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Hell's Kitchen Season 5
HKfan5:
BTW, has every noticed that all the past seasons. They usually boot off the obvious more qualified chefs off the show and keep the losers on. I guess that's the entertainment industry. Then I thought, Chef Ramsay is such a huge restauranteur...would he feel comfortable having a student chef (for example) running his restaurant. I wouldn't want that if I owned a restaurant with such high reputation. What really happens to the winners, or are they really the winners?
marigold:
You’re absolutely right the contestants are completely unqualified based on experience, level of success and expertise. I think Ramsay does pick a chef that he believes has a talent and is someone who can get passed his screaming and not crumple when pressured. The contestant has to be someone who is disciplined and who knows what the ultimate goal is. It’s incredible opportunity for one lucky chef.
Just to clarify Ramsay does not own one of the restaurants at the Borgata Hotel Casino and Spa that the contestants are vying for. Would he hire them to run one of his own restaurants I will doubt it. He has his own team of professionals that he works with. Those restaurants are his and he worked hard for them. So I imagine he expects the winner to learn and grow from the experience it’s up them to achieve their own success.
TexasLady:
--- Quote from: crazychef2009 on January 15, 2009, 08:17:41 PM ---marigold... can't wait to see the videos!!! :yess:
--- End quote ---
Welcome to RFF crazychef! Love that name! :lol: :welcome:
I did see a preview and the catchword was not "You Donkey" or "Come here you!" but OMG! OMG! OMG! :funny:
12 days! I need to watch the clips!! :tup: Thanks for finding them guys!
marigold:
Update on Season 4 winner Christina Machamer:
The St Louis Food & Wine Experience
Chef Christina Machamer
No kitchen is too hot to handle for Hell's Kitchen winner Chef Christina Machamer. This spirited young chef took on a multitude of challenges laid out by world renowned Chef Gordon Ramsay on Fox's hit television show and came out victorious. Now, the Executive Sous Chef at Gordon Ramsay at the London West Hollywood Hotel, which was recently awarded its first prestigious Michelin star, Chef Machamer returns to her hometown to whip up an out-of-this-world winter risotto recipe while sharing reality show behind-the-scenes insights and helpful culinary tips she has learned alongside some of the world's most honored chefs.
Link: http://www.repstl.org/foodandwine/mainstage/#machamer
marigold:
Update on Season 2 Runner-Up Virginia Dalbeck-Armenta:
The Grill offers up new, unique dining experience
In 2005, Virginia Dalbeck-Armenta was praised by esteemed chef Gordon Ramsay in an episode of the reality show "Hell's Kitchen."
"You've got something extraordinary," Ramsay told her. "You can't buy that palette."
But San Angelo can sample it.
Dalbeck-Armenta, her husband Felipe Armenta, along with her brother-in-law and sister-in-law - who also own Armenta's Cafe - last month opened The Grill, which serves American and Mexican cuisine.
"I learned from the show (that) I have a great palette," Dalbeck-Armenta said. "I also learned I wasn't ready to open my own restaurant. When my husband and I finally did open our own place, I was ready and focused."
Standard-Times: How did being on "Hell's Kitchen" help you in your career as a chef?
Dalbeck-Armenta: Nothing was ever given to me or handed to me from (being on) "Hell's Kitchen." I have fans from all over the world . . . but besides that, I haven't had any offers for my own show. Everything I have today, I've worked for.
What's your culinary background?
I went to culinary school in Santa Barbara, but I think culinary background really doesn't matter because my husband never went to school and he's an amazing chef. I know some kids spend $30,000 on a culinary degree and it doesn't really matter if it's something they're just doing for their parents. If it's something you truly love doing, you're going to soak up every educational opportunity you get whether it's in school or out of school.
What's it like working so closely with family?
I love it. It works really well. They all have been in the restaurant industry for a really long time. They're always there for us when we need them. I'm executive chef, so I'm like a service manager and bar manager. (My husband) Felipe (Armenta) and I have very similar roles. My father-in-law is basically there for us. He doesn't have a specific title. He goes and picks up fresh baked bread for our burgers every day. Sasha (my sister-in-law) is our floor manager.
Where are you from originally, and why open a restaurant in San Angelo?
I'm from Southern California, Palm Springs area. But I ended up in San Angelo because my husband grew up here, and we came here once or twice a year and there was never any place to eat, and we thought this would be a great place to open a restaurant because there's a great market here. We knew it would be successful.
We thought a lot about L.A. and New York, but there's so much competition there and you have to have a lot of money to make money in those cities. We live here now.
What is it about cooking that you enjoy so much?
I like cooking because it doesn't feel like work. It just feels like something that comes natural. I love working with people, I love hospitality, and I love entertaining, so I think restaurants are perfect in that sense.
If you do something you love, you never feel like you're working. My goal is to never work a day in my life.
What kind of food does The Grill serve?
The Grill serves straightforward American cuisine with a Mexican flare. It's both our backgrounds put together. We have a lot of burgers, steaks grilled over mesquite wood. And we have some great steak tacos grilled on an open flame. We have delicious salads with homemade dressing and fresh ingredients.
What makes The Grill different from other restaurants in San Angelo?
For one, it's chef-driven. It's not a chain. For two, the ambiance is special because you get to watch all the cooks cook - the kitchen is exposed. The owners are in the building.
We just stand out in so many ways - the ambiance, the food, the mesquite wood grill, homemade cocktails, fresh-squeezed juices. We have an Armentas Margarita which people love, and we put jalapenos in the margarita upon request. It's not necessarily spicy, just adds a lot of flavor.
What are your most popular items?
People love our Hollywood burger, our Texas burger, and our steak and enchilada platter.
How do you keep customers coming back?
Consistency with good food and great service. And a great atmosphere.
How has business been?
Business has been really busy. But I want to start building the business between 8 (p.m.) and 10 (p.m.), so if a lot of people are thinking about coming in, we're pretty busy before 7:30 (p.m.), but try and come in after 8 (p.m.).
What are your goals for The Grill?
My goals for The Grill are to train as many people as I can to get the restaurant running the way Felipe and I want it to run without us being there. Felipe and I really want to build and develop our staff to become as good as us, so we can stand back and watch everyone cook and be hospitable like we are.
The Grill file
n What: American and Mexican cuisine.
n Where: 5769 Sherwood Way.
n When: 11 a.m. to 10 p.m. Tuesday through Sunday.
Link to the article: http://gosanangelo.com/news/2009/jan/18/business-qa-the-grill-offers-up-new-unique/?partner=yahoo_headlines
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