Original subtitles

Previously on Hell's Kitchen...

Welcome to Hell's Kitchen.

18 eager chefs arrived

at the flagship restaurant at Caesars Palace Las Vegas.

Oh, my God!

Holy [...]!

In the flesh, Chef Gordon Ramsay!

I brought you here to inspire you all

because this year's winner will become the head chef

at a Hell's Kitchen restaurant

just like this in Lake Tahoe.

I am so excited!

I'll see you guys in Los Angeles.

I'm like pinching myself over and over and over again.

Here we go!

While the chefs thought

they were leaving Las Vegas...

Oh my God!

This is definitely nowhere near an airport.

Chef Ramsay reveald surprise number one.

For the first time, Hell's Kitchen

will take place in Las Vegas!

Hell's Kitchen. Vegas‐style.

Everything in Vegas is a gamble.

And then came surprise number two,

a spin on the signature dish challenge.

Oh, my.

Anybody need any help? I'm good, I'm done.

The chefs had to go all in with new ingredients.

Elementary school chef...

‐Kenneth, you cook for kids? ‐Yes, sir.

You had 20 minutes to go and you started plating this dish.

Learned a lesson of his own.

‐For me, that's a one. ‐[...].

While the youngest chef in the competition,

Eliott, with his rice crusted salmon...

You know, you've taken the skin off.

You know, that skin is delicious when it's crispy.

Also needed a few tips.

I'm gonna give you a two out of five.

Yes, Chef.

Nikki, Amber, and Kori

all earning...

Four.

‐Four. Great job. ‐Thank you, Chef.

That's a strong four.

For the Red Team,

it was Irish executive chef Declan.

In the kitchen, what do they call you?

‐Big D. ‐Ladies, say hello to Big D.

And his...

Pan seared New York strip.

It's cooked beautifully.

Receiving a perfect.

Five out of five. Good job.

That kept the Blue Team within reach.

I got a five on the first competition

in Hell's Kitchen with Gordon Ramsay!

It all came down to executive chef Marc's dis.

A four means a tie. A five is a win.

Five, Marc. Congratulations.

Yeah, baby!

The Blue Team won

the first team challenge.

‐I got you. I'm your guy! ‐Great job.

The following morning...

Hell's Kitchen, this is Cody.

Everybody, meet me outside quickly please.

All right, Chef.

Right. Good morning.

Good morning, Chef.

Time for a special delivery!

And now the continuation

of Hell's Kitchen.

Breaker, breaker. We've got a chopper inbound.

We got a care package coming in.

Something is about to go down.

They're gonna drop it! Oh, my God!

What the [...]?

Well, wait a minute. That's a crate.

What are they doing with a... holy [...]!

They kicked it out of the helicopter.

Oh!

‐Boom! ‐Bang!

Shrimp crate, ice [...] everywhere.

Wow, what a delivery!

I'm heaven.

Shrimp fell from the sky like

Thank you, shrimp gods.

Thank you so much. I love you, I love you, I love you.

Las Vegas is the shrimp capital

serving 60,000 pounds of shrimp daily.

So for your next challenge you're gonna be working with...

Shrimp!

‐Chicken!

Of course it's shrimp!

In this next individual challenge,

each of you will create a stunning fine‐dining dish

using the most amazing shrimp.

Tiger shrimp, Mexican shrimp, white shrimp.

You name it. We've got it.

Today's winning shrimp dish

will go on tonight's opening menu.

‐Wow. ‐Yes.

‐Okay, okay. ‐Wow.

To have my dish featured in anything associated

to Chef Ramsay would be phenomenal.

And I really want to win this.

But there's more.

Today's winner of this challenge

will receive something very, very valuable.

The punishment pass.

‐[...] ‐Marino.

Uh, Marino, where is the punishment pass?

I see a block of ice there, but where is the pass?

‐It's inside. ‐Inside.

Marino, I know I said preserve the pass,

but I didn't say freeze the [...] thing.

What does it look like?

Right here.

Wow. So there we are.

The amazing punishment pass. That what it looks like.

‐Thank you, Marino. ‐Thank you.

Thank you. Good‐bye.

Right, the winner of today's challenge

will receive a punishment pass,

which will get them out of any punishment

should their team lose.

But it could only be used once, so use it wisely.

If I was in your shoes right now,

trust me, I'll be desperate to get my hands on this pass.

Man, there's so much power

that I could have with that card.

I really want it.

It's a no‐brainer!

What an ace to have up your sleeve.

I've given out the punishment pass before,

but this I'm gonna make it even more powerful.

In addition, you'll also be able to select one person

from that winning team

to take your place in the punishment.

Come on!

If that's not the most evil thing ever.

There is a lot on the line with this challenge.

You've all got 30 minutes.

Your time starts now!

Let's go!

‐Let's go! ‐Let's get this done!

‐Let's get this, girls. ‐Let's go!

I am a big‐time seafood lover.

I go saltwater fishing in New Jersey all the time.

So I'm feeling damn good about this challenge.

There's no way I can lose it.

Let's go. Let's go.

Let's go. Let's go.

Chef, do we have grits here?

Uh, check the dry pantry.

Because I'm a Southern girl at heart,

I'm thinking about going straight to my roots.

Shrimp and grits is something that's near and dear to me.

So if there's no grits? Heard.

Houston we may have a problem.

I was looking for grits but pull and take this.

Gentlemen, less than 20 minutes.

Let's go.

‐Yes, Chef! ‐Yes, Chef!

Guys, we need this water running or no?

Yeah, I need it, Chef. I'm cleaning prawns.

Going into this challenge, I'm fairly confident.

I've worked with seafood a lot

coming from the island of Ireland,

and my dish is gonna be banging!

Gentlemen, we got this again.

What do you got, Nik?

I am working on a sushi rice on the bottom,

toasted sesame seeds.

Asian themed, so a little bit of Thai chili

‐and some soy. ‐Yeah?

That's ambitious.

‐I'm ambitious. ‐Yeah?

Good to see. Good to see.

I know that it has a really high chance

of not playing out well for me,

but I would rather go big

or go home and be as ambitious as I possibly can.

Ladies, we're halfway.

15 minutes to go.

All right, I've got 15 minutes to make this happen.

Kenneth, what do we got going, buddy?

I got my vegetables cooking now with some bacon.

Yo, today I need to turn this around.

Yo, I got a one yesterday. A freaking one.

And I'm getting this down to get it cooked,

and get the flavor to start coming out.

I'm here to knock this out of the park.

I'm here to show Chef Ramsay

that I can cook my ass off.

I didn't learn from a cookbook.

I didn't go to culinary school.

I learned from my great‐grandmother.

Three minutes!

Just over. Let's go.

Oh, God. That's [...] gross.

[...].

I'm definitely feeling really frantic.

My components aren't coming together

the way that I really want them to.

So I'm trying to stay calm, but I'm feeling

a little bit frazzled right now.

Come on, come on, come on, come on.

Hopefully that will suffice.

Just under 30 seconds to go, guys!

Come on! Let's go!

30 seconds.

[...] my life!

Lemon? Anyone got a half lemon?

Lemons in the back! It's in the back on the pantry!

Ten seconds.

Nine, eight...

Get in there, get in there, get in there.

‐Seven, six... ‐Come on, hustle!

‐Let's go. ‐Five, four...

‐Let's go, let's go. ‐Three...

‐Let's go, guys. ‐Two, one.

And serve!

‐Whoo! ‐Let's go.

Well done. Looking good.

Listen carefully.

I'm not tasting all of these dishes.

I'm gonna rely on two exceptional palates,

Christina and Jason.

Christina, you taste all of the dishes from the Red Team.

‐Yes, Chef. ‐Jason, you taste

all the dishes from the Blue Team.

Yes, Chef.

I'll be back in a moment. I'll be up in my office, okay?

‐Yes, Chef. ‐Thank you, Chef.

All right, Declan, what do we have?

In the preliminary taste tes,

Chef Ramsay is looking for his sous chefs

to determine the best dishes on each of their teams.

Chef Jason, I can't tell

what he's taking from my dish.

Huh.

Thank you. Back in line.

But I'm very happy with the way that my dish turned out.

Is there any seasoning in here?

Yes, Chef.

Salt, pepper, a little bit of rice vinegar, Chef.

It's the tiger shrimp

and the cherry tomatoes and Fresno chilies.

The sauce is a garlic beurre blanc.

‐What do you got? ‐Linguine with a pancetta

and a spicy tomato broth.

ne shrimp? One shrimp.

We are in Vegas,

and Chef Christina has got one of the best poker faces

I have seen.

‐Thank you, Chef. ‐Yup, you got it.

And you walk away going,

"What the [...]?" Like tell me something.

Give me a nod. Give me a "eh."

Give me a "mm." Something.

Thank you.

After tasting each of their team's dishes,

Chefs Christina and Jason are ready to make

their recommendations to Chef Ramsay.

I want to spend my time

with the chefs that have the potential

to become the next head chef

at Hell's Kitchen Lake Tahoe.

And so I'm doing something I've never done before...

I'm trimming the fat early.

[...]!

So Christina and Jason,

I want to taste the worst two

performing dishes from the Blue Team,

and the worst two performing

‐dishes from the Red Team. ‐[...].

I'm not carrying dead weight.

The chef that has cooked

the dish that I like least

will be leaving Hell's Kitchen.

With Chef Ramsay raising the stakes

on the punishment pass challenge...

The chef that has cooked the dish that I like least

will be leaving Hell's Kitchen now.

It is no longer a fight for victory.

It is also a fight for survival.

Jason, who was responsible for your worst two dishes?

Eliott, Chef.

Oh, [...]!

And the second?

Yo, I don't want him

to call Kenneth.

I'm like praying.

Don't call my name, Chef!

Don't call my name!

Don't call my name! Please don't call me!

Kenneth, Chef.

Okay, Christina,

the weakest two dishes on the Red Team.

First one is who?

Uh, this is tough.

The first one is gonna be Nicole, Chef.

‐And the second? ‐Jordan.

‐Jordan? ‐Mm‐hmm.

Wasn't expecting that.

You ever been hit by a Mack truck?

'Cause I feel like I just got blindsided by one.

Nikki, Jordan,

Eliott, Kenneth.

Make your way to the front of the pass now.

Oh, my.

‐I didn't see that coming. ‐I didn't see that coming.

I'm gonna taste all four dishes.

From there, I'll decide

which one of you is going home.

Nikki, you're up first.

Oh, man.

Describe the dish, please.

This is jasmine sushi rice,

and char‐grilled tiger shrimp,

and a little bit of... I know.

‐And a little bit of... ‐I'm not laughing.

Why am I holding it up there like that?

Because it's not cleaned.

Rule number one, when prepping shrimp,

what's the one thing we do?

Clean the shrimp.

That's the first thing you do!

Like who wanna eat [...]? I don't. Do you?

Yo, that's like leaving a baby

walking around with a [...] diaper

on all day and don't even care.

I asked for a dish to go on a menu.

I wouldn't put that anywhere near a café.

Now take that dish back. Step back in line.

Following Nikki's dirty dish,

Eliott steps up to the plate with his...

Sautéed white shrimp with a spring vegetable succotash.

And that's it? Just assorted vegetables?

The time really caught up to me, Chef.

It's just clumpy, greasy pot of vegetables

with sautéed shrimp.

Is it worse than Nikki's?

Eliott, it is worse.

Go back in line. Nikki, back in the kitchen.

‐You're safe.

I cracked under the pressure. I cracked hard.

But I know how to cook.

I just have to be able to recover from this and move on.

Jordan comes forward with her...

Sautéed tiger shrimp with a garlic beurre blanc.

The presentation looks bleak.

‐Can you see that shrimp there? ‐Yes, sir.

What does that need?

Um, it needs to be cooked some more.

Opening night menu,

and now you present me a shrimp

that's not even cooked in the middle.

I've cooked steaks that are bigger than

my damn head perfectly,

and I can't cook [...] shrimp.

Like that is some [...].

Is it worse than Eliott's?

Jordan, say thank you to Eliott

'cause you've just dodged a bullet.

Take that [...] back in the kitchen.

Thank you, Chef.

Well, the one thing I can confirm

is that the Red Team is staying intact.

Uh, Blue Team, is it Kenneth or Eliott?

I'm nervous as hell.

I'm shaking. I'm trembling.

Come on, shrimp gods, help me out here!

Kenneth, describe the dish.

I did a penne pasta, Chef, with sautéed peppers,

bacon, garlic, and mushrooms.

What the [...] is that? What is that?

I have no clue, Chef. It look like a potato.

A potato?

And I didn't even use potatoes.

What the [...]?

Blue Team, we have a potato

that has dropped in Kenneth's dish.

[...]!

Who's got potato in their [...] dish?

‐No one. ‐None of us.

Oh, my God! Potatogate!

You don't know how that got in there?

Chef, I didn't touch potatoes.

Potatoes wasn't even a part of my dish.

Taste that.

It's a block of parmesan, you [...] donut!

Did you put the parmesan in there?

Yes, Chef, but I grated the parmesan cheese.

Grated?

It's a block of parmesan in there!

We're trying not to laugh,

but, Kenneth, come on, man.

Like it's a piece of parmesan.

You know, you can't fix stupid.

Do you wanna swallow that or do you want to spit it out?

Spit it out.

Yo, I know the difference between a potato

and parmesan cheese,

but it looked just like a potato.

It's a mess.

Take this back. Step in line next to Eliott.

Kenneth, Eliott, two appalling dishes.

The person leaving Hell's Kitchen is...

Kenneth.

It is time to leave Hell's Kitchen.

Give me your jacket.

Eliott, back in the kitchen and wake up.

Yes, Chef.

‐Thank you. ‐That's heavy.

That's [...].

Coming to Hell's Kitchen,

I had a lot to prove.

I thought I was gonna make it

further into the competition then what I did,

but it's a learning experience.

At the end of the day, I feel that my great‐grandmother

is smiling down.

I really did her proud.

I made it this far.

Really don't have anything else to say.

I'm in desperate need of a pallet cleanser.

Christina and Jason,

we do have three outstanding dishes, right?

We absolutely do.

Excellent. Exceptional.

Who are they, please?

My top three dishes, Chef,

are going to be Amber,

Lauren, Syann, Chef.

‐Jason? ‐Josh, Chef.

Uh, Chef, Declan. Cody, Chef.

Boom!

Damn, Chef Jason actually chose me!

I thought he hated me.

Amber, let's go, please. Present your dish.

So I have for you

a citrus butter poached tiger shrimp

with a celery root purée.

Listen... wow. The flavor there is beautiful.

The purée is super smooth.

The shrimp, cooked beautifully. It shows great flair.

‐Thank you, Chef. ‐A lovely combination.

For now, step back in line, please. Thank you.

Yes, thank God.

It really means a lot this early on

in the competition to have Chef saying

that my dish is really a standout dish.

Cody, let's go.

Up next, executive sous chef Cody

follows Amber's successful dish with...

On the left side, you have the spot prawn

in a tartare.

On the right side, you have

an escabeche of the blue prawn.

My dish looks [...] banging.

The dish actually feels like

you spent 60 minutes cooking it, not 30.

Is it better than Amber's?

It is better than Amber's. Congratulations.

‐Thank you. ‐Good job.

Amber, back in the kitchen, please.

Thank you.

With Cody currently

holding the top spot,

Chef Christina's second choice, Lauren,

is betting on her...

Chimichurri grilled prawn

with a chorizo cream sauce around the edge.

To put her on top...

I mean, visually it looks beautiful.

I love the colors. They really pop.

I mean, that screams Las Vegas.

Wow. Is it better than Cody's?

Lauren...

it is better than Cody's.

‐Congratulations. Good job. ‐Thank you, Chef.

‐Thank you. ‐Back in line.

Lauren is now

the one to beat as Chef Jason's

second choice, Declan, hopes his...

Pan seared blue spawn shrimp

with a coconut and pineapple salsa.

Impresses Chef Ramsay.

Already I could tell that purée is silky.

Really good.

It's a very good dish...

But Lauren's is still the best.

Taking out two boys,

oh, man, it feels great.

Bye‐bye, boys.

Syann, let's go, please.

With two members of the Blue Team

unable to top Lauren,

Syann hopes her take on...

-Shrimp and grits. ‐You used polenta,

‐right? ‐Yes, Chef.

Will finally

unseat her.

It's slightly opaque

in the center. Grilled beautifully.

This has Southern charm, little lady.

God almighty, this is a tough one.

Ask Lauren to go back into the kitchen, please.

Great job.

Damn, I really thought I was gonna win, [...].

Yes!

Hey! Hey!

Now it's between me and Josh.

Describe the dish, please.

Um, you have sautéed tiger prawns

with an asparagus fennel salad,

toasted almonds, orange segments.

A little bit of, um, fennel fronds in there as well.

I'm feeling pretty confident about this challenge.

I mean, I'm an executive chef.

So I think I'm one of the strongest competitors here.

So, I mean, you got the balance right with the citrus.

God, this is really hard.

It's a really good dish.

Step back in line for a moment.

The dish that's going to be on the menu tonight,

and the winner of that incredible punishment pass...

Congratulations...

In the first all important

individual challenge,

Chef Ramsay is trying to decide...

The dish that's going to be on the menu tonight,

and the winner of that incredible punishment pass...

Between executive chef Josh's

tiger prawns and asparagus salad

and line cook Syann's shrimp and polenta.

Congratulations...

Sy! Well done.

Yeah, girl.

I thought I had this challenge.

Damn it, I was so close!

So close to that punishment pass.

‐Well done. ‐Good job.

One more thing for you.

Here's your punishment pass.

Thank you.

Sy gets a Get Out Of Jail Free card!

‐Head back to the dorms. ‐Never underestimate me.

The South always wins. Period.

You can all drop your books, wherever you are,

and find your knife bags at the pass.

I'm obsessed with knives.

I've got knives everywhere.

I'm like so pumped to get these Zwilling J. A. Henckels knives.

It's the nicest knife set.

With their new knives in tow...

Everybody finish

with their Christmas presents out? Good.

Both teams are now sharpening up

on the entire Hell's Kitchen menu

before tonight's first dinner service.

I'm gonna start with the beef tartare.

We'll end up getting partial tenderloin.

It's like Goldilocks.

Not too big, not too small.

I am super pumped going into dinner service tonight,

and I'm looking at the team.

We are so focused.

You're gonna hit it with some balsamic vinaigrette.

‐Just enough to coat it? ‐Exactly, yeah.

This is the best risotto you'll ever have, okay?

We're just gonna sweat it.

We're not sautéing it.

We're not caramelizing it. We're sweating it.

Once you're all the way foamed out,

just hit it with a little bit of chicken stock.

Chef Christina and Chef Jason

are just running through the menu so super, super quick.

Lightning fast.

Two baby leeks split in half.

If it's too hot, it's going to melt the cheese.

Don't forget the lamb sauce.

And we all know that we're gonna have to

cook this menu in an hour.

So the Welli will come up with the red wine demi.

So the crispy skin is the best part of the salmon, right?

I'm coming off of two challenges

where I didn't do so well.

And, uh, I'm feeling a little overwhelmed.

If we're going too fast, keep up.

With an intense full day of training behind them...

Are we on that side or on this side?

We're here. This is us right here.

The chefs have been assigned their stations.

Let's go, guys!

And it's time

for Vegas to experience their...

First service!

Yeah, boys, we've got this.

Who's on fish? Are you on fish?

‐Who's on fish? ‐I'm on fish.

We're getting ready for dinner service.

Best case scenario,

we end up making the Blue Team our bitch.

Mary Lou, you wanna keep eyes on that reduction.

I'm gonna be honest with you. I forgot that bitch was there.

Worst case scenario,

I [...] up everything completely,

I get sent home, and then I go back to my own kitchen,

everybody calls me a loser, and I cry.

‐Marino! ‐Yes, Chef.

Open Hell's Kitchen. Let's go.

Serve it up.

Hell's Kitchen is the hottest reservation

in Las Vegas.

Cheers, guys!

With tables booked months in advance

for the most anticipated opening

in the entertainment capital of the world.

Boys and girls, we're open.

All right, let's do this, man.

Chef Ramsay is testing these two brigades

with the biggest and most complex menu

Hell's Kitchen has ever seen.

I'll have the New York strip steak...

‐I'll have the meat salad. ‐The meat salad.

I'm gonna do the crab cakes.

Chef Ramsay has invited VIPs

to dine at chef's tables in each kitchen.

Wow!

Comedian and actor, Wayne Brady,

will be dining on the blue side with his family.

‐Good evening, sir. ‐Good to see you, sir.

‐How are you? ‐Welcome. It's a pleasure.

Thank... thank you so much for having us.

And restaurateur and TV personality,

Lisa Vanderpump and her husband,

will be seated in the red kitchen.

Okay, Puffy, sit down.

They're gonna be cooking some chicken for you, I think.

Blue Team, on order. Here we go.

Out the gate strong. Four orders, table one.

One special at table side.

Two scallop, one risotto.

Yes, Chef!

Here's to the Blue... Blue Team.

Josh, you're in control of this now, yes?

‐Yes, Chef. ‐Let's go.

‐Fire scallops. ‐Fire the scallops.

‐Eight minutes risotto. ‐I need seven.

You got lobster tail work?

Lobster tail's down.

Josh.

‐Let me know, all right? ‐I got you.

While the Blue Team get started

on their appetizers...

This is the ticket

‐for Mrs. Vanderpump. ‐Yes.

Over in the red kitchen...

Chef's table, two orders,

one carbonara, one risotto.

‐Yes? ‐Yes, Chef.

Let's go, guys.

That's us. We're on.

How long for our chef's table, please?

Five minutes. Five minutes.

‐Five minutes. ‐Five out!

Gordon!

I know. I'm sorry. It's coming.

‐ Right, uh... ‐So is Christmas.

Mrs. Vanderpump is starving. Let's go.

So much stress and strain on them.

I know, and also I just kind of made it

a little bit worse by telling him, "I'm starving. Hurry up."

How long, carbonara?

Coming up right now to the pass, Chef.

‐Let's go! ‐Come on, ladies!

Pick up the momentum, please.

‐Let's go! ‐Coming in hot, hot, hot!

Carbonara?

Okay, watch it.

‐Okay, here it goes. ‐Go.

You didn't [...] taste it.

I think it needs a touch more salt.

Perfect. Go.

With Kori signing off on Amber's risotto...

Risotto in the pass?

‐Got it. Thank you. ‐Walking.

All the Red Team needs

is a perfectly cooked lobster

to go on top from Nikki.

Oh, [...] hell. [...].

Sorry, Lisa.

Hey, come here.

Oh, [...].

Breaking news, the [...] lobster's raw!

And it's for Mrs. Vanderpump.

Congratulations, it's [...] raw!

Perfect risotto completely wasted

over raw lobster.

Great.

Who cooked the lobster?

I did, Chef.

Okay, I'm feeling the stress. I need a drink.

I think an apology would be nice.

‐I'm so sorry. ‐I'm sorry.

I sincerely apologize, guys.

I'll have that re‐fired for you

as soon as humanely possible, okay?

I'm so sorry.

Miss Nikki,

you don't cry in front of anybody.

Oh!

You cry in the walk‐in,

where nobody sees you.

And then you walk out and say,

"Oh, [...], I've got pepper in my eye!"

While Nikki wipes the tears away

after her failed risotto...

Scallops coming up now.

‐One minute! ‐One minute. Heard.

Over in the blue kitchen,

the men work to push out

their first appetizers of the evening.

Scallops are ready to go. You good to go?

Coming out right now. Risotto cutting pass.

‐Coming down, Chef. ‐Very nice scallops.

‐Do you know what I mean? ‐Yeah?

‐Nice color on the scallops. ‐Yes, Chef.

We just rocked it out.

Let's go! Go on.

We've got to keep this momentum going.

If we can keep this up,

it's plain sailing all the way to the finish line.

Service, please. Let's go.

As the Blue Team pushes out appetizers

at a rapid pace...

‐Polenta and shrimp. ‐Thank you.

No problem!

Over in the red kitchen,

Nikki cooks for redemption

with her second attempt at risotto.

Lobster's ready. Are you guys ready?

Let's go. Ready to walk.

All right. Walking.

‐I'm so hungry. ‐Did you taste that?

I did. It's delicious, Chef.

Very nice. Let's go.

Service, please.

Thank you. No, sit down.

You've got to wait for your chicken.

Okay, well, that looks nice.

With the VIP table satisfied,

Chef Ramsay is pushing ahead

with the rest of the dining rooms.

Appetizers.

Two risotto, two scallop.

‐Heard? ‐Yes, Chef.

Yes, Chef.

How many scallops was that?

Chef Ramsay, I do not understand what you are saying.

Scallops are in, yes?

My brain can't even wrap itself around

the accent and the speed and the volume of your voice.

Scallops. How long?

Scallops. How long?

‐One minute. ‐I have on order of scallops.

Did you call? Did you give me two orders?

Fish!

‐Where's the other scallop? ‐30 seconds.

Hold on. Hey, look, young lady.

Can't you cook two scallops at the same time?

I can. I misheard, Chef.

‐I apologize. ‐You misheard?

Look at her. Look, she's going to cry!

‐What is going on? ‐I can't keep it together.

You can't keep it together?

I can't keep it together, but..

It's all right, Chef. She's good.

‐We got her, Chef. ‐All of you, come here.

[...]. Come here!

[...]. Come here!

Gordon looks like he's under pressure.

What's happened?

And why are you crying? Are you done?

It's 50 minutes into dinner service.

Are you done?

And Nikki's meltdown

on the fish station has forced

Chef Ramsay to ask her

a critical question.

You're done?

No.

‐You can't bounce back. ‐I can bounce back, Chef.

Let's get a grip a little bit, shall we?

‐Yes, Chef. ‐Get in the game.

‐Yes, Chef! ‐Quickly!

Yes, Chef!

I can't throw away

this entire competition

in the first dinner service

because I got in my own head too much.

We're going to finish dinner service tonight.

Not an option.

I need to recover from this and move on.

Behind, walking scallops.

Good. Nice color on the scallops.

With Nikki's scallops winning

over diners...

How's your scallops taste?

They're the most tender scallops I've ever had.

The Red Team earns rave reviews.

Pretty [...] amazing.

And now a wave of appetizers

is leaving the red kitchen.

‐Scallops, lobster, risotto! ‐Service, please.

While over in the blue kitchen...

Carbonara, going!

The men are quickly finishing their appetizers.

30 seconds. Keep going!

Garnish is coming up right now.

Service, please.

Here you are. Prego.

And are now moving on to entrées.

An order, Blue Team. Chef's table, entrée.

One duck, one lamb,

one New York strip, one Wellington.

‐Heard? ‐Yes, Chef.

Lambs going in.

‐Lambs going in. ‐Lamb down.

Being a father of three,

one thing that I definitely know how to do

is throw some meat on a grill.

So between myself and Peter, I think we're gonna nail this.

‐Wellington's going in! ‐Wellington, heard.

There's two things that we do as being fathers...

we tell bad jokes and we grill meat.

Yo, this is done.

Chef table. Where's the lamb?

‐Right here, Chef! ‐Walking, Chef.

Coming down!

Lamb and duck coming down, Chef.

Hey, all of you.

Just touch that duck.

I mean, just feel how firm it is on the outside.

It is overcooked, Chef.

‐Overcooked? It's [...]! ‐Let's bounce back, boys.

‐Let's bounce back. ‐Come on, guys!

‐Take that [...] back! ‐Yes, Chef.

With Peter bringing the Blue Team

to a halt...

Peter, duck's served what?

Medium.

‐Pink! ‐Pink.

Chef Ramsay heads to the red kitchen

looking for something positive.

An order, four orders, table 32.

Listen up.

Two Wellington, two New York strip.

Yes, Chef!

How long till we can fire garnish?

‐Nine minutes on Wellington! ‐Heard.

‐I need eight minutes. ‐Heard, heard.

Steak? Give it to me.

I'm from Texas!

Like if I don't know how to cook a steak,

they'll probably kick me out.

Damn, that's sexy!

That's the same color as me. I must be sexy.

All I need to do is go in

guns blazing.

So they say.

The New York strip. Let's go.

Do you want me to walk it?

Yes, please.

Chef Christina, steaks to your right.

Garnish.

We all got this [...].

We all got this [...].

Oh, boy. There's no color on there.

‐Hey. ‐Yes, Chef.

Just all of you, come here. Come here.

No color. Look at that.

Who's to blame for this boiled meat?

It's me, Chef.

Re‐fire New York strip.

‐Yes, Chef. ‐How long?

Eight minutes.

This duck's gonna overcook.

We're gonna have to re‐fire another one.

‐Huh? [...] ‐This duck's gonna be

overcooked. Another one, man.

New York strip, lamb,

duck, for the chef's table.

How long for the re‐fire?

Six minutes, Chef. Six minutes.

Is that lamb in?

No, Chef, it is not. The lamb... or...

The lamb for the chef table is not even in?

[...] Son of a bitch.

It's for our chef's table.

Wow.

I'm getting pissed off now.

They are getting reamed.

Now I'm getting pissed now.

If it's not ready, let us know.

This stuff is not rocket science.

We're just cooking.

It's three minutes. It's three minutes, Cody.

That lamb, three minutes, realistically, is that true?

‐That's correct. ‐Yes?

Yes.

If it's not, that's [...] it, all right?

Cody's over there giving me some heat.

And it's, like, dude,

I am [...] trying

to get this food out.

How long, Blue Team?

How close are we on the garnish?

Garnish.

How long, Peter?

Um...

Where is it? Come on.

Eliott, did you walk on the garnish?

Eliott, what the [...] are you doing?

I should give Eliott a hug.

Get involved, Eliott.

‐Yes, Chef. ‐Help your team.

Yes, Chef.

Poor Eliott.

#PoorEliott.

Look at the energy in here.

‐That lamb was... ‐He's [...]... shut it.

He's [...] standing there doing jack [...].

I'm keeping my head down

because I can't believe what's going on.

Eliott's like E. T.

You're lost in space.

Eliott!

Going up right now.

Behind. Behind. In front.

Oh, no way.

[...] off. [...] off.

Oh, [...].

I'm [...] done.

[...] done.

‐That's my food. ‐I'm done!

So your duck. Now your lamb.

Now your... I don't know what [...] planet you're on.

I've never seen anything like this.

You, you, and you, [...] off.

Get out!

Yes, Chef.

‐This is our first service,

and I'm being sent back to the dorm.

I can't even [...] believe this.

[...].

[...] damn it! Oh, that really [...] hurt.

I shouldn't have done that with that hand.

I am [...] livid right now.

It's 90 minutes into dinner service.

You, you, and you, [...] off.

‐Get out! ‐Yes, Chef.

And with lackluster performances

on garnish and meat,

Eliott, Drew, and Peter

have been sent back to the dorm.

[...] damn it!

VIP.

They've waited long enough.

One duck, one lamb, one New York strip, one Wellington.

Yes, Chef.

Everyone, triple‐check everything.

‐Yeah. ‐On your left, Chef.

Lamb and Welli.

New York strip, Chef.

Walking, duck.

It's nicely cooked.

Oh, thank God.

Suck it up. Bounce back.

Let's keep going.

Fries?

Okay.

Hey, all of you, come here.

This is so stressful.

Come here.

Chef table there.

I'm gonna be able to drink before we get our food.

Look at these fries.

They're soft as [...].

Was that my lamb that he just threw?

All of you, get out!

Get out!

Serve the two main courses. Let me do the other two.

Drop some fries, please.

[...].

Ugh.

I've never not finished a service.

Tonight was an absolute epic [...] failure.

It was embarrassing.

The worst service of my entire [...] career.

By far.

So I have the duck for you, madam.

Yay! It looks beautiful.

As Chef Ramsay quickly

corrects the Blue Team's mistakes...

Serve that one steak, please.

Over in the red kitchen,

Amber has decided that she should be

the one to re‐fire Mary Lou's steaks.

Yeah? Sorry.

Let me figure it out.

I'm gonna fix it,

and I'm gonna make it better.

'Cause I bet if I give him, like,

some raw steak again,

he'd throw that back in my face and be like,

"Bloody hell! You purple‐haired witch.

"Why did you give me this steak?"

And I'd be like, "Chef, no!"

I'm behind, I'm behind, I'm behind.

Oh, wait.

My heart is like...

Nicely cooked, the New York strip.

Thank you, Chef.

Service, please.

Hoo‐hoo.

Last table, ladies.

Two Wellington and one halibut and New York strip, yes?

Yes, Chef.

I'm six minutes out.

‐What about you guys? ‐We're six minutes.

‐Perfect. ‐We're right on the same page,

so holler at each other.

We'll get it taken care of.

Walking, entrées.

Service, please. Let's go.

This is incredible.

Incredible. Let me have another little bit.

Girls, that was rough, but you know what?

We [...] finished. Congratulations.

Shut down.

‐Heard. ‐Yes, Chef.

Tonight, both kitchens

were disappointing.

However, the Red Team bounced back

and actually finished service.

Now, the Blue Team imploded tonight.

Peter, you [...] the duck.

You're a disaster on meat.

Drew, the lamb...

I can't get a lamb out. Can't get a duck out.

But then we had the third chef from the Blue Team tonight.

Eliott literally stood out for doing nothing.

Now try and do something as a team

and come to a consensus

on the two chefs that you do not want as teammates.

Is that clear?

Yes, Chef.

Now [...] off.

‐Yes, Chef. ‐Yes, Chef.

That was rough.

We went down as a team,

but I'm disappointed

in my performance.

I know that my main thing tonight

was lack of communication,

but I just didn't really have direction.

All of us have a sense

of what to do, and if you're gonna look at me

and say you didn't have direction,

it's really not your time to be here.

You have to understand. I have experience.

This is my life. This is everything to me.

Drew, you shut down.

You put out three raw lambs.

I mean, Eliott, he didn't [...] as bad.

Eliott's [...] spaced.

He didn't speak.

I didn't even know he was there.

But, Drew, you [...] up the most.

I've been doing this 13 years. There's not an excuse.

But is that gonna keep happening?

‐No, it's not. ‐Are you sure?

That's never gonna happen again.

This is an eye‐opener. This is not gonna happen again.

You know, I know I had my far share of faults tonight

and I know that I [...] up, but I never stopped trying.

And the same can't be said for other people in this kitchen.

I don't know that it was all on me, guys.

Peter, first duck was overcooked,

second one was raw, and there's no excuse for that.

And Peter...

I saw it. I was right there...

I was one guy over from you.

I came across the country, bro.

I'm not going up, man.

I don't know who we're putting up,

but I ain't going nowhere, bro.

Let's get one thing clear.

Opening nights are never easy.

But tonight never went as planned.

Yes, Chef.

Marc, Blue Team's first nominee, and why?

We're sending up Drew.

He's was totally lost on meat tonight.

That lamb was, in many ways, unforgiveable,

and was ultimately what led to the demise of our team tonight.

Marc, Blue Team's second nominee, and why?

The second nominee, Chef...

We're sending up Eliott.

Eliott. Why?

Seeing him lost was very eye‐opening.

And for that reason, he's going up tonight.

Eliott and Drew, step forward, please.

Eliott...

why should you stay in Hell's Kitchen?

I lost my focus.

Lost my sense of direction,

but I'm confident that's not

a full representation of what I can do.

How do you lose focus when you did nothing?

I was forgetting what goes with what.

What goes with what?

[...] me.

Drew... what happened to the teamwork

on the meat section tonight?

It went out the window, Chef.

Things were obviously crazy, as you could see.

And we didn't bounce back.

I had a bad service, but I have more to prove, Chef.

Are you a better chef that Eliott?

I can definitely perform better than Eliott.

Eliott, are you a better chef than Drew?

Chef, we have skills in different places, clearly.

Oh, my [...] God.

What the [...] does that mean?

Are you a better chef than Drew?

Yes or [...] no?

The answer is no, Chef.

Give me your jacket.

[...] yeah.

Drew, back in line.

Yes, Chef.

You just made it easy for me.

Good night.

Yes, Chef.

Coming into this competition,

I knew it was gonna be an ass‐kicking.

Didn't necessarily realize it would be that bad.

It's kind of a knife to the heart.

It really sucks.

But I'm only just getting warmed up.

Love me or hate me,

you're gonna see this face again.

I guarantee it.

I wasn't expecting a perfect service.

But when you stop communicating,

that [...] me off.

That is lesson one in Hell's Kitchen.

That's what the Red Team did tonight,

and the Blue Team failed to do.

Get out of here.

Yes, Chef.

This is the eye‐opener that I need.

I know that I made mistakes tonight.

Unfortunately, my fellow chefs

haven't even come close to seeing the best side of me.

I have a lot more to show,

and the best is yet to come.

Once again, slightly good news,

slightly bad news.

The people who have been holding us back are gone.

Now I'm very confident in our team.

Tomorrow's a whole new day.

I want that Red Team to [...] suffer.

I know we can crush them.

So far, two boys have gone.

For the girls.

So we need to keep this momentum going.

We cannot stop.

We have to maintain this.

Eliminating a chef this early

is usually quite hard.

But tonight I didn't have to eliminate a chef.

I had to eliminate Eliott.

Next time on Hell's Kitchen...

Everything I say, you gotta one‐up me.

Why?

Will Marc's frustration...

We gotta win tomorrow.

That's it.

Crack the Blue Team?

Let's focus on getting this done.

Stop the [...], dude. I get it.

Dude, there's a monkey on a bicycle

just going around in your head.

Uh‐oh. This ain't good.

This guy's over. I'll do whatever it takes.

And will Fabiola

be able to handle the heat?

‐I want you to try to breathe.

Or is it all

just a ploy to oust her enemies?

Just take me to the room, please.

I hate to say it, but I call bull.

All next time...

Ah, [...] y'all.

On a conniving...

Don't take it personal.

Episode of Hell's Kitchen.