All language subtitles for Hells.Kitchen.US.S22E01.1080p.WEB.h264-BAE

[dramatic music]

Narrator:
Today the journey begins.

For 18 aspiring chefs, who are
greeted at hell's kitchen.

By maitre d' Marino.

- Oh, man.

- You made it.

- [screaming]
- hello.

- Hi, ladies.
- Marino.

I'm a Peruvian-american
from Miami, Florida.

When I have my eye on a prize,

I know that I'm going to get it.

And I know that
I'm going to win this.

[cheers and applause]

- I live at home with my parents.

And my five-year-old daughter.

In huntington beach, california.

[laughs] damn it.

- So follow me.

- [cheers and applause]
- he's real.

- He is real.

♪ ♪

- Wow.

- Christina.
- Wow.

- Wild.

♪ ♪

- Welcome to hell's kitchen.

[cheers and applause]

Narrator: To inspire the
chefs as they make their way.

Into the restaurant, chef ramsay.

Has put the signature "hell's
kitchen" finalist doors.

In the middle
of the dining room.

- If you want to feel
what it feels like,

Just go on that side.

[cheers and applause]

- That's the dream
to walk through those doors.

And be one of chef Gordon
ramsay's executive chefs.

And I need to make it a reality.

[cheers and applause]

- I want to go through,
open that door.

In front of my family
knowing that I've made it,

Knowing that I went through
everything in "hell's kitchen,".

And I got to this point
in my career.

- I was just at the mandarin
as a consultant chef.

- For the last three months.
- Oh, right on.

- But I'm from Chicago.

- Oh, ok.

- My name's tad, like tadpole.

- Tad...
- And a tad bit of something.

- Oh, perfect.
- Miami.

- Miami. What's up? You're good.

The cuban has arrived
to "hell's kitchen".

[speaking spanish]

- Oh, you don't? Oh, my god.

It's ok. It's ok.

- Oh.

[all cheering]

- Chef Christina
and chef Jason walk out,

And I realize, I'm here.

They were right in front of me.

- I'm sure for one
of you guys it's your dream.

To have one of those
doors open and be crowned.

The "hell's kitchen" winner.

- When my door
opened in season ten,

My american dream came true.

I'm currently the vice president.

Of culinary for
Gordon ramsay north america.

[cheers and applause]

- And although
my door did not open,

I was still the
runner up of season seven.

And thanks to the
exposure that I received.

By getting that far, I have
five restaurants in Boston.

[cheers and applause]

- Now it's time for
your journey to capture.

Your american dream to begin.

[rock music]

- Oh, my god.
- Wait a minute.

- That's fire.

- Ok.

- Uh-oh.

- Whoo!

- Yeah!

- Whoo!

[cheers and applause]

All: Oh!

- I was born in east la,
the son of poor immigrants.

I battled my way
to ten world boxing titles.

And a trailblazing
promotion company.

I'm Oscar de la hoya, and
my american dream came true.

[cheers and applause]

- Oscar de la hoya?

And I'm like, yo, this dude
literally fought all his life.

And it just reminded me of
how much of a fighter I am.

- I grew up
on a farm in rural Kansas.

Music stardom
seemed so far away.

But I kept singing all
the way to four cma female.

Vocalist of the year awards.

I'm martina McBride, and my
american dream came true.

[cheers and applause]

- Martina McBride?

Look at the shirt I'm wearing.

I [bleep] love martina
McBride, man.

- Growing up in queens,
new York,

I dreamed of
changing the way women.

Were viewed in
male-dominated industries.

And now I'm lobo 1707 ceo
dia Simms,

And my american dream came true.

[cheers and applause]

- Dia Simms, the ceo of a
multibillion-dollar company.

Walks out.

It's unreal to know that
I am in the presence.

Of true greatness.

- I was born in Glasgow.

With dreams of
becoming a footballer.

When serious injuries
dashed my dreams,

Cooking saved my life.

Now I have a global restaurant
empire, 16 michelin stars,

And for 21 seasons
here in hell's kitchen

I've been honored to
mentor talented chefs.

From across the country.

I'm chef Gordon ramsay, and
my american dream came true.

[rock music]

[cheers and applause]

- When I was about
nine years old,

My older brother got
me my first cookbook,

And it was from
chef Gordon ramsay.

Now fast-forward
to me being adult.

And having this man in front
of me, it's a dream come true.

It's literally what I've
always dreamt about.

- Welcome to this historic
season 22 of "" hell's kitchen:

The american dream."

[cheers and applause]

- I've never lost sight
of the american dream.

I'm nowhere near done.

You know, I'm only after
scratching the surface.

And this is just
going to propel me,

You know,
to astronomical places.

- On this stage is living
proof that the american dream.

Is possible.

Oscar, what's been the
key to your success?

- Determination.

Every single day I wake up,
I treat it like I have zero.

It keeps me going.

It motivates me.

- Martina?

- I think it was courage.

There was no road map
for me to follow.

So I just went for it.

- Dia.

- If somebody tries
to tell me that there's.

Not enough room at the table,
I will build a bigger table.

- I admire dia sims.

And what spoke to me was,

I don't have to sit
at your table.

I can make one of my own.

It resonated in my soul.

It gave me chill bumps.

- Join me in thanking
these incredible legends,

Oscar, martina, and dia,
the american dream.

[cheers and applause]

Now, I know from many of you,

"hell's kitchen" does represent.

The true american dream.

- Coming from where
I'm from, small town,

Foxworth, Mississippi,
we don't get.

These kind of opportunities.

For me, it would be
the american dream,

Because it's showing you that
dreams literally come true.

If you just work hard at it.

- For one of you,
that dream will come true,

Because this season's winner
of "hell's kitchen".

Will become my next head chef.

In the incredible hell's
kitchen caesars las Vegas.

[cheers and applause]

By the way, your position
comes with a prize.

Worth a quarter of
a million dollars.

[cheers and applause]

- To be a head chef for
Gordon ramsay is a no-brainer.

I mean, why wouldn't I want
to be a huge part of that?

Like, holy [bleep].

- It's time for the
signature dish challenge,

Your signature dish,
the dish that screams you.

Ladies, you'll be cooking out
that incredible red kitchen,

And your sous chef
will be Christina.

[cheers and applause]

Gentleman, you'll be cooking
out of the blue kitchen.

Headed up by Jason.

[cheers and applause]

Give me your best.
All: Yes, chef.

- Good.

Your time starts now.

- Whoo!
- Let's go.

- This way.

- One of you is about to realize.

The dream of a lifetime.

Narrator: For chefs
all across america...

- If you work your ass off,

You can really accomplish
anything you want to.

- You're the only
reason I'm doing this, baby.

Narrator: From all
different backgrounds...

- We didn't really have a home
until I was 10, 11 years old.

- And I look at you now.

Narrator: "hell's kitchen"
represents their opportunity.

To achieve the american dream.

- I'm so grateful for all
the faith you've had in me.

Narrator: In this
special season...

- The american dream is freedom.

- Overcoming adversity.

- Come here with nothing and
leave here with everything.

- Winning "hell's kitchen"
is the american dream.

Narrator: Chef ramsay
will inspire them in ways.

He has never done before.

- "Hell's kitchen."

- Let's go.

[all singing]

- I just became
american last year.

And it's just such an
honor to be american to me.

Narrator: As he uses
uniquely american themes,

American success stories...

- Jordan chiles.

- Always believe in the
power of your dreams.

Your dreams are huge.

- Narrator: To test them...
- apple?

- Wrong.
- Ahh!

- Just bring a damn fish!

Narrator: And push
them to their limits.

- That is disgusting.

I've got no idea
what the [bleep]

Is happening right now.

- This is show up or go home.
- Get out!

Narrator: It will be an
extremely difficult journey.

- It's [bleep] raw.

What the [bleep] are you doing?

Get it together.

- You were cooking the
[bleep] steaks, you know better.

- I might go home.

- I don't [bleep] know.
- Behind.

Narrator: We will
hear their stories...

- My father was a chef, and
his grandfather was a chef.

I never lost sight of
the american dream.

We're not going to send it
until it's [bleep] right.

- Push. Push. Push. Push. Push.

I come from the Bronx.

Nothing was ever given to me,
not even love and compassion.

So everything I put in my
food comes from my heart.

Narrator:
And feel their passion.

- We all know how to cook.

That is simple,
point blank, period.

- But when it comes to pressure...
- just leave it.

- Everybody crumble.

- What the [bleep]
- are you doing?

Narrator: And while
at times it will.

Be a celebration of the usa...

- Really?

Narrator: It is
also the fiercest...

- This is absolutely
[bleep] insane.

Now you do it my way or
it's the [bleep] highway.

Is that heard?

Narrator: Most intense
competition ever.

- How could you not know?

We're [bleep] talking.

- Shut up.

There's people out there.

- If this was a fight...

- Yeah.

- Everybody would
be knocked out.

- [bleep].

Narrator: Get ready
for a wild, emotional...

- All I want to do is be
my kids' american dream.

There you go.

Narrator: Out of
this world adventure.

- Come here.

What planet are you on?

- America. Earth.

- Oh, god.

- You tell planet earth,
this is embarrassing.

[bleep] raw.

Get the [bleep] out of here.

Narrator: Someone's life
is about to change forever.

- Y'all want to win, right?

- I've been homeless, jobless.

- Keep it going.

- Yes, chef.

I am the american dream.

- Very strong.

- That, right there,
touched my soul.

"Narrator: This season
on "hell's kitchen:

The american dream."

- This is like one of
the best days of my life.

♪ ♪

- How beautiful was that?

[dramatic music]

♪ ♪

- Aprons first, guys.

- This one right here, papa.
- This is mine.

Thank you very much.

- What's up, chef?
- I'm [bleep] pumped.

- Oh.

- I already cleaned this, bro.
- Wow.

- Got you.
- Yeah.

Sorry.

I am pumped up right now.

I'm ready to cook my heart out.

Making a good impression on
chef ramsay is everything.

You don't want him to sit and
think you're a [bleep] donut.

- Guys, can you believe we're
in hell's kitchen right now?

- No.

- Woo.

- The american dream isn't
come in and make friends.

And live a [bleep] jolly life.

The american dream
is to sacrifice.

And give it your all to
achieve your [bleep] dreams.

And I can't think of a
better word than destiny.

And this being mine.

- Oh, nice.

- Dropped all my cream.
- Oh, no.

- I know. I love that.

That's ok.

I'm the first one
to make a mess.

- All right, ladies,
how we feeling?

Feeling so fire.

- My signature dish
is linguine and clams.

Every time I make this
dish, everyone loves it.

I already feel
behind, but let's go.

- What are you working on?

- I'm doing a grilled lobster,
coconut curry cream linguine.

- Coconut curry cream linguine?

- Yeah.

It was my breakout
post, if you will,

That was received
well on social media.

But 45 minutes is
not a long time.

- ♪ Yeah yeah yeah ♪

♪ we making pasta over here ♪

I love making handmade pasta.

- I used boxed pasta.

Just trying to get
the food on the plate.

And execute the dish.

Beautiful, bro.

Beautiful.

- I'm trying.

- Boxed pasta.

I can't say anymore.

Boxed [bleep] pasta.

Who the [bleep] does boxed
pasta for a signature dish?

- ♪ This is so stressful ♪

♪ but I'm going to sing
about it ♪

♪ I had a measuring cup ♪

You whistle while you work.

Like, it's hell.

Oi, come on.

Like, if you could bring
a little pep in the step.

And just make
everyone feel better,

Stress kind of like
goes away, you know?

And it feels kind of good.

♪ Beautiful beautiful ♪

The food dances with you.

And it just cooks
with you, you know?

And it just... it gives it
that oomph that it needs.

People say love
isn't an ingredient.

Oh, yeah. Dial it, baby.

Dial it, baby. Dial it, baby.

Dial, baby.

- Brad needs to
shut up and work.

We need to focus and
really take everything.

That we're doing seriously.

You know, work with
a sense of urgency.

- ♪ Ahh-na-na-na ♪

- Oh, for [bleep] sakes.

- Whee!

- 10 minutes left.
- Heard.

- Go on. What's your dish?

- I'm doing an Asian inspired
salmon, a little bit of miso.

Peanut butter in the sauce.

- Nice.

- I graduated culinary school
a couple of months ago.

So this is definitely going
to be a challenge for me.

But this is a dish
I cook all the time.

I feel really confident in it.

I sear salmon at least
two or three times a week.

Ooh, [bleep].

- Everybody good?

- I've been better.

- I've been better.
- Come on.

Come on.

- Someone's dish
is exploding here.

- It's almost
plating time, ladies.

Let's go.

- Ah!

Narrator: Coming up...

- I'm actually a professional
Quidditch player.

- Oh, god.

- Professional british what?

- Quidditch player.

Like from "harry potter."

- It looks
like harry potter's vomit.

- Oh.

Narrator: And later...

- Here on "hell's kitchen",
we pride ourselves on using.

The freshest of ingredients.

All: Oh!

[dramatic music]

- Oh, [bleep].

Narrator: Ten minutes remain.

In the signature dish challenge.

- Everybody good?

- I've been better.

I've been better.

Narrator: And Leigh, a recent
culinary school graduate.

From Savannah, Georgia,

Appears to be swimming upstream.

Trying to save her salmon.

- Not that I'm not ready
for the heat of the kitchen,

But maybe next time, I'll turn
that burner down a little bit.

- How are we doing, ladies?
- Doing well.

All: Good.

- All right.

- My signature dish is
a southern lamb chop.

What's the temp in
hell's kitchen besides hell?

- What temp are you going for?

- Heard.

Lamb is something I give
to my friends, my clients.

- Five minutes, ladies.
- Heard, chef.

- Heard, chef.
- Heard, chef.

- It is raw.

Like, that is the last thing you.

Want to hear chef ramsay
say on the first day.

On your signature dish.

It's still raw, but we
going to throw it back in.

- Tad, what are you
working on, bud?

- These are going to be
some homemade biscuits,

Sage and thyme sausage gravy.

And then I also have a
strawberry lemon jam.

- All together?
- Yes, sir.

- Yeah?

Strawberries and sausage, I
got to be honest, I've never...

- Strawberries and pork, chef.

Yeah, maybe I am crazy.

I love biscuits.

It represents the
south perfectly,

Especially where I'm from.

Come on, baby.

I think it's going to
be an impressive move.

- 90 seconds, gentlemen.
- Let's go.

[together] yes, chef.

- Somebody saw cream sauce?

- Guys, you plating?

- Yes, chef.

- We're plating.

- Take something, ladies.

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

We got to beat them guys.

- Hey, look, can someone
taste that sauce for me?

- 10, 9, 8, 7, 6, 5, 4...

- I opened the wrong
side of the lid.

And I just put a
ton of paprika right.

On the top of the biscuits.

I am so royally [bleep].

- 3, 2, 1.

Let's go, gentlemen.

Oh, my goodness, me.

- Oh, my goodness, me.
- Wah!

- That's what I'm talkin' about.

- Now, listen carefully.

Are you guys ready to take
your first step in achieving.

Your american dream?

All: Yes, chef.

- Let's start with
Jason from the blue,

Melissa from the red.

Let's go.

Narrator: In the "hell's
kitchen: American dream".

Signature dish challenge,

Chef ramsay will
call the chefs up in pairs.

And assign each dish a
score from one to five.

The team with the
highest combined total.

Will win the challenge.

- Melissa, the
love of cooking started where?

- It started back in undergrad.

I had no idea how
to cook at all.

I was on a cheerleading
team, and I just.

Wanted to create that
nostalgia for everyone.

That was away from home.

I wanted to nourish them.

I'm a lover.

Like I like to take
care of people...

- A nourisher and a lover.
- And bring that aspect.

- Yes, sir.
- Good.

Let's see if we got
some love in this dish.

Describe the dish.

What is it?

- So that is an homage
to my grandmother.

It is lamb with sweet
potatoes and swiss chard.

- I mean, sufficiently, it
looks... it looks charming.

- It's rustic.
- Thank you.

- I got concerned when I saw.

The lamb cutlets in the pan.

So were they undercooked,
and you flash fried them?

♪ ♪

- Oh, [bleep].

Chef sees everything.

- It's about the cook
and the flavor, right?

- Yes, sir.

- I'm like, please be the
temperature that you like.

♪ ♪

- That lamb's delicious.

Really good indeed.

- Thank god it worked out.

- The whole dish works.
- Thank you.

- I'm going to give you
four cheers for that one.

Very good. Strong start.

- Thank you, chef.

- Really good. Really good.

- Thank you.

It is real, the american
dream is starting.

This is how it begins.

Eee! [Laughs]

- Jason.

- Yes, chef.

- Experience in the industry?

- Started in nevis
with the four seasons.

Pleasure to cook for
Kelly ripa and her husband.

At one of their villas.

L20 and linea were the only
three michelin star kitchens.

Followed by Curtis Duffy.

A great influence, lila kukowski.

From the four seasons.

I just left the mandarin
oriental after opening.

The $300 million hard rock
right outside Chicago.

Was the executive chef
for their steakhouse brand.

And their high rollers club.

From there, I went to work with
[indistinct] for three years.

When we got three michelin
stars.

- [indistinct].
- Yes, chef.

- Right.

- Right next to me for three
years where she is now.

- Wow.

[indistinct] is my
head chef in Paris.

- Yes, chef.

- Did he tell you that?

- No.

He's hard to communicate with.

- He's [bleep] french.

- Yes, chef, he is.
- [laughter]

- Great mentors there.

That is a star spangled
resume, young man.

What's the dish?

- So this is a citrus
and chili roasted.

Two-pound Maine lobster.

The charred lemon is going
to add a nice acid to it.

- So the lobster's
cooked beautifully.

- Thank you, chef.

- Let's got that absolute clear.

It's a seasoning component
you haven't got right,

Because it's very, very sweet.

- There's a touch of honey
to balance the chili crisp.

- Lobsters, you know,
are generally sweet.

- Ok.

- It's almost an injustice.

- There was not an issue to me.

The lobster is cooked right.

The flavor profile is on
point and visually stunning.

- I want to give this a four,
but the seasoning is way off,

Especially with
two-pound lobster.

So it's a three.

- Yes, chef.
- Thank you.

- Thank you.

- Melissa, well done.

- Thank you, chef.

- I mean, that dish is
a four or five easy.

- Ryan and raneisha, let's go.

- When chef ramsay calls
my name, like I have to...

I have to pinch myself now.

Like, I'm here, like...
It's amazing.

It's surreal.

- Raneisha, who inspires you?

- My six children.

- Six?
- Yes.

[applause]

- Wow.

- And plus, I'm living
with my sister's kids.

She passed away
from covid in 2020.

- I'm so sorry.

- So she left three children.

So it's basically like nine
people depending on me.

- So you're mom to all
nine kids?

- I did.

- Wow.

Who got you into cooking?

- My grandmother got me started.

If you ask around
our town, they're.

Going to tell you
like, ms. Neets... that.

Was my grandmother's name.

Ms. Neets' children
or grandchildren,

Like, they can cook, so
it's just... it's is my dna.

- Well, "hell's kitchen" is
about passion, drive, dream.

The dish, what is that?

- This is my take
on shrimp and grits.

It is a dill cream sauce
topped with teso pork.

- And how long do you
cook the grits for?

- About 10 minutes.

- Mm-hmm.

I think the grits
need more cooking.

It's a shame
because the flavor's there.

There's no two ways about that.

You just need to
improve your finesse.

- Yes, sir.
- Understood?

- Yes, sir.
- Three out of five.

- Thank you.
- Thank you.

Right, Ryan, give us an
insight to the journey.

- I'm from cork city, ireland.

- Cork city?
- Yeah.

- Wow.

And is cooking in the family?

- Yeah, my father's a chef,
and his grandfather's a chef.

- And what does dad feel
about you being here?

- He is absolutely...

His whole life is
complete, you know,

Because me and him, ever since
I been five years of age,

We've been watching
you on the tv.

- Since five? [Bleep].
- Are we that old?

- Yeah.
- I love his accent.

Truly, it's like
the funniest thing.

It is so good.

- My dad said to me, he said,
if you're going to do this,

You've got to do
it right, to really.

Live the american dream,
like you say, you know?

So I've waited my whole life
to stand here in front of you.

And present you with this dish.

- Right. Describe the dish.

What is that?

- So it's meat and two veg.

I'm irish, so it's
veal tenderloin.

Pan roasted with a veal
and rosemary au jus.

♪ ♪

- Yeah, the only thing...

- Oh.

- Yeah, there's
one thing missing.

- What the [bleep]?
- I knew blew it.

I blew it. I blew it.

- Um...

[upbeat music]

- My dad said to me, he said,

If you're going to do this,
you've got to do it right,

To really live the american
dream, like you say.

I've waited my whole life to
stand here in front of you.

And present you with this dish.

Narrator: It's the second
round of the signature dish.

Challenge,
and irish immigrant ryan's.

Veal tenderloin has chef ramsay.

Looking for something more.

- Yeah, there's
one thing missing.

I just wish your dad
was here to taste this.

It's delicious.

- Thank you.

[bleep] I told you he'd
loved my dish, dad, didn't I?

I told you he'd love
that signature dish.

- And here we are.
- Yeah, undoubtedly.

Five. Congratulations.

Great job. Really good.

- Thank you very much.

- Wow.

- That put me on the map
in front of everybody else.

First boy on the board.

I'm here to [bleep] stay, huh?

- Up next, dehmere
and Carmen, let's go.

[applause]

Young lady, your
passion came from where?

- My biggest influence is
definitely my grandmother.

I'm Peruvian-american.

My parents loved to
take us traveling a lot,

Not only back to Peru
but around the world.

So I was exposed to a lot
of cultures and cuisines.

At a young age.

- What's the dish?

- So I made for you
a Peruvian arroz con pato,

Which is a cilantro green rice.

With a pan seared duck.

- The duck's cooked beautifully.

Flavor is good.

The rice is delicious.

You have done your
Peruvian heritage proud.

It's a very strong four.

- Good job.
- Thank you, chef. Thank you.

- Dehmere, what's the dream?

- The dream is a
sense of security.

Father's getting older.

His health isn't
what it used to be.

So I have to make
something happen.

Coming from where I come
from, north Philadelphia,

You don't get a
lot of opportunity.

So being able to
navigate that situation.

- And to get to where I am now...
- you're here now.

- I'm proud. Yeah.

- "Hell's kitchen:
American dream,".

Let's see what you made.
What is this?

- It's a grilled
lobster with coconut.

Curry cream linguine.

- Linguine? Is it fresh?

- No.
- No.

- No. It was in a box.

- Stop.

- Dehmere, come on, bud.

You're better than
that, brother.

You got to be better than that.

If you used boxed pasta,
you've just disrespected.

Chef ramsay right to his face.

- I wish it had something.
- Yeah, yeah.

- No, I'm not [bleep] around
because the lobsters just.

Tastes bland.

- Heard that.

- And then you come to that.

Please.

Yeah.

How bland is that?

- [bleep].
- You're missing salt.

- He's not only missing salt;

He's [bleep] allergic to salt.

What would you give
that out of five?

- Honestly,
I'd give it a two, chef.

- Well, I think you're generous.

- For me, it's a one.
- Ooh. Thank you.

- Yeah.

- I'm sorry.

- Definitely disappointed.

If I could go back, 100% I
would make the fresh pasta.

- Sammi and Devon, let's go.

[applause]

Sammi, where have you
worked behind the line?

- I moved out to la and started.

Working at the nomad hotel.

- Downtown?
- Yeah.

- I've been there.

- I know, I met you
there, actually.

- What? Hold on?

We met at the hotel?

- Yeah.

- Oh, my gosh.

- You were doing
"masterchef junior."

- Oh.

- Yes.

I was on the line
plating a steak,

And you said, "I wish the kids
were plating like that today,".

And I never forgot it.

- I honestly don't
remember, but...

[laughter]

- I figured.
- I believe you.

- I mean, I really was hoping.
- Right.

What's the dish?

- It's an linguine and clams.

- Oh, no, not boxed.

- Oh, no.

I made fresh.

- Wow.

Wow.

That, young lady, I don't
remember meeting you,

But I will remember this dish.

Congratulations,
Sammi, it's a five.

[cheers and applause]

- I feel so good.

I just can't even believe it.

I just can't believe
that this is happening.

I just feel like a rock star.

Narrator: Devon, an executive
chef from louisville,

Kentucky,
is looking to keep the men.

Close with his smoked
pork tenderloin.

- Pork's cooked beautifully,

But it's so sweet.

- Yes, chef.

- It's very sweet.
- Yes, chef.

- Three out five. Thank you.

Narrator: Heading into
round number five,

Chef ramsay calls forward
johnathan, a sous chef.

From huntington
beach, california,

To go head to head with
Claudia, a private chef.

From Zurich, switzerland.

- How many languages
do you speak?

- Like four.

- Four and a half.
- Four and a half?

- Yes.

- What was the
first big influence?

- My mom and my grandma.

That's why I brought
you this dish.

It's called spaetzle
litsch, but I.

Made with spaetzle
because I wanted to make.

Something from scratch. So...

- It's overcooked.

- Ay-yi-yi.

- You're clearly
fluent in four languages.

How do you say, I [bleep] the
protein in four languages?

- I don't know.

Claudia might be a problem.

Too much giggling and laughing.

- I'm going to give you a two.

Johnathan, what's the dream?

- The dream is to have a
family owned restaurant.

I was in the kitchen
at least at five.

My daughter's five now; I just
bought her her own knifes.

- Wow.

- Yeah.

I am not here for myself.

I'm here for my daughter.

It's hard because I haven't
been away from her really.

This much.

And being a single dad, without
her, I wouldn't be who I am.

- The dish, what is that?

- I did handmade gnocchi;
It's got.

A creamy clam sauce, some bacon,

Carrots, celery and chive oil.

- It's a really good dish...
- Thank you, chef.

- Young man.
- Thank you.

- And it tastes like you've been.

Cooking since the age
of five because you're.

- Going to get a five. Well done.
- Thank you.

- Congratulations.

- Oh, my god, I got a five.

That is insane.

Narrator: Next up is
atoye, a chef from bowie,

Maryland, and her
habanero infused cod.

♪ ♪

- Wow.

- Hopefully, I didn't put
too much heat on there for you.

- Sorry.

- The elements are
there, but the finesse.

Is not so... but I'm
going to give it two.

- Heard.

- Right, tad, uh, you good?

- Yeah.

- You sure?

- Yes, chef.

- Give me an insight to the
beginning of this journey.

How'd it start?

- I fell into a
pizzeria, and then that.

Was the first time I'd actually
started to work in a kitchen.

- What does that say about you?

- I've always been really
competitive in my life.

- I played sports growing up.
- Play sports still?

- What sports you play?
- Yes, chef.

I'm actually a professional
Quidditch player.

- Oh, god.

- A professional british what?

- Quidditch player.

Like from "harry potter."

- Let me get this right.

You run around with a
broom between your legs.

Holding a ball?

- Yep, you do.

- So sorry.

Does anyone else play Quidditch?

[together] no, chef. No.

- Ride on your broom
there, big boy.

Go ahead.

[laughs]

- Wow.

[laughter]

Ok, the dish,
what are you cooking?

What is this?

- So this is homemade
biscuits with the sausage.

Gravy and a strawberry
lemon jam underneath.

- Homemade biscuits?

- Yes, chef.

- This is getting
weirder and weirder.

- Oh, my god. What is happening?

- Oh, my god.

♪ ♪

- I'm actually a professional
Quidditch player.

- Oh, god.

- A professional british what?

- Quidditch player.

Like from "harry potter."

Narrator: With the
women a few points.

Ahead in the american dream
signature dish challenge...

- What is this?

- So this is homemade
biscuits with the sausage.

Gravy and a strawberry
lemon jam underneath.

- This is getting
weirder and weirder.

Narrator: Tad,
a sous chef from Chicago,

Doesn't have chef ramsay
feeling the magic.

- Does that look appetizing?

[together] no, chef.

- Oh, my god.

It looks like vomit.

- Oh.

- For your signature dish
your first time meeting

Gordon ramsay,
and you put up biscuits.

With strawberries and pork?

Like come on.

- If I had a broom in
front of me, I'd pick it.

Up and [bleep] sweep it away.

That is a one,
and I'm being generous.

- Yeah.
- Back in line.

- Thank you, chef.
- Oh, boy.

[applause]

Jermaine and Leigh,
let's go, please.

[applause]

Right.

Leigh, give us an insight to
the beginning of the journey.

- About two years ago,
I got married.

- Congrats.
- My husband's in the army.

He's a black hawk pilot,
so our lives kind of.

Revolve around his work.

And I took that opportunity
to really follow my passion.

- As well and go into cooking.
- Good for you.

So you've only been cooking
professionally for two years?

- About a year, chef.
- About a year?

- Yes.
- Wow.

Now What'd you make?
What's the dish?

- I made an Asian
inspired salmon.

It has coconut rice.

- Where's the skin?

It's not upside down, is it?

- No.

I took the skin off, chef.
It was...

- You took it...
- I did.

Unfortunately, I wanted to
serve you crispy skin salmon,

But I am still getting
used to the flat top.

It's a lot hotter than
I expected it to be so...

- No.
- Salmon is a tad overcooked.

The flavor's there,
the heat's there.

Rice cooked beautifully.

I'll give it a three.

- Yes, chef.

- Thank you.

Narrator: Jermaine,
a private chef from new York,

Is serving chef ramsay his take.

On lobster mac and cheese.

- It is absolutely delicious.

The flavor's unique.

The lobster's
cooked beautifully.

The makings of a five.

Because of the presentation,
I'm going to give.

You a very strong four.

Good job.

- Thank you, chef.

- Next up, brad and
Sandra, let's go.

Please.

Narrator: Sandra, a music tour
chef from elmwood, new jersey,

Is trying to dazzle chef
ramsay with her list.

Of high end clients.

- Foo fighters, zac brown band,

- Dave Matthews, wwe, Luke Bryan.
- Wow.

Some a-listers there.

Narrator: And hopes her vegan
scallops made from king oyster.

Mushrooms will do the same.

- Are you vegan?
- I am not.

- No. Nor am I.

- Yeah, good.

Great.

- Just in case.

This dish had the makings
of something very clever.

And beautifully executed.

But those mushrooms are
undercooked in the center.

I'm going to give it a two.

What a shame.

Narrator: Now brad,
a line cook from Miami,

Hopes his veal
cutlet with spaetzle.

Can give the men the lead.

- Yeah, it's very good.

- Thank you, chef.

- It's a very, very strong four.

Well done. Good job.

- Thank you, chef.

[speaking spanish]

Four out of five,

Nobody's perfect, you know?

- All right, men, you just
edged into the lead 26, 25.

Brad, good job.

Mattias and donya, let's go.

Final tasting. [Applause]

- I'm the last one up, and
I'm going crazy in my head.

Right now because I
know chef ramsay's.

Looking deep in my soul.

I cannot stress enough
how important it is to get.

This score right right now.

- Where are you from first?
- Uniondale, new York.

Long island to be exact.

I was actually born
addicted to drugs.

- Damn.

- I was adopted by my aunt and...

- Wow.

- I made it all
the way from there.

And now I'm here to show
everybody urban fusion food.

It can be all around
the world, chef.

- You sound like you bounce back.

Every time from adversity.

- Yes, chef.

But I'm here to show everybody
you can make it from anywhere.

- Absolutely.

- Let's go.

- What's the dish?

- I like to take hood
food and make it gourmet,

So you know how you have
like a fish and grits?

But what I did
was I elevated it.

I used catfish.

- Where did the idea come from?

- I've been pescatarian
for the last two years.

- Listen, the
catfish is delicious.

- Thank you.

- It's good.

The grits need a
little bit more help.

It's a very strong four.
Congratulations.

- Thank you, chef.
- Good job.

- Thank you, chef.

A four is amazing.

That's close to a 90
on a [bleep] math test,

- And I hate math.
- Mattias.

- Yes, sir.

- How are you feeling?

- I'm nervous, chef.

- Mattias, you can breathe, man.

Take a pause and big,
deep [bleep] breath.

- Thank you, chef.

[laughs]

I hate going last.

It's so much pressure
because my dish is.

Either going to win or lose.

- What's the dish?

- So I cooked for you today
a filet mignon with a.

Purple potato chorizo
and poblano hash.

- What's the cook under here?

- I'm hoping
it's a medium rare, sir.

- Young man, it's
definitely a medium rare.

Beautifully done,
absolute perfection.

Beef is seared,
pink in the middle.

The one issue I've got
with this plate.

What's the burned bits in here?

What is that?

All that burned, what is that?

- It might be a little
bit of a chorizo, chef.

- I can't look.

- Need a three to tie
and four to win.

♪ ♪

- Need a three to tie
and a four to win.

Narrator: The women
are up by three,

And only mattias' signature
dish remains to be scored.

- You cook a fillet
like that, it deserves a four.

But give me a burnt
garnish, and it's a three.

- Thank you.
- Back in line.

- Thank you, chef.
- Thank you, chef.

- It's a tie.
- It's all good.

- We're at a tie.

What's going to decide it now is.

The best dish from each team.

Ryan from the blue team and
Sammi from the red team,

Bring me both your
dishes please.

Quickly.

I need a reminder.

Back in line please.

Thank you.

Two great dishes.

I've got this beautiful
fresh handmade.

Linguine with this
incredible veal tenderloin.

This is really hard.

Congratulations goes to...

♪ ♪

Sammi. Well done.

[cheers and applause]

- That's what I'm talking about.

- Good job, Sammi!

- Ladies, you're about to
experience the poshest,

The most extravagant, luxurious
day in a breathtaking

Beverly hills mansion.

[cheers and applause]

And there's more.

Because you're all
going to be treated to.

A delicious, beautiful feast.

- Yes!

- Now let your hair down, enjoy
some cocktails by the pool,

And just relax.

All: Yes, chef.

- In fact, it sounds that good...

- You should come.

- I may join you for a drink.

- Yes.
- [cheers and applause]

- Damn!

That [bleep] real.

Ok. All right.

- Well done, all of you.
- Good job.

- Thank you, chef.
- Thank you, chef.

- Unfortunately, for you
men, today's delivery day.

In "hell's kitchen."

All: Oh.

- Arriving shortly
there are thousands...

And I mean thousands of pounds
of supplies arriving.

Unload those
deliveries, unpack them,

Organize them, label them.

Both kitchens are a huge mess.

Tad, time for you to
use your broomstick...

[laughter]

...And start tidying up
and sweeping up in there.

Ladies, well done.

All: Thank you, chef.

- Thank you.

- Beverly hills, baby.
- For that last-minute winner.

Yeah. Come on.

[quirky music]

♪ ♪

- Oh, my god, I'm so excited.

- We need this.

- Oh, this going
to be real nice.

- Oh, look at these poor boys.

[together] aww.

- Have fun, boys.

- You guys have fun.

- Make it nice for us, ok?

Make it nice for us.

- Red team, I hope you
enjoy being wined and dined,

Because it's the last
[bleep] time.

That's ever going to happen.
That's a fact.

- Work and clean.
- Work and clean.

- Which car do we go in?
- It don't matter.

- Let's get it.

[upbeat music]

- Oh, my gosh.

This is crazy.

- This is nice.
- Yes.

- I've never been in a mansion,
and I've never been to Beverly.

Hills, so hell yeah.

I am stoked.

Like, it's a culture shock.
It's amazing.

- Oh, my god. New York is going
Beverly hills right now.

- Look at the view.

- Yes. We did it.
- Yeah.

[all screaming]

- Beverly hills we here.
- Yes.

- There you go.

- The girls are so amazing.

- Next time, we can't lose
by like that close margin.

- They're all just a
bunch of boss female girls.

Who know exactly what they
want to do with their lives.

- We gonna come out of the box
but not out of a box.

[laughter]

- Positive female energy.

It was just a good
vibe with everyone.

Everyone was getting along.

- To the first of
many, many more wins.

- Yeah.

- The first of many.
- Many more wins.

- Cheers.
- Yes, ladies.

- These are moments that
are just priceless to me.

And it's something
that I'm never going.

To forget in my entire life.

- Oh, my gosh.

- [clears throat]

[all screaming]

- Excuse me.

- Lo and behold,
here comes chef.

He is so handsome.

- Look at that view.

- But it's like,
look at this view.

- No.

- It's this view.
- No, no, don't...

- Walk back this way.
- Walk out again.

- And all jokes aside,
seriously, well done.

- Yeah?
- Yes, chef.

- The energy today, what
you brought, more of that.

Yes?

- Yes, chef.

- Any questions?

- What are you
really looking for?

- Someone that is
prepared to learn.

Someone that is focused.

Someone that has got
that... that spirit,

That drive, that energy.

Because when you
rise to the top,

You appreciate it
so much better.

- He allows you to ask
him questions and actually.

Have a conversation with you.

- If you could go
back and give yourself.

One piece of advice
when you first started,

What would it be?

- I'd travel more.

- Absolutely.

- Coming out of
your comfort zone.

And going into other
cultures, your impressions.

On what you've learned becomes
so much more significant.

- Just to dine with
chef ramsay is the most.

Amazing part of the prize.

- To the red team.

Here we go. Red team.

[cheers and applause]

All: Cheers.

- Did you guys ever think you'd
be here in hell's kitchen?

- Never.

- Not in my wildest dreams.

- There's a lot of people that
come here to hell's kitchen.

With an ego, and they
think they're the [bleep],

And they're usually the first
ones to go home because they.

Make dumb mistakes, you know?

I mean, you've get to push
yourself to a point, but...

- Well, we're
working and talking.

We're working and talking
is what we're doing.

- Clean and talk,
clean and talk,

Talk and clean, talk and clean.

Señor Jason, chill out.

- It's crazy because like
I've watched every single show.

He's ever been on.

Like, my dad's a fanatic.

And the fact that I'm here now
is, like...

- I'm talking to
chef Jason having.

A conversation about [bleep].

And I got [bleep] this fellow
in the back of my ear being,

Go talk and work, talk and work.

Like, take your [bleep]
head out of your hole.

- It's just it's been
a long time since I've.

- Had to share a room.
- Come on, guys work and talk.

Y'all, work and talk.

- We are.

- We're here to compete.

And a lot of the guys
weren't taking it serious.

- Who cares?

We're on the same team.

- It's the competition.

- I know it's a
competition, but like...

- I mean, like that's...

- It's like the first day.

- I take my career very serious.

I'm not here to be
people's friends.

- What's that you
said about ego, chef?

- Hey, hey, hey.

- Talking.
- Right.

[tense music]

[plate shatters]

- How was it?
- Did you have fun?

- It was good.
- Had a great time.

Lovely.

Narrator: With a long
first day winding down...

- Notebooks.

- Guys, notebooks.
- Yay.

- Whoo.

- Whoo.
- Yes.

Narrator: The chefs
are back in the dorms.

Studying their menu books.

- My brain is like, re-ra-ra.

Narrator: Or at least trying to.

- So in college, I wanted to
play a contact sport again,

And I saw a sign that said
Quidditch, full contact sport.

And I was like,
I don't know what is.

- Is that full contact?
- You tackle each other?

- Full contact tackle.

I've been playing
Quidditch for 10 years now,

And I have been roasted about it.

In every different
way, shape, and form.

- You love "harry potter"...
- No.

- And you're just like,
I have to get into this?

- No.

I don't like
"harry potter" at all.

- I had never read the books.
- Tad is... he's...

He's a character.

- Oh, perfect.
- Ok.

- Show us.
- Show us right now.

- Show you what?
- What do you want to see?

- Shows us some moves.

- We have got to see.
- Show us.

Show us. Show us.

- Should we get everyone else?
- No.

- No?
- Do it.

- Yes.
- That is it.

- What move?

- Are you going
to get everybody?

- Get them.

- I thought we were going
to like do some Quidditch.

I was ready for it.
I was ready for it.

Let's go.

- You literally just,
like, run like normal.

[quirky music]

♪ ♪

[laughter]

- That's normal?

- I love it.

- And there's a hole, right?
- Yeah, there's a hoop.

And you're like... you
can, like, dunk on people.

You can, like, alley-oop.

♪ ♪

- Close your eyes, dude.

- I'm in awe.

I didn't think that was
a professional sport.

- Now you guys know.

- Oh, man.
- Thank you.

[tense music]

- I hope we all
continue to do well.

I don't want to
see anyone go home.

- I feel like we're
already... at least us,

We bonded a good amount.

- I'm so bonded with everyone.

- But mister work don't
talk, talk don't work.

I'm like, oh, yeah, yeah.

I'm going to work don't talk
your [bleep] face, bitch.

You said that like
15 times today.

I have a lot of energy...
[speaking spanish]

Señor Jason, he really
wants to let us know that,

Oh, yeah, we get it.
You're a chef.

- He also earlier was just
like, yeah, I'm and [bleep]..

And I'm like, it's one
thing if you don't know.

Your a [bleep] [bleep],
but if you say your a [bleep],

I'm like, you're way more
[bleep]

Than we think you are.

- You come off like you
deserve to be on the other side.

And we're just a
bunch of line cooks.

Or are you just like,
I'm here to win.

And [bleep] everybody else.
And...

- I didn't know
anybody was mad at me.

Because we all had
such a great time.

I disagree with Melissa.

Nobody's trying to really
take charge, per se.

And I'm going to show
them that I can do that.

But others might see my
confidence as arrogance.

- But in the moment,
like just be.

♪ ♪

Narrator:
As some tension is starting.

To build within the blue
team, a new day arrives.

- You don't want it to be you.

- We all here for a reason.
- We know we got to go.

We're a team.
One, two, three, blue.

- Team. All: Blue.

- Let's go, baby.

Narrator: Which means new
challenges from chef ramsay.

- Let's go.

Line up.

Rise and shine.

Good morning, chefs.

All: Good morning, chef.

- Now, chefs, listen carefully.

Here in "hell's kitchen" we
pride ourselves on using.

The freshest of ingredients.

And I mean freshest
of ingredients.

That's why today, you'll
have to retrieve them.

♪ ♪

All: Oh.

- Eww.

♪ ♪

Narrator: Next time
on "hell's kitchen"...

- Marino.

Narrator: With a highly sought
after prize on the line...

- I am getting my plate up to
chef ramsay no matter what.

Mine should definitely go up.

Narrator: Will one
chef go too far to win?

- I think mine is going up.

- No.
- Hold on a second.

- That's not what we said.

Narrator: And during
dinner service...

- Thank you.

- I know it's first night
nerves, but come on.

- I did it wrong.
- What happened, buddy?

I thought you were the
big dog, like woof woof.

Where are you at?

Narrator: Things get so heated...

- What the [bleep] is happening?

- Sos.

Narrator: One vip...

- I need the chef's table.

- This is absolutely
[bleep] insane.

Narrator: Is ready
to ring the bell.

- [bleep] off.

Narrator: The gloves come off.

- I know, we're all [bleep]
- adults and we have to own it.

- Somebody has to address
the elephant in the room.

- You're saying that I
don't have integrity?

Narrator: On the next...

- Oh, my god.

Narrator: "hell's kitchen".

- Don't look so shocked.