25x01 - Premiere Party

[bunniefuu]

In 2005, food was formless

and bland, a primordial soup.

Palates were primitive until...

One man created
the ultimate competition

that set the culinary world
on fire.

Welcome to hell.

How dare you!

This is a joke!

For over two
decades, his fire raged.

- No!
- No!

Get out!

As "Hell's Kitchen"
dished out drama...

Get the outta here.

Put your hands on me.

You second-guessed me
every time.

Listen to me!

Emotion...

- I cracked under the pressure.
I cracked hard.

- Look how far I've come.
- You're amazing!

God!

And conflict.

You haven't got it,
and you know that.

Let's go step outside.

You got no respect.

His unique challenges

pushed the chefs
to their limits.

Ow!

Bring a damn fish!

And his curriculum

made sure the cream
rose to the top.

I think our Irish friend over
here is after Michelin stars.

Through it all,

"Hell's Kitchen"
is the place to be.

Hey, baby.

I'm getting hungry!

I've never tasted it like this.

Boy, he earns his money.

Oh, yeah.

Here's to "Hell's Kitchen."

The flame grew
into a towering inferno.

"Hell's Kitchen" is a smash hit.

Audiences can't get enough.

Inspiring
a whole new generation.

Ladies and gentlemen,
our "Hell's Kitchen" winner!

Now with "Hell's Kitchen"

in its historic 25th season,

there's an
entire generation of chefs

too young to know a world
without "Hell's Kitchen."

Ready to face their gauntlet...

I'm done with excuses!

- Whoa!
- Whoo!

- I'm not laughing.
- Yes, Chef.

Get out!

Oh, my God.

This is "Hell's Kitchen 25."

Oh, my God.

- What's your name?
- Haley.

- Haley?
- Aiden.

- Gabe.
- Nice to meet you, Gabe.

- Nice to meet you.
- Mya.

- Let's rock and roll, baby.
Rock and roll.

- Whoo!
- Come on.

Like, we got chosen out of
so many other people. Like...

When did you guys
start watching?

'Cause I was like, 12.

Yeah, I was very young.

I remember watching it,
like, with my grandma

when I was little.

- I am so pumped.
Like, it's a... it's a dream.

I am a fan of "Hell's Kitchen."
I grew up watching it a lot.

So to be on "Hell's Kitchen,"
someone pinch me.

Like, wake me up.
This isn't real.

I think we're special.

Guys, look.

- Yeah, yeah! Oh, my God!
- Oh, my God!

Definitely feel
like a rock star.

This is insane.

It's a crazy party
for this season.

There's so many people
screaming and cheering.

To celebrate the 25th season

of "Hell's Kitchen,"

Chef Ramsay is kicking things
off with a special screening.

Are you ready to join the party?

- Yes.
- Yeah?

And this season's chefs

are getting the VIP treatment.

Smile.

I'm raising one eyebrow
the entire time

letting the camera hit
all my good angles.

It's the blue steel.

I feel like a A-list celebrity.

I feel like Denzel or something.

Like, everyone's
just cheering for me?

Little old me?

I'm nervous as hell.

I've watched
"Hell's Kitchen" so much,

so it's like, wow.

Like, this... I'm here.

Like, I'm living
in the show instead.

The chef whose door opens

will become the winner
of "Hell's Kitchen."

One, two,

three.

Yes!

I've seen all of
these contestants win

and walk through those doors.

And I'm here to prove to
myself that that can be me.

What's up, everybody?

My name is Rock Harper,
and I won season 3.

I'm Ellie Parker.

My name is Paul.

Scott Commings.

La Tasha McCutchen.

Meghan Gill,
and I won season 14.

Season 16.

Season 17
of "Hell's Kitchen."

Being able to compete
on "Hell's Kitchen"

was such an amazing opportunity.

I am now the executive chef
at Hell's Kitchen Foxwoods.

It's something that
I've always wondered is

is kind of what happens
after these chefs win?

What do they do?
What do they go on to do?

Now I know.

These past winners,

they've really just
built a hell of a career.

- Chef Ramsay.
- Chef Ramsay.

Chef Ramsay.

- Thank you.
- Thank you.

Thank you very much, Chef.

They say never meet your idol,

but that's the best thing
that has ever happened to me

in my entire career.

Please welcome the
"Hell's Kitchen" winners.

And Chef Gordon Ramsay.

Seeing Chef Ramsay is so unreal.

He has such a presence
to him, you know?

You can't help but
just be in awe of him.

Welcome to
"Hell's Kitchen," guys.

I am so grateful
that we have reached

this incredible milestone.

Chefs, for many of you, your
journey to becoming a champion

was never an easy one, right?

Ryan, you came close to not
even receiving a black jacket.

- Don't remind me.
Please don't remind me.

- Remember?
- But you know what, Chef?

I think that was a turning point

for me in "Hell's Kitchen."

Ryan, that was
a tremendous dish.

But I've got some
bad news for you.

You're gonna have to put up
with me for a little bit longer

'cause I have a black jacket
for you as well, young man.

- Oh, my God.
Oh, my God.

So my advice to you guys is
believe in yourself.

Best of luck.

Alex, you went from
cooking for your life

to "Hell's Kitchen" champion.

The chef whose door opens

will become the winner
of "Hell's Kitchen."

I just won "Hell's Kitchen!"

Listen. At the end of the day,
this is a competition.

You're gonna get in your head,
a bad challenge,

a bad dinner service.

You gotta bounce back.

And do not stop giving 100%

until there's zero seconds
on the clock.

Season 25 chefs, please,
all of you, stand up.

As "Hell's Kitchen" has been
on for a generation,


of seasons.

This year,
it's also our age limit.

I feel like it's really
time to shine

and let everybody know

that the younger kids are
coming to take over.

Age is but a number.

One of you
will become my head chef

at Hell's Kitchen
here at Foxwoods Resort Casino.

And that job comes with a prize

to the value of $250,000.

- Super.
- Super exciting.


even in this economy.

Like, come on.

I could buy at least
three more cats.

- Are you guys ready?
- Yes, Chef!

- Good.
You'll have 15 minutes

to cook your incredible
signature dishes.



- You're younger.
You're more talented.



OK, 45 minutes.

Better.

- We're going somewhere.
- Way better.

Now, I know you're all Gen Z.

Let's put it in a vocabulary
you'll understand.

Today, I want these dishes

bussin' man. Yes?

OK.

Understood?

Good.

Guys, what are you
staring at me for?

Follow Marino.
Let's go.

Come on!

There is 40 minutes left

in the signature dish challenge

and these young chefs
are all fully aware

of the importance of making
a good first impression.

- How are we feeling, huh?
How are we feeling?

- Good.
- I'm feeling great. Right?

Blue Team all the way.
- Yes, sir.

- How you doing, brother?
What you making, dude?

- I got trout.
- Love that.

- What about you?
- Little duck.

My signature dish is
a spice-crusted duck

with a vanilla parsnip purée
and a blood orange gastrique.

And honestly, I've never
really cooked duck too much.

My girlfriend doesn't
even like duck,

so I really don't have a tester.

But thought
I could take a cool risk.

And you know,
I like to have a little fun.

I definitely should have
not worn white

working with blood orange.

What are you making today?

I'm making duck
with carrot purée

and sour cherry gastrique.

This dish marks
my first gold medal

in a competition when
I went to culinary school.

The competition
required you to do a poultry,

and my chef at the time
was like,

George, you gotta go chicken.

And I said, hell no.

Chicken is for the...
you know, for the weak people.

I wanna do duck.

So one of your teammates
is making duck as well.

Well, we're
gonna k*ll it together.

Yeah. It's a hard protein
to cook, so yeah, there you go.

Growing up
as a Chinese American,

we'd go to the Peking Duck
house all the time

and it was just one
of my favorite things

and it reminds me of my family
and my childhood.

That's why I decided
to cook that today.

Right behind.

I'm definitely channeling
the crazy, chaotic side of me

that is sometimes in the
kitchen just because of nerves.

Something burning?

Whoo.

- You all right?
- Yeah, there's just...

- Right behind you.
- Pan of grease.

What are you working on?

Got the potatoes working
for the gnocchi.

Gnocchi is something that I've
grown up eating my whole life.

I'm from Argentina,
and in Argentina,

it's actually
a very important tradition

to eat gnocchi
on the 29th of every month

just 'cause it brings you
a little extra luck.

- My aioli's a little thin.
What should I do?

Uh, more oil will
make it thicker.

More water will make it thinner.

Perfect. Thank you.

I've been cooking
in fine dining restaurants

ever since I was 18,
which is something

I know a lot of people here
haven't done,

so I'm confident I can be
a leader in this competition.

Gentlemen, 15 minutes to go.

One stunning signature dish.
Let's go.

Yes, Chef.

Haley and Jeyda,
y'all are both making salmon?

Yes.

I'm doing a blackened salmon
with a crawfish velouté.

Mm. I haven't had crawfish
in a while.

- It's my favorite.
- Are you from the South, then?

Yes, I'm from Texas.

- Where in Texas?
- Louisiana roots. Houston.

- I'm from Dallas.
- OK, OK.

I love to hear that we have
a fellow Texan in the kitchen.

Yep.

Growing up as a kid,
I was so confused

about what my passion was.

Don't forget
about your proteins.

Yes, Chef.

Get my salmon ready.

And I look back and I'm like,

what do I do that, you know,
brings me joy and happiness?

And I'm like, it's food.

Do we have a pan cover?

There's some lids over there

or you can put another pan
on top.

OK, OK.

Diego, what you
got going over there?

Oh, I got a chorizo bechamel.

It's going with a masa
buttermilk biscuit

and a marinated skirt steak.

I chose this as
my signature dish

'cause dad's side of
the family, from Mexico.

My mom's side of the family
from North Carolina.

So I just thought
why not just fuse them?

I'm a little worried about
my biscuits right now.

- Yeah?
- They're right in here.

- Well, that oven's hot.
You want a hotter convection.

I'd be in that one, no?

I'm definitely taking a risk
with these biscuits.

There's a lot of things
that can go wrong with them.

How long do you need
on the biscuits?

- I don't know, Chef.
Probably like another ten.

All right gentlemen,
ten minutes to go.

- Yes, Chef.
- Ten minutes. Heard.

- Ten minutes.
I'm definitely feeling uneasy.

That oven's blazing.

Pray to the culinary Gods, man.

I'm mentally preparing myself

to not even have my biscuits
on the plate.

- Oh, me.
- What is that?

There's a Cornish hen
inside, Chef.

- What's the dish called?
- Hen in a pumpkin.

Right now looking at that mess,

I'd like to stick your
head in there.

You know that?

It's a Mardi Gras gumbo.

Does it normally look like
a plate of liquid?

No.

What in the hell
is that on there?

My name is Krupa.

This is a traditional
Gujarati dish.

- My dear Krupa, yeah?
That is crapa.

Chef, can we pray before
you bust my?

What did you say in the prayer?

Lord, please don't
let Chef bust my.

What a beautiful prayer.

How long you need
on the biscuits?

- I don't know, Chef.
Probably like, another ten.

All right, gentlemen,
ten minutes to go.

- Yes, Chef.
- Ten minutes. Heard.

Really hoping for success
with my signature dish,

but these biscuits could
be the death of me.

I'm a little worried
about my biscuits, bro.

I'ma be so honest.

- Seven minutes to go.
Seven minutes.

What you making today, man?

I'm making a pork chop
over a red mojo sauce.

This dish does not originate
anywhere besides my brain.

Bangin'.

Is this the finished product
or is that?

That's my red mojo sauce.

It's colored with beets
and peppers and strawberry.

I don't think strawberry
is usually paired

with any protein.

It's a big risk, but that's
what we're here to do,

to make risks on the first day.

'Cause I'm not here to play.
I wanna win.

My hands are super-greasy.

Are you able to
help me open this?

- I think so.
- You look jacked.

I don't look jacked.
Iamjacked.

Ha-ha-ha.

Thank you, Chef.

Behind.

OK, final minute, ladies.

We gotta go.
- Yes, Chef.

I cannot wait to taste

what this generation
is gonna serve up.

- Don't plate in the air.
Don't plate in the air.

Put your plate down
when you're...

Yes.

Hottie, hot, hot,
hot, hot, hot, hot, hot.

Whoo.
Who made these biscuits?

Oh, my God.

Diego made these biscuits.

- 30 seconds to go.
Come on, guys.

- Hey, let's go, boys.
- Yeah, let's go.

- Come on, ladies.
We're winning this.

First challenge.

- Come on, Blue.
Come on, Blue.

- Nine...
- Let's go. Let's go.

- Eight...
- Let's go, baby.

- Seven...
- Let's go, let's go, let's go!

- Six, five...
- Now, now, now, now, now, now!

- Get ready to go.
Go, go, go, go, go, go, go.

Come on! Let's go!

Three, two, one.

And serve.

Oh, my Lord.

Now everybody happy
with their dishes?

Yes, Chef.

Diego and Georgiana, let's go.

Chef Ramsay will score

each dish from 1 to 5.

The team
with the highest total score

will win the challenge.

- Right.
Tell me what you got. Come on.

I have a soy honey skirt steak,

a jalapeño masa biscuit,
chorizo béchamel,

and pickled tomatillos.

Biscuits are delicious,
by the way.

Thank you, Chef.

The cook on the steak
is perfect.

It's definitely a 5.
Great job.

Well done.

Thank you.

Wow.
- Let's go, biscuit boy.

Georgiana,

what's the position
you hold now in the kitchen?

I dropped down to a line cook,

but I was an executive chef
for a year and a half.

- That's a lovely accent.
Where's that from?

Romania.

How long have
you been in the U.S.?

Nine years.

- Wow.
And so where do you live?

I live in Kansas City.

- Wait. Romania to Kansas City?
- Yes.

How the hell did you get there?

Well, I grew up in Romania
in an orphanage

and it was funded by
a group of Americans

that are based in Kansas City.
- Wow.

And their goal was to
bring us here to study,

get high school, and education.
- Amazing.

- And I ended up staying here.
- Amazing.

What was your first impressions

of Kansas City when you arrived?

Boring.

And what do you think of
the name Patrick Mahomes?

Kansas City raves
about Patrick Mahomes.

- Yeah.
- He's good.

- But you don't?
- I don't. I rave about you.

- Yeah, well, it's...
don't worry about me, honestly.

Right.
Show us what you made.

For you today, Chef,

I made pan-seared duck breast
with a carrot purée.

Uh, if anything,

the duck just needs
to have rested a tad longer.

But young lady,
it's a very strong 4.

Good job.
- Thank you, Chef.

Uh-huh. Pretty good.

Up next is
private chef Joy, from D.C.

against sous chef Mike
from Boston with his...

Spice-crusted duck
with a vanilla parsnip purée

and a blood orange reduction.
- Mm-hmm.

I think the only thing
visually for me

is that this white fat here.

Such a shame.

Seasoned beautifully.
Purée is exceptional.

But because you didn't
render that fat,

I can only render
you a score of 4.

What a shame.
- Nice.

It's just a little bit
of rendered fat

that's gonna haunt me
in my nightmares.

Joy, give us insight to
the beginning of the journey.

I grew up in a traditional
Chinese American household.

Mm-hmm.

And they were
a little disappointed

in my choice of career.

The options you get is usually
like a doctor or a lawyer.

And so it was hard for them
to believe in me at first,

so I just worked my way up
from the bottom to the top

starting at a small
local brunch place

and then ended up in D.C.
at a Michelin star.

I love the fact that
you stuck to your g*ns.

You followed your real passion.
- Yes.

And irrespective of
what your parents said,

you've gotta be happy where
you're going, right?

- I'm very happy, yes.
- Tell us about the dish.

What have you got?

So here today, I have
a pan-seared duck breast

dusted in fennel
and Chinese five-spice

with the sweet potato purée
and a red wine reduction.

Uh, bloody hell.

Joy, uh...

My goodness me.

It's the second
round of signature dish.

I grew up in a traditional
Chinese American household.

My immigrant parents were
a little disappointed

in my choice of career.

And 25-year-old Joy
is nervously waiting

for Chef Ramsay to deliver
the verdict on her duck.

Joy, uh...

bloody hell.

My goodness me.

Man, I suppose the only problem
I've got with this dish

is your parents can't taste it.

It's that good.

But they will be happy to know
you've got a 5.

Congrats, girl.
Well done.

- Thank you, Chef.
- Really well done.

Wow.

I just beat out Big Mike,
so I'm feeling extremely proud.

- Let's go, girls.
We got this, ladies.

And also kind of hoping that

the boys see this as like,
sh**t,

like, she's real competition.

Like, she's somebody
to look out for.

- Good job.
- Thanks.

The next battle

features sushi chef Miguel
from Texas

against lead line cook
Nadia from Maryland,

who has just served a...

- A seared branzino.
- Mm.

A courgette purée on the bottom,

blistered tomatoes
with a beurre blanc on top.

- Fish is cooked beautifully.
- Thank you, Chef.

It's very hard when you serve
a beurre blanc on top of purée

because it sort of
blends into one.

It's a shame.

I'm gonna give it a 3.

- Miguel, give us an insight.
What's the dream?

To be a house husband.

That's the life.

I want to cook good food to
keep my now-fiancée very happy.

I'll be married in two months,

so that's the...
that's the goal.

- You know what?
I want to be a housewife.

One day.

But right now,
I'm here because I want to be

the head chef for Chef Ramsay.

So a house husband.

She's gonna be a happy woman,
I'll tell you that much.

- Ladies, are you...
are you listening?

- I'm taken, I'm taken.
I'm sorry.

Man.

Right. Tell me the dish.

What have you got?
- Yes, sir.

For today, I have salmon cakes
with a gochujang aioli...

Wow.

And a scallion salad
with some crispy salmon skin.

They're seared beautifully,
by the way.

Thank you, Chef.

- Ooh.
- Each and every one.

And that gochujang, beautiful.

Thank you, Chef.

Mm. Young man,
if you cook like this,

you're gonna be
a wasted house husband.

- Let me tell you.
- Yeah?

Right.

You've just landed yourself a 5.

Great job.
- Thank you, Chef.

Honestly, when Miguel
got a 5 and I didn't,

I was like, oh my gosh,
I just lost to a house husband.

I'm like, what are you...
what does that even mean?

Right. Up next,
Miles and Haley. Let's go.

- Here we go, Miles.
- Let's go, Haley.

Haley, tell me.

Where are you from
and what's your current job?

I'm from Orlando.

And currently,
I'm not in a restaurant.

- Right.
- But I do bottle service.

- In, like, a nightclub?
- Yes.

I have a six-year-old, so...
- OK, congrats.

I drop off and pick up,
and it just...

Gotcha, yeah.

Nothing wrong with
bottle service, by the way.

You know.

And what's
the most senior position

you've had
in a restaurant so far?

- I have been a sous chef.
- Wow.

I take it a bottle service
earns more than a sous chef.

Yeah, it's pretty good money
and I'm doing it while I can.

I love that.

And a six-year-old. Congrats.

Describe the dish, please.

OK, so I have
a coconut-crusted salmon.

Mm-hmm.

With a coconut curry velouté

and a soy bok choy
with pickled red chilis.

Wow.

It's a big chunk of salmon,

but it's glistening beautifully.

It's a really good dish.
Solid 4.

- Thank you, Chef.
- Good job.

- Thank you.
- Well done.

Yes.

My whole purpose for
being on "Hell's Kitchen"

is to show that I'm so
much more than a bottle girl,

a pretty face, a girly girl.

I can look how I look
and still make really good food

and execute really good dishes.

All right, Miles.

Representing the Blue Team,

Miles from New Mexico is hoping

his sweet spice-crusted lamb
rises above the herd.

So visually, you know
and I know it's what?

- Overcooked, Chef.
- Overcooked.

What happened there?
- I let it rest for too long.

It's such a shame, 'cause
the flavors work beautifully.

You know that.

The most I can give Miles
is a 3.

You know that.
- Thank you, Chef.

- Good job, Miles.
- Damn. What a shame.

It's anyone's game, guys.
Anyone's game.

Dylan and Mya, let's go.

All right, Mya.

Give us an insight
to where you're working.

What's your position?
What are you doing?

I'm an executive chef
at a restaurant

in Westerville, Ohio.
- Wow.

- Small town.
- Population of?

- I don't even know.
It feels like just me.

I live on a farm,
so three acres.

Have a bunch of animals
outside, me and my fiancé.

Amazing. What kind of animals
do you have?

Goats, chickens,
three cats, two dogs.

The baby goat was inside for
a while, so

inside-out farm.
- Hold on.

But... inside-out farm?
- Yes.

- You have goats...
- Yes, yes.

- In your bedroom?
- I did, yeah.

It's moved outside now.
- Does your fiancé mind?

No, he loved it.

He loves goats
in the bedroom as well?

Yes, yeah.

Sounds weird to me.

Right.
Tell us. What'd you make?

I made a Cajun surf and turf

with Parmesan grits
and a charred corn succotash.

I love the colors that pop here.

What's the seasoning
on the ribeye?

Just salt and pepper, Chef.

Well, the cook on that
is absolutely beautiful.

- Thank you, Chef.
- Yes, yes, yes.

You may come from
a small town in Ohio,

but girl,
this is world-class cooking.

It's a 5, hands-down.
- Thank you, Chef.

Nice.

Oh, my God.

People should not mess with me.

I look kind of sweet.

I look like
I might not get pissed off.

I look like a pushover.

I'm not.

I am taking this home.
I'm winning.

I'm literally winning.

Right. Dylan, no pressure.

Young man,
take us back to the beginning.

How did this start?

When I was applying
for colleges,

I applied for culinary school
just as a nice little backup.

And I realized that
I had a passion for it.

Wow. And were you
a top student at school?

Yes, I was a high school
valedictorian.

I love that attention
to detail in terms of

not just on the studying.

Have you applied that
to the food?

- Yes, Chef.
- Good.

Tell us about the dish.

Today, I made for you
a pan-seared trout

with roasted cauliflower,
potatoes,

and a caper brown butter
lemon sauce.

I think the only thing
is missing on here is acid.

- Mm-hmm.
- Right?

You got it from the capers,
but insufficient.

When you make
that beurre noisette,

it's the lemon juice
that stops that butter

from going too dark.

I know you're a valedictorian,
but it's not an A.

But it's a very strong B.


Good job.
- Thank you, Chef.

- Thank you.
- We'll take it, we'll take it.

Looking to break the tie,

up next is 23-year-old Jeyda

against 22-year-old
Valentin in Blue

with his poached lobster
with handmade gnocchi.

Did you forget the salt
in the gnocchi?

The gnocchi is bland.
No seasoning.

Damn. What a shame.

You've got to taste your food.

No. It's dense, it's gummy,
and it's under-seasoned.

So, uh, it is a 2, Valentin.

I got a 2.

A 2.

Seasoning, it's such
a basic part of cooking.

This sucks right now.

With Valentin's
disappointing score,

Jeyda is hoping to put
her team into the lead with...

Blackened salmon,

a crawfish cream sauce
with grilled broccolini.

That sauce is delicious,
by the way.

Thank you.

It's a 4. Well done.

- Thank you.
- Really good.

In the next matchup,

it's Johnny G for Blue
and Sandra for Red.

Sandra, give us an insight to
the beginning of this passion.

My passion for cooking
started with my nonna,

my mom's mom, my grandmother,

when I was about
four or five years old.

She is the light of my life,
my whole ins...

I have a tattoo on my arm
for her.

- Bless.
- Written in Italian.

- And what's your specialty?
What do you cook the best?

Honestly, I cook salmon
and seafood the best.

So you're gonna
give me a branzino?

What's under there?

I actually have
a Moroccan-seasoned lamb.

A Moroccan-seasoned...

- Moroccan-spiced...
Moroccan-spiced lamb.

I mean, you set me up
for something delicious.

The fish, the Italian,
the background, the nonna,

and you've given me
a Moroccan-inspired lamb.

Johnny G,
are you confused as I am?

- I'm very confused, Chef.
Very confused.

- Man.
- With couscous.

Bloody hell.

I love Moroccan food.

I love Middle Eastern food,
growing up in New York City.

How long did you cook
that couscous for?

I cooked the couscous for...

Um...

With the
Red Team leading by 2...

How long did you cook
that couscous for?

I cooked the couscous for...


Sandra's Moroccan-spiced lamb

with couscous is...

- Kind of mushy.
- It's mushy.

Sandra, it's a 2.

I expect more from you.

Yes, Chef.

Knowing that I got the lowest
score out of the team so far,

like, it's sad.

Like, it hurts.

But you know what
was still good?

The protein, and that's
what matters.

Johnny G, where you from
and where are you working?

I'm from Haiti,
and I live in Michigan,

and I work at ResLife Church
as a banquet chef.

What inspired you
to become a chef?

So my mother that adopted me,

at a young age,
she taught me how to cook.

And I've been in the kitchen
since I was seven years old.

- Love that.
Tell me about the dish.

What is it?
- So the dish for you,

I have a Haitian jerk-spiced
hanger steak with a pikliz

and then sungold tomato salsa

and then some fried
sweet plantains on the side.

I just love the fact that

you're playing
to your strengths.

There's nothing on that plate
that doesn't work.

You know, I think
this could be a...



It is a solid 5, my man.

- Thank you, Chef.
- Good job.

Thank you, Chef.

I'm... in disbelief.

In disbelief that
I just had Gordon Ramsay

tell me my steak was
cooked perfect.

Life-changing for me.

With the Blue Team clinging

to a one-point advantage,

next up is Kylie,
a lead line cook from Florida,

hoping that her...

Brown butter
dashi seared scallop...

- Beautiful.
- With a corn espuma,

sake pickled blueberry compote,
and topped with some caviar.

Can shift
the momentum back to Red.

The sear on the scallops
are beautiful.

Thank you, Chef.

I think the only weird bit
for me are the blueberries

and the caviar...
I think one or the other.

It's a very strong 4.
Great job.

Thank you, Chef.

As the Red Team
takes the lead for the moment,

executive chef Gabe
is counting on his...

- Taste of the Caribbean.
- Mm.

Coconut rice and peas
with snapper escabeche.

To put the
Blue Team back on top.

Yeah, I mean, the rice
and beans are delicious.

I love the acid
from the peppers.

I think the only thing
you've got here

is just a slight overcook
on the fish.

- Yes, Chef.
- Such a shame.

I'm gonna give it a 3.
- Thank you, Chef.

Thank you.

Right.
It all comes down to this.

Reni and Aiden, let's go.

- Come on, Aiden.
- Let's go, Reni.

I'm confident
in my cooking skills.

I'm confident
in my cooking ability.

And I definitely got
the fire within me

to know that I can out-cook
somebody like surfer boy Aiden.

Reni, let's start with you.

Winning season 25,
what would that do for Reni?

- It would be surreal.
It would be life-changing.

I have a four-year-old
daughter, and...

- Congrats.
- She's my... thank you.

She's my inspiration for life.

So that would quite honestly
be my opportunity to show her

that through hard work,
anything is possible.

Good for you.

Give us an insight,

'cause you've got a lot
on your plate, right?

- Mm-hmm.
- How do you relax?

I actually ride motorcycles.

Just, like, my outlet.

I have a sports bike.

- Stop it.
- I'm so serious.

I don't look like it, but I do.

I got my daughter a bike,
so we're all just...

we're keeping it going.
- She's four.

She has a bike already?
- She has a dirt bike, yes.

- Great.
Tell me about the dish.

What is it?
- I have seared halibut

with a vodka sauce gnocchi.

- Love that.
Uh,

handmade gnocchi?

Unfortunately not.

I'm sorry, Chef.
- Reni.

Damn it, dude.

Have you ever seen
"Hell's Kitchen?"

Serving Chef Ramsay
boxed pasta is...

like, you're asking
for a death sentence.

That's insane.

It's a packaged tortellini.

Packaged tortellini?

You made a bucatini.
- I didn't make it, Chef.

An Italian that doesn't
make his own pasta?

Embarrassing.

Linguine. Is it fresh?
- It was in a box.

- It's a 1.
- Ooh.

- Fish is cooked beautifully.
It's glistening.

It's seasoned beautifully.

But it's the gnocchi
that brings it down,

which you didn't make.

So I'm gonna give it a 3.

- Yes, Chef.
- OK?

Aiden, I've tasted 17 dishes.

How would you describe
this dish in two words?

Ponu's pork chop.

It's the name of the dish
and that's how I describe it.

It was the first culinary
nickname I ever got

'cause I was poor
and I was new when I got hired,

so they called me Ponu.
- Ponu.

And my favorite meat
to cook is pork,

so this is my pork chop.
- Love that.

- You ready to try it?
- Ponu's pork chop.

Yes, please.
I'd love to see this thing.

Wow.

- So this is a pork chop.
- Mm-hmm.

It's on top of
a Canarian red mojo sauce,

so I decided to make
a pickled strawberry mash

to give it a little sweetness
and acidity on top.

That's a bold move,

serving strawberry compote
with a pork chop.

It's the final round

of the signature dish challenge

and Aiden is hoping that his...

Ponu's pork chop.

Can secure the win
for the Blue Team.

That's a bold move,

serving strawberry compote
with a pork chop.

Young man, I've got
a new nickname for you.

Winner.
Congratulations.

Delicious. It's a 5.
- Thank you, Chef.

- Hands-down. Great job.
Well done.

- Thank you, Chef.
- Let's go, pork chop.

Ponu, Ponu pork chop.

Pork chop.

- Air hug.
- Good job.

- Good job.
- Thank you, Chef.

Really good job indeed.

- Oh, man.
I'm like, so stoked.

That is a great feeling to have,

to know that I was
the last one up.

This was my time to shine
and I did it.

I did it.

Blue Team, listen up.

Minutes from now,

you're gonna join the most
exclusive VIP dinner

because all of you are
going to be hanging out

with our amazing
"Hell's Kitchen" champions

for the night.

I wish.

- Oh, my God.
- Do you know what?

I may join you as well,
it's going to be that exciting.

Yes.

This is insane.

This is unlike any reward
they've ever done.

We get to get the advice.

We get to meet them.
We get to just chit-chat.

It's awesome.
I'm so excited.

Ladies, damn, where do I start?

Oh, great.

Whilst the winners
will be rubbing elbows

with that incredible lineup,
you'll be working insanely hard

to celebrate them making
"Hell's Kitchen" gift baskets.

Each of them filled with
mouthwatering homemade jams.

Of course, you're going
to make them from scratch.

And the secret of a great jam
is the constant stirring,

and really make sure
that flavor's there.

Gentlemen, well done.
Off you go. Well done.

- Thank you, Chef.
- Let's go.

Well, this is your
first punishment.

Unfortunately, I have
to be here with you, too,

because Michelle gets to go
with all the other winners

to enjoy the evening.

So we have to take the chilis,
get all the seeds out,

and then we're gonna toast them.

After that,

we are going to broil
the tomatoes and tomatillos.

We got a lot more to do
after this, so get going.

Bro.

Taking these seeds out
of this is crazy work.

This is t*rture,
smelling all this.

That smells rank.

Oh, my God.

Bless you.

Oh, my... damn.

The pepper just gets to
my nostrils immediately.

Bless you.

I never sneezed more in my life

than what I'm doing right now.

Bless you.

It's the worst thing ever.

I'm breathing this in
and this is...

It's getting to you? Man.

Yeah, it's itching my nose
and I can't itch my nose.

I got chili seeds
in my nose follicles.

We have the insane opportunity

to meet the past winners.

- I'm Ellie.
- Ellie, I'm Dylan.

- Y'all nervous?
- Oh, too nervous.

- You should be.
Yeah, you should be nervous.

- Yeah, I'm very nervous.
- Yeah.

It's honestly surreal
to be here with them.

What are your scores?

- Bummed with my score.
I got a 3.

- OK.
- Yeah.

I was telling them
I got about a 3 on mine.

I am most excited
to talk to Chef Rock.

He's cool as a cucumber.

I always admired how he keeps
his head in the kitchen.

What's your creative process
for the challenges?

- Stick with your first idea.
- Yeah.

Meeting these past winners

just gives me goosebumps, honestly.

Just like every restaurant,

apps set the tone
for the rest of service.

If you guys can't get past apps,

you're not gonna get
the entrées, right?

Evening, guys.

Sorry for crashing the party.

I'd like to say a special
thank you to you all

for giving up today
to be with this talent.

Guys, say goodbye,
and let's head on for dinner.

- Good luck.
- Thank you.

Good to meet you.

Good luck.
- Thank you.

While the Blue Team says goodbye

to "Hell's Kitchen" champions,

the Red Team is still jammed up

with their first
"Hell's Kitchen" punishment.

All right, where are we at
in this process?

All the chilis are done.

So the salsas, you just
need to blend and spice this.

Yes, Chef.

Are you wearing flip-flops
in the kitchen?

I forgot to put
my shoes back on.

My feet are k*lling me.

Yes, I ended up
changing into my sandals

to give my toes some air.

Oh, my God.

I know Jeyda's wearing
flip-flops in the kitchen.

You have to have
closed-toed shoes.

To me, that's common sense,
so I'm a little concerned.

I'm not gonna lie.

- 4 cups is 1 quart, right?
- Yes.

You know what half a ounce is?

- What?
- Half an ounce?

What do you mean
what is half an ounce?

Like, in grams?

- No, just...
- 4 ounces.

No, half a pound in ounces.

- It's eight.
- That's what I meant. Eight?

Jeyda, unfortunately, looks like

she's not meant for
the kitchen whatsoever.

- Do we have Oregon-o?
I don't see any Oregon-o.

- Right there.
- That's Oregon-o?

Oregano?
Am I saying it wrong?

All of us are like,
buckle up, everyone.

Hold on tight.
It's gonna be a joyful ride.

- Congrats, by the way.
Great job.

Yes? Well done.
Come on.

Dig in, guys.

I heard that you're a runner.

Running is the one
little avenue where I...

I escape and just like,
total bliss.

One of the challenges
on Wednesday morning is

there's a 12k trail run.

Come on.

Heck, yeah.

I'm joking, for God's sake.

I was excited.

I brought my shoes.

- Questions.
Who'd like to go first?

What's the most
underestimated dish in service?

That's a really good question.

Do you know what it is?

It's not a dish.

Timing.
- Mm.

Wow. Chef Ramsay's sitting
right across the table from me

and he's just chatting us up
like we're his homies.

What's the best way to

hold each other accountable
in a healthy manner?

If you see someone about
to step through,

call it out.

You guys have all
played in sport, right?

This is no different.

I think my athletic background

gives me a little step up
on the competition.

You're about to go into
an extreme competition,

and I'm gonna be one
of the most dedicated coaches

you've ever met.

I want the best,
nothing but the best.

I was a captain of my
lacrosse team in college.

I know how to lead.
I know how to compete.

Come in, come in, come in.

Ready? Let's go, season 25!

- Let's just enjoy this, guys.
Let's...

Mm-hmm.

- It got real.
It got real-real real quick.

Guys, didn't the boys have
two 2s, or am I tripping?

We had a two and they had a two.

I think the dude
with the lobster

and the gnocchi got a 2.

Valentino.

But see, that doesn't matter.

- It's not just about...
it doesn't.

It's how you do.

'Cause I'm mostly
a home cook, growing up,

so I was intimidated
'cause like,

some people, they've been
working in the kitchen

for like, a long-a*s time.

Don't be underestimated

if you're on the
chopping block, anything.

Like, you can come back.

Like, you just
gotta learn from it.

Don't...
don't fold under pressure.

Anything can happen here, dude.

Yo.

Hey, Chef Ramsay needs to
see you guys in the kitchen.

Let's go.
- What the heck?

I am just thinking we're
about to do another challenge.

Like, I need to think about
things that I can cook again.

- Let's go, guys, line up.
Let's go.

Hurry up.

The feeling I have,

it's like when
you're on a roller-coaster

and you're going up, and
it's like, tick, tick, tick.

It's not good.

Right, listen up.

Overall, I'm very impressed
with the signature dishes.

Six of you scored
a maximum of 5.

However, a few of you
disappointed me.

And I'm gonna do something
I've never done before.

Valentin

and Sandra.

Step forward.

Dude, what the?

Both of you
had the lowest scores

across those six dishes.

Now listen up.

I want you guys understanding
the competition is on.

So for the first time

in "Hell's Kitchen" history,

Valentin...

and Sandra...

For this milestone 25th season,

Chef Ramsay is giving

the next generation
an opportunity...

Move your a*s!

To go from lifelong viewers...

Rock!

I'm a huge "Hell's Kitchen" fan.

I've been watching
since I was so young.

- Look at me!
Look at me in the eyes!

Get off my back!

It inspired me as a chef,

seeing other chefs
going through it.

Got it?

Season 24 of "Hell's Kitchen."

To this year's competitors.

I'm definitely
the top chef here.

It's a competition,
and it's mine to lose.

- I'm not c*ck.
I'm confident.

You want to just
ride the middle wave

all the way to the end,
and then, boom, first place.

In the most
competitive season yet.

Coming up hot!

Get it up, get it up, get it up.

Who will have the passion?

- Push him, then! Let's go!
- I'm trying, Chef.

If you don't walk back
in there with passion,

please leave!

The talent...

- Nicely cooked.
- That's excellent.

- Delicious.
- It just blew me away.

The stamina...

- Chef, I need one more minute.
- Come on!

To withstand the pressure.

- Ah!
- Who's driving this ticket?

Oh, my God.

Everything's going wrong, man.

We're going down.
- Pressure makes the diamond.

- No.
- I'm gonna lose my mind.

Oh.

There's a hair in the pizza.

Get out.

The conflict...

- You should've asked.
You should say something.

You're sandbagging everybody!

And the drama.

No, Chef... do not take this
pan out of my hand!

- Hurry up!
- My God.

You're constantly leeching
onto every person

on this team.

I am sick of it.

That is "Hell's Kitchen."

- All of you.
- Yes, Chef?

Look at each other,
and show some respect!

With everything on the line.

I don't want to look
like a idiot.

I'm gonna do whatever it takes
to stay in "Hell's Kitchen."

Which one of
these 25-and-under chefs...

Get a grip!

Will be able to
keep their emotions in check?

I can't do this anymore.

I'm so mad at myself.

While they battle it out.

- Do that.
- You're not listening.

Sucks.

I need a medic.

I just took my whole thumb off.

To prove they are worthy...

Ow!

We are taking each other down.

Of becoming Gordon Ramsay's...

- Red team!
- Nicely cooked.

Next head chef.

It's a season unlike any other.

I'm on your left!

Oh, my God!

This is "Hell's Kitchen 25."

Let's go!

- Well done. You did it.
- Let's go!

Oh, my gosh.

You are part of
the next generation.