NARRATOR: This year chef Ramsay
is offering the most important
prize in the history of Hell's
Kitchen, an executive chef
position worth a
quarter of a million
in his new Los
Angeles restaurant.
hopefuls came from all over
the country to Los Angeles.
Hell yeah, baby.
NARRATOR: They thought they knew
what they were getting into.
I'm the black Gordon Ramsay.
NARRATOR: But they had no idea.
GORDON: It's me.
Whew, didn't
know it was coming.
Get in there and cook
me your signature dishes.
NARRATOR: And in
their first task-
GORDON: Unreal.
Want is that.
NARRATOR: --failed miserably.
[retching]
NARRATOR: Then, in the
first dinner service--
What are entrees?
ALL: Uhh--
What?
Get out!
NARRATOR: Chef
Ramsay was worried
that none of these chefs
were worthy of the prize.
Nobody has a damn
clue of what's going on.
Everything you've
cooked you screwed.
NARRATOR: Most of
all, Mr. Mom Dominic.
How many scallops did you
put in the bin tonight, ?
.
Dominic, take off your jacket
and leave Hell's Kitchen.
NARRATOR: In week two--
- Let's go.
NARRATOR: At dinner
service, Craig and Roseanne
helped out in the dining room.
[gasps]
You hit this
lady with a chair?
Where's this has come from?
I have a line of
tickets waiting for you.
What?
NARRATOR: At elimination Corey's
nominations were strategic.
Christina, she treats
me like a dumb blonde.
NARRATOR: And personal.
Jen, she distracts me
from doing my job perfectly.
NARRATOR: But Chef
Ramsay had another idea.
Sharon, take off your jacket
and leave Hell's Kitchen,
please.
NARRATOR: In week three
Craig botched the challenge.
Craig, thirteen years and
you can't cut a chicken up.
Congratulations to
the girls, you've won.
NARRATOR: And the women
hit the Sunset Strip.
[honking]
And then the hot tub.
What's up girl, how you doing?
You want to come
in the hot tub?
We gave them beer and
then had him spill his guts.
NARRATOR: At dinner
service, Christina and Corey
worked together.
I need her to get through
service, but I do not like her.
NARRATOR: While Jason--
- The desserts, go.
- I can't.
I can't do it.
I can't.
Oh, my god.
NARRATOR: And Vanessa--
GORDON: It's raw!
NARRATOR: --fell apart.
I never, never felt
so shitty about a night.
NARRATOR: It was the end
of the line for Jason.
You gave up before
we started tonight.
NARRATOR: But he
took it like a man.
I sure as hell ain't
going to cry about it.
I am, however, going
to go get drunk.
NARRATOR: In week four--
[inaudible] come on.
Come on, Jan.
NARRATOR: The women won
the challenge again.
Ladies, well done.
NARRATOR: And it was the
first ever family night.
The first thing you got to
do is clean up all this sh*t.
NARRATOR: At dinner service,
Matt's burgers were overcooked.
They're like ice hockey pucks.
f*cking sh*t.
NARRATOR: And Vanessa
suffered a burn of her own.
[ambulance siren wailing]
VANESSA: Oil in a saute pan
poured all over my hand.
NARRATOR: Craig
dared to talk back.
How long for that salmon?
CRAIG: It's coming up right now!
f*cking listen.
NARRATOR: But Chef
Ramsay had the last word.
GORDON: Craig, take
your jacket off.
In week five, Jen's dish--
JEN: This is the b*mb.
NARRATOR: Helped
the women win their
third consecutive challenge.
Congratulations to the girls.
[cheering]
Yes, I told y'all I
was in this to win it.
Do you hear the words that
are coming out of my mouth?
NARRATOR: The blue team's
loss lead to a breakdown--
f*ck.
NARRATOR: --between the men's.
Louross, there's no room
for b*tches in this game.
Are you calling me a bitch?
NARRATOR: Vanessa's burn
from the previous week
led to a difficult decision.
My team is better off
without me than with me.
The choice is yours.
VANESSA: I'm going to go.
Oh, Vanessa.
NARRATOR: At dinner service,
Ben delivered pizzas.
Hi.
Hi, did you order some pizza?
I did order pizza.
All righty.
NARRATOR: At Elimination
Louross and Christina
were on the chopping block.
The team decided
to nominate me chef.
NARRATOR: But Vanessa was the
only chef leaving that night.
That is my gift for
completing a full survey.
NARRATOR: Week brought
another Hell's Kitchen first.
We're throwing a
sweet birthday party.
NARRATOR: At dinner service--
Matt, wake up.
NARRATOR: The birthday
girl and her mother
both sent their food back.
GORDON: sh*t!
Roseanne, Matt, right now your a
sweet girl's nightmare, yes?
Useless f*cking
[inaudible] at a time.
Let's just keep talking at
our tables and having fun.
NARRATOR: Shana struggled to
keep up with her teammates.
You know, she is overweight,
and she can't really move fast.
Shana, not good
enough, f*ck off.
The person leaving is Shana.
NARRATOR: Then Chef Ramsay
evened up the teams.
Matty, first thing
tomorrow morning
you're cooking with a girl.
As far as I'm
concerned, Matty's
a little bitch anyway, so let
him go over there with them.
NARRATOR: In week
seven a scene was
set for a showdown between
bitter rivals Ben and Matt.
Ben, does he make you nervous?
No.
No, not at all.
NARRATOR: In the
taste test challenge.
I had tasted
carrot also, chef.
You're right.
Congratulations.
[cheering]
I'm pissed off right now.
I don't really want to
f*cking talk about Matt.
NARRATOR: Then, at dinner,
Jen gave Chef Ramsay attitude.
You only look at me
when you talk to me.
I just didn't know.
I was putting my food in here.
You're one f*cking cocky lady.
I've had enough!
NARRATOR: Matt had
his best service yet.
Very nice.
Best risotto that's ever
gone out in Hell's Kitchen.
Yes!
NARRATOR: Ben had his worst.
- f*cking--
- Are we done.
Because if we're not I'm going
to complete my station tonight.
Shut it down.
Turn it off, you d*ck.
[yells]
NARRATOR: And got
himself sent home.
Ben, take off your jacket
and leave Hell's Kitchen.
NARRATOR: In week eight, Chef
Ramsay asked for a volunteer
to go over to the blue team.
If you were to leave
you would be a better
asset on the boys team.
Corey is
manipulative ass bitch.
Any volunteers?
Yes, chef.
NARRATOR: And Jen
made the switch.
At the challenge, Matt
put a little too much
of himself into his cooking.
JEN: You cut yourself.
MATT: I took off the
tip of my finger.
We find his finger.
The Chicken pancetta.
JEN: Oh, man.
NARRATOR: But the red team
still completed the challenge,
while the blue team--
Failed, miserably.
Because you forgot
to serve the veal.
JEN: Little punk ass Louross.
NARRATOR: The red team was
rewarded with a photo sh**t
for In Touch Magazine.
OK, we got it.
NARRATOR: At dinner service--
Tonight we have two of
America's finest food critics.
NARRATOR: Roseanne--
GORDON: That's burnt.
I'm nervous with
you in the kitchen.
NARRATOR: --and Matt--
GORDON: Hey, Mr.
Inconsistent, wake up.
NARRATOR: --put Chef
Ramsay over the edge.
Look at it.
That looks like a pile of sh*t.
Get out, get out,
get out, get out.
Get out!
NARRATOR: The red team lost.
Roseanne went home.
And Jen gloated.
[laughing]
JEN: That's what
you get, b*tches.
NARRATOR: In week nine, Chef
Ramsay challenged both teams
to create their own menus.
Red team versus blue team.
NARRATOR: Louross
had plenty of style.
I'm all about sexy,
but that's just me.
That's how I roll.
NARRATOR: But was
short on substance.
GORDON: Louross, raw
steak, you f*cking idiot.
Gone.
NARRATOR: And left
Hell's Kitchen.
Good luck, big boy.
NARRATOR: In week ,
the two teams became one.
GORDON: Lift up the
domes in front of you.
Oh, wow.
GORDON: No more blue
team, no more red team.
Congratulations.
NARRATOR: Jen won the
first individual challenge.
The winner is Jen,
congratulations.
Thank you, chef.
NARRATOR: And at dinner,
Matt lost his mind.
No, you want to see crazy?
This is f*cking crazy.
[babbles incomprehensibly]
GORDON: Matty, come
here you f*cking idiot.
Get out!
NARRATOR: And his hope of
winning Hell's Kitchen.
Matt, take your jacket off,
and leave Hell's Kitchen.
NARRATOR: Week brought yet
another Hell's Kitchen first.
We are opening
a cooking school.
NARRATOR: The chefs
were challenged to teach
housewives how to cook.
GORDON: Excellent.
NARRATOR: Petrozza
was speechless.
It was--
[babbles]
Ow, ow--
[screams]
NARRATOR: And Christina
won the challenge.
GORDON: Really well done.
I think Chef Ramsay called
it perfect three times.
NARRATOR: Then, at dinner, Jen
got herself into trouble again.
That's your attitude to
customers waiting for food--
Not at all, chef.
NARRATOR: And Bobby had
his worst service ever.
Is that the best you can do?
Why don't you give me your best?
I'm trying.
NARRATOR: Christina had to
nominate two of her teammates.
- Jen.
- Second nominee?
Bobby.
Who do you think
should go home?
Jen should go home, chef.
NARRATOR: But it was Bobby
who left Hell's Kitchen.
Take off your jacket, big boy.
NARRATOR: In week ,
the final four had
their biggest challenge yet.
Holy cow.
Everybody was really pregnant.
NARRATOR: Christina won again.
And was rewarded with
a shopping spree.
Oh, la la.
But paid a price when she
returned to Hell's Kitchen.
Where can I start?
All right, team, what can I do?
Winning this reward has put me
closer to the chopping block.
NARRATOR: It was Petrozza
who reached out to her.
Yeah, every single
service is teamwork.
NARRATOR: At dinner,
Christina burns chef
Ramsay, not once, but twice.
Oh, sh*t, again.
f*cking hell.
Christina, I've had enough!
NARRATOR: Jen was
not a team player.
We're waiting for eggs,
and I need eggs dropped.
No.
Teamwork, Jen.
You just confirmed
how lazy you are.
NARRATOR: At elimination,
Corey fought for her life--
What separates you from Jen?
I am a more honest person.
NARRATOR: --and won.
Say goodbye to Jen.
Well done, final three.
NARRATOR: Last week,
chef Ramsay invited
some special guests for dinner.
Oh, my god.
You're families.
Oh, my god.
NARRATOR: And then
challenged the final three
to recreate his dish.
- Woo-hoo.
NARRATOR: Christina won her
third consecutive challenge.
Christina, well done.
Thank you, chef.
I won again, sweet.
NARRATOR: And got to spend the
day with their biggest fans.
Then, at dinner, the
three had to prove
themselves in the kitchen.
GORDON: Here we go.
Let's go.
NARRATOR: And on the pass.
While Corey did well on meat--
GORDON: Those Wellingtons
are cooked perfectly.
NARRATOR: --she was
weak at the pass.
Two fil-- one filet.
Not good enough.
NARRATOR: Christina struggled
on the fish station.
f*cking-- I'm
going to get really
pissed off at you in a minute.
Do you want to go home tonight?
NARRATOR: But rallied
and took control.
Four minutes to the window.
Yes, chef.
Move your ass.
NARRATOR: While Petrozza proved
himself both on the line--
That's good, great start.
NARRATOR: --and
running the pass.
Salmon's raw.
Come on, let's get with it.
You run the kitchen,
it doesn't run you.
Well done.
NARRATOR: In the end, it
was Corey who went home.
And the final three became two.
Congratulations.
This is where it
gets really exciting.
[music playing]
NARRATOR: And now, the
continuation of Hell's Kitchen.
Congratulations,
the final two.
Good job.
Thanks.
One of you will become
the executive chef
of my new restaurant here in LA.
But first, your final
and most important test.
[gasps]
Holy sh*t.
That scared me.
Oh, Jesus.
We're now going to divide
the restaurant in half.
Petrozza, this
will be your side.
[laughing]
Christina, this
will be your side.
I've never seen my
face feet long.
It looks so angelic.
This is just incredible.
You will each create
your own dream restaurant.
This is a wonderful
dream come true.
I-- I'm just blown away.
Your restaurant will go head
to head against each other.
And I will find out who
is the most talented chef.
Now, first thing in the
morning, both of you
will be meeting
with the designers
to start creating your
perfect restaurant.
Start thinking about
your winning menu.
This is your chance to show
me, really, how good you are.
This is so cool.
The decisions are in our hands.
And it's going to be awesome.
Oh, my god.
I've been working in
restaurants since So I've
been looking at recipes and
cooking them and changing them,
and so this menu--
hello, it's easy.
It was hard for me to,
you know, focus on my menu.
I don't know why.
I make menus all the time.
It's nerves and it's fatigue.
I'm going to go lie down.
All right.
I'm exhausted.
Congratulations, Christina.
You too, B.
NARRATOR: After a
long night, Christina
is still hard at work.
And with a new
day, the hard work
is just beginning for Petrozza.
We're getting
down to the wire.
We're getting close.
I'm having a tough
time with my menu.
To be honest, there's
nothing done yet.
Hey, bird.
I'm really confident
about my menu.
I'm going to go all the way.
Hey, B. How's the menu coming?
All right.
How about you?
I think I've got it locked.
[music playing]
NARRATOR: It's hours until
the doors of Hell's Kitchen
open, and Petrozza still has no
idea what he will be cooking.
But that's not the only
challenge for our finalists.
Nothing in Hell's
Kitchen is easy.
For the first time in
this entire competition,
we get some say in how
our dining room looks.
I just have to give
it everything I got.
Now the stakes are high.
It is really exciting.
I can't believe all the
changes that are going to take
place to this restaurant.
I'm going to just focus.
Hopefully that's going
to take me to the finish.
NARRATOR: To help the
chefs realize the vision
for their restaurants, they will
be working with Hell's Kitchen
designer, John Genevieve's.
Tell me, first,
what your menu is.
Because I always think
the space should reflect
the food that you're serving.
Uh-huh.
It is-- you know what it is?
It is, relatively rich.
It is sweetbreads, forest
mushrooms, you know,
rich, warm--
My mouth is watering all ready
Oh, yeah.
That's what happens.
My main idea is to keep
it simple but elegant.
I wanted to use warm
colors, rich chocolate.
I do have really strong
opinions about what
should go on in a
restaurant, and what
should go on in a dining room.
My two least favorite things
about this place right
now are the carpets that's
ugly, and the olive green booth.
I love the booths,
and I love the tables
just down the middle.
I definitely like
the stripes better.
It's going to give it
some texture and movement,
but not too much
like a floral night.
And I love flowers.
And I'm thinking flowers,
I'm thinking candles,
I'm thinking comfortable.
Instead of just
flowers in the middle,
maybe do something, maybe--
A group of arrangements.
Yeah.
Almost things
lying on the table.
Well that's an interesting idea.
I like the masculine
thing, but I like flowers.
I like lots of flowers.
I think I've got
a lot to work with.
I've got a lot to do.
- I'm concerned for you.
I'll see you later, good luck.
NARRATOR: While the design
work begins in the dining room,
John Felipe helps
the chefs choose
a look for their waitstaff.
Models.
Are these all my options?
Tell me what you like?
I was thinking, simple, plain.
Black suit, black
t-shirt underneath.
I don't want vibrant.
I love the celadon green.
It makes me comfortable.
I feel like we can, like, bridge
the gap between the kitchen
and the dining room.
And my least favorite
is the chef jacket.
I hate that.
I don't think it
belongs on a waitstaff.
Don't you think personality
is an asset in the restaurant?
Personality comes from
within, not from your clothes.
If you really fancy black
[inaudible],, we do it.
I like the chef jacket idea.
I like to celadon
green with the black.
And all the best to you.
Thank you very much.
NARRATOR: With uniforms
selected for the waitstaff,
the chefs are now ready for
their final and most important
element.
- How are you?
I'm good, how are you?
Good.
NARRATOR: Creating their menus.
I just love sweet breads.
I love Chilean sea bass.
Chilean sea bass--
Attaboy, it's delicious.
It's one of my favorite
things to put in my mouth.
I got my work cut out for me.
There's a lot going on
that's going to be tricky.
Talk me through the
rest of the dishes.
I think you're going
off a little bit here.
Two app, two fish, two
meat, and then dessert.
I actually took a lot of
considerations in my menu,
and I think all the
dishes are strong.
I've seen a lot
of frickin' food.
I've worked with a lot
of different restaurants.
I want the menu to be
comfortable and approachable
to people.
I don't want them to pick it up
and go, what the hell is this?
I love a roast duck.
Talking about
roasting a whole duck?
Yeah.
Soy, ginger, sesame.
Well, If you
like it that much,
I think you should just do it.
Yeah.
OK.
All right, all right.
Entrees.
I thought I would do, like, a
dry ages New York strip steak,
grill it.
For my other one, I was
thinking about doing
a pan roasted monkfish.
I'm really confident
about my menu.
I fully believe that
my menu is better.
There's entrees.
Tonight's menu.
I've got a dynamite
menu going on.
I'm pumped up, I'm psyched.
Petrozza, Christina,
Gordon would like to see
you in his office, urgently.
He does?
Quickly, let's go.
Upstairs?
- Yes.
Hurry up.
I'm scared.
I've never been up here.
I've never been in
chef's office before.
That's sort of scary.
Right, sit down,
both of you, quickly.
OK.
How are we?
Very well.
CHRISTINA: Good, chef.
Nervous?
BOTH: Excited.
- I'm nervous.
- You are?
Yeah.
I got some serious concerns
about your restaurant.
OK.
It's the menu.
He doesn't like the menu.
And I don't know
what else I've got.
I just need to know if I
really made the right decision.
I've been wondering if I
have the right clients.
Now I know I do.
Oh, my god, chef.
Petrozza's old, his heart
can't take it, chef.
I thought Petrozza
was going to flatline.
I really did.
One of you is going to
become the executive chef
of my new restaurant, the
London at West Hollywood.
I can't think of a better
way to introduce you
but to show you one of
my other restaurants.
So if you could be kind to
go get your bags packed.
we're flying off
to New York City.
Holy sh*t.
Hurry up, we're leaving.
Yes?
OK, OK.
Hurry up.
CHRISTINA: Oh my god.
I thought he was going
to bring somebody back.
PETROZZA: What the heck?
Petrozza's old, his
heart can't take it.
I'm thinking the same thing.
Oh, my god.
This is too much.
This is crazy stuff now.
Hey, what do you say we jump
on a plane and fly to New York?
All right, let's go.
I'm definitely excited
to see Gordon's
restaurant in New York City.
Oh, my god.
I'm elated.
NARRATOR: While Cristina and
Petrozza are on their way
to the airport, the
construction in Hell's Kitchen
kicks into high gear.
[music playing]
GORDON: Excellent.
- Chef?
I thought we'd
travel in style.
How are you, my darling?
- I'm good.
This is much better
than commercial.
Off you go.
Petrozza.
- Hey chef.
- Look how clean you are, buddy.
How are you?
- Get up those stairs.
- All right.
- The plane awaits you.
PETROZZA: Oh, this
is Incredible.
I can't believe
this is happening.
I've catered for people
on private jets before,
but I've never been
on a private jet.
Well done.
I'm so happy both
of you are here.
Thank you.
Petrozza, you're one of
the bravest chefs I've ever
met, to feed me that pumpkin.
What in the f*ck?
Happy Halloween?
So what's the dish called?
Head in a pumpkin.
I'd like to stick your f*cking
head in there, you know that?
Christina, on your
second service,
you were close to
leaving Hell's Kitchen.
Everybody was intimidated
by your intelligence,
as apposed to your cooking.
I should stay
in Hell's Kitchen
because I am intelligent, chef.
I will get better, and
I will fight for it.
That's why I should stay.
Petrozza, you were
so close to quitting.
I was thinking about going.
I was down.
No, I'm done.
- No, no, no.
Come on, put it down.
Chef wants you, he's
right out there.
It's OK.
Come on, let's go.
Get it together.
pull your jacket.
Come on, let's go.
I'm good.
Wipe your f*cking eyes.
You have to be the all
time messiest, dirtiest
pig ever in Hell's Kitchen.
GORDON: Petrozza?
My god.
Stop working like a pig.
- Yes, chef.
My filet is up.
Absolutely beautiful.
I give a f*ck if you work
like a pig from now on,
your meat's been excellent.
Yes, chef.
Christina, you've broken
record inside Hell's Kitchen.
You're the all time
challenge winner.
Nine times.
I thought it was .
[laughing]
The winner is Christina.
Christina.
Christina and Petrozza,
there are only two votes
separating the winner.
Christina, well done.
[applause]
As a reward, we're
going to Beverly Hills.
Oh, lovely.
Our helicopter awaits us.
Oh, yeah, baby!
Photoshoot with
In Touch Magazine.
CHRISTINA: This is like
the best reward ever.
Nine times!
I wanted to win.
Intimidated?
I don't think so.
Christina is pretty good.
I've got to take
out the big g*ns.
Everything Petrozza's got
has got to go into it.
Everything,
everything, everything.
Win or die.
Let's win, win, win.
We'll see.
I'm very confident
walking into this.
So let the best person
win, and that's me.
Competition is healthy.
It makes you better.
NARRATOR: It has been a
long road to the finals,
and the long flight.
Welcome to New York.
But Christina and
Petrozza are energized
upon arriving in New York City.
- I love the city.
We see the New
York City skyline,
and we really have no
idea where we're going.
I've never see
anything like this.
We look out the window,
you just see big buildings.
It was exciting.
Got some adrenaline pumping.
I'm ready for anything.
OK guys, I want to
show you something.
Thank you very much.
Let's go.
What an exciting place to be.
Right, smack bang in the
middle of Times Square.
You can actually
feel the energy here.
Wow.
We're in Times Square, and
there's lights everywhere,
and people everywhere.
New York City has a very
special treat for you both.
Oh, sh*t.
There it is.
Look at that.
Oh, my god.
Oh, my god.
GORDON: Congratulations.
Unbelievable.
I never in my life would have
expected to see something
like that in Times Square.
It's surreal.
On the back of that, I've
got something really special
for you both.
It's not here in New York City.
Both of you are going to Dubai,
at the Hilton Dubai Creek.
Oh, my god.
To eat in my restaurant
there, and to spend
five fantastic nights there.
Awesome, but where's Dubai?
Also, you'll get to spend one
day observing in my restaurant
up there.
It doesn't get any
better than this.
It seems like just a week ago
I was in Charlotte catering.
Next think you know,
here I am in New
York City with Chef Ramsay.
Back in limo, let's go.
OK, let's go.
Welcome to the kitchens
of the London, NYC.
Wow.
Vast, vibrant.
LA's kitchen is going to run
very, very similar to this.
GORDON: OK?
Josh, two seconds.
This is my executive chef.
Get to know Josh very well.
This is Christina.
CHRISTINA: Hi, nice to meet you.
Josh Emmet, and Petrozza.
How do you do?
Nice to meet you.
Josh, have we got them?
JOSH: Got it.
If you're both going to
cook like executive chefs,
you're going to dress like one.
What do you think
about it darling?
That's yours.
CHRISTINA: Thank you.
Petrozza, that's yours.
Coming to the
London New York today
definitely did inspire me.
I can see myself working
for and with Chef Ramsay.
Right, one last thing.
Your final challenge.
You're going to cook your
signature dish right now.
Yes, chef.
I'm the challenge queen.
I'm kind of on a roll here.
challenges,
that would be good.
Petrozza, please
try to keep it clean?
Yes?
Off you go.
I had no idea we were
going to be cooking.
Well, you know, lead
me to the kitchen.
This is what I do.
I'll just go to it.
NARRATOR: Petrozza is
preparing his filet mignon,
with caramelized onion
risotto in a red wine
aged balsamic demi glaze.
I want to be the best.
I want to be a star.
I wasn't going to be a great
lawyer or a great doctor,
and cooking that's what I know.
My signature dish is unbeatable.
I got a lot going on here.
I'm making paintbrushes.
GORDON: Can't wait to see it.
When I saw Petrozza's
stupid fried onion paintbrush,
I was, like, oh, man,
I'm going to wipe
the floor with Petrozza.
NARRATOR: Christina is grilling
her dry aged New York strip
steak with herb compound
butter, sweet corn
succotash and roasted
fingerling potatoes.
CHRISTINA: I've only got
three years of experience.
But what I think tastes
good, most people agree with.
I just love fresh,
clean flavors.
My dish wasn't complicated,
and it's pretty.
Good, we're [inaudible].
Because who wants to eat
something that looks like slop?
I got this one in the bag.
GORDON: Last minute.
[music playing]
Three, two, one--
NARRATOR: With their
cooking now complete,
it's time for the
finalists signature dishes
to go head to head.
Ladies and gentleman,
Hell's Kitchen finalists,
Christina and Petrozza.
[applause]
Up, let's go.
Now, for the judges.
Please welcome five of
the best, and the most
sought after the palates
in the world, yes?
I thought the
five best palates
might have something to do
with, like, food critics--
All my executive chefs
from the restaurants
around the world.
- Oh, wow.
I really wasn't
expecting it to be
Gordon's five executive chefs.
That's crazy.
GORDON: Amazing, amazing.
NARRATOR: The first
chef to receive three
votes will win the challenge.
First up to Judge, my
executive chef from Gordon
Ramsay at Claridges
in London, Mark
Sergeant, ladies and gentleman.
Thank you.
PETROZZA: Oh, my god.
This is definitely
kitchen Royalty.
The kings of chef or
the chefs of kings.
It's grilled filet
mignon, and onion risotto,
and a little drizzle
of us some aged
balsamic vinegar on the bottom.
And that reminded me of a paint.
I put together a little
paintbrush from a green onion
and some leeks.
Flavors are very good.
Rice is cooked nicely.
I'm not too sure about
the paintbrush, though.
Bad idea, Petrozza.
Really, really, don't do that.
You should have just
left that off, really.
But, overall, very
nice dish, yeah.
Christina, describe
the dish please.
So we've got some
fingerling potatoes
and New York strip steak.
And then we also did succotash.
Mm, good meat,
nice and tender.
When you slice meat
like this, it's
quite nice to finish it with
a bit of rock salt afterwards.
So, therefore,
it's a touch bland.
But, all together, you
know, a lovely dish.
Which dish do you prefer?
I think I'm going to have
to go for this one here.
Petrozza's dish.
GORDON: Petrozza's.
Congratulations, one nil.
Thank you Mark.
Next.
Cool, cool.
I got one anyway.
Our next judge, her
restaurant is called Cello,
and it's in Boca Raton.
Please welcome Angela Hartnett.
Ladies and gentlemen.
[applause]
Petrozza's dish.
Beef's nicely
seasoned, tastes good.
And the risotto, you've
done it very well.
Seasoning wise?
Too sweet for me.
It needs more salt.
GORDON: And Christina's
New York strip?
I would not have put
peppers with pancetta
and brussels sprouts.
To me they're totally
different seasons.
Taste overall, I'd say it's
slightly dry, the meat.
It could be a bit moister,
and a touch more salt.
CHRISTINA: Uh-oh.
But looks great.
You know, the flavors
are all there.
GORDON: Which one would it be?
Petrozza's or Christina's?
I'm going to go for Petrozza.
GORDON: Petrozza,
congratulations.
Congratulations.
Damn, all I need is one
more vote out of three chefs.
I mean, I got a
pretty good chance.
GORDON: Our next judge,
he is the executive chef
of the Boxwood cafe in
London, Stuart Gillies
[applause]
I love the presentation.
Clean, simple, you
know, it's nice.
Mm.
It's a little bit
one sided for me.
Slightly sweet, kind of
the same flavor for me.
It's not developing.
And Christina's
New York strip?
The red peppers, I'm a
little bit dubious about that.
But I love the fact you've
used brussels sprouts
and sweet corn.
The succotash and mushrooms.
Which dish, would it be,
Petrozza's or Christina's?
If you choose, Petrozza's,
excuse me, then it's all over.
To be honest, yeah,
Christina's dish works better.
Thank you.
GORDON: Fantastic, thank you.
Excellent.
[applause]
Two one to Petrozza.
Our next judge,
the executive chef
of Gordon Ramsay at
Wallace Road in Chelsea,
please welcome Simone Zanoni.
Petrozza's dish.
Coming from Italy, you
know, when you cook a risotta,
you use it as a starter.
And here you kind of, like, turn
the risotta a bit around just
to fit your dish.
And, for me, it's not
really what it should be.
Give me a break,
you ding dong.
Beef and risotta doesn't work?
Why, because your great
grandpa never mixed
risotta with something else?
And we got
Christina's dish here.
It's a really nice
combination of flavors.
It works very well.
Which one would it be?
Petrozza's filet of beef, or
Christina's New York strip?
Honestly, I think
I'll go for Christina.
Christina, congratulations.
[applause]
Ah, she's going
to do it again.
She's going to get me again.
It all comes down
to one deciding vote,
my executive chef
here, Josh Emett.
Petrozza's dish.
Risotto, nice.
I prefer a little bit wetter.
It's a little bit stiff for me.
There's not enough
moisture to it there.
A little bit of season on top
of the meat wouldn't hurt.
But overall nice, I think.
GORDON: And Christina's
New York strip?
A little bit of garlic, is it?
Or garlic herbs?
There's a little
bit of garlic, yes.
Yep.
Which is nice, beautiful,
adds flavor to the dish.
The seasoning is great.
Josh will be overseeing at
the London West Hollywood.
And one of you will
be working with him.
The final judge
being our future boss
was a little intimidating.
GORDON: Will you
choose Petrozza's dish,
or will you choose
Christina's New York strip?
I think there's good
elements to both dishes.
I love onion risotto, so
I will go with Petrozza's.
Petrozza.
[applause]
About time.
It's about time, yes.
I needed to win.
I needed to push it over.
It was starting to be painful.
Holy cow.
Thank you.
Thank you, chef.
Now, as always,
an exciting reward
for winning the challenge.
- I'm not used to it.
On picking your team for
your final dinner service,
you get to choose first from
all the contestants this year.
Oh, Jesus Christ.
This is a very important win.
Not only do I get to
pick the first chef,
Christina has to
pick the last chef.
Ladies and gentlemen, one more
time, give it up for Petrozza.
Even though I lost
the challenge today,
regardless of who
he has on his team,
they still have
to cook his food.
My menu was designed better.
Now there's a really
big fan of Hell's Kitchen
that wanted to be
here today just
to say good luck to the
finalists, Whoopi Goldberg.
Ladies and gentlemen.
[applause]
Oh, my god.
Oh, my god, Whoopi Goldberg.
GORDON: Great.
Great, great, great.
Christina.
Congratulations.
GORDON: And Petrozza.
Congratulations.
GORDON: Whoopi's come to
wish you both good luck
ahead of the final.
I'm very excited for you.
Whoopi, thank
you so much, yes?
OK, Petrozza
Christina, it's time,
right now, to get back to
Hell's Kitchen, move your ass.
All right, all right.
Bye, you guys.
Bye everybody.
NARRATOR: While the finalists
were away in New York,
major progress has been
made in their dining rooms.
And with less than
hours until opening,
Petrozza and Christina are about
to get a look at the restaurant
of their dreams.
Wow, oh boy.
Why is it white?
NARRATOR: Or not.
The first thing
I saw walking in
were those white
window treatments.
And then the f*cking stripes.
I hate them.
Wow.
Wow, nice.
Let's take a look.
What do you think about
the darker maroon?
I like the maroon.
It's rich.
They work very
nicely with the brick.
I couldn't believe, like,
all the bricks, you know,
that they did.
And it looks beautiful.
We've got quite a bit
of work ahead of us still.
Yeah.
We're just starting
the wallpaper.
PETROZZA: Yeah, I see.
It looks good though.
I like it.
The fireplace is great.
The problem is that it's
way out into the room.
Christina, come here, because
what I would like to do,
is to take the center
portion of this wall,
and push it your way.
Are you kidding me?
Offsetting it a little bit
would provide a little more
variety down that center line.
OK.
I think he kind of
sucks to have Petrozza's
restaurant encroach upon mine.
Fine.
f*ck it, we'll deal with it.
Let's talk about stripes first.
So what do you think?
I didn't know the
wallpaper was striped.
I definitely like
the stripes better.
Both the samples we
looked at were striped.
They look so ugly.
I hate it.
It's not good.
It's really, really not good.
The stripes are, like,
my biggest concern.
You know, like, with
the window frames,
and then white and then
blue, it's, like, ugh.
Wow, look at your stuff.
This is it.
This is it, and
Christina is very upset.
That's good for me.
I had no idea it was
going to be striped.
Oh, my god.
It's freaking me out.
Oh, I feel ill.
I want to vomit.
Not having that
control makes me crazy.
I don't like it.
In my head I designed
my dream restaurant,
and I don't like the
work that's been done.
They need to fix it.
There's just a lot of stripes,
you know what I'm saying?
OK, we can paint over it.
What if we did the inside
chocolate brown, and then,
like, the outside is the latte
color to give it that contrast.
- OK.
- All right, let's go with that.
And I think that we've
sort of hit a good medium.
If I worry about it,
I'm not going to sleep.
Then what good am I?
Now we've got an ugly dining
room and a sucky kitchen.
Let's at least get
something right.
NARRATOR: After a long day,
Christina and Petrozza try
to get some much needed rest.
I don't know if I'm
going to be able to sleep.
The anxiety and the
anticipation is k*lling me.
NARRATOR: Finally, it is the
last day in Hell's Kitchen.
But For Christina and Petrozza,
it's much more than that.
It's taking all
my life to get here.
If I win, this would
be the most successful
thing I've ever done.
[phone ringing]
Finally.
Petrozza here.
Get both your
butts down here now.
Yes, chef, bye.
Chef Ramsay, both
down there now.
CHRISTINA: It's down to Petrozza
and I. I like those odds.
I want to get in the kitchen.
Let's go.
Morning chef.
Good morning.
OK.
Quite honestly, one of
the most important nights
of your entire cooking career.
But, let's be honest, you
can't get there alone.
Both of you need your brigades.
Yes, chef.
Absolutely.
So here they are.
Welcome back, Bobby.
Hey, chef.
Look at how cute Bobby is.
How you How you doing?
Bobby, could someone
get a grip in here?
We correct the problem, chef.
Put some burgers on.
Put your head down and cook.
Welcome back, Ben.
There's the man.
GORDON: How are you?
Good, chef, how are you today?
The whole f*cking night
you've taken it easy.
Are we done?
Because if we're not,
I'm going to complete
my station tonight, chef.
Shut it down.
I knew it.
I personally want to
be on Petrozza's team.
I want to make that guy win.
Christina, I really don't
give a rat's ass about.
Corey.
- Hello.
- How are you, Corey?
Good, thank you.
My first nominee,
for strategic reasons,
is Christina.
My second nominee is for
personal reasons, and it's Jen.
OK.
The gloves are off.
Matt, how are you, buddy?
Great chef.
A migraine.
Come here a minute, let
me just tell you something--
you've got a migraine?
I've had one ever since
you walked in here.
Matt, migraine gone?
Migraine gone.
[laughing]
Louross.
Louross.
Never short of style.
Make it look sexy, guys.
Let's make love to it.
Let's make love to the fish.
Hello, chef Ramsay.
- How are you?
- Just great.
Why are you sending
me John Dory now?
I didn't bring my John
Dory up there, chef.
He brought the garnish.
Don't shout at me!
Hey, Jen.
Hello.
Hello.
Jen--
- Yes, chef?
Your face is down
today, what's the matter?
I'm here.
It's definitely rough coming
into this competition.
I'm far superior to any
of the other competitors,
and my goal tonight is make
chef Ramsay second guess
the fact that he got rid of me.
OK.
Tonight's a big one.
Both Petrozza and Christina
will be depending on you all
to help complete their dream.
Their fate lies in your hands.
Petrozza, you won the
challenge in New York,
therefore you get
to choose first.
It would really set me back
if Petrozza picked Corey.
Corey and I really sort of
bonded and came together.
It's nice to have somebody
strong like that back you up.
Choose wisely.
I'm going to take Bobby.
Bobby, excellent.
Bobby is a rock star.
He was always there for me.
I couldn't take the chance
of not getting Bobby.
Christina, are you ready
for your first choice?
Oh, I'm so ready, chef.
Corey, come on over.
I'm definitely
Christina's backbone
in the kitchen at this point.
I'm going in there.
I'm getting the job done.
OK, Petrozza, ready
for your second choice?
Yes, chef.
Why have you
chosen this person?
He's talented.
He's strong.
Who is he?
Ben.
GORDON: Ben.
Good to see you, pal.
f*cking good to see you, man.
Second choice,
Christina, is who?
I'm going to pick Louross.
I need some energy, I really do.
Well you definitely got
that in Louross, well done.
So the last two
left, Jen and Matt.
Petrozza, your last
pick, think carefully.
PETROZZA: I hope
Petrozza picks Jen.
I mean, Matt I can work
with, but Jen's attitude
is a detriment.
Not only to me, but to
the rest of the team.
Big choice.
I really don't
want Matt on my team,
because I really don't
need to hear his mouth.
I don't need to
hear any whining.
But Jen has a problem accepting
any kind of criticism.
This is a tough decision.
It's like the
lesser of two evils.
Who's it going to be?
[music playing]
NARRATOR: Next time on Hell's
Kitchen season finale--
It doesn't get any
bigger than this.
NARRATOR: Christina,
the culinary student
from Missouri--
I'm expecting a
perfect service.
NARRATOR: --takes on
Petrozza, a catering chef
from North Carolina.
It's do or die.
NARRATOR: And although their
former competitors are back,
it doesn't mean they're
going to be helpful.
Come one.
How can you do that to her?
My heart's really not in this.
f*cking useless.
f*cking useless.
NARRATOR: Who will
rise above it all?
Let's bang these
appetizers out.
Come on, two
tickets, let's go.
It's neck and neck.
NARRATOR: And prove
they are worthy of being
the executive chef
of chef Ramsay's
new Los Angeles restaurant.
Step up to the doors.
NARRATOR: Find out next week.
On the count of three--
NARRATOR: On the most exciting
Hell's Kitchen finale--
GORDON: Open the door--
NARRATOR: --ever.
04x14 - 2 Chefs Compete
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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.