Original subtitles

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.