Hell's Kitchen

After 17 seasons

of unbelievable competition in Hell's Kitchen...

He can't cook scallops! He can't get the risotto out!

...you may think you know the recipe.

Get out. Get out!

But what would happen

if you took eight accomplished Hell's Kitchen veterans...

I was the runner-up.

I don't consider it like I lost. My opportunity hasn't opened yet.

Eventually it will come.

...and pitted them against eight of the most ambitious

young chefs in the culinary world?

I'm comfortable with anything in the kitchen, dude.

Who the fuck are you calling a munchkin?

-The answer is... -Sexy, sexy, sexy, please.

Mmm.

...the most talented kitchens in history.

It's one of the best dishes you have ever done so far.

-It's really flavourful. -Amazing.

There's something very smart about this.

Look, I have goose bumps. That's how good this dish is.

Chef Ramsay has cooked up a new experiment...

Oh! It's still moving!

serving up a season like you've never seen before.

- Oh, my God! - Whoa!

Never at a loss for words. Right now I'm a little "huh?"

Let the fucking games begin.

-Can you get garnish up in two? -Yes!

We've been here. We know what we're doing. They don't.

You've got to stop writing.

Rookie mistake numero uno.

You're professional chefs, and you're acting like idiots.

Time will tell whether experience pays off...

This should be a... slam dunk.

-First table out, not a glitch. -Ahh! So awesome!

Your advantage over there is that they all have egos.

You're trying to clown me up in here right now, Chef.

Did you say that to me? Don't you dare.

-I didn't... -Don't you dare!

...as some chefs crumble under the pressure...

Stop! What is that? Who cooked this?

-We did. -"We did"?

Oh, can I have a steak cooked properly?

This is not happening. This is not happening.

I'm so sorry, Chef. I'm so sorry.

-You act like a bitch in the kitchen. -Don't disrespect me.

- -Go fuck yourself.

All you do is run around with your nose up Chef's ass.

I realise there is a hell on Earth.

Wake up!

In the end, only one worthy chef

will win the most prestigious title Hell's Kitchen has ever offered.

The quicker I get rid of you motherfuckers, the better off I'll be.

Will it be a hotshot rookie...

I don't mind being underestimated.

...or a battle-tested veteran?

I know how to burn, bitch.

It all begins right now...

Oh, my God!

...on Hell's Kitchen.

Get out! And I'm not gonna fucking swear in front of the kids.

Shit.

-Burn it up, baby. Burn it up. -Hey. How are you? Welcome.

Come stai?

Hell's Kitchen 18 !

Ahh! Here I come!

My name is Marino.

I'll be your maître d' for this season.

-Come with me. Let's go inside. -Let's do this!

Growing up in South Central is rough,

but my family believes in me, and I want to make them proud.

Welcome, guys. Welcome, welcome.

My name is Christina,

and I will be the sous chef for the Red Team this year.

-Awesome! -

My name is Jocky, and I will be the sous chef for the Blue Team.

Here we go, baby.

We know this first day in is always a little bit nerve-racking,

so Jocky and I are actually preparing you lunch:

the classic Hell's Kitchen appetizer butternut squash risotto.

-Baby! - Yeah!

So please enjoy some champagne. We'll be back up in a few minutes.

-Thank you, Chef. -Thank you.

Merci. Thank you!

-All right, all right. -Thank you.

While the eight rookies get their first look at Hell's Kitchen,

what they're not seeing is that they're actually

sitting across from eight Hell's Kitchen veterans in disguise.

-What's up? How you doing, darlin'? -Nice to meet you.

Nice to meet you, darlin'.

-Aaron. -Aaron, nice to meet you.

We all know everybody at this side of the table has been here before.

And we know the drill, we know what to expect.

These rookies have no idea what they are in for.

Dude, I love your moustache.

Takes a bit.

-I like the little curl. -I'm a Dapper Dan man.

I love it, dude. It's fantastic. Beautiful.

What the hell's going on here?

Everyone across from me looks so ugly. All of them.

Yeah. Yeah.

Oh, here we go.

- Buon appetito. - Merci.

Wow. It almost looks fake, it's so perfect.

That's delicious.

It's like they poached this lobster tail in the tears of baby Jesus himself.

-Man! -It tastes like it's supposed to.

Ooh! The shade!

Maybe yours tastes good.

I don't know if Gizzy has what it takes to back up that mouth of hers.

She's coming out of the gate strong.

In my opinion, not such a smart move on day one.

- Whoo! -Let's go.

Chef Ramsay in the flesh.

-Welcome to Hell's Kitchen. -Thank you, Chef.

He just walks in, like...

with style and grace.

You 16 chefs have a big opportunity...

that none of the previous 278 chefs have ever had,

because, for the first time ever, the prize is not just head chef.

The winner of season 18

will become the executive chef

of the first-ever

Hell's Kitchen restaurant at Caesars Palace, Las Vegas.

Nice.

Vegas is sex, money and food.

Right up my alley. I'm gonna win this competition.

-Big one, guys, let me tell you. -

It is incredible.

-Now, let's start off with you. -Yes, sir.

Name, age, credentials,

and tell me why you think you're gonna win.

I'm Motto, from Baton Rouge, Louisiana.

I'm 35 years old.

I've been the executive chef of a premium upscale French Creole restaurant

-for over five years now. -Good for you.

Without the culinary school background, I've clawed my way up the ranks,

and I'm not intimidated by these guys in the slightest.

I think of Baton Rouge and that extraordinary flavour.

Best food in the world.

I'm gonna show them the South isn't just about collard greens.

Young lady, stand up, please. Give us your name, your age, ambition.

Uh, my name's Gizzy.

-I'm 31. Born and raised in Atlanta. -Dizzy?

Gizzy.

Dizzy, Izzy, Gizzy, Busy.

-Gizzy. -Oh, Gizzy.

-It's a hard G. -Short for Lizzie?

-Short for Elizabeth, yes. -Elizabeth, right.

Now I'm a sous chef at a modern European restaurant in Atlanta.

-Can you win? -Oh, I definitely can win.

-Glad to hear it. -

Uh, young man, stand up, please. Age, name, where you're from.

My name is Scotley. I'm from the Bronx, New York,

but I'm currently a sous chef in the heart of midtown Atlanta.

Do you two know each other on a personal level?

-Yes. -Oh, man. Oh, man.

The plot thickens, baby.

So... So... So...

We work for the same company, basically.

-Okay, so who's the better chef? -I am.

Scotley took my position when I left my last restaurant,

and from what I've heard, people miss me.

Interesting. Right.

Young man, please stand up. Name, age, credentials.

-Uh, my name is Chris... -I said stand up.

-Oh, you are stood up. -

Sorry.

I got the Portuguese short legs.

5'7" and a half, 'cause the half does fucking matter.

-Yeah, I got it. Here we are. -Okay, great.

My name is Chris. I'm 25 years old, from Boston.

I am an executive chef at a restaurant in the financial district.

My name is Kanae. I am 25 years old.

I am working underneath Chef Eric Greenspan.

My name is Jose. I am currently the chef de cuisine

-at Il Pesce at Eataly in New York City. -Wow!

Geez! I'm really surprised at everybody's resumes so far.

It's very impressive.

I think there's definitely gonna be a good competition here.

Young man. Please, stand up and give us your name, age,

and what is your ambition?

All righty.

Uh, I'm Scott. I'm 39 years old.

I own a restaurant in Cleveland, Ohio.

Hold on, stop. You own?

-I own a restaurant in Cleveland, Ohio. -What the fuck are you doing here?

-Is it going as well as you thought? -It is.

It's doing very well. I've learnt from my past employers.

Like who?

I've worked for Charlie Palmer from Aureole,

Barry Dakake at N9NE,

and Chef Govind Armstrong here in Los Angeles,

Donald Barickman from Magnolias in South Carolina...

-Thomas Keller. I've worked with him. -Who's Thomas Keller?

Thomas comes in sixth, seventh down the line.

Right. Young lady, please stand up and give us a name,

age, and what's your ambition?

Hi, Chef. My name is Mia Castro. I'm from San Juan, Puerto Rico.

I'm 28 years old.