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00:01In 2005, food was formless and bland.
00:06A primordial soup.
00:08Pallets were primitive.
00:10Until...
00:13One man created the ultimate competition
00:18that set the culinary world on fire.
00:22Welcome to hell.
00:24How dare you!
00:26This is a joke!
00:27For over two decades, his fire raged...
00:31No! No!
00:32Get out!
00:33...as Hell's Kitchen dished out drama...
00:35Get the out of here!
00:37Put your hands on me.
00:38You second-guess me!
00:40Listen to me!
00:42...emotion...
00:42I cracked under the pressure.
00:44I cracked hard.
00:45Oh, fuck!
00:45Look at a phone call.
00:47You mean...
00:48...and conflict...
00:49You haven't got it.
00:50You know that.
00:51Let's go step outside.
00:52You got no respect.
00:53...his unique challenges pushed the chefs to their limits.
00:56Bring a damn thing!
00:58And his curriculum made sure the cream rose to the top.
01:01I think our Irish friend over here is after Michelin stars.
01:04Through it all, Hell's Kitchen is the place to be.
01:07Hey, baby.
01:08I'm getting hungry.
01:09I've never tasted it like this.
01:11Well, he earned his money.
01:12Oh, yeah.
01:13Here's to Hell's Kitchen.
01:14The flame grew into a towering inferno.
01:18Hell's Kitchen is a smash hit.
01:21Audiences can't get enough.
01:22Inspiring a whole new generation.
01:24Ladies and gentlemen!
01:26Our Hell's Kitchen winner!
01:29Now, with Hell's Kitchen in its historic 25th season,
01:34there's an entire generation of chefs,
01:37too young to know a world without Hell's Kitchen,
01:41ready to face their gauntlet.
01:44I'm done with excuses!
01:47I'm not laughing.
01:49Yes, Chef.
01:49Get out!
01:50Oh, my God!
01:51This is Hell's Kitchen 25.
02:09Oh, my God!
02:14What's your name?
02:15Hailey.
02:16Hailey?
02:16Aina.
02:17Gabe.
02:17Nice to meet you, Gabe.
02:19Maya.
02:19It was rock and roll, baby!
02:21It was rock and roll!
02:22Woo!
02:22Like, we got chosen out of so many other people.
02:26Like, when did you guys start watching?
02:28Because I was, like, 12.
02:29Yeah, I was very young.
02:31I remember watching it, like, with my grandma
02:33when I was little.
02:34I am so pumped.
02:35Like, it's a dream.
02:36I am a fan of Hell's Kitchen.
02:38I grew up watching it a lot,
02:40so to be on Hell's Kitchen,
02:42someone pinch me.
02:43Like, wake me up.
02:44This isn't real.
02:45I think we're special.
02:48Guys, look.
02:53Yeah!
02:54Oh, my God!
02:55Oh, my God!
02:56Oh, my God!
02:57Oh, my God!
02:58Oh, oh!
02:58Definitely feel like a rock star.
02:59This is insane.
03:00It's a crazy party for this season.
03:03There's so many people screaming and cheering.
03:05To celebrate the 25th season of Hell's Kitchen,
03:09Chef Ramsay is kicking things off with a special screening.
03:13Are you ready to join the party?
03:15Yeah?
03:16And this season's chefs are getting the VIP treatment.
03:21Smile!
03:22Smile!
03:23I'm raising one eyebrow the entire time,
03:25letting the camera hit all my good angles.
03:27It's the Blue Steel.
03:31I feel like an A-list celebrity.
03:33I feel like Denzel or something.
03:35Like, everyone's just cheering for me,
03:37little old me.
03:45I'm nervous as hell.
03:48I've watched Hell's Kitchen so much,
03:50so it's like, wow, I'm here.
03:53Like, I'm living in the show instead.
03:56I'm here.
03:57I'm here.
03:58I'm here.
03:58I'm here.
04:01I'm here.
04:03I'm here.
04:03I'm here.
04:04I'm here.
04:05I'm here.
04:05A chef whose door opens will become the winner of Hell's Kitchen.
04:10One, two, three.
04:24Yes!
04:29I've seen all of these contestants win and walk through those doors,
04:33and I'm here to prove to myself that that can be me.
04:37What's up, everybody?
04:38My name is Rock Harper, and I won season three.
04:41I'm Ellie Parker.
04:42My name is Paul.
04:42Scott Cummings.
04:43Natasha McCutcheon.
04:45Megan Gill, and I won season 14.
04:47Season 16.
04:48Season 17 of Hell's Kitchen.
04:50Being able to compete on Hell's Kitchen
04:52was such an amazing opportunity.
04:54I am now the executive chef at Hell's Kitchen Foxwoods.
05:00It's something that I've always wondered,
05:02is kind of what happens after these chefs win.
05:05What do they do?
05:05What do they go on to do?
05:07Now I know these past winners,
05:09they've really just built a hell of a career.
05:11Chef Ramsay.
05:12Chef Ramsay.
05:13Chef Ramsay.
05:16Thank you very much, chef.
05:17They say I never meet a lady,
05:19but that's the best thing that has ever happened to me
05:21in my entire career.
05:26Please welcome the Hell's Kitchen winners.
05:47And Chef Gordon Ramsay.
05:58See Chef Ramsay is so unreal.
06:02He has such a presence to him, you know?
06:05You can't help but just be in awe of him.
06:09Welcome to Hell's Kitchen, guys.
06:13I am so grateful that we have reached this incredible milestone.
06:17Chefs, for many of you, your journey to becoming a champion
06:21was never an easy one, right?
06:23Ryan, you came close to not even receiving a black jacket.
06:28Don't remind me. Please don't remind me.
06:30Look, you know what, Chef?
06:31I think that was a turning point for me in Hell's Kitchen.
06:34Ryan, that was a tremendous dish,
06:37but I've got some bad news for you.
06:39You're going to have to put up with me for a little bit longer,
06:41because I have a black jacket for you as well, young man.
06:49Oh, my God! Oh, my God!
06:52So, my advice to you guys is believe in yourself.
06:55Best of luck.
06:59Alex, you went from cooking for your life
07:02to Hell's Kitchen champion.
07:04The chef whose door opens
07:07will become the winner of Hell's Kitchen.
07:15I just want Hell's Kitchen.
07:21Listen, at the end of the day, this is a competition.
07:23You're going to get in your head a bad challenge,
07:25a bad dinner service.
07:26You've got to bounce back, and do not stop giving 100%
07:29until there's zero seconds on the clock.
07:35Season 25, Chef, please, all of you stand up.
07:39As Hell's Kitchen's been on for a generation,
07:4125 is not just our number of seasons.
07:44This year, it's also our age limit.
07:52I feel like it's really time to shine and let everybody know
07:56that the younger kids are coming to take over.
08:00Age is but a number.
08:02One of you will become my head chef at Hell's Kitchen
08:06here at Foxwoods Resort Casino.
08:09And that job comes with a prize to a value of $250,000.
08:15Super.
08:21250K is a lot.
08:22Even in this economy, like, come on.
08:24I could buy at least three more cats.
08:27Are you guys ready?
08:28Yes!
08:30Good.
08:31You'll have 15 minutes to cook
08:33your incredible signature dishes.
08:3415?
08:3515?
08:3515.
08:37You're younger.
08:38You're more talented.
08:3815, yes?
08:39All right.
08:40OK, 45 minutes.
08:42I thought we were going somewhere.
08:43Way better.
08:44Now, I know you're all Gen Z.
08:45Let's put it in a vocabulary.
08:46You'll understand.
08:48Today, I want these dishes.
08:52Bussing, man.
08:52Yes?
08:55Understood?
08:57Good.
08:58Guys, what are you staring at me for?
09:01Follow Mourinho.
09:02Let's go!
09:03Come on!
09:18There is 40 minutes left in the signature dish challenge, and these young chefs are all
09:23fully aware of the importance of making a good first impression.
09:27How are we feeling?
09:29How are we feeling?
09:30How are we feeling?
09:30Feeling great, right?
09:31Blue team all the way.
09:32Yes, sir.
09:33How are you doing, man?
09:34How are you doing, dude?
09:35I got trout.
09:36Love that.
09:36What about you?
09:37A little duck.
09:38My signature dish is a spice crusted duck with a vanilla parsnip puree and a blood
09:43orange gastrique.
09:45Honestly, I've never really cooked duck too much.
09:47My girlfriend doesn't even like duck, so I really don't have a tester, but thought I could
09:51take a cool risk, and you know, I like to have a little fun.
09:54I definitely should have not worn white working with blood orange.
10:00What are you making today?
10:01I'm making duck with carapé ribs and sour cherry gastrique.
10:05This dish marks my first gold medal in a competition when I went to culinary school.
10:10The competition required you to do a poultry, and my chef at the time was like, George,
10:14you got to go chicken, and I said, hell no.
10:16Chicken is for the, you know, for the weak people.
10:19I want to do duck.
10:20One of your teammates is making duck as well.
10:23We're going to kill it together.
10:24It's a hard protein to cook, so yeah, there you go.
10:27Growing up as a Chinese American, we would go to the pecking duck house all the time,
10:31and it was just one of my favorite things, and it reminds me of my family and my childhood.
10:36That's why I decided to cook that today.
10:38Right behind.
10:41I'm definitely channeling the crazy, chaotic side of me that is sometimes in the kitchen
10:48just because of nerves.
10:50Something burning.
10:52Woo!
10:53You all right?
10:54Yeah, there's just a pan of grease.
11:00What are you working on?
11:01I've got potatoes working for the gnocchi.
11:04Gnocchi is something that I've grown up eating my whole life.
11:06I'm from Argentina, and in Argentina, it's actually a very important tradition to eat gnocchi
11:11on the 29th of every month, just because it brings you a little extra luck.
11:15My aioli's a little thin.
11:16What should I do?
11:18Oh, more oil will make it thicker, more water will make it thinner.
11:22Perfect.
11:23I've been cooking in fine dining restaurants ever since I was 18, which is something I know
11:27a lot of people here haven't done.
11:29So I'm confident I can be a leader in this competition.
11:33Gentlemen, 15 minutes to go.
11:35One stunning signature dish.
11:37Let's go.
11:40Haley and Jada, y'all are both making salmon?
11:42Yes.
11:43I'm doing a blacked salmon with a crawfish veluté.
11:47Mmm.
11:48I haven't had crawfish in a while.
11:49Are you from the south then?
11:50Yes, I'm from Texas.
11:51Where in Texas?
11:52I have Louisiana roots, Houston.
11:54I'm from Dallas.
11:55Okay, okay.
11:56I love to hear that we have a fellow Texan in the kitchen.
11:58Yep.
11:59Growing up as a kid, I was so confused about what my passion was.
12:03Don't forget about your proteins.
12:05Am I salmon ready?
12:06And I look back and I'm like, what do I do that, you know, brings me joy and happiness?
12:11And I'm like, it's food.
12:12Do we have a pan cover?
12:13There's some lids over there or you can put another pan on top.
12:17Okay, okay.
12:18Diego, what you got going over there?
12:19Oh, I got a chorizo, a bechamel.
12:22It's going with a masa, a buttermilk biscuit, and a marinated skirt steak.
12:27I chose this as my signature dish because dad's side of the family from Mexico, my mom's side
12:32of the family from North Carolina.
12:34So, I just thought, why not just fuse them?
12:37I'm a little worried about my biscuits right now.
12:40Yeah.
12:40They're right in here.
12:41Well, that oven's hot.
12:42You want a hotter convection.
12:43I'd be in that one, no?
12:44I'm definitely taking a risk with these biscuits.
12:47There's a lot of things that can go wrong with them.
12:49How long you need on the biscuits?
12:51I don't know, chef.
12:52Probably like another 10.
12:54All right, gentlemen, 10 minutes to go.
12:55Yes, chef.
12:5710 minutes.
12:5710 minutes.
12:58I'm definitely feeling uneasy.
13:00Add oven's plate.
13:02Ready to the culinary gods, man.
13:03I'm mentally preparing myself to not even have my biscuits on the plate.
13:10me.
13:11What is that?
13:12There's a cornish hen inside, chef.
13:14What's the dish called?
13:15Hen and a pumpkin.
13:17Right now, looking at that mess, I'd like to stick your head in there.
13:19You know that?
13:20It's a Mardi Gras gumbo.
13:22Does it normally look like a plate of liquid ?
13:24No.
13:27What in the hell is that on there?
13:29My name is Krupa.
13:30This is a traditional Gujarati dish.
13:32My dear Krupa, yeah, that is crapper.
13:35Chef, can we pray before you bust my ?
13:43What did you say in the prayer?
13:45Lord, please don't let chef bust my .
13:48What a beautiful prayer.
13:52How long you need on the biscuits?
13:54I don't know, chef.
13:55Probably like another 10.
13:57All right, gentlemen, 10 minutes to go.
13:58Yes, chef.
13:5910 minutes to turn.
14:00I'm really hoping for success with my signature dish, but these biscuits could be the death
14:05of me.
14:05I'm a little worried about my biscuits, bro.
14:07I'm being so honest.
14:08Seven minutes to go.
14:10Seven minutes.
14:11What are you making today, man?
14:12I'm making a pork chop over a red mojo sauce.
14:17This dish does not originate anywhere besides my brain.
14:20Dang it.
14:22Is this the finished product or is that?
14:23That's my red mojo sauce.
14:25It's colored with beets and peppers and strawberry.
14:28I don't think strawberry is usually paired with any protein.
14:32It's a big risk, but that's what we're here to do, to make risks on the first day, because
14:36I'm not here to play.
14:37I want to win.
14:38My hands are super greasy.
14:40Are you able to help me open this?
14:41Thanks, chef.
14:41You look jacked.
14:43I don't look jacked.
14:44I am jacked.
14:45Ha-ha.
14:46Thank you, chef.
14:48Behind?
14:49Okay, final minute, ladies.
14:51We've got to go.
14:52Yes, chef.
14:52I cannot wait to taste what this generation is going to serve up.
14:56Don't play in the air.
14:57Don't play in the air.
14:58Put your plate down when you're yes.
15:00Adi-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha.
15:02Who made these biscuits?
15:05Oh, my God.
15:07Diego made these biscuits.
15:0830 seconds to go.
15:10Come on, guys.
15:10Hey, let's go, boys.
15:11Yeah, let's go.
15:12Come on, ladies.
15:14We're winning this.
15:15First challenge.
15:16Come on, Blue.
15:18Come on, Blue.
15:199, 8, 7, 6, 5, 4, 3, 2, 1, and serve.
15:30Oh, my Lord.
15:35Now, everybody happy with their dishes?
15:37Yes, chef.
15:38Diego and Georgiana, let's go.
15:40Chef Ramsay will score each dish from one to five.
15:43The team with the highest total score will win the challenge.
15:47Right, tell me what we've got.
15:48Come on.
15:49I have a soy honey skirt steak, a jalapeno masa biscuit,
15:54chorizo bechamel, and pickled tomatitos.
15:57Biscuits are delicious, by the way.
15:59Thank you, chef.
16:00The cook on the steak is perfect.
16:01It's definitely a five.
16:03Great job.
16:03Well done.
16:06Wow.
16:06Oh, biscuit boy.
16:08Georgiana, what's the position you hold now in the kitchen?
16:11I dropped down to a line cook, but I was an executive chef
16:13for a year and a half.
16:14That's a lovely accent.
16:15Where's that from?
16:16Romania.
16:17How long have you been in the US?
16:19Nine years.
16:20Wow.
16:20And so where do you live?
16:21I live in Kansas City.
16:24Wait, Romania to Kansas City?
16:26Yes.
16:26How the hell did you get there?
16:27Well, I grew up in Romania in an orphanage,
16:29and it was funded by a group of Americans
16:32that are based in Kansas City.
16:35Wow.
16:35And their goal was to bring us here to study,
16:38get high school and education, and I ended up staying here.
16:41Amazing.
16:41What was your first impressions of Kansas City when you arrived?
16:44Boring.
16:45And what do you think of the name Patrick Mahomes?
16:47Kansas City raves about Patrick Mahomes, so he's a good...
16:50Yeah, I don't.
16:51I rave about you.
16:52Yeah, but don't worry about me, honestly.
16:55Right, um, show us what you made.
16:57For you today, chef, I made pintered duck rest with a carapuri.
17:01Uh, if anything, the duck just needs to have rested a tad longer.
17:05But, uh, young lady, uh, it's a very strong fall.
17:09Good job.
17:09Thank you, chef.
17:10Huh?
17:10Pretty good.
17:11Up next is private chef Joy from D.C.
17:14against sous chef Mike from Boston with his...
17:17Spiced crusted duck with a vanilla parsnip puree and a blood orange reduction.
17:22Mm-hmm.
17:23I think the only thing visually for me is that this white fat here.
17:27Such a shame.
17:29Seasoned usually.
17:30Puree is exceptional.
17:31But because you didn't render that fat, I can only render you a score of four.
17:37What a shame.
17:38Nice.
17:40It's just a little bit of rendered fat that's gonna haunt me in my nightmares.
17:45Joy, give us the insight at the beginning of the journey.
17:47I grew up in a traditional Chinese-American household.
17:51Mm-hmm.
17:51And they were a little disappointed in my choice of career.
17:54The options you get is usually, like, a doctor or a lawyer.
17:56And so it was hard for them to believe in me at first.
17:58So I just worked my way up from the bottom to the top, um, starting at a small local brunch
18:03place.
18:03Um, and then ended up in D.C. at a Michelin star.
18:06I love the fact that you stuck the two guns.
18:08You followed your real passion.
18:11Yes.
18:11And irrespectful of your parents.
18:12You've gotta be happy with where you're going, right?
18:13I'm very happy, yes.
18:14Tell us about the dish.
18:15What have you got?
18:16So here today, I have a pansier duck breast dusted in fennel and, um, Chinese spice spice.
18:23With this potato puree and a red wine reduction.
18:30Ah, bloody hell.
18:35Joy, uh, my goodness me.
18:47It's the second round of Signature Dish.
18:49I grew up in a traditional Chinese-American household.
18:53My immigrant parents were a little disappointed in my choice of career.
18:56And 25-year-old Joy is nervously waiting for Chef Ramsay to deliver the verdict on her duck.
19:02Joy, uh, bloody hell.
19:06My goodness me.
19:09Man.
19:10I suppose the only problem I've got with this dish is your parents can't taste it.
19:13Is that good?
19:14But they will be happy to know you've got a five.
19:16Congrats, girl. Well done.
19:17Thank you, Chef.
19:18All right, pretty well done.
19:19Wow.
19:20I just beat out Big Mike, so I'm feeling extremely proud.
19:25Let's go, girls.
19:26The doctors ladies.
19:27And also kind of hoping that the boys see this as, like, shoot, like, she's real competition.
19:33Like, she's somebody to look out for.
19:35Good job.
19:36Thanks.
19:37The next battle features sushi chef Miguel from Texas against lead line cook Nadia from Maryland, who has just served
19:45a...
19:45A seared bronzino.
19:46Mmm.
19:47A courgette puree on the bottom.
19:49Glistered tomatoes with a beurre blanc on top.
19:52Fish is cooked beautifully.
19:53Thank you, Chef.
19:54Uh, it's very hard when you serve a beurre blanc on top of a puree, because it sort of blends
19:58into one.
19:58Um, it's a shame.
20:00I'm gonna give it a three.
20:04Miguel, give us an insight.
20:05What's the dream?
20:06To be a house husband.
20:10That's the life.
20:12I want to cook good food to keep my now fiancee very happy.
20:15Um, I'll be married in two months, so that's the, that's the goal.
20:18You know what?
20:19I want to be a housewife.
20:21One day.
20:22But right now, I'm here because I want to be the head chef for Chef Ramsay.
20:27So, a house husband.
20:28She's gonna be a happy woman.
20:30I'll tell you that much.
20:31Ladies, are you, uh, you listening?
20:33I'm taken.
20:34I'm taken.
20:34Sorry.
20:35Man.
20:37Ah, right.
20:38Uh, tell me the dish.
20:39What have you got?
20:39Yes, sir.
20:40For today, I have salmon cakes with a gochujang aioli and a scallion salad with some, uh, crispy salmon skin.
20:45They're seared.
20:46Beautiful, by the way.
20:47Thank you, Chef.
20:49He's an every woman.
20:49Um, and that gochujang, beautiful.
20:51Thank you, Chef.
20:52Um, young man, if you cook like this, um, you're gonna be a wasted househusband, let me tell you.
20:56Yeah.
20:56Right?
20:57You've just landed yourself a five.
20:58Great job.
20:59Thank you, Chef.
21:01Honestly, when Miguel got a five and I didn't, I was like, oh my gosh, I just lost to a
21:04househusband.
21:05I'm like, what are you, what does that even mean?
21:07Right, so up next, Miles and Hayley, let's go.
21:10Here we go, Miles.
21:14Hayley, tell me where you're from, and what's your current job?
21:17I'm from Orlando, um, and currently I'm not in a restaurant, but I do bottle service.
21:23It's, uh...
21:24And like a nightclub.
21:25Yes.
21:25I have a six-year-old, so...
21:27Okay, congrats.
21:27I drop off and pick up, and it just...
21:30Gotcha.
21:30Yeah, nothing wrong with bottle service, by the way.
21:31You know.
21:31And what's the most senior position you've had in a restaurant so far?
21:34I have been a sous chef.
21:35Wow.
21:36I take it a bottle service earns more than a sous chef.
21:39Yeah, it's pretty good money, and I'm doing it while I can.
21:42I love that.
21:43And a six-year-old, congrats.
21:44Uh, describe the dish, please.
21:45Okay.
21:46So, I have a coconut-crusted salmon...
21:50Mm-hmm.
21:50...with a coconut curry velouté and a soy bok choy with pickled red chilies.
21:54Wow.
21:55It's a big chunk of salmon, but it's glistening beautifully.
21:58It's a really good dish.
22:00Solid for some.
22:00Good job.
22:01Well done.
22:03My whole purpose, being on Hell's Kitchen, is to show that I'm so much more than a bottle
22:09girl, a pretty face, a girly girl.
22:12I can look how I look and still make really good food and execute really good dishes.
22:18That's right, Miles.
22:19Representing the blue team, Miles from New Mexico is hoping his sweet, spice-crusted
22:24lamb rises above the herd.
22:26So, officially, you know and I know it's what?
22:29Overcooked, Chef.
22:29Overcooked.
22:30What happened there?
22:31I let it rest for too long.
22:32It's such a shame, because the flavors work beautifully.
22:34You know that.
22:35The most I can give, Miles, is a three.
22:37You know that.
22:38Appreciate it.
22:39Yeah.
22:40What a shame.
22:41It's anyone's game, guys.
22:43Anyone's game.
22:44Dylan and Maya.
22:45Let's go.
22:47All right, Maya.
22:48Give us an insight to where you're working.
22:49What's your position?
22:49What are you doing?
22:50I'm an executive chef at a restaurant in Westerville, Ohio.
22:53Small town.
22:54Population of?
22:55I don't even know.
22:56It feels like just me.
22:58I live on a farm, so three acres.
23:00Have a bunch of animals outside, me and my fiancee.
23:03What kind of animals do you have?
23:04Goats, chickens, three cats, two dogs.
23:07The baby goat was inside for a while, so inside-out farm.
23:12But inside-out farm, you've got goats in your bedroom.
23:15Yes, yes.
23:15I did, yeah.
23:16It's moved outside now.
23:17Does your fiancee mind?
23:19No, he loved it.
23:20He loves goats in the bedroom as well.
23:22Sounds weird to me.
23:26Right.
23:27Tell us, what did you make?
23:28I made a Cajun surf and turf with Parmesan grits and a charred corn succotash.
23:33I love the colors that pop here.
23:34What's the seasoning on the ribeye?
23:35Just salt and pepper, chef.
23:38Well, the cook on that is absolutely beautiful.
23:41Thank you, chef.
23:42Yes, yes, yes.
23:43You may come from a small town in Ohio, but, Gail, this is world-class cooking.
23:46It's a five, hands down.
23:48Thank you, chef.
23:49Oh, my God.
23:52People should not mess with me.
23:54I look kind of sweet.
23:55I look like I might not get pissed off.
23:57I look like a pushover.
24:00I'm not.
24:01I am taking this home.
24:03I'm winning.
24:04I'm literally winning.
24:05Right, Dylan, no pressure.
24:06Young man.
24:06Take us back to the beginning.
24:08How did this start?
24:09When I was applying for colleges, I applied for culinary school, just as a nice little
24:13backup.
24:14And I realized that I had a passion for it.
24:16Wow.
24:16And were you a top student at school?
24:18Yes.
24:18I was a high school valedictorian.
24:19I love that attention to detail in terms of not just on the studying.
24:23Have you applied that to the food?
24:24Yes, sir.
24:25Good.
24:26Tell us about the dish.
24:27Today, I made for you a pan-seared trout with roasted cauliflower potatoes and caper,
24:33brown butter, lemon sauce.
24:34I think the only thing that's missing on here is acid.
24:36Right?
24:37You got it from the capers, but insufficient.
24:39When you make that Benoiselle, it's the lemon juice that stops that butter from going
24:43too dark.
24:44I know you're a valedictorian, but it's not an A, but it's a very strong B.
24:48Four out of five.
24:49Good job.
24:49Thank you, chef.
24:52Looking to break the tie, up next is 23-year-old Jada against 22-year-old Valentin in blue
24:59with his poached lobster with handmade gnocchi.
25:02Did you forget the salt in the gnocchi?
25:05The gnocchi is black.
25:07No seasoning.
25:08Damn, what a shame.
25:09You've got to taste your food.
25:11You know, it's dense, it's gummy, and it's under-seasoned, so it is a two Valentin.
25:18I got a two.
25:20A two.
25:21Seasoning, it's such a basic part of cooking.
25:24This sucks right now.
25:27With Valentin's disappointing score, Jada is hoping to put her team into the lead with...
25:33Blackened salmon, crawfish cream sauce with grilled broccolini.
25:38That sauce is delicious, by the way.
25:41It's a four.
25:41Well done.
25:43In the next matchup, it's Johnny G for blue and Sandra for red.
25:47Sandra, give us an insight to the beginning of this passion.
25:50My passion of cooking started with my nonna, my mom's mom and my grandmother, when I was
25:55about four or five years old.
25:57She is the light of my life.
25:58My whole...
25:59I have tattoo on my arm for her.
26:01Blessed.
26:01Written in Italian.
26:02And what's your speciality?
26:04What do you cook the best?
26:05Honestly, I cook salmon and seafood the best.
26:07So you're gonna give me a benzina?
26:09What's under there?
26:10I actually have a Moroccan seasoned lamb.
26:14A Moroccan seasoned what?
26:16Moroccan spice lamb.
26:19I mean, you set me up for something delicious, the fish, the Italian, the background, the nonna,
26:25and you give me a Moroccan-inspired lamb.
26:27Jolly G, are you confused as I am?
26:29Very confused, chef.
26:31Man.
26:31Um...
26:32With couscous.
26:33Bloody hell.
26:34I love Moroccan food, I love Middle Eastern food growing up in New York City.
26:40Um...
26:41How long do you cook that couscous for?
26:48I cook the couscous for...
26:55Um...
27:1021-year-old Sondra's Moroccan spiced lamb with couscous is...
27:16Kinda mushy.
27:17Smushy.
27:17Sondra.
27:18It's a two.
27:19I expect more from you.
27:21Sure.
27:22Knowing that I got the lowest score out of the team so far, like, it's sad.
27:27Like, it's...
27:27It hurts.
27:28But you know what's still good?
27:29The protein.
27:30And that's what matters.
27:32Johnny G, where are you from and where are you working?
27:34I am from Haiti.
27:36Um...
27:36And I live in Michigan and I work at Res Life Church as a banquet chef.
27:39What inspired you to become a chef?
27:40So my mother that adopted me, um, at a young age, she taught me how to cook.
27:44And I've been in the kitchen since I was seven years old.
27:47Love that.
27:47Tell me about the dish.
27:48What is it?
27:48So the dish for you, I have a, um, Haitian jerk spiced hanger steak.
27:52Mm-hmm.
27:52With a pick lees.
27:54And then, um, Sunggold's tomato salsa.
27:56And then some fried sweet plantains on, uh, the side.
28:00I just love the fact that you're playing to your strengths.
28:02Uh, there's nothing on that plate that doesn't work.
28:04You know, I think this could be a six, seven.
28:08You know, you guys?
28:11It is a solid five, my man.
28:13Thank you, chef.
28:14Thank you, chef.
28:14Thank you, chef.
28:15Um, in disbelief.
28:18In disbelief.
28:19Uh, I just had Gordon Ramsay tell me my steak was cooked perfect.
28:22Life-changing for me.
28:24With the blue team clinging to a one-point advantage,
28:28next up is Kylie, a lead line cook from Florida,
28:31hoping that her...
28:32Brown butter dashi-seared scallop.
28:34Yes.
28:34Uh, with a corn espuma,
28:36sake-pickled blueberry compote,
28:37and top with some caviar.
28:38...can shift the momentum back to red.
28:41The syrup and the scallops are beautiful.
28:42Thank you, chef.
28:43I think the only weird bit for me are the blueberries
28:44and the caviar.
28:45I think one or the other.
28:46It's a very strong form.
28:47Great job.
28:48Thank you, chef.
28:49As the red team takes the lead for the moment,
28:52executive chef Gabe is counting on his...
28:54Taste of the Caribbean.
28:56Coconut rice and peas with snapper edge capiche.
28:58...to put the blue team back on top.
29:00Yeah, I mean, the rice and beans are delicious.
29:02I love the acid from the peppers.
29:04I think the only thing you've got here
29:05is just a slight overcook on the fish.
29:07Yes, chef.
29:07Such a shame.
29:08I'm gonna give it a three.
29:09Thank you, chef.
29:11All right.
29:12It all comes down to this.
29:14Rennie and Aiden, let's go.
29:16Let's go, Rennie.
29:20I'm confident in my cooking skills.
29:22I'm confident in my cooking ability,
29:23and I definitely got the fire within me
29:26to know that I can outcook somebody
29:27like surfer boy Aiden.
29:29Rennie, let's start with you.
29:30Winning season 25, what would that do for Rennie?
29:32It would be surreal.
29:33It would be life-changing.
29:34I have a four-year-old daughter.
29:36Congrats.
29:37She's my inspiration for life,
29:38so that would quite honestly be my opportunity
29:40to show her that through hard work,
29:42anything is possible.
29:43Good for you.
29:43Give us an insight,
29:44because you've got a lot on your plate, right?
29:46Mm-hmm.
29:46How do you relax?
29:47I actually ride motorcycles.
29:50That's like my outlet.
29:52I have a sports bike.
29:54Stop it.
29:55I'm so serious.
29:56I don't look like it, but I do.
29:58I got my daughter a bike,
29:59so we're all just keeping it going.
30:00She's four. She has a bike already?
30:01She has a dirt bike, yes.
30:03Great. Tell me about the dish.
30:04What is it?
30:05I have seared halibut
30:06with a vodka sauce gnocchi.
30:08Love that.
30:11Handmade gnocchi?
30:12Unfortunately not.
30:13I'm some bar chef.
30:14Ready.
30:16Damn it, dude.
30:16Have you ever seen Hell's Kitchen?
30:19Serving Chef Ramsay boxed pasta
30:21is like you're asking for a death sentence.
30:25That's insane.
30:26It's a packaged tortellini.
30:27Packaged tortellini.
30:30You made a bucatini, do you?
30:31No, that didn't make a chef.
30:32An Italian?
30:33That doesn't make his own pasta.
30:35Embarrassing.
30:35Linguini.
30:36Is it fresh?
30:37That was in a box.
30:38It's a one.
30:38Ooh.
30:39The fish is cooked beautifully.
30:40It's glistening.
30:41It's seasoned beautifully.
30:43But it's the gnocchi that brings it down,
30:45which you didn't make.
30:47So I'm going to give it a three.
30:48Yes, chef.
30:49OK?
30:52Aiden, I've tasted 17 dishes.
30:54How would you describe this dish in two words?
30:57Ponew's pork chop.
30:59It's the name of the dish,
31:00and that's how I describe it.
31:01This is the first culinary nickname I ever got
31:03because I was poor and I was new when I got hired.
31:06So they called me Ponew.
31:07Ponew.
31:07And my favorite meat to cook is pork.
31:09So this is my pork chop.
31:11Ponew's pork chop.
31:11Yes, please.
31:12I'd love to see this thing.
31:14Wow.
31:15So this is a pork chop.
31:17Mm-hmm.
31:17It's on top of a canarian red mojo sauce.
31:20So I decided to make a pickled strawberry mash
31:22to give it a little sweetness and acidity on top.
31:26Come on.
31:26Come on.
31:34That's a bold move serving strawberry compote
31:40with a pork chop.
31:49It's the final round of the signature dish challenge,
31:52and Aiden is hoping that his...
31:54Ponew's pork chop.
31:55...can secure the win for the blue team.
31:57That's a bold move serving strawberry compote
31:59with a pork chop.
32:02Young man, I've got a new nickname for you.
32:08Winner.
32:09Congratulations.
32:11Delicious.
32:12It's a five.
32:13Thank you, chef.
32:14Hands down.
32:15Great job.
32:15Well done.
32:16Thank you, chef.
32:16Let's go pork chop.
32:17Pork chop.
32:20Good job.
32:21Really good job, indeed.
32:22Aw, man.
32:23I'm, like, so stoked.
32:25That is a great feeling to have,
32:27to know that I was the last one up.
32:29This was my time to shine, and I did it.
32:31I did it.
32:32Blue team, listen up.
32:33Minutes from now, you're gonna join the most exclusive VIP dinner,
32:37because all of you are gonna be hanging out
32:39with our amazing Hell's Kitchen champions for the night.
32:43Woo!
32:44Yes!
32:45That way.
32:47Oh, my God.
32:48Do you know what?
32:49I may join you as well.
32:51It's gonna be that exciting.
32:51Thank you, chef.
32:54Thank you, chef.
32:54This is insane.
32:55This is unlike any reward they've ever done.
32:57We get to get the advice.
32:58We get to meet them.
32:59We get to just chit chat.
33:00It's awesome.
33:01I'm so excited.
33:02Ladies.
33:03Damn, where do I start?
33:05Oh, great.
33:06Whilst the winners will be rubbing elbows
33:08with that incredible lineup,
33:10you'll be working insanely hard to celebrate them,
33:13making Hell's Kitchen gift baskets.
33:18Each of them filled with mouth-watering, homemade jam.
33:22Of course, you're gonna make them from scratch.
33:23And the secret of a great jam is the constant stirring
33:26and really make sure that flavor's there.
33:28Gentlemen, well done.
33:30Off you go.
33:30Well done.
33:31Thank you, chef.
33:31Let's go.
33:35Well, this is your first punishment.
33:37Unfortunately, I have to be here with you, too,
33:39because Michelle gets to go with all the other winners
33:41to enjoy the evening.
33:43So we have to take the chilies, get all the seeds out,
33:46and then we're gonna toast them.
33:47After that, we are going to boil the tomatoes and tomatillos.
33:51We got a lot more to do after this, so get going.
33:54Bro, taking these seeds out of this is crazy work.
33:58This is torture, smelling all this.
34:00That smells rank.
34:02Oh, my God.
34:04Bless you.
34:07Damn.
34:08The pepper just gets to my nostrils immediately.
34:11Bless you.
34:12Bless you.
34:13I never sneezed more in my life than what I'm doing right now.
34:16Bless you.
34:17Bless you.
34:17It's the worst thing ever.
34:19I'm breathing in sin, and this is...
34:21Is it getting to you?
34:21It's getting to you?
34:22Man.
34:22Yeah, it's itching my nose, and I can't itch my nose.
34:26I got chili seeds in my nose follicles.
34:42We have the insane opportunity to meet the past winners.
34:46I'm Ellie.
34:47Ellie, I'm doing it.
34:48Y'all nervous?
34:49Oh, too nervous.
34:50Yeah, you should be nervous.
34:51Yeah.
34:52It's honestly surreal to be here with them.
34:54What in your school?
34:55Bum with my school.
34:56I got a three.
34:57Okay.
34:57Yeah.
34:58I'll tell them I got about a three in my...
34:59I am most excited to talk to Chef Rock.
35:02He's cool as a cucumber.
35:04I always admired how he keeps his head in the kitchen.
35:06What's your creative process for the challenges?
35:08Stick with your first idea.
35:10Yeah.
35:11Meeting these past winners just gives me goosebumps, honestly.
35:15Just like every restaurant, apps set the tone for the rest of service.
35:19If you guys can't get past apps, you're not going to get to entrees, right?
35:23Evening, guys.
35:24Good evening.
35:26Sorry for questioning the party.
35:27I'd like to say a special thank you to you all for giving up today to be with this talent.
35:33Guys, say goodbye, and let's head on for dinner.
35:36Good luck.
35:37Good to meet you. Good luck.
35:38While the blue team says goodbye to Hell's Kitchen champions, the red team is still jammed up
35:44with their first Hell's Kitchen punishment.
35:46All right, where are we at in this process?
35:48Well, the chilies are done.
35:49So the salsas, you just need to blend the spices.
35:52Yes, Chef.
35:54Are you wearing flip-flops in the kitchen?
35:57I forgot to put my shoes back on.
36:00Jeez.
36:00My feet are killing me.
36:03Guess I ended up changing this to my sandals to give my toes some air.
36:07Oh, my God.
36:10I know Jada is wearing flip-flops in the kitchen.
36:13You have to have closed-toed shoes.
36:15To me, that's common sense.
36:16So I'm a little concerned.
36:18I'm not going to lie.
36:20Four cups is one quart, right?
36:22Yes.
36:23You know what half an ounce is?
36:24What?
36:25Half an ounce.
36:26What do you mean?
36:26What is half an ounce?
36:28Like in grams?
36:29No, just...
36:30Four ounces.
36:31No, half a pound in ounces.
36:32It's eight.
36:33That's what I meant.
36:33Eight?
36:34Jada, unfortunately, looks like she's not meant for the kitchen whatsoever.
36:39Do we have oregano?
36:41I don't see any oregano.
36:43Right there.
36:44Oregano?
36:44Oregano?
36:45Am I saying it wrong?
36:47All of us are like, buckle up, everyone.
36:48Hold on tight.
36:49It's going to be a joyful ride.
36:59Congrats, by the way.
37:00Great job.
37:00Yes, well done.
37:01Come on.
37:02Dig in, guys.
37:04I heard that you're a runner.
37:06Running's the one little avenue where I escape and just, like, total bliss.
37:11One of the challenges on Wednesday morning is there's a 12K trail run.
37:17Come on.
37:18Heck, yeah.
37:20I'm joking for God's sake.
37:23That was so exciting.
37:24I brought my shoes.
37:26Questions, who'd like to go first?
37:28What's the most underestimated dish in service?
37:31That's a really good question.
37:32Do you know what it is?
37:33It's not a dish.
37:35Timing.
37:36Mmm.
37:37Wow.
37:37Chef Ramsay's sitting right across the table from me, and he's just chatting us up like
37:42we're his homies.
37:43What's the best way to hold each other accountable in a healthy manner?
37:46If you see someone about to step in , call it out.
37:50You guys have all played in sport, right?
37:52This is no different.
37:53I think my athletic background gives me a little step up on the competition.
37:56You're about to go into an extreme competition, and I'm going to be one of the most dedicated
38:00coaches you've ever met.
38:02I want the best.
38:03Nothing but the best.
38:03I was a captain on my lacrosse team in college.
38:05I know how to lead.
38:06I know how to compete.
38:07Come in.
38:08Come in.
38:08Come in.
38:09Ready?
38:09Let's go.
38:10Season 25!
38:12Woo-hoo!
38:18Let's just enjoy this, guys.
38:19Mm-hmm.
38:21It got real.
38:21It got real, real.
38:22Real quick.
38:24Guys, didn't the boys have two twos?
38:27Or am I tripping?
38:28We had a two, and they had a two.
38:30I think the dude with the lobster and the gnocchi got a two.
38:33Valentino!
38:34He said it was a Michel star.
38:35I'm like, oh, bruh.
38:38But see, that doesn't matter.
38:40It doesn't.
38:40It's how you do.
38:42Because I mostly a home cook growing up, so I was intimidated because, like, some people,
38:46they've been working in the kitchen for, like, a long-ass time.
38:49Don't be underestimated if you're on the chopping block, anything.
38:52Like, you can come back.
38:53Like, you just got to learn from it.
38:56Don't fold under pressure.
38:57Anything can happen here, dude.
38:59Yo!
38:59Hey, Chef Ramsay needs to see you guys in the kitchen.
39:02Let's go.
39:03What the heck?
39:04I am just thinking, we're about to do another challenge.
39:07Like, I need to think about things that I can cook again.
39:12Let's go, guys.
39:13Line up.
39:13Let's go.
39:14Hurry up.
39:16The feeling I have, it's like when you're on a roller coaster, and you're going up,
39:19and it's like tick, tick, tick.
39:21It's not good.
39:23Right.
39:23Listen up.
39:24Overall, I'm very impressed with the signature dishes.
39:26Six of you scored a maximum of five.
39:29However, a few of you disappointed me.
39:33And I'm going to do something I've never done before.
39:41Valentin and Sandra.
39:44Step forward.
39:49Dude, what the ?
39:51Both of you had the lowest scores across those six dishes.
39:57Now, listen up.
39:58I want you guys understanding the competition is on.
40:02So, for the first time in Hell's Kitchen history, Valentin and Sandra.
40:20For this milestone 25th season, Chef Ramsay is giving the next generation an opportunity to go from lifelong viewers.
40:30I'm a huge Hell's Kitchen fan.
40:32I've been watching since I was so young.
40:34Look at me.
40:34Look at me.
40:35Get off my back.
40:36It inspired me as a chef.
40:38Seeing other chefs going through it.
40:40Got it.
40:41Season 24 of Hell's Kitchen.
40:43To this year's competitors.
40:47I'm definitely the top chef here.
40:49It's a competition.
40:50It's mine to lose.
40:51I'm not cocky.
40:53I'm confident.
40:54You want to just ride the middle wave all the way to the end of it.
40:57Boom.
40:58First place.
40:59In the most competitive season yet.
41:01Get it up.
41:02Get it up.
41:02Get it up.
41:03Who will have the passion.
41:04Push him then.
41:05Let's go.
41:06If you don't walk back in there with passion, please leave.
41:09The talent.
41:10Nicely cooked.
41:11That's excellent.
41:11Delicious.
41:12You just blew me away.
41:14The stamina.
41:15Chef, I need one more minute.
41:16Come on.
41:17To withstand the pressure.
41:18Who's driving this ticket?
41:20Oh, my God.
41:21Everything's going wrong, man.
41:22We're going down.
41:23Pressure makes the diamond.
41:25No.
41:26I'm going to lose my mind.
41:28Oh.
41:29There's a hair in the pizza.
41:31Get out.
41:32The conflict.
41:33You should have asked.
41:34You should have said something.
41:35You're sandbagging everybody.
41:36And the drama.
41:37No, chef.
41:37Do not take this can out of my hand.
41:39Hurry up.
41:39Oh, my God.
41:41You're constantly talking to every person on this team.
41:43I am sick of it.
41:44That is Hell's Kitchen.
41:46All of you.
41:47Look at each other and show some respect.
41:51With everything on the line.
41:52I don't want to look like a idiot.
41:54I'm going to do whatever it takes to stay in Hell's Kitchen.
41:56Which one of these 25 and under chefs.
41:59Get a grip.
42:00Will be able to keep their emotions in check.
42:03I can't do this anymore.
42:05I'm so bad at myself.
42:07While they battle it out.
42:08Do that.
42:08You're not listening.
42:09This sucks.
42:10I need a medic.
42:12I just took my whole thumb off.
42:13To prove they are worthy.
42:15Ow!
42:16We are taking each other down.
42:18Of becoming Gordon Ramsay's.
42:20Nice and cooked.
42:21Next head chef.
42:22Oh!
42:22It's a season unlike any other.
42:25Ow!
42:26Oh, my God!
42:27Oh!
42:28This is Hell's Kitchen 25.
42:31Oh!
42:33Oh!
42:34Oh!
42:34Oh!
42:35Oh!
42:36Well done. You did it.
42:37Oh!
42:38Oh!
42:39Oh, my God!
42:41You are part of the next generation.