ANNOUNCER: Previously
on "Hell's Kitchen"--
aspiring chefs from
all walks of life--
Get in the kitchen, move!
ANNOUNCER: --failed miserably
in their first encounter
with Chef Ramsay.
It looks like baby vomit.
I'd rather eat poodle shit.
Oh, my god.
ANNOUNCER: Then--
The teams will be
men versus women.
ANNOUNCER: --he ignited
a battle of the sexes.
We want two women at the end.
ALL: Red team!
Watch out, girls.
ANNOUNCER: At the
first dinner service--
Hell's Kitchen is now open.
I'm shaking.
ANNOUNCER: --Virginia was
completely overwhelmed.
I just want some food now!
I don't know what to do.
Heather, get on the
f*cking appetizers.
Yes, Chef.
ANNOUNCER: And Heather shined.
- Thank you, Heather.
Service, please.
ANNOUNCER: In the
men's kitchen--
GORDON: Tom!
ANNOUNCER: Tom felt the heat.
- You're sweating in the food.
- I'm a schweatzer.
Don't worry about that.
ANNOUNCER: With virtually
no food going out.
CUSTOMERS: I want my food!
Listen to that shit.
CUSTOMERS: We want our dinner!
GORDON: Shut it down.
ANNOUNCER: Chef Ramsay
declared the women the losers.
Polly-- take off your jacket.
ANNOUNCER: And a mother of
six was the first to leave
Hell's Kitchen.
- Wake up!
ANNOUNCER: In week two--
Get into the dumpsters.
Now.
ANNOUNCER: --after
both teams got
an early morning lesson
in waste management,
the women staged a comeback.
Ladies, congratulations.
ANNOUNCER: And won
the first challenge.
Wow, that's beautiful.
ANNOUNCER: That night
they partied in a hot tub.
And so did Larry.
My downfall is women.
ANNOUNCER: But hours later--
I really don't feel well.
ANNOUNCER: --Larry left
Hell's Kitchen forever.
See you later, alligator.
ANNOUNCER: Then
at dinner service,
Heather took charge of
the women's kitchen.
Don't forget to put the
shredded parmesan in there.
ANNOUNCER: While in
the men's kitchen--
If there's a problem,
why don't you tell him?
There's a problem.
ANNOUNCER: --there were
breakdowns in communication.
We need two quail, Chef?
There's quail
nowhere on that ticket.
Would you like me to f*cking
email that to your BlackBerry?
No, Chef.
ANNOUNCER: Then disaster struck.
HEATHER: Hot, hot!
- You OK?
HEATHER: No.
SARA: Calm down.
She got burned, Chef.
ANNOUNCER: And for the
second time in hours
a chef was rushed
to the hospital.
Even without Heather the women
managed to pull it together.
GORDON: That That's nice.
Thank you.
And the losing team
is the blue team.
Gabe-- take off your jacket
and get out of Hell's Kitchen.
ANNOUNCER: In week three, the
women won another challenge.
GORDON: Two complete
accomplished dishes.
ANNOUNCER: And enjoyed
a day on the high seas.
I wish Chef was here
to rub lotion on us.
I know.
ANNOUNCER: When the
ladies returned--
Let's go start
the [inaudible]..
ANNOUNCER: --the
battle of the sexes
turned ugly as Garrett
duked it out with Heather.
Y'all women have dinner ready
for us men when we get home.
I'm not your wife,
I'm not your girlfriend.
ANNOUNCER: Then at
dinner service--
Don't send anything, Heather,
unless you know it's perfect.
ANNOUNCER: --when steady
Heather stumbled--
That's it, Sara.
Fantastic.
Keep it up now, yeah?
Thank you, Chef.
ANNOUNCER: --her rival,
Sara, stepped up.
SARA: Princess Heather--
that's the way she works?
ANNOUNCER: In the
men's kitchen, Tom--
You've stopped caring
now, haven't you?
No, I haven't.
ANNOUNCER: --and Giacomo--
Why is the oven
not on, you donkey?
Say
ANNOUNCER: --came under fire.
And when the men were
declared the losers--
You were bad.
ANNOUNCER: --Giacomo, the
pizza maker, was sent home.
And with five women and
only three men remaining--
I'm giving you a leader.
Heather, in the blue team.
I don't need leadership.
ANNOUNCER: --the battle
of the sexes was over.
I'm pissed off.
I'm gonna have to
go against my girls.
ANNOUNCER: Then--
Are you ready?
ANNOUNCER: --when Chef
Ramsay opened the restaurant
for a surprise lunch--
You take grill,
you take fries.
ANNOUNCER: --Heather led
the former men's team
to their first
challenge victory.
Whoo, roller coaster!
ANNOUNCER: At dinner--
- I'm ready.
I'm waiting for your call.
ANNOUNCER: --Sara
sabotaged Virginia.
Where's the turbot?
I haven't fired it yet.
She said that she
was ready when I am.
Do you want to
start lying to me?
I'm not lying to you, Chef.
ANNOUNCER: While Heather
did her best to turn
the blue kitchen around--
- I need to feel teamwork.
- I know but I--
Hey, hey!
Cut it out.
Cut it out.
I totally feel like
I'm the babysitter.
ANNOUNCER: --it was a night
of complete frustration
for Chef Ramsay.
I've had enough!
ANNOUNCER: And there
was no winning team.
GORDON: There you go!
Yeah, there you go.
The blue team and
the red team nominate
someone that's leaving.
ANNOUNCER: Tom and Virginia
were up for elimination.
The person leaving
Hell's Kitchen is Tom.
TOM: I need to go find a job.
ANNOUNCER: Then in
week five, Chef Ramsay
tested the chefs' taste buds.
Being matched
up against Heather
was a chance to prove myself.
ANNOUNCER: A
near-perfect Virginia
led the red team to victory.
Three out of four--
very well done.
Thank you.
Woohoo!
ANNOUNCER: And
they were rewarded
with a TV Guide photo sh**t.
Nice.
ANNOUNCER: But
when they returned,
Sarah and Virginia picked up
right where they left off.
I don't even
consider you a friend.
Oh, I'm not popular again.
Bummer.
She's just like--
[grunts]
ANNOUNCER: Meanwhile, Heather
bonded with opposing teammate--
Rachel.
If I go, you better win.
If you go, I will crack.
Stop it.
ANNOUNCER: At dinner--
GORDON: Salmon's
cooked beautifully.
Thank you, Chef.
ANNOUNCER: --Virginia
was at her best.
And Rachel was at her worst.
It-- it--
You're in jeopardy of screwing
the whole f*cking thing.
That man will not break me.
ANNOUNCER: While in
the blue kitchen,
Keith received a
rare compliment.
Has anyone ever actually
told you how good you could be?
ANNOUNCER: The red team lost.
Rachel, take your jacket off.
RACHEL: You don't quit having
the dream because of one night.
GORDON: Move your asses!
ANNOUNCER: Chef
Ramsay challenged
the remaining players
to find inspiration
in a fresh food market.
- Down here, come on.
- We're going to need onions.
Sir, please.
ANNOUNCER: It was Virginia--
Your bird's got big breasts.
Thank you.
ANNOUNCER: --who once again
led the red team to victory.
Virginia, you're on a roll.
I just think we got
f*cking cheated.
ANNOUNCER: And a
night on the town.
Are they flipping us off?
They're flipping us off.
ANNOUNCER: Then at dinner--
This is the last
table at Hell's Kitchen.
ANNOUNCER: --the
blue team completed
their first service ever.
Oh, my god.
ANNOUNCER: But thanks
to the red team,
Chef Ramsay was in no
mood for celebration.
Now it's turning into being
a f*cking big embarrassment.
Ladies, you know
damn well you lost.
Maribel, take off your jacket.
ANNOUNCER: And the cafeteria
chef from the Bronx went home.
Congratulations.
ANNOUNCER: In week seven,
Chef Ramsay combined the five
remaining chefs into one team.
Each of you will have
the same ingredients.
ANNOUNCER: But gave them their
first individual challenge.
GORDON: Keith, you got
the most amazing color.
ANNOUNCER: Keith won
a trip to Las Vegas.
GORDON: I'm going to show you
the restaurant that one of you
are that close to winning.
ANNOUNCER: But Chef Ramsay
had another surprise.
One more thing--
you can take someone with you.
I'm going to take Virginia.
That was the weakest thing
I've ever seen in my life.
ANNOUNCER: Keith
betrayed Garrett--
his best friend
in Hell's Kitchen.
Listen, dude, I feel bad.
Listen-- nothing.
You're a liar!
ANNOUNCER: Then at dinner--
GORDON: Now the
pressure is really on.
ANNOUNCER: --Heather
received a rare compliment.
That is absolutely spot on.
ANNOUNCER: While Virginia--
You just told crap!
f*ck, f*ck, f*ck!
ANNOUNCER: Sarah--
GORDON: They won't stick.
That's why it's
called non-stick!
ANNOUNCER: --and Garrett--
GORDON: The chicken is raw.
ANNOUNCER: --incurred
Chef Ramsay's wrath.
You're gonna k*ll someone.
Garrett, take of your jacket.
ANNOUNCER: And the
former prison chef was
released from Hell's Kitchen.
I wanted this
more than anything.
ANNOUNCER: Then the final four
were taken to a secret location
to run their restaurant.
GORDON: Here are
your restaurants.
ANNOUNCER: It was Virginia--
Who else wants some lovin'?
ANNOUNCER: --with her turkey
panini, who stole the hearts
of the construction workers.
Congratulations.
Wow!
ANNOUNCER: She won
the most desirable
reward ever in Hell's Kitchen.
You're through to
the final three.
Being in the safe zone--
I was so excited.
ANNOUNCER: While
Heather suffered
her biggest disappointment.
They picked mine as the worst.
I felt my heart drop.
ANNOUNCER: But at
dinner service--
seconds!
Who's holding us up, Heather?
Virginia is, Chef.
ANNOUNCER: Virginia struggled.
- I can't.
I can't, you guys.
Virginia, you're
no longer safe.
ANNOUNCER: And
just when it looked
as if her fate was sealed--
Cheers.
Final three.
Come on.
ANNOUNCER: --Chef Ramsay
gave her a choice.
I'm a man of my word.
If you decide to stay,
I'll send Sara home.
ANNOUNCER: And in a
surprising conclusion--
I want to freaking stay.
Sara, take off your jacket
and leave Hell's Kitchen.
SARA: Maybe I'm just really not
good enough to do great things.
ANNOUNCER: Last week--
GORDON: minutes--
recreate that.
ANNOUNCER: --Virginia's
impeccable palate--
Absolutely spot on.
ANNOUNCER: --led her to
another challenge victory.
Congratulations.
ANNOUNCER: And a private
cooking lesson with Chef Ramsay.
Scare them.
But if I scare you,
you're not gonna forget.
ANNOUNCER: Then at dinner,
Chef Ramsay gave each chef
an opportunity to shine.
Each and every one of you will
be running the entire service.
ANNOUNCER: Heather took charge.
I need those two risotto.
How long, Keith?
Keith!
Seven minutes.
Six minutes.
ANNOUNCER: And
Virginia delivered
the performance of her life.
Start to dress one
salmon, one chicken!
Yes, Chef.
Heather, do you hear me?
One salmon, one chicken.
Yes.
ANNOUNCER: Keith's
mediocre leadership--
How long on those
two spaghettis?
I've lost track
of where we are.
ANNOUNCER: --and bad attitude--
I didn't say it, Chef.
I don't want any
more f*cking arguing!
Just two risottos!
Shit.
ANNOUNCER: --made him a
nominee for elimination
along with Virginia.
The person leaving Hell's
Kitchen tonight is Keith.
I personally think that you
are a hard-on for Virginia.
Why do you have to
be so f*cking rude?
Now I definitely know I've
made the right decision.
ANNOUNCER: After
the most shocking
decision ever Hell's
Kitchen, Chef Ramsey
had his two finalists.
Tonight-- the moment
you've been waiting for.
Virginia, the salad
chef from California--
I want to freaking win
tonight so badly I can taste it.
ANNOUNCER: --takes on
Heather, the seasoned line
chef from New York.
I'm going to give this
girl a fight tonight.
ANNOUNCER: They have to
deal with the hungry media.
How does your husband feel
about you being on the show?
ANNOUNCER: And face
their former competitors.
I'm not going to
work for a woman.
Not gonna happen.
ANNOUNCER: And their demands.
I want some money and
I want it right now.
ANNOUNCER: They must both
pull their teams together.
Take it back with
you, we'll do it again.
You're Ret*rded.
ANNOUNCER: Overcome
every adversity.
Tom cut himself.
Son of a bitch.
ANNOUNCER: And meet Chef
Ramsay's highest expectations.
Let's go, let's go, let's go!
Make it perfect.
ANNOUNCER: Who will have the
restaurant in the billion
dollar Vegas resort?
Who will win Hell's Kitchen?
GORDON: Congratulations.
ANNOUNCER: Find out tonight
on the season finale.
[theme music]
And now, the conclusion
of Hell's Kitchen.
VIRGINIA: [laughs]
ANNOUNCER: Heather
and Virginia celebrate
making it so the final two.
Cheers to you and me.
Cheers!
ANNOUNCER: But Chef Ramsay
has another surprise.
How do you feel right now?
I am like in shock.
[knocking]
Keith was bigger competition.
Daddy!
Oh, my god!
Oh, my god!
I can't believe you
guys are here right now!
And all of a sudden, my
mother and my husband walk in.
And he's like, hi, babes.
[giggles] Oh, my god.
Oh, my DeeDee and Papa!
Oh, I missed you guys so much.
I was-- I was
completely shocked.
When they came through
the doors that was just--
Oh, I missed you guys so much.
I have you guys in
my pocket all day.
Am I dreaming?
Oh, you have no
idea what's happened.
Literally, I had to
dive into dumpsters.
Dive.
Get Into the dumpsters now.
I have so many
good friends now.
- That's nice.
- You know, that--
It was a nice experience.
That girl, Rachel.
Out of everyone I'll
miss you the most.
Stop it.
Unreal.
But my palate is so good.
I won the taste test contest.
Chicken, hot dog, Swiss cheese.
Virginia, you got
the highest score.
Thank you.
And when-- like we
had to duplicate
Chef Ramsay's recipe exactly.
The sauce is a
grapefruit beurre blanc.
Absolutely spot on.
You have a palate.
What a weird experience.
Huh, babe?
I know my big weaknesses
now, because I know--
I now know the things
I have to work on.
I feel like I have gone
through the best part of life
and the worst part of life.
And I think that I've
learned more about myself.
HEATHER: I did it.
I told you I'd do it.
Just the look on their
face like, you did it!
It feels like a dream
that they're here.
Oh, I'm so glad they're here.
I wanted them to
see me so bad here.
All right, mom, I love you.
My mom's proud of
me no matter what.
So this is just kind of
like the cherry on a sundae.
ANNOUNCER: After a short
reprieve from the hell that
is Hell's Kitchen,
Virginia and Heather
are once again on their own.
VIRGINIA: Love you.
I love you too.
Bye.
Bye, guys.
Bye.
That was so great.
You got to see him, though.
Oh.
ANNOUNCER: It's a new
day in Hell's Kitchen
and it's back to business.
All that stands between the
finalists and their dream
is each other.
The game is really on now.
It all comes to service.
And when it gets down to
service, Virginia can't cut it.
And especially next to me--
I'll run her over.
Heather and I are so
equal but so different.
A lot of people
underestimate me,
but I'm going to use
my palate against her
because I know that's one
thing that she doesn't have.
[phone ringing]
This is Heather.
GORDON (ON PHONE):
Hello, good morning.
HEATHER: Good morning, Chef.
GORDON (ON PHONE): Listen up.
Party's over.
Get out here now--
both of you.
- Yes, Chef.
Bye.
All right, let's go.
[music playing]
ANNOUNCER: Due to the notoriety
of Gordon Ramsay and Hell's
Kitchen, the entertainment
press has turned out in droves
to meet this year's finalists.
I never thought I'd be
doing a press conference.
Are you serious?
And I thought for
sure he was going
to say, now go in the kitchen
and make everybody a bagel.
GORDON: Ladies and
gentlemen, welcome.
I'm very proud to introduce
Heather and Virginia.
Hell's Kitchen's two finalists.
And boy have we gone to hell and
back to get where we are today.
Out of these two only one
can win Hell's Kitchen.
We're open for questions.
And madam in the
back row-- please.
What were your thoughts
when you found out
what the prize was going to be?
I was like, oh, my god!
When they said it--
you know, Vegas.
I think that's so huge.
And, you know, you have
your competitors here
but there's bigger
competitors in Vegas.
More than I could ever ask for.
GORDON: Madam--
in the second row.
This question is for Virginia.
VIRGINIA: Yes.
With you being
newly married, how
will you deal with it if you
win and have to move to Vegas?
I married somebody
that's a chef as well.
So if I was to get the
restaurant in Vegas,
I would hire him.
[laughter]
Oh, dear.
Don't mix business
with pleasure.
Last question.
Sir.
Mark Long-- Fox Reality.
What did you guys
do on your off time
when you weren't
actually in the kitchen
getting berated by the chef?
[chuckles] Good question.
We made up a dance.
Can we see the dance?
No.
Yeah!
Let's show him.
GORDON: Who would
like to see the dance?
[applause]
Five, six, seven, eight.
[music playing]
VIRGINIA & HEATHER: (SINGING)
Jump on it, jump on it.
[applause]
I cannot believe
we did that dance.
Ladies and gentlemen,
thank you so much for coming.
I can confirm that
one of these two
will be the winner
of Hell's Kitchen.
But before that can
happen, both of them
must face their
greatest test yet.
And that test starts now.
There we are.
I was like, ah!
Look it shocked me
because it, like, dropped
down-- the bar to the ground.
GORDON: Excellent.
Now, as you can see,
the restaurant has
been divided into two sections.
Virginia.
Yes, Chef.
This blue station
is your kitchen.
Yes, Chef.
That is going to
become your restaurant.
Yes, chef.
Heather-- the red
kitchen is your kitchen.
And this part of the
dining room is going
to become your dining room.
I'm in the red kitchen and
red is where I come from.
Happy?
Yes.
If I was any happier I'd
need a personal assistant.
Right.
Now both of you get back to
your dorm, gather your thoughts,
and think how your
restaurant will be.
Ladies and gentlemen, Heather--
VIRGINIA: Thank you
GORDON: --and Virginia.
HEATHER: Thank you.
GORDON: Thank you.
Oh, ladies?
He always does that.
When you're walking away,
he goes, oh, and by the way.
Clearly you're both
going to be head chefs.
Now look the part and come
back with your jackets on.
Thank you, Chef.
GORDON: Thank you.
Thank you.
[applause]
Uh-uh, that was cool.
I am beyond excited.
Heather's excited.
I'm so excited that
she's so excited.
And we're both excited!
HEATHER: Oh, this
is a nice jacket.
I love it.
It's written Mary
look at me, I'm cool.
So we're just supposed
to think of menu
ideas and colors and stuff?
HEATHER: The game
is really on now.
VIRGINIA: Well, yeah.
[music playing]
HEATHER: I'm going
to be able to see
my dream right in
front of my eyes,
and it's just an
amazing feeling.
I'm so happy I could die.
I want to win the restaurant
first and then I'll die.
VIRGINIA: This is definitely
my dream restaurant
that I'm creating here.
I want art on the plate.
As well-- put art on the
walls and really give people
a visual understanding
of who I am.
ANNOUNCER: With hours
to remodel Hell's Kitchen,
it's now time for
Heather and Virginia
to meet with their designers.
Right, ladies.
Now it's time to turn your
vision into a reality.
This is John Janavs.
VIRGINIA: Hi.
GORDON: He designed
Hell's Kitchen.
This man-- Albie Colotto--
this man designed Red Rock.
Now they're there to
help, create, and listen
to your sort of vision.
After that, I want you
to meet Jean Philippe
and give him an
insight to the uniforms
and what kind of
atmosphere and ambience
you want to create
in your restaurant.
Kitchen-wise-- Virginia--
- Yes, Chef?
You're going to be
working with Mary Ann.
- OK.
- She's your sous chef.
Work with her and
help design your menu.
I'll try not to
burn her or cut her.
Try not to burn
her or cut her?
Great, thank you.
Heather, you're
working with Scott.
HEATHER: Yes, sir.
Use him to help you
create your menu as well.
Thank you, sir.
We've got two very special
restaurants to get designed.
Let's get started.
VIRGINIA & HEATHER: Yes, Chef.
HEATHER: OK.
Let's go.
Why don't you give
us the big vision?
Tell us what your restaurant is.
I have this one version
of, like, three picture
frames of women cooking.
Maybe more than
just a picture.
Somehow maybe like
a video wall, where
it's actually-- could change.
Oh, that would be awesome.
I'm obsessed with
water, so I had
the idea of making the
walls look like a waterfall.
And it would look
like-- kind of like--
running water.
I want it to be young.
Mature clientele.
Sexy clientele.
So is it going to be a
family-style restaurant?
Definitely.
I love my family.
They have been my inspiration
and they've been in my pocket
for the past two days.
Thank you, guys, so much.
I'll see you guys
soon, thank you.
All right, bye bye.
Two spaces, two days.
Let's do it.
I want a little
bit of information
regarding the uniform.
Very outgoing,
trendy, colorful.
I don't like bright colors.
I like dark, dark, dark, dark.
You want to have
skirts for the ladies?
Yes.
The skirts-- do you
want them above the knee?
Yeah.
I was like, we've got to
make these girls look sexy.
I want long bistro aprons
with the crease down the front.
I want the servers
to be like ghosts.
[music playing]
You owe me a hug.
[laughs]
- OK now?
- Yeah.
Congratulations.
I'm not the biggest hugger,
but I've been hugging the crap
out of everyone lately.
How do feel right now?
Oh, my god.
It's amazing, isn't it?
I'm so excited!
- Congratulations.
- Thanks.
Are you surprised to see me?
- No.
I'm really, really excited
to work with Mary Ann,
because I think she and I see
eye-to-eye on a lot of things.
I want my signature
dish to be white fish.
The food is all going to be
reflecting on the person.
I am very vibrant, very
colorful, outgoing.
I want to keep it simple.
OK.
And concentrate
on the flavors.
I think this is my signature
dish-- the chicken roulade.
Definitely, OK.
The overall theme of my
menu is Virginia's brain.
So looking at this,
you'd want to eat here?
Hell, yeah, I would
eat there every night.
You don't understand--
you're going to wet
yourself when you eat this.
This is so good.
I haven't wet
myself in a long time,
I'm looking forward to it.
[laughs]
[music playing]
GORDON: OK, ladies.
Two seconds, please.
Quick.
The dream is now
becoming a reality.
How exciting is that?
Beyond excited.
It totally is.
OK, there is
other very important
business we need take care of.
Pack your bags,
we're going to Vegas.
Let's go.
Up!
Right now.
Quick.
Get your bags packed,
we're going to Vegas.
Oh, yes.
HEATHER: [giggling]
Jesus.
Can somebody mop the floor?
HEATHER: Oh, my god, no way!
She's excited.
Oh, my god, this day
could not get any better!
I'm freaking out right now.
I'm going to get
to see my dream.
That's just so cool.
[sobs]
Are you crying?
HEATHER: A little.
Aw.
I'm so happy!
I'm very excited
to go to Las Vegas.
It's so unpredictable-- I
have no idea what's next.
I have no idea what's
going to go on there.
No way!
Nice.
Oh, snap!
GORDON: In we go.
HEATHER: You never
know what trick
Chef Ramsay has up his sleeve.
Maybe he wants us to
build the restaurant.
I'll do it.
I've got to say I thought
you've both done bloody well.
VIRGINIA & HEATHER: Thank you.
Just think back to
when you presented
those signature dishes.
What's cooked on the plate?
The nuts are toasted.
The nuts are toasted?
Yes.
Well, f*ck me.
Heather.
Very thick on the outside so
it's very hard to sort of--
digest.
That was my first time
I ever got to meet you.
Did you think that
both of you would
be finalists in Hell's Kitchen?
- I didn't.
- From that dish?
No.
Virginia, I think you
have the record for winning
the most challenges.
Maybe, I think so.
All but one.
The winning team
is the red team.
Virginia, you're on a roll.
Now for the winner.
Virginia, you're
in the final three.
The winner of this challenge--
Virginia, you're going to spend
some quality time with me.
Quiet in the kitchen!
Yes, Chef.
Heather, remember in service
when you burned your hand?
You wouldn't stop cooking.
I knew I hurt myself.
GORDON: Yeah.
I knew because I
felt my fingers sear.
GORDON: Hand in there.
There's quail in
the oven, Mary Ann.
Two extra quails.
Not orders-- just extra quails.
I didn't want the girls to
lose because I made a mistake.
When it comes down
to challenges--
Virginia's awesome.
I've kicked her ass
every night in service.
I've blown past her.
I gone circles away from her.
She kicked my ass in challenges.
- Well done.
- Cheers, everybody.
- Thank you very much.
- Well done.
- Thank you very much.
Cheers.
Well done.
[music playing]
ANNOUNCER: Chef
Ramsay has brought
his two finalists to Las Vegas.
Not to celebrate but
to challenge them.
Right, ladies, I've
brought you to Vegas
to make sure that
you understand who
you're going to be cooking for.
Here I've reserved this kitchen
inside this restaurant--
both of you go in there, cook,
and serve these customers--
in this casino--
your signature dishes.
Are you ready?
- Yes.
- Yes, Chef.
Let's go.
ANNOUNCER: In this battle
of signature dishes,
it's Virginia's chicken roulade
with a beurre blanc sauce,
versus Heather's Chilean sea
bass with pureed cauliflower.
HEATHER: My signature dish
is definitely me on a plate
because it's refreshing.
I really the customers
are going to like it.
All right, all
right, all right.
My signature dish is stuffed
with the best Swiss cheese
you can get, prosciutto.
I want to win so
badly that I can
feel it in my heart and soul.
[music playing]
Ready?
VIRGINIA & HEATHER: Yes, Chef.
GORDON: Let's go.
ANNOUNCER: The
dishes are prepared.
And now Vegas
customers will determine
the winner of this challenge.
Here we go.
Sell it.
Hello, how are you?
I'm fine, thanks.
How are you?
I'm well, thank you.
This is my chicken roulade
with a beurre blanc sauce.
Mm.
VIRGINIA: Swirl it in the sauce.
Chilean sea bass with
cauliflower puree and carrots.
- Which one do you prefer?
- I like the sea bass.
Sea bass.
Thank you, sir.
Hi.
This is my chicken roulade
with a beurre blanc sauce.
ANNOUNCER: Nice.
It's really good.
Seared Chilean sea bass
with curried cauliflower
and carrots.
Yes.
Which one of the two dishes
would you go in the direction
for?
I'd probably pick
the seafood first.
Excellent.
Mm, I got to go there.
GORDON: So you
prefer the chicken?
I prefer the chicken.
Put the whole thing in your
mouth-- swirl it in the sauce.
I like the bass
a little better.
I actually like the chicken.
GORDON: Chicken.
Excellent, thank you.
Which one of those two
dishes do you prefer?
That one.
GORDON: Bass.
I prefer the first one.
GORDON: The chicken.
- Great!
- The bass?
- Yeah.
- I prefer this one.
- The chicken.
- Thank you.
Thank you.
GORDON: Give me give.
Give me five.
GORDON: Four for Virginia,
five for Heather.
It was me five
and Virginia four.
I was like, oh, no way.
ANNOUNCER: Halfway through the
challenge and Heather's bass
continues to lead over
Virginia's chicken.
Bass-- %.
Which one?
Sea bass.
- Sea bass.
- The chicken.
The chicken.
The chicken she said.
Definitely that one.
GORDON: Definitely the chicken.
- Definitely the chicken.
- The chicken.
The chicken!
GORDON: The chicken
Yes!
It was very close.
It was neck-and-neck
the whole time.
I poached the chicken.
I try to get my way by
flirting with the customers.
Oh, you poached it?
VIRGINIA: Yes, I did.
Oh, Oh, then I'll tell you.
I would go for the chicken.
You ate that like a pro.
I'm going to have
to go with the fish.
Virginia was
caressing the customers.
And, you know, I was like,
you've got to be kidding me.
- Which dish do you prefer?
- The bass.
Thank you.
Thank you very much.
I've got to go
with the first one.
GORDON: The chicken?
Virginia--
Yes?
If you get this, it's over.
Yes?
Heather, you need
this for a tie.
- Yes, Chef.
- Yes?
Let's go.
Come try my chicken roulade.
Smell it.
It smells fantastic.
GORDON: Explain about the puree.
Eat it.
Take it-- a whole thing in.
Which one do you prefer?
I think both of
them is very good.
GORDON: Both are very good.
That's very kind but I
need a decision from you.
Which one is--
I like the that one.
The best!
Oh, come on!
Thank you very much.
ANNOUNCER: With the
challenge tied up,
it's up to one final customer
to determine the winner.
This is my chicken roulade.
There's some--
HEATHER: Don't eat it all.
VIRGINIA: No, eat it all.
Pressure, pressure.
I know you love it.
GORDON: Which one of those
dishes did you prefer?
Oh.
Oh, I don't know.
I couldn't make the decision.
You can get chicken any day.
Ladies, stop.
Give him some time to think.
They were both excellent.
I'd have to order both of them.
I need a decision from you.
The chicken.
The chicken!
He likes the chicken everybody!
Well done.
That was very closely
contested there, yeah?
HEATHER: Losing the challenge--
it sucked.
You know, even though I'm
this well-rounded chef,
maybe I'll also lose.
Because Virginia has a palate
that's just untouchable.
Both of you, come with me.
I've got one more
thing to show you.
Let's go.
VIRGINIA: After
the challenge, Chef
Ramsay took us up to the rooftop
where you can see all of Vegas.
It was awesome.
I thought he was
going to be like, now
jump off the building if you
really want the restaurant.
This is it.
In hours from
now one of you will
be winning in Hell's Kitchen.
And this city here is going
to become your home town.
And I think back to
what it was like when
I opened my first
restaurant-- the tension,
the nerves, the pressure.
Extraordinary.
And I wanted to share
that moment with you
by saying well done.
And invite both
of you to London.
Here are the tickets.
- Oh, wow.
No way.
Tickets for you both and
an invitation to dinner--
my establishment in London--
to come and enjoy yourselves.
Oh, my god, thanks!
You've gotta be kidding me.
Because I wanted
to go to London,
I wanted to see his restaurant.
You'll see exactly
where I started
and what it meant to me when
I got my first restaurant.
I was so surprised.
I loved it.
That was such a kind
and generous gift.
GORDON: Yes?
- Awesome!
Yes.
Thank you.
Thank you.
OK.
Let's get back to
Hell's Kitchen.
Yeah?
- Yes, Chef.
[music playing]
ANNOUNCER: With hours
before their newly remodeled
restaurants open
their doors, there
are some unexpected issues
for the chefs to deal with.
Hi, Albie.
Hey, how you doing?
Nice to see you.
Same here.
Heather, how are you?
- How are you?
- Good.
How's it going?
Some real good news and
we have some decisions
that we have to make.
We've got-- we've got a
few things to talk about.
Got a lot of
things to do, huh?
One of the big issues is
the plum color that you wanted
to do on the columns--
it's just really
coming out a little too dark.
Like if it's lighter, is it
going to go with this color?
We could do it
just a couple-- just
a couple of shades lighter.
- Yeah.
OK, perfect.
The stairs.
Yeah.
We're not able to get
the Plexiglas that we need.
We're trying to figure out a
way to give the stairs punch,
so we've thought about
introducing this teal color.
We couldn't get what we
wanted but we still made
something special out of it.
- OK.
That's fine.
One of the big issues
is the water wall.
We've just got to
really find out
about how we're getting the
water pumped into this thing.
There's a lot of
work to be done,
a lot of progress to be made.
And the waterfalls-- it's
definitely getting me nervous.
Honestly, I am stressed out.
What else?
Our upholstery guy does
not have the capacity
to re-upholster nine booths.
It's concerning
that, you know,
a lot of the things in the
restaurant aren't even done.
Everything could be wrong.
[music playing]
I don't know how fast
I'm going to fall asleep,
because it's like Christmas
Eve for me right now
and I'm just so excited.
I'm not going to
be able to sleep.
Oh, my god, there's just going
to be so much on my mind.
I can almost taste
Vegas right now.
It's so close.
And I'll be damned if I let
anyone take that away from me.
[music playing]
I just was really
excited when I woke up--
like it was Christmas day.
This is definitely one of
the biggest days of my life.
All right, you get to go on
here, little poker doodle.
Mr. Long Wellington.
I can't lie here.
ANNOUNCER: There's just hours
left before Heather or Virginia
will have their own restaurant.
But little do they know
the key to their future
lies in their past.
[music playing]
[yelling]
I bugged out.
I gave Rachel the biggest hug.
How are you?
Good, how are you?
I was really happy to see
Heather in the finals.
Virginia-- big surprise.
[inaudible]
Yo, breakfast, b*tches!
Giacomo!
VIRGINIA: Hi, Tom.
I didn't think Virginia was
going to get as far as she did.
I thought it was three
strikes and you're out.
Like me.
I didn't know you guys would
be walking in like that.
So are you guys going to,
like, help us today and stuff?
Better not be a
lot of work to do.
I knew that we were going
to have to pick our own teams.
And there's three
really strong people
and three really weak people.
I'm excited you guys are here.
I knew exactly who I
wanted in my kitchen.
I've got to rely on whoever is
in the kitchen to make my food.
I've really got to trust them.
[phone ringing]
Hello?
GORDON (ON PHONE):
Hi, good morning.
I'd like to see
you and Heather--
and all your friends-- in the
kitchen straight away, please.
OK, thanks.
Bye.
GORDON (ON PHONE): Bye.
[music playing]
Think you can open Hell's
Kitchen without K ?
It's been a while since
I've seen some of you.
Yes, Chef.
Giacomo.
Yes.
Dude, you don't have the
f*cking gas on, stupid.
GORDON: Giacomo!
Tom.
Tom, you're sweating
in the f*cking food.
Good to see you, big boy.
Thank you.
GORDON: Rachel.
Do you want to go home?
It-- it--
Man
Hello, Chef.
Chef, can I put on my uniform
and come back in the kitchen?
I think that is a good idea.
Garrett.
Come on, I've gotta
get-- get going.
What did I say to you
about taste, taste, taste?
Keith.
Keith, do me a favor--
just pull your pants
up a little bit, yes?
You got it, Chef.
I wear my underwear up
high and my pants low,
because that's how I rock them.
[laughter]
Good to see you all back.
Welcome back.
Ladies, these are the
people that you'll
be relying on for
the most important
night of your cooking career.
OK, Virginia.
Yes, Chef.
You won the challenge in
Vegas just by a fraction.
So you get to choose first.
VIRGINIA: OK.
Think-- the first person that
you'd like on your brigade.
Think about your decision
and think about it carefully.
Yes.
The first person I pick--
is you, Keith.
I'd rather be
on Heather's team
because Virginia
doesn't deserve it.
I personally don't think
you're ready to leave.
I personally think that you
have a hard-on for Virginia.
So f*ck her.
OK, Heather.
Again, crucial decision.
Take your time and tell me who
you would like on your team.
Rachel, Chef.
I knew who I wanted to get.
I'm really happy I have Rachel.
OK, Virginia--
second person that
you'd like on your team is who?
Um-- you, Tom.
Thank you.
GARRETT: Whoo!
It's Tommy Touch.
TOM: Thank you, Garrett.
I know how Tom works.
He wasn't that great
in the kitchen.
He didn't know
what he was doing,
he couldn't handle the pressure.
I'm so happy that
he's not on my team.
Wow.
- Look, he's already sweating.
- I'm feeling it.
Well, shit, it's hot over there.
OK, Heather, second person
you'd like on your team.
Who is it?
Sara, Chef.
GORDON: Sara.
Honored.
Thank you.
VIRGINIA: Sara and
I aren't friends.
I don't even consider
you a friend at all.
SARA: Oh, I'm not popular again.
Bummer.
I figured I'd get a lot
more response from Tom
than ordering Sara around.
So far, Heather--
all girls.
And Virginia-- all boys.
OK, Virginia-- third
and final person.
[music playing]
Giacomo.
I thought that just
giving Giacomo a chance
and not having Giacomo
be last would boost
his confidence a little bit.
Plus I like Giacomo's
attitude better.
All right, let's do this.
GARRETT: I was kind of
surprised they left me around,
and I ended up not
getting picked at all.
Garrett, please go
and join Heather's team.
GARRETT: I've had
respect for Heather
and it won't be very hard
to get motivated to work
my ass off for her.
I know exactly how to get
what I want out of Garrett.
OK, Virginia and Heather--
go back to your dorms and brief
your teams on your menu.
Let's go.
Off to the doors.
ANNOUNCER: With just under
hours to go before tonight's
dinner service,
Heather and Virginia
must now fulfill one of a head
chef's most crucial duties--
inspiring their team.
All right.
I wanted to pick people that
everybody thought was weak
and see what I could
do with you guys.
[music playing]
That's why you picked me?
No I felt that if I
did pick weak people,
you could carry them a little.
I'm really glad
you guys are here.
No matter what
differences everyone has--
just be really cool.
Sara and I have had
our crap back and forth.
(HELIUM VOICE) I told
you get back in the kitchen
and f*ck off.
You think it's funny just
cutting up and being a smart--
SARA: Yeah, I just
think you're a bitch.
We may not get along
outside of this kitchen,
but we want to see
Heather succeed.
I don't think Heather
has anything to worry about
and I'm a team player.
I was, like, picturing in my
head who I would want to pick,
and you guys are exactly it.
VIRGINIA: Starters-- three
of them-- jalapeno tortellini
stuffed with Manchego cheese.
I like this menu.
It's kind of [inaudible] style.
VIRGINIA: Herbs--
I think Virginia's
menu sounded great.
It's just a matter
of her executing it.
-
Appetizers-- everything
is wicked easy.
Every station is really light.
The meat station
only has one item.
That's it.
It's not chicken, is it?
Garrett, the chicken is raw.
Yes, Chef.
You're going to k*ll someone.
No.
I like Heather's menu
because she was smart about it.
I really think
Heather planned this
out and set us up for success.
I'm not going to put a
lot of stress on you guys.
And, obviously, you guys
do know that what I demand
is, like, perfection.
All right, listen.
If you win, you have
to guarantee something.
If there's money
involved, I'm going
to make sure that I do
everything in my power for you
to win.
If I win--
I know.
I don't have to give
you guys anything.
Listen, I want some money and
I want it right now in writing.
I just feel like bribes
don't make people work harder.
It's going to
make me work harder.
I'll give you the
money even though I
don't really believe in that.
I'll give each $ , .
All right.
I'm the only one that doesn't
have a job when this is over.
So, you know, $ ,
is always good to me.
ANNOUNCER: With only eight
hours to prep a brand new menu--
and a multimillion dollar
restaurant on the line--
Heather and Virginia are
pushing their teams to perform.
You guys, there's
tasting spoons.
Taste as much as
you can all day.
We are determined.
This is our chance
to get food out.
I feel very confident today.
My menu, my team,
throughout everyone--
the energy in the kitchen.
I'm very proud of the way
that things are going.
Everything done by
o'clock-- station's set up.
In the bank.
Book your flight today.
- Hey, Heather.
- Yes?
Can you come
here for a second?
HEATHER: Sure thing.
We have a pretty big issue.
These booths came out--
you can see it doesn't
fit on this side.
It's tight on that side.
We have it on this side tight.
If we just cut out--
cut this one little section.
JOHN: You OK if it's notched?
Yeah.
Just cutting a
corner will work
and then we don't have to
do a table in the middle.
Then we're just consistent.
Yeah.
It's a really good option.
Do what you
gotta do, you know?
OK, well, I think we've
got a solution to that.
- Yeah
- Awesome.
High five.
- We'll give you a holler--
Food's coming along great.
We're almost even set up.
If you need help-- holler.
JOHN: All right, we'll go do it.
It's a simple solution.
So by o'clock
everything has to be done
and we can go over
all the dishes.
I'm a little bit concerned
about Tom and Giacomo
when they get under pressure.
You're cooking in a burned
pan, you f*cking d*ck!
You don't know what's
going with the duck?
No, sir, I don't.
Oh, my god.
VIRGINIA: But I know that
all three of the boys
are going to give me
their best anyway.
I really want to see
them shine tonight.
You've got to make sure
that they're nice and clean,
because it's my pet peeve--
I can't stand that.
In the kitchen I
know what I'm doing,
but I'm concerned
about the dining room.
I'll be right back.
Hi, how are you, John?
- How are you?
- Nice to see you, Albie.
Hello.
What's up?
Well, um-- we're--
OK, what is it?
The water walls--
as you could see-- we
don't have water running yet.
We don't have the
material on there yet.
We haven't lit it.
We don't know if we're
going to get them to work.
The waterfalls should have
been up by now and they're not.
They might not even
be up when we open.
I'm trying to say it
calmly but I'm really worried
about opening tonight, frankly.
So what do you
guys want to do?
Give up and leave it like that?
No, no.
I mean, that's the problem.
I mean, we can't open
with it like this--
we can't give up like that.
It's a hole in the wall.
VIRGINIA: I'm a
little stressed out.
You focus on the food
and we'll focus on this.
ANNOUNCER: With only four hours
to go before the doors open,
both dining rooms are
still way behind schedule.
Luckily, the kitchens
are running smoothly.
Looks good.
Thanks, Chief.
ANNOUNCER: The finalists are
preparing three starters, three
entrees, and three desserts.
Heather's appetizers include
a warm goat cheese tart
with candied pecans, and her
entrees feature her signature
spiced Chilean sea bass.
The centerpiece of
Heather's dessert menu
is a warm bread pudding with
caramel and vanilla ice cream.
Ready?
HEATHER: Yes.
Thank you.
Salad?
Salad is a chicken salad.
There's Napa cabbage, butter
lettuce, and some spring onion.
Unfortunately, the chicken
looks like it's been chewed up.
Regurgitated, chewed, and
it shows me that no one's
cared the way they sliced that.
- Yeah.
- Next?
This is my sea bass.
We put a little curry
oil in the cauliflower.
It's nice but it's too boring.
And tonight is not
a boring night.
Tonight has to be--
up there.
OK?
That looks stunning.
My chocolate empanada.
GORDON: Yeah, that
looks stunning.
Absolutely stunning.
- Thank you very much.
GORDON: Thank you.
- Thank you.
Very good.
He had suggestions-- which I'm
totally accepting all of them.
I'll work however long
it takes to do it.
- OK, Virginia.
- Yes, Chef.
GORDON: Here we go.
ANNOUNCER: For her big night,
Virginia's starters will
feature a jalapeno tortellini.
Her entrees will include short
ribs braised in red wine.
And for dessert an old
fashioned ice cream sundae.
VIRGINIA: This is my tortellini.
Presentation looks lovely.
Thank you.
Center the tortellini.
Spot on, really nice.
VIRGINIA: Thank you.
Just be careful of the
thickness of the pasta.
Foie gras is nice.
And I don't know
what they're doing--
these little buggers here.
I mean, it's a quail egg.
What you're doing is putting
things that look great
on there, but
you're not thinking
about things that taste great.
For the palate you have I don't
expect to see that on there
right now--
a day like today.
So do something about that.
The short rib?
Braised short ribs
on top of parsnip puree
and honey mustard sauce.
I like that.
I quite like that.
VIRGINIA: You do?
Good, well done.
Thank you.
He pretty much liked my menu.
Just a few different
tweaks and-- and it's
all his opinion as well, it's
nothing that I have to do.
Virginia's the typical
creative Californian--
out there.
Heather's a very gritty,
hard ass New Yorker.
You can't think
of two menus that
are at the opposite end of
the spectrum from each other.
So two completely
different dining spaces.
[music playing]
ANNOUNCER: While the
workers on Virginia's side
of the restaurant
are still scrambling
to make her waterfall work--
Heather, let's go
into the dining room.
ANNOUNCER: Heather's
restaurant is ready for Chef
Ramsay's scrutiny.
[music playing]
GORDON: The feel is what?
It's an inspiration by family.
I want everyone to
know how outgoing I am.
And I love art.
GORDON: You've got the
screens in the booths.
Tell me about this
bit over here.
The wall right here is
the video screen of myself.
I want to get that across--
that passion I have.
I want everyone to see what
I went through to get here.
GORDON: You've kept
the colors very light.
It's very vibrant.
You know, you feel it.
I want it to be
like a white canvas,
so everything that
comes is an art dish.
Yeah, OK.
But don't take this personally--
- OK.
One thing I'm not
very happy about
is the graffiti on the wall.
HEATHER: It's dry erase so you
can just wipe it right off.
It's just
everything's so elegant.
You've done a really nice
cool job of making this look
quite hip, young, vibrant.
I just don't know if I
want to sit and read that.
I'd rather see a nice comment
from you-- to the customers
personally-- via a menu.
HEATHER: The chef--
he wasn't a total fan
of the graffiti on the wall.
I'm really concerned about that.
- Ready
- Thank you.
Yes.
- Let's go.
Virginia!
Virginia.
- Yes?
Can we just have
you for two seconds?
Sure.
ANNOUNCER: With only
minutes before the doors open,
Virginia is about to find out
the fate of her waterfall.
JOHN: We've got news for you.
VIRGINIA: OK.
All the holes
have been filled.
OK.
JOHN: We've got water.
I'm feeling like you're
going to be complete.
Cool, that's great.
I think it looks great.
I'm really excited and now I
know where to take a shower.
My waterfalls are awesome.
I was very concerned
about them but everything
ended up working out.
Thanks, guys.
It really adds something
special to the room.
GORDON: Virginia?
Mosey through the dining room.
I'd like to see
what you've done.
Yeah?
Let's go.
Quick.
What are you trying to tell
them just as they sit down?
I want them to be
comfortable and feel
like they're in somewhat
of a fine dining situation.
Uh-huh, because
it's sumptuous.
It's rich.
VIRGINIA: Yeah.
These sort of
nice sedated colors.
The main theme is supposed to
be, like, the desert and water.
GORDON: Because it's like--
VIRGINIA: And the desert sunset.
That
There's water running
off there, isn't it?
Yeah.
It looks cool
when you're sat here
and you're looking at
this nice array of lights.
You know-- I mean,
one thing ladies
enjoy joy in dining rooms
is being lit properly.
And one thing you've got right
here the lighting-- really
nice glow on their faces.
That's interesting
that you know that.
What I like about
this-- it's cozy.
Be happy with it.
- I'm psyched.
GORDON: Good.
And I just want it to
be open and I want to get
that, you know, full board.
And I want people to
be working, and rolling
and moving, and doing it.
Speed it up.
Let's go, speed it up.
All right, guys, we're
going to be starting
in just a couple minutes.
So exciting.
ANNOUNCER: Just minutes away
from the most important service
of their lives, Chef Ramsey
has final words of advice
for Heather and Virginia.
Virginia, Heather--
two seconds, please.
Both of you are one
dinner service away
from winning your
very own multimillion
dollar restaurant in Vegas.
Tonight, I'm going to be
monitoring everything-- what
goes on the plate, what
comes off the plate,
your leadership qualities.
When you talk to brigade--
they're not your friends.
They are your staff now.
It's your staff, your
team, your big night.
Get it right.
Now spend some time
with your teams.
Tell the, exactly what you want.
Good luck to you both.
- Thanks.
GORDON: Go and do
the briefing now.
Good luck.
Thanks, you too.
All right, guys.
Where's Rachel?
Over here real quick.
All right, um--
Giacomo?
Opening the doors in
literally three minutes.
Be strong for me tonight.
I'm counting on you.
You're my blood, you're
my engine right now.
HEATHER: Communication
is the key tonight.
No frustration, no yelling.
I'm the one doing the yelling.
Have fun tonight.
If you burn something, don't
serve it to me-- redo it.
For the next four hours
I'm not your friend.
I'm your boss.
On the count of five,
say that's my boy blue.
One, two, three, four, five.
ALL: That's my boy blue!
ALL: Go red team!
Whoo!
ANNOUNCER: Tonight,
there is excitement
in Hollywood over
the debut of Gordon
Ramsay's two newest proteges.
Virginia's desert oasis
and Heather's urban bistro
will go head-to-head.
Don't slam us.
I won't slam you guys.
You've seen all
these guys rush.
It's not pretty.
Yeah, we don't do well.
Let me be on the
winning team for a change.
Even a blind
squirrel finds a nut.
Today's the day Tom
Pauley finds a nut.
ANNOUNCER: Tonight's
dinner service
will determine who will
become the executive chef
at a multimillion
dollar restaurant
in the billion dollar Red
Rock Resort in Las Vegas.
Breathe.
We've got this in the bag.
Yes, ma'am.
GORDON: Giacomo.
- Yes, Chef.
GORDON: You're cooking
the fish, yeah?
- Yes, Chef.
- Oven's on?
- Yes, Chef.
- Are you sure?
Positive.
I checked it four times already.
ANNOUNCER: Feedback
from tonight's diners
is more important
than ever, as it
will help decide
which chef deserves
the opportunity of a lifetime.
I'll have the
scallops, please.
Steak-- medium well, please.
All right, listen up.
Four covers, table -- three
soups, one chicken salad.
Entrees-- three New
Yorks, one bass.
Yes, Chef.
So everything just started.
First they get in the kitchen.
It's vibrant, it's
moving, and it's fast.
Everyone's short,
sharp, punchy, and
there's a really nice response.
You feel quite secure in there
because it sounds positive.
Virginia?
First order in.
Yes, thank you very much.
First order in.
- Louder.
- Louder, please.
Louder, please.
Four guests, table .
Two scallops, two tortellinis.
Entrees-- two
snapper, one chicken
roulade and one short rib.
All right, move.
Move your ass!
Yes, Chef.
Thank you very much.
So blue-- very
calm, very sedate,
and they've got the same
energy as the red team.
Which is not a really good
positive sign before service.
All right, up to
the pass right now.
Let's go.
HEATHER: I don't
hear any talking.
I want to hear that countdown--
four minutes, three minutes,
two minutes.
- Yes, Chef.
Yes, Chef.
GORDON: Heather?
Yes.
Very important
customers in tonight.
Very.
Yes.
ANNOUNCER: Unbeknownst to
the chefs, the president
of the billion dollar
Red Rock Resort
will be sampling
food from each menu,
and giving Chef Ramsay
his recommendation.
Quality control, yes?
Yes, Chef.
Everything, yes?
Yes, Chef.
Get this down.
I need those apps now!
Right now in my hand.
Let's go.
Tarts, please.
I want this so frickin' bad--
I'm not going to
take it laying down.
I mean, I'm going to give
this girl a fight tonight.
Table , please.
ANNOUNCER: With Heather
determined to get off
to a fast start,
appetizers are leaving
the red kitchen in a hurry.
Table .
ANNOUNCER: Meanwhile,
in the blue kitchen
things aren't moving
quite as fast.
GORDON: Food's hanging around
too long there, Virginia.
VIRGINIA: Yes, Chef.
I'm most nervous about
idiots on the hot line
screwing up my food.
GIACOMO: Virginia-- You
need help, say the word, OK?
VIRGINIA: I got it.
I got it.
I got it.
Virginia was spending so
much time plating these dishes,
the food was just sitting there
and it was just a big mess.
ANNOUNCER: Virginia is
meticulously plating
each and every dish herself.
Want me to finish this?
Sauce around it?
VIRGINIA: Wait, hold on.
Don't take control here.
ANNOUNCER: But her
need for perfection is
causing a backup at the pass.
Start talking to your team.
We're slowing down, yes?
ANNOUNCER: Meanwhile, out
of of Heather's diners
have already received
their appetizers.
It looks amazing, right?
ANNOUNCER: But the real
test is in the tasting.
It's not hot enough.
It's not?
It doesn't have
a lot of flavor.
Let me do something
else instead.
Chef?
- Yes?
JEAN PHILIPPE: They
didn't care for it.
They didn't care for it.
No, they were
expecting it to be warm.
And then a little bit more
flavor into it as well.
OK.
So the gentleman wants to
have the scallop soup instead.
One scallop soup
on the fly, please.
Scallop soup.
Mistakes are definitely
not even an option for me.
I do not want to walk
away not a winner tonight.
Everything that you
touch, see, call out
is quality control.
One dish has back already.
Lift them up and get a grip.
Yes?
HEATHER: Yes, Chef.
No dishes are
coming back tonight.
Not one more.
Sarah, make sure you're warming
that tart all the way through.
Understand?
Yes, Chef.
ANNOUNCER: While Heather
tries to stabilize her catch,
Virginia is also
having quality control
issues with her brigade.
Giacomo, less salt
and more walnut oil.
Less salt and more
walnut oil, Chef.
You know what?
Redo the salad.
Bring me another one
as fast as you can.
GORDON: I'm glad you made
that decision, you know that.
For now we're slow, but one
thing you have done-- hey--
is control the quality.
But get them fired up
a little bit, yeah?
VIRGINIA: Yes.
- Come on, Giacomo.
Wakey, wakey, big boy.
VIRGINIA: You guys,
you have to speed up.
My panties are in a bunch.
I'm years old, I don't
need anybody to get me
all psyched up to go do my job.
You know what I mean?
ANNOUNCER: It's an hour
into dinner service
and Heather has served
most of her appetizers.
Let's go.
Let's go.
Let's go.
ANNOUNCER: In the blue
kitchen the good news
is Virginia isn't letting any
subpar food leave her kitchen.
This-- this is raw.
Really?
Just-- you know what?
Just look at it-- it's raw.
ANNOUNCER: The bad news
is-- thanks to Giacomo--
not much is leaving the
blue kitchen at all.
Giacomo, how long
for that snapper?
seconds.
VIRGINIA: I need it right now.
seconds, Chef.
I was running around
like a jackass.
I was kind of the beotch--
if you will-- of
the whole group.
I'm getting really concerned
because nothing is coming out.
VIRGINIA: Yes, Chef.
GORDON: Look at the red team.
They've got them on the hot
plate dressing the food.
You can't be that isolated.
VIRGINIA: Yes, Chef.
I'm telling you now--
for your own sake--
you cannot get stranded.
All right.
I'm going to need you to help
me plate with this, Keith.
KEITH: But I gotta
cook the next ones.
VIRGINIA: No, you don't.
You need to help me plate
because I'm getting behind
up here and I need your help.
Keith is bothering
me a little bit.
I think he's taking advantage of
me because he knows I need him.
KEITH: All right,
give me the plates.
I'll plate it.
VIRGINIA: Pull the f*cking
plates out yourself.
Yup.
Why should we do all the work?
And she just stands
there and yells at us,
and then she gets a restaurant?
What the f*ck is that?
Here you go.
VIRGINIA: Thank you.
ANNOUNCER: After finally
delegating to her team,
Virginia is closing
the gap on Heather
and has served out
of of her appetizers.
SERVER: Bon appetite.
Wow, that is so good.
ANNOUNCER: Diners in
Virginia's restaurant
seem to be enjoying
their appetizers.
But will she be able to
live up to the standards
of the Red Rock president?
I think the pasta
was a little thick,
and it took away a
little of the flavor.
ANNOUNCER: Meanwhile,
some of Heather's diners
have strong opinions as well.
Both pro--
I know this soup was
phenomenal I really do.
ANNOUNCER: --and con.
It's like warm saltiness.
You're not happy?
How long on two bass?
Two minutes, Chef.
HEATHER: What is wrong with it?
Didn't like it again.
OK.
Argh!
She wants the scallop
soup instead, please.
Scallop.
One scallop soup on the fly!
Go light on that dressing.
Go light, light, light
on that dressing.
It's coming back.
I just kept on screaming
at Sara because she
kept on messing things up.
If you screwed up my
chance, I'll come after you.
There's seasoning on
every salad, right?
SARA: Every salad.
Then why are we
getting complaints
that there's no seasoning?
You know, the bitch switch
went on all over the kitchen.
Just tone it down a little bit.
Chill out.
ANNOUNCER: With two dishes
having already been returned
to the kitchen,
Heather knows she
has very little room for error.
HEATHER: It's medium rare.
Let's have rare.
- You want medium rare?
- Yeah.
- Give it, give it, give it.
Get me a Me, medium
rare right now.
I'm not your friend for the
next four hours, I'm your boss.
This has to go perfect.
Rachel--
One second.
HEATHER: Steaks, Rachel.
Right away!
Heather's riding my ass.
She didn't let up on
us the whole time.
Rachel, I need those steaks.
Coming at you now, Chef.
ANNOUNCER: Heather seems
to have straightened out
her quality control problem.
HEATHER: These
steaks are perfect.
Thank you, Chef.
ANNOUNCER: And her
efforts are paying off.
It's cooked perfectly.
It's just how I like it.
ANNOUNCER: But some opinions
are more crucial than others.
Table -- they want to
see their main courses.
There's-- they will be ready.
It's coming out.
ANNOUNCER: Although Virginia has
served most of her appetizers,
she's trying to play
catch up on her entrees.
Yes, please,
everybody-- speed it up.
Speed it up.
Let's get through this.
Come on.
Tom's standing there
playing with himself.
- Why are you standing there?
- I'm waiting--
Don't ever stand there.
Listen, don't--
don't even go there.
All right?
Plate the f*cking things.
VIRGINIA: Two snapper,
two short rib.
Right.
Tom, if you're
standing there, I
want to hear you repeat it,
repeat it, repeat it, please.
I can take all
the shit from a man
but I don't like being
bossed around by a woman.
Tom, don't f*cking
hold the line down.
It's like listening
to my ex-girlfriend.
I-- I don't know.
Tom-- two chicken
roulade, two snapper.
How long?
TOM: They're coming.
GIACOMO: seconds.
Right now, Chef.
TOM: [grunt] Shit.
GIACOMO: You OK, Tom?
TOM: Damn it.
GIACOMO: Burn or cut?
TOM: Cut.
Aw, shit.
MARY ANN: Bad?
TOM: Yeah.
MARY ANN: Medic!
Here, wrap this up in a towel.
Go, get out of here.
TOM: f*ck!
m*therf*cker.
Two chicken roulade,
two snapper-- how long?
Hold off on those two
snapper for a second.
Tom cut himself.
Son of a bitch.
Tom cut himself and I'm really
stressed out about that.
[sigh]
Come Come on, where are they?
Come on, man.
f*ck.
Fire this.
See how these are all scallops?
I'm not firing that right
now because I'm nervous.
Give me-- help me
with some band aids.
Come on, somebody, I'm
bleeding through this shit.
Come on.
I just want--
Come on, hurry up.
Yeah, show me.
Oh, come on.
- I'll be all right, man.
Yeah, I know that.
But right now I think
that kitchen needs you.
You're OK?
I know, I'm-- I'm--
Rather big drama queen.
Come on.
You know, if someone hurts
themselves and you start going,
oh, you're a drama queen,
you p*ssy-- blah, blah, blah.
I'm like, what's
that about, dude?
Let's go.
Drama queen, my ass.
Come on.
GIACOMO: You ready?
OK, hold on.
Come on, get out of here.
What do I need?
Two chicken
roulades, two snapper.
Two snapper-- eight minutes.
You need--
I'm ready, I'm ready.
Let me know.
All right, I just
need to cut it?
- You all right?
- Yeah, I was just--
I was cleaning the knife off and
it went right through the rag.
Tom, no point in
running back there
like little f*cking rhinoceros.
Get a grip, yes?
So then how long?
Two chicken roulade,
two snapper-- how long?
Two minutes.
Considering Tom had
about three things to do,
he just couldn't really
grasp what was going on.
Service, please.
That's table six.
Speed it up, speed it up.
ANNOUNCER: In an
effort to catch up,
Virginia pushes out entrees.
It's really yummy.
ANNOUNCER: And her potential
boss weighs in on her efforts.
FEMALE DINER: Is it good?
Yeah, she did a great job.
She's back in the competition.
Vegas, come on.
You can do this-- come on.
Four chicken, one short rib.
Bring it up now.
What's with the roulade?
Hey, how about
move your big fat
ass and look on the f*cking--
don't start that bullshit now.
It's like a broken
record-- about the sweating,
and you're fat, you know.
And this and that.
And I'm like, you
know, I am what I am
and I'm not a bad
looking guy, really.
We're going to bang out
these entrees right now.
Tom, you better be ready.
TOM: I'm on it.
Service, please.
ANNOUNCER: By pushing
her brigade to the limit,
Virginia has finally managed
to serve all of her entrees.
But perhaps a
little too quickly.
Service, please.
- What's the matter?
- They don't like it.
It's-- it's bland.
It's too much oil in the plate.
OK, what do they want instead?
They would like the same.
VIRGINIA: All right.
Fire two snapper.
How long?
Keith, was there any
more snapper left
after you cleaned the fish?
No.
OK.
Do we have any more snapper
at all in the house?
Son of a bitch.
I pretty much ran
out of everything
and I didn't have a back up.
Nope.
m*therf*cker.
We don't have any f*cking food.
ANNOUNCER: While
Virginia has run out
of food to replace
her returned entree,
Heather has started desserts.
Come on!
We need to get these
desserts out right now.
RACHEL: Yes, Chef.
- Yes, Chef.
Now I've come to
serve the desserts.
And this is where
it's absolutely
crucial in any service that
you keep that momentum up.
HEATHER: Give me
those empanadas now.
SARA: I'm looking for the mint.
The mint is down
below the station.
SARA: Behind.
This is not how we
plated in the beginning.
This is not how we plated.
The berries go like
this off the side,
the quenelle goes right here.
SARA: Ugh.
What?
GARRETT: Hurry, Sara, hurry.
Come on.
HEATHER: Let's move.
SARA: Turned down.
Better?
Look, Sara.
Sara, look-- they
don't look alike.
Take it back with
you and do it again.
SARA: This is Ret*rded.
This is so stupid.
I made a mistake but it's
not the end of the world.
I would say "big deal"
but that would probably
land me a punch in the snotbox.
Now we got all the
cream underneath on them.
Look.
Guys, watch
underneath the plates.
Get them cleaner.
You shouldn't be standing
there cleaning their mess.
Wipe the bottom
of those plates.
Make this perfect.
Perfect, boys and girl.
ANNOUNCER: While
Heather's temper
is running short with her staff,
Virginia is just running short.
I'm really concerned
about the fact
that we have no
food for the table.
They don't want anything
else main course wise.
They just want to have
their dessert at table six.
OK, table six.
Fire dessert on table
six and make it perfect.
ANNOUNCER: With
both kitchen having
ups and downs this evening,
each chef is determined
to have a strong finish.
Perfect!
Let's end with a bang.
VIRGINIA: That's it.
Get the other desserts
going, going, going.
I want first,
followed by .
Yes, Chef.
One table at a time.
VIRGINIA: Don't wash your hands.
Speed it up, speed it up.
Service, please.
Service, please.
Table .
Table .
Almost a complete service!
The bread pudding was
just absolutely phenomenal.
VIRGINIA: You know how to
plate it and make it look sexy?
HEATHER: Come on,
finish that ticket.
Where is it?
Go, go, go, go, go.
I don't know where
you're at, honey.
Giacomo, read the
freaking ticket!
Come on!
Table .
Last--
- That's the last table.
- Yes, Chef.
- Wipe them down.
- I need everybody's help.
Let's not fade out here, this
is the most important part.
Hot fudge sundae-- you
know, it's very good.
Service, please.
Table .
Two ice cream
sundaes right here.
Guys, nice job.
Thank you very much.
Nice job.
Thank you very much for
all of your help tonight.
Here you go.
- Thank you.
I tried to help Virginia win
because I want to win $ , .
Honestly, thank you.
Thank you, thank you.
Nice job.
Nice job, nice job.
Salute.
Thanks, everybody.
Chin-chin.
[music playing]
Give each other a
round of applause.
OK.
Virginia.
- Yes, Chef.
- Heather.
- Yes, Chef.
- Well done.
Thank you, Chef.
Thank you.
OK, time to get real.
And time to get serious.
Virginia.
Yes, Chef.
Heather.
Yes, Chef?
My decision will
be greatly influenced
by someone that you did not
know was in the dining room
this evening.
Scott.
[music playing]
- Hi, Chef.
- Good to see you.
Good to see you.
Ladies, this is Scott Kreeger.
Hello.
The president of the
billion dollar Red Rock Resort
in Vegas.
He was dining from both menus
and his comments will weigh
heavily on my decision tonight.
Scott, just give us a quick
insight to your experience
from both menus, please.
Heather, your sea bass dish--
delicate presentation,
exquisite, wonderful dish.
Thank you
Virginia-- short ribs--
best I've ever had.
Thank you, Chef --
or thank you, Scott.
You're welcome.
So I think you guys
did a great job.
I've got to tell you-- this is
a really, really tough decision
right now.
- Thank you.
- Thank you, Chef.
I appreciate that.
Thank you, my pleasure.
OK.
Virginia and Heather say
goodbye to your staff.
Go back to the dorm
and I will let you know
when I've made my decision.
Yes, Chef.
Good bye.
Thank you.
- Good luck.
- Good job.
Thank you so much.
I think we kicked ass tonight.
Giacomo and Tom
have a reputation
of being the weak
links and I wanted
to be successful with them,
because I thought that that
would make me look better.
And that's what I did tonight.
I love you.
RACHEL: Bye.
Love you.
RACHEL: I know.
I had a great, great crew.
I'm really, really
proud of them.
You know, even if I don't win I
had a great restaurant for one
night.
[music playing]
- That's it.
- That's it.
- Over.
- Over.
I'm nervous about tonight.
I'm excited, I'm
happy, I'm sad--
I'm not sad, what
am I talking about?
I'm freaking amped.
So I think I lost.
I think I lost.
Going up against Virginia--
she has nine lives.
I have no idea
what Chef Ramsay's
decision is going to be.
ANNOUNCER: Chef Ramsay's
decision tonight
will be based upon
customer comment
cards, Scott
Kreeger's evaluation,
and his own observations.
I want to hear that
countdown-- four minutes,
three minutes, two minutes.
Yes, Chef.
Yes, Chef.
I'm getting really concerned
because nothing is coming out.
They didn't care for it.
They didn't care for it?
No.
You know what?
Redo the salad.
Bring me another one.
GORDON: I'm glad you made
that decision, you know that.
I honestly think you won.
I honestly think you did.
I honestly think you did.
I honestly think you did.
[knocking]
Heather and Virginia--
the chef would
like to see you guys upstairs.
Let's go.
I'm not too
confident right now.
I'm nervous I might not
take it home tonight.
Heather puts up
a tough fight and I
have no idea who won tonight.
I have no frickin' idea.
Period.
Ladies.
On a personal note from me--
well done to you both.
Thank you, Chef.
Heather, you started out
as a sort of young girl.
The way you've matured is
extraordinary for your age.
Thank you, Chef.
Virginia, you've got
something quite extraordinary.
You can't buy that palate.
Thank you.
That's unique.
It's a gift.
I've read all the
customer comment cards,
I've studied those cards.
They show a very slight
edge in favor of one of you.
And what I mean slight--
I mean slight.
And I've made my decision.
One of the most
difficult decisions I've
ever made in my entire life.
Behind you are two doors.
The person whose door opens is
the winner of Hell's Kitchen.
In my hand are two keys.
The winner's key will not
only open one of these doors,
it is also the key to your very
own restaurant in Las Vegas.
Virginia.
Thank you, Chef.
Heather.
Thank you, Chef.
Ladies, turn around, please.
[music playing]
I think I'm going to win.
I can just feel it.
I don't know, it's weird.
It's like how do you
know when you're in love?
You just know.
If I don't win Vegas
tonight, I will be heartbroken.
Put your keys in the door.
On my count to three,
you will turn your keys.
[music playing]
One, two, three.
Congratulations.
[crowd screaming]
HEATHER: Oh, my god!
Yeah!
Extraordinary.
And I really mean that.
You have nothing-- ever--
to be ashamed about.
[crowd cheering]
VIRGINIA: Heather.
HEATHER: Oh, my god!
Congratulations, baby.
I feel totally
happy for Heather.
I trust Chef Ramsey's
decision and I know one
day I'll be as good as Heather.
Take a deep breath, girl.
Nice job.
Hug your dad.
Thank you.
Thank you.
Oh, thank you!
HEATHER: Thank you very much.
GORDON: Heather
won Hell's Kitchen
because of her determination.
She stuck to what she knew best
and she controlled her kitchen
from start to finish.
Oh, thank you.
Oh, my god.
Never thought I'd win.
I'm so happy.
No, thank you.
I cannot believe I won.
Thank you, guys.
Oh, my god.
Feels like a dream.
I can't believe this!
Oh, my god.
GORDON: Heather?
Come here.
Ladies and gentlemen.
Ladies and gentlemen, please.
The winner of Hell's Kitchen--
Heather.
[cheering]
Yeah!
Cheers!
Yeah.
I knew you could do it.
I get to live my dream.
I have my own restaurant now!
My life has just
changed drastically.
GORDON: Heather clearly has
great leadership qualities.
And this-- for
-year-old cook--
is a phenomenon.
This woman is going
to be a big success.
[music playing]
On behalf of Red Rock Resort,
I'd like to introduce Heather--
the winner of Hell's Kitchen
and our new executive chef.
[applause]
How are you?
Hi.
Hi.
[music playing]
I'm completely lost.
I'm going to cry.
I didn't think I would
make it here this fast.
I thought I would be
like , before I
got to have my own
restaurant and everything.
[laughter]
I'm very happy my
parents are here.
We've been through a lot so
this is dedicated to them.
It's definitely as much their
restaurant as it is mine.
It's all for you, baby.
I love you, daddy.
It's all for you.
And to Gordon Ramsay--
especially to him-- he put
me through hell, literally.
Thank you very much.
Cheers.
GORDON: My work is done.
It's been a phenomenal journey.
I'm ready for the
next challenge.
So f*ck you all.
[laughs]
[theme music]
Walnuts is with the scallops.
What did I say to you
about taste, taste, taste?
Right now this is what I suggest
you do-- buy a restaurant,
put one table in there.
Any more than that--
you'd be f*cked.
I'm in the kitchen with Muppets.
If you saute scallops
in a non-stick pan,
they won't stick.
That's why it's called
f*cking non-stick!
God bless America.
[music playing]
02x10 - 2 Chefs; Winner Announced
Watch/Buy Amazon Merchandise
Reality television show that uses a progressive elimination format to narrow down a field of 20 to 12 aspiring chefs to one single winner over the course of one season.
Reality television show that uses a progressive elimination format to narrow down a field of 20 to 12 aspiring chefs to one single winner over the course of one season.