04x14 - 2 Chefs Compete

[bunniefuu]

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.