HOME > Chowhound > Food Media & News >

Discussion

Hell's Kitchen!!

  • 90
  • Share

Just saw a commercial for the next season of Hell's Kitchen starting June 4!! Gordo had this one guy crying like a little girl! *LOL*

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Which network again?

    1 Reply
    1. re: Haughtywench

      Fox. Can't WAIT. :-)

    2. "You don't deserve to wear the whites!!!"

      1. Anyone know when the next season of Kitchen Nightmares and the The F Word start up again?

        1 Reply
        1. re: sgwood415

          I keep waiting for Gordon to steal/modify a line from Tom Hanks in A League of Their Own and say, "Are you crying?! There's no crying in cooking!!"

          *LOL*

        2. Had the pleasure of meeting him a while back. He seemed very pleased with HK three. At the time they had not yet taped the final.

          1. Even better than Hell's Kitchen this summer will be KITCHEN NIGHTMARES this fall! It's like Gordon's show on BBC where he goes to various restaurants in dire need of help, calling them 'Dirty Pigs' and working miracles to turn around their whole business, top to bottom. It's gonna be great!

            10 Replies
            1. re: roasted138

              I love that show. So they're producing one in the States? Is Gordon doing it?

              1. re: djdebs

                He's doing it here. Same as they did in the UK.

                1. re: Withnail42

                  Brilliant! Am so looking forward to it.

                  1. re: Withnail42

                    Here as in, the US?
                    That would be interesting. The original show was excellent.

                  2. re: djdebs

                    Yeah, they mostly were in the New Jersey and New York area, and they did a few in LA. It's definitely Gordon, and this one's gonna be FOX'ed up compared to the UK version, so you can count on some great drama. But the best part will be also seeing what a great motivator Gordon really is for people who have lost that drive.

                    1. re: roasted138

                      Kitchen Nightmare in the US. be still my beating heart. he is totally brutal, and the show is much less contrived that Hell's Kitchen.

                  3. re: roasted138

                    I love his BBC show. He nearly killed one chef (well, badly irritated his heart condition), and ran a few right out of the business. Good to hear he's doing a domestic version.

                    1. re: Bostonbob3

                      I too am a Hell's Kitchen fanatic. I saw a commercial for it on TV just last night and it looked like he made everyone cry! CANNOT wait!!!!!!

                      1. re: Texchef

                        Fox Network has revealed to TVGuide Online its recipe for the third season of Hells Kitchen, the reality competition in which a (non-bakers) dozen would-be restaurateurs put up with host Gordon Ramsays verbal flambés all in the name of emerging as the last chef cooking. This time around, the winner will be garnished with the title of head chef at the Terra Rossa Restaurant in the Green Valley Ranch Resort, Spa and Casino in Las Vegas, and the most savory $250,000 that comes with it. This seasons chefs are:

                        1.Aaron, age 48, a retirement home chef from Palos Verdes, California
                        2.Brad, 25, a sous chef from Scottsdale, Arizona
                        3.Eddie, 28, a grill cook from Atlanta, Georgia
                        4.Josh, 26, a junior sous chef from Miami Beach, Florida
                        5.Rock, 30, an executive chef from Spotsylvania, Virginia
                        6.Vinnie, 29, a night club chef from Milltown, New Jersey
                        7.Bonnie, 26, a nanny/personal chef from Los Angeles
                        8.Jen, 26, a pastry chef from Hazelton, Pennsylvania
                        9.Joanna, 22, a chef's assistant from Detroit, Michigan
                        10.Julia, 28, a short-order cook from Atlanta
                        11.Melissa, 29, a line cook from New York City
                        12.Tiffany, 27, a kitchen manager from Scottsdale, Arizona

                        Hells Kitchen premieres June 4 at 9 pm/ET.

                        Interesting, all of this year's contestants are already in "the business."

                        1. re: lrebetsky0423

                          Any guess by the descriptions who will be the first to go and who will be the winner?

                  4. Not a fan. Won't be watching. Not into humiliation as entertainment. I'd rather watch someone throw up or kick a dog.

                    3 Replies
                    1. re: ML8000

                      That would be Hell's Kennel.

                      1. re: ML8000

                        i am a fan & have seen far worse kitchen bosses than gordo-- i think he does a competent job of separating the wheat from the chaff and getting incompetents out of "his frigging kitchen!"-- it cracks me up in the same way "chef" with lenny henry always does because i've been there, only getting screamed at by someone with a more limited vocabulary.

                        i am pleased that this show is on chowhounds' radar-- everyone seems to talk about shows that sound interesting but i can't watch, having no cable t.v.

                        1. re: ML8000

                          I agree, except with the kicking a dog part. It's too much. I watched the last episode and my husband called in from the kitchen "Why does that guy keep using f@*% in every sentence?" I think it gets old.

                        2. Cant stand the guy,even for the money, would love to see one of the contestants knock his sorry a** out cold!

                          5 Replies
                          1. re: jword2001

                            i think that that would be tougher than you think, jword, because good ol' gordo was a pro footballer-- i hear those blokes can take one to the head.

                            a pro footballer turned pro chef could probably take on a half-dozen sorry-ass wannabe chefs and have energy left for roux and risotto. . .

                            1. re: soupkitten

                              You should read Marco Pierre White’s book. Seems there were a few punch ups back in the day. When ever there was trouble Gordon would be his back up. If a chase was involved Gordon would be the one to do it.

                              1. re: Withnail42

                                yeah, like i say-- i wouldn't be the one to try to take gordo out physically!

                                i also wouldn't try to out-cook anyone who has worked for albert roux, my chances would be better trying to head-butt a freight train-- more power to gordon ramsay and his loud mouth-- he's earned the right to call a bunch of second-rate cooks "donkeys" after all-- dang, he really is mild and soft-spoken compared to a lot of chefs!!!

                                1. re: soupkitten

                                  He was a British footballer...big difference from a U.S. footballer. Once a "soccer" player loses leg speed and conditioning...they turn into a pretty average person.

                              2. re: soupkitten

                                would still love to see it!,he's a jerk, i hate to see people treated that way, and mind you I'm no great humanitarian, and i can certainly be harsh if the situation dictates, but what goes on on that show is pathetic at best, I have watched pit crews prepare race cars/bikes in person many times, with the driver /rider's life depending on that work, and never once in 30+ years have i seen a Crew chief treat his people that way, it is sad to see it in a restaurant, or on tv

                            2. jfood can not stand this oaf and will never set foot in one of his restos. How dare he treat people like he does, someone should give him a guest appearance on the Sopranos.

                              looking at the choices tho, there is (1) gordumbo, (2) ex-wives club (OMG stick me with a fork), (3) stanley cup finals (really 2 paid college teams) (4) rerun of 2.5 men (what a great show) and (5) on PBS an overview of the '67 Arab-Israeli conflict. Jfood going to the mid-east at that time.

                              In fact jfood would have a hard time deciding between gordumbo big mouth and ex-wives club's reconstructed everything as the worst possible choice.

                              Nah, a swim and a good book will do.

                              24 Replies
                              1. re: jfood

                                While I respect your opinion greatly, jfood, from what I've read, there are many, MANY current chefs who are as obnoxious as Ramsay is or even worse. But IMO, not to go to a restaurant because the chef is an oaf would preclude going to a lot of restaurants. Gordon Ramsay's just had the good/bad fortune to have his tirades against his kitchen staff publicized on television on both sides of the Atlantic. It's just the way things are in professional kitchens - the chef gets what he wants how he wants it. Is it right? Probably not. But it also seems like he has many loyal employees who stick with him, because they know his exacting standards will be upheld by everyone in his employ, ensuring continually excellent food and service for the customers.

                                JMHO.

                                1. re: LindaWhit

                                  There are obnoxious chefs out there...and obnoxious non-chefs out there. Doesn't mean I'll watch them or be around them. A little tension is fine, i.e., Top Chef (drama/tension but between equals), but watching someone bully from above has s/m all over it, just not going to watch.

                                  1. re: LindaWhit

                                    LW

                                    And jfood respects yours as well.

                                    But with so many choices of restos jfood draws the line at totally abusive. Granted GR has his following both in and out of the kitchen and he also has his distractors, both in and out of the kitchen. Some CH'ers only eat organic, others eat local, and others do not care where the food comes from. We all pick our battles with our dollars.

                                    Jfood contributes hard earned dollars to helping those abused by domestic violence, both spouses and children and to then turn around and spend those dollars in a resto where the chef is partaking in similar behavior is contradictory.

                                    In fact if jfood were in a resto and heard anything similar to GR's totally abusive rhetoric from the kitchen, the only person fighting jfood to the door would be mrs jfood.

                                    i can not condone that behavior in anyone and as they say, you gotta talk with your wallet sometimes.

                                    JMHO

                                    1. re: jfood

                                      "i can not condone that behavior in anyone and as they say, you gotta talk with your wallet sometimes."
                                      ~~~~~~~~~~~~
                                      Fair enough. I do understand your viewpoint. I guess it's a situation of what you know vs. what you don't know. I'm sure we've both eaten in restaurants whereby the staff is treated like cr*p, but we don't know it because it hasn't been broadcast on national television.

                                      1. re: LindaWhit

                                        Absolutely agree. That's why jfood loves eating in open-kitchens, nothing under the table cloth so to speak.

                                        1. re: jfood

                                          to weigh in on the "chef temperament" thing-- i think it's only fair to point out that the kitchen system gr's working with is the BRIGADE system, or formal kitchen hierarchy. under this system, the executive chef is in charge and s/he might yell at a line cook in a way that wouldn't fly in american boardrooms-- but it doesn't make him/her a complete psychopath.

                                          think of it as being a recruit in the military-- you've got your drill sgt to whip your sorry butt into shape & s/he yells at you. maybe makes you do some extra push-ups. yeah, you might think they're an a-hole, but you respect them, and by the time you aren't so raw (you're becoming a good soldier), you begin to think of them as-- well an a-hole in an affectionate way, & by the end of your training, you'd give them your right arm. ramsay's not much different from a lot of world-class chefs in that he doesn't stand for a poor quality product to go out of his kitchen & will rip his staff a new one for screwing up when his name is on the line.

                                          keep in mind that in real restaurant kitchens, chefs might yell at each other for screwing up, but after work everyone has a glass of wine and talks like family. it's typically very open & honest, & personal issues are worked out right in the open. if the guy's staff felt truly abused, they would leave-- but i think they're loyal to the old a-hole for a reason. a lot of chefs act like jerks when they are pushing their people thru a hard rush-- it IS tough to be a perfectionist--but they are really very nice people otherwise. and they LOVE food, are committed to putting out the best product & just want their staff to be the best they can be.

                                          bear in mind that when gr is working thru a service with his own hand-picked and trained staff, he's not going to have much cause to yell and make anyone cry-- when he's dealing with a bunch of untrained & undisciplined cooks running around screwing up orders, cutting themselves with kitchen knives, and sending raw poultry out on customers' plates, he's got a LOT to yell about--

                                          and a lot like the tough drill sgt, it can come off the wrong way when you take the behavior out of context.

                                          c'mon jfood: you don't need to think gr's a sweetheart, but what kind of stink would you be throwing if that raw chicken was on your plate at the restaurant!

                                          gr reminds me of a lot of chefs i know-- just more talented!

                                          respectfully, sk

                                          1. re: soupkitten

                                            It's still entertainment by humiliation regardless if it's a kitchen or how it's rationalized. Pull that kind of put down in another job/situation and it's still the same.

                                            1. re: soupkitten

                                              SK

                                              jfood usually agrees with what you post but can't get there on this one. as an associate on wall street in the go-go 80's jfood was treated about as bad as possible and swore that he would never treat anyone in that manner. only once did he break that vow and is still upset about the transgression.

                                              that being said, jfood cannot buy into your analogy to the military. it's not the military, it's a kitchen in the free market. this sort of treatment of colleagues whether above, sideways or below in the corporate hierarchy is totally unacceptable. yes one can have heated discussions when major faux pas occur (i.e. raw chicken) but that must be the exceptions not SOP.

                                              Wrt perfection and GR has his reputation to consider. well all of us do. no matter what product or service we all provide to customers we have our reputation on the line with every deliverable. raw chicken, broken radios, sub-prime mortgages, every business line has their reputational integrity and the future of each individual who delivers.

                                              so can jfood except the fact that the kitchen is somehow immune from the business paradigm and more in line with the military? sorry, but its a business like every other business. if that sort of treatment is accepted in the back of the house then there can be no complaints if a custo treats the front of the house in the same manner. and jfood doubts whether there would be consensus that the custo has the right to scream at the server, the server can call the bread/water helpers names or the hostess screams at others.

                                              in corporate culture it starts at the top and when the top is an abusive oaf, he can expect nothing less from anyone else including the custos.

                                              JMHO

                                              1. re: jfood

                                                okay jfood i do hear you.

                                                i think there is a big culture difference between traditional french kitchen systems and the rest of the world at large-- in a lot of ways it is truly a dinosaur system, but it is one that has produced some of the world's best chefs. when escoffier set up the brigade system for french kitchens, he DID model it off of the military. the heirarchy is the same, the way orders are called and responded to "yes chef" "no chef"-- you are a cog in the machine as a soldier or sailor is-- with the exec chef as the captain. people who have no experience with the military or traditional kitchens think its freaking weird how these kitchens work-- but they do work magnificently and they are the norm in european kitchens and in large hotels and french-style kitchens here in NA. also anyone who goes to the major cooking schools in the u.s. will be trained using this system, so it is extremely widespread in restaurant culture, as most exec chefs are trained in this way.

                                                that said, the system is in practice generally much more laid back here in the u.s, particularly in smaller independent restaurants & restaurants doing non-francophile cuisine. you don't hear exec chefs coming down on their staff often, but it DOES happen here as well. dining in restaurants with open kitchens ensures that you probably won't get any spectacle of this unless someone really loses their cool, but it doesn't mean the exec chef won't pull someone into dry storage for a reaming if need be, or light into him/her after service. getting trained in the brigade system (in school or apprenticeship) serves the exact same function as going thru boot camp--you learn how to take orders, become stronger and more skilled at your craft, and you learn that your individuality is unimportant compared to the proper working of the unit or kitchen. insubordination is not tolerated in the system, though in many kitchens the exec chef relies on her/his "officers" sous-chef, saucier, etc. for suggestions, input and creativity. in practice, as the kitchen team gets tighter, everybody just works together as one. there is no difference between exec chef & dishwasher, everyone is just getting thru a rush service for the night. there isn't much pulling of rank when the team is good, but everyone respects the system and can return to it during staff turnovers or when being directed by a visiting chef.

                                                so for me the military analogy is only appropriate because of the dominant escoffier model. kitchens are a great deal like military units, or sailing ships, if you will, dependent on every crew member to sail but under the command of one executive officer-- it's the corporate analogy that doesn't quite translate for me, and in my experience folks with corporate mentalities have a tough time transitioning into kitchen-related jobs-- too much structure or a different disconnect. . .and no, it's not acceptable for a server to yell at a customer (soldier to yell at civilian, if you follow me), or for line cooks (soldiers of the same rank) to yell at each other-- everyone's been trained to get their orders from their direct superiors but to treat equals, those of lower rank or seniority, and civilians respectfully.

                                                my attempt to put ramsay's rants and raves (and let's face it, it's part of his reputation now so he's not likely to mellow out) in context was not to excuse how he comes across (yes, very extreme), but to point out that he works within a classical system, and this is, really, in the real world top kitchens of europe, how it works-- there are temperamental exec chefs and mellow ones, of course. when i happen to be giving orders in a kitchen, i generally say please and thank you-- but it doesn't make it less of an order. i don't yell at people on principle, and ime you can take someone aside and talk to them rather than making an example of them in front of co-workers and get a better result.

                                                ramsay flying off the handle entertains me because it's something i've seen happen many times behind the scenes in pro kitchens, which are very high-stress at times, and kitchen crews, working practically in each other's armpits at times, tend not to mince words with each other (many times we call it "venting"). despite sharp words, we also respect and love each other dearly. the interpersonal relationships are part of the work, perhaps the most difficult part for me to try to explain.

                                                have you ever watched the bbc comedy series "chef"? the brilliant, ranting chef de cuisine is played superbly by lenny henry, and i think that ramsay might subconsciously tap the character of chef blackstock for some of his more inspired screaming bouts. if you watch each season from beginning to end, you can see the small kitchen crew, working within the brigade system, slog away thru service night after night, often having interpersonal issues at the outset and working through them by the end of the season. in realistic fashion, there is a heavy staff turnover with each new season, and new interpersonal issues, but the relationships are key, & there is life outside the restaurant and life in the kitchen. . . it's actually really good & accurate, and DEAD funny-- if you can get past seeing a man yell at his staff, at least. for me the show is endlessly entertaining, and i think i may identify too much at times. it might be a fun watch for a lot of chowhounds, anyone who's ever worked in restaurants, for sure!

                                                thanks for talking with me about this, jfood, i do very much see your point, & i hope i've come across as well as i can with my perspective. i'm not trying to excuse ramsay, but i've seen worse than him as well!

                                                1. re: soupkitten

                                                  SK, thank you VERY much for explaining the history of workings of a professional kitchen with a brigade set-up to a "civilian". It really does help to know where it comes from - that's it's not just a PITA individual.

                                                  1. re: soupkitten

                                                    SK

                                                    Very nicely done, major kudos.

                                                    Now if jfood can only get the SNL Julia Child "The fish is a prop" skit out of his head he can get some work done. :-)))

                                                    1. re: jfood

                                                      well thanks guys i'm glad if i helped at all-- i'm actually totally plumping up my couch cushions for the new hell's kitchen because it looks like this season it's all people in the biz, with no complete amateurs like in past seasons. it will be cool to see a dream come true for one of them.

                                                      oh jfood-- i never get any snl references because i've been working on sat nites for the past 12 years either as bartender or cook, so have missed them all! :)

                                                      1. re: soupkitten

                                                        see this link for the transcript

                                                        http://snltranscripts.jt.org/78/78hch...

                                                        1. re: jfood

                                                          HAH! it works best of course when you read it in the little "juia half gone on the cooking sherry" voice. i'd imagine dan akyroyd's is better than mine, but mine is pretty good! :)

                                                    2. re: soupkitten

                                                      excellent post, thanks!

                                                  2. re: soupkitten

                                                    Great post SK, you tell it like it is. I would like to add that in the end the chef is responsible for all the disasters and all the accolades, so he has the right to yell especially when the crew screws up! It's his name on that plate!

                                                  3. re: jfood

                                                    Unless the chef has Tourette's (for the Curb Your Enthusiasm fans out there).

                                                    1. re: Megiac

                                                      Bottom line, it's a show, on FOX. Confrontation/degradation is what gets the show it's ratings. The contestants know exactly what they are in for, and they chose to put themselves through it. I love the show for what it is. Not everyone's cup of tea, just the way it goes.

                                                      1. re: MagnumWino

                                                        I don't know Gordon personally of course, but in his defense I did work on his new show Kitchen Nightmares and pretty much viewed all of the footage of him every day working with really incompetent chefs, owners, managers at ten failing restaurants. 95% of the time he's quite a nice guy; patient, calm, and really extremely motivational at his best.

                                                        Maybe once or twice in that week that he's at the restaurant he will get pissed and maybe yell at some folks, but this is only a small fraction of his normal demeanor. Like Magnum said, it's FOX so they're going to milk those moments where he does get really mad, but overall he really was amazingly helpful and I do believe he does it because he cares.

                                                        1. re: roasted138

                                                          "Kitchen Nightmares" changed my mind about Ramsay. I thought he was a blowhard until I saw his other side on this show. He has a low tolerance for mediocrity and especially for people who are lying to themselves. To this end, coddling isn't his style. I think if you see him in short bursts it looks cruel. In the long run though I think it is motivational.

                                                          Tony Bourdain pointed out in Cook's Tour that when Ramsay walked out of his first restaurant Aubergine, over half of the staff went with him, even though there was nowhere to go right away. And most of the key people in his restaurants have been with him for many years.

                                                          His new auto-biography is an interesting read. If you don't want to buy the book I'm sure most libraries will have it. It will give you some insight on why he is so tough on people, including himself.

                                                          As for Hell's Kitchen, MagnumWino said it all.... Everybody knows what they are getting into.

                                                          1. re: kaitak98

                                                            I don't enjoy it much when Ramsey is mean to the chefs but enjoy it immensely the rare times that he insults the patrons.

                                                            1. re: RBCal

                                                              I don't know. A wanker is a wanker. If the guy deserves it then they deserve it. Now if they don't deserve it, that is something different.

                                                              1. re: Phaedrus

                                                                and Gordo is a huge wanker...

                                                              2. re: RBCal

                                                                the good 'ol US of A is not a good place to to insult the general public...you never know who your dealing with....

                                            2. I just have a hard time watching a show that makes me cringe from the screaming and yelling and throwing of foodstuff.

                                              1. does anyone know of marco pierre white's involvement with the show? maybe just the bbc version?

                                                10 Replies
                                                1. re: potatoe

                                                  Man, after seeing episode one of HK3, I don't think I can watch anymore. Thank God for Top Chef, same basic premise but done SO much better. The production tries to do so much with the show, they can't fit it all in and end up glossing over everything with no substance. All the cuts are totally cheats, too. Same reaction shot three times? Please.

                                                  1. re: roasted138

                                                    i agree. i like Kitchen NIghtmares so much better - and Top CHef.

                                                    the humiliation/abuse bit is just not as much fun as seeing people stretch themselves and achieve new hights, discover something new about themselves.

                                                    HK casting really has me scratching my head - limited choice? half easy targets, half pros... well, ok, semi-pros

                                                    1. re: nuxvomica

                                                      I know! It's like, they're kind of cooks, but a cook at a nursing home? Why don't they find someone who's not a freak? I hear ya, it's got such potential and takes so many wrong turns. I was talking to someone about the differences in the sets for Top Chef vs. HK as well. Top Chef has an open, airy kitchen they film in. When you watch HK's kitchen, you feel like you're in a dungeon or prison. Oh well, I'll probably still be watching tonight since nothing is on before No Reservations : )

                                                      1. re: nuxvomica

                                                        That's called bad producing...but hey it's from the same network that does the trading scary spouses show so what do you expect?

                                                        1. re: ML8000

                                                          I just can't believe Aaron (is that how its spelled) is still there. He doesn't contribute shit. If he would have been able to compete in the sole skinning contest they may have at least tied and his nervousness boning the fish in front of customers? He obviously has no social skills. I would be embarassed if he was my friend and he was acting that way on national television.

                                                          Hell, at least Eddy tried

                                                          1. re: evilcatfish

                                                            Aaron has spent the majority of his time either weeping or sleeping. Useless! I was outraged at first that he wasn't selected for elimination. Then, my ever astute and calculating DH likened the nominations to be akin to "Survivor". Drag someone useless to the bitter end. You will look so much better against them when it is one on one. Well.....maybe. This is (confessing) my first season of HK, (and my first CH post---though many moons a lurker!) so I can't say for sure how it works, but I really can't imagine that Aaron will last.

                                                            1. re: KTBearW

                                                              It's not that Rock(?) nominated Eddie, I found fault with WHY he nominated him. He nominated someone because he was small, but yet Aaron who is probably the largest contestant there has not performed whatsoever.

                                                              Keeping in mind that its Fox, I still don't get Bonnie walking around in the living quarters in her scanty attire. If you can't respect me out of the kitchen, I sure can't expect you to respect me in the kitchen. (LOL, I must be showing my age as this former wild girl would cringe if I thought my mother was watching me on television dressed like that)

                                                              Perhaps I miss something each episode, but before dinner service starts, do they ever show the viewing public the full menu and how exactly it should be prepared or plated? I would probably give the show a little more merit if I could compare what is expected to what is actually produced by the chefs.

                                                              1. re: Moonpie

                                                                I have to say that this is the first of the 3 seasons that one team has actually finished a dinner service on the second episode. (Unless my memory is failing me.. which could very well be). I too was surprised that Rock didn't nominate Aaron. I'm sure there was some editing on Bonnie in the skimpy attire or else she really is a dumb blonde. Regardless of what anyone else may think..... I love the show!

                                                                1. re: Moonpie

                                                                  I agree on the "why" Eddie was nominated. While I don't think he would have won the entire thing, he should't have been eliminated yet. I think Aaron and Vinnie should have been up on the butcher block. But I agree with KTBear's DH - it was a calculated move on Rock's part to put up Josh, as he is a potential threat (if he can get his act together). But I honestly don't think Aaron will make it much farther - he's this season's Dewberry (remember the goofus from Season 1?)

                                                                  I'm REALLY tired of Aaron's crying and sweating into the food - if I was one of those diners watching him debone the fish and watching the sweat drip down off his face, I'd pass on the entree. It just totally icks me out.

                                                                  As for Bonnie - Ramsay asked her in the kitchen if she was a dumb blonde, and then she walks around the apt. in her skivvys???? Question answered.

                                                                  I do have to say after last week's bitchfest, I was very surprised to see the women pull together and work as a team. They finished their service and then finished the guys' service. But why do I feel it's going to fall apart again?

                                                                  And the previews keep showing a kitchen flame-up from one of the stoves, an ambulance showing up, and someone saying "don't die on me now" - what's that about? But I have to believe that comment is an out-of-context remark pulled into that preview to make people believe someone gets severely injured.

                                                            2. re: ML8000

                                                              Yeah, it even goes beyond bad producing. The whole concept is kind of screwed up, and the post-production deserves TONS of the blame as well. The story editors are pitiful, and always so many repeated CU's. Ech.

                                                      2. I saw the last 15 minutes of last weeks episode, and got sucked into watching all of this weeks episode. I am shocked at the cast of misfits they have assembled, and cannot believe any of them actually holds down a job as a cook/chef.

                                                        Gordon Ramsey reminds me of a few of the chefs I worked for, and he cracks me up. He has driven a few of the contestants to tears, and I cannot believe that. I have never worked in a kitchen where people were allowed to cry on the line. They would be fired on the spot. Also it looks like many of these contestants have never worked on a line in a high volume restaurant, and the ones whos say they have are not that good.

                                                        I like Rock, and think he may be the best cook of the bunch.

                                                        Aaron is pathetic, and the way he abandons his team is a disgrace. His team is actually better off when he is not there, and I thought the joke about Aaron going on the fishing trip with the girls team was great. His crying/fainting act is getting old, and I have no idea how he can call himself a "chef" with a straight face. But I guess nowdays anyone can spend a couple of semesters @ the local junior college, take some culinary classes, and call themselves a "chef", and that is pretty sad.

                                                        6 Replies
                                                        1. re: swsidejim

                                                          I agree with swsidejim, the talent overall this year is a joke. What is a junior sous-chef anyway? The whole thing is so staged but I can't help myself, I tried to change the channel but it is such a great comedy to watch. I keep waiting for Gordo to throw a hot saute pan at Arron, maybe next week!

                                                          1. re: swsidejim

                                                            I think that is the point. They had a girl who is a short order cook and they had Aaron, kind of an everyman element in the contest. Either that or Aaron is comic relief. I think eddie had it right, Aaron should be gone for his own mental and physical health. I don't think he is a prima donna or a wimp, I think he is ill prepared for this, and the rest of life in general.

                                                            1. re: Phaedrus

                                                              But of the supposed thousands of entries, that is the best they could do. Imagine any one of these dolts running a "multi-million dollar restaurant" like the narrator claims. Please. The only thing these clowns could run is a lunch wagon.

                                                              1. re: jscott65

                                                                THAT'S what kills me - "We received thousands of entries" (not that the guy wearing a Speedo in the previews was much better than any of the Chosen Ones) and they pick Aaron? Again, it's got to be only to piss off the audience. I think Melissa (from last week), Rock and Josh seem to be the best. But yet again, all we're seeing is what the editors/producers want us to see after applying very heavy editing from what actually happens.

                                                                1. re: LindaWhit

                                                                  I thought the same thing when I was watching Top Chef or any of the other "reality" food shows. Others pointed it out to: they couldn't care less about ability. HK is just much more blatant about it. They want drama and if you happen to be competent, so much the better. Its all about people coming off as bastards and bitches, as juxtoposed with Gordon Ramsey: the ultimate Wanker.

                                                                  1. re: LindaWhit

                                                                    My money's on Melissa to win.

                                                            2. I absolutely think that Aaron has some serious neurological health issues. Anyone that blacked out like that in the dining room while being spoken to by Gordon Ramsey should have been sent to the ER not to the dining room to sweat on the fish he is hamhandedly hacking up.

                                                              I feel sorry for him.

                                                              10 Replies
                                                              1. re: C. Hamster

                                                                I feel sorry for the old people at the retirement home that have to eat his food. I bet in his absence they are eating much better.

                                                                I just think he is just soft, and uses his crying and fake black-outs as a crutch, and for people to feel sorry for him, and overlook his lack of cooking prowess.

                                                                1. re: swsidejim

                                                                  Actually, I think Aaron's probably an undiagnosed diabetic.

                                                                  1. re: weezycom

                                                                    Would that have caused the blank stare he did last night when Jean-Phillippe and Chef Ramsay were speaking to him? He just looked completely zoned out, and then collapsed into a chair (but made it into the chair and didn't fall over after sitting down, so he didn't pass out). Then, all of a sudden - he's speaking again.

                                                                    1. re: weezycom

                                                                      YES! I can totally see that. The blacking out the cramping in the leg etc.

                                                                      1. re: Phaedrus

                                                                        Aaron also was wheezing and hoarse, then he was smoking at the end. That's a case of self-abuse and I can't feel sorry for him there. In fact, I don't feel sorry for him at all. He has no business working in a kitchen.

                                                                        1. re: mojoeater

                                                                          Somatoform disorder, in other words psychosomatic. Anxiety/depression disorder causing all manner of real physical symptoms, although this does not rule out diabetes too. I don't think he's faking anything. Aside from smoking, there's no "self-abuse" (and who among us hasn't ever eaten too much cheesecake?). I feel as sorry for him as I would for someone with any other disease. His "business" being in this kitchen is for people to watch - a train wreck we can't help but watch - and talk about on this forum. Fox is in business to make money, not to promote the culinary arts.

                                                                          1. re: Leonardo

                                                                            There is one thing that confuses me. Aaron claims to work at a nursing home. He also claims he only know how to cook Chinese food. SO:
                                                                            1. What nursing home serves all Chinese food(can old, finnicky bowels handle that)
                                                                            2. With a Chinese background he should at least be able to handle himself somewhat in the kitchen

                                                                            1. re: evilcatfish

                                                                              I suspect that he may work at a nursing home that caters only to old Chinese folks. He is from California so that is a distinct possibility.

                                                                              One thing to remember is that almost all Chinese food are served family style, so all the she-she dishing and plate composition stuff are stuff he may not be used to. But his deboning, chopping, and prep skills aren't really up to the Chinese chef skill level either because there are a lot more chopping and food prep going on in Chinese cuisine.

                                                                              1. re: Phaedrus

                                                                                I think he isn't nominated for dismissal for 2 reasons
                                                                                1. People feel sorry for him
                                                                                2. He provides a security blanket for the others (he provides no competition, he might just quit, he can always get the axe)

                                                                                1. re: evilcatfish

                                                                                  I think you're right evilcatfish. He's a lot older than everybody else and is in no way threatening. I've concocted this fantasy in my head that Aaron is extremely talented, and he's using his crying and whining to disarm everybody. I do think it is a fantasy, and he probably does have diabetes or a neurological disorder. My prediction is he will be let go soon and he'll have a very short-lived fan club.

                                                                2. I’m still trying to find anyone who has actually eaten at Heather's place in Vegas. (or even someone knows anyone who has.)

                                                                  For that matter what about Michael?

                                                                  Anyone?

                                                                  1 Reply
                                                                  1. re: Withnail42

                                                                    There's a post over on the LA board
                                                                    http://www.chowhound.com/topics/410533

                                                                  2. On another board someone I know posted that she has know Aaron for 18 years and that this is a total put-on.

                                                                    He is not a retirement home cook but owns a his own restaurant and catering business and is a talented cook.

                                                                    5 Replies
                                                                    1. re: C. Hamster

                                                                      Aaron's bio on the Hell's Kitchen Website lists his occupation as a Retirement Home "chef". Not that it makes any difference where he actually "cooks", he is terrible.

                                                                      As for his crying/fainting/sleeping/quitting act being a "put on", thats something to be proud of I was Aaron.

                                                                      1. re: C. Hamster

                                                                        What board? Where?

                                                                        1. re: C. Hamster

                                                                          Why would he want to potentially ruin his career showing a "put-on" parody of himself? Crying/sweating profusely/zoning out/and not doing any work doesn't tell anyone that he's someone to be relied upon. Quite the opposite.

                                                                          What board was this on?

                                                                          1. re: LindaWhit

                                                                            I think the whole 'fainting' beat was a great example of the crap editing on the show. No one can tell what the hell happened because it's so confusing, and obviously partly cheated. First Gordon is explaining the tables side to him encouraging him, then cut to some CU from God knows when of Aaron spacing out (Jean-Phillipe audio byte from God knows when on top of it, then cut to him sitting down saying he's okay. There's a problem when everyone on the board has no idea what that really meant because it's trying so hard to fake it.

                                                                            1. re: roasted138

                                                                              Has anyone watched the outtakes from each episode? Wonder if they reveal anything more (although there's little on crying/blanking/sleeping Aaron).

                                                                              http://www.fox.com/hellskitchen/featu...

                                                                              I agree - the editing is leaving a LOT of stuff out.