Hell's Kitchen (2005) s12e20 Episode Script
Winner Chosen
This season, Welcome! And quickly learned that this was the year of surprises.
What the [Bleep.]
is going on? Chef Ramsay found new ways to put their skills to the test.
Let's go, let's go, let's go! And for the victors Ladies.
Men, congratulations.
The rewards were better than ever.
- Ladies - What took you so long? Dude, this is awesome.
These chefs weren't afraid to get in each other's faces.
I would've never left you.
I didn't leave you! Yes, the [Bleep.]
you did! No, I'm not saying that we didn't have a mistake or two.
Okay, so man up! - Shut up and cook! - You shut up.
It can't cook any faster.
It's the chicken first, guys! I don't give a [Bleep.]
who she is.
Why aren't you [Bleep.]
listening? - Don't you ever talk back to me! - I'm not talking back.
Shut up! Some even challenged Chef Ramsay.
You still haven't any idea what I'm [Bleep.]
talking about.
I do, Chef.
But this year's journey was also filled with pain and suffering.
This was just emotional for me.
[Bleep.]
! Come on! No! I'm sinking on something I know how to do.
- Do you want to go? - No, Chef.
I don't want to go.
I want to be here.
This season will also be remembered The competition for you is over.
Get out.
For its shocking exits.
Please, Chef, I'm cooking for my life.
Please.
I'm sorry.
Young lady.
I'm done.
I'm done.
Hey, I know you're done.
It shows in your cooking.
- Okay, fine.
- Get out.
So did that really happen? And now only two chefs remain.
Tonight it's the battle of the Midwest.
Jason an illness took him out early in season nine.
Welcome back.
Are you here to stay? I'm here to stay, Chef, I'm staying till the end.
But this year, in season 12, he came ready to make the most of his second chance.
The dish tastes delicious.
Yes! His temper in the kitchen I know, 'cause it's not on fire yet, - you dumb little [Bleep.]
! - What? And out of the kitchen Had him at war with some of the chefs.
Go back to the grocery store, [Bleep.]
! Whoa! But his undeniable passion for meat I'm gonna eat you.
Come on, come on, come on.
What are you stopping for? I am the evil pork master.
His strong performances in challenges Jason, well done.
Jason.
Yeah! And his consistency throughout the competition were the key reasons he made it to the final.
Delicious, that risotto.
- Thank you, Chef.
- Nice job.
- Delicious.
Really good.
- Thank you, Chef.
Hey, Jason, those Wellingtons were cooked beautifully.
Nailed it.
Let's go.
Push it out.
His opponent, Executive Chef Scott, had a much bumpier road to the final.
That's black.
That is disgusting.
- Why is it raw? - It's not cooking properly.
- Can I stay? - Get out! But throughout his journey, he was never afraid to take risk That is brave, making ravioli.
After risk.
I have to commend you on having the balls to put a souffle out there.
Scott definitely got stronger as the competition went on.
The shrimp was spot-on.
- Great job.
- Thank you.
Thank you very much.
- Scott.
- Yes, Chef.
- Very nice.
- Thank you, Chef.
And after being inspired by a family visit I love you.
I've held your picture every single day.
My motivation to win this thing, for a better life for my family.
He did an excellent job running the pass Re-fire on a lobster tail, please.
This is mush.
- You got it, boss.
- Finally, a voice.
Which secured him a spot in the final.
You are the biggest comeback chef in the history of this competition, let me tell you.
Now the stage has been set for these two worthy competitors.
So ready for this.
I'm gonna put everything I have into this last service.
Who will triumph and realize their dream of becoming the head chef of Gordon Ramsay Pub & Grill at Caesars Palace? Let's move it.
Come on, Sandra.
Speed up.
Tonight on the season finale of Hell's Kitchen Don't talk to me anymore.
I want you out.
You want to leave right now? Stop.
Stop! I swear, I'll kill all of you.
Idiots! Catch it! And now the conclusion of Hell's Kitchen.
Now that you are my two finalists, there's something very important you both need to know.
And that is I'm sending you off to a luxury suite No way.
At the Four Seasons Hotel in Beverly Hills.
How does that sound? Thank you, Chef.
That sounds amazing, Chef.
Have a great evening.
- Yes, Chef.
Thank you.
Yeah! - Thanks, Chef.
Yeah! We're just a couple of guys from the Midwest.
Yeah! Now we're just making waves out here in L.
A.
- Oh, yeah! - Damn, dude.
God, I'm pumped up right now! Oh! To everyone that thought that I would never make it here, screw you! I'm here.
Made it to the end! (Scott) Holy [Bleep.]
.
We made it to the final two.
Absolutely ridiculous.
I'm so proud of myself.
I'm so proud of being resilient and coming back.
One of the last two how about that? This is awesome.
Hell, yeah, dude.
Fantastic.
Everything was dripping in class when we walked in the door.
Wow.
I'm still looking for somebody to pinch me.
- Cheers, buddy.
- Last two.
I enjoy going to battle with you.
It'll be fun.
After taking a brief moment to celebrate making it to the final, both Scott and Jason spend most of what's left of the evening working on their menus.
I was hoping to be fully away from Hell's Kitchen for the evening.
But just like everything else, it's straight back to work.
Winning this competition affects my personal life.
It affects my family.
So it's important I keep everything in perspective all the way through to the end.
Between me and Scott, we've become great friends.
But now there's a little, like, rivalry going on.
It's the way it has to be.
It's just another part of the game.
After a night of a little celebration and mostly hard work - Oh, wow.
- This is nice.
Chef Ramsay has arranged a special breakfast with a little bit of a twist.
So what do you think we're having for breakfast? I don't know.
Oh, no way.
Having the chance to see my girlfriend, Susan, and my mom, it makes me feel good.
It just gives me more will to just keep on going and never giving up.
You want to come by mommy? No.
- He loves his daddy.
- My boy.
Yes, I love you.
You should hear all the things he says.
He says so many things now.
Being a father, there's no better gift to be able to sit down to breakfast with your family.
- I love you so much.
- I love you too.
Family is such a big deal.
I've got one more goal.
It's to win this thing for my family.
Scott.
He's got kids and crap.
He's got a good enough life.
I don't have that [Bleep.]
.
Like, I [Bleep.]
need this right now in my life.
Hi.
Good morning.
- Good morning, Chefs.
- Good morning, guys.
You need to come with us.
All right.
Say your good-byes.
Time to go.
Give me a kissy.
I love you.
And back to Susan.
Now that they've had a rejuvenating breakfast with their families - See you.
- Good luck.
- Thank you.
- Thanks.
Good luck.
Jason and Scott head back to their suite to enjoy the afternoon.
This is interesting.
Chef.
Surprise.
I've got something special for you both.
Scott Jason.
A little present.
Have a little look inside.
The last jacket I will wear in Hell's Kitchen.
That jacket means so much.
It means, you know, you have put in all that hard work.
And for him to personally hand it to us, it's quite an honor.
- Hell, yeah.
- Here's the thing I want you to forget about those jackets for now.
I want you to forget anything to do with cooking, competition, because you, you, and me, we're gonna hit the town tonight.
And I think it's about time that we had some fun.
So relax.
I'll see you later.
Okay? All right, thank you, Chef.
Thank you for everything.
Thanks, Chef.
Thanks for everything.
- All right.
Here we go.
- Yeah.
Unbelievable.
We get to go out and hang with Chef Ramsay for the night.
Are you kidding me? - Wow.
- Good evening, Chef.
Look at you two.
I mean, that's gonna be incredible.
When was the last time you went to a boxing match? I've never been.
- You've never been to a boxing match? - No.
- Seriously? - I've never been.
Ladies and gentlemen, by split decision, Roger "Speedy" Gonzalez! Yeah! And now, ladies and gentlemen, it's now time for our main event.
Let's hear you make some noise.
First into the ring, hailing from Chicago, Illinois Oh, Chicago.
Jason "The Viking" Zepaltas! And now, ladies and gentlemen, it's now time for our main event.
First into the ring, hailing from Chicago, Illinois Oh, Chicago.
Jason "The Viking" Zepaltas.
What? What the hell? What? _ I didn't know what to do.
And I was just like, "what the hell is happening here?" And his opponent across the ring, fighting out of Woodstock, Illinois, Scott Cummings! You're going down! You're going down! Okay, Jason and Scott, this is your final challenge.
Yes, Chef.
Now, normally, I'd send you to your kitchens.
But why should I do that when your kitchens are right here? You've both got one hour.
And your time starts now.
Off you go, guys.
It would've been nice to sit down, have some dinner and a drink with Chef tonight.
But it's Hell's Kitchen.
So you never know what's around that corner.
For this final challenge, Jason and Scott will have just one hour to create five unique dishes _ A cold appetizer, a hot appetizer, a chicken entrée, a seafood entrée, and a filet of beef.
Go with the flow.
You know what I mean? You mean don't freak out? Go, Scotty! Let's go, Jason! Just over half an hour to go.
Let's go, come on.
- You all right? - I am all right.
These dishes are basically my personality on a menu bold, traditional flavors.
Keep stirring, buddy.
Scott's style is just a little bit more, like, la-dee-da crap, you know.
It's kind of froufrou.
Go, Scott.
Go, Scott.
Go, Scott.
Go, Scott.
Last two minutes.
Let's go, Jason! Let's go, Scott! Five, four, three, two, one And stop.
For today's challenge, I've recruited our five amazing judges.
Their restaurants are within five miles of Hell's Kitchen.
For one of you, a chance to impress our neighbors.
Each chef will score your dish on a scale of one to ten.
Whoever scores the most points at the end of five rounds wins the final challenge.
- Ready? - Yes, Chef.
Good.
Right.
First up, to judge the cold appetizer is an amazing chef whose award-winning restaurant, Ink, is named the best new restaurant in America.
Please welcome Chef Michael Voltaggio.
Good to see you.
Welcome.
Scott and Jason.
Good to see you again.
Right, Scott, explain your dish first, please.
Just kind of a play on a traditional Caesar salad.
Tempura with the white anchovies and then parmesan tuiles on top.
I love the texture of the anchovy with the tempura.
It's definitely one of the better Caesar salads - I've had in a while, so - Thank you, Chef.
Jason, give an explanation to the chef.
So this is my take on the wedge salad.
But instead of bacon, I'm incorporating pork belly.
It's very nice.
But I think you could've cooked just a little bit longer.
- But it's good.
- Thank you, Chef.
Now, for the tough part for Scott's salad, out of ten.
I think I'm gonna have to go with a nine on the Caesar salad.
Thank you.
And for Jason's wedge salad with the pork? Visually, it's beautiful.
But an eight.
No! Nine to Scott, eight to Jason, ladies and gentlemen.
It's time for round two, the hot appetizer.
And here to judge this one is the world-renowned chef of the amazing Ford's Filling Station, Chef Ben Ford, ladies and gentlemen.
Welcome.
Good to see you.
In the battle of the hot appetizers Jason, why don't you present your dish first? Chef Ford will be sampling Jason's mushroom Risotto It does have a little bit of dryness to it.
But you know what? A lot of flavor there.
And Scott's duck confit ravioli.
It looks pretty.
I mean, you've got a lot of color going on here.
But these pastas, though, are tough.
How would you score Jason's, out of ten? - You know, I'm gonna put it at an eight.
- Eight.
And I'm gonna give this one an eight too.
- Eight as well? Brilliant.
- Thank you, Chef.
Appreciate it, Chef.
With a tie in the appetizer round, Scott still has a slim one-point margin.
Now, judging the chicken entrées is Chef Neal Fraser of BLD restaurant Good to see you.
Thank you.
Who must score Scott's chicken with creamy polenta Almost like something you'd have at a picnic delicious.
And Jason's chicken ballotine with heirloom carrots.
They're both very different.
- But I think they're both excellent.
- Amazing.
Scott's, out of ten? I think I would say a nine.
Wow.
Wow, wow, wow.
Jason's, out of ten, where would you go there? It's also a nine dish.
Scott still has a slight edge of 26 to 25, ladies and gentlemen.
Judging the fourth round, our fish entrée, the owner of that incredible restaurant Hatfield's, Quinn Hatfield, ladies and gentlemen.
Good to see you.
Welcome.
With another tie, Jason still trails by one point but is hoping to take the lead with his caramelized salmon and rapini entrée.
I think the flavors work pretty well together, because it had this great acidity in the rapini.
Thank you, Chef.
After a strong showing by Jason, Scott is counting on his pan-roasted halibut in saffron broth It's a pretty dish, very classic-looking, I think.
To help him maintain the lead.
I think it's a nice dish.
But I think it's almost, like, tomato water, your broth.
And it doesn't quite work for me.
Chef, Scott's, out of ten? It didn't quite come together.
I would say eight.
Eight.
Brilliant.
Brilliant.
For Jason's salmon dish, out of ten, what would you give it? I would go with a nine on that.
Wow.
Salmon, boom! Ladies and gentlemen, we have a tie.
It all comes down to the beef entrée.
The dish will be judged by the executive chef and founder of that amazing restaurant Comme Ça, Chef David Myers, ladies and gentlemen.
Pleasure.
Welcome.
Good to see you.
Chef Scott.
Chefs, how you doing? Nice to meet you.
Chef David Myers amazing chef.
So I was just nervous, you know.
And I was like, "this is it.
This is huge.
" Scott, why don't we start off with yours first, please? We have an nice char-roasted beef tenderloin served with a tamarind glaze with a little bit of cilantro, a little bit of acidity in there as well.
You know, I like looking at this.
And I'm really excited about the tamarind, how you brought it together.
The acidity Great.
Jason, please, describe your dish to Chef.
Here we have a filet of beef.
We have some wild mushrooms and a confit garlic-yukon mash.
Perfectly cooked, Chef.
- This is gorgeous.
- Thank you.
- What did he say? - Perfectly cooked.
Really impeccable job.
Thank you, Chef.
Thank you.
- Two phenomenal dishes.
- Really great dishes.
So I'm gonna ask you first to score Scott's dish, out of ten.
Oh, I'm so nervous for him.
Aren't you? That tamarind really weaved it together nice.
I'm gonna give you a nine.
Nine, wow.
So it's all down to this one.
Down to this one.
Jason needs a ten to win.
The beef was perfectly cooked.
It was really fantastic.
Whoo! How are you gonna judge Jason's dish on one to ten, please? I'm gonna have to give this It's the final challenge.
And with Scott scoring a nine on his meat entrée, Jason's filet of beef needs a perfect score of ten from Michelin-starred chef David Myers to score a victory.
Judge Jason's dish on one to ten, please.
Um I'm gonna have to give this one an eight.
Ladies and gentlemen, congratulations, Scott.
Great job.
Well done.
Winning the last challenge in Hell's Kitchen unbelievable.
I don't even know what else to say.
We love you.
Scott, congratulations on a very important win.
And I'm sure right now you're very anxious to pick your teams.
- Yes, Chef.
- Then why wait? Ladies and gentlemen, please welcome back your Hell's Kitchen chefs Chris, Bev, Jessica, Ralph, Sandra, Anton, Gabriel, Kashia, Rochelle, and Melanie, ladies and gentlemen.
Scott, you won the challenge.
You get to pick first.
My first choice is right there, my man Chris.
Back together again, bro.
Scott and Chris they have that little bromance, but, really, Chris is the last person I would pick.
Jason.
I'm going with Anton.
Anton.
They have to pick men, 'cause that makes sense.
Can we get any more sexist? Really? - Scott.
- My man Ralph right here.
Kind of a slap in the face a little bit.
Jason, second choice.
I'm going Melanie.
Rochelle.
Gabriel, get the hell up here.
Kashia.
Bev, why don't you come on up here? Last member of your brigade.
Jessica.
Jessica, wow.
Oh, [Bleep.]
.
Sandra was just terrible.
- It's not on fire yet, you dumb little [Bleep.]
! - What? Ladies and gentlemen, the Hell's Kitchen chefs.
Thank you.
With the teams now set, Jason and Scott lead their new brigades back to Hell's Kitchen - We back in the house.
- Yeah.
To review their final dinner-service entrées.
First entrée, boom! Caramelized salmon.
Jason's kind of spastic.
He's talking all over the place.
Crab cake.
Boom! Picked up on garnish.
"Boom! What do you got?" What goes with the chicken? I don't know! He's not running on much sleep.
He's being a little loopy.
Entrées are out.
Dude, you got to relax.
I will once I sleep.
On each corner of the plate, we'll have the olive tapenade.
The parmesan tuile will just kind of go up on top.
Scott is going through each dish with such precision.
Celeriac remoulade, balsamic beethreads Mosh salad Butterscotch vinaigrette.
It was so confusing.
I was completely floored.
Super simple.
Easy cheesy, Japanese-y.
After a late night trying to get their teams up to speed for tonight's final dinner service Garlic goes in the robot coupe.
- Shallots hand cut, super fine.
- You got it.
Everyone know what they're doing exactly? I'm good right now.
Jason and Scott are focused on making sure each of their kitchens' prep goes according to plan.
One hour from now, we want to be about 95% done, okay? Yes, Chef.
I'm there for Scott till the end.
I'm gonna do the best I can and rock this stuff out.
You're working on those potatoes right now? Are those perfect? No, let's start over.
Jessica's making, like, tiny, little mistakes, you know, like consistency things.
- Don't go so fast.
- Okay, okay.
Go slow and get them perfect, please.
Jessica, get it together, please.
I always forgot that garnish with a perfectionist is the most tedious.
You need to be a perfectionist every day in your life.
- Yeah, yeah, yeah.
- Every day.
While Scott hopes Jessica won't lose sight of his high standards, in the red kitchen, one member of Jason's team - Where's Sandra? - I have no idea.
Is nowhere to be found.
Anyone know where Sandra went? Nope.
No idea.
On the red team, Sandra's the weakest link.
She's lazy.
I know she's probably not gonna give 100%.
Sorry, I had a pee break.
Sandra, you need to wake up.
I don't want to have to kick anyone out of the kitchen.
But I have the right to do that tonight.
If Jason throws me out of the kitchen tonight, I'm gonna just stay gone.
I'll be watching you like a hawk.
I'm gonna just come out, smoke a cigarette, you know, drink some ice water, and chill.
I mean, I could really care less.
Let's go, please, guys, come through.
Line up, please, guys.
Scott, you're with me.
Jason, with me, please.
Thank you.
Okay.
Whilst I appreciate you coming back, I expect you to work hard for your chefs.
Tonight is the night that's gonna change one of their lives forever.
And you play a big part in that.
- Everybody behind them 100%? - Yes, Chef.
- Good luck, guys.
- Thank you, Chef.
Okay, J.
P.
, please open Hell's Kitchen.
Let's go.
Tonight, Hell's Kitchen opens its doors one more time for the coronation of a new champion.
- Cheers to Jason.
- To Jason.
Success.
And the dining room is packed with excited diners and V.
I.
P.
guests, including multiplatinum recording artist Natasha Bedingfield Very nice to meet you.
Welcome, welcome.
And renowned film and television actor Mark Boone, Jr.
Good evening.
Are you red? You look kind of red, man.
I love [Bleep.]
Sons of Anarchy.
And Mark Boone's sitting at my chef's table? Mine, mine, mine? That's pretty badass.
Chef Scott, first table, please.
All right, listen up.
Order in, two scallops, two salads.
Yes, Chef.
Let's go.
A little louder, a little more energy.
- Let's go! - Yes, Chef! Thank you.
Okay, all right.
First table, table of four.
We have two crab cakes, two risotto.
I need a count on time.
I'll let you know in about two to three minutes.
I am not tolerating any [Bleep.]
tonight.
Tell me how long they are out right now.
- They need three minutes.
- Okay.
I've already warned Sandra.
I'll kick her out of the damn kitchen tonight and just have someone from apps slide on over.
Come on, let's move, Sandra.
- Show some enthusiasm.
- I am moving.
Don't start with me, bro.
Sandra is moving like molasses.
She is as slow as snail [Bleep.]
tonight.
You got crab cakes ready, right? - I'm checking it right now.
- Come on, Sandra, speed up.
- Come on, we don't have all day.
- Hold on a second.
Jason's disrespectful.
And I don't like his behavior.
- Here's the two.
- Put it right down.
You're welcome.
Table 40.
- I need three more orders of crab cakes.
- Yes, Chef.
While Jason keeps a close eye on Sandra on the garnish station, over in the blue kitchen Let's go.
I need those scallops right now.
- I'm plating right now, Chef.
- Get them up here.
Scott is looking to his number-one pick, Chris, to get them off to a quick start on the fish station.
Walking up scallops.
Thank you.
Walking up scallops.
Chris, hey.
Hey, give me one more minute in the oven.
- One more minute, let's go.
- Yes, Chef.
Heard.
First dish of the night you want everything perfect.
I have this level of expectation and this level of quality that I want to keep providing.
- How long on those scallops? - Walking up scallops.
Chris These are perfect, man.
Get the next one just like this.
Yes, Chef.
- Great standards keep it there.
- Thank you, Chef.
I know this first 20 minutes is the hardest.
Table three, thank you.
Thanks to Scott's quality control, his kitchen is off to a nearly perfect start on appetizers.
The scallop is delicious perfectly cooked.
But one of his toughest critics You want to take a bite of this? Remains unimpressed.
Meanwhile, in the red kitchen I'm gonna keep these warm.
Jason is just hoping Sandra can deliver the crab cakes for his chef's table.
Two crab cakes, V.
I.
P.
table.
Sandra, don't let me down.
Crab cakes are ready to roll.
These are good.
Are they the ones that cooked ten minutes ago? Yes, Chef.
Don't you think he deserves fresh? Sorry, I thought I could keep them warm.
I don't want apologies.
I just want the best.
Is this a sabotage now? Come on.
The two crab cakes are for the V.
I.
P.
table.
If Sandra is just trying to sabotage me, she can go [Bleep.]
herself.
Sandra, just hurry up! Come on, get some more in.
Come on, dumbass.
Dumbass? Shut your [Bleep.]
fat mouth already.
I got this! No, you don't, Sandra! You want to leave right now? Do you want to leave? You want to leave? We're casting now for Hell's Kitchen.
Do you have what it takes to impress Chef Ramsay? Put your culinary skills to the test, and apply now at fox.
com/hellskitchen It's 45 minutes into the final dinner service.
And Sandra's attempt to serve reheated crab cakes to the V.
I.
P.
table I got this! No, you don't, Sandra.
Has ignited Jason's already short fuse.
You want to leave right now? Do you want to leave? You want to leave? Honestly, I could care less.
I've been intimidated by bigger and badder dudes than him.
I'm gonna get some more crab cakes out.
Watch out.
- Right behind you.
- Come on, Sandra.
[Bleep.]
you, yo.
While Jason hopes his decision to keep Sandra in the kitchen doesn't backfire Really good water.
- Cheers to good water.
- Really good water.
Back in the blue kitchen - Walking up scallops.
- Thank you.
Scott has his team working in harmony.
There you are.
Beautiful.
Please enjoy.
And while pop star Natasha Bedingfield sings his praises - That's how scallops are supposed to be cooked.
- I know.
Scott moves quickly on to entrées.
Away now, on fire, I've got two bass, two beef.
- On fire, right now.
- Yes, Chef.
- Five minutes, Chef.
- Five minutes - make it four, let's go.
- Yes, Chef.
Right out of the gate, we have some great energy going.
I'm just looking to kind of keep that rolling through the night.
I need that garnish up front, please.
Sea bass.
Right here, right here.
Let's go.
[Bleep.]
mash.
- Jessica, Jessica.
- Yeah? - Crisp it up more? - [Bleep.]
, no.
[Bleep.]
.
You see what happened with these potatoes? They broke down, and they coated the beans.
Hit it up with the hash of those potatoes last.
I don't even want you to sautée them barely, okay? Awesome.
I understand, Chef.
Thank you.
Oh, yeah, they need to be so [Bleep.]
perfect.
I need them perfect.
I don't understand the big deal.
Two beef.
I'm ready, Chef, to walk whenever you want me to.
Chris is ready also.
Chef, I got two sea bass for you.
I need garnish first.
Watch her, please.
Okay, well, we'll take these back.
Jessica, I need that, bad.
Jessica, not tonight.
No frickin' way.
- Rochelle.
- Yes, Chef.
As soon as you're done with those hot apps, I need you over here on garnish, please.
Right over there.
While Jessica's mistakes on the garnish station are holding up Scott's entrées in the blue kitchen Over in the red kitchen Come on.
Right here.
I got two orders right here.
Jason is finally able to deliver Sandra's crab cakes to his chef's table.
This is our crab cake.
And with the V.
I.
P.
s content for the moment That's pretty good.
Jason is looking to get his kitchen into a rhythm on entrées.
Entrées we have two salmon, two filet.
- Yes, Chef.
- Yes, Chef.
Keep it going.
Keep it going.
Walking with the garnish.
I'm walking right now with the two filets.
Walk it on up, come on.
I'm gonna fight.
I'm gonna show Chef Ramsay that that night that I got kicked out of Hell's Kitchen was not the end of me.
[Bleep.]
me.
I got one coming.
Gabriel, dumbass, like, you know how to do this.
Like, I don't know what the [Bleep.]
is wrong with you.
I got one coming right now.
While Gabriel's overcooked filets have brought Jason's kitchen to a halt Come on, you've done this before.
Yes, Chef.
Yes, Chef.
I swear, I'll kill all of you.
Back in the blue kitchen Guys, how long onwo bass, two beef? The two beefs, I'm ready to walk.
The only thing preventing Scott from serving entrées is I need my garnish.
I need my garnish.
Nothing's coming out of there.
Hey.
I can't wait anymore for this stuff.
Let's go.
All of the stuff on garnish so easy to cook.
It's not difficult at all.
And Jessica full-on disaster.
Let's get moving on this garnish, okay? Chris, you ready to walk? I'm going right here, right hi you.
We're really doing our best for Scott, trying to help him win, pull it together for him and his fam.
We got to get ourselves together.
Thank you, Kashia.
You're welcome, Chef.
Kashia, those are beautiful.
- Thank you, Chef.
- Thank you.
I knew Scott picked me for a reason.
I'm back.
Team blue.
Table one.
With Kashia stepping up and delivering on the meat station, Scott's entrées are making their way out to hungry diners.
It's so good.
Meanwhile, back in the red kitchen - Filet.
- Two minutes, two minutes.
Jason is still waiting on Gabriel's re-fire on the filets for the first table of entrées.
I don't want to see that [Bleep.]
overcooked again either, man.
- Come on.
- It's resting now.
It's resting.
It's been three days.
All right, Gabriel, don't get on his bad side.
He's a little [Bleep.]
crazy.
Where is the two filets? I got them coming right now.
I'm walking.
- Damn it! - I'm walking! Right here, behind, behind.
That one's coming now.
Take this.
Gabriel Nice job, Gabriel.
- That's good? - Yep, that's good.
All right, perfect.
I rocked it out.
I don't know.
Maybe I should've been in the top two.
- I love you, Gabriel.
- I love you, too, Chef.
With Jason finally feeling the love from his brigade I want to taste yours too.
No.
You have to share, honey.
The red diners are loving his entrées.
Oh, my God.
This is so good.
And back in the blue kitchen Guys, fire a bass and a beef, please.
That's a V.
I.
P.
table.
Get it to me as soon as possible.
Scott is feeling the pressure to stay ahead of Jason and get his entrées served to the chef's table.
Where's my remoulade for my beef? Here, Chef.
- Hey, this isn't even mixed.
- Oh, [Bleep.]
me.
This isn't even mixed, Jessica.
Let's go.
Come on.
Scott's team, nothing coming out.
This is a [Bleep.]
mess, a big mess.
Nothing's coming out of that station.
It's ridiculous.
Now my whole life is falling off a cliff.
Oh, man, we just can't afford anything else to happen.
I got the garnish coming.
Here's this.
This is a hot plate, though.
Damn it.
- They're not crispy.
[Bleep.]
, they're not even crispy.
I don't know why she's doing that.
Hey, stop! Stop! - Jessica? - Yeah.
- go.
- No, no, please, Chef.
Go.
Go.
Don't talk to me anymore.
I want you out.
It's an hour and 15 minutes into the final dinner service, and with Jessica melting down on the garnish station - Damn it.
- _ Scott has made a drastic decision.
Jessica, don't talk to me anymore.
I want you out.
Go.
Jessica wasn't getting any better from start to finish.
I can't do it anymore, man.
That's it.
Oh, [Bleep.]
.
- Rochelle.
- Yes.
Take control of this station now, please.
Yes, Chef.
With Scott doing everything he can to drive his team to victory We're going into the V.
I.
P.
table.
Jason is looking to his weak link, Sandra, on garnish to finish strong.
- Walking.
- Walking.
Garnish is walking up.
I'm about to pull the short rib now.
Come on! This is bitter, and there is no salt in this.
[Bleep.]
.
Come on.
Make it better.
Add more salt, quickly.
Sandra, get your [Bleep.]
together.
If I was running that kitchen tonight, I would've thrown her pan, ripped off her apron, and made her get the [Bleep.]
out of the kitchen.
Like, how has Jason not done that? Sandra's falling apart.
This is going too slow with this last table.
You better wake up.
What is going on with the garnish here? This is not that hard.
Is there an answer there or not? Yeah, [Bleep.]
me.
Like talking to a [Bleep.]
brick wall.
Come on.
While Jason decides to ride it out with Sandra Listen up we've got four more tables to finish up.
- So let's move it.
- Yes, Chef! Scott is hoping his newly streamlined brigade can quickly deliver the last entrées of the night.
How long on that beef? I'm walking with the beef now, Chef Scott.
Excuse me.
Hot pan, hot pan, hot pan, hot pan.
As a leader, Scott's like a little Chef Ramsay.
Let's go.
He wants perfection.
He wants you to drive.
Come on, y'all.
Let's push for Scott.
Come on, y'all, let's push the last.
One branzino.
And here's the beef tenderloin for you, sir.
With both Scott and Jason successfully serving their chef's table Oh.
Okay.
There you are, sir.
Both chefs are hoping to finish off the rest of the tables without any incidents.
Come on, Kashia, waiting on - Walking now, Chef.
- Thank you.
And that's exactly what happens with the final entrées.
Got short rib.
Walking with the carrots.
Last table rock out with our crock pots out! Yep, one chicken.
Both kitchens end the night on a positive note.
Really good job.
Well done.
Service.
We're done.
Well done.
Scott and Jason Although your final service is over, I still have a hell of a lot of thinking to do, because tonight's dinner service was incredibly close.
Well done, both of you.
Say good-bye to your teams.
Head up to the dorms.
Thank you, Melanie.
Thank you.
Anton, you rock.
Thank you.
Thank you.
Thank you so much.
We're both winners, dude.
Yeah, totally.
Ah! God, I need this.
I've worked hard for this.
Like, this is something that I need in my life.
I am ready to find out right now.
So we done good.
Yeah, man, we did.
It's been a long, long road.
What a [Bleep.]
ride.
And here I am, still standing at the end of it.
I'm proud of what I did.
I gave everything I had.
And Chef's got a decision to make.
- Long wait.
- Yeah.
Going into tonight's service, the two finalists were pretty even.
Now, as he always does, Chef Ramsay analyzes every moment of tonight's service.
- Rochelle.
- Yes, Chef.
As soon as you're done with those hot apps, I need you over here on garnish, please.
Kashia, those are beautiful.
- Thank you, Chef.
- Thank you.
Hey, Jessica, don't talk to me anymore.
I want you out.
Come on, Sandra.
Speed up.
Come on, we don't have all day.
Where is the two filets? I got them coming right now.
I'm walking.
Damn it! It's been three days.
You want to leave right now? Do you want to leave? You want to leave? Hello? I'd like you both to come and meet me in my office.
I've made my decision.
Yeah, of course.
All right, let's go.
Hi, guys.
Please.
Jason, Scott, this is a very, very difficult decision.
- Scott.
- Yes, Chef.
I pushed you harder than anybody, because I could see how talented you were at creating dishes.
And not only are you artistic, but you have this amazing determination as well.
- Thank you, Chef.
- Really well done.
Jason, you have been the most consistent chef in Hell's Kitchen.
And your passion and your drive is remarkable.
I'm extremely proud on how you've matured and just got stronger and stronger.
- Nice work.
- Thank you, Chef.
But after much thought I have reached a decision.
Both of you, step up and stand in front of your doors.
I want this more than ever.
This is what I was chiseled out of stone for.
If the handle doesn't turn, just smash through the door.
Good luck, man.
You too.
I'd love to win this for my family.
They're a part of everything I do.
That's the reason I get up and go to work every day.
They're the reason I'm here.
The chef whose door opens will become the winner of Hell's Kitchen and the head chef's position with a salary of $1/4 million.
Scott, Jason, very carefully place your hand on top of the handle.
Do not turn it.
On the count of three, turn the handle.
Are you ready? Yes, Chef.
One Two Three.
Are you ready? Yes, Chef.
On the count of three, turn the handle.
One Two Three.
Oh, my God.
I just I just [Bleep.]
won.
I can't believe it.
I'm still in [Bleep.]
shock.
Jason, great job, buddy.
Great job.
- Great job.
- Thank you, Chef.
That was tough.
I really thought my door was gonna open.
I really thought that I had it.
Go on.
But Scott deserves it.
He's got cooking skills up the wazoo.
And I am truly very happy for Scott right now.
Go run up to daddy.
Go run up to daddy.
I pushed really hard.
I gave everything I've ever had.
It's been a tough road.
And it hasn't been without some blood and tears.
You know, there's no question.
This is the hardest thing I've ever done.
Ladies and gentlemen, Hell's Kitchen winner, Scott! I love you, guys.
My whole life is my wife and kids.
And now my kids are growing up on a beach.
I can't begin to give thanks to all those that are here, that have helped me through every single day.
To everyone here that has helped me through every single service and, of course, to my beautiful family, who is, as you all know, is everything to me, it's an absolute amazing experience, so thank you to all.
Cheers.
Scott won tonight because he has all the qualities I'm looking for in a head chef.
He is passionate, determined, and a true leader.
Nice.
He's an artist plating food and has a phenomenal palate.
There's no doubt in my mind that he's got a great career ahead of him.
Run through hell! Run through hell! - Good job, man.
- Thank you, man.
- Good job, buddy.
- Thank you so much.
What the [Bleep.]
is going on? Chef Ramsay found new ways to put their skills to the test.
Let's go, let's go, let's go! And for the victors Ladies.
Men, congratulations.
The rewards were better than ever.
- Ladies - What took you so long? Dude, this is awesome.
These chefs weren't afraid to get in each other's faces.
I would've never left you.
I didn't leave you! Yes, the [Bleep.]
you did! No, I'm not saying that we didn't have a mistake or two.
Okay, so man up! - Shut up and cook! - You shut up.
It can't cook any faster.
It's the chicken first, guys! I don't give a [Bleep.]
who she is.
Why aren't you [Bleep.]
listening? - Don't you ever talk back to me! - I'm not talking back.
Shut up! Some even challenged Chef Ramsay.
You still haven't any idea what I'm [Bleep.]
talking about.
I do, Chef.
But this year's journey was also filled with pain and suffering.
This was just emotional for me.
[Bleep.]
! Come on! No! I'm sinking on something I know how to do.
- Do you want to go? - No, Chef.
I don't want to go.
I want to be here.
This season will also be remembered The competition for you is over.
Get out.
For its shocking exits.
Please, Chef, I'm cooking for my life.
Please.
I'm sorry.
Young lady.
I'm done.
I'm done.
Hey, I know you're done.
It shows in your cooking.
- Okay, fine.
- Get out.
So did that really happen? And now only two chefs remain.
Tonight it's the battle of the Midwest.
Jason an illness took him out early in season nine.
Welcome back.
Are you here to stay? I'm here to stay, Chef, I'm staying till the end.
But this year, in season 12, he came ready to make the most of his second chance.
The dish tastes delicious.
Yes! His temper in the kitchen I know, 'cause it's not on fire yet, - you dumb little [Bleep.]
! - What? And out of the kitchen Had him at war with some of the chefs.
Go back to the grocery store, [Bleep.]
! Whoa! But his undeniable passion for meat I'm gonna eat you.
Come on, come on, come on.
What are you stopping for? I am the evil pork master.
His strong performances in challenges Jason, well done.
Jason.
Yeah! And his consistency throughout the competition were the key reasons he made it to the final.
Delicious, that risotto.
- Thank you, Chef.
- Nice job.
- Delicious.
Really good.
- Thank you, Chef.
Hey, Jason, those Wellingtons were cooked beautifully.
Nailed it.
Let's go.
Push it out.
His opponent, Executive Chef Scott, had a much bumpier road to the final.
That's black.
That is disgusting.
- Why is it raw? - It's not cooking properly.
- Can I stay? - Get out! But throughout his journey, he was never afraid to take risk That is brave, making ravioli.
After risk.
I have to commend you on having the balls to put a souffle out there.
Scott definitely got stronger as the competition went on.
The shrimp was spot-on.
- Great job.
- Thank you.
Thank you very much.
- Scott.
- Yes, Chef.
- Very nice.
- Thank you, Chef.
And after being inspired by a family visit I love you.
I've held your picture every single day.
My motivation to win this thing, for a better life for my family.
He did an excellent job running the pass Re-fire on a lobster tail, please.
This is mush.
- You got it, boss.
- Finally, a voice.
Which secured him a spot in the final.
You are the biggest comeback chef in the history of this competition, let me tell you.
Now the stage has been set for these two worthy competitors.
So ready for this.
I'm gonna put everything I have into this last service.
Who will triumph and realize their dream of becoming the head chef of Gordon Ramsay Pub & Grill at Caesars Palace? Let's move it.
Come on, Sandra.
Speed up.
Tonight on the season finale of Hell's Kitchen Don't talk to me anymore.
I want you out.
You want to leave right now? Stop.
Stop! I swear, I'll kill all of you.
Idiots! Catch it! And now the conclusion of Hell's Kitchen.
Now that you are my two finalists, there's something very important you both need to know.
And that is I'm sending you off to a luxury suite No way.
At the Four Seasons Hotel in Beverly Hills.
How does that sound? Thank you, Chef.
That sounds amazing, Chef.
Have a great evening.
- Yes, Chef.
Thank you.
Yeah! - Thanks, Chef.
Yeah! We're just a couple of guys from the Midwest.
Yeah! Now we're just making waves out here in L.
A.
- Oh, yeah! - Damn, dude.
God, I'm pumped up right now! Oh! To everyone that thought that I would never make it here, screw you! I'm here.
Made it to the end! (Scott) Holy [Bleep.]
.
We made it to the final two.
Absolutely ridiculous.
I'm so proud of myself.
I'm so proud of being resilient and coming back.
One of the last two how about that? This is awesome.
Hell, yeah, dude.
Fantastic.
Everything was dripping in class when we walked in the door.
Wow.
I'm still looking for somebody to pinch me.
- Cheers, buddy.
- Last two.
I enjoy going to battle with you.
It'll be fun.
After taking a brief moment to celebrate making it to the final, both Scott and Jason spend most of what's left of the evening working on their menus.
I was hoping to be fully away from Hell's Kitchen for the evening.
But just like everything else, it's straight back to work.
Winning this competition affects my personal life.
It affects my family.
So it's important I keep everything in perspective all the way through to the end.
Between me and Scott, we've become great friends.
But now there's a little, like, rivalry going on.
It's the way it has to be.
It's just another part of the game.
After a night of a little celebration and mostly hard work - Oh, wow.
- This is nice.
Chef Ramsay has arranged a special breakfast with a little bit of a twist.
So what do you think we're having for breakfast? I don't know.
Oh, no way.
Having the chance to see my girlfriend, Susan, and my mom, it makes me feel good.
It just gives me more will to just keep on going and never giving up.
You want to come by mommy? No.
- He loves his daddy.
- My boy.
Yes, I love you.
You should hear all the things he says.
He says so many things now.
Being a father, there's no better gift to be able to sit down to breakfast with your family.
- I love you so much.
- I love you too.
Family is such a big deal.
I've got one more goal.
It's to win this thing for my family.
Scott.
He's got kids and crap.
He's got a good enough life.
I don't have that [Bleep.]
.
Like, I [Bleep.]
need this right now in my life.
Hi.
Good morning.
- Good morning, Chefs.
- Good morning, guys.
You need to come with us.
All right.
Say your good-byes.
Time to go.
Give me a kissy.
I love you.
And back to Susan.
Now that they've had a rejuvenating breakfast with their families - See you.
- Good luck.
- Thank you.
- Thanks.
Good luck.
Jason and Scott head back to their suite to enjoy the afternoon.
This is interesting.
Chef.
Surprise.
I've got something special for you both.
Scott Jason.
A little present.
Have a little look inside.
The last jacket I will wear in Hell's Kitchen.
That jacket means so much.
It means, you know, you have put in all that hard work.
And for him to personally hand it to us, it's quite an honor.
- Hell, yeah.
- Here's the thing I want you to forget about those jackets for now.
I want you to forget anything to do with cooking, competition, because you, you, and me, we're gonna hit the town tonight.
And I think it's about time that we had some fun.
So relax.
I'll see you later.
Okay? All right, thank you, Chef.
Thank you for everything.
Thanks, Chef.
Thanks for everything.
- All right.
Here we go.
- Yeah.
Unbelievable.
We get to go out and hang with Chef Ramsay for the night.
Are you kidding me? - Wow.
- Good evening, Chef.
Look at you two.
I mean, that's gonna be incredible.
When was the last time you went to a boxing match? I've never been.
- You've never been to a boxing match? - No.
- Seriously? - I've never been.
Ladies and gentlemen, by split decision, Roger "Speedy" Gonzalez! Yeah! And now, ladies and gentlemen, it's now time for our main event.
Let's hear you make some noise.
First into the ring, hailing from Chicago, Illinois Oh, Chicago.
Jason "The Viking" Zepaltas! And now, ladies and gentlemen, it's now time for our main event.
First into the ring, hailing from Chicago, Illinois Oh, Chicago.
Jason "The Viking" Zepaltas.
What? What the hell? What? _ I didn't know what to do.
And I was just like, "what the hell is happening here?" And his opponent across the ring, fighting out of Woodstock, Illinois, Scott Cummings! You're going down! You're going down! Okay, Jason and Scott, this is your final challenge.
Yes, Chef.
Now, normally, I'd send you to your kitchens.
But why should I do that when your kitchens are right here? You've both got one hour.
And your time starts now.
Off you go, guys.
It would've been nice to sit down, have some dinner and a drink with Chef tonight.
But it's Hell's Kitchen.
So you never know what's around that corner.
For this final challenge, Jason and Scott will have just one hour to create five unique dishes _ A cold appetizer, a hot appetizer, a chicken entrée, a seafood entrée, and a filet of beef.
Go with the flow.
You know what I mean? You mean don't freak out? Go, Scotty! Let's go, Jason! Just over half an hour to go.
Let's go, come on.
- You all right? - I am all right.
These dishes are basically my personality on a menu bold, traditional flavors.
Keep stirring, buddy.
Scott's style is just a little bit more, like, la-dee-da crap, you know.
It's kind of froufrou.
Go, Scott.
Go, Scott.
Go, Scott.
Go, Scott.
Last two minutes.
Let's go, Jason! Let's go, Scott! Five, four, three, two, one And stop.
For today's challenge, I've recruited our five amazing judges.
Their restaurants are within five miles of Hell's Kitchen.
For one of you, a chance to impress our neighbors.
Each chef will score your dish on a scale of one to ten.
Whoever scores the most points at the end of five rounds wins the final challenge.
- Ready? - Yes, Chef.
Good.
Right.
First up, to judge the cold appetizer is an amazing chef whose award-winning restaurant, Ink, is named the best new restaurant in America.
Please welcome Chef Michael Voltaggio.
Good to see you.
Welcome.
Scott and Jason.
Good to see you again.
Right, Scott, explain your dish first, please.
Just kind of a play on a traditional Caesar salad.
Tempura with the white anchovies and then parmesan tuiles on top.
I love the texture of the anchovy with the tempura.
It's definitely one of the better Caesar salads - I've had in a while, so - Thank you, Chef.
Jason, give an explanation to the chef.
So this is my take on the wedge salad.
But instead of bacon, I'm incorporating pork belly.
It's very nice.
But I think you could've cooked just a little bit longer.
- But it's good.
- Thank you, Chef.
Now, for the tough part for Scott's salad, out of ten.
I think I'm gonna have to go with a nine on the Caesar salad.
Thank you.
And for Jason's wedge salad with the pork? Visually, it's beautiful.
But an eight.
No! Nine to Scott, eight to Jason, ladies and gentlemen.
It's time for round two, the hot appetizer.
And here to judge this one is the world-renowned chef of the amazing Ford's Filling Station, Chef Ben Ford, ladies and gentlemen.
Welcome.
Good to see you.
In the battle of the hot appetizers Jason, why don't you present your dish first? Chef Ford will be sampling Jason's mushroom Risotto It does have a little bit of dryness to it.
But you know what? A lot of flavor there.
And Scott's duck confit ravioli.
It looks pretty.
I mean, you've got a lot of color going on here.
But these pastas, though, are tough.
How would you score Jason's, out of ten? - You know, I'm gonna put it at an eight.
- Eight.
And I'm gonna give this one an eight too.
- Eight as well? Brilliant.
- Thank you, Chef.
Appreciate it, Chef.
With a tie in the appetizer round, Scott still has a slim one-point margin.
Now, judging the chicken entrées is Chef Neal Fraser of BLD restaurant Good to see you.
Thank you.
Who must score Scott's chicken with creamy polenta Almost like something you'd have at a picnic delicious.
And Jason's chicken ballotine with heirloom carrots.
They're both very different.
- But I think they're both excellent.
- Amazing.
Scott's, out of ten? I think I would say a nine.
Wow.
Wow, wow, wow.
Jason's, out of ten, where would you go there? It's also a nine dish.
Scott still has a slight edge of 26 to 25, ladies and gentlemen.
Judging the fourth round, our fish entrée, the owner of that incredible restaurant Hatfield's, Quinn Hatfield, ladies and gentlemen.
Good to see you.
Welcome.
With another tie, Jason still trails by one point but is hoping to take the lead with his caramelized salmon and rapini entrée.
I think the flavors work pretty well together, because it had this great acidity in the rapini.
Thank you, Chef.
After a strong showing by Jason, Scott is counting on his pan-roasted halibut in saffron broth It's a pretty dish, very classic-looking, I think.
To help him maintain the lead.
I think it's a nice dish.
But I think it's almost, like, tomato water, your broth.
And it doesn't quite work for me.
Chef, Scott's, out of ten? It didn't quite come together.
I would say eight.
Eight.
Brilliant.
Brilliant.
For Jason's salmon dish, out of ten, what would you give it? I would go with a nine on that.
Wow.
Salmon, boom! Ladies and gentlemen, we have a tie.
It all comes down to the beef entrée.
The dish will be judged by the executive chef and founder of that amazing restaurant Comme Ça, Chef David Myers, ladies and gentlemen.
Pleasure.
Welcome.
Good to see you.
Chef Scott.
Chefs, how you doing? Nice to meet you.
Chef David Myers amazing chef.
So I was just nervous, you know.
And I was like, "this is it.
This is huge.
" Scott, why don't we start off with yours first, please? We have an nice char-roasted beef tenderloin served with a tamarind glaze with a little bit of cilantro, a little bit of acidity in there as well.
You know, I like looking at this.
And I'm really excited about the tamarind, how you brought it together.
The acidity Great.
Jason, please, describe your dish to Chef.
Here we have a filet of beef.
We have some wild mushrooms and a confit garlic-yukon mash.
Perfectly cooked, Chef.
- This is gorgeous.
- Thank you.
- What did he say? - Perfectly cooked.
Really impeccable job.
Thank you, Chef.
Thank you.
- Two phenomenal dishes.
- Really great dishes.
So I'm gonna ask you first to score Scott's dish, out of ten.
Oh, I'm so nervous for him.
Aren't you? That tamarind really weaved it together nice.
I'm gonna give you a nine.
Nine, wow.
So it's all down to this one.
Down to this one.
Jason needs a ten to win.
The beef was perfectly cooked.
It was really fantastic.
Whoo! How are you gonna judge Jason's dish on one to ten, please? I'm gonna have to give this It's the final challenge.
And with Scott scoring a nine on his meat entrée, Jason's filet of beef needs a perfect score of ten from Michelin-starred chef David Myers to score a victory.
Judge Jason's dish on one to ten, please.
Um I'm gonna have to give this one an eight.
Ladies and gentlemen, congratulations, Scott.
Great job.
Well done.
Winning the last challenge in Hell's Kitchen unbelievable.
I don't even know what else to say.
We love you.
Scott, congratulations on a very important win.
And I'm sure right now you're very anxious to pick your teams.
- Yes, Chef.
- Then why wait? Ladies and gentlemen, please welcome back your Hell's Kitchen chefs Chris, Bev, Jessica, Ralph, Sandra, Anton, Gabriel, Kashia, Rochelle, and Melanie, ladies and gentlemen.
Scott, you won the challenge.
You get to pick first.
My first choice is right there, my man Chris.
Back together again, bro.
Scott and Chris they have that little bromance, but, really, Chris is the last person I would pick.
Jason.
I'm going with Anton.
Anton.
They have to pick men, 'cause that makes sense.
Can we get any more sexist? Really? - Scott.
- My man Ralph right here.
Kind of a slap in the face a little bit.
Jason, second choice.
I'm going Melanie.
Rochelle.
Gabriel, get the hell up here.
Kashia.
Bev, why don't you come on up here? Last member of your brigade.
Jessica.
Jessica, wow.
Oh, [Bleep.]
.
Sandra was just terrible.
- It's not on fire yet, you dumb little [Bleep.]
! - What? Ladies and gentlemen, the Hell's Kitchen chefs.
Thank you.
With the teams now set, Jason and Scott lead their new brigades back to Hell's Kitchen - We back in the house.
- Yeah.
To review their final dinner-service entrées.
First entrée, boom! Caramelized salmon.
Jason's kind of spastic.
He's talking all over the place.
Crab cake.
Boom! Picked up on garnish.
"Boom! What do you got?" What goes with the chicken? I don't know! He's not running on much sleep.
He's being a little loopy.
Entrées are out.
Dude, you got to relax.
I will once I sleep.
On each corner of the plate, we'll have the olive tapenade.
The parmesan tuile will just kind of go up on top.
Scott is going through each dish with such precision.
Celeriac remoulade, balsamic beethreads Mosh salad Butterscotch vinaigrette.
It was so confusing.
I was completely floored.
Super simple.
Easy cheesy, Japanese-y.
After a late night trying to get their teams up to speed for tonight's final dinner service Garlic goes in the robot coupe.
- Shallots hand cut, super fine.
- You got it.
Everyone know what they're doing exactly? I'm good right now.
Jason and Scott are focused on making sure each of their kitchens' prep goes according to plan.
One hour from now, we want to be about 95% done, okay? Yes, Chef.
I'm there for Scott till the end.
I'm gonna do the best I can and rock this stuff out.
You're working on those potatoes right now? Are those perfect? No, let's start over.
Jessica's making, like, tiny, little mistakes, you know, like consistency things.
- Don't go so fast.
- Okay, okay.
Go slow and get them perfect, please.
Jessica, get it together, please.
I always forgot that garnish with a perfectionist is the most tedious.
You need to be a perfectionist every day in your life.
- Yeah, yeah, yeah.
- Every day.
While Scott hopes Jessica won't lose sight of his high standards, in the red kitchen, one member of Jason's team - Where's Sandra? - I have no idea.
Is nowhere to be found.
Anyone know where Sandra went? Nope.
No idea.
On the red team, Sandra's the weakest link.
She's lazy.
I know she's probably not gonna give 100%.
Sorry, I had a pee break.
Sandra, you need to wake up.
I don't want to have to kick anyone out of the kitchen.
But I have the right to do that tonight.
If Jason throws me out of the kitchen tonight, I'm gonna just stay gone.
I'll be watching you like a hawk.
I'm gonna just come out, smoke a cigarette, you know, drink some ice water, and chill.
I mean, I could really care less.
Let's go, please, guys, come through.
Line up, please, guys.
Scott, you're with me.
Jason, with me, please.
Thank you.
Okay.
Whilst I appreciate you coming back, I expect you to work hard for your chefs.
Tonight is the night that's gonna change one of their lives forever.
And you play a big part in that.
- Everybody behind them 100%? - Yes, Chef.
- Good luck, guys.
- Thank you, Chef.
Okay, J.
P.
, please open Hell's Kitchen.
Let's go.
Tonight, Hell's Kitchen opens its doors one more time for the coronation of a new champion.
- Cheers to Jason.
- To Jason.
Success.
And the dining room is packed with excited diners and V.
I.
P.
guests, including multiplatinum recording artist Natasha Bedingfield Very nice to meet you.
Welcome, welcome.
And renowned film and television actor Mark Boone, Jr.
Good evening.
Are you red? You look kind of red, man.
I love [Bleep.]
Sons of Anarchy.
And Mark Boone's sitting at my chef's table? Mine, mine, mine? That's pretty badass.
Chef Scott, first table, please.
All right, listen up.
Order in, two scallops, two salads.
Yes, Chef.
Let's go.
A little louder, a little more energy.
- Let's go! - Yes, Chef! Thank you.
Okay, all right.
First table, table of four.
We have two crab cakes, two risotto.
I need a count on time.
I'll let you know in about two to three minutes.
I am not tolerating any [Bleep.]
tonight.
Tell me how long they are out right now.
- They need three minutes.
- Okay.
I've already warned Sandra.
I'll kick her out of the damn kitchen tonight and just have someone from apps slide on over.
Come on, let's move, Sandra.
- Show some enthusiasm.
- I am moving.
Don't start with me, bro.
Sandra is moving like molasses.
She is as slow as snail [Bleep.]
tonight.
You got crab cakes ready, right? - I'm checking it right now.
- Come on, Sandra, speed up.
- Come on, we don't have all day.
- Hold on a second.
Jason's disrespectful.
And I don't like his behavior.
- Here's the two.
- Put it right down.
You're welcome.
Table 40.
- I need three more orders of crab cakes.
- Yes, Chef.
While Jason keeps a close eye on Sandra on the garnish station, over in the blue kitchen Let's go.
I need those scallops right now.
- I'm plating right now, Chef.
- Get them up here.
Scott is looking to his number-one pick, Chris, to get them off to a quick start on the fish station.
Walking up scallops.
Thank you.
Walking up scallops.
Chris, hey.
Hey, give me one more minute in the oven.
- One more minute, let's go.
- Yes, Chef.
Heard.
First dish of the night you want everything perfect.
I have this level of expectation and this level of quality that I want to keep providing.
- How long on those scallops? - Walking up scallops.
Chris These are perfect, man.
Get the next one just like this.
Yes, Chef.
- Great standards keep it there.
- Thank you, Chef.
I know this first 20 minutes is the hardest.
Table three, thank you.
Thanks to Scott's quality control, his kitchen is off to a nearly perfect start on appetizers.
The scallop is delicious perfectly cooked.
But one of his toughest critics You want to take a bite of this? Remains unimpressed.
Meanwhile, in the red kitchen I'm gonna keep these warm.
Jason is just hoping Sandra can deliver the crab cakes for his chef's table.
Two crab cakes, V.
I.
P.
table.
Sandra, don't let me down.
Crab cakes are ready to roll.
These are good.
Are they the ones that cooked ten minutes ago? Yes, Chef.
Don't you think he deserves fresh? Sorry, I thought I could keep them warm.
I don't want apologies.
I just want the best.
Is this a sabotage now? Come on.
The two crab cakes are for the V.
I.
P.
table.
If Sandra is just trying to sabotage me, she can go [Bleep.]
herself.
Sandra, just hurry up! Come on, get some more in.
Come on, dumbass.
Dumbass? Shut your [Bleep.]
fat mouth already.
I got this! No, you don't, Sandra! You want to leave right now? Do you want to leave? You want to leave? We're casting now for Hell's Kitchen.
Do you have what it takes to impress Chef Ramsay? Put your culinary skills to the test, and apply now at fox.
com/hellskitchen It's 45 minutes into the final dinner service.
And Sandra's attempt to serve reheated crab cakes to the V.
I.
P.
table I got this! No, you don't, Sandra.
Has ignited Jason's already short fuse.
You want to leave right now? Do you want to leave? You want to leave? Honestly, I could care less.
I've been intimidated by bigger and badder dudes than him.
I'm gonna get some more crab cakes out.
Watch out.
- Right behind you.
- Come on, Sandra.
[Bleep.]
you, yo.
While Jason hopes his decision to keep Sandra in the kitchen doesn't backfire Really good water.
- Cheers to good water.
- Really good water.
Back in the blue kitchen - Walking up scallops.
- Thank you.
Scott has his team working in harmony.
There you are.
Beautiful.
Please enjoy.
And while pop star Natasha Bedingfield sings his praises - That's how scallops are supposed to be cooked.
- I know.
Scott moves quickly on to entrées.
Away now, on fire, I've got two bass, two beef.
- On fire, right now.
- Yes, Chef.
- Five minutes, Chef.
- Five minutes - make it four, let's go.
- Yes, Chef.
Right out of the gate, we have some great energy going.
I'm just looking to kind of keep that rolling through the night.
I need that garnish up front, please.
Sea bass.
Right here, right here.
Let's go.
[Bleep.]
mash.
- Jessica, Jessica.
- Yeah? - Crisp it up more? - [Bleep.]
, no.
[Bleep.]
.
You see what happened with these potatoes? They broke down, and they coated the beans.
Hit it up with the hash of those potatoes last.
I don't even want you to sautée them barely, okay? Awesome.
I understand, Chef.
Thank you.
Oh, yeah, they need to be so [Bleep.]
perfect.
I need them perfect.
I don't understand the big deal.
Two beef.
I'm ready, Chef, to walk whenever you want me to.
Chris is ready also.
Chef, I got two sea bass for you.
I need garnish first.
Watch her, please.
Okay, well, we'll take these back.
Jessica, I need that, bad.
Jessica, not tonight.
No frickin' way.
- Rochelle.
- Yes, Chef.
As soon as you're done with those hot apps, I need you over here on garnish, please.
Right over there.
While Jessica's mistakes on the garnish station are holding up Scott's entrées in the blue kitchen Over in the red kitchen Come on.
Right here.
I got two orders right here.
Jason is finally able to deliver Sandra's crab cakes to his chef's table.
This is our crab cake.
And with the V.
I.
P.
s content for the moment That's pretty good.
Jason is looking to get his kitchen into a rhythm on entrées.
Entrées we have two salmon, two filet.
- Yes, Chef.
- Yes, Chef.
Keep it going.
Keep it going.
Walking with the garnish.
I'm walking right now with the two filets.
Walk it on up, come on.
I'm gonna fight.
I'm gonna show Chef Ramsay that that night that I got kicked out of Hell's Kitchen was not the end of me.
[Bleep.]
me.
I got one coming.
Gabriel, dumbass, like, you know how to do this.
Like, I don't know what the [Bleep.]
is wrong with you.
I got one coming right now.
While Gabriel's overcooked filets have brought Jason's kitchen to a halt Come on, you've done this before.
Yes, Chef.
Yes, Chef.
I swear, I'll kill all of you.
Back in the blue kitchen Guys, how long onwo bass, two beef? The two beefs, I'm ready to walk.
The only thing preventing Scott from serving entrées is I need my garnish.
I need my garnish.
Nothing's coming out of there.
Hey.
I can't wait anymore for this stuff.
Let's go.
All of the stuff on garnish so easy to cook.
It's not difficult at all.
And Jessica full-on disaster.
Let's get moving on this garnish, okay? Chris, you ready to walk? I'm going right here, right hi you.
We're really doing our best for Scott, trying to help him win, pull it together for him and his fam.
We got to get ourselves together.
Thank you, Kashia.
You're welcome, Chef.
Kashia, those are beautiful.
- Thank you, Chef.
- Thank you.
I knew Scott picked me for a reason.
I'm back.
Team blue.
Table one.
With Kashia stepping up and delivering on the meat station, Scott's entrées are making their way out to hungry diners.
It's so good.
Meanwhile, back in the red kitchen - Filet.
- Two minutes, two minutes.
Jason is still waiting on Gabriel's re-fire on the filets for the first table of entrées.
I don't want to see that [Bleep.]
overcooked again either, man.
- Come on.
- It's resting now.
It's resting.
It's been three days.
All right, Gabriel, don't get on his bad side.
He's a little [Bleep.]
crazy.
Where is the two filets? I got them coming right now.
I'm walking.
- Damn it! - I'm walking! Right here, behind, behind.
That one's coming now.
Take this.
Gabriel Nice job, Gabriel.
- That's good? - Yep, that's good.
All right, perfect.
I rocked it out.
I don't know.
Maybe I should've been in the top two.
- I love you, Gabriel.
- I love you, too, Chef.
With Jason finally feeling the love from his brigade I want to taste yours too.
No.
You have to share, honey.
The red diners are loving his entrées.
Oh, my God.
This is so good.
And back in the blue kitchen Guys, fire a bass and a beef, please.
That's a V.
I.
P.
table.
Get it to me as soon as possible.
Scott is feeling the pressure to stay ahead of Jason and get his entrées served to the chef's table.
Where's my remoulade for my beef? Here, Chef.
- Hey, this isn't even mixed.
- Oh, [Bleep.]
me.
This isn't even mixed, Jessica.
Let's go.
Come on.
Scott's team, nothing coming out.
This is a [Bleep.]
mess, a big mess.
Nothing's coming out of that station.
It's ridiculous.
Now my whole life is falling off a cliff.
Oh, man, we just can't afford anything else to happen.
I got the garnish coming.
Here's this.
This is a hot plate, though.
Damn it.
- They're not crispy.
[Bleep.]
, they're not even crispy.
I don't know why she's doing that.
Hey, stop! Stop! - Jessica? - Yeah.
- go.
- No, no, please, Chef.
Go.
Go.
Don't talk to me anymore.
I want you out.
It's an hour and 15 minutes into the final dinner service, and with Jessica melting down on the garnish station - Damn it.
- _ Scott has made a drastic decision.
Jessica, don't talk to me anymore.
I want you out.
Go.
Jessica wasn't getting any better from start to finish.
I can't do it anymore, man.
That's it.
Oh, [Bleep.]
.
- Rochelle.
- Yes.
Take control of this station now, please.
Yes, Chef.
With Scott doing everything he can to drive his team to victory We're going into the V.
I.
P.
table.
Jason is looking to his weak link, Sandra, on garnish to finish strong.
- Walking.
- Walking.
Garnish is walking up.
I'm about to pull the short rib now.
Come on! This is bitter, and there is no salt in this.
[Bleep.]
.
Come on.
Make it better.
Add more salt, quickly.
Sandra, get your [Bleep.]
together.
If I was running that kitchen tonight, I would've thrown her pan, ripped off her apron, and made her get the [Bleep.]
out of the kitchen.
Like, how has Jason not done that? Sandra's falling apart.
This is going too slow with this last table.
You better wake up.
What is going on with the garnish here? This is not that hard.
Is there an answer there or not? Yeah, [Bleep.]
me.
Like talking to a [Bleep.]
brick wall.
Come on.
While Jason decides to ride it out with Sandra Listen up we've got four more tables to finish up.
- So let's move it.
- Yes, Chef! Scott is hoping his newly streamlined brigade can quickly deliver the last entrées of the night.
How long on that beef? I'm walking with the beef now, Chef Scott.
Excuse me.
Hot pan, hot pan, hot pan, hot pan.
As a leader, Scott's like a little Chef Ramsay.
Let's go.
He wants perfection.
He wants you to drive.
Come on, y'all.
Let's push for Scott.
Come on, y'all, let's push the last.
One branzino.
And here's the beef tenderloin for you, sir.
With both Scott and Jason successfully serving their chef's table Oh.
Okay.
There you are, sir.
Both chefs are hoping to finish off the rest of the tables without any incidents.
Come on, Kashia, waiting on - Walking now, Chef.
- Thank you.
And that's exactly what happens with the final entrées.
Got short rib.
Walking with the carrots.
Last table rock out with our crock pots out! Yep, one chicken.
Both kitchens end the night on a positive note.
Really good job.
Well done.
Service.
We're done.
Well done.
Scott and Jason Although your final service is over, I still have a hell of a lot of thinking to do, because tonight's dinner service was incredibly close.
Well done, both of you.
Say good-bye to your teams.
Head up to the dorms.
Thank you, Melanie.
Thank you.
Anton, you rock.
Thank you.
Thank you.
Thank you so much.
We're both winners, dude.
Yeah, totally.
Ah! God, I need this.
I've worked hard for this.
Like, this is something that I need in my life.
I am ready to find out right now.
So we done good.
Yeah, man, we did.
It's been a long, long road.
What a [Bleep.]
ride.
And here I am, still standing at the end of it.
I'm proud of what I did.
I gave everything I had.
And Chef's got a decision to make.
- Long wait.
- Yeah.
Going into tonight's service, the two finalists were pretty even.
Now, as he always does, Chef Ramsay analyzes every moment of tonight's service.
- Rochelle.
- Yes, Chef.
As soon as you're done with those hot apps, I need you over here on garnish, please.
Kashia, those are beautiful.
- Thank you, Chef.
- Thank you.
Hey, Jessica, don't talk to me anymore.
I want you out.
Come on, Sandra.
Speed up.
Come on, we don't have all day.
Where is the two filets? I got them coming right now.
I'm walking.
Damn it! It's been three days.
You want to leave right now? Do you want to leave? You want to leave? Hello? I'd like you both to come and meet me in my office.
I've made my decision.
Yeah, of course.
All right, let's go.
Hi, guys.
Please.
Jason, Scott, this is a very, very difficult decision.
- Scott.
- Yes, Chef.
I pushed you harder than anybody, because I could see how talented you were at creating dishes.
And not only are you artistic, but you have this amazing determination as well.
- Thank you, Chef.
- Really well done.
Jason, you have been the most consistent chef in Hell's Kitchen.
And your passion and your drive is remarkable.
I'm extremely proud on how you've matured and just got stronger and stronger.
- Nice work.
- Thank you, Chef.
But after much thought I have reached a decision.
Both of you, step up and stand in front of your doors.
I want this more than ever.
This is what I was chiseled out of stone for.
If the handle doesn't turn, just smash through the door.
Good luck, man.
You too.
I'd love to win this for my family.
They're a part of everything I do.
That's the reason I get up and go to work every day.
They're the reason I'm here.
The chef whose door opens will become the winner of Hell's Kitchen and the head chef's position with a salary of $1/4 million.
Scott, Jason, very carefully place your hand on top of the handle.
Do not turn it.
On the count of three, turn the handle.
Are you ready? Yes, Chef.
One Two Three.
Are you ready? Yes, Chef.
On the count of three, turn the handle.
One Two Three.
Oh, my God.
I just I just [Bleep.]
won.
I can't believe it.
I'm still in [Bleep.]
shock.
Jason, great job, buddy.
Great job.
- Great job.
- Thank you, Chef.
That was tough.
I really thought my door was gonna open.
I really thought that I had it.
Go on.
But Scott deserves it.
He's got cooking skills up the wazoo.
And I am truly very happy for Scott right now.
Go run up to daddy.
Go run up to daddy.
I pushed really hard.
I gave everything I've ever had.
It's been a tough road.
And it hasn't been without some blood and tears.
You know, there's no question.
This is the hardest thing I've ever done.
Ladies and gentlemen, Hell's Kitchen winner, Scott! I love you, guys.
My whole life is my wife and kids.
And now my kids are growing up on a beach.
I can't begin to give thanks to all those that are here, that have helped me through every single day.
To everyone here that has helped me through every single service and, of course, to my beautiful family, who is, as you all know, is everything to me, it's an absolute amazing experience, so thank you to all.
Cheers.
Scott won tonight because he has all the qualities I'm looking for in a head chef.
He is passionate, determined, and a true leader.
Nice.
He's an artist plating food and has a phenomenal palate.
There's no doubt in my mind that he's got a great career ahead of him.
Run through hell! Run through hell! - Good job, man.
- Thank you, man.
- Good job, buddy.
- Thank you so much.