S.A. chefs booted from ‘Hell’s Kitchen’

The hopes of a puro San Antonio finale with two local chefs facing off in “Hell’s Kitchen: Young Guns” went up like a flash in the pan as both Emily Hersh and Antonio Ruiz were cut from the competition in a double elimination on Monday’s episode.

The two chefs made a deep run into the cooking show but couldn’t cut through the competition dished up by the remaining chefs.

In this episode, seven chefs were vying for five spots. Hersh and Riuz landed on the bottom for the final challenge, where they competed with another chef to cook a dish that came from their heart in order to win the last remaining spot.

Hersh grilled a porterhouse steak, a dish inspired by her father. Ruiz made an elevated version of enchiladas verdes that reminded him of meals with his family. The winning chef, Steven Glenn, beat them with shrimp and grits, a dish inspired by his grandmother.

Ramsay called out an overcooked portion of Hersh’s steak and said Ruiz’s enchiladas needed more seasoning. On their way out the door, though, both chefs received praise, encouragement and, surprisingly, no curse words from Ramsay.

This latest season of the show highlights chefs no older than 24, with the winner earning the top toque job at Gordon Ramsay Steak at the Paris Las Vegas Hotel & Casino. The season finale will air Sept. 13.

Both Hersh and Ruiz have deep San Antonio roots.

Hersh, who grew up here and attended Churchill High School,

currently cooks at chef Jason Dady’s restaurant Jardín at the San Antonio Botanical Garden. She was one of two chefs specializing in plant-based foods to

compete this season. Ruiz, who cooks at Texas Bistro in New Braunfels, attended Brennan High School on the far West Side.

Going into Monday’s episode, Hersh had succeeded with a broad range of culinary skills despite less familiarity with cooking proteins. Her infectiously positive attitude consistently earned Ramsay’s praise.

Hersh came out of the gate strong with her vegetarian fare, serving Ramsay a plate of cauliflower tacos he declared “delicious” in an early episode. She gradually won over teammates

skeptical about her ability to cook meat correctly as the season progressed. She was nearly eliminated in the eighth episode — not for a perfectly cooked pork chop but the crispy Brussels sprouts she forgot to put on the plate before serving Ramsay.

Ruiz had displayed steady growth as both a cook and a leader in the kitchen despite early stumbles Ramsay deemed “silly mistakes.” He also provided the season’s catchphrase: “Bounce back,” which Ruiz has transformed into T-shirts bearing the slogan.

During the show’s run, Ruiz has regularly used his social media platforms to express his pride in San Antonio, which a large number of his family members call home.

Ruiz struggled to gain much confidence from his teammates in early episodes. Ramsay was particularly displeased with his roughly chopped ceviche and poorly seared scallops in early episodes, and his take-charge attitude initially fell flat with teammates.

Ruiz started finding his stride during an episode in which the chefs were tasked with creating a menu for the 21st birthday of Ramsay’s daughter, Megan Ramsay, with mac and cheese laced with lobster she selected for the feast.

Fox photos Gordon Ramsay of “Hell’s Kitchen’ had warm words for local chefs Emily Hersh and Antonio Ruiz.

The positive attitude of Hersh, seen with Steven Glenn, earned praise. She cooks at Jardín at the San Antonio Botanical Garden.

Ruiz, who cooks at Texas Bistro in New Braunfels, coined the season’s catchphrase: “Bounce back.”