Arts & Entertainment

Chef Pulls Rug Out From Under Rosann’s Feet

Hell's Kitchen, Rosann Fama, eliminated contestants, exclusive interview, Chef Gordon Ramsay

I'm more confident in my own skills now.


When Chef Ramsay sent me back in line, I actually thought I was safe at that point. But then, you never know what to expect in Hell’s Kitchen. '
Rosann Fama , USA
Date Posted: 05/21/08
Reader Rating: rating

I was on the edge of my seat watching Hell’s Kitchen last night. I knew I was going to be going home, so I was nervous to see it, but I definitely wanted to hear what Chef had to say about why he sent me home.

The last three episodes he’s been gunning for me. I think he knew I didn’t have what it takes to be an executive chef in his restaurant. I have very little experience – less than three solid years. He knew I wasn’t going to be able to handle it.

While I was watching Hell’s Kitchen the last three seasons, I had thought, ‘I can do this.’ The salary was $250,000 a year, so I gave it a shot. It would have been pretty crazy not to try. I had everything to gain and nothing to lose. My daughter was really hoping I’d win, but she’s still happy, even though I didn’t. She’s proud of me that I tried.

Safe, But Not Sound

When Chef Ramsay sent me back in line, I actually thought I was safe at that point. But then, you never know what to expect in Hell’s Kitchen. It’s always a surprise. I think he did that to keep us on our toes…to let us know we’re never really safe. He definitely pulled the rug out from under my feet.

Nerves In The Kitchen

Chef said he was nervous having me in his kitchen, and I guess I get a little flustered, I get a little crazy, so…I guess he needs someone a little more relaxed and more confident.

Kitchens generally are that demanding. Hell’s Kitchen is a little more over the top than other kitchens, but they are always crazy. It goes fast, there is cursing and screaming. The whole “Hell’s Kitchen Factor” was just especially nerve wracking for me.

Running Out Of Carrots And Time

I started to run out of vegetables. The thing is we don’t always prep the station we’re going to work at, so I didn’t actually prep that station.


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