There’s a certain moment in every episode of Hell’s Kitchen that fans eagerly anticipate. It’s the moment when Gordon Ramsay halts dinner service. Whether it’s an undercooked beef Wellington, scallops, or salmon, watching Ramsay’s explosive reaction is undeniably captivating. These dramatic outbursts have turned Hell’s Kitchen into a guilty pleasure for viewers over its 22 seasons. However, they also highlight a concerning aspect – the show seems stuck in a time capsule of toxic behavior that was more acceptable in the mid-aughts.
In recent years, various industries have been forced to confront their toxic work environments, and the food industry is no exception. Scandals have plagued the culinary world, leading even renowned “bad-boy” chef David Chang to acknowledge the detrimental effects of such behavior. So why does Hell’s Kitchen continue to celebrate toxicity? Why are we still entertained by Michelin-starred Ramsay rolling his eyes at Midwestern cooks attempting to please minor celebrities? Is it really necessary for cooking risotto for Criss Angel’s wife to induce a nervous breakdown?
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At this point, we all know that reality TV is far from real. Former Hell’s Kitchen contestants have come forward, revealing behind-the-scenes manipulations. The producers allegedly switched ingredients to provoke Ramsay’s anger, and it’s rumored that they fed him mean quips through an earpiece. Contestants and crew members have testified that off-camera, Ramsay is actually a decent person. Season 15 contestant Ariel Malone went on record to say that Ramsay is “a really nice guy” who is genuinely caring. Therefore, it’s highly likely that Ramsay’s on-screen persona is exaggerated, and only the worst moments are highlighted.
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However, the “I’m tough on you because I care” attitude, reminiscent of the movie Whiplash, no longer holds weight. We now understand that it’s possible to care about someone without resorting to insults like calling their bread “toilet brush” or saying you’d rather eat poodle feces. Perfectionism may demand sacrifice, commitment, and attention to detail, but it never requires yelling or derogatory nicknames. Moreover, such behavior is counterproductive. When Ramsay screams about undercooked lobster being served to a minor celebrity, the contestants become more stressed, and their performance deteriorates.
Renowned chef Eric Ripert, who himself had a reckoning with kitchen rage, acknowledges that drill sergeant-style behavior doesn’t improve the taste of food. In fact, it hinders progress. Ripert criticizes Hell’s Kitchen for setting a bad example and emphasizes that a scared and distracted team will never outperform a focused team when it comes to creating culinary masterpieces.
Perhaps we accept the heated atmosphere of Hell’s Kitchen because we believe that bad behavior is an integral part of the reality TV genre. We anticipate larger-than-life drama and contestants reaching their breaking points during confessionals. We know reality TV isn’t necessarily good for us, yet we can’t help but watch it. Similar to scripted shows, reality TV offers catharsis. The competitive nature of these shows allows us to emotionally invest in our favorite contestants, forming attachments as we follow them on social media. When deserving individuals win prizes, even if it’s only a job at Gordon Ramsay’s Pub & Grill in Atlantic City, we feel a sense of justice.
Ramsay’s yelling provides us with a safe space to vent our frustration towards perceived incompetence. The contestants aren’t ruining our meals; they’re ruining the food intended for Tito Jackson of the Jackson 5. It’s a primal feeling, but reality TV caters to our baser instincts. In real life, we can’t call someone an “idiot sandwich” without facing consequences, but Ramsay can do it on TV because once someone steps into the kitchen, they become characters rather than individuals.
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However, the fact that Hell’s Kitchen has thrived for 22 seasons without significant criticism sends the wrong message. It normalizes and even glorifies toxic behavior. As the late Anthony Bourdain put it, Ramsay’s supposed entertainment value comes from promoting abuse as an acceptable approach. Bourdain called this notion “bullshit.”
While toxic kitchens still exist in reality, Ramsay’s portrayal of a toxic TV kitchen only perpetuates the uncomfortable truth. Television reflects culture, and culture often mirrors television. Therefore, it is crucial for us to demand better art and expect more from artists. Instead of tolerating Ramsay’s explosive anger, we could choose to watch shows from the Gordon Ramsay Cinematic Universe where he exhibits a kinder approach. Consider MasterChef Junior, where Ramsay showcases a softer and more honest side of himself, possibly due to the influence of the talented young chefs.
In conclusion, we have a responsibility as consumers to support change by embracing shows that prioritize respect and encouragement over abusive behavior. Gordon Ramsay may be known for his fiery persona, but it’s time to shift our attention towards programming that promotes nurturing and positive environments. Only then can we create a culture that values and respects all individuals, including those who work tirelessly in the culinary industry.
Heidi Lux is a Los Angeles-based screenwriter and satirist. Her feature film, “Crushed,” is available for streaming on Tubi. Her work has been featured in publications such as McSweeney’s, Reductress, and the Belladonna Comedy.
Source: https://t-tees.com
Category: WHY
