Hell's Kitchen (Fox)
Slid Past...For A Bit
But forget the John Dory, look at the size of that prawn! 1:12 minutes.
All Clips of Hell's Kitchen (Fox)
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Previews
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PREVIEW: That Does Not Look Good
Petrozza doesn't have a specialty. He can cook anything. Like a hen in a pumpkin.
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PREVIEW: Culinarian?
Matt knows what Gordon wants. Two circles of food, caviar and white chocolate.
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PREVIEW: Chervil And Tarragon
Dear Chef, Matt is probably mentally unstable. Sincerely, Gordon Ramsay.
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PREVIEW: Prepping For The Future
Dear Chef, Jen is a cook. Sincerely, Gordon Ramsay.
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Interviews
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INTERVIEW: Jean Phillipe
Jean Phillipe realizes Hell's Kitchen is tough on everybody.
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INTERVIEW: Interview - Keith
You need somebody to grill a steak, here's Keith. You need somebody to finish a crossword, keep looking.
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INTERVIEW: Pain Leads To Cooking
Chef Gordon Ramsay shares his personal history and insights.
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INTERVIEW: Culinary Histories
The contestants talk about their culinary backgrounds.
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INTERVIEW: Young and Fresh
The contestants talk about their prospects for winning Hell's Kitchen.
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INTERVIEW: Interview - Larry
Larry paved the way for Aaron to also go out with a medical malady.
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INTERVIEW: The Tao of Gordon
The contestant talk about how they'll deal with Gordon Ramsay.
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INTERVIEW: Interview - Gabe
Gabe had six months of culinary school and not nearly that much time in Hell's Kitchen.
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INTERVIEW: Things Gordon Likes
Things Gordon Likes: Simple food, men not wearing ties and America.
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INTERVIEW: Rock on Josh
Rock politely tiptoes around Josh's inability to fry a crabcake.
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INTERVIEW: Opening in New York
Chef Ramsay talks about opening his restaurant in New York.
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INTERVIEW: Nice Salary
Just a head's up. Gordon fired his New York head chef after a bad review.
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INTERVIEW: Kitchen Nightmares vs. Hell's Kitchen
Chef Ramsay talks about his two shows.
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Clips
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CLIP: Dish of the Week - Exotic Fruit Flambe
Sous Chef Scott makes a tropical fruit flambe dessert.
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CLIP: Dish of the Week - Pink Peppercorn-Crusted Filet Mignon
Scott wraps a filet with pancetta, crusts it with peppercorns and coats it in a morel veloute.
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CLIP: Dish of the Week - Filet and Scallop Surf 'n' Turf
Season One champ Michael teaches us how to make his modern surf and turf.
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CLIP: It's Like Having A Lettuce In Your Hands
An interview of the head chef of Hell's Kitchen.
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CLIP: Dish of the Week - Chicken Roulade With Goat Cheese
Scott shows us how to make a chicken roulade with prosciutto and goat cheese.
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CLIP: Dish of the Week - Vanilla Rice Pudding
Sous chef Scott makes some vanilla rice pudding with macerated berries.
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CLIP: Dish of the Week - Porcini Lasagna
Scott shows us how to bake a nice individual-sized porcini lasagna.
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CLIP: Dish of the Week - Lobster Spaghetti
Scott shows us how to make Gordon's famous lobster spaghetti.
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CLIP: Dish of the Week - Dungeness Crab Risotto
Scott makes the Hell's Kitchen classic, crab risotto.
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CLIP: Dish of the Week - Seared Tuna Loin
Sous chef Scott coats some tuna loin in herbs and sears it up.
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CLIP: Dish of the Week - Seared Foie Gras
Sous chef Scott takes us to France with seared foie gras and toasted brioche.
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CLIP: Dish of the Week - Roasted Lamb
Sous chef Scott pan roasts a rack of lamb with various tasty accompaniments.
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CLIP: Dish of the Week - White Chocolate and Coconut Panna Cotta
Scott teaches us how to make white chocolate and coconut panna cotta.
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CLIP: Dish of the Week - Poached and Seared Chicken
Poached and seared chicken with braised leeks, gem lettuce and chervil jus.
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CLIP: Dish of the Week - Muscovy Duck Breast
Sous chef Scott whips up a muscovy duck breast with braised cabbage, golden raisins and port wine sauce.
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CLIP: Dish of the Week - Pan-Roasted Salmon
Sous chef Scott teaches us a foolproof dish with salmon, pancetta, chorizo, beans and more.
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CLIP: Glamor and Garbage
The women have a glamorous photo shoot while the men sort the recycling.
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CLIP: Dish of the Week - Bacon-Wrapped Scallops
Scott teaches us that wrapping a scallop in bacon is the surest way to score a culinary touchdown.
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CLIP: Vegetarian Chicken
One surefire way to screw up a vegetarian dish is to put meat in it.
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CLIP: The Big Day
Maitre d', Jean Philippe Susilovic, on how a reception is actually easier and more controlled than a dinner service.
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CLIP: Scott Is Steaming
The difference between "One more minute" and "One more real minute"? About a minute.
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CLIP: Chef's Aside
The chef addresses a member of his team as diners sample the contestants' dishes.
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CLIP: Men Are Disgusting
Oh man. Oh dear. Nothing worse than a spit cup. Nothing worse on Earth.
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CLIP: Delivery Boy
Man, Ben, if you've never been to L.A., do not take that little cart on the freeway.
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CLIP: Falling Apart
Making fun of Louross' emotional outburst is sure to foster team chemistry.
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CLIP: Ordinary To Extraordinary
If you eat $200 worth of truffles in one sitting, you are a straight up gourmand, Diamond Jim Brady-style.
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CLIP: These Red Things
It is a very good thing to tell teenagers they are important and their opinions matter.
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CLIP: Is This Cooked?
The steak is undercooked, the fish is overcooked. That's quite a combo.
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CLIP: Sparklicious
It'll be fun when she goes to college and has to do laundry for the first time.
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CLIP: Vegetarians Unite!
So it seems like these soy-based fake meats can fool people!
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CLIP: I'm Not Afraid Of Anyone
Sounds like he should be afraid of his new teammates.
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CLIP: Goldilocks And The Three Filets
This filet is too big! This filet is too small! But this one is just right!
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CLIP: Cheef or Bicken?
Yes, Christina, after hundreds of years of people trying other ways, you finally figured out a better way.
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CLIP: Numbers Are So Confusing
Just cook ten of everything and throw out the extras!
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CLIP: Working Like A Pig
In Petrozza's defense, it is very hard to throw things in a garbage can.
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