All language subtitles for Hells.Kitchen.US.S20E01.Young.Guns.Come.Out.Shooting.1080p.AMZN.WEB-DL.DDP5.1.H.264-NTb

It's a the Hell's
Kitchen first.

Gordon's got some
fresh new meat to grill.

We're running a kitchen,
not a kindergarten.

Hell's Kitchen
young guns is all new Mondays.

And check out other FOX
shows like Crime Scene

Kitchen, Masterchef,
and LEGO Masters on FOX.

♪

For 19 seasons, Chef Ramsay

has tested the mettle
of hundreds of chefs.

It's raw!
It's a great pace.

Yes, Chef.
-Oh, boo-hoo. Cry time?

Each season,
he has pushed...

-Well, fight back!
-I got it, Chef.

Challenged...

Can you get
your together?

And nurtured.

You've got the talent.
Believe in yourself.

Yes, Chef.

Chef Ramsay every year

has come up
with innovative ways

to find America's
next great chef.

Huh, huh, huh, huh.

Hell has frozen over.

Get off my station!
But at times,

-the chefs battled each othe.

-Can you shut the up?
-Do something.

You want to get [bleep],
tough guy?

I'm coming for you.

And some have even
taken on Chef Ramsay.

You dish it,
but you can't take it?

-I gave you the leeks, Chef.
-Get out!

Through this two-decade journey

filled with passion...

-[bleep]!
-Tommy, talk to me!

I don't like losing!

Emotion...
-Cuckoo.

Like One Flew Over
the Cuckoo's Nest crazy.

I just need so much more
experience.

And struggled.

Oh, boy.
Why did this happen?

Can somebody
help me?

Chef Ramsay
has crowned winners

and launched careers.

Christina!
The executive chef

of all my restaurants
in Las Vegas,

Christina Wilson.

But for this
milestone season, season 20,

Chef Ramsay is looking
for more than just a winner.

Deep down inside,
you are hitting your stride.

There's a level of maturity
with you like no other.

He's looking
for a young protégé

he can shape and mold...

What the [bleep]?
He needs a diaper.

Dry the forehead. You look like
a nun watching porn.

Into the next
culinary superstar.

You show off
without showing off.

Get ready...

If that's
what you're like at 21,

Heaven knows what you'll be
like at 31.

For the fiercest..
Get out!

This is nothing
personal.

So you're coming at me,
and I don't give a

Do we got to, like, sit out
here and sing kumbaya?

Wildest...

You have
to stop being nice.

We're running a kitchen,
not a kindergarten.

Most dramatic
Hell's Kitchen
season ever.

As soon as he starts yelling.

Let's go.
Wellington in.

I will attack.

Welcome to
the season of Young Guns.

Because none of us are safe.

What's taking so long?

We're getting hungry.

We've cried.
-Get out!

-We got butthurt.
Feel like I've got

a bunch of
12-year-olds in the kitchen.

-He figured it out.
off.

I hurt so much,
and I don't know how to say it.

♪

Vegas, baby.

Hell's Kitchen season 20!

Look at that, you guys!

There's Hell's Kitchen.

Somebody on this bus
is gonna win.

Oh, yeah.

I'm just some kid
from Kentucky

and this is my first time
in Vegas,

so even just coming this far
is absolutely amazing.

I'm here to win.

Hey, black coats,
all four of us here.

We're about to meet
Chef Ramsay.

I know!

Chef Ramsay's
gonna love me because

I'm super cute, super fun,
and I'm also a kick-ass leader.

I remember watching it
when I was, like, wee-little,

'cause it's only, like,
two years younger than I am.

I was, like,
eight years old

when Ariel was on
the first time.

This is one--
definitely the youngest season.

I'm actually feeling
better now that I realize

that, you know,
it's all young people.

I was kind of worried it was
gonna be a bunch of old peope

and I was gonna have to sleep
by some 50 year-old man

-with a CPAP machine.

But, honestly,
I think young people

bring a lot more to the table
than a lot of older people...

We got
a lot more energy.

Because they're so set
in their ways.

Exactly.

I don't want
to sound, like, super cocky,

but there is a new generation
coming in,

and we're taking charge.

That's why I came here,

you know, to prove myself
and to win this thing.

Yeah!
Millennial squad.

Millennial squad,
I like that.

Selfie.

Season 20!

♪

Whoa.
Whoo!

Hello.
It's Marino!

Marino!

All I want to do is say,
"Open Hell's Kitchen, Marino,"

and that's when I was like,
"We're here."

Welcome to Hell's Kitchen.

Thank you.
Whoo!

For our 20th season,
Chef Ramsay

has created
a Hell's Kitche museum...

-How cool.
To celebrate the past

19 seasons
of our wonderful history.

Please meet Shakala and Sean.

They will be your tour guides
of the
Hell's Kitchen
museum.

Guys, ready?
Join me inside

-the Hell's Kitchen museum.

Chef Ramsay decided
to create a museum

to celebrate 20 seasons.

Oh, my God. This is insane.

But it also serves

as an eye-opener
for the young chefs.

It's raw!

He wants them
to grasp the full spectrum

of what they are
about to endure.

Oh, my gosh.
There they all are.

The museum features

all of the chefs
that have come before them...

Yeah,
this is so freakin' cool.

And a number
of interactive video station,

which remind the chefs
that in Hell's Kitchen,

you never know
what to expect...

Why is there
a tank coming at me?

Good morning.

I said, "Are you ready?"

That is so freakin' crazy.

-Ahh!

Scott, what the
is going on down there?

And that it's calld
Hell's Kitchen for a reason.

I ain't no bitch.
What?

I'm not no bitch.

You want to talk some [bleep]?
Let's go step outside,

You want to talk
about fighting?

Oh, wow.
-You want to get up?

-Do you think I'm scared?

Your ears
need to be cleaned out, bitch.

-You better [bleep]...
Oh, my gosh!

-Hey, hey!
-Get out my face.

For real.
I am in your

Get the
out of my face.

Put your hands on me.

One thing that
I'm so concerned about

walking into Hell's Kitchen
is the drama of everything.

I get really bad anxiety
and panic attacks,

but you know what?
I'll hold my ground,

and I'll stand up for myself
if I have to.

And although
the museum showcases

some of the intense moments
in Hell's Kitchen...

get out!
I'm going!

Get out! Get out!
Get out! Get out!

-I'm scared.

It also
celebrates its winners

and the unique way

they have found out
that they are champions.

These are the doors

that the winners
actually walk through.

If you want it,
you go and get it.

I put myself
through culinary school.

I worked three jobs,
slept 45 minutes a night.

Like, it's time to win.

One.

Two.

Three.

Oh, [bleep]!

Yeah! What?

Oh, my God!
Whoo!

Yeah!

It's crazy, you know?

I grew up watching this show.

Not a day in my life

would I ever think that
I would get on this show.

And now one day,
some other young kid's

gonna be staring at my picture.

Christina.

All-Starswinner Michelle.

Our Hell's Kitchen winnerAriel.

Chefs, we have reached
the final part

of the museum tour.

Chef Ramsay has put together
a documentary film

all about Hell's Kitchen
history.

I'm super pumped
to watch the documentary,

especially 'cause
we're all young

and we all kind of want to know
what we're walking into.

We hope you enjoy
the presentation.

Let's go.

Ahh! Definitely unexpected.

I can't stop smiling.
Everyone's cheering for us.

I don't think I've had
a better feeling in my life.

-Oh, there's Gordon.
-Let's go. Line up.

Whoomp, there he is.
He's looking good.

I love photo shoots.

Paparazzi, let's go.
Work those angles.

I recently competed
in a bikini show,

and I love to work out.

I'll flex on 'em.

I'll have pump right now.

Please welcome
our season 20 chefs.

-Well done.

All of you,
listen very carefully.

What you just witnessed
and saw in that incredible

Hell's Kitchen museum
is the past.

You talented 18 are the future.

the desire to be a chef today

is a dream held
by many more young people

than ever before.

Food has changed dramatically
in America, right?

Yes, Chef.

With that in mind,

I've decided for this
incredible milestone season

to find the best young
chef in America

and make that
individual my protégé.

Wow, to be able to have

Chef Ramsay's
stamp of approval

on your work
and to be his protégé,

it's really just like
all the clout you need.

I've got one
more big announcement

to tell all of you.

Listen carefully.

The winner of
this Young Guns edition

of Hell's Kitchen
season 20

will be my next head chef
at Gordon Ramsay Steak

at the Paris Hotel Casino...

Whoo!
I've never been to Paris.

I would definitely need to get
on with a work visa for Paris.

I know that it takes
a year or longer.

Right here in Las Vegas.

Oh,

Men,

All of you
will be cooking

out of that incredible
blue kitchen,

and your sous chef this year
will be Chef Jason.

He was the runner-up
in season seven.

Since then, he has gone on

to open four
incredible restaurants.

Thank you, Chef.

Now, ladies, your sous chef

is season 10 winner
Christina Wilson.

-Oh, my God!

Chef Christina was a badass

and came back
to be Gordon Ramsay's sous,

so that's amazing,

especially in this day and age

when females are making a lot
more presence in the kitchen.

Now, chefs,

it's time for all of you
to put yourselves on a plate

and cook me
your signature dish.

Your 45 minutes starts now.

-Let's go.

Coming up...

This station
will bury you.

I'm just freaking out.

Will one young chef

find herself
out of the competition...

You all right?

No, I'm having
an anxiety attack.

Before it even begins?

I don't want to see her
go home.

Chef Ramsay
has just announced

that this year's winner
will be his protégé

and the next head chef

at Gordon Ramsay Steak
in Las Vegas.

Your 45 minutes
starts now.

Let's go.

And the chefs'
first chance to impress,

the signature dish challenge,
has just begun.

I'm running. Oh, my--
Oh, my God.

Like, this is really happening.

Whoo. Let's go.
I'm ready. I'm here.

You gotta
taste everything here.

♪TeamBlue, right?

Young guns.
It's what it is, fellas.

We the team right now,
baby, team right now.

Boom, game time.

Yo, who's using
that smoke gun?

I've done this before.
This isn't anything new for me.

Make it perfect.

The glitz, the glamour,

I'm not here
for any of that

Let's cook.
I'm here to win a competition.

Yo, is everyone using garlic?

No? Okay.

Look at those potatoes.
Got to beat the boys.

-You okay?
-Yep.

I run a meal prep business.

Normally when you think of meal
preps, you think of, like,

frozen chicken and broccoli,
and you're like, "Blech."

But my sig dish
is Ava Flava's Orange Chicke,

and that is so much flavor.

You get the sweetness.

You get that red wine vinegar,

so I think he's gonna love it.

Does anyone got
some extra chicken stock?

15 minutes gone.
30 minutes to go, yes?

Yes, Chef.
Yes, Chef.

What are you making?
-I'm gonna pan-seared trout

with lemon,
brown butter hollandaise,

and then I'ma do
a green tomato jam.

-Nice.
-Every person

I've ever worked for,
I've surpassed.

I started off as a meat cuttr
at a smokehouse.

Now I'm the executive chef.

I do 60-, 70-hour work weeks.
You work to the bone.

You work till
you're falling asleep,

but that's what it's all about.

So getting the opportunity

as a protégé of Gordon Ramsay,

it's a dream.

15 minutes, ladies, just under.

The Vitamix was on high,
and I turned it back on.

That's so sad.

Because I'm vegan,
I did a vegan dish.

It is an herbal tonic soup.
It has healing properties.

-Let's go.
I think that this dih

could definitely
heal Chef Ramsay.

-He has a lot of fire.
-Oh, my Lord.

So I think he needs
a lot of cooling soups.

It would definitely help him.

I'm gonna make more garnish.

Step on it. Let's go.

I'm making a étouffée.

It's something I grew up
making for my grandma.

I know a lot of Cajun cuisine.

My nickname
is Chef Jay the GOAT.

A lot of people back home
call me the GOAT

because they think I'm one of
the greatest millennial chefs

of all time at home.

I'm, like, in my
natural element right now.

-This is nothing for you, huh?
-Yeah.

Everybody else, they're
looking a little bit shaky,

a little bit nervous.

I'm not scared of anyone.

I'm ready for it. Let's go.

Make sure
you try everything.

I am a sous chef,
so I do run a kitchen.

I definitely have people
who are older than me under me,

and a lot of people
don't respect me.

The fact that I'm young and I'm
a woman doesn't help at all.

My age shouldn't matter.
My food should.

Behind you.

[bleep], look.

Two minutes to go.

What do you got
going on over here?

This dish,
it's important to me.

I love cioppino,
and when I was around 17,

this dish was actually
the dinner

that I came out to my family,
and so cioppino

just has a really
special place in my heart.

If it doesn't make it,
it doesn't make it,

but I just want more garnish.

Ten, nine, eight,
seven, six--

Plating the finishing sauce.

Five, four, three...

-Walking!
Two, one. And, stop.

-Well done, well done.
-Yes!

Uh, gentlemen, ladies,
you don't mind if I invited

some very special guests.

They're Vegas foodies,
and they are here to understand

how good the future generation
of chefs are.

Now, listen carefully.

You are representing
all of America

as the next generation
of chefs.

In the last 19 seasons,

I've tasted over
300 signature dishes.

-Oh.
-Some of them have been great.

That is delicious. Wow. Pink.

Now, that's a very strong five.
Great job.

-Thank you, Chef.

Others have been disgusting.

Ah.

I feel like I need
some plastic wrap on my ass.

And then there were those
that were simply unexplainable.

Spices are raw, bland. My dear
Krupa, yeah, that is crapper.

-Wow.

Listen carefully.

The signature dish is
your first big team challenge.

Basically, it's you on a plate.

I will score your dishes
a number between one and five,

five being fantastic
and one being disgusting.

The team with
the most points wins.

Let's start with you two.
Let's go.

In the Young Guns
signature dish challenge,

Emily, a line cook
from New York City,

goes against Steven,

a chef de partie
from Virginia.

Steve, how old are you?

21.

Wow. Current job?

I'm the chef de partie
for a country club.

So that's one position
under sous chef,

so that's quite a decent
position at the age of 21.

-Yeah.
Where did you learn?

When I was a young kid,
I was really, really picky.

I would eat ramen noodles
and hot dogs.

-That's no way to live.
No.

So my grandmother,
she broke me out of that,

and she exposed me to a lot of
different ingredients.

-Good.
So that's why I'm here.

Good.
Describe the dish, please.

All right. I have a
saffron-poached red shrimp

with a four-cheese polenta
and a stewed tomato broth.

Presentation needs a little work,

but the sweetness
of the tomato broth,

the taste is delicious.

"Delicious"?

I'm trying
not to myself

'cause that's something that
I never thought I would hear.

It's a definite four.

-Congratulations. Well done.
-Thank you.

I'm so happy.
I'm just thinking,

"Keep it together.
Keep it together.

Don't drop a tear right here.
Cry in the shower later."

Good job.

Emily, the passion
for food stems from where?

I've been a dancer
for most of my life.

Wow.

You know how body image

and negative food images

can go into dancers,
so I ended up developing

an unhealthy relationship
with food,

and I developed
an eating disorder.

-Wow.
Food was the enemy.

I mean, how ironic.
Now it's your life. Now it's--

It saved my life, you know?

Like, I found vegetarianism,
so I'm a vegetarian.

For some reason, that
just became my new passion.

Right.
When was the last time

you snuck in somewhere
and had a cheeseburger?

You know, after a couple,
you know, drinks...

-Right.

A little tipsy side of me,

you know,
gets the chicken nuggets

-or gets the--
-Oh.

So you're
a part-time vegetarian.

No, I'm a full-time vegetarian.

-Come on.
Two times, Chef.

Two times,
I can count on my fingers.

But in the kitchen, in the
kitchen, I'll taste the food

'cause
I think that's very important.

It is important.
You're absolutely right.

And describe
the dish, please?

Yes, Chef.
So today I made for you

gluten-free
and vegan cauliflower tacos.

If I put that lime there

as the nose
and turn that around,

-does that look like--

Holy

I think it's funny

because I'm a smiley,
happy person,

and so I guess
that was me on a plate.

You're trying
to make me happy

-with a happy face, right?
-Exactly.

Always trying to put
a smile on Chef Ramsay's face.

Mm-hmm.
Let's do this together.

Oh!

Are you okay
with vegetarian food?

Yes, I'm a vegetarian
on Thursdays.

You're a vegetarian
on Thursdays?

Yeah.

-Now, what is going on?

Dig in.

Come on.
In the bag, girlfriend.

So, um...

It's the opening
round of the first ever

Young Guns
signature dish challenge.

You're trying to
make me happy

-with a happy face, right?
-Exactly.

And Emily, a line
cook from New York City,

is hoping Chef Ramsay is hapy
to give her a high score.

In the bag, girlfriend.

So tortilla could be
a touch bigger,

-but it's delicious.
-Thank you, Chef.

Didn't expect
to see that tonight.

So it's a very strong three.
Well done.

-Thank you.
Good.

-Good job.

Next up,
Keona and Matthew.

I'm definitely
feeling pressure.

I feel, like, all
the other competitors kind of,

like, sizing me up.

Cioppino is a really ambitios
dish to do in 45 minutes,

but I'm proud of it.

And what do you do
for a living?

What's the day job?

I make food videos,
like, on the web.

You may have seen them, like,
the hands cooking those.

-So you're a hand model?

Yeah, I would say that.

I prefer "chef,"
but I'll take the hand model.

But you don't use
your face.

You use your hands, right?

Well, I'm in a few videos
now and again,

but mostly my hands, yeah.

So you just come in
like that all day long, yeah?

Okay, describe the dish,
please.

So here we have cioppino.

I seared
all the seafood individually,

so you have the shrimp,
scallop,

and then we have some halibut
on the bottom as well.

Right.
So visually, it looks classic.

-I'm a big lover of shrimp.
-Okay.

But I'm not very good
at eating shrimp

-and the

Oh, no. Crap.
I didn't take out the crap.

I didn't devein it,
and I'm like, "Shoot."

Why didn't you
clean the shrimp?

Ugh, I--I didn't notice it.
I was going too fast.

You didn't notice that?

Would you like a little bite
of the sack?

-I'll avoid it. My bad.
-You got to get the poop out.

You're literally
serving Chef Ramsay

That's hilarious.

I know you're now legal
to drink,

but were actually drunk

when you put
this dish together?

-No, Chef.

So I'll give you a two.

-Thank you.

Keona, what gives you

the advantage of winning
this competition?

Just struggling my whole life

and coming
from a city of struggle.

-Which city?
-Baltimore.

Baltimore,
was that tough?

It was, yeah,
but I didn't let that stop me.

I just fought so hard,
as hard as I could.

Describe the dish, please.

I have a Cajun Alfredo
pasta topped with scallop,

grilled blackened shrimp,
and some crab.

And the idea
came from where?

Well, I love Alfredo.

It's, like, my favorite thing,
and the spice is a little kick

'cause
I'm a little spunky, so...

Right.

Young lady,
seasoning's on point,

and they're cooked beautifully,
those shrimp.

-Thank you, Chef.
Amazing.

Just cut down.

-Less is more.
-All right.

I'm gonna give it a four.
Well done.

Ladies,
you've got the lead.

We are back on track.

Keona's gonna be a great member
of our team.

-Keona, good job.
-Thank you, Chef.

Let's go, Kiya and Sam.

Thank you.
Okay, Kiya, current job?

So I bartend on weekends,

and then I cook for
the entire facility by myself.

Like, a retirement home?

Hunting.

-So like a gun club?
-Yes, sir.

Wow.
Do you have a gun as well?

-Yes, I do.
-How many guns you have?

We have 67 total.

You have 67 guns?

-Yes, Chef.

Watch out, ladies.
Watch out. A little scary.

Let's not piss Kiya
off this challenge.

Like, dually noted.

And do you have a partner?

I have a boyfriend, yeah.

Yeah, and do you
show him this collection

when he comes around
to see you?

Yeah, he actually started
shooting

when he starting seeing me.

Wow. Yeah,
shooting for the hills.

-Yeah.

All right,
give us a description.

So I made
a applewood-smoked salmon

on a bed of Bibb lettuce
and topped with a apple slaw.

Wow, I mean,
visually it looks beautiful.

Thank you.

For a lady that,

you know,
has 67 guns, trust me.

You're on target.

It's a very strong four.
Good job.

-Thank you, Chef.
-Well done. Well done.

Sam, an executive
chef from Pennsylvania,

needs a direct hit
to outdraw Kiya

and her close-to-the-target
score of four.

We have a Chilean sea bass

with a blood orange
beurre blanc,

and then I have a risotto

with dried porcini mushrooms.

Fish is cooked beautifully,
oh, my Lord.

-Thank you, Chef.
-And all the flavors are there,

so it's a first tonight,
and it's definitely a five.

-Good job. Well done.
-Thank you, Chef.

That's it, fellas. That's it.

I'm feeling absolutely,

like, shocked
and just so happy.

This is what I've worked toward
in my life so far,

so it's absolutely incredible.

Beautiful dish.
Men, we're pulling back.

Next up is Megan, a
line cook from Denton, Texas,

and Kevin, a line cook
from Beverly Hills.

-Describe the dish, please.
-Can I take this off?

Well, you need to take
the lid off

to describe it,
of course you do.

It's a pomme purée
with a pan-seared fillet.

Wow. Beautiful.

It's solid,
but it's not spectacular.

-It needs seasoning.
-Okay.

It's a very solid three.
Well done.

-Thank you, Chef.
Good.

Right, Kevin, the food dream
started with who?

Just with myself.

No one really cooks
in my family.

Both my parents are immigrants
from El Salvador.

My dad, he's worked
in construction

since he got to this country.

You know, he kind of wanted me
to follow his footsteps.

You know, I think the most
important thing, young man,

is that you're
following your dream.

Yeah.

Describe the dish, please.

I cooked a rib eye steak
with a red wine sauce

and potato fondant
and used honey-glazed carrots.

That is a rib eye?

Megan, does that look
like a rib eye?

No, Chef.

What happened to it?

I didn't think you would like

a big, fat rib eye
on your plate.

-You didn't ask me.
-Oh, I should've.

You may cook
in Beverly Hills,

but this dish looks like
it's just come out of Skid Row.

It's almost like you're trying
to get me on a diet.

The dish had potential.
The sauce is delicious.

The steak's a letdown.
It's a two. Thank you.

-Thank you, Chef.
-Thank you, Chef.

Next up, Josie and Antonio,
please. Let's go.

Josie, why are you
connected to food?

I mean, I've always been,
like, a chubby kid...

-Right.
-So 2 1/2 years ago,

I went vegan, actually,
for my mental health.

I was having, like,
a quarter-life crisis

losing a boyfriend

and losing a job
all in the same week,

and that also came
with a completely

depleted bank account,
and, um, it was really tough.

And you bounced back
from adversity, right?

-I bounced back.
-That's called life, yeah? Wow.

This is an herbal
tonic noodle soup.

The base is dried shiitake
mushrooms,

lemongrass, miso, and garlic.

It looks like baby food

with noodles on top of it.

Definitely not the dish
I would've done for Ramsay.

And is it supposed
to be that hot?

Yeah, the Thai chilies
here are really fresh.

-No, but taste that.
-Yeah.

-I like it.
-Yeah.

I didn't ask if you like it.

I asked you how hot it is.

With the women
slightly ahead

in the signature dish
challenge...

Is it supposed
to be that hot?

I like it.

Yeah, I didn't ask
if you like it.

Josie, a vegetaria,
is spicing things up.

The sauce is superhot.

It's a little bit
underwhelming.

-Okay.
-So that's a two from me.

-Thank you.

Executive chef Antonio

is hoping to trounce
Josie's superhot dish

with his blue cheese
smothered pork chop.

Yeah, you caramelized
the pork beautifully,

corn, delicious.

That is a very strong four.
Well done.

-Thank you, Chef.
Good job.

That's a wink to
my mom and dad right there.

It's like, uh, uh, uh.
Look at your boy now.

Brynn, a line
cook from Rhode Island,

makes her first impression

with a chimichurri
marinated flank steak.

Great potential.
I would've given that a four

had it been
seasoned properly tonight.

-You've got a three.
Great, Chef.

-Thank you.
So it was just--

ugh, it could've been a four
if it had more salt.

In my head, I was like, "No!"

Where you from, bud?

I'm originally
from Rogers, Arkansas.

I'd never been outside
of Arkansas or Missouri.

-N-Never?
-I saw a palm tree,

and I was like, "Holy [bleep]."

-Yeah, yeah, yeah. Yeah.

I have a beautiful
pan-seared trout,

asparagus,
brown butter hollandaise,

and a green tomato jam.

That's delicious.
-Thank you, Chef.

Fish is cooked beautifully.

I'm gonna give you
a four.

-Good job. Well done.
-Thank you, Chef.

Next it's a battle
of sous chefs

as Kentucky chef Payton
hopes Chef Ramsay

will think his pork chop
with parsnip mash

is a front-runner.

Presentation, rustic.

The parsnip needs to be
a little bit creamier

'cause it's lumpy.

Did you take the core out?
'Cause it's grainy. It's bland.

I kind of feel like a dog
who on the floor,

and the owner's just
coming over

and beating me
with a newspaper.

So that's a two.
-Thank you, Chef.

I feel like I let my team down.

Colorado chef
Victoria is banking

on her pan-seared chicken
thigh and vegetable risotto

to recoup
some points for her team.

How did you
cook the chicken?

I pan-seared it.

-Mmm. Chicken's delicious.
-Thank you.

It's a very strong four.

-Well done.
-Thank you, Chef.

With only
two rounds remaining,

meal prep chef Ava
hopes to defeat Alex,

a line cook from
Hudson Valley, New York.

-Where you from?
-Anchorage, Alaska.

I think that's
a Hell's Kitchen first.

I don't think we've ever
had anybody

in 20 seasons from Alaska.

So what I made for you
is Ava Flava's Orange Chicken.

This is really happening.
He's right there.

He's about to eat my food.

Hi.

So the rice
is undercooked.

Your broccoli could be
so much more tasty than that.

You're the Ava Flava,

and right now, it's lacking
flavor, young lady.

I'm gonna give it a two.
Thank you.

Alex, describe the dish,
please.

I have for you
a pan-seared duck

with a soy whiskey glaze
reduction

and sautéed bok choy.

Sliced way too thin,

so it's way overcooked,
which is a great shame

'cause the actual flavor,
delicious, so it's a three.

It should be a four,
but it's a three. Thank you.

Thank you, Chef.

I was overthinking the duck.

I know I can do better.
This is not the best I can do.

26 to the Blue Team,
and 25 to the Red Team.

It's so close.

Let's go with the last two.

-Morgana...
It's up to you, girl.

And Jay.
Let's go, please.

My heart is beating
very hard right now.

I'm the last person to go,
so I know my team

is definitely riding on me
to go ahead

and bring this home for us.

Describe the dish, please.

So I did a crawfish étouffée.

I've just never known
any chef in America

to get an étouffée flavorsome
in 45 minutes.

Any chef in the country
would be spending 45 minutes

cooking the roux out.

I just don't know
why you would do étouffée

in 45 minutes.

I--I don't--I don't--
I don't get it.

I hope I can do it.

The color's nice.

The spice is raw,
and the flour's raw.

It's not a roux.
It's ruined. Damn.

I'm gonna give that a two, Jay.

I'm like,
"Aw, rookie mistake."

A dark roux
takes forever to make.

Damn.
Morgana, how old are you?

-I'm 21.
Stop it. You look 16.

I have a baby face,
but I have an old soul.

The love of food
comes from where?

I accidentally got
a restaurant job when I was 16.

They put me on the line.

So you started working
behind the line at 16,

dropped in to the deep end.

Yeah, I had no idea
what I was walking in to.

That's amazing.
And how did it affect you?

Did you rise to the challenge?
Did you--

I definitely did. I became
the best at my restaurant.

I had not only cooked,
I also served.

I've bartended.
I've catered.

It's my passion.
It's what I love to do.

Good.
Describe the dish, please.

Today I made for you
a pan-seared duck

with brussels sprouts,
prosciutto,

and carrots
with a rich pan sauce.

Visually,
it looks beautiful.

Thank you.

♪

Chef Ramsay
just kind of sits there

and, like, ponders.

Oh, my God. Like, is it bad?
Is it great?

Like--like, tell me.

There's only one
dish that hasn't been scored

in the Young Guns
signature dish challenge.

It looks beautiful.
And now Morgana

can either win it
or lose it for her Red Team.

I think all we need
is a three.

I'd like to give it a five.
Congratulations, Morgana.

Damn. Come on, man.

We were so--
Ugh! That close.

Well done.
Head back, please. Good job.

It actually feels like
I'm dreaming.

It doesn't feel real.

He is definitely
an idol of mine.

Good job.

I have a picture
of him hanging in my kitchen.

Morgana,
dish of the night.

And I'm just super happy

that I could impress him.

Congratulations,
you've won it for the team.

-Thank you, Chef.
Well done.

This reward tonight
is very special

because you'll be dining
at the
Hell's Kitchen

season 20 Young Guns
prize restaurant,

Gordon Ramsay Steak 2.0.

You'll have
three
Hell's Kitchen
winners

-joining you...
Ooh!

Oh, my God.

Season 17 winner Michelle,

season 18 winner Ariel...

Oh, my God!

And season 10 winner,

your very own sous chef,
Christina.

I am, like, super,
like, about empowering women,

and so knowing that there is
strong females out there

who are doing
what I want to do,

that's a huge inspiration.

Men, you're in
for a long, difficult day,

because today, it's stock day.

-You'll be making stock.

We have a number
of deliveries arriving,

so they need to be broken down,
checked off,

and put into
the correct refrigeration.

Wow.

Both teams,
head into your dorms.

Your sous chefs are waiting.

Ladies and gentlemen, give 'em
a big round of applause.

-Great. Off you go.

Wow.
Look, you guys.

Oh, my gosh.

We're here.

Like, what the [bleep]?

That was crazy.
crazy.

I know, right?
I love it.

Veg girls.

Veg girls
gotta stick together.

Look where the
we are, fellas.

So did anybody have,
like, a second

where he walked through
and you were like,

"Oh, yeah. Oh, yeah.
Here's what we're doing."

I forgot. I was just cooking.
I was just cooking,

and then I, like,
turned around.

I'm like, "Wait, holy
There he is.

Yeah, there's Gordon Ramsay."
Yeah, yeah.

Guys, let's go.
Get all your team together.

Yes, Chef.

It absolutely sucks
not being able to go out

and to meet these people
and get their influence.

Rollin' out in style. Whoo!

Sorry, guys.
Bye, boys.

Bye, ladies.
Have fun.

You too.

The girls have
that vibe where,

"Oh, we got this,
you know, like, no problem."

But they have no idea
what we're capable of.

Let's not let
that be us ever.

Bite me.

Oh, yay!

I look straight ahead,
and it's Gordon Ramsay Steak.

It's beautiful.

Chef Michelle
and Chef Ariel here.

Nice to meet you.
Hi.

I can't believe
we get to talk

to Michelle, Ariel,
and Christina.

Just getting advice
from those three women,

I feel like
we have a one-up now.

How do you
like the digs?

It's pretty lit.

-Yeah.
I'm about it.

She said, "It's pretty lit."
They are young.

So what questions
you guys have?

Do you think that it's smart

to take risks
during the challenges?

The difference
between season six

and going back ten years later
is that I stayed super safe

and played it safe the first
time, and I fell short.

Just remember, is it
right or is it right now?

Because if it's not right,
then don't give it right now.

Have you guys sized up
the boys' team at all?

-We're not too worried.
No?

Me neither.

Can you get
these fish collars broken down?

They ain't gonna fit in
the pan like that.

This sucks.

It hurts a lot
especially 'cause,

you know, I got a four.

A couple of the dudes
got a four.

It sucks to lose like this.

I would say onions
go in the big boy, the Lexan.

The rest go in everything else.

While the girls are out,

you know, eating
and having fun...

You need help
with any of this?

We're learning,
you know,

where everything
is in this kitchen,

and we're getting used
to working with each other,

and so it's kind of
building us up as a team.

Good team bonding.

This should be
our last lost challenge.

We need to make sure we cook
that out.

me.

Excuse me.

-Yay!

Hello.

How are you, my darling?
Good to see you.

Gordon Ramsay came.
Oh, my God.

Yeah, just another casual
dinner with Gordon Ramsay.

How nice
for you two to be back...

Oh, yeah.
-Having been in their shoes,

-right?
I know.

-They're so young.
-They are so young.

Don't.
I feel like their granddad.

I don't think
that I knew that I was

where I was supposed to be

-at that age.
21. Yeah.

And so I'm just--
Yeah.

I'm actually very mesmerized
by the fact

that you guys all know that
this is what you want to do.

You know,
push yourselves,

and when you've made a mistake,
own it.

Don't hide it.
It's so important.

And congratulations
on that challenge, by the way.

Thank you, Chef.
Yes?

The boys are really pissed.
Trust me.

Here's to a great start
on the Red Team.

Long may it continue.
The Red Team. Girl power.

-Excellent. Girl power. Cheers.
Girl power.

Because Chef Ramsay

has never had
such a young group of chefs..

Everybody get your aprons.

He wants
to nurture their passion

for cooking
with some late-night trainin.

Does everybody
have the menu?

Yes, Chef.
Take notes,

'cause we're doing it one time.

So the game plan
for today

is taking it
step-by-step.

So we're gonna cook
it mostly on the skin side.

A couple teaspoons
of veg stock.

Don't put 'em both
in there together.

Then you're gonna
bring up the temperature.

Going through that,
making sure I'm absorbing

all of the knowledge that
Chef Christina's gonna show us.

You need to be coordinated,
managing yourself, your team,

and your time, or this station
will bury you.

With that comes, unfortunately,
a whole bunch of nerves.

I'm just freaking out.

Oh, I feel like it's 'cause

we just got shoved information
down our throats.

If I have a mental breakdown,
just bear with me.

No, I'm having
an anxiety attack.

Go take some breaths,
cold water.

I'm worried
about Brynn a lot

with her emotional
mood swings and stuff.

It's the first day,

and I don't want
to see her go home.

Brynn's having
an anxiety attack.

I can help. I'll go help.

I think it's just all
starting to, like,

come in to,
you know, perspective.

In my head, Ifreak out.

Part of me is like,
"Dude, like,

"why are you freaking out?

"Like, your team won.

You got a three
on your dish."

Like, but then it's just

that stupid little bit
of self-doubt.

For a long time, I've just felt
like not good enough.

I put so much pressure
on this as though, like,

if I get disqualified,
I'm gonna be nothing.

Dude, I have so much
self-doubt,

and that just sucks
'cause it's so crippling.

-Well, everybody does.

You're not the only one.

And it's good.
We're gonna get it all out.

-We're gonna get it all out.
-I know.

So you're gonna
kill it tomorrow.

What's that picture?

So this was--I was adopted,
so this was, like, from, like,

when the orphanage--

I was blessed to be adopted
into, like, a nice family.

-Where was this?
-So this is, like, Cambodia.

But I always carry it
around with me

'cause it's just, like,
a reminder of, like,

it sucks now, but, like,
I could be in this situation...

-Yeah.
-Which is, like,

-ten times worse.
-Look at where you are now.

-Like--
-I know.

Just being grateful.
This is so freaking cool.

-I'll be good. It's just like--
-Yeah, I know you'll be good.

And thank you
for sitting and talking to me.

Knowing that I have
a really good supportive team

from the girls
is, like, amazing.

It's refreshing
to be in a group of people who,

like, yeah,
you're competing with them,

but they also, like,
care about you,

only, like, what, like,
12 hours in.

Thank you.
Any time.

Ohh. Okay.

I'm gonna have to rub some dirt
in it, as my pops would say,

and just keep going.

♪

Red kitchen, line up.

Good morning.

Good morning, Chef.

I'm glad that you are all
at least 21,

because here in Vegas,
mixology is an art.

I appreciate mixologists.
Thank you. Bless you.

And I like alcohol.
But at the same time,

seven calories per gram.
You gotta choose wisely.

Now, these incredible
bartenders over here

can blend different flavors

and do it in such
an amazing, fascinating way,

just like chefs.

Now, these guys
are so highly skilled...

-It's incredi--

-You okay?

Really? I'm just explaining
how skilled you are,

and you're just gonna smash
the glass?

Guys, come on.

As I was saying, with
the rising trend of mixology,

more and more dishes
are being created

-with the very, very best.

Oh, come on.

Hey, have you been drinking?

I'm here explaining
to these chefs

that you guys are
the best bartenders in Vegas,

and right now, you're acting
like a bunch of clowns.

Uh, Chef,
we're not actually clowns,

but we are jugglers.

Ooh.

And they are not
any ordinary jugglers.

They are the stars of
Absinthe at Caesars Palace,

Water on Mars.

Ooh, what's happening?
Aw!

Oh, my God!

♪

This is, like,
the greatest day 'cause, one,

Chef Ramsay's in the room.

Two, there's dudes
ripping off their pants

and juggling for me.

Oh, my God!
Whoo!

♪

It's pretty intense,
you know?

I would've dropped
every single one of them.

Whoo!

I try juggling
some oranges sometimes.

Two, I can juggle.

You know, you do the little
trick where you go boom

and it goes up
and you catch it.

That's about it.
I can't juggle for

♪

Wow. Great job, guys.

Now, chefs, as you just saw,

these amazing
professionals understand

how to juggle
a variety of objects,

and they do it with such ease.

Today...

you'll be juggling
the finest alcohols

with the finest of proteins.

There is no better time
to impress

because the winner
of today's individual challenge

will receive this
incredible Punishment Pass,

which will get them
out of any punishment,

should their team lose.

They'll also go on the reward
with the winning team.

In addition to going on the
reward with the winning team,

you'll also get to select one
person from that winning team

to take your place
in the punishment.

Trust me, you definitely
want to get out

of those punishments.

this is a competition,

and I'm examining
everything you do,

so I'm sorry to say
one of you...

Will be leaving shortly.

Holy
It just got so real.

hit the fan.
I was like, "No."

I was like, "He's lying."
I was like, "This is a hoax."

This is insane.

Next time on Hell's Kitchen...

I actually do have a lot of
experience with that Don Julio.

I think I might take
a little sip.

Will Chef Ramsay regret

-giving the Young Guns...
This is on fire.

How does that happen?

Access to alcohol?

Have you been drinking?

Marino, for the 300th time,

-open Hell's Kitchen.
-Subito.

How long?

We don't have
nothing over here.

Oh, my God.

With the pressure mounting...

What's taking so long?
We're getting hungry.

One chef
does something so devious...

Come on. Come on!

Oh, my God.

That even
Chef Ramsay can't believe it.

After you left
the kitchen, I found this.

All next time...

I didn't come here
to go home.

On a double-crossing episode

of Hell's Kitchen.

Let's go!

Don't miss an explosive moment
of Hell's Kitchen Young Guns.

All new, Mondays on Fox.