Hell’s Kitchen is bringing back the heat with season 23! In honor of the premiere we’re revisiting 6 of the funniest chef fails that left Gordon Ramsay fuming—plus, we’re sharing the real recipes the chefs should have followed!
“This is Not an Eating Challenge!”
What’s funnier than serving a lobster dish —- without the lobster? In Season 15 Episode 8’s ingredient challenge, contestant Joe Ricci presented Chef Gordon Ramsay a warm lobster salad. However, after Gordon Ramsay thoroughly examined the plate and searched for the lobster tail, Joe admitted he had eaten it during the tasting! He ate it, literally!
@thetalentscouter #gordonramsay #chef #hellskitchen ♬ original sound – Talent Watch
Here’s how it should’ve been done in Gordon Ramsay’s way!
Lobster with Crunchy Apple Salad
Ingredients:
Desired amount of lobster
Olive oil
Juice of ½ lemon
1 apple
Lettuce
Sea salt
Black pepper
Instructions:
Prepare a large bowl of ice water. In a large pot of boiling water, cook the lobster for 10–12 minutes. Remove the lobster from the water and transfer to the ice bath. Once cooled, remove the meat from the tail and claws and chop the lobster into bite-sized pieces.
Julienne the apple and combine it with lettuce, season with salt and pepper, add some lemon zest, and squeeze lemon juice over. Drizzle the salad with olive oil and mix well.
Divide the salad between two plates and arrange lobsters around the salad. Garnish with remaining lemon zest. Serve immediately. (Don’t eat the lobster before serving!)
“You Are Spooking Me Mary!”
In Hell’s Kitchen, even the runner-up can’t escape the chaos! Mary Poehnelt, a contestant on season 11, experienced a hilarious moment when Chef Gordon Ramsay yelled, “Stop staring at me, Mary, you are spooking me!” And her face was so priceless as she froze in panic, clearly overwhelmed. The way Gordon Ramsay was firing off orders at lightning speed makes this scene even funnier!
Recipe for “Chicken” coming up, from The Hell’s Kitchen Cookbook!
Brick Chicken with Herb Gremolata
Ingredients:
1 lemon
Finely minced parsley
Tarragon
Garlic
1 whole chicken
Kosher salt/Sea salt
Black pepper
Olive oil
Instructions:
Add 1 tbsp finely minced lemon peel, ¼ cup finely minced parsley, 1 tbsp tarragon, and 2 teaspoons minced garlic into a small ball. Mix well and set aside.
Preheat the Oven to 500°F
In a small bowl, mix 1 tbsp of olive oil with salt and pepper. Place the chicken on a cutting board, skin side down. Using your hands, press down firmly on the breastbone to flatten the breast. Brush the chicken on both sides with the olive oil mixture.
Heat an ovenproof skillet (preferably nonstick) over medium-high heat for about 3 minutes. Add the remaining olive oil to the pan and wait about 30 seconds for it to heat up.
Place the chicken in the skillet, skin side down. Weight the chicken with another skillet or with one or two bricks wrapped in aluminum foil to flatten it evenly.
Cook the chicken over medium-high heat for 5 minutes, then transfer the skillet to the preheated oven. Roast for an additional 15 minutes.
After 15 minutes, remove the pan from the oven and take off the weights. Turn the chicken over and roast for another 10-15 minutes, or until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
Plate the chicken topped with herb gremolata and lemon wedges on the side.
Pass it Along
Of course, no season of Hell’s Kitchen would be complete without the iconic moments when Gordon Ramsay, in his usual fiery style, hurls dishes into the bin in disgust. But Gordon Ramsay did something different in season 8 episode 1, he passed along the Mardi Gras gumbo to all contestants after an intense rant about how terrible the dish was. It was a brutal moment, especially when Antonia Boregman, the contestant, insisted that everyone who had tasted the dish loved it—though the reactions from the rest of the contestants said otherwise. I guess the real lesson here is to find friends that will be honest with you.
@thetalentscouter #gordonramsay #chef #entertainment ♬ original sound – Talent Watch
Here’s how Gordon Ramsay fixes it!
Chicken Andouille Gumbo
Ingredients:
4 boneless, skin-on chicken breasts
4 bone-in, skin-on chicken legs, thighs attached
6 garlic cloves
5 celery stalks, diced
3 yellow onions, diced
3 sprigs thyme
3 spring onions
1 lemon
227g andouille sausage
1 red bell pepper, finely diced
1 green bell pepper, finely diced
Unsalted butter
All-purpose flour
Cayenne pepper
Hot sauce
Black pepper
Kosher salt, divided
Grapeseed oil
Chicken stock
Instructions:
Season the chicken with 1 tsp pepper and 2 tsp salt.
In hot oil over medium heat, sear the chicken on all sides until golden brown (about 10 minutes). Work in batches if needed.
Remove the chicken and add 4 minced garlic cloves, 3 diced celery stalks,2 diced yellow onions, and 3 chopped spring onions to the pan. Cook until caramelized, seasoning with ½ tsp salt. Return the chicken to the pot, add 8 cups chicken stock, thyme, scallions, and lemon halves. Simmer on low heat for about 1 hour until the chicken is tender. Shred the chicken and set aside. Strain and reserve the stock; discard the vegetables.
Cook the andouille sausage in a large pot until crispy. Remove with a slotted spoon. Melt 108g butter in the same pot, then stir in 125g flour to make a roux. Cook, stirring constantly, until deep brown (30-45 minutes). Add 2 diced celery stalks, 2 minced garlic cloves, bell peppers, and 1 diced yellow onion. Cook until softened, about 5 minutes. Season with 1 tsp salt, 1 tsp cayenne, and ½ tsp black pepper. Stir in reserved chicken stock and 2 tbsp hot sauce. Simmer for 30 minutes until thickened. Add the shredded chicken and sausage to the gumbo.
“You Do Seriously Surprise Me, Ben”
Ever think you’re on top of the world… only to get knocked down? That’s what happened to contestant Ben Caylor in season 4 episode 4. Ben, assigned to the garnish station, struggled with underwhelming performance, leading his team to lose the service. What’s funny is that after all the chaos, when Godon Ramsay quipped, Ben took it as a compliment.
@cheeky.laughs #gordonramsay #masterchef #hellskitchen #ramsayskitchennightmares #cooking #worklife #boss #impressed #funnyvideo #humour ♬ original sound – Cheeky Laughs Comedy
If only Ben had this crispy zucchini fries recipe from Hell’s Kitchen Cookbook—perfect for impressing instead of sinking your ship!
Crispy Zucchini Fries
Ingredients:
1 pound baby zucchini
1 large egg
Olive oil
All-purpose flour
Panko breadcrumbs
Paprika
Kosher salt
Black pepper
Instructions:
Preheat the Oven to 425°F
Brush an ovenproof rack on a sheet pan with olive oil. Slice the zucchini into 3-inch sticks
In a shallow dish, place ½ cup flour seasoned with salt and pepper. In another shallow dish, whisk the egg with 1 teaspoon of oil. In a third dish, combine 1 cup panko and 1 teaspoon paprika.
Sprinkle salt and pepper over the zucchini sticks.
Working in batches, dredge the zucchini in the flour, dip it in the egg mixture, and coat it with the panko mixture.
Place the breaded zucchini sticks on the prepared wire rack, leaving space between each fry. Lightly drizzle with olive oil. Bake for 20 minutes or until golden and crispy.
Raj
When it comes to hilarious moments in Hell’s Kitchen, contestant Raj Brandston from season 8 deserves his own highlight reel! This isn’t just a single moment; it’s a whole series of Raj-antics that brought the comedy factor to the kitchen and turns Hell’s Kitchen into Raj’s “eating talk show”
Here’s the recipe of the salmon dish that Raj can’t stop eating, from The Hell’s Kitchen Cookbook!
Grilled Salmon with White Bean, Chorizo, and Lobster RAGÙ
Ingredients:
3½–4 ounces cooked lobster meat from tails and knuckles
Four 6-ounce salmon filets
2 ounces dried chorizo sausage
Finely diced celery
Finely diced carrot
Onions
2 garlic cloves, minced
1 sprig tarragon
Chiffonade basil
Chopped Parsley
Canned crushed tomatoes
Cream sherry
Two 15-ounce cans cannellini beans
Vegetable broth
Heavy cream
Kosher salt
Black pepper
Olive oil
Instructions:
For the Ragù in a large saucepan or Dutch oven, heat olive oil over medium-high heat.
Add the chorizo and sauté until browned. Remove with a slotted spoon and set aside on a paper towel-lined plate. Keep 1 tbsp of fat from the previous step; add another tbsp of olive oil if needed.
Reduce heat to medium, add ¼ cup diced carrot, ¼ cup diced celery, and ½ cup minced onion, and sauté until tender, about 3–4 minutes.
Add Garlic and Tarragon: Stir in garlic and tarragon, cooking for 1 minute more. Add ½ cup crushed tomatoes and cook for 4–5 minutes. Stir in ½ cup sherry cream and reduce until almost dry. Mix in white beans and broth, season with salt and pepper, and simmer for 10 minutes. Return chorizo to the pan and reduce heat to low while grilling the salmon.
Season the salmon filet with salt and pepper.
In a large sauté pan, heat 2 tbsp of olive oil over medium-high heat.
Place the salmon skin side down in the pan and sear for about 4 minutes. Turn the fish over, reduce the heat, and cook for an additional 3 minutes until almost cooked through but still slightly pink inside.
Stir in 2 tbsp of heavy cream and lobster meat, allowing to heat through for 1–2 minutes.
Pour the ragù into individual shallow serving bowls, place the salmon filet on top, drizzle with olive oil, and garnish with basil and parsley.
The Crepe Gordon Ramsay Can’t Stop Laughing at
Last but not least, we have an egg white crepe presented by Dave Levey, the grand winner of season 6. Unfortunately, Gordon Ramsay took one look at its “minimalistic” presentation and couldn’t help but chuckle, calling it a joke. Even the best chefs can serve up a flop now and then—it’s all part of the journey!
Here’s how Gordon Ramsay would twist it.
Crêpe Yuzette
Ingredients:
Plain flour
Caster sugar
2 eggs
Milk
Butter
Yuzu juice and zest (or lemon zest)
Sake
Instructions:
In a large mixing bowl, whisk together 100g flour and eggs. Gradually add in 300g milk and 15g of sugar.
Heat a lightly oiled frying pan over a medium heat. Pour a thin layer of batter into the middle and tilt the pan in a circular motion, ensuring the batter evenly coats the surface. Cook for 2 minutes, before carefully turning and finishing on the other side.
Add 100g of sugar into a saucepan with 100g butter.
Heat on a medium heat, stirring occasionally until the mix has caramelized.Add 150g yuzu juice, 100ml sake and 20g zest. Boil the mixture together until it resembles a syrup in consistency.
Pour over your crêpes and serve with vanilla ice cream.
You can try out the recipes mentioned above while tuning in to the new season of Hell’s Kitchen—just make sure your meat isn’t raw!
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