Original subtitles

Previously on "Hell's Kitchen 25,"

the milestone season kicked off...

Definitely feel like a rock star.

This is insane.

With a heavy dose of inspiration from past

"Hell's Kitchen" champions.

My advice to you guys is believe in yourself.

These past winners, they've really

just built a hell of a career.

And in honor of season 25,

Chef Ramsay had another announcement.

25 is not just our number of seasons.

It's also our age limit.

When it came time to impress

at the signature dish challenge,

executive chef Mya proved that a small town farm girl...

The baby goat was inside for a while.

Sounds weird to me.

Could deliver an elevated dish.

You may come from a small town in Ohio,

but, girl, this is world-class cooking.

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

While well-traveled chef de partie Valentin...

The gnocchi is bland.

And line cook Sandra were a disappointment.

- Kind of mushy. - It's mushy.

Sandra, it's a two.

In a close match between the teams,

pop-up chef Aiden's outside-the-box thinking...

That's a bold move.

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

Winner.

Brought home the win for the Blue Team.

- It's a five. - Thank you, Chef.

Later that evening,

Chef Ramsay called the chefs down

for a surprise announcement.

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

Valentin

and Sandra,

step forward.

Dude, what the?

And now the continuation

of "Hell's Kitchen."

For the first time in "Hell's Kitchen" history,

Valentin and Sandra...

I'm personally

going to give you

your menu books early.

I'm feeling instant relief.

I, like, thought I was going home tonight.

This is the type of prank that I just don't like.

In fact, I'm gonna give all of you your menu books early.

I'm shocked.

Nobody usually gets them this early,

but it's important for us to get a head start

because it's about to get real.

We're about to get in this for real.

No more playing around.

- These books are your Bibles. Study them hard.

Put them under your pillow.

I want to set you all up for success.

Understood?

Yes, Chef.

- Get out of here. - Yes, Chef.

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

- Like, holy cow. This is big.

This is thick.

Bringing me back to high school.

I think we should go one person says something,

one person says something as opposed to firing them all out.

Yeah.

I think we got this little method

down to get all the recipes.

Starting with you.

Isn't there, like, candy-striped beets?

I thought it was golden beet.

It's a lot of knowledge to get in one night,

but we're sure gonna try.

- Soy chili vinaigrette. - That's it.

- 2.5-ounce sliced beef. - On the money.

Let's do it again one more time.

The guys are actually taking the studying

a little more seriously than the girls.

I want to take my shoes off so bad.

I'm tired.

I want a shower so bad.

Can you guys just close the door?

They mad loud over there.

They are kind of going through it

like it's a little Bible study together

and they're a little group.

We got halibut, butter.

Butter, clam broth, guanciale.

My brain is fried.

Shallots, garlic, white wine.

I just want my TikTok.

Welcome in.

You guys can come in closer.

We don't bite. I promise, I promise.

Chef Ramsay has instructed

sous chefs James and Michelle to have the chefs up early

for intense menu training.

Pay attention to what we talk about right now.

Let's start with our truffle carbonara.

Make sure you have a good amount of water in there.

Add your base.

Lamb in the oven six minutes.

Thin layer of Dijon.

This risotto is par cooked,

so it's still gonna have a bite to it, all right?

It was like a info dump.

It was a lot of information to retain all at once.

And you're expected to be able to execute.

Wellingtons 425, 16 minutes.

Scallops, they're cut in half.

Season the cut side up.

It's just back and forth,

back and forth, back and forth.

It's just like so much at once.

It's insane.

- That's the whole menu, guys. - That's it, then the desserts.

Red Team, Blue Team,

line up in front of the hot plate.

Let's go. Yes, Chef.

- Quick. - Oh, jeez.

Chef Gordon Ramsay just walks through the kitchen,

and we're like, where did he come from?

And we're like, uh-oh.

We see him, it must be time to get busy.

How's the menu training going?

Great, Chef.

Love that.

We better not start cooking right now.

'Cause I don't know anything.

Right, all of you listen up.

Today...

It's time for another one of our signature

"Hell's Kitchen" traditions.

Oh, God.

Whoa.

- What the heck? - Oh, my God!

- What the? - OK.

Where that come from?

That's one of our traditions,

surprising the crap out of all of you.

- Uh-huh. - Right?

Actually, the tradition I was really referring to

is the all unique, important

Punishment Pass.

- Whew. Whew. - Mm.

Special 25th season editions.

This pass is a game-changer.

Oh, my God.

Oh. Oh, my God.

They... they look absolutely just phenomenal.

Blue Team, head back to the dorms.

I need to have a little meeting with the Red Team.

Off you go.

Thank you, Chef.

Bye, guys.

See you on the other side.

Red Team, listen up.

For this individual challenge,

there'll be three rapid rounds of cooking.

Wow.

You'll be cooking the Hell's Kitchen appetizers.

- Holy. - This about to get real.

On your mark, get set, go.

Let's go, let's go, let's go, let's go.

For today's Punishment Pass challenge,

the chefs will be making Chef Ramsay's signature appetizers.

In round one, the first six chefs

to get his approval on their scallops

will advance to the next round.

- Oh. No!

Girlfriend, you hit me with my scallop.

I'm sorry.

- I only have four now. - Take one of these.

Take one of these.

All right, listen, it's important to be fast,

but it's even more important to be perfect, yes?

Let's go.

We just learned how to do this.

So if I it up, like, I'm stupid.

Six advance to the second round.

Who's gonna be first? Come on.

- Walking. - Here we go.

Mya first.

That is beautiful.

Congratulations. - Thank you, Chef.

- Other side of the hot plate. Well done.

- Thank you, Chef. Hell, yeah.

Georgiana, let's go.

No sultanas?

Raisins anywhere? - Yes, there was.

- There was? Where? - One in there.

- I need more than one. Take it back.

Let's go. Come on. One sultana?

I'm freaking out.

Hell's Kitchen is way more generous than that.

We are in Hell's Kitchen, so attention to detail

is very important. You got to be perfect.

Walking scallops.

- Salad beautifully done. Scallops roasted beautifully.

Congratulations. Well done.

- Badass. Yes.

Oh, my gosh.

When I say sultanas, raisins, I need more than one.

We're generous. - Raisin.

Yes, Chef. - Yes?

Beautifully done. Let's go.

- Thank you, Chef. - Well done.

Three chefs have secured

their spots in round two.

And only three more can join them in the battle

for the Punishment Pass.

Look, all this gap in here.

Come on, I want that replated. Let's go.

I'm nervous 'cause I see him sending people back.

- We are too scorched. Try again.

Let's go.

Don't burn the scallops.

I want quality first.

Did I remember everything on this dish?

Like, did I get the plating right?

- Sandra, well done. - Thank you, Chef.

You are in the next round.

Joy, beautifully seasoned.

Nicely done. Congratulations.

Well done. - Thank you, Chef.

- Go. Ladies, one spot remaining.

Let's go.

Jeyda, show me what you've got.

That is beautifully done.

Beautifully done. Congratulations, Jeyda.

Final one in.

Well done.

I am super happy, super proud.

Everything about food is a big deal for me.

So Chef Ramsay saying that my food was cooked perfectly

was great to hear.

Haley, Kylie, and Reni, onto the chef's table now.

After cooking beautiful scallops

to perfection yesterday in my signature dish,

like, what the happened?

- I'm so pissed. - I know.

So stupid.

I can tell we're tired as right now.

Don't use that word in here.

- Nervous is banned. Tired is banned.

Bananas is banned.

We're... we're chilling.

- Wait, why... why do you say bananas?

Why did he say bananas?

You six, are you ready for round two?

Yes, Chef.

On your mark, get set, carbonara.

Let's go. Let's go.

In round two, the first three chefs

to execute a perfect carbonara will advance

to the third and final round.

Back left.

In this round, we cut the field in half.

Who do you think's gonna win?

Mya.

- I'm loving the energy. Keep it down.

Keep the pan down. Get it really nice and hot.

I think it could be Joy maybe.

Might be.

I have a strong background in French technique

and lots of Mediterranean flavors,

but I hate carbonara.

I hate carbonara so much.

Ah.

I'm freaking out because it's starting to curdle,

and I know that it's just.

Chef, is it OK if I start over?

Is no one listening?

Joy, can I steal your mouth real quick?

I'm allergic to eggs, so I can't even taste it.

I think it's good.

It's a little salty, but it's good.

- Little salty? OK.

I know this is something I can rectify.

And I go and put pasta water in it.

I'm just trying to get this dish out to Chef Ramsay.

Nadia, come on, let's go.

Well done.

Truffles on there. Peas are in there.

Pancetta's in there.

But how does it taste?

Oh.

Bro, like, I'm about to fall over.

- Nadia, that's delicious. Congratulations.

Well done.

- Thank God. Oh, my gosh.

- Oh, wow. - Wow.

I did not expect that.

I've been overlooked so many times in my life

because I'm more on the quieter end.

But I'm a little bit confident about the appetizers now.

Georgiana, pancetta is rendered.

How's it cooked?

Delicious. Congratulations.

- Thank you, Chef. - You are in.

I have a very high chance of winning this.

I hate punishments. I hate losing.

And getting that Punishment Pass,

it's like if we lose again,

I can dip out.

- Right. Pancetta.

Is it rendered?

White bits of fat there. - Yes, Chef.

- Not rendered enough. Let's go.

You know that, right? - Damn it.

I'm definitely disappointed in myself,

but I'm on "Hell's Kitchen."

So I'm never gonna give up.

Sandra, did you taste this?

I actually cannot eat carbonara.

I'm allergic to eggs. - You can't eat it?

Thank you. - Yes.

Did you taste this?

I actually cannot eat carbonara.

I'm allergic to eggs.

It's so salty.

I didn't add any salt into it.

Are you kidding me?

That is salty as anything. Start again. Let's go.

- Heard, Chef. - Oh, my God.

I completely forgot that pasta water has salt.

I myself on this one.

Bloody hell.

With only one spot remaining in the final round,

Mya brings forward her second attempt at the carbonara.

Pancetta nice and crispy.

Sauce nice and thick.

Mm.

Seasoned beautifully. - Thank you, Chef.

Great job. Well done.

- Yes! - Congrats.

I feel resilient.

I feel like I want to just, like, rip off my coat.

The first chef to bring me a stunning risotto,

perfectly cooked lobster wins that coveted Punishment Pass.

On your mark, get set, let's go.

Let's go. - Let's go.

Lobster risotto is one of his biggest signature dishes.

And it takes this little for you to it up.

And then you're done.

Ooh.

I got this because I love cooking risotto.

That's... that's what I want to cook

every day I'm in the kitchen in my own house.

I made soup, soup.

Oh, my God, I can't sell this.

I put Parmesan cheese, tighten that up.

I'm gonna do whatever it takes to get that Punishment Pass.

Nadia, how long for that lobster?

'Cause the rice is ready. - Uh, one minute, Chef.

Ah.

My risotto is plated, but the lobster tail,

I'm looking at it, raw as hell.

What the hell am I gonna do? - Come on, ladies.

It's so close.

- Come on. You can do this.

Let's go. It's gonna be tight.

I know Georgiana and Nadia are on my tail.

So I have no time to waste,

so I'm just praying that it is not undercooked.

Let's go, Mya.

- Ain't no way. Ain't no way.

Oh, please.

I'm hoping Chef Ramsay sends her back because

I'm about to get that plate out.

Lobster beautifully cooked.

Congratulations. - Thank you, Chef.

- Well done. - Thank you.

- Well done. - Thank you, Chef.

A farm girl from Ohio.

I won, baby.

I'm the champion.

Look after that thing, will you, please, yeah?

I will, with my heart.

I'm gonna be the winner of "Hell's Kitchen."

This is a start. I'm not cocky.

I'm confident.

Red Team, go and get the Blue Team, please.

Let's go. - Thank you.

- Great job. - Good job.

Good job, y'all.

I wonder what they're doing.

Boys, Chef Gordon Ramsay

would like to see you in the kitchen.

Holy.

It's now time for the Blue Team

to fight it out for the Punishment Pass.

Very best of luck to all of you.

On your marks, get set, go. Let's go!

As with the Red Team, the first six chefs

to deliver perfectly cooked scallops

will advance to the second round.

Let's get the pan on, get it piping hot, yes?

I've definitely done my studying.

I've watched all the seasons,

and these dishes are easy, done.

I mean, you're literally just searing scallops

one side, a little kiss on the other side,

a little salad, boom, puree, you're out of here.

Make sure that salad is seasoned.

Let's go. Good. Well done.

Gabe, come over.

We'll have a look.

Scallops nicely cooked. Salad dressed.

Congratulations. Other side of the pass.

Well done.

Yeah, let's go!

It was good to finish first, but I want the dub, man.

I want that chain.

- Right behind you, Chef. Sorry.

With Gabe kicking things off

with a searing success...

- Great cook on the scallops. Well done.

- Thank you, Chef. - Great job. You're in.

Others followed quickly behind.

- Scallops beautifully cooked. Well done. In.

Guys, I've got three through already.

Let's go. Let's go.

Mike, put it down.

Beautifully done. You're in.

Well done. - Go, Big Mike.

- No problem at all. Not too fast, not too slow.

Right in the middle. A little Goldilocks.

Good job, boys.

I'm sweating because more spots start filling up...

- Miles, you're in. Well done.

I need this now.

Chef Miguel is about to get there in front of me,

so I put on the zoomies.

- One spot left. Hey, I'm here.

Mr. Aiden didn't realize

where he's supposed to put his plate 'cause I'm an idiot.

- Right. One, two, three, four, five.

I've got sultanas in there.

That is perfect. Great job.

- Thank you, Chef. - Final one in.

Whew, that was tight.

Big oversight, Aiden, but, uh, thank you.

I really appreciate it.

Next round is the carbonara.

Only three of you are progressing to the final round.

On your mark, get set, go. Let's go.

Carbonara. - Come on, guys.

- Let's go. - Got this.

It's OK, dude.

Make sure that pasta's cooked before you pull it out.

Don't go in there too long.

- I know. That's why I'm... that's why I'm doing this.

I'm Italian, you know what I mean?

Little gabagool.

So, I mean, carbonara, that's right up my alley.

I make carbonara for my parents all the time.

- Little touch of oil in there. Start rendering it down.

There you go. - I got you right here.

I got you right here.

Miles, you got peas?

I need accuracy, OK?

Finesse.

Pasta cooked beautifully, right?

- Yes, Chef. - Bro, Miles, come on.

Let's go, bro. - Let's go, boys.

There's no one else not even close to being finished.

I'm looking at this carbonara. I am so confident.

- Go, Miles. - To your left.

- Yeah, Miles. - Come on, let's go, bro.

Carbonara, Chef.

Right, pancetta nicely rendered.

How long did you cook the pasta for?

90 seconds.

- Mm. Delicious.

Congratulations. Well done.

Miles, you are in.

Yeah, dude, I am this close to getting

the Punishment Pass.

- One spot's gone, guys. Come on, let's go.

Who's next?

- Thank you. Mike, did you taste this?

- Yes, Chef. - Did you season it?

Very little.

I think it was enough salt with the pancetta, Chef.

- Delicious. Congratulations.

You're in. - Thank you, Chef.

Well done.

- Bada bing, bada boom. Little dub.

Right where you want to be.

You want to just ride the middle wave

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

- One spot remaining. Let's go.

Come on, Gabe, you got this. Let's go.

Pasta looks a little bit stiff.

Did you taste it before it came out?

- I did not, Chef. Sorry, Chef.

So you always grab a strand of pasta,

right, because it looks a little bit...

undercooked.

- Undercooked? - Start again.

Sorry, Chef.

I should have tested my pasta.

Rookie mistake.

Lots of pepper, but where's the black truffle?

- I grated it. - You grated it?

Good. Just asking.

Had to just do what I had to find, Chef.

- Right. - It's right there, Chef.

I promise.

- Jonny, good. Congratulations.

Well done. - Thank you, Chef.

- Well done. - Let's go.

- We all did good, guys. - I know.

You have to take the best one down to win.

Literally.

I can't believe you beat me on risotto.

Just like the Red Team...

Dream team.

First to deliver the perfect risotto

gets the Blue Team's Punishment Pass.

On your mark, get set, risotto.

Let's go. - Let's go, boys.

- Whoo! - Come on.

Let's go.

Will it be Mike, Miles, or Jonny G?

The pressure is just huge.

It's like life or death. But I got this.

Jonny G's already working and.

Ooh, let's go, Jonny.

The rice is blooming.

My perfect carbonara just gave me a really

good confidence boost.

Every time you lift that pan in the air, Miles,

you lose 10 seconds.

Yes, Chef.

Hell, yeah..

- Let's go, Jonny! - Yeah, boy!

- Mike, how you feeling, Mike? - Let's go, man.

- Let's go, Gronk. - Chives in.

Let's plate it.

All three are plating at the same time.

It's gonna be tight.

I know the lobster could be a little more,

but I saw the other two on the other side,

and they're racing. They're gonna be just as fast.

I might as well give it a shot.

Let's go.

Well done.

Let's taste the rice.

Risotto delicious,

really delicious.

Lobster...

undercooked.

- Refire. Run. You got it.

Run, run, run.

- Damn. I mean, it was worth a shot.

Risotto,

delicious.

Lobster...

I'm like, oh, my God, oh, my God, oh, my God.

Please be good. Please be good.

Please be good. - Undercooked.

Yes, Chef.

Oh, my goodness.

Oh, I got it.

Risotto,

delicious.

Lobster...

Come on, Chef.

Risotto, delicious.

It's the final round

of the Punishment Pass challenge.

And Jonny G has a chance to win it with his.

Lobster...

Come on, Chef.

Raw.

Oh, I'm just kicking myself.

Sometimes speed kills, and it killed me.

- Come on. - Come on, boys.

- Don't crash. - Push, boys.

Oh, my God, I still might have a chance.

All three of us messed up.

You know, when everyone's thinking outside of the box,

think inside it because no one's in it.

So I'm like, all right, I have a backup lobster

right in the monte beurre. You know what I mean?

Like, how you doing?

- Boys. - Come on, boys.

- Anybody's game! - On your left, Chef.

- The rice was beautiful. - Yes, Chef.

- It was the lobster. - I apologize.

Beautifully cooked.

Congratulations. Well done.

- Let's go, baby! Come on.

Let's go.

Come on.

Getting that Punishment Pass on a scale of 1 to 10 is an 11.

I mean, it's the most unbelievable feeling

I've had here so far.

- Great job. - Thank you, Chef.

- Really well done. Get that on, my man.

- Thank you. - Wear it with pride.

Thank you.

We're totally aura farming right now

with this Punishment Pass. - That was big-time.

- Great job, dude. - That was big-time.

Great job.

- You good? What's up?

I really just miss my girlfriend.

And we have not spoken since the breakup.

It was... it was hard.

We loved each other.

And I pretty much spilled everything to her,

told her how I felt, and since then,

I only really had, like, two days with her

before I had to leave.

And, I mean, every second I could,

I was spending it with her. - Yep.

You know, it's like, I got it.

You got it back, but now you're gone.

Had to leave, bro.

You need to work your hardest.

- I know. - Your absolute hardest.

I can't throw this away, you know?

- No. - I'm already here.

I gotta...

No, people say there's nothing to prove.

100% something to prove.

You want to be the guy that comes home

as "Hell's Kitchen's" season 25 winner.

That's your fuel.

- Bro, can I hug you? - Yeah, man, I got you.

You're good. You got this.

You got this thing.

Thanks, bro.

The moment of truth has arrived for these chefs,

who are all between the ages of 21 and 25...

- Let's go, Blue Team. - Let's go, Blue.

Red Team, Red Team.

Go, go, go, go, go.

Their first dinner service in Hell's Kitchen.

- Don't we score it first? - No.

- Score it after we wash it. - Yeah.

- How's everyone feeling? - Great.

Go, baby.

Right, uh, Marino.

Yes, Chef?

For the 25th time,

please open the doors to Hell's Kitchen.

Let's go. - Subito.

Reservations for this historic opening night

have been booked for several months,

and the dining room is filled with high rollers and VIPs

from around New England. - Nice, huh?

Shh.

Ladies!

- Red Team, let's go! - Let's do it.

In addition to Chef Ramsay's iconic dishes...

For the starter, can I have the lobster risotto?

I'm gonna do the pan-seared scallops.

For the entree, gotta be the beef Wellington.

A new tuna tostada...

Four pieces.

Will be prepared tableside by the Blue Team's

Aiden and Gabe...

Can we get it through?

We'll see.

Where there's a will, there's a way.

And the Red Team's Nadia and Georgiana.

- 25 years of marriage? - Yes.

- Cheers. - Cheers to 25 years.

Ladies, here we go.

Ooh, I'm nervous.

On order, four covers, table 26.

Two risotto, one scallops, one tableside.

- Yes, Chef. - Heard?

Yes, Chef.

OK, so you're doing two scallops, salad.

- Two scallops. OK, heard.

Tonight, I'm on the appetizers

along with Mya.

I'm super nervous.

I want to make sure I'm doing everything right.

Scallop and salmon.

Scallop and risotto.

I'm realizing Jeyda is lost.

- Y'all dropping a salmon? - No, no, no.

This is the beginning of service.

There are no entrees to be fired.

- OK, I got the... salmon salad's ready.

- Guys, apps. Two risotto, one scallop.

One minute to the pass for risotto.

For salmon?

- Is that for scallops? - Uh, salmon.

I don't need salmon salad until it's fired.

Jeyda, come here.

You brought the salmon salad.

We haven't even sent the appetizers.

- OK. - OK?

So calm down, talk to your team, yes?

- Heard. - Hey, Red Team.

- Yes, Chef. - Yes, Chef.

Jeyda just brought me the salad for the salmon.

We haven't even sent the appetizers yet.

- Yes, Chef. - Come on, ladies.

Let's go.

Yes, Chef.

Holy.

Here we go.

Right, six covers for table one, yes?

Two tartare, two risotto, one flatbread, one tableside.

- Yes, Chef. - Heard.

Two tartare, two risotto, one flatbread.

- First two riso, how long? - How long?

- Two minutes. - Two minutes.

- Two minutes? - OK.

Yes, Chef.

I'm firing the flatbread, and I'm noticing,

like, the dough isn't kneading like I want it to.

It's too gooey.

- How long, Blue Team? - I got two risos coming.

It is just formed very wrong,

but I went and fired it anyways.

Flatbread going in.

Walking that lobster up.

Riso is coming, Chef.

Right here, Chef. - Flatbread I need urgently.

- Hey, Miguel? - Yes, Chef.

I need help with flatbread.

- Yes. - I just can't.

Right behind.

Ah, that's.

- Hey, who's cooking this? - That's me.

The dough was too watery, Chef.

- Get rid of that. You can't serve that.

Come on. - No, no, of course not.

Miguel, show him how to make a pizza, please.

- I'm gonna try, Chef. - Come on.

I'm not going down on a pizza.

- Yes, Chef. We're not gonna go down, Chef.

- Come on. - Heard.

As the Blue Team desperately tries

to feed their hungry diners...

Oh, look at this.

- How's it going, everybody? - I'm starving.

I'm hungry.

Over in the Red Kitchen...

Walking scallops.

Walking risotto.

Hot. Risotto.

The Red Team has delivered

their first appetizers to the pass...

- Behind. Hot.

- Well done. Let's go.

And hopes to maintain their momentum

on the next order.

Six covers, table 21.

Two carbonara, two tartare,

one risotto, one tableside. Yes?

Yes, Chef.

I got about five on risotto and five on two carbonaras.

Jeyda, you're working on two tartare?

- Yes. - Heard.

Two minutes risotto, two minutes two carbonaras.

Jeyda, tartare in two minutes.

Heard.

Mya, get Jeyda to help you.

You can't do it all, yes? - Yes, Chef.

- Help her out. Let's go.

Got you, got you.

Let me get this egg, and I'll help you.

I was having issues separating the egg yolk

from the egg white.

Damn it.

My other job standards weren't as high as these.

It's a lot of pressure, so it was slowing me down.

- Jeyda. - Heard. Coming out.

That needs to be up before all the hot apps.

Walking two carbonaras to the pass.

Where's the tartare?

She's having a hard time separating the yolk

and the white on the tartare.

You're kidding me.

That's what's taking her so long.

Jeyda, you're just separating an egg.

The egg white is, like, sticking.

It's like... - Hold on.

Look at me.

Young lady.

Jeyda,

are you blaming the egg?

Walking two carbonaras to the pass.

While the first appetizers

went out without issue...

Where's the tartare?

One chef is now trying to avoid

having egg on her face.

Jeyda, you're just separating an egg.

The egg white is, like, sticking.

It's like... - Hold on.

Look at me. Young lady.

- Got it. I got it.

Jeyda,

are you blaming the egg?

No.

- Holy shoot. - Here you go.

- The easiest job of the night. Let's go.

While the Red Team tries to stay on track...

She's struggling to separate an egg.

You have to be kidding me.

Over in the Blue Kitchen...

Sorry about the wait, Chef.

Miguel, that's much better.

Thank you, Chef.

After pushing out the refired flatbread...

Wow.

The Blue Team is movingon

to another table's entrees.

Blue Team, on order, five, four covers, table six.

Entree two halibut, two Wellington.

Two halibut, two Wellington.

- Wellingtons in. Let's go.

OK, two Wellington.

Diego seems a little bit nervous,

a little bit jittery. - Hot, hot, hot.

Someone that hasn't worked a lot in a French brigade.

Ooh, that is hot.

Just leave it like that, bro.

I'm definitely gonna have to support Diego.

So the pressure is on.

- How long? Two halibut, two Wellington.

Walking Wellingtons, walking Wellingtons.

Walking the two hali.

Behind. Two hali on your left, Chef.

Hey,

beautifully cooked, those Wellingtons.

- Good job, guys. Let's go.

I don't want to toot my culinary horn too much,

but I was a boss on those Wellingtons.

Yeah.

Lock in, bro. - Let's not celebrate.

Let's not celebrate until it's over.

Hey, way to pick it back up, fellas.

- Right, ladies. Fire six top.

Two salmon, two lamb, two Wellington.

Yes, Chef.

Can you get salmon?

- Salmon? - Is it ready?

Oh.

It's ready.

Give... give it a flip.

Damn.

That skin's black.

They're gonna send that back.

Do you have any more salmon?

- No, I can start some. - Get one on. Get one on.

Guys, we need to refire salmon.

Reni's a little more laid back than I think

she should be maybe in moments.

Dump the.

It just seems like she's really nonchalant.

All right, get that salmon going, girl.

- I'm trying. - Hold, hold.

They need to refire.

Refire the salmon.

Garnish walking, Chef.

Lamb, Wellington, let's go.

- Just walk up, walk up. - Behind. Hot, hot.

Walking Welly to the pass.

My Wellington is resting for 10 minutes,

and you don't get a salmon done?

Walking lamb.

Welly in the pass.

That's not my fault at that point anymore.

Wow.

Beautifully cooked, the Wellington.

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

My first Wellington...

that's a very, very special moment.

- Who cooked that lamb? - I did, Chef.

- Beautiful. - Thank you, Chef.

Good job, good job.

Wonderful.

Ladies, ladies, don't start celebrating.

Hey, hey, hey, where's the salmon?

Five minutes on salmon, Chef.

Hey, stop.

Come here, come here, come here, come here.

Did you just say five minutes? - Yes, Chef.

I had to refire salmon.

All of you, come here.

- Yes, Chef. - Now!

Lamb cooked beautifully.

Wellington cooked beautifully.

You've just said five minutes for the salmon.

I left them in the oven too long, Chef.

- We had to refire. - I had to refire.

And did you tell the meat?

- Yes, we did. - Yes, Chef.

I'm sorry?

It was my fault that fish section up?

Girl, really?

- Talk to each other. Let's go!

Yes, Chef.

After Reni's complete meltdown

with the salmon...

Can you apologize to the six top, please?

- Yes. - We had an issue with salmon.

We're three minutes away.

Some of the Red diners are left empty-handed.

The salmon, they are fishing it out of the coast of Alaska.

Fire now.

One halibut, one lamb, two strip, yes?

One halibut, one lamb, two strip.

That was one lamb and one what?

So what... what are you working, Val?

Val, what are you working?

- One lamb, one Welly. - One lamb, one Welly? Heard.

Lamb, Welly.

- One lamb, one Welly? Heard.

I hear Wellington, and I'm like, oh.

I'ma grab that, uh, Wellington.

I'm thinking, you should know that.

You should be on that.

One halibut, two New York, one lamb.

One lamb.

Two minutes walking lamb and Welly.

Wait a second.

Wait. Are you sure it's a Wellington?

Walking lamb, Wellington.

Walking lamb and Welly.

- Heard. - Behind. Walking.

- Behind. - Behind.

- Walking halibut. - Behind.

- One halibut right here. - What are these for?

I don't know why he said we need a Wellington.

- Sake. - It's not even on the ticket.

Hey, Blue Team, come here.

Yes, Chef.

Now!

First table went out, the cooking was exemplary.

Now we're going with one halibut,

two New York strip, one lamb,

and up pops a Wellington.

Sorry, Chef.

So do you know what's going?

- The two... two Welly or not two...

one Welly, two shrimp... - No!

One lamb, two halibut.

Ah, sorry... Let me rephrase it.

I could have sworn he called

one lamb, two strip, one halibut.

I swear I thought he called the Wellington.

- Are we wrong? Probably.

It's like a poem.

We recite it together.

Yes, Chef.

One halibut, one lamb, two strip.

One halibut, one lamb, two strip.

Again.

One halibut, one lamb, two strip.

So why bring me a Wellington?

You haven't even got the Wellington done.

Let's go. Come on.

Yes, Chef.

As the Blue Team's diners

are growing impatient... - Waiting so long.

This is ridiculous. - I'm starving right now.

- I'm starving, bro. - What's going on back there?

Over in the Red Kitchen...

How long for the two salmon?

Uh, salmon coming up within three to four minutes, Chef.

It's painful.

Reni's refired salmon

is still dragging behind.

I need those salmon, ladies.

How's this look?

It's your call, girl.

Let's see what happens.

You got it, girl.

My plan of attack is to let Reni fix her own mistakes

and to own up to them and make a comeback.

Guys, we got this.

No more ups. We can't.

The process for salmon is super easy.

I didn't want to have to babysit.

Come on, salmon. - Walking salmon.

- You with the glasses. - Yes, Chef?

Apart from it looking like baby vomit, what is that?

It's a veal scallopini.

That dish was delicious.

- Thank you, Chef. - Don't look so nervous.

You're scary.

- OK, let me give you a hug. Oh. There, right.

Relax.

I wanted to be first.

That was amazing.

This person is not who you think she is.

This person is...

Oh.

My wife, Tana.

While one of the Red Team's tables is

still missing two of their entrees...

Come on, salmon.

Walking salmon.

The entire kitchen awaits the verdict

on Reni's refired salmon.

Stop.

All of you, come here.

Now!

That two salmon, you know the six top?

- Yes, Chef. - Yeah?

The four guests have already eaten it.

And the salmon comes up, and it's raw, ice cold and raw.

I'm not gonna take it.

I don't know how you get ice cold salmon.

It's not even pink.

There's two of you on here.

Who's in charge of the salmon?

Me, Chef.

I want two salmon urgently.

- Yes, Chef. - Let's go!

Do you have any in the oven right now?

No.

I know I'm tiny, but I'm big dog.

Like, when it comes to me in the kitchen, this is my world.

This is my atmosphere.

Open oven!

I'm learning from my mistakes, and it'll never happen again.

- Two minutes? - Yeah, about two minutes.

Two minutes.

While Red Team's diners painfully wait

for their salmon...

How long, Valentin?

Now, Chef.

Valentin delivers proteins

to complete another order.

Beautifully cooked.

- God, that looks phenomenal. - Wow.

That looks really good. - Oh, my gosh.

- I don't even want to eat it. It looks so good.

Your cooking has been spot on tonight.

- Thank you, Chef. - Yes.

Thank you, Chef.

Really appreciate it, Chef.

Great job, boys. Great job, meat.

Great job, meat.

I'm cooking for dear life trying

to get this other salmon out.

- How's that looking? - Do they look over?

Just if you're confident, bring them up.

I'm not worried at all for Reni.

I'm like, bounce back.

She can definitely get a not raw salmon up.

- Walking salmon. - Let's go.

Here you are, Chef.

Please.

Was that the salmon?

Ladies, with me, all of you.

All of you. Let's go now.

What's happened?

Where's the drive?

Where's the will to succeed?

That six top, we served the four entrees.

And the two salmon, it's not even pink.

It's raw.

Garnish disappointing.

Appetizers slow.

I don't know where your brain is.

You're struggling to separate an egg

from its white.

I separated the white, and then

it was, like, a piece left.

And I'm used to separating regular eggs.

I should have been faster, but...

OK, but are you blaming the chicken

that it stuck to the yoke? - No. Not at all.

No. Come on.

I'm done with excuses, and I'm done with you lot.

Get out! - Yes, Chef.

- Heard. - Get out!

Hey, come back to me with two individuals

that you could do without that will make your team stronger.

A bit like separating an egg from its yolk.

Get out!

Yes, Chef.

While the Red Team contemplates

- what went wrong... - This is not good.

Uh-uh.

The Blue Team are now doing everything right.

Blue Team, focus on those desserts.

Yes, Chef.

- Urgently. - Let's finish strong, guys.

Let's finish strong.

Let's go around and just say two people

and then a little bit of why, but that's it.

Haley?

- I don't want to go first. - You don't want to go first?

OK. - I'll go.

It.

I would say Jeyda and Reni.

The fish station just bombed it tonight.

And Jeyda being in a different dimension

doesn't help either.

- I agree on Jeyda and Reni. - Kylie?

- I pick the same as you. - OK.

Since we had the ups tonight?

And that's what we got to go off of.

Quite honestly, you or you.

Joy kind of just, you know, left me for dead.

Just because I didn't really hear your voice

in the kitchen as much.

I don't know why she didn't step in and, you know, "lead"

like she was supposed to.

Y'all two, when things were crumbling,

I feel like the energy kind of went down,

at least compared to me. - That's fine.

At least compared to me since we're both at the bottom.

I don't think necessarily that if the whole station

goes down, both people should go up.

I didn't mess up on my end

that much.

He knows in his mind who up,

and it has to be those people.

Honestly, it was a tale of two kitchens.

The Blue Team completed service on opening night.

But come on, Red Team.

Seriously?

It was stop, start, stop, start all night.

Haley, Red Team's first nominee and why.

Chef, our first nominee is...

Reni.

Reni.

Why?

She set us back with

a lot of raw fish tonight, Chef.

Haley, Red Team's second nominee and why.

Our second nominee, Chef...

Is Jeyda.

She just seemed a bit flustered today in the kitchen

and could not separate a quail egg.

Jeyda, Reni, step forward, please.

Let's go.

Jeyda, I'm gonna be honest,

my confidence was a little bit shaken

when you brought the salad for the salmon entree

before we even sent a appetizer.

What was going on?

I got in my head, Chef,

and I sent it out too fast,

and I didn't communicate.

Let's talk about the quail egg.

I should have asked for help

and seen where I could have changed

or what I could have done better.

A quail egg.

Reni? - Yes, Chef.

Raw salmon twice.

I know what I'm doing on this station,

so it's kind of disappointing

that I keep sending out raw stuff

'cause I'm getting flustered.

It's kind of unreal to me.

Reni, tell me, why do you deserve

to stay in Hell's Kitchen?

This is a easy fix.

I feel like my issues were more so due to miscommunication

on times, and I'm ready to bounce back.

I'm here to win ultimately, so I'm here to prove that to you.

Jeyda?

I should stay in Hell's Kitchen

because I have more to prove to myself.

Just because I messed up, I get back up.

I've been through way worse in my life,

so I can get through a service in the kitchen.

That's why I deserve to be here.

My decision is...

Jeyda,

back in line.

Oh.

Reni,

you served me those salmon undercooked.

Please take off your jacket.

You're leaving Hell's Kitchen.

You're clearly not ready to become my next head chef

at Foxwoods Resort Casino.

Thank you.

Good night.

I'm very shocked to be the first person eliminated

in this competition.

I should not be here.

Jeyda should be going home.

I definitely feel like I should have had an opportunity

to redeem myself and made sure that

Chef Ramsay understood why

I should be here tonight because I don't think

that he understands.

I'm definitely the better candidate,

and I belong in that kitchen.

Red Team, get out of here.

I'm the only one I got at the end of the day.

And for anybody that feels like they want to give up

just because they went through a lot,

it just means to go harder.

So I'm just trying to uplift myself and give myself courage.

I am on the top of the world,

but when you're riding this high,

it's very easy to fall.

And you got to keep this momentum.

You got to keep it going all the way to the end.

I'm here to prove to myself that I am meant to be here,

and I can win this thing.

With all that raw salmon, the only thing cooked

in Reni's station was her future in Hell's Kitchen.

Next time on "Hell's Kitchen 25."

- Such good balance. It's really good.

- It works beautifully. - Super tasty.

Could excellence in the challenge...

Wow, what a tasting.

Congratulations...

Lead to Chef Ramsay rewarding both teams

with a day of fun?

Let's go.

And could a day of fun take a nasty turn...

On your left!

And leave two chefs so rattled...

Noises aren't really entering my head.

Two salmon, two pork, two Wellys.

It's kind of just like a TV shutting off.

That it could derail

both teams' dinner service?

Young lady, you're gonna burn yourself severely.

Jeyda! - Yes, Chef.

- Stop what you're doing. Still doing it.

Find out on the next...

I'm not laughing.

- "Hell's Kitchen." - Get out!