Mike: "So my name is Michael, and today I made for you herb goat cheese ravioli with the tomato cream sauce with sauteed spinach, roasted red peppers, and finished with the basil."

Gordon Ramsay: "Shall we take a look? Visually, it's beautiful. I love the colors and the freshness. It's not doused in a cream sauce. Is showing off for all the right reasons. So, yeah, let's hope it tastes as good as it looks."

Anna: "My name is Anna, and I'm a tech director. Today I made a pan seared duck breast with purple potato puree, pickled beets, brussels sprouts, and red wine butter sauce."

Judges: "All right, let's take a look. Tableside service. I love it. That's very millennial. This looks like something I would be served in a very high end restaurant. A lot of really beautiful pops of color."

"A lot of complex techniques. Maybe it's too much, but I hope it tastes as good as it looks."

Si: "Hi, my name is Si. This is a Vietnamese crepe called banh xeo with marinated pork, shrimp. On the side is fish sauce vinaigrette with fresh herbs and veggies."

Judge: "Sounds delicious."

"Should we take a look? Presentation wise? Yeah, it looks good, but the secret of this is the crispiness, the texture, as you well know."

Gordon Ramsay: "How do you want us to eat it?"

Si: "Traditionally, it's eating with a lettuce wrap. You can cut up a piece. Get some pickles. Please dip and take a bite."

Judge: "I'm going to dip."

Judge: "It's like a little Vietnamese taco."

Tori: "I'm Tori. I'm a high school english teacher, and I made deep fried salmon croquettes with a purple sweet potato puree."

Gordon Ramsay: "Why croquettes?"

Tori: "Being a millennial, you grow up in the kitchen. You watch your mother, you watch your grandmother. However, you're eager to try new things. YouTube at your fingertips, you just become a little bit more adventurous."

Gordon Ramsay: "Visually, it looks quirky. A little touch of Picasso going on with the purees."

Judge: "I have to say, this doesn't feel super millennial to me. The swoosh seems very nineties, but I feel like the creativity is all millennial, so thank you. Let's see how they taste."

Kamay: "So we have a Haitian inspired snapper filet, a pickled cabbage called Piklix. This is usually stewed in a tomato sauce for quite some time. I'm doing a little bit of a deconstructed version, and it's going to be delicious. You're going to love it."

"What do you think defines Haitian food?"

"Love. Spice. Excitement."

Later, presenting to the judges ...

Kamay: "And what we have here is a Haitian inspired snapper filet with jasmine rice and peas, a spicy tomato sauce, and a side of pickled cabbage that we call piklix."

Judge: "Sounds delicious."

Judge: "Visually, it looks simple. However, I'm just glad you've cooked that fish beautifully because it's glistening from here."

"And so how long was the fish cooked for?"

Kamay: "13 to 14 minutes. It was pan seared, and then I popped it in the oven to make sure the thick center was cooked."

Lexi: "So I'm a kitchen witch. And basically what that means is just, like, I mix my herbs and spices, and I put my energy into my spellwork. I do the same thing in the kitchen. I put all my positive, happy energy into it, and that's what makes it taste so good. It's magic. This is vegan chicken roulade. It's a soy base, and I'm using it kind of like a ground meat."

Gordon Ramsay: "Do you eat vegan normally? Is that your deal?"

Lexi: "Yes. So I'm showing people that it's not just rabbit food, and salads, and you can be creative.

Later, presenting to the judges ...

Lexi: "I'm Lexi. I made a spinach and artichoke vegan chicken roulade."

Judge: "Wow. Right? Visuals. Listen, it's hard to say. That looks like a roulade."

Judge: "It's looking like it's going to be a little dry and chalky, but the vegetables look good. So let's see. I'm keeping an open mind, shall we?"

"Right. What's in the middle here?"

Lexi: "Spinach and artichoke and vegan cream cheese."

Jeet: "I'm making some crispy rice paper dumplings, and I'm going to fill them with carrot halwa and sweetened, thickened condensed milk."

Joe Bastianich: "This is a traditional dish, right, normally served around the holidays?"

Jeet: "Absolutely. It's a very common indian dessert, especially in the north."

Guesst judge: "I feel like halwa can often be too sweet."

Jeet: "Absolutely. And I think that's where the balance comes in, from the creaminess against the rabri."

Gordon Ramsay: "What's the millennial twist on this thing?"

Jeet: "Instead of serving it traditionally, I'm turning them into little bite sized dumplings. Secondly, I'm gonna air fry them."

Gordon Ramsay: "Is that a millennial thing now?"

Jeet: "That's the most millennial thing ever, isn't it?"

Later, formally introducing the dish to the judges ...

Jeet: "Today I've made crispy rice paper dumplings that are stuffed with carrot halwa and rabri, which is a sweetened, thickened condensed milk"