All language subtitles for Hells.Kitchen.US.S21E01.480p.x264

For the 21st time...

Chefs from all over America

will be competing
to be the one chosen

by Gordon Ramsay
as the next great chef.

- Yo, I'm excited!

- Where's everybody from?

- I'm Vlad.
I'm from Chicago.

So I've worked at a lot of
fine dining establishments

that have Michelin stars,
James Beard Awards.

- Exciting.
This is exciting.

- Yeah, no, for sure.
I'm ready for it.

You know, cocky, confidence.

Tomato, tomato.

Whatever you wanna call it.

You know, I've paid my dues,
and I'm here to win.

- I already know the girls
are gonna kill it anyway.

- Hell yeah.

- The fact that Hell's Kitchen
is in Los Angeles?

This is my hood.

It's where I grew up.

It's where my career took off,

so I'm pumped that I get to
still have that little comfort.

Uh, ages? If you guys
don't mind asking.

- I'm 41.
- Okay.

- 41?
- 42.

- 23.
- 23?

- 23.
- 24.

- Cool.
- Got some youngins.

I'm 48.

I'm 48. I know I don't
look it, but yeah.

Now, I'm 48 years old.
Some people may look at me

as an old head, you know.

Like, don't fall.
You're gonna break your hip.

But I'm probably one of
the youngest ones here,

believe it or not, 'cause
I'm still a kid at heart.

- Where are they?

- Oh, my goodness.
- Holy.

- This is insane.
- This is so cool.

- I'm so excited to finally
be here at Hell's Kitchen.

I've never really been
away from home before.

I'm from little
Gloucester, Virginia,

out in the middle of nowhere.

But I need to push
that away and remember

that this is a competition,
and I'm here to kick some ass.

- Holy cow.

Here it is.

Let's do this!

I was born for Hell's Kitchen.

This is what I'm made for.

Be true, bring some mad flavor.

- Hi, welcome.

Hi.
Grab a glass of champagne.

- This is wild.

You got Marino standing there.

I feel like I'm
looking at, like, a figurine.

You just kinda wanna, like,

just squish him
just a little bit.

- Cheers. I'm Billy.

- Nice to meet you, Alyssa.
- My pleasure.

- Vlad here.
- What's the name?

- Oh, my God, no way.
- Vlad.

- Yup.
- Do you even recognize me?

- I know who you are.

I didn't expect
Alyssa to be here.

She's from Chicago.
I'm from Chicago.

I don't know
if that's good or not

'cause I'm not here
to socialize.

I'm here to win this
and dominate this competition.

- Chef, can I have
your attention?

First of all, welcome
to Hell's Kitchen.

So I wanted to introduce
you to your sous chefs.

For the Red kitchen, please
welcome Chef Christina.

Ah!

- So fresh and bright-eyed.

Thank you, sir.
- Oh, my God.

Chef Christina won her season,
and now, you know,

she's in charge
of Chef Ramsay's, like, empire.

I am just, like, hoping to God
that this is still

a men versus women season,
and I get to have

Christina as my sous chef.

- And returning for
the Blue kitchen, Chef Jason.

- Chef Jason has got
some serious chops.

Buttermilk and Bourbon is
a great restaurant in Boston.

He's got that
electric blue hair,

which is just lightning
insane. I love it.

- Extra blue, baby!
- That's how you do it.

- One of the biggest
things in Hell's Kitchen

is you need to
listen and absorb.

- Every chef can
have a bad night.

Let's get that straight.

However, it's how
you bounce back.

That's what's important.

- You're gonna have
obstacles thrown at you,

but the biggest thing
is you can never, ever,

ever let anybody
or anything stand in your way.

Ahh!

- What the?
- Oh!

- Oh,.
- Uh-oh.

- Oh!

- Oh, my God!

- That was amazing.

- That's why we park
in the back.

- Did that really just happen?
- Yeah!

- Oh, my God!

What a badass.

Like, only Chef Ramsay

would drive a monster truck
through a wall,

smash a car,

and then approach a whole
bunch of chefs

like it's nothing.

- As Christina said, do not
let anything get in your way.

What a ride that was.

And come on.
You guys had

quite a ride yourselves, right?

Yes, Chef.

- Each of your limos
are from different eras,

but they all got you to
where you want to go.

When I'm opening
a new restaurant,

I need a chef who's gonna
get me to where I want to go.

Am I better off

hiring a younger chef
bursting with energy,

fresh ideas, great creativity?

Or hiring an older chef who's
been battle-tested,

solid as a rock,
and very consistent?

This season, the first time
ever on "Hell's Kitchen,"

get ready for "Hell's Kitchen:
Battle of the Ages."

Chefs in their 20-something,
come and stand together.

That's it.

And the rest of you in
your 40s, stand together.

- Hell yeah.

I'm definitely a different
chef now that I'm 40

compared to when I was in my
late 20s, early 30s.

Let's go! We have so much
experience on our side,

I know we're going to crush it.

- It's time for our first big
challenge, your signature dish.

You've got 45 minutes,
and your time starts now.

Off you go. Let's go!

This season
on "Hell's Kitchen"...

- Biggest service
of our career.

- Guys, we got this.
- Behind, behind, behind.

For the 21st time,
Chef Ramsay

is opening the doors.
- Cheers.

- Push it, push it.

My excitement is
probably covered up

by crippling anxiety.

What did I get myself into?

But this time,
he's trying something

a bit different.
- Clearly one of

the youngest
in the competition,

but beautifully done.

It's an epic battle
of the ages.

- They're all young.
They're 23, 21.

- Uh, her parents are our age.

And an answer
to the age-old question...

- You know what I'm saying?
You know what I'm saying?

You know what I'm saying?

What was I saying?

Can the
well-seasoned 40-somethings

conquer the youth movement?
- I love the strength

of the heat
with the caramelization.

- This old guy's here to play.

Or will the fresh,

up-and-coming 20-somethings...

- Hey.
- Show what we got.

- Get it!
- Show maturity

beyond their years?

- We're here to win,
not to learn.

- Perfect lobster extracted.

- These old geezers
better learn.

- We're used to being exec
chefs and running things.

They're used to being on
the line, sweating it out.

- You can't teach
an old dog new tricks.

- I need to see everybody
as quick as you can.

These chefs
will face a gauntlet

of new challenges.

- I will do what it takes.

Oh, my goodness.
- Let's go.

Quick, quick, quick!

Sorry, buddy.

Ooh, that's hot
- Girls, please.

We gotta get some
points on the board.

Explosive
dinner services.

- Nobody running that station!

You're supposed to be the
20-something, not the slowest.

- Yes, Chef.
- I feel stressed out already.

- Oh, my God.
- You're the most mature,

but you're actually cooking
like babies.

- The Blue Team is sweating.

Get the out of here!

- 'Cause it looks like I
can't cook fish now.

- This place
does take you down.

- I'm a scrappy little bitch.
Hot pan! Hot pan!

- Much better.

It's the most
impressive

culinary season yet.

- Bold move,
but the dish is delicious.

- Oh.
- Oh, dude.

- It bursts in your mouth.

- Please welcome
Michael Cimarusti.

- This is a style of food
that I love so much.

- This is, like,
the 24K burger, right here.

- Sexy.
It's colorful.

- Cooked immaculately.
Perfect.

- This is a really good dish.

It's like what you want

when you eat duck.
- Yup.

Come along
for the ride...

- What's up, y'all?

For a season of magnificence.

- Oh, my God.

- Swan Dive!
In the donut!

And mayhem.

As Hell's Kitchen
is the place to be.

- No. Is that Tony Hawk?

- Mr. Simmons. Yeah!

- This is delicious.

- Are we well?
- Yeah.

- He's real cute.
- I feel like we just--

Whoa, Rachel.

Because it's going
to be the wildest...

- Dibs on gorilla meat, okay?

Scariest...

Oh, my God!

Is there a dead body?

Most fiery season
you've ever seen.

- Ow!
- You're a grown-ass man,

and I'm a grown woman, right?

- If you're pissed off,
hey, that's your fault.

- Guys!

It's all my fault?
Oh, communication?

- Y'all got y'all
little alliance going on

to get us out of here,
I don't give a.

- You talked him out of it,
you ding dong.

- I am going to cut somebody.

This is a joke!

How can we be this bad?

- Are you okay?

Go yourself.

There are 40 minutes remaining

in the chefs' first big test,
the signature dish challenge.

- Sakari, what do
you got working?

- We got an oyster and
potato stew working, Chef.

- Lovely.
- You know, I've worked at

some of the best restaurants
in the world,

starting
from humble beginnings

working in fast food.

And my dish might seem
a little pretentious,

but I don't really
care what other people think

about this dish.

I'm here to prove to
Chef Ramsay

that I'm ready
to be his head chef.

- Super ambitious.
I love it.

- What do you got
orange soda for?

- Collard greens.
- You cook your collard greens

in orange soda?
- Yes, sir.

- I've been cooking
almost 30 years, man.

That's a first for me.

- I grew up in the inner city,
really bad neighborhood.

So my mother, she would
teach me how to cook

just to be out of trouble,
to stay in the house.

And now, I'm actually
an executive chef.

I'm ready to show what I've
got, and I'm ready to win.

- What are you grinding?

- I'm gonna do some
bangers and mash, Chef.

- You're making
your own sausages?

- Yes, I am.
- I like it. I like it a lot.

- Thank you, Chef.

- What are you making, pasta?
- I am.

- That's ambitious.
- It is ambitious.

I'm gonna make tortellini soup.

- Can't win if you
don't take chances.

- That's right.

- And Nicole, you doing okay?

- Yes, thank you.

It's the heels.

I'm wearing heels.
I'm gonna cook in heels,

I think that that's sexy, and
I feel confident in myself.

This is fun!

- Nicole is using boxed pasta
and canned tomatoes.

I don't know why
you would even think

to make your signature dish

with boxed pasta,
so there's that.

- Guys, I'm salting the water.

Like the sea.

- Like the sea.

- Dafne, what are
you working on?

Woman after my own heart.

That cacio e pepe will get me.

I'm Latina.

However, working
for almost ten years

with crazy Italian chefs
screaming at my ear,

Italian food just
flows through my body.

I'm excited to show everyone
the kind of chef I am,

and I'm hella nervous
right now.

Breathe, guys.

- Ileana.
- Yes, Chef?

- What do you got
going on besides--

- I'm making a maple
butternut squash risotto.

I've cooked a lot of risotto.

It's something that
I've got in my blood,

so I hope that I can really
knock it out of the park

this morning
and impress Chef Ramsay.

- Do you have your risotto
started yet or not yet?

- Not yet, Chef.

- We're getting
close to 20 minutes.

I would not
be caught dead

cooking risotto
for Chef Ramsay

on a day like today.

He will not accept

any risotto
unless it's perfect.

Girl, you need to know what
you're doing right now.

- Just under ten
minutes to go, guys.

- Right next to you.

I'm looking over
at Ileana's dish,

and her rice is undercooked.

She doesn't have all of her
components finished yet.

- Hey, Brett, can you
check my risotto, please?

Give it a stir?

- It hasn't opened
up yet at all.

Oh, my God,
it's not ready.

me, man.

Oh, my God.

Coming up...

- Started at
the Playboy Mansion.

- No one goes to that Playboy
Mansion for food, right?

Things go from strange

to downright bizarre.

- A great white shark
bit your head?

And later...

Oh, my goodness!

Bro, you all right?

- I may have peed a little.

- Can I got a chicken wing?

There's under eight
minutes left

in the signature dish
challenge...

Oh, my God, it's not
ready.

And the 20-somethings'

Ileana is struggling with
her butternut squash risotto.

- Oh, my God!

- What is it,
under a little bit?

- Yeah, it's very under.
Can I--here.

I'm gonna go in here.
- Just start sauteing.

- I'm really worried
about my butternut squash.

It's just not
cooking fast enough.

And my risotto, I know
that it's not done,

and it's not perfect yet.

I should have
started it earlier.

I'm freaking out
right now, honestly.

- You want me to drop it
in here for you?

- Please, yeah.
Thank you so much.

- Ileana's struggling.

It is a team
competition, and I gotta

kinda take that leader
initiative and just help her

get something on the plate.

damn it, man.

- Let's get all of it, man.

- Thank you so much.
I appreciate you, dude.

- You got it.
You got it.

We're one team.
- One team.

- Let's go!

- Watch this ribeye
over here, please.

- I'm coming back
for it in just a second.

It's fine.

Wyoming is beef country,

and it's something that
is pretty meaningful to me.

It's something I've
made for my kids.

- Was it undercooked?
- I'ma give it a second

and go get everything
on the plate,

then come back for it.

I personally prefer my steak
to be, like,

two chest compressions away
from smacking

a bell back on it and putting
it back out in the field.

Hot pan.
- Heard.

- Just under
four minutes to go.

- What do you got?
- I'm making

a stew salmon with
a coconut-infused Jasmine rice.

- All right.
- Yeah. Jamaican style.

I've made stewed salmon
a lot at home,

and I've made it
for my friends.

It stems from my background.

My mother is from Jamaica.

But the coconut rice
is something

I've never done before.

Need something sweet.

I'm gonna take some sugar, and
I'm just gonna hope it works.

I got to add this.
Fingers crossed.

- Under a minute, guys.

This is it. Final minute.
Get it on a plate.

- Let's go, guys.
- Come on, Blue Team!

Let's go!
- Whoo!

- Go, go, go, go, go.
- Can I get you anything?

- He's got one
right behind you.

- Come on, Red Team.
- No, sir. I think I'm okay.

I'm all right.
- Ten seconds!

Let's go!

Nine,
eight, seven, six,

five, four, three,
two, one.

- Whoo!
- And stop.

- Oh, oh, oh, geez.

- Listen carefully, all of you.

There's something
very important

that you need to know.

The winner of "Hell's Kitchen:
Battle of the Ages"

will become my head chef
at the brand-new

Hell's Kitchen Caesars
Atlantic City.

That's right.

- Atlantic City?
That's so close

to New York, where I'm from.

I'm in my element.
I'm about to be 24.

Like, that's exactly
where I wanna be.

- It comes with a prize worth
a quarter of a million dollars.

- Wow.

- $250,000?

That is a monumental
amount of money

that will change
my family's life.

I want that money!

- That sounds great.

Like, I'm hype.

I don't even know what to do

with a quarter million
dollars,

but I know I will spend it,
though.

- I'll assign each dish
a score between one and five,

with five being
stunning and delicious,

and one being wretched and
certainly not my standards.

The team with
the most points wins.

Let's start off with Brett
from the Red kitchen

up against Zeus
from the Blue kitchen.

Let's go.
- Let's go, Brett!

- Get 'em, guys!
- Strong start, come on.

Excellent. Let's start off
with you, Zeus.

Is that a little scar?

- It's a scar.

I worked at a restaurant
many, many years ago.

We would go into the ocean.

We would bring in
fresh seafood.

One day, I went out, and
found myself in the mouth

of a great white shark.

- Holy cow!

How the are
you still alive?

- A great white shark
bit your head?

- Yeah.

- Thousands of stitches later,
I snuck out of the hospital,

got on the bus, went back to
service, and finished it out.

- Stop it.
Seriously?

- Every season
on "Hell's Kitchen,"

a few crazies slip in,

and I think that Zeus
is one of those guys.

- Man.

The dish--describe this.
What is it?

- The dish I have presented for
you today is bangers and mash.

- This is a staple back
home in my country.

I mean, I grew up with this,

so that's a bold move
to make bangers and mash

on your first introduction.

- It is, Chef.

Natural casings.

Made the onion gravy
from scratch.

- Bloody hell.

I'd like to say tonight your
bangers and mash are bang on.

That's a very strong four.
Good job.

Thank you so much, Chef.

- Way to start off, Zeus.

- Good.
Really good.

- Thank you so much, Chef.

- Brett, hair color today--
what is that?

It's a sort of combination
of a sort of pinkish--

- It's a, you know,
a little strawberry--

- Strawberry?
- Strawberry shortcake

situation, I don't know.

A little bonding experience
with my wife and I.

- Listen, it's not as
good as your shark story,

but it's a strong one, right?
- I can't compete with that.

I'm not gonna try
to compete with that.

- Right, what is this?

- So what you have
is a roasted rack of lamb

with a chimichurri sauce
on a little arugula salad.

And then at the top
there is a brown butter

roasted cauliflower.

- Wow.
Visually, it looks beautiful.

- Thank you, Chef.
- It's a strong dish.

That lamb on point,
cauliflower steak good.

Chimichurri,
beautifully vibrant.

It's almost like you're
cooking beyond your years,

so it's a strong four,
well done.

- Thank you, Chef.
- Great start.

Lovely start.

- Yeah, Brett.
- Good job, both of you.

- Thank you very much, Chef.

This is easily the best
culinary moment of my life.

Second-best moment of my life
only behind marrying my wife.

- Next up, Alex and Ileana.
Let's go.

- Let's go, Alex.
Come on.

- Alex, the love of food,
background.

Where did it start?
- I started in the industry

before food was really
a cool thing in Nashville,

so I was very much self-taught.

I did go to culinary school,
and then I opened

my own restaurant in 2018.

- And what happened?
- COVID.

- Right.
- Brutal.

I mean, it's--

Words can't--
- Yeah.

Well, you're here now.
- I am.

- Enlighten me.
What's under here?

- I have a spice-crusted
salmon, Carolina Gold rice.

Maple glaze with Aleppo
carrots and a chorizo broth.

- Yeah, it's cooked
beautifully.

It's pink.
It's vibrant.

Got that right balance
of acidity.

I love the balance
of the starch.

- Thank you, Chef.
- That's a very strong five.

Good job.
- Thank you, Chef.

Amazing.

- I mean, the fact that one
of the world's best chefs

gave me a five?

It's wild.
It's frickin' wild.

- Ileana, give us an insight.
Where's your current job?

- I'm a sous chef now.

I specialize
in a coastal cuisine.

- Describe the dish.

- I've made a butternut
squash risotto.

- My goodness, me.

Let's be honest.
Visually, it looks

a little bit underwhelming,
right?

- Yes, Chef.
- Looks sloppy.

Also, you can just see the
little kernels of rice, which

tells you they're not cooked.

And sadly underseasoned.

Young lady, there's a reason
why I put risotto on the menu

because there's a tall order
to getting it right.

So it's a two out of five.

Dear, oh dear.

- First impressions
- not good.

I don't know about her.

- Let's have Sakari
and Nicole, please.

Step up.

- Chef Ramsay's
a legend for real,

but I've cooked for
a lot of chefs before.

So I'm just excited.

I'm not really intimidated.

- Right, Sakari.

Current job now is what?

- I'm introducing
fine dining experiences

to Black and Brown communities.
- Wow.

So, like, pop-ups?
- Yeah, pop-ups, right.

- Give us an insight,
how much do you charge?

- About $125 per plate,
seven courses.

- Amazing.

Describe the dish, please.
What is it?

- So this dish right here,

we have a oyster stew
with a confit cod.

- So the base of the sauce
is the oysters or--

- So the base of the sauce,
I created a oyster fat,

and then we have, like
a potato leek.

- Man, there's
a lot going on there.

And how did you cook the cod?

- I confited it with
a little bit of lemon zest.

- It's a very complex dish,

and I'm just--

I'm just sad...

That I can only give you five.
Congratulations.

Thank you, Chef.

- Really good.

- Yeah. Right.
- Got a five.

Got a five.

Best dish ever.

- Okay.
Nicole, give us an insight.

Interesting places
you've worked.

Where have you been?
- I started

at the Playboy Mansion
for my internship.

- The Playboy Mansion
for your internship?

- Yes, yes.
- No way.

- What the hell? A chef
at the Playboy Mansion?

Like, what are you--
what are you cooking there?

Uhh--
Actually, you know what?

I don't wanna know.

- Right.
What's under here?

- So I kept it really simple.

It's a tagliatelle pasta
with fresh burrata.

- Stop there 'cause
you get me going

when you mentioned
the word, fresh.

- Okay.
- Okay.

45 minutes.

You made the pasta, right?

Um--

- Like, um--

It's the first-ever
Battle of the Ages

signature dish challenge...

- Right.
What's under here?

- So I kept it really simple.

It's a tagliatelle pasta.

And Nicole, a former
Playboy Mansion chef,

is hoping her boxed pasta
doesn't leave her exposed.

- You made the pasta, right?

- Um--

- No. For the sake of--
not because of the time.

- Oh, no.
Who--who does that?

You know what he's gonna say.

You know he wants
everything fresh.

Why would you come to Hell's
Kitchen and make boxed pasta?

- But you just said
you kept it simple.

What did you do for 45 minutes
if you didn't make pasta?

- Oh, I made the sauce.

- But let's be honest
with each other

'cause you didn't
really make the sauce.

I saw a tin of canned
tomatoes in there.

- Okay, yes.

- So, visually, it looks bad.

And sadly, it actually tastes
worse than it looks.

- If he does that
to me, I'll cry.

- I will cry real tears.

Give it a one.

- Yeah, that's a one,
and I'm stretched at that.

Thank you.
Sakari, good job.

- Thank you, Chef.

Next up
for the 20-somethings

is Dafne from Los Angeles,

who is hoping
that her handmade

corn and truffle ravioli

is strong enough to keep
the Red Team in the lead.

- Wow, that's very good.

That is a very strong four.
Good job.

- Thank you.
- Really good job.

Trying to keep it
close for the 40-somethings,

Charlene from Wyoming
presents her cowboy ribeye.

- The seasoning's on point,

and the steak
is cooked beautifully.

Good job.
- Thank you, Chef.

- It's a very strong four.
Well done.

Let's go!

- Well done.
- Thank you.

Next up
for the 40-somethings is Tara,

a private chef from New York.

And for the 20-somethings
is Vlad,

a sous chef from Chicago.

- Come on, Vlad.

- That's a truffle
slice in there.

You trying to wow
me with more truffle?

- He's a boujee little bitch,
not gonna lie.

Vlad is just
a little too cocky.

Back home, Vlad calls
himself Truffle Boy,

and that's all over
his social media.

- Vlad, what's under here?
- Under here

is a bone-in Australian wagyu.
- Wow.

- Lobster mushrooms, and then
a beautiful parsnip puree.

- You wanted
to finish it as well

with some extra white truffle.
- Yep.

- What an expensive dish.

- This boujee son of a gun.

- How much would you
charge for this dish?

$225, easy.

- Well, listen, young man, that
steak is cooked beautifully.

This sear is incredible.

The seasoning is on point,

and the puree's delicious.

Honestly?

I would pay 230 bucks for that.

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

Thank you, Chef.

- Wow.
- The Red Team, you're welcome.

Because of Chef Vlad,
Truffle Boy.

I brought it today,
and we're winning.

- Let's go.

- Tara, this journey
with food began where?

- I was a fashion designer.
- Oh, wow.

- So I didn't really
get into cooking

until after a car accident.

- After a car accident?
- Yeah.

- I'm so sorry.
What happened?

- Oh, I was wrapped
around a tree. It's okay.

- Amazing--
- It was a wake-up moment.

Yeah.
- Turning point?

- It was a turning point.

I left the fashion industry,
and the kitchen

was the only place I was calm.
- Wow.

- I lost a lot of memory, and
I had to go to brain rehab.

I literally could not remember
how to do a lot of things.

I couldn't remember how to run.

I didn't know what
to do with my life.

I went back in that kitchen,
and it felt like that's

where I was meant to be.

So I was like, this is
what I'm supposed to do.

- Amazing.

What's under here?
- It's a fennel-crusted pork

tenderloin
with a sweet potato puree,

asparagus, some sauteed apples,

and pancetta
with a little bourbon jus.

- The cook
on the pork is beautiful.

It's something you don't
see elevated enough,

pork tenderloin.

Tara-rific.

That is a four out of five.
Good job.

Thank you so much.

For me to get a four out
of five on that dish?

It made my day.
What can I say?

Next up is sous chef
Cheyenne from Ohio

against executive chef
O'Shay from Delaware.

- Right, O'Shay.

Job currently is what?

- Executive chef
at a catering company.

- Wow. What's under here?

- Crispy skin salmon
and Parmesan corn grits

with orange soda
Collard greens.

- Say that again. Orange--
- Orange soda collard greens.

- You put orange soda
in Collard greens?

- Yes, Chef.

- I've never even thought
of putting orange soda

in a stewed green before,

but I can guarantee you when I
get home, I'm not gonna try it.

- Well, I'm cooking with it
first, then I pour

a little bit on,
it infuses the flavor.

- Why are you laughing?
I've gotta taste it.

- Uh, I've never had
anything like that.

- No. What's the jus
around the outside?

It looks very watery.

- A little orange soda.

- More orange soda?
- A little bit.

- What?

He loves orange soda.

- Now for the moment of truth.

- Tell me it works.

- Bloody hell.

The salmon's
cooked beautifully.

- Thank you, Chef.

- There's some really good
elements in this dish.

You see how pink that
salmon is from there?

- Looks great, looks great.
- Beautiful.

- This dish should
scream a five,

but I'm gonna take points
off for the orange soda.

With the 20-somethings

slightly ahead in the
signature dish challenge,

44-year-old O'Shay is hoping
his salmon with orange soda

isn't completely flat.

- This dish should
scream a five,

but I'm gonna take points
off for the orange soda.

It's a strong three.
- Thank you, Chef.

- Oh, Chef!

The over-40s
are in the lead for now,

but 21-year-old Cheyenne
is expecting her...

- Maple bourbon-glazed pork
chop with sweet potato puree.

Will put the
20-somethings back on top.

- Visually, it looks beautiful.
- Thank you.

- Great color on that.

I love the seasoning,
the sweetness,

but it's the color
on that chop.

The actual top cut there,
beautiful.

You turn it upside-down,
that thing needs equal time,

and it's got this sort
of after, bitter taste.

It's a shame.

It's a three.
- Thank you.

Thank you.

Next up is Houston
chef and father of nine, Abe.

- Come on, Abe.
- Hoping that his...

- Blackened sea bass
on mom's Spanish rice.

Is enough
to win over Chef Ramsay.

- Fish is cooked beautifully.

It's got that really nice
citrus 'cause you caramelized

that and laid it on top.
It's lovely.

Mom's Spanish rice
is slightly bland.

- Yeah, Mom's gonna
kill me for that one.

- It's a very strong three.

- That damn rice.

Sorry, Mama.

With the Blue Team
only up by one,

brewery executive chef
Alejandro

is hoping his brick chicken

will score big
for the Red Team.

- Chicken's cooked beautifully.

You work in a brewery, yes?

All I can say tonight
is cheers, that's delicious.

That's a strong four
out of five.

- Thank you, Chef.
- Good job.

That a boy!

- I got a four.
I feel good.

With only
two rounds remaining,

Mindy, a private chef
and mother of three...

- What have you made?
- Hopes her...

- Spinach tortellini soup.

Impresses Chef Ramsay.

- Visually, it doesn't look
the most appetizing,

but it's got a lot
of bold flavor.

The soup is delicious.

That, for me,
is a very strong four.

- Thank you, Chef.
- Good job.

- Good job, Mindy.

- Chef Ramsay
is hotter in person,

so I may have peed a little.

I--I don't--
that's my age, maybe.

I don't know.

With the Blue Team
in the lead,

Alyssa presents her scallops
with cauliflower puree.

- I've tasted some exceptional
purees tonight,

and this is--
this is not exceptional.

It's a shame because you got
a great sear on the scallops.

I'm gonna give it a three
because of the puree.

Good job.
- Thank you, Chef.

- Thank you.
Thank you.

- You know, Alyssa,
you gotta bring your A game.

So five and four are
acceptable,

but anything below that, you
need to step up your.

- Right, final round.

Billy, let's go.
- Let's go, Billy.

Sommer, let's go.

Billy, current job is what?

- Unemployed, Chef.

I'm all in on
"Hell's Kitchen."

- Any nicknames on the way up?

- My good friends,
and my enemies,

they like to call me B True.

- As in, be true to yourself
every night in that kitchen?

- I'm bringing it, Chef.
- Right.

What's under here?

- This is my take on
a chicken francaise, Chef.

It's Parmesan basil
egg-battered chicken breast.

- Here's the thing.

Risotto's cooked nicely,
but it's all clumpy.

And there's enough here
for two.

It doesn't need all
this on a plate.

Let me be true to you.

It's a three.

31 to the Blue Team.
30.

Summer, Billy's
nickname was B True.

What's your nickname?

- In the industry,
my nickname is VIP.

It started from the first time
I worked in a kitchen.

The chef told me, like,
oh, this is a VIP ticket.

I was like, chef,
everything is VIP.

And he was like, oh,
I like that.

So everywhere I go,
I just take that with me.

Everything is VIP.
Everything is VIP.

Everything?
Like, you question it,

and I'm like, everything.

- Billy.
- Everything?

- Everything.
- Everything?

- Everything.
- Damn.

- Right.
What's under here?

- I have a stewed salmon.

It's inspired by
my Jamaican roots

and a coconut rice underneath.

- What else is in the rice?
- It wasn't sweet enough

for me, so I added a little bit
of sugar and coconut milk.

- Mm-hmm.

It's not VIP.

It feels like
general admission.

It's not supposed
to be that sweet.

Man, this is tough.

You need one to
tie and two to win.

- I don't know
if we're gonna win.

I don't wanna be punished.

I got a five.
I don't wanna be punished.

- I'm gonna give this dish...

a one.

All right.

- Right. We have a tie for
the first time.

I'm gonna go
for the best two dishes.

The best dish in the
Blue Team is Alex

and Sakari for the Red Team.

Please drop your dishes
over here.

- This is a lot of
pressure, a lot of stress.

We cannot lose this challenge.

- Go, Alex!
- Alex!

- Sakari.
- Go, Sakari.

- Gentlemen, these dishes
are excellent.

Let's get that
absolutely clear.

Alex, that was stunning
precision beyond belief.

Sakari, it's got the solidity,
the right amount of acid,

but more importantly, the cook
on the cod is delicious.

There is one dish
that has a slight edge,

and therefore,

the winning team is...

- There is one dish
that has a slight edge,

and therefore,
the winning team is...

the Red Team.
Congratulations.

- That's amazing.
- Bringing it home.

- Sakari, good job.

- I'm happy I can
get the W for today.

I think I'm the best chef here.

There's gonna be a lot
more W's in the future,

so this is an
incredible way to start

our "Hell's Kitchen" journey.

- Red Team, 20-somethings,
all of you are about

to embark on
a extravagant journey

on board
a 120-foot luxury yacht.

You're gonna be treated to an
amazing sunset dinner cruise.

- Hell yes.
- This'll be an experience

you'll remember
for the rest of your lives.

- Truffle Boy's about to
party on a yacht, baby!

- Blue Team,
today is delivery day.

- That hurts.
- Yeah.

- I need the deliveries
all unloaded,

and then, on the back of
the mess that has been made,

I'd like to see both
kitchens spotless.

- Thank you, Chef.
- Head into your dorms.

Red Team, well done.

Thank you, Chef.

- Nicole.

If only you made fresh pasta...
- I know. I'm sorry.

- You'd be setting sail
on that beautiful ocean.

- I'll be better.
- Dear, oh, dear.

- I feel like
I let my team down.

I'm sorry, guys.
- It's all right.

- I don't wanna do that again.

All right, guys. I'm gonna
be better. I promise.

I'm not gonna let it crush me.

I'm gonna use it as ammunition
to, like, step it up.

- We've run kitchens.

They think they
can run kitchens.

We need to show the young bucks
that we know how to cook, too.

This service tomorrow
has gotta be on point.

I cannot lose again.
I'm not happy.

- I don't know where to start.

- Yacht time!

- Yeah, baby!

Oh, yacht!

- Whoo!
- Enjoy your messes!

- Have fun cleaning!

- Rub it in.

- There's some walkers
in the back, okay?

Your guys' bedtime
is at 8:00, okay?

Don't forget that.

- Don't be afraid to
fall off the boat.

- Oh, yeah.

- I just really didn't wanna
lose the first challenge.

Mentally, it sets a tone.

- Whoo!
- Whoo!

- Red Team!

It just does a little something
to your soul.

- And here's the delivery.

- You guys need
to run out front,

bring everything in.

Oh,.
All right.

- Oh, my God.

- It is the worst punishment.

I'm sweating bullets.

My back is hurting.

My feet is hurting.

I can't believe
we're doing so much work.

We're doing everything.

- I'm struggling
with the fact

that we didn't get a chance
to go on the yacht.

Yep, load me.
Give me three.

I didn't come here to lose.

My entire life
has been a struggle.

- Don't hurt yourself.

- There's been times
I've had no money,

and there's been
times I didn't eat.

I fed my daughter.
I didn't feed myself.

I put everything
into possibly making my way

and clawing my way
to Hell's Kitchen.

We're not gonna lose again.

- We're on a cruise now.
We good?

Whoo!

- Jump on board.
Let's go.

- Whoo!

- Whoo!

I'm so excited
to be here right now.

This is literally a dream.

- Welcome.

Welcome.

- The fact that I get to go

on a yacht with Chef Ramsay?

This is the best day
of my life.

- Right.

First of all, congratulations.

Cheers.
Well done.

- Cheers.
- Congratulations.

First big challenge win.

What was it like meeting each
other for the first time?

Were you sort of studying
each other,

thinking,
"How is this gonna work?"

Do you think
we're just gonna go back

to boys versus girls?

- Yeah.
- When it's men and women,

the men just fail for weeks,

and weeks, and weeks.

It's like we have
to strategize now.

- I feel like women just
instantly have an easier way

of communicating
with each other rather than,

"Let me beat
the other one first."

- I can't believe
that we're not only getting

to eat this private dinner
on the yacht,

but we're getting to do it
with Chef Ramsay.

I'm having
a hard time accepting

the fact that this is reality.

- I remember being 22 years
of age,

being on my ass,

and I went to go
and live in Paris.

Couldn't speak
a word of French.

Refused to take time off

because I had no money
to spend.

And then I became
so fluent in French

that when I got
my first French girlfriend,

she wanted to know what area
of France I'd come from.

And it's like you learn
so much quicker.

- Having dinner
with Chef Ramsay,

I am absolutely blown away.

I can't believe
that I'm here right now.

I've never been on a yacht.

This feels like an absolute
dream to me right now.

It doesn't feel real.

- And then you get
your first promotion,

and then, all of a sudden,
you've got a bit of money

to go and eat out.

But it's no different
to what you guys are in.

You know, this is
an experience of a lifetime.

Give it your all.

- This so far has been
one of the absolute

best experiences of my life,
being on a yacht

with Chef Ramsay.

And not only that, spending
it with the Red Team,

'cause guess what?

20s, baby.

We getting this W all the time.

- 20-something.

- To the 20-somethings!
- 20s.

- Oh, here we go.

- Once you think
the delivery's done,

here comes that horn.
Time to get up.

Saddle up and get some more.

- Got that?
- I got it.

- I'm exhausted.
I've been going at it.

Ah,,
it's back-breaking.

Sweat, tears.
I mean, man.

All I know is,
if we go to sleep

before the kids come home,

they better not
wake us up.

- Billy's over there
not taking it seriously.

- Yo, I can't believe
the delivery came

and interrupted our lunch.

I mean, I really wanted
to finish my tuna sandwich.

- But it's just so annoying.

When I see people acting up,
I see people joking around...

- I'm not excited about it.

- Maybe you should start
working out.

- Yeah, I need to, Chef.

- My mind is focused,
and I'm ready to win.

- So this is the list.

Who wants to--who wants
to mark what we call?

- I'll mark.

So five pounds of currants.

I own my own business.

I mean, this is what
I do every single day.

It's just me.

All right, five pounds
dry cranberry.

- What?

- Too many head cooks
in one kitchen.

I'm gonna take charge.
That's who I am.

I don't care
if you like it or not.

- It's just the list
right here.

- They need to get
their heads on right.

- You say "heard"
when you got it.

Are you hearing this, Missy?

I hate the word heard.

I'm not gonna say heard.

- Bro, we gotta make
some big boy moves tomorrow.

- I know, bro.

- Hey, you live
and you learn, man.

Make that mistake twice,
then you're a jackass.

All right.
I'm going to bed.

Good night, big boys.

I just can't sleep.

Listen, I come
from a very routine land.

My house is set
on 65 degrees at night.

My pillows are fluffy.

It's a king-size bed.

I come into Hell's Kitchen.

This Darth Vader-looking
fellow's hooked up

to some sort
of ventilation machine.

- And then

somebody over there
starts snoring.

- This is not gonna be
a good night.

A new day dawns
at Hell's Kitchen...

- Me too.
Me too.

High five.

As the Battle
of the Ages continues

between the 20-somethings
and the 40-somethings.

- Finally have our jackets.

This is wild, dude.

- Okay.
Whoo.

Once you do the snap.
- Go, go, go.

- Let's go.

How was that first night
in the dorms?

Comfy?
- Comfy, Chef.

Thank you.
- Yes, very comfy.

- Alex, anybody
in the over-40s snore?

Everyone in my room, yes.

- Billy snores?

- In-between dying when
his CPAP would shut off.

- You know,
I'm trying to live, Chef.

- Blue Team, let's be honest.

That first team punishment
was brutal.

- Yes, sir.
- Yes, Chef.

- Come on.
You do not want

to suffer anymore, do you?

- No, Chef.
- No.

Listen carefully,
because there are

two ways to get
out of punishments

here in Hell's Kitchen.

One, don't lose the challenge.

Obviously, right?
- Yes, Chef.

- And two, by earning
a punishment pass.

- Ooh.

- And you can earn it
in our next challenge.

- Let's go.

I've been watching
"Hell's Kitchen"

since I was 10, 11, 12 years
old,

and I know
that this punishment pass

is definitely a game-changer.

- Right, listen carefully.

Chicken wings.

- Oh, my goodness.

Bro, you all right?

- I'm okay.
I just--I'm sorry.

I tripped.

- Slow down.

Go and get cleaned up.
- Yes, sir.

- Yo, can I get a chicken wing?

What a waste of wings, man.

I wasn't worried
about the guy.

I was worried
about the chicken wings.

Like, look at all those wings
on the floor.

I want to eat those.

Jeez.

- Now, your next challenge.

You've all got 40 minutes
to create

a delicious, elevated
chicken wing.

And as I said, the winning chef
on each team

receives a punishment pass.

Take risks.

Do not be afraid
to make mistakes.

Understood?
- Yes, Chef.

- You have 40 minutes.

Start...

Oh, one more thing.

The chef
with the worst chicken wings

will be going home.

- Oh.
- Oh.

- What?

This is our second challenge,

and someone's already going
home?

- Oh, man.

This is how real
this competition is.

Somebody's gonna be going
home.

- Your 40 minutes
start now.

Next time
on "Hell's Kitchen"...

- Let's rock and roll, baby.

Will the battle

for the punishment pass...

- Glorious, right?

- It's like holding
the power of God.

Turn so cutthroat...

Damn it.
Shut the up.

- Idiot.

That it splinters
both teams?

- You got to scoot over.
You have this whole thing.

- 'Cause I just set it down--
- Shh!

It's all my fault?
All the communication?

And at dinner service...

- Chef table.
Gene Simmons.

Will one chef
be so star-struck...

- Earth to Charlene!

She freezes
with stage fright?

- What is happening?

You think I'm gonna serve that

to the lead singer of KISS?

Prepare to get rocked...

You can kiss my ass!

On the next
"Hell's Kitchen."

- Damn, that hurts.