NARRATOR: This year on Hell's
Kitchen, aspiring chefs
arrived in Los Angeles.
Hell yeah, baby.
NARRATOR: Eager to
learn from the best.
Whoever I have to
step on, I can do that.
I'm here to win.
NARRATOR: They thought they
knew what was in store for them.
BOBBY: I'm the
black Gordon Ramsay.
NARRATOR: But once
they were inside--
GORDON RAMSAY:
Jean-Philippe it's
time to open Hell's Kitchen.
It's me.
[screaming]
NARRATOR: The chefs
quickly discovered
they were in for a wild ride.
[screaming]
Of highs.
That was the best ever.
I already feel like a winner.
NARRATOR: And lows.
Get out!
Get out!
f*ck!
Ahhh!
CHRISTINA: I will get better,
and I will fight for it.
That's why I just [inaudible].
GORDON RAMSAY: Stand back!
Stand back!
That's breaking my heart
into pieces right now.
VANESSA: I've never,
never felt so shitty.
NARRATOR: started,
and only two remain.
GORDON RAMSAY: Petrozza,
Christina, congratulations.
This is a wonderful
dream come true.
NARRATOR: Then last
week, the finalists began
their most important task.
GORDON RAMSAY: Now, you'll each
create your own restaurant.
NARRATOR: Designing every
detail of their new restaurant.
CHRISTINA: I wanted to use
warm colors, rich chocolate.
NARRATOR: Including the menus.
I love Chilean sea bass.
It's one of my favorite
things to put in my mouth.
NARRATOR: Then it
was off to New York.
GORDON RAMSAY: Look at that.
NARRATOR: For a visit to
Chef Ramsay's restaurant.
GORDON RAMSAY: Are you ready
for your final challenge?
Yes, Chef.
I had no idea we were
going to be cooking.
NARRATOR: The chefs prepared
their signature dishes,
and the winner of
this challenge was--
GORDON RAMSAY: Petrozza.
[applause]
I needed to win.
I needed to push it over.
NARRATOR: Petrozza's win
gave him first choice
of the returning chefs.
I'm going to take Bobby.
NARRATOR: The teams
were quickly chosen.
- Corey, come on over.
- It's Ben.
I'm going to pick Louross.
NARRATOR: Until it got
down to the final two.
GORDON RAMSAY: Jen and Matt.
Big choice.
NARRATOR: Tonight, the moment
you've been waiting for--
Christina, the culinary
student from Missouri,
takes on Petrozza, the catering
chef from North Carolina.
Who will win an
executive chef position
worth a quarter of a million
dollars in Chef Ramsay's
new Los Angeles restaurant?
Find out tonight.
GORDON RAMSAY: On
the count of three--
NARRATOR: On the season
finale of "Hell's Kitchen."
Open the door to your dream.
[music playing]
NARRATOR: And now, the
conclusion of Hell's Kitchen.
GORDON RAMSAY: Petrozza?
Yes, Chef.
Your last pick.
Who's it going to be--
Jen or Matt
PETROZZA: Matt is
a freaking lunatic.
And Jen-- she can be a bitch.
That's a tough decision.
[music playing]
MATT: I don't want
to be picked last.
Petrozza, please, you
got to pick me, bud.
Please, please, please.
My pick is Jen.
JEN: I definitely know that
the reason I was picked
second to last is because
how strong of a leader I am,
and they don't want
to be outshined
by me in their kitchen.
But that's going
to happen anyway.
It's yours, Petrozza.
- I know it is.
I won't fight with
you tonight, baby.
PETROZZA: I know it is.
Thank god Petrozza took Jen.
I don't like her.
I don't trust her.
I don't want her on my team.
Christina, your last pick?
Yes, Chef.
GORDON RAMSAY: Who
are you going to pick?
Come on over, Matty.
All right.
All right.
When Matt's on, he's on.
When Matt goes down,
he goes down hard.
But with a little
bit of encouragement,
I think he'll really shine--
hopefully.
Now, discuss the
menu, the vision,
and start putting the
most important night
of your entire cooking
careers together.
Tonight is the night.
Off you go.
NARRATOR: With
just hours to go
before the restaurant's
open, Christina and Petrozza
bond with their teams.
OK, there's three apps,
three entrees, three desserts.
I feel freaking
great about my team.
We're going to
cook our heart out,
and you've got the
strongest team here.
BOBBY: Petrozza is
like the nicest guy
you ever want to meet.
I think Petrozza
will win tonight.
He's the more seasoned
chef, and people
like working for Petrozza.
You know, we're all going
to have to chip in on that.
BEN: Me, Petrozza,
and Bobby were tight,
but I never worked
with Jen on a team,
so I hope she's got a
good head on her shoulders
when it comes to
being in the kitchen.
PETROZZA: I want a
good, enjoyable service
with you guys, with my friends.
I can't believe
Chef Ramsay didn't
give me the opportunity to
have a spot in the final two.
I'm definitely the most
well-rounded and strongest chef
here, so I don't know
what he was thinking.
NARRATOR: Jen isn't eager to
work for a former competitor,
but she's not the only one.
CHRISTINA: Matty, you
know, I've seen you good,
and I've seen you bad.
MATT: Christina
made my jaw drop.
That girl had an attitude.
I have no respect for her.
You don't just get respect.
You got to earn it.
Matt, I love
your risotto idea.
We sold the sh*t out of it, so
I thought we should do it again.
You were my inspiration for
this dish and for this station,
so I really want you to
make it yours, you know.
You actually matured a
little, so I'm actually
going to call you "Chef."
I wasn't going to, but now you
earned my respect just now.
CHRISTINA: Well, good.
Did I build it for him?
No, but he bought
it like hook, line,
and sinker, which is great.
So here's where I see us going.
Corey, how could I
not put you on meat?
Louross, you've
got so much energy.
I see you on apps.
No one has ever had a perfect
service, and I think we can.
NARRATOR: While
Christina lays out
her carefully planned
strategy, Petrozza
takes a different approach.
PETROZZA: Nothing's prepped.
Nothing prepped.
I haven't even
seen anything yet.
No, P. What's wrong, Petrozza?
What's wrong with you?
Petrozza, I'm telling
you, you definitely
want to get organized.
You have to have it
all written down.
We can post that right
up on the refrigerator.
We can can post this.
You want to post this?
JEN: I mean it was just
all chicken scratch
and thrown together and-- oh.
I'm a tiny bit overwhelmed.
JEN: Being a prep
chef for Petrozza
is like the people
playing the violin when
the Titanic was going down.
That's how I feel right now.
NARRATOR: With only six
hours to go before the doors
to Hell's Kitchen
open, both teams begin
their dinner service prep.
All right, you guys.
This is it.
CHRISTINA: Matt's working
on the pureed peas.
We need to reduce
that white wine.
NARRATOR: Although
construction has
been going around the
clock, both restaurants
are still behind schedule.
Christina?
Oh.
Let's do a quick
review of where we are,
because we need to make
some hard decisions.
John, what are we looking at?
I was a little worried
last night when I came in,
and there was like stripes
and sh*t everywhere.
I didn't know the
wallpaper was striped.
Oh, they look so ugly.
We didn't do the fronts yet.
I don't know if we can
comb it with the gold or.
In order to make sure that
we can finish this on time,
I would recommend chocolate
brown all the way around.
CHRISTINA: Never worked
with a designer before.
It's frustrating as all get out.
Let's go chocolate brown.
My restaurant has to
be done by the time
we open, and not just done.
The paint has to be dry.
I mean, most important
is get it done.
NARRATOR: While
Christina's concerned
about her color scheme,
Petrozza has bigger problems.
PETROZZA: Right now, I
can't even get a hold
of our booth upholsterer.
What, do we call the muscle?
Do we send Bobby over
there to take care of it?
We're working on it.
I have to trust John as a
designer, but you know what?
I don't want to be scrambling
at the last minute.
NARRATOR: With Petrozza
out of the kitchen,
Jen puts her energy
into prepping--
JEN: Chef Ramsay?
NARRATOR: --for her future.
Jen.
Can you write me a
letter of recommendation?
GORDON RAMSAY: Can I what?
Write me a letter
of recommendation?
GORDON RAMSAY: A letter
of recommendation?
JEN: Yeah.
GORDON RAMSAY: A reference?
Yeah.
Jen's over there asking
Chef Ramsay if she can have
a letter of recommendation.
Are you f*cking serious?
CHRISTINA: Jen pulls Chef
Ramsay aside, which I thought
was just really classless.
You know, whatever
you think honestly
of me, minus my big mouth.
Come on, dude.
COREY: I hate her.
I officially hate her.
NARRATOR: While Jen's mind
is elsewhere, Matt's mind--
Chervil and tarragon
sitting in the tree.
COREY: Matt is unstable,
he's delusional,
and he's a little bit psychotic.
We still need to get
the fig chutney working.
Oh, yeah, Mr. Patel
got the chutney working.
CHRISTINA: Hey, Matt,
in about minutes,
I need you to be done with
the pea puree, OK, bud?
Now you said you wanted
me to pee in the puree?
Christina, I'm telling
you for your own safety,
you need to tell this guy to
get more serious, because he's
f*cking around, dude.
MATT: Whatever you say, Corey.
CHRISTINA: Hey, guys.
We have to keep it
together for one day.
Matt, if you are
going to bring down
the entire kitchen
with your attitude,
then you can just
f*ck off, really.
COREY: Seriously, Matt, you
got to get your sh*t together.
Don't worry about my sh*t.
My sh*t's together.
You and your f*cking
comments to me.
You're going to piss me off.
NARRATOR: While Christina takes
a hands-on approach with Matt,
Petrozza has his
hands full with Jen.
PETROZZA: Are you
all right, Jen?
JEN: I-- um, yeah.
PETROZZA: Jen, how long on
that risotto, sweetheart?
My name is Jen,
not sweetheart,
and it's a minute and a half.
BEN: Jen has been
in a pissy mood.
She wants to be in the
winner's circle, but she's not.
I'm sorry, Jen.
You just didn't make it.
Get over yourself.
You got that, Jen?
You need help?
If I need help sweeping,
I definitely wouldn't
trust me to work a line.
PETROZZA: Jen's being
a bitch and pouting
and doing the same dance
that we all know her for.
Stick with me, OK, mentally.
Just don't fade.
Don't fade away, all right, Jen?
If Jen smarts off, I'll
throw Jen out in a second.
Oh, f*ck.
I'm just like, put your
head down, and cook.
Just do what you gotta
do to get the hell out
of here for this last time.
So guys, we are one.
We are one.
NARRATOR: There's just one
hour before the doors of Hell's
Kitchen will open,
and Chef Ramsay
is now ready to review
the dishes from Christina
and Petrozza's menus.
OK, where's the menu, please?
NARRATOR: The finalists
have each prepared three
entrees, three appetizers,
and three desserts.
Christina's starters will
be a trio of beef sliders,
and her entrees will
include a grilled New York
strip steak with
herbed compound butter
and sweet corn succotash.
For dessert, she's
including a tropical sundae
with roasted pineapple
and macadamia nut brittle.
OK, sliders-- what are they?
It's all beef.
GORDON RAMSAY: Mm-hm.
All beef.
They're delicious.
But I'm just trying to think
why you need all three beef.
If you'd done one tuna
burger and one veal burger--
I want to have some
excitement behind them.
OK.
He would have rather seen,
I think, different proteins.
It's too late for
that, so we've got
to make do with what we've got.
I don't care whether there's
a rub of rosemary on there
or a little rub of garlic.
Sex them up a little bit.
OK, this is your New York strip.
A big clump of meat is fine,
but two or three slices--
it looks like you've cared.
Yeah?
Yes.
GORDON RAMSAY: OK, desserts?
CHRISTINA: It's a tropical
sundae, coconut sorbet,
and macadamia nut
brittle is the garnish.
GORDON RAMSAY: Fantastic.
Why don't you sort of
bash it up a little bit
and sprinkle on top?
Sounds good.
You go that extra mile.
It's not about playing safe.
It's about really pushing
the boundaries out.
CHRISTINA: It was I tried
to be reasonably simple.
I don't like things that
are over-complicated.
But it was also to produce food
that my kitchen could cook.
Thank you.
All right.
NARRATOR: Petrozza's appetizers
include a lobster strudel,
and his entrees feature a filet
mignon with caramelized risotto
and a crispy onion ring.
Petrozza's desserts
include a vanilla souffle
with a whiskey creme anglaise.
All right, let's go through.
Appetizers.
The lobster strudel, and
it's actually a vanilla
lobster sauce on there.
Cream and eggs, lobster,
shallots, Sherry.
GORDON RAMSAY: The
texture inside--
what have you done to that?
It's like it's
overcooked and curdled.
I think I could work
on that a little bit.
OK, good.
OK, next.
This is the grilled filet
mignon with the onion risotto.
GORDON RAMSAY: Beef, lovely.
But also, it's too stiff.
Don't be scared to do a nice big
onion ring on top of the beef,
and let your risotto go
natural on the plate.
Nice, OK.
Yeah, so it's
actually into the sauce,
and it's creamy and delicious.
PETROZZA: I think it's
of the utmost importance
to take Chef Ramsay's advice.
He's phenomenal, and not
only does he give you advice,
but he tells you why.
And finally.
The vanilla souffle with
whiskey creme anglaise.
GORDON RAMSAY: Very
brave doing a souffle.
Good.
That is how I serve my souffle.
PETROZZA: Nice.
GORDON RAMSAY: OK.
PETROZZA: We've got some
corrections to make,
but we're going to be
able to recover from it.
And now's the time to fix them.
OK, two completely
conflicting menus.
Petrozza's, for
instance, is going
for really highly imaginative
food, very dangerous.
If he pulls his menu off, it
could be highly successful.
It's beautiful.
GORDON RAMSAY: Christina,
on the other hand,
has played somewhat safe, almost
a bit of a sort of plain Jane.
If she turns it up a notch, she
can make that food exciting.
It's really important
that both kitchens
start perfecting their food.
NARRATOR: With the opening of
Hell's Kitchen just minutes
away, the booths for
Petrozza's restaurant
have finally arrived.
Meanwhile, Christina's
restaurant has been completed
and is ready for
Chef Ramsay's review.
Christina, show me
your dining room, please.
Yes, Chef.
[music playing]
I wanted it to be elegant
but yet comfortable.
I wanted to put in some
big, comfortable chairs.
I wanted you to feel like
you were somewhere special.
GORDON RAMSAY:
Quite contemporary.
Chairs are really comfy.
I know.
They're my favorite part.
GORDON RAMSAY: I quite like
the environment, almost summery
feel.
It's quite elegant-looking.
CHRISTINA: I thought the
candles and the sconces
would sort of jazz
it up a little bit.
Very LA.
You should be proud.
- It was hard work.
- That's great.
It really was.
I thought the restaurant
looked beautiful, really nice.
We totally redid everything.
GORDON RAMSAY: All
right, Petrozza,
show me your restaurant.
Take me around.
What's the experience?
What do you think
of this place?
GORDON RAMSAY: It's
got its warmth.
It's rustic.
- Rustic, yeah.
It's not contemporary.
It is nice, elegant.
I feel comfortable.
You've got a wonderful
vibrance in the table, flowers
everywhere.
I like brick.
I like rustic.
But I like the flowers, so I
felt that it was a good mix.
It makes it romantic and a place
where the guys could come, too.
GORDON RAMSAY: Yeah.
Love the fireplace.
PETROZZA: I think
it's my favorite part.
I feel like I'm in the
middle of the Hamptons.
PETROZZA: Chef Ramsay has the
absolute highest standards
of any chef I've ever met.
And he liked my restaurant.
It means everything.
- Well done.
It looks lovely.
PETROZZA: Thanks.
Yeah, and good luck.
I'm ready to go.
NARRATOR: Just minutes away
from the most important service
of their lives, Chef Ramsay
has some final words of advice
for Christina and Petrozza.
The next service
for one of you
will be in my LA restaurant.
One of you will become
the executive chef.
It doesn't get any
bigger than this.
I'll be watching
both of you very
carefully, how you
handle your brigade,
how you handle pressure.
Not the first ticket, not the
second ticket, every ticket.
Good luck to you both.
In two minutes from now,
I'm opening Hell's Kitchen.
CHRISTINA: Great.
Let's go, Chef.
PETROZZA: Yes, Chef.
- Good luck.
You guys ready?
BEN: This is you tonight, baby.
This is you.
Come on, guys.
It's our last service.
All right, guys.
Don't worry.
CHRISTINA: Matty
Matt, line it up.
Come on.
PETROZZA: The next
three hours going
to change all of our lives.
Tonight's service is the most
important service of my life
by , , by , , actually.
Good luck, guys.
Well, let's do it.
Let's get busy.
All right, guys.
Here we go.
Ready Let's do this.
CHRISTINA: How many people
have to work for years
to get what's at
the end of this day?
I only have to work really
hard for one more day.
Bring it on.
I am f*cking ready.
Let's go, guys.
All right, team.
Here it goes.
NARRATOR: Just moments before
Hell's Kitchen is set to open,
Christina and Petrozza have a
final talk with their teams.
CHRISTINA: We have
tables tonight.
So we have
tables to do perfect.
CHRISTINA: Yep.
Bump up the energy.
Keep it up.
Keep it going.
All we have to do is
f*cking cook food.
Open this sh*t up, dude.
I'm ready to go.
CHRISTINA: Are you
OK, Matty Matt?
You're quiet.
What's going on?
MATT: I'm just concentrating
on the task at hand.
I feel good about
my team right now,
but I'm a little iffy on Matt,
because he's so unpredictable.
I just have to give it
everything I got and hope
that my team does as well.
All right, come on, guys.
It's our last service.
No mistakes leave this kitchen.
OK.
You guys ready, as
far as what we do?
This is the biggest three
hours of all of our lives.
OK, let's man up, guys.
What about womaning up?
Jen-- she just got a
sh*t poor attitude, and you
can see it right on her face.
So hopefully, she don't
disturb the team too much.
Good luck.
JEN: Absolutely
Knock 'em dead.
Petrozza, here we go, yes?
Right, Christina, let's go, yes?
OK, Jean-Philippe.
Chef.
Open Hell's Kitchen, please.
[music playing]
NARRATOR: Tonight,
Christina's elegant bistro
will go head to head with
Petrozza's rustic club room.
Each kitchen will serve
tables with diners.
WAITRESS: Good evening.
NARRATOR: Customer reviews,
along with Chef Ramsay's
observations, will determine
who wins the executive chef
position at Gordon Ramsay's
new restaurant, the London
West Hollywood, a position worth
a quarter of a million dollars.
I'll have the lobster strudel.
I would like the tagliatelle.
Thank you.
All right, very first table--
four covers, table .
Say it loud and proud.
Appetizers-- I need
two arugula salads,
one tagliatelle,
two sliders, Corey.
CHRISTINA: Yes, chef.
Here we go.
First order of
your last service.
It's exciting, but it's also
stressful, because getting off
to a good start is paramount.
I need it in about
four minutes, OK?
COREY: Burgers are in, guys.
Around four minutes
until burgers are up.
LOUROSS: Four minutes heard.
JEN: Uh-oh, you fillin'
up out there, Petrozza.
You fillin' up.
Order in, listen up.
Table , three guests.
One strudel, one sweetbread,
one frisee salad.
Yes, chef.
It's do or die.
It's do or die.
The next three and / hours
to decide the fate of my life.
Bob, you got your
strudel in, pal?
Three minutes for
the strudels, Petrozza.
OK, let's have 'em.
Got off to a really
great, vibrant start.
Both pictures now have
got tickets underway,
and the energy levels are great.
Now for me, the most
important part is the finish.
If they can keep
up this momentum
and that level of energy, that's
going to decide the winner.
Guys, we need to pick
these appetizers up.
All right.
There's a salad
coming up right now.
Go, go, go.
It's our one last night
in Hell's Kitchen,
and you know, I really want
to help Christina win tonight,
so I want to do everything
in my power to do that.
Three seconds.
CHRISTINA: Let's go.
Thank you.
Salad's in the window.
Sliders whenever you're ready.
COREY: Sliders coming
out now, two sliders.
All right, thanks.
They look nice, the
sliders, It looks appetizing.
Thank you, chef.
All right, service please.
Come on, come on,
come on, come on.
All right, let's go.
Come on, guys.
This is a great start.
Let's keep going.
Keep it up.
NARRATOR: Christina has
gotten her brigade off
to a strong start.
Mm, this is really good.
This tastes good.
NARRATOR: Now the pressure
is on Bobby to deliver
his appetizers to Petrozza.
PETROZZA: OK, Bobby, I
want to put these apps out.
I'm going to need that strudel
quick, fast, and in a hurry,
man.
BOBBY: All right.
Petrozza-- he definitely
went for an impressive menu.
It's a problem
executing that stuff.
But I'm going to
keep cool, and I'm
just going to cook my ass off.
Thanks, right.
Yeah, cool, cool.
Hey, Bobby?
This is cold.
This is cold.
We're not going to be able
to do it like this, you guys.
I need you to put it
together, a little foil
on, and reheat in a convection.
If anything goes by
me or went out wrong,
It's ultimately my
fault. I let it go by.
Check it before it
even comes to me.
Check them all.
Check everything
before it comes to me.
Stick your finger in everything.
Touch everything.
Taste everything.
This is absolutely
crucial now.
It's good to see that
Petrozza has quality control.
He's not happy with
Bobby's strudel.
He sent it back.
You've got to be
over your brigade.
You run them, or they run you.
Strudel and a frisee--
how long to the window?
Right now, right now.
PETROZZA: A hot
strudel and a frisee.
Five frisee right
after that, Bobby.
On the pass with
the strudel on.
JEN: Coming to the window,
three strudel and one frisee.
PETROZZA: Keep 'em hot.
Keep 'em hot.
Much better, Bobby.
Yeah, like that
every time, Bobby.
Like that every time.
Thanks, pal.
BOBBY: Oh, yeah.
You know, I'm back
in the saddle.
This is my backyard.
I'm a four star general.
Petrozza needs me, so it
was just like riding a bike.
Pickup, please.
NARRATOR: Bobby's second
attempt at the lobster strudel
leaves the blue kitchen.
It's delicious.
NARRATOR: And Petrozza's
quality control has paid off.
Now Christina is
feeling the pressure.
CHRISTINA: Come on, guys.
We need to take this up a notch.
Appetizers-- how long?
Three minutes, chef.
Three minutes.
LOUROSS: I'm on the first one.
CHRISTINA: Come on, Louross.
Let's go.
Let's go.
COREY: Coming up in one minute.
Is that OK, Louross?
[inaudible]
Come on.
Now we're backed up now.
I need help.
CHRISTINA: It was
really frustrating
for me to be up there, because
I just wanted to like jump in.
And I knew I couldn't, because
the moment I step off my post,
things are going to go down.
Hey, Matty.
Can you help Louross on salads?
He's running around a lot.
Let's go.
All right.
You want to help
me with salad?
Yeah Where's your
arugula-- down here?
Come on.
Let's go, guys.
How much?
Just that much?
That much.
MATT: Where's the
Serrano ham at?
Serrano ham.
Put it on top?
Put it on top.
Matt sucks.
So you pile it nice.
Like seriously, he was
asking stupid questions.
LOUROSS: Just put
it on this plate.
And it goes right
on top of the ham?
Just put it on top.
I tell you, working
with Matt, though,
is, like, really frustrating.
No offense, but salad is easy.
Come on, Matt.
This is not our first
night of service, is it?
- No, chef.
- Matt.
Turn it up.
I need it plated.
Come on.
- Yes, chef.
- Thank you.
- God!
CHRISTINA: Matt's
frantic and trying
to figure out what he's doing.
I have no idea how we're
going to get through service.
f*ck me.
Service, please.
We're going to table .
NARRATOR: While Christina's team
stumbles through appetizers,
over in Petrozza's kitchen,
appetizers have already gone
out to over half his customers.
PETROZZA: Pickup, please.
Beautiful.
Table , all right?
Let's go.
A strudel, sweetbread, frisee.
Yes, chef.
I need the frisee salad bad.
Oh.
What?
That's all the cheese I got.
You might have to
go down to one.
We have no more frisee?
Is that what you're
saying to me?
We don't have anymore
of that cheese like that.
We don't have any more cheese?
JEN: Not any of
that blue cheese.
PETROZZA: We ran out of the
cheese for the frisee salads.
It was a nightmare.
How many portions
are on order?
Five.
How many portions
you got in there?
I got four orders.
Come on, Jen.
JEN: My station was not prepped,
so that wasn't my fault,
and they shouldn't have ran out.
It should have been
enough there for me.
She's got to count down.
She's got to know
what's in the fridge.
Bobby's got to know how
many strudels he's got.
Ben's got to know how
many steaks he's got, yes?
Come on.
BOBBY: Petrozza?
Yes.
I can clear the
board on the strudel,
but that's it after that.
What?
GORDON RAMSAY: We can't
run out of strudel
and the frisee salad.
Oh, come on.
Why didn't we say that earlier?
PETROZZA: Running out like
that was tearing me apart.
It was ripping out my guts.
[groaning]
Oh, my god.
What the hell do I do now?
You have to make
a decision now, yes?
Yeah.
GORDON RAMSAY: Oh, come on.
Petrozza, I swear to
god, I'll stop it, yes?
No, no, no, no.
Bobby, what else did
you do for me, Bobby?
- Um.
- Just give me something.
We're waiting.
BOBBY: OK, OK.
I can give you a risotto.
PETROZZA: Nice, good.
Risotto.
We had to bounce back.
There's no getting away from it.
You had to bounce back.
Nice, nice.
Good.
Lobster risotto.
Let's bang these
appetizers out, so we can
do some entrees straight away.
Yes chef.
NARRATOR: Thanks to some
quick thinking, food
is once again leaving
the blue kitchen.
JEN: Coming with your salads.
PETROZZA: Pickup, please.
Go ahead.
NARRATOR: And Petrozza's
new appetizer--
Oh, my gosh.
NARRATOR: --is a success.
Meanwhile, in the red
kitchen, Christina
has started serving entrees.
CHRISTINA: Let's get
this going, guys.
Get it out of the window.
We've got too many
hands up here.
How is everything?
Well.
Actually, this is lukewarmish.
Matt and Corey, two New York
strips, two risotto right away.
I saw Christina's food
come back to the pass.
GORDON RAMSAY: Oh, come on.
Yeah, [inaudible].
The butter is not melting.
PETROZZA: That's good for me.
I'll take it.
Keep bringing them back.
Keep bringing them.
Keep bringing them.
Touch the steak.
Yeah, it's f*cking cold.
Come on, Christina.
Let's go three-five.
Quick.
This is serious now.
I need one more New York
strip refire right now.
Matt, Matt, do garnish for one
medium rare refire steak right
away, right away, right away.
Steak was sent back.
I was so freaking, you know,
frazzled anyways trying
to get my sh*t out, because
once one thing comes back,
then the other stuff
gets pushed back.
And that's going to just--
it's going to be one big mess.
GORDON RAMSAY: Look at
all this food on here.
Come on.
- Put it up, Matt.
Put up your risotto, and finish
the garnish for two steaks,
please.
That's the easiest
thing to do, yeah?
Jesus Christ.
Come on.
Now we're backed up now.
Christina, turn it up, yes.
Yes, chef.
Come on.
Two tickets, let's go.
Come on, guys.
Let's get these steaks out.
Come on, Matt.
You got this.
You know how to do this.
I need that risotto now.
MATT: Risotto's
right here, chef.
CHRISTINA: Thank you.
I still need your refire.
Coming up right now.
CHRISTINA: Thank you.
Service, please.
GORDON RAMSAY: Red
team have caught up.
They seem to be on top of
their game now, which is great.
Christina's come out
herself, and she's become
a little bit more assertive.
- Let's go, guys.
Come on.
We got our rhythm.
Let's keep this up.
Yes, chef.
NARRATOR: Christina
has steered her kitchen
through some bumpy
waters, and her diners are
now receiving their entrees.
- Is it melting now?
- Oh, yeah actually.
Thank you so much.
NARRATOR: Meanwhile, in
Petrozza's dining room,
the customers are waiting.
GORDON RAMSAY: Petrozza?
Come on.
Food's hanging around.
NARRATOR: And waiting.
GORDON RAMSAY: Come
on, come on, come on,
come on, Petrozza, yes?
How long is that hot food
going to stand there for?
NARRATOR: And waiting.
GORDON RAMSAY: Right
now, you're going
to have to talk to somebody.
You can't do it all on your own.
PETROZZA: Chef
Ramsay kept telling
me to ask for help plating.
I was hesitant to ask them,
because I didn't want to take
them away from their stations.
You got a brigade there.
Use them.
But Chef Ramsay's
right, and I understand.
Just get the food out,
and get it out right.
I need some help [inaudible]
this six-top, you guys.
Come on.
Coming to you, Petrozza.
Jen, come on over here.
Do the filet mignon
on the end, please.
Give me that.
Pick up on the bass
and the filet mignon.
BEN: Filet, coming now.
Petrozza deserves it.
He really does.
I'm out to win it for the guy.
I got his back.
I'm going to do my best for him.
PETROZZA: Good.
That's good, that's good.
OK, let's go.
NARRATOR: With a little
help from his friends,
Petrozza's entrees are
leaving the kitchen.
PETROZZA: All right, go.
NARRATOR: And his
diners are thrilled
their long wait is over.
OK, here we go.
Thank you very much.
Here you go, chef.
NARRATOR: Meanwhile.
Matt, monkfish is raw.
MATT: Yes, chef.
CHRISTINA: Fix it.
- Yes, chef.
- Christina, well-spotted.
You keep it in the
f*cking kitchen.
How the f*ck did it get raw?
CHRISTINA: Monkfish came
up raw, raw, raw, raw.
All right, come on, Matty.
I just feel like,
you know, I have
to watch Matt's every move.
You know, it was like, come on.
We've done this a lot of times.
It's raw in the middle, Matt.
Yes, chef.
How can you do that to her?
Shut up already.
For f*ck's sake.
It tastes f*cking good.
That's what counts.
COREY: Matt was kind of, as
soon as he gets yelled at,
he's mumbling under his breath
to Chef, I'm doing my best,
nah, nah, nah.
I can't stand here
and let that go.
Right.
Yes, chef.
Too f*cking important.
Shut the f*ck up.
You ain't stealing my thunder.
LOUROSS: I look at Matt,
and I'm just like, bro,
what are you talking about?
Just keep cooking, baby.
Come on.
Come on.
- Just let me--
Concentrate.
Concentrate, baby.
Yeah, shut up.
f*cking useless.
Shut up.
What the f*ck is going on?
Hey, hey, come here, you, yeah.
- Sorry, chef.
Hey, listen to me.
Hey, fuckface, come here a sec.
Yeah, would you mind f*cking
shutting the f*ck up?
Just f*cking concentrate.
MATT: Yes, chef.
NARRATOR: While Matt
plays with fire,
Petrozza desperately seeks--
One onion ring--
that's the only thing
holding the table up.
You've got the onion ring, Jen?
Yes, coming.
PETROZZA: Come on, Jen.
All I'm waiting for for the
table is one onion ring.
I know.
What the-- he keep--
PETROZZA: Jen was k*lling me.
Tons of crummy attitude.
It's terrible waiting to
send out a whole table,
and I'm waiting on one
onion ring from Jen.
Let's go.
Right here.
GORDON RAMSAY: Oh, what is that?
I need a crispy onion ring.
I've got a dead one here.
I need a better one.
Come on.
Put up a decent onion ring.
Got to go, got to go, got to go.
Come on Jen, let's go.
Yeah-- I am, chef.
f*ck.
She's in a f*cking huff.
You want one of these to
f*cking take your dream away?
Let's go.
Come on.
Come on, Jen.
What are you doing to me, man?
Onion rings.
You're frying onion rings.
Come on.
This sh*t is
f*cking crazy, man.
GORDON RAMSAY: Jen?
- Yes, chef.
Hey, listen.
There's no need to be
f*cking disrespectful.
I'm not being
disrespectful, chef.
PETROZZA: With one arm, I
could have done a better job
than Jen did on that station.
I got meat getting cold here.
Look at me.
Come here.
Right now, you got one
awkward bitch in your kitchen.
f*cking organize it, and
get on top of it, yes?
PETROZZA: Jen, just do
your-- just cook the food.
Just cook the food.
Just shut up.
Just cook the food.
Thank you, Petrozza.
f*cking Miss Sabotage.
PETROZZA: Where's
my onion ring, Jen?
Here are your onion rings.
NARRATOR: It's two hours
into the final dinner service
in Hell's Kitchen, and with
Petrozza's entrees going out,
he has now served
of his tables.
Great, thank you.
NARRATOR: Christina has only
served eight of her tables
and is now rushing to catch up.
All right, Matty.
You're giving me a heart att*ck.
How's that monkfish?
MATT: Coming right now, chef.
Monkfish on the pass.
Matt?
MATT: Yes, chef?
CHRISTINA: This
monkfish is not cooked.
GORDON RAMSAY: Oh, no.
Come on.
No not on a night like tonight.
Come on.
MATT: I had it cooked for
over five minutes in there.
Don't argue, you.
Fix it, now.
I feel like I definitely got
screwed by working with Matt.
f*ck me.
You need to shape up, or get
the f*ck out of my kitchen.
Hey, you're getting
screwed by him in there.
I'll tell him if you want me to.
- No, chef, I got it.
- Hey, look at me.
I'll run it.
Every dish counts, Christina.
And he's sending you raw
monkfish there again.
Run your brigade.
Yes, chef.
Matt, I need one more
portion of monkfish.
I need it right now.
Give me those two
thin tail pieces.
Fire them for me right now.
- Shut your f*cking mouth.
Let me cook.
First of all, it wasn't
a raw piece of fish.
It was just a little
part of it that
was still technically
a little raw right
in the crevice of the fish.
Two pieces, and I want it now.
You got it.
CHRISTINA: Let's go.
I don't know what Matt's
problem with the monkfish was.
What the f*ck?
Six minutes that
sh*t's been cooking.
CHRISTINA: Matt,
this is my night,
and I'm not going
to let you ruin it.
Monkfish perfectly cooked.
Great Service, please.
NARRATOR: With
Matt back on track,
Christina pushes her team to
get out their final entrees.
Perfect food, most important.
Yes, chef.
Matt, you are two
perfect risottos away
from your last Hell's
Kitchen service.
Come on.
Perfect, Matt.
Right now, it's coming
to the end of the service,
and it's really
seriously neck and neck.
This is the critical
part of the service.
Right now, it's anyone's game.
PETROZZA: Desserts away
on tables and .
Yes, chef.
Come on.
Turn it up, yes?
Come on.
Two tickets.
Let's go.
And let's go.
PETROZZA: How are
desserts doing, Bobby?
One minute out, chef.
CHRISTINA: Service, please.
Put some lead in your step.
Just because it's the
last table doesn't
mean you can f*cking crawl.
Let's go.
The presentation
is really nice.
PETROZZA: Pickup, please.
All right, you guys.
Come on, last table.
That looks great.
Mine's the best.
[inaudible]
tastes really good.
Good job.
[music playing]
What a night.
What a night.
Petrozza, Christina,
job well done.
Thank you, chef.
Thank you.
Honestly, this evening,
more highs than lows, clearly.
Give yourselves a
round of applause.
[applause]
OK, obviously, tonight,
only one winner.
One of you will become
the executive chef
of my new restaurant, the London
West Hollywood, your new job.
Petrozza, Christina,
turn around,
say goodbye to your brigade,
and go upstairs to the dorms.
You guys did an awesome job.
Thank you so much.
I think we did a
really good job.
We had some ups and
downs during our service,
but I really just tried to
stay in control of my brigade,
so hopefully, it was enough.
Good luck, Petrozza.
PETROZZA: We finished strong.
I really do feel
pretty good about it.
I feel like I've got
a good sh*t at this.
I think I've got an
edge, but you know what?
I can never be certain.
That's the dorm.
All right.
Bye, guys.
- All right, guys.
Take it easy.
Thanks, man.
God, I just want to do this.
Waiting and not
knowing is t*rture.
You know, it's
like been building
and building and building.
Come on.
I definitely want this.
How close am I?
Really F'in close.
Oh, my god.
I want to win.
I want to win.
I want to win bad.
Now it's Chef
Ramsay's decision, the
ultimate and final decision.
NARRATOR: Tonight's
winner will be
determined by comment
cards and Chef
Ramsay's overall observations.
GORDON RAMSAY: Petrozza, food's
standing there going cold.
PETROZZA: Bobby, little foil on,
and reheat in the convection.
Check everything
before it comes to me.
Stick your finger in everything.
GORDON RAMSAY:
Everything, absolutely.
Touch the steak.
Touch the steak.
Yes, come on, Christina.
Let's go refire.
This is serious now.
CHRISTINA: Let's go, guys.
Come on.
We've got our rhythm.
Let's keep this up.
Yes, chef.
Perfect food, most important.
Here we go.
Nervous, P?
Are you nervous?
PETROZZA: Yeah.
I don't want to lose
Christina, because Christina's
a kid, a very talented
kid, but she's a kid.
CHRISTINA: All right.
Final moment, here we go.
I think in the end, the
best cook is going to win.
And I really hope that's me.
GORDON RAMSAY:
Last two standing.
Making this decision has
been sheer agony for me.
I went back and forth
a number of times.
Clearly, you both
have strengths,
and without a shadow of doubt,
two very worthy finalists.
And after getting
to know you both
and watching you grow
throughout Hell's Kitchen,
I know both of you are going
to go on to great success.
It's now time for my decision.
Christina, Petrozza,
step up to the doors.
Good luck.
Good luck, P.
The person whose door opens
will be the executive chef
at my new restaurant, a
position worth a quarter
of a million dollars.
Are you both ready?
- Yes, chef.
Yes, chef.
GORDON RAMSAY: Put
your hand on the door,
and do not turn the handle.
PETROZZA: Today's been the
biggest night of my life.
I came here to win.
I came here to win.
CHRISTINA: Oh, my goodness.
It's go time.
Oh, god, please open.
Please be me.
Please be me.
Good luck, P.
GORDON RAMSAY: On
the count of three,
open the door to your dream.
Are you ready?
Yes, chef.
Yes, chef.
One, two, three.
[applause]
Mom, Mom.
The hard part's over.
Come on, Mom.
Oh, my goodness.
Holy f*cking sh*t.
I am, like, so happy
on different levels.
I can't even explain it.
Oh, my god.
Hey, Mom and Dad,
guess you don't
have to worry about me anymore.
I'll be OK.
[inaudible]
CHRISTINA: I know.
Look at me.
Well done.
Really well done.
Let's go.
PETROZZA: It's been
a tough journey.
It's been hard.
It's been painful.
It's been long,
but it's been good.
It's been good.
Congratulations.
Thank you, P.
Congratulations.
I've met so many
beautiful people, so
many beautiful people.
How priceless is that?
[inaudible]
Oh, my gosh.
Matty, if it wasn't for
you guys, I wouldn't be here.
I'm really happy.
It's almost like a
fairytale, you know.
I guess it really
does happen to people,
even big goobers like me.
Mom, you must be so happy.
Well done.
I'm shocked.
GORDON RAMSAY: Christina had
the least amount of experience
coming into Hell's Kitchen,
but I saw something
in her that was quite special.
She had the best potential
across any other chef
in Hell's Kitchen, and in my
business, I think long term.
I definitely, definitely
made the right choice.
That's for you.
Thank you, chef.
Mostly what I'd like to
say to Chef Ramsay is,
thank you for your trust
and your faith in me.
Ladies and
gentlemen, the winner
of Hell's Kitchen, Christina.
[cheering]
Oh, my good.
Look at my big face.
GORDON RAMSAY: I feel like
I've been on a roller coaster
for the last three months.
Of all the Hell's Kitchens,
this has been the one
with the most ups and downs.
But we ended on a
high, and right now,
it's time for me to get the
f*ck out of Hell's Kitchen.
[music playing]
Good job.
04x15 - Winner Announced
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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.