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Angela B

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CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by Angela B » Tue Nov 02, 2010 12:55 pm

Hell's Kitchen 9 is now casting!

Can you stand the heat?
We are looking for outspoken, charismatic, talented, and competitive individuals, 21 and over, with varied culinary experience who think they have what it takes to cook with Chef Gordon Ramsay.
Don't miss this culinary opportunity of a lifetime!
Casting Producers will be holding auditions at:

Red Star Tavern
450 S Fourth St
Louisville, KY 40202

November 11th 11-3PM

Questions? Email: hellskitchencasting@gmail.com
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Tim Y

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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by Tim Y » Wed Nov 03, 2010 5:18 pm

LMAO, you gotta be kidding me. I think i watched 5 mins of this show once, and any cook or chef that would let this guy talk down to them like that needs to have their head examined. I would have stuffed him in a microwave and threatened to turn it on if he did not apologize. There is NO reality in that show!!!!
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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by David Clancy » Wed Nov 03, 2010 10:34 pm

Chef Tim wrote:LMAO, you gotta be kidding me. I think i watched 5 mins of this show once, and any cook or chef that would let this guy talk down to them like that needs to have their head examined. I would have stuffed him in a microwave and threatened to turn it on if he did not apologize. There is NO reality in that show!!!!
The reality here is you get to beat him like a red-headed stepchild...and I will!! I'll be at that casting call (Top Chef is out this season so what the hell) and we will see what kinda real chops he has other than being an amatuer football player in the U.K.and getting a few Michelin Stars under Rubichon. (note: I'm older than him, been doing it much longer, and have no patience for arrogant self absorbed poseurs). Chef "Mike" is waiting and I'll stuff him in it for ya lad.....
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Dan Thomas

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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by Dan Thomas » Thu Nov 04, 2010 7:53 am

Even though a lot of the contestants are obviously picked to fail because it makes great TV; I'm probably going to go, just to see what the process is like.
A few years back I had given serious consideration to applying to Top Chef, which is a far superior contest of culinary talent IMHO. But after reading the 18 page application that I showed to my attorney brother-in-law; He basically told me that you're selling your soul to NBC if you get on the show. I'm sure that Fox has a similar application process but I'm curious anyway.

Even if I miraculously got picked, I doubt I would follow through with it for a few reasons:
Now that I'm married I really don't want to spend two months away in LA,
I don't want to be on a show where the premise is to show more failure than success.
I'm getting a little too old and my line skills are considerably rusty. But I think could pull it off a few times if I had to.
I would be afraid of being one of the first six booted off. I like to think I have a fairly decent reputation as a chef and I doubt that being kicked off early would help much with that.
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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by JustinHammond » Thu Nov 04, 2010 9:24 am

Dan Thomas wrote: I would be afraid of being one of the first six booted off. I like to think I have a fairly decent reputation as a chef and I doubt that being kicked off early would help much with that.


I think about that every time I watch a cooking show. There are some "big time" chefs that look horrible, usually on Top Chef. The judges tear their food and technique apart and the chefs often seem nuttier than squirrel shit. There are very few chefs’ reputations that are improved by being on those shows.
"The idea is to eat well and not die from it-for the simple reason that that would be the end of your eating." - Jim Harrison

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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by David Clancy » Thu Nov 04, 2010 12:28 pm

Dan Thomas wrote:Even though a lot of the contestants are obviously picked to fail because it makes great TV; I'm probably going to go, just to see what the process is like.
A few years back I had given serious consideration to applying to Top Chef, which is a far superior contest of culinary talent IMHO. But after reading the 18 page application that I showed to my attorney brother-in-law; He basically told me that you're selling your soul to NBC if you get on the show. I'm sure that Fox has a similar application process but I'm curious anyway.

Even if I miraculously got picked, I doubt I would follow through with it for a few reasons:
Now that I'm married I really don't want to spend two months away in LA,
I don't want to be on a show where the premise is to show more failure than success.
I'm getting a little too old and my line skills are considerably rusty. But I think could pull it off a few times if I had to.
I would be afraid of being one of the first six booted off. I like to think I have a fairly decent reputation as a chef and I doubt that being kicked off early would help much with that.
Funny, I filled out that same 16 page application for Top Chef season 5 and was thinking I'd sell my soul for 100k and some glad bags too. Wish I had gotten last season though cause they all pretty much stunk!! I'll see ya there Dan and we'll grab a beer @BBC when were done!!
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Rick Boman

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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by Rick Boman » Thu Nov 04, 2010 11:35 pm

I'd like to get on the show and smack Gordon with a skillet when he got smart. I have worked under chefs like him, but they had the creativity and talent to back up their ego.
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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by David Clancy » Fri Nov 05, 2010 12:02 am

Rick Boman wrote:I'd like to get on the show and smack Gordon with a skillet when he got smart. I have worked under chefs like him, but they had the creativity and talent to back up their ego.
Rick, go to this "casting call" and we'll get a beer after.......OFFLINE?? ANYONE????
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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by Robin Garr » Fri Nov 05, 2010 9:22 am

Chef Tim wrote:LMAO, you gotta be kidding me. I think i watched 5 mins of this show once, and any cook or chef that would let this guy talk down to them like that needs to have their head examined. I would have stuffed him in a microwave and threatened to turn it on if he did not apologize. There is NO reality in that show!!!!

Remind us, Tim, where do you work?
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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by Jason G » Fri Nov 05, 2010 10:20 am

I can understand why everyone on this board is anti-corporate and pro-local, but why is everyone getting up-in-arms about this casting call?

Does it make you a sell-out if you go on one of these shows or something? I would think it would be good for the restaurant regardless of how you do.

The vibe on these two Ramsay posts has been like "How DARE you come to Louisville and expect anyone will go on your little show!!!!"

Also...I worked as a server in several restaurants for about 6 or 7 years, and i've seen some managers go nuclear. Granted, the hell's kitchen show is over-the-top (I've only watched it once...usually watch Kitchen Nightmare though) but it does happen and i never saw anyone put the manager in his place, so to speak. You pretty much just keep working, like on the show.
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Ed Vermillion

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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by Ed Vermillion » Fri Nov 05, 2010 10:52 am

Jason G wrote:I can understand why everyone on this board is anti-corporate and pro-local, but why is everyone getting up-in-arms about this casting call?

Does it make you a sell-out if you go on one of these shows or something? I would think it would be good for the restaurant regardless of how you do.

The vibe on these two Ramsay posts has been like "How DARE you come to Louisville and expect anyone will go on your little show!!!!"


Just sharing my perspective that producing a show where the one of the "entertainment" objectives is to be mean, loud, confrontational and making a general jack-ass out of oneself is wrong. But, that is just my opinion. Flagellate away. Seems to be the mood of the country these days. Come to think of it I've never worked in a professional kitchen, maybe this is really how it is. I've always pictured the professional kitchen as like this old joke:

The masochist asked the sadist to hit him. The sadist refused. They both got what they wanted.
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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by Jason G » Fri Nov 05, 2010 11:55 am

Its pretty funny when it actually happens. The whole kitchen will just be dead silent for a while. I've seen cooks walk out and everything.

I've been screamed at myself. One time i hadn't eaten all day and ordered a burger before the kitchen rush was totally over. The manager went ballistic. It had more to do with a bad night overall than the burger itself, but that was the final straw haha.

I guess it just brings back fond memories watching someone else take the abuse. :D
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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by Tim Y » Fri Nov 05, 2010 2:10 pm

LOL, you got me there Robin, currently unemployed. Carved over 50 pumpkins last month and made a few bucks though. I had 8 at the back door!!! The point I was trying to make though was like the golden rule, do unto others. So if you were on that show you would have to give back as much as Gordon dished out. But seriously though I have run many kitchens in my day, and that is no way to run one.
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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by Steve Shade » Fri Nov 05, 2010 3:24 pm

Hells Kitchen is basically a comedy show.
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Re: CASTING FOX HELL'S KITCHEN IN LOUISVILLE

by Susanne Smith » Fri Nov 05, 2010 3:58 pm

Of course the show is over the top. Lack of sleep, meetings with sous chefs, no TV, or media of any kind, no telephone calls allowed and then Chef Ramsey who sets up scenarios to go ballistic on the chefs for whatever small reason....but, I'm old school enough to have worked in kitchens where the chef threw pots and pans, cussed out the wait staff, threatened employees with knives, and stomped on a ladies steak who sent it back twice for not being well done enough,. I've worked in good kitchens doing many illegal drugs and where drinking to excess was the norm. This was all in the days before the chef was more or less put on a pedestal, and often was way overworked and paid not much more than a good waiter or waitress. I have my moments where I go off. But working in front of the public affords me less inclination to do so, and I have aged and matured some what. But don't kid yourself, I'm sure there are many kitchens where this inane behavior still goes on. The nature of the business is controlled chaos with no room for error and no time to reflect and remedy the situation. It now or never and is one of the most stressful occupations around. Can't stand the heat..etc.
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