Hell's Kitchen 6x15

1. This season Hell's Kitchen—

2. Yeah!

3. Game time!

4. —was definitelythe most intense ever.

5. I'm fucking ready!

6. We witnessed fiercebattles between teammates.

7. You sent it out wrong!

8. It's about the team!

9. Would you just shut the fuck up

10. for a minute and fucking relax?

11. Ba bom.

12. From Van and Jim—

13. I'll punch you in your face.

14. —to Robert and Kevin—

15. - Go ahead!- what I say to you.

16. —to Tennille and Suzanne.

17. If you sink our ship, I'm going to be pissed.

18. Go fuck yourself.

19. But that was justscratching the surface.

20. Wow!

21. Even Sous Chef Scott lost his cool.

22. You get that ready, got it?

23. And the usuallyunflappable Jean-Philippe—

24. Listen to me!

25. —was ready torepresent Belgium in a fist

26. fight with a Texan named Van.

27. You better get out of my face.

28. I'm going to fuck you up, bro.

29. Ja-ja-ja-ja-ja-ja-ja.

30. As for ChefRamsay, he was his usual—

31. —cuddly self right from the start.

32. We'll have a littlebit of fun with you guys.

33. Raw!

34. Throwing out Louie— Get out!

35. —even before thefirst dinner service was over.

36. He can kiss my ass!

37. Things got so out ofcontrol in one dinner service—

38. We haven't sent an entree out!

39. No one's got my back here!

40. —that ChefRamsay left in the middle—

41. I've had enough!

42. —something he has never done before.

43. We're screwed!

44. Chef Ramsay was determined

45. to find the right person for this season's

46. career-changing opportunity.- Hey, look.

47. There you go.

48. That's the Araxi Restaurantin Whistler, yes?

49. Fuck off, will you?

50. He pushed the chefsharder than ever before.

51. Raw!

52. Not good enough!

53. But in line withthis season of intensity.

54. Push it! push it!

55. Push it!

56. The chefs pushed back.

57. You're upset now 'cause you're crap!

58. You're crap!

59. Fiesty Tennille came closeto going over the line.

60. - You don't know shit! - Shut up!

61. You can dish it, but you can't take it?

62. Shut your fat mouth!

63. in the kitchen.

64. Are you going to keep it shut?

65. Shut.

66. Get back in there.

67. But she not only managed to survive,

68. she made an amazing comeback.

69. That's the best I've everseen anybody cook meat.

70. And was the mostimproved chef of the season.

71. The comeback king!

72. But there was onechef who not only burned

73. a bridge with Chef Ramsay—

74. I'm not no bitch.

75. —he blew it up.

76. Let's go step outside, mother fucker.

77. Oh, wow. Do you think I'm scared?

78. You ain't nothing but a bitch.

79. Joseph wasn't inHell's Kitchen very long.

80. You've got no respect.

81. Now get out. - Fuck you.

82. He will be remembered—

83. Fuck all y'all.

84. —but not in a good way.

85. I'll break his fucking face.

86. What an idiot.

87. This season was alsomarred by a number of injuries.

88. I need a medic!

89. Ironically, our two finalists were

90. both injured on the same day.

91. Ahhh!

92. Early on in the competition—

93. I broke my wrist.

94. I am in so much pain right now.

95. I go to go upstairs—

96. I knew something bad just happened to me.

97. Although Kevin'sankles gradually improved,

98. Dave's wrist got worse.

99. I just felt my whole body twist.

100. I don't think I can continue on.

101. And he almost left the competition,

102. not once but three times.

103. I can take the pain.

104. This hand is fine.

105. Fine.

106. I'm fine.

107. It's not going to stop me.

108. I'm here to stay.

109. I'm OK.

110. Tonight, these two courageous chefs

111. will go head to head.

112. I'm going to take this thing all the way.

113. Dave, you ain't got a chance, buddy.

114. Come on.

115. Who will become thehead chef at Araxi Restaurant

116. and Bar in Whistler, British Columbia— home

117. of the 2010 Winter Olympics.

118. May the best chef win.

119. Will it be Dave, the one-armed bandit—

120. Yeah, boy!

121. —and executivechef from San Diego?

122. I'm dangerous in this game.

123. Or will it be Kevin—

124. This is like the biggestdinner service of my life!

125. —the family man and Country

126. Club chef from Connecticut?

127. I am going to win this thing.

128. One thing's forsure— both are determined.

129. This is for the guys atAraxi goddamn Restaurant.

130. Come on!

131. Oh, my God.

132. Don't let me down.

133. You guys can do this!

134. They will do whatever it takes—

135. I've got to push these sons of bitches.

136. —to be the winnerin the most intense season

137. in Hell's Kitchen history.

138. One, two, three.

139. Find out who wins Hell's Kitchen—

140. No way.

141. —right now.

142. I'm totally in a state of shock.

143. And now theconclusion of Hell's Kitchen.

144. Seriously, Surgery well done.

145. You so deserve to be in the final.

146. Now, you know damn wellyou still have the biggest

147. challenge in front of you.

148. The person who performs the best will

149. become the next head chef of the Araxi Restaurant and Bar.

150. Being in the final two is just mind blowing.

151. I mean, this ranks up there onan insane parts of Dave's life.

152. In the next service, you'lleach design your own menu.

153. Dave, 50 covers here.

154. Kevin, 50 covers there.

155. - Yes, Chef. - This is it.

156. This is for all the marbles—

157. my menu, my design, my execution.

158. This is why I came here for.

159. Now, there's one more thing.

160. Go and get changed because there's

161. a limo waiting for both you.

162. Oh, no.

163. You're doing it.

164. Let's go.

165. Damn, I didn't see that coming.

166. The night is not over yet.

167. Oh, my God.

168. I could definitely use a little more rest.

169. Hurry up, dude. - Ready?

170. And then we can go.

171. But other than that, I'm ready to go.

172. Where are we going, Kev?

173. I don't know.

174. We'll find out.

175. Me and Dave walk out, and, you know,

176. there's a nice limo waiting.

177. And we're off and running. Where?

178. I have no idea.

179. We show up at a hotel, and JP is there waiting for us.

180. Where are we headed, JP?

181. Where are you heading?

182. You are heading to the roof because Chef Ramsay

183. is waiting for you up there.

184. - Oh, he is? - Yes.

185. And I'm thinking, what's coming my way?

186. Wow.

187. Pretty amazing.

188. Oh, yeah.

189. I can't wait to see.

190. It seems like it's serious business,

191. but serious business doesn'talways translate into good news

192. in Hell's Kitchen.

193. Guys, this way, this way, this way.

194. Chef Ramsay's like all excited.

195. Good to see you guys, yes?

196. Yeah.

197. I mean, right now, my head is spinning.

198. Come with me.

199. Now, listen to me 'cause your final challenge

200. in Hell's Kitchen starts right down there.

201. Oh, my God!

202. I see all those peoplescreaming, and I'm amped up.

203. Right now, you need to makea dish worthy of the Araxi

204. Restaurant and Bar.

205. Your judges are waiting down there.

206. You've got 45 minutes tomake your dish starting now.

207. Let's go.

208. After a quick changeinto their chef's jackets,

209. the two finalists have 45 minutes

210. to create dishes worthy ofAraxi for Hell's Kitchen's

211. final challenge.

212. For his dish, Kevin is preparing

213. a petite clambake with poachedlobster and corn pudding.

214. Dave iscooking a rack of venison

215. with a sour cream and chive parsnip puree.

216. Just over half an hour to go, yeah?

217. Yes, Chef.

218. I felt like I was kind ofputting my ass on the line

219. going with venison just because, like,

220. everybody loves lobster tail.

221. Last 10 minutes, yes?

222. Yes, Chef.

223. Right now, I'm looking at Dave,

224. and it looks like he's gota very easy dish to execute.

225. And I've got all kinds ofdifferent components going.

226. So, I mean, you talk about twocompletely opposite chefs—

227. that's me and Dave.

228. Last three minutes, guys.

229. Here we go.

230. Five, four, three, two, one.

231. And stop.

232. OK, let's go.

233. The cooking is complete.

234. And it's now time for thefinalists to go head to head.

235. Ladies and gentlemen, ourfinalists, Kevin and Dave!

236. Five highly regarded judges

237. will be tasting their dishes.

238. So either Kevin or Dave will need three votes

239. to win the challenge.

240. - Now, are you ready? - Absolutely.

241. Yes, Chef.

242. OK, ladies and gentleman, time to meet our first judge.

243. This man is theeditor-in-chief and publisher

244. of the award-winning Gayot guide books.

245. Welcome, Alain Gayot.

246. So the first judge steps up.

247. He's a highly recognized food critic.

248. And, you know, I'm definitelyfeeling the pressure.

249. Dave, explain first please.

250. OK, what we have here is a rack of venison.

251. And then it's resting upon a parsnip

252. and sour cream and chive puree.

253. Very good, very good.

254. I would be very happy withthis dish in the restaurant.

255. Excellent. Good.

256. Thank you very much.

257. Kevin,

258. I did a vanilla butter-poached lobster,

259. and I made a corn pudding.

260. We also have a little bitof a potato, which I just

261. poached in the butter with theBeurre Blanc and then a clam

262. as well.

263. Beautifulpresentation, very fresh.

264. I would vote for Dave's dish this evening.

265. Dave's dish?Excellent.

266. Yeah, boy!

267. OK, our second judge is oneof Canada's foremost gourmets

268. on food.

269. For 15 years, he was the food editor

270. of the Vancouver Magazine.

271. Please welcome Jamie Maw.

272. So really good to see you, as always.

273. That's the loin of venison.

274. Nicely cooked.

275. Well flavored.

276. Lovely spring dish, I think.

277. If you were to choose one of those dishes,

278. which one would it be?

279. I'm going to go with the venison.

280. Venison. Excellent.

281. Kevin's in a big hole right now.

282. Kevin's down two to nothing and wondering

283. what the hell is going on here.

284. Two-nothing for Dave.

285. Dave has taken an early leadwith a score of two to zero.

286. He only needs one more vote towin this, the final challenge.

287. Now for a third.

288. The editor-in-chief of theaward-winning Epicurious,

289. Tanya Steel.

290. Good to see you.

291. Welcome, my darling.

292. So I'm going to startby going into the venison.

293. Mmm.

294. Wow, that venison is so beautifully cooked.

295. Kevin's lobster.

296. Gorgeous.

297. Beautiful— the butter and the vanilla

298. really come through in this lobster.

299. OK, it's downto this one— the deciding one.

300. I have to say, I am so impressed, guys.

301. Come on, Tanya.

302. You know you want to pick the venison.

303. I'm going to have to say, that Kevin gets the gold medal.

304. All right. I'm on the board.

305. Here we go.- Two for Dave, one for Kevin.

306. Kevin still has plenty of time to make a comeback.

307. I could be screwed here.

308. OK, ladies and gentlemen, next up—

309. the executive chef of West Restaurant

310. in Vancouver, British Columbia—welcome Warren Geraghty.

311. Good to see you.

312. Good to see you.

313. I think I'll go with the lobster first.

314. That's delicious.

315. That's on the nail for the venison.

316. I think they're both great dishes.

317. I'm really— I'm going togive my vote to the lobster.

318. The lobster.

319. No.

320. All right, here we go.

321. Let's do this. This is it.

322. All right, ladies andgentleman, that's two for Kevin

323. and two for Dave!

324. We're all tied up!

325. Our next judge is the restaurantcolumnist and the contributing

326. editor for Gourmet Magazine.

327. Please welcome Colman Andrews.

328. Thank you, sir.

329. Good to see you.

330. Thank you so much for coming.

331. Kevin's lobster.

332. Come on, come on, like, please say something good.

333. This is really, really tough.

334. I—

335. I have to go with Dave.

336. The winner of the challenge is Dave!

337. Very close between you two.

338. Well done.

339. I can't believe I fucking won.

340. I'm super stoked.

341. Dave has won tonight's battle.

342. But back in Hell's Kitchen, thestage is being set for the war.

343. While the crew works through thenight to repair the restaurant,

344. Dave and Kevin get their last chance for rest

345. before the dinner servicethat could change their lives.

346. It's the dawn of the finalday in Hell's Kitchen.

347. This is the last day.

348. It's just nuts.

349. It's nerve wracking.

350. And Kevin andDave must design their menus

351. for what will be the most important

352. dinner service of their lives.

353. This is monumental.

354. It's all or nothing.

355. I mean, I've got lots of ideas flowing,

356. and I'm going for broke.

357. The final service of Hell's Kitchen tonight.

358. I don't want to have a pretentious menu.

359. I don't want to have a complicated menu.

360. Simple cooking is best.

361. Ready to rock and roll?

362. I'm ready to rock.

363. With their menus finalized,

364. Dave and Kevin head into the kitchen.

365. - Congratulations! - Thank you.

366. Thank you very much.

367. Kevin will be working with Heather

368. in the red kitchen— - How are you?

369. Very good.

370. —while Dave will be working

371. with Scott in the blue kitchen.

372. Gentleman, Gentleman, good morning.

373. Good morning, Chef.

374. - Good to see you. - Hi Chef.

375. - How are you feeling? - Good.

376. - Great. - Very good.

377. Good. A lot of work today.

378. Scott, any special deliveries?

379. Are they here yet? - Yeah, Chef.

380. They're right out front.

381. OK, let's get this stuff out please.

382. I'm super stoked at this point.

383. We're getting down to business right now.

384. Got a lot of work to do.

385. They're special ingredients

386. that I brought in, yes?

387. Make sure you're happy with it.

388. Don't sign for it untilsee what the hell we got.

389. Let's go.

390. We heard y'all need some help up in here.

391. Son of a bitch!

392. Hey, what's up?

393. I said they're your key ingredients, yes?

394. I didn't see Biggins on there.

395. Now help my big ass off this truck now.

396. I just scanned the faces in the truck,

397. and immediately, I startedthinking in my mind, who

398. do I want to work on my team?

399. First of all, thank you all for coming back.

400. The future of Dave and Kevin'scareer is now in your hands.

401. Yes?

402. So Dave, obviously, congratulations on winning

403. the challenge last night.

404. Thank you, Chef.

405. So as that reward, you get picked first.

406. My first selection is Ariel. GORDON RAMSAY: Excellent.

407. I know I want Ariel.

408. She was in the final three.

409. Well done.

410. Seriously, well done.

411. Thank you.

412. Thank you, Chef.

413. She knows what she's doing.

414. And she's going to it out.

415. OK, Kevin your first pick.

416. The guy I've known the best and the longest,

417. my old roommate, Van.

418. Van.

419. I'm back.

420. Back!

421. The last time the stress got to me.

422. No, it's.

423. Don't fucking treat me no little bitch!

424. Now I got to come in hereand redeem myself tonight,

425. you know.

426. All right, Dave.

427. Selection number two.

428. Selection number two is Robert.

429. Robert.

430. Rob had a hard time in Hell's Kitchen.

431. I'm short of breath.

432. I feel dizzy too.

433. Is that the best you can do?

434. Hell no, it's not the best—

435. Well, give me the fucking best!

436. I am, Chef!

437. But I have confidence in Robert.

438. He's a great chef.

439. OK, Kevin, selection number two, who is it?

440. My next selection is— my menu is fish heavy—

441. so Amanda's a fish girl.

442. Yay!

443. Yes!

444. I have not worked with Amandain Hell's Kitchen before.

445. Three times three is what?

446. Six, Chef.

447. Six?

448. Nine, Chef, nine!

449. I'm sorry.

450. I'm not w—

451. She's had problems, but I know

452. that Amanda was strong on fish.

453. Amanda, that fish is cooked perfectly.

454. Thank you, Chef.

455. OK, two people left.

456. I really expected to be picked last.

457. I'm not super friends with anybody here.

458. Suzanne, for sure.

459. Right on.

460. I know everyone hated Suzanne.

461. I really don't believethat I was trying to throw

462. you guys under the bus.

463. It's not about that!

464. It's about the fucking team!

465. But personally, I think she's a strong chef.

466. We won a competition together.

467. The winning duo is Dave and Suzanne.

468. Thank you, Chef.

469. And I feel confident having her on my team.

470. Here we go, man.

471. Sabrina, come and join Kevin.

472. With Sabrina, there's been some highs.

473. Sabrina, well done—clearly, the best of the worst.

474. There's been some lows.

475. Fuck off upstairs!

476. Get out!

477. However, I'd rather have Sabrina on my team

478. than Suzanne.

479. Excellent.

480. Kevin, Dave, take a good look at your teams, yes,

481. because they are eithergoing to take you all the way

482. or console you.

483. Now, take your teams back to the dorms and get changed.

484. Then give them an inside to the menu.

485. After a quick change, the chefs head downstairs

486. to begin their final prep.

487. Start setting that station up.

488. You've got to get those tomatoes diced up.

489. What's the diced tomatoes for?

490. With the clock counting down,

491. Kevin's team strives tomaster his elaborate menu.

492. - Kevin. - Kevin.

493. Kevin, you want these cu—

494. Hold on, one second.

495. Meanwhile, in Dave's kitchen,

496. the team has picked uphis classic menu quickly.

497. Questions anybody?

498. We're fine, Dave. We're fine.

499. Dave did a pretty smart move keeping it simple.

500. But I look over at my man, Kevin—

501. I'm going to pour a littlebit of this sauce over it.

502. Gorgeous.

503. Every one of his plates could be on the cover

504. of Gourmet Magazine. Look at that—

505. money.

506. I don't even care what it is.

507. I just want to eat it.

508. If they taste as good as they look,

509. we're in a lot of trouble.

510. All right, Kevin?

511. Yes, Chef.

512. Let's go, big man.

513. The finalists' menus consist

514. of three appetizers, threeentrees, and three desserts.

515. Kevin's menu features an appetizer

516. of caramelized scallops, an entree

517. of coffee cured beef tenderloin, and a trio

518. of creme brulee for dessert.

519. Aesthetically, food looks brilliant.

520. But there's a lot to execute there.

521. Just, you know, tighten up, OK?

522. Well done. Thank you, Thank you, Chef.

523. Very well done.

524. All right, Dave, let's go.

525. Dave's menu featuresa wild mushroom risotto

526. appetizer, a roasted loin of venison entree,

527. and a dark chocolate mousse stack dessert.

528. It's simple. It's plain.

529. It's pedestrian.

530. But you're in the final Hell's Kitchen.

531. You've got to explode.

532. - You got it, Chef. - OK?

533. Well done. - Thank you, Chef.

534. Thank you.

535. You got it.

536. All right, tonight's menus—

537. Kevin's menu is veryartistic, very beautiful.

538. But my big worry right now isthat I think Kevin's food is

539. a little bit too complicated.

540. He's got to watch his attention to detail.

541. Now, Dave may have a very simple approach

542. to his cooking— very humble, very rustic—

543. but he can't afford to be sloppy.

544. Tonight, it's all down to the execution.

545. That's what's going to call the winner.

546. Hell's Kitchen ismoments away from opening.

547. But Chef Ramsay—

548. All right, Dave, Kevin, two seconds, please.

549. —has some unfinished business.

550. All right, There's somethingthat's been bothering me.

551. Oh, this is not good.

552. There's something not quite right.

553. You both are running your kitchen tonight.

554. So if you're going to act like a head chef,

555. you have to look the part.

556. But now you will.

557. Thank you, Chef.

558. That's great.

559. Now, get upstairs, get changed, and come down.

560. - Thank you, Chef. - Put those jackets on.

561. Chef, you're the man!

562. Here we go!

563. It feels insane to havethe executive chef coat on.

564. Big time, brother! - It is dude.

565. We started with 17 people in this house.

566. And now it's down to two of us.

567. And I'm going to take this thing all the way.

568. I'm focused. I'm ready.

569. I'm going to win Hell's Kitchen tonight.

570. I am going to win this thing.

571. OK, Jean-Philippe, for the last time this year,

572. open Hell's Kitchen.

573. Let's go.

574. You're good to go.

575. Showtime! Showtime!

576. Let's go!

577. The one-armed bandit's going down tonight.

578. Tonight, Kevin in the red kitchen

579. will go head to head withDave in the blue kitchen.

580. Each kitchen will serve13 tables with 50 diners.

581. In attendance are top chefs from British Columbia,

582. including Chef Walt ofAraxi Restaurant and Bar—

583. Wow, it's good to see there'sBC stuff there, for sure.

584. —who will be Kevinor Dave's future employer.

585. I think I'm decided.

586. I'm going to go with the corn as well.

587. Thank you.

588. All right, here we go.

589. You guys ready?

590. Pay attention.

591. This is like the biggestdinner service of my life.

592. Table 44— two covers, one scallop, one risotto,

593. one lobster, one beef.

594. My team has to comethrough big time right now.

595. Hello?

596. Yes, Chef!

597. Thank you!

598. OK, guys.

599. Order in.

600. One risotto, one prawn onorder, venison and a salmon.

601. Yes, Chef.

602. Salmon heard.

603. I've got so much heart and soul

604. that I've put into this menu.

605. Good job, guys.

606. I like that call back.

607. It's time to show everybody what I've got.

608. Everybody's a chef in this kitchen.

609. The first ticketsare in to both kitchens.

610. Now Kevin is looking to Amanda on scallops

611. and Van on hot appetizersto deliver perfect starters.

612. Guys, what's going on now?

613. - Coming now, right now. - Thank you.

614. Get a little vocal, Amanda.

615. Yes, Chef.

616. Kevin makes me nervous.

617. And I want it to be perfect for him.

618. - Come on, Amanda. - Yes.

619. I'm really relying on you tonight.

620. You ready? - I'm ready.

621. Let's go to the window.

622. Scallops.

623. Amanda— the scallops are not done yet.

624. Son of a bitch, man.

625. Come on, Amanda!

626. You've got to give me some heat on these, OK?

627. First thing she gives me, it's not right.

628. See that table there, watching your food?

629. Got to get it tighter.

630. Let's go.

631. Come on, Amanda, please!

632. - I'm trying, Chef. - Let's go.

633. Don't try, just do.

634. I'm doing it.

635. I do not think it's my fault.

636. Come on, guys. Let's go!

637. Yes, Chef.

638. While Kevin's kitchenis stalled on its first order,

639. Dave is relying on Robert on appetizers

640. to get his service off to a good start.

641. How far out on a risotto?

642. Two, two and a half.

643. I would love to put outthe first appetizer ticket.

644. Yes, sir.

645. This is my last night in Hell's Kitchen.

646. I'm bring the fucking pain, you know?

647. Another 30 seconds.

648. OK.

649. I'm going to give him theRobert that everybody loves.

650. The moving, the shaking, the fast feet.

651. No matter what the ticketwas, I'm going to bang it out.

652. Thank you, Robert.

653. All right, boss.

654. You happy with it?

655. Robert, you are my ace in the hole.

656. We've got risottos coming in like crazy.

657. All right, brother.

658. Dave's classic menu is paying off.

659. Table seven.

660. And appetizers areflying out of the kitchen.

661. Table ten.

662. Meanwhile, Kevin hasn't

663. gotten a single order out.

664. And the kitchen is still at a standstill waiting

665. on Amanda's scallops.

666. Scallops, please, Amanda.

667. Cook!

668. How long?

669. - Give me two minutes. - Please, Amanda—

670. - Yes, Chef. - Look at me.

671. - Here, yes, Chef. - Concentrate.

672. Yes, Chef.

673. Amanda's scallops are sinking us,

674. and we're headed to the pooper fast.

675. How long?

676. - Right now. - Right now?

677. Are they ready?

678. No.

679. What is she doing over there?

680. I mean, how cooked do you want them?

681. I want a scallop cooked.

682. That's burnt up.

683. These are like rocks.

684. They're overcooked.

685. They're rubber.

686. My God!

687. This isn't happening right now.

688. She struggling there.

689. Don't be scared to change her. Come on.

690. Don't be scared, yeah?

691. God damn it, Amanda.

692. I know.

693. My life on the line here, and it's like she doesn't care.

694. Amanda, you're sinking me.

695. I know, Chef.

696. I'm sorry.

697. The first ticket's fucked up.

698. Kevin, it's your fuckingcareer on the line.

699. Don't fucking sink it before it's too late.

700. We're in it now, guys.

701. We're in it.

702. I need someone to give mesome goddamn appetizers!

703. You're killing me!

704. Chef Ramsay's looking for a leader.

705. He's looking for someone to step up to the mark

706. and run a kitchen.

707. That's what tonight's about.

708. Van, go over with Amanda and switch stations.

709. Amanda, you're going to have to do starters, OK?

710. You're killing me.

711. Right now, Kevin has ahuge nightmare on his hands

712. because Amanda's sunk.

713. She's completely lost any form of focus.

714. And now he just kicked her off the section

715. and got Van to cook the scallops.

716. Yeah, working hard, Chef.

717. How long?

718. How long on risotto?

719. One minute.

720. Come on.

721. Coming in.

722. - One risotto, Chef. - Thank you.

723. Thank you.

724. Thank you.

725. Thank you.

726. Kevin's decision has paid off.

727. And thanks to Van's scallops, the first appetizers are

728. finally leaving the kitchen.

729. This is good.

730. Meanwhile, overin the blue kitchen—

731. I'm looking for tworisotto and a prawn any time.

732. Two risotto and aprawn, working hard, Chef.

733. Dave has almostcompleted his appetizers.

734. Make sure there's lots of mushrooms in it.

735. Then we go on the entrees.

736. That's all we got left for mushrooms.

737. Go easier on them, but be careful.

738. Make sure it's right.

739. Come on, guys.

740. You're moving so fast.

741. Risotto.

742. Thank you.

743. That's gotten a lot lighter.

744. Yeah.

745. Why has that changed color?

746. I can't see any mushrooms in there

747. except for a few sprouty mushrooms.

748. That's not the same risotto that you

749. were sending half an hour ago.

750. We're sending acompletely different dish.

751. I know, but we're down on mushrooms.

752. He told me to put less in there.

753. I said, just don't gocrazy with the mushrooms.

754. He didn't use a little less mushrooms.

755. He went to using almost no mushrooms.

756. Give me one risotto with more mushrooms in it.

757. Chef, I didn't even get to seeing that yet.

758. I would not have sent that out.

759. Dave was just covering hismotherfucking monkey ass.

760. He looked like Nixon.

761. "I'm not a crook."

762. Robert, I'm not f-ing around right now.

763. Everything has to be perfect.

764. He's fucking working me.

765. You done crossed the line, my friend.

766. So now, I must fuck with you.

767. And I love stirring up shit.

768. Just give me it.

769. Just give me it.

770. It's cold, bro.

771. Fuck, come on, Robert.

772. Oops, you dropped it, looking like a horse's ass.

773. That's your problem.

774. Despite a slipup by Robert on appetizers,

775. Dave still has the lead onKevin in appetizer delivery.

776. Got to table ten.

777. And the diners onDave's side are satisfied.

778. It's good.

779. Meanwhile, the diners on Kevin's side—

780. I feel like I'm—

781. I'm like crunching on risotto.

782. —aren't feeling quite the same.

783. I just can't—

784. No problem.

785. Oh, no.

786. What's the matter?

787. Kevin, please.

788. The rice is not cooked properly.

789. It's hard.

790. It's crunchy.

791. Boom!

792. It's like a line drivesquare to the fucking nose.

793. Boom!

794. It's undercooked.

795. First, Amanda fucked up the scallops.

796. Then Amanda started messing up the risotto.

797. And I was like, oh, shit no.

798. Van, I need you to just come in here

799. and get her fucking organized, OK?

800. Thank you.

801. Make sure she knows what's going on.

802. Kevin's really high strung right now.

803. Van, you got two risottos coming my way?

804. But I got Kevin's back.

805. Yes, Chef.

806. Two risottos, two scallops coming right now.

807. Come on, ladies.

808. Let's do it.

809. Move fast.

810. Look at this line, Van.

811. I'm pushing Van so goddamnhard because I have to.

812. I got no choice.

813. Three scallops, three, and two risotto.

814. Two minutes.

815. One minute!

816. Oh, Lord!

817. I'm starting to get flashbacks.- Van!

818. Van! Listen!

819. Garnish to the window!

820. Coming to the pass.

821. Van, too.

822. Working hard, Chef!

823. Coming in, be high.

824. That's hot, OK?

825. Thank you. Thank you.

826. Service!

827. With Van coming to Kevin's rescue,

828. appetizers are now streamingout of the red kitchen.

829. In the blue kitchen—

830. Keep it rolling, guys.

831. —Dave is alreadypushing out entrees.

832. - Don't lose your momentum.- Here you go.

833. Venison, salmon, garnish.

834. Thank you.

835. Now I'm just waiting for a venison and a salmon up.

836. Right here, coming to the pass.

837. This is no good.

838. It's fucking well done.

839. It's garbage.

840. That's not fucking medium.

841. I can't serve this as medium.

842. You'll have to give me another one.

843. I completely overcooked it.

844. I have no excuse.

845. The menu is as basic as it can get.

846. Come on, guys!

847. I don't care how long it takes.

848. I'm not going to send some shit stuff

849. out just to get it done faster.

850. Thank you, Chef.

851. It all to be perfect.

852. Ariel, how am I doing on two venison?

853. I'm carving right now.

854. Come on, guys.

855. Behind you, hot.

856. Really hot.

857. Really nicely cooked venison.

858. Thank you.

859. With Ariel's venisonmeeting Dave's standards,

860. food once again leaves the blue kitchen.

861. All right, venison and two chicken.

862. An hour and 15minutes into the final dinner

863. service, diners are enjoyingentrees from Dave's kitchen—

864. It's really good.

865. —and Kevin's.

866. Tonight, every good review counts—

867. some a little more than other.

868. There's the Araxi ticket.

869. Guys.

870. Yes, Chef.

871. This tenderloin is for the Araxi chef, OK?

872. Don't fucking ruin it.

873. I need to show that I know how to cook

874. and I know what's going on.

875. So I've got to put my helmet on, bear

876. down, and just push the sonsof bitches through the pile.

877. Where's that medium rare beef?

878. Let's go!

879. Medium well or medium rare?

880. Listen, listen, listen.

881. Medium well.

882. No, no, no.

883. Medium rare.

884. He kept calling out different temperatures.

885. I don't know what he wants.

886. Come on, man.

887. Get it together.

888. I know.

889. Garnish coming up for a beef?

890. Let's go right now.

891. Come on.

892. One beef, one lobster.

893. Garnish to the pass.

894. That beef is med well.

895. I told you medium rare.

896. Damn it, Amanda.

897. What?

898. This is for the guys atAraxi goddamn Restaurant.

899. And you cooked that med well.

900. Amanda is really making a messof what's going on right now.

901. She's just too slow to keep up.

902. Look at this.

903. This thing's broke in two.

904. It's like, calm down a little bit.

905. I need a medium rare beef.

906. I need one lobster right there with a potato

907. that's not broken. - Got it, Chef.

908. Fire up a little bit! Come on!

909. Let's go! Let's go!

910. Come on, guys.

911. We can do it.

912. Can I have those please?

913. The garnish?

914. A minute and a half.

915. Can I get the beef with the sauce?

916. Almost there.

917. Can you just give me something?

918. Listen. Listen to me.

919. Listen to me.

920. Calm down.

921. At that moment, when I was aboutto lose it, I caught myself.

922. And then I was just like, I'mnot going to yell anymore.

923. We're going to do this, and we're

924. going to do this together.

925. Let's go.

926. With tongs, you'll break the potatoes

927. because they're delicate, OK?

928. Van, you know you have one med well, right?

929. Yeah, it's going to be ready.

930. If Sabrina needs help, help her push the salad.

931. Keep rolling.

932. Yes, Chef.

933. - Thank you, guys. - Come on, guys.

934. We can do it.

935. Kevin starts calming down, and everybody starts clicking.

936. And it just started running a lot smoother.

937. Amanda, can I have that beef?

938. Yeah.

939. Beautiful, beautiful, beautiful.

940. All right.

941. Kevin has provenhe can be a strong leader.

942. Thank you.

943. And Amanda's fillet makes it

944. out to a very important diner.

945. Now diners on both sidesare enjoying their entrees.

946. Oh, that's nice.

947. Dave!

948. Dave!

949. You've got four tables left.

950. Kevin, you've got six tables left.

951. Come on! Speed up!

952. Let's go!

953. Can I pick up two tables at once?

954. We've got to catch up.

955. Yes, Chef.

956. All right, Kevin's very clever firing

957. two tables at the sametime now to pick up speed

958. and hopefully catch Dave back.

959. We've got to do a massive push.

960. Kevin's kitchen has clearly

961. gotten it together whileDave's kitchen is starting to—

962. How's this meat being cooked now?

963. It's gone pale and gray.

964. —slip.

965. I'm not fucking impressed with that.

966. All right, I'll start firing new venison.

967. We're having trouble with these.- It's not trouble.

968. It's just lazy cooking.

969. Yeah, but I didn't—

970. Just listen to me two seconds.

971. It's you now, not fucking them.It's you.

972. I know your friends, and that's shit cooking.

973. Chef—

974. - What's the matter? - Raw salmon.

975. Shit!

976. Ariel, salmon raw!

977. Robert, you head over and help Ariel.

978. Don't let me down.

979. You guys can do this!

980. Put it in the convectionoven another two minutes.

981. Come on, guys.

982. While Dave tries to regroup

983. his kitchen for a strong finish, Kevin

984. is on track to do the same.

985. Come on, guys.

986. Van, you know it's picked up over there?

987. Three beef, three tuna, one lobster!

988. Thank you! Bring it up!

989. Bring it up! Let's go!

990. Let's go!- Kevin, last four tables.

991. Dave, last four tables.

992. Right now, it's neck and neck.

993. Let's go!

994. Come on, man! - Come on, guys.

995. We're so close. - Is the salmon ready?

996. I've got them, baby.

997. Garnish, going now, Ariel.

998. Ready, Chef. - Thank you.

999. Come on, guys.

1000. Come on.

1001. You got a lobster coming?

1002. Yes, Chef. Right here.

1003. Come on, come on, come on!

1004. Kevin, Dave, you have one table to go.

1005. It's neck and neck. Push it, guys.

1006. You just started great.

1007. You're going to finish great.

1008. I have a tuna, a beef, and a lobster.

1009. Yes, Chef. You guys ready?

1010. Let's go.

1011. Try and push it, guys.

1012. I appreciate your hard work.

1013. Right here.

1014. Hot, Chef. - Thank you.

1015. Guys, this is it.

1016. This is it!

1017. Right here, coming to the pass.

1018. And that's it!

1019. Thank you, guys.

1020. We got this!

1021. I'm so proud to have worked with you tonight.

1022. Thank you so much.

1023. Thank you, guys.

1024. We started off rough.

1025. But we fucking came and kicked ass at the end.

1026. We finished strong.

1027. Bang!

1028. Bang!

1029. Tonight, it was like a hell of a battle.

1030. And I was on top for a long time.

1031. And no matter what the outcome is, you know,

1032. I'm going to hold my head high.

1033. Bang.

1034. I'm already started tofeel the intense pressure

1035. and anxiety.

1036. I mean, my wife giving birthto my son was stressful.

1037. This is right up there, man.

1038. My head feels like it's going to pop right now.

1039. I have this sinking feelingthat I just didn't quite have

1040. the same performance Kevin had.

1041. It's really hard just waiting and wondering.

1042. It's like killing me.

1043. Tonight'swinner will be determined

1044. by the customer comment cards and Chef

1045. Ramsay's overall observations.

1046. The scallops are burned.

1047. They're overcooked.

1048. They're rubber.

1049. It's your fucking career on the line.

1050. Don't fucking sink it before it's too late.

1051. Van!

1052. Yes.

1053. Go over with Amanda, switch stations.

1054. Amanda, you're going to have to do starters.

1055. Just listen to me two seconds.It's you now, not fucking them.

1056. It's you,

1057. I know your friends, and that's shit cooking.

1058. This is no good.

1059. It's garbage.

1060. I can't serve this as medium.

1061. You'll have to give me another one.

1062. - Oh, boy. - Hello?

1063. GORDON RAMSAY Head up to the office

1064. please straight away.

1065. Yes, Chef.

1066. All right, the moment of truth.

1067. Oh, boy.

1068. Oh, boy.

1069. Here we go.

1070. It's time.

1071. This is it, man.

1072. This is the moment I came here for.

1073. We're about to find out our future here.

1074. I'm praying.

1075. Please, Chef Ramsay, pick me.

1076. I want to be the next chef at Araxi.

1077. I can do the job, and I can do it great.

1078. All right, Kevin, Dave, this is the moment you've

1079. both been waiting for, right?

1080. Absolutely.

1081. Yes, Chef.

1082. One of you is about to realizeyour dream of a lifetime.

1083. Personally, I am so proud.

1084. You guys have done so well.

1085. And more importantly, readingthrough the comment cards

1086. and looking at the feedbackfrom the customers,

1087. this has been the closestfinal ever of Hell's Kitchen.

1088. In my eyes, you're both winners.

1089. Thank you, Chef.

1090. Thank you.

1091. Now, after much thought anda lot of careful studying,

1092. I've reached a decision.

1093. I want you both now to stepup to your doors please.

1094. This is a big moment.

1095. This is a big life-changing moment.

1096. Good luck, man.

1097. My heart is jumping out of my chest.

1098. I'm freaking out on the inside.

1099. The chef who's door openswill become the winner of Hell's

1100. Kitchen and will be the headchef at Araxi Restaurant

1101. and Bar in Whistler, British Columbia.

1102. Kevin and Dave, place your hand on the handle.

1103. Kevin, Dave, are you ready?

1104. I am ready.

1105. I'm ready, Chef.

1106. On the count of three, turn the handle.

1107. One, two, three.

1108. Oh, my God.

1109. I can't believe I won.

1110. And it's a dream come true.

1111. I'm totally in a state of shock.

1112. I can't believe it.

1113. Kevin, well done.

1114. There was a moment ofdefeat, and defeat tastes bad.

1115. But I took a deep breath, put my head back up,

1116. and the first thing I thought about is, I'm

1117. going to show my kid it's OK.

1118. Never stop dreaming.

1119. Hold your head up high andknow that you did your best.

1120. I've been in so much pain for so many weeks.

1121. And I had to fight so hardto stay in the competition.

1122. But I wouldn't change any of it.

1123. This is the most importantthing that's ever happened to me

1124. in my life, and I'm just so grateful to have

1125. earned Chef Ramsay's respect.

1126. Well done.

1127. That means more to me than anything else.

1128. Hey, one-armed bandit!

1129. Dave has a very natural ability and a very

1130. sophisticated palate.

1131. He fought through excruciating pain

1132. and excelled and went on to win Hell's Kitchen.

1133. Welcome to the club, brother!

1134. He's going to bean amazing asset to the Araxi

1135. Restaurant and Bar in Whistler, and I'd like

1136. to wish him the best of luck.

1137. Honestly, I don't think he'll need it.

1138. Ladies and gentlemen, thewinner of Hell's Kitchen—

1139. Dave!

1140. Oops.

1141. I'm nobody's bitch.

1142. I'm nobody's bitch.

1143. I'm nobody's bitch.

1144. Listen to me now.

1145. You ain't nobody's bitch.