Head Chef Talks About Working in 'Hell's Kitchen'
Head Chef Talks About Working in 'Hell's Kitchen'
Kris De Leon
Kris De Leon
Staff Writer, BuddyTV
Hell's Kitchen is popularly known for featuring wannabe chefs as they go through a culinary boot camp under volatile British master chef Gordon Ramsay.  While all the flaring continues on the reality show, Josh Emmet, chef de cuisine at Gordon Ramsay at The London, dishes out what's it really like to be working for a boss with a notorious reputation.

Emmet, a New Zealand-born chef, has been working for Gordon Ramsay for the last seven years.  As the head of chef of Gordon Ramsay at The London, Ramsay's first U.S. venture, he heads the daily operations and does everything in a meticulous way.
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Naturally, many are curious to know if Ramsay runs his restaurants the same way he treats participants on the show Hell's Kitchen.

"It's daunting for any young cook to look inside our kitchen and try to imagine what it's like," Emmet revealed.  "We don't run an aggressive kitchen.  We run our kitchens in a very firm, but very fair, way. That's just the nature of the kitchen.  If it was all rosy, it wouldn't seem right."

"In the beginning, we worked in a small restaurant, and the guys were packed into one kitchen.  It was a fantastic kitchen to work in.  There was so much real energy in there, and a lot of those guys have stuck with the company, and are now head chefs," he added.

Gordon Ramsay at The London enables Ramsay to show Americans that the “food is the real star of his show” and not just the atmosphere in Hell's Kitchen.  Since he became head chef of Ramsay's restaurant, Emmet has reorganized the kitchen and overhauled the menu.

"What's on the plate is a lot more simplistic now," he said.  "It's not crowded with flavors.  We don't try to create overly complicated menus for the guests to read either.  You don't want them coming in and opening the menu, and then saying that they need an interpreter to understand all the dishes."


-Kris De Leon, BuddyTV Staff Columnist
Source: Newsday.com
(Image courtesy of gordonramsay.com)

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