Chef Ramsay surprises the three finalists with a special visit with their families.

The chefs must make aesthetically pleasing dishes for Gordon Ramsay's social media followers.

The final four chefs are given only 10 minutes and $25 to grocery shop for their first challenge's dish.

The last seven chefs fight for one of the five coveted black jackets; three WWE champions give the chefs their first task of the day; the chefs must put their own twist on pizza.

The team's ability to work together is put to the test when they are challenged to make Chinese dishes in a tag-team fashion; a charity night dinner service for organizations Feeding America and Stand Up To Cancer.

It's time for the annual blind taste test; the teams must push aside tensions to come out on top with a perfect dinner service.

Teams put their culinary techniques to the test and compete to earn their dish a spot on the tasting menu of a VIP Johnson and Wales 50th anniversary dinner honoring the legendary culinary school; team drama and secrets are revealed to chef Ramsay.

For the team challenge, the chefs compete in a "State to Plate" challenge and must decode ingredients spelled in the style of license plates; they must integrate contrasting ingredients into one cohesive dish to impress chef Ramsey.

The chefs are challenged to prepare an elevated Mexican dish; celebrity chef Gabriela Camara guest judges; at dinner service, the teams struggle with pork chops and garnishes which could send chefs packing.

The chefs face their toughest critic yet when they are challenged to elevate a classic Southern specialty.

The chefs are challenged to blend two distinct state delicacies into one cohesive dish; during dinner service, the teams must come together to serve a dining room packed with VIPs, including a bachelor party and UCONN basketball legends.

The chefs visit Stonington, Connecticut, to compete in a very fishy relay race; during dinner service, both teams step up their game but will it be enough to keep them in the competition?

The remaining chefs compete in a speed breakfast challenge; in the most dramatic dinner service yet, both the Red and Blue teams melt under pressure at the fish and meat stations.

The chefs are challenged with shucking and preparing the perfect scallop dish.

Semi-finalists are whittled down to a Top 20 that advance to the iconic kitchen where the chefs carry the torch for their state throughout the competition.