Original subtitles

narrator: Previously on

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

There is a beautiful black jacket

with each of your names on it.

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

I want that black jacket.

Go!

narrator: The final six chefs fought for five

coveted black jackets.

Look at those ingredients.

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

I'm nervous.

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

Absolute, utter perfection.

narrator: Were so impressive...

Congratulations.

Head to the lounge.

Whoo!

narrator: That it earned them

the first two black jackets.

Oh, my God.

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

Now. Let's go, guys.

narrator: Had only 23 minutes to come up

with something special.

Crazy.

narrator: And it was Whit's...

Seared pork loin.

It's cooked beautifully.

narrator: And Kyle's...

Crispy skin duck breast.

Really smart move with the broth.

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

leaving Amanda and Egypt...

45 minutes starts now.

narrator: To fight for the final black jacket.

I'm gonna cry.

narrator: Amanda struggled to control her emotions...

Oh, my God.

She's losing it, man.

narrator: While Egypt took a risk pairing a filet

with a tortilla ravioli.

The inspiration is coming from my chef mentor

and my mother.

narrator: Ultimately, Chef Ramsay chose...

Egypt.

You took a big risk, and it paid off.

Congratulations.

narrator: Ending Amanda's dream of becoming

head chef of Hell's Kitchen Foxwoods Resort Casino.

In the black jacket lounge...

Mind if we join the party?

narrator: A visit from Chef Ramsay

left the newly minted black jackets with something else

to celebrate.

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

Let's go. Wind them up.

narrator: And now the continuation

of "Hell's Kitchen."

I'm so proud.

Vitamix!

Oh, my God!

Yo, I've been waiting.

Let's go!

Yeah!

Finally got a Vitamix.

Oh, my gosh.

I am in love.

- The best. - Top five.

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

Five left, baby.

Five left.

The [bleep] is that?

What is it?

We're hearing shuffling.

.

We're hearing footsteps.

We're hearing a lot of stuff.

.

The dorms are haunted.

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

"Hell's Kitchen: Paranormal Activity."

Stop that [bleep] now!

Yeah.

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

Egypt?

No, you guys are trying to scare--

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

I swear to God.

No, you guys are trying to scare me.

No, Egypt, I swear to God.

- Are you serious? - Yes.

You're lying.

No, it was in your headboard.

Are you serious?

Yes, dude.

You sure it was just, like, a reflection?

If anything pops up in this room right now,

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

and I'm out.

Oh, [bleep]. [bleep].

Let's go.

Good morning.

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

Thank you, Chef.

Now that you're all part of my elite brigade

of black jacket chefs, I thought

this would be an amazing opportunity

to teach you something special.

It's a lobster ravioli.

OK, gather around, come down.

Being from the hood of Chicago,

you never imagine yourself standing feet from Chef Ramsay.

And he is giving me a cooking demo.

Ah, I could just die right now.

This is 90% lobster, 10% salmon.

Shape it really nice, like a beautiful ball.

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

and manipulate that pasta around.

It's gonna blanch for 90 seconds.

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

And then finally, the caviar beurre blanc.

And there we have the signature ravioli lobster

with a beautiful prosecco beurre blanc.

So you were all watching closely?

Yes, Chef.

Good.

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

So today, you're gonna teach somebody else

how to make my signature ravioli of lobster.

A word of warning, these students,

they're somewhat unruly, a little bit disruptive.

And I've got to be honest with you,

they're basically class clowns.

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

I mean, their attention spans are extremely short.

Because today, your students are comedians.

Mm.

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

for kids back home.

So I got this in the bag.

Are you ready to meet your students?

Yes, Chef.

He's one of the hottest comedians around.

He's hosted multiple game shows, including

"Who the [bleep] is That?"

Please welcome to the kitchen Jeff Dye.

Hello.

Good to see you and thanks for having me.

Hey, congrats on everything, my man.

Thank you.

When was the last time you were in the kitchen?

I walk by my kitchen often.

One of you is doomed.

Hopefully not.

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

Right, let's meet our next talented comedian.

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

Please welcome to the kitchen Jim Norton.

- What? - Good to see you, bud.

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

Good to see you.

Jim Norton, the person who I've watched

on my phone several times.

I can't believe it.

I can't cook.

Well, hold on--

Right, let's meet our next comedian.

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

Please welcome to the kitchen Judy Gold.

Thanks for having me.

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

You're a big foodie.

Here's the sign-off on my email.

Please.

Sent while thinking about my next meal.

Love that.

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

Me and Judy are about to be twins.

Our next comic is an internet sensation.

Please welcome to the kitchen Druski.

Good to see you, man. You look great.

I [bleep] love him.

I follow Druski on social media.

Definitely a huge fan.

I love watching his skits.

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

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

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

it's gonna be a good time.

Now, this comic is an award-winning writer.

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

Please welcome to the kitchen Yamaneika Saunders.

Welcome to HK. - How are you?

Thank you. - Very well.

- Thank you. - You look amazing.

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

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

My cats maybe think I'm a two.

None of them have any idea how to cook.

Is Chef Ramsay crazy?

I said challenging, right?

Yes, Chef. - Oh, boy.

So, Chefs, standing across from you

are the comedians you'll be teaching.

Now, each of you must help your comedian

recreate my incredible ravioli of lobster.

Comedians, you ready? - Yes, Chef.

- Yes, Chef. - Yes, Chef.

Your 45 minutes start now.

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

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

Keep going, keep going, keep going.

- I'm Hannah. - Kyle.

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

We can be funny together.

I'm following you.

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

Apron on, please.

Apron? This is it?

Do you know how to hold a knife?

Somewhat.

I could use some instruction, I guess.

Imagine handing your child a knife and going,

"Give her a rip."

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

that's how I hold a knife.

Ooh, almost got my thumb.

Just watch your fingers and make sure

you tuck your fingertips.

I'm scared of that knife.

So if you put your hand like this--

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

There you go.

You trying to take my job now?

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

There you go. And then there you go.

There you go.

Technique.

Hey, hey, hey, hey.

Crack it on the board.

Hold your hand.

Let the clear drop through your hand.

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

And then put the yellow right there.

- Separate that thing. - Yeah.

Yesterday was rocky to get this black jacket.

And then pour this in here with the salmon.

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

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

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

You also look like my friend and trainer.

I love your vibe.

We're gelling right now.

Yeah, and it's perfect because I also missed

my workout session today.

I was cooking, and I was becoming fine

all at the same time.

Does it look OK? - Yeah.

Yeah, yeah, yeah.

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

So we're getting skinnier and skinnier and skinnier.

You've got 30 minutes remaining.

30 minutes, everyone.

Heard. 30 minutes remaining.

Crack them just really carefully.

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

- Open it? - Pull it open.

Yep, exactly.

Yep.

Oh, [bleep], we broke it.

Well, that's a good start.

Were you not supposed to break that?

No, we're doing good.

Yeah, I'm not good at this.

My wife is right.

I'm useless.

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

I know, I know, I know.

Gah.

Let's see.

Do it one more time.

Stop.

Yeah, now we can take it out.

Theirs is too pasty.

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

There is a microplane.

You see that grater thing, stick thing?

Yep, grab that. Zest.

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

I have this in my kitchen.

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

you know what I mean?

Put the lemon on the top.

There you go.

We did it.

Yes, you did.

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

Microplane. She's got it now.

Yeah, I know how to microplane.

Now we're cooking.

Yes!

This is a pasta roller,

and it's gonna feed right through.

You see how it's coming out?

Oh!

Same thing.

Look at me, I'm a chef.

What you poking around for?

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

He's a sous chef.

Yeah, the sous chef's popping around

with his bald head.

He was looking at us.

They can't judge us too harsh.

I had to make it, you know?

Put that right there.

Hold it.

And now turn.

And let it grab it and pull it through.

OK.

Are you bossy in bed?

I am bossy all the time.

You guys are going down.

The gays are gonna beat you.

That's right.

Gay pride, baby.

Kyle is my gay son that I always wanted.

But instead, I had two straight sons.

- Ugh. - I know.

Shame.

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

Pinch and twist.

Just under 7 minutes to go, guys.

I need 30 more.

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

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

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

Yep, all of it.

All right, whisk, whisk, whisk.

Drop it and spin it at the same time.

Three and a half minutes to go.

There you go.

Just a shh...

like you're sprinkling fairy dust.

You have no gay men in your life.

No, not like this.

Teach me.

You got to put pizzazz in it.

Beautiful.

♪ Sprinkle ♪

- Two minutes. - There you go.

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

Don't look up.

Gently toss them in there with a little bit

of a spin, and then--yep.

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

1, 2, 3, 4.

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

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

Place three of them on this plate.

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

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

Take these and put them on the plate.

75 seconds to go.

75 seconds.

I'm [bleep] panicking.

This is much more nerve-racking

than I've seen on television.

"Now cook!"

Go over here. Come on.

You're gonna strain out your beurre blanc.

Strain out your beurre blanc here.

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

This being the very first challenge

of the black jackets...

Go and grab your plate.

Grab your plate, grab your plate.

The stakes are astronomically high.

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

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

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

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

Egypt, you got to go, my man.

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

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

20 seconds to go.

We got to move. We got to move.

Let's go. Let's go.

narrator: It's the final seconds of the comedian

cook-along challenge...

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

Wake up. Let's go.

narrator: And Egypt and Jeff...

Let's go.

Oh, [bleep].

narrator: Seem to be dropping the ball

on their ravioli.

That's fine.

Olive oil, lemon juice.

Where's the olive oil?

What's this thing?

No, that's not.

Olive oil here.

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

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

of a stand-up comedian with absolutely

zero cooking experience.

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

Go.

1, 2, 3.

Keep going.

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

Right there. Yeah.

- Stop, stop, stop. - OK.

Grab these, OK?

- 15 seconds to go. - Sprinkle it over.

You're gonna walk up to the pass.

Yes.

Egypt, you've got to plate.

10, 9... - Squeeze.

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

- One on each ravioli. - Nice job.

5...

Get caviar mixed into your beurre blanc.

Caviar mixed in.

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

Time up.

.

Time's over. Walk to the pass.

Walk to the pass.

I feel bad for my guy here.

I panicked.

I know. I see.

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

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

What'd you call it?

It's a beurre blanc.

Yeah, see, I don't speak that.

I don't know what the hell that means.

Chefs, are you happy with your dishes?

Yes, Chef.

Comedians, were you happy with your teachers?

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

- Yes, sir. - It was awesome.

Who's gonna win? We are!

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

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

you know?

Judy Gold?

Sure, she's been around 100 years.

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

Right, first up, Kyle and Judy.

Let's go, please.

All right.

This is a challenge of skill, of listening.

Thank you.

Kyle, we did--

we could open a restaurant together.

Be a great restaurant.

Judy and Kyle's.

Kyle and Judy's.

Visually, it looks good.

It's got a great height in there.

I can see the transparency in terms of how thin

that pasta is.

And the sauce looks good.

Ravioli is delicious. Really good.

Seasoning on point.

Caviar just gives it that nice little touch of saltiness

and brininess at the end.

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

I could have done with another 10%

of actual lobster meat on top.

That's a really strong start. Well done.

Please, take a seat. Thank you, Chef.

- Great job. - Good job.

We knew we would be here.

Ah, let's relax, shall we?

Our food was sexy.

The sauce was creamy.

Oh, it was just--

Moist.

And we like it moist.

Next up, Brandon and Jim, please.

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

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

- Don't drop it. - Nope.

Watch your step.

It's a lot of pressure giving Gordon Ramsay

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

All right.

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

and make me eat it.

Jim, how was that experience for you?

More stressful than I thought.

Have you ever stuffed a ravioli before?

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

I thought they just came in the box stuffed.

Visually, they look good.

They're high. They're plump.

Sauce is in abundance.

The taste is incredible.

Thank you.

But what's perfect here is the size

and the thinness of the pasta.

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

And congratulations, it is.

Please take a seat.

- Hey! - Thank you very much.

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

Come on, Judy.

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

Really well done. Jim, great job.

- Congratulations, Brandon. - Thank you, sir.

- Thank you. - Thank you very much.

Go [bleep] yourself.

Go take a seat.

Wow.

Don't get comfy over there, boys.

Up next, the man who's heckling.

Jeff and Egypt, please step forward.

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

Just the plate, just the plate.

Just leave the lid on it.

Just--

I want a big reveal, you know?

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

I'm thinking, how can I convince Chef Ramsay

that no sauce is necessary?

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

Looks good, eh?

Are you asking me or telling me?

I'm asking you.

What, you don't like caviar?

Well, yeah.

So--so--

We got this.

Caviar served with a little ravioli, right?

Yeah, yeah.

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

I can see the transparency of the pasta.

You got the basil leaf there.

Wait till you try it, Chef.

But did we--

did we forget the sauce altogether?

What happened?

I think it would be better without it.

Sauce, shmause.

That's what we say at my house.

Wow.

I wouldn't be surprised if Gordon took the plate

and mushed it in Jeff's face.

That's what he ought to do with that.

It's a shame because the ravioli is delicious.

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

Wait, is this good news or bad news?

What do you think?

I'll try a little.

Yeah, that wins.

That wi--oh.

- I hate him. - Me too.

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

because that could have taken a seat.

I think we should have still won.

Right.

Next up, Whit and Druski.

Let's go. Come on.

Boo.

I hope they drop it.

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

Don't get too comfortable.

It looks gross.

It looks terrible.

- Druski, thank you. - Yes.

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

Never in my life.

I had alphabet spaghetti before.

Well, this is on a completely different level.

I love the visuals.

They're plump.

Just like me.

Love the filling.

It's compact in there.

Wow.

They're good.

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

They are better than Brandon and Jim's.

Congratulations. Well done.

Ah!

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

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

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

- That's very hurtful. - Wow.

Good job.

I hate them both.

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

Sorry, Jim.

Ah, [bleep].

Last pair, Hannah and Yamaneika.

Let's go.

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

I am more than just a funny jester.

Thank you very much.

I know how to cook.

- Yeah. - I know how to be led.

I know how to do all of those things.

Now you know how to make ravioli.

Facts.

Visually beautiful.

How long did you cook them for?

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

Right.

We can't give away all the secrets.

Look at that.

Now, you know that look good.

- We got this. - Ours are plump.

We got that bigger ravioli.

OK, get that sauce. Get the caviar.

Get some of that.

Yeah.

Mmm, mmm.

OK, all right.

Please.

Too much sauce, huh?

You be quiet.

You ain't had no sauce.

It is very good indeed.

This is the first time you've said indeed.

Is it better than Whit and Druski?

Nah.

It's a tough one.

narrator: It's the last dish to be judged

in the comedian cook-along challenge.

Look at that.

Now, you know that look good.

narrator: And one question remains for Hannah

and Yamaneika's ravioli.

Is it better than Whit and Druski?

Nah.

It's a tough one.

It...

Isn't better.

Ah! No!

Well done.

- What? What? - Well done.

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

This [bleep] is on point.

Did you try this?

What can I say?

That's crazy. But thank you.

I appreciate you letting us come in your kitchen.

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

You know, shorty.

That what we do, man.

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

Yeah, we winners.

Whit?

Yes, Chef.

For winning the first individual black jacket

challenge, I'm sending you on an amazing

shopping spree minutes from now.

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

Kitsch at Old Mystic Village.

It's a chef's dream.

You've got it to your entire self.

Oh, my gosh.

I'm ready to stock my whole kitchen.

Let's be honest, shopping is always better

with a friend, right?

- Yes, Chef. - Uh-oh.

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

But you can take one of your fellow chefs.

- Hannah. - Egypt!

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

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

- I need that. - I love shopping.

Pick me.

I love shopping.

Pick me.

Look at this sweet baby right here.

I got to take Kyle.

- Whoo! - Kyle.

I love shopping, Chef.

Right, Whit and Kyle, after your shopping spree,

you'll also be treated to an amazing,

delicious lunch at the James Beard Award-winning

Shipwright's Daughter.

Now, that place is immaculate.

But there's more because joining you on your lunch

is season 17 winner, Chef Michelle.

How cool is that?

Now, she's been in your shoes.

Pick her brain.

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

I need you to deep clean the red kitchen,

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

Scrub inside the ovens, the stove tops,

and get that place spotless.

And then hand polish the stainless steel

as well, please.

And set up for a perfect service tonight.

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

Come on.

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

- Bye. - Great job.

She said if she win the whole competition,

she probably gonna give me 50,000 of it.

That's what she said.

$50.

Whit, Kyle, enjoy an amazing afternoon.

Thank you, Chef.

All of you, head back to the dorms.

Good job, Whit.

Nice job, dude.

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

Good job, bro. Good job, bro.

Appreciate it. Appreciate it.

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

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

about me because I'm coming hard

every time from here on out.

$1,000, I don't care.

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

So I'm excited.

What are you gonna buy?

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

We got $1,000 to spend.

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

Ooh, I need one of these.

Definitely getting a spiralizer.

It's too big for the basket.

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

I'm--I'm happy.

Put all my knives.

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

Spiceology, where we at? - Ooh.

Ooh, wow.

Cowboy crust.

This will be good on some steaks right here.

Yum.

All my bounty.

Well-earned, well-earned.

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

When I was younger, my aunt would take me shopping

with her, and when she was out shopping,

I would be in the kitchen supply store for hours.

I feel like I'm running around the kitchen.

Now I get to spend $1,000.

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

This is amazing.

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

You ready?

I appreciate you taking me shopping,

but I'm coming for you tonight.

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

Please.

Third time is not the charm.

You're still gonna get beat.

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

and I'm gonna say, bye, bitch.

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

- Cool. - Yes, Chef.

You know, looking at the state of the kitchen

after this challenge,

these comedians are like hurricanes.

Each had their own eye, and everything around it

is just...

.

There's flour and lentils.

Brutal.

Ugh.

Degreaser.

Dammit, our jackets [bleep].

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

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

the entire time.

Do this by myself.

It's, like--

Therapeutic.

Yeah.

My restaurant back home is super, super quiet.

We talk to each other.

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

It's good for you.

I know.

I am definitely an introvert.

So, like, coming here and doing this entire competition

is a huge, huge step for me personally.

Being extroverted and going out

of my comfort zones mentally and physically,

just absolutely draining.

So as far as this punishment goes,

I needed a little mental break.

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

- Mm-hmm. - Yeah, for real.

And this is the home stretch.

You know, there's no giving up,

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

Hey, guys, I got some news.

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

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

dinner service.

And I've got raw chicken.

Come on!

Black jacket team, come here!

It is not--it is not looking good.

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

You had your worst performance

of the entire competition tonight.

I need your jacket right now.

- Hi. - Hey, Chef.

You're here.

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

You look dapper.

Thank you.

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

to get the insight to improve and maybe

succeed and maybe even win.

Are there any tips that you have for us

as far as being in the top five?

You really have to fight for yourself.

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

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

to run a restaurant, right?

If you thought it was intense before,

it's gonna be even more intense now.

So just keep that in mind, that it's

an individual competition,

even though you guys are best friends.

Mm-hmm.

The lunch is amazing.

Chef Michelle is definitely one of the greats.

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

- I'll hire you. - Yeah?

You can come work for me, whatever.

It's my job.

It's all fun and games in here.

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

To Whit going home.

That'll never happen.

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

OK, I like that. Cheers to that.

Cheers.

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

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

You know that's a lie.

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

Whit just took you shopping.

Now you're already turning against her.

Mm-hmm.

narrator: It's time for the final five chefs

to prepare for the first black jacket dinner service.

You better get used to last place, Brandon.

We're gonna miss you around here, dude.

Yeah?

Shots fired.

Marino?

Si, Chef?

Open Hell's Kitchen, please.

narrator: Tonight, expectations

are sky high because for the first time,

the final five black jacket chefs are all cooking

out of the same kitchen.

Love that. Let's go.

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

cooked by the black jackets...

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

narrator: Including a special seven top

filled with the esteemed Mashantucket

Pequot Tribal Council...

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

narrator: Expecting nothing less than perfection

from the black jacket chefs.

Here we go, guys.

Make it count, yes?

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

Yes, Chef. - Heard, Chef.

Two carbonara, two riso.

I am six out. - Six out.

I'm gonna watch the two carbonara, yeah?

Yep.

Tonight, I am working the apps station with Hannah.

I am ready to kill it.

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

because I'm a bad bitch.

How long you need on lobster?

- Lobster is ready. - OK.

Heard. Make sure you taste.

We can just slow that down.

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

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

You're gonna walk that guy.

I'm gonna finish this. - Heard.

Walking. Behind, hot.

Right between them, right between them.

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

Very nice, that carbonara.

Risotto, please.

30 seconds on riso.

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

I'm asking for the risotto, please.

Hannah is behind on risotto.

This is really bad.

If we are behind, we will

the entirety of service.

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

You ready? - Heard.

Go, please, Jean. Come back.

Kyle and Hannah, I've sent the carbonara.

- Yes, Chef. - Yes, Chef.

And there's two risotto, two carbonara.

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

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

Hannah and Kyle, they have to have

their timing right, especially being the first

black jacket service.

So a lot is expected of us.

Lobster walking.

To your right, Chef, lobster.

I've got no risotto.

Two riso walking, riso walking.

Good, let's go.

Hannah, right in the middle.

Hey, it's not a race.

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

The carbonara is with the risotto, yes?

Yes, Chef.

Thank you.

Service, please.

narrator: After a small hiccup with timing,

Hannah's risotto is finally making

its way out to hungry diners.

- Incredible. - Yeah.

narrator: And the black jacket chefs

are full steam ahead on appetizers.

Two tails, 30 seconds, Chef.

30 seconds on that, 30 seconds on riso.

Heard. 30 seconds on carb.

At this point in the game, Chef Ramsay

is looking for someone that knows how to run service.

Risotto.

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

but I know that I have what it takes.

Hannah, three risotto.

I got three all day.

I got this in the bag.

Walking two orders of scallops and two lobster tails

to the pass.

Thank you.

Service, please.

Table eight.

This is one of the best scallops

I've ever had in my life.

Really good. That's outstanding.

OK, tribal council.

Brandon, drive this ticket. - Yes, Chef.

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

Yes, Chef.

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

Have we switched off?

No, Chef.

I'll read the entrées again.

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

Yes, Chef. - Again.

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

One more time.

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

- How long? - Eight out.

- Eight out. - Eight out, heard.

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

The meat station is an absolute bear.

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

I'm pretty excited for it.

How long, Brandon?

No answer from Brandon.

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

Three and a half.

Are you driving the chicken, Brandon, or Whit?

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

Three and a half.

Three and a half.

I got garnish up to the window in two.

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

It's absolutely not a good look,

especially trying to be, you know,

his head chef and lead the kitchen.

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

Yes.

Walking garnish now. The third.

Walking salmon.

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

Walking protein.

Walking veal now.

We are black jackets now.

There's no excuses.

We have to get this perfect.

Black jacket team, come here.

narrator: It's 30 minutes into dinner service.

Walking protein.

Walking veal.

narrator: And the black jacket chefs

have just delivered

their first ticket of entrées to the pass.

Oh, man.

hell.

Black jacket team, come here.

There's that VIP table there, yes?

- Yes, Chef. - VVIP.

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

And I've got raw chicken.

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

Hey, but we're not 30 seconds out.

We're [bleep] miles back.

Come on! Yes, Chef.

Heard, Chef.

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

especially on the first service with the black jackets.

I definitely need to figure something out,

though, because this cannot happen

for the rest of the night.

Send it, please. Send the salmon.

You want me to help?

Come on.

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

We are just having a little issues with the chicken.

It should be a lot smoother than this.

Landing, taking off. Landing, taking off.

One ticket going, one coming.

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

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

I don't know if, you know,

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

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

Come on, please. Please, please, please.

Yes, Chef. Walking now.

Walking chicken.

Service, please.

narrator: With a quick recovery

from Brandon with his chicken...

So the chicken is delicious.

It was absolutely worth the wait.

narrator: The black jacket chefs

have sent out their first table of entrées.

On order, four covers, table two.

Fire two lamb, one strip, one halibut.

Yes, Chef.

Two lamb, one strip, one halibut.

Five out. - Five out.

Garnish up in three.

Garnish up in three, heard.

You can feel the high tensions

of this dinner service tonight.

Two lamb, one strip, one halibut, yes?

Yes, Chef.

You know, as I look around the kitchen,

I realize we're five really strong, talented chefs

in this kitchen right now.

Brandon, give me a countdown.

Say it again.

How long?

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

- Brandon? - Yes, Chef.

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

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

Brandon is some serious competition.

He can cook. He's an amazing chef.

But in the heat of the moment, he flusters.

I got lamb garnish ready times two to the pass.

- Heard. - Heard that.

I'm walking halibut.

Ready to go. Let's go.

Walk proteins.

Let's go.

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

On your left, on your left.

Hot pan, Chef.

Yeah, I hope so.

Behind.

It's just cremated.

Brandon?

Oh, [bleep].

Brandon?

Behind, behind.

Look, one medium, one just med rare.

. I'm sorry, Chef.

sake.

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

We've done this a million times now.

Find that rhythm and put out the food.

Come on, please, Brandon.

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

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

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

- Yes, Chef. - Brandon.

Nicely cooked, Brandon.

narrator: With Brandon's lamb now up

to Chef Ramsay's standards...

Service, please.

narrator: Entrées are leaving the kitchen once again.

Thank you so much.

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

So salty, so crispy.

Right, Brandon, let's fire two Wellington,

two halibut, one lamb, one strip.

- Two Wellington... - Two halibut.

Two halibut, one lamb, one strip.

Again. Say it back.

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

No, two halibut, two Wellington,

one lamb, one strip.

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

Again.

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

- How long, please? - 10 out.

I need time to rest these.

10 minutes out.

I don't want overcooked protein.

Understood. Yes, Chef.

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

Yes, Chef.

Brandon, how are you? Need help?

- No, I'm good. - Heard.

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

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

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

but he's having a hard time tonight.

Where do you want me, Brandon?

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

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

I got about two minutes left. - .

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

- Garnish to the pass now. - Heard that.

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

I need to go. I need to go.

One minute out.

Do you need anything, Brandon?

Nope.

Walking halibut two times.

Beautifully cooked.

Thank you, Chef.

Behind, behind, behind.

Halibut up top.

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

Oh, man.

Black jacket team. come here.

Yes, Chef.

Black jacket team, come here.

Oh, [bleep].

narrator: It's almost 90 minutes

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

Oh, man.

Black jacket team, come here.

Yes, Chef.

narrator: Have Chef Ramsay calling an emergency

meeting of the black jackets.

Black jacket team, come here.

Ooh.

It is not--it is not looking good.

The cadence is way off.

Meat pushes fish.

Fish pushes meat.

But if we don't push each other,

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

Now we got overcooked Wellingtons.

That's not even medium.

It's over medium well.

We're [bleep] miles out.

Our whole cadence is off.

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

Wow.

So Gordon is quite unhappy.

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

- I know. - I got it, Chef.

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

- Please. Come on. - Yes, Chef.

Let's do this, guys.

Keep pushing.

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

This is by far my worst performance

out of the entire competition, and I'm just

trying to finish out the night strong

and not let the team down.

Hannah, jump on meat, please.

- Yes, Chef. - Brandon?

- Yes, Chef? - Talk to Hannah.

Yes, Chef.

We are the black jackets.

I immediately just want to take charge.

Talk to me. What do you want?

I need the Wellingtons checked.

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

I will definitely make sure that I am quadruple checking

every single thing.

Let's go, guys.

Walking Welly.

Welly to your left.

Finally.

Nicely cooked Wellington.

Nice.

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

- Service, please. - Thank you so much.

That looks delicious. - Really good.

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

Yes, Chef. Walking now.

narrator: The black jacket team is

now cruising through orders...

Nicely cooked, Whit.

Let's go, Hannah.

Walking chicken.

narrator: And entrées are leaving

the kitchen at a steady pace.

Walking two halibut.

Service, please.

I was hangry, and now I'm happy.

Right, just shut down now.

Stoves off, please, yes?

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

my black jackets.

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

We stopped communicating.

Kyle and Hannah, you did bounce back.

Whit, finished strong.

Egypt, garnish was on point.

We never had to wait for you, young man.

Brandon, you've had so many highs

in Hell's Kitchen this season.

Unfortunately, when the stakes were at their highest,

you had your worst performance

of the entire competition tonight.

And that is why...

I need your jacket.

Holy crap.

Brandon eliminated?

It's shocking to see that, you know,

like that, Brandon's out.

Definitely getting real at this point.

I'm as shocked as you are.

I want to wish you the very best of luck.

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

But on that performance tonight, honestly, young man,

you're not ready to be my head chef.

Yes, Chef. Understood.

The very best of luck and thank you.

Appreciate it.

Good luck.

Take it easy, Brandon.

I'm bummed.

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

But this entire experience is

a once-in-a-lifetime opportunity.

I had perfect score signature dish.

The dish reads well, but it tastes even better.

Solid five.

I had Punishment Pass.

Whoo-hoo-hoo!

Whoo!

Oh, my God.

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

I think this is near a home run.

Whoo!

You have super high highs...

Oh!

Bang goes the man bun.

Thank you, Chef.

Oh!

And super low lows.

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

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

We're dropping Brandon's dish, Chef.

Pull those salmon out before they overcook.

No, they're good.

I pulled them off a long time ago.

You're not the only chef here, bro.

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

push for a Michelin.

So, Chef Ramsay,

I'm gonna take a selfie with my Michelin star

and send it to you.

Hopefully, you'll fly out,

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

Listen up.

The competition is about to get even more intense.

There's no room for error.

Get out of here.

- Yes, Chef. - Heard, Chef.

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

that spot for Chef Ramsay.

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

Final four, guys. Final four.

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

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

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

I will grind until my legs fall off.

I really feel like I will be in the finals.

Throughout the competition, at times,

I could see Brandon as my next head chef.

But after tonight's performance,

I could only see him going home.

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

Run the kitchen, or it runs you.

Risotto.

I need it to the pass like yesterday.

You'll take it when it's ready.

narrator: When the final four take

their turns running the pass...

Where you at, Egypt?

Refired New York coming back.

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

She's vocal.

narrator: Who will rise to the occasion?

I could run through a wall.

narrator: And who will crack under the pressure?

Carbonara, please, now.

Oh, my God.

We're gonna need an ambulance on standby.

Wake up or get out!

I'm a bad bitch.

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

narrator: Find out...

I never heard anything like that before in my life.

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