Hell's Kitchen crowned La Tasha McCutchen the Fox culinary competition's thirteenth-season winner during Wednesday night's finale broadcast.
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"I feel like I opened the doors to my future. I trusted in myself, I believed in myself and I know now that I have what it takes to be a true leader in this industry. Watching the competition has made me realize that I perform well under pressure and that my passion and strong work ethic are inspiring others, especially our younger generation."
As the show's thirteenth-season winner, La Tasha won a $250,000 head chef position at Gordon Ramsay Pub & Grill at Caesars Atlantic City.
"La Tasha is an incredibly determined leader with unwavering passion and drive," said Hell's Kitchen star Gordon Ramsay. "Throughout the season, she has proven that she has what it takes to make her mark on the culinary world, and I am looking forward to having her join our team at Gordon Ramsay Pub & Grill in Atlantic City."
La Tasha defeated runner-up Bryant Gallaher, a lead line cook from Virginia Beach, for the win.
The final challenge in which both La Tasha and Bryant competed required them to create their own full menu for Hell's Kitchen and execute a flawless dinner service utilizing previously-eliminated chefs from this season.
In the end, Chef Ramsay admired La Tasha's cohesive menu and strong leadership in the kitchen.
Below is La Tasha's full menu that won her Hell's Kitchen:
Appetizers
- Pan-seared sea scallops with pea puree, charred corn, crispy pancetta, tomato chutney and micro basil
- Pappardelle carbonara with parmesan cream, pearl onions, English peas, smoked heirloom tomatoes, bacon and soft poached fried egg
- Prime filet-mignon tartare with shallots, capers, whole grain mustard, cornichons, chives, lemon zest, sunny-side-up quail egg and waffle potato crisps
- Ricotta-stuffed squash blossoms with romesco, Marcona almonds, shaved baby vegetable salad and blood orange vinaigrette
Entrees
- Red wine braised short ribs with roasted fingerling potatoes, carrot puree, colored cauliflower, cipollini onions and short rib jus
- Hickory grilled bone-in pork chop with bacon-braised kale, smoked gouda polenta, apple mustardo and pork jus
- Pan-seared Chilean sea bass with beet risotto, glazed Thumbelina carrots and herb gremolata
- Pan-seared salmon with crispy skin, sweet corn puree, root vegetable hash, haricot verts and chorizo vinaigrette
Desserts
- Shoo Fly Pie (Maple Molasses Crumble) with bourbon ice cream, crispy bacon and vanilla creme anglaise
- Spiced bread pudding with pumpkin-spice ice cream, prailine crumble and spiced chocolate anglaise
About The Author: Elizabeth Kwiatkowski
