Watch the Full First Episode of Hell’s Kitchen Season 9 here! 🔥 Prepare for culinary chaos with Chef Gordon Ramsay! In the first episode of Hell’s Kitchen Season 9, the new contestants face a brutal reality check even before setting a foot in the kitchen. Plus, tensions run high as one chef is forced to withdraw before the opening night.
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NARRATOR: Hundreds of thousands of chefs all across America dream of standing in front of these two doors. – Are you ready? – (IN UNISON) Yes, chef. (IN UNISON) Yes, chef. NARRATOR: Each season on "Hell’s Kitchen," one door is unlocked and a dream– [applause] [cheering] You’re the winner! NARRATOR: Is fulfilled. [cheering] Oh my god! Amazing, gentlemen. Hell’s Kitchen winner– Nona! [screaming] NARRATOR: Now opportunity is knocking– [knocking] On doors all across America. Congratulations, you have been chosen to be a– Chef on "Hell’s Kitchen!" I’m going to win! I will dominate! Victory, Jersey fist pump, baby! Yeah! NARRATOR: This year, 18 chefs from across America descend on Hell’s Kitchen, hoping they have the qualities they need to succeed– I hate fucking losing. NARRATOR: Like team spirit– You got to get out of my face! He can’t get cook it out! He can’t get the fucking risotto out! Work on your attitude! NARRATOR: Intelligence– Why can’t we just fucking re-heat them? It’s falling apart! When are we going to learn? Fuck off! NARRATOR: Diplomacy– Shut up for five seconds! I will fucking slap you across the goddamn kitchen! Stupid! NARRATOR: Humility– I’m sorry. I’m sorry, chef. I’m sorry, chef. I’m sorry, chef. It’s my fault, chef. I’m very sorry, chef. NARRATOR: Passion– [crying] This is what I worked for my whole life. I’m not just some fucking pantry girl. Hold on– [fake crying] Cry time? NARRATOR: Drive– Tommy, talk to me! I work fucking hard with them, for them! Oh! I’m not giving up, chef. – Well, fuck, you fight back! – I got it, chef. I got it. NARRATOR: And an inquisitive nature. Let me ask you a serious question right now– do you take medication? NARRATOR: Never before has a group of chefs been so hungry for victory. You never fucking quit. I signed up to win. NARRATOR: Never before has Chef Ramsay been so demanding. [plates crashing] It’s raw! It’s burnt! It’s raw! Pathetic! This is embarrassing! [baby crying] [dishes breaking] NARRATOR: It’s The most volatile season yet. Hang your heads in shame. Wow! NARRATOR: These chefs will find out when they enter these doors– It is a living hell. NARRATOR: That they’re about to be pushed harder– Ow! NARRATOR: Than any chefs before. [sirens blaring] Oh, know! No! It’s disgusting! Chef, I– Shut up! Let’s go, you! Three minutes, I said. Shut up! Do you want me to get out? Then I’ll get out. – Get out! Get out! – Oh my god! – What are we going to do now? Any suggestions? Dun, dun, dun! Shut it down! [music playing] I’m starting to understand why they call it "Hell’s Kitchen." Welcome, everybody. I’m James. I’m the maitre d’ here, at Hell’s Kitchen. So are you excited to go to Hell’s Kitchen? [cheering] – Oh! I can’t wait to start cooking. [cheering] I’m a rock star in my own world, so being here and being treated like a rock star isn’t really that much of a difference. Where are we? Ramsay’s house! I am the hottest chef in the hottest restaurant in Dallas. Me and chef Ramsay will be like that. Watch out! I walk tall, take them all– big or small– and never fall. I’m here to win it, baby. Everybody likes to have a good time, but it’s not let’s try to be nice, and hold hands, and be friends. It’s me versus you. And I’m going to steamroll you. NARRATOR: While the chefs are anxious to have their first taste of "Hell’s Kitchen,"– "Hell’s Kitchen! What? NARRATOR: Chef Ramsay has decided to give them an unexpected detour. We pulled up outside and it was like, Welcome, "Hell’s Kitchen" chefs. What? Like what is going on? Guys, so it looks like we’ve arrived. [cheering] – Let’s go! Off the bus, please. Let’s go! I was super excited and nervous. Like, what’s going on? Like, holy shit. Chefs are coming through. Watch, please. Watch out, hot pan. One, two, three, go to hair and makeup. Let’s go! You going to make me look good, girl? All of a sudden, we’re getting hair and make up. It was insane. I mean, if this is how a superstar feels– oh my god, I love it. Are you guys ready to head upstairs? [cheering] Good luck! You’re going to need it. Good luck, everybody. We hear like a crowd in the background. Everyone’s getting so excited. Yeah! Two minutes. Are we ready? What the hell is going on here? Like we are not really going to cook our signature dishes for all these people. 30 seconds! There’s a lot of people out there, just to, like, see us. Damn. This is like the real deal. ANNOUNCER: Ladies and gentlemen, welcome to the Orpheum Theater. Please put your hands together for the "Hell’s Kitchen" chefs! [cheering] [slow clapping] Seriously, what on earth did you expect? A packed house? A standing ovation? Screaming fans? Really? Right now, none of you are stars. Resumes means nothing. Got it? (IN UNISON) Yes, chef! Got it? (IN UNISON) Yes, chef! Un-fucking-real. I felt like I was getting berated. I wanted to just be like, oh, we’re unworthy, we’re unworthy. But then I was like, boom, back down to earth. I’m looking for someone to emerge and prove to me that they’re worthy of being called a star, because this season of "Hell’s Kitchen," the winner will earn a salary of a quarter of a million dollars. Yes, chef! Woo! Yes, chef! The winner will become the head chef in the most competitive restaurant city anywhere in the world– New York City! [cheering] [applause] You know, I know I’m from down south, but I’m absolutely ready to handle the big time, man. Yeah! A Quarter of a million dollars and in New York– like it blew my mind! It blew my mind! The winner will become the head chef at the upscale, unique, prestigious, BLT Steak. [cheering] [applause] BLT Steak is absolutely amazing. I’m from New York City. I couldn’t have wished for a more perfect scenario. Get your asses back to Hell’s Kitchen and cook me the best dish you’ve ever cooked. Got it? (IN UNISON) Yes, chef! Get out of here! Off you go. Let’s go! Don’t stand there and wait for me. Let’s go! Stars– my ass! [theme music] [cheering] NARRATOR: With the prize of being head chef still lingering in their minds, the chefs will now have 45 minutes to prepare their signature dishes. Ah, ah, ah! Slow down! See, that’s me, right there. – OK. Just say that, then it’s cool. Calm down. My name is Elise. I am from Pittsburgh, Pennsylvania. I am definitely not afraid to fight back. Are you scared? Are you scared? They better watch themselves. It’s good. It’s good. Why are you still talking? Oh, oh. We playing like that? When you got $250,000 on the line, like I will elbow my mom out of my way. 20 minutes to go. Actually being in "Hell’s Kitchen" and cooking your signature dish– it’s a little surreal, at first. Hot pan! Behind, behind, behind! But when it comes down to it, it’s the same shit, different toilet, you know what I’m saying? Same baloney, different bread. If you want a bowl, the bowls are up in the back. Thank you. All right. 10 minutes to go. Boil over! Boil over! Here! My competitors will absolutely be intimidated by me. As soon as I walk in the room, every eye is on me. It’s just something– some aura– that I give off. Down the line. Three minutes to go. Excuse me. I don’t know whose plate this is, but it’s going to get knocked over. You better not knock my plate over! I got a little nervous and I got a little frazzled. It felt like those 45 minutes went by like that. GORDON RAMSAY: 15 seconds to go! Five, four, three, two, one. And serve, yes? (IN UNISON) Yes, chef! The signature dishes are a chance for you to shine and stand out as individuals, but this is actually your first team challenge. The men’s dishes will go head-to-head with the ladies’ dishes. Let’s get them, boys. Excellent. Let’s go. NARRATOR: First up in the signature dish challenge, Carrie, the pantry chef from Dallas, Texas, will face off against Will, a sous chef from New Jersey. Ladies first. What is it? It is a chicken fried rib eye with Yukon gold mash and white truffle cream gravy. I actually have a little sugar in there. Stop. Say that again. I have sugar in there. That’s what my mother always did. I do not know who, in their right mind, would put sugar in mashed potatoes. Just try it. Chef Ramsay is going to love it because it’s freaking delicious. It’s like an orgasm in your mouth. Come on. Oh. [laughing] I’m sorry. I don’t mean to laugh. That is disgusting. OK. First name? Will from North Jersey. Heritage? Italian? Italian and Jewish. When I grew up, my friends called me a pizza bagel. OK. What is it? It is sheep’s milk gnudi. I’m a technician, when it comes to culinary, you know what I’m saying? I don’t worry about somebody eating my food. I do it and I do it right. That is delicious. Thanks, chef. GORDON RAMSAY: Great job. Thank you, chef. A point to the pizza bagel. Congratulations. [applause] Well done. – All right, Will! – Wow. Next two, please. Let’s go. [music playing] Right. First name is? – Amanda. – What’s the dish? This is eggplant rollatini with creamy polenta. This is seasoned perfectly. Thank you, chef. There’s talent there, definitely. – Thank you, chef. – Good job. I believe that’s fucking high praise, coming from him. I’m on cloud nine right now. – OK. So first name is? – Brendan. Brendan, what is it? It’s a recipe I hope that you recognize. This is salmon with a basal cream sauce. This came from Harvey’s Restaurant, where you were a cook. GORDON RAMSAY: That’s right. That’s why I wanted to make it for you. I did a lot of research. And I really wanted to show Chef Ramsay that I’m the type of guy that will go the extra distance. I mean, the salmon’s cooked perfectly. The sauce is seasoned nice. Congratulations to both of you. You both got the point. Well done. Next two, please. Ladies first. First name is? – Jennifer. – Jennifer. From where? – Boston, Massachusetts. What’s the dish? It’s called Jenny’s pork. It’s my special marinade on my pork. Please! Chef Ramsay, please do not spit out my food. It’s not bad. The pork’s moist and tasty. Thank you. Someone up above answered me. It didn’t suck! The Looks actually quite nice. Jonathan. From where? Memphis, Tennessee. What the fuck is that on the plate? I call this the punch drunk chicken. I got the southern flavor, you know? I put a lot of flavor in the food– raw, but real. So If Chef Ramsay complains about it– well, he’s full of shit, man. – Hold on. It gets worse. The pineapple looks like canned. Yes. You open a can of pineapple and you stick it on top of a chicken. Limited time today. Limited time? 45 minutes. Limited time? Yes. You’re so full of shit, even your eyes are brown. Well, you come in here and serve me a canned fucking pineapple, you can fuck off now. Serious. I’ll pay for the ticket. You tell me. No, sir. It’s an absolute freaking mess. But the surprising fact was you opened up a can. That’s what pissed me off more than anything. I’m not even going to taste it. Ladies, congratulations. Let’s go. Next two, please. Come on, Paul! Let’s go, buddy! Right. First name and what in the hell is that, on there? My name is Krupa. This is a traditional Gujarati dish of stuffed naan. First off, it doesn’t exactly look appetizing, does it? No. No. It’s like you’ve got four bits of ass wipe on a plate– splat! You’re right. The spices are raw, bland. My dear Krupa, yeah, that is crapper. Wow. He thought of me as a joke. I’m better than this. I’m so much more better than this. Uh– right. First name is? Paul. Paul, what’s the dish? It’s an eggplant involtini with crab, and mascarpone, and ricotta. – It’s actually quite nice. – Thank you, chef. – You’re an actual cook. – Thank you, chef. Congratulations to the gents. Good job. Thank you, chef. Slam dunk! Next two. Let’s go, please. First name? Jamie. – What do you do? – I’m a sous chef. You’re already a sous chef? Yes. I’m still a young chef, but I know how good I am. Tell me about the dish. It’s lamp lollipops with a red onion confiture. Mm hm. You’ve overcooked the most important thing– the lamb. If you’re going to have the balls to call yourself a sous chef, learn to cook lamb properly first. Yes, chef. OK. Steven. What is that? I have seared diver scallops over wild mushroom risotto. I’ve been cooking 30 years. Nobody else has a chance in this thing. Honestly, it’s like toenails from a fucking dinosaur. Look at them! It’s got good flavor. It’s got good flavor? You can’t be that deluded. The point goes to none of you. Stop fucking around. Sorry, chef. OK. Let’s go. NARRATOR: After two disappointing dishes, line cook, Elise– Your scallops are cooked perfectly. Thank you, chef. NARRATOR: Takes on New Jersey Executive Chef, Chino. The Miso is so strong and it doesn’t really sit well. Well done, Elise. NARRATOR: And Elise ties it for the red team. Next two, please. NARRATOR: Now line cook, Monterray– The sea bass, you’ve nailed. Thank you, sir. NARRATOR: Squares off against Kentucky sous chef, Natalie. The lamb is perfect. – Thank you, chef. – Congratulations. You’ve both got the point. OK. Let’s go. Both of you, let’s go. NARRATOR: With the score tied at 4, line cook, Elizabeth– This has got that impact. NARRATOR: Makes an impression on Chef Ramsay. It works. The dish works. NARRATOR: While line cook, Tommy– The tattoo on the forehead. Could you just lift it up, so I can have a quick look, if you don’t mind. – It says rock and roll. NARRATOR: Makes an impression of his own. So I’ve got to take you serious. I’d appreciate it, if you did. There’s finesse in there. It tastes nice. Thank you. The point is going to both of you. Well done. – All right. Well done. Let’s go! – Come on, Jason! – Last chance. NARRATOR: Now, with the score tied, it all comes down to the last two dishes. What’s the dish? This is pan roasted pistachio scallops with pureed parsnip. The actual scallops, they taste nice, but you burned the top of them. Yes, my scallops were a little bit burnt, but he said they tasted good. I was kind of in a panic. What is it? It’s– it’s a pork taco. Why would you choose to do a taco on a day like today? Uh– because it’s delicious. Me being the last person up and knowing that I am just bringing up tacos– I was so nervous! Like I– I believe– I, personally, believe it’s very delicious and I hope that you will feel the same. GORDON RAMSAY: Oh, fuck me. It’s going to be great. Well, let’s do it properly, shall we. Hm. The point goes to– Come on, come on, come on. The gentlemen. Good job. Thank you, chef. That a boy, Jason! Looks a mess, yet it tastes delicious. Thank you, chef. Thank you. – Good job. – This is huge. I pulled off a win with some tacos. Such an awesome feeling! Well done. [applause] OK. Gents, you will be treated to a unique feast in one of the hottest restaurants in downtown LA, wining and dining with last season’s winner of "Hell’s Kitchen," Nona. How does that sound? – Awesome, chef! – Excellent, chef. – Thank you, chef. Good. OK, ladies. You’ve got one, miserable, horrible evening. You’ll be preparing Hell’s Kitchen for the opening, cleaning both kitchens. Got it? – Yes, chef. – Yes, chef. – Yes, chef. Good. Let’s go. [applause] NARRATOR: After claiming their first victory, the men head to LA Market at L.A. Live– This is awesome! NARRATOR: To meet with last season’s winner. Nona! It felt really good to see Nona. It was inspirational! [applause] [cheering] – How are you? Great. Great. How are you doing? – I got ripped apart tonight. – Yeah. – I mean– Yeah. Yeah. That’s OK. So did I. Everyday, when you go in there, and you fight, and you put your best foot forward every day, you have to remember that this is for your life. It’s not just fun and games. Sitting and talking to Nona kind of gave me an extra boost. I listened to everything she said and I took it to heart. And I’m just going to use that to my advantage. Let’s have a toast to the women that are scrubbing our mess. Go blue! Go blue! [music playing] What is that? The kitchen looks like a fucking tornado went through it. There’s no room for anything because there are so many dishes. I put points on the board and I’m still fucking mopping. I’m a little upset that I’m here cleaning because I earned my point. That’s right. I won. Krupa and Carrie sunk our team. If it wasn’t for those two, we would be like out, eating dinner right now. [dishing crashing] NARRATOR: It’s the end of the first day in "Hell’s Kitchen." And with the grand reopening of the restaurant awaiting them– Here we go! NARRATOR: The aspiring chefs are anxious to start their prep. This is our first service. The nerves are building, man. The tension is building. But, all in all, I think we’re just going to dominate the red team. – Morning, chef. – How are we all doing today? – Really good, chef. – Good, chef. We’ve provided you with your own J.A. Henckel knife sets. Each one of you have a set? (IN UNISON) Yes. Oh my god. Those Henckel knives are the bomb. These knives are sharp. Let’s go, ladies. Let’s get it together, and crank it up, and regroup. We lost because of my horrible dish. I am hoping I will be able to shine today because if I fail twice, I’m going to shoot myself. [bowl dropping] Sorry. NARRATOR: While most of the chefs are feeling upbeat, one chef– [groaning] Seems to have lost his rhythm. [panting] You all right, bro? Relax, bro. I don’t know. I’m getting like dizzy and shit. – Relax, bro. Stop and take a breath, bro, you know? That’s all I’m doing is breathing. Uh– I don’t Feel good at all. Jason looked like shit. So I decided to go looking for him. I helped him over to the medic. What’s going on, man? He’s burning up. He needs to cool down. You can tell he’s overheated. Dude’s sweating a lot. – Relax. Come sit down. – No, no. I’m fine. He needs– he needs to take it down a notch. I just want to fucking go cook. I feel really weak. How long has this been going on for? I’ve been breathing like this, like, for the past hour. An hour? OK. I’m all right. You don’t really sound all right. [groaning] Why do my my arms feel like weak? Because you’re breathing all crazy. I’m like, what the hell? Is he having a heart attack or something? That wasn’t looking too good for him. Chino, you’re on desserts right now, bro, all right? 100%, I care about Jason’s well being, but, regardless, we can’t sit there and harp on it because we still have a service to put out. This is what a kitchen’s about, man. We got to pull through, guys. I got you. I’m fine. There you go. Why don’t we take some of this stuff off you because it’s all wet. [ambulance sirens blaring] – I’m fine. – OK. Please. – I’m sorry. I don’t really mean to act like feisty. No, no, no. But I’m just really pissed off. NARRATOR: Minutes before service, Jason is rushed to the hospital and Chef Ramsay lets the chefs in on his status. All right, Listen carefully, please. Not good news. Unfortunately, Jason’s been taken to the hospital. He’ll be on a few days of bed rest. He will not be returning back to "Hell’s Kitchen." Damn. Like we really didn’t even really get out of the gates and then like we’re down a man. Like the how the hell did that happen? I trust the rest of you are ready to go, yes? (IN UNISON) Yes, chef! And I’m looking for a smooth service. What’s it going to be? – (IN UNISON) Smooth, chef! – Let’s go! (IN UNISON) Yes, chef. Jason’s gone. Yeah, it sucks because he’s a good guy, but I have no doubt in my mind that eight of us guys are better than nine of those girls. James? Yes, chef. Open Hell’s Kitchen. Yes, chef. [music playing] NARRATOR: Tonight, Hell’s Kitchen is, once again, the place to be in Los Angeles. The restaurant has been redesigned with a stunning balcony above the kitchen that gives those diners a unique view of the action in the kitchen. OK. All right. First order, chef. Let’s go. OK, blue team, here we are. Yes, chef! First thing of the blue team– one risotto, one scallops, one squab, one spaghetti. Yes, chef! I’m sorry, chef, can you repeat that– the last order? – Can I repeat that? – I’m sorry, chef. Yeah. Let me repeat it– fuck yourself. Yes, sir. Can I repeat that? Is he fucking stupid? OK. Red ream, come here. Let’s go! First ticket. Good luck. Yes, chef. Two tables– table four, one scallops, one risotto. Entree– one New York– One risotto! – Hey, madame. – Sorry. I’m not going to shout over you. I’m sorry. I’ve got 10 seconds– a window– to call these out. – I apologize. – Come here, you. Big mouth, come here. Call out the fucking ticket. Come here! Call out the ticket. Y’all ready? We need one scallop, two risotto for appetizers. NARRATOR: While Elise delivers the order in the red kitchen– Thank you. NARRATOR: Over in the blue kitchen, one chef has made a delivery of his own. Monterray, why are you giving me garnish? Because it got fired a little bit too early, sir. So what does garnish go with? Garnish– garnish goes with the entrees, chef. Right. So are the entrees ready? MONTERRAY: No, chef. So why are you just sending them on their own? Uh– We haven’t even sent the first fucking table appetizers, now I’ve got the fucking garnish. My apologies, chef. Never again. Fuck off, Monterray. NARRATOR: While Monterray struggles with his timing– Come on, guys. Get a grip. Talk to each other. NARRATOR: Back in the red kitchen, Carrie is ready with her first appetizer. You got it? We goo? Yeah. Let’s go. Go. Scallops going to the pass. So now we got scallops and no risotto. Where’s the risotto? – In my hand, chef. My scallops are up on the pass. It was extremely frustrating because I’m doing my part. I just like, Elise, come on! Make some fucking risotto. Walking with the risotto. [music playing] Stop! No chance. It doesn’t even look like a fucking risotto. It’s like a rice pudding. Look at it. Fuck. You start showing me you don’t care about my fucking customers– – I do care. I’m going to start showing you that I don’t care about you. Yes, chef. Do you understand? Can no one make a fucking risotto. KRUPA: I’m on it, chef. Krupa’s jumping on it, chef. KRUPA: I got it. Krupa? You’re going to have Krupa replace me? I’ll kick Krupa’s ass with a blindfold and a broken arm. NARRATOR: While Krupa fires up a new risotto– Fire! NARRATOR: Over in the blue kitchen, Steven is eager to deliver his food to Chef Ramsay. Could I come up with it? How does this go? Let’s go up with it right now. Can I go? – Go up. Go up with it. Don’t go up with it, man. Can I go? I’m ready. – No! No! Lobster spaghetti up, guys. Oh, fuck me. So the lobster’s ready for the second time, thanks to Steven. Well, I just wanted the first. I’m working on the first now. So why are you giving me the second? I’ll– I’ll go one at a time. The thought of you doing two things at once– forget it! OK. Just focus on the first ticket, Steven. Yes, chef. Talk, bro. Steven was very easily flustered. And I told him it wasn’t the time to put it up. Risotto? Scallop? We can go? We don’t have the time to sit here and do shit twice. Going to the window. Coming to the side, chef. STEVEN: Right behind, right behind. Table 23, please. Let’s go. NARRATOR: Thanks to Will, the blue diners are finally receiving their first appetizers. Mm. Oh, that’s good. Thank you! NARRATOR: Meanwhile, back in the red kitchen, Krupa– Walking with your risotto. NARRATOR: Has delivered her risotto for Chef Ramsay’s approval. Who made that risotto? – I did, chef. – Yeah. Delicious. Thank you. – Good job, Krupa! – Oh! Oh! Krupa’s back! Woo! Go team! Hey, hey, hey, hey. Sorry. Make 10 more like that, finish service, then maybe. Yes, chef. But don’t start peeing your knickers now. Yes, chef. NARRATOR: It’s an hour into dinner service and with Krupa’s help, food is finally making its way out to the red diners. It’s very good. The risotto’s really good. NARRATOR: Meanwhile, the blue kitchen has moved on to entrees. Blue team, it’s the first table, come on! NARRATOR: And Chino is bringing his fish to the pass. Hot, hot, hot, hot, hot, hot. You bringing the scallops, too? What’s he done to this? Blue team! Yes, chef. No garnish anywhere, still fragmented, and look– it’s burnt! [music playing] [dish slamming] I burnt the miso cod. You know, I should know this shit, too, because I’m Asian. Oh, guys. Chino really fucked the cod up, man. Basted that motherfucker with roof tar or something. – Chino! – Yes, chef. Come here, you. Get out of my sight. Sit down. Scott, get him peeling on garlic, but away from the stove. CHEF SCOTT: There you go. At least you won’t be able to burn any of that. Horrible. Absolute fucking useless. NARRATOR: While a benched Chino watches from the sidelines– – I want all the entrees. – Yes, chef! Yes, chef! NARRATOR: Krupa is ready to lead her team, once again, with their first entrees. Let’s get these entrees out together. As girls, we’ve made a pact– we are not losing tonight. Wellington’s ready. I’m walking with it right now. So it’s– it’s a little bit more pressure for me not to fuck up. [music playing] Who cooked the Wellington? Perfect! – Yes, chef. Thank you. Thank God! It was perfect. – Let’s go, ladies! Let’s kick the boys’ ass. – Damn right! – Please! Service. Go with the Wellington, please. An entree leaving the kitchen– finally! Let’s go. NARRATOR: Krupa’s leadership has helped the red team get entrees out to their hungry diners. It’s worth the wait. NARRATOR: Meanwhile, in the blue kitchen– – Scallops are ready to go? – Yes. Almost. NARRATOR: Steven has taken Chino’s place on the fish station. Fish was sinking like an anchor. I said, yo, let me go help them out. I know I can cook good. Scallops– where are they? Yes! Let’s go, you! Put the plate down and work with two hands. Sorry, chef. Hurry up! Scallops are in the window! [music playing] Hey, come here, you. Just touch. – They’re springy, chef. – They’re what? Springy. When you spring back, usually, they’re ready. So they’re ready, are they? I feel that they’re ready. They’re fucking rubbery. Sorry, chef. Everything Steven was touching was turning to shit tonight. You know how they say you can’t teach an old dog new tricks? Sit down and eat them. Enjoy your springy scallops. Let me know how you feel halfway through. Bon appetit. Oh, I think they’re perfect. Come on, fellows! Come on! NARRATOR: Chef Ramsay has already benched two members of the blue team. I need two scallops! He He is now looking for Tommy to rescue the fish station. How’s that? Hey, rock and roll? Bozo, come here. Shit. I go from springy to boiled bits of shit. Yeah. This sucks. I took a hell of a dive. Take your seat and fucking eat them. Service, please. A little glass of wine– sauvignon blanc goes beautifully well with the raw, ceviche skillet. "Hell’s Kitchen" weeds out the weak. This competition is mine. And it’s only a matter of time. One, two, three of you, all on the freaking fish station. I jumped over to help out, chef. Yeah. I wish you had jumped in the oven. That would make my life a lot easier. NARRATOR: Nearly two hours into dinner service, the blue team has completely stalled on the fish station. But over in the red kitchen– Scallops are going up to the pass. NARRATOR: Carrie is ready to impress Chef Ramsay with her scallops. Carrie, the scallops are overcooked. Let’s go! I want more color. The pan’s got to be hot. Yes, chef. Oh, we’re not about to go down on sea scallops. Come on, please. Scallops are coming, chef. Let’s go. This early in the game, you know, get your shit together, keep it moving. They look like boils– rubber and boils! Boyo This is very, very frustrating because I just wanted to make Chef Ramsey proud. Start again! Yes, chef. NARRATOR: As the red team comes to a screeching halt– Oh, for fuck’s sake. NARRATOR: No food is leaving either kitchen. I’m pretending it’s my, uh– my beef Wellington. NARRATOR: And the diners, not surprisingly, are getting restless. We don’t need anymore wine, we need food. Carp, duck, lamb, Wellington. How long? Five minutes, chef. Monterray, can you talk to me? Five minutes, chef. Heard. I want the garnish 30 seconds before the protein hit the window, got it? Yes, chef. Yes, chef. Let’s just put up one fucking table! Serious? Oh, I can’t get a pinot noir or a little red? There’s your team work there. Really concerned. The Three freaking Stooges. JONATHAN: Got the Wellington coming up. Jonathan, look at it. Sorry, chef. I apologize. It’s cooked perfectly. Thank you, chef. First one of the fucking night. Let’s go. – Thanks, chef. I have never in my fucking life cooked a beef Wellington. But I rocked it today and I’m going to keep on rocking it, man. I got my Wellington ready. Monterray, Brendan, I’ve got a Wellington cooked perfectly, but where’s the fucking garnish? MONTERRAY: My fault, fellows. My fault. How long on garnish? Two minutes! The protein’s cooked perfectly. Right now, it’s stone cold. God damn! Monterray– I got this. Yeah. You got just a big, old bag of what the fuck. There you fucking go. Take it. He’s not even two minutes away, he’s fucking miles away. BRANDON: Get another Wellington in now! We cannot lose this dinner service. Like my ass is like seriously on the line. NARRATOR: While the blue team tries to recover from Monterray’s mistimed garnish– Awake now! One sea bass, one chicken, one Wellington. (IN UNISON) Yes, chef. NARRATOR: Back in the red kitchen, Carrie is looking to redeem herself on the fish station. I’ll cook the fish. I’ll cook it. NARRATOR: But Elise has other plans. I got it, babe. No, I got it. This is my station. – Don’t push me. – Thank you. Clearly, Carrie is a weaker cook than I am, so I felt like I wanted to take charge to impress Chef Ramsay. Why is she cooking fish? I don’t know what she’s doing. She just came over here and grabbed it, chef. I mean, are you fucking kidding me? That bitch is crazy. What in the fuck is she doing? I didn’t let her cook it. She came over here and grabbed it, chef. Well, I was going to cook it for you because we’re all a team, right? Oh. – She’s trying to prove a point. – Elise! Yes, chef. I’ve got a six top dying for the appetizers and you’re cooking fish. I put the spaghetti up. You, fuck off. Sit on the chef table. [music playing] Ha! NARRATOR: While Elise spends time in the penalty box, back on the blue side– – Jonathan, where are we? – Wellington coming up! NARRATOR: Jonathan has delivered another perfectly cooked Wellington. All it needs now is the garnish from Brendan. The filet’s is already up, bro. Watch the potatoes! They’re about to burn. – Got them. Flip them! Pull them up! We’re waiting on the sides. Got them. Brendan, look at me. The potatoes in front of you– they’re burnt. You’re standing over them! Yes, chef. Brendan wanted to sit there and puff out his fucking chest– I know how to fucking do this, I’m the fucking man. Bullshit, bro. You suck! Come on, guys! That’s twice in a row– cooked to perfection and we can’t even send the table together because nobody’s together. Smooth service, my ass! I’ve never, in my whole career, ever been stopped by fucking side items. Never. The Wellingtons were coming out amazing and I was getting held up by fucking potatoes! Come on! Do you have any idea how fucking frustrating that is? Paul thinks he’s a bad ass on the grill. Don’t you fucking talk to me, dumpling. Oh, we’re fucked. NARRATOR: With no food coming out of either kitchen, James has spotted a disturbing trend in the dining room. Chef? James. Tables are walking out. Blue team, they’re walking out. You muppets, get off your fat ass. Let me show you something. Not one entree has left this fucking kitchen. Not one! Yes, chef. And look at the pans back there! Any bright ideas? Want me to jump in? I’ll clean them. I’m talking about the customers, not the freaking pans. Yes, chef. Any ideas? No. Hey, what are we going to do now? They are walking out! [music playing] Fuck off! At that point, it was a train wreck on ice. There was nothing we could do about it. Stop! You’re out of your misery. [fork slamming] Let’s do this, ladies. Come on! Let’s not disappoint the customers. Carrie, they’ve gone. Shut it down! [music playing] This, for me, has been the most disappointing opening ever. Carrie, it wasn’t the scallops I was concerned about, it’s about that nothing else was timed with it. Well, the risotto kept coming back. What was I supposed to do about that? Don’t try to throw me under the bus about the risotto. I’m not trying to throw you under the bus. Because your scallops came back more than once. But every time I put the scallops up– Elise! Your scallops came back more than twice and I offered to help you– It came back twice! On the fish station because you can’t cook fish! [music playing] Paul, Jonathan, you were sort of standing there with your pants down, getting absolutely fucked, every second. How do you feel? Fucking irate. I sent up the same shit four fucking times. And I waited for potatoes and fucking carrots. Brendan, are you not bothered? Or is it just– I am bothered, chef. But we’ll try not to let them down next time, chef. Wow. And I’m really happy for Paul that he actually learned how to cook proteins. You want to pull them out right now, man? I mean, that what you want? – Yeah. Hey, no. I mean, we could lay them out on the table, if you want to. Don’t worry about it. It sounds good. I mean, honestly. I mean, I’m just calling it as I see it. I’m just saying. The losing team tonight, with zero entrees leaving the kitchen, is the blue team. Get back upstairs to the dorm, work as a team, and come to a consensus on which two are up for elimination. [music playing] Brendan don’t know his ass from his elbow. Like let me tell you something– in baseball, this was a fucking swing and a miss, strike three, then you hit yourself in the nuts with the bat. Anybody want to speak? Paulie, dude, it’s all you, man. First of all, you ever pull that fucking shit on me again, I will fucking slap you across the goddamn kitchen. Shut up, dumpling. I’ll say whatever the fuck I want, all right? Whatever the fuck I want, meatball. All right. Don’t ever act like a tough guy again to me. Tough guy? You had the fucking– You act like a klutz– you have to fucking blah, blah, blah. All right, all right, all right. You look like a little, fucking, breadcrumb, dumpling, ass. Really, this guy is a meatball. He got real lucky tonight. You’re irate? I am irate. I’ll say this– obviously, Paul and Jonathan– those two sat there. They’re banged, bro. I think we should take it– I think we should take it to a vote. I’m going to call it out, man. Sorry, bro. No offense. I’m going to call out Steven as number one. No, no, no. Listen, I’m a team player. We all get that. We don’t– So be it. He didn’t even get entrees out. Chino is burning fish, left and right. At least I fed some people apps. Did they feed any entrees? No. Big zero. Look, I’m sorry. I’m going to go Brendan and Chino, just because nothing on that side got up. This fucking sucks, dude. It’s what we signed up for, guys. Mm hm. Somebody’s going to go home, bro. [music playing] Men, have you reached a consensus? (IN UNISON) Yes, chef. Jonathan, who was the first nomination? The blue team’s first nomination was Steve. Why? Just the uh– the different methods he used and failed. The blue team’s second nominee? Well, Monterray actually was second. Why, please? I’ve never had sides stop an entree from going out. And it was really– it was really fucked up, you know? It pissed me off a good bit. Yeah. Worthy nominees. But truthfully, I think there are three individuals deserving to step forward this evening. Steven, Monterray, and Chino. The three of you, step forward, please. Let’s go. [music playing] Monterray? – Yes, chef. Why do you think you should stay in "Hell’s Kitchen?" I think I should stay in "Hell’s Kitchen," because I know I can do better than Steven. – Steven? – Yes, chef. Why Steven? He tried to step up to the plate and he really didn’t do what he said he was going to do. Neither did you. Yes, chef. I know. I mean, at the end of the day, I was still in there, fighting. You know, I tried to give it my all. No matter how bad I started off, I kept fighting. Chino, it just wasn’t the garnish that stopped the entrees coming out. Yes, chef. You had a pivotal position on the fish. It’s certainly unacceptable. I thought I could do it until the miso cod. And I definitely overextended myself. And I should have said something, but I didn’t. You spent more time prepping garlic than you actually did physically cooking. I’m looking for an executive chef, I’m not looking for a prep cook. So Steven, you saw what went on. Yes, chef. Who did you think, out of all three of you, should be leaving? Well, I– I already chose Monterray. Chino and I– we– we did get a few appetizers out. Right now, I’m having a difficult time. Honestly, all three of you sucked. My decision is– Chino. And Monterray. That’s right. Both of you, back in line. [music playing] Steven, jacket off. Your time is done. Short and sweet. Thank you. Sorry, but I can’t go through that again. [music playing] It’s embarrassing, being the first one kicked off. I think that Chef Ramsay made a mistake, but it is what it is. It’s done. You know, nice guys always finish last. That’s probably me. [music playing] "Hell’s Kitchen" is a series of tests. And so far, we have achieved a failing grade. Get a grip. Fast. Got it? (IN UNISON) Yes, chef. Fuck off. Chef Ramsay gave me another chance, so I got to bring my A plus, plus, plus game. I’m going to keep fighting. I ain’t hear no bell. I’ve got to bring it. And I’m so glad that I know that I am capable and that I pulled it off today. From this point on, I’m just going to get better, and better, and better, and better. Now it’s time for me and Paul to go to the mattresses. It’s somebody I’m going to keep my eye on and it’s somebody that I’m going to have to eliminate sooner rather than later. Fuck me. I realized, early on, that Steven has as much chance of being the head chef of BLT Steak as I do of winning a gold medal in figure skating. NARRATOR: Next time on "Hell’s Kitchen"– Let’s go! NARRATOR: A rude awakening– What the fuck? NARRATOR: Is followed by a feud on the red team. Stop it already. Oh, God. I just want to– oh! NARRATOR: Then– Let’s move! NARRATOR: At dinner service– What the fuck is going on? NARRATOR: One chef does something so shocking– Come on! Are you lying to me? Why? NARRATOR: It threatens to destroy the blue team– I’m tired of getting my ass kicked! NARRATOR: For good. I did not come out here to be made a fool of. NARRATOR: Next time– – What are we going to do now? NARRATOR: On a thrilling– I didn’t sign up for this, bro. NARRATOR: Unbelievable– Embarrassing! NARRATOR: And explosive "Hell’s Kitchen."
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What would have been your signature dish for Gordon Ramsay? 🤔