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Archive through June 27, 2007

The TVClubHouse: Other Reality Shows ARCHIVES: Archives for 2008 - 1: Hell's Kitchen - Season 3: General Discussions: ARCHIVES: Archive through June 27, 2007 users admin

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Whoami
Member

08-03-2001

Tuesday, June 26, 2007 - 2:17 am   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
What I want to know is, why did it take Melissa 10 years to "learn this stuff." She must be a very slow learner!

They are definitely threatened by Julia. My dream for her is that if her lack of experience hampers her from winning this thing, she gets offered an apprenticeship under Ramsey's wing. I bet with her natural talents, and his guidance she could really be a kick ass chef. If she can't win it, at least let her outlast all the girls!

I get that Ramsey is an extra accelerated you-know-what to the chefs in the kitchen. I think a lot of it is just to see how they handle pressure. I've read comments from people here that on his other shows he's not nearly as bad as he is on HK. So what was the purpose for him being a jerk to the patron? She had every right to complain about the service. She was a customer, and he should have been kissing her you-know-what to keep her happy.

Sunshyne4u
Member

06-17-2003

Tuesday, June 26, 2007 - 2:49 am   Edit Post Move Post Delete Post View Post Send Sunshyne4u a private message Print Post    
i just dont understand why some of these people were cast though.

A nanny with no restaurant experience, a shortorder cook with a Wafflehouse, and I have a suspicion that the "Pick spagettie out of garbage" lady is also NOT formally trained.

Am I incorrect in the premise that all of the men are fully trained Chefs?

they could have found men that were equal to the women. In the places My sister worked they would let the dishwashers help with prep work and sometimes one would be 'trained' to do cooking the in kitchen.

At this point of the show I'm theorizing that Rock has it in the bag .....but who knows.

I really try to guess too hard as Ramsay could choose whomever he thinks will fit in well. Like DT and the Apprentice...I've been surprised a few times.

Prisonerno6
Member

08-31-2002

Tuesday, June 26, 2007 - 3:44 am   Edit Post Move Post Delete Post View Post Send Prisonerno6 a private message Print Post    

quote:

I have a suspicion that the "Pick spagettie out of garbage" lady is also NOT formally trained.




You would be wrong. She has two degrees, one in Food Production and one in Pastry Arts, from our local community college. She is also a pastry chef at a well-respected restaurant around here.

Link

Darclyte
Member

07-11-2005

Tuesday, June 26, 2007 - 3:51 am   Edit Post Move Post Delete Post View Post Send Darclyte a private message Print Post    
As far as the "5 second rule" maybe someone did a study that it's "safe" but Mythbusters proved that it is FULL of bacteria. They tested food before it was on the floor and then after, both wet and dry foods, and found the bacteria level skyrocketed once it hit the floor and the wet food was several times worse. So, while it may be "safe" to eat food off the floor according to that study, it sure doesn't sound appetizing to me.
I still don't understand why it takes them so long to get out ONE DISH! And as more and more people get kicked off the show, shouldn't the serving times take longer?
Back to HK, I had to laugh when Ramsay called that customer a giraffe. The all dark restaurant might be a place I'd try once, but that's probably it. It also amazes me how the guys have "better" credentials, but keep losing. This show is just plain wacky, like a Bizzaro restaurant. Top Chef and Next Food Network Star are both better food shows, but this is just crazy entertainment.

Lexie_girl
Member

07-30-2004

Tuesday, June 26, 2007 - 4:52 am   Edit Post Move Post Delete Post View Post Send Lexie_girl a private message Print Post    
Whoami... ITA with you. I was thinking last night that I could see Chef Ramsey taking Julia under his wing as an apprentice.



Pamy
Member

01-02-2002

Tuesday, June 26, 2007 - 5:13 am   Edit Post Move Post Delete Post View Post Send Pamy a private message Print Post    
I think the trash girl has kinda ruined her career, I dont see anyone hiring her for fear she would do something under pressure that would be disgusting.

Go Team Julia!

Mocha
Member

08-12-2001

Tuesday, June 26, 2007 - 7:15 am   Edit Post Move Post Delete Post View Post Send Mocha a private message Print Post    
I don't like Melissa at all. I agree Pamy, I don't think anyone's going to want to hire her now. She'll have to change her name and color her hair.

Costacat
Member

07-15-2000

Tuesday, June 26, 2007 - 7:23 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
There is a WORLD of difference between a 5-second rule at home and a 5-second rule in a commercial kitchen. At home, you pretty much know what's on your floor. And it's YOU who's eating what was dropped. I would never serve anything I dropped on my kitchen floor to another person, ever.

In a commercial kitchen, in a communal trash bin, there's no telling what contamination could've gone on. Was there raw or uncooked chicken in the bin? Yeah, she returned it to the water to reheat it and remove some bacteria. Still, the restaurant (and kitchen) has the responsibility to serve uncontaminated food. And are liable if someone gets ill due to food served.

As I was watching last night's episode, I was wondering how they've cast this season. It seems that they've got some people who really need more experience before they can run their own kitchens. Retirement home chef, nanny, short order cook... I don't get it.

So I'm thinking either the pickin's were slim (as in, although the prize is fairly cool, getting there is grueling and may not be worth it and therefore less qualified folks apply) or they've cast this season to pit those who would be more traditionally qualified to run a restaurant against those who traditionally wouldn't be. Or all the other good chefs went to Top Chef! :-)

Costacat
Member

07-15-2000

Tuesday, June 26, 2007 - 7:25 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
BTW, serving times should NOT take longer. You can cook more than one piece of chicken or more than one Wellington at a time. They know what the orders are and should be ready for them. All the prep has been done, all they have to do is cook the items. That said, if you are not watching the food, you can ruin it quickly. Which means, throwing another piece of meat in a pan and being behind 10 minutes or whatever in serving. And once you get behind, it takes really good effort to get back up to speed.

Reader234
Member

08-13-2000

Tuesday, June 26, 2007 - 8:41 am   Edit Post Move Post Delete Post View Post Send Reader234 a private message Print Post    
Fort didnt get an interview with Aaron (or dig up on how he is doing now...) However, the did get to talk with Joanna (rancid crab lady) (www.fansofrealitytv.com)

She talked about her background at Viking Culinary Arts, she teaches classes, and worked with the Food Network people.. and now is helping to start a culinary school in Georgia. FORT asked about people tasting/licking the tongs and she said that "Yes! You know, it's funny because nobody wants to think about this but I'm going to go ahead and put it out there. Every time you order a steak in a restaurant, nine times out of ten, we're not plugging it with thermometers; we're touching them with our hands. Over time, you learn a lot from touch and taste. What makes your stuff different at home from what you eat at a restaurant is the taste - "
You also were using rancid crab at one point - do you think that was worse than retrieving spaghetti out of the trash?

Really, that was an unconscious thing. A lot of times if you have something from the day before, people have a tendency to put meat on top of something, or if one person is preparing a station the next person doesn't know how long something's been in there. That goes back to that communication thing we were talking about earlier. When there's a lack of communication and you're rushing the dinner service, you're just trying to hurry up and get everything ready and get into it, and sometimes those little things slip..it was an unconcsious thing"
Do you feel like the rancid crab was a setup? Are they trying to catch the contestants out?

Well, Chef Ramsay did always tell us during the show not to just think about food, but to always be checking. That's one thing that when I got eliminated, I thought back on. He told me on the trip - he's like, "Always just know that you know. Don't second guess things." And then, when that happened, I was like, "Oh my God, he told me!" You know? I wasn't really thinking of it because I was really rushing and trying to prove myself. And so, thinking back on it, I'm like, "Man, you always have to check." And even nowadays, I find myself double checking everything in the cooking school and in the kitchen, making sure I have a utensil, double checking the dates and not just taking somebody's word for it. I am more cautious about that now.
LINK

Costacat
Member

07-15-2000

Tuesday, June 26, 2007 - 8:54 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
I haven't read the entire article, but I'm LOL at the bit in the link Reader posted... "...we dont want nasty people our kitchen..."!!! HAHAHAHA!

Ya think?

Trini
Member

07-06-2004

Tuesday, June 26, 2007 - 10:11 am   Edit Post Move Post Delete Post View Post Send Trini a private message Print Post    
i know i cannot print all Chef said last night, but Vinnie had just wasted about his 10th Wellington. Chef held his hands on his head and said La la me senseless, I laughed didn't think he would say something like that.
Then i think he meant it as two phrases, senseless meaning what Vinnie just did was ridiculous.

I truly think Bonnie has a difficult time understanding Chef's phrases which could sound like a question or a command. Since it is proper to announce 'Yes Chef' does it mean I understand or yes chef I did it.

Mamabatsy
Member

08-05-2005

Tuesday, June 26, 2007 - 11:49 am   Edit Post Move Post Delete Post View Post Send Mamabatsy a private message Print Post    
"As far as the "5 second rule" maybe someone did a study that it's "safe" but Mythbusters proved that it is FULL of bacteria. They tested food before it was on the floor and then after, both wet and dry foods, and found the bacteria level skyrocketed once it hit the floor and the wet food was several times worse."

I don't know what mythbusters is, but the two women who did the study I read are graduate students in microbiology. They tested several types of food dropped on the floor of the school lunchroom. The *shortest* time for anything to start growing bacteria was 30 seconds. That was for something porous and wet. The skittles they tested didn't start growing bacteria until it had been on the floor for 90 seconds. I still don't want to eat off the floor, but I trust the graduate students more than something called mythbusters.

Karen
Member

09-07-2004

Tuesday, June 26, 2007 - 11:58 am   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
MythBusters. It's a fantastic show, and these guys do know what they're doing.

I've eaten food I've dropped on the floor before. I'm still alive. I think if we all knew exactly what bacteria was on everything we touch, eat, wear, etc., we'd wrap ourselves in bubble wrap and never do anything.

Germ Survey -- interesting read

Of course, the floor in my kitchen is walked on by only Donners and myself, and usually in socks or barefeet. I don't have a whole crew of chefs and sous running around in the same Adidas shoes they ran through the parking lot with. The cleanliness of the floor itself comes into play; and I think it's important to remember that a home kitchen is not the same as a commercial one. Just because I'll pick up a carrot from the floor at home, doesn't mean I'm OK with the chef at the restaurant doing it.

Trini
Member

07-06-2004

Tuesday, June 26, 2007 - 12:05 pm   Edit Post Move Post Delete Post View Post Send Trini a private message Print Post    
Group hug!

Lurknomore
Member

07-07-2001

Tuesday, June 26, 2007 - 12:26 pm   Edit Post Move Post Delete Post View Post Send Lurknomore a private message Print Post    
To comment on earlier posts, I agree that I don't understand w/casting. I'll begin by saying Julia is my fav and I'm pulling for her. I hope no matter what happens this opens doors for her to advance that she didn't have. That would make me happier than whoever wins this mess.

BUT, that said, there are thousands of professionally trained cheflets, ie from Johnson and Wales and other culinary schools that would kill for a shot a they type of restaurant the winner gets here. They would be qualified to run a kitchen and more importantly prepare a menu for their staff to serve. IS there seriously anyone here ready for that?

I am questioning why we don't see more candidates like that. Just because they have the training, most will never get their own restaurants. Seems they would be the ones qualified for this shot, and I'm sure if they cast properly they can find enough characters and those worthy of Chef Ramsey's cursing lolol

Kinda reminds me of "The Apprentice" where the majority of them spend their Trump time doing special events and shaking hands, not any real estate work lolol. Silly me, I'd love folks to actually do what we hear they are gonnna do when they leave (eternal optomist/fool I know).

BTW, could comment on 5 sec rule not for my kitchen but zipping my lip right now!!! I still say it was on network tv they not only quoted studies but showed the lab tests on TV. Wish I could referrence them, but who knew I would want to when I saw it lol. Regardless I still wouldn't chance it (unless it was something like Lobster or Filet...them maybe....lolol).

Karen
Member

09-07-2004

Tuesday, June 26, 2007 - 12:35 pm   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
Off topic: Does anyone know if HK has a deal with the LA Food Bank, or some such? It hurts me to watch all that food being tossed in the bin.

Costacat
Member

07-15-2000

Tuesday, June 26, 2007 - 1:18 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Five second rule... people, it's different when the food is dropped on the floor and when the food is dropped in the community trash can where other foods can contaminate them. Do you put pasta on the cutting board where you had raw chicken sitting? I mean, yeah, we used to do this years ago, but I think our bodies and bacteria have morphed since then.

As to why the dearth of qualified contestants, well seriously, I don't know that many people who would go on a reality show such as this one (TAR is the exception). And I don't know that many people who would intentionally put themselves in the way of the train wreck known as Chef Ramsey. There's a limit to the amount of abuse some people will take, and the "chance" to win the top spot at a restaurant sometimes just isn't worth it.

Greenie
Member

06-13-2007

Tuesday, June 26, 2007 - 2:37 pm   Edit Post Move Post Delete Post View Post Send Greenie a private message Print Post    
Part of the reason they have trouble getting food out "on time" is because the entire restaurant is sat all at once. That never happens in any restaurant anywhere. They always stagger seating people. If you notice most restaurants that go on a "wait" isn't because they don't have enough tables, but to stagger the seating times so the wait staff and the kitchen staff have proper time to prepare your food so you have a good experience. No kitchen could cook that many appetizers, entrees, etc all at once and have any sort of good ticket time.

Alliet
Member

07-11-2005

Tuesday, June 26, 2007 - 4:22 pm   Edit Post Move Post Delete Post View Post Send Alliet a private message Print Post    
I am not sure that the LA food banks would want to poison people with some of the undercooked food that they throw out at HK.

Gonzilly
Member

07-09-2005

Tuesday, June 26, 2007 - 5:30 pm   Edit Post Move Post Delete Post View Post Send Gonzilly a private message Print Post    
I don't understand why they are doing it one serving at a time though Greenie. They are using a small pan to make the risotto. Why not use a larger one and screw up... err I mean serve more food at once?

Costacat
Member

07-15-2000

Tuesday, June 26, 2007 - 6:46 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
They are cooking as the orders come in. Although everyone is seated at once, not every table's order is taken right away. So Ramsey may call a red table, and then a blue, and then another blue, and then a red. Or whatever. So they don't know, in advance, how many risottos they'll need to make.

Tntitanfan
Member

08-03-2001

Tuesday, June 26, 2007 - 6:58 pm   Edit Post Move Post Delete Post View Post Send Tntitanfan a private message Print Post    
Karen - I am a long time volunteer at the Nashville - Second Harvest - Food Bank. The food bank accepts only packaged or canned or bottled foods. We have a second part - Nashville's Table - which accepts prepared food from restaurants, cafes, etc. This food must be fresh from the kitchen meaning it has never been on the food line. It can had been in an oven or hot box if temp was maintained.

Yankee_in_ca
Member

08-01-2000

Tuesday, June 26, 2007 - 7:52 pm   Edit Post Move Post Delete Post View Post Send Yankee_in_ca a private message Print Post    
I think I may be over this show. It's not constructive, and train wrecks for train wrecks' sake don't interest me as much anymore. I'll take Top Chef any day.

Puzzled
Member

08-27-2001

Wednesday, June 27, 2007 - 12:07 pm   Edit Post Move Post Delete Post View Post Send Puzzled a private message Print Post    
Has anyone had pea risotto? I never heard of it, and it looks pretty gruesome.