04x15 - Winner Announced

[bunniefuu]

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.