Two Rhode Island chefs have made it to week three with a screaming and cursing Gordon Ramsay in “Hell’s Kitchen” Battle of the States edition.
Season 24 of the Fox reality show is off to a roaring start.
The show assembled chefs from all 50 states in the audience at the studios at Foxwoods Resort Casino at Mashantucket, Connecticut, for episode one. But only 20 were invited to the stage to compete for the season, 10 women and 10 men. The women chefs formed the Red Team and the men were cast as the Blue Team.
Among them are two working chefs, one in Providence and one in Newport.
The season’s winner will become head chef at the Hell’s Kitchen restaurant at Foxwoods and take home $250,000.
With a job as Hell’s Kitchen chef at Foxwoods in the balance, the “Hell’s Kitchen” contestants are in a Battle of the States for Season 24 on Fox.
Executive chef Cara Mourning of Blu Violet Rooftop Bar at Aloft Providence Downtown is competing for Rhode Island as chef “Cara Marie.”
Though he is now at the Little Clam at the Wayfinder in Newport as executive chef, Antonio Wormley is competing as New Hampshire’s representative chef. At the time of filming, he was the chef at Pavilion Wolfeboro. He is a Johnson & Wales University graduate.
Both have caught the attention of Ramsay.
Executive chef Cara Mourning shows off her vegan watermelon tuna dish at the Blu Violet Rooftop Bar at Aloft Providence Downtown. The restaurant offered the dish on the menu last week even though Gordon Ramsay ripped the dish on “Hell’s Kitchen.”
In the premiere episode, Chef Cara, a vegan, upset Ramsay by making a dish of “crispy fried watermelon tuna” with rice. He said there wasn’t enough watermelon for the amount of rice. He was not a fan of her signature dish of fake tuna, though he liked the flavor of the roasted watermelon.
Last week, she had an elevated version of the dish on the menu at Blu Violet, showing her sense of humor. She paired it with a cocktail, “Daddy is in Hell.”
Chef Antonio fared better with Ramsay in Week 2 when he impressed with a scallop dish. He pan-seared diver scallops and paired them with southern roasted corn succotash. Ramsay called it “a really good dish,” and said it was plated with Jackson Pollack artistry.
Little Clam at the Wayfinder will be celebrating executive chef Antonio Wormley as he stars as a contestant on Season 24 of “Hell’s Kitchen” which premiered on Fox on Sept. 25.
That didn’t save Chef Antonio from the wrath of a teammate during the first dinner service when his scallops weren’t so perfectly cooked.
Ramsay shut that challenge down after a few hours of cooking. But not until Chef Cara redeemed herself by cooking lamb chops perfectly for Ramsay. She said she is “defining her voice as a vegan chef in a non-vegan kitchen.” She promised she is a chef to the core who can prepare anything and everything.
She also said she does CrossFit and challenged another chef to arm wrestling. She beat him easily.
Two chefs were dismissed in the second episode, leaving 18 chefs to compete in the next episode on Oct. 9 at 9 p.m. on Fox.
This article originally appeared on The Providence Journal: Blu Violet, Little Clam chefs on Gordon Ramsay’s ‘Hell’s Kitchen’
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