All language subtitles for H.K.US.S23E14.WEB-E

narrator: Previously
on "Hell's Kitchen:

Head Chefs Only."

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

Your students...
- Hello.

Are comedians.

Thanks for having me.

narrator:
Five well-known comedians...

Your cooking skills,
one to ten.

My cats maybe think
I'm a two.

- Now, off you go, guys.
- Let's go. Let's hustle.

narrator: Were paired up
with each of the chefs...

Oh, we broke it.

Are we not supposed
to break that?

I'm not good at this.

This is much more
nerve-racking

than I've seen on television.
I'm cooked!

narrator: In a challenge
that had the black jackets

teaching the comedians
how to make

Chef Ramsay's lobster ravioli.

Look at me.
I'm a chef.

No, no, no, into the--

Nope, time up.

narrator:
Egypt and Jeff Dye's

sauceless ravioli
was a flop...

Did we forget
the sauce altogether?

Sauce schmauce.

narrator: But Whit and Druski
delivered a hit.

I love the visuals.

They're plump.
- Just like me. Yes.

Congratulations. Well done.

narrator: Later, the first
black jacket dinner service...

- Two riso, I am six out.
- Six out.

narrator: Was clearly
no laughing matter.

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

I'm asking for the risotto, please.

narrator: Kyle and Hannah
struggled early

with risotto times...

- Two risotto, two carbonara.
- Yes, Chef.

You're still looking at me.

narrator:
But quickly bounced back.

- Riso walking.
- Thank you.

Service, please.
narrator: However...

- Brandon, drive this ticket.
- Yes, Chef.

narrator: On the meat station,

Brandon had
a complete meltdown...

How long, Brandon?
No answer from Brandon.

hell.

narrator: As he delivered
undercooked chicken...

And I got raw chicken.
Come on, Brandon.

Come on!
narrator: Charred lamb...

- It's just cremated.
- Sorry, Chef.

For [bleep] sake.

narrator:
And overcooked Wellingtons.

That's not even medium.
narrator: In the end...

You had
your worst performance

on the entire
competition tonight.

narrator: It was time
to say goodbye to Brandon.

I need your jacket.

narrator:
And his dream 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.
- Heard, Chef.

It's surreal to be at this
point in the competition.

You know,
we started with 18.

We're down to four.

And I really feel like
I'm hitting my stride.

Final four, guys.

Final four.

From here on out,
it's just me against me.

And I really feel like
I will be in the finals.

Whit.

We got to do this, me and you.
- Yeah, baby.

Eh, I don't think so,
because she can shine

on app when it's there.

But other stations,
she's gonna drown on.

Meat?

She's gonna drown
on any other station.

Heard.

I did not
see that coming at all.

Me either, really.

I swear, I really thought
Brandon was gonna make it

to, like, top three.

I wasn't expecting that.

And then he said,
"Give me your jacket."

And my face was like.

I'm like, I can't--
- Stunned.

I did not expect anybody to
be going home in that moment.

It's one less person
I have to compete against.

This is wild.
Holy [bleep].

There's four of us left now.

Stakes are really high.

Like, you can go home
at any time.

I wasn't expecting it,
but, you know,

it's coming down to, like,
the nitty gritty, really.

And if you make
too many mistakes

and you can't
bounce back from it,

then that's
the deciding factor.

Damn.

Let's go.

Good morning, final four.

- Good morning, Chef.
- Good morning.

In addition
to Hell's Kitchen,

Foxwoods are home to more
than 30 amazing restaurants.

Right now,
I want you four to meet

four super talented
executive chefs who,

for one of you,
they'll be your neighbors.

From Alta Strada,
please welcome

Executive Chef
Preston Mitchell.

From Golden Dragon,
please welcome

Executive Chef Todd Sicolo.

From Cedars Steaks & Oysters,
please welcome

Executive Chef Michael Yaffe.

And finally,
from David Burke Prime,

please welcome
Executive Chef Matt O'Neill.

No idea what
today's challenge can be.

These are huge names in
Foxwoods Resort and Casino.

Big restaurants.

It's very nerve-racking.

Could be anything.

There is nothing
more inspiring

than your fellow chefs.

Today you're gonna be
judged by them.

For your next challenge,
you'll create an exciting,

delicious dish that each of you
are going to prepare

and serve tableside.

I've never cooked tableside
ever in my life.

Chef Ramsay must have
been a baseball player

in his past life, 'cause he's
amazing at throwing curveballs.

Now, listen carefully,
because in one hour,

these four esteemed
executive chefs

will each be joined
by three respected members

of their own brigade,

and you'll have 15 minutes
to cook for each table

before rotating to the next.
Got it?

Yes, Chef.

Good.
Right.

Your 60 minutes prep start now.

Off you go.

narrator: The chefs will have
one hour to plan and prep

for their critical
tableside challenge.

You put Don Julio
in everything?

- No, Chef.
- It's always on your station.

Just in my liver, Chef.

narrator: Chef Ramsay will be
testing the final four chefs

on their ability to deliver
outstanding dishes

and great showmanship.

That is fierce.

I decided to do flambé,
because fire is sexy.

Nothing like using a whole
bottle of Don Julio 1942.

"Hell's Kitchen" is sexy.

Ow.

I am sexy.

Ah, that's enough for me.

narrator:
The Foxwoods executive chefs

are joined by members of
the front and back of houses.

Thank you so much
for being here today.

This is an absolute honor
to have you all here.

Shall we start?

Yes, Chef.

Your 15 minutes tableside
starts now.

Off you go, guys.

narrator:
Each of the guest judges

will rank the chefs
one through four.

Hello, how are you?

Doing well.

narrator: The chef that gets
the most first place votes

will win today's challenge.

I'm Hannah,
originally from South Florida.

I have to bring it today.

I'm very confident
with who I am,

and I'm excited
to show them what I got.

I am going to be making you
a whiskey miso caramel scallop.

The dish is crunchy,
sweet, salty, savory,

kind of everything all in one.
- Off you go, guys. Let's go.

I will be preparing
a lobster bisque fra diavolo.

So a little bit of heat,
but I'll cream it out

with a little bit of
crème fraiche at the end

so nobody's running to the
bathroom trying to get water.

Nothing crazy.

I'm gonna be making
you guys langoustine

with a coconut
lemongrass broth.

So I'm gonna start
by searing your langoustine.

Left the head on so that way
when you're done eating,

you can suck the juice
from the head

and it's super delicious
and flavorful.

Everyone here
is a very strong chef,

but I have the personality.

I love Thai food.
I'm big into Asian food.

You know, I'm a fat kid.
I love it all.

You know?
I am big and bold.

So I think I'm gonna
come out on top.

- There you go.
- There we go.

So today I'll be preparing
for you my play on the caprese.

I will be using
fried green tomatoes

as well as fresh
heirloom tomatoes.

And then I'm topping it
with a corn and crab succotash.

What inspired you
to make this?

I'm always inspired
by my Southern heritage.

So this is like a fusion dish
of mine.

The South meets Italy.

Very simple.
I like it.

Sometimes simple is best,
you know?

- Yeah, agree.
- Oh, yeah, definitely.

Don't overcomplicate things.

I always tell people
food needs to look sexy.

If your plate's not sexy,
why order it?

Occasionally the tail
will fall out.

Just put it back.

90 seconds.

We'll top it
with a little succotash.

- Nothing like fresh succotash.
- Yeah.

- Thank you.
- You're very welcome.

- Absolutely beautiful.
- Thank you.

- Thank you.
- Enjoy.

Let me know
how you enjoy your scallop.

- Thank you, Hannah.
- You're welcome.

narrator:
While the guest chefs

eat and evaluate the food...

That's so good.

- This is good.
- Yeah.

- There's a lot going on there.
- Yep.

narrator:
The black jacket chefs

rotate to their next table.

So today I'm gonna be
making you a scallop,

and then we're gonna
finish it off with some

crunchy nigella seed.

- Nigella?
- Yeah.

It gets stuck
in your teeth sometimes.

Sorry I didn't bring floss.

Can't have succotash
without corn.

It's kind of apropos that
you're making succotash,

'cause Hell's Kitchen
at Foxwoods

we're owned and operated

by the Mashantucket
Pequot Tribal Nation.

- OK.
- And part of their culture

is basically succotash.
- Oh, wow.

Corn, beans, and squash.

Succotash is definitely
a Southern staple.

And I'm connecting
with this table now,

just kind of based on
the traditions of

the Pequot tribe
and my Southern roots.

Balsamic glaze, of course.

I infused it with a little
blackstrap molasses.

There you go.

So I'm about to flambé your
langoustine with 1942 tequila.

Whoa.

Flaming.

Now we'll start
to build this plate.

You have the hot tomato,
the cold tomato,

and then you have nice,
bright herbaceousness.

My dish is a play on textures.

It's a play on colors
and temperature.

All right, here we go.
- Bravo, Chef.

I think overall, my dish
conveys who I am as a chef.

All right.
And to finish, my nigella seed.

Hope it doesn't get stuck
in my teeth.

I hope it doesn't either.

Next time, I'm gonna add
a nice little floss picker.

And there we have it.

This is exciting.
Thank you very much.

You're very welcome.

I think the heirloom
tomatoes actually

made it a little soggy.

I wish the scallop
was a little more seared.

Yeah, I think, honestly,
if the pan was ripping hot,

and then you stick it in.

- Any seeds in my teeth?
- Let me see.

No, you're clean.

narrator:
Rotating into round three.

So right now I'm gonna add
your whiskey to your scallops.

narrator:
Hannah's ready to flambé.

Fantastic.

If I can get this, dude.

It's OK.

You know, my lighter
was giving me issues

and being sassy with me, but,
you know, I made light of it.

I'm tipping that pan.

I'm grabbing that flame
from the burner itself.

That way I get that wow factor.

Yeah, we have
a little smoked trout roe.

- Great.
- I love a good burst

of smoky, salty flavor.

I mean, that's how I think.
- Yeah.

I like the colors.
They're really good.

Thank you.

So right now, I'm just
searing your potato fondants.

Is this your first time
cooking tableside?

I've never done it before.

You know, I've seen it.

I've seen every season
of "Hell's Kitchen."

It was actually one of
my inspirations of wanting

to get into cooking.

These are all executive chefs,
and I'm still a tad bit

nervous on,

honestly,
just how to conduct myself

in front of said people.

So I just talk.

I started when I was 13
in a small little

mom and pop restaurant.

My daughter absolutely
adores Spanish food.

I have a 12-year-old daughter.

I just don't know the ratio
of talking to cooking

that should be going on.

Whether it's fusion, whether
it's classical techniques.

Am I supposed to be
talking the entire time?

And you'll all be getting
a whole lobster tail.

It makes for
a really nice eat.

90 seconds, Egypt.
Got to go.

Change gear.
- Maybe I'm talking too much?

- Thank you, Chef.
- Enjoy, enjoy.

- Fantastic.
- I hope you enjoy.

Thank you, Whit.

45 seconds to go.

Maybe I should
not be so conversational.

30 seconds. Got to go, man.

Got to go.
Otherwise, they can't eat it.

Let's go.
No points if they can't eat.

Yes, Chef.

narrator:
The Foxwoods restaurant chefs

and their teams are being
served their third dish

in Chef Ramsay's
tableside challenge.

My daughter absolutely
adores Spanish food.

I have a 12-year-old daughter.

30 seconds.
Got to go, man.

Got to go.
Otherwise, they can't eat it.

Let's go.
No points if they can't eat.

Yes, Chef.

narrator: But Egypt's
constant chatter

has put him in jeopardy
of not delivering

his tableside lobster dish.
- Ten seconds.

Very last minute
for the freshest of food.

Three, two, one.

And serve.

Pardon my reach.

Well done.

I think the potatoes
cooked a little bit under.

A little bit under done.

I don't get the miso
as much as--

- Caramel.
- Yeah.

Amazing.

It's very, very delicious.

narrator:
With three rounds complete,

Kyle...
- Hello.

How are you?
- Good, how are you?

narrator: Whit...

Fried green tomatoes going.

narrator: Hannah...
- Hi.

narrator: And Egypt...

- Chef, how are you?
- I'm alive and well.

How are you doing tonight?

narrator:
Each have one table left

to make a winning impression.

Tomato season is
right around the corner,

so I want to use
fresh ingredients.

And who doesn't love
fried green tomatoes?

Yeah.

What would you do if you came
on board as a team member?

I think it's really important
to get acclimated to the flow

of what's already there.

You know, you have to learn
those things before

you can start making changes.
- Great answer.

The biggest thing
about this tableside

is it's kind of like
a mini job interview.

So aside from making
a beautiful dish,

I'm also trying to market
myself just a little bit.

You do menus, food costing.

Menu, food costing,
schedules,

planning, and everything,
you know.

Got to get it out
of its bath.

- Those look beautiful.
- Wow, those are nice.

I think my personality
and my presentation paid off.

Are you ready to run
one of his restaurants?

- Oh, hell yeah.
- Yeah?

Hell yeah.

I'd be shocked if
I didn't win this challenge,

because I'm a bad bitch,
and bad bitches

don't come in last place.

Enjoy, guys.
- Thank you, Chef.

Have a great day.

My lobster tail's
cooked perfectly.

Yeah, mine is.

The flavor is really good.

I like the succotash.

This one has
nice, bold flavors.

Compared to some of the
other ones, the flavor on this

definitely pops
a little bit more.

Yeah.

It's definitely important
for me to come out

on top today.

I really hope that
I was able to make

a good impression
on these people

that, you know, I could be
working with in the future.

Overall,
they did a really good job.

I agree.

In first place, the winner,

with an overwhelming

75% of first place votes.

Congratulations goes to...

Kyle.

- Thank you.
- Wow.

Thank you.

Whoo!

I am so happy right now.

This just goes to show
that I'm in the right place

and what I'm doing
is what I love.

You do get a big reward.

I've arranged for you
to spend an amazing day

on the water at
the Mystic Seaport Museum

on a historic, beautiful yacht.

- Ooh.
- Wow.

That sounds amazing, Chef.

What is a captain
without a first mate?

Who are you taking?

Is it gonna be Egypt,
is it gonna be Whit,

or is it gonna be Hannah?

Chef, I think I'm going to
have to pay back

the person who took me
on their reward yesterday.

I'm gonna pick Whit, Chef.
- Wow.

She took me shopping.

There is a ton of work
to do today

to put this dining room back
to the amazing

"Hell's Kitchen" setup.

Marino has been begging me
for some help.

Yes.

So, Hannah and Egypt,
you'll be prepping

all the dining room,
hand polishing

all the glasses
and every piece of cutlery,

and then folding
each and every napkin

ahead of tonight's service.

Chefs, head back to the dorms.
And well done.

Thank you, guys.

Thank you.

Trying to fit
my big ass fingers

in this little tiny glass
is impossible.

Marino 101
on polishing glassware,

ripping hot water,
billowing steam,

buffering of any water marks

inside the glass,
outside of the glass,

stem of the glass,
for the base of the glass.

This stack of glasses
is gonna take forever.

I hope Kyle falls
off a boat.

Welcome aboard.

I'm Chris. I'm the captain.
- Hello.

We're gonna go on
a beautiful cruise

on the Mystic River.
- Hell yeah.

- Let's go.
- Thank you.

Ooh, it's so beautiful.

I'd much rather be doing this

than be standing
in the kitchen.

I know. Polishing glasses.

- Uh-uh, no, ma'am.
- This is the life.

The life of winners, baby.

I'm happy to get some fresh air
and have some laughs with Kyle

and eat some food and get
my head where it needs to be.

- Cheers.
- Cheers to the final two.

To you going home.

To me going home?
I don't think so.

This is exactly
what I need before

a very important
dinner service.

This beautiful, relaxing sail
down the Mystic River.

I feel like a winner.

You wish you could
drive a boat, huh?

Captain, my captain.

Oh, wow.

I've never seen a drawbridge
before in real life.

- No?
- No.

Give the queen wave.

I gotta hold you.

I have always wanted
to have my "Titanic" moment

on the front of a boat.

Don't let go.

I'll never let go.

Ah.

Ooh.

Best day ever.

narrator: With dinner service
just an hour away,

Whit and Kyle are back
from the reward

and the final four chefs

are preparing for
the most important

dinner service
of their careers.

You need help with anything?

No, I think I'm looking good.

Uh, right.

Let's go.

Get on your stations. Set up.
- Yes, Chef.

We're opening up in just
under four minutes, yes?

- Heard, Chef.
- Yes, Chef.

Let's go.
Kyle, with me.

Two seconds, please.
- Yes, Chef.

Am I in trouble?

Where'd he go?

I don't know.
Chef Ramsay pulled him.

Your Wellington
isn't cooked well!

Is that Kyle yelling?

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

wake up!

What the [bleep] is going on
in pantry right now?

I have never heard anything
like that before in my life.

Is he OK?

Cook your Wellington!

narrator: It's only minutes
before dinner service...

- Kyle?
- Yes, Chef?

With me.
Two seconds, please.

Yes, Chef.

narrator: And Chef Ramsay
has called Kyle to the pantry.

Am I in trouble?

Uh, no, I want to chat.

Why do you think
you're in trouble?

I don't know.

I've never been
in here with you.

All right, big night.

Because tonight
each of you will get

a turn of running the kitchen.

- Heard.
- Yes.

You need to use
your voice tonight.

- Yes, Chef.
- OK, you need to be assertive.

You need to be passionate.

When you're standing at
the front of that hot plate,

they need to hear you.
- Yes, Chef.

I want you to tell me off.

Tell you off?

Heard.

Uh, it's not gonna be
the nicest thing.

step
in front of my nose

and touch my nose
and scream at me

and tell me to [bleep] wake up.

wake up!

Your Wellington
isn't cooked well!

Louder.

.
Cook your Wellington!

Wake up or get out!

Good.
How are you feeling?

- Great, Chef.
- You ready?

- Powerful.
- Let's go.

- Yes, Chef.
- Good luck, young man.

- Thank you, Chef.
- Good luck. Own it.

I wish he did that
every night,

because I don't think
I would have ever done poorly

in this competition.

That was the best pep talk
I've ever received.

I never thought I would
do that in my life.

You're standing there
and nothing is coming out.

Give it to me.

In my face.

Do I call you "Chef"?

Call me whatever you want.

- OK.
- This is your moment.

- How long on my Wellington?
- That was a two.

I already sold everything.
Send it back.

Get your [bleep] together.
- Good.

- Yeah?
- That was about a five.

Come up and check
this Wellington.

Get it back in.
Give me a new one.

Yeah, that wouldn't even
scare my [bleep] cat.

A 200 pound
muscle man like you,

and you're telling me that.

I'm trying to envision
myself being Chef Ramsay.

I am Chef Ramsay.

We are Chef Ramsay.

Take this [bleep] back.
Don't [bleep] up again.

If you [bleep] up
one more time,

you're out of this
kitchen.

Wake up or get out.

That's it.

What's wrong?

- Nothing. It felt good.
- It felt good?

I'm glad it was good for you.

Let's go.
- Let's go.

That was the highlight
of my life.

I could run through a wall
two times over.

Concrete, plaster,
stainless steel,

titanium, uranium.

Marino,
please open Hell's Kitchen.

- Subito.
- Let's go.

Cheers.

Can I have a Captain Morgan
and Coke, please?

narrator: Tonight,
the dining room is jam packed.

- This looks really good.
- This is great.

narrator: With diners eager
to experience

one of Chef Ramsay's
classic dishes...

The beef Wellington.

- The crispy skin salmon.
- Salmon.

narrator: Prepared for them
by the final four chefs.

I literally feel like I could
run a marathon right now, Chef.

And I don't run.

narrator: The four
black jacket chefs

will also face their
most critical test yet.

Let's [bleep] go.

narrator: They will each take
a turn running the pass.

Fab four, let's go.

Yes, Chef.

Whoever owns the ticket,
own it, yes?

Yes, Chef.

The very best of luck
to all of you.

narrator: During their turn,
Chef Ramsay

will test their attention to
detail with various sabotages.

- We good?
- Yeah, yeah.

Let's go.

Cheers
to Gordon Ramsay's hair.

Boom.
I can cheers to that.

narrator: And the first chef
to run the pass

this evening is...
- Egypt.

Up to the window, young man.
Let's go.

We're finally
getting a chance

to run the pass
with Chef Ramsay.

Talk about nerve-racking.

- Welcome to the hot plate.
- Heard, Chef.

Run the kitchen
or it runs you.

Yes, Chef.

Back in my home kitchen,
I run my pass all the time.

New ticket in table 22.

One risotto, two carbonara.

One lobster tail
to the pass, please.

Heard that.
One lobster.

Tonight, I'm aiming to prove
that I am a head chef

and I can command
the kitchen and execute

a successful dinner service.

Let me get risotto.

I need it to the pass
like yesterday.

You'll take it
when it's ready.

I need to make sure it's right.

narrator: For Egypt's first
attention to detail test,

Chef Ramsay
is switching the peas

in the Carbonara for soybeans.

So finished carbonara.

- Finished carbonara, Chef.
- Yep. Good?

Uh, no, Chef.

These are soy beans
in the carbonara, Chef.

There's what?

Soy beans or fava beans
in the carbonara, Chef.

Well spotted.

Finished risotto.
- Yes, Chef.

Well done.

Yo, this is
the sabotage service.

Attention to detail
is absolutely key.

- Really well done.
- Thank you, Chef.

narrator:
With his first sabotage

swiftly caught, Egypt is
now sending out appetizers

to some very satisfied guests.

Oh, my God.

I don't know if I'm gonna
share it with you.

So good.

Egypt, ticket for you.

Thank you.
Five top. Table 70.

One halibut, one Wellington,
one New York, one lamb.

Marino.
- Si?

I only have
four entrées here.

I need a fifth one.

Give me the correct ticket, please.

Yep.

Marino, you're not
sneaking one past me.

Let's keep going.

Two for two.
- Well spotted.

- Thank you, Chef.
- Let's go.

Two Wellingtons.
How long?

- Two welly right now.
- And two lamb?

- Two lamb right now.
- Heard. I need it in the pass.

I can't sell a ticket
without all my protein.

Pick it up, Kyle.
- Yep.

narrator:
For Egypt's final test,

Chef Ramsay is switching
the filet in the Wellingtons

for venison.

That's good.
I'll put the veg on.

You put the welly on.

- Heard, Chef.
- Let's go.

Look at the Wellington again.
Look at it.

No, that's not a fillet at all.
- That is venison, young man.

- Heard, Chef.
- Let's go.

Lift them off.

He got one past me.

Damn you, venison.
- Well done.

Back on the station, please.
Let's go.

- Yes, Chef.
- Hannah, let's go.

Kyle, onto the fish, please.

Yes, Chef.

Every night in Hell's Kitchen
is always super important,

but tonight is exceptionally.

There, two twos
and a four top.

There we go.
Bang, bang.

And then I'm sure there'll be
more tickets coming in, yes?

Yes, Chef.

I want to prove that
even though I am little,

I have a loud voice
and I am a leader.

I got two two tops.

Two riso, one carbonara,
one scallop.

- Yes, Chef.
- Heard.

narrator: For Hannah's first
attention to detail test...

- How long scallop riso?
- Four and a half.

Four and a half.

narrator: Chef Ramsay
is replacing the corn puree

in the scallop dish.

I can put--hey,
let me have it at three.

I want to make sure
it's cooked.

- Heard that.
- Five scallops.

- Heard that.
- Five nice dots. Let's go.

Yes, Chef.

Beautifully done.
Let's go, quick.

Let's go.
Come on, guys.

You got to pick up now.
Let's go.

Wait,
where's your corn puree?

Corn puree.
Corn puree.

Here you go.
Look at me.

Well spotted.

I am tasting everything.

I am checking everything.

You can't fool me.
I am on point.

All right, Whit,
give me that riso.

How long?

Risotto 30 seconds,
30 seconds.

Damn it, man.

Killing me today.
- All right.

All right, I need that.
I need that.

I need that.
- It's not--it's loose.

I can't sell it loose.

I'm not gonna sell it loose.

I'm not about to rush
something just 'cause

you say you want it right now.

If it's not right,
you're not getting it.

- Risotto, please.
- Whit.

- Whit, come on.
- Oh, my God.

Ooh.

narrator:
It's 45 minutes into

dinner service,
and it's Hannah's turn

running the pass.

All right, Whit,
give me that riso.

How long?
- Risotto 30 seconds.

30 seconds.

- Risotto, please.
- Whit.

Whit, come on.

Oh, my God.

Ooh.

I need to refire
that risotto.

I put peas in it.

Whit, are you here?
Are you present?

Get it together, bitch.

This is not a game.

You are fighting for your life
on this [bleep] station

and you are doing nothing
but drowning.

Come on, Hannah.

You're running
this thing now, yes?

- Yes, Chef.
- We got to go. Come on.

Yes, Chef.
Riso, let's go.

- Walking risotto.
- Bring it to my right.

Bring it here, yeah?
Thank you.

narrator: With Whit's risotto
finally leaving the kitchen...

Service, please.

narrator: Hannah is moving on
to her last ticket.

One salmon, one chicken,
two New York.

How long?
- Heard.

That's gonna be four and a
half minutes out the window.

Four and a half
minutes out, Chef.

- Yeah?
- Yes, Chef.

That's the one right now
we're plating, yes?

- Yes, Chef.
- Yes.

Hannah is doing a solid job
running the pass.

Composure,
communication, rhythm.

These are all very important
things in a head chef.

Walking to the pass.
One chicken.

You got salmon ready, yes?
- Yes, Chef.

Hot behind to your left.
Chicken.

Thank you.

narrator:
For Hannah's final test,

Chef Ramsay is trading
Egypt's chicken for pheasant.

Finish the chicken, please.

Yes, Chef.

Chef, it looks
a little under.

Just one quick flash.
It's under.

Yeah?
- Look at me.

- Yes, Chef?
- It's not chicken.

Look at it again.
It's pheasant.

Heard that.

Can I get a salmon
and a chicken?

Chef Ramsay, you're
a sneaky son of a bitch.

You might have got me
on the pheasant,

but I got everything else.

Well done.
Well done. Well done.

You got that?
You got that?

I pushed through.
I communicated. I was loud.

And, ultimately, I am a leader.

Whit, onto the hot plate.
Let's go.

I'm definitely
struggling with my station,

so I'm excited to run
the pass tonight.

I'm excited to show
how I can lead.

I want to prove what I've
been proving the whole season,

that I'm the best.
- Good luck, girl.

Let's go.

Chef.

One carb, one risotto,
two scallops.

- Yes, Chef.
- Heard.

Kyle, give me a time.
How long you got?

- Six and a half.
- Six and a half.

Heard. Six and a half.

narrator: For Whit's first
attention to detail test,

Chef Ramsay is
once again switching

the corn puree for beet.

I'll do the carbonara, risotto.

You do the two scallops, yes?
- That's not it.

There is not corn puree
on the pass.

There is a bottle
of beet puree.

- There's your puree, yeah.
- Yes, Chef.

Well spotted. Let's go.

When I'm in a restaurant,
I'm the only one

that runs the pass.

I will not let anybody
touch the food.

I need to make sure everything
that goes out

of my kitchen is on point.

Sell that carbonara
with tongs, please.

Yes, Chef.

narrator:
For Whit's second test,

a carbonara with pappardelle
instead of fettuccine

is around the corner.

I need a little more sear on
the scallop right here, please.

Yes, Chef.

I'm looking at the carbonara
and the noodles are wrong.

It's pappardelle
instead of fettuccine.

Chef, these are the
wrong noodles here, Chef.

Wrong noodles.
- Well spotted.

Well spotted.
There you go.

I got two in a row.
Getting in the zone.

Anywhere I work,
I make sure that everything

goes out to my standards.

And I have
very high standards.

That's my first time
trying scallops.

The texture is just perfect.

Wow.
That was good.

Chef Whitney,
this is a three top.

OK.

All right, guys,
three top walking in.

Table 26.
Entrée, two salmon, one strip.

Two salmon, one strip.
Heard.

New York's in.

Give me four minutes
out on New York.

You know, Whit is confident
controlling the pass.

OK, I see your little head chef
shining up there, Whit.

Behind.
Walking salmon.

Hot behind you.

Walking New York.

- Egypt.
- Coming now.

The strip is rare.
Get it back in the pan.

Baste it up, please.
- 30 seconds to the pass.

Well spotted.

I don't care
who [bleep] up tonight.

If it's [bleep] up,
I'ma send it back.

I'm not about to be up here and
hold hands and pull punches.

Like, fix it.
Let's go, Egypt.

Right now.

Walking hot.

Refired New York.

Well done.

Jump back on the garnish.
Good job.

Off you go.
- Yes, Chef.

Go, go, go, go.

I am proud of myself.

I was on point
on the pass tonight.

- Kyle, are you on the pass?
- Yes, Chef.

Let's go.

It is very important
that I do well tonight.

I won
this morning's challenge.

I'm coming off of a high.

I need to keep it up.

Up to the window, young man.
Let's go.

I need to make it hard
for them to beat me.

Chef.
Four.

narrator: Kyle's first test
is already in his hand.

Order in.
two riso, two tartare.

Chef, we don't have tartare.

Marino.
- Yes?

Sorry, Chef.

No mistakes.

I kind of feel like
Chef Ramsay,

but I also feel like fabulous,
sassy, bitchy ass Kyle.

Table 11, two carb, two riso.
How long apps?

Two minutes, Chef.
Two carb, two risotto.

Two minutes.

Make sure
you serve it with tongs.

I am very much in my element.

I love being in charge and

I love telling people
what to do.

Carbonara.

Whit, more salt, and
I need it served with tongs.

Nothing is going to
get past me tonight.

I am willing to yell
at anyone

that makes mistakes
at this level.

Scrambled, Chef?
- It's broken.

- It's broken.
- hell.

Whit, I need you to refire
this carbonara, Whit.

It's broken.

Take your time.

Whit, baby, get it together.

Do we have more pancetta
over here?

Is there more pancetta, Kyle?

Whit, I need two carbonara.
How long?

So no, no pancetta
on the [bleep] station.

Heard.

So we didn't [bleep] back up
like we were supposed to.

Heard.
- That's all the backup, Whit.

What do you need?

Guys, what happened
to stocking our stations?

No answer?

- That is everything.
- I need garlic.

I need shallot.
That's not everything.

That's in the cooler.
- Hey, control it.

Definitely not
appropriate behavior.

You know, you need to keep
your composure.

I need pancetta.

I need two carbonara please.

Now. How long?

I don't have pancetta
for any more carbonara.

Pisses me the [bleep] off.

Now we're on fire there.
Holy [bleep].

narrator: It's 90 minutes
into dinner service...

I need two carbonara, please.
Now. How long?

narrator: Kyle is the last of
the final four black jackets

to run the pass...

I don't have pancetta
for any more carbonara.

Pisses me the [bleep] off.

narrator: And Whit's
second refire on appetizers

has brought
the kitchen to a halt.

Hannah, can you go grab
Whit pancetta, please?

- Yes, Chef.
- Let's get it together.

I don't take pride
in losing my cool,

but I have high expectations.
I have high standards.

I'm very passionate about it.

Minute and a half carbonara.

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

It's frustrating,
but I'm not giving up.

Carbonara walking.
- I'll do that.

Tongs in, please.
Thank you.

I've gotten down,
but I've never given up.

Marino.
Beautifully cooked.

narrator:
With the carbonara finally

meeting Kyle's approval,

it makes its way out
to hungry diners.

Good.

Fire.

One hali,
one chicken, two New York.

How long you need?

I need three minutes
to the pass.

- Heard, three.
- Three minutes.

Kyle on the pass.

He's got the voice.
He seems strong.

How long?
I need those now.

He's bossing us around
a little bit.

Watch your egg.
You're gonna scramble.

And I think he's been waiting

this entire competition
to do so.

Walking two New Yorks.

One chicken to the pass.
- Heard that.

Walking right down the line.
Hot.

Watch your back.

narrator:
For Kyle's final test,

Chef Ramsay is switching the
New York strip for ribeye.

Good, right, finish
the New York strip now, please.

- Yes, Chef.
- Yes.

Remember, three slices.
- Yes, Chef. Three slices.

Chef, these are ribeyes, Chef.

I'm a fat kid,
and I love ribeye.

The more fat,
the better the taste.

So I know what
a ribeye looks like.

- Well spotted.
- Yes, Chef.

Pass the garnish
on there, please.

Yes, Chef.

I am on a roll,
just like I like eating rolls.

Well done.

Check in with Egypt,
what he's got going on, please.

- Yes, Chef.
- Yes, let's go.

I had so much fun doing
the sabotage challenge.

I caught every sabotage
that Chef Ramsay threw at me.

I really do thrive
under pressure,

and pressure makes diamonds,
and look at me.

Service, please.

- Please enjoy.
- Oh, wow.

This looks amazing.
- I'm so excited.

Wow.

That's fantastic.

What a night.

As this is the
Head Chef Only season,

I was more than ever
looking forward

to seeing how each of you
would do running this place.

And I got to tell you,
it's extremely close

between all four of you.

I got a lot of thinking to do.

Get your heads up.
Really solid performance.

Now get out of here.
- Heard, Chef.

I lost my cool.
I admit that.

I own that.

But I still deserve
to be here.

I've been the most consistent
out of every person

in this top four, and I feel
like I did a good job

on the pass tonight.

I'm so angry right now.

I'm so angry.

And, yes, I lost my cool,

but I deserve to be here

because of the way I cook

and my point of view.
- Mm.

I'm not hating
on nobody here.

No.

But y'all don't have
a point of view

when y'all cook.
You know what I'm saying?

Y'all can just be
three great chefs,

but y'all not gonna stand out.

Y'all all cook great,
but, like,

there is no one
that cooks like me.

Y'all aren't telling
a story with your food.

Challenge accepted.

I'ma start cooking like you.

You ain't cook like me.
Cook who you are.

Mm-hmm, I'ma cook soul food.

I'm just saying,
I deserve to be here

'cause I fought to be here.

Whit comes off as arrogant.

But if you think
about everything

that Whit has done,
this entire competition,

yes, I think
she deserves to stay.

You never know.
Plot twist.

He could send my ass home.

You have no idea.
It's "Hell's Kitchen."

It's in God's hands now,
and God is Chef Ramsay.

So anything is possible.

Anything can happen.

Obviously tonight, you know,
none of us were perfect.

Whit, you lost your composure.

You know, and it's not
the first time either

that you've lost
your composure.

And I understand
where it's coming from,

but we're all executive chefs,
and we have to keep our cool.

It's OK to be passionate
and vocal

and emotional in the kitchen.

It's absolutely fine,
because we're all chefs

and we all get that
burning sensation

in our chest, especially when
things aren't going right,

but it was just kind of like
a spiral from there.

Yeah, I admit,
I lost my cool tonight,

but I have been
the most consistent

out of all four of us
in the entire competition.

This is my first bad night
in this entire competition.

The entire competition.

It's really up
to Chef Ramsay.

I started this season
with 18 talented head chefs,

and now it's down
to the final four.

You've all shown
incredible skill

and displayed amazing growth.

However, only three of you
will be advancing.

Kyle, why do you deserve
a spot in the final three?

I am a passionate chef.

I am hard working.

I will work harder
than literally anyone

who's ever worked for you,

and I truly mean that
to my core.

This is what I do.

I am a great chef, and I think
I deserve to be here.

Hannah.

I deserve to be here because
I have been through hell

and back with my life.

With any challenge,
I come back stronger.

I push through every single
pain and never given up.

Whit.

Chef, I deserve
a spot in this final three

'cause I have been
the most consistent chef

in this entire competition.

I am dedicated.
I am a passionate chef.

I have a point of view
that needs to be heard,

and I never give up.

Egypt.

Chef, I bring drive,
passion, and dedication.

I cook from my heart
and everything

that I touch in the kitchen.

I have no roof
on how far I can go.

This is tough,

and I've made my decision.

The first chef advancing
to the final three

is...

Egypt.

Congratulations, young man.

- Thank you, Chef.
- Good job.

At the beginning
of this competition,

you had some
real shaky moments.

But once you locked in,
young man,

you have been on the rise
ever since.

Congratulations.

The next chef...

advancing to the final three
is...

Hannah.

Young lady, your consistency
across this competition

has guaranteed you a spot
in the final three.

Great things come
in small packages, right?

I believe so.

You are the absolute
confirmation of that.

I couldn't be happier for you.

Thank you, Chef.

Whit and Kyle,
only one of you

will be joining Egypt
and Hannah in the final three.

The final chef into
the final three is...

Whit and Kyle,
only one of you

will be joining Egypt
and Hannah in the final three.

The final chef
into the final three.

Congratulations goes to...

Kyle.

Thank you, Chef.

Honestly, young man,
your creativity,

your determination,
and your passion

shines through
in everything you do.

Thank you, Chef.

Whit.

First of all, understand this.

You are a powerhouse chef,

and you have a lot of talent.

But at times
in this competition,

you lost your cool.

Keep your jacket
as a symbol for everything

you've achieved
in this competition,

but it's time to say goodbye.

Thank you.

Whit,
a thank you would be nice.

Thank you, Chef.

Thank you. I'm sorry.
Thank you.

Thank you.

I'm pissed.
I'm pissed.

I've been the most consistent
out of those top three.

It's [bleep].
Complete [bleep].

I'm not gonna make apologies
for who I am.

I'm not gonna make apologies
for calling people out

on their [bleep],
but I'm in the bottom.

I'm eliminated.

It's [bleep].

I don't have
anything else to say.

Oh, congrats, guys.

Now, as you all know,
you're gonna be competing

head-to-head
in one final challenge.

That challenge will determine
which two advances

to the final dinner service.

You are this close.

All three of you, congratulations.

You so deserve it.

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

- Thank you, Chef.
- Off you go.

- Yeah!
- Yeah!

Whoo!

- Boom!
- Final three!

Yeah!

Out of 18 head chefs, I'm one
of the final three standing.

Sorry, Hannah.
Sorry, Kyle.

Just kind of move out
to the side

as I walk through
my door please.

I could throw up right now.

I'm going to [bleep] vomit.

It means the world
that I am here right now.

It just shows that
all of my hard work

and perseverance paid off.

I've never been
more proud of myself.

There's champagne!

Whoo!

- Put your hat on, Kyle.
- Oh, hell yeah.

We're going sailing.

I am sad to see Whit go.

Tonight was
an off night for her.

And at this point
in the competition,

if you make any mistakes,
you will be going home,

but now I only have to send
two people home.

Cheers to the big three!

Whit was as talented
as she was confident,

but when the chips were down,
she lost her cool

and lost the job.

narrator: Next time
on "Hell's Kitchen:

Head Chefs Only."

- There she is.
- Whoa.

narrator: The final three
get a morning wake up

they will never forget.

My family,
they're coming here.

narrator: But the surprises
keep coming.

Oh, my gosh.

- Your final challenge.
- Yeah!

- Who's gonna win?
- Me, Chef.

I am, Chef.

narrator: The chefs
put it all on the line.

Hot, hot, hot behind.
Hot pan.

There's one last step
to get to the final.

I need to nail this.

narrator:
For the culinary world's

most discerning palates.

It's beautifully cooked.
It's so moist.

Went a little bit dry,
in my opinion.

narrator: Find out
which head chef's journey...

It's a tough one.

narrator: Comes to an end...

This is the moment.

I'm sweaty.
I'm nervous.

I want to throw up.

narrator: On the next...

One more dish to score.

narrator: "Hell's Kitchen."
- Wow.