Rock Harper and Bonnie Muirhead both faced closed doors August 13 as celebrity chef Gordon Ramsay, host of the reality show “Hell’s Kitchen,” gave the competitors instructions. Both were to turn their respective keys, knowing only one of the doors would reveal victory.
Behind Harper’s door was an onslaught of cheers from family and friends, not to mention a new $250,000-a-year, head chef position in Las Vegas.
Now that Harper, a 30-year-old husband and father of two, has conquered reality television and the harangues of the notoriously hot-tempered Ramsay, he continues forward with Terra Verde, a recently opened Italian restaurant at the Green Valley Ranch Resort Spa and Casino.
Before his newfound stardom, Harper was an executive chef at B. Smith restaurant in Washington, D.C. He has also lent his talents to assist in fundraising for charities that provide for children, notably March of Dimes and Common Threads.
Why did you choose to audition for “Hell’s Kitchen?”
I just figured I had to do something different for my career, step it up to the next level in a big way. Reality TV was the way I chose. Everybody has their own angle.
Will this win open up many doors for you?
Absolutely. Starting at Terra Verde, that’s the biggest door. I’m on a national stage, and people are discovering me and showing an interest.
Does your highly publicized $250,000 salary create any pressure on your performance?
No, not at all. It doesn’t really matter how much money I’m making. It’s a big salary, but I’m worth it.
What will your job entail?
I understand that there is a show aspect and that I have to do the “Hey-how-you-doing” thing to a lot of tables and guests.
Recent reports have suggested that many talent-based reality show winners have had a difficult time maintaining consistent work. Was this a concern of yours?
No, I’m absolutely confident in my skills. I’m not sure about those people in the past who haven’t been successful; maybe they haven’t focused their attention in the right manner. You have to be willing to change your life, go after opportunities, use them for what they’re worth and hopefully propel yourself to the next level. But no, I never worried about that at all.
Do the show’s viewers get an accurate image of what really went on in the production of “Hell’s Kitchen?”
BIOGRAPHY Title: head chef, Terra Verde, Las VegasBirth date: December 17, 1976Hometown: San DiegoEducation: associate’s degree in culinary arts, Johnson and Wales University, Norfolk, Va.Career highlights: working as executive chef at B. Smith, Washington D.C.; participating in fund-raisers for the March of Dimes; working with Art Smith, Oprah Winfrey’s personal chef, for the fund-raiser Common Threads; being named winner for the third season of FOX’s “Hell’s Kitchen”
Because of time constraints, the culinary aspect is not shown enough. You hear about the scallops, the Wellington, or the spaghetti, but that’s such a small aspect, foodwise, of what we do.
We sometimes have a 15- or 17-item menu, and it can change at the last minute. Many of the different dishes and prep into making the menu wound up on the cutting-room floor. But they get in what’s important, and they create a mood that’s pretty accurate as far as I’m concerned.
Given the intensity portrayed in the television program, do you think that atmosphere makes for a better working environment in the real world?
It all depends on the chefs and the establishment. Whatever environment’s best for getting the food to the guest, that’s the one that’s going to work.
How does this compare with past kitchens you’ve worked with?
It was much more intense. For one, it’s FOX.
What was it like working with chef Gordon Ramsay?
I think he’s a great chef, with exceptional motivational skills and leadership qualities. I can’t say enough about him. I don’t think he gets credit and takes a lot of abuse in the culinary world.
How so?
CHEF’S TIPS For great texture in fish, leave a small layer of fat on top of the flesh so it can melt down into the fish while grilling. Do not overcomplicate seasoning. Don’t create a 17-ingredient list. Sometimes just a little salt and pepper, saffron or curry will do.
Because of what people see on “Hell’s Kitchen.” I think it’s utterly ridiculous that anyone would say he gives chefs or kitchens a bad name. You’re discounting the education or intelligence of American viewers, or any viewers, to say that [the show] covers all restaurants. So he takes a lot of abuse for that. But it comes with the territory.
Were you interested in cooking when you were a child?
I wanted to be a chef or a comedian. I do both now. I just want to entertain and make people feel great through food. But I don’t have people laughing at me, hopefully not, that’d be bad for business.
What is your signature dish?
I’m always hesitant to use that word. One of my dishes [on the show] was fried chicken and crab cakes, sort of a Southern surf ’n’ turf. It’s a little unusual and unique, but you can’t go wrong with it.