DAVID BIANCULLI

Founder / Editor

Bianculli's Blog

ERIC GOULD

Associate Editor

The Cold Light Reader

LINDA DONOVAN

Assistant Editor

Dateline Donovan

DAVID HINCKLEY

All Along the Watchtower

ED BARK

Uncle Barky's Bytes

ALEX STRACHAN

TV That Matters

MIKE HUGHES

ED MARTIN

Ed Martin's TV Mix

KIM AKASS

MONIQUE NAZARETH

BILL BRIOUX

TV Feeds My Family

ROGER CATLIN

GARY EDGERTON

TOM BRINKMOELLER

GERALD JORDAN

Crossing Jordan

NOEL HOLSTON

The Grassy Noel

TVWW ARCHIVE

Contributors Archive

HELL'S KITCHEN

June 5, 2012 | By David Bianculli

Fox, 8:00 p.m. ET

SEASON PREMIERE: Part 2 of 2. The 10^th cycle of shows for this Gordon Ramsay series concludes its two-night season premiere tonight, with contestants both enthused and freaked out by the grand prize: a key position at the chef’s Las Vegas steak restaurant at the Paris Hotel. This season, in other words, the steaks are high.

Leave a Comment: (No HTML, 1000 chars max)

Name (required)

Email (required) (will not be published)


Type in the verification word shown on the image.

New From TVWW

PBS' 'Frontline’ Examines Pension Promises and — Spoiler Alert — Finds the Math Doesn’t Add Up

By Alex Strachan

The Decadence of ‘Versailles’ Comes to Ovation

By David Hinckley

Prescribing Mamie Gummer in 'Emily Owens, M.D.'

By Ed Bark

Looking for a Free Ride? HBO Can Deliver

By Christy Slewinski

'Pass the Biscuits' Part of the Hatfield-McCoy Pop-Culture Legacy

By Noel Holston

This Day in TV History

1957: Julie Andrews Stars in 'Cinderella'

By TV WW

Dispatches From TVWW

'Extinction: The Facts' is a Sobering Call to Action

By David Hinckley

How 'Mayans' Has Been Influenced by the Show's Creator Elgin James

By Mike Hughes

For Whom the Bell Tolls: Ken Burns and Lynn Novick Take on Ernest Hemingway, the Man and the Myth

By Alex Strachan

In the Final Season, Sutton Foster's Liza is Now the Genuine Version of Her 'Younger' Self

By Monique Nazareth

Season 2 of 'City on a Hill' Returns with Kevin Bacon, Aldis Hodge, and Boston Corruption

By David Hinckley