Original subtitles

narrator: Previously on

"Hell's Kitchen: Head Chefs Only"--

Start now.

narrator: The chefs faced a global challenge

as they each were tasked to get creative

with international cuisine.

Wow, you got some fun stuff, dude.

Yeah, I'm excited as hell.

narrator: In the Battle of China,

Kyle wanted to end Whit's streak

of earning a point in every challenge.

If you want to take out the best,

you gotta try to beat the best.

narrator: But his Chinese chicken and kimchi fried rice

wasn't good enough.

- Wow. - Thank you, Chef.

Hell yeah, Kyle, you should have known better.

narrator: But fortunately for Kyle, the Blue Team--

Egypt.

narrator: Secured the victory.

At a special charity night dinner service--

Cheers to really good food.

narrator: The scallops course overseen by Joe--

Why are they wet? Are they seasoned?

- Yes, Chef. - Dry them off.

Do something, Joe. narrator: And Ann Marie--

They're burning them again.

- How is that burnt, Chef? - Come here, smart ass.

narrator: Was anything but smooth.

Look at me.

I take charity seriously.

narrator: The stars of the night were Kyle--

- Eight minutes to the window. - Heard.

narrator: And Hannah-- - All right, give me the meat.

Yeah, go, go, go, go.

narrator: Who impressed Chef Ramsay and the diners.

narrator: The best in each kitchen

were forced to make some difficult decisions.

Come back to me with two nominees.

narrator: Hannah nominated-- - Amanda, Chef.

narrator: And-- - Ann Marie.

narrator: While Kyle nominated--

Joe. narrator: And--

Egypt.

narrator: In the end, it was--

Ann Marie. narrator: Who was sent home.

But Chef Ramsay wasn't finished as--

Joe.

narrator: Followed Ann Marie in the first

surprise double elimination of the season,

ending their chances of becoming head chef

at Hell's Kitchen Foxwoods Resort Casino.

And now the continuation of "Hell's Kitchen."

Get out of here.

- Yes, Chef. - Yes, Chef.

- Thank you, Chef. - Thank you, Chef.

Chef.

I am still here, bitches.

I am not leaving.

You have to pry my dead body away from Hell's Kitchen

to get me out of this place.

I didn't cry.

I know that I'm a good chef.

I know I've got a good palate.

And I know Chef Ramsay sees it.

He just needs to hear me, and that I can do.

Congrats, top six.

Congratulations. We're still here.

- Hey, Kyle. - Kyle.

Kyle, I got an idea.

We want to play a game.

We're going to do charades, but--

You're the only one acting things out.

With no TV, no music, no games,

no internet, no phone, Kyle is our entertainment.

We got to guess who you're impersonating.

OK.

I have no professional acting experience,

but I think it's just fun to be fun.

Ready?

- Shant? - Yes.

The pain is just shooting.

- Joe? - Yes.

It's my Sicilian blood in me, man.

He's doing Whitney.

Oh, my God, Kyle is hamming it up.

Ann Marie? - Ann Marie?

- Yes. - The bay-ang.

The bay-ang.

That boy is having the time of his life.

Hello?

Amanda.

Duh.

Let's go.

Let's get a pep in our step.

I see these sports lockers.

Are we doing cardio today?

Because that's not in the cards for me, sweetie.

Feeling good? all: Yes, Chef.

This is the 23rd season of "Hell's Kitchen."

That number 23 holds a special significance.

Some of the most iconic athletes in the world

have worn this number.

Of course, come on.

Michael Jordan,

perhaps the most famous athlete in history,

wore the number 23 when he won six NBA championships

with the Chicago Bulls.

How about my friend David Beckham?

One of the greatest soccer players of all time.

Of course, I know who David Beckham is.

He's married to Posh Spice, duh.

Christian McCaffrey, one of the best running backs

in the NFL, and LeBron James,

the leading scorer in NBA history.

All these athletes, they are greats at what they do.

Number one, that's what I'm shooting for.

These jerseys all represent excellence.

Here in Hell's Kitchen,

we celebrate our elite with these uniforms.

That's what I came here for.

Watching it come down.

I'm ready for war. I'm ready for anything.

I want that black jacket.

One more thing.

Marino, open that last locker, please.

There is a beautiful black jacket in that locker

with each of your names on it.

There may be six jackets inside that locker,

but I'm only giving out five.

Today all of you will face three incredible challenges.

And after each challenge, one or two of you

will receive a coveted black jacket.

Everyone has been looking at Hannah and Brandon

and Whit this entire competition.

It's time for you guys to start talking about Amanda.

That black jacket is going to be on me

before the end of the day.

At the bottom of these lockers

are foot lockers that contain your ingredients

for your first big challenge.

You'll all be cooking with the exact same seven ingredients.

Now, when I say go, you'll have 45 minutes

to grab your ingredients and then create a stunning dish

worthy of those black jackets.

Clear? all: Yes, Chef.

The very best of luck to you all.

On your mark. Get set. Go.

Let's go, let's go, let's go.

Ooh-la-la.

Look at those ingredients.

Good.

Let's see what we've got.

All right.

We all have veal chop, celery root,

mushroom, bourbon,

pancetta, kale, dried figs.

These things go together in the weirdest of ways.

I feel like I can bring out something

creative, delicious, funky, me.

Can I have a shallot? - Take it.

This is refined hunter style.

I am making a cinnamon-seared veal chop

with a celery root gnocchi.

Nice soft, fluffy texture.

You know, doing a celery root gnocchi

is definitely a risky thing to do in 45 minutes.

I've never done it before.

But if I can pull this off, then the payoff should be huge.

Just brown the gnocchi off with a little bit of this fat.

How you feeling, Whit?

Nervous.

I've been killing it this entire time.

But my black jacket relies on

what I'm about to put on a plate.

I've been really leaning into my soul food background,

so I want to do a cornmeal crust on my veal chop.

Who's got rice vin? Rice vin, rice vin?

Rice vin? - Rice vin, I do not have.

Heard. Just kidding. It's on my station.

Today is an individual challenge.

The Blue Team is no more.

The struggle is real today.

I came here to win it all.

And the first step to that is getting a black jacket.

And I'm not going to settle for less.

Where are you at? Something sexy?

- Yes, Chef, always sexy. - Yeah.

If it's not sexy, did you do it right?

- Feeling good? - Feeling good.

Black jackets put you in a whole elite club.

My goal is to get it in the first cook.

Whew.

That celery root, everyone else is going to make a puree.

I'm not making a puree.

I'm going to try to do something

that Chef Ramsay is not expecting.

I'm going to make a gratin.

A gratin is normally cream based,

baked, some cheese, some breadcrumbs.

We don't have cheese or breadcrumbs,

so I'm winging this [bleep].

Ladies, y'all have 12 minutes left, OK?

12 minutes.

Ooh, that's hot.

What do you got?

It's this really cool puree with

lots of brown butter, a little bit of cream,

and then I would smoke it.

Taking the celery root puree,

pushing a bunch of smoke into it,

and then letting it hang out--

it's an absolute killer move.

I need that jacket.

I want that [bleep] jacket.

So I'm going to do whatever it takes to get it.

Anybody got cornstarch?

Cornstarch, over here.

I get the veal crusted up nice.

And then I put it in a pan to pan-sear.

Are you going to finish that in the oven?

I might put it in the deep fryer.

I'm noticing my color isn't even,

so I'm not happy with how it's looking.

Let me just deep-fry it to kind of set the crust

and then have a nice even color.

And then I'm going to finish the veal in the oven.

- 90 seconds, ladies. - Yes, Chef.

Good. Well done.

This dish is for a black jacket.

And I cooked that veal chop perfectly.

Feel very confident. I got this.

10, 9, 8, 7,

6, 5, 4,

3, 2, 1.

Well done.

Chefs, today you all cooked with the same

seven ingredients.

I hope you all made incredible standout dishes

worthy of that amazing black jacket.

all: Yes, Chef. - Let's start with Egypt.

Step forward, please.

Here goes nothing.

My plate is first up on the chopping block.

Let's see if it's black jacket worthy.

Describe the dish, please.

I have a celeriac gnocchi, pan-seared mushrooms

with a blood orange fig

on top of a cinnamon-spiced veal chop, Chef.

Mm-hmm. Visually, it looks beautiful.

It's got that rustic charm.

And the veal is the star of the show.

The cook is beautifully done.

Why make gnocchi?

To redeem myself for yesterday's service, Chef,

and to show a bit of finesse on the plate.

Smart move with the gnocchi.

I love the combination of that sort of wild forage.

Really good. Be careful of your mushrooms.

Because they are literally 30 seconds undercooked.

But the veal, the reduction, the bourbon glaze, delicious.

- Heard, Chef. - Thank you.

Strong start.

Next up, Whit. Let's go, please.

I'm happy with this dish.

But, you know, I'm anxious because

the stakes are so high in this judging.

Man, this looks beautiful. Describe the dish, please.

So I have a cornmeal-crusted veal chop

with a celery root creamed kale and bacon, mushroom ragout,

and a mustard bourbon fig glaze.

Wow, it's hearty.

It's punchy. It's you on a plate, right?

- Yes, Chef. - There's something

quite exciting about that rustic charm you bring.

Because it's got the finesse with the bold flavors.

I wish you'd got a cast iron and shallow fried in that

just for that flavor rather than the deep fat fryer.

OK.

But you've nailed the cook. Good job.

- Thanks, Chef. - Really good job.

Wow. Two really good dishes.

Next up, Kyle, let's go.

I'm going to get that black jacket.

I didn't come here to go home without one.

Chef, I have a country fried veal chop--

- Mmm. - With a celeriac puree.

I have a fig compote.

The kale is sautéed with pancetta

and a little whole grain mustard.

And the mushrooms are lightly pickled

to counteract the fattiness of the dish, Chef.

A lot going on,

however, the flavor profile is delicious.

- Yes, Chef. - I love the acidity.

Really helps cut the richness,

especially in the dredge.

Good job. - Thank you, Chef.

Bloody hell.

Next up, Amanda, step forward, please.

Let's go.

I am incredibly confident in this dish.

I feel better about this dish than any other dish

I've cooked in this competition.

Chef, I did a pan-seared veal chop

with a pancetta bourbon fig demi,

bourbon-braised kale with some crispy kale as well,

and a celery root gratin.

The cook's beautifully done.

Thank you, Chef.

And why the kale?

I really like braised kale,

but I also wanted to put some texture on the dish,

so I fried some as well.

It doesn't need that crisp, if I'm honest.

But the braised kale in the bourbon--delicious.

I love what you've done with the celery root

and turned that into a gratin as opposed to just a puree.

Delicious, thank you. Back in line.

- Thank you, Chef. - Wow.

Up next, Brandon, step forward, please.

Let's go.

Everybody's doing good so far.

It doesn't concern me too much.

I'm feeling super confident in my dish.

Describe the dish, please.

So we went with a bourbon,

black pepper lacquered veal chop.

Lots of thyme and orange in there,

then the puree on the bottom is celery root,

and then smoked it.

So I'm trying to kind of incorporate

that smoke flavor throughout the dish.

There's a lot going on here, isn't there?

Yes.

Did you taste all the components together?

I did. Yes, Chef.

And how did you balance that richness with the acidity?

Just lots of orange in there as well

and lemon toward the end.

Delicious, thank you.

Back in line, well done. Wow.

Nice job.

Finally, Hannah, step forward, please.

One of those jackets has my name on it.

I know in my heart of hearts

I will be wearing it at the end of the day.

So I have a balsamic- and fig-glazed veal chop.

- Mm-hmm. - I did baste it

with a little bit of pancetta fat

to give it more saltiness. - Mm-hmm.

I have an orange and celeriac puree,

a cumin crispy kale chip,

and a bourbon-glazed mushroom.

Are you happy with that cook?

Yes, Chef.

I love the cook.

The veal is cooked to absolute, utter perfection.

Wow. And why cumin?

I wanted to bring out that flavor.

You know, I feel like cumin kind of ties in

sweet and saltiness.

When you close your eyes, it's mesmerizing.

It's you, heart and soul.

Thank you. - Mm-hmm.

The taste of that dish is still lingering.

Smart move with the cumin.

But the actual cook was just exceptional,

a dish that I just want to continue eating--

in fact, I can't get enough of.

Thank you, Chef.

Congratulations. Black jacket worthy.

Thank you.

Right there.

Congratulations. - Thank you.

- So happy for you. - I appreciate it.

- That was exceptional. - I got it.

I got a black jacket.

There is a black jacket lounge awaiting you.

Oh, [bleep].

Thank you. - Off you go.

Bye, guys. Thank you.

The first one to get a black jacket,

that's saying something.

It's saying that I'm supposed to be here.

This proves that if I stay true to who I am, what I do,

have the confidence, then, you know, game over.

Hello.

Oh, my gosh.

This is transformed.

The black jacket lounge is incredible.

I will definitely take a back rub.

There's a massage therapist.

We have fresh-made sushi.

It's like everything you could ever ask for in one room.

My goodness me.

I believe there's one more dish worthy of a black jacket

in this round.

Everybody put out great dishes.

I think I came out on top with these three.

I'm feeling confident right now.

I just don't want to have to cook again.

That person is--

Brandon, well done, young man.

Nice job.

Well done.

Exquisite, great flair, and delicious.

Well done. - Thank you, Chef.

Head to the lounge.

Whoo!

That's pretty awesome.

My heart is beating like a rabbit inside right now.

This is--this is [bleep] nuts.

This feels so [bleep] good.

Looks good. Smells good.

Oh, man, I can't wait to cook in it.

Who's here?

You did it! - What's happening?

Oh, man.

High five.

High five.

This is amazing.

100%, I'm his next chef.

I came here to win. I came here to be number one.

And I'm not stopping until I get there.

Oh, man, this is [bleep] great.

- Thank you. - You're welcome.

Thank you, thank you.

Now, you didn't earn it in this round,

but we have two more rounds to go.

There's four of you left,

and there's three jackets up for grabs.

Understood?

all: Yes, Chef.

I'm pissed.

I've never dropped the ball once.

I'm tired of having to prove myself.

I've already proved myself over and over.

One thing that really does set

the greatest performers apart is their ability

to come through in the clutch.

When time is running short, the best of the best

really raise their game and deliver when it really counts.

And that's what your next challenge is all about.

In these Hell's Kitchen challenges,

I usually give you 45 minutes to create a stunning dish.

But in this next black jacket challenge,

I'm cutting it down to 23 minutes.

23 minutes?

I've never cooked anything in 23 minutes.

23 minutes to see who can rise to the occasion

in clutch time.

Rihanna said it--baby, this is what I came for.

I came here to win it all.

And I'm going to get that black jacket.

What you cook is up to you.

Be smart. Focus on the protein.

Do it justice.

The very best of luck to all of you.

Your 23 minutes start now.

Let's go, guys.

23 minutes.

- Shoo, that's fast. - Shoo-whee.

Cheers to not having to do it.

Ah.

What are you thinking of?

I don't know.

You got this.

Don't give up.

It's very triggering to be up here cooking again.

I feel like I've proven myself throughout this competition.

It sucks to have two people get jackets before me

that have had hiccups along the way.

Not shading them at all as chefs.

They've missed points in challenges.

I haven't.

Come on, Whit, you got this.

I feel like I'm reliving some of the lows

that I've had in my career, having to prove myself.

It's like, here we go again.

I need something.

Whitney's stressed.

Oh, my God. She's pissed.

Her brain's just not in it right now.

My head is cloudy at this point.

I can't come up with a dish because

all I'm thinking about is how I feel.

And, like, this could possibly be it for me.

15 minutes to go, yes? all: Yes, Chef.

You got this, yes?

Yeah? You all right?

What's wrong?

Oh, [bleep].

- Oh, my God. - She is crashing.

It's almost like she's giving up.

Yeah, she's breaking.

Look at her.

You OK?

You OK?

I am stressed to the max. I'm blinking back tears.

Let's go.

I'm trying to just somewhat hold my composure.

I've worked so hard this entire competition.

I'm going to fight until the end.

We got brown sugar.

What are you thinking?

I'm just going to keep it classic

like I'm cooking for my family at home, Chef.

New York strip, some grilled asparagus,

some Brussels sprouts, cooking from the heart today.

- Bacon Brussels? - Yep.

Brussels, bacon, New York.

Yep, that's safe.

But you can't play it safe right now.

Not at all.

pull out all the stops.

Oh, yeah.

The New York strip inspires me.

It's simple.

With 23 minutes on the clock,

simple is the only way to approach a dish.

- You got a concept yet? - Yes, Chef.

Going with what I know, going Spanish.

I'm going to do a Baja chicken breast

with a pepper mango sauce.

I want to cook something that I'm used to that I can elevate.

Cook like a black jacket.

Come on, man.

I'm reminding myself, refined, more attention to detail.

This is for a black jacket,

so I better get right and get right now.

- So what are you doing? - I'm doing duck breast, Chef.

And I'm going to make some quick dashi

because I live in Japanese food.

OK.

My last dish was very complicated.

And this dish I'm going to make

very simplistic yet very technical.

I'm going to focus on the sauce and the duck

and then do light finishes that complement everything, Chef.

Good move, dude. Good move.

A lot of flavor.

Kyle's on the come up.

I did not see that coming from the beginning.

Me neither.

Day one, and he's got this bright zebra,

whatever the [bleep] it was, you know,

and his platform boots.

You definitely cannot judge a book by its cover.

And Kyle is the epitome of it.

He's an absolute killer in the kitchen.

Good job, boy.

- Pretty. - Thank you, Chef.

90 seconds, guys, 90 seconds.

Crazy.

I feel great.

I made five elements in 23 minutes.

This is, like, an Amanda level-up move.

Start plating. Start plating.

So I made a Chinese five-spice seared pork loin.

It took me almost the entire time to find a rhythm.

But, you know, it works, it's cohesive.

A little flavor of love, touch more salt.

Whoo. - Final touches, final touches.

5, 4,

3, 2, 1.

And serve, guys. In the window we go.

Well done.

Man, it is so stressful.

It really is, like, anybody's game, though.

I'm gonna have a cookie.

Time to find out who made it through crunch time.

Let's start with Egypt.

Bring your dish forward, please.

Tell me what it is.

I absolutely adore my dish.

The finesse is there.

The overall oomph of the plate is very prevalent.

I am confident that this is going

to be my black jacket dish.

Describe the dish, please.

So today I have a lime Baja pan-seared chicken

with chorizo crumb on top,

tossed with crispy smashed peewee potatoes,

finished with romesco purple cauliflower.

Chicken's cooked beautifully.

It's got the nice blend of spice, the heat, the warmth,

the sweetness to it as well.

I love what you've done with the vegetables.

23 minutes to get that dish done.

Good job. - Thanks, Chef.

Thank you.

And next up, Amanda, please step forward, New York strip.

I'm happy with this dish.

I've never done anything in 23 minutes,

much less put an entire composed dish together.

Chef, I made for you today

a dish of all my favorite things--

grilled asparagus, bourbon Brussels sprouts

with some bacon in there, New York strip,

and some crispy potatoes down below.

This is what I make on steak night at my house.

Visually, it's rustic.

The cook on the New York strip is beautifully done.

What did you cook the steak in?

I basted the steak in rosemary, garlic, thyme.

And you smashed the potatoes?

Yes, Chef. I love smashed potatoes.

Beautiful. The combination is lovely.

Be careful with the sprouts.

They are a little bit greasy. But you've nailed the steak.

- Thank you, Chef. - Good job.

Appreciate it.

Kyle, let's go.

I know there are a lot of raw components to my dish

and that the only thing that I've really cooked

is the dashi and the duck breast,

but it shows restraint, refinement.

I think this is a black jacket worthy dish.

I have a beautiful crispy-skin duck breast

with a light fragrant dashi with a white peach salsa.

- Visually, it's beautiful. - Thank you, Chef.

And the combination between the raw veg

and the cooked veg, why?

Why ruin a fruit if it's in its prime

and it's beautiful, Chef?

- Let it speak, right? - Yes, Chef.

Wow.

The duck is cooked beautifully.

How'd you get that done in such a short period of time?

Cold pan, sear the duck skin, finish it in the oven, Chef.

Pull it out, rest.

Really smart move with the broth.

Thank you. - Thank you, Chef.

Wow.

I can't be more happy.

That's everything I was striving for.

Maybe I should cook all of my dishes in 23 minutes.

Finally, Whit, let's go.

Right now, I'm just thankful I have a completed plate.

I just hope it's going to get me a black jacket.

So I have a five-spice seared pork loin

with a apple jicama Napa cabbage slaw

and a tamarind brown sugar glazed butternut squash.

Now, I'm not gonna lie, but across the 23 minutes,

you looked like your head was down, up against it.

How was that for you? - Stressful.

Yeah?

So it's cooked beautifully--

pink and incredibly moist.

It's packed with flavor.

I've seen you bounce back multiple times

like all great head chefs.

So this is a very, very good effort.

Well done.

Nice job, Whit.

Good job, girl.

It kind of gives me a little lift

to hear Chef Ramsay talk about my dish.

Wow.

I just am hoping

that I'm getting a black jacket this round.

You guys are making it tough, really tough.

The next black jacket

goes to--

The next black jacket

goes to--

Whit.

Congratulations.

Are you kidding me? Did he really say my name?

- Congrats, girl. - Thank you, Chef.

Really well done.

I cannot wait to get out of this red jacket

and put this shiny new black jacket on.

It feels, you know, like a million bucks right now.

Yo!

Damn, damn, damn.

Dude, I was scared for you for a minute.

I was scared.

Put that thing on, Whit.

I have a black jacket on.

It's still kind of unbelievable.

I've had to fight my entire career to be seen.

So yeah, these are happy tears.

Like, you know, it feels good to--

to be seen.

Wow, this is hard.

The next black jacket--

Congratulations.

Kyle, congratulations.

Man.

I expect a lot from myself.

I've been through a lot to get that black jacket.

It means everything.

I just need a win.

Very well done indeed.

Keep your head high, guys. You got this.

You both deserve it. Good luck.

Yes.

Hello.

.

Oh, my God.

- Congratulations. - Thank you.

Whoo!

I never want to take this jacket off.

I want it more than anything I've ever wanted in my life.

You made it.

I want to be the last one standing,

and I'm going to fight to the literal death.

Damn, this is gonna be tough between Amanda and Egypt.

But I think, at the end of the day, like,

Amanda's going to be easier to take out than Egypt.

For sure.

And I don't want to be a dick about it, but that's the move.

I thought the same thing.

Strategically, it would help me if Egypt went home.

That being said, to be the best,

I would love to beat the best.

In my mind, the better opponent is Egypt.

Yeah, she is gonna be easier to take out.

You think she's gonna be able to take him out?

I hope Amanda gets that jacket, bro.

I'm gonna be so sad if she don't get her jacket.

Amanda, Egypt, two of you remain.

There's only one black jacket left.

This is your final black jacket challenge.

This is not what I wanted for myself.

I didn't get a black jacket the first round.

I had to cook the second round.

I am exhausted.

Before you became talented head chefs,

you worked for other incredible talented head chefs.

They became your mentors.

They guided you.

They influenced your styles

and your passion and your attitude.

My first foot in France, and Guy Savoy

literally took me under his wing.

And, boy, did he push me.

But there's reflections of him

25 years later across all my menus.

And I'm sure you both have learned from yours.

So for your final challenge to get your hands

on that black jacket, I want you both

to make a dish that's been inspired by your mentors.

Creating something based after our mentors,

you know, it makes you want to fight even harder.

But it's hard to get out of your head

when two of your dishes have already

almost cost you one of your dreams.

Make them proud. Make yourself proud.

But more importantly, land the final black jacket.

Is that clear? both: Yes, Chef.

Your 45 minutes starts now.

Let's go, guys.

Why are they walking?

Look how slow they're moving.

- Good luck, guys. - You got this, Amanda.

They both look beat down.

This is your life on the line for a black jacket.

Kick into fifth gear.

It's now or never.

How do you feel, Egypt? You all right?

You got it. - If I had it,

I would be in the black jacket lounge right now, wouldn't I?

Oh.

He's in his head.

I can tell you now, you've come this far.

I'm a loser if I don't get that black jacket.

Don't worry about the jacket.

Worry about nailing this dish, OK?

That's all you gotta think about.

Absolutely. This dish is the jacket, Chef.

OK? OK. Let's see it.

I'm extremely frustrated,

but I'm trying to keep myself

mentally grounded and in the game.

I still have to fight. I still have to push.

I'm gonna do a nice single, larger ravioli.

My biggest mentor is Chef Edward Leonard.

He's really classic Italian.

He was big on pastas.

Back when I was just a no-name Black and Mexican kid

from the hood of Chicago, he allowed me to learn

and just made me who I am as a chef.

What's that, Egypt?

It's a parsnip puree.

So you got your parsnip puree, ricotta ravioli.

Filet, and I'm finna do a really nice

rustic tomato sauce right on top.

Egypt's got a lot of weird components.

Filet with the ravioli?

That doesn't-- that doesn't work.

Egypt is not making a whole lot of sense right now.

The reality of everything is pressing down on me.

And I am feeling completely devastated.

This may be the last dish I ever feed Chef Ramsay.

I'm going to cry.

It's OK.

Oh.

I'm about to cry.

Oh, my God.

- She's losing it, man. - This is not going to go well.

You're gonna make me cry.

I'm gonna cry.

Um--

You're gonna make me cry.

It's OK. Let it out.

Take a deep breath.

You want to take a deep breath together?

Oh.

- Oh, full-on breakdown. - Yeah.

Full-on breakdown.

This is so hard.

I'm kind of tearing up because I feel where

Amanda is coming from.

That's how I felt in the second cook.

It got to me, so I know how she feels.

It's an emotional roller coaster.

Oh, my God.

Who are you cooking for?

His name is Jeff.

He was the chef that taught me how to cook in a kitchen.

You can do this, OK? Do it for him, all right?

My mentor taught me everything I know as a cook.

I was pretty much on his right hand

the entire time I worked with him.

I am going to make sure that whatever I make

channels his energy and would make him proud of me.

What do you got going on here?

A little soy glaze for the black cod.

I actually never cooked with any Asian flavors

before I worked for Jeff.

Oh, my God. That's what's up.

I know how to cook.

All I have to do is keep Jeff in mind,

and everything is going to fall into place from there.

Happy with you. Happy with you.

Happy with you.

Gotta get happy with you.

- OK, Amanda, she coming back. - I think she's loosening up.

Pull it together.

15 minutes to go, yes?

Let's see some beautiful dishes.

Let's go.

Finish with Parmesan for a little pump.

So tortilla ravioli is actually something that I came up with.

It's paying homage to my Spanish culture

and, you know, my mom.

He's only making one ravioli.

You need to at least make three

because if one [bleep] up, at least you have two others.

I know.

You just put the ravioli, strain off the water,

right into that pan of the brown cilantro butter.

Nice crispy edges, the same way you would do

if you were frying off just a regular tortilla.

And there you go.

Finish up the sauce.

Last four minutes, Amanda.

Make it count.

- All right. - Now's the time.

Egypt, last four. Here we go.

In this final cook, all bets are out the window.

I am putting my entire heart

and every ounce of passion into this dish.

That deserves a black jacket for sure.

Last two minutes. Come on.

This dish is a beautiful mix

of my mother and my mentor.

It needs to be absolutely perfect

to get that black jacket.

Yes, get that plate together, babe.

- Finish strong. - Get him, Amanda.

Plate that [bleep] up sexy.

5, 4,

3, 2, 1.

Well done.

If Egypt loses in this, I'm going to be upset

because he's brought it every time.

Let's start with Amanda.

Please step forward and give us an insight

to the dish inspired by your mentor.

I'm feeling confident in this dish.

If I was a betting woman,

I would put all of my money on me getting a black jacket.

All right, describe the dish

and the inspiration behind it, please.

The dish is a miso-glazed cod with candied shiitake,

seared bok choy, and a crispy rice cake.

It's inspired by the man who took the time

to teach me how to cook when a lot of men

wouldn't teach a woman how to cook.

- And that was who? - Jeff Pfeiffer.

Amazing. Good. Visually, it's clean.

It's appealing. How'd you cook the cod?

The pizza oven to give it some color--

Mm-hmm.

While the marinade glazed over it.

The fish is cooked beautifully.

I love the sweetness with the sour

and the tartness that comes from the miso glaze.

Thank you. - Thank you, Chef.

I am so proud of myself.

In this competition, trust your gut has been my motto.

And my gut is telling me, you got this.

Wow, what a start. Egypt, step forward, please.

I wish I would have put some finishing touches on my plate,

but I know my flavors are there.

It is a dish that pays homage to my mentors like Chef asked.

I have a pan-seared, butter-basted filet mignon.

On top of that, I have a tortilla brown butter ravioli.

Two inspirations coming from this dish, Chef,

are my chef mentor and my mother.

And which part is Mum's influence on this dish?

The tortilla ravioli.

She loves, like, arepas and stuffed tortillas.

And the chef mentor?

Chef Edward Leonard took me out of the ghetto of Chicago

and brought me to where I was at.

A big inspiration?

- Huge. - Good.

Something you don't really see, a tortilla-inspired ravioli

on top of a filet mignon. - Yes, Chef.

One of the most expensive cuts.

The cook is beautiful.

The execution is simply done.

The ravioli is delicious.

I'm glad it went inside that brown butter.

Crisp it up and give it some texture?

- Yes, Chef. - Good job.

Please, back in line.

In Hell's Kitchen, I've learned that

you just never, ever know.

But I put my all into that dish.

I didn't come this far to walk out these doors

without that black jacket.

Two really delicious dishes.

There are two jackets here, but sadly,

I can only give one out.

This is so hard.

The final black jacket,

congratulations, goes to--

Wow.

Now, there are two jackets here, but, sadly,

I can only give one out.

This is so hard.

Come on, Amanda. Come on, Amanda.

- It's a toss-up. - Yeah, it is.

The final black jacket,

congratulations, goes to--

Egypt.

Better late than never, young man.

Thank you, Chef.

You took a big risk, and it paid off.

Congratulations. - Thank you, Chef.

Head into that black jacket lounge.

Well done.

I got a black jacket.

I did it. I did it!

Yes!

I'm so ready to cook my heart out in this jacket.

You have no idea.

She's so purdy.

Amanda, come over, please.

Let me tell you something really important right now.

I consider you to be a magnificent chef.

Your dishes are precise. They're smart.

And your palate-- it's strong, really strong.

Thank you, Chef.

You've got a bright future. I think that's obvious.

I wish you the very best of luck.

- Thank you, Chef. - Please, take care.

- Thank you. - Good night.

Wow.

I came here to prove to myself

that I can hold my own.

And I'm really proud of myself

for being able to accomplish that.

My goals for coming here were

to get at least a four on a signature dish.

It's a very strong, exceptional five.

Well done.

Doing well on the blind taste test.

Peas. Carrots.

Anchovies. Cheddar.

Nice job, Amanda.

This experience helped me find my voice.

On the next ticket for entrees,

we're going to have two salmon, two chicken, two New Yorks.

How long, halibut? Come on, Magali.

We gotta make sure we're all on the same page.

I don't know where I go from here,

but I think that's kind of the exciting part

of this whole journey.

I'm leaving with a lot of confidence

and a lot of hope in my heart.

It's going to be Amanda. It's going to be Amanda.

- Whoo! - Yo!

Damn, I really wanted it to be Amanda.

She's been there for me throughout

this whole competition, somebody that I can talk to,

somebody that I can relate to.

Beer or wine, my dude?

Give him both.

There.

You're here, bitch.

Let it out.

It's so overwhelming having this black jacket.

Congrats.

These fit better.

It's just so surreal.

Is this really happening in my life?

In my life?

Whoo!

And it is.

Oh, my God.

Do you mind if we join the party?

- Whoo! - Come on, guys.

You scared the out of me.

This is so cool in here.

Champagne, I'm so excited.

I love bubbles.

They called me that in high school.

Congratulations, right?

- Thank you, Chef. - Amazing.

I've got something for you.

This is a very special gift--

two round-trip tickets

to anywhere Allegiant Airlines flies.

How cool is that? - .

What? Holy cannoli.

Thank you, Chef.

Baby, we going on vacation.

Wherever Allegiant flies, we're flying.

Wait, wait, wait, wait. There's someone missing.

Come on, where are the--

That's not Santa Claus.

It's Santa Marino Claus.

It's not Christmas.

Why are you dressed like Santa?

I feel generous today.

I love Christmas.

I don't care, whatever the month is,

I love opening presents for me.

There's an amazing gift in there for you all as well, yes?

Open them later, OK?

But first of all, on behalf of Michelle,

James, Santa Marino Claus, and myself, congratulations!

- Yeah. - Come on.

Whoo!

This is a huge milestone for all of us.

Stakes are high, competition's rough.

I'm not going anywhere.

I don't know about the rest of them.

- Final five, yes? - Let's go.

Tonight we celebrate. Tomorrow we're enemies.

- Let's go. - Game on now.

There's one winner.

There's only one.

Enjoy these.

They're very, very special.

Right, Marino, get the [bleep] out of here.

Let's go.

- Get out. - I want a rematch--

- Enjoy. - In those go-karts, Chef.

Should I tell you a little secret?

Yeah.

They turned mine up and gave me more power.

We knew it!

Yo.

Whoo!

Oh, my God.

narrator: Next time on

"Hell's Kitchen: Head Chefs Only"--

Let's go.

narrator: With the final five competing as individuals

for the first time--

Ready to meet your students? all: Yes, Chef.

Tap, tap, tap, tap, tap, tap, tap, tap.

narrator: Hell's Kitchen cooking school is in session.

They're basically class clowns.

narrator: The students are five hilarious comedians.

That pasta was as thin as I want to be one day.

Look at me, I'm a chef.

narrator: With black jacket chefs as their teachers--

Hey.

both: Hey, hey, hey, hey.

narrator: Will they get straight As--

Y'all are going down.

narrator: Or simply flunk out?

Go grab your plate.

What are you doing?

narrator: There's going to be a heaping dose of laughs--

Too much sauce, huh?

You be quiet. You ain't had no sauce.

narrator: Trash-talking-- - Boo.

Looks gross. narrator: And frustration--

Wait, is this good news or bad news?

What do you think?

I wouldn't be surprised if Gordon took the plate

and mushed it in Jeff's face.

narrator: On the next "Hell's Kitchen."

It's good, eh?