NARRATOR: Previously
on "Hell's Kitchen." Welcome to Hell's Kitchen. NARRATOR: 18 eager chefs arrived
at the flagship restaurant at Caesars Palace Las Vegas. Oh, my god. Holy fuck, in the
flesh, Chef Gordon Ramsay. I brought you here to inspire
you all because this year's winner will become the head chef
at a Hell's Kitchen restaurant just like this in Lake Tahoe. Woo! I'm so excited. I'll see you guys
in Los Angeles. I'm like pinching myself
over and over and over again. Here we go. NARRATOR: While
the chefs thought they were leaving Las Vegas-- This is definitely
nowhere near an airport. NARRATOR: --Chef Ramsay
revealed surprise number one. For the first
time Hell's Kitchen will take place in Las Vegas. Hell's Kitchen, Vegas style. Everything in
Vegas is a gamble. NARRATOR: And then came
surprise number two, a spin on the signature
dish challenge. Oh, my. - Anybody need any help?
- I'm good. I'm done. NARRATOR: The chefs had to go
all in with new ingredients. Elementary school
chef, Kenneth-- You cook for kids? Yes, sir. You had 20 minutes to go and
you started plating this dish. NARRATOR: --learned
a lesson of his own. For me, that's a one. NARRATOR: While
the youngest chef in the competition, Elliott,
with his rice crusted salmon-- You know, you've
taken the skin off. You know, that skin is
delicious when it's crispy. NARRATOR: --also
needed a few tips. I'm going to give
you a two out of five. Yes, Chef. NARRATOR: With Nikki, Amber,
and Corey all earning-- Four.
Four. Great job.
- Yes, Chef. That's a strong four. NARRATOR: --for the red team. It was Irish executive
chef, Declan. In the kitchen,
what they call you? Big D. Ladies, say hello to Big D. NARRATOR: --and his-- Pan seared New York strip. Is cooked beautifully. NARRATOR: --receiving
a perfect-- That's five out of five. Good job. NARRATOR: --that kept the
blue team within reach. I got a five on the first
competition in Hell's Kitchen with Gordon Ramsay. It all came down to
Executive Chef Mark's dish. A four means a tie. A five is a win. Five. Mark, congratulations. Yes, baby. Yes, baby. NARRATOR: The blue team won
the first team challenge. I got you. Great job. I'm your guy. NARRATOR: The
following morning-- Hell's Kitchen is calling. Hey, everybody. Meet me outside quickly please. Yes, Chef. Good morning. Morning, Chef. Time for a special delivery. NARRATOR: And now
the continuation of "Hell's Kitchen." Breaker, breaker, we
got a chopper inbound. We got a care package coming in. Something is about to go down. Oh, my god. What the fuck? Wait a minute.
That's a crate. What are they doing
with the-- holy shit, they kicked it out
of the helicopter. [CRASH] [CRASHING NOISE]
[CRASHING NOISE] Boom! Bang! Shrimp, crate, ice,
fucking everywhere. Ooh. Wow, what a delivery. I'm in heaven. Shrimp fell from
the sky like, ooh! Thank you, shrimp guys. Thank you so much.
I love you. I love you. I love you. Las Vegas is the
shrimp capital, serving 60,000 pounds of shrimp daily. So for your next
challenge, you're going to be working with shrimp. Chicken. Of course it's shrimp. In this next individual
challenge, each of you will create a stunning
fine dining dish using the most amazing
shrimp, Tiger shrimp, Mexican shrimp, white shrimp. You name it, we've got it. Today's winning shrimp dish will
go on tonight's opening menu. Yes. OK. To have my dish featured in
anything associated to Chef Ramsay would be phenomenal. And I really want to win. This but there's more. Today's winner of
this challenge will receive something very, very
valuable, the punishment pass. Marina. Marina, where is
the punishment pass. I see a block of ice there.
Where's the pass. It's inside. Inside. I mean, I know I said
preserve the pass, but I didn't say freeze
the fucking thing. What does it look like? Right here. Wow. So there we are. The amazing punishment pass. That's what it looks like. Thank you, Marina.
Thank you. Thank you.
Goodbye. Right. The winner of today's challenge
will receive a punishment pass, which will get them
out of any punishment should their team lose. But it can only be used once. So use it wisely. If I was in your shoes
right now, trust me, I'll be desperate to get
my hands on this pass. Man, there's so much power that
I could have with that card. I really want it. It's a no brainer. What an ace to have
up your sleeve. I've given out the
punishment pass before. But this time I'm going to
make it even more powerful. In addition, you'll
also be able to select one person from that
winning team to take your place in the punishment. Oh. [CLAPPING] Come on, if that's not
the most evil thing ever. There is a lot on the
line with this challenge. You've all got 30 minutes. Your time starts now. Let's go. Go. Let's get this done. Get this girls. I am a big time seafood lover. I go saltwater fishing in
New Jersey all the time. So I'm feeling damn good
about this challenge. There's no way I can lose it. Chef, do we have grits here? Check the dry pantry. Because I'm a
Southern girl at heart I'm thinking about going
straight to my roots. Shrimp and grits is something
that's near and dear to me. So there's no grits? Hurt. Houston, we may
have a problem. I was looking for
grits, but polenta-- Gentlemen, less
than 20 minutes. Let's go. Yes, Chef. Guys, we need this
water running or no? Who turned it on?
- We need it chef. I'm cleaning prawns. Going into this challenge,
I'm fairly confident. I've worked with
seafood a lot coming from the island of Ireland. And my dish is
going to be banging. Gentlemen, we got this again. What do you got, Nik? I am working on sushi rice
on the bottom, toasted sesame seeds, Asian themes, a
little bit of Thai chili, and some soy. It's ambitious. - I'm ambitious.
- Yeah? Good to see. Good to see. I know that it has
a really high chance of not playing out well for me. But I would rather go
big or go home and be as ambitious as I possibly can. Ladies, we're halfway
15 minutes to go. I got 15 minutes
to make this up. Kenneth, what do
we got going, buddy? Guy, my vegetables are
cooking down with some bacon. Yo, today I need to
turn this around. I got a one yesterday,
a frickin' one. I'm getting this
down to get it cooked and get the flavor
to start coming out. I'm here to knock
this out of the park. I'm here to show Chef Ramsay
that I can cook my ass off. I didn't learn from a cookbook. I didn't go to culinary school. I learned from my
great grandmother. Three minutes, just over. Let's go. Oh, god. That's fucking gross. I'm definitely feeling
really frantic. My components aren't
coming together the way that I really want them to. So I'm trying to stay calm
but I'm feeling a little bit frazzled right now. Oh! Come on, come on,
come on, come on. Hopefully that will suffice. Just under 30
seconds to go, guys. Come on, let's go. 30 seconds. Fuck my life. Lemon, anyone got a half
lemon, anything like that? It's in the back
on the pantry. CHEF RAMSAY: 10
seconds nine, eight. Get in there.
Get-- CHEF RAMSAY: Seven.
- --in there. CHEF RAMSAY: Six, five, four. Let's go, let's go. CHEF RAMSAY: Three, two, one. And service. Let's go. Looking good. Listen carefully. I'm not tasting all
of these dishes. I'm going to rely on two
exceptional palates, Christina and Jason. Christina, you taste all the
dishes from the red team. Yes, Chef. Jason, you taste all the
dishes from the blue team. Yes, Chef. I'll be back in a moment. I'll be up in my office, OK? Thank you, Chef. Thank you, Chef. All right, Declan. What do we have? NARRATOR: In the
preliminary taste test, Chef Ramsay is looking
for his sous chefs to determine the best dishes
on each of their teams. Chef Jason, I can't tell
what he's taking from my dish. Huh. Thank you. Back in line. But I'm very happy with the
way that my dish turned out. Is there any
seasoning in here. Yes, chef, salt,
pepper, a little bit of rice vinegar, chef. It's the Tiger shrimp and
the cherry tomatoes and Fresno chilies. The sauce is a
garlic beurre blanc. What do you got? Linguine with a pancetta
and spicy tomato broth. JASON: One shrimp? One shrimp. We are in Vegas
and Chef Christina has got one of the best
poker faces I have seen. Thank you, chef. Yep, you got it. And you walk away
going, what the fuck? Like, tell me something. Give me a nod. Give me a [GRUNT]. Give me a [GRUNT] something. Thank you. NARRATOR: After tasting
each of their team's dishes, Chefs Christina and
Jason are ready to make their recommendations
to Chef Ramsay. I want to spend my
time with the chefs that have the potential to
become the next head chef at Hell's Kitchen Lake Tahoe. And so I'm doing something
I've never done before. I'm trimming the fat early. So Christine and Jason, I
want to taste the worst two performing dishes from the
blue team and the worst two performing dishes
from the red team. I'm not carrying deadweight. The chef that has cooked
the dish that I like least will be leaving Hell's Kitchen. (WHISPERING) I'm shaking. Shaking. NARRATOR: With Chef Ramsay
raising the stakes on the punishment pass challenge-- The chef that has cooked the
dish that I like least will be leaving Hell's Kitchen now. NARRATOR: --it is no
longer a fight for victory, it is also a fight for survival. Jason, who was responsible
for your worst two dishes. Elliot, Chef. Oh, fuck. And the second? Yo, I don't want
him to call Kenneth. I'm praying, don't
call my name, Chef. Don't call my name. Don't call my name. Please, don't call me. Kenneth, Chef. OK. Christina, the weakest two
dishes on the red team. The first one is who? Oh, this is tough. The first one is going
to be Nicole, chef. And the second. Jordan. Jordan? Uh, huh. Wasn't expecting that. You ever been hit
by a Mack truck because I feel like I just
got blindsided by one. [TRUCK HORN] Nikki, Jordan, Elliott,
Kenneth, make your way to the front of the pass now. I never saw that coming. I didn't see it coming. I'm going to taste
all four dishes. From there, I'll decide which
one of you is going home. Nikki, you're up first. Describe the dish, please. This is Jasmine sushi
rice and chargrilled Tiger shrimp and a little bit of-- I know. And a little bit of--
- I'm not laughing. Why am I holding it
up there like that. Because it's not cleaned. Rule number one
when prepping shrimp. What's the one thing we do? Clean the shrimp. That's the first thing you do. Like, who want to eat shit? I don't. Do you? Yo, that's like leaving
the baby walking around with a shitty diaper on
all day and don't even care. I ask for dish
to go on the menu. I wouldn't put that
anywhere near a cafe. Take that dish back. Step back in line. NARRATOR: Following
Nikki's dirty dish, Elliott steps up to
the plate with his-- Sauteed white shrimp with
a spring vegetable succotash. That's it. Just sauteed vegetables. The time really
caught up to me, Chef. It's just a clumpy
greasy pot of vegetables with sauteed shrimp. Is it worse than Nikki's
Elliott it is worse. Go back in line. Nikki, back in the kitchen. You're safe. I cracked under the pressure. I cracked hard. But I know how to cook. I just have to be able to
recover from this and move on. NARRATOR: Jordan comes
forward with her-- Tiger shrimp with a
garlic beurre blanc. CHEF RAMSAY:
Presentation looks bleak. Do you see that shrimp there? Yes, sir. What does that need? It needs to be
cooked some more. Opening night menu. And now you present
me a shrimp that's not even cooked in the middle. I've cooked steaks that
are bigger than my damn head perfectly and I can't
cook a fucking shrimp. Like that is some rookie shit. Is it worse than Elliott's? Jordan, say thank you to
Elliott because you've just dodged a bullet. Take that shit back
in the kitchen. Well the one thing I can
confirm is that the red team are staying intact. Blue team, is it
Kenneth or Elliott? I'm nervous as hell. I'm shaking. I'm trembling. Come on, shrimp gods. Help me out here. CHEF RAMSAY: Kenneth,
describe the dish. I did a penne pasta,
Chef, with sauteed peppers, bacon, garlic, and mushrooms. CHEF RAMSAY: What
the fuck is that? What is that? I have no clue, Chef. It looked like a potato. A potato? And I didn't
even use potatoes. What the fuck? Blue team we have a potato that
has dropped in Kenneth's dish. Who's got potato in
their fucking dish? None of us, Chef. Oh, my God. CHEF RAMSAY: Potato gate. You don't know how
that got in there? Chef, I didn't touch potatoes. Potatoes wasn't even
a part of my dish. Taste that. It's a block of Parmesan,
you fucking donut. Did you put the
Parmesan in there? Yes, Chef. But I grated the
Parmesan cheese. Grated? It's a block of
Parmesan in there. We're trying not to laugh,
but Kenneth, come on, man. Like, it's a piece of Parmesan. You know, you can't fix stupid. Do you want to swallow that
or do you want to spit it out? Spit it out. Yo, I know the difference
between a potato and Parmesan cheese. But it looked just
like a potato. CHEF RAMSAY: It's a mess. Take this back. Step in line next to Elliott. Kenneth, Elliott,
two appalling dishes. The person leaving Hell's
Kitchen is Kenneth. It's time to leave
Hell's Kitchen. Give me your jacket. Elliott, back in the
kitchen and wake up. Yes, Chef. Thank you. It's heavy as fuck. Coming to Hell's Kitchen,
I had a lot to prove. I thought I was going to make
it further in the competition than what I did. But it's a learning experience. At the end of the day, I feel
that my great grandmother is smiling down. I really did her proud. I made it this far. Really don't have
nothing else to say. I'm in desperate need
of a palate cleanser. Christina and Jason,
we do have three outstanding dishes, right? - We absolutely do.
- Excellent. Exceptional. Who are they, please? My top three dishes,
Chef, are going to be Amber, Lauren, Syann, Chef. Jason. Josh, Chef. Chef Declan. Cody, Chef. Boom. Chef Jason actually chose me. I thought he hated me. Amber, let's go, please. Present your dish. So I have for you a citrus
butter poach Tiger shrimp with a celery root puree. Listen, wow. The flavor of that is beautiful. Puree, super smooth,
shrimp cooked beautifully. It shows great flair. Lovely combination. For now step back
in line, please. Thank you. Yes, thank God. It really means a
lot this early on in the competition to have
Chef saying that my dish is really a standout dish. Cody, let's go. NARRATOR: Up next,
executive sous chef Cody follows Amber's
successful dish with-- On the left side, you have
these spot prawn in a tartare. On the right side you have an
escabeche of the blue prawn. My dish looks fucking banging. The dish actually
feels like you spent 60 minutes cooking it, not 30. Is it better than Amber's. It's better than Amber's.
Congratulations. Thank you.
Good job. Amber, back in the
kitchen, please. Thank you. NARRATOR: With Cody
currently holding the top spot, Chef
Christina's second choice, Lauren is betting on her-- Chimichurri grilled
prawn with a chorizo cream sauce around the edge. NARRATOR: --to put her on top. I mean visually,
it looks beautiful. Love the colors. They really pop. I mean that screams Las Vegas. Wow. Is it better than Cody's. Lauren, it is
better than Cody's. Congratulations.
- Thank you, Chef. Thank you.
- Back in line. NARRATOR: Lauren is
now the one to beat as Chef Jason's second
choice, Declan, hopes his-- Pan seared blue shrimp with
a coconut and pineapple salsa. NARRATOR: --impresses
Chef Ramsay. Already I can tell that
puree is silky, really good. It's a very good dish. But Lauren's is still the best. Taking out two boys? Oh man, it feels great. Bye, bye, boys. Sy, let's go please. NARRATOR: With two
members of the blue team unable to top Lauren,
Syann hopes her take on-- Shrimp and grits. You used polenta, right? Yes, Chef. --will finally unseat her. Slightly opaque in the center. Grilled beautifully. This has Southern
Charm young lady. God almighty. This is a tough one. Ask Lauren to go back
in the kitchen, please. Great job. Damn it. Really thought I was
going to win that one. Now it's between me and Josh. Describe the dish, please. We've sauteed Tiger prawns
with an asparagus fennel salad, toasted almonds,
orange segments, a little bit of fennel
fronds in there as well. I'm feeling pretty confident
about this challenge. I mean I'm an executive chef. So I think I'm one of the
strongest competitors here. I mean you've got the
balance right with the citrus. This is really hard. It's a really good dish. Step back in line for a moment. The dish that is going
to be on the menu tonight and the winner of that
incredible punishment pass, congratulations. NARRATOR: In the first all
important individual challenge, Chef Ramsay is
trying to decide-- The dish is going
to be on the menu tonight and the winner of that
incredible punishment pass-- NARRATOR: --between
executive Chef Josh's Tiger prawns and asparagus
salad and line cook Syann's shrimp and polenta. Congratulations. Sy, well done. [CHEERING] Thought I had this challenge. Damn it, I was so close. So close to that
punishment pass. Well done. One more thing for you. Here's your punishment pass. [CHEERING] Sy gets a get out
of jail free card. Head back to the dorms. Never underestimate me. South always wins, period. You can all drop your books
wherever you are and find your knife bags at the pass. I'm obsessed with knives. I've got knives everywhere. I'm like so pumped to get these
Zwilling JA Henckles knives. It's the nicest knife set. NARRATOR: With their
new knives in tow-- Everybody finished with
their Christmas presents? All good. NARRATOR: --both teams
are now sharpening up on the entire
Hell's Kitchen menu before tonight's
first dinner service. I'm going to start
with the beef tartare. We'll end up getting
a partial tenderloin. It's like Goldilocks, not
too big, not too small. I am super pumped going
into dinner service tonight and I'm looking at the team. We are so focused. You hit it with some
balsamic vinaigrette. Just enough to coat it? Exactly, yeah. This is the best risotto
you'll ever have, OK? We're just going to sweat it. We're not sauteing it. We're not caramelizing it. We're sweating it. Once you're all
the way foamed out, just hit it with a little
bit of chicken stock. Chef Christina and
Chef Jason are just running through
the menu so super, super quick, lightning fast. Two baby leeks split in half. If it's too hot, it's
going to melt the cheese. Don't forget the lamb sauce And we all know that
we're going to have to cook this menu in an hour. So the welly will come
up with the red wine demi. So the crispy skin is the
best part of the salmon, right? I'm coming off
of two challenges where I didn't do so well. And I'm feeling a
little overwhelmed. If we're going
too fast, keep up. NARRATOR: With an intense full
day of training behind them-- Are we on that
side of this side? We're here. This is us right here. NARRATOR: --the chefs have
been assigned their stations. Let's go, guys. NARRATOR: And it's time for
Vegas to experience their-- JASON: First service. DECLAN: Yeah boys, we got this. Move on fish. Are you on fish?
Who's on fish? I'm on fish. We're getting ready
for dinner service. Best case scenario, we end up
making the blue team our bitch. Mary Lou, you want to
keep eyes on that reduction? Yeah. Also forgot that
bitch was there. Worst case scenario, I fuck
up everything completely. I get sent home and then I
go back to my own kitchen. Everybody calls me
a loser and I cry. Marino. Yes, Chef. Open up Hell's Kitchen.
Let's go. Serve it up. NARRATOR: Hell's Kitchen
is the hottest reservation in Las Vegas with tables
booked months in advance for the most anticipated
opening in the entertainment capital of the world. Boys and girls, we're open. All right, let's do this, man. Yeah. NARRATOR: Chef Ramsay is
testing these two brigades with the biggest
and most complex menu Hell's Kitchen
has ever seen. The New York strip steak. [INAUDIBLE] salad. I'm going to do
the crab cakes. NARRATOR: Chef Ramsay has
invited VIPs to dine at chef's tables in each kitchen. Wow. NARRATOR: Comedian
and actor Wayne Brady will be dining on the
blue side with his family. - Good evening.
- Good to see you, sir, welcome. How are you? Pleasure. Thank you so
much for having us. And restaurateur
and TV personality Lisa Vanderpump and
her husband will be seated in the red kitchen. OK, Puffy, sit down. They're going to be cooking
some chicken for you, I think. Blue team, on order.
Here we go. Out of the gate strong,
[INAUDIBLE] table one. One special app, tableside,
two scallop, one risotto. Yes, Chef. Here's to the blue, blue team. Josh, you're in
control of this now, yes? Yes, Chef.
CHEF RAMSAY: Let's go. JOSH: Fire scallops.
- Fire the scallops. Eight minutes on risotto. JOSH: I need seven. Got lobster tail to work? DECLAN: Lobster tail is down. Josh. Let me know.
- I got you. NARRATOR: While
the blue team gets started on their appetizers-- This is the ticket
for Mrs. Vanderpump. Yes. NARRATOR: Over in
the red kitchen. Chef's table, two goddess,
one carbonara, one risotto. Yes?
Yes, Chef. CHEF RAMSAY: Let's go, guys. That's us. We're on. CHEF RAMSAY: How long for
our chef's table, please? Five minutes.
Five minutes. Five minutes.
Five out. LISA VANDERPUMP: Gordon. CHEF RAMSAY: I know.
I'm sorry. It's coming. Next Christmas. Mrs. Vanderpump is starving. Let's go. So much stress
and strain on them. I know.
I know. So I just kind of made
a little bit worse by telling him I'm starving. Hurry up. CHRISTINA: How long, carbonara? NIKKI: Coming up right
now to the pass, Chef. CHRISTINA: Let's go.
CHEF RAMSAY: Come on, ladies. Pick up the momento, please. Let's go. Coming in, hot, hot, hot. Carbonara. OK, watch it. OK, here it goes. Go. You didn't fucking taste it. I think it need
a touch more salt. Perfect, go. NARRATOR: With Kori signing
off on Amber's risotto-- Risotto in the pass. Got it, thank you. Walking. NARRATOR: All the red team needs
is a perfectly cooked lobster to go on top from Nikki. CHEF RAMSAY: Oh fuck you now. Jesus Christ. Sorry, Lisa. Hey, come here! Oh, fuck. Breaking news, the
fucking lobster's raw. And it's for Mrs. Vanderpump. Congratulations. It's fucking raw. Perfect risotto, completely
wasted over raw lobster. Great. Who cooked the lobster? I did, Chef. OK, I'm feeling the stress. I need a drink. CHEF RAMSAY: I think an
apology would be nice. I'm so sorry.
CHEF RAMSAY: No. I think, hey. I sincerely apologize, guys. I'll have that refired for you
as soon as humanly possible. OK? I'm so sorry. Miss Nikki, you don't
cry in front of anybody. Oh. You cry in the walk-in
where nobody sees you. And then you walk out
and say, oh, shit. Got pepper in my eyes. NARRATOR: While
Nikki wipes the tears away after her failed risotto. DECLAN: Scallops coming
up now one minute. One minute.
Heard. NARRATOR: Over in
the blue kitchen, the men work to push out
their first appetizers of the evening. JOSH: Scallops are ready to go. You good to go? Coming out right now. Risotto, [INAUDIBLE] pass? Coming now, Chef. CHEF RAMSAY: They're
nice colors, [INAUDIBLE].. - Yeah.
- Nice color on the scallops. Yes, Chef. We just rocked this out. CHEF RAMSAY: Let's go. We've got to keep
this momentum going. If we can keep this
up it's plain sailing all the way to the finish line. CHEF RAMSAY: Service, please. Let's go. NARRATOR: As the
blue team pushes out appetizers at a rapid pace-- Polenta and shrimp. Thank you. No problem. NARRATOR: Over in
the red kitchen, Nikki cooks for redemption with
her second attempt at risotto. Lobster is ready.
Are you guys ready? Ready to walk. All right, walking. I'm so hungry.
CHEF RAMSAY: Did you taste that?
CHRISTINA: I did. It's delicious, Chef.
CHEF RAMSAY: Very nice. Let's go.
Service, please. LISA VANDERPUMP: Thank you.
No, sit down. You've got to wait
for your chicken. OK, well, that looks nice. NARRATOR: With the
VIP table satisfied, Chef Ramsay is pushing
ahead with the rest of the dining rooms. CHEF RAMSAY: Appetizers,
two risottos, two scallop. Heard?
- Yes, Chef. Yes, Chef. How many scallops was that? Chef Ramsay, I do not
understand what you are saying. CHEF RAMSAY:
Scallops are in, yes? My brain can't
even wrap itself around the accent and the speed
and the volume of your voice. Scallops, how long? Scallop, how long? One order of scallops. Did you call-- did
you give me two orders? CHEF RAMSAY: Fish. Where's the other scallop? Thirty seconds. CHEF RAMSAY: Look, young
lady, can't you cook two scallops at the same time?
- I can. I misheard, Chef.
I apologize. You misheard. Look at her. She's going to cry. What is going on? I can't keep it together. You can't keep it together. I can keep it together, but.
CHRISTINA: It's all right, Chef. She's good.
KORI: We got her, Chef. CHEF RAMSAY: All
of you, come here. Fucking come here. Fucking come here. Gordon looks like
he's under pressure. What's happened? And why are you crying? Are you done? NARRATOR: It's 50 minutes
into dinner service-- Are you done? NARRATOR: --and Nikki's
meltdown on the fish station has forced Chef Ramsay to
ask her a critical question. CHEF RAMSAY: You're done? No. CHEF RAMSAY: You
can't bounce back. I can bounce back, Chef. CHEF RAMSAY: Let's get a
grip a little bit, shall we? Get in the game. GIRLS: Yes, Chef.
CHEF RAMSAY: Quickly. GIRLS: Yes, Chef. I can't throw away
this entire competition, the first dinner service,
because I got in my own head too much. We're going to finish
dinner service tonight. Not an option. I need to recover
from this and move on. Behind, walking scallops. CHEF RAMSAY: Good, nice
color, the scallops. NARRATOR: With Nikki's
scallops winning over diners-- How's your scallop taste? They're the most tender
scallops I've ever had. NARRATOR: --the red
team earns rave reviews. Pretty fucking amazing. NARRATOR: And now a
wave of appetizers is leaving the red kitchen. Scallops, lobster, risotto. CHEF RAMSAY: Service, please. NARRATOR: While over
in the blue kitchen-- Carbonara going. NARRATOR: --the men are quickly
finishing their appetizers. 30 seconds.
Keep going. Garnish is coming
up right now. CHEF RAMSAY: Service, please. Here you are, prego. NARRATOR: --and are now
moving on to entrees. CHEF RAMSAY: On order, the
blue team, chef's table. Entree, one duck, one lamb, one
New York strip, one Wellington. Heard?
BOYS: Yes, Chef. Yes, Chef. Lamb's going in. Lamb's going in. Lamb down. Being a father
of three, one thing that I definitely
know how to do is throw some meat on the grill. So between myself and Peter, I
think we're going to nail this. Wellington's going in. PETER: Wellington heard. There's two things that
we do as being fathers. We tell bad jokes
and we grill meat. Yo. Yo, it's done. CHEF RAMSAY: Chef's table. Where's the lamb? Right here, Chef. Walking, Chef. Coming down. Lamb and duck coming down, Chef. CHEF RAMSAY: Hey, all of you. Just touch that duck. I mean, just feel how firm
that is on the outside. It is overcooked, Chef. Overcooked, it's fucked. Come on, guys, take
that shit back. Yes, Chef. NARRATOR: With Peter bringing
the blue team to a halt-- CHEF RAMSAY: Peter,
duck's served what? - Medium.
- Pink. Pink. NARRATOR: Chef Ramsay
heads to the red kitchen looking for something positive. CHEF RAMSAY: On order,
four covers table 32. Listen up, two Wellington,
two New York strip. GIRLS: Yes, Chef. How long till we
can fire garnish? Nine minutes on Wellington. - On the eight minutes.
- Heard. Heard. Steak? Give it to me. I'm from Texas. Like, if I don't know
how to cook a steak, they'll probably kick me out. Damn that's sexy. That's the same color as me. I must be sexy. All I need to do is go in
guns a'blazing, so they say. CHEF RAMSAY: The New
York strip, let's go. You want me to walk it? Yes, please. Chef Christina,
steak's to your right. Garnish. We all got this shit. We all got this shit. CHEF RAMSAY: Oh boy,
there's no color on there. Hey.
CHRISTINA: Yes, Chef. CHEF RAMSAY: Just all
of you, come here. Come here. No color. Look at that. Who's to blame for
this spoiled meat? It's me, Chef. CHEF RAMSAY: Refire
New York strip. Yes, Chef. CHEF RAMSAY: How long? Eight minutes. This duck's going to overcook.
Why don't you fire another one? Huh? This duck's going
to be overcooked. We're going to have to
fire another one, man. New York strip, lamb,
duck, for the chef table. How long to the refire? Six minutes, Chef. Six minutes. CHEF RAMSAY: Is that lamb in? No, Chef. CHEF RAMSAY: The lamb for the
chef table's is not even in. Fucking son of a bitch. It's for our chef's table. Wow. I'm getting pissed off now. They are getting reamed Now I'm getting pissed now. If it's not ready, let us know. This stuff, it's
not rocket science. We're just cooking. DREW: It's three minutes. It's three minutes, Cody. That lamb, three
minutes realistically. Is that true?
DREW: That's correct. Yes?
DREW: Yes. If it's not, that's
fucking it, all right? Cody's over there and
giving me some heat. And it's like,
dude, I am fucking trying to get this food out. How long, blue team? How close are
we on the garnish? Garnish? CHEF RAMSAY: How long, Peter? Ummm. Where is it? Come on. Elliott, did you
walk on the garnish? Elliott what the
fuck are you doing? I should give Elliot a hug. Get involved, Elliott. Help your team. Yes, Chef. Poor Elliott. I said, poor Elliott. Look at the energy in here. He's fucking standing-- shut it. He's fucking standing
there doing jack shit. I'm keeping my
head down because I can't believe what's going on. Elliot's like ET,
your lost in space. Elliott. Going up right now. Fine.
Fine. I'm fine. Oh, no way. CHEF RAMSAY: Fuck off. Fuck off. Oh, shit. I'm fucking done. Fucking done. WAYNE BRADY: That's my food. So your duck, now
your lamb, now your-- I don't know what
fucking planet you're on. I've never seen
anything like this. You, you, and you, fuck off. Get out.
- Yes, Chef. Yes, Chef. This is our first
service and I'm being sent back to the dorm. I can't even fucking
believe this. Fuck. God damn it. Oh that really fucking hurt. I shouldn't have done
that with that hand. I am fucking livid right now. NARRATOR: It's 90 minutes
into dinner service. CHEF RAMSAY: You, you,
and you, fuck off. Get out.
- Yes, Chef. Yes, Chef. NARRATOR: And with lackluster
performances on garnish and meat, Elliott,
Drew, and Peter have been sent back to the dorm. God damn it. CHEF RAMSAY: VIP, they've
waited long enough. One duck, one lamb, one New
York strip, one Wellington. Yes, Chef. Everyone triple
check everything. Yeah, on your left,
Chef, lamb and Welly. New York strip, Chef. Walking duck. It's nicely cooked. Oh thank God. Suck it up. Bounce back. Let's keep going. CHEF RAMSAY: Fries. Hey, all of you, come here. This is just so stressful. CHEF RAMSAY: Come here. Chef's table there. I'm going to be able to
drink before we get our food. CHEF RAMSAY: Look at
these fries, soft ad shit. Was that my lamb
that he just threw? CHEF RAMSAY: All
of you, get out. Get out. Serve the two main. Courses let me do the other two. Drop some fries please. Fuck. I've never not
finished a service. Tonight was an absolute
epic fucking failure. It was embarrassing, the worst
service of my entire fucking career by far. So I have the
duck for you, Madam. Yay. WAYNE BRADY: It looks beautiful. NARRATOR: As Chef
Ramsay quickly corrects the blue team's mistakes-- CHEF RAMSAY: Serve
that one steak please. NARRATOR: --over
in the red kitchen, Amber has decided that
she should be the one to refire Mary Lou's steaks. Let me figure it out. I'm going to fix it. And I'm going to make
it better because I bet if I give them like
some raw steak again, he'd throw that back in my
face and be like, bloody hell. You purple haired witch, why
did you give me this steak? And I'd be like, chef, no. I'm behind.
I'm behind. I'm behind. Wait. My heart is like [POUNDING]. CHEF RAMSAY: Nicely
cooked, the New York strip. Thank you, Chef. CHEF RAMSAY: Service, please. Last table, ladies. Two Wellington and one halibut,
one New York strip, yes? Yes, chef. I'm 6 minutes out.
What about you guys? We're six minutes.
We're right on the same page. So holler at each other. We'll get it taken care of. Walking entrees. CHEF RAMSAY: Service, please. Let's go. These area incredible. Incredible. Let me have another little bit. Girls, that was rough. But you know what? We fucking finished. Congratulations. CHEF RAMSAY: Shut down. GIRLS: Yes, Chef. Tonight, both kitchens
were disappointing. However, the red
team bounced back and actually finished service. Now, the blue team
imploded tonight. Peter, you fucked the duck. You're a disaster on meat. Drew, the lamb. I can't get a duck out,
can't get a lamb out. But then we had the third chef
from the blue team tonight. Elliott literally stood
out for doing nothing. Now try and do
something as a team and come to a consensus
on the two chefs that you do not
want as teammates. Is that clear? BOYS: Yes, Chef. Now fuck off. Yes, Chef. That was rough. We went down as a team. But I'm disappointed
in my performance. I know that my
main thing tonight was lack of communication. But I just didn't
really have direction. All of us have a
sense of what to do. And if you're
going to look at me and say you didn't
have a direction, it's really not your
time to be here. You have to understand.
I have experience. This is my life. This is everything to me. Drew, you shut down. You put out three raw lambs. I mean, Elliott, he,
didn't fuck up as bad. Elliott's fucking in space. He didn't speak. I didn't even know he was there. But Drew, you
fucked up the most. I've been doing this 13 years.
There's not an excuse. It's not going
to keep happening. - No, it's not.
- Are you sure? That's never going
to happen again. This is an eye opener. This is not going
to happen again. You know, I know I have my
fair share of faults tonight. And I know that I fucked up. But I never stopped trying. And the same can't be said for
other people in this kitchen. I don't know that it
was all on me, guys. Peter, first duck
was overcooked. Second one was raw. There's no excuse for that. I saw it. I was right there. I was one guy over from you. I came across
the country, bro. I'm not going up. I don't know who
we're putting up, but I ain't going nowhere, bro. Let's get one thing clear. Opening nights are never easy. But tonight never
went as planned. BOYS: Yes, Chef. Marc, blue team's
first nominee and why. We're sending up Drew. He was totally lost
on meat tonight. That lamb was in many
ways unforgivable and was ultimately what led to
the demise of our team tonight. Marc, blue team's
second nominee and why, The second nominee, Chef. We're setting up Elliott. Elliot. Why? Seeing him lost
was very eye opening. And for that reason,
he's going up tonight. Elliott and Drew,
step forward please. Elliott, why should you
stay in Hell's Kitchen? I lost my focus, lost
my sense of direction. But I'm confident that's
not a full representation of what I can do. How do you lose focus
when you did nothing? I was forgetting
what goes with what. What goes with what. Fuck me. Drew, what happened to the
teamwork on the meat section tonight? Went out the window, Chef. Things were obviously
crazy, as you could see. And we didn't bounce back. I had a bad service, but I
have more to prove, Chef. Are you a better
chef than Elliott? I can definitely perform
better than Elliott. Elliott, are you a
better chef than Drew? Chef, we have skills in
different places clearly. What the fuck does that mean? Are you a better chef than Drew? Yes or fucking no. The answer is no, Chef. Give me your jacket. Drew, back in line. Yes, Chef. You just made it easy for me. Good night. Yes, Chef. Coming into this
competition, I knew it was going to be an ass kicking. Didn't necessarily realize
it would be that bad. It's kind of a knife to
the heart, really sucks. But I'm only just getting
warmed up, love me, or hate me, you're going to see this
face again, I guarantee it. I wasn't expecting
a perfect service, but when you stop communicating
that fucked me off. That is lesson one
in Hell's Kitchen. That's what the red team did
tonight and the blue team failed to do. Get out of there. BOYS: Yes, Chef. Yes, Chef. This is the eye
opener that I need. I know that I made
mistakes tonight. But unfortunately,
my fellow chefs haven't even come close to
seeing the best side of me. I have a lot more to show
and the best is yet to come. Once again slightly good
news, slightly bad news. The people who have been
holding us back are gone. Now I'm very
confident in our team. Tomorrow's a whole new day. I want that red team
to fucking suffer. I know we can crush them. So far two boys have gone. Zero for the girls. So we need to keep
this momentum going. We cannot stop. We have to maintain this. CHEF RAMSAY: Eliminating
a chef this early is usually quite hard. But tonight I didn't
have to eliminate a chef, I had to eliminate Elliott. NARRATOR: Next time
on "Hell's Kitchen." Everything I say that
you've got to one up me. Why? NARRATOR: Will
Marc's frustration-- We got to win tomorrow. NARRATOR: --crack the blue team. Let's focus on
getting this done. Stop the bickering, dude. I get it. Dude, there's a
monkey on a bicycle just going around in your head. Uh, oh, this ain't good. This guy's like a-- I'll do whatever it takes NARRATOR: And will Fabiola
be able to handle the heat? I want you to try to breathe. NARRATOR: Or is it all just
a ploy to oust her enemies? Just take me to
the room, please. I hate to say it,
but I call bull. NARRATOR: All next time-- I'll fuck you all NARRATOR: --on a conniving-- Don't take it personal. --episode of "Hell's Kitchen."
