To be honest, I have not been in that kind of kitchen in many, many years but I know I have more talent than most of them have shown. How can you not know the menu? How can you not know what is medium rare and what is medium. And if Gordon can see the fish is raw from 15 feet away, why can't you see it.
Both teams have little talent or seem to have little talent. I think Gordon getting them up and showing them what the waste was could have been a wake up call. A lot of them have no clue on what it takes to run a place of business. They are oblivious to costs and how throwing away more food than you serve is the fastest way to go out of business, or for these wanna be chefs, eating the junk they put out would do it as well.
Yes there were a few high spots. Two chefs actually got compliments from Gordon on the food, but wait, aren't there 14 chefs remaining. Is Gordon an jerk to be around, yes and no. It is his name and reputation at stake. If you cannot do simple things with only 15 items on the menu what will you do when you have 100 to 200. I have worked for people like him, with some you learn to do things right the first time and after a while you gain respect. With others no matter how well you do it, it is never good enough, and I do not think Gordon is in that category. He wants the people that work for him to have his level of dedication to the quality and will not accept anything less.
From what I have seen, no one comes close to that level yet, and hopefully someone will get it together and show us something. Right now, a short order cook at the local diner here in Quakertown would blow them all away.