Original subtitles

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,

25 is not just our number 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.

250K is a lot, 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.

15?

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

15, yes?

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 kill 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 guns.

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, shoot,

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. 4 out of 5.

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...

21-year-old 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...

6-7? No, you guys?

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 torture, 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 killing 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-ass 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 ass!

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 cocky. 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.