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Hell's Kitchen (US) S25E01
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00:01İzlediğiniz için teşekkür ederim.
00:36İzlediğiniz için teşekkür ederim.
01:00İzlediğiniz için teşekkür ederim.
01:04İzlediğiniz için teşekkür ederim.
01:07Hey, baby.
01:08You're getting hungry.
01:09I've never tasted it like this.
01:11He earns 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, our Hell's Kitchen win.
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.
01:51İzlediğiniz için teşekkür ederim.
01:51This is Hell's Kitchen 25.
02:17İzlediğiniz için teşekkür ederim.
02:25Bir sonraki videoda görüşmek üzere.
02:26When 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.
02:44Like, wake me up.
02:44This isn't real.
02:45I think we're special.
02:49Guys, look.
02:53Yeah.
02:54Oh my god!
02:55Oh my god!
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.
03:06To 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?
03:16And this season's chefs are getting the VIP treatment.
03:21Smile!
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, like this.
03:52I'm here.
03:53Like, I'm living in the show instead.
03:57Come here, everybody.
03:58Come here.
03:58Everyone go back.
04:04A chef whose door opens will become the winner of Hell's Kitchen.
04:10One, two, three.
04:29I've seen all of these contestants win and walk through those doors, and I'm here to prove to myself that
04:36that 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.
04:43Scott Cummings.
04:43Natasha McCutcheon.
04:45Megan Gill.
04:45And I won season 14.
04:47Season 16.
04:48Season 17 of Hell's Kitchen.
04:49Being able to compete on Hell's Kitchen was 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 is 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, they've really just built a hell of a career.
05:11Chef Ramsay.
05:12Chef Ramsay.
05:13Chef Ramsay.
05:14Thank you.
05:15Thank you.
05:16Thank you very much, chef.
05:17They say I never meet your idol, but that's the best thing that has ever happened to me in my
05:21entire career.
05:27Please welcome the Hell's Kitchen winners.
05:47And Chef Gordon Ramsay.
05:58Seeing 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 was never an easy one, right?
06:23Ryan, you came close to not even receiving a black jacket.
06:28Don't remind me.
06:29Please don't remind me.
06:30But 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.
06:42Because I have a black jacket for you as well, young man.
06:49Oh, my God!
06:51Oh, my God!
06:52Oh, my God!
06:53So, my advice to you guys is believe in yourself.
06:55Best of luck.
06:59Alex, you went from cooking for your life to Hell's Kitchen champion.
07:05The chef, whose door opens, will 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, a bad dinner service.
07:26You've got to bounce back.
07:27And do not stop giving 100% until there's zero seconds on the clock.
07:35Season 25 chefs, please always stand up.
07:39As Hell's Kitchen has been on for a generation, 25 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 that the younger kids are coming to take
07:59over.
08:00Age is but a number.
08:02One of you will become my head chef at Hell's Kitchen here 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, even in this economy.
08:23Like, 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 your incredible signature dishes.
08:3415.
08:3515.
08:37You're younger.
08:38You're more talented.
08:3815, yes?
08:39All right.
08:40OK.
08:4045 minutes.
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.
09:28How are we feeling, huh?
09:29How are we feeling?
09:30Feeling great, right?
09:31Blue team all the way.
09:32Yes, sir.
09:33How are you doing, brother?
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 gastric.
09:45Honestly, I've never really cooked that too much.
09:47My girlfriend doesn't even like duck, so I really don't have a tester, but thought
09:51I could take 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 gastric.
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.
10:22All right, we'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.
10:49There's something burning.
10:52Whoo!
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?
11:19Oh, more oil will make it thicker, more water will make it thinner.
11:22Perfect.
11:22Thank you.
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, so I'm confident I can be a leader in this competition.
11:33All right, gentlemen, 15 minutes to go.
11:35One stunning signature dish.
11:37Let's go.
11:40Hailey and Jada, y'all are both making salmon?
11:43Yes.
11:44I'm doing a blackened salmon with a crawfish veluté.
11:47Mmm.
11:48I haven't had crawfish in a while.
11:49That was my favorite.
11:49Are you from the south then?
11:50Yes, I'm from Texas.
11:52Where in Texas?
11:53I 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?
12:20Oh, I got a tritiso bechamel.
12:22It's going with a masa, 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, so 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?
12:52I don't know, Chef.
12:52Probably, like, another 10.
12:54All right, gentlemen, 10 minutes to go.
12:56Yes, Chef.
12:5710 minutes.
12:58I'm definitely feeling uneasy.
13:00That oven's blazing.
13:02Pray 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?
13:16Hen 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 Cross 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.
13:33Yeah, 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 ten.
13:57All right, gentlemen.
13:58Ten minutes to go.
13:58Yes, Chef.
13:59Ten minutes to turn.
14:00Really hoping for success with my signature dish,
14:03but these biscuits could be the death of me.
14:05I'm a little worried about my biscuits, bro.
14:07I'll be so honest.
14:08Seven minutes to go.
14:10Seven minutes.
14:11What 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.
14:20Bang it.
14:22Is this a 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,
14:34to make risks on the first day, because I'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, ha.
14:46Thank you, Chef.
14:48Behind?
14:49OK.
14:50Final 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.
14:55Don't play it in the air.
14:57Don't play it in the air.
14:58Put your plate down when you're, yes.
15:00Adi, 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.
15:13Come on, ladies.
15:14We're winning this.
15:15First challenge.
15:17Come 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, Georgiana, let's go.
15:39All right.
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.
15:48I have a soy honey skirt steak, a jalapeno masa biscuit,
15:54chorizo bechamel, and pickled tomatoes.
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.
16:04Thank you.
16:06Wow.
16:07Biscuit 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 for 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 U.S.?
16:19Nine years.
16:20Wow.
16:20And so where do you live?
16:21I live in Kansas City.
16:23Wait.
16:24Romania to Kansas City?
16:26Yes.
16:26How the hell did you get there?
16:27Well, I grew up in Romania in an orphanage, and 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, get high school and education, and I ended
16:40up 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, but you don't.
16:51I don't.
16:51I rave about you.
16:53Yeah, don't worry about me, honestly.
16:54Right.
16:56Um, show us what you made.
16:57For you today, chef, I made pincere duck breast with a carrot puree.
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.
17:10Very good.
17:11Up next is private chef Joy from D.C. against 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, such 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 to the beginning of the journey.
17:47I grew up in a traditional Chinese-American household, and they were a little disappointed in my choice of career.
17:53The options you get is usually, like, a doctor or a lawyer, and so it was hard for them to
17:57believe 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, um, and then ended up in D.C. at a Michelin star.
18:07I love the fact that you stuck to your guns.
18:09You followed your real passion.
18:11Yes.
18:11And irrespective of your parents, you've got to 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?
18:15So here today, I have a pan sear duck breast dusted in fennel and, um, Chinese-spice spice.
18:23So this is a potato puree and a red wine reduction.
18:30Uh, bloody hell.
18:35Joy, uh...
18:39My goodness me.
18:47Man.
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.
19:17Well done.
19:18Really well done.
19:19Wow.
19:20I just beat out Big Mike, so I'm feeling extremely proud.
19:25Let's go, girls.
19:26We got this 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
19:43Maryland, who has just served a...
19:45A sire bronzino.
19:46Mmm.
19:47A courgette puree on the bottom, blistered tomatoes with a beurre blanc on top.
19:52Fish is cooked beautifully.
19:54Thank 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.
19:59I'm going to 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 fiancée very happy.
20:15Um, I'll be married in two months, so 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 going to be a happy woman.
20:30I'll tell you that much.
20:31Ladies, are you, uh, you listening?
20:33I'm taking.
20:34I'm taking.
20:34Sorry.
20:35Man.
20:37Ah, right.
20:38Uh, to the dish.
20:39What have you got?
20:39Yes, sir.
20:39For today, I have salmon cakes with a gochujang aioli and a scallion salad with some, uh,
20:44crispy salmon skin.
20:45They're seared beautifully, by the way.
20:47Thank you, chef.
20:49Peace and everyone.
20:50Um, and that gochujang, beautiful.
20:51Thank you, chef.
20:52Mmm.
20:52Young man, if you cook like this, um, you're going to be a wasted house husband, let me tell
20:56you.
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 two.
21:04A house husband.
21:05I'm like, what are you, what does that even mean?
21:07Right, up next, Miles and Hayley.
21:09Let's go.
21:10Here we go, Miles.
21:11Come on, 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.
21:21But I do bottle service.
21:23Uh.
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.
21:30Nothing 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.
21:40It'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.
21:46So, I have a coconut crusted salmon.
21:50Mm-hmm.
21:50With 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.
21:59Solid full.
22:00Good job.
22:01Thank you.
22:01Well done.
22:01Thank you.
22:02Thank you.
22:02My 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.
22:18All 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, visually, 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.
22:39Ah.
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.
22:53Right.
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, have a bunch of animals outside, me and my fiance.
23:03What kind of animals do you have?
23:04Goats, chickens, three cats, two dogs.
23:08The 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.
23:17Uh, does your fiance mind?
23:19No, he loved it.
23:20He loves goats in the bedroom as well?
23:21Yeah.
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, girl, 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, take us back to the beginning.
24:08How did this start?
24:09When I was applying for colleges, I applied for culinary school,
24:12just as a nice little backup.
24:14And I realized that I had a passion for it.
24:16Wow.
24:16And were you a top student at school?
24:18Yes, I was a high school valedictorian.
24:20I 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 panseared trout with roasted cauliflower potatoes
24:32and caper brown 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 made 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.
24:49Thank you.
24:50Thank you.
24:51Thank you.
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 scummy, and it's under-seasoned.
25:14So 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, a crawfish cream sauce with grilled broccolini.
25:38That sauce is delicious, by the way.
25:39Thank you.
25:41It's a four.
25:41Well done.
25:42Thank you.
25:42Way to go.
25:43In the next matchup, it's Johnny G for blue and Sandra for red.
25:48Sandra, give us an insight to the beginning of this passion.
25:50My passion of cooking started with my nonna, my mom's mom and grandmother, when I was about
25:55four or five years old.
25:57She is the light of my life.
25:58I have a tattoo on my arm for her.
26:01Less.
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 going to give me a benzina?
26:09What's under there?
26:09I actually have a Moroccan seasoned lamb.
26:14A Moroccan seasoned what?
26:16Moroccan spice.
26:17Moroccan spice lamb.
26:19I mean, you set me up for something delicious, the fish, the Italian, the background, the nonna,
26:25and you're giving me a Moroccan inspired lamb.
26:27Jolly G, are you confused as I am?
26:29Very confused, chef.
26:31Very confused.
26:31Man.
26:32With couscous.
26:33Bloody hell.
26:34I love Moroccan food.
26:36I love Middle Eastern food growing up in New York City.
26:39Um, how long do you cook that couscous for?
26:48I cook the couscous for, um...
27:02With the red team leading by two.
27:1121-year-old Sandra's Moroccan spiced lamb with couscous is...
27:16Kind of mushy.
27:17It's mushy.
27:17Sandra, it'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, it 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, um, and I live in Michigan, and I work at Res Life Church as a banquet
27:39chef.
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 with a pick-lease,
27:54and then, um, Sungold's tomato salsa, and 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.
28:08No, you guys?
28:11It is a solid five, my man.
28:13Thank you, chef.
28:14Thank you, chef.
28:16Um, in disbelief, in disbelief, uh, I just had Gordon Ramsay tell me my steak was cooked
28:21perfect.
28:22Life-changing for me.
28:24With the blue team clinging to a one-point advantage, next up is Kylie, a lead line cook
28:30from Florida, hoping that her...
28:32Brown butter dashi seared scallop, uh, with a corn espuma, sake pickled blueberry compote,
28:38and top with some caviar.
28:39...can shift the momentum back to red.
28:41The cereal and the scallops are beautiful.
28:42Thank you, chef.
28:43I think the only weird bit for me are the blueberries and 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, executive 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 is 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.
29:10Thank you.
29:11All right.
29:12So it all comes down to this.
29:14Rennie and Aiden, let's go.
29:16Let's go, Rennie.
29:18Let'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 to know that I can outcook somebody like surfer
29:28boy 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 and she's my...
29:36Thank you.
29:37She's my inspiration for life.
29:38So that would quite honestly be my opportunity to show her that through hard work, anything
29:42is possible.
29:43Good for you.
29:43Give us an insight, because 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.
29:56I'm so serious.
29:56I don't look like it, but I do.
29:58I got my daughter a bike, so we're all just, we're keeping it going.
30:00She's four.
30:01She has a bike already?
30:01She has a dirt bike, yes.
30:03Great.
30:04Tell me about the dish.
30:04What is it?
30:04Um, I have seared halibut with a vodka sauce gnocchi.
30:08Love that.
30:10Uh...
30:10Handmade gnocchi?
30:12Unfortunately not.
30:13I'm so sorry, Chef.
30:15Damn it, dude.
30:17Have you ever seen Hell's Kitchen?
30:19Serving Chef Ramsay boxed pasta is like you're asking for a death sentence.
30:25That's insane.
30:26It's a packaged tortellini.
30:27Packaged tortellini.
30:30And you made a bocachini, do you?
30:31No, that didn't make, Chef.
30:32An Italian?
30:32That 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.
30:42Uh, but it's the gnocchi that brings it down, which you didn't make.
30:47So, I'm gonna give it a three.
30:48Yes, Chef.
30:49Okay?
30:52Hey, 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 and that's how I describe it.
31:01This is the first culinary nickname I ever got because I was poor and I was new when I got
31:05hired.
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 to give it a little sweetness and acidity on top.
31:38That's a bold move serving strawberry compote with a pork chop.
31:49It's the final round of the signature dish challenge and 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 with a pork chop.
32:02Young man, I've got a new nickname for you.
32:08Winner.
32:09Congratulations.
32:11All right, delicious.
32:12It's a five.
32:13Thank you, Chef.
32:14Hands down.
32:15Great job.
32:15Well done.
32:16Pork chop.
32:17Pork chop.
32:18Pork chop.
32:19Pork chop.
32:20Good job.
32:21Thank you.
32:21Really good job, indeed.
32:22Aw, man.
32:23I'm, like, so stoked.
32:25Good job.
32:25That is a great feeling to have, to know that I was the last one up.
32:29This was my time to shine, and I did it.
32:32I did it.
32:32Blue team, listen up.
32:34Minutes from now, you're gonna join the most exclusive VIP dinner, because all of you are
32:39gonna be hanging out with our amazing Hell's Kitchen champions for the night.
32:43Oh, yes!
32:45Oh, my God.
32:47Oh, my God.
32:49Do you know what?
32:49I may join you as well.
32:51It's gonna be that exciting.
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.
33:03Ladies.
33:04Damn, where do I start?
33:05Oh, great.
33:05While the winners will be rubbing elbows with that incredible lineup, you'll be working
33:11insanely hard to celebrate them, making 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, and really make sure that flavor's
33:28there.
33:28Gentlemen, well done.
33:30Off you go.
33:30Well done.
33:31Thank you, Chef.
33:31Let's go.
33:36Well, this is your first punishment.
33:37Unfortunately, I have to be here with you, too, because Michelle gets to go with all
33:41the other winners to enjoy the evening.
33:43So we have to take the chilies, get all the seeds out, and 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.
33:55Bro, taking these seeds out of this is crazy work.
33:58This is torture, smelling all this.
34:01That smells crank.
34:02Oh, my God.
34:04Bless you.
34:07Hey, Alma.
34:08The pepper just gets to my nostrils immediately.
34:12Bless you.
34:13Bless you.
34:13I never sneeze more in my life than what I'm doing right now.
34:16Bless you.
34:18It's the worst thing ever.
34:19I'm really insane, and this is...
34:21Is it getting to you?
34:22It's getting to you?
34:22Man.
34:22Yeah, it's itching my nose, and I can't itch my nose.
34:26I've got chili seeds in my nose, follicles.
34:35Hey!
34:42We have the insane opportunity to meet the past winners.
34:46I'm Ellie.
34:47Ellie, I'm Dylan.
34:48Y'all nervous?
34:49Oh, too nervous.
34:50You should be.
34:50Yeah, you should be nervous.
34:52It's honestly surreal to be here with them.
34:55What in your school?
34:55Bummed with my school.
34:56I got a three.
34:57Oh, great.
34:57Yeah.
34:58I'll tell them I got about a three in my room.
35:00I am most excited to talk to Chef Rock.
35:03He'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?
35:09Stick with your first idea.
35:10Yeah.
35:10Meeting 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?
35:23Good evening, guys.
35:25Good evening.
35:26Sorry for catching 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.
35:36Thank you.
35:37Good to meet you.
35:37Good luck.
35:38Thank you.
35:39While the blue team says goodbye to Hell's Kitchen champions, the red team is still jammed
35:44up with their first Hell's Kitchen punishment.
35:47All right, where are we at in this process?
35:49Well, the chewies are done.
35:50So the salsas, you just need to blend in spices.
35:52Yes, Chef.
35:54You're wearing flip-flops in the kitchen?
35:58I forgot to put my shoes back on.
36:00My feet are killing me.
36:03Guess I ended up changing into 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.
36:17So 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.
36:43That's oregano?
36:44Oregano?
36:45Am I saying it wrong?
36:46All 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.
37:01Well 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.
37:27Who'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,
37:40and he's just chatting us up like we'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,
37:59and I'm going to be one of the most dedicated coaches you've ever met.
38:02I want the best.
38:03Nothing but the best.
38:04If I was a captain of my lacrosse team in college,
38:06I know how to lead.
38:06I know how to compete.
38:08Come in.
38:08Come in.
38:09Ready?
38:09Let's go season 25!
38:11Yay!
38:12Yay!
38:13Woo-hoo!
38:18Let's just enjoy this, guys.
38:19Mm-hmm.
38:20It got real.
38:22It got real real.
38:22Real quick.
38:24Guys, didn't the boys have two twos, or 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 mission star.
38:35I'm like, oh, bruh.
38:38But see?
38:38That doesn't matter.
38:40It doesn't.
38:41It's how you do.
38:42Because I mostly a home cook growing up,
38:44so 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 gotta 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.
39:08Like, I need to think about things that I can cook again.
39:12Let's go, guys. Line up. Let's go.
39:14Hurry up.
39:16The feeling I have, it's like when you're on a roller coaster,
39:18and you're going up, and it's like tick, tick, tick.
39:21It's not good.
39:22Right, listen 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.
39:40Valentin and Sandra.
39:44Step forward.
39:49Dude, what the ?
39:51Both of you had the lowest scores across those signature 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.
40:19For 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. Look at me.
40:35Look at me.
40:35Get off my back.
40:37It inspired me as a chef.
40:38Seeing other chefs going through it.
40:40Got it?
40:41Season 24th win of Hell's Kitchen.
40:43To this year's competitors.
40:46I'm definitely the top chef here.
40:48It's a competition and it'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 and boom.
40:58First place.
40:58In the most competitive season yet.
41:01Get it up.
41:02Get it up.
41:03Get it up.
41:03Who will have the passion?
41:05Push him then.
41:05Let's go.
41:06I'm tired, Chef.
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.
41:19Who's driving this ticket?
41:20Oh my God.
41:21Everything's going wrong, man.
41:22We're going down.
41:24Pressure makes the diamond.
41:25No.
41:26I'm gonna lose my mind.
41:28Oh.
41:29There's a hair in the pizza.
41:31Get out.
41:32The conflict.
41:33You should've asked.
41:34You should say something.
41:35You're sandbagging everybody.
41:36And the drama.
41:37No, Chef.
41:38Do not take this pan 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 gonna 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.
42:10Sucks.
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.
42:22It's a season unlike any other.
42:26Oh my God!
42:27Oh!
42:28This is Hell's Kitchen 25.
42:31Oh!
42:34Oh!
42:35Oh!
42:36Well done, you did it.
42:37Let's go!
42:37Oh!
42:38Oh my God!
42:41You are part of the next generation.
42:44You are part of the next generation.