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Aspiring young chefs are put to the ultimate challenge in Hells Kitchen TV Show, a reality television competition starring world renowned chef Gordon Ramsay. Each of these chefs dreams of fame and fortune, but many soon find their dreams becoming nightmares. Chef Ramsay demands quality and the intensity of the challenges is beyond anything the contestants can ever imagine. Split into two teams, they must compete against each other to provide their very best in the kitchen.

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Big night of Fox TV for me, my darling slabs of bacon, as no sooner had I completed my on-the-scene report from tonight’s American Idol” than I set about watching the continuation of Hell’s Kitchen. Gracious, what a shift in tone! Over in happy singing land, we’re all realizing that there can be miracles when we believe, and then boom, I’m thrust into a room full of angry women and ominous pots of steaming water. Seems the expected fallout from Corey’s decision to put Jen and Christina up for elimination last week — subsequently thwarted by Chef Ramsay’s hatred of women who wear makeup in the kitchen — was really freakin’ immediate, and Jen slammed her way back to the dorms. ”You ain’t gonna get rid of me,” she hollered. ”Not that easy! You f—ed now, Blondie! You done f—ed it up!” Meanwhile, Christina was still sobbing, and Corey was enjoying high-fives from the men for her gamesmanship.

Hey, Corey’s not here to make friends, and she doesn’t care if Christina thinks she’s a vindictive bitch. Does Corey have evil tendencies? I don’t know. But I do think that the prevailing opinion — that she should be trying to win challenges at this point, not eliminate the competition — is probably correct, especially given the shaky competence of the men. ”Corey is threatened by me,” rationalized Christina. ”And she should be.” Well then, Sniffles! Make it work! And start by picking up that chicken that just landed on your bed!

Yes, in the long-standing tradition of uncomfortable HK mornings, the cheflings were awoken by something rather fowl in the dorms. (Hardy har har! Wakey wakey!) Everyone grabbed one of the marauding chickens and headed downstairs, an activity that did not sit well with Bobby, to whose growing list of Things the General Has Never Done we can now add ”picked up a chicken,” right beneath ”been on a boat.” (PS: He said he’d have a ”better chance” if…well, something. I couldn’t understand him, unless he said ”the room’s made of thistles,” which I’m pretty sure he didn’t.) In the dining room, after a momentary beheading scare (not cool), we learned the challenge for the morning was to be cutting an (already dead and plucked) chicken into eight pieces. This, my bacon bits, was not a hard challenge. In fact, I’m relatively certain I could do it impeccably right now, and it’s 3:21 a.m. But given five minutes, enough folks botched the job to kind of get under Chef Ramsay’s skin, with the worst offender being ”Big Toque, Big…Hands?” Craig, who only managed to wring two acceptable portions from his feathered friend, thereby handing the men the loss.

As punishment, the hairier team was sent on a janky bus to pick peppers in the heat, where Ben fulfilled his promise to throw produce at Craig, and Matt made one of the several excellent Craig-based analogies he’d toss out this evening, saying the 13-year veteran sous chef carved chicken like something out of One Flew Over the Cuckoo’s Nest. (Before we get too cocky, though, Matt, I’d ask you to remember that one time you prepared food that could have inspired a certain Chunk-at-the-movies monologue from Goonies.) Meanwhile, the women were enjoying their reward at one of the ”finest” restaurants on the Sunset Strip, the Saddle Ranch. ”Finest”? For the love of God, that’s like a claim Trump would make, if he owned the Saddle Ranch. Don’t get me wrong: That place makes damn fine chicken-fried steak. But ”fine” is not an adjective I’d pull out of my extensive vocabulary when attempting to describe the only restaurant with a mechanical bull I’ve thus far encountered in L.A.

Speaking of mechanical bulls and Apprentice-esque moves, it was at this point the producers saw fit to gift us with an appearance from a proud alum: Aaron, season 3’s Crying Asian Cowboy. Luckily, that ghastly memory jolt didn’t last long, and the women could get down to planning the demise of the men. Phase One: Seduce at least one of them into the hot tub. Target: Toolsack. Yes, come nighttime, the ladies enticed He Who Shall Not Be Named into the bubbly water with very little effort — he whipped off his shirt and plunged into the tub like a fat man at a water park. (Come to think of it, that simile is more of an exact description, isn’t it?) There, Toolsack proceeded to spill all his Man Team secrets, which the men did not appreciate. Ben was especially mad. Ben, it seems, has something of a temper. Never underestimate a man with a mustache, I always say.

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Welcome, my little onion rings, to the continuation of what I think I’m going to have to start calling Matt’s Kitchen, as the portly Muppet eagle-man continues to dominate the story line, with a strong B plot courtesy of the increasingly hostile Jen. While I find both of their personalities somewhat repellent, I can’t complain about the uptick in action on the show. Sure, no one can cook (still), but at least it’s gotten a lot more quotable in hell.

This episode kicked off with Matty moping about how he let everyone down. Corey was in agreement — she thinks he’d perhaps make a better used car salesman, though having recently purchased a previously owned vehicle, I’m pretty sure that guy couldn’t sell me oxygen on Mars — but the Blue Team couldn’t be bothered to weigh in, so distressed were they about their own problem child. You’d never know that Bobby has decided to let his cooking talk by the way he was going on at the top tonight. Jen, he declared, is a big baby, and he wants to nip it. Nip it! That’s gonna be my new favorite expression. I will also be calling Jen ”Big Baby Jen” from here on out, as a tribute to the late ODB. (She’ll be damned if she let any man come to her center! She’ll bite your motherloving ass!)

Because the cheflings in general are still struggling with timing and communication, Ramsay announced that tonight’s challenge would be a sort of kitchen relay race: They’d make three entrees, with three cooks from each team having six minutes to cook before handing the pans off to the next teammate. Blue was a man up, so they had to pick someone to sit out. Jen more or less decided this would be Louross, who announced he hates Jen. ”If I don’t have any talent, why the f— am I still here?” asked the diminutive cook, whose confessionals have been getting more and more gangsta with every passing week, but he may have had a point — even Ramsay was surprised he wouldn’t be participating. (Needless to say, that confidence would not last long.)

The race was on, with Matt lumbering into the kitchen like Belushi in SNL’s Little Chocolate Donuts commercial. ”Go, Matt! Don’t fall!” the girls cheered. He put the chicken in to poach, and when Christina came in to tag, Matt gave her explicit instructions. ”I got all the veg on, chicken stroff, everything’s miso plus,” he said. Okay, that’s probably not what he said, but that’s what I heard, and I think what Christina heard. Meanwhile, Bobby tagged in for Petrozza and got right to work, because Bobby is a four-star general and he knows how to think, plan, and execute. Or so he says. With his mouth, not his cooking.

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A graduate of Johnson & Wales, Scott Leibfried has worked at restaurants in Boston, Long Island, Martha’s Vineyard, and in L.A. including the Four Seasons Beverly Hills and executive chef of the Napa Valley Grille.

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Scottish by birth, Gordon was brought up in England after his parents moved south to Stratford-upon-Avon. His first career break came whilst playing football for Oxford United where he was spotted by a Glasgow Rangers scout in a F.A. youth club match. After completing trials he was signed by the Scottish champions at the age of 15. Three years later he had given up professional football and gone back to college to complete an HND course in hotel management.

Gordon moved to London where he joined Marco Pierre White in the early days of Harvey’s in Wandsworth. After a couple of years Gordon moved to Le Gavroche to work alongside Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joël Robuchon. Here he was able to enhance his expertise in classic French cooking.

In October 1993, Gordon became chef of the newly opened Aubergine where he won many accolades including two Michelin stars within three years of opening.

Gordon’s first book, Passion for Flavour, published by Conran Octopus, was published in October 1996. His second book, Passion for Seafood, was published in May 1999. A Chef for all Seasons was published by Quadrille in September 2000 followed by Just Desserts in September 2001 and Secrets in 2003.

In 1998 at the age of 31, Gordon set up his first wholly owned restaurant, Gordon Ramsay, on the former site of La Tante Claire in Chelsea.

A year later he opened Pétrus with his protégé Marcus Wareing as Chef Patron, in St. James’s. Within seven months it had won a Michelin star.

In June 2000 Gordon won The Chef of the Year Award at the Cateys. His restaurant Gordon Ramsay was voted the Top Restaurant in the U.K. with a score of 28 in the 2001 London Zagat Survey and was also named as the best Fine Dining Restaurant in the 2001 Harden’s Guide. These ratings continued in 2002, 2003, 2004 and 2005.

On 19th January 2001 Restaurant
Gordon Ramsay gained its third Michelin star in the Michelin Red Guide Great Britain & Ireland.

In October 2001 Gordon opened Gordon Ramsay at Claridge’s which gained a Michelin star in 2003.

Gordon has extensive consultancy agreements with a number of blue chip companies including Singapore Airlines, Booker Cash and Carry Limited and Aramark Limited.

At the beginning of October 2002 Gordon Ramsay Holdings Limited took over the whole of the food and beverage operation at The Connaught Hotel with Angela Hartnett at the helm. Her restaurant MENU won its first Michelin star in January 2004.

In 2003 Gordon Ramsay Holdings re-launched The Savoy Grill with Marcus Wareing. The restaurant achieved its first Michelin star in 2004. This was followed with the opening of Boxwood Café at The Berkeley. At the same time the Michelin starred Pétrus came from St. James’s to join Boxwood Café at The Berkeley.

May 2004 saw Gordon Ramsay star in the Channel 4 series Ramsay’s Kitchen Nightmares, a series of four one-hour programmes, later to be awarded a BAFTA. The programme was launched simultaneously with Gordon’s recipe book Gordon Ramsay Kitchen Heaven published by the Penguin Group. Shortly after this, Gordon was given two weeks to direct a group of celebrities towards Michelin standard cooking in the ITV series Hell’s Kitchen.

2005 confirmed Gordon as one of the UK’s major television talents. A second series of Ramsay’s Kitchen Nightmares was followed by the very successful US version of Hell’s Kitchen for Fox TV. November brought the debut of Channel 4’s The F-Word, a high-octane food show with cooking, topical VT’s, food campaigns and celebrity guests. All the action was set against the backdrop of a full working kitchen and over the course of the show Gordon and his brigade prepared a three-course menu for diners.

May 2005 saw Gordon release his sixth book, Gordon Ramsay Makes it Easy published by Quadrille. This includes a DVD with recipe demonstrations, a new concept in cookery book publishing. Gordon also launched his eighth restaurant, maze, in London’s Grosvenor Square with Jason Atherton. Winning instant acclaim and a host of awards, showcasing a flexible grazing menu focusing on French Cuisine with Asian influences in an informal and relaxed environment.

In July 2005 Gordon opened his first restaurant in Japan at The Conrad Tokyo, the city’s newest luxury hotel with Andrew Cook leading the kitchen brigade.

The year was rounded off with Gordon’s award of an OBE in the New Year’s Honours list.

In 2006, a third series of Kitchen Nightmares appeared on Channel 4. A second series of the US Hell’s Kitchen was shown in the USA and ranked number 1 in its period among key demographics. In the UK a second series of Channel 4’s The F-Word was screened in June, which received fantastic ratings, 3.9 million viewers, and 17.3% of the total share. Alongside The F-Word ran a TV publication by Quadrille: Gordon Ramsay’s Sunday Lunch and Other Recipes from the F-Word. In May, a range of Gordon Ramsay tableware became available in partnership with Royal Doulton. The second phase launched in October, focusing on oven to tableware.

In September 2006, Gordon’s eponymous restaurant, Restaurant Gordon Ramsay (68 Royal Hospital Road) reopened following a major refurbishment in excess of £1 million. Restaurant Gordon Ramsay retained its number one position as the country’s top gastronomic experience as rated in the 2007 Hardens Guide, as well as gaining the highest ratings for service and food.

In October 2006 Gordon’s autobiography, Humble Pie was published by Harper Collins. The book, which details an honest account of his life in and out of the kitchen, has topped many of the best seller charts and is currently leading the charts in its recently paperback format.

In November Gordon made his stateside debut with the opening of Gordon Ramsay at The London. The restaurant, located at 151 West 54th in The London NYC Hotel (formerly the Rihga Royal), is part of the LXR Luxury Resorts collection. The hotel has undergone a $50 million refurbishment by designer David Collins. Formal dining, with seating for 45, takes cues from Restaurant Gordon Ramsay on Royal Hospital Road in Chelsea, whereas The London Bar offers more casual dining and bar experience for up to 70 guests alongside a further 45 seats for guests to drink in the bar. Modeled on the small-plates concept of Gordon Ramsay’s latest British restaurant, Maze, The London Bar offers a daily changing menu of market specials alongside a variety of tasting dishes. Josh Emett, previously Head Chef at The Savoy Grill in London is the resident Chef de Cuisine.

2007 has been an equally eventful year kickstarted by the award of one Michelin star to La Noisette in Knightsbridge and a second star for Pétrus in the Michelin Guide 2007. In March Gordon opened his first pub, The Narrow in London’s Limehouse (44 Narrow Street, London E14 8DP). Located in a Grade II-listed building on the banks of the Thames, The Narrow serves classic British dishes in a relaxed environment. Gordon’s second pub, The Warrington will open in Maida Vale (93 Warrington Crescent, London W9 1EH) later this Autumn following a major restoration and renovation.

In October Quadrille published Gordon Ramsay, 3 Star Chef; a beautifully produced coffee table book containing 50 of Gordon’s signature dishes from Restaurant Gordon Ramsay. October was also the month that saw the publication of Gordon’s follow up to Humble Pie. Titled Playing with Fire, published by HarperCollins, the book gives insight into the success of the chef and his company Gordon Ramsay Holdings.

The fifth international restaurant Gordon Ramsay at Powerscourt opened in October at the Ritz Carlton Hotel Powerscourt, Ireland. October was also the month that Gordon’s second pub, The Devonshire opened in Chiswick. This is to be followed by the launch of The Warrington in Maida Vale in January 2008 following a major restoration and renovation.

In November Gordon will open Maze Prague at the Hilton Old Town in Prague. Further international openings are planned for 2008 in Los Angeles, Paris and Amsterdam. 2008 will also be the year that Gordon opens a restaurant at the newly built Richard Rogers designed Terminal 5 at Heathrow Airport. The restaurant, known as Gordon Ramsay’s Plane Food, will open in March 2008

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At the end of each episode, the chef who provided the best performance in Ramsay’s opinion on the losing team is chosen to select two chefs from their own team for elimination. They must then give their reasons for their selection. Though one of these two chefs may be eliminated, Ramsay is under no obligation to choose either, and the final decision as to who is sent home is made solely by him. From Waffle House chefs to executive chefs, the competitors are tested in every way possible, from leadership skills to culinary skills. Traditional challenges include a taste-test of everyone’s palette and special events such as birthdays and weddings. The chefs, however, must always be on their toes, as they never know when surprises may be coming.

Hell’s Kitchen is currently airing its fourth season on FOX. Normally, seasons begin closer to the start of summer, however, the premiere was accelerated due to the film and television writers’ strike. Viewers can tune in Tuesdays at 9 P.M. eastern to see the remaining chefs facing new challenges. Ultimately, only one will the big prize, an executive chef position at one of Chef Gordon Ramsay’s very own restaurants, The London. All past seasons featured twelve contestants, whereas this one began with fifteen. To date, reviews for the new season have been mixed, with many fans noting a noticeable lack of quality. Nevertheless, ratings for the program have been strong.

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