Who's going to win ****'s Kitchen?

[Blueicus]

Everything from pappardelle to fettucine to penne and angel hair (it had reverted back to the blanched stuff... I'm not the chef and I never asked him why he had done so). Considering the large ravioli take approximately ten minutes anyways, as long as you keep on track of things, eh.

Well, as long as we're not having a stupid pissing contest, since I was neither owner nor chef I never counted how many covers we got, but we do seat over two hundred, so on a busy late weekday we could probably hit at least 400 covers.

[even stephen]

I've cooked risotto to order, and yes angel hair or cappelini to order,
and yes 250 to 375pp per night......it's possible and feasible.....I
wouldn't put down anyone who precooked risotto or angel hair....I
just feel its a shortcut I wouldn't take, especially in an Italian concept.
No worries.....

[bubbamom]

If a chef needs to cry on cue and flirt, then Bonnie, but of the last two contestants, hopefully Rock will win! He appears to have the "chef-talents" down pat. Did I miss something, cuz even though Julie didn't win, didn't Chef Ramsey tell her at her elimination that he would personally pay for her to attend Culinary School? I liked her work ethic and gumption and common sense approach and think she'll go far and she's a definite winner in my book!

[Dr. Zoidberg]

ehhh, i TOLD you Rock would win. AND he deserved to.

[MuskyHopeful]

He almost didn't deserve to win, because he was stupid not to pick Julia for his team. She could have made his crab cakes for him, and it would have been a slam dunk.

I wonder if that Josh guy could even make a grilled cheese without burning it. He was so bad I wonder if the whole show wasn't set up.

Kevin

[the-wand-]

Im gunna have to say Julia.... I'd work under her any day! I'd have to say that they both got a kick *** prize's already, lots of air time with their faces all over the TV... now if they use that to their advantage's is a different story!

I have cooked dryed pasta to order as well in a 200 turn over rest. I made it fresh at the begining of the week then slow dried it for 12 hours...... big pain in the *** when the dough mix ain't right to start off with.... had to come up with my own formula in order for it not to turn into dust!