07:01I started to flutter and sweat.
07:06Jesus.
07:08As we were all lined up, I just got, like,
07:10really, really faint.
07:12It was just this overwhelming, like,
07:14oh, my God, I made turkey tacos.
07:19Whose are these?
07:21It would be mine.
07:22Can you just explain to me what it is?
07:24Tacos with turkey meat.
07:28And these four?
07:29My children.
07:30Your children.
07:32They're still alive?
07:32First impressions, it looks disastrous.
07:41But actually, it's not bad.
07:45OK.
07:46Not bad.
07:50I was thrilled that he didn't spit it out.
07:54And I was very happy.
07:58And whose is this?
07:59It's mine, Chef.
08:00And first name?
08:01Dewberry.
08:02Blueberry?
08:03Dewberry.
08:03Oh, dewberry.
08:04Yes.
08:05This is what?
08:06It's a baked spaghetti.
08:07Uh-huh.
08:10I thought, oh, my God, he's going to kill me.
08:14It's completely overcooked.
08:15Is it?
08:15That's just, like, children's food.
08:18Really bad.
08:21Bloody hell.
08:22It's mine, Chef.
08:23Chris.
08:24Executive Chef.
08:26Executive Chef.
08:27Executive Chef.
08:29Could you just explain to me what it is?
08:30Salmon roast on a plank of cedar.
08:34I think you're a plank.
08:36Well, I don't really know what that means, Chef.
08:38Plank means an idiot.
08:42Why is it raw on the bottom?
08:44Well, it's medium rare.
08:46That's how I would eat my salmon.
08:47Yeah.
08:49You need to clean your glasses.
08:50It's raw.
08:52I don't agree, Chef.
08:53Let me tell you something and listen to me.
08:56You've got a lot to learn.
08:57So be a good plank and get back in line.
08:59Thank you, Chef.
09:00Your first name?
09:01Jeff.
09:02This is extremely important.
09:03I quit my job for this.
09:05The actual sauce is quite nice.
09:07Mushroom's a little bit salty.
09:08Steak overcooked.
09:09One out of 10.
09:10Shit.
09:11Be mine.
09:12I'm Jessica.
09:13Jessica.
09:14Those are soft-shell crabs cooked slightly Cajun style
09:17with a spicy aioli.
09:19Aioli's very hot.
09:20I don't know.
09:21I don't know.
09:22I don't know.
09:23I don't know.
09:24I don't know.
09:25I don't know.
09:26I don't know.
09:27I don't know.
09:28I don't know.
09:29It's very hot.
09:30Cut out the, you know, take off the eyes, the gills.
09:33And I like hot things.
09:36Some people might not.
09:37And I guess you're one of them.
09:38It's burning my mouth off.
09:40The spices are far too bloody hot.
09:43Back in line.
09:45Whose is this?
09:46Michael.
09:47What is that?
09:48Scallops.
09:49Have you left the?
09:50The roe, sir.
09:51The roe.
09:52Do you like that?
09:53I do.
09:54I don't, though.
09:55Personally, I don't.
09:56But I keep it on there, yes.
09:59I can't hear a word you're saying.
10:00I said yes, I like to eat it.
10:01You do, you don't.
10:02I don't like to eat it, but I keep it on when I cook it.
10:03Come here.
10:04Let me tell you something.
10:05Come here.
10:06Here we go.
10:07Let's do this together, shall we?
10:08No, all right.
10:09Can I put it in here, though?
10:10You can put it wherever you wish.
10:11Yes, sir.
10:14Talk to me.
10:15It's really not that bad, chef.
10:17Let me tell you something.
10:18Yes, sir.
10:19You've got a palate like a cow's backside.
10:21Yes, sir.
10:22That is disgusting.
10:24Get back in line.
10:26Last one.
10:27Let's hope there's something semi-decent in here.
10:30First name.
10:31Carol Ann.
10:32And this is?
10:33Chicken Parmesan.
10:35I'm dying inside.
10:37Dying.
10:38Because I'm not a chef.
10:39How long have you been cooking?
10:41I haven't really had any experience.
10:43Never?
10:44Mm-mm.
10:45You look like you've just come out of a restaurant.
10:47Presentation's quite simple.
10:48It looks appetizing.
10:50And it's not too crowded.
10:54Chicken's very moist.
10:56Actually tastes quite nice.
10:58This lady knows how to cook chicken.
11:00She's not even a chef.
11:04There's very little promise here.
11:07Very little promise.
11:08But I've said I can make anyone into a master chef.
11:11And you will not embarrass me.
11:13The one of you who excels the most...
11:15Can win your dream restaurant.
11:21Screw up.
11:22Or you screw me.
11:24Your history.
11:25The aspiring chefs are divided into two teams.
11:30On the blue team is Andrew, Mary Ellen, Jessica, Wendy, Ralph, and Michael.
11:38On the red team is Jimmy, Elsie, Dewberry, Chris, Carol Ann, and Jeff.
11:45Take a piece of advice.
11:47And be prepared.
11:50For anything.
11:53And everything.
11:57All right, everybody.
11:58Follow me.
11:59We're going to take you over to the dorms right now.
12:01Chef Ramsay wants everybody in the dining room in 30 minutes.
12:05Oh, my...
12:06God!
12:07Wow.
12:08The competitors will be living in dorms, located only steps away from the kitchens.
12:13I didn't expect it to be so near to where we'll be working.
12:17You can teach me how to do yoga.
12:18Oh, wait, I'll do yoga with you all, though.
12:21After witnessing all those dishes, I started to panic inside.
12:25I've got to actually open and run a restaurant with this bunch.
12:28How on earth that's going to happen, I'll never know.
12:32Let's go, let's go, let's go!
12:34With no time to rest since they first arrived in Hell's Kitchen,
12:38it's back to the dining room for both teams.
12:41I mentioned to you about being ready for anything and everything.
12:46And guess what?
12:48Tonight, Hell's Kitchen is open.
12:52Only hours after arriving in Hell's Kitchen and having very little time to settle in,
13:07the group has learned the restaurant is opening tonight.
13:11At the end of our service, there will be a losing team.
13:16One person from that team is going home.
13:26When you go, you'll be taking your dream with you.
13:33We're not going to eat fucking cooking standing here, are we?
13:36Let's get in the kitchen.
13:38Red team left, blue team right.
13:41Chef Ramsay sprung it on us that the restaurant was actually going to open.
13:45tonight, I literally just wanted to throw up.
13:49Hell's Kitchen is like no other restaurant in the world.
13:52It's been built with two state-of-the-art kitchens,
13:55one for the blue team and one for the red team.
13:59The dining room is divided equally, with the blue team serving the blue tables
14:05and the red team serving the red tables.
14:07It's a fairly straightforward recipe.
14:09Each team is assigned a sous chef to guide and consult their teams,
14:13but not to cook for them.
14:15It's a crash culinary course.
14:17Good position in your fingers, very good.
14:19We had to learn five starters.
14:21And roast off the bones.
14:22Five entrees.
14:23Get your cutting boards out.
14:24Five desserts in a couple hours.
14:27This is a problem.
14:31A convection oven is an oven that has a fan.
14:34Most of these people have little or no experience.
14:36I would rather be on a team of dishwashers.
14:37At least they know how a kitchen works.
14:41I really need a little explanation on the greens.
14:45I would have never imagined myself here.
14:48Winning a restaurant would change my life.
14:49I want it more than a lot of them in there.
14:52The alert, yeah?
14:54As the teams prep in the kitchen, the restaurant's 35 person staff, waiters, hosts, and valets,
15:01ready Hell's Kitchen for its grand opening in just 15 minutes.
15:06Tonight's a big night.
15:08And you've got to remember one crucial thing.
15:10Running a successful restaurant is not just about good food.
15:14You need bloody good service to complement the food,
15:17and you need bloody good food to complement the service.
15:20Clear?
15:21Yes, Chef.
15:26Ralph?
15:27Yes?
15:28You're a waiter.
15:30Jeff, you're a waiter.
15:35Jeff and Ralph, in the dining room now.
15:38Jean-Philippe's waiting for you.
15:40Good luck, Ralph.
15:41Quick, he's waiting for you.
15:42When I say now, it means fucking now!
15:47Blue team and red team, good luck, because you're going to need it.
15:51Let's go.
15:52Thank you, Chef.
15:53Thank you, Chef.
15:54Thank you, Chef.
15:55Thank you, sir.
15:56I can't believe that I got called to be on the front of the house.
15:58I think if I was in the kitchen, I'd certainly be able to help a little bit more than I can certainly from the dining room.
16:03Where the heck are my tables?
16:05I'm trying to figure out this dining room.
16:06I was a little bit relieved that he was putting me into the dining room.
16:09I'm very good with people.
16:10I deal with people for a living.
16:11You're just about up to temperature.
16:13All right, guys, five minutes till we open.
16:15Yeah, there we go.
16:16Ooh, that's good.
16:17Agency, got it.
16:18Let's go.
16:19My ambition is to extract the best out of them.
16:21Push them to the limit.
16:22When I say five minutes on the hot plate, it means five minutes on the hot plate.
16:25So I just want to see.
16:26No panic.
16:27Oh, OK.
16:28No wimps.
16:29We're ready.
16:30No tears.
16:31No blood.
16:32Just pure concentration.
16:33OK, guys, the door's open.
16:34Ralph and Jeff already have their first tables.
16:41Good evening, ladies.
16:42How are you tonight?
16:43We're ready to order this evening.
16:44Caesar salad.
16:45Caesar?
16:46I'll try the spaghetti and Maine lobster.
16:47You're a good name.
16:48Thank you very much.
16:49Thanks.
16:50We're not.
16:51We're not.
16:52The big moment has arrived.
16:53Wendy, come here.
16:54Chef Ramsay is about to see.
16:55What his aspiring chefs are made of.
16:56Have a ticket please, yes?
16:57Absolutely.
16:58Now disappear.
16:59Yes, chef.
17:00Blue kitchen.
17:01On order four covers table 22.
17:02One risotto, two spaghetti, one soup, no cheese.
17:03Yes, chef.
17:04That was pathetic.
17:05That was absolutely pathetic.
17:06A call out of the first ticket.
17:07The big excitement.
17:08The big moment has arrived.
17:09Wendy, come here.
17:10Chef Ramsay is about to see what his aspiring chefs are made of.
17:15Have a ticket please, yes?
17:16Absolutely.
17:17Now disappear.
17:18Yes, chef.
17:19Blue kitchen.
17:20On order four covers table 22.
17:22One risotto, two spaghetti, one soup, no cheese.
17:25Yes, chef.
17:26That was pathetic.
17:29That was absolutely pathetic.
17:31And you stand there like five wimps.
17:36Five bloody wimps.
17:39I'll start again.
17:41Four covers table 22.
17:42One risotto, two spaghetti, one soup, no cheese.
17:46Yes, chef.
17:48Right away.
17:50Am I handing these to the chef or am I just dropping them?
17:52No, you need to say chef order and you take it on top.
17:55No, you need to give it by hand.
17:57Give me the fucking ticket.
17:59With orders piling in for both teams, in the red kitchen,
18:04it's time for Elsie, who's used to cooking at home for her six kids,
18:07to present her first dish for Chef Ramsay's approval.
18:10I prepared the first risotto.
18:11I just hope I can make him proud.
18:12Can I, um, what is that?
18:14Hello.
18:15What is that?
18:16Elsie, what the fuck is that?
18:18It was just like, oh my god.
18:19I'm going to take it.
18:20Just hold on, hold on.
18:21No, come on.
18:22What is that?
18:23Okay, Elsie, this is crap.
18:24This is crap.
18:25What is that?
18:26Come on, fucking hell.
18:27Calm down.
18:28You're fine.
18:29Come on.
18:30Start it again, yes?
18:31When I saw him toss the dish in the garbage, I was terrified.
18:33We've got to come together.
18:34An hour into service, and neither the blue tables nor the red tables have been served.
18:42And one of Ralph's blue tables is starting to get restless.
18:45Nothing.
18:46I was terrified.
18:50We've got to come together.
18:53An hour into service, and neither the blue tables
18:56nor the red tables have been served.
18:59And one of Ralph's blue tables is starting to get restless.
19:02I think the other tables might be
19:04getting served quicker than I was.
19:06Believe me, there is nobody going before you as far.
19:08As soon as yours is mathematical, I'm
19:12going to go talk to the chef and get an exact, accurate time
19:14out of his mouth.
19:15With the blue team's customers already on edge,
19:18the pressure in the blue kitchen is mounting,
19:21and Michael has a problem.
19:22So, yeah, I have no lobster pasta.
19:25I called out, like, four or five times.
19:27Tell him again, Michael.
19:29Blue kitchen, one risotto, two spaghetti.
19:31Chef.
19:32How long, please, Michael?
19:33No lobster pasta.
19:34Have we got live lobsters?
19:35We didn't have this morning.
19:37I don't know what we got.
19:38Just answer me yesterday. Yes, Chef, we do.
19:39There you go, straight for the fucking points.
19:40I'll move on to the next question.
19:41Have we got spaghetti?
19:42Yes, Chef.
19:43So why do we have to take it off?
19:44We don't, Chef.
19:45That's a sign of a lazy restaurant.
19:46Yes, it is.
19:47And you want to take off one of your dishes?
19:48Yes, Chef.
19:49No chance.
19:50Get the fucking lobster scooped.
19:51Right away, please.
19:52What do you mean?
19:53You, Chef.
19:54I've always extracted the best out of individuals,
19:56because I've pushed them to the absolute max.
19:58That's how you get perfection.
20:01Yes, Chef.
20:02Yes, Chef.
20:03Oh, come on.
20:04Ralph, give us some food.
20:05If you want to go talk to the chef,
20:06you know where the window is.
20:07You can go, you know, go speak with them.
20:09They were hungry.
20:10They were getting a little cranky.
20:11And there's nothing too much I could do at that point.
20:13I'll go with you, speak with the chef.
20:15They said they want to go talk to the chef.
20:16I said go knock yourself out.
20:17It's right there.
20:18Can you get his attention, please?
20:19Two salmon well done.
20:20Can you just shut the fuck up for 30 seconds?
20:23Two salmon well done.
20:24One lamb, one wellington.
20:25Yes?
20:26Can we just get some olive topping off?
20:27Let's go.
20:28Just ignore these bimbos.
20:31Hey, Scott.
20:32Yes, Chef.
20:33Two salmon well done, yes?
20:34No.
20:35Nobody will listen to us.
20:40Worrying where fucking food is.
20:42Do you get it?
20:43Service, the standards, are far more important
20:45than some fucking bimbo.
20:46Why would anyone say shut the fuck up?
20:49And they told the people back there to ignore us.
20:51That's so impolite.
20:56One hour and 20 minutes after opening,
20:58and some of the red tables have finally
21:00received their starters.
21:02Now the red kitchen's first entrees are about to go out.
21:05All that's left is a piece of salmon
21:07for the most experienced chef on the red team.
21:11Chris?
21:12Yes, Chef?
21:13Come here.
21:15You're an executive chef, right?
21:16Yes, Chef.
21:17Yeah?
21:17What do you think of that?
21:18It's a little fucked up, Chef.
21:19There you go.
21:20There you go.
21:21Chris?
21:22Sorry.
21:23I told you fucking earlier.
21:24Hello.
21:25You knew it was fucked up.
21:26Yeah?
21:27And an executive chef doesn't serve shit like that, do they?
21:30No, no, you apologize.
21:31Don't do it again, OK?
21:32OK.
21:33Hi, Chef?
21:34I haven't gotten where I am today
21:35without, you know, having skills.
21:37I think Gordon recognizing my talent
21:39is going to come with time.
21:40Send the whole fucking table back, yeah?
21:42The executive chef has just sent me
21:44an overcooked piece of shit.
21:47Chris has a huge chip on his shoulder.
21:48He's an executive chef, which basically means
21:51you sit on your ass all day long.
21:53And clearly, he's been doing that for the last 10 years.
21:55All right.
21:56Start the whole thing again.
21:57There you go.
21:58Wellington.
21:59Start another Wellington.
22:00Chris's fish was overcooked.
22:02And in Chef Ramsay's kitchen, if one dish in an order
22:05needs to be recooked, the entire table needs to be redone.
22:10Right away, right away.
22:11He's a freaking maniac.
22:12When he threw the plate of food back into Chris's chest,
22:14I was like, wow, that's insane.
22:16I'm not about to take shit from Gordon.
22:18I'm not a piece of garbage.
22:19Jimmy.
22:20Jimmy, come here.
22:24What have you done to that?
22:26What?
22:27Does that look good to you?
22:28Yeah.
22:30So if it doesn't look good to you,
22:32why are you serving it to me?
22:34That looks like a dog's dinner.
22:35Yeah.
22:36And you want me to serve that in there?
22:39No.
22:40Then you want to walk away winning a restaurant?
22:41No.
22:42Fuck yourself.
22:43Get in the bin.
22:45Get that shit out of there.
22:48How can you do that?
22:49What do we talk about standards?
22:50What do we say about if it's not right?
22:53So you want that to go out?
22:54No, Chef.
22:55Is that your best shot?
22:56No, Chef.
22:56And what are you going to think of me tomorrow morning
22:59if you watch me serve that?
23:01You're going to think I'm the biggest arsehole in America.
23:05Aren't you?
23:06Yes, Chef.
23:07And you expect me to serve that?
23:09Yeah, for as long as I'm alive, big boy,
23:10I'm never going to serve that shit.
23:12My reputation's on the line.
23:14And I didn't come to America to look second best.
23:17Start it again.
23:31It's halfway through the first dinner service,
23:33and Hell's Kitchen is running much worse
23:35than Chef Ramsay had ever imagined.
23:38While appetizers have gone out of both kitchens,
23:40neither team has managed to serve an entree.
23:43Chef Ramsay is losing his patience.
23:45How does this look, Chef Ramsay?
23:46What do you mean, how does this look?
23:47Andrew, get out of the habit.
23:49Come here, you.
23:52I'm not going to run to you.
23:53I'm trying to run the hot plate here saying,
23:54would you be so kind to come and talk to me?
23:57Is that clear?
23:59I firmly believe that Chef Ramsay just doesn't like me.
24:01Is this acceptable, sir?
24:02Listen to me.
24:03Did you hear my fucking question?
24:04Yes.
24:05Answer it, OK?
24:06Yes, it's good.
24:07Good.
24:08Now what are you saying?
24:09I'm asking you if this looks acceptable.
24:11Right, get it on the hot plate.
24:12You want to pick on me?
24:14Pick on me.
24:14I don't give a shit.
24:15And you think every time you want to ask me a question,
24:18fat fuck, that I'm going to go down there and run to you
24:21when I'm trying to run a kitchen.
24:23You fucking come to me.
24:24Is that clear?
24:25Yes, it is, Chef.
24:25Now what was the question?
24:27Is this acceptable to you?
24:28I'll let you know.
24:29Now fuck off.
24:32Andrew, he likes to learn the hard way.
24:33Kitchens are run on emotions.
24:35I may get upset, but the most important thing is,
24:38it's not personal.
24:40In the blue kitchen, Andrew has clearly
24:42disappointed Chef Ramsay.
24:44Meanwhile, in the red kitchen,
24:46Elsie is trying to recover from her disastrous risotto.
24:49What the fuck is that?
24:51Start it again.
24:52It's time to see if this risotto will
24:54pass the chef's standards.
24:56Elsie.
24:58Risotto looks delicious.
25:01Let's go.
25:03I'm very determined, Chef Ramsay.
25:05He notices.
25:06He notices these things.
25:13Jimmy's been having trouble all night.
25:16That looks like a dog's dinner.
25:18Fuck yourself.
25:19Get it in the bin.
25:21With the red team just one dish away from sending out
25:23their first entrees, Jimmy has an opportunity
25:26to redeem himself with Chef Ramsay.
25:28Now here we go.
25:29Jimmy, do I need to fax you or send you an email?
25:31I need some food out of here.
25:32Right now, yeah?
25:33Here we go.
25:34Oh, fuck.
25:36I had to go get a lamb, and instead of grabbing tongs,
25:40I just grabbed the sizzle plate with my rag,
25:42and all the grease came down on top of my left hand.
25:46You all right?
25:46Are you OK?
25:47You're all right?
25:48You all right?
25:49Yeah.
25:50For as long as Jimmy weighs 250 pounds,
25:51he's never going to make a great chef
25:53because he's too clumsy.
25:55Jimmy's getting burned.
25:56The kitchen's going a little nuts now.
25:59I looked over to Carol Ann, and she was just standing there.
26:02She's not even breaking the sweat.
26:06This ticket is now starting to be the bane of my life.
26:10Carol Ann, I want you to come out the desserts.
26:13I want you to get on the stove and help.
26:15All right.
26:16What desserts have you sent so far?
26:18What have we sent?
26:19Yeah.
26:20What have we served so far?
26:21Zero.
26:22Why haven't we served desserts?
26:23Because we haven't gotten anything.
26:24Because we haven't served any fucking main course.
26:26Get on the stove and help them out.
26:27I was doing whatever I could.
26:29I wish I were superwoman, knew everybody
26:32stations, Chef Ramsay just really made me angry.
26:36What's happened to Jimmy?
26:38He burnt his hands, Chef.
26:41A lot tougher than I ever expected it to be.
26:43I completely screwed up.
26:45I screwed the team.
26:47Jimmy, this is for the fourth time, this table.
26:50I've never seen a chef screw up so many bits of meat
26:54in one service.
26:59No, am I fucking ready for that order?
27:01I need to put this order in, Chef.
27:02I said, no, I'm not ready for the order.
27:05OK, place it in.
27:06Tried to appease every table for the long, horrible
27:09waits that they endured.
27:10Jeff, why don't we have our meal?
27:13We appreciate a little bit of your patience.
27:15I have no patience, Chef.
27:16Oh, my god.
27:19I don't have the potatoes.
27:20In the blue kitchen, they're not having much success either.
27:23Jessica, cook it again.
27:25It's been over two hours, and Ralph's table still doesn't
27:29have their entrees.
27:30And they're fed up.
27:31Mrs. Cook, I need the tuna now.
27:32Go, please.
27:3327.
27:34Right.
27:35OK.
27:36Chef.
27:37Mr. Chef.
27:38Yes, ladies?
27:39Who hurt my friend's feelings?
27:40I hurt your friend's feelings?
27:42Yes.
27:43Yeah, she's very upset, because you told her to fuck off.
27:45Oh, really?
27:46Yeah, you did.
27:47OK, can you tell her I meant it?
27:48Yeah, all right.
27:49I'll tell her.
27:49Can you both?
27:50Can you both?
27:51Jean-Philippe Souffler, can you ask for these two ladies,
27:53please?
27:54Back to plastic surgery.
27:55Ladies, please.
27:56Oh, my god.
27:57Let's go.
27:57Ladies.
27:59Let's just go.
28:00Let's go.
28:01Two Wellington, one vegetarian, one salmon.
28:04Yes?
28:04No, Chef.
28:05Better than I.
28:06Oh, come on. Come on.
28:07Chef, that chicken's gone.
28:08They left the restaurant.
28:09The table's gone?
28:10Yes.
28:11Oh, for god's sake.
28:16Two and a half hours into service, Chef Ramsay has
28:20finally approved entrees to go out of the red kitchen.
28:23And only minutes later from the blue kitchen.
28:26That one's well done, sweetheart.
28:27All right, thank you.
28:27Thank you very much.
28:28Go.
28:29But many customers are tired of waiting.
28:31We have the worst service I've ever had.
28:33And are heading for the doors.
28:34Right now, this restaurant is just sinking
28:37faster than a Titanic.
28:39Chef Ramsay is desperate to salvage the evening,
28:42and everyone is feeling his frustration.
28:44All you've done for the last hour is just stand there.
28:46Get out of the way.
28:47Like one big fucking overgrown muffin.
28:50Just standing there.
28:50Can you help them a little bit?
28:51No?
28:52I don't know what to do with the rest of your restaurant.
28:52No talking.
28:53Concentrate.
28:55You just shut up and listen and concentrate.
28:58We'll do it perfectly.
28:59It's like dealing with a bunch of fucking school children.
29:02This is unbelievable.
29:04Blue team, stop what you're doing.
29:09Stop what you're doing.
29:11Forget it.
29:14Red team.
29:15Yes, Chef.
29:16Switch it off.
29:17I'm shutting down the kitchen.
29:20I'm so pissed off, I'm not prepared to see any more shit
29:24food coming out.
29:26Shut it down.
29:32Close it down.
29:33Stop.
29:34Close the fucking restaurant.
29:36Yes, Chef.
29:37With the kitchens closed, it's up to maitre d'
29:39Jean-Philippe to deliver the news.
29:41Um, the reason why I come to see you.
29:45Make it good.
29:46Yes, well thank you very much.
29:49Um, unfortunately the kitchen is closed.
29:51No, no, no, I'm not getting my rare beef wellington.
29:55You are kidding me.
29:56No.
29:57No, you are kidding me.
29:59No.
30:00What do you mean closed?
30:02This can't be anything more than a joke.
30:04Tonight was a disaster.
30:07We had unhappy people in the dining room, food didn't get out of the kitchen.
30:10It was ugly, you know, it was ugly on both sides, blue and red.
30:12I busted my ass today and I'm proud of it and whether he acknowledges it or not, I don't
30:18give a crap.
30:19Bring it on, Ramsey.
30:26Chef Ramsey has to choose a losing team.
30:29With few successes in the kitchen, he's using customer comment cards to help him make his
30:33decision.
30:35What a disaster.
30:37Red team, over half your diners had a below average experience and they only got one dessert.
30:44But the good news is, they like that dessert.
30:49Big fucking deal.
30:52Jeff, your performance as a waiter, no one liked you.
30:58In fact, two out of three of your tables walked out early.
31:01It was just a horrific, horrific experience.
31:04And you want to win your own restaurant.
31:08Blue team, Ralph, most of your customers said the service was outstanding.
31:15Andrew, you got four desserts out.
31:19Nobody liked them.
31:21So, the losing team tonight is the red team.
31:32Blue team, you didn't win, you're just safe.
31:39Because that was a shit performance.
31:41Elsie, after an hour and a half serving your starters, you were very competent.
31:47Elsie, the risotto looks delicious.
31:52You were the least bad in your red team.
31:56Elsie?
31:57Yes?
31:58I want you to nominate two of your team for elimination.
32:05Go back into the dorm and come back out with your two nominees.
32:10I'm going to pick one of them to go.
32:12And they'll be leaving Hell's Kitchen tonight.
32:15You've got 30 minutes to move your ass.
32:20All of you back to the dorms.
32:29It's the one job that nobody wants to do.
32:32Nobody wants to fire anybody.
32:34I'm not in a good place right now.
32:36I don't plan on talking to Elsie to, you know, give me another chance.
32:40I kind of screwed everybody tonight, and I let my team down.
32:43I dropped the ball several times.
32:46Fuck yourself.
32:47Get it in the bin.
32:48Oh, fuck.
32:50I think I probably will be leaving tonight.
32:53You kicked ass though.
32:54You feel good?
32:56But you really did kick ass.
32:59You really did kick ass.
33:00Yeah.
33:01Yeah.
33:02Where are you going?
33:03I just got to lay down for a second.
33:04Where are you going?
33:05I'm going to go lay down with Elsie.
33:06Shit, I'm not stupid.
33:07So what are you going to do?
33:08You're not happy here, are you?
33:09I didn't think I was happy here, but then the prospect of actually leaving was not a happy
33:28one, honestly.
33:29You know, and what happens tonight is going to happen.
33:32If I get picked and Chef decides it's time for me to go, well, you know what?
33:35Enough.
33:36You're not going anywhere.
33:38After talking to Elsie, I know that everything's going to be okay.
33:42I know I'm the first one off.
33:44You think?
33:45Absolutely.
33:46None of the tables liked me.
33:47It was just utterly awful.
33:49Chef Ramsay, he didn't have not one good thing to say about me.
33:52So I feel I'm in jeopardy of being voted off 100%.
33:56Like all businesses, you've got to make decisions and, you know, they're going to hurt sometimes.
34:05But hey, I'm not here to make friends.
34:07With the Blue team looking on, the Red team enters the dining room knowing that one of them will be going home soon.
34:20will be going home soon.
34:24Elsie, you have your two names.
34:27Yes, I do.
34:28Tell me your first nominee for elimination and why.
34:35My first nominee is Carol Ann.
34:40Carol Ann and I are the least knowledgeable
34:43in the kitchen of this kind of setting.
34:46And my thought is that if we're going to be one man less,
34:49maybe just one of us being unfamiliar with things
34:52is best served.
34:57And second nominee for elimination and why.
35:03Second nominee is Dewberry.
35:09You know, if I get picked and Chef decides
35:11it's time for me to go, well, you know what?
35:13Enough. You're not going anywhere.
35:14I thought Dewberry showed a lack of energy and interest
35:19in what was going on today.
35:20And I think that lack of energy could probably
35:23hurt the team in the long run.
35:28OK.
35:30Jimmy and Jeff, boy oh boy,
35:35you dodged those bullets well tonight.
35:36You know that?
35:37Yes, Chef.
35:38Yes, Chef.
35:39Big time.
35:45Add a respect for Elsie,
35:47Carol Ann, Dewberry,
35:49you two step forward, please.
35:56Carol Ann,
35:57tell me why you think you should stay.
36:00I don't think you should underestimate
36:01somebody who doesn't have any experience.
36:04They may surprise you.
36:05Do you agree?
36:14Give it to me.
36:16I do feel that I have more of a base knowledge
36:18and that certainly does give me an advantage
36:21and that is probably the greatest thing
36:24that I had to offer.
36:26Do you have a great base knowledge?
36:29Where?
36:30Just in general things.
36:32Really?
36:33That's a hard decision.
36:38Carol Ann,
36:40I want you to come out,
36:40I want you to get on the stove
36:41and help.
36:43All right.
36:45All you've done for the last hour
36:47is just stand there.
36:48Get out of the way
36:48like one big fucking overgrown muffin.
36:54So my decision is...
36:58Carol Ann.
36:58I told you,
37:02never, ever turn your back on the team.
37:06And tonight you did just that.
37:09Didn't show any interest in the team
37:11until I told you.
37:13This whole competition
37:14is about teams.
37:17Give me your jacket.
37:19Now,
37:21Hell's Kitchen no longer needs you.
37:22Wake up.
37:45Yes, sir.
37:46I am very angry
37:52because when you're presented
37:54with an opportunity
37:55to do something great
37:56and then you see that disappear,
37:59it's very disappointing.
38:03That's enough for tonight.
38:04I've just never been through anything
38:12this stressful in my life,
38:14but I'm here to win.
38:16I was so shocked
38:17to be put up on the chopping block.
38:19If the next time it were me picked,
38:20I would certainly have to consider
38:21that it would be payback time.
38:25This is the opportunity of a lifetime
38:26and I will sacrifice anybody
38:28on my team for it.
38:30It's Hell's Kitchen.
38:31It's probably going to get a lot harder
38:32before it gets easier.
38:33That's for damn sure.
38:34Some can handle it.
38:35Some can't.
38:36I'm not interested
38:37in the ones that can't.