EPISODE · Jun 8, 2021 · 1H 7M
From Kentucky to Hell’s Kitchen
from The Vollrath Feed · host Chef Rich Rupp, Justin Pehrson, Chef Brittani Ratcliff
Timestamps 00:44 – We bring you the industry, not ads 03:10 – About our guest, Chef Brittani Ratcliff 05:12 – Chef vocabulary 08:49 – Chef Ratcliff joins the show 09:55 – Chef Ratcliff’s journey through foodservice 12:43 – The key to a quality dumpling 14:10 – The “go to” dish for Appalachian cooking 17:16 – Choosing the right career 21:34 – Challenges of the industry 23:13 – Painful learning process 26:40 – Cooking on campus 32:36 – Kitchen family 33: 50 – Legally blind, not a good enough reason to slow down 35:58 – Entering Hell’s Kitchen 39:14 – Kitchen mouth 44:05 – The rigor of reality TV 47:29 – The show experience 59:58 – Takeaways from the show 62:39 – Chef Ratcliff’s daily affirmations 64:48 – Nate’s recap
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What this episode covers
Enjoy the contagious energy and incredible wisdom that Chef Brittani Ratcliff provides on this episode of The Vollrath Feed. She talks about the lessons she has learned on her culinary journey, discusses her experiences as a sous chef at Morehead State University, and gives us an inside look at her experiences of Season 19 of Hell’s Kitchen.
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From Kentucky to Hell’s Kitchen
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