Other Great Reality Shows > Other Reality TV Shows & News
Hell's Kitchen Season 5
TexasLady:
--- Quote from: apskip on January 30, 2009, 03:35:04 PM ---The gist of Wil's self-defense is that Ramsey is looking for a specific type of attitude (gung-ho) and that Seth had it and he didn't. For all his mistakes, Seth pretty much matched them. So it was a question of which of those two fit Ramsey's mold better. Clearly, Seth did. Why Giovanni got a pass from the Blue Team is beyond me since he was the actual cause of their having to nominate 2 to be considered for elimination. I guess the reason is that he was put into a situation completely foreign to him while WIl and Seth were doing things that are routine in a fine dining kitchen.
--- End quote ---
I thought Ramsey would call Giovanni's name and send him home, but you are probably correct Apskip, he isn't a waiter and was thrust into the dining room with no experience. (But you would think he'd have some idea of being of service to a customer wouldn't you?) :umn:
ETA: OOPS I have misspelled RamsAy every time I've typed his name, I didn't even notice. :whips I wonder if my fingers will remember the correct spelling...
TexasLady:
--- Quote from: HKfan5 on January 30, 2009, 02:17:16 PM ---Yeah, sounds like Seth is the black sheep! He has his work cut out for him.
on another note, Ji's party was great! She was in this smoking hot red dress, and she is really tall!!! :-[
NY1 covered the party, and I think I saw Zherdev from the NY rangers show up too! Not sure if that was him. I met Ji's boyfriend, he kinda looks like Bruce Willis.
Great party, and Ji FTW!!!
--- End quote ---
Lucky you, getting to meet Ji and go to her party! :jumpy:
TARAsia Fan:
I thought Seth should have gone from the men's team, but overall, I agree that Carol and Lacey really should have been the ones to go. Both had no idea what to do.
marigold:
An interesting article:
Heating Up Hell’s Kitchen with Chef Gordon Ramsay
A new crop of contestants have stepped into Hell's Kitchen with hot-headed Chef Gordon Ramsay for the fifth season of the popular Fox series, which made it's debut on Thursday, January 29. The underling apprentices quickly got under Ramsay's skin when the doors opened, with a new season of fights and heated culinary debates kicking into high gear. 16 Chefs entered Hell's Kitchen but only one will walk away with a "Head Chef" position at the Borgata Hotel Casino & Spa, the East Coast’s premier resort getaway.
This week we left the mess in TheDeadbolt kitchen to hop on the line for a conference call with Gordon Ramsay and a few more outlets to find out what's in store for the new season of Hell's Kitchen and how he'll be dealing with the new recipe of 16 chefs.
Gordon Ramsay on whether Mario Batali really banned him from his restaurants:
"It’s really sad, I’ve never met Mario Batali. Of course the man is a very talented chef. There was a statement last year about me cooking 1980’s dated food and I’m really sorry I had dinner with Bill Berfus from The New Yorker for an interview a couple of years ago. And the food was embarrassing so Bill got upset and sent the food back because the sea bass was off. I wouldn’t send any chef an off sea bass. But today I respect him, he’s an amazing chef, and as far as I’m concerned I haven’t been banned from his restaurant. Listen, at the end of the day we’re all in this looking for the same customers. So if we can’t get on, what’s the big deal? But I don’t have any problem with Mario Batali."
Ramsay on how much time he gets to spend coaching the truly talented chefs from the show:
"There is a downtime period as the stakes get higher. Season five’s prize is incredibly significant in terms of where they go and how much we coach them. I can’t afford to look stupid on the back of announcing a winner. So here in L.A. it’s a lot easier for me now that we have the restaurant in lovely West Hollywood. You know, we’re very lucky to win that mission style within three months of opening, and we had a difficult opening because it’s adapting to the climate, which is not like cooking in Europe. New York was difficult as well but we’re getting there. So I have the backdrop of having a professional kitchen and giving them access to my setup over here, whether we’re on the east coast in New York or here in L.A. So, yeah, they get a considerable amount of coaching."
On this year’s grand prize Borgata:
"They’re going to take up the role of the most amazing inventive chef of the Borgata Hotel. Fantastic resorts. It’s going to be a fine dining unique new building, great interior, intimate setting and, more importantly, a perfect platform. So I’m very excited about it. It’s one of the best prizes we’ve ever had so far. But having been there on a dozen occasions, the place is full of, I suppose, in this case, the answer to Vegas just out of New York. So, exciting, fun, and they’ve even been part of the design of the restaurant. But, more importantly, putting the whole menu together, which is great."
Chef Ramsay on who he has the most respect for in a classic 12-station Escoffier kitchen:
"Cooking, searing meats is a lot easier than cooking fish. With meat you have a different scale of temperature - different meats with different sort of levels of fat, whether it’s rendering the fat down or whether you’re cooking or searing a fillet of beef. That's pretty sort of mainstream technical, touching beef and understanding with your eyes closed when something’s rare to medium to medium-well. And I always look at a young chef and ask him to overcook me a steak, and I don’t want it black and charcoaled on the outside and dry on the inside. So doing your steak well-done really shows how talented a chef is, really, by coloring it, searing it and, more importantly, keeping it moist in the center.
"The real skill is in cooking fish. When you cook fish - a) 95% of the cooking temperature must take place in the skin so the fish doesn’t dry out; and, more importantly, there’s no such thing as a medium, mid-rare, mid-well. It’s one temperature and one temperature only."
On changes in the caliber of chefs that are applying for the show:
"I think for me, more than anything, the sort of terms of reality TV - I run a restaurant, so of course we lock horns. By the end of the day - I have to be honest - season five for me is: a) the most competitive; b) I will stick my neck out on this one and the top four contestants this year could have quite easily won in any of the previous years. So that’s what I’m faced with in terms of talent. Very exciting, because it’s just raising the game and the primetime thing, you know, that’s not relevant to me because that’s not what I’m about. But of course it’s of great importance.
"But, more importantly, I focus on the talent, and I go through that ****-fight for the first six or seven weeks and then I get rid of the sort of donkeys and I focus on the talent. So I take it on an equal platter. But I have to say ... it’s just getting more and more pressurized because the talent is becoming far greater, which really puts me in the scrutiny. More importantly, helps to make my job, truthfully, ten times more exciting."
Gordon Ramsay on comparing his show to Top Chef:
"Top Chef has done phenomenally well and is doing brilliantly on Bravo. Where I find my frustration with Top Chef is 'a challenge is a challenge.' I put my contestants, my chefs, under real scrutiny that they’re running a restaurant because I’m giving the restaurant away. So the jeopardy is not because they’re a lot more important, but I put them through the paces and understand that it’s more of an entrepreneurial skill as well. Not just dealing with the kitchen, the management, the delegations, the level of professionalism, but the overall aspect of it.
"Chefs today have got to be better than just cooks. They have to be more applicable to the ever-changing climate. So we’ve seen a downturn globally in terms of the recession, so everyone’s tightening their belts, and even I’m tightening my belt. So chefs, I hate that word businessman, but it’s, first of all, a culinary palate, a character, a level of assertiveness, an entrepreneurial skill in terms of man management. And, more importantly, across all that, it’s a business. So very few programs hold that level of integrity and I like to think that we try each and every season to really give them a rounded experience."
Link to the article: http://www.thedeadbolt.com/news/105427/gordonramsey_interview.php
marigold:
An interesting article:
Berks Woman Watches Herself as Hell's Kitchen Contestant
A Berks County woman is making a name for herself on national TV. Andrea Heinly is a contestant on FOX's show Hell's Kitchen. It premiered Thursday night. The show features chefs from across the country who are divided into teams and face off against one another. The winner of the show will be offered a chef's position at the Borgata in Atlantic City. Thursday night, Andrea and her family gathered at Mountain Springs Bar and Restaurant to watch the show.
Link to the article: http://wfmz.com/view/?id=620457
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