Original subtitles

Narrator: Previously on.

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

- Your 15 minutes tableside starts now.

Narrator: The final four head chefs

were challenged to cook and present a tableside dish...

- I'll be preparing for you a caprese.

Narrator: For Foxwood chefs and executives.

- I'm going to be making you a scallop.

Narrator: While Egypt was nervous...

- This is your first time cooking tableside?

- I've never done it before.

It's kind of like a mini job interview.

Narrator: Kyle was confident...

- Are you ready to run one of his restaurants?

- Oh, hell yeah.

Narrator: As his personality and cooking...

- Those look beautiful.

Narrator: Impressed the judges...

- Congratulations, Kyle.

Narrator: Earning him the victory...

- Whoo!

Narrator: And a reward on the Mystic River...

- Best day ever.

Narrator: With Whit as his first mate.

- Don't let go.

- I'll never let go.

[laughter]

Narrator: At dinner service...

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

Narrator: Whit struggled on appetizers...

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

- It's broken. - Damn it, man.

Narrator: And then lost her cool.

- I need pancetta.

- Whit, baby, get it together.

Narrator: Each chef had a turn running the pass...

- Run the kitchen or it runs you.

Narrator: And all four head chefs

excelled at calling out orders...

- Two riso, one carbonara, one scallop.

- Yes, Chef. - Heard.

- Narrator: Plating... - Well done. Good job.

Narrator: And even caught most of Chef Ramsay's sabotages.

- These are ribeye, Chef. - Well-spotted.

- Chef, these are the wrong noodles here, Chef.

- Well-spotted. - Four entrees here.

I need a fifth one.

Give me the correct ticket, please.

Narrator: When it was time to say goodbye

to one of the final four...

- Only three of you will be advancing.

Narrator: Chef Ramsay revealed his final three...

- Egypt.

Hannah.

Kyle.

- Thank you, Chef.

Narrator: Leaving Whit disappointed...

- You lost your cool.

Narrator: Ending her chance of becoming

head chef at Hell's Kitchen Foxwoods Resort Casino.

♪ ♪

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

[all cheering]

- Can you guys believe this right now?

- We have persevered.

We've gone through everything.

Through everything and everyone.

Making it to the final three means the world to me.

It means that I've been seen.

It means that I've been heard,

that everything in my life

has led up to this point and it was not for no reason.

- I mean, I've been through so much [bleep] in my life, man,

that this means everything.

- Ditto. Ditto so hard.

- The fact that I am here just shows

the fight that I have inside of me,

the fire that is still there paid off.

It's not for nothing.

That's the thing.

- What is our next challenge going to be?

- Beating yo ass.

- Egypt's like, I'm not telling anybody.

- I think it's two on one.

[laughter]

- And we jump you.

- We fight to the death.

Everything I've been through in my life

has prepared me for this moment.

Ultimately, I am the one to beat.

I need to be the best.

- Yo, we're the new big three.

That's [bleep] wild.

- We're three.

- We're the big 2 1/2.

- 2 1/2.

- We're the big 2 1/2.

I'm so happy.

- Wow. - God.

[dramatic music]

♪ ♪

- What are you making for a snack?

- I'm not making [bleep] - for either of you bitches.

You can both choke to death.

[phone rings] Oh, [bleep].

- This is the dorms. - This is Egypt.

- My final three, please make your way back

into the dining room

and bring your folders with you as well, please.

- Let's go. - Yes, Chef.

That was Chef Ramsay.

Back to the dining room, like right now.

- OK.

- Like now, now, now, now, now.

- [bleep] what now?

- Let's go.

- [laughs] - [exhales]

- Right.

As I told you, there is one more

challenge you need to face before your final

dinner service.

All three of you will need to design an amazing menu.

And each of you will be assigned a sous chef

for your final challenge.

Now, there are three of you.

So we need three incredible sous chefs.

I've called in a very special favor

to one of my dear friends, Chef Kesha Tatro.

She works for me, and her experience is legendary.

Now, Chef Michelle, Chef James, and Chef Kesha

are all waiting for the three of you

in three different locations.

Here's how you're going to find out who you're working with.

- Kyle. - Yes, Chef.

- You're going to pick first.

A, B, or C.

- C, Chef.

- C. Your sous chef is...

- Congratulations.

Why don't you come on up and meet me

in Chef Ramsay's office?

- Good location. - Happy?

- Excited to step foot in your office,

and Chef James is amazing.

- Love that. Egypt.

- B, Chef.

- Your sous chef is...

- Hey, Chef.

Meet me at the patio, and let's start menu planning.

- Perfect.

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

so I know Chef Kesha, and she is absolutely just astonishing.

- Now, Hannah. - Yes.

- Hi there. - Meet me in the dorms.

I'm excited to go over your menu together.

- Yay.

- Love that.

Obviously, Chef Michelle. Yes?

- Yes.

- There you go.

Head to where your sous chefs are.

The very best of luck to you all.

Let's go. [together] Thank you, Chef.

- Let's go.

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

- ♪ This getting real ♪

- Hello.

- Final three.

- Oh, my God.

- What's up?

- Hello. - Give me a hug.

- How are you? - You all right?

- Wow. This is it. - This is it.

- Hi.

- Hello, hello, Chef. - Hi.

Nice to meet you. Egypt, right?

- Yes, ma'am. - Kesha.

Nice to meet you.

Oh, do you have recipes here for me?

- I do.

- OK, tell me all about your menu.

- So I really love cooking Spanish food, soul food.

I love marrying the two together.

My menu is just a journey of me and a journey of my life.

More Southern-style.

Jalapeño cornbread baked drumettes

with a drop of the mild sauce.

- That's nice. - It speaks me.

- So your zucchini squash salad

seems pretty straightforward, right?

- Super easy.

It's ricotta, spoon in a circle.

I'm going to stay true to myself

and do big, bold, sexy flavors.

- I think that dish is a home run.

- Heard. - I can see Kyle on that plate.

- One of my appetizers that I'm thinking about

is the dish that made me who I am.

I have a carrot tattoo on me because...

- That's cute. - Yeah.

This restaurant I worked at, every single component

was a different component of carrots.

That is kind of where I found who I am as a chef.

So I'd love to pay tribute to that.

- My goal now is to make sure that you're

the last picture on that wall.

- My goal too. - OK.

- Now that you have graced my menu,

I am feeling 150% confident.

- OK. Well, I'm really excited about this too.

- How do you feel?

- I'm excited.

- I'm so glad you stayed and didn't leave.

- Me too. - Because, look,

- now you're in the finale. - I know.

My past, it's very traumatic on me.

You know, my husband took his life three years ago.

- My life changed in an instant. - Hannah.

- And it's healthiest for me

if I remove myself from the conversation.

- Oh, Hannah.

I believe in you, Hannah.

I need you to believe in yourself.

I'll be here in a heartbeat. OK?

- I appreciate that. - Come here.

- Really.

- I told you.

- Chef Michelle helped me realize my worth

when I doubted myself.

Like, that's girl power.

- Celebrate. - Thank you.

- But also get some sleep, too.

- Oh, no, for sure.

- I am 1,000% glad that I stayed.

But I am ready to knock those two off and win this thing.

- All right. - Bye, Hannah.

- Thank you.

[birds chirping]

[light music]

- Hannah.

- Are you excited?

- She's like, no, bitch.

I'm tired.

- Waking up part of the final three, the big three,

is insane.

I don't know what to expect today.

I'm still kind of processing everything.

♪ ♪

- Uh-oh. - No.

- There she is. Uh-oh.

- Somebody ordered donuts?

- We got some coffee for you. - Hey.

- I don't know where we're putting this.

- Holy [bleep].

Is this a dream? Like, are you real?

- Oh, my gosh. - Oh, my God.

- Not only is Todd here, but my mom is here, too.

This feeling is the best feeling

in the entire world right now.

- Oh.

- Oh, my God. - Brush my teeth.

- How are you doing?

- Kyle, come meet my boyfriend and my mom.

- Oh, my God.

Hello. I'm Kyle.

- Hi, Kyle.

- You're so cute. - Congratulations.

- Nice to meet you, man. - Nice to meet you.

- Thank you. - So nice to meet you.

- I'm so sorry I'm going to have to send her home,

- but you know. - [laughs]

- The shoes. Oh, my God.

- Good timing. - Hello.

- Hi. - Good morning.

- Good morning.

- Oh, my God. - Thank you doing this.

- How are you?

- It's been a little while since I've

seen my mom and my aunt.

I work 24/7, so I don't get home as much as I'd like to.

And my mom and my aunt being here is very important to me.

Egypt.

- What's up?

- I believe your family is about to bombard the door.

- No [bleep] way. - Yeah.

- This is Egypt. - No way.

- This is my aunt and my mom. - Nice to meet you.

- Nice to meet you. - No [bleep] way.

There's no freaking way.

My family is, like, they're coming here.

- Oh. - Yo.

[gentle music]

Yeah, buddy.

So proud of you, bud.

- It feels like a lifetime has passed

since I've seen my mom and my brother.

Oh, my God. I've missed you guys so much.

- Missed you, brother.

- [sobbing]

- So proud of you.

I'm so proud of you.

- It's a little piece of heaven in "Hell's Kitchen."

- Calm it down. Calm down.

- Sorry.

- This is cute, Kyle.

- I want that picture.

- We went go-kart racing,

and Chef Ramsay almost killed us all.

- You guys ready?

Let's go!

- Ahh!

Ahh!

I am gay. This is not fair.

No, no, not again.

Ah!

He said his car was very souped-up.

- He has a special car.

- How's the competition been?

- I've been a mix of a whole bunch of Mexican food,

paying homage to our Spanish side, whole bunch of soul food,

paying homage to our Black side.

- Let's go. - Nice.

- But a week in, my team was [bleep] gunning for me.

I was like, I think I'm actually going to bow out,

because I just missed my kids.

And I was missing you guys a lot, like...

- Right. - Yo, it was so [bleep] hard.

And Chef Ramsay takes me into the pantry in the back,

and I just lost it.

[sobbing]

- I don't know why the Blue Team are picking on you.

I have no idea why they want you out.

Can you bounce back?

- Absolutely, Chef.

- I still believe in you.

So believe in yourself.

- OK? - Yes, Chef.

- Come on.

- Thank you, Chef. - Come on.

- Sorry.

And I walked right back into the kitchen...

- Exactly. - And I was like,

let's [bleep] go.

- Day one, I got a five.

- Did you do your duck? - Duck peach?

- Yeah. Yeah.

- You're rocking it.

- Seeing my family makes me want to just

win this thing that much more.

My support system's here.

I have everything I need right now to win.

- Good morning.

- Good morning. - Good morning.

- [bleep]. - Good morning.

- We wanted to come meet the final three's family.

- Yes.

- Oh, [bleep].

Are they about to tell us that we have to do a competition

and a challenge right now?

- My family just got here. - Give me a minute.

- Feel like you guys are about to throw

a wrench at us right now.

- Well, um...

[dramatic music]

- I feel like you guys are about to throw

a wrench at us right now.

- Well, um,

Chef has a really nice morning planned for you guys.

- So get ready to go have a wonderful brunch

with your families.

- All right, guys, enjoy your day.

- That's it. - [laughs]

- Thank you.

[bright music]

♪ ♪

- Holy crap.

- Smells like bacon.

- Oh, man.

Mom, come on.

A list of things I never thought

I'd get to do in my life, have my mom and my older brother

next to me while I'm sharing a brunch by Chef Ramsay.

Enjoy this. Take this in, Mom.

It feels like we're royalty.

This is what a reward feels like.

And I'm so happy you're here to experience it, Mom.

- Well, good morning, everybody.

- Morning, Chef.

- Oh, my goodness me.

Good morning and welcome.

I thought I'd join you for a little breakfast.

- Yes.

- Oh, boy.

So how was that for an early morning wake up?

- Not expecting that.

- Oh, my goodness me.

- Yeah.

- And here we are now.

Look how far you guys have come.

Come on.

How determined are you now, Egypt,

in comparison to where you were weeks ago when you first

walked into this competition?

- My engine is revved at 1,000%

and I feel like I can harness the power of the sun

to keep going and blaze through.

- Love that.

- How's your competitive spirit? - Good.

I mean, I feel like since day one, I've been in fifth gear

the entire time.

I've never let my guard down.

- Yes.

- I'm not letting Kyle get to me.

[laughter]

- I see I'm influencing your clothing choices.

- Listen, I wore this...

I wore this to dinner first night.

- Yes. - [laughs]

- Kyle?

- I mean, it's top three, so it's like...

it was always serious, but now it's more serious,

because they're both great, but they're both going home.

- I love the confidence. - Right? You need it.

You need some too.

[laughter]

- He is just mean.

Can we get rid of him already?

- Mama, where does he get this from?

- Thank you for putting up with him.

- There you go. - I love it.

- Right.

I've arranged something really exciting for all three of you.

After brunch, you guys are going to get glammed up.

- Ooh.

- Because after that, you're actually going to go visit

the team at Hell's Kitchen.

One of you, it's going to be your home.

Feeling proud?

- Absolutely.

- And so you should be.

Final three. Top three.

- Well done, guys. - Thank you.

♪ ♪

- What?

- Ooh la-la.

We're shopping today.

- Move.

- Move. - [laughs]

- One of my favorite things to do is go shopping.

So this is right up my alley.

- Egypt, show us your look. - Stop hiding.

[upbeat music]

- How are you feeling? - I like it.

- See? - It feels nice.

It feels expensive.

It's especially different for me.

Is this what celebrities feel like?

- Hey. - Hey, looking fresh.

- How's it going?

- All right.

Oh, snap, look at Miss Boss Lady over there.

You ready to fire somebody.

- I feel ready. - I feel confident.

Let's meet this Hell's Kitchen staff.

- Welcome to Hell's Kitchen.

So I'm just going to introduce you to the general manager

of Hell's Kitchen is Ben Puma.

- Egypt. - Nice to meet you.

- Is it Hannah? - Hannah.

- Kyle. - Hello.

- Pleasure to meet you. - Nice to meet you.

- Congratulations. - Hi, guys.

- Thank you. - Final three.

- Thank you. - Yes.

- Let me show you the restaurant.

- Awesome. - Absolutely.

- Ciao, guys, - Thank you.

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

- Saturday night, so we're going to be busy.

Probably looking about maybe 500, 600 covers.

- Knowing that this is just the tip of the iceberg,

it's surreal.

- It's the man of the hour.

- Enjoy, guys. - Hello.

- Nice to meet you. - Nice to meet you.

- How are you, Chef?

- Second time here in Hell's Kitchen.

This time I'm getting a little inside tour.

- And hot dip station.

There's a lot of scallop and risotto coming from here.

- My favorite.

- We do about, like, 600, 700 per week.

- Wow.

Walking through this kitchen,

it feels like I would just fit right in day one

and be able to command that kitchen.

- Right now they're plating the welly.

The Wellington we do about more than 1,000 per week.

- Wow.

- One of them's going to be my team, right?

- Yeah. - Absolutely.

- I don't know who's it going to be.

- It's going to be me, Chef. - It's going to be you?

- Hell yeah, Chef.

I always thought this opportunity was real,

but being able to see it in person,

I could be the next chef of Hell's Kitchen.

- Hello, Chef. - [laughs]

- How are you? - Hi, Chef.

- How was that? - Great.

- That was awesome. - Yeah.

Oh, my goodness me.

- It is buzzing out there. - You guys look amazing.

- We look the part. - Come on, man.

Take a seat. Come on.

You guys have adapted mental strength, right?

And that has to be at the forefront of your careers,

the strength mentally to power through.

And so here we are now having a great time.

But you deserve a great time, right?

- Yeah. - That's right.

- I would do it all over again if I have to.

- Would you? - Yes, Chef.

- Would you really? - Everything.

- It's really nice to be able to talk to Chef Ramsay,

because he is potentially my new boss.

- These weeks, just how fast they've flown,

but what you've done and you're in that bubble.

- I mean, just being here every single day,

I'm learning something new, you know, about myself

and, like, cooking in general, too.

- Sure. - So, like, thank you for that.

I have grown tremendously.

And now I feel like I have a complete grip

on my life and my career.

- So proud. - An honor, honestly.

- And it's incredible to have Chef Ramsay also see my growth.

- I know it's been a manic day,

but there is one thing I need to show you

back in Hell's Kitchen.

Are you guys ready? [together] Yes, Chef.

- Follow me. Let's go.

[regal music]

Please come in.

As we walk down this incredible hallway,

we pay a very serious tribute to our previous winners.

One of you will soon be up on the wall.

- Wow. - Wow.

- Seeing all the faces of previous winners,

I feel like my face belongs on these walls.

And I can see it there.

- There's something else I'd like to show you all,

a little trip down memory lane.

Hannah, let's start off with you.

- Oh, my gosh. - [laughter]

- A five.

[cheers and applause]

Think back to that moment of joy.

- Pure joy.

- Do you want to see another one?

- Yes, Chef. Aw, look at us.

- So happy for you. - That was exceptional.

- You were the first to receive that black jacket.

- That was a day. - A day to remember.

- 100%. - For the rest of your career.

- Yeah.

- Kyle, trip down memory lane.

You ready?

[laughter]

- Oh, my God.

- And stop.

Kyle, the problem with this dish

is that I can't give it two points.

- Hands down. Well-deserved. - Thank you, Chef.

- One point.

Young man, that was a high moment

when you made that delicious crab dish.

- Stunning. - Thank you.

- From a high moment to a low moment.

- Go back at her.

Get that sucker.

[laughs]

- Gotta bend and snap.

- [laughter] - I remember this day.

- The struggle.

- How many times did that take? - At least 30.

- Probably like 20.

- Right, Egypt, you ready?

- Chef. - Aww.

Most outstanding dish was Egypt, the rib cap.

- Hey, good job, man. - Well done.

- I love that.

- So one more for Egypt.

Better late than never, young man.

- Thank you, Chef.

- You took a big risk and it paid off.

Congratulations.

- Thank you, Chef.

- This is what it means to you.

This is your reaction on receiving your black jacket.

- Hearing my name announced,

it's like just everything in my past came smacking

into the back of me all at one time.

And it was just the tears just couldn't stop, Chef.

- Amazing.

- I'm so proud of you. - Thank you, Chef.

- And these moments are going to be memories

that you'll cherish for years.

But there's another memory...

you still need to make.

[cheers and applause]

- Oh, my God.

[dramatic music]

- These moments are going to be memories

that you'll cherish for years.

But there's another memory...

you still need to make.

- Oh, my God.

- Your final challenge starts now.

Let's go. Get in there.

[cheers and applause]

- This is [bleep] crazy.

It's so amazing to see everybody here cheering us on.

Although I did hear a lot of people yelling Hannah.

- Come on, Hannah!

- Like, knock that [bleep] off.

You know I'm the winner, baby.

- Goodness me.

Oh, my goodness me.

Ladies and gentlemen, first up, it's Hannah.

[cheers and applause]

Our next finalist, it's Kyle.

[cheers and applause]

Our third finalist, Egypt.

[cheers and applause]

Right, chefs, listen up.

In just a moment, you'll be cooking

your five-course challenge.

Now, the top two finishers tonight in this challenge

will go on to lead their kitchens

in tomorrow night's finale.

[cheers and applause]

I've got one very important last question.

- Who's going to win? - Me, Chef.

- I am, Chef.

- Love that. - [laughter]

Your 60 minutes start now.

Let's go, guys.

[cheers and applause]

- My heart is racing.

This is by far the biggest moment of my life.

Hello, hello, hello, chefs.

- Oh, you did it.

[dramatic music]

- I am your sous, so put me to work.

- Heard.

The pressure is on.

I am extremely determined to win this cook today.

Ultimately, I'm doing this for younger me.

I never thought I'd be here.

- Feeling good? - Yes, Chef.

Always, Chef. Simple.

- Proud of yourself? - I'm proud of you.

- Yes, Chef.

When I was little, I always wanted to be a chef.

I always wanted to be in charge.

And I'm living my dream.

Big, bold, and sexy, Chef.

- You got it, man.

- Coming in fire. - I smell that.

- Hell yeah. - Nice, smoky, woodsy.

- Yeah. Yes, Chef. - Can I go next to you here?

- Yes, ma'am.

Let's pull out the swordfish chop as well

and get it brushed with my al pastor.

I'm so laser-focused executing my dishes.

All the pieces are moving.

Everything is getting organized.

We got chicken wings going in the oven for the first bake.

I'm feeling good. I'm feeling confident.

- How long do they go in for?

- They're only going to go in for about 10-ish minutes,

- 10 to 12 minutes. - 10, OK.

- We're halfway through.

30 minutes remaining.

- Come on, Hannah! - Let's go!

- Hi, guys.

- Hey, Hannah!

- Right now, I'm cooking in front of a live audience

and some of my favorite loved ones.

I'm feeling great.

I'm feeling like I am on top of the world.

- You got this, girl.

- Go Hannah!

- All right, carrots are going in the oven?

- High fan, nice roast on them.

- OK. - Tender.

- 13 minutes.

- Egypt, let's go!

[together] Egypt, Egypt, Egypt, Egypt, Egypt.

- Things are tasting exactly the way they should be tasting.

And you know, it feels good.

All the dots are just lining up.

- Watch your heat.

- Heard, heat.

- I'm dropping my bass now.

- OK.

- Just over five minutes, guys, yes?

- Yes, Chef.

- Chef, can you check my chicken, please, in the oven?

- Yeah.

- I'm going to add a little bit more salt.

- All right, let's do that. - Let's get it out of the way.

- All right, gnocchi is floating,

so I'm going to take it out.

- Thank you.

- Final two minutes, guys. - Last two.

[dramatic music]

- What's the portion? - Four of these.

This means everything to me.

And there's one last step to get to the final.

I need to nail this.

- I'll make it nice, Chef. - Yes, Chef.

Thank you, Chef.

- Can you try your salsa?

More salt?

- No. - All right, perfect.

- 20 seconds to go. - Where's that zester?

- Hot, hot, hot behind, hot pan.

- Coming now.

[together] 5, 4, 3, 2...

- Chef, it's done.

- [together] One. - That's it, guys. Well done.

- All right. Let's go.

♪ ♪

Amazing.

We have five incredible judges.

Judging round number one,

she is the first Indigenous woman

to win the prestigious James Beard Award.

Please welcome Sherry Pocknett.

[cheers and applause]

- [vocalizing]

- Chef Sherry privately cooked for the Blue Team

back when we were still a unit.

It's an honor to have her here.

She fed me, and now I get to feed her.

- Thank you so much for being here,

and it's an absolute privilege.

Congratulations on everything you've done

and given us this opportunity.

- Thank you.

[cheers and applause]

- Right.

- Hannah... - Yes, Chef.

- I'm gonna start with you. - Yeah.

- Please describe your dish to Chef, please.

- Yes, so this is my carrot dish.

It's kind of a signature dish from where

I found myself as a chef on Martha's Vineyard.

So every single component is kind of carrot.

So you have a carrot gel, harissa yogurt,

carrot ash is what the carrots are rolled in.

Marcona almonds are also on top.

It's just going to give it that nutty flavor.

- Looks good. - Mmm.

We do our corn with ash. I relate.

- Perfect.

- Beautiful balance.

Beautiful texture.

- Thank you.

- Very strong start.

Next up is Kyle.

Please describe your dish to Chef.

Thank you.

- This is a beautiful bluefin tuna crudo

with an avocado mousse, which I like to call liquid guacamole.

There is a chili oil, rice pearls,

and a little blood orange fennel salad.

- Ooh.

- Wow. - [laughter]

- I absolutely love tuna.

I love it that you didn't put too much dill.

- Great start, though, right?

There's one more to taste.

Egypt, please describe your dish to Chef.

- So, Chef Sherry, nice to see you again.

So today I have for you a Mexican elote salad.

- It's gorgeous.

- It's slightly roasted baby gem with a chorizo

Caesar dressing topped with roasted corn,

roasted poblano, and a little bit of chorizo

and shaved queso fresco.

- Oh, it's light.

I thought it would be a little heavier.

Very nice.

- That was the point.

I made it airy for Chef Sherry.

- Acidity on here with a little bit of heat.

- Nice combination. - Amazing.

Chef, I'd like you to reflect

on those three dishes you've tasted.

We're going to be scoring them out of a score of 1 to 10.

We'll start with Hannah's first,

that delicious carrot salad.

- Definitely a 9. - Definitely a 9.

Wow. Wow.

[cheers and applause]

Then we move on to the crudo from Kyle.

Chef, on a 1 to 10.

♪ ♪

Where are we going?

♪ ♪

- Then we move on to the crudo from Kyle.

Chef, on a 1 to 10.

[dramatic music]

Where are we going?

A 10.

Wow.

- Thank you, Chef.

It feels amazing to start off this challenge with a solid 10.

- And then finally, Egypt's take on a modern Caesar salad.

- I'd have to go with a 9 for that one.

- A 9 as well. Unbelievable.

[applause]

Ladies and gentlemen, please give it up

for Chef Sherry Pocknett.

- Thank you. - Thank you.

- Thank you very much. - Thank you.

Right. Ready for round two?

Narrator: Next up, judging the hot appetizer course

is Michelin star executive chef David Shim.

- Hey Chef, how are you?

- David, welcome.

It is my favorite Korean steakhouse on the planet.

Let me tell you. Honestly, congratulations.

- Thank you. Thank you.

Thank you.

It's a pleasure to be here tonight.

Narrator: First to serve their hot appetizer,

Kyle hopes his pork belly and celery and parsnip puree

with golden raisin jam will impress Chef David Shim.

- Pork is cooked beautifully.

The acid and the sauce here cuts through the fat.

This is beautiful. Thank you.

- Thank you. - Love that. Strong start.

Narrator: Next up, Egypt's chicken drumettes

with a cheddar polenta, okra salad, and a barbecue sauce.

- Chicken's cooked beautifully.

And the polenta is a little bit dry, in my opinion,

but the texture of the okra definitely cuts it through.

And the sauce is beautiful.

- Well done.

Narrator: Lastly, Hannah is hoping to wow with her...

- Miso glazed octopus,

gochujang marbled potatoes in there,

chorizo aioli, and a mint chimichurri.

- Wow.

- Octopus is cooked very well.

The gochujang in the beginning, like, you kind of can't

feel it, but the heat carries towards the end,

which I think is a great complement to the dish.

It's very good. Thank you.

- Thank you. - Amazing. Amazing.

Well done.

Right, Chef, it's time to score.

Let's start off with Egypt's drumette.

- Gonna be 9.

- 9, wow.

- Congratulations. - Thank you, Chef.

- Kyle's pork belly, Chef.

- 10.

- Wow.

[applause]

- Thank you, Chef.

- And Hannah's octopus, Chef.

- I think the octopus will also be a 10.

- 10. Wow.

[applause]

Chef, it's been an absolute pleasure.

- Continued success. - Thank you so much.

- Please give it up for David Shim.

- Thank you. - Thank you. Thank you.

- Amazing. Good job.

Thank you.

Next up, judging fish,

she is an award winning James Beard incredible chef.

Her restaurant Girl And The Goat is fantastic.

- [gasps] Stephanie Izard.

- Please welcome Stephanie Izard.

[cheers and applause]

- I am so excited that Chef Stephanie

is about to judge my next course.

- You look amazing. - Welcome back.

- Thank you.

- Egypt behind me is literally fangirling.

- Let's start with Hannah, please.

Describe your dish to Chef, please.

- So I did a butter poached black bass.

It's got a coconut risotto, kaffir lime vinaigrette,

and some tequila braised red cabbage.

- You're not expecting so much flavor

when you first bite into it.

I think the sauce is nice and delicate,

and it's not stealing away from the flavor of the fish.

But I kind of want there to be something crunchy.

But the crunch from the cabbage is bringing enough of that.

- So it's great. - Thank you.

- Incredible. Wow.

[cheers and applause]

Next up, Chef, is Egypt.

- I am a huge fan of Stephanie Izard,

and she's kind of my secret celebrity chef crush.

So today I have for you a

al pastor grilled swordfish chop.

Then I have a Spanish dirty rice with sautéed Brussels

and a cilantro chimichurri.

- Visually stunning.

Even as someone that's looked at food for way too many years,

I've never had this cut.

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

It's beautiful. Really smart.

- Thank you, Chef. - Amazing. Great comments.

[applause]

Kyle.

- I have a crispy skin red snapper

sitting on top of a furikake spiced rice cake

with a coconut lemongrass broth,

a little bit of pickled pineapple,

and then a crispy shallot for a little added crunch.

- There is a lot going on on the plate.

This is going to take me a moment.

And there's different texture too.

You have the crispy on top, the crispy on the skin,

the crispy on the rice.

It does all work together and it adds a little adventure

when you're going through it, but a little bit too much

going on, I think.

- Thank you, Chef.

- Amazing.

Very hearty, right?

OK, now for the tough part, the scoring.

Hannah's dish, the poached fish.

- I think the fish needed a little more seasoning.

So I'm going to put you at an 8.

- An 8. Amazing.

Amazing.

Egypt's dish.

- Egypt, I was honestly just blown away.

We're going 10.

Wow. [Cheers and applause]

- Yo, first 10.

Looks like my favorite celebrity chef

is picking up on the vibes I'm putting out.

With my fish, of course.

- And then Kyle's with the crispy rice cake.

- Kyle, so many flavors going on.

♪ ♪

[dramatic music]

- And then Kyle's with the crispy rice cake.

- Kyle, so many flavors going on.

♪ ♪

I'm going to go... I'm going to break the tens.

- I'm going to give you a 9. - 9. That's big.

- Thank you, Chef. Thank you.

Chef Stephanie just gave me a 9 for my red snapper dish.

I can still win this.

- Thank you. - Thank you, my darling.

Good to see you.

Narrator: Next, judging the fourth round,

the chicken dish, is acclaimed Boston chef and restaurateur,

Douglass Williams.

- Thank you so much for being here.

- Pleasure. - It means so much.

Narrator: Up first is Egypt's crispy chicken thigh

with roasted potato gnocchi

and a rosemary maple gastrique.

- I think actually the gastrique

takes over just a bit.

But at the same time, still delicious.

Still sensational. Well-cooked.

- Thank you, Chef.

Narrator: Next, Hannah presents

her roasted chicken breast

with rosemary au jus and fresh English peas.

- Beautifully cooked chicken. - Thank you.

- Really juicy.

Just really, really perfect.

Narrator: And finally, Kyle's crispy chicken

with a sunchoke puree and fresh celeriac salad.

- The herbaceousness, that's what's taking me through.

When you have the richness of the sauce, gastriques,

you need that brightness to really come out.

- Delicious. - Good job, Kyle.

- Now for the most critical moment, the actual scores.

Let's start with Egypt's first, please.

- I'm going to go an 8.

- Thank you, Chef. - Nice one.

Love that.

Hannah.

- I'm going to go 9.

- 9, wow. Well done.

Hannah, amazing.

And then finally, Chef, Kyle's chicken dish.

- I'm going to go 10.

- 10.

[cheers and applause]

- It looks like Kyle is taking the lead,

so I need to really knock some socks off.

- Ladies and gentlemen, Douglass Williams.

Come on, please.

[cheers and applause]

Final round, ladies and gentlemen.

Judging the beef, he is the CEO of Foxwoods Resort Casino.

Please welcome Jason Guyot, ladies and gentlemen.

[cheers and applause]

Welcome. How are you?

- Thank you. I'm excellent. - Thank you.

- Good to see you. - No pressure. Final round.

- None.

- I just want to say thank you.

Seeing what you've done and what you've put together

- is extraordinary. - Thank you so much.

- Really well done.

- It's been an honor to have you here,

have all these chefs here, and really celebrate

what "Hell's Kitchen" is all about right here at Foxwoods.

- Lovely. Right.

Jason, I'm going to start with Kyle's dish.

Kyle, please explain your dish.

- I have a grilled ribeye with a potato puree

and a lima bean corn succotash.

And then on top is a sweet and sour bacon jam.

♪ ♪

- It's got great balance.

Well-plated.

Great sauce.

Steak's cooked perfectly.

Excellent. Well done.

- Thank you. - Good start.

- Excellent. Hold that thought.

Two more to go.

Egypt, describe your dish to Jason.

- So today I have for you a flat-iron steak

with a peppercorn au Poivre sauce,

broccolini, and a golden potato sunchoke puree.

- Great mix of broccolini and sauce.

Definitely balances out.

Steak is cooked perfectly.

- Well done. - Thank you.

- Amazing.

Amazing, amazing.

Hannah, please describe your dish.

- Hello.

So this is a coffee and ancho chili-rubbed New York strip.

It's got an apple and potato gratin and a celery leaf,

fresh green apple, and onion salad.

- Oh, my God.

- Visually, the plate looks perfect.

With the chili on the steak,

it definitely balances out with the turnips.

- Very well done. - Thank you.

- Three great steak dishes.

Now for the scores.

We're going to start with Kyle's dish.

Now, if Kyle gets an 8 or higher,

he is in the finale.

Jason, where are we going, please?

- It was a delicious dish.

I'm going to have to give it a 9.

- Wow. - Thank you, Chef.

- Amazing. Come on.

Congratulations. Seriously.

[cheers and applause]

- I am filled with joy right now.

I'm in the finale. I will see you tomorrow night.

- Amazing.

Jason, we have a tie.

Two scores remain.

One place up for grabs in the finale alongside Kyle.

Please give me your score for Egypt's steak dish, Jason.

- It was delicious.

- Is it a 10 delicious?

[tense music]

- I'm going to give it a 9.

- Wow. - [applause]

♪ ♪

One more dish to score.

It belongs to Hannah.

- I am clammy.

I'm sweaty. I'm nervous.

I want to throw up.

- She needs a 10 to advance into the finale.

Please, God, please push me through to the next round.

- Jason.

- It was plated perfectly, seasoned well, great balance.

[dramatic music]

♪ ♪

- Um...

[dramatic music]

Narrator: With the first spot in the "Hell's Kitchen" finale

already secured by Kyle...

- One more dish to score.

It belongs to Hannah.

Narrator: Hannah needs a 10 to advance

for a spot in the finale.

- It's a tough one. - I want to keep going.

I want to be final two,

and then I want to walk through that door.

- This is the moment. - I'm on the edge of my seat.

Like, please, Jason, give me a 10.

- I'm going to give it a 10.

[cheers and applause]

- Whoo! Come on, Hannah!

- This means the world to me.

I've worked so hard to get where I am.

- Congratulations. - Nice job, Egypt.

- To prove and defy all odds. - And I'm still standing.

I'm still here.

- "Hell's Kitchen" finalists Kyle and Hannah.

Come on!

[cheers and applause]

- All of you join me giving a special thanks

to our CEO of Foxwoods Resorts, please, Jason Guyot.

Thank you. Thanks a lot, man.

- Thank you so much. - Amazing.

- Thank you. Thanks.

- Thank you, Jason.

Egypt, I cannot tell you

how proud I am of you right now and what you've accomplished,

and more importantly, just the passion and the drive.

Tremendous heart. Honestly, well done.

- I made it this far, and I didn't cross the finish line.

But there's so much that I've learned.

There's so many experiences that

I wouldn't trade my time here for anything.

"Hell's Kitchen" is not over.

We still have one final dinner service.

And I aim to finish it, you know,

just as strong as any other service.

- What a night.

Ladies and gentlemen, our returning chefs

are over there to our left.

Lulu.

Brittany.

Joe.

Ann Marie.

- Amanda. - Whoo!

- Brandon.

And Whit.

And of course, Egypt, ladies and gentlemen.

Come on.

[cheers and applause]

Kyle, since you have received the highest score

in the challenge tonight,

you will have first choice of building out your team.

- Heard.

Now, I'm not going into this blind.

I asked both Egypt and Hannah

who their first picks would be in case I was in this position.

Who's your first pick?

- I know Brandon just based off of, you know,

competitions, head-to-heads.

- This chef is very talented,

and they're composed in the kitchen,

and I believe in their abilities.

- Who is it? - Brandon, Chef.

- Let's go. Wow.

- Not only is Brandon exceptional,

Brandon was also Hannah's first choice.

And also, Chef, I know

- she wanted him also. - Yeah, what the [bleep]?

[laughter]

- Because that's how bad bitches roll.

- OK, Hannah, first pick. - Yeah.

So this individual shows extreme leadership,

talent, and passion.

- Egypt. - Egypt.

- Way to go, baby.

[cheers and applause]

- Get your ass back here.

I've seen his growth from start to finish.

I know his voice. I know his talents.

So he's on my team, 100%.

- OK. Kyle.

- This chef is very passionate about cooking,

loves food, and loves meatballs.

[laughter]

Hey, yo, my name is Joey, and I like meatballs.

- Joe. - Joe.

Wow.

[applause]

- Hannah. - All right.

So this individual has the same creative flair as me.

Brittany.

- Yeah!

Yes.

I know me. I know you.

- I'm surprised that Hannah picked Brittany.

- We're back, baby.

- Brittany is a little iffy during service.

She tends to fall apart.

- OK, Kyle.

- This person has done well in every single challenge

except the one that I whupped her ass in yesterday.

- Whit. - Whit.

[applause]

- I'm happy to be on Kyle's team.

He picks on skill and Hannah picks on friendships.

- So this individual I find to be very talented, very strong.

Amanda.

[applause]

- OK, Kyle.

Two incredible chefs remain, Ann Marie and Lu.

- Who is it? - Chef, this person works

as a great teammate, and she's very talented, Chef.

My next pick is Lulu.

- Love it.

- You know, I am cooking for Kyle.

I'm going to do my best,

but I know Hannah is a hell of a chef.

- Which means Ann Marie, please come and join Hannah.

Let's go. [Applause]

- I am the last person to be chosen.

And while it doesn't feel great,

I'm going to give Hannah the best that I possibly can be,

and we're going to win.

- Everybody, what a night.

But join me in wishing these two phenomenal head chefs

the very best of luck for their final service

tomorrow night here inside Hell's Kitchen.

Give it up for Kyle and Hannah.

- [cheers and applause] - I'm going to win tomorrow.

Hell or high water, I'm going to walk through that door next.

- Tomorrow night, I am the executive chef of my team,

and I am very confident in the team that I picked.

I'm ready to go.

- Congrats. - Thank you.

- All right, great job.

Narrator: Next time on the season finale

of "Hell's Kitchen"...

- I'm just uncertain which one I'm going to have.

Narrator: Only one head chef can claim the title...

- I don't really think he needs to tell me how to make pasta.

Narrator: As trouble brews from the start...

- I know everybody's against me.

- I'm really bummed that it's not me in the final two.

Narrator: And the pressure mounts...

- Toast dropping.

- These are ice-cold. - Take them back.

- Ice-cold. Heard. Got it. - Come on. Come on.

- Don't do me like this. - Narrator: Who will rise?

- Joe, to the pass, please.

- [bleep] Joe needs to pick up his slack

and quit being a piece of [bleep].

- Get it right or [bleep] off.

Narrator: Will it be Kyle,

the executive chef from Philadelphia, Pennsylvania...

- I believe in every single one of you.

Let's do this. [together] Yes, Chef.

Narrator: Or Hannah, the country club executive chef

from Boynton Beach, Florida?

- This is it for Hannah.

Let's get her across this line strong.

Narrator: Don't miss the heart-pounding conclusion...

- The chef whose door opens will become the winner.

One, two, three.

Narrator: Of "Hell's Kitchen."