All language subtitles for H.K.US.S23E12.WEB-E

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?