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'Hell's Kitchen' has a winner: Christina Wilson

By April MacIntyre Sep 11, 2012, 5:05 GMT

Chef Gordon Ramsay and wife Tana Ramsay - Las Vegas restaurant © Landmark / PR Photos

Fox's 'Hell's Kitchen' has a winner: Christina Wilson from Philly!

The 10th season came to an exciting close tonight as Gordon Ramsay announced Christina Wilson as the winner.

Wilson, 32, a chef de cuisine from Philadelphia, PA, earned herself a “head chef” position working under Executive Chef Kevin Hee at Gordon Ramsay Steak at the Paris Hotel in Las Vegas.

From FOX

“As Chef Ramsay counted down, I took a deep breath and told myself I did my absolute best against a truly talented competitor,” Wilson said about her win. “Feeling the door open was one of those moments I want to hold onto for life. I am so proud of my team for breaking their backs during prep and service. Despite our differences throughout the season, I honestly couldn't have picked a better crew. A huge thank you to Robyn, Kimmie, Patrick and my bestie, Dana! After the most intense months of my life...I AM VEGAS-BOUND!”

“I’m really excited for Christina to come to Las Vegas to work under executive chef Kevin Hee at Gordon Ramsay Steak,” said Chef Ramsay. “We had some great talent in the kitchen on Season 10, but throughout this competition Christina stood out and proved herself as both a skilled chef and a leader in the kitchen. Her hard work and dedication is obvious, and I look forward to seeing what she does at GR Steak.”

Wilson competed against thousands of hopefuls and was awarded a highly coveted spot among the Top 18 finalists. In the end, she went head-to-head with Justin Antiorio, a sous chef from Lyndhurst, NJ. For the final challenge, both contestants created their own menus, and were able to select and lead a team of their past competitors through the most important dinner service of their lives. Though the two competitors’ menus were both excellent, it was Wilson’s near-flawless execution of her menu that earned her the winner’s title. Her dinner service menu included 

Appetizers:

    Pan-Roasted Scallop With Charred Corn, Fava Beans and Asparagus Risotto
    Jumbo Lump Crab Meat Salad With Avocado, Jicama, Jalapeńo, Coconut And Ginger 

    Grilled Peach Salad With Peppered Goat Cheese Mousse, Toasted Almonds and Baby Arugula With Sauvignon Blanc Vinaigrette.

    Pork Albondigas in a Smoked Chile Tomato Broth Over House-Made Pappardelle

Entrees:

    Pan-Roasted Pork Tenderloin With Bacon-Braised Collard Greens and Sweet Potato Au Gratin
    14 oz. Bone-In-Veal Chop With Scallion Mashed Potatoes, Grilled Asparagus and Wild Mushroom Madeira Reduction
    Pan-Seared Wild Halibut In a Grapefruit Beurre Blanc With Potatoes
    Duo Of Beef - Braised Boneless Short Ribs With Petite Filet Mignon, Thyme and Parmesan- Roasted Baby Fingerlings and Greens

Desserts:

·         Lemon Curd Tart Meringue

·         Wild Baby Strawberry Neapolitan With Honey Ricotta

·         Kahlua Espresso Tiramisu *

*Bonus recipe

Serves: 14
 
4 eggs (separated)
1 lb mascarpone (ricotta cheese, preferable)
1 lb ladyfingers
2-3 cups espresso
 
6 tbsps Kahlua

3/4 cup sugar
1 oz dark chocolate (cocoa powder to garnish)

1 Brew 2-3 cups of espresso or very strong coffee (I use my Bialetti stove top moka pot). Allow coffee to cool completely and stir in liqueur.
2 Pull a 13x9 pan, a large bowl, and a small bowl out of your cupboard.
3 Separate eggs, placing egg whites in the smaller bowl and egg yolks in the larger bowl.
4 Beat egg white with an electric mixer until stiff peaks form. Do not over beat (or underbeat for that matter) the egg whites as this will ruin the consistency of the cream.
5 Leaving the egg whites separate for the time being, add sugar to the egg yolks and beat until well blended. Then, add the mascarpone or ricotta and beat until creamy and well blended.
6 Fold egg whites into the cheese mixture.
7 Pour coffee mix into a bowl/container with a flat bottom large enough to accomodate one lady finger. I start with a pool of coffee about 1/4 to 1/2 of an inch deep.
8 One by one, roll the lady fingers in the coffee. If you oversoak them the cake will be soggy and under soaking could lead to it being crunchy. If in doubt, do a test cookie. Soak the cookie, then cut it in half. If it has been soaked the correct amount, the outside will be brown and soft but the very center (where you have cut it) will still be white and firm.
9 As you roll each lady finger in the coffee, line them up in the 13x9 inch pan. When the cookies don't fit comfortably, cut them (after soaking) to make them fit.
10 When you have one layer of "cake", spread half of the cheese mixture evenly over it and place a second layer of soaked cookies over the cheese mixture. Top with remaining cheese mix.
11 Some garnish tiramisu by sprinkling cocoa powder over it but you can use grated 60% dark chocolate too.
12 Place tiramisu in fridge and wait at least 6 hours before serving.
13 Note: This recipe freezes well so you can save leftovers for later if need be.

The series is produced by ITV Studios America in association with A. Smith & Co. Productions. Arthur Smith, Kent Weed and Gordon Ramsay serve as executive producers. “Like” HELL’S KITCHEN on Facebook at www.facebook.com/hellskitchen and follow the series on Twitter at @hellskitchenonfox and join the discussion at #hellskitchen.