Hell's Kitchen

Previously on "Hell's Kitchen--"

Woo-hoo

The surviving chefs were rewarded.

I'm in the black jacket club.

But early the next morning,

it was back to business as they were

faced with their first individual challenge.

Oh man, it's a football game.

At a massive tailgate party.

Off you go, guys.

While Joy took a practical approach.

I'm going to do like a Philly cheese steak.

I'm like, I want to keep it simple.

It's a football game.

Scott--

We're doing a little spice and a little fruit.

And Jason--

It looks like you're on fire.

Chose a slightly more adventurous route.

JASON This is what I want.

Oh, you want it like that.

It paid off for both of them.

Jason.

Yeah!

Scott.

Well done.

As they each received an equal amount of votes

and tied for the victory.

Thank you, everyone.

Thank you.

Chef Ramsay, not surprisingly,

had high expectations for the black jackets first service.

We should be in for a great service.

And even though it started strong--

Here's your last tail, Chef.

Kashia's problem--

You give me one lobster tail.

I need two.

After problem on the fish station--

It's raw.

Caused the dinner service to unravel.

Let us know when you're walking the sink.

I am going to taking it now.

And when Chef Ramsay--

Damn!

Tried to remedy the situation--

Scott, on the first station.

Scott had problems of his own--

Halibut is raw.

Which Which he only made worse when he challenged Chef Ramsay.

I don't know what you're talking about, Chef.

Come here, you.

Still haven't got any idea what I'm fucking talking about?

I do, Chef.

Disappointed by the performance of the final six--

This is supposed to be a dream team.

Chef Ramsay tasked them with choosing one

team member for elimination.

Tonight, we've selected Kashia.

But then, he added one of his own.

Scott, step forward.

Despite an impassioned plea--

I want to be here. I want to grow.

I want to absorb everything I can from you, Chef.

Kashia.

Kashia was sent packing.

Your time is done in Hell's Kitchen.

And tonight, with the finish line in sight--

Medic, medic.

One of these five chefs

will make a dramatic departure.

- I just sa-- - Yes or no?

Want to pick an argument?

I'm ready.

Melanie, I can't be any more patient.

Get out.

Unbelievable.

Who will lose out on the opportunity of a lifetime

of becoming head chef of Gordon Ramsay Pub and Grill

at Caesar's Palace?

Find out right now.

Idiots.

Let's go.

Catch this.

And now, the continuation of Hell's Kitchen.

Good night.

Good night, Chef.

Holy cats, man, I'm still here.

Never giving up.

Never give up, bro.

I've got one in five chance to be the winner.

So I'm in the top five, looking to be number one.

Like I've never sat back and thought

about how many people aren't here,

but it's really not a lot of people here.

Yeah.

Out of 20 people, it's five of us.

Yeah, damn.

But I'm that girl that like fucks up

on the last day of something.

That's me.

Like I'm always the one that's this close and then poof.

Yeah, I know what's at stake.

And I know how about I want to be here.

I just don't want to fuck it up right now.

But I know what Chef Ramsay needs from me.

And tomorrow, I'm going to go in louder and stronger than ever.

It's almost over.

With only five chefs remaining, now more than ever,

the chefs are feeling nervous.

I have butterflies.

Pressure, and right now--

Good morning.

A little confused.

Rochelle, you OK?

Yes, Chef.

What's the matter?

I was wondering why there's random trash behind you.

Are you?

Yeah, yeah, well, as you can see,

we're having a great clear out here.

It's important to have that clear out every so often.

Yes? - Yes, Chef.

You know what's funny though?

What may look like junk to some people

can be valuable for others.

One, two, three, four.

One, two, three, four.

Oh my god.

Guys are banging on drums, hitting stop signs

and there's sparks flying in the air.

It was awesome.

Huh, ha, ha, ha, ha.

Huh, ha, ha, ha, ha.

Hey, come on.

What?

That's pretty damn cool.

These guys are just hitting like the washing machine.

I just like-- I just wish I could just break something.

It makes me feel better.

Let's hear it for Street Drum Corps.

Thanks, guys.

The reason why I brought these guys here

is to show you how talented individuals

are able to take undesirable objects

and make something wonderful.

And we all know we can do the same in the kitchen.

For your next challenge you're going

to be working with leftovers.

Cool.

I can definitely work with leftovers.

There's been so many times where I've looked in my fridge,

I'm like, well, got to make something work tonight.

You've got 30 minutes to create one stunning entree.

Your time starts now.

Off you go.

Let's go guys.

Chef Ramsay has cleaned out

all of the refrigerators in Hell's Kitchen

to provide ingredients for today's challenge.

Grab, grab, grab, guys.

Using just leftovers, each chef will have 30 minutes

to create a dish that will be judged

on both taste and presentation.

What's this?

One of the hard things is that we have to pick out of really,

really random ingredients--

I don't even know what that is-- and like scrap pieces.

I got a fillet.

So as soon as I saw that fillet, I was like aah, mine, nice.

Oh Yeah.

What do you got, Jason?

I have clams, mussels, scallops, salmon,

carrot, chard, mushrooms.

I'm like what the hell is this guy doing here anyways?

Uh?

While most of the chefs

have started cooking their dishes--

Is this one of your guy's chicken?

Yup. One chef--

Potatoes.

Is still struggling to choose her ingredients.

When there are so many different options, I hate that.

Sometimes options are bad for me.

20 minutes to go, yes?

Yes, Chef.

Rochelle, do you have a game plan yet?

What's your dish? Kind of.

Yeah, well, I'm going to go with a duck breast.

And I'm-- I kind of want to do like a different-- like--

I don't know. Work and talk.

Work and talk. - I--I can't.

You have to.

I know.

We have a short period of time.

You have to move with a purpose.

If you don't move with a purpose,

you know, not everything's getting on that plate.

Scott, can you tell me

a little bit about your dish.