Hell's Kitchen (U.S.) - Censored

For the first challenge of the season, the new contestants form two teams and make their signature dishes for Chef Ramsay, presenting them in front of a large audience at the Cinerama Dome theater in Los Angeles. The winners enjoy a meal at the Hotel Bel-Air hosted by Wolfgang Puck while the losers prepare the dorms to live in.

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

In a challenge to improve the teams' communication skills, Chef Ramsay gives each contestant a jacket with a recipe printed on the back, which they would need to rely on their teammates to read to them. The teams have 45 minutes to prepare their dishes. The winners spend a day on a zip line at Venice Beach, then dine at the Erwin Hotel. The losers grind coffee beans for the dinner service.

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 for the dinner service.

The chefs must identify mystery proteins and match them to dishes. The winners meet Olympic gold medalists at the Annenberg Community Beach House. The losers bring in pizza ingredients for the night's family service, hand-grate the cheese and then drink protein shakes made up of boiled chickens, sardines, scallops and eggs.

The contestants split into pairs and catch an animal in a pen. The chefs have to prepare a side to go with the protein that they just caught. The winners enjoy a meal at a vineyard in Santa Barbara while the losers prepare soup stock for the night's service.

The teams create six Italian opera-inspired dishes. The winners go on a shopping spree at American Rag Cie and dine at Cecconi's restaurant. In addition to preparing the kitchens for the dinner service, the losers break down squid for a squid-ink tortellini dish.

Dogs and their trainers from American Kennel Club drop by Hell's Kitchen. Meanwhile, the teams create a tasting menu consisting of two appetizers and three entrées and submit them to be judged by a panel of chefs. The winners watch a show at San Diego's SeaWorld and dine at the Searsucker Restaurant. The losers bathe the dogs and set up a runway for the show's first ever dog competition.

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. The losers spend the day carrying ice packs and replacing the kitchens' ice machines, as well as prepping a king-sized halibut for the upcoming dinner service.

A group of Bollywood dancers perform for the teams, and Ramsay announces Indian cuisine as the challenge's theme. The winners get a spa day while the losers clean and prepare for the dinner service.

The remaining contestants submit to the annual blind taste test challenge. The winners enjoy a day of rest and relaxation at the Santa Monica Pier and dine at The Lobster. The losers clean the dorms and kitchens.

The chefs must make two servings of their own amuse-bouche, which Chef Ramsay and "Epicurious" editor-in-chief Tanya Steel will judge and score on a scale from one to five. The winners take a trip to Catalina Island in their own helicopter and lunch at Blue Water Grill. The losers prepare coconuts for the next dinner service.

The remaining contestants make a steak dish. Ramsay, along with guests Bruce and Todd Simon - owners of Omaha Steaks - judge the meals based on appearance and then eat them only if they look favorable. The winner attends a photoshoot for Omaha Steaks featuring the winning dish, followed by a shopping spree at L.A.'s Surfas. The losers butcher a hunk of beef weighing approximately 200 pounds.

The remaining chefs make a meal for forty "glampers" by which the winner is determined by who gets the most votes. The victor goes glamping in Los Angeles for a night; the losers trek to the Hollywood Hills to spruce it up.

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 losers clean and pack the dorms.

The finalists work on their own menus. Then, in front of a live audience, they have to cook five unique dishes with two appetizers and three entrées featuring beef, chicken and fish. The winner gets first pick in selecting a team made up of prior contestants for the dinner service.