The show is over but things are just heating up in Farmington Connecticut!!
Hell’s Kitchen was an interesting adventure, which I am glad I did, but opened my eyes a little bit to fact and fiction. The one solid fact is that Van Hurd can cook.
Me and Van were roommates on the show and had a very quick bond. We both have a young family and we both we there to win. We sat out on a lot of the extra activities that when on during the show and tried to keep focus as best we could.
Van is very aggressive and self motivated, which to me, are great qualities. He showed speed in prep and a willingness to help out at any time. He also has a very nice base for fine dining.
Vans tenure at the luxurious Adolphus Hotel in Dallas played a very important part of defining his fine dining make up. He was taught by some of the best and brightest chefs in the country.
Now that I was able to pry him from his beloved south (maybe just for a little while) I am looking forward to our creations. We are a private club, The Country Club of Farmington, but we have a very captive and influential clientele. Our goals are to be the best club dining facility in Connecticut as well as New England. We have a great alliance with the department of Agriculture “farm to chef” program and work closely with Linda Piotrowicz, the fearless leader of the program, to make certain we practice what everyone else just preaches. That would be to actually use local products and support all causes of the farm-chef program.
With support of our members and the farmers there is no limit to what we can accomplish!! Van is now settling into Connecticut however, he has never seen a real snow storm or icy New England roads.
I will keep everyone posted on my blog, as to our appearances and progress on our mission to transform ALL CLUB dinning in New England!! Be well and as always,
Happy Cooking, Chef Kevin
