Borgata Hotel Casino & Spa: Four chefs remain in “Hell's Kitchen” (United States)
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Borgata Hotel Casino & Spa: Four chefs remain in “Hell's Kitchen” (United States)
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Category: North America & West Indies / Carribean islands - United States - Gourmet restaurants
- Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2009-04-23
Paula DaSilva, Andrea Heinly, Danny Veltri and Ben Walanka Vie for Coveted Position Thursday, April 23, on FOX
HELL'S KITCHEN continues to heat up as the Top 4 chefs move one step closer to a “Head Chef” position at Borgata Hotel Casino & Spa in Atlantic City, the East Coast’s leading resort destination. On Thursday, April 23 (9:00-10:00 PM ET/PT), the chefs remaining in HELL’S KITCHEN – Paula DaSilva of Coconut Creek, FL; Andrea Heinly of Reading, PA; Danny Veltri of Edgewater, FL and Ben Walanka of Chicago, IL - compete head-to-head in a “taste it, now make it” challenge where each participant must recreate the Ramsay-created dish they just tasted. The Top 4 have proved they have the culinary skills to impress Chef Gordon Ramsay, but as the “steaks” are raised and the competition narrows, do they have the chops to stay in the kitchen?
The Top 4 chefs remaining in HELL’S KITCHEN are:
Paula DaSilva
Hometown: Coconut Creek, FL
Occupation: Executive Sous Chef
Signature Dish: Organic Kabocha Soup with Baby Scallops and Lemon Crème Fraîche
Number of Red Team Challenges Won: 4
Number of Individual Challenges Won: 0
What she has learned from Chef Ramsay: “Ramsay taught me that you can push yourself and others to a much higher level of standard and attain that through perseverance.”
Andrea Heinly
Hometown: Reading, PA
Occupation: Line Cook
Signature Dish: Andrea’s Korean Dinner
Number of Red Team Challenges Won: 4
Number of Individual Challenges Won: 1
What she has learned from Chef Ramsay: “I learned that no matter the situation, I can always press on to do the best that I can.”
Danny Veltri
Hometown: Edgewater, FL
Occupation: Executive Chef
Signature Dish: Mahi Gone Bananas
Number of Blue Team Challenges Won: 4
Number of Individual Challenges Won: 0
What he has learned from Chef Ramsay: “I am grateful that I was able to work with such great chefs and learn many different things from them. Chef Ramsay has taught me that you never settle for anything less than perfect…standards are No. 1.”
Ben Walanka
Hometown: Chicago, IL
Occupation: Executive Chef
Signature Dish: Pan-Seared Peking Duck Breast
Number of Blue Team Challenges Won: 4
Number of Individual Challenges Won: 1
What he has learned from Chef Ramsay: “During my time in HELL’S KITCHEN I have realized the importance of understanding one’s weaknesses in the kitchen in order to become a better and even more successful chef.”
HELL’S KITCHEN is produced by Granada America in association with A. Smith & Co. Arthur Smith and Kent Weed serve as executive producers.
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