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| Was it pre-ordained?; Hell's Kitchen 4th season finale | |
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| Topic Started: Jul 8 2008, 09:50 PM (176 Views) | |
| chairo | Jul 8 2008, 09:50 PM Post #1 |
Opinionated
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The best overlooked chef in Hell’s Kitchen was chosen by Petrozza. Why he would have chosen Jen is beyond me, but then why would he want to be stuck with Matt? The only good thing is that they didn’t get picked for the same team … what a disaster that would have been. Since the producers didn’t deem it necessary to go over all the dishes that were to be served, I am not going to do so either. Suffice to say Ramsay felt Christina played it safe in her choices and that Petrozza may have chosen a menu that was beyond him … or at least beyond those who would be preparing it for him. Ramsay made suggestions to both chefs as to how to improve their dishes and both took his suggestions to heart. Christina was well prepared. She assigned Corey to meat, Louross on appetizers and Matt on whatever Matt was on …. fish and risotto. Her kitchen was prepped and her team was behind her. Petrozza flew by the seat of his pants. He did not have his menu posted, nor had he done any prep. Bobby and Ben were behind him 100 percent, but Jen was constantly lamenting the fact Ramsay didn’t give her a chance at final two when she was the best he had to chose from. I almost fell out of my chair when Jen asked Ramsay for a recommendation … then qualified it by asking him not to mention her attitude … though I honestly don’t believe Jen thinks for one minute she ever had a bad attitude. She also said that the reason she was picked last was because she was the best leader and the others were afraid of her … oh poor poor delusional Jen … the men in the white coats (and I don’t mean chef’s coats) will be there to pick you up after the show and take you back to the home you escaped from. The service tonight had many highs and lows. Not surprisingly they all revolved around either Jen or Matt. Matt did his crazy man routine again … to the point of cursing at Ramsay and telling him to shut up … of course this was all done under his breath. Christina’s team got their appetizers out first with Petrozza following quickly. Disaster almost struck when Petrozza, due to lack of prep, ran out of ingredients for two of his three appetizers. Quick thinking however kept him in the game. Christina’s team also began serving entrees first but Petrozza’s team soon caught up and went ahead of her …. in a large part this was thanks to Matt who kept bringing her raw fish. Corey did bring her one serving of lukewarm steak which the customer returned. Ramsay was on Petrozza about his lack of control over Jen and was on Christina for her lack of control over Matt … however, Christina did handle Matt a lot better and with more success than Petrozza was able to handle the pouting Jen. A little recap before we announce the winner (why shouldn’t I drag it out when the show itself does all the time). Christina’s restaurant was to die for. It was elegant and contemporary. Petrozza’s was also nice but didn’t appeal to me personally. It was more rustic. He liked it and Ramsay liked it, so guess that is all that matters. Ramsay also liked Christina’s choice. Each restaurant held 13 tables and 50 customers. Service is over. Christina and Petrozza both said farewell to their teams and received high commendations from Ramsay who assures them he was right keeping them as the final two. Finally both stand facing the doors, their hands on the door knobs and Ramsay counting down. Both turn the knob and the door opens to reveal that Christina has won the position as executive chef (I know people don’t think this is the position she actually received but Ramsay repeated it so often tonight, I choose to go along with what he says) at his new London West Hollywood restaurant with a salary of $250,000. I know it is easy to say in hindsight, but if I were to have had to pick who I thought the winner would be this year I would have picked Christina … based almost solely on the way Ramsay treated her and reacted to her. Also the fact he saved her from elimination when at that time she probably should have gone home. Well the season is over. Is Christina executive chef at London West Hollywood or slinking away somewhere slinging hamburgers? Back in school? I don’t know but since at the time the show was taped the restaurant wasn’t open yet, who’s to say she didn’t serve her year and move on … or that she isn’t still there. I do know that one of the chef’s who judged her and Petrozza in NYC was introduced as the CHEF the winner would be working under … so is he the SUPER executive chef???? So many questions and so few answers. Next up for the foul mouthed super duper chef Ramsay? Kitchen Nightmares from around the world … now that might be interesting. Until next year, congratulations Christina, wherever you are. UPDATE: For those who are interested the London West Hollywood, though not completed as of June this year, was open for business. So it would seem sensible to surmise that Christina had not yet begnn her career there at the writing of her last blog. Following is an excerpt from Christina’s MySpace blog dated June 27 … after reading it you can come to your own conclusions "Hell’s Kitchen Myths Revealed Current mood: adventurous So everyday I check my msgs, and respond, or at least try to. None-the-less, I find myself answering the same questions over and over. So here are all of your top questions answered and top secret hk myths revealed: About me: I have a boyfriend whom I love dearly. Sorry. However watch the status, if we breakup I'll let you know. Yes, I was a culinary student. I have, in truth been a culinary student for 5 years. I was origionally attending commiunity college to make sure this was the right path. Yes, I have worked in a restaurant before. So many, in fact, that I could not name them all. I have been in this industry for over a decade. Granted most of my positions were front-of-the-house. (Up until 2003) I live in St. Louis. This is my home plate, my spring board, and the place I hide after graduating culinary school, or appearing on a reality television show. I am employed. I work in a restaurant run by my mentor. Some people have asked if this means I lost. No. Win or lose you will find me behind a stove somewhere. This is my job. oh yeah, Please don't ask me if I won. I cannot answer that. I can tell you I made it into the finals, and I am a control freak with borderline O.C.D. my restaurant will kick-ass... or I won't sleep. About HK: HK is filmed. This still doesn't mean I can tell you anything, and besides you only have 2 weeks to wait. I never watched enough to know much about Mary-Ann (sous chef), but I felt fortunate to work under Gloria. I don't know how to get a seat in the restaurant. I hear something about Craigslist? But am not sure I have no pull with casting directors, and cannot get you on to the show. Season 5 has wrapped. Sorry. We all look like idiots on the show for a couple of reasons. No sleep, I forewent eating in pursuit of coffee, stress, and of course Gordon. These things get to you no matter how tough you are. ( I thought I was a tough girl, but on film I look like Bambi... who knew) I love GR. o.k. so maybe it's not that creepy, but it was an honor to work with him... I would do it again if given the chance. I wish all chefs were like him, in that there was a sense of standards that were upheld, and you always knew where you stood. The cast: We share a special bond. We were all put through a trial by fire. I respect all of them for their individual talent and skill, regardless of how they looked on film About the Finale: Love Lou, aka Petrozza. You will never find a more genuine person anywhere. It was great to compete against him... although I will try to kick his ass : )" Edited by chairo, Jul 8 2008, 09:56 PM.
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| Always dream the impossible dream and reach for the unreachable star | |
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| Bentley | Jul 11 2008, 09:15 AM Post #2 |
Critical Analyst
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Well, this was a disappointment for me. Christina came a long way, I have to admit. She claims to be borderline OCD? I think every chef who checks and rechecks his or her food has OCD in a big way. Petrozza just self-destructed. He wasn't prepared, he had a nebulous way of getting the food prepared and, if anything, he seemed more star-struck at his age than did little Christina. Finally, Jen and Matt aren't worth mentioning. I liked Bobby and Ben and I would hire either one to work in a restaurant any time. Corey is borderline psychotic, but a good cook as is LouRoss. I am disappointed in the outcome, but that's the way things go I guess. Maybe all of this is just about good TV, editing shots in order to make the points that they wish to make and eliminating what they don't want. It's good to have a villain and they seem to harp on these things. I just suspect that reality TV is somewhat less real than we have been lead to believe. What is it about other personalities that make some of this so fascinating for us? I have no idea, but I’ll probably see you next season. God bless. |
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A good writer possesses not only his own spirit but also the spirit of his friends. Friedrich Nietzsche | |
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| Squishybut | Jul 11 2008, 11:38 AM Post #3 |
ARTsy
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There is an interview on a competitor site with Petrozza today. I'd post it if D says its ok and i can cite the site. |
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Always Lurking.... | |
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| dfleminator | Jul 11 2008, 03:13 PM Post #4 |
Dr. Horrible
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as long as it's cited, go for it! |
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| Squishybut | Jul 14 2008, 08:59 AM Post #5 |
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ARTsy
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From Reality TV World.com: Exclusive: Louis Petrozza talks about his 'Hell's Kitchen' experience By Christopher Rocchio, 07/10/2008 Louis Petrozza had the executive chef position at Gordon Ramsay's recently opened The London West Hollywood in his sights. However he had several problems during the final dinner service that caused the 47-year-old catering director from Charlotte, NC to finish as Hell's Kitchen's fourth-season runner-up to Christina Machamer during Tuesday night's finale broadcast. On Wednesday, Petrozza talked to Reality TV World about what went wrong during the final dinner service; how having Jennifer Gavin on his team was a hinder instead of a help; how he almost called it quits earlier in the competition before realizing he had what it takes to hang; and how being a "messy pig" is just part of his personality. Reality TV World: You seemed to be confident in your chances of winning after the final dinner service when you said you had a "good shot" and an "edge." Could you explain why that was? Do you think your kitchen outperformed that of Christina's? Petrozza: I've got to say no. I know it was close, but I've got to say no. If that's what Ramsay based his decision on, I've got to say no. I wasn't able to see both teams until [Tuesday] night. I saw both teams work when you saw both teams work. When I was there, all I saw was my team work. There were some pitfalls. We had some troubles. My ducks -- they didn't show it -- but my ducks were a little overcooked. My lobster strudel, I needed to revamp the recipe and do it over, which set us back a little bit. Other than that, there weren't too many things that I think that I actually wrong with the food as far as preparation goes. Jen's attitude was very detrimental to the whole team and to the whole aura. One person actually brought it to my attention that Ramsay didn't like Jen so much that it almost put the hex on my whole team. You know, I could see that underlying, subconscious dislike for her horrible, horrible attitude and mean-spirited self. I could see how that could put a scowl on the whole team from the beginning without us doing a darn thing. Reality TV World: Were you surprised by Chef Ramsay's decision to go with Christina's potential over your experience? Petrozza: That's a good way to put it, he went with Christina's potential over my experience in the end. Reality TV World: Did that surprise you? Petrozza: No. I'm not surprised by that. I'm not surprised by that. It's interesting that this conversation comes at the end of the day, because I think that you put it a good way -- he went with Christina's potential over my experience. I think that may be the closest thing to, "Why didn't you win?" I think that might be it. Don't get me wrong, I think if my service was perfect, I think I would have won. So it wasn't like it was already a decision made, because you can say Christina has potential and Petrozza has experience. You could say that before the last [dinner service]. So I think if I would have had the perfect service, yeah, it was definitely winnable for me. It was definitely winnable. Reality TV World: You got off to a pretty rocky start... Petrozza: Yeah, you could say that. (laughing) Reality TV World: Were you surprised you made it as far as you did and ended up in the Final 2? Petrozza: When I was ready to call it quits, I did think I was going to be going home. But once I got my legs underneath me, I knew I had enough confidence and I knew I had the ability. I knew I could hang. I knew I was tough enough. Doing this 30 years, you better be able to hang. I felt healthy, I felt strong. I thought that I was ready. Reality TV World: Jen and Bobby Anderson both had a hard time with some aspects of your menu during the final dinner service because they thought it was too ambitious. In hindsight do you wish you would have gone with something more simple? Petrozza: I think if I did it over, I would do the same menu over. It was my favorite things. If we would have put a title on that menu, it would have been "Petrozza's Favorite Stuff to Eat." That's how I made my menu. I made my menu by thinking, "What would I want? What's the best stuff I ever put in my mouth?" That's what my goal was. I felt if I tried to cut corners to make this simpler, I wouldn't say I'm going for it. I'm going for it all. I was going to go out with the big guns. Reality TV World: You mentioned during the finale that you were "overwhelmed" by the amount of work that went into preparing for the final dinner service. What was it that made you feel that way? Do you fault your lack of prep work for also playing a role in Christina winning? Petrozza: I don't believe... I'm trying to remember accurately and correctly to give you a good depiction, an insider's view -- because if you watched the show and you're interviewing me then you're interviewing me to dig a little deeper I think. What happened was there was a couple things Ramsay had a problem with. The consistency of the interior of my lobster strudel, it was definitely, definitely justifiable. I understood what he said, he said it was kind of curd a little -- what I did was I made a quiche batter and I cooked it in there and I baked it. He said, "Lou, the consistency's bad." I said, "I'll work on that chef, I understand what you're saying." All of a sudden, all the prep work for my lobster strudel gets thrown right in the garbage and you start over. So now you've got zero prep work done after that and you just spent hours on the stuff -- man hours anyway. Next thing, my duck was a little overcooked. I had set the timer, I didn't hear the timer -- whatever the case was, I didn't hear it, it didn't go off, whatever. Instead of having 12 minutes left on the timer, I looked at the timer and there was 12 minutes had PASSED -- it was 12 minutes passed my time that I timed it for. Now all of a sudden my duck's not going to work out exactly how it was on the menu, so now I've got to turn the duck thigh and leg into duck confit and mix it with the fried rice, revamp that thing. So now we've got something else we've got to do. My sweetbread, I prepared the sweetbread in a classical manner -- poaching, weighting and peeling the sweetbreads instead of slicing and sauteing. Ramsay said, "No, no, no. We're not going to do it that way, we're going to do it my way. I don't care how everybody else does it, we're doing it my way." "Understood Chef." What am I going to do? I'm not going to argue with him; that's something Jen would have done. That would have been a Jen move, and you saw where that got her. [Ben Caylor] spent literally a couple of hours [fixing the sweetbread]. So you know what? It's like showing up for work two hours late. Guess what, you're not going to have a good day of work if you show up two hours late. Reality TV World: Chef Ramsay called you as a "messy pig" on more than one occasion this season. Did you think untidy work stations would be a problem for you? Petrozza: I know better than anybody else and anybody that's ever worked with me that I could use a small clean-up crew behind me no matter where I am. But when I'm frying food and stuff, I want to pump it out. Sure, I'd like to have someone cleaning up after me -- everybody would when they work in a kitchen. Are we all afforded that luxury? No, we're not all afforded that luxury -- especially in Hell's Kitchen. Reality TV World: Since the show, have you cleaned up your cooking stations? Petrozza: Maybe I did. I know people have seen the show and they're anticipating me being messy and they're going to be keeping an eye on that. But I think I'm appreciated for who I am and what I am and how I work. As Ramsay said, "You keep cooking the meat that way, I don't care how messy you are." Reality TV World: That's right. I remember him telling you that. Petrozza: Anyway, did I try to clean up? Yeah, I try to keep it a little neater. As far as myself goes -- as far as my dirty chef jacket and stuff like that -- I don't care if it gets dirty. You going to go in the dining room and feed somebody? You have another [jacket] that you sent to the dry cleaner, throw that one on. Who cares. It gets dirty, you wash it. Reality TV World: You already talked about Jen, what led to your decision to take Jen over Matt for the final spot on your team? Petrozza: I believe Jen had the ability, I just had to keep my fingers crossed that her attitude wasn't going to show. I was hoping that I could pump her up, I was hoping that Jen would see the forest through the trees and that she would realize that she would be portrayed in a good light if she hustled and did good because she had the ability to work one of those not very difficult stations. She didn't. She failed miserably. Do I blame her for losing? I think I should have thrown her out of the kitchen. I think I should have ripped her a new one. That might right there might have been enough to pursue Ramsay, "At least Petrozza knows that Jen's no good." Reality TV World: How were you cast for Hell's Kitchen? Petrozza: Family and friends and coworkers were telling me there's interviews over at this place 20 minutes away from where I live in Charlotte. They said, "Lou you should try out, Lou you should try out, Lou you should go down there and apply. Lou I Mapquested it for you. Lou I scoped it out, just give me a call on my cell phone and I'll tell you where it is." Everybody said that except my general manager at where I worked, who said, "I don't think it's necessary Lou." Reality TV World: So what's next for you? Are you still working as a catering director? Petrozza: I'm not working as a catering director anymore. I cater, I work for the University of South Carolina for a company called Aramark. Reality TV World: Are you glad you took the opportunity to appear on Hell's Kitchen? Petrozza: Yes. I'm very glad that I did it, that I had the experience. I'm also glad that it's over. Now I'm excited to open up a new chapter in my life. |
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| Squishybut | Jul 14 2008, 09:02 AM Post #6 |
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ARTsy
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From Reality TV World.com Exclusive: Christina Machamer talks about her 'Hell's Kitchen' win By Christopher Rocchio, 07/11/2008 Christina Machamer was never concerned about her lack of experience compared to her fellow Hell's Kitchen fourth-season contestants. The confidence paid-off, as the 25-year-old former culinary student from St. Louis, MO was revealed to be Hell's Kitchen's fourth-season champ during Tuesday night's finale broadcast on Fox -- defeating Louis Petrozza to claim the position of executive chef at Gordon's recently opened The London West Hollywood -- a job that comes with a $250,000 salary. On Thursday, Christina talked to Reality TV World about why she doesn't think experience is as important for Hell's Kitchen as it might be for other culinary competitions; the few hiccups she had during the final dinner service; why she's glad she had the team she did, especially having Matt Sigel instead of Jennifer Gavin; and how having to keep her win a secret forced her to tell the world she was unemployed even though she really had "the best job ever." Reality TV World: Were you surprised by Chef Ramsay's decision to pick your potential over Petrozza's experience? Christina: I don't think I was too surprised. I was pretty confident there towards the end. I really thought my restaurant design was better. I loved Petrozza's ideas and they were completely opposite from mine. Reality TV World: What about your team? Were you confident they had outperformed his team in the kitchen? Christina: I haven't really watched the finale episode very closely. We had a big party, so my attention was sort of drawn away. But I think my team did an excellent job. There were definitely a couple of hiccups. But at this point, it's definitely not how my team can cook but how I can lead the team. Reality TV World: You just mentioned some "hiccups," and when we talked to Petrozza on Wednesday he said there were several problems his kitchen had during the final service that weren't shown during the finale. Did you encounter any problems that didn't make it on air? Was there anything you thought might be insurmountable? Christina: Definitely not insurmountable, but it's just really, really frustrating when -- for example -- we had all had trouble on the fish station. Overcooking fish, undercooking fish, the halibut was always dry. So I put monk fish on the menu because it's easy. You can't overcook monk fish very easily, you just put it in the oven and you cook the crapola out if it and it's great. So when the monk fish kept coming out raw, I was like, "Come on Matt!" His argument was, "Well it was in the oven for six minutes." It's like, "Okay, then put it in the oven for 10! Don't argue with me about the time that it was in the oven. Put it in the oven, let's cook it, let's go!" Especially something like that, I'm like, "Why didn't you fire two Matt?" Reality TV World: Prior to the final dinner service you said it was your strategy to be "reasonably simple." Is that an approach you took throughout the entire competition and if so, why did you think it would work? Christina: I don't think it was necessarily a throughout-the-competition approach, but definitely as far as the restaurant went, it wasn't necessarily my time to show what Chef Christina could do. It was my time to come up with a restaurant and a menu that would work. So I sort of shot down the middle with foods that could be prepared that everyone on my team knew how to cook. Restaurant design -- I know I trashed the whole thing and redid it -- but I didn't want a wall of fire. I wanted something that could be put together and could be executed well. I think sometimes that means taking the flamboyance out of things. It's not like you're necessarily shooting for simple, you're shooting for perfect. Reality TV World: The show is supposed to be a cooking competition not a design competition, yet you still got really upset about the design for your half of the restaurant when it didn't meet your expectations. Do you think Chef Ramsay really puts much weight on the finalists' dinning room re-designs? Christina: (laughing) I was angry. I was a little Type A that day. I can only say that his taste in a restaurant would have to affect the ultimate decision. In the end, you want someone sort of like-minded. For example, the restaurant was simple -- it wasn't really about the restaurant for me, it was about the food. The only thing I didn't touch were the chairs, which were lovely. All the tables were round and I didn't know but when we went to New York to Gordon Ramsay's The London NYC he's like, "Yeah, all my tables are round." I'm like, "Seriously?" So you try to do the best you could. You're shooting for a restaurant in L.A., so it has to be a little sleek, a little modern, a little sexy -- with satin tablecloths and satin napkins. It was awesome. Reality TV World: It seemed like Chef Ramsay's biggest criticism of you during the final service was how you were communicating with your team. Was communication something you were concerned about and do you think the show has helped you communicate better? Christina: I don't think it was something I was concerned about but it's sort of, "How does this work for me?" I'm not Chef Ramsay, and I can't execute his verbiage quite like he can. If I stand there and call you a donkey, it doesn't sound right coming from me. So it's sort of developing a style where I can drive my team, but do so in a way that sounds realistic and within my means. Reality TV World: Based on that comment, do you think you would have worked just as well with Petrozza's team members -- Bobby Anderson, Ben Caylor and Jen -- instead of your team of Corey Earling, Louross Edralin and Matt? Christina: I don't know and I don't think so. The thing about my team, Corey for example, I didn't work a single dinner service without Corey. So just having that experience of working with somebody like that for so long. I never cooked with Ben. I cooked with Bobby for maybe one or two services. I did cook with Jen quite a bit, but I still don't know how to motivate her. Not only that, but Bobby and Petrozza had formed a bond much like Corey and I had. So to break that bond up, I think he'd fight harder for Petrozza than he would for me, obviously. I don't think I could have done it with a different team. Reality TV World: When we talked to Petrozza yesterday he used words like "detrimental" to describe Jen. Despite Matt's shortcomings, are you glad he was on your team for the final service instead of Jen? Which would you have picked? Christina: I'm definitely glad I got Matt instead of Jen. I think she's probably a stronger cook than Matt is, but with Matt you know what you got. Sometimes he can be a little off, but you know when he's starting to break down and how to react to that. With Jen, you never know. (laughing) I don't want an unknown in the restaurant. Reality TV World: You broke the Hell's Kitchen record for the amount of challenges you won during the fourth season. Why do you think you were so successful? Do you think winning all those challenges played a role in Chef Ramsay's decision to name you the winner? Christina: Well there were only three challenges that I won outright on my own, and those all required different skills. There was one about teaching other people, and I was in culinary school and sometimes I break things down a little too simply and that pisses people off. They think I'm talking down to them, but I'm trying to be thorough. I think that was a great strength in that competition. Another one was the lunch challenge. Again, universal appeal. It's a turkey sandwich dressed up. It's a turkey sandwich in Jimmy Choo heels. It's still a turkey sandwich. (laughing) It's not like it's scary or unapproachable to anybody. I don't know, maybe it was just a specific skill set that I had. Reality TV World: Since you were the contestant with the least amount of experience, were you surprised that you made it all the way to the finale and eventually won? Was there ever any point where you thought you'd be going home? Christina: The first week was tough. Definitely after Episode 2 I thought I was going to be eliminated. But after I cleared that hurdle, no -- I was in control. Even though I had the least amount of experience, that's not what this is about. It's not one of those other cooking shows where it's like, "Cook from the 3,000 recipes you have in your head!" It's more about coming up with new things and thinking on your feet. It's just the basic stuff, that's all it is. Reality TV World: How were you cast for Hell's Kitchen? Christina: I went to an open audition in Manhattan and that was just a great experience. People that audition for Hell's Kitchen are different from regular people. They're fun and outgoing and like food. So we just had a blast. Then I came back and I did a screen test. I left and I was like, "Ugh, I should have said this. Oh, I should have said this." I think I even called my parents and said, "So I did this and it wasn't great." But the casting director was like, "You were hilarious!" I almost thought she was just trying to be nice, but apparently it worked out. Reality TV World: What was the reaction like by friends and family members when they saw you had won? Christina: Of course they were excited for me. Before I went on the show I called my mom and I was like, "Mom I'm going to be on Hell's Kitchen." She's like, "Oh honey, don't do that." I was like, "Mom, it's cool." She's like, "No! Think about your career and what could happen!" I'm like, "Oh mom, it'll be fine." Luckily I didn't listen to her. Reality TV World: I know your parents were at the finale so they knew, but how hard was it to keep it secret from everyone else for all this time? Christina: It's definitely hard. It's not necessarily hard not to say, "Hey, I won Hell's Kitchen!" But it's hard because you know you're moving to L.A. and for that not to come up. I graduated in February, and I had to fill-out this questionnaire. "Do you have a job? What is your job? What is your salary? What is your title?" I had to put, "I don't know." (laughing) So those kind of situations are hard because I had to put down unemployed, even though the Hell's Kitchen winner has the best job ever. (laughing) But it's hard to keep a secret. Reality TV World: So have you started working at The London West Hollywood yet? Christina: No. I haven't started. I'm actually on the other coast in New York doing publicity. Reality TV World: Do you know when you're starting? Christina: I don't know the specific date. Hopefully it will be soon. My stuff's already packed. (laughing) Reality TV World: You must be excited to get out there and get going. Christina: Kind of knowing the results for so long, I've just sort of been treading water and waiting for the finale. Now that it's aired, I'm ready to just shoot out of the gate. |
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