(dramatic music)
♪
MALE NARRATOR: For 19 seasons, Chef Ramsay
has tested the mettle of hundreds of chefs.
RAMSAY: It's raw! It's a great pace.
‐ALL: Yes, Chef. ‐Oh, boo‐hoo. Cry time?
NARRATOR: Each season, he has pushed...
‐Well, [bleep] fight back! ‐I got it, Chef.
NARRATOR: Challenged...
RAMSAY: Can you get your [bleep] together?
NARRATOR: And nurtured.
You've got the talent. Believe in yourself.
Yes, Chef.
NARRATOR: Chef Ramsay every year
has come up with innovative ways
to find America's next great chef.
(laughter)
Huh, huh, huh, huh.
Hell has frozen over.
‐WOMAN: Get off my station! ‐NARRATOR: But at times,
‐the chefs battled each othe. ‐MAN: (screams)
‐Can you shut the [bleep] up? ‐Do something.
You want to get [bleep], tough guy?
I'm coming for you.
NARRATOR: And some have even taken on Chef Ramsay.
You dish it, but you can't take it?
‐I gave you the leeks, Chef. ‐Get out!
NARRATOR: Through this two‐decade journey
filled with passion...
‐[bleep]! ‐Tommy, talk to me!
I don't like losing!
‐NARRATOR: Emotion... ‐Cuckoo.
Like One Flew Over the Cuckoo's Nest crazy.
I just need so much more experience.
NARRATOR: And struggled.
‐MAN: Oh, boy. ‐MAN: Why did this happen?
Can somebody [bleep] help me?
NARRATOR: Chef Ramsay has crowned winners
and launched careers.
RAMSAY: Christina! The executive chef
of all my restaurants in Las Vegas,
Christina Wilson.
NARRATOR: But for this milestone season, season 20,
Chef Ramsay is looking for more than just a winner.
RAMSAY: Deep down inside, you are hitting your stride.
There's a level of maturity with you like no other.
NARRATOR: He's looking for a young protégé
he can shape and mold...
RAMSAY: What the [bleep]? He needs a diaper.
Dry the forehead. You look like a nun watching porn.
NARRATOR: Into the next culinary superstar.
RAMSAY: You show off without showing off.
NARRATOR: Get ready...
RAMSAY: If that's what you're like at 21,
Heaven knows what you'll be like at 31.
‐NARRATOR: For the fiercest.. ‐RAMSAY: Get out!
This is nothing [bleep] personal.
KIYA: So you're coming at me, and I don't give a [bleep].
Do we got to, like, sit out here and sing [bleep] kumbaya?
‐NARRATOR: Wildest... ‐MAN: (screaming)
RAMSAY: You have to stop being nice.
We're running a kitchen, not a kindergarten.
(sniffles)
(rock music)
NARRATOR: Most dramatic Hell's Kitchen season ever.
JOSIE: As soon as he starts yelling.
RAMSAY: Let's go. Wellington in.
SAM: I will attack.
NARRATOR: Welcome to the season of Young Guns.
Because none of us are safe.
TYSON: What's taking so long?
We're getting hungry.
‐WOMAN: We've cried. ‐Get out!
‐We got butthurt. ‐RAMSAY: Feel like I've got
a bunch of 12‐year‐olds in the kitchen.
‐He figured it out. ‐[bleep] off.
ANTONIO: I hurt so much, and I don't know how to say it.
(dramatic music)
♪
(upbeat rock music)
ANTONIO: Vegas, baby.
ALL: (cheering)
Hell's Kitchen season 20!
WOMAN: Look at that, you guys!
MAN: There's Hell's Kitchen.
Somebody on this bus is gonna win.
Oh, [bleep] yeah.
I'm just some kid from Kentucky
and this is my first time in Vegas,
so even just coming this far is absolutely amazing.
I'm here to win.
Hey, black coats, all four of us here.
We're about to meet Chef Ramsay.
I know!
Chef Ramsay's gonna love me because
I'm super cute, super fun, and I'm also a kick‐ass leader.
I remember watching it when I was, like, wee‐little,
'cause it's only, like, two years younger than I am.
KIYA: I was, like, eight years old
when Ariel was on the first time.
This is one‐‐ definitely the youngest season.
JAY: I'm actually feeling better now that I realize
that, you know, it's all young people.
I was kind of worried it was gonna be a bunch of old peope
and I was gonna have to sleep by some 50 year‐old man
‐with a CPAP machine. ‐(heavy breathing)
But, honestly, I think young people
bring a lot more to the table than a lot of older people...
JAY: We got a lot more energy.
Because they're so set in their ways.
Exactly.
VICTORIA: I don't want to sound, like, super cocky,
but there is a new generation coming in,
and we're taking charge.
That's why I came here,
you know, to prove myself and to win this thing.
‐KEONA: Yeah! ‐KEVIN: Millennial squad.
Millennial squad, I like that.
WOMAN: Selfie.
ALL: Season 20!
(dramatic music)
♪
MAN: Whoa. MAN: Whoo!
‐MARINO: Hello. ‐WOMAN: It's Marino!
WOMAN: Marino!
JOSIE: All I want to do is say, "Open Hell's Kitchen, Marino,"
and that's when I was like, "[bleep]. We're here."
MARINO: Welcome to Hell's Kitchen.
‐WOMAN: Thank you. ‐ALL: Whoo!
MARINO: For our 20th season, Chef Ramsay
has created a Hell's Kitche museum...
‐How cool. ‐MARINO: To celebrate the past
19 seasons of our wonderful history.
Please meet Shakala and Sean.
They will be your tour guides of the Hell's Kitchen museum.
‐SHAKALA: Guys, ready? ‐SEAN: Join me inside
‐the Hell's Kitchen museum. ‐ALL: (cheering)
NARRATOR: Chef Ramsay decided to create a museum
to celebrate 20 seasons.
BRYNN: Oh, my God. This is insane.
NARRATOR: But it also serves
as an eye‐opener for the young chefs.
It's raw!
NARRATOR: He wants them to grasp the full spectrum
of what they are about to endure.
WOMAN: Oh, my gosh. There they all are.
NARRATOR: The museum features
all of the chefs that have come before them...
WOMAN: Yeah, this is so freakin' cool.
NARRATOR: And a number of interactive video station,
which remind the chefs that in Hell's Kitchen,
you never know what to expect...
WOMAN: Why is there a tank coming at me?
Good morning.
I said, "Are you ready?"
KEONA: That is so freakin' crazy.
‐(gasps) ‐Ahh!
RAMSAY: Scott, what the [bleep] is going on down there?
(laughter)
ALL: (screaming and laughing)
(laughter)
NARRATOR: And that it's calld Hell's Kitchen for a reason.
‐JOSEPH: I ain't no bitch. ‐RAMSAY: What?
I'm not no bitch.
You want to talk some [bleep]? Let's go step outside, [bleep].
You want to talk about [bleep] fighting?
‐RAMSAY: Oh, wow. ‐You want to get [bleep] up?
‐Do you think I'm scared?
Your [bleep] ears need to be cleaned out, bitch.
‐You better [bleep]... ‐WOMAN: Oh, my gosh!
‐Hey, hey! ‐Get out my face.
For real. I am in your [bleep].
Get the [bleep] out of my face.
‐JACKIE: Put your hands on me. ‐KRISTIN: (gasps)
BRYNN: One thing that I'm so concerned about
walking into Hell's Kitchen is the drama of everything.
I get really bad anxiety and panic attacks,
but you know what? I'll hold my ground,
and I'll stand up for myself if I have to.
NARRATOR: And although the museum showcases
some of the intense moments in Hell's Kitchen...
‐RAMSAY: [bleep] get out! ‐WOMAN: I'm going!
Get out! Get out! Get out! Get out!
‐I'm scared. ‐(laughter)
NARRATOR: It also celebrates its winners
and the unique way
they have found out that they are champions.
SEAN: These are the doors
that the winners actually walk through.
ANTONIO: If you want it, you go and get it.
I put myself through culinary school.
I worked three jobs, slept 45 minutes a night.
Like, it's time to win.
One.
Two.
Three.
ALL: (cheering)
Oh, [bleep]!
Yeah! What?
‐HOLLI: Oh, my God! ‐PAUL: Whoo!
Yeah!
It's crazy, you know?
I grew up watching this show.
Not a day in my life
would I ever think that I would get on this show.
And now one day, some other young kid's
gonna be staring at my picture.
Christina.
Hell's Kitchen: All‐Stars winner Michelle.
Our Hell's Kitchen winner Ariel.
ALL: (cheering)
Chefs, we have reached the final part
of the museum tour.
Chef Ramsay has put together a documentary film
all about Hell's Kitchen history.
BRYNN: I'm super pumped to watch the documentary,
especially 'cause we're all young
and we all kind of want to know what we're walking into.
SEAN: We hope you enjoy the presentation.
(cheers and applause)
Let's go.
Ahh! Definitely unexpected.
I can't stop smiling. Everyone's cheering for us.
I don't think I've had a better feeling in my life.
‐Oh, there's Gordon. ‐Let's go. Line up.
Whoomp, there he is. He's looking good.
I love photo shoots.
Paparazzi, let's go. Work those angles.
I recently competed in a bikini show,
and I love to work out.
I'll flex on 'em.
I'll have pump right now.
Please welcome our season 20 chefs.
‐Well done. ‐(cheers and applause)
All of you, listen very carefully.
What you just witnessed and saw in that incredible
Hell's Kitchen museum is the past.
You talented 18 are the future.
(cheers and applause)
And think about it:
the desire to be a chef today
is a dream held by many more young people
than ever before.
Food has changed dramatically in America, right?
ALL: Yes, Chef.
RAMSAY: With that in mind,
I've decided for this incredible milestone season
to find the best young chef in America
and make that individual my protégé.
(cheers and applause)
MATTHEW: Wow, to be able to have
Chef Ramsay's stamp of approval
on your work and to be his protégé,
it's really just like all the clout you need.
I've got one more big announcement
to tell all of you.
Listen carefully.
The winner of this Young Guns edition
of Hell's Kitchen season 20
will be my next head chef at Gordon Ramsay Steak
at the Paris Hotel Casino...
(cheers and applause)
Whoo! I've never been to Paris.
I would definitely need to get on with a work visa for Paris.
I know that it takes a year or longer.
Right here in Las Vegas.
Oh, [bleep].
Men, here's the good news:
All of you will be cooking
out of that incredible blue kitchen,
and your sous chef this year will be Chef Jason.
He was the runner‐up in season seven.
Since then, he has gone on
to open four incredible restaurants.
Thank you, Chef.
Now, ladies, your sous chef
is season 10 winner Christina Wilson.
‐(cheers and applause) ‐Oh, my God!
BRYNN: Chef Christina was a badass
and came back to be Gordon Ramsay's sous,
so that's amazing,
especially in this day and age
when females are making a lot more presence in the kitchen.
RAMSAY: Now, chefs,
it's time for all of you to put yourselves on a plate
and cook me your signature dish.
Your 45 minutes starts now.
‐Let's go. ‐(cheers and applause)
NARRATOR: Coming up...
CHRISTINA: This station will bury you.
I'm just freaking out.
NARRATOR: Will one young chef
find herself out of the competition...
EMILY: You all right?
BRYNN: No, I'm having an anxiety attack.
NARRATOR: Before it even begins?
KIYA: I don't want to see her go home.
NARRATOR: Chef Ramsay has just announced
that this year's winner will be his protégé
and the next head chef
at Gordon Ramsay Steak in Las Vegas.
RAMSAY: Your 45 minutes starts now.
Let's go.
NARRATOR: And the chefs' first chance to impress,
the signature dish challenge, has just begun.
‐BRYNN: I'm running. Oh, my‐‐ ‐AVA: Oh, my God.
Like, this is really happening.
Whoo. Let's go. I'm ready. I'm here.
ANTONIO: You gotta taste everything here.
#TeamBlue, right?
Young guns. It's what it is, fellas.
ANTONIO: We the team right now, baby, team right now.
Boom, game time.
Yo, who's using that smoke gun?
I've done this before. This isn't anything new for me.
Make it perfect.
The glitz, the glamour,
I'm not here for any of that [bleep].
Let's cook. I'm here to win a competition.
Yo, is everyone using garlic?
No? Okay.
‐BRYNN: Look at those potatoes. ‐WOMAN: Got to beat the boys.
‐You okay? ‐Yep.
I run a meal prep business.
Normally when you think of meal preps, you think of, like,
frozen chicken and broccoli, and you're like, "Blech."
But my sig dish is Ava Flava's Orange Chicke,
and that is so much flavor.
You get the sweetness.
You get that red wine vinegar,
so I think he's gonna love it.
Does anyone got some extra chicken stock?
RAMSAY: 15 minutes gone. 30 minutes to go, yes?
‐MAN: Yes, Chef. ‐MAN: Yes, Chef.
‐JASON: What are you making? ‐I'm gonna pan‐seared trout
with lemon, brown butter hollandaise,
and then I'ma do a green tomato jam.
‐Nice. ‐Every person
I've ever worked for, I've surpassed.
I started off as a meat cuttr at a smokehouse.
Now I'm the executive chef.
I do 60‐, 70‐hour work weeks. You work to the bone.
You work till you're falling asleep,
but that's what it's all about.
So getting the opportunity
as a protégé of Gordon Ramsay,
it's a dream.
RAMSAY: 15 minutes, ladies, just under.
The Vitamix was on high, and I turned it back on.
That's so sad.
Because I'm vegan, I did a vegan dish.
It is an herbal tonic soup. It has healing properties.
‐Let's go. ‐JOSIE: I think that this dih
could definitely heal Chef Ramsay.
‐He has a lot of fire. ‐Oh, my Lord.
JOSIE: So I think he needs a lot of cooling soups.
It would definitely help him.
I'm gonna make more garnish.
RAMSAY: Step on it. Let's go.
I'm making a étouffée.
It's something I grew up making for my grandma.
I know a lot of Cajun cuisine.
My nickname is Chef Jay the GOAT.
A lot of people back home call me the GOAT
because they think I'm one of the greatest millennial chefs
of all time at home.
I'm, like, in my natural element right now.
‐This is nothing for you, huh? ‐Yeah.
JAY: Everybody else, they're looking a little bit shaky,
a little bit nervous.
I'm not scared of anyone.
I'm ready for it. Let's go.
Make sure you try everything.
I am a sous chef, so I do run a kitchen.
I definitely have people who are older than me under me,
and a lot of people don't respect me.
The fact that I'm young and I'm a woman doesn't help at all.
My age shouldn't matter. My food should.
JOSIE: Behind you.
WOMAN: [bleep], look.
RAMSAY: Two minutes to go.
What do you got going on over here?
This dish, it's important to me.
I love cioppino, and when I was around 17,
this dish was actually the dinner
that I came out to my family, and so cioppino
just has a really special place in my heart.
JOSIE: If it doesn't make it, it doesn't make it,
but I just want more garnish.
RAMSAY: Ten, nine, eight, seven, six‐‐
SAM: Plating the finishing sauce.
RAMSAY: Five, four, three...
‐Walking! ‐RAMSAY: Two, one. And, stop.
‐Well done, well done. ‐Yes!
(cheers and applause)
Uh, gentlemen, ladies, you don't mind if I invited
some very special guests.
They're Vegas foodies, and they are here to understand
how good the future generation of chefs are.
Now, listen carefully.
You are representing all of America
as the next generation of chefs.
In the last 19 seasons,
I've tasted over 300 signature dishes.
‐Oh. ‐Some of them have been great.
That is delicious. Wow. Pink.
Now, that's a very strong five. Great job.
‐Thank you, Chef. ‐(applause)
Others have been disgusting.
Ah.
I feel like I need some plastic wrap on my ass.
And then there were those that were simply unexplainable.
Spices are raw, bland. My dear Krupa, yeah, that is crapper.
‐Wow. ‐(audience groans)
RAMSAY: Listen carefully.
The signature dish is your first big team challenge.
Basically, it's you on a plate.
I will score your dishes a number between one and five,
five being fantastic and one being disgusting.
The team with the most points wins.
Let's start with you two. Let's go.
NARRATOR: In the Young Guns signature dish challenge,
Emily, a line cook from New York City,
goes against Steven,
a chef de partie from Virginia.
RAMSAY: Steve, how old are you?
21.
RAMSAY: Wow. Current job?
I'm the chef de partie for a country club.
So that's one position under sous chef,
so that's quite a decent position at the age of 21.
‐Yeah. ‐RAMSAY: Where did you learn?
When I was a young kid, I was really, really picky.
I would eat ramen noodles and hot dogs.
‐That's no way to live. ‐RAMSAY: No.
So my grandmother, she broke me out of that,
and she exposed me to a lot of different ingredients.
‐Good. ‐STEVE: So that's why I'm here.
Good. Describe the dish, please.
All right. I have a saffron‐poached red shrimp
with a four‐cheese polenta and a stewed tomato broth.
RAMSAY: Presentation needs a little work,
but the sweetness of the tomato broth,
the taste is delicious.
STEVE: "Delicious"?
I'm trying not to [bleep] myself
'cause that's something that I never thought I would hear.
It's a definite four.
‐Congratulations. Well done. ‐Thank you.
I'm so happy. I'm just thinking,
"Keep it together. Keep it together.
Don't drop a tear right here. Cry in the shower later."
RAMSAY: Good job.
Emily, the passion for food stems from where?
I've been a dancer for most of my life.
Wow.
You know how body image
and negative food images
can go into dancers, so I ended up developing
an unhealthy relationship with food,
and I developed an eating disorder.
‐Wow. ‐EMILY: Food was the enemy.
I mean, how ironic. Now it's your life. Now it's‐‐
It saved my life, you know?
Like, I found vegetarianism, so I'm a vegetarian.
For some reason, that just became my new passion.
RAMSAY: Right. When was the last time
you snuck in somewhere and had a cheeseburger?
You know, after a couple, you know, drinks...
‐Right.
EMILY: A little tipsy side of me,
you know, gets the chicken nuggets
‐or gets the‐‐ ‐Oh.
(laughter)
RAMSAY: So you're a part‐time vegetarian.
No, I'm a full‐time vegetarian.
‐Come on. ‐EMILY: Two times, Chef.
Two times, I can count on my fingers.
But in the kitchen, in the kitchen, I'll taste the food
'cause I think that's very important.
It is important. You're absolutely right.
And describe the dish, please?
Yes, Chef. So today I made for you
gluten‐free and vegan cauliflower tacos.
If I put that lime there
as the nose and turn that around,
‐does that look like‐‐ ‐(laughter)
Holy [bleep].
EMILY: I think it's funny
because I'm a smiley, happy person,
and so I guess that was me on a plate.
You're trying to make me happy
‐with a happy face, right? ‐Exactly.
Always trying to put a smile on Chef Ramsay's face.
Mm‐hmm. Let's do this together.
EMILY: Oh!
Are you okay with vegetarian food?
Yes, I'm a vegetarian on Thursdays.
You're a vegetarian on Thursdays?
‐STEVE: Yeah. ‐RAMSAY: [bleep].
‐Now, what is going on? ‐(laughter)
Dig in.
BRYNN: Come on. In the bag, girlfriend.
So, um...
(dramatic music)
NARRATOR: It's the opening round of the first ever
Young Guns signature dish challenge.
You're trying to make me happy
‐with a happy face, right? ‐Exactly.
NARRATOR: And Emily, a line cook from New York City,
is hoping Chef Ramsay is hapy to give her a high score.
In the bag, girlfriend.
So tortilla could be a touch bigger,
‐but it's delicious. ‐Thank you, Chef.
RAMSAY: Didn't expect to see that tonight.
So it's a very strong three. Well done.
‐Thank you. ‐RAMSAY: Good.
‐(applause) ‐Good job.
Next up, Keona and Matthew.
MATTHEW: I'm definitely feeling pressure.
I feel, like, all the other competitors kind of,
like, sizing me up.
Cioppino is a really ambitios dish to do in 45 minutes,
but I'm proud of it.
RAMSAY: And what do you do for a living?
What's the day job?
I make food videos, like, on the web.
You may have seen them, like, the hands cooking those.
‐So you're a hand model? ‐(laughter)
MATTHEW: Yeah, I would say that.
I prefer "chef," but I'll take the hand model.
But you don't use your [bleep] face.
You use your hands, right?
Well, I'm in a few videos now and again,
but mostly my hands, yeah.
So you just come in like that all day long, yeah?
Okay, describe the dish, please.
So here we have cioppino.
I seared all the seafood individually,
so you have the shrimp, scallop,
and then we have some halibut on the bottom as well.
Right. So visually, it looks classic.
‐I'm a big lover of shrimp. ‐Okay.
RAMSAY: But I'm not very good at eating shrimp
‐and the [bleep] sack. ‐(gags)
Oh, no. Crap. I didn't take out the crap.
I didn't devein it, and I'm like, "Shoot."
Why didn't you clean the shrimp?
Ugh, I‐‐I didn't notice it. I was going too fast.
RAMSAY: You didn't notice that?
Would you like a little bite of the sack?
‐I'll avoid it. My bad. ‐You got to get the poop out.
PAYTON: You're literally serving Chef Ramsay [bleep].
(laughs)
That's [bleep] hilarious.
I know you're now legal to drink,
but were actually drunk
when you put this dish together?
‐No, Chef. ‐(laughter)
So I'll give you a two.
‐Thank you. ‐(audience groans)
Keona, what gives you
the advantage of winning this competition?
Just struggling my whole life
and coming from a city of struggle.
‐Which city? ‐Baltimore.
Baltimore, was that tough?
It was, yeah, but I didn't let that stop me.
I just fought so hard, as hard as I could.
Describe the dish, please.
I have a Cajun Alfredo pasta topped with scallop,
grilled blackened shrimp, and some crab.
And the idea came from where?
Well, I love Alfredo.
It's, like, my favorite thing, and the spice is a little kick
'cause I'm a little spunky, so...
RAMSAY: Right.
Young lady, seasoning's on point,
and they're cooked beautifully, those shrimp.
‐Thank you, Chef. ‐RAMSAY: Amazing.
Just cut down.
‐Less is more. ‐All right.
I'm gonna give it a four. Well done.
(cheers and applause)
RAMSAY: Ladies, you've got the lead.
EMILY: We are back on track.
Keona's gonna be a great member of our team.
‐Keona, good job. ‐Thank you, Chef.
Let's go, Kiya and Sam.
Thank you. Okay, Kiya, current job?
KIYA: So I bartend on weekends,
and then I cook for the entire facility by myself.
Like, a retirement home?
Hunting.
‐So like a gun club? ‐Yes, sir.
Wow. Do you have a gun as well?
‐Yes, I do. ‐How many guns you have?
We have 67 total.
(music winds down)
You have 67 guns?
‐Yes, Chef. ‐(laughter)
BRYNN: Watch out, ladies. Watch out. A little scary.
Let's not piss Kiya off this challenge.
Like, dually noted.
And do you have a partner?
I have a boyfriend, yeah.
Yeah, and do you show him this collection
when he comes around to see you?
Yeah, he actually started shooting
when he starting seeing me.
RAMSAY: Wow. Yeah, shooting for the [bleep] hills.
‐Yeah. ‐(laughter)
RAMSAY: All right, give us a description.
So I made a applewood‐smoked salmon
on a bed of Bibb lettuce and topped with a apple slaw.
Wow, I mean, visually it looks beautiful.
Thank you.
For a lady that,
you know, has 67 guns, trust me.
You're on target.
It's a very strong four. Good job.
‐Thank you, Chef. ‐Well done. Well done.
NARRATOR: Sam, an executive chef from Pennsylvania,
needs a direct hit to outdraw Kiya
and her close‐to‐the‐target score of four.
SAM: We have a Chilean sea bass
with a blood orange beurre blanc,
and then I have a risotto
with dried porcini mushrooms.
Fish is cooked beautifully, oh, my Lord.
‐Thank you, Chef. ‐And all the flavors are there,
so it's a first tonight, and it's definitely a five.
‐Good job. Well done. ‐Thank you, Chef.
PAYTON: That's it, fellas. That's it.
SAM: I'm feeling absolutely,
like, shocked and just so happy.
This is what I've worked toward in my life so far,
so it's absolutely incredible.
RAMSAY: Beautiful dish. Men, we're pulling back.
NARRATOR: Next up is Megan, a line cook from Denton, Texas,
and Kevin, a line cook from Beverly Hills.
‐Describe the dish, please. ‐Can I take this off?
RAMSAY: Well, you need to take the [bleep] lid off
to describe it, of course you do.
It's a pomme purée with a pan‐seared fillet.
RAMSAY: Wow. Beautiful.
It's solid, but it's not spectacular.
‐It needs seasoning. ‐Okay.
It's a very solid three. Well done.
‐Thank you, Chef. ‐RAMSAY: Good.
(applause)
Right, Kevin, the food dream started with who?
Just with myself.
No one really cooks in my family.
Both my parents are immigrants from El Salvador.
My dad, he's worked in construction
since he got to this country.
You know, he kind of wanted me to follow his footsteps.
You know, I think the most important thing, young man,
is that you're following your dream.
Yeah.
RAMSAY: Describe the dish, please.
KEVIN: I cooked a rib eye steak with a red wine sauce
and potato fondant and used honey‐glazed carrots.
That is a rib eye?
Megan, does that look like a rib eye?
No, Chef.
RAMSAY: What happened to it?
KEVIN: I didn't think you would like
a big, fat rib eye on your plate.
‐You didn't [bleep] ask me. ‐Oh, I should've.
RAMSAY: You may cook in Beverly Hills,
but this dish looks like it's just come out of Skid Row.
(laughs)
It's almost like you're trying to get me on a diet.
The dish had potential. The sauce is delicious.
The steak's a letdown. It's a two. Thank you.
‐Thank you, Chef. ‐Thank you, Chef.
(applause)
Next up, Josie and Antonio, please. Let's go.
(applause)
Josie, why are you connected to food?
I mean, I've always been, like, a chubby kid...
‐Right. ‐So 2 1/2 years ago,
I went vegan, actually, for my mental health.
I was having, like, a quarter‐life crisis
losing a boyfriend
and losing a job all in the same week,
and that also came with a completely
depleted bank account, and, um, it was really tough.
And you bounced back from adversity, right?
‐I bounced back. ‐That's called life, yeah? Wow.
This is an herbal tonic noodle soup.
The base is dried shiitake mushrooms,
lemongrass, miso, and garlic.
ANTONIO: It looks like baby food
with noodles on top of it.
Definitely not the dish I would've done for Ramsay.
RAMSAY: And is it supposed to be that hot?
JOSIE: Yeah, the Thai chilies here are really fresh.
‐No, but taste that. ‐Yeah.
[bleep].
‐I like it. ‐Yeah.
I didn't ask if you like it.
I asked you how hot it is.
(dramatic music)
(grinder whirrs)
(dramatic music)
NARRATOR: With the women slightly ahead
in the signature dish challenge...
RAMSAY: Is it supposed to be that hot?
I like it.
Yeah, I didn't ask if you like it.
NARRATOR: Josie, a vegetaria, is spicing things up.
The sauce is superhot.
It's a little bit underwhelming.
‐Okay. ‐So that's a two from me.
‐Thank you. ‐(applause)
NARRATOR: Executive chef Antonio
is hoping to trounce Josie's superhot dish
with his blue cheese smothered pork chop.
RAMSAY: Yeah, you caramelized the pork beautifully,
corn, delicious.
That is a very strong four. Well done.
‐Thank you, Chef. ‐RAMSAY: Good job.
ANTONIO: That's a wink to my mom and dad right there.
It's like, uh, uh, uh. Look at your boy now.
NARRATOR: Brynn, a line cook from Rhode Island,
makes her first impression
with a chimichurri marinated flank steak.
Great potential. I would've given that a four
had it been seasoned properly tonight.
‐You've got a three. ‐BRYNN: Great, Chef.
‐Thank you. ‐BRYNN: So it was just‐‐
ugh, it could've been a four if it had more salt.
In my head, I was like, "No!"
Where you from, bud?
I'm originally from Rogers, Arkansas.
I'd never been outside of Arkansas or Missouri.
‐N‐Never? ‐I saw a palm tree,
and I was like, "Holy [bleep]."
‐(laughter) ‐Yeah, yeah, yeah. Yeah.
I have a beautiful pan‐seared trout,
asparagus, brown butter hollandaise,
and a green tomato jam.
‐RAMSAY: That's delicious. ‐Thank you, Chef.
Fish is cooked beautifully.
I'm gonna give you a four.
‐Good job. Well done. ‐Thank you, Chef.
(cheers and applause)
NARRATOR: Next it's a battle of sous chefs
as Kentucky chef Payton hopes Chef Ramsay
will think his pork chop with parsnip mash
is a front‐runner.
RAMSAY: Presentation, rustic.
The parsnip needs to be a little bit creamier
'cause it's lumpy.
Did you take the core out? 'Cause it's grainy. It's bland.
I kind of feel like a dog who [bleep] on the floor,
and the owner's just coming over
and beating me with a newspaper.
‐RAMSAY: So that's a two. ‐Thank you, Chef.
I feel like I let my team down.
NARRATOR: Colorado chef Victoria is banking
on her pan‐seared chicken thigh and vegetable risotto
to recoup some points for her team.
How did you cook the chicken?
I pan‐seared it.
‐Mmm. Chicken's delicious. ‐Thank you.
It's a very strong four.
‐Well done. ‐Thank you, Chef.
(cheers and applause)
NARRATOR: With only two rounds remaining,
meal prep chef Ava hopes to defeat Alex,
a line cook from Hudson Valley, New York.
‐Where you from? ‐Anchorage, Alaska.
I think that's a Hell's Kitchen first.
I don't think we've ever had anybody
in 20 seasons from Alaska.
AVA: So what I made for you is Ava Flava's Orange Chicken.
This is really happening. He's right there.
He's about to eat my food.
Hi.
So the rice is undercooked.
Your broccoli could be so much more tasty than that.
You're the Ava Flava,
and right now, it's lacking flavor, young lady.
I'm gonna give it a two. Thank you.
(audience groans)
Alex, describe the dish, please.
ALEX: I have for you a pan‐seared duck
with a soy whiskey glaze reduction
and sautéed bok choy.
RAMSAY: Sliced way too thin,
so it's way overcooked, which is a great shame
'cause the actual flavor, delicious, so it's a three.
It should be a four, but it's a three. Thank you.
Thank you, Chef.
I was overthinking the duck.
I know I can do better. This is not the best I can do.
26 to the Blue Team, and 25 to the Red Team.
It's so close.
Let's go with the last two.
‐Morgana... ‐EMILY: It's up to you, girl.
RAMSAY: And Jay. Let's go, please.
My heart is beating very hard right now.
I'm the last person to go, so I know my team
is definitely riding on me to go ahead
and bring this home for us.
Describe the dish, please.
JAY: So I did a crawfish étouffée.
RAMSAY: I've just never known any chef in America
to get an étouffée flavorsome in 45 minutes.
Any chef in the country would be spending 45 minutes
cooking the roux out.
ANTONIO: I just don't know why you would do étouffée
in 45 minutes.
I‐‐I don't‐‐I don't‐‐ I don't get it.
I hope I can do it.
RAMSAY: The color's nice.
The spice is raw, and the flour's raw.
It's not a roux. It's ruined. Damn.
I'm gonna give that a two, Jay.
MATTHEW: I'm like, "Aw, rookie mistake."
A dark roux takes forever to make.
Damn. Morgana, how old are you?
‐I'm 21. ‐RAMSAY: Stop it. You look 16.
MORGANA: I have a baby face, but I have an old soul.
The love of food comes from where?
I accidentally got a restaurant job when I was 16.
They put me on the line.
So you started working behind the line at 16,
dropped in to the deep end.
Yeah, I had no idea what I was walking in to.
That's amazing. And how did it affect you?
Did you rise to the challenge? Did you‐‐
I definitely did. I became the best at my restaurant.
I had not only cooked, I also served.
I've bartended. I've catered.
It's my passion. It's what I love to do.
Good. Describe the dish, please.
Today I made for you a pan‐seared duck
with brussels sprouts, prosciutto,
and carrots with a rich pan sauce.
RAMSAY: Visually, it looks beautiful.
Thank you.
(tense music)
♪
MEGAN: Chef Ramsay just kind of sits there
and, like, ponders.
Oh, my God. Like, is it bad? Is it great?
Like‐‐like, tell me.
(dramatic music)
(flames whoosh)
NARRATOR: There's only one dish that hasn't been scored
in the Young Guns signature dish challenge.
‐RAMSAY: It looks beautiful. ‐NARRATOR: And now Morgana
can either win it or lose it for her Red Team.
BRYNN: I think all we need is a three.
(dramatic music)
I'd like to give it a five. Congratulations, Morgana.
(cheers and applause)
[bleep].
Damn. Come on, man.
We were so‐‐ Ugh! That close.
RAMSAY: Well done. Head back, please. Good job.
It actually feels like I'm dreaming.
It doesn't feel real.
He is definitely an idol of mine.
EMILY: Good job.
MORGANA: I have a picture of him hanging in my kitchen.
RAMSAY: Morgana, dish of the night.
MORGANA: And I'm just super happy
that I could impress him.
Congratulations, you've won it for the team.
‐Thank you, Chef. ‐RAMSAY: Well done.
(cheers and applause)
RAMSAY: This reward tonight is very special
because you'll be dining at the Hell's Kitchen
season 20 Young Guns prize restaurant,
Gordon Ramsay Steak 2.0.
You'll have three Hell's Kitchen winners
‐joining you... ‐ALL: Ooh!
Oh, my God.
RAMSAY: Season 17 winner Michelle,
season 18 winner Ariel...
‐(women cheering) ‐WOMAN: Oh, my God!
And season 10 winner,
your very own sous chef, Christina.
(cheers and applause)
VICTORIA: I am, like, super, like, about empowering women,
and so knowing that there is strong females out there
who are doing what I want to do,
that's a huge inspiration.
Men, you're in for a long, difficult day,
because today, it's stock day.
‐(audience groans) ‐You'll be making stock.
We have a number of deliveries arriving,
so they need to be broken down, checked off,
and put into the correct refrigeration.
Wow.
RAMSAY: Both teams, head into your dorms.
Your sous chefs are waiting.
Ladies and gentlemen, give 'em a big round of applause.
‐Great. Off you go. ‐(cheers and applause)
(dramatic music)
‐WOMAN: Wow. ‐WOMAN: Look, you guys.
WOMAN: Oh, my gosh.
WOMAN: We're here.
Like, what the [bleep]?
‐EMILY: That was crazy. ‐VICTORIA: [bleep] crazy.
‐JOSIE: [bleep] I know, right? ‐EMILY: I love it.
Veg girls.
Veg girls gotta stick together.
PAYTON: Look where the [bleep] we are, fellas.
So did anybody have, like, a second
where he walked through and you were like,
"Oh, yeah. Oh, yeah. Here's what we're doing."
I forgot. I was just cooking. I was just cooking,
and then I, like, turned around.
I'm like, "Wait, holy [bleep]. There he is.
Yeah, there's Gordon Ramsay." Yeah, yeah.
JASON: Guys, let's go. Get all your team together.
ANTONIO: Yes, Chef.
It absolutely sucks not being able to go out
and to meet these people and get their influence.
BRYNN: Rollin' out in style. Whoo!
(all cheering)
‐BRYNN: Sorry, guys. ‐JOSIE: Bye, boys.
MAN: Bye, ladies. Have fun.
WOMAN: You too.
ALEX: The girls have that vibe where,
"Oh, we got this, you know, like, no problem."
But they have no idea what we're capable of.
KEONA: Let's not let that be us ever.
MAN: Bite me.
(upbeat music)
WOMAN: Oh, yay!
I look straight ahead, and it's Gordon Ramsay Steak.
It's beautiful.
WOMAN: Chef Michelle and Chef Ariel here.
‐VICTORIA: Nice to meet you. ‐MICHELLE: Hi.
EMILY: I can't believe we get to talk
to Michelle, Ariel, and Christina.
Just getting advice from those three women,
I feel like we have a one‐up now.
ARIEL: How do you like the digs?
VICTORIA: It's pretty lit.
‐Yeah. ‐WOMAN: I'm about it.
She said, "It's pretty lit." They are young.
(laughter)
CHRISTINA: So what questions you guys have?
JOSIE: Do you think that it's smart
to take risks during the challenges?
ARIEL: The difference between season six
and going back ten years later is that I stayed super safe
and played it safe the first time, and I fell short.
MICHELLE: Just remember, is it right or is it right now?
Because if it's not right, then don't give it right now.
Have you guys sized up the boys' team at all?
‐We're not too worried. ‐CHRISTINA: No?
(laughter) Me neither.
(somber music)
[bleep].
ANTONIO: Can you get these fish collars broken down?
They ain't gonna fit in the pan like that.
PAYTON: This sucks.
ANTONIO: It hurts a lot especially 'cause,
you know, I got a four.
A couple of the dudes got a four.
It sucks to lose like this.
I would say onions go in the big boy, the Lexan.
The rest go in everything else.
STEVE: While the girls are out,
you know, eating and having fun...
ALEX: You need help with any of this?
STEVE: We're learning, you know,
where everything is in this kitchen,
and we're getting used to working with each other,
and so it's kind of building us up as a team.
ALEX: Good team bonding.
This should be our last lost challenge.
We need to make sure we cook that [bleep] out.
[bleep] me.
[bleep].
(upbeat music)
(overlapping chatter)
‐(knocking) ‐RAMSAY: Excuse me.
‐(cheering) ‐Yay!
RAMSAY: Hello.
How are you, my darling? Good to see you.
JOSIE: Gordon Ramsay came. Oh, my God.
Yeah, just another casual dinner with Gordon Ramsay.
RAMSAY: How nice for you two to be back...
‐CHRISTINA: Oh, yeah. ‐Having been in their shoes,
‐right? ‐ARIEL: I know.
‐They're so young. ‐They are so young.
Don't. I feel like their granddad.
ARIEL: I don't think that I knew that I was
where I was supposed to be
‐at that age. ‐RAMSAY: 21. Yeah.
‐ARIEL: And so I'm just‐‐ ‐RAMSAY: Yeah.
I'm actually very mesmerized by the fact
that you guys all know that this is what you want to do.
RAMSAY: You know, push yourselves,
and when you've made a mistake, own it.
Don't hide it. It's so important.
And congratulations on that challenge, by the way.
‐ALL: Thank you, Chef. ‐RAMSAY: Yes?
The boys are really pissed. Trust me.
(laughter)
Here's to a great start on the Red Team.
Long may it continue. The Red Team. Girl power.
‐Excellent. Girl power. Cheers. ‐ALL: Girl power.
NARRATOR: Because Chef Ramsay
has never had such a young group of chefs..
WOMAN: Everybody get your aprons.
NARRATOR: He wants to nurture their passion
for cooking with some late‐night trainin.
CHRISTINA: Does everybody have the menu?
‐ALL: Yes, Chef. ‐CHRISTINA: Take notes,
'cause we're doing it one time.
BRYNN: So the game plan for today
is taking it step‐by‐step.
CHRISTINA: So we're gonna cook it mostly on the skin side.
JASON: A couple teaspoons of veg stock.
CHRISTINA: Don't put 'em both in there together.
JASON: Then you're gonna bring up the temperature.
BRYNN: Going through that, making sure I'm absorbing
all of the knowledge that Chef Christina's gonna show us.
You need to be coordinated, managing yourself, your team,
and your time, or this station will bury you.
With that comes, unfortunately, a whole bunch of nerves.
I'm just freaking out.
Oh, I feel like it's 'cause
we just got shoved information down our throats.
If I have a mental breakdown, just bear with me.
[bleep]. No, I'm having an anxiety attack.
(dramatic music)
Go take some breaths, cold water.
KIYA: I'm worried about Brynn a lot
with her emotional mood swings and stuff.
It's the first day,
and I don't want to see her go home.
(cleaver thuds)
(tense music)
KIYA: Brynn's having an anxiety attack.
EMILY: I can help. I'll go help.
I think it's just all starting to, like,
come in to, you know, perspective.
BRYNN: In my head, I freak out.
Part of me is like, "Dude, like,
"why are you freaking out?
"Like, your team won.
You got a three on your dish."
Like, but then it's just
that stupid little bit of self‐doubt.
For a long time, I've just felt like [bleep] not good enough.
I put so much pressure on this as though, like,
if I get disqualified, I'm gonna be nothing.
Dude, I have so much self‐doubt,
and that just [bleep] sucks 'cause it's so crippling.
‐Well, everybody does. ‐[bleep].
You're not the only one.
(sniffles)
And it's good. We're gonna get it all out.
‐We're gonna get it all out. ‐I know.
So you're gonna kill it tomorrow.
What's that picture?
So this was‐‐I was adopted, so this was, like, from, like,
when the orphanage‐‐
I was blessed to be adopted into, like, a nice family.
‐Where was this? ‐So this is, like, Cambodia.
But I always carry it around with me
'cause it's just, like, a reminder of, like,
it sucks now, but, like, I could be in this situation...
‐Yeah. ‐Which is, like,
‐ten times worse. ‐Look at where you are now.
‐Like‐‐ ‐I know.
Just being grateful. This is so freaking cool.
‐I'll be good. It's just like‐‐ ‐Yeah, I know you'll be good.
And thank you for sitting and talking to me.
Knowing that I have a really good supportive team
from the girls is, like, amazing.
It's refreshing to be in a group of people who,
like, yeah, you're competing with them,
but they also, like, care about you,
only, like, what, like, 12 hours in.
‐BRYNN: Thank you. ‐EMILY: Any time.
Ohh. Okay.
I'm gonna have to rub some dirt in it, as my pops would say,
and just keep going.
(dramatic music)
♪
RAMSAY: Red kitchen, line up.
Good morning.
ALL: Good morning, Chef.
I'm glad that you are all at least 21,
because here in Vegas, mixology is an art.
AVA: I appreciate mixologists. Thank you. Bless you.
And I like alcohol. But at the same time,
seven calories per gram. You gotta choose wisely.
Now, these incredible bartenders over here
can blend different flavors
and do it in such an amazing, fascinating way,
just like chefs.
Now, these guys are so highly skilled...
‐(glass shatters) ‐It's incredi‐‐
‐You okay? ‐(laughter)
Really? I'm just explaining how skilled you are,
and you're just gonna smash the [bleep] glass?
Guys, come on.
As I was saying, with the rising trend of mixology,
more and more dishes are being created
‐with the very, very best. ‐(clattering, glass shatters)
Oh, come on.
Hey, have you been drinking?
I'm here explaining to these chefs
that you guys are the best bartenders in Vegas,
and right now, you're acting like a bunch of clowns.
Uh, Chef, we're not actually clowns,
but we are jugglers.
‐PAYTON: [bleep] ‐EMILY: Ooh.
And they are not any ordinary jugglers.
They are the stars of Absinthe at Caesars Palace,
Water on Mars.
‐BRYNN: Ooh, what's happening? ‐EMILY: Aw!
(fabric ripping)
‐(women cheer) ‐BRYNN: Oh, my God!
(upbeat music)
♪
This is, like, the greatest day 'cause, one,
Chef Ramsay's in the room.
Two, there's dudes ripping off their pants
and juggling for me.
‐BRYNN: Oh, my God! ‐WOMAN: Whoo!
♪
KEVIN: It's pretty intense, you know?
I would've dropped every single one of them.
WOMAN: Whoo!
KEVIN: I try juggling some oranges sometimes.
Two, I can juggle.
You know, you do the little trick where you go boom
and it goes up and you catch it.
That's about it. I can't juggle for [bleep].
♪
(cheers and applause)
RAMSAY: Wow. Great job, guys.
Now, chefs, as you just saw,
these amazing professionals understand
how to juggle a variety of objects,
and they do it with such ease.
Today...
you'll be juggling the finest alcohols
with the finest of proteins.
There is no better time to impress
because the winner of today's individual challenge
will receive this incredible Punishment Pass,
which will get them out of any punishment,
should their team lose.
They'll also go on the reward with the winning team.
In addition to going on the reward with the winning team,
you'll also get to select one person from that winning team
to take your place in the punishment.
Trust me, you definitely want to get out
of those punishments.
But remind yourselves: this is a competition,
and I'm examining everything you do,
so I'm sorry to say one of you...
(dramatic music)
Will be leaving shortly.
BRYNN: Holy [bleep]. It just got so real.
[bleep] hit the fan. I was like, "No."
I was like, "He's lying." I was like, "This is a hoax."
JOSIE: This is insane.
NARRATOR: Next time on Hell's Kitchen...
I actually do have a lot of experience with that Don Julio.
I think I might take a little sip.
NARRATOR: Will Chef Ramsay regret
‐giving the Young Guns... ‐MAN: This is on fire.
How does that happen?
NARRATOR: Access to alcohol?
Have you been drinking?
RAMSAY: Marino, for the 300th time,
‐open Hell's Kitchen. ‐Subito.
How long?
We don't have nothing over here.
Oh, my God.
NARRATOR: With the pressure mounting...
TYSON: What's taking so long? We're getting hungry.
NARRATOR: One chef does something so devious...
RAMSAY: Come on. Come on!
Oh, my God.
NARRATOR: That even Chef Ramsay can't believe it.
After you left the kitchen, I found this.
NARRATOR: All next time...
KEONA: I didn't come here to go home.
NARRATOR: On a double‐crossing episode
of Hell's Kitchen.