Original subtitles

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.