Hell's Kitchen

Previously on "Hell's Kitchen"...

Y'all are ready to be yelled at?

Chef Ramsay tested the determination of the incoming chefs.

Get off myus!

I thought I was signing up for "Hell's Kitchen," not the Army.

I've arranged a very special boot camp.

Move out! Let's go.

And when they got to the final obstacle,

they learned that they had earned the right

to enter Hell's Kitchen.

I thought, "They're gonna kill Chef Ramsay."

Your 45 minutes starts now.

At the Battle of the Sexes Signature Dish Challenge,

Sous Chef Heather from Philadelphia.

That looks delicious.

Executive chef Paulie from Brooklyn...

That is very good.

And Sous Chef Ry from Michigan...

It's delicious.

All impressed Chef Ramsay with perfect scores.

- Five out of five. - Thank you.

Thank you, Chef.

While sushi-truck chef Kimberly...

I used canned ams.

- One out of five. - Damn.

Los Angeles Sauté Chef Matt...

I have a dove breast Bolognese.

A pigeon? One out of five.

And university chef Jessica...

Left the wrong kind of impression.

It was maine executive chef Heidi's ricotta gnocchi...

Wow. Four out of five. Well done.

That clinched victory for the women.

At dinner service, Jessica redeemed herself on fish.

Nice sear on the scallops. Lovely.

And Heather was equally as strong on meat.

- Very nice. - Thanks, Chef.

They were two of the reasons why the Red Team

had what is probably the stngest opening night

in "Hell's Kitchen" history.

Yeah, ladies!

Unfortunately for the men,

- it was a completely different story. - I need risotto.

Culinary instructor Pat

made multiple mistakes on risotto.

It's too salty.

He's a professor, for sake,

and he can't even get ritto right?

And when Matt told Chef Ramsay to...

Look at the cameras.

Chef Ramsay offered another idea.

I'll stick a Gro up your ,

so you can see how you are.

Moments later, the men made an early exit.

Get out!

Come on, man.

- And... - Matt.

- In the end, it was... - Pat.

Who had to say good-bye to his dream

of becoming head chef at Yardbird Southern Table & Bar

at the Venetian in Las Vegas.

And now the continuation of "Hell's Kitchen."

Now, all of you get out of here.

Losing Pat, it was just dead weight

we don't need on our team.

- We need passionate people. - Damn.

I think every single person on our team needs to step up

and prove why they're here.

Hot tub time.

- I'm going butt naked. - Do it.

Okay, he wasn't kidding!

Oh, my God.

I see your little pee-pee.

_

Oh, my God.

They're all naked!

It's their team bonding moment.

Oh, God, no!

I'm kind of, you know, the little brother in the house.

So it feels awesome to have a great time with the guys.

Koop? I'm going back inside.

Too many wieners in that soup.

_

Once they told me it was naked penises in the hot tube.

I'm waiting until y'all get out.

I had to see how they stacked up.

I'm ready to see the Wienerschnitzel.

Yeah!!

I don't need to see this.

I got the next one.

Oh, there it is.

Oh, God.

Put it away!

Hey, you know, they didn't call me

Smock the in high school just 'cause it rhymed.

Damn, where my singles at?

Go get them, baby. Yeah.

There it is.

Hello?

I need you guys to go straight out the SUVs.

Okay. Hey, everybody, to the SUVs.

I have no idea where we're going.

Blue Team. Blue. Whoo!

I just know that I am ready.

Blue Team is definitely going down.

We pull up to a raceway, and my heart jumps.

Cars are my thing.

I love that sound, the engine.

I don't even want to speculate.

What's going on?

That's so tight.

- Good morning. - Good morning, Chef.

Chef driving a car, okay, speeding around the track.

Can I have a turn?

Wow. That is beautiful.

Ch looked like a badass stepping out of that car.

I absolutely love racing. Anybody?

Yes, Chef.

Racing cars and cooking are both very, very technical.

You have to adapt to what's going on.

But more importantly, you must stay in control.

Even the slightest mistake can lead to a huge disaster.

For today's challenge, you're all going to be racing.

- Excited? - Yes, Chef.

Are you ready to get in the car? Who's first?

Definitely not.

Let me show you all what you'll be racing in.

We're gonna race cars. That means I can knock somebody off the road.

Hey, I'm all in for it.

You'll be racing in these.

I knew it.

Golf carts?

Okay, I guess.

I really wanted to drive that car.

For your next challenge,

you'll be competing in the first-ever

"Hell's Kitchen" Crepe Grand Prix.

- Excited? - Yes, Chef!

Let's go.

I love cooking crepes. I even speak a little French.

_

It means "cut the grass."

So the secret of a great crepe

is the thickness, depending on the filling.

Watching Chef Ramsay cook up close

is just a surreal moment for a chef.

Equal portion of spinach to chicken.

I've been to his restaurants. And now having Chef Ramsay

in front of me, cooking...

The most important thing is keeping it intact.

It's just an out-of-body experience. It's amazing.

Fold, press, fold.

See, a really nice seasoned crepe...

Color is paramount.

No color, no flavor. Are you ready?

- Yes, Chef. - Everybody on your stations. Let's go.

On your mark, get set, go.

I'm going here. Grate the cheese.

In today's Crepe Grand Prix Challenge,

the chefs will be working in pairs...

I'm almost ready for you.

To make chicken and mushroom stuffed crepes.

Come on, chop, chop, chop.

As each crepe is finished,

the chefs must drive through the course

and present it to Chef Ramsay for judging.

Let's go, guys. Who is gonna be first?

The first team to deliver ten perfect crepes

wins the challenge.

- How we looking? - We're working, man.

- We're working. - All right.

I've made crepes many a times. My fiancée loves crepes.

Come on, I'm ready.

A crepe is extremely delicate,

so I'm definitely taking my time with this.

Could we speed up a little bit, please?

You two are like two corpses.

- Ladies, how are we doing? - Good, Chef.

Okay, the filling is ready.

. I cut myself.

I got five blisters on my right hand from yesterday.

- You all right? - Yeah, I'm fine.

- _ - I didn't even feel it.

I don't know. I don't even care.

And I got a cut on my pointer finger just today.

How the hell am I gonna cook?

I'm paired up with Gia, a high-maintenance,

hoity-toity bitch.