You’d think earning a Black Jacket meant you could finally cook, right? WRONG. Watch the most promising chefs of the season completely fall apart on the line. From raw lamb to burnt garnish and shouting matches that go nowhere, these services are so bad that Ramsay has to step in… or just walk out entirely.
🔥 CHAPTERS
00:00:00 Season 15, Episode 14
00:10:54 Season 8, Episode 11
00:22:26 Season 6, Episode 11
00:36:21 Season 16, Episode 14
00:48:34 Season 5, Episode 10
00:59:59 Season 4, Episode 10
01:13:29 Season 11, Episode 19
01:25:35 Season 7, Episode 11
01:39:59 Season 8, Episode 12
01:52:22 Season 10, Episode 17
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🔥 ABOUT THE SHOW
In Hell’s Kitchen, two teams compete for the prestigious job of head chef at a top restaurant, all under the guidance of world-class fiery chef Gordon Ramsay.
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– Jared, you good?
– Yeah, I am. NARRATOR: Not only will sous
chefs Aaron and Christina be dining at the chefs’ table– I have a special table
here, right here, chef. NARRATOR: –but each
of the final five chefs will take a turn
working alongside Chef Ramsay at the pass. Here we go, guys.
Yeah. Good luck.
Engage, please. Four covers, table 22,
two risotto, two scallops. – Yes, chef.
– Scallops going down. I take pride in all my food,
but fish is absolutely my thing. Scallops walking
to the pass, yeah? All right. I’m walking. Left side, chef scallops. Normal cooks are here. My level is up here. But then with fish,
it’s even higher. Jared. Yes, chef? Raw scallops in
the middle there. That one’s raw. This is raw. We, literally, haven’t even
gotten out of the gate yet. We’re that asshole
horse that just fell as soon as the gate opened. Scallops. Come on, Jared, please. Yes, chef. Scallops. Excellent. Go.
Ariel. – Yes, chef.
– Hot plate. Let’s go.
– Yes, chef. You’re now my sous chef. This is going
to be interesting. OK, guys, VIP, chefs’ table. Risotto and carbonara.
Let’s go. Yes, chef. Kristin, Kristin, three
minutes on your risotto and your carbonara both? Yes, three minutes, both. All right, Jared, you got to
speed up those lobster tails. Put them on the heat. Heard. Oh my god, yes. More, more, more,
more, more, more, more. I love being sous chef.
I love the pressure. It doesn’t seem
like pressure to me. Behind you. Walking with risotto
on your right. Where’s the lobster? I need lobster tail in
the window right now, Jared. Right now. Sprinkle it on top.
Good girl. – Lobster.
– Yep. Wake up, Jared. Yes, chef. See this?
ARIEL: That one’s a little– GORDON RAMSAY: No.
That’s cold. Yeah. That’s cold. Jared, this lobster
tail is not warm. It’s actually raw on the inside. You’re in black
jackets for a reason. Jared.
– Yes, chef? GORDON RAMSAY: Look at me. Get your shit together. Yes, chef. Awesome job, Jared. You’re two for two. Come on, Jared. Good. Kristin, good
job on the risotto. All right. Thank you. All day on risotto,
Kristin, you’re working. One risotto, one carbonara,
so just get a whole bunch of pancetta rendering. Got it. It’s already done. Kristin and I went from not
wanting to talk to each other to not needing to
talk to each other. We both trust each other,
and we bang shit out. Kristin. Yes, chef? Serve the chef table, please. NARRATOR: With acting
sous chef Ariel now happy with the chefs’
tables’ appetizers– Risotto. Thank you. – Carbonara.
– Nice, nice, nice. [inaudible] yes? NARRATOR: The positive trend
continues as plate after plate is sent out to grateful diners. This is fantastic. OK, Ariel.
Well done. Good job.
Really good job indeed. Thank you, chef. Yeah. It’s good. Ashley, let’s go.
Hot plate. Let’s go.
– Yes, chef. Being Chef Ramsay’s
sous chef is terrifying. I need to know, is it OK? – No, I’m good.
– No. OK.
So you’ll be vocal? You’ll be strong? I’m going to do whatever it
takes to get this food out. Food goes to table one, yes? Entree, two snapper,
two New York strip. Yes, chef. Two snapper, two New York strip. No. It’s one snapper, one
char, two New York strip. Look. Look. Two snapper, two New
York strip there. Stop.
Stop. All of you come here. You’re getting the
wrong information. Urgently. Oh, I fucked that
one up real good. You can’t deliver
the wrong information. – Yes, chef.
– That’s going. Then there.
That’s it. Yes, chef. Ashley, if anybody knows
you better than you, it’s me, and I know you’re
better than this. Walking two New York strip. Snapper walking. Hey, hey. That’s burnt. I’ve got more color on the
bottom than I have on top. Why would you do that? What cortex of
your brain told you that was a good fucking idea? GORDON RAMSAY: Dress
two New York strip. I’ve got to serve
something, fucking otherwise no one’s getting fed.
– That might be a problem. No. Oh, here it is. Thank you. I guess, you don’t get to eat. Ours are coming. I don’t think yours
is ever going to come. It’s coming. How long on those
two snapper, Jared. NARRATOR: Three and
a half minutes out. Speak up. You need to get it to me
quicker, two and a half, please. I don’t know where
Jared’s head is, but he definitely needs
to pull it together, come back to Earth. Please, I’m begging you. Coming to the window. God all mighty, why? Why, why, why? Hey, hey, guys, come here. Is that still the same
two snapper that he sent up? – Oh, fuck.
– My jaw’s on the floor. I cannot quite believe
what I’m experiencing. It’s fucking raw. Can you wake up? Yes, chef. Oh, dude, Jared, come on, man. All right. I’m putting these snapper
back in the pizza oven. Heard. KRISTIN: Jared, is
painful to watch. I might as well just
kick you off the stage altogether, and do it myself. Snapper walking. Where do you want it? Right here? GORDON RAMSAY: Yeah. Just sit. Quick. NARRATOR: With some
help from Kristin, Jared’s re-fired snapper–
GORDON RAMSAY: Go. NARRATOR: –makes its
way to the dining room. It’s hot. NARRATOR: And now, it’s
time for his next test. – Jared, on the hot plate.
– Yes, chef. I’m really trying to
turn the night around by being at the pass,
because at the pass is what I do every day at work,
just like Chef Ramsay does. On order, on tray,
four New York strip. Manda, yes? Why is she not talking? Manda, how long on strips? Not there yet. Yes? Manda, yes? Manda, talk to him. Yes. Behind. Got those? I’m just praying like, please,
don’t fuck me over on this. Hey. Manda. Yes? JARED: It’s blue. Fucking blue. I’m telling you,
it wasn’t right. Manda, nobody heard
you say it wasn’t ready. Get it ready. I want to finish this table. Yes, chef. Sorry, chef. Yes, chef. Sorry, chef. Yes, chef. Sorry. New York strip walking. Walking, chef, with the sauce. Nice. Fries on there, put them there. NARRATOR: With Manda’s
steaks leaving the kitchen and pleasing patrons– Fantastic. Good job, Jared. – Thank you.
– Manda. Yes, chef? GORDON RAMSAY: Let’s go. NARRATOR: –it’s time for
her to step up to the plate. So you’re now
on the hot plate. – Yes, chef.
– OK. We got [inaudible] New
York strip, one char here. Yes, chef. That’s it, yeah? I need to prove
myself to these guys. There is no way in hell I am
messing up this next ticket. All right. I need one char and one strip. Can we do that? Yeah. She can drive her
team, and she’s vocal. Should be four minutes
on char and strip, yes? – No, four and a half.
– Four and a half. Heard. Got to be quicker
the next time. Got to be much
quicker than this. Yes, chef. Amanda, she’s a fighter,
but I feel like her confidence is a fake confidence. At this point, we really
can’t fake it til you make it. New York strip? – Walking with strip.
– Heard. Right here. Walking char. MANDA: Thank you. I have no idea how this goes. This goes right here? That’s it. You just place it on the
plate, and you just go round. Come on let’s go. Service. Thank you, chef. Fish is good. NARRATOR: With Manda’s turn
as sous chef a success– GORDON RAMSAY: Kristin.
– Yes, chef? Swap places, the
window, please. Watch the snapper. Heard. NARRATOR: It’s time
for Kristin to show what she can do
working alongside Chef Ramsay at the pass. Fire now four New York
strip, two snapper, fire. Yes, chef. Four New York strip,
two snapper, fire. Being put in the sous
position is great. I can’t wait to prove that
I know what I’m doing. How long do you need? Kristin, I’m ready. KRISTIN: Manda? Manda. Yes, chef? Not even paying attention
to what the fuck is going on. I need your head in the game. MANDA: Yes, chef. How long on your New Yorks? New Yorks are ready. I’m walking with garnish
on your left, chef. Walking New York strip. Walking char right side. Fucking hell. This is insane. Take it back to her, please. KRISTIN: Manda. MANDA: What? It’s under. How much? Oh, wow. Hurry up, Amanda. We are competing
to be the head chef at BLT Steak, not BLT chicken,
not BLT fish, BLT Steak. GORDON RAMSAY: Oh my god. Hey, hey, hey, all
of you come in here. Uh oh. This cannot be good. All of you, get in here. I’m getting pissed off. Oh, fuck. Should we take over? I’ll take fish, if
you want to take meat. – Yeah.
– What jacket are you wearing? Black jacket, chef.
GORDON RAMSAY: Black jacket. Look at this. Look at the sear. It’s under cooked. Hey, let me tell you something. Here, it’s not going
to burn you, hold it. I swear to God, when you
walk through those doors, get a grip. Yes, chef. You need to sear both
sides, hit the fat cap, and then baste. Baste Up the end and
heat and heat it through. I know.
Yes, I understand. – I need you to focus.
– I am. Everyone focused?
All right. Focus. We need to change this dinner
service around like yesterday. The fat lady has not sung
yet, let’s keep it real here. Keep them in the pan. They’re good. Walking New York strip. GORDON RAMSAY: Good. Well done. Last table. Arctic char, one
welly, how long? Minute and a half. Char, two minutes. Kristin is stepping
up in a really big way on a really big night. Garnish, do you
have anything for me? All right, Manda, I’m
running garnish to the window. How long?
– Right after you. Walking char. Wellys walking. GORDON RAMSAY: I swear to God,
this is fucking so painful. This is raw. He comes to you.
– Behind you. GORDON RAMSAY:
It’s under cooked. Don’t baste it. ASHLEY: Char’s
getting sent back. Snappers getting sent back. Scallops getting sent back. I mean, over this kid. Out of the way.
Leave it. Leave it.
Leave it. Leave it. Hey, all of you, all of
you, come here a minute. Just go over to the chef table,
and just do one little thing, just apologize. I’ll cook the last table. Oh my god. What the fuck? We’re supposed to be
looking good here, and that’s not a good look.
We just want to apologize. We’re really sorry about
our performance tonight. Chef is cooking the
last table for us. You guys say enough? Do we even have to say anything? No, chef. And my apologies, you two. It should have been
a better service. Fucking dismal. I don’t get it. I really don’t fucking get it. That was one of the worst
black jacket performances ever in the history
of “Hell’s Kitchen.” NARRATOR: In addition to the
regular fine dining menu, tonight Chef Ramsay is featuring
a table side steak Diane. Don’t set them on fire.
OK? OK. Time to kick this bitch
in the ass and roll. Come on, guys. I’m going to push myself
to the absolute limit. We’re not playing
small ball anymore. You got to be going for
a home run every time. Here we go.
One dynamic team. Good luck, everybody.
Yes. [interposing voices]
TREV: Thank you, chef. GORDON RAMSAY: On order,
table 30, three scallops, one risotto, three spaghetti.
– Yes, Chef. Yes, Chef. NARRATOR: Tonight,
the entire dining room will be fed by one kitchen. Let’s go. NARRATOR: And it’s up
to Trev and Sabrina on appetizers and Gail
on fish to get the dinner service off to a good start. Sabrina, let’s go. I can walk this
risotto in 30 seconds. I might seem like a little
dummy on the outside. But on the inside, I’m
one cooking machine. Walking the risotto.
GORDON RAMSAY: Oh, no. What is that? Sabrina! That is cooked to fuck. And that there, fried risotto? Results Burnt! Come on, Sabrina. Don’t start us off like this. GORDON RAMSAY: I want
risotto, not fried risotto. Yes, Chef. Right now. NARRATOR: Sabrina’s first
offering was disappointing. But Gail– Scallops, please. Walking up three scallops. NARRATOR: –is hoping that her
scallops are worthy of praise. GORDON RAMSAY: There’s no color. Gail, two second,
come down here. There’s no color. They need to be colored once,
and then turned over, no? Yes, Chef. So now when you recook them,
they’re going to be overcooked. Start again, Gail. Yes, Chef. Guys, it’s the first table.
– Come on! SABRINA: Come on! TREV: Sabrina and Gail can’t
get it together on apps. GORDON RAMSAY: Oh, no. I need some action, Trevor. TREV: Yes, Chef. GORDON RAMSAY:
Send the spaghetti. TREV: Luckily, I
rock on appetizers. Spaghetti. I’m the king of
lobster spaghetti. GORDON RAMSAY: Oh, dear. Trev. So pasta’s overcooked. And it’s stewed. Disgusting. [plate breaking] Let’s go. Man, it’s so hard
recover once you get off to such a horrible start. We should be better
than that by now. Do you– do you– do
you want me to cook? No, I don’t want you to cook. I know what the fuck I’m doing. – It’s the first table, guys.
– Start the spaghetti. Start the spaghetti now.
– I got it! I got it!
I got it! I got it.
– No, start– you got– It’s in! Run your mouth a
little more, Russell. Why don’t you tell
me how bad I’m fucking doing on appetizers,
’cause I can’t see it. How long, Trev,
for two spaghetti? – Four.
– Four? Four minutes. That pasta’s gonna cook
in four minutes, Trev? There’s pasta in the back! Stop yelling! Hey, you watch
your mouth right now. You don’t stand over
here and scream. I’m the one that’s
waiting for food from you. Get your shit together. And cook the pasta. TREV: Shit. I am trying. And all you want to do is berate
me, belittle me, get on my ass? Piss off. Talk about out
of fucking control. Come on, guys.
Focus. I’ve got to get
the first table out. Let’s go.
Risotto. SABRINA: Walking, Chef. There you go. Move your ass. Three scallops, let’s go. Right here, Chef. Spaghetti.
GORDON RAMSAY: Service, please. Let’s go. NARRATOR: Now that
the first appetizers have finally left the kitchen– It looks pretty good. NARRATOR: –the chefs are
hoping the momentum continues. Two truffle salad,
two spaghetti. How long?
– 4 and 1/2. 4 and 1/2, Chef. NARRATOR: And that can
only be accomplished if Trev and Sabrina– How long on apps, Trev? NARRATOR: –work as a team. TREV: I just gave you 4
and 1/2 15 seconds ago. Come on.
– So keep talking. Come on. She’s making salads. And she’s calling for me every
15 seconds, how long on that spaghetti. Just make the fucking salads. Talk, Trev. Talk. I am not counting
down every 15 seconds. How long? Oh, four minutes now. Four minutes, awesome. How do you get a little
whiny bitch like that to just shut up and cook? Take her off my hands. Take her out back and
put a bullet right between her beady little eyes. SABRINA: That’s the point. We’re counting down, OK? Trev, let’s go. Just quit bitching.
Let’s put it out. I’m not bitching, man.
It’s salads. How long does that take? Quit it. Drop it right now. You two.
You two, come here. Look at me. Come here, you. I need a team. Less shouting. And how about a little
bit more cooking? I’m getting dragged down. You know who’s
commanding the section. – Yes, Chef.
– Wake up! SABRINA: It’s like
me and Trevor, we need a relationship
counselor. I feel like I’m in like
this bad relationship that I’m desperately
trying to get out of. I need the apps out. I need to go. I need to move. NARRATOR: Sabrina and Trev
continue to prove that they can’t work together again. The rice is too white. NARRATOR: –and again– Watery again. NARRATOR: –and again– Can one of you
get a fucking grip? NARRATOR: –with
hungry diners waiting, We still got three
tables of appetizers. NARRATOR: Chef Ramsay
adjusts his game plan– Entree– two halibut, two
Wellington, and rib eye. Yes, Chef. NARRATOR: –as he gets the
kitchen moving on entrees. I can’t get the
appetizers out. NARRATOR: Now, it’s
up to Russell on meat, Jillian on garnish, and
Gail on the fish station to deliver on the main courses. I’m ready. Where’s the halibut? Halibut’s ready. GORDON RAMSAY: Where’s
the halibut garnish? Right here, Chef. Oh, no. Yes, Chef? It’s not possible! That’s what I got to pass. When it’s brown, it’s cooked. When it’s black, it’s fucked. Stuck to the pan, yeah. That’s what I got
given at fucking pass. [plate breaking] Shit. This is like a sabotage,
nothing coming out. There’s no teamwork. There’s no care. There’s no passion. Fuck off. I have never seen such chaos. I’m dying.
I’m dying. I’m fucking dying. He’s gonna kick us
all out of the kitchen. All of you, just stop. SABRINA: We’re done.
This is over. Come here. What’s wrong with you? Nothing, Chef. Look at me. You ignorant bitch,
look at my fucking eyes when I’m talking to you.
– Yes, Chef. What’s wrong with you? I’m trying to work, Chef. I’m trying to communicate. – Wake up.
– Yes, Chef. You, what’s wrong with you? – Nothing, Chef.
– Get a grip. You got it. You, you may bark. But there’s shit-all coming out. And you, look. Halibut’s stuck to the pan. We don’t deserve to
wear the black jackets. And you know, this
far into the game, we should be able
to run a kitchen. For god’s sake! Here! You’re going to have
to start a new one. Guys, we need to move. It’s an hour and 15
minutes into dinner service. And despite very little
leaving the kitchen– It’s been over an hour. I see him plating pasta.
Maybe it’s ours. OK. That would be good. NARRATOR: Chef Ramsay pushes on. Nona, start the steak Diane. Let’s go.
– Yes, chef. Quickly.
Quick. GAIL: Everything has to get
timed perfectly, so that when Nona’s serving her
steak Diane table side, I have to make sure
that my salmon’s ready, so all of our food will
be served together. Woo! Stand back. The fucking steak
Diane’s about to be served! All right, whenever
your salmon’s ready, the garnish is now ready. – Lisa, here you are.
– One salmon, one halibut. Service, please. Go. NARRATOR: Diners are
now enjoying entrees. Ah! Oh, wow. That is good. NARRATOR: And the chefs
are finally up to speed– Behind, hot. Hot, hot! NARRATOR: –and successfully
delivering food. GORDON RAMSAY: Go, please.
– Thank you [inaudible]. Enjoy. NARRATOR: Now, the pressure
is on Sabrina and her– Truffle salads! It’s right here, Chef. You, hurry up. It’s not possible. The entrees are about to
catch up with appetizers. It’s not normal. I mean, the whole
thing is upside down. I’m walking it right now. TREV: Come on, let’s get rid
of these apps, jump on entrees and help out. Where’s the other one? She’s given up. The face tells a story. No, I haven’t, Chef. Well, then fight
back, you little bitch. Walking, Chef. No dressing. [inaudible] You got
to be kidding me. Sabrina. Come here, you. Look.
Look. Hey, come here. I can see it’s not dressed. There you go. Eh, fuck off. Now, it’s even a salad. How in the hell does
a salad come back? That’s the lowest
of the lowest. – More dressing.
– No! Yes. You take the lettuce. You squirt the freaking
dressing on it. You toss it around a
little bit with the grapes and the walnuts.
And you set it on the plate. That’s it. Where is that truffle salad? Right here, Chef. GORDON RAMSAY: Come on. Go. NARRATOR: Trev has successfully
tossed Sabrina’s salads. And the diners are once again
enjoying their appetizers. CUSTOMER: I like it. That’s very good. NARRATOR: In the
kitchen, Chef Ramsay– On way now– three salmon, one steak
Diane, one Wellington. Yes, Chef. NARRATOR: –continues
to push entrees out. Mash? Got it right here, Chef. Oh, come on. Come on. Oh, Jillian. That is salty as fuck. You’re seasoning like this. I thought it was a
better idea to sprinkle the salt than to dip my nasty
ass hand in it and put it in. – Season with your fingers.
– Yes, Chef. Taste your food. I know you’re mad.
I’m sorry. I’m sorry I should have
known it was a bad idea. I know.
I’m sorry. I’m sorry.
What do I gotta do? Come on, Jillian. I’m working it, Chef. Yeah, well, work a bit harder. GAIL: Jillian
totally screwed up. – Salmon?
– Yes, Chef. Coming right now.
But we’re still a team. We still have to work
together to get this food out. And that’s the most important
thing to me right now. Three salmon. GORDON RAMSAY: What
is all that water? Gail’s version of
grilled salmon. Can you not grill salmon? Yes, Chef.
I can. I can cook fish.
I can do this. I can do this. I can do this. I can– I can cook fish. Did I ask for poached salmon? No, Chef. Why have you done this? You’ve given up. I’m going to keep
fighting, Chef. I’m going to keep fighting.
GORDON RAMSAY: Come on, Russell. Serve the Wellington. Yes, Wellington’s coming. You’ve got to push it out. Wellington. GORDON RAMSAY: Oh, dear. It’s raw. Russell, come here. They’re undercooked. Get your eyes tested. RUSSELL: We can’t
get all the food out. And we’re supposed
to be the best chefs. It’s embarrassing. Don’t try to send me shit. – Yes, Chef.
– End of story. Yes, Chef. – That’s all I ask for–
– Yes, Chef. Pay a bit of respect! Yes, Chef. The whole service is blowing
up in front of our faces right now. Russell, come here. And you, come here, you. Hey, and you as well. Let me just tell all of you
for two fucking minutes, who gives a fuck? You’ve sunk. You’ve got you’re
hands full out there. And you’ve screwed me. Work as a fucking team. If we don’t get this
together, the hope of any of us trying
to get LA Market is just going out the window. Let’s all just shut it down. and fuck off home, all of you. We’re not giving up, Chef. Our kitchen is in trouble. GORDON RAMSAY: Piece
of fucking shit– I can’t do this. The next person that
makes the next mistake, get fucked the lot of you. Get a grip!
– Yes, Chef. Yes, Chef. TREV: I’m not going down. Two halibuts, two
Wellington, one rib eye. Come on, let’s go. Push this out. Let’s kick this
service in the ass. Let’s go.
Come on, push it out. Don’t deflate.
Let’s go. – I’m walking on two halibut.
– Let’s go. Garnish, please. Chef Ramsay’s threat
motivates us to work harder and stay focused. Coming up on [inaudible]. GORDON RAMSAY: Service, please. We started flowing. Ready.
Coming down. GORDON RAMSAY: Go. And we started to get
into the groove of things. GORDON RAMSAY: Garnish.
– Here you go, Chef. GORDON RAMSAY: Service, please. Thank you. CUSTOMER: Wonderful. Rib eye coming. We really need to fight
back and push, push, push. Rib eye. GORDON RAMSAY: Oh, come on. It’s raw in the center. Russell? Stop. I can’t take anymore. I can’t. I can’t do this. I cannot do this
any fucking more. I can’t do it anymore. It’s not fair on fucking me. It’s not fair on them. Get out! Fuck off! Get Get out! Yeah, that’s right. Get out. Get out. Hey, catch your blue
steak, fucking blue. TREV: This sucks. It’s a horrible feeling. It feels like you’re
letting down the world. Let me tell you something
very, very quickly. What I want to ask you all is to
take off your jackets bar you. That’s how pissed off I am. ANNOUNCER: Tonight is couples’
night at Hell’s Kitchen. And diners will have the option
of ordering a special tableside menu, beginning with a chopped
salad appetizer followed by a porterhouse steak for two. DINER: We’re going
to both get the– – You’re gonna share that?
– –porterhouse. Yeah.
– OK. OK.
Here we go. Four couples, table 20, yes? Two special menu. One tortellini, one risotto. Kevin, I don’t want
minuscule portions. I want nice portions
of salad, yes? – Nice portions.
– Yeah? – Yes, chef.
– Let’s go. SUZANNE: I’m feeling really
good about dinner service. And the hot apps is my station. It’s great. I’m super stoked. Risotto is two minutes out.
– Good. Off you go, Kevin. ANNOUNCER: All of the appetizers
must arrive at the table together. So timing is critical, between
Suzanne on hot appetizers and Kevin on tableside service. I believe, ma’am, you
had a chopped salad, and you, sir, had
a chopped salad. Two tortellini. Where’s my other tortellini? I’ve got two tortellini here. Where’s my other tortellini? It’s three tortellini
per portion. I’ve got two. Oh, I thought
it was two, chef. What? I dropped two tortelloni
instead of three. I thought I heard
two for some reason. Oh, come on.
Fucking A. I know. I don’t even know
why that happened. And would you like me go a
little heavier on the sweet? Everyone loved me. I was out there hamming it up. All right. I like this. And trying to buy a lot
of time for the kitchen. Because I kept staring
over my shoulder, and they weren’t
plating anything. – Suzanne.
– Coming up. 30 seconds. You told him two
minutes ago which was four and a half minutes ago. This is all
natural, untouched. And it’s just straight
from the ground. You start to realize that
two minutes is really a bullshit lie and Suzanne needs
to communicate a hell of a lot better. Right, Suzanne. One and a half minutes, chef,
on risotto and tortelloni. Chef, I’m ready on 51, chef. 51, yeah. Fucking shit. Kevin, minute and a half out. I gotta make another one. Yeah, question.
Fire another one. Hey, madam. He actually is firing
another one now. – Yes, chef.
– Well, let’s try this again. I’m Kevin. How are you this evening? GORDON RAMSAY: You can’t
screw us on that, guys. I said the time is crucial. SUZANNE: I messed up the
entire flow of the restaurant. Perfect. But I can’t imagine
that you have to be so perfect to win this thing. You’re good. You’re good. Three tortellini
proportion, yes, chef. ANNOUNCER: With Suzanne
finally delivering her appetizers to the pass– Let’s go. Complete. ANNOUNCER: –she
is now back in sync with Kevin and his
tableside salad. Serve you, madam. I hope you enjoy
everything, folks. DINER: Thank you very much.
KEVIN: Take care now. –so much. It’s just gonna kind of
be another pain in the ass. ‘Cause not only do we have
to focus on what we’re doing, I’m gonna have to keep
an eye on Suzanne now. Have an order two couples,
table 45, two couples, table 24. Two scallops, one
risotto, one tortellini. Entree– one salmon, one
turbot, one lamb, one sea bass. Four minutes, Van,
on those scallops? I’m not down yet.
Hold on. Tell me when you
put ’em down, please. All right. I’m most concerned
about making sure all my fish is properly cooked
tonight and not getting behind. (YELLING) Van! So you started to
sear that sea bass. Come here.
Quickly. Leave it there. So you’re searing the sea bass– – It’s thick, chef.
– Listen to me. Yes, chef. I’m sorry. But we haven’t even
sent the appetizers. Here we go again. New fucking night.
GORDON RAMSAY: Hey. I’m watching you like a hawk. I’m a fucking eagle over here.
– I understand. Poissonier? Let’s go. [music playing] Coming up, chef. Scallops. Coming right now, chef. GORDON RAMSAY: Van.
– Coming. I’m coming, chef. GORDON RAMSAY: No, no, no. Stop. Come here.
[music playing] You’re sweating in the food.
Yeah. It’s hot, chef. I know it’s fucking hot. You’re sweating in the food. Man, I was sweating
my ass off, man. But I don’t know if
it went in the food. What do you want
me to do, serve them? By the way, you’ve got a little
touch of Van on that one. Look at me. Help me out here. I’m out there
busting my ass, bro. I’m sweating my ass off. GORDON RAMSAY: I just told you– I’m working as hard
as I can for you, chef. You’re sweating
in the food, Van. He makes me look like
a bitch constantly. Send the whole
fucking lot back, Scott. I can’t go like this again. ANNOUNCER: With Chef
Ramsay putting the stop sign on Van’s sweaty scallops– Tickets. Here we go. Now I’ve got fucking entrees. ANNOUNCER: –orders continue
to pile into the kitchen, while very little
food is leaving it. You just fucked me. Hey, hey, Van.
– Yes, chef. Two seconds.
You, come here, you kind– SUZANNE: Yes, chef. So you’ve fucked
me on the appetizers. And now the fucking entrees
are coming at the same time. I’ve got one pass. Now you’re screwing the
whole fucking restaurant. Yes, chef.
GORDON RAMSAY: Entree. Two lamb, one porterhouse. Two lamb, one
halibut, one sea bass. TENNILLE: Yes, chef.
– Yes, chef. Please be careful.
Lamb medium. Yes, chef. ANNOUNCER: The
kitchen is now working on both appetizers and entrees. Hey, how long do you
need for a sea bass? I need time to get
this urgent order out. ANNOUNCER: And Tennille,
on the meat station, is leading the charge
to get food to the pass. Two minutes?
VAN: Two minutes. Two minutes. Hey, Ariel, can you
go up in two minutes? Yes. Good communication. Save it till the
end of service, chef. You’re making me blush. Two scallops, let’s go. – I’m going up.
– Two minutes. Counting down. What’s my name? Tennille. Tennille. Somebody’s taking
my fucking lead. The person I least expected to. ANNOUNCER: Tennille
has impressed chef Ramsay with her communication. Coming up with two lamb
and sauce right now, chef. Lamb on your side, chef. ANNOUNCER: Now, she hopes to
impress him with her cooking. GORDON RAMSAY: That
lamb’s perfectly cooked. TENNILLE: The first
time I hear chef say, this lamb is perfectly
cooked, I’m like, stay perfect. As soon as you slip, you
know what he’s gonna do? Shove that lamb up your ass. GORDON RAMSAY: Good
girl, Tennille. Somebody’s woken up
and smelled the coffee. ANNOUNCER: After Tennille’s
success on the meat station, it’s up to Van to keep up the
momentum on the fish station. I’m sending now, two
halibut, one lamb, one turbot. Yeah, I’ve got one halibut. What do you need?
Two halibut? GORDON RAMSAY: I’ve
got everything, but I’m dragging
a fucking halibut. Whoa, shit. Three minutes, chef. The pan’s not even hot. It’s not even sizzling. Van. Van. [moaning] I’m going up, all right? Yep. Fucking raw.
Just stop. All of you, come here. You especially. There you go. Yeah, it’s gonna be
a long fucking night. Fucking hell. This is too much. This is too much. It’s too much. Give me a minute. Cannot be possible. Oh, Lord. I keep letting him down. I mean, the man was
in the fetal position. How you think that
makes me feel? It hurts me to see
him be hurt by me trying to send out some– a
little undercooked halibut. Fuck. Hey.
VAN: Yes, chef. Come here. In the fucking back. I don’t know what the
fuck you’re doing. I don’t know what
the fuck is going on. But you’ve got to get a grip. I’m trying hard. You have got to
get a fucking grip. I can’t send any more
raw fucking halibut. Yes, chef. It’s killing me. I’m working hard, chef. Next time, you’re out. I understand, chef. TENNILLE: Porterhouse
is up first, chef. Come on.
Let’s just keep going. One turbot, one
salmon, one sea bass. [music playing] Just stop. Come here. Come here. (YELLING) All of you come here! Yes, chef. – You.
– I’m sorry, chef. I turned around for a minute.
– Look. ARIEL: That lettuce? I didn’t even know that
fucking burner was on. I’m sorry, chef. What the fuck are you doing? Obviously, I
wasn’t intentionally cooking the lettuce. It’s in front of
your fucking eyes. I just got this jacket. I told myself, when you
get to that black jacket, you do not fuck that shit up. This is no possible. And this is what I did. – It’s not good enough, Ariel.
– Yes, chef. Who the fuck’s
going to eat that? Blackened, burnt
salmon garnish. Lettuce needs about
two more minutes. It doesn’t get much
worse than that. Scott.
OK now. Come here. Fuck off. Fuck me. Is that it? Or what. Fuck that. Absolutely fuck that. Not worth it. Fuck them. What the hell
is going on here? Can’t take it anymore. I cannot take it anymore. Un-fucking-real. Un-fucking-real. Oh, fuck me. That’s a first. They’re gone. So are they coming back? I can’t take it anymore. Ooh, dear. [music playing] TENNILLE: Chef walks out of
the kitchen, and I’m thinking, if he shuts it down,
we’re all going home. Let’s go straightaway. Porterhouse medium.
What’s after that? – Sea bass.
– All right. Five minutes. Somebody had to communicate
for this team tonight. Somebody had to do it. Guys, we gotta pick it up. Heard? ANNOUNCER: With chef
Ramsay out of the kitchen– Let’s go. ANNOUNCER: –Tennille
tries to take control. Salmon, halibut, porterhouse. Ariel, how long do you need? ARIEL: Just wait
so I can catch up. Tennille, let me
fucking catch up, OK? We’re going up
in three minutes. – Yeah.
– Three minutes. Dude, I’m fucking
over this shit. When you see a teammate
fucking having trouble– Ariel, three minutes. –let them get
their shit together. That’s called having
somebody’s back What are we doing? Salmon, halibut,
porterhouse medium? Five minutes, guys. No, no, no. We said three minutes. We said three minutes.
– Three minutes. Heard.
TENNILLE: You got it? Ariel was struggling
a little bit. If you need help, I’m here. Get me spinach
going for a lamb. TENNILLE: Ariel, two minutes. Asparagus on, spinach on. I tried to help in any way I
could, but she seemed defeated. Let’s go straightaway. On what, Tennille? Hey. Tension runs real
high in the kitchen. You can snap, you can cuss. Just have my shit at
the window on time. Two broccolini. ANNOUNCER: Thanks to
Dave, Ariel’s garnish has finally made it to the pass. All right. So salmon, halibut, porterhouse. ANNOUNCER: But before food
can go out to the diners, there’s one important
detail left to take care of. We got to plate this
and get it out of here. KEVIN: Chef Scott
and chef Ramsay, they’re nowhere to be found. If they’re not here, screw it.
Let’s just do it. TENNILLE: One more
porterhouse medium. You got the halibut sauce? Coming right now. I’m going to go up there
and do the porterhouse. Finish this ticket, right here. ANNOUNCER: After getting
things on track at the pass, Kevin heads back out
to the dining room– All right.
I’m back. You’re back. Oh. ANNOUNCER: –leaving
Suzanne in charge. [music playing] Do the best you can. Suzanne, don’t you
already understand, you done fucked us tonight? The least you could do
is stand your ass up here and try and plate something. Van. – Huh?
– Plate these. All right. SUZANNE: Plate it. I’m plating. Suzanne, let’s get this out. It’s up there. SUZANNE: Who knew if that was a
test when the chefs walked out, if they were like, oh, let’s see
if they’re going to plate this and, like, send
substandard food out. Better just not to
do anything at all. I can’t fucking put
my name on this. ‘Cause I don’t
know if it’s right. I’m not putting
my name on this. I’m not putting this out. Bitch, move over. Let me put this
fucking food out. Salmon. Halibut. Sorry about your wait. ANNOUNCER: In spite of
Suzanne, food continues to make its way to the hungry diners. Really good. ANNOUNCER: And the chefs– Porterhouse medium,
salmon, halibut, yes? Porterhouse, salmon, halibut. Porterhouse,
salmon, and halibut. ANNOUNCER: –seem to be
hitting their stride. How long, guys? Two minutes out. Two minutes all day. SUZANNE: We’re all
good on two minutes? ANNOUNCER: Except for– Van, two minutes? We going up in two minutes? Look at me when I’m
talking to you, boy. Two minutes? Yes. Two– three min– yeah. Three min–
Van. Talk– two?
Two minutes. Two minutes. Two minutes. Busting my balls and
I’m getting treated like a little girl, man. Van, don’t lose
your confidence, man. You know how to fucking cook. I know. I know I’m good. I just got to keep fighting. Just got to keep fighting. Lamb, sea bass, porterhouse. Two and a half minutes.
– Lamb, sea bass, porterhouse. Two and a half minutes. ANNOUNCER: The team
has pulled together and continues to send
food out of the kitchen. Behind. Hot food. ANNOUNCER: Meanwhile, chef
Ramsay is coming back in. I fucked up tonight. What the fuck are you doing? I know I can do this. And I really want to
be able to prove that. I think Van– You’re sweating in the food. –Ariel, and Suzanne– Now you’re screwing the
whole fucking restaurant. –all did a
horrible job tonight. Now we’re gonna get shut down. Stop. Kevin. Now. Oh, shit.
Here we go. Urgently, Kevin.
Let’s go. I’ve never done that. No one’s ever
pushed me that far, to actually fucking
just disappearing in my own fucking restaurant. Nobody. You, you, you. Fuck off, will ya?
Get out of it. Just get out. All of you. ANNOUNCER: While
Tennille, Dave, and Kevin finish dinner service–
– It’s right here. ANNOUNCER: –Van, Suzanne,
and Ariel are just finished. Fuck that shit. I’m done, bro. Ain’t got no time for this shit. I’m a fucking man. You don’t fucking treat
me like no little bitch. This shit ain’t real. Fuck ’em. Why are you so pissed? Because, he riding my
fucking dick 24/7 in here. I’m worried about Van. He’s seriously, like, fucked
in the head right now. [spits] I’m working my fucking
dick in the dirt. And I’m getting
screamed and yelled at from some psychotic British
motherf***er all the time. I– I’m losing it, man. I’m losing it. I don’t give a
fuck anymore, man. Fuck all y’all. Can’t fucking take it. I’m done. Done! Fuck you. Fuck this. It’s a total mindfuck right now. But, uh, I’m not a quitter. I know I want to be here. I just got to keep fighting. ANNOUNCER: While Van tries
to calm himself down– No way are we giving up. No way, chef. We’re not giving up. Let’s go. ANNOUNCER: –Dave, Kevin,
and Tennille hustle to complete dinner service.
– Come on, guys. Last table. Come on. Let’s go. Let’s go, let’s go, let’s go. Last table. [inaudible] up, guys. You need anything? Two carrots. Two carrots. – Salt your halibut?
– Yes. Carrots? I got you, baby. Beautiful.
Thank you. Let’s go Dave, fish. I think that’s gonna do it. – Is that it?
– That’s it. Good.
Well done. Thank you. Push the desserts, please, guys. Let’s go. Tennille. Madam, come here. That’s the best I’ve ever
seen anybody cook meat. What? He just said that to me? Well done. Thank you, chef. I held that kitchen down. Yeah. [music playing] OK. First time in five years I’ve– I’ve ever walked out
of Hell’s Kitchen. And by no means
any of your fault. But the most frustrating
dinner service ever. NARRATOR: Tonight, each
of the final five chefs will take a turn working at Chef
Ramsay’s side as his sous chef. We’re gonna rock
that shit, right? I’m– this is exciting. Everybody ready? We’re open, guys. Here we go. NARRATOR: And Chef Ramsay
has invited his regular sous chefs, Andi and Aaron,
to be his special guests at the chef’s table. You look gorgeous, by the way.
Welcome. – Thank you.
– You look lovely. – How are you?
– Ah. – Good?
– Nice to see you. Welcome. Please. Guys, your chef table
has arrived, yes? Thank you, Chef! Yes, Chef! It definitely add
a lot of pressure, seeing Chef Andi and Chef
Aaron at the chef’s table. I don’t want to fuck this up.
– Heather? – Yes, Chef?
– Let’s go. You got it, Chef. You’re now my sous chef. It’d be nice to make your
sous chefs proud tonight at the chef’s table, yeah? Do two nice little
risotto first. Let’s go–
– Heard, Chef. – Let’s go.
– Heard, Chef. How many lobster tail do
you need swimming right now? I need two all day. Come on, guys. I think Heather
will do really well. The two small
risottos are how long? First two risottos? I can on the first two
risotto’s for chef’s table. All right, walk.
I can start plating. He can bring the tails.
Come on, let’s go. Yes, Chef. OK. Thank you. Taste, dip it back in there,
and see if if springs, yeah? – It’s still crunchy.
– It is. It’s undercooked.
– Mhm. It’s undercooked. Cook it out a little bit.
It’s a little crunchy. Heard.
Heard. Aw, man. I can’t believe it
was undercooked, but I’m not going to let it
keep me down, or put me down. All I gotta do is throw it back
on the stove, get it going, and bring it right back up.
– Come on, guys. Get your shit together. Let’s go. Heather, re-approaching. Thank you. Lobster tail. Thank you. Quick as you can
on the risotto. Pan, better. Thank you. – Quick, quick, quick.
– You got it, Chef. John, risotto, please. Chef table, up in the window. Thank you. I am proving myself
to Chef Ramsay. Thank you. How long on two
scallops, two carbonara? – 30 seconds on carbonara.
– 30 seconds. Heard. Walking with scallops. I went to Vegas for a
reason, and I’m here to stay. OK?
HEATHER: Bring the carbonara. Let’s go.
KIMBERLY: Right behind. HEATHER: Thank you. KIMBERLY: Heard. John, you know where
you’re going, yes? NARRATOR: With Heather
turning in a solid performance as sous chef–
– Thank you very much. Go with those, please, John. NARRATOR: Appetizers
quickly make their way out to the dining room. The flavor is really good. On order, four top, table 41. Two scallops, two carbonara,
followed by two scallops, two risotto, two carbonara.
Yes? Yes, Chef. Heather, back
on the appetizers. Thank you. Yes, Chef.
GORDON RAMSAY: Kimberly? Yes, Chef? You’re next on the hot plate. Let’s go. Plate the risotto,
please, down there. – Heard, Chef.
– Taste the risotto first. Yes, Chef. I’m very excited. I’ve been working on
my plating techniques, and I feel is, like, the final
step I really need to show Chef Ramsay that, you know, I
deserve to be the next head chef at the Yardbird. Two lobster. She’s plating it
on the wrong plate. Yeah. Wrong plate. Run Wrong plate.
GORDON RAMSAY: Scallops? Where are they? Paulie? Hey, there’s no time. So– hey. Oh, man. What does the risotto go in? I guess a small plate now.
I’m sorry, Chef. And look at the scallops. Who cooked them? – Oh, Paulie.
– I cooked those. I did. I’m going to ask you
all to start again, because this is bull shit.
– Yes, Chef. – Want me to pull this?
– Put that back in the pan. We got it, Chef. I want two more
portions of scallops. Heard, Chef. Are the tails up there? Paulie, you got
the tails up there? Oh, no. Young man. It’s raw. These– these lobster
tails are fucking shit. Dude, these lobster tails
are all fucking raw. I’m putting them in for
fucking five minutes. They’re still not cooking. Paulie is freaking out. He gets mad, and then
he screws something up, and then he gets even
more mad, and then he screws more stuff up. What the fuck? Paulie’s fish emporium is
going to be out of business real quickly here.
– Come on. Quick, then. You got– you got to do this. I need you to do it. I can’t do it all for you. Yes, Chef. Would you like more of this? Oh, come on, Kimberly. – I’m going to walk, away?
– Yes. Yes, go.
– OK. Going. Risotto behind. Chef, is that an
appropriate portion? Come on, Kimberly. You’re asking the
most– dumbest question. Is that appropriate? What do you think? It’s only plating. It’s not that hard. But he just instantly
stresses me out! Now you’re like you’re
a fucking irritating fucking ex-girlfriend. Chef, what else do
we need for garnish? No.
Up, Kimberly. Up, up, up.
– Yes, Chef. GORDON RAMSAY: Let’s go. Where’s the lobster tails? Lobster? No answer? Coming! Right now! GORDON RAMSAY: Carbonara,
vegetarian, please. No pancetta. No pancetta, Chef. GORDON RAMSAY:
Where’s the scallops? Scallops. Scallops. Paulie, scallops, please! Where’s the scallops? 90 seconds. Take a little look
over your shoulder. Fucking idiot. Hey. Black jacket.
– Hey, Heather? Yes, Chef? Your risottos
with the scallops and the carbonara just– I called for scallops, Chef. Come on. We can’t, like, start
fucking failing already here. Andi? I’m so sorry to
interrupt your evening. Cook the scallops
for me, please. Hey, all of you, come here. That’s fucking now! Sorry, Andi. Hey– now! It’s going to burn. It’s going to fucking burn. I have fucking no idea
what the fuck is going on. My big question to you all– who are you guys? You’re sending me backwards. Take a minute, get organized, or
don’t come back in the kitchen! Yes, Chef. Yes, Chef. All right, listen, let’s just
stay doing what we were doing. We were fine. We were both up on our shit. You guys need to be
on me, though, too. All right.
Listen– Yes.
Got it. – You and me, Heidi, OK?
– Got it. Right.
I’m gonna drive you, OK? – Yes.
– Thanks, Andi. NARRATOR: With Sous
Chef Andi’s help, appetizers are once again
leaving the kitchen. Wow. Man, this is delicious. Yeah, it really is. You, back on the
fucking station. Yes, Chef. All right, Heather, swap
places with the fish, please. – Yes, Chef.
– Let’s go. Paulie, where are you at? I’m coming to fish. You’re on the
hot plate, Paulie. I’m on the hot plate.
Yes, Chef. I’m the executive
chef at my job, so I’m very
comfortable with those calling checks, making sure
everything’s all right, looking at things. Next order, let’s go. Tell them we can
back two salmon, one New York strip, one lamb,
one sea bass, one Wellington. I’ve been doing this
for a long time, you know? All right. I need two strip, one
salmon, one Wellington. No. No, no, no. Excuse me– two salmon,
one New York strip, one sea bass, one Wellington. One lamb. One lamb. And I need two–
and I need two– two– one lamb. Jesus. Two salmon, one strip, one
sea bass, one Wellington. – This is–
– Sorry, Heather. This is an order? This is after– I need those two strip,
salmon, the vegetarian. Those two. Two salmon, one New
York strip, one lamb, one Wellington, with sea bass. Yes, Chef. That is it. Seriously, Paulie? I swear to God, if I could
punch him in the fucking throat, I would. Garnish, Ryan? Coming right now, Chef. Coming up, lamb. Salmon, urgently. Salmon walking behind Ryan. Thank you.
Your sauce at the same time? Yeah, Chef. Sorry about that. Service, please. Let’s go. On order and fire. Kimberly, and I mean move. Four covers, table 11.
Two scallops, two carbonara. Heard! What’s my time on two
carbonara and two scallops? I need three minutes
on the carbonara. Is three minutes OK
with those two scallops? Hello, Heather? Drop your scallops. Where are my scallops? They’re coming, Paulie. All right, walk
with the carbonara. Thank you.
– Heard. – I got you.
– Walking with carbonara. Oh, sorry. Behind, Kim. Right there. Where’s the scallops? Hey. Scallops!
Come on. Come on, Paulie, let’s go. Yes, Chef! That’s just mush. That’s overcooked. And the bad thing is that you
actually put them on the plate. Young lady? Yeah, come over. And you, come here as well. Yes, Chef. The reason why the scallops
are fucked like that, and the reason why that’s
all sat there stodgy now, because it’s not even moving now
is that you’re talking to her, you’re not listening. You’re dithering. Are they good, are they bad? And what are they? They’re shit, Chef. I’m sorry. You guys, let’s re-fire. Three minutes. – Let’s go!
– Oh, my god. I’m pissed. I look like the fucking asshole. Thank you, Kim. Heather, you know I
looked at you when I told you I was dropping my pasta. You know I told you to
drop those scallops. Can I have those
scallops, please? Yes, Paulie. Here. GORDON RAMSAY: Carbonara? Five seconds, Chef. I’ll be walking. Honestly? Coming.
Coming. Sorry, Chef. Sorry. GORDON RAMSAY: Nicely
cooked, the scallops. Thank you. GORDON RAMSAY: Service, please? Thank you. Paulie, take over the garnish. Ryan, explain the garnish. Explain what’s going on, please.
– Yes, Chef. I’m excited. I want to be up there. I want to get this
kitchen back up to pace. You’re going to want
to get back on it soon. – Got it.
– For the bass. So sea bass,
Wellington first, right? Yes, Chef. This is my turn. Give me a chance
here to get everybody back on the same page. Sea bass, garnish? How far out on the bass? Bass?
I’m ready. All right. Bass, garnish. I have Welly garnish rising. Right over here
to the left, please. Can I try that, Chef? Mashed potatoes. Paulie, watch out.
Sea bass. – OK.
– Sea bass? Yep. Wellington, Chef. It’s cold in the middle. Yes, Chef. Heather! It’s cold. Yep. There’s no room for error. There’s no room for fucking up. If I can’t get it together, I
could be going home tonight. Heather? Yes, Chef? I’m done with you
sending me shit. Start again, or just
cut the bullshit! And like we always do,
let’s flip the ticket! NARRATOR: With
entrees being stalled, Chef Ramsay is now trying to get
the rest of the appetizers out. Away, fire. Two carbonara, two
risotto, followed by two scallops, one carbonara,
and one risotto, yes? It was three and two,
I thought you just said, pretty much. No. We’re doing two twos
at the same time. Oh, my god. You’re the one getting
confused, Kimberly. Yes, Chef. Need to push
that risotto, Kim. I’m pushing it as
fast as I can, guys. Heard. This is terrible. What is going on? Thanks a lot. This is not what I want Chef
Ramsay to see from me, as far as being a sous chef goes. Carbonara is going
with that first risotto. I need four minutes. The risottos are
going together, Kim. I feel like quicksand
grabbed a hold of my feet, sucked me in. I have no air, no light. I’m just numb. How long on carbonara? Kim, you getting close? I’m fucking done. I’m done. Kim, we gotta walk together
with that carbonara, OK? I need help. I’m fucking lost. This– I’m done.
– Don’t stop. Don’t stop.
– No, you’re not done. – You’re not done.
– You’re not done. You’re fine.
You’re fine. Stop it. Can I help you
with any of them? Not trying to rush you. I’m really trying to help you. I’ll jump on hot apps. I don’t give a shit. I’m going to serve
these people that have been waiting for over an hour. Take a breath.
You’re good. You’re good.
You’re fine. Just take a breath. Do not quit on us. Oh, my god. Hey, hey, hey. What you panicking about? – I don’t know, Chef.
– Hey, look at me. Do you want to go home? I don’t know, Chef. If you want to start crying– I don’t– I’ve got shit salmon here. – I’m not going to cry.
– Yeah? You’re not going to cry?
– No, Chef. GORDON RAMSAY: No?
– No. I’m not a quitter. I don’t want my daughter to see
that mommy just quit and walked away because she got angry. I’m not going to cry. I don’t cry. I’m not done. The least I can do is
push through, persevere, and do my fucking best. Where’s the bass? Bass is coming, Chef. Paulie, watch out.
Sea bass. OK. Where’s the bass garnish? Here’s your bass garnish. It’s fucking raw. Hey. Hey, all of you. Hey, all of you, come here. Raw pancetta. Oh, man. I just tasted it. Look at me.
Look at me. Look at me. All of you– all of you– all of you– get the
fuck out of here! Get out! Aaron, Andi, could
you do me a favor? Could you just go and
put a jacket on, please? – Yep.
– I’m so sorry. Our sous chefs,
just right there– I am definitely fucking
pissed that we got kicked out. I didn’t get a turn at the pass,
and we are definitely taking steps backwards at this point. Hey! Hey, all of you! I’ve never seen black
jackets in such disarray. Two nominees– get out! A fucking embarrassment! BEN: All right, guys, first
service as the black team. Let’s make it count. One spaghetti and lobster. I’m going to try the Caesar. One order, here we go! Good luck, yes? One order, two covers,
table seven, one risotto, one scallop entree.
One lamb Wellington. Yes, Chef! Good, let’s go! That sounds vibrant. GIOVANNI: Now we’re one
team, and we have to put out the whole restaurant. Only the strong survive, so I’ll
find out if I’m really strong. Keeps opening and
closing the oven. CHEF RAMSAY: You keep
on opening and closing that door, in half an hour’s
time, you’re going to be sorry. – OK, Chef.
– OK? Now you’re cooking
chicken in there. Every time you open
it, add 30 seconds. Yes, Chef.
CHEF RAMSAY: Let’s go, huh? And I mean move, yes? Two Caesar, one
spaghetti, one scallop. Yes?
– Yes, Chef! Where are the scallops? ROBERT: Right here. CHEF RAMSAY: Robert! That’s shit. Yeah? Cooked to fucking rubber. Touch that. They’re overcooked. Hurry up, fire three more. They’re smaller
scallops– look at me. – Yes.
– So they should cook quicker. ROBERT: They were like
the size of quarters. They’re little, and I
had the pan too hot. CHEF RAMSAY: Don’t
serve me rubber! Yes, Chef. NARRATOR: Robert’s
rubbery scallops have slowed down the kitchen. But Andrea, who’s on
the garnish station, is using the time to get ahead. Why are you putting potatoes
in a cold fucking pan? NARRATOR: Maybe a
little too far ahead. Look at me, look at me.
Here. Here. When you fired the
entree, and you put the potatoes in, and start
it out with the pan stone cold. So they’re going to be
fatty, greasy potatoes. Yes, Chef. Chef Ramsay always
yells at me to speed up. But there is a point where
you can speed up too much and get ahead of yourself,
and become frantic. Why are you
throwing it away now? I thought it would– It’s just easy
for you, isn’t it? We’ll just trash it, who cares? No, Chef. I don’t want to be
that frantic lunatic running around the
kitchen, doing nothing. Are you that shit you
need to put potatoes in now? No, Chef. Let’s go. NARRATOR: With Chef
Ramsay’s attention focused on one kitchen, each
dish is under more scrutiny. Who dressed the Caesar salad? NARRATOR: And the Caesar
salads are no exception. I did, I did, Chef.
CHEF RAMSAY: Very nice. Thank you, Chef. Putting out decent stuff
where at least Chef’s not sending it back. Trust me, it’s a good feeling. Risotto’s delicious, Paula. Thank you, Chef. Because if you don’t, you’re
going to be the first one on the chopping block. NARRATOR: It’s 30 minutes
into dinner service. WAITER: Bon appetit.
CUSTOMER: Wow. NARRATOR: And with customers
enjoying Paula’s appetizers, Giovanni is now ready
with his first entree, Ben’s chicken special. Giovanni! Yes, Chef. The drum’s bloody! Fuck. I had to refire a
chicken I had them in the oven for a long time,
but then they started to burn. Come on, it’s got blood in it! I’ve got another one in, Chef! It’s one of those dishes that
I didn’t know much about. This chicken was new to me,
and I should have known better. I need the chicken! About one minute, Chef! It’s nice to know that
I’ve got a dish on the menu. I think people are
really going to enjoy it. You can’t serve me blood! BEN: As long as
Giovanni can figure out how to cook it right. On order, this is
going to table 20. Entree, two Wellingtons, two
chicken, one lamb, one Dory. Wellington medium, yes?
– Yes, Chef! Right, Andrea. What’s going? No answer. I’m not in the
best of moods, huh? To I don’t like being ignored
in my own fucking kitchen. – Yes, Chef.
– What’s going? I have no idea, Chef. Oh my God almighty. On garnish, you gotta be 30
seconds before everybody else. If she’s not checking the
tickets for us, we’re screwed. Come here, you. Story of your fucking
life, you have no idea. Yes, Chef. Hey, she’s
running the section, yet she has no
idea what’s going. Tell her, Chef. Two Wellingtons, one medium,
one medium rare, lamb medium. Well let me ask–
sorry, lamb medium rare. Two lamb, medium rare. Oh my God. Two chicken! [interposing voices] Two Wellington, two chicken,
one lamb, one fucking Dory. Yes, Chef! One Wellington is medium,
the rest is fucking normal. Yes, Chef. Unlike us. What’s going, madam? I have no idea, Chef.
CHEF RAMSAY: You have no idea. I have no idea, Chef. All right, come here, you. Hey. Fuck off! Hey Madam, through
the door there. Fuck off! Get that fucking
camera out of my face. JEAN-PHILIPPE: Andrea. What’s going? Oh dear. Just relax. The only thing he wants
from you is to come back. You need to fight back. If you don’t, you’re finished. This is the hardest,
most difficult, most up and down
thing I’ve ever, ever done in my entire life. It’s just been out of
fucking control all night. There’s no communication
with anybody, and I just haven’t recovered.
– You want to stay? Yes, I want to fucking stay. I’ve been through too much hell
right now to fucking leave. Absolutely. So give it to Gordon. It’s just a reminder
how difficult it’s been, and how much I just
want this so bad. So now you need to be
strong, go back in there, and give it your best shot. Go on, then. I put everything I have
into this, every day, and I just had to go in there
and fight for the rest of it. CHEF RAMSAY: Right,
what’s going? Two chicken, two lamb,
one Wellington, one Dory. Thank you, back
in the kitchen. Now wake up, Andrea! Yes, Chef! CHEF RAMSAY: Dory,
salmon, Wellington. Robert, come here.
Just come here! Shit. Why have you put the
bacon inside the Dory? Just crisping it up,
Chef, real quickly. What’s the bacon with? For the scallops. So why are you putting
it with the Dory? Suppose they’re
allergic to bacon! You can send somebody to the
hospital on the back of that! Oh, you’re right. Oh come on, oh, you’re right. Of course I’m fucking right! Get the bacon out! Yeah, I fucked up, but you
know what, I know in my heart I’ve got it. I’m a bull. Come on, Mr. Bacon Man! NARRATOR: While Robert tries
again on the John Dory, NARRATOR: While Robert tries
again on the John Dory, Chef Ramsay is counting on
Giovanni on the meat station to get out the first
entree of the night. CHEF RAMSAY: What is that? MAN: Giovanni’s best.
CHEF RAMSAY: Hey, Ben. Chef? CHEF RAMSAY: Is that
like a chewed up bit of chicken from the dog? Here, that’s your special. Yeah. Have a word with him, yeah? He’s given up. Take all the garnish back,
so whatever you wish with it. Your special has now
become not very special, thanks to dickface there. Hurry up, Giovanni! Yeah, but I’m
not dickface, Chef. [dramatic music] Yeah, say that again? I said I’m not dickface, Chef. You’re pissed, are you? Look at me, look at me, lies! You’re not as pissed as I am! You fucking are! Donkey! No. Boy oh boy. Cause right now I
don’t give a fuck! Dickface! GIOVANNI: I’m an
emotional person, but he can get in my
face all he wants. He will not break me. CHEF RAMSAY: You’re
sending shit, and you’re trying
to get away with it! Now I’m ready for an argument. Sending me that, you
should be ashamed! Dude, he just
wants you to pop off. And you want to
get all sensitive. GIOVANNI: No, Chef. CHEF RAMSAY: Hey, look at me.
Look at me. If you serve me shit like that,
take your jacket and fuck off! Yes, Chef. I’m not sending
that shit, shit! No, Chef.
Sorry, Chef. I wasn’t angry at him,
I was angry at myself. It was just– I was boiling inside, and
he said something to me. That’s a well done one. And look at me. I don’t give two fucks
if you get upset with me. I don’t give a fuck
what I call you. This is not personal,
this is professional. That first one was a piece
of shit, now pull it back! Yes, Chef. CHEF RAMSAY: Dickface! Right, Ben.
– Chef! Get on meat with Giovanni. On there together, move! BEN: Yes, Chef. Worry about the
Wellington, I got the rest. NARRATOR: With Ben now cooking
his own chicken special, Chef Ramsay is expecting the
meat station to turn around. Why are you cutting the
chicken and putting it back in? BEN: It was not cooked all
the way when it was cut, Chef. Doesn’t it go dry when
you cut it and put it in? BEN: It’s juicy, Chef. It’s juicy. Every single
service, Chef Ramsay finds something to really just
nail my ass to the wall about. CHEF RAMSAY: All the goodness
is running out of it because you cut through it, you thick c***. Yeah. CHEF RAMSAY: Let’s just stand
back and watch that chicken and the juice piss out of it.
See that there? Give it a taste. It’s delicious. Unfortunately, should be the
customer tasting it, not you. I bet you’ve tasted enough.
– Yes, Chef. Yes, Chef.
CHEF RAMSAY: Fucking idiot. On any given day, Chef
could be up anybody’s ass. It just so happens
that Ben has more of those days than some of us. You cut there,
you can fuck off. No, I will not cut that. Why Why are going
to cut them, then? Because if I cut them,
all the juice will come out. Why?
BEN: Because the juice will– CHEF RAMSAY: Why?
– They won’t be juicy. It won’t be flavorful, Chef. I will not cut them. They will rest. NARRATOR: It’s two hours
into dinner service, and the kitchen has only
served entrees to five tables. They can’t afford to make any
more mistakes if they hope to complete dinner service. Giovanni, are we dressing? Andrea, set the garnish– no answer. Are we going? Like I said, Chef,
I need two minutes. CHEF RAMSAY: Why aren’t
the garnishes here? Where’s the team work
between you three? Yes, Chef. There was no
communication at all. What’s up on deck, Gio? I got nothing from
Giovanni, and when I did, it was like just stuttering. I need two lamb garnishes
and Well– and a– He was speaking in tongue. I don’t know what the
fuck he was saying. A Wellington lamb mid rare. A Well– A well done. Can I drop the Dory, guys? How long’s that Wellington? I’m yelling out my Dory,
but if Giovanni ain’t got his part of the
dish ready, then you gotta start all over again. Giovanni, how long? Four minutes, Chef. – Four minutes?
– Yeah. Oh man, my Dory’s
gonna be fucked. And then you gotta start over,
and then you gotta start over. I’m one out on a lamb
and a filet and a chicken. Where are your team, then? Are they all ready? Are you’s ready? Are you’s ready? Come as a team, Giovanni! Yes, Chef. CHEF RAMSAY: Giovanni, Robert. Not you, Andrea. Come here, you. All three of you are pathetic. You don’t care.
– I care, Chef. You’re way behind. And you haven’t
got a fucking clue. Can we work together as a team? Yes, Chef. Two Wellington, one well done. Get it out! Where’s your Wellingtons at? GIOVANNI: I had them right here. I already cooked them– whoa! Ah! Why are you– fuck,
you’ve got a hot pan! CHEF RAMSAY: Robert,
go see the medic. Oh my God. Dude, I’m pissed, man. Giovanni put a fucking 500
degree pan in the cooler, didn’t tell anybody,
and I go, wham! And all I get is– CHEF RAMSAY: It’s started
blistering already. MEDIC: And there are second
degree burns to the tip of his finger and his thumb. CHEF RAMSAY: And the hot
tray was in the fridge? In the fridge. CHEF RAMSAY: Why was
there a piping hot tray in the stone cold fridge? I was just trying
to cool it off, Chef. I wasn’t, I wasn’t– I wasn’t trying, Chef. I feel horrible, because
I fucking burned him. But I didn’t hand him the plate. Robert, I’m sorry, man. CHEF RAMSAY: Here we go! We haven’t got any team spirit,
we haven’t got fuck all. We should have this thing
down just like clockwork. One piece is ready,
one piece ain’t. One station failed. MAN: Lamb’s on
fire, pan’s on fire. DANNY: And another station
failed, and it snowballs. CHEF RAMSAY: We’re going
to go up in flames. PAULA: First night
with the black team one big cluster fuck. Same shit, different day. What about the rest of
the table, what about– will you cover it up? CHEF RAMSAY: Dynamic six,
yeah, my fucking ass. Fuck off, the lot of you. NARRATOR: With dinner
service ending in disaster, Chef Ramsay is wondering if
he has the right final six. I’m not happy. I honestly thought tonight’s
service was gonna be a dream. It was an absolute nightmare. Is this what the
six best can do? No, Chef. Andrea, disaster. Robert, not good enough! Giovanni. You’re special, you. You know, you’re gone. OK. An order. One scallop, one
risotto, one crab entree. One chicken, two filet mignon,
one ribeye requested medium. ALL: Yes, Chef. Tonight, we have
to be twice as fast. [inaudible] on fire, man. Hey, what is this? Don’t blow it. You blew oil on your
face, you fucking idiot. Put it in the sink. I definitely got screwed
by working with Matt. Now I have to watch this
guy who’s like twice my age, you know, fuck
meat up all night. Hey, you. I’m watching you like a hawk. Yes, chef.
Understood. NARRATOR: While
Matt tries to get control of the meat station– Risotto. NARRATOR: — Jen is ready
with the first appetizer. Let’s go. I have more heart than
anybody in this place. I’m going to be vocal
tonight and I’m really try to emerge as a leader. – Jen.
– Yes, sir, Chef. – Very nice [inaudible].
– Thank you, Chef. Service, please. [inaudible] crab, two risotto,
one crab one Caesar salad. We got two minutes on risotto. NARRATOR: Jen is
on hot appetizers and Petrozza is on cold. Risotto crab,
where’s the crab? Here it is. NARRATOR: They will have
to work together to get the rest of the starters out. Holy fuck. Look at the plate underneath. A bit of chive there. Chef Ramsay zeros in on
anything and everything like a heat seeking missile. Get out of there. Show me your fingers. Such a dirty pig. I’m dirtier than
the average guy. Remove the fucking tribe
off the bottom there. Two risotto crab
[inaudible],, yes? ALL: Yes, Chef. You need to fucking stop. Hurry up, Jen. I’m waiting on the crab still. Here’s the crab. Very nice. You work like a pig, yet
you produce amazing food. Thank you, Chef. I’m waiting on the
risotto urgently. I’m going up
with this one now. Without a shadow of a doubt,
I know I am a better chef than anybody in this place.
– Jen. Yes, sir. Come here. Now.
Taste. Taste. Come on over here. Salty. And I don’t pay you
that complement for you to screw me ten minutes later. Yes, sir, Chef. NARRATOR: Despite
some setbacks, 30 minutes into dinner service– How long for that risotto? – Right now, Chef.
– Service, please. NARRATOR: Jen and
Petrozza have sent out half of their appetizers. Now, the team is ready
to focus on entrees. One minute to the window. Two ribeye, one filet
mignon, one Wellington. Hello? Two filet mignon
and one Wellington. One filet mignon, one
Wellington, two ribeye. Two filet mignon
and one Wellington. What’s going next? I said filet mignon,
Wellington, a beef, and fish. Oh, my god. Hey, idiot. One filet mignon,
one Wellington, two ribeye urgently. How come I’m reading
you blind and you’re not even fucking with me? Um.
Um. Working with Matt, like he
doesn’t know what he needs, when he needs it, he
can’t cook it right. Christina and Matt,
is your [inaudible] you got free meat on there? Yeah, Chef. None of you talked
to Corey, none of you are talking to Bobby. I’m done. Now, I’m waiting for her– Communicate. I just communicated with them. The team. You got to talk to Corey,
guys, she’s main on that veg. Corey, you got the veg? No, give me a second, guys,
you’re not fucking telling me. Go on, Corey. Just give me a second, guys.
Fuck. Fucking kill somebody. Matt does not have
his head in the game. Your garnish needs to go up
before the meat comes out, but everybody was so
worried about doing their own thing
tonight, and it was just a lack of communication. Corey, what are
you finding it so difficult reheating vegetables? Can’t communicate with them
right now, and it’s just like– it’s putting me in the shit. You might be in the
shit, but show some form of fucking respect, will you? Hey, snap out of
your little mood. In your face when you look
at me like a cow’s backside. We are supposed to
be running as a team, but those who are not going
to help me if I need the help. I just need to show Chef
Ramsay that I’m going to get the job done no matter what. Coming right now, Chef. All right. Now, two ribeye, one filet
mignon, one Wellington. – Yes, Chef.
– OK. Let’s do this as a team. I know we didn’t get
along all day, but– I know. We got to pull this
together right now. How long, Bobby? How long? I’m ready. I’m going up with my filet. Ribeye walking
to the window now. Service, please. It’s good. NARRATOR: With entrees
finally leaving the kitchen– [side conversation] — Christina devises a way to
cook the meat twice as fast. Ribeye, Wellington,
chicken tandoori. Excuse me. Why are we cooking chicken
and beef in the same pan? Sorry, Chef. There just wasn’t a lot of
room up here on these burners. Suppose someone
doesn’t like red meat? I thought hot
pan, plenty of room, put it in there,
let’s just cook it. It’ll be cool.
– Get it out. Yes, Chef. No, not cool. Bobby, they’ve got beef
and chicken in the pan. Now, you’ve got salmon
and scallops in the pan. Oh, I needed this time to fly. Whoo, hoo. I didn’t really have an excuse. Aren’t you allergic
to shellfish? Yeah. Chef was right. Oh, my god. NARRATOR: An hour
into dinner service, less than half the entrees
have left the kitchen. [side conversation] And they’re not
staying out for long. [side conversation] Christina, Matt,
come here both of you. It’s raw. When Christina was
butchering my special, she definitely wasn’t
cooking how I told her to. She did it her way
and it did not work. How long you cooking
these things for? Sorry, Chef,
about four minute. Who told you it
was four minutes? Chef, I was told by Jen. Jen, did you tell
her four minutes? No, sir, Chef. Jet is a liar. She is so full of fucking crap. She had said four minutes. I’m like there’s no way this
is going to be four minutes. Oh, guys, come on. Where’s the rest of
the chicken garnish? Coming right now, Chef. Are you OK? Fuck you. I need the rest of the
chicken garnish, Corey. Just give me a second, guys.
Fuck. Corey burned her hand and
I didn’t know if she was hurt or not. You are fucking
struggling big time. Chef, I burned my
fucking hand pretty bad. OK.
Hey, fuck up to the medic then. I’m very surprised at Corey. She started crying. She feels like a pussy. Hey, fuck up to the medic. No. Get out. No. Corey must be cuckoo
in the head for talking back to Chef Ramsay like that. Corey, go see the medic. I’m not asking, I’m
fucking telling you to. Shit, do it. I was like in a nightmare,
like I couldn’t move and everything was
like slow motion. And it just wasn’t good. Simple to garnish, Jen, yes? She’s hurt herself, yeah? Yes, sir, Chef. NARRATOR: While Corey’s
sidelined by her burn, out in the dining room,
customer’s tempers are flaring up. [side conversation] [inaudible]. Why are you eating? I’m not, Chef. Come here, you fucking idiot. I’m standing here
struggling to get food out. I just watch you
turn around and eat. I’m tasting my
Wellington, Chef. They’re starving, and you’re
the only one fucking eating. Matt, are you kidding me? Can we get some
meat out here, please? Yes, Chef. He’s a complete mess. Man, I got it. I don’t want to get
yelled at any more tonight. NARRATOR: While Matt is
eating more than some of the, customers Corey has bounced
back from her injury. Hurry up, please, Corey. I hurt myself pretty bad,
but you got to keep going and fight for your team. I’m so sorry you
burned yourself. I’m not here to fuck
around like that. Yes?
OK. An order. Two John Dory, one
ribeye, two filet mignon. How long? Chef, one minute
to the window. What’s going? It’s two ribeyes, one
filet, and one John Dory. Two tandoori, one ribeye
three filet mignons. – Sorry, Chef.
– Hey, come here, you. Come here.
– Yes, Chef. When I call out four orders,
can you log it in your head? You’re supposed to be bright.
– I’m sorry, Chef. I know you’re fixing
everything– shut up. And you expect me to repeat
it again for the fifth time? And I was like,
please, don’t cry. Please, don’t cry. Get lost. Yes, Chef. Two John Dory, one
ribeye, two filet mignon. Hello? What’s going, Matt? I don’t know now. Oh, my God Almighty. I don’t know what’s up
with the rest of those chefs, but I hear every
word he yells out. Two John Dory, one ribeye,
two fucking filet mignon. Yes, sir. Bobby. Where’s the other John Dory? [inaudible] told me– I just heard one,
so I’m short one. It’s going to be one minute
for another John Dory. What’s that there? This is one. I’ve got one up there. I’m waiting for the other one.
– Oh. Well, then, I’ve got it. God. Service, please. You see me. I’m cool as a cucumber. I wasn’t rattled like everybody. Everybody was all pissed off. Everybody had sourpusses
on their face. I stay consistent. [inaudible]. John Dory, filet,
Wellington, yes? NARRATOR: With food finally
leaving the kitchen, all Chef Ramsay wants– Where are we going
with this table? I’m coming up with it, Chef. NARRATOR: –is to keep it going. All of you, just
fucking come here. You as well with you burn. This is why I’m pissed off. What’s that? That’s fucking raw, and
that’s fucking what? Literally, the color
of a [inaudible].. I’m asking a question. What is it? It’s overcooked. Matt seems to be like
a five-year-old trapped in a 35 year old’s body. He doesn’t know when to stop. Sorry, Chef. Oh, please, don’t touch me. I have a migraine. Can you– fuck. I need the ticket here. What’s going next? Busy getting yelled at. Fucking idiot. Come here. What did you say that?
You’re busy getting what? Yelled at. You just give me
overcooked meat. Overcooked fucking filet. I’m waiting for
his stuff and I– Overcooked. Now, you’re saying,
I’m getting yelled at. Was it my fault because
everyone else fell behind? I’m the big team player. I just don’t have team
players around me. Well, don’t start getting
fucking slimy with me when we’re standing in the shit. Whereas you put me in the shit. I can’t fucking
concentrate anymore. Matt started to
go down hard corps. Who the hell put
a hot plate here? Matt is fried. Send me home. I need a vacation already. Something really is
going through the inside of his brain. Salmon, John Dory, chicken,
Wellington, filet mignon, ribeye. – Matty, how long now?
– I don’t know. I’m trying to work
through a migraine. Matt is someone that
makes excuses for himself. Absolute bullshit. You have a headache, you
know, I mean, come on. Pull through it. He’s a crybaby, and
he is definitely going more insane by the minute. Matt, how long– I’ll tell you in a second. Three minutes. These guys are a
fucking bunch of losers. What’s going, Matt? What’s going? Two of those. One filet, one lamb,
and fish, salmon. – No.
– No. [inaudible]
– I’ve got a migraine. No. He’s got a migraine. Look at that [inaudible]. Oh, fuck. It’s not funny. I’ve got a medical– that’s all right. I’ll work with it. He’s got a migraine. Come here a minute. Let me just tell you something. You’ve got a migraine? I’ve had one ever
since you walked in. I know.
I know. Why [inaudible] two minutes
ago, you completely forgot. I know I got– I got no feeling with my
hands and I’m trying to– No feeling in
your hands, yeah? Come here. Go upstairs, there’s a
dorm, and lie down, yes? Lie down. I want to work through it. Get out. Fucking get out. I’ve got a migraine. Fuck off. Fucking useless piece of shit. Matt doesn’t take any
responsibility for his food not being right. Everybody in this place
has a migraine right now. My brain feel like
it’s about to explode, but I don’t give
up in that kitchen. Four minutes to window. Two Wellington,
one fucking ribeye. Hurry up, Christina. Yes, Chef. Oh, shit. Who the fuck left this
rice on here, guys? What is that? It’s burnt rice, Chef. Who put it on there? I don’t know, Chef. Sorry, Chef, I
forgot about it. Fucking useless. Jen burnt the rice. It was sitting on my station. All she had to do was say, hey,
I’m putting this rice here. Get out. Get out. and get to the dorm. Get out. I’m not fucking around now. Get out. I completely forget
that I put that rice on. I feel bad for that, but
it was an honest mistake. Hey, she put it on, you’ve
been standing next to it for an hour. You take your apron off
and fuck off as well. Yes, Chef. Oh, my god, has this
been a crazy night. All right. All of you, fuck yourselves. Get out. Get out. Fuck off, [inaudible]. Oh, shit. NARRATOR: The Chef’s
first dinner service as a single team has ended– Oh, dear. NARRATOR: –in disaster. On the night that should
have been our best service, you’re pathetic. I didn’t really expect
this from the final six. All of you, go back to the
dorms and come to a consensus. Which two should be
up for nomination? Now, fuck off. Chef, can I have a minute
with you alone, please? Oh, fuck me. I had a migraine. I still have it and
it’s really bad. I don’t know if I’m
supposed to give up or if I should stay here. I can’t make that decision
for you, do you understand? But what I would like to say is
just a little bit of manliness. I am not just
pissed off with you. Yes. So if I was in your shoes,
I’d be fighting for my place big time.
– Yes, Chef. Thank you.
– Yeah. Good. Thanks, Chef. All right, garnish is set. Meat’s looking good. Mine is the [inaudible]. I’m working on that
right now, though. I’m going to start
buttering some buns. Timing, synchronization
more than ever before, right? Yes, Chef. Guys, guests are walking in. JON: Walking in. Let’s go, guys. NARRATOR: The
remaining chefs have survived 15 dinner services. But tonight, with just
five chefs in one kitchen, there will be nowhere to hide. Excellent. Here we go. Good luck, guys, yes? Yes, Chef. CHEF RAMSAY: Four covers Table
31, two sliders, two risotto. Yes, Chef. Let’s go, let’s go, let’s go. All right, six minutes
on that first risotto. Six minutes, heard. There’s five of us still. We’re all fighting
for one position. This is going to be
the toughest test that we’ve experienced yet. Risotto walking. Walking those sliders. Yep, Table 2. Go, please. NARRATOR: The kitchen is
off to a strong start. But in the dining room–
– Nice to meet you. – Nice to meet you.
– Yeah. I know this is
late notice, but we would like a table for me
and my friend James Kraft. Is it possible?
– Hi, James. – Hi.
– Jean-Philippe. Nice to meet you. It’s a pleasure, a pleasure. Have a seat and let
me see what we can do. – Thank you.
– Give me a moment. Thank you. NARRATOR: Jean-Philippe
has a small problem. I have Mr. Antonio
Sabato, Jr. He’s a VIP. He’s in the bar.
We’re fully booked. Could I use the Chef’s Table? Of course, let’s go. What do we got? I managed the best
table in the house. Awesome, awesome. We’ll take it. That’s great. Thank you very much.
How are you my friend? Good to see you, buddy.
Welcome. – Thank you very much.
– Good to see you both. James Kraft, nice to meet you. Antonio Sabato
Jr., he’s actually very attractive in person. Thank you very much. Ah. Hopefully, he is
impressed with our skills. CHEF RAMSAY: Guys, we have a VIP
joining us at the Chef Table, yeah?
Wake up, everybody, yes? Yes! Cyndi, take the
order, let’s go. Yes, Chef. I’m not nervous at all. Antonio Sabato Jr., you
know, he’s a great-looking guy and all– Lobster risotto. I’ll do the Caesar salad. Thank you very much. Thank you. But not really my cup of
tea, if you know what I mean. [chuckles] VIP Chef Table, yes? One lobster risotto, one Caesar. Yes, Chef. Put a little portion of
sliders on there as well. Yes, Chef. Slider will be ready
in four minutes. Four minutes, heard. I’m not going to buckle
under the pressure tonight. I’m going to stay calm,
focused, and drive the team. Walking Caesar. Behind you, Chef. Lobster? Cyndi is standing staring.
And now Cyndi is here. You’re back there. And Cyndi comes up empty-handed. Oh, Jesus. [sizzling] Cyndi, Cyndi. Yes, Chef. Serve the Chefs Table, please. Let’s go. Absolutely, Chef. MARY: There’s only one team,
one kitchen pumping out orders. The Chef prepared
these sliders special for you to enjoy in addition. And we are doing a
great job right now. – That’s good.
– Push the risotto, Ja’Nel. Let’s go.
JA’NEL: Yes, Chef. I’m really getting
slammed with risottos. I just have to make sure
that mine is delicious and that people like it. – 36 at the window, please.
– Yes, Chef. CHEF RAMSAY: Let’s go.
– Right now walking. CYNDI: Ja’Nel, are you
ready on those risottos? Ja’Nel, what are you doing? Sorry, Chef, it’s
coming in one minute. Ugh! Ja’Nel, come on.
– Send it, Ja’Nel. Risotto walking. Hey, all of you– all of you! Hey, that means you. I’m sorry, Chef. Come here, you, So take that. Ugh, It’s disgusting. Come here. All of you, come here. We have a VIP guest in
the fucking kitchen. What is that? It’s mush, absolute mush! What is happening? JA’NEL: I can’t believe it. It’s just really,
really embarrassing. Get a grip now. Yes, Chef! Sorry, Chef. Take a deep breath,
get your shit together, and just make it right.
All right? Thank you. NARRATOR: With Ja’Nel having
issues with her risotto, the flow of food out
to the dining room has slowed down considerably. Oh, my god, I’m so hungry. I know. GUEST 1: Maybe the bread’s
holding me over, I guess. NARRATOR: And hungry diners
are getting restless. – I’d like some food–
– [laughing] –so I don’t have to wait
around and eat bread all night. Yeah, it’s ridiculous. Those sliders look good. Do you think if I went and asked
for one, they’d give me one? GUEST 2: They probably
would give you one. How long, please, Ja’Nel? Walking risotto.
CHEF RAMSAY: Let’s go. I’m here. Let’s go. That risotto is delicious. Thank you, Chef. Good job, Ja’Nel. It was such a relief. I’m just going to have
to try to keep this up because this is
only the beginning. Ja’Nel’s recovery on risotto
has reinvigorated her team– Pick it up, keep talking. NARRATOR: –and
please the diners. This is worth the wait. Wow, yeah. NARRATOR: With the
team back on track– Two sliders, one mussels, one
risotto, I hope it’s working. Yes, Chef. NARRATOR: –Chef
Ramsay pushes to get the rest of the appetizers out. Come on, come on, come on. Walking mussels,
walking mussels. Two mussels, Chef. Let’s go. Walking risotto behind. Sliders, I’m dying. Sliders are walking. Sliders– Let’s go. Did you check the temperature? SUSAN: She gave us a slider
without any meat in it. Mary. Yes, Chef? Two sliders, buns are all
greasy and one with no patty. It’s a burger. You put the burger. You put the bun, you know? You put it all together. It’s a– I don’t fucking know. – OK, yeah, Chef, I have one–
– No, it’s not OK. That’s a mess.
Come on, please. Ugh! I’m trying to get
it together, Chef. Mary, please look at me. Yes, Chef. You’re getting your
knickers in a twist. Calm down.
– Yes, Chef. I wear knickers on
a regular basis. You never go commando
in the kitchen. It’s dangerous. If you concentrate, you
won’t forget to put the patty in between the fucking bun! Yes, Chef. – Two sliders are gone?
– Yes. No, they’re not gone. I’m waiting for you. I’m being a freaking
idiot right now. OK, I’m coming, Chef. I just asked you for it. MARY: OK, right here.
– They haven’t gone. Are you OK? Yes, Chef. CHEF RAMSAY: Stop. Mary.
MARY: Yes, Chef? – All of you, come here.
– Yes, Chef. Oh, my gosh.
CHEF RAMSAY: All of you. That’s you, Susan.
– Yes, Chef. CHEF RAMSAY: Just touch that. It’s dry as a bone. Look. Do you think that can be
served at Caesar’s Palace? No, Chef.
I’m sorry, Chef. If we get kicked out
with these black jackets, hoo-hoo, so help me, god. Oh, come on, please, Mary! Mary, I need you
with me, or we’re going to fuck this whole service up. I have another one
coming right now, Chef. Jesus Christ. Go, ladies, please pick it up. Holy cow, I’m just
trying to get this done. It’s all right.
I know. We’re getting it, Mary. We’re getting it. One portion of
sliders, urgently. Can you walk the
sliders for me? – Got it.
– Thank you. Just one order or two? Guys, please, get a grip. Ugh! I am so frustrated right now. Coming, Chef. Sorry, Chef.
– Yeah. We need to start getting
food to these diners. CHEF RAMSAY: Go. OK, you’re dropping
those burgers. NARRATOR: Mary’s third attempt
at sliders is a home run. CYNDI: Keep going. Yep, next ticket. MARY: Walking scallops. NARRATOR: And appetizers
are now leaving the kitchen at a steady pace– CHEF RAMSAY: Service, please.
Go. 32, yeah? Thank you. Wow, it’s really good. NARRATOR: –opening the
door for Chef Ramsay to start sending
entrees as well. Going out too–
what is it? One halibut, one sole, yes? Yes, Chef. I need seven minutes. I’m disappointed with my
performance on sliders so far. But I’m ready to put out
beautiful fish plates. I’m a strong chef. I Know that I can do this. Two Wellingtons in four
minutes, garnishing in three. Thank you so much. I’m excited to be on garnish. I feel like I will definitely be
a great voice for the kitchen. Failure is not an option,
got to prove myself. Tonight is the night. I’m dying now. The halibut, the sole, the
two Wellingtons, you said seven minutes nine minutes ago. How long? One minute on garnish. JON: It’s all cut. CHEF RAMSAY: Garnish, let’s go. Walking Wellingtons. Garnish. Wellington, Chef. Garnish. SUSAN: Walking. Come on, Susan. Yes, Chef. I’m dying for the
halibut and the sole. I need one minute on the
halibut and sole, please. All of you, all of you– Yes, Chef. Susan reverts
to burnt garnish. That’s for her fucking sole. Look at that, eh? Well, is that what you
want, burnt garnish? – No, Chef.
– Susan, wake up. Yes, Chef. Damn, it sucks. It really, really sucks. The fish is still in her hand. Yes, Chef. Walk the garnish
for halibut, please. JON: Thank you. Heard, coming. Fish with the garnish. Look at this. Aw, fuck me. All of you, come here. JON: Yes, Chef.
CHEF RAMSAY: All of you. Yes, Chef. She burns the
garnish for the sole. This looks like it’s
been steamed, right? Then you flip it
over, black as fuck. Aw, fuck off. Both of you, fuck off.
[throws silverware] Fuck off. SUSAN: Come on, guys,
let’s pick up our quality. Sorry about that burnt garnish. Will you get sole out, please? What the fuck? I’ll be out in one minute
with that, OK, yeah, Chef? You being behind is
going to fuck me up. It’s so frustrating. Sole garnish walking. Where’s the sole, please? MARY: Coming up,
Chef, right now. Right behind you. CHEF RAMSAY: How’d you do that?
MARY: I’m sorry, Chef. Amazing one side, fucking– I’m sorry, Chef. I’m very sorry, Chef. Service, please, go. NARRATOR: Although Susan
and Mary hit a few speed bumps as they close in on
completing the entrees, the Chef’s Table– Oh, my god. See how tender that is? Oh, yeah. NARRATOR: –is impressed
with the final results. Here we go, two covers
Table 21, two mussels entree, one halibut, one New York strip. Yes, Chef. Two minutes on this order,
one halibut, one New York. Three minutes heard. Who– what’s she on about? Susan calling out halibut
and New York steak, and she hasn’t even
sent the appetizers. What’s going, Susan? Right now we have one
halibut and one New York. Hey, all of you, come here. Stop what you’re
doing, all of you. JON: Yes, Chef. She’s firing entrees, one
halibut, one New York strip. FYI, dumbo, we haven’t
even sent the appetizers. What is Susan
thinking right now? Like, what are you
thinking, Susan? Is the ticket crossed out? ALL: No, Chef. What are you doing to them? We fired that ticket, Chef. Who’s “we”?
I didn’t. She’s screwed. All of a sudden,
you’re the chef, right? – You’re the chef, no.
– Step up. Here you go. Here you go, you
fucking run it then. Here you go. Andy, leave her alone. JON: Susan can’t even
give correct times on her own station. She’s running the kitchen? [sighs] We’re fucked. – Sorry.
– You run it. Fuck it. There you go, run it. Fucking good luck. Off you go. This is a fucking joke. Andy, fuck, I’m leaving. Pathetic. I have to prove
to my teammates that I’m not going to crumble. I’m going to run this pass. And I’m going to
keep service going. Guys, let’s not
lose our fight. They’re not here. They want to see us fight back. So speak up, Susan. Tell us what you need. Two mussels. Susan, I’m walking mussels. Come on in. Here. For 41? Yes. Thank you. Fire three Wellington,
three New York strip, please. Hey, how long, guys? One minute. Can we walk those
three New York? Three Wellingtons. JON: Slicing Wellingtons. Wow. SUSAN: Oh, my gosh, Chef
Ramsay is back in the kitchen. I have no idea what
he’s going to do. And I’m really nervous. Oh, Jesus. The last table. How long do you need, Jon? One minute. I need three orders
of mushrooms walking. JON: Beautiful,
thank you, garnish. Let’s go.
How long? I’m ready on garnish. Wellington’s walking now. New York will be right behind. Walking. SUSAN: Jon, where’s
the New York? Walking. Go, please. Turn everything dark. Line up, guys, please. Yes, Chef. CHEF RAMSAY: Trust me, this
is not going to take long. I don’t know where to start. After one of the best ever
services in Hell’s Kitchen, I was expecting more
of the same, right? But tonight was a disaster. I’ve seen you have better
services weeks ago. At this stage in the
game, everything you touch has to be your best. NARRATOR: Ben’s challenge
winning halibut is proving to be a very popular choice. The halibut. The halibut. The, uh, halibut. Six minutes to window, yes? Scallops, truffle
salad, capellini, Dory. Let’s go guys, yes? Come on, guys,
you’re quiet here. Jesus, where’s the response? ALL: Yes, chef. I can fire one Dory. You can fire one Dory. Thank you, firing one Dory. And a scallop. I’ve got the fish station and
I’m pretty psyched about it. I just gotta to keep
my cool, keep my calm, and get it pumped out. John Dory, capellini,
scallop, truffle salad. Let’s go guys, yeah? Yes, chef. Scallop, John Dory, chef. Thank you. You got five halibut
on order all day. GORDON RAMSAY: Ed. Five all day, that’s it? GORDON RAMSAY: Ed!
Ed! – Yes, chef?
– I got raw fucking Dory. Scallops need
thirty seconds each. Yes, chef. GORDON RAMSAY: C’mon,
it’s a thick piece. Get it in the pan, Ed! Oh, in the pan. Yeah, back in the pan! Where the fuck you
going to put it? There’s definitely more
pressure, absolutely. Stop panicking. Yes, chef. You got to show yourself
some composure now. I just kept thinking,
don’t mess up, don’t mess up, don’t mess up.
GORDON RAMSAY: Let’s go. Going with the capalleni. – More seasoning, Jason.
– Yes, chef. Yeah, some more fresh
lime in there at the end. Yes, chef. GORDON RAMSAY: Let’s go. There’s six of us left. Chef Ramsey is going
to be on your ass. There’s no getting
away from that. Yeah, put some fucking
finesse into it, Let’s go. How long, then? Talk to me, Jason. I know you don’t like
returning a fucking answer but I’m asking you a question. You just blank me. Twenty seconds, chef. Thank you. This is a unique opportunity
for someone to start taking the fucking lead.
JASON: Yes, chef. My back’s turned, I
got to hear the kitchen. Kitchen in sync, kitchen on
form, and great communication. I can’t force you
to fucking talk. It’s now or never. BOTH: Yes, chef. How long on the scallops? Are they ready to go?
– Going to the pass. Going to the pass, go ahead. Take potatoes to the pass,
scallops are right behind. Capalleni. Thank you.
Scallops, please. Thank you. I don’t think it’s clear who’s
going to go home next at all. Before you had so
many people and you can kind of count on
them to fuck up, but now you have to stand out. Let’s go. OK, potatoes are up. Scallops coming right behind. GORDON RAMSAY: Very
nice, those potatoes. Thank you, chef. GORDON RAMSAY: Let’s go, guys. Scallops, chef. Going right behind. Fucking, finally. Service. NARRATOR: With appetizers now
flying out of the kitchen. It’s really creamy. I like it.
– How is everybody? J.P.: Yeah, guests are fine. NARRATOR: Chef Ramsay
turns up the heat and starts the
kitchen on entrees. OK, list goes halibut,
chicken, duck, beef. Six minutes to window.
Let’s go. HOLLI: Yes, chef. Ed, I got more portions
of your halibut coming. I’m going– I’m doing
them in between of this. Thank you. Thing about desserts
is you have to keep busy and support your
team so you don’t look like you’re
just standing there with your thumb up your butt. Benjamin, how much longer do
you think on these Wellington’s. Did you gratin your beefs? Benjamin! Look at Autumn, and
she’s doing nothing. So, she should be in
and out of the oven. But you’re not talking
to anyone again. And what you’re going to do
is sink my fucking kitchen. I am looking for
a fucking leader. Now, look at me, open
up, and start talking. Yes, chef. HOLLI: Do you need
anything, Ben? BEN: Get out of my fucking way. GORDON RAMSAY: Benjamin. Fucking hell. Benjamin. Oui, chef. Where’s the gratin? Fuck. Fucking idiot. I should have been
able to bust it out, but, you know, I get
flustered if it’s really busy. You know, and disappointing
your boss and your idol sucks. GORDON RAMSAY: Wake
up Benjamin, yeah. Cut your fucking
hair off, they’ve taken your fucking brain out. Go, please, yeah. Come back for the rest, yeah. Chicken. ED: Two halibut, two duck.
[crash] Be careful. You OK? GORDON RAMSAY: What happened? GORDON RAMSAY: What happened? [laughter] HOLLI: You OK?
– Yeah, I’m fine. ED: He slipped, he fell.
You all right? BEN: Yeah, I’m fine.
– Are you OK– BEN: Yes, chef.
– –after falling over? BEN: I’m fine, chef.
– Look at me. Slow down, yeah? BEN: Yes, chef. Two beef, one duck,
one halibut, yes. BEN: I’ll do it, chef. Two Dorys, chef. Minute and a half
on two halibut. GORDON RAMSAY: Ed.
– Yes. GORDON RAMSAY: Still
raw in the center. It’s a salad not fucking sushi. Damn.
GORDON RAMSAY: Ed. ED: Yes, chef. GORDON RAMSAY: Look at me. What’s the matter with
you, cooking John Dory? No answer, chef. You’re trying to get your
apps and your entrees fired at the same time. Taking two John Dory,
coming back for two halibut. It was hard to keep up with. GORDON RAMSAY: Ed! Yes, chef. Raw halibut, not
undercooked, fucking raw. Ed! I shouldn’t be telling
you at this fucking stage! You are correct, chef. I think that Ed has had
a couple of rough services. I mean, everyone runs their
station the wrong way, but I would have
done a better job. GORDON RAMSAY: C’mon, Ed!
– Yes, chef. GORDON RAMSAY: You put
me in the shit now! ED: Coming up, chef.
GORDON RAMSAY: Halibut. Behind.
Behind. Two halibut. Fucking unbelievable. You got 14 all day after this. 14 I need more
in the reach-in. – All right, I got it.
– Killing me on halibut. How long? JAY: Two minutes. GORDON RAMSAY: Ed! It’s still fucking raw! Damn! Get me two fresh pieces in. You can’t serve that
being cooked three times. Ed just couldn’t
get the fish right. Calm the fuck down, get your big
ass some ice water, and cook. Duck’s up there,
perfectly cooked. Garnish perfectly cooked.
Raw halibut. But we’ve gone past the
stage now of starting the whole table again. Send the duck, please, Scott. Go, go on. I’m losing scallops. NARRATOR: While the halibut
dish has Ed struggling to keep up on the fish station. Garnish, please. Yes, chef, coming. NARRATOR: It has also caused
a ripple effect that’s putting Jay behind as well. Well Ben’s here, but
where are you, Jay? The– oh, for the Wellington? GORDON RAMSAY: Oh, my god. I had to redo
sides because of Ed. One halibut is seven items. So you screw up two, that’s
14 items I have to do. Oh my, god. It was ridiculous. Jay, you need longer? Ben, you got to, I’m– Because that halibut screwed me. NARRATOR: It’s two hours
into dinner service. And while some diners are still
waiting for their entrees– We were just waiting for
the, um, other two fishes. NARRATOR: –in the kitchen,
Chef Ramsay is still waiting on Ed to deliver the halibut. Why aren’t they cooking? Because you’ve got to
fucking braise them. Get them back in. – That one’s busted.
– Ed. Yes, chef. You’re fucking killing me now. Sorry, chef. What the fuck? Ed, call out if
you need something. I got 38, halibut. A lot of halibut
got sold tonight, and it was hard to keep up. That was just a thick fish,
very hard to get cooked quickly. Could someone
fucking get on there and braise some
halibut urgently? You’re not
searing them enough. I am searing them, man. You’ve got to sear it. If I was cooking
fish tonight, I think it would have been
busy and crazy, but the truth is I
know how to cook fish. I don’t know what was
going through Eddie’s head. You put too much stock in
them, you end up boiling them. 42, the lady’s pregnant,
the gents are nearly finished eating. Ed, the two halibut
are dragging, the lady’s pregnant
on the table, and the two gentlemen have
now finished their duck. Sorry, chef. Coming right up. She’s about to give birth. Coming up to the
window with the halibut. Oh, Jesus. All of you, all of you. Yes, chef. Stop. Come here. Fifth time. Just take, hold it,
and pass it along. And pass it along to them. A Fuck off. Benjamin, Jake, any answers? I don’t know, chef. I can understand
a couple mistakes, but that many mistakes,
clearly you’re having an issue. You only need to cook it to 120. You’re not curing cancer. You’ve got to sear
them harder, dude. I need five hal,
where they at? I’m gonna need some halibut. I’m going to sear them and just
get them ready to go over here. Ed was just scrambled. If we can’t get
those entrees out, pretty soon, chef’s going to
kick us all out of the kitchen. The final fix, we’ve
got to get it out. Now we’re cooking halibut on
the fucking appetizers section. I’m just staying out of
their way, I’m making space. Autumn annoys me
because she tries to get away with as
little work as possible. I just don’t trust her. Come on, guys. Two halibut. – Behind that is three halibut.
– Three halibut? So stock three more halibut.
You guys, we have three halibut. – You got three more halibut?
– Yup. Fish all day? No, we’re going three
beef, one’s medium, a duck and a Wellington. Fucking hell. We’re going two chicken,
two halibut first. Oui, chef. After that, halibut,
duck, Wellington, beef. – Yes, chef.
– Come on. Where’s the fight back there? I’m coming, chef. I’m fighting back. We’re not even
halfway through service. I tried to stay as
mentally focused as I could, and I just, you
know, I got behind, and once I got behind
I was trying to stay in the game and battle back. Now behind, two halibut. Hallelujah. Two halibut, two beef. Unbelievable. It’s like day one
all over again. The beef’s not even hot. Just touch the side of the beef. Get it in the oven, will you? Yes, chef. My two steaks came back
because they were fucking sitting there waiting Ed’s fish Benjamin, open up and
bring your team with you. I’m giving you the fucking lead,
I can’t keep on telling you. Pick it up.
– Yes, chef. I understand that he wants me
to start talking and counting down, but it is difficult
to talk while you’re trying to concentrate on your food. It’s like talking while you’re
trying to paint or something like that. I’ll tell you
something here and now. You can cook, but
you can’t lead. Yes, chef. Well, why’s no
one picking this up? He’s gone side,
I’m not even going to talk to him ever again. He’s in the fucking shit. And you, you got your
fucking head up your arse. Yes, chef.
– I was a mess out there. I thought I was going
to start crying. We were totally fucked. – Benjamin?
– Oui, chef. No one’s leading. Jay, up to the
window right now. Halibut. Duck, Wellington, beef. Jay, you have that stuff? Yes. Christ. NARRATOR: It’s over two
hours into dinner service. and with diners still
waiting to receive entrees. I’m just curious if
we’re going to eat or not. And the VIP guest
arriving at any moment. Coming out. Ben finally has entrees
ready for Chef Ramsay. Three halibut, one Wellington. [inaudible] chicken,
it’s the next table. NARRATOR:
Unfortunately, they are not the entrees he’s look for. That really fucked me up,
Benjamin, because no one’s fucking concentrating. So easy for you to ruin things. Well, let me tell you something. You fucking ruined my night. It was crazy over there. I think he was just off. People need to like, take
a step back from everything that’s going on and just cook. You’ve done it before, and
you can do it ten times better, but no one gives a fuck. That’s what fucks me off. What are we doing,
Jay, Ed and Benjamin? Hey, how long you got on
the three halibut right now? I need three halibut. Three, I can go with
three right now. Is that all? How long are those
scallops, are they ready? Scallops are getting
out of the pan. All right, great. Oh, fucking hell. Oh, fuck. Benjamin. Oui, chef. Come here.
Ed? Yes, chef. Come here. So he brings the
next table to me. Yes, chef. He’s fucking saying nothing,
and then that comes up to me. Yeah. Do me a favor. You and you, get out. Enough. Don’t think I’m
going to get my lamb. Fuck off up to the door.
Get out. Get out, Benjamin. Get out. Jason, on the fish. Yes, chef. Autumn, on the meat. Yes, chef. Holly, on the appetizers. Fucking unbelievable. It’s me that was
up for elimination. I had a bad service tonight. Ed being such a cluster
fuck definitely hurt me. I could have carried it through,
but I didn’t, so fuck me. Absolutely pathetic. There was a fucking
shitload of halibut. How do you go
downhill like that? There’s no two ways about it. I’ll be up for elimination,
that’s a definite. Now, I’m capable of
doing 100% better. I wasn’t in the zone, and that
was just one of them nights. Unbelievable. Let’s go. Hey, I need a portion
of scallop urgently. Yes, chef.
Scallops. Scallops.
Everything else is up. Can we work together, yes? Yes, chef. All right, we’re gonna
get this one right. Scallops please, where are they? Coming right
now with scallops. OK, good.
Thank you. They’re nicely cooked, Jason. Thank you, chef. Let’s go, three halibut. 30 seconds, chef. Three halibut are
coming up right now. When Ben and Ed were kicked
out, It made it less chaotic. Mashed potatoes for two. Mashed potatoes
right now, chef. I felt like this weight was
lifted off my back when they were kicked out of the kitchen. Going down with halibut. NARRATOR: With the kitchen
down to only four team members, the chefs seem to be
finding their rhythm. Hot, coming down. Good, service please. NARRATOR: And not
a moment too soon. Hello. Hey. How are you? Our VIP’s arrived,
civilization, let’s go. Hey baby. Hey, what’s up? How are you? Oh my god, it’s
Whoopi Goldberg. Fuck. Whoopi, man. This shit crazy. Guys, how about
good evening, please. – Good evening.
– Nice to see you. Welcome.
– Whoopi? What the fuck are you
doin here in hell? Whoopi, nice to
see you, darling. And you, Gordon. She didn’t make
me nervous at all because she’s very friendly. And very quiet. Well, it wasn’t earlier on. It wasn’t. NARRATOR: With Whoopi and
her guests settling in. Risotto for me. Yes, please. NARRATOR: There’s still
hope for the remaining chefs to complete dinner service
on a positive note. Chef’s table, we’ll make
risotto stunning, yes? – Yes, chef.
– Let’s do this. I’ll get risotto started. Scallops, coming
right now with scallops. OK, you guys, my
risotto’s ready to go. Service please, JP. Hello, risotto. NARRATOR: As the
evening winds down. Come on, last ticket. This is really good. NARRATOR: Holly,
Autumn, Jason and Jay work together effectively
to finish dinner service. It is coming right now,
two beef, medium well. NARRATOR: And satisfy the
customers in the dining room. Thank you. Worth the wait. Oh my god, it’s so good.
– NARRATOR: And at
the chef’s table. Oh my goodness, my gosh. There’s nobody on Earth that
doesn’t know Whoopi Goldberg. I am so happy. It was awesome to cook for her. Jump on desserts, please. I’m really proud of
everyone and what we did here. It was rough, but we got the
last tables out pretty quickly. Job completed. Switch off. Yeah, pathetic. Pathetic. I put you into
one team because I believe strongly across
every individual standing in front of me now. And you seriously let my
dining room down, and more importantly, yourselves down. Ed, you should know how
to cook halibut by now. Benjamin, one thing
you confirmed tonight, that you cannot lead. If you can’t talk to
to five of your team, what chance have you got running
a brigade with 45 in there? It’s not good enough. Four-top, thank you. Here we go, guys. yeah? Nice, strong start
to the service. You owe it to yourselves. On order, four top, table 52. Two scallops, two
spaghetti entree. One salmon, one
Wellington, two beef. ALL: Yes, Chef.
– Thank you. Sounds like a kitchen.
Now cook like a kitchen. Seven minutes. Tell me when you’re
about three minutes out. I’m going to tell
you every minute. [inaudible] out that. Three scallops,
one spaghetti, yes? ALL: Yes, Chef. When service starts,
we’re all communicating and it’s a great feeling. We’re getting off
on the right foot. All the dead weight is gone. We should all just shine. Are you good with one minute
on two scallops, Jillian? Flipping my scallops
in about 30 seconds. So I need probably
like one minute. One minute, heard. Walking up on garnish. – Two spaghetti, where is it?
– Walking. Right. Scallops, now please. Those scallops
went in ages ago. Come on. Jillian, are you ready
on the last three scallops? They’re not cooking evenly. Yeah, they’re overcooked. Jillian, they’re overcooked. I’ve never been
on fish station and I had to cook scallops. And I feel like a total asshole. Start the spaghetti
again, then. Guys, it’s our first table. NARRATOR: While the
kitchen starts over on their first
order of appetizers, the dining room welcomes
a dignified table of 12. [applause] Marines come in, the
dining room applauds them. I’m really excited to
cook food for them. I love men in uniform. NARRATOR: With the
dining room filling up– I’ll start with the scallops. Beef rib-eye. Grilled salmon. NARRATOR: –and
tickets pouring in, the pressure is on
to get food moving quickly out of the kitchen. It’s the first table, guys. Coming right now, Chef. How is this possible? 30 seconds, Chef. No, these are already
close to overcooked. I have no idea what the fuck
was going on with Jillian. Just make sure you get equal
amounts of color on both sides. She doesn’t have that
fine dining experience. She’s just not up
to that level yet. Like in this pan, you can only
do one, or this pan only two. Just take them out. But they’re dead. They have no color on that side. It just gets more
and more humiliating. What am I doing wrong? The pan’s not hot enough
and you’re overcrowding it, so it’s boiling it. GORDON RAMSAY: The
scallops, again. I got to get them going again.
They’re overcrowded. GORDON RAMSAY: Start the
spaghetti again then. Starting another spaghetti. Come on, my lobster
spaghetti takes seven minutes. So every time Jillian
messes up on the scallops, we’re seven minutes
behind again. Chef is literally
about to kill us. Oh. How long on the scallops? I’m going to the
window right now. Going to the
window, you ready? – Yep.
– Spaghetti? Walking up. All right, scallops
cooked perfectly. – Now get a grip.
– Yes, Chef. Come back to me. I will, Chef. Pasta’s wrong. GORDON RAMSAY: All of you. This is bullshit. Dining room filling up. Table of Marines,
overcooked scallops, and crunchy spaghetti. What are we doing here? Come on. Start the spaghetti again, then.
– Dropping spaghetti. Seven minutes out. We’ve got to get this shit
together or we are all toast. GORDON RAMSAY: These customers
are coming for an experience up there. So far we haven’t even
left the ground yet. I think they’re good. Once Russell showed me it only
takes a minute and a half, I’m like, I’m going to
count to 90 every time Just so I can get perfect scallops. 10, nine, eight,
seven, six, five– I need scallops,
I need spaghetti. Let’s go. These are better, Chef? Nona, spaghetti now. Yes, Chef.
GORDON RAMSAY: Service. NARRATOR: 45 minutes
into dinner service and a steady flow of appetizers
is finally leaving the kitchen. It’s good now. NARRATOR: And the arrival
of another VIP guest takes some of the focus
off of the kitchen. She looks great. Yeah. She’s beautiful. I’ll do the
salad and the fish. You want the salad? NARRATOR: While Nona and
Russell continue to work on appetizers–
GORDON RAMSAY: Let’s go. Service. NARRATOR: Chef Ramsay is
counting on Trev on the meat. Three beef, one
Wellington, one salmon. I want to push this. NARRATOR: –and
Jillian on the fish– Salmon in the oven. NARRATOR: –to get
going on the entrees. The plan is to stand out
as an individual tonight. Ramsay put me at
meat for a reason. He wants to see what I can do.
– Jillian? Salmon’s got about
two minutes, I’d say. You should be driving it. You’re not waiting
on her, are you? – No.
– No, good. So you’re telling her. All right, five minutes to the
window, two beef, two halibut. JILLIAN: Yes, Chef.
– Two beef, two halibut. I’ll make it happen
in five minutes. That’s what I need to hear. Jillian was getting a little
flustered over on the fish station. I needed to take control
of it, help her out as much as I could, like always. Get the halibut rocking,
those are ready to go. Why isn’t that seared? I don’t know, Chef. You’re supposed
to be pre-searing it and pre-braising it. I mean, this is getting worse. I’ll help her out. If you don’t do it right, then
get the fuck out of the way and let me do it. I’m not going to let us go
down that easy and that quick. It’s just like a
joke, like you’re just being punked, like you’re
being set up to look stupid. Jillian, when you
braise something, and you want it to cook fast,
put that bitch on the bottom. NARRATOR: While Russell
leaves his appetizer station to help out
Jillian on fish, the kitchen is stuck in neutral. And no food is making it
out to the dining room. Appetizer,
appetizer, appetizer. The Cojo gets very cranky
when he doesn’t have food. I need meats,
garnish to the window. Sauce, sauce. Walking right now. Going to the
window, need meat. Salmon right now, Chef. I would have been
fucked if Russell wouldn’t have came and helped me. Service, please. But after tonight I believe
Russell does have my back. RUSSELL: Don’t use tongs. You’ll break it up. Halibut, please. 30 seconds. NARRATOR: Nearly two
hours into dinner service, Russell’s tutorial on
the fish station has paid off. Service. NARRATOR: And the
first set of entrees are making their way
out to the dining room. It’s delicious. NARRATOR: Now the chefs
must communicate and work together to build momentum. Three beef, one Wellington,
five minutes to the window. I just want it as
fast as possible. ALL: Yes, Chef.
– Garnish, how long? Garnish, come on. I need you to push it out.
How long? Hey.
answer me. That’s all I want,
is a fucking answer. It was like communication
breakdown, I swear to God. That’s become our theme song. The scallops are in the pan. Where is the scallop garnish? You got the garnish? Oops, not ready yet. There’s just so much going on. I only have two hands. Honesty, I’m
about to walk out. I’ve had enough. This is not normal. We got off to a little
bit of a rocky start. But our key is to keep rolling. Boom, bang, Gail
really fucked up. TREV: Garnish, let’s go. GORDON RAMSAY: Gail’s just
completely non-communication. No, I got it. Garnish, let’s go. Gail is literally
shutting down. She’s just like– Come on, Gail. Snap out of it. Hurry up, hurry
up, let’s go, Gail. Gail, one minute on garnish. GORDON RAMSAY: Give me
what you got, please. Put in the window, Gail. Because I’m walking
up right now. GORDON RAMSAY: Let’s go. This is Gail during service. Please, let’s
go to the window. You want me to
grab the garnish? No. no, no.
It’s not ready yet. I’m trying not to stay
focused on garnish. I’m trying to make sure, like,
I have everything I need. Situation under control. I got it. Come on, Gail, you
need to push it now. GORDON RAMSAY: Three
beef, one Wellingtons. ALL: Yes, Chef.
– Garnish up. NARRATOR: Chef Ramsay
expects a quality service from the final five. Let’s go. NARRATOR: So far tonight,
all they’ve delivered is frustration. Hey, bozo. Just all of you, look at me now. It’s like you’re
doing it on purpose. Oh, chef’s losing it. Hard, overcooked,
and stone cold. Three beef, [inaudible]. Just put your finger on that. Look at us. We deserve better than this. Where’s your passion? I’m done standing here
with the bunch of idiots. Fuck you all. Good luck, superstars. Fucking useless. Aye, aye, aye. We are fucked. Come on. Oh, man. Yeah, there he is. He’s left. This is over. Over. He was– He was mad. Oh, Jesus. Holy shit. What the fuck just happened? Chef is pissed. Come on, recover. We, as a team, need
to prove to Chef Ramsay that we’re not quitters. We can still do this.
– Trev– What? Do you have a beef to go
with that Wally that’s waiting? Yes, they’re in. NARRATOR: With Chef
Ramsay out of the kitchen, Nona and Russell
step up to try to get food out to the hungry diners. Four more beef on order. Yeah, here come the
beef, beef and garnish. She’s got your polenta fries. Wellington coming on its heels. Yo, bro, it’s dead. It’s dead. Look at it, it’s brown. You want me to shave it? You can’t serve that. What do you want me to do? Three more? I want you to go upstairs,
pack your plaid shirt, take your skinny fucking
brown tooth ass home. What do you want me to do? I don’t want you
to cook any food because I don’t feel like the
food you cook is acceptable. I want you to get
three more beef. Because we can’t sell that. We got six, and then have
an got an order for four. I don’t have enough. Who put you on the wheel? Last time I checked,
this was Ramsay’s house, not house of Russell. They’re all dead, dude. They’re way, way over. Three fire’s are going
to take seven minutes. He’s fucking me. NARRATOR: Chef Russell has
turned away Trev’s meat. Trev, what are we doing? Re-firing every steak I got. NARRATOR: But
Nona’s appetizers– Table one. –have been deemed worthy. Very moist Finally. I know. NARRATOR: Back in the
kitchen, Trev makes a second attempt on his meat. Come on, come on. I can have three beef
in a minute and a half. And I’m going to need
one Wellington also. OK, Wellington resting. All three of those steaks
I brought up to Russell in the past were fine. So I flash them off. I’ve been cooking now
professionally for five years. It’s got to get done, I’m
ready to get this food out. We have garnish? – Garnish is walking.
– Y’all ready? RUSSELL: Look at that. NONA: This is dead. RUSSELL: It’s dead. NONA: You can’t sell that. Yeah right, dude. The meat was gray. It was dead. There’s no moisture
left and in it. OK, then I’m
working with the ones that I got cooking in the over. I was trying to
make something work. NONA: I’m ready to kick him out. Trev re-fired this rib-eye that
had sat there for 15 minutes. Then tried to bring it back up. NARRATOR: Very few entrees
are leaving the kitchen. Do we have
anything we can sell? Read off the ticker. Three beef, one Wellington. NARRATOR: But Chef
Ramsay has cooled off and returned to
give our finalists one last chance at redemption. Just, all of you look at me now. Take a look at the big table in
the center of the dining room. They’re Marines. They fight back for a living. Get your shit together, wake
up, or fuck off out of it. You, get the fuck off meat. Russ, on meat. Trev, appetizer. Jillian, get to the garnish. Gail, get on the fish. ALL: Yes, Chef. Next mistake, get out. Chef Ramsay came
back in the kitchen and then he was like,
Gail, Jillian switch. I’m like, are you serious? I just got this whole
fish station, like set. Your halibut and
salmon are seared off. OK. Hurry up, hurry
up, let’s go, Gail. Yes, Chef. I’ve been on the fish station,
you know, twice already. And I fucked up. So I had better kick ass. If not, I deserve to go home. Trevor, when he said
not to crowd them, you got three on the
same sizzle tray. What the fuck? You said you needed three
flying, I’ve got three flying. But they’re dead already, bro. Trevor, I got two
words for you, go home. I don’t Trevor could
cook toast, let alone cook a steak properly. – Three beef, one Wellington.
– Urgently. ALL: Yes, Chef. GORDON RAMSAY: Let’s go, then. NARRATOR: More than two hours
into dinner service and Chef Ramsay’s station switch– 30 seconds, beef. NARRATOR: –seems to have
reinvigorated the chefs. Service, please. NARRATOR: And entrees are once
again making their way out to the dining room. Ooh. Wow, the steak’s good. NARRATOR: But their
biggest challenge– Now we’re working
the Marines table. Five beef, four
Wellington, three salmon. NARRATOR: –is
still ahead of them. GORDON RAMSAY: Let’s go, Gail. Salmon’s ready, yes? Good on salmon. – Gail?
– Yes, Chef? Come here.
Raw salmon. Get out.
Straight away. Get out. That damn salmon. I’m so disappointed in myself. I don’t know why
I can’t cook fish. I thought I would be able to
turn this whole thing around. NARRATOR: With Gail out of the
kitchen, it’s up to Russell, Nona, Trev, and Jillian to
complete the final table, a 12-top of Marines. OK, start plating the
garnish now, yes, let’s go. Obviously it’s a 12-top, it all
can’t come at the same time. Let’s go. Three salmon garnish.
Let;s go. NONA: Yes, Chef. RUSSELL: Going up to the
window with Wellington. GORDON RAMSAY: Service, please. Sorry for the wait. Thank you. GORDON RAMSAY: Jillian? Yes, Chef? You just gave me that. Jillian just took that out of
the oven and gave it to me. I know it’s easy
for you, stroppy little, stuck-up little bitch. I care for those guys out there. Hello, they’re raw. Fuck off. How rude are you? The only thing missing
is the feathers. NARRATOR: Now it’s up to
Russell, Trev, and Nona to complete the
12-top of Marines and finish dinner service. OK, I need three more beef. Yes, everything else
is ready to go, Chef. Service, please. Apologize for the
delay, will you? – It’s very good.
– Very good. Enjoy your meal. Switch with everything off.
Let’s go. Let’s go. Wipe down. Tonight was the
most frustrating time I’ve ever had in the
history of Hell’s Kitchen. I feel really deeply let down. NARRATOR: Tonight, the
“Hell’s Kitchen” menu will feature crab
capellini, butternut squash risotto, and fillet of beef
with handmade cavatelli pasta. I’ll have the flatbread,
the chicken parmesan. Move, Clemenza. Yes, chef. If there’s ever a
night for you to shine– – Yes, chef.
– It’s tonight. Tonight is your night. Let’s go. Bring it the fuck on, baby. Let’s go.
– Two twos on order. Two covers, table one. Two covers, table two. Two risotto, two flatbread. Entree, once chicken, one
salmon, one fillet, one shrimp tagliatelle. Yes, chef! What were the appetizers
on that table, Clemenza? Fuck. Clemenza, what were the
appetizers on that table? I hear it, chef. Dude, pull it together. Two deuces together, Clemenza. Yeah, he’s not
even concentrating. Two risotto going
with two flatbread. That’s two twos together.
– Gotcha, gotcha. – OK.
– What’s on order? Two risotto, two flatbread. Can I have ea “yes, chef”? Yes, chef! These things happen. What are you gonna do? – Clemenza, can I help you?
– Can you help him? What an understatement? I think he needs help. I’m grabbing a cutting
board so I can help you cut. Clemenza was completely
disorganized. I’m running out of the kitchen
to get a cutting board. Come on, get some
organization, Clemenza! Yes, chef. There’s shit everywhere. No system whatsoever. This is your night
to shine, big boy. Step up or step off. Flatbread. Yes, right here, chef! Two flatbread. Perfect. Oh, Clemenza. How you can work in a mess and
produce a stunning a flatbread, I’ll never know. NARRATOR: With Clemenza
delivering half of the first table of appetizers– Risotto, please. Let’s go. NARRATOR: –Chef Ramsay looks
to Barbie to complete the order. That’s delicious.
Every one like that. Now, let’s go. Yes, chef! Nailed it. Yay. All I wanna do from here on
out is put out perfect risotto. RAMSAY: Here we go, Barbie. Yes, chef. RAMSAY: Service, please. NARRATOR: The first
order of appetizers has made it out to the
dining room right on time. That’s really good. NARRATOR: And Chef Ramsay
is looking to the final five to have a service to remember. On order, four
covers, table 23, three capellini, one risotto.
– Yes, chef! Entree, one shrimp,
one salmon, two fillet. Yes, chef! Clemenza, what are
those appetizers? I was talking over you, chef. Hey, you’re not even
interested anymore, are you? Yes, I am, chef. Clemenza doesn’t listen! He doesn’t fucking listen! Call the fucking
ticket out yourself. Yes, chef. We got three capellini, one
risotto, one tagliatelli, one, salmon, one fillet. Yes, Clemenza. Yes, thank you. Hurry up with the risotto! Yes, chef. Stop, all of you. Come here. Uh-oh. We produced a
stunning risotto. Taste that. Literally was
raw wine, no salt, and the risotto
was hard as a rock. It’s like a
white wine risotto. You’ve cooked
risotto in your life. You know how to do it. There’s no excuse for not
being a cook correctly. Look at me, you. You just switched off. He’s in the shit, and now you. You’re now out of control. We’re on dinner service 14! We should be able to
get risotto right. How long, Barbie? Walking up to you now. Barbie, taste it. If it tastes good, send it up. If it tastes like shit, don’t! Get out of the way, put it
down, and fuck off, will you? All of you, stop! Come here. Taste this. What does that need? Salt and cook longer. That was disgusting. I mean, you don’t send a risotto
like this up to the pass. It’s like rice soup. We’re cooking like idiots. Get a grip! Yes, chef. CLEMENZA: Let me help you. Let me tell you what I need. Move that out of the way. Take the risotto. I got your risotto. I’ll do whatever it takes. I’ll do backflips over to
the other station if I gotta. But the bottom line is,
that food needs to go out. I need the risotto first. Clemenza, take the risotto. Clemenza, take the risotto! You need the risotto first. You’re not– you’re
still a little watery. Take the risotto! It looks like someone
literally peed in the frying pan and added butter. I just fucking told
you, take the risotto! Barbie, you wanna do
it and sink yourself? Go right fucking ahead. There’s no helping this girl. OK. There we go. RAMSAY: Stop!
– Aw, fuck. Told you. All of you, look at that piss. Hey, now just taste
that, all of you. Come on, chef,
I know it sucks. You just tell me it sucks. I’ll understand. Taste it. Taste it, you. Tastes like cheese soup. Look, overcooked piss. Look at it. Look. It’s an insult to Italy. Now, look at me. Yes, chef. I don’t care if I
go on now without you. One more dish like
that, madam, don’t wait till the end of service. Do you, me, and all
your team a favor and get the fuck out of here. Yes, chef. I don’t wanna go home. I know where the door is, and
I wanna be on this side of it. Look at me.
Serious, now. Yes, chef. Last fucking time! Yes, chef. Fuck. I’ve no idea what’s going
on with Barbie right now, but you can just hear
the bombs dropping. Risotto Risotto’s coming
right now, chef. Excellent. NARRATOR: Barbie’s fourth
attempt at the butternut squash risotto– RAMSAY: Service, please. NARRATOR: –has finally met
Chef Ramsay’s standards. Very good. Barbie, you’re working– Flatbread. Push now. NARRATOR: The kitchen
is steadily sending food to the dining room. Two capellini coming in, chef. Service, please. NARRATOR: With a third of
their appetizers completed– Away now, first entree. NARRATOR: –The final
five move on to entrees. One orecchiette, two
fillet, one chicken parm. How long? I need six minutes. Let’s go. I’m focusing on searing
the 100 orders of fillet that I have coming in. That’s a lot of meat, so
I’m a little concerned. And by “a little,”
I mean “a lot.” Stop.
Stop, you. Stop. All of you come here. Come here. Talk to me. What do you think? Obviously, the pan
got too hot, chef. Go on then, chef. It’s burned, chef. Dana has two fillets, and
they are black as night. Everything in the pan was black. Oh, fuck off, the
lot of you, will you? Fuck. I should’ve just
thrown them out. – What’s the matter?
– I’m fine, chef. – Do you wanna go home?
– No, chef. – Seriously?
– No, chef. – You’re way out of control.
– I’m, chef. – That’s fine, is it?
– No, no. – It’s not fine for me.
– No. – Get a grip.
– Yes, chef. Yeah?
And get it back. Yes, chef. NARRATOR: With Dana slipping on
the meat station, Chef Ramsay– You, come here, you.
She can’t drive it. Can you drive it?
– Yes, chef. NARRATOR: –Looks to Justin to
take control of the kitchen. – How long for those tables?
– Yes, chef. Five minutes on that next table.
– Thank you. After this one
goes down first. Thank you.
Finally. Oui, chef. I’m taking the reins. I’ll run this kitchen. Two fillet, two salmon. You go with the fillet first. I’ll follow with
the two salmon, OK? There’s no way Chef Ramsay’s
shutting us down tonight. Two fillet walking. Fine. I told him I’d get
us through this. I promise you, I’ll
get the food to you. Dana, thank you. Those fillet were
cooked perfectly. Are we back up now?
– We’re up, chef. We’re up. We’re going right
into the next pick-up. You good with that or no?
– Yeah, the next pick-up. Yeah. NARRATOR: Thanks to
Justin’s leadership, the first entrees go
out to the dining room. It’s really tender. NARRATOR: Back in
the kitchen, Barbie– I got two capellini
going with two flatbread. NARRATOR: –And Clemenza– I’ll have flatbread in now. You got it in a minute. NARRATOR: –Continue
to send appetizers. Service, please. Push in. Let’s go. two fillet, one
salmon, one shrimp. Let’s go. Now Now Justin on
fish, Dana on meat, and Christina on garnish– Christina, let me know
when you’re walking, please. I got 60 seconds. NARRATOR: –Are hoping to make
the second half of service run more smoothly than the first. How long, Dana? I’m walking right behind. Garnish is up for you. Fucking hell. We’ve got two– All of you, stop. Uh-oh. Taste that. Taste it. What does that taste like?
– Burnt, chef. Burnt.
And what about seasoning? – It needs salt, chef.
– It needs salt. Really? Everyone knows how much Chef
Ramsay feels about seasoning. You know, there’s no excuse. What’s happened to you
guys all of a sudden? Christina, what’s gone wrong? No, I don’t know, chef. What I need to do
is regain focus, regain control, and put up
the food that I stand behind. – Is it coming?
– In my hand, chef. you’re you tasting, are you? Why are you tasting it? Because I need to make
sure it’s seasoned properly. Really?
It’s weird, though? For a chef to taste
his own cooking? The difference is night and day. Yes, chef. NARRATOR: As Christina redeems
herself on the garnish station, entrees are flying
out of the kitchen. Service, please. NARRATOR: And
diners are thrilled with what they’re receiving. Delicious. NARRATOR: And with one
table with appetizers left– Right, both of you, come here. NARRATOR: –Chef Ramsay has a
wager for Barbie and Clemenza. Yes, chef. Do you think you’ll
get the last table right? – Yes, chef.
– You think so? Yes, chef. I bet you $100 you don’t. Chef Ramsay, I’m definitely
not taking that bet. I think you’re right. Barbie can’t cook. It’s gonna take me a
minute on that risotto. I’m not ready on
that risotto at all. Get up there, Clemenza. – I’m going, I’m going.
– Follow, Barbie. I’m setting this up. Get those apps up. My entrees are gonna die. The last table of
appetizers is one of the most difficult things
I’ve ever seen in my life. I don’t understand it. These people have been
sitting here for this long. They’re starving. Please, just get it out! Thank you. What is that? What is that? I don’t know. Look, she’s not
gonna answer me. – It’s the crab.
– Hey, you. Come here, you. This is how bad it is. One capellini, me
one risotto away. And I got a bowl of capellini
and there’s over two portions there. You don’t know what
you’re doing anymore. I’ve got too much capellini
and not enough crab. Yes, chef. You stupid idiot. – Yes, chef.
– You’ve given up. Look at me. I beg you to go home. I just don’t get it! I just– I just– I honestly do not understand
what the fuck is going on! NARRATOR: An hour and a
half into Italian night, and every table
in the dining room has been served, except for one. Our last table hasn’t
gotten their appetizers yet. Capellini, how long? Three minutes, chef. – Can you count down?
– Yes, chef. Can you bring
your team together? Yes, chef. Can you do anything
motivational? Sorry, guys. What? The apps haven’t gone out yet? We actually have to
wait to serve entrees? Capellini coming, chef. 90 seconds, chef. Come on, get up
there with that. Barbie, where are you? Send those capellini. Service, please. Are you kidding me? Five people left, and
this is what we do? Insane. This is good. Can we seend the
last table, please? One chicken parm,
one orecchiette. – Yes, chef!
– Yes, chef. I’ll get your
orecchiette coming. Come on, Christina. All right, garnish! Thank you. Finally. Service, please. The chef apologizes
for the wait. Yeah, wait an hour for your
appetizers and your entrees come right out. That is not what I expected. Switch off, clear down. Yes, chef.
50 Comments
they reference Gold Ship's 12 billion yen incident
1:04:46 'it speaks for itself' 😂
52:37 this moment of Jean Philippe coming to talk to Andrea and encourage her is so sweet, he's never done something like that for anyone else and it's just really wholesome to see.
1k by me, your Hollywood
Jen talking about Matt not taking responsibility when she never takes responsibility for anything.
Matt getting a black jacket is hells kitchen version of scrapping the bottom of the barrel
Jon came back as a judge, Dana came back as a judge and Jay came back as a judge and a sous chef. You don't have to win to make it and impress Gordon.
That season 6 dinner service was ROUGH. But despite everything that happened, they managed to pull it together. Suzanne was an absolute wreck, though. Refusing to plate because she didn't know if it was a test or not was a pathetic excuse. Even if you don't know how, it's better to just try your best and get the food out instead of doing nothing and letting your team sink.
Season 8 is the worst season in the History of the show
Christina has been a sous chef for so long it's funny to see her a contestant again.
18:35 PRODUCERS NOOOO 😂
comment hell's kitchen all bad video
Jillian sounds like she could be Chuckie from Rugrats. I know she ain’t. I’m old enough. She should ditch cooking and do VA.
Imagine this. Chef Ramsay's Therapist 🔥🍴
Why is Gordon always calling Jared as Jerard? 😂😂😂
Latest seasons (prob the last 3-4) has little to no problems during black jackets. The quality of chefs going to black jackets are improving
"I can't imagine you have to be perfect to win this." Ma'am!?
Something that I will always appreciate about Gordon's rage is that it's directed at the people he's actually fed up with. He doesn't take it out on anyone else. He'll even tell people "hey you were fine but your team sunk you" even when he's seething mad. It's an incredible show of self control. You hear all the time of people who have a reputation of being angry and always taking it out on people who don't deserve it
absolute DISASTER
Bring us new seasons! Please!
53:25 JP giving her the order so she can remember.
he was just such a good guy and im sad we dont see him on hells kitchen anymore.
what a great person
When Gordon touches all the protein meats at the pass to check them, how on earth does he not transfer bacteria from each one onto the new one he cuts? If you know what I mean. I've not seen him wash his hands in between each one
1:53:48 Clemenza was channelling Petrozza there, LOL. Maybe it's an Italian stallion thing? 😏
Season 15 and season 16 debut black jacket services are so similar:
-both have the chefs acting as sous chefs while the sous chefs eat at the chefs table
-in both a table isnt cooked by the contestants
-the only black jacket male chef is on fish (and struggles)
-both have a surprise double elimination of a female chef and the only male chef in the black jackets
Ed: WHY AREN’T THEY COOKING?
Maybe turn the heat up? 😆
Tennille is such an icon I can’t even 😂😂😂
“Trev has successfully tossed Sabrina’s salad” the commentator was wild for this one
MORE HELLS KITCHEN SERVED RAW
38:39 im baffled at how Kim won season 16.
Seasons 3-9 was peak Gordon Ramsay anger.
56:00 HK channel draws the line at the C word.
"Trev has successfully tossed Sabrina's salads" – The narrator is a god of comedy
32:33 Van is so sassy 😭
I love how chefs get humbled when they say theyre so good and then their food gets returned raw😂
34:45 you can see the pain in his dih 🥀
They always do better when he walks out lol
Please post season 22 and 23!
How did Mary last to at least a black jacket? Didn't watch this season, but, her on this compilation yikes.
At 1:44:32 and who or what is that?
Season 21 – black jackets were kicked out in the middle of service
Season 22 – the orders were paused caused by multiple mistakes
You should add it up
3:15 at least she owned up to it 😂
4:04 this interaction made me compare these customers to spectators watching a ball game, the kitchen 😅
6:37 okay i feel like that’s her own mother 😂
ramsays restaurants are mediocre
shame on you all
why do we even call it "Ai" anymore, when most if it is just "A"?
1:18:54 "Oh, the stories I could tell…"
Russel was so full of himself
Man i love cooking. But under pressured 😂
No idea why everybody likes Bobby