All language subtitles for H.K.US.S23E13.WEB-E

narrator: Previously on

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

There is a beautiful
black jacket

with each of your names on it.

Watching it come down,
I'm ready for war.

I want that black jacket.

Go!

narrator: The final six
chefs fought for five

coveted black jackets.

Look at those ingredients.

narrator: The chefs were given
the same seven ingredients...

I'm nervous.

narrator: And both Brandon's
and Hannah's veal chops...

Absolute, utter perfection.

narrator:
Were so impressive...

Congratulations.

Head to the lounge.

Whoo!

narrator: That it earned them

the first two black jackets.

Oh, my God.

narrator: In the next round,
the four remaining chefs...

Now. Let's go, guys.

narrator: Had only
23 minutes to come up

with something special.

Crazy.

narrator: And it was Whit's...

Seared pork loin.

It's cooked beautifully.

narrator: And Kyle's...

Crispy skin duck breast.

Really smart move
with the broth.

narrator: That secured them
a spot in the final five,

leaving Amanda and Egypt...

45 minutes starts now.

narrator: To fight
for the final black jacket.

I'm gonna cry.

narrator: Amanda struggled
to control her emotions...

Oh, my God.

She's losing it, man.

narrator: While Egypt
took a risk pairing a filet

with a tortilla ravioli.

The inspiration is
coming from my chef mentor

and my mother.

narrator: Ultimately,
Chef Ramsay chose...

Egypt.

You took a big risk,
and it paid off.

Congratulations.

narrator: Ending Amanda's
dream of becoming

head chef of Hell's Kitchen
Foxwoods Resort Casino.

In the black jacket lounge...

Mind if we join the party?

narrator:
A visit from Chef Ramsay

left the newly minted black
jackets with something else

to celebrate.

There's an amazing gift in
there for you all as well.

Let's go.
Wind them up.

narrator:
And now the continuation

of "Hell's Kitchen."

I'm so proud.

Vitamix!

Oh, my God!

Yo, I've been waiting.

Let's go!

Yeah!

Finally got a Vitamix.

Oh, my gosh.

I am in love.

- The best.
- Top five.

- Top five.
- We did that [bleep], y'all.

Five left, baby.

Five left.

The [bleep] is that?

What is it?

We're hearing shuffling.

.

We're hearing footsteps.

We're hearing a lot of stuff.

.

The dorms are haunted.

That's a ghost,
and we're first on its list.

"Hell's Kitchen:
Paranormal Activity."

Stop that [bleep] now!

Yeah.

- Don't [bleep]--
- No, I swear to God.

Egypt?

No, you guys are trying
to scare--

- Egypt, Egypt.
- I'm not lying.

I swear to God.

No, you guys are
trying to scare me.

No, Egypt, I swear to God.

- Are you serious?
- Yes.

You're lying.

No, it was in your headboard.

Are you serious?

Yes, dude.

You sure it was just,
like, a reflection?

If anything pops up
in this room right now,

I'm tripping Brandon,
I'm tripping Kyle,

and I'm out.

Oh, [bleep]. [bleep].

Let's go.

Good morning.

- First of all, you look great.
- Thank you.

Thank you, Chef.

Now that you're all
part of my elite brigade

of black jacket chefs,
I thought

this would be
an amazing opportunity

to teach you something special.

It's a lobster ravioli.

OK, gather around, come down.

Being from the hood
of Chicago,

you never imagine yourself
standing feet from Chef Ramsay.

And he is giving me
a cooking demo.

Ah, I could just die right now.

This is 90% lobster,
10% salmon.

Shape it really nice,
like a beautiful ball.

OK, I like to go in and over,
up into your hands,

and manipulate
that pasta around.

It's gonna blanch
for 90 seconds.

I'm gonna finish this with
a delicious touch of caviar.

And then finally,
the caviar beurre blanc.

And there we have
the signature ravioli lobster

with a beautiful
prosecco beurre blanc.

So you were all
watching closely?

Yes, Chef.

Good.

Now, to be a great head chef,
you need to be a great teacher.

So today, you're gonna
teach somebody else

how to make my signature
ravioli of lobster.

A word of warning,
these students,

they're somewhat unruly,
a little bit disruptive.

And I've got to be
honest with you,

they're basically class clowns.

I'm thinking that we have
to teach a bunch of kids.

I mean, their attention spans
are extremely short.

Because today,
your students are comedians.

Mm.

You know, it's not kids,
but I do cooking classes

for kids back home.

So I got this in the bag.

Are you ready
to meet your students?

Yes, Chef.

He's one of the hottest
comedians around.

He's hosted multiple
game shows, including

"Who the [bleep] is That?"

Please welcome to the kitchen
Jeff Dye.

Hello.

Good to see you
and thanks for having me.

Hey, congrats
on everything, my man.

Thank you.

When was the last time
you were in the kitchen?

I walk by my kitchen often.

One of you is doomed.

Hopefully not.

Oh, man, I'm so hoping that's
not the comedian I'm getting.

Right, let's meet
our next talented comedian.

You know him from his two
"New York Times" best sellers.

Please welcome to the kitchen
Jim Norton.

- What?
- Good to see you, bud.

- Thanks for having me.
- Absolute pleasure, my man.

Good to see you.

Jim Norton, the person
who I've watched

on my phone several times.

I can't believe it.

I can't cook.

Well, hold on--

Right, let's meet
our next comedian.

She's a two-time
Emmy-award-winning writer.

Please welcome to the kitchen
Judy Gold.

Thanks for having me.

Oh, my goodness, me.
Good to see you.

You're a big foodie.

Here's the sign-off
on my email.

Please.

Sent while thinking
about my next meal.

Love that.

I'm about to change my email
to say the same thing.

Me and Judy are
about to be twins.

Our next comic is
an internet sensation.

Please welcome to the kitchen
Druski.

Good to see you, man.
You look great.

I [bleep] love him.

I follow Druski
on social media.

Definitely a huge fan.

I love watching his skits.

What's the go-to snack
prior to a gig?

It's probably cereal
is my go-to, yeah.

I'm praying that I get
paired with him because I know

it's gonna be a good time.

Now, this comic is
an award-winning writer.

She's also on the hit comedy
show "Life and Beth."

Please welcome to the kitchen
Yamaneika Saunders.

Welcome to HK.
- How are you?

Thank you.
- Very well.

- Thank you.
- You look amazing.

Thank you for being here.
- Yes. Thank you.

Give us an indication of
your cooking skills, 1 to 10.

My cats maybe think
I'm a two.

None of them have
any idea how to cook.

Is Chef Ramsay crazy?

I said challenging, right?

Yes, Chef.
- Oh, boy.

So, Chefs,
standing across from you

are the comedians
you'll be teaching.

Now, each of you must
help your comedian

recreate my incredible
ravioli of lobster.

Comedians, you ready?
- Yes, Chef.

- Yes, Chef.
- Yes, Chef.

Your 45 minutes start now.

Off you go, guys.
- Let's hustle.

- Come on, come on, come on.
- God help me.

Keep going,
keep going, keep going.

- I'm Hannah.
- Kyle.

- Kyle, nice to meet you.
- Judy, nice to meet you.

We can be funny together.

I'm following you.

Da-da-da.
Don't cut in front of me.

Apron on, please.

Apron? This is it?

Do you know
how to hold a knife?

Somewhat.

I could use some
instruction, I guess.

Imagine handing your child
a knife and going,

"Give her a rip."

You know,
that's how--that's--

that's how I hold a knife.

Ooh, almost got my thumb.

Just watch your fingers
and make sure

you tuck your fingertips.

I'm scared of that knife.

So if you put
your hand like this--

and that way, you protect it
and cut, like, against there.

There you go.

You trying to take my job now?

You got to pinch it
and grab it, you know?

There you go.
And then there you go.

There you go.

Technique.

Hey, hey, hey, hey.

Crack it on the board.

Hold your hand.

Let the clear drop
through your hand.

- I see what you're saying.
- There you go.

And then put the yellow
right there.

- Separate that thing.
- Yeah.

Yesterday was rocky
to get this black jacket.

And then pour this in here
with the salmon.

So today, I want to prove
that, you know,

I'm one that they need
to watch out for.

- I'm really glad I got you.
- Yeah?

You also look like
my friend and trainer.

I love your vibe.

We're gelling right now.

Yeah, and it's perfect
because I also missed

my workout session today.

I was cooking,
and I was becoming fine

all at the same time.

Does it look OK?
- Yeah.

Yeah, yeah, yeah.

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

So we're getting skinnier
and skinnier and skinnier.

You've got 30 minutes
remaining.

30 minutes, everyone.

Heard. 30 minutes remaining.

Crack them
just really carefully.

- Yeah, and then do what?
- And then--

- Open it?
- Pull it open.

Yep, exactly.

Yep.

Oh, [bleep], we broke it.

Well, that's a good start.

Were you not
supposed to break that?

No, we're doing good.

Yeah, I'm not good at this.

My wife is right.

I'm useless.

I can't believe
you signed up for this, Jim.

I know, I know, I know.

Gah.

Let's see.

Do it one more time.

Stop.

Yeah, now we can take it out.

Theirs is too pasty.

See, that's the opposite
of what we want.

There is a microplane.

You see that grater thing,
stick thing?

Yep, grab that.
Zest.

Oh, I didn't even know
that was called that.

I have this in my kitchen.

Turn it the other way
so it falls out the bottom,

you know what I mean?

Put the lemon on the top.

There you go.

We did it.

Yes, you did.

Ladies, you're doing
the grating thing all wrong.

Microplane.
She's got it now.

Yeah, I know
how to microplane.

Now we're cooking.

Yes!

This is a pasta roller,

and it's gonna feed
right through.

You see how it's coming out?

Oh!

Same thing.

Look at me, I'm a chef.

What you poking around for?

Oh, he's--that's
what he does.

He's a sous chef.

Yeah, the sous chef's
popping around

with his bald head.

He was looking at us.

They can't judge us too harsh.

I had to make it, you know?

Put that right there.

Hold it.

And now turn.

And let it grab it
and pull it through.

OK.

Are you bossy in bed?

I am bossy all the time.

You guys are going down.

The gays are gonna beat you.

That's right.

Gay pride, baby.

Kyle is my gay son
that I always wanted.

But instead,
I had two straight sons.

- Ugh.
- I know.

Shame.

Now use your thumb to go
around and kind of seal that.

Pinch and twist.

Just under 7 minutes
to go, guys.

I need 30 more.

Come on, come on,
come on, come on.

We've got to go.
Time is gonna disappear on us.

- Throw it all in?
- All that in there.

Yep, all of it.

All right, whisk, whisk, whisk.

Drop it and spin it
at the same time.

Three and a half
minutes to go.

There you go.

Just a shh...

like you're sprinkling
fairy dust.

You have no gay men
in your life.

No, not like this.

Teach me.

You got to put pizzazz in it.

Beautiful.

♪ Sprinkle ♪

- Two minutes.
- There you go.

Come on, come on, come on,
come on, come on.

Don't look up.

Gently toss them in
there with a little bit

of a spin, and then--yep.

- Speed up, Egypt.
- Let's go.

1, 2, 3, 4.

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

Hey, man, who's competing
on this show, me or you?

Place three of them
on this plate.

Now take the olive oil,
drizzle a little bit on top.

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

Take these and put them
on the plate.

75 seconds to go.

75 seconds.

I'm [bleep] panicking.

This is much more
nerve-racking

than I've seen on television.

"Now cook!"

Go over here.
Come on.

You're gonna strain out
your beurre blanc.

Strain out your
beurre blanc here.

I need you to kick it
into second gear, Jeff.

This being the very
first challenge

of the black jackets...

Go and grab your plate.

Grab your plate,
grab your plate.

The stakes are
astronomically high.

Go, go, go, go,
go, go, go, go, go.

- 20 seconds to go.
- We got to move.

We got to move.
Let's go, let's go.

So into the--no, not on
the plate, into the bowl.

Egypt, you got to go, my man.

Come on, Jeff. Wake up.
Let's go.

- Let's go.
- Oh, [bleep].

20 seconds to go.

We got to move.
We got to move.

Let's go.
Let's go.

narrator: It's the final
seconds of the comedian

cook-along challenge...

Egypt, you gotta go, my man.
Come on, Jeff.

Wake up.
Let's go.

narrator:
And Egypt and Jeff...

Let's go.

Oh, [bleep].

narrator:
Seem to be dropping the ball

on their ravioli.

That's fine.

Olive oil, lemon juice.

Where's the olive oil?

What's this thing?

No, that's not.

Olive oil here.

I never in a million years
thought that the dream of me

winning "Hell's Kitchen"
would be in the hands

of a stand-up comedian
with absolutely

zero cooking experience.

Let's go.
- Oh, [bleep].

Go.

1, 2, 3.

Keep going.

Faster, faster, faster.
More, more, more.

Right there. Yeah.

- Stop, stop, stop.
- OK.

Grab these, OK?

- 15 seconds to go.
- Sprinkle it over.

You're gonna walk
up to the pass.

Yes.

Egypt, you've got to plate.

10, 9...
- Squeeze.

All right, get it on the plate.
Get it on the plate.

- One on each ravioli.
- Nice job.

5...

Get caviar mixed
into your beurre blanc.

Caviar mixed in.

No, no, no, no,
into the--no.

Time up.

.

Time's over.
Walk to the pass.

Walk to the pass.

I feel bad for my guy here.

I panicked.

I know. I see.

He was telling me to put
the caviar in the sauce,

but he used a code word for
sauce in the cooking industry.

What'd you call it?

It's a beurre blanc.

Yeah, see,
I don't speak that.

I don't know what
the hell that means.

Chefs, are you happy
with your dishes?

Yes, Chef.

Comedians, were you
happy with your teachers?

Yes, Chef.
- Very happy, yes, Chef.

- Yes, sir.
- It was awesome.

Who's gonna win?
We are!

- We are, Chef, right here.
- Oh, I love it.

I'm very confident we're
gonna beat these fools,

you know?

Judy Gold?

Sure, she's been
around 100 years.

That doesn't mean
she knows how to cook well.

Right, first up,
Kyle and Judy.

Let's go, please.

All right.

This is a challenge
of skill, of listening.

Thank you.

Kyle, we did--

we could open
a restaurant together.

Be a great restaurant.

Judy and Kyle's.

Kyle and Judy's.

Visually, it looks good.

It's got a great
height in there.

I can see the transparency
in terms of how thin

that pasta is.

And the sauce looks good.

Ravioli is delicious.
Really good.

Seasoning on point.

Caviar just gives it that
nice little touch of saltiness

and brininess at the end.

I mean, I'm looking at
the ratio of pasta to lobster,

I could have done
with another 10%

of actual lobster meat on top.

That's a really strong start.
Well done.

Please, take a seat.
Thank you, Chef.

- Great job.
- Good job.

We knew we would be here.

Ah, let's relax, shall we?

Our food was sexy.

The sauce was creamy.

Oh, it was just--

Moist.

And we like it moist.

Next up,
Brandon and Jim, please.

Let's go.
- Let's do it, Jim.

I'd love if he just
falls down the stairs.

- Don't drop it.
- Nope.

Watch your step.

It's a lot of pressure
giving Gordon Ramsay

a dish that he created
that I made in 45 minutes.

All right.

So let's just hope he
doesn't spit it on the floor

and make me eat it.

Jim, how was that
experience for you?

More stressful
than I thought.

Have you ever stuffed
a ravioli before?

No, I didn't even know
they had to be stuffed.

I thought they just
came in the box stuffed.

Visually, they look good.

They're high. They're plump.

Sauce is in abundance.

The taste is incredible.

Thank you.

But what's perfect here
is the size

and the thinness of the pasta.

The question is, is it better
than Kyle and Judy's?

And congratulations, it is.

Please take a seat.

- Hey!
- Thank you very much.

- Knock them off.
- Thank you. Beat it.

Come on, Judy.

- Brandon, well done.
- Thank you, Chef.

Really well done.
Jim, great job.

- Congratulations, Brandon.
- Thank you, sir.

- Thank you.
- Thank you very much.

Go [bleep] yourself.

Go take a seat.

Wow.

Don't get comfy
over there, boys.

Up next,
the man who's heckling.

Jeff and Egypt,
please step forward.

Let's go.
- Yeah, go up there, Jeff.

Just the plate,
just the plate.

Just leave the lid on it.

Just--

I want a big reveal,
you know?

I'll take it.
I just want a big ravioli.

I'm thinking, how can I
convince Chef Ramsay

that no sauce is necessary?

- Oh, [bleep].
- Oh, my God.

Looks good, eh?

Are you asking me
or telling me?

I'm asking you.

What, you don't like caviar?

Well, yeah.

So--so--

We got this.

Caviar served with
a little ravioli, right?

Yeah, yeah.

It's a shame because the
raviolis look nice and plump.

I can see the transparency
of the pasta.

You got the basil leaf there.

Wait till you try it, Chef.

But did we--

did we forget the sauce
altogether?

What happened?

I think it would
be better without it.

Sauce, shmause.

That's what we say at my house.

Wow.

I wouldn't be surprised
if Gordon took the plate

and mushed it in Jeff's face.

That's what he ought
to do with that.

It's a shame because
the ravioli is delicious.

The big issue is,
it's got no sauce.

Wait, is this good news
or bad news?

What do you think?

I'll try a little.

Yeah, that wins.

That wi--oh.

- I hate him.
- Me too.

It's such a shame
the sauce is not there,

because that could have
taken a seat.

I think we should have
still won.

Right.

Next up, Whit and Druski.

Let's go.
Come on.

Boo.

I hope they drop it.

How great would it be
to see ravioli on the rug?

Don't get too comfortable.

It looks gross.

It looks terrible.

- Druski, thank you.
- Yes.

Have you ever made a ravioli
or tortellini of that type?

Never in my life.

I had alphabet
spaghetti before.

Well, this is on
a completely different level.

I love the visuals.

They're plump.

Just like me.

Love the filling.

It's compact in there.

Wow.

They're good.

The question is, it better
than Brandon and Jim's?

They are better
than Brandon and Jim's.

Congratulations.
Well done.

Ah!

- Hey.
- Come on now. Come on now.

- And that's what's up.
- Get on up.

- Wow, wow, wow.
- Appreciate it, man.

- That's very hurtful.
- Wow.

Good job.

I hate them both.

I can't tell you how much
I hate them both.

Sorry, Jim.

Ah, [bleep].

Last pair,
Hannah and Yamaneika.

Let's go.

You know, I'm so confident
because here's the thing.

I am more than just
a funny jester.

Thank you very much.

I know how to cook.

- Yeah.
- I know how to be led.

I know how to do
all of those things.

Now you know how
to make ravioli.

Facts.

Visually beautiful.

How long did you cook them for?

You know, the same amount
of time everybody else did.

Right.

We can't give away
all the secrets.

Look at that.

Now, you know that look good.

- We got this.
- Ours are plump.

We got that bigger ravioli.

OK, get that sauce.
Get the caviar.

Get some of that.

Yeah.

Mmm, mmm.

OK, all right.

Please.

Too much sauce, huh?

You be quiet.

You ain't had no sauce.

It is very good indeed.

This is the first time
you've said indeed.

Is it better than
Whit and Druski?

Nah.

It's a tough one.

narrator: It's the last dish
to be judged

in the comedian cook-along
challenge.

Look at that.

Now, you know that look good.

narrator: And one
question remains for Hannah

and Yamaneika's ravioli.

Is it better than
Whit and Druski?

Nah.

It's a tough one.

It...

Isn't better.

Ah! No!

Well done.

- What? What?
- Well done.

- It isn't better.
- Wait a minute.

This [bleep] is on point.

Did you try this?

What can I say?

That's crazy. But thank you.

I appreciate you letting us
come in your kitchen.

All of you, give it up--
come on--for Whit and Druski.

You know, shorty.

That what we do, man.

We--we--
- We winners over here.

Yeah, we winners.

Whit?

Yes, Chef.

For winning the first
individual black jacket

challenge, I'm sending you
on an amazing

shopping spree
minutes from now.

In fact, it's the ultimate
foodies' heaven,

Kitsch at Old Mystic Village.

It's a chef's dream.

You've got it
to your entire self.

Oh, my gosh.

I'm ready to stock
my whole kitchen.

Let's be honest,
shopping is always better

with a friend, right?

- Yes, Chef.
- Uh-oh.

Now, sadly, you can't take
Druski, your new sous chef.

But you can take
one of your fellow chefs.

- Hannah.
- Egypt!

By the way,
there's $1,000 each for you...

- What the [bleep]?
- To spend inside.

- I need that.
- I love shopping.

Pick me.

I love shopping.

Pick me.

Look at this sweet baby
right here.

I got to take Kyle.

- Whoo!
- Kyle.

I love shopping, Chef.

Right, Whit and Kyle,
after your shopping spree,

you'll also be treated
to an amazing,

delicious lunch at the
James Beard Award-winning

Shipwright's Daughter.

Now, that place is immaculate.

But there's more because
joining you on your lunch

is season 17 winner,
Chef Michelle.

How cool is that?

Now, she's been in your shoes.

Pick her brain.

Egypt, Brandon, and Hannah,
unfortunately, your punishment,

I need you to deep clean
the red kitchen,

as you can see--turn around
behind you--it is a mess.

Scrub inside the ovens,
the stove tops,

and get that place spotless.

And then hand polish
the stainless steel

as well, please.

And set up for a perfect
service tonight.

Right, Chefs, give it up
for our amazing comedians.

Come on.

- I'm sorry, brother.
- You're the best.

- Bye.
- Great job.

She said if she win
the whole competition,

she probably gonna give me
50,000 of it.

That's what she said.

$50.

Whit, Kyle,
enjoy an amazing afternoon.

Thank you, Chef.

All of you,
head back to the dorms.

Good job, Whit.

Nice job, dude.

It feels so good to win this
first black jacket challenge.

Good job, bro.
Good job, bro.

Appreciate it.
Appreciate it.

I feel like it's a statement
to everybody that's left

in the house that, you know,
y'all need to be worried

about me
because I'm coming hard

every time from here on out.

$1,000, I don't care.

I can get a lot of [bleep].
- Yeah.

So I'm excited.

What are you gonna buy?

I don't know, a little bit
of everything.

We got $1,000 to spend.

I'm so excited to experience
my first shopping spree ever.

Ooh, I need one of these.

Definitely getting
a spiralizer.

It's too big for the basket.

To get whatever I want
on somebody else's dime,

I'm--I'm happy.

Put all my knives.

I don't have to carry it
like a purse.

Spiceology, where we at?
- Ooh.

Ooh, wow.

Cowboy crust.

This will be good on
some steaks right here.

Yum.

All my bounty.

Well-earned, well-earned.

I'm gonna show you how to
spend $1,000 in seven minutes.

When I was younger, my aunt
would take me shopping

with her, and when
she was out shopping,

I would be in the kitchen
supply store for hours.

I feel like I'm running
around the kitchen.

Now I get to spend $1,000.

I've never spent
$400 on a pan before.

This is amazing.

This is our first time in the
kitchen together tonight, Kyle.

You ready?

I appreciate you
taking me shopping,

but I'm coming for you tonight.

And you will get spanked like
you did the last two times.

Please.

Third time is not the charm.

You're still gonna get beat.

When I win, I'm gonna get my
limo to drive past your house,

and I'm gonna say, bye, bitch.

Start clearing out, getting
stuff stacked in the back, OK?

- Cool.
- Yes, Chef.

You know, looking at
the state of the kitchen

after this challenge,

these comedians
are like hurricanes.

Each had their own eye,
and everything around it

is just...

.

There's flour and lentils.

Brutal.

Ugh.

Degreaser.

Dammit, our jackets [bleep].

It's a little tedious to
deep clean this entire kitchen.

But this is the most peaceful
it's been in the kitchen

the entire time.

Do this by myself.

It's, like--

Therapeutic.

Yeah.

My restaurant back home
is super, super quiet.

We talk to each other.

We don't yell at each other
in the kitchen.

It's good for you.

I know.

I am definitely
an introvert.

So, like, coming here and
doing this entire competition

is a huge, huge step
for me personally.

Being extroverted
and going out

of my comfort zones
mentally and physically,

just absolutely draining.

So as far as this
punishment goes,

I needed
a little mental break.

It should be a good service
tonight, though, at least.

- Mm-hmm.
- Yeah, for real.

And this is the home stretch.

You know,
there's no giving up,

so I'm gonna burn it out
till the end.

Hey, guys, I got some news.

Now I'm gonna need you to go in
and clean the blue kitchen.

narrator: Coming up,
it's the first black jacket

dinner service.

And I've got
raw chicken.

Come on!

Black jacket team, come here!

It is not--it is not
looking good.

It's all [bleep] gone
the wrong [bleep] way.

You had your worst performance

of the entire competition
tonight.

I need your jacket right now.

- Hi.
- Hey, Chef.

You're here.

I'm so excited to eat
lunch with Chef Michelle.

You look dapper.

Thank you.

This is really a
once-in-a-lifetime opportunity

to get the insight
to improve and maybe

succeed and maybe even win.

Are there any tips
that you have for us

as far as being
in the top five?

You really have to fight
for yourself.

If you don't show Chef that
you have the fight in you,

then it's gonna show that you
don't have the fight in you

to run a restaurant, right?

If you thought
it was intense before,

it's gonna be
even more intense now.

So just keep that in mind,
that it's

an individual competition,

even though you guys are
best friends.

Mm-hmm.

The lunch is amazing.

Chef Michelle is definitely
one of the greats.

You know, her being
the winner of "All Stars."

- I'll hire you.
- Yeah?

You can come work
for me, whatever.

It's my job.

It's all fun and games
in here.

But once we step foot
in that kitchen, it's game on.

To Whit going home.

That'll never happen.

- To being a winner.
- To being a boss.

OK, I like that.
Cheers to that.

Cheers.

narrator: With Whit and Kyle
back from the reward...

Whit's going home first.
She gonna take the L.

You know that's a lie.

Everybody in this room
know that's a lie, bro.

Whit just took you shopping.

Now you're already
turning against her.

Mm-hmm.

narrator: It's time
for the final five chefs

to prepare for the first
black jacket dinner service.

You better get used
to last place, Brandon.

We're gonna miss you
around here, dude.

Yeah?

Shots fired.

Marino?

Si, Chef?

Open Hell's Kitchen, please.

narrator:
Tonight, expectations

are sky high
because for the first time,

the final five black jacket
chefs are all cooking

out of the same kitchen.

Love that.
Let's go.

narrator: Diners are looking
forward to a five-star meal

cooked by the black jackets...

I make a good carbonara at
home, so we'll see how they do.

narrator:
Including a special seven top

filled with the esteemed
Mashantucket

Pequot Tribal Council...

It's an honor to have
all of you here tonight.

narrator: Expecting
nothing less than perfection

from the black jacket chefs.

Here we go, guys.

Make it count, yes?

Four covers, table three,
two carbonara, two risotto.

Yes, Chef.
- Heard, Chef.

Two carbonara, two riso.

I am six out.
- Six out.

I'm gonna watch
the two carbonara, yeah?

Yep.

Tonight, I am working
the apps station with Hannah.

I am ready to kill it.

I'm ready to crush it, as well
as shine bright like a diamond

because I'm a bad bitch.

How long you need on lobster?

- Lobster is ready.
- OK.

Heard.
Make sure you taste.

We can just slow that down.

I got one minute on riso.
- Heard, one minute.

- One minute.
- I'll take the carbonara.

You're gonna walk that guy.

I'm gonna finish this.
- Heard.

Walking.
Behind, hot.

Right between them,
right between them.

- Yes, Chef, between, heard.
- Thank you.

Very nice, that carbonara.

Risotto, please.

30 seconds on riso.

So I got the carbonara.
It's in a bowl.

I'm asking for the risotto, please.

Hannah is behind on risotto.

This is really bad.

If we are behind,
we will

the entirety of service.

Wait, I'm gonna walk
the first two riso.

You ready?
- Heard.

Go, please, Jean. Come back.

Kyle and Hannah,
I've sent the carbonara.

- Yes, Chef.
- Yes, Chef.

And there's two risotto,
two carbonara.

Are you still looking at me?
- Yes, Chef.

- How long?
- I'm ready when you are.

Hannah and Kyle,
they have to have

their timing right,
especially being the first

black jacket service.

So a lot is expected of us.

Lobster walking.

To your right, Chef, lobster.

I've got no risotto.

Two riso walking,
riso walking.

Good, let's go.

Hannah, right in the middle.

Hey, it's not a race.

I'm trying to help you guys,
but you're not talking.

The carbonara is with
the risotto, yes?

Yes, Chef.

Thank you.

Service, please.

narrator: After a small
hiccup with timing,

Hannah's risotto
is finally making

its way out to hungry diners.

- Incredible.
- Yeah.

narrator:
And the black jacket chefs

are full steam ahead
on appetizers.

Two tails, 30 seconds, Chef.

30 seconds on that,
30 seconds on riso.

Heard.
30 seconds on carb.

At this point
in the game, Chef Ramsay

is looking for someone
that knows how to run service.

Risotto.

Tonight, I had a little bit
of a bumpy start,

but I know
that I have what it takes.

Hannah, three risotto.

I got three all day.

I got this in the bag.

Walking two orders of
scallops and two lobster tails

to the pass.

Thank you.

Service, please.

Table eight.

This is one
of the best scallops

I've ever had in my life.

Really good.
That's outstanding.

OK, tribal council.

Brandon, drive this ticket.
- Yes, Chef.

Entrées, three salmon, two
chicken, one lamb, one veal.

Yes, Chef.

Hey, only two of you out
of the five answered there.

Have we switched off?

No, Chef.

I'll read the entrées again.

Three salmon, two chicken,
one lamb, one veal.

Yes, Chef.
- Again.

Three salmon, two chicken,
one lamb, one veal.

One more time.

Three salmon, two
chicken, one lamb, one veal.

- How long?
- Eight out.

- Eight out.
- Eight out, heard.

I'm trying to stay ahead
on all these proteins.

The meat station is
an absolute bear.

I've crushed that station
before, so being on meat,

I'm pretty excited for it.

How long, Brandon?

No answer from Brandon.

Three salmon, two chicken,
one lamb, one veal.

Three and a half.

Are you driving the chicken,
Brandon, or Whit?

Three salmon, two chicken,
one lamb, one veal.

Three and a half.

Three and a half.

I got garnish up
to the window in two.

If Chef Ramsay talks to you,
you better talk back.

It's absolutely
not a good look,

especially trying to be,
you know,

his head chef
and lead the kitchen.

- Come on, Brandon, please.
- Yes, Chef.

Yes.

Walking garnish now.
The third.

Walking salmon.

- Salmon nicely cooked, Whit.
- Thank you, Chef.

Walking protein.

Walking veal now.

We are black jackets now.

There's no excuses.

We have to get this perfect.

Black jacket team, come here.

narrator: It's 30 minutes
into dinner service.

Walking protein.

Walking veal.

narrator:
And the black jacket chefs

have just delivered

their first ticket
of entrées to the pass.

Oh, man.

hell.

Black jacket team, come here.

There's that VIP table there, yes?

- Yes, Chef.
- VVIP.

Three salmon, one lamb,
one veal, two chicken.

And I've got
raw chicken.

Come on, Brandon.
- . I'm sorry, Chef.

Hey, but we're not
30 seconds out.

We're [bleep] miles back.

Come on!
Yes, Chef.

Heard, Chef.

I send up raw chicken,
and that's rookie stuff,

especially on the first service
with the black jackets.

I definitely need
to figure something out,

though, because
this cannot happen

for the rest of the night.

Send it, please.
Send the salmon.

You want me to help?

Come on.

The chicken's the easiest one
to cook out of all them.

We are just having a little
issues with the chicken.

It should be a lot
smoother than this.

Landing, taking off.
Landing, taking off.

One ticket going, one coming.

We're taking off,
and Brandon's trying to land.

I don't know if
he's on the wrong flight.

I don't know if, you know,

he's supposed to take the bus
or the boat,

but he's not where he needs
to be with us right now.

Come on, please.
Please, please, please.

Yes, Chef. Walking now.

Walking chicken.

Service, please.

narrator:
With a quick recovery

from Brandon
with his chicken...

So the chicken is delicious.

It was absolutely
worth the wait.

narrator:
The black jacket chefs

have sent out their first
table of entrées.

On order,
four covers, table two.

Fire two lamb,
one strip, one halibut.

Yes, Chef.

Two lamb, one strip,
one halibut.

Five out.
- Five out.

Garnish up in three.

Garnish up in three, heard.

You can feel
the high tensions

of this dinner service tonight.

Two lamb, one strip,
one halibut, yes?

Yes, Chef.

You know, as I look
around the kitchen,

I realize we're five really
strong, talented chefs

in this kitchen right now.

Brandon, give me a countdown.

Say it again.

How long?

Two lamb, one strip,
one halibut, two and a half.

- Brandon?
- Yes, Chef.

The slower we are, the
quicker they're gonna overcook.

We've got to go.
- Yes, Chef.

Brandon is some
serious competition.

He can cook.
He's an amazing chef.

But in the heat of the moment,
he flusters.

I got lamb garnish ready
times two to the pass.

- Heard.
- Heard that.

I'm walking halibut.

Ready to go.
Let's go.

Walk proteins.

Let's go.

- To your left, Chef, halibut.
- Two lamb up.

On your left, on your left.

Hot pan, Chef.

Yeah, I hope so.

Behind.

It's just cremated.

Brandon?

Oh, [bleep].

Brandon?

Behind, behind.

Look, one medium,
one just med rare.

. I'm sorry, Chef.

sake.

This is not the time
to [bleep] up, Brandon.

We've done this
a million times now.

Find that rhythm
and put out the food.

Come on, please, Brandon.

It's a delicate rack
of lamb, and you're

cooking it like a ferocious
piece of [bleep] beef.

- Sorry, Chef, my fault.
- Take your time...

- Yes, Chef.
- Brandon.

Nicely cooked, Brandon.

narrator:
With Brandon's lamb now up

to Chef Ramsay's standards...

Service, please.

narrator: Entrées are leaving
the kitchen once again.

Thank you so much.

I think my favorite part
is this crust on the lamb.

So salty, so crispy.

Right, Brandon,
let's fire two Wellington,

two halibut, one lamb,
one strip.

- Two Wellington...
- Two halibut.

Two halibut,
one lamb, one strip.

Again.
Say it back.

Two Wellington, two lamb,
one halibut, one--

No, two halibut,
two Wellington,

one lamb, one strip.

Two halibut, two Wellington,
one lamb, one strip.

Again.

Two halibut, two Wellington,
one lamb, one strip.

- How long, please?
- 10 out.

I need time to rest these.

10 minutes out.

I don't want
overcooked protein.

Understood.
Yes, Chef.

You can't keep on doing that.
Let's go.

Yes, Chef.

Brandon, how are you?
Need help?

- No, I'm good.
- Heard.

It's rough seeing Brandon
put in a bad spot,

being that he's one of the
strongest competitors here.

I don't know if it's just
maybe nerves, stress,

but he's having
a hard time tonight.

Where do you want me,
Brandon?

What do you need help with?
- I'm good at the moment.

- Come on, Brandon, talk to me.
- Yes, Chef.

I got about two minutes left.
- .

Two halibut, two Wellington,
one strip, one lamb.

- Garnish to the pass now.
- Heard that.

Black jacket team,
I've got plates in the window.

I need to go.
I need to go.

One minute out.

Do you need anything,
Brandon?

Nope.

Walking halibut two times.

Beautifully cooked.

Thank you, Chef.

Behind, behind, behind.

Halibut up top.

I'll do this, Chef.
I'm cutting it.

Oh, man.

Black jacket team. come here.

Yes, Chef.

Black jacket team, come here.

Oh, [bleep].

narrator:
It's almost 90 minutes

into dinner service,
and Brandon's Wellingtons...

Oh, man.

Black jacket team, come here.

Yes, Chef.

narrator: Have Chef Ramsay
calling an emergency

meeting of the black jackets.

Black jacket team, come here.

Ooh.

It is not--it is
not looking good.

The cadence is way off.

Meat pushes fish.

Fish pushes meat.

But if we don't
push each other,

we just say 10 minutes,
10 minutes, 10 [bleep] minutes.

Now we got overcooked
Wellingtons.

That's not even medium.

It's over medium well.

We're [bleep] miles out.

Our whole cadence is off.

It's all [bleep] gone
the wrong [bleep] way.

Wow.

So Gordon is quite unhappy.

I really hope he doesn't
shut down the kitchen, guys.

- I know.
- I got it, Chef.

- Let's go, then.
- Yes, Chef.

- Please. Come on.
- Yes, Chef.

Let's do this, guys.

Keep pushing.

Slow down a touch, Brandon,
but keep the drive up, yeah?

This is by far
my worst performance

out of the entire competition,
and I'm just

trying to finish out
the night strong

and not let the team down.

Hannah, jump on meat, please.

- Yes, Chef.
- Brandon?

- Yes, Chef?
- Talk to Hannah.

Yes, Chef.

We are the black jackets.

I immediately just
want to take charge.

Talk to me.
What do you want?

I need
the Wellingtons checked.

Give them a flash,
a quick flash, quick flash.

I will definitely make sure
that I am quadruple checking

every single thing.

Let's go, guys.

Walking Welly.

Welly to your left.

Finally.

Nicely cooked Wellington.

Nice.

narrator: With Hannah's
help on meat station...

- Service, please.
- Thank you so much.

That looks delicious.
- Really good.

Come on, black jackets.
Let's finish strong.

Yes, Chef.
Walking now.

narrator:
The black jacket team is

now cruising through orders...

Nicely cooked, Whit.

Let's go, Hannah.

Walking chicken.

narrator:
And entrées are leaving

the kitchen at a steady pace.

Walking two halibut.

Service, please.

I was hangry,
and now I'm happy.

Right, just shut down now.

Stoves off, please, yes?

Tonight was supposed to be
a showcase for my top five,

my black jackets.

I thought it was gonna be much
smoother than I experienced.

We stopped communicating.

Kyle and Hannah,
you did bounce back.

Whit, finished strong.

Egypt, garnish was on point.

We never had to wait for you,
young man.

Brandon,
you've had so many highs

in Hell's Kitchen this season.

Unfortunately, when the stakes
were at their highest,

you had your worst performance

of the entire competition
tonight.

And that is why...

I need your jacket.

Holy crap.

Brandon eliminated?

It's shocking to see
that, you know,

like that, Brandon's out.

Definitely getting real
at this point.

I'm as shocked as you are.

I want to wish you
the very best of luck.

It's obvious you're gonna have
a great career in the industry.

But on that performance
tonight, honestly, young man,

you're not ready
to be my head chef.

Yes, Chef. Understood.

The very best of luck
and thank you.

Appreciate it.

Good luck.

Take it easy, Brandon.

I'm bummed.

Tonight's service just, for
whatever reason, got to me.

But this entire experience is

a once-in-a-lifetime
opportunity.

I had perfect score
signature dish.

The dish reads well,
but it tastes even better.

Solid five.

I had Punishment Pass.

Whoo-hoo-hoo!

Whoo!

Oh, my God.

The top score, the best
dish from Chef Dan Barber.

I think this is
near a home run.

Whoo!

You have super high highs...

Oh!

Bang goes the man bun.

Thank you, Chef.

Oh!

And super low lows.

I'm gonna say mine.
Throw mine up there.

- I say mine.
- I like Egypt's.

We're dropping
Brandon's dish, Chef.

Pull those salmon out
before they overcook.

No, they're good.

I pulled them off
a long time ago.

You're not the only chef
here, bro.

I'm gonna go home,
back to my restaurant,

push for a Michelin.

So, Chef Ramsay,

I'm gonna take a selfie
with my Michelin star

and send it to you.

Hopefully, you'll fly out,

get a bite,
and we'll get a beer.

Listen up.

The competition is about
to get even more intense.

There's no room for error.

Get out of here.

- Yes, Chef.
- Heard, Chef.

Now, there's a 1 in 4 chance
of me taking

that spot for Chef Ramsay.

I am absolutely ready
to be a head chef, Chef.

Final four, guys. Final four.

The competition is looking
tough, but hell or high water,

I'm gonna be the one that's
gonna run Hell's Kitchen.

From here on out,
it's all gas, no brakes.

I will grind
until my legs fall off.

I really feel like
I will be in the finals.

Throughout the competition,
at times,

I could see Brandon
as my next head chef.

But after tonight's
performance,

I could only see him
going home.

narrator: Next time on "Hell's
Head Chefs Only"...

Run the kitchen,
or it runs you.

Risotto.

I need it to the pass
like yesterday.

You'll take it
when it's ready.

narrator:
When the final four take

their turns
running the pass...

Where you at, Egypt?

Refired New York coming back.

- Let's go, Egypt.
- She's loud.

She's vocal.

narrator:
Who will rise to the occasion?

I could run through a wall.

narrator: And who will crack
under the pressure?

Carbonara, please, now.

Oh, my God.

We're gonna need
an ambulance on standby.

Wake up or get out!

I'm a bad bitch.

- Is that Kyle?
- Is he yelling at Chef Ramsay?

narrator: Find out...

I never heard anything
like that before in my life.

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