Hell’s Kitchen

Naturally I am doing my posts about Hell’s Kitchen over at Married Guy Cook this year.

But I will add a couple of thoughts here.

I find myself wishing I could see the behind the scenes aspects, since of course the shows are carefully edited down.  Heck, they even edit them to make contestants appear to have different personas than they actually do, to make the show more interesting or something.

What I mean, though, is something like this:  We see the contestants arrive via the front door of the restaurant, ooh and ahh, and meet Ramsay.  Then they are ordered to the kitchen to make their “signature dish.” They all rush to the kitchen… which they are seeing for the first time?  I don’t think so.  I’d love to know what kind of orientation they get before they first hit the kitchen, so they know what is where, what ingredients are available, and so forth.

The other thought is it strikes me that most of them are making their “signature dish” for the first time, specifically to try to impress the chef.  If not for the first time, it’s certainly not something they make regularly.

If I were there, I’d be concerned about how much time there is to make the dish.  That’s another factor.  If you’re known for cooking something that slow cooks for hours, you have to have something else for the challenge.  And it better be from scratch.

The whole thing intrigues and fascinates me, at the same time it seems like something I would never want to do.  I’d be the old guy battling not to sweat on the food.

1. On the signature dish - what I wonder is how much time do these people have between finding out they’re on the show and starting the competition.

   If I were in the audition process, I’d start working on my signature dish and I would practice and practice and practice, etc until I had that thing memorized and perfect every time. That way if I was chosen, I’d be ready.

   Posted by jen  on  06/05  at  04:19 PM  from  Northern Virginia
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