A Golden Promise and A Hell’s Kitchen Surprise!

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A Golden Promise and A Hell’s Kitchen Surprise!

Mon, 07/27/2009 - 12:57 — Kim Delevett

Last year, after the Golden Globes were canceled, I wrote that my friend Kymberli Brady promised to invite me to the 2009 Globes.

Well, she fulfilled her promise, and we hopped on a Southwest plane to attend the Golden Globes, followed by a string of after parties! But the (temporary) life of a movie star didn’t stop there. Kymberli’s brother, Kent Weed, happens to be the executive producer of the hit show, Hell’s Kitchen, and he invited us to have a nice dinner during the taping of the season six premiere.

In case you don’t watch the show, Hell’s Kitchen is a cooking reality show where in the end, Chef Gordon Ramsay chooses the final contestant to be the head chef at one of his restaurants. This season, the top dog will get to run Araxi Restaurant in Whistler, British Columbia. Aside from the bright lights of the studio cameras, the sneaky microphones, and the faint shouting in the glass-enclosed kitchen, the set pretty much felt like a regular restaurant.

Kymberli and I came ready to have a fancy, three-course dining experience. Shortly after we were seated, we met Van, one of the contestants. The Dallas lead cook was Mr. Personality Plus, but poor guy, he kept dropping his pans and shrimp on the floor as he was preparing our tableside shrimp scampi.

We devoured the tiny but tasty appetizer and couldn’t wait for the next course. After countless breadsticks, rounds of wine, and over two hours of finger tapping, our waiter finally informed us that we were not going to get dinner. Are you kidding? Ramsay was so upset with the two teams that he shut down the show! So we left with roaring tummies and ended up ordering room-service hamburgers.

I thought that night would be only a memory--until the show aired last night, and Kymberli and I had our minute of fame. And this morning, I started getting calls and emails from Coworkers, family, and friends from across the country asking if I ever got fed.

Because we have a lot of Hell’s Kitchen fans at Southwest, Kymberli and I asked Kent to answer a few questions, as we try to pry what we can as to the “behind-the-scenes and behind-the-glass” goings-on.

Q: How do the contestants get chosen?

KENT: We conduct a nationwide search for chefs of all types of backgrounds. We look for people that are passionate about their work and have interesting personalities. We are not looking for reality show contestants. Rather, we are in search of real people that anyone can relate to. The restaurant industry is full of fascinating characters and we are out to give them an opportunity to move to the next level in their careers.

Q: Will there be any other surprises that you can hint at coming up?

KENT: I can tell you that this season promises to be the most explosive, the most volatile, and the most surprising season we have ever had. We have chefs that get burned, cut, and injured like never before. There is more fighting than ever before, and not just with Gordon but between the chefs as well. Even the mild-mannered Belgian maitre d’, JP, almost gets in a fight with one of the contestants. Every episode is a surprise.

Q: In the second half of the season opener, after dinner service, one aspiring chef went head-to-head with Chef Ramsay and wanted to “take it outside” for the first time ever in the show’s history. What set this guy off, and did you know this was going to happen?

KENT: No one knows what ultimately set Joseph off. But when he went, he went off in a big way. No one was more surprised than me. You all saw the same thing we did. One minute, Gordon is asking him a question and the next the guy is saying he's “nobody's -itch.” Everyone handles pressure differently, and I can only presume the pressure got to him and this was how he decided to deal with it--by going after Chef Ramsay and challenging him to a fight. You will have to wait until next week to see how it ends. It’s good stuff, make sure to have some popcorn on hand.

Q: What other shows have you done or are working on right now?

KENT: I also am the Executive Producer of Kitchen Nightmares with Gordon Ramsay, and we just finished filming the newest season, which will air sometime in the fall. In addition, I am the Executive Producer and Director of I Survived a Japanese Game Show for ABC.

Q: Any comments for all of your fans at Southwest Airlines?

KENT: I love Southwest Airlines and always have fond memories of the crew and staff when traveling with them. Thanks for all your support of HK, and I look forward to providing some juicy bits of information as the season continues.

But wait, there’s another Hell’s Kitchen surprise!

Kent also agreed to field some of your questions in the coming weeks, so don’t be shy. Fire away!

And stay tuned for some exciting news!

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Comments

The timing couldn’t have been more in our favor. I was so pleased when Kent called with the invite. I couldn’t wait to share the experience with Kim!

It probably didn’t help our Dallas chef that we were making him even more nervous by chatting it up with him like two infatuated school girls… I mentioned to Kim before we got there that the added “comedy” or “drama” was exactly the kind of thing the producers looked for, that it would better our odds of making the cut and being on the show. I’ll have to admit it was funny when the first shrimp flew out of the pan. He was so embarrassed and we were laughing so hard, our table was soon surrounded by cameras. Then, as if it were scripted so they could “get the shot,” out flew another shrimp and with it, the entire pan! That’s the part you all got to see—it was Kharma at its best!

After calling Kent and telling him about the “buzz” at Southwest, he was elated and even agreed to answer a few questions, as we tried to pry what we could out of him as to the “behind-the-scenes and behind-the-glass” goings on in Hell’s Kitchen.

Thanks again Kent, for agreeing to field some questions in the coming weeks!

Okay, don’t be shy. Ask away. Kim and I got it started…you can take it from here!

Kymberli Brady — Mon, 07/27/2009 - 17:09

That's pretty fun.

Ummmm......I guess this makes you a celebrity then!

Can I get your autograph.

Remember the little people when you are famous, eh!

Brian

Brian Lombardo — Mon, 07/27/2009 - 22:01

Hi Brian! HAHA! Hardly a celebrity, we were on the show for only a minute. If you blinked, you would have missed us. Are you going to watch the show tonight? What's gonna happen between Joseph and Ramsay?
;)Kim

Anonymous — Tue, 07/28/2009 - 11:07

Hi Kent,
Thanks for answering our questions. When Chef Ramsay kicks a person off the show, do you keep them sequestered until the season is over? While contestants are living in Hell's Kitchen, what kind of contact do they have with the outside world?
Brian

Brian Lusk — Tue, 07/28/2009 - 11:23

Hi, Kent!

Two questions--one, how does one get a reservation to "eat" (if they're lucky!) on an episode of HK, and two is there any cost?

LOVE the show!

Bill

Bill Owen — Tue, 07/28/2009 - 12:24

While in HK, they are not allowed any phone calls, newpapers or TV. We want them to be totally focused on their job which is to be a chef. While the Contestants live in Hell's Kitchen, they have very little knowledge of the outside world. They have one day off a week, where they get to go outside or see a movie possibly.

Kent — Tue, 07/28/2009 - 14:25

Hi Kent, Kimberly and Kim,

Great article. I have been a fan of both Kitchen Nightmares and Hell's Kitchen since their beginnings. Love Gordon to death and what great TV it all makes. Living in L.A. I would have the most obvious question, like Bill, how do you get a "reservation"?

More importantly, how much editing is there really on the shows? I mean do you edit like Survivor does to "make " a certain personality appear the way it does, or is it pretty much, what you see is who they really are?

I am fascinated and enchanted all at the same time. Congratulations on two shows that I hope will continue forever. Given that Gordan can keep building restaurants for HK that is. We all know that there is always a restaurant out there that could use the "midas touch" to keep KN running.

For all you HK fans, if you have never seen Kitchen Nightmares, it is awesome entertainment!

Always a Fan ... from LAX.

Kathi Woodley

Kitlins — Tue, 07/28/2009 - 21:28

Hi Kent~
Hubby and I are watching the show as I write our question of the night:
Do the contestants follow a recipe so the dishes come out of both kitchens the same? Or are they just given the ingredients and told to use their own techniques? I'm not a cook, but I can't believe Tenille had the scallops swimming in oil! Thanks - Kim and Pete Delevett

Kim and Pete Delevett — Tue, 07/28/2009 - 23:56

what is your favorite thing to eat?

john r — Wed, 07/29/2009 - 02:50

Kent, first of all great show-the best show as matter of fact. Thank God for Fox on Demand on the net--because i missed 1 show and could not handle seeing Chef Ramsay yell at someone for being stupid. I use this show to not only to follow the contestants but also learn something about cooking along the way. My question is how long does it take to tape the complete season? I would take it that you finish Hells Kitchen then move right into Kitchen Nightmares (another outstanding show). Looking forward to a great season and I am available to attend a dinner and write up a customer comment card if needed. Cheers.
John.

johnc — Wed, 07/29/2009 - 06:49

Hi Kent -
Love Hell's Kitchen! I Tivo it if I am not home. Why do the chefs/cooks seem to have trouble cooking? If they are chefs or have kitchen experience, should that not shine through? I sometimes find it hard that some of them cannot cook a thing......
Again, love the show.

Keith — Wed, 07/29/2009 - 06:53

Hi Kent,
Do the customers in the resturant know what's going on behind the glass?
Do they comment on the way out about what they might see?
Do they send their food back because it's not right?

Love the show - that kitchen is too hot for me.

Thanks,

TOM PATRICK - America's FINEST City San Diego — Wed, 07/29/2009 - 07:48

Hi Kent,

My wife, Carrie, and I love the show and we're also big fans of Japanese Game Show too. They are both DVR musts! Anyway, my question is: Occasionally a contestant has to go up to Gordon's 'office' to tend to official business - ie, when "Bobby" became "Robert" last season. Gordon is typically seen shuffling papers, working a stapler, and performing other menial office tasks. So, what's next for Mr. Ramsay in Hell's "Office"? Shredding? Filing? Perhaps kicking the living hell out of a copier?

Chris Czarnecki — Wed, 07/29/2009 - 08:16

Our whole family watches HK! We love it!! We wanted to know what the costs were to get a reservation at HK and how we go about doing this. This would be a great birthday gift for my son and daughter whose birthdays are towards the end of the year.

cheryl arme — Wed, 07/29/2009 - 08:48

Kim--
Long time no see--how's that new little one? I've seen some of the photos, and you are just the cutest little family. Congratulations and I hope motherhood has been a smooth trip for you thus far!

I had meant to e-mail you last week, but kept forgetting, because I screamed out loud when I saw you on Hell's Kitchen--my family thought I was crazy and then they didn't quite believe me when I said that I knew you. I made my husband TiVo back and forth (in my house, only the males seem to get to hold the remote control...just sayin')...and every night since it aired my 18-year-old son has asked me if I e-mailed you yet to make sure it was really you! He really thought that was the coolest, since he loves Hell's Kitchen--His name is Gordon, too, so he thinks Gordon Ramsay is a hoot. Anyway, I think I made some brownie points as a cool mom, since I knew someone on one of his favs. Anyway, you both looked too adorable and I was thrilled to see you! OK, enough about that.

My question for Kent: We always wonder if Hell's Kitchen is a real restaurant that is open for business outside of filming each season, or is it a studio/film set that has been designed just for the purposes of filming Hell's Kitchen? If I get the answer to this, I think I might actually get a nomination for "Mother of the Year," although I'm sure that at 18, my son Gordon might have some slang name for it...if you get my drift!

Melanie Jones — Wed, 07/29/2009 - 09:25

Hello Kim.
I was watching Hell's Kitchen last week while doing other things. I looked up at the tv screen and saw someone that looked like you. Then they showed you again and again. I have been meaning to email you to ask if it was you and in Today@SWA you were mentioned. What a hoot! Hope you enjoyed your shrimp appetizer. hee hee

Angie Ras — Wed, 07/29/2009 - 09:33

Hey Kent,
My wife and I enjoy Hell's Kitchen and we look forward to watching it together each week.

I think that in Hell's Kitchen and specifically in Kitchen Nightmares, Gordon touches on many Leadership Qualities that are usually missing at the restaurant. Since my work is all about Leadership Development, is there any way that I could talk with you about using some of the situations that Gordon helps people through on the show?

Thanks,
Scott

Scott — Wed, 07/29/2009 - 09:37

I love Hell's Kitchen and Kitchen Nightmares! I come from a family of chef's and restaurant owners, so I appreciate that the show is giving a realistic portrait of the hard work involved. I also LUV Gordon Ramsey and that's why I watch. :)

Either way...a few seasons back, there was a chef on the show that Gordon seem to take a real interest in. I don't remember her name but she was a "sista" (African American woman), he gave her a hug after he had cut her and told her that he wanted her to come back and that he was going to help her anyway he could. She did not have any formal training. I just remember thinking I had never seen Gordon so concerned before. I hope that helps remind you of the chef I'm asking about...(1)Can you tell me whatever happen to her?

(3) Can you give us an update on how the previous winners are doing in their current restaurants or if they've moved on?

Great shows, Kent! Keep up the great work.

Athena

Athena — Wed, 07/29/2009 - 09:41

Hi Keith~
My hubby and I were thinking the exact same thing last night! Maybe it's the pressure? It was a clever show; I liked how the show supported the firemen too!

Kim — Wed, 07/29/2009 - 10:27

Kim-

Wow and great story. I just wanted to share with you a little small
world story. A buddy of mine was lucky enough to win a season of Hell's Kitchen.

Last year while he was still cooking in Vegas at the "job" he won, he was nice enough to fly to BWI and do a Live TV cooking segment to plug SWA.

He later that evening cooked dinner with SWA employees at the Ronald McDonald House, then menu was Crab Cakes the same menu he won the season with.

Just wanted to share a little how Hell's Kitchen has helped SWA in the past.

TV Segment: http://www.youtube.com/watch?v=piWqYnixI_4

Ronald McDonald House: http://www.youtube.com/watch?v=HZa4wU4sCtw

Regards and Cheers,

Jon Y
BWI Cargo Ops

JonY — Wed, 07/29/2009 - 11:01

I love anything to do with Chef Ramsay, I watch it all. He's on FIRE! So how do we get invited to dine on the show? Any chance of feeding a Southwest inflight crew? Have the chefs pack us a lunch on the go? We're always hungry and really sick of airport food! Keep up the good work and tell Gordon that Flight attendants think he's HOT! (No pun intended)
Heidi B

Tankgirl22 — Wed, 07/29/2009 - 11:07

Bill,
HK is not open all year round, to get a reservation at Hk, just need to contact the production during taping times. We shoot in Culver City Next opportunity will be in January of 2010. No cost to the diners, other than their time an patience.

Kent Weed — Wed, 07/29/2009 - 11:52

Hi Kathi,
Regarding editing of the episodes. The characters you see are not made to look any different than how they appeared while we are filming. We cast very interesting people that all are extremely passionate about what they do. We have over 82 cameras to capture nearly every waking and sleeping moment.
Kent

Kent Weed — Wed, 07/29/2009 - 11:55

Kim and Pete,
The chefs are all given a HK bible complete with recipes and pictures. They have hours upon hours to practice and perfect the recipes. Every dish should look the same in both kitchens. Why they don't is a mystery to me, but it makes for fun tv to watch.

Kent Weed — Wed, 07/29/2009 - 11:56

John C,
Hey john, it typically takes 30-36 days to film an entire season of HK. We normally shoot an episode every 2 days.

Kent Weed — Wed, 07/29/2009 - 11:58

Keith.. regarding, Why do the chefs/cooks seem to have trouble cooking?
I think when they enter a stressful environment, some of the chefs freeze or forget what they learned. Also for some of the chefs, the way Gordon runs his kitchen is not what they are used to and the fact that they are not in familiar surroundings adds up to the problems they encounter.
Kent

Kent Weed — Wed, 07/29/2009 - 12:04

Hi Tom~
Yes they see and hear nearly everything. The closer you are, the more you hear. Sometimes we interview guests as they leave but they all fill out comment forms
Do they send their food back because it's not right?
Absolutely...

Kent Weed — Wed, 07/29/2009 - 18:45

Chris and Carrie- We were thinking about adding a dart board.. In this season, although you probably wont ever see it, there is a fuseball game in his office.

Kent Weed — Wed, 07/29/2009 - 18:48

Cheryl,
January is when we film the next installment. Contact the production company and put in a request.

Kent Weed — Wed, 07/29/2009 - 18:50

Hi Melanie- HK is not open all year around. Although It is a fully functioning restaurant, it is specifically built for taping the series each year. It is built in a soundstage, actually 2 soundstages side by side. You would never know that is wasn't a real restaurant as we do everything to give the diners a feeling of being in a real restaurant.

Kent Weed — Wed, 07/29/2009 - 18:51

Scott,
Use any of the lessons you want from the show if you think it will help you.

Kent Weed — Wed, 07/29/2009 - 18:54

Athena,
Julia ended up going to culinary school and I believe worked in Las Vegas for a while.

(2) On Kitchen Nightmares, is Gordon really confronted with such resistant Restaurant owners? It seems if I had the ear of one of the best Chef's in the world at my restaurant, I would do anything he asked me to do. Unlike the chefs in HK, these people are not looking for Gordon's respect. Yes it is all real.

(3) Can you give us an update on how the previous winners are doing in their current restaurants or if they've moved on?
To my knowledge all are still cooking. Everybody is different and I don't really know the exact situation for everyone. Someone wrote about Rock doing a cooking segment and being a spokesperson for charities. They all look back on the experience as one of the best of their lives.

Kent Weed — Wed, 07/29/2009 - 18:59

Heidi,
I like your thinking. We have discussed doing a challenge on a plane or for the passengers and flight crew. Something to think about in the future..thanks.

Kent Weed — Wed, 07/29/2009 - 19:02

Kent,

As a veteran of answering Blog comments.....WELL DONE, buddy! I usually wrap mine up in one big massive answer. Individual responses are both time intensive and GREAT Customer Service. THANKS! And I'll start making plans for early next year!!!

Bill

Bill Owen — Wed, 07/29/2009 - 23:51

Hey girl - Hell's Kitchen is one of our favorite shows. I told my husband that was you when we were watching. I am so glad to see your post. Hope all is well with you and your family! I love reading about your adventures. Miss my SWA buddies like you! Thanks for sharing about your night.
Shannon

Shannon Russell — Thu, 07/30/2009 - 09:17

Thanks Bill for your nice note to Kent! I agree, with Kent's busy schedule, it's a treat to have him take the time to respond to as many questions as he can. THANK YOU Kent for going above and beyond and for making your Hell's Kitchen fans KENT WEED fans too!

Kim Delevett — Thu, 07/30/2009 - 11:41

Hi Shannon!
Miss you too girl! I'm glad you're a HK fan too! Until the next episode...
xoxo

Kim — Thu, 07/30/2009 - 14:22

I agree Kent, you are going beyond the call of duty by answering everyone's posts individually. It makes for much better reading too!

And Tom, I can confirm that food does get returned if not right. The first time I went (I think it was season four), I returned my fish because it was not fully cooked and cold. Of course, that brought several people to our table with cameras and questions, along with a comment card to fill out. Hey, at least we got through dessert that night... Sorry Kim, but it was fun sharing that burger later at the hotel... (grin)

By the way, I LOVE Heidi's suggestion to have an episode where contestants cook a meal on a plane. Talk about logistics--now that would make for great television! I'll volunteer to be the first passenger...

KYMBERLI BRADY — Fri, 07/31/2009 - 04:48

OMG! Thanks to Kent, Kymberli and Kim for a great opportunity! It's really exciting to get such a fantastic response! Count me in as a sous chef for the brigade on the aircraft :-) We (flight attendants) can get pretty creative in our little galley. Keep me in the loop, I think I missed my calling!
By the way Kim long time no see! If I'm not mistaken you worked at SJC in marketing around 98-00? I worked Sharks fest, the Jazz Festival, and the Gilroy Garlic festival in the SWA booths. Still have some of my goodies from the events! Take care and keep up the good work!

Heidi Beaudoin aka tankgirl — Mon, 08/03/2009 - 15:54

Hey Kim! David told me about your "appearance" on the show and your blog. Hope all is well and congratulations on your little one!

~Katy Sapio

Katy Sapio — Tue, 08/04/2009 - 10:28

Hi Tankgirl~
Of course I remember you and thanks for revealing yourself! Thanks for your great ideas and posting your comments. I hope to see you on a flight; I'll even pass out peanuts for you! ;)
~Kim

Kim — Thu, 08/06/2009 - 00:03

Hi Kent~
Now that HK is down to three, do the number of guests decrease too?

Thanks, Pete

Peter — Wed, 10/07/2009 - 16:43

Hi Peter,
With 3 chefs, the number of people in the dining room remain the same...
what we do is have the sous chefs help out in the kitchen to handle the load.

Thanks for watching,
Kent Weed

Kent — Wed, 10/07/2009 - 16:45

Well everyone, here we are at the final episode for the season. While I'm sorry our little Texas chef (who provided Kim and myself with the highlight of our trip) didn't make it this far, I'm thrilled to see how much so many of you enjoy my brother's show and very proud of how willing he was to take this on. I'm sure he'll agree he's made a lot of new Southwest friends...Good luck tonight with the contest and who knows, maybe Kim and I will make it down there to join the winners for dinner on the set!

Kymberli Brady — Tue, 10/13/2009 - 17:24

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