20x01 - Young g*ns: Young g*ns Come Out sh**ting

[bunniefuu]

[dramatic music]

[narrator] For seasons,[/i]

Chef Ramsay has tested the mettle
of hundreds of chefs.

It's raw!

-It's a great pace.
-[all] Yes, Chef.

Oh, boo-hoo. Cry time?

Each season, he has pushed...

-Fight back!
-I got it!

...challenged...

Can you get your **** together?

...and nurtured.

You've got the talent.

-Believe in yourself.
-Yes, Chef.

Chef Ramsay every year

has come up with innovative ways
to find America's next great chef.

[laughter]

Huh, huh, huh, huh.

[tense music rising]

Hell has frozen over.

Get off my station!

But at times,
the chefs battled each other.

-[man screams]
-Can you shut the **** up?

Do something.

You want to get ****, tough guy?

I'm coming for you.

And some have even taken on Chef Ramsay.

-You dish it, but you can't take it?
-I gave you the leeks, Chef.

Get out!

Through this two-decade journey
filled with passion...

-****!
-Tommy, talk to me!

I don't like losing!

...emotion...

Cuckoo.
One Flew Over the Cuckoo's Nest[/i] crazy.

I just need so much more experience.

...and struggle.

-[man ] Oh, boy.
-[man ] Why did this happen?

Can somebody **** help me?

Chef Ramsay has crowned winners
and launched careers.

[Ramsay] Christina!

The executive chef
of all my restaurants in Las Vegas,

Christina Wilson.

But for this milestone season, season ,

Chef Ramsay is looking for more
than just a winner.

Deep down inside,
you are hitting your stride.

There's a level of maturity with you
like no other.

He's looking for a young protégé
he can shape and mold...

What the ****? He needs a diaper.

Dry the forehead.
You look like a nun watching porn.

...into the next culinary superstar.

-You show off without showing off.
-Get ready...[/i]

If that's what you're like at ,
Heaven knows what you'll be like at .

...for the fiercest...

-Get out!
-This is nothing f*cking personal.

You're coming at me,
and I don't give a shit.

Do we got to sit out here
and sing f*cking kumbaya?

...wildest...

[man screaming]

Stop being nice. We're running
a kitchen, not a kindergarten.

[sniffles]

...most dramatic Hell's Kitchen[/i] season ever.

-As soon as he starts yelling.
-Go. Wellington in.

I will attack.

Welcome to the season of Young g*ns.

Because none of us is safe.

What's taking so long?
We're getting hungry.

[Sam] We've cried.

-Get out!
-We got butthurt.

I've got -year-olds in the kitchen.

-We figured it out.
-f*ck off.

I hurt so much,
and I don't know how to say it.

[intense music playing]

[upbeat rock music]

[Antonio] Vegas, baby.

[all cheering]

Hell's Kitchen season ![/i]

-[woman] Look at that, you guys!
-[man] There's Hell's Kitchen.

Somebody on this bus is gonna win.

Oh, f*ck yeah.

I'm just some kid from Kentucky
and this is my first time in Vegas so,

even just coming this far
is absolutely amazing.

I'm here to win.

Hey, black coats, all four of us here.

About to meet Chef Ramsay.

-I know!
-[laughs]

Chef Ramsay's gonna love me

because I'm super cute, super fun,
and I'm also a kick-ass leader.

[laughs]

I remember watching it when I was little,
it's like two years younger than I am.

I was, like, eight years old
when Ariel was on the first time.

This is one...
definitely the youngest season.

I'm actually feeling better now that
I realize that it's all young people.

I was worried it was gonna be old people
and I'd sleep by some year-old man

with a CPAP machine.

[heavy breathing]

But, honestly, I think young people
bring a lot more to the table

than a lot of older people...

-We got a lot more energy.
-Because they're so set in their ways.

-Exactly.
-[Victoria] I don't want to sound cocky,

but there is a new generation coming in,

and... we're taking charge.

That's why I came here, you know,
to prove myself and to win this thing.

-Yeah!
-Millennial squad.

Millennial squad, I like that.

[woman] Selfie.

[all] Season !

[dramatic music]

[man ] Whoa.

[man ] Whoo!

-Hello.
-[woman ] Hello, Marino!

[woman ] Marino!

All I want to do is say,
"Open Hell's Kitchen, Marino,"

and that's when I was like,
"Shit, we're here."

-Welcome to Hell's Kitchen.
-[all] Whoo!

For our th season,

Chef Ramsay has created
a Hell's Kitchen[/i] museum...

How cool.

...to celebrate the past seasons
of our wonderful history.

Please meet Shakala and Sean.

They will be your tour guides
of the Hell's Kitchen[/i] museum.

[Shakala] Guys, ready?

[Sean]
Join me inside the Hell's Kitchen museum.

[all cheering]

[narrator] Chef Ramsay decided to create[/i]
a museum to celebrate seasons.[/i]

[Brynn] Oh, my God. This is insane.

[narrator] But it also serves[/i]
as an eye-opener for the young chefs.[/i]

It's raw!

He wants them to grasp the full spectrum
of what they are about to endure.

[woman] Oh, gosh. There they all are.

[narrator] The museum features all chefs[/i]
that have come before them...[/i]

[woman] Yeah, this is so freakin' cool.

[narrator] ...and a number[/i]
of interactive video stations,[/i]

which remind the chefs
that in Hell's Kitchen[/i],

you never know what to expect.

[woman] Why is there a t*nk coming at me?[/i]

Good morning.

I said, "Are you ready?"

That is so freakin' crazy.

[gasps]

-Ahh!
-[Ramsay] Scott!

What the **** is going on down there?

[laughter]

[all screaming and laughing]

[laughter]

And that it's called Hell's Kitchen
for a reason.[/i]

-[Joseph] I ain't no bitch.[/i]
-What?[/i]

I'm not no bitch.

-You want to talk some ****?
-Let's go step outside, ****.

-You want to talk about fighting?
-[Ramsay] Wow.

-Wanna get ****** up?
-Think I'm scared?

Your ears need to be cleaned out, bitch.

-You better...
-[woman] Oh, my gosh![/i]

-Hey, hey!
-Bitch, get out my face.

-Out of my face.
-Put your hands on me.

[Kristin gasps]

One thing that I'm concerned about
Hell's Kitchen[/i] is the drama of everything.

I get really bad anxiety
and panic att*cks,

but I'll hold my ground,
and stand up for myself if I have to.

[narrator]
And although the museum showcases[/i]

some of the intense moments
in Hell's Kitchen[/i]...

-Get out!
-[/i]I'm going!

Get out!

Get out!

Get out!

Get out!

I'm scared.

[laughter]

...it also celebrates its winners

and the unique way they have found out
that they are champions.

[Sean] These are the doors
that the winners actually walk through.

[Antonio] If you want it,
you go and get it.

I put myself through culinary school.
Worked jobs, slept minutes a night.

Like, it's time to win.

One.

Two.

Three.

[all cheering]

Oh, ****!

Yeah! What?

Oh, my God!

Whoo! Yeah!

[upbeat music playing]

[Megan] It's crazy, you know?
I grew up watching this show.

Not a day in my life

would I ever think
that I would get on this show.

And now one day, some other young kid's
gonna be staring at my picture.

Christina. Hell's Kitchen:[/i]
All-Stars[/i] winner, Michelle!

-Our Hell's Kitchen[/i] winner, Ariel!
-[cheering]

[upbeat music climaxes]

Chefs, we have reached
the final part of the museum tour.

Chef Ramsay has put together
a documentary film

all about Hell's Kitchen[/i] history.

[Brynn] I'm super pumped
to watch the documentary,

especially 'cause we're all young and
we want to know what we're walking into.

We hope you enjoy the presentation.

[cheers and applause]

Let's go.

Ahh! Definitely unexpected.

I can't stop smiling.
Everyone's cheering for us.

Don't think I had a better feeling.

Oh, there's Gordon.

Let's go. Line up.

Whoomp, there he is. He's looking good.

I love photo sh**t.

Paparazzi, let's go. Work those angles.

I recently competed in a bikini show,
and I love to work out.

I'll flex on 'em.
I'll have pump right now.

Please welcome our season chefs.

-Well done.
-[cheering]

[upbeat music playing]

All of you, listen very carefully.

What you just witnessed and saw
in that incredible Hell's Kitchen[/i] museum

is the past.

You, talented ,

are the future.

[cheers and applause]

And think about it,
the desire to be a chef today,

is a dream

held by many more young people
than ever before.

Food has changed dramatically
in America, right?

[men] Yes, Chef.

[Ramsay] With that in mind,

I've decided for this incredible
milestone season,

to find the best young chef
in America and...

make that individual my protégé.

[cheers and applause]

Wow, to be able to have Chef Ramsay's
stamp of approval on your work

and to be his protégé, it's really
just like all the clout you need.

I've got one more big announcement
to tell all of you. Listen carefully.

The winner of this Young g*ns edition
of Hell's Kitchen[/i] season

will be my next head chef

at Gordon Ramsay Steak
at the Paris Hotel Casino...

[cheers and applause]

Whoo! I've never been to Paris.

I would definitely need to get on
with a work visa for Paris.

I know that it takes a year or longer.

Right here in Las Vegas.

Oh, f*ck.

Men, here's the good news:

All of you will cook out of that
incredible blue kitchen,

and your sous-chef this year
will be Chef Jason.

He was the runner-up in Season .

Since then, he has gone on
to open four incredible restaurants.

Thank you, Chef.

Now, ladies, your... sous-chef...

is season winner Christina Wilson.

-[cheers and applause]
-Oh, my God!

[Brynn] Chef Christina was a badass

and came back to be Gordon Ramsay's sous,

so that's amazing,

especially in this day and age

when females are making
a lot more presence in the kitchen.

Now, chefs,

it's time for all of you
to put yourselves on a plate

and cook me your signature dish.

Your minutes starts now. Let's go.

[cheers and applause]

-[narrator] Coming up...[/i]
-[/i]This station will bury you.

I'm just freaking out.

Will one young chef find herself
out of the competition...

-[Emily] You all right?
-[Brynn] No, I'm having an anxiety attack.

...before it even begins?

[Kiya] I don't want to see her go home.

[intense music playing]

[narrator]
Chef Ramsay has just announced[/i]

that this year's winner
will be his protégé

and the next head chef
at Gordon Ramsay Steak in Las Vegas.

Your minutes starts now. Let's go.

And the chefs' first chance to impress,
the signature dish challenge,

-has just begun.
- [Brynn] I'm running. My...[/i]

Oh, my God. This is really happening.

Whoo. Let's go. I'm ready. I'm here.

[Antonio] Gotta taste everything.

#TeamBlue, right? Young g*ns.
It's what it is, fellas.

We the team right now, baby,
team right now.

Boom, game time.

Yo, who's using that smoke g*n?

I've done this before.
This isn't anything new for me.

Make it perfect.

The glitz, the glamour,
I'm not here for any of that shit.

Let's cook.

I'm here to win a competition.

Yo, is everyone using garlic?

[intense music playing]

No? Okay.

[Brynn] Look at those potatoes.

[woman] Got to beat the boys.

-You okay?
-Yep.

[Ava] I run a meal prep business.

Normally when you think of meal preps,

you think of, like, frozen chicken
and broccoli, and you're like, "Blech."

But my sig dish
is Ava Flava's Orange Chicken,

and that is so much flavor.
You get the sweetness.

You get that red wine vinegar,
so I think he's gonna love it.

Does anyone got some extra chicken stock?

- minutes gone. minutes to go, yes?
-[men] Yes, Chef.

-[Jason] What are you making?
-Pan-seared trout with lemon,

brown butter hollandaise,
and then I'ma do a green tomato jam.

-Nice.
-Every person I've ever worked for,

I've surpassed.

I started off as a meat cutter
at a smokehouse.

Now I'm the executive chef.

I do , -hour work weeks.

You work to the bone,
till you're falling asleep.

But that's what it's all about.

So getting the opportunity
as a protégé of Gordon Ramsay,

it's a dream.

Fifteen minutes, ladies, just under.

The Vitamix was on high,
and I turned it back on.

That's so sad.

[Josie] Because I'm vegan,
I did do a vegan dish.

It is an herbal tonic soup.

-It has healing properties.
-Let's go.

I think that this dish
could definitely heal Chef Ramsay.

-He has a lot of fire.
-Oh, my Lord.

So I think he needs
a lot of cooling soups.

It would definitely help him.

I'm gonna make more garnish.

[Ramsay] Step on it. Let's go.

I'm making a étouffée.

It's something I grew up
making for my grandma.

-I know a lot of Cajun cuisine.
-Yeah?

My nickname is Chef Jay the GOAT.
People back home call me the GOAT

because they think I'm one of the greatest
millennial chefs of all time at home.

I'm, like, in my natural element
right now. Yeah.

[Jay] Everybody else, they're looking
a little bit shaky, a little bit nervous.

I'm not scared of anyone.

I'm ready for it. Let's go.

Make sure you try everything.

I am a sous-chef, I run a kitchen.
I definitely have people

who are older than me under me,
and a lot of people don't respect me.

The fact that I'm young
and I'm a woman doesn't help at all.

My age shouldn't matter. My food should.

-Behind you.
-[woman] Shit, hold on.

Two minutes to go.

What do you got going on over here?

This dish, it's important to me.
I love cioppino,

and when I was around ,

this dish was actually the dinner
that I came out to my family,

and so cioppino just has
a really special place in my heart.

If it doesn't make it, it doesn't make it,
but I want more garnish.

[Ramsay] Ten, nine,

eight, seven, six...

-Plating the finishing sauce.
-[Ramsay] ...five, four, three...

-Watch it!
-...two, one.

And, stop. Well done.

-Yes!
-Well done.

[cheers and applause]

Uh, gentlemen, ladies,

you don't mind if I invited
some very special guests.

They're Vegas foodies,
and they are here to understand

how good the future generation
of chefs are.

Now, listen carefully.

You are representing all of America
as the next generation of chefs.

In the last seasons,

I've tasted over signature dishes.

Oh.

Some of them have been great.

That is delicious.

Wow. Pink.

Now, that's a very strong five.

-Great job.
-Thank you, Chef.

Others have been disgusting.

[tense music playing]

Ah.

I feel like I need
some plastic wrap on my ass.

And then there were those
that were simply unexplainable.

Spices are raw, bland.

My dear Krupa, yeah, that is crapper.

Wow.

[audience groans]

[Ramsay] Listen carefully.

The signature dish
is your first big team challenge.

Basically, you on a plate.

I will score your dishes
a number between one and five,

five being fantastic

and one being disgusting.

The team with the most points wins.

Ah, let's start with you two. Let's go.

In the Young g*ns
signature dish challenge,

Emily, a line cook from New York City,

goes against Steven,
a chef de partie from Virginia.

[Ramsay] Steve, how old are you?

-Twenty-one.
-Wow. Current job?

I'm the chef de partie for a country club.

So, that's one position under sous-chef,

so that's quite a decent position
at the age of .

-Yeah.
-Where did you learn?

When I was a young kid,
I was really, really picky.

I would eat ramen noodles and hot dogs.

-That's no way to live.
-[laughs]

So my grandmother broke me out of that,
and exposed me to different ingredients.

-Good.
-So that's why I'm here.

Good.

-Describe the dish, please.
-Right.

I have a saffron-poached red shrimp

with a four-cheese polenta
and a stewed tomato broth.

[Ramsay] Presentation needs a little work,

but the sweetness of the tomato broth,
the taste is delicious.

"Delicious"? I'm trying
not to shit on myself,

that's something I never thought I'd hear.

It's a definite four.

Congratulations. Well done.

[Steve] I'm so happy. I'm just thinking,

"Keep it together. Keep it together.
Don't drop a tear right here."

"Cry in the shower later."

-[Ramsay] Good job.
-[applause]

Emily, the passion for food
stems from where?

-I've been a dancer for most of my life.
-Wow.

You know how body image
and negative food images

can go into dancers,

so I ended up... developing
an unhealthy relationship with food,

and I developed an eating disorder.

-Wow.
-Food was the enemy.

I mean, how ironic.
Now it's your life. Now it's...

It saved my life, you know?

Like, I found vegetarianism,
so I'm a vegetarian.

For some reason,
that just became my new passion.

Right. When was the last time you snuck in
somewhere and had a cheeseburger?

-You know, after a couple of drinks...
-Right.

A little tipsy side of me, you know,
gets the chicken nuggets

-or gets the...
-[laughter]

[Ramsay] So you're a part-time vegetarian.

-No, I'm a full-time vegetarian.
-Come on.

[Emily] Two times, Chef.

Two times, I can count on my fingers.

But in the kitchen,
in the kitchen, I'll taste the food

-'cause I think that's very important.
-It is important. Right.

-Describe the dish, please.
-Yes, Chef.

So today I made for you gluten-free
and vegan cauliflower tacos.

If I put that lime there as the nose
and turn that around,

-does that look like...
-[laughter]

Holy shit.

I think it's funny
because I'm a smiley, happy person,

and so I guess that was me on a plate.

You're trying to make me happy
with a happy face, right?

Always trying to put a smile
on Chef Ramsay's face.

Mm-hmm.

-Let's do this together.
-Oh!

-You okay with vegetarian food?
-I'm a vegetarian on Thursdays.

Vegetarian on Thursdays?
f*cking hell. What is going on?

-Today is Thursday?
-[laughter]

Uh. Dig in.

Come on.

In the bag, girlfriend.

So, um...

[dramatic music]

[narrator] Opening round[/i] of the first ever[/i]
Young g*n[/i]s signature dish challenge.[/i]

You're trying to make me happy
with a happy face, right?

And Emily, a line cook from New York City,

is hoping Chef Ramsay is happy
to give her a high score.

In the bag, girlfriend.

So...

tortilla could be a touch bigger,
but it's delicious.

-Thanks.
-Didn't expect to see that.

It's a very strong three.

-Well done.
-Thank you.

[applause]

[Ramsay] Good job.

Next up, Keona and Matthew.

[Matthew] I'm feeling pressure.

I feel, like, all the other competitors
kind of, like, sizing me up.

Cioppino is a really ambitious dish
to do in minutes but I'm proud of it.

What do you do for a living? Day job.

I make food videos, like, on the web.

You may have seen them,
hands cooking those.

-So you're a hand model?
-[laughter]

Yeah, I would say that. I prefer "chef,"
but I'll take the hand model.

But you don't use your f*cking face.
You use your hands.

I'm in a few videos,
but mostly my hands, yeah.

So you just come in like that
all day long, yeah?

Okay, describe the dish, please.

So here we have cioppino.

I seared all the seafood individually,
so you have the shrimp, scallop,

and then we have some halibut
on the bottom as well.

[Ramsay] Right.
Visually, it looks classic.

-I'm a big lover of shrimp.
-Okay.

But I'm not very good at eating shrimp
and the shit sack.

[gags]

Oh, no.

Crap. I didn't take out the crap.
I didn't devein it and I'm like, "sh**t."

Why didn't you clean the shrimp?

Ugh, I... I didn't notice it.

-I was going too fast.
-[Ramsay] You didn't notice that?

[suspenseful music playing]

Would you like a little bite of the sack?

-I'll avoid it. My bad.
-Gotta get the poop out.

You're literally serving Chef Ramsay shit.

[laughs]

That's f*cking hilarious.

I know you're now legal to drink,

but were actually drunk
when you put this dish together?

-No, Chef.
-[laughter]

So, I'm gonna give you a two. Thank you.

[audience groans]

Keona, what gives you the advantage
of winning this competition?

Just struggling my whole life
and coming from a city of struggle.

Which city?

-Baltimore.
-Baltimore.

Was that tough?

It was, yeah,
but I didn't let that stop me.

I just fought so hard,
as hard as I could.

Describe the dish, please.

Um, I have a Cajun Alfredo pasta
topped with scallop,

grilled blackened shrimp, and some crab.

The idea came from where?

Well, I love Alfredo,
it's, like, my favorite thing.

And the spice is a little kick
'cause I'm a little spunky.

-[Ramsay] Right.
-So...

Seasoning's on point.
They're cooked beautifully, those shrimp.

-Thank you, Chef.
-Amazing.

Just cut down. Less is more.

All right.

I'm gonna give it a four. Well done.

-[cheers and applause]
-Ladies, you've got the lead.

[Emily] We are back on track.

Keona's gonna be
a great member of our team.

-Keona, good job.
-Thank you, Chef.

Let's go, Kiya and Sam. Thank you.

Okay, Kiya, current job?

So I bartend on weekends,

and then I cook
for the entire facility by myself.

Like, a retirement home?

-Hunting.
-So like a g*n club?

-Yes, sir.
-Wow.

-Do you have a g*n as well?
-I do.

-How many g*ns you have?
-We have total.

[music winds down]

-You have g*ns?
-Yes, Chef.

[laughter]

[Brynn] Watch out, ladies. Watch out.

It's little scary.
Let's not piss Kiya off this challenge.

Like, dually noted.

And do you have a partner?

I have a boyfriend, yeah.

Do you show him this when he sees you?

Yeah, he actually started sh**ting
when he starting seeing me.

Wow. Yeah, sh**ting for the f*cking hills.

-Yeah.
-[laughter]

[Ramsay] Give us a description.

So I made a applewood-smoked salmon
on a bed of Bibb lettuce

-and topped with a apple slaw.
-Wow, I mean, visually it looks beautiful.

Thank you.

For a lady that, you know, has g*ns,
trust me, you're on target.

It's a very strong four. Good job.

-Thank you, Chef.
-Well done.

Well done.

[narrator] Sam, an executive chef[/i]
from Pennsylvania,[/i]

needs a direct hit to outdraw Kiya
and her close-to-the-target score of four.

[Sam] We have a Chilean sea bass
with a blood orange beurre blanc,

and then I have a risotto
with dried porcini mushrooms.

-Fish is cooked beautifully. Oh, my Lord.
-Thank you, Chef.

And all the flavors are there.
So, it's a first tonight,

and definitely a five. Good job.

-Well done.
-Thank you, Chef.

That's it, fellas. That's it.

I'm feeling absolutely, like,
shocked and just so happy.

This is what I've worked toward in my life
so far, so it's absolutely incredible.

[Ramsay] Beautiful dish.

Uh. Men, we're pulling back.

[narrator] Next up is Megan,[/i]
a line cook from Denton, Texas,[/i]

and Kevin, a line cook from Beverly Hills.

-Describe the dish.
-Can I take this off?

You need to take the f*cking lid off
to describe it, of course you do.

Um. It's a pomme purée
with a pan-seared fillet.

[Ramsay] Wow. Beautiful.

Mm.

It's solid, but not spectacular.
It needs seasoning.

-Okay.
-It's a very solid three. Well done.

-Thank you, Chef.
-Good.

[applause]

Right, Kevin,

the food dream started with who?

With myself.
No one really cooks in my family.

Both my parents are immigrants
from El Salvador.

My dad, he's worked in construction
since he got to this country.

He kind of wanted me
to follow his footsteps.

The most important thing, young man,
is that you're following your dream.

-Yeah.
-[applause]

-[Ramsay] Describe the dish.
-[Kevin] I cooked a rib eye steak, um,

with a red wine sauce and potato fondant

and used honey-glazed carrots.

That is a rib eye?
Does that look like a rib eye?

No, Chef.

[Ramsay] What happened to it?

[Kevin] I... didn't think you would like
a big, fat rib eye on your plate.

-You didn't f*cking ask me.
-Oh.

-[laughter]
-I should've.

You may cook in Beverly Hills,

but this dish looks
like it's just come out of Skid Row.

[laughter]

It's almost like you're trying
to get me on a diet.

Dish had potential. Sauce is delicious.
That steak's a letdown.

It's a two. Thank you.

-Thank you, Chef.
-Thank you.

[applause]

Next up, Josie and Antonio, please.
Let's go.

[applause]

Josie, why are you connected to food?

I mean, I've always been,
like, a chubby kid...

-Right.
-So...

Two and a half years ago, I went vegan,
actually, for my mental health.

I was having, like, a quarter-life crisis

losing a boyfriend and losing a job
all in the same week,

and that also came with...
a completely depleted bank account,

and, um, it was really tough.

-And you bounced back from adversity.
-I bounced back.

That's called life, yeah?

-Wow.
-This is an herbal tonic noodle soup.

The base is dried shiitake mushrooms,
lemongrass, miso, and garlic.

[Antonio] It looks like baby food
with noodles on top of it.

Not the dish I would've done.

-And is it supposed to be that hot?
-Yeah, the Thai chilies are really fresh.

-No, but taste that.
-Yeah.

Jesus Christ.

I like it.

Yeah. I didn't ask if you like it.
I asked you how hot it is.

[dramatic music]

[grinder whirs]

[dramatic music playing]

[narrator] With the women slightly ahead[/i]
in the signature dish challenge...[/i]

Is it supposed to be that hot?

-I like it.
-Yeah, I didn't ask if you like it.

...Josie, a vegetarian,
is spicing things up.

The sauce is super hot.
It's a little bit underwhelming.

-Okay.
-So that's a two from me. Thank you.

Executive chef Antonio is hoping
to trounce Josie's super hot dish

with his blue cheese smothered pork chop.

[Ramsay]
You caramelized the pork beautifully.

Corn, delicious.

That is a very strong four. Well done.

-Thank you, Chef.
-Good job.

That's a wink to mom and dad right there.
Like, uh, uh, uh. Look at your boy now.

Brynn, a line cook from Rhode Island,
makes her first impression

with a chimichurri marinated flank steak.

Great potential.

I would've given that a four
had it been seasoned properly.

-You've got a three. Thank you.
-[Brynn] Great, Chef.

[Brynn] So it was just... ugh,

it could've been a if it had more salt.
In my head, I was like, "No!"

Where you from, bud?

I'm originally from Rogers, Arkansas.

I'd never been outside
of Arkansas or Missouri.

N-Never?

I saw a palm tree,
and was like, "Holy shit!"

-[laughter]
-Yeah, yeah, yeah. Yeah.

I have a beautiful pan-seared trout,
asparagus, brown butter hollandaise,

and a green tomato jam.

-That's delicious.
-Thank you, Chef.

Fish cooked beautifully.

I'm gonna give you... a four.

-Good job. Well done.
-Thank you, Chef.

[cheers and applause]

Next it's a battle of sous-chefs
as Kentucky chef Payton

hopes Chef Ramsay will think his pork chop
with parsnip mash is a front-runner.

Presentation, rustic.

The parsnip needs to be
a little bit creamier

'cause it's lumpy.

Did you take the core out?
'Cause it's grainy. Bland.

I kind of feel like a dog
who shitted on the floor,

and the owner's coming over,
beating me with a newspaper.

-[Ramsay] So that's a two.
-Thank you, Chef.

I feel like I let my team down.

Colorado chef Victoria is banking
on her pan-seared chicken thigh

and vegetable risotto
to recoup some points for her team.

How did you cook the chicken?

I pan-seared it.

Mm. Chicken's delicious.

-Thank you.
-A very strong four. Well done.

-Thank you, Chef.
-[cheers and applause]

With only two rounds remaining,

meal prep chef Ava hopes to defeat Alex,
a line cook from Hudson Valley, New York.

Where you from?

-Anchorage, Alaska.
-I think that's a Hell's Kitchen[/i] first.

I don't think we've ever had anybody
in seasons from Alaska.

[Ava] So what I made for you
is Ava Flava's Orange Chicken.

This is really happening.
He's right there.

He's about to eat my food.

Hi.

So the rice is undercooked.

Your broccoli could be
so much more tasty than that.

You're the Ava Flava, and right now,
it's lacking flavor, young lady.

Uh. I'm gonna give it a two. Thank you.

Alex, describe the dish, please.

I have for you a pan-seared duck
with a soy whiskey glaze reduction

and sautéed bok choy.

Sliced way too thin,

so it's way overcooked, which is a shame
'cause the actual flavor, delicious,

so it's a three.

It should've been a four,
but it's a three.

-Thank you.
-Thank you, Chef.

[Alex] I was overthinking the duck.

I know I can do better.
This is not the best I can do.

Uh, to the Blue Team,
and to the Red Team.

It's so close.

Let's go with the last two.

-Morgana...
-[Emily] It's up to you, girl.

[Ramsay] And Jay. Let's go, please.

My heart is beating very hard right now.

I'm the last person to go,

so I know my team
is definitely riding on me

to go ahead and bring this home for us.

Describe the dish, please.

[Jay] So I did a crawfish étouffée.

I've just never known any chef in America

to get an étouffée flavorsome
in minutes.

Any chef in the country would be spending
minutes cooking the roux out.

I just don't know why you would do
étouffée in minutes.

I... I don't... I don't... I don't get it.

I hope I can do it.

The color's nice.

The spice is raw, and the flour's raw.

It's not a roux, it's ruined. Damn.

I'm gonna give that a two, Jay.

I'm like, "Aw, rookie mistake."

A dark roux takes forever to make.

Damn. Morgana, how old are you?

-I'm .
-Stop it. You look .

I have a baby face,
but I have an old soul.

The love of food comes from where?

I accidentally got a restaurant job
when I was . They put me on the line.

So you started working behind the line
at , dropped in to the deep end.

-I had no idea what I was walking in to.
-Amazing. And how did it affect you?

-Did you rise to the challenge? Did you...
-I definitely did.

I became the best at my restaurant.
I had not only cooked, I also served.

I've bartended. I've catered.
It's my passion. It's what I love to do.

Good. Describe the dish, please.

Today I made for you a pan-seared duck

with brussels sprouts, prosciutto,
and carrots with a rich pan sauce.

-[Ramsay] Visually, it looks beautiful.
-Thank you.

[tense music playing]

[Megan] Chef Ramsay just
kind of sits there and, like, ponders.

Oh, my God. Like, is it bad? Is it great?
Like... Like, tell me.

[dramatic music climaxing]

[flames whoosh]

[narrator] There's only one dish[/i]

that hasn't been scored in the Young g*ns
signature dish challenge.

It looks beautiful.

And now Morgana can either win it
or lose it for her Red Team.

All we need is a three.

[dramatic music playing]

I'd like to give it a five.
Congratulations, Morgana.

[cheers and applause]

f*ck.

Damn. Come on, man.
We were so... Ugh! That close.

[Ramsay]
Well done. Head back, please. Good job.

It actually feels like I'm dreaming.
It doesn't feel real.

He is definitely an idol of mine.

[Emily] Good job.

I have a picture of him
hanging in my kitchen.

Morgana, dish of the night.

[Morgana] I'm super happy
that I could impress him.

Congratulations,
you've won it for the team.

-Thank you, Chef.
-Well done.

This reward tonight is very special
because you'll be dining

at the Hell's Kitchen[/i] season
Young g*ns prize restaurant,

Gordon Ramsay Steak . .

You'll have three Hell's Kitchen[/i] winners
joining you...

[all] Ooh!

Oh, my God.

...season winner Michelle,

season winner Ariel...

-[women cheering]
-[woman] Oh, my God!

And season winner,
your very own sous-chef, Christina.

[cheers and applause]

I am, like, super, like,
about empowering women,

and so knowing that there is
strong females out there

who are doing what I want to do,
that's a huge inspiration.

Men, you're in for a long, difficult day,

because today, it's stock day.

-[audience groans]
-You'll be making stock.

We have a number of deliveries arriving,
so they need to be broken down,

checked off,
and put into the correct refrigeration.

Wow.

Both teams, head into your dorms.
Your sous-chefs are waiting.

Ladies and gentlemen,
a big round of applause. Great.

Off you go.

[cheers and applause]

[dramatic music playing]

[woman] Wow. Oh, my gosh.

[woman] We're here. Like, what the f*ck?

-[Emily] That was crazy.
-[Victoria] Crazy.

[indistinct]

-[Josie] I know. Veg girls.
-I love it.

Veg girls gotta stick together.

Look where the f*ck we are, fellas.

Did anybody have, like, a second
where he walked through and you were like,

"Oh, yeah. Oh, yeah.
Here's what we're doing."

I forgot. I was cooking. Just cooking,
and then I turned around. I'm like,

"Wait, holy shit. There he is.
Yeah, there's Gordon Ramsay."

Yeah, yeah.

-Guys, let's go. Get your team together.
-Yes, Chef.

It absolutely sucks
not being able to go out

and to meet these people
and get their influence.

-[Brynn] Rollin' out in style. Whoo!
-[all cheering]

-[Brynn] Sorry, guys.
-[Josie] Bye, boys.

-[man] Have fun.
-[woman] You too.

Girls have that vibe where,

"Oh, we got this,
you know, like, no problem."

But they have no idea
what we're capable of.

[Keona] Let's not let that be us ever.

[man] Bite me.

[upbeat music playing]

[woman] Oh, yay!

I look straight ahead,
and it's Gordon Ramsay Steak.

It's beautiful.

[woman] Chef Michelle and Chef Ariel here.

-[Victoria] Nice to meet you.
-Hi.

[Emily] I can't believe we get to talk
to Michelle, Ariel, and Christina.

Just getting advice
from those three women,

I feel like we have a one-up now.

How do you like the digs?

It's pretty lit.

-Yeah.
-I'm about it.

She said, "It's pretty lit."

-They are young.
-[laughter]

[Christina] So what questions
you guys have?

[Josie] Do you think that it's smart
to take risks during the challenges?

[Ariel] The difference between season six
and going back ten years later

is that I stayed super safe
and played it safe the first time,

and I fell short.

Just remember, is it right
or is it right now?

Because if it's not right,
then don't give it right now.

Have you guys sized up
the boys' team at all?

-We're not too worried.
-[Christina] No? Me neither.

[playful music playing]

Oopsies.

Can you get fish collars broken down?
They won't fit in the pan like that.

This sucks.

It hurts a lot especially 'cause,
you know, I got a four.

A couple of the dudes got a four.

It sucks to lose like this.

I would say onions go in the Lexan.
The rest go in everything else.

[Steve] While the girls are out,
you know, eating and having fun...

[Alex] You need help?

...we're learning, you know,
where everything is in this kitchen,

and we're getting used
to working with each other,

so it's kind of building us up as a team.

Good team bonding.

This should be our last lost challenge.

We need to make sure
we cook that shit out.

f*ck me.

f*ck.

[upbeat music playing]

[woman] Women again.

[knocking]

-Excuse me.
-[cheering]

Hello. How are you, my darling?
Good to see you.

Gordon Ramsay came.

Oh, my God. Yeah.

Just another casual dinner
with Gordon Ramsay.

[Ramsay] How nice for you to be back...

-[Christina] Oh, yeah. I know.
-Having been in their shoes, right?

-They're so young.
-They are so young. Don't.

I feel like their granddad.

I don't think that I knew that I was
where I was supposed to be at that age.

-Yeah.
-And so I'm just...

I'm actually very mesmerized

by the fact that you guys all know
that this is what you want to do.

You know, push yourselves,
and when you've made a mistake, own it.

Don't hide it. It's so important.

Congratulations on that challenge.

-Thank you, Chef.
-[Ramsay] Yes?

-The boys are really pissed. Trust me.
-[laughter]

Here's to a great start on the Red Team.
Long may it continue.

The Red Team. Girl power. Excellent.

Girl power. Cheers.

Because Chef Ramsay has never had
such a young group of chefs...

[woman] Everybody get your aprons.[/i]

[narrator] ...he wants to nurture[/i]
their passion for cooking[/i]

with some late-night training.

-Does everybody have the menu?
-[all] Yes, Chef.

Take notes,
'cause we're doing it one time.

So the game plan for today
is taking it step-by-step.

[Christina]
We're gonna cook it on the skin side.

-A couple teaspoons of veg stock.
-Don't put 'em both together.

Bring it up the temperature.

Going through that making sure
I'm absorbing all of the knowledge

that Chef Christina's gonna show us.

You need to be coordinated,
managing yourself,

your team, and your time,
or this station will bury you.

With that comes, unfortunately,
a whole bunch of nerves.

I'm just freaking out.

Oh, I feel like it's 'cause we just got
shoved information down our throats.

If I have a mental breakdown,
just bear with me.

-[woman] You all right?
-f*ck. No, I'm having an anxiety attack.

[dramatic music playing]

Go take some breaths, cold water.

I'm worried about Brynn a lot
with her emotional mood swings and stuff.

It's the first day,
and I don't want to see her go home.

[cleaver thuds]

[tense music playing]

Brynn's having an anxiety attack.

I can help. I'll go help.

I think it's just all starting to, like,
come in to, you know, perspective.

[Brynn] In my head, I freak out.

Part of me is like, "Dude, like,
why are you freaking out?"

"Like, your team won.
You got a three on your dish."

Like, but then it's just
that stupid little bit of self-doubt.

For a long time, I've just felt like...

f*ck, not good enough.

I put so much pressure on this
as though, like,

if I get disqualified,
I'm gonna be nothing.

Dude, I have so much self-doubt and that
f*cking sucks 'cause it's so crippling.

-Well, everybody does.
-f*ck.

You're not the only one.

[sniffles]

And it's good. We're gonna get it all out.

-I know.
-Get it all out.

So you're gonna k*ll it tomorrow.

What's that picture?

So this was...

I was adopted, so this was, like,
from, like, when the orphanage...

I was blessed to be adopted into,
like, a nice family.

This is, like, Cambodia.
I always carry it around with me

'cause it's like, a reminder of, like,

it sucks now, but, like,

-I could be in this situation...
-Yeah.

-...which is, like, ten times worse.
-Look at where you are now.

-Like...
-I know.

Just being grateful.
This is so freaking cool.

I'll be good. It's just like...
Thank you for sitting and talking to me.

Knowing that I have a good supportive team
from the girls is, like, amazing.

It's refreshing to be
in a group of people who, like,

yeah, you're competing with them,
but they also, like, care about you,

only, like, what, like, hours in.

-Thank you.
-Of course. Any time.

Ohh. Okay.

I'm gonna have to rub some dirt in it,
as my pops would say,

and just keep going.

[dramatic music playing]

[Ramsay] Red kitchen, line up.

-Good morning.
-[all] Good morning, Chef.

I'm glad that you are all at least ,

because here in Vegas, mixology is an art.

I appreciate mixologists.
Thank you. Bless you.

And I like alcohol.

But at the same time,
seven calories per gram.

You gotta choose wisely.

Now, these incredible bartenders over here

can blend different flavors

and do it in such an amazing,
fascinating way, just like chefs.

Now, these guys are so highly skilled...

-[glass shatters]
-it's incredi...

-You okay?
-[laughter]

Really?

I'm explaining how skilled you are and
you're gonna smash the f*cking glass?

Guys, come on.

As I was saying,
with the rising trend of mixology,

more and more dishes are being created
with the very, very best.

[clattering, glass shatters]

Oh, come on.

Hey, have you been drinking?

I'm here explaining to these chefs

that you guys
are the best bartenders in Vegas,

and right now,
you're acting like a bunch of clowns.

Uh, Chef, we're not actually clowns,

but we are jugglers.

-[bleep]
-Ooh.

And they are not any ordinary jugglers.

They are the stars
of Absinthe at Caesars Palace,

Water on Mars.

-Ooh, what's happening?
-Aw!

[fabric ripping]

-[women cheer]
-Oh, my God!

[upbeat music playing]

This is, like, the greatest day
'cause, one, Chef Ramsay's in the room.

Two, there's dudes ripping off their pants
and juggling for me.

-[Brynn] Oh, my God!
-[woman] Whoo!

It's pretty intense, you know?

I would've dropped
every single one of them.

[woman] Whoo!

I try juggling some oranges sometimes.

Two, I can juggle. You know,
you do the little trick where you go boom

and it goes up and you catch it.
That's about it. I can't juggle for shit.

-[cheers and applause]
-[Ramsay] Wow.

Great job, guys.

Now, chefs, as you just saw,

these amazing professionals understand
how to juggle a variety of objects,

and they do it with such ease.

Today...

you'll be juggling the finest alcohols

with the finest of proteins.

There is no better time to impress

because the winner
of today's individual challenge...

will receive
this incredible Punishment Pass,

which will get them
out of any punishment,

should their team lose.

They'll also go on the reward...
with the winning team.

In addition to going on the reward
with the winning team,

you'll also get to select
one person from that winning team

to take your place in the punishment.

Trust me, you definitely want to get out
of those punishments.

But remind yourselves:

this is a competition,
and I'm examining everything you do,

so I'm sorry to say one of you...

[dramatic music playing]

...will be leaving shortly.

Holy shit. Shit just got so real.
Shit just hit the fan.

I was like, "No. He's lying."
Like, "This is a hoax."

This is insane.

[narrator] Next time on[/i] Hell's Kitchen...[/i]

I actually do have a lot of experience
with that Don Julio.

I think I might... take a little sip.

Will Chef Ramsay regret
giving the Young g*ns...

-[man] It's on fire.
-How does that happen?[/i]

[narrator] ...access to alcohol?[/i]

Have you been drinking?

Marino, for the th time,
open Hell's Kitchen.

Subito.

How long?

-We don't have nothing over here.
-Oh, my God.

With the pressure mounting...

What's taking so long?
We're getting hungry.

...one chef does something so devious...

Come on. Come on!

Oh, my God.

...that even Chef Ramsay can't believe it.

After you left the kitchen, I found this.

All next time...

I didn't come here to go home.

...on a double-crossing episode
of Hell's Kitchen[/i].