DIANNE BUT­LER OUT OF THE BOX

Herald Sun - Switched On - - Thursday -

YOU know how they put the best bits in the trailer? The high­lights pack­age at the start of Hell’s Kitchen goes for nearly four min­utes and it’s got ev­ery­thing but the kitchen sink, to use an in­dus­try term: swear­ing, vom­it­ing, an am­bu­lance . . . swear­ing mainly, and not just from chef Ramsay, they all get into it.

It’ll be four of the most en­ter­tain­ing min­utes of your week, un­til you watch the rest of the episode.

Ob­vi­ously there’s some­thing wrong with me that I still dig Gor­don Ramsay when the rest of the world, in­clud­ing his fa­ther-in-law, the treach­er­ous git, has turned on him.

This is the start of sea­son eight of Hell’s Kitchen USA tonight and one minute into it I’m re­minded again why it’s my favourite cook­ing show. The prize this time is a job as head chef at LA Mar­ket, a res­tau­rant in the JW Mar­riott in Los An­ge­les. Salary: $250,000. But gee, that seems a long way off at this point.

Some of them seem ab­so­lutely clue­less about food.

‘‘ Does it nor­mally look like a plate of liq­uid s---?’’ Gor­don asks one chef when she puts

Swears by it: Gor­don Ramsay. her sig­na­ture dish down in front of him tonight. And this is be­fore he’s eaten any of it.

He’s such a drama queen. (He force feeds this par­tic­u­lar she­moz­zle on the oth­ers and they’re all as the­atri­cal as he is, it’s won­der­ful to watch.)

This is great tele­vi­sion. I think I prob­a­bly al­ways say this about Hell’s Kitchen but it re­ally is. It’s fast, funny, high stakes, the cast­ing is ge­nius, it’s got food — it’s all there. And Gor­don Ramsay. He even gets away a zinger when he asks them to nom­i­nate chefs for evic­tion. They have to choose four, pretty tough on the first night. But the good news is, he says, you’re spoilt for choice. Hell’s Kitchen USA Life­Style, Fox­tel/Aus­tar, 8.30pm

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.