The hit culinary competition series “Hell’s Kitchen” s slated to return for its 19th season in a flashy new setting.
Chef Gordon Ramsay is taking the show to Las Vegas, a city that’s home to the world’s first Hell’s Kitchen restaurant at Caesars Palace. And, for the first time ever, 16 aspiring chefs from around the country will roll the dice in Sin City with the hope of winning big.
Among them is Milwaukee-based chef Adam Pawlak, owner of the popular fast casual pasta bar Egg & Flour.
“I’ve waited over a year to share this news with all of you,” wrote Pawlak in a post today on Facebook. “I will be on the brand new season of Hell’s Kitchen…”
I have waited over a year to share this news with all of you! I will be on the brand new season of Hell's Kitchen season 19 airing Thursday January 7th 2021! Gordon Ramsay #Hellskitchen #HK19 #TeamAdam Posted by Adam Pawlak on Thursday, November 19, 2020
Pawlak is in for some fierce competition. Each week, the participating chefs will face rigorous culinary challenges.
Who will succeed, week after week and come away with the ultimate prize, including a head chef position at Gordon Ramsay’s Hell’s Kitchen at Harvey’s Hotel and Casino in Lake Tahoe?
We’ll have to watch to find out.
The new season premieres on Thursday, Jan. 7, 2021 on Fox TV.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.