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Long afternoon at work. Made the fried rice for dinner not soy-saucy enough. And then overcompensated and over-soyed it, dammit. However I did make some pretty tasty chocolate chip cookies for dessert. Jon and I watched Hell’s Kitchen tonight. I generally hate reality shows (sorry Erin!) but anything restaurant-related interests me…Jon and I happened to catch the first episode when it was on, and we kinda go sucked into it. Presumably some of the people (read: most of the people) are actors, but I’m suspending my disbelief so I can watch and pretend that it’s real. All I can say is that they better charge a lot of money per item in Gordon Ramsey’s restaurants if he runs them all like that; they’d have to replace all the dishes he throws away every episode. I guess when you’re a celebrity chef you don’t have to worry about the cost of supplies. Anyways, I’m thinking it’s gonna be the tall tattoo’d guy that wins (his name escapes me)…or maybe the older guy who’s the boss of the blue team (Ralph?). It’s just funny to watch all the manufactured drama. I mean, why would you sign up to participate in an elimination contest in a restaurant if you’ve never worked in one before? And why would you have service on the first night you met the rest of the staff at a new restaurant? And why would people come to your restaurant if the first three nights you closed down early and sent them away hungry? Anyways, it’s silly, but kind of enjoyable to watch. I’ve heard that Gordon Ramsey is pretty hardcore in his restaurants, but I think he must be intentionally hamming it up for the show, since some of the things he says/does are just completely unprofessional. It seems that if he was that unprofessional, he wouldn’t have so many successful restaurants. But maybe I’m wrong. It does make me glad that Reo’s isn’t anything like that. And that I bake, which means I get to leave before any of the customers come in.

This entry was posted on Monday, June 13th, 2005 at 10:06 pm and is filed under General. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.