Episode 53
From Kentucky to Hell’s Kitchen
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.
Be sure to follow Chef Rich and Justin on Twitter at @ChefRrupp and @jupehr.
Episode Notes
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