And Scene.

Yup, that’s it for me.  What a wild ride!

Here’s my recap and comments followed by your questions and my answers…

I had a horrible nights sleep, our dorms were unusually hot and I was not digging it.  I’m also at this point slowly loosing my mind; my concentration and focus is lacking and I am tired, left is right and right is wrong.  I just keep thinking that I can do this and give it my all (which is not much at this point)

We head down stairs and watch Chef demo the crepe, he made it look so easy and I am thinking, yeah I can do that. No sweat.  And of course, not so easy.

The first thing I did was look at the ingredients and decide what to use, ham (prosciutto) and cheese (St. Andre) seemed yummy and classic, the avocados were nice, shallots and basil would complete it, time to move on to the crepe ‘pan’. I had never used that style crepe maker and spent most of my time, as you saw, practicing, what I realized was it was on high, once I turned it down to medium, the batter spread evenly and thin, couple more practice runs and I was ready

Tennille’s crepe looked great and they did like it, when they were on her about the spice I felt I might have a chance.  My confidence is real low and I am hoping not to get beat on again, when they liked mine I was real happy, but still beat down.  I thought we should of won the challenge, and I thought Kevin’s crepe should won as well.  But we lost, and again what I think was irrelevant.

Punishment

Really not to bad, double prep is always daunting, but manageable.  I am a mess though, and doubting everything I’m doing.  It was really amazing to me how everyone else kept on keeping on…It was a mental thing at that point.

The lunch during punishment is always a laugh, the pureed meal from the taste test episode was purely gross, I was psyched for the head cheese and baguette, so good. The boiled tongue was flavorless and I wasn’t grooving on it.  15 minute break and back to the kitchen.  And boom, small head turn to respond to Dave and I cut my fingers on the mandolin.  I knew it was deep, I knew stitches were needed.

Quick trip to the hospital, 18 stitches, and some lydocane to numb my hand and back I go.  I knew service was going to be a shit show and of course what better station to put me on than one that has to use a ton of hand work.  I screw it all up, my team totally helps me out, I get thrown out.  I am tired, exhausted, and sick of my own excuses.

I knew I was going up on the chopping block, I had zero problem with it.  I didn’t have much fight left in me.  My stance: I did want to stay, I did want to win, but if I go home that’s cool too, I have a great life and missed everyone.

Out I go.

It was nice of Chef to say I had a big heart and was a good chef, as I walked out those doors, relaxation was finally coming and I was happy.

I am really glad I did it, what an experience.

Your questions

Is there anything you cooked on the show that you want to serve again?

I like the take on the take tuna nicoise salad, some of the desserts were fun too.

Overall, do you feel like appearing on the show was a positive experience?

Yeah, I loved it, the pain and all.  I think all experiences are positive, you get a chance to learn and grow.

I personally enjoyed watching you but wish you could have make it one more service to show off your innovative recipes. I’m really proud of you Andy. I’m dedicating my cooking class tonight to The Fearless Chef’s cuisine.

Thanks, I would of loved to have a chance to be creative….

What is a “Day in the Life of Hell’s Kitchen?”

Hell.  They are intense, you have no idea what is going to happen next.  Pretty much give up all control and jut go with the flow.

Is everything legit, or somewhat staged?

Not at all staged, what you see is what happens.

What was/is the best opportunity (in terms of furthering your career/getting props beyond Boston) to come out of this for you?

Not sure, and not really why I did it.  I did it because it sounded like a good adventure.  It was.

Do the customers pay for their meals?

Not sure, don’t think so.

How many stitches did you get?

18

What positives have come out of that experience?

New friends. Excellent adventure, who knows what’s to come…

are you going to Trademark Douche Nozzle??

I would love to, but I have to thank Sarah Silverman for that.

Thank you for the support and ready my blog.  Drop me a line when you want to come in for dinner.

TACO TUESDAYS are back…..

We have a Allandale Lamb and vegetable Dinner next Wednesday call for reservations 617.266.4600  39/per person

Allandale Local Farms

Lamb Tasting Menu

Hors d’oeuvres

Mini  BLTs

House made lamb “Bacon”

Butter head lettuce , heirloom tomatoes

Rosemary aioli

Coriander Scented lamb

Phyllo triangles

Caramelized onions, toasted pine nuts

fig chutney

Steamed Scallion Ginger “Momo’s”

Ground lamb- Spinach and Cilantro

Soy Sake and Sirracha sauce

Appetizer

Frisee and Arugala salad Duo

12 hour Confit belly  bacon lardon

And Pearl onions

Cask aged sherry vinegar

House made fennel crisp

Entrée

Trio of Lamb

Sausage Merguez- Roasted Red pepper

Moroccan Spice

Slow baked salt crusted leg of lamb

With orange peel, sweet basil, Summer Savory

“Shepherds Pie” honey glazed rainbow mixed

carrots, Sweet “Providence Corn”

Dessert

Cherve Cheesecake

Summer berry compote

Pistachio Praline

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