HOME > Chowhound > Food Media & News >


Next week: NEVER seen before on Hell's Kitchen (Spoiler)

Oh Gordon, Gordon, time to get new scriptwriters.

WOOOHOOOO Lacey's gone. Sniff, Lacey's gone. She was very entertaining. And yes, you should have listened to your mom, and NO, you don't have a face for magazine covers.

You know who week after week impresses me more and more? Robert. That boy can cook in the line. He can bang it out. I might not like what he has to say much, but he can cook. I could see him winning this.

The women were a train wreck this week. And Carol, really, you're not good enough to win this thing with Andrea. Neither of you are.

And LA, she just seemed too reserved and lackluster. Was she even in the kitchen? Ta Ta.

  1. Click to Upload a photo (10 MB limit)
  1. Was anyone susprised that the men's team pulled it together once they got that cancer named Lacey excised? It was frustrating that the women's team who did so great last week just self-destructed with the exact same people.
    Love me some Robert cooking along after his pants split. He can be such an ass, but most of the time he makes me laugh.
    I can't wait to read the post elimination interviews with Lacey and LA. They usually come out on Friday or Saturday after the show. I would just like to see if Lacey is really as delusional as she appears on the show.

    1. Would you really let ANY of these people near a kitchen if it were your restaurant?

      5 Replies
      1. re: coney with everything

        "Would you really let ANY of these people near a kitchen if it were your restaurant?"

        Yes. I'd hire Danny for sure. Andrea can cook but this personality conflict is disconcerting. If you can't work with difficult people your not going far in this business.

        1. re: Fritter

          After episode one or 2 - probably not. After last night, I would give either Danny or Robert a shot. They know what they're doing and managed to do it when the chips were down.

          Now, the whole palate issue is a horse of a totally different color. Filet mignon - LIVER???? That wasn't too good. And how stupid can you be to zing your hand up there when it comes to a palate challenge. Umm, I smoke so my palate is probably compromised. Ummm, you're a chef. Maybe you shouldn't smoke then? Piss poor excuse for volunteering - I think most of the contestants smoke. That's where LA lost my vote.

          1. re: Fritter

            I'd have to agree with Danny. He's shown leadership in dealing with Ben and with Train Wreck Lacey, and seems to be organized and gets things to the pass well.

            1. re: LindaWhit

              The other key point about Danny is that he hasn't let Ben's consistant attempts to pick a fight over who is the best cook bother him.
              Danny is young and cocky but he knows when to keep it in check.
              He is motivated and he can cook circles around the CIA grads on the show.
              I dig that! LOL

          2. re: coney with everything

            Gio's the executive chef at a local well-regarded steakhouse, and consensus is that a) he really does know how to cook steak properly and b) the rest of the menu there is excellent as well.

          3. The "face for magazine covers" comment - I just about snorted the water I was drinking. She SERIOUSLY must be kidding!

            Very impressed with Danny, Robert and Ben after Lacey was 86'd out of the Blue kitchen. They really had their s**t together and did a great job. I still dislike what Robert says (he comments about Lacey; I'm sure the same could be said about him!), but he's definitely doing better.

            As for Carol - I cannot believe she chose *not* to respond to Andrea on the line, and then said in the confessional "She just should have fired another one!" She's deliberately trying to sabotage. I liked her early on; not so much now. Looks like another cat fight next week between those two.

            At this point, it seems like Paula's the only woman left to really stand up to Danny and Robert.

            And Firegoat - I'm hoping that post-elim interview links get posted here - that ought to be one fun read. :-)

            20 Replies
            1. re: LindaWhit

              The spat between Carol and Andrea looks to me like Carol is trying to backstab Andrea at every opportunity. I'm also surprised at Carol's rather nasty words in her confessional. I think Carol is just about as delusional as Lacey.

              Is salt really not a ingredient in minestrone soup or is simply subsumed in the chicken stock? How can you really tell raw filet mignon from a piece of raw sirloin...that was a darn picky answer.

              1. re: Ericandblueboy

                The sirloin bit was pretty darn picky for sure but the problem I would guess is that the answer given was "sirloin" and not "steak". If it would have been a strip steak it would have been a solid answer but you just can't stretch a tenderloin into sirloin.

                1. re: Ericandblueboy

                  Does make you wonder why "egg" was acceptable for egg white under that pickiness, since egg white and egg yolk taste quite different. I am also quite sure that if I had a taste of raw sirloin and a taste of raw filet mignon I would have failed that test and just said "dead cow"

                  1. re: Firegoat

                    I am determined to have one of these tastings at home some time. Most HK contestants tend to struggle with it. But it is not just on this show that contestants struggle, but on Top Chef (where you would expect better palates, compared with HK) as well. IIRC, on Top Chef, they do somewhat better, but there are still lots of <huh, really, that's what you think it is?> moments.

                    1. re: Sooeygun

                      That could make for a fun idea for a cocktail party!

                  1. re: Firegoat

                    LOL! I love how both of them say "Exclusive Interview". And it looks like it was WYSIWYG with Lacey, per LA. No wonder they all disliked her from the start.

                    I see in the buddytv.com interview, she said she would love to see Robert win - and since those that got the boot are there at the end for the final door opening reveal, I'm wondering if she let slip that he wins?

                    And buddytv.com said at the beginning of LA's interview (in italics) "Stay tuned for Monday, when we'll be talking to last night's other eliminated contestant, Lacey D'Angelo!"

                    1. re: LindaWhit

                      Gah. I totally missed the Lacey interview not til Monday part. Dang it. Everyone knows that's the kind of serious crazy we're waiting to read.

                      1. re: Firegoat

                        Perhaps it needed a LOT more editing, considering how seriously crazy she is. :-)

                        1. re: LindaWhit

                          I can't imagine being home and watching this if I were her (I think it was filmed at least a year ago?) and reading all the other contestant interviews which say, yes, Lacey is just as bad as she appears.... and then being faced with an interview to try to explain that crazy ass behavior. You've either got to pretend that you hoaxed the whole deal on the show or.... heck... I know of no other way to attempt to save face. I look forward to reading the craziness

                          1. re: Firegoat

                            I can't see *how* she can save face. Even in her exit interview in the taxi, she said her own mother told her don't make enemies on the show - and that's all she did. "Perhaps I should have listened to my mother." Yes, she should have. Should it occur, the backpedaling in the interview shall be interesting to read, to say the least.

                            1. re: LindaWhit

                              In terms of the "Lacey" character, it is either a graphic illustration of clinical behavior on video for future psychology students, or a set up for a best supporting actress nomination for an Emmy award, in the "Best Hackneyed Drama Queen" category.

                              1. re: ChinoWayne

                                So true. I'm betting an Axis II disorder, meaning it is lifelong and pervasive, and meds won't help. Most likely antisocial or narcissistic personality disorder. But again, most "reality" shows recruit a sizable percentage of their contestants from this pool.

                      2. re: LindaWhit

                        Dang LindaWhit.... its Monday and no interview posted yet. Talk about dragging out the suspense

                        1. re: Firegoat

                          Seriously. :-) I've been checking buddytv.com this morning to see if it was there so I could post it here. But if they're West Coast-based, that could be a reason for the delay.

                          1. re: LindaWhit

                            While checking I did see that season 6 starts Tuesdays in July.....

                            1. re: Firegoat

                              And NONE of us are going to watch it, right? Right????????

                              Who am I kidding - I might just cancel the summer vacation if it interferes :)

                              1. re: maisonbistro

                                ROFL! OK, I wouldn't go *that* far....you could always watch the eps you miss while on vacation on Hulu or Fox's site. :-) and if it's a new season on during the summer, I'll probably watch...and scream just as much here as I have in the past at the donkeys they brought on the show this season. But least it won't have the damn Wellington. :-)

                                1. re: LindaWhit

                                  You can read about the two new shows that are a part of the package for ramsey... including something based on "Man Camp" where Ramsey takes your effeminate metrosexual males and whips them in to shape!

                                  1. re: Firegoat

                                    Man Camp???????????????

                                    MAN CAMP???????????????


                                    ::::shaking my head:::::: OMG.

                  2. Are the dishes in HK precooked/par-cooked or is everything cook to order from scratch/from raw ingredients?

                    The reason I ask is a comment made to Lacey (or maybe it was about Carol) on the meat station... Something to the effect, "All you have to do is reheat the meat."

                    Also, it sounds like the same menu week to week... I would have expected the chefs to have learned the menu after a few days.

                    11 Replies
                    1. re: dave_c

                      From watching the prep part of the service it appears at least the risotto and potatoes are precooked. I'd assume some of the meat might be too, but I don't recall seeing it done in prep other than the wellingtons being wrapped in their pastry

                      1. re: Firegoat

                        I looked to me like the lamb racks were pre-seared as well. Just throw them in the oven to take them up to temperature. I used to have to do a lot of that pre-searing for banquets and big buffets.

                        Does anyone know where to find the entire menu? I could only find one from season 4 and it has changed since then (http://wiki.televisionwithoutpity.com...). It seemed last night like the meat station only had to deal with 3 items: wellie, lamb, chicken. Not very extensive.

                        Also, I thought I saw Carol sticking one of the wellies with a thermometer last night. Am I wrong? I hope I am, because there's no excuse for wrong temp meat if you have a thermometer.

                        1. re: Sooeygun

                          There was an interview with Vinnie from a previous season where he talks about why the beef wellingtons were such a problem, and he mentions they didn't get to use meat thermometers. I wonder if that changed?
                          here's the link, and you click on the 304 Vinnie interview in the little white box.
                          Apparently it also requires the use of both a convection and convention oven If you're interested in why its such a problem, that's a pretty good explanation there from a contestant's point of view.

                        2. re: Firegoat

                          Wellingtons would be a disaster pre-cooked. The juices would sog the pastry. They definatly par cook the risotto. Remember Ben making a pot of mush?
                          IIR the re-heat the meat comment was in reference to getting a MW lamb out by re-heating a prior screw up.

                          1. re: Fritter

                            Now now Fritter! Don't be dissing my boy Ben.... it was J who messed up the risotto.

                              1. re: Fritter

                                hee hee, for some unknown reason i'm in "Let's support chef Ben" mode today.

                                1. re: Firegoat

                                  I can't say I hold a lot of hope for Ben or Gio. Both seem like good guys and good cooks but with what we have seen so far I have to put Danny at the top with a three way tie for second between Gio, Andrea and Ben. Paula remains a bit of a dark horse for me at this point.

                            1. re: Fritter

                              Actually wellingtons are not a disaster pre cooked - and if they were wrapping them during prep - which you clearly saw Robert doing - they are definitely pre cooked. If you let them sit/cool and chill before wrapping you will not get soggy pastry.

                          2. re: dave_c

                            Usually meats (such as rack of lamb or tenderloin) are seared when the order is called and then "fired" when the signal is given from the server (who orders the fire when the customers finish the apps). Chances are she seared the meat when Ramsay calls the order and then are supposed to finish them off to the appropriate temperature when the mains are needed.

                            Things that cook quickly (such as the john dory) can be cooked when the order is fired.

                            1. re: Blueicus

                              Exactly. You could see all the pre-cooked meats on the board however Lacey couldn't remember which was which so she was just cutting racks of lamb.
                              Based on one of the earlier episodes with Andrea trying to hide several wellingtons I certainly hope they don't have thermometers.
                              I'll have to watch for pre-cooking the Wellingtons. I have never pre-cooked Wellingtons and just print the time on the menu.
                              Either way I sure wish they would give all those miss-fires to the local shelter instead of feeding those trash bins.

                          3. I was wondering about thermometers so I was watching for them. I saw several in sleeve pockets. They should be able to cook a rack of lamb to order without a thermometer. But, I can imagine the wellingtons are hard to judge without a thermometer. Squeezing would crush the pastry.

                            Just for food safety they should be in the habit of using their thermometers. They serve soup and sauces that could be deadly if someone isn't checking. That's why they make those sleeve pockets just the size of a thermometer.

                            If there's a rule that they can't use the thermometers I hope it's just for the meat so they can prove their skill. The word 'donkey' comes to mind when I see some of the cold meat these people pass off as med-rare. I'm just a home cook and I know better. Some days I'm sure Gordon doesn't have to reach far to get in touch with his inner devil and curse for the camera.

                            7 Replies
                            1. re: sharonanne

                              Well hopefully they changed it after Vinnie's season to be able to use thermometers. There also was a story in the news in Jan of this year where Ramsey said he was taking wellington's off the menu because he was tired of the donkeys fucking up something that was 90% organized before you even got to cooking it. Yet, the wellingtons were still on, and the episodes were filmed like a year ago, so maybe he's talking about the NEXT season, which is already filmed and sold.

                              1. re: sharonanne

                                I was wondering about thermometers so I was watching for them. I saw several in sleeve pockets.
                                I think if you re-wind your DVR you will see those are pens. There are two pockets in the left sleeve of a chef coat. One typically for a thermometer the other for a pen or marker. Some of the chefs have one pen, some two, some times none. Not even Ramsey's sous chefs appeared to have thermometers in their pockets in this last episode.
                                Another interesting thing if you can re-wind and pause is the assembly of the wellingtons. The pastry they are using is unlike any puff pastry I have seen. They are actually rounds. You can see them layed out when Robert is starting to apply the duxelle.
                                When carrol cuts them you can see the pastry is VERY thick.
                                I was also able to pause on a menu and it reads Beef Wellington so the venison wellington must be a product of seasons past.
                                The steaks appeared to be pre-seared at assembly but I saw no other pre-cooking of the wellingtons, unless you count the pile of miss-fires by each team on the cutting board.
                                I have to believe no thermometers is simply for added drama.
                                And what's GR doing with Chilean Sea Bass?

                                1. re: Fritter

                                  ah HAH! the mystery of the "thermometers" solved but I still wonder why they aren't using them. Maybe we'd see a few less "it's COLD, you donkey!" incidents.

                                  I saw Ramsay do a little episode on how to make beef wellington on the F Word. At least that show teaches something once in a while The video is on you tube at:

                                  It looks a bit different than on HK, I'm pretty sure I saw someone wrapping pastry around unseared beef but I could be wrong. The final result looks similar other than the scoring and rock salt on the pasrty. He describes the pastry as puff pastry and it looks the same as the HK version except it starts out rectangular.

                                  And sea bass? Yeah, I wondered too.

                                  1. re: sharonanne

                                    The wellingtons are coming out underdone (along with the steaks) more likely because they're under pressure to have it out at the same time as everything else, so they're rushing things or hoping it'll pass muster.

                                    1. re: sharonanne

                                      Similar techniques as HK but I have to say I'm totally stumped by the pastry rounds they show during the assembly of the wellingtons on this episode. On the video he uses parma as a liner which is kind of funny considering his comment about Dijon. It appears they are searing the steak, then they have some sort of pastry round that gets coated a red sauce (roasted red pepper sauce?) and duxelles. They then roll that pastry and wrap them in plastic like the video. They have a brief shot of them wrapped in plastic on the speed cart. I can see sheets of Puff on the counter and they show Danny cutting it but that inner "pastry" has me stumped. They almost look like tortillas or thin pitas and you can see brown spots on the rounds as if those are pre-cooked.
                                      I have to believe this is part of his method to stop them from sogging as they set before service.
                                      I'm very suprised not to see thermometers in use. Every cook should be able to temp a steak with out one but wellington is going to be difficult.

                                      1. re: Fritter

                                        I haven't noticed the pastry used, but when I made individual wellingtons for Christmas, I used prosciutto and it really helped to keep the pastry from getting soggy. Also, I "pre-cooked" the filets somewhat, before wrapping them up - varying the precooking time so that I had two medium rare, and one more on the medium to medium well side. I didn't use a thermometer, but I guess got lucky with the timing!

                                        1. re: MMRuth

                                          Those look yummy and I always sear the steak before wrapping. I have to admidt I'm intrigued by the jamon idea and I've never tried that.

                                2. Another question about pre-cooked/par-cooked food...

                                  Is precooking something commonly done in high end restaurants?
                                  I've assumed that fancy, expensive Michelin starred restaurants cooked everthing to order.
                                  I know HK is not a fancy restaurant, but I would have thought Ramsay would run the kitchen similar to his restaurants which includes the cooking.

                                  9 Replies
                                  1. re: dave_c

                                    "Is precooking something commonly done in high end restaurants? "

                                    Not in one I've worked at in the last 30 years. IMO par cooking risotto is a cardinal sin. Nothing like flushing all the goodness out of the rice that actually makes the dish creamy. Look closely next time and you can see their risotto looks like a bowl of rice pilaf.

                                    1. re: Fritter

                                      Another link on Home Cooking said that some restaurants *do* par-cook - the permalink to that portion of the conversation:


                                      1. re: LindaWhit

                                        I only see one person claiming restaurants par-cook risotto. If it's par-cooked then IMO it's not really risotto. Much like Paella not done properly is really rice ala paella and not technically paella. In either event I have never seen risotto par cooked. There are always places that par cook/pre-cook (which could be very different things). Prime rib is always pre-cooked, Lasagna frequently is. Many items are pre-assembled or the components are pre- made. So in the end there are no absolutes. Especially if you consider the countless chain restaurants that use boil in bags, microwaves and induction cooking for what amounts to instant food.
                                        In the context of a three star Michellin restaurant or even any high end restaurant then pre-cooking is kept to a minimum.
                                        I hope this won't be confused with normal prep. Some sauces are frequently made prior to each service while others are made to order.
                                        Some restaurants (hacks) pre-cook pasta. Even on HK they cook pasta to order.
                                        Clear as mud right?

                                        1. re: Fritter

                                          Well I guess you'd know whether restaurants par-cook if you order risotto as an appetizer, or skip the app and only order risotto as a main, and it comes out in less than 20 minutes or so from when the waiter walks away from you. Right?

                                          1. re: LindaWhit

                                            In all fairness Thomas Keller has a recipe in the French Laundry cookbook for par cooked risotto although he is using Carnaroli rice. Because of his commentary in the recipe I'm not sure this is the method that he utilizes in the restaurant.
                                            I checked the menu at the FL, Babbo and even GR at The London NYC but no risotto. Go figure.
                                            I suspect the whole reason for Wellington's and risotto on the HK menu is the difficulty of the timing.

                                            Here's another CH link you may find interesting; Some of the menus have the typical 25 minute warning, which is what I would hope to see.


                                            1. re: Fritter

                                              I agree - if not a warning on the menu, at least the waitstaff tells the diners that it will take that long.

                                              1. re: LindaWhit

                                                Linda you have me digging through books. LOL
                                                Honestly this is what I love about food and cooking. There is always something to learn.
                                                I pulled out one of my favorite books, Charlie Palmers Great American Food. Here is a little excerpt;
                                                "Never wash the plump rice used for risotto, as you will rinse away the starch that creates the lush creamy texture".
                                                That mimicks my thought process but it seems that indeed there are those who are par cooking.
                                                I just can't like the idea of par cooking risotto, or at least they way they are doing it on HK.

                                    2. re: dave_c

                                      "I would have thought Ramsay would run the kitchen similar to his restaurants which includes the cooking."

                                      Not with these jokers. They can barely handle the limited menu with the shortcuts (like pre-cooked risotto). I can just imagine the disaster of a service where they had cook everything. Maybe if they cast people that can actually cook....

                                      1. re: Sooeygun

                                        Weeeeeeeee! LOL Makes my head spin like the excorcist just thinking about it.

                                      1. re: Firegoat

                                        She's a cake decorator now. I'd not think she would have the patience for that.

                                        1. re: LindaWhit

                                          But she can go a slooooowly as she wants. She seemed to have the patience to stay with one task for a very long time, even if it was a task that shouldn't take a long time.

                                          1. re: Sooeygun

                                            Well, only as slowly as the time frame in which the cake is due to the customer.

                                            However, considering she cannot multi-task very well, at least as observed on HK, perhaps cake decorator (single task) is a good fit for her.

                                            1. re: LindaWhit

                                              Having had to hire cake decorators in NC, I'd say she made a good career choice. For some reason, good decorators are as scarce as hen's teeth around here. They command top pay and benefits and frequently hold two or three jobs. Oh yes, and they work sane hours, too. I found myself wishing I had the talent to take one of the positions I was hiring for.

                                              1. re: rockycat

                                                Who said she was any good?

                                                I can't do it... I don't know.... is it red? is it pink? Come on guys help me...

                                                1. re: maisonbistro

                                                  ::::snicker::::: Wow, I heard that Lacey whine all the way up here in Boston! ;-)

                                                  1. re: maisonbistro

                                                    The first thing that popped into my head when I heard the cake decorating news was 'Cakewrecks'.

                                          1. Here is yet a third lacey interview where she discusses not having a thermometer for the beef wellington's