10 Observations from Season 12 of Hell's Kitchen
I've been a fan of Hell's Kitchen from its first season. There are certain elements of the show that viewers can see coming from the start -- and perhaps those elements lend a comforting familiarity year in and year out -- but the mix of personalities keeps the show fresh and fun.
This season, the show's twelfth, was the best and most interesting yet. The producers must have chosen to focus less on outsized characters and more on genuine talent, because we saw less of the tabloid drama to which we've grown accustomed over the last few seasons.
Here are ten observations I've made about this season, and each of them play a role in why I love Hell's Kitchen so much. Check them out...
10. The Chefs Struggled With Even The Simplest Dishes.
I’d love to see the bill for how much food goes to waste on Hell’s Kitchen. Gordon Ramsay has such exacting standards that he has no compunction about throwing food away if it doesn’t meet those ideals.
This season was no exception, as it seemed like the chefs struggled with even the simplest of dishes. Overcooked scallops, raw halibut, ruined Beef Wellingtons, unseasoned risottos – one by one, these disgusting dishes went into the trash bins. As the season went on, the condition of the food barely got better.
One would think that, after a dozen seasons, the chefs would bone up on Hell’s Kitchen staples before going on the show. Unfortunately, that’s not the case, and we witness the same mistakes year in and year out.
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