Hell's Kitchen

The new contestants form two teams and make their signature dishes for Chef Ramsay. A large audience looks on at the Cinerama Dome theater in Los Angeles.

This episode's challenge? Re-create Chef Ramsay's geoduck sashimi. The team that prepares fifteen perfect dishes gets a pool break while the losing team makes dinner for everyone.

In a challenge to improve communication skills, Chef Ramsay gives each contestant a jacket with a recipe printed on the back, which they need to rely on their teammates to read.

The teams serve brunch to a class of graduating culinary students. The winners fly to San Francisco to dine at Atelier Crenn; the losers grind and stuff chorizo sausages.

The chefs must identify mystery proteins and match them to dishes. The winners meet Olympic gold medalists at the Annenberg Community Beach House.

The contestants split into pairs and capture animals. The chefs have to prepare a side to go with the protein that they just caught.

The teams create six Italian opera-inspired dishes. The winners go on a shopping spree at American Rag Cie, while the losers break down squid for a squid-ink tortellini dish.

Dogs and trainers from American Kennel Club drop by Hell's Kitchen. Meanwhile, the teams create a tasting menu consisting of two appetizers and three entrées.

The teams participate in a "Hell's Kitchen craps" challenge. The winners take a private jet to Las Vegas and stay at the Planet Hollywood resort and casino.

After an impressive Bollywood dance performance, Ramsay challenges the chefs to make Indian cuisine. The winners get a spa day while the losers prepare for the dinner service.

The remaining contestants take the annual blind taste test. The winners enjoy a day of rest and relaxation at the Santa Monica Pier, while the losers clean the dorms and kitchens.

The chefs must make two servings of their own amuse-bouche, which will be judged by Chef Ramsay and "Epicurious" editor in chief Tanya Steel.

The remaining contestants take on steak. Ramsay, along with Omaha Steaks owners Bruce and Todd Simon, judge the meals based on appearance and eat them only if they look favorable.

The chefs serve forty "glampers,” who vote to determine their favorite. The victor goes glamping in Los Angeles for a night; the losers spruce up the Hollywood Hills.

The remaining players take part in the annual "taste it, now make it" challenge. The winner dines with their family at Mr. Chow, followed by a chocolate tasting at Vosges.

The finalists work on their own menus. Then, in front of a live audience, they must cook five unique dishes with two appetizers and three entrées featuring beef, chicken and fish.