NARRATOR: Previously
on "Hell's Kitchen: Young Guns," Chef Ramsay brought
the beach to Hell's Kitchen-- Well, look at that. Hi! These people are so free. It's, like, unreal NARRATOR: --for a
barbecue challenge. - 40 minutes.
- Hot. Sweating my balls off.
- Hurry up. We're hungry. NARRATOR: The beach goers
voted for their favorites. Hello. I would much rather be
hanging out with y'all. Brynn, serve now.
We'll flirt later. Yes, Chef! Thank you. You're welcome. NARRATOR: Kiya made a big
splash with her turkey sliders. The turkey sliders
is my favorite by far. These are very delicious. It's juicy. NARRATOR: But it was Trenton
who grabbed first place with his barbecued salmon. Trenton, well done. Yes! I've been knocking this
shit out of the park with these challenges. Kiya, well done. Thank you, Chef. NARRATOR: Despite
finishing a close second-- I'll go with Megan. GORDON RAMSAY: Megan, wow. NARRATOR: --Trenton
did not take Kiya on a shopping spree reward. GORDON RAMSAY: Kiya, I
would have taken you. He'll never pick me, Chef. I'm pissed that I keep
moving to that arrogant prick, Trenton. NARRATOR: At dinner service-- Cheers. NARRATOR: --the final four chefs
took turns running the pass. Here we go. NARRATOR: Megan was rock solid-- One salmon, one
halibut, two welly. - Heard!
- Heard, Chef! NARRATOR: --on quality control-- Chef, this isn't risotto. NARRATOR: --and
leading the brigade. Instantly.
Well done. On it.
- Yes, Chef. Definitely got both
eyes open wide. NARRATOR: While Brynn--
GORDON RAMSAY: Taste this again. I did, Chef. No, taste this again, I said. NARRATOR: --Kiya-- What is on there
that we've never served yet on top of risotto? - Um.
- Shrimp, Kiya. Get them off. KIYA: I've never
seen shrimp that big in my entire fucking life. What is that? NARRATOR: --and Trenton
struggled to catch many of Chef Ramsay's quality control tests. Tuna? It's tuna. Fucking hell. NARRATOR: But each of
them were able to finish on a strong note--
BRYNN: Carbonara? Those aren't the right noodles. That wasn't carbonara, was it? Good job. Well done. That's not lamb. It's venison, Chef.
- Well spotted. Yes, Chef. This is not the lentils. Good catch, yes? Well spotted. Thank you. NARRATOR: --and
complete dinner service. When it came time
to decide who would be in Chef Ramsay's final
three, he immediately selected-- Megan. NARRATOR: Then, he chose-- Trenton. NARRATOR: And then, he had the
difficult decision of choosing between Kiya and Brynn. Congratulations, Kiya. Brynn, your future
has no limits. Yes, Chef. Thank you, Chef. NARRATOR: And with
that, Brynn's dreams of becoming the next head
chef of Gordon Ramsay's Steak at Paris Las Vegas were over. And now, the continuation of
"Hell's Kitchen: Young Guns." - Get out of here.
- Thank you, Chef. GORDON RAMSAY: Head
back to the dorms. Enjoy the moment.
- Thank you, Chef. And well done. I'm so happy for
all three of you. Thank you, Chef. Ah. Fuck. I'm top three. Final three, and
being the first one. You know, I'm just in disbelief. It's crazy. I never saw it coming. I'm speechless. I am top three, and
it feels fucking good. From the minute I was
gifted this opportunity, I knew I'd make it
to the very end. [PHONE RINGING] KIYA: I think the
phone's ringing. Hello? Trenton, I need to
see all three of you in the dining room, please.
Thank you. Yes, Chef. All three of us in
the dining room! Fuck. Are you fucking serious? TRENTON: Yep. Is someone going home tonight? Probably. Son of a bitch. [THEME MUSIC] Let's go. OK, how are you feeling? Good, Chef. Just when you thought it was
time to relax, as I told you, there's one more
challenge you need to do before your
final dinner service. This will determine who makes
it into the grand finale. All three of you will need
to design a stunning menu featuring one cold,
amazing appetizer, a delicious hot appetizer,
and three entrees, which includes one seafood,
one red meat, and then one surf-and-turf entree. Got it?
- Yes, Chef. Yes, Chef. Now, to help you, I've
got these amazing books. - Thank you, Chef.
- Thank you, Chef. Megan. Kiya. Those photos, though. So, to help you will
be the sous chefs, but we only have two of them. So I've called in
a favor, a season 17 winner, Michelle Tribble. TRENTON: I really
like Chef Michelle. She's been through this
competition twice now. And we just met the other day. So it's pretty cool. Now, one of them is waiting
upstairs in my office, one is waiting in
the dorms, and one is in that amazing
black jacket lounge. I'm not going to tell you
which sous chef is where. So, decide where each
of you is going to go. It doesn't matter. - I can go to dorm, I guess.
- Dorm. You're office?
- I'll go to his office, yeah. Now, all of you, disperse and
head into your assigned areas. - Yes, Chef.
- Yes, Chef. And good luck.
Happy meeting. Thank you, Chef. You are welcome. KIYA: I'm not really, like, the
most experienced with, like, menu planning, and
plating, and everything, so I'm a little scared. Hi! What's up? Congratulations. KIYA: Thank you. So happy for you. Thank you. You did awesome. Hey! - Hi!
- Welcome back. Thank you so much. - Congratulations.
- Thank you. Wow. What a day. Yeah? I know, I know. Let's have a seat over here. Oh! Hey! Look who I got!
How are you? Nice to see you. Nice to see you again. Woo! I got exactly who I wanted. Well, how do you feel? Are you excited? I feel amazing, yeah. You ready to get to work? Yeah. So what are you thinking? It's really hard for me
to come up with menu items. I've never had to make a
menu before in my life. Well, we can do something,
you know, from where you're from or something from the South. Could we do something
with deer meat? Have you cooked
venison before? I've killed it. Fuck. I mean, you're kind of
limited with deer, you know? There's not a ton of cuts. Maybe we get inspired
to do something else? Well, let's do this. This is how I write
a menu, right? There's got to be something. Like, in the last
six months, is there something that you've eaten
that's, like, blown you away? I really like
seafood cream sauce, like, Old Bay, white pepper,
crab base, chicken base. And then what
would you do with it? Uh, like a crab
cake type thing. Let's fucking do that. OK, I got this
shit figured out now. Chef Jason definitely
makes me feel confident that I can do this. I'm super psyched for you. I think this food
sounds amazing. OK, so we're going
to talk about, um, some menu options for you. MEGAN: This is definitely,
definitely exciting. I love Chef Christina. She's a bad ass. So, um, let's look at
this menu as a whole, then. When I see this, it's
like, oh, there's Megan, there's that feminine,
like, light touch, attention to detail. And then I get to the
beef entree, and I'm like, there's fucking Texas. Like, there's where she grew
up and there's her roots. Yeah. I feel good about my menu. And I already know
what I'm going to make. I'm just excited, you know? I feel good. You feel good about it? - Hell yeah.
- Yeah? I feel really good, yeah. OK. OK, so let's talk
about your menu. Uh, talk to me about
your cold appetizer. So I was thinking, uh, like
some planks of watermelon. Mhm. And then building,
like, the frisee on top. Just a little bit of crushed,
toasted pistachio at the end. My menu is based a lot on
just growing up in Arkansas. Going out to friends'
birthday parties, there was always a
watermelon salad, and that's like one
of the crispest, most refreshing flavors. Maybe if we're going to
have pistachios on there, you don't have anything
on top of the watermelon. Yeah, that's kind of-- You could simply just put
it on top really nicely. - OK, yeah, yeah, I like that.
- Yeah? OK.
- Yeah. Michelle's pretty
supportive of the menu all the way across the board. And just a few minor changes. Surf-and-turf. Tell me about this. I've worked for my
executive chef, and he liked to do coffee-rubbed steaks. And-- Yeah? --it grew on me so immensely. So I figured that could pair
really well with the shrimp. OK. That sounds good. Overall, I feel pretty
confident about the menu, and it sounds like she does too. So let's do it. All right, see
you in the morning. Get some rest. Thank you so much. Appreciate it. [MUSIC PLAYING] NARRATOR: After a long
night of menu-planning and a short night
of sleep, the chefs have one-on-one
breakfast meetings at Nobu with Chef Ramsay. First up is Megan. Hi, Meg.
MEGAN: Hi. GORDON RAMSAY: Come
and take a seat. It'd be nice to catch up. MEGAN: Chef Ramsay always has
like the cool factor with him. Sitting in a corner alone
with like a dim light at a low table, very Chef Ramsay. How are you feeling? Good, Chef. What was that like with
the sous chef last night? Uh, it's awesome, you know. I'm very, very, uh, thankful
I got Chef Christina. She's amazing. She is really amazing. Absolutely. GORDON RAMSAY: Um, I want
to talk about the menu. OK. Roll off a few dishes. So I have a
burrata berry salad-- GORDON RAMSAY: Wow. --with a truffle
honey balsamic, uh, dressing over that. And then--
- You're making me hungry. - [LAUGHS]
- Are you hungry? You fancy a quick bite?
- Sure. Yeah. Service, please? Um, look at the menu, please. I'll order quickly. I know we're up
against it time-wise. Thank you.
- Thank you. [MISCHIEVOUS MUSIC] What the hell! Service, please. GORDON RAMSAY: Megan is the
first of the final three chefs to have a meeting
with Chef Ramsay at Nobu, Caesar's Palace. Just a quick look
at the menu, please. I'll order quickly. I know we're up
against it time-wise. Thank you.
- Thank you. [LAUGHTER] What the hell! [SOBS] [INAUDIBLE] Oh, give me a hug. My parents! Definitely a huge surprise. Sir, you must be so proud. - Absolutely.
- You have an amazing daughter. Congratulations. Oh, my god. My parents are amazing. They've supported me in
everything I've ever done. And I can't believe
both of them are here. GORDON RAMSAY: You
didn't recognize our waiter and our waitress? MEGAN: I did not! GORDON RAMSAY: Are
you kidding me? You didn't look up at first. No! I was so focused! This lady has it all;
passion and a real hard worker. I mean, just doesn't give up. You must be so proud.
- Thank you. Absolutely.
- Absolutely we are. - Yeah.
- Absolutely we are. Thank you. GORDON RAMSAY:
This young lady is the real deal, let me tell you.
- We're very proud. - OK?
- Very proud. Now, I've arranged
for some private space to spend some special
time to catch up, have a little bite to eat and relax. Our dear butler, Yuri,
sir, would you be so kind, um, to escort up to
the Cleopatra Villa for some special R&R, yeah? Please.
- Thank you. Thank you, Chef.
GORDON RAMSAY: See you later. Thank you. And you're literally
inside the menu. What does it scream? What's the message? It's just like
down home cooking, but it's definitely fancier. Thank you. Service, please. Oh, I'm so thirsty. And we offer you
some tea or coffee. [LAUGHTER] I'd love some tea and coffee. Welcome, mom and sis. You're welcome. Welcome. to you both. Kiya. Oh, my god. That's my sister and my mom. Seeing them here,
definitely needed it. Mom, you must be so proud
of this one, let me tell you. Oh, I am.
I am. She's done so well. What an amazing journey this
one has had, let me tell you. One of the most
improved chefs we've ever had on this competition. So what an amazing
daughter, seriously. Oh, thank you. I think so too. Does she really own 67 guns? Oh, yeah, and
can shoot them all. [LAUGHS] So watch yourself. [LAUGHS] KIYA: How excited are you? I'm still pinching myself. Well, I've watched you on
TV all-- it's all the time. KIYA: My mom's a big fan of Chef
Ramsay, and she's fan-girling. And I'm loving
every moment of it. We've arranged, OK, um, for a
private space to take some time and catch you up. Sir?
- Yes, Chef? GORDON RAMSAY: Would you
be so kind to show them to the amazing Cleopatra Villa? Thank you, Chef. Just reading off those dishes
makes me feel really hungry. Uh, some water, please. Thank you, service.
And maybe some menus. Would you like some water? Yes, please. Oh, my-- [LAUGHS] [INAUDIBLE]
How are you? Nice to meet you. GORDON RAMSAY: Good
to see you too. Nice to meet you.
Nice work. GORDON RAMSAY: Wow. Um-- TRENTON: Macee is my
girlfriend going on nine years. And to have her and my
dad here is amazing. GORDON RAMSAY: Thank
you so much for coming. MACEE: Thank you, thank you.
- How are you feeling? It's amazing. As a dad, you must
be incredibly proud. Oh, I am. Because this man has lit
Hell's Kitchen up this year. And he has missed you immensely. You're not going to give her
a hug, or kiss, or get up? Come on. Have you missed him? Well, oh, my god, yeah. Too much, too much. You should be so proud of him. That guy has finesse. I mean, he knows how
to put food on a plate. Yeah, what a journey. Absolutely surreal. I've arranged for all of
you to spend some quality time together somewhere private. Thank you so much, Chef. Sure. Please follow me. MACEE: Wow.
Is this real? Is this happening? TRENTON: Yeah, I know. Oh, let's see what
this view looks like. Have you seen the
Eiffel Tower yet? MACEE: No! I was up there the other day,
cleaning it as a punishment. What?
You had to clean it? I don't know what
I'm really doing. I don't even clean
my house this much. No way! TRENTON: It's incredible
to realize that, you know, your family is not
1,000 miles away. I cooked for Mike Tyson. What! Shook his hand. Nice to meet you. Hey, brother. I get to sit here with
them and have a conversation and finally get caught up
with them, all the emotions and things that I knew only
my dad and my girlfriend would understand. The beginning of it
was really rocky. I feel like I couldn't get
off to a good start at all. I broke down because I
was like, I don't have anybody to talk to, you know. I've had an awesome support
system that's always been like, you're going to do this,
no matter how much doubt I had instilled within myself. Like, you were always like,
you're gonna fucking do this. Yeah, you're gonna win. Yeah. [INAUDIBLE] I don't doubt
it for one second. So you got a black jacket? Yeah. You have a Hell's
Kitchen black jacket. I've been wearing
a black jacket for the past three services. GORDON RAMSAY: How
are you feeling? Freaking awesome. Good girl. Hey.
Amazing. Thank you. And so you should
feel amazing, because that was nails. OK?
Enjoy that lounge. Thank you. Good girl. KIYA: Like, if I make it-- What do you mean,
if you make it? Like, I'm saying if I don't
make it to the final two. What do you mean
if you make it? But you get what I'm saying? You got to cook your ass off. I know. Seeing my mom and my sister
just makes me feel at home. My mom is very straight to
the point, very forward, and I admire her for that. Mom, I'm well aware!
I'm on this. You've got to be ready. I've been living this. [LAUGHS] You've
got to be ready. We got to go on
like a private jet on, like Caesar's private
jet where they like fly, like, all their talent out. Yeah? That was really nice. Oh, [INAUDIBLE]! Whoa! Oh, my. Look at the [INAUDIBLE]. Mimosas! Thank you, ma'am. And then we stayed at a suite
that night in Planet Hollywood. That was wild. Of course, I want to tell
them how everything's gone and my ups and my downs, but,
you know, I've really just missed them more than anything. So what have you learned
through this experience? What have I learned? I've learned a lot. I just feel really, like,
humbled because I was like-- like when we had the plane
and the suite, I was like, this is really cool but,
like, I would really rather be at home with y'all. Money cannot buy happiness. [LAUGHTER] That's a great life lesson. You learned that early, huh? Yeah. Being able to see my parents
and spend some time with them is definitely, you know, that
little push I needed to keep going and finish strong. Well, we're so
proud of you and so excited to be here and get to-- Thank you. --participate in today
and celebrate with you. We're really proud of you. - Oh, my god.
- Oh! How are we doing?
- Good. MACEE: Hi! Had a nice chance
to catch you up? Yeah.
MACEE: Yeah. Come with me.
Let's go next door, please. OK. GORDON RAMSAY: Come
and take a seat. Hi, Chef. Hello. Sorry to interrupt the food.
- Hi, Chef! GORDON RAMSAY:
Come over, please. Come over. Come and take a seat. You good? Yes, Chef. What a day. Oh, my lord. First of all, to all the
parents, girlfriends, thank you so much for
coming, by the way. And a big thank you
to our official travel partners, Allegiant
Airlines, flying you out. Honestly, it means so much
to these three and to me. Now, based on everything you've
done, how hard you've worked and how dedicated
you've all been, I've decided to do
something that I haven't done in Las Vegas. [MUSIC PLAYING] What a day. Oh, my lord. First of all, to all the
parents, girlfriends, thank you so much for
coming, by the way. And honestly, it means
so much to these three. Now, based on everything you've
done, how hard you've all worked and how dedicated
you've all been, I've decided to do something
that I haven't done in Vegas. I'm taking you three
out on the town. In order to do
that, I've arranged the most amazing professional
wardrobe and hair makeup-- Oh, my gosh, Chef. --to make sure you three
look your absolute best. I'll see you in a
couple of hours, when you're all glammed up,
and we will paint the town red. You up for that? Yes, Chef. - So I'll see you guys later.
- Thank you, Chef. - Thank you, Chef.
- Thank you. We'll see you soon. Love you. Love you too. [MUSIC PLAYING] A whole lot of none. I don't like putting
makeup on my face. Like, I have real
sensitive skin, so I'm not about that life. Do you think Trent's
getting his makeup done? I don't know, but
I'd like to find out. I don't know what you're doing
right now, but it feels right. I've never had makeup
done, or my hair did, or a full wardrobe
picked out for me, so I'm feeling pretty good. This is pretty fucking sweet. I'm definitely feeling
good about this. These guys are doing their best
to make me feel real pretty, and I am all about
feeling pretty. - I love it.
- It's not too light. - It's so flowy.
- Yeah. It's not too much? No, I like you much. OK! [LAUGHS] I'm normally not
comfortable in dresses, but I actually really
like this dress. I feel good.
- Oh, hey. What do you think? You look great. - This feels pretty comfortable.
- OK. I love that color.
- Thank you. Yeah. KIYA: Honestly, as
much as I complain, I'm finally coming
to the realization that, like, this is pretty good. Like, I'm beaming
from ear to ear. You guys look
fresh, super fresh. [MUSIC PLAYING] Wow. You look fantastic.
- Thank you, Chef. - Thank you, Chef.
- Oh, my lord. Chef Ramsay looks sleek. Excuse me! [LAUGHTER] Can I just borrow
that a minute, please? Oh, my lord. He pisses excellent. So there he is,
just standing there with all of his excellence,
pent up in his body. GORDON RAMSAY: First
thing we're going to do, go for a little fly. Been in a helicopter before? MEGAN: No, Chef. OK, let's do this. This is crazy. Up, up, and away. Up, up and away. GORDON RAMSAY: What a
gorgeous evening, Captain. PILOT: Yes, it is. KIYA: Oh, I love the mountains. GORDON RAMSAY: And there's
the most amazing Eiffel Tower. And for one of you three,
that right down there is going to be your home. Wow. This is incredible. I mean, I'm in a
helicopter with Chef Ramsay over the Vegas Strip. What else could you
ask for in a day? GORDON RAMSAY: And [INAUDIBLE]
directly in front of it is the Marquee. There, you can see there
those gorgeous chefs on that billboard. Do you see it? Oh, my lord.
- [INAUDIBLE] GORDON RAMSAY: Amazing. There you are. You're now live on the Strip. KIYA: Seeing myself
on the Marquee, it's definitely showing
that all my hard work's starting to pay off. This is a very
real future for me. GORDON RAMSAY: You guys excited?
MEGAN: Yes, Chef. KIYA: Yes, Chef. GORDON RAMSAY: You
[INAUDIBLE] for a night out? Yes, Chef. Yes, Chef. But you're not, because
your next and final challenge is about to start
right down there! [CROWD CHEERING] Come on, guys, you
remember too well now. Damn it, Chef! What the hell? Not going to say
I saw it coming, but I totally saw this coming. [CHEERING AND APPLAUSE] May I introduce to you our
amazing final three Young Guns? Trenton, from Union, Missouri. From Denton, Texas,
give it up for Megan! And from Barrelville, Maryland,
Kiya, ladies and gentlemen. [CHEERING AND APPLAUSE] Wow. Ladies and gentlemen, thank
you so much for being here. What an amazing
journey this has been. You recognize those
guys down there? TRENTON: Yeah.
MEGAN: Yes, Chef. GORDON RAMSAY: Former
teammates, welcome back. Now, for your final challenge. Listen carefully. You will be making
five amazing dishes. The top two finishers
in this challenge will lead their
kitchens in tomorrow night's final dinner service. One of them will be the winner
of "Hell's Kitchen" season 20. Las Vegas, are you ready? [CHEERING AND APPLAUSE] Your final challenge
starts right now. Off you go. Let's go! TRENTON: I mean, you've
been having a great day, you're top of the
world, and then, uh, boom, the challenge hits
you right there in the face. [CHEERING] I'm really, really
rooting for Kiya. She's been there for me a lot. Hey, friends. All right. I told you day one
I don't like to lose. - Hell no.
- OK? I'm not breaking my streak now.
Let's get this thing. We're not losing, Chef. The stakes are
extraordinarily high. Only two people are
moving on from this. So for me, failure is
absolutely not an option. Chef, what do you think? I think it's a little thin. - OK.
- Ah. CROWD: (CHEERING) Kiya!
Kiya! Look up, look up.
They're all talking to you. CROWD: (CHEERING) Kiya!
Kiya! How cool is that? You kidding me? It's weird. Stakes are extremely
high going into this. Wave, wave, wave, wave. [CROWD CHEERING] Thank you. Whoever doesn't finish
within the first or second is going home. It's not going to be me. Beautiful. GORDON RAMSAY: We
are halfway, yes? - Yes, Chef.
- Halfway, yeah? 30 minutes to go, yeah?
- Yes, Chef. Good. (CHEERING) Trenton!
Trenton! Trenton! Trenton! TRENTON: My dad
and my girlfriend are down there cheering me on. So I'm definitely ready to
knock this shit out of the park. My trout's out of
the pan, resting. I'm going to throw
it in the hot box. - I like it.
- Yeah. Good, yeah? Yeah. It's nice heat
with that chipotle. It's nice and smoky there. MEGAN: Feeling the
pressure, for sure. But I'm confident in my ability
to do this, so I'm not worried. You good there, Meg? - Yep.
- Yes? Scallops are about to go down. OK. So that's the crab? This one is the crab. So you have a lot
of sauce, so I'm going to [INAUDIBLE] obviously
way more than you need. KIYA: I've never cooked with
this amount of pressure. This whole challenge is all
about helping yourself shine through, so I'm definitely
putting my heart and soul on to these plates. GORDON RAMSAY: 10! 9! GORDON RAMSAY AND CROWD: 8! 7! 6! 5! 4! 3! 2! 1! Time.
Well done. [CHEERING AND APPLAUSE] Las Vegas, I've got a
question for you guys. Are you ready to
find out which two of these incredible young guns
will make it to the finale of "Hell's Kitchen" season 20? [CHEERING AND APPLAUSE] You've each made five
incredible dishes. And the good news is we
have five phenomenal judges. Tonight, your dish
is going to be judged on a scale of 1 to 10. Judging round one,
the cold appetizer, he is a James Beard
Award winning chef. He's also an Emmy
award-winning TV personality. And his amazing
restaurant, Blue Dragon, was named Best New Restaurant
by Esquire Magazine. Give it up, please, for
the amazing Ming Tsai. [CHEERING] We love you! [INAUDIBLE] Chef, how are you? Good to see you. Good to see you too.
You guys ready? - Yes, Chef.
- Yes, Chef. Yes? Kiya, let's start
with you first. Please describe
your dish to Chef. Thank you. So this is my take
on a bruschetta salad. It's got a burrata cheese
ball in the center, and it's got a basil
and garlic pesto on top. - It's beautiful.
- Yeah, it pops? Very colorful. Very symmetric. GORDON RAMSAY: Dig in, please. MING TSAI: I think
it's very bright. It's very fresh. The ratios, perfect between
the tomatoes and the burrata. And the [INAUDIBLE] are perfect.
Well done. Thank you, Chef.
GORDON RAMSAY: Amazing. Thank you.
MING TSAI: Thank you, Kiya. GORDON RAMSAY: Good. Next up, Trenton, please
pass your me your dish down and explain it to Chef.
Thank you. I have a compressed
watermelon salad with a pistachio crumb,
frisee, and pickled watermelon rind
salad on the side. MING TSAI: Stunning dish. I loved the little
bit of nut crunch. You totally got
flavor into the melon. I just love the use,
because most people think of watermelon as a big
ol' slice of watermelon at a picnic on a beach. Well, it can be at a
fine-dining restaurant as well. Thank you, Chef.
MING TSAI: Well done, Trenton. Thank you.
- Two good dishes. Thank you, Chef. Amazing. Great start. Megan, please describe
your dish to Chef. Thank you. So this is a
burrata berry salad. It has blackberries,
strawberries, and some segmented orange. Over that, truffle
balsamic honey, and then a grilled baguette. Truffle honey works so well. The honey really does tie-in. It's almost the gateway between
the fruit and the burrata. Well done. Thank you. Yeah, Megan! Three great cold apps. Chef, um, now for the
tough part, the judging. Scale of 1 to 10, please. Let's begin with Megan,
the dish you've just eaten. 9. 9, wow. Thank you, Chef. Yeah, Meg! GORDON RAMSAY: Wow. Next, Trenton, please, Chef,
with the pressed watermelon. Trenton, I'm giving you a 10. GORDON RAMSAY: Wow. Thank you. MING TSAI: It's a
really, really good dish. Thank you. Ming gives me a 10? That's fucking amazing. I grew up watching this
guy on PBS, so, hell yeah. It's awesome. And finally,
Kiya, please, Chef. Kiya, I'm giving
you a 10 as well. Sweet. [CHEERING AND APPLAUSE] I loved the perfect seasoning,
the salt and the pepper and just a little
bit of basil oil. Again, really, all three of
you, very impressed, guys. - Thank you, Chef.
- Thank you. Thank you so much for
flying in tonight from Boston. - Chef, thank you.
- [INAUDIBLE] Pleasure. Thank you.
- You guys got this. Good luck.
- Thank you so much. GORDON RAMSAY: Great job. Wow, what a start. NARRATOR: Next up, judging
the hot appetizer round is James Beard Award
winner and owner of Bistro Vendome, Jennifer Jasinski. GORDON RAMSAY: Welcome. So nice to be here. So good to see you. Yes! Thank you so much
for flying here. I'm ready to taste
some awesome food. NARRATOR: First dish
she will be judging is Trenton's
English pea risotto. JENNIFER JASINSKI: I would
love that the prosciutto element was a little crispier. It's gotten a little soft. Overall, I think it's a success. Glad to hear it. NARRATOR: The next
dish to be judged is Megan's pan-seared scallops. The scallops are
cooked very nicely. - Absolutely.
- So they're nice and juicy. They're cooked perfectly.
- Yes. JENNIFER JASINSKI: I
love that about it. I do love the slaw. I do want a little bit more
acid and maybe a little bit more texture from what I'm enjoying. NARRATOR: The final dish
Chef Jasinski will be judging is Kiya's Asian
chicken lollipops. The skin has crispy. There's a nice stick on
it, I mean a little acid. But otherwise, I think
you did a nice job. Thank you. All right, let's
start with Kiya. On a scale of 1 to 10? - I think a 9.
- Thank you, Chef. GORDON RAMSAY: A 9?
Wow. JENNIFER JASINSKI: Yeah.
GORDON RAMSAY: Nice. Lovely. Amazing. And then Trenton's risotto? I want to say 9 again.
GORDON RAMSAY: 9 again? Wow, well done.
- Thank you. GORDON RAMSAY: Amazing. Good. And then finally, Chef
Megan's wonderful scallops with the lemon beurre blanc. I'm to give you an
8 because I wanted the composition and the
balance to be a little better. OK.
GORDON RAMSAY: Thank you. EMILY: I am a little
bit scared for Megan. I'm really, really hoping for
Megan to be in the top two. Take care.
Thank you so much. Thank you. Ladies and gentlemen, please
give it up for Jennifer. Thank you. Good job. Next up, judging
round number three, seafood, he is
one of the world's most distinguished Latin chefs. He's also the chef and owner
of famed Mexican restaurants Johnny Sanchez, New
Orleans, please give it up for the amazing Aarón Sánchez. [CHEERING AND APPLAUSE] Órale! What's up! [INAUDIBLE] [INAUDIBLE] Woo! I've missed you! - [INAUDIBLE]
- How are you, Chef? - Good to see you.
- How's everyone doing? - Good.
- Amazing, Chef. Chef Aarón Sánchez comes down,
and it's like, holy shit. Ready to eat some good food? Of course. I've been hearing
nothing but great things. Megan, please describe
your dish to Chef. Thank you. So this is a
citrus-glazed salmon. It has a little sauteed
spinach, and then a parsnip puree under with a
little orange garnish with some toasted pistachios. I think it's simplistic. You're letting, obviously,
the salmon shine. It's cooked gorgeous. I don't like it when the salmon
needs to go back in the river. You know what I'm saying? It shouldn't be too big. So, mm. Here's where your brilliance
lies, the fennel, the orange, it's a beautiful sort of
respite from the richness of the salmon. And I think the parsnip was
actually a really good choice. Thank you, Chef. Just firing on all cylinders. I really dig it.
- Thank you, Chef. GORDON RAMSAY: Amazing.
Well done. Woo! Good job, Meg! Kiya, please describe
your dish to Chef. So here, you have a
pan-seared salmon with a red quinoa cake on the bottom
to give it some height, sauteed spinach. And it's a grapefruit
and-- grapefruit and-- Jesus-- grape-- grapefruit
and lemon beurre blanc with some lump crab
meat and some chives in there as well. AARON SANCHEZ: When you're
working with something that's like salmon, it
has to be delicate and all the components
need to celebrate it. It doesn't need to take over. So I'm concerned with
the amount of quinoa that you have here,
to be very honest. GORDON RAMSAY: Dig in, please. Beurre blanc is delicious. Thank you, Chef. AARON SANCHEZ:
It's really great. Crab meat, I think you
cooked it too long. I think the quinoa
cake was a big miscue. It needs some help,
but good stuff there. - Thank you, Chef.
- Thank you. KIYA: I'm not worried. As long as I consistently
do better than Megan, I can get to the Finale. Trenton, please describe
your dish to Chef. Thank you. This dish is
inspired by growing up in Arkansas in early summer. So we have a
pan-seared trout on top of a bed of corn cream, grilled
corn, grilled asparagus. I've been to Arkansas. I lived next door in Louisiana. Yeah. I've never seen cooking
like this in Arkansas. I like that. Woo! AARON SANCHEZ:
Because visually, I think you understand,
like an artist does, in order to have all the
colors represented here. I love the idea of the pickled
jalapeno and the shallots. Nice. How's that trout cooked? Nice. How's that trout cooked? I wish we had a
piece for everybody here sitting here because-- - Woo hoo!
- Woo! Yeah! Thank you, Chef. I always appreciate when
someone takes a very humble fish like the trout,
and you really put this unbelievable elegant
and sophisticated application to it. Beyond reproach, man. I don't even know where to
take you to task on this, man. Go, Trent! AARON SANCHEZ: Man, this
is like really good. Well done. [CHEERING AND APPLAUSE] Chef, let's get some scores. Let's start off with Trenton. You've just tasted the trout. Mhm. On a scale of 1 to
10, where are you going? 10. GORDON RAMSAY: 10, wow. [CHEERING AND APPLAUSE] Woo! [LAUGHS] Kiya [INAUDIBLE] quinoa? Kiya, I think the
quinoa really marred all the great things you had,
so I'm going to give you an 8 on that. [APPLAUSE] Megan's salmon? [SIGHS] You made me a believer
about parsnip and salmon working together,
which was a really hard bridge to put
together, so I'm going to give you a 9 on that one. Thank you, Chef. GORDON RAMSAY: Well done. These judges are judging hard. If they don't like my
last two dishes, I'm done. Ladies and
gentlemen, give it up, please, for Chef Aarón Sánchez. NARRATOR: Next up,
judging the red meat dishes is James Beard
Award winner and owner of Roy's, Roy Yamaguchi. Welcome. Aloha. Thank you so much for coming
all the way from Honolulu. [INAUDIBLE] NARRATOR: The first
dish he will be judging is Trenton's grilled hanger
steak, with a bourbon brown sugar glaze. Great flavors from the steak. The sauce has a nice
sweetness to it, so it is a great combination. I like that. [CROWD CHEERING] NARRATOR: The next
dish to be judged is Megan's pan-seared rib eye,
atop bourbon-glazed mushrooms. It's a little bit underdone. But the glaze is
actually very likely, so I like the idea of that. Thumbs up on the flavor,
on the overall dish. NARRATOR: The final dish
Chef Yamaguchi will judge is Kiya's sake-marinated hanger
steak with grilled asparagus. Even though your steak
was cooked very well, I think we could have used
a little bit more punch. Good. Interesting feedback, Chef. Now for the hard part. Let's start off with Kiya's. I would give it an 8. Thank you, Chef.
GORDON RAMSAY: An 8. Trenton, Chef? Trenton, a, um, 10. GORDON RAMSAY: 10, wow. Yeah! And then Megan's
delicious rib eye? ROY YAMAGUCHI: The dish
came together well. I would give that an 8. GORDON RAMSAY: An 8 as well.
Excellent. You have a great, bright
future, so keep it up. MEGAN: Thank you, Chef. GORDON RAMSAY: Thank you, Chef. The amazing Roy Yamaguchi. TRENTON: It comes down
to the very finish. I mean, I'm trying to do
the numbers in my head, but I think I nailed this one. Trenton, 39 out
of 40, young man. - Yes, Chef.
- Woo! - [INAUDIBLE]
- That's my man! GORDON RAMSAY: Kiya,
very impressive again. 35 out of 40. Megan, 34 out of 40. Judging the fifth
and final round, he is one of the
most influential pit masters in the world. He's also a New York Times
best-selling cookbook author and owner of the
legendary Franklin Barbecue. Ladies and gentlemen,
please welcome James Beard Award winner, Aaron Franklin. [CHEERING AND APPLAUSE] Thank you so much. I'm just so
grateful you're here. You know that. I'm just happy to be here. I mean, whatever it takes to
get a free meal, you know? [LAUGHS] AARON FRANKLIN: Just kidding. It's the surf-and-turf round. Kiya, please describe
your dish to Chef. KIYA: This dish is a
play on my Maryland roots with Old Bay and crab cakes. So what I did for you
was a filet mignon basted in some
butter and garlic. And then my crab cake. And the hash underneath is
Brussels sprout and corn. And it's cooked down
in that bacon fat. I think your steak is
cooked really, really well. Definitely could use a
little bit more salt. I think your crab
cake's really good too. Maybe almost a little too salty. Gotcha. All in all, it's a great dish.
KIYA: Thank you. Good start.
Well done, Kiya. Thank you.
- Thank you, Chef. Let's go, Kiya.
GORDON RAMSAY: Yeah? Trenton, please
describe that to Chef. I have a chili
and espresso rub flat iron steak with tequila
and lime grilled shrimp. AARON FRANKLIN: I think
it's a really great dish. It's really bright,
really acidic. [CHEERING AND APPLAUSE] Very nicely done. Thank you. Final dish. MEGAN: I have a
pan-seared filet. On top of that is a
barbecue-spiced shrimp with a peach chutney, and
then a chipotle sweet potato and some grilled asparagus. - It's cooked perfectly.
- Yeah? Thank you, Chef. It's very fresh tasting. This is super good. Thank you, Chef. The stead you
nailed, young lady. Well done. Thank you, Chef. OK, these scores are crucial. Let's start off with Trenton. Trenton is going to get a 9. A 9. I'd like to give a
big congratulations to the first person in
the finale, Trenton. Well done. [CHEERING AND APPLAUSE] [INAUDIBLE] Woo! Yeah! I'm living out my dreams
and doing the best I can, across from Macee and my dad. It's the most
amazing, exhilarating feelings in the entire world. Next up is Megan. Megan, I really
liked your dish a lot. I'm going to go with 10. Thank you, Chef. [CHEERING AND APPLAUSE] First 10 of the night. Saved the best for last. I'm just really hoping
this pulls me through. It all comes down to this. Megan, you are
currently sat at 44. Yes, Chef. - Kiya is 35. So, Chef, on a score of 1 to
10, Kiya's dish, you're giving? Why do I have to be this guy? NARRATOR: It's the season 20
Young Guns final challenge. And with Trenton
already having secured his place in the finale-- Trenton, well done. Amazing. Woo! NARRATOR: --guest judge
Aaron Franklin must now decide if it will be Megan or
Kiya who will be joining him in the final dinner service. It all comes down to this. Megan, you are currently
sat at 44 out of 50. Yes, Chef. Kiya is 35. So, Chef, please, on a score
of 1 to 10, Kiya's dish, you're giving? Why do I have to be this guy? Sorry. 8. GORDON RAMSAY: 8. Congratulations, Megan,
for reaching the finale. Come on, ladies and gentlemen. [CHEERING AND APPLAUSE] Oh, my god. MEGAN: I absolutely
deserve to be a finalist. I earned it. GORDON RAMSAY:
Thank you so much. - Thank you, [INAUDIBLE].
- See you back [INAUDIBLE]. [INAUDIBLE] Thank you. Kiya, you've just come up a hair
short of a place in the finale, but you've become the
best sponge this year in Hell's Kitchen. You pick up on everything. You're strong. You're tough.
You're smart. You're passionate. And you have an amazing
future in front of you. Congratulations, young lady.
- Thank you, Chef. Please join your
fellow contestants. Well done. Good luck, guys. Good job. Who the fuck
would have thought that a girl from Barrelville
would be on "Hell's Kitchen" and make it to the final
round before the finale? I didn't really know I
could learn as much stuff as I have here. And I didn't know that
along this process, I'd find my voice in a kitchen
and find my confidence. Thank you. Definitely feeling
proud of myself. Man. Both of you, well done. This is gearing up for one
of the most exciting finales we've ever witnessed
in 20 seasons. In front of you are the most
amazing returning chefs. Let's welcome back Josie. Hi, Chef! GORDON RAMSAY: Well done. Sam, Emily, Victoria, Antonio,
Brynn, Steve, and Kiya. [CHEERING AND APPLAUSE] [INAUDIBLE]. Right. Trenton. Yes, Chef? You received the highest
score in the challenge. You'll have first choice
who you'd like to pick-- TRENTON: Kiya. --for your brigade. She's very confident
in the kitchen. She just keeps going
every single day, doesn't let anything
get her down. Kiya. GORDON RAMSAY: Kiya! I should have just
stayed up here, Chef. GORDON RAMSAY: Good job. I think Trenton's just
trying to play his team smart. I've been consistently one
of the strongest chefs. - Welcome back, gorgeous.
- Thank you, Chef. GORDON RAMSAY: Amazing. It's nice to be
the first pick, but I definitely don't
want to work under Trenton. Right, Megan, young lady,
you know, picking a brigade is super serious. Before you tell us
who it is first, give us an insight
why to this person. They've been a
rock in the kitchen and, you know, I'm
completely confident in them. And that person is? Steve. GORDON RAMSAY: Steve, let's go. STEVE: I'm thrilled to
be Megan's first pick. Naturally, Naturally, your
head gets a little inflated, but, I mean, this
isn't about me. It's about Meg. And I'm going to make sure that
she fucking wins this shit. Right, Trenton? Next person I'm picking is
very solid in the kitchen. They know flavors
very, very well. That person is? TRENTON: Antonio. GORDON RAMSAY:
Antonio, well done. ANTONIO: To hear my name,
you know, second with Trenton is awesome. I have a lot of
respect for Trenton. I think Trenton has a
lot of respect for me. And I'm glad I got picked
for the winning team. Uh, right, Megan,
just out of interest, was Antonio the next pick? - Uh, actually, no, Chef.
- No? Interesting. So tell us who. Victoria. GORDON RAMSAY:
Victoria, welcome back. Right, let's go. Right, Trenton, third pick? I'm going to have to pick
Brynn on this one because she-- GORDON RAMSAY: Brynn well done. --she can communicate
in the kitchen. GORDON RAMSAY: Right, Megan? Emily. Emily, welcome back. Wow. Two amazing Young Guns
left, Josie and Sam. I'm picking Sam on this one. GORDON RAMSAY: Sam. Let's go. Josie come here. JOSIE: I'm kind of
concerned about our team. Steve and Victoria are
super strong chefs, but they're also
really, really quiet. And then there's Emily who
is like, you know, my wife, so I'm happy about that. But we are totally
like the misfit team. Ladies and
gentlemen, give it up for our amazing
season 20 Young Guns finalists, Trenton and Megan. Off you go. Head up up the stairs. See you tomorrow. NARRATOR: Next time,
the final two Young Guns battle it out
for their place in "Hell's Kitchen" history. You guys ready for this? Yes, Chef. Two crab cakes, two scallops. Yes, Chef! NARRATOR: But there's one thing
that might stand in their way. How long do you need, Josie? 10 minutes, Chef. NARRATOR: Their own team. Work your ass off right now. I need a solid three minutes! I don't think Trenton is
a very good team leader. Brynn and I hate
Trenton, pretty much. NARRATOR: Who will
overcome the challenges-- GORDON RAMSAY: Whose is this? Do you have any idea
what's going to happen now? Yes, Chef. --and lead their
team to victory? Five minutes. Walking with the
garnish in four. We got shrimp? Two minutes on shrimp. TRENTON: Come on, guys! Last table, let's push! Finish it for, Megan!
Come on! GORDON RAMSAY: Service, please. NARRATOR: Will it be
Megan, a 23-year-old line cook from Denton, Texas? We need to get that going now. Yes, Chef. NARRATOR: Or will it be Trenton,
the 23-year-old executive chef from Union, Missouri? This is the biggest
night of my life. This is what a quarter of
a million dollars looks like. Damn. Can't say that I've seen
that amount of cash ever. I have reached a decision. On the count of three,
turn your handle. 1, 2-- NARRATOR: Find out next time-- --3. NARRATOR: --on the thrilling
conclusion of "Hell's Kitchen."
