[dramatic music]
Narrator: Today the journey begins
For 18 aspiring chefs, who are greeted at hell's kitchen
By maitre d' marino.
- Oh, man.
- You made it.
- [screaming] - hello.
Hi, ladies. - Marino.
I'm a peruvian-american from miami, florida.
When I have my eye on a prize,
I know that I'm going to get it.
And I know that I'm going to win this.
[cheers and applause]
- I live at home with my parents
And my five-year-old daughter
In huntington beach, california.
[laughs] damn it.
- So follow me.
[cheers and applause] - he's real.
- He is real.
♪ ♪
- Wow.
- Christina. - Wow.
- Wild.
♪ ♪
- Welcome to hell's kitchen.
[cheers and applause]
Narrator: To inspire the chefs as they make their way
Into the restaurant, chef ramsay
Has put the signature "hell's kitchen" finalist doors
In the middle of the dining room.
- If you want to feel what it feels like,
Just go on that side.
[cheers and applause]
- That's the dream to walk through those doors
And be one of chef gordon ramsay's executive chefs.
And I need to make it a reality.
[cheers and applause]
- I want to go through, open that door
In front of my family knowing that I've made it,
Knowing that I went through everything in "hell's kitchen,"
And I got to this point in my career.
- I was just at the mandarin as a consultant chef
For the last three months. - Oh, right on.
- But I'm from chicago.
- Oh, ok.
- My name's tad, like tadpole.
- Tad-- - and a tad bit of something.
- Oh, perfect. - Miami.
- Miami. What's up? You're good.
The cuban has arrived to "hell's kitchen".
[speaking spanish]
- Oh, you don't? Oh, my god.
It's ok. It's ok.
- Oh.
[all cheering]
- Chef christina and chef jason walk out,
And I realize, I'm here.
They were right in front of me.
- I'm sure for one of you guys it's your dream
To have one of those doors open and be crowned
The "hell's kitchen" winner.
- When my door opened in season ten,
My american dream came true.
I'm currently the vice president
Of culinary for gordon ramsay north america.
[cheers and applause]
- And although my door did not open,
I was still the runner up of season seven.
And thanks to the exposure that I received
By getting that far, I have five restaurants in boston.
[cheers and applause]
- Now it's time for your journey to capture
Your american dream to begin.
[rock music]
- Oh, my god. - Wait a minute.
- That's fire.
- Ok.
- Uh-oh.
- Whoo!
- Yeah!
- Whoo!
[cheers and applause]
All: Oh!
- I was born in east la, the son of poor immigrants.
I battled my way to ten world boxing titles
And a trailblazing promotion company.
I'm oscar de la hoya, and my american dream came true.
[cheers and applause]
- Oscar de la hoya?
And I'm like, yo, this dude literally fought all his life.
And it just reminded me of how much of a fighter I am.
- I grew up on a farm in rural kansas.
Music stardom seemed so far away.
But I kept singing all the way to four cma female
Vocalist of the year awards.
I'm martina mcbride, and my american dream came true.
[cheers and applause]
- Martina mcbride?
Look at the shirt I'm wearing.
I [bleep] love martina mcbride, man.
- Growing up in queens, new york,
I dreamed of changing the way women
Were viewed in male-dominated industries.
And now I'm lobo 1707 ceo dia simms,
And my american dream came true.
[cheers and applause]
- Dia simms, the ceo of a multibillion-dollar company
Walks out.
It's unreal to know that I am in the presence
Of true greatness.
- I was born in glasgow
With dreams of becoming a footballer.
When serious injuries dashed my dreams,
Cooking saved my life.
Now I have a global restaurant empire, 16 michelin stars,
And for 21 seasons here in hell's kitchen
I've been honored to mentor talented chefs
From across the country.
I'm chef gordon ramsay, and my american dream came true.
[rock music]
[cheers and applause]
- When I was about nine years old,
My older brother got me my first cookbook,
And it was from chef gordon ramsay.
Now fast-forward to me being adult
And having this man in front of me, it's a dream come true.
It's literally what I've always dreamt about.
- Welcome to this historic season 22 of ""hell's kitchen:
The american dream."
[cheers and applause]
- I've never lost sight of the american dream.
I'm nowhere near done.
You know, I'm only after scratching the surface.
And this is just going to propel me,
You know, to astronomical places.
- On this stage is living proof that the american dream
Is possible.
Oscar, what's been the key to your success?
- Determination.
Every single day I wake up, I treat it like I have zero.
It keeps me going.
It motivates me.
- Martina?
- I think it was courage.
There was no road map for me to follow.
So I just went for it.
- Dia.
- If somebody tries to tell me that there's
Not enough room at the table, I will build a bigger table.
- I admire dia sims.
And what spoke to me was,
I don't have to sit at your table.
I can make one of my own.
It resonated in my soul.
It gave me chill bumps.
- Join me in thanking these incredible legends,
Oscar, martina, and dia, the american dream.
[cheers and applause]
Now, I know from many of you,
"hell's kitchen" does represent
The true american dream.
- Coming from where I'm from, small town,
Foxworth, mississippi, we don't get
These kind of opportunities.
For me, it would be the american dream,
Because it's showing you that dreams literally come true
If you just work hard at it.
- For one of you, that dream will come true,
Because this season's winner of "hell's kitchen"
Will become my next head chef
In the incredible hell's kitchen caesars las vegas.
[cheers and applause]
By the way, your position comes with a prize
Worth a quarter of a million dollars.
[cheers and applause]
- To be a head chef for gordon ramsay is a no-brainer.
I mean, why wouldn't I want to be a huge part of that?
Like, holy [bleep].
- It's time for the signature dish challenge,
Your signature dish, the dish that screams you.
Ladies, you'll be cooking out that incredible red kitchen,
And your sous chef will be christina.
[cheers and applause]
Gentleman, you'll be cooking out of the blue kitchen
Headed up by jason.
[cheers and applause]
Give me your best. All: Yes, chef.
- Good.
Your time starts now.
- Whoo! - Let's go.
- This way.
- One of you is about to realize
The dream of a lifetime.
Narrator: For chefs all across america--
- If you work your ass off,
You can really accomplish anything you want to.
- You're the only reason I'm doing this, baby.
Narrator: From all different backgrounds--
- We didn't really have a home until I was 10, 11 years old.
- And I look at you now.
Narrator: "hell's kitchen" represents their opportunity
To achieve the american dream.
- I'm so grateful for all the faith you've had in me.
Narrator: In this special season--
- The american dream is freedom.
- Overcoming adversity.
- Come here with nothing and leave here with everything.
- Winning "hell's kitchen" is the american dream.
Narrator: Chef ramsay will inspire them in ways
He has never done before.
- "hell's kitchen."
- Let's go.
[all singing]
- I just became american last year.
And it's just such an honor to be american to me.
Narrator: As he uses uniquely american themes,
American success stories--
- Jordan chiles.
- Always believe in the power of your dreams.
Your dreams are huge.
Narrator: To test them-- - apple?
- Wrong. - Ahh!
- Just bring a damn fish!
Narrator: And push them to their limits.
- That is disgusting.
I've got no idea what the [bleep]
Is happening right now.
- This is show up or go home. - Get out!
Narrator: It will be an extremely difficult journey.
- It's [bleep] raw.
What the [bleep] are you doing?
Get it together.
- You were cooking the [bleep] steaks, you know better.
- I might go home.
I don't [bleep] know. - Behind.
Narrator: We will hear their stories--
- My father was a chef, and his grandfather was a chef.
I never lost sight of the american dream.
We're not going to send it until it's [bleep] right.
- Push. Push. Push. Push. Push.
I come from the bronx.
Nothing was ever given to me, not even love and compassion.
So everything I put in my food comes from my heart.
Narrator: And feel their passion.
- We all know how to cook.
That is simple, point blank, period.
But when it comes to pressure-- - just leave it.
- Everybody crumble.
- What the [bleep] are you doing?
Narrator: And while at times it will
Be a celebration of the usa...
- Really?
Narrator: It is also the fiercest--
- This is absolutely [bleep] insane.
Now you do it my way or it's the [bleep] highway.
Is that heard?
Narrator: Most intense competition ever.
- How could you not know?
We're [bleep] talking.
- Shut up.
There's people out there.
- If this was a fight--
- Yeah.
- Everybody would be knocked out.
- [bleep].
Narrator: Get ready for a wild, emotional--
- All I want to do is be my kids' american dream.
There you go.
Narrator: Out of this world adventure.
- Come here.
What planet are you on?
- America. Earth.
- Oh, god.
- You tell planet earth, this is embarrassing.
[bleep] raw.
Get the [bleep] out of here.
Narrator: Someone's life is about to change forever.
- Y'all want to win, right?
- I've been homeless, jobless.
- Keep it going.
- Yes, chef.
I am the american dream.
- Very strong.
- That, right there, touched my soul.
Narrator: This season on "hell's kitchen:
The american dream."
- This is like one of the best days of my life.
♪ ♪
- How beautiful was that?
[dramatic music]
♪ ♪
- Aprons first, guys.
- This one right here, papa. This is mine.
Thank you very much.
- What's up, chef? I'm [bleep] pumped.
- Oh.
I already cleaned this, bro. - Wow.
Got you. - Yeah.
Sorry.
I am pumped up right now.
I'm ready to cook my heart out.
Making a good impression on chef ramsay is everything.
You don't want him to sit and think you're a [bleep] donut.
- Guys, can you believe we're in hell's kitchen right now?
- No.
- Woo.
- The american dream isn't come in and make friends
And live a [bleep] jolly life.
The american dream is to sacrifice
And give it your all to achieve your [bleep] dreams.
And I can't think of a better word than destiny
And this being mine.
- Oh, nice.
- Dropped all my cream. - Oh, no.
- I know. I love that.
That's ok.
I'm the first one to make a mess.
- All right, ladies, how we feeling?
Feeling so fire.
- My signature dish is linguine and clams.
Every time I make this dish, everyone loves it.
I already feel behind, but let's go.
- What are you working on?
- I'm doing a grilled lobster, coconut curry cream linguine.
- Coconut curry cream linguine?
- Yeah.
It was my breakout post, if you will,
That was received well on social media.
But 45 minutes is not a long time.
- ♪ yeah yeah yeah ♪
♪ we making pasta over here ♪
I love making handmade pasta.
- I used boxed pasta.
Just trying to get the food on the plate
And execute the dish.
Beautiful, bro.
Beautiful.
- I'm trying.
- Boxed pasta.
I can't say anymore.
Boxed [bleep] pasta.
Who the [bleep] does boxed pasta for a signature dish?
- ♪ this is so stressful ♪
♪ but I'm going to sing about it ♪
♪ I had a measuring cup ♪
You whistle while you work.
Like, it's hell.
Oi, come on.
Like, if you could bring a little pep in the step
And just make everyone feel better,
Stress kind of like goes away, you know?
And it feels kind of good.
♪ beautiful beautiful ♪
The food dances with you.
And it just cooks with you, you know?
And it just-- it gives it that oomph that it needs.
People say love isn't an ingredient.
Oh, yeah. Dial it, baby.
Dial it, baby.
Dial, baby.
- Brad needs to shut up and work.
We need to focus and really take everything
That we're doing seriously.
You know, work with a sense of urgency.
- ♪ ahh-na-na-na ♪
- Oh, for [bleep] sakes.
- Whee!
- 10 minutes left. - Heard.
- Go on. What's your dish?
- I'm doing an asian inspired salmon, a little bit of miso
Peanut butter in the sauce.
- Nice.
- I graduated culinary school a couple of months ago.
So this is definitely going to be a challenge for me.
But this is a dish I cook all the time.
I feel really confident in it.
I sear salmon at least two or three times a week.
Ooh, [bleep].
- Everybody good?
- I've been better.
I've been better. - Come on.
Come on.
- Someone's dish is exploding here.
- It's almost plating time, ladies.
Let's go.
- Ah!
Narrator: Coming up--
- I'm actually a professional quidditch player.
- Oh, god.
- Professional british what?
- Quidditch player.
Like from "harry potter."
- It looks like harry potter's vomit.
- Oh.
Narrator: And later--
- Here on "hell's kitchen", we pride ourselves on using
The freshest of ingredients.
All: Oh!
[dramatic music]
- Oh, [bleep].
Narrator: Ten minutes remain
In the signature dish challenge.
- Everybody good?
- I've been better.
I've been better.
Narrator: And leigh, a recent culinary school graduate
From savannah, georgia,
Appears to be swimming upstream
Trying to save her salmon.
- Not that I'm not ready for the heat of the kitchen,
But maybe next time, I'll turn that burner down a little bit.
- How are we doing, ladies? - Doing well.
All: Good.
- All right.
- My signature dish is a southern lamb chop.
What's the temp in hell's kitchen besides hell?
- What temp are you going for?
- Heard.
Lamb is something I give to my friends, my clients.
- Five minutes, ladies. - Heard, chef.
- Heard, chef.
- It is raw.
Like, that is the last thing you
Want to hear chef ramsay say on the first day
On your signature dish.
It's still raw, but we going to throw it back in.
- Tad, what are you working on, bud?
- These are going to be some homemade biscuits,
Sage and thyme sausage gravy.
And then I also have a strawberry lemon jam.
- All together? - Yes, sir.
- Yeah?
Strawberries and sausage, I got to be honest, I've never--
- Strawberries and pork, chef.
Yeah, maybe I am crazy.
I love biscuits.
It represents the south perfectly,
Especially where I'm from.
Come on, baby.
I think it's going to be an impressive move.
- 90 seconds, gentlemen. Let's go.
[together] yes, chef.
- Somebody saw cream sauce?
- Guys, you plating?
- Yes, chef.
- We're plating.
- Take something, ladies.
Let's go. - Let's go.
We got to beat them guys.
- Hey, look, can someone taste that sauce for me?
- 10, 9, 8, 7, 6, 5, 4--
- I opened the wrong side of the lid
And I just put a ton of paprika right
On the top of the biscuits.
I am so royally [bleep].
- 3, 2, 1.
Let's go, gentlemen.
Oh, my goodness, me.
- Wah!
- That's what I'm talkin' about.
- Now, listen carefully.
Are you guys ready to take your first step in achieving
Your american dream?
All: Yes, chef.
- Let's start with jason from the blue,
Melissa from the red.
Let's go.
Narrator: In the "hell's kitchen: American dream"
Signature dish challenge,
Chef ramsay will call the chefs up in pairs
And assign each dish a score from one to five.
The team with the highest combined total
Will win the challenge.
- Melissa, the love of cooking started where?
- It started back in undergrad.
I had no idea how to cook at all.
I was on a cheerleading team, and I just
Wanted to create that nostalgia for everyone
That was away from home.
I wanted to nourish them.
I'm a lover.
Like I like to take care of people--
- A nourisher and a lover. - And bring that aspect.
Yes, sir. - Good.
Let's see if we got some love in this dish.
Describe the dish.
What is it?
- So that is an homage to my grandmother.
It is lamb with sweet potatoes and swiss chard.
- I mean, sufficiently, it looks-- it looks charming.
It's rustic. - Thank you.
- I got concerned when I saw
The lamb cutlets in the pan.
So were they undercooked, and you flash fried them?
♪ ♪
- Oh, [bleep].
Chef sees everything.
- It's about the cook and the flavor, right?
- Yes, sir.
- I'm like, please be the temperature that you like.
♪ ♪
- That lamb's delicious.
Really good indeed.
- Thank god it worked out.
- The whole dish works. - Thank you.
- I'm going to give you four cheers for that one.
Very good. Strong start.
- Thank you, chef.
- Really good. Really good.
- Thank you.
It is real, the american dream is starting.
This is how it begins.
Eee! [laughs]
- Jason.
- Yes, chef.
- Experience in the industry?
- Started in nevis with the four seasons.
Pleasure to cook for kelly ripa and her husband
At one of their villas.
L20 and linea were the only three michelin star kitchens
Followed by curtis duffy.
A great influence, lila kukowski
From the four seasons.
I just left the mandarin oriental after opening
The $300 million hard rock right outside chicago.
Was the executive chef for their steakhouse brand
And their high rollers club.
From there, I went to work with [indistinct] for three years
When we got three michelin stars.
- [indistinct]. - Yes, chef.
- Right.
- Right next to me for three years where she is now.
- Wow.
[indistinct] is my head chef in paris.
- Yes, chef.
- Did he tell you that?
- No.
He's hard to communicate with.
- He's [bleep] french.
- Yes, chef, he is. [laughter]
- Great mentors there.
That is a star spangled resume, young man.
What's the dish?
- So this is a citrus and chili roasted
Two-pound maine lobster.
The charred lemon is going to add a nice acid to it.
- So the lobster's cooked beautifully.
- Thank you, chef.
- Let's got that absolute clear.
It's a seasoning component you haven't got right,
Because it's very, very sweet.
- There's a touch of honey to balance the chili crisp.
- Lobsters, you know, are generally sweet.
- Ok.
- It's almost an injustice.
- There was not an issue to me.
The lobster is cooked right.
The flavor profile is on point and visually stunning.
- I want to give this a four, but the seasoning is way off,
Especially with two-pound lobster.
So it's a three.
- Yes, chef. - Thank you.
- Melissa, well done.
- Thank you, chef.
- I mean, that dish is a four or five easy.
- Ryan and raneisha, let's go.
- When chef ramsay calls my name, like I have to--
I have to pinch myself now.
Like, I'm here, like... It's amazing.
It's surreal.
- Raneisha, who inspires you?
- My six children.
- Six? - Yes.
[applause]
- Wow.
- And plus, I'm living with my sister's kids.
She passed away from covid in 2020.
- I'm so sorry.
- So she left three children.
So it's basically like nine people depending on me.
- So you're mom to all nine kids?
- I did.
- Wow.
Who got you into cooking?
- My grandmother got me started.
If you ask around our town, they're
Going to tell you like, ms. Neets-- that
Was my grandmother's name.
Ms. Neets' children or grandchildren,
Like, they can cook, so it's just-- it's is my dna.
- Well, "hell's kitchen" is about passion, drive, dream.
The dish, what is that?
- This is my take on shrimp and grits.
It is a dill cream sauce topped with teso pork.
- And how long do you cook the grits for?
- About 10 minutes.
- Mm-hmm.
I think the grits need more cooking.
It's a shame because the flavor's there.
There's no two ways about that.
You just need to improve your finesse.
- Yes, sir. - Understood?
- Yes, sir. - Three out of five.
- Thank you. - Thank you.
Right, ryan, give us an insight to the journey.
- I'm from cork city, ireland.
- Cork city? - Yeah.
- Wow.
And is cooking in the family?
- Yeah, my father's a chef, and his grandfather's a chef.
- And what does dad feel about you being here?
- He is absolutely...
His whole life is complete, you know,
Because me and him, ever since I been five years of age,
We've been watching you on the tv.
- Since five? [bleep]. Are we that old?
- Yeah. - I love his accent.
Truly, it's like the funniest thing.
It is so good.
- My dad said to me, he said, if you're going to do this,
You've got to do it right, to really
Live the american dream, like you say, you know?
So I've waited my whole life to stand here in front of you
And present you with this dish.
- Right. Describe the dish.
What is that?
- So it's meat and two veg.
I'm irish, so it's veal tenderloin
Pan roasted with a veal and rosemary au jus.
♪ ♪
- Yeah, the only thing--
- Oh.
- Yeah, there's one thing missing.
- What the [bleep]? I knew blew it.
I blew it. I blew it.
- Um--
[upbeat music]
- My dad said to me, he said,
If you're going to do this, you've got to do it right,
To really live the american dream, like you say.
I've waited my whole life to stand here in front of you
And present you with this dish.
Narrator: It's the second round of the signature dish
Challenge, and irish immigrant ryan's
Veal tenderloin has chef ramsay
Looking for something more.
- Yeah, there's one thing missing.
I just wish your dad was here to taste this.
It's delicious.
- Thank you.
[bleep] I told you he'd loved my dish, dad, didn't I?
I told you he'd love that signature dish.
And here we are. - Yeah, undoubtedly.
Five. Congratulations.
Great job. Really good.
- Thank you very much.
- Wow.
- That put me on the map in front of everybody else.
First boy on the board.
I'm here to [bleep] stay, huh?
- Up next, dehmere and carmen, let's go.
[applause]
Young lady, your passion came from where?
- My biggest influence is definitely my grandmother.
I'm peruvian-american.
My parents loved to take us traveling a lot,
Not only back to peru but around the world.
So I was exposed to a lot of cultures and cuisines
At a young age.
- What's the dish?
- So I made for you a peruvian arroz con pato,
Which is a cilantro green rice
With a pan seared duck.
- The duck's cooked beautifully.
Flavor is good.
The rice is delicious.
You have done your peruvian heritage proud.
It's a very strong four.
Good job. - Thank you, chef. Thank you.
- Dehmere, what's the dream?
- The dream is a sense of security.
Father's getting older.
His health isn't what it used to be.
So I have to make something happen.
Coming from where I come from, north philadelphia,
You don't get a lot of opportunity.
So being able to navigate that situation
And to get to where I am now-- - you're here now.
- I'm proud. Yeah.
- "hell's kitchen: American dream,"
Let's see what you made. What is this?
- It's a grilled lobster with coconut
Curry cream linguine.
- Linguine? Is it fresh?
- No. - No.
- No. It was in a box.
- Stop.
- Dehmere, come on, bud.
You're better than that, brother.
You got to be better than that.
If you used boxed pasta, you've just disrespected
Chef ramsay right to his face.
- I wish it had something. - Yeah, yeah.
- No, I'm not [bleep] around because the lobsters just
Tastes bland.
- Heard that.
- And then you come to that.
Please.
Yeah.
How bland is that?
- [bleep]. - You're missing salt.
- He's not only missing salt;
He's [bleep] allergic to salt.
What would you give that out of five?
- Honestly, I'd give it a two, chef.
- Well, I think you're generous.
For me, it's a one. - Ooh. Thank you.
- Yeah.
- I'm sorry.
- Definitely disappointed.
If I could go back, 100% I would make the fresh pasta.
- Sammi and devon, let's go.
[applause]
Sammi, where have you worked behind the line?
- I moved out to la and started
Working at the nomad hotel.
- Downtown? - Yeah.
- I've been there.
- I know, I met you there, actually.
- What? Hold on?
We met at the hotel?
- Yeah.
- Oh, my gosh.
- You were doing "masterchef junior."
- Oh.
- Yes.
I was on the line plating a steak,
And you said, "I wish the kids were plating like that today,"
And I never forgot it.
- I honestly don't remember, but--
[laughter]
- I figured. - I believe you.
- I mean, I really was hoping. - Right.
What's the dish?
- It's an linguine and clams.
- Oh, no, not boxed.
- Oh, no.
I made fresh.
- Wow.
Wow.
That, young lady, I don't remember meeting you,
But I will remember this dish.
Congratulations, sammi, it's a five.
[cheers and applause]
- I feel so good.
I just can't even believe it.
I just can't believe that this is happening.
I just feel like a rock star.
Narrator: Devon, an executive chef from louisville,
Kentucky, is looking to keep the men
Close with his smoked pork tenderloin.
- Pork's cooked beautifully,
But it's so sweet.
- Yes, chef.
- It's very sweet. - Yes, chef.
- Three out five. Thank you.
Narrator: Heading into round number five,
Chef ramsay calls forward johnathan, a sous chef
From huntington beach, california,
To go head to head with claudia, a private chef
From zurich, switzerland.
- How many languages do you speak?
- Like four.
Four and a half. - Four and a half?
- Yes.
- What was the first big influence?
- My mom and my grandma.
That's why I brought you this dish.
It's called spaetzle litsch, but I
Made with spaetzle because I wanted to make
Something from scratch. So--
- It's overcooked.
- Ay-yi-yi.
- You're clearly fluent in four languages.
How do you say, I [bleep] the protein in four languages?
- I don't know.
Claudia might be a problem.
Too much giggling and laughing.
- I'm going to give you a two.
Johnathan, what's the dream?
- The dream is to have a family owned restaurant.
I was in the kitchen at least at five.
My daughter's five now; I just bought her her own knifes.
- Wow.
- Yeah.
I am not here for myself.
I'm here for my daughter.
It's hard because I haven't been away from her really
This much.
And being a single dad, without her, I wouldn't be who I am.
- The dish, what is that?
- I did handmade gnocchi; it's got
A creamy clam sauce, some bacon,
Carrots, celery and chive oil.
- It's a really good dish... - Thank you, chef.
- Young man. - Thank you.
- And it tastes like you've been
Cooking since the age of five because you're
Going to get a five. Well done. - Thank you.
- Congratulations.
- Oh, my god, I got a five.
That is insane.
Narrator: Next up is atoye, a chef from bowie,
Maryland, and her habanero infused cod.
♪ ♪
- Wow.
- Hopefully, I didn't put too much heat on there for you.
- Sorry.
- The elements are there, but the finesse
Is not so-- but I'm going to give it two.
- Heard.
- Right, tad, uh, you good?
- Yeah.
- You sure?
- Yes, chef.
- Give me an insight to the beginning of this journey.
How'd it start?
- I fell into a pizzeria, and then that
Was the first time I'd actually started to work in a kitchen.
- What does that say about you?
- I've always been really competitive in my life.
I played sports growing up. - Play sports still?
What sports you play? - Yes, chef.
I'm actually a professional quidditch player.
- Oh, god.
- A professional british what?
- Quidditch player.
Like from "harry potter."
- Let me get this right.
You run around with a broom between your legs
Holding a ball?
- Yep, you do.
- So sorry.
Does anyone else play quidditch?
[together] no, chef. No.
- Ride on your broom there, big boy.
Go ahead.
[laughs]
- Wow.
[laughter]
Ok, the dish, what are you cooking?
What is this?
- So this is homemade biscuits with the sausage
Gravy and a strawberry lemon jam underneath.
- Homemade biscuits?
- Yes, chef.
- This is getting weirder and weirder.
- Oh, my god. What is happening?
- Oh, my god.
♪ ♪
- I'm actually a professional quidditch player.
- Oh, god.
- A professional british what?
- Quidditch player.
Like from "harry potter."
Narrator: With the women a few points
Ahead in the american dream signature dish challenge--
- What is this?
- So this is homemade biscuits with the sausage
Gravy and a strawberry lemon jam underneath.
- This is getting weirder and weirder.
Narrator: Tad, a sous chef from chicago,
Doesn't have chef ramsay feeling the magic.
- Does that look appetizing?
[together] no, chef.
- Oh, my god.
It looks like vomit.
- Oh.
- For your signature dish your first time meeting
Gordon ramsay, and you put up biscuits
With strawberries and pork?
Like come on.
- If I had a broom in front of me, I'd pick it
Up and [bleep] sweep it away.
That is a one, and I'm being generous.
- Yeah. - Back in line.
- Thank you, chef. - Oh, boy.
[applause]
Jermaine and leigh, let's go, please.
[applause]
Right.
Leigh, give us an insight to the beginning of the journey.
- About two years ago, I got married.
- Congrats. - My husband's in the army.
He's a black hawk pilot, so our lives kind of
Revolve around his work.
And I took that opportunity to really follow my passion
As well and go into cooking. - Good for you.
So you've only been cooking professionally for two years?
- About a year, chef. - About a year?
- Yes. - Wow.
Now what'd you make? What's the dish?
- I made an asian inspired salmon.
It has coconut rice.
- Where's the skin?
It's not upside down, is it?
- No.
I took the skin off, chef. It was--
- You took it-- - I did.
Unfortunately, I wanted to serve you crispy skin salmon,
But I am still getting used to the flat top.
It's a lot hotter than I expected it to be so--
- No. - Salmon is a tad overcooked.
The flavor's there, the heat's there.
Rice cooked beautifully.
I'll give it a three.
- Yes, chef.
- Thank you.
Narrator: Jermaine, a private chef from new york,
Is serving chef ramsay his take
On lobster mac and cheese.
- It is absolutely delicious.
The flavor's unique.
The lobster's cooked beautifully.
The makings of a five.
Because of the presentation, I'm going to give
You a very strong four.
Good job.
- Thank you, chef.
- Next up, brad and sandra, let's go.
Please.
Narrator: Sandra, a music tour chef from elmwood, new jersey,
Is trying to dazzle chef ramsay with her list
Of high end clients.
- Foo fighters, zac brown band,
Dave matthews, wwe, luke bryan. - Wow.
Some a-listers there.
Narrator: And hopes her vegan scallops made from king oyster
Mushrooms will do the same.
- Are you vegan? - I am not.
- No. Nor am I
- Yeah, good.
Great.
- Just in case.
This dish had the makings of something very clever
And beautifully executed.
But those mushrooms are undercooked in the center.
I'm going to give it a two.
What a shame.
Narrator: Now brad, a line cook from miami,
Hopes his veal cutlet with spaetzle
Can give the men the lead.
- Yeah, it's very good.
- Thank you, chef.
- It's a very, very strong four.
Well done. Good job.
- Thank you, chef.
[speaking spanish]
Four out of five,
Nobody's perfect, you know?
- All right, men, you just edged into the lead 26, 25.
Brad, good job.
Mattias and donya, let's go.
Final tasting. [applause]
- I'm the last one up, and I'm going crazy in my head
Right now because I know chef ramsay's
Looking deep in my soul.
I cannot stress enough how important it is to get
This score right right now.
- Where are you from first? - Uniondale, new york.
Long island to be exact.
I was actually born addicted to drugs.
- Damn.
- I was adopted by my aunt and--
- Wow.
- I made it all the way from there.
And now I'm here to show everybody urban fusion food.
It can be all around the world, chef.
- You sound like you bounce back
Every time from adversity.
- Yes, chef.
But I'm here to show everybody you can make it from anywhere.
- Absolutely.
- Let's go.
- What's the dish?
- I like to take hood food and make it gourmet,
So you know how you have like a fish and grits?
But what I did was I elevated it.
I used catfish.
- Where did the idea come from?
- I've been pescatarian for the last two years.
- Listen, the catfish is delicious.
- Thank you.
- It's good.
The grits need a little bit more help.
It's a very strong four. Congratulations.
- Thank you, chef. - Good job.
- Thank you, chef.
A four is amazing.
That's close to a 90 on a [bleep] math test,
And I hate math. - Mattias.
- Yes, sir.
- How are you feeling?
- I'm nervous, chef.
- Mattias, you can breathe, man.
Take a pause and big, deep [bleep] breath.
- Thank you, chef.
[laughs]
I hate going last.
It's so much pressure because my dish is
Either going to win or lose.
- What's the dish?
- So I cooked for you today a filet mignon with a
Purple potato chorizo and poblano hash.
- What's the cook under here?
- I'm hoping it's a medium rare, sir.
- Young man, it's definitely a medium rare.
Beautifully done, absolute perfection.
Beef is seared, pink in the middle.
The one issue I've got with this plate
What's the burned bits in here?
What is that?
All that burned, what is that?
- It might be a little bit of a chorizo, chef.
- I can't look.
- Need a three to tie and four to win.
♪ ♪
- Need a three to tie and a four to win.
Narrator: The women are up by three,
And only mattias' signature dish remains to be scored.
- You cook a fillet like that, it deserves a four.
But give me a burnt garnish, and it's a three.
- Thank you. - Back in line.
- Thank you, chef. - Thank you, chef.
- It's a tie. - It's all good.
- We're at a tie.
What's going to decide it now is
The best dish from each team.
Ryan from the blue team and sammi from the red team,
Bring me both your dishes please.
Quickly.
I need a reminder.
Back in line please.
Thank you.
Two great dishes.
I've got this beautiful fresh handmade
Linguine with this incredible veal tenderloin.
This is really hard.
Congratulations goes to--
♪ ♪
Sammi. Well done.
[cheers and applause]
- That's what I'm talking about.
- Good job, sammi!
- Ladies, you're about to experience the poshest,
The most extravagant, luxurious day in a breathtaking
Beverly hills mansion.
[cheers and applause]
And there's more.
Because you're all going to be treated to
A delicious, beautiful feast.
- Yes!
- Now let your hair down, enjoy some cocktails by the pool,
And just relax.
All: Yes, chef.
- In fact, it sounds that good--
- You should come.
- I may join you for a drink.
- Yes. [cheers and applause]
- Damn!
That [bleep] real.
Ok. All right.
- Well done, all of you. Good job.
- Thank you, chef. - Thank you, chef.
- Unfortunately, for you men, today's delivery day
In "hell's kitchen."
All: Oh.
- Arriving shortly there are thousands--
And I mean thousands of pounds of supplies arriving.
Unload those deliveries, unpack them,
Organize them, label them.
Both kitchens are a huge mess.
Tad, time for you to use your broomstick--
[laughter]
--And start tidying up and sweeping up in there.
Ladies, well done.
All: Thank you, chef.
- Thank you.
- Beverly hills, baby. - For that last-minute winner.
Yeah. Come on.
[quirky music]
♪ ♪
- Oh, my god, I'm so excited.
- We need this.
- Oh, this going to be real nice.
- Oh, look at these poor boys.
[together] aww.
- Have fun, boys.
- You guys have fun.
- Make it nice for us, ok?
Make it nice for us.
- Red team, I hope you enjoy being wined and dined,
Because it's the last [bleep] time
That's ever going to happen. That's a fact.
- Work and clean. Work and clean.
- Which car do we go in? It don't matter.
- Let's get it.
[upbeat music]
- Oh, my gosh.
This is crazy.
This is nice. - Yes.
- I've never been in a mansion, and I've never been to beverly
Hills, so hell yeah.
I am stoked.
Like, it's a culture shock. It's amazing.
- Oh, my god. New york is going beverly hills right now.
- Look at the view.
- Yes. We did it. - Yeah.
[all screaming]
- Beverly hills we here. - Yes.
- There you go.
- The girls are so amazing.
- Next time, we can't lose by like that close margin.
- They're all just a bunch of boss female girls
Who know exactly what they want to do with their lives.
- We gonna come out of the box but not out of a box.
[laughter]
- Positive female energy.
It was just a good vibe with everyone.
Everyone was getting along.
- To the first of many, many more wins.
- Yeah.
- The first of many. - Many more wins.
- Cheers. - Yes, ladies.
- These are moments that are just priceless to me.
And it's something that I'm never going
To forget in my entire life.
- Oh, my gosh.
- [clears throat]
[all screaming]
- Excuse me.
- Lo and behold, here comes chef.
He is so handsome.
- Look at that view.
- But it's like, look at this view.
- No.
- It's this view. - No, no, don't--
- Walk back this way. Walk out again.
- And all jokes aside, seriously, well done.
Yeah? - Yes, chef.
- The energy today, what you brought, more of that.
Yes?
- Yes, chef.
- Any questions?
- What are you really looking for?
- Someone that is prepared to learn.
Someone that is focused.
Someone that has got that-- that spirit,
That drive, that energy.
Because when you rise to the top,
You appreciate it so much better.
- He allows you to ask him questions and actually
Have a conversation with you.
- If you could go back and give yourself
One piece of advice when you first started,
What would it be?
- I'd travel more.
- Absolutely.
- Coming out of your comfort zone
And going into other cultures, your impressions
On what you've learned becomes so much more significant.
- Just to dine with chef ramsay is the most
Amazing part of the prize.
- To the red team.
Here we go. Red team.
[cheers and applause]
All: Cheers.
- Did you guys ever think you'd be here in hell's kitchen?
- Never.
- Not in my wildest dreams.
- There's a lot of people that come here to hell's kitchen
With an ego, and they think they're the [bleep],
And they're usually the first ones to go home because they
Make dumb mistakes, you know?
I mean, you've get to push yourself to a point, but--
- Well, we're working and talking.
We're working and talking is what we're doing.
- Clean and talk, clean and talk,
Talk and clean, talk and clean.
Señor jason, chill out.
- It's crazy because like I've watched every single show
He's ever been on.
Like, my dad's a fanatic.
And the fact that I'm here now is, like...
- I'm talking to chef jason having
A conversation about [bleep].
And I got [bleep] this fellow in the back of my ear being,
Go talk and work, talk and work.
Like, take your [bleep] head out of your hole.
- It's just it's been a long time since I've
Had to share a room. - Come on, guys work and talk.
Y'all, work and talk.
- We are.
- We're here to compete.
And a lot of the guys weren't taking it serious.
- Who cares?
We're on the same team.
- It's the competition.
- I know it's a competition, but like--
- I mean, like that's--
- It's like the first day.
- I take my career very serious.
I'm not here to be people's friends.
- What's that you said about ego, chef?
- Hey, hey, hey.
Talking. - Right.
[tense music]
[plate shatters]
- How was it? - Did you have fun?
- It was good. - Had a great time.
Lovely.
Narrator: With a long first day winding down--
- Notebooks.
Guys, notebooks. - Yay.
- Whoo.
- Yes.
Narrator: The chefs are back in the dorms
Studying their menu books.
- My brain is like, re-ra-ra.
Narrator: Or at least trying to.
- So in college, I wanted to play a contact sport again,
And I saw a sign that said quidditch, full contact sport.
And I was like, I don't know what is.
- Is that full contact? You tackle each other?
- Full contact tackle.
I've been playing quidditch for 10 years now,
And I have been roasted about it
In every different way, shape, and form.
- You love "harry potter"-- - no.
- And you're just like, I have to get into this?
- No.
I don't like "harry potter" at all.
I had never read the books. - Tad is-- he's--
He's a character.
- Oh, perfect. - Ok.
- Show us. - Show us right now.
- Show you what? What do you want to see?
- Shows us some moves.
We have got to see. - Show us.
Show us. Show us.
- Should we get everyone else? - No.
- No? - Do it.
Yes. - That is it.
- What move?
- Are you going to get everybody?
- Get them.
- I thought we were going to like do some quidditch.
I was ready for it. I was ready for it.
Let's go.
- You literally just, like, run like normal.
[quirky music]
♪ ♪
[laughter]
- That's normal?
- I love it.
- And there's a hole, right? - Yeah, there's a hoop.
And you're like-- you can, like, dunk on people.
You can, like, alley-oop.
♪ ♪
- Close your eyes, dude.
- I'm in awe.
I didn't think that was a professional sport.
- Now you guys know.
- Oh, man. - Thank you.
[tense music]
- I hope we all continue to do well.
I don't want to see anyone go home.
- I feel like we're already-- at least us,
We bonded a good amount.
- I'm so bonded with everyone.
- But mister work don't talk, talk don't work.
I'm like, oh, yeah, yeah.
I'm going to work don't talk your [bleep] face, bitch.
You said that like 15 times today.
I have a lot of energy... [speaking spanish]
Señor jason, he really wants to let us know that,
Oh, yeah, we get it. You're a chef.
- He also earlier was just like, yeah, I'm and [bleep]..
And I'm like, it's one thing if you don't know
Your a [bleep] [bleep], but if you say your a [bleep],
I'm like, you're way more [bleep]
Than we think you are.
- You come off like you deserve to be on the other side
And we're just a bunch of line cooks.
Or are you just like, I'm here to win
And [bleep] everybody else. And--
- I didn't know anybody was mad at me
Because we all had such a great time.
I disagree with melissa.
Nobody's trying to really take charge, per se.
And I'm going to show them that I can do that.
But others might see my confidence as arrogance.
- But in the moment, like just be.
♪ ♪
Narrator: As some tension is starting
To build within the blue team, a new day arrives.
- You don't want it to be you.
- We all here for a reason. We know we got to go.
We're a team. One, two, three, blue.
- Team. All: Blue.
- Let's go, baby.
Narrator: Which means new challenges from chef ramsay.
- Let's go.
Line up.
Rise and shine.
Good morning, chefs.
All: Good morning, chef.
- Now, chefs, listen carefully.
Here in "hell's kitchen" we pride ourselves on using
The freshest of ingredients.
And I mean freshest of ingredients.
That's why today, you'll have to retrieve them.
♪ ♪
All: Oh.
- Eww.
♪ ♪
Narrator: Next time on "hell's kitchen"...
- Marino.
Narrator: With a highly sought after prize on the line--
- I am getting my plate up to chef ramsay no matter what.
Mine should definitely go up.
Narrator: Will one chef go too far to win?
- I think mine is going up.
- No. - Hold on a second.
- That's not what we said.
Narrator: And during dinner service--
- Thank you.
- I know it's first night nerves, but come on.
- I did it wrong. - What happened, buddy?
I thought you were the big dog, like woof woof.
Where are you at?
Narrator: Things get so heated--
- What the [bleep] is happening?
- Sos.
Narrator: One vip--
- I need the chef's table.
- This is absolutely [bleep] insane.
Narrator: Is ready to ring the bell.
- [bleep] off.
Narrator: The gloves come off.
- I know, we're all [bleep] adults and we have to own it.
- Somebody has to address the elephant in the room.
- You're saying that I don't have integrity?
Narrator: On the next--
- Oh, my god.
Narrator: "hell's kitchen".
- Don't look so shocked.